CRAFTED

Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberSennza FinneWhat is Amaro?RecipesTOPICS & TIMES:What Is Amaro / Sennza Finne Amaro Line (3:43)Why Produce Amaro? (7:11)Origins of Sennza Finne (19:58)Seasonality (22:03)Amaro for Cocktails (29:27)The Naming Process (36:17)Production Methods (47:40)Bottle Design (55:40)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastBlister Newsletter Link:Blister Newsletter

Jonathan talks knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberMad FritzMad Fritz CoffeeDavid Arthur VineyardsWinemakers ReviewTOPICS & TIMES:Skis? (3:53)Getting into Knifemaking (9:37)Is there a more conventional path? (16:29)Current State of Bladesmithing (17:43)The Acre ‘Collective’ (23:23)Knife Maintenance (27:11)Metallurgy (30:07)Carbon Steel (32:52)Materials (36:00)Acre Macrum Knife vs ‘Signature’ Knives  (43:08)Hand-Forged vs Machine-Made (46:52)Styles: Japanese vs Western Knives (53:44)Acre vs ‘Big Box Store’ Knives (56:21)Acre vs Other High-Performance Makers (1:00:54)Sharpening (1:05:21)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you’ll see why maybe we should.Because fermentation isn’t merely a chemical process, it’s the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it’s the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberMad FritzMad Fritz CoffeeDavid Arthur VineyardsWinemakers ReviewTOPICS & TIMES:What’s in Nile’s Glass? (2:32)Nile’s Winemaking Background (5:04)Why Study Fermentation? (11:20)What is Fermentation? (16:49)How Theory Impacts Reality (31:34)Reevaluation of All Values (36:50)Aging (46:41)Aging Coffee (56:38)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Craft N/A Cocktails are on the rise, but there is still much that needs to change in this space — fundamental things like what we should and shouldn’t be calling this whole category, and why that matters. Today, Jonathan Ellsworth discusses these things with our CRAFTED co-host and professional mixologist Eli Brown, who sees the real-world importance of these things every day. You’ll hear about the project Eli’s working on to create change, and you’ll learn why one of the fastest-growing whiskey companies in the world, Uncle Nearest, is so interested in the N/A space.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberRaise the Bar programCRAFTED ep 66: Eli w/ Bar 5TOPICS & TIMES:Eli’s ‘Raise The Bar’ Project (1:46)Zebra Striping & Other Consumer Behavior (7:51)Current Stats in N/A (12:09)Defining a Category By What it Isn't (16:24)Ice Cream Analogy (21:05)Inclusivity (36:37)More on Conventions & Terminology (40:03)Cocktail Creation (45:42)Uncle Nearest & Historical N/A Ties (49:51) SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Madness. That’s what you call it when a former sponsored skateboarder gets a Ph.D. in fermentation, then starts brewing super-premium beer in Napa Valley. In this conversation, Eli Brown talks with Nile Zacherle, the founder & master brewer of Mad Fritz.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberMad Fritz BrewingMad Fritz MembershipWinemaker’s Review (Nile’s Podcast)TOPICS & TIMES:Origins of Mad Fritz (5:31)Nile’s Background (10:08)Hawaiian Beer: Culture & Challenges (16:07)Skateboarding (25:08)Winemaking (27:27)Transition Back to Brewing (35:34)Diving into Mad Fritz (42:00)Jupiter & Camel (44:41)Brewing System (47:13)Barrel Aging (1:03:32)Where to Find the Beer (1:11:09)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Steve Matthiasson is one of the most respected winemakers in Napa Valley, and together with his wife Jill, they make wines under the label of Matthiasson Wines that buck some of the most fashionable trends in Napa wine. Steve is also a passionate mountain biker and snowboarder, a teacher, and a wine consultant; today, we dive into all of these aspects.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Sherry (1:58)Orange Wine & White Grapes (4:17)Tannins (15:53)Complexity & Punk Rock (22:28)Principles of Matthiasson Wines (29:47)Trademark Wine & Proof of Concept for Wine World (39:55)Alcohol Content in Wine (46:23)Why Steve Got a New Bike (50:36)Small Wine Producer, Large Wine Programs (56:18)Natural Wines (58:54)Being an Outlier in Napa? (1:04:42)Wine Consulting & Sustainability (1:09:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Brandy doesn’t get the love that it deserves, especially given that it was America’s founding spirit, and no category has a bigger folk hero tied to it (Johnny Appleseed, anyone?). At its core, it’s distilled fruit—wine’s fiery cousin—born from orchards and alchemy, and few do it better than Clear Creek Distillery.In this episode, we dig into what brandy really is, why it nearly vanished from American drinking culture, and how Clear Creek is helping it make a long-overdue comeback. We also cover pears, patience, and how to make brandy that doesn’t just sip smooth, it sings.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberClear Creek DistilleryTOPICS & TIMES:What is Brandy? (3:26)Johnny Appleseed (8:58)History of Clear Creek (9:55)Everett’s Background (14:31)The USA & Brandy (17:47)Rise & Fall of Popularity (24:29)Why Distillers Like Brandy (30:25)Provenance of Brandy (34:15)Distillation Process (38:20)Fir Brandy (45:17) Checking the Stills & Types of Pears (54:50)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli’s long-running rice curse.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES: Bike Season (1:11)Why Paella? (3:26)What is Paella? (7:40)The Process (10:20)Best Potential Flavor Combinations (16:15)The Fernet and Saffron Diatribe (24:35)Potential Beverage Pairings (34:10)Paella Mixing and Pan Bottom (41:31)Serving (43:13)Paella Rules (46:02)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Today Jonathan talks about books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing — and our guest is the perfect person to talk about it all. Arvin Ram is a writer, an avid reader, and the co-owner (along with his wife Danica) of the independent bookstore, Townie Books. Arvin is also the director of the Mountain Words Festival here in Crested Butte, and we also discuss the mix of mountain culture and book culture.RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:News: Mountain Words Festival (00:47)We Finally Get Arvin to Blister HQ (2:10)Arvin's Background (3:50)Running an Independent Bookstore Today (7:06)Arvin’s Path to Opening a Bookstore (18:40)Coffee, Tea, & Bookstores (26:55)The War for Our Minds (32:55)Fiction vs Nonfiction Sales Today? (40:11)Favorite Authors? (41:44)Arvin’s Own Writing (50:52)Mountain Words Festival (58:42)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast