Still Talking

</p> <p>Recorded during the industry shutdown, we dive into the ever-struggling spirits world with our signature blend of grim reality and far-too-optimistic chatter. From why sour moods are the new normal to the weird optimism that refuses to die, the crew tries to pull useful insights out of this years shutdown chaos — kinda. Expect a bit of useful info, a lot of complaining, and the usual detours into who’s surviving, who isn’t, and why we’re all still talking about it anyway.</p>

<p>We’re joined by Alan Greene and Phil Morgan from Haskell to talk all things process engineering. From the promise and limits of heat pumps in distilling to the realities of industrial automation, this episode is packed with technical insight, humidity-induced suffering, and more than one questionable fashion choice.<br />Expect a sweaty dive into sustainable system design, why your fermenter hates you, and how legacy infrastructure can make or break your operation. Plus: Alan’s shirt is still haunting our dreams.</p>

<p>We attempt, and fail, to get Chris Swonger to use more vulgar language on air. Unfortunately, his professionalism wins out. Luckily we have a great conversation on the state of tariffs related to the spirits industry, DTC, and other what the future holds. </p>

<p>Johnny proves he does manual labor, Sam gives a brutal opinion on distilling conferences, we learn about Southern Distilling Company, and Pete mocks Brian&#8217;s befeathered studio. </p>

<p>Johnny, Colton, and Brian catch up after convention season and discuss how ACSA, Beam Institute, and DISCUS held up this year. We also BS about cooperages, microbial science, and the Heritage Grain Project. </p>