Andy's co-founder Benny brewed the first versions of the XPA in his kitchen using old long neck beer bottles and a domestic kettle. It was very low-fi — the equipment couldn't get it completely non-alcoholic, so the first few versions were about 1%. They tasted good, but it took a leap of faith and money to scale the recipe up at a commercial brewery.
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Andy's business partner and co-founder Benny brewed the first versions of the XPA in his kitchen using old long neck beer bottles and a domestic kettle, so it was very low-fi. There wasn't really the equipment there to get it completely non alcoholic, so the first few versions they tried were about 1%.
They tasted good and that was really exciting, but it still required a bit of imagination in terms of what the final product could taste like. So they had to take a leap of faith and spend some money to take it to a commercial sized brewery and see how that recipe scaled up.