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Honeytree Meadery: Dru & Ross on Mead, Honey & Bees in Nashville | Re-Release of Episode 41 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  Right now we're on assignment, so we have a special episode we
• 0:04
  want you to hear. What would that be?
• 0:07
  This is Honey Tree Meteor out of Nashville, TN, which by the way
• 0:10
  was episode 42 that was released on September 26th, 2024.
• 0:15
  So great episode. We love Jordan Ross, don't we?
• 0:18
  All right, yes, indeed. So while we're on assignment,
• 0:22
  you go ahead and you listen to this special episode.
• 0:25
  Enjoy. Cheers.
• 0:28
  Cheers. The brewery underground.
• 0:42
  Podcast today is rolling along, man.
• 0:45
  We have got a very, very great episode.
• 0:49
  A little different because we have the guys on who won the
• 0:52
  Honey Tree Meatery in Nashville and we're going to be talking to
• 0:56
  them. But First off, got to bring in
• 0:59
  the chancellor of craft beer. He is Scott Turon.
• 1:02
  I'm Steve Sullivan. How are you, man?
• 1:04
  What's up man? A little late to the podcast.
• 1:06
  Apologies everyone having technical difficulties over
• 1:09
  here, but we are limping along on my phone.
• 1:12
  Well, Scott, who do we have here today from the Honey tree
• 1:15
  meatery? We've got Ross and Drew from
• 1:19
  Honey Tree Meatery, Who we reached out to what maybe a
• 1:22
  month ago or so. And then we got to meet you
• 1:25
  about two weeks ago. Steve and I stopped in and just
• 1:28
  to make sure we met you before you guys came on and and Ross, I
• 1:32
  hadn't met you at the Pres Beer Fest.
• 1:35
  Steve may have as well. That's always a wild time there.
• 1:41
  Yeah, great, man. We, we, I think we left your
• 1:43
  table and walked over and talked to the foamy heads and they were
• 1:47
  asking us about some of the best stuff we had in there.
• 1:50
  And the first thing I said was honey tree meatery right here.
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  The table is like it was right there first thing I said and
• 1:55
  it's on camera. You can go back and look.
• 2:00
  Let's go, let's go. Get to be on that podcast.
• 2:03
  They were like when Shane came up to me earlier that day, he's
• 2:06
  like, alright, you gotta stop by the booth.
• 2:08
  I gotta, you know, I gotta have an interview with you and I was
• 2:10
  like, oh, for sure, yeah, no, no worries.
• 2:12
  Yeah, of course. So that's like, you know how it
• 2:15
  is, I was working my within the VIP section and I don't get a
• 2:18
  chance to get over there in time before he closed up so.
• 2:21
  They those guys are cool when my time out a few times.
• 2:23
  They're really good. Cool dudes, man.
• 2:25
  We like those guys a lot. Yeah, for sure.
• 2:27
  Yeah, yeah, absolutely in. Quite a while.
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  I was saying before we went on that that was my first time that
• 2:33
  I'd had you guys been able to taste the, the great stuff at
• 2:37
  Honey Tree Meatery at the Prince Fest.
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  And then about a month or so ago when I went into your location
• 2:43
  with Scott and we had it too. But you guys have a very unique
• 2:48
  story, I think, as to how you began this thing.
• 2:52
  And Ross, I want to begin with you because you're the guy that
• 2:56
  you're the the owner. And I know Drew, you're involved
• 2:58
  in that too. But can you really describe what
• 3:03
  Honey Tree Meatery is for people who they've never been?
• 3:07
  They maybe they live in Nashville, they've never been or
• 3:10
  people that are coming to Nashville and they're trying,
• 3:12
  they want to try something different.
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  And you're going to say, what is the honey cream?
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  Eatery definitely the perfect place to try something different
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  and fun and unique for sure so Mead is the oldest fermented
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  beverage known to man the same way sake is made from rice and
• 3:29
  beer is made from grains tequila is made from agave Mead is made
• 3:34
  from hunt right so it's it's three ingredients at its core
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  like a standard traditional Mead has three ingredients water and
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  honey mixed together yeast is added to that to ferment the
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  sugars so it's all of our Meads are around 12% alcohol by
• 3:48
  volume, but you can really do anything with it so we have some
• 3:52
  Meads that are 20% ABV. We have some Meads that are 6%
• 3:56
  ABV and they're chilled and carbonated so they're more like
• 3:59
  a spritzer seltzer vibe. We also have full service bar
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  too. So we're making cocktails with
• 4:05
  Meads subbed out for one of the ingredients.
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  So that's something really unique that we do here as well.
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  Honey trees, kind of like a, it's sort of like a, like a bee.
• 4:15
  I've got taken over by Vikings in a way.
• 4:19
  It's, it's, it's super cool. It's, it's not like super in
• 4:22
  your face like and stuff, but it's like a very, it's very fun.
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  It's very unique. There's you could spend like 3
• 4:28
  days here and probably not see everything that we have here.
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  No doubt there's like a 10,000 board games we have.
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  We won Nashville's best patio Nashville scene two years in a
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  row. So we've got a really cool stage
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  Outback and a pergola and a greenhouse area.
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  Obviously you've got the burger boys out front, and that's kind
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  of brought a whole cool new element in for us here too.
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  So yeah, it, it's a very fun, unique experience.
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  It really connects you to nature.
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  We're basically taking honey right out of a beehive and
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  putting it in our tanks and fermenting it.
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  So it's it's, it's definitely like at our core.
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  The core mission is save bees with booze, basically.
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  So Ross, I'm going to ask you a couple of obvious questions that
• 5:12
  I know you've been asked before so for.
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  But. Yeah, we don't.
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  If we, if we don't ask them, people are, you know, how come
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  you didn't ask that? Yeah, we're gonna.
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  Educate. Some people.
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  Too a lot. Yeah, we're.
• 5:22
  Gonna educate some people so you're a.
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  Long. You're a long.
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  Time beekeeper, which obviously coincides with a lot of the
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  offerings at the metering. So it's almost like.
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  Perfect for you, right? Absolutely.
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  Oh yeah, 100%. We got our start really like
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  backyard beekeeping and like kitchen beer brewing.
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  So yeah. And it was kind of like it all
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  just going to happen on its own. It's like, it's like it made
• 5:46
  itself really. So, you know, obviously Drew,
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  Drew and I were roommates back then still at that point.
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  And so, yeah, when still working at the pharmacy back then too.
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  So it just kind of became one of those things we just just did it
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  over and over and over again until we finally started getting
• 6:02
  good at it. I eventually got a job as hired
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  on as a beekeeper for a local brewery here in town, Little
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  Harpeth Brewing. And they, they had like a little
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  pilot brewing system there for any, any of their employees
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  could make beer on this little pilot system.
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  So I eventually worked my way up into where I could start brewing
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  on the little pilot system. And they finally were like, Oh,
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  well, you know, we're, we're dissolving the beekeeping
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  program, but we definitely want to hire you as a Brewer.
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  So I, that's kind of how I got my foot in the door, like
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  working as like in like a large scale alcohol manufacturing
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  facility. So I did that for quite a few
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  years. And you know, during that time
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  was when I started making Mead. Full disclosure, I got super
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  enorced mythology at one point and I was like, like half the
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  stories in there are centered around Mead.
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  And I was like, oh, Mead, you know, I'd, I'd had meat before,
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  but I didn't really think about, you know, like, like, damn, I'm
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  getting like 60 gallons of honey a year out of my harvest for my
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  hives. I was like, I have so much
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  honey. I was like, I'm going to try
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  making meat. And yeah, so my, my first, my
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  first few batches in my basement did not come out well at all.
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  So they ended up going down the. Drain.
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  What goes wrong with it early on with with me?
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  And maybe it's like some of the same things that goes wrong with
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  like beer when you're making it. The, the, the one of the biggest
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  problems a, is not having cleaned and sanitized equipment
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  and B, if your yeast gets stressed out, it's going to make
• 7:27
  your stuff taste good. So that's what happened with
• 7:30
  mine. I was, I was not familiar with
• 7:32
  using wine yeast or making meat or anything at all.
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  And so yeah, my first couple batches were were pretty weird.
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  I'll never I'll never forget the way my first one tastes.
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  It was like burnt tires or something it.
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  Was so bad it. Was not what you were going for.
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  No Sir, that one went down the drain.
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  And then I finally started getting into using very
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  distinctive making the meats and that's when I really started to,
• 7:59
  to make some really tasty stuff. Zimmer G Magazine, I'll never
• 8:04
  forget this Zimmer G Magazine had this big, this big like
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  experiment that they did and they, they had 20 different
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  honeys that they made one gallon batches of Mead with and they
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  used the same yeast for every single one.
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  And then they had 20 different 1 gallon batches that they made
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  with the same honey and 20 different kinds of beer yeast.
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  And they had this huge like judging panel and the judges
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  ranked all the meats on there. And they, they gave like their,
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  their tasting notes and what they liked about it and what
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  they didn't like about it. So the, the yeast that scored
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  the highest from all of the judges were the yeast that I
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  went out and bought and started using to make the meats with.
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  And that's, that's when I really started to hit the stride and
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  was like making stuff that was real, real yummy.
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  And yeah. And then it was probably like
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  20, 2016, 2017, we, we came up with the idea for honey Tree and
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  this kind of never really looked back from there.
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  So here's another obvious question.
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  How many times have you been stung over the years?
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  Oh my gosh, that's so funny. I could ask that questions
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  pretty often, Yeah. I mean, like thousands, man.
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  Countless, right? Thousands of times.
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  So many times. I couldn't go to the podcast
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  without asking that question. Even though I'm sure.
• 9:29
  You probably get asked it at least how many times a week, but
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  I'm like, that's the obvious question.
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  You gotta ask that one, right? Yeah, yeah.
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  Yeah, it's a lot easier to to work the hives without gloves
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  on. So, you know, I would start the
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  day without gloves and after like 10 stings, I'd finally have
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  to put gloves on because I could like hardly move my fingers
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  anymore, you know? But I mean.
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  Well enough on you get. Stung like Oh yeah.
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  You're driving home and you don't realize there's a bee in
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  your car and you get stung. I'm getting stung on my face
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  like more time than I can count. So you thought so.
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  And so you know your. Next question.
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  It always hurts. It never like, yeah, it used to
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  be. Right now, no.
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  It always hurts. Every time it's like.
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  In pain, huh? You.
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  Just yeah, yeah, you. Play through the pain.
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  Yeah, if you put honey on your stings, it helps.
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  It helps the the swelling go down and it it really is like a
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  natural cure for it. Little bit of irony, don't you
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  think? Now you both are involved with
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  the the colonies, the beehives that are located in the East
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  Nashville and you have two locations where you you harvest
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  all the honey. Can you?
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  Can you, can you both talk about what you do, what your
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  involvement is with, which is each of that?
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  So we've been lucky enough to where we pretty much have a full
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  time beekeeper on staff now and he helps manage the hives for us
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  just because we're so busy that we just can't get out there as
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  much as we'd like to. But our best yard is in Ashland
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  City. That's really where we've got a
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  decent amount of acreage out there that some good friends of
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  ours let us use. And I mean, the honey out there
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  is amazing and it's in the middle of nowhere, you know,
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  you've really got to fight the ticks to be out there.
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  But I mean, it's, it's just amazing.
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  Every time we've ever gone out there, we come back and it's not
• 11:28
  if you have ticks on you, it's how many you have on you, you
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  know? So you layer up as much as
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  possible, you know? Being that like you've got
• 11:36
  multiple locations, can the honey, and I guess it is maybe
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  it's an obvious question, be different because you got
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  different bees and you've got different flowers in those areas
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  too. Absolutely.
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  So your location and your time of year that you harvest make
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  up, you know a huge amount of what that honey is going to
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  taste like. But even if you harvest the same
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  time of year from the same location, that honey's going to
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  taste different every time. There was a few years ago our
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  Ashland City yard, I don't who I don't know who it was, but
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  somebody in the area had a massive amount of honeysuckle
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  and all of our honey tasted like honeysuckle and it was so good.
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  And we were so decided for the next year, we go back and
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  harvest the exact same day. The next year didn't taste like
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  honeysuckle at all. You know, So whoever had this
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  giant honeysuckle Bush, they pulled it out.
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  You know, so say that it's hyper seasonal and hyper local.
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  So Drew, talk about your background a little bit and we
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  we heard from Ross there and what he's done and and along the
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  way tell us. So when you guys are long time
• 12:43
  friends, tell us what got you into the metering.
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  Yeah. So, you know, we were like he
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  was saying we've been, we were roommates for years.
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  He and I were bartending together at pharmacy.
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  And it was one of those things where, you know, as he became
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  more and more involved at Little Harpist, the more and more we
• 13:05
  started talking of, hey, you know, this, this could really be
• 13:09
  a thing, you know. And at the time, the owner of
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  Little Harpeth was a certified BJCP Mead judge.
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  So while we're I know, right? So while we are secretly making
• 13:26
  these Mead recipes, we were lucky enough to have, you know,
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  his boss, the owner of Little Harpeth, both excited about the
• 13:36
  project and judging the Meads that we were making.
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  So it was really cool for us in that process to where it's not
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  like we were just kind of, you know, shooting for the stars.
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  We were able to really spend a couple of years dialing in
• 13:50
  recipes and all that kind of stuff because we had a legit
• 13:53
  judge checking all of our stuff. You know, and still to this day,
• 13:58
  we're pretty sure through our research that we're the first
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  meetery in the country and potentially the world to
• 14:07
  commercially make all of our Mead with beer yeast instead of
• 14:10
  wine yeast. So fundamentally, we're changing
• 14:14
  the game, you know, and it was one of those things for us where
• 14:18
  Ross was saying that, you know, we would like brew in our
• 14:20
  kitchens. And it really, that's really
• 14:23
  what we did where we would throw these parties and, you know,
• 14:27
  we'd be brewing in the kitchen. And finally, it got to the point
• 14:31
  where, you know, we were like, all right, we need to take this
• 14:35
  to the next level and start being a little more serious
• 14:38
  about this because we're throwing these parties and
• 14:40
  everybody's having a good time. There was one time one of our
• 14:43
  buddies threw an onion in the wart, you know, while we're
• 14:47
  making this beer. And he's like, oh.
• 14:48
  It'll be great. You know, it's like, Oh my gosh,
• 14:51
  we're going to have to drink this beer that's got onion in
• 14:53
  it, you know, So it was really cool for us to kind of come into
• 14:58
  it and it, you know, we were keeping bees in our backyard.
• 15:02
  So our backyard was not a backyard at all.
• 15:05
  It was a driveway. So we had two hives in our in
• 15:10
  our driveway of the house where we were renting.
• 15:13
  And you know, it was just one of those things where we'd harvest
• 15:17
  the honey and we'd experiment with me.
• 15:20
  So we had this really cool opportunity to where, you know,
• 15:23
  we didn't have the expenses of buying random honey.
• 15:27
  You know, we were able to harvest our own, use our own and
• 15:30
  really take our time making sure that we were making a new
• 15:35
  product because a lot of the needs that we were trying, we
• 15:40
  didn't really like, you know, they were too sweet, they were
• 15:43
  syrupy and texture. So we wanted to try and rewrite
• 15:48
  what Mead was capable of because as we got more and more into the
• 15:52
  beekeeping community, the more we saw that it's really hard to
• 15:57
  be a beekeeper for a living. So we wanted to try and make a
• 16:01
  new spin on Mead so that we were able to come up with a better
• 16:06
  way to fund beekeepers and to buy more honey from them and
• 16:10
  turn it into a premium product so that we could buy their honey
• 16:13
  at a premium. So, you know, it was this really
• 16:16
  cool organic, starting from the ground up mentality.
• 16:20
  How? Big is the meadery business, do
• 16:22
  you think, across the United States right now?
• 16:25
  Pretty small, Yeah, pretty small, no doubt.
• 16:28
  Yeah, Why don't they pop up like breweries do?
• 16:31
  It's just harder to do and harder to maintain, Yeah.
• 16:33
  It is more expensive to buy honey and whatnot than it is to
• 16:37
  buy and whatever to have it, mail it yourself and everything.
• 16:42
  But it's also like half of what we do is educating people on
• 16:46
  what meat is. You know, it's just, it's not as
• 16:49
  popular as beer. It kind of died out like in the
• 16:53
  Renaissance era, it was really popular and it was like the
• 16:56
  drink of the people. You go to any pub anywhere, get
• 16:59
  a mug of meat or what not. But as even even back then, as
• 17:04
  honey became less available and more expensive, like ale and
• 17:09
  wines kind of started to take over.
• 17:12
  So, you know, back in Renaissance times, that's kind
• 17:14
  of when it started dying out of popularity in Europe.
• 17:18
  It's, it's not like that, you know, meat, meat is really
• 17:21
  popular over there still to this day, but it's, it's just like in
• 17:25
  in American culture, it just hadn't really like made like
• 17:28
  that huge resurgence. And it was probably, I don't
• 17:32
  know, before COVID, they were estimating that there was like
• 17:36
  one or two new meteries opening a day.
• 17:39
  And then COVID just kind of killed everything at that point.
• 17:43
  Even some of like our favorite meteries are like downsizing a
• 17:47
  little bit and like they're kind of having to to pivot and do new
• 17:51
  different creative things to try to like, you know, keep need in
• 17:54
  the forefront. Before we go much further, and
• 17:57
  again because I was late to the, the podcast on, if you can see,
• 18:00
  is I've got a bottle of your honey tree bouquet.
• 18:04
  Bouquet does. Yeah, Oh my God, it is so good.
• 18:08
  I'm sipping over like this is like it's, it's named
• 18:10
  appropriately. It's really damn good.
• 18:12
  And I had it, I've had it chilled in the the wine fridge
• 18:15
  downstairs, so it's kind of got a little chill to it, but not
• 18:18
  too much. Is that kind of how you would
• 18:20
  serve some of these meats anyway?
• 18:22
  Is it very like it would on wine?
• 18:23
  It does vary. I mean, we, we kind of, we serve
• 18:26
  it here like cellar temp ish, you know, like like 5560°.
• 18:31
  Obviously the, the, the low ABV chilled carbonated ones, those
• 18:36
  are served like ice cold. But yeah, you know, it's, it's
• 18:39
  mostly a preference. You know, some people, most
• 18:43
  people like it cold and chilled, but you do get like more of the
• 18:48
  flavor when you drink it, room temperature.
• 18:50
  But it can be drank room temp like a red wine for sure.
• 18:53
  But it is sort of a preference thing.
• 18:54
  It's it. We've got to the point where
• 18:55
  it's like, hey, however you want to drink it, just drink it.
• 18:59
  And of course, in the summer, you know, it's like the hotter
• 19:01
  out it is, the more people want cold drinks, you know, So if
• 19:05
  it's just really hot out, one day we'll kick the temperature
• 19:08
  down a couple of degrees on the cooler, you know, And so the
• 19:12
  bouquet toss in particular, there's, you know, there's the
• 19:15
  whole back story to need in the the wedding culture.
• 19:23
  Have you ever heard where the term honeymoon comes from?
• 19:27
  I don't believe so. I've heard the term honeymoon
• 19:29
  but I don't know the rest of it though it comes.
• 19:32
  From me. So Cost is really good at
• 19:35
  telling the story. I'll let him tell it, but it
• 19:37
  comes from Mead. Well, so in in ancient times,
• 19:41
  before they knew what yeast was or alcohol or anything for that
• 19:45
  matter, they just thought that Mead was like this enchanted
• 19:48
  beverage that instantly turned you into a poet and a scholar.
• 19:52
  When you drank it, you, you immediately became incredibly
• 19:55
  attractive to the opposite sex and you became incredibly
• 19:58
  fertile and, and whatnot. So they would send off newlywed
• 20:02
  couples. For a moon cycle with jugs of
• 20:06
  honeywine, like enough honeywine to to get through the moon cycle
• 20:10
  and in hopes of like like procreating and and whatnot.
• 20:14
  And so for a moon cycle in the honeywine came the term
• 20:18
  honeymoon. Could you imagine if honeymoons
• 20:21
  were still a month long? Like I feel like now they're
• 20:24
  like they're like 3 days now you.
• 20:26
  Know it's like all right. Honeymoon's over.
• 20:28
  All right, it's back to work. You know that's another phrase
• 20:32
  too, right? Honeymoon's over.
• 20:33
  Let's see, we got to get back to it.
• 20:34
  Yeah, yeah, yeah, exactly. Well, it's so funny because in
• 20:37
  those times, you know, the bride and groom didn't really know
• 20:40
  each other because a lot of the times the weddings were
• 20:42
  predetermined. So it's like after that month of
• 20:45
  being alone and drinking with your partner, you're going to
• 20:48
  figure out if you like them or not real quick, you know?
• 20:53
  We're we're thinking, run out of me.
• 20:54
  Yeah, you run out of Mead. This guy's not as funny as he
• 20:56
  once was, or once he thought he was.
• 20:58
  Exactly. Yeah.
• 21:00
  So funny. Well, that's a.
• 21:02
  That's a cool 1. You know, you hear that saying
• 21:04
  that nobody really knows that it actually comes from Mead.
• 21:07
  I love it. That is really cool.
• 21:10
  I learned today also that there is there is a difference between
• 21:14
  Mead and honey wine. Mead is fermented honey.
• 21:21
  Honey wine is wine with honey in it.
• 21:24
  Wow, OK. That makes sense.
• 21:25
  Yeah, well, not necessarily synonymous.
• 21:27
  They just maybe people used it in the wrong way, maybe the term
• 21:30
  in the wrong way. Here's a, here's a, here's a
• 21:32
  question along those lines. And what are some other
• 21:35
  misconceptions about Mead? Maybe, maybe it's the people
• 21:38
  just don't know what it is. Haven't tried it.
• 21:41
  Remember the commercial, the Bud Light commercial?
• 21:43
  You've probably been asked this question a million times, right?
• 21:47
  Oh, I've got this new Mead I'm working on and the guy drops him
• 21:49
  through the floor. Yeah, you will not believe how
• 21:54
  much that commercial helped us. Yeah, it helped us so much.
• 21:59
  We for months were like, thank you, Bud Light, for the free
• 22:04
  advertising because there was so many people that were like,
• 22:07
  yeah, I heard this bloodlike commercial talking about Mead
• 22:10
  and we wanted to come check it out.
• 22:12
  They thought they were making fun of us and actually they were
• 22:15
  just bringing us tons of people. It was so funny.
• 22:19
  So I would say hands down the biggest misconception is that
• 22:25
  all Mead is super sweet. Just like beer.
• 22:29
  There is hundreds of different kinds of beers and varieties and
• 22:34
  all these different categories and all this kind of stuff.
• 22:38
  You know, back from my my beer tending days when people I
• 22:44
  always looked at it as like a tree of possibilities is OK.
• 22:49
  What do you like? What's your main flavor profile
• 22:53
  and then how far in a, in an outward branch can I experiment
• 22:59
  with you and try to find something new that you might
• 23:03
  like? You know, and meat is the same
• 23:05
  way, like Ross was saying, we go from 6% to 20% on the ABV.
• 23:11
  And so our sweetness levels are all over the place.
• 23:15
  Our flavors are all over the place.
• 23:17
  So for you folks listening at home, if you have had a Mead
• 23:21
  that is too sweet and you did not like, give it another try.
• 23:25
  They are not all super sweet, you know.
• 23:27
  We don't like the Super sweet stuff.
• 23:29
  Even our 20 percenter is more on the dry side than vast majority
• 23:35
  of needs out on the market for sure.
• 23:37
  So that's the first one I would say, no doubt.
• 23:40
  How? How?
• 23:41
  Often, sorry, Scott, how often do you get new people to come in
• 23:46
  and the first thing they do, you can see they're looking at the
• 23:48
  board, they've never been before and they're just kind of lost
• 23:52
  going. What is it that I should get?
• 23:55
  What do you? What do you?
• 23:56
  What's the direction for them? The first?
• 23:58
  Thing we do is give you a taste of our basic batch.
• 24:02
  So instead of it just being this, you know, looming board
• 24:06
  with all these possibilities lined up in front of you,
• 24:09
  instead we say, hey, let's, let's share a little bit of
• 24:12
  basic batch. You know, let's drink some and
• 24:15
  we'll talk about it. You know, and it's so funny to
• 24:17
  see with some folks, the more possibilities you give them, the
• 24:22
  more excited they get. And some people, the more
• 24:25
  possibilities you give them, the more they just like close up and
• 24:28
  they're like, you are giving me too many options.
• 24:31
  This is too many options. I cannot handle this.
• 24:33
  You know, exactly, you know, so it's all about, you know, just
• 24:37
  the constant education of what we're doing, what we're capable
• 24:42
  of, what our product is, you know, capable of as far as
• 24:46
  depths and ranges and sweetnesses, you know, and just
• 24:51
  trying to tell them what it is. Because we could use Costco
• 24:56
  honey for all of our stuff and it would be fine.
• 24:59
  But we make sure that we only use Tennessee honey from our own
• 25:04
  bees or beekeepers we personally know.
• 25:06
  So we're connecting people with either the state they live in or
• 25:10
  the state that they're visiting and making sure that they know
• 25:14
  that, you know, this isn't just, you know, just another alcohol.
• 25:19
  We really are trying to save bees with booze because we know
• 25:24
  the beekeepers and we're buying it at a premium from them.
• 25:27
  And we make sure that we're making something for everybody.
• 25:30
  So keep trying stuff because we have something that you like,
• 25:33
  you know, we just got to find your right flavor profile.
• 25:37
  You mentioned something that is thought it made me think of
• 25:40
  ciders just a few minutes ago about talking about how sweet
• 25:42
  they are. So we had, we've been over to
• 25:44
  cyanide a couple of times and we've had Grayson on a couple of
• 25:46
  times and it's the same thing in the sense where it's not that
• 25:51
  super sweet stuff anymore. It's got that dryness to it and
• 25:54
  it sold me like, OK, I get this other side of it now.
• 25:57
  This is this is the stuff I like now.
• 25:59
  Same thing with the Mead for me. It's like, OK, I like that dry
• 26:02
  side. That sweet stuff has gone away.
• 26:03
  We don't need that. It reminded me of that.
• 26:06
  Yeah, I know. Absolutely.
• 26:08
  Love Grayson. Yeah, we love him to death.
• 26:11
  We love Crazy Gnome. We love Cyanide.
• 26:14
  That's so cool that he's doing that.
• 26:16
  Big shout out to him. We He's a total sweetheart.
• 26:20
  Yeah, I mentioned what Scott's drinking right now.
• 26:22
  I had that you're at the Meteor a few weeks ago and I also had
• 26:26
  the little batch and I liked them both.
• 26:27
  I mean, they were really, really good.
• 26:28
  So yeah. Very enjoyable.
• 26:30
  I did manage to pick up another bottle, it's downstairs.
• 26:33
  I think it was the signature series for Steve.
• 26:37
  I just couldn't meet up with him to give it to him since
• 26:39
  yesterday. So we couldn't quite.
• 26:40
  But I had one form, so we'll have some.
• 26:44
  Yeah, sure, sure. You were going to give him the
• 26:46
  bottle. Sure.
• 26:49
  That was being chilled in the wine fridge too.
• 26:51
  There you. Go.
• 26:52
  Let me let me tell you about my first experience in honey tree.
• 26:55
  So Steve and I've been recently and that was my second time,
• 26:57
  first time I went in there, I went in there by myself and part
• 27:00
  of it was to kind of hit every brewery in town, right, Write
• 27:04
  something about them. And you guys were on the list
• 27:06
  And I went over there and I got a flight.
• 27:08
  I go here's the best way to do it with flight guys.
• 27:10
  We're, you know, beer drinking flight guys and you guys had a
• 27:12
  flight and it was amazing in one of them, this was back in the
• 27:15
  fall. One of them was served like hot,
• 27:17
  like a like a winter kind of winter drink and it was awesome.
• 27:21
  And I left there and I must have told 50 people how great this
• 27:24
  was. I'm not kidding.
• 27:25
  And it's like you got to go to honey three, you got to.
• 27:28
  And it was it was just blew my mind how cool everything was and
• 27:30
  how good all the the Meads were in and when we talk more about
• 27:34
  what you guys do there. But my experience was just it
• 27:36
  was I couldn't tell enough people because I had been by
• 27:38
  myself and nobody had been yet. And I like you got to go.
• 27:40
  You got to go, you got to go. And I've continued to talk about
• 27:42
  it since then. So just shout out to you guys.
• 27:45
  Wow, we love that. Thank you.
• 27:48
  Yeah, that is our that hot 1 is our mold Mead.
• 27:51
  So it's the bouquet toss that you're drinking right now as the
• 27:55
  base. And we heat it up with mulling
• 27:57
  spices. So cinnamon, nutmeg, cardamom,
• 28:01
  allspice, clove, and it gets everybody through the winter for
• 28:06
  sure. You know I.
• 28:09
  Think we're going to rename it the Hot 1?
• 28:14
  Nobody can remember. He's like, he's feeling like I
• 28:16
  like the hot one. OK, Yeah.
• 28:18
  So. We got you right.
• 28:19
  I just. Remember it being hot, right?
• 28:20
  That's the best. And the flavor was so damn good,
• 28:22
  too. It just reminded me.
• 28:24
  I'm from upstate New York, and we used to have these winter
• 28:26
  drinks where you serve them hot and you put like cinnamon
• 28:29
  candies in them and like a cinnamon stick or something.
• 28:31
  And everybody calls it something different.
• 28:33
  And it reminds me of that. Yeah, we called it Wausau back
• 28:36
  then, but. OK.
• 28:37
  Oh yeah, yeah, it's kind of this.
• 28:39
  It's kind of really similar. It's the same thing basically.
• 28:41
  Well, in our regulars, everybody that knows about it, you know,
• 28:44
  it's like before a snowstorm comes, they stock up on mold
• 28:48
  meat ahead of oh. Yeah, that's like, you know.
• 28:51
  Milk and bread, that's that's out.
• 28:53
  We need 4 bottles of mold meat in the house ready to go, you
• 28:57
  know? Keeps you warm from the inside.
• 29:00
  Yep, exactly. You know one thing.
• 29:02
  That stands out with the boat, both of you guys is the passion
• 29:05
  that you have in talking about the need.
• 29:08
  And I'm, I'm curious and Ross, you know, you worked at Little
• 29:12
  Harpeth. What does this bring a new level
• 29:15
  of excitement for you doing this compared to where you work?
• 29:19
  Not, not to say you didn't like that area or like that
• 29:22
  profession, but is this a more challenging venture for you than
• 29:26
  where you were before and now? Certainly Drew, you can follow
• 29:29
  up with that as well after him. Oh, no doubt, man, because we're
• 29:34
  totally uncharted territory. And it's like every time I,
• 29:38
  every time I have to integrate a new piece into the system or I
• 29:41
  have to make a new recipe or something, it's, it's like weeks
• 29:45
  and weeks and like months of like researching and trial and
• 29:49
  error bench trials. And it's, it's, it's, it's a
• 29:52
  lot. It's definitely a lot like in it
• 29:54
  and it, it's always evolving too.
• 29:57
  We're, we're always trying to improve the quality of the
• 30:00
  product and, and still keep the integrity of it.
• 30:04
  So, you know, like there's a really fine balance there as
• 30:07
  well. You know, if we don't use
• 30:08
  sulfites, so I have to come up with other stuff to, to use too.
• 30:11
  And there's basically no options out there.
• 30:13
  So I'm like having to go back to the drawing board.
• 30:16
  I work really closely with several different laboratories.
• 30:19
  And so it's, it's a constantly evolving thing.
• 30:22
  It like takes a mind of its own sometimes too.
• 30:24
  So it gets incredibly challenging and it's, it's, you
• 30:29
  know, there's still like there's still gaps in my knowledge base,
• 30:33
  you know, that I, I just, I don't, I don't always
• 30:36
  necessarily see. So I'm having to reach out and
• 30:38
  then figure out like, OK, what am I doing wrong?
• 30:40
  And it's very humbling sometimes too, you know, where it's like
• 30:44
  every day I'm like, OK, I, I messed this up.
• 30:47
  So just kind of having, having the ability to to like, you
• 30:53
  know, you got to have got to have that humility and look
• 30:56
  inward and see like, OK, I did this wrong and I have, you know,
• 30:59
  learn from it, move on, you know?
• 31:01
  Who are your Guinea pigs when you guys are trying new stuff or
• 31:04
  experimenting with new things and you just walk out you.
• 31:07
  Each other, Each other 100% yes, no doubt it starts with us and
• 31:16
  then it goes to the. Staff.
• 31:17
  And then it goes to our regulars and then it goes to the public,
• 31:21
  you know what I mean? Where it's like if it made it
• 31:23
  past us. And then the staff, you know,
• 31:25
  our regulars come in and we're like, hey, hey, come here, come
• 31:28
  try this. You know, tell us what you think
• 31:30
  about this. It's, it's not available yet,
• 31:32
  but what do you think? You know, because one of the
• 31:36
  things that happened to us after the, we had a real big tornado
• 31:42
  here in 2020. For those that don't know,
• 31:45
  Nashville was directly hit by a, a huge tornado in 2020.
• 31:51
  And our facility was closed for months.
• 31:54
  And that was in tandem with COVID.
• 31:57
  So we kind of had this opportunity to, hey, if there's
• 31:59
  anything that we need to reset and kind of do differently,
• 32:03
  now's our chance. So we spent months reaching out
• 32:05
  to meteries all over the country saying, hey, we're using beer
• 32:09
  yeast. You know, have you ever messed
• 32:12
  with it? Do you have any advice for us?
• 32:14
  You know, so and so and every single meter, he was like, you
• 32:18
  are on your own. We have never heard of anybody
• 32:22
  using beer yeast. Let us know how it goes, but
• 32:25
  good luck, you know, because we don't know what to tell you.
• 32:29
  So it really is, I mean, it's no joke it, it really is new
• 32:33
  territory 100% with vast majority of our stuff for sure.
• 32:38
  Was your building and part of that tornado when it hit?
• 32:41
  Did you suffer any damage in that and?
• 32:45
  We sure did. We sure did.
• 32:46
  Basement the, the across the street from us, the, the famous
• 32:51
  venue Basement E was completely destroyed.
• 32:54
  We had thirteen holes in our roof.
• 32:56
  We had the HVAC system completely destroyed, our back
• 32:58
  patio completely destroyed. We had no power for a month, you
• 33:03
  know, so that was a really interesting time for us to kind
• 33:05
  of reset and see what was, you know, what we could change and
• 33:10
  what kind of retooling we could do.
• 33:13
  And I mean, not two weeks after the tornado, that was right when
• 33:17
  the COVID lockdown started, you know, so here Ross and I are,
• 33:23
  you know, rebuilding honey tree, getting semi trucks full of of
• 33:28
  materials and lumber delivered to the building while everybody
• 33:32
  else is in lockdown at their home.
• 33:35
  You know, so our friends would constantly pull us aside and be
• 33:38
  like, are you guys OK? Like, what are you doing
• 33:40
  spending all this money like everybody else is like, not sure
• 33:44
  what's going on. And Ross and I were just
• 33:46
  doubling down over and over. You know, it's pretty funny.
• 33:51
  Yeah. Yeah.
• 33:52
  You guys see the similarity between brewing beer and brewing
• 33:55
  Mead? Is it called brewing me too?
• 33:57
  I keep saying that is it brewing me?
• 33:59
  Yeah, we'll take that. OK.
• 34:00
  Yeah, there's kind of some things we can rewrite, you know.
• 34:06
  At least if you say the word that people get the gist right I
• 34:08
  guess. Yeah, exactly.
• 34:11
  Exactly. Does it take longer to ferment?
• 34:14
  Because there's probably more sugar in Mead and you're using,
• 34:17
  I guess you guys are using the honey so to take longer to
• 34:19
  ferment, say, or even make Mead than it does beer.
• 34:23
  Definitely. Oh yeah.
• 34:23
  So it's like typically two weeks in the primary fermentation
• 34:29
  process and then we transfer from our fermentors into like a
• 34:33
  secondary like conditioning tank and it's usually like another
• 34:36
  like 3 months after that until it's totally ready.
• 34:39
  Usually once it's clear, that's when we start packaging it and
• 34:42
  selling it and everything. And that's, that's about
• 34:44
  typically how long it takes. So if we had more time, we would
• 34:48
  like it to age longer because it's just as it ages, it tastes
• 34:53
  better. But we sell through it so fast.
• 34:56
  We're selling through a tank a month basically so.
• 34:58
  Yeah. And obviously because it takes
• 35:00
  long, you've got to think that much further out for say
• 35:02
  seasonal things or the hot one, right?
• 35:05
  You gotta have that one ready for the fall that.
• 35:09
  Ones on the schedule for two weeks from now actually, because
• 35:14
  it's going to, we release it every year on Halloween.
• 35:17
  And so yeah, we've already started planning it out like my,
• 35:21
  my brew calendar is 3 months ahead.
• 35:23
  So yeah. And we've, we've got our, our
• 35:27
  bottle membership club. That one's really tricky because
• 35:30
  we have a new need that goes out to the bottle membership clubs,
• 35:34
  the bottle membership members every three months.
• 35:37
  And that's like basically how long it takes to make a batch.
• 35:39
  So we're basically as we're bottling the batch to send out
• 35:44
  for the next quarter, we're starting the, the next batch for
• 35:49
  the next. So it's like this like super
• 35:52
  fine, like dance that we have to do every once every three months
• 35:57
  for the membership needs. It's super cool cuz the
• 36:00
  membership needs are only exclusive to membership.
• 36:03
  So like most of the staff doesn't even get to try the
• 36:07
  membership needs. They just get packaged and
• 36:10
  shipped out and it's just exclusive from the members.
• 36:14
  But that's a very, like I was saying, there's a super fine
• 36:18
  line of like having to like, okay, the tanks empty.
• 36:21
  It has to get filled up clearly the next day, yeah.
• 36:24
  On the. Way.
• 36:26
  No, no. And how he was talking about how
• 36:28
  we released the Moldmead Halloween every year our
• 36:33
  regulars pretty much give us death threats as soon as it
• 36:36
  starts getting cold outside of like where is the mold need,
• 36:41
  release the mold need. And we're like, sorry, it's
• 36:44
  Halloween y'all. That's when we release it now.
• 36:46
  You know the date first. Day.
• 36:50
  You guys know where is it, right?
• 36:55
  Yeah, exactly. It's sorry.
• 36:56
  We love you. That's just.
• 36:57
  When it comes out. You know, they're like, right,
• 36:59
  Right, right. Yeah, yeah, yeah.
• 37:01
  Can you guys talk a little bit more about that the it's on your
• 37:04
  website and if you want to give out your website by the way,
• 37:07
  where people. Can honey tree meter e.com.
• 37:10
  Yeah. And so there's information on
• 37:12
  there about the bottle in hunting clubs.
• 37:14
  Can you really talk more about how that all came about?
• 37:18
  And you know how many people really are utilizing that at
• 37:22
  this point? So it's a really cool program
• 37:25
  for us because just like Ross was saying, you know, we do
• 37:29
  exclusives out of the tasting room all the time where, you
• 37:33
  know, we'll put something new on and within a weekend it's gone.
• 37:37
  You know, and our regulars and our our die hard fans, they are
• 37:42
  all over the country. And of course, you know, they've
• 37:45
  got busy lives. So they would love to try these
• 37:48
  exclusive means, but they just come and go so fast that
• 37:51
  sometimes they don't get the opportunity to.
• 37:54
  So this was a way for us to kind of give back to our, our, you
• 37:58
  know, our die hard fans of where this is, you know, any Mead that
• 38:04
  you ever get from our bottle club, which releases once 1/4
• 38:08
  and we have different packages. So you can get 2 bottles a
• 38:12
  quarter, 6 bottles 1/4 or 12 bottles 1/4.
• 38:15
  And whenever you get these Meads, they have never been
• 38:20
  released to the public. It is absolutely exclusive for
• 38:23
  you as members 100%. And it's so funny because vast
• 38:29
  majority of the time, I don't want to say vast majority of the
• 38:31
  time, but there's been quite a few of them where it's like,
• 38:34
  this is the best Mead we've ever made and we we're not going to
• 38:38
  release it in the tasting room. It is only for the members.
• 38:41
  We did our 20% Mead is called Beast and we did a flavored
• 38:47
  beast. It was.
• 38:49
  Was it strawberry or Raspberry? Strawberry tea infused beastly,
• 38:55
  Yeah. So it was a a strawberry beast.
• 38:57
  And I mean, it was hands down one of the best Meads we've ever
• 39:01
  made. You know, So it was like we
• 39:02
  almost wanted to like, message each member individually and be
• 39:06
  like, this is the best Mead we've ever made.
• 39:09
  Like, don't be mad at us in two years if we release this to the
• 39:12
  public because it is fire, you know, that Good.
• 39:15
  Yeah. Yeah, no doubt.
• 39:17
  So that's a really cool way for us to make sure that you know,
• 39:22
  our our fans all over the country.
• 39:25
  They get the opportunity wherever you're at to get some
• 39:29
  of these exclusive ones to where you don't feel like you've got
• 39:32
  FOMO for not coming in. You know, the weekend we we
• 39:35
  released something special, you know, like anytime our low grav
• 39:41
  6% need called Lil batch, every time we do our BlackBerry little
• 39:46
  batch in the summer, it will not last the weekend.
• 39:51
  If we put it on on Friday, it doesn't matter how much we make,
• 39:54
  it's gone by Sunday, you know, so it's great.
• 39:58
  But also in the sense of we want more folks to try it, you know.
• 40:02
  Yeah. So that's a really cool
• 40:04
  opportunity for us to connect with our folks all over the
• 40:07
  country. There's a lot of people in
• 40:09
  Tennessee that order it too, because it is so exclusive.
• 40:13
  There's a lot of, like, we do have quite a few regulars that
• 40:16
  are in the bottle club as well. Like, yeah, every time we see
• 40:19
  them, they're like, can't believe how crazy it is.
• 40:22
  It's got a bottle right here that has like its own special
• 40:24
  label and everything too. You can see it's like
• 40:27
  holographic and the names all on the side of it.
• 40:31
  It's really fun. Does that get capped out?
• 40:34
  Does that club get capped out? Like can you only have so many
• 40:36
  people? Yep.
• 40:37
  All three. Tiers.
• 40:39
  All three tiers are capped out. For anybody listening at home,
• 40:42
  all three tiers are are not fully capped out yet.
• 40:46
  So there's still room and all three tiers, but when it's full
• 40:50
  up, it's full up. And you know, it's one of those
• 40:53
  things where every year all of those members get first, right,
• 40:58
  to stay on board. So when those slots are full,
• 41:02
  the only way you're going to get in is if somebody drops out, you
• 41:05
  know, until one day we get a larger production facility or
• 41:08
  something like that, you know, but once it's full, it's full.
• 41:12
  That's it. You mentioned different states.
• 41:15
  Your website showed that you are available in 38 states plus DC.
• 41:20
  Does that mean is that distribution, is that shipping
• 41:22
  to those states? Shipping.
• 41:24
  OK. So we own the rights to
• 41:27
  distribute or, you know, to ship to your house in Tennessee.
• 41:31
  And then the rest of the states are through a company called
• 41:35
  Vino Shipper. So they hold the distribution,
• 41:40
  you know, the shipping rights in each one of those states.
• 41:43
  And you're able to order online through our website,
• 41:46
  honeytreemeatery.com, and get it shipped straight to your door.
• 41:50
  So that's a really cool way. And if there's any wineries that
• 41:54
  are listening that haven't used this yet, we highly recommend
• 41:59
  it. It's a really easy process,
• 42:02
  really easy to add on to your website, and a really great way
• 42:07
  for people to ship product all over the country.
• 42:10
  You know, it's a good one for us for sure.
• 42:13
  Do they, does that company help you navigate the different laws
• 42:16
  between the states too? Does that take that out of it
• 42:18
  for you guys? You don't have to.
• 42:20
  Do that part yet takes it out of it.
• 42:22
  There's a few key states where the laws are really finicky and
• 42:26
  they give you the option where it's like, hey, this state is
• 42:30
  really tough to deal with if you want to pay all the fines and if
• 42:34
  you really want to mess with it, you can, but it's up to you.
• 42:38
  So there's quite a few states that we have to opt out of
• 42:41
  because it's just too expensive or they just flat out don't
• 42:46
  allow it. Like our neighbors state,
• 42:48
  Kentucky, they just flat out will not allow us to ship into
• 42:52
  the state period. You know, so as much as we love
• 42:55
  you, our neighbor Kentucky, we, it's, you know, you got to, you
• 42:59
  got to drive down here and come hang out with us.
• 43:01
  Gotta come in. Nashville.
• 43:03
  That's all right. Hey, I'm curious about
• 43:06
  something. You know, when we have talked to
• 43:08
  so many different brewery owners this past year and Grayson and
• 43:13
  you know is certainly one of them.
• 43:15
  You know, he talked about they just opened up a cidery and they
• 43:18
  have talked about so much. It's changed in the graph
• 43:21
  crappier industry with seltzers and ciders and things like that.
• 43:27
  Where do you think meat fits in to the ever changing culture of
• 43:30
  what we're saying? I cooked in really well because
• 43:34
  there's so many different things we can do with it.
• 43:36
  So you had, like you said, like you mentioned, the, the seltzer
• 43:39
  world, like our answer to that is the little batch series.
• 43:43
  So 6% ABV chill carbonated and instead of being made from malt
• 43:48
  liquor or whatever, like White Claw is like it's literally meat
• 43:52
  still, you know, so it's Stillwater honey yeast.
• 43:56
  It's just not 12%. It's 6% and it's chilled
• 43:59
  carbonated and it's, honestly it's, that's our best seller,
• 44:03
  like hands down. You know, it's, it's, it's
• 44:05
  really approachable, it's really affordable and it's, it's so, so
• 44:12
  delicious. Personally, my favorite meats
• 44:14
  are honestly like the little batch or beast meat.
• 44:17
  That's basically all I drink. Yeah, the lowest or the highest,
• 44:20
  you know, you know, we want to be full.
• 44:23
  Octane And that's what I started out.
• 44:25
  When I came in, I was like, I'm going to go over the little.
• 44:27
  Batch first. And then and then kind of go
• 44:29
  from there, but. Are you?
• 44:31
  I have. Two moves, zero and I have two
• 44:33
  moves, 0 and 100. Yeah, right.
• 44:38
  Have you guys had an interest from other breweries that maybe
• 44:42
  they're wanting to also expand into like the Mead business as
• 44:46
  they're saying, OK, we got a keep our options open or maybe
• 44:51
  offering what you guys do at at certain locations, are you
• 44:55
  getting that kind of interest in that discussion around
• 44:57
  Nashville? I would.
• 44:59
  Say it's more so that we have breweries around town that we
• 45:05
  love collaborating with. So instead of them saying we
• 45:09
  want to make Mead because they would have to have a totally
• 45:12
  separate license there, you know, technically we're a winery
• 45:16
  because there is no meatery manufacturing license.
• 45:19
  So technically we fall under a winery license.
• 45:22
  So what we do with breweries instead is we collaborate with
• 45:26
  them where we they use our honey.
• 45:29
  So the honey that we pull off of our hives here in town and we
• 45:34
  make beer with it. So that's a cool way for us to,
• 45:37
  you know, keep the community strong, keep us doing fun stuff
• 45:41
  together. And then when it releases, we
• 45:44
  sell it out of both of our tap rooms.
• 45:46
  Can you talk about what some of those collabs were or who were
• 45:49
  they with? Yeah, we did New Heights.
• 45:52
  They're they're like really good, really good homies of
• 45:54
  ours. Probably one of the the biggest
• 45:57
  hits. It was called the Citrus Stinger
• 46:00
  and it was a honey lemon shandy. So it was like 3 1/2 percent
• 46:04
  ABV. And we sold it for $5 a glass
• 46:08
  and it was just like we had it the entire summer and everybody
• 46:12
  just was tripping over themselves to get it.
• 46:14
  It was really good. Right Now we have on the Vikings
• 46:17
  Horn. Well, that's a collab we did
• 46:19
  with Tenfold and that one's about 9% ABB and that's a, it's
• 46:25
  a Belgian triple style. Well, let's see, we did one with
• 46:29
  bearded iris that was a BlackBerry cream ale.
• 46:31
  That one was super awesome. I'm trying to think of what we
• 46:34
  did last year. Everything's such a blur.
• 46:37
  I'm like, what did we even do? Then yeah, it's like, yeah, it's
• 46:39
  like, what day is it today, much less what did we do last year,
• 46:43
  you know, But yeah, that's a really cool opportunity for us
• 46:46
  to, you know, connect with our friends around town.
• 46:50
  But that's one of the things is, you know, we come from a beer
• 46:52
  brewing background. There is no Mead Guild either.
• 46:58
  So we're in the beer that the craft Brewers Guild and the the
• 47:02
  wine Guild. So, you know, we're buddies with
• 47:05
  everybody. So it's a really cool way for us
• 47:07
  to work together because obviously if we had a a brewing
• 47:11
  license, we would do more collabs and stuff like that.
• 47:15
  So it's a really cool way for us to to work with all those folks
• 47:19
  that, you know, we're, we love so much.
• 47:22
  That's great. Anytime I see any kind of beer
• 47:23
  with some local collabs, I'm in, man.
• 47:25
  Just, you know, and everybody's done and you see, you see like a
• 47:28
  a Barique and a Gris got together.
• 47:30
  Hell yeah. You know, it's going to be good.
• 47:31
  You just do. Yeah, shout out to Barique, Joel
• 47:35
  and Spencer over there. I mean, we have their their
• 47:38
  house pills right now on draft. I mean, it's one of the best
• 47:42
  pilsners I've had in my life. And they're, I mean, they are
• 47:46
  just killing it over there. We love those guys to death.
• 47:50
  And of course their sours are just otherworldly.
• 47:54
  Those guys, it's sold their soul to the devil for those sours.
• 47:58
  I don't know what they did over there.
• 48:01
  My goodness, they're so good. You know what's so funny about
• 48:05
  that? And we've talked about this many
• 48:06
  times as you know, the word soured beer is got a such a
• 48:10
  range on it. You talk about fruited on one
• 48:12
  end and you talk about that barik on the other end and
• 48:14
  that's and both are good, but they are completely different.
• 48:17
  Yes. Sure.
• 48:20
  I read an article, I think was it the, the variety or something
• 48:24
  or it was a local interview or something you had done.
• 48:27
  But anyway, they, you talked about your business models a
• 48:30
  little different than most breweries as in your tap room is
• 48:34
  kind of the primary business, right, with distribution kind of
• 48:37
  being secondary. And, and I've been in there and
• 48:39
  I see that because that place is awesome.
• 48:41
  We've talked about it, how cool it is and we'll talk some more
• 48:44
  about the stuff you've got on the menu, but talk about that a
• 48:46
  little bit. What was that mindset or was
• 48:48
  that an easy decision? We're just going to build this
• 48:51
  Tapper amount. We're going to let people come
• 48:52
  here. That's going to be the business.
• 48:54
  Well, it was something for us to where, you know, we had so much
• 48:59
  experience in the hospitality industry.
• 49:03
  I mean, we were servers and bartenders our entire adult
• 49:07
  life, you know, So it was one of those things that we were just
• 49:10
  so familiar with. And we just love East Nashville
• 49:16
  and Nashville so much that we really wanted a community hub
• 49:22
  and nobody, especially when we first started and still today,
• 49:28
  so many people don't know what need is or they came across one
• 49:32
  that they didn't like. So we wanted to focus more so on
• 49:37
  the tasting room to get people in here and to educate and to
• 49:42
  change their minds about what Mead is capable.
• 49:44
  Of. Because you know, it's one of
• 49:47
  those things where, you know, the, the bars and restaurants
• 49:50
  around town, they're like, we love that you're local and we
• 49:53
  think this is really cool. We just don't know how easy it's
• 49:56
  going to be to sell this product to our guests, you know, which I
• 50:01
  totally get. You know, when I was working
• 50:03
  over at pharmacy, it was very cutthroat on what made it on to
• 50:08
  the draft list. You know, if it wasn't going to
• 50:10
  move and everybody wasn't into it, you were never going to make
• 50:13
  the draft list over there, you know?
• 50:15
  So in that experience of seeing how difficult that was, we
• 50:20
  really thought that, you know, if we build a community and we
• 50:25
  focus more on the tasting room and the vibe here and getting
• 50:29
  people in here. Because obviously if somebody
• 50:31
  comes in and they've never had me before and right now we have
• 50:35
  like 13 different Meads on tap, it's way easier for us to
• 50:40
  educate and to find something that you like versus it being
• 50:44
  somewhere at a bar or a restaurant where they're like,
• 50:47
  I've never had me before or I came across one I didn't like.
• 50:50
  I'm just going to get a beer I usually get.
• 50:52
  So that was one of the main driving factors for that for us.
• 50:56
  And I will say, if I could go back, I would do it again for
• 51:01
  sure because it has definitely worked out for us teaching the
• 51:06
  the public about what we're doing here.
• 51:08
  The next big project is going to be sort of adding in a larger
• 51:15
  like distribution model. We're looking into contract
• 51:18
  brewing right now, obviously because we can't, I can't make
• 51:21
  super large scale things here. I, I can barely keep up with
• 51:24
  what's going on in the tasting room and membership needs and
• 51:27
  whatnot. So, so yeah, we're looking into
• 51:29
  contract brewing and we've we've got some other irons in the fire
• 51:33
  trying to increase our storage capacity here, which will give
• 51:36
  us a an opportunity to make Lil batch on like a more larger
• 51:40
  scale. So we can at least try to get it
• 51:42
  out into the market more. Because that's, you know, like,
• 51:45
  like we were saying earlier, that's the most approachable
• 51:47
  one, It's the most affordable. It's basically the same price as
• 51:51
  any other 6% beer that you're going to be able to find out
• 51:53
  there. So, so yeah, we're really,
• 51:56
  really, really, really hopeful that we're going to be able to
• 51:58
  launch that as soon as possible because that's going to be
• 52:01
  that's going to be really fun and like, you know, being able
• 52:03
  to see it out in restaurants and whatnot, especially like on tap.
• 52:07
  And it's just something that's like, it's so cool and unique
• 52:11
  and fun and you know, it's like, it's me that basically is like
• 52:15
  honey, honey wine, seltzer spritzer vibe.
• 52:20
  Yeah, and people, like you said, when it's hot like this, people
• 52:22
  want stuff that's refreshing. Well, let me get that.
• 52:24
  Let me try that and maybe try something new.
• 52:27
  Yeah. Let's talk more about your Tatra
• 52:29
  because your menu in there is phenomenal.
• 52:31
  So you mentioned that meat is versatile.
• 52:34
  You guys not just serve meat and sell meat by the drink in there,
• 52:37
  you make cocktails with it. Not to mention you've got I
• 52:41
  don't know how many local beers in there.
• 52:43
  I looked at your menu every. I think 99% of it is from
• 52:46
  Nashville. I mean, it's it's right here.
• 52:48
  Oh yeah, spirits, I think wine you got, you got everybody
• 52:52
  covered when they come in there. Yep, Yep.
• 52:55
  Something for everybody for sure.
• 52:57
  We're lucky enough to have an amazing bar director that is
• 53:03
  really good at taking a classic cocktail and slightly modifying
• 53:08
  it with Mead or with honey simple syrup, which for any
• 53:14
  bartenders at home listening right now, instead of making
• 53:19
  regular simple syrup, take 5050 honey and basic batch and make
• 53:26
  your simple syrup out of that and it will elevate your
• 53:31
  cocktails to the next level. I'm gonna write that down.
• 53:35
  I'm ready to. I love old fashioned so I'm
• 53:37
  picking up an old fashioned right now.
• 53:39
  Yes, yes. So we, that's one of the things
• 53:43
  that, you know, we, we want something for everybody and
• 53:46
  we're constantly evolving that program, you know, of how do we
• 53:51
  make sure that we've got something for everybody while
• 53:53
  still sneaking honey or Mead into those beverages, You know,
• 53:58
  to give our own little spin on it for sure, because for the
• 54:01
  longest time we only had Mead. But now we have our beer
• 54:04
  license, our liquor license, you know, So we got something for
• 54:08
  everybody, no doubt. It's awesome.
• 54:10
  And you mentioned the back patio, man, we sat out there
• 54:14
  coming this fall. I'm sure that thing and I'm sure
• 54:17
  when the weather is nice, that place is packed.
• 54:19
  I've seen, I've not been there at night, but I've seen pictures
• 54:21
  of it and there there's a nightlife at your place.
• 54:24
  It's really nice, yeah. The live music we really love.
• 54:29
  Every Sunday we do trivia. It's Tuesday night here right
• 54:34
  now, so we do open mic night. So every single Tuesday night we
• 54:38
  do open mic night where local artists come and play some of
• 54:42
  their new songs and that kind of stuff, which is really cool.
• 54:46
  Every other Fridays we have fire performing back out on the back
• 54:49
  patio every other week. Yeah, we do market takeovers.
• 54:54
  So we'll have like vendors and farmers from the farmers markets
• 54:58
  and pop ups come on the weekends and fully take over the space.
• 55:03
  And every square inch of the whole property is taken over by
• 55:06
  vendors selling goods and whatnot, which is such a cool
• 55:10
  experience. We love any, any opportunity we
• 55:13
  can get to connect and share our space with the community.
• 55:18
  We're all over it for sure. And we briefly mentioned
• 55:22
  earlier, we have a permanent food truck parked out front
• 55:27
  called Bad Luck Burger Club. And if you haven't ever heard of
• 55:30
  them, I mean, it is next level smash burgers.
• 55:35
  We have to limit ourselves to like 3A week.
• 55:38
  You know, it's like you can't have more than three burgers a
• 55:40
  week, you know? So we got to limit ourselves,
• 55:43
  got to stay strong. Absolutely.
• 55:45
  Oh that's awesome the word appiary.
• 55:47
  Until I started doing research for you guys, I didn't never
• 55:50
  heard of an appiary and put a meaning to the word appiary.
• 55:55
  It's just a place where bees are kept.
• 55:58
  So like an aviary is like got something to do with birds.
• 56:03
  Yeah. Apiary is bees.
• 56:05
  Yeah. So it's like it's literally just
• 56:06
  a yard with bees in it. Yep.
• 56:09
  So that's, I mean it's simple as that.
• 56:12
  We used to have have our hives in East Nashville.
• 56:16
  Now we've moved them outside of town a little bit and we
• 56:20
  primarily source our, you know, our Arby's now are in Ashland
• 56:25
  City and Whites Creek. So a little bit outside of town.
• 56:30
  Nothing too crazy like 30 minutes outside of town, but it
• 56:34
  makes a big difference because it got to the point where when
• 56:36
  we had a pretty good sized yard in East Nashville, it got to the
• 56:42
  point where when we would go there to check on the bees, the
• 56:44
  neighbors would come up to us and say, are we doing something
• 56:48
  wrong? The bees are chasing us around
• 56:51
  our yard now. It's like, that is not your
• 56:55
  fault. That is our fault.
• 56:56
  We have too many bees in your backyard.
• 56:59
  We need to get them out of here, you know?
• 57:01
  That's funny, I get. This one guy.
• 57:05
  Go ahead. No doubt, please.
• 57:06
  He literally said, he said literally if I'm sitting on my
• 57:09
  tractor, they chase me around the yard the whole time I'm
• 57:12
  mowing the yard. Wow.
• 57:15
  Oh man, we got to get these bees out of here with a quickness.
• 57:19
  So they do naturally grow and the Kylie's aren't naturally
• 57:22
  grown on their own and then they have to be separated.
• 57:24
  So it was kind of one of my questions or what do you do?
• 57:27
  You have to go in there, find a queen and pull them, take them
• 57:30
  somewhere else or. Yep, exactly.
• 57:32
  So you basically you'll split them and you, you have to, you
• 57:38
  have to split them so they're far enough apart from each
• 57:41
  other, because the, the, the bees that you take out of the
• 57:46
  hive will fly back into the old one too.
• 57:49
  So you have to make sure you get enough bees into the split with
• 57:53
  the old queen so that you don't like lose a ton of bees because
• 57:57
  they'll they'll go back to their old hive unless unless you move
• 58:01
  them to like a completely separate yard, they'll go back
• 58:05
  to the old hive. Well, and that brings up a very
• 58:09
  interesting conversation that we have with with die hard vegans
• 58:16
  that that don't want to consume honey because it's a, you know,
• 58:21
  it's an animal by product. But if a bee, if a if a hive
• 58:27
  runs out of space, right? So if the worker bees run out of
• 58:33
  space to put nectar and convert into honey, or if the queen runs
• 58:39
  out of space to lay eggs, essentially they will swarm and
• 58:45
  leave. So it is crucial for the
• 58:49
  beekeeper to come in and monitor the hive, especially during key
• 58:55
  times of the year where we we call it the nectar flow.
• 59:00
  So in spring and in early fall, we'll have big nectar flows
• 59:05
  where all of a sudden tons of flowers are blooming at the same
• 59:09
  time and those bees are gathering tons of nectar.
• 59:13
  Well, if that hive that you have set up for them runs out of
• 59:16
  space, they're out. They'll take as much of that
• 59:21
  honey as they can and they'll go look for a new location.
• 59:24
  So as far as long term keeping bees in a hive, it's crucial for
• 59:30
  you to monitor and to pull honey at key times of the year or
• 59:35
  you'll lose them. If someone decided they wanted
• 59:38
  to start a bee colony, is that something novice could do to
• 59:41
  start with? I know bee populations are down
• 59:44
  right? That's a problem.
• 59:45
  Yes. So the best way I can say it is
• 59:49
  we love that people are interested in being a beekeeper.
• 59:55
  We think that it's crucial that we have more beekeepers and not
• 59:59
  be Havers, you know, where there is a lot to learn and a lot of
• 1:00:06
  it, you just gotta do it by doing it, you know?
• 1:00:10
  But we highly recommend linking up with your closest beekeeping
• 1:00:16
  association. Vast majority of them are free
• 1:00:21
  or very inexpensive to be a part of and they are a wealth of
• 1:00:27
  information and a lot of these beekeeping associations, they
• 1:00:31
  have mentorship programs and they have constant advice.
• 1:00:37
  And you know, a lot of beekeepers are are definitely
• 1:00:43
  older in the spectrum of age. So it's one of those things
• 1:00:47
  where the, the best way for them to teach is in person and, and
• 1:00:53
  in the hives, you know, these, these old boys and girls,
• 1:00:57
  they're not making YouTube videos, you know, So it's
• 1:01:01
  crucial for your specific area to find beekeepers that have
• 1:01:06
  been doing it for years and they've seen the, the climate
• 1:01:11
  change effects happening in their area, you know, so that
• 1:01:16
  way you can go into this with a community behind you that if you
• 1:01:23
  have an issue, you can reach out and have a mentor or have a
• 1:01:28
  community that can help you or give you advice.
• 1:01:32
  Because no matter how much you learn, beekeeping is constantly
• 1:01:36
  evolving due to climate change and is very specific to your
• 1:01:42
  area because your area will have more pests or a nectar flow at a
• 1:01:48
  different time of year. All these different kind of
• 1:01:51
  things that are specific to your area that a beekeeper that's
• 1:01:53
  been doing it for 20 years, he'll teach you in a week
• 1:01:57
  instead of you having to spend 2 years losing hives trying to
• 1:02:02
  figure out why you lost bees in July every year.
• 1:02:05
  You know, So we are extremely connected with TBA, the
• 1:02:11
  Tennessee Beekeepers Association and NABA, the Nashville Area
• 1:02:16
  Beekeepers Association, where, you know, we do all kinds of
• 1:02:19
  seminars and speeches and are constantly donating our time and
• 1:02:25
  product and anything we can do to help these organizations.
• 1:02:28
  Because they are really cool ways for new and ongoing
• 1:02:33
  beekeepers to have a local community to kind of source
• 1:02:37
  knowledge and supplies from. You know, because a lot of times
• 1:02:40
  a new beekeeper, they'll just search online for equipment and
• 1:02:45
  they'll get raked over the coals, you know, by a random
• 1:02:49
  company charging three times as much as they should.
• 1:02:52
  When the local beekeeper will tell you, Oh no, this is the guy
• 1:02:55
  or this is the website you go to get your supplies, you know, and
• 1:02:59
  this is a you know a good source for you to source live bees from
• 1:03:04
  as well. You know, we full transparency.
• 1:03:08
  We started a new yard and, you know, we wanted to try out a new
• 1:03:15
  source for live bees of nukes to try and start, you know, this
• 1:03:21
  new yard. And by the end of the year, we
• 1:03:23
  lost the entire yard because, because this was not a, a good
• 1:03:29
  place to source, source live bees from.
• 1:03:32
  And we learned our lesson and now we told everybody about it.
• 1:03:35
  And and you know, now that'll help other beekeepers to make
• 1:03:39
  sure that they don't source their nukes from this place, you
• 1:03:42
  know, so that kind of stuff that you know, that kind of knowledge
• 1:03:45
  is invaluable when it comes to the starting up.
• 1:03:50
  I think this. Is going to go down as the most
• 1:03:51
  educational podcast we've. Done so far and I love it.
• 1:03:54
  I mean, you guys really, you guys really?
• 1:03:56
  Have a great background on this. I mean, it's fantastic, it
• 1:03:59
  really is. And other than just researching
• 1:04:01
  and going into this, we do nothing.
• 1:04:03
  I mean, we've had the me and we knew what bees were and we knew
• 1:04:05
  what honey were, but how to make it, how it goes together,
• 1:04:08
  completely foreign to us. We warn people all the time.
• 1:04:11
  If you stand at our bar for too long, we're just going to end up
• 1:04:15
  educating you about bees. You know if you're not, they're
• 1:04:17
  interested in bees. Don't stand at our bar for too
• 1:04:20
  long. Don't go to a table and hang
• 1:04:22
  out. You know if if.
• 1:04:23
  If you don't want to get stung, leave these guys right away.
• 1:04:27
  I love I live even the decor in the tap room like the tables
• 1:04:30
  have got the hives kind of hives but the cells, what do you call
• 1:04:34
  them? Kind of ingrained.
• 1:04:35
  Yeah. Yeah, there's Honeycombs.
• 1:04:37
  Yeah, Honeycombs. And it's just kind of all over
• 1:04:39
  the place. And the, the theme is there
• 1:04:41
  throughout, which is awesome. Is there anything Steve and I
• 1:04:44
  can do? And I know bees need to be
• 1:04:46
  protected and, and again, populations are down.
• 1:04:48
  What can we do for, for conservation or just making sure
• 1:04:52
  the bees survive? Can we plant things?
• 1:04:54
  Can we leave them alone? What's What's the thing?
• 1:04:57
  Yeah, if you, you know, let your yard overgrow a little bit each
• 1:05:00
  year, like if you if you see Clover growing, let it grow for
• 1:05:05
  an extra week or two. That will help the bees a lot.
• 1:05:07
  I mean, honestly, there's a really cool, I can't remember if
• 1:05:12
  they're a nonprofit or not, but it's called the Pollinator
• 1:05:14
  Protection Program. They do a lot for like
• 1:05:20
  beekeeping awareness and pollinator awareness in general.
• 1:05:23
  Because it's not, it's not just honey bees that need help, it's
• 1:05:27
  pollinators as a whole. So they do a really good job of
• 1:05:32
  raising awareness and raising money to help different like
• 1:05:36
  global and the programs and stuff that try to try to help
• 1:05:39
  save pollinators in general, right?
• 1:05:42
  So, you know, if you're going to plant pollinators, try to make
• 1:05:47
  sure that they're native pollinators.
• 1:05:50
  And the biggest one is stop using pesticides in any way,
• 1:05:57
  shape or form on your property that you can get your hand.
• 1:06:02
  Like, just don't do it. the United States is one of the only
• 1:06:06
  countries in the world where it's allowed for pesticides to
• 1:06:10
  have a toxin called neonictinoid in the pesticide.
• 1:06:15
  And they claim that it's fine on bees.
• 1:06:19
  It is not. And an interesting thing for
• 1:06:23
  people to know is wherever you place a hive, on average they
• 1:06:29
  will source nectar from a three mile radius, but they are
• 1:06:34
  capable of harvesting within a 10 mile radius.
• 1:06:40
  So you can imagine how difficult it is for a beekeeper to place a
• 1:06:45
  hive and to be concerned about anyone within a 10 mile radius
• 1:06:51
  spring pesticides on their yard. Ross and I have had on multiple
• 1:06:57
  occasions where we have had and when we used to have hives in
• 1:07:02
  East Nashville where we had a a total loss of a hive because
• 1:07:07
  they came across a pesticide, brought it into the hive and
• 1:07:11
  killed the whole hive. And at that point, all of the
• 1:07:16
  the bees obviously are dead and any of the byproduct that we
• 1:07:20
  would have been able to harvest from that hive is all going to
• 1:07:24
  the fire. So the honey, the wax, the
• 1:07:27
  boxes, it's all useless. We have to burn it all.
• 1:07:32
  So that's one of those things that people don't realize how
• 1:07:35
  far bees harvest. And even if one yard within that
• 1:07:42
  10 mile radius covers their yard in pesticides, you could kill,
• 1:07:47
  you know, a beehive 7 miles away from your house.
• 1:07:51
  That's incredible. That's all right.
• 1:07:52
  So pesticides don't use any, Steve.
• 1:07:54
  Yeah, yeah, yeah, yeah. Tell him every time I go over.
• 1:07:58
  Get out of here. Steve, don't blame me.
• 1:08:01
  I'm not doing it. I told you I was gonna throw it
• 1:08:04
  out. I'll go over the Knicks.
• 1:08:04
  I'm throwing it out. Yeah, I'm not doing that.
• 1:08:07
  I promise. Yeah, yeah, yeah.
• 1:08:09
  That's that's the biggest one for sure, you know, because
• 1:08:13
  planting native pollinators, that's great.
• 1:08:16
  But when it comes to that kind of stuff, that's just something
• 1:08:19
  that the bees are never going to be able to adapt to.
• 1:08:22
  You know, there's nothing we can do as beekeepers to teach them
• 1:08:26
  to stay away from a flower that got sprayed by pesticides
• 1:08:30
  because they just don't know, you know?
• 1:08:32
  Something that works very well instead of pesticides is vinegar
• 1:08:39
  and salt mixture and Dawn dish soap.
• 1:08:43
  You mix all three of those together and put them in like
• 1:08:45
  you can even put it in a spray bottle and the the soap helps
• 1:08:50
  the vinegar and salt stay on the the plant.
• 1:08:54
  You spray the plant with it and it will be dead the next day.
• 1:08:59
  And it's like an all natural and like, I mean, like the Dawn soap
• 1:09:02
  will kind of wash away over time.
• 1:09:04
  But it works so well and it doesn't hurt bees, it doesn't
• 1:09:09
  hurt pollinators. You're basically like pickling
• 1:09:13
  the plants and especially like when it's hot like this outside,
• 1:09:16
  you can roast the whole, the whole driveway full of weeds in
• 1:09:20
  like hours just by doing that. Yeah, OK.
• 1:09:24
  Definitely good information. Very good.
• 1:09:26
  Information. Is it normal?
• 1:09:28
  Is it OK if one person drinks a whole bottle of this?
• 1:09:30
  Is that pretty normal? Oh, you bet.
• 1:09:33
  You bet. Yeah, it's.
• 1:09:35
  Getting done I don't. Wasn't sure if that was a normal
• 1:09:37
  thing or out there and I don't know why I got the glass but
• 1:09:42
  anyway. You're going to.
• 1:09:44
  It's like the equivalent of like. 2. 2 1/2 beers maybe?
• 1:09:48
  Yeah, and you're going to, you're going to clean your house
• 1:09:50
  after this, you know, there you go.
• 1:09:52
  You got a significant other. They're going to be stoned.
• 1:09:55
  They're like, why are you so happy and cleaning the house in
• 1:09:57
  the middle of the night, You know, like, oh, I just drank a
• 1:10:00
  bottle of meat all. Right going I'm mixing up a
• 1:10:04
  mixture of vinegar and dawn and salt and put that out tomorrow.
• 1:10:09
  And she was like, what the hell are you doing?
• 1:10:13
  Yeah, it's going to get to the point where you're talking to
• 1:10:15
  bees in your yard. Hello.
• 1:10:18
  What can I do for you? You know that's funny.
• 1:10:21
  So funny. Bobby, here's Bobby, here's a
• 1:10:24
  little Susie, you know. Yep.
• 1:10:27
  Sorry, name went up. There you go.
• 1:10:28
  Whenever we put bees in a new location, it is amazing the
• 1:10:33
  phone calls we get from the owners of the properties you
• 1:10:37
  know of. Oh, I just love how many bees
• 1:10:39
  are in my yard and I just want to take care of them and I put
• 1:10:42
  out some water for. Them and this.
• 1:10:44
  And that, you know, somebody that would normally look at a
• 1:10:47
  bee and not think twice now it's like all their little best
• 1:10:50
  friends, you know, they're. Helping nurture them, you know,
• 1:10:53
  and help them kind of keep them, keep them alive. 100%.
• 1:10:58
  Hey, for the record, when I'm sitting on my porch and I see
• 1:11:00
  bees, I just let them fly around, you know?
• 1:11:02
  I'm good. Yeah, I'm good.
• 1:11:05
  Love it. Other than I'm pretty much that
• 1:11:07
  way with most bugs out there. Unless it's a mosquito.
• 1:11:09
  Otherwise, you know, let them be.
• 1:11:10
  Just let them be. Yeah, there you go.
• 1:11:12
  Yeah, not having mosquitoes. I don't care what they do for
• 1:11:16
  the environment. I'm out.
• 1:11:19
  I'm out not having them. Yeah, probably.
• 1:11:22
  I don't. I don't think if a mosquito
• 1:11:24
  Conservatory thing exists, but I'm not supporting it or
• 1:11:28
  conservation thing exists, I'm not supporting.
• 1:11:33
  They're on your own. I think the meat has kicked in.
• 1:11:39
  Did you ever hear of. Yeah, did you ever hear that
• 1:11:42
  time where, where Bill Gates was in this big convention and he
• 1:11:47
  was doing a speech about mosquitoes spreading malaria?
• 1:11:52
  And he released thousands of mosquitoes into the crowd at
• 1:11:56
  this convention, telling these people it shouldn't just be poor
• 1:11:59
  people that, you know, get, you know, get bit by mosquitoes and
• 1:12:03
  get malaria, Which of course he afterwards, he told everybody we
• 1:12:07
  made sure all the mosquitoes don't have malaria, you know,
• 1:12:10
  But that was like one of those crazy things where it was like,
• 1:12:13
  goodness, Bill, you went wild. Yeah, Really.
• 1:12:16
  What a major point, yeah. Right.
• 1:12:20
  Yeah, I'm sure everybody went home after that.
• 1:12:21
  And they're like, all right, We, we got to help Bill get rid of
• 1:12:25
  mosquitoes for malaria, Yes. Whatever he needs.
• 1:12:30
  Yeah. Guys, is there anything we
• 1:12:32
  didn't cover that you guys would love to talk about, about your
• 1:12:34
  business or just getting the word out there about you guys?
• 1:12:38
  What do you think, Ross? I'm, I'm sure as soon as we're
• 1:12:41
  done with the podcast, I'll think of like 100 things.
• 1:12:44
  Well, that's OK, I can help you along here.
• 1:12:46
  Where do people find you? Where do, where do we go online
• 1:12:49
  to find you? First off, for people that are
• 1:12:50
  interested, all the all the socials and all that good stuff.
• 1:12:54
  So we're on everything, every social media platform we're
• 1:12:58
  involved in, Instagram, Facebook, TikTok, YouTube,
• 1:13:04
  Twitter, you know, we've got our website, we're constantly
• 1:13:10
  updating everything. If you want the most up to
• 1:13:26
  So always feel free to reach out our Google listing honey Tree
• 1:13:32
  Meadery, the phone number, if you call that number, it goes
• 1:13:35
  straight to our cell phones. So reach out.
• 1:13:38
  We're here for you 100%. The website is the best way to
• 1:13:43
  get into the the Bottle club memberships and to sign up for
• 1:13:48
  our Mead making classes and tours and all that kind of stuff
• 1:13:52
  that we're doing here. So I would say Instagram and our
• 1:13:56
  website are the are the best for sure.
• 1:13:58
  You can buy meat. You can buy meat on your website
• 1:14:01
  too. You can order on there too.
• 1:14:03
  You bet, You bet and. Your location.
• 1:14:06
  Let's talk about where your location is.
• 1:14:08
  So we're in East Nashville at 918 Woodland St.
• 1:14:12
  We're open seven days a week. The food truck Bad Luck Burger
• 1:14:16
  Club is open seven days a week as well.
• 1:14:19
  So we are a neighborhood staple for sure.
• 1:14:23
  You guys and even on social media, you guys have a huge
• 1:14:25
  following on that you really do like there's I've missed the
• 1:14:27
  boat on on Mead and I apologize, but I am on this boat now I.
• 1:14:33
  Oh, you're you're stuck with us now.
• 1:14:34
  Bro man I am a part of this when I stopped in last fall.
• 1:14:38
  Like I'm SO I am in SO. That's awesome.
• 1:14:42
  Good to have you in the fam. Years.
• 1:14:45
  Well, awesome guys. We appreciate it.
• 1:14:47
  You know, since we've been talking about Bee so much, I
• 1:14:49
  would have to say we wrap it up and say that's the buzz from
• 1:14:54
  Ross and Drew from Honey Stream eatery.
• 1:14:56
  How's that? Love it.
• 1:14:58
  We appreciate being on here so much.
• 1:15:02
  Thanks for helping us get the word out and we're here for you
• 1:15:05
  boys. Yeah, and likewise me.
• 1:15:07
  You guys ever want to come on or promote something?
• 1:15:09
  Just feel free, man. You guys, you guys rock and we
• 1:15:12
  we love having you on our little.
• 1:15:14
  Yeah. Cool man.
• 1:15:16
  Excellent. That sounds great.
• 1:15:18
  Great, we will be we will be back there soon.
• 1:15:20
  We we definitely enjoyed the Honey Tree meatery and we got to
• 1:15:24
  get back there soon. So guys, Drew and Ross from
• 1:15:28
  Honey Tree meatery get there, try their stuff.
• 1:15:30
  It's fantastic. We appreciate it today for Scott
• 1:15:34
  Turon. I'm Steve Sullivan, and this has
• 1:15:36
  been the Brewery Underground podcast.
• 1:15:39
  Here here. The.