Welcome, everybody to the Craft Beer Republic and to 818 brewing. Cheers, everybody. Thanks for coming out. Thanks for making some noise. I am Greg, host of Craft Beer Republic. I'm being joined by three gorgeous individuals. We'll just start away at the bottom. We got Mr. Blue Eyes over there. That's the homie. Chew your beer, Julio homies. And then the the taxpayer and the paper pusher. Yeah, it's Brian Olson right there. And if you love the beer, you're drinking, this is the guy that made it.
This is Derek Olson. Is all right. And if you don't love it, it's cheese fault. So afterwards these again all you guys for coming out here. This is so much fun. We're here mainly because chew your beer was incessant enough to toxic. Toxic. And you like toxic liquor. Yeah, exactly. Wouldn't shut up and finally convince these guys to do a collab of fantastic proportions. So we'll get into that in just a couple of seconds. This one persona. Yeah. The Pacioli was used as a bribe agent.
Apparently it worked. In fact, the Pacioli Queen is back there in the corner, so shout out to the moment you read. That was amazing. Real quick, a little housekeeping if you ever heard it. We hung out with Brian and Derek in 2018, back on batch 122. So if you want to go back to like how it all started, how when they began, go back. Batch 122 Listen to that. Background's brewing history. Derek's a rocket scientist. You'll learn all about that.
It's why he's always wearing rocket science T-shirts, right? I mean. Just. Tell me they still fit. It's at pandemic 15, and then what it took to get this place up and going to go back to 122. If you guys want to learn all about their history, and then someday, maybe we'll do a deep dive onto your beer and his history. Okay? Okay. My turn into a therapy session. So anyways, we are gathered here today to talk about the union between two year beer and 818 brewing.
Before we talk about the collab, let's just try the beer. I don't. I don't want to waste any more time. Who wants to tell us what the name of this beer is? The name of the beer is bland tastic. That's right. I like it. Thank you. Yeah. I wrote the Dream Warriors. Yeah. Drunk in the toilet is good. That's just kidding. It's a you know him? The Lou Gehrig. It's. It's a I don't know. I like desserts. I'm a big boy. I like sweets, and I like to drink my sweets. In what way? To make his make a beer.
That's semi-sweet semi crisp leaning clear, you know. So that's. Is that you semi-sweet semi. Crisp white. That's a yes. No, I think so. No answers. The best answer. Glen is one of my favorite desserts. It's delicious. That's citrus leches. Cake. Yeah. Where did the idea come from? It was drunk. Hit my head. So I stars the set of a flux capacitor. As you said, you draw the line? Yeah, The blend capacitor capacitor. Yeah. Yeah. So instead of a DeLorean, it was in a 64 and follow.
All the way back in 1955. There you go. Yeah. No. So it's just then when you eat and when you order it, you don't even Chewie, you just drink it, you know, you slurp, it goes down smooth and crisp and clear and when not make a beer. Yeah. You know, I. Don't think that's how I've ever described Flint, but that's just. Fun. You never drink when you get flying. Make that not drunk enough. Derek Chu, whoever wants to take this. How'd you guys come up with the recipe on this?
I feel like this is probably a Derek question. Chu definitely drove it through with Bay. Hey, this is something I can drink. That's. That's. It is crisp. It does does have that. That sweetness has the the vanilla component and a little bit of calcium and texture. So that's those are hard, hard things to accomplish with a blond ale or not a bond to a. Gold and gold. And I. Love that description I. Gold, silver. When a man lands the gold. Where does that extra come from?
We use. I actually screwed up in the the description of the beer. So don't pay attention that there's not wheat in it. It's wheat or wheat. It's oats. A mixture of oats and rolled oats and rolled barley. So that adds that protein. It adds the extra texture to the beer we used about, I think like around 25, 27 vanilla beans. Yeah. And finished it with a little bit of medium rose coffee I think some more like risk of cancer and yeah, the coffee gives it that complexity.
So I was not familiar with it. So you're usually put. A little like. Kahlua on top of. This one when you're drunk. Yeah. No rules on he's drunk. Well, there's no rules when you're eating one man the calories go out the door. Yeah. It doesn't count. No, it's like ice cream. It's kind of like fills in the nooks and crannies. Right? I mean, when you're happy, nothing matters. Yeah. To his assistant. I think we got it. We got to have a little. A little touch of coffee, and I was worried about it.
That would be too overpowering. And we were really light with it. And I think it just. It totally rounded everything out, given it the complexity. And so, yeah, you're going to get that vanilla note. It is still crisp, light sweetness that builds as you drink it. And that's like coffee. No, that gives you that complexity and, and, and richness, like the after flavor is just a straight like after you took a bite of one. Yeah. So I. Also. Put on it.
Yeah. It really did. That vanilla really stands out to me. I don't know about you guys, but lots of vanilla. I like the any anything fancy about the coffee. No, we're in a rush. We just got it. All right. Well, yeah. It's first street coffee. Oh. Folgers. It's got. Well, very nice. It's good. Did it come out the way you guys envisioned it? Better? We're same different. Honestly, the way I thought about it is what I'm drinking in my cup. All right? I didn't want it too sweet.
I don't want it to bitter. I want it very. Just as you drink it, you get different notes. Yeah. And in my head, that's, you know, Derek is the artist here, right? I just come up with dumb ideas, and he's. Literally a rocket scientist. I got a lot of help over there in the brewery. We got. We got three, three amazing brewers over there. Our head. There are no but me out with the dosing and everything. I'm on the one barrel system.
This, this is, this is a small batch so we've only got four or five gallon kegs of this. So I drank it, passed a nano batch and we will definitely throw this one through again and. I. Promise. But yeah, so Ardo Ardo and, and the Brew team, Ivan Antonio definitely helped out with this one. So get good group of brewers here at 818 and we appreciate the challenge and always up to. It Let's make more. Yeah how much do we need to sell today in order to get this leg in on a semi-regular rotation.
Of kegs? Often you guys hear that all four kegs need to go today. Once down though. Yeah, we're down one already. So record of the way there, guys. Good job. All right, let's get to some question, by the way, is everybody drinking the Fantastico? Okay. How much do you guys like it? Thank you. Make a good, cheap pop over here. Yeah. All right, let's get into some questions. Let's. Let's find out about these guys. Thank you to everyone that has submitted listener questions already.
I've got some on my phone. I've got some papers right here. If anybody hasn't had a chance, there's forms over here. You can also scan the QR code. Those will come straight to me. Let's. Let's kick things off. Like I said, we caught up last in 2018 is November of 2018. We even know the homie chew your beer yet. It's where we met Fontana Gym for the first time. He was here and I'm sorry. I apologize, but. He's not here. It's all your fault. How have things changed around the brewery since 2018?
I don't know if you guys are heard this. There was a pandemic of sorts. Uh, I hear you couldn't have people drinking beer for a while. I choose not to remember. That is what's changed in 2018. I don't know. We had to work through The. Whole thing. Is there are no days off. Allotment. Damn. Yeah. It's so we have I guess we had a we, we, we took probably like about a solid two weeks off and then we, we just, we found out from our it was a brewers association and a craft CCP, a.
California. Craft beer association. Those guys. Yeah yeah. Those guys that that, that definitely helped us a ton with information legislation and pushing that that craft breweries can be open through this through the pandemic. Yeah we're deemed essential businesses. We all need beer you know, we need to survive and yeah. We definitely. Need to keep our. Sanity. Yeah. So that allowed us to open up. We fought a lot of obstacles through that.
Yeah, we were shut down by the building department. They came in here, tell us we can't operate, and we were just doing tacos. We're doing everything safely. Get people outside and six foot distance. We don't go out Growlers, growlers and everything. They tried to shut us down. We kept going because we had all this stuff from the sickbay and the, you know, our guild, everything up to the Capitol. And then the LAPD came down because they told me we weren't complying.
And they basically said, hey, we're informed that that you're you're not in compliance with the law or whatever. But they were also a lot of regulars at the taproom. And so they're not going to do anything. So we kept going until the next week when they unanimously across the city approved us about two week, maybe two weeks later. Yeah. We're going to have to pull the easy on them now. Okay. Glad to hear it got here. I love that they're all regulars.
It's like I'm like, Hey, guys, We were told to come over here. We don't really want to do that kind of thing. We're community brewery. We support. We support everybody in our community. And yeah, so. So we take care of each other. Yeah. That's amazing. What was one of the positives that came out of that chance was packaging. Yeah, reuniting cans before you were in cans before? No. Just bottles. We know. That's right.
About a week into the pandemic, we, uh, we sat down and decided that everything's going to be packaging and we said we've got to buy canning line. Yeah. So. All right, So Cans was one of the nine. And as a consumer of beer cans have been great for me because, you know, go around pick up cans there you, um, since the last time you brought on some brewing help, you kind of alluded to it. Yeah. Who's who's helping you in the brewhouse these days?
I have a head brewer now, so I'm no longer having to do the majority of the work out there. And I'm. I'm allowed to kind of be creative and. And have a team to support. Yeah. Bounce ideas off. So we've got three people in the brewhouse right now. Harteau is our head brewer and he still pretty new is. About nine months. About nine months and we have Antonio as assistant brewer and Ivan's our Soliman. They're just gelling, they're great team.
They're, they're back, they're cranking it and yeah, pretty much drive the schedule, drive the ship and they handle it and make sure things are done correctly. And that's and. Both of our quality, both Ivan and Tony, come from, from our roots. So both of them worked in the tasting room as bartenders and now they're in the back brewery. Tony was SoCal service. Sarah We've we had one of their meetings back here that you can help put together. And so, yeah, I mean that's where our brothers are.
Yeah, it's just kind of works. And is you one of your interns now or. And we're just, oh is it. I'm the homie that won't leave. You still looking for his paycheck. Some underpinning all. Yeah the red stapler. My DMS will never be the same. Yeah. Your dreams are there to be safe again to what was your your blue day like making fantastico? Ask my son. He's the one lifting all the heavy stuff. Oh, I was just the beautiful face. Oh. Everyone's got to have one. It was actually for me.
Not the first or the last. Time. You see in Alabama. You know what? I'm terrible. It's exciting for some, you know, for a brewery, independent brewery. Two gentlemen to let you come in and ruin everything they've made. Yeah, that's everything. Derek's beers are mainly just core for, you know, water, hops, malt whiskey, a little yeast. Yeast. What I was gonna say time. But, you know, for that to take something like what I wanted that has a little bit of adjuncts to me means a lot.
I really appreciate these guys for accepting me and my dumb ideas into the brewery and making something happen. You know, if you don't, if you don't chase your ideas or your dreams, you don't make them happen. And these guys were my tools to make it up. So I appreciate them. Hats off to them. The Brew day, you know, small batch, right? Not a lot of work. And they get you in there. You graining out like you. Put in. Some labor. Hello? Well, yeah, but just that much alone means a lot to me.
And I appreciate you, Derek and Brian, for accepting my idea and making it happen. My glasses empty. Well, cheers. Later. Yeah, exactly. Yeah, but I've got good ideas, man. I was just happy to have my son here and be part of it, too, at the same time. Who recently turned 21, right? Legal baby. Yeah, legal, legal. Alcoholic. Now, that's so good. What they call it D designated driver. Well, not anymore. Oh, damn.
Yeah. All right, before we move on, the next question, we want to work a flight into here. Started talking about some beers. It's two, four beers that I usually. This is my home base, so receipt array is my beer that I drink here. We're out of it because I was here and I drank it all, so I picked four other beers that I enjoy. Okay, while I'm here and we will enjoy and Derek would let us know what we are sucking down. Whoa. And everybody out there, you can order it and suck it down with us
and enjoy what we're saying. This is. This is really important. So let's talk about the beer. That's in front of us. Derek, you want to kick this off? Yeah. About a girl. This is Valley Girl Blond. Now, this is our staple. Valley girl, blond. We we brew the most of this one. It's a blond girl. We brew with coarse yeast. 5.6%, a little Amarillo lower Amarillo. Hop on the end. So you get some citrus, but yeah. Nice, nice, easy drinking but yet full full body of.
So it's this is this is the route you go if you're not going for a lager you know lighter beer. I hate to call this kind of beer. Yeah it's like your football sun beer. Yeah. You're going to drink this all day and you'll still be able to watch the night game. This is the beer where you convert your wife into a craft beer drinker. This is the beer that. That to me is the true. This is the beer that made my wife, my writer guy craft beer. This is our gateway beer, for sure.
I find that a lot of blonds and like salary type beers really help bring the non beer drinkers in. Hey, this tastes a little bit like a white wine. Come on in, everybody. The pool is fine. But yeah, this is great. All right, so let's let's talk about some more beer stuff. What's. I don't know who wants it? Derek. Brian, I'll. I'll let you guys choose.
I know Derek does more to the brewing operations, but what's been your most In fact, you can both answer what's been your most fun or rewarding beer to make? And it can be like the most adjunct. Or maybe you made one where like, no cleaning was required afterwards. That's what happens. Yeah. I always I always default to like the worst. Those are the usually the most impactful. The worst beer. Huh? Value. You kind of start out as that. Okay.
Now it's now I'd say probably now it's it's one of the more fun ones. I mean so we start up this test batch program and we have like eight taps dedicated to test batch beers and kind of one off seasonal stuff. Those those are definitely more on the fun end doing. We're doing the adjuncts, you know like with what you hear doing you know doing a fantastic over that that's that is fun it's R&D we're we don't know where we're going with it.
We don't know what's going to come out of it. Just try things. So I'd say that the test batch, everything that's comes out of a test match is fun. We had a we did a Japanese rice lager that came out really nice. I tried that earlier. That was it's like the perfect sushi beer. Yeah. Nice and light. It's we kind of bottle that after the main goal was like the Kirin was a full press or whatever their standard. Yeah. Any sushi. Yeah. Sushi place in the valley.
I appreciate that you like hearing with your sushi. I do. People look at me like I'm crazy that I don't order Sapporo with my sushi. I always get Kirin. I prefer Kirin Nice. Yeah. Size to dry support. Sapporo is good, but I used to drink Sapporo. But yeah, Kirin is. We're going on. Sapporo makes a good IPA now. They do. Really. You know, Sapporo made any IPA. Stone Fruit IPA so that.
Well. I'd say just just in general the test batch thing as far as like production, beers, production beer is just kind of become work. Right. You're you're, you have another day you have you have you're always you're brewing this once a week you kind of I'd say the easiest one is probably valley girl the worst is snuggles. Anything so I. Protein beer is just so to make the match. Delish. Just for cleaning reasons or. No just just to get just to squeeze the beer out of it.
Oh it's just the produce work. It's it's tough. I protein beers. You use a lot of either wheat or rolled oats and they, they tend to clog up the mashed and get stuck mashes. So have to be very, very careful honestly I didn't I coming into this we never kind of vowed we would never brew a hazy IPA and after getting pushed on and you guys need to do this we finally did it. And I regret regret it, you know. That it. Can happen. But when you drink it, it's it's, it's damn damn good.
And I but so we're, we're happy with it. But it's it's definitely stressful. Oh, it's a lot more difficult. What are the name people. And the Chinese and the logo. The label. Snuggles. I don't think we really talk about that. Okay. Snuggles is a thing that you're required to do and you might not want to do it, but you do it because people want it and good results happen. So are we still talking about beer? May smoothies?
That's yeah, I think I think the last time we all hung out, you were adamantly against making a hazy IPA. Yeah. Yeah, absolutely. So. So what changed? Why the hazy is it, is it just because it seltzer? The people demanded. A 100% honest. I tried, but we tried to do this. I came up with a recipe in which which is very similar to what we have now. Just I did things slightly differently. Timing wise. It was a nightmare. It didn't. It wouldn't come out. Hazelwood The haze would drop out of it.
It came out crystal clear with a good hop aroma out of it. And then that just became a challenge. Yeah, any time I've been challenged or told by someone I can't do something or it's. It's beyond you. I don't stop. That's so because it just became a challenge. So I just kind of pushed and push the person. And I think that's the only reason why we got to where it was and and embraced it makes sense. And and Brian Brian pushed on me. Pretty much, I think, at that time, too.
We also we were at that growing stage where a lot of the beers we made were ones that we enjoyed drinking, and then we would try the hazes that were on the market at that time. We we didn't enjoy them just like, you know, like the style of beer. So we're not going to make it. And then as we get requests for it, people want the, hey, I should make a hazy. And then that's exactly it. It became a challenge to you can't tell him like you can't do that because we'll figure out a way to edit it.
So that that was it was just the right timing. Yeah. And it's a it's a fantastic beer. It's one of our, you know, worked out it's a core beer now. Was it the first haze you guys did. Yeah it's everybody's got like latched on to it like Oh hazy. Yeah I think it's. Been variations like the very first snow release is is is not the same as it is now. So we try to have you tried in the beginning trying. It evolves over time and.
All. Right and tapped as a as a friend and and a harsh critic low so it's we absolutely listen to feedback sure I every every Monday I go through and read all the Untappd reviews and. Oh, you're so brave. Yeah. Oh, no, no, I know. I reply. Do you really? Yeah, absolutely. Yeah. And so and rates are you know, are. But. Gives our was a gravity hill like a one star because sorry they don't like. The.
Belgians like. It. I, I love love hate reunions like I've done a couple of collab beers with a couple of different breweries and of course as someone who doesn't brew regularly or professionally, I don't know how harsh people can be per se. And I go on there and it's like this beer sucks to start. No reason why it sucks, just sucks.
Or one of my favorites and I think I've told this on the show before was it was the collaborative with Pedals and points to Guava Gosa and it was something like two and a half stars and the description said, Not as good as Joey's. Who the F is? Joey de Mayo. Joey over here. So anyways, yeah, yeah. Untapped is a is the devil. So. All right, before we move on, tell us. Tell us about the next beer in front of us. Yes. Oh, yes. Hell, yeah. It's an ode to Stone Cold.
Steve Austin. Cheers. Cheers, everybody. There's all got that one standing. My microphone. I was as well. Cheers. Everybody that's out there were drinking to hell. Yeah. Yeah. There we go. Yeah, exactly. Tell us about this one. Well, hell yes, the hell is lager? This is on our on our test batch list right now. Just out of hell Is this is a wish I had harder to hear to. We kind of test some pointers. Yeah. Yeah. Whose idea was this? This. This is our our head brewery.
Let's see what goes on. So this. Is. This is the first batch after the test batch? Yeah. So test pilots. And then. It. Came out good. So you guys went full scale with it? Yeah, yeah. Yeah. It's just kind of a basic. I was, you know, light and crisp and this is a standard 3470 lager yeast Now drinks easy, but you still get that that nice rich malt background on it. Yeah. Yeah, it's nice and clean hops on this one. Yeah. What's relatively new. What Abbey on this one is brewing five ish. Yeah.
I think we're. Yeah, we're like low fives on it. Low for Karen. Anybody, anybody that's in the first beer, this would be warming up for October 1st. Yeah. This isn't one of those good ones. Like maybe if you were at Lager ville next year, like these guys. Hey, Lager, male people. Yeah. Hell, yeah. Let's go. Oh, What? He was. In? Yeah, they made. A lot of those little things. At. And how do you. What makes you decide to go from test match to to full scale? What's is there a benchmark?
Is it just like, hey, I really like this one. Good, good role. I choose the benchmark, but. Honestly, we haven't. We've been very fortunate in the test batches we've made so far that most of them have kind of hit the mark. So we're we're starting to scale them. Yeah, we have our our Clear Skies was a cold company. Cold IPA. Yeah. It's not one it's a 5050 drop. We don't have it today in person. We're all out. That was a test batch that's getting scaled up.
Okay. 5050 dry hopped with Cascade and Mosaic came out phenomenal. Fermented with lager yeast 3470 and that's I don't know we just anything we put on our we have a whole a whole like layout of like you know bar manager you know, has basically all the information on it, which is of a bar staff to promote it and everything and get people's input on it. And so he gets that and sends it back like people love it. These things have been snapping off lists like crazy.
So if we were popping the taps and we're just making more so we haven't had anything that has turned out like that was you say, Yeah, I'm sure we're going to get there straight to. The back to Untapped and then just rated on on tap live and feedback if you like it come in. And if you don't like it on tap, say something constructive. Awesome. Right on. Yeah. If you don't feel comfortable saying it on tap, tell that. Tell our bartenders.
Let them know they're going to give the feedback to our manager or tell cheers. Sean Yeah. Let's, you know, so. Let me know. And I have that for you. Yeah. Exactly. And taps everything. What's, what's that process like where you're scaling up from, from test batch to the full scale? I know you don't just go. I'm making double the amount. I'm of double the hops, though. I mean, it's it's a little more complex than that, right? Yeah. We have a we have a whole, like, profile on our brewhouse.
So, like, we're we've done it a few times and we understand roughly how we need to scale it up. So it's usually the big thing for us is, is understanding what the what the ABV what your, your gravity is before you put your yeast and everything. So that's usually the toughest thing to kind of, you know, equate out.
But we're at the point now with we know our brewhouse, we can we can adjust things mid brew process to to hit our target gravity to get the right AB and then from that it's just by taste. If you have something that's a little bit too hoppy or too sweet, you can adjust on the next batch. It took us pray the worst one was matter of red matter or red we like. When we were on our three and a half year, our system. Which is one of my. Have you guys had Matador Red? Yes. Oh, so good as that one.
This is where I fell in love with. They were they. That was that was a tough one because you had all that rich caramel touch of chocolate. It's a very complex beer. Small wines. Yeah. And going from a smaller batch system like mid production on Matador, we changed our system from a three and a half rare, which produces about 100 gallons to a ten barrel system, which produces roughly well over three times average. So 310 gallons. We we the malt profile change became more efficient.
So we were able to get a gravity in the right place, but the malt didn't come through as much. So we had to actually bump up our ammo, our model to match it. So we brew it and we taste it. We have we have a very strong sensory panel between all the brewers and and we have a we have a lab lab tech jury that comes in and helps us with the yeast and also on sensory stuff. So like, things stuff. Yeah. Oh yeah, it's super nerdy shit. Yeah, yeah, yeah.
Last time we're here, Brian and I pulled this from the last show. You quote, did everything but make the beer marketing, pay the taxes, etc.. Is that still the same? Pretty much. But. But I think what's, what's happened since then, We, that was during like opening phases and right now it's 2018. Now you guys, you guys are coming up on seven years. Eight years, eight years. Your math is hard. We're we're we're a bigger distributing brewery now, so we distribute a little bit further. I don't know.
I think we we Derek's jumped in that road a little bit. We we we collaborate a little bit more on like marketing and and and business side. You know every the everything is a mutual. Yeah. We're constantly constantly conversating and scenarios and. Is that because you're doing a little less brewing you can kind of step into the business a little bit. More. Yeah. They go over the. Same the same thing about Brian as well.
He's, he's also jumped in and helped out with like if you taste something that seems a little different on the on the production of beer, Brian spends a little bit more time in the taproom than I do. Quantum control. Research. Right? Yeah, a little research. So nah I mean, he's he's got a great palate and he's been a huge amount of help on on solving some of these guys. But now a lot of us, we can divert to our produce staff and,
you know, I'll give him kind of keys on things and they, they handle it. So yeah, a lot of it's opening up that time a little bit to dedicate to that. And we we've run out two accounts together to check things out and see what beers moving what beers not what things help to do to push beer a lot. It's just marketing details. And then all of a sudden I'm saying a lot of value. A lot of my a lot of stage.
It sounds like not only has your distro footpath expanded over the last few years, you guys are expanding over here to. Yes. Do we can we talk about the super secret project next door? Absolutely. Everybody close your ears. Earmuffs your mouth, please. Who's. Who's the sushi chef around here? Derek does more sushi. And. And little more done. I have a I have a lot of a lot of sushi, a lot of. That. Of prep sushi. If anyone is. Interested. If anybody's hungry, there's a bunch of fish later. Yeah.
So for those who don't know, next door, it was a sushi restaurant. It's been there for a bajillion years. Yeah, right. And you guys kind of partnered a little bit. They had your beers on tap. And I know, like during COVID, they kind of helped keep you guys open by, like, having food over here, right? Yeah, That's. One way we survived was we have the tent outside. Yeah. And you had our food, and that was a one of our main reasons we're here now. It's a recently you guys took over the space.
Yeah, I guess a little bit of background that we had the previous owner, so it's changed hands. The original owner was owned it during the pandemic and they, they like they want to collaborate with us. We did the whole thing. We provided the tent. They put a license to, to have the outdoor space and we provided beer to it and took their orders and they supplied them. So that that worked out really well.
They ended up selling the business to someone else that ran it from afar and it just kind of went downhill. And the the that owner approached us recently and wanted to kind of get out of. It. So that we took over. We took it over and we're in the process of doing a big deep cleaning on the on the place and prepping for a new concept. But we're also. Cleaning out all the grease traps and soy sauce. Well, that's one of the things you learn.
Like to told that people want food now when they come over. Yeah. And you know, you've seen a lot of a lot of breweries out food and we have now a full kitchen that'll be at our disposal. So a lot of a lot of fun stuff coming attractions keep people tuned. In. And is going to be the taste tester over there or he's not paying attention. You No, I mean, if it goes through right away, he put it away. Oh, my. Oh, All right.
Before we talk about more stuff, let's drink the next beer that's in front of us. Oh. Yes. He's excited. He's been pointing at me to. To drink this beer. Let's go. There's snuggles. Snuggles? Looks like. Those. The one we're in. A lot of talk about. The different name came from our friend. We actually. It's been real quick. Please. First beer to blow at the Thousand Oaks Jolly cocoa. Okay so big props for snuggles at the chili cook off.
I had a guy at my tent posted by the tent, put a campfire out and all he did was give me his his glass, the porch snuggles. He said it was his bit. The best beer he's had at the festival his whole damn life. Wow, homey was like a big light years old. 85, though. He said old. And so listen, me and my add a couple 21 Yeah. Older gentleman, really cool guy. He definitely retired. Kept bringing people over to drop their tickets in my my vase or my cup for as best it sounds dirty nice.
So we're actually in the process of getting get you are sure that to commemorate this call first apply. I'll. Get. Within the Pegasus. I guess I. Snuggle first to. See who else I believe was going to be your mission. Oh, dear. To bear who bears what we can. Oh, my. What? What goes? This is the one you were talking about with the protein issue. Yeah. And all that good stuff. Talk about it a little bit, the hops that goes into it. So on the malt side, it's.
Yeah, a lot of wheat and rolled oats, you know, make this thing difficult. What's dry, what's on this. Citra citra. Mosaic and not simple. That's not going to zacha. That's a. Nice. Classic. So the beauty of these, these hops and what makes them really work and and create create this haze is the the polyphenol content of the hops so having that Citra and and brewer nerd terms polyphenols are the part of the hops that helps support the halos.
You need two components to create haze and a beer actually has three components you need the the polyphenols from the hops, the protein from from the mash high protein malts like like oats and and wheat. Right. And then you need the yeast that creates that bio transformation, that turns the policy notes from the hops into that juice flavor and then also keeps the protein in suspension and keeps it hazy.
So good, hazy after three or four months is still hazy, even if the hop profile has dropped off and it's become super rich and sweet, it's still hazy. And now that's been the challenge for this one. There's there's so many different challenges having it, having a good nose on it, having texture when you drink it, having a juice like, and then that preserved haze that doesn't drop out. Yeah, I will say that. I mean, this is very juicy. It's great.
And I don't always love haze these that come from the West Coast. I don't know if it's our water profiles or what, but a lot of times they're just they just fall flat in the hazy category. This is this is a haze You through it through This is delicious. This is juicy. It's it's a little chewy, if you will. Yeah. There's there's a brewery down in Torrance that makes some great, great hazes, but that's pretty far from the valley. So. Yeah, if you're into hazes. Come check inside the haze.
These seem to be few and far between Over here, Like this is a great one. If you want to go north, a little bit like Midwest is doing some great hazes in casa. Yeah, but overall, it's like no one's specialty for the most part around here, so it's nice to find a good one every now and then. And what you mentioned about the water profiles, that's that's a very, very important part of it as well. Having a high. Chloride Oh, chloride.
Brine sulfate ratio is 2 to 1 for the sulfate and that that that that enhances that body and other things. So I mean we run reverse osmosis water on all of our beers so you get the focus on water. Yeah. We add back. So that's that's a big part of the haze is a lot of. Nice and. As you can see the the thought process on pizza dough is in. Berks. Yeah it's a little delayed with how many beers it's it's a. Pizza inside Pizza dough pizza.
Yeah. Next door is going to be pizza, by the way, if we haven't already talked about that. All right. I have some questions and know we'll just start with Derek O'Brien's getting us some beers. A couple of things we didn't cover on the first episode is like your history as a drinker. What it all began like, are you pounding like wine coolers in high school? Was it Bartles and James No. No. We had yeah, Mickey's was a big one. Making and.
I would do a drink a lot of forties here, Yankees, it's going to 11. He said, Forties. Guys, I oh. Man I tell you about when I finished off the six pack to. 11 go tell everybody wanted to 11 is. Still. Reserved still reserved. Definitely. Older you feel older than you can message came out when I was. 20 years. Old. Are you a 40. I'm 47. So yeah. We're discovering things about each other on the show. Sorry, I was the Mickey's guy. I was a red dog and a red wolf ice. But ice.
What about the mad dog? Mad Dog? I got 20, 20, homie. Let's go back to old English. Any ever. So yeah, we started. Sharing them mall. There you go. All right. But I don't know so basketball played all my life and that was that was like what your. Show sure is it doesn't make sense. Is that. So? Sure it doesn't make sense. Go, baby Z boy. All right. So you play basketball. And I mean, that was the every Thursday and I would play at my am. I am I pass this place out a decent size.
I have clothes that would have have all of our buddies over to play and this is kind of the inception of 818. But we play ball every Thursday and that was the Coors Light, Bud Light, Miller Lite. Those are those are the beers of the night. We would drink beers in between and between rounds, and. We get as good. We have tournaments very. Sensitive, like around the world. You're just like drinking while playing basketball. Tomorrow. When you're all, you. Know, we are.
I mean. We have all three. I knew it was it was legit. We got to stay hydrated, baby. Yeah, yeah, yeah. When you're out. Yeah, you got to count a couple beers. It's so good. So you started off drinking, You know, not the best stuff in the world. Corporate beer. Yeah. Yeah. Great. How did that shift to craft beer? So that was a okay. One of the big ones Brian Brian would bring down. He was Mezcal, Chico. So. So that the Sierra Nevada Pale ale was a staple. Yeah. For the.
Oh so I mean Brian Brian brought that I'd say Brian was kind of inspirational that he in multiple ways and and beer you know we're talking about how we got together. You got to always have that primal that just brings the worst right Or your best that. Ruined my life. But. But so I mean, getting into Sierra Nevada, Brian brought that around. But was. Environment. Building for Strawberry Hill beer the great. Tea party. Yeah that gets. A bit of a wine out in the beginning.
Yeah. So how did that kind of come around to craft beer when you started getting to craft? Yeah, I went to Chico after going to Pierce College Valley College, and then I went up there for two years, didn't really get immersed in the craft beer, but just pale ale like Sierra Nevada had, like Sierra Nevada. We had on top of bars and came down here. And after after transitioning, we started going to a bar called Crazy Harry's walked in there. Yeah, mainly drink and so polite Modelo, all that.
And the bartender was like, No, let me show you some things and and just walk us through craft beer and hit Belgians. Belgian was my first loss in the Van. Nuys. Class, right? And I was like, Wow, that's beer. And then he talked about homebrewing and then it just all from there, just like, Hey, did you hear about homebrewing? You know, just with their there again, not being able to like say like you can't do it or I want to take things apart. I want to make things. Let's start making beer.
You make it at home. And here we are. So nice to I'll ask you the same question What was what was the OG getting for you? Honestly, it was. Yeah, I had the horse. These are like Heineken, but it wasn't. Heineken had horns. Yeah. God damn. They already drink crappy beer. Beer that had a whole bottle. White lettering had a horse on it. Yes. Rolling. Right. So. So. So. Okay. So when I was 18, I. Believe it to be T and. I worked.
At a grocery store, and as I turned 21, we had a mystery box, which is the banana box with all the breakage bottles and they die and you put them in for 20 bucks. You got like what, 24 bottles of something? And I got one that had nothing but Rolling Rock in it. And after that, when I took that to my homies and they were drinking Bud Light and Modelos, they didn't want to drink my stuff because it was different. Yeah. So, so different. I guess what to your beer a.k.a homie.
Back in the days I drank all the Rolling Rock and no one touched it. So that's a little by little. So when you brought up the question to I was the basil triangle, all those old school micro breweries is what I started getting into. And then, and then the one that caught me was Newcastle. I know it's not independent. I know it's that right. There you go. Cali. It comes up. Yeah. So Newcastle went for Newcastle and then they had a Holly, a Halloween beer werewolf man. I got hooked on that stuff.
And then from there it just, it just went down, not uphill downhill because what Daniels is a lot easier independent Lagunitas Stone. Back in the day. Back in the arrogant bastard to me was like a fucking slap in the face. What the hell is is but amazing beers. And then started looking locally and started fighting local beers. And that's where I fell and know what they were doing. Nice. You're drinking? Eric Sebastian Ferrara Yeah. Yeah, yeah.
I think everybody went through an arrogant bastard phase. But I still do that. So it's just so good to be. Yeah, yeah. I mean. Oh, shit, I'm fucking here and you're not fucking that arrogant bastard. I'll get the razors out. All right. Let's take a couple of listener questions, and then we will also try the next beer that's in front of us. I'm not going to go through these in no particular order. Anthony wants to know why the name O.G. to your beer.
All right, so O.G. beer that the original was to your beer and that was taken so I had to go ogechi beer. But O.G. to your beer. Basically the name. I know who Anthony is. I'm looking at you. Do you beer to me when you drink beer? Well, you're at my level. You don't drink, you get drunk, you actually drink. Already there. And you process the flavors and the hard work like Derrick went through to make that beer to get you drunk. So to your beers, like, you don't know. You don't drink it no more.
You drink with your homies, but you talk to your homies about what you're drinking. Derek's over here like, that's cute, but I'm getting fucked up. Let's go by like I like that description. You don't drink it to get drunk. But you drink it to appreciate it, to get drunk. Zach. Or you appreciate it your way too drunk. The back end of the hat and then the logo. Yeah. Yeah. And it's a fucking price to get. Steven wants to know what was the creative process he wants. Dare.
I don't. Know. I think that's a. What was it? The questions that. Anthony bore me. The process was passion and not, you know, the passion or what you enjoy. But here is here's what I'm telling you. Is the community like you and your boys, that's it. Your little community. So my community is these guys, but then it extends to you and everybody else around that appreciates will you like and accepts it. And then they decide to make it happen. And then because of.
I'd imagine this questions for you because it comes from your son Foo. Utterly. Says, What does this beer mean to you? This beer means to me a legacy. As a father, as a son. I'm not the Holy Spirit yet. Give it time. But this to me, means like something I created with you because you were here when we did it. So the day that I'm not around and I wanted to say to keep making it happen and something you could bring your sons with and enjoy this.
It's a legacy something I leave behind not only but in flavors, but in memory with you. So what I hear is you're not best dreamers. When choose gone, you're not getting any money, you're just getting some beer. So memories bad. Work for the money to to to to think that. All right. Well, we need more questions. Let's talk about this. I love the piece that's in front of us. When that happens, it's like that's the Valhalla of vanilla.
This is last year's Valhalla release, aged in Heaven Hill Barrels. It's basically like an intensified version of our blackout mode. Let it rest on below beans before we raised it in in whiskey barrels. I think. You guys brought this to facilitate. Loosely. If you aren't there, you will lose your console. Loser. Yeah. Finally, I like to. Use my microphone. Yeah. Yeah. You're going to get. Yeah, definitely a lot of chocolate some espresso. Yeah. Delicious. Yeah. Everybody vanilla?
Yeah, a lot of vanilla. A little bit of coffee on there once. Was this like 13%, I think. I think it's around there. Yeah. It is not like it's 30. One out after 13. So yeah, it is. It's dangerous. Pressing for. Iranians. She's going to have four of these before he drives home. Ported by tag brothers long ago. This is one of the ones you still put bottles right. We do yeah, we have a plant here at the brewery so stop by and grab some Vanilla Valhalla. We also have to cow and.
Then we're going to pokeno a baby. Look, I. I don't think it's a secret. I love great cans per beer, but this is just. It's sexy when it's in a bottle. You know, we try. We tried doing cans. Oh, try. That was a two years ago. We tried doing. Last year or two or three. Yeah, we tried doing, we tried to in pints of our Vanilla Black Moon, which is which is basically what this virus and but but untreated just just straight up barrel aged beer.
No no other adjuncts to it And we also used our bottom quarter beer aged in Hemphill barrels this year and we can it we put a bad ass label on it. No one wants to buy it. It's it's it's. A great beer. It's freaking it's scary. It's yeah it's scary and it's in the. Can I agree. With it? So what do you want? So yeah we you want a big ass barrel spirit just it's sexy in a bottle. It does. It needs to be waxed up too. Yeah, you do. You go all the way.
Yeah, well, wax dip in a nice, just simple warmer. Yeah. We cover big fucking cans. Yeah. No, no. None of that bullshit that Firestone introduced with, like, here's your little sample of a bottle. No, we want a bomber of this stuff. What is that big? The not the bomber. What is the bigger bomber the stone used to do? And there. I find. Mango sheer. Magnum. And this is a bag of beer. This is a 750. This is a Christmas holiday fucking magnum beer that you put a bow and you put it under.
Choose a fucking Christmas tree. Wow. Choose. Get over. That. And the next. Is a secret. Then hopefully I make this happen with Darren. But I want to put capital tied up with this beer. All the country. It's Mexican dessert. What? I keep. Thinking of Mexican rapper. Just. Started with two. Snuggles and some shit like that. I had some shots. I had a couple of beers before I got here. He had. Some of his kids in the shower. Just to calm me down. Yeah, I own this one.
And Brian, this comes from Elvia. She says, How do you make your beer or how do you make sure the beer and the brewery stays connected to the local area? First off, just just naming wise, we were definitely community based.
And when we make a beer, we try and think of something, something that that relates to in the ballet or in the design process of that beer like we're going to make this and this is going to be the name I say that Me The main task like main process would be just trying to find something that associates or, you know, the red season Valley Girl just that's just a generational. Keyword, you know. Right. And so Gravity Hill is a, you know, the urban legend up in Sylmar.
So, you know, that's what we do. And so everybody has their ideas on other valley, like just urban legends or trinkets about the valley. Can we of matter can. We collab on a beer cause this traffic sucks. There we go. Okay, this one comes from nameless, but they say we'll just Chu We'll start with you. Chu We'll work our way down. What's your favorite style of beer? Barista Dollar Beer honestly, is a pale ale IPA lager. There we go. Dark lager. Is this our one? Beer? Pick it up.
Stout, and I'll give you my whole fucking list. I'll give you my Christmas list. Tell me. Are you just going down the BGP like scoresheet at this point? I'm here. Yeah. All right. We'll move on to Brian, who might just give us one or two answers instead of ten. Yeah, I'm going to say I'll say IPA. Okay, Well, clear or hazy and out. Now we get. Tricky. Oh. And here's where we curse the East Coast. Yeah, and West coast. Yo, I, I think I have have transitioned over to the hazy.
Oh, he's on, baby. No biggie. All right. But if you can choose a coast. West coast is coast. So I drink a lot more water now. Yeah. Just, just to make life easier. But I'd say West Coast is my favorite. Yeah. Nice. Yes. Right. This question is for Chu. This comes from Scotty B. Yeah, that's my boy, man. It's a three parter. He wants to know, Are you ever coming to Fresno again? When and which brewery in Fresno do you want to visit the most? Scotty B That's my boy.
It's kind of be the one I hooked me up with making joke with Dazzle in Fresno. So, Scotty B, Uh, I will be back in Fresno depending on the time of day. You know, Tioga, Sequoia, homie. All day, every day, the Sequoia, maybe for even rush hour. We do a beer called Rush Hour. Well, okay. Think they get with three different coffee roasters, They make a style and they use those three. You go up Uvo on the best coffee. You like the best stout you like with coffee.
And then that's the coffee they'll use for the rest of the year. Now that Derek walked away, maybe that's the next collaboration. Because my heart stays here. And they were all like, I'm tired. And they want that trifecta. collabO Oh, a true. L True. Like what about like a choko fantastica. De Yo I got yeah, I got the rights back to that. So that's going to be back to when they brewery. Man. Oh shit. This one's also for Chew. This comes from Miguel He says the question is for choo choo. What is.
What is your end goal for your new product. My and gold is to have this year 24 seven and make it a one day staple. So Acapulco will go away and Torito will go away, but they will always stay in. All right. This one comes from sin also for choo choo. I know you also love to cook and barbecue and drop your what are some of your favorite food recipes using your favorite beer. Carne asada, beer, canned chicken, fish tacos. I use valley girl blond for my fish tacos.
I use valley girl ball for my carne asada, for my seasoning, for my marinades. I use valley girl blond for my fucking valley girl homie. Right. You want more? You know, I used to receive a ride for my for my IPA bread that I made is too bitter so I'm had to go valley girl again. Fare a Ron messages and he says hey are Aaron from Integrin I need a hot take cold IPA or India pale lager. Oh hell no Cold IPA is just basically a a lager IPA.
Homie IPA. IPL and A-Rod's a sales rep for the return of County Integra. That's I don't know you guys. You guys created. All. This maverick stats now. Which won the IPL or the Gold IPA. That whole situation and. I vote for IPL. This comes from rocks too. What age did you have your first beer? My first beer at what age? God damn man, that's probably wearing fucking diapers, sneaking in.
You know, your pops is hanging out at a barbecue with a compadres and you dig, get water, but it's fucking Budweiser or you or it's back to him. I don't think Modelo was the back around back then and in the valley. So Budweiser, Michelob and then even MGD, because MGD came in the nineties. In the high. Life. Maybe a high life, a champagne, a beer. You know. Those in.
Belgium though, the meals cause banquet because my pops I started to drink liquid bank it for a while my pops is like he remembers drinking that okay around the when we were kids so yeah. Would you ever consider opening your own brewery Methanol. It's too much fucking work. Don't do it. If you open a brewery, you know you're going to make money. But it's all about it. And Derek knows what I'm talking about. Yeah.
If anything, I probably would open a restaurant before I open a. Brewery and just sell Derek's beers. Exactly. Yeah, just straight away. There we go. I think we can run down the line on this one, especially if Brian makes his way back. This comes from Jonathan, and he says, Hey, guys. Oh, the. Why do you put Jonathan? Hey, guys, it's Mike from the Taproom podcast. I got to ask, what's the worst hangover you guys ever had? And what were you drinking? Tequila. Halloween.
I was dressed as Walter Gallo. But now. It's a fucking horoscope reader from fucking Can I put it like, Wow. Okay. And by the end of the fucking night, I was fucking hungry. Yeah, well. We can all tell you has been drinking at this point. I'm seven. Derek. We're saying over your head we're. All really good. So what I mentioned before. The the two elevens take that. As a lesson. Six maybe was. Expecting a. Six pack or a 12 pack. He's a drink. A lot of people, boys, very. I have. Known and I know.
The worst was I had one night there was a 30 pack there and that was from 2 p.m. to 2 a.m. and it was mixed. But it was all all big beer, lighter beers, whatever. But boys were. Poor as like, whatever. But yeah, and I blacked out. But then the next day I heard about it. I apparently had become the Incredible Hulk at about 2 a.m.. No throw back. So I break it down for us. Yeah. Bravest of tackling. Me and laughing afterwards being upset about that. Exactly. That's their problem. That yeah, that.
Was that was my worst night. The next day was like. All right. Brian, the is what's the worst hangover you've ever had and what were you drinking? And worst hangover would be started with Redbull Vodka ended with Stella's Red Water, a Padres martini bar in Italy. Well, yeah. I think at least in the most recent years, the worst hangover I ever had was I went out drinking with Wiley from the Booze League. And. That motherfucker. Yeah. What? Where's Wiley? Oh, yeah, he. We're not cheering for him.
No. Where that to call all the wiley. Oh, okay. Good. Is that like Room Odyssey except Commando? That guy made sure we went out drinking all night, made sure we had no food. And he goes, Hey, you want to split some nachos. Splattered one nacho? He fucking inhaled them. And we're doing whiskey shots. We're drinking beer then. And I was so shattered that I attempted to call my wife. Yeah, my wife. I don't know why she married me. And on the other end, she hears. Her.
To the point where he had to pick up the phone and go, I'm getting him an Uber and sending him to you. The next day I threw up nine times. That was so. Terrible. That is, I've done. That with. So many of my friends. I feel very regretful that. I go through what. You don't throw. Up now when I drink, when I'm sick. Yes. But when I throw up, I don't. I'm very good. It's not me. You. My body is very. Well, but my. Body, my. Internalizing as the wife has the kid.
You don't know what I'm drunk. That's impressive. I'll clean up fucking house. I'm a little jealous. But there's nothing better than like a boot and rally. You feel fantastic when. You see me. I am cleaning the house out there. Everybody let you know. That if. You get used to the want to sleep. Yeah. You guys can. Do, like, good rally. Like, to me, it's just instant hangover. Oh, really? Okay, so talking to my hangovers, what's your hangover? Hangover cure.
Cure the silver. Medal. Yeah, it's okay. So my wife has been to the I am chilaquiles. This is great. I'm Tim Parsley with a diet. Dr. Pepper. I need that diet. Dr. Pepper In my life. It's like you don't need solid for breakfast. All you. Do. That's all I do. I only eat it for breakfast. That's not true. Bring me. It's a gringo. You know, like Germany. When a. Basically an astronaut is. Chilaquiles in a fucking black coffee.
Oh, coffee. Okay. And then our final our final listener question is, what is your process for developing a new recipe? We we have like an internal thread with our with our brewery, with our, our tasting room. We usually try to get input from from the beer staff, from what they hear, from customers, what what they what they want. So there's a little bit of that. We also have our brewers that that happens they want to see. Yeah so it's kind of a combination of of of just a customer customary.
You know requirement of. What they want and then so the internal stuff I don't know I mean we, we just we kind of go by that we. Also our distro team kicks in some ideas and that's the whole point of our test pilots which which Fantastico is on is shouldn't you try new things.
Yeah and, but as far as actual like details and recipe and how that becomes generic in order to to I think fantastic was a perfect explanation of of that the description you heard from Q earlier and then Derek interpreted that and put it into liquid form. That's what Derek does. I mean it's, it's, it's pretty wild. And this is the first the first book batch. So that was the idea the and, and got with Arno and they, they, they created something from a verbal explanation and nailed it.
Yeah. I guess that just wow that's just. The hard part is like I wanted to go a different direction. I wanted to go more to make it like Amber and really get that Kamal art, our brewers said, Hey, let's, let's, let's research this with press let's just to get like more of them as a kimberlé you know kind of thing going. And. I would do that back to you is like no no, you guys, you guys don't use all these adjuncts. You guys go straight ahead straight up.
You know, you use you just your your core ingredients with your mash. You know. And fermentation and try to make happen and use that vanilla so we can't back from hey you. Hey. Let's let's let's try it. We were both both very nervous about using the coffee beans in the house right are trust me and it added that extra complexity. And then when it came. Out, it came out exactly how. It. Was. The weird thing came out exactly what he was explaining. That's collaboration. That's that that's awesome.
Because, you. Know, you don't get that. Everyone's going to have their own ideas of how they want to try to do something from their experience or from what they've heard. And the more the more energy you have, the more and more information you have or the people like, the better things are going to be. We're we're happy with how it worked out and we appreciate it. I'm glad you listened. To all of this. No, I not stubborn, but I'm very I don't know how like and I know what other people like.
So something sweet to me was very iffy. And by adding the. Those are like I can. Smell a letter wooden throwing it over and then then it wouldn't have become fun. I would have become something different. But I think we still need to try to do that. But when you barrel agent, then we could do that. But so I give you I give you. To. Release that to you If you barrel put in your barrel I want some. Jefferson Yeah. So this is how it happens. They say get some.
Guy come to the tavern like, Hey, make this now. Put it in some barrels. No, no, no. It doesn't happen. Like, it takes a lot of time and a lot of trust, right? The correct word. It's more like this. It's like, Hey, here's some puzzle. It's amazing. Now you got to let me feel your belly. Yeah. What is it? A weight. A man's heart is through his stomach. There you. Go. I got two big at stomach. The feel. You. Got to All right. That, I believe, is everything. You guys, thank you so much.
One thing I will say to, I think I will dedicate it to my wife. You know, to 80 that and this is true. And since we're getting sentimental. Yeah, let's do it. I just want to tell you. And we love you, man. We love you. You, you to even talking about a collaboration for probably before we opened. I think once we once we signed up an Instagram and said, Hey, when I bring. Your first six years like. You were there, you came on our podcast that no longer exist.
And you know, there's a lot I. Missed the. Podcast and I had the first. Believer very clear from you guys. Yeah, Yeah. And, and, and you've been pushing this cooperation for years and years. You finally. Broke them down.
You know, But you're dealing with the brewery that, that the owners are heavily involved and I think it's now before this Dirk's grinding on shirt next door and and we were heavily involved in this business and perform a lot of the activities that happen and I told you to stay persistent stay on there you'll feel like we have this new test batch coming to stay on and you did. And we want to do this and we love it. I'm glad we were able to finally do it. And but we love you and.
Love you back when we get back to my kids. And the family and all that. That was all the collusion. 20, 23 years. If you wait, then who you are using? Can we expect a keg? This episode a palooza this year, please. And thank you. Also pizza. Oh, but certainly pizza won't. Yes go. Pizza puts all. Episodes. I suppose I'm going to stop trying. All right. I believe that's everything. You guys, thank you so much for having us. Thank you for having us.
Yeah, dude, thanks for getting us involved. And for those of you listening at home, if you've not been to 818 brewing, it's 8953 DeSoto Avenue, Canoga Park, and it's also at 818 brewing on the socials. A shout out to flex Flex me a beer yo. Good. Okay, great. Follow followed. You add OG to your beer. We're on the Graham. We are at craft beer Republican craft beer poker. You guys, thank you so much for the beer. Thank you. Yeah. And thanks for the space and for hanging out and.
And yeah, I'll make it up. Thank you, guys. Peer to peer to peer to peer to peer to peer to peer to to. I hope. Everyone out here is. Saying and it feels like it very well hydrated. And on that note, goodnight, everybody. Tonight. Okay.