Welcome, everybody, to the Craft Beer Republic and sort of a combo thing with Daughters of Ninkasi.

Hey. Yeah. Thanks, everybody, for coming out. This is a blast. We've filled the brewery, which is fantastic. I'm Greg. Very excited to be here. More importantly, though, this is Philly, the smartest guy in the room, or at least the guy who knows the most chemistry in the room.

If you're the smartest guy in the room, you've got to get the fuck out of that room. I don't know. It's not me. We'll take it either way. So thank you all for coming out, and thank you to Jerry of Daughters of Ninkasi for setting this up. Everybody give it up for Jerry. Thanks to Priya for lifting some tables earlier.

Yeah. Priya. We are here at Ventura Coast Brewing Company in Ventura. If you guys want to follow them on the socials, it's at VCBCbeer, and of course, the website VCBC.beer.

Does everybody have beer? You guys got the flights? Good. Yep. The 420 celebration is after the show, so beer first, and then we'll get through this. Thank you all once again for coming out. Since we all have beer, I want to start in. We're going to start with some questions for Philly.

He's going to lead us in on a guided tasting of our five beers in front of us, so that way you guys get to know the beers as well. And we'll be on our way. There are listener question forms floating throughout the brewery. If anybody has questions, you can either set them right here on the table, or if that makes

you nervous, this is my wife right here. You can hand them to her, and she'll make sure ... In fact, I think anybody at this table will make sure that they find their way up my direction, so no worries there. All right. Philly Martinez? That's correct. Yes.

I got it right. You are a hard man to stalk online. Really? Like most people that I interview, they have TikToks and Instagram. You have an Instagram, but they have everything, and it's very easy to find, like, oh, they worked here, and they did this, and you are not that guy.

You've done a great job of scrubbing yourself. Yeah, man. It's a lot of money, but it works out. Money well spent. So let's start at the beginning of things. Before we get into you as a brewer, let's get into you as a drinker. I think that history is very important. Yep.

What was your early days of drinking? Were you like one of those PBR and high school ... I mean, college kind of guys? Oh, man. Or bottles of tequila until you passed out? Where'd you all start with this? Probably the first ... I mean, before going forward, my ... So I've been a Ventura for I started at the end of December.

Live in Ventura now. I've been up here ... I haven't seen my parents in a month. They came up today. Oh, that's awesome. Hey, parents. Came up today, yeah. So I'm from San Bernardino. They come from San Bernardino. Nice. Just happened to be on the podcast day, and I'm fucking hyped to have them here. That being said, the first beer I probably had was probably at a huge family Mexican

party when I was like seven. I'm so glad I can make this awkward. Yeah. My uncle Fernando, RIP, we miss him. He loved Pacifico, and just having like, hey, dude, try this. You'll like it.

I hated it. It was disgusting. It tasted like skunk, and it wasn't the best. But my brother got me ... My older brother, he got me into beer growing up, and he would be taking me to all these ... He went to Cal State Long Beach, and I'd always go visit

him. And when you visit your older brother in college, you're like, what's in your fridge, bud? And he'd always have some lukewarm beer that I never heard of. I think the very first beer that I had that I was stoked on was this weird one. It's like a wine hybrid beer called Wild Blue.

I don't even know if they make it anymore, but it was like 11% tasted like blueberries. In a good way, or like horrible? I was like, this shit's amazing. Yeah. And then the next morning, it was not amazing. But I started off with that beer, I guess. And then when I got of age, he would take me to a bunch of breweries, and it kind of

went from there. That definitely made me love beer a lot more, going there with him. Yeah. Kept on rolling. And because the parents in the room, I think you said 17 was your first beer? 17, right? Yeah. Okay. That's what I thought I heard. And when did that go to craft beer?

I'm sure in college you weren't slamming IPAs, at least not yet. Oh, man. No. So, I don't know. I feel like I've lived many lives, and that I've wanted to do so many different things growing up. I've always loved beer, and I was like, let's get into this now.

From San Bernardino, moved to Portland a while ago. When I was living in Portland, I was working at some boutique hotel called Ace Hotel. The headquarters are based up there. We got some fans up in here. Give up for Ace Hotel. Got some fans up in here. At every Ace Hotel, there's a Stumptown Coffee Roaster.

Oh, nice. And when I was like, hey, I moved to Portland for the reason that there's more breweries per square mile than anywhere else in America. San Diego's got a bunch of breweries per county, but Portland, they kind of just like, instead of beer, like bar hopping, they brewery hop up there.

And I'm going to move to Portland, and I'm going to eventually get into the beer scene, and went up there for the hotel gig. Hotel gig, started making cold brew coffee for Stumptown. Okay. If I'm going to like segue into beer, I should probably learn how to clean some shit. I mean, it's most of it.

Can you curse in the hand? Oh, absolutely. Fucking literally. Dope. Okay. And worked at Stumptown for, oh man, I don't know. I think it was like three. That's my fiance. He was giving me my notes. Became their like head lead, their lead cold brewer.

And then from there, Modern Times came up to Portland, and Modern Times is always my favorite brewery. And so I kind of like, I was like, I got to get in here. Doesn't matter how I get in there. Applied to be fucking anything, dude. Like a dishwasher, a doorman, or what have you.

So then like, I think a couple of weeks after they opened, or maybe like a couple of months after they opened, a position came up as a keg washer. I was like, interviewed, straight up told them in my interview, I was like, you're not going to find anyone better, so stop interviewing. And they hit me up. And I worked out, and I was there for about five years, and now here I am.

Did you interview in a tux? No. As a duo? No? Okay. They specifically told me, like, I remember, I was like, what the fuck do you wear to a brewery interview? Because I've never done it before, right? And I think I went in like a, I don't know, a t-shirt and a hat.

And he straight up said, I'm happy you're wearing this, because the last guy came in a, like a button up and a tie, and he's not getting the job. And I was like, oh fuck, okay. Thank you. Nice. All right, before we get any further, we're all looking pretty parched out here. How about we start off with a beer?

Yeah, so like, I think some of you already started shit, kind of finished some of them. All right. Oh, yeah. Yeah, yeah. I see multiple people covering their glass. I don't know. If we're all on the same path that I'm on right now, going left to right, pretty sure

this is our Doppelbock. It's the reddish looking one on the end, not the very dark looking one on the end. Yeah, I don't, I'm not sure if this has been released yet, but it's called Earth Day. So every year we make a springtime Bock German beer on Earth Day, which is this Saturday.

Last year we did a Maybock, and then this year this is a Doppelbock. So Doppel being 7%. Pretty excited about this one. All German hops, all German malt. And when you drink it, super, tastes like figs, crushed dates, kind of like roasted

almonds and I'm a big fan. I was stoked on it. We brought this to Lagerfest. Yeah. Was it Lagerfest? Lagerville? Lagerville. I had it last week. Yeah, you did. Yeah. This past weekend, and people were kind of like, oh, this is a lager. It's not gold, but they tasted it and they were like, oh, fuck, this is pretty solid.

And I was like, thank you. Yeah, this is good. And my big comment then, and still today, not surprisingly, I like that it's not super sticky. Like, sometimes those Maybocks get just protein shaky. And this is not that. This is super easy to crush. Maybe one might say a little dangerous at 7%.

Like it just goes down real nice. You get the caramel. I definitely get the toasted almond in there. Yeah. It's really good. And I mean, another taste that we had on this was like a crust of toast, you know? Okay. And then you get the back end of it. It's kind of like drying out the mouth. Yeah, I get that.

Yeah, that is nice. Hope you all like it. Yeah. Yeah. Enjoy, everybody. All right. So, speaking of modern times and brewing and all this stuff, when did you actually start brewing? Beer, not coffee. Maybe a year into modern times.

So I set it up as a keg washer. And I was a dude who I'm sure people above me hated me because I was just asking all the fucking questions and just bugging them and like pulling their shirts whenever they'd walk away like, hey, Mr. Ian and whatnot. But that eventually got me into the cellar and quickly thereafter got me on the brew deck.

And I had some very good mentors up there that are still up there. They actually, so modern times, closed down quite a few locations. I know that's news to some people. But one of the locations that shut down was in Portland. And the guys running the Portland location, the head brewers, they basically just got

their funds together and opened up their own brewery up there. So they're still up there. Oh, okay. Brewing on the same system and kicking ass. Those dudes helped me out quite a bit, taught me so much about what I know and then some. Shout them out. What's the brewery name? The brewery name is Living House Brewing up in Portland, Oregon.

My guys' names are Matt Sandoval, Conrad Andrus, and the old head brewer from Great Notion is over there now, Sam Zermano. Some talented people over there. This is actually a shout out to Sam. This is his brewery right here, Brew Horse. Nice.

So fucking love the guy. They're all killing it up there. So good on them. That's awesome. That's quite the group to learn from. Oh, dude. Also, the guy who opened up Living House. The three original ones were Matt, Sam, and then Gavin. He was an old head brewer from Cream.

So I mean, Cream's fucking amazing. Yeah. Bunch of losers up there. They know what they're doing. Yeah, that's for sure. That's some good beer. Are they distributing? Not that this is an interview about them, but... We could figure something out. Yeah, that'd be kind of sweet to try. All right.

So you worked at Modern Times, which compared to most craft breweries, is huge. Coming this direction, this is probably physically not as big as the Modern Times brewery you were working at most recently, but it's established.

It's been here for a few years. They've won some awards before you got here. What was it like walking into an established joint with stuff already going? It was cool. I mean, so from Modern Times Portland, I transferred to Modern Times Anaheim, so I was brewing

down there. The one with the pool? It's the one with the pool. Oh. We'll talk about that in a minute. I think they said that we were the only brewery in America with a pool. And the highest insurance. Which is the highest... Yeah. It was a weird flex to have. But mainly moved back down to California to be closer to family, which I'm happy to do

But it was cool. They closed down that location as well. And when they shut down locations, you feel like you're a free agent. You shop around. You interview a lot of places. I had a lot of interviews, some offers. You walk into these places and it's like, yeah, you're not going to get the jump on

the job that's first put in front of you. You're going to want to see what the culture's like, want to see what's going on, X, Y, and Z. I remember leaving this place. They basically had my fiance and I come out here and got a hotel for us. I remember it being a five hour long interview process.

And then after that, we went out to dinner and they interviewed my fiance for three hours. Were they having cleaning kegs during the interview? That would have been less grueling. But it worked out. And it was cool.

My fiance is the one who got me the job. It worked out. But I mean, it was cool because all the other interviews I had, they were cool and they definitely weren't five hours. But it was cool that they were just so thorough on what they wanted, what expectations they

have of the brewery. And they laid out exactly what their culture was. I remember the day I was there interviewing, a bunch of regulars came in and that shit looked like it was from Cheers. Like somebody would walk in and they're like, hey, what's up, dude? And I was just like, what the fuck? Where am I?

I remember I left the interview the next day, texted Kyle, I was like, hey man, you really got something special up here and I would love to be a part of it. He picked me and I'm happy he did. And I think we're doing some cool shit. Yeah, that's for sure. Yeah, give it up. Well, speaking of some cool shit, let's try the next cool shit on the board.

Next cool shit on the board. Oh man, so this is a funky beer. You know what's funny? So in making beer for the years that I have, this is like the weirdest one. So this is called Mystic Crew Brew. This is our collaboration with our homies over at Ventura Spirits.

So if you know me, one thing I love is the city of New Orleans. And I think Jerry's already heard my spiel about this city. It's my jam. I've been there a bunch of times with my fiance. We actually got engaged there a couple months ago.

Oh, congrats. Thank you. But anyways, Sazerac inspired rye ale. And instead of dry hopping this beer, we circulated a bunch of botanicals on it. And the botanicals came from our buddies over at Ventura Spirits on the Avenue.

So in this beer, we have star anise, lemon verbena, marjoram, which is like a Middle Eastern oregano, fresh orange peels, and rose petals.

And we threw some hibiscus in there. And we reserved it for a couple days. And it's funny because people either really like this beer or they fucking hate it. And they will let you know when they hate it. Have you checked the untapped on it recently?

You know what? I did a couple days ago. I don't really check untapped too much. But I'll check it every now and then for a new brand. Just enough? And it was funny. I had a couple like, what the fuck is this?

Zero. And the next one was like a five, I think. And I took a screenshot and sent it to my lady. And it was just like, I feel like I just got kissed on the cheek by someone so tender. And blah, blah, blah. I was like, what the fuck? That's exactly what I was going for. And it's cool because this beer, we released it on Fat Tuesday.

Which is now a couple months old. I think we're on our last keg of it. It's fun. It's different. It's fun. It's cool because it tastes a lot different than when we first kegged it out. And as it ages, you get some characteristics of the beer kind of fall off.

And some are coming out. When we first kegged this and canned it, it was really big on the licorice, the star anise. And punching your face on the orange peel. But now I'm getting a lot of the notes of the rose petal.

Something that was very subtle to have on the beer, but it's popping off. Did you filter it before you kegged it? We do not have a filter. So that's a no. I would imagine that contributes a lot to the change in flavors as it gets older.

I mean older. As it ages. Older sounds bad. And if I can just speak to Untapped for a second. I don't professionally brew of anything, but I've done a couple of collaborations with breweries. And there's nothing like getting on there and being like, hey this is pretty good 2.5. It's like, what do you mean pretty good 2.5?

Choke on that beer. Dude, Untapped is fucking... You'll be on it and be like, this beer is pretty solid. At a great time, a black crow flew by as I drank this bad omen one. It's like, are you fucking kidding me, dude?

I shit you not, we currently have a collaboration with Petals and Pints right now. Guava goes, somebody wrote, pretty good, but not as good as Joey's. Who's Joey? What the fuck? Also, Petals and Pints, I met Monica last night for the first time.

We were at Wagon Wheels. Shout out Wagon Wheels. I fucking love those guys. They're going to open up here in Oxnard. The facility is beautiful. But anyways, we walked in there and I walk up to my fiance. And I hear this voice in the back talking.

And Lex is like, I'm pretty sure that's the girl from the podcast. What? I turned around and I was like, I don't know who that is. And then throughout the night I was able to kind of like, what's up, how's it going? My name is Philly, blah, blah, blah. And then so we hung out for a minute. She's like, hey girl with the blue hair. Yeah. Are you the girl from the podcast?

That's awesome. She's fucking dope. I was like, let's make a beer together, dude. Let's make this happen. We'll talk. Yeah. All right. Before we get off the modern times train, one last question about modern times. What was that like during the whole transition phase?

As things were going down, things were closing, new owners were coming in. Was that like super weird? You don't have to give specific names or anything? Dude, so Jeff, no I'm fucking kidding. Fuck that guy. Was Jeff here tonight? No, no.

I don't know. It was definitely an interesting transition period because you have so many people on that company that are doing such great things that have no control of where the direction of that company is going. Right. And it's like, man, these guys are busting their ass making this fantastic beer.

These sales guys are fucking killing it. We have one sales guy for all of Inland Empire. Inland Empire is fucking huge. That's a lot of ground to cover. Yeah, it is. And it was just kind of like, hey, we're going to go in every day, we're going to do our shit, handle our business and do the best we can and hope for the best, man.

I mean, there was always a lot of promise. There was a time where we thought Brewery X was going to purchase us and we were like, fuck, all right. It's kind of a funny time. It was an interesting time and it's kind of like two companies that just have two totally different moral compasses, but whatever. And then Maury came in at the last minute and we're like, oh, fuck, Maury's our savior

and they're going to do a bunch of dope shit. It felt like a better fit from the outside at least. Yeah, and I was trying to go to Hawaii. Like, dude, I got a reason to go out there now. But business, nothing personal at all.

They purchased the company, they had to do their thing and one of the things was shutting down the place I worked at. I was in San Diego two weeks ago for a wedding and hung out with all the Modern Times Brewers and I fucking love those guys still.

They're still making great beers. I was hanging out at their booth at Loggerville last weekend. It's still nothing but love, but it's like, man, you know, it sucks that so many people lost their jobs in the way they did. I went into work on a Monday and the CEO came out and said, hey, Friday's going to be your

guys' last day here. I was like, fuck, all right. It's going to be a fun week. Yeah. But, you know, that's nothing anybody wanted to do. It's like the thing they had to do to keep the company afloat and what it is right now. And it's cool because they're thriving, man.

Yeah. They're on the comeback. They're still creating some dope shit and it sounds like the leadership over there is like fucking grinding and pounding the pavement to make that company the best it can and get on them, you know? Yeah, yeah, for sure. That last week after you found out, up until Friday, what was the level of fuckery that

went down? Man. Did any work happen? I mean, I guess I mean, statute of limitations might not be on that. How long has it been? Yeah, you can plead the fifth if you need to. I mean, it was cool because like, this shit, you guys, somebody's heard some shit, dude.

I don't know. Yeah, I don't know, man. I mean, it was cool because we got a lot of love from surrounding brewers like, fuck, this sucks, dude, sorry. We got a lot of free beer that week. All right. Modern Times had a pretty sick art department and now I have a dope globe at my house and

you know, it's just. Yeah. I think that's as much as I can say. That's fair. Yeah, that's fair. Don't sell yourself out yet. Brewing, do you have any formal training or education or anything or is it all on the job keg washing? It's all on the job keg washing. You know, you guys are in the presence of a junior college dropout, so soak it all in.

Yeah. But I mean, at a young age, like I said earlier, like I feel like I'm a dude who has lived a bunch of lives and that like wanted to do a bunch of different shit. Yeah. You know, love animals, marine biologist. When I was like 15, when I was like 16, I was like, let's be a fucking firefighter,

dude. So I was going to college to be a firefighter and I was like, I'm pretty small. I'm like, firefighters for me, you know, and I don't know. I just was always the dude who always had a bunch of jobs at the same time and I just always wanted to like make money, help my parents out.

And I mean, formal education was cool, but also like I had a lot of friends who were in debt to their eyeballs. Probably still are. And they still are. Yeah. And nothing against formal education. Don't get me wrong. Like, that's if that's the right way to go down, do your thing.

But I just like, damn, this is really isn't my thing. But like I said, it's just asking the questions to the people that you look up to and, you know, putting yourself in these rooms that maybe you don't think you belong in. They're like, hey, I demand to be here and what the fuck is up, you know, what do you

got going on here? And it was honestly a lot of that. And it's introduced me to a lot of really cool people and they've all taught me a lot of amazing things. Like, I don't know, man, people who say they got there by themselves, they're full of shit because that's not, it's never true.

Like I rely so heavily on so many people and, you know, maybe now vice versa. Yeah, man, you just got to like pay credit where credit's due. And I owe a lot of people a lot of credit. That's amazing. Before brewing, before coffee, before all that stuff, what was your civilian job? We're just talking about this.

Ten minutes ago, I was, I worked at Costco. Okay. Got fired at Costco. Oh. From stealing from Costco. So what I stole was I was working on a, working on the.

Stole a forklift. Yeah. So that's a sick ass forklift we got outside. You're welcome, Kyle. No, I was working the pizza oven for a crazy amount of time. I didn't even steal pizza. Let me tell you. So I was working. Stole the whole oven? I was stealing the whole oven.

So I was working the pizza oven at the time and then it was summertime. So then I went on my break. I grabbed a water cup, filled it up with ice and Sprite. Walked around, went to the break room, came back and then my supervisor's like, Hey, the GM wants to go see you in his office.

I was like, all right. I'm like, what's going on? We'll go over there. And he was like, Hey, I was making my rounds and I saw you walk by me and you had a water cup. I was like, that's right. He's like, was there water in there? I was like, no, but Sprite in there. Like, you know, you got to pay for that, right? I was like, yeah, I mean, sorry, man. It won't happen again. He's like, no, it's not going to happen again.

Like you, you stole from Costco. I was like, what the fuck, dude? So he, he like, I went up. You're not the first, but you will be the last. I like, I went on suspension. He like suspended me for like a couple of weeks. I went back cause he had a fucking review the tapes and whatever it was.

I shit you not. It was the size of the taster that we're drinking out of, you know, it was maybe like four out four ounces. If that, I don't know. I went back like two weeks later. So I was, it was in San Diego. I was living, went home to San Bernardino, drove all the way back to San Diego just to get fired.

I was like, fuck. He was like him and like another manager and he's sat me down. I'll never forget this dude cause I was so pissed off. Like, yeah, maybe, you know what? Fuck it. I stole 0.007% or 0.007 cents of shit.

But anyways, I sat down there and he was like, you know, we're going to have to let you go. Like I can't touch you and trust you and integrity, integrity. Can't talk. I've got a couple of tasters. Yeah. But he was like, he looked at me. He was just like, so how, like how many times have you stolen Costco? I was like, dude, fuck off.

Literally like at least three. Yeah. Yeah. Sprite's a delicacy. But yeah, so I mean, I worked at Costco. I was a lifeguard before that. Funny enough. Yeah. And then what'd you steal from the lifeguard?

Numbers. Oh, still numbers. Looking at my fiance. I know. It's not a good, not a good, not a good answer. He needs the numbers that indicate how deep the pool is. Yeah. Yeah. He has a four and a five in his room. Worked at the Ace Hotel in Palm Springs, transferred up to Portland because Portland had the headquarters

up there. And I was like, I'm going to run a fucking hotel one of these days. And then I get up to Portland. I'm like, beer's cool. And then kind of. Hotel's fun, but beer's better. Hotel's fun. You know, I was always the dream to travel to any city you want to for free. Yeah.

That was my dream. And I was like, you know, it'd be cool though to go to any city you want to and drink for free. Yeah. That's way more expensive. I usually spend more on beer than I do on hotels. Yeah. Yeah. But then. Might say more about me than anything. It was pretty cool.

Like, so living in Oregon, I definitely took up, like, took advantage of where I lived. So while I was up there, you know, you know, obviously, you know, I was making coffee. Right. I brewed beer. But as I was making coffee and brewing beer, I also was making wine up there. I worked at a distillery up there. I was working at Westward Whiskey, who I guess House of Spirits, who does Westward Whiskey,

who does Aviation Gin. So we were able to, like, do all that shit over there. Did you get to meet Ryan Reynolds? Dude, you know, it's funny. I never met him. Come on. But. Just tell him. So yeah, if you don't know, he owns, like, Aviation Gin. We had so many, like, posters of him shirtless all over the production floor.

Like, all over the production floor. Who doesn't? Hoping that he would walk in one day and be like, what the fuck is this, dude? And that day never came. We never found that day. But I mean. That's really too bad. But, you know, so we're like, was able to, like, help make booze over there. And then the most fun I think I had with him, I love making beer.

But I mean, like, if I could do it and, like, do it for money, making wine is so much fun. You're just out in the middle of fucking nowhere with nature doing some shit that, like, the Romans did thousands of years ago. Something romantic about it, you know?

Stepping in some graves. Yeah, dude, it's dope. And, I don't know, I had a really fun time making wine. I love making beer. This is really cool, too, because it's been around forever as well. Yeah. You know, if you know me, I love paint. Like, it's just, I love history and shit. Like, paint homage to people before you. And beer's cool, wine's cool.

And obviously distilling stuff is fuck. But, like, yeah, I've always had a couple jobs doing that. That's amazing. You're well versed in the alcohol world. Yeah, dude, it's, you know. You're a good friend to have. If I can make something, I'm going to make it. Yeah.

All right, well, speaking of making beer, what's the next one on our playlist? The next one we have is actually, I'm pretty stoked on this one, man. This is Hazy Double IPA. Smells delicious. So, it's in collaboration with my good homie over at Native Son Los Angeles, JP Boudwin.

And he's the head brew over there. And he also worked at Modern Times. And the name of this beer is called X Wizards. Because him and I no longer work at Modern Times anymore. And, anyways, back to the beer. Hazy Double IPA.

We threw a bunch of oats in here. We threw mosaic cryo. We threw citra incognito into the fermenter. So we knock out hot. So after we're done boiling this beer, boiling the beer, we bring the temperature down a little bit.

We then throw it into the fermenter at like 180 degrees. When it's being knocked out, which is something you never really want to do. Unless you're doing this action. What we did was we had a citra incognito, which is like a flowable hop extract.

And it really helps out with aroma and taste without having to use the hops. We threw it in the fermenter. And then after a couple of barrels are in there, you turn on your heat exchanger, it gets cold, and you continue going forward.

But citra incognito, mosaic cryo, Idaho 7, and Nelson's Sauvon. And we were tasting this. So we actually just kecked this off and canned it this morning. Where you guys are hanging out at. It was a fucking mess earlier. And it's not anymore.

And we were tasting it earlier. We had a lot of pineapple upside down cake. Our brewer earlier, he said, this tastes like a lemon cake. I was like, fuck, dude, a lemon cake. He's absolutely right. Yeah, definitely get that pineapple, get a little lemony on there.

Pretty velvety, pretty pillowy. It tastes like fruity pebbles to me. I fucking love fruity pebbles. Dry hopped with fruity pebbles? Dude, fruity pebbles per pound. Per barrel is outrageous on this beer. Cheaper than hops, though. All right, so you've been here since, I think we said late December.

You've been here a few months. We're recording this on 420, so a few months. How many of the beers on the board out there are yours now? So we have, everything that's in front of you right now is my recipe. So the Blockeyes of yesterday is on the board.

Or maybe not on the board, it will be on the board. Unearthed Day, Exquisitors is going to be on the board. Mr. Crew Broom. The next one we have is Extinction and the S'morestout. And then I have had done two other IPAs. Space Pirate is one of them.

And Lanthanine Shadow. Space Pirate is a hazy IPA that we no longer have in house. And then Lanthanine Shadow was a super dank and resinous West Coast IPA we had a while ago that's no longer there. I had that Space Pirate.

That was nice. I also loved the presentation on the S'morestout. Dude. We were here one day, in fact we were here talking to Jerry one day and somebody walked out with one. It was just a big old glass with a crispy marshmallow on top.

Skewered by a toothpick. I was like, what the fuck are they drinking? I don't even want to drink it, I just want to stare at it. Yeah. It's funny because we have meetings with my other managers over here and I was like, here's my idea of what I want to do. X, Y, and Z.

When this beer gets poured, every time it gets poured, it's got to be garnished with a roasted marshmallow. And they're just like, ah, shut up Dave. I was like, nah man. I am not joking. It's got to be garnished with a roasted marshmallow. And my bartenders fucking hate me, dude.

They're like, marshmallow or I walk. Nah dude, I fucking love all the bartenders. I think for a while they were just like, fuck this new guy. But, um. And so, this S'more Stout, I mean we'll get there in the tasting, but everything's back to paying homage for you.

There's a brewery up in Portland that's no longer around called Base Camp. And every time I'd go there with my fiancée or my old roommate, I was like, dude, let's go get a fucking S'more Stout. Let's go get it. So I have no idea what the recipe was, I have no idea what they did,

so I kind of took a shot in the dark with it. I'm stoked on it, but I mean, Base Camp, man. Fucking thank you. I haven't tried it yet. I didn't try it that day, I just was in awe of it. But I can't wait to try it in a couple. Alright, so you got mostly your beers on the board, and by the time this drops

it'll be all your beers on the board. Have you had a chance to, how do I say this delicately, refine any of the old recipes? Tweak them a little? Make them more efficient, in quotes? Is that okay to ask? Yeah, no problem.

It's cool, because you come into a place where you've been hanging around. Six years old going on seven. They've won awards. They've won a bunch of accolades. People keep on coming back because this place is so dope and the beer's great. When I first started

Phil Kyle, I was like, hey, you guys obviously have your core group. I'm not here to fuck with any of that. People come back for Neighborhood, people come back for Purple Tears. But looking at the brew sheet, I was like, oh, there's some things that I think we could do for efficiency purposes.

If we're throwing a bunch of X, Y, and Z in it at this point, I'm pretty sure we can get away with doing a very fraction, small amount of that and it'll still be alright. We're doing that. We tested that out the first couple months and a lot of them stuck.

You're going to save money over there so you can buy the marshmallows. Dude, marshmallows. I can't tell you how expensive it is. It's crazy. The Jumbo marshmallows were running back a pretty penny. The day

the first day that we went to go buy marshmallows, my head of sales over there, Andrew, and I went to Costco. They let you in? Oh, dude. We went to Sam's Club and then, no, I'm joking.

And stole some Sprite while we were there. We stole some fucking Sierra Mist. No. We went to Costco and we're like, oh, dude, we need like 50 pounds of marshmallows. What the fuck do we do? We go to Costco. They have graham crackers, they have chocolate.

No marshmallows. We had to go to Target and basically just empty out their inventory. These stoners, come on. The looks we were getting was pretty, I was like, what the fuck are these dudes up to? You do not want to know, lady.

We like to marshmallow wrestle. That was a fun time. I love Kyle. I love everything he's doing. I love Kyle. A lot of this is his money. I'm trying to save my boy some money. If the product can still

be the same, let's fucking do it. It's a way to do it. Is there a certain style that you like to focus on when you're making beer? When I'm making beer? Oh, man. I love loggers because there's so few ingredients in it that it's hard to hide behind

a shit ton of hops and fruit and what have you. And then I think I had a huge appreciation for loggers living up in Portland because they love that shit up there. Olympia Brewing, it literally says

it's the water. The water up in the northwest if you guys haven't been up there, it is so much better than the water in Southern California. You could drink it from the tap. We did. It's sick. Even taking showers down here compared to up there, you feel heavier.

There's so much calcium in our water down here and it's just pretty bananas, man. Like I said, the brewers that I learned a lot from up there, they also love loggers and they're like, here's a good logger, here's a bad logger.

This is dope. Like I said, not a lot of shit to hide behind when you're doing loggers. I love Idaho 7. I like Nelson right now. I'm pretty stoked so I'm doing a collaboration with Casa Agria. Eric and I are talking about

HPC. We're allowed to clap. No rules. Fucking love Casa Agria. Actually, let's drink this next beer and then I'll talk about Casa Agria. Let's drink and talk at the same time. I can handle that.

This next beer is called Extinction. It's a hop IPA using only chinook hops. I'm pretty sure Eric from Casa is only doing a collaboration with me because he drank this beer and he was like, yo, okay, let's fucking make a beer together, dude. Then I was hyped on it.

A dude that I look up to is brewery that I fuck with. Everybody does. Everyone fucking loves Casa Agria. He drank my beer and he was like, stop me. I was like, let's make a beer, dude. He's like, no, I'm good.

I'm good. Who are you? I fucking love that guy. We're doing a two-way collab. Our licenses are kind of tricky where if I make a beer here, I can't send it out to him and him pour there.

He's coming over here on May 4th to brew a beer here. On May 5th, Cinco de Mayo, we're going to cruise over there and make a beer. This fool is going to have a crazy Bondi plane. If you guys aren't doing shit, Cinco de Mayo, you guys are going to Casa Agria.

Hell yeah. He had me at Taco Guy. Shout out Eric. We're brewing this beer together a couple weeks and he's showing me some hops that he likes. I'm like, dude, let's run with it then. Tell me a little bit about this one.

What's the ABV? What are we? I think the ABV on this is like 2 or something like that. Nice and mid-range. I like that you're getting notes from the back. This whole section is notes. We'll call it 7 even.

It's got a little toastiness to it on the back end. A lot of dankness, of course. It's an easy drinker. Super resonant. Not crazy in your face. 420 weed, blaze it fools. Not crazy in your face like that. You answered my next question

and my last question which was any collaborations coming up? I'm fucking hyped. The best thing about my position is that you're able to go to other breweries and if you like them you just fucking bug them.

I'm a dude who bugs people and you just bug them enough and be like yo, I fuck with you dude. Let's make a beer. You say it the third time, maybe with a charm and we're going to fucking do it. The West is in the croup right now. Every time I go over there

I was like yo fucking Spencer let's make a beer dude. But it's cool because I got a collab with Costa coming up. I'm wearing a hat from Las Palmas which is in Palm Springs. My favorite fucking dude.

My favorite brewery. Have you guys ever spent time in Palm Springs? Go to Las Palmas and these guys are the shit. I loved them because the first time I walked in there I was like oh fuck everything on the board is like well you're in Palm Springs it's hot as shit. Everything on the board is like

4.5% younger. It's fine. That's where I don't want to stout with a marshmallow on top. No they do not fuck with me there. But then you go behind, I look behind the bar and I was like yo they got highlights here dude. They got the Cate here.

Where are we? I was able to talk to It's funny because I walked in there for what my lady and I were just kind of like hopping around Palm Springs. Let's go check this spot out, have a beer, take off. We were there for like 4 hours and did not expect to be there

for as long as we did. I'm happy we did because I grew a lifelong relationship with the head brewer and the other co-owner there. They're great dudes. Fuck with those guys. I can't wait for that collab. Now we have listener questions.

The first one Is it ok if I say the name if it's on here? Is anybody weird or embarrassed or anything? The first one comes from Elvia What motivated you to become a brewer other than just drinking beer? Oh man, the cool thing about making beer is

one thing, I've made beer I've made coffee, a bunch of other shit The best thing about any of that is you're able to give the finished product to somebody you love and just be like yo, try this out, this is some shit I made If you fuck with it, cool. If not, then if you fuck with it, let's go fuck with it over here

The best thing about making beer is I'm able to take this to my good friends We don't have a good time when we're drinking beer I'm trying to enhance our hangout session Enhance the moment by shit that I made

That's the best part Also, just collaborating Talking to people that you admire I never thought I'd be in rooms with people I never thought I'd be in rooms with and make beer with them and make shit with them This is fucking cool

I've been a part of a few collaborations Collaboration days are fucking awesome You learn so much shit You don't know what you don't know until you go meet people that know a lot more than you It's fucking dope You learn some stuff, you make some friends and you drink some beer

This one comes from Nameless They say How long does it take to make a beer? It depends on what you're making If you're making a hazy IPA, it could take a week and a half, maybe two weeks Lagers take longer

It's all dependent on what type of yeast we're using, how healthy the yeast is, and what you want to do with the beer On average I'd probably say two weeks for IPA and more than that for anything else That's fair

In a five hour interview, how long do you locker your beers for? It was It should be Clearly you had the right answer What have you stolen This comes from Tyler What have you stolen from VCBC? My brewer

Matt, he just walked in the room and I stole him Love that guy I stole his heart I stole his heart I stole his heart Actually, he stole my heart It's a two way steal

At that point they cancel each other out What the fuck have I stolen from here? They don't have Sprite Can't steal Sprite from here At least a couple marshmallows I've eaten a lot I've eaten a lot of marshmallows We have a snack drawer

that's just designated for We have a bunch of graham crackers Do you have any aspirations of someday opening your own brewery? Absolutely If you know me I have a huge love from where I'm from which is San Bernardino

San Bernardino has a very interesting reputation where it's just not the best to a lot of people One thing Kyle knows we've talked about in the past When are you going to make your love letter to San Bernardino beer? When are you going to do XYZ? He's very supportive on what I want to do

The goal is to eventually make something in my community that benefits people who live there Not even just a fucking brewery Just fucking anything man It could be wine It could be spirits It could be fucking Sprite

It could be Sprite That goes in a keg too I fucking love San Bernardino I've never been there Some of the best Mexican food you've ever had in your life Some of the best people you've ever met Do you have a dream beer that you want to brew?

Honestly Laugerville last week I went there and it does not exist I was like let's fucking make a beer Like I said I'm a dude who bugs people I fuck with you guys You guys are probably on my

spirit board or whatever you say you want to aspire to do It does not exist It makes fantastic beer I really appreciate what they do That would be amazing Also do a beer with my boys from Portland

I have a lot of buddies from Portland Anything with them I don't know the legality of that Don't ship it across state lines Kara asked Do you plan to collaborate with many other local breweries? I think so

Yeah absolutely There's so much great beer in this city We're not competing with each other We're just trying to see each other make dope shit so we can make each other better Dino wants to know

What is your favorite style of beer? Miller High Life Water Shannon wants to know Tell me about your process when it comes to developing a new beer recipe Absolutely I've been talking about this in the past

It's cool I was talking about Las Palmas We were on the phone We asked each other the same exact questions When do you imagine a beer? How do you imagine it? What is it going to look like in the glass?

What do I want the ABV to be? I guess I go backwards If I want it to be this color If I want it to be this ABV I want it to smell like this Let's go about that way How do we make that happen? I have a lot of people

on my Rolodex who make a bunch of wacky styles of beer I can holler at them Tomorrow we're making a Japanese rice lager Nice We've got some people

who like rice It's cool I was able to hit up my old boss He's big homie He's opened up his own brewery Austin Beautiful spot He's a phenomenal brewer

who loves making Japanese rice lagers I was like What kind of rice do you use? What kind of bubble blood do you use? He'll let me know A lot of what I do I want to make this style If I have a recipe

in my back pocket I'm going to do that If I have homies who make a better beer It's not necessarily to bite off what they're doing It's like How do I make this style better so people in this community can fuck with it

The whole community thing ties into the next question How do you make sure that the beer you make stays connected to the local area? That's a good question They were nameless whoever that was Show yourself Today specifically

Every Thursday We do this thing called Tap 9 We do this thing We get a beer that we have on the board and we spike it with a different adjunct to make it a one-off Today we used Hazy IPA

and we threw a shit ton of watermelon in it It's cool We're able to reach out to farmers in the community I'm pretty stoked This beer behind you This tank behind you We're going to throw

tank number 5 We're going to take that beer and make it two different beers One of the beers is going to be Honey Ginger Lime This guy likes ginger We have another brand that we're going to do

It's Raspberry and Plum I was like, who's good around here who has good honey I think Matt was telling me Blue Ridge Honey I said Blue Ridge Honey She was like, alright, sick I called up Mr. Blue Ridge Honey

I called up Mr. Blue Ridge Honey I was like, hey, what's a good time Mr. Honey I think that's what he prefers to go by I called him I was like, what's up buddy I do this I swear I'm not full of shit

I was like, I make beer I'm going to throw your honey in my beer When's the best time to do it I was like, I'm going to call my team and hang out with you and eat some honey and see what's up Fuck yeah, you want to come right now Actually, the owner's not here

so not a good time How about we're at the farmers market on Saturday How about Saturday afternoon I'm fucking there to eat honey I'm trying to integrate all that shit Not all shit, I'm sorry All that stuff Within the community

in my beer It's all about community Yeah, it's amazing Shout out to Mr. Honey Why don't you tell us about the next beer The last beer we have here is our S'more of what Can anyone let me know

the reference of S'more of where it comes from It's a S'more of Stanlock Stanlock? Give this guy a t-shirt You own the brewery now No one here knew the reference When I wanted to name it

S'more of what I was like, dude, what? S'more of what is our S'more stout that has three different types of chocolate malt in the malt bill It's got eight different types of malt We didn't dry out the stout

We just recirculated a shit ton of marshmallows and graham crackers in this bad boy And when we serve it we serve it with a roasted marshmallow We really hope you enjoy this guy We are kind of labeling this a campfire stout Which would be

I should have given you some from Philagerville We had a camp No fire What kind of campsite doesn't come with a campfire That's not camping It's bullshit We like to call it campfire stout

It's just something that's very decadent and deserty I'm a big fan of this Like I said, paying homage to the brewery who is no longer around who gave me this idea I just hope that one day

they fucking drink this and they're like, yo, that's pretty good Reminds me of something What's the ABV on this one? What's the standard card? I don't know A lot of coffee in this room It's so weird Alright, we're going to wrap this up

with how we wrap up all interviews We're going to do rapid fire questions First thing that comes to your mind Don't think about it too hard What's the first beer you ever drank? Probably Pacifica What's the first beer you ever brewed? Probably a

Hazy IPA Modern Times Do you have a favorite style to brew? Lagers Cans or bottles? Bottles, because middle of the high life is better in bottles We hate when it tastes fresh What's your favorite beer and food pairing?

I made a beer that replicated underneath this sweatshirt I'm wearing a t-shirt that is a Meat Look Cafe t-shirt that's from San Bernardino If it wasn't Meat Look Cafe, there'd be no Taco Bell

Look it up It's pretty fucking nuts I'd probably say Nego Modelo and tacos It's Wednesday night, what are you drinking? My wife What is your beercation destination? Somewhere in Germany I know

I'm just making lagers with those dudes What's your favorite non-VCBC beer? Fuck, I gotta think about this one High Life Walked right into that one I'm wearing a High Life belt buckle right now

I don't think you understand What is your favorite non-beer hobby? I love my buddies I love chatting with my lady Visit buddies, listen to music I feel like that's a very generic ass answer

I don't know Hanging out with my family My mom's a great cook My mom's cooking My fiance's a great cook I do a lot of shit I feel like it's even silly to ask this

because this is where the brewers usually say What's your favorite guilty pleasure beer? Dude, Rollin' Rocks, surprisingly I'm joking, High Life It shouldn't be a fucking guilty pleasure people Let's talk about the craft of consistency

of macro beer because High Life is fantastic What is your favorite hangover cure? There's a common theme here We're having some cheddos from Meat Loaf Cafe RIP Anthony Bourdain

I think he says the best thing to do when you're hungover is drink a Coca-Cola eat spicy Sichuan food and weed I can't smoke weed because I turn into a frog but two out of the three What's your favorite word or slang for being drunk?

Getting lit is pretty funny I like getting fud up F-U-U-H-H-H H-H-H Getting fucking shitfaced is pretty funny There's a lot of variations you can talk about That's everything

You passed the test This was mildly shorter than your 5 hour interview Thank you Billy for hanging out with us Appreciate it Thanks for the beer Thanks for the daughters

Thank you so much for Jerry from Daughters of Ninkasi You better fucking find out They're doing some dope shit This is awesome Seriously My mom's gonna be the Inland Empire chapter Sam Medina is on the up and up

If you didn't know, you know now Thanks to BCBC for having us for letting us come and destroy the brew house Thanks to Priya over in the corner Thanks to Matt for supplying all the answers Every time As soon as you walked in I was like, there's my guy

I saw him looking over you multiple times for answers You better fucking answer that right You passed and you're not fired So good job Like we said before, make sure you check them out on the socials It's BCBCBeer and BCBCBeer Excuse me, Dot Beer

I've had a few beers If you're looking for us CraftBeerRepublic.com Go find Daughters of Ninkasi on Facebook and soon to be on a website Hey I think that's everything