Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Ohio Brewery Road Trip: Cleveland, Great Lakes Brewing & More | Episode 76

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Ohio Brewery Road Trip: Cleveland, Great Lakes Brewing & More | Episode 76 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:10
  Hey, guess what? We are back.
• 0:13
  And yes, we're live. We're live once again.
• 0:16
  Again, we're still live. It's still.
• 0:19
  Doing it live, is that right? Is it the same recording or is
• 0:22
  this a different one? Oh, is this the Is this the
• 0:25
  Cleveland Takeover edition of the Brewery Underground podcast?
• 0:29
  Right. This is the continuation of the
• 0:31
  saga that was from Cincinnati on to Cleveland.
• 0:36
  That's right. So it's like as the world turns,
• 0:41
  we went and we did the Cincinnati takeover edition and
• 0:44
  now we are talking about the the other areas of Ohio that we took
• 0:50
  over after Cincinnati. And, and actually, to be a
• 0:53
  little more accurate, we took over Cleveland, we stopped
• 0:56
  through Akron, we stopped through Columbus, and on our way
• 0:59
  home we stopped through Louisville or Louisville.
• 1:02
  Somebody's going to correct me. I'm just going to keep saying it
• 1:05
  the way I want it and then we correct me.
• 1:08
  We'll have all the pronunciations covered.
• 1:10
  We will, we will. Well, this is going to be a
• 1:13
  another fun episode because we have a lot to talk about because
• 1:17
  we did a lot in the northern Ohio area.
• 1:22
  One thing I'm excited about that we're going to talk about in a
• 1:25
  few minutes is the fact that we did go to Great Lakes, but we
• 1:29
  also got some beer from Great Lakes and we have to kick off,
• 1:32
  at least I am. I'm kicking off a beer, my
• 1:35
  friend from Great Lakes Brewery tonight.
• 1:37
  How about you? I'm starting with, which is
• 1:40
  relevant, Masthead Estate grown IPA.
• 1:44
  And the only reason I'm starting with that is because by the time
• 1:46
  we get to the Great Lakes part of this, yeah, I will be on to
• 1:49
  the Great Lakes beer that I have.
• 1:52
  Yeah. Well, Imperial Amber logger aged
• 1:56
  in bourbon barrels, and I know you're sipping on something real
• 1:59
  nice. Haven't even had it yet.
• 2:02
  I poured it in my vivacious Great Lakes glass, but here it
• 2:06
  is. Right here, friends, it is.
• 2:08
  Look at that. This is the Great Lakes.
• 2:11
  Yikes. Oh my gosh, this is the barrel
• 2:14
  aged Blackout Stout and I'm actually looking on their
• 2:18
  website right now because I wanted to get a little more
• 2:22
  information about this. This is a 12.5% beer.
• 2:26
  They say it is multi and it also has been around basically since
• 2:32
  2003. So it says that when they when
• 2:38
  they had when they brought this out, they call it bold and dark
• 2:42
  as a powerless metropolis. The Imperial style commemorates
• 2:47
  the infamous 2003 blackout that briefly left some 55 million
• 2:52
  people utterly unplugged. So actually this was not
• 2:55
  released in 2003, but after that and then.
• 2:59
  It was this, yes. It was in reference to the 20 or
• 3:03
  the 2003 blackout. It was exactly, and this was a
• 3:08
  gold medal winner in 2011 at the World Beer Championship.
• 3:12
  That's fantastic. What is the ABV on that because
• 3:15
  I'm sure it's really low. 12.5%. Damn right it is.
• 3:20
  You're damn right it is. And we want to thank our buddy
• 3:24
  Michael at Great Lakes for giving us that.
• 3:27
  Michael Williams. Thank you, Sir.
• 3:30
  Yes. Thank you.
• 3:30
  I've got a couple in my bag right here too that we'll get to
• 3:33
  what I just mentioned. But yes, thank you very much.
• 3:36
  You know the. Thing.
• 3:38
  The other thing we'd love to talk about, and they have this
• 3:41
  on there, is that what you would pair this with?
• 3:44
  So you would pair this with maybe a rib eye steak, a rich
• 3:48
  chocolate dessert, and pungent cheeses.
• 3:52
  Holy shit. So next time I have one.
• 3:55
  You couldn't have said something prior and we could be having
• 3:58
  cheeses and steaks. We could be having some right
• 4:01
  now. Some.
• 4:02
  Fine cheeses, maybe some cheese curds.
• 4:04
  I mean, you know. All right, we could have had we
• 4:07
  could have had a pre podcast dinner.
• 4:10
  How is it? We could have.
• 4:11
  Oh, wow. Yes, yeah.
• 4:14
  Are you speech? Are you speechless?
• 4:16
  I don't know if I'm speechless, but it's pretty good.
• 4:19
  By the time I get done with this, I may be speechless.
• 4:21
  You never know. No, you'll be chatty, Kathy,
• 4:23
  after that's done. Chatty Kathy, I may be wanting
• 4:26
  some more pungent cheeses, yes. Yeah, it looks good.
• 4:31
  That looked really good by. The way it is, it's it's
• 4:33
  excellent. So.
• 4:35
  Loving it. So.
• 4:36
  Far when we get to the Great Lakes part of this I'm going to
• 4:40
  bust out this other one that I've got here so got.
• 4:42
  To bust it out. I'm going to bust it out all.
• 4:45
  Right. We love it.
• 4:46
  We. Love it, by the way, Steve.
• 4:48
  So yeah, you know, we've done these trips for many, many a
• 4:52
  year, right? We've done this trip annually
• 4:54
  and it's always been Cincinnati. We've always gone to Cincinnati.
• 4:58
  We've done all the things in Cincinnati, right?
• 4:59
  A few outliers, right? Covington and Bellevue and that
• 5:02
  kind of stuff. But Cincinnati area this year we
• 5:05
  went above and beyond, not just Cincinnati, hence this part of
• 5:10
  the the podcast. But we added not one city, not 2
• 5:14
  cities, not 3-4 cities. 4. Cities count.
• 5:17
  Count Louisville on the way back, we added four different
• 5:21
  cities that we've never done as far as part of this journey
• 5:25
  before. So how about that?
• 5:27
  We always talk about we add days and we got to add another day.
• 5:30
  We added like four or five more days to this one.
• 5:33
  Yeah, I'm not sure. I don't even remember because we
• 5:36
  didn't, we have not accounted for when this actually all
• 5:40
  started. It probably goes back eight or
• 5:42
  nine years ago where it started, just like on a, you know, like a
• 5:45
  weekend trip with Cincinnati, like Friday, come back Sunday or
• 5:48
  Monday. And now here it is.
• 5:50
  And the other thing that I'll tell you, you're a patient man
• 5:54
  because you drove through, you drove, you were driving the
• 5:58
  entire time and you drove through a lot of rain, a lot of
• 6:02
  weird, wacky weather. I always thought to myself, you
• 6:04
  know, we've talked about this off and on.
• 6:06
  It's like, you know, it's good to have good travel partners
• 6:10
  because you can have some people that would be in a car and it'd
• 6:12
  be like, wow, we're going to get there, you know, and then back
• 6:16
  seat drivers. I hope I'm not one.
• 6:18
  I try to be like the guy that, you know, every once in a while
• 6:22
  because I'm a bit of a weather nerd.
• 6:23
  So I'm on that. You know, I'm on my weather app
• 6:26
  half the time as we were driving going, well, we're going to be
• 6:28
  going through and you do that too.
• 6:30
  When when I've driven before, you're on like the weather app
• 6:32
  and you're like, where's the green BLOB on the radar?
• 6:35
  Where's the red? How much longer do we have to
• 6:38
  drive in this shit? Well, we had the drive.
• 6:41
  We're not going to talk about weather this whole time on this
• 6:44
  podcast, although it doesn't seem like it was the theme from
• 6:47
  the time. I think we got left Cincinnati
• 6:51
  and we hit around Columbus. I'll tell you what, man, I mean,
• 6:56
  I've driven through some heavy rain before.
• 6:58
  I know you do too. You have too.
• 7:00
  But that was for a good hour drive.
• 7:04
  That was intense going through Columbus.
• 7:06
  It was, it was white knuckling it the whole way.
• 7:10
  And the the one thing was the one thing that kept me going was
• 7:14
  I just got to see the tail lights of the car in front of me
• 7:18
  or the tractor trailer or whatever.
• 7:20
  If I didn't see those, we would have been doomed.
• 7:23
  We would have been doomed. Because you couldn't see.
• 7:26
  When I say 5 feet, I'm not exaggerating.
• 7:28
  You couldn't see 5 feet in front of you.
• 7:31
  And if there was a car stopped ahead of us, if it was just
• 7:33
  stopped, we'd have been toast. And the whole, we'd still be on
• 7:36
  the Interstate, by the way, because it would have been that
• 7:38
  bad. But we got through it, man.
• 7:39
  I thought about pulling over once or twice and letting it
• 7:42
  ride out. We just powered through like
• 7:44
  we're going to get through this at some point.
• 7:46
  You were checking the radar. We were going to eventually get
• 7:49
  out of it and we finally did. Thank God.
• 7:54
  I will say I have two notes on this.
• 7:55
  I think my entire lifetime, anytime I've ever been through
• 7:59
  Columbus, OH on the Interstate up there, I think it's like I
• 8:03
  7175. Whichever one it is, there's
• 8:06
  always construction. Yeah.
• 8:08
  And it's always like stupid construction.
• 8:10
  It's like Columbus, OH, your roads can't be that bad all the
• 8:13
  time. Well, eventually something's got
• 8:16
  to get finished. But don't.
• 8:17
  You think pick something? Yeah, pick something.
• 8:19
  But the other thing we said, because living in Nashville, we
• 8:23
  know sunshine will take the interstates down.
• 8:27
  I'm pretty confident that if we would try to go through the rain
• 8:30
  in Nashville that we did in Columbus, OH, we probably would
• 8:34
  have had to stay in Columbus, OH for about two days.
• 8:38
  So maybe Ohio drivers, I don't know, maybe they're better.
• 8:41
  I. Don't know it worked, man.
• 8:44
  It's we just kept saying as long as there's not a wreck, as long
• 8:47
  as there's not a wreck, because it would have shut down
• 8:49
  everything. I know completely.
• 8:51
  I know. And we saw some idiots driving
• 8:53
  by without lights and speeding and doing all that kind of crap
• 8:57
  and weaving in and out and how there was an accident, I don't
• 8:59
  know. But we got through it
• 9:01
  thankfully. And for the betterment of I'm
• 9:05
  just glad we didn't have to pull, like pull over like we
• 9:07
  would have done it for safety reasons.
• 9:09
  But damn, we'd have been, we we, we might have sat there for two
• 9:11
  or three hours and then, yeah, then I just want to want to get
• 9:15
  back on the road anyway. So we we, we managed.
• 9:18
  We may have. Yeah.
• 9:19
  And we were on a we were on a mission.
• 9:22
  You know, as they say in the The Blues Brothers movie, we're on a
• 9:25
  mission from God. Not quite that.
• 9:29
  On a mission for craft beer? You know, ultimately, and we
• 9:32
  went to several places that we'll talk about, but ultimately
• 9:35
  our priority and the reason for going to Cleveland was Great
• 9:40
  Lakes Brewing Company. It was it.
• 9:42
  Was that was that was the sole reason we filled a lot of things
• 9:45
  around it, which were great also, but Great Lakes was the
• 9:49
  target. Great Lakes was the target and
• 9:52
  we targeted them and we will talk about that in a few
• 9:55
  minutes. But we certainly for, you know,
• 9:59
  just basically when we were on the road, you know, we had left
• 10:02
  Cincinnati and this was on Wednesday, that was May 21st.
• 10:07
  So the first stop we were hoping to get here because you and I
• 10:12
  had both had some of their beer and can over time.
• 10:15
  And it was a brewery that I did not even know had been around
• 10:21
  this long. And we'll get some, some some
• 10:23
  information on them in a few minutes.
• 10:25
  Hopping Frog in Akron, OH, shout out to them, man, What a, what a
• 10:31
  great place. And the, and The funny thing was
• 10:34
  we got the hopping frog we had, we had outrun the rain.
• 10:38
  But I'd said to you, I'm like, I don't know how long we're going
• 10:41
  to outrun the rain because it looks like it's pushing up
• 10:43
  towards us. We had a clearing for a bit,
• 10:45
  yeah. We had a clearing, but yeah, we
• 10:47
  went the Hop and Frog in Akron, a really fantastic place.
• 10:52
  It's actually across the street from an old Goodyear blimp
• 10:55
  plant. We saw that building and we had
• 10:58
  no idea what the heck that was. It was massive.
• 11:01
  Like what is going on here? You know, and I'm, I'm sure
• 11:04
  inside Hop and Frog, they probably have answered that
• 11:06
  question about a million times, but it was really cool.
• 11:09
  I mean, it really, it was interesting because it's always
• 11:13
  fascinating to go to breweries and see like, are they in a big
• 11:16
  central area of something? And I don't, you know, I don't
• 11:18
  know how, how populated Akron is.
• 11:21
  I mean, it's a, it's a fairly, you know, large city in, in
• 11:24
  Akron, but in Ohio, I should say.
• 11:26
  But Hop and Frog, it's a, it's kind of in the middle of a rural
• 11:31
  area, so to speak. At least it looked like it was.
• 11:34
  I could be wrong, but it seemed like it kind of was off the
• 11:37
  road. But we got there and, you know,
• 11:41
  we're talking to the guy inside and I'm like, so the brewery,
• 11:44
  they actually, they've been there since 2006.
• 11:47
  And I did not know this. This is really impressive.
• 11:50
  They distribute their beer not only to 21 states, but 40
• 11:55
  foreign countries. How Hop and Frog does?
• 11:57
  Yeah, yeah, he said they were international.
• 12:00
  And you know what's funny? We get a lot of it here.
• 12:02
  We've seen it quite a bit. You just imagine this gigantic
• 12:06
  place, right? Because they distribute so much
• 12:08
  and we see a bunch of it here, and we can go to multiple liquor
• 12:11
  stores in town and they've got Hop and Frog.
• 12:13
  We see it regularly. Yeah, not that the place was
• 12:15
  tiny, but you just imagine it like it's 10 square blocks.
• 12:19
  You know, they're doing all this distribution and stuff and you
• 12:21
  get in there, it's like it's just a nice cool spot.
• 12:24
  But they make a lot of beer and they distribute to a lot of
• 12:26
  places, and it's really cool to see it in person.
• 12:30
  Nice, cool spot. Yeah, obviously that's where
• 12:32
  they they distribute the beer. You could see that on one side
• 12:36
  and then, you know, the tap room on the other.
• 12:38
  So, you know, we went in there and we knew we weren't going to
• 12:41
  be in there a long time. It's kind of like, you know, a
• 12:44
  couple places on this trip. It's like, OK, how much time do
• 12:46
  we have? Yeah, we probably, you know, we
• 12:48
  were in there for maybe an hour, you know, hour and a half as we
• 12:52
  were going to make our way up to.
• 12:53
  Cleveland, we still had another hour and change to drive.
• 12:57
  Yes. So yeah, through.
• 12:58
  Rain through rain. Right, correct.
• 13:00
  More rain, right? And we couldn't get hammered,
• 13:02
  but we had enough to get to experience it.
• 13:05
  Exactly, exactly. So the thing I really loved
• 13:09
  about Hop and Frog, and this is not taking away from any other
• 13:12
  breweries that I've ever I ever go to, but I always love it,
• 13:16
  especially if you go to a new brewery, that they just don't
• 13:20
  have the same style of beer that they have a variation of a lot
• 13:24
  of different things on their menu.
• 13:26
  So for example, you know, as as I'm looking right now at their
• 13:31
  Tapper menu, I mean, they have like golden blonde ales.
• 13:34
  They have, you know, Russian imperial stouts, they do wheat
• 13:38
  beers and shandies and, you know, Belgian quadruples.
• 13:41
  I mean, it's just so many other things that they do as well.
• 13:44
  And they do they do a lot of different pastry stouts and you
• 13:49
  know, fruit beers. They do a lot of stuff that can
• 13:51
  be really sweet. So if you're not like into the
• 13:54
  whole sweet aspect of it, maybe you would want to choose
• 13:58
  something else. But I don't know how you but I
• 14:01
  mean, I, you know, I enjoyed everything I got there.
• 14:05
  I mean, I got a flight when I got the their Gangster Frog IPA,
• 14:10
  which I loved. I'll tell you something that
• 14:12
  really stood out for me. I like pilsners, but sometimes
• 14:17
  for me, pilsners can be maybe a little mediocre.
• 14:21
  They had their hopping Pilsner and I don't know what they did
• 14:25
  with this, but I had it and I went, this is one of the better
• 14:29
  pilsners that has stood out in my mind of going.
• 14:33
  I really would drink a lot of this.
• 14:36
  Yeah, You know, the fact that they've been around, which is
• 14:41
  about to be 19 years, right, they got a 19 year anniversary
• 14:44
  coming up, tells you something about how good of the stuff is.
• 14:48
  They brew shanties. I know them from from shanties.
• 14:52
  There's a lot of shanties down here and a lot of high ABV
• 14:54
  shanties and they do a lot of weird stuff with it and weird in
• 14:57
  a good way to do a lot of different adjuncts and stuff
• 15:00
  with them and barrel aged stuff. There's a lot of barrel aged
• 15:03
  stuff you find here in Nashville from the Hop and Frog stuff.
• 15:06
  So to say that and then to be able to do a pilsner well, at
• 15:11
  the same time, it tells you, I mean, I had a lavender wheat
• 15:15
  ale. Yeah, and, and also an IPA.
• 15:18
  And I had a pistachio watermelon turbo shanty and a peanut butter
• 15:22
  chocolate coffee Porter. But to be able to do all those
• 15:24
  things and, and have that kind of longevity means you're doing
• 15:26
  a good job in everything you do because you wouldn't last 19
• 15:30
  years. No, it's hard to last 19 years
• 15:32
  if you did one thing well, they're doing everything well.
• 15:35
  What's great about going there? And like any place you get to
• 15:39
  try, you do the flight, you get to try all these weird things
• 15:42
  and some things you might not find outside of the tap room.
• 15:44
  So it was, it was amazing. And I had all these weird
• 15:48
  things. And at the end I was like I need
• 15:49
  one more taster and it was the IT was the pilsner cuz I wanted
• 15:53
  to have the pilsner. Yeah well, and I don't know if
• 15:55
  you were influenced by me cuz I know when I had that pilsner I'm
• 15:59
  like this is one of the better pilsner I've had in a while and
• 16:03
  I think you were like OK, I'm gonna have to try it too so.
• 16:05
  I'm not leaving without it. I'm not gonna leave without it,
• 16:08
  you know? That's right, yeah.
• 16:10
  Yeah, yeah, you're bragging on it.
• 16:11
  It's like I have to have that cuz I had all the weird stuff,
• 16:13
  but then I need to, I need to close out with a nice, clean,
• 16:16
  simple pilsner. And it was fabulous.
• 16:19
  Everything they do is fabulous. Fabulous.
• 16:21
  Now that that pistachio watermelon turbo Shanny was
• 16:25
  weird. Yeah.
• 16:27
  But it was good, and it was all the things it said it was.
• 16:29
  Yeah, yeah. That's a place you go to and you
• 16:32
  just got to try the weird stuff, man.
• 16:34
  You just got to. That's why you go if.
• 16:37
  You're into that kind of stuff, which we are.
• 16:39
  You know, we will try almost anything within reason.
• 16:44
  Then you know, we will try that. The other thing I had was their
• 16:48
  smashing honey Blonde, which I really liked.
• 16:50
  And then you also talked about their shandies.
• 16:53
  My absolute fave on my my absolute favorite on the flight
• 16:57
  was the kick in BlackBerry Turbo shandy.
• 17:01
  Yeah, Citrus sail. Say that five times fast.
• 17:05
  I know, right? I think, and I don't know, I'm
• 17:08
  not an expert, I don't know, but that turbo shandy I think is a
• 17:11
  base for a lot of other variations of that shandy.
• 17:15
  Again, I had the watermelon or the pistachio watermelon one.
• 17:19
  We just when we came back, we had the can of the peanut butter
• 17:22
  Jelly turbo shandy. So I think the Turbo Shandy is a
• 17:26
  base for a lot of things that they do and they do variants of
• 17:29
  it, so. Which that is currently sitting
• 17:31
  in my refrigerator and I will have, and I look forward to
• 17:35
  having soon. You know, I, I didn't look it
• 17:38
  up. I could, I could if I, if I, if
• 17:40
  I would have thought about it. I looked it up.
• 17:42
  I had a couple of their beers and can over the past year and
• 17:46
  one of them in can, it was like a, a pastry style and it was
• 17:51
  like a chocolate Raspberry. And I remember having it and I
• 17:55
  thought, you know, this is this, this goes back to a lot of the
• 17:59
  conversations we have at times where you're like, this is too
• 18:02
  much in a 12 ounce can. That one was that one would have
• 18:06
  been good on a flight. I, I, I started having it and
• 18:09
  I'm like, I like it. I tasted chocolate.
• 18:12
  I taste the Raspberry. I get what it's doing for me,
• 18:16
  but man, this is really, really, really sweet.
• 18:21
  And yeah, so sometimes that's very rich.
• 18:26
  Comes in the handy. In handy, yeah.
• 18:28
  They're very rich. There's a lot of it like ABV
• 18:31
  aside because those things are like 12% and above.
• 18:34
  But even that aside, they are very rich.
• 18:36
  And it's like, it is a lot, right?
• 18:40
  12 ounces of that sometimes when you drink.
• 18:43
  You ever drink a beer and you keep drinking it and just feel
• 18:44
  like there's more in there, like you never get, there's never
• 18:49
  less. Yeah, sometimes.
• 18:51
  And again, good. But it just gets to be a lot
• 18:53
  sometimes. Yeah, a little bit, a little bit
• 18:56
  too much sometimes, sort of like what we what we talked about on
• 18:59
  the Cincinnati takeover episode. And we were fabled and we had
• 19:02
  the meat and it was like, OK, yeah, at some point I got to
• 19:05
  stop. I'm going to go and buy.
• 19:06
  I'm in a coma here. I love it.
• 19:09
  I love what you're doing here, but I don't need 12 or 16 ounces
• 19:12
  of it. I.
• 19:12
  Don't need any more of this, no. It was good though.
• 19:16
  No, it's good stuff and and so glad we stopped.
• 19:18
  Great spot, man. Just anybody that's it that way,
• 19:21
  because I guarantee you everybody that that's listened
• 19:23
  to knows of hopping Frog in in one way or another, like sure,
• 19:26
  it's out there in the wild quite a bit so.
• 19:28
  Yeah, like I said, just going back to what I said in the
• 19:31
  beginning, I did not realize their reach.
• 19:33
  I did not realize that not only do they distribute to 22 states,
• 19:38
  they're in 40 freaking foreign countries, for God's sakes.
• 19:41
  That is crazy. That is impressive.
• 19:44
  That is extremely impressive. Yeah.
• 19:46
  I'm sure those I'm sure navigating those laws is easy.
• 19:50
  I'm sure it is. I think, and I may be wrong, but
• 19:54
  I think, you know, we've talked to Porch Beers, Keith and Coop.
• 19:58
  Is not Hopping Frog the place that they love the blueberry
• 20:02
  cobbler shandy or something that comes out that they go all the
• 20:06
  way there for when it comes out? I think it's Hopping Frog if I
• 20:10
  remember. Yeah, probably so I don't.
• 20:13
  And I didn't, you know, I didn't research before we started doing
• 20:16
  this podcast episode how many other breweries there are in the
• 20:20
  Akron area. But I would have to think that
• 20:22
  this one really stands out for people.
• 20:25
  And we were there on that Wednesday.
• 20:27
  I mean, we were there pretty early in the afternoon.
• 20:30
  I mean, it was probably about 3:00 in the afternoon or so, and
• 20:33
  there were already a few people in there.
• 20:34
  And the other thing, we didn't get any.
• 20:37
  Well, actually I did get something.
• 20:38
  I got a salad there and I was like in the middle of going, you
• 20:41
  know, I need a little bit of food.
• 20:42
  I don't need anything heavy. You, you looked at me and like,
• 20:45
  when do you eat a salad? I'm like, well, usually at home,
• 20:48
  not necessarily at a brewery, but you know, I.
• 20:50
  Don't think I've. I don't think I've seen that.
• 20:52
  Yeah, you have. You've seen me grilled chicken
• 20:56
  or something normally, but I think we've been in Cincinnati
• 21:00
  for so many days and we were eating out, you know, it's like
• 21:03
  every night, like burgers and fries and all this, and I'm
• 21:06
  like, you know what? Can I just get like a salad, you
• 21:10
  know, just give me something? So, but they have food there
• 21:12
  too. So anybody that's in that area
• 21:14
  or going through that area, stopping the hopping frog, I
• 21:17
  couldn't say enough nice things about them.
• 21:20
  Yeah, totally. One and one last thing.
• 21:21
  When we got there, you're talking about the people that
• 21:23
  kind of showed up and they seem to be locals.
• 21:25
  Like everybody there just kind of seemed when they showed up,
• 21:27
  they just, they seem to be locals.
• 21:28
  They wear all the time, just talking to people like they've
• 21:32
  been there a million times, which I thought was cool.
• 21:34
  No, we were sitting next to a guy who was actually telling us
• 21:37
  he was coming to Memphis for some something, some event in a
• 21:43
  few months and was asking us about, you know, maybe some
• 21:45
  brewery recommendations in in Memphis.
• 21:47
  And I was like, stop through Nashville to get some.
• 21:51
  Memphis has a few. Memphis has a few.
• 21:53
  There you go. All right, so after we left Hop
• 21:56
  and Frog. So it was funny.
• 21:57
  Onward, onward we go. The journey so is rarely even.
• 22:04
  I looked out and I said, Scott, the radar app is accurate.
• 22:07
  The rain has caught back up with us.
• 22:09
  We outran it for about an hour. There it is.
• 22:12
  We had we had to run to the car. Yeah.
• 22:16
  So our next stop was off to over just east of Cleveland to 11th 3
• 22:24
  Brewing. And do you know what city 11th 3
• 22:29
  Brewing is in? Yeah, so it's in a nice little
• 22:31
  town called Chardon. OH, Steve, which is like you
• 22:35
  said, it's east of Cleveland. I don't know, 1520 minutes east
• 22:39
  of Cleveland. Nice little place, great
• 22:42
  brewery, we loved it. Well, and our friends Keith
• 22:47
  Crafty Good Beer and Elizabeth Pedal Bound brews, they live up
• 22:51
  in that area and they had recommended they were like, you
• 22:54
  guys gonna come here? Cuz we were meeting up with them
• 22:56
  for a couple of days and they're like, you guys have got to come
• 23:00
  here. Yeah.
• 23:01
  Keith was pretty adamant. Like he was like you you this is
• 23:04
  this is on your list. And it was mandatory.
• 23:07
  We were required to go. Yeah, requirement.
• 23:09
  He's like, this is on the list. You were gonna love the owner.
• 23:13
  Well, you know, you'll want to give him on the podcast.
• 23:15
  He was not kidding. That is very true.
• 23:18
  I think that this area is like their version of the Cheers bar
• 23:22
  because they knew everybody in there.
• 23:24
  Yeah, so we met Dave and Chelsea are the owners.
• 23:27
  They sat down and talked to us for a long time.
• 23:30
  You had a really good conversation with Dave, which
• 23:32
  probably was a podcast in itself.
• 23:36
  Yeah, I. Think you did hear all of?
• 23:38
  It Yeah, you were on the other end of the table and he came
• 23:41
  over and sat down next to me and I probably talked to him for
• 23:44
  like at least 20 minutes. And like I said, you probably
• 23:46
  could have put the microphone up to us.
• 23:48
  Yeah, really enjoyed talking to him.
• 23:50
  We mentioned it when we're talking about esoteric or
• 23:52
  esoteric was passion, man. He really loved to talk about
• 23:56
  beer and and what they're doing and he's really passionate about
• 24:00
  it and they're making really good stuff.
• 24:03
  We'd had a few before. I think we got sent cans before
• 24:06
  and to go in there we had some cool stuff and I love people
• 24:10
  talking about beer like like that much, you know, you can
• 24:13
  just tell the excitement and that they're loving what they're
• 24:15
  doing. They are loving what they're
• 24:17
  doing and I have to say that just last night I had one of the
• 24:22
  cans from 11/3 Brewing that was given to me by our friends in
• 24:26
  Cleveland. I got the island.
• 24:28
  I drank the Island Frequency, which was in New England, the
• 24:32
  hazy IPA at 8.5%. It was really good.
• 24:36
  Really enjoyed that they had again, you know, I went in there
• 24:41
  and I'm looking around and I'm like wow, you have, you guys
• 24:44
  have a lot of great beers to choose from.
• 24:48
  And I have to say on a flight I had the magic marshmallows,
• 24:54
  again, another New England hazy IPA.
• 24:56
  They put marshmallows in the beer.
• 24:59
  Marshmallows as in like lucky, like Lucky Charms, Marshmallow
• 25:03
  charms, yes, the 1st and it's an IPA, which is cool, right?
• 25:07
  It was like a marshmallow IPA kinda.
• 25:09
  That's a first for me. I've never had a marshmallow and
• 25:11
  a beer before, so hey, shout out to 11/3 for that.
• 25:15
  But I also had their Patiolite New England IPAI also had their
• 25:21
  Italian Pilsner. But I tell you my absolute
• 25:25
  favorite was the Cherry Ave. Sour Fruited, which I think on
• 25:32
  an Instagram post I took a picture of when we posted a lot
• 25:35
  of different pictures. And of course, they are located
• 25:38
  on Cherry Ave., so that would make sense, right?
• 25:41
  Yeah, that was a great beer. When I had that beer, I was
• 25:44
  like, yeah, that's my favorite one of the day.
• 25:47
  It was wonderful. And I gave it a four point too.
• 25:50
  You go back to the Italian pilsner you were talking about.
• 25:52
  It's called Chow, which I love. That's that's a great, that's a
• 25:56
  great name. Eastside Motel was an IPA.
• 25:59
  Georgia Bell was a fruited sour. I'd had patio light.
• 26:04
  I mean, they had a coconut block party, which is a pastry style.
• 26:08
  I mean, just again, another place that had multiple styles
• 26:11
  of stuff and you enjoyed every single one of them.
• 26:15
  Like everything was good. Service was awesome.
• 26:18
  We had a great waitress. And forgive me for not knowing
• 26:21
  your name, I mean, but the experience, again, another
• 26:24
  experience that that we just enjoyed.
• 26:27
  And dude, we could have stayed there for six hours.
• 26:30
  We were really good. We could have stayed there for a
• 26:32
  long time. And the other one that the other
• 26:34
  one I checked in there was the blood orange BlackBerry, which
• 26:38
  was another, you know, sour fruited that they had there that
• 26:42
  I really liked as well. But as you said, I mean the the
• 26:45
  owner is Dave, his wife Chelsea. I mean, they came over and they
• 26:48
  talked to us for a while and I think we've even talked about
• 26:50
  trying to get them on the podcast at some point.
• 26:53
  And they're about to celebrate two years in business.
• 26:57
  Congratulations. To them, yeah.
• 27:00
  And it sounds like in that area, like they own that area as far
• 27:04
  as like there's not a whole lot of other breweries around there.
• 27:07
  So it's a great area that they, you know, that people can come
• 27:10
  to, you know, and and experience, you know, new craft
• 27:15
  beer. It's my understanding, I think.
• 27:17
  Didn't they say that that building used to be like an old
• 27:19
  mechanic's garage or something like that?
• 27:21
  Yeah, I think so. Something like that.
• 27:22
  Yeah, I love, I love places like that.
• 27:25
  So yeah. That were formerly something
• 27:27
  else. Yeah yeah yeah just wonderful
• 27:29
  spot and they they are passionate about coming on the
• 27:32
  podcast too. They're really excited about it.
• 27:34
  I think talking to I think we're just at the point we're just
• 27:37
  trying to figure out maybe a date yeah or something so you
• 27:40
  will hear from them and you're going to love them like yeah
• 27:44
  yeah. And if someone's listening to
• 27:45
  it, I hope they could, you know, possibly have the beer at the
• 27:47
  same time. But you're going to love Dave
• 27:49
  and Shell. See, they're fantastic.
• 27:51
  And. And our friends Keith and
• 27:52
  Elizabeth said the Saints said as much.
• 27:54
  When you meet them, you're gonna love them and you're gonna want
• 27:56
  them on the podcast. And yeah, sure enough, they were
• 27:59
  100%. Thank you very much.
• 28:02
  Yes. Well, so.
• 28:03
  And the other thing too is it's something I always love.
• 28:06
  I always love to ask like people, whether if they're the
• 28:10
  owner or whatever. I asked him like, are you the
• 28:12
  guy that brews the beer? And he's like, yeah, I'm the
• 28:15
  guy. So he stands behind what he's
• 28:19
  brewing and I'm like, dude, you are rocking it, man.
• 28:22
  You are absolutely rocking it. And I had had one of their beers
• 28:27
  a few months ago when we did some beer exchanges that I
• 28:30
  really liked as well. So that was my first
• 28:32
  introduction a few months ago to one of their beers.
• 28:35
  And I was like, yeah. So I was glad that we put them
• 28:39
  on the list. It was, there was a little bit
• 28:42
  of based on the amount of time that we're gonna be up there, do
• 28:45
  we have time to get there right, Based on where we were staying?
• 28:48
  Cuz we were staying in, you know, downtown Cleveland.
• 28:51
  But yeah, I'm glad that that we were able to get there and spend
• 28:54
  a couple hours there that evening.
• 28:56
  I am too. Like I said, it was required.
• 28:57
  So as much as we try to skip out and not going, that's a joke.
• 29:01
  We did. We totally.
• 29:03
  Yeah. That's a joke.
• 29:04
  That's a joke. No, yeah, no, we totally so glad
• 29:07
  we went. We're better for it.
• 29:08
  And you know what? I'm a little jealous of anyone
• 29:11
  that lives in that area who can go there regularly because that
• 29:14
  would be a normal spot for me. That would be a regular hangout.
• 29:18
  Yeah, no, definitely, definitely.
• 29:20
  So, yeah. So that capped off a really good
• 29:23
  trip up there on on that Wednesday.
• 29:26
  And then you know what? I didn't even write this down,
• 29:28
  but I do remember we went to a sports bar afterwards for some
• 29:31
  dinner. Do you remember the name of the
• 29:33
  place we went to? Burgers to beer.
• 29:35
  What was really funny is you and I both had the smash burger and
• 29:39
  I thought we'd only gotten like the like a single and they say
• 29:43
  single Patty. What?
• 29:44
  They killed the whole cow for this thing.
• 29:47
  Yes, and they had a double Patty on the menu and I was like, I
• 29:49
  don't need that. What the heck is going on here?
• 29:54
  I know they brought 2 anyway. You know, the fact that they let
• 29:57
  me into a Cleveland sports bar after I rode them so hard up
• 30:02
  there, after the Reds swept the Indians while we were in
• 30:06
  Cincinnati and they still let me in and everybody was so nice to
• 30:10
  me. I appreciate that that that
• 30:12
  warms in my heart, man. Look, you're spending money they
• 30:15
  don't. Care.
• 30:17
  They let a Yankee fan in too, so I mean, they don't like us much.
• 30:22
  I know. Well, anyway, so, yeah, so that
• 30:26
  was a that was a great night. And we finished our night there.
• 30:30
  And I think as I recall, when we were all leaving, we had to run
• 30:34
  out to our cars because. Why Scott?
• 30:38
  Oh, it was raining again. It.
• 30:42
  Could be worse. It could have been colder and it
• 30:44
  could have been snowing. That phrase, it could.
• 30:47
  That phrase, it could have been much worse.
• 30:50
  OK, a good full day. Hence the drive.
• 30:52
  Akron 11/3. The burger joint.
• 30:56
  It was time to call it. It was time to call it, you
• 30:59
  know, And then we were. Yeah.
• 31:01
  We, we actually, we. You drove back.
• 31:05
  Yeah. Because there's not like another
• 31:06
  30 minute drive back. And I know I said early it was
• 31:08
  15 to 20 minutes, but it was raining, We had to go back,
• 31:11
  couldn't see, it was dark. And then trying to find the
• 31:14
  friggin Airbnb downtown was not pleasant, was not fun.
• 31:18
  I remember that. It's a story for another day
• 31:20
  that it was getting a little frustrated I.
• 31:23
  Remember that? Yeah, we were saying Airbnb
• 31:25
  right around near the ballpark. It was, it was a convenient
• 31:28
  location. Just trying to get there and try
• 31:30
  to figure out where we're gonna park and how are we gonna get
• 31:33
  in. Yeah, and which building is it?
• 31:35
  That was the big thing. What?
• 31:36
  Building is it, It says. It's right here, it says.
• 31:39
  It's right here. Don't they know who we are?
• 31:42
  Come on, who are we? We're made here.
• 31:46
  We made it. We.
• 31:47
  Made it. We made it.
• 31:48
  We made it. Well, we got up on that Thursday
• 31:52
  and that was May 22nd. And I know that we were
• 31:56
  extremely excited. We were, you know, really for
• 32:01
  the take away for the Cincinnati Takeover Edition trip and this
• 32:05
  trip, we're always excited to go to breweries.
• 32:08
  We're always excited to go to whether it's Rhine guys or
• 32:11
  Braxton on the last trip, Saunder Listerman.
• 32:14
  I don't want to leave anybody out.
• 32:16
  And all the new ones that we we we did.
• 32:19
  And even on this trip as well, there were so many ones, but we
• 32:23
  knew we honestly knew and and I know there's going to be people
• 32:26
  that are going to listen to this and they're going to make fun of
• 32:29
  us a little bit going. Can you guys talk up Great Lakes
• 32:32
  even more? What do you want me to do?
• 32:34
  OK. I mean, I literally my ex
• 32:38
  expectation level for Great Lakes, I can't say it was it was
• 32:42
  exceeded necessarily because it was already on a very high scale
• 32:47
  anyway when I went in there for me.
• 32:51
  And we'll talk about everything that we did when we got there.
• 32:55
  The only thing that would have made it better maybe if somebody
• 32:58
  gave me like $1,000,000. No, I'm just kidding.
• 33:01
  It would have been cool how we timed it out like when the
• 33:04
  owners were there, but we got in there and it was probably about
• 33:10
  noon on that day. The experience.
• 33:13
  I mean, dude, you can understand why they have succeeded as a
• 33:16
  brewery because not only do they do great beer, they also, I
• 33:22
  mean, everybody there looks so happy to be there.
• 33:26
  I mean, everybody that was working there, I mean, it was
• 33:29
  raining cats and dogs. I know we're going to talk about
• 33:31
  rain more. It was raining cats and dogs
• 33:33
  outside. Everybody inside is like, hey,
• 33:35
  you know what, we love it. We're inside a brewery.
• 33:38
  We're having fun. Yeah, Oh my God, we've had Great
• 33:42
  Lakes beer before. Yes.
• 33:44
  We were already a fan and then we get Michael on the podcast
• 33:49
  from Great Lakes times 10 right now we're 10 times the fans we
• 33:53
  were before. Yes, cuz he was just so great.
• 33:56
  Not just cuz it was Great Lakes, cuz he was so great.
• 33:58
  And we, you know, we, we liked him so much.
• 34:01
  And then he's the reason we added days on and went to
• 34:05
  Cleveland to go to Great Lakes for this thing.
• 34:08
  So we were not disappointed in any way when we got to Great
• 34:13
  Lakes. It it fit the bill.
• 34:14
  It lived up to expectations. It was amazing.
• 34:19
  Like we just, we got to meet Michael and we, we got a tour of
• 34:22
  the place. Scott gave us who I think he was
• 34:24
  a tour guide there, gave us like a personal kind of tour, took us
• 34:27
  upstairs, took us downstairs into the into the basement.
• 34:31
  The food menu. We had lunch there was amazing.
• 34:34
  We had beer that was only available in the tap room.
• 34:38
  I was so happy about that and it's so cool.
• 34:42
  The place is beautiful. The bar, the youngest part of
• 34:45
  the bar is 100 years old. Yeah, it goes back 120 years
• 34:51
  plus. Like the bar itself, like the
• 34:52
  mahogany part and like it's, it's everything in the place is,
• 34:56
  is, is wonderful. They just done some upgrades in
• 34:59
  the brewery, like they refurbished, like the patio
• 35:01
  area, the inside patio area, that that little area.
• 35:04
  The menu was completely redone. They had updated some things
• 35:08
  throughout the brewery. It was spectacular.
• 35:11
  It was. Yeah.
• 35:13
  I don't get excited about brewery tours much anymore
• 35:16
  because you, you know, I'm not knocking anyone, but I'm saying,
• 35:18
  you know, breweries, this was amazing.
• 35:20
  Like this was a this was a brewery tour you get excited
• 35:23
  about. They embrace, not only do they
• 35:25
  embrace the history of the building, they embrace the
• 35:28
  history of their beer. I mean, go online, but you can
• 35:32
  look at like the history of what they named their beer after,
• 35:36
  like Elliot Ness and Edmund Fitzgerald, and they'll take you
• 35:39
  through the brewery and they'll talk about the history of that
• 35:42
  and then how how it ties in to their beer.
• 35:47
  Like a even on the on on, you know, the beginning of this
• 35:50
  podcast when I just talked about, you know, this barrel
• 35:52
  aged blackout stout, which is really good by the way, there's
• 35:55
  history behind every beer that they do.
• 35:58
  I mean, it's such a great marketing tool, but they do
• 36:02
  everything right. And Michael shows up and he
• 36:05
  starts talking to us and he's got his Brewery Underground
• 36:07
  podcast. How great was that?
• 36:10
  He goes. I got the review.
• 36:11
  I do. We're going to do the reveal.
• 36:13
  When you guys got here, it was Oh yes, he had our shirt on.
• 36:16
  And we're gonna get him back on the podcast at some.
• 36:18
  Point that's coming to talk. About to talk about a whole lot
• 36:22
  of different things, you know, with us, I'm sure again and we
• 36:25
  look forward to that. And the other thing, you know,
• 36:27
  we, well, we didn't put him on the spot, but he knew of the
• 36:31
  petition, Dr. Buddy. I go, hey, we started a petition
• 36:34
  and he goes, he goes, we know, we've seen it, we've seen it.
• 36:44
  So which is good. So we've got we've caught their
• 36:46
  attention. Yes.
• 36:47
  We got to keep the pressure on. The pressure is just a demand to
• 36:52
  get Great Lakes beer in Tennessee.
• 36:53
  That's all we want. We are fans and consumers first
• 36:56
  and foremost. We want their beer here because
• 36:59
  we like it. We want to consume it.
• 37:02
  Yeah, and I'm pretty sure we can do better than Indiana's doing.
• 37:04
  I can probably probably promise you that.
• 37:06
  Well, I said this on the way back home.
• 37:08
  I said if by chance it'll eventually happen when we get
• 37:12
  Great Lakes into Tennessee, I want to be following the truck
• 37:16
  that delivers it. Can we do like an Instagram live
• 37:19
  like the excitement level here we are.
• 37:21
  I want to do like play by play of here's the truck.
• 37:27
  Here's the Great Lakes beer. It's the.
• 37:28
  First, Great Lakes beer in Tennessee is being unloaded as
• 37:32
  we speak. We would love it.
• 37:34
  We should also be the first ones to drink it.
• 37:36
  I agree with that. Yeah, yeah, I happen to haul a
• 37:39
  box in. I don't care.
• 37:41
  You're gonna help move, help move them in.
• 37:44
  Here's the. Here's the here's the first box
• 37:46
  coming in of Great Lakes Spears. No, I, I said this on a previous
• 37:50
  podcast. I said when I started really
• 37:52
  getting into craft beer, you know, a dozen, 15 years ago, and
• 37:56
  I would be up in Ohio, I would see their beer and I would get
• 38:01
  some of the ones we just talked about.
• 38:03
  Elliot Ness, Yeah, Edmund Fitzgerald and everything else.
• 38:06
  And loved every single one of them.
• 38:08
  Dortmunder like I had had Dortmunder gold before and I had
• 38:13
  it again at the brewery and it's just just reminded of how good
• 38:16
  that stuff is. And that's like one of their Ogs
• 38:19
  Great episode that we did that people should listen to if they
• 38:22
  listen to this, go back and listen to that episode because
• 38:24
  it was wonderful. And when talking about how great
• 38:28
  Great Lakes was and how we were fans of the beer before we even
• 38:30
  had Michael on, when we did the research for that podcast, that
• 38:34
  got me even more excited because we learned about the history of
• 38:37
  the buildings and there's a bullet hole in the bar that
• 38:41
  apparently maybe Elliot Ness was shot at.
• 38:43
  We maybe that's the rumor. Yeah, I think it's been
• 38:47
  confirmed that he didn't actually maybe shoot because he
• 38:49
  didn't carry a gun with him off duty, but he might have been
• 38:51
  shot at. So cool stuff like that.
• 38:54
  And there's great pictures around here, right.
• 38:55
  We saw a lot of cool pictures and old artwork and stuff in the
• 38:58
  place. It's just a wonderful experience
• 39:00
  and we were treated extremely well by everyone in there.
• 39:04
  Not not that we wouldn't have been anyway, but I'm going to
• 39:06
  say this. My favorite brewery of the trip
• 39:09
  from start to finish, from day one to Elastic.
• 39:12
  My favorite brewery hands down. No disrespect to anybody else,
• 39:16
  but it was Great Lakes. I was actually thinking about
• 39:18
  this the other day and it may be different podcast episode
• 39:21
  because I started thinking about all the, all of the breweries
• 39:25
  that we went to on this trip and the new ones we checked in and I
• 39:28
  thought, what would I rate like my top ten?
• 39:31
  I mean, we went to more than 10, but I'm like, if we, we love our
• 39:35
  top 10's and I'm like, if I rated my top ten brewery list, I
• 39:40
  would almost have to put Great Lakes off to the side.
• 39:43
  And then look, guys, look, I mean, Pete again, you know, we
• 39:47
  have friends that are probably going to be like you guys are
• 39:49
  Great Lakes or whatever. It was just, it was just that
• 39:52
  great experience. I would have to put Great Lakes
• 39:55
  in a different category because I just feel like they belong in
• 39:59
  a different category based on everything that they've
• 40:03
  accomplished, based on everything they do.
• 40:06
  When we went back to Louisville on the way back home and we ran,
• 40:10
  well, not ran into, we met up with the Hill Tappers again.
• 40:13
  I remember telling Tom I said Great Lakes to me.
• 40:16
  I mean, even if you didn't like craft beer, you would like going
• 40:19
  into that place. And appreciating the history and
• 40:23
  the food and everything else that goes along with it.
• 40:26
  So yeah, what? I don't know what else I can say
• 40:29
  other than thank you, Great Lakes.
• 40:31
  The place is perfect. I mean, top, it's it's perfect.
• 40:34
  It's the experience you want when you go into a brewery and
• 40:37
  look, we were we were high on Great Lakes going into it
• 40:40
  anyway, but man, it just it didn't disappoint.
• 40:42
  And, and this won't be the last time you hear the words Great
• 40:45
  Lakes come up on this pod, especially as we push them to
• 40:51
  come to Tennessee because. Come on to Tennessee, guys.
• 40:54
  We would love it. Well, we can't.
• 40:55
  We can't escape leading the way, talking about Great Lakes and
• 40:59
  not talk about some of the beer that we had.
• 41:01
  I do also want to mention that Michael had given us and now,
• 41:05
  well, the beer that I'm drinking tonight, but he also gave us
• 41:08
  some of their Cold Rush premium light Lager, yes.
• 41:11
  Which is. A case of it I had a couple of
• 41:13
  nights ago. Pretty good they can.
• 41:15
  It's really good. It's a really nice crushable
• 41:17
  beer. Yep, that you can only buy in
• 41:19
  that area. Yep, absolutely.
• 41:22
  So some of the other beers when we were there, we actually did,
• 41:26
  we did to get a chance to drink some beer.
• 41:27
  I got a flight there. You know, all of these.
• 41:30
  I love the Mexican lager with lime.
• 41:32
  The favorite of the day was the return of the Lake Erie Monster
• 41:38
  Double IPA, which I love that name.
• 41:43
  I really love that one. I also had their Easy Buckets
• 41:46
  Blonde, the Rally and the Rally Drum, lemon shandy and Conway's
• 41:52
  Irish style. A good series on a flight and
• 41:56
  really enjoy them all. So the return of the Lake Erie
• 42:00
  Monster is not the original Lake Erie Monster.
• 42:03
  This is the double what, Double IPA, which is like 9 or 9 1/2%.
• 42:07
  Yeah. So it's like a stronger version
• 42:09
  of the original, which is really cool.
• 42:13
  Yeah, I had a You're hot honey. That was the name of the beer.
• 42:17
  You're Hot honey honey beer made with local honey infused with
• 42:22
  hot Peppers for a sweet and spicy flavor.
• 42:24
  And it was delicious. Like it didn't you didn't really
• 42:26
  get a lot of the heat. It was just kind of there.
• 42:27
  I think that the the honey kind of offset it.
• 42:29
  Tap Room Exclusive, by the way, you can only get it there.
• 42:33
  All right. The easy bucket is a Cleveland
• 42:36
  Cavaliers collab. Oh wow.
• 42:38
  I did not know that, OK. Yeah, that's Cleveland.
• 42:41
  And then of course I had Dortmunder, which revisit that
• 42:44
  any chance you get. It's just it's the classic OG
• 42:46
  and it's wonderful gold medal winning and I had the Conway's
• 42:50
  Irish Stout which I had for the first time.
• 42:52
  I can't believe I hadn't had it before.
• 42:53
  It surprised me but I have had it now and everything was
• 42:57
  Immaculate. Yeah everything lost everything
• 42:59
  lost so thank you Great Lakes. The only bummer of the day?
• 43:03
  Again, this goes back to the weather.
• 43:05
  We. Didn't that we had to leave.
• 43:07
  No. Well, yeah, that.
• 43:08
  OK, Two things. We had to leave.
• 43:10
  We didn't have to leave. It wasn't like any moves forcing
• 43:12
  it down there. Get out.
• 43:13
  Get a. Little tired of us, yeah.
• 43:15
  Yeah, they were like, get the heck out.
• 43:16
  We, we we have enough of you. We didn't take that many
• 43:19
  pictures outside because it was raining cats and dogs outside.
• 43:25
  It was a little, it was a crummy weather day.
• 43:27
  And by the way, OK, so I have opened up this barrel age,
• 43:30
  Imperial amber, oh, logger age and bourbon barrels by Great
• 43:34
  Lakes 35th anniversary. See that?
• 43:38
  Nice Can, yeah. 12.1% So I've been saving this for this
• 43:43
  podcast. I have another one here down
• 43:45
  here. It's actually which probably
• 43:46
  won't get to today, but Bourbon barrel rye, limited Barrel Age
• 43:50
  series, Asian bourbon barrels. 11.6% So thank you Michael
• 43:54
  because he hooked us up with these.
• 43:56
  Yes, thank you, Michael. I have another one in my
• 43:58
  refrigerator as well. And I'm not drinking on this
• 44:00
  podcast tonight because I'm just not you.
• 44:06
  Want to get to the end? I want to get to the end.
• 44:08
  That's right. That's right.
• 44:09
  But all good stuff. So we were at Great Lakes for a
• 44:12
  couple of hours and then we ventured back out.
• 44:15
  We went to a place called the Market Garden Brewery, which was
• 44:20
  not that far, far from Great Lakes.
• 44:23
  And by the way, for people that are wondering, you've not been
• 44:25
  to Cleveland. Great Lakes is almost centered
• 44:28
  in the downtown area, so not far from the ballpark and over in
• 44:32
  that area for the Cleveland Guardian.
• 44:34
  So again, go over there. But we went to Market Garden
• 44:39
  Brewery. It wasn't a place we stayed all
• 44:41
  that long, but I think if I'm not mistaken and you talked to a
• 44:46
  couple of people there, it's a fairly new place though, right?
• 44:49
  Yeah, yeah. There's something about Market
• 44:52
  Garden where they own some other things, maybe some other
• 44:55
  breweries or have some other locations around.
• 44:58
  This was the Irish Town Band taproom.
• 45:01
  And really the only reason we went is we parked in that
• 45:03
  parking lot. Yeah.
• 45:05
  And we had to go back to the car for whatever reason.
• 45:08
  And, and then, so then we like, well, let's just go into here
• 45:10
  because it's literally 5 steps away.
• 45:14
  And we went in and, and I think, I think even Keith and Elizabeth
• 45:17
  said that that tap room hasn't been there.
• 45:19
  Or maybe they brewed there, but you couldn't go in there and get
• 45:21
  beer or whatever. So OK, we wanna cool.
• 45:24
  We could, we talked to him that, you know, there's a car down and
• 45:27
  some stickers and might hear them on the podcast down the
• 45:30
  road. But yeah, a pleasant experience
• 45:33
  and something that we didn't even expect.
• 45:35
  We just was kind of like a little addition and it just
• 45:37
  happened to be right there where we were.
• 45:38
  So like a little bonus beer is what we got.
• 45:41
  Little bonus beer. I think we only stayed for one
• 45:43
  beer I had there, Japanese rice lager, which I like.
• 45:46
  I'm always on the lookout for a good Japanese rice lager and
• 45:50
  they had one. So, you know, certain Mark
• 45:52
  Market Garden Brewery looks like a place, You know, one of the
• 45:56
  notes I took is you went around a place, you go upstairs as
• 45:59
  well. This looks like it has a lot of
• 46:02
  potential for a lot, you know, big space.
• 46:05
  I can really see them becoming in the future a big, you know,
• 46:08
  big player in the area. So hopeful lot for them.
• 46:12
  Yeah, that whole upstairs looked like a big event space or
• 46:15
  something, I don't know, but it was massive.
• 46:16
  The whole even downstairs was big too.
• 46:18
  And that was kind of more the tap room upstairs with something
• 46:20
  else completely it looked like. But but it was awesome.
• 46:23
  You had a rice logger, I had a dark logger, which to find those
• 46:27
  two in one place is pretty rare, right?
• 46:31
  A race logger and a dark logger at the.
• 46:32
  Same. That is true, yeah.
• 46:33
  Yeah, really good, Really nice people, really nice place and
• 46:36
  the beer was really good. We only stayed for the one, but
• 46:38
  I would recommend going there. I would go back.
• 46:41
  Yes. And like you said, it is, it is
• 46:43
  really close to, I mean it's downtown, so it's really close
• 46:46
  to where Great Lakes was. And, but, and that was a kind of
• 46:49
  a stopping off point before we went to our next place, which
• 46:52
  wasn't far away either. Well, and I have another weather
• 46:55
  update because I remember this. We were standing out at that.
• 46:59
  I like weather nerds like what is going on with Steve and all
• 47:02
  the weather. I remember we were standing at
• 47:04
  the door and we were going to go out to the car and Keith and I
• 47:08
  were sitting there talking to Keith looks at the rain and it's
• 47:11
  coming down like horizontally at this point.
• 47:14
  And he's like you've, you've heard of like what do they call
• 47:16
  that lake effect snow? This is lake effect rain.
• 47:20
  You know what it looked like to me?
• 47:21
  They almost the entire time we're up there with the rain.
• 47:24
  It kind of reminded me that in Nashville when we get during
• 47:28
  hurricane season and you get the after effect of a hurricane and
• 47:31
  it comes in and for like 2 days you look outside and all the
• 47:34
  rain, it's just like horizontal. It's not just coming down and
• 47:38
  you know, like it's just not coming down straight.
• 47:41
  It's like what the heck is going on here?
• 47:43
  That was two days in Cleveland. I think it was, I think it was
• 47:46
  lake effect rain and it was going in every different
• 47:49
  direction. It was kind of crazy.
• 47:50
  It was kind of funny though. If anybody is a Family Guy fan,
• 47:56
  yeah, you know, you know how they do the cutaway sometimes
• 47:58
  and they cut away to the weather guy and he goes, it's raining
• 48:01
  sideways and they go right back to whatever they do.
• 48:03
  That's exactly what it was. It's raining sideways.
• 48:06
  It's raining now, back to you. It was, it was nuts.
• 48:11
  Yeah, thank God we could drink inside because we weren't
• 48:14
  swayed. We were not.
• 48:16
  We were not. Well, there are.
• 48:18
  We know there's a lot of grape breweries in Cleveland, but the
• 48:22
  two the two in Cleveland certainly that we're on our
• 48:25
  list. We knew we were going to get the
• 48:27
  Great Lakes. We wanted to get the masthead.
• 48:29
  We've had their beer before. We know Masthead is a really,
• 48:33
  really good brand in Cleveland and they did not disappoint as
• 48:38
  well. They're again in the downtown
• 48:39
  area. You know, I basically described
• 48:42
  this very large brewery. You know, Keith and Elizabeth,
• 48:45
  they spoke so highly of this place.
• 48:47
  I mean, they've talked about the number of times that they've
• 48:50
  come into town. They've we sat outside, they've
• 48:53
  enjoyed the beer. We couldn't sit outside this
• 48:55
  day. OK, Steve, shut up about the
• 48:56
  rain. I'm done.
• 48:58
  I'm done talking about the rain, I promise.
• 49:00
  But anyway, yeah, we we had a great time.
• 49:03
  But my point is, I could honestly see that because they
• 49:07
  have an extremely large tap list, an extremely large in
• 49:14
  indoor space, the outdoor space where you could sit outside for
• 49:19
  hours and hours. And look, you can probably get
• 49:21
  there like 1:00 in the afternoon and get, you know, a lot of beer
• 49:25
  on there on the tap room list and go, it's 7:00 or 8:00.
• 49:29
  We've been here that long. I could see that.
• 49:31
  You know, it's another one that they're familiar with so much
• 49:33
  that when they go in there, they're familiar and and know
• 49:36
  the bartenders on a first name basis.
• 49:39
  Again, if I lived up that way, that would be a place I would
• 49:41
  frequent also and would be the same way because the the place
• 49:44
  is awesome. The bar is, it's huge with
• 49:47
  seating all the way around the bar, huge giant pick the tables
• 49:50
  behind. There's so much seating in the
• 49:52
  place and the place is so spacious.
• 49:54
  And the beer is fantastic. Like you said, we've had some of
• 49:56
  it before we ever got there, which is why it was high on our
• 49:59
  list, and rightly so. I mean, man, I mean, another
• 50:03
  place that has. I should stop saying it because
• 50:05
  every place seems to have a bunch of different styles
• 50:07
  anymore. Yeah, I mean, that's the thing.
• 50:11
  You just have to anymore at this stage.
• 50:13
  One thing I really noticed about Math said is they, I mean they
• 50:18
  have really honestly and truly in my opinion.
• 50:21
  Again, I could be wrong, but for a very big brewery and a big tap
• 50:25
  list, they have a lot more Ipas on their tap room list and a lot
• 50:31
  of other breweries too. You know, that's something I
• 50:34
  really noticed. Yeah, and now, you know, we're
• 50:37
  IPA guys and you're growing as an IPA guy even more every.
• 50:40
  Single day I've been a I've been an IPA guy in, in, in terms of
• 50:45
  like some others other than the West Coast for a long time.
• 50:48
  But it's just something I really noticed where I was like lot,
• 50:51
  lot of IPA is here and that and that's OK.
• 50:54
  There's nothing wrong with that at all.
• 50:55
  It's good. And they had some they had some
• 50:57
  high ABV stuff too on there. I mean, I had one, I think I had
• 51:01
  two flights. There was 1 and I had it in a
• 51:04
  can before I had a version of it in the can before they call it
• 51:07
  like single origin coffee, but this was single origin coffee
• 51:11
  style espresso. OK, which which I was a little
• 51:14
  scared. I'm not scared in the fact that
• 51:16
  it was going to be heavy, but the fact that I thought it might
• 51:17
  be too sweet. Yeah.
• 51:20
  Delicious, perfect, I mean, great, that a doppelbock.
• 51:23
  I got another one in the fridge. I have the estate grown.
• 51:26
  It's what I started with today. They had a, they even had a,
• 51:29
  they had a pale ale, they had a logger.
• 51:32
  They did have a bunch of stuff. But you're right, they heavy on
• 51:35
  the Ipas, which I love. But the place is, is is
• 51:38
  fantastic. And yeah, if you're in the
• 51:42
  Cleveland area and you would get 2 places, I'm sure there are
• 51:45
  more. We haven't been to them.
• 51:46
  Great Lakes 1, Masthead 2. And I'm and I'm not.
• 51:50
  Yeah, like if you're right in Cleveland, those two places you
• 51:53
  got to go to. Yeah, you mentioned the estate
• 51:56
  grown. I had that and I rated that A4
• 51:59
  on untapped and I really love that.
• 52:01
  I had their superior wit, which is a wheat beer.
• 52:04
  I like that one. The Tire Swing a pale ale.
• 52:08
  There's Zumo Wrestler. I did like that name.
• 52:12
  Yeah, West Coast IPAI did rate that a 3.75.
• 52:17
  And then I had, because, you know, it seems like one of the
• 52:20
  themes on this trip, you know, I've been on the lookout for
• 52:24
  West Coast IPA the entire trip, but also a lookout, on the
• 52:27
  lookout for anyone out there that has a Mexican lager and
• 52:32
  they had one and it was fantastic as well.
• 52:35
  Was that the sea cervesa? Yes.
• 52:38
  Yeah, they, it was funny. They call it a pale logger,
• 52:41
  which was a Mexican logger, but a pale logger.
• 52:43
  I guess it's just a classification.
• 52:45
  But yes, another, I mean, dude, that had to be the 6th or 7th
• 52:49
  Mexican logger we've had on the trip at that .0 at least.
• 52:51
  Yeah, I mean, we're crushing it everywhere we went that somebody
• 52:54
  had one. Yeah, I, I, I think it's a great
• 52:57
  time of year for them. You know, everybody has one out
• 53:00
  and it's always good to see. It's always good to see.
• 53:02
  Not necessarily to compare breweries to see, hey, what's
• 53:06
  your Mexican lager like or what's your West Coast IPA like?
• 53:09
  It's just cool to see like when you go into these places just to
• 53:13
  try different variations to see how they are and how much you
• 53:17
  might like them and what exactly you may like about a certain
• 53:21
  style that they do that maybe a different brewery doesn't do or,
• 53:26
  you know, vice versa, you know? Yeah, yeah, no doubt.
• 53:29
  And and the fact that they have those on there again, we saw
• 53:32
  that Mexican Logan many times we went oh, there it is again.
• 53:35
  Let's get yes, let's continue this thing.
• 53:38
  We just keep trying everywhere we go.
• 53:40
  No, it's and I think Liz said it on the last podcast was it's a
• 53:43
  trend. It is probably more of this time
• 53:45
  of year is the trend, but. It is, well, I think, I think,
• 53:48
  you know, it's a, it's a good tasting beer.
• 53:51
  You know, we've talked about so much that these breweries know
• 53:56
  that people that drink craft beer or even if you don't
• 54:00
  necessarily like craft beer, but you're just looking for a good
• 54:04
  logger. And especially this time of the
• 54:06
  year, as we're now heading in the summer, a good Mexican
• 54:10
  logger. It is what you really want.
• 54:12
  I mean, you're not looking for something, you know, that has a
• 54:16
  whole lot of I mean, I'm, I'm drinking a stout tonight inside
• 54:19
  my house, but I wouldn't be drinking this probably in, you
• 54:22
  know, 95° heat. But a good Mexican lager, yes,
• 54:26
  I'm going to drink that. And, you know, it's like various
• 54:30
  locations that we did at the stop.
• 54:32
  If you're if you're outside in the summertime and you're like,
• 54:35
  give me a good Mexican lager. So, you know, that's how that
• 54:38
  is. We'd had so many, we kept asking
• 54:40
  the question, did you get a lime on your because some would, some
• 54:46
  would. Even on the taster, if you got a
• 54:48
  lime it was a win. I know.
• 54:50
  Have you put? How do you put the lime in or
• 54:52
  not, you know? So did you get the lime?
• 54:54
  Matter of fact, going back when we were at Mad Tree in
• 54:57
  Cincinnati, like we had gotten the, the, the Mexican logger and
• 55:01
  Tom got a Mexican logger and he didn't get a lime.
• 55:03
  And I said go back and get the lime and he went back inside.
• 55:08
  You gotta have the full experience.
• 55:09
  It is funny the things you sometimes pay attention to, and
• 55:12
  now that you have brought that to my attention even more now,
• 55:16
  maybe I will pay attention to that more.
• 55:18
  Sometimes I'm more like, you know, just give me the beer so I
• 55:21
  could drink it because I'm going to enjoy it.
• 55:23
  I'm like, Oh yeah, the lime. The lime is going to stand out a
• 55:27
  little bit more because it is a Mexican lager.
• 55:29
  It's a Mexican lager. If you get a pint, you're
• 55:32
  probably gonna get the lime automatically.
• 55:33
  If you get a taster, it's not automatic that you're getting
• 55:36
  the lime, but when you got it was a win.
• 55:39
  It is a win. All right, it is.
• 55:41
  So after Masthead, we had one last place to go for the night
• 55:46
  and it was a couple blocks over. This was our last stop in a
• 55:50
  place called Noble Beast Brewing.
• 55:52
  And I gotta tell you, I really love the character of this
• 55:55
  place. Appears to be an older building,
• 55:57
  you know, several blocks over from Masthead.
• 56:00
  We, we weren't there for maybe, you know, an hour, hour and a
• 56:04
  half or whatever. We got some food there as well.
• 56:07
  I enjoyed, I even took this out. I'm like, I enjoyed the roast
• 56:09
  beef sandwich. Yeah.
• 56:12
  And yeah, like we walked in, dude, it was busy as shit in
• 56:15
  there. We had to wait a little bit.
• 56:16
  Not long, We have to wait. But it was busy.
• 56:18
  Like, you know, when you when you see a place that busy, you
• 56:20
  know what's good? Whether it's the food or the
• 56:22
  beer, Like it was hopping, and rightly so.
• 56:25
  It was hopping and I had a good hopping beer.
• 56:28
  And the evil mode is IPA. So that, yes, thank you.
• 56:33
  You see what I did there? That was a that was a really
• 56:36
  good beer now for me. And, you know, you could talk
• 56:39
  about what you want to talk about in a minute, but you did
• 56:42
  something to me that was really funny.
• 56:45
  And we have to give a shout out to our friend Ashley Brudette in
• 56:50
  West Virginia. I had just walked out of the
• 56:52
  bathroom and you had gotten them on the phone on on the phone
• 56:57
  because they were, they're a group of them.
• 57:00
  They were in San Diego. Ashley, Nick, Joe.
• 57:07
  Joe, his wife, Yvette. His wife who live in Hawaii,
• 57:11
  they were in San Diego. But it was our friend Ashley.
• 57:14
  It was her birthday and I just walked out of the bathroom and
• 57:17
  you said here sing happy birthday to her.
• 57:20
  And I thought like a group of us were going to.
• 57:21
  And next thing I know I'm the one singing Happy Birthday to
• 57:26
  her, which I I think I'm more worded it than actually sang it.
• 57:30
  But it was great. We have it.
• 57:33
  We have it on video. I've not.
• 57:34
  There's a video out there. Yeah, there's always a video of
• 57:36
  everything. Well, we I haven't posted it,
• 57:39
  but there the video exists. But yes, it's funny because
• 57:41
  we're sitting there and we just got it and they call like it did
• 57:44
  like a video call. Yeah, and we could we couldn't
• 57:47
  hear them right. It was loud.
• 57:48
  And then we couldn't. We're kind of making out with
• 57:49
  the gist of the, of the thing was, and I go, we knew it was a
• 57:52
  birthday 'cause she had posted something on social media.
• 57:55
  And then it was like, hang on, here comes Steve, He'll sing
• 57:59
  happy birthday to you. And it was, they could hear us
• 58:03
  and they could hear you. We couldn't hear them, but it
• 58:05
  went over quite well. From what I understand.
• 58:08
  You did a great job. Well, I, it was more of like a
• 58:11
  poetic reading. It was more like a poetry
• 58:14
  reading. The way you did it was very well
• 58:16
  done. I suppose because nobody wants
• 58:18
  to hear me sing. You're well, you're a poet and
• 58:24
  didn't know it. There you go, anyway, your
• 58:27
  continued thoughts on Noble Beast Spring.
• 58:30
  Yeah, Noble Beast was great, walked it.
• 58:32
  You know, we were all kind of fading.
• 58:35
  You could tell. We did have to eat.
• 58:37
  They had some good wings. I got the wings.
• 58:39
  We really like the waiter that came out and was waiting on us
• 58:42
  like he was really cool, had a good conversation with him.
• 58:45
  The funny thing was I had the Vienna Lager and I was going
• 58:47
  back through and tapped to do research for this and I and I
• 58:51
  think everyone text you and I'm like Steve, did we only have one
• 58:54
  beer at Noble Beast. Like because I do this a lot
• 58:57
  when I'm eating, I stop drinking and then when I'm done eating,
• 59:00
  I'll go back drinking again. So it's very feasible.
• 59:03
  We only had one beer at this brewery, which is not for
• 59:06
  because we were there for a short time, we were eating.
• 59:08
  I think we're all just kind of fading and.
• 59:10
  Yeah. It was like one of them things,
• 59:11
  you know, later, Yeah. You know, yeah, they were kind
• 59:15
  of kind of ready to go and it was and it was fine.
• 59:19
  And I think it was welcome because we had to leave the next
• 59:22
  day anyway. But it, it was a really great it
• 59:24
  again, another bonus spot, I think for us to go to that maybe
• 59:28
  we didn't have, we wouldn't have scripted or had written down,
• 59:30
  but another cool spot we got to see.
• 59:32
  I think I would say that's where a lot of the locals go.
• 59:36
  For as busy as it was, I would totally say that's a that's a
• 59:39
  good spot locally. Yeah.
• 59:40
  And we and we got to yeah. So I would say awesome spot.
• 59:44
  So go to Noble Beast and they had and the food was really
• 59:46
  good. And the food was really good.
• 59:48
  Everything was good. That really wrapped up our
• 59:50
  Cleveland trip. But there is something that I
• 59:53
  have to talk about and I, I, this is going to sound a little
• 59:57
  gooberish. So for people that maybe it
• 1:00:00
  depends. If you're a baseball fan and you
• 1:00:03
  remember the movie Major League, if you don't, you're not going
• 1:00:07
  to get this. But if you do, Major League was
• 1:00:12
  a basically a baseball movie about the Cleveland Indians.
• 1:00:16
  Sorry, not Guardians, but Indians.
• 1:00:18
  And Bob Euchre was the announcer for, you know, play by play guy.
• 1:00:24
  We had so many Bob Euchre references when we were in
• 1:00:28
  Cleveland. And one of them, you know, the
• 1:00:30
  Bobby Yerka, you know, he always says, say, let me hear you
• 1:00:34
  Cleveland. And maybe that's an inside joke,
• 1:00:37
  But every time we went past the ballpark and we were in
• 1:00:39
  Cleveland, we kept doing that. Let me, do you remember that?
• 1:00:43
  It's like, let me hear you, Cleveland, you know, And I don't
• 1:00:47
  know if people that live in Cleveland, they probably don't
• 1:00:50
  do that. Yeah, I just thought it was
• 1:00:52
  really funny. But it's a tour.
• 1:00:53
  Yeah, you totally. Well, look, our Airbnb was a
• 1:00:57
  block away from it, so we got to saw it.
• 1:00:59
  As a matter of fact, the next morning we got up to go to
• 1:01:02
  Columbus. I got up because we had
• 1:01:05
  Cleveland City parking on the street.
• 1:01:07
  I had to move the car ultimately to a different parking spot on
• 1:01:10
  the street. And while I was out, I got
• 1:01:13
  coughing and I said, I'm just going to walk over here to
• 1:01:15
  Progressive Field, which literally was a block away.
• 1:01:18
  And I did walk around the, the, the outside.
• 1:01:20
  It wasn't open, obviously, but I, I walked around and got a lot
• 1:01:22
  of pictures around it. And the park is right there.
• 1:01:25
  It's cool. It was neat to see, you know, we
• 1:01:27
  love baseball. And I got to see a park up close
• 1:01:30
  and took took some pictures and that was like another little
• 1:01:32
  bonus. But no, it's cool to see the
• 1:01:34
  ballpark up close. I got to walk around, just take
• 1:01:36
  some pictures and and stuff before before we headed out that
• 1:01:39
  morning. Yeah, I know.
• 1:01:41
  It just, it just cracked me up and I I probably sound like a
• 1:01:44
  tourist now. Somebody that comes into
• 1:01:46
  Nashville and they go town. Hey, I'm at Kid Rock's bar.
• 1:01:50
  I'm at, you know, Jason Aldean's bar on Broadway.
• 1:01:52
  I'm living. Yeah, I know, we know, we know.
• 1:01:55
  And and I just thought it was so funny every time we went past
• 1:01:58
  there, it was kind of like, you know, it was if you go back to
• 1:02:01
  the movie Major League and there were so many different things
• 1:02:04
  like Bob Euchre, who was the play by play guy.
• 1:02:06
  And it was like, let's hear it from Cleveland, you know?
• 1:02:12
  It's one of the things. I think it's one of those things
• 1:02:15
  that maybe you had to be there, you know, in the car with us.
• 1:02:18
  But it was really funny, so. It was funny.
• 1:02:20
  We were in the moment. We were in the moment.
• 1:02:22
  We're in the moment. All right, so that wrapped up
• 1:02:26
  our fun Cleveland trip. We got up the next morning and,
• 1:02:31
  you know, we get out the next morning and that was on that
• 1:02:34
  Friday. That was May 23rd, and we were
• 1:02:38
  going to head to Columbus. Now, this is going to be my last
• 1:02:42
  reference to the weather, I promise.
• 1:02:45
  We got out that morning and I look around like, huh, yeah, Now
• 1:02:48
  it's starting to clear up. The rain starting to part.
• 1:02:52
  I'm starting to see the sunshine.
• 1:02:54
  Thank you, Cleveland. Yes, we were also to blame for
• 1:02:59
  bringing the weather in. Meanwhile, when we were in
• 1:03:02
  Cincinnati, we had three great days.
• 1:03:04
  Three of the five days were pretty great too, so.
• 1:03:07
  We did. We even drove not our fault away
• 1:03:10
  from the ballpark that night. All right, So we went to we went
• 1:03:16
  to Columbus and our first stop in Columbus.
• 1:03:19
  Would you like to save this together?
• 1:03:22
  Hoof hearted and. Please, please check out our
• 1:03:29
  social media post about that brewery because Steve's video at
• 1:03:32
  the end has me laughing my ass off.
• 1:03:36
  Where are we hoof hearted? Hoof hearted.
• 1:03:40
  How do you spell it? You spell it the way it's
• 1:03:42
  spelled, or you spell it the way it sounds.
• 1:03:44
  Oh my. Gosh.
• 1:03:47
  It's it's great because even Tom asked us from from Hill tappers
• 1:03:52
  earlier in the week. He goes is who farted just like
• 1:03:55
  a brand, like a label, like just a marketing thing.
• 1:03:58
  And I go no, no, it's really good shit.
• 1:04:01
  It's really good. Yeah, it's really good beer and
• 1:04:04
  it is a play on words and it's a really great play on words and
• 1:04:07
  they own it. You had been before, right?
• 1:04:10
  I've been to that one and the downtown location.
• 1:04:12
  OK, So this was my experience, my first experience at who
• 1:04:16
  fought it actually had their stickers that you brought back
• 1:04:20
  to me a while back. But we went to the place that is
• 1:04:24
  north of Columbus. So this is not in downtown
• 1:04:27
  Columbus. I think this was in around
• 1:04:30
  Delaware is that? Right.
• 1:04:32
  It's actually meringue. It's probably around that area.
• 1:04:35
  Yeah, because the other place went to was Delaware.
• 1:04:37
  This is Marengo. OK.
• 1:04:40
  Which we actually drove by on the way into Columbus.
• 1:04:43
  We made a stop and then we went back out because they weren't
• 1:04:45
  open yet. But we went back out that way.
• 1:04:46
  OK, Marengo. Yeah.
• 1:04:48
  So it was, it was a lot of fun. And, you know, basically it's in
• 1:04:54
  the middle of a area where there's like, like a lot of
• 1:04:57
  farmland and stuff like that. I mean, we get, you go in there,
• 1:05:00
  they have pinball machines, random artwork of wrestlers like
• 1:05:05
  Andre the Giant and Macho Man Randy Savage.
• 1:05:08
  Yeah. Like 80s stuff, like 80s theme
• 1:05:11
  type stuff. 80s theme stuff. Yes.
• 1:05:13
  Yeah. So what it was, it was really
• 1:05:16
  cool. I mean, the beer was great.
• 1:05:18
  I really what I loved about the beer.
• 1:05:20
  I enjoyed the beer, but I always love a brewery that really gets
• 1:05:24
  into, like, fun beer names. Like, you don't really know why
• 1:05:28
  it is that they've come up with this kind of thing.
• 1:05:30
  But like, OK, so here's a couple that I have.
• 1:05:33
  We go back to Mexican lagers. I had the heartbreaking Motor
• 1:05:38
  Drive Mexican Lager which I really liked.
• 1:05:43
  I had something else called don't microwave it, don't boil
• 1:05:48
  it with Raspberry and IPA sour. I had a logger called the well I
• 1:05:55
  since I came late, I may as well leave early.
• 1:06:00
  I subscribe to that. I had another one called this
• 1:06:03
  beer could be named after me. And then of course, to round it
• 1:06:08
  out, I had the it's 5:00 somehow IPA and and then the other one
• 1:06:15
  was the thanks for letting us play tonight pale ale.
• 1:06:18
  So I mean, what a fun place. What an very interesting place.
• 1:06:25
  Interesting place. You know, outside they had
• 1:06:27
  these, I don't know if you'd call them teepees or just some
• 1:06:29
  outside buildings with the front.
• 1:06:31
  Front of them were just kind of open.
• 1:06:33
  And we learned that they're actually heated.
• 1:06:35
  We knew they were lit. You could light light them up at
• 1:06:37
  night, but they were heated out there too.
• 1:06:40
  Maybe one day we'll get to try them.
• 1:06:41
  But you know, kind of a cool spot you could drink beer
• 1:06:43
  outside in, like this little teepee kind of thing.
• 1:06:44
  That's clear. I think they had a nice really
• 1:06:46
  big patio, which I've never sat on because it's either been
• 1:06:48
  night or cold or rainy like we experienced.
• 1:06:51
  And then apparently there's some kind of walking trail like the
• 1:06:55
  head of The Walking trail is there too, so you people can
• 1:06:57
  walk and start from there and walk around too.
• 1:06:59
  But yeah, awesome place I had I had a beer called who'd like to
• 1:07:03
  hold my clipboard, which is it's some kind of series, but this
• 1:07:08
  one was like a double IPA with pineapple puree, vanilla,
• 1:07:12
  marshmallow and milk sugar in an IPA.
• 1:07:14
  We're. Telling you what?
• 1:07:15
  That was cool. Yeah, I had the same thing as
• 1:07:18
  you do. Well, since I came in laying as
• 1:07:20
  well. Leave early and thanks for
• 1:07:21
  letting us play. And I did pints there, but one
• 1:07:24
  for place, not just for the name.
• 1:07:26
  The name might bring you in. And I will say this and I don't
• 1:07:30
  remember each one of these. I do know from experience that
• 1:07:33
  hoof hearted AB VS on some of their beers start at like 8 1/2
• 1:07:38
  and 9. So be careful because they're
• 1:07:40
  all delicious and they won't taste like they're 8 1/2 and 9%,
• 1:07:44
  but they will get you. Not that they're all that way,
• 1:07:46
  but man, they have a lot of them that way.
• 1:07:48
  Yeah, they will get you. If you don't pay attention, you
• 1:07:50
  wake up next morning like, what the hell happened?
• 1:07:53
  Yeah, who's hard? Who's hard?
• 1:07:55
  It happened. So just be careful.
• 1:07:57
  But they are delicious and I love the place in the downtown
• 1:08:00
  location is similar, little more trendy, a little smaller, not
• 1:08:03
  rural. The decor in there is cool too.
• 1:08:05
  It's a little different decor but still has a 80s theme to it,
• 1:08:08
  like the cool 80s. If there if there's such a
• 1:08:10
  thing, they have it. Really awesome place and I
• 1:08:13
  wanted you to go. I want to make sure you got
• 1:08:15
  there. And that was a priority.
• 1:08:16
  So we got to Columbus that I took you there.
• 1:08:19
  Oh, my gosh. I mean, of the whole trip, of
• 1:08:21
  the Cincinnati trip, of the entire trip.
• 1:08:23
  You know, Cincinnati, Cleveland, Columbus, Akron, Louisville.
• 1:08:29
  Who who thought it was was definitely a big a big
• 1:08:36
  highlight. And the other thing, and we see
• 1:08:39
  this so many times at breweries, they also have a food truck
• 1:08:43
  outside. Yeah, they did.
• 1:08:44
  Yep. You know what, Here's the other
• 1:08:46
  thing. You know, we talked about the
• 1:08:47
  artwork and and the, you know, in the place.
• 1:08:50
  The artwork on the cans is really cool too.
• 1:08:52
  Like it looks like it's hand drawn kind of 80s.
• 1:08:56
  Like there's some wrestling themes going on on some of them.
• 1:08:58
  I know one of them has Hulk Hogan, I forget which beard.
• 1:09:03
  It's a rendition of Hulk Hogan pudding, the Iron Sheik and a
• 1:09:06
  Camel clutch. There's like a lot of that
• 1:09:10
  stuff. So it's really cool.
• 1:09:12
  It's a great experience and everyone should go and just get
• 1:09:15
  the beer cuz we've had the beer even outside of the brewery and
• 1:09:18
  it's good stuff and they're going to be around a while.
• 1:09:20
  Yeah, a lot of fun. Yep.
• 1:09:22
  Well, that with with that is our take on who fought it because I
• 1:09:27
  know you like hearing me say that we after that our our next
• 1:09:31
  venture was a place called the Hammock Farm Brewery.
• 1:09:36
  Yes. And this is interesting.
• 1:09:39
  Go ahead. So the reason the reason we
• 1:09:41
  chose The Who farted location Marengo versus downtown is
• 1:09:44
  because Hammock farms was not it's also rural and it was near
• 1:09:49
  that who've hearted locations. So it kind of worked out.
• 1:09:52
  So continue. Sorry, I didn't mean to
• 1:09:53
  interrupt. Well, no, we were.
• 1:09:55
  We were heading there and you're driving and I look over and I'm
• 1:09:58
  like, am I seeing things? I don't think I've drank that
• 1:10:00
  much. And we go past this house at a
• 1:10:04
  little farm area and I'm like, Scott, I'm not sure, but I think
• 1:10:09
  we just passed the place that has a camel.
• 1:10:13
  Maybe. Now I'm not like, you know, I
• 1:10:16
  didn't grow up on a farm. Maybe I'm not the biggest expert
• 1:10:19
  on what certain things look like when it comes to animals.
• 1:10:25
  I mean, go to the zoo And I'm like, is that a, is that a
• 1:10:28
  llama? Is that a, a camel?
• 1:10:31
  And you said, we've got to turn around and go look again.
• 1:10:34
  And I'm like, OK, I think it was a camel.
• 1:10:37
  I mean, I, I, you don't normally see camels running around, at
• 1:10:42
  least not here in Nashville. I will tell you the last couple
• 1:10:45
  days in the area in which I live, there were had there has
• 1:10:48
  been a zebra on the loose. Have you heard about that, by
• 1:10:51
  the way? No.
• 1:10:52
  Oh. Yeah, that.
• 1:10:54
  That so camel's not that far fetched.
• 1:10:56
  No, that's a that's a quick story.
• 1:10:57
  So in in the area I live South of Nashville, there is actually
• 1:11:02
  been you can you can go look at it go Google it when we're done
• 1:11:06
  here. There has been a zebra on the
• 1:11:08
  loose and that it was got so close to I-24 South of me.
• 1:11:13
  I think yesterday, the day before where they had to shut
• 1:11:16
  I-24 down. Oh my God, 'cause they were
• 1:11:18
  afraid that this zebra was going to run onto the Interstate and
• 1:11:22
  they think maybe somebody had purchased a zebra or something.
• 1:11:26
  I don't know. So anyway, going back to yeah,
• 1:11:29
  people are like, what? No, I haven't been drinking that
• 1:11:31
  much. There's an actual zebra running.
• 1:11:33
  I don't know. I don't know.
• 1:11:34
  But anyway, going back to the camel, You, you, you said we
• 1:11:39
  gotta drive back and take a picture of it.
• 1:11:41
  We don't really have to. But you said, yeah, let's do it.
• 1:11:45
  So we drove back and we went past it.
• 1:11:49
  We took a picture and we did confirm with a couple people
• 1:11:54
  that live in the area it was an actual camel and not.
• 1:11:58
  Just one. They had multiple camels they
• 1:12:01
  had camels with. They had camels with one hump.
• 1:12:03
  They had camels with two humps. They had multiple camels just
• 1:12:07
  roaming around their yard. I don't know what, I don't know
• 1:12:09
  what for. I don't know what for either,
• 1:12:11
  but you know what? The thing I'm most proud about
• 1:12:14
  is that I identified. I thought at first it was a
• 1:12:17
  camel. I mean, I know I have been
• 1:12:19
  drinking a little bit at Who Haunted, but I haven't been
• 1:12:23
  drinking so much that I didn't recognize that's a camel.
• 1:12:29
  I spy with my little eye a camel.
• 1:12:32
  I'm telling you. And you knew it was a camel, and
• 1:12:35
  rightly. I'm glad we turned around
• 1:12:36
  because we might have been talking about was it or wasn't
• 1:12:38
  it? Oh, it's confirmed they were
• 1:12:40
  camels. It's confirmed it's a camel in
• 1:12:43
  that area. In rural Ohio.
• 1:12:45
  In rural Ohio. All right, there you go.
• 1:12:49
  All right, so on. So.
• 1:12:52
  On the way to head on the way to Henmick Farm and brewing her
• 1:12:55
  brewery. So you have been there before,
• 1:12:58
  correct? Yeah, I've been a couple times
• 1:13:00
  and they take us out there cuz we've got family in the area.
• 1:13:03
  They love the place and we love going and it's such a great
• 1:13:07
  spot. It is rural.
• 1:13:08
  It really though, it was only 20 minutes.
• 1:13:10
  I mean, the family that we stayed with, they live in Lewis
• 1:13:13
  Center and it was only 20 minutes.
• 1:13:16
  So it wasn't really that far outside of town, right.
• 1:13:20
  But yeah, I mean, just beautiful place it is, is a family owned
• 1:13:24
  farm. The people that owned the
• 1:13:26
  brewery now have owned the land. The family has owned the land
• 1:13:29
  for like 100 years or something like multiple.
• 1:13:32
  Yeah, for a long time. So it's still in the family and
• 1:13:34
  they just, it's been a real farm.
• 1:13:36
  It's done different things along the way, you know, with animals
• 1:13:39
  and dairy and all sorts of things.
• 1:13:40
  But they just, I think they just decided, hey, we're going to put
• 1:13:43
  build a brewery out here and have people come and it's
• 1:13:47
  wonderful, right? The buildings are great, Big
• 1:13:49
  giant. I don't know if you call them
• 1:13:51
  barns or what, but it just looks like it looks like a farm from
• 1:13:56
  the outside. Well, it does.
• 1:13:57
  And, you know, we, we got there and I don't, it was probably, I
• 1:14:03
  don't remember 5 o'clock 6:00 on Friday evening that we got
• 1:14:07
  there. And it was a little chilly that
• 1:14:09
  night. I mean, we go in there for, you
• 1:14:11
  know, for, you know, for any standards.
• 1:14:13
  I mean, I think it was probably that night, it was probably
• 1:14:16
  going down to maybe the upper 40s or something.
• 1:14:19
  We go, you know, we get out, we go in there and like, well, this
• 1:14:22
  place is already crowded and they're already crowded on the
• 1:14:24
  inside. There was a band that was gonna
• 1:14:27
  be playing that night and so we went outside and we sat outside
• 1:14:31
  for, you know, just a little bit and tap room.
• 1:14:36
  I mean, really big. They have a big tap menu.
• 1:14:39
  They also had some food trucks. You know, I got some food there
• 1:14:43
  that night as well. Thank God, but.
• 1:14:47
  Well, they had stuff like, I mean they had full cocktails
• 1:14:49
  too. Like you could get wine and you
• 1:14:50
  could get a cocktail and you could get their beer and stuff
• 1:14:52
  and it was really great. And as as big as the place is,
• 1:14:55
  it was full inside and I think a lot of had to do with that band
• 1:14:58
  there. There was a live band inside,
• 1:14:59
  which I'm told typically is outside, but again, the weather
• 1:15:03
  kind of drove them inside so it. Took.
• 1:15:05
  Yeah, Yeah. Well, I don't know about you,
• 1:15:08
  but I enjoyed the Ohio Pale Ale there that night and their
• 1:15:12
  chairman Pilsner. I mean, it was such a really
• 1:15:14
  good time. I enjoyed it.
• 1:15:16
  And the I, I think the overall theme of the entire brewery
• 1:15:22
  trip, whether it's in Cincinnati or Cleveland, is that almost
• 1:15:26
  everywhere we went, you know, we talk about brewery experiences
• 1:15:30
  all the time. Every place is different.
• 1:15:34
  I mean, I don't think I've ever been to a place that basically
• 1:15:39
  is a farm. And you know, we, we asked, you
• 1:15:42
  know, we're talking about if you went to this hammock farm, if
• 1:15:47
  you went there, if you went there in like the middle of June
• 1:15:50
  on a Friday or Saturday night, you know, sitting out, it's 80°
• 1:15:55
  it is. Why would you want to leave,
• 1:15:58
  right? You know, you could just sit out
• 1:15:59
  there for until they close and just have a really good time.
• 1:16:05
  Just enjoy, enjoy the night, Just enjoy the sunset coming
• 1:16:08
  down. Just enjoy.
• 1:16:10
  I and it's my understanding too, I guess a lot of times if it's
• 1:16:13
  not cold, what they have the band that's outside.
• 1:16:16
  Yeah, yeah, they'll have it outside so that they're not
• 1:16:18
  using up space inside. And then, you know, it's a
• 1:16:20
  little loud inside because the band was there.
• 1:16:22
  But yeah, exactly. You know, that as big as the
• 1:16:25
  outside area was, and it was huge, you know, they had fire
• 1:16:29
  pits kind of scattered around, too, which, you know, they were.
• 1:16:32
  They were taken up because it was chilly and we kept chasing
• 1:16:35
  the sun as we were outside to make sure we stayed there to get
• 1:16:39
  a little bit of warmth. But yeah, like you said, if it's
• 1:16:41
  80° and you're sitting out there on a nice cool night and it just
• 1:16:45
  listen to music and drinking beer, man, What?
• 1:16:47
  What? What else could you imagine
• 1:16:49
  that's any better than that? That is very true.
• 1:16:51
  And you know, you talk about that sitting out with the fire
• 1:16:54
  pits. I had a big malfunction on this
• 1:16:56
  trip. I did not pack enough nice.
• 1:16:58
  I did not pack enough warm clothes.
• 1:17:00
  I was like, Oh yeah, I'll be OK. Maybe maybe the shorts, you
• 1:17:04
  know, maybe 1 pullover, maybe one pair of jeans and then.
• 1:17:10
  Some of it was, some of it was the mix.
• 1:17:11
  Like it wasn't even when it rained, it wasn't cold, but you
• 1:17:14
  were like, is it? Is it shorts and long sleeve
• 1:17:17
  T-shirts? Yeah, there's somewhere in
• 1:17:20
  between. We gotta find this balance.
• 1:17:23
  What the heck is going on here? Yeah.
• 1:17:25
  What's happening? No, but it, it worked out.
• 1:17:27
  Oh, by the way, there was a cat at the at the Henmick too.
• 1:17:31
  There's a farm cat that that went around.
• 1:17:32
  He was very friendly and every every farm should have a cat
• 1:17:35
  like this. Is that like the farm brewery
• 1:17:38
  cat that runs around? Just kind of.
• 1:17:39
  Hanging out. Yeah, yeah, he just hopped.
• 1:17:41
  Up for some. No, first time I seen it, but he
• 1:17:44
  just hopped up on the table. He was like, he was like,
• 1:17:47
  because the kids were chasing around.
• 1:17:48
  I think he was like, help me with let me escape these kids.
• 1:17:53
  Save me let. Me hop up on this table where
• 1:17:55
  they can't get to me. And somebody take me away.
• 1:17:58
  Yeah, no, it's, it's a beautiful place to be and look at and just
• 1:18:04
  visually, just to be able to look out there and sit out
• 1:18:06
  there, it's just it's it's nice. It's just a nice place to go.
• 1:18:10
  Yeah, no, as I said, the, and I said earlier, I'm like, you
• 1:18:13
  know, of all the places that we went to, even even places I've
• 1:18:17
  gone to in the past, I'm like, I don't know if I've ever gone to
• 1:18:22
  a brewery like that one. You know, this is farm.
• 1:18:27
  And I, I mean, I don't even think that night I even got the
• 1:18:33
  best perspective of things. Because if you go back there
• 1:18:37
  like this time of the year in June, you know, July, August,
• 1:18:40
  September or whatever, you would probably walk in there and
• 1:18:43
  you're like, Oh my God, you know, I that, that place, that
• 1:18:47
  place in the, in the warmer months, you probably have to get
• 1:18:51
  out there like 2 or 3:00 in the afternoon.
• 1:18:53
  Otherwise you're not going to get in there, you know?
• 1:18:56
  Right. You know, Brian and Laurie even
• 1:18:58
  say like they might go out there on a Friday night or a Saturday
• 1:19:01
  after work and just go out and just hang out.
• 1:19:03
  Just just just sit out there, just have a nice time, you know,
• 1:19:07
  listen to music and just do that.
• 1:19:08
  So you mentioned this, every place we've been, almost every
• 1:19:12
  brewery we've ever been to on our Sullivan and Terron brewery
• 1:19:15
  adventures, they are all different.
• 1:19:19
  This is what makes the brewery adventures great.
• 1:19:21
  And, and you know, Ethan Coop can talk to this and the Hill
• 1:19:23
  Tappers can talk to this and all these people that go to
• 1:19:26
  different breweries all the time, Joel, everything's,
• 1:19:29
  they're all unique and that's the experience.
• 1:19:31
  Some some people listen, some do a little bit of that, but man,
• 1:19:34
  they're all cool experiences. Even if it's a small place or a
• 1:19:38
  big place. You know, we talked before about
• 1:19:40
  what makes what our favorite breweries are and kind of what
• 1:19:44
  that criteria is. It's different.
• 1:19:45
  It's different for it's not just the beer is good and the
• 1:19:48
  experience, it's all the things combined makes a good brewery
• 1:19:52
  visit. It is.
• 1:19:53
  And I was, I was actually thinking about this.
• 1:19:56
  You know, we were, we always talk about the untapped app.
• 1:19:59
  And when we were at the Hill Tappers, you know, our buddy
• 1:20:02
  Brad kept saying the Sully scale.
• 1:20:04
  What's the Sully scale when it comes to, you know, beer?
• 1:20:07
  And I was thinking about this the other day.
• 1:20:09
  And I'm like, when it comes to breweries, I don't think it
• 1:20:12
  would be like a scale like you have on untapped.
• 1:20:15
  It would almost be like, what would you, what would you rate?
• 1:20:19
  Like an A + a BACAD, you know, and we probably wouldn't talk
• 1:20:26
  about the place. So we rate AD there's probably
• 1:20:28
  not too many, you know, because we're not negative like that.
• 1:20:32
  But I'll tell you, man, you know, I, I sit there and go
• 1:20:36
  there. There are places that I've gone
• 1:20:39
  over the years consistently and I go, maybe I go in there and
• 1:20:45
  maybe the beer at that particular time is, I don't want
• 1:20:51
  to say subpar, but maybe it's like AB, but the freaking space
• 1:20:54
  is like an A+. And I'm having so much fun here
• 1:20:58
  and I know I'm going to enjoy the ambiance and I'm going to
• 1:21:02
  enjoy the company with you and other people, and that makes up
• 1:21:08
  for a lot of other things. Yeah, it does, you know.
• 1:21:11
  The brewery experience. You could you could go to one
• 1:21:14
  place and rate the experience completely different than the
• 1:21:17
  next place you went to for different reasons, right
• 1:21:19
  Companies just the beer might be 1 might excel at one place and
• 1:21:23
  not the other place, but who you're with matters.
• 1:21:27
  A conversation with someone else in the bar, whether it's
• 1:21:30
  somebody that works there or the OR the person sitting at the
• 1:21:32
  table next to you could could bolster that experience.
• 1:21:35
  You know, things that you go back, I, I always look at it
• 1:21:38
  like the places I remember, yeah.
• 1:21:42
  You know, for whatever reason, I, I go back and remember, like
• 1:21:44
  I remember Handmake and, and, and all these places and Great
• 1:21:47
  Lakes. Obviously if it makes you
• 1:21:49
  remember the experience you had or the where you went to,
• 1:21:52
  there's something happened, something special happened.
• 1:21:55
  Yeah, something special happened.
• 1:21:57
  And you look around, you're like, you know what I know for
• 1:22:00
  me personally? And you, you know you, you know
• 1:22:03
  you've been around me long enough where I'm a history buff.
• 1:22:06
  Yeah. Almost every time I go up to a
• 1:22:09
  brewery that's like an older building, you know, you've been
• 1:22:14
  around me long enough, I'm going.
• 1:22:16
  This has to be something before I got to find out.
• 1:22:19
  And I find that to be cool. You know the history of the
• 1:22:23
  place. The history of the place, that
• 1:22:25
  alone, even when it wasn't a brewery, yeah, is cool because
• 1:22:29
  that that adds to the brewery experience.
• 1:22:32
  You know, just talking about Wiederman is a good example of
• 1:22:34
  that. And it was something else before
• 1:22:36
  that, you know, a you know, a great deal about ahead of time.
• 1:22:40
  But you know, what's what's the history of this building or even
• 1:22:42
  Great Lakes has a history. You know, the building has a
• 1:22:44
  history is. Yeah.
• 1:22:46
  So those things are cool. And as we do these adventures,
• 1:22:50
  we learn at some point we'll have to write a book.
• 1:22:52
  We'll we'll leave out half the details, but.
• 1:22:56
  Well, well, and the other thing is I don't know how many
• 1:22:59
  breweries that you go to that are brand new buildings.
• 1:23:04
  Most of them have been something else.
• 1:23:07
  Now, for a lot of people, they may like, who cares?
• 1:23:11
  I don't know. I think it's cool, you know, I
• 1:23:13
  think it's cool. So you renovated, you know, for
• 1:23:16
  example, it's like, so you renovated this old, this brewery
• 1:23:20
  into, there used to be a Firehouse into a brewery.
• 1:23:25
  Yeah. I think that kind of stuff is
• 1:23:27
  absolutely cool, you know, or, or this place used to be.
• 1:23:32
  So for example, like Monday night here in Nashville used to
• 1:23:35
  be a meat packing plant. I'm going.
• 1:23:38
  You go in there and you go. I can see that.
• 1:23:41
  Yeah, I can. Absolutely.
• 1:23:43
  See that? Yep.
• 1:23:44
  Yeah, yeah. And the and the building.
• 1:23:47
  The building is literally crumbling down at.
• 1:23:50
  One point. If you sit there outside area,
• 1:23:53
  you can see that, but they have completely redone the building
• 1:23:56
  now and not just Monday night, but the whole thing now.
• 1:23:58
  It's a whole, you got a whole history there with this building
• 1:24:01
  now and we've seen it 100 times in places we go to.
• 1:24:05
  Well, a little bit of the history aspect of Stevens knots.
• 1:24:09
  You know what we what we also find.
• 1:24:11
  We appreciate those things, we appreciate our travels and we
• 1:24:14
  appreciate going to these places for the new experiences.
• 1:24:17
  We do absolutely well, Hammock Farm Brewery wrapped up our
• 1:24:24
  Columbus tour and the next day we got up and it was almost time
• 1:24:32
  to head home. This was.
• 1:24:33
  On. May 24th.
• 1:24:35
  But you know, before we headed home, there's a place that we
• 1:24:41
  had to go through our good friends, the Hill Tappers.
• 1:24:45
  They were like, can you guys, can you meet us for one more?
• 1:24:49
  And we're like, of course, we can meet you for one more of.
• 1:24:53
  Course we had to eat. We got ahead and stop for lunch
• 1:24:55
  so. Well, that too.
• 1:24:58
  What's, what's the name of the town, Steve that we stopped in?
• 1:25:02
  We we, we stopped in the town, the home of the Kentucky Derby,
• 1:25:09
  you know, Louisville, KY. Louisville, KY.
• 1:25:13
  Louisville. Kentucky love Louisville.
• 1:25:16
  I do love Louisville too. Yes, we stopped, which was, I
• 1:25:19
  don't remember 3 hours, 3 1/2 hours after we left Columbus,
• 1:25:24
  but we had to stop and eat. We want to meet the Hill Toppers
• 1:25:26
  one last time. Kind of how we started the trip.
• 1:25:30
  We wanted to end the trip that way with our buddies Tom and
• 1:25:33
  Brad. And we stopped at Awry.
• 1:25:37
  Awry and it's one of their, if not their favorite brewery in
• 1:25:41
  Louisville, right? So we stopped there.
• 1:25:43
  We had lunch, we had a couple of beers and I think originally we
• 1:25:47
  had planned on maybe going to another place after that.
• 1:25:49
  And I started to fade. I'm like, I gotta, we gotta get
• 1:25:51
  back. I gotta grab back.
• 1:25:53
  We still had 2 1/2 hours left. I just wanna get home at this
• 1:25:56
  point. But no, we had a, we had a great
• 1:25:58
  visit with those guys one last time, got a good lunch.
• 1:26:02
  Arai has good food. Matter of fact, I think I had
• 1:26:05
  like a, they had a, their own version of the, the MC rib, like
• 1:26:10
  the McDonald's MC Rib, but they had their own version of it,
• 1:26:12
  which is 100 times better than the MC Rib whatever was, and a
• 1:26:16
  couple of beers. So I had the Bitterme Timbers
• 1:26:18
  was an IPA in a knife fight from their IPA.
• 1:26:20
  And I mean, it was just one last hurrah before we came back.
• 1:26:24
  To time you guys are going to remember this for hurrah, I have
• 1:26:26
  to tell them myself. So I had their Thunder chicken,
• 1:26:31
  which I'm assuming is named after the fireworks show that
• 1:26:34
  they have close to the Kentucky Derby each year.
• 1:26:37
  I was not prepared for the first bite.
• 1:26:39
  It exploded in my mouth. It was extremely hot.
• 1:26:45
  I had a beer in my hand. I ran for the water they got the
• 1:26:51
  worker saw me and it goes, do you need some water?
• 1:26:54
  And I'm like, good, got it handled.
• 1:26:58
  It was just like a shock of the system.
• 1:27:02
  You know. Thunder.
• 1:27:03
  Too much at once. I loved it though.
• 1:27:08
  Good stuff man. It was a good stuff.
• 1:27:10
  Thunder Chicken. Yeah.
• 1:27:12
  Didn't you rate the beer that you had to that was on the board
• 1:27:16
  that you had to literally manually put in on tap?
• 1:27:20
  Didn't you have that beer? I think so, yeah.
• 1:27:22
  So it was had the wine on which it was a Colch and then the
• 1:27:26
  pillster. OK, there was another beer,
• 1:27:29
  maybe Tom did it where there was another beer and I was going to
• 1:27:32
  get it, but it wasn't in Untapped yet and I didn't feel
• 1:27:35
  like manually checking getting. No, I had the the Kolsch and
• 1:27:39
  then their pills are sitting on the Rainbows, and both of them
• 1:27:42
  were really good. So, you know, after we went to
• 1:27:45
  Louisville, that wrapped up a very, very, very long trip in
• 1:27:52
  which neither one of us got up each day.
• 1:27:56
  It had like a major hangover. We weren't sitting around and
• 1:28:00
  going, Oh my God, we can't. We can't function and we can't
• 1:28:03
  get around or anything like that.
• 1:28:05
  Well, it helps when you can sleep till 9:00 AM every day,
• 1:28:08
  which we did it. No hangovers.
• 1:28:09
  Part of our stats. 0 hangovers. Sleeping in?
• 1:28:12
  Yeah, go. Sleeping in.
• 1:28:14
  So like we did with the last episode, we had some stats.
• 1:28:18
  You want to talk about some of our stats on this leg of the
• 1:28:21
  trip? Well, I know my stats on this
• 1:28:25
  leg of the trip. I had 31 beers.
• 1:28:30
  I checked in nine new breweries for basically the total for the
• 1:28:35
  whole trip for Cincinnati, Akron, Cleveland, Columbus and
• 1:28:40
  Louisville. I had approximately 88 beers I
• 1:28:45
  think. I think give or take, there
• 1:28:47
  maybe maybe one or two more. A few of them I've had before,
• 1:28:51
  but I also checked in. This is what I really love. 16
• 1:28:56
  new freaking breweries on the entire trip between Cincinnati,
• 1:29:02
  Cleveland, Akron, Columbus, Louisville, Louisville.
• 1:29:11
  Love it. Absolutely love it.
• 1:29:13
  I love that. Don't you love the new shit?
• 1:29:15
  Whether it's new beers or new breweries, Isn't it just great?
• 1:29:17
  You just, we're just adding to the totals, just adding to the
• 1:29:22
  list you've had. You went to 16 new breweries.
• 1:29:25
  I only got to 12 new breweries because I've been to a few of
• 1:29:28
  them before. So you out you out brewered me
• 1:29:31
  this year. Out brewering me?
• 1:29:34
  Well, you've been to someone before.
• 1:29:36
  A couple, but I'm glad we got to them.
• 1:29:38
  That's a lot of beer. Steve, have you started a A yet
• 1:29:41
  or is that next week because of all the beers?
• 1:29:45
  You know, I do have a AAA. There you go, Probably get you a
• 1:29:49
  discount. As well.
• 1:29:51
  I think so after this trip. Probably so.
• 1:29:56
  That's a lot. It's a lot of beer.
• 1:29:58
  I had almost on par with you. I had 38 new beers on the Akron,
• 1:30:02
  Cleveland, Columbus, Louisville trip that stretch, 41 total
• 1:30:07
  check insurance and six new breweries on this one.
• 1:30:09
  You totally exceeded my new breweries on this trip.
• 1:30:14
  Overall 118 new beers, 127 check insurance, 12 new breweries and
• 1:30:22
  a total of 26 breweries on the overall trip from Friday to
• 1:30:27
  Saturday. Well, there you go in the 8 days
• 1:30:30
  it's it's incredible 0 hangovers.
• 1:30:34
  Oh by the way, and we just determined this yesterday.
• 1:30:42
  We have hit our 300th brewery. Now, you know, some of our
• 1:30:49
  friends have hit a lot more than that, but 300 total breweries
• 1:30:52
  between the two of us. It's a lot of damn breweries,
• 1:30:54
  Sir. And on this trip, we hit our
• 1:30:57
  300th fucking total brewery. So we're getting up there.
• 1:31:01
  It's a lot. Well, we're getting up there.
• 1:31:03
  That's right. We have, we have a ways to go,
• 1:31:06
  but you know, that's why we keep, we keep going on brewery
• 1:31:10
  trips and drinking crap beer and checking into places and having
• 1:31:14
  a whole lot of great time. And, you know, so the, the, the
• 1:31:17
  question becomes in the future, what are we going to do to top
• 1:31:21
  it? I really don't know.
• 1:31:24
  I don't look, we could do a full 2 weeks probably.
• 1:31:28
  I probably shouldn't do that. Let's break it up.
• 1:31:32
  Let's save something for another day.
• 1:31:33
  But I got a few highlights I just wanted.
• 1:31:36
  We talked about all of them, but a few highlights I just wanted
• 1:31:39
  to bring up meeting Ryan at Madtree, meeting Michael at
• 1:31:45
  Great Lakes, John and Danique and Dave or John and Danique and
• 1:31:50
  Brian at Esoteric and then Dave and Chelsea at 11 three.
• 1:31:54
  Getting to meet those people was amazing.
• 1:31:56
  Those are highlights, you know, getting to hang out with the
• 1:31:59
  Hill Tappers as much as we did. Awesome guys.
• 1:32:01
  They, they love what we love. We love what they love, just.
• 1:32:04
  Yes. Drinking beer and go to new
• 1:32:06
  places? Yes, we got to see Keith and
• 1:32:09
  Beth. Great.
• 1:32:09
  Guys, and they're funny and there's gonna be a lot more
• 1:32:13
  breed ventures with them in the future, thank God.
• 1:32:16
  Yes, and they they will be on the podcast at some point very
• 1:32:19
  soon. Yep.
• 1:32:20
  We got to hang out with Keith and Beth who who gave us a
• 1:32:23
  phenomenal tour of Cleveland, took us all to all the great
• 1:32:26
  places. Thank you.
• 1:32:27
  Yes. 100% We got we had a good beer trade.
• 1:32:31
  We got beer from Great Lakes. We we traded beer with Keith and
• 1:32:33
  Elizabeth. Thank you for that.
• 1:32:35
  We went to two baseball games, Two we.
• 1:32:38
  Did Reds actually won? Weather turned out to be good.
• 1:32:44
  We got to see some family. We had beer.
• 1:32:46
  We had great beer. All along the way you continued
• 1:32:50
  your West Coast IPA journey, the continuing the continuing
• 1:32:56
  journey. And one of the one of the things
• 1:33:00
  that I can't wait for it to happen is your push for 1000
• 1:33:05
  unique beers. I just mentioned in the last
• 1:33:07
  episode you are coming up very quickly, so.
• 1:33:11
  No, I feel like maybe that'll be happening in a few week at
• 1:33:15
  Predsfest. I mean, there's so many
• 1:33:17
  opportunities to check in, so many new beers at Predsfest, and
• 1:33:22
  I think we're going to run into the foamy heads there.
• 1:33:25
  I think so. Feeling that if I if I can
• 1:33:29
  actually, cuz I go to these beer festivals and I'm like, I don't
• 1:33:32
  have time to check in beers. So I guess I'm just going to
• 1:33:35
  have to make a concentrated effort.
• 1:33:37
  It takes up you are. You got to be current because as
• 1:33:40
  you approach 1000 you want to hit that thousands when you hit
• 1:33:43
  it like you want to hit the, you know, in real time you want to
• 1:33:47
  hit that thing. In real time, I'm telling him.
• 1:33:49
  And actually, you know, because that's late June, that's
• 1:33:51
  probably going to be a perfect timing.
• 1:33:52
  Plus, you probably have enough beer in your fridge right now to
• 1:33:55
  get to 1000 between now and then, so you're going to chip
• 1:34:00
  away at it between now and then. There's a lot of stuff.
• 1:34:02
  In there, you're going to approach, yeah.
• 1:34:04
  So get all of the old ones that you haven't checked in yet.
• 1:34:07
  Remember those. Get those in.
• 1:34:09
  You want that thousandth account?
• 1:34:11
  Yeah. And you know, we also have to
• 1:34:12
  talk about, even though we're this particular episode is
• 1:34:16
  talking more about what we did in Ohio.
• 1:34:21
  Another beer that I checked in last night that adds to the list
• 1:34:25
  was the No Crust Strawberry from Marble Fox Brewing here in
• 1:34:30
  Nashville. We talked about these PB and J
• 1:34:33
  beers. Marble Fox, John, you have
• 1:34:37
  rocked the world on this one. I've rated this one a 4.5 O.
• 1:34:43
  On outstanding, outstanding, really great beer, isn't it?
• 1:34:46
  Yep. Yeah, it's wonderful.
• 1:34:48
  And I gave them out to a few people, like when we did the,
• 1:34:51
  the, yeah, the adventures, we just stayed up in Kentucky and
• 1:34:53
  stuff. And I know people, a couple of
• 1:34:55
  people checked them in like this is fucking phenomenal.
• 1:34:57
  So it's phenomenal. Yeah.
• 1:34:59
  Marble Fox. And by the way, Marble Fox has
• 1:35:01
  got a two year anniversary coming up in June.
• 1:35:03
  I know. We'll talk more about that.
• 1:35:06
  We're gonna go there for that event.
• 1:35:07
  But you know, Congrats to them and we love what they're doing.
• 1:35:10
  Yep, we love what everybody's doing.
• 1:35:12
  We love what everybody's doing. That's right.
• 1:35:14
  We just love to talk about breweries and craft beer and the
• 1:35:19
  beer community. And so by the way, I have to
• 1:35:22
  say, I don't, I'm trying to think when am I ending this
• 1:35:26
  Great Lakes blackouts doubt. What am I going to rate it?
• 1:35:30
  What are you going to rate it? Pretty high it's.
• 1:35:32
  Pretty high. It's got to be a high.
• 1:35:34
  It's got to be like 4 point something.
• 1:35:36
  Oh. Yeah, definitely.
• 1:35:38
  Michael, thank you for this. Yeah, also when you see our
• 1:35:42
  social media and the petition, and even if you don't live in
• 1:35:46
  Tennessee, let's get Great Lakes to Tennessee because you might
• 1:35:49
  want to visit and then we'll have it.
• 1:35:52
  That's right, and we'll have it. Yeah, so Great Lakes beer to
• 1:35:54
  Tennessee. Please help us with that.
• 1:35:56
  Sign the petition, everybody. Sign the petition, reach out,
• 1:36:00
  and I'm putting the friggin distributors on our social media
• 1:36:03
  so you can reach out the distributors because somebody's
• 1:36:05
  going to have to eventually take.
• 1:36:06
  You don't have to be a distributor for them.
• 1:36:08
  Let them know that we want it. Let them know that you want it.
• 1:36:11
  That's right. And we will follow the truck
• 1:36:14
  down. We'll do a live Instagram on the
• 1:36:17
  way and. What if you're driving the
• 1:36:20
  truck? How great would that be?
• 1:36:22
  Even the last mile to drive the truck.
• 1:36:24
  Even the last mile, just as she drives it into the parking lot.
• 1:36:27
  Here we are. We're coming into the 1st place
• 1:36:32
  where Great Lakes and Tennessee is going to be distributed.
• 1:36:34
  The problem is if you put Steve in the back in the front of that
• 1:36:37
  truck to drive it, he's gonna drive it right to his house.
• 1:36:40
  Oh, the profits are gone. Yeah, you're done.
• 1:36:43
  The. Store never gets it, goes right
• 1:36:44
  to his house. That's right, you're done.
• 1:36:46
  Anyway, Well, Speaking of done, I guess this wraps it up.
• 1:36:50
  Wraps it up. We're going to apologize for the
• 1:36:53
  length of both episodes, but we were not splitting this into
• 1:36:55
  into four parts. So you're getting two hours on
• 1:36:58
  the first one and whatever this one turns out.
• 1:37:00
  To keep listening, we try to be entertaining.
• 1:37:03
  I think we were. We have some really good stuff
• 1:37:06
  coming up too, episode wise. We've got some good guests lined
• 1:37:09
  up and more to come. Stand by for further updates.
• 1:37:12
  Further updates Can we can we end this one better than we did
• 1:37:16
  the one the other night? How are we going to do that?
• 1:37:19
  I. Don't know.
• 1:37:21
  I don't know. It was funny, but by the way,
• 1:37:25
  thanks for listening. It's been a full experience and
• 1:37:28
  I can't wait to do it again. All right.
• 1:37:30
  Well, thank you very much everybody.
• 1:37:32
  Steve Scott Brewery Underground podcast.
• 1:37:36
  See you soon. F it, we did it live.
• 1:37:38
  We did it live. Cheers to everybody.
• 1:37:41
  Cheers. Bye bring crate lakes to
• 1:37:43
  Tennessee. None.