All language subtitles for Brewmance.2021.1080p.WEB-DL.DD5.1.H.264-ROCCaT

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My first experience,
home brewing

was before it was legal.

I did it with my dad.

He brought home some yeast
from the brewery.

And he brought home some hops

and we made a beer
and I thought it was so cool.

You know when, the yeast
brought the beer to life.

And it started to bubble

and you got that foam
on the top of it.

And it had that wonderful
bready, estuary smell.

And I was in love.

There's some young brewers
in the industry that never knew

a time when they couldn't just
walk into a bar

and get a good beer.

40, 50 years ago, American
beer was the laughing stock

of the global beer community.

And now it is sought after.

Most interesting place for
beer in the world

is the United States.

Craft Brewing is a
uniquely American phenomenon.

The American breaking
of traditions

is arguably one of our
most potent skills.

Cheers.

The Craft Beer movement
started out as a growth

of the American home
brewing movement.

The American home brewing
movement grew out of

a desire for different beer.

What we were setting
up to do

was being very disruptive.

You can do what you want,

you don't have
to follow the rules.

There's a lot of using

the tools of the process
and ingredients

to express yourself
through this liquid medium.

It's not producing widgets,
that's you know

producing something's that's
got romance and character

and all feeling and a soul.

It's fun to do things
differently.

I love that we create something.

We're artists and we're making
liquid art.

I just want to make beer.

Is that good? You should
put that in your movie.

Try not to bend
over in front of the camera.

The magic home brewing,
is getting to drink

something that you made.

Something that you created
and tailored

to what you thought
a beer should taste like.

Usually have brew
schedules set out

three months in advance.

Where I'm just like,
okay these are the recipes

I need to work on.

These are recipes
that I wanna try, that are new.

For this batch I did 45 percent
distilled water.

But I built it back up with
gypsum, calcium chloride

and Epsom salt.

And still like my match PH
isn't perfect, so.

I started home brewing,
I don't know, I was

slowly getting interested
in craft beer.

My passion for beer was just
continuously growing and then

I saw there was a home
brewing form.

I kept reading more and more.

Actually doesn't seem that hard.

Oh, watch this part.
It's the fun part.

You know the first
batch was brewing

on a stove top and...

it was terrible.

It's still like one of the worst
beers I ever made

and instead of like giving up

I kind of just,
well, what did I do wrong?

And I did everything wrong.

The inconvenient part
about doing this?

This is the community
laundry room.

I enjoy making beer.

I don't know,
if your this interested

in the process of making beer,
you should just do it at home.

And then if you realize that

it's just all consuming.

It just does not end.

It was really surprising
to me when I started

learning about beer,
how simple

the ingredients are.

It's four ingredients right,
water, malt, hops and yeast.

But it's so hard
to make a great beer.

The process of making beers

fundamentally the process
of life itself.

And it starts with
a kernel of barley.

By soaking the barley,
seed in water,

it starts to grow and germinate.

As we crack open
the grain in the mill.

Get it wet and keep it warm
for just a little bit.

Separate the liquid
or the wort as it's called

from the grain.

Wort is the essentially
unfermented beer.

You boil it, you add some hops,
which incorporates bitterness.

Cool that liquid down,
add yeast, ferment.

And these yeast micro-organisms
produce alcohol

and the bubbles
and the flavor of beer.

That's how you make beer.

When we come back,
is the next competition,

which is American Pale Ale.

Alright, so this was an American
Barley wine.

This one ended
up around 11 and a half to 12.

With the Long beach Home
Breweries which I'm apart of

is a glorious gathering
of typically home breweries

where each person brings
in something that they brewed.

So this was my first attempt
at home brewing and...

Brewers are the same
all over the world.

We are interested
in the flavors of beer.

We're interested in sharing good
beer with our friends.

We're interested in sharing
the information so everybody

can enjoy, you know these new
styles and these new flavors.

I use a citrus Simcoe
in my whirlpool of citrus Simcoe

and I dry hocked
it with eight ounces.

When you make homebrew
you put yourself into it.

Your personality, your love.

Your effort.

That emerges when you drink it.

No other industry
in the world is like this.

Nobody says, oh, here's my like
super amazing burger.

Here's all my ingredients
and how I assemble it.

Like that's just not a thing.

It's Barley Wine.

Being part of a club,
at least for me

and I think for most
people there is that

sense of community.

You can hear a lot of
people talk about it.

You drive one another,
you inspire one another.

And you push each other

towards mastering a lot more,
than you might on your own.

Hey, good beer.

Thank you, man.

I think it has to do with
the nature of beer

and the ability
to open people up.

It promotes communication
and connection.

Come on baby, that's it.

Look at that.

That's better.

Is that high now?

We are going to be high.

My relationship with my dad now
is really grown

and is really come along a lot
better than where it use to be.

Back when I was a teenager,
back when I was younger.

Was a chronicle Eire.

Just didn't care.

We had a tumultuous
period through high school.

I was stooping.

I didn't listen to anyone,
especially him.

He got pretty bad sometimes.

To the point where
we would get into fist fights.

We would get down to knock
out, try out sometimes.

I remember one time I punched
him right in the face.

I was so mad.

He got me real good once.

Got a nice shiner from it.

He had a black eye,
just like that.

I was like,
oh, what have I done?

That was pretty much my time
when I said alright

you know what I'm done
with this, I'm out.

It wasn't long
after that,

that he came back from a trip,
from Oregon.

Where he first discovered
home brew.

In the house,
I remember smelling it.

And I was like,
what the heck is going on here?

This is weird,
so I walk into the kitchen

like what are you doing,
he's like I'm making beer.

Alright, well, do you need
a hand with anything?

That was kind of a turning
point for both of us.

We have a common interest

and it was kind of the science

and kind of the artistic things
that we would

create together.

It's interesting you just find
that one thing

that speaks to you and really

changes the way how you think
about the world around you.

Think about your own life.

Ooh, look at all that.

Is that good stuff?

It's, every recipe we do,
every brew day that we do,

it's a collaboration between
the two of us.

He has things that he likes
about some beers,

I have things that I like
about some beers.

What's been great,
is we find this, like,

perfect middle between the two.

And it usually
turns out pretty good.

And yeah...

We got a lot of awards
in there.

Yeah there's a bunch
of them up there.

In the 70's.

When I began my
home brewing journey.

The American public
was not tuned in

to appreciating
the concept of individuality

and flavors and diversity
in beverages.

I was a kid during the 1950's
and grew up

with TV dinners, frozen dinners.

Velveeta cheese, Wonder Bread.

All the commoditized stuff
that was so cool.

Post-World War II.

Industrialization and
homogenization was hot and sexy.

People wanted to go away from

the rustic breads that made
them feel like an immigrant.

Towards a white bread,

that made them feel like
they fit into suburbia

and they could be like
everyone else.

Hamburger, beer.
better get another pack.

A lot of different styles of
beer got

kind of homogenized down into

American Lager.

You know a very easy drinking,
not very bitter,

not too sweet,
you know, kind of beer.

It was this vision
of a perfect world.

That was absolutely
unobtainable.

My generation of baby boomers
who grew up

and realized that the world
we're living in

is a little bit fakey.

As the counter culture numbers
rises up in certain sections

and people start to rebel
against aspects of society

There is a whole wing
of it that rebelled

against blandness in food.

You know there was a desire
to kind of remake ourselves.

As every generation
does, to try

and find their own way.

To try and correct the wrongs
of their parent's generation.

There really was this culture
of, let's make our own bread.

Let's plant a garden.

Let's make beer.

Are you excited
about opening a brewery?

Are you going to work there?

It's mostly you that's doing it.

It's mostly
me that's doing it, yeah.

- Yes.
- Don't tell Eric.

- Oh, hi.
- Hi.

I think we first started putting
the plans together...

I can look
at my spreadsheet.

Yeah it's on the spreadsheet,
probably 2011.

Was when we, it went from
like, wouldn't it be cool

to, okay what are we going
to do here and

we got, the three
of us got together

and Michael the partner
that's not here,

made a checklist.

And so we wrote
the business plan,

did the research for over
a year.

And as much money
as we are paying for it,

it's really...

similar to what you're
doing here.

It's a very basic,
user friendly system.

It'll be pretty manually
intensive.

You not gonna be rolling in and
just pressing a button...

- No.
- And getting beer out

of the other end.

Try not to spill on you.

Oh, yeah.

Beer is what we're doing.

But we are fascinated with
craft everything.

This will be
the brewery.

Yes, it's pretty gross
right now.

This used
to be a C&R Clothiers.

And then after that
it was a 98 Cent store.

We're going to cut drains
into the floor here.

Brine system, bright tanks.

We are going to build
a room here.

We're gonna be one of those
weird breweries

that uses plastic fermenters.

You know,
we going to keep the sink.

We're kind of a, if it ain't
broke, don't fix it

stage right now.

Some ballerina is gonna
have a broken heart.

Why the mirrors are broken.

I was 16 when we first started
playing the clubs in the area.

With real big fish.

My family's all musicians

and then my grandfather
was a composer

and played every instrument,
Trombone in World War II.

And he would always tell me,
don't be a musician.

You're going to be really poor
and it's a crazy lifestyle.

That's for me!

So I joined
a band in high school

and we were touring around
the local area playing clubs

and the Ska scene started
to get pretty big in the area.

With Sublime and No Doubt.

We got picked up by a label
in 96 and made our record

and hit the road.

♪ Nobody likes your girlfriend ♪

♪ Sorry I had to break it to you
man ♪

♪ Everybody hates your
girlfriend ♪

You know we'd go town to town
and by the last probably

five or six years
I was in the band,

we would say okay, there's this
brewery here, that brewery here

and we can hit three
before sound check.

You know then we'd roll into
sound check after six beers.

Let's do this, we only need two
beers on stage for sound check

And then we'd be like, alright
we got like four more hours

before the show.

And so then we'd either go back
to our favorite one

or find a couple more.

I left
in 2013.

It was like, of course,
I'm gonna start a brewery.

I can't wait till we're open
and they can come in and...

and hangout, we went to so many
breweries together, they're like

that will be like
the crowning achievement,

when they're hanging out in here
and we're having beers

and it's like see where all
those nights I'd

be sitting in the back lounge
with a joint going, no man

my brewery though

is going to look like this.

And I was totally wrong.

In the 70's nobody talked
about beer.

You bought a six pack of it.

There was nothing to talk
about and you drank it.

At that period and time, it was
the low point

of the U.S. growing industry
in recent times.

There were fewer
than 50 brewing companies

in the whole country.

And they were all making
the same kind of beer.

They were all making
light lager beer.

So it set the stage
for beer lovers

and home brewers to begin
explore the history of beer.

And the rainbow of beer styles
that had been forgotten.

This is Anchor Steam Beer.

It's a firm bodied beer.

With a clean maltiness

and especially a very assertive
hop character.

But sort of in the middle there

was a guy named Fritz Maytag.

Got himself in
San Francisco Bay area

and became fascinated with
a kind of run down old

old brewery, called Anchor.

They made a beer called,
Steam Beer.

When I bought the brewery,

they were taking short cuts
to save money.

To desperately try to compete
and make a profit.

In those days they used
sugar in the kettle

to stretch the brew.

It's cheaper
and it's also less flavorful.

It makes a lighter, thinner,
plainer beer.

So we eliminated all these
shortcuts and we went

to an all malt, highly hopped

utterly pure,
naturally carbonated fiber.

There was nothing like it
in America

and almost really nothing
like it in the world.

In the sense
how traditional it was.

There's no doubt
that Fritz Maytag

was in it to make money.

But he became evidence that

here is a beer
that is different.

This guy is actually making
a living at it.

And after we began
to make a mark for ourselves,

we began to get visits from
people who

obviously was maybe thinking

about trying to do
what we had done.

You know seeing what Fritz had
done with Anchor

in San Francisco and really you
know sort of

refined a historic
style of beer.

His Steam Beer.

We realize was more probably
of those niches that

we could find people who love
beer with character and flavor.

Because he does this.

And, no!

No.

I never had it.

No, still don't.

We're doing the whole thing,
that's why I'm here sanding.

We didn't really
want to give up control

of any part of it, so...

decided we'll go for it
and do it ourselves.

Uh, 14

- Fifteen, 16.
- From this line to that wall.

About 16 feet long,
that's all cold room.

Then this is the brew house area
back here.

You see the model
over and over again.

The finance guy, the brewer
and the jack of all trades.

And this is the jack of all
trades and the brewer.

And the jack of some trades.

Of most trades.

And brewing.

There's still some trades
I'm working on.

I might actually be able to get
that certification at work.

- A crane?
- A crane, yes.

- I'll ask about it.
- You know what?

I think I'll just go for the
experienced crane operator.

Whatever.

I just got my license.

It's just a thought,
maybe save us some money.

Okay well, I like the thinking.

Just not sure the process.

See the backlash I get when
I try to save us some money.

- Get sanding.
- Yes.

I'll do it,
it's just not going to be good.

So this is a 1964 King 2B
Trombone.

Considered one of the better
vintage jazz horns you can get.

And I beat the shit out of it,
like a monster.

In A Ska band.

There's still a real big fish
in there somewhere.

These are my first home brews.

October 2009.

I had come back from England
and there's these

sort of tea cakes, called
Jaffa Cakes, which are like

orange jelly and dark chocolate
on a little cookie thing.

And I was like,
what if that was a beer man.

So I made a chocolate stout

and I put orange in it,
orange peel

and because I couldn't leave it
well enough alone.

Oh, ginger that is what that
last word is.

Added coriander and ginger,
didn't need it.

While Danny was touring
the world

and being a rock star

and drinking all the brew
that I wanted to drink.

I was staying at home,
working in a cubicle.

And brewing every weekend.

I'd go on tour and I'd come
back three months later

and he would of brewed like
twenty beers

and I'm you know, I pull mine
out of the...

that didn't turn out so well,
it sat around for three months

and it's terrible.

Okay so you be the brewer.

I'll be the guy that does
everything else, you know.

Quickly learned that,
that was way too much for me.

So I talked to my buddy Michael,

who's always had a head
for figures.

My goal is just to keep

things running smoothly
in the background.

So databases, finances.

All the stuff, kind of behind
the scenes.

Eric obviously, Eric's task is
basically straightforward.

Brew beer.

Danny is the face.

Face man.

♪ I like beer cause it is good ♪

♪ I drink beer
Because it's good ♪

So Michael and I know each other
a long time.

We've been best friends
a long time.

I've known Danny since the
seventh grade.

Mike and I had a punk band in
high school called Flaburgassam.

And we didn't wear pants.

♪ Beer is good ♪

Flabbergasm.

Best band of all time.

So we had tighty whities

and glitter motorcycle helmets.

We'd go to Del Taco
on the way to the gig

and we'd each get
a Macho Combo Burrito

and stuff it in the front
of the underwear.

So that while we'd play

like meat and sour cream
would run down our legs.

Yes, that didn't catch
on with other bands.

Oh, it was horrible
and great, all at the same time.

That day when Fritz discovered
that Anchor was gonna shut down

and he invested his own
money to keep it going,

that is actually when the

American Craft beer
revolution starts.

He did as much as anybody

to create craft brewing
in the United States,

but he just wasn't a role model
for us.

We couldn't
go out and buy a brewery.

And you know,
put a million dollars into it.

And then of course,
there's the example of Jack

New Albion, that was the first
start-up Craft Brewery.

The whole idea of making beer
on a small scale

was a brand new idea.

There were six of us that
opened between 1976 and 1981

and that included New Albion
and River City Brewing

in Sacramento
and DeBakker Brewing

down in Novato.

And Boulder Brewing Company,
just a handful of us that

really were home brewers.

Trying to get into the
commercial brewing business.

Anybody who started
out in craft brewing,

will tell you the
same story.

They really loved making beer

and they really wanted people to
drink it,

but they discovered they were
spending most of their time

functioning as a teacher.

A consumer was so use to a beer
with very little flavor

and very little character.

Our beer
was a shock to the system.

People either hated
it or loved it.

Probably 80 or 90 percent of the
people hated it at the time,

it was hoppy and fairly strong.

A lot of aroma.

Seeing what Siera was doing
and of course

knowing about Anchor.

And sort of figuring whatever
happens on the West Coast

is going to happen here,
five to ten years later.

Cause it's really this whole
movement that goes of

you know, better food.

You know real bread coming now

and better cheese.

And America now has good wine.

Well, America
can now have good beer.

Oh, baby.

Oh, that's the one right there.

That looks good from here.

- It's a really good one.
- Yes.

Oh, baby.

You ain't got that one.

I got to get it past
that log.

Oh, that's a good throw.

Keep going.

- Is this occupied?
- Yes.

Bummer.

This is Ten Mile Creek.

This is where we

named our brewery after.

We've seen floods
come through here.

We've seen fire
come through here.

This is...

this is the common thread
that kind of runs through

generations of our family.

That's the common thread

and the fact that this
is a tribute area to Hume

which is a, which is

part of the more intricate story
of we

really support the ministry
of Hume

and what they're doing
in the world.

And we consider ourelves
at tributary to that too.

Beer can kind of be a...

I don't want to offend any of my
beer loving friends out there,

but it can be a dirty kind
of gritty place sometimes.

And...

that's a place where not a lot
of Christians want to go.

They want to distance
themselves to it.

Where we want to dive into it.

In opening a brewery, it's
really about the bigger picture

of sharing with the world.

We not there to proselytize
anybody.

We just want to know that we
care about you.

And god cares about you.

And we want to share that.

That's really the big picture.

Water is a very important
component of beer.

Different water characters,
that is the different mineral

characters, of different water
sources

can have a very large effect
on the way that the beer

is perceived by the pallet.

Beer styles historically

evolved around the availability
and the affect that their water

had on the beer.

If you were in London,
you couldn't brew

a Pale Ale style so well,
cause the water

had to carbonate, so you brew
a darker style of beer.

If you were in the hills,
in Tjeko-Slovakia

with super soft water,
a different style

of lager beer evolved there.

Brewed with pure rocky mountain
spring water, it embodies

all the goodness of the high
country.

Coors, you know an example,
a very soft

you know malty, grainy flavor.

That's why Coors is America's
Fine Light Beer.

Today we understand water
comes through at a high level

so we can make water like
any one of those locations.

Brewers are turning to a water
system, such as reverse osmosis

and ionic exchange to strip
the water of those minerals.

And then build it back up
to a particular mineral level.

- What the heck?
- Uh-oh.

Okay.

Looks great.

It's a lot of work, especially
when you doing it yourself.

And being self-funding,
I just can't afford

to have five contractors in here
working all the time.

But I'm a very hands on guy

so I'll do as much
as I can here.

And...

I have a hole in the ground
with a bunch of dirt.

Oh!

- Hey just so you know.
- Yes.

I got these out,
but I've just pulled them out

cause anything along here
is probably going to kill you.

The owner is doing
a lot of work here

and that translates financially
to us saving money.

But what we didn't think about
was the owner's

timetable and motivation.

The worst case,
at least that's there.

We signed the lease in July
and now that it is December

says the date on my Analog
watch.

Not too much has happened.

- You understand?
- Yes.

This is gonna be...

Dude, get out of
the bathroom.

Hey man.

- What?
- What's happening?

You're pooping.

2008 we had
Melana Daizie Reagan.

You know,
we thought we could handle it.

Okay, I'll just keep
going on tour

and someday we'll talk
about maybe getting a job

and leaving this life.

And years went on
and we got pregnant with

another child.

And I was like okay,
this is going to be too much.

It smells like murder in there
dude, you sure you just pooped?

The dad thing kicks in
and you just have to provide.

Something with benefits,
you know 9 to 5 kind of hours

that I could use to sort

of sure up the family situation

and then really get
to work on the brewery.

Sadie go sort this out.

Carrots or grapes?

So I kissed the wife goodbye.

I applied and got a job at the
chancellor's office, Long Beach.

And I'm on the finance floor,
opening mail,

fixing computers.

Writing memo's,
correcting people's spelling.

Went from like waking
up at three in the afternoon

and smoking a bowl.

To waking up at six
in the morning,

well dressed,
just jump right in.

Now I want the relatively
mellow life.

Of a brewery owner.

I think most craft brewers
will tell you

that the early days were
incredibly stressful.

I had been working at a bike
shop part time

during the whole construction
period of the brewery

in order to make some money
and pay my rent.

Then buy food.

I like to say that I was insane

for ten years
and I'm not kidding.

I didn't dare think about it,
I was determent not to fail.

And not to make
a fool of myself.

Okay.

You didn't have a light
that was buzzing?

That was it.

Yes, maybe can you...

Did Rick get up
and do something to it?

Rick just disconnected it, so it
will stop making the noise.

- Okay that's right.
- Super exclusion.

Got it.

- This is the solution.
- Awesome.

- Okay.
- Thank you.

I'm the facilities
director

at Bethany Church here
in Long Beach now.

Been there for 15 years.

I'm an IT guy.

I'm a carpenter, I'm an
electrician, I'm a plumber.

I do budgets, I, it's just
a little bit of everything.

I've been here...

15 years.

Before that I was a photographer
for about 22 years.

A commercial photographer.

Catalogue's, magazines.

Actually worked
for Anne House R. Bush

for an amount of time which was
kind of interesting.

But I ended up doing a lot
of food photography.

So I ended up working with like
Michel Richard.

And worked with Wolfgang Puck

and John Sedlar,

all these kind of 80s
great chefs.

So just got to learn a lot
of the food world

which kind of lead to the beer
world in a way.

Just the science and the

you know mixing of flavors
and tastes.

It's just something
I always loved.

I think there's an endless
relationship

between food and beer.

Almost every brewer I know,
is also

phased about playing around in
the kitchen.

Here Johnnie.

Our heavenly Father I thank you
for our food tonight

and I thank you again for our
family and I thank

you for blessing us
and pray that you will guide us

and direct us in our brewery
project.

And just give us wisdom.

And the knowledge to do
the things we need to do.

We ask this in your name, amen.

Who is it?

Sprout?

- Two one.
- Oh, god.

Nice.

They talk to get like how dad
and I collaborate on recipes,

that's how they did it.

Do you really love it?

- We do.
- He's like, "Yes. We do."

We collaborate and I decide.

No.

We definitely collaborate.

Why you smiling?

It's all me.

I knew it.

Jesse's stuff is out the window.

No we talked it through.

The thing is to drink heavily
while cooking.

Miss each other?

Hello.

Hello.

Liberation, Liberation Brewing
Company.

Yeah, we were running
through ideas

for the name of the brewery.

And we wanted something that was
like a punch in the face.

It fit Danny's general outlook
on life, Liberation.

He likes conspiracy theories

and fighting the man.

You know, socialist.

Hey Eric, I'm going to put this
out there

because you and me, we're going
to double straw this.

I'm leaving now.

I want Liberation to be
Long Beach's brewery.

And it helps that the acronym
is LBC.

That's what people know
Long Beach as.

And a place where you can go
community right.

We have this action packed name
like Liberation Brewing Company.

I didn't expect Charlie
to bring his entire farm.

I remember when we first started
talking about this, we...

I mean it was all
about the public house.

That was the thought, right?

The public house was the center
of Irish and early American

culture going back centuries.

The American Revolution
was fermented,

if you want to say,
in public houses.

A bunch of dudes in wigs
sitting around yelling about

how stupid England was.

That's what we kind of imagine
happening around here.

Well, thanks for
coming to another

wonderful friends giving.

And I just want to say we
love having you here

and we love you all
and cheers.

Cheers.

Malted barley wants
to become beer.

Malted barley is

barley that's been soaked,
sprouted, germinated and dried.

It's steeped in water and it
begins to grow

and it converts it hard starch

to soluble starch

and that soluble starch

is a value to a brewer.

Malting is germination,

but on a large scale,
in a really controlled way.

So they're not creating
a barley plant.

We're just changing the physical

and chemical composition
of the grain.

We'll start the germination
process in the tanks.

That's where it starts,
rehydrate it,

it starts to germinate
and then before it really

starts to get cranking,

we'll pull it out
and spread it on the floor.

Depends on the style of grain,
but anywhere

from four to six days
to fully modify

the grain and we'll stop it
by taking it off the floor

and putting it in the Kiln.

You dry off moisture
to stop the embryo

from growing and preserve all
the ensigns that

you developed during the
malting process

and then create color
and flavor.

There's amino acids from
the proteins

that are in Malted Barley.

That's generated mostly
in that malting process

that aren't existed in the
barley itself in the field.

And it makes a super grade
nutrient, medium for yeast.

We just finished
the CAP.

- It's going right now.
- Okay.

Thanks, I need hoses
for the back.

I'll let packaging know
that we

need those hoses as soon
as they're done.

Okay.

These are the old Bright Tanks,
all 60 Barrel.

The Brewhouse is 30 Barrel,
so they double batch into them.

R.O. Water Tanks.

It's, Dude's distributes to
multiple states

It's like it's one of the larger
independently owned

craft breweries in L.A.

Today I have to pull off
ten barrels

of the Sarah Kettle Beer
that we do.

We're going to do ten barrels
with a different fruit.

The normal version
gets peach.

This one is going
to be blueberry.

Would you ever add
flavors to your beer

after it's been fermented?

No, I don't even want
to put fruit in my beer.

Monday was actually my two
year anniversary here.

Which is surreal.

Before that two more years
at Ohana.

Liberation was, I think was more
a day dream at that point.

I think everybody starts working
in a brewery with that thought.

That someday they'll
have their own place.

This is definitely a job
that I really enjoy.

But, it's not my business, so...

Right?

Stroke the bear,
a few styles

that we're going to have
at The Beerfest.

- Like straw?
- Lager!

- I was gonna say lager.
- Not enough time.

I know, but that's
not who we voting for.

IPA?

No I wouldn't do the IPA,

cause you guys have
not mastered that yet.

Go with the Pale Ale.

Tell me I'm wrong?

- You're wrong.
- you are wrong.

Then you're both wrong,

cause you have
not mastered it yet.

You not have the Rye?

- No.
- Catcher in the Rye?

Well, there you go.

I haven't had it,
it doesn't count.

The Rye IPA, it was amazing.

Okay the last I heard, you said,
you hadn't mastered it,

have we moved past that?

- We moved past that.
- Okay.

Can I try the lager?

Absolutely.

Ah, it's so tropical.

- You the brewer?
- Yes.

Smells great.

Until you get into the late
1980s, there really

wasn't anything
you could call a beer scene.

Charlotte Perpaysion was that
first guy

who forsaw the possibility
of creating

a community around beer.

In 1981, I guess I drank enough
beer to come up with the idea

of wouldn't it be great

to have a Great
American Beer Festival

and celebrate the best
of American beer.

800 people attended.

Sold out.

We had about 20 breweries,
40 beers.

And that was the seed for a lot

of what beer festivals
are these days.

JBF helped change
the conversation

about beer in America.

Because it introduced
a previously

unknown consideration,
which is quality.

I went to JBF 2015

when I was still with Ohana.

It was unreal

like you cannot bath am how big
JBF is.

We all come together
and we get to exchange

war stories and experiences

with other craft brewers.

The gold medal goes to
Triumph...

You get medals for who brews
the best beer,

different categories,
different styles.

You know amicable competition.

If somebody's beer beats out
yours, you immediately

want to go try it,
yes, it's really good.

It's a big part of the

the culture of craft beer
in America.

I gave notice today

at my regular job.

That at the beginning of April
I would be leaving

and so heading
over here full time.

Little nervous, kind a letting
go of the rope

and hopefully the safety net's
is going to catch.

It's the future of my kids,
future of my family,

future of my grandkids.

It's got to work.

I love being able to bring
my son out here

and be with my dad
and my brother.

You know it's watching my dad's
dream come true

which you know satisfies us

and it's fun.

It's going
to be on the name.

This whole business
is operated by family right now.

It's my dad and I, it's my mom.

It's my brother and his son
coming, it's my wife

doing all of our branding
and all of our visuals.

My sister, kind of guess
helping out with

social media, what is Emma
doing, I don't even know.

Take your foot
off the stop.

Last call.

Hops are like little,

for my weed smoking brothers
out there

they're actually related
to weed,

so their like little nuggets,
they're little pine cones

and what you're trying
to get are the oils and things

that are down near the middle
of them.

You have to add the hops,
to balance out the sweetness

of the beer,
of the wort.

Generally speaking and certainly
in craft brewing

you would add hops at mainly
three different stages.

Early for bitterness, to balance
out the sweetness of the malt.

Middle boil, for a little
bit of bitterness,

a little bit of flavor,
a little bit of aroma.

And then at the very end

or even a little bit later in
the brewing process

for aromas.

Adding hops at the final
hot stages

you get different hop
and aroma flavors that are

carry over into the beer
and you even get

more interesting
hop aromas and flavors

if you introduce hops into
the fermentation process.

Alright.

So we're about to go in.

You're going to have
to watch your step,

it's very dangerous inside.

It's like Belgium
in World War One.

It's like a tomb,
a lot of freshly dug earth

and you know corpses.

I'm going to cruise to the back.

Open up the doors,
so the fella's can get in.

Intense security system here.

Oh, hello!

I can't believe this is actually
happening.

This morning, the correct

air conditioning units
were placed on the roof.

It's been, this is the third
attempt.

That's on the owner, but it's
about par for the course

with this guy.

We had to make sure that
this got saved.

Every day I think,
it couldn't possibly get worse.

It couldn't possibly
be more difficult,

like if this was, if we were
doing a documentary right now

they're would be that moment
in the documentary where...

Where the AC Unit
collapses.

Where the guy is like
I hit rock bottom

and I had this moment and it
all started to turn around.

And every time it gets worse
I'm like

maybe this is that moment,

maybe it will all start
to turn around

So far

that's not the case.

It's good to get some beer
though.

Every time I try the beer,
I think that's why.

That's why I don't sleep.

That's why we're still at it.

I think for anybody that's going
into their own business,

having a passion
for what you do,

that's what carries you through
and you're willing to work

seven days a week
and 12 hours a day

and just put every fiber
of your soul into the thing.

Oh, my gosh.

Look at that.

Oh, my gosh.

So we just got
our shipment today

of our fermenters.

These containers have been

closed and sealed from China.

So this is the first anyone
state side has seen it.

Okay, cue the music.

And we've been waiting
for seven months now

since we ordered these.

Come on, son.

It's been extremely

exciting today.

I mean it gets kind of crazy,
all our emotions and attitudes.

We're kind of on adrenalin
right now.

Yes.

Okay hold it right there.

Hi.

Yeah.

Our GC said things
are going to happen really fast

when the concrete gets poured.

He was not joking,
like all the dry wall,

most of the dry wall is up.

They started fabricating
the walls.

I actually had a very minor

anxiety attack yesterday,

because I think on Friday Mike
goes we're gonna do these

soft openings, but we got to
make sure you know

the beers that we have are like
the home brand beers.

Aren't all my beers,
home brand beers?

I was just trying
to deal with that.

Like it wasn't bad
that he said that,

it was just like
it's really happening.

There's never been a single
beer style that's captivated

the excitement
of a general populist

as the IPA style.

You know I tried my first IPA
and I was like this is terrible,

bitter and horrible.

I was like,
that's a lot of hops.

Taste like your cat
ate your weed

and peed on
your Christmas tree.

You know IPA is depended
on having a lot of hops.

The hops have gone from

more of a bitterness only aspect

to more emphasis on aroma.

And today's IPA really is a kind
of invention

of the American home brewer.

Initially when we were making
beer

as home brewers in the '70s.

People valued hops only
for their bitterness.

Bitter wasn't a big flavor
component.

Hops weren't a big flavor
component.

But that began to change when
home brewers

started getting fresh hops

and using them
in ways that were not

typically used.

And all of the sudden
there was value

in the flavor and aroma of hops.

Until recently

almost all the hops in this
country were grown

for one thing
and one thing only.

And that was the amount of
Alpha acid they had in it.

Alpha acid is just the
chemical compounds

when they are boiled during
the brewing process,

become that bittering.

That we associate with them.

You want to walk up to the
original Simcoe field?

Yes.

We were developing hop rise
looking for high production,

high alpha acid.

And when we did that,
one of the plants we developed

turned out to be Simcoe.

And we thought it was a high
alpha hop originally.

It had very high production
and it had

pretty high alpha acids, maybe
in the 13, 13 and a half percent

this was back in the mid '80s.

There's not a lot of high
alpha hops being grown.

It had a nice aroma,
but that isn't the reason

we bread it
and we took it out to brewers

to look at and none of the big
brewers were interested.

And a Vinnie from Russian River

probably was the one guy

that really pushed Simcoe.

Simcoe was this brand new hop
variety, that had I experimented

with, when it was just an
experimental pop.

Didn't even have a name yet,
it was such a beautiful

grapefruit and pine
and the little pungent

quality to it.

I remember pulling it out of the
fermenter and smelling it

and going this beer doesn't even
need to be dried hop

it was so aromatic.

Pliny the Elder was based
primarily on Sincoe.

You know I love that Pliny
carries this,

this greatness of big flavors
and hop components

and it's very
American hops,

pine and the citrus and the
grapefruit and whatever else

is what we capture
from the hops.

Hard to believe today,
that this field

15 years ago lied idle
and today there will be

something north of seven million
pounds of Simcoe

growing in Washington, Oregon,
and Idaho.

That should do it.

Two more sets.

I told you, I can't wait
till these things break in.

Going from the system
we were on, I mean it's

we literally built every square
inch of it.

So we knew every little minuet
thing about it.

This...

This I mean we put some pipes
together where they

told us to put it together,
but...

other than that it's we don't
know anything about.

Worked just fine yesterday.

- That was at like a 170 right?
- Yeah.

With the Homebrew system,

it's a couple stirs
and you know throw

in some come cool or hot water

and everything kind of
stabilizes quickly.

Here it's, you know

massive amounts.

This is a boiler.

- Alright.
- Whoo-hoo.

Dad, take a step back.

- Yes, it's boiling now.
- Oh, good.

Alright, go for it.

Here we go.

- This is the mash tank.
- Yeah, I think so.

Is it going to tilt?

Woo!

One more.

Someone is buying Joe
a beer after this, right?

Joe almost got cut
in half by the door.

After a year
they're finally in here.

Yes, it's great.

Okay where you at for your
strike water inside?

How much you got?

Yes, we're a good four inches.

Are we 152 on this?

150.

Let's try to keep that blind
water off as much as we can.

Try to keep
that blind water off.

Well, we're already hot.

What?

I can really
smell the difference.

You having trouble hearing
today?

Well, yes there is a lot of
stuff going on,

you got to speak up.

I usually don't have to talk
like that.

I understand what you're saying.

- You're mocking me.
- Uh-huh.

So you heard that just fine.

Young people's ears.

All those concerts
have ruined them.

What?

See.

The igniter goes
on and it's good.

Yeah.

Nothing just happens.

- Ready?
- Yeah.

Zero, one.

You can hear the gas.

Yeah, um, everything started
out pretty smooth,

but the burner
wasn't turning on.

It's very hard work
to open a brewery.

You're standing on the shoulders
of all the people

who went down before you.

A lot of people
who didn't make it,

almost all of them
were home brewers.

And they didn't make it,
because the number one lesson

that every beer maker had
to learn right away, was

you can make a great batch
on the stove,

but scaling up becomes
problematic.

Almost instantly.

Alright, so...

I remember it was a lot
of hard work.

I'd have to build a tank,
buy a tank.

Design a new room.

Build the room.

We were putting in our cold room
and found

a little butcher's shop.

And the guy would butcher
chickens on the side

and he had this little cooler
I think I paid 50 bucks for it

and I was rebuilding this fan
coil and I opened the thing up

and it was just full of feathers
and blood.

We were out of money and the
thing was all corroded.

I remember thinking,
boy, did I make a mistake.

I remember one, Contract Brew.

That's also one of the
discussion items.

Oh, and number two is...

Um, so Eric and I
have been chatting nonstop

for the last two days
about this.

Um, looks like plan A
uh, isn't gonna happen.

Well, I saw the text, so...

The problem is, we don't know
what's in the filter.

And what else? We can't control
the temperature?

Yeah.

We didn't know four weeks ago,
when we first talked about this,

- they didn't have a filter?
- No, we didn't. No.

I don't know what
to tell you. We didn't know.

If we can get something done
somewhere else,

- it's probably better.
- We should not be taking a risk

on our first impression.

Like, breweries used to have
that six-month learning curve,

where you could get away
with total shit.

- Mm-hmm.
- That doesn't exist anymore.

We've known that we
wanted a contract brew,

and, like, we're just now
making a list? What the fuck?

I mean, why don't we have this
figured out already?

I'm telling you right now,
if he walks out that door,

I am never coming back.

Come on, dude.

I'm not sure what your goal was
in calling it out like that.

I have been on this
for weeks, man.

We need to have beer
to open for business.

It doesn't just...

We don't have the time
for fucking kid gloves.

I mean, we've had Clay
delay our asses for a year.

I apologize for walking out.

Naw. We kept yelling
at each other.

Yeah.

I'll be honest... you're probably

the most obnoxious person
I know.

Uh...

it works.

We need someone like you.
I need someone like you.

Do you... look at me.

Oh, so you're allowed to be
upset, but I'm not?

You are constantly upset.

- Let's move on.
- I'll stand up for stuff more,

instead of just trying to make
peace with everybody, so...

- We need that, too.
- Yeah.

And we'll be here tomorrow.

- Okay.
- We don't need to be here?

Yeah.
He knows the deal.

I think you gave him
the code.

I'll be seeing you a lot.
I'm Kevin.

- Okay, I'm Dan.
- I'm usually the one around.

Okay, good to see you.
Thanks, Kevin.

- Be seeing you a lot.
- You guys take it easy.

All right.

Finally.

I haven't seen how these
get delivered yet.

Oh, it's magic.

Nice and cold... oh, yeah.

Ice packs that are still frozen.

And big Pure Pitches.

Nice. You see that, Jess?

Nice.

All righty.

Mmm, yeast. The guys
who actually do the work.

So, yeast is a single-cell
organism

that is part
of the fungus group,

like mushrooms,
and a lotta molds.

But it exists as a single cell,
and it feeds on sugar.

The yeast we use not only
gives us the alcohol

and the CO2,

they also give us
so much of the flavor,

the fruitiness,
which is essential for a beer.

Yeast can completely
reshape a beer.

Like, if you smell
a Belgian-style beer,

and you're like, "This smells
like this has clove in it.

Did you put clove in here?"

No, but the yeast produced
polyphenols,

which are in cloves.

Yeast is weird.

Yeast shouldn't be a thing
that we can use.

It's... it's a fungus.

You know, sometimes
I walk into the brewery,

and I'll just stare
at the bucket...

'cause the yeast is inside,
eating the sugar.

Sugars are turning into alcohol
byproducts, carbon dioxide.

I sometimes just go
and watch the bucket bubble,

and that CO2 coming out.

That blows me away.

You just stare at it going,
"Man, that's crazy."

And I honestly think
that if you don't have yeast,

we don't actually make it,
you know, into civilization.

because yeast powers bread,
and yeast powers beer,

which were the twin pillars
of sort of Middle Eastern

and Near-Eastern culture
up through Egypt

and really, to now.

- Hi, guys.
- Hi.

We work here at the school
across the street.

Oh, yeah?

And we're just wondering
when you're opening.

Takes some beer
to teach the children?

- After work. After.
- Yeah, yeah.

Uh, probably...
early April, mid-April.

- Okay.
- We're doing tests

on the brew system right now.

Like, I did
a water test yesterday.

The heat exchanger
and we have a cold liquor tank

in the cold box.

they're super efficient.
That was nice.

Very happy, actually.

If this test goes well,
then we'll brew tomorrow.

Supposed to brew today,
but, you know,

what's one more day
after four years?

That's nice.

Brew days right now
are super chaotic

'cause we're still
figuring stuff out.

This has been a great kettle,
by the way.

Just learning
the ins and outs of it,

it's like learning home brewing
all over again.

I'm just kind of stumbling
through it.

That is a horrible bit.

No, that's just
really strong wood.

Hey, Jason, it's Jesse.
What's goin' on, man?

- What's up?
- What's up, dude?

Hey, we're heading out.
Can we bring you by a keg?

We have an amber ale
and a pale ale.

Which one do you want?

Bring 'em both.

"Bring 'em both"?

We only have one
tap handle.

Well, we only have
one tap handle.

That's fine. I won't
put them on at the same time.

He won't put them on
at the same time.

- All right, sounds good.
- All right.

All right, bye.

- All right, well...
- Okay.

- Double their sales, though.
- Yeah.

Doubles any old sales.

Whoop.

- One...
- Two... three!

- Three, sir!
- Three, sir! Three!

When I started making Sam Adams,

there were five beer wholesalers
in Boston.

They all turned me down.

None of them
wanted to carry my beer.

So, the only way
I could get my beer

into the hands of drinkers

was by just hitting the streets,
going from bar to bar,

selling it
one bottle at a time,

delivering it originally
out of my station wagon.

And it would take me
about 20 calls

to get one customer.

This is where our keg
is gonna end up.

We're dropping off some kegs.

- Is this yours, though?
- Yeah.

- Come on in.
- First time.

The one and only.

Still a little tacky.

I never thought
that running a brewery

would involve throwing away
so much damn cardboard.

Receipt printer!

Like, every week, it's just
stacks and stacks of this stuff.

Handled. Just CEO'd the shit
out of that box.

I think we're on pace to open
in the next few weeks.

If we can get beer in tanks

you know,
in the next week or two,

we're good.
We're right where we need to be.

Oh, there's yeast in suspension.
That's a good sign.

It's probably done.
Let's go get a glass.

I'm actually nervous right now,
because you know,

soft openings are coming up, and
I have... two or three beers.

Whatever.

We just gotta get open.

And I did say

I would rather have two or three
excellent beers on tap

as opposed to
eight mediocre ones.

Guess what?
We've got two or three...

kinda good beers on tap,

We're gonna do cream ale,
and then our amber ale,

and then our amber ale
with coffee.

We've been workin' crazy hours
the last couple of weeks.

We didn't leave here
till almost midnight last night.

Oh, absolutely.

Ready to work.

We are so excited
that it's finally here.

The reveal moment.

Ah-hh!

Hey, Dan,
I'm gonna ask you again...

- are you gonna run outta beer?
- We're not gonna run outta beer.

- At least, not tonight.
- It's gonna be so good.

I'm so pumped.

...so, countdown. One...

Two... three!

Ah!

- We're open!
- Guys, thank you.

There you are. Thank you.

How's it goin'? Good.

- It's not even 12:00.
- Okay, well...

I'll get the next one
going here.

There you go. There's the plank,
and here's an info card for you.

Number one starts right here.

So you got the Trail Marker,
the milk stout,

the... what was it?

The lager
and the Kentucky Common.

- Awesome.
- Okay, 10 bucks on that.

Perfect. Thank you.

We're like an hour away
from closing

and we're still like,
just crankin'.

You can't know
this feeling until you do it.

But you have to put
your blood, your sweat

and your tears into it.

And then to have that pay off,
that's what this feels like.

Like, it's... amazing.

Eh. So, yeah.

Stop that.

Whenever you want...
Congratulations!

Don't forget to close
your tabs!

Don't leave without your card!

Dude, my voice is thrashed.

Well, that was a good opening.

Congratulations.

"Can he solve the problem?"

Uh, we got
a Facebook Messenger

um... message from Julian,

the brewer at Lib...
at Beachwood Brewing.

He said, "I need to
talk to you guys.

We own the federal trademark
for 'LBC'

and we need to talk to you guys
about this."

And, you know, we all
kinda looked at each other like,

"I don't think
you can own that."

You know? Like...

So...

we got on the phone with him,
and he and Gabe, the owner.

And they weren't mean
or anything.

You know, they were kinda
condescending,

but they were just like,
"Guys, you know,

you think you know what you're
talking about, but you don't.

This is how it works, and you
guys have to change your name."

We were like, "No."

We even offered... we're like,
"What if we sign something

that says we'll never make
an LBC IPA?"

Right? Problem solved.

You know,
we don't have to do that,

but like, let's just make nice.

They're like, "No."

"No, you gotta change you logo,
t-shirts, signage,

glassware... everything online."

Like pretty much, you know...

just dumb stuff, so...

We're getting into a place
in the craft beer world

where early on, it had been
a lot about

camaraderie, and sort of that,

"Hey, we're all
in this together" sort of fight.

But now that we're getting
to this place

where we have so much
craft beer out there,

yeah, we're starting to run into
the attitudes

of, you know, "Hey, wait.
This is my business" thing.

I think we're up to 7,000
breweries in the United States.

Um... you know,
every grocery store

and 7-Eleven has craft beer.

We're gonna start seeing
distribution pressures,

we're gonna start seeing
consolidation...

you know, large breweries
buying up small breweries.

That situation is gonna get
tighter and tighter.

Market's
different than it used to be.

It's pretty unforgiving.

And it used to be that the
demand was growing so much

that, you know, people
were chasing the demand.

They could just grow into it.

But now,
it's gotten to the point

for a lot of breweries where,

they have to spend money
in order to make money.

Like, they've reached...
now that those breweries

have reached
their saturation point,

if they wanna grow beyond that,

they have to put a lotta money
into sales.

It's kinda like, you know,

once you reach
200 miles an hour in a car,

for every mile an hour faster
you wanna go,

you need an additional
hundred horsepower kinda thing.

- Right, right.
- It's diminishing returns.

I learned about beer
at Beachwood in Seal Beach.

Like, I remember... I was
thinking about it last night...

the first time
I walked into Beachwood

and I saw their board,
like, I said out loud, "Wow."

Like, these are the beers
I've heard about.

- Yeah.
- And it's... it was great.

And now...

I don't... I'll probably regret
saying this,

but, now, they're bullies.
And it sucks.

Ow-ww!

Beachwood, it's kind of
a low simmer now.

I haven't heard from them
in a while.

They seem pretty busy,
we're pretty busy.

Like, so far, they've
technically been nice.

They're dicks, but like,

they didn't send us
a cease-and-desist.

Uh, well, we got a letter.

Uh, it brought up
some very interesting details.

Most of which are true.

Uh, so we can just
forget about it and move on,

or we can tell them
to shove it up their asses.

- Yeah. It was a funny letter.
- I mean, they waited

until it was gonna do the
maximum amount of damage,

which is the week
we were opening.

I mean, we've already spent
tens of thousands of dollars

on merchandise and signs,
and glasses, and all this stuff.

They waited until it was gonna
fuck us the most.

You know,
people love their beer.

And people in Long Beach
are proud

that this, you know,
award-winning brewery is here.

So you never... I mean, you
never know how it's gonna go.

Are people gonna side
with the little guy?

or are they gonna side with...

the guy that, up until now,
has been the little guy?

I think they'll emotionally side
with the little guy. With us.

- But...
- People are gonna have

a hard time thinking
of Beachwood as the big guy.

Well, yeah, yeah.

Yeah, compared to Budweiser,
they're...

or whatever their dad's
been drinking.

But Beachwood's
still the little guy.

Nah, I per...
I personally love a fight.

There's nothin'...

nothin' better than fightin'
about somethin'.

Uh...

- Hey, kids...
- Need a lawyer.

...you get a lawyer.

Wanna start a brewery?
Get a lawyer.

The days of being a fun,
little swimming pool

for us all to swim around in
and be beer bros

has long gone.

Take it from your buddies
at Liberation.

Get a lawyer.

- You guys set?
- Yeah. Yeah!

You guys are gonna kill it.
I love it.

Hi, guys!

Welcome to Liberation Brewing.

- Thanks for having me back.
- Yeah, I could use your hand in.

Hello, welcome.

Hey. How you doin'?
Nice to meet you. Lou!

How you been? Nice to meet ya.

Uh, my stress levels
have come down about that much,

so...

Oh, that's good.

Hi, ladies, can I bug you?
Here's these for you.

Oh, it's fun.

It's fun, like, being active

and running around
like a maniac, you know?

- Hey, your logo's badass.
- Thank you, thank you.

It's, uh...
It's eye-catching, right?

Yeah, for sure.
Dropping bombs over here.

- Dropping bombs.
- I like it.

Everyone say, "LBC!"

LBC!

Hold on, I'm lost.

Oh, man, I'm so excited.

I've been hearing about GABF
since I was tiny, you know?

I mean...

just the sea of people
enjoying the beer.

- Strong ale.
- Wow.

It's almost overwhelming.
It's like you just don't know...

you wanna try it all,
but you have to pace yourself.

- What'd you get?
- Uh, FV13 from Allagash.

I just shook Jason Berken's hand
and I... I'm good.

And then there's also
the... the,

"Hey, we could win something."

Uh, cautiously optimistic.

I think the Czech dark lager
and the brown ale

and the Brett beer have a...
a decent chance.

I think it would change
everything,

you know, especially since
we've just opened and all that,

you know, a few months back,

and I think it would be,
you know, the Cinderella story.

Those medals, uh, mean a lot,
uh, to the public.

And, um... and I was
one of those people.

You know, I would watch,
see who had the awards

and I would go to those places
just to try those beers.

When you do hear your name,
and, uh...

and I hope you do,
uh, come on up...

Ever since I registered us,

I, like... I've been randomly
having dreams about it.

And, you know, I'll just be...

I'll be brewing
and I'll be working,

and it'll randomly pop in
of like, "What if?"

Category 20, historical beer.

The bronze goes
to Zungen Brecher,

Home Brewing Company
in San Diego, California.

The silver goes
to The Big Lubelski,

Divine Barrel Brewing,
Charlotte, North Carolina.

- One more chance.
- And the gold medal goes to

Pushing Trees,
Central Standard Brewing...

- Bummer.
- ...Wichita, Kansas.

- Wish they said what they were.
- Yeah.

- Huh? Yeah.
- Wish they said what they were.

Here we go, number one.

Category 39,
American-style cream ale.

The bronze goes to El Sully,

21 A Brewery
in San Leandro, California.

The silver
to Dayblazer Easygoing Ale,

New Belgium Brewing Company,
Fort Collins, Colorado.

It's okay.

Three more categories.

And the gold medal
goes to Gateway Cream Ale,

Lockport Brewery,
Bolivar, Ohio.

Next time.

There's more.

Munich-style dunkel
for European-style dark...

American-style amber
or red ale.

Classic saison.
American-style pale ale.

- 170 entries.
- Ugh.

...to Charlatan,
Maplewood Brewing Company.

...Neighborhood, Ventura Coast
Brewing Company.

...Babee Bock,
Brew Kettle Production Works...

Chicago, Illinois.

...San Diego, California.

...Strongsville, Ohio...
Wichita, Kansas...

Cape May Courthouse,
New Jersey...

...Chuckanut Dunkel,
Chuckanut South Nut,

Burling...
Burlington, Washington.

Avalon Amber Ale,
Slacktide Brewing Company...

...Sepia Amber, Hopping Gnome...

The gold medal goes
to West Coast Swing Amber,

The Mitten Brewing Company,
Grand Rapids, Michigan.

American-style brown ale.

And the gold medal
goes to Davy Brown Ale,

Figueroa Mountain Brewing,
Buellton, California.

It's okay. It's okay.

Sweet stout
or cream stout.

Melk Stout,
Columbus Brewing Company,

Columbus, Ohio.

The silver to Udder Love,
Beachwood Brewing,

Huntington Beach, California.

And the gold medal goes to
Moozie, Brink Brewing Company,

Cincinnati, Ohio.

- Well...
- Yep.

- All right. Next year, guys.
- Yep.

- Yeah.
- Yeah.

When you get to be,
uh, the ripe, old age of 41...

...you get pretty used
to loo... losing.

Or not winning, let's say. Ah.

No, you know...
we'll get 'em next year.

- No, not coming back?
- Not coming back.

We're closing the brewery,
we're done.

Beachwood, uh, we traded
a couple letters

and then it just stopped.

There was no more
communication.

And then months and months
went by, so then we got the word

that California Craft
Brewers Association, CCBA...

they're the lobbying group
and the association

that sort of unites
all California breweries...

they're coming down
to Long Beach.

And Julian at Beachwood

e-mailed all the breweries
in Long Beach...

And said, "Hey, we wanna
do this unity thing,

like, where we all brew a beer
together to show how strong

Long Beach is when everyone
shows up for this conference."

And I was like, "Holy shit,
he copied me on the e-mail."

We debated it briefly here

whether or not we wanted
to be included.

And then Danny
chimed in and said,

"We need to be involved
because it's not about

whatever relationship we have
with Beachwood,

it's about the brewing scene
in Long Beach."

So, I pushed back my rude,

and I went,
and I had a really nice time.

I had a brief conversation
with Julian,

just, we actually made jokes
about Danny,

and that was really nice.

It's inspiring.

Everyone looks up to you guys.

And, and you guys took
the reins and did it,

and that was amazing.

I wouldn't be here
if a lot of the people

who were my mentors
hadn't started breweries

or hadn't been brewers
at established breweries.

So, definitely, there's
a very collective sense of us

within the independently-owned
craft beer community.

A little rockfish.

Just a little guy.

Look what we got here.

- It's the Azacca.
- Oh, the end of the Azacca.

Mm-hmm.

It's kind of beyond
my wildest dreams

that we've achieved
what we've done so far

and where we're at,
with the opening

of the second location now
coming in Bellflower.

It's amazing
that we've grown so fast.

Beer is my forte.
That's what I wanna do.

And so, to have people
that happen to be family

that are that good
and can work that hard,

to me, there was no possibility
that this place

wasn't gonna be a success.

Craft beer is reflective
of the American can-doism,

the American maker spirit.

- Micah!
- Yay, welcome!

Most Americans are
kind of endowed, as it were...

...with a sense
that there is still a sense

of infinite possibility,
that you can, you can do things.

The first bar I ever saw
in a movie

was Rick's Café Américain
in Casablanca,

and I think the second bar
I ever saw

was the Mos Eisley Cantina
in the first Star Wars movie.

Pretty much if Liberation
can be those places,

that's the goal.

You know, full of weirdos.

Maybe the revolution
is being planned over there.

Maybe there's a heist
being planned over here.

It's very American,
this mixture of freedom

with entrepreneurial endeavor.

Unless you get this
American thing in your blood,

you don't realize
how American that is.

We're just... we're free.

A couple of weeks ago,
we, we had a guy come in,

and he had this long verse

written out
on the back of his shirt.

And the first line was,
"I am a child of Satan."

I would normally not have
any interaction

with a guy like that.

But I'm interested
in talking with that guy,

you know, see where
that's all coming from.

But because of what
we've created, I can do that.

When we'd do a homebrew,

I mean...
it was at the house,

and so Dad would drink
three quarters of it

and I'd get a couple of pints,
and that was about it.

But here, like, it's literally
99 percent sharing.

Like, it's getting it out
to people.

Here you go.

All of us who have ever
homebrewed know this,

that when you share
your homebrew,

- it's a different experience.
- Ah.

Or did you have
a head injury?

Well, I think, yeah...

It really does add
to your quality of life.

- This interview's over.
- You're an idiot.

- Come on!
- One, two, three, four!

♪ Whoo, whoo, whoo ♪

♪ Whoo-hoo-hoo ♪

♪ She called me late last night
To say she loved me so ♪

♪ It didn't matter anymore ♪

♪ I say she never cared
And that she never will ♪

♪ I'd do it all again ♪

♪ I guess
I'll have to wait until then ♪

♪ And if I get drunk
Well, I'll pass out ♪

♪ On the floor, now, baby ♪

♪ You won't bother me no more ♪

♪ And if you're drinkin', well
You know that you're my friend ♪

♪ And I say, I think
I'll have myself a beer ♪

♪ Whoo, whoo, whoo ♪

♪ Whoo-hoo-hoo ♪

♪ She called me late last night
To say she loved me so ♪

We love you, New York!

♪ But I guess she changed
Her mind, uh-huh ♪

♪ Well, I should have known
It wouldn't be all right ♪

♪ But I can't live without her
So I won't even try ♪

♪ And if I get drunk
Well, I'll pass out ♪

♪ On the floor, now, baby ♪

♪ You won't bother me no more ♪

♪ And if you're drinkin', well
You know that you're my friend ♪

♪ And I say, I think
I'll have myself a beer ♪

Give it up for my best friend,
Aaron Barrett!

Oh, yeah!

Take a bow,
Aaron Barrett, take a bow.

♪ Maybe someday
I'll think of what to say ♪

♪ Maybe next time
I'll remember what to do ♪

♪ She looks like heaven
Maybe this is hell ♪

♪ Said she'd do it all again
Promise not to tell ♪

Aah!

♪ And if I get drunk
Well, I'll pass out ♪

♪ On the floor, now, baby ♪

♪ You won't bother me no more
Whoa-oh, she said ♪

♪ It's okay, boy
'Cause you know ♪

♪ We'll be good friends
And I say ♪

♪ I think I'll have myself
A beer ♪

Everybody!

- ♪ Whoa, whoa, whoa, whoa ♪
- Sing it!

- ♪ Whoa, whoa, whoa, whoa ♪
- Come on! ♪

- ♪ Whoa, whoa, whoa, whoa ♪
- ♪ Yeah, yeah, yeah ♪

♪ Whoo, whoo, whoo ♪

♪ Whoo-hoo-hoo ♪

All right, yeah!
Come on, do it! Come on!

Thank you so much!

We are the Reel Big Fish!

Good night!

Provided by explosiveskull
https://twitter.com/kaboomskull