{"id":3380,"date":"2019-04-29T10:09:34","date_gmt":"2019-04-29T10:09:34","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=3380"},"modified":"2019-04-29T10:09:34","modified_gmt":"2019-04-29T10:09:34","slug":"brooklyns-brewerys-oldrottning-och-certifierade-cicerone-pa-sverigebesok","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/brooklyns-brewerys-oldrottning-och-certifierade-cicerone-pa-sverigebesok\/","title":{"rendered":"Brooklyns Brewery&#8217;s \u00d6ldrottning och Certifierade Cicerone p\u00e5 Sverigebes\u00f6k"},"content":{"rendered":"<p>Inf\u00f6r \u00f6l och whisky-m\u00e4ssan som gick av stapeln f\u00f6r n\u00e5gra veckor sedan i G\u00f6teborg gjordes en intervju med en av de mest inflytelserika och kunniga m\u00e4nniskorna inom \u00f6l scenen idag.<br \/>\nPersonen i fr\u00e5ga heter Gabe Barry men hon \u00e4r kanske mest k\u00e4nd som Miss Gabe, (som hon \u00e4ven heter p\u00e5 Instagram) Till vardags jobbar hon som communityansvarig p\u00e5 Brooklyn Brewery och hon \u00e4r en certifierad Cicerone, (vad det nu \u00e4r?).<\/p>\n<p>I intervjun som gjordes av Djungeltrumman.se ber\u00e4ttar hon om vad hon tycker om Sverige, j\u00e4mst\u00e4lldhet och varifr\u00e5n \u00f6l intresset kommer.\u00a0L\u00e4nk till intervjun finns <a href=\"http:\/\/djungeltrumman.se\/gabe-barry-en-av-varldens-framsta-olkannare-ar-i-stan\/\">h\u00e4r<\/a>, h\u00e5ll till godo!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inf\u00f6r \u00f6l och whisky-m\u00e4ssan som gick av stapeln f\u00f6r n\u00e5gra veckor sedan i G\u00f6teborg gjordes en intervju med en av de mest inflytelserika och kunniga m\u00e4nniskorna inom \u00f6l scenen idag. Personen i fr\u00e5ga heter Gabe Barry men hon \u00e4r kanske mest k\u00e4nd som Miss Gabe, (som hon \u00e4ven heter p\u00e5 Instagram) Till vardags jobbar hon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3381,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3380"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3380\/revisions"}],"predecessor-version":[{"id":3382,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3380\/revisions\/3382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3381"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}