The modern craft bar isn’t all glitz and glamour. Bartending comes with its dark side as well. This week we’re chatting with Justyn Myers to discuss the grittier side of bartending and what he’s learned from hosting a show all about it.
Making specialty syrups? This is your episode! We’re talking with Jared and Absinthia from Nickel Dime Syrups this week and learning all of their tricks for flavor extraction.
What do you do when a coworker hates their job and makes your life miserable? Before you quit in exasperation, here are some ideas for trying to make things better.
Ever used Mead in a cocktail? It might just be the next big hipster beverage, and this week have we have Mead expert Samuel Boulton on the podcast to teach us all about it!
It’s already conference season! Bar Convent Brooklyn is coming in just a few weeks, and is a great event if you’re a bartender looking to learn and grow. Join us this week as we chat with their head of education (and a man who needs no introduction), Angus Winchester.