Podcasts about east coast ipa

Episode 162, Dean takes the crew on an IPA journey of English IPA from Goose Island, East Coast IPA from Modern Times and a West Coast IPA from Firestonen Walker. Cheers Big Ears!Thank you for listening and supporting our podcast!  We hope you have as much fun listening as we do making them. We appreciate every listen, comment, and subscription. Email us at beerclubpodcast@gmail.com and we might read your comments in an upcoming episode.  Help support us at the Beer Club Podcast store at https://beerclubpodcast.myspreadshop.com#beer #beerclub #beerclubpodcast #bestnewpodcast #whatsinthefridge #WITF #beeroftheweek #newandnoteworthypodcast #bestpodcast #drinklocal #craftbeer #beertasting #youtubepodcast #spotifypodcast #applepodcast #beeradvocate #drinklocal #beer #beerreviews #beerranking #IPA #stout #lager #paleale #porter #pilsner #ale #westcoastipa #americanipa #blackipa #coldipa #hazyipa #DIPA #XPA #blondeale #amber #wheat ale #belgaintripel #goose island #moderntimes #orderville #firestonewalker #unionjack #parabolita

Learn how Horse Thief Hollow became the most award-winning brewery on the south side of Chicago, having won 10 major awards (and counting). Horse Thief Hollow Brewing Co's Jake Nelson (Head Brewer) and Adrian Morrison (Brewer and Sales Manager) discuss the fascinating legacy of Horse Thief Hollow Brewing in Chicago's historic Beverly neighborhood, exploring the origins of the brewery's name, its cultural significance, and why the Illinois militia had to run off horse thieves in the very early days of Chicago. They also share their humble beer origin stories, including Andrian's rising through the ranks in order to get to where he is at Horse Thief Hollow. They also talk about what “cellar work” actually means when working in beer before they discuss how Horse Thief Hollow Brewing Co. has become the most award-winning brewery on Chicago's south side, including a deep dive into how they overcame the challenge of brewing high-quality Pilsners consistently in order to come up with their award-winning Little Wing Pilsner.  After the beer break, they discuss Annexation, a West Coast IPA, including an explanation of what makes an IPA a West Coast IPA specifically and why West Coast IPAs are making a comeback. Jake also talks about when a beer is “done” and he doesn't feel like he needs to keep changing a recipe. Then, they discuss Horse Thief's Soul Train Sour Ale, which they insist Brian try, even though Brian is outspoken about the fact that he doesn't normally like sours. Did he love it or not? You'll have to listen to find out! Today's Featured Merchandise: Celebrate the art of beer diversity with the "Taste the Grainbow" muscle tank. Featuring a colorful design of four unique beers, this tank is perfect for craft beer enthusiasts who embrace variety, available in multiple styles and colors! Every purchase you make directly supports the show's production and hosting costs. Find it here: https://3b8877-3.myshopify.com/products/gals-grainbow-tank?_pos=1&_sid=fd3f273a5&_ss=r  You can find other amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com  About Horse Thief Hollow Brewing Co: Located in the Beverly neighborhood on Chicago's South side, Horse Thief earned its 10th craft beer award in its 10th year of brewing: Little Wing Pilsner captured gold medals at the World Beer Cup and the Great American Beer Festival in 2023. Learn more on their website at https://horsethiefbrewing.com/  — If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Pilsner, West Coast IPA, East Coast IPA, Sour Beer, Milkshake IPA, Slushy Sour, Farmhouse Ales, Saison, Kolsch, Lager, craft beer, Chicago's South Side, Soul Train Sour Series, Mango Tahini, beer pairings, craft beer trends, German hops, brewing consistency, Lagering process, brewing techniques, cellar work, award-winning beer, beer SOPs, South Side beer market, brewing philosophy, sourcing beer ingredients, beer clarity, American malts, German malts, Tettnanger hops, beer fermentation, craft beer enthusiasts, Miller High Life, Allagash White, Pistachio brown ale, Brewing innovation, Beverly neighborhood, Illinois militia history, Chicago history, and horse thieves.

Mike and Dave have a Murky IPA, Belgian Quad, and a East Coast IPA in the tastings. A short segment of Shows You Should Be Watching and our WrestleMania pick results. Listen in to find out the latest on the ORIGINAL "Ovi Watch" and the rest of the Sports segment. Could you stay at the New Yorker Hotel for 5 years OR have a squirrel in your jacket? Listen in to find out how. --- Support this podcast: https://podcasters.spotify.com/pod/show/david-dawson7/support

Dogfish Head 60 minute IPA is an American IPA by style. 60 Minute IPA is continuously hopped -- more than 60 hop additions over a 60-minute boil. Getting a vibe of where the name came from? 60 Minute is brewed with a slew of great Northwest hops. A powerful but balanced East Coast IPA with a lot of citrusy hop character, it's the session beer for hardcore enthusiasts! This craft beer is 6% ABV and 60 IBUs. In this craft beer review, we will take a look at the color, smell, and taste.

Ten years into the rise of hazy IPA, the brewing world knows far more about how to make this challenging yet enduringly popular style—yet the deeper we push, the more we realize how much more we have to learn. For this extended episode of the podcast, we got the gang from last year's West Coast IPA Now! episodes back together to discuss hazy IPA, along with a respected East Coast voice in the hazy IPA conversation. Steve Parker of Fidens (https://www.fidensbrewing.com) joins Evan Price of Green Cheek (https://www.greencheekbeer.com), Kelsey McNair of North Park (https://www.northparkbeerco.com), and special guest host Vinnie Cilurzo of Russian River (https://www.russianriverbrewing.com) as they dissect varying approaches to medal-winning, crowd-pleasing hazy IPA, including: choosing soft water over more chloride-heavy approaches different strategies around pH to balance flavor, function, and food safety selecting malt for color and flavor contributions using adjuncts such as unmalted wheat, chit malt, oats with husks, and more, to build pale color yet stable haze feeding bigger fermentations to offset low efficiency mashes the impact that certain hop varieties have on haze development and stability “coolpooling” with concentrated pellets and knockout hopping with advanced hop products promoting biotransformation during active fermentation without dry hops in the tank double-batching over two days while under-pitching and over-aerating closing the tank several days before terminal, and dry hopping under pressure the impact of pellet density what to look for in certain varieties at hop selection balancing bitterness and final gravity And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) Turnkey brewery systems. Production line design services. Retro-fitting processing systems. ProBrew™ can do all this and more with any brewery, old or new, small or large. For more information, fill out our contact form on www.probrew.com or email contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard has supplied flavored craft juice concentrate blends to over 46 states for the production of fruit-forward beer, cider, seltzer, wine, spirits, and more. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Streamline efficiency with Omega Yeast's Diacetyl Knock Out series. The DKO series is comprised of 8 familiar yeast strains engineered to knock out the formation of diacetyl before it starts. The strains you know, now better. Contact Omega Yeast today at omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Ss Brewtech (https://SsBrewtech.com). "Ss Brewtech was founded by a group of home and craft beer brewers, dedicated to bringing an engineering-first approach to brewery equipment. Ss brewhouses are used to formulate new beer recipes at some of the world's greatest breweries. To learn more, head over to SsBrewtech.com" Christian Hansen (https://www.chr-hansen.com/en/legal-notice): Christian Hansen are the fermentation experts with over 100 years experience in dairy and wine, and are now bringing that knowledge of microbes to brewers with their SmartBev range of frozen liquid yeast and freeze-dried bacteria.Go to Chr-Hansen.com to learn more.

TICKETS REMAIN FOR FIRST EVER FROTH FESTFroth Fest 2023 will take place at Island Park in Williamsville on August 12. The event will feature more than 25 local breweries, local food, and live music from The Strictly Hip. The beer tasting portion of Froth Fest, 12:30-3:30pm, is ticketed. General admission tickets are $60 and VIP tickets are $100. VIP includes early access, exclusive Liquid Lollipop release, and custom glassware. Froth Fest will take place from 12-10pm and live music, food, and Froth beer trailers will be open to the public for free. ONE-EYED CAT BREWING DROPS FIRST CANNED BEERWilliamsville's One-Eyed Cat Brewing has released their first ever beer in cans – Helles Belles, a light and crisp 5.1% Munich Helles-style lager with notes of bready malt, an underlying hop bitterness and a slightly dry finish. Helles Belles is available in 16oz. 4-pack cans at the brewery right now for $14.99. VIP CRAFT BEER FUNDRAISER AT BUFFALO WING FESTThis year's Buffalo Wing Festival, which takes place on September 2, will feature a craft beer VIP experience. Breweries include 42 North Brewing, Steelbound Brewing, Ellicottville Brewing, Resurgence Brewing and more. Tickets are $75 and include admission to Wingfest, access to the Buffalo Bills field, $15 in wing/food tickets, craft beer tastings for two hours, souvenir plate and tasting cup and a free bottle of Dan-O's seasoning. RESURGENCE BREWING PLANS LAGER RELEASE, BLOOD BROTHERS COLLABResurgence Brewing is bringing back their I Want My WNY Lager on August 18 (5pm), an American-style light lager with slightly sweet notes of corn. The beer will be available on draft and in 16oz. 4-pack cans to go. For the release, there will also be a Buff-a-logo pop-up shop at Resurgence's Chicago St. taproom. The following day, on August 19 (12pm) Resurgence will release Little Brother West Coast IPA, a collaboration with Toronto's Blood Brothers Brewing. This sessionable West Coast IPA is the little brother of Bigger Brother IPA, a 6.5% IPA with Idaho 7, El Dorado and Strata hops, which was brewed at Blood Brothers. Little Brother will be available on tap and in 16oz. 4-packs cans to go. STEEL LEAF BREWING TO HOST SPECIAL MOE'S POP-UP TAVERNCome September, Steel Leaf Brewing will be transformed into Moe's Tavern from The Simpsons. From Sept. 8-17, a portion of the brewery will become everyone's favorite dank pit watering hole from the populated animated series, complete with iconic front entrance and bar. This is a ticketed event and limited and timed tickets must be purchased in advance online. The event will feature an exclusive food menu, as well as a special beer brewed for the event by Steel Leaf. Costumes are encouraged. For more information, visit moespopup.comBILLS-THEMED BEERS RETURNS AHEAD OF START OF PRESEASON Just in time for the start of the Buffalo Bills preseason this Saturday against the Indianapolis Colts, a number of Bills-themed beers have returned to brewery and store shelves across Western New York. In addition to staples such as Thin Man Pills Mafia and Community Beer Works Let's Go Pils, Resurgence Brewing Circle the Wagons Pilsner & IPA, Ellicottville Brewing The Herd Crushable Lager and Fan Zone IPA, Flying Bison Buffalo Pils, Big Ditch Make Me Wanna Stout and No Punts Intended Pilsner, Brickyard Brewing Number 14 East Coast IPA and Number 17 West Coast IPA, 12 Gates Pancho's Legacy Lager, and Steelbound Brewery AllenTown IPA to name a few. Southern Tier's flagship IPA even got a red, white and blue can art makeover for the new season. Look for these beers wherever great beer is sold. Hosted on Acast. See acast.com/privacy for more information.

This week I sat down with Nate Klein who is the co-owner of Parsons North Brewing in Columbus, Ohio. Parsons North has a super cool outdoor space, as well as a pretty darn spacious indoor area as well. They opened at the beginning of 2019, and they have been rocking it for the past 4 years. The beer is phenomenal and there are plenty of fantastic options for those that may not be beer oriented. PNB makes their own in house cider, as well as offering a full complement of mixed drinks and spirits. While there is not a kitchen at PNB you will have no issues locating a bite to eat from local eateries as well as the occasional food truck. Beer Selection: ·       Mexican Lager – 5% ·       Keller Whales ·       East Coast IPA – 7.2% ·       Bourbon Barrel imperial Stout - 11% You can find Parsons North Brewing at https://parsonsnorth.com/ and you can also see them on FB at @parsonsnorthbeer and IG at @parsons_north. Make sure to get your tickets to the 3rd annual Ashland Alefest. This year it takes place on June 17th from 4pm-8pm in downtown Ashland. Enjoy beer from over 30 breweries, food trucks, and live music. Get your tickets here: https://www.eventbrite.com/e/ashland-ale-fest-tickets-585900182217 You can also go to my Facebook page and enter to win 2 VIP tickets for the event. These tickets will get you in to the event an hour early and you'll get extra drink tickets. Go to https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FTheBrewerOfSeville%2Fposts%2Fpfbid0g5b3BnmaWnSh9txsTVUP29D1ga4md9eyJz8keUo6a9FK4AQNFqgYE7LHxgfnxRNXl and get entered into the drawing. Support the show by doing your Amazon shopping through our affiliate link. Just click the link here or on my website and do your shopping as you would normally. With every purchase you make using the link the podcast gets a little commission kick back. https://www.amazon.com?&linkCode=ll2&tag=thebrewerof0f-20&linkId=508b80c5f61935cee690c0e883386653&language=en_US&ref_=as_li_ss_tl Please consider becoming a member of the Pint Club by visiting my Patreon page at https://www.patreon.com/PintTalkingPintClub There are four tier levels and when you join the Pint Club you will get an opportunity to win a six pack of Ohio beer that is shipped by Rivalry Brews https://rivalrybrews.com/. You will also get a few coupon codes, a Pint Talking Sticker, and you'll also get the early released ad free version of this show. Don't forget to visit my website at https://www.thebrewerofseville.com/ to catch up on old episodes and visit the newly renovated BOS swag store. I have added several new colors and styles of Tees and Hoodies. Make sure you check out our friends at  Wrecking Crew Brew Works on the web at https://www.wreckingcrewbrewworks.com/ and follow them on Facebook at https://www.facebook.com/Wreckingcrewbrewworks and Instagram at https://www.instagram.com/wreckingcrewbrewworks Check out our other sponsors: North East Ohio Craft Brewery News – Check out one of the best sources for craft beer news in Northeast Ohio. You can also find them on Facebook at @ NEOCBN. https://neocraftbrewerynews.com/?fbclid=IwAR1W2i4nKp2fCO0jpQEnZE0ekO8oRYRbK8u6hI16wek8T2CGUvWntZ_FWKo Join the American Homebrewers Association and get access to hundreds of award-winning recipes as well as countless informative articles. Follow this link and use the code PintTalking for $5 off your membership. https://www.homebrewersassociation.org/support-the-aha/?promo=the-Brewer-of-Seville. Shirts on Tap at https://shirtsontap.com/ and use the code rq7szr  For $10 off your first order.

If you want the IPAs Expert Recommend, then this list is for you. From Hazy Little , Pliny The Elder, Bell's Two Hearted, Nelson IPA from Alpine Beer Co., and Sculpin - which is your favorite? Also remember, when you're drinking an IPA, that hops, which give many varieties of beer their juicy, bitter and floral flavors and aromas, might also be great for your brain! Get the details on why these earned their spots at the link https://studyfinds.org/best-ipas-2023/ Guinness is preparing to toast St Paddy's Day with prizes, a new commercial campaign, a digital film, celebrations, and Joe Cool times 2 - Joe Burrow and Joe Montana. What is this all for? The Best St Patricks Day ever, of course. You could win with Guinness' St. Patrick's Day Toast contest too! Guinness is taking it coast to coast, choosing the top toasts that celebrate friends, and family and embody the spirit and joy of St. Patrick's Day. So crack open a Guinness Stout and get your Irish on by heading to the link https://www.multivu.com/players/English/9120451-guinness-st-patricks-day-surging-together/ The third story after this - and if you enjoy today's stories, remember to thank me with like or subscribe.- The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! For Goodness SAKE! Sake is getting a big boost in sales and we're going to see some very big changes in the fermented rice beverage as a result. Growing sales globally is leading to sake brewers pairing with wine makers, and more directly pursuing Japanese food lovers. Food lovers who discovered the beverage while cooking more at home in recent years helped the momentum get rolling, and the industry is flexing fast to make sure it keeps rolling. Find out more about the Sake revolution at the link https://www.bbc.com/news/business-64797853 Buy me a Beer and get merch - https://ko-fi.com/boozebuddy Find all the show notes, links, and suggest a story at https://BoozebuddyUpdate.com *Affiliate links below* El Gato Retractable Green Screen - https://amzn.to/3gKm4jr LED Streaming Key Light Desktop - https://amzn.to/3TYfV10 Canon 80D - https://amzn.to/3JwYpiB MOMAN MA6 Lavalier Mic - https://amzn.to/3ZktFHf #theboozebuddyupdate #boozebuddy #boozebuddyupdate #beerindustry #boozenews #booze #ipa #hops #craftbeer #indiapaleale #westcoast #eastcoast #hazy #hazyipa #ibu #bitter #floral #sculpin #guinness #stout #stpaddysday #stpatricksday #saintpatricksday #prizes #toast #toastmasters #toastmastersevaluation #sake #sakelover #winemaker #winemakers #winery #collab #collaboration the boozebuddy update, beer industry, global news, booze news, booze, IPA, West Coast IPA, East Coast IPA, Hazy IPA, India Pale Ale, Hops, Hoppy, Hop flavors, IBU, bitter, Saint Patricks Day, St Paddys Day, Guinness, Stout, Beer, Stouts, Toast, Prizes, Sake, sake brewers, sake makers, wine makers, collab, --- Support this podcast: https://podcasters.spotify.com/pod/show/boozebuddy/support

This episode features beer from Russell Brewing starting with Neopoliton Stout followed by Blood Alley.  We sneak in our international series 3 Cord Kolsch by Witches Hot Brewing then back to Russell for East Coast IPA, Lemon Lime Gose, Flood Relief and finally Oatmeal Stout.  Join us weekly for new episode and make sure to follow us on social media for upcoming features.  Stay Crafty!!

On EP173 we celebrated 34's status as the all-time single season Leafs goal scorer. Then we took a peek at the two games in Florida and what they meant.   Trevor enjoyed a an East Coast IPA from Mariner Brewing Company. 

Lots to celebrate on EP122. B2B shut out wins vs the Oilers with depth goaltending.  Also Curley Brewing Company in London, Ont hooked Sean up with an East Coast IPA that hit all the notes. Trevor had the usual surprise beer from Liquor Planet that turned out to be anything but the usual. We ducked down to Buffalo to see what a dumpster fire looks like in our Crossing the Border segment. 

Cheers and nerdy beers, future boy! We've got some beer science with future and past themed beers, we're cleaning out our cellar, talking Super Bowl prop bets, and getting drunk at school.Ally kicks off the hydration with a local beer from her hood; she's drinking Lethe, a Kellerbier from Solaris Beer & Blending.The crew talks about a pop-top fundraiser that's perfect for drunk people. Ally finds out that not only are girls drunker than guys, but they are loved by dogs more as well. Greg talks about the horrible Pliny the Younger shopping experience and his big cellar cleanout. Scott is sipping on Simtra TIPA from Knee Deep Brewing.In Tech Talk: Apple is finally making it possible to unlock your phone while wearing a mask. Look out for iOS 14.5.In Sports News:•Kansas City is still favored to win over Tampa Bay.•The big Super Bowl prop bets.•Jason Witten retires (again).•MLB has issued a 154 game season proposal.Greg is putting on the lab coat and conducting some critical beer science! He's rocking a two-part collaboration from Topa Topa Brewing Ventura, CA, and Casa Agria Specialty Ales from Oxnard, CA. First is Topa Topa's The Way Forward Is Back, a clear East Coast IPA. Next up is Casa Agria's The Way Back Is Forward, a Hazy West Coast IPA. And for the final touch, a combo of the two, great Scott!In Booze News:•Anheuser-Busch has cut all Budweiser Super Bowl ads.•Boulevard Brewing is in hot water over sexual harassment. •A substitute teacher is arrested for a DWT.Cheers to Thousand Oaks, CA, for being our top listening city for last week!Don't forget to check us out at www.theunfilteredgentlemen.com and follow us on our social medias for some great beer shots: www.facebook.com/theunfilteredgentlemen, @unfilteredgents on Twitter, and TheUnfilteredGentlemen on Instagram! We want you to drunk dial us at (805) 538-BEER (2337); we'd love to hear from you! Make sure to follow @ally.in.cally.

We're about to get SCIENTIFIC w/ these East Coast IPA's, & into the musical WEEDS, talking some of our favorite bands from throughout the years! Check out Video Ep.'s on the Beer Belly YouTube Channel! https://www.youtube.com/channel/UC3wZN9kuPURCwC-RYlug6YA  Beer Belly on Instagram! https://Instagram.com/BeerBellyPod Beer Belly on Twitter! https://Twitter.com/BeerBellyPod Email us: BeerBellyPod@gmail.com  | What should we drink next? Let us know! --- Send in a voice message: https://anchor.fm/beerbellypod/message

Visit our website BeautifulIllusions.org for a complete set of show notes and links to almost everything discussed in this episodeSelected References:2:05 - Treehouse Brewing Company2:30 - The Brewers Association trade group, which represents the majority of American Brewing companies, defines an American craft brewer as a small, independent brewer with an annual production of 6 million barrels or less, which represents roughly 3% of annual American beer production. Although the vast majority produce way less than this, the number was increased from 2 million barrels in 2011 to reflect the growth of the industry. For reference, the Treehouse Brewing Company has the capacity to produce about 150,000 barrels per year at its current facility which opened in 2017, whereas the Boston Beer Company, makers of Sam Adams and one of the largest craft breweries in the US brewed about 5.3 million barrels in 2019. Additionally, an independent brewer is one in which less than 25 percent of the craft brewery is owned or controlled by a beverage alcohol industry member that is not itself a craft brewer. See “The Importance of Defining Small and Independent” (Brewers Association, 2018)4:17 - The top 250 beers overall and the top 100 rated New England IPAs according to Beer Advocate7:22 - See “What Is the Difference between Ale and Lager?” (Craft Beer & Brewing, 2017)7:34 - See “American Lager” and “American Adjunct Lager”15:39 - See “Alcohol is a Social Lubricant, Study Confirms” (Association for Psychological Science, 2012) and “5 Studies That Help Explain Why Social Drinking Is So Rewarding” (The British Psychological Society, 2017)16:16 - See the entry on “College Drinking” from the National Institute on Alcohol Abuse and Alcoholism16:46 - Sierra Nevada Pale Ale18:13 - Although alcohol use is a complex cultural phenomenon that can potentially serve a variety of prosocial purposes, it is one that merits a much more thoughtful look due to its potential for harm, particularly amongst young people. According to the American Addiction Centers and Alcohol.org, the use of alcohol has been normalized in almost every culture, but it should be noted that alcohol is a toxin, and regular use of the can lead to medical, mental health, and social problems...In the U.S., alcohol is the most commonly used substance of abuse among young people...Individuals ages 12-20 account for 11% of all the alcohol consumed, more than 90% of which is consumed by binge drinking. Current drinking culture can make it difficult for parents and young people to fully understand the severity and potential consequences of alcohol abuse. Teens may drink because of peer pressure, experimentation, stress, or other reasons...this risky behavior can lead to an alcohol use disorder (AUD) and heavy alcohol use in the teenage years can cause lasting cognitive deficits and alter the course of brain development as the brain continues to mature into a person’s early 20’s. Other dangers associated with underage drinking include impaired judgment, which can lead to violent behavior, and drinking and driving, increased risk of carrying out or suffering from physical or sexual assault, injuries, increased risk of later alcohol problems, and death. The CDC estimates that alcohol plays a role in the deaths of 4,358 individuals under age 21 each year on average. (Source: “Binge Drinking Statistics”)20:44 - Watch a video of Neil Young performing “Buffalo Springfield Again” - you can see the Sierra Nevada sitting on the stool next to him21:13 - Cascade hops21:56 - See “History of Craft Beer in CA” (California Craft Brewers Association)22:08 - See “Our Story” from Sierra Nevada and listen to an interview with Ken Grossman about the origins and growth of Sierra Nevada Brewing Company on the NPR podcast How I Built This with Guy Raz23:13 - See “Craft Beer Is the Strangest, Happiest Economic Story in America” (The Atlantic, 2018)24:16 - See “How America’s Iconic Breweries Survived Prohibition” (History.com, 2019)24:32 - See “How the Army Made Lager America’s Beer” (War On The Rocks, 2018)21:54 - For more on the connection between homebrewing and craft industry, See “The Roots of American Craft Brewing” (CraftBeer.com), and “The Evolution of the ‘Craft’ of Brewing” (BeverageDaily.com)24:52 - See “The Day Homebrewing Was Legalized” (Craft Beer & Brewing) and “Homebrewing Rights” (American Homebrewers Association)25:02 - The American Homebrewers Association is founded in 1978 by Charlie Papazian who also published The Complete Joy of Homebrewing in 1984 which many consider to be the “homebrewing bible”25:50 - See “Beer History” (Craft Beer)32:28 - New England Brewing Company32:47 - Sea Hag and G-Bot, the beer formerly known as “Ghandi Bot”, for more on the name change see “New England Brewing Decides To Rename Its Gandhi-Bot Beer” (Hartford Courant, 2015) 33:20 - See “Cascade Hops: The Variety That Launched A Craft Beer Revolution” (Kegerator.com), the “American IPA” style sheet from Craft Beer, and “How the West Coast-Style IPA Conquered the World” (First We Feast, 2015)33:35 - See “Citra Hops: The Most Citrusy Aroma Hop in the World of Beer” and “Galaxy Hops: The Homebrewer’s Guide to the Variety” and “Amarillo Hops: The Citrusy Hop That Was Discovered By Accident” (Kegerator.com)36:48 - Sip of Sunshine from Lawson’s Finest Liquids, although in retrospect I think the beer we tried that day was actually Double Sunshine, the beer upon which Sip of Sunshine is based37:39 - Heady Topper from The Alchemist37:45 - See “Four Elusive 'White Whale' Beers That Are Still on the Loose” (Eater, 2015), “The Craft Breweries Who Make Them Weigh In: Why White Whales?” (Brew Studs, 2016), “10 Cult Beer Releases, and What to Drink If You Can't Get Them” (First We Feast, 2013) and “Are Rare Beers Worth The Fuss?” (Beverage Dynamics, 2017)38:49 - The style I am describing here is what eventually came to be known as the New England IPA, which was officially classified as the “Juicy or Hazy Double IPA” style by the Brewers Association Beer Style Guidelines in 2018. These IPAs have a high alcohol content over 7.5% and are typically described as having intense fruit flavors and aromas, a soft body, and smooth mouthfeel. They often have an opaque color with substantial haze and have less perceived bitterness than traditional IPAs but are always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known. The New England IPA has undoubtedly been the hottest trend in craft over the past few years with many small and larger craft brewers trying their hand at some version of a hazy IPA-style beer. In 2018, its first year as a competition category at the Great American Beer Festival, the “Juicy or Hazy Double IPA” style garnered more entries than any other style category - dethroning the American IPA as most entered beer for the first time in 16 years. For more on the New England IPA phenomenon, see “How the Hazy New England IPA Conquered America” (Thrillist, 2018), the “New England IPA” style sheet from Craft Beer, “‘Juicy or Hazy’ Ales Debut in BA Beer Style Guide, Representing New England IPAs” (CraftBeer.com, 2018), “The New England Style IPA is The Anti-IPA” (CraftBeer.com, 2017), “What Are New England IPAs (NEIPAs)?” (Beer Cartel, 2018), and “What the Hell Happened to the West Coast IPA?” (Gear Patrol, 2019) 44:00 - Generally speaking, the west coast IPAs that pioneered the American style highlight the bitterness of hops over everything where east coast IPAs strike a balance between malty sweetness and hoppy bitterness. Whereas west coast IPAs are dryer and have an aggressive bitterness, an east coast IPA is sweeter on the front end, which fades into bitterness, thanks to the hops. As an offshoot of the east coast style, New England IPAs are distinctly juicy, as in they can sometimes taste like you took a bite into a tropical fruit or citrus with the rind still on. Previous holdouts, who due to the early dominance of the west coast style thought that “craft” and “bitter” were synonymous, as well as newbies to the craft beer scene, have typically found it somewhat easier to get in on the game through the New England IPAs more approachable flavors, which has increased overall interest in craft beer. - For more see “East Coast IPA vs West Coast IPA: What's the Difference?” (Gear Patrol, 2020)49:39 - See “How The Rise Of Craft Beer Is Contributing To The Decline Of The Homebrewing Lifestyle” (Forbes, 2016)49:43 - Counterweight Brewing Company49:45 - DuVig Brewing Company49:49 - In January 1985 there were 100 craft breweries open and operating in the US, including early craft pioneers like Sierra Nevada and the Boston Beer Company, by 1996 the number of craft breweries had grown to 1000, and 50 different categories were recognized and judged at the Great American Beer Festival. The first “American Craft Beer Week” took place in 2006, and in 2014 craft beer production volume saw an 18% increase over the previous year with IPA taking over the overall production lead for the first time. By 2016 there were over 5000 craft breweries operating in the US, by 2019 there were over 8,000. In 2019 craft breweries captured 13.6% of the overall US beer market with sales totaling over $29 billion dollars, up from just slightly over $10 billion in 2011, and Ken Grossman, who founded Sierra Nevada back in 1980, has a net worth of $1 billion dollars. - For more see “Beer History” (Craft Beer), “National Beer Sales & Production Data” (Brewers Association), “Retail dollar sales of craft beer in the United States from 2011 to 2019” (Statista), and the Forbes profile of Ken Grossman53:16 - See “2020 Zymurgy’s Best Beers in America Results” a list compiled by Zymurgy, which is the bi-monthly magazine of the American Homebrewers Association56:42 - See “The History of Beer” (Craft Beer & Brewing), “Who Invented Beer?” (History.com), and the “History of beer” Wikipedia entry57:00 - See “An ancient thirst for beer may have inspired agriculture, Stanford archaeologists say” (Stanford News, 2018), “The History Of Beer And Why Civilization As We Know It May Have Started Because Of It” (All That’s Interesting, 2016)58:49 - See the “Stout” Wikipedia entry and various style sheets from Craft Beer for American Stout, American Imperial Stout, Irish-Style Dry Stout, English-Style Oatmeal Stout, English-Style Sweet Stout (Milk Stout)This episode was recorded remotely via Zoom in December 2020The “Beautiful Illusions Theme” was performed by Darron Vigliotti (guitar) and Joseph Vigliotti (drums), and was written and recorded by Darron Vigliotti

min 4:25 degustación min 15:40 "La Chela a través del deporte" min 31:09 "La Chela a través de la historia" min 47:55 "La Chela a través de la comedia" #IPA 3 sub-estilos que se desprenden de una de las cervezas más emblemáticas del mundo la IPA (Indian Pale Ale) acompaña a nuestros 3 cheleros y descubre los sabores y olores del Este, Oeste y Del otro continente! SIguenos y comparte este video @chelitolindobeer --- Support this podcast: https://podcasters.spotify.com/pod/show/chelito-lindo/support

The 10th episode of the ‘Beer n BS Show’ - News, Bullshit and Craft AleIn this show we discuss the F'd up British exam results debacle, Vice President candidate Kamala Harris, Oatley Oatmilk going evil, Brew Dog going carbon negative and conspiracy sycophants protesting against the covid lockdown and vaccines. Plenty of BS included and craft ale tasting.Join us as we discuss things that we often have no professional background in and meander down various rabbit holes whilst tasting a few new craft ales.Ales Tasted:Old Tom by Robinsons (Craft Ale) - 8.5% ABVRachel rates 8.3 out of 10Distant Galaxies by Burnt Mill Brewery (American Pale Ale) - 5.4% ABVAaron rates 8.8 out of 10Don't mess with Yorkshire by Northern Monk (Pale Ale) - 4.5% ABVNathan rates 8.0 out of 10Life and Death by Vocation (US Style IPA) 6.5%Geoff rates 6.1 out of 10Aaron's Beer Suggestion:Fuzzy Recall by London Beer Factory (New England IPA) - 6.3% ABVCollaboration with Gamma BrewingA generously hopped East Coast IPA, showcasing the best of hops such as Cashmere and Idaho 7. Brewed in collaboration with Danish haze-maestros Gamma - this is a hoppy, hazy, and juicy IPA. Tropical fruit flavours dominate while the malt provides the perfect smooth drinking foundation.Podcast Shout:Baking BrewA website that involves baking with brewing. Breads, sweet bites, pies, cakes, stuffing, better, dip and more. Each recipe has a unique spin whilst promoting American ales. An interesting site with lots of info on ales and breweries. Tune in to the next episode when we try one of their bread recipes using Quirky Ales Porter.Baking Brew Links: Website | Instagram | Facebook | Twitter

This week we go crazy for our featured reviews of Capone and The Lodge. We also discuss the original and the remake of Suspiria. Plus what else we've been watching which includes The Wrong Missy, Interstellar, VFW, A Single Man, and Lost Girls. All while drinking Hoptical Illusion. An East Coast IPA by Meckley's Brewing Co. out of Cement City, Michigan.Like us on Facebook! www.facebook.com/SudsandcinemapodcastFollow us on iTunes! https://podcasts.apple.com/us/podcast/the-sudsandcinema-podcast/id1494990925Follow us on Spotify! https://open.spotify.com/show/3Ludeu2hrTDuBfSGc9y7tOFollow us on PodBean! https://sudsandcinema.podbean.com/Follow us on Instagram! https://www.instagram.com/sudsandcinemapodcast/Send your questions and comments to sudsandcinemapodcast@gmail.comLogo and art by: @djmikeholiday

On this week's episode of Jewels 2.0 as always we discuss some new beer samplings and East Coast IPA's are always trending. Our watch list included; Alan Iverson's "No Crossover" documentary, Sebastian Maniscalco's "Stay Hungry" stand up special, and for all you wrestling fans, Beyond the Mat.

On this week's episode of Jewels 2.0 as always we discuss some new beer samplings and East Coast IPA's are always trending. Our watch list included; Alan Iverson's "No Crossover" documentary, Sebastian Maniscalco's "Stay Hungry" stand up special, and for all you wrestling fans, Beyond the Mat.

Season 2 is almost here but we felt we needed to address what we are all going through as vendors and engaged couples: the coronavirus. In today’s episode, we chat with Shannon Whitney Anson all about how to handle this time. She provides us with a lot of information and tips on what to think about as you contemplate postponing or canceling your wedding. We know this is a scary, frustrating time, especially as an engaged couple so we wanted to help you navigate this and feel confident in your decision making as you go forward. Shannon is also doing totally free 30 minute consultations if you need further help after listening to our episode. You can contact her on her website weddingplanningplus.net or DM her on Instagram @weddingplanningplus to set up a time to chat.   What’s in This Episode: What are some of the guidelines for rescheduling your wedding considering current events Why it’s important that you look at dates now if you want to postpone your wedding If you don’t have a wedding planner, call your venue and caterer first Why you need to rely on the CDC and local governments for up to date info on restrictions How to communicate with your guests so they know what to do Creative ways couples are dealing with having to postpone their weddings What to do if you have a wedding in the few weeks after May 10th Creative ways to share your wedding with guests who can’t attend What to think through if you are going to postpone your wedding How to handle if your vendor is not available on your rescheduled date   Resources:Season 1 Episode 2: How to Make Your Wedding Authentically You Wedding Planning During a Pandemic http://www.cweventsfirm.com/   About Shannon Whitney Anson:Hi, I'm Shannon!  Upstate New York has been my home for my entire adult life. I’m so grateful to live in such a beautiful part of the country. I grew up right near Lake George and currently live outside Albany with my husband and our three rescue pups. I have run 15 marathons (and counting), love East Coast IPA's, and my iPod is stocked full of music from my favorite band (Phish!).   I started planning weddings in 2007 and during the last 13+ years I have seen more and more couples looking to break the cookie cutter mold and plan a completely unique celebration for their family and friends. That’s why I love getting to know my couples and building them a special event that is expertly crafted and authentically them.   Connect with Shannon:https://www.weddingplanningplus.net/ https://www.instagram.com/weddingplanningplus/   Follow Kenny on IG at @kennethcooperfilmsFollow Julie on IG at @julieocchinoluxuryFollow the podcast on IG at @nowyoureengaged About Now You’re Engaged: Kenny + Julie are the hosts of the Now You’re Engaged Podcast. Kenny is a wedding filmmaker & owner of Kenneth Cooper Films, Julie is a makeup artist and owner of Julie Occhino Luxury Beauty. When we’re not traveling to serve the best couples in the world (love you all, you know who you are) we pop bottles and chat with industry pros to bring you the best in weddings. Don’t forget to rate & review Now You’re Engaged on your favorite podcast app! The more ratings & reviews you leave, the more happy couples we will be able to help navigate all that comes with being engaged!

Hey everyone, Welcome to episode 94! We are here again to find out which glass is the best glass for the drink we are drinking.  Beer is about what you'd expect.  We have been drinking it so long, there's no good way to tell which was designed to take advantage of the other. This week, we are drinking: East Coast IPA from Semi-Pro, Kangaroo Point. Thanks for listening!   Facebook: www.facebook.com/agooddroppodcast Instagram: @agooddroppodcast Email: agooddrop@gmail.com Website: www.agooddrop.com.au

Beer Research Institute 4th Anniversary Beer Pairing Dinner  Thursday 11/15, 7-9  We've specially prepared 4 courses to pair perfectly with our 4-year anniversary beers! If you want to try all 4 Anniversary beers before they go on sale on the 17th, you don't want to miss this. Reception Beer- 480G IPA 1st Course (Appetizer)- Crispy Pork Belly. Chili Garlic Almonds. Sweet and Sour Glaze. Vinegar Slaw. Paired with- Samurai IPA 2nd Course (Salad)- Romaine. Pickled Red Onion. Grilled Peaches. Hopped Pine Nuts. Pineapple Cider Vinaigrette. Paired with Freestyle Haiku  3rd Course (Entree)- Red Wine Braised Short Ribs. Garlic Herb Fingerling Potatoes. Caramelized Onions. Au Jus. Paired with Northern Cali Flannel IPA 4th Course (Dessert)- Dark Chocolate Mousse. Honey Graham Cracker Strudel. Macerated Berries. Whipped Cream. Paired with Pastry Pays The Bills Stout Tickets are on sale at www.bri.beer and at the Brewery. $45 per person plus 18% gratuity. There is a limited amount of tickets and our beer dinners sell out quickly. Make your plans now.   Beer Research Institute 4 Year Anniversary Party Saturday 11/17 - 11am-10pm Join us on November 17th to help us celebrate 4 years! We'll have 20+ beers on and live music all day! This year, we're releasing 4 very special beers for our anniversary The Re-release of Freestyle Haiku (formerly 2017 anniversary ale) Samurai IPA- a East Coast IPA designed and brewed by our assistant brewer, Sam! Pastry Pays The Bills- a Pastry Stout brewed with blueberry, blackberry and raspberry. Yet to be named Oatmeal IPA! The first 200 people can get our limited edition anniversary glass with a pour of any of the 4 beers above for $12 Live music by: August in Stereo The Jamie Waldren Trio Ian Eric The Outlaw Inlaws   5th Annual Red White and Brew Craft Beer Festival at Ground Control Saturday 11/17 2PM-6PM We will showcase beers from 30+ breweries.  Whether you are just learning about craft beer or already a beer geek we have something for you! Talk with experts and mingle with other patrons who appreciate a nice cold one. This event truly has something to make everyone happy. As a locally-organized fund raising event, all proceeds benefit the Fighter Country Foundation, a not-for-profit corporation focused on supporting programs and services at Luke that aid, support and honor Airmen and their families in need. As a military family, we feel strongly about supporting our Luke AFB military community. https://redwhitebrew.brownpapertickets.com/   McFate Brewing’s 6th Anniversary! Saturday 11/17 - starts at 11am Keywords Double IPA can release at 11am, live music, food specials, commemorative glassware and shirts!

This week on the podcast, A THROWBACK to 2017. Join us for a discussion of "The Meyerowitz Stories (New and Selected); A 2017 film by Noah Baumbach starring Ben Stiller, Adam Sandler, Dustin Hoffman, and Elizabeth Marvel. We drink a West Coast IPA called "Strata" from Worthy Brewing out of Bend, OR and an East Coast IPA called "All Clouds Everything" from New Glory out of Sacramento, CA. Episode Timeline: 1:00 - 22:50- Strata and "Hot & Bothered" 23:36 - 47:39 "The Meyerowitz Stories (Spoiler Free) 48:17 - END "All Clouds Everything" + Spoilers for Meyerowitz Stories Please leave us a rating on iTunes or wherever you listen to this fantastic show.

First we had West Coast, now we jump on the "Haze Craze" band wagon of East Coast IPA's. How are they different from the West Coast styles? All I can say is, this is a 'Juicy' episode.

Catch Ryan and Josh as they taste their way through a panel of East coast IPAs...what started as an East vs West got quickly out of hand. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/focusonthebeer/message Support this podcast: https://anchor.fm/focusonthebeer/support

Craft Beer, East Coast IPA's , West Coast IPA's

Cheers everyone, grab your IPA's and get ready for an IPA turf war. Our best friend James the home-brewer supplied us with both a West Coast and East Coast IPA to put up against each other. In sports talk; the Super Bowl is just around the corner, Tom Brady bans his dad from talking, Enes Kanter breaks his hand after punching a chair, the Raiders have been de-funded and more. Elvia has a new sports trivia segment about Tom Brady and Joe Montana. Dan has a movie review of Doctor Strange, Greg talks about his weekend of getting drunk with Elvia and Scott puts together a game in honor of Wrestlemania. In beer news; stores in Atlanta won't sell Sam Adams, Sierra Nevada has a beer recall, Beer Girls you must follow and more! Beer Babe of the Week is Sylvia, follow her on instagram @craftylady24_7. Old Timey Word of the Week: "Handcuff". Use it in a sentence on social medias for a shout out!Make sure to get our Beer Science ringtone, search the iTunes store or tuunes.co. And don't forget to check us out at www.theunfilteredgentlemen.com, www.facebook.com/unfilteredgentlemen, @unfilteredgents on twitter and TheUnfilteredGentlemen on Instagram! You can also call in (805) 538-BEER, we'd love to hear from you!

What's On Tap: Greg and Mark from Martha's Exchange join us at The Flight Center as we were getting ready to open!          Martha's Exchange: Website | Facebook | Twitter   Bert's Better Beers' Draft Pick(s) of the Week: VOLSTEAD ’33′ Our lightest offering. This German inspired golden ale is crisp, clean, and easy drinking. 4.7% 60 Minute IPA is continuously hopped -- more than 60 hop additions over a 60-minute boil. (Getting a vibe of where the name came from?) 60 Minute is brewed with a slew of great Northwest hops. A powerful but balanced East Coast IPA with a lot of citrusy hop character, it's the session beer for hardcore enthusiasts! Every Beer Has A Story... In our Quick Sip Clip video below, Sam Calagione talks about the 60 Minute IPA. For some perspective, he compares this beer to its predecessor, 90 Minute IPA, and its big brother, 120 Minute IPA. Sam stepped out of the brewery for the taping of this Quick Sip Clip and comes to us from the place where it all started: Dogfish Head, Maine.   New England's Tap House Grill's Ale Communications: http://www.mensjournal.com/food-drink/articles/group-of-female-brewers-create-an-anti-trump-beer-w459485 http://people.com/food/shower-beer-bathroom-bottles/ http://www.barrons.com/articles/bad-news-for-boston-beer-in-new-data-1484086781 Brew NH Cork Board: Litherman's Limited Beer Dinner at The Tap House!  Jukebox: Chemical Distance: Sugar Leave us a rating and review on iTunes or Stitcher!

There's been a lot of talk about those East Coast IPA's with the smooth mouthfeel, but we don't see them all that often on the West Coast. Well, homebrewer Seth decided to brew some up and fix that for us. We take on a VIPA, and then a huge Russian Imperial Stout from Phillip. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Erik and Casey talk about the East Coast Style IPA that they just kegged and a little bit about how the brewday went.

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