Jimmy returns to Penn Station to hang at Beer Table with longtime buds Justin Phillips (Beer Table), Noah Levin (Beer Table), and Brandon Hoy of Roberta's. This episode focuses on the importance of water in all things, from beer to pizza dough to our own nutrition. We even have a taste test with multiple water brands. Note: We had some technical difficulties in this recording, so apologies if some parts are hard to understand.

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Jimmy travels out West to Lone Tree, Colorado, to visit Jerry Siote of Lone Tree Brewing. We had Jerry on the show in years past, but this is the first time meeting at Lone Tree in person. In this episode, we learn about how they source their high-quality ingredients, water consumption concerns for brewers and farmers alike, the process of training staff, and much more!

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Jerry Siote is the Co-Owner and the Director of Brewhouse Operations at Lone Tree Brewing Company. Lone Tree was the first brewery to open in Lone Tree, Colorado in Denver’s South Metro area in 2011, and has remained a local staple for more than a decade. Now deeply rooted in this community, the brewing company is growing friends at its two tasting rooms– the original location near Park Meadows Mall in Lone Tree, and the recently opened Lone Tree Brewing Parker in the heart of Parker, Colorado. Find Lone Tree’s stylistically diverse lineup of canned beers in cans and on draft in Colorado to enjoy with your buds. Visit the brewery online at lonetreebrewingco.com.

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Jimmy gets in touch with Ashleigh Carter, Chris Rippe, and Phil Joyce of Bierstadt Lagerhaus in Denver, CO. Ashleigh and Phil are co-owners of Bierstadt, and Phil also owns his own Brewery called Amalgam Brewing, though he also contributes to Bierstadt. In this episode, we learn about the beginnings of both breweries, the roles of each person behind the scenes, all the work that goes into making a quality/consistent product, and why glassware matters!

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Jimmy reaches out to Ian Goering- Director of Operations at Blue Ox Malthouse in Lisbon Falls, Maine, as well as Matt Hamill- Co-Founder of Red Shed Malting in Alberta, Canada. Fresh off the 8th Craft Malt Cup Awards, Red Shed took home first place this year, as Blue Ox had done in the previous year. In this episode, we learn a ton about both malt houses, including the award-winning malts that they produce.

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Jimmy takes a call with David Brodrick, founder of Blind Tiger Ale House, and Robert Hodson of Brooklyn Brewery. David and Robert regale us with stories of NYC's craft beer past, including The Riverrun, d.b.a., The Gingerman, and of course, The Blind Tiger.

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Jimmy returns to Kato Sake in Bushwick, NY to chat a bit more with owner Shinobu Kato and also Cory Bonfiglio of Beer Street South. The crew talk about the evolution of New York City Beer Week, Hazey Nigori Sake, drinking abroad, and much more!

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Jimmy kicks off his first episode of 2026 with some dear friends in the cider business: Steve Garwood of Ragged Hill Cider, Eleanor Leger of Eden Specialty Ciders, and Zachary Kaiser of Absolem Cider. This episode's discussion has us gearing up for a special dinner in March, learning about the formation of the New England Cider Association, favorite food pairings, and expanding our understanding of how Northeastern ciders set themselves apart from the rest of the country.

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Jimmy hops on a call with Zack of Sobre Masa- a Mexican restaurant and tortilla factory in the heart of Bushwick, NY. In this convo, we learn about traditions in Oaxaca, corn varieties, corn whiskies, and the intricacies of tortilla production from agriculture to machinery.

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