Will cans be available for the Zilker beer release?

Greatest brewer ever...me...love it

Excited for whatever is next for you, Andy. Keep posting updates as you have them! Would love to keep watching!

Hopefully this experience hasn't completely erased your passion for brewing. I honestly feel there are some tweeks you could make to your model that would allow you to profit on a new venture in the future. Just identify your mistakes and don't repeat them. We know the brewing industry can produce profitable businesses because they exist all around us. However, what worked for them won't always work for you. You have to identify and accept the variables you cannot change, then adapt the variables you have control over to see whether or not you can be profitable. If not, then you need to scrap it and start over with new fixed variables. Poker is the best anaolgy. You folded your hand, no harm in that. Just keep playing.

Come open in Zambia!

Good luck to you in your future endeavors!!!! I will continue to follow your channel!!!!!!!!!!!

Beerlock Holmes. Such a fun story and quite technical, but explained very well. Thanks!

Fun video. I'd only say that it's really only "fun" if it's not your brewery. 😄 This is good content.

Please keep them coming! I tremendously enjoyed this video.

Great troubleshooting! I'm a homebrewer and my full time work is in commercial maintenance (not breweries), so I can fully relate to this.

I like your videos, but when u say that glycol is sugar water gives me the creeps. I build glycol chillers for living so i think i know a thing or 2 haha. Normally u measure the freezing point of glycol 30% mpg has a freezing point of -13 Celsius (European guy here) wen it gets diluted the freezing point rises and indicate an leak. propyleen glycol can be used in food industry, ethyleen not because of the toxicetie.

Great problem solving here! I kept thinking condensation as I was watching the video, but that's because my homebrew chiller overflowed on me, and it was a similar scenario where I had an uninsulated section of tubing that was collecting and pooling up condensation, which eventually ran into my reservoir and caused it to slowly overflow.

Just an FYI, propylene glycol is "sugar water." Ethylene and Diethylene glycol are highly toxic.

What is Pilsner Orel?

As unfortunate as it is, ultimately, you should feel proud. Most people only dream, and currently I'm in that majority, but never take the plunge of actually going for it and starting a business. Failing teaches more than succeeding. I'm still here for more content in whatever form and fashion it may be.

can we still order merch? Shirts , bandana, stickers

Hey Andy, great to meet you at Ciblo Creek brewing! Looking forward to your future content and plans.

always tough to pivot, but you have to do what you have to. Would be cool if you were able to show the Brewing consulting side.

Love your channel and your story. Would love to see continued beer content but following no matter what 🍻

Best of luck man.

Hey mate, don't forget to retain (register) the Tanglefoot trademark, when closing the business, so that it doesn't get unscrupulously get swiped from you. Bummer that you had to shut down the brew-pub but good to see you're on a recovery trajectory. Hope to see more content from you in the future. 🍻

I’m really bummed I will not get to have a Tanglefoot beer.

Damn I wish I'd found the channel earlier! Best of luck for the future 🙂

For anyone interested in learning about brewing (or homebrewing), you should create a substack (or any email newsletter platform) to share what you've learned and eventually monetize on the platform. You have a lot of great information to share in your journey.

Andy, I enjoyed watching your visit to Zilker Brewery which also included the content of collaboratively brewing a batch of beer. There are lots of great craft breweries in Hill Country which would make for some interesting visits and videos, brewing travelogue videos so to speak. Maybe this would be great content for keeping your channel going? Cheers!

<3 Have a nice weekend and good luck with whatever you come up with. Cheers from Norway.

German-Czech > you should call it "Draisaitl"

the Guinness Zero is really good!

Great video! I look forward to hear how this batch turns out especially since you had to use the Augustiner lager yeast strain vs. a Czech lager yeast strain.

Yo! I work at Still Austin and mash and Spicy Boys is a way of life!

Andy did you get a copy of that brew sheet in the end. Keen to see what the yeast counts and viability was in the end and pitch rates?

Nice one Andy, keeping the dream alive. Thanks for the t shirts . Will have to send you some pic is me wearing Tanglefoot merch at some iconic Australia locations at some point

Excellent! Glad to see you keeping busy and staying positive! Love this!

love ur videos......they have a very relaxed vibe about them........cheers bro

Great and entertaining video! ❤

Love the collab. Beer is gonna be dope

Hi ! Why they use the big fans with open fermenters near ?

Great to see a collaboration video. It reminded me of touring the Zilker facility with Craft Beer and Brewing. If I ever open my brewery, maybe we can work out a collab one day.

its always 5pm somewhere.. so starting at 11am is a little late for collab drinking :P

I hate to hear this for you, I wish you nothing but luck in the future. What I’m going to say may sound harsh but I believe it to be true. You do have a lot of pride, nothing wrong with that. But in the end it came back to bite you. You built a brewery for yourself and not for the customer. Reminds me of Joe Dirt and Kickin Wing, “it’s not what you like, it’s the consumer”. I never had a chance to have your beer and they may have been amazing but I don’t believe it to be what’s popular in the industry right now. You said it wasn’t the beer that is forcing you to close, it is 100% the beer. I can think of dozens of breweries that have extremely similar models as yours that have lines around the block for beer releases because they make what is popular and they do it very well. But I can also think of plenty of breweries that do the exact opposite of you (bingo, trivia, yoga, kid friendly, dog friendly, etc…) but they have awful beer and you can’t find a parking spot in the parking lot. But at the end of the day your business model only succeeds because of the beer, and the beer only. Again, your beer may be amazing, but it’s not what the people want. I bet if you made really good hazy ipa you wouldn’t be closing but maybe looking to expand. Treehouse is the perfect example of this, look at their story if you don’t know it. I really do wish you the best, but you also need to be honest with yourself.

Save the Carafa Special for the 3rd decoction, or sparge and consider blending with Sinamar for that authentically, smooth, restrained Czech roast flavor. I totally agree that the roast character is a thing that most American "Czech darks" get wrong / at least not authentic. (Same thing with Franconian Schwartzbiers.)

awesome video man......cheers

Quick question, is it necessary to turn the keg upside down while cleaning? I'm having a little sani left in the bottom and I think it's souring my beer.

I'm currently starting a brewery in Texas. I too, manage risk for my group. My advice: 1. Recipe formulation: develop your core products. Keep COGS and production time in mind. 2. Order a nano-system: no need to oversize for "perceived demand" in an industry on a downtrend. Prove the demand first, then scale up. Always easier than scaling down. Anyone who tells you to oversize doesn't understand risk. 3. Sign lease: find a suitable space in a good location with the proper anchors and no competition within a mile radius. Not always easy, but definitely possible. If after a year you haven't run out of beer every night you've been open, you may need to adjust your model, location etc. Either way at this point your risk is much lower than if you’d gone bigger like pretty much every other brewery has been told to do. Utilizing the taproom concept is tough to do in a nano, but not impossible. Build your brand, then scale up.

Where to buy this ? Who are the manufacturers?

Damn good explanation. Are there any specific yeasts you recommend?

Best of luck to you, Andy. Onward and upward!

Is that sound all Cycadas? Not sure I spelled that right....lol

Great stuff! I love brewing NA beers. Being sober for 4 years, it has helped maintain a positive lifestyle and continue my passion for all things beer! 🍺

You opened a brewery with zero ambience in Temple, Tx. It won't matter how good your beers are you were doomed my dude.