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Episode 120

Taplist: Yorkshire Round

Allison hosts this chaotic Taplist as Bobby and Aaron tell the tale of the Yorkshire Round, a classic English brown ale inspired from their trip to Tadcaster, England.

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--

CHAPTERS

00:00 Welcome to Respecting the Beer!

01:50 Tadcaster Origin Story

04:27 Yorkshire Taste Notes

08:32 Diacetyl Deep Dive

11:34 Aaron’s Favorite English

15:22 Why It’s Called Round

17:58 Squares vs Cleaning

21:04 Mouthfeel and Malts

23:25 Awards and Tweaks

25:00 Cask Prep Challenges

26:05 What Is a Cask

28:33 Secondary Fermentation Timeline

29:51 Spiles Taps and Injuries

31:09 Beer Showers and Mishaps

32:37 Publican History Explained

34:39 Yorkshire Can Art

36:01 Why Brew Yorkshire

38:08 Wrap Up and Credits

--

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
Allison:

Hi, everyone.

Allison:

Welcome to another episode of Respecting the Beer.

Allison:

My name is Dr. Allison Fleshman, which is weird.

Allison:

I never like to be called doctor, 'cause that's strange.

Allison:

And Bobby, you don't like to be called doctor either.

Allison:

But do you like to be called Dr., Dr.

Allison:

Ale-larious 'cause you're so funny on beer?

Bobby:

This, this, this is, uh, fortunecookie.com Which- Christ … all the content is created by some- Oh … AI overlord.

Allison:

Um, any- I'm sitting in, uh, because, um, our host Gary Arndt and our pseudo host, uh, Decker are both stranded on the dark side of the moon and Artemis is currently flying to go retrieve them because Gary thought a great idea would be to go take pictures in the dark on the

Bobby:

other

Allison:

side-

Bobby:

And based on the trajectory-

Bobby:

of the moon … it seems as though he missed the boat there.

Bobby:

Oh, no.

Bobby:

On the way back- Oh … he was off to get some photos

Bobby:

… Allison: bless his heart.

Bobby:

Oh, well, he'll be back in eight months I think.

Bobby:

Oh.

Allison:

Anyway, so we are, uh, chatting with the wonderful AAF, Aaron Reimers and AAF is kind of what your nickname has been in ways since you've joined us.

Aaron:

It's all a mess-up in the POS system.

Allison:

There we go.

Allison:

And so, um, anyway, so we are talking about… So we decided to do an episode uh, several episodes on just, uh, pick a beer and talk about it, and today is Yorkshire Round day.

Allison:

So Bobby, tell me about Yorkshire Round English Brown.

Bobby:

Tell me about it.

Bobby:

Where did it come from?

Bobby:

Where, the idea of it?

Bobby:

And then I'll get into some science that you can correct me on in a second

Allison:

So you're asking me- Yeah … the question I just asked you.

Bobby:

The story of-

Allison:

Oh, the story of.

Allison:

Yeah.

Allison:

All right.

Allison:

So imagine we are in Tadcaster, England.

Allison:

We have gone to… You were at a b- uh, conference in London the MOP meeting, I bel- was it MOP?

Bobby:

Yep.

Allison:

Cool.

Allison:

This is the Magnetospheres of the Outer Planets meeting.

Allison:

Um, this is where a bunch of folks who work on the outer planets, which is not Mars, it's everybody else, um-

Bobby:

And they think it's a big meeting.

Bobby:

There's 300, so it's, it- Yeah.

Allison:

They even have, like, a fancy mop- … that they pass around.

Bobby:

Oh, yeah.

Bobby:

It's like a brass-plated mop.

Allison:

Anyway, so the Magnetospheres of the Outer Planets.

Allison:

Bobby went to London, and so I flew over.

Allison:

This was in 2008?

Allison:

No.

Allison:

Yeah.

Allison:

'09? Eight.

Allison:

That was eight.

Allison:

'08, '09.

Bobby:

Oh my God, it was eight.

Allison:

I know.

Allison:

Wow.

Allison:

Anyway, so, um, we fly over there.

Allison:

Uh, he does the conference, then I join him, and then we make a trip up to Tadcaster, England, to go see Sam Smith Brewing Company.

Allison:

And I know we've probably told this story on the podcast before, um, but we show up to this teeny, tiny little town and we're like, "We're here for the tour," and they're like, "Why the hell are you here?" There's like, there's like a lady at a desk, and there's like n- there's no… It's just, like, not even a build- there's not even an entryway.

Allison:

There's just a little tiny

Bobby:

desk.

Bobby:

And we, and we, we're the equivalent of dressed up for Disney World.

Bobby:

We have, like, our sunglasses- … and our shorts and our camera- Yeah.

Bobby:

… and we have all the things.

Bobby:

We're here.

Allison:

And so they're like, "Go, go away," and, "Go to the pub across the street." So we go to The White Horse and Angel and that's where, uh, we, um, meet the most wonderful publican.

Allison:

And he looks at us, and he just kind of shakes his head, and he just kinda- When we made

Bobby:

an order-

Allison:

Yeah … he was like- We're like, "We'd like one pale" … like- And he's like, "N- no I

Bobby:

want to-" IPA or something.

Bobby:

It was-

Allison:

Yeah, I can't even remember.

Bobby:

Maybe it was a porter.

Bobby:

It was one of their famous- I think it was a porter

Bobby:

T- at Sam Smith, they just use- And he

Allison:

just kind of shakes his head, and he's just like, "No. Sit, sit down." And that's when I had their pale ale, um,

Bobby:

and- Under the bar they had a pale on, on- On

Allison:

cask

Allison:

… Bobby: cask.

Allison:

Yeah.

Allison:

And, uh, we also had an English brown fresh from the cask, and I mean, it j- oh, just tears in the eyes, it was so amazing.

Bobby:

It was

Allison:

epic.

Allison:

And he continued to tell us basically how we didn't understand anything about beer and what real beer was like, which he was right, we didn't know anything at that point.

Allison:

But

Bobby:

so- That was the seeds-

Allison:

That was the seed … that became this

Bobby:

taproom.

Allison:

S- the, the whole taproom, but also, um, the Yorkshire Brown, English brown was the more malty version of the traditional English pale ale that people, uh…

Allison:

You'd almost kind of think of it as like the amber-like, like, malt-forward English pale.

Allison:

'Cause American pales are gonna be slightly more hop-forward.

Allison:

But-

Bobby:

Yeah, amber malt's often the signature ingredient-

Allison:

Yeah

Allison:

… Bobby: in, in it.

Allison:

And so to- And in porter … it really enhanced- Yeah … kind of more the malty side of the malt flavor or of the, of the, um, the English, uh, pale.

Allison:

That's where our Yorkshire comes from, and it's… Yeah.

Allison:

Bobby, do you wanna talk about the taste of the beer?

Bobby:

Yeah.

Bobby:

Uh, the… So- The, the malt really makes it up.

Bobby:

The yeast and the malt really make it up.

Bobby:

The hops are done with East Kent Goldings, which are signature across the board with these English beers.

Bobby:

Uh, but the, but the grist, the, the malt makeup, that's where it's at.

Bobby:

I put some notes down so I don't forget what we have here.

Bobby:

The, the lion's share of it's done with what's known as a Maris Otter m- malt.

Allison:

Oh my God, you and Maris Otter.

Bobby:

Oh my God.

Bobby:

It's nutty and it's biscuity, and it gives you that, that backbone for all of your English beers.

Bobby:

And a lot of people call these brown ales, uh, nut brown ales.

Allison:

Mm-hmm.

Bobby:

It's not because anyone's thrown any, any nuts in them.

Bobby:

But they are, but they are done in a way that really amplifies that piece.

Allison:

Isn't that the same when you butter, or not when you brown butter-

Bobby:

Yeah

Bobby:

… Allison: so you get really good quality

Bobby:

butter.

Bobby:

We'll get into butter in a minute too.

Bobby:

Yeah.

Allison:

Oh, I know.

Bobby:

Yeah.

Bobby:

We're

Allison:

getting there.

Allison:

The butter's coming.

Allison:

Diacetyl's on its way.

Allison:

Mm-hmm.

Allison:

Um, but when you put butter in the pan and you brown the butter, you get almond flavors and, like, nutty flavors.

Allison:

Is that the same reaction that's happening?

Bobby:

Well, I can't speak to that.

Bobby:

I, I do… I have this theory that- No,

Allison:

that's Maillard reaction, right?

Allison:

The

Bobby:

m- the amino acid composition of, of all of these malts has a huge impact on the end result of the beer.

Bobby:

This has been my theory for a while.

Bobby:

We all fixated on the, on the hops, but I think the… So amino acids are like the, the building blocks for- Proteins

Bobby:

proteins and, and there are 20 of them as far as I know.

Allison:

I thought there were 27.

Bobby:

Uh, I think there's 20, and I think nine of them are necessary for life and the other sort of riffing on- Just

Allison:

extra.

Bobby:

Yeah.

Bobby:

I wouldn't say not necessary, but they, but they allow for evolution, blah, blah, blah.

Bobby:

But, um- Where am I gonna go with that?

Bobby:

The-

Allison:

When you said amino acid, people stopped listening.

Allison:

Yeah.

Allison:

20, you were right.

Allison:

Good for you.

Allison:

I- Nine classified as essential- There you go … must be consumed.

Allison:

11 is non-essential.

Bobby:

There you go.

Bobby:

There.

Bobby:

So I had something kind of right there.

Bobby:

I wouldn't have.

Bobby:

Um, may have studied before th- this interview just 'cause

Allison:

I- Ooh, tryptophan is one.

Bobby:

Yeah, and some- I know … a lot of them end in I-N-E, which is easy to remember, but when they don't, I don't… forget which ones are which.

Bobby:

Where am I going with this?

Bobby:

We were- Nobody

Allison:

cares.

Bobby:

Okay.

Bobby:

I just, I bored myself to death with

Allison:

that answer.

Allison:

So what makes… Okay, so malt, it's more malty.

Allison:

So if, if someone was like- Yeah

Allison:

… " Bobby: What is-" Yeah,

Allison:

yeah, yeah.

Allison:

One question-

Bobby:

So it's that, I think, that makes the, the Maris Otter express the way it does.

Bobby:

Express itself, right.

Bobby:

And I can't ex- I can't tell you which amino acids, if that's even the reason, but then the process by which they do the kilning and the drying and the malting of these, of these, uh, grains.

Allison:

Now, the malt for our Yorkshire we get from England, right?

Bobby:

Yeah.

Bobby:

All of our German, English, Irish, et cetera, Belgian, when we do them, beers are done with, with i- ingredients from the regions.

Bobby:

Yeah.

Bobby:

Mm-hmm.

Bobby:

100%. And we simulate the water, so in effect it's the same product but fresher.

Bobby:

I always tell people that.

Allison:

So what, what stands out about the English, then, in terms, like, so for Yorkshire?

Bobby:

I'm imagining, well, whatever it is that the climate ha- the effect that it has creates what we… There's this thing that we think of.

Bobby:

If you've ever had English beer on cask in e- London or Northern England, you know what you mean when you, when you describe it and when people imagine it.

Bobby:

Uh, we're, we're trying to capture that.

Allison:

I will just state it is a creaminess that, for me, defines what beer tastes like.

Allison:

And everything is just some sort of metric of that.

Allison:

It- It's hard to argue … it's so, so beer.

Allison:

And I know we use the ph- the, the, um, the phrase beer flavored beer, but there's beer flavored beer with hops, but this one doesn't have any.

Allison:

I mean, it does to balance the sweetness.

Allison:

To balance it.

Allison:

Yeah.

Allison:

But it's not… They don't compete at all.

Allison:

I mean, it really is a malt celebratory infusion.

Bobby:

There's a few things here.

Bobby:

I think the proteins give you that body I think the yeast- Is that a question?

Bobby:

No, I, I think that's part of what we- what you're talking about when it has that sort of feel, mouth feel and, and balance.

Bobby:

Uh, I think that the yeast express a certain way.

Bobby:

They give it the esters and so on, but they also give it this diacetyl component- Mm. Right?

Bobby:

And I knew- Say more … you were gonna groan when I said that.

Allison:

Oh my God.

Bobby:

That's sort of the punchline- You know the way to my heart … of this whole episode, I think.

Bobby:

Uh, these English beers- You

Allison:

said diacetyl.

Bobby:

Oof.

Bobby:

These English beers tend to- … have a certain fullness to them apart from all these ingredient-

Allison:

I'm now eyeing Bobby

Allison:

… Bobby: descriptors.

Aaron:

I feel I need to leave.

Bobby:

Oh, man.

Bobby:

And by the way, if you're out there brewing and you know what this means, you know what diacetyl means, it's that, it's that buttery component.

Bobby:

Uh, what's

Allison:

it- It's movie popcorn

Allison:

… Bobby: movie popcorn.

Allison:

Oh, and it's so great

Bobby:

There's other descriptors, like Werther's Original people will say Yes … which is butter.

Bobby:

Uh-

Allison:

Although when we did, um, we did the sensory testing and we tested three flavors I think, and diacetyl was one of them.

Allison:

Yeah.

Allison:

And

Bobby:

it

Allison:

turned out that I was not aware at all

Bobby:

of diacetyl.

Bobby:

Which is why you love it so much, 'cause it give, it gives you a mouth feel.

Bobby:

That's the thing.

Allison:

Yes.

Bobby:

Diacetyl does two things, right?

Bobby:

It's an aromatic thing, but it's also a mouth feel piece.

Allison:

And so I-

Bobby:

Yeah … I had

Allison:

like the highest tolerance.

Allison:

Like, it had to be like pure diacetyl before I tasted it.

Allison:

But for Bobby, he was the exact opposite.

Allison:

Mm. He could taste it, like-

Bobby:

I'm a super highly sensitive-

Bobby:

… Allison: minuscule amounts … yeah.

Bobby:

And he's like, "Oh, this is off." And I was like- Uh-uh … "This is amazing."

Bobby:

No.

Bobby:

We had a, to, to derail this conversation, we had a 547 that had just A, so double IPA.

Bobby:

I had, if anyone listens to this don't know what, doesn't what 547 is, then go back and listen to 75 other episodes.

Bobby:

Anyway, I had a whiff of it and we, I was like, "Holy shit." And that was one that we, we expedited the production of the diacetyl.

Bobby:

It wasn't in the can as it sat, but we were able to predict where it was going to become, what it will be in, you know- Oh … three months.

Bobby:

So I'm like, "Let's get that out the door."

Bobby:

We just fire sold it for $25 a case, and I remember one of our sta- one of our, it was, uh, God, who was that?

Bobby:

It was the, uh, Brunners.

Bobby:

Eight- Oh … uh, Nate and Andrea.

Allison:

Yeah.

Bobby:

They came in and bought like 10 cases of these things at 25 bucks each.

Bobby:

I said, "Hey guys, they're not good in three months," but they didn't care.

Bobby:

So let's, let's assume they paced themselves.

Bobby:

Good for them.

Allison:

Okay,

Bobby:

so- Anyway, back to diacetyl … back to- Or back to the Yorkshire.

Allison:

Yes.

Allison:

Yeah.

Allison:

Back to Yorkshire.

Allison:

Okay.

Allison:

It, this is gonna be like a squirrel episode.

Allison:

Poor David- Yeah … he's watching us, like all over the place.

Allison:

It's fine.

Allison:

Um, so Yorkshire, it's one of our main cask conditioned ales.

Allison:

We love it dearly.

Allison:

Aaron, could you tell me… Oh, I'm so sorry.

Allison:

That's my phone.

Aaron:

Nora

Allison:

Jones- That's the timer for the kids bedtime

Allison:

… Aaron: sponsored the episode.

Allison:

Ah, we've all been there.

Aaron:

I have to go to bed now.

Allison:

So, uh, Aaron, tell me, Yorkshire Round what is your history and/or what do you think of the beer?

Allison:

And yeah, tell me about what your experiences is.

Aaron:

Uh-

Bobby:

Noting that

Aaron:

the, the whole- What

Aaron:

… Bobby: the whole trajectory here is sort of inspired by Aaron.

Aaron:

He's-

Aaron:

Yeah.

Aaron:

I found out that s- that this is what we were gonna be talking about.

Aaron:

Yeah.

Aaron:

And I was like, first thing out of my mouth was like, "Ooh, I sh- probably shouldn't bring up diacetyl." Diacetyl.

Aaron:

Do it.

Aaron:

And

Bobby:

he said, "So I wrote three pages on it."

Bobby:

So we'll see how far we get down that list.

Aaron:

Um, at the, the risk of no longer getting to work here, uh, it is my favorite of our English ones that we do.

Aaron:

Really?

Aaron:

I Not making eye contact, but I don't really care for MSB.

Allison:

That's fine.

Aaron:

And, uh- If you're

Bobby:

not within swinging distance.

Allison:

More for me.

Aaron:

I, yeah, well, I, my, my, my arm's like away, you know?

Aaron:

Um, uh, Bobby's is- I

Allison:

see your MSB and I raise you a Dunkel weizen.

Allison:

Oh, that's fine.

Aaron:

Uh, Bobby really likes the, the Tall Mast, and that's one that's just hoppy and, and I've gone all malty since I've been here.

Allison:

It is much more ma- And- It, it does celebrate the malt much more than MSB.

Aaron:

And I absolutely love it.

Allison:

Yeah, it does a really nice job with that.

Aaron:

It is good fresh.

Allison:

Mm-hmm.

Aaron:

I enjoy it fresh But I think I enjoy it most when it has diacetyl in it.

Allison:

Mm.

Aaron:

And I- Right

Allison:

answer

Allison:

… Aaron: did not know that, uh, until I had gotten a case from you actually.

Allison:

And- Oh, yeah.

Allison:

I remember

Allison:

this.

Allison:

Yeah … yeah.

Aaron:

So I got a ca- They're like, she's like, "Here you want one of these?

Aaron:

You can, you know, will you drink it?" I was like, I'm thinking it's beer.

Aaron:

I'll drink it.

Aaron:

Yeah, sure.

Aaron:

Yeah.

Aaron:

You know, like, so I took it home and I, and it had- It

Allison:

was aged by quite a bit, wasn't it?

Aaron:

I, it was just, just, yeah, it was a little, a little out

Allison:

of date but the- This is everyone's like, "Oh, it's so fun to work at Bri.

Allison:

Free beer." I'm like, "Well, I mean, yes." It- But it's the beer we won't sell.

Allison:

Uh,

Aaron:

and that was one that I took it home and I had one, and I was like, "Oh."

Allison:

Right.

Aaron:

And I think I- Yeah … I mean it was one of those it was so good and I drank that whole case.

Aaron:

And then, uh, we had just brewed it.

Aaron:

Not in a sitting.

Aaron:

No we had, no, no, no, not in a sitting.

Aaron:

Over time.

Aaron:

But it was just one of those that, like, I really enjoyed and looked forward to grabbing a can- Yeah … of that and having some.

Aaron:

And then we brewed it and it went on tap and I was like, "Yes, I'm so excited." And then I was like, "Well, this doesn't taste right.

Aaron:

It doesn't have diacetyl in it." It

Allison:

does not age at all.

Allison:

It's, oh, damn, it's fresh.

Bobby:

Well, and that's the thing.

Bobby:

When we brew this, we, we always talk about, Cooler and I always talk about how do we achieve that balance?

Bobby:

Because obviously in our lagers and our IP- our West Coast IPAs, we don't wanna be within a continent of, of diacetyl.

Bobby:

But when we're talking, unless we're talking about Czech lager, that's another sidebar.

Bobby:

The, the, you see that and once, maybe I'll bring that up in a minute.

Bobby:

But when we're making these English beers, like, how do we get diacetyl in there without aiming for diacetyl?

Bobby:

So-

Aaron:

I have asked how to aim for diacetyl also.

Aaron:

Yeah,

Bobby:

there, there's- Aim for diacetyl … there is a needle to thread there.

Bobby:

So I tend to err on the side of, well, let's not even think about it, and let's let the yeast do its thing.

Bobby:

So what we'll, we'll, we'll do is we'll put, uh, an enzyme into some of our beers.

Bobby:

And an enzyme is, is, uh, Allison, what is an enzyme?

Bobby:

You wanna just-

Allison:

An enzyme is a thing that catalyzes, Ma- It makes a protein do what it's supposed to do

Allison:

… Bobby: faster than it otherwise would have, right?

Allison:

Yeah.

Allison:

Reduces the energy to make that reaction.

Allison:

I think.

Bobby:

It, so, so what we do is we'll put this enzyme in and it'll prevent the, in this case it'll prevent the, uh, this enzyme actually not prevents, but it creates the successor, not the predecessor to a, to, uh, diacetyl We try to remove it in everything we make except for our English beers.

Bobby:

We do everything we can.

Aaron:

I love it.

Bobby:

But with our English beers we let nature take its course and, and sometimes it lands that diacetyl at just a perfect level.

Bobby:

And the reason you guys are getting it in these older samples is because that, that, um, precursor to- Mm-hmm … to it is

Allison:

in there Has taken

Bobby:

more, it has more

Allison:

time to continue to- And it's

Bobby:

spontaneously- Yeah

Bobby:

turning into-

Allison:

So yeah, so the enzyme is going to uh, basically it's like a catalyst to like help the reaction move forward quicker.

Bobby:

Mm-hmm.

Allison:

Um, help with the rate of the reaction.

Bobby:

But it's happening in the, in by heat and time- Yeah … in the package.

Allison:

Um, so one of the things about Yorkshire so it gets its name from, uh, so we have an open fermenter, um, which is our Yorkshire Round, named after the Yorkshire Squares that, uh, the, uh, Samuel Smith Brewing Company has, um, in their brewery.

Allison:

And they have these big slate squares and they, they, um, got this- Soapstone,

Bobby:

is it?

Allison:

I want to say it was s- Slate … is it soapstone?

Allison:

Oh, I don't know.

Bobby:

Is slate ma- is that the same thing?

Bobby:

Or-

Allison:

I don't know.

Allison:

Is… We, we need Gary.

Allison:

Me- But Gary's still stuck on the Moon.

Allison:

Yeah.

Allison:

Oh, no.

Allison:

I believe

Aaron:

they're slightly different, Tallulah.

Aaron:

Okay.

Allison:

Yeah, yeah.

Allison:

Yes.

Bobby:

Yeah.

Allison:

Anyway, it is a rock material that is mined from Yorkshire.

Allison:

Mm-hmm.

Allison:

And so in Tadcaster where they have Samuel Smith Brewing Company they built these square- It's hard

Bobby:

to make them round.

Allison:

Right.

Allison:

They have these square vats where they do their open fermentation.

Allison:

Yeah.

Allison:

And so rather than having a square vat, we have a round one because it's a converted dairy tank, and theirs are called Yorkshire Squares 'cause they're square, but ours is round so we've nicknamed or named our English Brown Yorkshire Round.

Bobby:

And we're in Wisconsin,

Allison:

so it makes sense.

Allison:

English Brown.

Allison:

And it kind of rhymes a little bit.

Bobby:

Yeah, it alliterates.

Bobby:

It

Allison:

alliterates.

Allison:

Alliterates is the beginning of the word.

Allison:

I think assonance- Oh … is what it's called when it's the end of the word.

Bobby:

That's an interesting word.

Allison:

Anyway but, uh, so it's a Yorkshire Round, English Brown.

Allison:

But then the other fun sub-sub, uh, Easter egg, if you will, Bobby, what kind of pig do you like most in terms of showing them?

Bobby:

Oh, I, I mean including a Yorkshire.

Bobby:

Uh-

Allison:

Well, you're supposed to pick the Yorkshire to make

Bobby:

the story better

Bobby:

… Allison: yeah, yeah.

Bobby:

I like all the, I like all pigs.

Bobby:

I'm… Th- this is, if you look around our brewery you'll see like trophies of me in high school showing these things.

Bobby:

Those are real

Allison:

trophies.

Bobby:

Yeah.

Allison:

When Bobby was showing pigs.

Bobby:

Yorkshire's the, the white one with the pointy ears.

Bobby:

Yeah.

Allison:

And at, for Bobby's 50th birthday I got him a picture of a Yorkshire pig, uh, in a top hat.

Allison:

Your, you know, top hat.

Allison:

'Cause Aaron has this most epic top

Bobby:

hat.

Bobby:

Oh, yeah.

Bobby:

Have you found, have you seen the picture yet?

Bobby:

I actually thought that was… Yeah, I actually thought that was for me.

Bobby:

Yeah.

Aaron:

But I mean…

Allison:

no, it's, but it's a Yorkshire pig in a top hat and a tuxedo.

Allison:

It's so fun.

Allison:

Easter egg in the brewery.

Allison:

Yep.

Allison:

Anyway, so that's where it gets its name.

Bobby:

Yeah.

Bobby:

Cool.

Bobby:

Um, but, but I mean, do we wanna get into the science of diacetyl or just let it roll?

Bobby:

'Cause we can go deep on this but we- But- But we can talk about pigs.

Bobby:

I can go there too.

Bobby:

Well, well,

Aaron:

no I wasn't gonna go to the pigs.

Aaron:

Yeah.

Aaron:

I was gonna go to the, the, uh, like a semi question.

Aaron:

Yeah.

Aaron:

And do I remember you telling me that the Yorkshire square aids in more of that diacetyl?

Bobby:

Okay.

Bobby:

Oh.

Bobby:

Yes.

Bobby:

When I was doing the research when we were building this brewery I, I was trying to figure out whether we go round or square.

Bobby:

Yeah.

Bobby:

Now going square is actually a challenge with CIP cleaning in place.

Allison:

Yeah.

Bobby:

So you have these spray balls, a lid down and you're spraying all the surfaces.

Allison:

Everyone hates cleaning the corner of the bathroom.

Bobby:

Oh my God it's the farthest corner.

Allison:

It's the same idea.

Allison:

It's like you don't- Yeah … like cleaning a corner is so hard.

Bobby:

And if it happened to be stone as they were, are in England they're, they're definitely-

Allison:

So hard

Bobby:

to clean … cross-contaminated but those are all done.

Bobby:

They're cross-containia- contaminated with yeast so who cares?

Bobby:

But, uh, if I, I don't know.

Bobby:

You wanna hedge your bets here.

Bobby:

You don't wanna have the opportunity for bacteria to play a role.

Bobby:

Not to say that I haven't thought about building an actual Yorkshire square.

Allison:

You're not building a Yorkshire square.

Bobby:

Someday.

Bobby:

For the pilot room.

Bobby:

If it's stone.

Bobby:

Uh

Bobby:

So

Allison:

I don't care how many times- I had trouble breathing … you whisper the word diacetyl to me, you are not building Yorkshire Square.

Aaron:

So that's pillow talk.

Aaron:

Diacetyl.

Allison:

I'm gonna

Aaron:

sit

Allison:

back.

Allison:

It's really good at rolling.

Allison:

You two are on that side of the table.

Allison:

Oh.

Allison:

David's never gonna let me host again.

Allison:

Nope.

Bobby:

All right.

Bobby:

When do we get to acetone?

Allison:

I don't know what that one is.

Bobby:

It's the precursor.

Allison:

Oh, uh.

Bobby:

Actually, no.

Bobby:

It's the, uh, once diacetyl w- yeast take care of it.

Bobby:

So, that, uh, so what happens is that- So it's like an

Allison:

intermediate

Bobby:

in the process.

Allison:

Yeah,

Bobby:

yeah.

Bobby:

Anyway, you were talking about, uh, the choice between the two and then, and building a, a square and not.

Allison:

Mm.

Bobby:

Yeah.

Bobby:

So not, not building a square means it's easier to clean, but it does mean maybe we don't have the opportunity to make diacetyl as much 'cause those, those pockets in the corner of, of that open fermenter, if you look back at these papers 200 years ago, it seems as though they create these stagnant regions inside the fermenter- Mm

Bobby:

that, for whatever reason, have less vigorous fermentation, less happy yeast, and, and, uh, the diacetyl makes its way into solution.

Bobby:

And it's part of that, of that flavor profile.

Bobby:

And I've definitely been interested in pursuing that in the future, playing with what a square design would look like.

Bobby:

Never mind what it's made of.

Bobby:

That's a whole other conversation.

Bobby:

It's romantic, but yep.

Bobby:

I mean, the- We also make Czech lagers, which are also open fermented in square vessels, so maybe we don't

Allison:

have to- But don't have anywhere near the diacetyl.

Bobby:

Eh, that's not true at all.

Allison:

Well, they're not, it's not as forward.

Bobby:

Uh, not necessarily true.

Bobby:

I, I have stories of drinking Pilsner Urquell in Boulder, Colorado.

Bobby:

Can't recall the bar, but I lived there for, what, seven years.

Bobby:

And I- grew to love diacetyl drinking, uh- Really?

Bobby:

… diacetyl-ridden Pilsner Urquell.

Bobby:

And it-

Allison:

Huh.

Allison:

But that level's gonna be so low, 'cause your tolerance is like-

Bobby:

Maybe, but-

Bobby:

… Allison: nothing for

Bobby:

it … if I found a level that I loved and I enjoyed it, it gave it…

Bobby:

It's back to that fullness, that body that it gives it.

Bobby:

Hmm.

Bobby:

I really appreciated it.

Allison:

That is one of the nice things about both the Yorkshire… And I can't speak to Tall Mast as much.

Allison:

I, I don't recall.

Allison:

I don't drink it as often.

Allison:

Um-

Bobby:

Imagine you not drinking an IPA.

Allison:

I know.

Allison:

Yeah.

Allison:

But the mouth feel of Yorkshire, of the cask conditioned ales that we have, I do think it's the smoothest because MSB, and Aaron, you can probably help me on this one.

Allison:

MSB I think has a more, uh, carbon- like, that mouth feel is, it's more fluid.

Allison:

Whereas M- or, uh, Yorkshire is definitely, I think, not thicker, but creamier almost.

Aaron:

I'd say that, yes, definitely.

Allison:

But then Tall Mast I would say is almost like MSB where because of the, the hops that's added, it definitely, it doesn't have the same creaminess-

Bobby:

No.

Allison:

Hopefully it's, it's more bitter … or fluidity as, as the

Bobby:

Yorkshire.

Bobby:

It's hopefully more grassy, more herbal.

Aaron:

And I don't drink enough White Horse to be able to- Oh, White Horse.

Aaron:

Yeah

Aaron:

… Bobby: compare the two between- Below us about 30 feet from where we're sitting is Jeremy, who had White Horse at his wedding, and he is, he will- The White

Allison:

Horse expert.

Bobby:

Yeah, he's the White- Yeah.

Bobby:

He's a resident White Horse

Allison:

expert.

Allison:

You know, I, I would say that White Horse and Yorkshire both have kind of the same creaminess, both of which are much more creamy than or a better, like, robust mouth feel than MSB.

Bobby:

Yeah.

Bobby:

The signature ingredient between, if you're look- if you're com- making the comparison between the Yorkshire Round and the White Horse Porter is Victory.

Bobby:

This is our secret ingredient.

Bobby:

So Victory is a, is a malt made by Briess, which is 40 miles from where we're sitting right now, and it tastes like it's super nutty.

Bobby:

It gives you, it amplifies any of that nutty character in that beer.

Bobby:

And then we'll add Special Roast, which is the same malt as Victory except Special Roast is just, is, uh, roasted to a higher, uh, temperature and just kind of layers in some complexity there.

Bobby:

And then we do a chocolate or pale chocolate and a brown malt 'cause hey, behold, it's a brown.

Bobby:

So we have some brown malt in there.

Bobby:

It's all there.

Bobby:

Uh, there's, there's a whole spectrum of dark malts that we put in there, but the, the, the Victory I think might be the critical component, component.

Allison:

Have you changed the recipe at all over the years?

Bobby:

I've been pretty good with these English beers except

Allison:

for Tall Mast.

Allison:

I was gonna say Yorkshire I don't think is one.

Allison:

MSB- Yeah … you've messed with.

Allison:

Tall Mast you continue.

Allison:

That's your Moby Dick.

Bobby:

I have left it alone for a minute.

Bobby:

I'm on Pirate's Cove these days, but yeah.

Aaron:

With that being said though, that is one of my favorite moments was that we received- A gold for- Yes

Aaron:

for Tall Mass?

Aaron:

Yes.

Aaron:

Yes.

Aaron:

We received the gold for Tall Mass.

Aaron:

And I'm pretty sure it was in this- It was silver.

Aaron:

It was silver.

Bobby:

It was silver.

Allison:

No, it, we've golded and silvered.

Bobby:

I know, but I don't think I fucked with it after.

Bobby:

Well, I probably did actually.

Aaron:

No, I, I, I- I'm sure I did.

Aaron:

The, I, I'm almost certain it was the gold.

Aaron:

It c- I, could've been the silver, but I remem- Yeah.

Aaron:

Yeah … I, I, in my head it's the gold.

Allison:

So he got it and then he was like instantly-

Aaron:

He got it and then he was like, "Yeah, we got the gold for Tall Mass.

Aaron:

This is awesome." We're all like, "Yeah, yeah.

Aaron:

So this is how I'm thinking of doing this next time.

Aaron:

Like, we got the

Bobby:

gold."

Bobby:

And, and I've learned- "Let's just mess with it." … enough, I reached out to the brewmaster from Fuller's.

Bobby:

Mm-hmm.

Bobby:

He and I are sort of pen pals now on all this.

Bobby:

He's my therapist.

Allison:

I love it.

Bobby:

So I reach out to him and say, "Hey, I am about to mess with our English IPA" and he said, "What's been working?" Tell him what we've been doing with it and he's like, "Then don't fuck with it."

Bobby:

He tells me every time.

Bobby:

So we, he recenters me-

Allison:

Listen to the guy … constantly.

Allison:

Oh my God.

Bobby:

Yeah.

Aaron:

But yeah, that wasn't my favorite but yeah.

Allison:

All

Aaron:

right.

Aaron:

We, we got the gold.

Aaron:

Let's do this to it now.

Allison:

Oh my God.

Allison:

I can't.

Allison:

Well, and then he goes and he changes my MSB and he doesn't tell me, and then he's like, "What do you think of it now?"

Allison:

And I was like, "This is really good." Or actually, you did the same thing with Public House Pint, too.

Bobby:

Yeah.

Bobby:

We- Yes.

Aaron:

As I get the-

Allison:

Ass

Allison:

… " Aaron: Don't tell Allison."

Bobby:

Yeah.

Allison:

Everybody- Like- … everyone was told not to tell

Bobby:

me.

Bobby:

Yep.

Bobby:

That is crap.

Bobby:

And, and as soon as you admitted you liked it after six weeks of having made it-

Allison:

I was wondering why Carrie was giving me this ridiculous smirk.

Allison:

Yeah.

Bobby:

Yeah.

Allison:

And we're

Bobby:

just-

Allison:

She can't hide anything.

Bobby:

Yeah.

Bobby:

Very artificial looking.

Bobby:

I just didn't make eye contact

Aaron:

with you.

Allison:

Oh my God.

Bobby:

Yeah.

Bobby:

It, it worked out really well though.

Allison:

Okay.

Allison:

So I wanna move on to, um, so English ales, Yorkshire Round, love her dearly.

Allison:

But she's kind of a pain in the neck when it comes to prepping.

Allison:

Aaron, do you wanna talk about what it's like to stage a cask- … and what sort of things go into- Just in general how

Bobby:

cask

Allison:

can be- … cask prepping and, like, what the back of house do- Like,

Aaron:

putting them into the firkins and-

Allison:

Yep

Allison:

… Aaron: oh, yeah.

Allison:

Yeah.

Allison:

All that.

Allison:

Yeah.

Allison:

'Cause that's

Bobby:

one of the- Or, or after spiling and preparing

Allison:

to cap.

Bobby:

Many.

Bobby:

Oh.

Allison:

Because this, so- Do tell Yeah, this is, this is actually- 'Cause it's not just a keg on

Bobby:

its side … this

Aaron:

is good content here The, um, it, it's taken a little bit, but I, I think I have it down now.

Aaron:

Um, like even I'll ask Cooler a question and he's like, "Well, I come to you to ask questions on this." So, um, uh, it's one of those I've got it…

Aaron:

I think I've got it down pretty well.

Aaron:

Nobody's generally complaining out front, so.

Aaron:

Tastes good.

Aaron:

Um-

Bobby:

I don't remember the last time I filled a, a cask.

Bobby:

I have no idea.

Aaron:

I say I think I've been on that for two and a half.

Aaron:

No.

Aaron:

No, actually I did it with Patrick once.

Aaron:

Yeah.

Aaron:

So I've done it for th- over three years- Mm

Aaron:

in there, so.

Aaron:

But it's one of those that, that,

Allison:

So what is a cask?

Aaron:

A cask, well, we, we, uh, put our beer in there while just after fermentation, uh, while it is still uncarbonated.

Aaron:

And then we put thing, a while, while yeast is- Fully, fully, fully

Bobby:

fermented

Bobby:

… Aaron: fully fermented.

Bobby:

Yeah But while yeast is still suspended in there, uh, and still viable, uh, we then put that into a firkin, uh, which is a English vessel that holds roughly just shy of 11 gallons.

Allison:

And it kinda looks like Lord of the Rings drinking beer.

Allison:

Like if you look- Oh, yeah … like, it, it very much is like of the Shire type, these big metal barrel things on their sides.

Bobby:

Yeah.

Aaron:

And,

Bobby:

and- And everybody always like, "Oh, it's a keg." No, it's not a keg.

Bobby:

It's not a keg.

Bobby:

It, you have to, but it's okay.

Bobby:

And,

Aaron:

and then again, we're all in middle school here, so there's bungholes and things that we all

Bobby:

have to, yes.

Bobby:

Oh, and, and how many firkin F jokes have we heard?

Aaron:

Oh, that,

Bobby:

yeah.

Aaron:

Yeah.

Aaron:

I don't have enough fingers.

Aaron:

Yeah.

Aaron:

Um, but, uh, we go through, we put things, uh, in there, and we, um, do a, an additional little miniature, uh, re-fermentation in there.

Aaron:

So it takes up all of the oxygen and it creates all of its CO2 on its own.

Aaron:

Uh, so nothing is actually carbonated through external means.

Allison:

So it's kind of

Bobby:

like

Allison:

for- What pops

Bobby:

like the tall mass

Bobby:

… Allison: so when home-

Aaron:

I was gonna go there in a minute,

Allison:

but yeah.

Allison:

Yeah, there you go.

Allison:

Brewing, um, if you remember when we were home brewing and we were doing, uh, s- uh, carbonation in bottles and you'd have to put those little sugar pellets in.

Bobby:

Oh, those are, those are just a crap shoot.

Allison:

It's so bad.

Allison:

They don't

Bobby:

work.

Allison:

But is it… Can I say it's kinda the same for the folks who are listening who

Bobby:

are home brewers?

Bobby:

Like- Yeah, more controlled, more authentic, but

Allison:

yeah.

Allison:

Yeah.

Allison:

But we- Yeah.

Allison:

Yeah, so all the carbonation is from the continued fermentation

Bobby:

that's going on.

Bobby:

And, and Aaron hit it on the most important piece.

Bobby:

I think maybe the most important piece.

Bobby:

It's a, it's a living container and it's taking up that oxygen So when we're transferring in, when we're making like I- West Coast IPA, we're like, "Holy crap, keep all the oxygen out. There's no help here." Yeah.

Bobby:

This is everything.

Bobby:

But when we're making English beers, we're throwing it into the cask and there's plenty of oxygen making their way in there.

Aaron:

And, and, and we intentionally leave an, a, a, a air gap at the top- Yeah … for that fermentation-

Bobby:

Yeah

Bobby:

… Aaron: um, to happen.

Bobby:

Yeah.

Aaron:

Um-

Bobby:

So then the yeast are scrubbing

Bobby:

… Aaron: and, and, and MSB, uh, Yorkshire, and White Horse are fairly simple to do, uh, but we have an extra step when we do Tall Mass, and that's because along with that extra fermentation we are adding an extra, like, dry hop to it.

Allison:

Cool.

Aaron:

And- So

Allison:

about how long does this secondary fermentation take in the cask?

Aaron:

About a week and a half.

Aaron:

Okay.

Aaron:

Uh, usually within two weeks we can have it put on- There's a settling

Bobby:

we look for, too- Yeah … apart from the carbonation.

Aaron:

Trying to keep it still clear and then, um, uh-

Bobby:

Which we, you missed, you didn't- Go, yep

Bobby:

you skipped the finings.

Bobby:

The, the clearing parts.

Bobby:

We're, we're, we're clearing the, the liquid, too.

Aaron:

Yep, getting it, uh, we… Well, that was the putting stuff in it.

Aaron:

I

Bobby:

didn't know- Oh, stuff … I mean, it's like- Let's go into the, yeah.

Allison:

No, it-

Bobby:

Al- alginates and Magical.

Bobby:

So.

Allison:

I, no, it's fine.

Allison:

It's stuff.

Allison:

You put the stuff in.

Allison:

Stuff in.

Bobby:

I-

Allison:

Nobody cares.

Bobby:

Positive and negative charges, we drop them out by these, these additions.

Bobby:

Okay, that's kinda cool.

Bobby:

They're very traditional.

Allison:

And- What's the counter ion, counter ion then for this one?

Bobby:

Uh, well it'd be proteins and yeast.

Allison:

Oh.

Bobby:

So we're dropping proteins and yeast out.

Allison:

That's fair.

Bobby:

The yeast have a positive charge, if I am not mistaken, and the proteins have negative.

Bobby:

So we have to combine those with the different additives.

Allison:

Do

Bobby:

proteins-

Allison:

Yeah … have a negative?

Allison:

That's weird.

Bobby:

Maybe I have it backwards.

Bobby:

Check my math.

Aaron:

Yeah.

Allison:

Uh, speaking- I'm co-teaching a class on biochemistry right now.

Allison:

I'm gonna go ask her all these questions.

Aaron:

Speaking of checking math, if I have my math off on the sugars and things that-

Aaron:

help create that- He means that

Bobby:

decimal.

Aaron:

We,

Bobby:

we have a YouTube video.

Aaron:

That, um, the, the, the, the, um, adding in more sugars creates, uh, more fermentation because the yeast are eating it and-

Bobby:

These things can hold 300 PSI.

Aaron:

And oh, it's, it's… And yeah, you will find that out when you, uh, spile the top.

Aaron:

Uh, and you put a hard spile in to knock out the center, and then you have to put a soft spile in so that it will actually breathe and let that, uh, CO2 out.

Allison:

The spile is like a little spike thing.

Allison:

Little peg made of wood.

Allison:

Made of wood.

Aaron:

And, and

Allison:

there's- But you, you have a mallet thing and you like tap the top of this thing.

Bobby:

Allison may or may not have split her thumb open- Oh.

Bobby:

I broke my thumb … on the very first fucking, we ever tapped here, which was three months before we actually opened.

Allison:

We got it on video, too.

Bobby:

It, it, we, we were doing a soft opening or something and we were tapping i- in what's now our open fermenter room.

Bobby:

We had a couple casks set up.

Bobby:

We had a

Allison:

bunch of Lawrence faculty over to like celebrate that we were kind of still planning to open.

Bobby:

So Allison takes a hard spile and her thumb's between the hammer and the spile, and like split right off the bat.

Bobby:

Like, that's a good omen.

Bobby:

Like-

Allison:

It hurt like hell.

Allison:

Oh, man.

Aaron:

Uh, well you-

Allison:

Been there, right?

Aaron:

Yeah.

Aaron:

Well, yeah.

Aaron:

Well, usually it's not on the spile part.

Aaron:

It's usually, um, uh, when you're putting the, the tap in front of it.

Aaron:

The tap in.

Aaron:

Oh, yeah.

Allison:

Yeah.

Allison:

Yep.

Aaron:

Uh, that's one where you have to figure out how to hold it just right that you don't hit fingers or pinch skin between- Oh

Aaron:

uh, it going in.

Aaron:

Yeah.

Aaron:

Um,

Allison:

but- The things we do for beer.

Allison:

Ugh

Allison:

… Aaron: but we have all taken beer showers.

Allison:

Yep.

Allison:

Um,

Aaron:

when-

Bobby:

Oh, I

Aaron:

remember

Bobby:

the time that we, we had, uh- Oh my God.

Bobby:

We, we had- We

Allison:

all think about our own time

Bobby:

that we've taken beer showers … I've… No, I'm not thinking about my time, although I could.

Bobby:

But I'm thinking about when Shane was here, our, our former first head brewer.

Bobby:

Uh, he went back and, and tapped one of these things and, or spiled it.

Bobby:

And I said, "That can't have not gassed on you." Like, there had to have been something plug that hole.

Bobby:

So he went back there and he, and, and I said, "Take the screwdriver back there and see if there's something plugging the hole in the top."

Bobby:

And he did, and as soon as he did it just completely showered the room.

Bobby:

And he came back and he was green with hops.

Bobby:

And he's, and he's like, "Yeah, you were right. That was not cleared." Uh, yeah.

Bobby:

Oh, yeah.

Bobby:

We all learn.

Aaron:

Mm-hmm.

Aaron:

My favorite thing is, is when showing anybody new how to actually do that.

Bobby:

Yeah.

Aaron:

Uh, the room that we have our firkins in for the tap room actually has a glass dro- door in it that you can see through.

Aaron:

So I will tell them all how to do it and do that, and then I go and stand behind the door- Oh, yeah … and watch behind the window.

Aaron:

Heck

Bobby:

yeah.

Bobby:

Yeah.

Bobby:

Entertainment, filming.

Bobby:

Although,

Allison:

you know, what's funny is like I've… The beer showers that I've had have not been from the casks.

Allison:

That I'm good at.

Bobby:

From tapping kegs?

Allison:

It's the kegs.

Allison:

Yeah.

Allison:

When I'm switching keg-

Bobby:

Yeah

Bobby:

… Allison: collar things.

Bobby:

Keep, keep, keep that, the handle all the way

Allison:

up.

Allison:

Oh my God.

Allison:

It just, it'll start… Once it starts to spew, it just, you can't.

Bobby:

Yeah.

Bobby:

Yeah.

Allison:

Anyway, so the, um- Rite of passage … The, um, so prepping the casks basically, I mean, you really kind of have to become a cask whisperer.

Allison:

Uh-

Bobby:

You gotta be… Y- you have to become a publican.

Allison:

True.

Bobby:

Publican.

Bobby:

If you go back, you know, 150 years, the publicans are not just tapping these things.

Bobby:

They're actually the ones doing what Aaron's talking about.

Bobby:

They're the ones adding the sugar at the bar.

Bobby:

So they receive these casks full of whatever was, was transported to them.

Bobby:

So maybe that's

Allison:

his name.

Allison:

Baron Von Publican.

Bobby:

I mean, there you go.

Allison:

Flavor.

Bobby:

Add another… How m- what's that post-nominal look like?

Allison:

Fl- Flavor Von

Bobby:

Publican.

Bobby:

FVP.

Bobby:

Baron.

Bobby:

No, that's not.

Bobby:

Baron.

Bobby:

No, I don't know.

Bobby:

Anyway, so they, they get them and they add, uh, sometimes even fresh yeast.

Bobby:

You go back long enough, they were sort of a continuation of what the brewers were doing, so they're adding sugar, they're adding hops, they're adding these fining agents to make the beer clear.

Bobby:

Uh, yeah.

Bobby:

So the publican art is, is long gone.

Bobby:

There might be a few dozen, there might be a few hundred left in the world but there's not a lot of people doing that in bars anymore.

Bobby:

Can you imagine if we just like transferred from a fermenter and sent it on to a bar in Milwaukee and just trusted somebody.

Bobby:

We can't trust people to tap a keg.

Bobby:

Wow.

Bobby:

Like

Allison:

You can't trust me to tap a keg, that's for darn sure.

Allison:

Oh, that's the worst.

Allison:

Yeah, it's

Bobby:

a whole other world and they're ready with their own hops and their own yeast and everything else.

Aaron:

So, so it wasn't fermented at that time so they had- No … to add stuff to ferment it at their own bars?

Aaron:

That's

Bobby:

what a publican would do.

Aaron:

Wow.

Bobby:

The original publicans were sort of a continuation of what brewers were.

Aaron:

Huh.

Bobby:

Yeah.

Bobby:

The same way that brewers were sort of c- they were a continuation on what maltsters were.

Bobby:

A lot of these brewers were also malt- Hmm … the bigger ones anyway, were also maltsters.

Bobby:

So there's, there's not like a clear cutoff as to where one trade ends and another one begins.

Bobby:

Hmm.

Allison:

Other question on Yorkshire.

Allison:

Yeah.

Allison:

Um, so-

Bobby:

N- n- you wanna go, no chemistry?

Bobby:

No biochem-

Allison:

We talked about diacetyl.

Bobby:

I know.

Bobby:

I got like too many reactions.

Bobby:

What else

Allison:

is

Bobby:

there?

Bobby:

That's for the Patreon people.

Bobby:

We'll talk about that

Allison:

later.

Allison:

Oh, goodness.

Allison:

Yeah.

Allison:

Okay.

Allison:

So, what else about Yorkshire?

Allison:

Um, oh, let's talk about the art on the can.

Bobby:

Oh, yeah, that's beautiful.

Allison:

That can is really

Bobby:

great

Bobby:

… Allison: it is one of my

Bobby:

favorite-

Allison:

Yeah … um, art pieces.

Allison:

Um, so- Do we

Bobby:

have the artist's name

Allison:

now that you brought it up?

Allison:

Yes.

Allison:

Christian… Oh, what's his last name?

Allison:

Oh, he does, um, FSM, the, um, F Social Media- Oh … newspaper.

Allison:

Oh, goodness.

Aaron:

We just did a talk together.

Allison:

I, I'm so sorry.

Allison:

I can't remember his name.

Allison:

He drinks coffee at the coffee shop all the time.

Allison:

Anderson.

Allison:

Anderson.

Allison:

Christian…

Aaron:

Christian Anderson?

Aaron:

I think

Allison:

it's A- Maybe.

Aaron:

I think it's Anderson.

Allison:

There's also Hans Christian Anderson, which I'm like, I think that kind of rolls off the tongue.

Allison:

Hans

Aaron:

did not come to mind- … until now, but…

Allison:

Anyway, um, so he… It's a, it's a beautiful abstract painting.

Allison:

Um, he has presented his work at, uh, Art in the Park, uh, for many years.

Allison:

But it's a, it's a beautiful abstract.

Allison:

It, it just this amalgamation of gorgeous colors that are rich browns and r- uh, oranges and, and semi blue.

Allison:

It's real pretty.

Allison:

So we're really proud of our label for that.

Allison:

But, um, yeah, so that's our-

Bobby:

Not to get in the weeds on that, but we're, we're in this rebrand process right now.

Allison:

We are.

Bobby:

So we're trying to maintain all the art.

Bobby:

We, we have a big focus on the… I think Aaron has a can.

Allison:

Oh, Aaron's getting a can.

Bobby:

Oh, shit.

Aaron:

I was going for one-

Bobby:

Yeah

Bobby:

… Aaron: upstairs, but that one there was the old one.

Bobby:

Okay.

Bobby:

We're gonna- Anyway … make this happen.

Bobby:

We

Allison:

will.

Bobby:

David, it's David's problem now.

Bobby:

He's gotta edit the show.

Bobby:

He's

Allison:

gotta edit it.

Allison:

So what other last minute things do we think about the Yorkshire?

Allison:

Aside from, one more thing we always knew we wanted an English brown.

Allison:

There's something about an approachable beer that is rich and gorgeously malty, but also that's cask conditioned, and that was one thing that we knew that a lot of folks weren't necessarily uh, exposed to.

Allison:

And so it was gonna be almost like a gateway beer, I think- Well- … into the cask

Bobby:

world … I think that we got into this because- of Sam Smith in so many ways.

Bobby:

And Sam Smith has two very, very famous beers.

Bobby:

Yes, Anderson.

Aaron:

Anderson.

Allison:

Chri- Christian Anderson.

Bobby:

There you go.

Bobby:

One of those, one of those beers is their porter, right?

Allison:

Yes, the porter is amazing.

Bobby:

So, so, so we launched their biggest beers.

Bobby:

So we launched with a porter.

Allison:

Which is why we named it the White Horse Porter-

Bobby:

Yeah

Bobby:

… Allison: after the White Horse and Angel Taproom that- Yep … Sam, that is connected to Sam Smith.

Bobby:

It actually wasn't when we launched.

Bobby:

As I said, that it was Tall Mast and Mild, but down the pipe was-

Allison:

Well, and Mild was named-

Bobby:

Yeah

Allison:

the Mild Angel- Yeah, yeah, yeah … after the White Horse and Angel Pub- Yeah … that we just mentioned.

Bobby:

So, uh, we, we knew, we knew we wanted to make a, uh, beer as an homage to their porter- Just- … but also to their brown.

Allison:

Their tr- The

Bobby:

Nut Brown Ale.

Allison:

The Nut Brown Ale, the, um- Yeah … yeah, just their English Nut Brown.

Bobby:

Yeah.

Allison:

The, um, the traditional cask style, though, I think Sam Smith does such a remarkable job and it was such a… I don't know, it's been such a fun uh, part of the McFleshman's experience.

Bobby:

It's the most awarded beers we make.

Allison:

Yeah.

Allison:

Has York- Yorkshire hasn't won anything.

Allison:

We've

Bobby:

never entered Yorkshire.

Bobby:

We've never entered- We should get to Yorkshire … White Horse.

Bobby:

We've only entered MSB and Tall Mast.

Allison:

There might be a reason.

Allison:

White Horse has never been-

Bobby:

Never been entered.

Allison:

No, we've never.

Allison:

Hmm.

Bobby:

No.

Allison:

It's actually so hard.

Allison:

As you've been part of these conversations about-

Bobby:

Synchronizing

Bobby:

… Allison: to decide what to enter into these

Bobby:

competitions.

Bobby:

Oh.

Bobby:

Also synchronizing the brew schedule.

Bobby:

The, these beers are only sold in-house, and so when they're made, they're made, and they're, uh, we're not continuing to make them all year long, and they have to synchronize with the, with the competitions.

Allison:

So, well, that's something that we can chat about at one future episode of the a- allure of the competitions.

Allison:

Um, thanks so much for listening to us ramble on about diacetyl, uh, as well as Yorkshire, our wonderful Yorkshire- Not as much

Bobby:

as we're about to di-

Bobby:

… Allison: brown-

Bobby:

To ramble

Bobby:

… Allison: English brown.

Bobby:

Um, you just really want to talk about the biochemistry, don't you?

Bobby:

Oh, my God.

Bobby:

But I want to reserve it,

Allison:

I guess.

Allison:

If you're interested, jump on Patreon- Yeah

Allison:

and you can hear all

Bobby:

these extra bits.

Bobby:

Dave was like, "God, give me something I can sell."

Allison:

So that's gonna wrap up this episode of Respecting the Beer.

Allison:

The show is produced by the magnificent David Kalsow, without whom we could not do this wonderful podcast.

Allison:

The music is by the magnificent Sarah Lynn Huss.

Allison:

Be sure to join the Facebook group to connect between episodes and support the show over on Patreon, where you can get uncut episodes, access to specialty brew beers, as well as content involving science-y bits.

Allison:

Until next time, please remember to respect the beer.

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