Male 1: So at how long has this, we’re going to try the oak here.
Male 2: Yes, so it’s about two weeks old now.
Male 1: Two weeks old.
Male 2: Yeah.
Male 1: So how long was it, how long did it ferment before you wrap it off?
Male 2: A week up in the top cask and then we pour, yeah.
Male 1: Okay, let’s—
Male 2: Sure. One for you.
Male 1: Thank you.
Male 2: You're welcome. So if you want to hold it up to the light, the first thing you'll know—
Male 1: It’s cloudy.
Male 2: It’s very cloudy.
Male 1: Can’t see through it.
Male 2: Yeah, this is in filter, there’s no artificial finding agents in here.
Male 1: Okay.
Male 2: This is exactly how it would’ve been in the 19th century.
Male 1: So the only filtering this has had is back here through some cheese cloth?
Male 2: Yes.
Male 1: Okay.
Male 2: And that’s just to separate the hops.
Male 1: Just to get the hops, everything else is still in there.
Male 2: Yes.
Male 1: And everything else is still in there.
Male 2: Yeah. And this in an IPA, the first thing you'll notice—
Male 1: It’s pretty hoppy.
Male 2: Yes, also, you also notice, because these oak casks are brand new, you’re getting a lot of oak.
Male 1: A lot of oak. So overtime, that oakiness will dissipate because there won’t be as much to come out of the barrel.
Male 2: Yeah, the more we use them, because we’ll be washing them and everything and it will dissipate definitely.
Male 1: That’s really nice.
Male 2: Yeah.
Male 1: But as you, it is flat.
Male 2: For our standards, it’s going to be considered flat, but back then this would not be considered flat.
Male 1: It’s quite hoppy though, isn’t it?
Male 2: Oh definitely they are.
Male 1: So out of the four that you’re brewing right now, which is your favorite?
Male 2: I’m actually kind of a hop head so I definitely like the IPA.
Male 1: So you like the IPA.
Male 2: Yes, so it was about this time that the English Empire had colonies all around the world.
Male 1: 1860’s?
Male 2: Yeah, and one of them was in India, and they we’re noticing that the beer was not lasting the long voyage in the ships to India. So a brewer came up with an idea, if you brewed beer with higher strength and double the hops, it was actually surviving the trip to India there, and when they got there, then they would water it back down.
Male 1: Really?
Male 2: Yeah.
Male 1: Okay.
Male 2: Unless you're an office of course then you have the chance to full strength stuff.
Male 1: Get to full strength?
Male 2: Yes, exactly.
Male 1: So this is, this beer will be available here at Black Creek Pioneer Village and you can take it all, I see people walking out of here with grounders.
Male 2: Absolutely, they’re $16.00 for a two-liter grounder.
Male 1: Okay.
Male 2: First come, first serve so, if this really starts taking off there then, I’m not sure.
Male 1: It could be scarce.
Male 2: It could be, yes.
Male 1: The grounders all come out of these casks.
Male 2: The Growlers will all be coming out of these casks, yes.
Male 1: Well thanks for, thanks for your time.
Male 2: Yeah, you’re very welcome.
Male 1: And I think we’ll head off, I think we’re going to head off over to the Gristmill.
Male 2: Okay.
Male 1: And see the grain.
Male 2: Absolutely.
Male 1: Thanks.
Male 2: Yah, thanks. We’ll see how everything’s milled.
Male 2: Great, thanks a lot
Male 1: Yeah, you’re welcome.
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