Big aLICe Brewing

Road Trip!

Big aLICe Brewing: Long Island City, Queens NY, NY

Join us on our first stop on our Summer Road Trip, as we visit craft alcohol makers all across America! In this video, we’re tagging along with our event host and content creator Jena as we head to Long Island City in Queens, NY to explore Big aLICe Brewing.

Get to know the unique processes behind their products and how the distillery came to be, as we crack some cold ones with Jon Kielty, Head Brewer, and hear about the ins-and-outs of Big aLICe Brewing!

 

BIG aLICe BREWING began production in January 2013.  On our original 10-gallon pilot system, we brewed and exclusively bottled flavor-forward, one-off batches, which we sold on-premises through our CSB membership program.  Founders Kyle Hurst and Scott Berger connected with local CSA (Community Shared Agriculture) and Food Co-ops to find local, fresh, and organic ingredients with the idea of preserving seasonal flavors through beer.

Since 2013, we have opened a taproom for onsite drinking, expanded our brewing capacity. We are still committed to creative small-batches and continue to brew beers that challenge us and excite you.

In 2019 we opened our Barrel Room, a dedicated barrel aging facility within Industry City, Brooklyn. With a large taproom and space for many barrels, this is an exciting venue that allows Big aLICe BREWING to keep getting bigger and bigger.  

On May 1st, 2021 we opened our third location in the Finger Lakes, consisting of a brewery housing a 15bbl brewhouse, taproom, and amazing grounds. Our family and dog-friendly facility encompass the laid-back and relaxing atmosphere of the Finger Lakes. We are proud to be part of the craft beer scene in the region.

Big aLICe Brewing

https://www.bigalicebrewing.com/

Highlights

00:02 – Intro & Welcome

00:12 – Jena’s Intro

01:38 – Jon Kielty begins talking about Big aLICe Brewing

01:41 – Behind the name Big aLICe

02:41 – Sourcing the ingredients local to NY

03:16 – How Jon and Big aLICe started

05:15 – The beers tasted so far

07:17 – Jena and Jon talk Brooklyn and Queens

09:35 – Tequila Gose Beer tasting

15:12 – Personal Beer Collections for ‘Special Occasions’

17:40 – Pride Month and Big aLICe

19:30 – When ingredients go wrong, create something different.

21:41 – Tasting the famous ‘The Many Lives of Our Lives’

24:39 – Talking barrels

30:05 – Why the beers all have a music theme

32:51 – A little more history on Queens

40:27 – What beers are actually available to the public now?

48:15 – Closing out and saying goodbye

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for the visits on our Summer Craft Alcohol Road Trip are Suzanne Henricksen, Founder of The Crafty Cask, and Evan Rothrock, certified sommelier and cider professional, mixologist, and bespoke wine tour guide.

For our visit to Big aLICe Brewing, we are also joined by The Crafty Cask’s amazing event host and content creator, Jena Ellenwood, an award-winning bartender, cocktail educator, Cicerone Certified Beer Server, and Executive American Whiskey Steward based in NYC.

Read the transcript

1
00:00:01,650 –> 00:00:05,430
[Suzanne] Hey everyone, Tippler Nation, we
have a special treat for you today we are

2
00:00:05,430 –> 00:00:12,100
here with the [Suz] Head Brewer at Big aLICe
Brewing Jon Kielty,

3
00:00:12,100 –> 00:00:21,099
[Jon] Hey Guys

4
00:00:21,099 –> 00:00:55,870
[Suz] we um- you know it’s funny Jena’s here
as well Jena has introduced us you all know

5
00:00:55,870 –> 00:00:57,390
Jena

6
00:00:57,390 –> 00:01:01,930
[Jena] Hi guys!

7
00:01:01,930 –> 00:01:24,760
[Suz] um and so Jena is a Queen’s native?
this is not technically you’ve lived Queens-

8
00:01:24,760 –> 00:01:36,060
[Jena] I’ve lived in Queens for the last 13
years

9
00:01:36,060 –> 00:01:45,229
[Suz] go this way- get in here, get on in
here, find your window!

10
00:01:45,229 –> 00:01:57,640
[Jena] I’ve lived in Queens for the last uh
13 years and I have been drinking

11
00:01:57,640 –> 00:02:09,020
[Jena] Big aLICe since they started so I’m
really excited to be able to share this with

12
00:02:09,020 –> 00:02:17,160
you all  [Jena] and the rest of the Tippler
Nation

13
00:02:17,160 –> 00:02:28,719
[Suz] yes! and she recently made a cocktail
for us with Big aLICe Beer

14
00:02:28,719 –> 00:02:30,200
[Jena] I did!

15
00:02:30,200 –> 00:02:45,939
[Suz] so we’re excited since we’re in New
York to get to hang out with Jena live! Get

16
00:02:45,939 –> 00:02:54,269
to find out about one of her favorite breweries

17
00:02:54,269 –> 00:03:11,700
[Suz] and taste some actually really special
beers so a [Suz] lot of

18
00:03:11,700 –> 00:03:36,030
these beers that we’re tasting here today- sorry
aren’t available but we thought it would [Suz]

19
00:03:36,030 –> 00:04:13,690
be fun we were actually all standing here
geeking out drinking through our first two

20
00:04:13,690 –> 00:04:38,440
you missed them [Suz] sorry we’ll tell you
about them um and as we were drinking through

21
00:04:38,440 –> 00:05:00,290
them we were like wait a minute [Suz] should
we be going live right now people would find

22
00:05:00,290 –> 00:05:22,710
out fun hearing about these really cool crazy
beers [Suz] with us and just talking about

23
00:05:22,710 –> 00:05:44,220
industry people and kind of- so grab a beer
yourself settle in for [Suz] a little while

24
00:05:44,220 –> 00:05:58,349
we’re not going to be like short and succinct
here, we’re just going to hang out and [Suz]

25
00:05:58,349 –> 00:06:34,550
you get to hang out with us here and welcome
to Queens everybody yeah and Evan’s here

26
00:06:34,550 –> 00:06:41,710
too come here Ev! [Suz] Evan is our cameraman

27
00:06:41,710 –> 00:06:47,210
[Evan] hey y’all!

28
00:06:47,210 –> 00:07:15,909
[Suz] the whole gang is here! Um so yeah so
we started off…tell us a little bit about

29
00:07:15,909 –> 00:07:30,310
Big aLICe Brewing first I guess

30
00:07:30,310 –> 00:07:59,099
[Jon] yes so we’re here in Queens, Long Island
City is our neighborhood

31
00:07:59,099 –> 00:08:25,389
[Jon] um we’re just off the East River here
our name ‘Big aLICe’ actually [Jon] comes

32
00:08:25,389 –> 00:08:51,620
from right down the street here there’s four
red and white smoke stacks [Jon] I mean they’re

33
00:08:51,620 –> 00:09:29,140
they’ve been featured in numerous movies
and stuff like that they’re pretty iconic

34
00:09:29,140 –> 00:09:38,160
[Suz] kind of like the skyline here

35
00:09:38,160 –> 00:09:39,810
[Jon] yeah yeah

36
00:09:39,810 –> 00:09:43,140
[Jon] So the, so one of the

37
00:09:43,140 –> 00:09:52,190
[Jon] like the largest in diameter was built
by a manufacturing company uh ‘Allis-Chalmers’

38
00:09:52,190 –> 00:10:13,360
[Jon] it earned the nickname Big Allis as
it was one of the biggest generators in the

39
00:10:13,360 –> 00:10:14,600
world

40
00:10:14,600 –> 00:10:19,580
[Suz] But spelled a-l-l-i-s

41
00:10:19,580 –> 00:10:37,010
[Jon] Correct. yeah so we changed the spelling
of the day into a-l-i-c-e even capitalized

42
00:10:37,010 –> 00:10:49,460
the L.I.C. in the middle for
[Jon] Long Island City.

43
00:10:49,460 –> 00:11:13,860
[Suz] that took us a little while to figure out
we were like we feel like we can’t ask them

44
00:11:13,860 –> 00:11:29,570
that [Suz] we have to figure out what this
L.I.C. is and AH! Long Island City!

45
00:11:29,570 –> 00:11:35,870
[Jon] We get plenty of people that get

46
00:11:35,870 –> 00:11:47,680
[Jon] confused by that we get just yesterday
uh our bartender walks back and she’s “like

47
00:11:47,680 –> 00:11:57,260
why do [Jon] they always come in and ask if
I’m Alice?” so it’s like a whole thing and

48
00:11:57,260 –> 00:12:11,990
every time someone asks [Jon] they think they’re
telling the joke for the first time yeah so

49
00:12:11,990 –> 00:12:27,020
yeah so we’re at New York State farm [Jon]
Brewery uh what that means yeah so we’re committed to

50
00:12:27,020 –> 00:12:33,050
using New York State grown ingredients so
[Jon] every one of our beers has at least

51
00:12:33,050 –> 00:12:45,990
20% New York State Malt hops [Jon] um we have
a big focus on brewing a lot of beers that

52
00:12:45,990 –> 00:13:04,740
are 100% New York State Farm
[Jon] hops um it’s a big passion of ours it’s

53
00:13:04,740 –> 00:13:37,030
been a part of our identity [Jon] since we
opened.

54
00:13:37,030 –> 00:13:41,770
[Suz] that’s great
[Jon] um so yeah so we have our original

55
00:13:41,770 –> 00:13:46,020
location that we’re in now

56
00:13:46,020 –> 00:13:54,520
[Jon] um we have our 9 barrel copper brew-house
um,

57
00:13:54,520 –> 00:14:23,440
[Suz] beautiful [Jon] thank you
[Suz] but you started much smaller right?

58
00:14:23,440 –> 00:14:34,520
[Jon] We did.

59
00:14:34,520 –> 00:14:47,010
[Suz] You were like home-brewing and kinda-

60
00:14:47,010 –> 00:15:09,760
[Jon] Right, so I personally I started off
as a home-brew before I kind of got involved

61
00:15:09,760 –> 00:15:13,500
with these [Jon] guys um we started on a half
barrel system which is the same size as a

62
00:15:13,500 –> 00:15:20,690
bar keg [Suz] a little different from this.
[Jon] very different a tenth of the size of

63
00:15:20,690 –> 00:15:21,690
this is what we started on.

64
00:15:21,690 –> 00:15:32,800
[Suz] So you kinda learned on the job how
to like scale up and grow this stuff right

65
00:15:32,800 –> 00:15:51,720
that’s cool. [Jon] So the in the first year
and a half we were open, we did 141 different

66
00:15:51,720 –> 00:16:18,370
unique beers once never repeated again on
that scale [Jon] um, about a year and a half

67
00:16:18,370 –> 00:16:40,990
in we upgraded to this brew-house here a
couple of smaller tanks that [Jon] are on

68
00:16:40,990 –> 00:17:01,250
the other side of us over here we’ve brewed
that for a few years before upgrading to some

69
00:17:01,250 –> 00:17:28,960
of these [Jon] larger tanks here um it’s still
a pretty small space we’re never never planned

70
00:17:28,960 –> 00:17:53,960
to grow as big as [Jon] we did in this space
now um-

71
00:17:53,960 –> 00:18:07,210
[Suz] do you guys just sell beers out of
your brewery and you have some you distribute?

72
00:18:07,210 –> 00:18:17,440
[Jon] so we, we self-distribute so yeah right
now we sell beer uh through all three of

73
00:18:17,440 –> 00:18:22,700
our locations as [Jon] well as self-distribution
mostly in New York City um- [Suz] All three

74
00:18:22,700 –> 00:18:26,000
of the locations are here- [Jon] Yeah so we
have-

75
00:18:26,000 –> 00:18:33,370
[Suz] Portland, and Finger Lakes. [Jon] correct yeah
so our spot in Brooklyn is our barrel room

76
00:18:33,370 –> 00:18:50,190
[Jon] um nothing but barrel aging is done
down there and then we package our barrel-

77
00:18:50,190 –> 00:19:04,640
[Suz] these are barrelings, right? [Jon] these
all came from Brooklyn yeah so what we do

78
00:19:04,640 –> 00:19:39,550
is we brew them here we transported them [Jon]
down there we’ll go rest in barrels until

79
00:19:39,550 –> 00:19:55,500
they’re ready to be packaged um and then we
have our new [Jon] location up in Geneva up

80
00:19:55,500 –> 00:20:13,360
in the Finger Lakes that we opened up in
May and that is a 15 barrel cask

81
00:20:13,360 –> 00:20:25,550
[Jon] three times the size the one here and
much more capacity so what that’s going to

82
00:20:25,550 –> 00:20:34,800
allow us to [Jon] do is through a lot more
beer depending on demand allow us to expand

83
00:20:34,800 –> 00:20:35,800
our distribution Upstate

84
00:20:35,800 –> 00:20:53,210
[Jon] And then also, allow a lot more creative
freedom down here to kinda (inaudible)

85
00:20:53,210 –> 00:21:01,790
[Suz] Cool! [Jon] Yeah. [Suz] Nice.

86
00:21:01,790 –> 00:21:22,190
[Suz] so what are we enjoying today I know
we did the tasting flight earlier of the

87
00:21:22,190 –> 00:21:37,830
kind of the beers on on tap or at least a
few of them and those were amazing especially

88
00:21:37,830 –> 00:22:14,450
we tried one of the one [Suz] we tried was
Jalapeno Rye and not the barrel aged.

89
00:22:14,450 –> 00:22:32,470
[Jon] correct, yeah so we went through some
of our core [Jon] beers uh we did our New

90
00:22:32,470 –> 00:22:46,780
York State Pilsner our Lemongrass Kolsch,
our Honey Wit, the [Jon] non-barrel-aged version

91
00:22:46,780 –> 00:22:54,320
of our Jalapeno Ryeas well as The Sleeping
on the Fire which is our [Jon] smoked Porter

92
00:22:54,320 –> 00:24:02,790
and then- and then he went into this special
room and pulled out some special violence

93
00:24:02,790 –> 00:24:21,730
[Suz] and then he went into this special
room and pulled out some special bottles [Suz]

94
00:24:21,730 –> 00:24:44,450
so you want to stick around and hang out and see
what these special bottles are all about [Suz]

95
00:24:44,450 –> 00:25:03,390
tell them about Little Grace first, because we
already drank that and we didn’t share [Suz]

96
00:25:03,390 –> 00:25:21,070
I’m sorry we were enjoying ourselves too much
we forgot all about this information for

97
00:25:21,070 –> 00:25:48,210
a minute um [Suz] but Little Grace was quite
delightful I love this beer this is a beer

98
00:25:48,210 –> 00:26:14,690
that’s very special to us and [Jon] I love
this beer this is a beer that’s very special

99
00:26:14,690 –> 00:26:35,850
to us and [Jon] it’s a beer that we don’t
think gets enough love but it’s just a very

100
00:26:35,850 –> 00:27:05,500
simple clean beautiful beer [Jon] Um, it’s
a 100% New York State rosette we ferment it

101
00:27:05,500 –> 00:27:18,970
with a yeast culture [Jon] that was cultivated
from right here in Queens proprietary to

102
00:27:18,970 –> 00:27:26,000
us and then we age it in neutral [Jon] Oak
Barrels with Brettanomyces just simple clean crisp

103
00:27:26,000 –> 00:27:30,470
effervescent and then you’ve [Jon] got that
nice layered barnyard funky

104
00:27:30,470 –> 00:27:48,700
[Suz] yeah just like a little layer of funk
not too much but like [Suz] just gives that

105
00:27:48,700 –> 00:27:58,980
complexity and that like interest to it yeah
it’s really beautiful. and now we’re drinking-

106
00:27:58,980 –> 00:28:08,690
[Jon] Yeah so this is our Queens Farmhouse into
the City –

107
00:28:08,690 –> 00:28:12,200
(Inaudible and Laughter)

108
00:28:12,200 –> 00:28:27,410
[Jon] so this is our Queen’s Farmhouse this
is also brewed with 100% New York State

109
00:28:27,410 –> 00:28:36,120
ingredients [Jon] all the malt and hops are
from here in New York um we also fermented

110
00:28:36,120 –> 00:28:46,610
out with a uh honey that was [Jon] from the
rooftop uh our rooftop hive just two blocks

111
00:28:46,610 –> 00:29:07,020
from here and again fermented out with our
Astoria and stream

112
00:29:07,020 –> 00:29:35,450
[Suz] it’s like what exactly you would expect
right like the bees are on the [Suz] building

113
00:29:35,450 –> 00:29:50,780
next door and we’re using that honey here
in Queens like this whole area I feel like

114
00:29:50,780 –> 00:30:11,300
[Suz] and I feel like I don’t know Brooklyn
was like the first area I feel like we really

115
00:30:11,300 –> 00:30:30,549
heard about like [Suz] doing that kind of
stuff and being really local but I feel like

116
00:30:30,549 –> 00:30:49,049
Queens has been doing it for a [Suz] really
long time and just people didn’t know as much

117
00:30:49,049 –> 00:30:51,500
about it-

118
00:30:51,500 –> 00:31:00,679
[Jena] People don’t know about Queens because
we get ignored the

119
00:31:00,679 –> 00:31:03,700
[Jena] same as Little Grace does uh we actually
have more breweries than Brooklyn does it

120
00:31:03,700 –> 00:31:05,790
has to do with [Jena] zoning and community
boards by the way we have more farm breweries

121
00:31:05,790 –> 00:31:09,500
than Brooklyn does that is correct, Big aLICe
is

122
00:31:09,500 –> 00:31:20,299
[Jena] one of the original um we had the first
rooftop farms because Brooklyn Grange- even

123
00:31:20,299 –> 00:31:35,960
though it’s [Jena] called Brooklyn Grange
they named it before they were able to get

124
00:31:35,960 –> 00:32:01,370
a location that is here in [Jena] Long Island
City now they have the Brooklyn Navy Yard

125
00:32:01,370 –> 00:32:15,910
um and the partners with Robertas [Jena] so
Brooklyn Grange actually started because of

126
00:32:15,910 –> 00:32:50,760
that if you want to check- [Suz] This is
my favorite pizza spot…I’m not a New Yorker

127
00:32:50,760 –> 00:33:45,040
though so she probably has better ideas [Jena]
Roberta’s is legit and if you want to read

128
00:33:45,040 –> 00:34:03,429
a fun book about farming on roofs uh Anastasia
[Jena] Cole Plakias’ book is called A Farm

129
00:34:03,429 –> 00:34:27,869
on a Roof and takes you through that whole
history and [Jena] they also have the first

130
00:34:27,869 –> 00:34:39,629
hives out here so even though we’re using
Queen’s hives [Jena] they were doing it a

131
00:34:39,629 –> 00:34:49,899
little bit before us even though it says Brooklyn
in the name it’s really us.

132
00:34:49,899 –> 00:35:21,920
[Suz] So basically, the moral of the story
is, if you think Brooklyn is cool get on over

133
00:35:21,920 –> 00:35:27,500
to Queens (laughter)

134
00:35:27,500 –> 00:35:40,859
[Jena] we’re also known as the World’s Borough
so we have more languages and more different

135
00:35:40,859 –> 00:35:44,960
ethnicities here [Jena] than anywhere else
on earth we’re kind of like the biggest melting

136
00:35:44,960 –> 00:35:52,740
pot which is amazing you can [Jena] see that
reflected not just in the beers but in the

137
00:35:52,740 –> 00:36:09,470
food and in the neighborhoods um also huge
[Jena] intolerance like everybody not- the

138
00:36:09,470 –> 00:36:16,089
intolerance but IN you know inclusive because
everybody [Jena] loves their neighbors and

139
00:36:16,089 –> 00:36:21,250
we’re all so different and you can hear a
million different languages [Jena] where Jon

140
00:36:21,250 –> 00:36:31,660
and I live in Astoria and you can eat all
the amazing food and that’s reflected [Jena]

141
00:36:31,660 –> 00:36:40,339
in everything that we make and we do and why everything
is pretty much collaboration at this point

142
00:36:40,339 –> 00:36:49,800
[Suz] point yeah yeah it is really cool I
feel like everyone I’ve met here is like

143
00:36:49,800 –> 00:37:00,190
‘oh yeah this guy down the street I get that
from that guy over here I get this from’

144
00:37:00,190 –> 00:37:10,900
like it all is very cool [Jon] we’re very
fortunate to be where we are, I love our

145
00:37:10,900 –> 00:37:24,259
borough, I mean we’re very committed to this
role and all the locations and stuff like

146
00:37:24,259 –> 00:37:25,259
that

147
00:37:25,259 –> 00:37:30,739
[Jon] but Queens specifically will always
be special, and Jena’s pointed out the food

148
00:37:30,739 –> 00:37:34,880
and culture and everything like that I mean

149
00:37:34,880 –> 00:37:41,770
[Jon] I think its probably, no better example
than if you get on the 7 Train from here and

150
00:37:41,770 –> 00:37:52,670
you just take that out toward city field

151
00:37:52,670 –> 00:38:17,930
[Jon] you can get off each stop and it’s like
a completely different completely different

152
00:38:17,930 –> 00:38:34,630
food [Jon] languages everything it’s it’s
beautiful we’re very fortunate it it’s great

153
00:38:34,630 –> 00:38:43,780
[Jena] Yeah, we are. I love our borough.

154
00:38:43,780 –> 00:39:07,249
[Jena] One you guys got to see visit Tippler
Nation!

155
00:39:07,249 –> 00:39:15,509
[Suz] yes yes

156
00:39:15,509 –> 00:39:32,870
[Jon] I’m gonna go ahead and open our next
one so this is our Tequila Goza um this is

157
00:39:32,870 –> 00:39:50,327
our 2020 vintage I think we [Jon] I think
this has been in bottles for about a year

158
00:39:50,327 –> 00:40:02,089
now um this is a goza fruited with sea salt
[Jon] agave and lime aged in tequila barrels

159
00:40:02,089 –> 00:40:03,089
[Suz] Yuuuum!

160
00:40:03,089 –> 00:40:04,089
[Suz] two of my favorite things our videographer,
Evan, is super excited about this. Being

161
00:40:04,089 –> 00:40:05,089
from Arizona loving his tequila

162
00:40:05,089 –> 00:40:06,089
[Suz] lovely

163
00:40:06,089 –> 00:40:07,089
[Jon] Cheers guys. [Everyone] cheers
[Jon] thanks for comin’ out

164
00:40:07,089 –> 00:40:08,089
[Jena] thank you for having us

165
00:40:08,089 –> 00:40:09,089
[Evan] Delighted to be here!

166
00:40:09,089 –> 00:40:10,089
[Suz] ooooh…the nose on that!

167
00:40:10,089 –> 00:40:14,239
[Jon] this is one of my favorite barrel beers
that we’ve done just because it’s so expressive

168
00:40:14,239 –> 00:40:16,140
[Jena] and you’re getting a lot of nose agave
like right on the nose

169
00:40:16,140 –> 00:40:19,349
[Suz] like agave sweetness yeah like the [Jena]
cooked agave part

170
00:40:19,349 –> 00:40:21,590
[Jon} yeah and then the finish is just very
dry just a touch of salinity from the sea

171
00:40:21,590 –> 00:40:22,590
[Jon] salt that lime is still present still
refreshing [Jena] it’s like what you want

172
00:40:22,590 –> 00:40:24,029
in a beach beer hot damn [Jena] great like
it’s what you want in a beach beer idea like

173
00:40:24,029 –> 00:40:34,049
if you were gonna have your tequila [Jena]
or your mezcal and your like lager with some salt

174
00:40:34,049 –> 00:40:46,749
because I like to do like a light lager [Jena]
with salt and hot sauce right? so this is

175
00:40:46,749 –> 00:40:48,690
like all of that minus the hot sauce um in
one happy little glass

176
00:40:48,690 –> 00:40:50,999
[Jon] its right around, I think it’s 6%? ….5.6%

177
00:40:50,999 –> 00:40:58,140
[Jena] Oh, thats way better than trying to
mix – (laughter)

178
00:40:58,140 –> 00:41:05,180
[Suz] these are the types of beers where I’m
just like like I feel like this beer should

179
00:41:05,180 –> 00:41:06,180
put [Suz] the big brand that you put the lime
in the bottle inside, out of business. Because

180
00:41:06,180 –> 00:41:07,180
like this is what [Suz] like you kind of want
when you’re sitting on the beach and grabbing

181
00:41:07,180 –> 00:41:08,180
one of those and like you know [Suz] but this
does it like it does it for you you know and

182
00:41:08,180 –> 00:41:12,759
it’s like it’s going to yeah man that is good,
perfect beach beer

183
00:41:12,759 –> 00:41:16,119
[Evan] it’s funny the salinity in this reminds
me the first impression I got when I sniffed

184
00:41:16,119 –> 00:41:17,119
[Evan] it was actually corn chips and I think
it’s partially just a relationship thing

185
00:41:17,119 –> 00:41:18,119
because [Evan] eating corn chips and salsa
while drinking tequila is such a commonality

186
00:41:18,119 –> 00:41:19,119
yeah I guess is…I don’t know why I said
was-

187
00:41:19,119 –> 00:41:28,880
[Suz] yeah give me some corn chips with some
guacamole right now right like a happy camper

188
00:41:28,880 –> 00:41:43,440
[Jon] yeah this is one of our favorites that
we do and again it’s just for the different

189
00:41:43,440 –> 00:41:48,661
elements it’s just [Jon] it’s very nicely
balanced it’s not there’s not one thing that

190
00:41:48,661 –> 00:41:49,661
overpowers the other they’re just all present,
they’re all in there.

191
00:41:49,661 –> 00:41:50,661
[Evan] and I feel like that’s something that we’ve
established is kind of a thread that goes

192
00:41:50,661 –> 00:42:12,420
[Evan] through all of the beers is that they
have you know ingredients on the label or

193
00:42:12,420 –> 00:42:18,710
descriptions that [Evan] some people might
say ‘oh I don’t know’ but there’s there’s

194
00:42:18,710 –> 00:42:47,289
subtlety and there’s nuance [Evan] and none
of them are heavy-handed and so even if you

195
00:42:47,289 –> 00:43:08,210
don’t necessarily like jalapeno it’s not…hitting
you over the head with it

196
00:43:08,210 –> 00:43:13,099
[Jon] We want- with all of our beers we want
someone to sit down and [Jon] have a full

197
00:43:13,099 –> 00:43:19,380
port of it or just enjoy there’s so many beers
that are what they are, because it’s a novelty.

198
00:43:19,380 –> 00:43:32,329
[Jon] it’s a novelty to make spicy beer, it’s
a novelty to throw uh, a ton of marshmallows

199
00:43:32,329 –> 00:43:36,969
and peanut butter or something

200
00:43:36,969 –> 00:43:52,390
[Jon] and then like you have two sips and
you’re like this is so sweet [Jon] I’m done-

201
00:43:52,390 –> 00:44:05,380
so we try to really strike that balance of

202
00:44:05,380 –> 00:44:23,749
[Jon] balanced and um, enjoyable. So that
you can have a few glasses of whatever

203
00:44:23,749 –> 00:44:29,410
[Jena] Well you guys- we don’t have it out
in the line up, but when you said

204
00:44:29,410 –> 00:44:31,400
[Jena] marshmallow uh Big aLICe has a really
fun idea called ‘Date Night bro’ with donuts!

205
00:44:31,400 –> 00:44:32,400
[Jon] we actually stopped!

206
00:44:32,400 –> 00:44:33,400
[Jena] oh you did!?
[Jon] yeah

207
00:44:33,400 –> 00:44:43,039
[Jon] but we, so we do, but we don’t

208
00:44:43,039 –> 00:45:08,260
[Jon] so yeah so it’s a beer called “Date
Night, Bro?” with coffee and donuts we actually

209
00:45:08,260 –> 00:45:09,610
[Jon] we switch it out we rebranded it now
it is ‘Bodega Breakfast Stout’ and we do

210
00:45:09,610 –> 00:45:10,610
it in collaboration with ComfortLand

211
00:45:10,610 –> 00:45:11,610
[Jena] oh cool! ComfortLand is a restaurant
with a lot of really fun donuts and crazy,

212
00:45:11,610 –> 00:45:12,610
crazy food [Jena] out here in Astoria and
they always have the nuttiest looking the

213
00:45:12,610 –> 00:45:13,610
most delicious looking like [Jena] stoner
desserts that’s how they market themselves

214
00:45:13,610 –> 00:45:14,610
that is how they market themselves

215
00:45:14,610 –> 00:45:26,529
[Suz] yeah we always say that these are like
conversation beer because [Suz] it’s like

216
00:45:26,529 –> 00:45:39,200
you take a sip and you’re talking about something
else and all of a sudden it like pulls [Suz]

217
00:45:39,200 –> 00:45:43,839
your attention you’re like hold on a minute
we have to talk about the beer for a minute

218
00:45:43,839 –> 00:45:47,359
[Suz] and then like we can go back to whatever
we were talking about but but they are they’re

219
00:45:47,359 –> 00:45:49,719
really [Suz] well balanced because I could
have a couple of these especially on a nice

220
00:45:49,719 –> 00:46:01,859
sunny day [Jon] Thank you. Yeah I love that
you said conversational because we we have

221
00:46:01,859 –> 00:46:04,990
our core beers that are [Jon] like our Honey
Wit our Pilsner and our Kolsch like got a

222
00:46:04,990 –> 00:46:05,990
couple 4 packs

223
00:46:05,990 –> 00:46:09,119
[Jon] Just hanging out with friends- you don’t
really have to, think too much about them

224
00:46:09,119 –> 00:46:12,829
[Jon] All of our barrel aged stuff though,
we, we know how much time and energy goes

225
00:46:12,829 –> 00:46:13,829
into everything

226
00:46:13,829 –> 00:46:16,309
[Jon] even from just sourcing the barrels.
Um, to call these conversational, where you’re

227
00:46:16,309 –> 00:46:19,579
talking about the beers, and you’re sharing
them, with people you care about, thats why

228
00:46:19,579 –> 00:46:20,579
we do these.

229
00:46:20,579 –> 00:46:21,579
[Suz] Yeah, that’s great

230
00:46:21,579 –> 00:46:22,839
[Evan] Companion beer, or conversation beer?
[Suz] yeah.

231
00:46:22,839 –> 00:46:25,170
[Evan] one of them you sit on the couch with
[Evan] the other one you sit face to face

232
00:46:25,170 –> 00:46:26,170
[Jon] there you go

233
00:46:26,170 –> 00:46:27,170
[Suz] yeah your bartender out there who’s
working the [Suz] bar front just came back

234
00:46:27,170 –> 00:46:28,299
and said I have one of these bottles that’s
like in my cupboard [Suz] holding on to it

235
00:46:28,299 –> 00:46:30,921
because it’s just going to get better you
know and like those those are fun to find

236
00:46:30,921 –> 00:46:31,921
beers like that you know people weren’t doing
that with beers you know 20 years ago

237
00:46:31,921 –> 00:46:32,921
I’ve had exes knock me for it and they’re
like I’ve seen them go into my like sacred

238
00:46:32,921 –> 00:46:33,921
beer drawer and they’re like well can I like
your hands off yeah hands off there’s no you

239
00:46:33,921 –> 00:46:35,739
can have a normal beer I would have a row
of wine like that so you know maybe keep going

240
00:46:35,739 –> 00:46:37,700
like I don’t understand you’re just gonna
look at it like yeah it makes me happy no

241
00:46:37,700 –> 00:46:38,700
you’re not special

242
00:46:38,700 –> 00:46:39,700
nope so that’s the thing with that though
and what I’ve learned so in my since I’ve

243
00:46:39,700 –> 00:46:40,700
really gotten into beer I have a beer salad
at home where i’ve just collected all these

244
00:46:40,700 –> 00:46:41,700
bottles with the sours or barley ones and
and I’ll grab them and I know buying them

245
00:46:41,700 –> 00:46:42,700
I’m tucking away for a special occasion the
special occasion never comes when that special

246
00:46:42,700 –> 00:46:43,700
occasion comes it’s time to open up a couple
nice bottles you’re like no we’re not gonna

247
00:46:43,700 –> 00:46:44,700
open that right now and we’re just gonna wait
so as much as we create these beers for people

248
00:46:44,700 –> 00:46:45,770
to tuck away if they want to for special occasions
I mean it’s a beer that is really fresh but

249
00:46:45,770 –> 00:46:47,119
also I mean to be fair I think you should
tuck away one or two and enjoy like six you

250
00:46:47,119 –> 00:46:48,329
know like that’s kind of the way that it’s
not like you have to save these because they’re

251
00:46:48,329 –> 00:46:49,329
amazing right now they’re amazing right when
you got done so but it is fun to be able to

252
00:46:49,329 –> 00:46:50,329
do that with your idea but it’s not the way
one or two even if it’s just a learning experience

253
00:46:50,329 –> 00:46:51,329
too even if it’s not for a special occasion
but you’re like I wonder what would happen

254
00:46:51,329 –> 00:46:52,329
in two years if it would taste any different
let’s try it out you know in a lot of our

255
00:46:52,329 –> 00:46:54,490
bottles as well our bottle condition so they
are conditioned with yeast and additional

256
00:46:54,490 –> 00:46:55,490
sugars and bottling so it also allows it to
develop over time um some of the beers that

257
00:46:55,490 –> 00:46:56,490
feature brett those are going to continually
change over time yeah as well and that’s what

258
00:46:56,490 –> 00:46:57,490
you’re doing with your fried beer your your
pride right uh the crime beer is being bottle

259
00:46:57,490 –> 00:46:58,490
aged right over here right we actually I just
opened up

260
00:46:58,490 –> 00:46:59,490
We’ll be releasing it this Thursday but we
bought it last Thursday I just opened up a

261
00:46:59,490 –> 00:47:00,490
bottle yesterday to see how it’s conditioning
and it’s ready to go so I don’t have any other

262
00:47:00,490 –> 00:47:01,490
coal to open for you guys today that’s why
we’ll send you off to the bottom well it isn’t

263
00:47:01,490 –> 00:47:02,490
your pride I’m a tote bag it is a pride event
yet they do a really amazing pride event here

264
00:47:02,490 –> 00:47:03,490
every year yeah so this year we’ll be uh we’ll
be down to the barrel room uh releasing this

265
00:47:03,490 –> 00:47:04,490
beer raising money for the older project and
it’s just a very inclusive just an awesome

266
00:47:04,490 –> 00:47:08,920
night for continuity live music this year
we have Drag Queens which is cool it’ll be

267
00:47:08,920 –> 00:47:11,099
a really nice night that’s great and the Oprah
project is a great great great yeah organization

268
00:47:11,099 –> 00:47:12,099
um I guess are we ready for November sure
yeah so this is uh the many lives of our lives

269
00:47:12,099 –> 00:47:14,650
this is I keep saying this beer is very special
so I guess they’re all special to us that’s

270
00:47:14,650 –> 00:47:22,711
one of your children this one’s special yeah
this one is especially special to us though

271
00:47:22,711 –> 00:47:23,711
um so this is a we do a beer every year called
fistful of rubies which is a sour aged in

272
00:47:23,711 –> 00:47:24,711
red wine barrels um with uh tart cherries
that we can pick here in the Queen’s tree

273
00:47:24,711 –> 00:47:25,711
um two years ago right you just

274
00:47:25,711 –> 00:47:26,711
but you don’t take your neighbor’s fruit because
that’s how you get in trouble this is an experienced

275
00:47:26,711 –> 00:47:27,711
story

276
00:47:27,711 –> 00:47:28,711
maybe while walking come from families yeah
all right so you’re hand picking your cherries

277
00:47:28,711 –> 00:47:29,711
yeah so two years ago um we went to harvest
the cherries uh on a Friday they were looking

278
00:47:29,711 –> 00:47:33,160
great harvest Monday when we came back Monday
the tree had actually been hit by uh what’s

279
00:47:33,160 –> 00:47:36,489
called the chair spot fungus which is just
an airborne fungus that attacks some crops

280
00:47:36,489 –> 00:47:40,930
on sun here so we’re on into a harvest so
we had the base beer for this for that beer

281
00:47:40,930 –> 00:47:45,150
ready to go the cherries um we were unable
to do it so we had those two barrels there

282
00:47:45,150 –> 00:47:48,709
we had another couple barrels that had been
aging and soured two years prior to that

283
00:47:48,709 –> 00:47:52,930
different beer we didn’t know what we were
gonna do with it but if we brewed it we started

284
00:47:52,930 –> 00:47:58,559
souring it and we figured we’ll figure it
out later okay what we decided to do was marry

285
00:47:58,559 –> 00:48:05,670
the four barrels together and wrap them onto
cherries and over 400 pounds of New York State

286
00:48:05,670 –> 00:48:12,769
blueberries um the name the many lives of
our lives actually comes from uh all the time

287
00:48:12,769 –> 00:48:14,119
especially in this industry I think in a lot
of initiatives but uh it’s like oh that seems

288
00:48:14,119 –> 00:48:15,119
like a lifetime ago or a different life whatever
all of us like a lot of us in this industry

289
00:48:15,119 –> 00:48:16,119
never planned to do this yeah and we’re here
now and then we’re doing what we love and

290
00:48:16,119 –> 00:48:17,119
so for us it was just a different life and
so the name comes from that but as framing

291
00:48:17,119 –> 00:48:18,119
as 2020 was um it was actually probably the
best year we’ve ever had this brewery this

292
00:48:18,119 –> 00:48:19,119
beer won two gold medals in the New York State
Beer Competition it won the Governor’s Excelsior

293
00:48:19,119 –> 00:48:20,119
Cup for dustin’s show for that we then entered
it into the Great American Beer Festival where

294
00:48:20,119 –> 00:48:21,119
we won um a gold medal in the fruited barrel
salary category for it and we actually won

295
00:48:21,119 –> 00:48:22,119
uh small craft brewery small craft for the

296
00:48:22,119 –> 00:48:23,119
just happy accident no mistakes perfect imperfections
thank you and Jon

297
00:48:23,119 –> 00:48:24,119
that’s beautiful

298
00:48:24,119 –> 00:48:25,119
uh how about how fun that it’s like almost
two things that you’re like we don’t really

299
00:48:25,119 –> 00:48:26,119
know what to do with either one of these right
let’s put them together and then

300
00:48:26,119 –> 00:48:27,119
cheers to the Beer of the year but yeah this
definitely drinks like a wine to us it’s very

301
00:48:27,119 –> 00:48:28,119
deep in those fruit notes

302
00:48:28,119 –> 00:48:29,119
I pulled this bottle from our glass case that
we have right here we have 11 bottles left

303
00:48:29,119 –> 00:48:30,119
here and that’s it I have I think four at
all oh I feel so special thank you cheers

304
00:48:30,119 –> 00:48:31,119
without being that like overpowering like
it’s burning my case

305
00:48:31,119 –> 00:48:32,119
a little pucker so it’s like perfect if you’re
going to do before food yeah like the idea

306
00:48:32,119 –> 00:48:33,119
of like an Aperitivo like you can already
kind of be like I’m salivating you’re ready

307
00:48:33,119 –> 00:48:34,119
to eat something yeah just the berries are
it’s just such a deep cherry

308
00:48:34,119 –> 00:48:35,119
and most blueberry beer too it’s like smells
like a mop yeah right it’s like it smells

309
00:48:35,119 –> 00:48:36,119
like a muffin yeah or like some sort of like
Sarah Lee Pastry and you’re like oh like you

310
00:48:36,119 –> 00:48:37,119
immediately are like i’m gonna be diabetic
by the time i’m done with this blueberry beer

311
00:48:37,119 –> 00:48:38,119
right right yeah I don’t actually get the
blueberries themselves on this but I think

312
00:48:38,119 –> 00:48:39,119
like the blueberry with the cherry is what
like making the tartness of the cherries tolerable

313
00:48:39,119 –> 00:48:40,119
they have to be this very kind of coming together
it’s really blueberries before they get like

314
00:48:40,119 –> 00:48:41,119
nice and fat and do you see that they’re slightly
yeah tart because we used to go blueberry

315
00:48:41,119 –> 00:48:42,119
thinking well we wanted to go we’re across
the street from my grandma’s house and we

316
00:48:42,119 –> 00:48:43,119
have to watch while the adults because they’re
like

317
00:48:43,119 –> 00:48:44,119
so it’s a blend of barrels so and this as
well this is 100% New York State ingredient

318
00:48:44,119 –> 00:48:45,119
so even the base beers of the two fields that
we married are also New York um

319
00:48:45,119 –> 00:48:46,119
um

320
00:48:46,119 –> 00:48:47,119
aging in our cocktail classes in the virtual
cultural classes we get absolutely when we

321
00:48:47,119 –> 00:48:48,119
talk about bourbon and everyone’s like oh
you can only use that barrel once yes but

322
00:48:48,119 –> 00:48:49,119
I told you they get a second light and this
is one of the ways they get a second life

323
00:48:49,119 –> 00:48:50,119
which is really cool because it’s not just
a second life it’s a third life and a fourth

324
00:48:50,119 –> 00:48:51,119
life basically until that thing falls apart
unless you’re looking at that kind of an idea

325
00:48:51,119 –> 00:48:52,119
right here and then you turn it into an Adirondack
chair or a candle oh yes cheeseboard sparrows

326
00:48:52,119 –> 00:48:53,119
are incredibly resilient too I mean there’s
a reason why 100 years ago gear was transported

327
00:48:53,119 –> 00:48:54,119
in barrels they’re very hard some of the barrels
that we get uh we were fortunate enough to

328
00:48:54,119 –> 00:48:55,119
work with some scotch barrels which is pretty
cool pretty tough to get I don’t think they

329
00:48:55,119 –> 00:48:56,119
have something ancient artifact girl um but
uh so like the scotch barrels we get a lot

330
00:48:56,119 –> 00:48:57,119
of those distilleries

331
00:48:57,119 –> 00:48:58,119
what they’ll do is they’ll buy bourbon barrels
bourbon you can only use the barrel once and

332
00:48:58,119 –> 00:48:59,119
then it’s gone so they’re either selling into
breweries or distilleries so we get those

333
00:48:59,119 –> 00:49:00,119
scotch barrels or even Jamaican Rum barrels
South American hot barrels a lot of those

334
00:49:00,119 –> 00:49:01,119
barrels have had a life at a bourbon distillery
before that so there’s the three years there

335
00:49:01,119 –> 00:49:02,119
and then they go to these places like laphroaig
where now that barrel is three years old now

336
00:49:02,119 –> 00:49:03,119
you’re doing with roy 10 now they’re 13 years
old um sometimes longer and then we get them

337
00:49:03,119 –> 00:49:04,119
so some of the barrels that we’re working
with are probably 10 or 20 years old before

338
00:49:04,119 –> 00:49:05,119
we even get them which is really cool we don’t
have any gear yeah but down to the Brooklyn

339
00:49:05,119 –> 00:49:06,119
uh barrel room they grew up and they’re they’re
tired their weather their old barrels but

340
00:49:06,119 –> 00:49:07,119
like uh i think especially with the tequila
barrels too a lot of tequila barrels are like

341
00:49:07,119 –> 00:49:08,119
second third life as well so there’s not a
lot of tequila barrel beers because they’re

342
00:49:08,119 –> 00:49:09,119
the barrels themselves are a little difficult
to work with and from what we were told by

343
00:49:09,119 –> 00:49:10,119
some of the barrel distributors um but that’s
exciting for us we see that now okay let’s

344
00:49:10,119 –> 00:49:11,119
see if we can do it as well and i got the
chance to go to the coverage up in Upstate

345
00:49:11,119 –> 00:49:12,119
New York a couple years ago and it just like
blows my mind like you were saying my barrels

346
00:49:12,119 –> 00:49:13,119
are resilient and I’m like like why don’t
they leave like it’s just like like there’s

347
00:49:13,119 –> 00:49:14,119
no like like it’s just crazy that’s just like
slaps of wood and just the way that they’re

348
00:49:14,119 –> 00:49:15,119
put together they’re like tight but they breathe
like it really it’s one of the like those

349
00:49:15,119 –> 00:49:16,119
inventions that like it’s been around forever
you don’t give any thought to you but when

350
00:49:16,119 –> 00:49:17,119
you see how they put them together yeah and
that’s incredible that they can be used that

351
00:49:17,119 –> 00:49:18,119
many times apart but like still working yeah
and a master cooper can make like maybe one

352
00:49:18,119 –> 00:49:19,119
in the course of a full work day I think like
I think he said there are like three a day

353
00:49:19,119 –> 00:49:20,119
per person or from that location anyway

354
00:49:20,119 –> 00:49:21,119
like there used to regardless like thousands
of them there are hundreds of that now there’s

355
00:49:21,119 –> 00:49:22,119
like look forward to something I don’t know
like it’s kind of hurt yeah because I guess

356
00:49:22,119 –> 00:49:23,119
they used to use them for everything not just
alcohol right you store your potatoes in there

357
00:49:23,119 –> 00:49:24,119
and your apples in there and yeah all kinds
of stuff really fascinating yeah the beautiful

358
00:49:24,119 –> 00:49:25,119
thing about that too is because it’s wood
it shrinks and it spans through the course

359
00:49:25,119 –> 00:49:26,119
of like a year so we have beers that are aged
one to two years in bourbon barrels or whatever

360
00:49:26,119 –> 00:49:27,119
they are and as the temperatures fluctuate
the wood itself shrinks and expands and when

361
00:49:27,119 –> 00:49:28,119
the wood does that it also as it strengths
and expands it also strip you were able to

362
00:49:28,119 –> 00:49:29,119
strip more of the spirit character of whatever
it was before that out from the wood and into

363
00:49:29,119 –> 00:49:30,119
the beard so

364
00:49:30,119 –> 00:49:31,119
of honor this is rule of honor this is a dark
sour eggs and bourbon barrels with bread yeah

365
00:49:31,119 –> 00:49:32,119
this is a really cool beer

366
00:49:32,119 –> 00:49:33,119
I don’t feel like you see those very often
yeah I’m a big fan of this one it’s gonna

367
00:49:33,119 –> 00:49:34,119
have that tartness to it it’s going to have
some sourness but it’s also going to have

368
00:49:34,119 –> 00:49:35,119
a lot of bourbon character a lot of like dry
character um but we also pitch brendamax’s

369
00:49:35,119 –> 00:49:36,119
to it so it’s also going to have some of that
farm from like farm like barnyard

370
00:49:36,119 –> 00:49:37,119
the nose on this would lie to me a little
because I wouldn’t expect this to be any sourness

371
00:49:37,119 –> 00:49:38,119
at all

372
00:49:38,119 –> 00:49:39,119
oh wow what a cool contrast oh I like that

373
00:49:39,119 –> 00:49:40,119
I didn’t break your neck yeah I don’t think
I’ve ever heard anything like that you’re

374
00:49:40,119 –> 00:49:41,119
like oh this is going to be heavy it’s going
to be cloying there’s going to be like high

375
00:49:41,119 –> 00:49:42,119
heels it’s going to be some residual sweetness
we’re going to get some like coffee maybe

376
00:49:42,119 –> 00:49:43,119
a little lactic something going on here I
thought you were going to zig and then you

377
00:49:43,119 –> 00:49:44,119
zagged really yeah that’s super fun eight
percent okay yeah this one’s a little bit

378
00:49:44,119 –> 00:49:45,119
bigger it’s like happy afternoon guys thank
you for coming to see me well that’s why I

379
00:49:45,119 –> 00:49:46,119
said

380
00:49:46,119 –> 00:49:47,119
so some of our beers have a little bit of
a music theme like name to them um this is

381
00:49:47,119 –> 00:49:48,119
actually our sales and operations manager
Mark who’s actually moved to Las Vegas he’s

382
00:49:48,119 –> 00:49:49,119
working on the brewery now but he’s a big
fan of Gotham and there’s a song called Omerta

383
00:49:49,119 –> 00:49:50,119
and it starts off with a story about the pool
of honor I’ll let you guys look it up but

384
00:49:50,119 –> 00:49:51,119
yeah so it was just like they’re gonna sing
it for us I mean I mean we’ve got like Suzanne

385
00:49:51,119 –> 00:49:52,119
you’re gonna love Lamb of God

386
00:49:52,119 –> 00:49:53,119
you can listen to Omerta on your walk today

387
00:49:53,119 –> 00:49:54,119
it’s both angry and loud can it be angry and
quiet it’s like no it doesn’t work like that

388
00:49:54,119 –> 00:49:55,119
and when he comes home it’s like he walked
into like an 80s or 90s

389
00:49:55,119 –> 00:49:56,119
they’re like we’re out of money from that
song let’s make a beer based on the song that’s

390
00:49:56,119 –> 00:49:57,119
not exactly what happened I know about that
we went to gabf like I think like ago for

391
00:49:57,119 –> 00:49:58,119
that table and we were like who’s this brewery
and I’m like my wife was with me she’s like

392
00:49:58,119 –> 00:49:59,119
whatever enhancement I was like oh okay of
course I leave I got this Jon’s wife Eileen

393
00:49:59,119 –> 00:50:00,119
and I have done several shows together she’s
a performer and a dancer just incredible the

394
00:50:00,119 –> 00:50:01,119
two of us have been in a few different incarnations
of cavalry together and took some other shows

395
00:50:01,119 –> 00:50:02,119
together somehow I feel like yes we’ve definitely
collaborated in immersive theater more than

396
00:50:02,119 –> 00:50:03,119
once that’s nice I feel like there’s like
more artists and like performers here that

397
00:50:03,119 –> 00:50:04,119
I authentically encounter in L.A. honestly
like I feel like everything like this we were

398
00:50:04,119 –> 00:50:05,119
at someone’s house the other night and there’s
someone else’s house like everyone’s just

399
00:50:05,119 –> 00:50:06,119
like a little story even if it’s not their
main job it’s like oh yeah I do poetry readings

400
00:50:06,119 –> 00:50:07,119
on the weekend or I do you know and I’m just
like man the artistic talent that we’re hearing

401
00:50:07,119 –> 00:50:08,119
creative energy and confidence in it even
if they’re not like pro is really impressive

402
00:50:08,119 –> 00:50:09,119
and also being in Queens something that a
lot of people don’t think about is that we

403
00:50:09,119 –> 00:50:10,119
have several TV and Film Studios out here
this is where Sex in the City was filmed this

404
00:50:10,119 –> 00:50:11,119
is where Sesame Street is still filmed yeah
we have silver cup and Astoria Coffman and

405
00:50:11,119 –> 00:50:12,119
we’re about to get a third Deniro is opening
one in our neighborhood too this is also where

406
00:50:12,119 –> 00:50:13,119
Steinway Pianos come from um so if you’ve
ever seen a Steinway Grand Piano it came from

407
00:50:13,119 –> 00:50:14,119
our Borough but this right now Jared Leto
and Hathaway are filming a movie that one

408
00:50:14,119 –> 00:50:15,119
of my friends who’s a bartender is actually
in she’s playing a waiter um you know typecasting

409
00:50:15,119 –> 00:50:16,119
and I might just go have to find Jared Leto
yeah at some point because Jordan Catalano

410
00:50:16,119 –> 00:50:17,119
is in my neighborhood and I need to meet him

411
00:50:17,119 –> 00:50:18,119
Atmospheres I think that’s my favorite bar
in the world I love that spot and the wallpaper

412
00:50:18,119 –> 00:50:19,119
top papers top knots good tip wallpaper is
amazing awesome yeah that is so unique I really

413
00:50:19,119 –> 00:50:20,119
like dark towers yeah you heard it here first
dark side hours

414
00:50:20,119 –> 00:50:21,119
it’s a thing

415
00:50:21,119 –> 00:50:22,119
apparently Diamond Dogs is the greatest bar
in the universe according to their instagram

416
00:50:22,119 –> 00:50:23,119
profile and when we eat early dinner whatever
meal we want to call it top quality is new

417
00:50:23,119 –> 00:50:24,119
they also have an extra fancy in Brooklyn
I have a lot of friends that work at the bar

418
00:50:24,119 –> 00:50:25,119
I didn’t look at their menus looks like it
was great so good it’s so so good uh and their

419
00:50:25,119 –> 00:50:26,119
cocktails are awesome they have a great beer
list right now and Jason does a lot of their

420
00:50:26,119 –> 00:50:27,119
cocktails though and Jason and I have worked
together peripherally and then together um

421
00:50:27,119 –> 00:50:28,119
for a while he actually came out of the Hawthorn
in Boston um and a few other spots like that

422
00:50:28,119 –> 00:50:29,119
this is all the fun also nerd also beer nerd

423
00:50:29,119 –> 00:50:30,119
their names are called Extra Fancy and Top
Quality I can’t wait to see the third in canon

424
00:50:30,119 –> 00:50:31,119
there’s a lower

425
00:50:31,119 –> 00:50:32,119
uh I will think about their they have a spot
that’s like a speakeasy that’s under top quality

426
00:50:32,119 –> 00:50:33,119
and it has another funny name grade a lower
expectation something like that it’s witty

427
00:50:33,119 –> 00:50:34,119
it’s really really the food’s amazing awesome

428
00:50:34,119 –> 00:50:35,119
so yeah so the last one that I kind of pulled
for you guys here this is our jalapeno right

429
00:50:35,119 –> 00:50:36,119
this is a beer which we’ve done for a long
time it’s a beer we’re very well known for

430
00:50:36,119 –> 00:50:37,119
it but once a year we do a 100 New York State
uh barrel-aged version of it so all the mall

431
00:50:37,119 –> 00:50:38,119
and hops of this are grown in New York the
jalapenos were hand-picked from a urban rooftop

432
00:50:38,119 –> 00:50:39,119
garden just a couple blocks from here and
then we age it in New York State Rye Whiskey

433
00:50:39,119 –> 00:50:40,119
Boards we’ve already tried this in the unbarrel-aged
version and it was quite delicious it’s really

434
00:50:40,119 –> 00:50:41,119
fun because the you know rye is a spicier
grain and then jalapeno of course is spicy

435
00:50:41,119 –> 00:50:42,119
and so we were saying earlier before I tried
the barrel version and it’s fun you know a

436
00:50:42,119 –> 00:50:43,119
lot of brewers are throwing spice into beers
nowadays but doing it with a grain that already

437
00:50:43,119 –> 00:50:44,119
has spices they kind of like naturally live
in harmony together and versus a lot of times

438
00:50:44,119 –> 00:50:45,119
you see jalapeno put in lighters I would say
and then the spice kind of comes out of left

439
00:50:45,119 –> 00:50:46,119
field and you’re like whoa what’s that in
my beer um and so before I taste this one

440
00:50:46,119 –> 00:50:47,119
just to explain like the one we had previously
was amazingly delicious like really good so

441
00:50:47,119 –> 00:50:48,119
I’m excited to see what yeah so this here
is the same base beer except we just use 100

442
00:50:48,119 –> 00:50:49,119
New York State drawing ingredients for this
one and then yeah the rye whiskey barrels

443
00:50:49,119 –> 00:50:50,119
just lent like a really nice vanilla sweetness
to it that just kind of rounds it out I actually

444
00:50:50,119 –> 00:50:51,119
much prefer the barreling version of the regular
version personally but yeah she was good thanks

445
00:50:51,119 –> 00:50:52,119
for coming up with it yeah yeah if you’re
around when we do all this dinner fun later

446
00:50:52,119 –> 00:50:53,119
you should come

447
00:50:53,119 –> 00:50:54,119
so you still get a lot of that the Rye Spice
the jalapeno spice in the nose but the heat

448
00:50:54,119 –> 00:50:55,119
from the jalapeno just kind of sits here just
a touch but it’s not overly spicy and like

449
00:50:55,119 –> 00:50:56,119
I said the vanilla and the barrels there’s
like nice fries just kind of round it off

450
00:50:56,119 –> 00:50:57,119
yeah that little bit of sweetness kind of
like brings it all together it kind of smooths

451
00:50:57,119 –> 00:50:58,119
it out a little bit so the jalapeno kick is
even more integrated kind of yeah this is

452
00:50:58,119 –> 00:50:59,119
really fun oh yeah I didn’t realize Jordan
worked here so one of the beer tenders has

453
00:50:59,119 –> 00:51:00,119
done a lot of photography for all these beer
events throughout the years and we always

454
00:51:00,119 –> 00:51:01,119
see we always run into each other his hair’s
so long right now uh with the mask I did like

455
00:51:01,119 –> 00:51:02,119
he smiled and I’m like we’re just being friendly
but then he’s like ‘hey I have this picture

456
00:51:02,119 –> 00:51:03,119
of you from BCTC’ it was like amazing and
we deleted all of the other ones and thank

457
00:51:03,119 –> 00:51:04,119
you uh I’ve learned he always gets the candid
moments you don’t want but this one was really

458
00:51:04,119 –> 00:51:05,119
cute and posed he was like yes how are you
it’s been forever and I was like wow that’s

459
00:51:05,119 –> 00:51:06,119
like full circle brewing we’re essentially
with a local celebrity if you haven’t picked

460
00:51:06,119 –> 00:51:07,119
this up yet

461
00:51:07,119 –> 00:51:08,119
celebrity

462
00:51:08,119 –> 00:51:09,119
yeah I really like what the barreling does
with us so malty

463
00:51:09,119 –> 00:51:10,119
the jalapeno on the nose but there’s no heat
that’s really coming off you’re just getting

464
00:51:10,119 –> 00:51:11,119
like all the cool vegetable qualities in the
power it’s like I talk about peppers a lot

465
00:51:11,119 –> 00:51:12,119
when we talk about margaritas yeah because
everybody wants that spicy cocktail and I

466
00:51:12,119 –> 00:51:13,119
always shy away from jalapenos because you
can’t control the heat right um so this is

467
00:51:13,119 –> 00:51:14,119
like the perfect marriage of just the flavor
of the pepper yeah yeah it’s really nice yeah

468
00:51:14,119 –> 00:51:15,119
i mean even in something like habaneros depending
on how you treat the pepper like habaneros

469
00:51:15,119 –> 00:51:16,119
are actually very like fruit forward and citrusy
depending on how you treat them otherwise

470
00:51:16,119 –> 00:51:17,119
they’re like incredibly hot but like we’ve
used habaneros and some different casts and

471
00:51:17,119 –> 00:51:18,119
stuff like that where we’re able to kind of
minimize the heat so we still get a little

472
00:51:18,119 –> 00:51:19,119
bit of that kick but it’s also still very
pleasant and refreshing

473
00:51:19,119 –> 00:51:20,119
yeah I’ve always felt that of the spicy peppers
habanero has one of the best actual flavor

474
00:51:20,119 –> 00:51:21,119
profiles whereas like Carolina Reapers and
some of those just like it’s just global units

475
00:51:21,119 –> 00:51:22,119
that’s all you’re talking about now

476
00:51:22,119 –> 00:51:23,119
yeah these are all so amazing so the only
ones that you currently have available right

477
00:51:23,119 –> 00:51:24,119
now though you said are the I think just this
one oh just that one yeah okay everything

478
00:51:24,119 –> 00:51:25,119
else oh and this one here

479
00:51:25,119 –> 00:51:26,119
and those are yeah those are the only two
available now the rest we’ve kind of [ __ ]

480
00:51:26,119 –> 00:51:27,119
sell it for you guys today we’ll probably
I mean this will come back at some point yeah

481
00:51:27,119 –> 00:51:28,119
do all of these come back necessarily are
they like a one-off yeah someone so this is

482
00:51:28,119 –> 00:51:29,119
actually important right now aging the barrels
the Queen’s Farmhouse tequila gozo will probably

483
00:51:29,119 –> 00:51:30,119
bring back next time the jalapeno rye I’d
like to do again this year the urban rooftop

484
00:51:30,119 –> 00:51:31,119
garden we work with is no longer there so
I I’ll probably have to find somewhere else

485
00:51:31,119 –> 00:51:32,119
to get my peppers from um and this will never
come back that was this was a beer that we

486
00:51:32,119 –> 00:51:33,119
did this and is something that we’re just
going to kind of let it be what it was yeah

487
00:51:33,119 –> 00:51:34,119
i’ve already been asked from our owners if
we can do it again and I said no well there’s

488
00:51:34,119 –> 00:51:35,119
no way to replicate a perfect mistake and
I’m not going to try to go through the steps

489
00:51:35,119 –> 00:51:36,119
it is what it is we’ll let it have its moment
and be its own thing and when you do try and

490
00:51:36,119 –> 00:51:37,119
replicate perfect perfect mistakes they turn
into Sutter Home White Zinfandel amen for

491
00:51:37,119 –> 00:51:38,119
everybody uh and typically nation that is
not aware of what a farm brewery is maybe

492
00:51:38,119 –> 00:51:39,119
you can yeah tell everyone especially what
that means in our state and how you guys I

493
00:51:39,119 –> 00:51:40,119
think is very brilliant

494
00:51:40,119 –> 00:51:41,119
uh the legislation was passed in 2013 um and
it was originally created as a way to boost

495
00:51:41,119 –> 00:51:42,119
agriculture in the state what they saw is
that a lot of farmers were looking for new

496
00:51:42,119 –> 00:51:43,119
crops to grow a lot of breweries were coming
around and joan’s a way to start growing cops

497
00:51:43,119 –> 00:51:44,119
and grains in New York to supplement these
breweries breweries themselves got different

498
00:51:44,119 –> 00:51:45,119
perks for abiding by this it started off as
20 um two years ago all of your viewers have

499
00:51:45,119 –> 00:51:46,119
been 60 New York State grown we

500
00:51:46,119 –> 00:51:47,119
what’s super super cool historically speaking
is that bringing back those greens and those

501
00:51:47,119 –> 00:51:48,119
hops are things that we were doing way before
prohibition so we’re actually returning to

502
00:51:48,119 –> 00:51:49,119
our roots when it comes to growing these grains
growing these hops using them for brewing

503
00:51:49,119 –> 00:51:50,119
this is something that’s very very old and
it feels new to us um but it’s a way of like

504
00:51:50,119 –> 00:51:51,119
giving back to our communities and giving
back to our history which is really exciting

505
00:51:51,119 –> 00:51:52,119
I mean New York State was the largest hot
girl in the country before prohibition um

506
00:51:52,119 –> 00:51:53,119
when that prohibition happened but also downey
powdery mildew and spider mites kind of came

507
00:51:53,119 –> 00:51:54,119
along they were pests kind of killed off a
lot of pop crops and then as a lot of that

508
00:51:54,119 –> 00:51:55,119
production went west and kind of along the
pacific northwest and a lot of the grand the

509
00:51:55,119 –> 00:51:56,119
Midwest it just the climates in the Pacific
Northwest just were so much more suitable

510
00:51:56,119 –> 00:51:57,119
for that and that’s kind of how the majority
of our houses were out there but we’ve seen

511
00:51:57,119 –> 00:51:58,119
a handful of new hot farms pop up I want to
say we’re probably somewhere around 20 or

512
00:51:58,119 –> 00:51:59,119
less now in New York but um over the last
four or five years the quality is hops in

513
00:51:59,119 –> 00:52:00,119
real drastically and some of the stuff that
we’re seeing now is really cool and stuff

514
00:52:00,119 –> 00:52:01,119
that we’re very excited to work with that’s
great well and you know these top farmers

515
00:52:01,119 –> 00:52:02,119
will be doing what they’re doing for breweries
like you who are dedicated to this so it’s

516
00:52:02,119 –> 00:52:03,119
like it’s an ecosystem you know the more you
support your community the more your community

517
00:52:03,119 –> 00:52:04,119
supports you and that keeps your costs down
to some degree from you know when you ship

518
00:52:04,119 –> 00:52:05,119
things from forgotten wherever um so yeah
so and that and that’s like the most beautiful

519
00:52:05,119 –> 00:52:06,119
part about it for us is that I I can if I
have an issue with any of my trains or hospitals

520
00:52:06,119 –> 00:52:07,119
like that I know my farmer’s not really I
can reach out to them it’s not a big company

521
00:52:07,119 –> 00:52:08,119
it’s kind of like a black box yeah weird like
it’s um right now you know like that’s a conversation

522
00:52:08,119 –> 00:52:09,119
you can have instead of when you’re working
like a company in a company it’s like right

523
00:52:09,119 –> 00:52:10,119
I don’t want to pay for this like you know
like it’s just it’s such a better way of doing

524
00:52:10,119 –> 00:52:11,119
business right when it’s people doing business
and a lot of companies doing business yeah

525
00:52:11,119 –> 00:52:12,119
every September every beginning of September
uh myself and a couple of our other employees

526
00:52:12,119 –> 00:52:13,119
we go up Upstate to a couple of our hop yards
and we actually walk through the fields with

527
00:52:13,119 –> 00:52:14,119
the farmers we kind of pull them off the vine
smell

528
00:52:14,119 –> 00:52:15,119
from the cherries, blueberries, to our peaches
all so it’s special that’s great well your

529
00:52:15,119 –> 00:52:16,119
beers are special too you can tell you can
like taste that community and that specialness

530
00:52:16,119 –> 00:52:17,119
coming through because you know we taste a
lot of years at the graphic cast

531
00:52:17,119 –> 00:52:18,119
and these these are unique but they’re unique
in a like kind of telling way they’re like

532
00:52:18,119 –> 00:52:19,119
and it happens to be kind of unique and fun
you know like and then you have some amazing

533
00:52:19,119 –> 00:52:20,119
kind of beers as well they’re like i just
want to be here right now and I don’t want

534
00:52:20,119 –> 00:52:21,119
to think about it so kudos man like I wonder
if you’ve got all the accolades you’ve gotten

535
00:52:21,119 –> 00:52:22,119
thank you like this has been amazing and we
love when we get special makings and honestly

536
00:52:22,119 –> 00:52:23,119
like all of these beers are amazing but since
they have this right now like run don’t walk

537
00:52:23,119 –> 00:52:24,119
like if I wasn’t like traveling for the next
12 weeks I would be buying them out of stock

538
00:52:24,119 –> 00:52:25,119
probably if I could like it’s really it’s
really important and you still might be yeah

539
00:52:25,119 –> 00:52:26,119
yeah so yeah thank you so much for spending
time with us though and the next time you’re

540
00:52:26,119 –> 00:52:27,119
in New York I know you all go to Manhattan
we’re in Manhattan too that’s like the thing

541
00:52:27,119 –> 00:52:28,119
to do in New York but come on over to Queens
because not only is the House Brewing here

542
00:52:28,119 –> 00:52:29,119
but you’re going to see

543
00:52:29,119 –> 00:52:30,119
image permanently so if you want to come see
some Muppets where Sesame Street have some

544
00:52:30,119 –> 00:52:31,119
great beers I love it I love it yeah but seriously
get out of the comfort zone get out of the

545
00:52:31,119 –> 00:52:32,119
tourist stuff come out and like explore some
local places that you know have made these

546
00:52:32,119 –> 00:52:33,119
communities the communities that they are
and are helping them grow and be amazing so

547
00:52:33,119 –> 00:52:34,119
thank you

548
00:52:34,119 –> 00:52:35,119
Jenna’s a good is of ours cocktails and different
kinds of stuff

549
00:52:35,119 –> 00:52:36,119
I’m never here on Saturdays well thank you
for coming in like I said seriously if you

550
00:52:36,119 –> 00:52:37,119
guys want to join us for dinner later come
join us um but yeah we had a great time being

551
00:52:37,119 –> 00:52:38,119
an ambassador for being out the room just
like Jenna is so she told us all about it

552
00:52:38,119 –> 00:52:39,119
now we’re here and tried it for ourselves
wrapped up but I kind of felt like he was

553
00:52:39,119 –> 00:52:40,119
wearing it like

554
00:52:40,119 –> 00:52:41,119
nation we’re here in Queens Big aLICe Brewing
if you’re in the area carry on down and hang

555
00:52:41,119 –> 00:52:42,119
out it’s a cool cool cat room pool vibe cool
space great beers and if you’re visiting in

556
00:52:42,119 –> 00:52:42,137
the future mark this on your map now because
you want to come check it out cheers everyone

 

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published.

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.


Upcoming Events

Watch related videos

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!