The story unfolds (and if you are just joining us, you can see all the segments leading up to this one by going to the Webisodes section -- see the button above -- and catch up):
So, here we are, the Basta team, our Pizza Quest team, and Patrick Rue, the owner and beermeister visionary of The Bruery, in Placentia, CA (Orange County). We threw down the gauntlet in our previous webisode and are leading up to Kelly, Al, and I making some pizzas for the Bruery team -- but that's coming up in a later segment. Before we get to that, though, we asked Patrick to take us through the brewing process, those transformational steps that draw out flavor from various grains, malts, hops, spices, and even fruits and vegetables to make a wort (like making tea or soup) that eventually ferments and carbonates. Many of you may already be home brewers or have seen the inside of a micro-brewery, but for the sake of those who haven't this should be a treat. As noted in the discussion you are about to see, beer making is very similar to bread baking (scholars have argued that beer existed before leavened bread, back in the days of the Pharaohs, and I tend to agree) and, because of all the exciting breweries popping up everywhere, it's probably safe to say that we are now living in the golden age of beer. This site could easily morph into Beer Quest instead of Pizza Quest (hmmnnn, Brad, is it too late to change the logo?).
Oh well, we're going to bring these two worlds together as we journey on, ultimately headed to the Great American Beer Festival in Denver where all this pizza and beer talk manifests into some amazing brewski and 'za. Onward....