November 27, 2024 • 23 mins
Don't miss out, fellow #SoFlo foodies! This video will have you craving a cold one from a new spot. Want to know the inside scoop on the hottest new brewery in Broward County? Check out this video I found on the SoFloDining YouTube channel. It's an interview with the owners of The Cove Brewery, located in Deerfield Beach. They talk about their inspiration for creating a community space where people can gather over delicious food and beers. And speaking of beer, they offer a wide selection of IPAs, stouts, and more, with something to please every palate. If you're looking for a new place to try, you won't want to miss this one! And for more insider tips on where to eat and drink in South Florida, be sure to subscribe to the SoFloDining Facebook page and YouTube channel. P.S. This video is the full video that is only available on the SoFloDining Page and SoFloDining YouTube channel. You'll have to watch it to see everything they have to offer!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hello and welcome back to SoFlo Dining.
(00:07):
My name is Doris with a D and today we are at the chef's table with Chef Dan and Jay
and we are at the Cove Brewery in Lighthouse Point, Florida.
Everybody doing good?
Yeah, real good.
Awesome.
So how long have you been in business?
(00:27):
One year.
Just celebrated our one year anniversary on July 20th with our Cove Cella anniversary
event.
It was a lot of fun.
I saw the t-shirts.
Oh yeah, I got the t-shirt.
We thought maybe 500 to 700 people might show up and I think we had over 3,000.
We closed off the streets and it was a lot of fun.
(00:49):
I can imagine.
Have you ever been anywhere else before in the other business?
So I grew up in Boca Raton and this was our beach.
So I've been coming to Deerfield Beach my whole life.
The volleyball, the surf and the pier, the fishing.
This is where we grew up and went off to college, all that good fun stuff and then came back,
(01:11):
got into real estate and my sister and I purchased this building and as we really wanted to plant
more operational routes in Deerfield Beach.
We felt like a brewery was the right product for us.
Absolutely.
I said you made a really good choice.
I love those too.
I mean when they're in here it really captures the air and the atmosphere and the openness.
(01:35):
It really does capture.
Growing up in South Florida, everything was outside.
It doesn't matter if it's 90 degrees.
You want to sit outside.
You just want to be out in the fresh air.
We're in a coastal community.
We think of ourselves as Old Florida having been here a long time and we just wanted to
capture that Old Florida coastal community vibe.
(01:59):
It's not me.
It's a team of people that put it together but I think they captured the essence of what
we're trying to create.
Yeah, they definitely did.
The place is absolutely beautiful.
You're sweet.
Yeah, I know.
We needed to find angles.
So many angles that we finally had to choose one.
Even if one of our people is here.
(02:20):
It's very well done.
One of our reviews we did, we talked about the seating here.
How you have the bar.
You have the slouch.
You have high tops.
You have regular restaurants.
I mean it's really awesome.
You even had the palm table.
Yeah, well I'm a big fan.
I'm not an expert in beer.
I was a fan of breweries.
Whether it was in North Carolina or Colorado or Florida, I was a fan of breweries because
(02:45):
it allows groups and families to move around.
You're not stuck at a table.
We don't have a server trying to turn a table.
We want you to stay as long as you want.
Move around, play some games.
Let the kids run around.
Go outside for a minute.
Play a little ring toss, a little beer pong.
(03:06):
I didn't even mention the outside.
Yeah, the outside's huge.
Beer pong.
I mean we've got 147 capacity inside.
But we probably have another 150 outside.
Excellent.
This is absolutely beautiful.
No, I guess I love it.
When we first came, we walked in and I was just like, look at this place.
It's such a fun place.
Yeah, thank you.
It's really meant to be multi-generational, family-friendly, right?
(03:29):
You have the grandparents with the adult children, with the children, the little children.
There's something for everybody.
Yeah.
And like I said, it's areas.
It's areas.
It's different areas.
That's right.
That's the key.
One of our happy accidents is we're getting a lot of requests for events, event space.
(03:50):
And surprisingly, we've done wedding receptions.
We've done a lot of first birthdays, a ton of first birthdays.
And then your typical associations, meetups, corporate events, things like that.
But it's a low-cost way of inviting your friends and we were able to, nothing's private, but
it's semi-private.
We just kind of separate this area from this area and it's very easy.
(04:15):
And it's big enough.
Yeah.
It really is.
It's been great.
You want to tell us about your beers?
Sure.
That's the best.
I've got a, my head brewer is Manny Janes.
Manny's phenomenal.
He brought on a guy by the name of Tyler Imel, who is just a technician.
(04:35):
I mean, these guys, between the two of them, they're making some phenomenal beers.
We've got a couple of great sours, a Keyline Pie Sour, watermelon hibiscus.
We saw that coming soon.
Our very famous Arnold Palm tree, which is what it sounds like.
It's like an Arnold Palmer with a sour base and sweet tea.
(04:57):
It's phenomenal.
Oh, wow.
We've got your standard American wheat, which is our heatwave.
A couple of our cores are the paddle-out pills, which is a Czech-Lazovakian Czech-style
Pilsner.
Nice.
That's our number one best seller.
The heatwave.
It's a Czech style.
We've got some other fantasy.
That's right.
We've got a couple of checks.
(05:18):
We did an interview with them.
Yeah, okay.
It does.
Get a moment.
Bring a moment.
Bring a moment.
Absolutely.
The heatwave is American Wheat, which is another one of our top sellers.
That's the one you got.
Yeah, that's the one you got.
Yeah, that's a real easy-drinking light beer.
We've got the Hellis, which is another easy-drinking light beer.
(05:39):
I mean, it's South Florida, right?
We want to cater to the South Florida lighter side.
We'll treat some of those base beers with a pineapple or a blood orange or a combination
thereof.
We've got a number of IPAs.
(06:02):
The IPA being a little more hop forward and often a little stronger ABB.
We've got the left break, got the toes and sand, which is amazing.
Cosmic Tide is our number one selling IPA.
Yeah, we've got a nice diversity.
Then we've got our...
Good mix.
Yeah, good mix.
(06:23):
Then we've got a couple of dark beers.
The Block Lager, which is a short...
We call it our Bord Schwartz.
It's a Schwartz beer.
Bord Schwartz.
Like a baby Schwartz.
Bord Schwartz.
Which is a dark lager, which looks like a stout, but it's very light drinking.
Yeah, it's got some wonderful options.
Wow.
I'm amazed.
(06:43):
A good blank.
Should I bring out a flight and we get started?
Oh, yeah.
Come on.
We might not finish.
This needs to be a taste test.
We might not finish the interview or we might not finish the beers.
We might not finish the interview.
You'll finish the beers.
They're good.
They're real good.
But I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take any credit for the quality of beers.
(07:06):
Manny and Tyler are craftsmen.
It's a craft brewery.
They are artisans.
This is their passion.
They love what they do.
We are not in distribution yet.
We hope to get there one day, but we're not in distribution yet.
So it's really a big experiment in the back.
(07:28):
We're trying to find what the community likes.
What we like, often what we like is often what the community likes.
But we're just trying to find that balance of sours and IPAs and light beers and dark
beers and of course seasonal.
(07:50):
I was just going to add that seasons how frequently do you change your lineups?
You've got eight core, what we call our eight core beers.
They're made all year long.
But right now we have 16 beers on tap, 16 styles on tap.
And so that means eight other beers are either a limited release or a seasonal.
(08:14):
We had for our one year anniversary, we were excited.
We had four limited releases.
There was a blueberry, blueberry hibiscus.
There was watermelon came out at that time.
We had four limited and we're out.
That says a lot.
(08:34):
In two weeks we were out of those limited releases.
That's a good thing.
Yeah, you must have quite a following.
It's great.
It keeps things moving, keeps things fresh.
It's like a chef.
You can't keep a menu the same forever, right?
You want to mix it up and change with the seasons.
Your taste buds change.
I mean, we've actually talked to some other chefs when we do these interviews and they'll
(08:57):
tell you and I swear by it, the kitchen gets bored.
Yeah, no, it's exactly right.
They find shortcuts, they find ways to do the insect.
Wait, that's not supposed to be like that.
We have our assistant brewer, Brendan, and he's been doing this for years, but he's
the assistant brewer.
And he's like, I like to do a Reese's peanut butter and chocolate stout.
(09:19):
I was like, I've had it.
Let's do it because it's not something I don't think I'm going to like, but he's passionate
about what he's doing, so let's give him the opportunity.
He's creating that.
His passion is going to flow through and other people are going to love it.
Oh yeah.
(09:39):
Listen, you've had a peanut butter and jelly burger.
Yeah.
And I bought it.
No way.
And she ordered it.
I took a bite out of it.
The next time we went, I ordered it.
Amazing, right?
Yeah.
And all our friends were asking, what are you crazy about?
Crazy?
No, that's disgusting.
I said, no, you have to try it.
I think a peanut butter and chocolate and a beer is heavy.
Like I'll drink one.
(10:00):
It's too sweet, but they've come up with some, they've got a doppelbach, it was a caramel
salted doppelbach.
Oh, I'm in.
And I thought, uh, and I mean, it is amazing.
It is amazing.
And it's here?
And it's here?
And it's now?
Oh yeah.
And we turned down the flight, didn't we?
Yes.
We, we, we can read it.
We can read it.
Come on.
(10:21):
Bring it over.
Bring it over.
But, uh, yeah, no, we're, they're expanded, experimenting the back and keeping it fresh
and keeping it exciting.
And, you know, their excitement translates to the bartender's excitement translates to
the, you know, the customer's excitement.
I was going to say, because when we were here, we had the same bartender and he explained,
I mean, when he was explaining it, yeah, he was excited.
(10:43):
Excited.
Yeah.
And I'm like, I think I wanted all my money.
My mouth was watering.
100%.
And I'm not heavy into beer.
No.
He was watering.
And when I tried it, he was absolutely correct.
Cause he asked me, what are you, what are you looking for?
And we went through three different things and I told him, and he said, this is what
you need.
This is what you're used to.
I walk up and, you know, at the end of the day, I'll say, okay, what do I want?
(11:06):
I asked him, what do I need today?
And they're like, you know, they'll talk through it.
Today this is what you're going to have.
And I, whatever they give me is what I drink.
And they don't miss it.
It's, it's fun.
I mean, we love that.
We're doing food and restaurants.
We love that.
Yeah.
There's nothing more, I hate personally more than, you know, gee, I don't know if I want
this or I want that.
(11:27):
Cause she knows that when we go to the restaurant, sometimes I'll triple them up and I'll say,
I want, I don't know if I want this or that.
Surprise me.
Yes.
Surprise me.
Yes.
I hate it when everything is brilliant.
Yeah.
No, no, no.
Oh my God.
Don't tell me that.
Yeah.
What are you looking for?
What do you feel like?
What's your mood right now?
Yeah.
That's what he did with us.
(11:48):
He has, she, she, he asked us a couple of questions.
I wondered it.
Not that it's all good.
That would be terrible.
Like a sea salt caramel.
It's not what I would come into a brewery thinking I wanted.
No.
But if you said it and it's like, I'm, it's hot right now.
It's 90 degrees outside.
So it was like, you know, 78 degrees outside.
I think that sounds really good.
Let me try that.
Yeah.
But it's 78 or less in here so we can have it anyway.
(12:10):
I'm still pushing through.
We will.
We will.
Now a quick question I got to is food in here.
The cold was loaded with restaurants.
Yep.
Yep.
How do they get, can they just walk in or where they do?
Yeah.
So that's the exciting thing about really any brewery, but that has a tap rate is we're
open, we're open to any two.
(12:32):
So if you are a Casamaya and you want to, you know, if you feel like Casamaya, you want
to go grab it and bring it over here, you can have Casamaya.
If you, if you want to get an avocado toast from the modern rose, if it's early in the
day and you want sticky buns, you know, chocolate, you know, chocolate waffles, chocolate chip
waffles, you know, fine, you know, bring them in.
(12:53):
But we, we have an alliance right next door with Wontons.
Wontons, they're the, they're the proprietors of Papas.
Papas are all part of it.
Troy Ganter, Cassie, Troy and Cassie Ganter.
They opened up a dumpling, you know, dumpling Asian, Asian fusion style takeout only, right?
(13:15):
So they have, they don't have a service area, but we thought this is a perfect alliance.
Will be your service area, right?
So we established a QR code scenario where if you come sit down, you know, hit the QR
code, it gives you the menu, order it and they bring it right to you.
So it's not, it's not, so the menu pops right up.
(13:36):
Yeah, menu pops up.
It's not fine dining, but it is a very convenient way in a brewery to have the food come to
you.
They just walk up and go to their window and they can explain the menu to you and order
from the window either way.
And they'll still come in and serve it to you right here at table side.
That's convenient.
Yeah, so it's convenient.
It's a brewery.
(13:56):
There's some, you know, it's novel.
You know, so you have two, you've got two people.
You have a server bringing you your food and you've got a bartender who's taking your,
you know, your drink.
You've got a good unity in the code.
That's what's awesome is I noticed that a lot of the places in the code, you know,
I noticed that a lot of the places in the code feed off of each other, which is really,
really cool.
We, um, patricias is, comes in all the time and we, um, we people order their patricia
(14:23):
pizzas and salads here all the time.
Um, they can, it's raining right now, but they can walk underneath the awnings all the
way here and never get wet.
Yeah.
Hand them, you know, hand you your, your, your, uh, tomato and mozzarella pizza or your,
uh, yeah, no, and I, and that brings in community, like we said, like you said about the, the
(14:44):
brewery, about that Florida community.
Well, I think of the Cove shopping center.
I grew up, right?
Uh, uh, I grew up in the area.
The Cove restaurant was always a Friday must, right?
That's, that's where we always went.
And I think of the Cove shopping center, not as a shopping center, but as an entertainment
district.
And though it's called a shopping center, it's really an entertainment district.
(15:06):
And I want people in Deerfield Beach and Boca and Pompano and Lighthouse Point to think,
let's go to the, let's go to the Cove.
Let's go to the Cove.
And once we get there, let's figure out what we want.
And if someone has dinner at Patricias and they stop on by the Cove for a beer or a night
cap or when they stop at the Cove and then they go to the tip area for a cocktail afterwards
(15:29):
or, or whatever the case is or music, you know, I want them to first come to the Cove
center and then find us.
They go, they have to.
I mean, you have to come to the Cove.
Yeah.
Because we discovered the Cove probably like two years ago, I think with LaValle, the
Lourie, the French restaurant.
Oh, LaValle de Rois.
Because we've been past here a hundred times.
(15:51):
But I just, like you said, I thought it was a shopping.
So I'm like, eh, and then when we got in here, we drove around and I said, oh my, and you
were under construction.
And I said, my God, look at this, it's all these restaurants.
And I said, you come here just like you said, you come here and then decide what you want
to do.
A hundred percent.
We used to do that.
(16:12):
Yeah, you lost all, we were younger, you know, just got lost all of us and you get the lost
all of us and the park start walking.
What do you feel like?
What do you feel like?
You know, I, I hope that the local community thinks that way of the Cove shopping center.
I think that's an excellent vibe.
Excellent.
I mean, that's what it's all about.
(16:32):
You want to be able to go park, leave your car, just walk around and say, what do I feel
like?
That's Florida.
You know, and you share it with your friends, your family, whatever.
And say, oh no, let's not go there.
Let's go do this.
All of a sudden you introduce something new, fresh and exciting.
And that's what life is all about.
I love that.
Yeah.
Well, let's start at the brewery.
You said something funny.
(16:52):
I've seen a couple of times a family will come and father will get Casamaya.
The kid will get dumplings.
The wife will get a salad from Patricia.
So they go out, get their food, come back here, sit at the big table, have a beer.
The kids run around.
It's great.
You're a genius.
What you guys have here, no, really, what you guys have.
(17:14):
And I know you're, you're a whole bunch of people and stuff behind you, but you guys
are genius because this is about your neighborhood.
It's about your community.
It's about your people.
You want to serve them.
You want them to know you're here and you want them to be comfortable and enjoy themselves.
It's better than that.
Yeah.
Have it on earth.
Really?
Yeah.
Love it.
(17:35):
I'm down for it.
Absolutely.
So, how can you be found?
How can we be found?
On Instagram, we're, we've got a nice social presence on Instagram.
Code brewery.com website.
You'll play Facebook, all that good stuff, but we are located in the Cove Shopping Center,
1500 Southeast Third Court.
(17:56):
And really, the other thing about the Cove is it doesn't need an address.
Right.
You know, everybody knows who the Cove is, right?
That's how I got here.
Well, we typed in Cove on the GPC, GPS, and it brought us to the Cove.
The restaurant.
No.
No.
Cove neighborhood.
The neighborhood.
(18:16):
Which was cool.
It was only one left turn instead of a right.
Sure.
Yeah, that works.
I was like, wait, this looks like neighborhood.
Yeah.
It seems simple to call it the Cove brewery, but really it's a, you know, it's a takeoff
of the Cove neighborhood.
Yeah.
Not the Cove Shopping Center, the Cove neighborhood.
So maybe you should have been the Cove's.
The Cove's.
We're at the Cove's.
I don't know.
That's right.
The Cove's, bro.
(18:37):
Yeah, there you go.
What is?
It's the neighborhood brewery.
We're changing the name.
Yeah.
I'm not slapping this.
Do you have, like, anything planned, like for the rest of the year, any events, anything
like that, that you want to share?
Sure.
Awesome.
We just had the Cove Cella, so look out for Cove Cella next year.
It'll be bigger, bigger, better.
Oh, yeah.
We're coming for one of those t-shirts.
We're really excited.
(18:58):
We're already in planning stages for Oktoberfest.
Oh, nice.
Oktober 19th.
We'll be here.
Fantastic.
Oktober 19th.
We'll have, you know, a number of other breweries participating and some games and activities
and, you know, good old German, you know, good old German.
Local breweries.
Yeah, local breweries.
Bring them in.
Nice.
(19:19):
Right.
All local.
All local.
You're bringing in a Noon Pop Band in Holmen?
Oh, yeah.
Oh, yeah?
All right.
You're listening out there?
Yep.
Yep.
I'll be wearing my leaderhosen.
Oh, wow.
I've got my leaderhosen.
Awesome.
We're excited about that.
When you develop a brewery, you must buy original, authentic, leaderhosen.
(19:43):
It's a must.
Okay.
It goes hand in hand.
I like the sound of that.
I like the sound of that.
I'm not lying.
You know, my family stuff, but my father was a salesman for course.
Actually, it was for a distributor up in New Jersey.
No kidding.
And he was one of the first salesmen on the East Coast to sell course.
No kidding.
He did well.
Yeah.
But he also sold Brogues, Guinness, Becks, all the beers.
(20:06):
And every year being that he was from New Jersey, he'd be the top salesman.
And he'd start at Grohle's Castle.
Oh, yeah.
Guinness.
He'd sell the places he's been and he'd always bring back original, everything.
Krapfer.
Wherever brewer he was from, he'd bring original and I'm like, what is that?
(20:27):
He's like, that's what they wear.
I'm like, let them wear it.
I gotta find a beach version of leaderhosen.
Yes.
Don't wear the shirt.
Yeah, the shorts.
Yeah, the shorts, but don't wear the shirt.
You would be good at that.
Yeah.
Because he never wears a shirt.
Sure.
(20:48):
I grew up never wearing shoes and hardly wearing a shirt.
You don't want to see me shirtless anymore.
No, but what is shoes for?
I mean, really?
Well, we're set up to come off the beach.
So, you know, come in your bathing suit, you know, wet, towel drive.
I love it.
It's funny.
When we put the post up I put and I put, you know, you're right off the beach and people
(21:11):
said, oh, the bridge, whatever.
I said, it's less than a mile.
It's about a half a mile.
It's on the beach.
Oh, yeah.
So, I don't want to do that.
It's a downhill walk, by the way.
Downhill walk.
Isn't it?
That's right.
I knew I remember that.
Just get over the bridge and everything's downhill after that.
I said, hey, hey, don't walk here.
It's not, you know, really.
I mean, it's some other exciting things.
You know, just we do trivia on Tuesday nights.
(21:32):
Every Tuesday night we do trivia and Friday, Saturday, and Sunday.
We always have some type of music, live music.
Yep, Sundays always pair, reggae.
And Fridays, you know, different bands.
You know, Saturday night, different bands as well.
Mama Fuma, girlfriend material, over on two, spread the dub.
(21:56):
So they're all locals.
Yeah, all of them.
I love it.
They're all, you know, from Delray to Deerfield.
I mean, it's pretty much it.
That's awesome.
Yeah.
That's awesome.
That's the people we hang out with.
Seriously.
Oh, we need is a phone number.
Phone number.
I don't know.
(22:18):
That's really funny.
We'll put it on the bottom of the screen.
That was like our, what do you call it, our inside joke.
Nobody ever knows the phone number ever.
So we just run it.
We have people yell at the waitress, what's the number?
Yeah.
No, I don't have no idea.
I know we'll put it on the bottom, we put all the information at the back of this, you
(22:40):
see all the information.
So, but that's it.
Looks like we're done.
Thank you guys.
We really appreciate you taking your time to do this.
Thank you so much.
We appreciate your being here and being so open for us.
Enjoy and we'll see you there.
Bye.
(23:25):
Bye.
Hello and welcome back to SoFlo Dining.
(00:07):
My name is Doris with a D and today we are at the chef's table with Chef Dan and Jay
and we are at the Cove Brewery in Lighthouse Point, Florida.
Everybody doing good?
Yeah, real good.
Awesome.
So how long have you been in business?
(00:27):
One year.
Just celebrated our one year anniversary on July 20th with our Cove Cella anniversary
event.
It was a lot of fun.
I saw the t-shirts.
Oh yeah, I got the t-shirt.
We thought maybe 500 to 700 people might show up and I think we had over 3,000.
We closed off the streets and it was a lot of fun.
(00:49):
I can imagine.
Have you ever been anywhere else before in the other business?
So I grew up in Boca Raton and this was our beach.
So I've been coming to Deerfield Beach my whole life.
The volleyball, the surf and the pier, the fishing.
This is where we grew up and went off to college, all that good fun stuff and then came back,
(01:11):
got into real estate and my sister and I purchased this building and as we really wanted to plant
more operational routes in Deerfield Beach.
We felt like a brewery was the right product for us.
Absolutely.
I said you made a really good choice.
I love those too.
I mean when they're in here it really captures the air and the atmosphere and the openness.
(01:35):
It really does capture.
Growing up in South Florida, everything was outside.
It doesn't matter if it's 90 degrees.
You want to sit outside.
You just want to be out in the fresh air.
We're in a coastal community.
We think of ourselves as Old Florida having been here a long time and we just wanted to
capture that Old Florida coastal community vibe.
(01:59):
It's not me.
It's a team of people that put it together but I think they captured the essence of what
we're trying to create.
Yeah, they definitely did.
The place is absolutely beautiful.
You're sweet.
Yeah, I know.
We needed to find angles.
So many angles that we finally had to choose one.
Even if one of our people is here.
(02:20):
It's very well done.
One of our reviews we did, we talked about the seating here.
How you have the bar.
You have the slouch.
You have high tops.
You have regular restaurants.
I mean it's really awesome.
You even had the palm table.
Yeah, well I'm a big fan.
I'm not an expert in beer.
I was a fan of breweries.
Whether it was in North Carolina or Colorado or Florida, I was a fan of breweries because
(02:45):
it allows groups and families to move around.
You're not stuck at a table.
We don't have a server trying to turn a table.
We want you to stay as long as you want.
Move around, play some games.
Let the kids run around.
Go outside for a minute.
Play a little ring toss, a little beer pong.
(03:06):
I didn't even mention the outside.
Yeah, the outside's huge.
Beer pong.
I mean we've got 147 capacity inside.
But we probably have another 150 outside.
Excellent.
This is absolutely beautiful.
No, I guess I love it.
When we first came, we walked in and I was just like, look at this place.
It's such a fun place.
Yeah, thank you.
It's really meant to be multi-generational, family-friendly, right?
(03:29):
You have the grandparents with the adult children, with the children, the little children.
There's something for everybody.
Yeah.
And like I said, it's areas.
It's areas.
It's different areas.
That's right.
That's the key.
One of our happy accidents is we're getting a lot of requests for events, event space.
(03:50):
And surprisingly, we've done wedding receptions.
We've done a lot of first birthdays, a ton of first birthdays.
And then your typical associations, meetups, corporate events, things like that.
But it's a low-cost way of inviting your friends and we were able to, nothing's private, but
it's semi-private.
We just kind of separate this area from this area and it's very easy.
(04:15):
And it's big enough.
Yeah.
It really is.
It's been great.
You want to tell us about your beers?
Sure.
That's the best.
I've got a, my head brewer is Manny Janes.
Manny's phenomenal.
He brought on a guy by the name of Tyler Imel, who is just a technician.
(04:35):
I mean, these guys, between the two of them, they're making some phenomenal beers.
We've got a couple of great sours, a Keyline Pie Sour, watermelon hibiscus.
We saw that coming soon.
Our very famous Arnold Palm tree, which is what it sounds like.
It's like an Arnold Palmer with a sour base and sweet tea.
(04:57):
It's phenomenal.
Oh, wow.
We've got your standard American wheat, which is our heatwave.
A couple of our cores are the paddle-out pills, which is a Czech-Lazovakian Czech-style
Pilsner.
Nice.
That's our number one best seller.
The heatwave.
It's a Czech style.
We've got some other fantasy.
That's right.
We've got a couple of checks.
(05:18):
We did an interview with them.
Yeah, okay.
It does.
Get a moment.
Bring a moment.
Bring a moment.
Absolutely.
The heatwave is American Wheat, which is another one of our top sellers.
That's the one you got.
Yeah, that's the one you got.
Yeah, that's a real easy-drinking light beer.
We've got the Hellis, which is another easy-drinking light beer.
(05:39):
I mean, it's South Florida, right?
We want to cater to the South Florida lighter side.
We'll treat some of those base beers with a pineapple or a blood orange or a combination
thereof.
We've got a number of IPAs.
(06:02):
The IPA being a little more hop forward and often a little stronger ABB.
We've got the left break, got the toes and sand, which is amazing.
Cosmic Tide is our number one selling IPA.
Yeah, we've got a nice diversity.
Then we've got our...
Good mix.
Yeah, good mix.
(06:23):
Then we've got a couple of dark beers.
The Block Lager, which is a short...
We call it our Bord Schwartz.
It's a Schwartz beer.
Bord Schwartz.
Like a baby Schwartz.
Bord Schwartz.
Which is a dark lager, which looks like a stout, but it's very light drinking.
Yeah, it's got some wonderful options.
Wow.
I'm amazed.
(06:43):
A good blank.
Should I bring out a flight and we get started?
Oh, yeah.
Come on.
We might not finish.
This needs to be a taste test.
We might not finish the interview or we might not finish the beers.
We might not finish the interview.
You'll finish the beers.
They're good.
They're real good.
But I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take a lot of the beer.
I don't take any credit for the quality of beers.
(07:06):
Manny and Tyler are craftsmen.
It's a craft brewery.
They are artisans.
This is their passion.
They love what they do.
We are not in distribution yet.
We hope to get there one day, but we're not in distribution yet.
So it's really a big experiment in the back.
(07:28):
We're trying to find what the community likes.
What we like, often what we like is often what the community likes.
But we're just trying to find that balance of sours and IPAs and light beers and dark
beers and of course seasonal.
(07:50):
I was just going to add that seasons how frequently do you change your lineups?
You've got eight core, what we call our eight core beers.
They're made all year long.
But right now we have 16 beers on tap, 16 styles on tap.
And so that means eight other beers are either a limited release or a seasonal.
(08:14):
We had for our one year anniversary, we were excited.
We had four limited releases.
There was a blueberry, blueberry hibiscus.
There was watermelon came out at that time.
We had four limited and we're out.
That says a lot.
(08:34):
In two weeks we were out of those limited releases.
That's a good thing.
Yeah, you must have quite a following.
It's great.
It keeps things moving, keeps things fresh.
It's like a chef.
You can't keep a menu the same forever, right?
You want to mix it up and change with the seasons.
Your taste buds change.
I mean, we've actually talked to some other chefs when we do these interviews and they'll
(08:57):
tell you and I swear by it, the kitchen gets bored.
Yeah, no, it's exactly right.
They find shortcuts, they find ways to do the insect.
Wait, that's not supposed to be like that.
We have our assistant brewer, Brendan, and he's been doing this for years, but he's
the assistant brewer.
And he's like, I like to do a Reese's peanut butter and chocolate stout.
(09:19):
I was like, I've had it.
Let's do it because it's not something I don't think I'm going to like, but he's passionate
about what he's doing, so let's give him the opportunity.
He's creating that.
His passion is going to flow through and other people are going to love it.
Oh yeah.
(09:39):
Listen, you've had a peanut butter and jelly burger.
Yeah.
And I bought it.
No way.
And she ordered it.
I took a bite out of it.
The next time we went, I ordered it.
Amazing, right?
Yeah.
And all our friends were asking, what are you crazy about?
Crazy?
No, that's disgusting.
I said, no, you have to try it.
I think a peanut butter and chocolate and a beer is heavy.
Like I'll drink one.
(10:00):
It's too sweet, but they've come up with some, they've got a doppelbach, it was a caramel
salted doppelbach.
Oh, I'm in.
And I thought, uh, and I mean, it is amazing.
It is amazing.
And it's here?
And it's here?
And it's now?
Oh yeah.
And we turned down the flight, didn't we?
Yes.
We, we, we can read it.
We can read it.
Come on.
(10:21):
Bring it over.
Bring it over.
But, uh, yeah, no, we're, they're expanded, experimenting the back and keeping it fresh
and keeping it exciting.
And, you know, their excitement translates to the bartender's excitement translates to
the, you know, the customer's excitement.
I was going to say, because when we were here, we had the same bartender and he explained,
I mean, when he was explaining it, yeah, he was excited.
(10:43):
Excited.
Yeah.
And I'm like, I think I wanted all my money.
My mouth was watering.
100%.
And I'm not heavy into beer.
No.
He was watering.
And when I tried it, he was absolutely correct.
Cause he asked me, what are you, what are you looking for?
And we went through three different things and I told him, and he said, this is what
you need.
This is what you're used to.
I walk up and, you know, at the end of the day, I'll say, okay, what do I want?
(11:06):
I asked him, what do I need today?
And they're like, you know, they'll talk through it.
Today this is what you're going to have.
And I, whatever they give me is what I drink.
And they don't miss it.
It's, it's fun.
I mean, we love that.
We're doing food and restaurants.
We love that.
Yeah.
There's nothing more, I hate personally more than, you know, gee, I don't know if I want
this or I want that.
(11:27):
Cause she knows that when we go to the restaurant, sometimes I'll triple them up and I'll say,
I want, I don't know if I want this or that.
Surprise me.
Yes.
Surprise me.
Yes.
I hate it when everything is brilliant.
Yeah.
No, no, no.
Oh my God.
Don't tell me that.
Yeah.
What are you looking for?
What do you feel like?
What's your mood right now?
Yeah.
That's what he did with us.
(11:48):
He has, she, she, he asked us a couple of questions.
I wondered it.
Not that it's all good.
That would be terrible.
Like a sea salt caramel.
It's not what I would come into a brewery thinking I wanted.
No.
But if you said it and it's like, I'm, it's hot right now.
It's 90 degrees outside.
So it was like, you know, 78 degrees outside.
I think that sounds really good.
Let me try that.
Yeah.
But it's 78 or less in here so we can have it anyway.
(12:10):
I'm still pushing through.
We will.
We will.
Now a quick question I got to is food in here.
The cold was loaded with restaurants.
Yep.
Yep.
How do they get, can they just walk in or where they do?
Yeah.
So that's the exciting thing about really any brewery, but that has a tap rate is we're
open, we're open to any two.
(12:32):
So if you are a Casamaya and you want to, you know, if you feel like Casamaya, you want
to go grab it and bring it over here, you can have Casamaya.
If you, if you want to get an avocado toast from the modern rose, if it's early in the
day and you want sticky buns, you know, chocolate, you know, chocolate waffles, chocolate chip
waffles, you know, fine, you know, bring them in.
(12:53):
But we, we have an alliance right next door with Wontons.
Wontons, they're the, they're the proprietors of Papas.
Papas are all part of it.
Troy Ganter, Cassie, Troy and Cassie Ganter.
They opened up a dumpling, you know, dumpling Asian, Asian fusion style takeout only, right?
(13:15):
So they have, they don't have a service area, but we thought this is a perfect alliance.
Will be your service area, right?
So we established a QR code scenario where if you come sit down, you know, hit the QR
code, it gives you the menu, order it and they bring it right to you.
So it's not, it's not, so the menu pops right up.
(13:36):
Yeah, menu pops up.
It's not fine dining, but it is a very convenient way in a brewery to have the food come to
you.
They just walk up and go to their window and they can explain the menu to you and order
from the window either way.
And they'll still come in and serve it to you right here at table side.
That's convenient.
Yeah, so it's convenient.
It's a brewery.
(13:56):
There's some, you know, it's novel.
You know, so you have two, you've got two people.
You have a server bringing you your food and you've got a bartender who's taking your,
you know, your drink.
You've got a good unity in the code.
That's what's awesome is I noticed that a lot of the places in the code, you know,
I noticed that a lot of the places in the code feed off of each other, which is really,
really cool.
We, um, patricias is, comes in all the time and we, um, we people order their patricia
(14:23):
pizzas and salads here all the time.
Um, they can, it's raining right now, but they can walk underneath the awnings all the
way here and never get wet.
Yeah.
Hand them, you know, hand you your, your, your, uh, tomato and mozzarella pizza or your,
uh, yeah, no, and I, and that brings in community, like we said, like you said about the, the
(14:44):
brewery, about that Florida community.
Well, I think of the Cove shopping center.
I grew up, right?
Uh, uh, I grew up in the area.
The Cove restaurant was always a Friday must, right?
That's, that's where we always went.
And I think of the Cove shopping center, not as a shopping center, but as an entertainment
district.
And though it's called a shopping center, it's really an entertainment district.
(15:06):
And I want people in Deerfield Beach and Boca and Pompano and Lighthouse Point to think,
let's go to the, let's go to the Cove.
Let's go to the Cove.
And once we get there, let's figure out what we want.
And if someone has dinner at Patricias and they stop on by the Cove for a beer or a night
cap or when they stop at the Cove and then they go to the tip area for a cocktail afterwards
(15:29):
or, or whatever the case is or music, you know, I want them to first come to the Cove
center and then find us.
They go, they have to.
I mean, you have to come to the Cove.
Yeah.
Because we discovered the Cove probably like two years ago, I think with LaValle, the
Lourie, the French restaurant.
Oh, LaValle de Rois.
Because we've been past here a hundred times.
(15:51):
But I just, like you said, I thought it was a shopping.
So I'm like, eh, and then when we got in here, we drove around and I said, oh my, and you
were under construction.
And I said, my God, look at this, it's all these restaurants.
And I said, you come here just like you said, you come here and then decide what you want
to do.
A hundred percent.
We used to do that.
(16:12):
Yeah, you lost all, we were younger, you know, just got lost all of us and you get the lost
all of us and the park start walking.
What do you feel like?
What do you feel like?
You know, I, I hope that the local community thinks that way of the Cove shopping center.
I think that's an excellent vibe.
Excellent.
I mean, that's what it's all about.
(16:32):
You want to be able to go park, leave your car, just walk around and say, what do I feel
like?
That's Florida.
You know, and you share it with your friends, your family, whatever.
And say, oh no, let's not go there.
Let's go do this.
All of a sudden you introduce something new, fresh and exciting.
And that's what life is all about.
I love that.
Yeah.
Well, let's start at the brewery.
You said something funny.
(16:52):
I've seen a couple of times a family will come and father will get Casamaya.
The kid will get dumplings.
The wife will get a salad from Patricia.
So they go out, get their food, come back here, sit at the big table, have a beer.
The kids run around.
It's great.
You're a genius.
What you guys have here, no, really, what you guys have.
(17:14):
And I know you're, you're a whole bunch of people and stuff behind you, but you guys
are genius because this is about your neighborhood.
It's about your community.
It's about your people.
You want to serve them.
You want them to know you're here and you want them to be comfortable and enjoy themselves.
It's better than that.
Yeah.
Have it on earth.
Really?
Yeah.
Love it.
(17:35):
I'm down for it.
Absolutely.
So, how can you be found?
How can we be found?
On Instagram, we're, we've got a nice social presence on Instagram.
Code brewery.com website.
You'll play Facebook, all that good stuff, but we are located in the Cove Shopping Center,
1500 Southeast Third Court.
(17:56):
And really, the other thing about the Cove is it doesn't need an address.
Right.
You know, everybody knows who the Cove is, right?
That's how I got here.
Well, we typed in Cove on the GPC, GPS, and it brought us to the Cove.
The restaurant.
No.
No.
Cove neighborhood.
The neighborhood.
(18:16):
Which was cool.
It was only one left turn instead of a right.
Sure.
Yeah, that works.
I was like, wait, this looks like neighborhood.
Yeah.
It seems simple to call it the Cove brewery, but really it's a, you know, it's a takeoff
of the Cove neighborhood.
Yeah.
Not the Cove Shopping Center, the Cove neighborhood.
So maybe you should have been the Cove's.
The Cove's.
We're at the Cove's.
I don't know.
That's right.
The Cove's, bro.
(18:37):
Yeah, there you go.
What is?
It's the neighborhood brewery.
We're changing the name.
Yeah.
I'm not slapping this.
Do you have, like, anything planned, like for the rest of the year, any events, anything
like that, that you want to share?
Sure.
Awesome.
We just had the Cove Cella, so look out for Cove Cella next year.
It'll be bigger, bigger, better.
Oh, yeah.
We're coming for one of those t-shirts.
We're really excited.
(18:58):
We're already in planning stages for Oktoberfest.
Oh, nice.
Oktober 19th.
We'll be here.
Fantastic.
Oktober 19th.
We'll have, you know, a number of other breweries participating and some games and activities
and, you know, good old German, you know, good old German.
Local breweries.
Yeah, local breweries.
Bring them in.
Nice.
(19:19):
Right.
All local.
All local.
You're bringing in a Noon Pop Band in Holmen?
Oh, yeah.
Oh, yeah?
All right.
You're listening out there?
Yep.
Yep.
I'll be wearing my leaderhosen.
Oh, wow.
I've got my leaderhosen.
Awesome.
We're excited about that.
When you develop a brewery, you must buy original, authentic, leaderhosen.
(19:43):
It's a must.
Okay.
It goes hand in hand.
I like the sound of that.
I like the sound of that.
I'm not lying.
You know, my family stuff, but my father was a salesman for course.
Actually, it was for a distributor up in New Jersey.
No kidding.
And he was one of the first salesmen on the East Coast to sell course.
No kidding.
He did well.
Yeah.
But he also sold Brogues, Guinness, Becks, all the beers.
(20:06):
And every year being that he was from New Jersey, he'd be the top salesman.
And he'd start at Grohle's Castle.
Oh, yeah.
Guinness.
He'd sell the places he's been and he'd always bring back original, everything.
Krapfer.
Wherever brewer he was from, he'd bring original and I'm like, what is that?
(20:27):
He's like, that's what they wear.
I'm like, let them wear it.
I gotta find a beach version of leaderhosen.
Yes.
Don't wear the shirt.
Yeah, the shorts.
Yeah, the shorts, but don't wear the shirt.
You would be good at that.
Yeah.
Because he never wears a shirt.
Sure.
(20:48):
I grew up never wearing shoes and hardly wearing a shirt.
You don't want to see me shirtless anymore.
No, but what is shoes for?
I mean, really?
Well, we're set up to come off the beach.
So, you know, come in your bathing suit, you know, wet, towel drive.
I love it.
It's funny.
When we put the post up I put and I put, you know, you're right off the beach and people
(21:11):
said, oh, the bridge, whatever.
I said, it's less than a mile.
It's about a half a mile.
It's on the beach.
Oh, yeah.
So, I don't want to do that.
It's a downhill walk, by the way.
Downhill walk.
Isn't it?
That's right.
I knew I remember that.
Just get over the bridge and everything's downhill after that.
I said, hey, hey, don't walk here.
It's not, you know, really.
I mean, it's some other exciting things.
You know, just we do trivia on Tuesday nights.
(21:32):
Every Tuesday night we do trivia and Friday, Saturday, and Sunday.
We always have some type of music, live music.
Yep, Sundays always pair, reggae.
And Fridays, you know, different bands.
You know, Saturday night, different bands as well.
Mama Fuma, girlfriend material, over on two, spread the dub.
(21:56):
So they're all locals.
Yeah, all of them.
I love it.
They're all, you know, from Delray to Deerfield.
I mean, it's pretty much it.
That's awesome.
Yeah.
That's awesome.
That's the people we hang out with.
Seriously.
Oh, we need is a phone number.
Phone number.
I don't know.
(22:18):
That's really funny.
We'll put it on the bottom of the screen.
That was like our, what do you call it, our inside joke.
Nobody ever knows the phone number ever.
So we just run it.
We have people yell at the waitress, what's the number?
Yeah.
No, I don't have no idea.
I know we'll put it on the bottom, we put all the information at the back of this, you
(22:40):
see all the information.
So, but that's it.
Looks like we're done.
Thank you guys.
We really appreciate you taking your time to do this.
Thank you so much.
We appreciate your being here and being so open for us.
Enjoy and we'll see you there.
Bye.
(23:25):
Bye.
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