In this episode, we continue our Australian Cold Brew Series as we’re joined by Luke Docherty from That Cold Stuff out of Western Australia. That Cold Stuff is a husband and wife cold brew team started by Luke and his wife Nicky.
Today we’re joined by Colin Phillips, the found of ColsBrew based out of Dubai. We talk with Colin about how his background in sports science and how he applies a scientific approach to measuring and tweaking variables in cold brewing. Colin coined a term, “Crafted Intensity” which he uses to describe the strength of his cold brew, noting that not all tasters palates are the same. We also talk about starting up a new business and the time and thought that goes into the process long before the company launches.
Today, we continue our Australian Cold Brew Series as we’re joined by Jack Adams from Mr. Bean Cold Brew in Queensland, Australia. If you haven’t seen the episode artwork for this show yet, we suggest you check it out because Mr. Bean has a cold brewery that will make you drool. Designed specifically for their production, their facility is well appointed and just downright gorgeous. We talk with Jack about cold brew cocktails, Australian cold brew scene, and of course, we quiz him about their brewery space.
On today’s episode, we’re joined by Bellerophon Cold Brew as we continue our Australian Cold Brew Series. Owner Alex Leech has joined us on the podcast once before back on episode 48. Today, we talk with Alex about how to approach bars and restaurants about carrying your cold brew product (whether that be bottled or on draft). We get into discussions of cold brew tea and how a cold brew company can explore the world of tea as well. We also talk briefly about structuring a cold brew business.
In today’s episode, we’re joined by Steven “Cheech” Chiocchi from Cheech’s Own Cold Brew out of Somerville, New Jersey. Some of our discussion topics include starting a side business and growing/scaling it, working in a shared space, bottling, trial & error and much more. Thus far, Cheech’s Own has been growing organically through a heavy presence at farmers markets as well as at local festivals and events.