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Beverage Chronicles

Beverage Chronicles

Autor: Gary Monterosso
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Beverage Chronicles with Gary Monterosso and Michelle Lam, is the radio show that explores a wide range of drinks, both alcoholic and non-alcoholic. From whiskey, rum, vodka, and tequila, to ready-to-drink cocktails, wine, beer, flavor-infused seltzers, coffee, tea, and more. We bring you the stories, flavors, and trends behind your favorite beverage.Copyright 2026 Gary Monterosso Gotowanie Jedzenie i wino Nauki społeczne Sztuka
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  • Beverage Chronicles, October 3, 2026

    Beverage Chronicles, October 3, 2026
    Oct 4 2026
    Beverage Chronicles Brown Ale Basics, Champlain Valley Wines, and Morning Coffee with Kyle Mozden Gary Monterosso makes the case for brown ale as a gentle entry point to darker beer and looks at when to drink coffee. Robin Shreeves talks with Kyle Mozden, director of winemaking at Rolling Hills Estate Winery, about cold-hardy grapes and building a new wine region in New York's Champlain Valley. A Brown Ale Gateway to Dark Beer Gary Monterosso opens the program with a case for brown ale, aimed at listeners who like the comfort of dark beer but are not ready for a porter or stout. He describes the flavors he has in mind: toasted bread, caramel, toffee, cocoa, and a gentle nuttiness, usually without the intense roast or coffee bitterness people expect from stout. The secret, he says, lies in the malt, which is toasted or kilned rather than heavily roasted, giving a deep amber-to-brown beer that often drinks smoothly with moderate alcohol. Monterosso points to English examples such as Newcastle Brown Ale and Samuel Smith's Nut Brown Ale, then to American versions like Bell's Best Brown Ale and Cigar City Maduro Brown Ale, which he says usually bring richer chocolate and a firmer finish. He suggests pairing brown ale with roasted chicken, barbecue, burgers, or sharp cheddar, and calls it the middle ground between amber ale and porter. Cold-Hardy Grapes in the Champlain Valley Robin Shreeves takes over from Gary Monterosso for a visit to Rolling Hills Estate Winery in New York's Champlain Valley, where she sits down with Kyle Mozden, the winery's director of winemaking. She asks what grapes he works with, and he lists Marquette, Frontenac, Petite Pearl, Frontenac gris, and La Crescent, plus Sabrevois, a variety Shreeves says she has seen in rosé but had never heard of before her visit. Mozden explains why the winery avoids the vinifera grapes familiar to Cabernet Sauvignon fans, saying they would not survive the region's winters, which can dip to twelve or thirteen degrees below zero and would likely kill vinifera vines in a single season. The crosses of American varieties, he says, were largely developed at the University of Minnesota, with one coming from Wisconsin, and they carry the cold hardiness needed for a northern climate. Mozden adds that the hardiness of these grapes is more indicative of the region in general. From Napa Cabernet to a New Region Shreeves asks what drew Kyle Mozden to leave Napa after more than twenty years, and Mozden, a self-described California kid, admits the region is very cold. He says the winery's vision is about growing the region rather than simply being a winery, and points to the Champlain Valley of New York, an appellation he calls very young, established in 2016. Mozden describes wanting to help build an identity for the area and to support its agricultural community, which he calls salt-of-the-earth people who work hard. After years of making big, fruity, high-alcohol Napa Cabernet Sauvignon, he says he felt he was making the same wine over and over, trying to make it bigger and bolder. Here, he says, the varietals carry no established style, so he is not copying anyone and gets to relearn how to grow grapes and make wine. Shreeves calls it the Wild East, and Mozden agrees. Building a Region and a Winery Visit Mozden says what excites him most is that the Champlain Valley has few wineries and no settled winemaking style, so the story has not yet been written. He compares the moment to Napa in the 1940s, when families were the pioneers defining a region, and says he gets to bring visitors along on the discovery. Asked what people find when they visit Rolling Hills, Mozden describes arriving in February to two feet of fresh snow, and the quiet of an undeveloped landscape which he says is shielded by the Adirondack Preserve, described as more than a million acres of forest. He was surprised to find a high-end winemaking facility with a bottling line, tanks, and barrels inside a building that looks like a small barn. Visitors who join the membership club can book a tour and tasting, and Mozden says he personally greets them and leads the tasting, a chance Robin Shreeves points out would cost a lot in Napa. Shreeves thanks Mozden and promotes her own Drink Local Substack newsletter. Morning Coffee and the Timing Question Gary Monterosso closes the program with coffee and asks when people drink it, from the morning commute to the first cup in bed. He cites a recent study of more than 40,000 adults that compared people who drank coffee mainly in the morning, those who drank it throughout the day, and non-coffee drinkers. Those who drank coffee between about 4:00 AM and noon were 31 percent less likely to die from cardiovascular disease and 16 percent less likely to die from any cause than non-drinkers. Monterosso stresses that coffee is not a miracle drink and that the researchers call for more studies. He explains possible reasons, including less interference with sleep ...
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    15 min
  • Beverage Chronicles, October 4, 2026

    Beverage Chronicles, October 4, 2026
    Oct 5 2026
    Beverage Chronicles Savoring the Season: Beer Traditions, Fall Pairings, and Better Bottled Water Short summary This episode of Beverage Chronicles explores how seasonal beers reflect changing weather, ingredients, traditions, and food occasions—from refreshing spring and summer pours to richer autumn ales and winter stouts. Chef Christina Martin shares a savory fall cider pairing built around roasted squash, apples, grains, and maple-mustard dressing, while Rachel Benkowski examines beer-drinking rituals from around the world. The episode closes with a closer look at bottled water sourcing, flavor, and packaging. Seasonal Beer Guide, Fall Apple Cider Pairings, and Beer Rituals Around the World Gary Monterosso walks through how beer changes with the seasons, Chef Christina Martin builds a fall grain bowl to pair with apple cider, and beer historian Rachel Benkowski tours the beer-drinking rituals of the Czech Republic, Germany, Belgium, the UK, and the US before the show wraps with a look at whether bottled water is really worth the price. Why The Beer Aisle Changes With The Weather Gary Monterosso opens the episode by noting how the beer aisle shifts with the calendar, moving from light citrusy wheat ales toward pumpkin beers, Oktoberfest brews, and eventually heavy stouts as the weather turns colder. He explains there is no legal definition of a seasonal beer; it simply refers to a beer tied to a time of year, whether through weather, available ingredients, or tradition, and brewers often change the beer itself rather than just the label. Monterosso walks through spring beers, which lean light and floral, and summer beers built around drinkability, warning listeners that a crisp-tasting beer can still carry plenty of alcohol, so pacing and water matter on hot days. He frames the whole segment as a trip through the seasons, setting up a deeper look at autumn and winter styles, serving temperature, and food pairings later in the hour. Pumpkin Beers, Stouts, And How To Serve Them Monterosso moves into autumn and winter, describing amber ales, brown ales, and pumpkin beers, and clearing up a common misconception that pumpkin beer should taste like pumpkin. He explains the dominant flavors usually come from spices like cinnamon, nutmeg, ginger, and clove, and that some pumpkin beers contain no pumpkin at all. Winter brings fuller porters, stouts, and spiced ales with notes of chocolate, coffee, dark fruit, and baking spice. He then turns to serving temperature, pointing out that very cold temperatures can mute aroma in a strong or dark beer, so stouts and strong ales often reveal more character as they warm slightly, while a clean glass helps collect aroma better than drinking straight from the bottle. He closes with food pairings, matching wheat beers to seafood, ambers to roasted meats, and stouts to smoked foods or chocolate desserts, reminding listeners that seasonal never automatically means better. Chef Christina Builds A Fall Cider Pairing Gary Monterosso hands the show to Chef Christina Martin, who focuses her segment on apple picking season and what to serve alongside a glass of apple cider. She shares a roasted squash and grain bowl built from butternut, delicata, or acorn squash roasted until caramelized, paired with a whole grain such as brown rice, quinoa, or buckwheat, thinly sliced apples, beans for protein, and toasted pumpkin seeds. For the dressing, she whisks Dijon mustard, apple cider vinegar, maple syrup, and olive oil. Chef Christina explains why the combination works with cider: the drink's sweetness and acidity echo the roasted squash's natural sweetness, while the mustard and vinegar in the dressing keep the dish from tipping too sweet, and the fresh apple ties everything back to the glass. She encourages listeners not to overthink the pairing, suggesting they start with one good ingredient and build outward, closing with her signature line to cook simply and sip mindfully. Rachel Benkowski On Pouring Rituals Abroad Rachel Benkowski, known as Brews with Benkowski, takes over to explore beer rituals around the world, introducing herself as a certified cicerone and historian. She begins in the Czech Republic, the country with the highest per-capita beer consumption, where pouring is treated as a bartending skill perfected over years. She names three distinct pours: the hladinka, a classic pour with a thick creamy head; the šnyt, with less beer and more foam for a smaller serving; and the mlíko, or milk pour, almost entirely wet foam and prized for its sweet, silky texture. Benkowski then moves to Germany, where toasting comes with its own rule: maintaining eye contact while clinking glasses, since legend holds that looking away brings years of bad luck. She frames each ritual as a window into the culture behind it, not just a quirk of serving beer, setting up further stops in Belgium, the UK, and the United States. Glassware, Rounds, And A Shared Toast Benkowski continues her ...
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    15 min
  • Beverage Chronicles, October 17, 2026

    Beverage Chronicles, October 17, 2026
    Oct 18 2026
    Beverage Chronicles Health Myths in Your Glass, Allagash White's Legacy, and the Great Oktoberfest Showdown Title: Oktoberfest Beer Surprises, Beverage Health Myths, and the Power of Storytelling Summary: This episode of Beverage Chronicles explores several sides of the beverage world, from the health claims surrounding alcoholic drinks to the evolution of craft beer and the importance of public relations. Katie Johnson reviews Allagash White, the award-winning Belgian-style witbier that helped change perceptions of hazy, unfiltered beer. Michelle Lam explains why compelling storytelling is essential to building consumer engagement in the age of AI. Gary Monterosso wraps up the episode with a look at Oktoberfest traditions, the differences between Märzen and Festbier, and a blind tasting in which Texas-brewed Shiner Oktoberfest takes the top spot. This episode of Beverage Chronicles sorts health facts from myths about alcohol, Katie reviews the award-winning Belgian-style witbier Allagash White, co-host Michelle Lam makes the case for beverage storytelling, and Gary Monterosso recaps a blind tasting that crowned a surprise Oktoberfest champion. Sorting Health Myths From Alcohol Facts Gary Monterosso opens Beverage Chronicles by posing a question many drinkers consider only at the bar: can one alcoholic beverage actually be healthier than another? He establishes that lower sugar or fewer calories does not automatically mean a drink is healthy, and that alcohol itself raises the risk of several cancers, a risk shared by beer, wine, and spirits alike. He cites the Centers for Disease Control and Prevention's guidance that drinking less is better for health than drinking more, then turns to red wine, long rumored to protect the heart. He notes resveratrol and other antioxidants in red wine but stresses that research on any heart benefit is mixed, and that the Mayo Clinic reports major heart health organizations do not recommend starting to drink alcohol for that reason. His advice: enjoy wine for its flavor, not as a prescription, setting up a broader look at cocktails and lighter drinks still to come. Hard Kombucha, Clear Spirits, and Bloody Marys Monterosso continues his health-focused segment by examining what gets added to the glass alongside alcohol. He points out that a vodka soda with lime avoids the sugar and calories found in sweetened sodas, syrups, and cocktail mixes, since soda water adds essentially nothing while the vodka still carries its full alcohol content. He warns that clear spirits like gin, vodka, and tequila are not inherently healthier just because they look simple, and that hard seltzers, while often lower in calories and sugar than sweeter mixed drinks, still require reading the label for serving size and alcohol percentage. He singles out hard kombucha, explaining its higher alcohol content likely kills the beneficial bacteria associated with the non-alcoholic version, so it belongs on the drink menu rather than the wellness list. Even the brunch favorite bloody mary, with its tomato juice and vegetable garnishes, cannot cancel out the vodka. His takeaway: check the actual contents, not the marketing language, and remember that total alcohol consumed matters more than the category of drink. Katie Reviews Allagash White's Legacy Katie, hosting her recurring She Reviews Brews segment, introduces a beer she says is almost as old as she is: Allagash White, a Belgian-style witbier that once drew suspicion from bars and retailers simply because it poured cloudy instead of the clear, yellow, fizzy beer drinkers expected back in 1995. She reports that the beer has since become one of the most awarded witbiers in the world, earning 11 gold medals, three silver, and five bronze across the World Beer Cup, the Great American Beer Festival, and the European Beer Star awards, for 44 total points, well ahead of the next closest witbier's 26. Katie walks through the recipe, a malted barley and wheat blend with oats and carapils, hopped with Nugget, Crystal, and Czech Saaz, and flavored with coriander and Curaçao orange peel. Tasting it live at 5.2 percent ABV, she describes a hazy pale gold pour with bread and citrus aromas, a peppery first sip, and a crisp, almost clove-like finish, calling it a sip of American brewing history available at most grocery stores. Michelle Lam On Storytelling And PR Co-host Michelle Lam takes over the program to explore why public relations still matters for beverage brands in the age of artificial intelligence. She frames her segment around the idea that facts inform but stories inspire, arguing that consumers rarely remember a product's technical features but do remember the founder who overcame obstacles, the chef preserving family traditions through food, or the distiller honoring generations of craftsmanship. Lam explains that public relations works by transforming plain information into stories audiences want to remember and share, and that emotional ...
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    15 min
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