Podcasts about brazen head

TRIP IDEAS:  Best one is the Black Cab Tour to Belfast!  Link to all: vi.me/3ULrcJoin Johnny Mac as he shares his favorite Irish experiences before leaving the Emerald Isle behind. Discover the emotional impact of Belfast's Black Cab tours exploring "The Troubles," the breathtaking beauty of Northern Ireland's Giant's Causeway, and Dublin's local gems beyond the typical tourist trail. Johnny reveals why The Brazen Head became his go-to pub, what it's like experiencing St. Patrick's Day in its homeland, and settles the age-old question: does Guinness really taste better in Ireland? (Spoiler: it does, but "Smitticks" might be the real revelation).Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app which seays UNINTERRUPTED LISTENING. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!  You also get 20+ other shows on the network ad-free!   

Unfortunately, the dopes in this recording are not aware of that yet.  They do present an MA Minute wherein a new official names Medicare Advantage denials as the top revenue priority at Orland Health! In the "Your Medicare Benefits 2024" we learn how Medicare covers "Counseling to Prevent Tobacco Use and Tobacco Caused Disease". Perks of being an insurance broker: Humana invitation to an afternoon of Pickleball and beer! Meanwhile, Randy is parked in the Brazen Head, a Dublin pub founded either in 1198, 1613 or 1754 according to a confused Perplexity AI. Next a run through the list of recent Medicare advantage rate filings makes the point that Medical inflation is still with us and still exerting upward pressure on insurance premiums. Finally, we hear some tips to protect against Medicare scams!   Contact me at: DBJ@MLMMailbag.com (Most severe critic: A+)                   Visit us on: BabyBoomer.ORG Inspired by: "MEDICARE FOR THE LAZY MAN 2025; Simplest & Easiest Guide Ever!" on Amazon.com. Return to leave a short customer review & help future readers. Official website: https://www.MedicareForTheLazyMan.com.

In this episode, Cahner and Delaney share their latest local adventures and discoveries in Omaha. Cahner shares her visit to Earl and Gray in Bennington, revealing the bittersweet news of their upcoming storefront closure. The duo dives into their experiences at the last home men's Creighton basketball game and the Omaha Performing Arts Broadway season reveal, highlighting upcoming shows like "The Notebook" and "Mrs. Doubtfire." They also discuss their ambitious Irish bar crawl, where Delaney visits ten bars in one day, and the charming atmosphere of Brazen Head.   Listeners can look forward to recommendations for clean eating spots like Rooted Table and The Grove, as well as insights into the vibrant local events happening this weekend, including the Midtown Pickle Party and the Castle Core Spectacular at Joslyn Castle. 02:15 - Breakfast at Hardy Coffee 04:30 - Earl and Gray Store Closing Announcement 07:20 - Secret Project Launch Date Revealed 10:00 - Creighton Basketball Game Experience 13:45 - Omaha Performing Arts Broadway Season Reveal 17:30 - Irish Bar Hopping Adventure 20:15 – A-Priori DJ Night & Community Building 23:40 - Shopping at Four Sisters 26:00 - Cafe Postale Work Session & Food Review 28:45 - Best Restaurants for Healthy Eating 31:30 - Untamed Kitchen Closure 34:10 - List of Local Small Businesses to Support (blog post linked below!) 36:20 - Upcoming Events in Omaha 80+ Small Businesses to Shop in Omaha: https://omahaplaces.com/shop-local-omaha/ Event Links: Midtown Pickle Party: https://omahaplaces.com/event/midtown-pickle-party/ Bands & Brews: https://omahaplaces.com/event/bands-brews/ Singer-songwriter Showcase at NOMA: https://omahaplaces.com/event/singer-songwriter-showcase-night/ Castlecore Spectacular at the Joslyn Castle: https://omahaplaces.com/event/castlecore-spectacular/ |Instagram | |TikTok| | Youtube | | Subscribe to our newsletter| |Visit our website| A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Check out other shows on the Hurrdat Media Network: https://hurrdatmedia.com/network/ Learn more about your ad choices. Visit megaphone.fm/adchoices

BLÚIRÍNÍ OSNÁDÚRTHA: An Brazen Head by Raidió na Life 106.4FM, www.raidionalife.ie

In Part 3, we meet Vesuvio bartender Joanna Lioce. Originally from Newport, RI, where her dad was a rock critic, the family moved to LA when he got a job with the Times down there. They landed in Orange County, in fact, a place Joanna left as soon as she could. In fact, the day after she graduated high school, Joanna went to Europe. While she was away, her dad got a job at the San Jose Mercury News and her mom, a pediatric nurse, worked as a public-health official in Berkeley. Joanna was in Europe shortly before Sept. 11, and though she had planned to stay overseas longer, the event made her wonder … but mom said “don't come home.” On a family trip to Ireland when Joanna was 8, she had decided that she wanted to be a bartender. Now it was 2002, and she dropped her bag at a hostel and got a bartending job at O'Shay's Merchant, a pub across the street from the Brazen Head in Dublin. She stayed in Dublin until Christmas, then returned to SoCal, where she had fronted a Riot Grrrrl band called Julia Warhola. But by now, several band members had started doing heroin, so she quit the band and moved to the Bay Area where her family was. Joanna first went to school in the Peralta System in the East Bay, then she got into SF State, where she eventually got her degree. She also finished college at Cambridge in England to study Shakespeare. While going to SF State, she moved to the Mission, specifically 18th and Linda near the Women's Building. She found the place through a Craigslist ad and ending up with six roommates, none of whom she knew previously. Her room set her back only $400, but she wasn't feeling it. From the Mission, Joanna moved to Lower Haight. And 13 years ago, she settled in to her place on Nob Hill, where she lives today. She had a job, hosting then bartending, at Stinking Rose in North Beach. She liked it all right, but when her boss gave credit for a makeover of the bar that she had done to a male co-worker, she knew she had to leave. She gave her two weeks' notice and went for a drink at Vesuvio. While there, a bartender she had befriended offered her the job. She was 21. It was 2003. She's been working at Vesuvio ever since. Photography by Michelle Kilfeather

Comprehensive history of AI episode w/ Max Foley (Reality Gamer) (Harmless AI / Anti-Yudkowski) Original release 8/28/23 the stupidity of E/ACC, RAND corporation 4.0, Van Neumann / Robert Oppenheimer, Game Theory, Corporate Surrealism, Andy Warhol: Cyborg, AI Alignment scam, Bayesian probability, Roger Bacon's Brazen Head,  “There is no natural religion”, #BRG, scientific realism, and more... Full episodes, research series, and more here

In this latest episode, the Unexpected duo, Professor James Daybell and Dr Sam Willis get all mechanised and programme the unexpected history of ROBOTS! Which is all about AI and the rise of ChatGPT, popular culture, science fiction and imagining good and bad machines (think C3PO, R2D2 and Metal Mickey). It's also all about the Brazen Head automaton and the late medieval polymath Roget Bacon, via Robert Greene's Elizabethan play, Friar Bacon and Friar Bungay (c.1590), as well as the Industrial Revolution, dancing bears and mechanical automata. Who knew! Hosted on Acast. See acast.com/privacy for more information.

Our Story In a departure from our usual format, our guest Christian Bolden tells a personal story of visiting Ireland for the first time as a graduate student. He describes his experience as an African American in Dublin in 2016, a moment when three events captured attention: the US presidential election, the killing of Alton Sterling, and the death of Muhammad Ali.  Christian's story echoes that of Frederick Douglass, the Black abolitionist, who traveled to Ireland on an extensive speaking tour when he was a young man in 1845. Douglass found kinship with Daniel O'Connell, “The Liberator” who devoted his life to the repeal of the Penal Laws that inhibited the rights of Irish Catholics for centuries. Our Guest  Hailing from New Orleans, Louisiana, Christian Bolden now resides in Washington D.C. due to the catastrophic events of Hurricane Katrina. Christian is an inaugural board member of the African-American Irish Diaspora Network (AAIDN) with a mission dedicated to fostering relationships between African Americans and Ireland through shared heritage and culture. You'll hear a lot more about the organization during our conversation.  The AAIDN is just one aspect of Christian's community-building work. He has also been part of the Steel Sharpens Steel Summit a panel discussion committed to the enlightenment and enrichment of the Urban African-American Male Teen. He organized the "Re-New Orleans" event which commemorated the 5-Year Hurricane Katrina Anniversary and raised funding and awareness for the Gulf Coast Oil Spill Relief effort. A former Professional Staff Member in the U.S. House of Representatives, Bolden is now Principal at The Bolden Group which offers IT, Program/Project Management, and DEI services.  Our Conversation The way we find kinship with historical and mythical figures.  Frederick Douglass visited Ireland with a hope that there would be a sympathy for the abolitionist cause because there were echoes in the persecution of Catholics in Ireland. It's incorrect and deeply problematic to equate the experience of the Irish immigrants with African people who were brought to America as slaves, and yet there's something to learn when we see that there are similarities in aspects of the history.   The power of curiosity in cross-cultural conversations.  How Christian became a AAIDN, whose mission is to connect Ireland and African American communities. 38% of African Americans have Irish ancestry. One of their main projects includes the creation of the https://www.aaidnet.org/frederickdouglassway (Frederick Douglass Way) in Dublin, Cork, and Belfast with professor Christine Kinealy.  Diversity is about as more than demographic - it's about diversity in experience and in ideas 2020 discovery by archaeologists and geneticists:https://www.irishtimes.com/news/ireland/irish-news/early-irish-people-were-dark-skinned-with-blue-eyes-documentary-1.4541124 ( the Irish of 10,000 years ago had black skin and blue eyes). More stories about Black people in northern Europe across history: Bonnie Greer's podcasthttps://amzn.to/3dZsCtg ( In Search of Black History) Connections across centuries and millennia For the record, the oldest pub in Dublin is the Brazen Head! Learn more about the AAIDN https://www.aaidnet.org/board (www.aaidnet.org/) and find them on https://www.instagram.com/aaidnet/ (Instagram @aaidnet ) Find Christian on https://www.instagram.com/chrisvschristian%20/?hl=en (Instagram @chrisvschristian,) https://www.facebook.com/ChristianBolden84/ (Facebook), and https://twitter.com/ChristianBolden (Twitter)

Welcome back to this very special Room 1 on 1Assisted this week by Liam Power, @BrummieBhoy, we invited Joe Lilley and Desi Garrity to the Brazen Head, to sit and tell us their very special stories.Joe and Desi have the fantastic and enviable honour of being in Lisbon to watch their heroes lift Ol' Big Ears and earn immortality.The lads tells us what it was like watching Celtic in lean times and they speak about how Jock Stein's amazing immediate turnaround in 1965.They tell us their thoughts on the way to the final itself and how they were feeling.Then, they us all about their own jouneys to Lisbon itself for the game.We get their emotions and feelings, pre, during and post match and you can still feel that joy.We go an chat about the years to follow, right up to that disappointment in Milan and Feyenoord.Two PROPER Celtic MenEnjoy and Hail Hail

On this week's episode: Ear hair talk, Dan can't do meth and went to Ireland, F' Yous, Email our show at Notplayingstupid@gmail.com Leave us a voice mail or text at (929)243-4687 or (929)2IDIOTS Join our Facebook Group Page: Not Playing Stupid Podcast Follow us on Twitter @NPSPod Follow us on Instagram @notplayingstupid

Dublin ist überraschend natürlich - und zeitlos. In dieser Folge zeigen wir die bekannten und weniger bekannten Schönheiten der irischen Hauptstadt.  Wir erkunden die Pubs, das Trinity College mit dem Book of Kells, das Guinness Storehouse und die St. Patrick's Cathedral. Und wie die gesamte Insel bietet auch Dublin viele grüne Oasen zum Durchatmen und Entspannen.https://www.ireland.com/de-de/destinations/experiences/dublin/https://www.ireland.com/de-de/magazine/culture/lonely-planet-dublin-2022/https://www.ireland.com/de-de/magazine/culture/dublins-top-nine-attractions/https://www.ireland.com/de-de/plan-your-trip/trip-ideas/dublin-in-72-hours/https://www.ireland.com/de-de/magazine/culture/dublin-quarters/https://www.ireland.com/de-de/magazine/walking/dublin-county-walks/https://www.ireland.com/de-de/magazine/food-and-drink/dublin-food-and-drink/https://www.ireland.com/de-de/magazine/literature/dublin-city-9-literary-attractions/https://www.ireland.com/de-de/magazine/adventure-activities/discover-adventure-in-dublin/https://www.ireland.com/de-de/magazine/built-heritage/dublin-coastal-villages/ https://www.visitdublin.com/dublin-coastal-trailhttp://www.bridgesofdublin.ie/bridges/hapenny-bridgehttp://www.bridgesofdublin.ie/bridges/oconnell-bridgehttp://www.bridgesofdublin.ie/https://www.tcd.ie/https://www.visitdublin.com/see-do/details/the-book-of-kellshttps://www.graftonstreet.ie/https://ststephensgreenpark.ie/https://stephensgreen.com/http://merrionsquare.ie/https://www.stpatrickscathedral.ie/https://www.dublincastle.ie/https://dublin.ie/live/things-to-do/nightlife/https://www.ireland.com/de-de/magazine/food-and-drink/dublin-food-and-drink/https://www.guinness-storehouse.com/https://www.irishwhiskeymuseum.ie/https://www.visitdublin.com/see-do/details/the-long-hallhttps://stagshead.ie/http://theswanbar.com/https://www.thepalacebardublin.com/https://www.brazenhead.com/https://www.odonoghues.ie/bar.htmhttps://dublin.ie/live/things-to-do/museums/https://www.museum.ie/en-IE/Museums/Archaeologyhttps://www.visitdublin.com/dublin-dart-adventureshttps://www.ireland.com/de-de/magazine/built-heritage/dublin-coastal-villages/http://www.talkingstatuesdublin.ie/statues/molly-malone/ 

The falling leaves are changing colours, there's a crispness in the air, and the days are getting shorter.It's time to crack open a seasonal beer from our very first sponsor, McHugh's Off-License of Dublin 5!Because we couldn't fit this topic into one episode, Lisa, Thandi, and Christina exchange more ghost stories set in pubs and breweries, including mysterious sights, sounds, smells, and feelings at places like The Brazen Head, Gravediggers, and Mulligan's (Poolbeg Street).As always, please check out the on-theme beers we chose as well as some links we referenced.Beers in this episode:West Kerry Brewery, Dingle Peninsula, County Kerry, Ireland - ‘Carraig Dubh' Porter - https://westkerrybrewery.ie/our-beers/Mahrs Bräu, Bamberg, Germany - ‘E.T.A.' Dunkel - Mahr's Bräu E.T.A. HoffmannOskar Blues Brewery, Longmont, Colorado, USA - ‘Old Chub' Scottish Strong Ale -Old Chub - Scottish Strong Ale | Oskar Blues BreweryLinks:McHugh's Beers | Wines | Spirits - https://www.mchughs.ie/index.php?route=common/homeWe walked around all of the Haunted Pubs in Dublin in one day. Here's how it went. #HauntedPubs - http://publin.ie/2019/we-walked-around-all-of-the-haunted-pubs-in-dublin-in-one-day-heres-how-it-went-hauntedpubs/The 10 most haunted pubs in Dublin - https://www.irishpost.com/news/11-most-haunted-dublin-pubs-159430Follow the Beer Ladies here:YouTube - Beer Ladies PodcastInstagram - https://www.instagram.com/beerladiespod/Twitter - beerladiespodFacebook - Beer Ladies PodcastPlease like, rate, share, subscribe, you know the drill :)

The votes are in: The Queen's Men play the fans wanted for our Season 4 finale is Friar Bacon and Friar Bungay! We Meet the Contemporary, Robert Green, and give you all of the underwhelming details of his life and career; we summarize this very strange play and give you a Taste of Text with the iconic Brazen Head scene; we discuss the many staging challenges presented in the text; our ShakesBubble Gossip segment is hot off the presses! And then it's time to bid you all adieu (until Season 5, that is). Have a great summer, friends!

On episode 36, Julie & Art take you to Dublin Ireland. We continue our overview of 10 things to do in this Irish capital city to help you get the most out of being Dublin Tourists.   Planning Your Dublin Itinerary Dublin offers a tremendous amount of choices for tourists.  The city has museums, shopping, entertainment, churches, access to nature, and yes, pubs. We do recommend planning one to two key things to do on your daily itinerary. No matter your interests, Dublin surely provides many choices to entice your curiosity. Travel Resources We consulted Frommer's Dublin Day By Day travel guide for identifying specific attractions to include during our trip.  The book was helpful to identify walking tours, museums, as well as providing days and times that specific places are open to visit.  We recommend purchasing a book similar to this one when planning a longer trip. This Dublin guide provides 19 Self-guided Tours, 39 Maps, and several day trips. You'll also find recommendations on the best live music and top kid attractions in the city.  It's a great resource to help you experience the best of Dublin in the smartest, most time-efficient way.  The best of Dublin in one, two, or three days Thematic tours for every interest, schedule, and taste Hundreds of evocative photos Bulleted maps that show you how to go from place to place Hotels, restaurants, shopping, and nightlife for all budgets A tear-resistant foldout map-enclosed in a handy plastic wallet you can also use for tickets and souvenirs 10 Things To Do in Dublin Ireland This episode continues our journey of 10 ideas to occupy your time in Dublin. We share our experiences with the items four through six: Jameson Distillery - Jameson Distillery Bow St. (informally the Jameson Distillery) is an Irish whiskey tourist attraction in Dublin.  It's the original site where Jameson Irish Whiskey was distilled until 1971.  It is now a visitors centre that provides guided tours, tutored whiskey tastings, JJs bar and a gift shop. Guinness Storehouse - This is Dublin's most popular attractions. We recap our visit to this iconic brewery and share a few fun facts about Guinness beer. The Pub Scene and Temple Bar - A trip to Ireland must include a visit to one or pubs for drinks, food, and music. We'll take you into Temple Bar. We visit The Brazen Head which is said to be the oldest pub in Ireland. And we talk a bit about Irish food. And we have more things to do in Dublin, but you'll need to tune in to our upcoming episodes for the rest of the list.   Visit Dublin Ireland We hope this episode inspires you to consider this great European city for your future travels.   Our top tips (listen to the podcast) are shared to help you make the most of your visit. Which attractions will you explore on a trip to Dublin Ireland?      The Places Where We Go Podcast: The Places Where We Go Podcast is released every other week in your favorite podcast app along as well as on our website at www.theplaceswherewego.com Instagram: https://www.instagram.com/theplaceswherewego Twitter: https://twitter.com/theplaceswhere1 Email: Write to us at comments@theplaceswherewego.com We'll see you at the places where we go. Julie & Art

Bay Area residents review farm to table communal dining in Richmond, a hidden Thai gem in El Cerrito, and upscale Chinese in San Francisco.

We leave the Final Fantasy series behind (for now) as we move on to Shadow Hearts: Covenant. Ryan joins us as we discuss the background of the Shadow Hearts series and discus the game's mechanics. Reviews for this podcast will only be accpeted via the Judgement Ring. Brazen Head (https://en.wikipedia.org/wiki/Brazen_head) Special Guest: Ryan Batie.

Brothers Matt and Noah Colvin may be the two most hated people in America right now. They purchased 17,700 bottles of hand sanitizer and tried selling it online for an escalated price; Roz and Mocha speak to their brother Titus to see if they are sorry. Dr. Dina Kulik is a Toronto Pediatrician, Kids Health Expert and the Founder and Director of Kidcrew joined us to answer many of your Covid-19 questions. Damnit Maurie attempts some St. Patrick’s Day limericks to put a smile on our faces. We check in with John, the owner of The Brazen Head, which opened in 1198 and is officially Ireland’s oldest pub. This year due to Covid-19 they had to close their doors. Plus, we play a round of the Roz And Mocha original game 5IN7!

Brand Director JC Steinbrunner joined IInés and Stellar Women host Mary Rechtoris at Ireland’s oldest pub, the Brazen Head, as the podcast’s first male guest. Over a pint of (what else?) Guinness on a blustery day, we chatted about the lessons of travel, her work with Avocats Sans Frontières, the meaning of data resilience, the nuances of mentoring, and what, exactly, is Gaelic football.

The brazen head is a legendary automaton capable of answering any question you ask of it. Was it a real fortune telling machine, or a tall medieval tale? Find out in this week's episode of Fabulous Folklore! Subscribe here for updates and get your free guide to protecting your home using folklore [http://icysedgwick.com/fab-folklore](http://icysedgwick.com/fab-folklore) See the images and accompanying blog post at [http://www.icysedgwick.com/brazen-head/](http://www.icysedgwick.com/brazen-head/) Or support the show on Patreon at [https://www.patreon.com/bePatron?u=2380595](https://www.patreon.com/bePatron?u=2380595)

The brazen head is a legendary automaton capable of answering any question you ask of it. Was it a real fortune telling machine, or a tall medieval tale? Find out in this week's episode of Fabulous Folklore! Subscribe here for updates and get your free guide to protecting your home using folklore [http://icysedgwick.com/fab-folklore](http://icysedgwick.com/fab-folklore) See the images and accompanying blog post at [http://www.icysedgwick.com/brazen-head/](http://www.icysedgwick.com/brazen-head/) Or support the show on Patreon at [https://www.patreon.com/bePatron?u=2380595](https://www.patreon.com/bePatron?u=2380595)

The brazen head is a legendary automaton capable of answering any question you ask of it. Was it a real fortune telling machine, or a tall medieval tale? Find out in this week's episode of Fabulous Folklore! Subscribe here for updates and get your free guide to protecting your home using folklore [http://icysedgwick.com/fab-folklore](http://icysedgwick.com/fab-folklore) See the images and accompanying blog post at [http://www.icysedgwick.com/brazen-head/](http://www.icysedgwick.com/brazen-head/) Or support the show on Patreon at [https://www.patreon.com/bePatron?u=2380595](https://www.patreon.com/bePatron?u=2380595)

In Episode 48 of the Weird Tales Radio Show we sing the sad song of the Mistletoe Bride, trapped in her living tomb - we review the legend and have a new version of the song for you from Andy Brown. We also look at the tradition of Old Twelfth Night + Take a quiz on some little known legendary facts - seriously King Arthur, your spear is called Ron? + We have the strange story behind the Brazen Head pub name + in our practical magick slot we discover a churchyard in Northern Ireland where the graveyard dirt really does deliver a miracle cure.

I recently got to take an amazing trip to Dublin, Ireland, working with the Irish tourism board. And one of the amazing things about working with a tourism board is that you get to see things that you might not normally see, or at least see them in a new light. That was the case for me with the Literary Pub Crawl of Dublin. It was a four-day excursion, and we got to see how the city's pub culture fostered a literary and drama culture (and, we got to drink some great beer). My guest today is Colm Quilligan, the owner of the Dublin Literary Pub Crawl, and we talk about how pub culture gave us everyone from James Joyce to Samuel Beckett, along with some great beer. How pub culture started in Dublin We often think of pubs or taverns as respites from our busy lives, but as Colm told me, pubs—or public houses—were the center of Dubliners' busy lives since the Middle Ages. They started as public houses because water quality was often poor, so a woman who was brewing at home would open her house to the public to serve, and eventually charge for, drinks. And then the authorities began licensing and taxing them as businesses, and they became centers of communities. People would often go there after work, sometimes they would even be paid for their day's labors at the pub. So it was a center of culture and of commerce. The oldest pubs in Dublin As Colm tells me, the oldest pub in Dublin is supposed to be The Brazen Head, which was positioned right at the main crossing of the old Viking city. When Dublin was an Anglo city, its city walls were often closed at night to keep the Irish out, and so you had pubs and inns popping up around the city, to host travelers waiting to get in. And the Brazen Head still stands more or less where it stood in the 12th century, right where the gates to the city would have been. But Colm's interest really lies in the famed writers' pubs of Dublin. The political culture of Dublin In 1929, the Irish government passed a censorship act, at which point the pubs of Dublin really became a central point for the city's literary and journalism cultures. Three newspapers had offices within a quarter-mile of each other, and journalists would often adjourn to the pubs nearby after work. So you had those writers and editors there, but then also other writers who frequented the pubs to network and curry favor with those editors. And those pubs had the most Irish names imaginable, like The Bailey, the Bachelor, McDaids and Mulligans. Those places are still standing as-is today. And I asked Colm what it would have been like in the 1920s to go into one of those pubs, and he summed it up in one word, “smelly.” But pubs also played a key role in Irish independence, as Colm tells me in fascinating detail in this week's episode. Literary pub culture of Dublin As Colm says, Ireland's greatest literary export may have been James Joyce. The famous novelist set many of his scenes in Ulysses in Irish pubs. Samuel Beckett is of course another titan of Irish culture, though he said pubs were centers of “paralysis, indiscretion and broken glass.” And then Flann O'Brien was, as Colm says, “very much a pub writer.” O'Brien was strongly associated with one pub in particular, called The Palace. What's amazing about this chat with Colm, and his tour, is that for him, for Ireland, and for lovers of literature the world over, the pubs of Ireland bring the country's cultural history to life. You need to check out the Dublin Literary Pub Crawl, it's like a pub crawl crossed with Shakespeare in the Park, and it's a must-do in Dublin. Outline of This Episode [3:33] Colm's book [5:48] How pub culture started in Dublin [8:49] The oldest pubs in Dublin [13:38] Do Dubliners drink Guinness? [17:32] Pubs and the Irish independence [20:06] A brief history of Irish independence [23:43] What authors thrived in pubs? [30:58] What would the writers think of Dublin today? [37:06] What happens on the Literary Pub Crawl Resources Mentioned Dublin Literary Pub Crawl Colm's book The Brazen Head Connect With Stephanie stephanie@historyfangirl.com https://historyfangirl.com Support Stephanie on Patreon Featuring the song “Places Unseen” by Lee Rosevere. More info and photographs for this episode at: https://historyfangirl.com/literary-pubs-dublin/

Check, Please! Bay Area reviews Burmese cuisine in Burlingame, pub food in SF's Cow Hollow, and Hawaiian fare in SF's Dogpatch.

Alguien dijo que “para saber donde tienes que ir primero debes saber donde estas” y este ha sido uno de mis grandes problemas durante mi primera semana en Dublín.¿Dónde esta el rio Liffey? ¿Estoy al Norte o al Sur? ¿En que dirección tengo que ir? ¿Dónde esta la catedral?. He estado preguntandome todas estas cosas durante siete dias y la respuesta era siempre “ni idea”.En mi pais los coches circulan por la derecha y adelantan por la izquierda, en Dublín es exactamente lo contrario, circulan por la izquierda y adelantan por la derecha, así que cuando tienes que cruzar una calle siempre miras al lado contrario, tarde siete dias en saber a que lado mirar y sorprendentemente estoy viva.Cuando resolvi estos dos problemas empece a disfrutar de mis vacaciones y descubri parques, calles, edificios, pubs con musica en vivo… sin duda Dublín es una ciudad maravillosa pero lo que realmente me impresiono fue su gente, son cariñosos, amables y siempre dispuestos a ayudar a los extranjeros, nunca te sientes solo en un pub irlandes.Te recomiendo de veras que visites Dublín. Una visita a Dublín es obligada.Oh! Olvide decirte que la comida es probablemente su punto debil, llevate algo o comeras sandwiches y comida rapida, pero si prefieres la comida irlandesa siempre puedes comer patatas y brócoli. En lo que se refiere a la carne… la preparan de una forma muy diferente a como lo hacemos los españoles y por supuesto, deberias de probarla, yo lo hice y segui comiendo sándwiches, pero lo mio..... es solo una opinión.Este podcast fue escrito en Dublín, el 17 de Julio de 2006 en “The Brazen Head” posiblemente el pub mas antiguo de la ciudad.Look Right. Look LeftSomebody said “to know where you have to go you must know first where you are” and this has been one of my biggest problems during my first week in Dublin..Where is the river Liffey? Am I on the north side or on the south side? Which direction must I take? Where is the Cathedral?. I’ve been wondering all these questions for seven days and most of the times the answer was “no idea”.In my country cars drive on the right and pass on the left, in Dublin it’s just the opposite, they drive on the left and pass on the right, so if you have to cross the street you always look at the wrong side. It took me a whole week to know where to look at. I’m surprised I’m still alive.When I solved these two problems I started to enjoy my holidays and discovered parks, streets, buildings, pubs with live music….undoubtedly Dublin is a beautiful city but what really impressed me was the people, they are charming, friendly and always helpful with foreigners, you never feel alone in an Irish Pub.I strongly recommend you to visit Dublin. A visit to Dublin is a Must.Oh! I forgot to tell you that food is probably their weak point, take something with you or you will eat sandwiches and fast food but if you prefer Irish food you can always eat potatoes and broccoli, and about meat… they prepare it in a very different way as Spanish people do and of course you should taste it, I did and kept on eating sandwiches, but..... it’s only an opinion.This podcast was written in Dublin, in July 17th at the” Brazen Head”, possibly the oldest pub in the city.

SPEAKERSLance Foulis, Paul, Kim, DustinPaul 00:00What's funny is I think anybody that starts brewing they have to make something that theirwife likes. Yes, like Yeah. Hey, everyone, youLance Foulis 00:06have to justify your time right and your time. Accurate yeah hello everybody and welcome toLance lots roundtable today we are going to go on a journey talking about beer. I turned 21 Justa little while ago, it wasn't very many years ago at all that I turned 21. And I'd never had a beerbefore I turned 21. I was a bit of a rule follower, I guess you could say. But I remember when Iturned 21 I was working at a bank as a bank teller part time while I was going to college, and Iwas studying aviation, so I was in flight school. And I remember everybody in the bank knewthere was even customers that came in that knew I was turning 21. And there was a level ofexcitement because everybody knew I hadn't had a beer yet. So when it came time for mybirthday, we had one of the girls that I worked with, she brought me a St Pauli girl with like abow tied around it and somebody else brought me bought me a Killians Irish Red. And thenthere was other people that just like, bought me like different kinds of beer. So when I turned21, I got to try all these different kinds of beer Killians Irish Red, that was the very first one thatI had. And I really liked it. Later on, I developed a taste that I didn't like it so much. And the St.Pauli girl, I don't know if it was because it was like a paler ale or something. But I did not likethe taste of that for my first beer. And I remember a couple friends took me out and like we wewe just went and we tried like different beers. I can remember with my friends and I we thenkind of went on a little bit of a journey a couple friends and I we really just liked beer. So wewould go and we would just try different kinds of beers. And I remember for different people'sbirthdays, we'd go to a Japanese steakhouse. And I remember having a Sapporo which is aJapanese beer and it was so delicious. And then I remember there was this little, this little shopon a strip mall, I guess I should say store. And I think before it was popular, and maybe even athing because you can do it now. But you could go in there, and they had a whole wall ofcoolers, you could pick up your little six pack thing. And you could go just pick your own bottlesPthat you want. And we would literally create our own six packs, then we'd go home and take itand try it figure out which ones we liked. Usually, we would just pick what we wanted based onwhat the bottle looked like. So we judge the book by its cover. And then I can remember, therewas a really great little store called the Anderson's General Store, and they had a greatselection of the air, you could actually get like Sapporo there and all this different like beer. Andin addition to all of those different types of beer adventures, there was a couple like pubs thatwe would that we would frequent. There was old bagging the old pub in Wellington on HighStreet, we used to go there all the time. And they would just have a great list of different beersthat you could try. And again, we couldn't see the bottle names. So we went by the name, Ishould say didn't we didn't see like any like bottles. So we picked based on the name. And Iremember one of my friends, he always got this one called RAS Putin and it had a very highalcohol content. So anyway, those were a lot. Oh, and then there was this really, really greatpub in Dublin. I think it was called Yeah, it was called Brazen Head. I actually had to text mybrother and one of my friends that we used to, we used to go there. But it was amazing.Because back before some law got passed, you could actually take pipes in there. Because wewere those kinds of people, we would take our pipes in and think that we were Gandalf thewizard or something, we would sit down and we would order our beers and we would smoke ourpipes. But there was this really cool like back room that had a fireplace. I don't think thefireplace was running or anything. But we would try to go get that room before anybody else.And we would have a couple pints of beer and we would smoke our pipes. And it was a greattime that that place was called Brazen Head. And it was rumored that they had brought piecesof a pub from Ireland over. I don't know if that's true, the more in my older years. I don't I don'tbelieve as many things as I did back then. But I definitely believe that they just disassembled apub and then brought it to Dublin, Ohio for some reason when I was younger. And then lat thelast story I guess I'll share is there was a good friend of mine. We used to go over to his houseto win like, again college years single. So me and a couple guys would go over to his house inWorthington and we would sit down around a fire and we would we would drink bourbon. Wewould drink beer and we would smoke cigars. We were we would smoke pipes. And we would inthe winter we would go in his garage and somehow do that. But we just had a greatconversation I could just remember so many great conversations around a pint of beer andthere's just something really special about beer. So all that being said, I'm excited to welcometo landslides roundtable, Dustin, Paul and Kim, Dustin and Paul, I invited on to the podcastbecause they brew their own beer. And I was really fascinated by that. And so I wanted to hearall about how you brew beer and how they got into it. So that's what we are going to be talkingabout today. So Dustin, Paul, Kim, welcome to the roundtable. Hello, nice. Yes. So um, so yeah,just tell me like your name and tell me something neat about yourself. My name is DustinDoherty. Like I said, I'm a home brewer. I started I think it was oh six is when I started homebrewing. Okay, but I actually my my education backgrounds and fine art, so I actually stayinterested in Ulta. Really? That's cool. What kind of sculpting? I did a lot of metal casting. Okay,so bronze and aluminum. Is that involved? Welding? Yeah. Wow. That's that's a cool, fun fact.Okay, Paul.Paul 06:05Paul krishak I started brewing beer about eight years ago, I think 2014 I was finishing collegeand was just looking for an outlet. I knew Dustin brewed beer so much longer before me that'skind of how we got together doing this together. Okay, I'm the seller man at a small brewery inColumbus. Okay, Sideswipe brewing. Okay. I don't think they'll mind me saying that.PLance Foulis 06:30Probably not. Probably not. What's a seller mean?Paul 06:33They give me a paycheck. So just like, basically, the back room of brewing, not necessarilybrewing, but like cleaning. Washing. Okay, Kenny beer. Okay. Tanks, things like that.Lance Foulis 06:51Okay, that's pretty cool. Okay.Kim 06:53Kim Krawcheck. Married to Paul Krysiak. used to hate beer. Really? Yep. Interesting. Every timeyou hear me something like I don't know what you're doing. This tastes like trash. That was hisIPA phase. I didn't really understand them. Okay. Now I love IPAs.Lance Foulis 07:11What does IPA stand for? India Pale Ale. India Pale Ale. I don't think I like those either. When Iwas younger,Kim 07:18they're very hoppy.Dustin 07:20I think they've changed a lot over the last two. They're kind of the traditional IPAs Are TheyNow they call it like a West Coast IPA or very like piney. Okay and earthy. grassy. Where now ifyou talk about like East Coast IPA is you're talking more like the hops put in later in the boil.Okay, so you get more of the fresh like fruitiness. Okay. And so you get a lot of like stone fruitand passion through tropical fruit flavors that come through the beer. Got it rather than thosekind of grassy, earthy flavors. Got it? Okay. I mean, you guys throw out a bunch of terms therethat I don't even know. So we're gonna get into that. But I want to find out first how you guyseven got into it. And maybe since you went first Dustin, you can. Since you started first, youcan just tell us how you got into it. I think my sort of my journey with beer. I think growing up, Iwas always around like the yellow, fizzy beers that my parents drank. Sure. And my parentswere like, they don't drink on the weekends. You never drank during the week. It was a Fridaynight, Saturday night. Yeah, have a few beers and kind of unwind. So I think I had a fairlyhealthy view of, you know, consuming alcohol growing up. And then as I got older, and I wassimilar to you, I think I was like 19 or so when I got my first beer. I didn't really drink at highPKKDschool at all. But I think it was when I started to realize there was other colors of beer besidesyellow fizzies. It was a while I was at a camp counselor in New Hampshire, okay. And I had to doa day trip into Vermont and to Burlington and I stopped at this place for lunch in order to MillerLight. And they're like, We don't serve that. I was like, What do you serve? And so I think theygave me like a little flight. I think they only had like four beers. They had rainbow beer. Theyhad a blonde, a red ale, or amber brown and a stout. So it tastes a couple and it was like awhole new Yeah. And so then that's what I sort of exploring beer. And then at some point, itwas after grad school. I need I think, like Paul said, it was like a creative outlet. Yeah. Becauseof financial responsibilities. I moved back home with my parents and well the factory job Iabsolutely hated. And that was something that I was like I beer fun beers fun. And I like beer.Yeah. And I know that people brew it. So I bought a book, John Palmer's how to brew, okay, andsat and just read like the first three quarters of it. And it was basically like, step by step. And Ithink I read it twice and kind of like, assessed like, what equipment I would need. Yep. Andbefore I did it the first time and then I ran for the first time. It was just absolutely nervewracking. Yeah. No doubt, right. No doubt. Is it in the book the whole time he's talking aboutit's like, Have everything ready. Think about the next Before you're doing this stuff and allabout cleanliness and sanitation, but sure, okay, that's that's fantastic. Paul, how'd you how'dyou get started?Paul 10:09So I started a long time after him actually, I think he probably started what like 2005, orDustin 10:15oh six, but I took a big gap. I think I brewed for a year, year and a half, and then kind ofstopped. I had, I've met my now wife, and we were dating a lot. And then we moved intogether. And and we were just doing other stuff. And so that sort of that need to fill space andtime was sort of replaced by, you know, meeting somebody and yummy relationship. Yeah. Andthen Paul started brewing again. And that's sort of what got me back into it. Interesting. Okay,that's it some background, Paul, and I actually went to like elementary school in high schooltogether. Wow. We were brief briefly roommates in college roommates. Wow. So we've ourlives have kind of like went back and forth. And yeah, we've seen each other and then hung outthen not. And then I think over the last probably eight to 10 years, our relationships. I mean,we're pretty or like our best friend. We've seen him almost every Friday. And that's fantastic.That's a six story. So how daunting was it? Like when you guys, I mean, you probably maybeless daunting for you, because you kind of knew from him? How to get into it.Paul 11:19You know, I started separately on my own. He did. Okay, yeah. And it was a lot easier for me in2014. I mean, we have the internet and YouTube and yeah, so it wasn't like, it wasn't like goingthrough a book and be like, Oh, my gosh, did I do that wrong? It was like, Yeah, I can seesomebody do it. Yeah, you know, and I had, I like to have conversations over beer too. So Italked to brewers around town and get, you know, information from them pick their heads, howdo they do this? How do you how do you do that? How did you get started? Is it kind of just likenatural progression? Yeah, I didn't have something. Because I didn't have a ton of free time inPDPcollege. Yeah, the one I did, it was going out and having beers and, you know, probably havingconversations with people. And I think just kind of like, you know, I do need something to do.Like, I used to be in a band before I went back to college. And that was like my creative outlet.That's what I had. And you know, not having that. I think that's kind of what drove that. And Ithink I was getting so burned out from being in school. Hmm. Like going back. It took mealmost four years going back because I switched my major from religion to business, and it wasjust like this completely different. Yeah,Lance Foulis 12:30there pletely different tribes. You can't like criss cross those at all.Paul 12:34Yeah, so it just, you know, there was I remember there was one semester hadn't taken anytime off. Like I went to Franklin. We had trimesters, so you didn't get any breaks you just grossright back in. And I made a trimesterLance Foulis 12:48is for a full year. Yeah, for thePaul 12:51full year, you have three semesters. So instead of like quarters or semesters, you just do threesemesters. So you're just ramping it up. Oh, god. Yeah. So I was going like halftime. And youknow, were you working too? Yeah, I was working like 4550 hours a week all the time. And shejust didn't have any. Yeah, didn't have any time to do anything. So it was I took us I remember,I was like, it's summertime. And our backyard looks terrible. I just want to I want to mow thegrass and put some flowers out there. Yeah. I want to do something besides go to school all thetime. Yeah. Yeah, that's how I got into it, though. Just, it was just like, I tried something. And Iseen some videos like this looks like something I could do. And I really like beer. Yeah. So I justwent for it. And then I brought him in later, like, hey, yeah, we should brew together like,Lance Foulis 13:43yeah, so what was your your gap? Like, from when you had stopped? And then to when youguys started doing that together? What was your gap? It was a good stretch. Like I said, it wasfrom about 2007 or eight. And so when did you say you started? Like 2014? So it's about seven,seven years? Yeah, stretch there. Okay. So like when he came to you, and he's like, we shouldbrew together for you just like me, like, yeah, no, actually, I was like well, I had a newborn. Oh,so I had a two year old daughter. And I think we were expecting one. Which they're now sevenand 10. Seven. Yeah. But those early years, man, yeah, it's wears you out. But But no, I my, mywife was like, Yeah, you know, hang out with Paul. It's something to do. And I was still I felt like,I still work a job I don't really love. Yeah. And it was like, it'll get you out of a rut, you know, doPPsomething creative because we're, you know, it's just hyper nose to the grindstone and you gowork and you do your time you watch me take care of the kids and then you you know, sleepand repeat. Yeah, so it's like it'd be something to do and she kind of like encouraged me to tojump in. And I think in Paul actually, there's Obviously, there's different processes that you cankind of use to get to beer as a final product. Okay, and when I had started, it was sort of anabbreviated, it's called extract brewing. Okay. And basically you buy like a Canna syrup, okay.And it's I think it's probably like about but it's, it's almost like it is like a heavy syrup, okay? Andit's all the sugars that they get off of the grain. So you kind of skip a step. Got it. But you cankind of add specialty grains to personalize it. Okay, so the, what comes into Canada is just yourvery basic, like, what's going to convert into sugars to alcohol, got it. And then you can sprinklesome stuff in for flavor and change the hops around and add the side what used to put in so it'sstill very personal personalizable. Yeah. But you kind of skip a step and doing it. Yeah. And so Ihad done that. And then Paul just jumped right in. Yeah. And he went all grain, like right off thebat. And I was really intimidated to take that step when I was brewing. And he was like, whydon't you bring with me, like, you can show me some stuff. And, and he was telling me abouthis process, like you're above and beyond where I ever was. So Wow. But yeah. So we kind ofstarted in a different method. But yeah, so like, when you when you started was, like, therewere like, to your point, there wasn't as much. Is it true that there wasn't as much like YouTubeand like, so it's really just a lot of book learning stuff. I think coming out of college and gradschool, I leaned into books anyways, sure, I did seek out books, and didn't really think to usethe internet as a resource like that. Yeah. I mean, there's definitely was and there were like,online supply houses that still exist today to get ingredients from or equipment from? Yeah. Butyeah, it was mostly books and trial and error. And, yeah, I'm just sort of like, well of if this doesthis, and I changed this to this ratio. And there's some sort of proportion fine tuning, then.Yeah, yeah. But yeah, I felt like there in the brain community has been around for a long timethe numbering community is became legal again to brew homebrew, I think it was like in 76.And the Carter administration got it. They really legalized it. Did that have anything to do withlike, dry? Like, what are they? What's the word for? No, thank you. Should that have anything?Yeah, I think that's kind of where they stopped allowing homebrewing. So I took all that timefrom the 30s until like the 70s until Jimmy Carter, and I think is actually his brother. I want tosay it's Baba. Okay. And there was a Baba beer, and I think it had something to do with him. Hesort of just like, one of those presidential high five. It's like, Hey, guys, you can homebrewagain. Yeah. And everybody's like, yeah. But yeah, so the there started that community upagain. Yeah. And they existed in like the 90s and 2000s. And they were Tober shops inColumbus. So obviously, there's a market for it. Yeah. But I never I felt like very much like Ididn't know where to like meet these people at other than bumping into them at The BrewShop. Sure. And in those situations, I'm not the most extroverted person. Yep. I think I'vebecome one. Later. Yeah. Like, I'll see somebody and I was like, what you're doing? Yeah, yousaid, you shoot the breeze for a while. Got it. But um, I think then I was like, I don't wanna looklike an idiot. Yeah, just don't talk to anybody. And like, the guy's probably over for like, what'she doing? Yeah. Shoveling stuff in a bag. I don't know. That's really funny. I so. Okay. My I'mreally curious. Like, what is that when you guys both got into it? And like even now, like, what's,what would you say? Is the the financial commitment that you got? It's probably all over theplace, right?Paul 18:50It can be. It can be frugal at the beginning. But then once you realize, yeah, it's gonna be a lotfaster if I buy this a lot easier. If I buy this, then it just starts adding up. So yeah, if you'reseriously wanting to do it, I would say just invest the money ran out the bread. I mean, maybePlike a couple 1000 bucks. Y'all get started. But if you just want to try it, I mean, you could Ithink my first setup all grain and everything I might have spent like $250 total, just to getstarted. Yeah. That's pretty awesome. Yeah. So I mean, I bought a lot of used stuff. And I thinkthere's even more used stuff. Now. Dustin just bought a bunch of us stuff off Craigslist, or,Lance Foulis 19:33yeah, it was a Facebook marketplace. During the pandemic. We were kind of taking it seriousand not seeing each other. Yeah. As most people should have been. Yeah. And so but he wasalways a lot. He bought all the equipment and had all the equipment and we would a lot oftimes split costs on the supplies like the consumable part, right? But then we weren't seeingeach other. And we got I got kind of got back into one of those ruts where it's bored again. Andso I just started looking on Facebook marketplace and bought my own little setup. And I think Ispent about 300 or 350. And pretty much guy and. And actually, now that I burned for a while Ikind of knew what I needed to get get going right off the RIP. And so I'd saw the setup and theguy that was selling it, I recently found out that he was gluten intolerant. And he kept gettingreally sick. And he was like, I just can't drink beer anymore. And it stinks. Yeah, so I bought hisequipment. And so he let it go to a fair price. Yeah. But yeah, I think that's a lot of peopleupgrade as they go along. So the marketplace and Craigslist, that's a good place to look forused equipment, because people are, they're trying to help finance their next thing by sellingthe old thing. Sure. That That makes sense. So like, it doesn't sound like a terrible process toget up and running. And what I do find every everybody that I've had on and we've talkedabout something like this, that's a hobby, especially like a creative outlet, they say a lot ofthings that you guys have been saying just the need for the creative outlet, because of themundaneness of your regular responsible adult life. Yeah. And it's funny, because a lot ofpeople have said, like YouTube, I just started watching videos on the subject. And then I gotinto it, like the first guy that I had on, we talked about hunting. That's essentially how he gotinto it, because he didn't grow up hunting. And then he found somebody that could take themout and show them the ropes. And that's kind of how I got started. And everything does havelike a financial a financial cost to get started. But it seems like with a lot of these types ofhobbies, you can get started for relatively low. And then if he if you really like I mean, thiswhole setup that we have for the podcast, we started off not anything remotely like this, butthen I really enjoy doing the podcast. So we then we decided to make a more significantinvestment. And it does make a big difference. This equipment makes the podcast way moreefficient. So I get what you're saying about like, Oh, if I get this equipment, it'll cut my my timecommitment from this step from four hours to one hour.Paul 22:05Well, I think originally to I think we both had this discussion, like originally when you startbrewing, you're like, oh, I can save so much. Yeah, yeah, now. I save money. But it's a fun thingto do. So. SoLance Foulis 22:21yeah. So like, tell me about let's talk about just the process of brewing beer. How do you guysgo about it? Well, like I said, we we do all grain. So basically, we start with barley, majority ofits barley is your base grain. And it's been molted, where they sort of start the process of it likePits barley is your base grain. And it's been molted, where they sort of start the process of it likesprouting. And so that kind of weakens the outer shell. And it gets it easier to get to the sugarsthat are inside there. Got it. And so I usually we're talking about sort of how we explained it topeople sort of in preparation of this and I said, I usually tell people it's like making a giant batchof tea. Yeah. So like I my, what's called a mash tun. But that's where you see steep the grainand hot water. Okay, and sort of the temperature of the water depends on how you want thefinal outcome beer to be as far as like, how dryness, how dry, how much body you want to it.What are those terms mean?Paul 23:19So like a lager would be like a drier beer or some a lot of IPAs are drier, too, like you get a finishin the back of your throat where you know, you want to take another drink. Yeah. But you canbalance that out too. Okay, so I don't know would be like a heavier beer that would be kind of inthe middle.Dustin 23:38Like, well, like a red ale or something red ale? Yeah. LearnEnglish ale where there's, you cankind of feel it more in your mouth. And like when you drink after you drink it, it's sort of likecoffee has the aftertaste that lingers on the back of the throat. Yeah, that would not be a dryfinish. Like the dry finish is usually it's gone. It's crisp. Yeah. And you Your mouth is kind of youwant to take another drink. Okay. And then sort of the more the less dry finish it's more of thatlingering sort of remembrance of what it tastes like. It was a Guinness like that then I feel likeGuinness days is actually a lot of a lot of stouts people think are like big heavy beers, but like aGuinness is a dry Irish dry like, it's usually a lighter body and a dry finish. But they're I thinkpeople see how black they are and are kind of intimidated. Got it. Okay. Yeah. So like theinteresting thing about Guinness is I actually did this, I did not like Guinness at all. It felt like ittasted too much like, like, the, the container that it was in. But then I spent 28 When I was incollege, I spent 28 days going throughout Europe. And so when I was in Great Britain, I got tohave like, a pint of actual It was delicious. Yeah, that's cool. It was so delicious. Can you guys soOkay, let's go back to the process. So you've got like, your your container, how big is thecontainer? It's about minus 10 gallon 10 Well depends on how much you're trying to make.Sure brew and five gallons. That's a pretty common size. homebrew size is a five gallon or 10gallon, we do five gallon batches. And are you are you heating it in the container? No, we wehave like a turkey fryer propane and like a big pot. And so we heat the water up and then puthot water into the mash tun Yeah, youPaul 25:23hold it you hold that grain with the water that you've measured out and you get a lot of thesecalculations are easy to find online. Got it? Or or even like that how to rulebook as a lot ofinformation on it. Got it. But yeah, you hold it for a certain amount of time, you're trying to getas much sugar as you can get off of those grains. And while you're holding it, so some of themwill be like, some some grains, especially like darker grains can take a little longer. So you mayhave to go, you know, you may have to go 90 minutes, you may have to go 60 minutes whileyou're holding it just depends. I've had some that I've done for like two hoursPDPLance Foulis 25:58before. Okay. And are you like using a timer? Yeah, just keep aPaul 26:03timer and every 15 minutes or so to give it a stir, stir it in the brewery, they just have a forkthat's raking around so they don't have to do any of that. Okay,Lance Foulis 26:12I think I've seen a video of what you're talking about, like a big old container and like it'sstirring it around. Okay, what what happens after that,Paul 26:20after that we take so much we take take it off, but we're also rinsing it at the same time. So thegrains barging,Dustin 26:29barging so you ours run on like gravity, basically. So you have mash tun sets, probably abouttable height, okay, and then you're what's going to be your brew kettle sits a little lower, okay,there's literally just a spigot on the front got it. And this big, it usually has a metal screen, orthere's a false bottom with lots of holes. Sure, fairly small that won't let that grain run through.Got it. And so you're running off that liquid and it's really sticky. Has a nice, I like the smell a lotof people hate it, you know. But you're running that off there. And then you kind of as that'srunning out, that sparging process is your there's another vessel that's hotter or higher that hasthe hot water in it. So as this is coming out, hot water is going back in again. And wow. And soall the sugary water is at the bottom. Uh huh. Because it's heavier. And that clean, hot water isat the top. And so that kind of helps you once you get to how much liquid you want. You juststop. Got it? And then you end up with that's what you call that's gonna be the future beer.Yep, down here. Okay. Yeah. And then,Paul 27:33and there's easier ways to do some people just batch sparge. Or they'll just let it right out ofthe container and they'll completelyLance Foulis 27:38dump and then put a new batch of hot water, let it sit another 15 minutes and then run that outagain. Yeah. Okay. We found that what we call efficiency, which is sort of how much sugar youget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingPPDPget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingthe hot water as you're pulling off the now word. Okay, what's going to be here? Okay. Onceyou're done with that process, is the green done? Or is it reused?Paul 28:07You can? I think we both made dog treats out of it before. Yeah, it's awesome. Yeah, add somepeanut butter. And aDustin 28:14lot of commercial breweries have they teamed up the farmers. And the farmer will come inshortly after a brew process and take it away and tubs and they feed they can feed like cowsand pigs. So it doesn't go to waste. And that's fascinating. I know land grant is really goodabout having like composting and they they're they try to have very minimal footprint, whatthey leave behind and they even have like a un I'm not familiar with it. All right, no, they havesome sort of program that once you're done fermenting, there's like a layer at the bottom.That's kind of yuck. Mm hmm. And it's called troub. Okay, it's like, when it's post postfermentation, it's all the the yeast, sort of Eat as much sugar as it can and falls back down tothe bottom. Mm hmm. So they try to dump that out. And then they have some sort of programthat it did Richard soil, so they have some sort of gardens that they go with that that'samazing. We do gardening on the side that's one of our hobbies. Since we have K I'm notfamiliar with by I remember reading a poster at their brewery that talked about how they all thebits and pieces try not to go to waste and but that's just that's fascinating is like the processwhere you do something another man your waste becomes another man's treasure type of adeal. That's really fascinating to me. Okay, so what do we do once we have the the beer downhere or the future beer down here, then what do we do?Paul 29:34So you know, we'll try to collect depending on the amount of time that we have to boil it forbecause I think you're about every 60 minutes. What do you think you're blowing off like anhour or a gallon? an hour? Yeah, so depending on how long we're boiling for, we're gonnacollect what we need to keep five gallons in there. So we just bring it to a boil and then wehave different hop additions depending on what bitterness level? Or what aroma level or justeven like, the tastes, flavoring. So yeah, just depending on where we put those hops in, that'swhat's going to flavor. That's what's going to give it the Hoppy, like balance of the grain,especially for the parallels and IPAs and stuff.Lance Foulis 30:21Sure. So is the whole process, something that you have to do start to finish? Or can you do is Ilike to do it that way. Because you definitely want to really avoid any sort of like, bacteria, orit's brewing process is very much about cleanliness, like cleaning everything all the time. Andthen, especially after the boil, everything that touches the beer, or the beer is going to come incontact with has to be like we have food grade sanitizer that we use. Wow. And it's just got toPDPbe uber clean. Or also, it's just it'll, it'll grow all kinds of funk and weirdness. But there's beerstyles that rely on that, like sours, Paul's are really into sour beers. And you literally, you do themash, and I think that's you there is you explain it therePaul 31:08are I do make kettle sours sometimes, so sometimes I'll just collect my mash like it the onceI've collected my work, that's what they call it after your for install your green, okay? Like, I'llcollect that, and I'll pitch lactic acid in it, or lactobacillus. I'll pitch that in, and I'll let that set.But yeah, you just let it get to a certain pH level. Okay, acidity, and then once it gets there,then you boil it. So like kettle sours at home, I let mine go for a couple of days. But at thebrewery, sometimes I'll see them like just poking to see if the pH is done. It may take like a dayor something. Sometimes I get them in less than a day.Lance Foulis 31:48And what do you do with it? That's called War. Yep. And what to do with that, once youPaul 31:52get your war and you're ready, that's what I was saying. You would start adding your hopswhile you're boiling it. Okay. And then from there, once you get the desired amount that you're,you're done boiling 1691 20, whatever you're doing.Dustin 32:09That's time 60 minutes, 90 minutes, 120 minutes, or however long you want to boil it for. Yeah.And that's usually dictated on how much our ingredients, the alcohol and then also the hop.The longer the hop rides in the boil, the more bitter it's going to taste. Okay, so like wherewe're talking about the IPAS for the West Coast. Those relied more on Early Edition hops thatpride for I mean, there's 120 minute beers. Okay, that just gets real better. Yeah, our 90minute, I'd say most of ours are about a 60 minute boil.Paul 32:41Yeah, usually seven then. So you may just have aLance Foulis 32:45little bit of hops that kind of get that bitterness for the balance later on. And then like, fiveminutes before the boils up, you're throwing in some more, and those will add more aromatic?Yeah, got it. So you won't get the bitterness, but you'll smell the sort of flowery qualities. Yeah,or the fruity qualities that the the hop has to lend. Okay, let me repeat back what I think theprocess is. This is what's in my head. And then you tell me where my gaps are. So you've gotPPDPlike your grains, and it's in it's in your container, and you're going to put the boiling water inthere. Not boiling hot water, hot water goes in there. And then it sits for 60 minutes, normally220 minutes. Yeah. And then you add things to it at that point, or you're adding throughout,you startPaul 33:28boiling your word at that point, and then you start adding your hops.Lance Foulis 33:33Okay. Okay. And then after you've done that process, that's when you run it through. After thePaul 33:40the boil after the boil is when you start cool. Yeah, you got to get it cold. Okay, you don't wantto introduce yeast into hot beer. See, you got to chill it.Lance Foulis 33:52Whatever house is a yeast. Are you physically adding the yeast in the process? Sort of like thelast sort of the last step until like the packaging, how do you get it cool?Paul 34:03Well, there's different methods. I think your destin was the first one I ever seen. He did it withice bath the very first time he ever did it. Yeah, really. That can take a while it does.Dustin 34:13And there's a contraption. It's basically a giant copper coil. And so you're run cold waterthrough that coil. So it becomes basically submersible IceCube Oh, so the water never comes incontact with your the word that you just made. Okay. And so then I had a pump that would helpI had an ice bath with a submersible pump. So it run that really cold water through and so itwould cool it a little faster. Are you like checking temperatures during this whole thing? Yeah.Ideally, I think we depends on what yeast you're going for. They all the packaging usually tellyou, they'll say like this yeast likes these temperature. So it kind of gives you about a 10degree window. Got it. And so that's sort of what you're aiming for. Like on a hot summer daybecause we use groundwater for the most part, okay, so it's just I hook up my garden hose, Istill use that chiller, the one I have now is longer and bigger. So there's more surface areacoming in contact with the beer, so it works faster. And so you're saying that's what you'reusing to chill to do the chilling.PPPDPaul 35:16I mean, some people that just bring over beer that took him like two hours to chill, I think I havetasted like flaws on that. But interesting. The one that we have now the one that we use youprimarily is a plate chiller. And it just pumps through these plates has all these little plates andthat the beer goes through other plates and that's all contacted through there. So just pumpinginto the vessel got it and it's just similar process chill and it really fast it only take now on asummer day might take like five, not even maybe two minutes to chill five. Oh, wow. Okay, butyeah, there are times when it's really hot outside, it will take longer, but it's it doesn't takemore than 510 minutes, even with a plate chiller.Lance Foulis 35:59And you guys said that this that you're doing the the main thing that everything is in is a 1010gallon?Paul 36:06Five, but our first one is usually bigger, because if beers in a tight space, it's kind of put it inboilLance Foulis 36:13over to Yeah, got it. Okay. Like, I think I have a 15 gallon pot. That's when I the one I bought offmarketplace. And that's if someone's going to think about home brewing, I would say go biggeroff the bat. Sure. It doesn't hurt to have extra room. And then if you do decide to go up and do10 gallon batches, but I found that I sort of formulate for like six or seven gallons because ofloss along the way. Sure. Like Paul mentioned, you lose it as you boil. Yep. And then also justyour equipment sorted. Keep some of it like when I'm pouring it from one container to the next.A lot of time there's some goop in the bottom you really don't want to carry along so you're youfeel you don't feel as bad about getting that last drop out. You can sacrifice like that looks kindof gross. I'll leave that behind. Sure. And then you're still hitting along the way or at least fillthat five gallon target. So yeah, that I guess that maybe that's where that came from. So theend result is you're going to get a five gallons reallyPaul 37:09Yeah, wow. Times a little extra. If you're dry hoppin, you're going to lose them. So you mightwant to get six or five and a half at the end. Because some beers you want to dry up. Likethat's a little later in the process. You got a pitcher yeast first. That's when you get it to thetemperature. Usually between 6575 degrees somewhere in there. Okay, that's when youpitcher yeast. And that's going to be usually just left alone for Yeah, it a couple weeks or wecan have got it you only touch it.Lance Foulis 37:42PPPLance Foulis 37:42Okay, it was your as your cooling it or after you call it you go from that? boil kettle. And thenwe I we both prefer, it's a big looks like those five gallon water jugs you see in an office likeyes, upside down LA Times? Well, there's glass ones you get as home brewers are calledcarboys is the trade term for them got it. And we that's what we typically ferment and glass isnon porous, you can clean it really well. And it doesn't carry flavors along with it. Some peopleuse plastic, and that's fine. It's affordable. It's definitely cheaper. Yeah. But yeah, once you gofrom the boil kettle, and then you go into what you call your fermenter or the carboy. Okay, andthen that's when you pitch that yeast. And then do you do it? Do you do it. So like as soon asyou've cooled yet, then it goes into the other container, you put the yeast in there first.Paul 38:33Yeah, you kind of move it you can do either way, just depending on what your aerationsituation is because you want to get as much oxygen into that beer as it's like, if you're movingit over, you could probably just pour it in and run it right over top because it's it's moving Godinto the vessel but and inside so I mean, I don't want to give away their secrets. But allbreweries will take like their dry yeast. And we'll just get it kind of wet. And they'll rehydrate itthat dry yeast and to get a little warm. Notice throw it in the fermenter and just run that thatword right over top of it. And it'll just be in the bottom of that. Whatever they call it, the bigvessels can fermented fermented tank. Yeah, got it. So, yeah, and you know, the liquid yeast alot of times when we're home brewing, we just kind of like you shake it up or we'll use like amixer and mix it all up then want it like it, especially our liquid yeast. Sure. Yeah, that's howwe'll usually do it. But I never had a problem with yeast. It's not it's always worked. Yeah,Lance Foulis 39:40that's it. Okay, that that the process is making sense. So then once you get it in a fermenteryou pick how long you want to set it. Like yeah, sorry forPaul 39:49Yeah, generally, I think most beer will be a few weeks and and sometimes you move it into asecondary vessel, like in the bird They have like conical so there's a like a, it comes down to apoint. Yep. So well all we had to do is open a valve and that just spits allLance Foulis 40:09that jumps out though the US geez, yeah. OkayPaul 40:12clears everything up a bit,PPPDustin 40:14but as a homebirth, the firming of that. So after it's I usually do, I'm very kind of like, I do oneweek and the firm Enter, and then I move it over to it's called a secondary, or it's just going tosit a little extra longer. And I do two weeks in a secondary. And I just, it's for me, it just worksout better for different beer styles, it probably go faster, and some could probably go longer.But that's just the schedule I've always done. And it works. So like, Are you checking on it?Yeah, kind of you don't really want too much. That's sort of the benefit of using the glasscarboy is you can peek in, in a sense. Like just to look at it visually. Yeah, and see what's goingon with it. And there's this little thing at the top of the bottle, like when it comes to a neck.There's a bomb that goes in or like a cork and then it has a hole drilled in it and there's a littleplastic thing is called an airlock. Okay, let the air lock does is it lets co2 out because as it'sfermenting, the yeast is converting sugars into ethyl alcohol magics happening. Yeah, andthen. But it's also releasing co2 gas. So if you have it completely sealed up, it'll pop and a lot oftimes you'll get a mess. Yeah, so this airlock let's that just has a little bit of sanitizer in it. So itkind of bubbles. Uh huh. So it lets air out but no air in. Okay. So you can kind of gauge howyou're doing by looking at the like, how many bubbles per second? Wow, you can kind of seeokay, yeah, it's really looking good. And like, yes, it's hard not to especially as a first time areIvoryton buckets to start with really I brought by Kit plastic five gallon, their food grade, but Ithink they're six gallon buckets because we're trying for a five gallon batch. So yeah, a little bitof extra space. Yeah, but as a kid I bought from it's a brew shop here in Columbus calledGentiles and it was like everything the need to brew your first batch. Okay, and so it had liketwo buckets. One had a spigot on it came with a big plastic tubing probably three or four footlong stick with like a spring loaded nozzle to fill bottles later. capper to cap the bottles later.But it was just like I'm trying to think I think it came with a funnel. And it was just sort of likethis is the bare necessities. Yeah, I remember like trying to sell Yeah, I think that is good valuefor your money is after you kind of source all these individually. Yeah, like buying the packagedeals way to go. But then you have this five gallon bucket that's opaque. And so it just like isn'tworking. What's it look like? And I've never brewed? I've never knew known anybody thatbrewed. I've never seen beer brewing in the process. So I'm just like, but did the bucket has ahole in the top where you can put the airlock in? Yeah. And so you're seeing the bubbleshappen? Yeah, but you want to crack it open so bad, but you really don't. Then you're going tointroduce like, if you have a pet, a stray cat hair or a dog falls in there. A speck of dust scaleover your knees when you don't expect it. And then it's just like I bite to just ruin that. And it'sjust you got to just let it ride. What Okay, so like, first time like you're brewing beer. I'm justpicturing myself I'd be a complete mess. But how confident are you at the end of the processthat you're not gonna make yourself super sick? Not at all.Lance Foulis 43:33Like after the fermentation when I'm sure I peeked once or twice. And while it ferments like ifyou like, now I have a carboy. So I can watch it happen. If you are looking at it, you can literallysee the liquid, like churning inside there, you can see how the starts to come together. It'scalled flocculation. Or they they sort of gang up together and hang out. So you see thesechunks floating around and like what's the chunks I don't like? Yeah, yeah, but there there isthat bad. Right? So you see all this stuff happening. And then after it's done, like within thecarboy you can see like at the bottom, there's probably about a quarter inch of this really kindof white, like silty that's all your yeast that's fallen to the bottom. They're now fat and happy intheir sleep and at the bottom. Wild. On top. Like all this sort of like really kind of gross lookingfoam happens on the top because yeah, ale yeast and ales, ale beers are easier for homeDbrewers to brew because the yeast works at room temperature. Got it where a lager yeast youneed to refrigerate. So you need they like about 50 degrees or so to ferment. So you need tohave your own creation and that that's where you get into the temperature controls ortemperature control fermenters and like to run a glycol chiller on this thing. Yeah. And it's justlike then you're all this other equipment. I've tried to keep it basic. I pretty much just stick toales. Yeah. And so it's just like I put it in a cool corner of my house. I wrap it with a bath towel.Yeah. Because you don't want light in there lights bad for beer. Is that That's similar tokombucha, right? That would be Yeah. Yeah. But you want to keep the light off of it. So I justput a bath towel around it or but I can still see the Bubbler going. And then sometimes I'll justtake a peek put it back. Yeah. But yeah, that when you first your first batch, you look at it likethis. Yeah, gross. Okay. So then you move it over, either to like, the bucket you're going tobottle into, or, like you're doing a secondary, you move it over, and there's all this junk left atthe bottom. That's where I say I kind of make a bigger batch than I need, then I can feel badabout like, I want to leave that. And just, I just don't mind on the saying this is leftover. Somepeople reclaim it, reuse it. And is that like, is that like the thing? We're like you have them youcan have a mother. And then the kind of I think that's more like a sourdough thing in truth.Yeah, my brother does in New York. Yeah, I know that pizza, like will brew a batch of beer, andthen kind of retain that and then move it for the next next batch. And then okay, so you don'thave like one that's constantly growing. You just keep it keep the chain moving, of like youkeep a little from the last batch to us. And the next batch. Yeah, keep a little from that batch tomove to the next batch. Does that give you control over flavor? It does. And then it sort of kindof creates its own unique flavor. I think Jersey time there's one of the wild the granddaddybreweries here in Columbus is barleys. They have a location on the high street in the shortnorth area. Yep. Yep. And the guy that owns that he was a home brewer. And from what I hear,I've never I've talked to him like one time for like a very brief Yeah, maybe a few times. But um,but the word on the street is he's a very, very hospitable to home brewers. And he's had thisstrange yeast that he uses any cabinet perpetually going. And they've been open for I guess, Iwant to say about as it been 30 years or 20 years, I think they're the longest ones. But he kindof always has this yeast on hand. And my story is, is if you catch them at the brewery and askhim for some he'll, like fill up like a little growler of it. And it's like, you get this giant container.This is a story that someone told me and it's like, he's like, Sure, I'll get you some nice and it'slike this giant, like half gallon container, and you're using maybe an ounce. And so it's like, Oh,great. What do I know? He's just, he's just really helped. Happy to help. homebrewers and hehad super cool. Prior to the pandemic, they'd held a homebrew competition, like every year forlike, 20 some years. Wow. So they haven't picked it back up yet. I don't know. I could say.Okay, that this is like super fascinating. Like, Kim once got into trying to brew kombucha? Whogave you the who gave you the? Yeah. Oh, that's right. Yeah. So she was doing like, I mean, it'snothing like what you guys are describing, like at all? Okay, so history. Was it monks that cameup that figured out beer? I think it goes beyond monks. i We're talking like 5000. Back, really?And I mean, the story, I think that most people would say is it's pretty much saved humanity.Because it the process of making beer makes your liquid clean, drink clean. So you're boilingwater. And it's also a way like, farmers would have so much grain, but they can't store it in agood way. So they make this liquid bread. Yeah, it has nutritional value. Yep. The water hasbeen boiled. So it's something sanitary and safe to drink. So that's sort of the origins of it. And alot of times, like when you think of like gold, they were probably hammered all the time. But itwas probably like a 2% beer. Yeah, like it was really and it's like I couldn't even imagine likewho figured this out? Right. But somebody did it. And then thank goodness, but But yeah, itwas but yeah, it was common that actually the it was they call them l wives. It was sort of thethe wives responsibility. And so most brewers right off the bat are women. Oh, I mean, it makessense. Yep. Makes sense. Yeah. Part of the household duty. Yeah, your hands feel so good. Imean it because what you're describing is a very hands on process, at least at the beginning.Now do you guys have like a dedicated space for this?Paul 49:24I mean, space in my house. It's probably I like to have more space. But yeah,Lance Foulis 49:30us too. Yeah, I think similar to your it breaks down and stores. Yeah. Like, there's definitelyguys that have like a small, like small scale brewery in their basement. Yep. Like, and it's likesome of the stuff I see on there is just bananas. I mean, it's like a step down from amicrobrewery. Yeah. And that's, that's wild. When you're done with the fermenting process.What do you have to do next? Packaging?Paul 49:57Yeah, dippingLance Foulis 49:58so you're mostly done.Paul 50:00Most Yeah, you're in the homestretch for sure. There are some beers, you might want to dryhop, which is just introducing more hops for more aroma.Lance Foulis 50:11Can you tell me what a hop is?Paul 50:12It's like a it looks like a little pine cone. Okay. That's what I was visualizing. Yeah. Okay, so haslike little resins in it. And those resins are what flavor.Lance Foulis 50:21So you if you wanted to add it, you would be adding it into, like, it's done fermenting. You add itin that container. Yeah,PPPPin that container. Yeah,Paul 50:28say like 510 days, you can throw it right into the container it. It's sanitary. I don't know howDustin 50:36Yeah, well, we use the hops, we typically use or processed, it's not like that whole little, that'scalled like a cone or the hot flour. We use it's their hot pellets, where they take that flour andbasically pulverize it. And then they bind it together with some sort of food grade gum, got it,and it extrudes out and they just sort of cut it. So it literally looks like little tiny pellets. But it'sgreat, actually, you get more bang for your buck with those because if you throw the wholecone in there, just the outer letter layer is touching the boiling beer with the pulverize pellet, assoon as you touch it, then it basically dissolves into the the liquid. Oh, and so you get morehospitalization where there's more surface area touching the bits of pop, so you can use lesshot but get more of the bitterness or the flavor out of it. Okay, so that's what you're doing withthe hops is is affecting the bitterness, bitterness and overall flavor. Overall flavor. Yeah. Andaroma, aroma. Again, with hops. It's tricky, because it's like when you're putting it in. Yeah. Sothe very the longer it sits in the boil, the better it gets. So you get really bitterness. If it sits inthere for an hour, an hour and a half. If you're putting it in in the last five minutes, it's more orless, it's going to affect the taste. Yeah, it's not the bitter taste heard. That's when you'regetting more of the fruitiness from it. And then like Paul said, at the very end, when you'reputting it into the after it's been fermented the dry hop, yeah, you're it's almost 100% smell. Soif you're not going to impart much flavor, you're imparting absolutely no bitterness, but it's allsmell that you're getting.Paul 52:11But that can sometimes affect how you perceive taste for sureLance Foulis 52:15how you perceive the taste. Yeah, that's interesting. Have you guys ever like brewed and like,you get the final product? And it's like, wow, and then you don't remember the process? So youcan't replicate it?Paul 52:28No, we both are pretty good about writing everything down. OrLance Foulis 52:34is this is a beer journal?PDPPPaul 52:36Yeah, journals. That's dope. They also online, there's references. Like I use one called bruger.You can just type everything and we use the same one. And you can go through and add notesthrough the whole process,Lance Foulis 52:48just like an online app. Yeah, yeah, it's I don't know. I don't think they have an app. I had toYeah, yeah. Exciting. That's cool. Okay, so how do you have time to write while you're doingthis? Sort of like there. There is big breaks, because you're waiting. Like when you're mashing,you're waiting that hour. Got it. So it's like you're kind of setting up for your next step. But thattypically doesn't take that whole time of mashing. So there are times where, like, we'll set up acouple chairs. Yeah, so let's sit down and like we have our timer set and we are like, someFacebook and yeah, music are like, Hey, do you see that article? We need to stir and like 30seconds. All right, I'll get this stir. That's awesome. But uh, cleaning some things in but yeah,clean things in between because sometimes something you use in step one, you'll need againin step five, so you got to get clean, clean and sanitize if needed, then, or you need a wholekind of thing set up for step three. So you kind of start well, let's start sanitizing or fermenter.And we'll get the RS chiller system set up with the hoses and pump. So we can circulate theliquid through and that's okay, this is so wild. i Okay, I want to get your take on this. When Iwhen I was in flight school, we had checklists literally for everything. And it was all about beingsafe, because you don't want to crash. Yeah. Most most days you don't want to crash to goodlife goal, right to not crash. So like we would every single plane had basically like a notebookthat was just like checklists for whatever you're about to do. Okay, I am getting ready to turnon the engine. Let me go through my engine checklist. We had a checklist that we wentthrough while we're going into land. All these things to look at look out the window, make sureyou still have a wheel. Which is really important if you have landing gear that goes up anddown obviously, but even with like landing gear that doesn't go up into the plane, you still wantto go look as a habit to make sure you can see a wheel. Obviously that makes sense. But Iremember never getting to a point where I was comfortable enough with a checklist that Ididn't look at it. Yeah. Well, you weren't. You were actually required to look at it but there wasplenty of times I was flying by myself and I wouldn't have to but I never felt safe enough to notlook so like. It's good to have it. When are you guys doing anything like that while you're goingthrough all this stuff?Paul 55:07Yeah, I have forgotten a step before. Oh, yeah, I don't put Irish moss and like was my beer socloudy? What did I yeah, that'sDustin 55:14sort of like it doesn't really affect the flavor it affects the appearance of it. What this way hewas talking about so it's not detrimental appearance like how like what is it a clarity at the end?Like if it's you have a nice clear beer or is it kind of like, hazy and hard to see through? Yeah.PPDOkay. So Irish moss is an additive that you can kind of put in at the end of the boil, and it'sliterally a moss and it goes from Ireland. Yeah, sure. I don't know. But yeah, it just sort of kindof has some sort of, we're not chemists by any means. We were meant to say the disclaimer,definitely more of a chemist than I do. But definitely, like home self taught homebrewers. Butwe know that when you put Irish Mohsen. I don't know why, but yields a clear beer. Got it. Butyeah, that means this is such such a wild process. Okay, have you ever made a giant mess?I've had to boil over Yeah. And that's right, as the beer may have run, or you run them through,and you have your beer and your boil kettle and you're bringing it up to temperature to boil,right? It hits this point where it gets a little punchy. And, like, what does punchy mean? You getthis sort of real fine foam layer gets about 190 degrees or so boil is about to 11 as boil. Okay,sure. So about 180 190 You see this sort of like a real fine, thin, thin foam, go over the top, likewhere we're getting there. Yeah. And then all of a sudden, it seems like it's like, boil now. And itjust gets really like crazy. And especially it depends on how much you know, we use propaneburners. So like, how much do we have it cranked? Yeah, and you're better to creep up on it. Iget impatient and crank it. That would be me. Like, I want to I don't want to spend all day doingthis. I gotta get to my oil quick. So I have a tendency of cranking my burner up. But then I haveto remember when I see that I need to start back in my propane off because it's going to boil atany second. And if you get distracted in the slightest, right? When it does, you look back andit's just phone is flowing over the pie all over the floor. Like we both use our garage is ourbrewery here. And so it's like he got the sticky mess on the floor. And like how much did I justlose? I don't know. Yeah, I feel like Paul, you had a memory. Yeah.Paul 57:31Yeah. I didn't want to share somebody else's. I did see the aftermath of a blow off at the bird.Avery one time, and it was a it was a disaster. All the way up to Oh, yeah, it was probably 15feet high. Yes.Lance Foulis 57:51Yeah, sometimes the fermentations a little more excitable than you anticipate. And I talkedabout the little airlock, you put in some beers, you just know, there tend to be like a heavierbeer, like you talked about raspian, which is like an Imperial Stout. Those tend to ferment alittle more vigorously. And so instead of that little guy, I just got mine at Home Depot, but it'sjust a tube that's about it fits perfect. And it's tough in that bottle, and then it runs down and Ijust have a little bucket of sanitizer. And because that little tiny hole is not going to do it. And ifyou don't anticipate that, yeah, clogs the hole, and then it pops out. And I've had chunky stuffon Imperial style when I first started brewing, and I came home from work and I had it on mycar. And I was living with mom and dad at the time. I don't know if they knew it or not, but Icleaned it up before they could see it.Paul 58:45That's what's happened. Pre fermentation. Oh, really? Yeah, it's pretty wild. I've never seenanything like that. But I've done the same thing you've done yeah, with the boy like the whatdo they call that boil over. Now, it's, it's called something when I didn't have a blow off to onePPonce and I never had like, I don't use them anymore, because I have vessels big enough forthat alcohol vapor to go. But if you have it in a tight container, sometimes that can be a recipefor disaster.Lance Foulis 59:19I can't even imagine I'm writing something down. Because I know how I want to do the nextstep here. So what we're gonna do now is we are going to transition into the next phase of thepodcast. This is gonna be the last part of this awesome podcast, where we're going to pausethe recording, we are going to get set up because Dustin and Paul brought some home brewedbeer that we get to try and we're really excited to try it and I'm going to ask all the questionslike what the heck hoppy means. Yeah. What was my other thing that I wanted to ask? Yeah,like the term hoppy and then We got you guys already talked to me about like dry andeverything. So we'll take up we'll take a pause here and then we'll be right back okay,everybody, we are back and we have the beers that have been home brewed laid out in front ofus, we have four different kinds. I'm gonna, I'm gonna read them. And then if you guys want tojust tell me whatever fun facts you want to tell me about? Actually, let's do this. I'll read themand then you just tell me about these beers. That's what I'll do. I'll read all four of them. Andthen you just tell me what, whatever we want to know about these four beers. So first, we havethe smoked lager. Then we have a pale ale, and we have an old ale. And then we have an oatNeal Porter, which sounds fascinating. So what's going on with these beers?Paul 1:01:07The Lager is the one that takes the longest it's the it's the it's lagered so chills Yes, it fermentedferments and cold Yep, temperature. And then it has a little slight bit of smoke grains and it'sactually an all German recipe. So all the grains are all German. All the hops are German,everything. Just tried to do like a real basic. I forget what they call it rush beers. That what theycall smoke. Yeah, yep. Yes,Lance Foulis 1:01:35beer Roush rounds, Ross Roush.Paul 1:01:39So just a German smoked lager. And you can tell him about that pill because that's really yourLance Foulis 1:01:45Yeah, the second one's a pale ale palos, probably one of my favorite styles of beer to drink. Ifeel like when I get a pale ale i really like I like it when they're super balanced. I don't want itsuper Hoppy, but not super multi. It's something like it's a session beer, you want to drink it?Over a period of time? What is hoppy mean coffee is that sort of bitterness, bitterness. And solike, again, it can either be bitter or just overwhelming floral or fruity sort of flavors or aromas.PPBut when typically when I'm talking about like a balance, and I say it's super Hoppy, I'm talkinglike It's bitter. Yeah, a very strong bitterness. So what about the multi multi is more thesweetness quality of the beer, and those two sort of play together to balance it out? Sure. So aan IPA would be kind of on that hoppy and where the third one we're going to have is the oldAle, which has more malt in it. So it's gonna be on the multi-year side with very little hops. Evenin the recipe. It probably has very little hops does multi equal more foam? I'm not really notnecessarily. And what governs how fizzy, carbonated thank you card. What governs that