Big aLICe Brewing

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[Suzanne] Hey everyone, Tippler Nation, we
have a special treat for you today we are

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here with the [Suz] Head Brewer at Big aLICe
Brewing Jon Kielty,

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[Jon] Hey Guys

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[Suz] we um- you know it’s funny Jena’s here
as well Jena has introduced us you all know

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Jena

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[Jena] Hi guys!

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[Suz] um and so Jena is a Queen’s native?
this is not technically you’ve lived Queens-

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[Jena] I’ve lived in Queens for the last 13
years

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[Suz] go this way- get in here, get on in
here, find your window!

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[Jena] I’ve lived in Queens for the last uh
13 years and I have been drinking

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[Jena] Big aLICe since they started so I’m
really excited to be able to share this with

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you all  [Jena] and the rest of the Tippler
Nation

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[Suz] yes! and she recently made a cocktail
for us with Big aLICe Beer

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[Jena] I did!

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[Suz] so we’re excited since we’re in New
York to get to hang out with Jena live! Get

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to find out about one of her favorite breweries

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[Suz] and taste some actually really special
beers so a [Suz] lot of

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these beers that we’re tasting here today- sorry
aren’t available but we thought it would [Suz]

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be fun we were actually all standing here
geeking out drinking through our first two

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you missed them [Suz] sorry we’ll tell you
about them um and as we were drinking through

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them we were like wait a minute [Suz] should
we be going live right now people would find

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out fun hearing about these really cool crazy
beers [Suz] with us and just talking about

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industry people and kind of- so grab a beer
yourself settle in for [Suz] a little while

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we’re not going to be like short and succinct
here, we’re just going to hang out and [Suz]

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you get to hang out with us here and welcome
to Queens everybody yeah and Evan’s here

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too come here Ev! [Suz] Evan is our cameraman

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[Evan] hey y’all!

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[Suz] the whole gang is here! Um so yeah so
we started off…tell us a little bit about

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Big aLICe Brewing first I guess

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[Jon] yes so we’re here in Queens, Long Island
City is our neighborhood

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[Jon] um we’re just off the East River here
our name ‘Big aLICe’ actually [Jon] comes

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from right down the street here there’s four
red and white smoke stacks [Jon] I mean they’re

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they’ve been featured in numerous movies
and stuff like that they’re pretty iconic

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[Suz] kind of like the skyline here

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[Jon] yeah yeah

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[Jon] So the, so one of the

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[Jon] like the largest in diameter was built
by a manufacturing company uh ‘Allis-Chalmers’

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[Jon] it earned the nickname Big Allis as
it was one of the biggest generators in the

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world

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[Suz] But spelled a-l-l-i-s

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[Jon] Correct. yeah so we changed the spelling
of the day into a-l-i-c-e even capitalized

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the L.I.C. in the middle for
[Jon] Long Island City.

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[Suz] that took us a little while to figure out
we were like we feel like we can’t ask them

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that [Suz] we have to figure out what this
L.I.C. is and AH! Long Island City!

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[Jon] We get plenty of people that get

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[Jon] confused by that we get just yesterday
uh our bartender walks back and she’s “like

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why do [Jon] they always come in and ask if
I’m Alice?” so it’s like a whole thing and

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every time someone asks [Jon] they think they’re
telling the joke for the first time yeah so

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yeah so we’re at New York State farm [Jon]
Brewery uh what that means yeah so we’re committed to

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using New York State grown ingredients so
[Jon] every one of our beers has at least

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20% New York State Malt hops [Jon] um we have
a big focus on brewing a lot of beers that

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are 100% New York State Farm
[Jon] hops um it’s a big passion of ours it’s

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been a part of our identity [Jon] since we
opened.

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[Suz] that’s great
[Jon] um so yeah so we have our original

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location that we’re in now

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[Jon] um we have our 9 barrel copper brew-house
um,

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[Suz] beautiful [Jon] thank you
[Suz] but you started much smaller right?

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[Jon] We did.

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[Suz] You were like home-brewing and kinda-

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[Jon] Right, so I personally I started off
as a home-brew before I kind of got involved

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with these [Jon] guys um we started on a half
barrel system which is the same size as a

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bar keg [Suz] a little different from this.
[Jon] very different a tenth of the size of

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this is what we started on.

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[Suz] So you kinda learned on the job how
to like scale up and grow this stuff right

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that’s cool. [Jon] So the in the first year
and a half we were open, we did 141 different

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unique beers once never repeated again on
that scale [Jon] um, about a year and a half

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in we upgraded to this brew-house here a
couple of smaller tanks that [Jon] are on

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the other side of us over here we’ve brewed
that for a few years before upgrading to some

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of these [Jon] larger tanks here um it’s still
a pretty small space we’re never never planned

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to grow as big as [Jon] we did in this space
now um-

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[Suz] do you guys just sell beers out of
your brewery and you have some you distribute?

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[Jon] so we, we self-distribute so yeah right
now we sell beer uh through all three of

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our locations as [Jon] well as self-distribution
mostly in New York City um- [Suz] All three

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of the locations are here- [Jon] Yeah so we
have-

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[Suz] Portland, and Finger Lakes. [Jon] correct yeah
so our spot in Brooklyn is our barrel room

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[Jon] um nothing but barrel aging is done
down there and then we package our barrel-

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[Suz] these are barrelings, right? [Jon] these
all came from Brooklyn yeah so what we do

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is we brew them here we transported them [Jon]
down there we’ll go rest in barrels until

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they’re ready to be packaged um and then we
have our new [Jon] location up in Geneva up

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in the Finger Lakes that we opened up in
May and that is a 15 barrel cask

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[Jon] three times the size the one here and
much more capacity so what that’s going to

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allow us to [Jon] do is through a lot more
beer depending on demand allow us to expand

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our distribution Upstate

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[Jon] And then also, allow a lot more creative
freedom down here to kinda (inaudible)

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[Suz] Cool! [Jon] Yeah. [Suz] Nice.

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[Suz] so what are we enjoying today I know
we did the tasting flight earlier of the

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kind of the beers on on tap or at least a
few of them and those were amazing especially

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we tried one of the one [Suz] we tried was
Jalapeno Rye and not the barrel aged.

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[Jon] correct, yeah so we went through some
of our core [Jon] beers uh we did our New

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York State Pilsner our Lemongrass Kolsch,
our Honey Wit, the [Jon] non-barrel-aged version

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of our Jalapeno Ryeas well as The Sleeping
on the Fire which is our [Jon] smoked Porter

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and then- and then he went into this special
room and pulled out some special violence

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[Suz] and then he went into this special
room and pulled out some special bottles [Suz]

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so you want to stick around and hang out and see
what these special bottles are all about [Suz]

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tell them about Little Grace first, because we
already drank that and we didn’t share [Suz]

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I’m sorry we were enjoying ourselves too much
we forgot all about this information for

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a minute um [Suz] but Little Grace was quite
delightful I love this beer this is a beer

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that’s very special to us and [Jon] I love
this beer this is a beer that’s very special

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to us and [Jon] it’s a beer that we don’t
think gets enough love but it’s just a very

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simple clean beautiful beer [Jon] Um, it’s
a 100% New York State rosette we ferment it

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with a yeast culture [Jon] that was cultivated
from right here in Queens proprietary to

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us and then we age it in neutral [Jon] Oak
Barrels with Brettanomyces just simple clean crisp

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effervescent and then you’ve [Jon] got that
nice layered barnyard funky

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[Suz] yeah just like a little layer of funk
not too much but like [Suz] just gives that

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complexity and that like interest to it yeah
it’s really beautiful. and now we’re drinking-

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[Jon] Yeah so this is our Queens Farmhouse into
the City –

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(Inaudible and Laughter)

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[Jon] so this is our Queen’s Farmhouse this
is also brewed with 100% New York State

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ingredients [Jon] all the malt and hops are
from here in New York um we also fermented

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out with a uh honey that was [Jon] from the
rooftop uh our rooftop hive just two blocks

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from here and again fermented out with our
Astoria and stream

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[Suz] it’s like what exactly you would expect
right like the bees are on the [Suz] building

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next door and we’re using that honey here
in Queens like this whole area I feel like

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[Suz] and I feel like I don’t know Brooklyn
was like the first area I feel like we really

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heard about like [Suz] doing that kind of
stuff and being really local but I feel like

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Queens has been doing it for a [Suz] really
long time and just people didn’t know as much

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about it-

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[Jena] People don’t know about Queens because
we get ignored the

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[Jena] same as Little Grace does uh we actually
have more breweries than Brooklyn does it

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has to do with [Jena] zoning and community
boards by the way we have more farm breweries

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than Brooklyn does that is correct, Big aLICe
is

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[Jena] one of the original um we had the first
rooftop farms because Brooklyn Grange- even

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though it’s [Jena] called Brooklyn Grange
they named it before they were able to get

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a location that is here in [Jena] Long Island
City now they have the Brooklyn Navy Yard

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um and the partners with Robertas [Jena] so
Brooklyn Grange actually started because of

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that if you want to check- [Suz] This is
my favorite pizza spot…I’m not a New Yorker

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though so she probably has better ideas [Jena]
Roberta’s is legit and if you want to read

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a fun book about farming on roofs uh Anastasia
[Jena] Cole Plakias’ book is called A Farm

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on a Roof and takes you through that whole
history and [Jena] they also have the first

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hives out here so even though we’re using
Queen’s hives [Jena] they were doing it a

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little bit before us even though it says Brooklyn
in the name it’s really us.

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[Suz] So basically, the moral of the story
is, if you think Brooklyn is cool get on over

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to Queens (laughter)

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[Jena] we’re also known as the World’s Borough
so we have more languages and more different

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ethnicities here [Jena] than anywhere else
on earth we’re kind of like the biggest melting

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pot which is amazing you can [Jena] see that
reflected not just in the beers but in the

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food and in the neighborhoods um also huge
[Jena] intolerance like everybody not- the

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intolerance but IN you know inclusive because
everybody [Jena] loves their neighbors and

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we’re all so different and you can hear a
million different languages [Jena] where Jon

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and I live in Astoria and you can eat all
the amazing food and that’s reflected [Jena]

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in everything that we make and we do and why everything
is pretty much collaboration at this point

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[Suz] point yeah yeah it is really cool I
feel like everyone I’ve met here is like

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‘oh yeah this guy down the street I get that
from that guy over here I get this from’

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like it all is very cool [Jon] we’re very
fortunate to be where we are, I love our

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borough, I mean we’re very committed to this
role and all the locations and stuff like

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that

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[Jon] but Queens specifically will always
be special, and Jena’s pointed out the food

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and culture and everything like that I mean

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[Jon] I think its probably, no better example
than if you get on the 7 Train from here and

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you just take that out toward city field

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[Jon] you can get off each stop and it’s like
a completely different completely different

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food [Jon] languages everything it’s it’s
beautiful we’re very fortunate it it’s great

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[Jena] Yeah, we are. I love our borough.

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[Jena] One you guys got to see visit Tippler
Nation!

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[Suz] yes yes

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[Jon] I’m gonna go ahead and open our next
one so this is our Tequila Goza um this is

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our 2020 vintage I think we [Jon] I think
this has been in bottles for about a year

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now um this is a goza fruited with sea salt
[Jon] agave and lime aged in tequila barrels

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[Suz] Yuuuum!

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[Suz] two of my favorite things our videographer,
Evan, is super excited about this. Being

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from Arizona loving his tequila

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[Suz] lovely

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[Jon] Cheers guys. [Everyone] cheers
[Jon] thanks for comin’ out

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[Jena] thank you for having us

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[Evan] Delighted to be here!

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[Suz] ooooh…the nose on that!

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[Jon] this is one of my favorite barrel beers
that we’ve done just because it’s so expressive

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[Jena] and you’re getting a lot of nose agave
like right on the nose

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[Suz] like agave sweetness yeah like the [Jena]
cooked agave part

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[Jon} yeah and then the finish is just very
dry just a touch of salinity from the sea

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[Jon] salt that lime is still present still
refreshing [Jena] it’s like what you want

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in a beach beer hot damn [Jena] great like
it’s what you want in a beach beer idea like

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if you were gonna have your tequila [Jena]
or your mezcal and your like lager with some salt

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because I like to do like a light lager [Jena]
with salt and hot sauce right? so this is

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like all of that minus the hot sauce um in
one happy little glass

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[Jon] its right around, I think it’s 6%? ….5.6%

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[Jena] Oh, thats way better than trying to
mix – (laughter)

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[Suz] these are the types of beers where I’m
just like like I feel like this beer should

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put [Suz] the big brand that you put the lime
in the bottle inside, out of business. Because

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like this is what [Suz] like you kind of want
when you’re sitting on the beach and grabbing

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one of those and like you know [Suz] but this
does it like it does it for you you know and

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it’s like it’s going to yeah man that is good,
perfect beach beer

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[Evan] it’s funny the salinity in this reminds
me the first impression I got when I sniffed

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00:41:16,119 –> 00:41:17,119
[Evan] it was actually corn chips and I think
it’s partially just a relationship thing

185
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because [Evan] eating corn chips and salsa
while drinking tequila is such a commonality

186
00:41:18,119 –> 00:41:19,119
yeah I guess is…I don’t know why I said
was-

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00:41:19,119 –> 00:41:28,880
[Suz] yeah give me some corn chips with some
guacamole right now right like a happy camper

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00:41:28,880 –> 00:41:43,440
[Jon] yeah this is one of our favorites that
we do and again it’s just for the different

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00:41:43,440 –> 00:41:48,661
elements it’s just [Jon] it’s very nicely
balanced it’s not there’s not one thing that

190
00:41:48,661 –> 00:41:49,661
overpowers the other they’re just all present,
they’re all in there.

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00:41:49,661 –> 00:41:50,661
[Evan] and I feel like that’s something that we’ve
established is kind of a thread that goes

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00:41:50,661 –> 00:42:12,420
[Evan] through all of the beers is that they
have you know ingredients on the label or

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00:42:12,420 –> 00:42:18,710
descriptions that [Evan] some people might
say ‘oh I don’t know’ but there’s there’s

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00:42:18,710 –> 00:42:47,289
subtlety and there’s nuance [Evan] and none
of them are heavy-handed and so even if you

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00:42:47,289 –> 00:43:08,210
don’t necessarily like jalapeno it’s not…hitting
you over the head with it

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00:43:08,210 –> 00:43:13,099
[Jon] We want- with all of our beers we want
someone to sit down and [Jon] have a full

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00:43:13,099 –> 00:43:19,380
port of it or just enjoy there’s so many beers
that are what they are, because it’s a novelty.

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00:43:19,380 –> 00:43:32,329
[Jon] it’s a novelty to make spicy beer, it’s
a novelty to throw uh, a ton of marshmallows

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00:43:32,329 –> 00:43:36,969
and peanut butter or something

200
00:43:36,969 –> 00:43:52,390
[Jon] and then like you have two sips and
you’re like this is so sweet [Jon] I’m done-

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00:43:52,390 –> 00:44:05,380
so we try to really strike that balance of

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00:44:05,380 –> 00:44:23,749
[Jon] balanced and um, enjoyable. So that
you can have a few glasses of whatever

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00:44:23,749 –> 00:44:29,410
[Jena] Well you guys- we don’t have it out
in the line up, but when you said

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00:44:29,410 –> 00:44:31,400
[Jena] marshmallow uh Big aLICe has a really
fun idea called ‘Date Night bro’ with donuts!

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00:44:31,400 –> 00:44:32,400
[Jon] we actually stopped!

206
00:44:32,400 –> 00:44:33,400
[Jena] oh you did!?
[Jon] yeah

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00:44:33,400 –> 00:44:43,039
[Jon] but we, so we do, but we don’t

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00:44:43,039 –> 00:45:08,260
[Jon] so yeah so it’s a beer called “Date
Night, Bro?” with coffee and donuts we actually

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00:45:08,260 –> 00:45:09,610
[Jon] we switch it out we rebranded it now
it is ‘Bodega Breakfast Stout’ and we do

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00:45:09,610 –> 00:45:10,610
it in collaboration with ComfortLand

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00:45:10,610 –> 00:45:11,610
[Jena] oh cool! ComfortLand is a restaurant
with a lot of really fun donuts and crazy,

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00:45:11,610 –> 00:45:12,610
crazy food [Jena] out here in Astoria and
they always have the nuttiest looking the

213
00:45:12,610 –> 00:45:13,610
most delicious looking like [Jena] stoner
desserts that’s how they market themselves

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00:45:13,610 –> 00:45:14,610
that is how they market themselves

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00:45:14,610 –> 00:45:26,529
[Suz] yeah we always say that these are like
conversation beer because [Suz] it’s like

216
00:45:26,529 –> 00:45:39,200
you take a sip and you’re talking about something
else and all of a sudden it like pulls [Suz]

217
00:45:39,200 –> 00:45:43,839
your attention you’re like hold on a minute
we have to talk about the beer for a minute

218
00:45:43,839 –> 00:45:47,359
[Suz] and then like we can go back to whatever
we were talking about but but they are they’re

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00:45:47,359 –> 00:45:49,719
really [Suz] well balanced because I could
have a couple of these especially on a nice

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00:45:49,719 –> 00:46:01,859
sunny day [Jon] Thank you. Yeah I love that
you said conversational because we we have

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our core beers that are [Jon] like our Honey
Wit our Pilsner and our Kolsch like got a

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00:46:04,990 –> 00:46:05,990
couple 4 packs

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00:46:05,990 –> 00:46:09,119
[Jon] Just hanging out with friends- you don’t
really have to, think too much about them

224
00:46:09,119 –> 00:46:12,829
[Jon] All of our barrel aged stuff though,
we, we know how much time and energy goes

225
00:46:12,829 –> 00:46:13,829
into everything

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00:46:13,829 –> 00:46:16,309
[Jon] even from just sourcing the barrels.
Um, to call these conversational, where you’re

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00:46:16,309 –> 00:46:19,579
talking about the beers, and you’re sharing
them, with people you care about, thats why

228
00:46:19,579 –> 00:46:20,579
we do these.

229
00:46:20,579 –> 00:46:21,579
[Suz] Yeah, that’s great

230
00:46:21,579 –> 00:46:22,839
[Evan] Companion beer, or conversation beer?
[Suz] yeah.

231
00:46:22,839 –> 00:46:25,170
[Evan] one of them you sit on the couch with
[Evan] the other one you sit face to face

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00:46:25,170 –> 00:46:26,170
[Jon] there you go

233
00:46:26,170 –> 00:46:27,170
[Suz] yeah your bartender out there who’s
working the [Suz] bar front just came back

234
00:46:27,170 –> 00:46:28,299
and said I have one of these bottles that’s
like in my cupboard [Suz] holding on to it

235
00:46:28,299 –> 00:46:30,921
because it’s just going to get better you
know and like those those are fun to find

236
00:46:30,921 –> 00:46:31,921
beers like that you know people weren’t doing
that with beers you know 20 years ago

237
00:46:31,921 –> 00:46:32,921
I’ve had exes knock me for it and they’re
like I’ve seen them go into my like sacred

238
00:46:32,921 –> 00:46:33,921
beer drawer and they’re like well can I like
your hands off yeah hands off there’s no you

239
00:46:33,921 –> 00:46:35,739
can have a normal beer I would have a row
of wine like that so you know maybe keep going

240
00:46:35,739 –> 00:46:37,700
like I don’t understand you’re just gonna
look at it like yeah it makes me happy no

241
00:46:37,700 –> 00:46:38,700
you’re not special

242
00:46:38,700 –> 00:46:39,700
nope so that’s the thing with that though
and what I’ve learned so in my since I’ve

243
00:46:39,700 –> 00:46:40,700
really gotten into beer I have a beer salad
at home where i’ve just collected all these

244
00:46:40,700 –> 00:46:41,700
bottles with the sours or barley ones and
and I’ll grab them and I know buying them

245
00:46:41,700 –> 00:46:42,700
I’m tucking away for a special occasion the
special occasion never comes when that special

246
00:46:42,700 –> 00:46:43,700
occasion comes it’s time to open up a couple
nice bottles you’re like no we’re not gonna

247
00:46:43,700 –> 00:46:44,700
open that right now and we’re just gonna wait
so as much as we create these beers for people

248
00:46:44,700 –> 00:46:45,770
to tuck away if they want to for special occasions
I mean it’s a beer that is really fresh but

249
00:46:45,770 –> 00:46:47,119
also I mean to be fair I think you should
tuck away one or two and enjoy like six you

250
00:46:47,119 –> 00:46:48,329
know like that’s kind of the way that it’s
not like you have to save these because they’re

251
00:46:48,329 –> 00:46:49,329
amazing right now they’re amazing right when
you got done so but it is fun to be able to

252
00:46:49,329 –> 00:46:50,329
do that with your idea but it’s not the way
one or two even if it’s just a learning experience

253
00:46:50,329 –> 00:46:51,329
too even if it’s not for a special occasion
but you’re like I wonder what would happen

254
00:46:51,329 –> 00:46:52,329
in two years if it would taste any different
let’s try it out you know in a lot of our

255
00:46:52,329 –> 00:46:54,490
bottles as well our bottle condition so they
are conditioned with yeast and additional

256
00:46:54,490 –> 00:46:55,490
sugars and bottling so it also allows it to
develop over time um some of the beers that

257
00:46:55,490 –> 00:46:56,490
feature brett those are going to continually
change over time yeah as well and that’s what

258
00:46:56,490 –> 00:46:57,490
you’re doing with your fried beer your your
pride right uh the crime beer is being bottle

259
00:46:57,490 –> 00:46:58,490
aged right over here right we actually I just
opened up

260
00:46:58,490 –> 00:46:59,490
We’ll be releasing it this Thursday but we
bought it last Thursday I just opened up a

261
00:46:59,490 –> 00:47:00,490
bottle yesterday to see how it’s conditioning
and it’s ready to go so I don’t have any other

262
00:47:00,490 –> 00:47:01,490
coal to open for you guys today that’s why
we’ll send you off to the bottom well it isn’t

263
00:47:01,490 –> 00:47:02,490
your pride I’m a tote bag it is a pride event
yet they do a really amazing pride event here

264
00:47:02,490 –> 00:47:03,490
every year yeah so this year we’ll be uh we’ll
be down to the barrel room uh releasing this

265
00:47:03,490 –> 00:47:04,490
beer raising money for the older project and
it’s just a very inclusive just an awesome

266
00:47:04,490 –> 00:47:08,920
night for continuity live music this year
we have Drag Queens which is cool it’ll be

267
00:47:08,920 –> 00:47:11,099
a really nice night that’s great and the Oprah
project is a great great great yeah organization

268
00:47:11,099 –> 00:47:12,099
um I guess are we ready for November sure
yeah so this is uh the many lives of our lives

269
00:47:12,099 –> 00:47:14,650
this is I keep saying this beer is very special
so I guess they’re all special to us that’s

270
00:47:14,650 –> 00:47:22,711
one of your children this one’s special yeah
this one is especially special to us though

271
00:47:22,711 –> 00:47:23,711
um so this is a we do a beer every year called
fistful of rubies which is a sour aged in

272
00:47:23,711 –> 00:47:24,711
red wine barrels um with uh tart cherries
that we can pick here in the Queen’s tree

273
00:47:24,711 –> 00:47:25,711
um two years ago right you just

274
00:47:25,711 –> 00:47:26,711
but you don’t take your neighbor’s fruit because
that’s how you get in trouble this is an experienced

275
00:47:26,711 –> 00:47:27,711
story

276
00:47:27,711 –> 00:47:28,711
maybe while walking come from families yeah
all right so you’re hand picking your cherries

277
00:47:28,711 –> 00:47:29,711
yeah so two years ago um we went to harvest
the cherries uh on a Friday they were looking

278
00:47:29,711 –> 00:47:33,160
great harvest Monday when we came back Monday
the tree had actually been hit by uh what’s

279
00:47:33,160 –> 00:47:36,489
called the chair spot fungus which is just
an airborne fungus that attacks some crops

280
00:47:36,489 –> 00:47:40,930
on sun here so we’re on into a harvest so
we had the base beer for this for that beer

281
00:47:40,930 –> 00:47:45,150
ready to go the cherries um we were unable
to do it so we had those two barrels there

282
00:47:45,150 –> 00:47:48,709
we had another couple barrels that had been
aging and soured two years prior to that

283
00:47:48,709 –> 00:47:52,930
different beer we didn’t know what we were
gonna do with it but if we brewed it we started

284
00:47:52,930 –> 00:47:58,559
souring it and we figured we’ll figure it
out later okay what we decided to do was marry

285
00:47:58,559 –> 00:48:05,670
the four barrels together and wrap them onto
cherries and over 400 pounds of New York State

286
00:48:05,670 –> 00:48:12,769
blueberries um the name the many lives of
our lives actually comes from uh all the time

287
00:48:12,769 –> 00:48:14,119
especially in this industry I think in a lot
of initiatives but uh it’s like oh that seems

288
00:48:14,119 –> 00:48:15,119
like a lifetime ago or a different life whatever
all of us like a lot of us in this industry

289
00:48:15,119 –> 00:48:16,119
never planned to do this yeah and we’re here
now and then we’re doing what we love and

290
00:48:16,119 –> 00:48:17,119
so for us it was just a different life and
so the name comes from that but as framing

291
00:48:17,119 –> 00:48:18,119
as 2020 was um it was actually probably the
best year we’ve ever had this brewery this

292
00:48:18,119 –> 00:48:19,119
beer won two gold medals in the New York State
Beer Competition it won the Governor’s Excelsior

293
00:48:19,119 –> 00:48:20,119
Cup for dustin’s show for that we then entered
it into the Great American Beer Festival where

294
00:48:20,119 –> 00:48:21,119
we won um a gold medal in the fruited barrel
salary category for it and we actually won

295
00:48:21,119 –> 00:48:22,119
uh small craft brewery small craft for the

296
00:48:22,119 –> 00:48:23,119
just happy accident no mistakes perfect imperfections
thank you and Jon

297
00:48:23,119 –> 00:48:24,119
that’s beautiful

298
00:48:24,119 –> 00:48:25,119
uh how about how fun that it’s like almost
two things that you’re like we don’t really

299
00:48:25,119 –> 00:48:26,119
know what to do with either one of these right
let’s put them together and then

300
00:48:26,119 –> 00:48:27,119
cheers to the Beer of the year but yeah this
definitely drinks like a wine to us it’s very

301
00:48:27,119 –> 00:48:28,119
deep in those fruit notes

302
00:48:28,119 –> 00:48:29,119
I pulled this bottle from our glass case that
we have right here we have 11 bottles left

303
00:48:29,119 –> 00:48:30,119
here and that’s it I have I think four at
all oh I feel so special thank you cheers

304
00:48:30,119 –> 00:48:31,119
without being that like overpowering like
it’s burning my case

305
00:48:31,119 –> 00:48:32,119
a little pucker so it’s like perfect if you’re
going to do before food yeah like the idea

306
00:48:32,119 –> 00:48:33,119
of like an Aperitivo like you can already
kind of be like I’m salivating you’re ready

307
00:48:33,119 –> 00:48:34,119
to eat something yeah just the berries are
it’s just such a deep cherry

308
00:48:34,119 –> 00:48:35,119
and most blueberry beer too it’s like smells
like a mop yeah right it’s like it smells

309
00:48:35,119 –> 00:48:36,119
like a muffin yeah or like some sort of like
Sarah Lee Pastry and you’re like oh like you

310
00:48:36,119 –> 00:48:37,119
immediately are like i’m gonna be diabetic
by the time i’m done with this blueberry beer

311
00:48:37,119 –> 00:48:38,119
right right yeah I don’t actually get the
blueberries themselves on this but I think

312
00:48:38,119 –> 00:48:39,119
like the blueberry with the cherry is what
like making the tartness of the cherries tolerable

313
00:48:39,119 –> 00:48:40,119
they have to be this very kind of coming together
it’s really blueberries before they get like

314
00:48:40,119 –> 00:48:41,119
nice and fat and do you see that they’re slightly
yeah tart because we used to go blueberry

315
00:48:41,119 –> 00:48:42,119
thinking well we wanted to go we’re across
the street from my grandma’s house and we

316
00:48:42,119 –> 00:48:43,119
have to watch while the adults because they’re
like

317
00:48:43,119 –> 00:48:44,119
so it’s a blend of barrels so and this as
well this is 100% New York State ingredient

318
00:48:44,119 –> 00:48:45,119
so even the base beers of the two fields that
we married are also New York um

319
00:48:45,119 –> 00:48:46,119
um

320
00:48:46,119 –> 00:48:47,119
aging in our cocktail classes in the virtual
cultural classes we get absolutely when we

321
00:48:47,119 –> 00:48:48,119
talk about bourbon and everyone’s like oh
you can only use that barrel once yes but

322
00:48:48,119 –> 00:48:49,119
I told you they get a second light and this
is one of the ways they get a second life

323
00:48:49,119 –> 00:48:50,119
which is really cool because it’s not just
a second life it’s a third life and a fourth

324
00:48:50,119 –> 00:48:51,119
life basically until that thing falls apart
unless you’re looking at that kind of an idea

325
00:48:51,119 –> 00:48:52,119
right here and then you turn it into an Adirondack
chair or a candle oh yes cheeseboard sparrows

326
00:48:52,119 –> 00:48:53,119
are incredibly resilient too I mean there’s
a reason why 100 years ago gear was transported

327
00:48:53,119 –> 00:48:54,119
in barrels they’re very hard some of the barrels
that we get uh we were fortunate enough to

328
00:48:54,119 –> 00:48:55,119
work with some scotch barrels which is pretty
cool pretty tough to get I don’t think they

329
00:48:55,119 –> 00:48:56,119
have something ancient artifact girl um but
uh so like the scotch barrels we get a lot

330
00:48:56,119 –> 00:48:57,119
of those distilleries

331
00:48:57,119 –> 00:48:58,119
what they’ll do is they’ll buy bourbon barrels
bourbon you can only use the barrel once and

332
00:48:58,119 –> 00:48:59,119
then it’s gone so they’re either selling into
breweries or distilleries so we get those

333
00:48:59,119 –> 00:49:00,119
scotch barrels or even Jamaican Rum barrels
South American hot barrels a lot of those

334
00:49:00,119 –> 00:49:01,119
barrels have had a life at a bourbon distillery
before that so there’s the three years there

335
00:49:01,119 –> 00:49:02,119
and then they go to these places like laphroaig
where now that barrel is three years old now

336
00:49:02,119 –> 00:49:03,119
you’re doing with roy 10 now they’re 13 years
old um sometimes longer and then we get them

337
00:49:03,119 –> 00:49:04,119
so some of the barrels that we’re working
with are probably 10 or 20 years old before

338
00:49:04,119 –> 00:49:05,119
we even get them which is really cool we don’t
have any gear yeah but down to the Brooklyn

339
00:49:05,119 –> 00:49:06,119
uh barrel room they grew up and they’re they’re
tired their weather their old barrels but

340
00:49:06,119 –> 00:49:07,119
like uh i think especially with the tequila
barrels too a lot of tequila barrels are like

341
00:49:07,119 –> 00:49:08,119
second third life as well so there’s not a
lot of tequila barrel beers because they’re

342
00:49:08,119 –> 00:49:09,119
the barrels themselves are a little difficult
to work with and from what we were told by

343
00:49:09,119 –> 00:49:10,119
some of the barrel distributors um but that’s
exciting for us we see that now okay let’s

344
00:49:10,119 –> 00:49:11,119
see if we can do it as well and i got the
chance to go to the coverage up in Upstate

345
00:49:11,119 –> 00:49:12,119
New York a couple years ago and it just like
blows my mind like you were saying my barrels

346
00:49:12,119 –> 00:49:13,119
are resilient and I’m like like why don’t
they leave like it’s just like like there’s

347
00:49:13,119 –> 00:49:14,119
no like like it’s just crazy that’s just like
slaps of wood and just the way that they’re

348
00:49:14,119 –> 00:49:15,119
put together they’re like tight but they breathe
like it really it’s one of the like those

349
00:49:15,119 –> 00:49:16,119
inventions that like it’s been around forever
you don’t give any thought to you but when

350
00:49:16,119 –> 00:49:17,119
you see how they put them together yeah and
that’s incredible that they can be used that

351
00:49:17,119 –> 00:49:18,119
many times apart but like still working yeah
and a master cooper can make like maybe one

352
00:49:18,119 –> 00:49:19,119
in the course of a full work day I think like
I think he said there are like three a day

353
00:49:19,119 –> 00:49:20,119
per person or from that location anyway

354
00:49:20,119 –> 00:49:21,119
like there used to regardless like thousands
of them there are hundreds of that now there’s

355
00:49:21,119 –> 00:49:22,119
like look forward to something I don’t know
like it’s kind of hurt yeah because I guess

356
00:49:22,119 –> 00:49:23,119
they used to use them for everything not just
alcohol right you store your potatoes in there

357
00:49:23,119 –> 00:49:24,119
and your apples in there and yeah all kinds
of stuff really fascinating yeah the beautiful

358
00:49:24,119 –> 00:49:25,119
thing about that too is because it’s wood
it shrinks and it spans through the course

359
00:49:25,119 –> 00:49:26,119
of like a year so we have beers that are aged
one to two years in bourbon barrels or whatever

360
00:49:26,119 –> 00:49:27,119
they are and as the temperatures fluctuate
the wood itself shrinks and expands and when

361
00:49:27,119 –> 00:49:28,119
the wood does that it also as it strengths
and expands it also strip you were able to

362
00:49:28,119 –> 00:49:29,119
strip more of the spirit character of whatever
it was before that out from the wood and into

363
00:49:29,119 –> 00:49:30,119
the beard so

364
00:49:30,119 –> 00:49:31,119
of honor this is rule of honor this is a dark
sour eggs and bourbon barrels with bread yeah

365
00:49:31,119 –> 00:49:32,119
this is a really cool beer

366
00:49:32,119 –> 00:49:33,119
I don’t feel like you see those very often
yeah I’m a big fan of this one it’s gonna

367
00:49:33,119 –> 00:49:34,119
have that tartness to it it’s going to have
some sourness but it’s also going to have

368
00:49:34,119 –> 00:49:35,119
a lot of bourbon character a lot of like dry
character um but we also pitch brendamax’s

369
00:49:35,119 –> 00:49:36,119
to it so it’s also going to have some of that
farm from like farm like barnyard

370
00:49:36,119 –> 00:49:37,119
the nose on this would lie to me a little
because I wouldn’t expect this to be any sourness

371
00:49:37,119 –> 00:49:38,119
at all

372
00:49:38,119 –> 00:49:39,119
oh wow what a cool contrast oh I like that

373
00:49:39,119 –> 00:49:40,119
I didn’t break your neck yeah I don’t think
I’ve ever heard anything like that you’re

374
00:49:40,119 –> 00:49:41,119
like oh this is going to be heavy it’s going
to be cloying there’s going to be like high

375
00:49:41,119 –> 00:49:42,119
heels it’s going to be some residual sweetness
we’re going to get some like coffee maybe

376
00:49:42,119 –> 00:49:43,119
a little lactic something going on here I
thought you were going to zig and then you

377
00:49:43,119 –> 00:49:44,119
zagged really yeah that’s super fun eight
percent okay yeah this one’s a little bit

378
00:49:44,119 –> 00:49:45,119
bigger it’s like happy afternoon guys thank
you for coming to see me well that’s why I

379
00:49:45,119 –> 00:49:46,119
said

380
00:49:46,119 –> 00:49:47,119
so some of our beers have a little bit of
a music theme like name to them um this is

381
00:49:47,119 –> 00:49:48,119
actually our sales and operations manager
Mark who’s actually moved to Las Vegas he’s

382
00:49:48,119 –> 00:49:49,119
working on the brewery now but he’s a big
fan of Gotham and there’s a song called Omerta

383
00:49:49,119 –> 00:49:50,119
and it starts off with a story about the pool
of honor I’ll let you guys look it up but

384
00:49:50,119 –> 00:49:51,119
yeah so it was just like they’re gonna sing
it for us I mean I mean we’ve got like Suzanne

385
00:49:51,119 –> 00:49:52,119
you’re gonna love Lamb of God

386
00:49:52,119 –> 00:49:53,119
you can listen to Omerta on your walk today

387
00:49:53,119 –> 00:49:54,119
it’s both angry and loud can it be angry and
quiet it’s like no it doesn’t work like that

388
00:49:54,119 –> 00:49:55,119
and when he comes home it’s like he walked
into like an 80s or 90s

389
00:49:55,119 –> 00:49:56,119
they’re like we’re out of money from that
song let’s make a beer based on the song that’s

390
00:49:56,119 –> 00:49:57,119
not exactly what happened I know about that
we went to gabf like I think like ago for

391
00:49:57,119 –> 00:49:58,119
that table and we were like who’s this brewery
and I’m like my wife was with me she’s like

392
00:49:58,119 –> 00:49:59,119
whatever enhancement I was like oh okay of
course I leave I got this Jon’s wife Eileen

393
00:49:59,119 –> 00:50:00,119
and I have done several shows together she’s
a performer and a dancer just incredible the

394
00:50:00,119 –> 00:50:01,119
two of us have been in a few different incarnations
of cavalry together and took some other shows

395
00:50:01,119 –> 00:50:02,119
together somehow I feel like yes we’ve definitely
collaborated in immersive theater more than

396
00:50:02,119 –> 00:50:03,119
once that’s nice I feel like there’s like
more artists and like performers here that

397
00:50:03,119 –> 00:50:04,119
I authentically encounter in L.A. honestly
like I feel like everything like this we were

398
00:50:04,119 –> 00:50:05,119
at someone’s house the other night and there’s
someone else’s house like everyone’s just

399
00:50:05,119 –> 00:50:06,119
like a little story even if it’s not their
main job it’s like oh yeah I do poetry readings

400
00:50:06,119 –> 00:50:07,119
on the weekend or I do you know and I’m just
like man the artistic talent that we’re hearing

401
00:50:07,119 –> 00:50:08,119
creative energy and confidence in it even
if they’re not like pro is really impressive

402
00:50:08,119 –> 00:50:09,119
and also being in Queens something that a
lot of people don’t think about is that we

403
00:50:09,119 –> 00:50:10,119
have several TV and Film Studios out here
this is where Sex in the City was filmed this

404
00:50:10,119 –> 00:50:11,119
is where Sesame Street is still filmed yeah
we have silver cup and Astoria Coffman and

405
00:50:11,119 –> 00:50:12,119
we’re about to get a third Deniro is opening
one in our neighborhood too this is also where

406
00:50:12,119 –> 00:50:13,119
Steinway Pianos come from um so if you’ve
ever seen a Steinway Grand Piano it came from

407
00:50:13,119 –> 00:50:14,119
our Borough but this right now Jared Leto
and Hathaway are filming a movie that one

408
00:50:14,119 –> 00:50:15,119
of my friends who’s a bartender is actually
in she’s playing a waiter um you know typecasting

409
00:50:15,119 –> 00:50:16,119
and I might just go have to find Jared Leto
yeah at some point because Jordan Catalano

410
00:50:16,119 –> 00:50:17,119
is in my neighborhood and I need to meet him

411
00:50:17,119 –> 00:50:18,119
Atmospheres I think that’s my favorite bar
in the world I love that spot and the wallpaper

412
00:50:18,119 –> 00:50:19,119
top papers top knots good tip wallpaper is
amazing awesome yeah that is so unique I really

413
00:50:19,119 –> 00:50:20,119
like dark towers yeah you heard it here first
dark side hours

414
00:50:20,119 –> 00:50:21,119
it’s a thing

415
00:50:21,119 –> 00:50:22,119
apparently Diamond Dogs is the greatest bar
in the universe according to their instagram

416
00:50:22,119 –> 00:50:23,119
profile and when we eat early dinner whatever
meal we want to call it top quality is new

417
00:50:23,119 –> 00:50:24,119
they also have an extra fancy in Brooklyn
I have a lot of friends that work at the bar

418
00:50:24,119 –> 00:50:25,119
I didn’t look at their menus looks like it
was great so good it’s so so good uh and their

419
00:50:25,119 –> 00:50:26,119
cocktails are awesome they have a great beer
list right now and Jason does a lot of their

420
00:50:26,119 –> 00:50:27,119
cocktails though and Jason and I have worked
together peripherally and then together um

421
00:50:27,119 –> 00:50:28,119
for a while he actually came out of the Hawthorn
in Boston um and a few other spots like that

422
00:50:28,119 –> 00:50:29,119
this is all the fun also nerd also beer nerd

423
00:50:29,119 –> 00:50:30,119
their names are called Extra Fancy and Top
Quality I can’t wait to see the third in canon

424
00:50:30,119 –> 00:50:31,119
there’s a lower

425
00:50:31,119 –> 00:50:32,119
uh I will think about their they have a spot
that’s like a speakeasy that’s under top quality

426
00:50:32,119 –> 00:50:33,119
and it has another funny name grade a lower
expectation something like that it’s witty

427
00:50:33,119 –> 00:50:34,119
it’s really really the food’s amazing awesome

428
00:50:34,119 –> 00:50:35,119
so yeah so the last one that I kind of pulled
for you guys here this is our jalapeno right

429
00:50:35,119 –> 00:50:36,119
this is a beer which we’ve done for a long
time it’s a beer we’re very well known for

430
00:50:36,119 –> 00:50:37,119
it but once a year we do a 100 New York State
uh barrel-aged version of it so all the mall

431
00:50:37,119 –> 00:50:38,119
and hops of this are grown in New York the
jalapenos were hand-picked from a urban rooftop

432
00:50:38,119 –> 00:50:39,119
garden just a couple blocks from here and
then we age it in New York State Rye Whiskey

433
00:50:39,119 –> 00:50:40,119
Boards we’ve already tried this in the unbarrel-aged
version and it was quite delicious it’s really

434
00:50:40,119 –> 00:50:41,119
fun because the you know rye is a spicier
grain and then jalapeno of course is spicy

435
00:50:41,119 –> 00:50:42,119
and so we were saying earlier before I tried
the barrel version and it’s fun you know a

436
00:50:42,119 –> 00:50:43,119
lot of brewers are throwing spice into beers
nowadays but doing it with a grain that already

437
00:50:43,119 –> 00:50:44,119
has spices they kind of like naturally live
in harmony together and versus a lot of times

438
00:50:44,119 –> 00:50:45,119
you see jalapeno put in lighters I would say
and then the spice kind of comes out of left

439
00:50:45,119 –> 00:50:46,119
field and you’re like whoa what’s that in
my beer um and so before I taste this one

440
00:50:46,119 –> 00:50:47,119
just to explain like the one we had previously
was amazingly delicious like really good so

441
00:50:47,119 –> 00:50:48,119
I’m excited to see what yeah so this here
is the same base beer except we just use 100

442
00:50:48,119 –> 00:50:49,119
New York State drawing ingredients for this
one and then yeah the rye whiskey barrels

443
00:50:49,119 –> 00:50:50,119
just lent like a really nice vanilla sweetness
to it that just kind of rounds it out I actually

444
00:50:50,119 –> 00:50:51,119
much prefer the barreling version of the regular
version personally but yeah she was good thanks

445
00:50:51,119 –> 00:50:52,119
for coming up with it yeah yeah if you’re
around when we do all this dinner fun later

446
00:50:52,119 –> 00:50:53,119
you should come

447
00:50:53,119 –> 00:50:54,119
so you still get a lot of that the Rye Spice
the jalapeno spice in the nose but the heat

448
00:50:54,119 –> 00:50:55,119
from the jalapeno just kind of sits here just
a touch but it’s not overly spicy and like

449
00:50:55,119 –> 00:50:56,119
I said the vanilla and the barrels there’s
like nice fries just kind of round it off

450
00:50:56,119 –> 00:50:57,119
yeah that little bit of sweetness kind of
like brings it all together it kind of smooths

451
00:50:57,119 –> 00:50:58,119
it out a little bit so the jalapeno kick is
even more integrated kind of yeah this is

452
00:50:58,119 –> 00:50:59,119
really fun oh yeah I didn’t realize Jordan
worked here so one of the beer tenders has

453
00:50:59,119 –> 00:51:00,119
done a lot of photography for all these beer
events throughout the years and we always

454
00:51:00,119 –> 00:51:01,119
see we always run into each other his hair’s
so long right now uh with the mask I did like

455
00:51:01,119 –> 00:51:02,119
he smiled and I’m like we’re just being friendly
but then he’s like ‘hey I have this picture

456
00:51:02,119 –> 00:51:03,119
of you from BCTC’ it was like amazing and
we deleted all of the other ones and thank

457
00:51:03,119 –> 00:51:04,119
you uh I’ve learned he always gets the candid
moments you don’t want but this one was really

458
00:51:04,119 –> 00:51:05,119
cute and posed he was like yes how are you
it’s been forever and I was like wow that’s

459
00:51:05,119 –> 00:51:06,119
like full circle brewing we’re essentially
with a local celebrity if you haven’t picked

460
00:51:06,119 –> 00:51:07,119
this up yet

461
00:51:07,119 –> 00:51:08,119
celebrity

462
00:51:08,119 –> 00:51:09,119
yeah I really like what the barreling does
with us so malty

463
00:51:09,119 –> 00:51:10,119
the jalapeno on the nose but there’s no heat
that’s really coming off you’re just getting

464
00:51:10,119 –> 00:51:11,119
like all the cool vegetable qualities in the
power it’s like I talk about peppers a lot

465
00:51:11,119 –> 00:51:12,119
when we talk about margaritas yeah because
everybody wants that spicy cocktail and I

466
00:51:12,119 –> 00:51:13,119
always shy away from jalapenos because you
can’t control the heat right um so this is

467
00:51:13,119 –> 00:51:14,119
like the perfect marriage of just the flavor
of the pepper yeah yeah it’s really nice yeah

468
00:51:14,119 –> 00:51:15,119
i mean even in something like habaneros depending
on how you treat the pepper like habaneros

469
00:51:15,119 –> 00:51:16,119
are actually very like fruit forward and citrusy
depending on how you treat them otherwise

470
00:51:16,119 –> 00:51:17,119
they’re like incredibly hot but like we’ve
used habaneros and some different casts and

471
00:51:17,119 –> 00:51:18,119
stuff like that where we’re able to kind of
minimize the heat so we still get a little

472
00:51:18,119 –> 00:51:19,119
bit of that kick but it’s also still very
pleasant and refreshing

473
00:51:19,119 –> 00:51:20,119
yeah I’ve always felt that of the spicy peppers
habanero has one of the best actual flavor

474
00:51:20,119 –> 00:51:21,119
profiles whereas like Carolina Reapers and
some of those just like it’s just global units

475
00:51:21,119 –> 00:51:22,119
that’s all you’re talking about now

476
00:51:22,119 –> 00:51:23,119
yeah these are all so amazing so the only
ones that you currently have available right

477
00:51:23,119 –> 00:51:24,119
now though you said are the I think just this
one oh just that one yeah okay everything

478
00:51:24,119 –> 00:51:25,119
else oh and this one here

479
00:51:25,119 –> 00:51:26,119
and those are yeah those are the only two
available now the rest we’ve kind of [ __ ]

480
00:51:26,119 –> 00:51:27,119
sell it for you guys today we’ll probably
I mean this will come back at some point yeah

481
00:51:27,119 –> 00:51:28,119
do all of these come back necessarily are
they like a one-off yeah someone so this is

482
00:51:28,119 –> 00:51:29,119
actually important right now aging the barrels
the Queen’s Farmhouse tequila gozo will probably

483
00:51:29,119 –> 00:51:30,119
bring back next time the jalapeno rye I’d
like to do again this year the urban rooftop

484
00:51:30,119 –> 00:51:31,119
garden we work with is no longer there so
I I’ll probably have to find somewhere else

485
00:51:31,119 –> 00:51:32,119
to get my peppers from um and this will never
come back that was this was a beer that we

486
00:51:32,119 –> 00:51:33,119
did this and is something that we’re just
going to kind of let it be what it was yeah

487
00:51:33,119 –> 00:51:34,119
i’ve already been asked from our owners if
we can do it again and I said no well there’s

488
00:51:34,119 –> 00:51:35,119
no way to replicate a perfect mistake and
I’m not going to try to go through the steps

489
00:51:35,119 –> 00:51:36,119
it is what it is we’ll let it have its moment
and be its own thing and when you do try and

490
00:51:36,119 –> 00:51:37,119
replicate perfect perfect mistakes they turn
into Sutter Home White Zinfandel amen for

491
00:51:37,119 –> 00:51:38,119
everybody uh and typically nation that is
not aware of what a farm brewery is maybe

492
00:51:38,119 –> 00:51:39,119
you can yeah tell everyone especially what
that means in our state and how you guys I

493
00:51:39,119 –> 00:51:40,119
think is very brilliant

494
00:51:40,119 –> 00:51:41,119
uh the legislation was passed in 2013 um and
it was originally created as a way to boost

495
00:51:41,119 –> 00:51:42,119
agriculture in the state what they saw is
that a lot of farmers were looking for new

496
00:51:42,119 –> 00:51:43,119
crops to grow a lot of breweries were coming
around and joan’s a way to start growing cops

497
00:51:43,119 –> 00:51:44,119
and grains in New York to supplement these
breweries breweries themselves got different

498
00:51:44,119 –> 00:51:45,119
perks for abiding by this it started off as
20 um two years ago all of your viewers have

499
00:51:45,119 –> 00:51:46,119
been 60 New York State grown we

500
00:51:46,119 –> 00:51:47,119
what’s super super cool historically speaking
is that bringing back those greens and those

501
00:51:47,119 –> 00:51:48,119
hops are things that we were doing way before
prohibition so we’re actually returning to

502
00:51:48,119 –> 00:51:49,119
our roots when it comes to growing these grains
growing these hops using them for brewing

503
00:51:49,119 –> 00:51:50,119
this is something that’s very very old and
it feels new to us um but it’s a way of like

504
00:51:50,119 –> 00:51:51,119
giving back to our communities and giving
back to our history which is really exciting

505
00:51:51,119 –> 00:51:52,119
I mean New York State was the largest hot
girl in the country before prohibition um

506
00:51:52,119 –> 00:51:53,119
when that prohibition happened but also downey
powdery mildew and spider mites kind of came

507
00:51:53,119 –> 00:51:54,119
along they were pests kind of killed off a
lot of pop crops and then as a lot of that

508
00:51:54,119 –> 00:51:55,119
production went west and kind of along the
pacific northwest and a lot of the grand the

509
00:51:55,119 –> 00:51:56,119
Midwest it just the climates in the Pacific
Northwest just were so much more suitable

510
00:51:56,119 –> 00:51:57,119
for that and that’s kind of how the majority
of our houses were out there but we’ve seen

511
00:51:57,119 –> 00:51:58,119
a handful of new hot farms pop up I want to
say we’re probably somewhere around 20 or

512
00:51:58,119 –> 00:51:59,119
less now in New York but um over the last
four or five years the quality is hops in

513
00:51:59,119 –> 00:52:00,119
real drastically and some of the stuff that
we’re seeing now is really cool and stuff

514
00:52:00,119 –> 00:52:01,119
that we’re very excited to work with that’s
great well and you know these top farmers

515
00:52:01,119 –> 00:52:02,119
will be doing what they’re doing for breweries
like you who are dedicated to this so it’s

516
00:52:02,119 –> 00:52:03,119
like it’s an ecosystem you know the more you
support your community the more your community

517
00:52:03,119 –> 00:52:04,119
supports you and that keeps your costs down
to some degree from you know when you ship

518
00:52:04,119 –> 00:52:05,119
things from forgotten wherever um so yeah
so and that and that’s like the most beautiful

519
00:52:05,119 –> 00:52:06,119
part about it for us is that I I can if I
have an issue with any of my trains or hospitals

520
00:52:06,119 –> 00:52:07,119
like that I know my farmer’s not really I
can reach out to them it’s not a big company

521
00:52:07,119 –> 00:52:08,119
it’s kind of like a black box yeah weird like
it’s um right now you know like that’s a conversation

522
00:52:08,119 –> 00:52:09,119
you can have instead of when you’re working
like a company in a company it’s like right

523
00:52:09,119 –> 00:52:10,119
I don’t want to pay for this like you know
like it’s just it’s such a better way of doing

524
00:52:10,119 –> 00:52:11,119
business right when it’s people doing business
and a lot of companies doing business yeah

525
00:52:11,119 –> 00:52:12,119
every September every beginning of September
uh myself and a couple of our other employees

526
00:52:12,119 –> 00:52:13,119
we go up Upstate to a couple of our hop yards
and we actually walk through the fields with

527
00:52:13,119 –> 00:52:14,119
the farmers we kind of pull them off the vine
smell

528
00:52:14,119 –> 00:52:15,119
from the cherries, blueberries, to our peaches
all so it’s special that’s great well your

529
00:52:15,119 –> 00:52:16,119
beers are special too you can tell you can
like taste that community and that specialness

530
00:52:16,119 –> 00:52:17,119
coming through because you know we taste a
lot of years at the graphic cast

531
00:52:17,119 –> 00:52:18,119
and these these are unique but they’re unique
in a like kind of telling way they’re like

532
00:52:18,119 –> 00:52:19,119
and it happens to be kind of unique and fun
you know like and then you have some amazing

533
00:52:19,119 –> 00:52:20,119
kind of beers as well they’re like i just
want to be here right now and I don’t want

534
00:52:20,119 –> 00:52:21,119
to think about it so kudos man like I wonder
if you’ve got all the accolades you’ve gotten

535
00:52:21,119 –> 00:52:22,119
thank you like this has been amazing and we
love when we get special makings and honestly

536
00:52:22,119 –> 00:52:23,119
like all of these beers are amazing but since
they have this right now like run don’t walk

537
00:52:23,119 –> 00:52:24,119
like if I wasn’t like traveling for the next
12 weeks I would be buying them out of stock

538
00:52:24,119 –> 00:52:25,119
probably if I could like it’s really it’s
really important and you still might be yeah

539
00:52:25,119 –> 00:52:26,119
yeah so yeah thank you so much for spending
time with us though and the next time you’re

540
00:52:26,119 –> 00:52:27,119
in New York I know you all go to Manhattan
we’re in Manhattan too that’s like the thing

541
00:52:27,119 –> 00:52:28,119
to do in New York but come on over to Queens
because not only is the House Brewing here

542
00:52:28,119 –> 00:52:29,119
but you’re going to see

543
00:52:29,119 –> 00:52:30,119
image permanently so if you want to come see
some Muppets where Sesame Street have some

544
00:52:30,119 –> 00:52:31,119
great beers I love it I love it yeah but seriously
get out of the comfort zone get out of the

545
00:52:31,119 –> 00:52:32,119
tourist stuff come out and like explore some
local places that you know have made these

546
00:52:32,119 –> 00:52:33,119
communities the communities that they are
and are helping them grow and be amazing so

547
00:52:33,119 –> 00:52:34,119
thank you

548
00:52:34,119 –> 00:52:35,119
Jenna’s a good is of ours cocktails and different
kinds of stuff

549
00:52:35,119 –> 00:52:36,119
I’m never here on Saturdays well thank you
for coming in like I said seriously if you

550
00:52:36,119 –> 00:52:37,119
guys want to join us for dinner later come
join us um but yeah we had a great time being

551
00:52:37,119 –> 00:52:38,119
an ambassador for being out the room just
like Jenna is so she told us all about it

552
00:52:38,119 –> 00:52:39,119
now we’re here and tried it for ourselves
wrapped up but I kind of felt like he was

553
00:52:39,119 –> 00:52:40,119
wearing it like

554
00:52:40,119 –> 00:52:41,119
nation we’re here in Queens Big aLICe Brewing
if you’re in the area carry on down and hang

555
00:52:41,119 –> 00:52:42,119
out it’s a cool cool cat room pool vibe cool
space great beers and if you’re visiting in

556
00:52:42,119 –> 00:52:42,137
the future mark this on your map now because
you want to come check it out cheers everyone