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

Episode · 7 months 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

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@craftfoodclassroom

@cookingwithcarrl

www.Heinens.com

www.CollisionBendBrewery.com

www.TheCentral.kitchen/classroom

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

This podcast is brought to you by Hyden's, founded in one thousand nine hundred and twenty nine and Shaker Heights, Ohio, by local butcher Joe Hyden. Hydans is grown to twenty three total locations, with nineteen stores in the Cleveland area and for in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hyden's nature to do business with smaller regional companies. Today, Hydans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyanscom. Welcome to the craft food classroom podcast, where we help 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 are diamond, bringing you the next episode of the craft food classroom, the podcast. I'm really excited about this one. We've got a special guest co host today and we've got a very special guests and read a very special location. So first let me introduce Graham Russell of cooking with Carl instagram fame. Oh are you doing? Man? Doing pretty well. How are you doing? I'm doing awesome. So tell us a little bit about you. Yeah, my name is Graham. I started a cook instagram page years ago just as a little joke, and it's from the point of view of my dogs. So He's me. Gives me a little more freedom to make bathroom jokes at it I wouldn't be able to do as an adult male. So we did you start? That started about four years ago. Oh, that's very cool. The awesome. Awesome. So they can find you at cooking with Carl on instagram. Yep, cooking with Carl and 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 we bought a new house a few years ago. So just remodeling that, painting it and just doing all that fun stuff. Cole. That it's me and the family and eating. Well, very cool. And we are at collision been, where we are honored to have Luke purcell here with us, the owner and founder of collision been. How you doing? Doing Great, thanks, awesome. So tell us about collision been. How how the idea come about? When did you start it? Well, this the building that we're in was house the water mark restaurant years ago and said empty for a long fifteen years. I think it was fourteen fifteen years, somewhere around there. And as things started growing down the flats, you know, they did the whole new section and all the buildings down at the other end here, Yep, are new. So the guys that are my partners, they wanted to put something into this space that we are friends with and became partner since then with the Samsul family, whoever placed cross the street, who was a part owner of our building, and when he knew what they wanted to do something, and then they thought a Rupub was a good idea, which may or may not be the case. So so I bet. I was at Great Lakes Brewing for...

...twenty plus years, spent a lot of time there and had become kind of a, I guess, friendly local advisor towards anybody starting up. I we always like to help people. That's cool. Help each other out. So that's kind of what the conversation got started. As friend of a friend of these guys, a mutual friend of ours, got us together and they just were kind of seeking out some advice and I got down here and looked at the space and looked at the river and remember had some memories from the really days that last and the other nostalgia got the best of me and they could nvince me to jump ship and come on down down the hill here. Yang. And when was that? So that would have been two thousand and two thousand and sixteen when the talk started and we ended up breaking ground in October two thousand and sixteen and we were opened by April of two thousand and seventeen. Wow, was pretty actually amazing, because we had to go down to the dirt on the brewery side of the building and we had to cut out trains on the on the whole restaurant side because that was the biggest issue and that the building was the drainage really was pretty bad. Yeah, other than that, though, it was just a was. It was a pretty it's amazing spots he's build out. Yeah, actually gorgeous. I actually remember you. I met you when you were at Great Lakes. Probably the best birthday present of this look quick story, best birthday present I ever got. My wife bought me beer school at Great Lakes and like she dropped me off, like every Wednesday night I'd get hammered. You were there telling great stories and then she'd pick me up a drifting back home it was. You told this great story, though, about the bar the wine. You know, the mix up with the I think it was Christmas Dale you were telling and they put it down in the basement. They found it years later and it yet and it had been an amazing barleywide. That's that barleywine was around for a long time. I was it was an amazing thing actually, and then finding those extra barrels in the basement. That was kind of a bonus to that whole thing. We got some of the I think it was for a Cleveland Leaven beer week event or one of the events in town here. We got all the old brewers together for that's Great Lakes and kind of did a collective tasting of just that barley. I really are the ones that actually when I when I came on board at Great Lakes, that had been around was already aging for a couple of years and I just kind of baby said it for twenty years. So you know, how did you get into the brewing business? How did you become a brewer? You A homebrewer. What was a homebrewery. Yeah, familiar story with a lot of US brewers, especially back then homebrewing. There wasn't a lot of great beers to try a ride down yet there. Know, there was Great Lakes and there was crooked river. Yeah, member could at where down here in the flats, but really there wasn't a whole lot going on in beer seen yet and I liked beer, so I started making my own. I wanted I wanted better stuff, and friend of mine and I started got a little homebrew kit and kind of got the ball rolling. And then I met some folks from Great Lakes because we were just, you know, big fans, and somehow or another I stumbled into a temporary job lace and twenty years later I still wondering what the heck happened. But that's was it. Was it always your dream to own your own brewery? I mean thinking 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, the...

...only brewery for a time when crooked river close, and we had a couple other small ones, but they were kind of the big boys on the block for a long time. Yeah, it wasn't something I was in a hurry to leave that situation. I was learning. They sent me to beer school several times, several different courses and things like that to keep, you know, keep educating myself, and so there were a great company to work for. So I wasn't in a big hurry to leave. I think it's always in the back of your head to try to start your own thing. Yeah, thing. So, yeah, me, it was always there, just wasn't always on the front burner. Sure. So going out on your own, what's been the biggest challenge, the biggest thing you didn't expect, I think? I think honestly learning, learning more about the business. I was pretty lucky my old job. I got to do a lot of different we're a lot of different hats over there. So I did learn a lot about the industry on both sides, the sales side, and I traveled around to different regions though, with distributors and things like that. But even that, even that coming to the table with a kind of pretty balanced skill set. Yes, bars the industry goes, there's still so much more too, and when you're with that bigger company you have people right Right, oh, we have to. You have to make a UPC for our can like we have people. Yeah, that's this department, that's this department. And then so ben North time is our is our head brewer here now, and him and I started here with day one from us as my assistant, and and it didn't take long to real eyes we kind of hit the Jackpot with him. Pause. I think he's one of the best brewers in town and that's cool. Elevated his status pretty quickly around here. So him and I built that thing and learned these things as we go and stuff like that, little things like that. Oh, I mean, and luckily, like I said, we all try to help each other. So it's easy to call another brewery's easy for me to call back back home. They were like, Hey, how do I do this, you know, or connect me with the right people. But those were the things they just cut and one of them was, honestly, grocery store stuff really started selling. Can Beer, start selling beer to the bars? Yep, you know, kegs, and it was like here here's your keg, here's a check. Right, little invoice we made on quick books or whatever. Yep, and and all this is easy, you know, and then it was like trying to trying to start to play with the big boys a little bit, and Hindans, Hindans is like been awesome to us. That's great. Always awesome to all local business. They really are. All the reputations out there already and they were a big part of stuff like that. Well, you have to do this in this and this, and when you get into the bigger chains it's different. Yeah, much more, much more in depth paperwork at things like this to fill out, and we're like, well, we just want to bring you the beer and you just give us a check. Didn't work like that. And you know, but John Pogamier and Hydans, he's like, listen, here's the forms, I'm going to walk you through it and help you with this. You know, off he basically filled out our first form to register a brand with yeah, with bright, with me, sat there right with me and filled it out, you know. So it's amazing. It's been an amazing partnership from day one, since we started selling beer outside of the these walls. Yeah, that mean that, you know, we've been with the...

...central kitchen. Many of our products are our customers products are carried at high ends and it's usually their big first retail client is hydends, and Highness is always willing to, you know, support new ideas and support home businesses. So it's been a great, great collaboration. You mentioned something about collaboration. I've always found it interesting and kind of the beer world. You guys all are very collaborative. It's like you guys don't look at each other as necessarily competition. You guys won't want to see everybody rise like the yeah, well, that's that's always been the way it was and it made you know, I'm sometimes I'm surprised that it's still is like that as much as it is. To tell you the truth, as the industry started growing, there was, I want to say, around maybe a thousand eight hundred breweries in the country when I started. Look very short time before that there was, you know, the Lowe. The low point was like forty six breweries in the country. Wow, in the high, previously high previous point was one five hundred really before that, you know, for now it's 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 know, it's still it is a little bit surprising, although being in the industry for as long as I have, I'm not I'm happy that it's still like that. Sure reasons why I stayed in it for so long, right, because it is collaborative when we do all all how I can call any brewer in the country right now. You know. If I don't know, okay, heard you guys ran into this this problem with, yeah, the heat exchanger or something silly in the Brewery and Oh yeah, yeah, here's what happened. Here's guy. You know, no one bats tonight. Helping each other. So that's awesome. There's competition out in the streets, though, if fighting, fighting and fight like Marcus selling beer and market share, and you know, there's there. It's out there. But one of the other great things about collision been is you've got amazing food. You know, I that my my wife actually came here for birthday party and she comes back to I think that's the best pizza in Cleveland that I had tonight. She loves like it's like it was. It was absolutely amazing. And do you was that like a very conscious effort? Is You wanted to absolutely yeah, have the food in with the that's barely as it's quality, with quality or sure. So you want to you want to be serving things up to stand up to each other standards. Hi, and I did throughout my career beer dinners and things like that, or a big part of some of the things that I did while I was traveling and just kind of hosted many beer dinners with different chefs and the the experience to be able to have the right beer with the right food. Yeah, it kind of changes the game a little bit. Right. So it's not just come down here and have beer, it's like come down here, we have, you know, obviously we're brewery. You want people coming down here. Hopefully we get a lot of beer enthusiasts come yet here. Yep, we have, you know, a great wine list. We have our our tenders, our bar with bar staff, love to make up the cocktails and list and every very cool. So they have all the kind of fun with that and the food goes along with that. It's with quality. So you have to to me, you have to have that kind of Staudy. It's hard to set yourself a heart if you don't have that. We have the view, you know, right. That sets us a part. You know the bridge, I mean the view. Is that exectly for...

...someone asked me one saying what do they come for, you sake, the food or the beer, and I said they come for the view. Try to keep me here with you. That's awesome. We are going to take a quick break to hear from our sponsor highands. This is are diamond, bringing you the craft food classroom with Luke and Graham. We will be back. Hey, this is barry as central kitchen media. If you want a chance to tour collision been brewery and some other amazing local breweries, leave a rating and a review of this podcast and shoot me an email, barry at the central dot kitchen. You'll be entered to win a trip for you and a friend ON CITY BREW TOURS CLEVELAND TO HOP on their bus. You drink, they drive and you get to check out some amazing local breweries, including collision back. Thanks for listening to our podcast. Don't forget to leave a rating and a review, and special thanks to our friends at Hyden's for being here with us today. We are back with craft food classroom. The podcast spouncered by Hindands, and this is always one of my favorite segments of the show. We get to try food, but we're at a brewery. So Graham and Luke and I, obviously we're going to try some beer. All right, Luke, I tell you, tell us what we're drinking off. So we have samples of off draft here, but there are these are the products that we can three of these ones are actually available in the stores of very course right now. Very cool. It's kind of not in order. Our little flight thing is numbered off the menu. Okay, so they kind of bounce around order, but they coincide with the menu. So it's for our tenders can do the numbers and perfect. The guests can put, you know, play with it and they know what they're drinking. So it's not too confusing. But I'm going to go to the third one over, okay, which is our hope. Flows it's a cold style. That's probably too this is more like tasting order. Yes, we don't want to tasting order. Okay, so this is a cold show. Got To that's Colch is as a light coach style, we have to call it. Now let him make a cold spear, sort of like the champagne thing. Really, yeah, colch needs to be brewed in Cologne, Germany, and ours is brewed in Cleveland Ohio. This is a cold style beer, colch style beer. That's the right way to say. Yess, a nice light German ail where he is really fun overlayship drinking them. They keep serving you beers and they walk around with trase of Colch beer and they just they just keep putting one in front of you. Goes Down really easy, it does, and that's the idea behind it. They have these small Ott cols beer glasses and they keep putting in front of you until you can use stop that. And there's a secret code on how to stop them, and I don't know if I should reveal that everyone. are in the heart. You ever end up a clone Germany? That's cool. This is delicious. It's very, very light, great crisp. So this beer, the name came about. We're sitting here, and he had paired up with a foundation called champions of hope. Okay, they do some help for cancer patients in some of the loose sense.

Sign Up, some of the loose ends they give people rides to the to their appointment interest like that. That's super cool. Yes, some so it's what we thought it was a neat one and we started with them and they wanted something. Hope was in the name. So hope flows came out of my head when we're sitting a meeting and I'm watching the river below and beer floes and put whatever. So that's awesome. Sometimes the names come about, but it's a rotating proceeds go to charity. Sure, nice, but it's a rotating thing. Got, you know, coming up on a breast cancer awareness yeah, but that's the next one in line. So it's just it's changing all the time. But that's kind of the idea behind that beer. Great, so is it is one of those always on the menu, always on the menu and available and in a can your round as well. I love a coulch and this is a delicious cold style beer. Delicious. All right. What's next? So after that we were go to the two. We have two IPAs on the on the table. After that we would go to the lake. Every sunset. Were actually going to have that with something our chef's going to make perfec little bit later. Excellent. So that would be the next and tasting order. Now we have two IPAs. The the lighter of the two, is the first beer. Number two okay. It's called square one. Square one. Okay. So what is called the session IPA? It's right around five percent, so drink more of it. That's the idea behind them, right. It says a CITRICA, mosaic, mosaic Hopland, which is a very, too, very popular citrusy hops right now, get that citrus right away. So this one you can definitely taste them. Mosa happy. It's it's styles. I know we all make a lot of different IPAs nowadays and some of them are bruer friendly. As far as like you kind of it's kind of not as what I've put it to a chef, like cooking chicken thighs instead of chicken, right right. So of ore, little some of a little bit more friendly. They don't use full yeah, write right, but this style is not. It's so it's so light that it's you can really like overhop it, over bitter it pretty easily. So it's hard to get the right balance and these session IPAs. I think that's a great job on. Oh, that's a phenominal one of the issues I've had with IPAs over the years is it's just become such a hot bomb. Right, how much more hops juice. Can you head into that? How much more and it becomes just bitter. At some point they all begin tasting alike. Sure, you're right. You're right about that. I've talked about that for a lot of years, actually a lot of a lot of the talks that I've done. I'll cut I compared to the hot pepper like school bill uniting at some point, like twenty million school bills, like some point it is burning free. It's like same thing with hops. So but there's a trend towards like the hazy ips doing with style and that's much less bitterness and we're learning from that style, whether view and regular IPA or not, that it's not necessarily all about the bitterness. We just kind of like for a lot of years we're making IPAs and we just think that's goes with it. So you have that's an acquired taste. Sure, get used to that. Then it became a little bit of a Ma Cheese Mo thing, like with the hot pepper. Like I wanted with a hundred IV international bittering new nator. Could I make it? Yeah, how better can...

...you make it? And it's kind of trending the other way now. A good people are understanding that there's flavor, bitterness and a Roma to hops. It's not all just the one thing. Yes, not the hot talk about trends. What would you say is the biggest trend in beer now? My Gosh, IPA's were huge. You knows, like rotating. You know it's still IPA. Is the biggest trends? Probably the the Hazy New England, New England or hazy style IPA. I really think was those. It's like see, I remember days when we were making an IPA and we were the only ones drinking the IPAI. So I'm like the old diver in the block in Cleveland, at least I really do. We're making it, we were making it for ourselves. That was it we had. It was a style that was pretty much extinct. It's an English, originally in English style in India. Pale Ale, YEP, Yep. The whole story about making the trip around to the troops in India from England and they added more hops they had and more alcohol to help help it hold up. Ah, and so that was a style that really was unnecessary as far as they were concerned. At a certain point in history. It didn't make it anymore and American craft brewer kicked it up and we're like we're going to make this and sorta playing around with it, kind of crazy with and, like I said, I think most of us were ruining for ourselves back then. And now, if you talk to most brewers, were like IPA, I guess because it is the most fine. We've basically taken every single beer style you can imagine and somebody's tried to turn it into an IPA. Honestly, somebody's tried to turn, you know, black logger into an IPA. Yeah, like, and some of them work and some of them don't work so well. So some of them stick around and they're kind of a staple in the IPA world now, and some of them are are just memories, you know. Yeah, when the New England's came out, there was another one that came out almost right the same time called brute, a brute IPA. Oh, it was basically for a fermented really really dry or almost a no no sugar left, like a champagne. Yeah, these a champagne's. Some folks did use a champagne Nie. Or there's an enzime that you can add to convert the sugars a little break them down further and so they you're normal Al East will fermented. So either one of those two ways they were being done, and I was in shrigued by that because I like a dryer IPA. anyways, yeah, this time this is something that might stick. It's New England things, not if that's not going to be around. So shows you how how much I know. Yeah, because I do England and Hazi's are the thing, then I know. You know, know, whatever, Bros. Yeah, all right, what's next? Another IPA. So the next IPA is are is our standard West Coast Ipa, scipe. See Town Ipa, which is the number seven? No, that's number seven, is the one we're leaving. Okay, so it's the one on the far end as twelve. All right, and see town was pretty obviously that name came from. We were surprised it hadn't been used. With so many breweries in town. Really, you know, been actually suggested that name is. I don't think anyone has it. I'm I'm sure somebody has, but they didn't. So I don't know if you can get a shot of that. Can It's a beautiful label.

Who Does your labels? I mean they are all gorgeous. These city city ones are done by a steam design they're here in town, and then some of the other ones we have are done by a local artist in Hannah chambers. She just graduated from Cleveland a stude of art a year or two ago and we signed her on to do two. Have to do some of the the fun labels that we do, like some of the one off stuff. Yeah, off the air you mentioned she she made one called Golnado. Goldnado's the next one that she has coming out. That's then. That's the reveal coming to very cool. Goldenado is a phenomenon that happens here on the river in the winter time on the bar. Just go by and kind of break up the ice and stairs a food for the SEAGULLS and there's millions behind the boats following like it's kind of scary if you're down here and it can caught in the Goldenado. Yeah, get caught in the Golnado. So yeah, we're excited about that. When that's a double IPA. We've been brewing for a few years for drafts. The first time we're canning that one. Oh really, that'll be coming up here and knock October and it'll be available in the stores. Very cool. So yeah, yeah, we're really excited about that one and Hanna's label. I'm sure it's going to be awesome. So she has another label that we're about to open up. Yeah, this one was what is actually the name of it? It's Com beautiful label with the Lemons in the name of this beer is high rent lemon girl. High Rent Lemon girl. So the high rent lemon girl is a song by our good friend Austin walking can. Yep, he's a local blues legend and one of the nicest human beings you'll ever meet, to be honest. So we had heard to that the theme was Lemons. Obviously there's lemon zest, lemongrass, whoo, and then a spice called grains of Paradise. In this beer it's a Belgian whitdale style, but we dance normally orange and coriander, so we changed out the orange corriender for the lemon e side of things. This is very simonal and is good. It is my favorite one. Yeah, me too. This is delicious. So this was this just this year. So this is the first time we candid like most of the beers, like star light I talked about. We've been making it on draft. I called Austin because it was a it was just an idea I had, you know, like a lot of the bears you'll find, you know, you get your normal ones. I told you about these two names and a lot of them are like subtle references to song. Sure not, not necessarily local, but that would happen to be a local one. And I was like, I really want to name a beer for one of your tunes, and he's like which one? I'm like thinking high rent lemon girl. And the really wasn't because it was my favorite song that he has on one of his albums, alhough it's a very good song. It was because there was a lemon in the translated right to a beer. Yeah, as I listened to the song more and more in fun of figured out what it was really about, I was like, hmm, that's cool. 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 Grahams is probably one of my favorites and the can artist just phenomenal. It's great. Yeah, yeah, Hannah Chambers, she did a great job on that.

Really happy with some of the stuff she's doing and even seeing the first drawings. There's actually a you go on our website, I think it's probably still up, you can find this video that she put on and it's sped up the whole process you went through to make that. And some of the last touches were like the musical notes are lemons, if you see you? Yep, things like that, like right, I thought she's done. I'm like it's beautiful. It's like no, I got one more ideas, 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 one, and what do you what style beer do you like the brew the most? Personally, yeah, honestly, the row part it's very similar, a matter what you're doing. So I do like to brew. Now this is weird because I it's not my favorite style. The holiday yeah, I still yes, but it smells so good when we're brewing, happier. Yeah, all this in a man and honey and there all this sudden it's holidays. Those my grandma's make an apple pie. Yeah, and the whole building so you're like that is one of the great times when we're brewing those beers, when the breweries brew in those beer. I've to go up that's up the hill that smells like that every day. For a while they grew a lot of that stuff up there. So what's your ones? Your holiday called at crazy nights. You've been brewing that we started. We're small or smaller. We don't brew as much, but that one goes in cans as well. That's delicious, at least late in October. And ours has a local local apple cider from worry hill or true love, Corey Hill, Ben and Ben and Brooker some of my favorite. You know, they are Super Nice and we've been working with them for a couple years on that. Now we actually froze some of the citer because we can't get it soon enough to brew the first couple of batches. So we froze some of it from last year and we use that and I just said, without the fore with them today to order the rest of we need today. So has that sent a man and honey? That's a really nice, very really nice bed. Like I said, it's your Romans on Brew Day that make it one of my favorite ones. My favorite style beer to drink is really porters and style. Yeah, always like the the Darker Beers like that. And then Belgium White Alee actually is one of my really very favorite which is the ours is the lemon girl, which is and big. But that's style in general, I'd because beer and food thing. Belgian whiteale's very persatile. It goes with a lot of things in it's I've always enjoyed that style. Alegash White Ale Alek ash brewing is probably my favorite beer there really. Oh, that's cool. So when you were growing up, we're from a family that was interested in food or my grandmother cooked all the time. Yeah, she lived in had her house at a time, so the right next order us for a time, a long time before that, in her and our neighbor cross the street from us. Well, they had been friends since before I was around. And Yeah, they would sit there and they would just cook all day. You know, they're just cook all the time. And in Cleveland. Yeah, write in Mike. What Ohio? Yeah, I grew up in Lake wid yeah, so I'll definitely grew up around it and watching her. And then when we were pretty young, my mom started as signing as chores and we...

...fought, my sister and I fought over the cooking, cooking side. Oh No, we both wanted to do that instead of the cleanups. I it beats the ashes against this is any day, right. So let's started winning. As soon as we could reach the sink, we started doing all this. That's cool. You the first brewer in your family? Yes, to my knowledge, yes, it'd have been some old from the old world. Maybe, I'm not sure. I remember like being in college and buddies of mind trying to brew and yeah, just got awful the stuff that they would make. But you drink it because you're like, it's free, we made it. Yeah, I kill you. I made some pretty bad stuff and I start started outside. We still like we dank, drink it. If my friend that I started I started doing it with. We took one, one bottle from our first match of beer and we kind of made a pack to you know, this bottle is going to be at whoever gets married first, and it was him and we drink it. We toasted with it and you pretended it was good. We are going to take a break. This is Eric bringing you the craft food classroom, the podcast sponsored by Hind ends. I'm here with Luke and Graham and we're going to taste some Tacos, I believe, at the next segment. So we will be back. We are back, Graham and Luke, collision been and Carl cooking with Carl. Actually, you guys had an interesting conversation before talking about Carl. Yeah, we were talking about I was thinking, when Carl first said, of concept that is from his dogs point of view. Yeah, it popped in my head something our brewer been. He does it a lot for his dog at home. You make spend grain dog biscuits. Awesome. Yeah, so basically you dry out some the spend grain after the brewing process and use that as the base. Its just eggs and flour and some peanut butter. You Bake those off and the dogs, the dogs love them. So I thought I'd be great concept for your show. I appreciate. Yeah, Carl loves beer. I give him a little SIP every time. Yeah, drinking some. So it's and it does that without right up. That about the damage. So without the yeah, what type of dog is Carl? By the way? He is. He's a typical but yeah, he's got some Red Coonhound, a little bit of pit bull. He's a little bit stock. That's where he's stocking from, but Beagle. That's where he gets all his energy from and he's just he's all over the place. That's cool. That's awesome. Ye, are cracker mix, it sounds. So we have in front of us. So we're run to else. So we have what front of us. So we're going with a jet chef in the back here looks at repaired. Are Shrimp Taco for you guys, he was explaining to me. So I chose to do the lake cary sunset. It's a American wheat beer with a some citrusy flavors. Who put some blood orange in there and some were zested. I thought it would go with the Mango Salta nicely, and then there's a spiciness to this as well. I'm going to taste this,...

...bite into this. HMM. Yeah, so this is a this is like one of my one of my strong passion still in the end my brewing world is is how well beerd goes with food. Doing beer dinners and things like that really can open up. There's many, many times I've done up pairing and someone's come in and taste it a beer that they maybe didn't think that they was there kind of thing, you know, like a porter beer or stout beer with with a nice piece of chocolate. People are just blown away by stuff like that to like who whatever thing to you know, have beer with dessert or you know, things like that, and you really open up some eyes that people understanding that, you know, maybe the style. It's just it's a whole new new way to explore and experience the you know that you're in food. That's so you bight in that talk of you take a sip of that Taco itself is amazing. The shrimp in the Slaw, they got a little glock here, and then you take that SIP. It just puts it over the top, brings it all together, brings it all together exactly right. This is a actolutely amazing. This is the kind of food you want with beer. It's just, yeah, it's far wed, but it's perfect street food. So we work with our their kitchen guys a lot. There's if their French on your suit. They that they make back here is amazing, I think, and they actually come. I'm in here every time they're making it and they grab some of our barley to they have the blend that they've perfected, the blend they want to. So it's almost like a beer recipe. So taking our base to row Pale Malt, some of more of a caramelized Malt, of Crystal Malt it's called, and they're blending that and they're steeping that in when they're making them, when they're making the soup, and then they're separating it out. It's just it's almost like making beer really separating it out at the end. They're not running through the mill like we would crack the crack the grains and get more of that that out of there, but they're getting that multi flavor in there and things like that, rather than just cooking with beer. A lot of every brewery is going to tell you how we cook with Beer. We use beer in our battery, which we do. We do those things as well. Let's not just cooking with beer. They're going back to base ingredients that we make beer with. Thing. It's hiding things in that way. So we have a lot of fun with working with these guys and come up with ideas. I made some chilly less fall and I steep the some dried different kinds of chipotle peppers and some other genius. I'm going to try that out and I and I reconstituted them with hot work from the brew from that really yeah, and kind of made this nice one. It's a lot of things you could do with it. Just make it as a sauce or whatever. But you know, I made the Chili. I mean like I'm going to Cook Chili back and kitchen today. Yeah, got everybody's way. It was awful, but that's really came out good. Could you had fun on the Kili was good. Yeah, this is like that. This is tremendous. I love this grant. What any questions you have? What would you say your biggest inspiration is for coming up in new beers or new flavors? The other customers, honestly, customers nowadays, and we've tried and twenty five plus years of doing this and trying to make stuff just for myself, it's kind of doesn't work anymore.

You gotta gotta make what everybody likes. You know, trends, trying to be ahead of them, trying at least keep up with them. Sometimes I'm talked about Hazy Beers earlier. We kind of waited on that on that trend because it was a it was inconsistent. I think from from other brewers there was inconsistent thing. We weren't sure what this was gonna be all about. Yeah, and then as they started getting better, we started leaning on some of our friends in the industry and say and what's working, what's not working? So we were late to the game on that. But a result of that, as I think honestly, of a better beer. A well kept secret, but we're making some of any bends, making some of the best easies around town. I really do think that got a lot of people there. Once they're in here trying it, they're kind of a way by eye opening. So so I'm trans 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, I think just feedback from customers, seeing was selling out there, seeing what other Brewis are doing in and then the kitchen. Honestly, I love talking to the chef's because they have that different, little bit different of a mindset about flavors and what kind of works in they'll come up with ideas for beers of really, yeah, we should try we should try this or I don't know any of this or that, but I love just just, you know, inspiring 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? Did you guys ever do something like this? And we know whenever you know. But sometimes it's like, Hey, you know what, that's not a bad idea. We have a small, smaller tank in the back we can play around with. So if it doesn't work out so well, you know, we don't either drink it ourselves or the worst thing that ever happens, it goes down the drain, which we don't like, but time to happen, right. But they're not trying new things, you're not going to ever know. Yeah, very true. Cleveland Sports Town. If you could work with one team, who would you want to work with? Well, I don't know if I want to give you an laugh. You are collaboration ports, seems beer and before they play, like hang out with him for a beer after. Yeah, victory, like victory Monday, right. Wow. So my passions in sport. I love all Cleveland Sports. I mean I grew, was born and raised here in Cleveland. So my to you are baseball football. So the tribe and the browns or the Guardians and the browns? Almost ye, have time to say that. We have. Yeah, my son and I, he's sixteen. We've been going to try games of had season tickets since the All Star game here a couple years while. Yeah, you want to go to that, which was a was a great experience. So probably probably a baseball team. But I mean it's hard to say that very dow because the browns are going and there they're. Yeah, yeah, good. Yeah, so I was. I was born and born in a Brown's helmet. So I don't know, that's a tough call. Be One of those two. Sure, I mean love the calves and it's not as much of a basketball guy. So you see your sun following your footsteps. I could. I don't know. Maybe he's he actually works at the brewery here with using cags and stuff, spot duty here and there on...

...the summer. Obviously more than now he's focusing on school. I hope good, but I don't know. Time will tell. You know, you never know. I can see him. He's a science nut, so I can see him ended up in a brewery lab some day before he ends up on them and the grunt side like I started. But yeah, I mean only time will tell with that. He's good. It's good kids, so wherever life takes them. Yeah, any final parting words, Graham? No, I appreciate you having us out here. It's beautiful view, even though it's raining, but it's I could see why people come here. Awesome food, awesome beer, awesome food. It's not to like yeah, exactly. Look, one thing during this whole interview that's really come out. It's just kind of like your passion for what you're doing and your passion for Cleveland, and it's been. This has been an absolute blast. It really really appreciate you take them the time and letting us do this. And it is. Graham said, the food in the beer is absolutely amazing. I mean you got as are making some of the best beer in Cleveland and thank you for allowing appreciate it and thank you to Hydan's for sponsoring the podcast as always. Until next time. This is Eric Graham and Luke the craft food classroom, the podcast Hudser by Hyden's. Until next time. A thanks for joining on the craft food classroom podcast, where we help make food business simple at every stage of growth, brought to you by central kitchen media. To learn more about what we're doing, visit us at the central dot kitchen. Please subscribe to this podcast to learn more about food entrepreneurs and their experience in the craft food business. This podcast is brought to you by Hyden's, founded in one thousand nine hundred and twenty nine and Shaker Heights, Ohio, by local butcher Joe Hyden. Hydans is grown to twenty three total locations, with nineteen stores in the Cleveland area and for in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hydan's nature to do business with smaller regional companies. Today, Hyans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyanscom.

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