Summary: <p>SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:</p> <ul> <li>James talks about their approach to producing malt and the UK’s ideal climate for barley.</li> <li>The tendency of American breweries to use different malts at the cost of defining their brand.</li> <li>James reveals his favorite part about doing business with American brewers.</li> <li>What John did to land the job as head brewer at The Vermont Pub & Brewery in 1995.</li> <li>The particular characteristics of Fawcett’s Pearl malt that makes it John’s obvious favorite.</li> <li>The different experiences of drinking the same number of beers in the US versus the UK.</li> <li>The guests consider whether it is possible to make a terrible beer from the best ingredients</li> </ul>
