Consuming the Craft

Interviews and entertainment in the craft beverage industry. Join Puff as he explores the wonderful world of craft beer!

Consuming the Craft is a arts podcast hosted by Jeff "Puff" Irvin, with 138 episodes on record and a Required Pod Score of 80.

Jeff "Puff" Irvin hosts Consuming the Craft, a arts show with 138 episodes published.

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  Consuming the Craft

  From Improv to People Skills: Ivy Ivesdal on Growth, Friendship, and Craft Education

  Sep 23, 202620 min

  oday on Consuming the Craft, I reconnect with Ivy Ivesdal, a talented educator and improviser, to explore how improv has influenced both personal and professional aspects of life. We journey through Ivy's adventurous leap into improv classes and how those unexpected skills seamlessly overlap with training, public speaking, parenting, and even deeper human connection. Ivy opens up about breaking through adult loneliness, cultivating meaningful friendships, and nurturing “people skills” that benefit everything from workplace presentations to family conversations. We also share a tasting of a unique sparkling apple black tea from a company rooted in Rwanda, and nerd out about food pairings and teaching moments that ripple through a community. Ivy Ivesdal is a dedicated trainer and lifelong learner who works adjacent to adult education, facilitating everything from onboarding to soft skill (or as Ivy prefers, people skill) development. By night, Ivy brings laughter to local stages as part of a Hendersonville improv group, after being recruited for standout performance during their first class. In both settings, Ivy’s commitment to listening, collaboration, and growth reveals a passion for helping people connect, learn, and enjoy life; on stage or off. “I've always been a lifelong learner... I can sign up for a class, walk in, not know anybody, and have friends when I come out of that class.” ~ Ivy Ivesdal Today on Consuming the Craft: Improv skills build confidence and versatility in public speaking, teaching, and workplace facilitation. Making new friends as an adult can be daunting, but shared activities and lifelong learning open doors. Good improv, and good communication, relies heavily on genuine listening and adaptability. “People skills” are essential in everyday life, from professional presentations to family life and community connections. Engaging with improv or other group activities can break the ice, develop social muscles, and build ongoing friendships. Experiencing and sharing new tastes, like sparkling apple black tea from Rwanda, enriches connection and community storytelling. Perfecting a performance, or any public effort, means respecting the time and investment of your audience. Hendersonville has blossomed into a lively destination for food, drink, and live entertainment, including Ivy’s improv group. Guest Contact: Ivy Ivesdal: Catch the improv group performing at Continuum and Hendersonville Theater downtown. Check their event calendars for upcoming shows. Resources Mentioned: Cirilla Apple Black Tea (imported from Rwanda) Continuum, downtown Hendersonville Hendersonville Theater Oklawaha Brewing Company McConnell Farms (special mention for pork rinds and apple cider donuts!) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website .

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  Consuming the Craft

  Crafting Pairings with Pork Rinds, Distillates, Beer, and John Lyda

  Sep 15, 202626 min

  Today on Consuming the Craft, I got to reconnect with John Lyda for a session of curious sensory exploration, program updates, and plenty of laughter. We dove into the new semester at AB Tech, talked about how the craft beverage industry is evolving, and got our hands (and tastebuds) on some truly unique apple barbecue pork rinds from McConnell Farms. Our mission this time? Find the perfect beverage pairings, experimenting live with Pennsylvania apple brandy, Sazerac rye, and even considering which beers would work best. We covered pairings, flavor contrasts, and the ongoing creativity from students and alumni in the program, all while trading stories about industry changes, travel, and the joys and challenges of teaching. John Lyda, with a decade of teaching at AB Tech, is a respected figure whose depth of experience in brewing and beverage education brings guidance and perspective to every conversation. His industry insights range from flavor science to big-brewery standards, earning him the reputation of an “enigma wrapped in a conundrum.” Known for his humor, meticulous standards, and international experience, John has visited countless breweries, and malt houses and always champions quality, balance, and moderation in craft beverages. “It is a good work, definitely good work-life balance, and the people that are in this industry are top-notch.” ~John Lyda Today on Consuming the Craft: The new semester at AB Tech is off to a dynamic start, with students from around the world bringing diverse flavor references and experiences. The beverage industry continues to diversify, with more students interested in distillation, fermented foods, and non-alcoholic products, rather than just beer Creative sensory pairings can elevate both craft food and beverages; the live experiment matched apple barbecue pork rinds with apple brandy and rye, showcasing complementary and contrasting flavors . The apple brandy delivered bright fruit, a pronounced apple and pear note, and proved surprisingly good for palate cleansing despite its high proof Rye whiskey paired with the savory pork rinds presented a contrasting but effective flavor experience, demonstrating how oiliness and spice can play off each other John champions quality and consistency in big breweries, sharing admiration for Coors’ in-house malting, cleanliness, and quality control Meaningful student and alumni connections continue, including revisiting breweries run by graduates and sharing their new creations with the current cohort At its heart, beverage education and craft industry careers require passion (“you’re in this for the love of it”), but offer rewarding community and work-life balance Contact for John Lyda John Lyda can be reached through the AB Tech Brewing, Distillation & Fermentation program. Resources Mentioned McConnell Farms (for the apple barbecue pork rinds) Stolen Wolf Distillery (Pennsylvania apple brandy) Sazerac Rye Broomtail Brewing Company (run by program alumni) AB Tech Brewing, Distillation & Fermentation program This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website .

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  Consuming the Craft

  The Journey from Apple Orchards to Kansas Distillery Creativity with Evan Wilder

  Sep 8, 202622 min

  Today on Consuming the Craft, I had the pleasure of welcoming back Evan Wilder, a former student who’s become a true craftsman in beverage alcohol. Our conversation was a walk down memory lane and a glimpse into the future, tracing his journey from the AB Tech classroom to running distillation at Baldwin City Distillery in Kansas. We talked about his time brewing at Boulevard, the adventure of making fuel-grade ethanol, and now the excitement (and sometimes heartbreak) of handcrafting Kansas’s first apple brandy. I was inspired by how he’s fueling creativity with everything from single-varietal brandies to dreams of a gin made purely from homegrown Kansas ingredients. The whole talk felt like watching a student come full circle and blaze his own path in this industry. Let me tell you a bit about today’s guest. He graduated from my program a few years ago, but he’s packed in a world’s worth of experience since then. First, he headed to Australia, then worked with Shell to make fuel ethanol from cellulose and eventually made his way back into the beverages we love —brewing at Total Wine and then Boulevard Brewing Company, one of my own favorites since my Iowa days. He’s never shied away from hard work and is always chasing what’s next, whether it’s fermenting apples in Kansas or dreaming up a farmhouse gin that captures his region’s true spirit. Watching this former student build something new in the distilling world makes me incredibly proud as an educator. “The next project I’m chasing is a gin that’s 100 percent Kansas-harvested; wheat, botanicals, everything sourced locally.” ~Evan Wilder Today on Consuming the Craft: · The episode followed a former student’s path from the classroom to international experience, finally landing at Baldwin City Distillery as a lead distiller. · His brewing journey started at Boulevard Brewing after jobs in both fuel ethanol production and large retail stores, showing a constant pull toward beverage alcohol. · We got into the nitty-gritty of Kansas’s very first apple brandy, which comes from apples lovingly picked, pressed, and wild-fermented right on a fourteen-acre orchard. · Harvest time is a mad dash, and he admitted sometimes raccoons make off with a bigger share of the apples than he’d like to admit. · The team is exploring single-varietal eau-de-vie, starting with King David apples, and experimenting with barrel aging in second-use bourbon and hopefully Calvados barrels for deeper flavor. · The team has ambitious plans for a gin made from Kansas wheat and locally foraged botanicals, including Eastern red cedar berries, aiming for an authentically regional flavor. · Sourcing challenges are tackled with creativity: from working with local flower growers for botanicals to using wild yeast and even surplus peaches for experimentation. · A strong sense of place, connection to Kansas agriculture, and collaboration with nearby farms inform every decision, reflecting his personal investment in producing honest, homegrown spirits. Guest Contact: • Baldwin City Distillery Resources Mentioned: • Boulevard Brewing Company • Baldwin City Distillery • Riverbend Malt House • Stolen Wolf Distillery (apple brandy) • Earl Scruggs Festival • McConnell Farms This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website .

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  Consuming the Craft

  Beer, Whiskey, and Why Donating Blood Matters at the Craft Beverage Institute

  Aug 26, 202629 min

  Today on Consuming the Craft, I got to share an inspiring and practical conversation about the upcoming American Red Cross blood drive at the Craft Beverage Institute of the Southeast at AB Tech. The conversation focused on why blood donation matters, the easy steps to participate, and just how much of an impact one donor can make. We sampled a Cosmic Little Thing Hazy Double IPA and a bold wheat whiskey, touched on beer styles and sensory analysis, and highlighted how coming together as a community not only saves lives but deepens our social bonds. One concept discussed was how a simple act like donating blood becomes much more when you see the real people and stories behind each transfusion. The discussion explored some of the myths and nerves around blood donation and offered a toolkit of advice to help first timers and regulars alike. A key theme that emerged was the power of habit and the unique satisfaction that comes from giving something so vital. Several points were raised, including smart preparation for giving blood, the benefits of the Red Cross app, and how even a juice box and some good company can make the experience memorable. "It saves three lives; every time you donate blood." Today on Consuming the Craft: • The Red Cross blood drive at AB Tech takes place Thursday, September 10th, from 10 AM to 2:30 PM. Online appointments are encouraged, but walk-ins are always welcome. • The Red Cross app lets you make appointments, check eligibility, and track where your blood goes. • Every donation includes a complimentary health check, measuring things like blood pressure and iron • Power Red donations are especially valued for O positive and O negative donors. This process uses a smaller needle and gives back plasma, platelets, and saline for extra hydration. • Being well-hydrated, eating iron-rich foods, taking it easy on caffeine, and getting good sleep are all part of a great donation experience. • Donating blood with a friend can turn it into a meaningful tradition and doubles the good you do in your community. • Blood donations supplied by the Red Cross help local hospitals, VA partners, troops overseas, trauma victims, and cancer patients. • Focusing on the lives helped by your donation takes the fear out of needles and helps create a habit for life. Contact for the Guest: American Red Cross Sign up and info: redcrossblood.org (search "craft beverage" for AB Tech drive) Resources Mentioned: • Cosmic Little Thing Hazy Double IPA • Sierra Nevada Oktoberfest • Red Cross Blood Donor App • McConnell Farms • Bartending course at Craft Beverage Institute of the Southeast (starting October) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website .

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  Consuming the Craft

  Exploring Peated Whiskey, Heirloom Grains, and Innovation with Adam Bachmann of The Chemist

  Aug 19, 202625 min

  Today on Consuming the Craft, I welcomed Adam Bachmann from The Chemist for a tasting session that turned into a deep exploration of creative spirits production. Adam brought in a preview of their American peated whiskey, drawn from a 30-gallon barrel after just nine months. We discussed the surprising depth and color achieved in such a short time, the craft of balancing peat and sweetness, and the ongoing evolution of small-batch whiskey at The Chemist. The conversation ranged from the difficulties of fermenting with oats to intriguing experiments with heirloom grains, fruit spirits, and alternative processing techniques. Adam also shared what's coming next from The Chemist, including more rye, collaborative projects, and fresh ideas for small-batch releases. Adam Bachmann crafts spirits at The Chemist and brings a restless curiosity to every project. His background covers a variety of grain bills, specialty barrels, and innovative ingredient sourcing. Adam’s approach fuses hands-on tradition with constant tinkering, whether sourcing American peat, exploring unique collaborations, or examining how fermentation techniques shape the end spirit. He's committed to honoring history while pushing new flavors in every bottle he creates. “I think all distillers wish they lived in history. It'd be interesting to go back 100 years and sit at a saloon and just see what was in a bottle.” ~Adam Bachmann Today on Consuming the Craft: • The Chemist’s peated whiskey uses about 22 percent peated malt and targets a smooth, balanced American single malt style that is smoky without being overpowering. • After nine months in a 30-gallon barrel, the whiskey already shows impressive color, body, and complexity. • Adam recommends 30-gallon barrels as the smallest practical size for avoiding overly tannic results, with frequent tasting to catch the perfect moment to pull the spirit. • Production has shifted toward rye, following a recent gold-medal win for their small-barrel rye at a major competition, though Adam remains eager to return to other styles as well. • Innovative blends, such as oat and wheat whiskeys, are on Adam’s wishlist for future releases, building on past successes from his work at other distilleries. • Fruit-based spirits, such as the upcoming strawberry-apple brandy, offer unique challenges but can yield powerful flavors when handled carefully. • Adam is fascinated by heirloom and terroir-driven spirits and has participated in detailed experiments to understand how grain source and milling technique affect spirit character. • Experimentation is ongoing, from testing stone-ground corn for a new smoky whiskey project to exploring sour-mash yeast strains and releasing more limited-edition gins and liqueurs. Contact Adam Bachmann: • The Chemist Distillery • www.chemistspirits.com Resources Mentioned: • Colorado Malting Company (supplier of peated and smoked grains) • Riverbend Malt House (heirloom malt supplier) • Highland Brewery (collaborator on barrel-aged whiskey) • Noble Cider (partner for fruit fermentations) • Six & Twenty Distillery (reference for oat-wheat whiskey project) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website .

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