From Brewery Floor To Clarified Milk Punch: A Boozy Experiment With History

A brewery table, a fresh blueberry wheat, and a glass of crystal-clear history—this session brings together live tasting and cocktail alchemy in the best way. We kick off with Blue Mitten, a wheat beer bursting with blueberry aroma and crisp grain, then pivot to the star of the night: a clarified milk punch that looks like water but drinks like velvet. Built on bourbon, black tea, fresh lemon, and a heavy simple syrup, the punch goes full science mode as citrus hits milk, curds form, and rough edges drop out. What’s left is satin-smooth, shelf-stable, and far too easy to sip.

We trace the lineage back to 17th‑century England and Benjamin Franklin’s own notes, then test how the method holds up today—on ice, with a lime squeeze, and under brewery lights. An accidental double dose of bourbon turns from panic to proof-of-concept as the tea’s tannin, lemon’s lift, and syrup’s body pull everything into balance. Along the way, we compare filtration tricks, from fine-mesh pre-strains to paper stages, and explain why Brita filters can strip flavor. If you’ve ever wondered how curds and whey can lead to clarity, this is your backstage pass.

Curiosity drives the rest. We map out spirit swaps—dark rum for molasses depth, brandy for orchard fruit, spiced rum for warmth—and tea and citrus riffs that change the nose without losing structure. The goal is a template you can take home: precise acid-to-milk ratios, patient settling, clean filtering, and a bottle that pours like a bartender’s secret menu. Stick around for the banter, brewery love, and a teaser for our upcoming Grand Rapids bourbon guest. If you’re into craft beer, classic cocktails, home infusions, or the satisfying click of a good process, you’ll leave ready to make your own batch.

If this gave you ideas, tap follow, share it with a friend who loves a project, and drop a review with your dream milk punch combo—we might build it next time.

Transcript

Live At The Brewery

Speaker 0:00

I have to get hey Welcome to the Mackay Pappy Hourstead Hey Hey Welcome to Mac Cave Fappy Hour We're gonna drink a fine whiskey and smoke a really fine cigar hey it is time for Happy Hour.

Jamie Flanagan 0:32

It is the Man Cave Happy Hour Whiskey Cigar Spirits, the stories that go along with it. I'm Jimmy Flanagan.

Matt Fox 0:37

That over there is one Mr.

August Gitshlag 0:39

Sexy August Gitchley. I don't even know how to how to respond to such lovely words. The man who has Foxy in his name, right? Come on, Mr. Matt Fox. How many cameras are on me tonight? I don't know.

Jamie Flanagan 0:52

Yeah.

August Gitshlag 0:52

All of them. All of them. All the cameras are on me.

Jamie Flanagan 0:55

Yeah, all it's all of them. All of them. We're live at Kunas Brewery. Unexpected. Yeah, it was just kind of like, hey, let's take this party on the road tonight. Grab those microphones.

August Gitshlag 1:05

It's like we had a idea for show. You know, I thought you uh Mr. Mulso and I did a thing last night. Oh, there he is. Speaking of wow, geez. And we uh we put together a concoction we wanted to share with y'all. And well, it just takes some time to get curdled and and go get going, so it's here now.

Matt Fox 1:23

Did you say curdle?

August Gitshlag 1:24

Well, there's incurling, there's curdling involved. Curdling involved. Oh man.

Matt Fox 1:31

Oh, you said it was old.

August Gitshlag 1:33

You didn't say it was old for that's the oh man.

Matt Fox 1:37

Oh, it's disgusting.

August Gitshlag 1:38

You got some schmalt in there. Schmutz. Schmutz is chicken fat. Okay.

unknown 1:45

Oh my god.

Jamie Flanagan 1:46

All right. It's not like not like my uh lumpy uh fat wash bacon fat wash weed every yeah.

August Gitshlag 1:54

But took a 1700s idea of clarified milk punch. So this is the thing. I know it sounds weird.

Jamie Flanagan 2:02

Yeah. Sounds a little funky money.

Blue Mitten Beer Tasting

August Gitshlag 2:03

Sounds a little funky, but we're gonna get to that in a minute because Gary just got here. But right now in front of us, yeah, since we are here at uh beautiful uh Koonin's brewery on this uh lovely February evening. We're joined by Brett Coonin again. Our buddy Brett, buddy buddies. Hey Brad.

Jamie Flanagan 2:18

Cheers, cheers, cheers, cheers, cheers. Brett brought us something new out of the tap, right? What's his fresh new stuff?

Brett 2:25

Buddy, buddy. This is uh called Blue Mitten. Sorry, our new beer release that we just did. So it's a uh it's a wheat beer base and uh lots of blueberry in it. Oh, that's lots of blueberry. Very nice. Oh, that's awesome.

Matt Fox 2:38

Very, very it's very, very good. It's very nice.

Brett 2:43

Yeah, it does not stuff.

Jamie Flanagan 2:45

What's the what's the the GPA on this? GPB.

Brett 2:51

All right, okay, yeah. That's another channel.

August Gitshlag 2:54

It's drinkable. Last time we were here was the the KGB meeting, the including all the breweries, the meeting again tonight, which is kind of why we last minute decided to uh to make Jamie go to the studio and put all this stuff in a bag and drag it all here. You know, I know he hates doing that.

Jamie Flanagan 3:12

I love doing it. No, it's easy, it's easy peasy.

The Milk Punch Plan

August Gitshlag 3:15

So and and because uh Mr. Mulstone here, Barry and I uh were doing we're bottling wine yesterday, brought some wine we'll try. But we have this clarified milk punch. Now, is this is this all of it?

Berry 3:27

No, there's a whole nother bottle. Oh boy. So I got a little carried away yesterday. I was doing like nine things at once and went to put in half the ballot, so tipped it over, and all of it went in.

August Gitshlag 3:40

The recipe called for two cups of bourbon, and so I look over and I see the entire bottle of bourbon's gone. I'm like, who's been drinking the old Forester? Bear goes, I put it all in. I'm like, dude, it's only two cups. It's like, oh boy, okay, let's get the RS going. How many cups ramps 750?

Jamie Flanagan 3:59

There's 23 ounces roughly in a fifth, so all right, you know, it's gonna be a little bigger batch than we initially thought.

Berry 4:05

That's exactly what it actually actually ended up doubling, and then I added a little more.

History Of Clarified Milk Punch

August Gitshlag 4:09

So all right. So the the the recipe itself, we we knew what we wanted to have in it, and we used AI for the proportions to try to get that part right. Clarified milk punch. It is it's a 17. I'll give it. I'm actually gonna read this because it's more better than I could do. Clarified milk punch is a unique and storied beverage back to the 17th century England. The first recipes, 1711 in England, uh, was a published recipe for milk punch. Benjamin Franklin has one, his is a pretty common one. It was a lot of uh lemon in this one. There was some that had a lot of uh Benjamin Harley. Benjamin Franklin had a oh yeah, yeah.

Berry 4:47

It's all the actually have the actual document in his handwriting.

August Gitshlag 4:51

Yeah, you can see what in his hand writing, yes. All right, there's it's all about the uh the acid you use, like which citrus acid you're gonna use to make the milk curdle. So basically, you rip up a bunch of booze. That's why it's why it's a punch, it's not something that we fermented. We didn't cook this one in the basement for you know weeks and weeks. You didn't it's a punch.

Jamie Flanagan 5:11

Breaking bad day, yeah.

August Gitshlag 5:14

We we mix it up, yeah, like medicine, but we don't cook it.

Berry 5:16

So, what happens with this is the you you uh you mix all the ingredients except for the milk, and then you put the milk in the bottom of whatever vessel you're mixing the rest of it, and you dump it all over, and it instantly curdles. So, what happens is all the milk solids drop out, and it leaves behind uh the liquid that is milk without the fats and the solids in it.

Jamie Flanagan 5:36

Because I was expecting it to be much more milky looking.

August Gitshlag 5:40

This is a clarified milk. Okay, uh, there's there's two versions of it. There's a non-clarified some people do the creamier ones that look like uh probably like rum chata. Yeah, I'd say it's probably what it looks like. That's what I was anticipating. I had no desire to fair play.

Jamie Flanagan 5:56

That's why earlier I told you I had some trepidation over the whole thing, so I'm back in. Okay, yeah. So it is clarified.

Berry 6:03

I mean, there's a lot of other recipes out there, some more, some are made with brandy and with rum, some are made with bourbon, some use like Alton brown has a rest recipe where it uses an all-spice dram, an all-spiced liquor. So we found a simpler. What was it? Black tea or earl gray tea?

August Gitshlag 6:26

Black tea. Black some recipes do call for earl gray. Black tea, we did the whole bottle of Old Forester. Now, some of the recipes wanted a 101 or 100 proof. I did not, I went with 86. Okay, okay. This one forester. He was drinking that you'd walk in the house with that bottle of wild turkey. Yeah, yeah, yeah. We have glasses set up across from us, but we have ice and we have mines for it. As we all have to do, it's no longer being fancy. We are fancy.

Jamie Flanagan 6:54

He was gonna pour in the dirty glass and pass the dirty glass. Boy, he's like, you went to town. I did it's about the presentation. It really is.

August Gitshlag 7:06

That Mr. Coonin still has trepidation looks at this uh at this concoction here.

Jamie Flanagan 7:13

He's like over ice.

August Gitshlag 7:16

I don't know, you guys. It's like forms. I had it at uh is it Red Crown in Gross Point. Is that the name of the restaurant? The owners there had various recipes, they had like six or seven different kinds. Okay, let's put that right in the middle there.

Recipe, Proportions, And AI Assist

Matt Fox 7:34

We don't have ice, oh we do want more, another uh one more ice. So you want more ice? Yeah.

Jamie Flanagan 7:43

Oh wow, we got very hot on today.

Matt Fox 7:46

Thanks, Barry. Last man here works, that's the way it goes.

Brett 7:49

My first uh impression is without the lime and just smelling it, really just smells like old forester. I'm like, I thought there was gonna be a lot more lemon character of like from the recipe.

August Gitshlag 8:04

Yeah, I get a lot of citrus, but that might be the lime that's that I've had my hand is kind of cool, man.

Matt Fox 8:08

But oh yeah, I I definitely get that that hint of I get that hint of that uh bourbon old forester feel. I do, yeah.

August Gitshlag 8:16

I'm looking through it the way that we look through the bourbon lens at all the yeah, legs and everything, legs and everything, yeah.

Jamie Flanagan 8:25

All right, and it's supposed to have you're supposed to lime it, yeah.

August Gitshlag 8:28

That's one of the ways to go pictures on the internet and ship. Okay, that is good. It is punch.

Berry 8:36

Um that came out pretty good. Damn good. Oh wow. The mouthfeel is really, really satisfying.

August Gitshlag 8:44

No, I don't disagree. The line is not even necessary, it has through a line in mine, so why does it have a lot of things? I think it has different characters that it works.

Brett 8:53

Yeah, I'll be darn. I could drink a lot of this. Wow, that might be the problem. Gentlemen, you missed your calling.

Matt Fox 9:01

You found the calling, I gotta say.

Brett 9:02

So I'm gonna clarify the milk punch. What what what strength is this now that it's a punch?

August Gitshlag 9:08

It's gonna be the 86 proof that the bourbon is, right? It wouldn't be.

Berry 9:13

Well, it'll be it's gonna have well, all that's gone. The curds are gone. The whey is all the way around. Sorry, Dr. Mr. Cheesemaker.

August Gitshlag 9:22

No, it's uh one microphone because I tweeted you can close a half of lemon juice and simple syrup.

Berry 9:30

Okay, total.

August Gitshlag 9:32

I can see how every one of those parts of that recipe are in here, they're all there.

Matt Fox 9:39

I gotta say, it's a it's a pretty tasty treat you got unless you follow it.

August Gitshlag 9:44

It's not too sweet. No, it's not. It's I like the tart balance, it's not too sweet, and and it does call for a lot of simple syrup.

Berry 9:50

It calls for a heavy simple syrup, so it's a two to one, uh two to one instead of a one-to-one mixture.

August Gitshlag 9:55

Okay, uh, which we cooked up right there in the kitchen while we're bottling wine, and this is shelf stable.

Berry 10:01

Oh that's another thing, it's not a big deal.

August Gitshlag 10:03

The fact that it's shelf stable is how it's invented.

Brett 10:12

Not at all. No, it's not an aperitif. No, just no disrespect to the lemon cello, but that is not like lemon cello at all. It's like punch.

August Gitshlag 10:23

Cody and uh and the staff all want to try this for like Steve What's filming. I think we're gonna have to. We'll have some, yeah.

Matt Fox 10:29

Nothing came barely through the walls, so we're okay so far. Yeah, yeah, yeah. Oh, Brett's going back.

August Gitshlag 10:35

Oh, look at that. Oh yeah, I gotta, it's it is that lovely.

Brett 10:40

And it's gonna squeeze a little squish, squish.

August Gitshlag 10:43

It's got a good color, too. It's so the color matches the uh the color on the ads. Like if you would have you know, you look it up, it's just to get that little bit of a blue shoot. Now, I originally wanted a spiced rum and not a bourbon. Okay, brandy and rum is sort of the traditional recipes. New Orleans made it a bourbon. Try this now, the white one half of the thing squished in it. Oh, you squished the citrus in there?

Brett 11:06

I squished the citrus in there.

Matt Fox 11:07

I squished my citrus in there.

Jamie Flanagan 11:08

Uh I just got mine hanging on the edge, so I get to get it on the nose.

Berry 11:12

Really brightens it up, yes, sir. Yeah, we were we were going back and forth on that. I'm not the biggest fan of spiced rums, so I just kind of said, let's stick with bourbon.

August Gitshlag 11:23

I actually was willing to throw some uh brandy in here and and I saw that bottle of Christian brothers uh lingering around the pot. But uh Augie was not to be swayed. I had no problem with mixing more. More bones is never a problem. If you want to do you know, a quarter bourbon, a quarter spice rum, a quarter brandy, that's get weird next time. Right. But that's like what other people do is they bottle it with different spirits. They do a bourbon one, they do a rum one, they do what you can do a vodka one or tequila, it doesn't matter.

Matt Fox 11:49

So then what led you down this path, August, to want to try to make this?

August Gitshlag 11:53

Yeah, what were you guys doing? Honestly, I I was spending some time with a particular lady who I no longer spend time with. Okay, and uh she took me to a restaurant in Girls Point. Okay. My friend owns this place. By the way, they have milk punch on the menu, but you have to ask for it. I'm like, what the hell's milk punch? She's like, I never had it, no. And he brought out a he goes, if you ask for it, he brought out a little handwritten menu. He goes, These are the four or five I have. I go, just bring me two of them. And he brought out two bottles, uncorked them, so and he started pouring them for us.

Jamie Flanagan 12:20

Interesting.

August Gitshlag 12:21

But it was like we make it with milk, and you let it sit. And he didn't give me the whole thing, so maybe put milk punch on my radar. How long ago was this? Uh two and a half. Three. I was working in Clausen still, so let's say it's three years. All right, two years ago, two years ago. Okay, yeah, two and a half years ago. And it was on my radar, and I'm like, all right, this is this is gonna be interesting.

Berry 12:41

I've had milk punches before, and and we just got to BS in one day, and we're like, Oh, let's make a milk punch. We made a milk punch.

August Gitshlag 12:48

Yeah, I mean, we're we're gonna be spending three hours, you know, with the filter filtering in wine and bottling it anyway. Let's let this stuff curdle and see what we get. And uh it actually took it took longer. I'm glad it sat overnight.

Berry 13:00

It drops out real quickly. Yeah, it did drop out quickly. Let's leave a lot of stuff behind, and a coffee filter just isn't a reliable filter, right? So that's that's as much filter.

Matt Fox 13:09

Did you guys try this last night before you didn't try it at all?

August Gitshlag 13:13

I it's been in my position for 24 hours and I never opened it. That's it. It just means the recipe worked, right? Right, you know, Google Gemini did not hose us in the proportions. I think the proportions are good. Yeah, in uh in a pinch when we over bourboned it, you you covered the trail well.

Speaker 1 13:29

Yeah, yeah, but if anything had been too strong, it wouldn't have got like nothing, yeah.

Berry 13:33

Yeah, well, and that's why I'm looking at this gone, I think it's a good thing I screwed up. Maybe maybe it was fortuitous on my part.

August Gitshlag 13:40

Yeah, I mean when I when I was when I was first looking into it, I expected like a gallon of milk to be in this, and then everything else to be like because it all troubles up, but it's not one go away in a curl. This is just one cup of milk. Okay, whole milk and it's the same whole milk. Okay, you get that there's a whole milk, like there's a like a creaminess to it too, right? Yeah, which is from the milk way. Yeah, I uh I like it.

Matt Fox 14:07

This is a really fun like LaFam, something to have fun summer party, just you know, hang out.

August Gitshlag 14:15

They'll sit there and they'll use a milk and they'll put the spirits in and watch it curdle and then do a little thing. It's like a little show in New Orleans. They'll make a milk punch cocktail like this size, and they'll pour it out. Yeah, they can just stiff it's to make a bunch of curdle and then cut it out right away, filter through a little thing and give them a milk punch. You mean they don't finger bang the arc? I cannot believe that they're as clarified as this is because this was overnight, right? It's settled a bit more. Yeah, I don't think I could do this. That's where the sediment in the bottom of the gowl, yeah. Yeah, I mean, we we talked about using our wine filter. What if you used a coffee press?

Matt Fox 14:49

Pushed it down, like a French press, uh yeah, might yeah, might be like this.

August Gitshlag 14:55

Yeah, I don't know if I want any different.

Berry 14:56

I mean, if we do your cheese puff first and then coffee filter what I did do is I did strain it first with a fine mesh sieve. Yeah, because otherwise I'd use 900 coffee pudges.

August Gitshlag 15:11

Right.

Berry 15:12

I get it.

August Gitshlag 15:14

Huh. What about a Brita?

Berry 15:15

Should we dump it on a Brita next time? Nah, I don't think that'll work now. That'll strip flavor out, too. It would strip flavor out.

Matt Fox 15:22

See, this is why we we talked about this first.

August Gitshlag 15:25

Now I've used britains for a spillet before. I think about this like my old you know, seventh-grade science project where it went through one filter and tripped down to the next filter and had different layers, and then it came out. Oh, look how clear it is. You know, no more muddy water. Yeah, all right. So I'm gentlemen, the next batch. Well, very well done. Do a brandy. They're gonna do a brandy, and what we will do is spiced rum. I do, I do think that's gonna add a different flavor. Are you gonna use Captain Morgan or you use Kraken? I'm gonna use Kraken. Okay.

Jamie Flanagan 15:55

I like the Kraken. I like, I like I like the Captain, but the Kraken is just like one's delicious, rich, yeah.

August Gitshlag 16:02

Well, there's that dark rum, and they have a spiced rum now. Yeah, they're both, which I both find delicious. I think I'd use the probably the dark one, right? You'd probably want that molassesiness.

Berry 16:11

Oh, I think so.

August Gitshlag 16:12

I think that'd be the right the right move. All right, we'll have to make a man cave milk punch.

Matt Fox 16:18

A man cave milk punch. We gotta make sure we announced that right.

August Gitshlag 16:22

Oh, yeah, man cave milk punch day. So I was hoping we'd have a I'm actually glad that the recipe got boosted up because I wanted to have some of this to try on punch key day. Yes, uh we'll have something to play with on punchy day.

Berry 16:38

You know, I just went with the oops, very screwed up again, joke just because it was too many, you know.

August Gitshlag 16:43

Yeah, but if you if you Google milk uh clarified milk punch and milk punch, you can see Benjamin Franklin's handwritten recipe. Why is it like Star of an East in it and stuff like that? It's a little different.

Variations: Rum, Brandy, And Tea

Brett 16:54

Yeah, some of them are real elaborate, some are real simple. I don't think we've ever drank a fit with the five guys in like five minutes. I mean, that's an interesting point to make because it that's it is the my my ears are getting are getting starting to get hot.

Matt Fox 17:10

Oh, that's the ear phone. That's the ear phone. Never mind.

Brett 17:14

This is really good. Just think of all the different you know, different types of citrus. You said the pineapple is another one.

August Gitshlag 17:20

There are people that use pineapple juice instead of lemon juice. I I kind of like what lemon juice did here. Yeah, I think it's a nice anything with high acid, right? Right, almond eye.

Matt Fox 17:30

Was that a fresh squeeze lemon juice?

August Gitshlag 17:32

Oh, yeah, right in his armpits. He did it right there in front of us all. Really? It's the thing, the leverage.

Speaker 1 17:38

Yeah, you know, make the party if I go to Marvin's like this Thursday.

Brett 17:43

You think I'll be able to get this somewhere? Yes, sure. You'll be able to get milk punch morals very much.

Matt Fox 17:47

Okay, and I think the bartender will be surprised that you're asking for it.

Brett 17:51

Really?

Matt Fox 17:52

I think so.

August Gitshlag 17:52

Because I don't think that people actually play the morals the swab the swab here, the the swami.

Brett 18:01

Well, it's on Thursday, so well on Thursday. You'll have to report back. I'll report back if I can find it.

Matt Fox 18:10

Do you serve milk punch?

August Gitshlag 18:11

What's that? Never mind. If you're at any place with any kind of class, any kind of restaurant's gonna have it. Any kind of restaurant have it. A restaurant there's gonna have it. Really? Okay. Oh, and bring me back a muffaletta from Napoleon House. It's as good as it gets. We found a muffaletta joint up here on uh 19 in Garfield. We're gonna get a muffleta for the punchy day brunch at our house.

Jamie Flanagan 18:37

What's uh what's the muffaletta?

August Gitshlag 18:38

It's a sandwich. Do you like a olive sandwich? Okay, full of olives. You got like salty sandwiches. Yeah, but we're gonna blow through this.

Matt Fox 18:47

Yeah, you brought another bottle.

August Gitshlag 18:48

Oh, there's okay. He's gonna say that for uh the meeting afterwards. This whole uh KGB crew is gonna want to get their tons on this somewhere to the top.

Brett 18:57

I can't believe how this is so easy to drink. That's a little frightening because there's not a ton of mixture in here.

Berry 19:03

There's just not. You said it was a two to one. It was it was a cup of milk to two cups of booze, and maybe like another cup and a quarter of the of the of the tea and the sugar, the syrup, and everything like that. So, I mean, it's still plenty strong.

Matt Fox 19:24

And that lemon does a good job of hiding, but you can't tell what you you could smell the bourbon, but you cannot taste the bourbon.

August Gitshlag 19:31

It's just I mean, you know it's there, you know what's there. Like your initial nose was all I smell is oak forest, yeah.

Brett 19:37

And it is not how it makes your face, smell lemons, and I still don't smell just the oak what I put in there, but yeah, the oak just jumps out of the glass, yeah.

August Gitshlag 19:46

Yeah, man.

Jamie Flanagan 19:50

Nice.

Bar Stories And Finding Milk Punch

August Gitshlag 19:51

Well, gentlemen, I think we uh we hit the nail on the head with uh with a winner chicken. Yes, I I'm I'm in. We'll do that.

Matt Fox 20:02

Thank you for sharing this.

August Gitshlag 20:03

Yeah, oh look, ladies and gentlemen, Mr. Mike Spears was also there for the uh proliferation of the milk punch. You were there for the milk punch, yeah. Amazing.

Jamie Flanagan 20:17

All right, so you you guys were milk punching in between uh winding.

August Gitshlag 20:21

Yes, we were winding about the weather, about our relationship, about everything. I was not winding about my relationship.

unknown 20:28

It's wonderful.

Matt Fox 20:29

Yes, I can see until he does it with the chapter, but yeah, he knows she'll be listening.

Berry 20:37

He's got an audience of one here.

Jamie Flanagan 20:39

Cast them listens, but you were making making wines, right?

August Gitshlag 20:42

You're spottling. So we Barry and I split a filter when half season a filter. What does that mean? Uh just like a wine to clarify your your liquid. The leftover sediment you bought sediment. We bought one of the jets. You were with us the one time with the first time we used it.

Berry 21:02

No, he's looking for information for that for our basically.

August Gitshlag 21:07

It's a it's a three-pad system that you run your wine or whatever you want to filter through it, and then you put it in the bottom bucket, and you bought it. So it's it's another layer of improved, you know, stuff. What does Macmal the call it? Schmaltz. What is it? Schmutz? Schmutz. Schmutz. German word for dirt.

Berry 21:22

Another layer of schmutz out of the uh out of the wine. He said German word for dirt. Dirt is schmutz. Okay. That's schmutzigist, it is dirty. Something is dirty.

Matt Fox 21:32

Schmutzigist.

Berry 21:33

Okay. And schmaltz is rendered chicken fat and goes great on toast. Okay. But not you don't want malts at your drink type. You've heard of hot buttered rums. Oh, you're not rum.

August Gitshlag 21:50

Yeah, I mean, I guess you could do it. Render chicken fat rum.

Speaker 1 21:53

Why not?

Jamie Flanagan 21:54

So, all right, so you had a filter that you shared, and then uh, but what were you bottling specifically? Well you what did you guys uh brew up?

August Gitshlag 22:04

They're both behind.

Jamie Flanagan 22:05

What did you what did you do on the line? Are we are we are we tapping?

August Gitshlag 22:10

I'd be happy if you watch time. I have the red spinot noir. And the white is a mix. And I can never pronounce that word.

Berry 22:16

They call it a blend in the line world. Thank you.

August Gitshlag 22:18

It's a blonde white. It's a blonde. It's a white mix. It's a blonde thing. What's the word I can't pronounce?

Matt Fox 22:28

It's like a blunger.

August Gitshlag 22:31

Yeah, that one. Yeah, and no. So it's a Washington. So I get it through them. That's how they set their distribution. And it's come out great. Every time it just comes out really well. Okay. So yeah, so those are over there and we can play with those two. It is homebrew night. So I actually feel like I'm contributing for once. Yeah. Not too often. I'm not all that creative. Well, Spears ran away and didn't tell us what he thought. In the middle of the magic the gathering people, they're mad at us for being over here in their spot. Oh yeah? Yeah.

Jamie Flanagan 23:07

We stole their royal. Yeah, we stole the magic. It's round table.

August Gitshlag 23:12

This is their card table. They put their cards on this one and play on those. Oh fine.

Matt Fox 23:16

Don't get over it, August.

August Gitshlag 23:18

Oh, I'm not. I'm I'm mad. Oh, medium is starting. Medium is starting. All right.

Matt Fox 23:25

So, you know, thank you for allowing us to invade your space.

August Gitshlag 23:28

Yes. Okay.

Matt Fox 23:29

Just to sit down and have a conversation.

Jamie Flanagan 23:33

Yeah, I did an hour of my radio show.

Matt Fox 23:38

Yeah, yeah. No, I truly appreciate you know what you do here and just the thought behind what you have on your board here. You guys have so many expressions, and they're all just wonderful.

August Gitshlag 23:50

Well, thank you.

Matt Fox 23:51

You're welcome.

Filtration Tricks And Clarity

August Gitshlag 23:51

You're welcome. No, I'm I'm I consider myself very lucky to be for YouTube. And how you know how much fun we have on this. Yeah. I travel the country with Brett and with Barry doing their stuff, but I'm very lucky to do that as well. Yeah. So again, this is the kind of place that I'm always if I can bring people here, if I can do the show from here and tell more people about it, let's do it. Yeah. So all right. We might even come back. Who knows what's gonna happen once this meeting starts? These people start running around with crazy beers and stuff.

Matt Fox 24:20

Yeah, you're not wrong.

Jamie Flanagan 24:22

Gonna be back again. Yeah. That is it. Do we want to wrap it here or do we want to play with wine?

Matt Fox 24:27

Well, we can play with wine. I'll tell you what, we'll redo the wine on the next episode. I'll go get a church. Let them get their uh meeting going. Yeah, all right, and then we'll come back, we'll do some wine for our next day. We'll do a five minutes.

Jamie Flanagan 24:40

There you go. Okay of uh Uncle Auggy's wine. All right, so there you go. So it's Mancave Happy Hour, Mancave HappyHour.com. Do all those podcast things in all the podcast places. Make sure you uh uh like, subscribe, leave a comment comment, uh thumbs up, and the most important thing you could possibly ever do, tell a friend. Oh, yeah, we'll have a friend. Tell your friends, yeah.

Matt Fox 25:01

Yes, bring a bring a friend, bring your neighbor next week is uh basically a tell a friend episode.

August Gitshlag 25:06

We'll have Mr. Shane Forrest from uh Grand Rapids joining us because Matt Conti told a friend. Now he's a regular listener, he's coming to town, he wants to bring his bourbon selection with him.

Matt Fox 25:13

Well, there you go. What day?

August Gitshlag 25:14

That's gonna be the 16th. The 16th, okay.

Jamie Flanagan 25:16

That's it. Two weeks. All right, because I'm like I'm I'm on a two weeks.

Matt Fox 25:21

That that is uh that's President's Day, if I'm not mistaken.

Jamie Flanagan 25:23

Yes, it is. We'll be bowling before that, and then we'll uh yeah. All right, here we go. All right, so there you go. Like, subscribe, leave comments, and we'll do it all again very soon.

August Gitshlag 25:31

Gentlemen, uh the camera did not add a pound. You look awesome.

Matt Fox 25:34

Oh, thanks, man. Appreciate that. Office kitchwaggle right over there.

Jamie Flanagan 25:37

Ah, in the middle here, Jamie's shenanigan flannagan. Shenanigan flannagan medbox rounded rounding out the herd. See y'all next time.

Matt Fox 25:46

See you guys.