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This week Matt and Jon dive into home cooking, having a chat about their go-to at-home meals. What do they reach for when they need a quick pantry meal? What do they go for when they can plan an elaborate day-0ff meal?

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This week: the state of craft cocktails. We have special guest David Curiel, New York Sales Manger for Oliver McCrum Wine and Spirits. David started out in the industry bartending at some pioneering craft cocktail bars in San Francisco before moving to the sales and distribution side of the business, making him a great person to help us take the temperature of the craft cocktail movement. Where did it start, where is it now, and where do we see it going? What's changed in recent years? What are consumers looking for in a cocktail bar in 2026?

Email your thoughts, questions and ideas to fullyfermentedpod@gmail.com

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On this week's Fully Fermented pod, Matt and Jon run through setting up a beverage program at a bar or restaurant. What are the different models, considerations and potential pitfalls? How do you balance giving people something familiar while still offering something unique?

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More info on Canter Inn at https://www.canterinn.com/

More info on King Coil Spirits at https://kingcoilspirits.com/

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In the first full episode of the Fully Fermented Podcast hosts Jon Nodler and Matt Lange give a quick introduction to themselves and the pod, discuss the best things they ate and drank over the summer of 2026, and do a rapid fire 5 questions. What's Jon's order at a Wisconsin Supper Club? How does Matt like his IPAs? Angostura shot or milk tube side pull? You'll have to listen in to find out.

Email your thoughts, questions and ideas to fullyfermentedpod@gmail.com