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 We had a brew with the Coleman Farms last year. 
 Someone at some point started talking smack. 
 It kind of turned into this competition.  
 I will say after what we did a year ago  
 we're gonna be pretty high up there. 
 We're gonna win. 
 We're going to win.  
 There's no question about it. 
 We're gonna win. 
 They're out for blood. 
 Yeah. 
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 1996 we started our fermentation science program 
 which is an emphasis within the food science program. 
 There's a whole aspect of working with the industry and 
 working with research and teaching and educating future Brewers.  
 The new brew house came in in January of 2018. 
 It is an automated system. It's great for us when we're doing research. 
 It gives us tremendous reproducibility and precision. 
 Which is fantastic as a brewer.  
 This is definitely a Cadillac system.  
 It's insane. I wish I had one on the farm.  
 The art of brewing is always going to be there 
 no matter how sophisticated your brewery is. 
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 There's been a lot of talk in the industry about who's gonna take the crown. 
 How much money you got?  
 We don't even know what categories these folks are competing for.  
 You know farmers by their nature are a little bit 
 competitive just by nature and 
 I have just one thing to say to Crosby. 
 Good luck. 
 How are we gonna win? 
 Swag. 
 I'm pretty sure that this wire is in the wrong place. 
 That's right. 
 So the next brew we'll move it.  
 When the Crosby's show up... 
 Yes. 
 So this is where you name the fermenters? 
 Yep. This is where we name our fermenters and set our fermentation parameters.  
 Hmm... 
 Who'd you have here yesterday? 
 Goschie. 
 Was Gayle here? 
 Yeah. 
  I know all about Gayle's tricks 
 As far as competition, I think it's friendly competition. 
 I don't think there's anybody is gonna lose any sleep over it one way or the other. 
 At least on my side. 
 Now that looks right.  
 Saying that and seeing what's going on here today  
 I feel this is rigged. 
 It's just going to be interesting to see the different flavors 
 that come out of the beers that you're gonna see.  
 Because I think a lot of the same hops will be used. 
 We're brewing a lower ABV session IPA with some hops 
 that we grew on the farm, 
 most of our establish varieties; Simcoe, Mosaic, Ekuanot®.  
 Yeah, that's the good stuff. 
 And then the experimental one is HPC 692. 
 I don't think it's fair we're using these hops. 
 They're that good. 
 We chose Cascade, Centennial and then Crystal. 
 A good strong dose of the three C's. 
 We're able to use not only hops that 
 we've grown on our farm but we're able 
 to use barley that's been malted locally in our beer as well. 
 We have Strata, Simcoe, Chinook, and Crystal. 
 We're gonna go with midway ABV six percent'ish New England IPA 
 focusing on Crosby grown Comet, Amarillo, and Centennial.  
 My secret for making great collaboration beer is just make 
 something that I went to drink so that 
 I'm happy at the end of the day and life's pretty good when that happens. 
 Because we have so much control over quality from hops that we grow 
 Also hops that we source from other growers 
 will be our pellet quality itself. 
 We also have this very fancy way of testing 
 our pellets in the lab called the squish-ability test. 
 You squeeze it. 
 It takes the dedication of everyone and it takes the 
 the interest to be able to consistently 
 year after year produce a quality product 
  and that's what we do produce quality hops. 
 We've got... 
 not just the blood, sweat, and tears that go into 
 growing these hops, we've also got the 
 decades of development into these hop 
 varieties that are coming through this brew for us. 
 I think any opportunity for us growers to kind of step into the shoes of brewers  
 and learn as much as possible about what they do on a day to day basis 
 I think is hugely valuable. 
 Brewers are becoming more educated which are 
 pushing hop growers and hop vendors to 
 become more educated and do more research 
 which is why places like OSU are becoming ever more important to help 
 guide us through that process, make sure we're communicating effectively. 
 Hopefully get better at what we're all doing whether it's making beer, growing hops. 
 It's important that that communication stays alive and that we 
 continue to fund and make this place a reality. 
 Next year let's blow it out of the water. 
 Let's make this thing, not international, but for sure the northwest 
 and see how it goes. 
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