PKG)) Bike and Brewery
((Banner: Bikes and Beer))
((Reporter/Camera: Lisa Vohra)
((Map: Reston, VA ))
((Main characters: 1 Female
((Sub characters: 2 Males))
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
The Bike Lane, we are a full service bike shop. We service all bikes. We have a full
service department. We sell road bikes, mountain bikes, triathlon bikes, hydrobikes, e-
bikes, which is a new market.
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
Our mobile bike shop, we’re able to take appointments online for customers and so if
they’re not able to get their bike into the shop for whatever reason, we can go to
people's homes and service bikes.
((Tom Sziede, Lead Mechanic, The Bike Lane))
So right now I'm going through a bicycle that a customer’s going to be using in an
upcoming event and I’m going through to make sure that the bicycle is safe. So I’m
checking all of the bearings and both of the wheels just to make sure we’re not missing
anything.
((Nats))
((Todd Mader, Owner, The Bike Lane)) - No chyron
I think this bike would be perfect.
((Anne Mader, Co-Owner,, The Bike Lane ))
Ten years ago I brought Todd a home brewing kit, like this really cheap kit for Father’s
day or something. And he got into brewing beer at home and all of a sudden it became
something that he just really fell in love with and had a passion for. And so we were
brewing a ton out of our house. When we were thinking about bringing in, you know,
different things into the bike shop to make us different and unique, was like, why don’t
we just bring the brewery into the bike shop?
((Nats))
((Anne Mader, Co-Owner,, The Bike Lane ))
We have a really small system, it’s a one barrel system. We hired Blake who’s been
amazing and awesome and he’s running the brewery.
((Blake Ross, Brewery Manager, The Bike Lane))
We’ll get this beer into the kegs and on draft so people can enjoy it.
((Nats))
((Customer))
It’s easy drinking, yeah it’s a good one.
((Customer))
Delish, I mean look at that?
((Customer))
This is my dear friend Caroline. We met in the parking lot, we both like to mountain bike
and now we’re best friends, and we like beer. Cheers.
((Courtesy - Joe Reiman Music))
((Anne Mader, Co-Owner,, The Bike Lane ))
Cyclists are really really avid beer drinkers and they love coffee. And it’s become like
this community place to come hang out.
((Anne Mader, Co-Owner, The Bike Lane ))
We sponsor probably about 50 rides, events throughout the year.
((Nats))
((Announcer))
We’re going to do our podiums in order of our podium schedule today.
((Anne Mader, Co-Owner, The Bike Lane ))
One of our favorite events is ‘Capital Cross Classic,’ it’s a cyclocross race over at Lake
Fairfax Park.
((Cyclist))
I mean it’s one of the most fun courses of the season.
((Anne Mader, Co-Owner, The Bike Lane ))
All the proceeds go back into Lake Fairfax park to go back into the building trails.
((Anne Mader, Co-Owner, The Bike Lane ))
We have a lot of things we have to compete with in the world for ecommerce and
Amazon and people, you know, want things really quickly and want everything right
now. So we’re not always, as a small business, able to provide that immediate service.
So what we have to do is create a very customer service centric business.
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
People can come here and sit and relax and you know they meet her for their group
rides, and they connect with each other. Our philosophy is really creating lifetime
cyclists.
((Banner: And Now, How to Make beer))
((Blake Ross, Brewery Manager, The Bike Lane))
This is step one of the brew process, this is where we mill the grain. You take these
grain, these kernels of grain, and what we’re going to do is just crack them open.
((Nats))
((Blake Ross, Brewery Manager, The Bike Lane))
All right, we’ve got our crushed grain and we’re ready to mash in.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
The goal is to mash our grain for about an hour.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
Instead of just letting the grain or the mash rather sit for an hour, we will recirculate it,
because we are so small it just helps with our efficiency.
((Banner: In the meantime...))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re going to check this beer for carbonation. There’s a lot of technical ways of doing
this, measuring the volume of CO2 to liquid. But this is kind of the old school way, just
pour it and look at it and check it out.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
Right now we’re getting almost nothing, so this beer definitely needs at least a couple of
more days to carb.
((Banner: What happens to the beer?))
((Blake Ross, Brewery Manager,, The Bike Lane))
When I’m working, I usually spit it in the sink.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re just waiting for this sparge water to get up to 175 [80 Celsius].
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re running off the wort as we’re sparging on top of it .
((Banner: One Hour Later))
((Blake Ross, Brewery Manager,, The Bike Lane))
And basically that foam, those are proteins from the grain getting really hot, coagulating,
rising to the top of the beer.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
So, we are at the end of the boil now. We’re just going to do a much bigger whirlpool
edition that really contributes to a lot of the flavor of the beer. Get this guy spinning.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
All right, now we’re measuring out hops, we’re going to add these to the boil.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
This process consists of getting this very hot wart, over to the fermenter, chilling it as
fast as we can. This heat exchanged, there’s cold water going one way and hot wort
going the other way. And basically that cold water is exchanging heat with that hot wort.
Nats
((Blake Ross, Brewery Manager, The Bike Lane))
This is the last process before we close the beer up and wait for fermentation.
((Banner: Two Weeks Later))
((Blake Ross, Brewery Manager, The Bike Lane))
After the two to three weeks where the beer has fermented, been dry hopped,
conditioned and eventually carbonated, the last process is packaging. We’ll get this
beer into the kegs and on draft so people can enjoy it.
((Banner: Bikes and Beer))
((Reporter/Camera: Lisa Vohra)
((Map: Reston, VA ))
((Main characters: 1 Female
((Sub characters: 2 Males))
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
The Bike Lane, we are a full service bike shop. We service all bikes. We have a full
service department. We sell road bikes, mountain bikes, triathlon bikes, hydrobikes, e-
bikes, which is a new market.
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
Our mobile bike shop, we’re able to take appointments online for customers and so if
they’re not able to get their bike into the shop for whatever reason, we can go to
people's homes and service bikes.
((Tom Sziede, Lead Mechanic, The Bike Lane))
So right now I'm going through a bicycle that a customer’s going to be using in an
upcoming event and I’m going through to make sure that the bicycle is safe. So I’m
checking all of the bearings and both of the wheels just to make sure we’re not missing
anything.
((Nats))
((Todd Mader, Owner, The Bike Lane)) - No chyron
I think this bike would be perfect.
((Anne Mader, Co-Owner,, The Bike Lane ))
Ten years ago I brought Todd a home brewing kit, like this really cheap kit for Father’s
day or something. And he got into brewing beer at home and all of a sudden it became
something that he just really fell in love with and had a passion for. And so we were
brewing a ton out of our house. When we were thinking about bringing in, you know,
different things into the bike shop to make us different and unique, was like, why don’t
we just bring the brewery into the bike shop?
((Nats))
((Anne Mader, Co-Owner,, The Bike Lane ))
We have a really small system, it’s a one barrel system. We hired Blake who’s been
amazing and awesome and he’s running the brewery.
((Blake Ross, Brewery Manager, The Bike Lane))
We’ll get this beer into the kegs and on draft so people can enjoy it.
((Nats))
((Customer))
It’s easy drinking, yeah it’s a good one.
((Customer))
Delish, I mean look at that?
((Customer))
This is my dear friend Caroline. We met in the parking lot, we both like to mountain bike
and now we’re best friends, and we like beer. Cheers.
((Courtesy - Joe Reiman Music))
((Anne Mader, Co-Owner,, The Bike Lane ))
Cyclists are really really avid beer drinkers and they love coffee. And it’s become like
this community place to come hang out.
((Anne Mader, Co-Owner, The Bike Lane ))
We sponsor probably about 50 rides, events throughout the year.
((Nats))
((Announcer))
We’re going to do our podiums in order of our podium schedule today.
((Anne Mader, Co-Owner, The Bike Lane ))
One of our favorite events is ‘Capital Cross Classic,’ it’s a cyclocross race over at Lake
Fairfax Park.
((Cyclist))
I mean it’s one of the most fun courses of the season.
((Anne Mader, Co-Owner, The Bike Lane ))
All the proceeds go back into Lake Fairfax park to go back into the building trails.
((Anne Mader, Co-Owner, The Bike Lane ))
We have a lot of things we have to compete with in the world for ecommerce and
Amazon and people, you know, want things really quickly and want everything right
now. So we’re not always, as a small business, able to provide that immediate service.
So what we have to do is create a very customer service centric business.
((Nats))
((Anne Mader, Co-Owner, The Bike Lane ))
People can come here and sit and relax and you know they meet her for their group
rides, and they connect with each other. Our philosophy is really creating lifetime
cyclists.
((Banner: And Now, How to Make beer))
((Blake Ross, Brewery Manager, The Bike Lane))
This is step one of the brew process, this is where we mill the grain. You take these
grain, these kernels of grain, and what we’re going to do is just crack them open.
((Nats))
((Blake Ross, Brewery Manager, The Bike Lane))
All right, we’ve got our crushed grain and we’re ready to mash in.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
The goal is to mash our grain for about an hour.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
Instead of just letting the grain or the mash rather sit for an hour, we will recirculate it,
because we are so small it just helps with our efficiency.
((Banner: In the meantime...))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re going to check this beer for carbonation. There’s a lot of technical ways of doing
this, measuring the volume of CO2 to liquid. But this is kind of the old school way, just
pour it and look at it and check it out.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
Right now we’re getting almost nothing, so this beer definitely needs at least a couple of
more days to carb.
((Banner: What happens to the beer?))
((Blake Ross, Brewery Manager,, The Bike Lane))
When I’m working, I usually spit it in the sink.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re just waiting for this sparge water to get up to 175 [80 Celsius].
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
We’re running off the wort as we’re sparging on top of it .
((Banner: One Hour Later))
((Blake Ross, Brewery Manager,, The Bike Lane))
And basically that foam, those are proteins from the grain getting really hot, coagulating,
rising to the top of the beer.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
So, we are at the end of the boil now. We’re just going to do a much bigger whirlpool
edition that really contributes to a lot of the flavor of the beer. Get this guy spinning.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
All right, now we’re measuring out hops, we’re going to add these to the boil.
((Nats))
((Blake Ross, Brewery Manager,, The Bike Lane))
This process consists of getting this very hot wart, over to the fermenter, chilling it as
fast as we can. This heat exchanged, there’s cold water going one way and hot wort
going the other way. And basically that cold water is exchanging heat with that hot wort.
Nats
((Blake Ross, Brewery Manager, The Bike Lane))
This is the last process before we close the beer up and wait for fermentation.
((Banner: Two Weeks Later))
((Blake Ross, Brewery Manager, The Bike Lane))
After the two to three weeks where the beer has fermented, been dry hopped,
conditioned and eventually carbonated, the last process is packaging. We’ll get this
beer into the kegs and on draft so people can enjoy it.
