WYNWOOD'S NEWEST BREWERY | Miami, Florida

I love you. I love you too. Everything behind the bar. She's got the bar. She's got the bar? I've got the bar inside the brewery. And Marshall has the power over everything. Oh, awesome. IPA, 5.2% alcohol, El Dorado, Amarillo, and Mosai Cups. So it's like the introduction to the world of how people say, I don't like IPAs. Try this one. You might like that one. And then hopefully they migrate them to those. All right. Here we go. Marshall. We're doing it. What's up, guys? We're doing it. So Marshall, he's the co-founder, right? One of the co-founders. All right. And he hooked me up with this gear. I love it. This is sick. Here we go. Inside the brewery. Oh, yeah. This is like my heaven right here. For me, I mean... It's beervana. For sure. What's up, everybody? My name is Marshall. I'm one of the founders of Aces of Brewing Company. Just giving you guys a heads up. We opened our tap room on August 19th, 2017. We are a brewery and tap room with a wonderful beer garden outside. We got 18 taps right here serving some of the freshest local beer here in Miami. We got a signature Brazilian xopi where we serve beer. In small xopi glasses. Nice, crisp, delicious, thick foam. Very signature to the Brazilian tradition. And all of our beer, obviously, is brewed here on site by our master brewer, Azrin Gerlach. So, come on by. Check us out. We're open every day about Monday from noon to midnight. Friday, Saturday until 2 a.m. We're in Wynwood on 25th Street in North Miami. Right in the heart of Wynwood. Two beers I recommend. Got to go with the Latin Lager. It's just a Miami warm weather, fresh, real refreshing beer. And then the Guava Sour is another real classic here in Miami. Again, a little bit of that tropical flavor, but really easy to drink. Low alcohol. Really easy to drink. Very refreshing on a hot Miami day, for sure. If you guys have never seen how this works, I mean, basically, they make the beer, you start fermenting the beer, then basically how many, every day you'll try a little bit to see where it's at? Yeah, you have to check. Hopefully twice a day. Twice a day, okay. Can be, if the fermentation is very active, it can go through the roof. And one day, if you don't hit the right spot, then, you know, you might not be able to take the road you want, and you're going to go with the beer. And we want the beer to take the road that we chose. We don't make the beer. We make the beer. And whatever the yeast does in there, it's pretty magical for me still. So, we try to maintain it in a certain range of, array of, just using temperature and pressure and time. So, the only three tools we as brewers have to control the naturally occurring processes in the whole fermentation. And then, after fermenting to the right point, what do you do? We just cool the wort, the still-fermenting wort, down to a very low temperature. It's called, we crash the beer. Close to freezing. So, we give it, like, really a hit of a very cold temperature instantly. So, the yeast said, I'm done. I don't like this. And the yeast starts dropping out. So, the beer clarifies in one part, but it keeps working, and it transforms some of the substances that are not that nice or tasty right now into something more pleasant and more agreeable and more harmonic. And that takes about a week to two weeks called maturing at low temperatures. And after that, you say, okay, I will drink this now. And then, we got to still transfer, wreck the beer off the sediment, or even filter it. In some cases, if you want to crystal clear beer, we got to run it through a filter. If you're just happy with, like, slightly cloudy beer, which is fine in some styles, then we just leave it the way it is, and then we package it into kegs. Okay. So, behind us, we have a flag of the Berlin Brewers Guild. Okay. 1651. Actually, that's the sign when it was founded. And it's still an active community in Berlin. So, that's my heritage, if you want to put it like that. Yeah. That's where I'm from. From Berlin. Das Glas ist grün. Ein Bier, bitte. Ich liebe dich. Oh, ich dich auch. Okay. Ready? We're going to Trigo, right? This afternoon in the morning. We're going to Trigo. You would go for this. Yeah. All right, guys. There's nothing Latin in here. This is like a true west coast. Except for Trigo. Trigo. Exactly. Cheers. This is great. Yeah. I'm all about IPAs, man. Every beer has to be made. You have to be able to drink it all night if you want to. Exactly. Yeah. So, that's drinkability and balance. Sessionable beer. Yeah. Sessionable and balanced. That's basically our focus here. The Blood Orange Gose. And that's like a German style that almost went extinct. So, they brought it back and now they're throwing it here. Cheers, guys. Cheers. Blood Orange Gose. Cheers. Blood Orange Gose. Mmm. So, you can taste it. It's a lot saltier than the Guava, right? Blood Orange. Yeah. All that citrus is Blood Orange. So, we put what? Like 15, 20 pounds of salt into the kettle? Enough to keep your mouth being watering for more all the time. So, that's the main factor of the salt. You always maintain thirst. And it almost like pops. Yeah. You know? Where's the water at? Here we have the coffee porter. Oh, dude. I can't wait. Breakfast of the champions. Yeah. Where's my croissant? Liquid breakfast. Mmm. Yeah, man. Espresso right there. Yeah, it's nice, man. A roast from a Brazilian coffee. It's a strong espresso roast. Two thirds and one third is a medium light roast just for the top notes. So, there's like nutty, hazelnut, almond flavors that, you know, just pop out of the glass. You get the roast, but you also get these smoother and more subtle notes. They're awesome. First collaboration beer, right? First collab, that's right. Yeah. That's it. Cool, man. Slightly under carbonated, but you get the full flavor and the full idea of it. So, right now, we're going to go back to the brewery and we're going to try the Belgian Gator Ale. It's not on tap right now. It's coming tomorrow. We're going to try it straight from the tank just two days before it goes into kegs. So, it's not filtered yet. It's still cloudy. There's still a lot of yeast in there, but you get the full aroma and the flavor of what to expect on tap tomorrow. So, let's do it. Let's do it. I can't wait. By Belgium in the sense that we use some spices in there. There's cardamom seeds, there's coriander seeds, and there's bitter orange peel in it. So, it's like a weird mixture of different flavors. What the hell is this? Hey, but this tastes good. And then you have two or three and then you know why it's called the Gator Ale because it will bite your butt when you have two or three of them. You've got to treat it with respect. This is a sipping beer and not a crushing beer, okay? So, there's no head right now, right? There's not a lot of head on there. We've got to add a little bit of CO2 in the bright tank. Okay. So, it has taste of like a Belgian. Right. So, I feel that. From the spices. I drink this all day. People, they get wasted. They get wasted. Oh, you've got three and then, oh my God. I think I'm going to get a growler of this. Really good. I like this a lot. People love it, yeah. It was just a one-off. We just only did seven barrels and sold out like nearly immediately. Wow. It was an instant hit. People loved it. So, we're doing a little Shelby, right? So, this is our Latin lager. Serve it at a super cold temperature. Really high pressure. Creates a nice cappuccino foam that you can almost drink through. And in Brazil, the tradition is you just keep drinking them, right? They're small 10-ounce glasses until you essentially put a coaster on the glass. This thing just keeps on coming. That's part of the tradition. The tap goes both ways, right? So, the beginning is beer. Then, if you push it back, just foam. You top it off with foam. Nice. Give it a little swipe. Thank you. Colder? Oh, 100%. Cold, refreshing, easy to drink. How's that foam? That's great foam. It's nice, right? Yeah, yeah. Dude, that was like a beer right there. Yeah, it's incredible. It's amazing. Yeah, it's a lot thicker. It's cold, refreshing. That's perfect. That's a really good lager. Yeah. And this is Brazilian. It's a Brazilian style of serving lager, right? So, it's our Latin lager, but we really crank up the pressure and lower the temp. And that's where you get that really rich foam. Super cold. Yeah, super cold. You guys have a food truck. Is that every day? Every day. It's out here every day. And what do they serve? So, they do like a Korean-Mexican fusion, like mushroom and corn and like queso fresco. It's incredible, man. Yeah, we do a little carnitas, too, like a little spicy slaw on top. So, it's all like, it's kind of that Latin American-Korean fusion. It's incredible. It goes so good with our beer, too. Those are like two of my favorite things ever. It's amazing, bro. I'm all about Asian and Mexican. Nice. So, it's like, let's go. No, it's a flavor explosion, man. It's awesome. My name's Sarah. I'm the lead bartender here at Vezasor. Today, we made a few different cocktails. The first one we did was the Endless Summer. What we do is we take a preserved lemon juice we make in-house, we take the lemons, we cut them open, salt them, let them sit for a couple weeks, and more lemon juice, pink peppercorn, clove, a little bit of cinnamon. And we take that salty juice, we use that, fresh lemon, tiki bitters, and a tarragon reduction. And all those flavors play off our Blood Orange Goza, which we put into the cocktail as well. Very refreshing. Citrus-scored. Super awesome for a hot summer day in Miami. The second cocktail we made was our Seasonal Michelada. We make a couple different micheladas here for our seasonal. What we take is a buffalo hot sauce, tajin, which is like a chili-lime salt, regular salt, fresh lime juice, and we make a pickled cherry juice in-house. What we do is we take the cherries, we hand-pit them, pickle them in rice wine vinegar, a little bit of cilantro, some dried chilies. We take that juice, we add a little bit of that. It gives the michelada a nice tangy, sweet flavor to it. Alright, so you don't even have to go out to the food truck. You can order right here from the bar. The Calbee quesadillas are amazing. Barbecue steak, a load of cheese. So this is our banana foam. We take bananas that are dehydrated, we rehydrate them, we juice them down with some spices, and then put them in here and create this beautiful foam that goes on top of our Bt's, which is going to be our dark lager, layered with our porter. Drink through the foam. If you get all foam, that's going to be a little bit too sweet. But if you drink through that banana, it's going to balance out with the bitterness of the coffee and the maltiness of the dark lager. So this is Bt's, banana-infused foam, and then we have the porter. Wow. I love banana. What is it? Here we have our tuna poke guacamole. I could eat this all day. If you like tuna, you're going to love this. Mmm. So good. Okay, here we have your two bao buns. Right here is going to be the siobaja, which is going to be grilled mahi with a pickled slaw. The other one is going to be the lechon asado, which is going to come with a mojo, aioli, and a little bit of wild luck. The buns. Oh my god, I love buns. Mmm. The sauce. Delicious. A little spicy. This lechon bun is out of control. If you guys don't know me that much, I'm all into like porters, stouts, and IPAs. This Bt porter is just amazing. I've never really seen a place where they put like a banana infused foam with a porter. It's just incredible. You have to try this. Alright, you saw it first. This is the newest brewery in Wynwood. For me, the coffee porter was insanely amazing. Guava, sour, and that Trigo IPA. Wow. You can't get better than Trigo IPA for sure. The IPA is not too hoppy. It's just perfect. If you like dark beers, the coffee porter. If you don't like coffee, you'll still like that beer because it's so freaking good. So you can't miss this brewery. Come here when you're in Miami. Beers, cocktails, and Mexican-Korean fusion food. Are you serious? Thank you. Awesome. Love you guys. Peace.