Latest / The Radio From Hell Show - Best Of / Have Another Drink With Jimmy From June 13th, 2025

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Have Another Drink With Jimmy From June 13th, 2025 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Fields in the field, all right, field town, under the weather.
• 0:09
  Speaker 2: The field.
• 0:10
  Speaker 3: Well here he is, the all knowing Ogre of the
• 0:13
  Speaker 3: Wine Academy of Utah.
• 0:14
  Speaker 4: It's not an ogre, you know, it's just it's just
• 0:20
  Speaker 4: a it's just a you know, it's just a title.
• 0:23
  Speaker 3: It doesn't mean he has to do that.
• 0:25
  Speaker 4: Almost not a more jovial person.
• 0:29
  Speaker 3: The all knowing and happy Ogre of the Wine Academy
• 0:32
  Speaker 3: of Utah. Jimmy Santangelo, Jimmy the Wine Guy, Wine Academy
• 0:36
  Speaker 3: of Utah dot com. This is Fisher Beer, my local beer. Yeah.
• 0:41
  Speaker 3: I remember as a kid, Fisher Beer was in the
• 0:44
  Speaker 3: stores all the time, and then it in cans and bottles,
• 0:49
  Speaker 3: and then it disappeared. They stopped doing it.
• 0:52
  Speaker 1: Yeah, well it took a grandson to come back in
• 0:55
  Speaker 1: a group of guys.
• 0:56
  Speaker 2: Fisher Brewery.
• 0:58
  Speaker 1: Have you been to their location? Yes, Oh my god,
• 1:01
  Speaker 1: it's fantastic. They expanded. They've got a whole new build
• 1:04
  Speaker 1: out upstairs, patio, great view, delicious beers on tap as
• 1:10
  Speaker 1: well as in can and I had an opportunity to
• 1:12
  Speaker 1: meet with old friend of mine, Stephen Brown. I was
• 1:16
  Speaker 1: at lunch the other day with Shanne Nevis, who is
• 1:19
  Speaker 1: over with waterwitch. And so you know, here we are
• 1:22
  Speaker 1: three guys, old timers having lunch, breaking bread, having a
• 1:26
  Speaker 1: little beer, and I tasted through some of the Fisher beers.
• 1:30
  Speaker 1: I'm like, oh my god, I gotta bring this into
• 1:32
  Speaker 1: the studio.
• 1:33
  Speaker 3: I'm looking at the date that they closed. Fisher Brewery closed.
• 1:37
  Speaker 3: So they were founded by Albert Fisher, German immigrant. Fisher
• 1:41
  Speaker 3: Brewing was one of the earliest and largest breweries in Utah.
• 1:45
  Speaker 3: It was very big in the late eighteen hundreds along
• 1:49
  Speaker 3: the bank of the near second South and twelve hundred West.
• 1:54
  Speaker 3: Fisher survived Prohibition and during a wave of brewing consolidation
• 1:58
  Speaker 3: in the nineteen fifties, they were purchased by a larger
• 2:01
  Speaker 3: brewery and then they closed. And when they closed, I
• 2:06
  Speaker 3: was a teenager. So I do remember Fisher beer very
• 2:10
  Speaker 3: distinctly in the grocery stores, if.
• 2:12
  Speaker 2: Verry call correctly.
• 2:13
  Speaker 1: They produced rivaled cores out of Boulder, Colorado. You know,
• 2:19
  Speaker 1: they're that prominent in the mid Mountain West. Here today
• 2:23
  Speaker 1: we're featuring two beers for it. And what I like
• 2:26
  Speaker 1: about this is this is their hazification. And then what's
• 2:29
  Speaker 1: in your glass right now is the Fisher Double IPA.
• 2:33
  Speaker 2: That's why I like this. I like it really is delicious.
• 2:38
  Speaker 1: Eight point seven percent alcohol BI volume eight large cant
• 2:42
  Speaker 1: sixteen ounce. And what you have here is the two
• 2:45
  Speaker 1: beers were featuring and I'll put them up on the
• 2:47
  Speaker 1: camera if they want to show it. These are the
• 2:50
  Speaker 1: first two beers the high point heavy beer that's available
• 2:54
  Speaker 1: in the state stores. So they have the five point
• 2:57
  Speaker 1: zeros in some grocers, they've got some delicious uh, they've
• 3:02
  Speaker 1: got the surveysa lemonade stand sour. These are the five
• 3:07
  Speaker 1: point oh can beers that are.
• 3:10
  Speaker 2: Sour. Yeah, that one's dangerous. That's so delicious, really, just
• 3:14
  Speaker 2: so on point.
• 3:15
  Speaker 1: I had an opportunity to taste with Colby the Brewer,
• 3:19
  Speaker 1: and this double I p A is just such a
• 3:21
  Speaker 1: nice clean style IPA that happiness really comes out the bitterness.
• 3:26
  Speaker 1: It's just really it's more of what they refer to
• 3:29
  Speaker 1: as a West Coast i PA. So it's got this
• 3:32
  Speaker 1: nice clean, snappy, dry finish, none of that off dry
• 3:36
  Speaker 1: thing that kind of makes it more approachable for many people.
• 3:40
  Speaker 2: This is in a.
• 3:41
  Speaker 1: Classic style based on some of the original I p
• 3:44
  Speaker 1: as in the country.
• 3:45
  Speaker 3: Gina quickly, what does ip A stand for?
• 3:47
  Speaker 2: India pale ale very good.
• 3:50
  Speaker 4: Now be so the reason, that's the reason, Jimmy tell
• 3:53
  Speaker 4: me if I'm right, Yeah, No, it's a higher alcohol
• 3:56
  Speaker 4: point because it traveled better from that's right.
• 3:59
  Speaker 3: Yeah.
• 4:00
  Speaker 1: They added the extra hops to maintain the flavor of
• 4:03
  Speaker 1: that bitterness, but also they the alcohol to help offset
• 4:08
  Speaker 1: it for the preservation and distribution.
• 4:10
  Speaker 3: Now to say, to tell the truth, I'm not a
• 4:13
  Speaker 3: big I p a guy either. I don't. I don't
• 4:15
  Speaker 3: like the well you're not a guy at all. Well,
• 4:19
  Speaker 3: I don't like the I don't like the bitterness so much.
• 4:23
  Speaker 3: I'll usually go for a logger or something like that.
• 4:25
  Speaker 3: But I have to say, drinking this when it's not
• 4:29
  Speaker 3: too cold, this is kind of in a in a
• 4:32
  Speaker 3: more British style of drinking. It it's it's it's not
• 4:35
  Speaker 3: in the cooler all night.
• 4:36
  Speaker 1: But I hear what you're saying. My ice didn't melt.
• 4:38
  Speaker 1: Let me show you this hasification. If you I don't
• 4:42
  Speaker 1: know if you drank your I did not drink.
• 4:45
  Speaker 2: I will admit it completely. So this hazification is another style.
• 4:51
  Speaker 1: But it's a is it like a hafe of iison
• 4:54
  Speaker 1: or it's no, it's more of a hazy I p
• 4:57
  Speaker 1: a and even if you want to, oh, I see
• 4:59
  Speaker 1: you and this is a cloudy now I love this. Now,
• 5:04
  Speaker 1: really get your nose in there. Even give it a swirl.
• 5:07
  Speaker 1: You're gonna get a nice here. Let me get it,
• 5:10
  Speaker 1: never swirled beer. I just wants you to get that
• 5:13
  Speaker 1: in there. You get this beautiful sort of orchard fruit.
• 5:17
  Speaker 1: I was gonna say it's fresh.
• 5:18
  Speaker 3: I think that even though it's a it's got some bitterness.
• 5:22
  Speaker 1: It's got this. Uh, put it to the palate. I
• 5:27
  Speaker 1: love the mouthfeel on this. I love how creamy and
• 5:31
  Speaker 1: roundness is on the pallet. For me, it really pushes
• 5:34
  Speaker 1: through this like peachy orchard fruit kind of thing. And
• 5:38
  Speaker 1: it's even a little touch of coconut coconut sliver in there.
• 5:44
  Speaker 1: And uh yeah, power through, power through. So I think
• 5:48
  Speaker 1: this is amazing that.
• 5:50
  Speaker 3: Uh. Four guys including Tom Fisher Remedy, the great great
• 5:55
  Speaker 3: grandson of Albert Fisher, resurrected Fisher Beer February twenty eight,
• 6:00
  Speaker 3: twenty seventeen. Well done. They've been doing doing well with it.
• 6:04
  Speaker 2: Uh.
• 6:05
  Speaker 3: And it's a it's really a nice place to stop in.
• 6:07
  Speaker 3: They have food trucks there all the time.
• 6:09
  Speaker 2: Yep. And you've got a whole calendar and schedule of
• 6:11
  Speaker 2: the food trucks.
• 6:12
  Speaker 1: They have a brand new built out space off to
• 6:15
  Speaker 1: the side for private dining. It a couple of tap
• 6:19
  Speaker 1: rooms in there, just really nicely. And that whole area
• 6:23
  Speaker 1: down there is going to be revitalized. So it's and
• 6:27
  Speaker 1: it's a local place.
• 6:28
  Speaker 2: I love it.
• 6:28
  Speaker 1: There's always bikes out front of everyone's biking down, walking over,
• 6:31
  Speaker 1: you know, the parking. It's just really neat to see
• 6:35
  Speaker 1: a group of local fellas, good friends, establishing this business.
• 6:40
  Speaker 1: And I couldn't be prouder to be able to, you know,
• 6:44
  Speaker 1: crack a can with you this morning.
• 6:46
  Speaker 3: All Right, we need to take a break here, but
• 6:47
  Speaker 3: Jimmy's gonna stick around for another segment. Excuse me, He's
• 6:52
  Speaker 3: going to answer your question. Have any questions?
• 6:54
  Speaker 4: Top bill off there he needs it.
• 6:57
  Speaker 3: Eight seven seven six two nine the number you can
• 7:01
  Speaker 3: ask Jimmy questions about beer or wine, or restaurants or
• 7:05
  Speaker 3: food trucks or etiquette. I mean, he doesn't seem like
• 7:09
  Speaker 3: the most kind of refined sort of person, but he
• 7:11
  Speaker 3: can be if need be. He knows all the etiquette
• 7:14
  Speaker 3: etiquette at a food truck. Yeah, Jimmy Santangelo is here
• 7:28
  Speaker 3: with us. He's the head cook and bottle washer of
• 7:31
  Speaker 3: the Wine Academy of Utah. Wine Academy of Utah dot com.
• 7:35
  Speaker 3: We do have a phone question online. One.
• 7:38
  Speaker 2: Let's go to Dustin.
• 7:39
  Speaker 3: Hi, Dustin, how are you today? Oh, Dustin US? Are
• 7:45
  Speaker 3: you there? Hello? Hi Dustin? Dustin. Dustin cannot her own Yeah,
• 7:51
  Speaker 3: I can hear you, guys. I'm sorry, Okay, Dustin. What's
• 7:54
  Speaker 3: your question for Jimmy?
• 7:57
  Speaker 1: So, I'm going on a cruise and I can take
• 7:59
  Speaker 1: seven hundred and fifty's bottle of wine with me.
• 8:02
  Speaker 3: But I'm not a dry wine drinker.
• 8:04
  Speaker 2: I like the dessert sweet wines.
• 8:06
  Speaker 3: What do you recommend?
• 8:07
  Speaker 2: Oh, that's a great question.
• 8:09
  Speaker 1: So you can bring so a classic dessert wine or
• 8:12
  Speaker 1: ports your sow turns your late harvest reeslings. When you
• 8:17
  Speaker 1: said seven hundred and fifty mil. Usually those coming a
• 8:20
  Speaker 1: little smaller, like a half bottle size.
• 8:22
  Speaker 2: So it sounds like you can bring a bunch. So
• 8:26
  Speaker 2: I love a nice tawny port.
• 8:29
  Speaker 1: Those come across a little bit more like a caramel
• 8:32
  Speaker 1: and toffee. Those are delicious throughout the entire day. Also,
• 8:37
  Speaker 1: if you're a sweet wine guy, I find that your
• 8:42
  Speaker 1: bitter liqueurs your vermoots you might like. So there's a
• 8:47
  Speaker 1: verna sweet Italian vermooth at the store that comes in
• 8:52
  Speaker 1: nice large bottle and.
• 8:53
  Speaker 2: Oh man that on the rocks. Maybe hit it with
• 8:55
  Speaker 2: a little soda water.
• 8:57
  Speaker 1: Now you're having these nice spritzers throughout the day, is
• 9:00
  Speaker 1: as well that are off dry.
• 9:02
  Speaker 3: So I think it's odd that you take wine on
• 9:05
  Speaker 3: a cruise, isn't the isn't the whole point of the cruise.
• 9:08
  Speaker 2: To Can you bring it back with you? Or you
• 9:10
  Speaker 2: can bring booze with you?
• 9:13
  Speaker 1: I can bring bruises with me.
• 9:15
  Speaker 2: Nice look at you you're living over here.
• 9:18
  Speaker 3: Yeah, that's kinds of booze on a cruise ship, don't they.
• 9:21
  Speaker 3: I don't know, but whatever.
• 9:23
  Speaker 4: Maybe you want to bring you what you want, bring
• 9:27
  Speaker 4: what you want there.
• 9:28
  Speaker 1: That's it doesn't have fun. Let us know how it
• 9:30
  Speaker 1: works out. Well, thank you, you're welcome, mister Santangelo. I
• 9:35
  Speaker 1: had this story for you here, Jimmy, if nothing else
• 9:39
  Speaker 1: inveterate prankster Max Frost, who's antics of Grace to this
• 9:43
  Speaker 1: website time and time again, is making realinnovations in the
• 9:46
  Speaker 1: culinary field. He started out cooking with real actual lava.
• 9:52
  Speaker 3: Lava, using it as the heat source. Then he moved
• 9:55
  Speaker 3: on to lightning, and now he's evidently setting his sights
• 9:58
  Speaker 3: on the world of wine. Mister Froush has enlisted the
• 10:01
  Speaker 3: assistance of a real former UK prisoner to perfect his
• 10:04
  Speaker 3: prison wine recipe.
• 10:06
  Speaker 2: This sounds horrible.
• 10:08
  Speaker 3: Not luckily he's not actually brewing it in an atual toilet.
• 10:12
  Speaker 3: That's good, but it is the same principle. They're doing
• 10:16
  Speaker 3: it in a cooler, and after the batch was done,
• 10:19
  Speaker 3: the only thing left to do is work work the
• 10:21
  Speaker 3: prison wine into a snazzy wine tasting And everybody said, wow,
• 10:26
  Speaker 3: this is terrible.
• 10:28
  Speaker 4: You know you don't have to do that if you're
• 10:31
  Speaker 4: not in prison.
• 10:32
  Speaker 2: The Notes of Porcelain.
• 10:33
  Speaker 3: We have a text question, Jimmy, what's your favorite wine
• 10:36
  Speaker 3: and cheese pairing?
• 10:38
  Speaker 1: Oh?
• 10:38
  Speaker 2: That is a great christ There's a couple classic.
• 10:42
  Speaker 1: First, Cabernet savion sharp cheddar cheese. Second, you can do
• 10:47
  Speaker 1: Savion blanc white wine with Laura Chanelle goat cheese just
• 10:52
  Speaker 1: this nice, you know, flaky goat cheese. Third, absolute classic,
• 10:56
  Speaker 1: you wouldn't think of it, roguefort your blue cheese, crumbly
• 11:01
  Speaker 1: and port. We just talked about these opposite contradictions really
• 11:06
  Speaker 1: come together great.
• 11:08
  Speaker 4: I think we should probably touch on its Father's Day Sunday,
• 11:12
  Speaker 4: yea Father's Day gift booze gifts for dad.
• 11:16
  Speaker 1: Absolutely, go right down to the wine store if Dad
• 11:20
  Speaker 1: is a whiskey drinker or more spirits. I'm a big
• 11:24
  Speaker 1: local purchase guy. I like buying and drinking local. That
• 11:29
  Speaker 1: was funnier in my head. And Sugarhouse Distillery, they just
• 11:35
  Speaker 1: have a brand new batch of their American single malt
• 11:38
  Speaker 1: age three year new label. Go right down to their
• 11:43
  Speaker 1: their their distillery, their package story.
• 11:45
  Speaker 2: You can buy it there if you go to the grocery.
• 11:47
  Speaker 1: If you go to the wine store, got some great
• 11:49
  Speaker 1: bottles of wine and get something though that he can
• 11:54
  Speaker 1: have right away, right get something and you don't have
• 11:56
  Speaker 1: to spend a ton of money. There's a lot of
• 11:58
  Speaker 1: great wines down there, so definitely to get a big
• 12:00
  Speaker 1: rich zinfidel. I'm sure you're gonna be grilling this weekend,
• 12:04
  Speaker 1: such as we're doing in my family, so do some
• 12:07
  Speaker 1: big rid zinfandel. Look for the high alcohol. It's gonna
• 12:11
  Speaker 1: go great with anything off the grill.
• 12:13
  Speaker 3: My family bought me for Father's Day to a piece
• 12:18
  Speaker 3: of meat to grill. It's a tomahawk steak that's bigger
• 12:21
  Speaker 3: than my head.
• 12:22
  Speaker 2: Nice.
• 12:22
  Speaker 1: Yeah, those are the best. Slow and low on that right,
• 12:25
  Speaker 1: you gotta grill it slow and low. That's a big
• 12:29
  Speaker 1: thick steak, almost like a roast. Yeah, you could do it.
• 12:32
  Speaker 1: Don't worry about the whole grill sear thing and everything else.
• 12:35
  Speaker 1: Now if you want, put it in a big pan,
• 12:37
  Speaker 1: some olive oil and salt, pepper and everything both sides,
• 12:42
  Speaker 1: give a nice crust and then grill slow. Yeah you can't.
• 12:47
  Speaker 2: Yeah, yeah.
• 12:50
  Speaker 1: I only ask for one thing for my family this
• 12:54
  Speaker 1: Father's Day, and that's for me. They gotta all sit
• 12:57
  Speaker 1: around the kitchen table and for me, will load the
• 13:00
  Speaker 1: dishwasher the way I want to without.
• 13:04
  Speaker 2: That's all I want. I just load the dishwasher.
• 13:07
  Speaker 3: Everybody, everybody has their own idea about it.
• 13:10
  Speaker 2: We're gonna be squirming in their seat, like.
• 13:14
  Speaker 3: Everybody all load the dishwasher, and my wife will come
• 13:18
  Speaker 3: behind me and rearrangeuff.
• 13:20
  Speaker 4: This is all wrong.
• 13:21
  Speaker 1: I do the same thing all I want. That's all
• 13:23
  Speaker 1: I want for Father's Day. Load the dishwasher. I'm a
• 13:26
  Speaker 1: very simple man.
• 13:28
  Speaker 3: I mean that's good. Now you're going you're going to
• 13:31
  Speaker 3: Scotland leaving Wednesday. Yeah, what what's on the agenda.
• 13:36
  Speaker 1: Oh my gosh, So I'm very fortunate. I'm going into
• 13:41
  Speaker 1: Dublin first in Ireland. How many people are tying in
• 13:45
  Speaker 1: to my partner Kim Dastrup who joins me with the
• 13:48
  Speaker 1: Whiskey Yoga Experience for nine days, eight nights. But she's
• 13:52
  Speaker 1: finishing hers in Ireland. I'm tying in with her for
• 13:56
  Speaker 1: a full day there. And they were both hopping on
• 13:59
  Speaker 1: a puddle jump to Edinburgh the following day. How many
• 14:03
  Speaker 1: people fourteen guests, thirteen people total, and it's we're in
• 14:08
  Speaker 1: Edinburgh for three days. They were going up through Saint
• 14:11
  Speaker 1: Andrew's birthplace of golf. We're gonna do a tour there?
• 14:13
  Speaker 3: Are you doing it?
• 14:14
  Speaker 2: On St Andrew's golf course? We are going to walk
• 14:18
  Speaker 2: through the first hall and there.
• 14:19
  Speaker 1: Once I got it, I gotta play a kitchen game, No, kidd,
• 14:25
  Speaker 1: I went on a student ambassador program.
• 14:27
  Speaker 3: So that cemetery that's there, do you ever go to that?
• 14:30
  Speaker 2: We do?
• 14:31
  Speaker 1: So we're going right up through Saint Andrew's birthplace of golf.
• 14:34
  Speaker 1: We get dropped off there, rotate through their walk up
• 14:37
  Speaker 1: the cemetery of the old churches, the university there and
• 14:43
  Speaker 1: then we have a big, beautiful lunch at the Tales End.
• 14:46
  Speaker 2: It's all I'm a big food and wine guy, and all.
• 14:49
  Speaker 1: Our meals are all decked out the sparkling wine, the red,
• 14:54
  Speaker 1: the white, you.
• 14:55
  Speaker 2: Know, depending on the time of day. It's it's a
• 14:57
  Speaker 2: lot of fun.
• 14:58
  Speaker 3: But it's so, what wine do you start with in
• 15:00
  Speaker 3: the morning?
• 15:01
  Speaker 2: Sparkling, sparkling morning.
• 15:03
  Speaker 3: He went right there.
• 15:04
  Speaker 2: He don't even hesitate.
• 15:05
  Speaker 3: Let's wake you up, you know, Jimmy Santangelo. He is
• 15:08
  Speaker 3: the all knowing and omnipotent ogre of the Wine Academy
• 15:12
  Speaker 3: of Utah. It's Wine Academy of Utah dot com. Uh,
• 15:16
  Speaker 3: you'll be checking in with us from Scotland.
• 15:18
  Speaker 1: Yeah, give you guys a call, all right, scold Ah's
• 15:21
  Speaker 1: launching lunch Ah.
• 15:23
  Speaker 2: Thank you to me.