ALL THE CLEAN-UP.
ERIN: HOMEBREW, CRAFT BREW,
MICRO, NANO -- EVERYWHERE YOU
TURN, PEOPLE ARE BREWING BEER.
IF YOU'RE CURIOUS ABOUT WHAT ALL
THE BUZZ IS ABOUT, BUT DON'T
WANT TO MAKE YOUR HOME A TEST
KITCHEN?
ERIK AND SKY CROSWELL HAVE YOU
COVERED.
>> YOU ARE AT INCREDIBREW.
WE ARE THE OLDEST
BREW-ON-PREMISE IN THE COUNTRY.
ACTUALLY, 1995 IS WHEN WE
OPENED, SO 22 YEARS AGO.
AND WHAT HAPPENS HERE -- IT'S A
VERY LAB-LIKE SETTING.
A LOT OF FOLKS WILL COME IN AND
ACTUALLY MAKE THEIR BATCHES OF
BEER, WINE, OR SODA.
ERIN: THE CROSWELLS BOUGHT
INCREDIBREW IN 2015, AFTER ERIK,
A LONG-TIME CUSTOMER, DECIDED TO
GIVE UP HIS CORPORATE JOB AND
TURN HIS HOBBY INTO HIS
BUSINESS.
>> FOR ME PERSONALLY, I AM VERY
MUCH A PEOPLE PERSON.
I LIKE BEING AROUND PEOPLE.
PRIOR TO THIS, WORKING IN A
MARKETING CAPACITY BEHIND A DESK
FOR 40 HOURS A WEEK.
IT WAS NICE TO GET OUT FROM
BEHIND THAT DESK AND BE WITH
PEOPLE, COMMUNITY.
ERIN: SO WHAT CAN YOU EXPECT
WHEN YOU COME TO BREW?
>> THEY CAN EXPECT A LOT OF FUN.
>> SOMEONE ALWAYS SAYS, WHAT DO
I NEED TO BRING?
AND I ALWAYS SAY, BRING YOUR
HAPPY SHOES.
>> THAT'S RIGHT.
>> IT IS TRUE.
ERIN: NO EXPERIENCE IS NEEDED.
THE CREW AT INCREDIBREW WILL
WALK YOU THROUGH ALL THE STEPS.
THE HARDEST PART -- PICKING A
RECIPE.
>> WHEN SOMEONE WALKS IN THE
DOOR, WE REALLY JUST HAND THEM
THIS BOOK.
THIS IS THE BIG OLD BOOK OF
RECIPES.
IN HERE, YOU'RE GOING TO FIND
ABOUT 200 RECIPES, VARIOUS
DIFFERENT STYLES FROM ALL OVER.
LOOK AT THAT -- TEDDY HOPPER,
THAT'S OUR HEADY TOPPER CLONE.
AND HOPTIMIST, WHICH IS A
SCULPIN CLONE.
AFTER THEY SELECT THE RECIPE,
OUR TEAM WILL WALK THEM THROUGH
THE ENTIRE PROCESS.
THEY CAN EXPECT TO BE HERE TWO
HOURS FOR BREWING.
THEN THEY ARE GOING TO LEAVE IT
WITH US FOR ABOUT TWO WEEKS TO
FERMENT AND CARBONATE, AND THEN
THEY'LL COME BACK TO BOTTLE IT
, WHICH THEY CAN EXPECT TO BE
ABOUT -- CAN EXPECT TO BE HERE
ABOUT AN HOUR AND A HALF THAT
DAY.
ERIN: ERIK AND SKY SAY THERE IS
NO TYPICAL CUSTOMER, BUT QUITE A
FEW REPEATS.
>> I THINK YOU GET EVERYWHERE
FROM THE CASUAL MILLENNIAL WHO
WANTS TO LITERALLY THAT WEEKEND
LEARN HOW TO BREW BEER AND
THAT'S THAT, AND THAT'S FUN FOR
THEM -- AND THEN YOU GET INTO
THE PEOPLE WHO ARE REALLY MUCH
MORE IN-DEPTH AND HAVE
SPREADSHEETS FOR YEARS OF
MINIMAL TWEAKS THEY DO TO BEERS,
THAT THEY WANT TO HONE IN ON ONE
SPECIFIC FLAVOR.
ERIN: RANDALL MCINTYRE AND
RICHARD NORTON ARE PART OF A
GROUP OF BEER ENTHUSIASTS WHO
GET TOGETHER QUARTERLY HERE AT
INCREDIBREW.
>> WE ARE MAKING BEER.
ENJOYING IT VERY MUCH.
WE HAVE BEEN DOING THIS -- I
HAVE BEEN INVOLVED DOING IT FOR
ABOUT EIGHT YEARS, WE HAVE A
GROUP OF PEOPLE BEEN HERE ABOUT
16.
>> THIS IS VERY EASY.
IF YOU TRY TO DO THIS AT HOME,
WHICH I HAVE DONE, IT'S A
DIFFICULT AND MESSY PROCESS AND
YOU GET VERY MIXED RESULTS MANY
TIMES.
THESE GUYS HAVE THE RECIPES DOWN
PERFECT, SO I CAN'T EVEN
REMEMBER A TIME WE GOT A BAD
BATCH OF BEER IN A LOT OF YEARS
DOING THIS.
AND IN FACT, ANYTIME WE GOT ONE
THAT MAYBE WAS PROBLEMATIC,
THESE GUYS TOOK CARE OF IT.
ERIN: THEY SAY HALF THE FUN IS
GETTING TOGETHER WITH
LIKE-MINDED BEER GEEKS.
>> IT'S JUST CAMARADERIE.
MAKE SOME BEER -- AND IT'S GOOD
BEER.
I HAVE HAD SOME HOMEBREW FROM
PEOPLE THAT IS NOT VERY GOOD, SO
THIS WAS A WAY TO MAKE HOMEBREW
BUT NOT MESS IT UP.
WHAT IS AMAZING -- >> WHAT IS
AMAZING TO ME IS WHEN YOU SEE
THEM INTERACT WITH EACH OTHER
AND BUDDY UP.
PEOPLE THAT, OUTSIDE OF HERE, I
DON'T THINK YOU'D SEE THEM
TALKING TO ONE ANOTHER, BUT IN
HERE, IT'S LIKE -- DO YOU WANT
TO TRY WHAT I MADE?
WANT TO TRY WHAT I MADE?
NEXT THING YOU KNOW, THEY ARE
TALKING EVERYTHING BUT POLITICS,
BECAUSE THAT'S THE ROLE.
ERIN: BEER NOT YOUR BEVERAGE OF
CHOICE?
DON'T WORRY, THERE IS WINE HERE,
TOO.
>> WHAT FOLKS DO -- JUST LIKE
THE BEER, THEY COME IN AGAIN TO
THAT LAB-LIKE SETTING.
THEY'LL GET TOGETHER WITH SOME
LIKE-MINDED FOLKS AND START
MAKING THEIR WINE.
OUR TEAM WALKS THEM THROUGH THE
WHOLE PROCESS.
EACH BATCH IS GOING TO GET THEM
APPROXIMATELY 28 BOTTLES, AND WE
HAVE ABOUT 30 DIFFERENT
VARIETIES.
WE SOURCE THE JUICE FROM ALL
OVER THE WORLD.
>> WE ARE HERE TONIGHT TO MAKE
SOME WINE.
WE ARE DOING IT WITH MY HUSBAND
AND STEP-DAUGHTER.
AND WE ENJOY DRINKING DIFFERENT
KINDS OF WINE.
AND WE HAVE BEEN HERE BEFORE TO
MAKE WINE AND REALLY ENJOY IT.
IT'S PART OF BEING WITH FAMILY
AND PART OF DRINKING WINE
TOGETHER.
ERIN: ON ANY GIVEN NIGHT AT
INCREDIBREW, YOU CAN FIND PEOPLE
MAKING WINE, LABELING, BREWING,
EVEN MAKING SODA.
>> FOR ME, I LOVE WHEN WE ARE
OUT AND ABOUT -- DOES NOT MATTER
WHERE WE ARE -- IF WE MENTION TO
ANYONE THIS IS WHAT WE DO AND
THIS IS OUR BUSINESS, EVERY TIME
SOMEONE SAYS, I'VE BEEN THERE,
MY FATHER HAS BEEN THERE, MY
BROTHER HAS BEEN THERE, I WENT
AS A KID AND MADE SODA.
THEY ALL SAY, WE HAD SUCH A
GREAT TIME, AND THAT SHOWS ME WE
ARE GIVING EVERYONE A GREAT TIME
WHILE THEY'RE HERE.
ERIN: BACK TO THE BEER -- THE
MEN HAVE BEEN BUSY, ALL THE
KETTLES ARE BOILING, BUT WHAT'S
INSIDE?
>> I AM A BIG FAN OF IPA.
I THINK MOST OF THE CREW HERE IS
IPA, SO WE USUALLY DO THREE TO
FOUR EVERY ROUND, THEN A
PILSNER.
WE WILL ALWAYS DO TWO TO THREE
OTHER ONES EVERY BATCH, BECAUSE
WE ALWAYS MAKE SIX BATCH ROUNDS.
ERIN: ERIK'S FAVORITE BREW?
>> THE ONE THAT'S IN FRONT OF
ME.
MY FAVORITE BREW IS THE NEXT
ONE.
I KIND OF LIKE HUNTING FOR THE
NEW TREND, AND RIGHT NOW, IT'S
STILL THE IPA AND WHAT CAN YOU
DO WITH THAT.
THAT IS THE TRUTH.
HOW MANY MORE HOPS CAN YOU SHOVE
INTO A BEER THAT YOUR TONGUE CAN
REALLY TAKE?
ERIN: ERIK AND SKY BELIEVE THE
FUTURE IS BRIGHT FOR
INCREDIBREW, AND THEY THINK
THEY'VE GOT THE RECIPE JUST
ABOUT RIGHT.
>> I THINK THE REASON IT HAS
LASTED SO LONG IS THAT IS
SPECIAL, AND IT'S A SPECIAL
EXPERIENCE, SOMETHING PEOPLE
DON'T GET ELSEWHERE, EVEN OTHER
BREW-ON-PREMISES.
AND FOR US, IT'S IMPORTANT TO
KEEP THAT UNIQUENESS AND KEEP
THE FEELING OF WHAT THIS PLACE
IS.
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