Episode 107
Taplist: McFleshman's Hazy IPAs
After much reluctance due to being "trendy," Bobby finally made a hazy. And now there is a few more on tap. The gang reviews the origins and recipes of Blazy, Alter Ego, and other varients of the McFleshman's Hazy family.
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CHAPTERS
00:00 Welcome to Respecting the Beer!
01:10 Why Brew a Hazy?
02:54 What Makes a Hazy?
04:33 Hazy Origins And Hype
06:26 Hops, Terpenes, And Flavor (Oh My!)
07:46 Brewing Alter Ego Recipe
11:09 Water Chemistry & Mouthfeel
14:25 Controlling Haze Stability
16:26 Shelf Stable Haze
16:43 Hazy Alter Egos
17:23 Toasting Coconut Tales
20:57 Rambutan Beer Dreams
22:16 Adding Fruit Safely
23:28 Why Blaze and Maisy?
25:35 Mango London Origin
28:51 Future Variants and Fats
30:38 Cheese Curd Beer Chaos
33:03 Support Us on Patreon!
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CREDITS
Hosts:
Bobby Fleshman - https://www.mcfleshmans.com/
Allison Fleshman -https://www.instagram.com/mcfleshmans/
Joel Hermansen
Gary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/
Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/
Recorded & Produced by David Kalsow - https://davidkalsow.com/
Brought to you by McFleshman's Brewing Co
Transcript
Hello everyone, and welcome to another episode of Respecting the Beer.
Gary Arndt:My name is Gary Arndt with me as usual, the couple who is named a Power Couple for 2026 in Brewing Magazine.
Gary Arndt:Allison and Bobby Fleshman.
Gary Arndt:Welcome back to the show, and we have a special guest, the Man with the New York Times that is personally killing the craft beer industry, Mr. Joel Hermanson.
Joel Hermansen:Okay, that requires some context.
Joel Hermansen:Oh,
Allison Fleshman:this is
Gary Arndt:the Not really
Allison Fleshman:truth.
Joel Hermansen:I actually wasn't cited in the article.
Joel Hermansen:I think it was heavily implied they were talking
Gary Arndt:about you.
Joel Hermansen:I was the archetype behind the article.
Allison Fleshman:And that's for a later episode
Gary Arndt:it was
Joel Hermansen:called.
Joel Hermansen:Oh, definitely.
Joel Hermansen:We're gonna have the author on too.
Gary Arndt:Yeah, they heard they talked to him.
Gary Arndt:Mole Germans.
Joel Hermansen:Right?
Gary Arndt:The person that you were referring to.
Gary Arndt:Uh, so we've talked about one of the things that they brought up in this article, which is, which is why I mentioned it was a bunch of things that were hurting the craft beer industry.
Gary Arndt:Crazy names, IPAs.
Gary Arndt:IPAs,
Joel Hermansen:non IPAs.
Gary Arndt:But one of the things, and we've, we've addressed this kind of obliquely before in previous episodes, but we're gonna go to it head on today, is hazy.
Gary Arndt:And you've kind of mentioned that like when you started the brewery, you didn't really want to do hazy, but then the market kind of demands it.
Gary Arndt:Yep.
Gary Arndt:And then you have to do a hazy, and then there's a lot of places that do hazy.
Gary Arndt:So we're gonna talk.
Gary Arndt:About the hazy that you brew and the variations thereof, because there are several.
Gary Arndt:And, uh, so why don't we just start with.
Gary Arndt:Why did you sell out and do a hazing?
Joel Hermansen:Do you wear a disguise when you brew that?
Joel Hermansen:Like, are you back there with like a fake wig and a beard that's fake?
Joel Hermansen:Um,
Bobby Fleshman:well that's funny.
Allison Fleshman:Well, no, because we can't be FDA regulations have beards exposed.
Allison Fleshman:Oh yeah,
Bobby Fleshman:yeah.
Bobby Fleshman:Oh, clown wigs are allowed now.
Bobby Fleshman:He wears like
Gary Arndt:the humpty glasses.
Bobby Fleshman:I do have a FLA of Flav clock, but I'm not sure that that is a disguise as much as an ornament.
Bobby Fleshman:So it's, let's start with the name.
Bobby Fleshman:The name of its Alter Ego.
Bobby Fleshman:So in that vein, you know, it's, it is everything that Mc Fleshman isn't.
Bobby Fleshman:So we ended up making this hazy, uh, I mean, it's not everything that we're not, but, but it's not a traditional style.
Bobby Fleshman:I would've
Gary Arndt:called it Parallel universe.
Bobby Fleshman:Parallel universe.
Allison Fleshman:Yeah.
Allison Fleshman:It's definitely parallel.
Bobby Fleshman:Yeah.
Bobby Fleshman:There was a pool, I think as to when I would finally cave.
Bobby Fleshman:And make it.
Allison Fleshman:And finally cave, meaning that the brewing industry, like most breweries, craft breweries, started having a hazy around 2017.
Bobby Fleshman:Uh, you know, is that about the year?
Bobby Fleshman:I don't have it in front of me, but Heady Topper, the Alchemist was the first.
Bobby Fleshman:Yeah.
Bobby Fleshman:Vermont.
Bobby Fleshman:Well, I'm sure that that's debatable, but they're, they are highly sided as being the first.
Bobby Fleshman:That must have been, before
Gary Arndt:we go any further
Bobby Fleshman:Yeah.
Gary Arndt:Define what a hazy is.
Bobby Fleshman:Yeah.
Bobby Fleshman:Cool.
Bobby Fleshman:And I, I'm trying to think back to the heady topper, because that's the one, uh, that defines the style.
Bobby Fleshman:So it is, it was something created and it was created for the intention of making full flavor and fruitiness from, uh, the full flavor, uh, the smoothness, the full bodied fruitiness, everything except bitterness really.
Bobby Fleshman:And.
Bobby Fleshman:And yeah.
Bobby Fleshman:Right.
Allison Fleshman:Wow.
Bobby Fleshman:So
Allison Fleshman:I just, can we, I I just pause for a second.
Allison Fleshman:So I am drinking a stout right now, and I haven't actually had our hazy in about two years, I think.
Allison Fleshman:'Cause I always tend towards the ales and such, but there's like no hops whatsoever that I can taste in it.
Bobby Fleshman:It's, it's flavor and aroma, but no bitter.
Bobby Fleshman:It's, it's bitterness, it, fruity stringency,
Allison Fleshman:it's
Bobby Fleshman:all, um, so they, and I'm
Allison Fleshman:kind of taking a back bite because it's really good.
Bobby Fleshman:So they were.
Bobby Fleshman:They were pushing back to the West Coast idea of what a, what an IPA is.
Bobby Fleshman:This is the way I see it anyway, and I think it's documented as such.
Bobby Fleshman:In New England, they wanted to create their own thing.
Bobby Fleshman:They didn't want to have to brew West Coast IPA in Vermont.
Bobby Fleshman:And so they created.
Bobby Fleshman:And also they, they were trying to respond to a modern palate.
Bobby Fleshman:People wanted something that was less bitter.
Bobby Fleshman:They, there is what's called a lupin shift and you have to drink enough IPA, uh, until you can handle drinking double IPAs.
Allison Fleshman:Now lupin is the alpha acid in
Bobby Fleshman:Yeah.
Allison Fleshman:The hops that make it, that bitter taste that kinda lingers on your tongue and makes you pucker.
Bobby Fleshman:Absolutely.
Bobby Fleshman:Yeah.
Bobby Fleshman:Do
Gary Arndt:you know that that is an Armenian word and it is Joel's middle name?
Allison Fleshman:There
Bobby Fleshman:it is.
Bobby Fleshman:If it isn't, it will be.
Bobby Fleshman:Did you
Gary Arndt:know that Joel is Armenian?
Gary Arndt:I know.
Gary Arndt:Yeah,
Bobby Fleshman:there full circle case.
Bobby Fleshman:Yeah.
Bobby Fleshman:Listeners.
Bobby Fleshman:So, so, so they were putting this together, they being, uh, the Alchemist and I'm sure a dozen other breweries in that region.
Bobby Fleshman:They were putting together the tools and the know-how to make something that was all of those things.
Bobby Fleshman:Their intention, however, was never for it to be hazy.
Bobby Fleshman:That was a consequence and none of what I just said had anything to do with what it looks like.
Bobby Fleshman:Uh, and it looked like hell, it looked like chicken soup in a can.
Bobby Fleshman:So they started to market it.
Bobby Fleshman:Once they made it, it was well received and made it again, and it snowballed, but all along the way.
Bobby Fleshman:Go ahead now.
Allison Fleshman:Oh, I was just gonna.
Allison Fleshman:Go ahead.
Bobby Fleshman:I was gonna say that along the way, they were trying to figure out how to deal with this god awful looking thing in a glass.
Bobby Fleshman:And so they decided not to allow it to be put into a glass.
Bobby Fleshman:So if you read a heady topper, it says, don't take it out of the can for all these reasons, for aroma, uh, that, that now is more historical than it is anything else, because people have embraced the appearance of these beers.
Bobby Fleshman:But originally they were trying to hide the appearance from you, and they were, they were hiding behind the idea that it would make it more focused a role.
Allison Fleshman:Yeah.
Allison Fleshman:This seemingly new style hit the market.
Allison Fleshman:And then everyone went crazy for it.
Allison Fleshman:And there's rumors of Heady Topper having a line out the door that was like a five hour wait.
Allison Fleshman:Oh.
Allison Fleshman:But they've been known as many things.
Allison Fleshman:Now, correct me when I'm wrong on this one.
Allison Fleshman:They've been known as Juicy because they really taste more citrusy.
Allison Fleshman:Um, they're like, or Melon or, or Melon or like fruit flavored instead of bitter.
Allison Fleshman:They've been known as the hazy IPA, the East or, yeah.
Allison Fleshman:New England.
Allison Fleshman:IPA.
Allison Fleshman:And then there's one
Bobby Fleshman:juicy, juicy hazy.
Bobby Fleshman:Yeah.
Bobby Fleshman:Can't,
Allison Fleshman:wasn't
Bobby Fleshman:it real?
Bobby Fleshman:And they become the base, the beer for like your milkshakes.
Bobby Fleshman:So when you start, which
Allison Fleshman:that's just gross.
Bobby Fleshman:Let's talk.
Bobby Fleshman:Yeah.
Bobby Fleshman:That's where comes into the equation.
Bobby Fleshman:And
Joel Hermansen:that's outrageous.
Bobby Fleshman:Yeah.
Bobby Fleshman:It goes pretty far.
Bobby Fleshman:We won't get, we'll get to that later.
Bobby Fleshman:I know.
Bobby Fleshman:I didn't know that was a thing.
Bobby Fleshman:Oh yeah,
Joel Hermansen:yeah.
Joel Hermansen:We can't have that.
Joel Hermansen:Be a thing here.
Bobby Fleshman:We'll, we'll get to variations that we do on, on this one in a minute.
Allison Fleshman:So anyway, so it's a, it's a easy drinking beer and honestly it's a really great gateway beer for folks that don't like the bitter flavor, that hops yield, that it's it's fruity.
Allison Fleshman:It, it tastes like grapefruit juice in a lot of cases.
Bobby Fleshman:So in nature you find terpenes and they, they give you these, all these.
Bobby Fleshman:These aromas we associate with fruits,
Allison Fleshman:pause, terpenes are the fresh cut grass smell,
Bobby Fleshman:uh, as an example.
Bobby Fleshman:But, but they're, they're all these different things that we associate with all these different vegetables and fruits and hops are really high in them, and you can combine them and trick your palate into thinking that you're consuming fruits.
Bobby Fleshman:And so for that, they were trying to use.
Bobby Fleshman:These hops, by the way, these hops were throwaway hops back 50 years ago that make these high melon citrus flavors and aromas because the Germans were sort of the, the founding fathers of everything we know of in beer today.
Bobby Fleshman:And they were looking for clean lager.
Bobby Fleshman:Uh.
Bobby Fleshman:What we call, uh, noble saw type hops, uh, clean just a little bit, uh, woody or a little bit spicy.
Bobby Fleshman:And they, they were throwaway.
Bobby Fleshman:No one was developing these things until an industry came along, like the craft beer industry in the United States in the early eighties and on through to the two thousands.
Bobby Fleshman:And now we've got a new hot variety arriving every week on the scene and a market to embrace it.
Bobby Fleshman:Oh
Allison Fleshman:God.
Allison Fleshman:Well, and this one came out in like 20, I wanna say it's 20.
Allison Fleshman:It was pre COVID.
Allison Fleshman:We had just opened, and you and I swore we would never brew a hazy.
Bobby Fleshman:Well, I had just gotten outta brewing school and all I had learned was how to make a clear beer.
Bobby Fleshman:Yeah.
Bobby Fleshman:And the day that I graduate from brewing school, it feels like that's the day that Heady Topper released.
Bobby Fleshman:I mean, it was released on the market.
Joel Hermansen:So in other words, it's a dysfunction.
Bobby Fleshman:Well, it's, it's a brand new interpretation and it, it's gotta be some like, kinda like the
Allison Fleshman:tulips that had that Yeah.
Allison Fleshman:Irrigation with them.
Allison Fleshman:That was actually like a genetic flaw.
Allison Fleshman:But then they sold a lot of them.
Allison Fleshman:Yeah.
Allison Fleshman:And they were more expensive because of that flaw.
Bobby Fleshman:And I think it can be cerebral after having done it and worked with it so long.
Bobby Fleshman:But I also think that it can be very, uh, chaotic.
Bobby Fleshman:It, it doesn't, it's like jazz, I think.
Bobby Fleshman:And I don't know jazz, I'm not like that into it, but I do understand that there's good jazz and there's bad jazz, and I think that this.
Bobby Fleshman:The style can, can cover the gamut and and how it's interpreted, but it never plays by the rules.
Bobby Fleshman:That's the thing that has broken people's brains about it, including me, but it also made me technically interested to do it.
Bobby Fleshman:I was hiding behind that.
Bobby Fleshman:We have to do this for our brand, but I was really interested in it as a brewer, I wanted to dig into it
Joel Hermansen:and it has a cult following around here like it.
Allison Fleshman:It's the only
Joel Hermansen:beer I've ever seen it absolutely appeals
Bobby Fleshman:to.
Bobby Fleshman:Gotta shout out.
Joel Hermansen:Specific
Bobby Fleshman:to Bruce.
Allison Fleshman:People.
Bobby Fleshman:Shout
Allison Fleshman:out to Bruce.
Bobby Fleshman:Yeah.
Allison Fleshman:I've seen people jump out of their seat when they try one for the first time, like they are so like, oh my God, that's so good.
Bobby Fleshman:Well, and it's, I didn't want to just make it because that it pays bills and that's where the market is.
Bobby Fleshman:I mean, that's, that's sort of where we eventually, uh, went with it, was to follow the market.
Bobby Fleshman:But I personally wanted to make it because I thought we could do as good as anyone else, even though we're not known for it.
Bobby Fleshman:And so we worked on it behind the scenes.
Bobby Fleshman:You know, first, uh, on paper we were trying to find these New Zealand hot varieties.
Bobby Fleshman:I think New Zealand hot varieties play a big role in this.
Bobby Fleshman:Uh, we can talk about the Southern hemisphere impact on hop expression at, at some point, but I, I wanted to do that where everyone else seems to be leaning a little bit more northern hemisphere, at least at that time.
Bobby Fleshman:We wanted to run away from that.
Bobby Fleshman:It was, it was, uh, more melon, papaya and really complex, uh, less, in some ways less fruity and just more layered.
Gary Arndt:What, what are you putting into it in terms of fruit?
Bobby Fleshman:No fruit.
Bobby Fleshman:Now you, so there's literally no fruit in your We'll, get to Rico.
Bobby Fleshman:We exactly, we will In the
Allison Fleshman:base, in the base beer and in a fruity ip, the, the hazy juicy IP that surprises me
Bobby Fleshman:loaded with terpenes.
Bobby Fleshman:There's all
Allison Fleshman:hops.
Allison Fleshman:That are yielding those
Bobby Fleshman:flavors.
Bobby Fleshman:And if you, and I, and I, like I was mentioning with New Zealand, you get a certain soil and climate in New Zealand that makes some of these grapes high in, in Thiols and they express differently and people love New Zealand wines for that reason.
Bobby Fleshman:But that same soil can make these hops express the same way that these same terpenes sneak into their the outcome.
Joel Hermansen:So this actually appeals.
Joel Hermansen:To the scientific, inventive and curious side of your brain.
Joel Hermansen:Does
Bobby Fleshman:it?
Bobby Fleshman:Oh my God, yeah.
Bobby Fleshman:As much as I was annoyed by it, I was also, I kept, I was awake at night trying to understand it and it, it was something I didn't see coming.
Bobby Fleshman:It wasn't a natural progression for beer.
Gary Arndt:So another question, we've talked a lot about how when you make a pilsner or a lager, you will go out of your way to treat the water to.
Gary Arndt:Try to emulate the original water with this.
Gary Arndt:It seems like you're not, there's no basis.
Gary Arndt:Oh, right.
Gary Arndt:Yeah.
Gary Arndt:So you're kind, kind of freestyle.
Gary Arndt:It's
Bobby Fleshman:what I'm doing.
Bobby Fleshman:Water.
Bobby Fleshman:This is one place where the, the entire industry, I, I would, I would think agrees.
Bobby Fleshman:So where one extreme we would have an English IPA where you put a ton of sulfate, so ca calcium sulfate into that.
Bobby Fleshman:'cause you're really trying to play up the bitterness.
Bobby Fleshman:And that that sharp tingy finish.
Bobby Fleshman:And, and it really, that kind of plays through most of all, all IPAs all the way through West Coast.
Bobby Fleshman:But then comes along this beer, who is the antithesis of West Coast and wants to not play up that bitterness, but rather that multi fruitiness and that salt is, uh, I went blank.
Bobby Fleshman:Calcium chloride and calcium chloride.
Bobby Fleshman:The chloride is what giving you, gives you that roundness and, uh.
Bobby Fleshman:It suppresses that bitterness.
Bobby Fleshman:It gives you more of a full lingering, uh, palette onto which to layer these malts and these, and these hops.
Bobby Fleshman:And by the way, that's the other thing.
Bobby Fleshman:It's is and, and, and it's, it's a lot.
Bobby Fleshman:It's not a little, it's like four to one ratio in terms of the calcium chloride to the sulfate, and that's fairly unanimous across the industry.
Bobby Fleshman:The question is, you got the ratio now, how much of the absolute amount?
Gary Arndt:It seems odd that for such a new beer that there would be a consensus.
Bobby Fleshman:Yeah.
Bobby Fleshman:But on the other hand, if one brewery gets credit for making it and everyone coalesce around it, you have an opportunity to, well, really well define it so.
Bobby Fleshman:It goes a couple ways.
Bobby Fleshman:People didn't rebel against the formulation per se, although we can talk about how you make them hazy and make them hazy for a long time, they were more, they were more trying to come to terms with how do we as a industry, market this and not sell our souls and leave behind what, why we all got into this and, and our existing market as we dive into the new one.
Bobby Fleshman:But I was gonna say one more thing about mouthfeel.
Bobby Fleshman:Calcium chloride.
Bobby Fleshman:The other one is you have to not use malted barley.
Bobby Fleshman:You are using a lot of, you can use malted or unmalted wheat, you'll use flaked oats.
Bobby Fleshman:And one of the tricks up our sleeves, we walk, we work with, uh, malt Europe, based in Milwaukee and they make, uh, particular crystal wheat that I absolutely adore.
Bobby Fleshman:And it shows up in stepchild too, and it gives, uh, just a little more.
Bobby Fleshman:Roundness and, and a little more mouthfeel.
Bobby Fleshman:Uh, put it in about 4% of that recipe.
Bobby Fleshman:And by the way, anyone that wants to know my recipe, just email me.
Bobby Fleshman:What's that?
Allison Fleshman:Don't do that.
Allison Fleshman:Um, I'm raising my hand 'cause I have a question.
Allison Fleshman:So is it adding those types of wheat.
Allison Fleshman:Adds more proteins and that's what causes the haze.
Bobby Fleshman:Yep.
Bobby Fleshman:Well, it gives it that mouth feel.
Allison Fleshman:Okay.
Bobby Fleshman:And as to what causes the haze.
Bobby Fleshman:This is really funny.
Bobby Fleshman:And originally, I don't think this is where the Alchemist was, was coming up with,
Allison Fleshman:remember I That's the Alchemist by the way, just saying.
Bobby Fleshman:Yeah, Alchemist.
Bobby Fleshman:I'm thinking I'm saying it.
Allison Fleshman:Yeah, it's
Bobby Fleshman:say Alchemist.
Bobby Fleshman:Alchemist.
Bobby Fleshman:Yeah.
Bobby Fleshman:I'm sorry.
Bobby Fleshman:Yeah, I'm sorry.
Bobby Fleshman:Yeah.
Allison Fleshman:You saying Alchemist is the person who's like.
Allison Fleshman:I
Bobby Fleshman:know created the
Allison Fleshman:chemistry of this makes me happy.
Bobby Fleshman:Where was I?
Bobby Fleshman:Um, they weren't intending to make something hazy, but once it became a thing, then everybody's trying to figure out how to make it the same haze for the same length of time.
Bobby Fleshman:And
Gary Arndt:just to ask the dumb question, you're not filtering this
Bobby Fleshman:right, but side sidebar, there's a brewery, uh, rhymes with.
Bobby Fleshman:Tidal town about 20 miles from here.
Bobby Fleshman:That does filter it.
Bobby Fleshman:And,
Gary Arndt:but that is on the Bay of Fundee in New Brunswick, by the way.
Gary Arndt:That has the world's largest tides title town.
Bobby Fleshman:Yeah, exactly.
Bobby Fleshman:Yeah, yeah, yeah.
Bobby Fleshman:No, and it's not a bad thing.
Bobby Fleshman:I mean, this is the thing, this is where you get into the process, and, and I don't, I don't know if that's meant.
Bobby Fleshman:To be public knowledge, but you can take it out and put it back in.
Bobby Fleshman:You can, you can control the haze in different ways.
Bobby Fleshman:We're also trying to figure that some people will run it through a centrifuge and that removes the sediment and then you can put it back in, or to varying degrees, you remove it.
Bobby Fleshman:To begin with,
Joel Hermansen:would Irish Moss do anything?
Bobby Fleshman:Irish moss, ironically, is a positive,
Joel Hermansen:but those who are listening who are home brewers, your warlock tabs or sometimes if you use plain Irish moss.
Joel Hermansen:Has that clarifying quality is, does it play
Bobby Fleshman:a role?
Bobby Fleshman:Yeah, Caran.
Bobby Fleshman:Yeah.
Bobby Fleshman:Caron is a certain, has a certain molecular charge to it, and it can, it can pull out these proteins that cause haze.
Bobby Fleshman:But here's the irony.
Bobby Fleshman:Uh, if you don't use that, you actually do.
Bobby Fleshman:I actually do have learned all the secrets away.
Bobby Fleshman:I have learned to use carragee in, in the world, in the boil cattle, even with this style because my intention is to pull out.
Bobby Fleshman:The haze causing particles.
Bobby Fleshman:That will precipitate out in a short period of time.
Bobby Fleshman:I'm more interested in those long term haze causing particles, and that's where you get an elegant haze and not chicken soup in that glass for six months down the road.
Bobby Fleshman:Those are some tricks that I've learned.
Bobby Fleshman:That's one, uh, altering pH.
Bobby Fleshman:When I do the whirlpool post brew kettle, I've learned from Charlie Bamforth.
Bobby Fleshman:He's told me in certain.
Bobby Fleshman:Term, uh, sort of ambiguous terms as to look at that pH.
Bobby Fleshman:And we started to play with that pH and we identified that if you hit a certain number, you can, you can create a shelf stable haze.
Bobby Fleshman:So my mind is blown, right?
Bobby Fleshman:I'm trying to make clear beers nine days outta the week, but then you gotta take this hat off that hat off and put this other one on, whatever that means.
Bobby Fleshman:Nine outta 10 days.
Bobby Fleshman:Yeah.
Gary Arndt:Okay.
Gary Arndt:So, so everything we've described so far is your alter ego, which is your stock hazy.
Gary Arndt:Stock
Bobby Fleshman:hazy, yeah.
Gary Arndt:But you also have.
Gary Arndt:The Maisy.
Joel Hermansen:Mm-hmm.
Gary Arndt:And the blaze
Joel Hermansen:and the ka ka k. Crazy.
Bobby Fleshman:And we have lazy.
Bobby Fleshman:And
Joel Hermansen:lazy
Bobby Fleshman:and there's another one.
Bobby Fleshman:Ha.
Bobby Fleshman:Can I make a suggestion too?
Bobby Fleshman:I'm working on Daisy, which is gonna be the na hazy, you know
Gary Arndt:how
Bobby Fleshman:you make wine
Gary Arndt:for your, uh, Altima or the Altima Rose?
Gary Arndt:You take that, you put it in your IPA Purple Haze.
Bobby Fleshman:Oh yeah.
Bobby Fleshman:Oh yeah.
Joel Hermansen:Can I, can I tell one of my favorite Bobby stories right now?
Bobby Fleshman:Uh oh.
Allison Fleshman:It depends.
Joel Hermansen:No, no, no.
Joel Hermansen:Totally appropriate.
Allison Fleshman:Cool.
Joel Hermansen:So I was coming into work one day, I don't know, it was maybe 18 months ago.
Joel Hermansen:And whenever I come in, you know, and if, if I see you, there's always, your mind's always moving.
Joel Hermansen:You're always doing something.
Joel Hermansen:You're never just sitting still.
Joel Hermansen:Okay.
Joel Hermansen:So you never know.
Joel Hermansen:Like the other day I came in and you're running across the alley for something, and I didn't even ask.
Joel Hermansen:I'm like, oh, okay.
Joel Hermansen:He's just running over there.
Joel Hermansen:Okay.
Joel Hermansen:And then I came in 18 months ago.
Joel Hermansen:And I see Bobby in the back of the brewery, behind the brewery outside sitting over like a little cooking stove kind of a thing with tinfoil all over the place.
Joel Hermansen:And I said, Hey buddy, what are you doing?
Joel Hermansen:And you said, oh, I'm just toasting real coconut for, oh my God, I forgot
Bobby Fleshman:about that.
Bobby Fleshman:That's the
Joel Hermansen:lazy for this lazy.
Joel Hermansen:Uh, I, like, I didn't, it didn't even like register as, as like odd.
Joel Hermansen:I'm like, oh, of course he is.
Joel Hermansen:And I just went in and, and started what I was doing.
Joel Hermansen:And you remained outside in the back of the brewery.
Joel Hermansen:Toasting real raw coconut.
Bobby Fleshman:Yep.
Joel Hermansen:For that beer.
Allison Fleshman:This is like the pain in the ass pumpkin that
Bobby Fleshman:Yep.
Allison Fleshman:We've all divorced you because of it.
Bobby Fleshman:Yeah.
Bobby Fleshman:I forgot about
Joel Hermansen:that.
Joel Hermansen:But this is, this is what you do.
Joel Hermansen:Like, I don't think, like, when
Allison Fleshman:people come in here is hard.
Allison Fleshman:'cause to get the coconut, you gotta nail that toast.
Allison Fleshman:Well, you were wanting the toast, but also coconut's, like the fat doesn't wanna mix with the water.
Allison Fleshman:Like you're, you're fighting.
Allison Fleshman:Well, yeah.
Bobby Fleshman:I mean, and also I'm just gonna, I hate to say it, but I'm admiring the lacing on this hazy right now.
Bobby Fleshman:That, that's, by the way, you never see that.
Bobby Fleshman:You never see lacing on a hazy.
Bobby Fleshman:At least I,
Joel Hermansen:well, my, my point in bringing this up is that it's, it's like vintage you.
Joel Hermansen:You know, do you agree?
Allison Fleshman:Oh, yes.
Joel Hermansen:Like he, he's not gonna cut a corner.
Allison Fleshman:No,
Joel Hermansen:he's in the back.
Joel Hermansen:Nope.
Joel Hermansen:And, and I've told this story like when we have this beer on.
Allison Fleshman:Mm-hmm.
Joel Hermansen:And I'll tell people that, you know, that I caught
Allison Fleshman:and the LA's not on very often, but yeah, and it's a.
Allison Fleshman:He was ting something the other day and I was like, so is Decoction really necessary?
Allison Fleshman:And you're like, well, and I mean, it adds three or four hours of labor referred to episode.
Allison Fleshman:It really does X,
Bobby Fleshman:Y, Z. Yeah.
Allison Fleshman:And, or Y,
Joel Hermansen:Y,
Allison Fleshman:Z,
Bobby Fleshman:Y,
Allison Fleshman:YZ.
Allison Fleshman:There will never be
Gary Arndt:said Thank you.
Allison Fleshman:Bobby will never, um, give into the argument that it's not worth it
Gary Arndt:when, just as an aside, we're using like the dried brown coconut.
Bobby Fleshman:No, I don't
Gary Arndt:think I, or Fresh Green Co coconut.
Bobby Fleshman:Uh oh.
Bobby Fleshman:Now you've reached the limit of my,
Gary Arndt:there was just coconut.
Gary Arndt:Okay.
Gary Arndt:So if you get a coconut in Wisconsin, it's usually gonna be like a brown
Bobby Fleshman:uhhuh
Gary Arndt:nut type thing, which is a dried where the husk is off.
Bobby Fleshman:Yes.
Gary Arndt:A green coconut fresh off the tree.
Gary Arndt:Okay.
Gary Arndt:Yeah.
Gary Arndt:Is extremely soft.
Bobby Fleshman:Okay.
Bobby Fleshman:No, yeah,
Gary Arndt:like it's used for baby food in a lot of places.
Gary Arndt:It's so soft.
Bobby Fleshman:Yeah,
Gary Arndt:and I would, I wouldn't bet.
Gary Arndt:But I'm thinking that you could, you could do something with that and it would have a different profile.
Gary Arndt:Yeah.
Gary Arndt:Than if you were using that dried coconut.
Gary Arndt:I'm sure it would.
Gary Arndt:And everything we think of as coconut.
Bobby Fleshman:Yeah.
Gary Arndt:Is that dried?
Gary Arndt:Nutty?
Gary Arndt:Yes.
Gary Arndt:Coconut.
Bobby Fleshman:Yes.
Gary Arndt:Whereas the fresh coconut with coconut milk.
Bobby Fleshman:Yep.
Gary Arndt:I think you might be able to do something more with it.
Gary Arndt:'cause it acts more like a fruit.
Bobby Fleshman:I, I think you're not wrong.
Gary Arndt:Instead
Bobby Fleshman:of nutty.
Bobby Fleshman:It's funny.
Bobby Fleshman:Side note.
Bobby Fleshman:Coconut milk was a waste product until they identified a market for it.
Bobby Fleshman:Right.
Bobby Fleshman:You know?
Bobby Fleshman:Oh yeah.
Bobby Fleshman:Became like this billion dollar industry at some point.
Bobby Fleshman:So
Joel Hermansen:he's gonna be online today trying find his coconut.
Gary Arndt:He, he's, there's hundred percent.
Gary Arndt:He's
Joel Hermansen:already written it down in
Gary Arndt:his, just go to the Asian market.
Gary Arndt:They got all sorts of stuff on Wisconsin.
Bobby Fleshman:Go and buy him.
Bobby Fleshman:Buy 300 pounds of their,
Gary Arndt:I'm gonna bring you in a ramean some night.
Gary Arndt:Best fruit in the world.
Bobby Fleshman:Okay.
Gary Arndt:Get it on Thursday.
Gary Arndt:Wait, what Ramean Best fruit in the world.
Gary Arndt:It's the ugliest thing.
Gary Arndt:It looks like it's hairy.
Gary Arndt:It's so good.
Bobby Fleshman:we're gonna formulate a recipe and someone's gotta come up with an AZ name for it.
Bobby Fleshman:It's all, they all in with a ZY
Gary Arndt:um,
Joel Hermansen:razzy.
Allison Fleshman:Oh goodness.
Allison Fleshman:Okay.
Allison Fleshman:What that sidebar.
Allison Fleshman:So the, the Blaze was probably our
Joel Hermansen:butane
Allison Fleshman:most popular.
Allison Fleshman:That
Joel Hermansen:is
Gary Arndt:an
Joel Hermansen:ugly
Gary Arndt:fruit.
Gary Arndt:What is that tail?
Gary Arndt:You pop it open.
Gary Arndt:It looks like a sea urchin, but it's so good.
Gary Arndt:Like the outside.
Gary Arndt:Yes, it's not, but I, when I was in Bangkok for several months, I, there's this woman at the corner, she ran Fruit Strand and every day I went there and I got like a pound of Ramean and it was so good.
Gary Arndt:And when I went to the place on Wisconsin Avenue.
Gary Arndt:The, the, yeah,
Joel Hermansen:that place is great.
Gary Arndt:And I remember the first time I went and I said, do you have Ramean?
Gary Arndt:The woman's eyes just popped.
Gary Arndt:She goes, you know, Ramean.
Gary Arndt:And it, it's not a fruit that, that travels really well, which is why you don't see it here.
Gary Arndt:Mm. But they do get it there and it sells out super fast because it is so good.
Joel Hermansen:Can you arrange for some, for a beer?
Allison Fleshman:That's a lot.
Gary Arndt:It would, if you did a test batch, maybe of like a five gallons or something, you could probably squeeze enough out
Allison Fleshman:to get up most of the fruit that we, so here's a question.
Allison Fleshman:So how do we add fruit to these beers?
Bobby Fleshman:Oh,
Allison Fleshman:yeah.
Allison Fleshman:So not coconut that you roast by yourself after shucking it yourself.
Bobby Fleshman:Yeah.
Bobby Fleshman:Well, right.
Bobby Fleshman:That's so
Joel Hermansen:funny.
Bobby Fleshman:They're all,
Joel Hermansen:Hey, what are you doing?
Joel Hermansen:Oh, just roasting rock coconut for the beer.
Joel Hermansen:Of course.
Bobby Fleshman:One of our best suppliers is Oregon Fruit.
Bobby Fleshman:Uh, I'm based in Oregon.
Bobby Fleshman:They, they.
Bobby Fleshman:Source fruit from all over the nation, but they, they process it there, and by process, I mean they just blend it.
Bobby Fleshman:They just puree it so we don't have to, and then it arrives in, you know, five gallons or 50 gallon drums, and then we we're able to put that directly into a beer.
Bobby Fleshman:Uh, the issue of course, when you put these fruits into, uh, be you need to make sure the yeast are not alive or not.
Bobby Fleshman:That they are dormant.
Bobby Fleshman:They're not
Allison Fleshman:hungry.
Bobby Fleshman:Yeah.
Bobby Fleshman:Yeah.
Bobby Fleshman:Because if they're not dormant, they're just going crazy.
Bobby Fleshman:They're gonna start re multiplying and fermenting and guess what you're gonna end up with?
Bobby Fleshman:Not a six point a half percent beer, but an eight point a half percent beer and absolutely no sugar left behind.
Allison Fleshman:And an exploding keg
Bobby Fleshman:pack.
Bobby Fleshman:And well, if, yeah, if you throw it in a keg before it's done, you know, there's all those problems.
Bobby Fleshman:So there, there's a, you gotta fill out, you gotta learn your yeast and you gotta, 'cause you don't wanna filter 'em out.
Gary Arndt:What?
Bobby Fleshman:So
Gary Arndt:what drove you to choose Mango?
Gary Arndt:And blood orange.
Bobby Fleshman:Yeah.
Bobby Fleshman:Okay.
Gary Arndt:And I guess coconut as opposed to other fruits.
Bobby Fleshman:Yeah.
Bobby Fleshman:Well it's just a little bit of a stepchild conversation 'cause we were, we were making love
Joel Hermansen:stepchild by the way that we
Bobby Fleshman:need an episode, we're brewing that next week.
Bobby Fleshman:So that's the best doubt for the holidays.
Bobby Fleshman:So we were sitting there with one of our first renditions of ego and, and we didn't hit our final gravity so we didn't have sort of the mouth feel I was looking for.
Bobby Fleshman:And there was a few other things, and I was, you were
Allison Fleshman:very mad about this by the mad I could, like, our home life changes when he's mad about a beer and I just knew you were pissy.
Bobby Fleshman:I knew it wasn't a bad beer, it needed more body.
Bobby Fleshman:And so I'm like, I'm not dumping some milk sugar in there, which is one of those ways to make that milkshake we were talking about.
Bobby Fleshman:Uh, not gonna do that.
Bobby Fleshman:That's, I've, I, I've learned my lesson.
Bobby Fleshman:I played that game and it doesn't work that well.
Bobby Fleshman:So I thought, well, we can get some sugar in there from another source.
Bobby Fleshman:Great.
Bobby Fleshman:So let's look for a fruit that gives us some, some notes that sort of play off of what we already have in there, hop wise.
Bobby Fleshman:And you can look on the, you can, you can.
Bobby Fleshman:Look up the references and read all the adjectives, but rather than that we just sit down with all the fruits we had available to us and we just did some benchtop testing and blaze was just born the blood orange mixed with alter ego, so blood orange hazy, which fun fact, it was actually blase.
Bobby Fleshman:We just
Allison Fleshman:took, no, not fun fact, stupid.
Allison Fleshman:You fact.
Bobby Fleshman:It was a, it was, it was sort of a nudge.
Bobby Fleshman:It was, uh, I don't know.
Bobby Fleshman:I'm poking fun at the whole industry
Allison Fleshman:anyway, so you made a mis so you weren't as satisfied.
Allison Fleshman:And so you add blood
Bobby Fleshman:orange to like, so we add that and
Allison Fleshman:basically salvage the beer that
Bobby Fleshman:we unanimously the staff.
Bobby Fleshman:All admitted how they were lying to me when I asked them, how do you think this ego is?
Bobby Fleshman:And then as soon as they, they liked and loved what Blaze was, they had to admit that they were, they were a little less, uh, impressed by the, the base beer at that time.
Bobby Fleshman:Yeah.
Bobby Fleshman:They were
Allison Fleshman:like all alter ego's, fine, but Blaze,
Gary Arndt:oh my God, I prefer the Blaze over the Maisie just because I'm not a mango guy.
Allison Fleshman:Mm-hmm.
Bobby Fleshman:Yeah.
Bobby Fleshman:And that's, and that's the thing that, so.
Bobby Fleshman:Mango is one of the reasons, one of my inspirations in this beer overall, these hops that we choose.
Bobby Fleshman:'cause I had an experience in London having, uh, a mango at a, at a restaurant, an Indian restaurant in London.
Bobby Fleshman:And it blew my mind and it changed me forever.
Allison Fleshman:Can I just give some context of this story?
Allison Fleshman:Yeah.
Allison Fleshman:So Bobby's, um, in England with the, the husband of his advisor, um, from, uh, nasa.
Allison Fleshman:Anyway, so the husband, uh, crusher, he's a. Professional rock climber who like writes rock climbing books in his special Oh, I love rock climbing books.
Allison Fleshman:Right.
Allison Fleshman:His specialty is in the, won't believe what, what he writes, Utah.
Allison Fleshman:What are they?
Allison Fleshman:The Utah, the,
Bobby Fleshman:oh, the Desert Towers.
Allison Fleshman:Yeah,
Bobby Fleshman:yeah, yeah.
Allison Fleshman:Anyway, and so, um, anyway, so he, and so he's British and he is like, they're in London, like, and he's like, Bobby, let's go to this, uh, Indian food place.
Allison Fleshman:So they go, um, and they both decide to get like the world's hottest
Bobby Fleshman:loo at level 10.
Bobby Fleshman:Was that brick lane?
Bobby Fleshman:I can't recall.
Gary Arndt:That's like kind of the Indian.
Gary Arndt:District for a lot of,
Bobby Fleshman:a lot of really
Gary Arndt:good Indian restaurant
Bobby Fleshman:could well be, could well be
Allison Fleshman:anyway.
Allison Fleshman:So they're both dying because they've both had the hottest thing that they could possibly eat.
Allison Fleshman:I mean, this is, this is beyond, anyway, and they bring these mangoes out to them to both enjoy.
Allison Fleshman:And they're both like, I think you were both crying.
Bobby Fleshman:Oh, it was a spiritual exchange we were having, there's sweat off of, yeah.
Bobby Fleshman:The forehead.
Allison Fleshman:And this is someone who's like a professional rock climber in the heat of the desert.
Allison Fleshman:Like, I can handle things.
Allison Fleshman:Yeah.
Allison Fleshman:Lose,
Bobby Fleshman:so
Allison Fleshman:losing it completely over this
Bobby Fleshman:mango.
Bobby Fleshman:But, you know, we capped it off with just a basic mango.
Bobby Fleshman:I'm like, what's the big deal?
Bobby Fleshman:Because they, they said they had like five mangoes lit. I'm like, what's the big deal?
Bobby Fleshman:It's a mango.
Bobby Fleshman:And at, at that time, I'm not even sure that I was that familiar with mango at all, but they brought, but they're
Joel Hermansen:so hard to cut.
Bobby Fleshman:Oh, this one was just like pudding.
Bobby Fleshman:So they bring it out and, and they do the grid pattern on it, and you take your spoon and I just, it was just like, not overly ripe, but just perfectly ripe.
Bobby Fleshman:It was just like a spoon off of the,
Allison Fleshman:so.
Allison Fleshman:Fast forward, do that When, when Bobby's in a pissy mood 'cause a beer is not treating him right or something's wrong or whatever, I'll actually go and buy him mango as a way of lake.
Allison Fleshman:Just, oh, hey honey, I mango's probably my favorite for now.
Allison Fleshman:You need, you need a happy day.
Allison Fleshman:Here you go.
Allison Fleshman:Have a mango can say where
Gary Arndt:my anti mango bias comes from.
Bobby Fleshman:Where's that?
Gary Arndt:Uh, so I was staying at a place in Indonesia.
Gary Arndt:And there was this gigantic mango tree in the yard of this place.
Gary Arndt:And they weren't harvesting the mangoes.
Gary Arndt:They just let 'em fall to the ground.
Gary Arndt:And the ground is just full of these shitty rotten mangoes.
Gary Arndt:And I had to smell this all the time.
Gary Arndt:Oh, that's funny.
Gary Arndt:Oh man.
Gary Arndt:That's where I kind of had, they're very
Allison Fleshman:fragrant.
Gary Arndt:I think I developed this anti mango bias.
Gary Arndt:Yeah,
Bobby Fleshman:fair enough.
Bobby Fleshman:Fair enough.
Bobby Fleshman:And that's, and that's fair.
Bobby Fleshman:That's
Gary Arndt:so Gary.
Bobby Fleshman:That is So Gary.
Bobby Fleshman:So I, I will say that whether or not it was intentional, we built a beer that had a lot of terpenes that serve as a great base for a lot of other fruits.
Bobby Fleshman:Mm-hmm.
Bobby Fleshman:And turns out it, it works well with citrus in the case of Blaze and this, this mango character.
Bobby Fleshman:And then we played around with other like stone fruit.
Bobby Fleshman:The cranberry one is really
Bobby Fleshman:popular stone
Joel Hermansen:fruit.
Joel Hermansen:Yeah.
Joel Hermansen:That was my favorite one.
Bobby Fleshman:We've done a tangerine, which is called tasie.
Bobby Fleshman:So we, we
Allison Fleshman:did do a tazy.
Bobby Fleshman:We, yeah, we, we probably have half a dozen if we go back and really think about it.
Bobby Fleshman:I do, I
Gary Arndt:remember told you about the time I was in Maryland in.
Gary Arndt:And someone was removing paint from something and it was a tarp.
Gary Arndt:And turpentine.
Gary Arndt:Terpene.
Allison Fleshman:Oh my God, that makes me happy,
Bobby Fleshman:man.
Bobby Fleshman:Oh my gosh.
Joel Hermansen:People.
Bobby Fleshman:So
Allison Fleshman:yeah, so that's
Bobby Fleshman:our, it's been a fun beer for us.
Bobby Fleshman:That's our alter, alter ego.
Bobby Fleshman:It's
Joel Hermansen:future.
Bobby Fleshman:I don't, with the, with this beer.
Bobby Fleshman:Yep.
Bobby Fleshman:What's next?
Bobby Fleshman:The future with this beer?
Bobby Fleshman:Well, I mean, immediately we're brewing the lazy, which is L-E-I-Z-Y, which is a really popular coconut in pineapple.
Bobby Fleshman:Uh, bringing that one back.
Gary Arndt:That wasn't bad.
Gary Arndt:Yeah, coconut and pineapple works together.
Bobby Fleshman:It does.
Bobby Fleshman:It does, but it, it's very, it can't be very polarizing.
Bobby Fleshman:It's, although
Allison Fleshman:it's a couple of fruit.
Allison Fleshman:Fruit.
Allison Fleshman:So this is where, you know, for the business, I argue, do you need to be roasting this coconut?
Allison Fleshman:So coconut's really hard to put into the beers.
Allison Fleshman:And so I'm like, can you just make it a pineapple?
Allison Fleshman:And then people will think coconut pineapple, you know, if you just pineapple
Joel Hermansen:Allison, he's the type of mine who needs to be outback roasting coconuts.
Allison Fleshman:I hear you.
Allison Fleshman:But I don't wanna, like, that's in all
Gary Arndt:sincerity.
Gary Arndt:If you can figure out a way.
Gary Arndt:To integrate fats into beer, you will hit something that will be as big as a hazy.
Gary Arndt:Yeah.
Gary Arndt:You can create a whole new genre of beer.
Allison Fleshman:Let's be, I mean, homogenized beer is not, we, I mean that's we're,
Gary Arndt:because you can then put bacon flavor
Allison Fleshman:Yeah.
Allison Fleshman:Into beer.
Allison Fleshman:That's a no on, I mean, chemistry won't allow it.
Allison Fleshman:So I'm both intrigued.
Allison Fleshman:You're, you're fighting intermolecular interactions and the
Bobby Fleshman:terrifi fight.
Bobby Fleshman:Yeah.
Gary Arndt:Intrigued and repulsed at the same time.
Gary Arndt:Like I said, there's, there's, uh, high-end bartenders.
Gary Arndt:Oh yeah.
Gary Arndt:That mixologists that have done fat washing
Bobby Fleshman:and that's,
Gary Arndt:and they put it into mixed drinks.
Allison Fleshman:That's, but the emulsification, like, you need that emulsifiers and things.
Bobby Fleshman:This is ultrasonic.
Bobby Fleshman:Emulsification is how we put THC into, uh, out.
Bobby Fleshman:See, it's possible.
Bobby Fleshman:We've already done it, but.
Bobby Fleshman:You don't worry about foam.
Bobby Fleshman:With those products.
Bobby Fleshman:Foam is an issue no matter how emulsified,
Allison Fleshman:so that's true.
Allison Fleshman:You add any fat to it, your foam's gone.
Gary Arndt:See, you're thinking too much like scientists.
Gary Arndt:Not enough like marketers now.
Gary Arndt:Bacon, beer.
Gary Arndt:Yeah.
Gary Arndt:Which I like to call a Wisconsin IPA.
Joel Hermansen:Yeah.
Joel Hermansen:But
Gary Arndt:we did horse beer.
Gary Arndt:We
Joel Hermansen:did in the collaboration with our good friends at a B, F. We did the Packer beer two years ago that had the cheese.
Allison Fleshman:Oh God, don't bring up the cheese curd beer.
Allison Fleshman:The gold,
Joel Hermansen:the, the, the cheese curds.
Joel Hermansen:Oh yeah.
Joel Hermansen:We called it Lava Stick and the Lava
Bobby Fleshman:Inside.
Bobby Fleshman:And it started as an April Fools joke at here at Mc Fleshman.
Bobby Fleshman:Yeah.
Bobby Fleshman:And
Joel Hermansen:the clear can.
Allison Fleshman:Yes.
Bobby Fleshman:A clear can.
Bobby Fleshman:And we were sitting at a table 10 feet from where we're recording this and, and we were talking about how we should make this
Allison Fleshman:real.
Allison Fleshman:We have quite a bit, by the way.
Bobby Fleshman:Yeah.
Allison Fleshman:From what I recall.
Gary Arndt:Yeah.
Gary Arndt:No, that, that is still.
Gary Arndt:I'm not saying it's a good beer.
Gary Arndt:But it's a good idea.
Bobby Fleshman:Marketing
Gary Arndt:goal.
Gary Arndt:It was.
Gary Arndt:It was fun.
Gary Arndt:You can sell that.
Gary Arndt:You people bought it.
Gary Arndt:And even if you, you can sell that at places when people come to Wisconsin at all the dumb tourist shops.
Gary Arndt:Yep.
Gary Arndt:In Green Bay at the airport, stuff like that.
Gary Arndt:And they will buy that shit.
Bobby Fleshman:I will give Ben Fogel our neighbor credit for that marketing.
Bobby Fleshman:He
Allison Fleshman:followed through with
Bobby Fleshman:that.
Bobby Fleshman:'cause we were just a bunch of assholes just drinking beers.
Bobby Fleshman:Yeah.
Bobby Fleshman:And talking about turning an fools joke are founded.
Bobby Fleshman:Oh goodness.
Bobby Fleshman:A bunch of
Gary Arndt:assholes drinking beer.
Bobby Fleshman:Yeah.
Bobby Fleshman:Well, he did it.
Bobby Fleshman:So he had a line on these clear cans and the next day, I guess they went into clear cans because he just happened to have a line on 'em.
Bobby Fleshman:So he went down to another brewery that was canning the next day into the clear cans.
Allison Fleshman:What was the base for?
Allison Fleshman:It was the October Fest.
Bobby Fleshman:October Fest.
Allison Fleshman:We
Bobby Fleshman:just threw some
Allison Fleshman:October.
Allison Fleshman:There's always October Fest lying around.
Bobby Fleshman:Yeah.
Joel Hermansen:The beef sticks when they came out of there were so good.
Allison Fleshman:Oh my God.
Bobby Fleshman:They
Joel Hermansen:were so good.
Joel Hermansen:Right.
Joel Hermansen:I No, I'm, I'm with you.
Allison Fleshman:Well, and I mean, you can, my art reaction is another way you can get bacon flavor, so like there you can, you can probably do some, you know, smoked beers that have that.
Allison Fleshman:Well smoked beer does suggest that very well.
Allison Fleshman:And the Zer, we have not made Azer if we made a,
Bobby Fleshman:we have not.
Bobby Fleshman:We can
Gary Arndt:put beer in Brotts.
Gary Arndt:We can put Brotts in beer.
Gary Arndt:We
Bobby Fleshman:have not made Agro
Allison Fleshman:Azer Gary.
Allison Fleshman:You need to have a gr sir. We'll make you one.
Gary Arndt:Uh, this is Jurassic Park level.
Gary Arndt:Shit.
Gary Arndt:We're talking about bringing Velociraptors back to life.
Allison Fleshman:Oh my God.
Allison Fleshman:Can they,
Gary Arndt:they were so concerned about if they could do it, they didn't ask if they should do
Allison Fleshman:it.
Allison Fleshman:Oh my god.
Allison Fleshman:Can they be wearing Little Saddles?
Allison Fleshman:Is this
Bobby Fleshman:another Ryan Heitz brought episode?
Bobby Fleshman:It, it's, it's kind of in that same vein, it feels, yeah.
Gary Arndt:Yeah.
Gary Arndt:You would, if there's a Nobel Prize for beer, you would win it.
Gary Arndt:If you could somehow put B Browett in beer, and I'm not talking bits of B Browett, but the Browett flavor in a beer.
Allison Fleshman:Dude, the Broer, like,
Bobby Fleshman:we can do that.
Bobby Fleshman:That's kind of a ham and cheese beer.
Allison Fleshman:It is the ham and cheese beer.
Gary Arndt:All right.
Bobby Fleshman:I can tell Joel wants a beer now.
Bobby Fleshman:He's thirsty.
Gary Arndt:Wow.
Allison Fleshman:So
Gary Arndt:speaking of amazing, that's gonna conclude this episode of Respecting the Beer.
Gary Arndt:I'm sure we've all.
Gary Arndt:Turned you off on many different types of beer.
Gary Arndt:The producer respecting the beer is David Kalsow.
Gary Arndt:Without David, there would be no show.
Gary Arndt:Please make sure to join the Facebook group to get updates between everything and to join the Patreon group where you can get specially brewed beers that are only available to Patreon members and to hear all the stuff that gets cut out, which I assure you is pretty substantial links to.
Gary Arndt:Both of these are in the show notes, and until next time, please remember to respect the beer.
