Welcome in, everybody, to the Craft Beer Republic. Thanks for coming out and drinking in person and all that stuff. Yeah, it's nice to drink with people. I am Greg. I am host of the show, but more importantly, the smartest person in the room. This is Monica Potter, the head brewer. She's a nerd. We'll find out soon enough. I'm so excited for this. We've been talking about this collaboration beer for the better part of a year, I think. And yet it finally happened.
So we're going to get to that in just a few. It's delicious. We're going to talk about the names, talk about the beer. We are also drinking Hummingbird lager, born to be mild, another collab and Pale Rider. So we'll work our way through some delicious beers because doing this sober is very nerve wracking. So we'll get into it very quickly. And thanks to everyone that not only came out but has submitted some names for the Guava Goes. Yes, we enjoyed those.
We had a lot of fun and I can't wait to get to next few things. We're going to try to collab. Like I said, Monica is going to tell us all about her and her background woman to make her tell us we're going to drink some beers. We're also going to read a few of the listener submitted names and questions. We have some some live questions and feel free to bring more questions over. And if for some reason you're not drinking, please go to the bar and start drinking. But first things first.
Monica is going to spend the next 4 to 7 hours explaining how to properly harvest, wash, cultivate and store yeast. Oh, perfect. Yeah, yeah. Never mind. Anyways, it's Friday. Let's start doing some drinking. Since we have four beers in front of us, we don't need to, like, start off with some background. First, let's start off with some beer first. Should we tell the people about the collab about the guava go. Yeah. Okay. So the official name is. These guavas are making me thirsty. Yes.
And we had a list of names. We'll talk about them in a few, but I am very not hydrated. So let's hydrate. Yeah. Tell the people about the beer. Cheers. Cheers. I'm so excited for this part of me while I drink. Tell the people what they should be tasting, what went into this and then we'll talk about the collab and all that. So in front it's going to be light, refreshing, a little bit of a tartness.
So you'll get a note of guava on the nose as well as right in the front there, and then it'll be slightly salted at the end, which makes you want to drink a little bit more. So I always enjoy that ending. Yeah. That's my favorite part about that goes is the salt. Yes, it's. Kind of balanced. That's nice. I went on the very soft side of the salt because I am not a huge fan of the overly salted gosa. Yeah, it can be a little bit too much. It can be a little bit like a Salt Lake.
Yeah. So I wanted to keep it refreshing. Keep it easy to drink. Yeah. And this is this is exactly that little back story we've been talking about collab ing for a while because we like hanging out and drinking together. We're one of the few people that can talk to each other for more than 5 minutes. Yeah. And it's great. So we got together, like, what can we what can we make? And I was like, can we do a goes? Yeah. And Monica agreed, which was, which was very surprising and nice.
Yeah, I was, I was excited because I had never made it without before so I was definitely down to try new things. Yeah. And whenever people ask me like, hey, what's your, what's your favorite fruit to add to a beer guava every time. Yeah, I was just happy that it was available and in season. Is it hard to get fruits. That you want depending on the time of year? Yes. Okay. Well, we're so glad that Guava was the one that was available. Did you know that it was guava season? No.
Okay, now you. Learn something. New every year. Yeah, we got together, we talked about it. We came over for a brew. They hung out all day. I bugged Monica for a good 7 hours. I was not bugging, okay? I shadowed her like a puppy for, like, 7 hours. Was, like, putting it to work. I loved it. We gave it to her. Or you gave it to her at some point? Yes. Yes. And they got to talk to the people that we took around. Like, really, we're into beer, so they hung out for the rest of the collab.
It was great. Yeah, that worked out well. You guys have. Have you tried the guava yet. Are we do we like. Thank you. I did all of it myself. Yeah, it was all Greg. Yeah, I. I think I did three things. It's so good. It came out my, my big fear in quotes because I did so much of the recipe process was that like, it was going to be salty enough. This is perfect salt. You you nailed it. I actually just bought a book on goes as to make it the like German way and I went just whatever it told me.
Yeah well you were and on the light side because I'm not a huge salt like really big salty fan. So I wanted that like very hint of salt at the end there. Yeah. And you nailed that and then we added it on hot side some people added on cold side in the fermenter. I wanted to add it on cold side. Just do it or I'm sorry, hot side. I'm just doing like water chemistry and I've actually learned something from this beer. I definitely want to add salt a little bit more. Salt to our sour recipe is okay.
It seems like it tones down the sour a little bit. The sour yeast can get a little bit too sour if you don't tone it back a little bit. It's kind of balances things. Yeah, yeah, I might add a little bit more salt. So the next recipe. I like that this is created a whole new process. For you. Yes, I love it. Nice. One of my favorite parts was getting to name it, which normally is one of my least favorite parts.
Yeah. But I got some really good listener submissions and if you guys don't mind, I was going to read some of the listener submitted names that we got. They're pretty good here. All right, great. So my really bad names were sugar were goes down I all right. You know every day is a guava day. Any Ludacris fans out there? Okay. Vanessa says Guava is song. She was taking the Spanish root. Had been good. It would have been good, John Michael said, fresh out of ideas.
Helpful. I'm happy with that one as well. Yeah, I liked that one. Are there any like eighties, nineties wrestling fans? Because my my favorite submission comes from Pablo and it's guava rush. And if anybody is a Legion of Doom fan, you'll understand, Shannon said. Guava goes for a ride. I want to. You know, perfect on theme Eric is it Greg's gear grinding guava gosa it's I couldn't pronounce so we skipped on that.
One of my one of my other favorites came from a guy in the crowd named Nick two Chainz. Nick, you want to come up here and say, two Chainz? No. Why not? You say it all the time. Come on, Nick. It's the first time it's ever been show. The only problem with naming it two Chainz was that in order to order it as two Chainz, you would even. Have to yell it. You have to walk up to the bar. Two Chainz That's for you. And then the homie chew your beer. Who is here somewhere? He had gears to guava.
Today was a good quarter made what goes up must guava down. And you know that's a great one. That's very good that's pretty it's very sciencey and of course CBR loves to tongue jab salty guavas I debated. Whether it's on brand it would be yeah. I almost didn't say that one out. Loud but these guavas are making me thirsty. I'm a big Seinfeld fan, so I love it. Yeah. And Jerk Store. It wasn't a good one. No, no. But yeah, these guavas are making me thirsty. One out.
It's not foul or profane in any. Way. And you don't have to yell at when order. And keeping it. PG Yeah, which is hard to do. So anyways, this is not going to last much longer. Can I ask you some questions about you now? Of course. Okay. Hope there is joy in the gosa and we'll get to next. We're going to have the hummingbird lager just a second. But first, let's find out about the biggest nerd in the room. And I mean that the nicest way possible has been nerd. Is this good? I'll take once again.
If anybody has any questions for the nerd, please. Oh, there's more. All right, bring them up. I'm going to get to those. Ask me your questions. Yeah. So first, let's find out you as a as a drinker. Yeah, we talked off air a little bit about how in our twenties we liked to find ourselves in our drinking career. Yeah, I drink an entire bottles of liquor and now we can't even come close to doing that. Yeah. When did you start liking beer? Ooh, that was when I started working at BJ's.
So that would have been 2014. We're only nine years in, but a long way, you know? What was your first beer at BJ's? No. Oh, no. So I had good beer. I'd be jealous. My first good beer was probably a Buddhist. Jeremiah Red. So I actually liked their pill the best. The piranha pill. Just the only one I can remember the name of. Yeah, that's okay. That's okay. The Jeremiah Red is great too, but Piranha Pale was actually my first favorite and the Brown was the second. It still is. I still love both.
Piranha was all Cascade hops back in the day and that was my favorite version of that beer. And still to this day, I love that like old school O.G., West Coast style. So the Cascade Hops, Mosaic Centennial, those sort of hop characteristics, those are my favorite. Clear, dank. Yeah, yeah, yeah. Piney 19. Yeah, yeah. Kind of sticks to your tongue a little bit. Yeah, yeah. So from BJ's. Well, I was going to ask this later, but then you went to another beer restaurant, right?
Yeah. So after BJ's, I went to Lazy Dog. Golden Road had made all of their beer, and halfway through me being at Lazy Dog, they changed to Melvin Brewing, making all of their house beers. But they were all recipes written by their head chefs, actually, and they were all very good. So. And I thought Melvin made them even better. So agreed. Yeah. So I was like, very happy. Yeah, yeah. When they stepped. In. So I was very happy about that.
But they, they also had like a beer, like a beer subscription program and yeah, they were really into it. So I enjoyed that as well. They were one of the OG like beers subscribe was. Yeah. Guess I don't know. You got. That. So when did you start brewing? I started homebrewing like 2015. Did your husband, like, hold you against her? Will make you do a decoction. My husband was the one who really had the passion for it to start and he wanted to get a job in commercial brewing.
And that was something that I was definitely going to stand behind. So we got our own home brewing kit from the Seed Valley Homebrew Shop and started with a robo brew, which is an all electric brew system. Takes forever to heat up and. Boil and not forever, but good stuff. But we we started with all grain because he wanted to do commercial brewing and that would have been the best experience for him.
So we started doing that and I quickly became obsessed with writing my own recipes and making my own homebrew and decided that I wanted to brew as well. So he was the one who really started that for me, but ended up that I loved it. So that's pretty cool. Yeah. And that's I don't know about other home brewers, but writing the recipes is my least favorite part. Well, why was that so fun for you? I don't know.
It's like the most creativity, I guess, and I love the different notes that you get out of grain, but also the different smells and tastes and different things. You get out of hops at different times and the brewing process. So it's just super interesting to me and fell in love with it. I mean I'm impressed. I just a to dove in there. All right. I think we should move on. To our next one. Sure. Okay. What's what's next and what is everybody thirsty?
So on Hummingbird Viena Lager is going to be our next one. Okay. That one is going to be 4.7 AB Mostly Vienna. And the recipe for this, a little bit of Munich, some just pale malt and a little bit of DRC. So that gives you a little bit of that calmly flavor, big malt backbone and just a really enjoyable all over lager, nice and multi easy dram, a little bit of sweetness, really enjoyable. Yeah. Not the classic color you would expect when you someone says lager. Yes.
So this is a little bit more on the golden amber side. It was that by design. Yeah, I mean around the amber color is where you want to be. Yeah. So no. No. Perfect super crushable. Very light, too little, little sticky sweetness on that. Yeah. Nice for watching a football game. Oh, so back to your brewing. Do you have any formal brewing education? No. So I did not go to school for brewing, but I did go to school at Davis for chemistry. I did not graduate with a chemistry degree. What?
What I did was I went to Davis and I did some research with a professor there, and I was synthesizing short interference RNA strands for cancer research. Okay. And everybody knows what that means, right? Yeah. I wanted to do pharmaceuticals at first when I went into college and when I went to Davis, I actually didn't really know about the beer program, but I just decided that that was not my passion.
The the being in the lab for 18 hours a week and watching things dripped, purify and all of that. So I was. Like, what you see in the eighties, movies were just like beakers and things dripping down like very slowly. Pretty much like waterboarding. Yourself, essentially. Yes. Yeah. So there were filter things that I would have to filter my product and it would be just like I filter with media here.
It's very similar media, but I would have to watch things for like 6 hours and that wasn't my favorite thing. So did you. Drink while you were doing. This? No, no, unfortunately. So I just decided, you know, I'll take a year off, I'll figure out what I want to do. And I ended up at BJS as a server and ended up loving beer. So it was great that I got to go into something that actually is a little bit of a chemistry background. Yeah, so I'm happy to be here. You learned on the job?
Yes, absolutely. So I started in chemistry. I ended up loving beer. So I started homebrewing with my husband and then came in for a brew day with him and David because my husband actually was one of the assistant brewer spurs here initially ended up falling in love with it and when James ended up going over to Energreen for a full time brewing position, I took over here as a part time brewer and supervisor and just absolutely loved it. Root Brew House Supervisor.
No, no. So supervisor on the floor like bar supervisor. Okay. And then in the brewery, I was assistant brewer one day a week for a little while and then just moved organically out from there. So when David decided to open his own brewery, we had about a year to get ready to replace him and he decided that that was something I could do. So he really gave me the chance and Brad absolutely gave me the chance as well. So I really appreciate that. And it was good timing.
I mean, right place, right time, but yeah, I'm glad I got the opportunity. So that was March 20, 21 ish, right? Yeah. So March 2021 was when you when do you officially. Yeah. So that I that was when I officially or no it was March 20, 22 that I officially took on 22. Yeah. I feel like we're 22. Yeah. It's, it's hard with COVID like all of the time just goes but. Well and I don't write checks anymore because I'm not 900 years old. So I never know what. Year it is.
Yeah. So 2022 March I took over and I'm almost a year in thanks so. Well the beer's delicious. Thank you. So. So far, so good, right? So far so good. Yeah. Thank you. Thank you. It's like she knows what she's doing. Well, speaking of Dave, the next beer you collab with Dave? Yeah. So the next beer I cloud with David on this, which was super fun. We decided to do an English style beer.
Dark, mild, but we decided to do a little bit of a twist on it and lager it instead of using an English ale used. And I think it came out super easy to drink super flavorful, has a little bit of like those dark chocolaty roasty malts in it. So there's a ton of flavor, but really light, easily drinkable and 4% abv so you can have a ton of these. Yeah. And self, admittedly I'm not a huge Miles fan. This is so easy to drink. It's very light, the the chocolaty, the roasty.
It comes out as it warms up a little bit. Yeah. When I had my first sip when it was ice cold, it was just like, Oh, that's going down real quick. And now I'm starting to pick up on some of the flavors and this is really nice. Yeah. So I'm super happy with this one. The mouthfeel is great. The you don't get those English esters because we're not using English glazed, so it's a lot more clean and almost like a German style. So it's like an English Greenville English hops.
Yeah, but German style lager, which is always great, always crisp and clean. So I always love that. Dumb question what are English hops? So like buckles. Which I love saying. Egcg is Kent Golding. Okay, those sort of Willamette. That's an English hop, I believe. So I use them as an English style. So now. If you tell me it is. I believe it. But fungal is an EKG for sure. We use a lot of fungal struggles have been hard to find as of this year.
So I've been substituting with them with Willamette and it does pretty similar stuff. So we've been okay? Yeah, yeah. No problems here. From here we can sort of see the board depending on how good your eyes are. I can see the big ones on the right. You have a ton of different styles on the board. Yeah. First of all, how do you fill up the board so effectively? So that's the scheduling thing.
I that's one of those things that I fall back on my restaurant management career for, just keeping that on track and being on schedule. But I enjoy being one of the breweries in the area that has a lot of different styles on the board. I don't want to have 40 different IPAs or 40 different light lagers or anything like a. Round of applause from the crowd for not having 40 different ideas. I see a bunch of nine over 11. So yeah, I try to I try to have some IPA, is there a great style?
But like it's it's not everything that we can do. So I like to have some lagers, but different lagers. So not just the run of the mill pils. I like to have a so we have an American light lager on all the time. That's our single speed. It's great in a beach. A lot of it's super easy to drink. JS Out. There, yeah. So we make our own beach a lot of mix and it is delicious. I love a good beach, a lot of from here, but I try to have some different lagers on. So like the Vienna Lager is a good one.
I want to make a Schwartz beer. The next one that's coming out is going to be like an IPL. So IPA recipes, right? Written but laggard and lager at 55 degree is not. I love it. High temperature and then also I'm going to make a my back soon so that'll be for the spring that's going to be a fruity my back as well. So I'll dump a bunch of fruity German hops in the whirlpool and I'm hoping for it to be super fruity and nice to drink. So we'll see how that goes.
But I'm really excited about that one. Yeah. And then maybe if you ever find yourself with like a couple open spots on the board, you could do like a series. You do a single IPA and call it one chain. Oh, and a double whammy here. That neck. They call it. Tuesdays. It's bike themed enough. I feel like you're going to get a. This it's on brand for sure area. What's the biggest pain in the butt as far as like keeping the board filled. I don't know. I mean, just having enough fermenters is hard.
Like we have six fermenters, which is great. I'm not complaining, but it's it's a little hard if you want to make more lagers. Sure. We have a good setup. I'm super happy with it. We get a lot of styles on the board. Yes. So, I mean, I'm super happy. It was like. On the entire board of 12 beers. Yeah. So we've got 12 on right now. I don't, I don't think we have any repeat style. Yeah. I don't, I don't think so.
So we've got my eyes are fairly American light lager blond, a pub ale which is really like a English bitter, dark, mild lager, a gosa Vienna lager amber, an Irish red, a pale ale and IPA and a smoked porter and a stout. Good lord. So yeah. Try to keep the different styles on for sure. That's one of my favorite things to do. Yeah. And I will give anybody a t shirt who has one of each tonight. Both sides. Yes, yes. None of this flight stuff. Good luck. Yeah.
When it comes to brewing, do you have a certain focus that you're that you're trying for? So I, I, I put my focus on one thing throughout the year. So last year I wanted it to be like trying new styles, getting a lot of different styles on the board and just seeing what people like. This year. I want to dial in recipes a little bit and put them in competition. So that's more of our focus for this year, especially also distribution.
Yeah, we're going to do some distributing in the area, try and get our name out there, get people entered in our doors and there are some people. Yes. So we will be canning soon. We're just waiting for some storage space. So we do have that on order. The mall was very nice to approve that for us, so that's going to come soon. And right after we get that, we will start canning again. So I know that there's some people out there that will be very excited about. Yes, I be. Very excited about that.
Once we can once we we once you start canning, maybe we do another round of. Yeah. We'll have a go. Absolutely in cans wink wink. I'm always down for that so yeah. But I do want out there. Yeah. Well maybe we do a series of like personal guava and we. Like mango or. I'm telling her this in front of people. So she feels. Aggrieved to say, yes, that Gosa would be a good idea because it's different. Like, I don't think there's very many people who actually can.
GOSA So nobody in the area that really makes it goes. Yeah, I mean, I haven't tried a lot, but. If you want to sour you go to Casa Adria. But yeah and they. Make it goes. Is incredible sour they do not know what. Is on the menu I'm just saying speaking to CASA and other breweries nearby, I mean even just here in like the carnival value is a ton of really good breweries. Yes, kind of everything. How do you guys set yourself apart from all the good stuff?
So I think every brewer has their own style. I love a cohesive menu where you can tell that that brewer brewed that beer, that that just comes from your brewing style. So I think that everyone in this area is super different, like institution makes great hoppy likes just solid stuff, everything they make is delicious. There are poles is great. Yeah, everything is there big easy. Stuff. And yeah we, we try to have just something for everybody and I like variety as well.
So I think our claim to fame almost is just having a lot of different styles on the board. You know, the Britney over a knotty pine makes the most amazing beer. Yes. So her Belgians are amazing. I'm not a huge Belgian fan and I love her beer. My absolute favorite has been my Czech romance, that Czech dark lager that she made so good. I also. Face in the crowd is like, Oh. Yes, oh yeah. So good. Also supply chain deficit. She always has that amber on, always so great and love her as a person.
She's all right. Yes. Yeah. Love it. She is the best and we go to many a emanate together yeah it's a little bit partial you know and then and again has the best German lager I mean no one can stand up. No. And I am not biased at all. It's not like my husband works. There they are. I was going to say they also have the best looking assistant brewer. I know, right? It's like, yeah, yeah. It's not like I'm married to him. No, no. No, not. Do you have any other fun collabs coming out?
So I'm at a club with booze league now. Don't talk about that. Yes. So another amazing podcast of the area. It's Wiley and Coley and you guys definitely know who that is. And Wiley does all of our amazing marketing. There was a huge shift in our marketing and it was freaking amazing and I had five different people text me the day that Wiley took over and was like, Did someone take over your marketing? And I was like, Yes, Wiley does. And look at him now.
He's just look at him now, his bright red hair right? Yeah. Give it up for Wiley. Please don't give him the biggest problem. Of basically running away right now. Yeah, so that'll be our next one. I've also I also really would like to put together one with last name brewing, which is another all female brewer team. Oh, nice. So she is part of my pink boots chapter. Yeah, and we've been just trying to get together. We're both a little bit busy. That'll happen. Yeah, that'll happen. Yeah.
So that'll, that's just down the road whenever both of us are free, but we'll definitely do one with them. They're out in L.A. and they're and she's amazing. She's won awards already and just took over. So that's going to be a crazy good head brewer. So then she's already incredible. And that's Hannah and Danni over there. The next one, I'm hoping to get one together with somebody local. So maybe if transmission will have me or institution. To start yelling names out that they happen to listen.
Yeah. I'm hoping that they listen like content night. Which has over a malibu. Oh yeah. So Charles has already invited me to our his pink boots brew house, so I'm definitely doing that. That'll be one of the clubs. So I know Nick from 14 cans. Listen. Oh he'll, he'll always invite me to the pink boots for you. So let's. Let's get some collabs. Great. Love those. Yes. Yes. So I would be down to do collabs with anyone. All right. Last question.
Before you drink the next beer, what are your brewery pet peeves? Oh, I mean, a dirty tank is like not not good. It's system brewer. Nick, I hope you're paying attention. I know Nick is great, but no, like a dirty tank, you got to clean it. I mean, I think my pet peeves are just keeping everything clean. Okay, that's 90% of brewing, honestly, and keeping everything clean. That's. I mean, you're a glorified janitor as a brewer, really? Because you're cleaning 95% of your time and.
You just don't have the. Keys. Yeah, yeah, yeah, yeah. That's that's most of brewing. All right. Let's talk about our last beer. Okay. Where we have. So we've got our Pale Rider. This is one of our flagship beers and one of the beers that David and I have both worked super hard on. So I really want to put this in competition. That's going to be one that definitely goes into competition this year.
Definitely a good solid pale ale has a little bit of piney this good amount of happiness, but a citrus brightness. As it warms up. You really get the fruit coming forward. Yeah, but at. First you get like the dank really is present when it's cold and now it's been sitting. Here for so for hours. This is all Citra and Amarillo hops. We use Bravo for our bettering hops. So anything bitter, it's normally bravo for us. Okay, but that doesn't really matter.
As far as flavor goes, it's just bettering the the Citra and Amarillo are in the whirlpool as well as the dry hop. So it gives a lot of like that bright, citrusy character, a little bit of tropical, but mostly citrus. Yeah, but really nice, refreshing, super crisp. Yeah. Yeah. And as it warms up, tons of citrus, tons of fruit. The drink kind of surprisingly, goes down a little bit. Yeah. And yeah, but enjoyable. Don't like people.
Don, I wasn't a huge fan of Dank and this is a good amount for me and this is definitely something that David showed me because I was not a dank hop person and he definitely opened my eyes to how dank parts can be enjoyable. There can be a wrong amount of day. Yes, absolutely. Yeah. There's a certain brewery in Escondido that overdoes it sometimes, but we won't talk about them. All right. We have a ton of listener questions. Thanks, everybody, for the question. Yes, thank you for your questions.
But thank you for having these questions. Thank you. You if anybody has any more, there's a couple of minutes left to get them in. The question. Cards are at this table right here. Are the people listening at home? Don't know what I'm talking about. But let's start off with the first question from junior Beer. He says, Will you do a collab with Shadow Groove Brewery? If they will have me, absolutely. Because I love them and they make amazing beer.
And I also am very good friends with one of their assistant brewers. Tyler Yeah, so I would love to do that. So Shadow Grove, I will definitely reach out to you. But if you would have me, are you listen, I would I would do it for sure. Clover Shadow Groan. This comes from nameless. How did you make a sour beer without ruining your clean beers? So sour beers are made with lactobacillus for a lot of places.
I use a modified West Coast ale strain made by Scott Laboratories, and it is not a bacteria, so it does not overtake any of my equipment. So nothing gets infected. Right? So the typical sour beer is actually an infected beer. Yeah. So it's actually a bacteria. So it's technically a, I guess an infection like an infection concern. I don't know. I a. Purposefully yeah. It's like on purpose. You're getting that like sour berry wild yeast flavor. So lactobacillus is definitely a sour beer.
Yeast, that's what it's been forever. And I use just a genetically modified West Coast ale strain which makes lactic acid, which is awesome because it keeps my equipment clean. Right? You don't have to brew up, say, yeah, no, I would like to make clean lager. So it's awesome to be able to make a gose or like a sour beer. Yeah. And be able to also make a light lager like an American light lager or a lager like hummingbird. And correct me if I'm wrong, but this is a fairly new strain, right?
Oh yeah. They just evolve proudly in the two years in the last like 2 to 3 years. Yeah. Yeah. I remember Nick from 14 was telling me about his like, look what they just released. It's incredible. Yeah, yeah, it's. And it's just like a bike east where that could take years makes beer with fruit esters, but at 90 degrees Fahrenheit and I use that for hazy IPA. It's it gives like a great pineapple character but it also makes stable haze.
So I dry hop our beer at knock out with the yeast pinch at the same time and. Do ferment at 90. Degrees. Yeah and ferment at 90 degrees. So that 90 degrees gives like a pineapple flavor as well as gives you a stable haze in the beer. Okay. And that's something I learned from David as well. So that's some awesome nerd stuff. Yes. I laughed as I read this. This one also comes from Junior Beer. Again. He wants to. He wants to know, are you down? Make Kona hops in harmony.
Oh, then I need to turn it around or something else with Chu and Greg back story, Chu and I made a home brew for Pessoal a palooza. And they and we called it cone hops and harmony. So now he wants you to make cohorts. So. So actually really like peppered beer. So talk to me. Oh, do you bring the peppers? You'll bring the beer. I made this actually. When to go get white walls with Thai chilies before the podcast institution. So white walls. Thai chilies, guys.
Little. Crab. That's before we started. I like that. This question comes from Coley. What she says, Monica, what what is your favorite beer recipe you've brewed here at petals. Oh, that's a hard one. Probably, right. Or die. So that was my favorite. That was my first recipe that David gave me. The the option to brew when I was an assistant brewer. And it's a rye IPA and people liked it and I haven't made it again. So we've got to bring that back. I heard Like to lose. We want more of that.
All right. You are right. Or die again. All right, I'll make it again. Oh, the one. That the one that came out over the summer better die. There's another. Thing. It was cooler. So that was Beach Cruiser. That's one of my favorites. This was a good one. So for the people who liked Beach Cruiser, I made a hazy IPA with the same yeast and hops. Just hazy version. Okay, that is going to be out like next week or the following. So just check back with us for the next hazy.
That foggy ride number 12 is going to be very similar to Beach Cruiser. So if you liked Beach Cruiser, come back. I love the Beach Cruiser. Yes, yes. That was very good. This question comes from Pablo, who also Guava writes my favorite name, Greg Hunter. You got it, Greg, when are you going to change your Instagram handle from unfiltered Greg to El Presidente of Beer Republic? That's a that's definitely is a question for you. And that's a lot to type in here.
We can, like tighten that up a little. It's fair. It's El. Presidente Perez. Yeah, maybe El Perez. El Presidente. Alvarez Yeah. Craft beer republic. CBR El Presidente. Senor El Pres de CBR Yeah. All right. Yeah. Thanks for the suggestion. You've heard it here first. Yeah. Next week I'm going to get the emails. You haven't changed your handle yet. And this one comes from no name. It says, What is the difference between a goza and a sour? So Gomez's are slightly salted.
So at the end of your these guavas are making me thirsty. That's when it should be a little bit saltier, which makes you want to take another sip and. It's a great name for that as well, because these guavas are actually making you thirsty. True. And would you say that it goes as most similar to like a Berliner, like a Berliners, like an unsalted gosa? Or am I way off? You can tell me. You no, I actually don't know enough to tell you yes or no. But for me, yes. It's like a salted Berliner.
Because Berliners are not super sour. Yeah, it might. Into flavor profile. I think you're right for sure. But I also don't really know all that much about Sours, Rosas or Berliners. So in my opinion. Yes, you're correct. I nailed it. Go. Me, everybody. Yeah. All right. Any words of wisdom for aspiring brewers? Just work hard, I mean, and never stop trying. I. I was lucky that somebody believed in me and I have David and Brad to thank for that. Absolutely.
Because without them think like believing in me, I would not be where I am today. But just brew at home, home brew, learn as much as you can and never stop trying because you'll get there. And don't be discouraged. It's hard as a woman in the industry. Yeah. Don't be discouraged and join your local Pink Boots chapter. If you are in the industry because or join Daughters of Ning. Cassie Yeah, that is an amazing situation and, and place for women that love beer and they put on fun.
Events and they. Have fun and we're going to do a collab with them too. So yeah. Yes, please just keep trying because you will be told no by somebody and it's not the truth. So just keep track of that. Yeah. If Brad came up to you with a blank check, what would be the one thing you would buy for the brewhouse? An ARO unit, a better ARO unit, better ARO unit. And he knows that. Okay. You know, I was just. I just see if I give to help. You probably do it for me too, so. Well, now it's all good.
Even I'm not even unhappy. Like he's. He's going to do it, so. All right. We're going to wrap things up with a rapid fire questions. Okay. We do that in a very interview. First thing that comes your mind, don't think about it too long. These are supposed to be stupid. What's the first beer you ever drink? Stone IPA. What's the first beer ever brewed? Citra IPA? Yeah. What's your favorite style to brew? Lagers. Cans or. Bottles? Cans. What's your favorite beer and food pairing?
Ooh. Anything spicy with an IPA? Okay. It's Wednesday night. What are you drinking? Smoked porter. Nice. What is your beer nation destination to Germany. Munich, Germany. One person for Germany. What's your favorite outside? Beers. And not one of your what's your favorite outside beer. Supply chain deficit. Knotty pine. Good one. Your favorite non-beer hobby. Playing dad, do you. What hop are you currently crushing on? Oh, Lotus.
This is one of my favorite questions because with Brew we find out that the Brewers drink the worst beer in the world. What's your favorite guilty pleasure? Beer. Montague Cold snack. Oh, that's not that bad. That's pretty good. With the snack. It's a treat. It's a. Snack. It's a snack. Yeah, it's a legitimate. What's your favorite hangover cure or ramen? Okay. And finally, your favorite word or slang for being drunk. Shitfaced. Nice. Megan, say that you get your place.
You say whatever you want. Okay. I think that is any other question before we hit some music. I'll take that as a no no. Monica, thank you so much. Thank you. Thank you for brewing this delicious beer and letting me watch you all. Well, you're the one who gave me the style, so thank you. Thanks for letting me give you some homework. I suggested the beer style and then she read a book about it. I mean, no, I would not have come up with goes without you. So I mean, that's up to you. I am a genius.
Thank you guys for coming out. Thanks, guys. Make sure you go drink every beer on the board. Come tell Monica how great she is before the night's over. It's great. That goes. Hopefully does hopefully last long, but hopefully doesn't last long for all the right reasons. Not going to last long. Yeah, so. There's a ton of it, so please drink it. But I'm pretty sure it's going to disappear. I hope so. Just for money purposes, but not for my purposes. Thank you, guys.
Once again, you can find Monica on the Graham app Momoa. Go, go. Which is with three O's at the end three. I mean. It's one of my favorite things. Graham Yeah. So good. You find us at Craft Beer Republic. You find me shortly as El Presidente CPR. Of course. Craft Beer Republic. You better change it right after this. Although, where's my phone and pedals and pints brewing? Yes. Come visit pedals. They are on the socials as well. And thank you pedals and pints.
And maybe this is Whiteley's fault for having the same handle across the board, not having eight different handles pedals and going throwing pedals and pints brewing adcom over here in Thousand Oaks near the mall. If you're at the mall, don't go shopping, go drinking. So anyways, I hope everyone out there staying very well hydrated. And on that note, goodnight, everybody. And hello, Vanessa.