Shownotes
Billy DuPlanty of Young Blood Beer Co returns to share with Gary Arndt and Allison and Bobby Fleshman more beer samples and his take on collaborating with so many other breweries.
PATREON
Support the show! Get episodes 1 week early and bonus merch: patreon.com/respectingthebeerpodcast
FACEBOOK GROUP
Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeer
Got a question? Email us at respectingthebeer@gmail.com
--
TIMELINE
00:00 Introduction and Welcome
00:35 What's Young Blood's Market Capacity?
01:36 Challenges and Passion in Brewing
02:59 Tracking Sales and Pre-Selling
04:26 Special Brews and Collaborations
05:18 Stenny's Lager Taste Test
07:10 Is Collaboration Worth It for Breweries?
12:18 Advice to Yourself If Restarted Brewery
15:11 Pringles Beer???
15:58 Bacon and Smoked Beers
17:50 20-Million-Year-Old Amber Beer (So Anyways, I Was in Lithuania)
19:24 Husky Hustle Milk Stout Taste Test
23:16 Pastry Stouts Explained
26:35 Billy Wanted to Say "Patreon"
--
CREDITS
Hosts:
Music by Sarah Lynn Huss
Recorded & Produced by David Kalsow
Brought to you by McFleshman's Brewing Co
Transcripts
Hello everyone.
Gary Arndt:And welcome to another episode of Respecting the Beer.
Gary Arndt:My name is Gary Arndt.
Gary Arndt:With me again, as usual, are the good doctors, Bobby Fleshman and Alison McCoy.
Gary Arndt:And back again on the show, we have,
Gary Arndt:I forget your last name again,
Billy DuPlanty:Billy DuPlanty
Gary Arndt:from Young Blood Beer Company in Madison, Wisconsin.
Gary Arndt:Last couple episodes, we've talked about how you guys got started.
Gary Arndt:We talked about.
Gary Arndt:Last episode, a lot of your different beards and your naming conventions, which are unique.
Gary Arndt:This episode, we want to kind of talk about where you go from here and what's the future.
Gary Arndt:What do you guys want to be?
Gary Arndt:You just mentioned, I think it was the last episode, like New Glarus, they're doing a 56 million expansion.
Gary Arndt:Do you want to be New Glarus?
Gary Arndt:Do you want to, I mean, because, and I, and I say that because.
Gary Arndt:Yes, it's, it's big and successful, but it also has its own set of headaches when you scale.
Billy DuPlanty:Yeah, I mean, I think I did mention in the last, in the last pod that I think our, our ceiling for Young Blood as a brand is about 5, 000 barrels.
Billy DuPlanty:And I, I mean that I think it's, I think it's the right number for a brand like us to still be creative, have a release schedule that's relevant to have things changing, and doing it with purpose instead of just doing it to do it.
Billy DuPlanty:There are, are only so many ingredients and ways to, to show them off.
Billy DuPlanty:And, we don't ever want to become somebody who just does, just goes through the motions.
Billy DuPlanty:Like there have been a couple quarters recent, not recently, but like last year there were a couple of quarters because we were so busy.
Billy DuPlanty:We kind of went to the well and grabbed some recipes that, you know, none of us were excited to make, and none of us were excited to, to sell, but we hadn't, it fit a style in our kitchen.
Billy DuPlanty:And in our books that needed to be out there, and so we just did it and, you know, I talked to my partners.
Billy DuPlanty:I'm like, we can't do that anymore.
Billy DuPlanty:We have to make sure that it's, it's still exciting.
Billy DuPlanty:We have to, we can't lose that passion and that is not
Gary Arndt:exciting just because you've done it before or no, it was
Billy DuPlanty:just not excited.
Billy DuPlanty:It's like we released like, An imperial amber or something like that.
Billy DuPlanty:And it was like dry hopped with centennial or something like simple.
Billy DuPlanty:And this is just a, for instance, a beer that I I'm more than happy to consume and sell, but like when people are looking at our stuff, they're like, well, I had that beer last year.
Billy DuPlanty:I had that beer last year.
Billy DuPlanty:Oh, I didn't like that one.
Billy DuPlanty:I didn't like that one.
Billy DuPlanty:And we were.
Billy DuPlanty:Not being as judicious as we should have when we were selecting.
Billy DuPlanty:So they're
Billy DuPlanty:Allison McCoy-Fleshman: coming to you with an expectation of having that new.
Billy DuPlanty:Exactly.
Billy DuPlanty:Cutting edge
Billy DuPlanty:Allison McCoy-Fleshman: thing.
Billy DuPlanty:So like the, the tight rope we walk right now is bring back the things that they actually really want us to bring back.
Billy DuPlanty:That they're pissed that we only made one time last year and giving them something new to look forward to in the future as well.
Billy DuPlanty:Allison McCoy-Fleshman: You said, 5, 000 barrels was your goal.
Billy DuPlanty:Where are you at now?
Billy DuPlanty:I think we're at like somewhere between 35 and 3, 800.
Billy DuPlanty:Allison McCoy-Fleshman: Cool.
Billy DuPlanty:Where are we?
Billy DuPlanty:Third of that.
Billy DuPlanty:Allison McCoy-Fleshman: Cool.
Gary Arndt:How do you track what, is it just anecdotally what people want?
Gary Arndt:Is it sales data?
Billy DuPlanty:Yeah.
Billy DuPlanty:We
Gary Arndt:have,
Billy DuPlanty:we have a lot of, we have a lot of data.
Billy DuPlanty:So we, we use VIP, we can see the rate of sale on certain styles.
Billy DuPlanty:We also do a lot of pre-selling.
Billy DuPlanty:So I go out with a with a sheet just in like the seven Milwaukee counties.
Billy DuPlanty:And I, I see, I take the temperature in Milwaukee as to what people are thinking and that.
Billy DuPlanty:On, like, and that's how, that's what determines the size of the brew that we do.
Billy DuPlanty:So it's like, oh my God.
Billy DuPlanty:I, we, we had a pumpkin beer this year that was only slated to be a 10 barrel batch.
Billy DuPlanty:It was called Pumpkin pie, Haircut Freak
Billy DuPlanty:. That's a, no, I'm gonna dumb my dumb and dumb Pumpkin Pie, Hair Cutted, Freak
Billy DuPlanty:so like, we, we pre-sold that thing out and we pre-sold like, like 22 quarter barrels of it, which for us, that's a, that's monstrous.
Billy DuPlanty:Like, that's a big pre sell on one beer that was a pumpkin beer.
Billy DuPlanty:And it was supposed to be a 10 barrel batch, and we're like, Well, we want this in cans too, so like, instead of just doing the 10 barrel batch, we bump that up to a 20, and it's all gone already.
Billy DuPlanty:So like, it, it is nice to be able to That's a good problem to have.
Billy DuPlanty:But a
Billy DuPlanty:Allison McCoy-Fleshman: headache nonetheless.
Billy DuPlanty:It is.
Billy DuPlanty:So like we, we kind of live and die by like two weeks each quarter of like pre selling and ordering the stuff that we need in order to do it.
Billy DuPlanty:We've got a nice cadence down, and it's just going to continue on that way.
Billy DuPlanty:But you know, there, there are things we want to bring back.
Billy DuPlanty:Like we always want to do something weird for 420.
Billy DuPlanty:Cause we're, cause we're stoner adjacent people.
Billy DuPlanty:We're, you know, dank and drippy vibes is on our masthead, that's what we are.
Billy DuPlanty:And we always want to do something for that.
Billy DuPlanty:We want to do something.
Billy DuPlanty:We do an Irish red for St.
Billy DuPlanty:Patty's day.
Billy DuPlanty:It's called a Group of 10 Separate Tabs.
Billy DuPlanty:And, you know, it's, it's stuff like that where it's like fun to play with the, the serving industry and, yeah, like we did another beer called, what was it a Service industry Versus Karen Army.
Billy DuPlanty:Like, we like to play with the people that buy beer from us.
Billy DuPlanty:As well as people that buy beer from the store from us, you know, there's a, there's that big divide, but sorry, I talk a lot and I get off topic where were we?
Billy DuPlanty:Is my nose is bleeding?
Billy DuPlanty:Are we?
Billy DuPlanty:Allison McCoy-Fleshman: Okay.
Billy DuPlanty:Oh, yeah.
Billy DuPlanty:So this is, the beer that is about to be cracked open right.
Billy DuPlanty:is Stenny's Lager.
Billy DuPlanty:So this of love for our dear friend's over at Stenny's Tavern in Milwaukee and Pewaukee made We first made it for them.
Billy DuPlanty:like four years ago?
Billy DuPlanty:It was called Pond hockey beer.
Billy DuPlanty:And it was a different beer completely.
Billy DuPlanty:So we've a beer specifically for them because they gop and play in the Eagle River Pond Hockey Tournament.
Billy DuPlanty:We have two teams that go up there too, the Young Blood teams.
Billy DuPlanty:And, so we were like, let's make a beer for that.
Billy DuPlanty:So now they get a bunch of cases and a bunch of barrels.
Billy DuPlanty:It's on drafts.
Billy DuPlanty:Basically hockey season the NHL season at the Stenny's taverns and, apparently accidentally available at some accounts regionally as well because it slipped through distro and they accidentally released it.
Billy DuPlanty:So yeah, delicious, Chinook loop of max.
Billy DuPlanty:Dry hot
Bobby Fleshman:Pilsner.
Bobby Fleshman:Fantastic.
Billy DuPlanty:This is what I like to drink.
Billy DuPlanty:Oh yes.
Billy DuPlanty:This is the thing.
Billy DuPlanty:Allison McCoy-Fleshman: I like how its name is just Colab.
Billy DuPlanty:Oh yeah.
Billy DuPlanty:So, we have a, we have a very proud history of our, our Colabs.
Billy DuPlanty:We love collaborating with people.
Billy DuPlanty:we think it, it's how we got to where out there in the market, 1840 and Eagle Park, like right away when we were and, Lion's Tail, right when we were starting, we're like, we want to do a collab to help launch, you know, and get, get our name out there.
Billy DuPlanty:And they all helped, you know, I think that was
Billy DuPlanty:Allison McCoy-Fleshman: actually my first exposure to y'all was, there was an Eagle Park, Youngblood combo.
Billy DuPlanty:So I always associated y'all together at that point.
Billy DuPlanty:I mean, but then quickly learned not, but,
Billy DuPlanty:Fun fact, all of our first beers were packaged on a borrowed Eagle Park, seamer.
Billy DuPlanty:Allison McCoy-Fleshman: Nice.
Billy DuPlanty:Because ours hadn't arrived yet and they're, they had theirs, but they weren't opening the, Moschigo location for a minute.
Billy DuPlanty:So like just use it.
Billy DuPlanty:So we did.
Billy DuPlanty:Allison McCoy-Fleshman: That's awesome.
Billy DuPlanty:Yeah.
Billy DuPlanty:Allison McCoy-Fleshman: Cool.
Billy DuPlanty:This is a good beer.
Bobby Fleshman:It's classic.
Bobby Fleshman:I love this.
Gary Arndt:Does collaborating with another brewery work?
Gary Arndt:And I ask this because, I mean, I ask this because.
Bobby Fleshman:Is the juice worth the squeeze?
Bobby Fleshman:Is that what you're saying?
Gary Arndt:Yeah.
Gary Arndt:Yeah.
Gary Arndt:That, yeah, it can be fun to work with another brewery, but from a business standpoint, it You got to split things.
Gary Arndt:And the can, you know, one side may end up doing most of the heavy lifting.
Billy DuPlanty:To us?
Gary Arndt:I mean, how do you approach it maybe is a better question.
Billy DuPlanty:So we do, we do a thing for the great taste Every year called Collabifest to save a Thon.
Billy DuPlanty:We do 12 different collaborations, one for each draft line at our tap room.
Billy DuPlanty:and it's all, you know, regional.
Billy DuPlanty:breweries.
Billy DuPlanty:For the weeks leading up to it, it is an absolute headache because you know, they're coming into town, they're doing the brew with us, we're spending time with them, and it's some days back to back.
Billy DuPlanty:It's like, hey, I'm with Lion's Tale this week, Eagle Park this week, but it is worth it to us because it's, it's kind of like part of our DNA.
Billy DuPlanty:We want to be part of the culture and what is more culture relevant than doing like a collaboration with your pals.
Billy DuPlanty:And making beer.
Billy DuPlanty:It's like, it's like garage brewing at its ethos.
Billy DuPlanty:You're just like getting together, having a couple of beers.
Billy DuPlanty:And truthfully it is the juice for the squeeze.
Billy DuPlanty:Yes, it is because you're getting to hang out with somebody like on a, it's not just a, I stopped by your tap room.
Billy DuPlanty:I had a beer.
Billy DuPlanty:It was cool.
Billy DuPlanty:Thanks for hanging out, man.
Billy DuPlanty:It's like, you get to share ideas and concepts and thoughts and, and just talk about the business in general.
Billy DuPlanty:And you get to do that enough.
Billy DuPlanty:It's like, it's.
Billy DuPlanty:And
Bobby Fleshman:sometimes you go there, and vice versa.
Bobby Fleshman:Correct.
Bobby Fleshman:So it's not necessarily
Gary Arndt:a monetary thing for you guys.
Bobby Fleshman:It's never monetary.
Bobby Fleshman:Allison McCoy-Fleshman: Well, and there's the intangible bit about when you get together with other brewery owners.
Bobby Fleshman:Like, you can talk shop better than you can talk shop with most people, because you can just, like, look them in the eye and be like, Have you slept lately?
Bobby Fleshman:And they're like,
Billy DuPlanty:No, me either.
Billy DuPlanty:Let's be honest.
Billy DuPlanty:Yeah.
Billy DuPlanty:When people
Bobby Fleshman:tune in to Facebook to see what's happening with the collab, they're looking to see that each other's throwing the grains of the hops in the kettle and stuff, but that's not really what's happening in a collaboration.
Bobby Fleshman:We're really talking about the business if we're in, even in the room at the same time at all.
Bobby Fleshman:It's really helpful to have
Bobby Fleshman:Allison McCoy-Fleshman: that kind of network.
Billy DuPlanty:And if you, if you really want to break it down, the collaboration happens months before hand because you're, you've already mapped out the recipe, mapped out the ingredients that you want to use and you both feel good about putting your name on something together.
Billy DuPlanty:And that's the, Yeah.
Billy DuPlanty:So I guess it's the
Billy DuPlanty:Allison McCoy-Fleshman: grain.
Billy DuPlanty:There's the grain in at that point and really just the publicity stunt of it.
Billy DuPlanty:Oh yeah.
Billy DuPlanty:Yeah.
Billy DuPlanty:You definitely
Billy DuPlanty:take, let me, let me drop Hopson.
Billy DuPlanty:There have been times where we like get to a place and they're like, or we already brewed it.
Billy DuPlanty:We're like, well, in this, in this beard, they're like, just, just have a beard and hang out and look pretty like every year we do one with venture, down in Tosa, I love those guys a lot.
Billy DuPlanty:I'll go over there and they'll.
Billy DuPlanty:They'll jump into whatever's like, yeah, the beer's like done.
Billy DuPlanty:Let's go get tacos.
Billy DuPlanty:It's like, you guys can just call me and we'll go get tacos.
Billy DuPlanty:Like, I don't need to come for a beer for tacos.
Billy DuPlanty:But like you know, it's it is it is more of a.
Billy DuPlanty:Meeting of the minds and you do like, you do learn things like Kyle's asks, like how certain yeast work.
Billy DuPlanty:And, you know, you bounce those ideas off each other.
Billy DuPlanty:We're going to be doing one at Drekker, we're going to Drekker, in December, we're going to do one with them.
Billy DuPlanty:And that's really cool.
Billy DuPlanty:And we're making an IPA and people are going to be like, why isn't this a sour?
Billy DuPlanty:And I don't care.
Billy DuPlanty:I love this.
Billy DuPlanty:so we're doing an IPA with them.
Billy DuPlanty:That's a good name.
Billy DuPlanty:Why isn't this a sour?
Billy DuPlanty:Yeah.
Billy DuPlanty:but like we, we, we met them when we were in Yakima, we were out there rubbing hops together and you know, just talking.
Billy DuPlanty:I want to get on that train.
Billy DuPlanty:I got it.
Billy DuPlanty:You're getting It's it's awesome.
Billy DuPlanty:You gotta you'll have so much fun.
Billy DuPlanty:You specific.
Billy DuPlanty:Oh, I know we we sorry.
Billy DuPlanty:Side note.
Billy DuPlanty:I'm I'm the king of tangents.
Billy DuPlanty:We rubbed a hop at a seagull ranch farms.
Billy DuPlanty:There's one of their experimental hops.
Billy DuPlanty:They had like one vine of this and we cracked it open and before he even rubbed it.
Billy DuPlanty:It smelled like grape big league too.
Billy DuPlanty:And all of us were just like salivating.
Billy DuPlanty:We're like, what is this thing you've done?
Billy DuPlanty:He's like, yeah, that's just one cone.
Billy DuPlanty:And it tastes like, it smells like great big league too.
Billy DuPlanty:We're like, we'll take it.
Billy DuPlanty:And he's like, no, you won't.
Billy DuPlanty:It's like a plant right now.
Billy DuPlanty:So you're going to have to wait a little while, but it was really, really cool.
Billy DuPlanty:Yeah.
Billy DuPlanty:Stuff like that is really nice.
Billy DuPlanty:But Those are the conversations that like take place later when you're having a beer and you just run into the guys at Drecker because they're at one of the hop suppliers and they're like, yeah, we should do a collaboration.
Billy DuPlanty:Then we get a call and they're like, yeah, we'll come out to Fargo.
Billy DuPlanty:It's awesome.
Billy DuPlanty:You know, you, you get friends.
Billy DuPlanty:It's not just Wisconsin.
Billy DuPlanty:I love everybody.
Billy DuPlanty:I want to work with everybody.
Billy DuPlanty:We're going to be doing one with Cocoon.
Billy DuPlanty:So we got to get you on a list.
Bobby Fleshman:Oh, you, you're twisting my arm.
Bobby Fleshman:I got you.
Bobby Fleshman:Yeah.
Bobby Fleshman:Let's go.
Billy DuPlanty:But stuff like that, right now, right now,
Bobby Fleshman:right now, well, we need a style.
Bobby Fleshman:We can talk about styles a little bit if we were to collaborate.
Billy DuPlanty:I don't think we should talk about the style right now.
Billy DuPlanty:I think Kyle would be very offended talking about, especially a brand, like a brand like McFleishman that has like phenomenal traditional stuff.
Billy DuPlanty:Like, I guarantee he's going to want to do a twist on a traditional.
Bobby Fleshman:And I'm down with that.
Bobby Fleshman:Yeah.
Bobby Fleshman:Yeah.
Bobby Fleshman:We'll do a slushy imperial.
Bobby Fleshman:No, I got you.
Bobby Fleshman:A slushy Belgian IPA.
Bobby Fleshman:Somewhere in the middle there.
Bobby Fleshman:Yeah.
Bobby Fleshman:With the HC.
Bobby Fleshman:Yep.
Bobby Fleshman:Sounds good.
Gary Arndt:What else did you guys want to cover while we got Billy here?
Bobby Fleshman:Well, catch,
Bobby Fleshman:Allison McCoy-Fleshman: Okay, I have a question.
Bobby Fleshman:Here comes Allison and back to the table.
Bobby Fleshman:Allison McCoy-Fleshman: Yeah, back to the table.
Bobby Fleshman:So, you've been open now for four years, little, little less.
Billy DuPlanty:A little more.
Billy DuPlanty:Allison McCoy-Fleshman: A little more than four years, okay.
Billy DuPlanty:So
Billy DuPlanty:Been working on it that long.
Billy DuPlanty:Allison McCoy-Fleshman: So Advice to past you, like what, what mistake did you make and you're like, Oh, I'd never do that again.
Billy DuPlanty:Cause boy, do we have some, but we've already shared that on previous podcasts
Billy DuPlanty:or, wow, I was a genius in this.
Billy DuPlanty:Oh yeah, that's always good.
Billy DuPlanty:Three things.
Billy DuPlanty:Allison McCoy-Fleshman: There we go.
Billy DuPlanty:Have a brew house on location.
Billy DuPlanty:Make sure if your brewery is in a basement, you have a lift and never put marshmallow in an IPA.
Billy DuPlanty:Allison McCoy-Fleshman: You're here.
Billy DuPlanty:That was an expensive dump.
Billy DuPlanty:We, we tried to fix a beer and we added toasted marshmallows to it.
Billy DuPlanty:And it was an abomination.
Billy DuPlanty:And I don't want to Is it
Gary Arndt:literally toasted marshmallows?
Gary Arndt:Yes.
Bobby Fleshman:Oh, how did you clean that?
Bobby Fleshman:It was bad.
Bobby Fleshman:It was all bad.
Bobby Fleshman:This is topical.
Bobby Fleshman:I, I, I don't want, you know, today the news came out that that mob craft is selling slash closing.
Bobby Fleshman:It's hard to know the future, but they do a lot of experimental stuff.
Bobby Fleshman:I have a story about mob craft.
Bobby Fleshman:They, they, I know everyone knows Henry and the whole, in the beer world that owns mob craft, but he was telling me about a time that.
Bobby Fleshman:They were making a Pringles beer, a Pringles, IPA, pale, whatever, like the Pringles is in
Bobby Fleshman:Allison McCoy-Fleshman: the chip or like the chip product.
Bobby Fleshman:Yeah, yeah,
Bobby Fleshman:and no one ordered or their shipment was late, but they were already brewing.
Bobby Fleshman:So Henry got in his car and bought all the Pringles and all of greater Milwaukee.
Bobby Fleshman:At the Sam's clubs and the Woodman's and any, I'm thinking this is the most druggy situation.
Bobby Fleshman:He's pulling to the back, popping his trunk and Pringles all over town at like 10 at night before they close the thing, get into their, get into their booth.
Bobby Fleshman:So when I hear something like the marshmallows going, it just screams mob craft to me.
Bobby Fleshman:It just screams that their approach.
Bobby Fleshman:I love it.
Gary Arndt:You remember the movie Independence Day?
Gary Arndt:Yeah.
Gary Arndt:Jeff Goldblum.
Gary Arndt:Yeah.
Gary Arndt:He has this quote that is probably applies to brewers.
Gary Arndt:You were so preoccupied with whether or not you could, you didn't stop to think if they should.
Gary Arndt:Jurassic park.
Gary Arndt:So we were all there with
Billy DuPlanty:you.
Billy DuPlanty:Yeah, he was a, he was a hunk in Jurassic park, but he was like, that was Jurassic park.
Bobby Fleshman:You nailed it though.
Bobby Fleshman:That's the sentiment.
Billy DuPlanty:I've used that to describe that beer more than like more than once.
Billy DuPlanty:So I'm so happy you said that.
Billy DuPlanty:You have no idea.
Billy DuPlanty:That's incredible.
Gary Arndt:I mean, Pringles, IPA just doesn't, I like Pringles.
Billy DuPlanty:Was it an IPA?
Bobby Fleshman:I, well, that's what I'm, as I'm saying this, if Henry ever listens to this, why would you not
Bobby Fleshman:Allison McCoy-Fleshman: just call it an IPA?
Bobby Fleshman:Maybe it wasn't.
Gary Arndt:I'm sorry.
Gary Arndt:My beer style doesn't matter.
Gary Arndt:We could be talking Pringles lager, Pringles stout.
Gary Arndt:It doesn't.
Billy DuPlanty:Well, no, cause if you do it, you do it as a stout.
Billy DuPlanty:You could at least use it.
Billy DuPlanty:You lean into like that potato sweetness and like add that over the salty.
Billy DuPlanty:You could add that salt kind of to the composition.
Bobby Fleshman:It's the mind of a craft brewer.
Billy DuPlanty:So like there are things there.
Billy DuPlanty:I've had sweet potato.
Billy DuPlanty:I've had potato in beer before,
Billy DuPlanty:Allison McCoy-Fleshman: but it's like potato product.
Billy DuPlanty:It's not real
Billy DuPlanty:It's puree but that's, that's what Pringles are though.
Billy DuPlanty:They're shredded and mashed and pressed and all the water's extracted from
Gary Arndt:Pringle is if you chewed a potato chip.
Gary Arndt:Spit it out and then put it into a mold.
Gary Arndt:Yep.
Gary Arndt:Allison McCoy-Fleshman: And let it dry.
Gary Arndt:That's basically it.
Bobby Fleshman:Yeah.
Billy DuPlanty:They, they, they shred it, they mush it, they bake it.
Bobby Fleshman:There's no person, there's no person spitting it out.
Billy DuPlanty:But yeah, yeah, there's no human fly by it,
Bobby Fleshman:but that's another beer style.
Gary Arndt:I think you can certainly do the bacon IPA.
Billy DuPlanty:I think you could do a rach beer with it, a little smoked beer.
Billy DuPlanty:Allison McCoy-Fleshman: Yeah, that makes sense.
Billy DuPlanty:You can definitely do.
Billy DuPlanty:Allison McCoy-Fleshman: Or what's, is it the Grazer, the ham and cheese beer?
Bobby Fleshman:Yeah, I suggest ham and cheese.
Bobby Fleshman:Allison McCoy-Fleshman: Yeah.
Bobby Fleshman:It's like the salty smoked.
Bobby Fleshman:Cause it's, there's smoke and there's salt.
Gary Arndt:I mean, there's been a lot of.
Gary Arndt:fruity beers.
Gary Arndt:Everything's surrounding a carbohydrate.
Gary Arndt:So how do you, I I'm, but I've never even seen, and perhaps I just haven't seen enough, someone taking something like bacon, which is a very, you know, protein and a fat and putting that in
Bobby Fleshman:The smoke beer are passed off as bacon beers, because
Bobby Fleshman:Allison McCoy-Fleshman: Maillard reaction.
Billy DuPlanty:Do think that, I don't know if this is real, but it was on the label.
Billy DuPlanty:So I assumed that there was some sort of bacon in there, but Rogue did a maple bacon doughnut beer Probably like six or seven years ago was one of their big bottles.
Billy DuPlanty:Allison McCoy-Fleshman: Why do they need to add donut parts?
Billy DuPlanty:And it was like, it was like, it was like, it was like a Voodoo Donuts or something like that.
Billy DuPlanty:Mm-hmm.
Billy DuPlanty:There's like a big donut company that was known for Oh, that In Portland?
Billy DuPlanty:Portland, yeah.
Billy DuPlanty:Or yeah, in Portland.
Billy DuPlanty:and they just took their ingredients and they made that into a stout.
Bobby Fleshman:We did a one-off, a one-off stout when, when we opened our second year.
Bobby Fleshman:Maybe within the first year being open.
Bobby Fleshman:Oh my gosh.
Bobby Fleshman:It's called Sticky Fingers.
Bobby Fleshman:Allison McCoy-Fleshman: Sticky Fingers.
Bobby Fleshman:And it is, now it feels like a Young Blood name all of a sudden.
Billy DuPlanty:Sticky Fingers?
Bobby Fleshman:But it was, it was a jalapeno, peanut butter, and bacon.
Bobby Fleshman:Yeah.
Bobby Fleshman:So we did that.
Bobby Fleshman:And it was.
Gary Arndt:But how'd you get the bacon in?
Gary Arndt:That's like.
Bobby Fleshman:We actually put.
Bobby Fleshman:Allison McCoy-Fleshman: A tincture of vodka bacon, right?
Bobby Fleshman:Some kind of a tincture with actual bacon and got the flavor in there.
Bobby Fleshman:Allison McCoy-Fleshman: In vodka.
Bobby Fleshman:Yeah.
Bobby Fleshman:Oh yeah.
Bobby Fleshman:Yeah, it worked.
Bobby Fleshman:Allison McCoy-Fleshman: well, it worked as a, it, we sold it.
Bobby Fleshman:It sold out fast.
Bobby Fleshman:The fastest one of, we had a stouts that, for that month.
Bobby Fleshman:I,
Billy DuPlanty:I think it would work.
Billy DuPlanty:Maybe we work that into the collab.
Billy DuPlanty:Allison McCoy-Fleshman: Okay.
Billy DuPlanty:So no marsh, no marshmallows in an IPA, but you do have marshmallows in your Husky Hustle.
Billy DuPlanty:The Husky Hustle, yes.
Billy DuPlanty:Allison McCoy-Fleshman: So how did that go?
Billy DuPlanty:It's, it's delicious.
Billy DuPlanty:It just tastes like a hot chocolate, but cold
Billy DuPlanty:. Allison McCoy-Fleshman: That sounds really good.
Gary Arndt:You still need to do the 20 million year old amber.
Bobby Fleshman:Let's do it.
Bobby Fleshman:Oh yeah.
Bobby Fleshman:The amber.
Bobby Fleshman:Yes.
Bobby Fleshman:Allison McCoy-Fleshman: Yes.
Bobby Fleshman:I have that amber still sitting on our, yeah, so
Gary Arndt:anyways, I was in Lithuania.
Gary Arndt:Before I started this, I traveled.
Billy DuPlanty:That is the beer name.
Billy DuPlanty:So Anyways, I Was in Lithuania is the beer name.
Billy DuPlanty:I don't, we are, you're sitting on gold
Gary Arndt:And it's a big amber producing region.
Gary Arndt:And you can buy these like shards of amber, which is like
Gary Arndt:Allison McCoy-Fleshman: Amber, like the Jurassic park, amber, not the lager amber.
Bobby Fleshman:Amber.
Gary Arndt:20 million year old tree sap.
Bobby Fleshman:Complete with misquito.
Gary Arndt:And so you can buy a bag of like the crumbs that's left over when they're doing like jewelry, amber.
Gary Arndt:Got a bag of it for 20 bucks.
Gary Arndt:And I.
Gary Arndt:I was told you could infuse vodka with it.
Gary Arndt:That what you do is you crush it up, you put it in vodka, you leave it like in a dark place for three months, and then you get amber infused vodka, which is what I was told.
Gary Arndt:And I was going to do this and I just never did it.
Gary Arndt:And I had this bag of amber and I eventually brought it into Bobby.
Gary Arndt:And I was like,
Bobby Fleshman:Tell you what, if we do a collaboration, And it works with your brewer.
Bobby Fleshman:Let's squeeze that in there somewhere.
Bobby Fleshman:Feels like it's gotta be.
Gary Arndt:I think it needs to be pulverized down to a dust, maybe.
Gary Arndt:Just increase the surface area.
Gary Arndt:Allison McCoy-Fleshman: I, I have a chemistry lab access.
Gary Arndt:I can, I can do this.
Gary Arndt:Go team.
Gary Arndt:Let's do it.
Bobby Fleshman:And then it, and the name of it is, what did you say?
Bobby Fleshman:And it's, we picked up on, Oh.
Bobby Fleshman:Oh, so I was in Lithuania.
Bobby Fleshman:Allison McCoy-Fleshman: So I was in Lithuania.
Bobby Fleshman:Anyway, so I was in Lithuania.
Gary Arndt:Which is, you know, sugar, I would guess, but it's,
Gary Arndt:Allison McCoy-Fleshman: Old school sugar.
Gary Arndt:20 million year old.
Gary Arndt:Yeah.
Gary Arndt:Tree sap.
Billy DuPlanty:That's insane.
Bobby Fleshman:Take that Sam Calgione, which makes the oldest beer.
Bobby Fleshman:Allison McCoy-Fleshman: The, no, the.
Bobby Fleshman:Style.
Bobby Fleshman:Oh, the Midas touch one?
Bobby Fleshman:Yeah, yeah.
Bobby Fleshman:Well, no, even older than that.
Bobby Fleshman:Oh, yeah.
Bobby Fleshman:We might beat that.
Bobby Fleshman:Allison McCoy-Fleshman: We got some Husky Hustle going on now.
Bobby Fleshman:So remind us, this is a?
Billy DuPlanty:It's a milk stout with basically a hot chocolate mix and, marshmallows.
Billy DuPlanty:Allison McCoy-Fleshman: This is going to go well with my donuts over here.
Bobby Fleshman:Allison will hate that.
Bobby Fleshman:Allison McCoy-Fleshman: Passing it around.
Billy DuPlanty:Take one down.
Gary Arndt:This is like a Swiss miss.
Billy DuPlanty:Yeah.
Billy DuPlanty:I think, I think we did it right too.
Billy DuPlanty:It's not over the top with the Swiss miss.
Billy DuPlanty:It's actually, Quite beery still.
Billy DuPlanty:Allison McCoy-Fleshman: Yeah, maintaining beer flavor in your beer is important.
Billy DuPlanty:It is most of the time.
Gary Arndt:It's definitely chocolately.
Gary Arndt:Wow, especially on the back end.
Gary Arndt:Yeah,
Gary Arndt:Allison McCoy-Fleshman: so my five year old is listening and she's sitting just over there and he says it's definitely chocolatey And that's the only time that she pops back up like hmm?
Bobby Fleshman:She's recording every other words.
Bobby Fleshman:She's responding to one
Bobby Fleshman:Allison McCoy-Fleshman: Someday we'll have her interviewed on here.
Bobby Fleshman:Oh my gosh, this is delicious.
Billy DuPlanty:I sweared a lot in front of your child.
Billy DuPlanty:I'm sorry guys.
Billy DuPlanty:Allison McCoy-Fleshman: She's raised in a bar.
Billy DuPlanty:Yeah.
Billy DuPlanty:Fair.
Billy DuPlanty:That's fair.
Billy DuPlanty:Allison McCoy-Fleshman: Okay.
Billy DuPlanty:So this is again, Husky Hustle milk stout with hot chocolate and marshmallows.
Billy DuPlanty:Eight and a half percent.
Billy DuPlanty:Oh yeah.
Billy DuPlanty:Kyle loves to do milk stouts because he thinks that, and I think he's right.
Billy DuPlanty:You can pack a lot of flavor and thin out the body a little bit to where you can actually drink a whole can of this instead of, you know,
Gary Arndt:David, our producer, just messaged me that he thought you said no marshmallows in beer.
Gary Arndt:Allison McCoy-Fleshman: No marshmallows in an IPA.
Billy DuPlanty:Yeah, come on.
Billy DuPlanty:Allison McCoy-Fleshman: We all, like, attack him now.
Billy DuPlanty:There shouldn't have been already.
Bobby Fleshman:Maybe a hazy.
Billy DuPlanty:No, trust me.
Billy DuPlanty:Allison McCoy-Fleshman: So wait, so marshmallow is actually a legit plant, right?
Billy DuPlanty:I'm looking at you, Gary.
Billy DuPlanty:Marshmallows are, but the new ones are just spun sugar.
Billy DuPlanty:It's not.
Billy DuPlanty:Allison McCoy-Fleshman: Okay, Because you can make, like, real marshmallow.
Billy DuPlanty:I don't know.
Billy DuPlanty:I've never thought about marshmallows.
Billy DuPlanty:A friend of mine has made Everything, everywhere, daily.
Billy DuPlanty:The history of marshmallows.
Billy DuPlanty:Oh!
Billy DuPlanty:Marshmallows, dude.
Billy DuPlanty:Marshmallow.
Billy DuPlanty:Yeah, it is.
Billy DuPlanty:That's why it's called a marshmallow.
Billy DuPlanty:Allison McCoy-Fleshman: Yeah.
Billy DuPlanty:It was, like, harvested or something.
Bobby Fleshman:Yep.
Bobby Fleshman:Yep.
Bobby Fleshman:I'm learning so much.
Bobby Fleshman:I'm not sure it's going to help my brewing, but I'm learning so much.
Bobby Fleshman:Allison McCoy-Fleshman: Do you ever do, like, ice cream floats with these things?
Billy DuPlanty:we have.
Billy DuPlanty:What did we do it with?
Billy DuPlanty:Where was I?
Billy DuPlanty:Maybe it was just a fever dream.
Billy DuPlanty:No, I, I'm fairly certain I was at an event and we did something with it where we actually had a stout and then they also cooked down, I can't remember who this was, they cooked down one of our sours with the syrup
Billy DuPlanty:Allison McCoy-Fleshman: over the top
Billy DuPlanty:of it too, so it was like, it was like a chocolatey float.
Billy DuPlanty:with vanilla ice cream and then a drizzle.
Billy DuPlanty:Allison McCoy-Fleshman: Bobby did that with one of our, actually wasn't it the original five, four, seven that you did this way?
Billy DuPlanty:This
Bobby Fleshman:would be my suggestion for not to do.
Bobby Fleshman:Oh my God.
Bobby Fleshman:It was so funny.
Bobby Fleshman:He
Bobby Fleshman:Allison McCoy-Fleshman: couldn't eat for like a week.
Bobby Fleshman:So what did I do?
Bobby Fleshman:I made an ice cream
Bobby Fleshman:Allison McCoy-Fleshman: with it.
Bobby Fleshman:Yeah.
Bobby Fleshman:No, you made a an IPA reduction.
Bobby Fleshman:And so you took the IPA and it was double IPA and you like, you reduce it down.
Bobby Fleshman:And you wanted it over ice cream, but like, it was just like pure hop oil, alpha acid.
Bobby Fleshman:And so he puts it on his, he's like, takes a bite and he puts it on his tongue and he's like, Oh my god, I'm gonna die.
Bobby Fleshman:I'm
Bobby Fleshman:maybe the only one that tasted that.
Bobby Fleshman:I probably just threw it right away.
Bobby Fleshman:That
Bobby Fleshman:Allison McCoy-Fleshman: aftertaste that you have, the residual oils, they were on there for like a week and a half.
Bobby Fleshman:You couldn't taste anything for like,
Billy DuPlanty:Classic,
Bobby Fleshman:classic mad scientist guy.
Bobby Fleshman:Just inspired by an IPA that paired well with the dessert.
Bobby Fleshman:Never concentrate on IPA.
Bobby Fleshman:As we hear the
Bobby Fleshman:Allison McCoy-Fleshman: 547 bell downstairs.
Bobby Fleshman:Yeah.
Bobby Fleshman:Even the 5, 4, 7 be gods are like, no, don't do that.
Bobby Fleshman:A lot of cocoa in
Bobby Fleshman:this.
Bobby Fleshman:Oh yeah.
Bobby Fleshman:Really strong baker's kind of cocoa.
Billy DuPlanty:Yep.
Billy DuPlanty:cacoa.
Billy DuPlanty:Nibs.
Billy DuPlanty:Mm-hmm . That's what we used in this.
Billy DuPlanty:We've, we've used in the past Chico, which is like a liquid five version of it.
Billy DuPlanty:I a
Bobby Fleshman:couple bags of back there.
Bobby Fleshman:I love it.
Bobby Fleshman:Yeah.
Billy DuPlanty:I think it tastes good.
Billy DuPlanty:Kyle hates it.
Billy DuPlanty:He's like, I, it, it's too sweet.
Billy DuPlanty:It's not, he doesn't like it.
Billy DuPlanty:He would rather use, well, there are two different ones.
Billy DuPlanty:They have an unsweetened sweet.
Billy DuPlanty:So yeah, I, yeah, I mean for this, I think these are just regular unsweet cacao nibs.
Billy DuPlanty:Yeah, yeah.
Billy DuPlanty:Allison McCoy-Fleshman: I have a rookie question.
Billy DuPlanty:What makes it a pastry stout?
Billy DuPlanty:I'm looking at the brewers.
Billy DuPlanty:So I'll say from our standpoint, anything that has pastry in it, typically it's, Like we're adding things like marshmallows or we're adding graham cracker or something of that flavor chocolate also like if we're actually adding chocolate to it like that, that's that's what we would classify as
Bobby Fleshman:and then I would add to that you generally start with a really, really, really sugary work and then you ferment it down to a reasonable level, but you leave a ton of sugar behind.
Bobby Fleshman:So you have an 8 percent beer, but it's a really sweet beer at the same time.
Bobby Fleshman:Cool.
Bobby Fleshman:Then you can add in stuff on top.
Bobby Fleshman:Allison McCoy-Fleshman: I don't know.
Billy DuPlanty:Terrible yields.
Bobby Fleshman:Yeah.
Bobby Fleshman:Double mash.
Bobby Fleshman:We can talk about that later, but yeah, there's all these things.
Bobby Fleshman:Allison McCoy-Fleshman: It's really good.
Bobby Fleshman:I it was is there something about you add lactose in it or something or is that what's that?
Billy DuPlanty:Yeah, we I believe there is lactose in there.
Billy DuPlanty:Allison McCoy-Fleshman: Oh, it says milked out right there.
Billy DuPlanty:Duh.
Billy DuPlanty:Yeah
Billy DuPlanty:Yeah, so lactose also would go into that pastry level thing We do have trace amounts of that in our fruit punch stuff though to to help balance our sour but it's like For like a 40 barrel batch.
Billy DuPlanty:It's like not even a full bag.
Billy DuPlanty:So it's it's really dialed
Billy DuPlanty:Allison McCoy-Fleshman: This I'm just gonna comment on the label.
Billy DuPlanty:I love y'all's branding this one in particular though stands out to me It's this gorgeous can with the young blood beer company right in the middle And then it's got this really great cartoon hot chocolate with the heart art that the marshmallows and the hot chocolate Steam coming off the top and it reminds me that Bobby asked me years ago.
Billy DuPlanty:He's like just describe a beer You want me to make and I was like, yeah I want it to smell like chocolate and then taste like Vanilla ice cream and I want to have that feeling or experience of you know The hot drizzle hot syrup chocolate syrup on the cold ice cream that hot to cold transition Yes, I want that experience in a beer and he did it you brewed Order right?
Billy DuPlanty:Yeah, it was a second chance porter that we won second place national homebrew competition with and we haven't even brought that one back
Billy DuPlanty:But I had that it's an award winning beer.
Billy DuPlanty:What do you guys think?
Billy DuPlanty:Allison McCoy-Fleshman: It was named after a dog and she died and we said metal and anyway But I that exact same experience has been captured in this So that was that brought back all those memories of that other beer, which is a totally different beer, but the experience is right there You with the label on top.
Bobby Fleshman:Saying I love that.
Bobby Fleshman:So all this and I've got 75 ideas for a collab.
Bobby Fleshman:So that'll have to be a future episode when we get the brewer involved.
Billy DuPlanty:Hell
Bobby Fleshman:yeah.
Bobby Fleshman:Allison McCoy-Fleshman: Alright.
Bobby Fleshman:And I really hope it's called whatever, when I was in Lithuania.
Bobby Fleshman:Although he starts every conversation.
Billy DuPlanty:It's on here.
Billy DuPlanty:So Anyways, I Was in Lithuania.
Billy DuPlanty:And respect the wine in the box.
Billy DuPlanty:Those are the, those are the I did get this one last night.
Billy DuPlanty:We're doing Movember right now.
Billy DuPlanty:So we're raising money for, you know, prostate cancer awareness and suicide prevention.
Billy DuPlanty:And it's us in a bunch of different breweries in Milwaukee.
Billy DuPlanty:But we're at a, at Bernhardt's doing this and somebody said, I don't know who they were talking to.
Billy DuPlanty:It definitely wasn't me, but it was, like a sexy Jacques Cousteau thing going on.
Billy DuPlanty:So that was, that was the most recent one before I arrived here today.
Gary Arndt:Well, I got to say when we started recording these episodes, I had a question as to why you were an experimental brewery and now I completely get it.
Gary Arndt:It makes perfect sense.
Gary Arndt:And that concludes this episode of Respecting the Beer.
Gary Arndt:Make sure to subscribe to the show on your favorite podcast player and join the Facebook group to get updates between the episode.
Billy DuPlanty:Tell them about the Patreon.
Gary Arndt:We have a Patreon.
Gary Arndt:Oh, yes, we do have a Patreon and you can support the show over on Patreon.
Billy DuPlanty:Hell yeah.
Gary Arndt:And you can get the links to all this stuff in the show notes.
Gary Arndt:Until next time, please remember to respect the beer.
Billy DuPlanty:Sorry.
Billy DuPlanty:No, I was excited.
Billy DuPlanty:I've literally never had a reason to say the word Patreon and I listen to podcasts like a crazy person.
Billy DuPlanty:I'm like, I want to say the word Patreon.
Billy DuPlanty:You do it, man.
