Episodes

It's liquid, it's brown, it doesn't burn? Well it kinda does.... In this episode of Tipple Theory September and Sean talk about NA Whiskey, probably the hardest of the NA spirits to reproduce. Since the growing trend towards sobriety or at least drinking less in the U.S. continues. We are going to cover when NA whiskies started to be produced and what you can expect from them.

September and Sean's quest through the realm of non-alcoholic drinks continues! This time we explore non-alcoholic gin! Yes! It exists, and it ranges from gross to pretty darn good. This category of beverage is celebrating its 10th year in existence, so it's really new!

From temperance drinks, to mocktails, to non-alcoholic cocktails September and Sean will discuss how we got to the modern spiritless cocktail movement and how you can up your game when making drinks for yourself or guests that are abstaining from alcohol.

Welcome to the NA cocktail episode. September and Sean will talk about where the non-alcoholic cocktail culture originated, the recent renaissance of fancy drinks sans booze, AND where we're going with this new style of premixed drink, cocktail, thingy. We hope you enjoy the episode and maybe even find a new way to relax during the week and still get to work feeling chipper.

We're gonna talk about Welche's, Carl Jung, and CocaCola! NA Wine is has been going hard for a minute, except not, because it's non-alcoholic. Truly, as an older beverage, people have been attempting to make it as tasty but less headache inducing for a long time. September and Sean are going to talk about how we got into this modern age of having a plethora of NA wines to choose from. We'll even try some ourselves.

We've come a long way in the process of making non-alcoholic beer. From the origins of just boiling it off, industry now has several methods of de-alcoholizing beer or brewing it to achieve a low alcohol content. The result? A frosty beverage suitable for a dry day or lifestyle. Watch us try some non-alcoholic beers in real time and let us know some of your favorites.

Welcome to the first episode of Season 3 the season of "NA" or Non-alcoholic beverages. In this episode we're going to talk about the rising popularity of Non-alcoholic beverages and how we made our own riff on a standard Savanah, GA cocktail. Then we made it NA as well! We should be releasing episodes every other Monday at noon mst. Be sure to stop by tippletheory.com and join in on Patreon and Discord.

This is it! Our 4th mini-sode on malort. In this episode we try garlic malort and the classic; Jepson's! Truly this has been a journey. One you shouldn't go on and few would recommend, but you're here. So enjoy the schadenfreude and cheers!

Part 3 of our 4 part series to ruin our pallets forever. That's right! It's time for more of Sean's homemade flavored Malort! In this episode we try cinnamon and Lemon/lime malorts. It's....content. Truly it is odd how wormwood interacts with other ingredients, still, this stuff is bitter. Cinnamon is clearly the winner, but give it a listen and you'll be able to hear our pain. Cheers!

Malort, the stuff open mouth breathing night terrors are made of. We're back for a 2nd round of tasting Sean's homemade flavored malort, because that's good content! In this taste test September and Sean will try the Pittsburgh (ketchup) and Szechuan flavors. One is good and the other would be generally described as sub-optimal. We'll let you decide!

We're doing a series of inter-season episodes all on tasting some homemade Malort. Yes, that's right, that Chicago staple that some how can't be put down (figuratively and literally). Sean has been making malort for almost 10 years now and we're starting out this little series of tastings with his version or the "original" style and a mint malort. It's bitter, it lingers, and there's more where that came from (le sigh). Taste along with us if you dare.

Sean and September are wrapping up their season of whiskey with the progenitor of whiskey in the US, Moonshine! It had humble beginnings coming over with Irish and Scottish immigrants Moonshine was used like a currency in some parts and functioned as more than a way to get a bit tipsy. Like most things, as soon as it gets popular, then the government wants to tax it. That's what happened to Moonshine, and it's had a tenuous relationship with the law ever since (1781). Despite its dubious existen...

This episode Sean and September dove down under to talk about Australian whiskey. The prominence of Australian whiskey has been hard won. A variable climate combined with frequent shifts in distilling laws made the industry very slow to grow. But the did it! Now the world is better for it. Grab a beverage and join us. Cheers!

Welcome to another non-episode! Un-episodic things happened this last week. Sean went to Mexico and brought back some Pulque, Mezcal, and Tequila! Taste along and learn about the phases of drink that agave goes through to become a party drink you'll love forgetting to remember. Remember, this is not an episode.

A bold new area for whiskey creation lies ahead of you. Lebanon! Where distillation have been happening since about the beginning, but making whiskey is relatively new. So new, that there is little in the way of documentation. Even brand websites don't tout their prowess the same way other countries do. Maybe its the age of the industry, could also be the culture. Either way we're going to get comfy as Sean and September share what they've been able to dig up.

This week Sean and September take a look at whiskey from India. While the country may have started out making other distilled beverages, whiskey has hit the scene with some force. It's going in popularity with the local market, and their "craft" distillers are making single malt expressions that hold up extremely well in international markets. This was absolutely new for us, but it's delicious. Cheers!

In this episode Sean and September discuss distilling in China. Baijiu is the name for the most popular distilled spirit in China. It's somewhat akin to moonshine in the U.S. but with more refined production methods and appreciation in China. At the turn of the last century Baijiu was recognized at a festival abroad and since roughly 2020 China has been producing whiskey for export. The domestic Chinese whiskey market has a large and growing apatite for the whiskey and as such 48 distilleries ar...

Welcome to Tipple Theory, exploring the history and characteristics of Japanese whiskey. Sean and September will talk about how distilling and whiskey got to Japan, how it caught on and how the industry is doing today. They'll try out Shibui and try a cocktail made just for Japanese whiskies.

This is not an episode, we took a little Memorial Day break this week. So there is not episode. IF you want to hear Sean talk about Fassionola syrup (and mispronounce it), then go ahead and listen. Sean also tries Bluemoon's NA Belgian white beer, for those just a little curious about that. Cheers!

Welcome to our Blended Whiskey episode! In this episode Sean and September will talk about how blending whiskies came to be, why people still do it, who does it and some brands that do it well (and don't). Be sure to check out our patreon for extended video recordings and the show's cocktail bible.

Let's talk about rye, the grain and the spirit. It is both spicy and sweet, and the base for its name sake whiskey as well as an additive to other spirits. Join September, Ty, and Sean on this rye exploration.

On this episode Sean travels solo in his sound booth to our neighbors to the north to explore their whiskey heritage and where we get some commonalities and differences. We'll look at how distilling came to Canada, and how our whiskey industries have been connected for a good long while.

It's time for Scotch! Episode 3 of our season of whisky takes us to one of the granddaddies of the style. Sean and Ty talk about how whiskey got to Scotland, its regions, and how it has evolved technically and legally over the years.

In this episode Sean, Ty, and September talk about Irish Whiskey; one of the 2 progenitors of modern whiskey (can you guess the other?) We talk about the origins of Irish whiskey and how distilling got to Ireland (when, is a bit fuzzy). We talk about how distillers in Ireland almost died out and some great ways to enjoy Irish whiskey.