Season 2 Debut!

We're back!

OOOWEEE

Watch, listen, and enjoy!

Transcript

SPEAKER_00 0:00

All right. Looks like this is all working. Let me see. Forgive us for a second. It's going. It's going. All right. Howdy, y'all. Welcome to the new and improved brewhouse BS. For uh we're in the 21st century now. Yes, this. Well, technically we're using two different devices, which is um very on par. This is way more difficult than it really needs to be. But that's okay. We like to make things different. Yes, that's okay. That's okay. So we got a mic here. Yes, mic. Computer. Yep. Mic, computer, phone. We got it all going so we can make sure that we can upload the audio so y'all can listen to it on Spotify, Apple Music, Amazon Music, anywhere like that. We're also going to be doing, as you can see here, messing around with some video options. So we're going to throw that on as a reel for Instagram and Facebook. So if you're only listening to us on audio, we do have video available. And eventually we want to get it on YouTube as well. Start doing YouTube. That's our goal. We're trying to go viral.

SPEAKER_01 1:06

You know, why not? I mean, a brown guy and a white guy. I mean, it has to go viral.

SPEAKER_00 1:11

It has to go viral. It has to go viral. We're fixing relations one ridiculous podcast at a time. Well, cheers. Cheers to being back to Brewhouse BS.

SPEAKER_01 1:19

Here we go. We've we've missed about what, a month?

SPEAKER_00 1:22

Like six weeks. There was a lot going on in that six weeks. Probably like week 38, episode 12, something crazy like that. Yeah. Well, before we start jabbering too much, let's get into it. Now to our segment, Algebra reporting on the middle yeast. Now, let's see. What's going on? Well, let's see. In the brew house this week, some actual dope stuff. Specifically, this red brick IPA, which you just saw me take a sip of. I'll go ahead and show you right here. This this bad boy, as you can see, the color, it's it's less brown than it was, which is nice. You know, red eles are always red and amber ales are always very tricky. But this is starting to do what I needed it to do, which it's starting to lager and clarify a lot. It's starting to get more amber and more red as time goes on. Now, in conjunction with just not just the color, the flavors are rounding out.

SPEAKER_01 2:23

They are. And like your any of your beers that sit a little longer, they taste better. Yes, absolutely.

SPEAKER_00 2:29

Yes, smoother. That's right. Because they the yeast that I use and the brewing technique I use, all that happens literally and figuratively, hot and fast.

SPEAKER_01 2:38

Yes.

SPEAKER_00 2:39

And so once it gets in that bright tank and it has a chance to really sit at below 40 degrees with a little bit of gelatin added. Sorry, sorry, vegans, a little bit of gelatin added below 40 degrees, all that stuff starts to chill out. All those extra proteins, all those extra unnecessary hop oils, all that stuff starts to settle out and it cleans the beer up. It's really fantastic. So y'all make sure to come in this week and order one of these. It's not going to be around too much longer. So let's enjoy it while it's here. Make sure we didn't lose. No, we didn't lose nothing. We're still going. Yeah. While it's here, make sure you enjoy it. It is a deliciously delicious tasting beer. I'm going to be bottling more stubbies coming up. This week or next week? This week. So yeah, we'll have more stubbies this week. And those are going to be cold beer and hop around this week, which is going to be excellent. So we're going to have those ready on Friday. On Friday. Yep. Now I do want to get this one out of the way. We're going to have an hour's update for Thursday and Friday. This Thursday and Friday only. So nobody freak out. It's just this week. We're going to be open for lunch this Thursday and Friday at 1 p.m. Saturday, we're open at 11:30 like normal, but this Thursday and Friday we'll be open at 1 p.m.

SPEAKER_01 3:58

And I wonder why. Why are we open at 1?

SPEAKER_00 4:01

Well, do tell. Well no. No, I don't know why we're Oh, he doesn't know why. Of course he doesn't know why. He's going on vacation. I am. And genuinely much deserved. Uh, we're all gonna have a good time on his behalf. We're gonna make sure to throw a big house party. We're gonna make sure to um invite all of our friends that are very good. No, you should cook a whole pig. Yeah, we're gonna cook a whole pig, clean nothing up, no, leave it for him. Very quintessential. It'd be terrible. I come back and everything's just piled. That's not good. No. Let's not do that. So, yeah, that that pretty much concludes the brewhouse for this week. Uh, I just want to touch on this one more time. It is good to be back. We do apologize for the long five or six week hiatus. Hell, I see right here, the last update right there was May 11th. So June was a strange month. Um, for for both of us for different reasons. It just was weird, nothing bad, just weird. It's over. We've pushed through it. We're we're it's over. Fourth of July is done. America's 250, and it's all good. Everything's over with Labor Day, all of it. All that stuff's done. So we're we're looking forward to a fun July. We're gonna be continuously regular with this. So this goes in conjunction. Uh, right before we get to the eatery, I just want to say this real quick. No, you go this this new format, it goes in conjunction with the weekly updates post. So essentially the weekly updates post is the is the the video podcast, and then all the information, all these little notes that we we actually write it down. So we all know we actually write stuff down. Yeah. All of this stuff will go on this re on these reels. So instead of it being a social post with a picture, it's gonna be the reel. We are going to take a lot of feedback. We are gonna make the video better, we're gonna get a better camera, we're gonna make like to today. We're winging it. This is straight with my phone. The camera's on its way, y'all. Why didn't we wait for the new camera? Why didn't we order the camera sooner? These are all great questions. Only God knows the answer to them. I don't know. But in life, sometimes you gotta just go for it. Hey, at least your camera won't get lost on a ship. That's true. We don't let him order anything anymore. He can't order it. Every time he orders something, it gets broken. The the FedEx the FedEx driver throws it on the ground, just shatters it. It ends up stolen, it ends up lost. I don't know. Come on.

SPEAKER_01 6:29

Yeah, what's the irony of my pirate flag getting stolen by pirates?

SPEAKER_00 6:33

He got a pirate flag that got targeted. I can't win. He'll show you the email from Amazon. It's bad. It's a real thing. So, yes, that concludes the brewhouse section. What you got in the eatery?

SPEAKER_01 6:44

Uh, the eatery, starting Wednesday, I have a mushroom Swiss burger with onions medley. So the basically think of it as the mushroom and onions will be cooked down like a French onion. Ooh. So thick, they'll melt really well. And then your choice of sauce from house sauce to spicy house sauce. No, yogurt sauce if you want to, but choice of sauce, that's right. We had a guy last week ask for yogurt sauce on a burner.

SPEAKER_00 7:17

I like his style. I'm not gonna go for it. I have not tried that. I haven't either. Actually, it sounds nice. But if we did a Lamberger, we'll do that. Yes.

SPEAKER_01 7:26

Yes. Uh, big important things this week, it won't be on the written menu, but it will be something you can ask the bartenders about. The tacos are coming back. The tiro tacos and the chicken poblano will be a taco now.

SPEAKER_00 7:43

Yes, yes. So when it says Pablano wrap, we haven't updated the menu yet. That's because he's going on vacation, and we've got a couple of other things we're gonna do before we update the menu and actually print it out and formalize it. The all the girls will explain it to you if you ask them. And they'll make sure to explain it to you if you order, also. Yeah. Madison, explain it to them when you order. She's listening. She's listening to it. Yeah, she's she's listening. She's taking notes. She's over there taking notes, making sure it's all squared away. Yes. And then the the poblano wrap will come as two tacos with the fresh tortillas from Super One. That's what we're using now because those are elite. They are so damn good. And the T-Ros come the same way. Yes. So some of our OG, our OG folks are gonna remember the T-Ros were originally tacos, but these are just they're better because we're using better tortillas, and we've just chef has just gotten better at making them.

SPEAKER_01 8:34

So plus the summertime people want to eat tacos.

SPEAKER_00 8:38

Yes. And I have taste tested them and they are great. They're perfect. Yes. Uh oh, another thing too. The the mushroom Swiss burger is gonna be a half-pound burger. Yes, yes.

SPEAKER_01 8:51

That's right. I mean, you can try it as a double, but big guy. It's gonna be delicious. And it will be ready Wednesday. Yes.

SPEAKER_00 9:00

If I didn't be ready on Wednesday.

SPEAKER_01 9:04

Oh, oh, technical difficulty. We're still good. We're still we're still rolling.

SPEAKER_00 9:09

Yeah, we're rolling. We're rolling.

SPEAKER_01 9:11

Hmm.

SPEAKER_00 9:12

Well, I think that's all I got on my end.

SPEAKER_01 9:15

I got nothing. This is pretty much it. This is the big updates. And then starting next week, pizzas might change to more flatbread shaped.

SPEAKER_00 9:27

More not round, not yeah, that that's a good point. That's yeah, we're we're working on working on that. We have. There's a lot that we're trying to. We're always responding to feedback from you guys, right? Always. Um, we're always listening to y'all, believe it or not, even if we may not act super interested, just bear with us. We are listening to everything because we need to know. And so we're we're gonna make the pizzas much better. Yes. Um, we're gonna have better ingredients for them, better bread for them, better toppings. And that's all gonna show up in uh in a week or so. In a week or so when we actually when we actually update the menu to the summer menu to the new menu. So yeah, that's a good point.

SPEAKER_01 10:07

Yeah, yeah. And look out for weekly Friday night specials will be different burgers.

SPEAKER_00 10:12

Yes, yes. That's a good point. Yes. Expect the Friday night specials um to be really, really, really, really, really nice burgers. And also we're gonna be doing some excellent tacos too, some very unique, very good.

SPEAKER_01 10:28

And let me point out one thing. Yes, the Friday night special now, after I come back, will start on Thursday. Yes, yes. So everyone gets a chance to not miss it.

SPEAKER_00 10:38

So this is the last week, the last week of the Friday night special, because as Chef said, the it's gonna become what's called the weekend special special. It's gonna start Thursday, Friday, Saturday. So whatever that special is, let's say it's it's fish tacos or it's a uh bar uh barbecue burger, barbecue burger with uh with cheddar cheese and bacon and fried onions, whatever it is, right? It's going to be available Thursday, Friday, and Saturday, not just on Friday. Now, again, to clarify, that all's gonna start next week. Next week. Next week, not this week. This week is the last week of the day of Friday, Friday. Yeah, of the Friday thing. Yep. So yeah, we have a lot of it's it's gonna be excellent. It's gonna be really, really good. And we've got a lot of other things going on that we're gonna start touching on as time moves forward, as we start going week to week. We'll have more stuff to talk about, more things we're doing, more things we're messing around with. I just want to take a moment to thank everybody for being supportive during the slow season. You know, June is always uh this this type of business is always our slow season. Yeah and we've made it out of June. We're rolling into July. June is over. So July is a great month. Even though it is hot as hell outside, that's okay because RAC is cranking. These beers are below, these beers are below 32 degrees. We got the fans on, we got the World Cup game on. This is the place to beat the heat. So go USA. Yes, go USA. That's right. That's right. I do so Spain is winning, right? So Spain is winning, England, England is winning. Are we watching Portugal TV right now? They just lost. Did Portugal just lose? I think so.

SPEAKER_01 12:39

Ronaldo's gone. Oh no.

SPEAKER_00 12:44

Okay, so it's England, Spain, and France. So I can say that the battle for the uh Portugal. Yep. Okay. So the battle of Iberia is over. There we go. The battle of Iberia is over. And it looks like the the Spanish have won. So now you have England, France, and Spain that are still in it. Yes. USA too. Right, but so they got a game tonight. But they're colonizing the new world again. They beat Mexico last night. Like the NWO.

unknown 13:20

Yeah.

SPEAKER_00 13:20

New world order. Yeah, the new world order, man. Got it popping out of his grave. We can't lose to Belgium, dude. That's not they're not they're not a real country. If we lose to Belgium, no more Belgium waffles. We can only have Waffle House waffles if we lose to Belgium. Well, Waffle House waffles waffles are better anyway. American waffles. Yeah. Yeah. You know, you just hey if we see weird things. If you see us, if you see us just kind of look over to the side as if we just witnessed a tragedy. It is. Just because we probably did. And nobody got hurt. No, no. Well, sometimes. I mean, look, look, Fit, there's something about Fit, man. It is the it is the goofiest road in Navero County. The most bizarre nonsense goes on down Fifth.

SPEAKER_01 14:08

This street is the most U-turns ever.

SPEAKER_00 14:10

Yeah, yeah. And all people getting hit. Oh, it's it's it's insane. They U-turn in the middle of the street. It hasn't happened yet, but no, it's like, hey, you know what? I'm driving. I could just turn left right here, but I'm not gonna turn left. I'm gonna just do a quick, unsolicited, unregulated, unallowed U-turn in the middle of the street. It's it's ridiculous. Somebody's gonna get pop. That's what happens if you see us glancing over the side. So and it won't always be like that because as we do these podcasts, we're gonna mess around with where we're sitting and where the what the background looks like and all that kind of stuff. Well, go USA. So I think we'll sign off for now. This has been good. It feels good to be back. It's good to update everybody. So stick with us. We got a lot of fun stuff going on, and we can't wait to see y'all in the brew house.

SPEAKER_01 15:02

This week.

SPEAKER_00 15:03

Yes.