Szn2 Episode3

OOOWEEE Hell ya!  Back for another week.  

Transcript

SPEAKER_01 0:02

Howdy, y'all. Welcome to another episode of Brew House BS. I am owner, head brewer, Andrew Goens here with Chef Gandhi. Yes. Executive Chef. Yes, exactly. And uh obviously Squatch. This is a little bit of a sneak peek. Y'all are gonna be seeing this, and we can't explain why, but keep your eyes out for these little guys. Yeah, well, they're gonna be in the yard somewhere. Just gotta go straight hunting. Just keep an eye out for these little guys. They're gonna be around. All right, let's get straight into this. So this this is gonna be week, this is our third video podcast.

SPEAKER_00 0:35

Third video, third video season two. Season two, episode three. Three. We're actually on track.

SPEAKER_01 0:42

Yes, for now. For now. For now. So as you can see, we're back in the pirate ship. Yep. Now we're gonna get into Al Jabira reporting on the middle yeast. What do you have going on? Well, obviously, there's nothing happening in the middle yeast at all. As you think. Great fishing right now in the Strait of Hormuz. Excellent fishing. You can get very cheap guided fishing. The Hamor is an excellent white fish. Good substitute for Haddock. We'll get into that topic later. Now, the brew house. It's that dry fish. It's that dry. And there ain't a missile going over dry. Now, for the brew house, here's what we got. Cold beer ultra, as a lot of you remember, is coming back in a way. Cold beer ultra is being transport, it's it's being turned into the cold beer. So that's kind of a strange way to explain it. So let me explain it in a little bit of a more concise way. I adjusted the main cold beer recipe to reflect the cold beer ultras low ABV. Okay. So that 4.2% and that clean, very clean, extremely crispy, 4.2% body and malt character of that beer is now cold beer. So cold beer starting this week on Wednesday, starting Wednesday, cold beer is 4.2% ABV. The hops are different. The hops are a are a it's German spalter select. So it's a crossbreed. Essentially, the way this is going to boil down is all those classic noble hop characters are going to be in this beer. So expect a, from a hop point of view, expect like a German Pilsner or a Kolsch in hop character with a 4.2% ABV. It's perfect. Couldn't have asked for a better time to launch this, considering that it is going to be a blast furnace in uh Navero County this week. So we are officially a what are we today this week? We are a designated cooling station. So if you need to stay hydrated and get out of the heat, come hang out with us.

SPEAKER_00 3:07

Or you can sit in the back.

SPEAKER_01 3:08

I have a cooling station. Yeah, we did. Yeah, we sit back there and take a little timeout. Yeah, a little timeout. That's that's gonna become the regulars' timeout. Yes. That's where y'all have to go on timeout. But yes, we are officially a designated cooling station. So make sure to come hang out with us when you need to beat the heat this week. We will be here. We're gonna have the AC absolutely rocking. I had the guys service it last week, had it all new filters. That sucker is rolling. So come join us, come hang out with us. That cold beer ultra will be on tap on Wednesday. Do not miss that. It's going to be excellent. Now, as usual, it will, when it first goes, it's gonna be a little bit cloudier because it's just fresh off the yeast, but it's gonna taste great. But by next week, and the the end of this week and next week, that's gonna drop clear and it's gonna look outstanding. So let's uh cold beer ultra on Wednesday. Another note here. This is the last week for Red Brick IPA. So come get it. Come and get it. Don't miss it. It's still drinking excellent right now. It's actually drinking better than it ever has. It is 525 a poor. So we're gonna keep that, we're gonna keep that deal going until the red brick IPA is gone. 525 a poor. So cold beer ultra, cold beer ultra on Wednesday, designated cooling place, come stay cool with us, 525 red brick IPAs. That's what I got for the brew house. What's going on?

SPEAKER_00 4:39

Let's see. Okay, anyways, I have a couple of key points. So that Poblano burger sold really well. So about 30 of them. Mm-hmm. The pizza dillas are a hit. Come get them while they're hot. We're getting really good feedback on the tacos, the piros, and the poblano tacos. Yes. And what else do I have? Oh, the burger of the week. What is the chalkboard special this year? It is a barbecue burger with caramelized onions. Oh I'm gonna make a house made barbecue sauce for you. Oh, it's gonna be six-ounce patty.

SPEAKER_01 5:23

Crisp bacon on there. Oh yes, forgot about the bacon. Yeah, barbecue, bacon, burger. Yes. Barbecue, bacon, burger, barbecue, bacon, burger, barbecue, bacon, bacon, barbecue. Good? With barbecue sauce, bacon on a burger. On a burger. It's gonna be elite. It's gonna be excellent. I'm I'm very excited. We've done this in a way before, but it's been a while.

SPEAKER_00 5:44

It has been a long time. It's been a while.

SPEAKER_01 5:47

Yes. It has been a while. It's good. It's good to bring it back. This is gonna be an excellent burger. We we want to keep doing these great burgers for y'all because they're they're they're fun for us to make. Yes. And y'all the the feedback's wonderful. 100%. Y'all are enjoying them. That's the most important part. Y'all are enjoying them. So it's like, you know what? Fair enough. Let's keep this rolling. We uh just uh, if I may, just real quick. We do have in the offing as the weeks go by, we're gonna start busting out some incredible tacos as chalkboard specials. We've got some really fun stuff we're gonna lean into, but we want to ride the burger wave right now. So we're gonna keep that.

SPEAKER_00 6:24

So y'all come in and get them while they're hot. When will that be ready? Wednesday. Wednesday.

SPEAKER_01 6:29

So Wednesday night. Dude, Wednesday's a dope day. Cold Beer Ultra on Wednesday, barbecue bacon, burger on Wednesday. Yes. Perfect. And then that'll be available. We're gonna, again, like we talked about with chalkboard special, the idea is for us to have that as available as we can all all week. So the moment it goes live, it's on, we're gonna keep it going. So this is great. That's right. So we're gonna try something new, which means that it probably won't work, but that's okay because we're gonna go for it anyway, right? This is where we're gonna say bye to Meta, Facebook and Instagram, and we're gonna keep this whole thing going. The rest of the podcast will be available audio after this audio on Spotify, Apple Podcast, Amazon Music. The full video is on our YouTube. Go follow us on YouTube. Super cool, Brick Streets Brewery. And so, yes, peace out to Meta, and we will see y'all later. Okay, we're gonna see if this works.

SPEAKER_00 7:32

We're about to find out. There's a decent shot in it. It does not. Okay, and then we have to post the whole thing. That's gonna be so fucking funny.

SPEAKER_01 7:42

So here's the idea. So if y'all are still sticking around, if you're if you're listening to us on audio and if you're watching us on YouTube, this is gonna be the section where we're gonna get a little rowdier. This is the section where we're gonna be you take the kids out of me. Yeah, we're gonna become a little bit more unfiltered. We're gonna talk a little straighter with y'all. And also, this is where if we want to bring in a guest, bring in a regular, bring in Madison or Issa or someone like that to come talk. This is when we'll do it. But what'll be super funny is they're gonna be standing behind us the whole time for the first part. We're just gonna ignore them and act like they're not there until we switch over to no, we have them prep onions. Yeah, they're just back there. And of course, don't forget squatch. Keep an eye out for these guys. The mini-man. The mini-man. So, yes, there is something I wanted to say. All right, go ahead. Spin on my mind. People pretending that they just have no idea when we're open. Ah, they just have, you know, regulars have heard me say this before. My favorite line in this business, my personal favorite line from some from from from people is well, hell, I've been trying to come in there. I've been, you know, hell, I've been trying to, but every single time I drive by, y'all look close.

unknown 9:07

Right?

SPEAKER_01 9:07

It's just my absolute favorite, right? Yeah, yes. Somebody just drove up and just stood there. Unbelievable. It's like 9 a.m. And just stood there and looked in the window. We were like, we even printed these huge posters and they're they're by every door. And it's like got the hours are all big and it's on it's on Google, hours are on Facebook, it's like everywhere. But it's just it's look, this is not coming from a place of resentment. It's it's genuinely funny. These interactions are they genuinely make me laugh. I think it's actually no funny.

SPEAKER_00 9:40

So you that's yours. Mine is mine, yeah. Well, I'm prepping back here, like the kids are not opening. Sure, yeah. And they'll pull on the door. Is this Timbers? Oh, yeah.

SPEAKER_01 9:50

No, yeah, Timbers is our neighbors, great neighbors. Oh, yeah, great. But that's another funny thing, too. It's like they walk, you walk up to the door, and the door's got Brick Street's brewery, hours and specials, menu, and everything, and it just it's I mean, you cannot pull on that door handle without that being directly in your face, and they don't see it.

SPEAKER_00 10:08

No, it just sits brewery.

SPEAKER_01 10:10

Oh, it's great. Yeah, and the the oh yeah, I should mention they do pull on the door. Door pulling is is is quintessential. Like, like it's that there's this initial moment of oh shit. And they're like this, but then there's this, but wait, if I just pull harder, they'll be open.

SPEAKER_00 10:29

Or no, this this looking through the glass. But there's somebody in there. This is what it's like. Exactly.

SPEAKER_01 10:40

Hello? Hello. That's what it's like. It's so funny. And then we sign. Yeah, that's why a lot of times we'll have to lock the door because they will just the sign will be flipped and everything, and they will just they'll just pull that door open and walk in.

SPEAKER_00 10:57

Was it about three years ago? We had our busiest night, and the sign was flipped. Oh, yeah. We got it, we got our asses handed to us.

SPEAKER_01 11:06

We did. We got our asses handed to us on a Thursday two years ago. And we never, this is my fault. This is just me just being whatever, right? We never flipped the sign back. No, so it said the sign said close, and motherfuckers just kept opening that door and walking in. And we realized then nobody meets, right? I mean, we were open for business at that time, right? It was our time to be open. It was just really funny that I didn't switch the sign. Yeah, and everybody just can't, and we just had this huge, huge, busy huge thirst.

SPEAKER_00 11:36

That was so silly. Oh my lord. That was funny. But yeah. Because we're closing up, we're like, dude, we never flipped the sign to Oblivion. Yeah.

SPEAKER_01 11:48

Oh kind of what we were a little bit of a callback to the first section of the video to the Algebera. We are uh really looking forward to it's been a better way to say it is it has been super fun doing these burgers.

SPEAKER_00 12:00

Oh, they've been great, these have been great, and it's kind of showing me like, okay, people do like these burgers. Here's another thing why we did it this way. Instead of having 19 burgers on the menu. That's correct. Do one a week.

SPEAKER_01 12:12

Yeah. Or if one like and start to build this collection of, you know, however many burgers that folks like, we can come back to them. Yes. Dr. Chocolate special. Sure, yeah. Bring that one back, leave it on for two weeks instead of one week. Yeah. This is great. I mean, we've we we've been really having fun with it. It it's it's great. We what we enjoy the most is seeing y'all's reactions to them. Y'all are really enjoying them, and that that makes us very happy to see like like when we go to when the girls go to bus a table and they get the basket, there's like nothing on the basket. I mean, that there's not a better compliment in this business than an empty pint glass and an empty plate or basket. Like that is, and that's been happening all week. It's been happening for two weeks. And that just wanna say thank you for that. That is a that is the best compliment.

SPEAKER_00 13:04

So we're really, yeah, we like you said, we are having fun with this.

SPEAKER_01 13:08

Oh, it's great. It's great. I mean, it's gonna keep building. The chalkboard special, as we say, it's not, we're not, it's not just burgers, right? Obviously, that's our bread and butter. That's I mean, we have the best burger in town. There's no question. That's not gonna change, it's just gonna keep getting better. But in addition to the burgers, we are also gonna be stepping up our taco game. We're gonna start bringing plates back. So I think this would be a good spot. We could drop a sneak, you know, kind of some information. We're gonna start bringing back like actual plate dinners.

SPEAKER_00 13:35

Yes on it'll be it'll be Friday and Saturdays. Sure. Yeah, like whatever we we want to do.

SPEAKER_01 13:42

Exactly. And and that's gonna be stuff like Salisbury steak, mashed potatoes, green beans. That's gonna be, you know, maybe maybe actual real chili rianos, you know, proper proper chili. Sorry, excuse me, chili rieno with uh queso blanco with queso blanco and beans. Yes, so it'll be stuff like that. Proper chili rieno.

SPEAKER_00 14:05

Right now, the weather's just too hot to be eating. Nobody wants to sit outside and eat a hot plate. It is an absolute blast furnace.

SPEAKER_01 14:13

But you know what's really good when it's this hot? A warm glass of milk, a just very piping hot bowl of chili and a hot cup of black coffee. Just no, it'll cool you down. Oh, it I mean, listen, you'll go from sweating and dehydrated to hydrated and cool as a cucumber. Let me tell you. Oh, all you need is a piping hot bowl of chili.

SPEAKER_00 14:38

Oh, yes. Or menudo. Super hot menudo. Yeah, the only thing that's cool about it is the radish. Yes. That's on the side. You have to sit outside. Yeah.

SPEAKER_01 14:47

That's it. Oh, no, no. Oh yeah. Well, this is a little bit of a I'm gonna give y'all some beer industry knowledge of how to cure a hangover. Keep some miracle whip in the plastic jar, not the glass one, and keep it in your garage. And if you it's it's great. It's uh, you know, everyone's into fermented foods, RFK, Maha, Make America Healthy Again, kimchi, fermented foods, all this stuff. The best thing you can do is keep warm miracle whip in your garage. And when you get hung over, just and you got to keep the spoon next to it and never wash it because that's good bacteria. You don't want to wash the good bacteria.

SPEAKER_00 15:30

Oh, that caked on male. Oh it just gets you a big old spoonful of that. Please don't every time. Don't, don't, don't all you need is Gatorade and a greasy burger. It's a warm miracle.

SPEAKER_01 15:45

Things that make you gill them. But yeah. All right. Well, this is good. I think this has been a good test. Again, this will be the the sillier, the sillier section. This will be the interviews. So it's kind of fun. This is where we're just gonna bullshit a little bit. That's it.

SPEAKER_00 16:02

Yep.

SPEAKER_01 16:02

So we will catch y'all next time, and we'll see you in the brew house. Peace out.