Szn2 Episode2

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Transcript

SPEAKER_00 0:01

All right, howdy y'all. Welcome to Brewhouse BS. Season two. Season two. Episode two. Episode two. I am uh owner and head brewer Andrew Goens here with the man, the myth, the legend. Chef Gandhi. Yes. Okay. This is much better. At least from our end, it looks to be much better. So we're gonna see when we finally launch it out there into the world. But so far it is much better.

SPEAKER_01 0:28

Oh and something will go wrong. Of course. Then you'll sit at the bar for about two hours trying to figure it out.

SPEAKER_00 0:34

Yeah.

SPEAKER_01 0:35

When I told you to do one thing and then you'll go back to it.

SPEAKER_00 0:38

Yes. Well, I've got to try to do the very difficult path first. Yeah. Yeah. That's how that's how it is. So here we are. We are in the pirate ship as we moment lead. It's clean. The pirate ship. Yes. It's nice. The acoustics are nice over here. It's quiet. Nobody's asking us a thousand questions. We can actually sit here and talk. And we can get into it a little bit. So let's get as a matter of fact, let's get into it. For our, you know, algebra. What is going on in the brew house? Correct. Algebra reporting on the middle yeast. Remember, always write things down.

SPEAKER_01 1:19

Let's let's see.

SPEAKER_00 1:22

Oh yeah. In the brew house side, oh, we're doing great. Okay. In the brew house side, the red brick IPA is going to be five smackaroos starting on Wednesday, this Wednesday, until it's gone. It's drinking extremely well right now. So each week, as I said last week, like each week that we do it, or each week that it's on tap, that it's in the tank, I should say, its flavors develop a little bit, right? They do. Right now it's drinking really, really well. The the roast caramel is coming out really nicely, which plays really, really well. The sounds, it may sound strange, but the roast caramel plays really well with the citrus hot flavor.

SPEAKER_01 2:07

And it was back there last Wednesday. Oh, yeah. And it's just beautiful.

SPEAKER_00 2:12

Yeah, it's great. So we're the reason we're running a deal on it this week is because something even better is coming next. And that's going to be the Smash IPA. For our a lot of our old regulars, they probably remember the Smash IPA. We have not done one in a very long time. No, we have not. No, we have not. This one is Smash Single Malt and Single Hop, right? So it's Vienna malt and mosaic hops. What's the ABB on it? This sucker's going to be 5'6. I'd have to check my notes. It's going to be there, it's going to be between 5'4 and 5'6. It's going to be a big bastard. It's going to be really good. Exactly. It's going to be 60 IBU. So the IBUs are a little bit up there. But this beer is going to drink extremely well. I dry hopped it this past Saturday, so it's dry hopping right now. This Thursday, I'm going to rack that sucker in the aux tank, auxiliary tank, and I'm going to crash it. So get it off the yeast plug, get it off the uh dry hops, get it in that nice, clean, fresh aux tank. I'm going to lower that temperature down to about 44 degrees. Not true carb temperature yet. I'm going to do a step crash. Well, not a full step crash. I'm not going to go 65, 55, but I'm going to go to 45. I'm going to let that sucker hang out for another week or so. Or essentially, as long as y'all let it hang out, because if you decide to go ham on the red brick IPA, it might have to come out quicker. It's going to come out quicker, which would be fine. So that's that's essentially it, man. We got to make tank room, guys. Help us help you. That's what I got for the brew house right now. Pretty short and sweet. We do have, we do have stubbies remaining that are available. I'm going to try to get a bottling day this week. I should be able to get one. It'll be later in the week. So keep an eye on our on our socials for that, and you'll be able to see when we when I do another bottling day. Uh now. Let's talk about where let's talk about the what is going on.

SPEAKER_01 4:23

So a little feedback. I was not here last week for the weekend, but I heard great things about my mushroom Swiss burger that sold out pretty much.

SPEAKER_00 4:32

It did. It legitimately it sold out on Friday night in the sense that uh we had to we had to redo the the mushrooms and onions. Chop had to get in there and cook a whole new bass.

SPEAKER_01 4:43

And shout out to Chop, thank you. Shout out to Chop. So the Mushroom Swiss burger was a hit? Hell yeah, it was.

unknown 4:50

Alright.

SPEAKER_01 4:51

And then this week's big burger comes out Thursday, starting at lunch. Thursday at lunch. It's a double poblano burger with a haka cheese, pico in the middle.

SPEAKER_00 5:01

So like a stuffed patty, poblano, cheese, pico, other goodies. Yeah. Patty.

SPEAKER_01 5:09

And then I'm also making a salsa cream sauce to go with it. Like a creamed salsa. Not too hot. It's not gonna kill you.

SPEAKER_00 5:16

Right. It'll have some spice. It'll not. But that's not Wilcox way. No, no, no, no, no, no, no. I don't even think we can legally sell that anymore.

SPEAKER_01 5:24

No, we have to he had to start signing waivers.

SPEAKER_00 5:27

Yeah, we have to get waivers for that. But we'll talk, that's different. We'll talk about that a different time. So you're telling me we've got that this this monster, so we're gonna have a patty. I'm still trying to, it's gonna be a patty, quarter pound patty. Yes, that it's gonna be ojaka cheese, pico, oaca cheese, poblano right on top, grilled poblano, yes, and another patty, yes, and then this lovely cream sauce, like this salsa cream sauce that acts as the as the condiment, yes, as the sauce on the bourbon with a cheese pull on this sucker. Oh, it's gonna be good. Yeah, this is gonna be great. So and my poblano burgers have always been a hit, so this is a new twist on it. Yes, this is this is a a much nicer, more refined version of the already popular poblano burger. That sounds awesome. Yeah, well, uh in short, we survived with you being gone. I took my phone away. Barely. We we just barely made it. Barely.

SPEAKER_01 6:25

You know what?

SPEAKER_00 6:26

Barely makes it though. Yes, yes. Tears were shed. Tears were shed. Not on my end, though. I was like, No, no, no. We we were definitely, we had uh we don't have a walk-in with cry in so we just cry openly. Yeah, we just as you can see, we just there's there's no what we do is we stand, we stand below Guy Fieti over here.

SPEAKER_01 6:48

Oh, yeah.

SPEAKER_00 6:48

We stand below him and we cry openly like a man. Yes. Just stand below Guy Fieti and cry like a man. That's what we do. That's what we do here. When things get emotional during the rush, we just cry. He's there for you. That's what he's there for. No, I just yellow tickets. Yes, or the chicken. Oh faster. Yeah. Well, we figured that out. Oh, yes. So I think this might be a good segue. So that covers the that covers the eatery. That's the special for the week. So let's roll into. Let's roll into the Odyssey. Let's not let's Yeah, well, let's not. We're not gonna get another. Let's not do that right now. So here's what we here's a big, big update that we've been working on. You've probably heard us mention it. We're doing a menu overhaul, uh, essentially a total menu overhaul. Now, when I say overhaul, I don't mean new menu items. Like you're it's all of your favorites are essentially still here. Yes, we're just kind of they've been restructured and they've been made better. They've been made better based upon feedback. Now, so for example, y'all probably had it. The Tiros now come the old school way as tacos with the locally made with the fresh flour tortillas. With the flour, same style, but without a wrap. Yeah, they're so much better. The the poblano wrap is now chicken poblano tacos. They come the same way with the with the tortillas, they're way better that way. So we've been getting great feedback, so we're leaning into that, and it's time for us to restructure the menu, which is what we're doing. We're not in a position yet where we can actually show the menu.

SPEAKER_01 8:20

Not yet.

SPEAKER_00 8:21

We're still we're working out the bugs. We're final tweaking. We're gonna have the new menu launched, both printed on the tables and put online on the website, on socials and everything by Thursday of this week. That's our goal, which means it'll probably be in six months from now. Yeah. But we're gonna shoot for Thursday. We're gonna shoot for Thursday and we'll see what the hell happens. Week 44. Exactly. Episode two. Yeah, week 44, episode two. That's that's fucking on brand. But I will tell you this. You're gonna notice on the menu there are some price changes. We've been resisting having to do this for a long time, but with the cost of beef, we are there are gonna be some price raises on there. They're very modest, it's not crazy, but we have to. We have no choice. We don't want to, but we have to. Now, because we're doing that. Quality will not change. That I'm glad you said that. That's where I was going. Exactly. Quality is actually going up. That this this was a big thing. That's why we've taken so long to do this. Was we were like, okay, if we're going to have to respond to the cost of goods, we have to find a way to maintain quality while we do that. That's part of why we shifted to Collins Street Bakery for our bread. It is so is dramatically better. Yes. That's part of the reason why we got away from the non's and the flatbreads, because those come in a box off a truck. And we could never guarantee quality. Sometimes they would be good. Oh, sometimes that'd be sometimes they'd be bad. And that's that's not good for y'all. If you're gonna come in here and spend your time and your hard-earned money, the quality should be there, right? So that's why we shifted to Collins Street Bakery for our for our buns, which make the burger much better in conjunction with the locally raised beef, either from Hoozers, shout out Hoozers, or from AA Cox Ranch, which we've got some steers and some heifers down the pipe. So that's coming soon. Stay tuned for that. Another side is why we go to Super, why'd we switch to tacos, right? This all ties in. Well, it's because the Super One talk, the Super One flour tortillas are elite. I mean, they make when when we go buy them, they're still warm. They they're fresh off the tortilla, make they're hot in there. They're right down the street, and they're right down the street. So we get them multiple times during the week. We're not buying them in bulk, and that leverages quality. Yes. And we have a new guy that we get our produce from, excellent guy out of Dallas, and uh the the produce that we get now, because we can get it from him weekly, we're not forced to order things in bulk, it's much, much fresher. So the fries are coming out better because the potatoes are of a higher quality, stuff like that. I just don't have 80 pounds of potatoes sitting for a month. That's right. So we're the you'll notice price changes, but you'll also notice a quality, a quality increase to go along with that. So we're able to make the margin back we need, and you're able to get a better experience with the with the product. And don't worry, we will bring back steak night. Oh, for sure.

SPEAKER_01 11:18

It'll come back.

SPEAKER_00 11:19

Yes, all that stuff's coming back. All that stuff is gonna start. We're gonna start doing different things like that. Um, for now, expect extremely hype, uh, really, really fun burger specials. Burger specials or taco specials. We've got some really, really damn good tacos in the works right now. Uh Chop's been working on some homemade salsas for it. We've got some really fun stuff coming up for the rest of the summer. So we just want to shout out again to the Brick Streeters for supporting us during our slow season. It's very tough, but we got through it. We couldn't have gotten through it without y'all. We appreciate it sincerely. Uh, and we're here to we're just here to meet those quality standards. And um, as all as we always say, talk to us, tell us what's going on, let us know. Tell us what's going on. If you're unhappy, we'll try to fix it 100%. Yes. Even if it seems like nothing's happening, if it's it's happening. We we listen to every single thing you say, even if we cannot give you, even if we can't give you an exact answer, just trust us, we hear you. And we're pondering it, and we're figuring out and we're figuring it out. So we're excited to drop the new menu. It's gonna be super fun. Menu and burger go out Thursday. Yes, that's right. The special for the week, stuffed poblano burger and the new menu on Thursday. So keep an eye out for that. Thursday till I'm out, till Saturday. Yep. Yep, yep. No more of this, only Friday special. No, I'm glad you brought that up. So the this is a good sneak peek. So we're we're doing away with the Friday night special. Sorry, excuse me, Friday night special, and we're moving back to the chalkboard special that we originally had. That gives us flexibility to have special items, more than one special item if we're able to, also more days. It's not just one day.

SPEAKER_01 13:07

So if y'all miss it on a Thursday, you can come in Friday for lunch, Saturday, whatever, but you'll have it.

SPEAKER_00 13:12

It allows us to keep things around more for you for you have more of an opportunity to come in and have something nice. So that's yeah, yeah, that's part of it. Oh, and uh, we I'm gonna shout on another sneak peek. I'm not gonna explain any further, but be on the lookout for the combos. Those are gonna be dang. It's you know, you're gonna be able to walk in here and order a number one. Just say, I'll have a number one. It's gonna be fun.

SPEAKER_01 13:34

This is not gonna be your Dave's number one.

SPEAKER_00 13:36

No, no, no.

SPEAKER_01 13:37

This is gonna be cool. Yeah, this is gonna be fun.

SPEAKER_00 13:39

Yes. So uh, I just want to, I think we could wrap up. We're gonna keep it a little bit short this week. Uh, we're testing out the new camera. It appears to be working extremely well. We'll find out. We uh yes, y'all are gonna tell us. You're gonna roast the shit out of us if it doesn't work or not. Please tell us. We have to know. As we always say, I'm gonna say it a thousand times, I'm gonna say it a thousand times more. You have to tell us things. Otherwise, it won't get fixed or addressed. You have to just tell us it's okay. Now, again, quick shout out to the Brick Streeters. We've enjoyed seeing you all this summer. It's gonna be super fun to finish out the dog days of summer. It's gonna be super fun to get college football back in shit, six weeks, eight weeks. Roughly. Yeah. So we're looking forward to a great, great weeks ahead. Stick with us, be on the lookout on our socials for the new menu drop. And let's let's go after that red brick IPA this week. And let's and and let's get that's burger this week, too. That stuffed poblano burger on Thursday and new menu on Thursday, too. So we'll talk to y'all soon and we'll see y'all in the brew house. Peace out.