February 14, 2024 • 56 mins
On today's episode of American Beer Review LIVE!, we buckled our seatbelts and headed east towards Ellensburg, Washington - home to Iron Horse Brewery (the folks who make tasty, tasty Irish Death). Joins us while we wrap up our most excellent brewery tour (check our You Tube), with a hand selected flight from Head Brewer Jake Fleming and Community Manager Christina Miller.
Iron Horse Brewery
Tap Room Info
Iron Horse: The Beer List
Iron Horse Swag
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chad (00:00):
So yeah, feel free to go and start.
Happy Valentine's Day everyone.
Alec (00:05):
It's a Valentine's episode with one of our first loves.
Brian (00:08):
I'm going to get this out of the way real quick.
Poland, yes, the I don't knowif it's given away for people
coming in to our location.
Nice I got some b-roll of it,but they have beer history on
the wall and it says whatcountry consumes the most beer
per capita.
Alec (00:27):
Oh, there you go.
Brian (00:27):
I guess Poland.
Alec (00:29):
And that would be beer trivia at Iron Horse.
Christina (00:32):
Brewery.
Brian (00:33):
Where we are located today.
Alec (00:35):
Got an invite to come out, check out the brewery, do a
brewery tour and that's a newthing.
You guys are starting rightDoing brewery tours.
Yeah, we're starting outbrewery tours again.
We're actually going to haveone next week on Saturday.
Chad (00:49):
February 17th.
If anybody's interested.
You might feel like you'reyelling into it, but don't worry
about it.
How?
Brian (00:59):
about I turn the microphone on, so it's a whole
process right.
You guys are doing brewerytours, so it's like a chunk of
time Ticketed like you sign up,yeah, and you purchase a ticket.
Christina (01:11):
You get a tour, a glass and then a pint of beer at
the end.
Brian (01:16):
So much different from like what 10 years ago, where
everybody did the brewery tour,but it was like you just kind of
come in and do like the 15minute walk around, yeah.
Christina (01:24):
This one will be a little longer maybe with a
brewer.
Jake (01:27):
And we'll have like grain and hops so you can see those
and taste them, things like thatoh cool.
And then you get a.
I think you get a pint glass.
Christina (01:34):
Yeah, you get a pint glass to drink, but also we have
a specialty glass that I thinkRicky Wells, who used to be here
, designed and it's got thislittle funny, like I did a tour
at Iron Horse Brewery.
Alec (01:44):
Oh nice.
Christina (01:45):
Yeah, a little bit of our branded snark.
Brian (01:49):
Before we go any further, if you guys don't mind
introducing yourself and yourrole at Iron Horse.
Jake (01:54):
Yeah, I'm Jake Fleming.
I'm the head brewer and head ofoperations here, so I basically
deal with everything that isproduction.
Christina (02:04):
And how long have you been here, Jake?
Jake (02:07):
Oh, long time.
I've been here 14 years now soI started as a keg washer when I
was 20 years old at the oldfacility, the little business
unit that we had and learnedlearned the tricks of the trade
from there.
Tyson Reed, the old head brewerhe pretty much taught me
(02:28):
everything about brewing andRicky Wells, who is a master
Cicero Good for Ricky, she'sstill awesome, love her.
She taught me all about beerstyles and things like that.
So I had two really good peopleteach me a lot about the
brewing industry.
And Tyson was a UC Davis masterburrs.
(02:49):
Oh wow, yeah, so he knew hisstuff too.
They taught me everything Iknow, so shout out to them.
Christina (02:56):
That's cool, ryan, I know.
Yeah, I'm Christina Miller.
I'm the newest one of thenewest employees at Iron Horse.
I do community engagement,events, marketing.
I came from the farming world,so farmer, for about 12 years
worked at PCC, so I've alwaysworked in the food world, not
the beer world, but I lovemarketing beer and I love
(03:16):
putting on our big events andour small events and just
figuring out how we build ourcommunity here.
Brian (03:24):
Okay, Before we get to the beer that you poured for us.
I thought you were going to sayit.
Why, cousins?
Christina (03:31):
Oh yeah.
Jake (03:32):
Why cousins Because we're a family.
You know, that's kind of wewant to create that environment
in the and that's kind of whatdrew I think it draws a lot of
people into the brewing industryis that you are a family at the
place, because it's a smallcrew, it's not a lot of people,
and you just kind of you get toknow each other really well and
(03:54):
then when you drink beer withpeople you get to know them a
little bit better.
Brian (03:57):
Yeah, when you have extended family, because you
have a lot of people that comethrough and cycle to other
things.
Yeah, but like your general,like running capacity, what's
the whole crew size?
Christina (04:12):
Also between 20 to 24 right now.
Jake (04:16):
Yeah.
Christina (04:17):
Yeah.
Uh, depending on all together,yeah, but for distribution over
five states.
Brian (04:25):
Yeah yeah, Brewing a brewery here in Ellensburg 29
people.
Yeah, that's pretty cool.
Christina (04:30):
Because that's regional sales marketing team,
and then the servers andproduction and admin and all the
different aspects.
Yeah, and the nice thing that Ilike which appealed to me,
coming from farming is that weall do a little bit of
everything.
We jump in and help out wherewe can, and the beer brewery
(04:51):
production helped me with eventsand you know we all try to make
sure that everything is runningsmoothly.
It's not like, oh, I just sitin the office all day, I can
jump in and do other things,which is really nice about the
brewery world.
Chad (05:05):
Yeah, yeah.
Everyone has an idea of youknow, the left hand usually
doesn't know what the righthand's doing, but at a place
like this you have that flathierarchy, I think.
Christina (05:14):
Holocracy, yeah, yeah .
Chad (05:17):
So yeah, if somebody, we have the running joke at my
office well, if I get hit by abus, you guys don't know how to
do X, y, g.
Or if you get hit by a bus, Ican't do ABC.
It kind of everybody has anunderstanding of what's going on
, yeah, and so if somebody getshit by a bus, we're going to
(05:38):
miss you, but we're going tokeep moving forward Exactly and
we're going to find anothercousin, but not to go to that.
Mccarles, I like that.
Everybody knows that.
There's no.
If everybody knows whateverybody's doing, there's not
like, oh, I'm being let out.
Jake (05:53):
Yeah, lots of transparency we write a lot of standard
works.
Christina (05:58):
Yeah.
Jake (06:00):
For that exact instance.
If you get hit by a bus or youquit or whatever the you know,
you now have a whole SOPE on howthat person does it and you get
to interact with them every day, so you understand it.
Chad (06:13):
And that probably helps with the doing.
We were doing the tour earlierwith that consistency.
Like you guys have to gothrough so much tasty, tasty
Irish death, but it has to bethe same tasty Irish death every
time.
You correct that canon.
So we're doing that.
Sope list everything we've gotto do.
(06:34):
Everybody knows how to do itand everybody knows don't touch
that button.
Yeah, we heard about that one.
Alec (06:40):
Please do not touch this button.
Chad (06:43):
You're going to screw everything up, but I kind of
like that top, the way you guyslaid everything out as a company
my company's three people.
Christina (06:52):
So it's very easy to do, but being able to do that
with 30 people is veryimpressive.
It's huge.
We use Slack, we use GlassFrogall these different formats that
really help us constantly beshowing the work we're doing.
Asana is another one that we'reusing where we put in projects,
where anybody can go in and seeexactly how you're doing a
(07:13):
project and comment on it or seeyour updates on it.
But I think the huge thing forme, because I've been a business
owner for a long time, is thetransparency about the
financials to employees so thatthey can really see like, okay,
this decision was made and thisis financially how that affects
all of us in the long run, whichI think gives people a lot of
(07:36):
ownership to their work, to seereally the ripple effect of
everybody's choices, and itreally gives you a chance to dig
in and be like why are we goingto keep doing things the way
we've been doing it?
Are we going to rethink thatkind of thing?
Brian (07:51):
Yeah, I want to come back to that because it makes me
think of the blogs.
But Alec has smelled it.
Jake's been drinking it.
Yeah, what did you pour for us?
Jake (08:01):
Yes, so this is the newest beer that's coming out.
It is an Imperial IPA and Ikind of want to do a Nemoad to a
West Coast IPA, but less bitterand we used Nectarone hops.
I'm going to butcher thisWahidi Cryo fresh frozen hops
(08:21):
and a little bit of Simcoe tojust kind of give it some body,
and then it is a 9.7% IPA.
So just a heads up on that one.
It's delicious, a little hot.
Brian (08:33):
Thank you for the small bowl.
Christina (08:35):
It's a part of our Release the Beast series and
it's a collab with Yakima ChiefHops.
Brian (08:43):
Okay, have you previewed this one or is this this brand?
So you, because the what theHell is Logger has been the
release before.
That was the.
Christina (08:53):
Citra.
Chad (08:54):
Citra, and this is the first one I think we had, we did
.
Brian (08:57):
And then I had the Hell is Logger on my own.
Christina (08:59):
So this is our third release of the beast.
Okay.
Jake (09:02):
Yeah, and this is just kind of a series we get to kind
of play around with, which isfun, because we want to be able
to try different things thatwere not necessarily.
This isn't part of the Deathseries or anything like that.
This is a way for us to playaround with styles that we
generally don't mass produce.
Chad (09:20):
Yeah, and get it out to larger audience.
Get that feedback.
Brian (09:25):
We said because that's the difference because you guys
also run the pilot series herein the tap room.
Christina (09:31):
But that one, those are not predominantly getting
pushed down or replaced yeah, orthese will have placements in
more stores yeah.
Jake (09:38):
So you can actually buy them a six pack in a store with
these.
Brian (09:42):
The smell smells like just like the bag of hops we
stuck our nose in like an hourand a half ago, so like the
aroma is perfect there.
No-transcript.
You almost can smell thatthere's gonna be a little bit of
like something coming like likea little boozy or heaviness to
it, but it's not like it'sdifferent from like an IPA or
(10:05):
like a stout or that type whereyou kind of like smell like a
bourbon barrel, where you'relike okay, I know, we're getting
into it.
Alec (10:10):
And the taste is it's like hops, but with the edge taken
off of it.
Christina (10:15):
Yeah.
Alec (10:16):
A little bit it's rounder.
Christina (10:18):
It's a west coast but it doesn't.
Jake (10:20):
I wanted to make a juicy west coast.
Chad (10:25):
Nailed it Without it being kind of that stereotypical.
What juicy is today?
Like this course, like if I waspouring this out of a bomber
and the old days I totally, oh,yeah, this is totally an IPA.
Nowadays, you don't know, it'slike oh, this thing's bright
yellow is this, but this is.
We talked about it last weekwith the IPA, but this is
(10:48):
nostalgia.
Okay, like this.
This hearkens back to the olddays, pouring an IPA out of a
bomber yeah, but it's notblowing my teeth off with that
continual hops.
Alec (11:00):
But it's got enough that because we've talked about the
west coast northwest being theSEC of beers, like.
So if you're claiming a westcoast IPA, or a northwest IPA
you gotta bring something to thetable, and this is taking a
little bit of edge off of thehops, but still enough there
that, yeah, this is a valid westcoast, but giving the bite back
(11:24):
with the booze.
With that, I will feel I drivehome.
I will nap on the way home aswell as here.
Chad (11:31):
Like, if you told me that was seven, I believe you all day
, but to me them the teethbetter.
It's just that smooth.
Brian (11:38):
It's also got the like more quintessential, like for an
imperial, that it is like amore multi-body that there is
kind of like it's not athickness, but like there's a
hardiness to the body feel of itthat you're not just getting
like that six percent crushableIPA.
But there is this that thatpart adds a nice backing to it
(12:03):
and I wonder if that has to dowith taking that bite off of it.
Jake (12:05):
It's relying on the malt side instead.
Brian (12:07):
Of.
Jake (12:09):
Yeah, I mean, I think total it's almost.
It's close to like 2000 poundsof malt, wow, for a 30 barrel
batch.
So yeah, it's up there.
And then we use this reallycool yeast.
It's called manganstini I'mprobably butchering that name
too, but it's from Imperial.
It's a imperialist strain, iswhat they call it and it's
(12:33):
supposed to impart a lot ofthose fruity flavors like
grapefruit, stone fruit, leechy,things like that.
Christina (12:40):
I can totally taste the leechy like that yeah.
Alec (12:43):
Yeah, because there is a lot more going on on the fruity
notes and I'm getting it.
Chad (12:49):
I've finished my pint already.
You guys were talking.
Brian (12:53):
I got more if you want.
Chad (12:56):
I got around the board.
But what I like on an IPA,especially a heavy one, as
you're sitting after you've hadyour sip it continues to develop
on the back of your tongue.
Yeah, like I'm getting all thejuicy notes, the leechy, that
grapefruit.
I love that experience, likesometimes you want to, you drink
(13:18):
a beer, you take the swig andit's done.
But I love when you you get theswig up front but then it
continues to develop like I'velike sit and having a whiskey or
something.
Brian (13:31):
So what's the anticipated release?
Jake (13:35):
We're packaging it on Tuesday next week, so this came
straight from the bright tank.
Oh nice, so fresh beer Brandnew.
And yeah, so it should be outin the market in the next, like
14 to 16 days.
Alec (13:52):
Okay, well, and that's the cool thing with you guys, as
far as your distribution modelis, you've got Irish death
everywhere I shop right.
Brian (14:01):
Yeah, we talked earlier about it being at Costco even
yeah.
Alec (14:05):
It's everywhere, but usually those seasonals will
rotate through, I mean even down, the convenience store.
Christina (14:11):
Yeah like high five.
Half you probably don't seearound.
Alec (14:14):
Yeah, not as much anymore.
Yeah, I've had it, but theytend to have that shelf space
for Irish dad or iron horse andit rotates through, so being
exciting to see.
Chad (14:25):
Yeah, my local shop.
You guys now have a sectionNice, so it's Irish.
Death is right at eye level,but then high five half midnight
and then a couple other onesand I'm sure they're gonna keep
you in because they've had alittle niche for the released
beast and it looks, and fingerscrossed they move it, so it's
(14:46):
just an iron horse section Nice.
Brian (14:50):
So you guys are distributed over five different
states.
Jake (14:54):
Yes yeah, washington, idaho, montana, oregon, alaska.
Brian (14:58):
Okay, but featured.
Like he said, when he meansshop, he's literally talking
like a grocery store, likefeatured fairly prominently in.
So good distribution andconnections with your
distributor to get to that.
Is that just the history ofIron Horse like?
Is that?
Christina (15:14):
there's different levels of grocery stores.
Okay yeah, we're in a level A.
Oh yeah.
Brian (15:20):
I did not know about this .
Christina (15:21):
Yeah, yeah.
I mean, I don't know that muchabout it, but like is you?
Yeah, you Cheers, we can drink,sorry, no worries.
So there's, different.
Brian (15:34):
Make lots of more juice.
You can talk over it, it's okay.
Christina (15:38):
There's just different levels and so some of
the smaller breweries are atlevel B grocery stores.
So just like smaller you knowwhere.
So you'll see us like at a lotof the Kroger's PCC Whole Foods,
the ones that have a largerfootprint.
Okay, so it's just that thathelps with the distribution
because we're have more brickand mortar places that exist
(16:02):
within our level of grocerystores.
So, yeah, I was really excitedwhen I still see it at PCC
because I worked there for along time and they're really
huge supporters of local.
But even the Kroger's aresupporting it too.
Brian (16:14):
So when we've talked about a lot on our podcast, like
the, the expanse of the craftbeer grocery selection.
I think obviously COVID changeda lot of that as people were
changing their buying habits.
But even before that you sawthis expanse of that and I think
that you guys are one that fitsinto what we see for that local
(16:35):
level of you're not you'relocal to us.
I mean, it's a two-hour-ishdrive between us and you guys,
but so we consider you local,that you're in our state and
fairly easy to get to, but youraccess has expanded and given
kind of a really goodperspective that, as the beer I
(16:57):
mean as brewery amounts havegrown that reaching almost
10,000 breweries, you guys havebeen able to find that spot
where you are still readilyavailable in a pretty wide
footprint for a I mean for whatyou said a brewery in what a
town of 19,000 people like.
That's pretty impressive likethat's a pretty cool thing to be
able to hit and to do it.
(17:18):
I think it speaks to thelongevity of you guys and it's
what creeping up on 20 years asa, as a brewery, yes yeah 2007
was when Greg and Gary bought it.
Jake (17:32):
Yeah so getting there.
Brian (17:35):
We're getting there, yeah , I mean it also to have a brand
, a singular brand.
I mean we talk about thevariations of it only.
We've actually reviewed Irishtheft on the podcast but like to
have that brand that also helpsto carry things, the brand
being the beer and the brandbeing the branding you guys have
, like we spoke to earlier thatit's recognizable that that's.
(17:55):
That's an iron horse beer.
Christina (17:57):
Yeah, and that's something we talked about a lot.
It was one thing that drew meto the job, because I knew that
the branding and the marketingwere gonna be really fun you
know, it wasn't gonna be justlike.
You know, a lot of standardizedstuff that we could it has.
Within the community, there'senough interest in trying new
(18:19):
things.
Even if you're keeping in withthat iron horse voice, people
are open to like what you know.
Okay, let's do an event withponies yes.
You want to do an event withrattlesnakes and hawks?
Yes, let's do it.
You know, and they and peopleare open.
The other great thing is whenwe're doing the reels and doing
the social media, people withinthe brewery brewery are really
(18:44):
excited to be a part of that too, which is really exciting too,
because making social media as asingle person is not fun.
Chad (18:53):
Yeah, yeah, no, it's not fun at all, and if they let you
do it, you just go have sometoxicants and you just sit at
the computer and go, wow, andyou guys have zero veto power
because you didn't play along.
Christina (19:10):
You didn't want to make it, then you see that.
Chad (19:12):
So you guys are getting shopped on some questionable.
Yeah going back to.
So I went to Centralunsuccessfully for three well
before you guys kind of reallygot your start going.
How cool is it to have acollege like over yonder?
(19:38):
Do those?
Or are those okay so, but arethose thirsty college students?
Did they give you good input ordo you find that, you know, a
beginning beer drinker probablydoesn't have the palette to go?
You know we should make achange with this, or?
Christina (19:57):
Jake could probably speak a little.
I don't.
I mean, I see college studentsat our events, but they're not a
huge part of our regulars andthe college students.
I may drink a lot of, not beer.
You know the white claws andthat yeah yeah, I think for
originally.
Jake (20:14):
Yeah, we had a lot of college students coming.
We still do.
We have CW discounts thingslike that, but you just don't
traditionally see as many ofthem coming in anymore.
Yeah, and then I was workingthe tap room because I was
covering somebody's shift andthen one of them just decided to
(20:34):
take a leak in the pot.
Alec (20:36):
Yeah, I was like that's not okay.
Jake (20:46):
That was a fun experience to deal with.
No, honestly, the collegestudents so far, like as we've
gone through, I just don't thinkthey've.
They just I don't know if it'sa don't like beer.
I don't think it's necessarilythat, but I think, with the
pricing on where beer is, yeah,yeah, I just don't think that
(21:06):
they come in and they're likeI'm not gonna go in and spend $7
on a pint when I can go spend$14 on a pintally half gallon I
can run down to the ride aid andget the 30 bomb for whatever.
Right, right.
So I think that's been astruggle for us and trying to
get them in to experience craftbeer, because obviously it's
(21:27):
delicious, yeah, and they'regonna be making money and better
decisions someday.
Brian (21:32):
Maybe it's more about getting the alumni.
Christina (21:38):
We have worked with a lot of the alumni groups
through Rugby, basketball,volleyball.
They've brought a lot of theirgroups here for events and
that's been really great becausethe people have really great
memories of going to school atCW and Iron Horse being a big
part of that experience.
Brian (21:56):
I mean, only one of us went here, but we all have
memories of hanging out here andIron Horse and that type of
stuff.
Alec (22:04):
I mean, it's well, your brother went, so Ted and I were
like and your sister was overthere, yeah, so we have family
who have been here.
Brian (22:10):
Wife at a Masters degree here.
So if there's like Central hasthis kind of thing for all of us
, that like we drive into townand there is a nostalgia there,
there is this fun little kind ofthing to it.
Chad (22:21):
Yeah, we did the lap around campus and I was like, oh
, I slept in this field.
Jake (22:29):
There's a deep history here and it's a lot of fun.
It's a running joke that onceyou stay in Ellensburg, I think
like what?
Five years and then you'restuck.
Christina (22:40):
Yeah, I moved here from Seattle about 12 years ago
and I'm always like I'm gonnaleave, I'm gonna leave, and then
I never leave.
Can't do it.
Chad (22:49):
That drive from.
I'll call it Seattle, butSeattle, ellensburg, that's
probably one of my favoritedrives to do.
Brian (22:57):
Yeah, it's just when the weather's not terrible, it's not
bad.
Yeah, like you can do it inabout two, like you know, mostly
following the rules and yeah,my favorite part about summer is
we do get a lot of peopledriving through.
Christina (23:13):
There are tourists who have never been here or they
have lived here at some pointor gone to school here, and they
just love.
We started doing this thingcalled Harvest Host so people
can park their RVs here inproduction.
Alec (23:25):
Yeah, people love it.
Brian (23:26):
I don't even know if I was the one that found it or if,
like my other friends, like,started talking about that and
doing it.
How often do you get peoplecoming through and doing that?
Christina (23:34):
Quite a bit during, you know, may through October,
which are the months that arebearable in Ellensburg, so
that's the high point.
But we've had people outside ofthat so we can fit two or three
RVs within production, you know, comfortably.
So people aren't on top of eachother and they, after the
taproom clothes, they get lockedinto production and they.
Brian (23:55):
So they're in, they're parking somewhere, yeah they're
in the parking lot.
Oh, in the fifth area.
Christina (24:00):
They can't get into the actual building, but they
are hanging out in ourproduction facility so they can
hang out and just chill at thebrewery.
That's the full thing.
See Jake's doing the rightthing.
I see why you're doing that.
Alec (24:11):
I did not know this.
We should have brought thetrailer and we would be here all
day.
We stuck with us for a whilelonger.
Brian (24:20):
That might have been smart.
So, from people who don't knowthis, it's called what again?
Harvest Host, and so you.
There are different businessesaround the country that
basically make their spaceavailable.
Instead of going to like a KOA,you can utilize that company's
space as your camping area.
Christina (24:41):
And it's usually farms, breweries, wineries,
distilleries, and it's like itworks like Airbnb you set up as
a person so people that stayhere rate us, but we can also
rate them so that you knowyou're really.
Everybody that's come has beenso chill and they don't pay.
They just agree that they'llspend $20 in the tap room.
Alec (25:03):
Done and done Easy.
Christina (25:06):
Yeah, so it's been really fun during the summer
when we're having a summer musicconcert series.
They come and they get to parktheir RV, come, you know, have
food and beer and then hang outfor the concert and then, you
know, go sleep in their RV.
So people have really loved it.
Brian (25:23):
I think I found my new retirement place.
Chad (25:31):
You're not gonna hop on a cruise ship or just gonna RV hop
between our breweries.
Brian (25:35):
Yeah, just go around and like live at different, and that
would be the thing.
Christina (25:41):
It's alternating wineries and breweries so that I
can balance out the gluten freeand your wife can be happy.
So what is this beer that youjust bought for us?
Brian (25:51):
Oh, so this is like she's done this before this is the
Dark Divide.
Jake (25:54):
This is the pilot bash that we did with Crucible out of
Everett.
Christina (26:03):
Yes.
Brian (26:04):
Everett.
They used to have two locations, I think.
Alec (26:07):
Everett's their main one.
Brian (26:08):
Yes, I think they closed.
Okay, the Woodenville one.
Jake (26:10):
Yeah, the Woodenville one they had to close, closed down.
There's someone I've been toCouldn't sustain it.
It's big spaces.
Brian (26:17):
Yeah, yeah.
Jake (26:18):
Big spaces, big rent.
So we did this at theirfacility and then we're gonna do
another one here at ourfacility towards the end of
March.
It's different beer, differentbeer.
Okay, still gonna be calledDark Divide, but I think this
time we're gonna go for like ahazy IPA with really high, like
pine piney notes and things likethat that's kind of what we're
(26:42):
shooting for, and they're reallygood at hazy IPAs, not on
Crucible.
They have some great, greatbeers, great hazy IPAs, but this
one we kind of wanted to do alittle bit of a mode to.
Obviously we brew a lot of darkbeers here.
We were like well, let's make ablack IPA and we'll use Citra
(27:02):
and Nulls and Hopps and try andkind of create this almost like
orange chocolate IPA kind ofthing.
Alec (27:11):
Alright, I'm in.
Christina (27:13):
I'd never had a black IPA before I chose this.
Brian (27:15):
Oh, this is one of my favorite styles this is Brian's
Go-Chit.
Like I feel like it hit a peaka few years ago and then tapered
off.
I think, living where we liveyou predominantly can get them
more than others.
I think the most well-knownnationally of stone did one for
quite a while.
But this to me it combines,combining the IPA and like a
(27:39):
stout to me is like a greatcombination.
I'm still very anti-black IPAas the name.
What do you think it should becalled?
Well, cda.
Christina (27:49):
Yes, a Castadian Dark Ale.
Brian (27:52):
And to me, because it represents our area, the idea
that it's hoppy but it's darkand doing that, the fact that
you're calling it a black IndiaPale Ale seems like you're
immediate.
Christina (28:07):
I have a feeling a marketing person came up with a
black IPA.
They're like that's moresuccinct, it sounds really good
versus Cascadian.
Alec (28:14):
Yes, and it's black.
Christina (28:17):
The.
Jake (28:18):
Cascadian was the first thing, they created a category,
yeah.
So then they decided like, well, it's not that way, it's more
of a Cascadian, cascadian DarkAle, because predominantly when,
like I remember, we made onelike a long time ago.
Brian (28:36):
Oh really 2013.
Jake (28:40):
Even before that, it was in like 2010.
Wow, I remember the label.
It was a green label with a guywith a black eye.
Of course Sounds about right.
Yeah and yeah, that was ourblack IPA.
And the struggle with blackIPAs is they just you put them
out on the market.
(29:00):
They just don't really go well.
They'll do really well in yourtap room Because people want to
try them.
They think they're cool.
Christina (29:07):
Outside of that, like people just like see it on like
a shelf and they're like nah,they don't grab it.
Yeah, I mean, the flavor islike nothing I've ever tasted
before.
Brian (29:16):
So you've never had one before.
Christina (29:17):
No.
And I'm like this is so unusual.
Alec (29:20):
Because visually you look at it and you go.
Well, I don't really want tostout.
Christina (29:23):
No.
It's not really my thing, butit's not what it is at all.
Jake (29:28):
And mixes with that like that multi, like you can smell
the hockiness.
Brian (29:32):
Yeah, mixes with that moltiness and you're like this
is kind of weird, yeah, yeahit's a little bit of like a mind
bender that you're trying tothink of Like when the first
time I had a white stout, yeah,and you're just trying to kind
of put two into together.
This is a really good version,I think it's not.
A lot of times when you getsome of the block IPAs, it often
(29:55):
is just like oh, did you have abad stout and you just over and
then you just had it.
Christina (29:58):
Like you over hopped it.
Brian (30:00):
This is a better blend of it that it is, I think, a
slight bitterness, but mostlyyou're getting kind of that
fruity aroma of hops and doingthat with then just that kind of
like darker multi feelunderneath it.
So, yeah, this is the one.
When you said earlier what doyou want, I almost picked this
one, but I was trying to avoidan entire pint of IPA, but like
(30:24):
to see a block IPA.
Christina (30:26):
What was the next spear?
You want them to try.
Alec (30:28):
I don't want to run into it.
Christina (30:29):
Crows have eyes Okay.
Alec (30:31):
And this is your recent collaboration with Acorn Yep.
Oh wait real quick, I'm justgonna start pouring while you
talk.
Brian (30:40):
So you said that Crucible is really good at Hazy.
We had this discussion theother day.
Okay, we made up.
Alec (30:44):
We made up.
Brian (30:45):
Because it goes back to also the blog posts.
You guys are at least for usthe torrents of like.
all of this history of likewriting about stuff and being it
goes back to even Christian wastalking about the transparency
of finances, things.
I feel like your blog postshave been very much hey, here's
what's going on with ourbusiness, here's stuff fun stuff
(31:05):
behind the scenes and what'sgoing on like the changing of
the buildings and all that stuff.
Can you feel like there was ablog post sometime that said
that Iron Horse would never makea Hazy?
Chad (31:19):
We feel like we saw that Ever, ever, ever started to look
through.
Brian (31:24):
Ever started to look through 42 pages of blog posts
to see if I could find that one.
I'm sure you're right, butdon't, I could not find it.
You are definitely right, nice.
Jake (31:38):
No, we did.
We talked about how much wehated Hazys when, like the New
England IPA kind of started likehit the market where, like well
, it's just people that didn'tclean their beer properly.
Christina (31:52):
Right.
Jake (31:54):
And then we heard like, you know, when it was brand new,
there was a lot of stuff aboutlike how, oh, the yeast actually
picks up hot particles andthings like that and creates
this, and it's like that's notsign of difficulty, that's
gibberish.
That is wrong.
Yeah, completely wrong.
But yes, we did write it, wedid write it for a lot of people
(32:16):
.
About that, I'm sure we say alot of things, yes, and you know
, it's one of those things whereit's like you start looking at
the actual style of the beer andlike start to understand it and
kind of like try and make, likefigure out why people like it
so much.
And you realize, okay, it's lowIBU, a lot of hop aroma and a
(32:40):
lot of flavor, like pop flavor,behind it.
And so you're like, okay, nowyou kind of understand it.
For when it first comes out,you kind of see this thing and
you're like that just looks likea milkshake.
They just didn't clear theirbeer out.
They were like okay we'll brewfor a minute, crash, but not
really crash it, and then justtake it, and so once you kind of
(33:02):
start to understand more aboutit I think that's one of the
great thing about the brewingindustry is that we're
constantly like pushingboundaries on things that should
be beer or you know, liketraditionally, like you wouldn't
find a hazy IPA in like Germany, but yeah, they'd be like
that's wrong.
Christina (33:21):
Listen, don't do that .
You did something wrong.
Well, I feel like doublerainbow is the perfect example
of that.
You guys, it was way before Iwas here, but it felt like it
pushed the boundaries of allthose different and we've shamed
that recipe so many times?
Jake (33:32):
Well, yeah, I mean Irish death.
Brian (33:35):
It is a dark, ale it is not a stout, it is not a porter.
Christina (33:38):
It is not.
It doesn't fit those things, itdoesn't fit anything.
Brian (33:40):
Yeah, so I get that.
Chad (33:43):
So then the question is when are we going to?
Brian (33:44):
see an iron horse smoothie beer.
Christina (33:53):
I mean, we said we'd never brew a pumpkin beer, and
we did it, we did it and we maybe thinking about it in the
future, but it turned out reallygood.
Brian (34:02):
You know those?
Uh here the college kids reallylike those smoothie beers.
Alec (34:07):
So maybe they'll draw them in.
Christina (34:10):
I love whiskey milkshakes.
I've never had a smoothie beer.
Oh God Like.
Is it canned like a smoothie?
Chad (34:17):
No, I'm so.
I'm kicking myself.
I had a couple of Drecker's onthe stretch, yeah.
Brian (34:22):
So Drecker is one of the most well-known ones.
They're out of North Dakota.
Okay, there's a few otherplaces.
I think 540 North does anotherone, but it is.
It is a beer that, like on thecan, says that you need to roll
it to get the stuff mixed backtogether, basically, and it's
beer in airports.
Alec (34:40):
Yeah, it is for sure.
Brian (34:41):
It's an alcoholic beverage.
Alec (34:43):
They can.
Brian (34:44):
And on there it literally says like gimmicks and it's
like all the stuff they add in,and so you're getting like a.
Chad (34:51):
It pours like a glass of half a cup, a fruity vanilla
Like neon.
Brian (34:55):
Oh yeah, A beverage it is .
It is wild.
I'll see, I'll find somethingto show you some pictures of it.
Jake (35:01):
That's too far from the right hole, but um Got a lump
not being regulated by the FDA.
Brian (35:06):
Yeah, there's.
Oh, here's one I had recentlyfrom claim 52 out of like that's
beer, but they literally callit so it's a pureed gosa, so
like a gosa base that thenthey're adding a bunch of stuff.
I mean this, this one smelledso good because of the like I
forget the oh my God, all thedifferent flavors and stuff that
(35:27):
were in it that my gluten freewife almost just took a drink
just because the smell was sogood.
It was so good that she.
Chad (35:33):
But like it's but super in the fruit, like, like, they're
like.
You need to roll this becausethere's actually like we dumped
pureed strawberries in the canbefore I have one.
Last year's Valentine's Daypost was a beer.
They made the beer, it was asmoothie beer, but then they
took a little piece of yellowcake into the can, poured the
(35:56):
beer on top and then you'resupposed to roll it, because the
cake is now dissolved in thebeer and it was cake.
It was a cake beer, soursmoothie and it was just.
Was it good?
I know, yes, it was beyond good, but it was like we had just I
had taken my year off Beer.
Oh right, we start.
They guys call me up.
Hey, dude, Dude, no, no, no, no, no no.
(36:18):
Whatever, whatever.
Basically we restart thepodcast after I quit beer for a
year.
Alec (36:23):
This was your idea.
Yes it was.
So don't don't we're gettingBlame it on us.
Chad (36:28):
We're starting the Avengers initiative.
Okay, but yeah.
But like and that's after allbeer, was, that's crazy.
Ipas, esvs, pillsner's Loggers,my beloved Keystone Light Okay,
keystone Light over here.
There you go and then we getLike you come out of COVID, it
(36:49):
was like, oh okay, it's whiteclaw season and then we come to
start doing.
I get these guys doing thepodcast with them and I'm
ordering these beers and it'slike what's a smoothie?
Brian (37:00):
I knew about them, don't come out like that, but I didn't
drink them.
Chad (37:03):
But me and Al our tiny little minds were just exploded
with beer had kind of gone tothis point.
We thought beer would just stophere, and now beer is being
taken to whole other levels,whole other levels.
What it, what's?
Brian (37:21):
the next.
What do you?
Chad (37:22):
guys think the next thing is Like now that you've done a
hazy.
Jake (37:27):
Oh man, I don't know, I don't know it's tough.
Christina (37:30):
I'm excited for you guys to try the Thai tea Daff.
It is really unlike anythingI've ever tried.
Alec (37:38):
I'm very interested.
Yeah, I almost grabbed thetiramisu death.
Christina (37:42):
Yeah, Okay, so which one?
Oh yeah, we haven't talkedabout um, we just, we have a lot
.
Brian (37:46):
So we poured as they like actually need to do some work.
Um so we did a shitscree andyou can make noise as much as
you need to.
Yeah, do your job.
Alec (37:53):
You're fine.
Christina (37:53):
We did a shitscreek themed.
It's called the Crows have Eyesand it was a collaboration with
Acorn Brewery.
Chad (38:00):
Now someone who has not watched shitscree.
You have anything on your what?
Brian (38:05):
I'm gonna let them attack him and I will just sit back
here and not say anything.
Christina (38:09):
It's the best.
Chad (38:10):
TV show ever.
All I see is like the reactionsyou have on Twitter.
Brian (38:14):
Yes, and the stupid cheese folding thing.
Christina (38:16):
Yes, which we did use .
We did a reel.
Yeah, we did a reel.
Okay, well, oh, I rememberseeing it.
I think I was gonna send it tomy wife, because her and my
sister got really excited aboutshitscree.
Chad (38:25):
Okay well, the cliff notes .
What do I need to know beforeclosing into this beer?
Jake (38:29):
Okay, so this beer is an Imperial Black Walnut Stout.
Alec (38:35):
Oh, this is the one we were talking about earlier.
Jake (38:37):
And so we did two batches of this, two half batches,
because of the amount of grainthat we would need, with all the
chocolate and things like that,it wouldn't have fit in our
mash kettle.
So we did two batches and thenwe dry hopped it with crushed
black walnuts, so it's gonnagive it almost like a unique
bitterness to it.
It is a 10.5% Imperial, so it'spretty high.
(39:01):
Yeah, apparently we like tobrew high alcohol things.
Christina (39:04):
Yeah, I was gonna say I really like the finish on
this, yeah.
Jake (39:08):
And it's a 90 minute boil.
So we increased the boil to tryand get some of those that
better foam retention, thatcreaminess in there, a lot of
flaked barley and things likethat.
And then we aged it on oakstaffs and so American oak 42
(39:31):
inch staffs five of them justgot dropped into the fermenter
with it.
Brian (39:36):
Okay, you said this earlier and I was like I don't
know what it means, but I'm justgonna nod my head, but okay
that's like, instead of it beinglike in a barrel.
You're like adding the oak intothat instead of it, the beer
going into, yeah, and so it's away to impart some of that oak
flavor into it without having tobuy an oak barrel.
Jake (39:56):
So basically what they look like is they're little
spirals.
Just more for more surface areaoh that's it Really, and so
then you just drop those inthere and you let it sit and it
picks up that flavor.
Chad (40:10):
Is that where I'm getting like that vanilla?
I'm getting a little vanilla inthere and the bitterness is
different too, because it's notlike a hoppy bitterness.
Christina (40:19):
It's that roasted black walnut have you ever had
black bitters in like a cocktail?
Yeah, it really stands out.
Chad (40:27):
And the thickness and the smoothness.
If you told me this was likeport metro, yeah it does.
Christina (40:35):
The texture is really great on this A little bit of
it.
Alec (40:38):
It's a softer mouthfeel, that extra boil To get up to.
Jake (40:43):
you kind of have to do it to get up to that gravity, to
boil off some of that water tomake sure that you're going to
hit that 10.5%.
And we could have gone a littlehigher but we're like maybe not
.
Brian (40:55):
For the cruising.
It's just by boiling it more.
Jake (40:57):
You think yeah you got to have your starting gravity, Like
for this.
It's got to be close to almostlike 10.92.
Wow, and then you have toferment it down to close to like
10.12.
Okay, yeah yeah, yeah.
So yeah, the first batch we did, we hit like 10.94, and we had
(41:21):
a Belgian candy sugar as well.
Alec (41:23):
so that's in this recipe.
Oh, that'll kick it up.
Jake (41:25):
Yeah, I think 50 pounds of it, so close to yeah and we
didn't quite ferment down as faras wanted to, so we actually
had to just the.
We used the darkness fromImperial yeast, and it's
(41:45):
designed around high alcoholbeers, but it just didn't quite
get it down as low as we wantedto.
So we actually had to add, forthe second batch, an enzyme, and
that it's called TGA mash iswhat it's called, I think.
Brian (41:58):
Basically what it does, is it helps convert those sugars
down.
Jake (42:02):
And the second batch went much lower.
So we were like, thank God, nowwe can blend these two and we
can create this nice meld oflike you're going to get some
sugars, you're going to get alittle bit of residual sweetness
, but it's not super sugarybecause we would have done just
the first batch.
It would have been.
It came out much sweeter, andthen blending in that second
(42:22):
batch really helped balance outthe sweetness and kind of keep
that bitterness to it.
Alec (42:29):
So this is a one off.
Jake (42:30):
Yes.
Alec (42:31):
Okay, and so this is just available here and then, I'm
assuming, at Acorn.
Brian (42:35):
At Acorn, at their location just on tap In
Angelwood.
Yeah, tap and bottles yes, okay, so the limited run with
bottles.
Jake (42:43):
You guys are getting uh, uh, yeah, we'll send you some
home.
Perfect awesome, they'regorgeous, Thank you.
Christina (42:48):
We have a lot of collabs right now.
Yeah, the Yakima Chief Acorn,and then two different with
Crucible.
Yeah, we've got four differentgoing on right now?
Brian (42:56):
Have you historically done a?
Jake (42:57):
lot of collabs, like we haven't historically done a
whole lot of collaborations, um,and we kind of it feels like
the craft industry got a littlebit away from that.
And then you know, obviouslyCOVID happened and it was really
hard to do any collaboration.
Yeah, and stuff over Zoom justdoesn't feel right.
(43:19):
It's not the same feel.
Yeah, it's not the same feel youwant people to come to your
brewery, like when you'recollaborating, you want to go to
the brewery, you want to drinksome beer with people, hang out,
understand them and then, uh,understand their process, see
their facility, they see yoursand you kind of create this like
cool thing.
Yeah, you know their experienceand your experience.
Christina (43:40):
Yeah, because everybody's experience is
different.
Jake (43:42):
Like that's the crazy part about the brewing industry.
Like you go, you can see ourfacility and then you go to
somebody else's facility andlike that's wow.
Christina (43:49):
I would never thought of setting it up that way,
Doing it that way, yeah.
Chad (43:53):
So if you've ever had somebody from outside come in
and look at your setup and likego okay, cool.
But then like run it like oh,this is the way I work, like the
way you have the setup, we'regoing to run it completely
differently, oh wow.
Jake (44:05):
Yeah, yeah, for sure.
I mean like uh.
You know, for me it's more likeuh, it's not necessarily the
process itself, like, becauseyou have to set up your process
for brewing itself in a way thatyou can design it in your
facility, and that's.
You know, people come up somevery crazy innovative ways, like
I've been to some places andI'm like you've got an auger
(44:26):
running upstairs, down and thenaround and coming in.
I'm like that is wild.
How, what did you do?
Why?
Alec (44:36):
Making the space work.
Yeah, a lot of times yeah.
Jake (44:38):
Making the space work, but the process itself, like what
they, what different people, dowith like dry hops, different
fermentation temps, pitchingthings like that, like if you uh
, you can underpitch forspecific yeast strains and
they're like oh yeah, have youever tried underpitching a
little bit?
It'll give you this like crazyflavor and you're like, nope,
(45:00):
never thought of that, that'scool.
Alec (45:03):
Did you guys find this out on purpose or was this an
accident?
Yeah, no, this worked.
Christina (45:08):
One of my favorite things we did last year.
We brought back EasternWashington Brew Fest and we did
two different collaborations.
We did all of the Lower CountyBreweries which was Whipsaw,
ellensburg Brewery, brockenreefand Iron Horse did a collab of a
bastardized red and then allthe Upper County of Kichitas
County Breweries also did one,and then we had a competition to
(45:31):
see which collaboration wouldwin at the Brew Fest.
Yeah, that was really fun.
Alec (45:36):
What is?
Christina (45:37):
that we called ours Low Co Collab, and it's gonna
happen again on June 8th.
And so that's your calendar.
Chad (45:44):
Yeah, in that vein, I think we gotta be careful.
Brian (45:48):
That's the NASCAR race.
Ooh.
Chad (45:49):
We can swing it.
Brian (45:52):
NASCAR comes to Portland every year, so we drive down,
yeah.
Chad (45:57):
We come in here before a load up on.
Brian (45:59):
B-Line.
It's the week after you guys.
Oh perfect, road trip Perfect.
Chad (46:03):
Windsor Dirtbag Day is 24.
Christina (46:05):
It's in September.
We haven't nailed down a datefor that, but we for sure have
St Paddy's Day, March 16th yeah.
Chad (46:13):
We have.5K.
Alec (46:15):
St.
Christina (46:15):
Paddy's.5K, March 16th.
And then we have Brew Fest,June 8th, St Paddy's.5K.
And then we have St Paddy's Day, March 16th.
St Paddy's Day is 24.
We haven't nailed down a datefor that, so we're gonna be
careful.
But yeah, those are three bigevents.
The Brewfest one is really funbecause we bring all these
different breweries together,and I really like meeting people
(46:37):
from other breweries.
It's a good community buildingthing.
Yeah, Awesome, Was there anyother beers you wanted to?
Try Last one I wanted to try.
Alec (46:45):
OK.
Chad (46:50):
Oh, you have it.
In, does it In?
Jake (46:53):
It's just not part of the event, yeah this was one of the
five gallons system or the 15gallon system.
Brian (47:02):
So like it's not carbonated and it just needs to
sit still.
Jake (47:07):
So the problem with the 15 gallon system is oh my god,
that smell yeah it's holy.
So this is a death variant.
Christina (47:18):
Yeah, this is a Thai tea death variant.
What, oh my god, no, it's sogood.
Chad (47:25):
Have you had it before?
Yeah, that's why I put it on itwhen she gets down.
Christina (47:31):
No, it was super popular the first time we had it
on.
Brian (47:33):
So this is not the first run of it.
Christina (47:35):
The second run and then oh, this is the first run.
No, that's the first run.
Chad (47:39):
This is still the first run.
Oh OK, Is this a favorite everin Ta Prang?
Christina (47:44):
It was, yeah, it was really popular.
Brian (47:46):
You're gonna go with it, so it's so smooth.
It was really popular withwomen?
Christina (47:52):
I don't.
It's just you know what.
Brian (47:56):
It's one of those things where it's just a dumb guy thing
that you just brand itdifferently and they'd probably
still love it.
You just gotta like.
Chad (48:02):
I'm gonna, if we post this , the peanut butter song's gonna
happen.
Brian (48:07):
That's what this is.
So there is, because there's alittle, I get a little coconut
like A little.
Christina (48:12):
But it's so different than a low hot death, it's a
really different taste than alow hot death.
Brian (48:17):
Yeah, and the smell is very different.
Jake (48:20):
Because it's a coconut flour that we threw on that.
Alec (48:23):
Oh OK.
Christina (48:24):
What was in the low hot death?
Was it not coconut flour?
Jake (48:28):
No, it was an extract Extract, yeah.
Christina (48:31):
Which sort of changes the mouthfeel?
Probably a little bit, it does.
Jake (48:34):
Coconut flour kinda adds that smooth like smoothness to
it because it's got the proteinsin it.
The hard part is that thecoconut flour settles out, and
so then it kinda gets.
Christina (48:46):
You have to like emulsify it, yeah, but I can't
emulsify it.
Jake (48:50):
I've tried it.
Chad (48:50):
Yeah, because it's not probably technically flour, as
we don't flour.
Yeah, and I'm not a chemist andI figure out how to emulsify it
.
Jake (48:59):
Emulsify it.
Brian (49:00):
Protein is two of yours, and this is when I was like
there's a university job, we canget some of them to we can get
a guy.
Alec (49:06):
This is when my student questions.
I was like.
Christina (49:08):
I was like Jake, do you just have a giant immersion
blender?
Chad (49:12):
They got a baby ass chemistry building down the road
.
Christina (49:14):
They can figure it out.
Somebody has to answer, butyeah.
Jake (49:18):
So for this one we brewed it, I put the coconut flour in
the whirlpool and then I cameback later the next weekend and
I made tea using cinnamon sticksand cardamom, vanilla and more
(49:40):
coconut flour and then also chaitea and then made this like big
pot of soup and then threw itin there on the little 15 gallon
system, because we had a littlefermenter, and poured that in
and then this was born and I waslike this was actually really
(50:04):
good, I know, because you werepretty skeptical of it at first.
Christina (50:06):
I remember you were like ooh, I was like I don't
know it was going to work outand I just remember people just
loving it when we had it on tap.
They were so excited about it.
But our next one that's comingout is the tiramisu.
That one you'll see cannedreally soon in grocery stores.
Yeah, yeah, I mean, if you guysare OK with more beer.
Chad (50:27):
I don't know about my entrance here, but I was
planning on sitting in Shalom.
My wife won't hear this untilafter it's published, so I'm
fine.
We'll get all the equipment outof the way so we don't scare
her.
Alec (50:42):
Why don't we wrap up this, so we don't get the?
Brian (50:45):
actual work job.
Alec (50:47):
Anything else you want to plug before we wrap up.
Jake (50:51):
Just the St Patty's Day.
The tiramisu's coming out soonand also the Imperial IPA that
you guys can try, that's comingout as well.
That's going to be out in themarket in the future.
Brian (51:01):
Do we want to do a quick fridging, real quick?
I mean, there's this too much,I know right.
I think, we're good, I mean tome.
Chad (51:09):
Both of them are seasonal.
Brian (51:11):
What's your faith?
What's your faith.
I'm probably I'm going to godark divide.
I'm a homework for the blockright here, so I'm going to go
with that one.
Christina (51:26):
Oh, that is a light colored death.
Yeah, it's going to lookdifferent when it.
Jake (51:30):
Yeah, I had to.
So tiramisu red coffee cake.
I want to make it in a certainway, okay.
Brian (51:38):
I changed it.
Jake (51:38):
I haven't even drank it, but I've tiramisu death and I
looked at it and you look at thetiramisu and you're like, Okay,
it's kind of that.
It's kind of like that color Igot a lot of shit from.
Christina (51:53):
I actually like the color Because it's not close
enough to the dark.
Jake (51:58):
It's a death variant, so it's supposed to be hard.
Brian (52:00):
But in your defense you made the sign slightly lighter,
so that should be the colorRight.
The sign is slightly.
Jake (52:07):
It's still dark it was one sales guy who was like I love
it, don't change it.
And then everybody else waslike no, we can't do it.
Alec (52:16):
I was about to say.
Chad (52:16):
Sorry, I'm sorry, sorry.
Go chat Through the big finish.
What I love about this andabout what you guys do Irish
Death.
Everything is about Irish Death, irish Death.
This looks nothing like IrishDeath.
It's delicious, but I knowthat's based off Irish Death.
Christina (52:39):
You taste it.
Alec (52:41):
Sure, we're here, the umami of Irish Death is in it.
I hate the name of the word.
It's not correct.
Chad (52:47):
It's a fantastic word you can use it correctly.
But I can feel the threads ofIrish Death.
Everything that we taste inhere All this delicious, dark,
beautiful beer.
Brian (53:00):
Everything is even.
I was thinking that even withthe I can't remember if it was
the pros.
But in general, your dark beersare always going to have a bit
of this Irish Death, Becauseit's the core of what you guys
do Like.
You talked about it like and wegot.
Alec (53:19):
Well, and at some point you can clean those tanks as
much as you want, but there'sgoing to be some saturation of
Irish Death, in spirits even.
Brian (53:28):
But yeah, there is this spirit of it and it flows
through all of it and I mean,when you have something that is
that good, why not let it go?
And to do that.
Chad (53:38):
And how wonderful it is to have something you know it's
going to sell, it's going tokeep us afloat so we can do all
these wonderful other thingsthat we're going to do.
How does that like?
There's not a lot of breweriesthat we encounter that
realistically, we probably havethat.
Brian (53:58):
Yeah, nobody has the flagship as much anymore.
Jake (54:00):
Yeah, I mean we're super, super lucky on that and that
allows us to play around and dothings.
Like you know, this Thai ISTthe Tirmisu, like we can play
around with that and know thatif it fails we're still okay.
Alec (54:16):
Yeah, so we're going to backstop.
I was going to go the CrosshubEyes as my favorite and tell I
tasted the tears.
I don't think I'm switched.
Chad (54:29):
I'll go with the Crosshub Eyes.
Christina (54:31):
Just like it, all of them.
Chad (54:33):
Dropping to ease after this episode and I will.
In the intermediate, I will dothe Cliff Notes.
She's crazy.
My co-hosts don't give me that.
Alec (54:43):
Oh, you'll fall in with this.
Christina (54:45):
It got me through COVID it's so brilliant when we
caught him too.
Chad (54:49):
I can't do it, oh, harry, yes.
Alec (54:53):
Yeah, yeah.
No, it was good Cool.
Our glasses are very far frombeing empty at this point,
hopefully.
Years at home are half full aswell, and we'll catch you next
time.
So yeah, feel free to go and start.
Happy Valentine's Day everyone.
Alec (00:05):
It's a Valentine's episode with one of our first loves.
Brian (00:08):
I'm going to get this out of the way real quick.
Poland, yes, the I don't knowif it's given away for people
coming in to our location.
Nice I got some b-roll of it,but they have beer history on
the wall and it says whatcountry consumes the most beer
per capita.
Alec (00:27):
Oh, there you go.
Brian (00:27):
I guess Poland.
Alec (00:29):
And that would be beer trivia at Iron Horse.
Christina (00:32):
Brewery.
Brian (00:33):
Where we are located today.
Alec (00:35):
Got an invite to come out, check out the brewery, do a
brewery tour and that's a newthing.
You guys are starting rightDoing brewery tours.
Yeah, we're starting outbrewery tours again.
We're actually going to haveone next week on Saturday.
Chad (00:49):
February 17th.
If anybody's interested.
You might feel like you'reyelling into it, but don't worry
about it.
How?
Brian (00:59):
about I turn the microphone on, so it's a whole
process right.
You guys are doing brewerytours, so it's like a chunk of
time Ticketed like you sign up,yeah, and you purchase a ticket.
Christina (01:11):
You get a tour, a glass and then a pint of beer at
the end.
Brian (01:16):
So much different from like what 10 years ago, where
everybody did the brewery tour,but it was like you just kind of
come in and do like the 15minute walk around, yeah.
Christina (01:24):
This one will be a little longer maybe with a
brewer.
Jake (01:27):
And we'll have like grain and hops so you can see those
and taste them, things like thatoh cool.
And then you get a.
I think you get a pint glass.
Christina (01:34):
Yeah, you get a pint glass to drink, but also we have
a specialty glass that I thinkRicky Wells, who used to be here
, designed and it's got thislittle funny, like I did a tour
at Iron Horse Brewery.
Alec (01:44):
Oh nice.
Christina (01:45):
Yeah, a little bit of our branded snark.
Brian (01:49):
Before we go any further, if you guys don't mind
introducing yourself and yourrole at Iron Horse.
Jake (01:54):
Yeah, I'm Jake Fleming.
I'm the head brewer and head ofoperations here, so I basically
deal with everything that isproduction.
Christina (02:04):
And how long have you been here, Jake?
Jake (02:07):
Oh, long time.
I've been here 14 years now soI started as a keg washer when I
was 20 years old at the oldfacility, the little business
unit that we had and learnedlearned the tricks of the trade
from there.
Tyson Reed, the old head brewerhe pretty much taught me
(02:28):
everything about brewing andRicky Wells, who is a master
Cicero Good for Ricky, she'sstill awesome, love her.
She taught me all about beerstyles and things like that.
So I had two really good peopleteach me a lot about the
brewing industry.
And Tyson was a UC Davis masterburrs.
(02:49):
Oh wow, yeah, so he knew hisstuff too.
They taught me everything Iknow, so shout out to them.
Christina (02:56):
That's cool, ryan, I know.
Yeah, I'm Christina Miller.
I'm the newest one of thenewest employees at Iron Horse.
I do community engagement,events, marketing.
I came from the farming world,so farmer, for about 12 years
worked at PCC, so I've alwaysworked in the food world, not
the beer world, but I lovemarketing beer and I love
(03:16):
putting on our big events andour small events and just
figuring out how we build ourcommunity here.
Brian (03:24):
Okay, Before we get to the beer that you poured for us.
I thought you were going to sayit.
Why, cousins?
Christina (03:31):
Oh yeah.
Jake (03:32):
Why cousins Because we're a family.
You know, that's kind of wewant to create that environment
in the and that's kind of whatdrew I think it draws a lot of
people into the brewing industryis that you are a family at the
place, because it's a smallcrew, it's not a lot of people,
and you just kind of you get toknow each other really well and
(03:54):
then when you drink beer withpeople you get to know them a
little bit better.
Brian (03:57):
Yeah, when you have extended family, because you
have a lot of people that comethrough and cycle to other
things.
Yeah, but like your general,like running capacity, what's
the whole crew size?
Christina (04:12):
Also between 20 to 24 right now.
Jake (04:16):
Yeah.
Christina (04:17):
Yeah.
Uh, depending on all together,yeah, but for distribution over
five states.
Brian (04:25):
Yeah yeah, Brewing a brewery here in Ellensburg 29
people.
Yeah, that's pretty cool.
Christina (04:30):
Because that's regional sales marketing team,
and then the servers andproduction and admin and all the
different aspects.
Yeah, and the nice thing that Ilike which appealed to me,
coming from farming is that weall do a little bit of
everything.
We jump in and help out wherewe can, and the beer brewery
(04:51):
production helped me with eventsand you know we all try to make
sure that everything is runningsmoothly.
It's not like, oh, I just sitin the office all day, I can
jump in and do other things,which is really nice about the
brewery world.
Chad (05:05):
Yeah, yeah.
Everyone has an idea of youknow, the left hand usually
doesn't know what the righthand's doing, but at a place
like this you have that flathierarchy, I think.
Christina (05:14):
Holocracy, yeah, yeah .
Chad (05:17):
So yeah, if somebody, we have the running joke at my
office well, if I get hit by abus, you guys don't know how to
do X, y, g.
Or if you get hit by a bus, Ican't do ABC.
It kind of everybody has anunderstanding of what's going on
, yeah, and so if somebody getshit by a bus, we're going to
(05:38):
miss you, but we're going tokeep moving forward Exactly and
we're going to find anothercousin, but not to go to that.
Mccarles, I like that.
Everybody knows that.
There's no.
If everybody knows whateverybody's doing, there's not
like, oh, I'm being let out.
Jake (05:53):
Yeah, lots of transparency we write a lot of standard
works.
Christina (05:58):
Yeah.
Jake (06:00):
For that exact instance.
If you get hit by a bus or youquit or whatever the you know,
you now have a whole SOPE on howthat person does it and you get
to interact with them every day, so you understand it.
Chad (06:13):
And that probably helps with the doing.
We were doing the tour earlierwith that consistency.
Like you guys have to gothrough so much tasty, tasty
Irish death, but it has to bethe same tasty Irish death every
time.
You correct that canon.
So we're doing that.
Sope list everything we've gotto do.
(06:34):
Everybody knows how to do itand everybody knows don't touch
that button.
Yeah, we heard about that one.
Alec (06:40):
Please do not touch this button.
Chad (06:43):
You're going to screw everything up, but I kind of
like that top, the way you guyslaid everything out as a company
my company's three people.
Christina (06:52):
So it's very easy to do, but being able to do that
with 30 people is veryimpressive.
It's huge.
We use Slack, we use GlassFrogall these different formats that
really help us constantly beshowing the work we're doing.
Asana is another one that we'reusing where we put in projects,
where anybody can go in and seeexactly how you're doing a
(07:13):
project and comment on it or seeyour updates on it.
But I think the huge thing forme, because I've been a business
owner for a long time, is thetransparency about the
financials to employees so thatthey can really see like, okay,
this decision was made and thisis financially how that affects
all of us in the long run, whichI think gives people a lot of
(07:36):
ownership to their work, to seereally the ripple effect of
everybody's choices, and itreally gives you a chance to dig
in and be like why are we goingto keep doing things the way
we've been doing it?
Are we going to rethink thatkind of thing?
Brian (07:51):
Yeah, I want to come back to that because it makes me
think of the blogs.
But Alec has smelled it.
Jake's been drinking it.
Yeah, what did you pour for us?
Jake (08:01):
Yes, so this is the newest beer that's coming out.
It is an Imperial IPA and Ikind of want to do a Nemoad to a
West Coast IPA, but less bitterand we used Nectarone hops.
I'm going to butcher thisWahidi Cryo fresh frozen hops
(08:21):
and a little bit of Simcoe tojust kind of give it some body,
and then it is a 9.7% IPA.
So just a heads up on that one.
It's delicious, a little hot.
Brian (08:33):
Thank you for the small bowl.
Christina (08:35):
It's a part of our Release the Beast series and
it's a collab with Yakima ChiefHops.
Brian (08:43):
Okay, have you previewed this one or is this this brand?
So you, because the what theHell is Logger has been the
release before.
That was the.
Christina (08:53):
Citra.
Chad (08:54):
Citra, and this is the first one I think we had, we did
.
Brian (08:57):
And then I had the Hell is Logger on my own.
Christina (08:59):
So this is our third release of the beast.
Okay.
Jake (09:02):
Yeah, and this is just kind of a series we get to kind
of play around with, which isfun, because we want to be able
to try different things thatwere not necessarily.
This isn't part of the Deathseries or anything like that.
This is a way for us to playaround with styles that we
generally don't mass produce.
Chad (09:20):
Yeah, and get it out to larger audience.
Get that feedback.
Brian (09:25):
We said because that's the difference because you guys
also run the pilot series herein the tap room.
Christina (09:31):
But that one, those are not predominantly getting
pushed down or replaced yeah, orthese will have placements in
more stores yeah.
Jake (09:38):
So you can actually buy them a six pack in a store with
these.
Brian (09:42):
The smell smells like just like the bag of hops we
stuck our nose in like an hourand a half ago, so like the
aroma is perfect there.
No-transcript.
You almost can smell thatthere's gonna be a little bit of
like something coming like likea little boozy or heaviness to
it, but it's not like it'sdifferent from like an IPA or
(10:05):
like a stout or that type whereyou kind of like smell like a
bourbon barrel, where you'relike okay, I know, we're getting
into it.
Alec (10:10):
And the taste is it's like hops, but with the edge taken
off of it.
Christina (10:15):
Yeah.
Alec (10:16):
A little bit it's rounder.
Christina (10:18):
It's a west coast but it doesn't.
Jake (10:20):
I wanted to make a juicy west coast.
Chad (10:25):
Nailed it Without it being kind of that stereotypical.
What juicy is today?
Like this course, like if I waspouring this out of a bomber
and the old days I totally, oh,yeah, this is totally an IPA.
Nowadays, you don't know, it'slike oh, this thing's bright
yellow is this, but this is.
We talked about it last weekwith the IPA, but this is
(10:48):
nostalgia.
Okay, like this.
This hearkens back to the olddays, pouring an IPA out of a
bomber yeah, but it's notblowing my teeth off with that
continual hops.
Alec (11:00):
But it's got enough that because we've talked about the
west coast northwest being theSEC of beers, like.
So if you're claiming a westcoast IPA, or a northwest IPA
you gotta bring something to thetable, and this is taking a
little bit of edge off of thehops, but still enough there
that, yeah, this is a valid westcoast, but giving the bite back
(11:24):
with the booze.
With that, I will feel I drivehome.
I will nap on the way home aswell as here.
Chad (11:31):
Like, if you told me that was seven, I believe you all day
, but to me them the teethbetter.
It's just that smooth.
Brian (11:38):
It's also got the like more quintessential, like for an
imperial, that it is like amore multi-body that there is
kind of like it's not athickness, but like there's a
hardiness to the body feel of itthat you're not just getting
like that six percent crushableIPA.
But there is this that thatpart adds a nice backing to it
(12:03):
and I wonder if that has to dowith taking that bite off of it.
Jake (12:05):
It's relying on the malt side instead.
Brian (12:07):
Of.
Jake (12:09):
Yeah, I mean, I think total it's almost.
It's close to like 2000 poundsof malt, wow, for a 30 barrel
batch.
So yeah, it's up there.
And then we use this reallycool yeast.
It's called manganstini I'mprobably butchering that name
too, but it's from Imperial.
It's a imperialist strain, iswhat they call it and it's
(12:33):
supposed to impart a lot ofthose fruity flavors like
grapefruit, stone fruit, leechy,things like that.
Christina (12:40):
I can totally taste the leechy like that yeah.
Alec (12:43):
Yeah, because there is a lot more going on on the fruity
notes and I'm getting it.
Chad (12:49):
I've finished my pint already.
You guys were talking.
Brian (12:53):
I got more if you want.
Chad (12:56):
I got around the board.
But what I like on an IPA,especially a heavy one, as
you're sitting after you've hadyour sip it continues to develop
on the back of your tongue.
Yeah, like I'm getting all thejuicy notes, the leechy, that
grapefruit.
I love that experience, likesometimes you want to, you drink
(13:18):
a beer, you take the swig andit's done.
But I love when you you get theswig up front but then it
continues to develop like I'velike sit and having a whiskey or
something.
Brian (13:31):
So what's the anticipated release?
Jake (13:35):
We're packaging it on Tuesday next week, so this came
straight from the bright tank.
Oh nice, so fresh beer Brandnew.
And yeah, so it should be outin the market in the next, like
14 to 16 days.
Alec (13:52):
Okay, well, and that's the cool thing with you guys, as
far as your distribution modelis, you've got Irish death
everywhere I shop right.
Brian (14:01):
Yeah, we talked earlier about it being at Costco even
yeah.
Alec (14:05):
It's everywhere, but usually those seasonals will
rotate through, I mean even down, the convenience store.
Christina (14:11):
Yeah like high five.
Half you probably don't seearound.
Alec (14:14):
Yeah, not as much anymore.
Yeah, I've had it, but theytend to have that shelf space
for Irish dad or iron horse andit rotates through, so being
exciting to see.
Chad (14:25):
Yeah, my local shop.
You guys now have a sectionNice, so it's Irish.
Death is right at eye level,but then high five half midnight
and then a couple other onesand I'm sure they're gonna keep
you in because they've had alittle niche for the released
beast and it looks, and fingerscrossed they move it, so it's
(14:46):
just an iron horse section Nice.
Brian (14:50):
So you guys are distributed over five different
states.
Jake (14:54):
Yes yeah, washington, idaho, montana, oregon, alaska.
Brian (14:58):
Okay, but featured.
Like he said, when he meansshop, he's literally talking
like a grocery store, likefeatured fairly prominently in.
So good distribution andconnections with your
distributor to get to that.
Is that just the history ofIron Horse like?
Is that?
Christina (15:14):
there's different levels of grocery stores.
Okay yeah, we're in a level A.
Oh yeah.
Brian (15:20):
I did not know about this .
Christina (15:21):
Yeah, yeah.
I mean, I don't know that muchabout it, but like is you?
Yeah, you Cheers, we can drink,sorry, no worries.
So there's, different.
Brian (15:34):
Make lots of more juice.
You can talk over it, it's okay.
Christina (15:38):
There's just different levels and so some of
the smaller breweries are atlevel B grocery stores.
So just like smaller you knowwhere.
So you'll see us like at a lotof the Kroger's PCC Whole Foods,
the ones that have a largerfootprint.
Okay, so it's just that thathelps with the distribution
because we're have more brickand mortar places that exist
(16:02):
within our level of grocerystores.
So, yeah, I was really excitedwhen I still see it at PCC
because I worked there for along time and they're really
huge supporters of local.
But even the Kroger's aresupporting it too.
Brian (16:14):
So when we've talked about a lot on our podcast, like
the, the expanse of the craftbeer grocery selection.
I think obviously COVID changeda lot of that as people were
changing their buying habits.
But even before that you sawthis expanse of that and I think
that you guys are one that fitsinto what we see for that local
(16:35):
level of you're not you'relocal to us.
I mean, it's a two-hour-ishdrive between us and you guys,
but so we consider you local,that you're in our state and
fairly easy to get to, but youraccess has expanded and given
kind of a really goodperspective that, as the beer I
(16:57):
mean as brewery amounts havegrown that reaching almost
10,000 breweries, you guys havebeen able to find that spot
where you are still readilyavailable in a pretty wide
footprint for a I mean for whatyou said a brewery in what a
town of 19,000 people like.
That's pretty impressive likethat's a pretty cool thing to be
able to hit and to do it.
(17:18):
I think it speaks to thelongevity of you guys and it's
what creeping up on 20 years asa, as a brewery, yes yeah 2007
was when Greg and Gary bought it.
Jake (17:32):
Yeah so getting there.
Brian (17:35):
We're getting there, yeah , I mean it also to have a brand
, a singular brand.
I mean we talk about thevariations of it only.
We've actually reviewed Irishtheft on the podcast but like to
have that brand that also helpsto carry things, the brand
being the beer and the brandbeing the branding you guys have
, like we spoke to earlier thatit's recognizable that that's.
(17:55):
That's an iron horse beer.
Christina (17:57):
Yeah, and that's something we talked about a lot.
It was one thing that drew meto the job, because I knew that
the branding and the marketingwere gonna be really fun you
know, it wasn't gonna be justlike.
You know, a lot of standardizedstuff that we could it has.
Within the community, there'senough interest in trying new
(18:19):
things.
Even if you're keeping in withthat iron horse voice, people
are open to like what you know.
Okay, let's do an event withponies yes.
You want to do an event withrattlesnakes and hawks?
Yes, let's do it.
You know, and they and peopleare open.
The other great thing is whenwe're doing the reels and doing
the social media, people withinthe brewery brewery are really
(18:44):
excited to be a part of that too, which is really exciting too,
because making social media as asingle person is not fun.
Chad (18:53):
Yeah, yeah, no, it's not fun at all, and if they let you
do it, you just go have sometoxicants and you just sit at
the computer and go, wow, andyou guys have zero veto power
because you didn't play along.
Christina (19:10):
You didn't want to make it, then you see that.
Chad (19:12):
So you guys are getting shopped on some questionable.
Yeah going back to.
So I went to Centralunsuccessfully for three well
before you guys kind of reallygot your start going.
How cool is it to have acollege like over yonder?
(19:38):
Do those?
Or are those okay so, but arethose thirsty college students?
Did they give you good input ordo you find that, you know, a
beginning beer drinker probablydoesn't have the palette to go?
You know we should make achange with this, or?
Christina (19:57):
Jake could probably speak a little.
I don't.
I mean, I see college studentsat our events, but they're not a
huge part of our regulars andthe college students.
I may drink a lot of, not beer.
You know the white claws andthat yeah yeah, I think for
originally.
Jake (20:14):
Yeah, we had a lot of college students coming.
We still do.
We have CW discounts thingslike that, but you just don't
traditionally see as many ofthem coming in anymore.
Yeah, and then I was workingthe tap room because I was
covering somebody's shift andthen one of them just decided to
(20:34):
take a leak in the pot.
Alec (20:36):
Yeah, I was like that's not okay.
Jake (20:46):
That was a fun experience to deal with.
No, honestly, the collegestudents so far, like as we've
gone through, I just don't thinkthey've.
They just I don't know if it'sa don't like beer.
I don't think it's necessarilythat, but I think, with the
pricing on where beer is, yeah,yeah, I just don't think that
(21:06):
they come in and they're likeI'm not gonna go in and spend $7
on a pint when I can go spend$14 on a pintally half gallon I
can run down to the ride aid andget the 30 bomb for whatever.
Right, right.
So I think that's been astruggle for us and trying to
get them in to experience craftbeer, because obviously it's
(21:27):
delicious, yeah, and they'regonna be making money and better
decisions someday.
Brian (21:32):
Maybe it's more about getting the alumni.
Christina (21:38):
We have worked with a lot of the alumni groups
through Rugby, basketball,volleyball.
They've brought a lot of theirgroups here for events and
that's been really great becausethe people have really great
memories of going to school atCW and Iron Horse being a big
part of that experience.
Brian (21:56):
I mean, only one of us went here, but we all have
memories of hanging out here andIron Horse and that type of
stuff.
Alec (22:04):
I mean, it's well, your brother went, so Ted and I were
like and your sister was overthere, yeah, so we have family
who have been here.
Brian (22:10):
Wife at a Masters degree here.
So if there's like Central hasthis kind of thing for all of us
, that like we drive into townand there is a nostalgia there,
there is this fun little kind ofthing to it.
Chad (22:21):
Yeah, we did the lap around campus and I was like, oh
, I slept in this field.
Jake (22:29):
There's a deep history here and it's a lot of fun.
It's a running joke that onceyou stay in Ellensburg, I think
like what?
Five years and then you'restuck.
Christina (22:40):
Yeah, I moved here from Seattle about 12 years ago
and I'm always like I'm gonnaleave, I'm gonna leave, and then
I never leave.
Can't do it.
Chad (22:49):
That drive from.
I'll call it Seattle, butSeattle, ellensburg, that's
probably one of my favoritedrives to do.
Brian (22:57):
Yeah, it's just when the weather's not terrible, it's not
bad.
Yeah, like you can do it inabout two, like you know, mostly
following the rules and yeah,my favorite part about summer is
we do get a lot of peopledriving through.
Christina (23:13):
There are tourists who have never been here or they
have lived here at some pointor gone to school here, and they
just love.
We started doing this thingcalled Harvest Host so people
can park their RVs here inproduction.
Alec (23:25):
Yeah, people love it.
Brian (23:26):
I don't even know if I was the one that found it or if,
like my other friends, like,started talking about that and
doing it.
How often do you get peoplecoming through and doing that?
Christina (23:34):
Quite a bit during, you know, may through October,
which are the months that arebearable in Ellensburg, so
that's the high point.
But we've had people outside ofthat so we can fit two or three
RVs within production, you know, comfortably.
So people aren't on top of eachother and they, after the
taproom clothes, they get lockedinto production and they.
Brian (23:55):
So they're in, they're parking somewhere, yeah they're
in the parking lot.
Oh, in the fifth area.
Christina (24:00):
They can't get into the actual building, but they
are hanging out in ourproduction facility so they can
hang out and just chill at thebrewery.
That's the full thing.
See Jake's doing the rightthing.
I see why you're doing that.
Alec (24:11):
I did not know this.
We should have brought thetrailer and we would be here all
day.
We stuck with us for a whilelonger.
Brian (24:20):
That might have been smart.
So, from people who don't knowthis, it's called what again?
Harvest Host, and so you.
There are different businessesaround the country that
basically make their spaceavailable.
Instead of going to like a KOA,you can utilize that company's
space as your camping area.
Christina (24:41):
And it's usually farms, breweries, wineries,
distilleries, and it's like itworks like Airbnb you set up as
a person so people that stayhere rate us, but we can also
rate them so that you knowyou're really.
Everybody that's come has beenso chill and they don't pay.
They just agree that they'llspend $20 in the tap room.
Alec (25:03):
Done and done Easy.
Christina (25:06):
Yeah, so it's been really fun during the summer
when we're having a summer musicconcert series.
They come and they get to parktheir RV, come, you know, have
food and beer and then hang outfor the concert and then, you
know, go sleep in their RV.
So people have really loved it.
Brian (25:23):
I think I found my new retirement place.
Chad (25:31):
You're not gonna hop on a cruise ship or just gonna RV hop
between our breweries.
Brian (25:35):
Yeah, just go around and like live at different, and that
would be the thing.
Christina (25:41):
It's alternating wineries and breweries so that I
can balance out the gluten freeand your wife can be happy.
So what is this beer that youjust bought for us?
Brian (25:51):
Oh, so this is like she's done this before this is the
Dark Divide.
Jake (25:54):
This is the pilot bash that we did with Crucible out of
Everett.
Christina (26:03):
Yes.
Brian (26:04):
Everett.
They used to have two locations, I think.
Alec (26:07):
Everett's their main one.
Brian (26:08):
Yes, I think they closed.
Okay, the Woodenville one.
Jake (26:10):
Yeah, the Woodenville one they had to close, closed down.
There's someone I've been toCouldn't sustain it.
It's big spaces.
Brian (26:17):
Yeah, yeah.
Jake (26:18):
Big spaces, big rent.
So we did this at theirfacility and then we're gonna do
another one here at ourfacility towards the end of
March.
It's different beer, differentbeer.
Okay, still gonna be calledDark Divide, but I think this
time we're gonna go for like ahazy IPA with really high, like
pine piney notes and things likethat that's kind of what we're
(26:42):
shooting for, and they're reallygood at hazy IPAs, not on
Crucible.
They have some great, greatbeers, great hazy IPAs, but this
one we kind of wanted to do alittle bit of a mode to.
Obviously we brew a lot of darkbeers here.
We were like well, let's make ablack IPA and we'll use Citra
(27:02):
and Nulls and Hopps and try andkind of create this almost like
orange chocolate IPA kind ofthing.
Alec (27:11):
Alright, I'm in.
Christina (27:13):
I'd never had a black IPA before I chose this.
Brian (27:15):
Oh, this is one of my favorite styles this is Brian's
Go-Chit.
Like I feel like it hit a peaka few years ago and then tapered
off.
I think, living where we liveyou predominantly can get them
more than others.
I think the most well-knownnationally of stone did one for
quite a while.
But this to me it combines,combining the IPA and like a
(27:39):
stout to me is like a greatcombination.
I'm still very anti-black IPAas the name.
What do you think it should becalled?
Well, cda.
Christina (27:49):
Yes, a Castadian Dark Ale.
Brian (27:52):
And to me, because it represents our area, the idea
that it's hoppy but it's darkand doing that, the fact that
you're calling it a black IndiaPale Ale seems like you're
immediate.
Christina (28:07):
I have a feeling a marketing person came up with a
black IPA.
They're like that's moresuccinct, it sounds really good
versus Cascadian.
Alec (28:14):
Yes, and it's black.
Christina (28:17):
The.
Jake (28:18):
Cascadian was the first thing, they created a category,
yeah.
So then they decided like, well, it's not that way, it's more
of a Cascadian, cascadian DarkAle, because predominantly when,
like I remember, we made onelike a long time ago.
Brian (28:36):
Oh really 2013.
Jake (28:40):
Even before that, it was in like 2010.
Wow, I remember the label.
It was a green label with a guywith a black eye.
Of course Sounds about right.
Yeah and yeah, that was ourblack IPA.
And the struggle with blackIPAs is they just you put them
out on the market.
(29:00):
They just don't really go well.
They'll do really well in yourtap room Because people want to
try them.
They think they're cool.
Christina (29:07):
Outside of that, like people just like see it on like
a shelf and they're like nah,they don't grab it.
Yeah, I mean, the flavor islike nothing I've ever tasted
before.
Brian (29:16):
So you've never had one before.
Christina (29:17):
No.
And I'm like this is so unusual.
Alec (29:20):
Because visually you look at it and you go.
Well, I don't really want tostout.
Christina (29:23):
No.
It's not really my thing, butit's not what it is at all.
Jake (29:28):
And mixes with that like that multi, like you can smell
the hockiness.
Brian (29:32):
Yeah, mixes with that moltiness and you're like this
is kind of weird, yeah, yeahit's a little bit of like a mind
bender that you're trying tothink of Like when the first
time I had a white stout, yeah,and you're just trying to kind
of put two into together.
This is a really good version,I think it's not.
A lot of times when you getsome of the block IPAs, it often
(29:55):
is just like oh, did you have abad stout and you just over and
then you just had it.
Christina (29:58):
Like you over hopped it.
Brian (30:00):
This is a better blend of it that it is, I think, a
slight bitterness, but mostlyyou're getting kind of that
fruity aroma of hops and doingthat with then just that kind of
like darker multi feelunderneath it.
So, yeah, this is the one.
When you said earlier what doyou want, I almost picked this
one, but I was trying to avoidan entire pint of IPA, but like
(30:24):
to see a block IPA.
Christina (30:26):
What was the next spear?
You want them to try.
Alec (30:28):
I don't want to run into it.
Christina (30:29):
Crows have eyes Okay.
Alec (30:31):
And this is your recent collaboration with Acorn Yep.
Oh wait real quick, I'm justgonna start pouring while you
talk.
Brian (30:40):
So you said that Crucible is really good at Hazy.
We had this discussion theother day.
Okay, we made up.
Alec (30:44):
We made up.
Brian (30:45):
Because it goes back to also the blog posts.
You guys are at least for usthe torrents of like.
all of this history of likewriting about stuff and being it
goes back to even Christian wastalking about the transparency
of finances, things.
I feel like your blog postshave been very much hey, here's
what's going on with ourbusiness, here's stuff fun stuff
(31:05):
behind the scenes and what'sgoing on like the changing of
the buildings and all that stuff.
Can you feel like there was ablog post sometime that said
that Iron Horse would never makea Hazy?
Chad (31:19):
We feel like we saw that Ever, ever, ever started to look
through.
Brian (31:24):
Ever started to look through 42 pages of blog posts
to see if I could find that one.
I'm sure you're right, butdon't, I could not find it.
You are definitely right, nice.
Jake (31:38):
No, we did.
We talked about how much wehated Hazys when, like the New
England IPA kind of started likehit the market where, like well
, it's just people that didn'tclean their beer properly.
Christina (31:52):
Right.
Jake (31:54):
And then we heard like, you know, when it was brand new,
there was a lot of stuff aboutlike how, oh, the yeast actually
picks up hot particles andthings like that and creates
this, and it's like that's notsign of difficulty, that's
gibberish.
That is wrong.
Yeah, completely wrong.
But yes, we did write it, wedid write it for a lot of people
(32:16):
.
About that, I'm sure we say alot of things, yes, and you know
, it's one of those things whereit's like you start looking at
the actual style of the beer andlike start to understand it and
kind of like try and make, likefigure out why people like it
so much.
And you realize, okay, it's lowIBU, a lot of hop aroma and a
(32:40):
lot of flavor, like pop flavor,behind it.
And so you're like, okay, nowyou kind of understand it.
For when it first comes out,you kind of see this thing and
you're like that just looks likea milkshake.
They just didn't clear theirbeer out.
They were like okay we'll brewfor a minute, crash, but not
really crash it, and then justtake it, and so once you kind of
(33:02):
start to understand more aboutit I think that's one of the
great thing about the brewingindustry is that we're
constantly like pushingboundaries on things that should
be beer or you know, liketraditionally, like you wouldn't
find a hazy IPA in like Germany, but yeah, they'd be like
that's wrong.
Christina (33:21):
Listen, don't do that .
You did something wrong.
Well, I feel like doublerainbow is the perfect example
of that.
You guys, it was way before Iwas here, but it felt like it
pushed the boundaries of allthose different and we've shamed
that recipe so many times?
Jake (33:32):
Well, yeah, I mean Irish death.
Brian (33:35):
It is a dark, ale it is not a stout, it is not a porter.
Christina (33:38):
It is not.
It doesn't fit those things, itdoesn't fit anything.
Brian (33:40):
Yeah, so I get that.
Chad (33:43):
So then the question is when are we going to?
Brian (33:44):
see an iron horse smoothie beer.
Christina (33:53):
I mean, we said we'd never brew a pumpkin beer, and
we did it, we did it and we maybe thinking about it in the
future, but it turned out reallygood.
Brian (34:02):
You know those?
Uh here the college kids reallylike those smoothie beers.
Alec (34:07):
So maybe they'll draw them in.
Christina (34:10):
I love whiskey milkshakes.
I've never had a smoothie beer.
Oh God Like.
Is it canned like a smoothie?
Chad (34:17):
No, I'm so.
I'm kicking myself.
I had a couple of Drecker's onthe stretch, yeah.
Brian (34:22):
So Drecker is one of the most well-known ones.
They're out of North Dakota.
Okay, there's a few otherplaces.
I think 540 North does anotherone, but it is.
It is a beer that, like on thecan, says that you need to roll
it to get the stuff mixed backtogether, basically, and it's
beer in airports.
Alec (34:40):
Yeah, it is for sure.
Brian (34:41):
It's an alcoholic beverage.
Alec (34:43):
They can.
Brian (34:44):
And on there it literally says like gimmicks and it's
like all the stuff they add in,and so you're getting like a.
Chad (34:51):
It pours like a glass of half a cup, a fruity vanilla
Like neon.
Brian (34:55):
Oh yeah, A beverage it is .
It is wild.
I'll see, I'll find somethingto show you some pictures of it.
Jake (35:01):
That's too far from the right hole, but um Got a lump
not being regulated by the FDA.
Brian (35:06):
Yeah, there's.
Oh, here's one I had recentlyfrom claim 52 out of like that's
beer, but they literally callit so it's a pureed gosa, so
like a gosa base that thenthey're adding a bunch of stuff.
I mean this, this one smelledso good because of the like I
forget the oh my God, all thedifferent flavors and stuff that
(35:27):
were in it that my gluten freewife almost just took a drink
just because the smell was sogood.
It was so good that she.
Chad (35:33):
But like it's but super in the fruit, like, like, they're
like.
You need to roll this becausethere's actually like we dumped
pureed strawberries in the canbefore I have one.
Last year's Valentine's Daypost was a beer.
They made the beer, it was asmoothie beer, but then they
took a little piece of yellowcake into the can, poured the
(35:56):
beer on top and then you'resupposed to roll it, because the
cake is now dissolved in thebeer and it was cake.
It was a cake beer, soursmoothie and it was just.
Was it good?
I know, yes, it was beyond good, but it was like we had just I
had taken my year off Beer.
Oh right, we start.
They guys call me up.
Hey, dude, Dude, no, no, no, no, no no.
(36:18):
Whatever, whatever.
Basically we restart thepodcast after I quit beer for a
year.
Alec (36:23):
This was your idea.
Yes it was.
So don't don't we're gettingBlame it on us.
Chad (36:28):
We're starting the Avengers initiative.
Okay, but yeah.
But like and that's after allbeer, was, that's crazy.
Ipas, esvs, pillsner's Loggers,my beloved Keystone Light Okay,
keystone Light over here.
There you go and then we getLike you come out of COVID, it
(36:49):
was like, oh okay, it's whiteclaw season and then we come to
start doing.
I get these guys doing thepodcast with them and I'm
ordering these beers and it'slike what's a smoothie?
Brian (37:00):
I knew about them, don't come out like that, but I didn't
drink them.
Chad (37:03):
But me and Al our tiny little minds were just exploded
with beer had kind of gone tothis point.
We thought beer would just stophere, and now beer is being
taken to whole other levels,whole other levels.
What it, what's?
Brian (37:21):
the next.
What do you?
Chad (37:22):
guys think the next thing is Like now that you've done a
hazy.
Jake (37:27):
Oh man, I don't know, I don't know it's tough.
Christina (37:30):
I'm excited for you guys to try the Thai tea Daff.
It is really unlike anythingI've ever tried.
Alec (37:38):
I'm very interested.
Yeah, I almost grabbed thetiramisu death.
Christina (37:42):
Yeah, Okay, so which one?
Oh yeah, we haven't talkedabout um, we just, we have a lot
.
Brian (37:46):
So we poured as they like actually need to do some work.
Um so we did a shitscree andyou can make noise as much as
you need to.
Yeah, do your job.
Alec (37:53):
You're fine.
Christina (37:53):
We did a shitscreek themed.
It's called the Crows have Eyesand it was a collaboration with
Acorn Brewery.
Chad (38:00):
Now someone who has not watched shitscree.
You have anything on your what?
Brian (38:05):
I'm gonna let them attack him and I will just sit back
here and not say anything.
Christina (38:09):
It's the best.
Chad (38:10):
TV show ever.
All I see is like the reactionsyou have on Twitter.
Brian (38:14):
Yes, and the stupid cheese folding thing.
Christina (38:16):
Yes, which we did use .
We did a reel.
Yeah, we did a reel.
Okay, well, oh, I rememberseeing it.
I think I was gonna send it tomy wife, because her and my
sister got really excited aboutshitscree.
Chad (38:25):
Okay well, the cliff notes .
What do I need to know beforeclosing into this beer?
Jake (38:29):
Okay, so this beer is an Imperial Black Walnut Stout.
Alec (38:35):
Oh, this is the one we were talking about earlier.
Jake (38:37):
And so we did two batches of this, two half batches,
because of the amount of grainthat we would need, with all the
chocolate and things like that,it wouldn't have fit in our
mash kettle.
So we did two batches and thenwe dry hopped it with crushed
black walnuts, so it's gonnagive it almost like a unique
bitterness to it.
It is a 10.5% Imperial, so it'spretty high.
(39:01):
Yeah, apparently we like tobrew high alcohol things.
Christina (39:04):
Yeah, I was gonna say I really like the finish on
this, yeah.
Jake (39:08):
And it's a 90 minute boil.
So we increased the boil to tryand get some of those that
better foam retention, thatcreaminess in there, a lot of
flaked barley and things likethat.
And then we aged it on oakstaffs and so American oak 42
(39:31):
inch staffs five of them justgot dropped into the fermenter
with it.
Brian (39:36):
Okay, you said this earlier and I was like I don't
know what it means, but I'm justgonna nod my head, but okay
that's like, instead of it beinglike in a barrel.
You're like adding the oak intothat instead of it, the beer
going into, yeah, and so it's away to impart some of that oak
flavor into it without having tobuy an oak barrel.
Jake (39:56):
So basically what they look like is they're little
spirals.
Just more for more surface areaoh that's it Really, and so
then you just drop those inthere and you let it sit and it
picks up that flavor.
Chad (40:10):
Is that where I'm getting like that vanilla?
I'm getting a little vanilla inthere and the bitterness is
different too, because it's notlike a hoppy bitterness.
Christina (40:19):
It's that roasted black walnut have you ever had
black bitters in like a cocktail?
Yeah, it really stands out.
Chad (40:27):
And the thickness and the smoothness.
If you told me this was likeport metro, yeah it does.
Christina (40:35):
The texture is really great on this A little bit of
it.
Alec (40:38):
It's a softer mouthfeel, that extra boil To get up to.
Jake (40:43):
you kind of have to do it to get up to that gravity, to
boil off some of that water tomake sure that you're going to
hit that 10.5%.
And we could have gone a littlehigher but we're like maybe not
.
Brian (40:55):
For the cruising.
It's just by boiling it more.
Jake (40:57):
You think yeah you got to have your starting gravity, Like
for this.
It's got to be close to almostlike 10.92.
Wow, and then you have toferment it down to close to like
10.12.
Okay, yeah yeah, yeah.
So yeah, the first batch we did, we hit like 10.94, and we had
(41:21):
a Belgian candy sugar as well.
Alec (41:23):
so that's in this recipe.
Oh, that'll kick it up.
Jake (41:25):
Yeah, I think 50 pounds of it, so close to yeah and we
didn't quite ferment down as faras wanted to, so we actually
had to just the.
We used the darkness fromImperial yeast, and it's
(41:45):
designed around high alcoholbeers, but it just didn't quite
get it down as low as we wantedto.
So we actually had to add, forthe second batch, an enzyme, and
that it's called TGA mash iswhat it's called, I think.
Brian (41:58):
Basically what it does, is it helps convert those sugars
down.
Jake (42:02):
And the second batch went much lower.
So we were like, thank God, nowwe can blend these two and we
can create this nice meld oflike you're going to get some
sugars, you're going to get alittle bit of residual sweetness
, but it's not super sugarybecause we would have done just
the first batch.
It would have been.
It came out much sweeter, andthen blending in that second
(42:22):
batch really helped balance outthe sweetness and kind of keep
that bitterness to it.
Alec (42:29):
So this is a one off.
Jake (42:30):
Yes.
Alec (42:31):
Okay, and so this is just available here and then, I'm
assuming, at Acorn.
Brian (42:35):
At Acorn, at their location just on tap In
Angelwood.
Yeah, tap and bottles yes, okay, so the limited run with
bottles.
Jake (42:43):
You guys are getting uh, uh, yeah, we'll send you some
home.
Perfect awesome, they'regorgeous, Thank you.
Christina (42:48):
We have a lot of collabs right now.
Yeah, the Yakima Chief Acorn,and then two different with
Crucible.
Yeah, we've got four differentgoing on right now?
Brian (42:56):
Have you historically done a?
Jake (42:57):
lot of collabs, like we haven't historically done a
whole lot of collaborations, um,and we kind of it feels like
the craft industry got a littlebit away from that.
And then you know, obviouslyCOVID happened and it was really
hard to do any collaboration.
Yeah, and stuff over Zoom justdoesn't feel right.
(43:19):
It's not the same feel.
Yeah, it's not the same feel youwant people to come to your
brewery, like when you'recollaborating, you want to go to
the brewery, you want to drinksome beer with people, hang out,
understand them and then, uh,understand their process, see
their facility, they see yoursand you kind of create this like
cool thing.
Yeah, you know their experienceand your experience.
Christina (43:40):
Yeah, because everybody's experience is
different.
Jake (43:42):
Like that's the crazy part about the brewing industry.
Like you go, you can see ourfacility and then you go to
somebody else's facility andlike that's wow.
Christina (43:49):
I would never thought of setting it up that way,
Doing it that way, yeah.
Chad (43:53):
So if you've ever had somebody from outside come in
and look at your setup and likego okay, cool.
But then like run it like oh,this is the way I work, like the
way you have the setup, we'regoing to run it completely
differently, oh wow.
Jake (44:05):
Yeah, yeah, for sure.
I mean like uh.
You know, for me it's more likeuh, it's not necessarily the
process itself, like, becauseyou have to set up your process
for brewing itself in a way thatyou can design it in your
facility, and that's.
You know, people come up somevery crazy innovative ways, like
I've been to some places andI'm like you've got an auger
(44:26):
running upstairs, down and thenaround and coming in.
I'm like that is wild.
How, what did you do?
Why?
Alec (44:36):
Making the space work.
Yeah, a lot of times yeah.
Jake (44:38):
Making the space work, but the process itself, like what
they, what different people, dowith like dry hops, different
fermentation temps, pitchingthings like that, like if you uh
, you can underpitch forspecific yeast strains and
they're like oh yeah, have youever tried underpitching a
little bit?
It'll give you this like crazyflavor and you're like, nope,
(45:00):
never thought of that, that'scool.
Alec (45:03):
Did you guys find this out on purpose or was this an
accident?
Yeah, no, this worked.
Christina (45:08):
One of my favorite things we did last year.
We brought back EasternWashington Brew Fest and we did
two different collaborations.
We did all of the Lower CountyBreweries which was Whipsaw,
ellensburg Brewery, brockenreefand Iron Horse did a collab of a
bastardized red and then allthe Upper County of Kichitas
County Breweries also did one,and then we had a competition to
(45:31):
see which collaboration wouldwin at the Brew Fest.
Yeah, that was really fun.
Alec (45:36):
What is?
Christina (45:37):
that we called ours Low Co Collab, and it's gonna
happen again on June 8th.
And so that's your calendar.
Chad (45:44):
Yeah, in that vein, I think we gotta be careful.
Brian (45:48):
That's the NASCAR race.
Ooh.
Chad (45:49):
We can swing it.
Brian (45:52):
NASCAR comes to Portland every year, so we drive down,
yeah.
Chad (45:57):
We come in here before a load up on.
Brian (45:59):
B-Line.
It's the week after you guys.
Oh perfect, road trip Perfect.
Chad (46:03):
Windsor Dirtbag Day is 24.
Christina (46:05):
It's in September.
We haven't nailed down a datefor that, but we for sure have
St Paddy's Day, March 16th yeah.
Chad (46:13):
We have.5K.
Alec (46:15):
St.
Christina (46:15):
Paddy's.5K, March 16th.
And then we have Brew Fest,June 8th, St Paddy's.5K.
And then we have St Paddy's Day, March 16th.
St Paddy's Day is 24.
We haven't nailed down a datefor that, so we're gonna be
careful.
But yeah, those are three bigevents.
The Brewfest one is really funbecause we bring all these
different breweries together,and I really like meeting people
(46:37):
from other breweries.
It's a good community buildingthing.
Yeah, Awesome, Was there anyother beers you wanted to?
Try Last one I wanted to try.
Alec (46:45):
OK.
Chad (46:50):
Oh, you have it.
In, does it In?
Jake (46:53):
It's just not part of the event, yeah this was one of the
five gallons system or the 15gallon system.
Brian (47:02):
So like it's not carbonated and it just needs to
sit still.
Jake (47:07):
So the problem with the 15 gallon system is oh my god,
that smell yeah it's holy.
So this is a death variant.
Christina (47:18):
Yeah, this is a Thai tea death variant.
What, oh my god, no, it's sogood.
Chad (47:25):
Have you had it before?
Yeah, that's why I put it on itwhen she gets down.
Christina (47:31):
No, it was super popular the first time we had it
on.
Brian (47:33):
So this is not the first run of it.
Christina (47:35):
The second run and then oh, this is the first run.
No, that's the first run.
Chad (47:39):
This is still the first run.
Oh OK, Is this a favorite everin Ta Prang?
Christina (47:44):
It was, yeah, it was really popular.
Brian (47:46):
You're gonna go with it, so it's so smooth.
It was really popular withwomen?
Christina (47:52):
I don't.
It's just you know what.
Brian (47:56):
It's one of those things where it's just a dumb guy thing
that you just brand itdifferently and they'd probably
still love it.
You just gotta like.
Chad (48:02):
I'm gonna, if we post this , the peanut butter song's gonna
happen.
Brian (48:07):
That's what this is.
So there is, because there's alittle, I get a little coconut
like A little.
Christina (48:12):
But it's so different than a low hot death, it's a
really different taste than alow hot death.
Brian (48:17):
Yeah, and the smell is very different.
Jake (48:20):
Because it's a coconut flour that we threw on that.
Alec (48:23):
Oh OK.
Christina (48:24):
What was in the low hot death?
Was it not coconut flour?
Jake (48:28):
No, it was an extract Extract, yeah.
Christina (48:31):
Which sort of changes the mouthfeel?
Probably a little bit, it does.
Jake (48:34):
Coconut flour kinda adds that smooth like smoothness to
it because it's got the proteinsin it.
The hard part is that thecoconut flour settles out, and
so then it kinda gets.
Christina (48:46):
You have to like emulsify it, yeah, but I can't
emulsify it.
Jake (48:50):
I've tried it.
Chad (48:50):
Yeah, because it's not probably technically flour, as
we don't flour.
Yeah, and I'm not a chemist andI figure out how to emulsify it
.
Jake (48:59):
Emulsify it.
Brian (49:00):
Protein is two of yours, and this is when I was like
there's a university job, we canget some of them to we can get
a guy.
Alec (49:06):
This is when my student questions.
I was like.
Christina (49:08):
I was like Jake, do you just have a giant immersion
blender?
Chad (49:12):
They got a baby ass chemistry building down the road
.
Christina (49:14):
They can figure it out.
Somebody has to answer, butyeah.
Jake (49:18):
So for this one we brewed it, I put the coconut flour in
the whirlpool and then I cameback later the next weekend and
I made tea using cinnamon sticksand cardamom, vanilla and more
(49:40):
coconut flour and then also chaitea and then made this like big
pot of soup and then threw itin there on the little 15 gallon
system, because we had a littlefermenter, and poured that in
and then this was born and I waslike this was actually really
(50:04):
good, I know, because you werepretty skeptical of it at first.
Christina (50:06):
I remember you were like ooh, I was like I don't
know it was going to work outand I just remember people just
loving it when we had it on tap.
They were so excited about it.
But our next one that's comingout is the tiramisu.
That one you'll see cannedreally soon in grocery stores.
Yeah, yeah, I mean, if you guysare OK with more beer.
Chad (50:27):
I don't know about my entrance here, but I was
planning on sitting in Shalom.
My wife won't hear this untilafter it's published, so I'm
fine.
We'll get all the equipment outof the way so we don't scare
her.
Alec (50:42):
Why don't we wrap up this, so we don't get the?
Brian (50:45):
actual work job.
Alec (50:47):
Anything else you want to plug before we wrap up.
Jake (50:51):
Just the St Patty's Day.
The tiramisu's coming out soonand also the Imperial IPA that
you guys can try, that's comingout as well.
That's going to be out in themarket in the future.
Brian (51:01):
Do we want to do a quick fridging, real quick?
I mean, there's this too much,I know right.
I think, we're good, I mean tome.
Chad (51:09):
Both of them are seasonal.
Brian (51:11):
What's your faith?
What's your faith.
I'm probably I'm going to godark divide.
I'm a homework for the blockright here, so I'm going to go
with that one.
Christina (51:26):
Oh, that is a light colored death.
Yeah, it's going to lookdifferent when it.
Jake (51:30):
Yeah, I had to.
So tiramisu red coffee cake.
I want to make it in a certainway, okay.
Brian (51:38):
I changed it.
Jake (51:38):
I haven't even drank it, but I've tiramisu death and I
looked at it and you look at thetiramisu and you're like, Okay,
it's kind of that.
It's kind of like that color Igot a lot of shit from.
Christina (51:53):
I actually like the color Because it's not close
enough to the dark.
Jake (51:58):
It's a death variant, so it's supposed to be hard.
Brian (52:00):
But in your defense you made the sign slightly lighter,
so that should be the colorRight.
The sign is slightly.
Jake (52:07):
It's still dark it was one sales guy who was like I love
it, don't change it.
And then everybody else waslike no, we can't do it.
Alec (52:16):
I was about to say.
Chad (52:16):
Sorry, I'm sorry, sorry.
Go chat Through the big finish.
What I love about this andabout what you guys do Irish
Death.
Everything is about Irish Death, irish Death.
This looks nothing like IrishDeath.
It's delicious, but I knowthat's based off Irish Death.
Christina (52:39):
You taste it.
Alec (52:41):
Sure, we're here, the umami of Irish Death is in it.
I hate the name of the word.
It's not correct.
Chad (52:47):
It's a fantastic word you can use it correctly.
But I can feel the threads ofIrish Death.
Everything that we taste inhere All this delicious, dark,
beautiful beer.
Brian (53:00):
Everything is even.
I was thinking that even withthe I can't remember if it was
the pros.
But in general, your dark beersare always going to have a bit
of this Irish Death, Becauseit's the core of what you guys
do Like.
You talked about it like and wegot.
Alec (53:19):
Well, and at some point you can clean those tanks as
much as you want, but there'sgoing to be some saturation of
Irish Death, in spirits even.
Brian (53:28):
But yeah, there is this spirit of it and it flows
through all of it and I mean,when you have something that is
that good, why not let it go?
And to do that.
Chad (53:38):
And how wonderful it is to have something you know it's
going to sell, it's going tokeep us afloat so we can do all
these wonderful other thingsthat we're going to do.
How does that like?
There's not a lot of breweriesthat we encounter that
realistically, we probably havethat.
Brian (53:58):
Yeah, nobody has the flagship as much anymore.
Jake (54:00):
Yeah, I mean we're super, super lucky on that and that
allows us to play around and dothings.
Like you know, this Thai ISTthe Tirmisu, like we can play
around with that and know thatif it fails we're still okay.
Alec (54:16):
Yeah, so we're going to backstop.
I was going to go the CrosshubEyes as my favorite and tell I
tasted the tears.
I don't think I'm switched.
Chad (54:29):
I'll go with the Crosshub Eyes.
Christina (54:31):
Just like it, all of them.
Chad (54:33):
Dropping to ease after this episode and I will.
In the intermediate, I will dothe Cliff Notes.
She's crazy.
My co-hosts don't give me that.
Alec (54:43):
Oh, you'll fall in with this.
Christina (54:45):
It got me through COVID it's so brilliant when we
caught him too.
Chad (54:49):
I can't do it, oh, harry, yes.
Alec (54:53):
Yeah, yeah.
No, it was good Cool.
Our glasses are very far frombeing empty at this point,
hopefully.
Years at home are half full aswell, and we'll catch you next
time.
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