gleaming and geek gleaming and the geek

and welcome to the gleaming and the geek podcast are you recording this time john gleaming the geek and guests

yeah star studded i would say i would say i would say i would say, sure. Episode 90, we brought out the big guns. That's right. Last week before we go on the radio. So it's our last one at a bar for a long time. Yeah, that's true. So we made it a good one. Well, what remains to be seen, John. No, no, I don't mean the podcast. I mean, we picked a good bar.

Yeah.

Yeah, so we came, what was it? How long ago were we here? We were here six weeks ago? I think it was four. Four weeks, last month ago. At a 612 brew, which is on 945 Broadway. Broadway and Central, Northeast, Minneapolis. Yeah, but not the easiest thing to find for a Broadway,

Sanjo, because it's kind of tucked underneath it.

You've got to go to the, Central, northeast, Minneapolis. Yeah, but not the easiest thing to fight for Broadway and Central,

because it's kind of tucked underneath there. You've got to go to the, what, northeast corner of Broadway and Central, kind of go down what the parking lot is, and it's sort of tucked away on the side of the building there. But yeah. Yeah, look for the food truck. That's right. Look for the food truck. But we liked it here. We went here for a Twins Daily Get Together, which, I don't know, there was like 100 people showed up and it was great. A shocking amount of people for a spring training game. Yeah, right. We agree. We can't quite believe. We can't quite believe it. And we liked it here so much that we decided to come back, and we liked the beer here so much.

We were like, let's talk to the guy who makes the beer here. Did you say where here is? 612 brew? Okay, good, okay, good, okay. 945 Broadway. Good, yeah, okay. You know, et cetera. Which is relative we knew. Okay, so we're here with Adam Schell, the brewer. Is that your official title, Brewer?

I know I have your business card.

The head brewer.

Head Brewer.

Even better? Yeah, so how long have you guys been open here? It's not that long, right? The tap room's been open since February 13th. And before that, we started brewing about mid-January. And the build-out and everything everything the construction on the building started late fall or late summer early fall and how so how long were you involved

were you involved right from the beginning like you you were helping with some of the construction

stuff or you've just been kind of waiting or what was the deal I was hired on after they'd already

done the purchasing and everything had kind of started construction-wise I was hired on so i was here just in time to build up the the brewhouse and you know lay the

equipment out as it came in cool so that because that part is like the testing of a different

types of beer sounds great to me because i'm sure you know i'm sure there are batches that are

undrinkable or whatever or not great like you take a sip and you go, but for the most part, you're kind of just tinkering. Yeah, I assume you're not testing. Testing beers on these massive things that you're talking about here, right? No, and fortunately for us, all of the mainline recipes that we have were developed homebrewing with one of the founders had done it all in his garage.

So we had recipes to build on to begin with. So we didn't really have to do any testing. We just jumped right into it. Just, you know, the math involved in bringing it up to 15 barrels from five gallons. Well, that's what I was going to want to do. Is it, do they scale well? I mean, it would seem to be like it is one thing to brew, you know, a five--gallon bucket or a 10-gallon bucket, whatever you're doing when you're doing the home-brewing thing. But when you're talking, you know, 80 barrels worth of stuff, is it, I don't think it's just a matter of multiplying by, you know. It's not. There's a lot of math that goes into it, the more complex math that goes into it. I can get into it, but it really has to do with the efficiency of your brewhouse and, you know, you're extracting more on a bigger, you know, something that's designed for commercial use, as opposed to, you know, a kettle in your garage. Does it turn out fairly close to what it was like when you

were home brewing it does it does now but i mean the first the first couple batches we were kind

of finding that yeah i mean nothing was ever too far off but it took that kind of finding

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