Today, we have a surprise visit from Ballast Point Long Beach General Manager, Tim Hass. Tim joins us to discuss beers and the craft beverage industry. We share some good beers and some good conversation and as we often do, we draw some parallels between the beer and coffee industry.
Highlights & Takeaways
There are many good beers to be had at Ballast Point
It’s always great to support the craft – whether that be beer, coffee, wine, etc.
Episode 90 Transcript
Brendan Hanson: Welcome back to another December episode of the Drips & Draughts Podcast.
Cary Hanson: Revolving around beer. [laughs]
Brendan: Revolving around beer and just unplanned episodes. It’s funny because I’ve planned almost every episode we’ve done with the exception of a few in this month. Everything’s off the cuff.
Cary: This would be the 90th episode.
Brendan: This is episode 90.
Brendan: This will release next week. We’ve got a guest in studio today. Timmy.
Tim Hass: How’s it going?
Brendan: Tim Hass.
Brendan: I’ll let you introduce yourself. You can go as far as you want or as little as you want.
Tim: Well, I’m Tim Hass, general manager of the Ballast Point Brewery down in Long Beach.
Brendan: One of our favorite watering holes.
Cary: Yes, no kidding, watering hole to say the least.
Cary: So many good beers and so much good food there.
Brendan: Yes, there’s no shortage of beer.
Cary: The location’s not too bad either.
Brendan: Yes, you guys got that upper deck up there.
Tim: A crisp view of Catalina Island. Can’t go wrong with it.
Brendan: I don’t know if I’ve seen the island from there. There’s always been a little haze.
Tim: Yes. Actually, this is a perfect time to come down.
Brendan: Yes, probably at winter time.
Tim: You get that nice sunset out there.
Brendan: Sunsets have been amazing lately. Unfortunately, for out here it’s been partially– because of the fires.
Cary: Due to the fires.
Brendan: The sunsets have been unreal lately. Yes, we’re talking beers today. We’ll talk RTD beverages, you mentioned a couple of those. Before we do that, let’s drop a little ad and we’ll get into it.
Announcer: Thanks to our sponsor, Cold Brew Avenue. The first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up to 50 gallons using their 100% re-usable stainless steel filter system. Visit them at www.coldbrewavenue.com to learn more.
Brendan: Yes, as you’ve just heard, we’re enjoying a hazy IPA. This one’s from Mikkeller Beer. I don’t have a can here, but can you guys tell us about this?
Cary: Tim picked this out. We were over at– Was it Beth? No. Total Wine, yes.
Tim: Total Wine, yes. Yes, they are a New England Style IPA, 7%. Yes, and Mikkeller are brewing out of San Diego down there.
Brendan: Ballast is doing a Unfiltered Sculpin now. Is that just part of the craze with the New England stuff?
Tim: Yes, from what a lot of people are seeing, part of the last phase of brewing is the filtration process. For some people, you take a lot of the flavor out of the beer. To try some of these hazy ones to keep some of the sediment in that beer has created– I think, a lot more flavor. That’s what Unfiltered Sculpin is– brought it about it. To me, I love it. I think it has a great taste to it and it still has a little bit more of that tangerine juiciness to it.
Cary: Unfiltered or filtered? Which one do you prefer?
Tim: If I had to pull out, I would still go the OG Sculpin. Regular Sculpin to this day, it still has a great flavor to it.
Cary: Clean and crisp.
Tim: Even for 7% West Coat Style IPA, it definitely is very clean.
Cary: It’s a good beer.
Brendan: I don’t mind the haziness of beers, but there’s something about just a crystal clear beer that you’ve got to love.
Cary: The way that Ballast Point– I will say, presents their beers, too. They have the big tulip glasses, and even if you get a flight of four tasters, you’re getting just four ounces.
Brendan: You’re still getting the 10 ounce glass.
Cary: You’re getting this big 10 or 12 ounce glass and it’s really nicely presented. It’s almost like a champagne glass in a sense. Just this crystal clear beverage of a variety of colors, whatever you guys get. They do a good job, for sure.
Brendan: You like the filtered. What’s your call? What’s your preference?
Cary: I lean towards the filtered, probably just because I drink too many of them.
Cary: I feel like any time I drink unfiltered, it starts to get a little heavier for me. I like the clean and the crispness of the filtered IPAs, so I can have a couple.
Brendan: How about for coffee because we talked about this on last week’s episode. We were talking about– somebody wrote in and asked, “Do you prefer a filtered cold brew or do
you prefer a non-filtered that might have some sediment and some fines left in there?”
I guess his buddy was telling him that it adds to the body and the mouth feel, which it definitely does. I feel like an unfiltered beer is like a little chewier and you said juicier. You get some more flavor out of it that you wouldn’t have in a filtered beer.
Cary: It almost goes hand in hand, yes, filtering and non-filtering there.
Brendan: Yes. We draw so many parallels between beer and coffee. This started out as primarily– I mean we wanted to cover all draft beverages when we started the podcast, Tim, but we had a lot of coffee people gravitate to us. We’ve always focused on coffee, but then we throw in beer anytime we can. We just find a reason to sit around the desk and have like [unintelligible 00:06:01]
Tim: I was going to say Cary, that beer is looking– looks like it’s getting warm right now.
Brendan: Yes, ready to [unintelligible 00:06:07]
Cary: Are you guys done with your-
Tim: Brendan doesn’t even have a–
Cary: – your windy hill?
Cary: Here’s Brendan’s wall mount bottle opener. That sits on his desk.
Tim: [laughs] That sits on the desk there.
Brendan: That was the most important piece of furniture that I took from our old office. Got the drill out.
Cary: I can’t reach over to you,so you do–
Brendan: We need to get some longer boom arms for these mics.
Cary: Hell, or just some headsets we can just walk around with.
Brendan: Look at that guy.
Cary: Have you had this one, Tim?
Tim: I actually have not. These guys are Evans brewing Company down in– I think they’re based out of Irvine. They have a couple taprooms that [unintelligible 00:06:51] are out there.
Cary: I don’t know if I’ve had any of their beers. It’s a really cool label with– is the reason I grabbed it.
Brendan: We didn’t get the Dr. Lupulin, did we?
Cary: I don’t think so. No, we didn’t. Is that the same brewery?
Brendan: [laughs] No, that was a triple IPA from–
Cary: Thank you.
Brendan: Who’s that from?
Cary: That was the RB logo.
Tim: Is that [unintelligible 00:07:13]
Brendan: Is it R.B. Rev– River– Reverence.
Cary: Reverence? I think that–
Cary: Is it Revelation? I think it was like Reverence. Anyway, this is called–
Rick: Cary keeps me on track here.
Cary: This is called The [unintelligible 00:07:34] and it’s really cool artwork. It’s like this underwater deep sea diver like pulling up a big old hop like treasure chest.
Brendan: You’ve seen the label?
Cary: The label is-
Brendan: Look at the cut in the label.
Cary: – die cut to the California coastline that wraps around. The negative space of the bottle is the California shape.
Brendan: That bad-ass.
Tim: That is legit right there.
Cary: It’s a cool design.
Rick: We’ll put that in the show notes. If you’re looking for the show notes, you can find those at dripsanddraughts.com/90. That label is awesome.
Cary: This is citrusy.
Tim: Yes, very floral.
Brendan: Have you seen any labels like that? The die cut.
Cary: I’ve seen die cut labels, but that’s really cool.
Tim: [chuckles] I’ve actually not seen one of those. [unintelligible 00:08:23] before that, I’ve–
Brendan: That is awesome. I have not seen that.
Cary: You can tell they got some good designers working there between the artwork. I mean, Ballast Point has–
Brendan: Look at the UTC.
Cary: Some awesome artwork.
Brendan: This is just– this is great. They are out of– what did you say, Tim? Irvine.
Brendan: This is cool men. We are going to have to go down there.
Tim: They’re opening a new taproom right over next to me in Huntington Beach.
Cary: Are they privately owned? Do you know or do you know– ?
Tim: I don’t know. I believe so, they have a couple of investors, but I know they’ve been really focusing on the taproom experience. I think a lot of craft breweries in general are looking at taprooms as a way to their customers. You can only go to a supermarket, see the whole shelf of beer, pick something out. I think the biggest experience goes now to or you can go in a taproom and grab a beer– try a flight of beer.
Cary: Experience the whole brand of that beer.
Tim: Exactly. Then I think it takes a testament to some of the beers that they do– a lot of R&D beers. At our location, we do wild ale/sour ale. We get to test on a 20 barrel system, have a lot of fun with those, and get our guests– I mean, a lot of the guests that come to our Long Beach location enjoy to come try those sour beers.
Cary: Those sours right.
Brendan: That are only made there and some of them are only served there, right? They never see–
Tim: Some of them will only see distribution down to our other tasting rooms throughout San Diego, Temecula.
Brendan: Never bottled? Never distributed?
Cary: Let’s talk about that real quick. You’re Long Beach Ballast Point. You guys do primarily sours for Ballast Point– all of Ballast Point.
Cary: How does that work? I know it’s a smaller scale brewery than everything. Do you guys– Do they ship in? I would say, work two guys[unintelligible 00:10:17]. Do you brew everything there is for sour?
Tim: We brew everything there. We’ll do our own kettle souring. I think we have five fermenters there, so we have four 20 barrel fermenters and one 40 barrel fermenter. Then with our kettle boil and we even actually have footers in there. We actually have four different footers. 30 barrel footers to. Two 30 barrel footers, two 15 barrel footers. Actually in those, we’ve actually been aging sour beers since the day we opened.
Cary: A footer is a wooden fermenter.
Tim: Like a wooden fermenter. Almost like your wooden fermenter. A lot of them used to use a lot in the wine making process, but for sour beers, they’ve been absolutely amazing because you’re getting– we got these ones out of– I believe it was St. Luis, Missouri and came fresh to us.
Tim: We actually– I think they are about, we have a Flanders Red that has been in there for about 18 months now.
Brendan: I can’t wait to try that.
Cary: What kind of wood do they use in those?
Tim: From what I remember correctly, it was cedar.
Tim: You got a little bit–
Cary: That’s got to impart some flavor but they don’t impart as much as like a charred oak barrel of course, right? That you’d get it from a scotch or something.
Brendan: I think it’s more of the funk that they maintain, right?
Brendan: You just keep moving beers in and out of those and the bread or the wild yeast goes nuts in there.
Tim: Yes, and I mean we’ve pulled a couple of barrels off. I believe the last one we did was of the Flanders Red. We blended it with the Sour Amber and sort of traded it back in with it to just keep it going. Keep the fermentation going on and we leave now the barrel aging beer aside. That’s– I think, probably the new up and coming. Everybody enjoys a barrel aged beer.
Brendan: Yes, absolutely. Real quick. Going back to your sours, do you guys brew a same recipe for like– probably not the Sculpin, but maybe like an Amber, maybe the Piper Down. Is there a common recipe for the base brewer that you guys put into the souring barrels? Do the brewers down there– are they brewing their own recipe and then souring it?
Tim: They are brewing their own recipe. We’ve done the Kettle Sour Moscow Mule, sort of cocktail inspired beer. We’ve done the–
Brendan: You brought that up last week or so I think.
Tim: That’s right, when we went to institution.
Brendan: That’s right, yes.
Tim: That’s the fun part about ours. We are doing more of the R&D, so we get to have fun with it. We’ve had some great beers come out of there where Sour Wench-Blackberry, which is a Berliner Weisse inspired sour beer– actually won a silver medal at the Great America Beer Festival last year. Actually, the recipe was doctored with us up in Long Beach to be able to then go into production now.
Cary: I don’t think we’ve ever had a sour on the show or really talked about what a sour is. Do you want to explain what a sour ale is?
Tim: I mean you can go in the process of a– a little bit different, I mean between your sour ale versus the wild ale is used in a almost infected bacteria. Brettanomyces is I think
probably the most common one. Where especially– I think, on the whole brewing aspect. When you brew craft beer, you don’t want it to be infected. There’s so many processes you go through to make sure that–
Brendan: Yes, to stay away from that.
Tim: Exactly, sanitary.
Cary: Something we preach all the time.
Tim: For the sour wild ales, you’re almost– when you pitch that yeast in there, you are creating that aspect of creating the infection.
Cary: Infection almost.
Tim: Which in turn actually turns out to be some great beer.
Brendan: Yes, it’s so much different. Cary and I actually brewed a batch. We’ve been brewing for 10 plus years probably now. We brewed a batch. It was within the past eight months or so– eight or nine months, maybe a year ago.
Cary: Yes, I mean by the time we got to the fermenter, who knows how long it was.
Brendan: We brewed a SMaSH though. We love brewing SMaSHes because it’s just one malt and then we put a single hop in there. Not a lot of it, just enough to like get a taste and feel for it. We had a– I think it was a half barrel full of this stuff. We opened the lid– No, we started transferring it and we tasted it, and it was so tart.
Cary: We should have kegged it three weeks or whatever after we started the fermentation and it sat there for a month and a half. I believe–
Brendan: Lost power.
Cary: I unplugged the keg fridge or we lost power on it, so it sat in this fermenter in the garage. Which got up to like 90 during the days for weeks. Then we taste it and we are like, “This tastes like a sour ale.” It became infected and it was almost– it was good but we were too scared to keep it. We were like, [unintelligible 00:15:10].
Brendan: [unintelligible 00:15:11] We opened the lid of the fermenter and it’s just like a powdery white on top.
Cary: Filmy bubbly.
Brendan: Yes, we’ll put a picture of that in the show notes. I think we put it on our Keg Outlet at Instagram page, but if we would have racked that on to some raspberries or also some blueberries, I think it would have been amazing. If we gave it another few months.
Tim: Yes, we did one with apricot peach in there. We did fresh apricots, fresh grilled peaches in there– turned out absolutely amazing. Just some of that sugar content from it–
Cary: You see, hearing that, I’m kind of bummed that we didn’t– because we had what? 10 gallons of beer that we just ended up dumping just because we weren’t sure. We were just like we’d never dealt with this. We don’t want–
Brendan: It’s not worth getting sick.
Cary: It would’ve been fun to try, especially if we had a few smaller fermenters just ready to go. We just didn’t have anywhere else to put it, so we just decided to chuck it.
Tim: That’s a bummer.
Cary: Yes, it’s a bummer.
Brendan: Getting back to the sours, your guys’ Branch does all the sours and use the Brett yeast. You guys, you cannot have that yeast at any other brewer. Once that bacteria is used in a fermenter, you can never get it out– ever, right?
Tim: Correct. Some breweries that will do– they will go through the process of brewing a wild ale/sour ale. They will go through the cleaning process up, but there’s always a chance that there is some type of micro-bacterial that can be stuck in that sense.
Cary: The tiniest little spot.
Brendan: It just doesn’t come out through the normal cleaning process.
Tim: Correct. That’s why our actual system that we have is actually the original Home Brew Mart system where Ballast Point started in San Diego. When we brought it up to the Long Beach area, we made it a point that we will not transfer any other beer other than do it a sour wild ale.
Brendan: You know what, we actually are working with somebody that is located right next door to Home Brew Mart. Babe Kombucha of Kombucha [unintelligible 00:17:16].
Brendan: Yes. I was sending stuff down there and– oh, it’s a coffee company that’s brewing out of there. I looked up their address, Google Maps shows up, it’s Home Brew Mart right there, right across from USD. Right at the bottom of the hill.
Cary: That’s not the tasting room we went to, right?
Brendan: Yes, it was.
Cary: Yes, is it? Oh, yes. It is.
Brendan: Can we tell this story?
Cary: The massage parlor?
Brendan: Yes, that one.
Tim: Okay. Let us– Let me grab my beer here one second. We got a good story in line here.
Cary: Oh, no. This is good.
Brendan: We’re down in San Diego celebrating the soon-to-be birth of my son.
Cary: It was Brendan’s like baby shower, man shower.
Brendan: Man shower.
Cary: Man shower, however you want to call it.
Brendan: We don’t have baby showers.
Tim: How come I didn’t get one of those?
Brendan: You need one.
Tim: You and me both, dude.
Brendan: We need a retroactive.
Cary: I’m due for two now.
Brendan: Retroactive [unintelligible 00:18:12]
Tim: I was going to say, can we just line all these up right now.
Brendan: It’s more than just a reason to get together with the guys and have some beers, but yes, we go down. Stayed in our [unintelligible 00:18:20] park, have a late night. The next day, we’re all struggling and the darkness is like, “Come on guys, we got to go.” We get an Uber and we roll up to Home Brew Mart. I think you had texted Tim all the way there.
Cary: Yes, I sent a picture. We’re in the parking lot.
Brendan: Oh, yes.
Tim: Oh, yes.
Cary: I sent him a picture of the exterior of the place. Before we even get in– little do we know, we’re in there just trying to choke down a couple of beers and have a good time, the guys looked dismal. It was terrible. We get a couple of beers down and we start perking up and having a good time, and Brendan goes up to pay.
Brendan: I go to pay and the guy goes– The dude at the counter goes, “Oh, it’s taken care of.” I was like– I was so out of it.
Cary: [unintelligible 00:19:09]. What are you talking about?
Brendan: It’s so confused. I go, “One of these guys took care of it?” He goes, “It’s taken care of.” I’m looking around and all the guys are already out of place. I’m like, “Okay.” I was so confused and he’s like, “Yes, we have a mutual friend.” Literally, at this point, I’m so dazed and just wondering what’s going on. I must’ve looked so stupid to this guy.
Brendan: I think as I was walking out of the door, it hit me. It’s like, “Oh, Tim probably took care of that, but how did he know that we were there?”
Tim: There’s that one picture [unintelligible 00:19:44] Cary sent me of you guys hanging out down there.
Brendan: It was so great dude. Like, “Whatever.” A dozen pints probably covered because there was five of us, I think. I had one–
Cary: You guys were drinking two four ouncers looking like crap.
Tim: You guys did look like you had a rough night.
Cary: Oh, man.
Brendan: Oh, man. It was brutal. That place is cool. The artwork on the wall there. There’s some– It looked like metal etched artwork. You guys have an artist– I think, that does
Tim: Paul Elder, yes.
Brendan: Then there’s just lights that hit these artworks so perfectly. It’s like, “See our work.” It’s so cool. As you move across-
Cary: It’s almost 3D.
Brendan: – it changes. Yes, it’s really cool.
Tim: Yes, Paul Elder is actually– he was the one of the original customers of Home Brew Mart way back when Jack White started in 1992 when it was– He was a huge fan of it. Actually almost all our original artwork from, the Sculpin drawing, the Black Marlin, all the way up to the brands we have Sour Wench– those are all his drawings.
Brendan: Still doing it.
Tim: Still doing it.
Cary: So every label that you guys have, for any beer is all his original artwork. Then if you go to your guys facility, it’s just all in the walls. It’s really cool.
Tim: Correct. He’s so gifted. He is actually one of the nicest guys you will ever meet. All he loves to do. He loves to talk about beer, loves to talk about fishing. Anything to do with the water, surfing, but you see it in his artwork. He just loves doing that and we’ve actually had him up at our Long Beach location to talk to guests, see how it is because as you see when you walk in you get to see some of the art work.
Even some of the original pieces are at our corporate headquarters down in Miramar.
Cary: Right, awesome. Is he a salaried employee?
Tim: He is an employee of us. As you’ve seen, some of our new brands that come out the–
Brendan: You guys keep him busy.
Tim: [chuckles] We keep him busy.
Brendan: He’s definitely not slacking off. He’s pumping out artwork as fast as you guys pump out beer.
Cary: He get’s paid in beer.
Brendan: It’s[unintelligible 00:21:58].
Tim: Hey, what’s wrong with that?
Cary: Nothing wrong with that.
Brendan: If I got paid in beer, I would save so much money.
Tim: Right? If you didn’t have to buy beer ever again. Hey, working for a brewery has it’s perks.
Brendan: Beer and coffee.
Tim: You see a lot of companies around that enjoin– Yes, part of our perk is to have the employee after their shift to enjoy a taster of a beer or something like– At our location alone, we have 117 different tap handles. We have a lot of R&D beers that come out of our Little Italy facility. We have our– of course, the sour wild ales that we brew on site.
It gives our employees the chance to try these beers and enjoy it because that’s part of our philosophy– is you want to talk about the experience. Talk about enjoying craft beer.
Cary: Learn about it.
Brendan: Little Italy, that location’s awesome. I’ve been to there a few times. Just so many cool beers. What do you call it? The boots to-
Tim: Roots to Boots.
Brendan: Roots to Boots, yes. There’s all these beers that– maybe it’s a base beer that’s been flavored. Maybe it’s a beer that’s just like an understudy brewer has brewed. There’s so many different things to try there. It’s crazy. Some of them make it, some of them don’t, but you try beers that you don’t see anywhere else.
Tim: Yes, that’s the fun part is like– on our Roots to Boots, our R&D beers that we get. These beers only come out– they’re on a five barrel brew system down in Little Italy and it’s once a time. Part of our fun part is we have a Roots to Boots program which employees from anywhere in the company can spend a day in brewing down there. Go through the whole brewing process with some of our brewers down there, and they get to create their own beer.
We’ve seen some of that come out. Some of my employees did one that had Yerba Mate tea in it as an IPA. It didn’t turn out great. I’m just going to tell you right now it didn’t.
Cary: I was going to say, I think I’ve had an IPA with green tea or something. I know we have.
Brendan: I think Stone made one that they bottled.
Cary: Is that what– Was it that? I don’t know.
Brendan: I think we had one here, yes.
Tim: It’s crazy, but then we’ve had some of our teams that came down and they actually– one of the great seasonal beers we have is Calm Before the Storm or Coffee Cream Ale and that actually started out as a Roots to Boots Beer. One of my assistant managers and one of my events coordinator, they actually brewed that beer.
Brendan: That beer’s so interesting to me. It’s like our White Stout.
Cary: It’s bizarre.
Brendan: Actually, somebody just sent me a bunch of questions about our White Stout.
Tim: Yes. When are you guys brewing that again?
Brendan: Let me find this.
Cary: That’s good.
Tim: I would really like to [unintelligible 00:24:52]
Brendan: Good questions and I was like, “I actually want to change a couple of those things.”
Cary: It’s such an interesting beer because it’s white. It looks like you’re drinking– whatever, like a light ale or a lager IPA, whatever. It has so much coffee, so much vanilla roasted flavor that you would just only expect to see in a darker ale.
Brendan: Let’s see. Check this question out. It said, “I tried to leave a comment on your blog, but had a problem with it.” Probably need to fix our blog.
Cary: Get on it Brendan.
Brendan: Anyways. He says, thanks for these posts. I’m planning on attempting a White Stout lager this winter. Your write up seems to be the most comprehensive and clear one that I’ve found.
Brendan: If you don’t mind, I’ve got a question about the cocoa nibs. Would you say that your amount was a good one? Would you say you’d be inclined to use slightly more or slightly less? Also, why did you choose to add the cocoa nibs and the vodka to the fermenter? I saw one other person for whatever reason made a tincture and only added the vodka. Otherwise, it looks like your cocoa nibs were in there for seven days and the coffee beans for two days. I can handle that. Cheers.
Cary: That’s a lot of questions for– [laughter] We brewed that what? Two years ago?
Brendan: Two or three. Yes.
Tim: As I say, I think I was still out in Arizona during that time.
Brendan: I wrote him a response and I said, “You know what? On the cocoa nibs, I think we could have done more cocoa nibs, but I probably would only have the vodka if I were to do it again. I feel leaving the cocoa nib, it was either a cocoa nibs or the coffee beans that we left in there for too long. It gave it this weird– A lot of people didn’t taste it or care, but it had something that I didn’t like.
Tim: The grittiness of it? Maybe from the coffee bean?
Brendan: No. It wasn’t a grittiness. It was-
Brendan: Yes. It was tangy. Everything else about this beer was smooth and rich and deep, but there was like a–
Cary: Yes. It might have been the cocoa nibs because the darkness of those can [unintelligible 00:27:11] some.
Brendan: Putting those in, yes. Making alcohol, you just add in the vodka and then the coffee beans we add in for two days. If we just put those in four or do the same thing with coffee beans. Make a cold brew with whole coffee beans so you’re not getting the color. I saw that question. I was like, “This is cool. This actually makes me want to brew this again.”
Cary: Yes. That was good beer.
Tim: That was a really good beer.
Cary: My in-laws destroyed that keg.
Cary: I think we only did 10 gallons of that.
Brendan: Yes. We were doing 10 gallons. It was shortly after that, we started doing 15.
Cary: 15. We upped our fermenters
Brendan: Leaving 10 at Cary’s and I’d only take five home because his in-laws are beer drinkers. Mine are just mostly wine and other stuff.
Cary: Yes. That was good.
Tim: The wine parties and holiday parties.
Brendan: Yes, we should do that again. I want to carbonate it next time because I put mine on nitro.
Tim: That’s right.
Brendan: It literally was so good, but I’m so critical of every beer that we make. That’s probably why we were talking earlier about entering into competitions. I’ve never entered into a competition because I’m critical of every beer that we end up making. I’m like, “[unintelligible 00:28:29], I don’t like it. Nobody else is going to like it.” Then people come over and try.
They’re like, “This is so good. Let me have another.” Sooner or later, my keg’s gone.
Brendan: I don’t know where I was going with that thought.
Cary: Why don’t you drop an ad?
Brendan: I’ll have another ad.
Cary: I’ll get us some [unintelligible 00:28:50]
Announcer: If you’re looking to learn more about cold brew or draft coffee, make sure you check out Keg Outlet’s Ultimate Guide to cold brewed Coffee and Serving Coffee on Draft. Hey, don’t just take my word for it. Here’s Daniel Browning from the Browning Beverage Company in Marfa, Texas.
Daniel Browning: I got on the internet and started looking around. I found The Keg Outlet’s Ultimate Guide to Cold Brewed Coffee and read it a couple more times than I’ve read anything in my life. That was pretty much all the research I needed.
Announcer: If you’re looking to start your journey with cold brew or draft coffee, check out The Ultimate Guide to Cold brewed Coffee and Serving Coffee on Draft. A free 34 page e-book offered at kegoutlet.com. You can get there through the Drips & Draughts website by going to dripsanddraughts.com/ultimateguide.
Brendan: All right, thanks for listening today. We are actually going to cut this episode short and split it into a second episode because this went a little longer than we thought. Tim was up here visiting us. Didn’t feel like driving home because traffic was going to put him– what should normally be about an hour and 15 minute drive, was going to put him at about three and a half hours.
He stuck around with us for a little bit more, we talked a little bit more about the craft beverage industry as a whole. RTD beverages, we talked about coffee. Stay tuned for that episode. That’s going to be episode 92 and it’s going to release January 5th, 2018, so stay tuned for that one. Just a quick reminder. All you coffee people out there we’re giving away three cold brew clean and sanitize kits in the month of December. All you got to do is leave a review on iTunes and we will pick three random winners from those who leave reviews. We’ll announce it on our show in– I think, in January.
We’ll get that announced and give away three of those clean and sanitize kits. Again, if you want to be entered to win one of those, just hop onto iTunes find the Drips and Draughts podcasts and leave us a quick review.
That about does it for today. If you are looking for links or show notes for this episode, you can find those by going to dripsanddraughts.com/90. Thanks to Tim Hass from Ballast point for joining today and Cary for being in studio. I am Brendan Hanson.
I’ll see you again next week on another episode of the Drip and Draughts Podcast.
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