Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Cincy Brew Dads - Porch Beers, Brewery Reviews & Cincinnati Craft Beer | Episode 125

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Cincy Brew Dads - Porch Beers, Brewery Reviews & Cincinnati Craft Beer | Episode 125 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:05
  Stand by for the Brewery Underground podcast.
• 0:14
  In Nashville. 'S heart will rise, Crafts and
• 0:17
  brews will meet the skies. Steven Scott Daily The Way
• 0:23
  Brewery Underground, night and day.
• 0:40
  And here we are, the Brewery Underground podcast.
• 0:42
  We are returning again for another episode this week.
• 0:47
  We are in Nashville, TN. I am Steve.
• 0:50
  He. You are.
• 0:51
  You are who again? Scott Scott, Scott Scott.
• 0:55
  I told you I didn't study. Does it say that on?
• 0:58
  Your shirt. I don't.
• 1:01
  Know my mom wrote it in the my mom wrote it in the tag I was
• 1:04
  looking. For.
• 1:07
  Oh man, yeah, that's right, you know.
• 1:08
  We're back down. Yeah, we're.
• 1:11
  Back That's right, I have to look down on my shirt because it
• 1:14
  doesn't say Steve, it says Cincinnati it.
• 1:17
  Can finds you and just finds you in a lineup anywhere.
• 1:20
  You can. You can.
• 1:22
  Yeah, I would stand out quite a bit in a lineup.
• 1:24
  That's right. But you know, Cincinnati, we are
• 1:29
  we are talking about all things Cincinnati and and beer tonight
• 1:34
  on this podcast episode because we have from my hometown of
• 1:38
  Cincinnati, we have Matt and Ryan.
• 1:41
  They are the Cincinnati Brew Dads guys.
• 1:46
  Thanks for joining us. We appreciate it.
• 1:48
  Thanks for having us. Yeah, that's great.
• 1:50
  I think they've shortened it a little bit to Cincy Brew Dads.
• 1:54
  Yeah, kind of just kind of probably makes for, you know,
• 1:56
  the emails to be a little shorter.
• 1:59
  That's. True.
• 2:00
  Yeah, guys, thanks for joining us, man.
• 2:01
  I the reason, not the reason, but we saw you guys just kind of
• 2:05
  early on, whether it was YouTube or Instagram, I like these guys
• 2:08
  are beer drinkers. These are guys are just regular
• 2:10
  old down to earth buddies. You're drinkers.
• 2:14
  And I was like, I like these guys right out of the gate
• 2:16
  before we even talked. Great.
• 2:18
  Yeah, I appreciate that. Yeah.
• 2:19
  We, I I've been passionate for a beer for a very long time.
• 2:23
  Brian moved in next door and 2020 and more passion for beer
• 2:29
  got untapped and became a game. How many beers can we find and
• 2:33
  check into? Yeah.
• 2:36
  Well, there's a couple of questions I got to ask you guys
• 2:39
  straight out of the gate as a guy that is from Cincinnati like
• 2:42
  myself. Yeah.
• 2:44
  Are you an East Sider or are you a West Sider?
• 2:47
  I'm a centralist. OK.
• 2:52
  Well, we live outside the 275 loop, so I don't know what that
• 2:55
  counts. We're, yeah, we're in the great
• 2:57
  White North right now. Yeah, I guess.
• 2:59
  You're in the great white N What?
• 3:00
  What part of what part of town? Liberty Township, Monroe area.
• 3:05
  Yeah, yeah, yeah. But I, I grew up in like the
• 3:09
  Forest Park in Springdale area. Yeah.
• 3:12
  So for me, like Colerain Ave. was West and Montgomery Ave.,
• 3:16
  Montgomery Rd. was east and we kind of kept everything right in
• 3:20
  the middle there. All right, Yep, I've been
• 3:23
  basically in this area all my all the time I've lived here,
• 3:27
  moved here when we were I was 8 years old.
• 3:29
  So I'm basically Cincinnati more than anything else, so.
• 3:32
  Well, I'm a W sider by nature. And of course, the next
• 3:36
  question, because anytime you run into somebody from like
• 3:38
  Cincinnati, you start asking what side of town, you know,
• 3:41
  when we say, well, I'm W sider. All right, the next question.
• 3:44
  We're we're not going to do all this all night, But the next
• 3:46
  question, high school. That's right.
• 3:48
  You know which high school? Monroe for me.
• 3:51
  All right. Princeton for me.
• 3:54
  Oh, Princeton, Yeah, I have. I have a really funny story
• 3:57
  about that. So a couple of years ago when
• 4:00
  Scott, Scott and I were up there and we actually stayed right by
• 4:04
  Third Eye and we were going past Princeton High School.
• 4:08
  And I I looked at Scott and I said, here's some random trivia
• 4:11
  for for you that no, that you're not going to care about.
• 4:14
  But I said Princeton High School.
• 4:17
  That's where Carmen Electra went to high school.
• 4:19
  Yeah, she went there for a year, I think, and then she was at the
• 4:23
  school that created performing arts.
• 4:25
  Downtown is right here, yeah. And he was right.
• 4:28
  I didn't care. He.
• 4:30
  Didn't care. No, no, just that random thing.
• 4:35
  Well, I'm, I went to Coleraine. So yeah, I grew up in Coleraine.
• 4:38
  And then the third question, I mean we then we could go on on
• 4:41
  there with these, but the third question, probably the most
• 4:44
  important skyline or Gold Star. I knew that was going to be the
• 4:48
  question. Yeah, Yeah.
• 4:51
  For me, it's usually Skyline. I I am not an elitist.
• 4:54
  Like, I don't want to say like, if you like Skyline, you can't
• 4:56
  like Gold Star because they are so similar.
• 4:59
  I almost think Gold Star's Coneys might be better.
• 5:02
  Might be the hot dog, but Skyline's usually my pick.
• 5:06
  Yeah, I I was Gold Star for a long time, with the caveat that
• 5:10
  I'd eat either, and they really weren't that different.
• 5:13
  But then I married into a Skyline family so I really don't
• 5:16
  eat Gold Star anymore. Is that, is that a guilty
• 5:20
  pleasure, Matt? You're out by yourself one day,
• 5:22
  and every now you just sneak in somewhere.
• 5:23
  You let you know what nobody has to know.
• 5:26
  With The Walking distance of my office so I haven't been known
• 5:28
  to go there from time to time so.
• 5:32
  I had to break down about two weeks ago and go to the store.
• 5:36
  I had, I have not been to Cincinnati since December and I
• 5:39
  was like, I got to go. I don't normally go and get like
• 5:41
  the frozen stuff at the store, but you know, I had to break
• 5:44
  down and and get some. So, you know, I'll be up there
• 5:47
  soon to get some. Have you guys ever had Blue Ash
• 5:49
  chili? I have, yeah.
• 5:51
  It's been a long time, but yeah, I've had Blue Ash chili.
• 5:54
  Blue Ash chili similar. It's good, it's meaty, and also
• 5:57
  instead of just doing like all the way up to the five way, they
• 6:00
  have the sixth way where you can add the fried jalapeno caps to
• 6:04
  it too. If you like a little spice,
• 6:06
  that's good too. Mike, Steve, you haven't taken
• 6:08
  me there yet. When we get up that way, next
• 6:09
  we'll go. Yeah.
• 6:12
  If you're allowed, if you're allowed to be seen outside of
• 6:14
  Skyline, I don't know. That's right.
• 6:16
  I oh, I am. Yeah.
• 6:17
  Yeah. Well, I got I got Scott in the
• 6:20
  Skyline chili a few years ago, probably about eight or nine
• 6:22
  years ago when we were rolling on through.
• 6:24
  And first time he went there, I thought he ain't going to like
• 6:26
  it. And I really wasn't convinced he
• 6:28
  was. And then about I knew he, it was
• 6:31
  over the last couple of years, but then over the past year or
• 6:33
  so, he went through Cincinnati with his nephew and they stopped
• 6:38
  at Skyline Chili and they're texting me pictures and I'm
• 6:40
  like, wow, you must really like it because you went there
• 6:43
  without me. I took him.
• 6:45
  It was a rite of passage for him.
• 6:46
  I took him. He never been.
• 6:47
  I said like it or not, you're going.
• 6:49
  And we went and he, he said he enjoyed it.
• 6:51
  I don't know. He said he enjoyed it, but I
• 6:54
  can't eat it like you you. Got me in the mood for I
• 6:56
  couldn't eat it all the time but it is good.
• 6:59
  Yeah, yeah, I'll definitely. Not now, if we're there, if
• 7:04
  we're there four or five days, Steve could eat it all.
• 7:07
  Four or five days that where he doesn't Well, if.
• 7:09
  You're in town and you and you don't get it all the time.
• 7:12
  Sure. I've been known to come to town
• 7:16
  for about four days and have it maybe twice, you know, maybe
• 7:19
  three times or take some home. So, you know, that's just just
• 7:22
  one of them things. Yeah, I had an ex brother-in-law
• 7:25
  who whenever he would come to town, he would get like, I
• 7:27
  believe like 6 cheese coneys. I eat them all out of city and I
• 7:33
  was like, that's too much. Yeah.
• 7:34
  That's a little bit too much, yeah.
• 7:37
  Save some from. This about my limit.
• 7:42
  So what are you? What are you guys drinking
• 7:44
  tonight? We see.
• 7:45
  It looks like you have some third eye, is that right?
• 7:47
  You've got third eye, but I've got the third eye glass.
• 7:50
  So this is Valkyrie, a Norwegian IPA from Esoteric.
• 7:54
  Yeah, nice. And I have Intersite which is
• 7:57
  the black walnut brown ale from third eye all.
• 8:01
  Right. Delicious.
• 8:03
  Yes, nice, mine is good as well. Very good.
• 8:07
  You, you may have heard of these guys, Great Lakes.
• 8:09
  We happen to have them in Tennessee.
• 8:10
  Now, not this particular one, but I have one, the Conway's
• 8:13
  Irish Ale. I have the the stout in the
• 8:16
  fridge. I got some of those in my fridge
• 8:19
  right now so. Yeah, I would say we just drank
• 8:20
  one of those yesterday for some content, yeah.
• 8:23
  Nice. That's a good beer.
• 8:25
  Yeah. Steve, what have you got?
• 8:27
  Well, I brought the Cincinnati tonight.
• 8:29
  I am drinking the Mccool from Rhine Geist right?
• 8:31
  Here. No, it's a good one.
• 8:32
  That's a good one. Haven't had it yet.
• 8:35
  Well, started drinking it a few minutes ago.
• 8:36
  It is good. And of all the check insurance I
• 8:39
  have on on tap from breweries, Rhine Geist is my #1 ranked
• 8:44
  check in. So yeah.
• 8:46
  Wow, OK. Yeah, yeah, he was one of my
• 8:49
  favorites up there. He was reading the can before
• 8:51
  and I've had it and it was very good, but it's had notes of
• 8:54
  coffee which I did not realize in an Irish red Irish ale.
• 8:58
  So that's what it said on the can, which I thought was pretty
• 9:00
  interesting. Yeah, I remember if we picked up
• 9:02
  the coffee or not. I know we even reviewed that.
• 9:05
  Yeah, we did Instagram. Yeah, on Instagram and I
• 9:08
  remember if we got the coffee, we I just remember we enjoyed
• 9:10
  it. Yeah, it was really good.
• 9:12
  When I was in Columbus last we I stopped at a like a tap room and
• 9:15
  they had that and I had that first and they had another Irish
• 9:18
  red on on tap right next to it and I had them both side by side
• 9:22
  and the Mccools blew it out of the water.
• 9:25
  Yeah, I know. We liked it a lot.
• 9:26
  We put it in in the forest somewhere because it was.
• 9:29
  It's really solid for a red, so yeah.
• 9:31
  Nice, nice, so guys, I love so I even have a note here.
• 9:35
  I says I was going to ask you how you guys know each other and
• 9:38
  I and I even have I picture you guys living on the same St. you
• 9:41
  literally just so as you live right next door to each other.
• 9:44
  We're literally next door to next.
• 9:45
  Door neighbors. That's it.
• 9:47
  That is. I I moved into the neighborhood
• 9:50
  right before everything got shut down with quarantine.
• 9:54
  Wow. OK.
• 9:54
  And then it was like Mother's Day that year.
• 9:56
  This huge storm blew through and like, our privacy fence
• 10:00
  literally blew into Matt's yard. Like just toppled over.
• 10:04
  We've had a boardwalk between our yards.
• 10:06
  Yeah, we had a nice boardwalk between our yards at one point,
• 10:08
  but like the next day or whatever, I told my wife, so we
• 10:12
  should probably go talk to these new neighbors and just
• 10:13
  acknowledge the fact that we are aware our fences laying in their
• 10:16
  yard. So, and after that then like we
• 10:19
  just started talking about, you know, like beer and then nerdy
• 10:22
  things. And you couldn't socialize at
• 10:24
  that time unless you're outside. So we would have porch beers,
• 10:27
  which we continue to this day. And with the wives and, yeah,
• 10:31
  just kind of our way of once a week and sometimes twice a week
• 10:34
  just getting together, having beers.
• 10:36
  Even when he got cold, we were in his garage with space
• 10:39
  heaters. But we we were pretty diligent
• 10:42
  about keeping it going. Yep.
• 10:44
  When did the actual sense of brewdads form?
• 10:47
  I know you know, you had some, some, you know some get
• 10:50
  together, some stuff, but when did you say we need to do
• 10:52
  something with this? You want to.
• 10:55
  Create something. Yeah.
• 10:57
  So we, we always have a special place in our heart for Listerman
• 11:01
  Brewing because it was March, I think of last year, March of
• 11:07
  last year, we're sitting at Listerman and Ryan was like, you
• 11:10
  know, we should probably be filming this.
• 11:12
  And I was like, all right, let's do it.
• 11:14
  I went and bought microphones and a stand the next day.
• 11:17
  And it's like, it would just felt like one of those things.
• 11:19
  It's like people will talk about something like that.
• 11:22
  I just felt like we just need to do it.
• 11:24
  So I just started buying stuff, started thinking about names.
• 11:28
  He's a graphic designer. So he did our logo and
• 11:30
  everything and it just kind of blossomed from there.
• 11:33
  We started filming in June and our first post was in July.
• 11:38
  Yeah, Hell yeah. Yeah, We had just started, we
• 11:42
  had just started going to breweries like once a month at
• 11:44
  the beginning of that year. So that's why by the time we got
• 11:47
  the Listerman and we had some thoughts about where Listerman
• 11:50
  was at that point. Yeah.
• 11:52
  I was like, do you think we should be recording this?
• 11:54
  And he was like, do it, let's go so.
• 11:57
  Well, I have to say that it broke my heart when they closed.
• 12:01
  I mean, I knew, you know, I'd heard over the last few years
• 12:04
  when they changed hands that there were some things going on.
• 12:07
  Yeah, man, Scott and I mean some other friends, we have some
• 12:11
  friends, the Hill Tappers out of Louisville and they, they were
• 12:14
  there. We were all up there in May of
• 12:17
  last year at Listerman. We, I mean, probably, I guess
• 12:22
  Scott, you and I probably have gone there over the last 10
• 12:25
  years or so every time we come up, you know, one once or twice
• 12:29
  a year. And I remember getting, you
• 12:32
  know, seeing the night that I saw they were going to close the
• 12:35
  next day. And it was just like one of
• 12:36
  those, Oh my God, are you? Kidding me?
• 12:38
  No. Warning.
• 12:40
  No warning, no warning. And I I still have not heard
• 12:44
  anything about why that happened.
• 12:46
  Have you guys ever heard as to anything about why it was so
• 12:49
  abrupt? No, I just, I don't think so.
• 12:53
  No ownership wanted out basically.
• 12:55
  But and, you know, they had the Chacao Day and then the next day
• 12:58
  they're like, yeah, we're closed.
• 13:00
  Yeah, it was very odd. Like they didn't give anyone any
• 13:02
  notice. So that kind of put a bad taste
• 13:05
  in a lot of people's mouths. Yeah.
• 13:08
  Even by the time we went there and I had had many Listermann
• 13:11
  beers in the can, that was. Something we drank on the porch
• 13:13
  a lot. And had a great affinity for.
• 13:15
  And then when we went there, there was so many red flags.
• 13:19
  And I was like, what's going on with this place?
• 13:22
  Yeah. So we weren't surprised.
• 13:24
  We were sad, but not surprised. Yeah.
• 13:26
  Yeah, no. Absolutely hated it though,
• 13:28
  because for years, you know, and we'll, we'll get to talking
• 13:32
  about some of your favorite breweries up there.
• 13:33
  But for years for if, if you had to name like my top five
• 13:36
  breweries up there, that was one of them.
• 13:39
  And I know we had heard when they, you know, a couple of
• 13:42
  years ago and we've been up there and we've been in some
• 13:46
  other breweries, you know, we started hearing the chatter
• 13:49
  about new ownership and there was a lot of hard feelings of
• 13:53
  different things and some of the other folks that had ranted and
• 13:56
  scattered and gone to other places.
• 13:58
  And so, you know, it's just really unfortunate that such a
• 14:01
  brand. I, I really hope at some point,
• 14:04
  I don't know where those recipes are now or who has them, but I
• 14:07
  hope at some point somebody brings back some of the, the
• 14:11
  recipes of Listerman because man, what a great brand.
• 14:13
  Yeah, well, apparently the recipes aren't proprietary, so
• 14:16
  if any of the past Brewers have them, they could use them.
• 14:19
  I mean then. One of the guys go to wandering
• 14:22
  monsters. Yeah, Listerman, Listerman, like
• 14:25
  has reproduced all over the place, I guess.
• 14:27
  Like one of the Brewers went to fret board and was a Brewer fret
• 14:29
  board. And then Jason Brewer, who's not
• 14:32
  a Brewer, even though his name is Brewer.
• 14:33
  That messes me. Up I went to started Wandering
• 14:35
  Monsters, and I think there's another guy who went, oh, just
• 14:39
  recently, Cartridge, I forget his name.
• 14:41
  The Brewer Cartridge Brewing came from Listerman also, so we
• 14:47
  have still a less Listerman presence around the city.
• 14:51
  Yeah, at that point Wandering Monster and Cartridge make
• 14:54
  fantastic beers. So I they both do hopefully
• 14:57
  maybe Listerman lives on the old Listerman lives on a little bit
• 15:00
  there, so. Well, and Wandering Monsters we
• 15:03
  have not been to. I actually had them.
• 15:07
  I haven't been to the brewery, but last year I was up there or
• 15:11
  the year before, I should say, it was a Mitten fest and they
• 15:15
  were there and I think I had maybe one or two of their beers
• 15:18
  at that point. And that's when I heard, you
• 15:20
  know, a lot more about they have sort of the Listerman
• 15:23
  connection. And so Scott and I are actually
• 15:26
  coming up in October or September, I should say for
• 15:29
  Oktoberfest Cincinnati and we'll be up there for a few days and,
• 15:35
  and Wandering Monsters is definitely on the list to get
• 15:40
  there this particular time. So I'm assuming you guys have
• 15:42
  been there. Yeah, we went there.
• 15:44
  We filmed an episode there. I actually painted at one of the
• 15:48
  garage doors there. There's some contest and I was,
• 15:52
  and there's three garage doors and I was one of the ones
• 15:54
  chosen, so I got to paint one of the garage doors.
• 15:57
  And yeah, I was even going to ask you guys since I heard you
• 16:00
  were coming up Oktoberfest. I'm like, OK, where haven't you
• 16:02
  been? Because Matt and I want to be
• 16:04
  like your Sherpas to take you to a place you haven't been yet.
• 16:07
  And Wandering Monster was one of the ones that was.
• 16:10
  I was like, I don't know. If you've been tottering
• 16:11
  monsters. That would be definitely one
• 16:14
  that you should definitely go to.
• 16:16
  So here is sort of, I know, yeah, I know where I want to try
• 16:20
  to get to this time. So that area, I have a cousin
• 16:23
  who lives over in that area. And a few years ago he took us
• 16:27
  to Mount Carmel and that was a fun night.
• 16:30
  And then we went to St. Side and you know, of course,
• 16:33
  that was a great night going to St.
• 16:35
  Side as well. In fact, we're getting them on
• 16:37
  the podcast here soon. So that's going to be that's
• 16:40
  going to be fun. Great.
• 16:41
  Now everybody knows. Oh girl.
• 16:44
  Spoilers. You can you can spoil out there,
• 16:46
  Scott, I'm. Just kidding.
• 16:49
  I didn't know that was a spoiler, Scott.
• 16:51
  It's not. I'm just kidding.
• 16:53
  I know, but no, I, I think on that side of town, you know,
• 16:58
  like last year, we ventured out to Little Miami, which was a
• 17:02
  long overdue trip. And we knew that it just rained
• 17:06
  the day we went there, so we weren't able to sit outside.
• 17:08
  So we're hoping to get back there.
• 17:10
  Yeah. But yeah, definitely want to get
• 17:12
  the wandering monsters. I've heard, well, Paradise
• 17:16
  Brewing. I had not.
• 17:18
  Been there but it looks like quite a place, like it's like
• 17:21
  wood paneling and it looks old school but I've heard good
• 17:24
  things about them. Yeah.
• 17:26
  Yeah, I think also not too far from there, another place we've
• 17:29
  not been is Dead low. I was about to say that, yeah.
• 17:33
  And you guys had just checked in the other day.
• 17:36
  You were checking in the Phoenix, a Mexican lager, which
• 17:39
  I've. Had, yes.
• 17:41
  Yeah, that's up right now. I think it posted yesterday or
• 17:44
  short. It was like, yeah.
• 17:45
  Like 2 days ago. Yeah, yeah.
• 17:47
  Yeah, oh, you definitely want to try more dead low stuff.
• 17:51
  Yeah. So I'm hoping to you know,
• 17:53
  barrage that area of some breweries that we haven't been
• 17:56
  in been to, you know over there and and hopefully get to some of
• 18:00
  those. And then the other one is Big
• 18:03
  Ash. OK.
• 18:05
  Yeah. So hopefully we'll get.
• 18:08
  The big ash, yeah. That's a.
• 18:11
  That's one thing that's been fun about doing this.
• 18:12
  This is like it was kind of a reason for us to do it is
• 18:15
  because we're in this brewery rich environment.
• 18:18
  There's so many we still haven't even been to yet.
• 18:20
  So it's like our way of like, OK, which one are we going to go
• 18:23
  to this time that we've never been to?
• 18:25
  So it's like we're like discovering our city as we go,
• 18:29
  you know? Well, and, and Scott, there's
• 18:32
  this and like, you know, me being from the area, you know,
• 18:35
  I'll tell them like, OK, so if we're going to go here and you
• 18:38
  know, usually we've stayed, we've tried to stay over in like
• 18:41
  the Oakley area, which is kind of a center point for things.
• 18:44
  And we, and there's so many like north of where where like where
• 18:47
  you guys are and we've hit, hit some of those.
• 18:50
  But we really want to get at some point.
• 18:53
  We've we've gone to Saunder up in Mason.
• 18:56
  Yeah, but at some point and you mentioned cartridge, you know,
• 18:59
  we know where that is, but it's so far up.
• 19:01
  It's just like, you know, got to, got to take, got to take
• 19:04
  some time to figure out how to get to all those at some point.
• 19:06
  So if you stay in Oakland, did you make it to 9 Giant?
• 19:09
  And that's in Pleasant Ridge. So we've been to Dying Giant, we
• 19:14
  haven't been to the Fermentorium and that's another one that,
• 19:18
  yeah, well, wasn't open a couple of years ago when we went, but
• 19:21
  that's another one that I think on this particular trip that
• 19:26
  that we want to get to. So yeah, there's there.
• 19:28
  There's going to be a lot, hopefully, that we're going to
• 19:30
  accomplish on this trip. Yeah, the Fermentorium is great.
• 19:32
  It's got lots of big experimental bird beers, more
• 19:37
  than just what's on their regular tap list.
• 19:40
  If you even make it up to cartridge, you just go a little
• 19:43
  further north now. There's also Depot Brewing in
• 19:46
  Morrow. OH, so B.
• 19:48
  CS is nearby and. B CS Brewing and Mason this is
• 19:51
  right there also, so there's a few that you could batch those
• 19:54
  together as well pretty easily. Well we keep adding days every
• 19:58
  time we go so this is just another swear.
• 20:02
  I swear. God, it went from a long like
• 20:04
  Memorial Day weekend to like. I don't know what we say, 10
• 20:09
  days last time between Cincinnati, Cleveland, Columbus,
• 20:14
  kind of back through Louisville. I mean, it was 8910 days and the
• 20:17
  last time we went up there. So we keep adding days.
• 20:19
  It'll be a month sometime soon. Yeah, yeah, yeah.
• 20:25
  I. Think I think if you, you know,
• 20:27
  obviously when when people are talking about that area because
• 20:32
  it is so spread out. So you know, the tri-state as
• 20:34
  they call it, if you're looking at that.
• 20:37
  So from you know, like north of Kentucky all the way up to where
• 20:40
  you're talking about like north of town Mason and all that.
• 20:43
  I think we probably have been to about 40 breweries, which is
• 20:47
  probably about half. Yeah, that's respectable for
• 20:50
  sure. It isn't.
• 20:53
  It's always kind of, you know, we can't get them all save some
• 20:55
  for another trip, right? We're going to go Indigos more
• 20:58
  often, but we go back ahead, let's say something else and we
• 21:00
  have our staples that we like to go to.
• 21:01
  But here's, you know, next time we'll go a little further out or
• 21:03
  we're going this direction and we're going this area that we
• 21:05
  haven't been to and we just keep checking, checking boxes.
• 21:09
  Yeah, that's great. Even Northern Kentucky has two
• 21:13
  of our favorites, like Fabled and Wooden Cask.
• 21:16
  Yeah, you can't go wrong with either one of those.
• 21:18
  And of course, Braxton's there too, and Braxton Barrel House,
• 21:22
  so there's a few other options also in that area, but wooden
• 21:26
  cask and fabled, like we've discovered those since we've
• 21:29
  started this channel and they're way, way up our list already.
• 21:34
  Yeah, we went to Fabled last year on the way into town, hit
• 21:38
  there. We actually probably would have
• 21:40
  stayed there a little bit longer, but the day we were
• 21:42
  coming up, we were going to a Reds game and they moved it up
• 21:45
  like an hour and a half because it was going to rain.
• 21:47
  And so we got in town. I mean, we were coming in town
• 21:51
  that day. And then we went, we went to
• 21:53
  Fable and it was like an hour and then we had to get the heck
• 21:56
  out of there 'cause we had to get downtown, you know, to go to
• 21:59
  the ballpark. But.
• 22:01
  Yeah, been. To the wooden cast, a couple
• 22:04
  times. We didn't go there last year
• 22:06
  'cause we ended up going. I've, you know, Scott got
• 22:10
  introduced. I've been there a couple times.
• 22:12
  Have you guys been to Darkness over in Newport?
• 22:14
  I've been to Darkness and we also have not yet been to the W
• 22:19
  6th tap house that's right there too.
• 22:21
  Yeah, yeah, we went there. Yeah, went there too.
• 22:23
  It's right, right within walking distance of Braxton over there
• 22:27
  in Covington. Great spot.
• 22:28
  They call it Covington House. I think it's really nice.
• 22:31
  Yes, you got a lot of stuff to look forward to.
• 22:35
  You guys drink beers on porches. Whose porch do we find you in
• 22:39
  today? And then do you alternate and
• 22:42
  you just are just kind of like, hey, we're over here tonight or
• 22:44
  we're over here tonight. How does that work?
• 22:46
  When we film, we're typically filming on his porch.
• 22:49
  Yeah, this is Ryan's porch. This is my porch.
• 22:51
  Yeah, yeah. Is it?
• 22:52
  Is it just the? Yeah, we've filmed here a few
• 22:55
  times and we were trying to change things up and just see
• 22:58
  what works and stuff at the wall and see what sticks.
• 23:01
  Sure. So you touched on kind of what
• 23:04
  you do, but talk about talk a little bit more about what Cincy
• 23:07
  Brew dad's is. You got a YouTube channel,
• 23:11
  you've got Instagram, you guys are all over the place.
• 23:14
  Kind of talk about what what it is you do with because you're
• 23:17
  putting stuff, your content is incredible and it's out all the
• 23:19
  time. You kind of kind of talk and go
• 23:21
  into that. Yeah, thanks.
• 23:23
  Yeah, but it really, we always say and we joke with people, we
• 23:27
  are doing exactly what we were doing before.
• 23:29
  We stuck a camera up. We sit down, we drink a beer, we
• 23:33
  talk about what we like about it, the qualities about it.
• 23:36
  We always rate things on untapped.
• 23:38
  Like you said, we start, we were going to Brewers before, but
• 23:40
  last year we said we got to go to a brewery a month.
• 23:42
  We've already bumped that up. Just, you know, added, added the
• 23:47
  ideas of like, OK, how's the venue, how's the food?
• 23:50
  You know, trying to it would keep growing it with more ideas
• 23:53
  of different things we can do. It's really, it's everything we
• 23:56
  do already and just a couple things we've added to it, you
• 24:00
  know? Yeah, we'll do.
• 24:01
  Like our styles Clash, we call it, which is like a blind taste
• 24:05
  test of four beers of the same style.
• 24:08
  And we always taste them. And then we rank our favorite to
• 24:11
  our least favorite. And then we just play this
• 24:13
  stupid guessing game trying to guess which brewery brewed what.
• 24:16
  And we just put like, you know, just a fun little game element
• 24:20
  to it. And we'd also do like our
• 24:23
  variety show. We're usually get a variety pack
• 24:25
  and we'll just kind of go through the variety pack and see
• 24:27
  what's in there. Or we'll have to make our own if
• 24:29
  we can't find a variety pack. Yeah.
• 24:32
  Yeah. It's just been a lot of fun.
• 24:33
  And initially, I don't remember what our original schedule was,
• 24:37
  but now somehow we find ourselves every other day, at
• 24:39
  least we're coming out with something.
• 24:41
  Yeah. And putting something out there.
• 24:43
  And sometimes I wonder why we did that to ourselves.
• 24:45
  But we're able to stick with it. It's working right now.
• 24:48
  It's working, Yeah. And I'm able to keep up with the
• 24:52
  editing. So figure, you know, the more we
• 24:54
  get out there, at least no more people will start to go, oh,
• 24:58
  yeah, I know who those guys are. And, and it's already, you know,
• 25:02
  we're not like got a huge following at all or anything,
• 25:05
  but it's already afforded us like so many opportunities
• 25:08
  already that we wouldn't have gotten otherwise.
• 25:10
  Yeah. Which has been like one of the
• 25:11
  funnest parts. And even if some of the people
• 25:13
  we've met along the way like you guys.
• 25:17
  Yeah, exactly. Yeah.
• 25:18
  Likewise, and that's, it's kind of the same for us.
• 25:20
  It's just the more you're into it, the more you come across
• 25:22
  other people's pads and whether it's the beer community or local
• 25:26
  Brewers or just anybody in the community, and you start having
• 25:29
  these conversations like this is the coolest thing ever.
• 25:32
  Yeah, Yeah, it's a it's. A fun community of people for
• 25:35
  sure. So.
• 25:36
  We, we, yeah, we've met a lot of great, great people with, you
• 25:40
  know, the beer community along the way.
• 25:41
  And like I said, I've mentioned our, our friends, Tom, Brad, the
• 25:44
  Hill Tappers and, you know, two years ago, they, they came
• 25:49
  through Nashville and they had, I guess listened to the podcast
• 25:52
  and they were messaging us about, hey, you know, can you
• 25:56
  guys recommend a couple of breweries if we're coming down
• 25:59
  here? And we're like, yeah.
• 26:01
  And then they're like, hey, would you guys want to meet up?
• 26:03
  And we did. And then after that, you know,
• 26:06
  we've become, they're like brothers to us, man.
• 26:08
  I mean, they've come up and did the sensei when we've, you know,
• 26:12
  the last couple of years, when we've gone to, you know, a
• 26:14
  couple of breweries. We went to Tailspin a couple of
• 26:18
  weeks ago, about a month ago. Well, that time we were getting
• 26:22
  this out, but it was back in the early March that we went to
• 26:26
  Tailspin and hung out with them for a couple of, you know, a day
• 26:29
  or two. So it's just been a lot of fun,
• 26:31
  as you said, just meeting a lot of fun folks in the beer
• 26:34
  community. Yeah, we always talk that we
• 26:37
  want to, you know, eventually travel.
• 26:39
  And I was like, well, we know two guys in Nashville.
• 26:41
  So that's right. I'm all about eating some hot
• 26:45
  chicken and drinking. Some beer.
• 26:48
  You always said you like some spicy stuff, so we don't know
• 26:50
  exactly where I'm going to bring you.
• 26:52
  Nashville is one of my favorite cities S we honeymooned there.
• 26:56
  I've been there probably half a dozen times or better.
• 26:59
  I've not done a brewery experience down there yet, so
• 27:02
  that's definitely a worthwhile adventure.
• 27:04
  So. I know you guys say you met as
• 27:07
  neighbors, but like individually, how long, how many
• 27:12
  years were you drinking craft beer?
• 27:14
  And really, what for the both of you got you in the drinking
• 27:17
  craft? Beer.
• 27:18
  That's a great question. I got to think now I didn't
• 27:22
  study. I'm trying to think I was
• 27:25
  actually late to the beer game. I I even was late to drinking in
• 27:29
  general. I think I had my first like
• 27:31
  started having my first alcohol beverages is like 25.
• 27:35
  And it wasn't until a few years after that where like I started
• 27:37
  drinking beer and starting to figure out what I started
• 27:42
  liking. And I remember like magic hat
• 27:44
  number 9 was one of the first ones where I was like, oh, this
• 27:47
  doesn't taste like the other beers.
• 27:48
  Like there's something different about this.
• 27:51
  So that kind of opened my perspective.
• 27:53
  And then locally, like when I started going to Sonder, that's
• 27:57
  kind of what broke, you know, I busted open the entire like
• 28:00
  local craft beer scene to me. And I remember like you, when I
• 28:04
  first met him, I was like, you've been to Sonder.
• 28:05
  Have you gone to Sonder? Like always bringing up Sonder a
• 28:08
  lot. But since then, it's just, you
• 28:11
  know, expanded my love of so many different styles and so
• 28:14
  many different breweries and all that.
• 28:16
  So I will not disclose what age I was when I started drinking,
• 28:21
  but it was all garbage beer back then.
• 28:24
  I didn't didn't drink it for the pleasure of it.
• 28:29
  My first beer that really opened my eyes to quality beer was a
• 28:34
  Stella. I had a Stella Art.
• 28:37
  Yeah. And I was like, OK, wow, this is
• 28:38
  pretty good. And so just kind of from there
• 28:41
  just a little bit something new just started expanding from
• 28:44
  there. That was probably my mid 20s,
• 28:46
  probably similar to you in that respect.
• 28:49
  I liked a lot of multi year stuff at first when he moved in
• 28:53
  as the reason I got into Ipas. I'd never really liked him
• 28:57
  before but we we started a milkshake Ipas and then New
• 29:00
  Englands and hazies and stuff like that.
• 29:02
  So definitely broaden my horizon since then, but.
• 29:05
  Yeah, I had to kind of usher him into IPA.
• 29:08
  So that was like, all the Ipas aren't what you're saying.
• 29:10
  Like you have to know what type of IPA you're getting.
• 29:13
  And we started getting. And then since then, it's like
• 29:16
  one of his favorite styles. Absolutely.
• 29:20
  It's amazing when you start going down that that path, how
• 29:23
  one thing leads to another and you meet a guy and there's a
• 29:25
  crossover and let me introduce you to this thing and something
• 29:28
  you didn't think you liked. And then all of a sudden you
• 29:30
  found the one thing you found the one that you liked.
• 29:33
  And now let me experiment or, or explore this genre, right?
• 29:36
  And that's, that's kind of all of our journeys.
• 29:38
  And, and I'm still doing that and still discovering new
• 29:40
  things. And it's, it's such a great
• 29:42
  thing 'cause it's so wide open, you know?
• 29:43
  Yeah. That's, that's what I like about
• 29:46
  it. Probably the best is we both
• 29:47
  love, that's kind of where we started.
• 29:49
  Both love sharing something new. He was always getting more beer
• 29:52
  than me. So then it was a challenge for
• 29:54
  me to try to find something he hadn't had to share with him.
• 29:57
  And then, you know, since then, we've, we've actually got a
• 30:00
  pretty good St. of some people similar ages and, and kids and
• 30:03
  just some nice people. So I, I told my wife it's like,
• 30:06
  I just want to have stuff in the fridge at all times in the
• 30:09
  garage that I could share with people different styles for
• 30:12
  different people that like things they I'm over.
• 30:15
  I want to offer him a beer and show him something new.
• 30:17
  And then that's what we do. So.
• 30:19
  Well, and you mentioned Saunder, I know for me, Scott probably is
• 30:24
  this way, but I know for me if if I'm ranking like my top five
• 30:29
  favorite breweries in that area, Saunder is in the top five.
• 30:32
  And it's not just because of the beer.
• 30:35
  I mean the space is just absolutely tremendous.
• 30:37
  And I don't know if you guys do you guys also when you're
• 30:41
  ranking, you know, your favorite breweries and talking about
• 30:44
  that, I mean, certainly it's about the beer, but you're also
• 30:46
  going in, you're going man, where I am.
• 30:49
  I mean, I feel like I'm at a really special place.
• 30:52
  Yeah, I would say I'm just this is off the cuff because again, I
• 30:55
  didn't study, but I would say it's probably 70% is the beer.
• 31:00
  But then we are considering what's the food options, what's
• 31:02
  the atmosphere, what's the space like?
• 31:05
  You know, how easy is it to park and all those things?
• 31:08
  I think it's, it is, it's the whole experience.
• 31:10
  Mostly the beer for us is beer lovers, but I think that there
• 31:14
  are the other pieces that go into it for sure.
• 31:17
  So. Yeah, I think I could forgive a
• 31:20
  bad space or a below average space if the beer in the food is
• 31:25
  still good. Yeah.
• 31:26
  But you know, there are places that where you go in either
• 31:30
  inside or outside, and if it's impressive, you're like, wow,
• 31:33
  this like I think like, yeah, you guys have been to Northern
• 31:36
  Row, right? When you go into Northern Row,
• 31:39
  you're like, this place is just beautiful.
• 31:40
  And like, yeah, it's just, it's amazing.
• 31:43
  You feel like you're in some historical old tap room, and
• 31:46
  it's, yeah, really, really cool. So, so we have been, so we have
• 31:50
  been to Northern Row and then back in December when I was up
• 31:54
  there, I was in town visiting family and then one of our
• 31:59
  friends has been on the podcast. She's on social media.
• 32:02
  Liz, everyday I'm bubbling. We've got together and we went
• 32:06
  in the Northern Row and I was sitting there at the bar and we
• 32:09
  were about to leave and I said to the beer tender, hey man, we
• 32:12
  got our Brewery Underground podcast sticker.
• 32:13
  Can we put it up? She calls the general manager
• 32:16
  over there and he puts the sticker up.
• 32:19
  He christens it. I got video of it and then he
• 32:21
  goes. Got about 10 more minutes.
• 32:23
  I'd like to take you downstairs and show you like some history.
• 32:26
  And then we got them on the podcast.
• 32:28
  Yeah, we listened to that one. Yeah, and that's actually turned
• 32:31
  out to be one of our most listened to podcast.
• 32:34
  I think it is it ranking number one for us right now?
• 32:37
  It's number one, yeah #1. It was a great podcast.
• 32:40
  Those guys are awesome. We we've obviously been there,
• 32:43
  but we haven't filmed there yet. And after listening them to your
• 32:45
  podcast is like, man, we got to bump them up the list.
• 32:48
  We got to get over to Northern Rd. again and do some content
• 32:50
  so. Yeah.
• 32:51
  And that was just a, that was just a night that, you know, I
• 32:54
  didn't expect any of that, you know, but I was like, it'd be
• 32:58
  great to get them on because we're always trying to get
• 33:01
  different breweries on. They were just, you know, they
• 33:04
  were just absolutely fantastic. But yeah, you're talking about,
• 33:07
  you're talking about that space over there.
• 33:09
  I mean, it is tremendous. And the history of it is just
• 33:12
  absolutely, you know, that way as well.
• 33:14
  When we go for it in the fall, we have every intention of doing
• 33:19
  because they invited us to and we, we actually talked about it.
• 33:21
  We're going to, we're going to do a podcast from Northern Row.
• 33:24
  We're going to do it from there. So yeah, yeah, they record it.
• 33:26
  You guys come join us or something, depending on that.
• 33:29
  We, we have every intention of doing it from there.
• 33:31
  And and maybe esoteric they they mentioned it too.
• 33:34
  So we might knock out too while we're again adding more days
• 33:37
  but. Yeah.
• 33:39
  Yeah, Esoteric is definitely worth it too.
• 33:41
  They have a good space too. They have great beers.
• 33:43
  I don't know if you saw it. We recently released a two-part
• 33:47
  episode from Esoteric. I just thought the passion they
• 33:50
  have for the craft and what wouldn't Nick does and then
• 33:52
  Brian, all that just it's an awesome place, so.
• 33:55
  Yeah, we we went there again. That was another place.
• 33:59
  Esoteric. I always, if you listen to the
• 34:02
  podcast every once in a while the joke becomes Steve has his
• 34:05
  growing list, which I do. But Esoteric had been one that
• 34:11
  every time I come up there, I'm like, got to get there, got to
• 34:13
  get there, got to get there. And we were up there back in May
• 34:16
  last year. I said to Scott, I said, we're
• 34:19
  getting that Esoteric and I had had their beer, you know,
• 34:23
  purchase it at party store. So I'd already had some of their
• 34:26
  beer and liked it all and went in there and I wasn't sure like
• 34:31
  what to expect just in terms of how long we're going to be here
• 34:35
  and are we going to move on to other things.
• 34:37
  And Scott, talk about that visit, man.
• 34:39
  Because it, I mean, it was, it was, it exceeded our
• 34:42
  expectations. It really did.
• 34:44
  Well, we, we, we were emailing John back and forth, Hey, we're
• 34:47
  coming up or whatever. And you know, we were kind of
• 34:49
  coordinate the podcast or whatever he goes when you guys
• 34:50
  get here, come, you know, say hello.
• 34:52
  And I didn't know I walked up and got a beer first and then we
• 34:56
  went kind of sat down and kind of, hey, I'm working.
• 34:58
  John was the one that poured me the beer.
• 35:00
  Hadn't met him yet. And then he comes over and goes,
• 35:04
  oh, I know you. But we got to hang out with John
• 35:06
  and Anik and Brian was back there for a little bit just just
• 35:09
  hanging out and like 1 beer after another and like after
• 35:11
  about two hours ago, guys, are we holding you up from anything?
• 35:14
  We're. Just.
• 35:16
  Just kept bringing out beer. Stronger beer after stronger
• 35:18
  beer. It was fantastic.
• 35:19
  But great. I mean just a great, you know,
• 35:22
  you guys, you guys know them and hung out with them.
• 35:23
  They're fantastic people. Yeah, that's where that's where
• 35:27
  we got the Valkyrie from was from John.
• 35:30
  Yeah. And she's got such a great story
• 35:33
  anyway, just in terms of starting there, I guess
• 35:36
  basically as a beer tender and wanting to become, you know, a
• 35:39
  Brewer and then learning from the owner who, who had ties to
• 35:45
  Mantri. And so to see how much success
• 35:48
  she's having and to see that I, I don't know, I don't know if if
• 35:53
  it's the right thing to say, but I kind of feel like they're a
• 35:55
  sleeper brewery to a degree in Cincinnati.
• 35:58
  I think. I don't know if they get as much
• 36:00
  love as some of the bigger ones do.
• 36:02
  I think they're definitely underrated, Yeah.
• 36:04
  And when you go in there, it's it's probably the most posh or
• 36:08
  Swank brewery that there is in the area too.
• 36:11
  That's true. It's very nice interior.
• 36:13
  Yes, and they always have like featured artists that they
• 36:16
  switch out all their, you know, original artwork on the walls
• 36:19
  and everything. So it's got and they have a very
• 36:22
  loyal following. I can tell just from the couple
• 36:24
  times we've been there now that they definitely have their
• 36:26
  devotees that go there on the regular.
• 36:30
  Will you guys talk about that episode you guys did?
• 36:33
  Because I watched Part 2 today and it's a 2 parter and 1st part
• 36:37
  was was pretty much you had an eek on there and that was
• 36:39
  fabulous. And we love talking to her.
• 36:41
  She was, she's a great interview.
• 36:42
  She had a good time with you guys.
• 36:43
  You guys were offering a good time.
• 36:44
  Will you talk about that and that whole because you called it
• 36:48
  Quintessence, right? Yeah.
• 36:52
  Quintessence. Yeah.
• 36:53
  I'm going to edit the Quintessence part out.
• 36:57
  Scott, you're editing. That's like.
• 36:58
  All. Yes, I know.
• 37:00
  You got the control. Yeah.
• 37:02
  So they had Quintessence, which was a Belgian beer event They
• 37:06
  brought in, You know, not only do they brew a bunch of Belgian
• 37:09
  beer, they brought in Belgian food.
• 37:10
  And they didn't have like, a jazz band there to try to create
• 37:15
  a whole thing. And we found out about last year
• 37:17
  just a little too late. And I was like, how did we miss
• 37:20
  this? Because we, if you listen to us
• 37:22
  at all, Belgium, we love our Belgian beers.
• 37:25
  But we went there, they had a, a flight, the quintessence flight.
• 37:29
  We were prepared to get that because I had 8 beers.
• 37:32
  But we did not know that it wasn't just tasters.
• 37:36
  It's. Like 8 oz. 8 oz.
• 37:40
  So we really had to like make it a little bit of a longer day
• 37:43
  than we anticipated as to kind of work it in and to work in
• 37:47
  some food and all that. But it was just a great day.
• 37:50
  It was like our first time getting to sit down and talk to
• 37:54
  a Brewer or an owner or anything like that.
• 37:58
  And after doing that, I said we've got to make sure we keep
• 38:01
  doing that because like, it's fun to review the beers and talk
• 38:03
  about what we think about the beers.
• 38:05
  But I think, you know, when you can bring in a Brewer owner, not
• 38:09
  only do we learn more, but I feel like for the viewer like
• 38:12
  they're learning things that they may not have known too.
• 38:15
  So I just think it makes for more entertaining, more
• 38:17
  interesting episode. You guys were literally drinking
• 38:20
  the beer that she made while she was sitting next to you talking
• 38:23
  to you. That was That was pretty cool.
• 38:25
  Yeah, yeah. And just her, her passion for
• 38:29
  brewing and that's we've done that a few Times Now.
• 38:32
  Just getting a sense of like what, what is their passion?
• 38:35
  What is their style? What do they like to do?
• 38:39
  I think you said it's it's nice to talk to someone who's as
• 38:43
  nerdy about beers. We are probably more so.
• 38:46
  Yeah. Yeah, at the end of that, at the
• 38:49
  end of Part 2, you guys had got the the waffle, right, the
• 38:51
  Belgian waffle. And when you come and when you
• 38:54
  come back in and and Ryan you're eating there was Matt said he
• 38:58
  goes, I already ate mine. Like I couldn't wait.
• 39:01
  It was. Yeah, that's true.
• 39:03
  He was. He was off playing arcade games
• 39:06
  and I was chowing down and I did not want to wait so.
• 39:11
  That's I would get it, get it while it's fresh, right.
• 39:14
  It's like we're opening up another beer here.
• 39:16
  I'm going to timeline when I interview you guys.
• 39:18
  So I am pouring Grainworks Ellie 44 name for Ellie de la Cruz and
• 39:24
  it's an American IPA. Yay.
• 39:26
  Go Ellie. Yeah.
• 39:28
  And now I've switched to what he had previously, which is the
• 39:31
  Valkyrie from Esoteric that John was nice enough to give us.
• 39:36
  Yeah, we have done a review of this, but we haven't yet posted
• 39:39
  it. Yeah, it's.
• 39:40
  Yeah, it's. Kind of be coming soon.
• 39:42
  Well, I just opened up, yeah. And I just opened up the got
• 39:45
  another Ryan guys here that I have not had well house cat
• 39:49
  Pilsner. So looking forward to having
• 39:51
  this one too. Go ahead, Scott.
• 39:54
  I've got one I got from Tavor, so it's not local at all.
• 39:57
  It came from wherever it's called.
• 39:59
  Busy Bee Little House Brewing. I don't know where they came
• 40:02
  from. It's a it's a cold style ale
• 40:04
  with, yeah, Little House apparently on the Prairie.
• 40:07
  Maybe not. But anyway, it's a it's a cold
• 40:10
  style ale with honey, strawberry and Peach.
• 40:13
  I knew there had to be honey in there with the name B in the
• 40:16
  title. And something from Little House.
• 40:17
  I think it was a pumpkin ale back in fall, didn't we?
• 40:20
  I don't recall, they all blend together for me.
• 40:23
  I have to look at Untapped to remember anymore.
• 40:24
  That's one of the beauties of Untapped is knowing when and
• 40:29
  where and if you liked it or not.
• 40:31
  Yeah. Speaking of untapped, one thing
• 40:33
  I wanted to say to you guys, I tell people every so often that
• 40:37
  I've had, I don't know what I'm up to now, 1200 beers and
• 40:40
  untapped and they just look at me like I'm a legend.
• 40:42
  Ryan's had like 2500. I looked at one of your untapped
• 40:46
  that was like 12,000 or something insane like that.
• 40:49
  That's Scott. Yeah, yeah.
• 40:51
  It's a problem. Yeah, so I feel like a mere peon
• 40:55
  in the beer world now. It's, it's we, we had a guy on
• 41:00
  it was he's approaching 50,000 uniques.
• 41:03
  He's already passed 50,000 overall, Yeah.
• 41:07
  Sean. I only check into mine if I've
• 41:10
  never had it before or if I feel like my opinion has changed.
• 41:13
  All right. I was like, I don't need to know
• 41:15
  how many beers I've been drinking.
• 41:17
  Total hell. But for me, it's more of a tool.
• 41:20
  So when I go shopping, I go, have I had this before?
• 41:23
  What do I think of it and that sort of thing?
• 41:25
  So what's funny is I I think I got on a tap like 2017, but
• 41:30
  Scott was on it, you know, during that time, even before,
• 41:32
  and he's like, got to check in your beer.
• 41:34
  And you know, I was like, Nah. And and then I think when we
• 41:38
  started getting more into doing a podcast, I was a little late
• 41:41
  to the game where I was like, OK, now for market research, I'm
• 41:45
  going to check in my beers. What was really funny?
• 41:48
  What was really funny? So the other day we were doing
• 41:51
  a, a podcast episode from a tap room near my house and they had
• 41:55
  the Rhine guys Cheetah on tap. And I said to Scott, I said Can
• 42:00
  you believe? And I didn't get it that day,
• 42:02
  but I said, Can you believe? I said that's one of their older
• 42:05
  beers that they came out with. And I said I have never rated it
• 42:09
  on on tap because I had it such a long time ago before I started
• 42:13
  rating beers. Actually Cheetah's probably one
• 42:16
  of my favorite just straight loggers from the area.
• 42:19
  I think it's so good. Yeah, whenever I look on
• 42:22
  Untapped and I see your check insurance, I appreciate it
• 42:26
  because I was like, oh, these guys get it.
• 42:28
  They understand what the proper rating for a beer is.
• 42:32
  They're something to follow. They're like 4.54 point 7.
• 42:34
  Like all the beers aren't that good, right?
• 42:38
  They're like, I was like, I was like guys kind of understand
• 42:40
  like what the range is for a quality beer and versus like a
• 42:44
  fabulous got to have it again beer.
• 42:46
  Yeah, you know, and, and for us was talking to like, you know,
• 42:49
  and not that we we gave everything like crappy ratings
• 42:52
  just because we didn't like the style, but the more we've talked
• 42:54
  to Brewers, the more realize there's somebody on the other
• 42:56
  side of this thing too. So, you know, if you, if, if you
• 42:59
  boil it down and hey, just rate to style, if you just rate to
• 43:02
  the style of nothing else, you'll do OK, right?
• 43:05
  You'll give it a fair rating. It's just the ones that you
• 43:07
  know, we've had this conversation 100 times.
• 43:08
  If you don't like the style and you get a crappy rating, it's
• 43:11
  not the best. It's not the very fault, it's
• 43:13
  your fault. Yeah.
• 43:15
  Yeah, So what? We always love having this
• 43:17
  conversation though. So like based on your rankings,
• 43:22
  like where is your line of demarcation where if you're
• 43:25
  checking it in, like I'll I'll say for example, for me, if I'm
• 43:28
  checking in a beer and it's like less than 3.5 O, then I'm going
• 43:32
  to rate it in. I've got to the point where I
• 43:35
  probably just check it in and I don't rate it anymore.
• 43:38
  And because I don't want to give the brewery a bad rating and,
• 43:42
  you know, so I'm just like, oh, I'll just check it in and Scott
• 43:45
  will laugh at me. He goes, you didn't like that
• 43:46
  beer, did you? I'm like, well, it may not have
• 43:48
  been for me, but I don't want to crap on it, you know,
• 43:51
  necessarily. I just know from me.
• 43:53
  And it's how you use maybe the untapped app.
• 43:56
  I use it for more of myself. I'm going I'm just not probably
• 43:59
  going to drink it again. And that's OK.
• 44:01
  But I'm not trying to crap on the brewery.
• 44:04
  So where do you guys stand as far as like where your line is?
• 44:09
  I'm going, OK, this is, this is sort of the lowest and we all,
• 44:13
  we obviously we know what the highest ranking is on untapped.
• 44:16
  Yeah, I always put a score behind it.
• 44:20
  And a big part of that is so that I know what I thought of
• 44:24
  it. Yeah.
• 44:25
  I think like you would do try to be sensitive to the breweries,
• 44:28
  but some we've just had some bad beers and it's like, all right,
• 44:31
  we got to be honest, that was crap.
• 44:35
  So it's it happens. We do try to consider, you know,
• 44:38
  the style a little bit. There's AI like most beer
• 44:43
  styles. There's a style I have not been
• 44:45
  able to like yet so that it will get a little bit of a lower
• 44:48
  rating for me. But I still try to be fair.
• 44:51
  We try to think about execution and stuff like that.
• 44:54
  But the number a lot of times is for me to know would I drink
• 44:57
  that again or not, you know? Yeah, yeah.
• 44:59
  I've always used just like a three as like an average beer.
• 45:03
  So like if it's a three, like I always, I told him early on I
• 45:07
  was like, that's like like, you know, like just like a domestic
• 45:10
  beer that you would drink is a three.
• 45:12
  So anything else like above that now like 3.5, you're getting
• 45:16
  into good territory. And then once you get, you know,
• 45:18
  four and above and then we started early on calling it 4
• 45:21
  club when we started this. Anything in the four club is
• 45:24
  like you can go back to it anytime and you're going to be
• 45:27
  happy. Yes.
• 45:28
  That's that's upper echelon right there, four and above.
• 45:30
  Yeah, I agree totally. Yeah.
• 45:33
  You guys. I don't know if you guys have
• 45:35
  noticed, but anytime you guys do a check in and I toast it, it's
• 45:38
  because you put it in the four club.
• 45:40
  That's my way. I've not.
• 45:41
  Really. OK.
• 45:42
  Yeah, thanks. For letting us.
• 45:44
  Know I. Have to be selective about what
• 45:46
  I'm toasting. I can't be toasting everything.
• 45:50
  I understand before and I've tried in the last years really
• 45:53
  kind of to to what I was saying earlier, appreciating things
• 45:57
  more. I'm liking styles more certain
• 45:59
  styles I like better. I'm trying to give up.
• 46:01
  Like I used to say, save a four for like exclusive.
• 46:04
  Oh God, I don't know if this deserves A4 now it's, you know,
• 46:07
  a lot of them deserve a four. You can go, you can go four and
• 46:10
  above and you know, because you don't have to give them a 5, but
• 46:13
  four should. I'm giving more fours than I
• 46:15
  than I ever have before because they, they, they deserve it.
• 46:18
  Yeah, I think we've experienced that same thing.
• 46:21
  I ain't through this. Like I've even deep in my
• 46:24
  appreciation to just simple traditional styles.
• 46:27
  So we have some of the Brewers we used to go for, like what's
• 46:29
  the outrageous weird thing that you can't get anywhere else?
• 46:32
  You know, it usually came from street side or something like
• 46:35
  that. But.
• 46:37
  But now it's like even just like the traditional styles you get
• 46:40
  at Wooden Cask or Northern Row, like we've had somewhere like
• 46:44
  this has got to go in the fork Club for this style.
• 46:46
  Like it's executed so well and it just deserves it so.
• 46:50
  And to that point, I think we learned to some along the way
• 46:53
  that while we love the Ipas, they're, they're easier to make,
• 46:57
  easier to fudge some of those classic styles.
• 47:01
  There's no hiding behind dumping in more fruit or whatever it is,
• 47:05
  you know, so that it, it, it gave us more of an appreciation
• 47:09
  for a very well executed logger and a very well executed amber
• 47:13
  or red or whatever it is. So.
• 47:15
  Well, and I'm. Not telling you you're going to
• 47:17
  love, sorry. Real quick, Steve, you're going
• 47:19
  to love the box we sent today because it's got two.
• 47:23
  It's the two, what we just talked about the two opposite
• 47:25
  ends of the spectrum. You've got 2 Zools in there
• 47:28
  with, with some heavy adjuncts, right?
• 47:31
  And then I gave you 22. I gave them two Stoke houses, a
• 47:34
  Pilsner and I think it's a pub ale or a logger and a pub ale.
• 47:37
  So 2 traditional, which we, the brewery we love here and then
• 47:41
  the Zool stuff. So you're going to get, both are
• 47:42
  good, they're going to two opposite ends of the spectrum.
• 47:45
  So you're going to get some of that and explore.
• 47:47
  Both of them looking forward to all of.
• 47:48
  Them can't wait, yeah. Yeah, I just checked in that
• 47:51
  Zool Zool last night. It's got a giving me, you know a
• 47:55
  couple days prior, you know the PB and J ones where it was the
• 47:59
  PB and J Cherry and I did rate it high.
• 48:02
  Now on those anymore, I get them and I go, you know, they're
• 48:06
  coming in a 16 ounce can and it's good.
• 48:09
  I'd probably rather have it more on a flight or something like
• 48:12
  that than a 16 ounce can. I'm not going to take it
• 48:15
  negative down or anything like that.
• 48:17
  But real quick, going back to what you were talking about
• 48:20
  cleaner beers. I, the story I like to tell was
• 48:23
  in Scott and I, we went to, if you're familiar with Hop and
• 48:25
  Frog and they and they do, I mean, they do a lot of different
• 48:30
  beers way out there, like different pastry stouts and
• 48:33
  everything else. And we went through there last
• 48:35
  year. We were only there for like an
• 48:36
  hour and a half because we were on our way and I got in a flight
• 48:39
  and I had to get got a couple of those.
• 48:41
  And then on the flight I got in there Pilsner and I look at
• 48:44
  Scott and I said of everything on this flight, I think I like
• 48:49
  the Pilsner the best and he had to get it too.
• 48:52
  And then when we had them on, we were.
• 48:54
  About to leave and I said no. And when we got them on, I think
• 48:59
  they were they, they, I don't think they were taken aback by
• 49:04
  it. I think they were pleasantly
• 49:05
  pleased by the fact that, hey, you know what?
• 49:08
  We're glad that you guys also do clean beers.
• 49:11
  While we appreciate the other stuff you're doing, you also can
• 49:14
  do a good clean pilsner. And I, I really like that too.
• 49:18
  You know, I love, I love, I love breweries that are doing that
• 49:21
  because as you guys say, they're not hiding anything and they
• 49:26
  know how to produce overall good beer no matter what it is.
• 49:30
  Absolutely. And Northern Row and I just said
• 49:34
  wooden cask earlier are kind of two that just really do the the
• 49:37
  standard stuff super, super well so.
• 49:40
  Have you guys, by the way, we were talking about the PB and J
• 49:43
  beers. Have you seen, because Scott and
• 49:46
  I have had this discussion a little bit, we have not really
• 49:49
  seen the trend of PB and J beers in too many parts of the
• 49:54
  country. Have you seen any breweries up
• 49:56
  there in the Cincinnati area producing any of?
• 49:59
  Those well, the reason why I saw that Zul had it and I asked you
• 50:04
  guys like, hey, can you send US1 is because when we first our
• 50:09
  first brewery trip was to fabled and I have the wicked witch,
• 50:14
  which is a peanut butter Jelly and we were both blown away by
• 50:18
  it. And then for our Halloween
• 50:20
  special, we had gone to Fable because they did 6 variants of
• 50:24
  it and we reviewed all six of the variants for our Halloween
• 50:27
  special. Yeah, but I still have one can
• 50:30
  of the PB and J great in my fridge.
• 50:33
  So I was like, we got to get a hand at Zool.
• 50:35
  And we're going to do a little head to head competition.
• 50:38
  And just to see because we have a already in our minds that
• 50:42
  we're going to have a few episodes where we take 2 beers
• 50:44
  that are just so very similar. And then we just see which one
• 50:48
  we like better. So that's, that's our end of our
• 50:51
  plan. So blind.
• 50:53
  But the one we had at Fabled I, I think I can still remember how
• 50:56
  I felt when I first drank that beer.
• 50:58
  I was like, this is a liquid peanut butter and Jelly
• 51:00
  sandwich. I don't know how I'm tasting the
• 51:03
  Wonder Bread, but I tasted the Wonder bread too.
• 51:05
  Yeah, it was great. That was a magical moment.
• 51:08
  I've never had a beer like that. We, we were, I think we were in
• 51:11
  love as soon as we drank that beer, so.
• 51:13
  You'll you'll be impressed with the Zool too.
• 51:14
  I don't. I'm going to say it's better.
• 51:15
  I'm just saying you'll be impressed because it's got those
• 51:17
  same things. It's it.
• 51:18
  I was talking to the owner the other day because I went and got
• 51:21
  went to the mixtape day and he goes, you won't believe this.
• 51:23
  He goes that the one I sent the grape, it's the it's still the
• 51:27
  same exact original recipe. Like they didn't, they haven't
• 51:30
  tweaked it since day one. It's still the same exact thing
• 51:33
  and it just, it's the same thing you just said.
• 51:35
  It's like it hit you and you're like, I know where I was when I
• 51:37
  had it for the first time. Yeah, exactly.
• 51:41
  I love it when you have like a certain beer that I kind of the
• 51:45
  opposite what we were just talking about, like is not
• 51:47
  traditional at all. And it kind of opens your mind
• 51:50
  like, oh, this is beer. This is what beer can be, or
• 51:52
  they can do this with beer and just, and those are the ones you
• 51:57
  kind of remember because they're just so unique.
• 51:59
  Yeah, I'm curious to know how quick because I know your, your,
• 52:03
  your specials you've done, we've done stuff like the The Thing
• 52:07
  Esoteric and even Bach Festival I want to talk about too.
• 52:09
  But you guys turn those around pretty quickly because it was, I
• 52:13
  know it's kind of timely and stuff.
• 52:16
  Are most of your videos that way?
• 52:17
  Are you turning them around pretty quickly or kind of what's
• 52:19
  your, what's your time frame turning those those things
• 52:21
  around? Yeah, yeah, we try.
• 52:23
  So for Bach Fest especially, we knew we were going to do a
• 52:26
  really fast turn around because we wanted it to be posted and it
• 52:30
  was kind of relevant still. Yeah most, I would say most
• 52:34
  stuff it's inside of a month from filming it to posting it.
• 52:38
  A lot of times less than that. We, you know, we have to shift
• 52:42
  the schedule around sometimes or, you know, something pops up
• 52:45
  and we're like, oh, we got to post this sooner, like, but
• 52:49
  yeah, we. Lately, we've actually been
• 52:51
  operating with less margin than we typically do.
• 52:54
  Yeah, that's true. Like there was time where he had
• 52:56
  to take a lengthy trip to California.
• 52:58
  I said dude, we need to get out in front and start getting
• 53:01
  content and just have a stop. While.
• 53:03
  I said because we're like, we need not only to cover when
• 53:06
  you're gone, but we need to be able to have the like some of
• 53:09
  the time when you're back covered too.
• 53:11
  So like right now I feel like I'm like, oh, like we don't have
• 53:14
  very much, but we do. We're like we're probably good
• 53:17
  through the end of this month already.
• 53:19
  We just did a trip to narrow pack.
• 53:22
  So I have to edit that. We got to talk to Chad Powers,
• 53:25
  who's the owner and the head Brewer there.
• 53:27
  So that was cool. Like I said, we have.
• 53:29
  We just did a Styles Clash yesterday that I have to edit.
• 53:32
  Typically a week and a half. Two weeks or so is about right
• 53:35
  for those longer ones. And it's probably no secret if
• 53:37
  you, if you pay attention to our apparel, when we do a porch
• 53:41
  beer, when we sit down to film, we probably film 4 at least
• 53:45
  porch beers. That's eight days of content
• 53:49
  right there posting every other day.
• 53:50
  So, and, and the fact that we split them when we do it makes
• 53:53
  it easy to to tack a bunch on. So you can bank them pretty
• 53:57
  quickly that way. One yeah 1.
• 53:59
  Good thing about living next to each other is whenever we do
• 54:02
  one, we could just split the beer so it's not like we're
• 54:04
  drinking 4 beers a night. Yeah.
• 54:07
  So it makes it a lot easier. And that for that reason, yeah.
• 54:10
  You can sneak out the middle of the night.
• 54:11
  Be like Matt, Matt real quick. I got an idea.
• 54:13
  Come on, we got to we got to knock one out real quick.
• 54:14
  I got an idea. Well, funny story.
• 54:20
  And so when we were talking about it's not, it wasn't funny
• 54:24
  that Listerman closed, but a funny story on that was Scott
• 54:27
  and I had had an episode that we had recorded like 2 weeks prior
• 54:32
  to Listerman closing. It was just, I don't remember
• 54:35
  what it was. It was talking about the beer
• 54:37
  scene and things like that. And we, we do that every once in
• 54:40
  a while and then Listerman closes and the episode was going
• 54:44
  to come out like 5 days after. But in between that time, not
• 54:48
  only did Listerman close, also it was announced and Zul was
• 54:53
  taken over Southern Grist. Okay, yeah.
• 54:56
  And so I was like, Oh my God, we got to record this.
• 54:59
  We got to record that. So it was like we went in and we
• 55:02
  had to, we had to redo that episode.
• 55:04
  A little bit of making sure that, you know, we were trying
• 55:08
  to be timely and we, you know, started off talking about what
• 55:11
  was going on in our neighborhood of Zul and Southern Gross.
• 55:14
  And then we ended it with, hey, here was our love for, you know,
• 55:17
  Listerman. They closed.
• 55:18
  So that was kind of wild and funny.
• 55:20
  Yeah. Yeah, we, we've had not
• 55:22
  necessarily the Listerman closing to that weight, but
• 55:24
  we've had a few things where it's like we had something
• 55:26
  slated that we had film ready to go and then some event pops up
• 55:30
  or we got an invite somewhere like, OK, we got to give them
• 55:33
  attention since they invited us to this thing or this event, we
• 55:37
  got to post that sooner. So we we definitely ship the
• 55:39
  schedule around a lot as needed, so.
• 55:42
  Have you guys been a little surprised, I don't know how much
• 55:47
  if you have been at these breweries or not, but a couple
• 55:50
  of them that closed. I was really sad that bad Tom
• 55:54
  Smith closed because Scott and I've been there a couple of
• 55:56
  times and I don't know if you all have been there.
• 55:59
  Really loved that place. I was a little you know, I was a
• 56:02
  little surprised we had been to we know we know the story about
• 56:06
  Brew dog. You know, they closed a lot of
• 56:09
  locations. We've been there a couple times
• 56:11
  and then March 1st it closed their downtown location.
• 56:15
  But 16. Lots closed.
• 56:18
  So, well, the story behind that was 16 lots for us was I've been
• 56:24
  up there. We had just started the podcast
• 56:26
  and I've been up there there. I went there and we were going
• 56:29
  to get them on. And the day that we were going
• 56:32
  to get them on, they called and they said, hey, we're shutting
• 56:37
  our doors tonight. Not literally 5 minutes, but we
• 56:41
  were 5 minutes from like recording with.
• 56:43
  Him and then they reopened for a brief period of time and we and
• 56:48
  Scott had not been and so we went and we were going to try to
• 56:52
  get them on again. And I just, I don't know, I
• 56:55
  think that they overreached at that location because, you know,
• 56:59
  I don't know if you all have been there or not, but it was,
• 57:01
  it was a tremendous base, but it was like.
• 57:03
  Wow. Yeah, we had gone to their
• 57:05
  original location in Mason. Yeah, OK.
• 57:07
  And never the one in Newport. And at first I.
• 57:09
  Thought. OK.
• 57:10
  Yeah. I thought the one in Newport, I
• 57:12
  was like, well, that location will close, but the one in Mason
• 57:14
  will be fine. But he shut them both down and
• 57:17
  oh, OK. Yeah.
• 57:19
  It's a shame because that one right there by the bridge, man,
• 57:21
  that was, that was a Primo spot. I mean, we had a great time
• 57:25
  there. We were there, we ate, they had
• 57:26
  the, they had the, the windows open, the doors open.
• 57:29
  We kind of SAT, you know, kind of you're kind of inside outside
• 57:31
  right there eating and drinking. And then hell, we, they closed
• 57:34
  up and we had beers. We're sitting out there still,
• 57:37
  like watching, you know, looking at the river and drinking beers,
• 57:40
  and it was a great spot and it's a shame.
• 57:42
  Yeah. You got to wonder if someone
• 57:44
  else won't want to swoop in and get that spot, yeah?
• 57:47
  It's pretty. Much I don't know, I don't know.
• 57:48
  It's been an odd area over the years.
• 57:50
  But the other, the other one that comes to mind that I know
• 57:54
  when we were up there last year, in fact, when we were esoteric,
• 57:56
  they had mentioned it to us when we were there.
• 58:00
  Wasn't necessarily surprised because they had closed their
• 58:02
  location here. But we got a, we, we, we went to
• 58:06
  high wire a couple times when they were there in Norwood.
• 58:09
  Now it's, you know, the Braxton and we, I know we're definitely
• 58:13
  going to get there because that's a tremendous space too.
• 58:15
  So have you guys been to that location?
• 58:18
  To the factory 52. Yeah, I've been to the.
• 58:21
  Isn't that a fret board in there?
• 58:22
  There's a fret board in there. I've been to the fret board.
• 58:24
  OK. Is is our Braxton.
• 58:27
  Location. Yeah, there is no.
• 58:28
  Yeah, I haven't been since they put the Braxton location there.
• 58:30
  Yeah, where high wire was, yeah. Great rooftop.
• 58:33
  Yeah, and of course they're opening.
• 58:35
  They're opening the Braxton location on Fountain Square
• 58:39
  that's gonna have a skyline. And yeah.
• 58:42
  Braxton, so that'll be interesting.
• 58:45
  Wow. Yes, it might be a good I have
• 58:47
  to. Pull him out of there.
• 58:50
  He lives here now. We have to go.
• 58:54
  Well, I've had this argument with people before.
• 58:57
  You know, when you want to start arguing what, what's a what's a
• 59:00
  great night place to go to get some food?
• 59:02
  And I'm like, Skyline, baby, the hell with your Taco Bell or
• 59:05
  Waffle House or IHOP, but give me some Skyline.
• 59:09
  I agree. And those four, back in high
• 59:13
  school, high school and college, I knew of a location.
• 59:16
  I was open 24 hours. So there's many nights where me
• 59:20
  and my friends are like, let's go to the skyline.
• 59:22
  Yeah, there's like two people in the entire restaurant, but we
• 59:25
  were there. Have they got that location open
• 59:28
  yet there on Fountain Square? Not yet, not to my college.
• 59:31
  OK, yeah, and of course Braxton's got a big presence now
• 59:35
  at Reds games too. I guess they're serving a lot of
• 59:37
  beer there. Yeah, we haven't had that one
• 59:39
  yet. I'd like to try it, but I
• 59:41
  figured we need to go to a game to try it to do the real.
• 59:43
  Experience. So I've been here and I think
• 59:45
  from what, from what I know, I think Braxton kind of has like
• 59:49
  exclusivity in terms of craft beer at the ballpark now, so.
• 59:52
  They close the brewery district then.
• 59:55
  That either that or it's all different Braxton beer really.
• 59:58
  So I have to get confirmation. Maybe there's still a can of
• 1:00:01
  truth somewhere or something. But other than that, like I
• 1:00:04
  think Braxton is the kind of the exclusive.
• 1:00:07
  Partner. But I guess now if you want some
• 1:00:11
  variety, you can go right across the street to the now Cincinnati
• 1:00:14
  Logger house and they're they're going to be doing, you know,
• 1:00:18
  they don't have their partnership with more line
• 1:00:20
  anymore. So they're brewing their own
• 1:00:21
  stuff. I think they're about to do a
• 1:00:24
  partnership with Brink. So Brink is bringing some of
• 1:00:27
  theirs there to the Cincinnati Logger House.
• 1:00:30
  So, so variety there. And then I don't remember
• 1:00:35
  exactly what the details were, but there's something where
• 1:00:37
  they're actually going to be brewing with the logger house
• 1:00:40
  there. So I don't know what that means.
• 1:00:42
  They'll be the only one or if they'll be a still like a
• 1:00:44
  mixture of my thought was like if you're going to assist in a
• 1:00:47
  logger house, you should just represent Cincinnati and let it
• 1:00:50
  be kind of like a place where people are visiting the city can
• 1:00:53
  try a little of everything. It's just like highlight all
• 1:00:56
  these great breweries we have the.
• 1:00:58
  Proximity of the ballpark, you can't get any better.
• 1:01:00
  I mean, we've loved going over there and literally just walk
• 1:01:02
  across the street to the ballpark.
• 1:01:04
  I mean, it doesn't get any better than that.
• 1:01:06
  So the time we went, you mentioned the Reds game, it was
• 1:01:09
  three years ago maybe We went to a game in April and it was
• 1:01:13
  memorable because it was like the only day in April that it
• 1:01:16
  snowed. And we were.
• 1:01:19
  We were, we made it through like 5 or 6 innings and said let's go
• 1:01:22
  to Marline, get food and beer and watch the rest of the game
• 1:01:25
  there. And that's what we did so.
• 1:01:27
  Yeah. Hey, when you guys do your porch
• 1:01:31
  beers and your porch beer reviews, how do you pick the
• 1:01:34
  beer? Is it just, hey, let's pull this
• 1:01:35
  out of the refrigerator, We're going to do this one tonight.
• 1:01:37
  Or do you kind of jump around from style to style to make sure
• 1:01:39
  you got a variety of stuff? Or is there?
• 1:01:41
  Is there a rhyme or reason to it?
• 1:01:42
  We try to mix up both the styles and the breweries, and we kind
• 1:01:48
  of always try to give first love to Cincinnati.
• 1:01:50
  But like, we're not going to stop drinking a good beer just
• 1:01:53
  because of geography. But we do try to like focus
• 1:01:56
  mostly on Cincinnati and Ohio beers, but there'll be times
• 1:02:00
  where I'll be at jungle gyms, which I go to often, or he'll go
• 1:02:04
  to Root Cellar, which is near his work.
• 1:02:07
  And we're just sort of like, oh, I saw this, so I picked this up.
• 1:02:09
  We thought this would be interesting.
• 1:02:10
  And then from there, we have a spreadsheet and we're just
• 1:02:13
  populating the spreadsheet and like putting in like what beers
• 1:02:17
  we think should be porch beers, what beers we know we have at
• 1:02:20
  hand where we could just do a simple Instagram review.
• 1:02:24
  Sometimes we fit in like little reviews on Instagram that are
• 1:02:27
  not on YouTube. It's just really like what
• 1:02:30
  sounds good or what would be of interest to people.
• 1:02:33
  Yeah. And we, we do try to go a little
• 1:02:36
  seasonal with it. Well, we try to, yeah.
• 1:02:40
  In the winter we're drinking more stouts and but there'll be
• 1:02:44
  a a random IPA pops up. It's like a winter IPA or
• 1:02:48
  something, you know, but so we try to kind of follow with
• 1:02:51
  seasonal. But yeah, it's as we like to
• 1:02:53
  say, we kind of follow our beer heart with it.
• 1:02:55
  You know what, what sounds good, what interests me, I see
• 1:02:59
  something at roots I'm like, oh, that sounds really good.
• 1:03:01
  I'll look it up and on tapped real quick and see kind of what
• 1:03:04
  the flavour profiles are, how it's revealing.
• 1:03:07
  And, you know, sometimes it's just, it's just a whim, so.
• 1:03:10
  Yeah, I think it's the best way. I really, I mean, you don't have
• 1:03:12
  to have a rhyme or reason. It's just, hey, let's just do
• 1:03:14
  this one. Yeah, yeah, we often share posts
• 1:03:17
  on Instagram with each other too, like, hey, this one is
• 1:03:20
  coming out or this one's out, and we're like, OK, remember
• 1:03:23
  that? Like just today, Ryan Geist
• 1:03:25
  announced they're having some sort of lemonade shandy called
• 1:03:30
  summer coming out. And I was like, that's perfect
• 1:03:33
  for summer. So we're going to have summer
• 1:03:34
  and summer. Yeah, there we go.
• 1:03:36
  By the way, you guys recently checked in one of my all time
• 1:03:40
  favorite Rhengeist, if not my favorite that I always try to
• 1:03:44
  get once a year. Usually it's in the winter time.
• 1:03:47
  That would be Rhengeist Inc. Yeah, yeah, yeah, yeah.
• 1:03:52
  That was a very different style. It was not prepared for a while.
• 1:03:55
  It was going to taste, but I enjoyed it.
• 1:03:57
  It was good. I was just like, there's like so
• 1:04:00
  much going on there, like a lot of complexity that you don't
• 1:04:03
  expect with a typical stout. Well, I read your review on it
• 1:04:07
  and, you know, that's certainly fair.
• 1:04:09
  I've, I love it. I and I've, I usually get it
• 1:04:13
  when I'm up there. I usually come up in like early
• 1:04:15
  December and I and it's, I think it's a good winter beer.
• 1:04:18
  So, you know, I'll usually drink it around the holidays, keep it
• 1:04:21
  in the refrigerator for, you know, a few weeks or whatever.
• 1:04:25
  But I've got it over the years and of like the barrel aged
• 1:04:29
  stuff, I've always thought that that was one of the better ones
• 1:04:31
  that they do so. Yeah, that's when I bought that
• 1:04:34
  root cellar. They had in a bottle a barrel
• 1:04:37
  aged variety with like Puerto Rican coffee or something in it.
• 1:04:41
  And I really wanted to get that one, but I was like, we haven't
• 1:04:43
  had the standard ink yet. So I hopefully maybe next stout
• 1:04:47
  season we'll get the barrel aged in the bottle.
• 1:04:49
  So yeah. Yeah, yeah.
• 1:04:51
  Well, and they do a lot of different variety of stuff too.
• 1:04:54
  And it's interesting with Ryan guys because I, you know, you
• 1:04:59
  talk about different places going.
• 1:05:01
  The last time I was in town, I went to jungle gyms.
• 1:05:03
  I wasn't there long, but I went to jungle gyms and got in there
• 1:05:07
  and got some local stuff. And then I always try to get the
• 1:05:10
  party source usually on my way out of town.
• 1:05:13
  And Ryan guys over like the last year and a half or so, I haven't
• 1:05:18
  seen as many different offerings from them at the stores.
• 1:05:23
  You know, I mean, they have their their core stuff, but they
• 1:05:25
  used to be, you know, three or four years ago, man, you would
• 1:05:28
  always, there would always be a lot of different things from
• 1:05:30
  them. And you know, in can, I think
• 1:05:32
  they're they put a lot of that on, on tap in the tap room more
• 1:05:36
  so. They seem to have more like,
• 1:05:38
  like you said, a lot of their standard like kind of flagship
• 1:05:41
  years. Everyone expects every once in a
• 1:05:43
  while they'll sneak in some sort of IPA, like we had the cold IPA
• 1:05:47
  called Pixel We. Need that he.
• 1:05:49
  He actually has a tropical IPA sitting in his fridge right now
• 1:05:53
  that they just came out. Expressionism, Expressionism.
• 1:05:55
  I don't think it's new, but yeah, it's out for the season,
• 1:05:58
  so we're about to try that one soon.
• 1:06:00
  Yeah, I think these two tonight are the first new Ryan guys I've
• 1:06:04
  checked in in a while that that I've had.
• 1:06:07
  So enjoying both of them. You guys recall the drunkest
• 1:06:10
  you've ever been on one of your reviews or outings or anything
• 1:06:14
  like that, and maybe and maybe never, but was there a time
• 1:06:19
  you're like, oh, it's caught up with us?
• 1:06:20
  So I can, I can speak to that one pretty easily.
• 1:06:23
  Part of what we do, we really don't like to get drunk.
• 1:06:27
  I wouldn't, I wouldn't lie to you and say we never feel it,
• 1:06:30
  but I don't like to feel like I, I don't know how I'm getting
• 1:06:33
  home or do I have to leave a car somewhere.
• 1:06:36
  I, I mean, I had my party days of mention before.
• 1:06:39
  Those are long past. I'm old.
• 1:06:41
  My body can't handle that much alcohol.
• 1:06:44
  I really don't drink a lot honestly in one sitting.
• 1:06:47
  What we do now is really for the craft, for the enjoyment of it.
• 1:06:51
  Sure, you drink a couple depending on how much it might
• 1:06:54
  feel a little buzzed, but we we have neither one of us has been
• 1:06:58
  drunk. I would say it.
• 1:07:00
  Say we've been drunk, but there have been a few times where I
• 1:07:02
  was like, we had a good night and you could tell even as the
• 1:07:07
  episode kind of went along, we got a little looser as it went,
• 1:07:11
  I guess. Yeah, like wooden cask, I think
• 1:07:13
  kind of went that way. Wooden cask was kind of a whole
• 1:07:16
  different animal on its own. Now then we got a bunch of
• 1:07:18
  smoked meats and it was it was all better.
• 1:07:20
  So, yeah, yeah, just got to know, just got to know what your
• 1:07:23
  threshold is and know that you need to eat some food and drink
• 1:07:26
  some water and you just can't. Yeah, like you said, like we got
• 1:07:29
  to drive home, so we got to make sure we're safe to do that.
• 1:07:33
  Scott knows that about me, where I, where I have a, I have a
• 1:07:36
  threshold and I'm like, all right, time to get some food.
• 1:07:39
  You know, how could that you're up after this time to get some
• 1:07:42
  food? Yeah, it's that that old cliche,
• 1:07:47
  like your body just does not handle it well the older you
• 1:07:50
  get. And I, I had an episode, I don't
• 1:07:53
  know, four or five years ago where I took it too far.
• 1:07:55
  And man, that was enough for me to remember where my threshold
• 1:07:59
  is and not to do it again. So.
• 1:08:01
  Yeah, yeah. I'm right there with you.
• 1:08:04
  Like for as many as I've had, it's like it's at some point
• 1:08:07
  it's like, OK, I'm, I'm, I'm kind of done, you know, or if
• 1:08:11
  I'm home and if I can sleep in, if it's a Friday night or a
• 1:08:13
  Saturday night and I can kind of if I'm already home and
• 1:08:15
  sleeping, that's one thing. But it's, you know, I got to get
• 1:08:18
  up to go to answer the bell on Tuesday morning.
• 1:08:21
  It's it's not. Yeah, Well, it was like, for
• 1:08:24
  example, this past weekend we did a, we did a podcast at a
• 1:08:29
  brewery right up the street from where I live, which was kind of
• 1:08:32
  cool because, you know, I live, I live about the half hour South
• 1:08:36
  of Nashville. It's gotten that little about
• 1:08:37
  1/2 hour from each other. And we did A and we did a
• 1:08:41
  podcast from a brewery, had a couple beers there.
• 1:08:43
  Then we went to a beer festival in East Nashville and then we
• 1:08:47
  went to Zool afterwards. And when we got the Zool and I
• 1:08:52
  had some food, I was like, OK, after about halfway on the
• 1:08:55
  flight, I got us today. I'm done.
• 1:08:58
  Yeah, it's time to go home for the day.
• 1:09:02
  Yeah. And it's, it's just not worth it
• 1:09:04
  for me. It's not fun when you, when you
• 1:09:06
  have to get to that point. So honestly, we, yes, it's beer,
• 1:09:09
  Yes. So you're going to feel a little
• 1:09:11
  something. I, I tend to be kind of reserved
• 1:09:15
  and sure, I open up a little bit when I have beer.
• 1:09:16
  But really we're we're drinking it for the craft, for the love,
• 1:09:20
  for the passion, the beer, for the flavor, you know, all those
• 1:09:23
  things. So.
• 1:09:24
  Yeah. I went once to the one of the
• 1:09:26
  Cincinnati beer festivals and that's time it was down by the
• 1:09:30
  river and it was supposed to be that you had like 24 tickets and
• 1:09:34
  you give them a ticket and you get a little 4 oz.
• 1:09:36
  And there is over 30 breweries at this place.
• 1:09:39
  But like it became apparent pretty quick that they weren't
• 1:09:42
  taking the tickets. So like I'm sitting there and of
• 1:09:46
  course me like I'm on untapped. I could check into all these
• 1:09:49
  beers. This is.
• 1:09:50
  But then after I got going out, I didn't even I don't even think
• 1:09:53
  I made it to 21. I was like, I need to go get
• 1:09:55
  some food. Me and my friends and
• 1:09:58
  everything. We're like, you got to go.
• 1:09:59
  And now like I think about that so differently now.
• 1:10:02
  Like there's still lots of beer festivals and things that come
• 1:10:04
  up there. But like, is the beer festival
• 1:10:07
  to show off something and to, like, show the craft or is it
• 1:10:10
  just an excuse for, like, lots of drinking and silent disco and
• 1:10:14
  whatever else? So like, like in June, is it?
• 1:10:19
  Yeah, like early June, we're going to be going to the Missing
• 1:10:22
  Link Festival at Urban Artifact. And like, that's one where it's
• 1:10:27
  like there's something to it. Like they have like a set number
• 1:10:30
  of breweries that all said, yes, we want to take this yeast that
• 1:10:33
  we found down in a tunnel and see what we can do with it.
• 1:10:36
  Like, to me, that interests me. I want to, like, see the art and
• 1:10:39
  the craft that's behind just using the same yeast and all
• 1:10:43
  these beers and seeing what all these breweries come up with.
• 1:10:47
  Yeah, even you mentioned earlier, Bachfest.
• 1:10:50
  Even Bachfest felt a little too much to me, like it was about
• 1:10:54
  just drinking as much as you could.
• 1:10:56
  And I mean, ever. You're going to have that
• 1:10:58
  anywhere you go. So I'm not trying to judge too
• 1:11:01
  much, but it it was a lot. That day in Bach Fest was a lot
• 1:11:06
  for me. Well, I think you got to find
• 1:11:08
  that balance where you're going, what style is going to fit me
• 1:11:12
  and which brewery do I want to target?
• 1:11:14
  Because I know, you know, we went to, you know, we went to
• 1:11:16
  the a beer festival over the weekend in East Nashville and
• 1:11:20
  there were a couple of breweries that I really want to go to and
• 1:11:23
  see. I didn't get to, I don't even
• 1:11:26
  know how many breweries they had there, but I was like, there's
• 1:11:28
  no way I'm having a even a taster from every single one.
• 1:11:32
  Yeah, yeah. You know you.
• 1:11:34
  Have to be slight. That was one that was one of the
• 1:11:36
  beer fest though, that they're actually we're showing off the
• 1:11:38
  beer because all the the all the Brewers were there, you know,
• 1:11:40
  from the brewery. So it's one of those ones where
• 1:11:42
  like, you know, it's kind of special.
• 1:11:44
  It was kind of nice. You knew everybody and that kind
• 1:11:46
  of thing, but you mentioned like a GABF and you know, if it's
• 1:11:49
  five hours long, two hours into, you're picking up people off the
• 1:11:52
  floor and you know that kind of yeah, that's a whole number.
• 1:11:55
  Yeah, got to pace yourself. You don't.
• 1:11:57
  You don't want to be that guy. No, no.
• 1:12:00
  You guys did something cool last fall as Cincinnati.
• 1:12:03
  You probably did several things cool, but you met Jim Cook from
• 1:12:07
  Sam Adams and you got to talk to him and I thought that was cool.
• 1:12:11
  Is a hell talk. Talk about that experience Like
• 1:12:13
  he just like, did you just walk up to him and be like, hey Jim,
• 1:12:16
  how you doing? Oh, I we were just like, that
• 1:12:19
  was one of our first things where like, oh, people know who
• 1:12:22
  we are. Yeah, exactly.
• 1:12:23
  Because we got an invite from some public relations company to
• 1:12:27
  come do this special little happy hour with Jim Cook.
• 1:12:30
  And then we get there and there's a bunch of other
• 1:12:33
  influencers and content creators from Cincinnati there and you
• 1:12:37
  know, we met some other like beer related content creators
• 1:12:41
  like Rod J Beer Ventures, who we've become friends with.
• 1:12:45
  And like, so there's just like a little bit of Q&A and then
• 1:12:49
  afterwards he would just made himself available where each
• 1:12:51
  content creator kind of come up, just talk to him a little bit.
• 1:12:54
  And we just learned that he really loves his Boston Lager.
• 1:12:58
  That's it. It's a simple man.
• 1:13:03
  It's the original. It's the original.
• 1:13:05
  Yeah, but that was a great experience.
• 1:13:07
  I that's when like we're like, that's when we became aware, I
• 1:13:11
  guess, that this thing that we started could actually open some
• 1:13:14
  doors that we did not expect. Yeah.
• 1:13:16
  Yeah, yeah, exactly that. That was the first open door.
• 1:13:19
  And I was taken aback by some of the other content careers there
• 1:13:22
  be like, oh, hey, you guys are the Cincy Brew dads.
• 1:13:24
  I love your channel. Like, we're just doing this for
• 1:13:27
  us. I don't know anybody watched us,
• 1:13:28
  you know. No, that's awesome.
• 1:13:31
  And that's another place too. You talk about Sam Adams up
• 1:13:33
  there, and of course it's Sam Adams, but the space is
• 1:13:36
  absolutely tremendous. Yeah.
• 1:13:38
  Yeah. Yeah, it's, it's a cool space.
• 1:13:41
  I'm sure, sure you saw. And we did our special back in
• 1:13:45
  December. We got to spend time with Keith
• 1:13:47
  Mckelly there and just had a really great time.
• 1:13:50
  They've been, they've been really good to us, inviting us
• 1:13:52
  to events and. Yeah, they can't.
• 1:13:54
  They invite us to for utopias which.
• 1:13:56
  Was a big thing. Yeah, yeah.
• 1:13:58
  Yeah. Oh yeah.
• 1:14:00
  So you so you had utopias then? Yeah, we had the 25 edition,
• 1:14:04
  right, so. Yeah, yeah.
• 1:14:06
  That was our first time having it and it was it was special.
• 1:14:10
  It's. Something.
• 1:14:12
  It's something. Uber ride home we had a one out
• 1:14:16
  pour of it. Well, it's funny, when we went
• 1:14:19
  to Sam Adams and we talked with Keith Mckelly, like we were
• 1:14:22
  like, we keep hearing about this utopias, what is this?
• 1:14:25
  And he explained to us. And then just like a month
• 1:14:27
  later, we're drinking it. And I was like, OK, this is
• 1:14:30
  cool. So that was nice.
• 1:14:33
  That's, that's that, that's that beer.
• 1:14:34
  I I I swear, I use that term loose loosely, but they, they
• 1:14:38
  call it beer, which is banned in like 25 States and all that kind
• 1:14:41
  of stuff. But it's, it's, it's, it's
• 1:14:43
  unique. As a matter of fact, the first
• 1:14:45
  time I ever had it, Steve bought it, but it was before it was
• 1:14:49
  $200 a bottle. Remember that Steve up there?
• 1:14:52
  Yeah, he brought a candle. Like, it was like the early
• 1:14:55
  rendition of Utopias or something.
• 1:14:56
  I was. Shocked.
• 1:14:57
  I it was one of my trips up there.
• 1:15:01
  You know, whenever I get up there, I try.
• 1:15:03
  I don't always get the jungle gyms in Fairfield.
• 1:15:06
  I try and I walked in the jungle gyms and I looked up at the
• 1:15:10
  shelf and they had a couple of bottles of Utopia and I couldn't
• 1:15:14
  believe it. I was like, what, Are you
• 1:15:16
  kidding me? And it didn't cost that much
• 1:15:18
  then I think it was maybe about 30, maybe $40.
• 1:15:23
  And I, I remember, you know, I was like texting pictures to
• 1:15:27
  Scott. And I was like, Oh my God, look
• 1:15:29
  at this, You know, and, and it's funny because, you know, ever
• 1:15:34
  since I've been back at that, I've never ever found or seen
• 1:15:38
  those on the shelves. And I think that was just, it
• 1:15:41
  was just one of those things. It was like a, you know, it was
• 1:15:44
  like a shooting star moment. Look up and there it is.
• 1:15:48
  You know, being in the right place at the right time.
• 1:15:50
  I'm I'm literally a jungle gyms pretty much every two weeks at
• 1:15:55
  the Fairfield location and I can't recall ever having seen it
• 1:15:57
  there and in my time. Yeah, it's you.
• 1:16:00
  Know, I mean they now package it in like it comes in like a pot
• 1:16:03
  still container it's 200 some dollars in there is 4 or $500
• 1:16:08
  it's ridiculous what it is now and.
• 1:16:10
  You can rub it when the genie comes out.
• 1:16:12
  It's awesome. It's awesome.
• 1:16:13
  I. Kind of feel like because every
• 1:16:15
  time when you go to GAGABF, they have certain times of the day
• 1:16:18
  where they release it and say, hey, it's 625, you know, we're
• 1:16:22
  going to serve and everybody go gets a line and I'm like, I've
• 1:16:25
  had it. I'm going to go in these other
• 1:16:27
  lines without used to be busy. You guys have a one year
• 1:16:30
  anniversary coming up in July? Yes, we do.
• 1:16:33
  And I think you've got an event kind of planned around it too.
• 1:16:36
  You want to talk about that a little bit?
• 1:16:38
  Yeah, absolutely. Yeah, we so we actually it was
• 1:16:42
  Ryan. He said, hey, you know, July
• 1:16:44
  11th is our first post, so we should celebrate that as our
• 1:16:48
  first one year anniversary. Can't one can't believe it's
• 1:16:52
  already coming up. That's kind of wild to me.
• 1:16:53
  Been doing it that long. Thank you.
• 1:16:55
  Thank you. Yep.
• 1:16:56
  And then we said we need to come up with a short list of, you
• 1:16:59
  know, let's reach out to a brewery who could host a party.
• 1:17:02
  You know, we're not going to ask for anything, just a space and
• 1:17:05
  and all our friends and anybody that's been a fan of the
• 1:17:08
  channel. And we said, you know, Third Eye
• 1:17:10
  feels like the right place. That was our first pick.
• 1:17:13
  We reached out. They were all about it.
• 1:17:15
  So. All right.
• 1:17:16
  Yeah. Yeah, we never got to get around
• 1:17:19
  talk about our favorites, but I think Third Eye probably is my
• 1:17:22
  favorite brewery in the area. My pride is too so.
• 1:17:25
  I I hate to number them because I love them so much.
• 1:17:28
  It's like trying to pick your kids.
• 1:17:30
  So I'll say yeah. Third eyes in my top 3 for sure.
• 1:17:33
  But I just reached out to them and they're like, and I decided,
• 1:17:36
  you know, like we love your beer, obviously.
• 1:17:38
  Like we've already reviewed like 9 of your beers in eight months.
• 1:17:44
  Yeah, they got back to they're like, yeah, what?
• 1:17:46
  What day do you want? Do you want Sharonville?
• 1:17:48
  Do you want Hamilton? And they were very gracious.
• 1:17:51
  So we're like, OK, so we're just going to have a spot for 4 hours
• 1:17:54
  from 4:00 to 8:00 PM on the 11th of July.
• 1:17:57
  If you guys can make it Cincinnati before you come up,
• 1:18:01
  we're just going to have beers. Like just basically, you have
• 1:18:04
  people come by and just hang out and just celebrate the fact that
• 1:18:07
  we've made it a year. That's so guys, I have to tell
• 1:18:11
  you this. It just so happens I'm going to
• 1:18:13
  be in town then. Awesome.
• 1:18:15
  But that day I'm going to be at the Reds game.
• 1:18:19
  OK, yeah, I'm doing a family outing.
• 1:18:22
  We do a family outing my family does every year.
• 1:18:24
  And it that it's that day. I laugh when when I saw the time
• 1:18:27
  because I think the Reds game is going on around that time.
• 1:18:30
  But I'm going to be up there for probably about four or five days
• 1:18:34
  and hopefully if it works out, maybe I could meet up, meet up
• 1:18:38
  with you guys at some point. Absolutely.
• 1:18:40
  You know, toast your one year anniversary.
• 1:18:41
  That'd be awesome. Yeah, we'd love to have you on.
• 1:18:44
  Do a porch beer or something together.
• 1:18:46
  Meet at a brewery or. Yeah, take take you to a brewery
• 1:18:49
  you've never been. Yeah, someone you have been.
• 1:18:51
  Whatever. That would be cool.
• 1:18:53
  Well, some of those ones up there, Yeah, some of the ones up
• 1:18:55
  there that you're talking about, because I used to work up in
• 1:18:58
  Hamilton years ago and so I know the area really well.
• 1:19:03
  I haven't gotten unfortunately, that many breweries up in that
• 1:19:06
  area. I did go to Municipal Brew Works
• 1:19:09
  a couple of years ago. I stopped in there real quick
• 1:19:12
  and had two beers there and I was like, I need to come back
• 1:19:15
  here, but I haven't been to. Is it grain works?
• 1:19:21
  Oh yeah, that's in Westchester. Yep, Yep.
• 1:19:23
  Yes, I have not been. The grain works, yeah, but I've
• 1:19:27
  had some of their beer I actually picked up, I picked up
• 1:19:30
  some of their beer at Jungle Gym.
• 1:19:31
  So I haven't, I haven't been up. I haven't been up to that
• 1:19:34
  location up there. Well, that would be an easy spot
• 1:19:39
  for us to meet because that's not very far of a drive maybe.
• 1:19:42
  Yeah, it's like a 10 minute drive for us.
• 1:19:44
  So may have to get her done. May have to get her done, yeah.
• 1:19:47
  We're going to keep you forever, but do your kids think you're
• 1:19:50
  famous because you guys are on like social media and stuff?
• 1:19:55
  I don't, I don't know that they think are famous, but so I've
• 1:19:58
  got, I've got one adult son and I got 2 younger kids and we we
• 1:20:02
  haven't posted because they're kids, but we have video where
• 1:20:04
  they are drinking milk and pretending to rate it and give
• 1:20:07
  it scores and everything. So they've definitely watched us
• 1:20:10
  do content and they are are keyed into it.
• 1:20:14
  What did they say? 3 1/2 something.
• 1:20:16
  Yeah. Well, they, they said that.
• 1:20:18
  No, they said they rate it as stars, but then they they don't
• 1:20:21
  we talk about like Ibus and things like that and they don't
• 1:20:23
  know what or ABB in that line that means.
• 1:20:25
  So that I think they said this has five chicken Nuggets or
• 1:20:28
  something today. Now they're just making up
• 1:20:30
  stuff. It's very, really pretty funny.
• 1:20:33
  That's awesome. Well, you're influential.
• 1:20:35
  Yeah, my, my kids are all teenagers and above.
• 1:20:39
  I think, like, some of my one of my sons will, like, sometimes
• 1:20:42
  try to throw me advice asking how many subscribers do you
• 1:20:46
  have? And like, maybe you should try
• 1:20:49
  doing this. I'm like, OK, thank you.
• 1:20:50
  All right. Yeah, yeah, yeah.
• 1:20:53
  Yeah, because at that age, they're the social media
• 1:20:55
  experts. Yeah, they really are.
• 1:20:57
  No. Doubt they probably have their
• 1:21:00
  own following doing something and tell me who does it.
• 1:21:02
  You're the, the, the, IT, says Cindy Brew Dads that thing that,
• 1:21:07
  that, that, who does that? Because it's in my head
• 1:21:09
  constantly. AI does that.
• 1:21:14
  There you go, AII. Love it.
• 1:21:16
  I think it's perfect because it's like between segments and
• 1:21:19
  like cutaways and you come back or something.
• 1:21:20
  It's it's, it's kind of, I love it so much.
• 1:21:23
  Yeah, I found an AI that is kind of specific to music and vocal
• 1:21:28
  generation. And so I've used that for a lot
• 1:21:30
  of our music themes and things like that.
• 1:21:33
  It's a lot of fun. You can tweak it, you know, give
• 1:21:36
  it some different parameters, and it's called a producer AI.
• 1:21:41
  And I've also used 11 Labs which does some more of the vocal
• 1:21:44
  stuff here too, so. Yeah, we got lucky with the
• 1:21:47
  Cincy Brudad thing though. Like he, he played, he's like,
• 1:21:50
  how's this sound? Like that's perfect.
• 1:21:52
  Yeah, it's great. When I listen to something or
• 1:21:55
  watch something and it's like I'll walk around like I'm saying
• 1:21:57
  it in my head, like it's it just, it just hangs around.
• 1:22:01
  It's very catchy. Yeah, there's a local podcast
• 1:22:05
  called Truth Beer and Pod Sequences, and they basically
• 1:22:08
  just cover all the Cincinnati beer content from that week.
• 1:22:11
  Yeah. So whenever they share us, they
• 1:22:14
  always have to say it as such, like Cincy Bruna.
• 1:22:17
  'S just because I love it. I think it's absolutely perfect.
• 1:22:21
  And we found a lot of fun, definitely learned a lot of
• 1:22:24
  different things, just getting more artistic and trying some
• 1:22:28
  stuff and having a a graphic designer has helped a lot, so.
• 1:22:33
  There you go. Yeah, there you go.
• 1:22:35
  Yeah, you guys are doing a fantastic job.
• 1:22:37
  And the, the, the, the, the realness that you guys are like
• 1:22:40
  the beer drinkers comes through kind of like I was telling you
• 1:22:43
  at the top of this thing, it's like it shows.
• 1:22:45
  And that's the part that drew me to you guys.
• 1:22:47
  I'm like, Yep, those guys are cool.
• 1:22:48
  Appreciate that. Thank you.
• 1:22:49
  Yeah, that's it. That's it.
• 1:22:50
  That's kind of our goal is just to, you know, we're not too,
• 1:22:54
  we've learned a lot along the way.
• 1:22:56
  We're not too technical with it, you know, just kind of having
• 1:22:58
  fun and wanting to share. And it's all about getting
• 1:23:01
  people to to go out to these breweries, you know, try some
• 1:23:04
  new things, support the local breweries because as we know,
• 1:23:07
  the places, especially in Cincinnati, with so many
• 1:23:10
  exceptional breweries, many places will shut down because
• 1:23:13
  they are, you know, and, and another state, another city,
• 1:23:17
  they might be a cool place to hang out.
• 1:23:18
  But when you got places like street side and 3rd eye and some
• 1:23:21
  of the, you know, the, the giants, those places aren't
• 1:23:24
  going to make it. So just try to get people to
• 1:23:26
  support their favorite local places and, and keep the craft
• 1:23:29
  scene going. So.
• 1:23:30
  Exactly. Any, any events that you want to
• 1:23:33
  talk about that are coming up that you can talk about just to
• 1:23:36
  kind of put it out there and, and, and get people to outside
• 1:23:40
  of the, you know, the anniversary thing you got.
• 1:23:42
  Yeah, the anniversary is our big event.
• 1:23:44
  We do have some visits already lined up, like just just a
• 1:23:48
  couple Saturdays from now, we're going to be at the Third Eye
• 1:23:50
  Hamilton for their Pretzel Day where they do several variations
• 1:23:54
  of their pretzel beers, which we're really looking forward to.
• 1:23:58
  We're still kind of figuring out what we want to do with
• 1:24:00
  ourselves in the month of May, because there's a few options
• 1:24:03
  there. And then like I said, in June
• 1:24:05
  we're going to go to Missing Link Festival and at Urban
• 1:24:08
  Artifact, check that out. And then July, we're at our
• 1:24:12
  anniversary, so we're always trying to do at least one, if
• 1:24:16
  not 2 brewery trips a month. And then we've got kind of a
• 1:24:22
  different type of variety show we're thinking about doing in
• 1:24:25
  the month of May. So I'm going to hold that one
• 1:24:28
  under my hat, though, because that one's kind of a fun,
• 1:24:30
  different one that should be exciting.
• 1:24:35
  But I mean, really for us, it's just like, we're in this
• 1:24:37
  situation where every month we're like, OK, what breweries
• 1:24:40
  do we have to go to this month? Oh, darn.
• 1:24:45
  Oh, yeah, Yeah. But it's like, do we want to go
• 1:24:48
  to one that we've been before, but we love it, we want to go
• 1:24:50
  again, or do we want to go when we've never been before and just
• 1:24:53
  get that, like, first impression of this place.
• 1:24:56
  So I feel like there's a mix there and it helps to do a
• 1:24:59
  little bit of both. And like even aside from
• 1:25:03
  Cincinnati, we're like, we're only like a 40 minute drive to
• 1:25:07
  go to like branch and bone up in date and I wouldn't mind making
• 1:25:10
  that trip. So absolutely.
• 1:25:12
  There's even places in the neighboring areas that we're
• 1:25:16
  always tempted by, too. But we feel like we need to get
• 1:25:18
  some more Cincinnati visits, you know, under our adult first.
• 1:25:23
  Well, you guys have great content.
• 1:25:25
  It's well produced, it's very good quality, excellent quality.
• 1:25:28
  You guys are doing a great job. Please keep it up.
• 1:25:30
  I love seeing you guys. As a matter of fact, just before
• 1:25:32
  we hopped on it, I think it might have been Instagram.
• 1:25:35
  There was a new drop or a new release of something just prior
• 1:25:38
  to us getting on here today. It was like like I got a
• 1:25:41
  notification or something. We we posted the rye on rye from
• 1:25:45
  Blvd. Ruin.
• 1:25:46
  Yes, yes, yeah. That's a fantastic beer.
• 1:25:50
  Wow, that's. So good.
• 1:25:52
  Yeah, we're always dropping something every other day.
• 1:25:54
  So typically our rhythm is we'll do like 3 porch beers and then
• 1:25:59
  the next one will be one of our long form videos.
• 1:26:02
  So I'm not sure what our next long form is.
• 1:26:04
  It'll need to be a styles clash or a or the maybe the narrow
• 1:26:07
  path, but. Yeah, depends on what you want
• 1:26:09
  to edit. Depends on what I have to edit
• 1:26:11
  tomorrow. There you go.
• 1:26:15
  Awesome. Steve.
• 1:26:15
  Anything else for these guys? Well, I was just going to say, I
• 1:26:18
  know we mentioned, you know, we're going to be up there
• 1:26:20
  October, Scott and I'll be up there.
• 1:26:22
  I'll be up there before then. But Scott and I are coming
• 1:26:24
  Oktoberfest Cincinnati and I've been before.
• 1:26:28
  He has never been. Have you guys ever been to that
• 1:26:31
  event? Well, we went this past year
• 1:26:33
  where we met Jim Cook. That was the Jim Cook event.
• 1:26:36
  Yeah, OK. Yeah, that's where we went.
• 1:26:37
  But this, that was the first year where they actually moved
• 1:26:39
  it down like onto the river to Sawyer Point.
• 1:26:41
  Sawyer. Point, yeah.
• 1:26:43
  Like I had been a previously when it was just on 5th St. and
• 1:26:47
  this one, it was just such a better experience.
• 1:26:50
  Like I feel like before, I don't know, it was just because you're
• 1:26:52
  walking around on the street or whatever, but it just felt like
• 1:26:55
  like a vendor after vendor with no real character to it or
• 1:27:00
  anything. Whereas now it feels more like
• 1:27:02
  an actual, you know, event and has a little bit more of like an
• 1:27:07
  Oktoberfest sensibility about it.
• 1:27:10
  Are you guys big in the Oktoberfest beer?
• 1:27:12
  Are you? Do you have like a lot of big
• 1:27:14
  styles that you like from the breweries up there?
• 1:27:17
  Yes, I I love Oktoberfest beers. It's a it's a really great
• 1:27:21
  multi, you know, you just, it's one where we really drink
• 1:27:25
  seasonal. You get out and the weather
• 1:27:26
  starts cooling down and you sit out around a bonfire.
• 1:27:29
  You drink an Oktoberfest, you drink a pumpkin beer.
• 1:27:32
  That's another style I really love fall.
• 1:27:34
  Fall beers have a special place in my heart for sure.
• 1:27:37
  So. Yeah, yeah.
• 1:27:38
  The Meritsons and the fest beers, we had several like last
• 1:27:42
  year that we loved. There was even like 1 that
• 1:27:46
  Saunder put out, but they did it exclusively with a store here
• 1:27:49
  called Dorothy Lane Market. Yeah, and it was just called
• 1:27:52
  Mertzen and it was great. And Yellow Springs had a good
• 1:27:55
  one. Too.
• 1:27:56
  We had one from Yellow Springs Brewery that was exceptional
• 1:27:59
  too. Yeah.
• 1:28:00
  Well, it's funny because we we talk every year it seems like
• 1:28:03
  about, you know, are we reaching a point?
• 1:28:07
  It gets earlier and earlier for Oktoberfest season where all
• 1:28:10
  these places put out beers. I mean, Northern Row, you know,
• 1:28:13
  we had them on. You probably heard the episode
• 1:28:15
  where they're like, hey, you know, we're we're we're we're
• 1:28:18
  having it out all year. Yeah, right.
• 1:28:22
  Yeah, that that part does. It is a little hard because
• 1:28:26
  pumpkin beers start coming out in August and it's hot and I do
• 1:28:29
  not want a pumpkin beer, but I've learned I'd better start
• 1:28:32
  buying them for when I want them in October and November.
• 1:28:36
  Yeah. Yeah, both of our garages around
• 1:28:39
  late August and that had like, we had so many packs of pumpkin
• 1:28:42
  beer just sitting there waiting that for what, the right time?
• 1:28:46
  Because we're like, well, we have to get them now because
• 1:28:48
  they won't be here later. They don't last.
• 1:28:50
  So yeah, because people grab them, but we wanted to have them
• 1:28:53
  for when we needed to drink them and film that content out.
• 1:28:57
  Nice. Yeah, it's our favorite time of
• 1:28:58
  the year too, beer wise. And it's, as a matter of fact,
• 1:29:01
  I've not seen it yet because I didn't, haven't been to the
• 1:29:03
  store, but I'm pretty sure Sam Somerail is out right now and it
• 1:29:05
  probably was out for a couple of weeks because it usually comes
• 1:29:08
  out in March. So.
• 1:29:09
  I haven't seen it yet either, but I'm sure it will be.
• 1:29:11
  Yeah, I'm sure it's there somewhere.
• 1:29:14
  It's a good summer, I like it. I do too.
• 1:29:16
  It's a matter of fact. It's my most checked in beer of
• 1:29:19
  all time. Is Sam Sumrill like across the
• 1:29:21
  board? It's just it's just crushable.
• 1:29:23
  You know? I can drink it.
• 1:29:24
  Cut in the grass. Yeah.
• 1:29:25
  I go somewhere they don't have a good variety.
• 1:29:27
  They got Sam Sumrill. Let me get one of those.
• 1:29:29
  Or 6 or. Whatever.
• 1:29:30
  Yeah, well, we always laugh too, is like, we have these
• 1:29:33
  discussions sometimes of like crap beer drinkers.
• 1:29:35
  Like what would you drink on a six pack?
• 1:29:38
  And maybe there's not a whole lot of them I would drink on a
• 1:29:40
  six pack, but I still like them. But like Summer L comes out and
• 1:29:44
  then Oktoberfest comes out with Sam Adams and I'm like, oh, I
• 1:29:47
  could drink those on a 12 pack. You know, I'll buy a 12 pack and
• 1:29:50
  then, you know, send out through the day.
• 1:29:52
  So anyway. Yeah, good 1-2 punch.
• 1:29:55
  All right, guys. We appreciate it very much.
• 1:29:59
  Yeah, thank you. A lot of fun.
• 1:30:00
  Appreciate the support. Looking forward to linking up
• 1:30:04
  with you here soon. So yes.
• 1:30:06
  We will. Cheers to you guys, but on a way
• 1:30:08
  out and you guys get the last word.
• 1:30:10
  Will you recite your tag phrase that you do on our way out?
• 1:30:15
  Yes, open porch, open minds, open gaulets.
• 1:30:22
  Cheers guys. Cheers, cheers, cheers to.
• 1:30:24
  The podcast.