Bonus: Whiskey tasting with Robert Likarish of Ironroot Republic Distillery – Grapes and Grain Podcast

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Two semi-professional boozehounds chronicling their educational exploits in a new podcast.

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Bonus: Whiskey tasting with Robert Likarish of Ironroot Republic Distillery

September 13, 2018

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Grapes and Grain Podcast

Two semi-professional boozehounds chronicling their educational exploits in a new podcast.

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Few things pair better than chicken enchilada casserole and Heisenberg hatch chili pale ale from @locavorebeerworks. It might be cold outside but it is spicy up in here! Whatchu drinkin’?! 🥑 #beerandfood #beerpairing #eatthis #coloradobeer #coloradocraftbeer #drinkcolorado #beer #wine #podcast #drinkup #tunein #drinkstagram #podcasting #alotofdrinks #beerflight #beerdrinker #ipaallday #beerpodcast #drinkdrankdrunk #winepodcast #hoppybeer #beerlovers #beerbeerbeer #wineme

Rolling into 2020 like... @chambong 🥴 🥂 🥂 #chambong #classyaf #happynewyear #betterlatethannever #champagne #champagneshowers #2020vision #drinkstagram #newyearsresolution #sparklingwine #bubbly #burps #beerpodcast #drinkdrankdrunk #winepodcast #hoppybeer #beerlovers #beerbeerbeer #wineme

There are two requirements for a Texas #Thanksgiving: wine and the #DallasCowboys. This year, we’re celebrating both in one glass with the Cowboys original wine, made in partnership with @joshcellars. Cheers! #thankful 🍷 🏈 #beer #wine #podcast #drinkup #tunein #drinkstagram #podcasting #alotofdrinks #beerflight #beerdrinker #ipaallday #beerpodcast #drinkdrankdrunk #winepodcast #hoppybeer #beerlovers #beerbeerbeer #wineme

Got a crash course in #sake courtesy of #Otokoyama Sake Brewery and @uchidallas. Too 5 takeaways: 1. Sake is best enjoyed freshy we were advised not to age it. Most are double pasteurized, so you’re not getting anything out of aging it. 2. “Junmai” means that no additional alcohol was added to speed up fermentation. It takes about 6 months for production of this kind of sake. 3. “Honjozo” is sake with added alcohol, but it’s not to up the ABV. It speeds up fermentation and allows the aromas if the rice to open up. 4. Uchi is fucking amazing. Not a new revelation, but more of a reaffirmation. 5. All rice starts as brown rice. Like whaaaaaa?! I knew polishing rice is a thing but didn’t realize it happens to literally all rice! It was a tasty and informative dinner to be sure, complete with madai crudo, Duck shumai dumplings, and scallops in a custard with roe. Mind blowing to say the least. Thanks to @barmoire for the pictures and great company! 🍶 🍶 🍶 #japanesesake #uchidallas #sakesakesake #drinkdrankdrunk #happyhour #cheerstolife #cheershoes #gladthatsahashtag

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