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One thing that we're doing is we're just
brewing beer that we like to brew.

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There's no roadmap or agenda.

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Hey, everybody, it's
Greg here from the Craft Beer Republic.

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We were out doing a field trip today.

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Very excited to finally sit down and talk
with not only Ryan Aarons of Malibu

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Brew Company, but also head Brewer that
the right title had brewer brewmaster.

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Brewmaster. Brewmaster.

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That always sounds more official.

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Brewmaster. Chazz Cloud.

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First of all, before we get into it,
congrats on the GBV hardware.

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Thank you.

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You're very excited about having a medal

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this early on into our journey
as a brewery.

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Yeah, that was so pleasant.

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I would say surprising.

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Not because your beer's not good, but
surprising that it happened so quickly.

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We didn't even send a contingency

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to Denver this year
because we didn't expect that to happen.

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So we were notified

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via text message from somebody
that was there as like congratulations.

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Like for what exactly?

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My reply was question
mark, you know, and then yeah,

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we immediately fired up the computer
and got to The View and it online.

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That is of course
that was chance for happy days. Correct.

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So yeah.

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So congrats on that can grant congrats
on getting the taproom open,

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which I know is a little bit of a feat.

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Thank you so much. Really
glad to have the doors open.

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Yeah, I mean that
if I can just indulge for a second.

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We were invited.

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Soft opening.
We had no idea what to expect.

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And besides the beer being good,
which we had tried once or twice.

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I know we met you at a festival.

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Correct? Liked everything we had.

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We didn't know we were walking into
and we get there like, holy shit.

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Now is the beer good?

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But like,
the food is chef's kiss. Amazing.

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She, my wife

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is, who's sitting over at the table, still
tells people that this is Chito Peppers.

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She won't stop talking about yesterday.

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They're amazing. So.

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So congrats on getting all that go and
getting the hardware, getting the taproom.

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Like I said, the food is killer in
the beer is delicious.

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How's it been?

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At this point, as we're recording,
it's been about two months since you.

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Yeah, just shy of two months.

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How's that? Two months.
Been great and crazy as a.

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Yeah, it's been.

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It's been well-received by the community,
which has been,

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you know, everything we could hope for.

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It's starting a restaurant.

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Is it new territory for. My wife and I.

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And so we put a lot of time and effort
trying to make sure that we really,

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you know, bring something that
that people get excited about and to us,

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that means good beer and good food
and in a great space to enjoy.

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And and so I think so far
so good with trying to hit those marks.

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But it's also, you know, we're,
you know, dealing with figuring things

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out, figuring out what works
and what doesn't and trying

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to make sure that you, the customer
shows up, never sees, you know,

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behind that curve and what isn't working
and what does work. So.

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Yeah, exactly.

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But no, but we have a great team. Yeah.

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And, and a great chef
and in a great brewmaster

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so far everybody seems to be really
enjoying themselves well.

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And you've done a great job hiring people.

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It seems like everybody who's in charge
of their area, whether it's brewmaster

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or chef or front of house,
like they're all they're all on it.

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Like they're. Really good.

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Customer service was awesome.

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Oh, great.

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It was awesome.

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Like, it was
it was not your typical brewery experience

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where you go to the bar or your beer,
you go sit down.

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You don't hear from anybody ever again.

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To go up and get another beer
wasn't like that at all.

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It was it was a really nice experience.

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Like the term. Cool.

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Well, that's that's the whole basis
for exactly what we're doing.

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We've we we go to it

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where I like to go to breweries
and I think we modeled this

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after the experience
that we want to have it

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a brewery is kind of having your hand
held a little bit and learn,

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have a good learning experience
about craft beer.

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Try some things you may not normally try.

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And and then we have a lot of people
in our community

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that are just not craft beer fans yet.

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And that's kind of how I look at it.

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And so if we can get them in the door
and and have them try something new,

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then you can convert some people.

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And, and so that's the goal. Come away
with a little more beer knowledge.

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And you're the first taproom
in Malibu, correct?

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So it's a blank slate for you.
That's right.

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We got some
we got our work cut out for us to convert.

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Convert all this.
Probably a lot of wine drinkers.

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A lot of wine drinkers.

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Yes, for sure. Yeah. Come on over.

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Drink some good beer. All right.

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That other the way.

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Let's let's

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bring it back to the beginning for both
you guys all the way back to your history

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as a beer drinker,
it's like the most important thing.

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Just kick us off
where it all began for you.

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What was your first beer
drink and like PBR in college or you know.

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I'd have to say my the first beer
I had was always drinking like the shorts,

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my dad's beers.

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He'd be like,
Oh, get me a beer. And hand me the empty.

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Bags to the trash.

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I'd have to say Rolling Rock is probably
that he was a devout Rolling Rock drinker.

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Likes that Skunky Beer. Yeah, right.

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I grew up in Pennsylvania,

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so Rolling Rock was our local beer
when I was growing up.

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But through college, you know, I never
really got into the light cheap beer.

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I still remember going out
and my friends would be buying their,

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you know, 30 packs of whatever was cheap
and available, right?

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I'd scrounge my money together, you know,
get a six pack in Sierra Nevada or

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something that Sierra Nevada anka's team
were like the real kind of indulgent beers

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that turned me on to the
turn me on to craft beer.

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That also probably made
for a very interesting game of beer pong.

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Yeah, yeah.

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You'll play with or something.

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That'll get dicey real fast.

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Yeah, I lost a lot. Yeah.

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What about you? What kicked it off.

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My first

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beer, I remember, was a Coors banquet,
grabbed out of the ice

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chest at my high school graduation,
and my family was there.

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So I remember that distinctly.

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I was I was pretty good kid in high school
and didn't drink and that I remember.

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This is was.

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I think well and we were. Yeah.

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We were homebrewing then too.

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So we were,

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you know, not drinking packaged stuff and,
but that beer was terrible.

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But, but that was Mario's my first, like,
real, you know, like real beer

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that I remember.

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Yeah.

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Like picking up
and and then finding craft beer.

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Redhook, ESB was like, my kind of, my, my.

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I guess I was like, Wow,
this package is cool.

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The beer tastes good. It's
totally unlike anything I've had before.

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And so I remember that one
being a distinct, distinct memory

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in early on when I was getting
turned on the craft beer.

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But I drank like a ton of Coors Light
in college and that kind of stuff too.

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So yeah, it's like.

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Yes, and. Miller Lite.

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Yeah, you know.

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So well my next question was sort of been
half answer about you guys is going to be

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what was your gateway into craft?

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It sounds like maybe Sierra
Nevada was sort of your your gateway

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and and any other ones early on.

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Yeah.

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Sierra Nevada anchor Steve just in
I guess in Pennsylvania at the time

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there was a brewery, Dock Street.

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They had an incredible double bock
that was called Eliminator.

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That really was amazing.

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Yeah.

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And I remember going showing up to college
and I had a home brew kit with me

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thinking I was going to, you know, make up
brew homebrew in my dorm.

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That never happened my sophomore year.

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I wound up homebrewing at my friend's
in my friend's basement.

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We were really having having a lot of fun.

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Mister beer kid.

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Or just pretty much, yeah,
pretty much like a mr.

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Beer. Just, you know, some buckets.

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The old red butterfly capper.

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Yeah.

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Making making just terrible beer
that I thought was awesome.

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Some apple juice, a little bit alcohol.

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We've all had those.

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And anything else besides Red Hook for you
that got you

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after all those college cures?

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No. Then that was.

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Then I would go after that.

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I would go shopping by
and I was just a pure consumer.

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I was shot by label and just go try stuff
that I didn't even know what it was.

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I was like, I'm going to grab this.

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It looks cool,
like I'm going to go drink it.

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And it was just not like
light lagers anymore.

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And so just trying image stuff,
I don't remember.

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That was just one that I remember
that was like,

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Oh wow, somebody can make really good
craft beer.

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Yeah, it has flavor. Exactly.

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And but yeah, after that,
it was kind of like, I'm just going to go

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try a bunch of different things.

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So yeah. So you took the flex
way of trying beer pretty.

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Pretty cans.

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Yeah,
no, I'm a, I'm a sucker for it for sure.

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I like it.

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Well, speaking of all this beer, let's

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we have a nice
looking flight laid out in front of us.

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Let's, uh, let's start with number one.

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Yeah.

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First here we have our canyon rosé lager.

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So it is it is pink.

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This is a the base beer.

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This is a like a pretty straightforward
rice lager olla, you know, Rolling Rock.

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Mm hmm.

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And we're adding
some hibiscus at Whirlpool,

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and then we're aging it on cranberry
puree.

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Cranberry?

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The hibiscus brings, like,
a really subtle pink color to it,

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but the cranberry really amps up
the red notes.

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I it's hibiscus.

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I get that really upfront on the nose.

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The cranberry brings a little tartness,
but it's just a clean crushable.

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Beer.

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You don't necessarily taste cranberry,
but you get the tartness from it.

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That citric, I don't know.

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Like in the back of your tongue.

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I don't know if that's a technical term
or not, but.

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We buy it. Yeah, it it is now

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coined.

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Yeah.

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So has this touched like grapes at all

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or no or wine barrels or anything wine
related?

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Nope. Nothing. Nothing.

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00:09:06,979 --> 00:09:09,615
Wine like in here, aside from
I mean, technically,

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the fruit of the cranberry,
but it's not that much.

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Yeah, it's a couple,

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you know, a couple hundred pounds
they were adding on a 15 year old batch.

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Okay. Ah, not even a couple less than 200.

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But anyway, it's pretty much just a light
crushable crisp beer.

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This is your, your super crisp blogger
with a little something else going on.

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Just keep it interesting.
Yeah, super light.

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You don't forget their rice lager
based on the nose.

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Yeah, it's real light on the nose.

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Do you like a little bit
of hibiscus coming through.

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Color brunch, beer?

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Yeah. It's like a good taco.

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Yeah,
it does. It pairs with so much stuff.

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And then when you and I know
your listeners can't see it, but,

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you know, we're looking at it's
a very rosy colored beer.

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So a lot of people,
you know, see that at the taproom.

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They're like,
what is that? It's a pink beer.

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Or We take it to a festival.
And we have that wine. You got to.

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Yeah, it's not it's not a rosé of like
that's that pink beer.

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But it's, it's it's been a big hit for us

238
00:10:05,371 --> 00:10:10,109
because people are kind of intrigued
by what it is and it is they kind of that

239
00:10:10,142 --> 00:10:14,146
that seem it gives us that opportunity
to bridge that gap between wine drinkers

240
00:10:14,146 --> 00:10:16,682
and beer drinkers and say, you know,
this might be something you should try.

241
00:10:16,682 --> 00:10:20,486
And and it already kind of sets them up
to something that they're not.

242
00:10:20,486 --> 00:10:21,654
Yeah, they're great.

243
00:10:21,654 --> 00:10:24,523
Drink full disclosure,
when you first had me try it at that first

244
00:10:24,523 --> 00:10:27,326
for a super afraid of us.
We're like it was.

245
00:10:27,827 --> 00:10:31,764
A specific, larger named brewery
that it was established in California.

246
00:10:32,665 --> 00:10:35,701
Has a or had a rosé something. Yes.

247
00:10:35,701 --> 00:10:37,503
And I could not stand it.

248
00:10:37,503 --> 00:10:40,239
In fact, I don't think I'd know anybody
that liked that beer.

249
00:10:40,239 --> 00:10:41,974
Looking for approval from the wife.

250
00:10:41,974 --> 00:10:45,344
Yeah,
it tasted like all the horrible things

251
00:10:45,344 --> 00:10:48,247
about a rosé mixed with, like, light beer.

252
00:10:48,481 --> 00:10:49,215
It was so bad.

253
00:10:49,215 --> 00:10:51,150
You'll hear tiny rose is like,

254
00:10:51,150 --> 00:10:54,453
okay, try not to make the bitter beer face
in front of the guy

255
00:10:54,487 --> 00:10:56,989
who's pouring me a beer. Let's see.
We can do this. No, it's.

256
00:10:57,156 --> 00:10:59,091
It's really good.
I would absolutely drink.

257
00:10:59,091 --> 00:11:00,459
I would. I would order this.

258
00:11:00,459 --> 00:11:02,361
Which is high praise for Rosi.

259
00:11:02,361 --> 00:11:03,996
Oh, thank you. Thank you.

260
00:11:03,996 --> 00:11:04,764
Yeah, it's really good.

261
00:11:04,764 --> 00:11:06,932
Really like great football, beer
drinking all day.

262
00:11:06,932 --> 00:11:09,802
Totally. Yeah. Not get too crazy.
What's the. ABV?

263
00:11:09,869 --> 00:11:10,336
It's like.

264
00:11:10,436 --> 00:11:11,137
Like 40.

265
00:11:11,137 --> 00:11:12,838
Two. Yeah, it's 45. Some are ready.

266
00:11:12,838 --> 00:11:13,773
Yeah, very approachable.

267
00:11:13,773 --> 00:11:14,874
Very much.

268
00:11:14,874 --> 00:11:15,675
Look at the can.

269
00:11:15,675 --> 00:11:18,144
Oh yeah it is right. 4.2. There we go.

270
00:11:18,811 --> 00:11:20,713
We could also know that
information. Yeah, we should.

271
00:11:22,148 --> 00:11:22,381
Yeah.

272
00:11:22,381 --> 00:11:23,182
This is a beer.

273
00:11:23,182 --> 00:11:26,886
When I'm full disclosure, I've only been
with the brewery since June.

274
00:11:27,820 --> 00:11:29,522
When I started here,
I thought kind of rosy beer.

275
00:11:29,522 --> 00:11:30,756
That seems kind of gimmicky.

276
00:11:30,756 --> 00:11:33,459
This is now like heavy rotation in my beer
fridge.

277
00:11:34,160 --> 00:11:34,627
Nice.

278
00:11:34,627 --> 00:11:37,263
It's just a enjoyable beer.

279
00:11:37,329 --> 00:11:39,031
Does a lot come from the brewery?

280
00:11:39,031 --> 00:11:41,500
If you like it, then, yeah, it's
good to be here

281
00:11:42,702 --> 00:11:44,336
if we go to some backgrounds.

282
00:11:44,336 --> 00:11:47,139
I did some light internet
stalking on both of you.

283
00:11:47,773 --> 00:11:49,241
What? We'll start with Ryan.

284
00:11:49,241 --> 00:11:52,945
You can correct anything that I get wrong,
but the Internet's always right.

285
00:11:53,312 --> 00:11:57,049
So you're a graduate of the Naval
Nuclear Power Program.

286
00:11:57,083 --> 00:11:57,983
That's true.

287
00:11:57,983 --> 00:11:59,785
So are you like a scientist?

288
00:11:59,785 --> 00:12:04,390
No. I mean, I have a defense,
you know, that sounds way

289
00:12:04,390 --> 00:12:08,461
cooler than it's actually I mean,
it is it's an important job of the Navy.

290
00:12:08,894 --> 00:12:10,396
Yeah, I.

291
00:12:10,496 --> 00:12:13,799
I spent some time in, in the in the Navy,

292
00:12:13,799 --> 00:12:16,869
and I'm super thankful
for for that opportunity.

293
00:12:16,869 --> 00:12:19,038
Help me grow up quite a bit.

294
00:12:19,038 --> 00:12:21,440
And my job was actually

295
00:12:21,741 --> 00:12:25,277
to go to school
and learn how to run reactors for

296
00:12:26,378 --> 00:12:27,012
the fleet.

297
00:12:27,012 --> 00:12:29,882
Nuclear reactors on submarines
and aircraft carriers.

298
00:12:29,882 --> 00:12:32,151
And so yeah, so that's all.

299
00:12:32,151 --> 00:12:36,756
So it's a specific school for that and,
and yeah so.

300
00:12:37,389 --> 00:12:39,125
Did you turn that into a career at all?

301
00:12:39,125 --> 00:12:40,059
I didn't know.

302
00:12:40,059 --> 00:12:45,397
I, I spent some time in the Navy,
graduated from that school

303
00:12:45,397 --> 00:12:51,637
and then got out of the Navy
because I had a medical condition.

304
00:12:52,204 --> 00:12:57,109
That was it was a weird situation
that they had never even encountered where

305
00:12:57,676 --> 00:12:59,111
I had

306
00:12:59,478 --> 00:13:01,680
oh, I don't even
we may want to edit this part out

307
00:13:01,680 --> 00:13:03,082
because it's like
this is going to be super boring.

308
00:13:03,082 --> 00:13:07,253
But I had my, my skull already
fuzed together when I was born.

309
00:13:07,253 --> 00:13:10,289
And so I had to have surgery
to allow my head to grow.

310
00:13:10,556 --> 00:13:13,859
And as a result, I have a dent
that is on the side of my head

311
00:13:13,859 --> 00:13:17,363
right here
where where your firefighting mask.

312
00:13:17,363 --> 00:13:21,167
I was going to go to the sub fleet
and my mask has to form a seal

313
00:13:21,167 --> 00:13:23,636
and my mask could not form a seal
right there.

314
00:13:23,636 --> 00:13:27,173
So basically, after all that training,
you do your firefighting

315
00:13:27,173 --> 00:13:30,476
training to go to your assignment
and my mask would not form a seal.

316
00:13:30,476 --> 00:13:34,880
And so there's a, you know,
that's super weird and yeah,

317
00:13:34,880 --> 00:13:37,016
and we never anticipated this.

318
00:13:37,016 --> 00:13:39,485
And so it was one of those situations
where they said,

319
00:13:39,485 --> 00:13:41,220
thank you for your service.

320
00:13:41,220 --> 00:13:44,623
And so I got my GI Bill, got got out and.

321
00:13:45,691 --> 00:13:46,058
Well,

322
00:13:46,058 --> 00:13:48,727
so now do they try to fit people
with the mask first?

323
00:13:49,061 --> 00:13:51,797
I think I would hope that they check that
and it.

324
00:13:51,931 --> 00:13:52,832
Seems like an easy test.

325
00:13:52,832 --> 00:13:53,465
Exactly.

326
00:13:53,465 --> 00:13:56,535
Or yeah, put that at the front of training
and that was you know, that was late

327
00:13:56,535 --> 00:13:57,837
nineties is when I was in.

328
00:13:57,837 --> 00:14:00,272
So, you know,
I'm sure they maybe learned a thing or.

329
00:14:00,272 --> 00:14:03,642
Two but so yeah but still that the nuclear
yeah it.

330
00:14:03,676 --> 00:14:07,713
Was it was it was great I knocked
all my science credits out, no problem.

331
00:14:07,713 --> 00:14:11,016
So when I went back to college,
it was already way ahead.

332
00:14:11,050 --> 00:14:13,285
And I think we're going
to have to make a Homer Simpson beer now.

333
00:14:13,285 --> 00:14:13,652
I know.

334
00:14:13,652 --> 00:14:14,587
I agree.

335
00:14:14,587 --> 00:14:17,823
There's some crossover here
that could get pretty interesting.

336
00:14:19,024 --> 00:14:20,226
Duff beer.

337
00:14:20,926 --> 00:14:22,928
And then you became a lawyer.

338
00:14:22,928 --> 00:14:23,495
Correct?

339
00:14:23,495 --> 00:14:24,463
And then you were well,

340
00:14:24,463 --> 00:14:27,499
I had real estate agent,
but it was real estate brokering, right?

341
00:14:27,666 --> 00:14:28,934
No, not even that.

342
00:14:28,934 --> 00:14:31,937
Just real estate development. So, yeah.

343
00:14:32,271 --> 00:14:33,572
You have your pilot's license.

344
00:14:33,572 --> 00:14:34,940
That's true.

345
00:14:34,940 --> 00:14:37,843
And of course, you're a co-founder
of a film company, right?

346
00:14:38,444 --> 00:14:39,945
Anything else I'm missing.

347
00:14:39,945 --> 00:14:42,681
And now a co-owner of a brewery? Yes,
owner.

348
00:14:42,715 --> 00:14:44,550
Founder of a brewery.
Which is the most exciting.

349
00:14:44,550 --> 00:14:46,485
Yeah.

350
00:14:46,485 --> 00:14:49,321
Do you ever stop
going to school and working?

351
00:14:49,321 --> 00:14:51,123
I need to take a break.

352
00:14:51,123 --> 00:14:53,192
Yeah, I don't sit still very well. And.

353
00:14:53,192 --> 00:14:55,361
And once I find something I'm interested
in, I.

354
00:14:55,661 --> 00:14:57,897
I try to. To dove in for sure.

355
00:14:59,098 --> 00:15:01,367
It's been an interesting career.

356
00:15:01,367 --> 00:15:05,571
Yeah, I've done a lot of things for sure,
and none of it has been by design

357
00:15:05,571 --> 00:15:06,138
or by plan.

358
00:15:06,138 --> 00:15:10,910
It's been like,
let's, let's go try this new thing.

359
00:15:10,910 --> 00:15:14,146
And so my wife and I, we,
we met while we were in law school.

360
00:15:14,146 --> 00:15:16,582
And so we've been
married 15 years this month.

361
00:15:17,816 --> 00:15:19,952
And who's shot? Yes.

362
00:15:19,952 --> 00:15:20,853
Hi, Joe.

363
00:15:21,153 --> 00:15:22,922
She's the brains behind the operation.

364
00:15:22,922 --> 00:15:25,257
We all know that. So she's she's amazing.

365
00:15:25,324 --> 00:15:27,359
When I got out of school,
I practiced law for a bit,

366
00:15:27,359 --> 00:15:30,296
but she went and worked for a real estate
development company.

367
00:15:30,429 --> 00:15:32,531
That was kind of the the start of that.

368
00:15:32,531 --> 00:15:34,733
And so we started doing that together and.

369
00:15:35,334 --> 00:15:38,003
So how did that all lead into
I want to open a brewery.

370
00:15:38,938 --> 00:15:39,972
In. The middle of a pandemic.

371
00:15:39,972 --> 00:15:41,507
Yeah, in the middle of a pandemic.

372
00:15:41,507 --> 00:15:45,377
Well, that timing was
definitely not planned long story short,

373
00:15:45,377 --> 00:15:49,214
we moved to out here to Malibu
six years ago,

374
00:15:49,648 --> 00:15:53,252
and we got here and are like,
where is our brewery do about you.

375
00:15:53,252 --> 00:15:55,854
Came from. Colorado. Oh, yes, exactly.

376
00:15:55,854 --> 00:15:56,755
Exactly. They were.

377
00:15:56,755 --> 00:16:00,292
And that was where I was really you know,
I was homebrewing and you couldn't

378
00:16:00,326 --> 00:16:03,062
throw a rock
and not find a great local brewery.

379
00:16:03,929 --> 00:16:05,731
Yeah. So we got here, we're like,
where's our brewery?

380
00:16:05,731 --> 00:16:08,334
And and it was kind
of one of those situations

381
00:16:08,334 --> 00:16:10,169
where it was like,
okay, I'm a dog with a bone

382
00:16:10,169 --> 00:16:11,103
and I'm not going to let this go.

383
00:16:11,103 --> 00:16:14,540
We're going to be we're going to finally
bring Malibu, a brewery,

384
00:16:14,540 --> 00:16:17,876
this project that we're talking about now,
it started six years ago,

385
00:16:18,177 --> 00:16:21,747
and it just took us a very long time
to find the space,

386
00:16:22,214 --> 00:16:24,683
come up with a plan
of what we were going to do, build

387
00:16:24,683 --> 00:16:26,952
the brewery,
build the taproom and restaurant out.

388
00:16:26,952 --> 00:16:29,755
And so it's been quite a long process.

389
00:16:29,922 --> 00:16:32,891
But you weren't planning this
like come 2020 had been in the works.

390
00:16:33,092 --> 00:16:34,693
IT No, it's definitely been in the works.

391
00:16:34,693 --> 00:16:38,263
And, and yeah,
the taproom took two years to get done

392
00:16:38,797 --> 00:16:40,733
and the brewery was a lot quicker.

393
00:16:40,733 --> 00:16:43,535
And then again
the timing was just terrible.

394
00:16:43,535 --> 00:16:46,972
We literally got the space right
as the pandemic began.

395
00:16:46,972 --> 00:16:50,309
For both locations,
the brewery was a lot quicker to build,

396
00:16:50,676 --> 00:16:53,078
so we were able to start producing beer
just over.

397
00:16:53,145 --> 00:16:56,081
We've been making beer
for over a year at this point

398
00:16:56,081 --> 00:16:57,483
and then the taproom,
we finally got it opened

399
00:16:57,483 --> 00:17:00,285
a couple of months ago and so it just was
the timing of everything

400
00:17:00,285 --> 00:17:01,387
was kind of thrown up in the air.

401
00:17:01,387 --> 00:17:04,590
So not our timing of choosing,
especially during the pandemic,

402
00:17:04,590 --> 00:17:08,460
but we're also glad that we're able to
to open now, kind of not, you know,

403
00:17:08,460 --> 00:17:10,863
just on the other side of this,
where we can give people

404
00:17:10,863 --> 00:17:12,631
the experience that we wanted them to have
and come in

405
00:17:12,631 --> 00:17:16,201
and enjoy the space and kind of change
a few things up with how we operate

406
00:17:16,568 --> 00:17:20,706
like every other brewery is trying to,
having to adjust now and and we just have

407
00:17:20,706 --> 00:17:25,611
the benefit of kind of kind of adjusting
now later later in the process.

408
00:17:25,611 --> 00:17:26,645
Well, you guys have been selling

409
00:17:26,645 --> 00:17:30,416
cans out of the production facility
for like a year now, right?

410
00:17:30,482 --> 00:17:32,684
Yeah.
We're making beer here for for a year.

411
00:17:32,885 --> 00:17:36,889
And then we decided to package
during the pandemic just because we needed

412
00:17:36,889 --> 00:17:37,823
to put the beer somewhere.

413
00:17:37,823 --> 00:17:39,725
And so trying to get started,
getting it out the door

414
00:17:39,725 --> 00:17:41,060
because the taproom,

415
00:17:41,060 --> 00:17:43,862
the idea was to have the taproom open
at the same time that we'd be,

416
00:17:44,063 --> 00:17:46,598
you know, making beer and that just
that would just wasn't reality.

417
00:17:46,598 --> 00:17:47,332
Yeah.

418
00:17:47,332 --> 00:17:51,403
Any previous brewery, restaurant,
anything related?

419
00:17:51,403 --> 00:17:52,604
Experience?

420
00:17:52,604 --> 00:17:53,672
None. None.

421
00:17:53,672 --> 00:17:59,044
So this is this is ground up learning
as we go, but really trying to assemble

422
00:17:59,044 --> 00:18:03,515
a team that has plenty of experience
and who can take those ideas

423
00:18:03,515 --> 00:18:08,687
and take the dream that we all have and,
you know, turn into reality.

424
00:18:09,354 --> 00:18:10,722
And had a chance come into the picture.

425
00:18:11,857 --> 00:18:14,193
Chaz was somebody I met

426
00:18:14,193 --> 00:18:19,231
at his previous brewery,
and we were on the hunt

427
00:18:19,231 --> 00:18:25,204
for our brewmaster, and I had had Chaz's
beers at festivals and, and,

428
00:18:25,204 --> 00:18:29,842
and then actually met Chaz before
this was even an available

429
00:18:29,842 --> 00:18:33,045
opportunity for him and was like,
Oh man, this makes good beer.

430
00:18:33,045 --> 00:18:33,612
Like, you know.

431
00:18:33,612 --> 00:18:37,349
And I remember drinking it being like,
oh, wow, that's, you know,

432
00:18:37,683 --> 00:18:41,520
I was impressed, you know, and, and,
and I got to chat with Chaz

433
00:18:41,520 --> 00:18:46,091
and I was like, he's got this very cool,
scientific and scholarly approach

434
00:18:46,091 --> 00:18:50,462
to the beer
making process that I really appreciated.

435
00:18:50,729 --> 00:18:51,930
But it seemed like
he was one of these guys.

436
00:18:51,930 --> 00:18:54,066
It's like kind of like
just on that pursuit

437
00:18:54,066 --> 00:18:57,903
of, of always improving and learning,
especially in this craft.

438
00:18:57,903 --> 00:19:00,839
And and so I just
it was something that I remember

439
00:19:01,173 --> 00:19:05,077
and then when the opportunity came up,
just talking to Chiles and being like,

440
00:19:05,177 --> 00:19:08,847
Would you be interested
in taking this leap and kind of moving

441
00:19:08,847 --> 00:19:13,519
forward with the brewing company and
and he said making some some good beers.

442
00:19:15,220 --> 00:19:17,756
And he I don't know what he thought,
but that was my impression.

443
00:19:17,789 --> 00:19:19,758
Well. Then the second.

444
00:19:19,758 --> 00:19:23,529
Before we do, let's talk
about the second beer in our lineup here.

445
00:19:23,795 --> 00:19:26,431
There, the second beer is our happy days,
honey blond.

446
00:19:26,431 --> 00:19:29,768
This is our ABV bronze medal winning beer

447
00:19:31,303 --> 00:19:33,739
based beer is a marion Blondell

448
00:19:33,739 --> 00:19:37,910
and we're adding purple sage honey
right to the whirlpool.

449
00:19:37,910 --> 00:19:39,678
Already at the end of the boil,
we're trying to preserve

450
00:19:39,678 --> 00:19:42,047
as much of the aromatics as possible.
Okay.

451
00:19:42,614 --> 00:19:44,950
From that, I get a little bit of the honey
on the nose.

452
00:19:45,384 --> 00:19:46,552
It will. Sweetness. On the.

453
00:19:46,552 --> 00:19:48,687
Little sweetness. Yeah,
but it's a dry beer.

454
00:19:48,687 --> 00:19:51,690
It's about 5%, so. Yeah, it smells sweet.

455
00:19:51,823 --> 00:19:52,891
Taste the honey on the palate.

456
00:19:52,891 --> 00:19:56,195
There's a little kind of breathiness
or graininess underlying that.

457
00:19:57,229 --> 00:19:58,564
That is just a clean

458
00:19:58,564 --> 00:20:00,632
blondell really kind of crushable.

459
00:20:01,366 --> 00:20:04,469
Once again, it's a blond in the same vein
as the canyon.

460
00:20:04,469 --> 00:20:06,939
It's a blond ale, but it has a little
something else going on.

461
00:20:07,339 --> 00:20:08,874
And I really, really enjoy.

462
00:20:08,874 --> 00:20:10,742
Now, this beer drinks. Yeah,
very easy to drink.

463
00:20:10,742 --> 00:20:12,945
And the honey is not by any means
overpowering.

464
00:20:13,278 --> 00:20:15,480
Real, real light
just adds a little something in there.

465
00:20:15,814 --> 00:20:18,150
Does the honey add any extra abv to it?

466
00:20:18,884 --> 00:20:21,153
It's calculated. I mean, it does. Yeah.

467
00:20:21,153 --> 00:20:23,789
We're we're withholding grain
to hit that 5%.

468
00:20:23,789 --> 00:20:25,891
This would be like a four
and a half percent beer without the honey.

469
00:20:26,358 --> 00:20:26,792
But it does.

470
00:20:26,792 --> 00:20:29,394
Yeah, it contributes a little bit,
but at nothing.

471
00:20:29,394 --> 00:20:31,763
Nothing, nothing. Crazy.
Yeah. No, it's very good. Very.

472
00:20:31,830 --> 00:20:33,899
Just like the last one,
like you said, easy to drink.

473
00:20:33,899 --> 00:20:35,701
You could drink it all day.

474
00:20:35,701 --> 00:20:38,503
Pears with lots of things,
I would imagine.

475
00:20:38,503 --> 00:20:41,206
Spicy foods
and yeah. All that kind of a lot.

476
00:20:41,206 --> 00:20:45,210
Of our a lot of our offerings
I think stemmed from us being a brewpub.

477
00:20:46,311 --> 00:20:49,081
You know, we want to make beer that goes
well, food, want people to come in

478
00:20:49,081 --> 00:20:52,184
and have a couple beers and be able to try
a different couple of different beers.

479
00:20:52,184 --> 00:20:55,220
You have this pair at their meals
where you have your come in

480
00:20:55,220 --> 00:20:57,256
and have a double IPA
which will have at the end,

481
00:20:57,256 --> 00:20:59,491
you know,
you have one of those and it's naptime.

482
00:20:59,491 --> 00:21:03,362
Right where you want the food
to drive alcohol sales

483
00:21:03,362 --> 00:21:06,765
and beer to drive food
so that they can work in unison together.

484
00:21:06,765 --> 00:21:08,867
That's a that's a good that the taproom.

485
00:21:08,867 --> 00:21:11,103
And we don't want to deal with inebriated.

486
00:21:11,103 --> 00:21:13,105
People right yeah.

487
00:21:13,105 --> 00:21:16,241
Kicking people out
and it's not that sort of establishment

488
00:21:16,642 --> 00:21:18,710
this conference room
may become that sort of establishment.

489
00:21:18,710 --> 00:21:20,445
We'll get we're getting there.
Working on it.

490
00:21:20,445 --> 00:21:21,813
Working our way there.

491
00:21:21,813 --> 00:21:22,080
All right.

492
00:21:22,080 --> 00:21:23,615
So I stocked chairs as well.

493
00:21:23,615 --> 00:21:25,651
So let's talk about your background.

494
00:21:25,651 --> 00:21:26,618
There was less about you.

495
00:21:26,618 --> 00:21:28,887
There's tons about Ryan on the Internet.
Oh, my gosh. Yeah.

496
00:21:29,154 --> 00:21:29,955
I got to Google my.

497
00:21:29,955 --> 00:21:32,524
Yeah, you
may or may. Not want to. Do that. Yeah.

498
00:21:34,092 --> 00:21:37,162
So you started at BJs in Oxnard
Local here,

499
00:21:37,663 --> 00:21:41,199
and you worked for sort of a local
celebrity, Dave, over from Lady Face.

500
00:21:41,199 --> 00:21:43,735
Yeah, that must have been quite
a learning experience.

501
00:21:43,735 --> 00:21:44,469
Yeah, it was awesome.

502
00:21:44,469 --> 00:21:46,938
I, I love Dave to this day.

503
00:21:47,506 --> 00:21:50,842
He, Dave is the,
you know, the guy who gave me my,

504
00:21:50,842 --> 00:21:53,312
got my foot in the door
for professional brewing.

505
00:21:53,312 --> 00:21:56,048
I've been homebrewing for beers.

506
00:21:56,481 --> 00:21:59,251
One day on old now I started homebrewing.

507
00:21:59,251 --> 00:22:02,854
I was like 18 and,
you know, dabbling in it really not.

508
00:22:03,755 --> 00:22:05,157
And it was all for personal consumption.

509
00:22:05,157 --> 00:22:07,793
Not I wasn't a competition homebrew
or anything like that.

510
00:22:08,126 --> 00:22:09,194
I just having fun with it.

511
00:22:09,194 --> 00:22:12,331
Had friends that I brewed with that,

512
00:22:12,331 --> 00:22:12,931
you know,

513
00:22:12,931 --> 00:22:15,801
we were talking about opening a brewery
that was always the dream was like, Oh,

514
00:22:15,834 --> 00:22:18,003
my buddy and I can open this brewery
together and have fun.

515
00:22:18,003 --> 00:22:21,106
And we were having planning meetings
to do that.

516
00:22:21,340 --> 00:22:23,942
And then I got a job at BJ's
and I'm like, Well, I got a job.

517
00:22:24,076 --> 00:22:24,609
Sorry.

518
00:22:24,609 --> 00:22:28,413
And what's really kind of crazy about
that is my buddy,

519
00:22:28,413 --> 00:22:31,550
who I homebrewed with
now owns a brewery outside DC.

520
00:22:31,616 --> 00:22:35,320
Oh, that if you have, if you're out
that way, check out Beltway Brewing.

521
00:22:35,320 --> 00:22:37,856
Okay. Yeah.

522
00:22:37,856 --> 00:22:39,925
Dave took a chance on me.

523
00:22:39,925 --> 00:22:43,261
I was, you know, this
totally uneducated home brewer.

524
00:22:43,261 --> 00:22:45,364
And Dave's like, all right.

525
00:22:45,397 --> 00:22:46,531
He's like, I'm going to hire you.

526
00:22:46,531 --> 00:22:48,266
You've got a professional background.

527
00:22:48,266 --> 00:22:50,102
I had worked for a real, real estate
developer,

528
00:22:50,102 --> 00:22:53,271
okay, for about five years
before that, right out of college.

529
00:22:53,839 --> 00:22:56,842
So Dave brought me on and he's like,
Yeah, it's gonna be a couple of months

530
00:22:56,842 --> 00:22:58,276
until you get on the brew deck.

531
00:22:58,276 --> 00:23:01,313
And the end of my first week,
I was brewing my first batch

532
00:23:01,313 --> 00:23:04,082
of BJ's one heavily,
heavily supervised, right?

533
00:23:04,316 --> 00:23:07,853
But it was really cool that,
you know, at a new, totally new career

534
00:23:07,853 --> 00:23:11,456
path to be turning valves
and making beer day one.

535
00:23:11,857 --> 00:23:14,493
And for those that aren't from the area,
Lady Face is kind of

536
00:23:14,493 --> 00:23:16,194
one of the first ones out here.

537
00:23:16,194 --> 00:23:18,096
Dave is sort of a mad scientist.

538
00:23:18,096 --> 00:23:21,299
I mean, he was doing stuff that people
hadn't heard of with beer before.

539
00:23:21,333 --> 00:23:22,667
Now it's like, oh, not a big deal.

540
00:23:22,667 --> 00:23:24,970
But if you go back to
when Lady Face was sort of

541
00:23:24,970 --> 00:23:28,740
the only party in town, like he was doing
some really crazy stuff over there.

542
00:23:28,740 --> 00:23:30,008
So yeah, it's really good stuff.

543
00:23:30,008 --> 00:23:31,943
One of the few places you find cask ale.

544
00:23:31,943 --> 00:23:33,779
He had a sour program. It was.

545
00:23:33,779 --> 00:23:34,746
Yeah, yeah, yeah.

546
00:23:34,746 --> 00:23:38,483
It's kind of the only place you get sour
anywhere nearby is Pre-Cast Auger.

547
00:23:38,483 --> 00:23:40,285
Yeah. And all that good stuff.

548
00:23:40,285 --> 00:23:40,485
All right.

549
00:23:40,485 --> 00:23:43,588
So from BJs,
you went to Santa Barbara Brew Co. Yep.

550
00:23:43,822 --> 00:23:45,957
And then Surf Beer and Ventura

551
00:23:47,225 --> 00:23:47,726
surf beer.

552
00:23:47,726 --> 00:23:49,861
That yeah, that's a good beer over there.

553
00:23:49,861 --> 00:23:51,763
For I, I'm not sure when this is airing.

554
00:23:51,763 --> 00:23:55,834
The 12th Bright Spark Brewing is opening
a gym in the old surf spot.

555
00:23:55,834 --> 00:24:00,205
Yeah, I was talking to Josh over at Bright
Spark a couple of weeks ago.

556
00:24:00,505 --> 00:24:02,073
Didn't realize that's
where they were opening.

557
00:24:02,073 --> 00:24:03,408
And then I looked, stocked them.

558
00:24:03,408 --> 00:24:05,577
I was like, Oh, it's the old surf.

559
00:24:05,577 --> 00:24:06,812
That's cool.

560
00:24:07,012 --> 00:24:07,913
And then Rincon.

561
00:24:07,913 --> 00:24:09,614
Yep. And then. Now here, of course.

562
00:24:09,614 --> 00:24:11,550
Yeah. Did I miss any.

563
00:24:11,850 --> 00:24:13,985
Two years of a stay at home
dad between Surf and Rincon?

564
00:24:13,985 --> 00:24:15,020
Okay. Yeah.

565
00:24:15,687 --> 00:24:17,889
Lots of experience gain. Yup.

566
00:24:17,889 --> 00:24:20,158
Any formal brew training?

567
00:24:20,158 --> 00:24:21,793
No. No.

568
00:24:21,793 --> 00:24:25,797
When I worked for the real estate
developer, I would go to lunch by myself

569
00:24:25,797 --> 00:24:29,201
and read books on making beer,
opening a brewery

570
00:24:29,201 --> 00:24:32,971
as just trying to gain as much information
as I possibly could.

571
00:24:32,971 --> 00:24:34,372
I hate saying I'm self-taught

572
00:24:34,372 --> 00:24:38,510
because there's a lot of good mentors
like Dave and other other brewers

573
00:24:38,510 --> 00:24:40,612
that I'd pick their brains
with and chat with.

574
00:24:40,612 --> 00:24:43,849
But yeah, no, no formal beer education.

575
00:24:43,949 --> 00:24:44,616
Okay.

576
00:24:44,616 --> 00:24:47,752
And what's your scientific approach
to beer that stuck?

577
00:24:47,853 --> 00:24:48,420
Well, yeah.

578
00:24:49,588 --> 00:24:50,822
I think I kind of

579
00:24:50,822 --> 00:24:54,459
view it as almost
like an accounting exercise.

580
00:24:54,659 --> 00:24:55,393
Okay.

581
00:24:55,393 --> 00:24:57,362
You know,
there's a lot of a lot of data points

582
00:24:57,362 --> 00:25:00,432
that we follow in the brewing process of,
you know,

583
00:25:00,632 --> 00:25:04,803
water temperatures, mineral content,
temperature times, all this stuff,

584
00:25:05,203 --> 00:25:08,507
and trying to try to hit your numbers
and then you taste the beer at the end.

585
00:25:09,040 --> 00:25:10,308
And what could be adjusted?

586
00:25:10,308 --> 00:25:14,145
Where was where is time from your brew day
left on the table trying to be efficient

587
00:25:14,145 --> 00:25:16,748
about it? Yeah,
there's always room for improvement.

588
00:25:16,748 --> 00:25:19,851
I know that
and I know that a lot of the big beer

589
00:25:19,851 --> 00:25:23,088
brands that we all love
are constantly evolving their beers.

590
00:25:24,022 --> 00:25:27,225
I'm sure Pliny
the Elder is a different recipe

591
00:25:27,225 --> 00:25:30,061
than the planet
we get today for iteration one.

592
00:25:30,428 --> 00:25:32,330
I'm sure there's little, little tweaks
along the way.

593
00:25:32,330 --> 00:25:34,299
Water profiles.

594
00:25:34,299 --> 00:25:36,601
Efficiency tweaks, efficiency tweaks.

595
00:25:36,601 --> 00:25:39,905
A lot more crap. Yeah, yeah, yeah.

596
00:25:39,971 --> 00:25:41,940
You can get a certain hop.
You got to do something. Yeah.

597
00:25:41,940 --> 00:25:43,575
Or if it's different from the year before.

598
00:25:43,575 --> 00:25:43,875
Yeah.

599
00:25:43,875 --> 00:25:46,411
You're just trying to evolve
and keep on top of the,

600
00:25:46,912 --> 00:25:48,346
keep on top of things and make it better.

601
00:25:48,346 --> 00:25:52,751
I think the, I think our customers also
their palates are evolving.

602
00:25:52,817 --> 00:25:53,485
Mm hmm.

603
00:25:53,718 --> 00:25:56,187
I really don't see

604
00:25:56,187 --> 00:26:01,359
too many of the of these like, big 100 Ibu
double IPA is anymore.

605
00:26:01,359 --> 00:26:04,062
I think every
all these double IPA is or IPA is

606
00:26:04,296 --> 00:26:06,231
the bitterness
has been restrained a little.

607
00:26:06,231 --> 00:26:09,134
Um, they were not stripping the enamel off
people's teeth anymore.

608
00:26:09,134 --> 00:26:11,002
No, it seems like for the most part.

609
00:26:11,002 --> 00:26:13,772
Now, I think there's always, you know, I,
like I said, it's

610
00:26:13,772 --> 00:26:17,642
a it's a numbers based, a data driven
kind of brewing process.

611
00:26:17,642 --> 00:26:18,243
Yeah.

612
00:26:18,243 --> 00:26:21,680
And it also seems like talk about IP,
use the kind of don't matter anymore

613
00:26:21,913 --> 00:26:24,482
now but used to mean
so that used to be like oh that's 100

614
00:26:24,482 --> 00:26:27,485
I'll use like that's gonna be bitter a f
and now like

615
00:26:27,485 --> 00:26:29,554
what people are doing is like,
oh might be yeah.

616
00:26:29,888 --> 00:26:31,122
I mean 100 is going to be pretty bitter,

617
00:26:31,122 --> 00:26:34,359
but you get to those like 56 like that
doesn't mean anything now,

618
00:26:34,893 --> 00:26:39,431
which I think is nice in a way,
because I used to look at a beer,

619
00:26:39,531 --> 00:26:40,565
look at the IP is like

620
00:26:40,565 --> 00:26:43,735
this means I'm going to like or not like
and now it's like, Oh, I got to try it.

621
00:26:43,735 --> 00:26:44,869
So it's kind of cool.

622
00:26:44,869 --> 00:26:48,807
I would imagine that you inherited
most of the recipes here when you started.

623
00:26:48,807 --> 00:26:50,442
Have you had a chance to develop
any of your own ones?

624
00:26:50,442 --> 00:26:50,976
Yeah, yeah.

625
00:26:50,976 --> 00:26:53,845
We've got our railroad rye or railway rye.

626
00:26:53,979 --> 00:26:56,881
Yeah. Railway rye was a
that was a new one.

627
00:26:56,881 --> 00:26:59,184
A museum, right. Yeah. We wanted,
we wanted a paleo.

628
00:26:59,184 --> 00:27:02,821
We kind of had a opening in the,
in our menu for it.

629
00:27:03,288 --> 00:27:07,659
We didn't really have that kind
of a middleweight hoppy beer.

630
00:27:08,226 --> 00:27:09,828
We wanted something a little old school.

631
00:27:09,828 --> 00:27:11,696
So we did a nice rye pale ale.

632
00:27:11,696 --> 00:27:15,767
That was a that was one that I did our
Oktoberfest kind of when I started here.

633
00:27:15,767 --> 00:27:18,003
It's like, wow, we need to start thinking
about Oktoberfest. Yeah.

634
00:27:18,303 --> 00:27:19,304
About that time. Yeah.

635
00:27:19,304 --> 00:27:23,675
One of the really fun things that I that
I enjoyed from day one of working here

636
00:27:23,975 --> 00:27:28,847
was Ryan Ownership's desire to use
the best name for gradients we can get.

637
00:27:28,847 --> 00:27:33,351
So we use a lot of ADM malt,
which is a small mall house up in Alameda.

638
00:27:33,685 --> 00:27:36,354
They do really old world
for malted barley.

639
00:27:36,755 --> 00:27:37,822
It's phenomenal.

640
00:27:37,822 --> 00:27:40,091
So we've been playing around
with a lot of different stuff like that

641
00:27:40,392 --> 00:27:42,694
and getting to know their malts like,
oh, this would be,

642
00:27:43,161 --> 00:27:45,163
you know, you have to brew a beer
to try it out with.

643
00:27:45,163 --> 00:27:45,997
So yeah.

644
00:27:46,064 --> 00:27:48,333
Kind of make something fun. Yeah,
I've heard really good things about ADM.

645
00:27:48,333 --> 00:27:53,204
I know the guys up at East Brother use ADM
exclusively and they like it a lot too.

646
00:27:53,805 --> 00:27:58,376
Is there a certain style or focus that you
have when it comes to making beer?

647
00:27:58,376 --> 00:27:59,811
Not really.

648
00:27:59,811 --> 00:28:00,512
I could give you some.

649
00:28:00,512 --> 00:28:02,614
Like I gave you
some like stats that I like.

650
00:28:02,614 --> 00:28:06,351
I love, like I think a five
and a half percent ABV beer.

651
00:28:06,351 --> 00:28:06,651
Yeah.

652
00:28:06,651 --> 00:28:10,055
Is like the sweet spot for for flavor.

653
00:28:10,588 --> 00:28:12,724
You can make a really hoppy five
and a half percent beer.

654
00:28:12,724 --> 00:28:14,726
You make a really multi
five and a half percent beer,

655
00:28:14,726 --> 00:28:17,896
you make a really lean, crisp
five and a half percent beer.

656
00:28:17,896 --> 00:28:20,432
You make a really like heavy 5% beer.

657
00:28:20,432 --> 00:28:22,801
Yeah, you work at it.
I like that. That's what I like.

658
00:28:22,801 --> 00:28:25,470
But then certain styles,
you want them stronger.

659
00:28:25,470 --> 00:28:26,571
We hear from there to.

660
00:28:26,571 --> 00:28:28,606
Be weird to have a five
and a half percent barley one, right.

661
00:28:28,740 --> 00:28:29,474
Yeah.

662
00:28:29,507 --> 00:28:30,341
Yeah, it's got.

663
00:28:30,341 --> 00:28:33,511
An SB. Yeah.

664
00:28:33,511 --> 00:28:34,345
It makes a lot of sense

665
00:28:34,345 --> 00:28:36,548
because you can really let the flavors

666
00:28:36,548 --> 00:28:39,217
of the beer with malt or hops or whatever
shine it five and a half percent.

667
00:28:39,417 --> 00:28:42,353
You're not introducing any real
like alcohol flavors at that point

668
00:28:42,487 --> 00:28:45,290
when you kind of get to like that
seven restart taste a little bit alcohol

669
00:28:45,290 --> 00:28:48,093
and it might play with the hops or play
with whatever you got going on in there.

670
00:28:49,060 --> 00:28:51,362
So I never even thought of that,
but I like that a lot.

671
00:28:51,529 --> 00:28:53,631
And then what's been different
about working?

672
00:28:53,631 --> 00:28:54,766
We've talked about ingredients for one,

673
00:28:54,766 --> 00:28:57,602
but while working here than say
any of your other previous.

674
00:28:57,902 --> 00:29:00,638
I think you touched on it earlier.

675
00:29:00,638 --> 00:29:02,240
It's a great vibe.

676
00:29:02,240 --> 00:29:05,977
Ryan's brought on people that are
that are good at what they do.

677
00:29:06,444 --> 00:29:11,216
It gives us a nice enough leash
to hang ourselves and we can you know,

678
00:29:11,216 --> 00:29:14,219
we're everybody everybody is dedicated
to what they're trying to do.

679
00:29:14,219 --> 00:29:17,589
You know, our carry who runs
our taproom is focused on that.

680
00:29:17,989 --> 00:29:19,657
He's not pushing me in any directions.

681
00:29:19,657 --> 00:29:22,193
I'm not pushing the taproom
in any directions.

682
00:29:22,193 --> 00:29:25,130
And I like our chef.
We work well together.

683
00:29:25,530 --> 00:29:29,834
And I think with with an environment
like that where everybody has their lanes

684
00:29:30,835 --> 00:29:32,904
that you instead of trying

685
00:29:32,904 --> 00:29:36,674
to pull from those other departments,
we all kind of help each other out.

686
00:29:36,674 --> 00:29:37,909
It's really everybody.

687
00:29:37,909 --> 00:29:41,079
Everybody's got each other's back here,
which is really, really pleasant.

688
00:29:41,179 --> 00:29:41,479
Yeah.

689
00:29:41,479 --> 00:29:43,481
And it sounds like there's
no as the brewer like

690
00:29:43,481 --> 00:29:45,784
you have to make some sort of weird
social media decision.

691
00:29:45,950 --> 00:29:48,186
Right, exactly. Because you shouldn't.

692
00:29:48,353 --> 00:29:51,489
But you've obviously done
some research on me online.

693
00:29:51,489 --> 00:29:53,725
You can see my online presence.

694
00:29:53,725 --> 00:29:56,027
Or lack thereof. Yeah, a.

695
00:29:56,027 --> 00:29:59,397
Couple breweries or a couple of articles,
but not a lot of socials.

696
00:29:59,464 --> 00:29:59,998
Yeah.

697
00:30:00,465 --> 00:30:04,169
All right, you guys want to move on
to the next in this or just let's.

698
00:30:04,169 --> 00:30:06,271
Keep drinking. Beer? Yeah, beers.

699
00:30:06,571 --> 00:30:07,906
That's what we're here for, right?

700
00:30:07,906 --> 00:30:10,975
So the next one we have is our Wild Grove,
hazy IPA.

701
00:30:11,543 --> 00:30:13,978
I think you had this at the
you had mentioned it on,

702
00:30:14,012 --> 00:30:16,247
on the podcast at the soft opening.

703
00:30:17,148 --> 00:30:18,750
Have taken a few cans of this. Yeah.

704
00:30:18,750 --> 00:30:20,885
So it's a it's a hazy IPA.

705
00:30:20,885 --> 00:30:25,356
This is in at baseline
the same a similar recipe that you had.

706
00:30:25,356 --> 00:30:29,260
We adjusted we're using a different yeast
than what you tried.

707
00:30:29,260 --> 00:30:31,663
So it produces
a little more haze to the beer.

708
00:30:31,796 --> 00:30:33,298
And then we adjusted the dry hopping.

709
00:30:33,298 --> 00:30:38,236
This is like two and a half times
the dry hop that you had had wear.

710
00:30:38,536 --> 00:30:41,706
So we just kind of upped it to get it
get it into that hazy category.

711
00:30:41,706 --> 00:30:43,474
Where I'm noticing
the most is on the nose.

712
00:30:43,474 --> 00:30:44,475
Yeah. Yeah.

713
00:30:44,475 --> 00:30:47,245
So we're we've got a lot of fun stuff
in here.

714
00:30:47,245 --> 00:30:50,582
We're running some Sapporo,
so you get that kind of coconut note

715
00:30:50,882 --> 00:30:53,351
on this Simcoe and Amarillo.

716
00:30:53,585 --> 00:30:55,720
Amarillo, Amarillo. Everyone.

717
00:30:56,054 --> 00:30:56,621
Everybody says.

718
00:30:56,621 --> 00:30:59,691
Yeah, says it. Can't get it.

719
00:30:59,691 --> 00:31:01,492
Is it most weka smoked we got.

720
00:31:01,492 --> 00:31:04,629
Yeah but yeah so you get that kind
of citrus and coconut play

721
00:31:04,829 --> 00:31:07,665
we did change the yeast on this
from the original batches

722
00:31:07,665 --> 00:31:10,034
where we're using a London three,
which is a fruitier yeast.

723
00:31:10,034 --> 00:31:11,336
So it's going to kick off
a little more fruit

724
00:31:11,336 --> 00:31:14,272
and it helps with the haze also.
Yeah, a little more in suspension.

725
00:31:14,305 --> 00:31:17,609
Yeah, a lot of a lot of wheat, malted

726
00:31:17,609 --> 00:31:21,179
wheat and oats and the grain bill
looking for that kind of soft mouthfeel.

727
00:31:21,346 --> 00:31:23,748
Personally, I don't like sweet beers,

728
00:31:23,748 --> 00:31:27,151
so I wanted to keep this one
in that kind of drier finishing.

729
00:31:27,151 --> 00:31:29,988
I think a lot of the hazes
have gotten into this kind

730
00:31:29,988 --> 00:31:32,357
of almost under attenuated flavor
where they're sweet.

731
00:31:32,357 --> 00:31:34,225
Your lips are a little sticky afterwards.

732
00:31:34,225 --> 00:31:35,827
Yeah, I like a dry beer.

733
00:31:35,827 --> 00:31:37,996
Also like to keep the carbonation
a little higher.

734
00:31:37,996 --> 00:31:39,230
I don't like flat beer.

735
00:31:39,230 --> 00:31:41,199
Yeah, it should be. Bubbly.

736
00:31:41,199 --> 00:31:43,201
Yeah. Have to leave the tongue
a little quicker. Yeah.

737
00:31:43,201 --> 00:31:44,269
Is it a little

738
00:31:45,436 --> 00:31:48,139
lighter
in the mouthfeel than it used to be?

739
00:31:48,139 --> 00:31:50,408
Um, I mean, I haven't had it
in, like, a month, so.

740
00:31:50,408 --> 00:31:52,543
Yeah, I think it's right around the same.

741
00:31:52,844 --> 00:31:56,948
It might be a little, a little bit
lighter, but probably not too much.

742
00:31:57,315 --> 00:32:00,018
I'll pretend I never said that. Okay.

743
00:32:00,018 --> 00:32:01,886
And what's the with the AB and the beer
right.

744
00:32:01,886 --> 00:32:03,021
Around. Six. All right.

745
00:32:03,021 --> 00:32:03,788
Yeah. Right, right.

746
00:32:03,788 --> 00:32:07,258
In that range of keeping it low
you can have a few and still drive home

747
00:32:08,159 --> 00:32:08,893
which I appreciate it.

748
00:32:08,893 --> 00:32:10,862
I hate going to brewers
where everything is like

749
00:32:10,862 --> 00:32:12,964
seven and above
and it's like, well, I've had one.

750
00:32:12,964 --> 00:32:15,166
Should I have a second one? Yeah.

751
00:32:15,166 --> 00:32:18,603
So I think with especially with hazy IPAs,
what we're trying to do

752
00:32:18,603 --> 00:32:20,605
is really let the hop shine on this.

753
00:32:20,605 --> 00:32:21,873
As they should. Yeah.

754
00:32:21,873 --> 00:32:25,710
If you, if you're adding too much
malt like malt and hops are always

755
00:32:25,710 --> 00:32:30,381
a balancing act and you get higher abv,
you need more malt,

756
00:32:31,115 --> 00:32:34,118
which then kind of masks your hops,
then you have to use more hops.

757
00:32:34,118 --> 00:32:36,621
Why not just make
a, you know, tone everything down.

758
00:32:36,721 --> 00:32:37,188
Yeah.

759
00:32:37,188 --> 00:32:39,590
And use a lot of hops
and make a really hoppy beer. Yeah.

760
00:32:39,791 --> 00:32:41,693
There's no need for the malt.
Why put it in there. Yeah.

761
00:32:41,693 --> 00:32:44,529
And I mean, not
from Ryan side of things, it's a few bucks

762
00:32:45,964 --> 00:32:47,899
so we can touch on it.

763
00:32:47,899 --> 00:32:51,202
Earlier, Ryan,
you opened the production facility first.

764
00:32:51,569 --> 00:32:53,571
That sort of
was a product of the pandemic.

765
00:32:53,571 --> 00:32:55,873
Probably wasn't the original plan, right?

766
00:32:55,873 --> 00:33:00,945
No, it was really just trying to get open
when we could, you know, it was kind of

767
00:33:00,945 --> 00:33:03,982
we had to find space and really

768
00:33:03,982 --> 00:33:07,051
just take our time to figure out
kind of what we're doing.

769
00:33:07,051 --> 00:33:09,654
And then we were really kind of
thrust into

770
00:33:10,221 --> 00:33:13,524
the we were at the mercy of,
you know, the supply chain.

771
00:33:13,524 --> 00:33:14,325
And I shared with you

772
00:33:14,325 --> 00:33:17,428
earlier that we were very lucky
that our tanks and brewhouse made it in

773
00:33:17,428 --> 00:33:20,431
before they got stuck offshore
in the Port of L.A..

774
00:33:20,498 --> 00:33:23,534
Yeah, it was very close, and they were,
you know, slightly delayed on our

775
00:33:23,868 --> 00:33:27,672
on our glycol fittings
and that kind of held us up a little bit.

776
00:33:27,672 --> 00:33:28,806
But the Taproom

777
00:33:28,806 --> 00:33:32,744
and restaurant was just a just a product
of of things taking time in Malibu.

778
00:33:32,744 --> 00:33:34,746
And so, yeah,
nothing's really gone to plan.

779
00:33:34,746 --> 00:33:38,616
So we've really had to be
we've had to be nimble and

780
00:33:39,217 --> 00:33:42,186
and very flexible,
but it's kind of all working out.

781
00:33:42,220 --> 00:33:45,456
So when when do you finish
your first batch of beer?

782
00:33:45,523 --> 00:33:47,258
It was August of 2021.

783
00:33:47,258 --> 00:33:47,759
Okay.

784
00:33:47,759 --> 00:33:50,395
Why the decision
to have separate facilities? Really?

785
00:33:50,395 --> 00:33:54,899
Because in Malibu, we would never be able
to get a brewery approved

786
00:33:54,899 --> 00:33:58,002
like we would never be able to brew
where we are located.

787
00:33:58,002 --> 00:34:02,940
We're on a septic system, so there's a lot
of complications with brewing on septic.

788
00:34:02,940 --> 00:34:04,742
And I didn't know how it would go.

789
00:34:04,742 --> 00:34:08,379
I didn't know if I just basically assumed
the Coastal Commission would never

790
00:34:08,546 --> 00:34:10,081
allow us to make it happen.

791
00:34:10,081 --> 00:34:11,182
And I'm and I'm

792
00:34:11,182 --> 00:34:14,252
I didn't want to roll the dice
and extend the amount of time

793
00:34:14,252 --> 00:34:17,055
it takes to get this project
off the ground already.

794
00:34:17,288 --> 00:34:20,324
And so we are we're brewing
in Westlake Village,

795
00:34:20,324 --> 00:34:24,529
which is so close to Malibu, it's
a, you know, 20 minute hop over the hill.

796
00:34:24,529 --> 00:34:28,800
And and so it's a lot easier for us
to just have our own production facility

797
00:34:28,800 --> 00:34:32,070
that's dedicated solely
to making beer and warehousing our beer

798
00:34:32,070 --> 00:34:35,473
and and then just take it over in kegs
or taproom and.

799
00:34:35,473 --> 00:34:36,707
The world's cools gold. Box.

800
00:34:36,707 --> 00:34:38,543
Yeah, it's cool. Yeah.

801
00:34:38,543 --> 00:34:39,877
It's like the size of a football field.

802
00:34:41,045 --> 00:34:41,446
Thanks.

803
00:34:41,446 --> 00:34:42,847
Yeah. No, it's good. It's good.

804
00:34:42,847 --> 00:34:45,016
We've got a great setup,
you know, we've got room to grow

805
00:34:45,016 --> 00:34:47,318
and it's a system
that's working well for us so far, so.

806
00:34:47,485 --> 00:34:48,453
And I imagine, Chazz,

807
00:34:48,453 --> 00:34:52,256
it's probably nice for you to have to deal
with all the other operations.

808
00:34:52,256 --> 00:34:56,027
You just brew beer and do that
pretty much.

809
00:34:56,027 --> 00:34:57,195
I miss having a kitchen.

810
00:34:57,195 --> 00:35:00,431
Like to get. Lunch. Yeah.

811
00:35:00,565 --> 00:35:01,099
But it's nice.

812
00:35:01,099 --> 00:35:02,900
It's also nice not having, like,

813
00:35:02,900 --> 00:35:05,570
the kitchen dishwashers, tracking
like greasy footprints through your.

814
00:35:05,570 --> 00:35:08,005
Right customers coming up. Like,
can I have a tour?

815
00:35:08,005 --> 00:35:10,174
Like,
I'm kind of in the middle of it. Yeah.

816
00:35:10,575 --> 00:35:12,677
Come back and have an hour.

817
00:35:12,677 --> 00:35:14,345
The spot in Malibu must.

818
00:35:14,345 --> 00:35:16,114
The vintage next to vintage? Yep.

819
00:35:16,114 --> 00:35:19,350
Was that part of the plan
that just opened up?

820
00:35:19,350 --> 00:35:19,717
What?

821
00:35:19,717 --> 00:35:20,785
Why that spot?

822
00:35:20,785 --> 00:35:22,887
It's a nice spire,
like right across from the beach.

823
00:35:22,887 --> 00:35:23,588
And, yeah.

824
00:35:23,588 --> 00:35:27,825
That was the side of town
that we want to be on.

825
00:35:27,825 --> 00:35:30,094
We live 5 minutes away from the taproom

826
00:35:30,528 --> 00:35:34,265
and that part of Malibu is kind of
where all the families are, are.

827
00:35:34,866 --> 00:35:39,203
And so that was important
for us to be in kind of

828
00:35:40,271 --> 00:35:41,806
the west part of Malibu.

829
00:35:41,806 --> 00:35:44,876
We want to build that for the community.

830
00:35:44,876 --> 00:35:47,044
It's you know,
there's always tourists in Malibu,

831
00:35:47,044 --> 00:35:51,883
but this is really something
that we wanted to bring for our community

832
00:35:51,883 --> 00:35:54,552
to have a spot that we kind of lost
during the Woolsey fire

833
00:35:55,319 --> 00:35:57,488
as a place for the community
to get together.

834
00:35:57,889 --> 00:35:59,957
A lot of people
are finally rebuilding their homes

835
00:36:00,358 --> 00:36:04,162
and getting back to Malibu,
and it just felt like

836
00:36:04,495 --> 00:36:07,832
it was time
to have a good casual spot that

837
00:36:07,899 --> 00:36:11,469
that people can go enjoy some good beer
and some food and and get together.

838
00:36:11,469 --> 00:36:13,271
And there's not a lot of options
in Malibu.

839
00:36:13,271 --> 00:36:17,975
There's not just there's not
a lot of space to to to open a new spot.

840
00:36:17,975 --> 00:36:21,279
And so we got lucky to find a place
that was a restaurant prior.

841
00:36:21,279 --> 00:36:25,716
And we we gutted it and renovated it
and turned it into the Top

842
00:36:25,716 --> 00:36:27,018
Ramen restaurant you see today.

843
00:36:27,018 --> 00:36:29,220
It was the inspiration behind it.

844
00:36:29,220 --> 00:36:31,756
Who really I wanted it

845
00:36:31,756 --> 00:36:34,792
to feel like, well, not me, my wife.

846
00:36:34,792 --> 00:36:37,895
And I wanted it to feel like
it was almost like our living room,

847
00:36:37,895 --> 00:36:40,831
like you're coming in and having a beer
and it's comfortable and casual.

848
00:36:40,831 --> 00:36:42,900
In a nice living room. Well, yeah, well,
thanks, Sam.

849
00:36:42,934 --> 00:36:44,335
I just want to share with everybody.

850
00:36:45,870 --> 00:36:47,371
And we
wanted the furniture to be comfortable.

851
00:36:47,371 --> 00:36:49,740
We want it to be a spot where
if you're going to sit and enjoy

852
00:36:49,740 --> 00:36:51,275
and have a couple of beers
and not feel like you're

853
00:36:51,275 --> 00:36:53,511
on top of the table next to you,
that's it.

854
00:36:53,511 --> 00:36:56,581
It's really kind of it was really
we don't like sort

855
00:36:56,581 --> 00:36:59,584
of not being in this industry,
the restaurant industry for sure.

856
00:36:59,584 --> 00:37:01,652
And, you know, new to beer making.

857
00:37:01,652 --> 00:37:05,923
And so really trying to have this idea
and then really execute it

858
00:37:05,923 --> 00:37:07,491
and see if it see if it's going to work

859
00:37:07,491 --> 00:37:10,294
purely making a space
that's that's comfortable and enjoyable.

860
00:37:10,294 --> 00:37:11,762
That's been the inspiration.

861
00:37:11,762 --> 00:37:12,363
Yeah.

862
00:37:12,363 --> 00:37:15,199
Was a plan from the start
to bring in like really good food

863
00:37:15,199 --> 00:37:16,801
or is that just going to happen?

864
00:37:16,801 --> 00:37:20,438
It was not the original idea was like,
I just want a little taproom

865
00:37:20,438 --> 00:37:23,574
owner who makes beer
and that's kind of going to be it.

866
00:37:23,574 --> 00:37:27,211
And then as we got into what it takes in

867
00:37:27,612 --> 00:37:31,115
Malibu
to to bring a concept like a brewery

868
00:37:31,449 --> 00:37:37,688
in, it's a lot easier and more palatable
for the city to understand.

869
00:37:37,688 --> 00:37:38,789
They know what to do with the restaurant.

870
00:37:38,789 --> 00:37:39,857
They don't know what to do
with the brewery.

871
00:37:39,857 --> 00:37:45,129
So, so but I think it's actually been
a very lucky twist of fate

872
00:37:45,129 --> 00:37:51,068
because it's allowed us to really showcase
beer and food together.

873
00:37:51,102 --> 00:37:54,171
And I'm really glad we kind of kind of
were forced in that direction.

874
00:37:54,171 --> 00:37:55,139
Not forced in that direction.

875
00:37:55,139 --> 00:37:58,442
But I'm glad that's the the direction
that we've gone in, because I think

876
00:37:58,442 --> 00:38:02,146
it's working perfectly for
for the way we want to operate

877
00:38:02,146 --> 00:38:05,316
and the experience we want our guests
to have with our beer and our food.

878
00:38:05,349 --> 00:38:07,618
And we're lucky to find an amazing chef
that knows

879
00:38:07,618 --> 00:38:09,654
how to pair beer and food together
very well.

880
00:38:09,720 --> 00:38:10,921
Where did you steal that guy from?

881
00:38:10,921 --> 00:38:12,823
Oh, my gosh. Well.

882
00:38:12,823 --> 00:38:13,524
Can we give.

883
00:38:13,524 --> 00:38:15,059
What's your chef's name, chef? Stephen.

884
00:38:15,059 --> 00:38:16,160
Stephen Stroh.

885
00:38:16,160 --> 00:38:16,427
Okay.

886
00:38:16,427 --> 00:38:18,529
He's got flavor dialed in.

887
00:38:18,529 --> 00:38:21,032
He has got a great palate.

888
00:38:21,032 --> 00:38:23,067
He knows how to.

889
00:38:23,067 --> 00:38:25,069
He's very creative, he's very resourceful.

890
00:38:25,936 --> 00:38:30,641
And he is also a beer fan,
which is, you know, very important.

891
00:38:30,641 --> 00:38:36,013
And so it's very important
that he for him to have a variety of beers

892
00:38:36,013 --> 00:38:40,184
to incorporate
into our everything from the beer

893
00:38:40,184 --> 00:38:44,221
very short ribs to our ice
cream is actually made with our beer.

894
00:38:44,221 --> 00:38:45,256
Oh, I had that. Yeah.

895
00:38:45,256 --> 00:38:48,526
So, so in our sources

896
00:38:48,526 --> 00:38:52,330
and everything it goes into a lot of stuff
that people may not know, so.

897
00:38:52,563 --> 00:38:54,332
Yeah. Well, great job stealing him.

898
00:38:55,399 --> 00:38:55,766
Cheers.

899
00:38:55,766 --> 00:38:57,968
What's your favorite beer to make here?

900
00:38:58,302 --> 00:38:59,570
To make?

901
00:38:59,570 --> 00:39:00,538
That's a good one.

902
00:39:00,538 --> 00:39:02,406
I'd say the lager fermentations.

903
00:39:02,406 --> 00:39:07,111
Like the Kenyan or Pacific Pacific
Gold, American Lager.

904
00:39:07,678 --> 00:39:09,780
Lager, Big Rock lager.

905
00:39:09,780 --> 00:39:12,550
It just I really enjoy lager brewing.

906
00:39:12,917 --> 00:39:15,986
It's well, it's slow, it's dirty.

907
00:39:17,321 --> 00:39:19,090
You know, the brew day,
the actual hot side,

908
00:39:19,090 --> 00:39:22,793
the cooking of everything,
for the most part is is the same for.

909
00:39:22,793 --> 00:39:25,096
Beer to be some
some take a little more hops.

910
00:39:25,096 --> 00:39:26,330
But yeah.

911
00:39:26,330 --> 00:39:30,434
But the fermentation of lagers
just really, really isn't fun for me.

912
00:39:30,434 --> 00:39:35,072
You know, we taste the beer every day
through the process and the tasting,

913
00:39:35,072 --> 00:39:38,109
the lagers, like right
after primary fermentation in the lager.

914
00:39:38,109 --> 00:39:40,778
Just taste it. It's gross, it's soul free.

915
00:39:41,712 --> 00:39:43,481
It's really like the first lot.

916
00:39:43,481 --> 00:39:44,949
I remember the first lager I brewed,

917
00:39:44,949 --> 00:39:47,651
and I'm like,
I'm gonna have to dump this batch.

918
00:39:47,651 --> 00:39:48,452
This is horrible.

919
00:39:48,452 --> 00:39:51,088
I'm like, Well, I'm going to trust
the process and just let it lager out.

920
00:39:51,088 --> 00:39:55,192
And yeah, and it just gets better and
better and just tasting the beer improve

921
00:39:55,793 --> 00:39:56,727
while it ages out.

922
00:39:56,727 --> 00:39:58,562
Yeah. Is really a lot of fun.

923
00:39:58,562 --> 00:40:01,866
What's your most annoying beer that
you have to make from, like, a process?

924
00:40:02,133 --> 00:40:02,433
Oh, yeah.

925
00:40:02,433 --> 00:40:03,000
Listen to this.

926
00:40:03,000 --> 00:40:05,703
Oh, oh, seltzer. Yeah.
Do you guys have a seltzer?

927
00:40:05,703 --> 00:40:06,871
We do. We have a. Seltzer.

928
00:40:06,871 --> 00:40:08,973
Realize that. Yeah, we it's.

929
00:40:08,973 --> 00:40:09,740
Yeah yeah.

930
00:40:09,740 --> 00:40:10,674
We would seltzer on.

931
00:40:10,674 --> 00:40:13,244
It's good
because we have a market that Yeah.

932
00:40:13,411 --> 00:40:15,513
That doesn't always love beer. Yeah.

933
00:40:15,646 --> 00:40:16,914
And it's, we can make it here.

934
00:40:16,914 --> 00:40:18,816
Well and it's like printing money. Yeah.

935
00:40:18,816 --> 00:40:21,619
Well that's true too. Yeah.
The ingredients aren't too expensive.

936
00:40:21,619 --> 00:40:22,920
Yeah we do try to.

937
00:40:22,920 --> 00:40:25,022
Yeah they're, they are hard to make. Yeah.

938
00:40:25,022 --> 00:40:28,292
It was challenging getting that good.

939
00:40:28,292 --> 00:40:29,126
Yes. Yeah.

940
00:40:29,126 --> 00:40:32,730
I mean anybody can ferment
some sugar water but the, the good ones.

941
00:40:33,164 --> 00:40:34,265
There's nothing to hide behind.

942
00:40:34,265 --> 00:40:37,268
Yeah, it's
water and and fermentation product.

943
00:40:37,802 --> 00:40:39,370
Yeah, tough.

944
00:40:39,370 --> 00:40:42,239
I don't consider myself an end user
making something

945
00:40:42,239 --> 00:40:45,242
that I won't sit down and and enjoy is.

946
00:40:45,276 --> 00:40:46,143
Yeah, that's.

947
00:40:46,143 --> 00:40:46,377
True.

948
00:40:46,377 --> 00:40:49,213
It'd be weird to have like, a vegan chef
tell her to make some hamburgers, like.

949
00:40:49,213 --> 00:40:50,147
Yeah, yeah, I don't.

950
00:40:50,147 --> 00:40:52,116
I don't know how they should taste,
you know.

951
00:40:52,116 --> 00:40:53,551
But we make our own flavoring.

952
00:40:53,551 --> 00:40:55,586
That's the other great part
about having a chef.

953
00:40:56,153 --> 00:40:58,923
You know, it's instant
headache for me when I have one.

954
00:40:59,290 --> 00:41:01,992
And so we really wanted to, you know,

955
00:41:01,992 --> 00:41:05,095
use again, get back to the like use better
ingredients.

956
00:41:05,095 --> 00:41:08,432
You know, it costs a little more,
but it just to have a better

957
00:41:09,033 --> 00:41:10,034
drinking experience.

958
00:41:10,034 --> 00:41:13,170
For those of us who like Seltzers,
there's a large

959
00:41:13,370 --> 00:41:14,972
there is a LA market out
there, apparently.

960
00:41:14,972 --> 00:41:16,707
And so we wanted it at least,

961
00:41:16,707 --> 00:41:19,977
you know, do it our way
and make it make it a good one.

962
00:41:20,044 --> 00:41:23,280
And so I think we
we managed to do that and.

963
00:41:24,148 --> 00:41:26,083
Yeah, that makes sense. Yeah.

964
00:41:26,083 --> 00:41:30,321
Well, how are you currently crushing on
right now?

965
00:41:30,321 --> 00:41:31,388
I'm really excited.

966
00:41:31,388 --> 00:41:34,525
We've got a collab
we're actually doing with Casa Agria.

967
00:41:34,558 --> 00:41:38,229
Ooh, we're going to use a bunch of Nelson,
which isn't really a new hop.

968
00:41:38,429 --> 00:41:40,164
It's fun. It's a hop I've used before.

969
00:41:40,164 --> 00:41:41,732
I'm really excited to get back to that.

970
00:41:42,666 --> 00:41:45,569
This double IPA, we're about to try
you some Eldorado in there,

971
00:41:45,569 --> 00:41:46,804
which is a fun one.

972
00:41:46,804 --> 00:41:49,740
And I've got some Idaho
seven plane in that, you.

973
00:41:49,740 --> 00:41:51,542
Yeah just kind of everything new.

974
00:41:51,542 --> 00:41:56,680
I like I like the I like the direction
hops are going now where they're it's

975
00:41:56,680 --> 00:42:01,552
not just like pine and dank,
you know, it's they're fruity

976
00:42:01,552 --> 00:42:04,388
and they're expressing these kind of stone
fruit flavors, which is.

977
00:42:04,822 --> 00:42:07,825
What seems like they're breeding them more
for flavor now than for bitterness, too.

978
00:42:07,825 --> 00:42:08,292
Yeah.

979
00:42:08,626 --> 00:42:10,761
All the new ones come out
like New Zealand and stuff.

980
00:42:10,761 --> 00:42:11,362
Mm hmm.

981
00:42:11,695 --> 00:42:15,199
My next question you already have answer
was give me any fun collabs coming up.

982
00:42:15,199 --> 00:42:18,602
But. Casa. Yeah, casa. Yeah, yeah, yeah.

983
00:42:18,636 --> 00:42:19,103
We're going to

984
00:42:19,103 --> 00:42:22,806
we're going to be brewing a West
Coast pilsner with them on the 17th.

985
00:42:23,040 --> 00:42:26,544
That should be out,
I'm guessing, around the new year.

986
00:42:26,644 --> 00:42:28,546
Okay. A little bit. After. Awesome.

987
00:42:28,546 --> 00:42:29,213
Except for that.

988
00:42:29,213 --> 00:42:31,782
We'll speaking of all the hops, let's talk
about this double you just brought up.

989
00:42:31,782 --> 00:42:33,851
Yeah. So work in progress.

990
00:42:34,351 --> 00:42:39,123
This is a little flat, straightforward
double IPA, little caramel malt.

991
00:42:39,123 --> 00:42:40,591
It's kind of an old school, double IPA.

992
00:42:40,591 --> 00:42:42,393
It still has malt flavor to it.

993
00:42:42,393 --> 00:42:45,296
It's not totally
lean, a little caramel malt

994
00:42:46,230 --> 00:42:48,432
to throw some in Munich

995
00:42:48,832 --> 00:42:54,004
and then yeah hop wise got a lot here
got some Zaca Eldorado, Idaho seven.

996
00:42:54,805 --> 00:42:56,840
The Idaho seven reason crow hops
which are fun.

997
00:42:56,840 --> 00:43:00,511
Oh yeah, not a lot of plant material
and they're really potent aroma wise.

998
00:43:02,012 --> 00:43:02,246
Yeah.

999
00:43:02,246 --> 00:43:03,480
This beer just got transferred
in the bright

1000
00:43:03,480 --> 00:43:07,685
tank on Friday,
so not fully carved up yet.

1001
00:43:07,685 --> 00:43:08,085
It'll be there.

1002
00:43:08,085 --> 00:43:10,187
And I think we're releasing this
on the 11th.

1003
00:43:10,621 --> 00:43:12,756
Somewhere in there.
Somewhere around, then somewhere.

1004
00:43:12,756 --> 00:43:14,792
Yeah, yeah.
There's been in the break for two days.

1005
00:43:15,059 --> 00:43:16,827
There is a hint of carbonation. It's not.

1006
00:43:16,827 --> 00:43:18,662
Oh yeah. It's not completely.

1007
00:43:18,662 --> 00:43:20,698
It's very calmly in color.

1008
00:43:20,731 --> 00:43:22,967
Mm hmm. Sits on the tongue
a little longer, I'm sure, because.

1009
00:43:22,967 --> 00:43:25,002
No, no real carbonation going on. Yep.

1010
00:43:25,402 --> 00:43:26,971
Yeah, a little more weight to it. Yeah.

1011
00:43:26,971 --> 00:43:30,507
I mean, this beer's clocking in at, like,
nine and a half percent.

1012
00:43:31,175 --> 00:43:32,977
Not a it's. No, it's no slouch.

1013
00:43:32,977 --> 00:43:34,378
It doesn't drink like that. No.

1014
00:43:34,378 --> 00:43:38,082
No good job on high that alcohol a lot
coconut get a lot of coconut out of it.

1015
00:43:38,082 --> 00:43:39,650
Is that the Idaho seven.

1016
00:43:39,650 --> 00:43:40,751
I think so.

1017
00:43:40,751 --> 00:43:42,920
I haven't used Idaho seven before. Okay.

1018
00:43:42,920 --> 00:43:46,523
When I walked in here and was hired,
we had a ton of hops

1019
00:43:46,790 --> 00:43:48,225
that we were on contract for.

1020
00:43:48,225 --> 00:43:52,563
I think contracts were written
before we really knew

1021
00:43:52,563 --> 00:43:55,699
what we were going to be settling,
which is awesome.

1022
00:43:55,699 --> 00:43:58,202
So I'm like, Oh,
we've got all these great aroma varieties,

1023
00:43:58,202 --> 00:43:59,903
so just kind of playing around the stuff.

1024
00:43:59,903 --> 00:44:00,938
I'd never used it before.

1025
00:44:00,938 --> 00:44:04,241
And now they throw in a double IPA, right?

1026
00:44:04,274 --> 00:44:06,844
I might as well
the kitchen sink with the hops.

1027
00:44:07,711 --> 00:44:08,112
Very nice.

1028
00:44:08,112 --> 00:44:10,914
I can't wait till it's carbonated
and drinking as it should.

1029
00:44:10,914 --> 00:44:11,982
It's. It's good start.

1030
00:44:11,982 --> 00:44:13,484
Little sweet little coconut.

1031
00:44:13,484 --> 00:44:16,553
And I'm sure the sweetness will lift
a little bit as the carbonation builds up.

1032
00:44:16,553 --> 00:44:19,423
But, man, is that Abby hidden? Very well.

1033
00:44:20,190 --> 00:44:21,992
That is tasty.

1034
00:44:22,026 --> 00:44:24,094
You guys are in some pretty good company
locally

1035
00:44:24,094 --> 00:44:27,097
as far as breweries around here,
especially with the production facilities.

1036
00:44:27,631 --> 00:44:30,401
What sets you guys apart from
everybody else that's making good beer?

1037
00:44:31,168 --> 00:44:33,270
Oh, man, I don't know. I think

1038
00:44:34,271 --> 00:44:37,141
I look around at all these breweries
and they're making such good beer

1039
00:44:37,141 --> 00:44:41,111
that it feels like the standard is
is is there and that we are just

1040
00:44:41,111 --> 00:44:42,513
trying to keep up with that.

1041
00:44:42,513 --> 00:44:46,517
You know, it's awesome to be able to go,
you know, anywhere in any direction

1042
00:44:46,517 --> 00:44:50,487
from here and have really good
examples of styles that we love.

1043
00:44:50,621 --> 00:44:52,089
You know,
I think one thing that we're doing

1044
00:44:52,089 --> 00:44:55,092
is we're just brewing beer
that we like to brew

1045
00:44:55,125 --> 00:44:57,528
and there's no roadmap or agenda.

1046
00:44:58,262 --> 00:45:00,864
It's literally us being like,
What do we want to do next?

1047
00:45:00,864 --> 00:45:01,198
You know?

1048
00:45:01,198 --> 00:45:05,035
And it's kind of been, you know, we're in,
but we're so new, you know, that

1049
00:45:05,102 --> 00:45:08,605
that we're figuring out
what people are responding to.

1050
00:45:08,605 --> 00:45:11,642
And I love lagers
and I know Charles loves lagers.

1051
00:45:11,642 --> 00:45:13,410
And so, like,
that's always going to be around.

1052
00:45:13,410 --> 00:45:17,414
But we, you know,
we also do stouts and and and porters and

1053
00:45:17,414 --> 00:45:21,685
and barley wine and, you know,
now double IPA and that.

1054
00:45:21,685 --> 00:45:24,088
BERLINER Yeah. So give me start on that.

1055
00:45:24,088 --> 00:45:27,691
And a Berliner of ice and stuff
so so it's it's kind of like

1056
00:45:27,891 --> 00:45:31,095
I don't know if that sets us apart
from other breweries, but we're just we're

1057
00:45:31,095 --> 00:45:34,198
just brewing what we want and hoping it
resonates with, with other people.

1058
00:45:34,198 --> 00:45:38,102
And, but, yeah, but I, we're really good
company out here, like you said.

1059
00:45:38,102 --> 00:45:38,802
And so, yeah, it's

1060
00:45:38,802 --> 00:45:41,972
constantly just, we just hope to hold up
our end of the bargain and continue

1061
00:45:41,972 --> 00:45:45,442
to make this area known for,
you know, for good breweries.

1062
00:45:45,442 --> 00:45:46,176
Yeah. Yeah.

1063
00:45:46,176 --> 00:45:49,446
What Ryan Sort of brewing
background do you have

1064
00:45:50,514 --> 00:45:50,814
home?

1065
00:45:50,814 --> 00:45:54,118
Brewer
I just got interested in making beer.

1066
00:45:54,251 --> 00:45:57,721
My first exposure to home
brewing was in high school when my friends

1067
00:45:58,088 --> 00:46:00,390
were like, We can't buy beer,
let's make beer, you know?

1068
00:46:00,390 --> 00:46:03,160
And so I remember the five gallon.

1069
00:46:03,727 --> 00:46:04,561
Right? Yeah.

1070
00:46:04,561 --> 00:46:08,866
So we had friends with very cool parents
that kind of looked the other way

1071
00:46:08,866 --> 00:46:11,435
while we were making beer
in the living room

1072
00:46:12,102 --> 00:46:15,305
with the white five gallon bucket
and the coil,

1073
00:46:15,305 --> 00:46:17,641
the copper coil
that we would make to chill.

1074
00:46:17,641 --> 00:46:20,010
And that was my first time

1075
00:46:20,644 --> 00:46:23,046
home brewing
and kind of quick exposure to it.

1076
00:46:23,046 --> 00:46:28,585
And then when I got out of school and
was like, All right, I love craft beer.

1077
00:46:28,585 --> 00:46:30,988
Now I'm going to figure out, you know,
you can make this at home.

1078
00:46:31,155 --> 00:46:32,890
You can get the stuff in and do it.

1079
00:46:32,890 --> 00:46:36,160
And I was just
it was just piqued my interest to to go

1080
00:46:36,160 --> 00:46:40,230
and and experiment
and figure out how well I can make a beer.

1081
00:46:40,230 --> 00:46:43,433
And so then got into understanding,
you know, how hard

1082
00:46:43,433 --> 00:46:46,603
it is to make good beer
and had a really good appreciation for it.

1083
00:46:47,304 --> 00:46:50,607
It was a hobby for me and,
and would start bringing home

1084
00:46:50,641 --> 00:46:53,343
pieces of equipment
and shopping online for it

1085
00:46:53,343 --> 00:46:57,581
and then slowly building up my kit
and then I would make Krampus

1086
00:46:57,581 --> 00:47:00,584
courses is what I called it,
and would give it away for the holidays

1087
00:47:00,584 --> 00:47:04,288
and, and put it in a bottle and,
and people seem to kind of like it.

1088
00:47:04,288 --> 00:47:06,223
And so it's kind of one of those things
that just was like, Oh,

1089
00:47:06,223 --> 00:47:07,724
this is fun and people enjoy it.

1090
00:47:07,724 --> 00:47:10,093
And, and then I always wanted to be

1091
00:47:11,161 --> 00:47:13,697
participating some way with a brewery.

1092
00:47:13,697 --> 00:47:16,834
And then like I said, we moved
and was like, Where's our beer?

1093
00:47:16,834 --> 00:47:18,869
And it was kind of just
that moment of like, here we go.

1094
00:47:19,069 --> 00:47:21,371
It's always equal parts,
fun and surprising

1095
00:47:21,371 --> 00:47:22,906
when people like the beer you make out.

1096
00:47:22,906 --> 00:47:24,541
Yeah, for sure. It's definitely you.

1097
00:47:24,541 --> 00:47:26,476
Do you like this? Yeah.

1098
00:47:26,476 --> 00:47:27,377
Are you being organized?

1099
00:47:27,377 --> 00:47:29,746
Yeah, yeah.

1100
00:47:29,746 --> 00:47:31,481
It's fine. But, you know.

1101
00:47:31,481 --> 00:47:33,050
Yeah, no, it's very cool.

1102
00:47:33,050 --> 00:47:36,353
Have you had any yet that have not sold
well they're like,

1103
00:47:36,353 --> 00:47:39,990
well I was going to wipe that off the
it kind of early so I'd be surprised.

1104
00:47:39,990 --> 00:47:42,059
No, actually,
you know, that's the one thing.

1105
00:47:42,059 --> 00:47:45,162
And if you ask me the other question of
like what's selling the best,

1106
00:47:45,162 --> 00:47:46,463
I couldn't tell you.

1107
00:47:46,463 --> 00:47:50,934
It's all across the board, kind of very
interestingly, pretty balanced.

1108
00:47:50,934 --> 00:47:53,770
Ah, you know, you've got your crowd
pleasers like our honeymoon.

1109
00:47:53,804 --> 00:47:57,040
L You know, that one is, is our,
our number one selling.

1110
00:47:57,040 --> 00:47:57,908
Everybody. Can drink.

1111
00:47:57,908 --> 00:47:59,109
Everybody can drink it.

1112
00:47:59,109 --> 00:48:01,011
It's very approachable.

1113
00:48:01,011 --> 00:48:02,546
But one that's in Dodger Stadium and.

1114
00:48:02,546 --> 00:48:03,547
No Pacific Gold.

1115
00:48:03,547 --> 00:48:05,582
Our American Lager is at Dodger Stadium.

1116
00:48:05,682 --> 00:48:07,851
Yes. Well, I mean. Well, these are bad.

1117
00:48:07,851 --> 00:48:12,356
Seasons over, but I mean, I don't know,
maybe there's some cans lying around.

1118
00:48:13,557 --> 00:48:13,991
Oh, we.

1119
00:48:13,991 --> 00:48:14,791
Had one of our

1120
00:48:14,791 --> 00:48:17,761
listeners call and say he was at Dodger
Stadium and saw Malibu Brewing.

1121
00:48:17,794 --> 00:48:22,099
Yeah, we were super
stoked to have that opportunity there.

1122
00:48:22,099 --> 00:48:24,001
So yeah, that's again.

1123
00:48:24,001 --> 00:48:27,271
Yeah, there's, there's the styles
that we're going to continue to do.

1124
00:48:27,271 --> 00:48:29,706
We're just we're just we're going
have to see like again,

1125
00:48:29,706 --> 00:48:31,742
the loggers are going to do well
because we're, you know,

1126
00:48:31,742 --> 00:48:34,244
we're a beach location
and people like a light beer.

1127
00:48:34,244 --> 00:48:38,949
And but we also really are into
we've got a barrel barrel aged winter

1128
00:48:38,949 --> 00:48:40,684
ale that we're going to turn out here

1129
00:48:40,684 --> 00:48:45,255
in December that has been aged on bourbon
barrels for the past year.

1130
00:48:45,422 --> 00:48:49,159
I mean, yeah so Christmas in a can
but page on barrel so

1131
00:48:49,760 --> 00:48:51,962
a lot of fun stuff
happening in Berlin of ice

1132
00:48:51,962 --> 00:48:55,599
and we've got a lot of fun ideas for
beers will be coming out and.

1133
00:48:55,899 --> 00:48:56,900
And I mean.

1134
00:48:56,900 --> 00:48:57,401
Early next.

1135
00:48:57,401 --> 00:49:00,904
Year when we are open
we have our Hatch Lager,

1136
00:49:00,904 --> 00:49:04,675
which is our standard C Mexican lager
and we Asian Hatch Chili Peppers

1137
00:49:05,175 --> 00:49:08,745
and I'm making that
and I'm, I don't know this is going to do.

1138
00:49:09,112 --> 00:49:11,982
And then before I knew it, I'm like,
we need another batch of this.

1139
00:49:12,349 --> 00:49:13,951
Like we're just getting empty kegs back.

1140
00:49:13,951 --> 00:49:16,687
And, you know, most of our sales
are through our taproom, right?

1141
00:49:17,154 --> 00:49:18,722
I, you know, even even the ones

1142
00:49:18,722 --> 00:49:22,893
that expect to be a little slower,
it's like, oh, this is moving.

1143
00:49:22,960 --> 00:49:24,161
Yeah, that hatch.

1144
00:49:24,161 --> 00:49:24,928
It's a fun beer.

1145
00:49:24,928 --> 00:49:29,066
I notoriously hate spicy beers,
but that hatch was like that.

1146
00:49:29,066 --> 00:49:31,234
Too spicy. You get the flavor of it.

1147
00:49:31,234 --> 00:49:32,302
It's not bad.

1148
00:49:32,302 --> 00:49:36,106
Which for me, I love spicy food, hate
spicy beer.

1149
00:49:36,106 --> 00:49:39,076
I think the first beer I ever drained
poured was a hop in your ask open.

1150
00:49:39,209 --> 00:49:40,444
Oh, I just couldn't do it.

1151
00:49:40,444 --> 00:49:42,612
I was like, Oh, this is awesome.

1152
00:49:42,612 --> 00:49:46,550
But that that hatch beer
is surprisingly drinkable and approachable

1153
00:49:46,817 --> 00:49:50,020
and it's not by any means,
like, over spiced or anything like that.

1154
00:49:50,020 --> 00:49:50,754
Just thanks.

1155
00:49:50,754 --> 00:49:53,390
Just nice little,
little touch a hatch in there.

1156
00:49:53,423 --> 00:49:56,193
That's been a, I think, a taproom surprise
for me for sure,

1157
00:49:56,193 --> 00:49:59,830
how popular that beer has been for us
in that I see

1158
00:49:59,830 --> 00:50:03,433
probably more crawlers and growlers
that go out the door.

1159
00:50:03,600 --> 00:50:06,870
We don't package that beer, so, you know,
that's one reason, but

1160
00:50:07,471 --> 00:50:10,741
it's really, really been a crowd favorite.

1161
00:50:10,741 --> 00:50:14,478
And so people get surprised like, Oh,
this is not what I expected.

1162
00:50:14,478 --> 00:50:16,313
I think some of my friends drink it now.

1163
00:50:16,313 --> 00:50:18,181
Yeah. See what they think. Yeah.

1164
00:50:18,181 --> 00:50:21,885
And it was a kind of a surprise here too,
because like if it was actually my

1165
00:50:22,085 --> 00:50:22,986
I'm from New Mexico.

1166
00:50:22,986 --> 00:50:26,990
So the hatch green chili is a, you know,
it's like sacred right where I'm from.

1167
00:50:26,990 --> 00:50:30,727
And so when my wife said, let's brew
this hatch

1168
00:50:30,727 --> 00:50:32,896
chili beer,
but let's not tell Ryan about it.

1169
00:50:32,896 --> 00:50:36,867
And I come to the brewery
and there's a, you know, a question

1170
00:50:36,867 --> 00:50:39,970
mark on one of the tap handles,
and it's like, what's this?

1171
00:50:40,537 --> 00:50:41,104
Pull it.

1172
00:50:41,104 --> 00:50:45,042
And immediately,
no, I can sense the hatch, chili pepper.

1173
00:50:45,542 --> 00:50:47,944
And I was like,
oh my gosh, it's actually beer.

1174
00:50:47,944 --> 00:50:48,478
And so

1175
00:50:49,479 --> 00:50:50,680
and I'm glad it was a surprise

1176
00:50:50,680 --> 00:50:52,382
because otherwise I'd have been like,
Oh, no, that's gross.

1177
00:50:52,382 --> 00:50:55,485
We're not going to brew hatch chili beer
because who's going to drink that?

1178
00:50:55,485 --> 00:50:57,821
And then so I was pleasantly surprised.

1179
00:50:57,888 --> 00:51:01,591
And and I feel like, you know, our
our our guests are are

1180
00:51:01,691 --> 00:51:02,859
pleasantly surprised as well.

1181
00:51:02,859 --> 00:51:05,796
Too, if Jill ever wants to make more,
don't tell Ryan.

1182
00:51:06,063 --> 00:51:08,398
Oh, yeah. Let me know.
We'll come up with something. Oh, yeah.

1183
00:51:08,398 --> 00:51:09,533
You should definitely like.

1184
00:51:09,533 --> 00:51:11,501
Yeah, me talk to everybody.

1185
00:51:11,501 --> 00:51:13,703
We should just do like a quarterly.
Don't tell Ryan beer.

1186
00:51:13,703 --> 00:51:14,738
Yeah, I. Love that. Idea.

1187
00:51:14,738 --> 00:51:16,840
Like Habitat says, don't tell Ryan. Yeah.

1188
00:51:16,840 --> 00:51:19,676
And it just as a surprise.
And have it in the taproom too.

1189
00:51:19,676 --> 00:51:21,545
And people like
can I get the don't tell Ryan beer

1190
00:51:21,545 --> 00:51:23,480
I love it here
your first marketing genius.

1191
00:51:23,480 --> 00:51:25,749
Wrote like great idea.

1192
00:51:25,749 --> 00:51:29,786
The website has a lot of not a lot
but it mentions

1193
00:51:29,786 --> 00:51:32,789
a couple of times the fact that like
the beers are gluten reduced threat.

1194
00:51:33,056 --> 00:51:36,860
How does what's the process of reducing
gluten what's what's the big deal behind

1195
00:51:36,860 --> 00:51:40,831
that seems like Malibu's probably
a good market for gluten reducing things.

1196
00:51:40,897 --> 00:51:41,398
Yeah.

1197
00:51:41,498 --> 00:51:44,367
I'd say most
the beers are gluten free start hazes.

1198
00:51:44,367 --> 00:51:44,701
Aren't

1199
00:51:45,635 --> 00:51:45,869
that a.

1200
00:51:45,869 --> 00:51:48,138
Purpose or is that just a byproduct or.

1201
00:51:48,438 --> 00:51:49,239
Know it?

1202
00:51:49,239 --> 00:51:52,209
Well, yes and no.

1203
00:51:52,209 --> 00:51:53,310
It is on purpose.

1204
00:51:53,310 --> 00:51:57,114
Yeah, but there's so
we use an enzyme that reduces gluten.

1205
00:51:57,114 --> 00:52:01,318
So there was gluten there before
and there's an enzyme that is cheated up.

1206
00:52:01,318 --> 00:52:03,920
So It's not technically full gluten.

1207
00:52:04,621 --> 00:52:07,724
What that enzyme was actually
initially invented for is to remove

1208
00:52:07,724 --> 00:52:11,128
what's called chill haze in beer,
where you'll take beer

1209
00:52:11,128 --> 00:52:14,598
and it'll be kind of cold and it's clear

1210
00:52:15,031 --> 00:52:18,935
you get it really cold down
to like 33 degrees and it gets hazy

1211
00:52:19,736 --> 00:52:22,973
and that's usually a lot of gluten
derived proteins that are kind of

1212
00:52:23,373 --> 00:52:24,774
showing themselves, okay,

1213
00:52:24,774 --> 00:52:27,978
they add this enzyme and it breaks down
those proteins and then when the beer is

1214
00:52:27,978 --> 00:52:31,748
cold, it's clear it helps the filtration
helps just general beer presentation.

1215
00:52:31,748 --> 00:52:32,916
Helps keep the lines cleaner.

1216
00:52:34,151 --> 00:52:34,718
Maybe.

1217
00:52:34,718 --> 00:52:36,853
Yeah, I'll shut up now. Yeah,
that sounds good.

1218
00:52:36,887 --> 00:52:38,622
Yeah, that sounds like marketing gluten.

1219
00:52:38,622 --> 00:52:40,957
Good. Yeah, but less gluten. Yeah.

1220
00:52:41,791 --> 00:52:43,493
But yeah, it's it helps.

1221
00:52:43,493 --> 00:52:45,629
But then, you know,
I think a lot of people are becoming

1222
00:52:45,629 --> 00:52:48,632
more aware,
too aware of what gluten does to them.

1223
00:52:48,632 --> 00:52:50,967
You know, somebody
that's full celiac sorry.

1224
00:52:50,967 --> 00:52:55,906
I was like a complete gluten intolerance
is still not going to be drinking our beer

1225
00:52:55,939 --> 00:52:56,673
or shouldn't be.

1226
00:52:56,673 --> 00:52:58,341
Yeah sign this waiver.

1227
00:52:58,341 --> 00:52:59,743
People that are people that are trying

1228
00:52:59,743 --> 00:53:02,913
to, you know, just reduce
or be conscious of their gluten intake,

1229
00:53:02,913 --> 00:53:06,750
can now have some beers
and not have to worry as much.

1230
00:53:06,783 --> 00:53:07,584
Yeah, that's cool.

1231
00:53:07,584 --> 00:53:10,053
It's it's a nice thing to know, I guess.

1232
00:53:10,887 --> 00:53:13,523
And then finally, what's next for Malibu
Brewing?

1233
00:53:14,090 --> 00:53:17,294
Always something new on the menu for sure.

1234
00:53:17,294 --> 00:53:22,599
I think we're going to start doing
beer dinners like ticketed beer dinners

1235
00:53:22,599 --> 00:53:26,937
and letting Chef
Stephen really do his thing.

1236
00:53:27,170 --> 00:53:29,773
So we're excited
about doing some of those coming up.

1237
00:53:29,773 --> 00:53:30,407
In My Money.

1238
00:53:30,407 --> 00:53:31,441
So that's exciting.

1239
00:53:31,441 --> 00:53:34,811
New stuff
that we're looking forward to beer wise.

1240
00:53:34,811 --> 00:53:37,948
I think we shared a few things
we've got coming out through the remainder

1241
00:53:37,948 --> 00:53:41,017
of the year
and into early next year and otherwise.

1242
00:53:41,017 --> 00:53:42,819
We're just going to enjoy the ride.

1243
00:53:42,819 --> 00:53:43,053
You know,

1244
00:53:43,053 --> 00:53:46,856
we're still getting our feet underneath us
with the taproom and and restaurant

1245
00:53:46,856 --> 00:53:48,992
and then kind of figuring out
you know what,

1246
00:53:48,992 --> 00:53:51,061
because we want to be making it
to the next year.

1247
00:53:51,061 --> 00:53:54,631
And so, yeah,
we're kind of really enjoying the ride and

1248
00:53:54,798 --> 00:53:56,333
working on a few things and continue

1249
00:53:56,333 --> 00:54:00,437
to improve the our core beer lineup
and continuous improvement.

1250
00:54:00,437 --> 00:54:02,072
I guess is what's next,
which is always good.

1251
00:54:02,072 --> 00:54:03,073
I don't know if we're allowed to say it,

1252
00:54:03,073 --> 00:54:05,275
but you guys have a barleywine coming out
too, right?

1253
00:54:05,442 --> 00:54:06,843
Yeah. Oh, yeah. Okay.

1254
00:54:06,843 --> 00:54:07,644
Excited for that?

1255
00:54:07,644 --> 00:54:08,745
Very excited.

1256
00:54:08,745 --> 00:54:10,847
Very excited. Yeah. That was a
that was a fun one.

1257
00:54:10,847 --> 00:54:15,385
We had one of your barley wine, didn't
really have any any yeast in the pipeline.

1258
00:54:15,385 --> 00:54:17,754
So I was going to look towards dry yeast.

1259
00:54:17,921 --> 00:54:20,557
So We brewed our barley barley wine
with fake.

1260
00:54:20,557 --> 00:54:21,291
Yeast.

1261
00:54:21,558 --> 00:54:24,327
And it came out really nice.

1262
00:54:24,327 --> 00:54:27,163
It's not funky or farmhouse at all.

1263
00:54:27,197 --> 00:54:32,035
It's a really clean beer and it fermented
out like 12% in about four days.

1264
00:54:32,402 --> 00:54:36,139
It was so fast
last week around here is a little chilly.

1265
00:54:36,139 --> 00:54:37,474
Yeah, the tank was hot.

1266
00:54:37,474 --> 00:54:39,209
It was like 90 degrees.

1267
00:54:39,209 --> 00:54:40,710
We'd sit there
and just kind of give it a hug and.

1268
00:54:42,579 --> 00:54:43,880
Get. Warmed up in the morning.

1269
00:54:43,880 --> 00:54:46,549
Yeah. Really looking forward to the barley
wine, other new beers coming out.

1270
00:54:46,549 --> 00:54:48,752
I mean, we're we're a pub.

1271
00:54:48,752 --> 00:54:52,122
We have our six core beers that we can
that are available out in the marketplace.

1272
00:54:52,622 --> 00:54:53,456
We have 20 taps.

1273
00:54:53,456 --> 00:54:57,060
So that leaves us
14 beers to play around with and have fun.

1274
00:54:57,060 --> 00:54:59,896
So let's dedicate
one to don't tell Ryan tap.

1275
00:54:59,896 --> 00:55:01,931
Yeah, yeah. It'd be great.

1276
00:55:01,931 --> 00:55:03,400
Love it. Let's not say we.

1277
00:55:03,400 --> 00:55:05,235
Yeah well.

1278
00:55:05,235 --> 00:55:09,873
You guys package the barley wine at all,
like bottle anything or we're.

1279
00:55:09,873 --> 00:55:10,840
Toss around the idea.

1280
00:55:10,840 --> 00:55:16,513
So I'm working on getting some
some spare barrels.

1281
00:55:16,513 --> 00:55:19,716
So like the barrel aid, some of it,
I definitely want to package that.

1282
00:55:19,716 --> 00:55:22,652
I don't know if we're going to package
any of the UN barrel aged

1283
00:55:22,986 --> 00:55:24,554
maybe a draft only.

1284
00:55:24,554 --> 00:55:28,525
I think barley wines
are kind of a fun style because they age.

1285
00:55:28,925 --> 00:55:29,359
Yeah.

1286
00:55:29,359 --> 00:55:29,859
So we,

1287
00:55:29,859 --> 00:55:30,193
you know,

1288
00:55:30,193 --> 00:55:33,496
we might put a couple of kegs on
at the taproom for a brief period of time

1289
00:55:33,530 --> 00:55:35,999
that we can cellar the rest
and let them out in the cold box

1290
00:55:36,399 --> 00:55:37,767
and see how they taste
in a couple of months.

1291
00:55:37,767 --> 00:55:39,402
So yeah.

1292
00:55:39,402 --> 00:55:41,304
Give it a year, give it a couple of years.

1293
00:55:41,304 --> 00:55:45,942
Dave One last thing I like to wrap
things up with is rapid fire questions.

1294
00:55:45,942 --> 00:55:48,778
So the first thing that comes to mind,
don't think about it too long

1295
00:55:48,978 --> 00:55:51,748
or just just for order sake.
I'll start with Chaz. We're going to Ryan.

1296
00:55:51,748 --> 00:55:54,050
Same question for everyone.
I won't jump on your question

1297
00:55:56,853 --> 00:55:57,253
first.

1298
00:55:57,253 --> 00:55:58,388
Beer. You ever drink.

1299
00:55:58,388 --> 00:55:59,923
Burst? Beer I ever drank?

1300
00:55:59,923 --> 00:56:01,157
Sure. It's a rolling rock.

1301
00:56:01,157 --> 00:56:02,425
Yeah, right.

1302
00:56:02,425 --> 00:56:04,694
It gives Coors banquet almost gulp.

1303
00:56:04,728 --> 00:56:05,428
Yeah. Class?

1304
00:56:05,428 --> 00:56:08,031
Yes, you beer. Class first beer
you ever brewed.

1305
00:56:08,064 --> 00:56:08,665
And love court?

1306
00:56:08,665 --> 00:56:11,968
Spangler Yeah,
it was actually our home brew either.

1307
00:56:12,001 --> 00:56:14,371
Either the first one ever.
So I guess homebrew it so first.

1308
00:56:14,371 --> 00:56:17,307
Beer homebrew
first beer homebrew was a porter.

1309
00:56:17,507 --> 00:56:19,242
Okay. Have you home? We didn't. Yet.

1310
00:56:19,242 --> 00:56:20,510
Oh yeah I used to home.

1311
00:56:20,510 --> 00:56:23,213
Yeah. It so way back IPA

1312
00:56:23,246 --> 00:56:26,950
this is just a lame answer
but it was an IPA is the first beer.

1313
00:56:27,350 --> 00:56:29,285
We're going to get back to this that okay.

1314
00:56:29,285 --> 00:56:29,853
Yeah.

1315
00:56:30,320 --> 00:56:32,589
Do you have a favorite style to brew.

1316
00:56:32,589 --> 00:56:34,290
Favorite style to brew.

1317
00:56:34,290 --> 00:56:35,925
Hazy IPAs are kind of fun.

1318
00:56:35,925 --> 00:56:39,662
Um, there's a lot of tricks to them,
and then there's nothing, like,

1319
00:56:39,662 --> 00:56:44,467
just insane dry hops, dumping
as many hops in there and kitchen sink.

1320
00:56:44,467 --> 00:56:45,201
Yeah.

1321
00:56:45,735 --> 00:56:49,305
Selfishly, I like other people
to brew our Mexican style lager

1322
00:56:49,305 --> 00:56:51,374
so I can drink it
because I love that beer.

1323
00:56:51,741 --> 00:56:53,576
I have a very crappy version
coming up soon.

1324
00:56:53,576 --> 00:56:55,545
All right. I can't wait to try it.

1325
00:56:55,545 --> 00:56:57,180
Cans or bottles.

1326
00:56:57,180 --> 00:56:57,914
Depends on the beer.

1327
00:56:57,914 --> 00:57:01,217
I think cans are great
for everyday drinkers,

1328
00:57:01,851 --> 00:57:06,122
but there's nothing like a properly
presented Belgian bottle of beer.

1329
00:57:06,222 --> 00:57:08,391
And say I want that barley wine
and not can.

1330
00:57:08,391 --> 00:57:09,859
Yep. Yeah.

1331
00:57:09,859 --> 00:57:10,560
Oh man.

1332
00:57:10,560 --> 00:57:11,961
Such a lame answer again.

1333
00:57:11,961 --> 00:57:13,563
But same same deal.

1334
00:57:13,563 --> 00:57:17,100
There are certain beers like I love
a barrel aged stout in a bottle

1335
00:57:17,100 --> 00:57:21,271
and then I love the convenience
of a 12 ounce can and two take with me.

1336
00:57:21,271 --> 00:57:22,972
So a little bit.

1337
00:57:22,972 --> 00:57:24,007
I'm on the fence. Yeah.

1338
00:57:24,007 --> 00:57:25,642
Big sexy beers. Need a sexy bar.

1339
00:57:25,642 --> 00:57:27,811
I totally. Yeah.

1340
00:57:27,811 --> 00:57:29,879
Favorite beer and food pairing.

1341
00:57:30,280 --> 00:57:32,248
I think it's kind of lame
to talk about our food,

1342
00:57:32,248 --> 00:57:36,085
but I think our mac and cheese
and the Berliner Vise

1343
00:57:36,519 --> 00:57:39,622
is like a really interesting combination.

1344
00:57:39,622 --> 00:57:42,892
Just the acidity of that blend of ice
just resets

1345
00:57:42,892 --> 00:57:45,662
your palate after every bite of the Mac.

1346
00:57:45,995 --> 00:57:46,863
I like it.

1347
00:57:46,863 --> 00:57:49,833
First point American IPA
and our smashburger is

1348
00:57:49,833 --> 00:57:53,036
like my favorite thing right now.

1349
00:57:53,102 --> 00:57:54,604
Yeah. Not every night.

1350
00:57:54,604 --> 00:57:56,973
I'm trying to maintain my physique.

1351
00:57:56,973 --> 00:57:59,876
Here, take.

1352
00:57:59,876 --> 00:58:00,844
It easy. So.

1353
00:58:00,844 --> 00:58:02,111
Yeah, you get that one.

1354
00:58:02,111 --> 00:58:03,613
I jogging home? Yeah.

1355
00:58:03,613 --> 00:58:04,380
Or is it jogging?

1356
00:58:04,380 --> 00:58:06,783
Yeah, it's Wednesday night.
What are you drinking?

1357
00:58:06,983 --> 00:58:07,984
Middle of the week?

1358
00:58:07,984 --> 00:58:09,719
Probably low feels.

1359
00:58:09,719 --> 00:58:10,753
Yeah. Whatever.

1360
00:58:10,753 --> 00:58:14,891
The short filled beers from the last week.

1361
00:58:14,891 --> 00:58:17,060
All right.
You got a lot of those in my fridge.

1362
00:58:18,428 --> 00:58:20,497
It's Pacific Gold, our American Lager.

1363
00:58:20,497 --> 00:58:21,531
Yeah, it's.

1364
00:58:21,531 --> 00:58:24,767
It's always in my fridge
or staying and see I

1365
00:58:25,034 --> 00:58:29,239
unabashed, unashamed lager fan
and I love our lager.

1366
00:58:29,239 --> 00:58:30,340
You should like your own beers.

1367
00:58:30,340 --> 00:58:32,242
I love our. It's not about the beer.

1368
00:58:32,242 --> 00:58:34,110
Yeah be be proud of your beer.

1369
00:58:34,110 --> 00:58:36,145
It's fine I promise.

1370
00:58:36,145 --> 00:58:37,180
What's your beer creation?

1371
00:58:37,180 --> 00:58:39,249
Destination Bavaria.

1372
00:58:39,782 --> 00:58:41,985
It's a big fight in our house. I want.

1373
00:58:42,886 --> 00:58:45,355
My wife and I have never been to Europe
and she wants to go

1374
00:58:45,355 --> 00:58:46,289
to all the wine countries.

1375
00:58:46,289 --> 00:58:48,591
And I'm like, Well,
we have to go to all the beer countries.

1376
00:58:48,591 --> 00:58:52,362
So this is like a multiple month long trip
that it has to become.

1377
00:58:52,462 --> 00:58:53,429
It sounds awful.

1378
00:58:53,429 --> 00:58:55,899
Yeah. Yeah.

1379
00:58:55,932 --> 00:58:58,368
Germany for me is for the same reasons.

1380
00:58:58,368 --> 00:59:02,105
I been lucky to meet some
some cool brewers from from Germany

1381
00:59:02,105 --> 00:59:05,642
who have had our beer that are, oh,
you guys are doing, you know, a cool job.

1382
00:59:05,642 --> 00:59:09,612
And so it's just I want to go there
and just see the old the old world style

1383
00:59:10,079 --> 00:59:13,016
how, you know, there's like two, 300 year
old breweries over there

1384
00:59:13,216 --> 00:59:15,485
like to go contrast
that to what we're doing here.

1385
00:59:15,485 --> 00:59:17,820
So what's your favorite outside?

1386
00:59:17,820 --> 00:59:19,622
So non Malibu brewing beer.

1387
00:59:19,622 --> 00:59:21,024
It depends on the setting.

1388
00:59:21,024 --> 00:59:25,695
I am a big fan,
so I may have missed out on my cheap

1389
00:59:25,695 --> 00:59:30,800
beer roots in college, but I am developing
a liking for cheap beer

1390
00:59:32,402 --> 00:59:35,204
and I actually really enjoy Coors Banquet.

1391
00:59:35,238 --> 00:59:36,372
There you go.

1392
00:59:36,573 --> 00:59:40,176
I think it's just, you know,
if I'm at the supermarket buying beer

1393
00:59:40,310 --> 00:59:45,114
and when something some kind of
like fodder beer can't go wrong.

1394
00:59:45,114 --> 00:59:46,082
All right.

1395
00:59:46,749 --> 00:59:51,454
In Colorado, I was a huge fan of Great
Divide and Awesome Brewery.

1396
00:59:51,454 --> 00:59:54,090
Yeah, I you know, I love the Yeti.

1397
00:59:54,090 --> 00:59:55,858
I love Upslope.

1398
00:59:55,858 --> 00:59:58,962
Made a great pale ale too is probably
like one of the early and that's a

1399
00:59:59,028 --> 01:00:01,965
it's a brewery up in Boulder
also from Colorado.

1400
01:00:01,965 --> 01:00:07,036
And then I I've got to say, Midwest makes
a great pale ale that I just love it.

1401
01:00:07,103 --> 01:00:09,973
Yeah, love that beer. So I give you three.

1402
01:00:10,173 --> 01:00:12,442
So is that. Okay? Yeah,
I think we can take one of those.

1403
01:00:12,442 --> 01:00:14,744
All right, cool.
Yeah. So, yeah. I'm a beer fan.

1404
01:00:14,744 --> 01:00:15,945
I like a lot.

1405
01:00:15,945 --> 01:00:17,013
I just wish you liked beer.

1406
01:00:17,013 --> 01:00:19,616
Yeah. What's your favorite?
Non beer hobby.

1407
01:00:19,882 --> 01:00:23,519
Well, I've been into mountain
biking lately, but hands down,

1408
01:00:23,519 --> 01:00:25,588
my favorite activity to do is sailing.

1409
01:00:25,788 --> 01:00:27,457
Oh. Geez.

1410
01:00:27,457 --> 01:00:28,424
If I can get.

1411
01:00:28,424 --> 01:00:29,192
I like to.

1412
01:00:29,192 --> 01:00:30,660
I like to run it for me.

1413
01:00:30,660 --> 01:00:31,461
It's helpful.

1414
01:00:31,461 --> 01:00:34,397
Helpful to get like clear my mind
a little bit and get a minute.

1415
01:00:34,397 --> 01:00:37,667
So lately, only because, like,
we've been so busy, like, that's my,

1416
01:00:37,667 --> 01:00:40,837
my guilty pleasure is to have a nice run.

1417
01:00:40,837 --> 01:00:42,305
Just get away from everybody.

1418
01:00:42,305 --> 01:00:43,473
Yeah. Exactly.

1419
01:00:43,473 --> 01:00:45,575
I turn on your podcast
and actually I run to that,

1420
01:00:46,643 --> 01:00:48,811
which
I actually do, so I'm not making that up.

1421
01:00:48,811 --> 01:00:51,180
Do you notice you slowing down
if you listen to us.

1422
01:00:52,749 --> 01:00:53,716
Now, it's a great way.

1423
01:00:53,716 --> 01:00:55,551
It actually takes my mind off of running.

1424
01:00:55,551 --> 01:00:58,688
So maybe I just maybe my passenger
listening to the craft beer public.

1425
01:00:58,688 --> 01:00:59,422
I love that.

1426
01:00:59,422 --> 01:01:01,658
I'm running that on loop.

1427
01:01:01,791 --> 01:01:03,826
That's been the entire episode.

1428
01:01:03,826 --> 01:01:04,527
Just sort of

1429
01:01:04,527 --> 01:01:07,263
I think you really answered this already,
but what's your favorite guilty pleasure?

1430
01:01:07,263 --> 01:01:07,930
Beer.

1431
01:01:07,930 --> 01:01:11,534
So I'll answer with the
the other other end distractions

1432
01:01:11,534 --> 01:01:13,803
I probably should have
said is like beer made by friends.

1433
01:01:13,803 --> 01:01:15,505
Okay, so guilty pleasure beer.

1434
01:01:15,505 --> 01:01:16,773
Yeah, of course. Banquet.

1435
01:01:16,773 --> 01:01:20,843
But I love it when, you know, I've been
in this industry for a minute now

1436
01:01:20,843 --> 01:01:24,180
and you know, I've made a lot of friends
in the brewing industry

1437
01:01:24,380 --> 01:01:26,849
and it's it's really great
when someone brings you a beer.

1438
01:01:26,849 --> 01:01:28,451
I'm like, Hey, check this out.

1439
01:01:28,451 --> 01:01:30,787
And they're not they're not necessarily
looking for notes or anything.

1440
01:01:30,987 --> 01:01:33,356
They're really proud or something. Yeah.

1441
01:01:33,356 --> 01:01:35,291
And there's always the best beers. Nice.

1442
01:01:35,291 --> 01:01:36,192
And we don't make them.

1443
01:01:36,192 --> 01:01:40,229
But you know, I don't mind a fruited
ale sometimes, you know,

1444
01:01:40,697 --> 01:01:43,466
if it's a well-made beer,
I don't really buy it that often.

1445
01:01:43,466 --> 01:01:45,568
But I also like that's not so bad.

1446
01:01:45,568 --> 01:01:48,805
So I guess that's a guilty pleasure.

1447
01:01:48,805 --> 01:01:50,740
But I also like my macros still.

1448
01:01:50,740 --> 01:01:51,941
I like mixers banquet.

1449
01:01:51,941 --> 01:01:54,143
You know, there's nothing wrong with. It,
I swear.

1450
01:01:54,143 --> 01:01:56,012
One of the most popular entries
from Brewers

1451
01:01:56,012 --> 01:01:58,514
is usually either
like PBR or Coors Banquet.

1452
01:01:58,514 --> 01:01:59,282
Yeah.

1453
01:01:59,615 --> 01:02:00,683
No. And that's.

1454
01:02:00,683 --> 01:02:01,217
Yeah.

1455
01:02:01,384 --> 01:02:04,253
It's tough to go away from it. Yeah.

1456
01:02:04,587 --> 01:02:05,555
Stick with what works.

1457
01:02:05,555 --> 01:02:07,356
As I say, there's a reason
they've been around for so long.

1458
01:02:07,356 --> 01:02:08,157
I know, right?

1459
01:02:08,157 --> 01:02:14,997
I mean, Budweiser is the biggest brewery
in the world for some reason.

1460
01:02:14,997 --> 01:02:19,635
And then finally, what is your favorite
word or slang for being drunk?

1461
01:02:19,769 --> 01:02:22,705
Yeah, I shitfaced that classic.

1462
01:02:22,872 --> 01:02:24,273
Yeah, it's classic. Yeah.

1463
01:02:24,273 --> 01:02:25,742
Shit. House hammered.

1464
01:02:25,742 --> 01:02:28,344
Yeah, wasted, plastered.

1465
01:02:29,112 --> 01:02:32,348
Maybe I'm just going down at that source
at this point basically is there's not one

1466
01:02:32,381 --> 01:02:33,382
right at. All in front

1467
01:02:34,851 --> 01:02:36,652
my school.

1468
01:02:37,220 --> 01:02:39,155
That's kind of in the rotation.

1469
01:02:39,155 --> 01:02:40,156
Yeah. Yeah.

1470
01:02:40,156 --> 01:02:40,790
All good ones.

1471
01:02:40,790 --> 01:02:44,827
So the stats 30745 Pacific Coast Highway

1472
01:02:45,261 --> 01:02:48,564
are four in Malibu, California. Right.

1473
01:02:48,564 --> 01:02:50,867
Is where the brewery
or where the taproom is? Correct.

1474
01:02:51,267 --> 01:02:51,968
Go check them out.

1475
01:02:51,968 --> 01:02:56,239
Go eat all the food at Brew
Malibu on the social's brew Malibu deck.

1476
01:02:56,372 --> 01:02:57,039
Well.

1477
01:02:57,206 --> 01:02:58,941
Double brew

1478
01:02:59,976 --> 01:03:00,676
room.

1479
01:03:00,810 --> 01:03:02,812
BOOTS.COM.

1480
01:03:02,812 --> 01:03:05,148
Anything I'm missing, come visit us. Yeah.

1481
01:03:05,148 --> 01:03:08,718
And you can buy cans online at Broom
Outlook.com.

1482
01:03:09,085 --> 01:03:11,187
Yeah. Check out our website. Yeah.

1483
01:03:11,187 --> 01:03:13,256
Most importantly,
go eat the food with the beer.

1484
01:03:13,256 --> 01:03:14,824
It's the nice setting.

1485
01:03:14,824 --> 01:03:17,493
It's a nice experience, you guys,
thank you so much.

1486
01:03:17,560 --> 01:03:19,862
Thank you. Thank you. Greg.
Thanks for your beers.

1487
01:03:19,862 --> 01:03:20,730
Thanks for everything.

1488
01:03:20,730 --> 01:03:21,063
Glad to.

1489
01:03:21,063 --> 01:03:21,364
Have you.

1490
01:03:21,364 --> 01:03:30,740
Glad to finally be on your show.