Episode 11 - The Details

Jackie and I joke that we are “Stunt Doubles,” living similar life roles, in very different contexts.  I have admired how she has carved a Professional Roller Derby career for herself and inspired countless people that have come into her orbit.   She’s able to commit herself seriously to ideas while keeping the experience light hearted.  Perhaps an atypical comparison, I see the same ideals in Jackie’s pursuit of excellence and generous spirit that we consider to be the backbone of the craft renaissance. 

The Drinks: Ranger Creek Bourbon Old Fashioned, Ranger Creek Small Batch #9, Blackberry Sour, Ranger Creek "Old Fashioned #9"

The Music: Sunnyside courtesy of and © Megan Dooley

 Guest Bios

Jackie Daniels is among the most experienced skaters and coaches in roller derby. Over 10 years as a key player within the world’s fastest growing sport, Jackie has become known through roller derby not only as a versatile player, a valued teammate, and a much sought-after coach and mentor.

Steve Raad is from Holland, Michigan, where he attended West Ottawa High School. After graduating in 2005 he furthered his interest in the arts, receiving a portfolio review scholarship at Kendall College of Art and Design. After a start in the furniture design program, Steve switched to sculpture and functional art in order to work more with his hands, and had the opportunity to study abroad focusing on stone carving and photography in Puerto Vallarta.  I have been putting my creativity to work at New Holland Brewing since 2012.

Episode 10 - The Details

Eric and Jenn are talented, soulful Chefs who operate the lovely Cooks House in Traverse City.  They put forward a dining experience that is both culinary indulgence and intimately personal.  The connect to ingredients and technique with such harmony, they make it look simple.  I enjoyed being able to take the time to hear their story and share a couple of drinks.    

The Drinks: New Holland Huron Rum Mojito, Full Circle Kolsch , Ranger Creek Brewing & Distilling , Small Batch #11

The Music: Everywhere is Calling courtesy of and © Cavepeople

Guest Bios

Eric Patterson and Jennifer Blakeslee worked together in Las Vegas, where they had been cooking in Michelin-starred kitchens, namely under iconic French chef André Rochat and hatched an idea to open a small restaurant in Blakeslee’s native Traverse City built on the bounty of locally grown and foraged foods. “We take most of our focus from the actual ingredients themselves,” Patterson explains. “My food is a bit simpler, whereas Jen likes to work with more complex flavors from her travels in India, Mexico and Southeast Asia.” Patterson and Blakeslee supplement their busy year-round dinner service with cooking classes that explore regional cuisines and improvised seasonal cooking from local farmers markets.

The eponymous retrofitted address on Wellington Street speaks to the inspired minimalism of farm-to-fork cuisine that has established The Cooks’ House as one of the Midwest’s cultiest eateries. The white, well-lit, 26-seat dining room is hung with modern paintings from local artists, and tables are set with white linens and quality crystal, but the restaurant emphasizes a comfortable come-as-you-are approach to enlightened local eating. (The dress code is simply “clothes.”) The Cooks’ House retains a high staff-to-guest ratio so that diners are never wanting for comfort, and atmosphere is relaxed and social with tables trading conversation.

Jason Salas is the Brewery Production Manager for New Holland Brewing Co. and has been a part of our team since 2007. Jason started his passion for brewing as a home brewer and brewery tour guide. Jason has his brewing certification from Institute of Brewing and Distilling, and is currently working on his diploma in brewing. Jason enjoys all things outdoors, Dungeons and Dragons and video games.

Episode 9 - The Details

Scott is a well seasoned advocate and ambassador for breweries, particularly those that have opened in Michigan.  I’ve worked with him in several different capacities, and have always been impressed with his grace under fire, and his natural posture of looking forward.  We caught up, away from the brisk pace that Guild events typically have, at Old Boy’s Brewhouse in Spring Lake over a couple of beers.  Scott then introduces me for a special edition 2^nd segment, which is the keynote address I delivered to the MSU Hop & Barley Conference in Traverse City a few weeks back.

The Drinks: Motor City Brewing’s Ghetto Blaster, New Holland’s Dragon’s Milk Reserve, Vanilla Chai, Old Boy’s Brewhouse, Michigan Common.

The Music: Underground Giver courtesy of and © Seth Bernard 

Guest Bios

Scott Graham is a Northern Michigan native and has been involved with brewing and beer in Michigan for more than 20 years. He has a background in both brewing and beer sales and marketing including a diploma in Brewing Technology. He served as an apprentice at the Frankenmuth Brewery, was a founding Brewmaster for Big Buck Brewery and has managed sales for breweries, both large and small. Since 2007, Scott has served as the Executive Director of the Michigan Brewers Guild – a non-profit corporation which aims to unify the Michigan brewing community; to increase sales of Michigan-brewed beer through promotions, marketing, public awareness and consumer education; ant to monitor and assure a healthy beer industry within the state. Under his direction, the Guild has grown significantly in scale and reputation. In addition to his role in Michigan's brewing community, Scott is a dedicated father to 8-year-old Lily. The two enjoy spending time in and near Lake Michigan, skiing the area slopes, enjoying the outdoors in Northern Michigan and while traveling around the state.

Fred Bueltmann, aka The Beervangelist, is an owner of New Holland Brewing Company, where he serves as Vice President of Brand and Lifestyle.  He is a nationally recognized expert on pairing beer and food, and a Certified Cicerone®. Bueltmann is past president of the Michigan Brewers Guild and recipient of their prestigious “Tom Burns Award” recognizing the pioneering spirit of the “Great Beer State.” Fred serves as a judge for the Brewer’s Association’s Great American Beer Festival and World Beer Cup.  His first book, “Beervangelist’s Guide to the Galaxy” is a seasonal tome on pairing, cooking and hosting with craft beer, and was recognized as an Indie Book Award finalist.  Fred hosts and produces New Holland’s “Stop & Taste Conversations” podcast, and speaks to audiences large and small around the country, which has included serving as 2013 Keynote Speaker for the Michigan Restaurant Association and TedX Macatawa in 2015.

Episode 8 - The Details

Frank Lehnen is an old friend that has been a big supporter of craft beer, great music and neighborhood taverns.  I caught up with him during Grand Rapids Beer Week, and Michigan Brewers Guild Summer Beer Festival. I’ve been a longtime fan and appreciate how he keeps a certain fabric of history in all of his projects, while connecting his neighborhoods and making people happy with fresh ideas and always plenty of good beer and awesome music.

The Drinks: Mad Hatter IPA, Throwback: Beer Barrel Bourbon, lemon and ginger beer, various Dragon’s Milk Variants from MBG Winter Beer Festival, Carhartt Woodsman - oak aged pale ale.

The Music: Wealthy Street (Instrumental), courtesy of and © Drew Nelson 

Guest Bios

Frank Lehnen, the son of public school teachers, grew up with his four sibling on Grand Rapids’ westside where his Grandmother from Poland immigrated to in 1915.  Frank’s creativity was encouraged at a young age, often channeled through his love of music. His entrepreneurial spirit began in the high school years, complemented by studying energy conservation at Jordan College.  His studies also included radio and DJing at WYCE in the early eighties.  His career began in the corporate world at Michcon, before he took a leap and opened Radio Tavern on Bridge Street in 1998.   Fire destroyed the Radio Tavern, yet Frank continued on to design and rehab historic buildings, opening Rocky’s Bar and Grill in 2001, Monarch’s Club in 2006 and Tip Top Deluxe in 2011.  Frank is active in neighborhood development, currently serving as President of the Stockbridge Business Association and formerly serving the West Grand Neighborhood Organization.  He has passion for sports, sportswriters and Jim Harrison. 

Isaac Hartman is a fifteen year employee for New Holland Brewing and Key Account Manager for their Sales team.  He has served as a board member of the Michigan Brewers Guild for eight years. He is married with two children Corinne (three) and Ezra (one).  He and his family reside in Grand Rapids Michigan and enjoy the outdoors, music of all kinds, spending time with family, and friends.  He is passionate about building a great team at New Holland, while striving to improve every day to be the best father, husband, coworker and team member he can be.

Episode 7 - The Details

Dave Jemilo, proprietor of the Green Mill Lounge, in Chicago is the real deal and one of a kind.  Visiting The Mill is something special, and always throws me back nostalgically, not only through the twenty-some years I’ve been going there, but to classic times, several decades before I was born.  He knows how to keep things old school, and remain as relevant as ever.  Dave and The Green Mill are true Chicago classics, an I’m proud to share a glimpse into their world with you.

This episode includes a special third segment, a remarkable and personal conversation from behind the scenes. 

The Drinks: Dragon’s Milk, Bourbon Barrel Stout, Mad Hatter IPA, Malort, Schlitz, Carhartt Woodsman

The Music: Moorean Moon, Courtesy of Sabertooth - “Live at the Green Mill” - © Pat Mallinger

Guest Bios:

Dave Jemilo is a Chicagoan through and through. Born at Holy Cross Hospital in 1956, Jemilo spent most of his early years on the South Side with his mother. His father played an important role in Jemilo’s life, however, as he introduced young Dave to jazz via Benny Goodman, and regaled him as a teenager with romantic tales about a nightclub he frequented in the 1930s called the Green Mill. A Brother Rice graduate, Jemilo, who cuts an intimidating figure, attended the University of Dubuque on a football scholarship. His gridiron talents led him to play semi-pro ball as a defensive end/linebacker, eventually earning him a pro contract with the Chicago Fire in 1981.

The demise of the short-lived franchise and injuries forced Jemilo to turn to less glamorous ways of earning a living, but a strong work ethic soon had him simultaneously employed at the Chicago Park District, working as a teacher and performing evening duties at various nightclubs around town. Perhaps it was an adversity to authority that brought out Jemilo’s entrepreneurial side, but by the mid-eighties he was part owner of a nightclub, the Deja Vu, and within a few short years, he was sole owner and proprietor of the storied club, the Green Mill.

Today, under the clear vision and steady hand of Jemilo, the Mill is one of the most respected nightclubs in the country and plays host to some of the biggest names in jazz. As only the fifth principal owner in the Green Mill’s centenary existence, Jemilo exudes reverence for the legendary club and the good fortune he has had to serve as caretaker to such stuff as dreams are made on.

Dave Jemilo’s Bio is courtesy of Chicago Jazz Magazine : In his Own Words, Dave Jemilo   

With a passion for American beer and an interest in the culture of drinking, John Holl has spent the last several years traveling the country chronicling craft brewers and the imbibers who support them. Fred talks with author and editor John about beer, journalism and all points in between.  They got together in Vail, Colorado during the Big Beers, Belgians and Barleywines Festival. 

Episode 6 - The Details

The Drinks: Breckenridge, Barrel Aged 471 Double IPA, Dragon’s Milk Reserve, Coffee & Chocolate, Zeppelin Bend 10 Year Malt Whiskey,

The Music: Back to the Tracks, Courtesy of Jive at Five, © Tina Brooks

Guest Bios:

John Holl is the editor of All About Beer Magazine, and host of The Beer Briefing on iHeart Radio. He is a regular contributor to Beverage World Magazine, Craftbeer.com and TAPS. He is also the author of several books, including The American Craft Beer Cookbook (Storey Publishing, August 2013), Massachusetts Breweries (Stackpole Books 2012), and Indiana Breweries (Stackpole Books 2011).  

A journalist since 1996, John has worked as a reporter for the New York Times, the Newark Star-Ledger and the Indianapolis Star. In 2007 he dedicated his efforts to the full-time pursuit of covering the ever-growing American craft beer scene.

Brad Kamphuis was bred, born and raised on a blueberry farm on the North side of Holland MI.  Brad has worked for New Holland since 2011 and is Head Distiller.  He graduated from Purdue University with a degree in Ag Business Management 2009, is married with two children and currently living in West Olive MI.

Julia Herz , Craft Beer Program director at the Brewers Association, and co-author of CraftBeer.com Beer & Food Course as well as the forthcoming book Beer Pairing and Chef Adam Dulye, executive chef for the Brewers Association and CraftBeer.com met up with Fred during Big Beers Festival in Vail.  They shared their wide perspective and unique stories of discovering food and beer, as well as how they go about sharing their discoveries with the world.

The Drinks:  Pilgrim’s Dole Wheatwine, 2014, Zeppelin Bend Malt Whiskey - 10 year, Cold River Gin, Knickerbocker Gin Mule

The Music: Sunnyside,  courtesy of and © Megan Dooley 2015

Guest Bios

Julia Herz, Julia is craft beer program director at the Brewers Association and publisher of CraftBeer.com. She is a BJCP beer judge, award-winning homebrewer, Certified Cicerone® and co-author of the CraftBeer.com Beer & Food Course. In her role at the BA she serves as an advocate for and educator about U.S. craft brewers and as a spokesperson for the association.

Chef Adam Dulye (pronounced “doo-lee”) is executive chef for the Brewers Association and CraftBeer.com. Dulye is a Culinary Institute of America graduate who has helmed kitchens with a craft beer focus from the mountains of Colorado to San Francisco, California. Dulye also oversees culinary side of SAVOR®: An American Craft Beer and Food Experience, Paired at the Great American Beer Festival®, and the World Beer Cup® and is co-author of the CraftBeer.com Beer & Food Course.

Chef Dale Beaubien has been working in restaurants on and off since he was sixteen. After studying at Northern Michigan University, he devoted himself to his culinary education by working in some of the most educationally advantageous kitchens. He’s worked alongside several James Beard Award-nominated chefs and spent some time as an adjunct faculty member in the culinary department at Secchia Center for Culinary Studies, to pay some of that knowledge forward. He is fascinated by the traditions, seasonality and purity of food and drink, spending his free time outdoors and vinyl record collecting.

Fred got to catch up with Davia Nelson, one half The Kitchen Sisters, producers of James Beard and du-Pont-Columbia Award-winning series, Hidden Kitchens heard on NPR’s Morning Edition two Peabody Award-winning NPR series, Lost & Found Sound and The Sonic Memorial Project.   She shared her passion naturally and eloquently, reminding us “Food is the new music…”    

New Holland Operations Manager, Dayton Coffee joins Fred in the second segment and shares his background.

Episode 4 - The Details

The Drinks:  Knickerbocker Gin & Knickerbocker & Bitters

The Music: Angels, courtesy of and © Cavepeople, Ben Bueltmann, Wealthy Street, courtesy of and © Drew Nelson

Guest Bio: The Kitchen Sisters are also the producers of The Hidden World of Girls {Girls and the Women They Become} heard on NPR, hosted by Tina Fey. Their first book, Hidden Kitchens: Stories, Recipes & More From NPR's Kitchen Sisters received a James Beard Award nomination and was a NY Times Notable Book of the Year. Their latest NPR Special, Hidden Kitchens World was hosted by Frances McDormand. Their new podcast, Fugitive Waves is part of the Radiotopia collective from PRX. They are currently working on a new season of Hidden Kitchens called “Kimchi Diplomacy: Stories of War and Peace and Food” for NPR’s Morning Edition, along with their second book and their first Broadway musical.

http://www.kitchensisters.org/

Fred sat with Ari, at Zingerman’s Roadhouse during their “Camp Bacon" this past summer.  Ari shares his philosophies on business and food, which are woven together from a deep appreciation of history and travel and of course, great people!  A leader in the food and drink world, Zingerman's Zing Train, is also a leader in developing business culture and vision.  Ari’s full of thoughtful insights and inspiring perspective.

The Drinks:  Fresh squeezed orange juice and “Union Microfinanza” Honduran coffee

The Music: Wealthy Street (Instrumental), courtesy of and © Drew Nelson

Episode 2.   Fred visited Natasha Bahrami in “The Gin Room,” her gin-centric bar in St. Louis, Missouri.  Natasha is passionate and eloquent in not only expressing her appreciation for gin, but also inviting more people to taste the beauty she’s discovered.  Her sense of hospitality is generous and is drawn from years of growing up in her parent’s restaurants.  Having met “Mama” and inulged in their wonderful Persian cuisine, I can say that her instincts are genuine and include remarkable rootstock.   Check her out at @theGinGirl or www.NatashasGinRoom.com The Drinks: “She Can’t Get Enough” & “Knickerbocker Gimlet” amongst others..  Music: “Underground Giver” © and courtesy of Seth Bernard.