Collision Bend Brewery: Inspired to Create by their Customers
Craft Food Classroom
Craft Food Classroom

Episode · 1 month ago

Collision Bend Brewery: Inspired to Create by their Customers

ABOUT THIS EPISODE

Collision Bend Brewing Company is setting new standards in modern microbreweries. With an unrivaled fresh, natural menu and beers destined for national awards, the brewery is quickly becoming a Cleveland landmark on the Cuyahoga River. Collision Bend's beers are handcrafted by Luke Purcell, one of Ohio's top brewmasters. We visit Luke at the brewery to talk about his journey and inspiration. We drink beers, try some tasty tacos and talk about Luke's journey from Great Lakes to Collision Bend. 

Collision Bend is where expertly crafted beer and food collide. 

Graham Russell, the founder of the phenomenon of @cookingwithcarrrl on Instagram and Tik Tok, joins us as a special co-host.

@heinens

@collisionbrew

@centralkitcle

@ediblecleveland

@craftfoodclassroom

@cookingwithcarrl

www.Heinens.com

www.CollisionBendBrewery.com

www.TheCentral.kitchen/classroom

www.TheCentral.kitchen

http://lp.thecentral.kitchen/newsletter-subscription"

This podcast is brought to you by Hinan,founded in one thousand nine hundred and twenty nine in Shaker Heights, Ohioby local butcher, Joe Hinan Hinan, is grown to twenty three total locations,with nineteen stores in the Cleveland area and four in the north shoresuburbs of Chicago. After years of building connection with Midwestfarmers, it became a part of Heyden's nature to do business with smallerregional companies to day hynes is proud to carry nearly seven hundred midwest made non produce items that are present in all departments for moreinformation. Good Hinano welcome to the craft food classroom, podcast, where wehelp make food business simple at every stage of growth brought to you by central kitchen media and now here's your host Eric Diamond. This is Eretime, bringing you the nextepisode of the craft food classroom, the podcast. I'm really excited aboutthis one. We got a special guest co host today and we've got a very specialguest and ride a very special location. So, first let me introduce GrahamRussell of cooking with Carl instagram fame. How are you doing man I'm doingpretty? Well? How are you doing I'm doing awesome so toss a little bitabout you yeah? My name is Graham, I started a cooking instagram page yearsago, just as a little joke, and it's from the point of view of my dog sogives me gives me a little more freedom to make bathroom jokes, that itprobably wouldn't be able to do as an adult male. So when did you start thatstarted about four years ago? Oh, that's very cool that awesome awesome,so they can find you a cooking with Carl in instagram yep cooking withCarla Instagram and I'm also on tick tock at cooking with Carl Cool. So,besides that what else you up to just raising my two daughters and bought anew house a few years ago, so just remodeling that painting it and justdoing all that fun, stuff cool that it's me and the family and eating wellvery cool and we are at Collision Ben. We are honored to have Lu pracelet withus, the owner and founder of Elision Ben. How you doing doing great thanksawesome so tell us about collision Ben how the idea come about. When did youstart it? Well, this the building that we're in was house the watermarkrestaurant years ago. I was an empty for a long fifteen years. I think itwas fourteen fifteen years somewhere around there and, as things startedgrowing down the flats, you know he did the whole new section and all thebuildings down the other and year Yep are new, so the guys that are mypartners. They wanted to put something into thisspace, other friends with and a became partner since then, with the Samsellfamily, whoever place across the street, who is a part owner of our building and when he knew what they wanted to dosomething, and then they thought a group pub was a good idea which made her pain at be the case. So I bet I was at Great Lakes Brewing fortwenty plus years spent a lot of time...

...there and have become kind of a I guess,friendly local advisor towards anybody. Starting up. We always like to helppeople that cool help each other out. So that's kind of what the conversationgot started as friend of a friend of these guys. A mutual friend of ours gotus together and they just were kind of seeking out some advice, and I got downhere and looked at the space and looked at the river and re had some memoriesfrom the really I e s and e nostalgia got the best of me and they convince meto jump ship and come on down down the hill here. Hang and when was that, sothat would have been twenty two then and sixteen when the talk started, andwe ended up breaking ground in October, two thousand and sixteen and we wereopened by April of two thousand and seventeen wow was pretty actuallyamazing, because we had to go down to the dirt on the Rere side of thebuilding and we had to cut out Janes on the on the whole restaurant side,because that was the biggest issue in that the building was. The drainagereally was pretty bad yeah other than that, though it was just a. It was apretty its amazing spot e go out, yeah actually gorgeous. I actually rememberyou. I met you when you were at great legs, probably the best birthdaypresent on the still quick story. Beth birthday, president every got my wifebought me beer school at Great Lakes and, like she dropped me off like everyWednesday night I'd get hammered, you were there tell great stories, and thenshe picked me up a drafted back home. It was you told this great story,though, about the barley, wine. You know the mix up with the I think it wasChristmas. Daly would tell, and they put it down in the basement. They foundit years later and yeah ended have been an amazing barley. Wine. Now thatbarley wide was around for a long time. It was a. It was an amazing thingactually and then finding those extra barrels in the basement that was kind of a bonus. To that wholething we got some of the. I think it was for a Cleveland leaving beer weekevent or one of the events in town. Here we got all the old brewerstogether for that in Te Lakes and kind of do the collective tasting of justthat barley in her the one that actually, when I, when I came on boardat Great Lakes, that had been around Sard agent for a couple of years- and Ijust kind of baby sat it for twenty years. So you know how did you get into the brewingbusiness? How did you become a brewer? Are you a home brewer? What was a homebrewer yeah, familiar story with a lot of us brewers, especially back thenhome brewing. There wasn't a lot of great beers to try a ride down yettherein. Now there was big lakes and there was crooked river yeah me I erdown here in the flats, but really there wasn't a whole lot going on onyour scene yet, and I liked beer, so I started making my own. I wanted. Iwanted better stuff and a friend of mine and I started- got a little home, brew kit and kind ofgot the ball rolling, and then I met some folks from Great Lakes because wewere just you know, big fans and somehow or another. I stumbled into atemporary job relate, and twenty years later I still wondering what the heckhappened. But that's was it. Was it always your dream to own your own Berry?I mean, I think it's. I think it's always in the back of your head, yeah.You know, I don't know that it was like something it was.

I was at the big brewery in town theyonly brewry for a time when Cook River close and we had up th other small ones,but we were kind of the big boys on the block for a long time. Yea. It wasn'tsomething I was in a hurry to leave the terisien. I was learning they sent meto her school several times. Several different courses and things like thatto keep. You know keep educating myself, and so they were a great company towork for so I wasn't in a big hurry to leave, but I think it's always in theback of your head to try to start your own thing. Yeah O thing so yeah. It wasalways there just wasn't always on the front burner serious. So going out onyour own. What's been the biggest challenge, the biggest thing you didn'texpect. I think I think honestly learning learning moreabout the business. I was pretty lucky. My old job I got to do a lot ofdifferent were a lot of different hats over there. So I did learn a lot aboutthe industry on on both sides, a sale side and I traveled around to differentregions that with distributers and things like that, but even that eventhat, coming to the table with a kind of pretty balance skill set year as theindustry goes there's still so much more to and when you're with thatbigger company, you have people right right. Oh, we have to have to make aUPC for our KN, like we have people yeah. That's this department, that'sthis department and then so Ben North time is our is our head brewer here nowand him, and I he started here with day one from us as my assistant and and it didn't take long to realize he kind of hit the Jack Pie with him. II think he's one of the best brewers in town and that's cool elevated, hisstatus pretty quickly around here, so him- and I built that thing and learnedthese things as we go and stuff like that. Little things like that, like oh I mean and luckily like I said, we alltry to help each other sure. So it's easy to call another brewery. It's easyfor me to call back back home that you re a like hey. How do I do this? Youknow or connect me with the right people, but those were the things andthey just cut, and one of them was honestly grocery store, stuff reallystarted, selling can be er start selling beer at the bars yep o kegs,and it was like here. Here's your keg. Here's a check. You know right littleinvoice. We made on quick books or whatever Yep, and all this is easy. Youknow, and then it was like trying to trying to start to play withthe big boys a little bit and behind it. Hinden is like been awesome to us. That's great,always awesome to all local is they really have on the reputations outthere already, and there were a big part of stuff like that. You have to dothis and this and this and when you get into the bigger chains, it's differentyeah, much more much more in depth, paperwork and things like this to fillout and we're like. Well, we just want to bring you the beer and new just giveus a chance. Didn't work like that, and you know,but John Pokey Hinan he's like listen. Here's the forms, I'm going to walk itthrough it and help you with this. You know if he basically filled out ourfirst form to register a brand yeah with right with me. Sat there rightwith me and filled it out. You know. So it's amazing! It's been an amazingpartiesh p from day one since we started selling beer outside of thethese walls. Yeah. That made that you...

...know even with essential kitchen. Manyof our products are our customers. Products are carried at hines and it'susually their big first retail client is Hinan and hines is always willing to.You know, support new ideas and support home businesses. So it's been a greatgreat collaboration. You mentioned something about collaboration. I'vealways funded interesting in kind of the beer world. You guys all are verycollaborative. It's like you guys, don't look at each other as necessarilycompetition. You guys would not want to see everybody rise like the yeah W L,that's that's always been the way it was and it made you know, I'm sometimesI'm surprised that it still is like that as much as it is to tell you thetruth, what, as the industry start started growing, there was, I want tosay around, maybe a thousand eight hundred buries in the country. When Istarted, I very short time before that there was you know the low. The lowpoint was like forty six beries in the country well in the high previous. Thehigh previous point was like fifteen hundred really before that before now,yes and then now it's over coming up on eight thousand, I believe that's crazy,so yeah with the competition just becoming more and more fierce. You knowit's still. It is a little bit surprising, although being in theindustry, for as long as I have I'm, not I'm happy that it's still likethat's o reasons why I stayed in this for so a right because it iscollaborative and we do off all how I can call any brewer in the countryright now. If I don't know okay, I heard you guys ran into this thisproblem with yeah a heat exchanger or something sir, the Brery, Oh yeah, yeahyeah. Here's what happened! Here's a guy! You know no one bass and I at helping each other.So that's awesome. There's competition out in the streets, though, just likefighting and Prim Mikosi beer and market here, and you know, there'sthere it's out there, but one of the other great things about Collision Benis you've got amazing food. You know my my wife actually came here for abirthday party and she came back to, I think, that's the best pizza inCleveland that I had tonight. She like was like it's like it was. It wasabsolutely amazing, and do you was that, like a very conscious effort, as youwanted to absolutely yeah t, have the food in with the necesarily it'squality with quality sure so you want to. You want to be serving things up tostand up to each other standards, and I did throughout my career beer, dinnersand things like that. He were a big part of some of the things that I didwhile I was traveling and just kind of hosted many beer dinners with differentchefs and the experience to be able to have the right beer with the right foodyeah. It kind of changes the game a little bit right. Oh, it's not justcome down here and have a beer. It's like come down here. We have, you know,obviously we're brery. We want people coming down here and hopefully we get alot of beer enthusiast be down here. Yeah. We have, you know a great winelist and we have our. Our tenders are bare par staff, love to make up thecocktails and list and every very cool that so they have all the kind of funwith that and the food goes along with that. It's quality with quality. So youhave to to me. You have to have that and kind of said it's hard to sellyourself a heart. If you don't have that, you have the view. You know right, that's part, you know, and the bridge Imean the view. Is A helement ask me one...

...time: What do they come for you likethe food or the beer, and I said they come for the view and try to keep inhere with the other stas. That's awesome. We are going to take a quickbreak to hear from our sponsor Hinan. This is Eric Dimond, bringing you thecraft food classroom with Luke and Graham, we will be back hey. This is very essential, kitchenmedia, if you want a chance to tour collision, Ben Brewery and some otheramazing local breweries leave a rating and a review of this podcast and shootme an email very at the central dot kitchen you'll be interduin a trip foryou and a friend ON CITY RE TOURIST CLEVELAND TO HOP on their bus. Youdrink they drive and you get to check out some amazing local breweries,including collision back thanks for listening to our PODCAST, don't forgetto leave a rating and a review and special thanks to our friends and hinesfor being here with us. Today we are back with the craft foodclassroom, the podcast sponsored by Hines- and this is always one of myfavorite secet of the show we get to try food, but we were at a brewery soGraham and Luke, and I obviously we're going to try some beer, all right, LukeGuy, to tell us what we're drinking of we have samples of off draft here. Butthere are. These. Are the products that we can three of these ones are actuallyavailable in the stores was course right now very cool, it's kind of not an order. Our littleflight thing is numbered off the menu okay, so they kind of bounced aroundorder, but they coincide with the menu. Soit's sort of our tenders can do the numbers perfect. The guests can, butyou know, play with it and they know what they're drinking. So it's not tooconfusing, but I am going to go to the third one over okay, which is our hopeflows. It's a cold style. That's probably to this is more like tastingorder. Yeah. We don't want a tasting order. Okay, so this is a cold show,got that's cool, she's, a he's, a light, Cole style. We have tocall it now let to make a cool spear sort of like the champagne thing really.Yeah coals needs to be brewed in clone Germany, and ours is rude in Cleveland,Ohio, so there's a cool style, beer, close style beer. That's the right wayto say yes, it's a nice light. German Al Very, is really fun over later. Youdrinking them, they keep serving you beers in they walk around with trays ofcoast beer and they just they just keep putting one in front of you goes downreally it does and that's the idea behind it. They have these small littleclose par glasses and they keep putting in front of you until you can go. Youstop at and there's a secret code on how tostop them, and I don't know if I should reveal that, but everyone here in aheart ever end up in clone Germany, that's cool. This is delicious, it'svery, very light very crisp. So this beer, the name, came aboutwe're sitting here and I had paired up with a a foundation called champions ofhope. Okay, they do some help for cancer patients. I in some of the looseents tying up some of the loose ends...

...they give people rides to theirappointment in Turetts super cool yeah, some. So it's we thought it was a neatone and we started with them and they wanted something hope was in the nameso pofect out of my head and were sitting a meeting and I'm watching theriver below and beer flows and pay whatever. So that's awesome sometimesames come about, but it's a rotating proceeds go to charity, Sure Nice, butit's a rotating thing got Cho. You know coming up on a breast cancer, werethat's the next one in mine, so it's just it's changing all the time, butthat's kind of the idea behind that a great. So it is one of the always onthe menu always on the menu and available in a can year round as well. I love a Colton. This is a deliciouscold style. Beer is right. What's next. So after that we were go to the two wehave two PAS on the on the table. After that we would go to the Laker sunsetwere actually going to have that with something our shefs going to make orfiet late excellent. So that would be the next and tasting order. Now we havetwo. I PAS the lighter of the two: Is the first beer number? Two? Okay, it'scalled square one square, one, okay, so what is called the session? I pa right around five percent.You don't drink more of it. That's the idea of behind them great as a Sichian, which is a very too verypopular, sitace hops. Right now get that citrus right away. So this one, you can definitely taste them on aaoust an we all make a lot of different IBAs nowadays, and some of them are roar friendly. As faras like you kind of it's kind of not as what I've put it to a chef like cookingchicken dies, instead of chick right right so of more little, some a littlemore friendly. They don't you can e yeah right right, but this style's notso it's so light that it's you can really like over hop it over bitter itpretty easily. So it's hard to get the right balance and these session ips. Ithink I a great job. Oh that's a phenomenal one of the issues I've hadwith IPS over the years. It's just become such a hot bomb right, how muchmore hops juice can you had into that? How much more and it becomes justbitter at some point they all begin taste in a light sure you're right,you're right about that. I've talked about that for a lot of years. Actuallya lot of a lot of the talks that I've done. I got I compare it to the hotpepper like school bill. You now some point like so many million school bills,like some point, it is burning, were t same thing with hop so but there's atrend towards like the hazy Ip doing, let style and a much less bitternessand we're learning from that style, whether it be in regular, I pa or not,that it's not necessarily all about the bitters. We just kind of like for a lotof years, we're making I pas, and we just think that goes with it Seif. Youhave that's an acquired taste, it used to them and it became a little bit of amachismo thing like with the HAP pepper, like I want it with a hundred eyesinternational fittering on, Inter can I...

...make it yeah? How better can you makeit and it's kind of trending the other way now a good people are understandingthat there's flavor bitterness and aroma to hobs. It's not all just theone. Yes, not the hot talk about trends. What would you say is the biggest trendin beer. Now, oh my Gosh, because I pas were huge. You know it's like rotating,you know it's still like the as the biggest trend is probably the hazy NewEngland, New England or hazy style. I PA. I really think it was. This is likesee. I remember days when we were making an IBA and we were the only onesjinking the IP. So I'm like the old diver on the blockin Cleveland at least I really do were making it. We weremaking it for ourselves. That was it. It was a style that was pretty muchextinct. It's an English! Originally an English style, I intindid the wholestory about you know making the trip around to the troops in India fromEngland and they added more hops, the ED and more alcohol to help help ithold up, and so that was a style that really was unnecessary as far as theywere concerned at a certain point in history, he didn't make it any more andAmerican craft brewer ticked it up and we're like we're going to make this andstarted playing around with it kind of crazy with him and, like I said, Ithink most of us were ruin it for ourselves back then, and now, if youtalk to most rowers were like yeah, because it is the most fine we'vebasically taken every single beer style. You can imagine and somebody's tried toturn it into an IP honestly somebody's tried to turn. You know black log orinto an PA yeah like and some of them work and some of them don't work sowell, so some of them stick around and they're kind of a staple in the PAworld now and some of them are, are just memories. You know yeah when thenew Englands came out. There was another one that came out almost right.The same time called brute a brute I pa. Oh, it was basically a fermented reallyreally dry or almost a note. No sugar left, like a champagne yeah with us aschampion Es. Some folks did use a champaign niece or there is an ensignthat you can add to convert the sugar so a little break them down further, sothey, your normal Ale, Al East, will fermented to that so either one ofthose two ways they were being done, and I was intrigued by that because I,like a dryer Ip anyways yeah this time. This is something that might stick itsNew England things not if that's not going to be around so shows you how how much I know yeah, because I now England and hazes are thefine, the No. No, you do be no very all right. What's next another I pa, so thenext PAS are, is our standard West Coast, PA Cole C Town I pa, which isthe number seven. No that's number seven is the one we're leaving okay. SoI e one on the far end as well. All right and sea town is pretty obvious.That name came from. We were surprised that hadn't been used with so manybreweries in town. Really, you know Ben Actually suggested. That name is I Idon't think anyone has it. I mean I'm sure somebody is, but they didn't. So Idon't know if you can get a shout of...

...that. Can It's a beautiful label? Who Does yourlabels? I mean they are all gorgeous these city. City ones are done by estindesign there here in town and then some of the other ones we have are done by a local artist in hand HannaChambers. She just graduated from Cleveland, is studer a year or two ago,and he signed her on to do to have to do some of the the fun labels that wedo like and with the one off stuff yeah the air you mentioned. She she made onecalled Gal: NATO Gol Nados, the next one that she has coming out. That's thethat's! The reveal coming so very cool gold. NATO is a phenomenon of happenshere on the river in the winter time, when the bar just go by and kind ofbreak up the ice and there's a food for the sea gulls and there's millionspeople behind the boats, following like it's kind of scary, if you're down herein it so caught in the Gal, NATO yeah get cut in the Gol Mato, so yeah. We'reexcited about that when that's a double PA we've been brewing for a few yearsfor draft is the first time we're canning that one, oh really that'll, becoming up here and not October and will be available in the stores, very cool,so yeah yeah we're really excited about that one and Hannas label. I'm sureit's going to be awesome, so she has another label that we're about to openup yeah. This one was what is actually the name of it. That'sbeautiful label with the Lemons in the name of this beer is high rent lemongirl. I rent lemon girls. Although high rent, Lemon girl is a song by our goodfriend, Austin walking, cad yep he's a local lose legend and one of the nicest human beingsyou'll ever meet. To be honest, so we had heard to that. The theme was Lemonsobviously has lemon zest, lemon grass o and then a spice called grains ofparadise in this meer. It's a Belgian whitall style, but we dan as normallyorange and coriander. So we changed out the orange coryander for the lemon sideof things. This is where Sol and is good. It's my favorite one yeah yeah metoo. This is delicious, so this was this just this year, so this is the first time we caned itlike most of the beers like thee, I talked about we've been making it ondraft. I called Austin because it was a. It was just an idea. I had you knowlike the lot of the years. You'll find you know, you get your normal ones, andI told you about these two names and a lot of them are like subtle referencesto songs, sure not not necessarily local, but that would happen to be alocal one and I was like I really want to name a a beer for one of yours,tunes and he's like which one I'm like they can high rent them and girl, andthe really I wasn't because it was my favorite song that he has on one of hisalbums. Oh it's a very good song. It was because there was the lemon in theanlaye right to the beer yeah, as I listened to the song more and more andfound out figured out what it was really about. I was like hmm, that'scool I'll leave it at that I'll. Let him tell you ever see him live I'll.Tell you that's cool! This is delicious. This is, I agree with with gram. Thisis probably one of my favorites and the can art is just phenomenal. It's greatyeah yeah, Hana Chievers. She did a...

...great job on that really happy withsome of the stuff she's doing and even seeing the first drawing there's.Actually a you go on our website. I think it's probably still up. You canfind this video that you put on and it's sped up the whole process. He wentthrough to make them, and some of the last touches were like. Those musicalnotes are lemons. If you see yea things like that, like R, I thought she's donehim like it's beautiful she's like no. I got one more idea. I was like Oh man,it's way better now, yeah, that's that's ridiculous! What what style beer?Are you a do you like the best? If there is oneand what what's that beer? Do you like to brew the most personally yeahhonestly, the row part it's very similar matter, what you're doing so. Ido like to brew now. This is weird because I it's not my favorite style,the holiday yeah, I still yeah, but it smells so good when we'rebrewing happier yeah in a man and honey in there all this in its holidays,that's like grandma's, making Apple Pie, yeah the whole buildng, so you're likethat is one of the great times when we're brewing those beers, when thebreweries brew, in Nos, be, have to go up. That's up the hill that smells likethat every day for a while they grew a lot of that stuff up there. So what's your one holiday Al calledeight crazy nice even brewing that we started we're small or smaller. Wedon't prove as much, but that one goes in cans as well. That's delicious EADin October and Aris has a local local, apple, cider from Worry Hill or Turlove, Corey Hill and Benin Brooker. Some of my favorite unishe Super Niceand we've been working with them for a couple of years. On that now weactually froze some of the sighter, because we can't get it soon enough tobrew the first couple batches, so we throw some of it from last year. We usethat and then I just said was got the phone with them today to order the restthat we need today so has that in a man and honey. That's really Nice! Veryreally! Nice, like I said it's Eromas on Brew Day that make it one of myfavorite ones, my favorite style beard. The drink is really porters and style.Yeah always like the the Darker Beers like that, and thenBelgian whitear actually is. One of my really very favorite, which is the ours,is the lemon girl which is and big Lo that style general. I because here infood thing, Belgian Whitedale is very versatile. It goes with a lot of thingsand, as I've always enjoyed that style as White Dale, alias brewing isprobably my favorite beater. Really me: Oh that's cool. So when you weregrowing up were from a family that was interested in food or my grandmother cooked all the time yeahshe lived in at her house at a time. She lived right next door to us fortime a long time before that in her and our neighbor across the street from uswhat they had been friends since before I was around and yeah, they would sit there and theywould just cook all day. You know they just cook all the time and in Clevelandright right in, like I Ohi yeah, I grew up in Lakewood yeah, so I'll definitelygrew up around it and watching her and then when we were pretty young momstarted assigning as chores, and we...

...fought my sister and I fought over thecooking cooking side. Oh No. We both wanted to do that. Instead of the CleanNos, a yeah bashes, a e. This is any day right, so I started winning as soonas we could reach the sink. We started doing all this, that's cool! Are youthe first brewer in your family? Yes, to my knowledge. Yes, it have been someold from the old world, maybe I'm not sure I remember like being in collegeand Buddies of mine, trying to brew and Yeah just got off al the stuff thatthey would make, but you drink it because you're like it's free, we madeit as it Nilima, some pretty bad stuff and the strew still like we d drank it.My friend that I started I started doing it with. We took oneone bottle from our first batch of beer and he kind of made a pack to you knowthis bottle is going to be at whoever gets married first and it was him and we drank it. We toasted with it,and you pretend that it was good. We are going to take a break. This isEric bringing you the craft food classroom, the podcast sponsored byHind Ends, I'm here with Luke and Graham and we're going to taste someTacos, I believe at the next segment. So we will be back. We are back Graham and look collision,Ben and Carl cooking with Carl. Actually you guys had an interestingconversation before talking about Karl Yeah. We were talking about. I wasthinking when Carl First said it concept, that is, from his dogs pointof view. Yeah it popped in my head, something with our brewer Ben. He doesit a lot for his dog at home. He makes spend green dog biscuits, awesome yeah.So basically, you dry out some of the spent rain after the brewing processand the use that as the base and is just eggs and flour and some peanutbutter. You Bake those off and the dogs, the dogs love them. So I thought I'd bea great concept for your your show. I appreciate it. Yeah car loves beer. Igive him a little SIP every time, yea drinking some. So it's a kind of doesthat with a row out the damage so that yeah, what type of dog is Carl by lear.He is he's a typical mut. Yeah he's got some Red coon hound a little bit of pitbull he's a little bit Sta! That's where he's Goin to stack he from, butBeagle that's where he gets all his energy from and he's just he's all overthe place. That's cool! That's awesome, er cracker mix it so so we have in front of us so we're trying to tellus what we have what front of us so we're going with so jed chef in theback here I looks at Er bar are Shemtob for you guys he was explaining to me. So I chose todo the LAKER sunset. It's a American weak beer with a some situs flavors whoput some blood orange in there and some wore cest. I thought I would go withthe mango Sall so nicely and then there's the spiciness to this as well.I'm going to taste this bight into this...

...m yeah. So this is. This is like one of my oneof my strong passions still in the nombre ing world is, is how well beard goes with food, doingbeer, dinners and things like that really can open up. There's many manytimes I've done appearing someone's come in andtasted a beer that they maybe didn't think that they was their kind of thing.You know and like like a porter beer or stout beer with with a nice piece ofchocolate. People are just blown away by stuff like that to like who wouldever think to you know, have beer with desert, or you know things like that,and you really open up some eyes of people, understanding that you know.Maybe the style is just it's a whole new new way to explore and experiencethe you know you're in to that, so you, but in that tackling an take a sup ofthat the Taco itself is amazing, the shrimp in the slow. He got a littlequack here and then you take that SIP. It just puts it over the top brings itall to get. Brings it all together exactly right. This is a actly amazing. This is thekind of food you want with beer, it's just a far weed, but it's perfectstreet food. So we work with their kitchen guys last as if their French onsuit they that they make back here. S is amazing, I think, and they actually come women here, everytime they're making it and they grab. Some of our barley to they have theblend that they perfected the blend they want to. So it's almost like abeer recipe for taking our base to row Pale Malt some of more of a caramelizedMOLTO, crystal Malti call and they're blending that and they're steeping,that in when they're making them when they're, making the soup and thenthey're separating it out. It's just it's almost like making beer really aseparating it out at the end, they're not running it through the mill like wewould crack the t, correck the grains and get more of that, that out of therebut they're getting that multi flavor in there things like that, rather thanjust cooking with beer, a lot of every brewery's Goin to tell you how we cookwith beer and we use beer in our batter- which we do s, we do those things aswell, but it's not just cooking with beer they're going back to baseingredients that we make beer with an it's taing things in that way. So wehave a lot of fun with working with these guys and comeing up with ideas Imade some chilly last fall and I steep the some dried different kinds of soput like peppers and some others. I, as I'm, going to try that out and I and Ireconstituted them with hot work from the brew from that really and kind ofmade this nice e a lot of things you could do with the just make it as asauce or whatever, but you know I made the Chili mean like I want to cook.Chili back n fishing today got in everybody's way and it was awful chillycame up. Would you had fun on the chilly? Was God yeah? This is like that.This is tremendous. I love this grand. What any questions you have.What would you say? Your biggest inspiration is coming up with new beersor do flavors other customers honestly customers. Nowadays, I'm we've tried a twenty five plus years of doing thisand trying to make stuff. Just for...

...myself is kind of doesn't work anymore.You got to got to make what everybody likes. So you know trends trying to be ahead ofthem, trying at least keep up with them sometimes, and we talked about HazyBeers earlier. We we kind of waited on that, I'm an end because it was, it was inconsistent, Ithink, from from other brewers, there was inconsistent thing: We weren't surewhat this was going to be all about yeah and then, as they started, gettingbetter. We started leaning on some of our friends in the industry and sayingwhat's working: What's not working, so we were late to the game on that. But aresult of that is, I think, honestly, is a better, be a well kept secret butwe're making some of Benny fens making some of the best ases around. I reallydo think that O got a lot of people there once they're in here trying itthere kind of t away by it by opening so some trends, you don't stay ahead of.Sometimes sometimes you are following, but sometimes that's to your benefit,because you can learn from other people's errors right right, so yeah. Ithink this feedback of customers scene was selling out there seen what otherbrews are doing and then the kitchen honestly. I love talking to the chefsbecause they have that a different little bit different of a mindset aboutflavors and what kind of works and they'll come up with ideas for beers of really yeah. We should try. Weshould try this or I don't. I need this or that, but I love just just you knowinspiring each other, like I talked about how we work with the kitchen and it's just fun, and those guys says,have some great ideas like. Would you ever tur? Do you guys ever do somethinglike this? I'm like? No, whenever you know, but sometimes it's like hey,you know what that's not a bad idea. We have a small, a smaller tank in theback we can play around with. So if it doesn't work out so well, you know we don't either drink itourselves or the worst thing that ever happens. Itgoes down the drain, which we don't like, but right time to help right andthey're, not trying new things, you're not going to ever know. Yeah very trueCleveland's is sports town. If you could work with one team who would youwant to work with? Well, I don't know if I want to give in or orcollaboration or it seems beer and before the play, I can hang out withthem for a beer after yea a victory like victory Monday ring wow, so my passions in Sport, I love allCleveland Sports. I mean I grew. I was born and raised here in Cleveland, somy two are baseball football, so the tribe and the browns or the Guardiansand the browns. Almost yes, I can say that we had a yeah, my son, and I S. sixteen we'vebeen go going to drive games and season tickets sincethe all star Game Year, a couple years: Low yea I want to go to that, which isa is a great experience, so probably probably the baseball team.But I mean it's hard to say that right o because the browns are going andthey're get good yeah. So I was I was born and born in a Brown's helmet. So Idon't know, that's a tough could be one of those two Simenon the cabs and it'snot as much of a basketball guy. So you see your son falling your footsteps, I don't know. Maybe he actually worksat the brew here with us, leading cakes...

...and stuff about duty here and there on the summer.Obviously more than now he's focusing on school, I hope on. But I don't know time will tell youknow you never know. I can see him he's a science nut, so I can see him endingup in a brery lab some day before he ends up on that in the grunt side. Like I started, but yeah I mean only time. What's upwith that he's a he's good he's, good kids. So wherever life takes them yeahany final parting words. Graham. No. I appreciate you having us out here. It'sbeautiful view, even though it's raining, but it's I could see whypeople come here. Awesome Food Awesome, beer, awesome food on that's not likeyeah. Exactly look one thing that during this whole interview, that'sreally come out, is just kind of like your passion for what you're doing andyour passion for Cleveland- and it's been. This has been an absolute blastto really really appreciate you taken the time and letting us do this, and itis Graham said the food and the beer is absolutely amazing. I mean you guys aremaking some of the best beer in Cleveland and thank you for loving usto be part of it. Thanks for coming down. I appreciate it and thank you toHinan for sponsoring the podcast as always until next time. This is Eric,Graham and Luke craft food classroom, the podcast, but her by hides untilnext time. Peace thanks for joining on the craft foodclassroom, podcast, where we help make food business simple at every stage ofgrowth, brought to you, five central kitchen media, to learn more about whatwe're doing visit us at the central dot kitchen. Please subscribe to thispodcast to learn more about food entrepreneurs and they're experiencedin the craft. Do Business this podcast is brought to you by Hinan,founded in one thousand nine hundred and twenty nine in Shaker Heights, Ohioby local butcher, Joe Hinan Hinan is grown to twenty three total locations,with nineteen stores in the Cleveland area and four in the north shoresuburbs of Chicago. After years of building connection with Midwestfarmers, it became a part of Heyden's nature to do business with smallerregional companies to day Hinan is proud to carry nearly seven hundred midwest made non produce items that are present in all departments for moreinformation. Good Hinano.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (10)