Powered by RND
PodcastsArtsThe Curious Bartender Podcast

The Curious Bartender Podcast

Tristan Stephenson
The Curious Bartender Podcast
Latest episode

Available Episodes

5 of 47
  • #47 Charles Denby - Future of Brewing, Yeast Genetics, Brewing 0% ABV Beer, Beer for Health
    Charles Denby is the co-founder and CEO of Berkeley Yeast, a company that’s reimagining fermentation through genetics. With a PhD in molecular and cell biology from UC Berkeley, Charles and his team are using genetic science not to replace brewing tradition, but to enhance it — designing new yeast strains that can transform how beer, wine, and even spirits are made.In this conversation, we dive deep into the biology that underpins flavour. We unpack what yeast actually is, why it produces alcohol, and how its metabolism creates the esters and aromatics we love in drinks. Charles explains how fermentation conditions shape flavour, how lager and ale yeasts differ, and what really happens inside the tank at every stage of fermentation.From there, we go microscopic — exploring yeast genetics, DNA modification, and the molecular tools that make it all possible. Charles shares how Berkeley Yeast engineers strains to enhance tropical aromas in hazy IPAs, introduce new layers of bitterness, or even make brewing non-alcoholic and healthier beers more efficient.We also discuss the broader implications of this technology — from applications in wine and spirits to the stigma surrounding GMOs and what “responsible innovation” really means in the drinks world.This is a fascinating deep dive into the invisible world that drives fermentation — and how science is quietly shaping the future of flavour.If you like this content please consider subscribing.00:00 Introduction02:34 Charles’ Background in Science & Origins of Berkeley Yeast10:29 What is Yeast? Why Does it Produce Alcohol? Yeast Metabolism16:49 Fermentation Conditions, Ester Metabolism22:04 Yeast Species: Lager & Ale Yeasts24:24 Stages of Fermentation28:34 Nutrients for Fermentation, Amino Acid Synthesis, Diacetyl Production36:34 Why Is Beer Fizzy? Production of CO2 During Fermentation37:34 Yeast Genetics, Cell Biology, Evolutionary Biology42:29 Modifying Yeast DNA, Molecular Scissors, Polymerase Chain Reaction55:54 The Complex Web of Genetic Modification1:01:14 Testing Yeast in Berkeley Yeast’s Microbrewery1:04:04 Comparing Hazy IPA Yeasts, Creating Tropical Aromas1:09:19 Engineering Yeast for Bitterness1:12:04 Brewing Non-Alcohol Beer, Vacuum Distillation: Method, Downsides1:16:54 Brewing Beer for Health1:22:17 Applications in Wine: Flavour, Low-Alcohol, Cultural Knock on Effect1:26:14 Residual Sugar in No/Low Alcohol Ferments1:27:59 Applications in Spirits: Flavour & Efficiency1:30:49 The Berkeley Yeast Business Model, Lifespan of Yeast Cultures, Competition1:35:44 Overcoming the Stigma of GMO, Responsible Technology, Defining GMO in Beer
    --------  
    1:48:40
  • #46 Megs Miller - Agave Spirits Exploration, Terpenes for Mood Enhancement, Sotol, Mezcal, Salon de Agave, Durango
    Megs Miller is a bartender, educator, and all-round agave obsessive — whose journey has taken her across multiple continents but most recently to Mexico City, where she runs Salón de Agave, a tasting room dedicated to exploring the depth and diversity of Mexico’s native spirits.In this episode, you can expect to learn about agave species and taxonomy, how different agave species affect the mind and body — Megs and her co-worker Sophie have been conducting a two-year experiment on this — insights into retailing agave spirits in Mexico, the nuances of terroir and regional flavour mapping, and the joy of glass-matured mezcal.We also dive into sotol, pulque, and the evolving conversation around responsibility, sourcing, and politics in agave spirits. From the cheesiness of Inaequidens to the pine forests of Chihuahua, and from women’s progress in the industry to the cultural storytelling behind each bottle — this is a deep and generous look at the Mexican spirit.Megs was so generous, in fact, that we tasted around 25 different distillates — and as someone who’s tasted quite a few in my time, I wasn’t surprised to find that there were many amazing surprises. I wasn’t able to write down or document them all, but if you’re interested in anything in particular, I suggest giving Salón de Agave a follow on Instagram or booking a session with them next time you’re in Mexico City. It’s awesome.https://salondeagave.com/00:00 Intro02:25 Meg’s Trip to Durango06:25 Agave Species and Taxonomy, Tequila11:25 How Different Agaves Affect Your Body, Agave Spirits Distillation15:35 Retail of Agave Spirits in Mexico16:35 Terpenes in Agave Spirits, Health18:55 Moving to Mexico – Opening Salón de Agave26:25 Glass-Matured Mezcal, Pechuga, Salt & Lime37:25 Agave Education, Price & Value45:05 Mapping Flavour Around Mexico, Terroir49:55 Tasting Maguey Inaequidens Agave, Cheesiness, Narcos56:45 Back to Durango, Maguey Lampranillo, Label Design1:00:35 Tasting Vino del Norte from Pechotierra, Pulque Production, Appreciating Pulque1:06:40 The Evolving Flavour of Agave Spirits, Appreciating Agave Spirits, Glassware1:08:15 Sotol, Dasylirion1:10:32 Texture and Mouthfeel in Agave Spirits, Tuning Your Flavour Perception, Context in Tasting1:19:25 Mezcal Labelling, DO, Rebellion, World Agave Spirits, Mezcal Politics, Responsible Sourcing1:28:25 Chihuahua Sotol, Pine Forests, Cultural Terroir1:31:42 Women in Agave Spirits: Challenges, Progress1:40:25 Guerrero Cupreata, Inconsistency, Scarcity, Bottle Killing1:45:15 Distilado de Pulque from Salmiana, Mango Distillate1:48:45 Identifying Agave by Smell: Inaequidens & Salmiana, San Luis Potosí Agave Cooking1:51:45 Challenging Preconceptions in Agave Spirits, Smokiness1:54:25 Oaxaca, Small-Batch Cupreata, Cowhide Fermentation1:56:35 Tasting Notes, Describing Flavour, Context
    --------  
    2:03:08
  • #45 Richard Hart - Sourdough, Bread Culture, Cereals, Copenhagen, Perfection, Sandwiches, Mexico City, Green Rhino
    Richard Hart is one of the world’s most respected bakers and a celebrated author. He first rose to prominence in the early 2000s while working at the legendary Tartine Bakery, San Francisco. From there, he co-founded Hart Bageri with René Redzepi in Copenhagen, before relocating to Mexico City, where he recently opened his latest venture, Green Rhino. Richard is also the author of the James Beard Award–winning book Richard Hart Bread, and is widely regarded as one of the greatest exponents of sourdough bread on the planet.In this episode, we dive deep into the craft and science of sourdough: how Richard’s methods and protocols have evolved over the years, the role of different cereals and milling techniques, the importance of water in bread, yeast management, ovens and baking temperatures, and practical tips for baking at home. We also explore bread culture and chew over some wonderfully contentious questions — from whether a pizza qualifies as a sandwich to the eternal mystery of the Jaffa Cake.Although this is primarily a podcast about spirits, cocktails, and bars, The Curious Bartender is ultimately about curiosity. Bread has always fascinated me, and sitting down with one of the key figures who helped popularise sourdough worldwide was an opportunity I simply couldn’t turn down. It didn’t disappoint.00:00 Introduction01:44 Drinks Preferences 02:44 Balancing Eating & Exercise as a Chef & Baker, Working Hours 06:14 Baking Schedule & Flavour Considerations 08:44 Baking at Tartine in San Francisco, Instagram & Fame 12:29 Working with Rene Redzepi, Copenhagen, Hart Bageri, Danish Bread Culture, Family 19:29 Moving to Mexico City, City Life, Gentrification 23:14 Opening Green Rhino, Baking for Life, Incorporating Mexican Food, Chocolate, Corn, R&D, Fucking People Up 30:54 Flour, Milling, Selecting Wheat, Sourdough Process: Temperature & Time, Gluten 39:04 Water for Baking 40:59 Sourdough Starters: Superstition, Protocols, Effects of Altitude in Mexico City 48:29 Pursuing the Perfect Loaf, Defining a Perfect Loaf, Tweaking Parameters, Comparison to Cooking and Cocktails 54:04 Working with Rye, Danish Bread Culture 57:34 Other Grains: Oats, Spelt, Durum, Einkorn 1:00:44 Water Substitutes: Beer, Tea 1:03:04 Making Brioche, Burger Buns 1:05:44 Stoneground flour, Wood fired ovens, Thermo-oil vs Electric Ovens, Oven Dynamics 1:08:58 Baking Bread at Home - Techniques and Tips, Temperature & Steam 1:12:01 Is Bread The Best it’s Ever Been? Fixing Supermarket Bread 1:15:11 Bread Guilty Pleasures 1:15:53 Is a Pizza a Sandwich? 1:18:58 Burger Flipping Masochism 1:20:50 Is a Jaffa Cake a Cake or a Biscuit? 1:21:14 Sandwich Filling & Bread Pairing
    --------  
    1:22:51
  • #44 Dave Broom - Whisky Writing, World Whisky, Terroir in Spirits, Culture, The Whisky Market, Best Dram
    Dave Broom is one of the most prominent and influential voices in the world of whisky and over the course of his career he has written some of the most important books on whisky and spirits including The World Atlas of Whisky, Whisky: The Manual, A Sense of Place, and The Way of Whisky — works that have shaped the way both enthusiasts and professionals understand flavour, culture, and the people behind the glass.On the episode we delve into the all important sense of place — from the cultural terroir of Scotland to the artistry and craft of distilling, and how flavour finds its way into the glass. Dave takes us from Japan to New Zealand, from English farms to French stills, as we explore the global spread of malt whisky and why everyone seems to be making it.We also get into his writing: the discipline, the methodology, the architecture of narrative non-fiction, and the influence of mentors like Michael Jackson. Along the way, we talk music, art, storytelling, and the state of drinks journalism today.And we taste some stuff too — French sorghum whisky, Breton malts, German rye, and the genius of Chichibu, and a sneak preview of the whisky from my new project at Rosemaund Farm — each dram opening the door to wider conversations about style, strength, regionality and the shape of whisky itself.And we close with the big themes: whisky’s current bubble, the secondary market, daily drams, and favourite distilleries.02:37 A Sense of Place - Terroir in Spirits, Scotch Whisky Cultural Terroir10:02 Artistry & Craft in Whisky Making - Learning from Masters, Adapting Tradition, Economics and Law15:07 How Do Flavours Find Their Way Into Whisky? The Way of Whisky and Japan19:42 Whisky In New Zealand - Codrona, Burning Manuka Wood, Waiheke Distillery22:17 Why is Everyone Making Malt Whisky?23:59 Writing - Latest Project, Mixing American Whiskey, Untold American Whiskey History, Researching History34:27 Dave’s Writing Process - Research, Poetry, Methodology - The World Atlas of Whisky: Influence, Practicality39:48 Writing Narrative non-fiction - Road Trip Books, Telling Stories, Narrative Architecture, The State of Drinks Journalism, Content and distraction, Photography52:17 The Arts & Spirits - Music, Art, Culture56:47 Tasting Bows French Sorghum Whisky - The French Whisky Category, Regionality, Eau de Vie1:02:07 *Dave’s Methodology for Assessing Whisky - Writing Tasting Notes, The Shape of Whisky1:07:37 The Macbeth Whisky Series - Making Whisky Fun through Communication of Flavour1:11:07 Tasting Rosemaund Farm 10 Year Old English Whisky1:17:30 Whisky Bottling Strength - The English Whisky Category1:20:42 Dave’s Early Career - Writing, Oddbins, Pubs, Becoming a Spirits Writer1:25:37 The Influence of Michael Jackson - Writing Style, Beer, Writing for Consumers1:28:57 Dave’s Writing Style - Poetry, Discipline, Trade Knowledge1:32:42 Tone of Voice in Writing1:34:07 Tasting Breton Whisky from Distillerie La Mine D'or ‘Galad’, Armorik Distillery, Development of French Whisky Market1:37:12 *The Bursting of the Whisky Bubble - Overproduction, Lessons from the Past, Pricing, Perception of Whisky1:48:47 Secondary Whisky Market - Auction House Bubble, Karuizawa, American Whiskey1:51:42 Opening Rare Bottles, Buying Whisky, Daily Drams, Changing Preferences for Taste1:57:27 Tasting Hardenberg German Straight Whisky - Leopold Bros.2:00:09 Chichibu Tasting - The Genius of Ichiro Akuto, Malting, Barley, Mizunara2:03:56 Quickfire QuestionsDave's site - https://thewhiskymanual.ukDave on Instagram - https://www.instagram.com/davewasabi/Liquid Antiquarian YouTube Channel - https://www.youtube.com/c/TheLiquidAntiquarianRosemaund Farm Distillery - http://www.rosemaund.com📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/
    --------  
    2:08:29
  • #43 Nick Strangeway - Dick Bradsell, Martinis, Punches, Hawksmoor, Restaurant Bars, Hepple Gin, Absolut Craft, No Regrets Bar
    This week I’m joined by Nick Strangeway, one of the most influential British bartenders of the modern era. With almost 40 years in and around the London drinks scene, Nick has tended bar at legendary spots like Fred’s Club, The Atlantic Bar & Grill, and Che, designed drinks programmes for Hawksmoor, Hix, and The Groucho Club, and consulted for venues worldwide. He’s also ventured into spirits production — from creating flavoured vodkas with Absolut under the Absolut Craft label, to co-founding Hepple Gin and Second Sip, a low-ABV gin.Nick’s career is deeply intertwined with the late, great Dick Bradsell. They worked together on and off for over a decade, and much of the first part of our conversation explores Soho’s 1980s and 1990s bar scene — the people, brands, drinks, and wild stories that defined the era.We go on to cover everything from the art of serving a martini, creativity in bartending, the brilliance of batching, the gentrification of London, Simon Difford and Class magazine, taking inspiration from the kitchen, the beauty of punch, the problem with bars you can’t sit at, fighting customers, and Nick’s latest venture — a new basement bar beneath a jeweller in Burlington Arcade, which opened just last week.If you’re not yet subscribed, now’s the time. Next week, I’ll be speaking with perhaps the greatest living whisky writer, followed by a two-week trip across Mexico and the USA to record with some true heavyweights of the food and drink world. Don’t miss out — it’s free.00:00 Introduction02:42 Frozen Glasses, Martinis, Champagne, Specifications, Vermouth 06:59 Nick’s Entry into Bars - The Allure of Bars, Fred’s Club 11:42 Working with Dick Bradsell - Bramble, Vodka Espresso 15:42 The Changing Nature of London - 1980’s to 2020’s - Drinking Dens in Soho, Gentrification, Community, Class 24:12 Modern Bartending: Influencers, Competence, Creativity, Hospitality, Bar as a Barrier 34:22 Working at Che - The Customer Perspective, Fighting in Bars, Dick Bradsell Vaulting Over the Bar 39:57 Following Dick Bradsell to Atlantic Bar & Grill, Detroit, The Flamingo, Dick Bradsell’s Approach to Hospitality & The Scene 53:19 Creating Cocktails - Modifying Classics, Simon Difford - Class Magazine, Sauce Guides 59:22 American Cocktails vs. UK, Punches 1:04:22 Shifting to Restaurant Bars - Challenges, Chef Approach to Drinks, Batching Cocktails, Theatre, Bars that You Can’t Sit At 1:24:42 The Origins of Hawksmoor - The Benefits of No Uniform, Building a Great Team, Obsession, Eating Pencils, Jonathan Downey & the Smoking Ban 1:43:21 Developing spirits for Absolut 1:48:57 The Birth of Hepple Gin - Valentine Warner, Walter Riddel, Northumbria, Wild Juniper, Technology - Super Critical CO2 Extraction 2:00:37 Second Sip Low ABV Gin - Development, Leo Robitschek, Overcoming Technical Challenges - Texture, Louche 2:11:02 No Regrets Bar - Designing a New Bar Concept for Mayfair, Curating Clientele 2:18:12 Other Projects - Richard Corrigan, Valentine Warner & Wild Kitchen Episode sponsored by Fever-Tree
    --------  
    2:24:40

More Arts podcasts

About The Curious Bartender Podcast

Conversations on food and drink through history, science, culture and geography with bestselling author and bar person Tristan Stephenson
Podcast website

Listen to The Curious Bartender Podcast, The Moth and many other podcasts from around the world with the radio.net app

Get the free radio.net app

  • Stations and podcasts to bookmark
  • Stream via Wi-Fi or Bluetooth
  • Supports Carplay & Android Auto
  • Many other app features
Social
v7.23.9 | © 2007-2025 radio.de GmbH
Generated: 10/14/2025 - 10:50:15 AM