Drips & Draughts: Make and Serve Craft Beverages on Draft
Summary: The Drips & Draughts Podcast is dedicated to the craft beverage industry and all markets that could potentially be serving craft beverages on draft. When most of us think "draft beverage", beer is the first thing that comes to mind. We're here to discuss the wide variety of craft beverages that can be served on draft. Whether that be beer, soda, tea, sparkling water, kombucha or coffee. There are many ways to make and serve craft beverages on draft and we're here to discuss them all. The craft beer industry is booming - Did you know that you can easily serve your favorite craft beer on draft at home? We'll discuss the equipment necessary to get a keg of your favorite craft beer pouring on draft in the comfort of your own home. The coffee industry is changing - Have you ever tried cold brewed coffee on draft? Coffee shops and restaurants all over the country are starting to serve cold brewed coffee on draft, and to take it even one step further, many shops are now serving "nitro coffee". Nitro coffee is cold brewed coffee that has been infused with nitrogen and is poured on draft out of a stout faucet. This process gives it the same rich, frothy, cascading pour that you’ve likely seen in a pint of Guinness. Want to learn how to take your coffee to the next level? We'll show you how! Want to learn how to make and serve naturally flavored sparkling water? We'll show you how. Whether you're a small business owner, a craft beverage lover or maybe just a tinkerer, there will be something for you on the Drips & Draughts Podcast.
We continue our conversation with Colin Phillips, the found of ColsBrew based out of Dubai. We dig further in to a term that Colin coined to describe the levels of his cold brew, “Crafted Intensity”. “Crafted Intensity” is noting that not all tasters palates are the same. We also talk about starting up a new business and the time and thought that goes into the process long before the company launches. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways Two versions of one coffee – Black and Gold label HACCP – Hazard Analysis Critical Control Point Batch and recall system – developing systems that give you the most consistent and best product possible What we mentioned on during this show Episode 70 Transcript [intro music] Brendan Hanson: Hey there, welcome back to the Drips & Draughts Podcast. On today’s episode, we continue our discussion with Colin Phillips from ColsBrew in Dubai. Our interview with Colin got a little bit long, so we split it into two episodes. If you didn’t catch the first part, you can do so by going to dripsanddraughts.com/068. In episode 68, we talked with Colin about his company and about some of the processes and procedures that are necessary to have a Cold Brew company in Dubai. Today we talked a little bit more about his products specifically, the labeling and the marketing that he is doing. He’s got a term that he coined called “Crafted Intensity” which is, in my opinion, something that’s quite a bit different than a lot of the stuff that you’re seeing out there. So we dig into that with Colin, as well as a few other things and other topics. If you want to learn more, check out the show notes for this episode or check out Colin’s company online, its colsbrew.ae, that’s c-o-l-s-b-r-e-w dot ae or you can find them at colsbrew on Instagram and Facebook. If you’re looking for show notes for this episode, you can find those by going to dripsanddraughts.com/070. Just a reminder, this episode is a continuation of episode 068, so if you didn’t listen to that one, go back and do that and remember, I had a bit of a cold when we recorded this so I sound a little bit nasally. Hope you enjoy it. [music] Announcer: Thanks to our sponsor Cold Brew Avenue. The first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up to 50 gallons using their 100% reusable stainless steel filter system. Visit them at coldbrewavenue.com to learn more. [music] Brendan: Now back to our interview with Colin Phillips. Well, cool. We’re kind of switching gears moving on to more of that coffee landscape in Dubai. What’s that like? Is there a big coffee culture in Dubai like what we might see here in the States and in big cities? Or is it something that is up and coming? What’s your thought there? Colin: Yes, it’s very much up and coming. I guess, in the grand scale of things, I’ve probably started into the business — well, cold brewing have come right at the beginning, but in term of cafes and the coffee industry, probably I feel I’m about in the middle of the upward trend. It’s kind of a nice place to come in and it’s growing and it is trending. There is some really nice places popping up, some boutiques popping up,
In this episode, we continue our Australian cold brew series as we’re joined by Luke Docherty from That Cold Stuff out of Western Australia. That Cold Stuff is a husband and wife cold brew team started by Luke and his wife Nicky. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways Got the idea to start That Cold Stuff after a visit to the US and trying nitro coffee for the first time Took a bit of experimentation and research prior to finding the right mix/process That Cold Stuff found a nice niche within the active lifestyle community, health food stores, etc. Using a pouch verse a bottle to differentiate their product What we mentioned on during this show Episode 69 Transcript Brendan Hanson: Hey there. Welcome back to another episode of the Drips And Draughts podcast. Today we continue our Australian cold brew series as we’re joined by Luke Docherty from That Cold Stuff. This is part five of our series which you can find by going to dripsanddraughts.com/69. We’re also putting together an Australia cold brew series page on our website. That page will have links to all episodes as well as to all the websites and social media accounts for all of our Australian cold brew guests. If you want to see that page you can go to dripsanddraughts.com/aucoldbrew. Outside of the Australian cold brew series, another thing we’re working on is getting together a cold brew cocktail e-book and we’re trying to make it a collaborative e-book. We’re trying to get our customers, our friends, just anybody who’s listened to the podcast or maybe used one of our cold brew systems. We’re basically just trying to get cold brew cocktail recipes submitted to us along with a higher quality picture so we can put together an e-book and feature some of our clients and customers in a collaborative e-book and hopefully get them, or you, in front of a customer base that they might not normally be in front of. We’re hoping to get that e-book done, basically one page per cocktail, nice picture of the cold brew cocktail along with the recipe and then we’re hoping to get a logo so we can actually link to each one of you who do submit a recipe. If you’ve got any interest in being part of that project go to dripsanddraughts.com/coldbrewcocktails, that will redirect you to a form where you can submit a recipe. These recipes can be anything you want. They can be alcoholic, they can be non-alcoholic. They could be seasonal so really have at it. Have some fun with it. The only criterion that we’re really going to have is that it needs to have a cold brew in it. Again, if you want to be part of this project go to dripsanddraughts.com/coldbrewcocktails. Alright. That does it for the intro. If you’re looking for links or show notes for this episode, you can go to dripsanddraughts.com/69. Let’s get into today’s interview with Luke Docherty from That Cold Stuff. [music] If you’re looking to learn more about cold brew or draft coffee, make sure you check out Keg Outlet’s Ultimate guide to Cold Brew Coffee and serving coffee on draft. But hey, don’t just take my word for it. Here’s Daniel Browning from the Browning Beverage Company in Marfa, Texas. Daniel: I got on the Internet and started looking around and I found Keg Outlet’s Ultimate guide to Cold Brew Coffee and...
Today we’re joined by Colin Phillips, the found of ColsBrew based out of Dubai. We talk with Colin about how his background in sports science and how he applies a scientific approach to measuring and tweaking variables in cold brewing. Colin coined a term, “Crafted Intensity” which he uses to describe the strength of his cold brew, noting that not all tasters palates are the same. We also talk about starting up a new business and the time and thought that goes into the process long before the company launches. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways Don’t start a business and then start trying to figure out a cold brew recipe – make sure you have something that you (and others) like first. “Crafted Intensity” is a visual representation of the strength of the brew. Could be similar to ABV or IBU in beer. What we mentioned on during this show Episode 68 Transcript Mentioned in this Show ColsBrew | Facebook | Instagram Joseph Rivera | Coffee Chemistry
Today, we’re joined by Jack Adams from Mr. Bean Cold Brew in Queensland, Australia. If you haven’t seen the episode artwork for this show yet, we suggest you check it out because Mr. Bean has a cold brewery that will make you drool. Designed specifically for their production, their facility is well appointed and just downright gorgeous. We talk with Jack about cold brew cocktails, Australian cold brew scene, and of course, we quiz him about their brewery space. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways What we mentioned on during this show | Mr. Bean Image Gallery Episode 67 Transcript Brendan Hanson: Hey there. Welcome back and thanks for tuning into another episode of the Drips & Draughts Podcast. Today, we continue our Australian Cold Brew Series, as we’re joined by Jack Adams from Mr. Bean Cold Brew Coffee, based out of Queensland, Australia. As we’re going to learn during the episode, Mr. Bean does a good job promoting themselves at local markets and making drinks and beverages at those. Plus, they have a good reach by having their products stocked at local markets, grocers and cafes. But I think the one big thing that drew our attention to Mr. Bean Cold Brew was the post that we saw on Instagram a few months back. Mr. Bean did a tremendous job in developing their cold brewing space, specifically for cold brewing. I’m sure this will be the episode cover. But it’s just a beautiful space. I won’t talk too much about it now because Jack and I talked about it in the episode. But if I were ever going to start a cold brew company, I would probably ask Jack and Polly to consult with me on developing my workspace. Our interview today with Mr. Bean Cold Brew is the fourth in our Australian Cold Brew Series. It looks like we’re going to have five and maybe six in total. Today’s episode is number 69. You can find the show notes for this episode by going to dripsanddraughts.com/69. If you’re looking for any of the other episodes, episode 61 was with Filament Coffee. Episode 63 was with Rushmore Coffee. Episode 65 was with Bellerophon Cold Brew. Got a lot of Australian companies popping up and we’re hoping to feature at least one from every corner of Australia. As it turns out, the timing is actually working out pretty well. Because scheduling these with the Australians hasn’t been as difficult as I thought it was going to be. We’re approaching the middle of summer here in the States. and a lot of the local companies are just too busy. They keep telling me, “Maybe we can do this in a month or two months.” So I have interviews that keep getting pushed off. But it’s winter in Australia, so it’s been a lot easier than I anticipated getting these episodes scheduled and recorded. With that, a big thanks to all the Aussies who are making this happen for us. If you’re looking for links or show notes from this episode, you can find those by going to dripsanddraughts.com/67. All right guys, that’s going to do it for the intro. Let’s get into today’s interview with Jack Adams from Mr. Bean Cold Brew. Male Speaker: Thanks to our sponsor, Cold Brew Avenue. The first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up the 50 gallons using their 100% reusable,
Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways What we mentioned on during this show Episode 66 Transcript No transcript this week. Mentioned in this Show
On today’s episode, we’re joined by Bellerophon Cold Brew as we continue our Australian Cold Brew series. Owner Alex Leech has joined us on the podcast once before back on episode 48. Today, we talk with Alex about how to approach bars and restaurants about carrying your cold brew product (whether that be bottled or on draft). We get into discussions of cold brew tea and how a cold brew company can explore the world of tea as well. We also talk briefly about structuring a cold brew business. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways How to go about getting your cold brew into bars and restaurants Cold Brew Martini – “Cold Brewtini” will combat the espresso martini – entirely pre-mixed in a keg Kegged cocktails – pour a complete cocktail in zero time when compared with a typical mixed drink When pitching your cold brew, start with people you know first Cold brew tea can be a very profitable offering Launching a fitness cold brew w/ MCT oils Purging headspace with nitrogen can really help stabalize the taste/flavor of cold brew What we mentioned on during this show Episode 65 Transcript [music] Brendan Hanson: Hey there, you are listening to the Drips & Draughts Podcast. As always I am Brendan Hanson and I will be your host today. Welcome back to part three of our Australian Cold Brew series. Well, today we will be joined by Alex Leech from Bellerophon Cold Brew. Alex actually joined us back on episode 48, so if you are interested in checking out on that episode you can do that by going to dripsanddraughts.com/48. If you have not yet listened to the other episodes from our Australian Cold Brew Series, make sure you go back and check those out. Back in episode 61, we were joined by Filament Coffee out of Perth. Episode 63 we were joined by Dustin Bailey from Rushmore Coffee. Today episode 65, we are joined by Bellerophon Cold Brew and for part four we will be joined by Mr. Bean Cold Brew. Who holds a place in my heart right now, because they just sent us four bottles of cold brew all the way from Australia. That would be episode 67, and we are looking to get one final cold brew company from Australia and so if you got any ideas let us know. As you listen to today’s episode, if you notice any audio problems, Alex and I had a bit of a hard time getting our audio linked up, but I think it finally happened. I haven’t gone back and listened to the episode yet, so hoping it will all work out. If there are any audio problems that’s why. We just had a problem connecting and speaking of audio, we actually just got a review on iTunes. A five-star review from juangui28. Anyways, the title is Great Content Great Quality. The review says, “Love the podcast, it has been a great source of information while kick-starting my business. As an audio guy, the audio quality is great.” Juan, thank you for the review. We appreciate it and best of luck starting up that business. As always if you get any value from this podcast do what Juan did, hop on iTunes and leave us a quick rating and review. It does not have be long, it does not cause you a thing, spread the love, leave us a rating, leave a review. All right, that is going do it for this intro. Let’s get into today’s episode with Alex Leech from Bellerophon Cold Brew. [music]
In today’s episode, we’re joined by Steven “Cheech” Chiocchi from Cheech’s Own Cold Brew out of Somerville, New Jersey. Some of our discussion topics include starting a side business and growing/scaling it, working in a shared space, bottling, trial & error and much more. Thus far, Cheech’s Own has been growing organically through a heavy presence at farmers markets as well as at local festivals and events. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways Organic growth through a consistent schedule at local farmers markets/events. Decreasing costs by purchasing in bulk and reviewing processes (Six Sigma) Gallery / Photos What we mentioned on during this show Episode 64 Transcript Brendan Hanson: All right, you’re listening to the Drips & Draughts podcast. As always, I’m Brendan Hanson. We’ve got Cary in the studio with us today. We’re joined by Steve from Cheech’s Own. How are you doing Steve? Steve: I’m good. How are you guys? Cary: Doing good. Brendan: Doing great. Cary: Thanks for coming out. Steve: I’m very happy to be here. Brendan: Awesome. I didn’t want to butcher your last name, so I’ll let you introduce yourself really quick. Steve: Sure. It’s Chiocchi actually, hence Cheech. Everybody just shortens it up and it just turned into Cheech after high school. Brendan: Right on. Well, mind giving us a quick background on yourself? Steve: Yes, sure. Where do I start? I’m I guess what most people call a multi-startup entrepreneur. I’m 29 right now, about to be 30. When I was 20 years old, I quit my full-time job when I raised about half a million in funding for a mobile application startup, which is very similar to Groupon, or if you guys get Valpak over in California or not, but they are like coupon deliveries. I made an app that automates all that, and tracks it, and lets people redeem it and empowers local businesses to bring more people in. I did that for about three years, and then just got interested in other things. I sold the company to another local marketing product and just started another agency after that, and dabbled around with web design and web development. I learned really quickly that hiring your best friends or good friends as business partners sometimes doesn’t work out. [laughter] Steve: I actually left that for a higher paying salary job and moved through my twenties doing director of business development for marketing agencies and stuff like that. I just learned really quickly that I am not somebody that can work for or under anybody at all. [chuckles] Brendan: Entrepreneur in your blood, huh? Steve: I just can’t. I flex and I bust out of every single scenario that involves a cubicle. Then I moved to Florida for a little bit and I started another agency called The Areli Group, which currently still has the lights on and is doing very well. That brings me to where I’m at now, balancing the agency. I started making cold brew in my kitchen and serving it out...
For Part 2 of our Australian Cold Brew Series, we’re joined by Dustin Bailey from Rushmore coffee out of Melbourne Australia. We talk with Dustin about starting a small business and the cold brew scene in Australia. We also talk a bit about cold brew coffee and shelf life. If you listened to listened to Part 1 with Filament Coffee, you likely heard the birds… In this episode, we get to meet Dustin’s dog. The Aussies love their animals! Except for the Ibis. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways Some learning through trial and error… lots of testing and experiments turned into a business. If you’re bottling cold brew, send it to a lab to get tested for shelf life and stability. What we mentioned on during this show Episode 63 Transcript Brendan Hanson: You’re listening to the Drips & Draughts Podcast. As always, I’m Brendan Hanson and I’ll be your host today. On today’s episode, we’re joined by Dustin Bailey from Rushmore Coffee. This is going to be part two of our Australian Cold Brew Series. If you didn’t hear part one, you can find that episode by going to dripsanddraughts.com/61. On part one, we were joined by Filament Coffee from Perth, Australia. Now we’re moving from the west coast to the southeast coast of Australia to talk with Dustin Bailey from Rushmore Coffee based out in Melbourne, Australia. Rushmore is a small startup that’s based solely on cold brew coffee. As you listen, you’ll likely notice that they face a lot of the same challenges that the guys from Filament Coffee faced. Dustin also provides a lot of great information on shelf-life, shelf stability, and some good suggestions for anybody out there who’s cold brewing and bottling coffee. Before we get into today’s episode, just a quick reminder, if you get any value from this podcast, hop in to iTunes, leave us a quick rating and review. Like our most recent review from Johnny3533. Review says, “Love the podcast. Thanks guys for putting on a good podcast. I really enjoy listening during my commute to and from work. I’ve been seriously considering getting into the business and you all have helped me immensely in learning more. Thanks again.” Thank you Johnny3533. We appreciate the review and we really appreciate the fact that it was five stars. If you do launch that business, best of luck. If you’re still listening, do what Johnny did. Hop into iTunes and leave this podcast a quick review. We’ll love you forever. One more thing to note before we get into today’s episode. If you ever have any ideas for a show or a topic that you want us to cover on our show, shoot us an email podcast@dripsand draughts.com or call us 888.620.2739 ext 6. Let us know what you’re looking to hear. Whether it’s a specific topic, maybe you want us to get a person or a company on the show. Just let us know what you’d like to hear and we’ll try to make it happen. All right, gang, that’s it for the intro. Let’s get into today’s episode with Dustin Bailey from Rushmore Coffee. Oh, and please keep in mind, we were recording this from opposite sides of the world, so there is a little bit of audio lag between question and answer sometimes. Hope it doesn’t bother you too much. All right,
In today’s episode, we’re joined by John Aitchinson from Tavern Service Company. In addition to owning the Tavern Service Company, John is also a BJCP beer judge and the VP of the Maltose Falcons (the longest running homebrew club in the US). Our conversation explores the world of beer judging, brewers guilds and homebrew clubs and we touch on how some of these ideas and organizations would be beneficial in the coffee world. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways John owns Tavern Service Co and has been a homebrewer for 45 years! He is also a BJCP judge and VP of the Maltose Falcons BJCP – Beer Judge Certification Program Brewers Guilds help promote breweries by putting on events Homebrew clubs give homebrewers a chance to have their beers reviewed, critiqued and are just a great way to try lots of new beers
On today’s episode, we’re joined by Aaron and Brendan from Filament Coffee out of Perth, Australia. We talk about the cold brew scene in Australia as well as starting a small business on the side while working a other jobs. Subscribe: iTunes | Google Play Music | Stitcher Highlights & Takeaways What we mentioned on during this show Episode 61 Transcript Brendan Hanson: Today on Drips & Draughts, part 1 of our series about Australian Cold Brew, we’re joined by Filament Coffee. [intro music] Welcome to the Drips & Draughts Podcast where we help you bring your craft to draft. From soda to beer and from coffee to Kombucha, we’ll discuss making your favorite craft beverage in small or large batches and how to best serve it on draft. [music] All right, you’re listening to the Drips & Draughts Podcast. As always, I’m Brendan Hanson, and I’ll be your host today. I’ve got Cary in studio for this episode and we’re joined by Brendan, of all people, and Aaron from Filament Coffee. Filament is a cold brew coffee company based out of Perth in Western Australia. Our Australian cold brew series aims to talk about the landscape of cold brew in Australia, but aside from that, we talk about how Brendan and Aaron started Filament while they were working other jobs which I think is going to be a very interesting topic for a lot of people because there’s a lot of people out there who are passionate about coffee and passionate about cold brew. This is the same way that a lot of craft breweries started up, passionate home brewers just got the edge and eventually got the funding or got the capital to start breweries, so this is a cool story, we have a little fun talking, we get introduced to a loud bird that happens to be on the balcony while we’re recording and we have quite a few laughs, so hopefully, you enjoy it as well. If you’re looking for links or show notes for this episode you can find those by going to dripsanddrafts.com/61. Let’s get into today’s episode with Filament Coffee. [music] Announcer: Thanks to our sponsor Cold Brew Avenue. The first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up to 50 gallons using their 100% reusable stainless steel filter system. Visit them at coldbrewavenue.com to learn more. Brendan Hanson: All right, welcome back to the Drips & Draughts Podcast. Today we’re joined by Aaron and Brendan actually, from Filament Coffee in Australia. How are you doing guys? Brendan: Really well. Aaron: Really well, how you guys? Brendan Hanson: Doing good. Cary: Doing good. Brendan Hanson: Welcome, last time we talked it was Australia day, it was about 6:30 or 7:30 AM when we talked, and I think you guys were cracking the beers at that time- [laughter] Brendan Hanson: – so this time- Aaron: That always seems Brendan. [laughter] Brendan Hanson: – but this time you’re having some cold brew. Aaron: This is being recorded. Yes, we were having a beer on a Saturday. We’ve got a couple of different brews floating around the table this morning, I guess we call them test batches and we tend to do it every couple of weeks to choose our own next batch of coffee, so I’m sucking back on an El Salvador Single Origin from a place calle...
060: Beers, Old News, Gluten & The Inventor of Helium Coffee (CoffHe) – Dr. Von Rickstein
059: Sampling Year Old Cold Brew… A Taste Test (Old Brew)
058: Cleaning and Sanitizing Cold Brew Coffee Equipment and Draft Systems
057: Growing and Expanding Cold Brew Into New Markets – Deaf Can Coffee Pushes Boundaries
056: Similarities Between Cold Brew / Specialty Coffee and Craft Beer