Mark Wilson, brewmaster of Abita Brewing, joins at the 1-minute mark.

• What would you be doing if you weren’t working as a brewer?
• How long have you been at Abita?
• How did you become brewmaster?
• What’s the story of how Abita was founded?
• What’s it like working for one of the larger independent breweries these days?
• What’s one of the biggest changes you’ve seen in the industry in your time?
• How difficult is to keep a variety of beers, but still make quality products?
• You all seem to have an interesting philosophy, why do you all do more lagers/pilsners than IPAs?
• How are you able to use those unique flavors from Louisiana and the region?
• How does your location drive the ingredients?
• How did the Harvest Series come about and what’s it like to work on those beers?
• What’s the new flagship beer that was released?
• It’s not just beer, but you all do soda and hard seltzer too?
• What’s next for Abita?

Jake Sulek, beverage director at West Main Crafting Co in Lexington, Ky., joins at the 22-minute mark.

• What does a beverage director do at a cocktail bar?
• How did you get into the beverage industry?
• Do you ever look back and wonder what if?
• What’s it like doing James Beard-type events?
• Have you always enjoyed making cocktails?
• At West Main Crafting, what is your philosophy for cocktails?
• Do you design and consult on the side?
• How has this year been different for the bar?
• What are some tips you can give folks for making cocktails at home?
• What are a few hotter cocktails worth a try?
• What are a some good ideas with eggnog? 
• Any cocktails with throwing in an egg?
• How easier are these to pull off at home?
• What are some fun cocktails on the sparkling side?
• What is a large batch cocktail folks can try?
• Are there anything people should avoid during the holidays?
• Is there a good addition to have at the home bar?
• Anything people should remember for the holidays and holiday cocktails?