00:00:00JUDITH DOWNIE: Okay. Today is May 11th, 2017. This is Judith Downie, interviewer, working with Lynda Cull, interviewee, at Stone Bistro in Escondido, California. (discussion about audio quality)
00:00:20LYNDA CULL: Well like I was saying just a second ago that the entire reason I got into the brewery industry and home brewing and everything was when I was studying abroad in Spain, I realized that first off, I don't really like wine that much, which just kind of a, kind of a bummer when you're in Spain of all places. But it was very cheap to get beer everywhere. You know, you could get little glasses of beer at bars, and it was two, three euros, which is hardly anything. So, we would go out for beer a lot, and at some point, I kind of realized that all of these European beers where they're all lagers, so they all taste like bread. They're all liquid bread. They're not, they're not super interesting. They didn't inspire a lot of, you know, different things in me. But when I was traveling, I realized that, you know, I'm coming back to San Diego, which is this huge tourist location, and I really hadn't done a lot of these San Diego kind of things. So when I came back, it was like, Well, beer is cool. I like beer, and San Diego is the, you know, craft beer capital of the world, supposedly. So, if I'm going to do San Diego things and I want to pick something, that's going to be easy and casual, why not beer? You know.
00:01:37DOWNIE: What year was this?
00:01:38CULL: That was in--I came back in 2014. So, in 2014 was when I really started kind of paying attention to what breweries were down here and kind of testing them out and trying them out. And you know, one thing kind of led to another. I didn't realize because I'd been used to drinking all these European beers that all taste the same, and then I got down to San Diego and realized that there's all these different styles and every single beer tastes different. And a batch from the same brewery will taste different different times. So, that was really interesting to me. And just the entire culture of it. You know, everybody in the craft industry is pretty friendly. Everybody's a little bit nerdy. They like to talk about their beers and what's in it and everything. And it really goes to that kind of next level, where it's a little bit more intellectual in San Diego. You can tell who, when you're talking to someone, if they kind of know what they're talking about or they're totally into it 100%. It seems like people really fall onto one end of the spectrum or the other. So started going around and just trying different breweries. There was a little bar by my house that would do Kill the Keg nights on Wednesday nights. So, it was four dollars--it was three dollars. It started out as three dollars a pint. And then they raised it to four dollars a pint, which is kind of a bummer, but that really expanded my horizons as well. And at the same time, my fiancé--boyfriend at that time, my fiancé now--is up in Santa Barbara. So, I would go to visit him and there's just a handful of breweries up there, but that's really how I got into it was just, I want to do something San Diego-y. Beer is San Diego-y. So that's kinda’ what I got into and then not super long after that--I want to say in 2015--one of my friends just for Christmas bought me a little one-gallon brew kit for home brewing. He was like, “Oh, you'll totally have fun with this.” And it had all the ingredients in it and everything. And to be honest, it sat in my closet for like six months before I finally pulled it out to do anything with it. And it was really funny because, you know, I did it with my fiancé. We were brewing together, and it was like, Okay, it comes with the grains. It comes with the hops and the yeast and the fermenter and all the pieces and parts and everything, and it's reusable. So, I was like, Yes, this is going to be great. And the box said that it was a pale ale, and my favorite style is an IPA--pale ale--because I like those hoppy beers. So, I was like, Okay, this is going to be great. Awesome. The first time we brewed, it was kind of a disaster because we, first off, we didn't realize how many like pots and how much water we would need to do all of this. And we're like brewing in my little kitchen on our electric stove, which is terrible for brewing because the temperature doesn't stay even. And so we, at the end of the day, we've got like ten--we didn't start until eight o'clock at night, which is dumb. I don't know why, but it was so--we had pots and pans all over the place. Everything's a mess. And then, as we were taking our oil and putting it into our ice bath to cool it down again, the fire alarm goes off in our building. And we live in an apartment. It's a very loud, noisy, can't really get away from it kind of thing. So we had to go outside. So my first ever beer is sitting in the sink crashing. It's really close to the temperature that I need to take it out, fire alarm’s going off, you know, my bird is freaking out. We only moved into this apartment like a month before. So, it was, it was just a disaster. So, we went outside but came back in right when we came in and beer was at the perfect temperature. Okay, great. So took it out, fermented it, bottled it, the whole nine yards. It didn't turn out bad. It was drinkable. We called it The False Alarm. ‘Cause we were like, Eh, this turns out crappy? Huh. False alarm. But we, it turned out okay. It did not taste like a pale ale. It tasted more like a Hef (Hefeweizen), which I was a little bit upset about. But, I guess you kind of can't blame it because the kit that we got said it was a pale ale, but the ingredients themselves, it was literally a bag that said malt, yeast, hops. Like I have no idea what kind of yeast, what kind of malt, what kind of hops--don't know how fresh they are or anything like that. So, that was the first round, which, like I said, it turned out drinkable. We learned a lot. So, the second time we tried, we went to the Home Brew Mart just because that was the closest home brew store to us at that time. And it was really convenient because we didn't really know what we were doing and really just kind of, there's like a cooking side to beer and then a science side to beer. We were really just trying to make something drinkable. I have no idea what alcohol content it was, you know, gravity. I had no idea. I wasn't really worried about that at that time. So, we went to Ballast Point—Home Brew Mart--and they're really useful there. We said, Well, we want to brew an Irish red ale next. And they said, Okay. So they went and found a recipe. They scaled it down to one gallon for us because most people brew in five gallons. I just don't have the space for that so we only do one gallon. So, they helped us get all of that set up, so get home brewed it, turned out great. My fiancé says that it rivals the Red Trolley Ale, the Karl Strauss. I don't necessarily think I would go that far, but it was, it was pretty good. So that was fun. We're in our fifth batch now. We're doing an IPA this time, so we'll see how it goes. But I freaked out a little bit because I had--all the other styles that I've done besides the first one have all been dark styles. So, the malts have been really dark, and then when you put it in the fermenter you get a little bit of crud on the top of the fermenter, but it was always dark because that's what the malts were. So, this last time, I checked on it--just a couple of weeks ago--I checked on it, and I had a little bit of a heart attack because there's all this gunk at the top, but it's kind of like greenish a little bit. And I have to like dry hop my beer, and I'm like, Oh my God, I don't want to open this. It's going to be--I'm going to infect it. If it's not already. I thought there was mold on the top or something. I thought I was going to have to throw it away. I was so heartbroken because this is the first IPA we've tried to brew since the disastrous pale ale that wasn't a pale ale. But you know, I went online and posted on my little home brew forum and everybody was like, No, it's fine. You're totally good. That’s fine. So, we're supposed to bottle that this weekend. So, we'll see how that goes. I guess it's going to be a mystery in two weeks to see if it turned out well or not. So, that's kind of how I got started in beer and in home brewing. And then, when I started my career as a financial professional, it was really like, Okay, well anybody could be my client, but who do I really want to focus on? And literally my thought process was, Well, I like the people that work at breweries. I like to drink beer. I'd like to have an excuse to go drink beer while I'm working. So, I guess I'm going to target the beer industry, which I did. I cold called some breweries to try to do more like a financial wellness type program for the employees. I joined Pink Boots kind of not really knowing what it was but still getting that it was women and beer. And because I was working with breweries at the time and had a couple of clients that worked at breweries, I was able to say, Well, I am technically in the industry, which is why they let me in. So that was a big bonus. And that's really expanded a lot of just being someone who likes beer to actually feeling like I'm a little bit more part of the industry, a little bit more in the know and in the loop about different breweries, and who's doing what. At this point, all of my friends are, you know, they come to me all the time like, “What kind of beer should I drink?” You know, they like to go to breweries with me and try all kinds of different stuff. So that's been really fun to kind of get both sides of it--the home brewing side and the more industrial side of it--because I feel like there's a lot of overlap, but at the same time, not quite as much. I know one of the questions on here is your with QUAFF (Quality Ale and Fermentation Fraternity) and other brewing groups. So, part of when I was looking to get into brewery industries, I thought, Okay, home brew groups would be a good place to go. So, the first one that I actually went to was the one up here in Escondido, the Society of Barley Engineers. So I first went to that meeting and it was nothing like I'd ever been at before, you know? (Conversation with waitress) What was I saying? So I went to the Society of Barley Engineers, you know, kind of talked with some of the other people that were there. It was kind of funny because I realized very quickly walking into the room that I was one of the only women with a room full of, you know, 40 people. Um, there's maybe two or three women in there, but most of it is other older men and—
00:11:19DOWNIE: --older men—
00:11:20CULL: Yeah. They're mostly older men. I mean, there's a couple of young guys in there, but they're mostly older. And when I was kind of asking around and chatting a little bit beforehand, I realized that a lot of them are more of the analytical science-y types, like the engineers and IT people and this and that and the other. So that was kind of interesting to realize. And I just remember, I was talking with this one guy, and we were having a really great conversation. It was my first meeting there. I was by myself, just kind of wandering around, talking to people. And after we'd been talking for ten minutes or so, a good amount of time, he goes, So, why are you here? I’m like, Well, I don't understand. What do you mean why am I here? It's a home brew club, like I'm here to contribute and get some knowledge and, you know, kind of see what's up. And he said something to the effect of like, Does your, does your husband brew, or does your boyfriend brew or something? And like, in that moment, I know that I don't even know what my face looked like, but in my head, like I was just shocked. Like, no, I'm the home brewer actually. I'm the one that brews everything. I'm the head brewer in the house. You know, my fiancé helps me because I make him, but not necessarily because this is what he's interested in. So, that was a little bit weird. And it just, it struck me as kind of funny that that's like--we were having this wonderful conversation, you know, totally nothing out of the ordinary. And then--but in his mind, it was just too weird. Like, he couldn't imagine why a woman would be there without some other male figure. And I did go and talk to the other women that were at that meeting afterwards, just because at that point, it was like, okay, there's three of us here. But they were kind of the same thing that that guy had assumed. They were there with their husband. They were not necessarily there because that was their hobby. It was, you know, their joint hobby. And so they came, but they really deferred to their husband to kind of take the lead on that. So that was a little bit interesting. And then, of course, because QUAFF is much bigger than Society of Barley Engineers, a lot of them were also in QUAFF. So, that was how I found out about QUAFF. And then when I found out about QUAFF, I found out about SUDS, the sorority counterpart to QUAFF. So, I haven't been to another home brewers club meeting besides SUDS since then. So, I haven't been to a main QUAFF meeting before, but from what I understand, it's structured a lo, like how the Society of Barley Engineers is, where there's a lot of beer sharing and talking about the scientific numbers specifics, because apparently that's the kind of crowd that gets drawn into home brewing. So, that was kinda’ my experience with home brew clubs is it was just very weird to realize that other people were looking at me and wondering what I was doing there, as opposed to just, oh, this is another person that's brewing and here to share knowledge. So that was a little bit weird.
00:14:25DOWNIE: Yeah. That would be.
00:14:26CULL: Yeah. So, there's just a couple of other weird things that have stuck out to me about that, particularly the way that men have interacted with me when I'm in a brewery. Like I know that the bar that I was telling you about before that had the $3 Kill the Keg nights, I mean, I was pretty much a regular. Every week, I would go. I would always invite some of my friends. If they didn't come, whatever, I'm still going to go and try everything and take advantage of that. So, and it's really cute. They have got a bar, but they've got the entire sitting area. So, I knew that I was--a friend was joining me that night. So, we wanted to sit at the bar. I got there before her. So, I was standing at the bar trying to get one of the bartenders’ attention to order, and it's the guy sitting next to me and talking to his friends. I say, hey, you know, can I look at the beer menu? Sure. They gave it to me. So I'm kind of like looking through it. And then the guy next to me, he's like, Oh, if you're looking for a good recommendation, I would go with the Grapefruit Sculpin, it's really good. And it was just weird because one, I wasn't talking to him, I asked him for the beer menu. I don't need his recommendations. I mean, at that point, I probably know more about beer than he does. Like, I don't need his recommendation. I know exactly what I want. And second off, he kind of showed that he really wasn't that into beer just because I feel like if you're really into beer, of course, you've had Grapefruit Sculpin, you know. That's kind of one of the main staples of San Diego. It's Ballast Point, it's Sculpin, it's grapefruit, but, you know, everybody's had that. So, it was just, it was weird that I didn't ask him for any recommendations. I made it pretty clear. I didn't want to talk to him. He's, you know, pretty obviously like a good twenty years older than me. He's there with his friends. So, I don't know what possessed him to feel like he needed to recommend this to me when--and if you're going to recommend something to me, like, don't make it be Grapefruit Sculpin. I mean, there's thirty beers on this tap list. There's so many other interesting options and you pick Grapefruit Sculpin? (Conversation with waitress) So, I mean, and that's not necessarily the brewing community, it's just kind of the crowd that goes to--
00:16:44DOWNIE: Breweries. Just him relying on his prior (word inaudible)
00:16:49CULL: Yeah. Exactly. You know, I'm sure that if I hadn't known anything about beer, it probably would have been more of an opportunity to strike up a conversation with him. But because I'm like, Eh, you know, I don't need your help. I don't need your recommendations. I really don't care what you think, honestly. I'm not talking to you. And so that was, that was a little bit-- that was one of the moments that really stuck in my head is like, Oh, wow, this is, you know, I think it's totally normal. Of course, I walk up to a bar and order a beer, and I know exactly what I want, but just because I'm a woman, most people are not going to assume that I know what I want, that I know what I'm talking about. A little bit in line with the brewing thing--I was talking with a group of friends. We were around--there was some acquaintances that I talked to a few times, didn't really know super well, and somebody else in the group had started talking about home brewing. And one of the guys is like, Oh yeah, you know, I go to this store and that store. And so I inserted myself into the conversation, and we were talking about different stores and styles and what he preferred in brewing equipment, what I had, and this and that and the other. And, again, same kind of deal as the home brew club. We'd had a good ten-minute conversation, and then he's like, So does your, I mean, is your fiancé brewing? Like, is your husband brewing? You know, basically that same question is like, he, even after talking with me about all of these different home brewing things, he just couldn't believe that it was me that was doing that. He assumed that I was just kind of tagging along on my significant other's hobby. I'm like, What if I don't have a boyfriend? I don't have a husband? I mean, I do, but you know, what if I don't? So, it's just--and this was a guy that--he's similar in age to me, he hangs out with a lot of the same friends that I do, who I would basically consider to be very equitable when it comes to that kind of stuff. But that was just his assumption. And, and it was so funny because as soon as he said it, I knew that as soon as it left his mouth, he was just like, Oh no, I shouldn't have said that, kind of foot-in-mouth syndrome a little bit. But it's, you know, it's that kind of thinking that that really makes me want to continue in the brewery industry and not necessarily get discouraged by it or upset by it. It's a little bit weird and off putting when it happens, because you know, those are the first two times it happened, and I'm sure it's not going to be the last two times, but it'll happen. Especially if I continue to get more and more into the industry and everything, but that's, it's kind of the weird thing is knowing, going into these kinds of things, that other people are going to assume that I have never done this before. I don't know what I'm doing, when it's the exact opposite. I think a lot of people--and a lot of my friends have told me--Quite frankly, there are people that like beer, there are people that love beer. And then there's where you are, which is on a completely different level, taking it to the next extreme. And there's a lot of other people in San Diego that take it to the next extreme, ‘cause that's kind of the city's thing, but very interesting. Interesting reactions I've had with--and it's always men--like I've never had another woman be like, Oh, where's your husband? Why are, you know--I've never been to a SUDS meeting or a Pink Boots meeting, where I'm expected to have a male counterpart with me, and that's my justification for being there. You know, it's never been, I need to have somebody else that's doing this with me to come. It's just, Oh, we're all women, we're all beer aficionados, let's get together and talk about beer in a place where we're not going to get that weird kind of, What are you doing here? Who are you with? Where's your man basically kind of thing. I mean, and because I started not that long ago, these are recent things like that interaction with the acquaintance with my friend group, that only happened four months ago. So I think it's getting better. I think a lot of people are just like, as soon as he said the words, he was like, Oh no, that's not, I shouldn't have said that. So, I think more people are becoming accustomed to the idea that there are women in brewing that are home brewers and do it at their own accord. Not because it's their significant others’ hobby. But obviously there's still room to grow into that. You know, it's still very masculine. It's still considered very masculine, which I don't really understand because it's basically cooking. I'm not sure how that one really gets explained away. But that's kind of where I feel like it's gonna’ get better, but it's probably going to take a long time. I will probably continue to get those kinds of weird, like, What are you doing here? kind of questions. Probably for a long while until more women start popping up.
00:21:48DOWNIE: I think as long as you take it gracefully and it's another opportunity to educate, you know, it's like, that's one thing about craft beer lovers. They do like to educate the non-craft beer drinkers.
00:22:00CULL: Oh brewers love to hear themselves talk. Me included. (Laughter)
00:22:06DOWNIE: So, where do you--I mean--you have such a small system now. Do you see in the future moving up to a larger system? Or are you happy with the size you're producing because it's enough to drink and enjoy and then on to the next thing?
00:22:20CULL: I'm kind of on the fence because at first, I thought, Well, a gallon of beer, that's enough for me to drink and give a couple of bottles to my friends. So, I thought, That's fine. But then once I actually started getting into it, and my friends started hearing about it, of course, everybody wants to try it. And then my office wants to try it. And then my friends of friends want to try it. So, at first, I thought, Well, five gallons of beer is a lot to try to get rid of, but now I realize that it would be very easy to get rid of five gallons of beer. Eventually when I have the space, I'd like to upgrade to a bigger system and start doing the five gallons. But at the same time, I'll probably keep doing one gallons just because I can do all grain. If I had a five-gallon system, I can't do an all grain recipe with five gallons of beer. There's just too much grain to fit into a pot humanly. So, I bought several bigger pots so that I can do all grain for my one-gallon batches. So, extracts are kind of a--I've never done an extract beer. I know that there are ways to do like a half-extract, half-grain kind of recipe. So, eventually when I--our plan is to buy a house in the area, and then, of course, once we own a house and have enough space, then I'd be more than happy to start brewing on a bigger system. But for now, space-wise, and because I do like the all grain--I think that's a lot of fun to actually take it the very first step of doing the grain. So, we'll see where it goes. It's kind of up in the air right now. Going both ways.
00:23:52DOWNIE: Keep your options open—
00:23:53CULL: Exactly. Exactly.
00:23:55DOWNIE: Okay. So, let's see. And you did mention with the Spanish beers, how they all tasted the same, like bread. I find that really interesting. Did you, while you were in Spain, did you have a chance to go outside of Spain and maybe head closer to Germany and experience any beers there?
00:24:11CULL: I'm kind of kicking myself because, you know, when I was living in Spain-- (conversation with waitress) When I was in Spain, I wasn't necessarily as into beer as I am now, so I didn't go to Germany. I didn't go to any of those big, you know, beer-producing countries, which I’m kind of upset about now. You know, the next trip that we go to Europe, we're definitely going to do that. My sister is studying abroad in the Czech Republic, so we're going to visit her and go to Belgium and Germany and kind of do a little beer tour. I did have a couple of craft breweries in Spain. They're kind of few and far between, but there was one--I forgot what it was called--but there was one that was kind of near Madrid that our local bar got a couple of bottles, and they had three options. It was a Hef, which is basically what everything tastes like. But a little bit better ‘cause it's, you know, it's a craft beer, it's not the local well drink. And they had a red ale, I think, and a wheat ale. So, nothing like the IPAs, you know, down here and everything. So, I didn't do a lot of beer drinking when I was there outside of whatever was available, which you know, now--I went to Spain, came back, and then got into beer. So, now that I'm into beer, I really want to go back and kind of try some of these other places, too.
00:25:43DOWNIE: Now what makes a red ale? Just realizing that I don't brew, so—
00:25:50CULL: I'm pretty sure it has something to do with the malts. I feel like whenever I go places, I see a lot of different variations on a red ale. Um, I mean, like when we brewed one, we've brewed an Irish red ale, which has a particular grain profile and not very hoppy at all, much more malty bready kind of tasting, but still as that kind of caramel-y taste to it, which is why it's red ale because you're using darker malts. So, they end up being a little bit more roasted, a little bit more caramel-y, more on the sweeter side. So that's--but I've also seen things that say just red ale or there's a Flanders red ale. So, there's all these weird variations of it, and my entire thing about beer styles is so long as you can justify why it's in that style, I mean, anything goes really. I’ve had pale ales that I would say is an IPA, and IPAs that I would probably call a pale ale or something different.
00:26:47DOWNIE: The categories do seem somewhat subjective.
00:26:50CULL: Exactly. I know that there are technically like hard, fast rules for what's supposed to be in which style if you're going by like GABF (Great American Beer Festival) standards, but nobody's keeping track of the big breweries. I mean, I think it's a call, their style, so it's whatever they want. Basically, just kind of cross your fingers and hope that it kinda’ sorta’ is what you were expecting when you order it.
00:27:14DOWNIE: And enjoy it, no matter what.
00:27:16CULL: Yeah, exactly.
00:27:18DOWNIE: And then, on the Kill the Keg that you mentioned, were they brewing in house, or were these kegs from various brewers?
00:27:27CULL: Yeah, they were from various different breweries. They mostly did San Diego breweries, but they would have a couple of one-off ones from further away. Actually, funnily enough, right around the same time that I moved out of that area and stopped going to that bar, they did set up a little brewing system in the back. So, they're brewing their own beer now. I haven't tried any of it. But we’ll—eventually, I keep meaning to make my way back over there. It's right next to SDSU. So, there's, there's no reason why I can't just drive down the street and check it out.
00:27:58DOWNIE: And now have you gone to White Labs and tried their taster flights, where they have the same beer brewed with several different yeasts?
00:28:04CULL: Yeah. That's crazy. I was so upset when I first heard about White Labs and how they do the different yeast stream tasters because they close at eight o'clock, and I'm usually still working—
00:28:15DOWNIE: And that’s why you were upset. You weren’t upset about the fact they experiment with different yeasts.
00:28:18CULL: Definitely not. I was upset that I couldn't manage to find time to go to them. So, then when I found out that the SUDS meetings are all at White Labs, I was like, Yes, sign me up. I'm going to do that. I love that. I feel bad because my, you know, I've been to White Labs now several times. My fiancé has not, but it's just because it closes so early, you know, it's hard for--We live in UTC, so it's not that far, but by the time I get home, and we both change and we get ready to go and we eat dinner. And then by the time we get over there, it's like 7:30 and it’s last call.
00:28:53DOWNIE: That doesn't leave you any time to actually enjoy.
00:28:55CULL: Right. I mean, because I'm usually done with work so late, we actually tend to pick the breweries that are open until ten because the breweries either seem to close at eight or ten. There's not a lot of in between. So we basically pick the ones that go until ten because, you know, I don't want to get to a brewery and it be last call right when I get there, you know? I’m the kind of person that sits there and drinks one beer in three hours.
00:29:21DOWNIE: And then you feel guilty keeping the staff late.
00:29:23CULL: Exactly. Exactly. So we will look for the ones that are open at 10, but we will make--this Saturday, actually, we both have our days free for once, so we'll probably make it over to White Labs, but there’s so many other breweries. So we'll see.
00:29:41DOWNIE: Yeah. How many breweries would you say you've been to at this point, at least the local?
00:29:46CULL: At least the local ones. Gosh, I have no idea. I'm going to throw out at least thirty. We tend to go back to the ones that we like a lot. So, Kilowatt’s one of our favorites, we go there pretty often. Ballast Point for a long time--we were both pretty hooked on. Still one of my favorite breweries—I’m a little bit mad that they sold out--but I'll enjoy them until the quality changes at least, you know?
00:30:14DOWNIE: So, you haven't noticed a change in their quality since they sold out?
00:30:17CULL: No, not yet—
00:30:18DOWNIE: Taken over.
00:30:19CULL: Right, exactly. It was since they were bought out, taken over or whatever you want to call it. And I, I know that a lot of the people--when they first sold--a lot of the people that worked there were like, No, the original people are going to stay. The brewers are going to stay. All the recipes are still there. So, you know, I give it like five-ish years maybe until the quality changes. I mean, I could be totally wrong. I, you know, I really have no idea. It was so recent ago that I feel like they haven't had enough time to do a ton of changes yet, but you know, Home Brew Mart is Ballast Point. I mean, that's how Ballast Point started, so they've got the Ballast Point tasting room there. So, I always get Ballast Point beer, while I wander around and look at all the other equipment and dream about the things that I wish I had the space to do. But I haven't noticed a significant change. I guess we'll see as time goes on.
00:31:17DOWNIE: And you mentioned that you have a forum that you get online with. And so, you've got the face-to-face through the home brewers and Pink Boots. Do you find--how do you compare the support you get between virtual and in-person, barring the male response to you as a woman brewer?
00:31:40CULL: Yeah. I honestly--it's pretty even. If I had a question and I went to one of the home brew clubs or Pink Boots, I'm sure they'd answer it, and they would give me the entire explanation as to why. Same kind of thing online. I think it's a little bit more interesting online because different regions have different styles and opinions, and I feel like when you're talking to people in the same home brew club all the time, like they all pretty much use the same techniques probably. But when I go online and I'm talking with other people that maybe, you know, they have different equipment than I have accessible, or maybe they get different ingredients because they can get different hops or this and that and the other. So, I mean, the support is definitely still there. I think it's a little bit easier online to cheat just because no--it's very anonymous--so nobody really knows who I am or if I'm a woman or a man or old or young or whatever. So, it's a little bit more non-judgmental online, I would say. If I ask a specific question, I'm going to get a specific answer for what I was asking versus if I'm talking to someone in person and I ask a question, they might give me the more basic answer when I'm looking for the intermediate answer. You know, again, just based off of appearances, like young woman. So that definitely plays into it when I'm talking with people, who don't know me super well. But when you're online, I mean, people assume that if you're on this home brewing subreddit (online forum) that you kind of know what you're talking about, or at least you know enough to have found your way onto this website. And I've definitely asked some stupid questions, but everybody's been really nice about it in both spheres. That's something that I do really like about home brewers is that there are people that know a lot, and you can get really, really into it, but everybody is very, very kind to the newbies. You know, it's very collaborative. Everybody wants more people to start home brewing just because, you know, it's fun. It's not like there's any competition.
00:33:42DOWNIE: Yeah, I have to say, I have found the community extremely welcoming and very warm and just wonderful. But of the home brewers, you know, is there anybody talking about going out and opening their own brewery, or is everybody pretty much happy with what they're doing?
00:34:01CULL: Most people are happy with what they're doing. Um, which, you know, being in the finance side of things as my career, I kinda like that. I don't hear a lot of people (Conversation with waitress) Um, you had asked me about—
00:34:23DOWNIE: Home brewers starting their own—
00:34:26CULL: Oh, starting their own breweries. I haven't heard a lot of that just because I feel like a lot of people realize that you don't just get to brew beer all day. You do have to actually start a new business, which I feel like a lot of people realize is not nearly as easy. I mean, you can make the best beer in the world, but unless you know how to run a business, you're not gonna’ make it. So, I personally don't have a lot of home brewing friends that are thinking of starting their own brewery, just because it's--that's a life commitment right there.
00:34:56DOWNIE: Just getting through the ABC (Alcoholic Beverage Control) seems to be a life—
00:34:59CULL: I mean, it's just insane. And then you have to figure out how to brew on these industrial systems and balancing your income versus your expenses. I mean, most small businesses are not profitable for the first three years, at least. So, if you're going to be opening a brewery, that's a big commitment. So, the people that I hang out with are not necessarily looking to go that route. You know, they just want to brew at home and have their own beer to drink and enjoy the process. Not really trying to make it big.
00:35:32DOWNIE: Do any of them seem to have ramped up their systems just to meet the demand of friends and family like you're talking about—that it would be easy to brew five gallons and get rid of it?
00:35:42CULL: I don't know. I feel like a lot of people start on five gallons. So, I kinda’ went the opposite direction, where I started on one gallon. I don't know a lot of other people that started on a one gallon and that kept with it. I feel like a lot of people get those one-gallon brew kits for gifts. And then kind of like what I did, you know, I threw it in the closet for six months and then didn't look at it again. And it was only through sheer determination and my friend that gave it to me, his persistence on the Why can’t I drink this beer? Why isn't it done yet? When are you going to start it? When are you going to do this? So, he kind of pushed me a little bit more into making it a priority. At first I was like, Oh, this is just some weird, stupid hobby. I'll try it out. It'll probably be fine. I'll probably do it once, realistically, and then never look at the thing again. But when I made the first batch, I was like, Okay, this did not turn out the way I wanted it to, what did I do wrong? What can I do the next time so that it does turn out the way that I want it to do.
00:36:39DOWNIE: So you're seeing a challenge in the brewing.
00:36:41CULL: Yeah, definitely. It’s not very consistent because I keep picking different styles for every single batch, so it's not easy to compare everything. And also, I only have a one-gallon kit, so I usually drink all the beer. And then by the time I go to brew another batch and that batch is done. I mean, the first batch was gone two weeks ago. We drank it. It's been fun so far, but, uh, I don't think a lot of people that start out with those one-gallon kits really stick with it. So, I don't know a ton of people that have upgraded, but I imagine there's gotta’ be people out there that have done the same thing. You can buy refill kits online, so it's gotta’ be a thing. I went to Ballast Point instead because I wanted to actually talk to a real person and kind of look at everything, but you can order kits online.
00:37:34DOWNIE: Now when you go to Home Brew Mart or any of the other supply stores, do they sell set quantities or can you buy, you know, like you said, they downsize the recipe for you. So you don't wind up with a lot of leftover materials that you've got to deal with.
00:37:47CULL: Right. Well, with the barley and the grains and stuff I don't because they sell that by weight. But like for example, I have three different hop pellets varieties in my fridge, because since I'm only brewing on a one-gallon kit, I'll only need half an ounce of hops, but they sell them in five-ounce containers. So now I'm kind of stuck with the leftovers. So that's kinda’ my next project is Okay, looking for new recipes that I can kind of recycle some--like the leftover yeast, you can't really keep ‘cause it's yeast. So, you kind of have to use it and pitch it, which is a bummer. But I do have extra hops all over. They’ve kind of taken over the fridge. They're getting a little bit out of control, but—
00:38:31DOWNIE: Well, or go back and brew some of those earlier recipes you did to see, you know, if you (word inaudible) a little bit here, is it going to turn out the same? Be even better.
00:38:40CULL: Exactly. Like I said, that Irish red turned out real good. So, we'll--I kept the recipe. We didn't change the recipe at all. My fiancé is kind of like, Well, why don't we throw this in it? And why don't we throw that in it? I'm like, No, no, this is the first time we've tried this style. Let's just follow the recipe and make sure that it turns out right first off. And then we can, then we can try to experiment a little bit more.
00:39:02DOWNIE: Is he the one that wants to try to challenge the recipes a little bit?
00:39:06CULL: He's the cook, so he's the one that's in the kitchen all the time, and it's kind of his kitchen. He doesn't follow recipes. He basically just makes stuff and throws other things in. So he kind of wants to do the beer in the same way. And I'm much more like, No, we gotta’ follow the recipe. I want this to turn out the way I wanted it. So, it's an interesting dichotomy, but you know, again, I'm the head brewer and he's the assistant. So, I get to make the calls at the end of the day as to what's going in the beer.
00:39:34DOWNIE: Exactly. Okay. Well, I think that covered all of my questions.
00:39:38CULL: Perfect.
00:39:39DOWNIE: So, if you have something else you want to add? I think you've been very informative.
00:39:45CULL: I don't know—
00:39:48DOWNIE: What's going on for the home brewers--
00:39:50CULL: Well, I hope it’s a useful entry at least. Will go forward into time and provide some insight. But yeah, that's about all I've got. NOTE TRANSCRIPTION END
