I'm Paxton Scott
with Ground Breaker Brewing.
I'm head of sales.
I also have celiac disease and I'm very
passionate about gluten free beer.
At Ground Breaker, we are a dedicated certified
gluten free brewery.
We use chestnuts and lentils to brew our beers.
I'm Maddy and I am the celler woman here at Ground Breaker
and today we are roasting for an IPA.
Head of R+D, James Neumeister is--he made these
beers for his wife who is gluten free
and he is not gluten free. So that allows him to try
all the other beers and new beers that are
coming on the market, make sure that our beers are
in line with everything else that's out there.
I'm James Neumeister, the founder of Ground Breaker Brewing.
Really good friend of ours was diagnosed with
celiac disease.
I'm homebrewing. She starts coming to my house with
the beers that were offered at that time.
...in 2008.
And they we're okay for what they were, but they
were kind of a one-note thing. It was like light fizzy lager.
I want to do something that would make people
happy and I thought...
she seems pretty unhappy!
so maybe I'll do--maybe I'll try to make gluten
free beer.
And I tried and it was
terrible and I was terrible at it and it
was very challenging which is probably
ultimately what made me really stick with it
was that didn't happen easily.
Hi, I'm Tyler Kueber, I'm the Head Brewer at Ground Breaker
Brewing Company.
This is the brew house.
This is where I spend a lot of my time.
Sorghum syrup. It's our primary source of fermentable sugar.
Another issue that you're going to run into if you're doing a sorghum base
is head retention
It's really difficult to maintain that
beautiful
head that you see in traditional barley beers.
And that's because of a lack of protein.
So that's the main reason we use lentils. We roast
the lentils and the chestnuts in house.
You know, different beers may have different roasts going for them
so we do vary the type of roast that we do
for example, our dark ale
the lentils come out looking like
little chocolate chips. This is our boil kettle.
It's a 7 barrel unit so to fill one of these
14 barrel uni's
I need to brew
twice in a day.
For any of you would-be home brewers out there
interested in the possibility of going pro, it's a
quite a distinct possibility.
My story is--that exactly.
It gets pretty aggressive when the hops go in.
Here we go!
That's what the lentils and chestnuts look like
when it's all said and done.
I am Neil Davidson. I am the chef at Ground Breaker Gastropub.
I really love ingredients. I've always been
obsessed with finding the best vegetables and
finding the best meats
and just kind of really knowing what's in every
single dish from start to finish.
We did build our brewery with sustainability in mind.
We put almost no water down the drain.
We recapture it.
We get our chestnuts farm-direct
and our waste also gets picked up
directly by a local farmer.
So some of it goes into the compost, some of it goes
to chicken feed, and some goes to hog feed.
His farm is out on Sauvie Island
so...super local.
And he comes up with really great puns,
so that's a bonus. We get a new pun every day, it's great.
I don't really go for puns.
But you know, Star Wars references I'm cool with.
(Lindsi) What's the best one? (Tyler) How do you tell the gender of an ant?
You drop it in
a bowl of water.
If it sinks
it's a girl ant, and if it floats it's buoyant.
I like that one pretty good.
(Lindsi) I heard a good pun from your brewer earlier about ants.
(James) Yeah buoyant. Yeah, he told me what he did.
So our ethos here at Ground Breaker
is to create a beer that everybody can love
that's not just for gluten free people. Something that we could
put in a growler, write IPA on it, take it to a party
and watch it go just as fast as the rest of the beers.
And nobody knows the difference.
