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.
For Part 2 of our Australian Cold Brew Series, we’re joined by Dustin Bailey from Rushmore coffee out of Melbourne Australia. We talk with Dustin about starting a small business and the cold brew scene in Australia. We also talk a bit about cold brew coffee and shelf life.
If you listened to listened to Part 1 with Filament Coffee, you likely heard the birds… In this episode, we get to meet Dustin’s dog. The Aussies love their animals! Except for the Ibis.
In today’s episode, we’re joined by John Aitchinson from Tavern Service Company. In addition to owning the Tavern Service Company, John is also a BJCP beer judge and the VP of the Maltose Falcons (the longest running homebrew club in the US). Our conversation explores the world of beer judging, brewers guilds and homebrew clubs and we touch on how some of these ideas and organizations would be beneficial in the coffee world.
On today’s episode, we’re joined by Aaron and Brendan from Filament Coffee out of Perth, Australia. We talk about the cold brew scene in Australia as well as starting a small business on the side while working a other jobs. This episode is the first in our Australian Cold Brew Series.
Well, if you’ve listened to the show for awhile, you’ve heard this episode teased a few times over the past year. The day has finally come. We’re taste testing some year old cold brew that we made back on May 21, 2016. We’re tasting a couple days early since it’s only May 18 at the time of this recording, but we just couldn’t wait any longer. The suspense has been killing us.
In today’s episode discuss the ever-important topic of cleaning and sanitizing cold brew equipment and cold brew draft systems. Using many of the same principles as the beer industry, cleaning and sanitizing cold brew equipment should be a routine step for all those who are making cold brew. As cold brew becomes more and more popular, the process of cleaning and sanitizing cold brew equipment will become more important than it has ever been. Additionally, cleaning and sanitizing equipment is going to help cold brewers produce a more consistent product.