(upbeat rock music)
(engine roaring)
This is our brew pub episode
and you guys know that I will travel just about anywhere
for good beer and good food.
So when Nicole on Facebook said we had to check out
18th Street Brewery in Hammond, Indiana,
I thought to myself,
it's a prefect opportunity for a brew pub road trip.
- [Men] Road trip!
- Oh and Nicole, definitely worth the trip.
(upbeat rock music)
Drew, I love that this story starts at home,
just brewing for fun.
- 2010 is when we got our federal permit
and I can actually sell beer with this permit,
out of my garage.
- Is that the awakening moment,
it's like (beep), I can sell beer for a living.
- Yeah.
- [Homer] Woo-hoo, beer, beer, beer!
- [Elliott] What's the vibe here?
When people turn up, what can they expect?
- Really just a really cool, chill vibe,
awesome music, awesome food.
You know if we can achieve those things
then we've done something right.
- Okay and if not you just give people more beer
and they'll forget that they even had a bad experience.
- [Drew] You're onto something right there.
(laughing)
- Seeing as you've been so gracious
to furnish me with some delicious beer today,
I should be cooking for you.
So what would you like to eat?
What's on the menu that you really like?
- I love our duck poutine.
It's really rich, it's flavorful.
(duck quacking)
Who the hell doesn't like duck poutine?
- The ducks.
- Your despicable.
(glasses clinking)
(bright music)
- This is Emmanuel, Chef Emmanuel, but to me, this is E-man.
So we're gonna make your famous poutine.
(bright chiming)
And no poutine is complete without?
- Gravy. (boxing ring bell dinging)
- [Elliott] E-man's poutine gravy
starts with a butter and flour roux.
- Okay imma sprinkle a little in for you, whisk.
Yeah get in there, get the butter in with it, yeah.
- [Elliott] Add in our pho-spiced stock.
- That roux should start thicking up there.
- Oh yeah.
- You feel it, it's digging it up?
- God, sometimes I work really (beep) hard in the kitchen.
- Go on, keep whisking it.
- One second.
- Oh yeah.
- While I regain feeling in my arm,
I think it's about time we get to building our poutine.
(upbeat rock music)
Alright so our double E-man gravy is ready.
Our fries are now ready.
- Of course.
- [Elliott] And we are ready to poutine this baby up.
- This is a 60-minute egg.
You crack it right in the middle.
Alright, now it's time to put the good toppings on.
- Alright.
We load up on our homemade gravy.
- Can't be stingy with the gravy.
- [Elliott] And of course, a heaping portion of duck confit.
- [Emmanuel] Yeah.
- [Elliott] It's ready to go.
- Ready to eat.
- That's a double E-man poutine
right there for you my friends, okay.
(bell dings)
(upbeat rock music)
Tell me about the poutine.
- The poutine is delicious.
It's different.
And it's very, very good.
I'm a big poutine guy.
Poutine here - great!
- Have you tried the poutine?
- I have.
- You okay, why, you looked kind of last answer about that.
- No because I can eat a whole bowl by myself
and that's a problem. (laughs)
(upbeat rock music)
- You go to a brewery as phenomenal as you guys are
but you do expect still to get your wings,
your plate of fries, your nachos with liquid cheese.
Duck poutine.
Alright and what have we paired it with.
What are you drinking?
- I'm drinking Patio Pils.
- Okay and what have you paired me with?
- [Drew] Candi Crushable.
It's easy, it's refreshing.
- [Elliott] Shall we?
- Shall we.
(upbeat rock music)
I hope my doctor's not watching this show right now.
- Screw that guy, just give him a beer.
(bright music)
I'm conducting the happy taste-buds.
(bright music)
That gravy is rich as hell.
The duck confit strangely adds to that too.
So it becomes a decadent, indulgent, perfect companion
to your Candi Crushable.
- Or the Patio Pils.
- Beer and fatty, rich food.
That is a happy marriage right there.
You guys should get down here, celebrate Indiana.
- Cheers.
(epic music)
(whooshing and banging)