Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Mr. Brews Taphouse: Smyrna & Murfreesboro Craft Beer with Marty & Mindi Bell | Episode 124

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Mr. Brews Taphouse: Smyrna & Murfreesboro Craft Beer with Marty & Mindi Bell | Episode 124 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:40
  Because I always keep on talking and then like the countdown,
• 0:42
  like stops. That's what I love, though.
• 0:44
  We just kind of like, so full screen.
• 0:45
  Yeah, I know. I hate it.
• 0:47
  Hey guys, how's it going today? Mitch and Rich here, the foamy
• 0:49
  heads with Steve and Scott from the Brewery Underground podcast.
• 0:53
  We're covering multiple areas of Middle Tennessee, say Mitch, and
• 0:57
  Chattanooga. Where do you live, Scott?
• 1:00
  I still don't know. I'm in National Lenox Village.
• 1:02
  So it's like South Nashville, okay, Right around the corner
• 1:04
  from Brentwood and yeah, Deep South crowders.
• 1:07
  Exactly. And you're there often.
• 1:10
  You're a deep. I literally can walk there.
• 1:12
  That's a good idea. I've seen your check insurance
• 1:14
  before. Walking back is a little
• 1:16
  different. Yeah, not necessarily.
• 1:17
  That might be a little scared. Better to walk back than drive
• 1:20
  back though, right? There's a there's a hill that
• 1:22
  goes down. It's.
• 1:24
  It was It was dark that night. There were lots of.
• 1:26
  Good news is you can roll down if you have to cause I've seen
• 1:29
  your check insurance and I'm sure you've been rolling down
• 1:31
  some. Did use a tree once to brace
• 1:32
  myself as I was going home once. That's what you use the tree
• 1:35
  for. That's what I use to brace
• 1:36
  yourself. OK yeah, I think so.
• 1:38
  Sorry. He's going.
• 1:39
  With Right Exactly. There are also bushes along the
• 1:41
  way too. Until the recent ice storm when
• 1:44
  all the trees went down. Now he can't.
• 1:45
  Do that that's right. And we've got a couple of
• 1:48
  special guests today. We're hanging out at Murphy's,
• 1:50
  Smyrna, Mr. Brews and Smyrna. I only I've Murfreesboro is my
• 1:54
  home base, Steve. So that's I'm I'm frequent that
• 1:58
  one quite often, but not often do I get the opportunity to come
• 2:01
  down and sit down with with you guys and we all get to share
• 2:04
  some good beers together. But we're at Mr. Brews and
• 2:06
  Smyrna today and we've got the masterminds behind the scenes.
• 2:09
  We've got Mark and Mindy Bell. What's up, guys?
• 2:12
  Oh, good. Marty and Mindy Bell, he goes
• 2:14
  right? See, he called me Richard.
• 2:16
  So. It's no big deal, So.
• 2:18
  And when you say masterminds, it's just mastermind.
• 2:21
  It's singular. And that'd be Mindy.
• 2:28
  Thank you guys for having us by the way.
• 2:29
  This is awesome. Glad to have you guys in.
• 2:31
  I've seen a couple of you guys, Mitch.
• 2:34
  I think this is my first time, yeah.
• 2:35
  So this is your virgin voyage. Yes, the first time here for
• 2:39
  myself. Yeah.
• 2:39
  What do you think? It's nice and it feels great in
• 2:42
  here. Big plus for me.
• 2:44
  I'm usually running hot so the AC feels.
• 2:47
  Great. OK, OK.
• 2:49
  And the beer tastes great. It's cold refreshing.
• 2:52
  Now, have you been here? Before.
• 2:55
  When it was former proprietor, yes, Yeah.
• 2:58
  So what's can you remember you notice that you're coming up?
• 3:01
  I don't. Know it feels brighter for some
• 3:04
  reason and no jukebox. OK.
• 3:09
  So the two big feedbacks we get is it's much brighter.
• 3:12
  Yeah. And it's much more open.
• 3:14
  Yeah, if you remember, they used to have.
• 3:17
  I mean when they started it was a beer marked.
• 3:19
  Yeah, there was refrigeration, right?
• 3:21
  Yeah, two big merchandisers over there.
• 3:23
  So everybody likes that it's open, everybody likes that it's
• 3:25
  bright. We do have some of the originals
• 3:28
  that still come in and say can you turn the lights down?
• 3:31
  Whoa. So, But, you know, I think Mindy
• 3:35
  was the mastermind behind the pain and and all of that.
• 3:39
  If not, it looked like my basement or garage, you know,
• 3:42
  with everything stuck in up on the walls.
• 3:44
  Yeah. But yeah, that was the whole
• 3:46
  point was to lighten it up and make it family friendly.
• 3:50
  That's our biggest thing. I also really appreciate seeing
• 3:52
  kegs just it's a cool shot. It's a function.
• 3:57
  Thing. Yeah, exactly.
• 3:59
  It's it's functional storage so that it's not just lining the
• 4:02
  hallways and kind of in the way. And so it's purposeful, but it
• 4:06
  also gives a little decoration. So and I didn't check those are
• 4:09
  full or some. Are full?
• 4:10
  No, those are empty. Those are the ones waiting to be
• 4:12
  picked up. This this right here is an empty
• 4:16
  keg rack. Scott's seen a lot of empty keg.
• 4:25
  I've made a lot of kegs empty. Yeah, there you go.
• 4:27
  And not to go on, not to go on anything, but I see a couple
• 4:30
  there that say Great Lakes on them.
• 4:31
  I just. Eyeballed.
• 4:32
  I was like, hey, I got to run in my car real quick.
• 4:36
  The Lakes has done really well. I think what, 3-4 weeks they've
• 4:39
  been in the market now. So they've done really well,
• 4:42
  people coming back and asking for them.
• 4:44
  We lived in Saint Louis for a few years, so I knew Great Lakes
• 4:47
  pretty well, so I was very happy that they came to the market.
• 4:51
  Kind of a narrow number of kegs that they're carrying right now
• 4:55
  flavors, but looking forward to getting more of theirs.
• 4:59
  It's a really great start for them introducing themselves into
• 5:01
  the market. Those four brands they've got
• 5:03
  right there are pretty solid and, and honestly that the, the,
• 5:06
  the Midwest Hazy's kind of a bonus because it's one of the
• 5:08
  newer ones they've got. You know the other three are Ogs
• 5:11
  for them, but to get that newer 1 is kind of cool.
• 5:14
  Yeah, came out with that one about a year or so ago.
• 5:16
  The Midwest hazy was good and then the Dortmunder was just an
• 5:20
  OG. Yeah, so good.
• 5:22
  Did I say that right, Dormunder? Yeah, the the the gold lager was
• 5:25
  really good. And then I know.
• 5:28
  Huh. And Elliott Ness.
• 5:30
  That one was there, yeah, there was the embryo.
• 5:33
  I think you had that. Did you have that one as well
• 5:35
  when we were at the FAB and Fever Fest?
• 5:37
  Yeah. So I mean, just it, I'm, I'm
• 5:39
  glad Great Lakes is, is making a splash here.
• 5:42
  And I know you guys had a lot to do with that.
• 5:43
  I mean, I don't know if you guys know this, but Scott and Steve
• 5:45
  actually started an Instagram page called bring Great Lakes
• 5:48
  beer to Tennessee and, and the whole like, you know, the
• 5:51
  petition and everything. So like they, they definitely
• 5:54
  had a hand in getting the, the, the Nashville, the Tennessee
• 5:58
  market open. We take a little bit of credit
• 6:00
  for it with that yourself. On the bat with that free beer
• 6:03
  for life. That's still a negotiation.
• 6:09
  There's a lot of negotiation. Over the last few weeks.
• 6:12
  I think they've closed the door of the negotiation thing, but we
• 6:14
  keep it open. That's right.
• 6:17
  So interesting thing on the keg rack, and I'm glad you guys like
• 6:20
  it. Mindy built it.
• 6:22
  Oh really? One in Murfreesboro as well.
• 6:23
  Nice. But she's definitely the
• 6:26
  handyman in the family. Don't ask me to do anything.
• 6:29
  But what she noticed when she toured the other Mr. Brews with
• 6:32
  me was why are all the kegs stacked up at the back door?
• 6:37
  I heard the kegs in the hallway and I said, hey, even better, go
• 6:40
  to that bathroom over there and see the kegs in the bathroom.
• 6:43
  So they must be selling a lot of beer or.
• 6:45
  And she goes, OK, we're not doing that.
• 6:50
  Because apparently you guys didn't have enough to do before
• 6:52
  January, right when you open the Murfreesboro store.
• 6:56
  I think that keg rec was built like 2 days before in the middle
• 7:00
  of the like floor of the pub as we were trying to do all the
• 7:03
  finishing. Touches I.
• 7:04
  Don't even think it was painted when we first put that one up
• 7:06
  because we that one, this one we just stained but.
• 7:09
  And I think, I, I think correct me if I'm wrong, but you guys
• 7:12
  were the first tenant in that location in Murfreesboro, right,
• 7:15
  Because they were building that entire space up.
• 7:17
  There was nothing out. There it was.
• 7:18
  Gravel. Yeah, yeah, I'm sorry.
• 7:21
  I guess there was something out. There it was.
• 7:22
  Gravel. Yeah.
• 7:23
  And and then you guys popped up there's a couple of other like
• 7:26
  food places as well. But the, the, I think one of the
• 7:29
  draws for me at, at at Mr. Brews is and Murfreesboro still
• 7:35
  doesn't really have a lot of that is like there's not a
• 7:39
  restaurant that's got a big, big selection of beer on tap.
• 7:43
  Like you've got your chain restaurants that have your
• 7:45
  typical, you know, like regular beers and then a couple of
• 7:48
  crafts, whatever. And then you've got like your
• 7:50
  dinner restaurants at night. But there's really not a,
• 7:53
  there's not a restaurant that's like geared towards families
• 7:55
  that has like 30 plus beers on tap, you know, something like
• 7:59
  that. And so when, when I honestly
• 8:01
  will say I hadn't heard of Mr. Bruce when you guys first
• 8:04
  started marketing Murfreesboro, I was like, I texted DJ and I
• 8:08
  was like, have you heard of Mr. Bruce?
• 8:09
  And he's like, yeah, there's a few locations, but nothing in
• 8:11
  Tennessee. And I was like, well, there's
• 8:13
  one opening up in Murfreesboro and he goes, that's a not where
• 8:17
  I expected them to open up their first location if they were to
• 8:20
  come to Tennessee. So, you know, I appreciate it
• 8:22
  because I can bring my, my 6 year old, he can go there, you
• 8:26
  can eat on Mondays, He can eat for free.
• 8:27
  I can grab. Some.
• 8:29
  Kids eat free on Mondays. So they cost me like $10,000 a
• 8:33
  year, but I can get his kids meal for free when I bring him
• 8:36
  on Monday. So but no, I I appreciate you
• 8:40
  brought up the point about like it's much brighter.
• 8:42
  Oh yeah, in here. Like it.
• 8:43
  It seems like a calculated move because you guys are framed as
• 8:48
  more of like a family restaurant that serves a bunch of craft
• 8:51
  beer for the parents too when they want to come in.
• 8:53
  Absolutely. We want to be definitely family
• 8:55
  friendly. We want it to be an enjoyable
• 8:57
  time where you can come and spend a little bit of time, but
• 8:59
  you can also be in and out pretty quick for lunch.
• 9:01
  I think that's the big thing here in this morning location is
• 9:04
  that when we redid this area, we also had to put in a whole
• 9:08
  kitchen. So we had to put in the fryers
• 9:12
  and the hood and the grill like because we have our same menu
• 9:16
  from Murfreesboro here. So we didn't take anything off.
• 9:19
  Well, we took fish and chips off.
• 9:21
  I'll make sure I say everything correct there, but it's a we're
• 9:26
  a restaurant with lots of craft beer and so you know which.
• 9:29
  Is not what I signed up for. Stop it.
• 9:32
  But when the lights are dark and all that, I'm like, I don't want
• 9:34
  people to walk by and think it's a bar that they can't bring
• 9:36
  their families into and they can't come in and like have a
• 9:39
  little conversation and all of that.
• 9:41
  It's, you know, that type. So, and then sometimes they say
• 9:43
  that we have geriatric hours because we close at 9 through
• 9:46
  the week. But you know, we're like, we're
• 9:49
  family friendly. We want our staff to be able to
• 9:50
  go home and we want to keep that.
• 9:52
  And, you know, we're not going to be dancing on the tables at
• 9:55
  2:00 AM. So yeah, we close at 9 through
• 9:57
  the week and 10 on the weekends. You don't want that bar scene to
• 10:00
  keep going. Right.
• 10:02
  Yes. And let me just say, if you
• 10:04
  don't mind, I mean I'm based. I'm like welcome to the hood
• 10:07
  because I look 5 minutes from. Here.
• 10:08
  Oh awesome, a few. Times I.
• 10:11
  Did you say welcome to the hood? The neighborhood.
• 10:15
  We think we're hood adjacent. You're.
• 10:20
  In the good part of smart, yeah to.
• 10:22
  The to the to the. Hood adjacent.
• 10:25
  To the great hood. I know it's.
• 10:27
  Great. I love it though.
• 10:29
  I have those moments in life. But I was telling you not long
• 10:32
  ago when Rich and I were in here, I said I remember is he
• 10:35
  kind of said when you all opened in Murfreesboro and I remember
• 10:38
  like texting Scott going, man, I found this place in
• 10:41
  Murfreesboro, Mr. Brewers. And I was, you know, I was going
• 10:44
  there and I'm like, not only is a great crab options for those
• 10:48
  of us that love great craft beer and local, but the food options
• 10:52
  are fantastic. Burgers are great.
• 10:54
  Yeah, absolutely. Steve kept saying he goes, look
• 10:56
  what's on their menu, the untapped menu.
• 10:57
  He goes look. What's on there?
• 10:58
  Look, I. Gotta go hurry up and open.
• 11:01
  Would you I need this? Beer.
• 11:03
  And that's interesting that you say that because yes, I was on
• 11:07
  untapped, but I used to just post on Instagram or Facebook
• 11:11
  and I would I would grade it. I had a certain grade, yeah.
• 11:15
  Like if I wanted to go back to that place or whatever but a
• 11:19
  sample was don't go back. A. 5 oz or a 10 oz It's OK.
• 11:27
  Then it went pint and then it went Tony keg and then it went
• 11:30
  keg. If it was keg, you definitely
• 11:32
  needed to go there so. It's your.
• 11:34
  Own that That was the rating system.
• 11:36
  Then Instagram page called TN beer traveler.
• 11:40
  So prior to this I was in corporate for 26 years total
• 11:45
  last 19 1/2 and then left out of that.
• 11:48
  But I traveled all pretty much all over the United States.
• 11:50
  Lived in Southern California for a year and a half, Dallas for
• 11:53
  three years, Saint Louis for three years.
• 11:56
  So my thing is when I was alone and traveling, I want it to go
• 11:59
  to a brewery and be able to taste it straight from the
• 12:02
  faucet, right? You know?
• 12:04
  But every time I'd go, I'd be like, hey, what food do you
• 12:06
  have? And they'd be like, oh, we got
• 12:08
  pretzels or we got, we, we talked about deep.
• 12:11
  I see we got pimento cheese spread or a chikuri board or
• 12:15
  something. And it was all small.
• 12:16
  So when we got to this point and my company said, Hey, we're
• 12:20
  going to part ways, we'll pay you to leave.
• 12:23
  I was like, OK, she said. Hey, you're too young to retire,
• 12:27
  you know, what are you going to do?
• 12:28
  Why don't you open a brewery? So I went I.
• 12:30
  Talked, Hold on. I did not say open a brewery.
• 12:32
  You said open a brewery. Because I was like, I was like,
• 12:35
  dude, you've never brewed anything in your life.
• 12:37
  So she told me. I mean, she told me I needed to
• 12:39
  get a job. You.
• 12:41
  Know. That that part that's part of
• 12:42
  the story is. True.
• 12:44
  OK. I believe you, Marty.
• 12:49
  Don't worry. I believe you.
• 12:50
  Thanks, Rich. Yeah, man, I got you.
• 12:52
  So I said, OK, I'll go to work at the church, our church, or
• 12:57
  I'll go work for the Boy Scouts. And she said that's not work,
• 13:00
  that's volunteerism. So no, you need to get a paying
• 13:03
  job. And then my daughter who's 20
• 13:05
  and at college, she said, mom, what am I supposed to tell my
• 13:08
  friends? My dad does And just she said,
• 13:11
  tell me semi retired. So for about a year I was off
• 13:16
  and I kind of looked around, but I did talk to Jeremy at Panther
• 13:22
  Creek. I talked to Ozzy and Mayday and
• 13:27
  every time they told me. You don't want to brew.
• 13:30
  You won't be. Able to talk to people and talk
• 13:31
  about beer. Every one of them said that.
• 13:34
  Huh, that's pretty wild. Jeremy actually said, hey, we
• 13:39
  need more breweries. But what you're wanting to do,
• 13:44
  from my understanding of Brewer, 95% of their time is cleaning.
• 13:47
  Yeah, no problem. And that would wear really old
• 13:50
  for me real quick. So.
• 13:52
  But anyway, I she said, why don't you look into a brewery?
• 13:57
  And I said, I'm not sure I want to do that.
• 13:59
  So it turned into a tap house. So I'll be honest, I'm a big fan
• 14:03
  of Deep South growlers. They're on the other side of
• 14:05
  town from us. They do a great job and rotating
• 14:08
  but they didn't have food. So ideally what I wanted to do
• 14:12
  was Deep South growlers meets Busters or carrots.
• 14:15
  Is. What I wanted to do, what I got
• 14:19
  was a restaurant that has craft beer on the side.
• 14:23
  And I'll be honest, the the embarrassing thing is when I
• 14:25
  talk to the guests and I say, hey, how was it?
• 14:28
  Or they'll come up to me and say, hey, I just want to tell
• 14:30
  you, you haven't changed anything in the two years.
• 14:33
  Thank you. I'm like, oh.
• 14:34
  Great. What beer do you have?
• 14:35
  To drink, they're like, we don't drink.
• 14:38
  So then it's like, I don't know what to say.
• 14:45
  How was the pub growing? Yeah, like that.
• 14:48
  But the menu is kind of small, but it's very diverse and it
• 14:52
  kind of hits a little bit of the spectrum of everything when you
• 14:55
  talk about, yeah, food. I think the most expensive thing
• 14:58
  I want to use like 1599 so you know.
• 15:01
  Burgers, tenders, chicken sandwiches, appetizers, wings,
• 15:05
  flatbreads. Wings.
• 15:06
  I will tell you the wings. I will put our wings up against
• 15:09
  anybody. They're a jumbo wing.
• 15:10
  We blanch them and then we cook them to order.
• 15:12
  After we chill them for 24 hours.
• 15:15
  I got about 8 different sauces that they get shaken in.
• 15:17
  Yeah, but I've not heard anybody say anything bad about our
• 15:22
  wings. When we first opened up, someone
• 15:25
  said look at the puny little wings because Mr. Brews said do
• 15:29
  medium, you know, so we went to a jumbo wing.
• 15:33
  So we we kind of listened to what the customers were saying
• 15:36
  so. Excellent.
• 15:37
  Yeah. How did you find your way to Mr.
• 15:39
  Brews then? How did you?
• 15:41
  Yeah, great question. Great question.
• 15:43
  So I left from my previous job. I was based in Atlanta and I was
• 15:49
  driving back and forth every week.
• 15:53
  And so when we separate it, we kind of talked and said, what
• 15:58
  are we going to do? What are we going to do?
• 16:01
  So I was like, OK, Tap, after talking to Jeremy and several
• 16:04
  other people at Tap House, you know, that'd be kind of cool.
• 16:06
  So I went back Deep South Growlers, there's a place in
• 16:10
  Columbia. There's a phenomenal little tap
• 16:13
  house. In Columbia.
• 16:14
  Square. Yeah, right off of the square.
• 16:16
  Phenomenal. When you walk in, you think
• 16:18
  you're in a British pub, so shout out to those guys.
• 16:21
  They do a great job, but then I had a friend that's part owner
• 16:26
  at Tinfold Brewing in Donaldson, which I think they make super
• 16:29
  solid beer, but their food is much better.
• 16:32
  I think my opinion, everybody's taste buds are different.
• 16:36
  And then I went to Cedar City. So then it was, let me get in
• 16:40
  touch with Cedar City and see if we can open one in Murfreesboro.
• 16:44
  Can I get to LeBron? Haggard?
• 16:47
  How do I get to LeBron to open up Common John Murfreesboro?
• 16:51
  Yeah, yeah. Because Common John and Cedar
• 16:53
  City are my favorite. I would love to have a common
• 16:55
  John and Murfreesboro. I'm just telling that, yeah.
• 16:57
  You know. Like it would be awesome.
• 16:59
  During all of this, I was pitching a bridal store to him.
• 17:01
  Let's open a bridal store, so formal gowns and do a rental of
• 17:06
  of like prom dresses because our daughter was during that time.
• 17:08
  So at the home time, he's exploring this.
• 17:10
  I'm pitching, let's do a prom. And I made a pitch to.
• 17:14
  The bridal store in spirit, right?
• 17:17
  Yeah. But she wanted to open up a
• 17:19
  restaurant and brewery in Murfreesboro for some reason,
• 17:22
  right? Yeah.
• 17:23
  Yeah. Would there have been?
• 17:24
  Would there have been beer at the bridal store?
• 17:27
  Got like daddy daycare beside of it while the teenage girls were
• 17:31
  like, you know, so like when they were trying to pay for it,
• 17:33
  like they got to have the bar while the girls were trying on
• 17:35
  the dresses and then they just went over and with dad, my dress
• 17:37
  is $800. Sure.
• 17:40
  Why Scott here again? He's not getting married to
• 17:43
  that. What's?
• 17:43
  Going on what? The heck is going on?
• 17:45
  You know, Yeah. But if you shop for prom
• 17:47
  dresses, they're like 6 and seven $800 nowadays.
• 17:51
  We need a couple of beers in order to get past that
• 17:52
  transaction. So Scott, that's all true what
• 17:56
  she said. I did make an offer to the
• 17:57
  people and they said no. They literally called us a month
• 18:01
  after we opened in, Murfreesboro said hey, we're ready to sell.
• 18:05
  Oh, really? Yeah.
• 18:07
  I'm broke, so we had all of our money wrapped up into that so.
• 18:13
  But yeah, so and my boss used to live in Hendersonville or he
• 18:18
  still does, but I went up there and we went to half batch and
• 18:22
  there and I guess they had thoughts of moving to the new
• 18:27
  one and building that everything.
• 18:29
  And I was like, man, they make really good food, really good
• 18:32
  beer, but they didn't have much on the food part.
• 18:34
  And I'm like, how can I replicate some of this in
• 18:36
  Murfreesboro? I and the kind of backup when we
• 18:40
  were talking about me going back to work is, you know, we've
• 18:43
  taken so much from our community.
• 18:45
  When I say taken so much, my son graduated from Blackman, my
• 18:48
  daughter graduated from Rockville.
• 18:50
  They had phenomenal times in school sports.
• 18:55
  We lived on S church for a long time.
• 18:57
  So this community has been super good to us and our family, and
• 19:02
  it was like, what can we do to give back to the community?
• 19:06
  That was a big question. So I spent about a month and a
• 19:09
  half to Scott's question. Long way to get there, right?
• 19:12
  But about a month and a half, I did research and I was looking
• 19:17
  at brass Tap or yeah, Brass Tap. You know those guys, they also
• 19:22
  own Beef O Brady's. They're out of Tampa.
• 19:25
  And I was like, yeah, Tampa. That would be a good place to go
• 19:28
  to, right? For some reason, we came across
• 19:31
  Mr. Bruce and I started researching them and they're out
• 19:35
  of Wisconsin. But not just Wisconsin, like the
• 19:38
  Great White North. Of Wisconsin.
• 19:40
  Way up there and I'm like snowmobiling or going to
• 19:45
  Clearwater Beach. I'd definitely like to go to
• 19:47
  Clearwater Beach, but Mr. Bruce really is a family and they they
• 19:53
  don't have a franchise company and they're Mr. Bruce.
• 19:56
  It's all combined so and interesting enough, the CEO
• 20:01
  lives in Mount Juliet. Oh wow.
• 20:04
  Mr. Bruce lives in Mount Juliet. Wow.
• 20:07
  That's where I was born. That's where I was born as well,
• 20:10
  yeah. Interesting story.
• 20:11
  His daughter went to Belmont, they came visiting and he said
• 20:14
  taxes are getting too high in Chicago and I want to train him
• 20:17
  a snow blower so. Moved here.
• 20:19
  Had no stores in Tennessee so. And I think on the side of that
• 20:23
  too, when we went up to visit and to tour with them to their
• 20:26
  stores, there's two things that kind of stuck out.
• 20:28
  Was they as much as we were interviewing them, they were
• 20:31
  interviewing us. And they said, we want this to
• 20:33
  be like a marriage, like we want this to be a partnership where
• 20:37
  both sides are like that. We like each other like this is,
• 20:42
  it wasn't just a business transaction for them, like they
• 20:44
  wanted to have that connection. And so I thought that was one
• 20:49
  good thing. And then the other thing was for
• 20:52
  franchising, it was freedom within the framework.
• 20:55
  And so our franchise is a little bit different in that it's they
• 20:59
  give us a lot of flexibility in what we do.
• 21:03
  So if you walk into this Mr. Brews and you walk into the Mr.
• 21:06
  Brews in Lexington, there's going to be some things that are
• 21:09
  the same, but there's going to be a lot of things that you're
• 21:11
  going to see that are different and like they may not have all
• 21:13
  the burgers that we have, like they may have something
• 21:16
  different. On the menu.
• 21:17
  We they don't dictate to us the what beers he puts on or even
• 21:22
  like the percentage of beers that we like.
• 21:24
  This has to come. I hate to cut you off, but
• 21:27
  there's two empty classes. Oh.
• 21:29
  I'm sorry. 3. OK, all right.
• 21:32
  All right. So what are we filling them?
• 21:33
  Steve is Steven. Steven is.
• 21:35
  Trying. To catch up here.
• 21:38
  So, Stefan. OK, Randy's camera.
• 21:41
  Already poured one I've been feeling bad for.
• 21:43
  Mitch really had that. One I drove a long way.
• 21:47
  I was really. Thirsty.
• 21:48
  You were in the. Park.
• 21:49
  March started your journey, so Oh yes.
• 21:51
  I was already but does anybody change it up?
• 21:54
  That's why I wasn't. Probably the same thing. close.
• 21:56
  Yeah. So that was actually going to
• 21:58
  be, that was actually going to be one of my questions.
• 22:00
  Thank you. The the, the Mr. Brews, like
• 22:03
  overall, they don't dictate from the top what you guys put on
• 22:06
  tap. We've had this conversation a
• 22:08
  couple of times, Marty, but kind of walk us through what the
• 22:11
  decision process is for putting a, a new beer on on tap.
• 22:15
  Sure. Walk us through the decision
• 22:17
  process on what goes into putting a new brew on.
• 22:20
  Tap. That's 100 and. 10% if you want
• 22:22
  to talk about a cider. He might let me have this much
• 22:25
  input onto the cider. Selection.
• 22:27
  What about the seltzer or something?
• 22:30
  Maybe. Maybe there's not a big seltzer.
• 22:32
  I, I, he does leave me all of the cocktail menu development
• 22:36
  because that's like 2 1/2% of what we do here.
• 22:41
  I get that. Much control, but it's a.
• 22:43
  Good. It's a good niche too, because
• 22:45
  there are there are the significant others that come in
• 22:48
  with their beer drinking partners.
• 22:50
  We call it the veto vote. We had this discussion, yeah.
• 22:54
  So if you have a party of 6 right here.
• 22:56
  And let's say I don't drink beer.
• 22:58
  I'm just. Like, yeah, I'm really not going
• 23:00
  to. He's more.
• 23:01
  I don't really want to go to Mr. Brews tonight because they don't
• 23:03
  have anything for me to drink. So the whole party's out at that
• 23:06
  point if it's we just. Lost a table of 6.
• 23:09
  Well, that's what I kind of thought before when you were
• 23:10
  just saying that the folks, some of the folks come in here and
• 23:13
  they're like, would you have the drink?
• 23:15
  So maybe adding even though not everybody is drinking seltzers
• 23:19
  and ciders and you want more of the craft beer, but you got to
• 23:22
  start having those, I guess on your on your menu.
• 23:25
  So he gives me like 3 lines. 4 lines.
• 23:30
  And the other umpteen goes to Marty.
• 23:31
  Right Murfreesboro has 9. That's.
• 23:36
  A. Good.
• 23:37
  That's a good percentage. That is a very good percentage.
• 23:41
  Here we've got 33 taps and I think we've got either 5 or 6
• 23:46
  ciders. That's 20% quick math.
• 23:49
  Down there, Rich. I got to be in algebra, just
• 23:52
  letting you know. He has CPA and I.
• 23:55
  Can't even spell CPA. He has a diversified portfolio.
• 23:59
  That's right. Yeah.
• 24:01
  So what does? So what does go into that
• 24:03
  process? To kind of in the short answer,
• 24:08
  what sells. Right.
• 24:10
  So I do love craft beer. You also pay the bills.
• 24:14
  This beer right here is the best beer that's ever been made.
• 24:18
  The. Actual blue moon?
• 24:19
  No, the one that's in his hand. Blue Moon's Blue Moon's a good
• 24:25
  substitute when you can't get it, but where can you go and get
• 24:29
  Francis Connor? Been brewed since 1488.
• 24:33
  Where can you go and get it on tap?
• 24:35
  There's only, I think there's only one place in Rutherford
• 24:39
  County and that's us. And we've had it on since day
• 24:42
  one. It's my favorite, favorite beer
• 24:43
  of all time. I drank 88 of these on a cruise
• 24:46
  one time bottles. And then she was like, that's a
• 24:49
  good they're going to think you're an alcoholic.
• 24:51
  So back to Mr. Bruce. Mr. Bruce has something they
• 24:53
  call freedom in the framework. So of course they want you to
• 24:56
  keep the burgers right. And that's the central nice.
• 24:59
  They want you to keep pub grub. They want you to keep curds
• 25:03
  their their signature items, but we can add anything we'd like to
• 25:07
  the menu. If we wanted to do a hot
• 25:08
  chicken, that was the first thing they told us.
• 25:10
  We're in Wisconsin. I'm like, everybody does hot
• 25:13
  chicken, you know? So leave it up to the
• 25:15
  professionals who do a really good job.
• 25:17
  We used to have BBQ pork sandwiches on the menu.
• 25:20
  They didn't sell so great, but there's a lot of really good BBQ
• 25:24
  places, right? So to that point, we took it off
• 25:27
  the menu and then literally the next day I had an older couple.
• 25:30
  The only reason we came in here is the BBQ sandwich.
• 25:32
  That's. Where I ate of?
• 25:34
  Course it was. Man, OK.
• 25:36
  But to your question on the beer, Rich, I really look at the
• 25:41
  data. Yeah, someone told me a long
• 25:43
  time ago, men lie, women lie, numbers don't lie.
• 25:46
  So what sells? What doesn't sell?
• 25:49
  If I put 33 of my favorite beers on here, we'd probably be out of
• 25:54
  business pretty quick. Yeah.
• 25:56
  So say that last part again. Marty, I'm sorry if you.
• 25:57
  Only if I put 33 of my favorite beers on here, we'd probably be
• 26:01
  out of business pretty quick. I, I give us 90 days, but
• 26:05
  Francis Connor I think is one of the best beers ever brewed.
• 26:10
  And it's been brewed a long time.
• 26:12
  It's a hefeweizen and it was brewed for the kings and the
• 26:16
  Queens of Europe. And funny story is there's a
• 26:20
  monk on it. But from my research and what
• 26:23
  I've been told is the monks didn't brew it, It was the nuns.
• 26:27
  So a beer that's been brewed since I think it's 1488 or 1288,
• 26:32
  something along that line, but phenomenal beer found in our
• 26:35
  cruise. Love it.
• 26:37
  Welcome in. So we've had that one on the
• 26:41
  entire time in Murfreesboro. We have boards.
• 26:44
  Nobody looks at the boards. They're nice and pretty.
• 26:46
  Here we were like, that's too much work.
• 26:49
  But it says Marty's faith. I mean, you put that says
• 26:51
  Marty's nice. So yeah.
• 26:54
  So what? What sells?
• 26:56
  Believe it or not, our number one seller, Michelob Ultra.
• 26:59
  I don't know why. Well, and that's the number one
• 27:03
  as far as I know, it's the number one selling beer in
• 27:06
  America right right now. Somebody told me Modello was OK.
• 27:09
  We put Modello. Nicola Mulch is right up there.
• 27:12
  But you can get it everywhere. You go, yeah, true.
• 27:14
  So what I really try to do is I try to bring new beers to people
• 27:20
  that you can't walk into. Not saying anything bad about
• 27:24
  the other places. Yeah, they'll put their beers on
• 27:26
  for three months. The Little Owl people, they put
• 27:30
  it on for three months and then three months change it up and
• 27:33
  all that. You may come in and I tap a cake
• 27:36
  today and the next week you come in that cake.
• 27:37
  There's something different on there.
• 27:39
  And it and I rotate so. And you keep your untapped up to
• 27:44
  date as well, which we really love.
• 27:47
  Thank you. Yeah, I love.
• 27:49
  That up to date for him is within 15 minutes of putting
• 27:53
  that new keg I can. Really appreciate that that's
• 27:57
  that's my version at the. End of the night, like if we're
• 28:00
  slammed and we can't like drop everything and go do it right
• 28:03
  this minute, it will be OK. But me, me is a beer consumer.
• 28:08
  I want to be able to look at the menu and say, yeah, they got
• 28:11
  Francis Connor. Yeah, they got Great Lakes.
• 28:15
  Edmund Fitzgerald, or, you know, a great beer is a deep, deeper
• 28:18
  purpose from Common John. It is a phenomenal beer, you
• 28:22
  know, but if I look at it and I order it and you're oh, we're
• 28:26
  out of that. Oh, we're out of that.
• 28:28
  You know, it's like, well, then why is it on the menu?
• 28:30
  Yeah. So I try to teach our people is
• 28:33
  take it off 1 tap first before you start dealing with the point
• 28:36
  of sale stuff. Yeah.
• 28:37
  But yeah. So the independence,
• 28:40
  independence that we deal with come and John every single week
• 28:44
  tenfold out of Donaldson. Try their pizza.
• 28:47
  It's phenomenal. Yeah.
• 28:48
  They used to have a Caesar, celery, Caesar salad.
• 28:52
  I would drive to 37 miles for that salad.
• 28:55
  If you look at me, I'm not a salad person.
• 28:57
  This is not a bodybuilding to. The dawn of spotty.
• 29:01
  Right. But Common John tenfold Cedar
• 29:04
  City, phenomenal beers, just kind of hard.
• 29:06
  I mean, they sell a lot of them in their in house Johnson City.
• 29:12
  One of you guys brought Johnson City, Eric Latham, great guy.
• 29:15
  So Mindy and I were invited up to go to Gypsy Circus Cider.
• 29:19
  So we did a weekend and we went up and visited E Haul and
• 29:24
  several of the other ones. And it was funny, the people at
• 29:26
  E Haul said, hey, if you're in town for any amount of time, go
• 29:28
  to Johnson City. Yeah, right down the street.
• 29:32
  So we went down there and it was like, wow, this is really good.
• 29:35
  The guy was so nice that he gave Mindy 2 crowlers to take home
• 29:39
  with her and she left some there.
• 29:40
  Oh no. What?
• 29:42
  I left him in the refrigerator at the hotel, walked out.
• 29:46
  I was like how? What room was that I.
• 29:49
  Know, I know. I was like.
• 29:51
  If I'm cleaning that room, I'm like, yeah, nobody knows.
• 29:55
  That. I went to Johnson City last
• 29:58
  year, last summer and John and the, the Brewing Company was the
• 30:02
  first stop. I did OK because we, you know,
• 30:04
  we ended up, you know, knowing Eric a little bit, we actually,
• 30:07
  well, he had met him before. We actually just met him a
• 30:09
  couple nights ago and sat and had a beer with him for the
• 30:12
  first time at Stoke House. And you know what a what a great
• 30:15
  guy and great beer. We were so excited when you were
• 30:19
  able to get his beer here. Going back to Untapped, I'm
• 30:22
  curious for how often then do you look at Untapped to see
• 30:26
  here, you know, gauging what people are drinking and then.
• 30:33
  He says he does it off what sells, which is true, but he
• 30:35
  also does it off the untapped ratings really uses that a lot.
• 30:39
  That's. What I mean, and we have a
• 30:42
  recommendation board, which is love and hate for him here
• 30:46
  because a lot of times the hate part is that they put beers on
• 30:48
  it that we can't get in Tennessee.
• 30:50
  One beer in that one state that nobody has is they don't
• 30:53
  distribute. If you.
• 30:54
  Can do me one favor, please stop asking for spotted cow.
• 31:00
  Even though we are Wisconsin based, we cannot.
• 31:02
  Come, y'all don't have New Glarus on time.
• 31:04
  Yeah, Steve was the one that kept writing Great Lakes up
• 31:06
  there forever. And finally.
• 31:10
  Mission accomplished. OK, wait people to write stuff
• 31:13
  that we cannot get. I don't think Kyle's going to.
• 31:16
  Change. Dreams, Dreams can't come true,
• 31:19
  people. There's came juju, Julie.
• 31:21
  Yeah. Treehouse.
• 31:23
  Scott's like if you could dream it.
• 31:26
  Bring New Glarus to Tennessee. Scott's Co signing over here.
• 31:30
  Y'all gonna have a new petition going?
• 31:32
  So so you ask about untapped. Untapped and I have a love hate
• 31:37
  relationship. I feel like that's every person
• 31:39
  we talked to, yeah. Mitch, if you don't like Ipas
• 31:43
  and you come in here and order an IPA and you go on untapped,
• 31:46
  say worst IPA, yeah. Right.
• 31:48
  Yeah. You don't like 2 hobbies?
• 31:50
  How about? Five, Yeah.
• 31:51
  How about you stay on the sideline, right?
• 31:53
  OK, I agree. Here's.
• 31:55
  You you normally drink right and there's just crazy stuff that's
• 31:59
  on there. But I really try to stay with
• 32:05
  local. And when I say local, Knoxville,
• 32:07
  Johnson City, Memphis Crosstown Brewing has some really good
• 32:12
  Memphis made, which they closed. They had some really good beer,
• 32:17
  soul and spirits, which is favorite brewery in Tennessee.
• 32:21
  It's a husband and wife duo down there.
• 32:23
  He went to Germany for several years.
• 32:25
  You just can't get a whole lot of it.
• 32:27
  You know, we've got hoochie coochie.
• 32:28
  My favorite is, is their Heffer Eisen.
• 32:31
  It's good. It's second to oh, OK, Francis
• 32:35
  Connor. But when I traveled down there,
• 32:37
  I always went there. But again, the food was limited.
• 32:40
  A food truck, right. So this is one of those things
• 32:43
  where, hey, you can bring Junior that's six years old, you know,
• 32:47
  you can bring your whole family and you can have a couple of
• 32:50
  beers and try different things out.
• 32:52
  But untapped, yes, I do look at it.
• 32:54
  I don't do as well with our account of what do you do?
• 32:58
  You cheer people. I think you cheer people.
• 33:00
  And toast people. You toast.
• 33:02
  Them. So.
• 33:04
  But you're looking at what people are drinking and checking
• 33:07
  in and the ratings and stuff. I.
• 33:08
  Usually look at the rating score but then I'll look and say why
• 33:12
  is this beer A-36 when it's. Really good beer OK and I'll.
• 33:16
  Start reading the comments and I'm like, OK, that person
• 33:18
  shouldn't have, yeah. You can kind of compare that to
• 33:22
  the overall rating too. Not that that's the thing, but
• 33:25
  you know, it works out, right? That kind of works out, Yeah.
• 33:27
  This is an anomaly versus what everybody else thinks.
• 33:30
  Yeah. So, and there's been several
• 33:31
  beers that I've had to create on untapped because it hasn't been
• 33:36
  out there. Wow, OK, you know, so that,
• 33:37
  that's interesting there. But again, the data and we try
• 33:43
  to listen. I I would say that 2/3 of the
• 33:45
  beers that are on here right now are all customer request.
• 33:49
  Oh. Awesome.
• 33:50
  And shout out to Georgette, Mark.
• 33:53
  Georgette kicked our nut. Brown L from Blackstone and
• 33:58
  immediately put it on the request board and I'm like
• 34:02
  George, you just kicked it, So I tried.
• 34:05
  To. Know I won't shark.
• 34:06
  I just want more. I want more.
• 34:07
  Best I try my best. But you know, again, it comes
• 34:13
  down to what sells, right? You know.
• 34:15
  I think that shows too, because our, I mean, there's been other
• 34:20
  beers that I've gone through or that I've gone to at the
• 34:24
  Murfreesboro location in here as well where I look at it and I
• 34:27
  go, I haven't seen that there before.
• 34:28
  Like I haven't seen it anywhere. Goose the Bourbon County Bran
• 34:32
  style. Like it's, it's really, it's
• 34:34
  really weird to walk into a restaurant and like tap room and
• 34:40
  see not just Bourbon County Bran style, but like a variant of it
• 34:45
  on draft because I don't think you can get that anywhere else.
• 34:48
  And and. We were the only ones to get
• 34:50
  draft Cherry. Jubilees and.
• 34:53
  Jubilees in the original. Yeah.
• 34:55
  So and both of those are still on right now, but it's getting
• 34:59
  really close to the end. Yeah, especially on Cherries
• 35:02
  Jubilee. It's got more applause than than
• 35:05
  the original. I like both of them, but.
• 35:07
  Yeah, you can only have a couple.
• 35:09
  Yeah, as a friend of mine said, Marty, this is not a chugger or
• 35:12
  a drinker. This is a zipper.
• 35:14
  It's a zipper. Because they're what?
• 35:15
  What's the APB on those like? Yeah, 14 or 15% APB on them.
• 35:19
  It's high, yeah. And soon less of those, you
• 35:21
  know, it's a smaller, yeah. It is small.
• 35:23
  Exactly. But like, that's just, that's
• 35:24
  one of the examples of like, you can walk into a place like this
• 35:28
  and you'll see something that you wouldn't your everyday
• 35:31
  regular beer drinker is not going to walk in and go, hey, do
• 35:34
  you guys have Cherry Jubilees Bourbon County Branch out on
• 35:37
  top? Or Hey, do you have like the
• 35:40
  stuff that you can get at grocery stores?
• 35:42
  You have to, you have to appease the masses too.
• 35:44
  I get that. And you guys have some of those
• 35:45
  on draft as well. You have to, right?
• 35:47
  You've got to have that what sells, I guess, right.
• 35:50
  But I appreciate the the one offs that you guys throw on and
• 35:55
  a lot of those pony kegs up there.
• 35:57
  I mean, like they're here for a couple days and they're gone.
• 35:59
  Yeah, or the six OL or whatever. It's like they're here in the
• 36:02
  garden. Something else is on tap.
• 36:03
  Again, going back to the updating on tapped.
• 36:06
  Like that's what gets guys like us into these places.
• 36:10
  Cuz when I go somewhere the first thing I do is are they
• 36:13
  verified? If they are, then I know I can
• 36:16
  see their list. Less fortunate but still works
• 36:20
  is let me go see if anybody's checking in at that place and
• 36:24
  what they're not you know, and and what they're giving because
• 36:26
  that'll give me a decent idea of like what maybe somebody has on
• 36:29
  tap so. But I was just saying, Rich, I
• 36:32
  don't, I don't look at the check insurance and stuff like that.
• 36:35
  It's just a time piece. I wish that I could, but when I
• 36:38
  got a fry cook, you know, that's that's on me.
• 36:42
  But Rich, you you hit something that kind of why I did this was
• 36:47
  to be able to bring certain beers to people that maybe the
• 36:51
  flying saucer did years ago, but nobody.
• 36:54
  Else I remember that place I. Love that place.
• 36:56
  Yeah, it's interesting because someone told me, hey, there's a
• 37:00
  place in the mall, Stones River Mall.
• 37:03
  They sit on the outside and they're like, hey, they got more
• 37:04
  taps than you. And I said, yeah, they got taps
• 37:06
  inside and taps outside. So I think they got 64, but they
• 37:09
  only have 32 beers, 32 inside, 32 outside, same ones.
• 37:14
  Gotcha. Right.
• 37:14
  I'm like, these are 58 different beers.
• 37:17
  Take that back. 57. Because we do have margaritas on
• 37:20
  tap, yes. That's kind of for me a lot.
• 37:23
  So but. I wanted to bring beers like
• 37:26
  Bourbon County when Ajax Turner came to me and said, hey, these
• 37:30
  are allocated, what do you want? I said what can I get?
• 37:32
  And they said one one and I said OK.
• 37:36
  Then my rep's boss called me one day.
• 37:39
  We have a good relationship. He's like Marty, somebody backed
• 37:41
  out on me. I've got 1 of cherries Jubilee
• 37:43
  and one more bird. Wow, I'll take both of them.
• 37:46
  Like. Are you sure?
• 37:47
  And I was like, yeah, now those kegs are super expensive.
• 37:50
  I don't know if that's super expensive.
• 37:53
  I want to know, but I'll know if that's something you're allowed
• 37:54
  to discuss. But they they've got to be
• 37:57
  expensive. Yeah, they're, they're and you
• 37:59
  know, they come out Black Friday every year.
• 38:02
  But those two somebody backed out on and and I picked them up
• 38:05
  and we've done, we've done well with them.
• 38:07
  They don't go super fast because they're 5 oz pours at 50%.
• 38:12
  But everybody that tries, it's like, Oh my God, this is a
• 38:15
  phenomenal beer. So that was the whole point was
• 38:18
  to bring beer, to bring local beer.
• 38:21
  You know, I kind of had an idea in my head and I was talking to
• 38:24
  Shane Gibbs about it and was how can I open a place like this but
• 38:30
  only put home Brewers in Oh. Yeah, that'd.
• 38:34
  Be cool. So Scott has this phenomenal
• 38:36
  coach that he has. How can I?
• 38:39
  But the state will not allow that you.
• 38:42
  See that right? You can't sell it again.
• 38:43
  You can't. You can give it away.
• 38:45
  Yeah, I found that out. Give it away.
• 38:47
  Doesn't help you, does it? Doesn't help people trying to
• 38:49
  make the cup. You get the beer.
• 38:51
  Free work around, right? These beers require donations.
• 38:55
  Yeah, there you go. So.
• 38:57
  That was a thought that kind of went through my head.
• 38:59
  But yeah, it's, it's a lot of fun.
• 39:04
  You know, I would not want to do it.
• 39:06
  I would not want to be a sales Rep for a brewery or a sales Rep
• 39:09
  for CMC. Is the middle person right?
• 39:12
  They're good distributors. Everything.
• 39:14
  Yeah. The distributors are OK.
• 39:16
  I mean, I have a great relationship with all of them,
• 39:19
  but they come in and they want to tell me about the new beers.
• 39:22
  And I hate to say this, there's a brewery in Nolensville, TN.
• 39:26
  Is there only one? It makes one of my three most
• 39:30
  hated beers. It's got a a little girl's mate,
• 39:36
  that and Peroni. And then the third one I won't
• 39:39
  say, but just horrible. And it's my taste buds.
• 39:42
  You may love it, but my taste buds completely different.
• 39:45
  The Rep came in this week. It was like, hey, Marty, I want
• 39:48
  you to try a couple of these. I'm like, oh, wow, this is
• 39:53
  really good. I'm like, did you guys true do
• 39:56
  something different? They're like, these were all
• 39:58
  house made beers. They weren't mass distributed.
• 40:01
  So we've got an IPA coming from them, Western, Western
• 40:06
  something. Diesel or something?
• 40:07
  West Coast diesel. There you go and you're.
• 40:09
  Talking about milk. Oh.
• 40:11
  We don't still have that back there doing.
• 40:14
  That's on your on. Deck have the sample back there,
• 40:15
  do we? I don't think so, no, I think I
• 40:18
  think it all. I'm not a big IPA person, but
• 40:22
  it's a new beer. They're Brewer.
• 40:24
  They were only brewing it for in house and like hey that's a
• 40:27
  cool. They had that beer Cabin fever.
• 40:31
  Oh, that's cuz I walk. Cool.
• 40:33
  Is Ashley your your Rep? Yeah, yeah.
• 40:35
  Where was this Scott? Where was that at the at the
• 40:37
  cabin fever? Was that near the homebrew
• 40:39
  section or was it got in that down near Stokehouse?
• 40:42
  What on the other side? On the other side of the line.
• 40:43
  Then, and I'll be honest with you, because I've got a pretty,
• 40:47
  I think a good friend that he's now the head salesperson for
• 40:50
  Tailgate. Used to be at Jack Flo.
• 40:52
  Jacob Magnuson. Yeah, but I ran into him there.
• 40:55
  It was funny because we were walking through and he was
• 40:57
  walking this way. I was like Jacob.
• 40:58
  Jacob. I mean, he's like fat.
• 41:00
  Yeah, you know. So then when we turned around
• 41:04
  and came back, he was like Marty.
• 41:05
  I was wondering if I was. Gonna see you here, dude.
• 41:07
  You got to try Mill Creek. They're making some really good
• 41:10
  stuff. Yeah.
• 41:11
  And I'm like. Little girl.
• 41:14
  No, I don't want to use. That no, we actually just heard
• 41:16
  that recently that. But they changed the recipe on
• 41:20
  that too. Yeah, we just heard that
• 41:21
  recently. A conversation.
• 41:23
  Yeah. I'm curious.
• 41:25
  You know, Rich and I both live in Rutherford County.
• 41:28
  Go Rutherford County. Yeah, Rutherford County, Go
• 41:30
  Rutherford County. I'm curious.
• 41:32
  Like I, I have felt for a long time that this whole area has
• 41:35
  been underserved. And when Mr. Brews, kind of what
• 41:39
  I said earlier, when Mr. Brews arrived in Murfreesboro, I was
• 41:42
  like, I'm going and then here I'm going, yes, finally.
• 41:46
  I'd love to hear your perspective on that.
• 41:48
  So I think that definitely in Murfreesboro, where we are in
• 41:52
  Murfreesboro on Veterans and Franklin Rd. there was nothing
• 41:57
  out there. I mean, it's growing like
• 42:00
  Kroger's had gone in, but for a long time, once you passed
• 42:04
  Andy's Custard, there was like people didn't even realize that
• 42:07
  there was anything past Andy's. But that population over there
• 42:11
  is neighborhood after neighborhood after neighborhood
• 42:13
  was going in. And we live about 6 minutes from
• 42:16
  the Marquesville store. So we know that because we live
• 42:19
  there. And so to get something to eat,
• 42:21
  to be able to stop in and have a beer, there was very few
• 42:24
  options. So that was kind of where we
• 42:26
  landed there. And so that was the big thing
• 42:30
  there. And then here, of course,
• 42:33
  previous owners, pretty much part of this was set up.
• 42:36
  The cooler was there, the top lines were there.
• 42:38
  We had to redo the kitchen. But I've been in this community
• 42:41
  in Smyrna for on and off for 20 years.
• 42:45
  I worked for a physical therapy office here, outpatient,
• 42:48
  independent, only owned. Well, it's a big chain, but not
• 42:51
  at the hospital. And then since we've come back,
• 42:54
  I've been at Stonecrest for almost 10 years now, 9 1/2
• 42:57
  years. So I knew the community from
• 43:00
  that. It felt like we would be this
• 43:02
  would be a good fit for the community.
• 43:04
  Here. So.
• 43:05
  Excellent. Yeah.
• 43:06
  So I will say the day we opened in Murfreesboro, we were on
• 43:12
  waits. You were what?
• 43:15
  On a wait list. People were waiting at the door.
• 43:17
  We would go through four or five hours of waits.
• 43:20
  Now you'd only wait 1520 minutes.
• 43:22
  Yeah, but by day three, I was ready to sell.
• 43:26
  It was, I mean. I signed up.
• 43:29
  If you heard him say he was in corporate America and I just
• 43:31
  said I'm in healthcare, neither one of us have been in the food
• 43:34
  industry way. Since.
• 43:36
  I was 18 years old and I am way past 18 and worked at Hardee's.
• 43:42
  That was my food experience was being a cashier at Hardee's in
• 43:45
  Woodbury. So.
• 43:48
  In Woodbury. In Woodbury. 60 people in
• 43:51
  Woodbury. Now.
• 43:52
  Bridge When she told me that, she said the biggest thing I had
• 43:55
  to do was tell people to turn their cars off so I could hear
• 43:58
  them. Yeah, that tracks.
• 44:00
  Yeah, Woodbury. Yeah, your muffler's too loud.
• 44:05
  I will say I would know when they pulled into the parking lot
• 44:07
  and when they got to the speaker, I'd be like, OK, good
• 44:09
  morning, Mr. Smith. Do you want your sausage biscuit
• 44:11
  with tomato and your coffee? I'll get it.
• 44:13
  For you and hopefully. You're at the window.
• 44:16
  So and then he had done some cooking at some steak houses and
• 44:20
  stuff 30 years ago while he was in the Navy.
• 44:23
  So like there was a huge learning curve in Murfreesboro.
• 44:26
  Like when you want to opening any business, there's a learning
• 44:29
  curve. But it was large for us.
• 44:32
  I mean, they were like, oh, this you're out of stock of this 86.
• 44:35
  And I was like, what are you talking about?
• 44:36
  They were like 86 at the computer.
• 44:38
  And I'm like, I don't what do you and anybody else who's
• 44:41
  saying that to this? But in the restaurant business
• 44:42
  and like that means you're out of it.
• 44:44
  You just put it in the computer system.
• 44:45
  It means it's out out of stock. And I was like, OK, and I think.
• 44:48
  There was some frustration from our employees because they
• 44:52
  understood it, but it was like they were speaking Portuguese.
• 44:56
  It's a restaurant term for sure. If you hadn't like, been in the
• 44:59
  restaurant industry, you would not.
• 45:01
  No, it exists. No, not at all.
• 45:02
  And so there was huge, huge learning curve there.
• 45:05
  And so but I mean, it was trial by fire a lot of times.
• 45:07
  And I will say in the beginning, we asked for a lot of grace.
• 45:10
  I mean, I made several Facebook posts and Instagram posts like
• 45:13
  thank you guys for loving us and coming in and supporting us.
• 45:16
  And we are sorry that we failed you at times because definitely
• 45:20
  we didn't realize we were going to have to have a Cisco truck
• 45:22
  every day of the week. We thought we were going to need
• 45:24
  2 a week. And we've been, you know, we
• 45:26
  don't have enough freezer space. We don't have enough this space.
• 45:29
  And so it was, I mean, it was a blessing in that regards, but it
• 45:34
  was definitely a learning curve. So there was some apologies and
• 45:37
  and thankful enough. Our community was very gracious
• 45:39
  and they were very forgiving. And it goes back.
• 45:41
  To the pro Steve made underserved we'd need.
• 45:43
  This OK, we're going. To be there, you know, that's a
• 45:45
  good point. People show up.
• 45:46
  There's there's yeah, yeah. We haven't had it in a long.
• 45:49
  Time. Yeah.
• 45:49
  Well, it's, it's been funny sometimes because, you know,
• 45:51
  Scott and I'll hang out, we'll hang out and, you know, like,
• 45:54
  come in Nashville. And I love Nashville.
• 45:55
  I love the breweries in Nashville.
• 45:57
  But sometimes I'm like, I don't want to go through the, all the
• 45:59
  traffic. I wanna, I wanna stay around
• 46:01
  here. Yeah.
• 46:03
  Yeah. So it's it's been good and you
• 46:05
  know we got through that and and so now I think we're into a
• 46:08
  little bit of a rhythm. But I will tell you that the
• 46:09
  Murfreesboro area, there is no, you can think, you see a trend
• 46:13
  and you can think, OK, we could go off last year's sales
• 46:16
  numbers. Every day is different, every
• 46:18
  day is different. Like we'll be like, OK, this is
• 46:20
  our staffing that we need on Mondays, and we'll chug along
• 46:22
  for three or four Mondays and then all of a sudden we'll have
• 46:24
  a tour bus show up outside that we didn't.
• 46:26
  Notice coming here? Whatever it is, then you're
• 46:28
  like, OK, well, we were not staffed for that.
• 46:30
  Yeah. So it's hard.
• 46:31
  It's very unpredictable, but. And that's a good segue into one
• 46:35
  of the questions I had was cuz Murfreesboro opened up about
• 46:39
  what, a year and a half, two years prior to to Smyrna
• 46:42
  opening? Yeah.
• 46:43
  Were you guys able to like, I don't say copy and paste, but
• 46:46
  like replicate any of the things from the Murfreesboro look at
• 46:49
  like what you learned into here? Or are they just two completely
• 46:52
  different experiences where you have to like I want to say wing
• 46:55
  it, but like you have? Thought we could.
• 46:57
  We thought we could. We thought.
• 46:58
  OK, I could. We weren't staffed and ready for
• 47:01
  Murfreesboro. We were overstaffed and over
• 47:03
  ready for Smyrna. So Smyrna is now coming up on.
• 47:07
  Six months. About six months, Yeah.
• 47:08
  A. Little more than six months,
• 47:10
  maybe, but Murfreesboro still pays for Smyrna.
• 47:15
  Yeah, yeah. Still getting the word out.
• 47:17
  It's different. I think going back to that, we
• 47:20
  went into that building when it was basically gravel.
• 47:22
  Yeah. People drove by watching it be
• 47:25
  built. Yeah.
• 47:27
  Watching, wondering what's going into each one of those suites in
• 47:30
  that complex. Yeah.
• 47:31
  What's, you know, And we would put some teasers out on Facebook
• 47:34
  or Instagram, or we would put a poster up outside.
• 47:37
  So they watched it for nine months.
• 47:39
  Going up here, it was one thing. And then we were in here pretty
• 47:43
  quick getting the renovations done.
• 47:45
  And so then we were turned around and open.
• 47:48
  I think there's some people that didn't even realize.
• 47:50
  The. Change.
• 47:51
  Had gone out and had changed hands.
• 47:52
  So yeah. And so these we'll still have
• 47:55
  people come in and go, oh, I didn't even realize that it.
• 47:58
  You changed your name. You, yeah.
• 48:00
  You know what? And and honestly, having come
• 48:03
  there before and then now looking near here, I thought the
• 48:06
  same thing that that's maybe that's been the perception.
• 48:08
  Yeah. And so that's been a, you know,
• 48:10
  yeah, that's been hard. Somebody told me, and I hope
• 48:13
  nobody from Smyrna gets upset over this, but they were like,
• 48:16
  you've got to be posting on Facebook.
• 48:17
  You got to be in all of the hip, Smyrna hip this hip, that hip,
• 48:20
  whatever small business, you've got to be in all of those
• 48:23
  Facebook groups and you've got to be posting.
• 48:24
  And I was like, well, I did post.
• 48:25
  And they were like, no, no, no, no, you have to be posting.
• 48:28
  And I was like, well, I did. And they were like, no, every
• 48:30
  day, every other day, they were like, Smyrna has the memory
• 48:34
  that's about 5 minutes long. And so you have to continue to
• 48:38
  post. And I was like I don't want to
• 48:39
  own or post I. Don't want to.
• 48:41
  Yeah, you. Know how he's a goldfish here?
• 48:45
  Yeah. They're like, but you have.
• 48:48
  And 2nd. Tom.
• 48:49
  But you, but you know what though?
• 48:51
  And and a compliment is because I follow you guys and I see all
• 48:56
  the things that you're constantly posting, whether it's
• 48:59
  new beer, new food, it helps new employees.
• 49:02
  Yeah, I think it's great though. So I try to, but I try.
• 49:05
  To you're doing a good job about.
• 49:06
  It other day like I don't want to be obnoxious about it, but I
• 49:11
  do people scroll at different I mean all that fancy math to come
• 49:16
  up with all of that many people scroll at different times.
• 49:18
  My phones are. Different times.
• 49:20
  Different things are going to pop up on your feet if you talk
• 49:22
  about it then like all of you guys are, have Mr. Bruce now on
• 49:24
  your feet because we could talk about our phones here.
• 49:26
  Is all of that good stuff? It's not the government that's.
• 49:30
  For sure. No, I think it's an interesting,
• 49:33
  we agree. I mean we all do, you know
• 49:34
  podcast stuff and whether you post and all that.
• 49:37
  I think it's an interesting balance.
• 49:38
  But I will just say following you guys, I think you all do a
• 49:41
  really good job. Yeah, she does.
• 49:43
  She does, and then we try to get our daughter and our daughter,
• 49:46
  Yeah, we have a 20 year old daughter.
• 49:48
  She'll be 21 in like 3 weeks. Yeah, and she's requested two
• 49:54
  things. Yes, two things.
• 49:55
  I know 1, I don't know if I know the other one.
• 49:57
  She wants me to take her to the gun range and get certified.
• 50:00
  And she has to be armed. I'm sure as a father you're OK
• 50:02
  with that though, right? I'll buy her two.
• 50:05
  Yeah, or three if she wants. Her.
• 50:09
  And the other her mother and I are not on board.
• 50:12
  Oh wait, I don't know what this? Is a pedal car.
• 50:14
  Oh yes, she wants to go to Nashville and do the pedal car.
• 50:16
  Oh no. Or a pedal.
• 50:19
  Pedal Yes. But if you have, you have to be
• 50:22
  a part of that. I apologize in advance for the
• 50:27
  middle fingers. You'll see from me.
• 50:28
  And I'm driving down the streets of Nashville.
• 50:30
  That has been her thing for at least four years.
• 50:33
  Like literally like that is what she's wanted to do for her 21st.
• 50:37
  And if you're, you take video on that.
• 50:42
  I do love that obnoxious person before him.
• 50:44
  As soon as you get on that thing, you become obnoxious.
• 50:46
  Yeah. Yeah, like every single person.
• 50:49
  I don't think peddling actually helped.
• 50:51
  Have. You.
• 50:52
  Have you been on one? No. 1.
• 50:54
  'S ever been on one OK so I was in Chicago and Indianapolis and
• 50:59
  work said hey, we're going to do this right?
• 51:02
  Well, I figured it out real quick.
• 51:04
  Indianapolis is the 1st place. There's two seats on the back
• 51:08
  over the wheels. Yeah, there's no pedals so I'm
• 51:12
  sitting there just throwing them back left and right.
• 51:15
  We get towards the end in this from Cleveland says Marty has no
• 51:20
  pedals. No wonder we can't help.
• 51:23
  And I'm like, it's all Marty's school.
• 51:25
  Yeah, that's right. So look for those specs.
• 51:30
  Look for the back. Of the wells.
• 51:32
  It's the only time where you want to sit like on the school
• 51:34
  buses, you didn't want to sit where the wheels were cuz like,
• 51:36
  yeah, like. Exactly for us, but it's.
• 51:38
  OK on a yeah Marty knows, but it's OK on a pedal Tavern cuz I
• 51:42
  should never do that in. Case.
• 51:44
  I'm forced into one one day. There.
• 51:46
  You go look for the seats that you have a wheel one year old.
• 51:48
  That could be your next Comcast location.
• 51:50
  You guys could do a mobile? It would be time.
• 51:53
  It would. There would not be four of us on
• 51:56
  there. I will be.
• 51:57
  You guys call me call me in remotely when you do.
• 52:00
  That would you? Do a side cart to the Pedal
• 52:02
  Tavern. Like the Batman and Robin.
• 52:03
  Like the old school. Yeah.
• 52:04
  I mean, if I fit in one, yeah, well, just do the little claw
• 52:10
  like glass handy. That works.
• 52:12
  And I'll just like be chilling on the side.
• 52:14
  We just totally still kill Steve Austin.
• 52:16
  You just don't throw. It there that?
• 52:17
  Works too. I'm gonna.
• 52:19
  Take the pictures. I'm not.
• 52:20
  Doing anything? Let me ask one more.
• 52:23
  Let me ask one more thing, cuz I know we're at we're at time with
• 52:25
  you guys, but I would, I would be remiss if I didn't like, I
• 52:29
  want you guys to highlight cuz Mr. Bruce is a family
• 52:32
  establishment, right? So it's it's US beer nerds love
• 52:36
  it because we get to go and we get to have things that we don't
• 52:38
  get elsewhere. But like this is, this is not a
• 52:42
  pub. It's not a bar.
• 52:43
  It's a restaurant and craft beer.
• 52:45
  Joint. Yeah, correct.
• 52:46
  So that being said, you guys have things going all the time.
• 52:50
  It seems like every night of the week there's bingo, there's
• 52:53
  there's kid night. So can you kind of give us the
• 52:55
  schedule of what you guys have? I think they're are they the
• 52:58
  same at both locations? They kind of rotate a little
• 53:00
  bit. OK, on the family part.
• 53:03
  So Mindy hates this. When people ask me, hey, are you
• 53:05
  the owner? I'm like, no, it's her.
• 53:08
  When she's not here, I get to be a play owner.
• 53:10
  But it is Mindy and I, our family.
• 53:15
  My son's in the kitchen right now, but he's a teacher at Mount
• 53:18
  Juliet High School, so I don't get a whole lot of his time.
• 53:20
  But he's back there right now. And her daughter does all the
• 53:23
  payroll and a lot of the onboarding, and she works the
• 53:26
  bars when rich, I think you've met her.
• 53:28
  She's in Murfreesboro most of the time.
• 53:31
  So it is a family thing. Like I said, we have the
• 53:34
  franchise rights to the state of Tennessee.
• 53:35
  We'd like to open more. Anybody out there that wants to
• 53:38
  jump in with me? Mindy said she's out after #2.
• 53:42
  This one's about. To break her I've like $10.00 so
• 53:44
  can. I get $10 worth.
• 53:47
  Yeah. That's funny.
• 53:50
  Come out, throw away with your radio.
• 53:52
  Thanks Scott. So our our plan or mate, she
• 53:58
  says sometimes my plan was it's a 10 year plan to open one every
• 54:02
  other. Year, you're going to have five
• 54:04
  of them open that's. She's shaking her head no.
• 54:08
  Who knows what's going to happen?
• 54:09
  I mean he might, I just may not be his wife during.
• 54:14
  That we. Truly feel like Murfreesboro
• 54:15
  could handle two. We felt like Smyrna Laverne
• 54:18
  could handle one. This one just kind of opened up
• 54:20
  and it was timing so it was earthy, right?
• 54:23
  We feel like Mount Juliet slash Lebanon could hold one.
• 54:26
  It would feel like Thompson Station Spring Hill.
• 54:29
  Now that is doing like a 45 minute circumference.
• 54:34
  Yeah, yeah. So we have had people in
• 54:37
  Chattanooga and Knoxville say, hey, we're interested.
• 54:40
  And then the franchise overcomes to us and says, are you OK?
• 54:43
  Because you own Tennessee rights.
• 54:44
  Right. Yeah.
• 54:45
  So if anybody wants Memphis, they can have it I.
• 54:49
  Mean. I mean.
• 54:50
  We would love to. Go we would go to Knoxville
• 54:51
  chat, but it's just such a dry I mean like you just can't be
• 54:54
  there. So like we probably would be
• 54:56
  like you can have that too because.
• 54:58
  It's just showing our. Mitch, can I see your $10 now?
• 55:01
  I mean. Someone Mitch.
• 55:03
  I got. Go Mox.
• 55:07
  Like, we are UTC alumni, So like, we love that, but it's
• 55:11
  still, you know, an hour and a half to get down there.
• 55:13
  Like you just like that's hard to manage.
• 55:16
  You can't run businesses remotely and like and that
• 55:19
  that's been shown previously, yes.
• 55:22
  For the previous proprietary, yeah, exactly.
• 55:24
  He moved to Chicago, then he moved to Indianapolis and he was
• 55:26
  trying to do it best he could, but it just.
• 55:29
  If you're, if you're hands on and we're hands on and so that's
• 55:32
  a, you know, definitely thing, but what all we have going on.
• 55:35
  So we, you know, we probably are kind of a merge between a pub
• 55:39
  and a restaurant. I don't like to use the word
• 55:42
  bar, but like, so we do have events.
• 55:45
  We do have kind of fun things that you probably would see more
• 55:48
  at a pub than you would see at a traditional restaurant.
• 55:50
  So on here on Monday nights, we have trivia.
• 55:55
  Kids eat free on Monday. Kids eat free on Monday and then
• 55:59
  on Tuesday night there is a fun not-for-profit pokerly that
• 56:08
  comes in and uses our tables. Oh, that's kind of fun.
• 56:10
  So like they don't play for money.
• 56:11
  It's all fun. And they, you know, get chips
• 56:14
  for different things. If they wear their logo it's,
• 56:16
  you know, it's called anti Poker league.
• 56:18
  And so they just kind of come in and have fun and, and all of
• 56:20
  that good stuff. I know nothing about poker.
• 56:22
  I would lose every time. But they seem to have a good
• 56:25
  time. So they come in on Tuesday
• 56:26
  nights. On Wednesday nights we do bingo
• 56:30
  and so we have 5 rounds of bingo and this.
• 56:33
  Her name's Kelly and she's amazing and she has so much fun
• 56:35
  and keeps it very entertaining in here and play bingo.
• 56:38
  She hosts like she's the one that organizes all.
• 56:40
  Yeah. Yeah, she wasn't Mayday.
• 56:42
  So anybody that knows Kelly from Mayday, she's the one that did
• 56:45
  that, did bingo there and she's. Going to be on vacation and
• 56:48
  taking a week off. Yeah, and we have a special
• 56:50
  guest host. Yeah, Ozzy is going to be here.
• 56:57
  It'll be an entertaining. Night daddy's money.
• 57:01
  So I love. Ozzy, yeah.
• 57:03
  So Ozzy's coming in for that. And then Thursday nights is
• 57:05
  usually our pint nights or like tap takeovers or like when we
• 57:10
  have different breweries come in with their.
• 57:13
  Kick the keg as. Well, and we do do kick the keg
• 57:15
  on every Thursday. Every Thursday we have a
• 57:17
  different keg that we're trying to move so that we put something
• 57:19
  new on. So we do kick the cake Thursdays
• 57:22
  and then in Murfreesboro it's trivia's on Wednesday nights
• 57:26
  there and we kind of have A and then bingo's on Sunday nights
• 57:31
  there and then still kick the cake.
• 57:32
  We do have, we do tap takeovers or beer nights or brewery
• 57:37
  nights, whatever you want to call them.
• 57:39
  We let them decide everything. OK, so on the 23rd, Brandon
• 57:45
  Bingham from Middle Ground's going to be here.
• 57:47
  He's a. Big fan of middle ground, and I
• 57:50
  told Brandon, I said, Brandon, when I'm four blocks down the
• 57:53
  street, it's kind of hard to move your beer.
• 57:54
  But up here, maybe we'll see something a little bit
• 57:57
  different. Oh, it's a good point.
• 57:58
  Yeah. Yeah.
• 57:59
  The last one we had two weeks ago was Scofflaw out of Atlanta
• 58:04
  and Ryan Geist out of Cincinnati, both of them
• 58:07
  together that night. Black Horses been in, Jackalope
• 58:11
  has been in. So we try to bring at least once
• 58:14
  a month to bring a brewery in, sometimes every other week.
• 58:19
  Here in Murfreesboro we have the brewery of the month, or as it's
• 58:23
  this month, I guess it's cidery of the month of you guys.
• 58:26
  I'm not sure if you guys like cider or not, but there's Down
• 58:30
  East Cider out of Boston. I haven't had them yet.
• 58:33
  I've been in Tennessee for about 3 months now and they are
• 58:38
  killing it. It's an unfiltered cider, so it
• 58:42
  gets hazy and doesn't have all the sugar that a lot of other
• 58:46
  ciders have. Is it a more dry cider?
• 58:49
  Then no, no. They're still on the sweet side,
• 58:51
  yeah. The sweet side we put a prickly
• 58:54
  pear on and it didn't last five days.
• 58:56
  That's awesome. Wow, there was another one.
• 58:58
  Sorry to write. There was another one that you
• 59:00
  had on tap here back when Steve and I were here a couple of
• 59:03
  months ago. I feel like you had two on tap
• 59:06
  two of the dummy ciders. Tap right now.
• 59:08
  OK, caramel apple. That was the one.
• 59:10
  It was the caramel. Yeah, OK.
• 59:12
  One, that one was super solid. Then we've got Is pomegranate
• 59:17
  still on? Or is BlackBerry here?
• 59:19
  But we try to keep BlackBerry on all the time.
• 59:21
  It's now gonna be replacing Bold Rock BlackBerry as a constant on
• 59:25
  all the time. So Bold Rocks got their work cut
• 59:28
  out with them, with Down East coming in.
• 59:30
  Blake still holds their own. And I'm a huge gypsy person.
• 59:33
  That makes them really, really good.
• 59:34
  Yeah. I.
• 59:35
  Like the? Gypsy, there's something on your
• 59:37
  tap menu right now, maybe. Or maybe it's on deck Google
• 59:39
  clusters. Yeah.
• 59:40
  And I like, oh, Gypsy, Gypsy Circus.
• 59:43
  Yeah, Google clusters. Is it the candy?
• 59:46
  Yes, it is. It's different.
• 59:48
  It is definitely different. So it's on tap in Murfreesboro
• 59:51
  right now. It's on deck here.
• 59:53
  OK, so it's calm. Yeah, but.
• 59:56
  Good idea having on deck too. Yeah, somebody told me that I
• 59:59
  was like, hey, it'd be a good idea.
• 1:00:01
  I don't know who they might be at this table, but they just.
• 1:00:03
  Didn't. Publicize it.
• 1:00:05
  Oh, OK. So one thing to do, right?
• 1:00:08
  Well, the problem. He didn't have enough.
• 1:00:10
  Like we had, we had, we have boards in Murfreesboro.
• 1:00:12
  People try to order off the boards that are.
• 1:00:14
  On that, yeah, yeah. I'll take that one seems to be
• 1:00:20
  me. I go there I.
• 1:00:21
  Missed the on that. Part I was like.
• 1:00:23
  You know why? Because it's not up.
• 1:00:25
  There, I've done that before coming up here.
• 1:00:27
  And I'm like, but don't you think, though that also builds
• 1:00:31
  the excitement? If you look at it, those of us
• 1:00:34
  that are at those that are paying attention, maybe not us.
• 1:00:37
  What's on deck? All that means it's coming up.
• 1:00:40
  Well, it's interesting that you say that because last year
• 1:00:45
  toppling Goliath came to Tennessee.
• 1:00:47
  Oh. Yeah.
• 1:00:49
  There was a guy, I'm not going to say what middle school or
• 1:00:52
  high school, but it was very close to Murfreesboro store.
• 1:00:55
  He was in within 10 minutes of that posting time.
• 1:00:59
  He was in what? He was into the pub within 10
• 1:01:02
  minutes and I said dude you can't drink and go back to
• 1:01:05
  school. He goes no I took 1/2 day.
• 1:01:08
  And that's why he updates every 10 minutes, right?
• 1:01:11
  That bad and the same thing happened when Aslan out of
• 1:01:15
  Virginia. Yeah, you know, people were
• 1:01:17
  coming in soon as as soon as we tapped it and it popped up he
• 1:01:20
  was in. I didn't realize if you follow
• 1:01:24
  us then new beers. But notifications shows up that
• 1:01:27
  you mentioned notifications or exactly I see that it's like
• 1:01:30
  guess what I'm. Doing well and I will say that
• 1:01:32
  adding them to untap helps us or me if I'm coming in behind him
• 1:01:35
  and I need to move it to the tapped list.
• 1:01:38
  He's already got it priced and everything and you can just put
• 1:01:40
  the. Tap.
• 1:01:41
  All you have to do is just move it over.
• 1:01:42
  Yeah, move it up. So that does help.
• 1:01:44
  There's a little work up front involved, but.
• 1:01:47
  Yeah. It is for for us and the way we
• 1:01:49
  drink beer to see that new stuff and to and to rely on the menu.
• 1:01:53
  And I were chatting earlier before we started like the menu
• 1:01:55
  or maybe was. But anyway, when the menu up
• 1:01:58
  there and you've got a draft board, when that matches the
• 1:02:00
  menu all on tap. Because I 9 times out of 10 I
• 1:02:02
  walk in, I'm looking at this and I always get disappointed.
• 1:02:06
  Oh, the one I want. Oh, we're out of that one.
• 1:02:08
  Yeah. Damn it, the one, you know, the
• 1:02:09
  one I wanted. I'll be honest, when we first
• 1:02:12
  opened up we had a guy come in one time.
• 1:02:14
  He ordered 3 beers and like hip hop, hip hop, hip hop.
• 1:02:17
  And that's before we kind of figured out how to do the toast
• 1:02:20
  in the Untapped. You know, as Wendy said, hey,
• 1:02:23
  give us a little bit of grace. We're still trying to figure
• 1:02:26
  this out. Yeah.
• 1:02:26
  And we were still printing, trying to print menus.
• 1:02:29
  So like, you know, they wanted us to print the untapped menu.
• 1:02:32
  We could print it that morning, but if you came in at 5:00 PM
• 1:02:36
  that we could, we could buy 3 or 4 pop by then.
• 1:02:40
  And you trying to constantly print those was just.
• 1:02:43
  You couldn't do it. You couldn't keep up.
• 1:02:45
  There's two of them. Yeah, I've seen places where
• 1:02:47
  they print the untapped list and every time you go in and like
• 1:02:49
  maybe there's a Sharpie that's gone through.
• 1:02:51
  One of them. You got to look.
• 1:02:52
  Written in something else. Right.
• 1:02:53
  I was in Birmingham and I went to a place down there with my
• 1:02:56
  daughter and I looked at the date and it was like 6 days
• 1:03:00
  beforehand and I'm like. No.
• 1:03:02
  You know this, this is going to be out or.
• 1:03:05
  They don't change their head or they don't go through beer or
• 1:03:07
  they have the same ones that they just replaced.
• 1:03:10
  You know, they're not rotating them.
• 1:03:12
  It's just the same stuff gets put back on behind them.
• 1:03:14
  Brewhouse is the one that I can recall printer stuff every day.
• 1:03:18
  It's on that clipboard. Yep, and if I can pull one off
• 1:03:20
  of there and I get it, it's a whit.
• 1:03:22
  They're untapped on their mobile app is always updated, their
• 1:03:26
  paper immensely behind. But how can you?
• 1:03:29
  But how can you? I mean, it's almost impossible.
• 1:03:31
  Yeah. It's hard, like real time back
• 1:03:33
  there have a printer just flying all day long.
• 1:03:37
  Yeah, I know. There's two of them that stood
• 1:03:39
  out for me when Murfreesboro opened and I was like, you got
• 1:03:43
  Common John, you got Zool and Zool wasn't here yet.
• 1:03:47
  Oh my gosh, Zool has been crazy. Yeah, it was obvious that Zool
• 1:03:50
  was starting to make an impact in Tennessee, and now we know.
• 1:03:52
  Well, they were in Knoxville, but Nashville, obviously now,
• 1:03:57
  now they have. He was calling them.
• 1:03:59
  I look at do. You know anybody so if Well, so
• 1:04:04
  I made friends with someone up there, but it didn't work.
• 1:04:08
  I mean, if he. Was calling going can I call
• 1:04:10
  I'll I'll drive up like I'll drive up and buy the kegs like
• 1:04:14
  we haven't we have a license like what what do we need?
• 1:04:17
  How do we make this work? And they were like, we don't
• 1:04:18
  have any extra to get like we just.
• 1:04:20
  But as soon as we start distributing, we'll make sure
• 1:04:22
  that you. Scott, you met someone
• 1:04:23
  yesterday. You met the owner, I think,
• 1:04:25
  didn't you? I met Seth for the first time,
• 1:04:27
  the only I was out there at Seth's point.
• 1:04:29
  Of contact guy, yeah. Yeah, yeah.
• 1:04:31
  But I mean, it was just hard. It's.
• 1:04:33
  Just hard to get. Their stuff because it's
• 1:04:35
  constantly up there as a distributor.
• 1:04:37
  And then he went to. Work at first.
• 1:04:38
  So a funny story on that yesterday.
• 1:04:39
  I don't serve a ton here, but I was hoping yesterday and this
• 1:04:42
  gentleman came in and he was like, oh, you've got the PB and
• 1:04:45
  J on. And I was like, yeah, do you
• 1:04:47
  like uncrustables? Like he was like, yeah.
• 1:04:50
  And I was like, I'm just. He was like, but it can't be
• 1:04:52
  that. And I was like, it is an
• 1:04:53
  uncrustable in a glass. And he was like.
• 1:04:55
  It is that exactly. He was like, are you really?
• 1:04:57
  And I was like, no, it really is.
• 1:04:59
  So if you don't like an uncrustable, then you're not
• 1:05:02
  going to like this. And he was like, OK, And I was
• 1:05:04
  like, well, let me give you a sample.
• 1:05:06
  And he takes the sample and he looks at me and he goes, I just
• 1:05:08
  didn't see any way it could be like that.
• 1:05:10
  Like how did they do that? I said, I don't know.
• 1:05:13
  I'm. Just telling you.
• 1:05:14
  And he was like, oh, I don't think I can drink that through
• 1:05:18
  this. I just told you what it.
• 1:05:20
  Was. Steve, you're right.
• 1:05:22
  Soon as we put Zool on, it flew off the shelves.
• 1:05:26
  And mix. Tape really.
• 1:05:27
  I think paper crowns is a paper. Crowns is one of my favorite
• 1:05:31
  hazies. Like I just love paper crowns.
• 1:05:34
  And Foggy Geezer Foggy Geezer for More Pigs More Pigs Know
• 1:05:38
  More pigs is now in Tennessee. They only brought 2.
• 1:05:40
  And the tap handles cool. Yeah, it is my.
• 1:05:44
  My Rep for three Floyds, I asked him, I said can I get war pigs?
• 1:05:49
  He goes no. And I said they have it at Mr.
• 1:05:51
  Brews in Wisconsin, I want war pigs and he goes, can't get it.
• 1:05:56
  So he called me about two months before and said, hey Marty,
• 1:06:00
  they're going to send me some war pigs.
• 1:06:01
  And I said dude put me down for 1/2 barrel of fog geezer at both
• 1:06:06
  locations. And I said are you serious?
• 1:06:08
  I said, yeah, I said always. So he will pull stuff aside for
• 1:06:12
  me. So it's it's really good.
• 1:06:14
  I I really like Foggy Geezer a lot.
• 1:06:16
  But yeah, you're, you're right. Zul does a phenomenal job and
• 1:06:22
  hopefully now with them being in Nashville, we'll get more of
• 1:06:24
  their stuff. And they're.
• 1:06:26
  Going to start making more because I know they're already
• 1:06:28
  canning the the regular PB and J, they've already started
• 1:06:31
  canning it, already producing it here in Nashville.
• 1:06:33
  So that's what's going to be more of.
• 1:06:34
  That the last two half barrels of PB and J that we've gotten
• 1:06:38
  have been in Southern barrels, Marty.
• 1:06:42
  'S always getting the beers that no one else attends.
• 1:06:44
  How does that word Murfreesboro and Smyrna?
• 1:06:47
  Yeah. And Marty's got like Bourbon
• 1:06:49
  County Branstad on Cab and the last two kegs.
• 1:06:54
  It is it's. Got really about relationships
• 1:06:56
  and you know, like we had a guy here yesterday that stopped me
• 1:07:00
  and talked to me for 15 minutes and I'm like, dude, we can't get
• 1:07:04
  that beer in. Tennessee we can't get.
• 1:07:08
  In that part. So I was literally opening the
• 1:07:10
  door to go into the kitchen. He was continuing to talk.
• 1:07:13
  And I'm like, you know, but. Then we know those guys.
• 1:07:16
  And he's like, hey, you know, this.
• 1:07:18
  That would another what that, but I don't know.
• 1:07:20
  There's a guy that reminds me of Rich.
• 1:07:22
  His name is Brian Dismore. And I learned a lot about craft
• 1:07:25
  beer. So much so that sent my son to
• 1:07:27
  sit at the bar with him so he could learn craft beer.
• 1:07:30
  Yeah, this guy's phenomenal. But every time some new comes
• 1:07:32
  on, there he is. He's showing up.
• 1:07:35
  And it's fun. It's fun to talk to people about
• 1:07:39
  beer. What I really like to do,
• 1:07:41
  though, is I like to talk about the breweries.
• 1:07:42
  Yeah. Hey, you can taste Common John,
• 1:07:45
  but they're 35 minutes down the road.
• 1:07:47
  Go check them out. They've got a great picnic area.
• 1:07:49
  They do live music. LeBron is unbelievable.
• 1:07:52
  Darren Gallagher's great. All those guys are phenomenal.
• 1:07:56
  Now they're in Pulaski, you know, tenfold the same way, you
• 1:08:01
  know, one that I'd like to get. And I keep talking to him and I
• 1:08:03
  can never get any traction. Fate Laforce.
• 1:08:05
  I think it's. Taylor.
• 1:08:07
  Yeah, Ryan Parker. Parker, Parker.
• 1:08:10
  Parker. I sent him text messages.
• 1:08:12
  I'd love to get him on. We had a chicken place.
• 1:08:16
  Yeah, open up behind us in Murfreesboro.
• 1:08:18
  They've got fate before. Some.
• 1:08:19
  I'm like, how are they getting it?
• 1:08:20
  But I can't get it. Oh.
• 1:08:22
  Man, so. Yeah, but I love, if you like
• 1:08:25
  those Belgians, they do a great. Does a great job with the
• 1:08:28
  Belgians. 100% did they end up winning that 1059?
• 1:08:33
  I never went back and looked. Scott did you?
• 1:08:35
  It was them and who? Who was the IT was marble, fox
• 1:08:38
  and marble. Fox.
• 1:08:39
  I think so. I don't.
• 1:08:41
  Was it? Well, they were competing
• 1:08:42
  against each other. For first, at that time the
• 1:08:44
  last. There was a bracket on Instagram
• 1:08:46
  going on about the craft breweries in Nashville, and like
• 1:08:49
  fate, Laforce had come down to one of them.
• 1:08:50
  Marble Fox had come down to 1. Yeah.
• 1:08:53
  So what's the book that you get and you get it stamped?
• 1:08:56
  What is that? Your hot passports.
• 1:08:57
  Hot pass this one. There you go.
• 1:08:59
  What? Is it?
• 1:09:00
  Hop Passport Yeah, yeah, and John's been in the final like 2
• 1:09:03
  years in a row. They lost out to a Wisconsin one
• 1:09:06
  and lost somebody else. But Common John, they've got a
• 1:09:10
  serious following like we keep Heathen Child on, which I think,
• 1:09:14
  I think it's better than Yingling.
• 1:09:15
  I'm a Yingling fan. I like Yingling, but Heathen
• 1:09:18
  Child and Straight and Narrow stay on all the time for us and
• 1:09:21
  it sells like crazy. But I love everything about
• 1:09:25
  Common John. Oh, my God.
• 1:09:26
  Yeah, absolutely. And maybe the four of us, all
• 1:09:29
  we've drank today is common, John.
• 1:09:31
  Yeah, we have the new false. Sets on the coach.
• 1:09:33
  I've had the coach and the red ale.
• 1:09:34
  You had the Red Ale's lostes, Yeah.
• 1:09:36
  Both of them. Both of them.
• 1:09:38
  The coach went on just last night like it just went on on
• 1:09:42
  tap last. Night.
• 1:09:43
  Both of them were great. Just barely.
• 1:09:45
  So I guess final question kind of rolling rounding everything
• 1:09:47
  out. What do you guys have coming up?
• 1:09:50
  That's, that's like either in the Smyrna location or the
• 1:09:53
  Murfreesboro location? Like outside of your like basic,
• 1:09:57
  not like your, your regularly scheduled programming.
• 1:10:00
  Like are you guys gonna, are you looking at like breweries
• 1:10:04
  outside of the area that you want to bring in for like tap
• 1:10:06
  takeovers? Are you looking at doing like 1
• 1:10:08
  offs or what are you looking to do for?
• 1:10:11
  For so would you initially ask that question?
• 1:10:13
  One is survive you. Have to do that before you can
• 1:10:17
  do anything. Else someone invite us over to
• 1:10:19
  their pool and hang out this weekend.
• 1:10:21
  I'm like, I'll be working. The second thing is I need a
• 1:10:24
  cook. So if you know what.
• 1:10:25
  You're OK. Yeah.
• 1:10:26
  It's hiring. We're hiring.
• 1:10:27
  We're line cooks you. Know so but you know what what's
• 1:10:33
  on the horizon I I think a lot of that has to do with what what
• 1:10:37
  are customers looking for what are they wanting you know we we
• 1:10:40
  try this month's brewery of the month or cidery of the month is
• 1:10:44
  down east. You can get a flight of ciders
• 1:10:47
  in there and then they're going to be in the last Thursday of
• 1:10:50
  the month, you know, So each month we try to showcase someone
• 1:10:55
  and get and we try to rotate. Yazoo is going to be in and I
• 1:10:59
  think in. May I was going to say as much
• 1:11:00
  as I like to say we have made planned, we don't yet because.
• 1:11:03
  That's OK, I'm just. Going to be Yazoo.
• 1:11:06
  Yazoo is going to be honesty. We had them two years ago.
• 1:11:10
  They're coming back. Black Abbey Carl will be in on
• 1:11:16
  October, just in time for Guy Fawkes Day.
• 1:11:20
  If you've ever had Guy Fawkes Brown Ale, run and get you 1.
• 1:11:25
  He had a shirt last year that said this guy Fox.
• 1:11:27
  Song. It was awesome.
• 1:11:29
  Yeah. It was a great shirt.
• 1:11:31
  Yeah. Really loved it.
• 1:11:33
  Terry, how are you, buddy? Terry still got his Grinch
• 1:11:36
  Christmas shirt. I love it.
• 1:11:39
  Yeah. Yeah, so.
• 1:11:41
  But that's, but that's good though.
• 1:11:42
  I mean, sometimes, sometimes it's just what the customer
• 1:11:45
  wants is, is what we're going to try to do.
• 1:11:47
  But you have to survive first. Yep.
• 1:11:49
  It's it's a big driver for us, right?
• 1:11:51
  Yeah, I would tell you that in Murfreesboro, one out of every
• 1:11:55
  three people, We know them because they come back.
• 1:11:59
  There's there's one family that comes in three times a week,
• 1:12:02
  nice. Literally comes in three times.
• 1:12:04
  I love that. Now they're Georgia fans, so
• 1:12:06
  they're not. That they're such loving, yeah.
• 1:12:09
  But yeah, I mean, we're getting into summer and to slow down a
• 1:12:14
  bit in Rutherford County, and I think Steve and I will kind of
• 1:12:18
  talk about this. Rutherford County's interesting
• 1:12:22
  because Murfreesboro, they've got capital, so they'll come and
• 1:12:27
  they'll drink 3 or 4 different beers.
• 1:12:29
  Smyrna, they know their beer. People come in and they know
• 1:12:34
  beer and they know the differences in IP as and they
• 1:12:38
  know hops. And I can't fake it with the
• 1:12:42
  Smyrna people. I can fake it with the Murphy
• 1:12:44
  small people, right? You know, I'm not saying that's
• 1:12:47
  a five row barley or, you know, I don't know that I know what
• 1:12:51
  tastes on my mouth, but Mitch's taste, Mitch may like coriander.
• 1:12:56
  I don't like. Coriander in my beer.
• 1:12:59
  That's just a big thing. So, you know, but what is it
• 1:13:02
  that's new? You know, I'd love to get Great
• 1:13:04
  Lakes. Maybe maybe we know somebody's
• 1:13:06
  got a connection. Yeah, I would love to have Great
• 1:13:09
  Lakes in, you know, and traditionally what we do is
• 1:13:13
  we'll put four of their beers on all month long and then we'll
• 1:13:17
  have a night and we've given away solo stones, We've given
• 1:13:20
  away bicycles, We've given away. I haven't the.
• 1:13:23
  Scott, we may have to tell a few people this, right?
• 1:13:26
  We do have a direct. We do have a direct connection.
• 1:13:28
  We may know we have. A direct or a guy or a guy,
• 1:13:31
  Steve know a guy you know. A couple we might know a guy.
• 1:13:34
  Now, it'll cost you to know who those are.
• 1:13:37
  However, Scott, don't bite the hand that feeds you man.
• 1:13:41
  You've got 2 beers sitting in front here, none of which you
• 1:13:45
  paid for today. What?
• 1:13:47
  Boat are you crossing that great lake on?
• 1:13:50
  I'll trade not the. Same one anyway.
• 1:13:52
  Not the Edmund, yeah. I'll trade you a couple of
• 1:13:55
  Panther Creek barrels so, but no, thank you guys for being.
• 1:14:04
  Out. Thank you so much.
• 1:14:05
  We appreciate it. Thank.
• 1:14:06
  You, Mitch, Nice to meet you, buddy.
• 1:14:08
  Yes, nice to. Meet you all.
• 1:14:09
  I know I got 2 quick stories if I could about Mr. Brews.
• 1:14:13
  Yeah, both of them were Murfreesboro.
• 1:14:15
  And you were there for both and you were there for one of them.
• 1:14:17
  I was there for one. Of them, no.
• 1:14:19
  No, no, no one's kind of funny. We went.
• 1:14:21
  I don't know if it was the first time or the second time we went.
• 1:14:24
  We were sitting in Murfreesboro and we were there and one of
• 1:14:26
  those torrential storms comes through in the summer.
• 1:14:29
  Remember this? Yeah, I'd already been a couple
• 1:14:31
  times, but I remember that there was a tornado warning.
• 1:14:34
  Tornado warning. Water start.
• 1:14:35
  Coming in the door did not start coming in the door, but it was
• 1:14:37
  starting to get to the point where like it was black outside
• 1:14:40
  and the rain was coming sideways and, and there was talk about
• 1:14:43
  leaving and Steve and I were like.
• 1:14:45
  Why would we leave? They're open.
• 1:14:47
  They got we're going to go out into this.
• 1:14:49
  No, we're we. Posted it.
• 1:14:50
  No, you know what, I actually saw this recently, I went back
• 1:14:53
  and I was looking at some videos or something.
• 1:14:55
  We posted a video. We were at Mr. Brewers in
• 1:14:58
  Murfreesboro and we're like, hey, there's a tornado warning
• 1:15:01
  outside, but we're no, it was about a year ago because the
• 1:15:05
  NCAA tournament was going on and so we're watching games.
• 1:15:09
  So we're like, hey, there's a tornado warning outside, but
• 1:15:11
  we're just, you know, we're drinking beer and we're safe.
• 1:15:14
  Until they kick us out of here. We're staying in the electricity
• 1:15:18
  zone. Yeah, and.
• 1:15:19
  Would you, would you have an emergency plan?
• 1:15:22
  Would you know where to take the guest?
• 1:15:23
  Yeah, OK. Yeah, which is in the beer
• 1:15:25
  cooler. Well, yeah.
• 1:15:27
  It's it's your choice to go in the beer cooler because like
• 1:15:30
  there's been some like study, you know, like means come out
• 1:15:32
  about that, but. Yeah, you come out drunk if you
• 1:15:35
  go into there. Right.
• 1:15:36
  Outside the beer cooler, we're supposed to be a good place
• 1:15:39
  because you got we. Felt safe we there was nobody.
• 1:15:41
  Kind of feel like being in the beer cooler is the better place.
• 1:15:45
  To be coming over and saying you need to evacuate right now, like
• 1:15:48
  put your beers down. So the screens in the
• 1:15:51
  Murfreesboro, the TV screens are amazing.
• 1:15:54
  That's. What man watching the game?
• 1:15:55
  Yeah, that is a bane of my existence.
• 1:15:58
  Yeah. Mr. Brews was the Winchester.
• 1:16:00
  And let the. Storm.
• 1:16:01
  Blow. Over.
• 1:16:03
  That wasn't the one I was out. It's funny.
• 1:16:05
  It's funny you brought up the storms because we'll have
• 1:16:08
  employees, Texas say, hey, storms are coming through, what
• 1:16:10
  should we do? And I said, it doesn't matter
• 1:16:13
  what we tell you to do, you're going to do what you want to do.
• 1:16:15
  So Mindy says this is the inter room center, safest room.
• 1:16:20
  This is where you need to go. So they send us pictures and
• 1:16:25
  Mindy looks at the cameras because we got camera system.
• 1:16:27
  They're all out on the patio watching the tour.
• 1:16:31
  And I said did. I'm not saying they're going to.
• 1:16:34
  Do what I want. Yeah, so we got.
• 1:16:37
  To get a picture of this. Thing order another stout,
• 1:16:40
  right? The other story I got, and it's
• 1:16:43
  not funny, but it's we were there and we had bounced around.
• 1:16:46
  I think we had come to the previous place that was not Mr.
• 1:16:49
  prior to this. We were here 1st and we bounced
• 1:16:51
  around in town. Oh, that's right, Mr. Brews.
• 1:16:54
  Yeah, in Murfreesboro. Yeah, one night.
• 1:16:56
  And that kind of ended the night there.
• 1:16:58
  And then we all had, I mean, you have to remind me of the beer.
• 1:17:01
  I don't remember the beer. We got a beer that was on track
• 1:17:04
  and we all got it the same time. We're sitting in the back.
• 1:17:06
  Yes. Towards where the where the
• 1:17:08
  cake, the cake stands for. And we all had that beer.
• 1:17:10
  And you have to remind me what it was.
• 1:17:12
  It end up being like top five beer.
• 1:17:14
  Of it was a common John beer. No, I don't think it was a
• 1:17:17
  common John beer. No, I think it was like a it was
• 1:17:20
  either top five, I can't remember.
• 1:17:21
  It was either Black Abbey or it was something incredible we'd
• 1:17:25
  all had. AI remember at Uber home that,
• 1:17:27
  yeah, not that I was driving anyway, but I'm like, I'm glad I
• 1:17:30
  have an Uber. Right.
• 1:17:32
  No. We're fans of Uber.
• 1:17:33
  That's great. Yes, yes.
• 1:17:34
  But the point of the story is we had this incredible beer that
• 1:17:37
  turned out to be like our top five list of.
• 1:17:39
  The year. Yes, that beer was on it at Mr.
• 1:17:42
  Brewers. At Mr. we rated it the same
• 1:17:44
  without knowing it too. All took a drink and were like
• 1:17:47
  and that was at the end of the night.
• 1:17:49
  You know, we realized. How good that beer was.
• 1:17:51
  So that props to you guys, by the way.
• 1:17:53
  Yeah, Yeah. So anyways, that was my.
• 1:17:54
  Couple of. Yeah, absolutely.
• 1:17:56
  And it's fun times you got buddy you, you've been sitting up very
• 1:18:00
  kind of. Quiet I've been.
• 1:18:00
  Observing everyone here has got experience other.
• 1:18:03
  Than me, yeah. You know The funny thing, Mitch,
• 1:18:07
  is I was talking to my son this morning, I said.
• 1:18:09
  I got up. I took a shower.
• 1:18:12
  Put. A little bit of Cologne on
• 1:18:15
  combed to my hair. I was going to look good for
• 1:18:17
  podcast and he said, Dad, you know, they don't film podcasts.
• 1:18:21
  It's. Just on the radio.
• 1:18:22
  But then I'm glad you had a little.
• 1:18:27
  Foresight. You're in 1080P over there,
• 1:18:29
  right? Now, yeah, that's right.
• 1:18:31
  Yeah, it's a good thing that you did all of that.
• 1:18:33
  Hi, Red. He he listens to podcasts when
• 1:18:38
  he drives to Mount Juliet. Oh yeah.
• 1:18:40
  So they're back 4550 minutes. So he's like, they don't film
• 1:18:44
  it. So when I get.
• 1:18:47
  You want to you want to give him a little thumbs up for the
• 1:18:49
  camera while he's there. You know these high budget pod,
• 1:18:53
  these high production pod. Shoes.
• 1:18:54
  Yeah, on television. There you go.
• 1:18:56
  So. Well, thank you guys.
• 1:18:58
  No, thank you guys, no. Problem.
• 1:18:59
  I know you guys have some things that you need to do and whatnot.
• 1:19:03
  Stay as. Long as you like, we'll get you
• 1:19:04
  guys something else. Another.
• 1:19:05
  Do you guys want to switch it up another round?
• 1:19:07
  What are you guys going to do? You want You want food?
• 1:19:09
  You want menus? What do you guys need?
• 1:19:11
  I know I'm going to get one of those, Francis Connor.
• 1:19:13
  I think, yeah, at that point that's probably what I'll end up
• 1:19:16
  getting there because I haven't had it.
• 1:19:17
  Before and Randy over, you just won a round of Francis Connor.
• 1:19:20
  You want one too? Sure, we'll do full.
• 1:19:22
  Work OK. That'll work.
• 1:19:24
  Thank you. Thank you for joining us very
• 1:19:26
  much. Thank you very much.
• 1:19:27
  It's a pleasure. Thank you, Sir.
• 1:19:28
  Great to meet you both. All right, Pleasure meeting.
• 1:19:32
  Pleasure. Thank you.
• 1:19:33
  When I come to Chattanooga, yeah, All right, 5 minutes.
• 1:19:36
  Yeah, it's a mad night. Yeah, mad night.
• 1:19:39
  I haven't been there yet. In the basement on the bottom.
• 1:19:41
  Yep. Been there before.
• 1:19:43
  Yep, that was cool. That was awesome, that was fun.
• 1:19:46
  I I will say I don't think it's been.
• 1:19:50
  Thank you, Mindy, appreciate it. This is a different side of the
• 1:19:56
  beer industry that we've, I think all of us have seen
• 1:19:59
  collectively. I mean, we focus like Mitch and
• 1:20:02
  I have focused more on like Brewers and places.
• 1:20:04
  You guys have branched out into other not just breweries, but I
• 1:20:07
  mean, like you guys pink boot society.
• 1:20:09
  You were talking hot passport and or I'm sorry.
• 1:20:13
  It's not hot passport the the one that you guys are National
• 1:20:16
  Brew Pass craft tapped and all that.
• 1:20:18
  So like we're branching out, but I don't know if any of us have
• 1:20:20
  really ever sat down and talked with like a family owned like
• 1:20:24
  brew pub establishment, unless you just but they don't have the
• 1:20:27
  food. Right.
• 1:20:28
  Exactly. So yeah, So it's a it's an
• 1:20:30
  interesting take on this industry itself.
• 1:20:33
  When I when he was talking about comparing, I never even really
• 1:20:36
  thought about it before. You know, he's looking at maybe
• 1:20:38
  doing a brewery. Yeah, brewery in this.
• 1:20:40
  And I was like, obviously knowing the outcome, I was like,
• 1:20:43
  don't do it. Don't do the brewery, don't do
• 1:20:45
  it, do the tap room. Because you get the you get the
• 1:20:47
  experience of all the beers you. Don't.
• 1:20:50
  Have to make anything. Yeah.
• 1:20:51
  And I think for the the person who may just be in the crap
• 1:20:55
  beer, you know, as much as we'd like say, oh, we're just in the
• 1:20:59
  crap beer, I mean, this, this kind of place right here is
• 1:21:03
  exemplifying the brewery experience of things that are
• 1:21:07
  all revolving now. Yeah, you know.
• 1:21:10
  Yeah, and, and to be able, and it's funny that they said the
• 1:21:13
  same exact things. Like everybody that they talk
• 1:21:16
  to, they're like, you don't want to open up a brewery, you don't
• 1:21:18
  want to open up a brewery, 95% of it is cleaning.
• 1:21:21
  Like you want to be talking to people about beer and he was
• 1:21:26
  talking to Brewers, he was talking to breweries that some
• 1:21:29
  are here and some are no longer with us.
• 1:21:32
  Every single one of them was telling them you don't want to
• 1:21:35
  open up a brewery. Do it right?
• 1:21:36
  Like, we'd love for you to open up a brewery, but you don't want
• 1:21:38
  to open up a. Brewery, but this is the
• 1:21:40
  perfect. Thing you want to talk about
• 1:21:41
  beer, you want to, you know, talk to people about beer.
• 1:21:44
  You want to have the great beer and pick out.
• 1:21:46
  This is the perfect thing for that.
• 1:21:48
  Yes, it is. And as I said earlier, there's
• 1:21:53
  more. They probably would stand out if
• 1:21:55
  I thought about it. But when, you know, we started
• 1:21:59
  going to Murfreesboro when they first opened and I was like, I
• 1:22:02
  know this place is legit because it's like I'm seeing Tom and
• 1:22:06
  John and I'm seeing Zul. And Zul was not here yet in
• 1:22:10
  Nashville, but they were trying to make inroads.
• 1:22:13
  And even like a year prior, everybody was like 3 years.
• 1:22:17
  Everybody's talking about Zul. So Mr. Brews opens up in
• 1:22:20
  Murfreesboro and I'm like, they're not just getting in some
• 1:22:24
  of the, you know, the usuals, right, They're getting in the
• 1:22:29
  local flavor that the crap your lovers.
• 1:22:32
  Like yeah, you. Know, I think that says a lot
• 1:22:35
  and I think it adds a lot of credibility to the place.
• 1:22:37
  One thing for me, and I lived here for a while, but even right
• 1:22:40
  now, Smyrna, there is nothing else and I'm going to say
• 1:22:44
  Buffalo Wild Wings does not do a good job in a very long time.
• 1:22:50
  Buffalo Wild Wings hands down. Right we go.
• 1:22:53
  I don't know what. Well, everything happened.
• 1:22:55
  To whatever bread, yeah, you know the food quality and the
• 1:22:59
  beer quality Well, I think after COVID, you know, I think after
• 1:23:03
  COVID when. Every restaurant went to shit
• 1:23:06
  after. COVID and you would go and you
• 1:23:08
  would sorry, you would go into because we had that experience.
• 1:23:11
  You would go into like a Buffalo Wild Wings or maybe some other
• 1:23:15
  places and they'd say, hey, we got all these beers on top and
• 1:23:18
  OK, and then you go in going, can I get whatever?
• 1:23:25
  Is it a national brand? And they don't even have that.
• 1:23:27
  And you're like, oh, come on, you don't.
• 1:23:28
  Even have that. Go.
• 1:23:30
  Which one was this? Was that this one right here?
• 1:23:34
  It was this. Yeah.
• 1:23:34
  OK. You know, I think on the on the
• 1:23:39
  request board, I'm going to put Pliny the younger, Pliny the
• 1:23:44
  Younger on the request board. Yeah, that'd be a good idea.
• 1:23:46
  But the only thing I know about Buffalo Wild Wings is every, all
• 1:23:48
  their beers are corporate driven.
• 1:23:50
  It doesn't matter. Like they've got they've got
• 1:23:52
  carte blanche and what they do here, what did they say?
• 1:23:54
  Freedom within the framework is what they said.
• 1:23:56
  Freedom within the framework. Freedom goes through the shell,
• 1:23:58
  but not so it's just more corporate air there.
• 1:24:01
  Yeah, because what if somebody in Wisconsin, they know
• 1:24:03
  different. It's a dirty bird, too.
• 1:24:06
  Oh, there's Dirty Bird. There he is.
• 1:24:09
  I guess we're going to turn some mics on.
• 1:24:11
  I guess it will. We've got the two.
• 1:24:15
  Cheers, guys. We'll cheers real quick here,
• 1:24:17
  boys. Yeah, One look at this.
• 1:24:19
  Look at this. Before Stephanie.
• 1:24:20
  Jane. All right, all right.
• 1:24:25
  I know what you like, Shane. Yeah, dude, really like your
• 1:24:29
  shirt. Thanks.
• 1:24:30
  All I'm saying. Yeah.
• 1:24:31
  RIP the House of Dogs shirt real quick for the camera.
• 1:24:34
  Look at that thing, Jersey. That's pretty cool.
• 1:24:36
  Gibbs on the back. Yeah, Gibbs on the back.
• 1:24:38
  There we go, 21. 21 the year it was founded.
• 1:24:42
  OK, gotcha. Dirty bird in the house.
• 1:24:45
  We did not coordinate. He's also wearing a House of
• 1:24:48
  dogs. Shirt Well, yeah, you got to.
• 1:24:50
  Oh man, what more beers? Oh yeah.
• 1:24:53
  That's a burial. Good to see you.
• 1:24:56
  When you got there. Coolie.
• 1:24:57
  In the house. Yeah.
• 1:25:02
  Cooley and Scooley. Now now things are going to get
• 1:25:04
  real confusing. Y'all got arriving last night.
• 1:25:06
  I can't do that. What the?
• 1:25:08
  Bartenders say every time as well.
• 1:25:10
  Who's? Cooley and who's?
• 1:25:12
  That's right? Cheers.
• 1:25:13
  Cheers. Yeah, cheers.
• 1:25:14
  Good. To see you, everybody.
• 1:25:17
  Yeah. You know, let me get in some of
• 1:25:20
  that. And you guys are going to be in
• 1:25:24
  town, so brought some goodies for you guys.
• 1:25:26
  Oh well, thank you A. Little burial action.
• 1:25:29
  Holy crap. Where's the artwork?
• 1:25:31
  You. Never get the lady of mortality
• 1:25:34
  comes for us all, but she do love like this kind of this
• 1:25:41
  pretty much. Yeah, that's yeah.
• 1:25:44
  You aren't gonna shoot down these natural beer fest.
• 1:25:46
  Here. Nice.
• 1:25:47
  Yeah, it's we'll get a We've got a few hours in anyway.
• 1:25:50
  I think this is the first time in like 10 years that I'm not
• 1:25:54
  attending really. Yeah, how come?
• 1:25:55
  You just didn't go this year, just others.
• 1:25:57
  Just we got a friend and visiting in town too.
• 1:26:00
  But yeah, just I was like, I don't have to do all of them, I
• 1:26:03
  suppose. Plus, I was kegging this
• 1:26:05
  morning, so I was doing, you know, take honey Colt.
• 1:26:09
  Yeah, using local honey. Come.
• 1:26:11
  Out. Hell yeah.
• 1:26:12
  Yeah, yeah, yeah, all your. Stuff is.
• 1:26:14
  Really good 5%, right at 5%. Delicious.
• 1:26:17
  I got one I I bird 1-2 weeks ago and it's ESP for the first time
• 1:26:21
  and I'm fermenting it in a keg for the first time.
• 1:26:23
  Yeah. And tomorrow I'm gonna transfer
• 1:26:25
  it close into another keg and kind of see how that will work.
• 1:26:27
  Out. Interesting.
• 1:26:28
  OK. Yeah, I've never done that.
• 1:26:30
  Before. Where Stacey will make beer.
• 1:26:32
  That's it, That's it. I'm just.
• 1:26:34
  Trying to cut down on the oxygen, you know?
• 1:26:36
  Yeah, hopefully it's going to be drinkable, you know?
• 1:26:38
  So I'm putting a secondary tomorrow and it's first time
• 1:26:41
  I'm, I've made a beer since having a kegerator.
• 1:26:43
  So I can, you know, force carbonate it out too.
• 1:26:46
  Yeah, yeah, they can be ready. Oh, 24 hours after that, Maybe
• 1:26:48
  2440. 8 hours I've got that coach going and also last week I
• 1:26:53
  kegged an Irish red that I'm force carving so I've got both
• 1:26:56
  of those in the kegerator right now.
• 1:26:58
  Oh, saucy common John. Irish red.
• 1:27:00
  Have you had that yet? I'm.
• 1:27:01
  Drinking it right now. Are you OK?
• 1:27:02
  Yeah. Yep.
• 1:27:03
  I'm like I gotta. Yeah, Yeah.
• 1:27:05
  You just. Yeah, pretty good.
• 1:27:06
  Yeah, it's solid for sure. Hell yeah.
• 1:27:09
  What? What you got?
• 1:27:11
  Good. Question No Johnson City
• 1:27:15
  BlackBerry. Yeah, yeah.
• 1:27:18
  So. That sounds awesome.
• 1:27:19
  Have you had have you had much of them?
• 1:27:21
  Very fun. Daughter went to ETSU.
• 1:27:24
  OK, so very fond of Johnson. City.
• 1:27:27
  Oh yeah, that. Was our number one stop when we.
• 1:27:31
  I was in Johnson City last summer and I stopped in there
• 1:27:35
  and of course we've had the owner Eric Latham on a couple
• 1:27:39
  times and then the other night he had met him once but just
• 1:27:43
  briefly. He was at Stoke House and
• 1:27:46
  because they're doing a collab with Stoke House and we ended up
• 1:27:48
  going down there and got to meet, you know, got to got to
• 1:27:52
  sit with Eric for the first time, you know, for a while,
• 1:27:55
  just talking beer with him and all that.
• 1:27:57
  And he's a tremendous guy. You're here.
• 1:27:59
  He's. Self distributing.
• 1:28:00
  It. Yeah, literally.
• 1:28:02
  Driving himself, yeah, that's. Cool.
• 1:28:04
  Yeah. Like he's dropping off.
• 1:28:05
  He's trying. Well, he, yeah, he's, well,
• 1:28:07
  obviously they're here, but he's dropped it off here.
• 1:28:10
  He's dropped it off at like Main Street and Alcos Springs and
• 1:28:14
  Mount Juliet. So they're really trying to make
• 1:28:16
  a big splash in Tennessee. The Common John family reunion
• 1:28:20
  last year too. I know I ran into him somewhere
• 1:28:23
  locally here for Middle Tennessee.
• 1:28:25
  Yeah, area. Murphy's barrel ish area.
• 1:28:28
  He hung out at Stoke House and then he hung out, had some
• 1:28:30
  beers, had some food and then he kept had to go because he had to
• 1:28:33
  make more. Deliveries.
• 1:28:34
  He. Never stop.
• 1:28:35
  Yeah, yeah, he's a hustler, that's for sure, and a good way
• 1:28:39
  work. Intervenes.
• 1:28:41
  Yeah. I know, what the hell.
• 1:28:43
  Yeah, it was funny when I was in, when I was there, it was
• 1:28:47
  like August of last year and it was around Oktoberfest season.
• 1:28:53
  And so one of the one of the Oktoberfest beers he had on tab,
• 1:28:58
  something I would never have thought about, was a
• 1:29:00
  Butterscotch Oktoberfest. Oh wow.
• 1:29:02
  Yeah, it was fantastic too. It was just I was like this is
• 1:29:05
  kind of different but it works. Huh.
• 1:29:08
  And now I'm thinking of like grandma's keeping like Werthers
• 1:29:10
  in their purses and stuff like that.
• 1:29:12
  Butterscotch flavor. How long was it in the purse?
• 1:29:16
  Right. And who knows?
• 1:29:18
  Who knows? Yeah, yeah.
• 1:29:20
  Right. They're like, oh, there's hair
• 1:29:22
  stuck to it. It's like, thanks.
• 1:29:25
  Grandma. I think I got something.
• 1:29:27
  Down here in the bottom for you. Yeah.
• 1:29:29
  It was interesting about that and he told us this and you
• 1:29:31
  probably could can speak to this is that he goes a butterscotch
• 1:29:35
  is an off flavor for beer. It is right?
• 1:29:37
  People told me it was crazy to make a beer with butterscotch in
• 1:29:39
  it because it might come off as AI didn't get to have the beer,
• 1:29:43
  but you did. You had, he said.
• 1:29:44
  Free. I hear the.
• 1:29:45
  Point. I do like that combination
• 1:29:47
  though. I yeah, Butterscotch.
• 1:29:48
  I think it'd be, well, it's like if something goes diacetal, you
• 1:29:51
  know, that buttery popcorn flavor.
• 1:29:53
  I'm like, you better be watching a movie and eating popcorn while
• 1:29:55
  you drink it. I mean, that's the only way to
• 1:29:57
  play that off, you know? And I didn't even honestly, when
• 1:30:02
  I went in there and I looked up and I think I'd saw it
• 1:30:04
  beforehand and I was like, I love Oktoberfest anyway, So I
• 1:30:09
  was, I was sitting there going, what is this kind of taste like?
• 1:30:12
  Right. And it, it pretty much exceeded
• 1:30:15
  my expectations on it. And I just think that I realize
• 1:30:19
  it's over in East Tennessee, but man, they're just doing a lot of
• 1:30:23
  great things. And it's really cool to see a
• 1:30:25
  brewery from there trying to make inroads, you know, here in
• 1:30:29
  Nashville. It's it's always good to you
• 1:30:31
  know, especially especially as you when you know the owner and.
• 1:30:36
  It's going to watch them grow, you know, Yeah.
• 1:30:38
  As they come up, it's like, oh, you're, you're more widely
• 1:30:41
  available now and. Well, yeah, it's like what we
• 1:30:43
  were talked about, you know, a few minutes ago, you know, when
• 1:30:46
  Marty and Mindy are here and, and talking about when Mr. Brews
• 1:30:50
  open. Yeah.
• 1:30:50
  And the two references I brought was like when they open and you
• 1:30:55
  all of a sudden a couple of years ago, you started seeing
• 1:30:57
  like, Zool, Yes. Which have now made in rooms in
• 1:30:59
  Nashville in common, John. And you're going, man, this is
• 1:31:03
  really awesome. Yeah.
• 1:31:05
  But just here in like the Murphy on Smyrna area, they were able
• 1:31:09
  to get that beer, too. Yeah.
• 1:31:11
  Did anybody hit mixtape day yesterday by chance?
• 1:31:14
  I did not. I'm actually.
• 1:31:17
  Yeah. Were you there?
• 1:31:17
  I wasn't here for part of the conversation.
• 1:31:19
  Were you there yesterday at Zul? No.
• 1:31:21
  Oh, you were not. Oh, OK.
• 1:31:22
  My wife loves that stuff. Like that's her go to.
• 1:31:24
  Not your thing. No, I mean I like.
• 1:31:26
  It Oh, you too, OK. I like it.
• 1:31:28
  It's not. I mean, they call it a sour.
• 1:31:30
  It's not sour. It's not, it's a.
• 1:31:31
  Fruit, peanut butter Jelly on freaking Wonder bread.
• 1:31:35
  Goodness, it's. Uncrustable.
• 1:31:37
  It's so, I mean, it's so good. Yeah, hang up people and be like
• 1:31:41
  it's, you know, PBJ day like go and get it while you got it but.
• 1:31:46
  Yeah, PB and J Day, Is that what it was called?
• 1:31:49
  Maybe was. I don't remember the name of it.
• 1:31:50
  I was obviously not there. If I was, I was too drunk to
• 1:31:53
  remember. Yeah, Scott will be back here in
• 1:31:55
  a minute. He got a couple of vari, he went
• 1:31:56
  there and I know he got a couple of variations of they have so
• 1:32:01
  many different ones now. Couple he got all of them he.
• 1:32:03
  Got all of them. Well, yeah, when I say couple,
• 1:32:05
  couple would be two when I got 6.
• 1:32:08
  I asked him how much I was like, how much did you spend there?
• 1:32:10
  Because he sent over a pic yesterday.
• 1:32:11
  He was like, yeah, 2/2 of each of the four packs and then a
• 1:32:16
  couple of like the regular PB and Ji was like and then he had
• 1:32:18
  beers following. His eyes.
• 1:32:20
  No, I'm kidding. You're not far off.
• 1:32:23
  Between like the food and the tip and the tags.
• 1:32:25
  I think he said he was in for like 5 something.
• 1:32:27
  Oh wow. I was like you weren't far off.
• 1:32:29
  You were like, you were not you're.
• 1:32:30
  Not I was exaggerating, but Dang that's.
• 1:32:32
  Peanut butter and broke. Right.
• 1:32:36
  That's all. He'll be eating peanut butter
• 1:32:37
  and Jelly from now on. Yeah, just when you wonder like
• 1:32:42
  how many more variations there can be.
• 1:32:45
  I mean. They haven't done a Nutella 1
• 1:32:47
  yet. Nutella.
• 1:32:50
  Man, imagine that. PB and Jane Nutella.
• 1:32:54
  Honestly though. Can we get a fluffer Nutter in
• 1:32:57
  there some? Yeah.
• 1:32:57
  Fluffer Nutter. Yeah, have.
• 1:32:59
  You seen peanut butter and marshmallow?
• 1:33:00
  Nutella would definitely make its way to Asheville NC cuz my
• 1:33:04
  daughter works at Wicked weed on the weekends.
• 1:33:07
  Hey, yeah. And.
• 1:33:08
  I was like, man, you say that they just might do it.
• 1:33:11
  Yeah, I could see it working though, like it could work.
• 1:33:14
  I'd love to see it at the Funcatorium.
• 1:33:15
  That'd be right. Are you guys here for the
• 1:33:18
  afternoon or are you going to you going downtown Nashville?
• 1:33:22
  My wife and our friend that's visiting might be popping up
• 1:33:25
  here for lunch in a little bit. OK, so we're just going to kind
• 1:33:27
  of hang out. Today's our hang day, kind of.
• 1:33:29
  We got dinner plans tonight. And then.
• 1:33:31
  Oh, actually, I get to play bartender.
• 1:33:33
  Yeah. Beforehand.
• 1:33:34
  She's got a bunch of girlfriends coming to the house and.
• 1:33:36
  Yeah. Sucks to be you.
• 1:33:40
  So I'll be bartender. Change Life's really rough right
• 1:33:42
  now, ladies and gentlemen. Yeah, we have to return to the
• 1:33:45
  conversation. We were just talking about the
• 1:33:46
  PB and J at ZUL. So you were there mixtape
• 1:33:51
  yesterday. Yeah, give us a little, give us
• 1:33:52
  a little play by play and the update of you were standing in
• 1:33:56
  line for how long? So the event started at 5, the
• 1:34:00
  actual event started at 5:00. I got there at 3:30 so I could
• 1:34:04
  go inside and get some beers, you know, get some drafts.
• 1:34:07
  But they didn't have any of the PBT stuff on yet, not until 5,
• 1:34:10
  even the cans and the draft. So at 4:30 I decided I'm going
• 1:34:13
  to go get in line because the line was already started when I
• 1:34:16
  got there at 3:30. So to answer your question, I
• 1:34:19
  got in line at 33435. It started at 5.
• 1:34:24
  I had beer in my car that I had. Bought at 5:36.
• 1:34:28
  Oh wow. And there had to be 200 people
• 1:34:29
  in front of me. They're efficient, very
• 1:34:32
  efficient. Yeah.
• 1:34:34
  Probably something they learned along the way is they give you
• 1:34:36
  these cards when you're standing in line and they tell you how
• 1:34:38
  many you got, all the variants written down and they tell you
• 1:34:41
  the Max amount you can get. Which yesterday was you could
• 1:34:44
  get 4-4 packs of the the great the great and you could get no
• 1:34:48
  more than two 4 packs of all the other.
• 1:34:50
  OK, so I just went 2 all the way down the line.
• 1:34:52
  So I got 2-4 packs of 6 variants I got.
• 1:34:57
  Wow. 22 You know, 2 full flats of of beer.
• 1:35:01
  So. Wow.
• 1:35:03
  But after that, I got back in line for the draft.
• 1:35:06
  Yeah. That was an hour.
• 1:35:08
  Oh. Because everybody had showed up
• 1:35:10
  with that and they got back out of the line and it just, that
• 1:35:12
  was nuts. But.
• 1:35:13
  Did they have like the Chick-fil-A people out there,
• 1:35:15
  like ushering people in? You.
• 1:35:17
  Know. In and out, In and out, people.
• 1:35:19
  Not Chick-fil-A. I feel like, I mean, I feel like
• 1:35:23
  as much like shit Chick-fil-A gets, like they know how to move
• 1:35:26
  people through they. Should be in charge of TDOT.
• 1:35:28
  They should be in charge. Of for real?
• 1:35:29
  Yeah, that's. Fair.
• 1:35:33
  What? What is TDOT?
• 1:35:34
  What are they doing back? And your food's ready.
• 1:35:37
  Actually play the walk out. Don't walk out.
• 1:35:39
  Right. Yeah, yeah.
• 1:35:41
  Sometimes you don't get to get out, but at least you can sit
• 1:35:43
  there and eat your food while you're waiting in line to leave.
• 1:35:45
  What do we what do we got here by?
• 1:35:49
  The way he must be a coolie. He's got the perfect port going.
• 1:35:53
  On We all that 123456. You've done this before.
• 1:35:56
  Thanks. I'll be doing a lot more in my
• 1:35:59
  future. It seems Mitch got offered a
• 1:36:03
  part time gig in Chattanooga. Oh yeah.
• 1:36:06
  Yeah, maybe pouring it to Nasi for a bit.
• 1:36:08
  Nice. Yeah, Good deal.
• 1:36:10
  It'll be fun huh? So just picture it there anyway.
• 1:36:13
  True. Yeah, they've started up a
• 1:36:16
  couple things I'm really into so, but also they have the whole
• 1:36:20
  like they're the connection for any home burning set up and all
• 1:36:24
  the supplies and everything. So it's definitely something I
• 1:36:28
  need to learn more of and I should have learned more before
• 1:36:31
  even doing a podcast. But you know, it'll be fun.
• 1:36:35
  I'll be learning a lot on the job experience.
• 1:36:38
  It will be, it will be. I'll Start learning yeasts and
• 1:36:41
  names of those yeasts. We're going to we're going to
• 1:36:45
  start the next podcast and Mitch is going to be like, I'm used
• 1:36:47
  the wrong yeast for this. Beer.
• 1:36:49
  The first question. Change over the.
• 1:36:51
  Yep, they sure did. First question, how do you spell
• 1:36:55
  yeast? Yeah.
• 1:36:56
  That's a good one for me. I've been working my taste buds
• 1:37:02
  the whole time, but I haven't been working in any kind of
• 1:37:04
  brewing situation, so I'll finally get a little dabble here
• 1:37:07
  and there. The Lady of Mortality comes for
• 1:37:12
  us all. Read the backside too.
• 1:37:15
  Got to check out the backside. Oh I love these beer
• 1:37:18
  descriptions from. Beer.
• 1:37:19
  Oh yeah, you got to read it. And their descriptions.
• 1:37:21
  A far off fate destined for everyone else.
• 1:37:24
  As if vigilance could starve off the inevitable creeping in from
• 1:37:30
  creeping in from the periphery. Unimpressed by our rituals of
• 1:37:37
  permanence? Made with oats and wheat.
• 1:37:40
  Whirlpooled with Victoria's Secret and Citra Incognito,
• 1:37:43
  double dry hop with Nelson, Citra Eclipse, Victoria's
• 1:37:47
  Secret, liquid Lupulin, and a dose of Citra cryo.
• 1:37:51
  Let's go. I don't have that many total
• 1:37:55
  words on my vocal. Oh, it's part of their heavy
• 1:37:56
  resin. It's part of their heavy resin
• 1:38:00
  series. That's pretty good.
• 1:38:01
  Who got the chicken sandwich? Thank.
• 1:38:03
  You. Sir.
• 1:38:04
  Thank. You.
• 1:38:05
  I'm grilled chicken. Was that you?
• 1:38:07
  Yep. OK.
• 1:38:08
  Oh, OK. You're a grilled chicken.
• 1:38:09
  You'd need a grilled chicken. Thank you all.
• 1:38:12
  Thank you all. Your dog likes grilled chicken.
• 1:38:15
  I like. Grilled chicken.
• 1:38:16
  Make grilled chicken. Cheers.
• 1:38:18
  Cheers. Cheers man, that smells amazing.
• 1:38:21
  Thanks for sharing. Yeah.
• 1:38:22
  Thanks for bringing it. Cheers.
• 1:38:25
  Awesome. Just oh wow.
• 1:38:29
  That's got some you. Smell that beer mile away.
• 1:38:32
  Truth. Dispensary.
• 1:38:35
  Yeah, right. Dispensary.
• 1:38:39
  Dispensary. Super tasty it did come from.
• 1:38:42
  Asheville. So you guys, you guys will be
• 1:38:46
  happy to hear this. Ryan and I are going to be doing
• 1:38:49
  a clone of a very popular West Coast IPA here next month.
• 1:38:55
  We're going to be doing a planning.
• 1:38:57
  The elder. Yep.
• 1:38:58
  The Elder clone. Clienting the elder.
• 1:39:00
  Clone the elder. Clone.
• 1:39:01
  So we're gonna do a clone of it, and that's gonna be a fun one.
• 1:39:05
  Maybe we should do something on that.
• 1:39:09
  I would love to drink some of that and talk about it.
• 1:39:12
  I'm trying to get a buddy of mine to.
• 1:39:15
  He's planning a trip out to San Diego, to that area and
• 1:39:17
  everything. He's gonna bring some bottles
• 1:39:19
  back with them, so I'm gonna do. A side by side.
• 1:39:21
  To do a side by side. Oh, that would be fun to do.
• 1:39:23
  Let's do it. What's?
• 1:39:24
  Cool you. Call a recipe off like a clone
• 1:39:26
  recipe. Yeah, somewhere.
• 1:39:27
  Yeah, yeah. You guys are both brewing it.
• 1:39:29
  Are you guys both brewing it? So the ones we get together do.
• 1:39:32
  It go ahead. You got it.
• 1:39:34
  So normally we do a big old batch what your tank holds.
• 1:39:38
  I do 17 gallons online but. And So what we normally do when
• 1:39:43
  we collaborate is we'll split it, yeah, and I'll take it home
• 1:39:46
  and do one yeast or something and he'll do another yeast and
• 1:39:50
  kind of play with it and that kind of thing.
• 1:39:52
  But also we ferment to different temperatures.
• 1:39:54
  Oh, so it. Really, this would be awesome
• 1:39:57
  to. So that's the thing.
• 1:39:58
  Would it? Whoa, are people going to
• 1:40:00
  crucify me if I make Pliny a hazy?
• 1:40:03
  Sure. Do it?
• 1:40:06
  I want to know what that's like. Yeah.
• 1:40:08
  So I was kind of, he's going to, I think, I think Shane's going
• 1:40:11
  to stick true to style. Yeah.
• 1:40:13
  I have a whiskey. I have an UN.
• 1:40:15
  I have an unpopular opinion about Pliny the Elder that I'm
• 1:40:18
  probably going to get crucified for.
• 1:40:19
  No, no, I wait. You think Blind Pig is better?
• 1:40:23
  I do. I do think Blind Pig is better,
• 1:40:26
  but at the same time, I feel like finally the elder is like
• 1:40:31
  up there in terms of like West Coast Ipas.
• 1:40:33
  Everybody needs to have it. Yeah.
• 1:40:35
  I also feel like people build up in their head if they've never
• 1:40:38
  had it, it's going to be like this phenomenal IPA and then
• 1:40:42
  they drink it and then they go. It's literally just the
• 1:40:45
  definition of what a West Coast IPA should be.
• 1:40:48
  And that happened to me because I heard the hype.
• 1:40:51
  Yeah, I heard the hype for so long, and then I actually went
• 1:40:56
  to the brewery and had it and I'm like, it's good, It's really
• 1:41:00
  good. Yeah, it's the, it's like, it's
• 1:41:01
  what that beer style should be, right?
• 1:41:03
  So you should get props for that.
• 1:41:05
  Exactly. But like in my would I drive
• 1:41:08
  1000 miles to go get Planet of the Elder?
• 1:41:10
  No. Right.
• 1:41:12
  Because, like, it's a very good Westie.
• 1:41:14
  Yeah. But that's what it is, right?
• 1:41:16
  It's a West Coast IPA. How many beers would you drive
• 1:41:19
  1000 mile for? Them.
• 1:41:21
  There's a couple about how many? You know what, I'm not a hazy
• 1:41:24
  guy, but I would love some heady Topper, some focal banger,
• 1:41:28
  because those are original hazies, you know?
• 1:41:32
  And those are killer. Closet hazy.
• 1:41:35
  Drinker. Yeah.
• 1:41:36
  So he he's essentially A hazy drinker, but last time we did
• 1:41:41
  we're together, it was a hazy and I named it closet hazy.
• 1:41:46
  Nice. Happily named Yeah.
• 1:41:53
  He's like, yeah, this is really good.
• 1:41:54
  I can't tell anybody he's. Like because I'm West Coast I
• 1:41:59
  want pine cones and cat pets. That's got to be an unpopular
• 1:42:01
  opinion too, right? Oh, I'm sure.
• 1:42:03
  Yeah, as Brewer like head Brewers, yeah, Yeah, OK, so I'm
• 1:42:07
  not. I do agree though, I do feel
• 1:42:08
  like blind pig is like edges out.
• 1:42:10
  I agree. Blinding the elder a little bit,
• 1:42:12
  yeah. But I guess more of what I was
• 1:42:14
  trying to get at was like, and this happened just two weeks ago
• 1:42:18
  where they were like, I've got a friend bringing back flying to
• 1:42:20
  the other. I'm like, you are going to love
• 1:42:22
  it, but don't put it up on this pedestal of like, it's the best
• 1:42:27
  beer you've ever had. Because at the end of the day,
• 1:42:29
  it is probably going to be like, you're going to go, this is what
• 1:42:33
  every like, true to style West Coast IPA should be, you know,
• 1:42:36
  And it's going to be nothing more than that.
• 1:42:38
  Yeah. Now it's a great beer, but it's
• 1:42:41
  not going to like blow your mind because it's not going to be
• 1:42:44
  something that hasn't been done. The recipes down to a science
• 1:42:47
  with them. So it's just a staple.
• 1:42:49
  This is what, a West Coast? Now I did get to try younger
• 1:42:52
  last week. How you?
• 1:42:53
  Have to try plenty of the younger.
• 1:42:55
  Yes. Yeah, dude, how was it?
• 1:42:57
  It was amazing. It's fucking legit.
• 1:43:00
  It's a triple. It's a triple IPA.
• 1:43:02
  I'd like to say none of my comments are directed towards
• 1:43:05
  plenty of the younger because I haven't tried it.
• 1:43:06
  It's so damn good. I really want to.
• 1:43:08
  Try it. It was a Brew Crew meeting.
• 1:43:10
  Were you? Where?
• 1:43:12
  Where did you get it? So Adrian, one of the guys in
• 1:43:16
  the Midstate Brew Crew, brought a bottle of Elder and Younger to
• 1:43:22
  the meeting. To drink them both side by side.
• 1:43:24
  Yeah. Yeah, this story gets better.
• 1:43:30
  I still have an erection like it's.
• 1:43:34
  A West Coast one. Yes, Whoa.
• 1:43:38
  I mean so, so good. I can imagine, yeah.
• 1:43:43
  I haven't had the younger yet. Does anybody know the ABV?
• 1:43:45
  I'm playing the younger. Do you remember off the top of
• 1:43:48
  your head? I mean it's.
• 1:43:48
  Triple I want to say. Is it?
• 1:43:49
  It is triple. It's a triple.
• 1:43:51
  Is it 10 plus or no? It's 10 plus I want to say it's
• 1:43:54
  12. Oh nice.
• 1:43:57
  I mean, don't, don't pull me on that, but it's it's definitely
• 1:44:01
  over 10. I know that, yeah.
• 1:44:05
  Finding. The good stuff for sure man.
• 1:44:10
  Yeah, the the only other planning I've had was that 10.25
• 1:44:14
  president, president 1, whatever that was like I forget the name
• 1:44:18
  of it, but it was that GABF president something Pliny, I
• 1:44:22
  forget planning for president, planning for president.
• 1:44:25
  Yeah, yeah, yeah, Tennessee, right, 10.5. 102S101 everything.
• 1:44:29
  Was 10 point. One, I got to say, yeah, 10.
• 1:44:31
  One couldn't do that in Tennessee.
• 1:44:33
  I. Don't.
• 1:44:33
  I don't say that often. Whiny's STS Cool, that's my
• 1:44:37
  favorite from. Russian River, I've had that
• 1:44:39
  before. I had that when CBC came.
• 1:44:41
  Exactly. Yes, that was when we had it.
• 1:44:43
  That's right, when we did that show with all.
• 1:44:45
  The guys did that show. We were at pharmacy.
• 1:44:47
  Oh, I got milk crates from you too or whatever the yeah.
• 1:44:50
  Yeah, yeah, yo, that's. Right Stokes has had plenty of
• 1:44:53
  the younger. I ran out of them because I ran
• 1:44:55
  over them in my yard. It really made me sad.
• 1:45:03
  That was a good time. Man, I can't wait for when they
• 1:45:06
  come back around. Should be a time, yeah.
• 1:45:09
  Pittsburgh. Pittsburgh or Philly.
• 1:45:11
  They're in Pennsylvania for the next one.
• 1:45:12
  Whoa. Badass.
• 1:45:13
  Yeah. I do want to go man awesome.
• 1:45:16
  Because I, I did the last one in Columbus, OH, that was, that was
• 1:45:20
  a good time. Hell yeah.
• 1:45:22
  Yeah, Ryan and I went up together, actually.
• 1:45:25
  Nice it. Has.
• 1:45:28
  To be a good time. It was cool.
• 1:45:30
  It was our couples weekend. No, I'm kidding at.
• 1:45:34
  Night. It was our getaway.
• 1:45:35
  Did you bring pineapples? No, no.
• 1:45:36
  Oh my God. No cameras allowed, please.
• 1:45:40
  That's right. The there's there's a the Manor
• 1:45:46
  here every year. I've failed to go every time but
• 1:45:51
  I know Ryan has told me I need to go to the Manor.
• 1:45:54
  He posts up with dirty bird there.
• 1:45:56
  Yeah, I just. I forget every.
• 1:45:58
  Time. Yeah, it looks phenomenal.
• 1:46:01
  It looks like an awesome time. Yeah, my schedule's all wack.
• 1:46:06
  Yeah, unfortunately I'm out of town during the next one they're
• 1:46:08
  having there. So cuz I was, I'm already, I'm
• 1:46:12
  trying to brew one beer every single month this year.
• 1:46:15
  Wow. And so I'm I'm actually ahead of
• 1:46:17
  schedule. I've already done 4 this year
• 1:46:19
  and I've got another one planned for next week so I'm ahead of
• 1:46:22
  schedule just in case I miss one somewhere.
• 1:46:25
  But yeah, for that one I'm unfortunately gonna be out of.
• 1:46:29
  Town. Yeah.
• 1:46:29
  What do you do? Like they're all for fast.
• 1:46:31
  I mean, you're probably consuming some but.
• 1:46:33
  Well, I mean for. A purpose, right?
• 1:46:35
  Because that's a lot. Of beer, that's a lot of beer.
• 1:46:36
  And I do, you know, keep 2 on tap on my kegerator at home and
• 1:46:39
  everything. But, you know, I'm just planning
• 1:46:41
  for all these events because, you know, Oktoberfest will be
• 1:46:43
  coming up and, you know, all these summer events and
• 1:46:46
  everything. So that way I've got them, I'll
• 1:46:49
  keep them cold the best I can. And I'm, you know, have them
• 1:46:51
  ready to go. And it shouldn't something pop
• 1:46:53
  up. It's.
• 1:46:54
  Nice to be ahead so you have to scramble to make stuff.
• 1:46:56
  Right. Or with summertime coming, like
• 1:46:58
  the Kolsche keg this morning, that's going to be the perfect
• 1:47:01
  pool beer. As soon as we open up the pool
• 1:47:03
  in a couple weeks, it's like it's going to be amazing.
• 1:47:06
  Yep. Start.
• 1:47:07
  Cracking and we'll be canning it.
• 1:47:08
  I'm going to can it and everything because we have our
• 1:47:11
  own canning machine. So we'll be able to do that,
• 1:47:14
  yeah. We wanted to pay their homage to
• 1:47:17
  Panther Creek. Yeah, yeah, they're.
• 1:47:20
  All this year lives on in our hearts.
• 1:47:22
  So we bought their canning machine so that we can knockout
• 1:47:25
  our own stuff. Nice.
• 1:47:27
  It's not, well, it's a, it's a seamer.
• 1:47:29
  It's not a whole like line. I think the last time it was.
• 1:47:32
  At Does it tan beer and. You were like, sell.
• 1:47:34
  It that's all it does. Yeah, good.
• 1:47:36
  That's OK. Sure can.
• 1:47:37
  But you guys, yeah. Yeah.
• 1:47:38
  And then there's like. It sure can.
• 1:47:42
  Can you know can we can? Yes we can.
• 1:47:48
  Hell yes we can. Do it all time.
• 1:47:51
  Is right now is the seamer is in one location that the cans are
• 1:47:54
  in another. This is for the table too.
• 1:47:58
  What is this? We wanted to go super fancy
• 1:48:00
  today, so I want to get everybody a little bit of high
• 1:48:04
  life. Hey.
• 1:48:07
  Big fancy like Applebee's. Right.
• 1:48:09
  Of all the things that I thought would happen to me today, that
• 1:48:11
  wasn't one of. Them, you're welcome.
• 1:48:15
  Take one down. Pass it around.
• 1:48:17
  This is serious. This is high life.
• 1:48:19
  It is hell yeah. Let's go, man.
• 1:48:21
  I'm down. Here's champagne.
• 1:48:23
  Thank you, Ryan. All right.
• 1:48:27
  Thank you. Welcome.
• 1:48:28
  To notes of notes of notes of corn you.
• 1:48:33
  Have pie maybe? Yeah, I haven't been able to say
• 1:48:39
  that in a long time. Yeah, I can't wait to hear the
• 1:48:43
  comments. And on tap when I check this
• 1:48:45
  one, all I have to say is I'm glad it's really cold.
• 1:48:48
  Yep. Yep.
• 1:48:50
  Tastes as good as my college used.
• 1:48:52
  I had to do it. I just got.
• 1:48:54
  Takes me back. Lawn work.
• 1:48:56
  So I was like, man, I gotta have a highlight after.
• 1:48:58
  I love the little ponies of them.
• 1:49:00
  You know what I've been drinking for my lawn beer right now?
• 1:49:02
  What we drink. Sierra Nevada pills came out
• 1:49:05
  with these little 10. Oz and 1/2 ounce cans or
• 1:49:07
  whatever they. Are, yes, yeah.
• 1:49:09
  That's my lawn mower beer right now.
• 1:49:10
  It's the perfect sized beer. It's so good.
• 1:49:12
  They have them too. I've, I've seen them with the
• 1:49:13
  highlights, the little tiny ones, yeah.
• 1:49:16
  Yes. The Sierra Nevada pills?
• 1:49:18
  Really. Skinny little cans.
• 1:49:19
  Yep, comes in an 8 pack. I found it at Kroger.
• 1:49:22
  Crozier, the Kroger's. It's next.
• 1:49:24
  It's next door. Yeah.
• 1:49:26
  Should we go over and get some? I think we should.
• 1:49:28
  I think we have to. But yeah, that's my new lawn
• 1:49:32
  mower beer. Good lawn mower beer?
• 1:49:35
  Yeah, it is. Yeah.
• 1:49:36
  Great idea. I'll know there's Miller High
• 1:49:39
  life, though. I mean.
• 1:49:41
  It's like a moped. It's really fun to ride, but you
• 1:49:44
  don't want your friends to see right?
• 1:49:46
  Do you think, do you think when they're like brewing Miller High
• 1:49:49
  Life, they're like the lacing on this beer just doesn't stay on
• 1:49:53
  the side of the glass very much? Should we release this beer?
• 1:49:55
  And they're like, I think we still should.
• 1:49:59
  Yeah, pretty sure they're not having those conversations.
• 1:50:01
  They're not having those conversations.
• 1:50:04
  They have the logo of the champagne of beers you got to
• 1:50:08
  live up to. It that's true.
• 1:50:10
  That's true, Chris Viewpoint. It's like there's a lot of boxes
• 1:50:13
  we haven't checked. Just be I fuck it.
• 1:50:15
  Yeah, it's a Crescent moon, not a full moon.
• 1:50:19
  No, too much work. Don't do too much moon.
• 1:50:23
  This would go in the I would category, you know.
• 1:50:27
  It's like a three quarter moon. Yeah.
• 1:50:30
  It's got a hot lady on. There's a mood on the label.
• 1:50:35
  I didn't quite see that. I'm going to investigate that.
• 1:50:43
  I never really paid attention to it when it was just on the
• 1:50:46
  bottle, you know, But seeing signs, I'm like.
• 1:50:48
  Is that the same? What?
• 1:50:50
  Yeah. So every time I keep looking at
• 1:50:52
  it, I'm just like, what the? I mean when?
• 1:50:55
  I was young, I didn't even pay attention to.
• 1:50:57
  It so I was going to say, when do you go home?
• 1:50:59
  Look at the bottle you have in your fridge.
• 1:51:02
  Do not all have a bottle or a can in your fridge.
• 1:51:07
  It's a staple. It's mine.
• 1:51:11
  We're not talking about PBR. I've got one, it's dated 1988.
• 1:51:17
  I've got some Miller Lite but it doesn't even.
• 1:51:18
  It's not even worth it to go in the fridge.
• 1:51:20
  It's next to the fridge in the garage.
• 1:51:21
  Those are for. Broths.
• 1:51:22
  Well, perfect, those are still nice here to go home yet.
• 1:51:27
  Somebody, everybody has one at their garage somewhere.
• 1:51:30
  No, not, I said. Fridge, but somebody's got one.
• 1:51:33
  Go look at the label. We need to take a picture of the
• 1:51:36
  label, the one you have in your garage.
• 1:51:38
  And upload it. I'm with Shane.
• 1:51:40
  I don't think I have a single one of.
• 1:51:41
  Those beers in my garage. I don't have.
• 1:51:43
  I've got the Godzilla PBR right now.
• 1:51:46
  Oh. Actually I have one.
• 1:51:48
  Of those too. Yeah, they're pretty cool.
• 1:51:50
  You know, it's funny you mentioned brats.
• 1:51:51
  She keeps them for brats. My wife, last week, she was
• 1:51:54
  making something and she's like, oh, I need 12 ounces of beer.
• 1:51:58
  I'm like, well, what kind of beer?
• 1:52:01
  And she's like, well, I'll just go to the, I'll go to the
• 1:52:03
  garage. I'm like no, no, no, no, no, let
• 1:52:05
  I'll pick which we're gonna use cuz this is going in food.
• 1:52:09
  Yeah and also I get to drink whatever you don't use in the
• 1:52:12
  food. So I think she needed an amber
• 1:52:15
  ale and I'm like that's easy. Okay cool.
• 1:52:18
  And I don't remember which one we use, but I'm like okay, but
• 1:52:21
  last thing I wanted was for her to crack open a cherry stout.
• 1:52:26
  That's. Four years old or something.
• 1:52:28
  Yeah. She's like, hey, I like that
• 1:52:30
  label, let's use that one. Yeah.
• 1:52:32
  No, no. Kind of reminds me like years
• 1:52:35
  ago during the whole COVID thing.
• 1:52:37
  Yeah, I ended up getting COVID. I remember texting she got them
• 1:52:40
  like I got COVID and the first question he goes was medium
• 1:52:45
  beer. That's nice.
• 1:52:48
  I don't know. No, I'm good.
• 1:52:50
  And then, you know, actually got quarantine yourself for like 10.
• 1:52:53
  Days, yeah. The only thing I had like way
• 1:52:55
  back in the end of my refrigerator, like blue
• 1:52:59
  moonlight or. Whatever the hell was.
• 1:53:02
  Yeah, I'm not even that sick. I'm not checking this.
• 1:53:05
  We set up because when I got COVID we set up a little pulley
• 1:53:10
  system because my wife was basically living downstairs.
• 1:53:14
  I was upstairs and we set a bucket on so cuz you.
• 1:53:17
  Guys are like you guys were the whole like separate.
• 1:53:19
  Like, you know, Yeah, well, she's in the medical field and
• 1:53:23
  she doesn't need to be getting sick.
• 1:53:24
  You. Know that's true.
• 1:53:25
  Yeah, So she was down. I was up and I had my stretchy
• 1:53:28
  bands for, you know, working out my my knee and stuff.
• 1:53:31
  Yeah. And I used to tie stretchy bands
• 1:53:34
  to a bucket and she'd put food and drinks in it and stuff for
• 1:53:38
  me to pull up and. Yeah, that thing worked great.
• 1:53:41
  I didn't think about that. Yeah, your wife's in the, she's
• 1:53:44
  in the medical field during the code industry.
• 1:53:46
  Like what was that like for her? So because she works in a
• 1:53:49
  surgery center, she's, she's a CRNA, so she's giving anesthesia
• 1:53:53
  and stuff to people, putting to sleep, giving them their stuff
• 1:53:57
  before they go into labor, you know, that kind of thing.
• 1:54:00
  She actually was only working like 20 hours a week.
• 1:54:02
  Oh, really? Oh yeah, People weren't.
• 1:54:05
  Yeah. I own the other hand.
• 1:54:06
  I was working like 60 hour weeks and the beer.
• 1:54:09
  Is the opposite of. I thought was going to be.
• 1:54:10
  Happening. Yeah.
• 1:54:11
  Beer industry. I'm working 60 hours a week.
• 1:54:13
  She's working 20 hours a week. During COVID it was nuts.
• 1:54:18
  I mean, alcohol kills germs. That's.
• 1:54:21
  Right, Shane was basically doing God's work.
• 1:54:24
  I was doing the Lord's work, yeah.
• 1:54:26
  I need reinforcements. That's right, Shane's like I
• 1:54:29
  got. This.
• 1:54:30
  Got this. Ironically enough, I.
• 1:54:31
  Got you, big guy. It's really funny because when
• 1:54:35
  when my wife and I were like on delivery day when we were having
• 1:54:38
  our twins, like we walked in You, you know this.
• 1:54:41
  Well, yeah, I'm sure she told you, but like.
• 1:54:44
  No, she can't. HIPAA.
• 1:54:45
  That's what I'm saying. Oh, that's right.
• 1:54:46
  She can't. Yeah, We walked in.
• 1:54:49
  Shane's wife ended up giving my wife the epidural for like, our
• 1:54:53
  twins when they were what? No idea that was going to
• 1:54:55
  happen. Shane's wife just opens the door
• 1:54:57
  and Rachel's sitting there and like, Shane's wife walks in.
• 1:55:01
  She's like, I'm going to be like, I feel like I'm in good
• 1:55:03
  hands now because like, I know somebody that's going to be
• 1:55:06
  helping us through the hell yeah.
• 1:55:08
  And she honestly, she hates because people can request, I
• 1:55:13
  want this person, I want that person or especially if it's a
• 1:55:15
  family member, that kind of thing.
• 1:55:17
  She does not like doing requests because what if that one
• 1:55:20
  situation, something goes wrong, right.
• 1:55:23
  You know, So she's like, oh, no, no, no, You know, yeah.
• 1:55:26
  Probably for the same reason you're not allowed to work on
• 1:55:28
  your own family members. Yeah.
• 1:55:29
  You know I. Didn't know that.
• 1:55:31
  Yeah, I mean it. It's a policy, I'm sure
• 1:55:34
  everywhere, but they prefer you don't work on your own family
• 1:55:37
  members. Yeah, just in case.
• 1:55:39
  Or because you're too attached, you know.
• 1:55:40
  Yeah. Anyway.
• 1:55:42
  It's supposed to be like when you're making those kinds of
• 1:55:44
  decisions, unbiased, Unbiased. That's right.
• 1:55:46
  Exactly. Yeah, like I make wonderful
• 1:55:49
  beer. I've never had a bad beer, but
• 1:55:52
  I'm a little unbiased. That's true.
• 1:55:55
  Or a bias, rather I am biased. I have also drank a lot of
• 1:55:58
  Shane's beer. I don't think I've ever had a
• 1:56:01
  bad beer. I don't make drank some House of
• 1:56:04
  Dogs beer. I've drank some Dirty Bird beer.
• 1:56:07
  I've never had a bed. That's incredible.
• 1:56:10
  What is? It I've heard it is and I have a
• 1:56:13
  contact in that area from I think that's Arkansas pork
• 1:56:18
  hands. I think you're right, Arkansas,
• 1:56:21
  however you want to say. Kansas.
• 1:56:23
  Arkansas, I've heard that taste pretty much just like a that's
• 1:56:28
  not peanut butter and Jelly. That's on my mind from what we
• 1:56:29
  were talking about earlier, but. Butter, chocolate, banana, milk.
• 1:56:32
  Stout. Yeah.
• 1:56:33
  What? Oh, it tastes fantastic.
• 1:56:35
  Yeah, pass. I want a little high life to
• 1:56:38
  rinse it down with, Yeah. No.
• 1:56:40
  Problem High life is the palate cleanser.
• 1:56:43
  Oh. That's plenty.
• 1:56:44
  It's like Elvis. Thank you.
• 1:56:47
  Give me your. Glasses.
• 1:56:52
  Pour it not Give me your masses, give me your glasses.
• 1:56:54
  They will come. Only a sip for me, Mitch,
• 1:56:58
  please. Which one's yours?
• 1:57:00
  Right here. Oh my gosh, that's straight up.
• 1:57:03
  Thank you. That's a lot of bananas right
• 1:57:06
  off the bat. Mainly because bananas not my
• 1:57:08
  strong suit. I don't.
• 1:57:09
  Actually I haven't tried it but I heard what it is so.
• 1:57:11
  But everyone can spell it because of the song.
• 1:57:16
  It's a banana. Oh, you guys got it.
• 1:57:19
  You guys got it. Hey, I ain't no Hollaback girl.
• 1:57:29
  Nice. Let me get that can.
• 1:57:30
  Let me get that can too. Scott, can I grab that can as
• 1:57:33
  well? Thank you guys for bringing
• 1:57:35
  this. I appreciate it.
• 1:57:43
  Never know. There's more than four hands
• 1:57:49
  here. You never know.
• 1:58:11
  Guilty. I have left-handed too, so I
• 1:58:17
  don't go to my left hand. Speaking of, when you guys walk
• 1:58:23
  out the door and you look to your left, there's like that
• 1:58:26
  wacky waving inflatable arm boiling too.
• 1:58:28
  Man, guy. It's like thing is just a
• 1:58:29
  flapping in the wind. Yeah, not what I thought
• 1:58:32
  originally when I saw it, but I was like, OK, he's just waving.
• 1:58:36
  We call him Pop Block, right? That's what we call it.
• 1:58:42
  That's all he does. Yeah, he does it good.
• 1:58:44
  Pop and lie. It's just the hints of high
• 1:58:46
  life. What's?
• 1:58:49
  The high life on the back end. Little high life on the back
• 1:58:52
  end. Banana foster was the word I was
• 1:58:55
  looking for earlier. But it's got the good part of
• 1:58:58
  the hint. The hint of high life is where
• 1:59:01
  it's at. That's right, it's got the good
• 1:59:03
  part of the banana, not the bad part of the banana, which is OK.
• 1:59:07
  You're just crowned. Yeah, it's like the banana in a
• 1:59:10
  pudding, not a banana when it's green somehow.
• 1:59:17
  That's right. I don't understand how that
• 1:59:19
  works, but that's right. 6.5 ABV It's a dirt for sure, yeah.
• 1:59:24
  I'm going to turn this off, I guess maybe we'll maybe we're
• 1:59:27
  done. Yeah.
• 1:59:28
  Well, that was the last. Yeah, we're going to we're going
• 1:59:31
  to get bouncing. Cheers.
• 1:59:34
  Cheers. Cheers.