Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Xül Beer Company Acquires Southern Grist: What It Means for Nashville Craft Beer | Episode 89

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Xül Beer Company Acquires Southern Grist: What It Means for Nashville Craft Beer | Episode 89 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  Stand by for the Brewery Underground podcast.
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  It is the Brewery Underground podcast and the foamy heads.
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  I don't think. We've put this out there to the
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  world, yet we're the foamy underground, by the way.
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  Oh yeah. The.
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  Official term is foamy underground, so for those
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  keeping score at home. We need the we need the logo up
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  on the screen. But these four beautiful faces
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  are like taking up the whole image.
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  I'd. Really hate the news.
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  I'd really. These images 3 beautiful faces.
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  I'll let y'all figure out which one.
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  You are. He's looking.
• 1:13
  I can. He's looking at me.
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  I can tell he's looking at me. I was 1000% looking at you when
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  I said that it was unintentional, but it was 1000%
• 1:22
  looking at you. You.
• 1:22
  Can make your stunts? I can.
• 1:24
  Tell I know which I ways his eye shift.
• 1:27
  That's right. Well, gentlemen, how are you?
• 1:30
  How are you? I'm good now and drinking.
• 1:33
  Beer. Yeah, yeah.
• 1:34
  Getting through the week. Yeah, which is?
• 1:36
  Already almost the end of the week.
• 1:38
  We're so close though, aren't we?
• 1:39
  This damn long weekend, my God. Thank God.
• 1:42
  Is everybody off on Labor Day? Yeah, yes.
• 1:45
  Yeah, you. Guys are, but maybe I don't
• 1:48
  know. Mitch Mitch is the definition of
• 1:51
  work every holiday of the start up, start up I.
• 1:56
  Agree with it, but I am right, yeah.
• 1:59
  Groundhog Day, Grandparents Day, he's just working all the time.
• 2:03
  Sadie Hawkins Day, you know. Sadie Hawkins Day.
• 2:06
  Yeah, so check back with Mitch later on after you hear this
• 2:09
  episode to see if he actually worked on Monday.
• 2:12
  He will. Mitch works kind of like startup
• 2:15
  company founder of Life, so that's that's why he's always
• 2:18
  working. I always keep working.
• 2:19
  Keep moving. I always have to check with the
• 2:21
  boss, see what he's doing. And then I'm like, you're on the
• 2:24
  boat, all right? Yeah, I'm off there too, then.
• 2:27
  All right. If he's working, you're working.
• 2:30
  If he's not working, you're not working.
• 2:31
  Is that it? Pretty much.
• 2:33
  Pretty much. I want to this is this is not
• 2:35
  part of any of the conversation tonight, but I want to.
• 2:38
  I want to make something known. This has been my gripe for Mitch
• 2:40
  knows exactly what I'm about to say.
• 2:42
  But so I bought a new phone two weeks ago.
• 2:45
  I think it came two weeks ago. It is a flip phone.
• 2:49
  It's my my new fold phone. This thing is, this thing is
• 2:53
  thinner closed than my iPhone was.
• 2:56
  Like this thing is it weighs less.
• 2:58
  And I was an Android guy and then I moved to an iPhone just
• 3:02
  because my family and it was it was out of spite, but I did.
• 3:06
  And over the three-year period, I just kind of fell into the iOS
• 3:12
  like life. I never, I never got into the
• 3:14
  ecosystem. I have an iPad and I have an
• 3:16
  Apple Watch, but like, I never connected anything.
• 3:19
  I was always a Microsoft, like OneNote, OneDrive.
• 3:21
  I was always like connecting stuff outside of the Apple
• 3:24
  ecosystem, Right. But like the things that you get
• 3:26
  used to that just simply work. Yeah.
• 3:29
  In iOS and then moving back to an Android phone after three
• 3:34
  years, like there's some people I can't even send text messages
• 3:38
  to. It's like, oh, we'll send it to
• 3:39
  them when they're on. Like, when are you not online?
• 3:42
  It's a cell phone and it's just, it's just random.
• 3:45
  It'll be like weird app things like somebody will send a
• 3:48
  message like it won't show up until you close out of the app.
• 3:51
  Like swipe up and then go back in and it says it was received 2
• 3:54
  minutes ago. Like very simple things that
• 3:57
  never get tested on Android just work on iOS.
• 4:01
  And there I've probably mentioned it to Mitch like 6
• 4:03
  Times Now, but I'm just like love the technology in this
• 4:06
  thing, the big screen that can unfold it.
• 4:08
  But why doesn't simple shit just work?
• 4:11
  Yeah, you would think by now they can figure it all out.
• 4:13
  I think is that what you were going through a couple weeks ago
• 4:16
  when you were kind of in our group text and you're like, OK,
• 4:18
  say did this come through and did this yes, change and yeah,
• 4:22
  yeah, yeah. Yeah, and like I'm the one guy
• 4:25
  now. Whenever you laugh at an image,
• 4:26
  it'll say like Scott laughed at an image and be like which one
• 4:30
  did Scott laugh at? Because there were 6 images.
• 4:33
  Yeah, yeah. Google still has a way to.
• 4:36
  Go the fact that because I don't think this always worked and you
• 4:38
  guys tell us, but the fact that we can create a group name in A
• 4:42
  and have a logo in it with multiple with iOS and Android,
• 4:46
  isn't that kind of new? Couldn't you not do that before?
• 4:49
  You always have. So yes, Apple.
• 4:52
  It's a new prospect for both devices to work together.
• 4:55
  But it's old technology, right? Yeah.
• 4:58
  Yeah, or not work together as it were like.
• 5:01
  I've been in Group text before, like trying to create a like a
• 5:03
  logo or a name, like just one person that's got Android.
• 5:05
  I'm like you motherfucker. Yeah, well, so.
• 5:08
  I think it's due to the addition of RCS because like Apple, I,
• 5:12
  you know, iMessage works on your Internet platform, whereas like
• 5:15
  regular text messages doesn't go through your Internet.
• 5:18
  But with the introduction of RCS, it's kind of like, OK, you
• 5:22
  can see when someone's typing, you can like respond and laugh
• 5:25
  at emojis and stuff. It kind of moves it away from
• 5:27
  the old school SMS functionality and moves it into the current
• 5:31
  like generation. But like, they still don't work
• 5:34
  very well with iOS together. So which I guess we found out,
• 5:37
  like I can name the group something and put a picture on
• 5:40
  it and you can do something completely different.
• 5:42
  I have no idea. If we invite another Android
• 5:44
  user into the group, like what are they going to see?
• 5:47
  Is it going to be mine? Are they going to create their
• 5:50
  own? Like, I have no idea.
• 5:53
  Yeah. Other three people have left the
• 5:55
  group. Not, but not really.
• 5:57
  Yeah, like I'm Rich is talking to himself in the group right
• 6:00
  now. There is a chat on the part of
• 6:02
  that has multiple Android devices as well as iOS and every
• 6:06
  couple weeks, sometimes more frequently, it'll say you
• 6:10
  removed the group name. Like I did something and I was
• 6:13
  like, no, that happened. I don't know what's happening.
• 6:16
  Yeah, yeah. It's like Mitch just had enough.
• 6:18
  I knew it. It was that last joke.
• 6:20
  I knew it. Full time, but blame the Android
• 6:23
  guy. Blame it on the I'm a Gray
• 6:25
  still. Hey, what's everybody drinking
• 6:27
  tonight? Yeah.
• 6:28
  I know what I know what Rich is drinking.
• 6:30
  I just saw in port, but go ahead.
• 6:32
  Yes I am. This is the Southern Grist
• 6:35
  collab with Hot Butcher. Oh nice.
• 6:39
  This is actually. So DJ.
• 6:41
  My buddy picked up a four pack. There was 2 of each.
• 6:43
  Right, Because Southern Grist did a collab with Hot Butcher at
• 6:46
  their location and then Hot Butcher did their version of it
• 6:49
  when collab with Southern Grist. So like literally have to grab
• 6:52
  the other can it somewhere, but the logos are literally the
• 6:55
  opposite, right? So in the other version, in the
• 6:57
  Chicago and the hot butcher version, the hot dog is right
• 7:00
  side up and then the the chicken Patty is upside down.
• 7:02
  So it's like, you know, it's the same beer basically, they just
• 7:07
  brewed it with two different styles or two different waters.
• 7:09
  So a little bit, you know, different flavors going on, but
• 7:13
  it's good. It's really good.
• 7:14
  But I thought because we're talking Southern Grist tonight
• 7:17
  and just the shake up of the craft beer industry right now in
• 7:20
  general, it was a good, it was a good thing to start with.
• 7:23
  I'm glad that's what I'm rolling with.
• 7:24
  Yeah, you guys, I'm glad you guys had one because I do not
• 7:27
  have a grist or a Zool on me. I.
• 7:29
  Don't have a grist or a zool because I drank all my soul, but
• 7:32
  I do have and I just bought this two nights ago.
• 7:36
  Oktoberfest from founders. Hey.
• 7:39
  How many did you buy, Steve? You bought like a truckload,
• 7:41
  didn't you? Yeah, yeah, well, they sell it
• 7:44
  in 12 packs now that, you know, they had the barrel aged last
• 7:47
  year, but they're they're not even bringing that out this
• 7:50
  year. So now it's like, OK, so yeah,
• 7:54
  last year I had it, it was really great.
• 7:56
  But this is the Founders Oktoberfest.
• 8:00
  So I bought I went into the store the other day and I had
• 8:05
  they only have it in 12 packs. So I told Scott, I said well,
• 8:07
  I'll give 6 to you and then you can maybe a beer trade of
• 8:10
  something. So here we.
• 8:11
  Go I'm a big fan of Steve buying 12 packs because I get 6 of
• 8:15
  them. I don't do that very much.
• 8:17
  I know it's. That's a very rare thing, but
• 8:20
  it's it's Oktoberfest season, you know?
• 8:22
  Yeah, I got a. Song with Sam Adams It's been
• 8:25
  Oktoberfest season for four months.
• 8:27
  At least Yeah, yeah, they. Start in.
• 8:28
  March, it used to be that you made margins in in March.
• 8:32
  Now they just start. The season starts in March.
• 8:34
  Yeah, yeah. Yeah, they start in March for
• 8:37
  the next year brewing now let's. Fuck it, we're just drinking in
• 8:40
  March. Mitch, what have you got?
• 8:44
  I've I've been needing to drink the rest of it.
• 8:47
  So it's the rest of my Cantillon, yeah.
• 8:51
  I would say that. I've got 1 he tried to give
• 8:53
  away. Yeah.
• 8:54
  Yeah, no one wanted to the Nashville.
• 8:56
  Yeah. Was that right?
• 8:58
  Is that the one you said you went in there and people looked
• 9:00
  at me like we don't share here. What are you what?
• 9:02
  Are you trying to give us? Yeah, I started in Chattanooga,
• 9:05
  went to Odd Story and they, you know, everywhere's policy is
• 9:09
  like, don't bring any outside drink.
• 9:11
  But if you know the Brewer, brew masters and the staff, usually
• 9:16
  they want to try whatever you want to share and no one else
• 9:19
  gets anything. But it's just like that little
• 9:21
  beer culture. Yeah.
• 9:23
  Yeah. Sure and but all the front of
• 9:26
  house staff are not fear culture people so they don't understand
• 9:29
  that policy so didn't get to share it that night.
• 9:32
  That's their loss, totally. Yeah, yeah, they didn't.
• 9:35
  I saw them mouth into each other like Cantion, What is he talking
• 9:38
  about? So I took it with me to
• 9:40
  Nashville and I was like, who knows, maybe it'll an occasional
• 9:44
  call, right? And I was seeing a friend up
• 9:46
  there picking up some stuff and we checked out a new restaurant
• 9:50
  and I should have brought it to Monday night because we all have
• 9:53
  friends who work there. And they would have definitely
• 9:56
  enjoyed a little taste of Cantillon.
• 9:58
  But I didn't have have it on me at that point.
• 10:02
  So I definitely could have went back there, I think, and been
• 10:05
  good. But yeah, I think it was Marble
• 10:08
  Fox and then the other, I forget the name of the other place.
• 10:11
  I'm trying to think where it was, but not just not
• 10:14
  interested. So, you know, it's fine.
• 10:17
  They they looked at the label, they know the styles they like.
• 10:20
  So there's no shade or anything. It's just yeah, hey.
• 10:23
  What? It's odd because we've all
• 10:26
  experienced that sharing within the breweries and I guess we've
• 10:31
  done it multiple times in different places and it's like,
• 10:33
  sure, bring it on in and just share with everyone.
• 10:36
  It's not foreign to us to do that, right?
• 10:40
  It's not even if it's not like front and center a lot of
• 10:43
  breweries, they may not allow it, technically allow it, but if
• 10:48
  you just bring it in and let them pour it and you know, like
• 10:51
  kind of under the table, like the because they they they have
• 10:54
  the same mission, right. They want to try new beers too,
• 10:57
  and it's a magic. Heard anything if Yeah, exactly.
• 11:01
  But like, they may not officially endorse it.
• 11:04
  Bring it in and they'll be like, yeah, we want to try it.
• 11:07
  Well, it helps when ownership is there, like when we're at Faila
• 11:09
  Force in Parker. And then Richie were there when
• 11:12
  we were at Marble Fox 2 weekends ago.
• 11:14
  And John was there and they brought that tree house in,
• 11:17
  right. We brought that tree house down
• 11:19
  and we were just cleaning up, man.
• 11:21
  It was a party and he didn't care.
• 11:22
  And he was going to get here. John was going to get beer,
• 11:25
  Marble Fox beer. We were ever just sharing and
• 11:27
  poor. It's it's pretty.
• 11:28
  It seems normal to me. Yeah.
• 11:30
  Yeah. Well, they don't want to kick
• 11:31
  people out. At least most of them don't.
• 11:33
  Fun and I it probably helped Scott that you know, you had
• 11:37
  showed up. I think you were there either
• 11:39
  the night before or the day before that.
• 11:41
  I can't remember getting your getting your pass for your free
• 11:46
  beer, but also at the same time you were there buying their beer
• 11:50
  before started busting out shared beer.
• 11:52
  So I mean you already contributing to the cause.
• 11:55
  So if you would just show up, drink other people's beer and
• 11:57
  not do anything, they probably would have done it once for you
• 12:00
  and then they would have told you next time not to do it.
• 12:02
  Yeah, you're killing our business, right.
• 12:05
  This is not, it's not a public area there's to drink beer in.
• 12:09
  Yeah, yeah. No, I think the whole sharing
• 12:11
  thing goes goes over well, you know?
• 12:13
  What are you drinking, Scott? What do you got in on tap?
• 12:15
  Well, I started with my. It burns when IPA.
• 12:19
  Is it my home brew and mostly because I'm trying to just get
• 12:22
  rid of them? I love when you check in.
• 12:24
  I love when you check in your own breweries, your own home
• 12:27
  brewed IPA and then you're like 3 1/2 star bottle caps.
• 12:32
  I'm like, what's wrong with this one?
• 12:35
  You're like, it's OK. It's all right.
• 12:37
  It's halfway carbonated. I don't know.
• 12:39
  It's over carbonated. I don't know, but they've.
• 12:42
  Got you know, he gave me one one night and I opened it during the
• 12:46
  podcast and all of a sudden it was carbonated everywhere It's
• 12:51
  going all over it's going all over my keyboard and everything
• 12:54
  else and I'm trying to play it off I didn't tell him and I'm
• 12:57
  like wiping my keyboard down hoping and the damn thing was
• 13:00
  sticky for about 3 months it's. Like the keys, we're talking
• 13:04
  about beer foam, right? Yeah.
• 13:05
  Is that OK? Just making sure.
• 13:07
  Yes, that's what we were talking about the.
• 13:09
  Space bar didn't work for a month just.
• 13:11
  Like fucking he wear it like trying to hide it from Scott.
• 13:17
  Had that happen many times on my desk.
• 13:20
  That's not a clarified there, Rich, not a clarified but.
• 13:24
  Should we talking about the same thing or such a different?
• 13:26
  Thing Hello. I hope.
• 13:28
  I kind of hope and not hope we're talking about the same.
• 13:30
  Thing I can make it do a demonstration.
• 13:37
  No, no, I do know this about you.
• 13:39
  You could draw it up though. You could make a logo or
• 13:41
  something out of it right about 3 seconds.
• 13:44
  I'm surprised no one's done Sticky keys or something like
• 13:47
  that for a beer. That seems like the exact name
• 13:50
  for a beer these days. You might get some credit for
• 13:53
  that one. Sticky keys Sticky keys double
• 13:57
  IPA it. Would go good in the yeast
• 13:59
  infection family? It would.
• 14:02
  There you go. Heck yeah.
• 14:03
  Yeast infection Sticky keys double IPA followed by yeast
• 14:09
  infection ASDFGHJKL semi colon the middle row in the keyboard
• 14:14
  like everybody. Learns that when you're trying
• 14:16
  to start funny, that is fun. Or just like SF?
• 14:22
  Yeah. It won't come unstuck.
• 14:26
  Right now on my keyboard I'm typing lol.
• 14:29
  Yeah, yes. But I did finish the beer.
• 14:34
  I've switched to whiskey now so I'm getting a little.
• 14:36
  Copper on the ask, Yeah, so. Where's that at?
• 14:39
  Where are these guys out of? I knew this once great.
• 14:43
  You know what they are out of Rhode Island, Rhode Island, or
• 14:48
  at least bottled by they're I know what it is.
• 14:51
  It's Lawrenceburg IN which is MGP and it's bottled by Latitude
• 14:57
  Beverage Company in Rumford, RI. So good old.
• 15:00
  Lawrenceburg. All right, yeah.
• 15:02
  So, yeah, it's it's whiskey time.
• 15:05
  But boys and Rich, you had this idea the other day.
• 15:08
  I think it was Wednesday yesterday.
• 15:10
  And you're like, hey, let's get on the mics, or at least get
• 15:14
  have a happy hour. And then we decide to get on the
• 15:16
  mics and let's talk about this Zul Southern grist thing.
• 15:19
  Yeah. Well, you know, we have to, we
• 15:21
  have to real quick. We have to say that we did a
• 15:23
  scramble on our podcast because we recorded an episode about two
• 15:29
  weeks ago that was supposed to air today, which it did.
• 15:32
  But two weeks ago when we aired it two days after that, that's
• 15:35
  when Lister met up in Cincinnati, decided to close.
• 15:38
  And that's like near and dear to our hearts because we go there
• 15:41
  all the time. And it was like I said, man, I
• 15:43
  think we're going to have to, I think we're going to have to put
• 15:47
  an addition on that podcast and end the podcast talking about
• 15:49
  Listerman. And then when the grist thing
• 15:51
  happened this week, I said, well, I think we're going to
• 15:54
  have to, I think we're going to have to go into that podcast
• 15:57
  and, and the beginning, edit out the beginning, or at least I,
• 16:01
  you know, I'm the one to edit it this week and put a new
• 16:04
  beginning on talking about Southern grist.
• 16:05
  So we did a mad scramble at the last minute on for two different
• 16:11
  ones. Well, the last minute was for
• 16:12
  Southern grist. So it it was, it was fun slicing
• 16:15
  and dicing here in Riverside to get that out today.
• 16:18
  It was like 4 episodes and one really.
• 16:20
  Oh, my gosh, start to finish. No, it was just sort of, it was
• 16:23
  just sort of funny. I mean, because I was even
• 16:26
  talking in the, in the episode that dropped today about I went
• 16:29
  to Zul for the first time about 3 weeks ago.
• 16:34
  And that was part of the conversation originally a few
• 16:37
  weeks ago, I was like, all right, I'm gonna talk about my
• 16:39
  trip East Tennessee. I stopped at Zul and so that was
• 16:42
  already in there. So it was like, this is kind of
• 16:45
  timely. Did you, Steve?
• 16:46
  And I'm sorry, I haven't listened to this one yet, but
• 16:49
  did you I didn't actually see the notification because I'm
• 16:52
  subscribed to the podcast. I didn't get this.
• 16:54
  I go on Spotify when I get when I listen to my podcast and
• 16:57
  normally whenever you guys drop one, I get like the notification
• 17:00
  saying that a new ones available.
• 17:02
  So I, I haven't heard it yet, but did you list, did you, which
• 17:05
  Zool location did you go to? Did you go to the Harding Valley
• 17:08
  place or did you go to the main headquarters kind of close to
• 17:11
  downtown? Yeah, the one close to downtown.
• 17:14
  So not the one in the shopping center?
• 17:15
  It's like a standalone spot with an outdoor.
• 17:18
  Yeah, okay, I gotcha. Yeah, yeah, yeah, it was
• 17:20
  awesome. Cool spot, I know that place the
• 17:23
  inside is. Rad.
• 17:24
  Like the inside spacing is really awesome.
• 17:26
  Well, and I and I said this on the podcast and and it's it's
• 17:30
  sort of timely talking about Zul, you know, coming to
• 17:34
  Nashville and taking over grist. I said I don't, I was there on a
• 17:38
  Thursday. So I got there on a Thursday
• 17:40
  around 12:30. I stayed till about two and I'm
• 17:43
  just kind of like looking around, you know, and taking a
• 17:45
  few mental notes for, you know, a podcast episode.
• 17:48
  But I told Scott, I said, I don't know if I've ever been at
• 17:51
  a brewery where I've seen so many people.
• 17:54
  And the day I was there, there was probably about 15 or 20
• 17:57
  people there at the time, but everybody had a box in front of
• 18:00
  them of Zul beer ready to take away.
• 18:03
  And how often do you see that at breweries around anywhere that
• 18:06
  people are just sitting there with boxes of beer ready to go?
• 18:09
  The good ones, the good ones definitely.
• 18:12
  And you don't see very much of it because like I mean, back in
• 18:16
  back in the the early grist days, I would see it.
• 18:20
  Yeah. Back in the early bearded Irish
• 18:22
  days, you would see it. But like if you walk into just
• 18:25
  any brewery today, for the most part, like, well, and a lot of
• 18:29
  it is not just the fact that, you know, maybe there's some
• 18:32
  breweries that just make good beer, but it's not buy a whole
• 18:35
  case of beer beer. But the options now are so much
• 18:39
  more widely available to you that I think people are.
• 18:42
  Unless you're in an area with just an absolute banger of a
• 18:46
  brewery, you're not going to find that very much because
• 18:49
  would you, Steve, rather walk into one place that you like and
• 18:54
  buy a case of beer, or would you rather go into three places that
• 18:57
  you like and pick some up from each?
• 18:59
  So I, I think a lot of it has to do with the fact that craft beer
• 19:03
  has just exploded so much that not too many people now are
• 19:07
  walking out with a case of a brewery's beer unless they're
• 19:10
  absolute bangers. And Zool definitely hits that
• 19:13
  spot because they make really good beer.
• 19:15
  Yeah, I brought back three different versions of of Zool
• 19:19
  and gave some to Scott and gave some to a couple other people as
• 19:22
  well. And I probably could have bought
• 19:24
  even more that they had there. And it wasn't because, you know,
• 19:27
  sometimes and I, and on my trip, because I was at over way over
• 19:30
  in East Tennessee, like I was in Johnson City and Bristol, there
• 19:34
  was one particular brewery I went into that basically all
• 19:37
  they had was a couple of light loggers and they're cooler and
• 19:41
  that was it. And I'd had them on a flight and
• 19:43
  they really weren't that good. And I was like, that's all you
• 19:45
  have. And then you go into Zul and
• 19:48
  they are, they've got like their top flight stuff that's in
• 19:52
  there. So I'm going it.
• 19:53
  It's understandable why everybody, when I'm looking
• 19:56
  around and everybody has a box in front of them of their beer.
• 20:00
  But you just don't see that very much at a brewery.
• 20:03
  When you go in and you look around and people are sitting
• 20:06
  down enjoying their beer, you don't usually see people with
• 20:09
  boxes in front of them, a beer ready to go when they're
• 20:12
  leaving. At least that was my experience
• 20:14
  or that was my observation. And they're typically the
• 20:16
  hardcore followers, too, that do that, right?
• 20:19
  Yeah. Like, they have the swag on when
• 20:21
  they're picking up the beer because, like, they're dedicated
• 20:23
  to that brewery. Yeah.
• 20:25
  And Zul has that. Following, they're totally like
• 20:28
  a destination brewery, like people.
• 20:30
  I mean people come from out all over the place to go there for
• 20:33
  it. Now, Nashville doesn't need
• 20:35
  another reason for people to come here, however.
• 20:38
  However. We've just given them one.
• 20:41
  Yeah, and we won't turn away Zul, let's be honest.
• 20:44
  Let's come on, boys. Like we're happy for this one.
• 20:47
  Too. Yes, we will roll out the red
• 20:49
  carpet. Think of Mugatu with from
• 20:52
  Zoolander with Zool right now. So hot right now.
• 20:57
  Yeah, well. So them taking over the and I'm,
• 21:01
  I'm saying the words because it was the Zool post that said the
• 21:05
  literal words taking over. So they are taking over Southern
• 21:08
  Grist's two locations here in Nashville in Steve and I talked
• 21:12
  about this last night. I hope the Grist name stays
• 21:15
  around like in some capacity. There's got to be the brand in
• 21:18
  some way. You don't want to lose that
• 21:19
  brand. I wouldn't think, yeah, Zul and
• 21:21
  Grist make a lot of things very parallel to each other.
• 21:24
  So hopefully, but but they're going to be here, boys.
• 21:27
  They're going to be. They're going to be in our
• 21:28
  backyard. I just hope that I can be part
• 21:30
  of like when they do their mug clubs or when they do like
• 21:34
  they're, they're a bit like do do I have to drive to Knoxville
• 21:37
  to get my Zul like special release beers or am I going to
• 21:40
  be able to get that locally now? Yeah, really.
• 21:43
  It's a good question, yeah. I mean there is distribution,
• 21:46
  right? I mean Grist has the West side.
• 21:48
  Is is or not distribution, excuse me, manufacturing.
• 21:51
  They've got a pretty good sized brewery over there.
• 21:53
  I would think they'd want that to produce if they're looking to
• 21:56
  distribute. I don't know or.
• 21:58
  Distribute further and that's a good question because I was
• 22:01
  sitting there thinking this last night and this morning about
• 22:04
  grist has a pretty good distribution of just, you know,
• 22:09
  not even in Tennessee. You can go into other States and
• 22:12
  find Southern grist. I'm not aware of ZUL.
• 22:16
  Does ZUL do that? I mean does ZUL distribute a lot
• 22:19
  in other states? I I am not aware if they do or
• 22:21
  not. No, I want to say no.
• 22:23
  I've heard it recently though that that you can find the mix
• 22:26
  tape, the regular one in other parts of the country.
• 22:29
  So I don't know if that's a say, say a test thing, right.
• 22:32
  Let's throw a few of these out here and there and just see what
• 22:34
  happens. I don't know, but I have heard
• 22:36
  of people picking them up out of state.
• 22:38
  I mean, Rich, I laughed a while not long ago when I saw a post,
• 22:42
  somebody was at Mr. Brews in Murfreesboro and they're like,
• 22:45
  they're like, oh, they got Zool Mixtape here.
• 22:46
  And I'm going, yeah, they've had Zool Mixtape there for about.
• 22:49
  Zool mixtape every time. It drives.
• 22:51
  They've had their, they've had it there for about a year, you
• 22:54
  know? And they had, I believe they
• 22:56
  have, and some of the Zool stuff you can like you can get
• 22:59
  regularly here, like rhymes, like Dimes, you can get here.
• 23:03
  And then there's another Zool that's pretty readily available,
• 23:06
  pale oil. I'm trying to remember what it
• 23:08
  is. Mr. Bruce typically has that one
• 23:09
  as well. So there's some Zool beers that
• 23:13
  are in distro regularly, but you have it once, you have it twice
• 23:17
  and you go, OK, it's kind of like the homestyle of Zool,
• 23:21
  right? Like.
• 23:21
  You're talking like PB and J mixtape I think is the one that
• 23:24
  they have. No.
• 23:25
  Well, there's well, that's that too, but they they make an IPA
• 23:28
  and they also make a pale ale that's readily available in most
• 23:32
  places whenever you see Zool available.
• 23:34
  And I think mixed rhymes is one of them or rhymes like Dimes or
• 23:37
  something like that. And then, and then there's
• 23:41
  another one that's a pale ale that's pretty regularly
• 23:44
  available as well. So Zul distro does make it to
• 23:48
  Tennessee, but it's kind of like the, it's kind of like what
• 23:51
  Burial does, right? It's like they you can get the
• 23:54
  same 3 Zul beers anywhere you go at a few locations in Nashville.
• 24:00
  Yeah. But beyond that, if you want
• 24:01
  like the really good stuff, you got to go to the source.
• 24:04
  Yeah, yeah. Barrel would be like.
• 24:06
  The surf wax. Surf wax?
• 24:08
  What's their Porter shadow clock pilsner or something like that?
• 24:12
  Things like that which are really good beers.
• 24:13
  But to your point, it's like, hey, those are your everyday,
• 24:16
  maybe call them core beers in a sense maybe and then but not
• 24:19
  that tap room specific only kind of thing where you know what I
• 24:23
  mean or it's like the really special stuff.
• 24:27
  But that might be changing. Yeah, let's hope so.
• 24:29
  You have no idea, so back up for a second.
• 24:32
  Zul and Southern Grist are homies.
• 24:35
  They've been friends for a long time.
• 24:37
  Southern Grist, I'm trying to remember how many years they've
• 24:39
  been. 10 years, I think 10 years in the game in in Nashville.
• 24:43
  Yes, if you take Yazoo out of the picture, which just for the
• 24:47
  sake of the story, the two like the two breweries that changed
• 24:52
  the IPA game in Nashville is Bearded Iris and Southern Grist.
• 24:57
  Neither one of them are locally owned anymore.
• 25:00
  Correct? In Nashville, Wiseacre bought
• 25:02
  Bearded Iris right? And Zul is Bison.
• 25:05
  But anyway. The the the.
• 25:07
  Bearded Iris and Wiseacre, like that's a whole completely
• 25:10
  different takeover. But like Southern Grist and Zul,
• 25:12
  like they're they're friends, they're homies.
• 25:14
  And like, this kind of seems like a natural progression for a
• 25:18
  group of people that love beer, but their owners are just kind
• 25:22
  of tired and they're just, they're ready to to, you know,
• 25:24
  kind of step out and let somebody else take over.
• 25:26
  Like, I can't think of anybody else other than Zul.
• 25:30
  If you were to come into the area and take over a brewery
• 25:33
  like Southern Grist, it seems to be like the the perfect natural
• 25:37
  takeover for me. Yeah.
• 25:38
  And the way it reads and the way it reads that they that they're
• 25:42
  putting out is hopefully anyway that the folks at work there are
• 25:46
  going to keep their jobs, You know, with Southern Grips.
• 25:49
  I mean, we don't know like upper level management owners, but you
• 25:52
  know, hopefully the people that are still working there that you
• 25:55
  regularly see are still going to be there and they're going to,
• 25:58
  you know, keep the locations. They got two locations.
• 26:00
  So hopefully that isn't going to change.
• 26:02
  It's just it's a game changer. I think, I know Zul has been
• 26:07
  looking to come here for a little bit in, in what capacity,
• 26:11
  you know, maybe I think they're looking maybe buy something or
• 26:14
  take a tetan. I think.
• 26:15
  And according to both of their stories, Grist was looking for
• 26:18
  their next 10 year plan and and Zua was looking for their next
• 26:22
  10 year plan. And they were different, but
• 26:25
  they worked for each other. Like maybe Grist was looking to
• 26:27
  get out and Zua was like, we want to come to Nashville.
• 26:29
  You're the perfect fit. And Mitch, now you have a good
• 26:32
  reason to come to Nashville. There's always a good reason.
• 26:36
  Always. Now you have another reason to
• 26:38
  come to Nashville. Mitch, I don't know this about
• 26:41
  you. Do you like those fruited?
• 26:44
  It's not all Zul does, but do you like that fruited stuff?
• 26:47
  Really enjoyed, which is going to sound like blasphemy, but PB
• 26:51
  and J is not my thing. But you know, a lot of people
• 26:55
  like it. There's a market for it, keep it
• 26:57
  up. I haven't had all the
• 26:58
  variations, so maybe I like toasted bread, PB and J or
• 27:01
  whatever, you know, but I haven't found one that was just
• 27:06
  like, I want a four pack of that.
• 27:08
  If anything, if I got a can of it I would want to share it just
• 27:12
  to get a small pour. I think that I think that's how
• 27:15
  I am with some of them. Like I know when I was there, I
• 27:18
  had the Strawberry 1 and PBJ strawberry and I really liked it
• 27:22
  and I was tasting it going, this is good for me on a flight,
• 27:26
  right? But then I got the Betty's Peach
• 27:29
  Cobbler in a 16 ounce can and I brought it back and I was like,
• 27:33
  I could drink this all day. Well, maybe not all day, but,
• 27:36
  you know, I was like, this isn't a 16 ounce can.
• 27:39
  But then again, I've had some of these sweet and sour beers or
• 27:43
  sweet beers where I go, yeah, it's a little bit too much on a
• 27:45
  16 ounce can. So I guess it's just subjective
• 27:47
  on, you know, on your palate at times.
• 27:49
  Mitch, what about? The other things like because
• 27:51
  they do that and remind me of the name Steve, you brought me
• 27:54
  one. It's that pina colada one they
• 27:56
  do. Like, Oh yeah.
• 27:57
  Like I remember drinking it for the first time in the.
• 28:00
  Like you actually brought that to me.
• 28:03
  I might brought that one tiki something or I I don't.
• 28:06
  Remember, it is. Hold on, I've.
• 28:07
  Had that one. I've had that.
• 28:09
  One this island. Or coconut, so I'd probably like
• 28:11
  it. Yeah, no, you brought, you
• 28:13
  brought, you brought that to me in can last year.
• 28:16
  It was a 16 ounce can and I got through half of it and I was
• 28:20
  like, Oh my God, can I drink the rest of this?
• 28:24
  And I went out on my porch and I'm sitting out on my porch for
• 28:26
  about 1/2 hour and I'm just kind of like.
• 28:29
  Yeah, I was and. It was good, but I'm going man,
• 28:32
  that's that's a whole lot. When I had it, see before I
• 28:35
  bought it at home, I was at zoo when I had it and I had it in a
• 28:37
  pint and the remnants that it left on the glass, I'm like, I'm
• 28:42
  like, they're never going to get this glass clean.
• 28:44
  If it dries, just throw the glass away.
• 28:46
  There's no way that shit's coming off.
• 28:48
  That was so good stuff. But it but it was good because
• 28:51
  it, you know, I had real stuff in it and I had really, really
• 28:53
  ingredients in there. But it was no.
• 28:56
  On that note of the Pina Colada, I have enjoyed cocktail Ford
• 29:00
  beers. I believe New Heights has had
• 29:02
  quite a few releases at the end of the year.
• 29:05
  I don't know if they still do it.
• 29:07
  I'm really behind on New Heights stuff, but I still have their I
• 29:12
  think I have an old fashioned, I think I've got a Manhattan and
• 29:15
  with Southern Grist, which makes me even more sad.
• 29:18
  I'll never see another cordially yours unless someone on that
• 29:22
  team sticks around and really endorses it and captains it
• 29:26
  through or whatever the right word is.
• 29:28
  But the cordially yours, not the barrel aged one, but the
• 29:33
  original one. Man solid.
• 29:35
  It was so good. It was, I don't know how to
• 29:38
  explain it, but it was just very cocktail forward.
• 29:41
  It was awesome. I remember.
• 29:42
  You 2 talking about that? Sorry Rich, I just.
• 29:44
  Remember, no, no, please go ahead.
• 29:45
  You guys were talking about that before?
• 29:47
  I'm trying to. All I was trying to do is I
• 29:49
  remember, I remember Mitch was like dead set over this
• 29:53
  cordially yours and I, I'm pretty sure you and I, Mitch, we
• 29:58
  split. We shared the barrel aged
• 30:01
  version of it and Mitch's exact words were this is good, but the
• 30:06
  non barrel aged version is better, which is a wild thing to
• 30:10
  say. Like it's, it's so weird when
• 30:12
  you go this is good, but the the non barrel aged version is
• 30:17
  better. And that's like, you can't say
• 30:19
  that about a lot of beers. Well, not a lot of beers.
• 30:22
  No additional sugars. Changed it, yeah.
• 30:25
  But you know what, though? I kind of like that in a way
• 30:28
  because it it it mixes things up for you as a crab beer drinker,
• 30:32
  Like, oh, I think I'm going to like this.
• 30:33
  And all of a sudden it's like, yeah, like when I got that Betty
• 30:36
  Peach cobbler at Zool, I brought it home and I'm like, oh man,
• 30:40
  this is going to be too much. And then I'm liking it and I'm
• 30:43
  like, yeah, and I rated like a 4.5 O on untapped and I'm like,
• 30:47
  yes, I love it. Yes, yes.
• 30:49
  I like things pushing my palate, so you know.
• 30:52
  Here's here's a a line within Southern Grist I hope does not
• 30:57
  go away. And it's the batch one theory
• 30:59
  stuff. Oh yeah.
• 31:01
  That is, I mean with all the different flavors, it's almost
• 31:04
  like KBS in a sense where they got so many variations and so
• 31:07
  much different flavors and things.
• 31:09
  That's something I hope does not go away.
• 31:12
  And maybe I think Zool has some kind of barrel aging program,
• 31:15
  but I don't know that it's parallel to to the grist stuff.
• 31:18
  I don't know. Maybe that's where Nashville
• 31:20
  will pick up Zool's operation. That'd.
• 31:22
  Be cool. That would be great, yeah.
• 31:24
  What about mixed greens? Will they retain that?
• 31:27
  I love mixed greens. What number are they on?
• 31:30
  76 I think I I know that because I had it last week.
• 31:36
  Let's see. That's awesome.
• 31:39
  You couldn't tell it by looking at the can.
• 31:40
  I could. Tell you no, or tasting or
• 31:42
  tasting the beer like you know there's.
• 31:45
  Still, go ahead, sorry. I was just saying I know the the
• 31:50
  mixed greens, whatever version I had recently, it was like it was
• 31:54
  the here it is 71 might have been.
• 31:58
  Are you looking at untapped Scott?
• 32:00
  I'm not, I'm not, but my OK my last one was 71.
• 32:03
  Gotcha. Yep, 71, I'm sure.
• 32:04
  Yeah, it was a 71. I remember specifically that one
• 32:07
  tasting. Could have been the weather,
• 32:09
  could have been the pool, could have been the cigar, could have.
• 32:11
  Yeah, sure. The cigar was smoking.
• 32:13
  It could have been totally the cigar that I was smoking.
• 32:15
  And it was, I remember it tasting different than any of
• 32:19
  the other mixed greens that I've had.
• 32:21
  But prior to that, and I haven't had everyone of them, but prior
• 32:24
  to that, I feel like I can't tell the difference between any
• 32:29
  of the but I still buy them. Every time I see one, I'll buy
• 32:32
  it just it's like, oh, it's a new mixed greens.
• 32:34
  But like in every single time I go, hey, this is pretty good.
• 32:37
  It's like, it's like, I just, that's it.
• 32:38
  It's like you bought a collector series, right?
• 32:40
  I want to get the. I got to get the next one.
• 32:42
  I got to get the next. 2. Yeah, you're on the look at no.
• 32:45
  It's a new check in on on top. Yeah, it's why, it's why I'm
• 32:48
  drinking this Oktoberfest tonight.
• 32:49
  I'm like, you know, it's founders Oktoberfest at the
• 32:52
  barrel age last year. Got to have.
• 32:54
  You got to have the next this year, got to have.
• 32:56
  Was. Richard 100% correct though on
• 32:59
  that mixed greens, the 71, because it tasted differently.
• 33:02
  I thought it was stellar. I was because it was different
• 33:05
  than all that that I've had in a long time and it was really
• 33:08
  freaking good. I was like, this is like a four
• 33:10
  and a half like it was awesome. I gave it a higher rating than I
• 33:13
  typically do the other mixed greens just because it was that
• 33:15
  much better for me. Agreed.
• 33:17
  Yeah, I agree. It's the Southern Gross mixed
• 33:19
  greens, supposed to be their experimental hop thing or what?
• 33:24
  Yeah, think of it like mixed greens is like the Living Waters
• 33:28
  Highgate or the bearded iris. What's bearded irises?
• 33:32
  It's not the something something.
• 33:34
  And it's. Rainbow.
• 33:36
  Yeah. What is that?
• 33:38
  And it's always a double dry hot mixed greens.
• 33:40
  Yeah, it is. I believe all mixed greens are
• 33:42
  DDH. Yeah.
• 33:43
  And bearded Iris has kind of like their own version of it of
• 33:46
  like, you know, rotating Flamingo.
• 33:48
  Road was that was it that? One that was their no, that's
• 33:51
  their sour. For some reason I was thinking
• 33:55
  beer virus chasing rainbows, chasing rainbows, like they're
• 33:59
  up to like, I don't know. I think they do it just like
• 34:02
  once. I have no idea, but they have
• 34:04
  they have multiple variants of chasing rainbows, but it's
• 34:07
  basically like their version of their it's their base IPA,
• 34:11
  right, Because with bearded iris homestyle, they're I'm trying to
• 34:15
  remember the base hop in homestyle.
• 34:17
  God, it's killing me. But anyway, you can always tell
• 34:20
  a bearded iris IPA when you taste it, right?
• 34:22
  It's got like the same base beer and that's what Beard Iris
• 34:25
  always starts with before they decide to go somewhere else.
• 34:28
  Chasing Rainbows is kind of like that.
• 34:29
  It's it's the same base of bearded iris with an
• 34:33
  experimental hop on top of that. So and mixed greens.
• 34:36
  The Southern Gristed version of that is the rotating IPA series.
• 34:39
  As do you. Think you know how Zool has
• 34:42
  those and Knoxville and they have a mixed screen or mixed
• 34:45
  screen, which is on my mixed screen, the mixed tape releases.
• 34:49
  Steve and I talked about this last night.
• 34:51
  You know, marmalade's coming out and people stand in line for two
• 34:54
  or three hours. Do you think that's going to
• 34:55
  happen here? Do you think that kind of thing
• 34:57
  will happen? I hope it does.
• 34:59
  Yeah. I think it would like an event
• 35:01
  like a like an event at a brewery.
• 35:03
  If they make it an event. Yeah, yeah.
• 35:06
  I miss the lines that had the sharing aspect while waiting
• 35:10
  Southern Grist and a few others. I think they got pressured by
• 35:14
  some other, I don't know, outside force third party to
• 35:17
  where that that had to get cut down a little bit.
• 35:20
  But Bearded Iris always had a line when they had their
• 35:22
  anniversary stuff and special releases.
• 35:25
  Southern Grist I'm sure still did.
• 35:27
  And if Zol does that here, no doubt.
• 35:30
  And, and I have to say too, by the way, Speaking of bearded
• 35:33
  iris, it's not a knock on them, by the way, It's just saying it.
• 35:36
  Just be saying it. Their news of Wiseacre taking
• 35:39
  over them has not gotten nearly the attention that the Southern
• 35:44
  Gris Zool has. I I mean, I don't know what that
• 35:47
  says, but I'm saying it. It it says Zool has a bigger
• 35:52
  following than Weisaker, Yeah. Weisaker is a little corporatey.
• 35:58
  Yeah, it's not. Good statement.
• 36:00
  That's that's the exact way to say it.
• 36:02
  Zool might be corporatey too because they're in growth mode,
• 36:05
  but they sure don't act like they're.
• 36:06
  Well, and I was curious, So I was curious today and may or may
• 36:10
  not have this accurate, but I was curious as to how many
• 36:16
  breweries of that there are in Knoxville that are also that
• 36:21
  also have a base of operation in Nashville.
• 36:25
  And the only two that I know of is Yeehaw.
• 36:29
  Yeehaw. Yes, Yeehaw is what I was
• 36:31
  looking for in Monday night. And then migrated, I guess, to
• 36:35
  Knoxville. Yeah.
• 36:35
  Or maybe in here at maybe maybe at the same time, I don't know.
• 36:38
  And you're right. I've been to that Yeehaw and
• 36:40
  I've been to the Monday night Steve that you just talked about
• 36:41
  in Knoxville. Yeah, there are like, they're
• 36:43
  like variations, but they're all specific and kind of unique to
• 36:47
  that area. Yeah.
• 36:47
  Yeah. Like, like Yeehaw's got a nice
• 36:50
  campus everywhere you go. It's kind of a campus feel.
• 36:52
  Yeah. But they're they're all
• 36:54
  different. And Monday night was different
• 36:55
  than the Monday night here, you know, nice.
• 36:58
  And I'm sure the Monday night in Atlanta's different too, so.
• 37:00
  And they've got. Yeah, the Monday garage and HQ.
• 37:05
  Yeah, the mothership, it's the, the, the, you're right, all of
• 37:09
  the Monday night locations are different in Atlanta.
• 37:12
  They've got the garage which is like this huge like old
• 37:16
  abandoned warehouse space that's got like food truck inside the
• 37:20
  building. And they have like a, they have
• 37:22
  what's called the Hop Hut, which is like where all their
• 37:24
  experimental Ipas are. It's a section of the brewery
• 37:27
  inside, and they've got couches and swanky areas and stuff.
• 37:30
  And then the HQ is a whole different place.
• 37:33
  And then Monday Night Preservation Society, that's
• 37:37
  here, Yeah. Is a whole different look, yeah.
• 37:40
  And I know there was one in Knoxville.
• 37:41
  Yeah, Knoxville's got one, and it's got a different name.
• 37:44
  Also Prohibition, something, I think something along those
• 37:48
  lines. So yeah, it's really cool.
• 37:50
  It's a really good point, Steve, because it's really cool and we
• 37:53
  don't consider Monday night an outsider in this town.
• 37:56
  I don't, I don't consider. I don't know.
• 37:59
  We embrace them. I.
• 38:00
  Love them they. Don't make him.
• 38:01
  Love. Them conversation.
• 38:03
  Yeah, there's only a couple. Yeah, like I said, there's only
• 38:05
  a couple of breweries that are in Nashville and in Knoxville at
• 38:08
  the same time. Yeah, you're right.
• 38:10
  And it's just going to be interesting to see what kind of
• 38:14
  an impact Zool comes in and they have here.
• 38:16
  I personally think, I think it's going to be huge.
• 38:19
  I think it's going to be a game changer for them.
• 38:21
  We lost the high wire here, but there's one in Knoxville too,
• 38:24
  right? Yeah.
• 38:25
  Knoxville still exists, yes, and that might be due to proximity
• 38:29
  to Asheville, I'm guessing, which is good.
• 38:31
  I mean, I, I've been to that high wire, you know, high wire
• 38:34
  was that same thing as Steve. You know this every location you
• 38:37
  went to was different than the previous one you went to.
• 38:40
  All calls are unique in their own way, which was was awesome.
• 38:43
  It was a great experience every, everywhere.
• 38:44
  Yeah, that. The one that they had had in
• 38:46
  Cincinnati that ended up closing down and got taken over by
• 38:49
  Braxton just in like the last three or four months.
• 38:52
  And I think, I think what got them basically was because of
• 38:54
  the hurricane and distribution and all that, but that that
• 38:58
  space was awesome. I mean, it was 2 floors.
• 39:01
  It was overlooking a big patio. I mean, you could go up and all
• 39:04
  that. And then the one in Nashville, I
• 39:07
  didn't think the one in Nashville was bad at all.
• 39:09
  It was just sort of sort of one of those things where I'm going,
• 39:11
  OK, so I've been to another one. It's a little bit okay, but
• 39:17
  still like the beer, still like the high wire brand.
• 39:20
  Hated to see them go away. Yeah.
• 39:22
  Yeah, it reminded me a little bit of the Knoxville location
• 39:25
  where it's single floor R tables and a few games, but the large
• 39:30
  Bay window, so you could see that area of Nashville was a
• 39:34
  nice location. And they had that outdoor
• 39:36
  sitting area as well, right next to the street.
• 39:39
  So it could have been a sweet spot.
• 39:41
  But yeah, just wasn't the right time I guess.
• 39:43
  Yeah, and a lot of walk up traffic right there in the
• 39:45
  Gulch. I mean, if you live in the
• 39:46
  Gulch, I'd I'd be there every day.
• 39:48
  I mean, you just walk and then you can walk around the corner
• 39:50
  of Marble Fox. What I would.
• 39:52
  What's the ideal? What I would love to see the
• 39:55
  soul do. And, you know, maybe they're
• 39:58
  going to listen to us. Take some suggestions that would
• 40:01
  very clearly, very clearly I'll be.
• 40:05
  Clearly into the mic, Steve. Yeah, if one gets a tattoo.
• 40:09
  Free beer for life. Yeah, I'm going to get it.
• 40:11
  I'm going to get a Zol tattoo on my forehead.
• 40:13
  Yeah. Yes, please.
• 40:16
  That's a big tattoo. Thank.
• 40:19
  You but thank you Rich, but also.
• 40:21
  Every episode sponsored by Zul. Okay, we'll take.
• 40:23
  It. Steve, Steve, Steve, you get.
• 40:25
  Tattooed. We're sponsored by Zul.
• 40:27
  You go? Yeah, that.
• 40:28
  Nobody had to say it. That's a big tattoo.
• 40:30
  That's right, man. There's a jokes.
• 40:32
  There's jokes for days. Would you love to see them
• 40:35
  expand the space somewhere, maybe the one on Douglas Ave. or
• 40:40
  move into a much bigger location that had like a second floor, a
• 40:45
  big outdoor patio. Not that the one on Douglas Ave.
• 40:48
  doesn't, but it would just be cool to have like just something
• 40:52
  that's even bigger than that maybe.
• 40:54
  And maybe that's a plan on the future form.
• 40:55
  Who knows. Could be.
• 40:56
  Is Douglas Ave. the one where they have the restaurant
• 40:58
  attached to it? Yeah.
• 41:00
  Cuz there's East Nations, right? Yeah, correct.
• 41:03
  There's Nations and then there's Douglas Ave. yeah.
• 41:06
  And the Nations has an outside area too.
• 41:08
  It's kind of I guess in a way it's space wise, it's probably
• 41:12
  as big as the one in East Nashville.
• 41:14
  It's kind of very concentrated cuz you've got parking lot like
• 41:16
  right outside of that. Yeah.
• 41:18
  So yeah, it's a good point, Steve.
• 41:20
  I'd love to see, I'd love to see ZUL expand into into Nashville.
• 41:24
  But you're right, I mean, they're in growth mode right
• 41:26
  now. So I think they're mainly
• 41:29
  interested in brewing space. Yes.
• 41:33
  Which would be the perfect location for like whatever that
• 41:36
  the East Nashville location is. But the the the Nation spot
• 41:40
  definitely has more seating room available, I think.
• 41:43
  And that is more Zul style. It's it's bigger, it's got more
• 41:48
  space to sit down. It's more industrial style than
• 41:50
  these Nashville location. But I also am curious if we're
• 41:55
  going to see those limited release parties and stuff here
• 41:59
  or if it's just going to simply be like a tap room satellite
• 42:02
  expansion extension of like kind of like other breweries have.
• 42:05
  No, the food part of the Douglas Ave. is a big draw versus the
• 42:11
  extra seating and stuff. Water.
• 42:13
  Yeah, yeah. Yeah, yeah, that's true.
• 42:15
  I know when I went. Yeah, very good.
• 42:18
  I know when I went to in Knoxville, I did get some food.
• 42:23
  It was a food truck right outside and you know, I got a
• 42:25
  smash burger. It was good.
• 42:26
  It was just like 105° a day I went there.
• 42:29
  I'm not even sure I want to eat any food.
• 42:31
  But no, it would be interesting too to see would they keep the
• 42:34
  kitchen there in East Nashville or would they go and I don't
• 42:39
  know, their other location in Knoxville, Don't they have
• 42:41
  another location? I don't know if it's a food
• 42:43
  truck or. They serve food there, Zul.
• 42:46
  It's Harding Valley, Hardin Valley, I think, which is like,
• 42:49
  yeah, it's like southeast of Knoxville.
• 42:52
  Yeah. So I don't know if they serve
• 42:53
  food there or like a food truck there or?
• 42:55
  Anything. They don't serve food there.
• 42:58
  OK. I don't know if they brew there
• 43:02
  either. Yeah, I think it's just like
• 43:04
  that's the satellite extension that I'm talking about.
• 43:06
  Like they're they're there because they can have a Zool
• 43:10
  presence, but like they don't have food there.
• 43:13
  Sure. And I don't even think they brew
• 43:14
  there either. It's just they they ship the
• 43:16
  kegs there and then you have Zool beer.
• 43:18
  Yeah, yeah. Please God, let them manufacture
• 43:21
  the beer here. Also, I don't want to be an
• 43:24
  extension of Knoxville. Like we need our own shit here
• 43:27
  like this. This this town can support it.
• 43:30
  You need you need to brew the beer here.
• 43:32
  I feel like Knoxville to Nashville would be a long drive
• 43:35
  to transport beer. It wouldn't make sense there.
• 43:38
  But then again, I don't know. It depends on I.
• 43:41
  Don't know either. I'm thinking about that because
• 43:43
  I'm going from a financial standpoint.
• 43:46
  I mean, are they saving money by just brewing the beer and then
• 43:49
  transporting the Nashville or opening up a an operation here
• 43:54
  to also brew the beer? I don't, I don't know.
• 43:56
  You could make not make enough beer in Knoxville to support
• 44:00
  Knoxville and Nashville. I don't think Sure.
• 44:02
  Yeah, I don't think you could. Yeah, I do think.
• 44:05
  I also think that Nashville, Knoxville to Harding Valley is
• 44:11
  like 37 minutes. So I mean, you can brew it.
• 44:14
  It financially makes sense if you were going to brew in one
• 44:17
  location to not build out, especially since Hardy Valley is
• 44:20
  in the strip mall. Like there's no space to brew
• 44:22
  beer there. So that was kind of like just a,
• 44:24
  oh, this is where we can have a presence.
• 44:26
  You go to Nashville, it's a whole different ball game.
• 44:29
  Like you have you, you're buying another brewery space already.
• 44:33
  Like the equipment is already, the equipment may not be there
• 44:36
  unless it's part of the deal, but the space is definitely
• 44:39
  there and it's set up to where you can install equipment to
• 44:42
  brew. It would surprise me if they
• 44:44
  didn't brew in in Nashville, but a lot of things in the beer
• 44:48
  industry have surprised me lately.
• 44:49
  That's fair. And I would love to know the
• 44:51
  barrel size, you know, what they can produce in Knoxville versus
• 44:54
  what they can produce here. I'm assuming they're kind of
• 44:56
  similar, but I don't know. Well depending on what they brew
• 44:59
  at which location, 1 truck can bring one kind and then pack in
• 45:04
  the other kind and take it back. So they could technically still
• 45:08
  save money by brewing at both locations.
• 45:11
  It's a good. Point you never you never leave
• 45:13
  with an empty truck. You always have something on the
• 45:16
  truck. That's right.
• 45:17
  Very good point. That's a good point.
• 45:18
  Burial does that too. When they had when?
• 45:20
  Like when both of their tap rooms were open before the flood
• 45:23
  like the Mitch. What's the name of the place we
• 45:25
  would have brunched the burial place in Asheville.
• 45:27
  Forestry Camp. Like forestry Camp was where all
• 45:31
  the, you know, the main beer that they make that they
• 45:34
  distribute everywhere and then they use their original location
• 45:37
  for like the collabs and the one offs because it's a smaller
• 45:40
  space so that you brew different beer at each location depending
• 45:45
  on where you were. And then they were just like
• 45:47
  Mitch's point. They transfer the beer back and
• 45:49
  forth. Could be a Dick it.
• 45:51
  Yeah, I could. I could see.
• 45:53
  I could see Nashville having a barrel aged Zool program in
• 45:58
  Nashville. And then they transfer their
• 46:02
  their southern Ipas from Knoxville Inn and vice versa.
• 46:05
  I would love that because Nashville's got a lot of that
• 46:07
  barrel aging happening, so keep it the capital.
• 46:11
  And Rich, you know, from a selfish standpoint, the other
• 46:15
  thing I was thinking, maybe we could get a petition drive to
• 46:18
  get Sewell, maybe to open up a location in Rutherford County,
• 46:21
  maybe around Murfreesboro, man. You're getting greedy.
• 46:27
  Hey Sewell, we want a satellite site.
• 46:28
  Wait, wait. Mitch is like.
• 46:31
  Put a recording studio there. Mitch is like, can we get to
• 46:36
  Chattanooga? Chattanooga, get a little song
• 46:39
  down here. The Nooga alone, they're getting
• 46:41
  their own. Chattanooga is getting being put
• 46:44
  on the map slowly. Absolutely.
• 46:45
  They're doing that. Slowly.
• 46:49
  The southern loop there in Rutherford County, Come on now.
• 46:51
  That's. Right.
• 46:52
  You've got, you've got, you know, you've got 3 or 4 small
• 46:55
  breweries in Murfreesboro and then Zul like I feel like
• 47:00
  Murfreesboro, it just would be, would be fish out of water to
• 47:03
  have Zul and Murfreesboro in Tennessee.
• 47:06
  Do you want that added traffic? Well, I wouldn't.
• 47:09
  We don't need it, No, I would. Stay at Steve's house three days
• 47:13
  a week just because Zul was in Motherford County.
• 47:17
  Stacy, don't worry about me. That's right.
• 47:21
  I'm just going to come and go. Every time I come back, I'm
• 47:23
  going to bring beer for you. So why?
• 47:24
  Scott's background always look like he's at a brewery when he's
• 47:27
  on these work meetings. Scott's all my Judea business.
• 47:33
  I'd be there with you though. Yeah, that's right.
• 47:35
  Steve, when you were at ZUL, I think you told me this night,
• 47:38
  but I can't remember. They bought Geezers.
• 47:40
  That was right around the corner.
• 47:41
  You walk out where the food truck is and you go right around
• 47:43
  the food truck. That was that other.
• 47:45
  Is that a tap room of some sort now?
• 47:48
  Is that opened up? I don't know.
• 47:50
  OK. All right.
• 47:51
  Yeah, the only thing, I just went into Zool and walked
• 47:54
  outside to get some food and that's as far as I went.
• 47:56
  OK, I don't know. Well.
• 47:58
  I'll be there this weekend, so I'll be glad to check it out for
• 48:01
  you. Yeah, I'll just be glad you're
• 48:02
  going to Knoxville this weekend. Yeah, we're doing.
• 48:04
  Yeah. We got friends there and we're
• 48:06
  just going to stay. We're just going to the Labor
• 48:07
  Day weekend there. Nice.
• 48:09
  Probably going to bring all of you guys some Zool back and
• 48:12
  maybe. It's better because you're
• 48:13
  getting some. Oktoberfest.
• 48:15
  I'm going to, yes. I'm going to hook all of you up.
• 48:17
  You're getting cans of Oktoberfest, so you.
• 48:20
  I've I've got got like 16 or 17 different beers that I spent way
• 48:27
  too much money on over the last like 2 weeks that I'd be, I'd be
• 48:32
  glad to help support the cause in exchange for some zool like
• 48:35
  maybe maybe a beer share or something like that.
• 48:38
  But I've got I've got way too much that.
• 48:42
  I just bought. Was that there your?
• 48:43
  Was that your Tavor? That's my Tavor, Tavor, Tavor,
• 48:47
  whatever you call it. Yeah, no, it's, it's so, so
• 48:50
  slick because it's like, hey, they dropped so many beers a day
• 48:54
  and you Scroll down through the list and you're like, I want
• 48:56
  that one, I want that one, I want that one.
• 48:58
  And The thing is you buy the beer right then and there.
• 49:01
  So like they charge your card the minute you say I want it and
• 49:04
  then it adds it to like a shipping crate.
• 49:06
  And then they ship like once a month or once every like 3 weeks
• 49:09
  or something like that. And when you're ready to ship,
• 49:12
  you say done. They charge you like a $14.00
• 49:15
  flat rate shipping or whatever and then they ship your beer.
• 49:18
  So it incentivizes you to buy as many as you can because who's
• 49:22
  going to ship 2 beers for 14 bucks, right?
• 49:25
  That's like deal. So it's not a deal.
• 49:27
  But at the same time, they only ship once a month.
• 49:30
  So like if you missed the window, you got to wait a whole
• 49:32
  nother month to get your beer. So it's like I got to get as
• 49:35
  many beers in as I can as fast as I can before the shipping
• 49:38
  window closes, just so they can charge me again to ship my beer.
• 49:44
  Right. So I give this a big ass box in
• 49:46
  and it's got 19 different beers in and they're like, I don't
• 49:49
  know how much I spent. I mean, they're all
• 49:51
  699-790-9899. Some of them were like 40 bucks
• 49:55
  a bottle because they're the very rare ones.
• 49:58
  And I'm like, I want this, but you spread it out over time.
• 50:00
  That's like, I want this one, I want this one.
• 50:02
  Your card just charges every time you click on, you'll think
• 50:04
  about it and then you get your statement in the mail and it's
• 50:06
  like, I'm not going to add it up.
• 50:08
  I'm not adding it up. Craft beer kings during the
• 50:11
  pandemic era. What?
• 50:13
  Was that Mitch? The same concept as Devore but
• 50:16
  you chose what distributors participated with.
• 50:20
  Craft beer kings and breweries that were local or whatever, but
• 50:23
  they had a warehouse. They would pull everything in,
• 50:26
  you'd order off their website through their shop and then they
• 50:29
  would box it all in. They didn't have a membership so
• 50:32
  much, but the incentive was you Max out a box to ship for that
• 50:37
  flat rate. So you know you don't.
• 50:40
  Like you said, you don't want to just pick 2 beers then pay
• 50:43
  whatever the price on shipping. Same with sake and wine
• 50:46
  shippers. You want to just go ahead and
• 50:48
  put in a full box order or whatever, excimize your shipment
• 50:53
  load. That sounds like a hell of a
• 50:55
  deal, but also, damn $40. Damn, so if Scott comes back
• 51:01
  with Zul beer I may have a couple for him that I'd be
• 51:05
  willing to exchange a trade. With really happy to do some
• 51:08
  trades with you. Yeah, we'll get foamy heads and
• 51:11
  brewery underground together to do like a beer share and nobody
• 51:15
  will leave sober. We'll just all crash at my place
• 51:18
  for the night. Thinking about like breweries
• 51:20
  buying up new spaces and such. I really would like to see a
• 51:24
  brewery pull off what 2 Tides has done in Nashville or
• 51:28
  similar. One of these cities here it has
• 51:30
  two tides. There's one street off of
• 51:33
  another St. and their whole building here is like the
• 51:37
  brewery and tap house. And then they have a what's
• 51:40
  called the smallest cocktail bar I believe in that city.
• 51:45
  And they do their own spirits there as well.
• 51:48
  And across the street from them on the same Rd. as a roasting
• 51:52
  facility for their coffee that they put as an adjunct into
• 51:56
  their beers and brewing processes, distilling.
• 51:59
  And they have a whole block almost what is what, how it
• 52:02
  feels because you're just walking around between two
• 52:04
  facilities depending what your day consists of and their hours.
• 52:08
  But it's just like you don't really have to go anywhere
• 52:11
  except for some food. All they need is a little
• 52:13
  restaurant right there. But yeah, a coffee place.
• 52:17
  You've got a liquor place and then a brewery that's up a
• 52:20
  couple stairs and it's taken over like an old residential.
• 52:23
  It's just awesome the way they've pulled their stuff
• 52:26
  together and. Why go anywhere else?
• 52:28
  Everything you need is right here.
• 52:30
  It's exactly. They, of course, love, you know,
• 52:35
  I forget it. I think the spaces were pet
• 52:38
  friendly, but I'm not sure. I only had one day there.
• 52:41
  Yeah. I hope you maximize your day.
• 52:44
  Yeah, tried to. It was cool.
• 52:47
  I'm trying to remember the name of that place.
• 52:48
  It's on the East Coast. I can't believe I'm blanking on
• 52:51
  it. It's just that time of day and
• 52:53
  I've had some beer in me. By the way, Speaking of.
• 52:56
  Charleston, but yeah, so bad. Oh yeah, yeah, yeah.
• 52:59
  Speaking of Zool, I did see today that Com and John released
• 53:04
  who's going to be at their beer festival next month, and Zool's
• 53:08
  going to be there. Oh yeah.
• 53:09
  I. Saw the list.
• 53:10
  I was like, yes, all right. They got a tattoo artist at the
• 53:14
  festival. I'll be wearing my hat that day,
• 53:19
  sorry. Will they have the zool template
• 53:22
  like the official Zool? Yeah.
• 53:25
  We'll need it on backwards, Steve, because for the camera,
• 53:28
  if you don't have it on backwards, it'll show up
• 53:30
  backwards on the camera. Right.
• 53:35
  We need a mirror. It's funny though.
• 53:36
  I like it. That's it's funny.
• 53:38
  Have you guys heard about what we're going to do out there?
• 53:41
  Or nothing yet. I know Mitch reached out to
• 53:46
  Mitch, Mitch reached out to John and we're, and we're just
• 53:48
  waiting to hear back. So it's, I know, I know we have
• 53:51
  a space there. I know we have a spot.
• 53:53
  I know we're doing a collab show there.
• 53:56
  But we're just waiting on information, I guess from John
• 53:59
  to get back. And he's got a lot going on.
• 54:01
  So I imagine he'll get back. But he, he, he knows it's
• 54:05
  happening. We just we need to get some
• 54:06
  additional details. Guess we hear something this
• 54:10
  next week, yeah? I mean, we're showing up
• 54:13
  regardless. I think all of us are just
• 54:15
  showing up regardless. Right, we're coming.
• 54:18
  It's going to be a good time. At the I've got the the list on
• 54:22
  the screen. Yep.
• 54:23
  Yep, of. Course, you know the the usual
• 54:26
  suspects are going to be there. Bearded Iris, I think is, is,
• 54:29
  well, Bearded Iris may not be there, but broadcast was there
• 54:33
  last year. I know, and they might have been
• 54:35
  there the year before as well. Crazy Gnome was there last year
• 54:40
  as well. They're coming back.
• 54:41
  Cyanide Cider. I don't remember if Cyanide
• 54:43
  Cider was there in its own presence, but I know Crazy Gnome
• 54:46
  was last year. Cyanide.
• 54:48
  Wasn't open, I don't think, Yeah.
• 54:50
  Okay, creature convert each Nashville.
• 54:52
  Yeah, they were there. Ebony and Ivory, they're there
• 54:54
  every year. Okay, Fela Force, was Parker
• 54:57
  there last year, Mitch? I think I remember.
• 55:00
  Fela force being there, but I mean, it's it's nuts.
• 55:03
  I mean, this isn't just local breweries.
• 55:05
  I mean, these are out of state grid, Mitch.
• 55:07
  Kaiser What? Oh, Ming kings.
• 55:11
  Ming King Brewerings, They're going to be good.
• 55:13
  Yeah. Middle ground, next level, I
• 55:16
  think is based out of Knoxville. New Heights will be representing
• 55:19
  Nashville there as well. Pontoon.
• 55:22
  That OK house, there's Chad. Oh man, no.
• 55:28
  Way. Yes, good for next side, for
• 55:31
  good for Chad, good for Chad. Absolutely Tailgate Steve will
• 55:35
  be there. I love.
• 55:38
  It tenfold. That'll be an interesting one.
• 55:40
  Put those two guys side by side. A lot of familiar names will be
• 55:46
  there. Black Abbey, Try Dog.
• 55:48
  I don't recognize that you guys have.
• 55:49
  Been we've not been. Is it when the brewery show up,
• 55:52
  is it the who's pouring? Is it volunteers or is it
• 55:56
  Brewers? No, it's, it's normally brewery
• 55:58
  workers that nice like that. Yeah, yeah, I know.
• 56:01
  And historically when living, I don't see Living Waters on the
• 56:04
  list. But whenever Living Waters was
• 56:07
  there, Oh yeah, they're there. Yeah, they're.
• 56:09
  There, Ryan has always been there, pouring so like he's he's
• 56:12
  in the trenches. They're they're the one stout
• 56:15
  that shows up so far. They they bring, they last year
• 56:20
  they brought like some 10.1% stout and it was like 90°
• 56:25
  outside. And then Ryan was poured 10.1
• 56:28
  to, you know, ABV stouts. Good Orion.
• 56:32
  So good. Yeah, it looks like a great
• 56:35
  list. I saw it today and I was really
• 56:37
  excited. I was like, wow, that.
• 56:38
  Is really. And I finally went to broadcast
• 56:40
  brewing. I made it out there about two
• 56:42
  weeks ago. So I saw your check in, Steve.
• 56:44
  Yeah. Yeah, I was excited.
• 56:46
  I still have yet to make it out there.
• 56:48
  Yeah, you got to get out there. I think it's going to be a good
• 56:50
  list and, and it will, it's interesting to see Zul there as
• 56:55
  well as Southern Grist. Yeah.
• 56:57
  Like, I'm sure there's going to be a lot of conversations to be
• 57:00
  had there. Like, people are going to go.
• 57:01
  I know people are going to be asking about it.
• 57:03
  I know they're going to be asking about it.
• 57:05
  Is the food vendor list there? I know one vendor that's not
• 57:09
  going to be there, but they shall be unnamed.
• 57:12
  I don't think he's allowed back as a vendor, no.
• 57:15
  Let's see, Mitch. Nope.
• 57:18
  Should be fun. Yeah, I don't see it.
• 57:19
  It's always been great food. So it's, yeah, they do a hell of
• 57:23
  a job. I don't see, you know who I
• 57:25
  don't see is Dark Shadow. They're normally there every
• 57:29
  year. This may not be the home Brewers
• 57:32
  list though. Or you know what I mean.
• 57:35
  OK, that's a good point. It could be.
• 57:37
  It could be that they did yeah, cuz I didn't recognize any of
• 57:39
  that. There were no home Brewers and
• 57:41
  more to come so. Yeah.
• 57:43
  Yeah, I think it'll be a good time.
• 57:45
  I'm excited for it and I think. LeBron is a big fan of the home
• 57:48
  Brewers, right? Yeah, I think he mentioned
• 57:51
  having them as a part of it. So that'd be, that'd be fun.
• 57:54
  We've not been. I've never been.
• 57:55
  Never been to the common John Beere it's.
• 57:58
  A fantastic time. I hope there's no rain.
• 58:01
  Yeah, hopefully not. Well, look, it's rain or shine.
• 58:04
  If it's the last one, we're just going to, we're just going to
• 58:06
  go. Let's just go.
• 58:07
  Fuck it. That's right, possibly the last
• 58:09
  beer fest on earth, which is really funny because John and
• 58:14
  and LeBron put that out as like the last beer fest on earth
• 58:17
  possibly. And then two days later, a truck
• 58:20
  just rammed right into common John and almost killed JT like
• 58:25
  he was he was sitting at the table and they like got up to go
• 58:28
  somewhere and this truck just rammed right through the brewery
• 58:32
  and and like, had John been sitting there, he would have
• 58:34
  been well gone. He would have he would have not
• 58:36
  been here. So I looked at him.
• 58:38
  We were tailgate in Mug Club one night and I was like, you put
• 58:41
  out two days ago, possibly your last beer fest on earth.
• 58:44
  And he goes, I didn't think it would actually could have
• 58:46
  happened. It's.
• 58:49
  Crazy. The last day on earth.
• 58:51
  Jesus, Uh huh. That's funny.
• 58:52
  When that thing came out on social media, but every was like
• 58:55
  speculating like what the fuck? What?
• 58:56
  What happened? Huh?
• 58:57
  What happened? Yeah, it.
• 58:58
  Was kind of ominous. It's like, oh, fucking things
• 59:00
  are good, OK? Well, mission accomplished.
• 59:02
  They got people talking that's. Yeah.
• 59:04
  Scott, you've been drinking. Is that the same Glenn Karen
• 59:07
  glass that you've had or you've been filling that thing up?
• 59:09
  Because I keep seeing you drink and then like, it never like
• 59:12
  goes away like. Oh, I wear every.
• 59:14
  Fill. OK, All right, good.
• 59:17
  Keep. I learned long ago bring the
• 59:19
  bottle, I would come up and I would like just get a pour,
• 59:22
  it'll be fine and I'm like fuck them out.
• 59:24
  No where by the way. It's a hard lesson learned.
• 59:28
  They have to go down and break the conversation or have someone
• 59:30
  bring it up, which is the communication down there is not
• 59:34
  so good. Man, I like how we keep updating
• 59:40
  our titles on. Such on here.
• 59:42
  I'm the only one that has it. Steve is never, never added his
• 59:46
  title. I kept trying to add it, but
• 59:48
  being like when when we host the show, it's easy.
• 59:51
  You can go in and add as many people as you want.
• 59:53
  But like I, I'm not a host. So like I'm trying to click on
• 59:56
  Steve's name and I'm like, I can't change Steve's
• 59:58
  description. Well.
• 59:59
  You had. IOS to Android on yours branch
• 1:00:02
  I. Had yeah under.
• 1:00:03
  Seize anti Android but. I didn't see that.
• 1:00:07
  I didn't see it. It was up there for a minute.
• 1:00:09
  I didn't, I didn't see the title start changing until Mitch put
• 1:00:13
  his like all the Cantillian and then you said I'd drink Mitch's
• 1:00:16
  Cantillian. I was like, here's an
• 1:00:18
  opportunity to hop on board. I realized about 45 minutes ago
• 1:00:22
  that I was the only one that didn't have anything under my.
• 1:00:24
  Name. I just wanted to as a host, we
• 1:00:26
  could manipulate everybody else. 'S everybody's, yeah.
• 1:00:33
  So I guess, yeah, I guess an hour in, we've hit quite a few
• 1:00:37
  topics this evening. I know from a sense that the
• 1:00:40
  Nashville beer scene is just changing.
• 1:00:43
  It's just completely different now than it was five years ago.
• 1:00:48
  Sure. Yeah, Steve, you, you made this
• 1:00:50
  point. This jewel thing is epic.
• 1:00:54
  This is not a little gloss over. Oh no.
• 1:00:58
  Thing in my God, it's it's. No, I think it's fucking, I
• 1:01:02
  think they're coming here. I think they're coming here.
• 1:01:04
  And you know, if you just read the tea leaves, I think they're
• 1:01:07
  coming here. And I think they that the, the
• 1:01:10
  folks from Southern Grist have worked with them for so long
• 1:01:13
  that they are going to come in and they're going to make a
• 1:01:15
  splash and make a dent in Nashville.
• 1:01:18
  And I think that we're all going to be better off.
• 1:01:19
  For except if you know any friends like outside of this
• 1:01:23
  area that are beer drinkers, you're going to be their new
• 1:01:26
  best friend. Yeah, yeah, yeah.
• 1:01:29
  Hey buddy, can you go? It's like.
• 1:01:31
  Being the guy that has the truck, right, it's like, hey, I
• 1:01:34
  need to move stuff, but I don't have a truck.
• 1:01:37
  Who do I know that has a truck? No one guy that's.
• 1:01:40
  It you're the truck guy. Yes.
• 1:01:42
  We're we're you're this whole beer guy.
• 1:01:43
  I would, I would say please don't fuck this up because there
• 1:01:48
  is a lot of people in Nashville that are like, if you're going
• 1:01:52
  to take away, not take away. That's a bad way to say it.
• 1:01:55
  But if, if, if Southern Grist is only going to live on in
• 1:01:59
  Nashville in like either the brewing process or name or
• 1:02:02
  something and something else is going to take over 1 of
• 1:02:06
  Nashville's original IPA locations.
• 1:02:08
  Please don't fuck this up because like don't don't come in
• 1:02:12
  and and make a bunch of oh, we're bringing the Zool to
• 1:02:16
  Nashville and then it just ends up being just a corporate thing.
• 1:02:19
  Like please don't go court. Please make this as as good as
• 1:02:23
  you've been explaining this to me the whole time.
• 1:02:25
  Yeah, basically what you're saying is you don't want
• 1:02:27
  Nashville to be an afterthought. No, yeah, I don't.
• 1:02:30
  I don't, I don't, I don't want this to be another, another
• 1:02:34
  corporate takeover. I don't want this to be just a,
• 1:02:37
  a way to extend, you know, a craft beer's footprint without
• 1:02:41
  any type of, like, special love shown to the city in which it's
• 1:02:44
  coming in because Nashville deserves to have its own space.
• 1:02:49
  If you're going to take over their words, one of Nashville's,
• 1:02:52
  like, most favorite craft breweries, then please bring
• 1:02:56
  something other than just we're taking over and we're going to
• 1:02:59
  bring some of our beer. Yeah.
• 1:03:00
  Here's the yeah. You could have.
• 1:03:02
  You literally could have two epicenters, Knoxville and
• 1:03:04
  Nashville like you could. Generate monsters, right?
• 1:03:07
  Yes, monsters feed the rest of the world, whatever, whatever
• 1:03:11
  that plan is, you know, whatever that is.
• 1:03:12
  Just man. But I don't care about the rest
• 1:03:14
  of the world. I just want Nashville to get our
• 1:03:15
  shit. Let me get mine.
• 1:03:19
  Just let. Me get mine.
• 1:03:20
  Let me get mines. Well, the right across the
• 1:03:23
  street. I mean, we can just go get it
• 1:03:25
  anytime we want. I.
• 1:03:26
  Know on paper, on paper, Zul doesn't just look like a
• 1:03:30
  corporate brewery, they look like a brewery that actually
• 1:03:33
  does good stuff, that cares about, you know, the brewery
• 1:03:37
  community and, and what they're doing.
• 1:03:39
  So it doesn't just look like we're just going to brew a
• 1:03:42
  couple beers and that's it. Here it is.
• 1:03:44
  I enjoyed their FAQ section compared to other brewery
• 1:03:47
  websites. Really.
• 1:03:49
  Yeah. Earlier we were talking and
• 1:03:50
  wondering, can you go share? Can you do X&Y?
• 1:03:54
  And the answer is yes to all of that.
• 1:03:55
  It's in the FA QS as well, which is part of them to put in there.
• 1:04:00
  You can bring a beer in to share.
• 1:04:02
  They're just like, just don't go crazy.
• 1:04:06
  Come in both Zul and Grist for putting that out and I don't
• 1:04:11
  know if it was I wouldn't speculate.
• 1:04:13
  The rumors have been around for weeks and months about what's
• 1:04:16
  happening and blah blah blah, but they both put something out
• 1:04:19
  and it squashed the rumors, at least to a degree.
• 1:04:22
  Hey, this is happening, OK people.
• 1:04:24
  I think that. I think that's why they put
• 1:04:26
  something out, sure. Sure, sure.
• 1:04:28
  But now we have something to talk about.
• 1:04:29
  That's why we're doing this tonight, which is it's like, OK,
• 1:04:32
  but it's but it's something to get excited about.
• 1:04:34
  We're excited about it. This is gonna be awesome.
• 1:04:36
  So you. Know well, hopefully, hopefully
• 1:04:39
  in about 6 months we can come back and do another podcast like
• 1:04:43
  this one and talk about how great things are going with
• 1:04:49
  Seoul. Yes, they will be operating both
• 1:04:52
  Nashville TAP rooms by the end of the year per their post.
• 1:04:56
  Yep. So it's six months if not
• 1:04:58
  sooner. Is not unreasonable to come back
• 1:05:01
  and talk about this. We will know by then how they
• 1:05:04
  are doing. I'm already planning this out,
• 1:05:06
  boys. I'm already planning this out.
• 1:05:08
  Ford. I'm curious what's up, what the
• 1:05:10
  what? I'll also say this.
• 1:05:12
  What will? It won't be 6 months before we
• 1:05:14
  see you 2 again. That's right, you know, and now
• 1:05:17
  they were talking about 9:20. We we see each other talking all
• 1:05:21
  the time, which I love this is, this is.
• 1:05:23
  I love this relationship. Yes, yes, that beer is ever
• 1:05:26
  changing and I love having the conversations and keeping up.
• 1:05:29
  It's awesome. Well, thanks.
• 1:05:30
  For allowing us to like, ride on your coattails a bit.
• 1:05:33
  No, this is. This is not that you're.
• 1:05:35
  Not rising. You guys are rising.
• 1:05:37
  Tonight I'm just saying like you guys are kind of like pave the
• 1:05:40
  way for us and like, but you, you've embraced us and shit so.
• 1:05:43
  I just, I'm a little emotional man.
• 1:05:46
  Don't get emotional. Beer's not for you.
• 1:05:53
  Same thought Mitch, for Scott's keyboard.
• 1:05:56
  Give a yeast infection to your keyboard tonight.
• 1:05:59
  This is just just. Wise.
• 1:06:01
  All are just wise shots fired. Appreciate you guys.
• 1:06:07
  I would just, we love hanging with you guys.
• 1:06:08
  No, we appreciate it. I think.
• 1:06:10
  I think we'll be having this conversation.
• 1:06:12
  So Next up for us is going to be the Common John Festival.
• 1:06:16
  Yep, the last beer festival on Earth.
• 1:06:18
  And then I know there's already some conversations going.
• 1:06:21
  I reached out the other day to Mr. Bruce.
• 1:06:23
  So we've got something, some conversations going about
• 1:06:26
  potentially doing something for all of us in September with the
• 1:06:29
  new place that's opening and Smyrna.
• 1:06:31
  So more details to come when I can get that really.
• 1:06:34
  Beyond that, the next thing is it's going to be how's Zul
• 1:06:36
  doing? And this is going to be like our
• 1:06:38
  follow up conversation. It really could just be like,
• 1:06:40
  hey, this is this is what we see now from here from I mean, we,
• 1:06:43
  we're, it's again, it's in our backyard.
• 1:06:45
  So we, you know, it's going to be happening.
• 1:06:48
  We can, you know. Yeah, it's only.
• 1:06:50
  And and Mr. Brews serves Zul and the Mr. Brews going open and
• 1:06:53
  Smyrna is 5 minutes from my house.
• 1:06:56
  Well. Guess where I'll be?
• 1:06:58
  In times if Zoll is listening and wants a group of dudes to
• 1:07:04
  survey Nashville as why Zoll wants to come to Nashville, we
• 1:07:09
  could have. All we need is someone to record
• 1:07:13
  our journeys as why Nashville's such a great craft beer place
• 1:07:17
  for Zoll to go, Yes? They picked the right spot.
• 1:07:21
  And you know what, Zoll? Welcome.
• 1:07:23
  Welcome to Nashville. Welcome we.
• 1:07:26
  Love you, yes? We're always.
• 1:07:28
  Trying to don't fuck this up. Am I allowed to say that on the
• 1:07:33
  show here? We love you.
• 1:07:37
  Don't fuck this up. You have one chance to to make
• 1:07:41
  this right with Nashville. I feel like they'll do it, and
• 1:07:44
  if there's not, they'll be hell to pay these four people.
• 1:07:47
  Out here. That's right, all all four of us
• 1:07:50
  are just going to keep buying your beer elsewhere.
• 1:07:53
  God. Damn it.
• 1:07:54
  And that's it. I love it.
• 1:07:57
  We're not gonna. We're just gonna be happy just
• 1:08:00
  somewhere else. But we're just just like loving
• 1:08:03
  on the Zul beer, though at the same time, like I love.
• 1:08:04
  This. Yeah, we're go, We'll go.
• 1:08:07
  We'll keep buying your beer, but yeah.
• 1:08:10
  See, now you got me changing things under my name so.
• 1:08:13
  We love Zul. It took me a while to catch up,
• 1:08:17
  but I finally got no. No, it's good.
• 1:08:21
  I'm empty, boys. Well, you've spent too much time
• 1:08:24
  on beer. I have spent too much time, too
• 1:08:27
  much money and time on beer and I know, I know that my twin
• 1:08:30
  girls are going to be up in like 45 minutes too.
• 1:08:33
  So this is. Didn't Mitch.
• 1:08:35
  Didn't. You have a heart out, Mitch
• 1:08:36
  hasn't got a pretty stop time too, so yeah, it works.
• 1:08:39
  I've. Got a few minutes?
• 1:08:40
  OK, all right, we're good. All right.
• 1:08:43
  Well, fellas, I mean we can keep drinking, but let's let's wrap
• 1:08:46
  it up. These are my 2:00 tonight.
• 1:08:48
  By the way, I had the in addition to the Southern Grist
• 1:08:52
  hot butcher collab living, I mean fate LA forces new West
• 1:08:55
  Coast drifting horizons was super killer.
• 1:08:58
  I had that to 7.2% ABV. This was the right order to
• 1:09:02
  drink it. The Southern Grist was a higher
• 1:09:04
  ABV but it was a New England style IPA versus the Westie here
• 1:09:07
  which has the higher IBU count. So lower alcohol but hoppier,
• 1:09:12
  more face peeling. Definitely the right order to
• 1:09:14
  go. On that one, do you know what I
• 1:09:15
  don't see, Rich? I drank that last night so I had
• 1:09:19
  AI, had a cigar and a double oak there.
• 1:09:21
  You go KBS break, Yeah. K sorry.
• 1:09:24
  It was the last one. It was the last one in my.
• 1:09:27
  Fridge. At this rate we're gonna have a
• 1:09:29
  year of KBS. That's the double oak every,
• 1:09:32
  every time. It's a great don't drink, don't
• 1:09:35
  drink 3. Was it two or three?
• 1:09:36
  It was either. Yeah, I think you had two.
• 1:09:38
  No, it was 2 KBSS and then an IPA at the end or something like
• 1:09:42
  that. Whatever, don't do that.
• 1:09:45
  Whatever it was that I did, don't do that because that's a
• 1:09:47
  terrible idea. I.
• 1:09:49
  Would Yeah I think you said you had a hangover for like 2 days
• 1:09:51
  or something. That sounds about right.
• 1:09:53
  Yeah, part of me is that I'm 40, so one day hangovers are now 2
• 1:09:56
  day hangovers. Yeah, don't listen to Rich.
• 1:09:59
  He's drinking really good stuff. Just just.
• 1:10:01
  Drinking, Yeah. I'll just keep drinking it,
• 1:10:03
  don't worry about. For it the next day, I guess you
• 1:10:05
  can't get a hung, I guess you can't get a hangover if you
• 1:10:08
  never stop drinking so. You can't get a hangover if you
• 1:10:13
  don't attempt to get one. That's right and all the time.
• 1:10:17
  All right, well fellas, cheers to all of you.
• 1:10:20
  Great idea, Rich, by bringing this up and just we all just get
• 1:10:23
  together and hopping on the mics and we'll put this out
• 1:10:26
  somewhere. So yeah, we'll do it.
• 1:10:27
  Sounds good. Cheers fellas.
• 1:10:30
  I'm gonna hit the stop butters. Yeah, cheers.