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Do my capstone higher education arduino nano or pro report item not linkedin to a dataset sub in crystal I'm here with the founder of allagash brewing company Brewer Rob Todd and we are going to talk a little bit about the brewing process and the mission of Allagash it's a unique craft brewery and we want to find out a little bit more about what his ideas were when he founded the company and also what the borders are the boundaries of traditional brewing might be so what really is the is the mission of Allagash as you see it wrong our mission is to brew the best belgian-style beers in the world one of the reasons we chose to brew beers within the Belgian style is there's almost a limitless palette of ingredients available to the Belgian style brewer Belgium's neighbor Germany has Reinheitsgebot and they're brewing ingredient laws are pretty strict just malt water hops and yeast the Belgians put anything and everything in their beer on malted grains spices fruits they'll ferment beer with wild yeast and bacteria to give it unique character and with some beers and we make those beers they won't even add yeast they're spontaneously fermented so the yeast is naturally added from the outside air there's a huge variety of flavor and styles available in Belgium all the way from the trappist beers which even very in style tremendously you know some of them are kind of bitter and pale some of them are darker and sweeter so from the trappist beers to the pale ales poppy beers sweet beers sour beers the traditional lambics flanders red so the style is kind of the the styles are all over the map so there's a huge variety available so in making a craft beer in in America and making it in the Belgian tradition are there limits to the Belgian the Belgian tradition beyond which a beer really couldn't go and still be called a traditional craft beer well I think to one of the most distinctive characters of the Belgian style beers are the yeasts that are used and ferment the east and or bacteria that are used in fermentation so really to have that traditional the traditional Belgian character you really need to use those East rains that give you that character so we really look at it as being limited to those traditional yeast strains to get the right flavors in the beer if you were to take any of our beers and replace the Belgian yeast strain with a german lager strain or a british ale strain the beer would be totally different and you really wouldn't need to do anything different to the beer you could brew it exactly the same just add a different East strain and it's not going to taste like a Belgian style beer so that that's really what we look at is the big limiting factor for us with those beers so they're really kind of is an ethic to brewing beer the way you want to brew beer the way that would meet your mission I think so yeah we really try to stick within the Belgian style and we've been in business about 19 years now and the first ten years we couldn't give these beers away no one was drinking Belgian style beers I can't tell you how many times distributors other Brewers retail accounts came up to me and said why don't you brew something out of the Belgian style so you can sell it why don't you brew session beer but we always believed strongly and sticking to our guns than the Belgian style that's why I started the business in the first place and despite the fact that we couldn't sell it we stuck with it and then it did gain some momentum after about 10 or 12 years as the as people really started drinking Belgian style beers in this country but you know we we stuck with it and we'd still be sticking with it even if the Belgian style beers hadn't come into acceptance as they have in the country so sticking with your ethic has really proved quite profitable for you after a while absolutely and you've been finding more and more and wider and wider distribution and people you know tasting your product and liking your product do more with it her strategy has been to go deeper in existing territories and absolutely we're gaining new beer drinkers and existing territories and we're growing now over twenty five percent a year and but our strategy now is to your deeper and existing markets and then when we have enough capacity we can eventually start to look at opening up new markets you know you mentioned ethics though ethics definitely come into play in this business far beyond just the beer style and you know one thing that just comes to mind is we have to adhere to some pretty stringent requirements with our effluent that we do we put down the sewer and if we wanted to we can probably kind of cheat the system until they came to test our effluent and when they were testing we could cut back on our process and not put things down the drain that we shouldn't for instance liquids that I've the liquids that I've pH that it's too high or too low liquid that has its high-end suspended solids or be OD biological oxygen demand but we've really made an effort to do the right thing with our community and community is one of our core values and doing the right thing in our community and giving back to the community that supported us so much so things like the effluent which which we have a lot of in this business in the beer business we've we've really made an effort to make sure we're compliant all the time and we never put things down the drain that's out of the city's back and we really try to be a good member of the community in that sense so you know ethics it goes beyond just just the recipe and creative process here at the brewery that must make you popular in the community as well the the fact that you adhere to community standards and even exceed them in terms of supporting the which you bacon brew the beer in we don't think of it just to do it to be popular we just feel like it's the right thing to do so no there was your part of the community that you are preserving and and protecting really with your practices absolutely now you you obviously appear appeal to a beer drinker who has a very sophisticated palate what do you hope that these sophisticated beer drinkers will take away what do you hope they will remember about the allagash experience well one of the things we try to do every time we release a beer we make sure we don't have when you look at a shell packed out with five different varieties we want to make sure it's not just five different kind of variations of the same beer we want to make sure each of the beer each of the beers we release is giving our customer a new experience with aroma or taste or a new experience pairing the beer with food so we make a big effort with with each release to make sure we're giving our customer a new kind of exciting interesting experience with the beer so that's our that's our main goal as far as new releases and new styles are concerned our main goal isn't just to release as many styles as we can and have a big a billboard as possible at retail we really want to be giving the customer unique experiences with each of those beers well I wish that more of our students live closer to Portland so or at least your distribution area so that they could experience it too but but thank you very much rub for giving us an introduction to both the ethics and philosophy behind craft brewing you it capstone defense for money Long Island University, C.W. Post Campus.

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