{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F55aee75b-55aee75b","width":444,"version":"1.0","type":"rich","title":"Episode 374: Sour Beer and Cheese in Denver. Yes to All of the Above!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/16c5aeeb-5f23-4e34-b1d1-53cbcbdce451/1553621463artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/16c5aeeb-5f23-4e34-b1d1-53cbcbdce451\" height=\"200\" width=\"100%\" title=\"Episode 374: Sour Beer and Cheese in Denver. Yes to All of the Above!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"We caught up with Rachel Smith, General Manager at Goed Zuur, in the midst of a cheese-inspired road trip. Two years after opening Denver's first sour beer tap room, Goed Zuur is en route to pick up their first cheesemaker collaboration: Acid Wash, made by Parish Hill (washed with––you guessed it: sour beer!). Elena and Rachel chat about this first cheese collaboration project, the joys of growing a passion-fueled business and the excitement it all entails."}