Episode 81
The Origins of Oktoberfest
Oktoberfest is a party AND a beer! Join Gary, Allison, and Bobby as they delve into the brewing secrets, seasonal challenges, and history of the beloved annual event.
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TIMELINE
00:00 Welcome!
00:15 The Popularity of Oktoberfest Beer
02:05 The Brewing Process and Ingredients
03:23 The Science Behind the Flavor
04:33 Nostalgia and Local Popularity
09:08 Fest Beer vs. October Fest
11:57 Brewing and Aging Techniques
12:46 Planning for Oktoberfest
12:59 Challenges of Brewing Oktoberfest
14:00 New Tanks and Production Changes
17:55 Balancing Seasonal and Year-Round Beers
20:52 Future Plans and Expansion
22:47 Support us on Patreon!
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CREDITS
Hosts:
Joel Hermansen
Music by Sarah Lynn Huss
Recorded & Produced by David Kalsow
Brought to you by McFleshman's Brewing Co
Transcript
Hello everyone and welcome to another episode of Respecting the Beer.
Speaker:My name is Gary Arndt.
Speaker:With me again are the good doctors, Allison and Bobby f Fleshman, and tis the season this.
Speaker:I know a lot of people here have been waiting for it with bated breath because two of your most popular beers Fest beer, and October Fest are now finally on the menu.
Speaker:Finally
Speaker:and so, and off as fast as they go on, we kick kegs left and right.
Speaker:So in a previous episode you had mentioned that an inordinate amount of your capacity is dedicated to the creation of October Fest every year.
Speaker:So how much of that exactly, and why
Speaker:15% of what we make is octoberfest and we have to do that in a relatively short span of time, so, so is that
Speaker:15% by volume?
Speaker:By volume.
Speaker:Yeah.
Speaker:What we make is that beer, it, we distribute it to 28 counties and it's the official local October Fest at Appleton's, October Fest Festival.
Speaker:But, but the y bit I would say is because it's delicious.
Speaker:It is such a good beer.
Speaker:It is like the, it, it's, to me it's like if the lagger had a baby with an ale, it's like a rich, rounded.
Speaker:Ale, but it's a locker.
Speaker:And in marketing
Speaker:wise, it's incredibly easy to sell it because everybody knows what it is.
Speaker:You have to explain an alt beer to people.
Speaker:Yeah.
Speaker:A Schwartz beer, a dunkle.
Speaker:This is not one we have to explain.
Speaker:And for
Speaker:ours, um, so ours is the mc Flesh men's October Fest.
Speaker:And I remember it was our infamous trip down to Cincinnati to buy the back bar, um, where we came up with the names of a lot of our beers.
Speaker:Um, but the October Fest, it, we would just name it Mc, flesh Man's October Fest, because the name, the word October Fest just like sums up everything there is to know about the style.
Speaker:We save our confusing names for the, like the other ones, like all peer.
Speaker:Yeah.
Speaker:Well, it's not trademarked either, I assume so.
Speaker:That also helps.
Speaker:Yeah.
Speaker:Yeah, exactly.
Speaker:Hence the name Mc Fleshman as well.
Speaker:'cause it was a made up word.
Speaker:So what goes into Octoberfest and what makes it different and special and why does it take up so much?
Speaker:Is it just demand that it's 15%?
Speaker:Because I would think 5 47 or some of the other beers that sell well would take up more.
Speaker:Well, we don't sell 5 47 in 28 counties to the extent that this, that we sell this beer.
Speaker:So that, that's why we have to make so much of it.
Speaker:Um, we are in lagger country.
Speaker:Can I just interrupt real
Speaker:quick and give a huge shout out to Matt Long who just brought me a beer up at the podcast?
Speaker:Oh my gosh, I'm so excited.
Speaker:Nice, nice.
Speaker:Poor too.
Speaker:I love our beer.
Speaker:Tinder staff.
Speaker:He's one of my favorites.
Speaker:I'm sorry.
Speaker:You're all my favorite.
Speaker:If you're listening.
Speaker:Matt's amazing.
Speaker:Thank you.
Speaker:But people love laggers.
Speaker:In the, in, in Wisconsin, it's the home of Miller and I guess Pabst and all these other historical breweries,
Speaker:Leinenkugel's,
Speaker:Leinenkugel's.
Speaker:It goes on and on.
Speaker:But the ok, October Fest is a little richer in flavor, a little heavier, a little more alcohol, a little fuller.
Speaker:It's a toasty beer.
Speaker:It's not, can we
Speaker:say the word malano?
Speaker:You can say that.
Speaker:And, and we don't.
Speaker:Decco this beer
Speaker:and yet the mein, and yet it does
Speaker:have it 'cause the malt itself has been, has gone through oid and type processes generally.
Speaker:What's a mein you might ask?
Speaker:That's a great question.
Speaker:I'm glad you
Speaker:asked it.
Speaker:Yeah.
Speaker:Um, it's very, it's what
Speaker:makes you love bacon so much.
Speaker:Listeners out there
Speaker:open the, when you, when you smell your toast, become toast.
Speaker:That's, that's striking most the moment bread becomes toast Reactions.
Speaker:Well, that's a mired reaction, but that's But it's from a oid.
Speaker:Yeah, yeah, yeah, yeah.
Speaker:That's the pathway that we, we should do, we should get a, a chemist that specializes in that pathway.
Speaker:We pathway.
Speaker:It's complicated.
Speaker:Um, but it's, um, we're looking for those toasty flavors.
Speaker:You, you heat, sugar and fat proteins, protein, sugar and fat.
Speaker:And no fat.
Speaker:No fat in our, no, you don't need that.
Speaker:You just need amino acids and sugars.
Speaker:Cool.
Speaker:And heat.
Speaker:And then you add that together.
Speaker:Water helps
Speaker:mediate,
Speaker:um, heat it up.
Speaker:And you get this.
Speaker:It's
Speaker:200 degrees is ideal, up to 300,
Speaker:a semi roasty flavor, but it's what gives bacon and uh, dosed bread.
Speaker:Anything you cook that
Speaker:changes color or aroma.
Speaker:Yeah, it's coming by way.
Speaker:It's what makes that
Speaker:marshmallow?
Speaker:The s'more, like once it's in the.
Speaker:The fire and it's, it's smore.
Speaker:Yeah.
Speaker:Yep.
Speaker:It's provided you have some proteins involved and some sugars, so, but people look forward to it.
Speaker:I think partly it's delicious.
Speaker:Partly it's nostalgic and we hit this time of year, people are thinking about October Fest season as a season, um, such as they do in Munich.
Speaker:And they definitely think about it that way here in Appleton too.
Speaker:And they start drinking the shit out of it.
Speaker:We, we put.
Speaker:I think I threw three kegs together on Friday just for the fun of it, where we normally would sell one keg over a weekend.
Speaker:We sold through all three.
Speaker:Uh, just trip.
Speaker:We're, we're now, we're just beginning September.
Speaker:By the end of the month, we'll probably go through two kegs a day,
Speaker:but I'm not wrong in that there's a different mouth feel to the marson to the October house.
Speaker:Right, because it's more alcohol.
Speaker:Oh.
Speaker:Which by the way, the, the, the style October Fest is called a marson.
Speaker:Um,
Speaker:because
Speaker:it's brewed in March, right?
Speaker:Or it should be at least.
Speaker:Um, and I recently learned that, um, in the olden days, like 18 hundreds or so, when the style was really developed, it was because, um, with the German re Heska boat, uh, definitely brewing to the season.
Speaker:Um, they had a bunch of leftover malt and hops that they needed to get rid of because it was illegal to brew over the summer.
Speaker:And so in March when some of the final beers were being brewed, um, they just kind of used what was left over.
Speaker:Um, in March.
Speaker:March, and they would march stronger
Speaker:beers because they were meant to be kept over.
Speaker:Yep.
Speaker:The, the summer.
Speaker:Um, but there is a roundness to it though.
Speaker:The mouth view, there view isn't as like, zesty or, or, um, dancey.
Speaker:Yeah, like, lack of a better phrase.
Speaker:Um, as some of the laggers, the laggers typically have a very crisp taste on the tongue or feel on the tongue.
Speaker:The marson for me at least, has a, a, a thicker.
Speaker:Two reasons.
Speaker:There's not nearly the hops that you might have in a, a pilsner, thank goodness, or even a helis.
Speaker:Uh, but the other reason is that those ingredients have been toasted and, and they, and a my art reaction.
Speaker:And they give you a, a more complexity and, and they again, and the other thing is it's more alcohol.
Speaker:It's a bigger beer, and that gives a certain fullness.
Speaker:So there's are three reasons there.
Speaker:Uh.
Speaker:Fourth reason, uh, you might throw in some caramel malts and caramel is, hang on.
Speaker:Is it, you might throw in as in like you're just feeling lucky and you just do or you do in particular?
Speaker:I
Speaker:do.
Speaker:And I think that that's fairly common everywhere.
Speaker:Uh, that makes October Fest.
Speaker:'cause it does give it that, that sweetness and that fullness.
Speaker:Uh, the caramel's not produced by action of proteins and sugars.
Speaker:It's sugar on sugar.
Speaker:And that's done.
Speaker:That's done upstream.
Speaker:That sounds inappropriate.
Speaker:It's respecting the beer after dark, so if someone gets an octoberfest, they're getting some hot sugar on sugar action.
Speaker:That's kind of one way to put it.
Speaker:Beer through my mouth.
Speaker:We should
Speaker:mark which ones have said action anyway.
Speaker:Uh,
Speaker:not the Ted ones.
Speaker:'cause
Speaker:that's just too much.
Speaker:That's just my art.
Speaker:Oh, my art.
Speaker:I have too
Speaker:many jokes.
Speaker:Um, so anyway, we tossed a little bit of this caramel malt in this caramel malts produced upstream, uh, by our malt producer.
Speaker:They have ways to, to generate that.
Speaker:It's, it's the same as when you make candy.
Speaker:Uh, you're combining these sugars under high heat and, and you're creating this complex concoction.
Speaker:I will say what's happening normally when you mash you.
Speaker:Uh, are.
Speaker:How do I say this?
Speaker:When you mash, when you, when how you make beer, you're, you crush the grain and you make your, your, your, uh, wt and you boil that, but you're doing that in an entire porridge.
Speaker:The guys that make malt have learned how to actually do all of that conversion process before you receive it, and that's where Caramel Malt comes from.
Speaker:So.
Speaker:They'll actually stew inside of the seed and then they'll heat that up to high temperatures after the sugars have been converted like they are during the brewing process.
Speaker:So each little seed's, like a teeny little mash ton, a teeny little kettle, and it gets to you as little candy packets and then we just throw it in and dissolve it into the mash.
Speaker:I'm curious how long you have like dreamed of these things to come up with that analogy and like thinking about these little.
Speaker:I've heard it said to maybe by brief at some point.
Speaker:Okay,
Speaker:so it wasn't my original idea 'cause that's taking
Speaker:some deep thought to get to that picture.
Speaker:Well each little seed is just a little bitty mash happening and then they heat it up at the end and turn it into these candies.
Speaker:You never wanna chew on 'em 'cause they really are little hard candies.
Speaker:So that's another reason why you're getting that fullness.
Speaker:So
Speaker:if you find yourself, you know, walking along and you just stumble upon some caramel mal, be careful.
Speaker:But that, I think that's it.
Speaker:I think the nostalgia carries it a long ways.
Speaker:Mo, what is it?
Speaker:81% of our community claims German lineage and it's the easiest style in the world to sell around here for sure.
Speaker:October Fest is not the only thing you bring out this time of year.
Speaker:Right?
Speaker:There's also a great demand for fest beer.
Speaker:Yes, correct.
Speaker:Yeah.
Speaker:So how much Bobby's drinking right now and I keep stealing er.
Speaker:So what is the difference Uhhuh between?
Speaker:'cause I think of the regulars who come here, the Fest beer is actually look forward to more than the October Fest, but I think a lot of people on the menu probably are not as familiar with Fest beer.
Speaker:And so they'll go for an October Fest because it's a familiar thing.
Speaker:Yeah.
Speaker:And if you even look at the logo.
Speaker:They're sisters, I would say.
Speaker:Yeah, they definitely are sisters, in fact, uh, because the logos are inverses of each other.
Speaker:If you go to Munich and you order an Octoberfest, you get a fest beer there, there is no longer meson served at October Fest.
Speaker:I would, I'm sure exceptions, but it's not what people drink in, in Munich.
Speaker:In modern times, they've learned to make malts more and more light.
Speaker:And, uh, more and more drinkable.
Speaker:The drinkability is really important.
Speaker:So just the, the, the overarching specs.
Speaker:Yeah.
Speaker:Um, the Marson or our October fest is six and
Speaker:a, uh, it's about 5, 6, 5 October Fest.
Speaker:0.6%. Yeah.
Speaker:Um, and then, and a, a rich red rubish, um, brown color, amber color
Speaker:from those, from those malts that come malt from the older methodology of making malts, um, that we all
Speaker:know is not good for your teeth.
Speaker:But, um, the fast beer though is a, like a. Cut a golden, um, lighter, much lighter color, more than
Speaker:our helles, less than our October.
Speaker:Uh, and it's at 4.4
Speaker:0.66%, so you're not, you're shaving off about a percent alcohol.
Speaker:It makes it more drinkable.
Speaker:It's not as sugary.
Speaker:Mm-hmm.
Speaker:We don't add any of these caramels, and it
Speaker:doesn't have the roundness as the Marin does.
Speaker:Um, it's definitely much lighter.
Speaker:It tastes it.
Speaker:It feels like a lagger.
Speaker:It has less hops yet, presents more hoppy because it doesn't have those caramel malts to, to balance it.
Speaker:Uh, it's just a little crisper and I think that that strikes the pal of So it's
Speaker:just sugar, not sugar on sugar.
Speaker:Yeah.
Speaker:It strikes the palate of people in Germany and people here love it too.
Speaker:Is Gary points out, uh, some of that's a little bit of the novelty too, because there's not a lot of breweries that have championed it.
Speaker:Like we have, but we're really trying to educate people and bring them around to what an October Fest would look like today.
Speaker:Yeah.
Speaker:And from what I understand, if you were to go to the October Fest in Munich Yep.
Speaker:You are going to get a fest beer.
Speaker:That's exactly
Speaker:right.
Speaker:Not,
Speaker:yep.
Speaker:A hundred percent a marzen, right?
Speaker:Yeah.
Speaker:You might be able to find a marts and if you know where to look, but that's not what people are drinking the leader at a time, which is good
Speaker:' cause Yeah, they're drinking the big leaders.
Speaker:We have half liter signs in the tap room, but the, the big leader ones, that's a lot of he or the he of Iten, wrong one.
Speaker:Um, that's a lot of marzen to Yeah.
Speaker:Yeah.
Speaker:To take down.
Speaker:Well, the Germans like to drink beer notoriously, and they're, they've tried to dial in a recipe that is drinkable and not so mu heavy on the palate.
Speaker:They want it to be something they drink a lot of and look forward to each year.
Speaker:So.
Speaker:When do we brew?
Speaker:We brew best beer in October.
Speaker:Best In a perfect world, let me see.
Speaker:Let me just say this.
Speaker:Hypothetically, if we had tanks, we would do it in March.
Speaker:We would follow the rules and do it like it.
Speaker:The Germans did many, many.
Speaker:Would we leave them in the lagering tanks or would we put them in kegs?
Speaker:Wow.
Speaker:I don't think we have time to do the episode on loggers, but I will say that that whole idea of whether they should be left in a horizontal aging tank for X number of weeks is.
Speaker:Contentious and debatable, uh, from Charlie Bamforth.
Speaker:But what
Speaker:would you do?
Speaker:What would I do?
Speaker:I would probably let the numbers speak to me.
Speaker:We'd probably get more sensory on it to see if it actually does make a better beer.
Speaker:If we had that much time, we would, we would put in the tank 16, 20, 24 weeks to see what would come out.
Speaker:The other side.
Speaker:Dang.
Speaker:Yeah.
Speaker:But 12 weeks seems to be the sweet spot for us.
Speaker:Okay.
Speaker:So we, it's what we have the availability to brew it in June,
Speaker:early June.
Speaker:Yeah.
Speaker:We start in June and we hit it hard.
Speaker:It fills every tank up and everyone's pissed off that we don't have 5 47 a public out.
Speaker:Yeah.
Speaker:Being married lobby
Speaker:is frustrating in many ways, and October Fest season is one of them.
Speaker:Because it's normally in around June.
Speaker:Then there's
Speaker:Milo music that we working on.
Speaker:You're stressed and you're like, it's
Speaker:October Fest.
Speaker:Oh my god.
Speaker:Gotta a brew October Fest.
Speaker:And then what's funny is you're stressed this week because we gotta get October Fest and all the kegs.
Speaker:And I was like, I thought you brewed October Fest.
Speaker:Now it's packaging.
Speaker:He just, he gets snippy around October Fest season.
Speaker:I don't know.
Speaker:I get excited around this season.
Speaker:I mean, it, it's stressful, but it's what we, why we do this.
Speaker:And we knew when we wrote down our first number of beers, this was gonna have to be one of them.
Speaker:And we hope we hoped that it would be successful.
Speaker:And the first year that we, uh, opened, we didn't brew one and we, we missed the, we really missed the boat and we got a lot of backlash for that.
Speaker:So I had made, I made amends to never miss that yet.
Speaker:Well, you
Speaker:also figuring it out, I mean, opening a brewery is not easy.
Speaker:Yeah.
Speaker:We were open what, how many months by that time?
Speaker:Four.
Speaker:It wasn't many.
Speaker:Yeah.
Speaker:And
Speaker:we actually hadn't, at that point we were still brewing on Appleton Beer factory system.
Speaker:So we didn't have on, yeah, I was building our
Speaker:system
Speaker:brewing there.
Speaker:Yeah.
Speaker:So you are going to be getting, I think we've talked about this before, some tanks, right?
Speaker:Soon.
Speaker:Very soon.
Speaker:Starting in two days from this podcast.
Speaker:So how is this going to change?
Speaker:Uh, well, I guess not just October Fest, but.
Speaker:Uh, your entire production system.
Speaker:'cause I, I think it'll affect this if you're producing that much of it.
Speaker:Uh, which should have huge implications.
Speaker:Yeah.
Speaker:Well we're, it's just a baby tank that we're getting.
Speaker:We're not getting a lagering tank.
Speaker:Well, but it's multidimensional.
Speaker:The three,
Speaker:the Tess Rack, we'll not go into in
Speaker:dimensional space in this episode.
Speaker:Um, so it's hard to keep straight.
Speaker:Um, so what happens is our little batches take.
Speaker:The big tanks up out of necessity, and this will make sure that our big tanks don't get taken up.
Speaker:So even though it's a small tank, it's, it's effectively adding tanks for these bigger batches of like Oktoberfest.
Speaker:Yeah.
Speaker:So we're, we're building.
Speaker:We're building an expansion here really to achieve our quote, small batches.
Speaker:There's still 3000 pint batches.
Speaker:They're not tiny, but they're, they're small by, you know, 40 and 60 barrel standards.
Speaker:They're 10 barrel tanks.
Speaker:Um, that's gonna change everything.
Speaker:And, and it's, as we've been saying on this podcast, we're kind of expanding alongside the beer factory next door to us.
Speaker:And they have a bigger system than we do.
Speaker:So we can look at bigger batches on their system and, and then there's a plethora of small batches that we can prove for them on our system.
Speaker:So we're really looking at how the two of us can grow together and how the two systems work that way.
Speaker:And long-term strategy.
Speaker:We have two lagering tanks right now.
Speaker:It'd be to get a third.
Speaker:Yep.
Speaker:Um, and these are the big, big ones.
Speaker:Um, well big for us.
Speaker:They're 20 barrels.
Speaker:It's not small.
Speaker:And so then we can really extreme, like, you know, open our capacity to bring more loggers,
Speaker:Hilde.
Speaker:All the time.
Speaker:All the time.
Speaker:12 months out of the year, Hilde,
Speaker:hopefully soon to celebrate the Hildegard Day.
Speaker:Yeah.
Speaker:Dang it, Gary.
Speaker:That's all I'm gonna think about now, when is that?
Speaker:September 17th.
Speaker:September 17th.
Speaker:Hildegard Day.
Speaker:Hilde Day.
Speaker:Uhhuh the day of Hilde.
Speaker:So in the past, I remember seeing Octoberfest on the menu.
Speaker:As late as maybe like February.
Speaker:Mm-hmm.
Speaker:Is that just kind of leftover inventory that you're So getting rid of
Speaker:what that is?
Speaker:It's not a lack of demand that we have it leftover.
Speaker:The issue is that we, we gamble on how much they will drink at Appleton's Festival.
Speaker:Oh goodness.
Speaker:And
Speaker:that is a huge dice.
Speaker:And Appleton's, uh, October Fest is something like 200,000 people and we make the local October Fest for it.
Speaker:And if it's too much to be around 200,000 of your not so close friends come to Lagger Fest, which is a week later and only have 250 friends around you.
Speaker:There it is.
Speaker:Insert sound effect.
Speaker:I'm just gonna
Speaker:throw that out there.
Speaker:But, but we, we gamble and we, we go through something like 80 half barrels in one day, but if we go through 65.
Speaker:Now we gotta find a place to put those 15 in a month, not called October through the taproom.
Speaker:Yeah.
Speaker:And selling it out in the wild.
Speaker:Is it just, it instantly drops off.
Speaker:Oh, yeah, yeah, yeah.
Speaker:No one buys it
Speaker:November 1st.
Speaker:Absolutely no one, but yeah, it call it November Fest.
Speaker:Well, we've, we've made that joke about them apples.
Speaker:Yeah.
Speaker:Work a deal with Red Lobster and just call it Lobster Fest.
Speaker:Anyway, we do have snail ale.
Speaker:I feel like there's a way we can work that into the menu.
Speaker:No.
Speaker:Crustacean Fest,
Speaker:another beer fest.
Speaker:Anyway,
Speaker:so there it is.
Speaker:Um, I would say the other thing is we, we hoped that it would be a popular beer, but when we threw ourselves into it entirely, and at the end of the day, I, we've been told that we have one of the best in the state.
Speaker:Yeah.
Speaker:And, and the, the numbers do speak to that.
Speaker:So I'm very proud of that.
Speaker:Is this, is this gonna remain a seasonal beer?
Speaker:Yes.
Speaker:Yeah, it always will be.
Speaker:I think you, you will lose that.
Speaker:That allure for sure if you do that, because I know
Speaker:one of your beer tenders suggested that you just have like, you know, December Fest, January Fest.
Speaker:That was of the Fest Beer.
Speaker:Yeah.
Speaker:Yes.
Speaker:I think that's a good idea.
Speaker:I mean, people, if we left Fest Beer on all year, people would drink it.
Speaker:It would.
Speaker:It would.
Speaker:But that doesn't really jive with our production schedule.
Speaker:That's true at all.
Speaker:Because you can't take Pirate's Cove off.
Speaker:So we have a helles year round, we have a vlogger.
Speaker:Those are
Speaker:some of the most stressful conversations Bobby and I have because.
Speaker:He'll come up to me and he's like, all right, do we brew?
Speaker:Or how many gallon or how many, not gallons, but how many batches of October Fest do we brew?
Speaker:Go?
Speaker:And we're like, it's a tough one.
Speaker:I mean, it could be a five or $10,000 gamble on Oh yeah.
Speaker:Easy.
Speaker:Which way we go either gaining or losing.
Speaker:Yeah.
Speaker:Um, but we will sell out this year.
Speaker:We're gonna undersell appleton's.
Speaker:Here's, uh, here's your, here's your, yep.
Speaker:And that was
Speaker:a choice.
Speaker:News.
Speaker:News, uh, flash.
Speaker:We're gonna undersell it.
Speaker:We wanna run out early during the festival.
Speaker:Mm-hmm.
Speaker:Also, we just don't have enough.
Speaker:We just, every year we seems like we increase by 30% and we just run out of it earlier and earlier.
Speaker:And that was one of
Speaker:the business gambles we took this year, especially since we're, we put money into the tank.
Speaker:And because of that, we didn't have as much tank time.
Speaker:Um, for other reasons we couldn't brew as much.
Speaker:We were behind in the brew schedule.
Speaker:So it was a like, okay, well what, what do we have to cut?
Speaker:And there wont be a
Speaker:February, October Fest on tap.
Speaker:There now won't be, that's the thing.
Speaker:But there are people that will drink it year round.
Speaker:It's just that we have got to move on to box.
Speaker:We have a, we have a doppel box that people are clamoring for, and we have a imperial stout, and the list goes on and on.
Speaker:Maybe this is another episode, but.
Speaker:Have you kind of nailed down what beers are gonna be permanent and what beers are gonna be seasonal because moving target things kind of, that
Speaker:is such a good question.
Speaker:I, there's kind of a schedule, but they're kind of isn't.
Speaker:Well, and there's also very
Speaker:squeaky wheels in the tap room who are like, you've gotta have this on all the time.
Speaker:And it's like, well, there's three people that really love the beer.
Speaker:Yeah.
Speaker:Um, it's such a hard question to answer.
Speaker:I've been thinking about the music analogy again, and I think a lot of musicians go out and they do a lot of side projects and they come back to some of their mainstays.
Speaker:And for us, I think that public house is one that we we're gonna do everything we can never to run out of our Irish Stout.
Speaker:Yeah.
Speaker:Uh, 5 47.
Speaker:But now to Nado is its own beast.
Speaker:We can't really run out that one.
Speaker:Pirates Cove is our helles and I would say it's like those, those five and something Amber.
Speaker:Yeah, Vienna.
Speaker:We can't run outta that either.
Speaker:Hilde, I would like to make, I'm trying to achieve year round with, with Hilde too.
Speaker:Oh yeah.
Speaker:And tall mass.
Speaker:That's just, that's self-serving.
Speaker:Our English I-P-A-M-S-B and Allison likes MSB, so yeah.
Speaker:So that's five ish.
Speaker:Yeah.
Speaker:Oh my gosh.
Speaker:MB 5, 4, 7.
Speaker:Well, and White Horse, I'd like that to be on.
Speaker:So you can see it's
Speaker:a moving target and it all depends on these, this expansion.
Speaker:The more tanks we have, the more we can have year round.
Speaker:How, um, you guys have never been to Octo, the October festival?
Speaker:No.
Speaker:No, unfortunately.
Speaker:Is that something you want to do sometime?
Speaker:Surprisingly, no.
Speaker:Really?
Speaker:I've like seen Munich.
Speaker:I'm not sure that I'd like to see that event.
Speaker:I've not been to the October Fest of Munich, but I know a lot of people who have.
Speaker:Yeah.
Speaker:Yeah.
Speaker:And they've all said the same thing.
Speaker:It's almost all tourists.
Speaker:Yeah.
Speaker:That it's not a local thing anymore, where the people of Munich are.
Speaker:Yeah.
Speaker:Coming together.
Speaker:It's just,
Speaker:I think that's what's happening throughout Europe of just there, like the, the cultural festivals and such are no longer, well, Europe
Speaker:is becoming a museum.
Speaker:Yep.
Speaker:Yeah.
Speaker:I wanna go to Prague and Pilsen and have beers there.
Speaker:Uh, go to Belgium and brew.
Speaker:Yeah.
Speaker:The idea of us going would be, um, one, we would never, I mean, good god, we never travel now because the brewery is soon.
Speaker:Soon, yeah.
Speaker:Um, but soon are we going somewhere
Speaker:plugging, we're plugging people into the roll so we can sneak away.
Speaker:I will
Speaker:believe it when I see it.
Speaker:Um, anyway, but, uh, let's open the location.
Speaker:Yeah.
Speaker:I would say that we would much rather.
Speaker:I wondered if she was listening
Speaker:the silence in Munich.
Speaker:Uh, let's, let's throw a dart offline.
Speaker:No, we would do other stuff probably.
Speaker:We have friends there.
Speaker:I'm not suggesting you ever do that, but I would be very curious to see if an American style microbrewery opened in Europe, how well it would go over.
Speaker:I know that in Germany it has been challenging Recently that's been tried and Germany does not.
Speaker:Yet have open arms to how the Americans make beer, uh, by and large.
Speaker:But there, well, what if
Speaker:we went in, like, I'm not saying I'm not endorsing this idea.
Speaker:Um, but what if we went in, like how, how close are our, is our, your brewing style?
Speaker:Well,
Speaker:they have plenty of that there though.
Speaker:So that's the other side of, of that coin.
Speaker:So I don't know.
Speaker:We'll have to do some thinking.
Speaker:I haven't done too much thinking.
Speaker:Are we, are we serious?
Speaker:But do we have 5, 4, 7?
Speaker:No, we're not getting serious about this.
Speaker:Well, that'll conclude this episode of Respecting the Beer.
Speaker:The producer of Respecting the Beer is David Kelso.
Speaker:Without David, there would be no show.
Speaker:Please join the Facebook group to get updates and support the show over on Patreon where you can listen to all sorts of stuff that don't actually make it on the podcast.
Speaker:Links to both of these can be found in the show notes.
Speaker:And until next time, please remember to respect the beer.
