Episode9

Episode 9 on deck. "Bratz for the shape, not the taste". 

Transcript

SPEAKER_00 0:00

All right, howdy y'all. Welcome to Brewhouse BS. I am head brewer and owner Clayton Goins here with the man, the myth, the legend. Chef Gongri. That's right. We're here for another week. We did not skip a week. We're a day late. We are a day late. Yes, not a week. A day. A day. We are in it's called Progress, Not Perfection.

SPEAKER_03 0:27

What's that old song? What a Difference a Day Can Make?

SPEAKER_00 0:31

The question is now, what week is it? Episode. No, no, it's week 10. Episode 10. Episode 9. Yeah, episode 9, yeah. Yeah. Yeah, so uh another week, another chill episode. Just want to go over some shit with y'all. Talk about what we got going on. So um, let's see. Let's start with Al Jabira reporting on the middle yeast. What is going on in the yeast world? Thinking about doing a new seasonal, the Ayatollah Ale. Um. Thought I'd, you know, throwing that out there a little bit, but um. Maybe we can bottle it in the uh Bunker Buster Bomber bottle.

SPEAKER_03 1:22

Yeah.

SPEAKER_00 1:23

Big 22 ounce bunker buster. Yeah, column bombers. The old bunker buster.

SPEAKER_03 1:28

The old uh put a white label and put bombs on it? Oh, yeah. The little the little cartoonish, little like pointy. Yeah. Yeah. But they're hops. Yeah. All right.

SPEAKER_00 1:39

So yeah, that's that's that's absurd. But what's going on in the brew house this week? So here's what we got. As we stated in the updates post, the uh goofy foot is settling out really, really, really well. I want to give you all some more background on what I mean. Uh, anytime you do a cascale like this or a tank-conditioned beer like this, uh, it always takes it, I would say it's a solid five to seven days. And during that five to seven days, it just clears up. All those particulates, all those extra proteins, all that stuff just slowly starts to precipitate and settle at the bottom of the tank. Yeah. So each day it's on tap, it's gonna get a little clearer and clearer and clearer and clearer. Yeah. Uh something I'm noticing with the beer that I think is really interesting, and I'll be looking forward to getting a lot of y'all's feedback on this. A lot of the um the more pronounced kind of more citrus character seems to be fading a little bit. And now what's coming through is more of a fresh mown grass and pine needle. Very heavy pine. Yeah, very heavy pine and a little dank, too. The citrus is there, but it's it's fading a little bit and it's less juicy and it's more uh like grapefruit. Yeah, a little more tangy, which is really interesting. But you get the citrus at the back end. Sure. Exactly. Yeah, it's almost like like tangy grapefruit juice. That's where that kind of comes in. It's really fun. There's there still is a little bit of that juicy citrus character up front, but it's just calmed down a little bit, which I think is really interesting. As I said before, the beer, because the beer is technically still alive, because we it carbonated on its own with the addition of a um simple syrup addition to the ale before the ale was crashed. So that means the beer is still technically alive. Yeah. So it's going to change. So each week it'll be different. So it's going to keep clearing up, right? By the end of the week, it should be fairly clear. Right now, you can kind of start to see your fingers on the other side of the glass, which is really great. It doesn't have a foggy or hazy look anymore. You can start to see your fingers. By the end of the week, you'll it'll be more even more pronounced. And it'll be interesting to see how the flavors change. Yeah. So that beer is tasting absolutely excellent. A true throwback to my favorite type of IPA, the IPAs I was raised on. Love it to death. We got that going on. Fresh batch of cold beer. Oh, how are you doing? Just drum up. Oh, drummer. Fresh batch of cold beer this week going live on Wednesday. Now, as you know, on our cold beer crusade, we've already um we've already sacked the Holy City of Acre. Uh, we've already sacked the Holy City of Tyre. And now we are steadily moving down the coast, and we are getting close to hypha as we uh go on our crusade to retake the uh light beer holy land. So now, this one, speaking of taking territory, is with German Tetnanger hops. Okay. Now, Tetnanger are part of that classic group of what's called Dr. Evil style, quote finger's noble hops. Oh, noble, which are your very classic European characteristics. So quotes. Yeah, Dr. Evil quotes. Yeah. Yes. What we did before, the one before was quote, Dr. Evil Hands Czech Saz. Okay. That was the one before that we just ran out of. This one now, I'm keeping the European theme going because uh the hop around and find out is a very American-style beer, which is great. And I I think it's fun to explore the more European characteristics through cold beer. Okay. Uh, because it kind of it just those kind of hops lend themselves well to a really nice lower alcohol, kind of easy drinking light beer. Yeah, exactly.

SPEAKER_03 5:34

Yeah.

SPEAKER_00 5:35

So this time we're doing German Tetnanger. Okay. Man, it's uh smells really good. It's it's it's already gonna be better. Um, I think it's gonna be better than the previous one with Czech Saws. Really looking forward to that. That's gonna be live on Wednesday. Really excited about that one. We're gonna be carbonating it tonight. It's crashing right now. And got that going on. The other thing, fresh batch of stubbies this week. Fresh batch. I'm gonna bottle those on Friday. Um, there's a couple of reasons for that. The primary reason, I just don't feel like doing it until Friday. So y'all are just gonna have to wait. The secondary reason is actually legit. The cold beer is gonna need those three days to just chill out. Yeah. It's gonna need those three days to let the gelatin settle it out, precipitate it, and get it where it clears up a little bit. I cold um cold beer is not ready to be bottled right off the bat. It needs a couple of days. So I'm gonna give it from Tuesday night until Friday morning, almost three full days, almost 72 full hours, and that's really gonna make a big difference. So this Friday by noon, we're gonna have a bunch of stubbies. Be on the lookout for our social posts. We're gonna announce how much, what kind, and all different kinds of stuff. So super excited about that. Remember, do not throw away your stubby bottles and do not throw away the carrier because you get discounts if you bring them back. Please go on our Instagram and Facebook and see the Stubbies Return Protocol video. The diagram. Yeah, the diagram. It's very important that y'all see the diagram. Yeah. So, from the brewhouse point of view, oh, most importantly, I'm saving the most important topic for last. We know y'all are enjoying thoroughly the new seating arrangement in the front. And as I just wanted to say, we do this for y'all because we love y'all so much. And we want y'all to be happy. All the love, all the love. We just want you to be happy. And by next week, it's taking me another week to get this table that I'm gonna actually put in here. I know everyone thinks I'm bullshitting. I'm not. As y'all know, we are slow. Yeah, very slow. Oh, yeah. I've been told it's at a sloth's pace. So we are slow, so it's taking me a while, but I am securing a beautiful old antique wooden table. Yeah, very cool. It actually belonged to my great-grandfather, and it was his um, it was his table in his living room. It's a beautiful round. Ghani's been right about this. It's similar to the kind of table a lot of us grew up with that would be in your kitchen or off next to your kitchen where you would eat breakfast and lunch. Yeah. Five or six of you could sit comfortably around it, and it's less formal than the main dining table. So this one is. Yeah, yeah, don't touch it. Don't touch it. So it's it's gonna be a much better table, and I'm gonna get better chairs as well. So it's just gonna be a much better situation for right there. So y'all just bear with me and keep enjoying the new seating arrangement because I know you love it. So that's an update on that. All the love. That's all I got for the brew house. What do you got?

SPEAKER_02 8:46

Oh, what do I have? Hold on. I came prepared. Oh, Snikies?

SPEAKER_00 8:51

He actually brought his paper. I didn't have my paper because I threw all that shit away yesterday. Yeah, like an idiot.

SPEAKER_03 8:58

Yeah. Alright, so this week I brought back the chicken sandwich by popular demand. The crispy one, right? The crispy one. Oh, yeah. So good. And then this week's special is a garden herb chicken wrap.

unknown 9:12

Oh.

SPEAKER_03 9:12

Marinated seasoned gardened herb chicken. Oh, yeah. It's gonna come on with a cucumber carrot slow. And then I made a basil ale smoke.

SPEAKER_00 9:26

And it is good. So in the post, because um this shows you how professional we are, I referred to it as a pesto.

SPEAKER_03 9:33

Yeah.

SPEAKER_00 9:33

But it's not.

SPEAKER_03 9:34

It's not.

SPEAKER_00 9:35

Yes. So we're slow.

SPEAKER_03 9:37

Very. Yeah. Right. So we got that going. And then also mark your calendars for the 15th this Sunday. That's it. We have barbecued chicken. Sir Clayton over here is gonna make the greens.

SPEAKER_00 9:52

I am gonna make them greens.

SPEAKER_03 9:53

Now listen, these are because I am not white culture.

SPEAKER_00 9:56

This is severe now. This is severe Southern culture here. And we're doing ham hock greens. I'm gonna cook them the way my mom cooks them. Shout out to my mom. She'll never listen to this, but it'll make her really happy if she ever does. Yeah. Yeah, very happy. It's I'm gonna make them the way she grew up making them, the way she still makes them. Ham hock greens. I use all three greens. I use collards, turnips, and mustards. That's right. Throw a couple of spicy peppers off in there, a bunch of onion, ham hock, a little bit of sugar to cut the bitterness. That's the trick. Don't balk at it, help nerds, help nerds. Just try it before you come before you throw it fit. Just try it. It makes it better.

SPEAKER_03 10:35

And then I'm making a uh mac and cheese, not out of the blue box. So it's not boxed mac and cheese. No, it's not boxed mac cheese. Okay. Do a bechamel sauce for it. Oh, yeah. Oh. Make your arteries style.

SPEAKER_00 10:50

Should I um divulge in the brown uh in the dessert? No, I want to divulge in something very, very interesting. Oh, okay. Do tell. Aren't we actually going to be cooking this chicken on a real grill? We are. Shout out to Jared Block. Shout out to Jared Block, friend of the show. Friend of the show. Mug Club member. Yeah. As we do just a quick tangent, the OGs are going to remember when we used to do the cookout and we tried like hell to secure a grill and we just could never get a hold of one. Um, friend of the show, Jared Block, Mug Club member, shout out.

SPEAKER_01 11:23

Yeah.

SPEAKER_00 11:24

Is bringing his actual legit grill up here, and we are gonna cook, we're gonna cook the chicken on the grill outside. So it's gonna be proper, legit rain or shine. Yeah, that's right. I'm gonna be grilling. That's right. Proper, legit barbecue chicken for Sunday the 15th, noon to 6. Yes. Sunday fun day.

SPEAKER_03 11:46

Should you tell them about the dessert or should we just surprise?

SPEAKER_00 11:50

Oh, I already announced it on the Oh, okay. Never mind. So now you you're the one who makes it. You should tell him. No, you already said it. So just imagine if you will. I tested it out Saturday. Imagine, if you will, a delicious fudge brownie. And then on top, there's more German chocolate cake topping. Oh, there's uh pecans in the brownies. Oh, that's right. That's right. There's pecans, so it's pecan fudge brownies with German chocolate cake topping. With chocolate on top of that. With a little bit of chocolate on top of that. And we are gonna serve that warm with uh a scoop of vanilla ice cream. What are you ri- Oh bluebell? That dang old bluebell. That that that dangum bluebell. So yeah, we're gonna serve it with bluebell. And it goes hard. Just telling y'all right now, it's epic. Don't miss that Sunday, the 15th. Noon to 6. Don't miss that. Well, anything else? I got nothing. So that concludes Al Jabira reporting on the Middle East. I do have a random topic that busted into my mind earlier as I was driving. So I was pondering this as I was driving, as I tend to do. You know, independent, like small, like sole proprietor businesses, right? One of the frustrating aspects to them from a customer point of view is that the hours are not 24-7 like a big corporate. Yeah. Right? Their hours tend to be more limited. Yes. And there's reasons for. Right. But I was thinking there is a positive side of that frustration. I was really pondering this earlier. The positive side of the frustration is it forces engagement. So if you're a customer and you really want to interact with that business, it forces you as a customer to actually learn about the business and be like, okay, when are they open? I gotta remember, are they open this day? What time? It forces engagement, which is really, really nice. And that's the little things that that engagement is really what matters. Yeah. True. Like having people, instead of something being almost so rote that it is boring. Right. It's just so ubiquitous. They're just open all the time. It's ubiquitous. You don't have to think about it. No. Then it becomes bland. But having to interact with the small business and actually have to learn its hours and learn, learn when it's open and learn certain days. They only have certain things certain days.

SPEAKER_01 14:50

Get to know the staff and stuff like Because when you when you're a small proprietor, you get to learn the staff because they want to get oh yeah.

SPEAKER_00 14:58

If it's a if it's they want to shake your hands, say how everything is, and see if anything's wrong. Yes. And if it is, we will fix it. That's why we said before, we'll say it again. If something is off, tell us. Please tell us, and we will fix it. Yeah. We just really need y'all to communicate with stuff like that. But yeah, that was just something that popped in my head today. Totally random. But that, as you know, that tends to happen. It does. We're gonna we're trying to secure Amnesty. Yeah. For ourselves. We're trying to uh secure a new guest. We're not sure. Uh we have some options, we're not ready to double who that's gonna be yet. Um yeah, we're trying to do that. We want to keep it going. We want to keep the mug club trend going. We think that's pretty fun. Yeah. Um, but yeah, we're not sure yet. So we'll see. I think that's all I got. I got nothing. All right. It's gonna be a fun week. So we look forward to seeing y'all. And we'll see you in the brew house. Catch you next time. Thank you.