Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Germany Beer Adventures, Nashville Breweries & Our 2025 Favorites | Episode 78

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Germany Beer Adventures, Nashville Breweries & Our 2025 Favorites | Episode 78 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:05
  In Nashville's horrible rise, Cross and Brews will meet the
• 0:10
  skies. Steven Scott.
• 0:13
  They lead the way. Brewery underground, night and
• 0:17
  day. Lazy glass.
• 0:32
  Hey, welcome back to the Movie Underground podcast where you
• 0:37
  know Scott Turin. It is not Oktoberfest season as
• 0:42
  of yet. It shall be soon.
• 0:45
  It should always be. I agree, but we're going to be a
• 0:50
  little early. I'm going to say pros to you
• 0:52
  because you just got back from Germany where it is always
• 0:56
  Oktoberfest season all year long in Germany.
• 0:59
  Is that right? All the time.
• 1:02
  Like, not the festival's per SE, but the beer that is served is
• 1:07
  there all the damn time. All the Dang time, I know.
• 1:11
  And you, it's everywhere you go. It's, it's not the same beer,
• 1:14
  but it's the same style of beer that you might get an
• 1:16
  Oktoberfest. And it's quite lovely, Steve.
• 1:19
  I know. Well, we have so many things
• 1:21
  that we're going to talk about on this podcast episode.
• 1:24
  We got some local stuff we're talking about.
• 1:26
  We're talking about your trip to Germany, along with your friend
• 1:30
  Chris Finnan and some other friends.
• 1:32
  We've got some beers and breweries that we're going to
• 1:36
  rate so far for the year because we're already at the midway
• 1:39
  point of the year. How the heck can that happen?
• 1:41
  Right. I don't know.
• 1:42
  I don't know. It goes by so quickly.
• 1:44
  It does. It does.
• 1:45
  Well, you know, I searched my refrigerator for something
• 1:50
  German related because I was like, I mean, what can what,
• 1:54
  what can be related to to Do I have any German beers, you know,
• 1:59
  that would go along with the German theme because you just
• 2:01
  went to Germany. And the only one that I could
• 2:04
  find that would do it justice. One of our favorite breweries
• 2:09
  here in Nashville. Look at this Fayette Laforce.
• 2:14
  OK. Can you read that Hellas?
• 2:17
  It's a hellas lager. Don't prod the lioness.
• 2:20
  Yeah, how about that? Yes, a fine pick, Sir.
• 2:27
  Well, thank you. I have had this sitting in my
• 2:29
  refrigerator for a short period of time.
• 2:32
  In fact, when we were, we were going to be doing some beer
• 2:36
  trades over the last couple of months and I had purchased some
• 2:39
  beer at various places. And I'm pretty sure I, I, I
• 2:42
  purchased this Main St. Liquors.
• 2:44
  I almost gave this out at a beer trade.
• 2:47
  And then at the last minute I decided, you know what, I'm
• 2:50
  going to keep it for myself. You made the right decision.
• 2:53
  I don't. I don't know what you gave in
• 2:54
  this place, but the fact that you have it now.
• 2:57
  I, I, I think I, I don't know what replaced it, but I can tell
• 3:01
  you there was some good beer that we did on the beer trades
• 3:03
  too. So whoever did not get this,
• 3:06
  they would have gotten something as equal if, well, maybe not
• 3:10
  better, but as equal and good. The fact that you have that now
• 3:14
  is very timely and it worked out perfectly well.
• 3:17
  Thank you. Thank you.
• 3:18
  Thank. You absolutely.
• 3:19
  Thank you. Thanks for thanks for bringing
• 3:21
  up the German, the German side and and and the, and the beer
• 3:24
  and nod to the German trip that I just took, which we'll get
• 3:28
  into a little bit later. And it was fantastic, by the
• 3:32
  way, they're still trying to figure out how to make good
• 3:34
  beer. I tried to help them a little
• 3:36
  bit. They're pretty set in their
• 3:37
  ways. Yeah.
• 3:40
  Wow. It's OK.
• 3:41
  It's OK. We'll let them do their thing.
• 3:43
  I I have some questions about some of the beer styles and, and
• 3:46
  things like that coming up. But what are you drinking, Sir?
• 3:50
  OK, OK, funny thing. So I didn't, I didn't even go
• 3:54
  into the archives like you did. I don't really have anything
• 3:57
  German related. As a matter of fact, someone
• 3:59
  today asked me did you bring any beer back?
• 4:01
  And I go, no, I drank every bit of it.
• 4:03
  I didn't actually bring any German beer back.
• 4:06
  However, to answer your question, and this is related to
• 4:09
  today because we released an episode today and it was with
• 4:13
  Mr. Tyler Boone and I am drinking the Boone's beer, which
• 4:18
  is very blurry. It's the last one I had in the
• 4:22
  fridge and I thought it's a really good.
• 4:23
  It is a Pilsner, which is a lager, which technically is a
• 4:27
  German style beer. So lovely beer.
• 4:30
  We just had it recently and if anybody's paying attention, we
• 4:34
  release that episode today. Yes, so I'm starting with that
• 4:39
  one. Yeah, they're certainly paying
• 4:40
  attention. I do have that one, but I've
• 4:42
  been sipping on this for a good 30 minutes now.
• 4:46
  So while we're at it, let me just jump to the next one that
• 4:48
  I'm about to get to. And I found this the other day.
• 4:52
  It's one of our friends founders.
• 4:54
  Oh yeah. And it's the Bottle Shop series,
• 4:57
  and it's called Nemesis. Oh, look at that.
• 5:00
  And. I'll be cracking this in a
• 5:01
  minute. It is a barley wine, completely
• 5:04
  unrelated to Germany by the way, with roasted malts.
• 5:08
  It's an ale with roasted malts and I think it is 11.2%.
• 5:13
  It is the 20. I believe I saw 2021 or
• 5:19
  something on this thing. Yeah, bottle 3/8/2021.
• 5:24
  So that'll be the next. All right.
• 5:27
  So, well, I gave you more than you asked for.
• 5:28
  That's OK. And you mentioned Tyler Boone
• 5:31
  and you know, we haven't really had the chance to talk about him
• 5:35
  on a on a podcast, you know, other than doing the podcast
• 5:39
  with him. But I just wanted to say, as you
• 5:42
  said, as the as the day we're recording this, that episode
• 5:45
  just came out and that was the first time that we've done a
• 5:49
  podcast at a recording studio. He was so gracious with his
• 5:53
  time. I mean, he paid for extra time.
• 5:57
  And I think that the podcast episode, it was like 2 hours.
• 6:02
  Two hours and 10 minutes. And we talked about so many, so
• 6:06
  many things with that guy. And it was, it was so enjoyable.
• 6:10
  And I, I really look forward to getting him back on at some
• 6:14
  point because he, he's involved in a lot of different things,
• 6:17
  whether it's music, whether it's his bourbon, his beer.
• 6:21
  I mean, the guy keeps busy. He, he's busy, very likeable.
• 6:24
  The fact that he wanted to stay another hour and not like that,
• 6:27
  but the guys I got something to do like anything else, like he
• 6:31
  wanted to stay another hour, which was fantastic.
• 6:34
  We're having such a great conversation.
• 6:35
  That first hour flew by like crazy.
• 6:37
  And the great thing about him from the interview, you know, he
• 6:41
  was honest, he was forthcoming, he was insightful and all the
• 6:44
  stuff he's working on. But dude, we, we have a, we have
• 6:48
  a Direct Line to him. So, you know, we, we talk to him
• 6:52
  regularly about just other things and, and, and stuff.
• 6:55
  So really cool guy, really accessible in this area and we
• 6:59
  really appreciate him and just for coming on and hey, I met him
• 7:03
  before that and he was a, he was a lovely guy.
• 7:05
  Then, you know, just to hang out with him was a cool thing.
• 7:07
  So to have him on and I, you know, I think we'd consider him
• 7:10
  in front of the podcast for sure.
• 7:11
  Hey, you know what? You know what else I'm excited
• 7:12
  about? Yeah, what's that?
• 7:14
  So I was looking at our stats the other day on Spotify and I
• 7:20
  love to see where people are listening to us because I'm
• 7:23
  still I'm still waiting for the Antarctica check in.
• 7:27
  We haven't got it yet. The signal's on the way, I'm
• 7:30
  sure, yeah. You know, Spotify will they,
• 7:35
  they will gauge where people are listening to your podcast.
• 7:38
  Now we have 98% listenership in the United States.
• 7:44
  We have 0.4% in Norway. You know anybody there?
• 7:50
  Maybe an old girlfriend or something.
• 7:52
  She wouldn't listen. She weren't there.
• 7:54
  That's why she's there in the first place.
• 7:57
  You know mine took off the Norway too so.
• 7:59
  Yeah, maybe it was when, Maybe it was when I left Germany or
• 8:04
  flew into Germany. I was listening to our podcast.
• 8:06
  Maybe it flew over Norway and it caught a signal or something.
• 8:10
  It could be me, I don't know. We have 0.3% listening from
• 8:14
  Russia, 0.2% in the United Kingdom, but we do have some fun
• 8:21
  numbers out there. Another one that stands out.
• 8:23
  0.1% listener in Jamaica man. Hey, man, wow, I have so many
• 8:33
  questions about that. All right, we got to find who
• 8:34
  that person is. Yeah, I mean, is it a lady that
• 8:38
  has a beach house? Because if so, I'm there.
• 8:41
  It's a pretty good chance there's a beach house close by.
• 8:44
  Yeah. Jamaica.
• 8:47
  All right, now we're gonna start talking about Red Stripe.
• 8:50
  Is that what we have to do next? Just yeah.
• 8:52
  Sure. We'll build our Jamaican
• 8:54
  audience. Yeah, Yeah.
• 8:57
  Well. Those are cool.
• 8:58
  Those are neat to see. I had looked at those in a
• 9:00
  while. Yeah, those are some fun stats.
• 9:02
  So we'll, we'll, we'll, we'll, we'll certainly keep everybody
• 9:05
  apprised of where people are listening to us across the
• 9:09
  country. But you know, we talked about
• 9:11
  Tyler Boone a few minutes ago who had been on the podcast.
• 9:14
  Another guy who was just recently on our podcast was
• 9:19
  Doctor Brett Taubman at Appalachian State University, a
• 9:24
  heads up the fermentation program there.
• 9:27
  And you know what, you were in Germany.
• 9:31
  He came to Nashville. I got a chance to meet him in
• 9:35
  person. We actually met up for a beer at
• 9:37
  the Tailgate Brewery off at the Mumbrea in downtown just
• 9:41
  recently. And man, what a, what a great
• 9:45
  guy he was. He was with a group of friends
• 9:47
  in town for a soccer game at Giotis and didn't get a chance
• 9:52
  to see him very long because, you know, when you're when
• 9:55
  you're with a group of people, you know, they're probably going
• 9:57
  to be on their way real soon. And I think I was staying, I
• 10:01
  believe, downtown. I asked him, like, if you get
• 10:04
  the breweries, anything like that.
• 10:06
  And he had never, I don't think he'd ever been in Nashville
• 10:09
  before. And like the downtown area and
• 10:11
  his group of friends have been down there on Broadway.
• 10:13
  So it was funny to hear, you know, them talking about all the
• 10:17
  chaos that goes on. But he did get Prince's hot
• 10:20
  chicken while he was. Right.
• 10:22
  All right, OK, good. He got he got one of the staples
• 10:24
  then. OK.
• 10:25
  Yeah, yeah. So I don't think he was able.
• 10:29
  In fact, I texted him after he had left.
• 10:32
  I know they were going to try to get to a couple of Nashville
• 10:34
  breweries and I just don't think they were able to have time to
• 10:38
  get there anymore. But it was great to meet up with
• 10:40
  them, though. Well.
• 10:41
  That's good. I, I was a little jealous of
• 10:42
  that because I would like to met him too.
• 10:44
  And I know when he was on or after we talked to him on the
• 10:47
  recorder with him that he was coming and I knew I was going to
• 10:50
  be in Germany. But maybe at some point we can
• 10:52
  meet up with him again when we when we head to Asheville, which
• 10:56
  is. That's right on our head,
• 10:57
  Asheville. We're going to stop in and see
• 10:59
  him on the way to Asheville. We got to head to Asheville.
• 11:01
  That's right. Well, he was not the only person
• 11:05
  that I was able to meet up with when you were in Germany.
• 11:08
  You know, you leave town, everybody comes to town.
• 11:11
  I don't know if there's a correlation there.
• 11:13
  I think there is a correlation there.
• 11:14
  They thank God that guy's gone. That's right, Scott is gone.
• 11:18
  You know Steve's going to hang out with us and so.
• 11:21
  Now there's enough beer for everybody.
• 11:22
  If I leave, there's enough beer for everybody.
• 11:25
  That's right. Our friends from Louisville who
• 11:28
  we met up with in Cincinnati, Tom and Brad, the Hill Tappers,
• 11:34
  they came. You weren't sick of them by the
• 11:37
  time they had come back. You weren't tired of?
• 11:39
  Them, I don't think I could ever get sick of them.
• 11:43
  They are they they are, they are top notch.
• 11:46
  Well, they came to town. You know, Brad's brother in
• 11:51
  sister-in-law live over in East and West Nashville, over in the
• 11:56
  Bellevue area. So those guys came to town.
• 11:59
  They were here on a Friday and Saturday and I know when they
• 12:02
  we're going to have monsoon. So I'm going to, I'm going to
• 12:05
  give them, you know, we'll give them a lot of discussion about
• 12:09
  what they really did when they came into Nashville.
• 12:12
  I know when I got to meet up with them.
• 12:15
  What a fun day because we went to Yazoo, which I don't get to
• 12:19
  go to Yazoo or I haven't been to Yazoo for a while because it's a
• 12:23
  little bit of a distance from where I live.
• 12:25
  So anytime, you know, you can get a chance to go to a one of
• 12:29
  the better breweries in Nashville like Yazoo.
• 12:32
  Ya do, right? Yeah.
• 12:34
  You do go to Yazoo, yes? Yeah, do go to Yazoo.
• 12:39
  Yeah, it is a beautiful place. I know you had been before, but
• 12:41
  it is a great spot, isn't it? And I'm glad that that was on
• 12:44
  their radar. Yeah, to go to because it is a
• 12:46
  highlight if if you, you would talk about one of the nice
• 12:49
  Nashville breweries that is a really lovely place.
• 12:52
  They they checked off a lot on their list.
• 12:55
  They're like us, dude. Like it's like, let's they want
• 12:58
  to enjoy going to places, but let's knock out as many as we
• 13:01
  can to at the same time. It's some good spot.
• 13:03
  Yeah. And they had been here before,
• 13:05
  so let's go to some places we hadn't been to either.
• 13:07
  We do the same kind of things too.
• 13:09
  We have staples, but we have places new that we want to go to
• 13:11
  as well. So they're a lot like us in
• 13:13
  that, yeah. So we started out, it was on a
• 13:17
  Saturday and it was probably about, you know, noon or so, and
• 13:21
  we were at Yazoo for a while and then we made our way.
• 13:25
  They had not been to the new Crazy Gnome location and we went
• 13:30
  there. I know they really enjoyed the
• 13:33
  trek to Crazy Gnome. Kramer was working that day.
• 13:37
  Was he a rat? Yeah.
• 13:39
  So love Kramer. Yeah.
• 13:40
  I got to see. I got to see Kramer.
• 13:42
  So we all were there for a couple hours and we had some
• 13:45
  great beer there and then it was funny and.
• 13:49
  And, and you know how I am sometimes.
• 13:50
  So we'll whenever we go to breweries, I, I always, it's, I
• 13:54
  always do this after about two beers, I'll go, OK, so, so and
• 13:58
  so next. And it's not like I'm ready to
• 14:00
  go yet. It's just on the list because
• 14:02
  I'm, I have that list in my mind.
• 14:05
  I'm like where we go next? And I knew they had, they had a,
• 14:08
  a list. And I said, I looked at Tom and
• 14:11
  I said Living Waters next. And if you don't know about
• 14:16
  Living Waters, here's what you need to know.
• 14:19
  I said it's not a typical brewery.
• 14:21
  It's a coffee house that meets a brewery over in East Nashville.
• 14:27
  And it's, it's, it's very different because you can, you
• 14:32
  can go in there and you might see somebody over here drinking
• 14:36
  an IPA and then the table or two next to you, you might see
• 14:40
  somebody sitting there working on a lap laptop drinking coffee.
• 14:46
  With their coffee. Yeah, with their coffee.
• 14:47
  And it's one of those places. It actually is one of those
• 14:50
  places where it's not like, hey, we added the coffee or we added
• 14:53
  the the brewery. They go hand in hand and they do
• 14:57
  both things very, very well. Yeah.
• 14:59
  And the and the fact that it's in East Nashville makes it work
• 15:02
  because that is East very typical East Nashville kind of
• 15:06
  vibe, right. You can kind of, you can have
• 15:08
  trivia night there with it. We we met Keith and Coop and
• 15:12
  have 400 people in line get beer.
• 15:14
  Or you can be 4:00 in the afternoon and sit next to a guy
• 15:17
  on a laptop, right? Writing a screenplay or
• 15:20
  whatever, drinking his coffee. Yeah, well, my mind works that
• 15:24
  way apparently with everybody, because anytime we go to a
• 15:25
  brewery, you know, after about two beers and I'm not ready to
• 15:28
  go yet, sometimes I'll go so, so and so next and everybody's
• 15:31
  like, Are you ready to go? No, I'm not ready to go or
• 15:33
  anything like that. It's just, it's just how my mind
• 15:35
  works, you know? Duke, can I finish my beer
• 15:37
  already? Yeah.
• 15:37
  Can I finish my beer? Come on, Steve.
• 15:40
  We're not in that big of a worry, are we?
• 15:41
  No. On to the next one, baby.
• 15:43
  Nah, no, I you know. Did they like that spot?
• 15:46
  Did they like? That they did.
• 15:47
  Waters, yeah, is a cool spot. They do.
• 15:49
  They do really good beer too. And you can, if you want to
• 15:51
  really want to go above and beyond at that place, start
• 15:54
  getting to that barrel aged stuff they do.
• 15:56
  Yeah, yeah. So I what I love the theme of
• 15:59
  the day, at least for this was every place we went to has just
• 16:04
  a totally different vibe, a totally different looking space.
• 16:09
  I mean, you go from Yahoo to Crazy Gnome and then you're
• 16:12
  going to Living Waters and like, hey, wait a minute, we are at a
• 16:15
  very large brewery now we're at a new brewery that you know,
• 16:20
  that that has a little more space too now.
• 16:22
  And then you're heading over to Living Waters, which is a, a
• 16:25
  coffee shop meets a brewery and they do really good beer.
• 16:29
  So it, it's kind of funny. You get that, you get the
• 16:32
  different vibe of that and you get the different experience of
• 16:36
  that. So I thought it was fantastic.
• 16:38
  Another thing that lends itself to how the cool that place is,
• 16:41
  is right next door is Grimy's record shop.
• 16:44
  Yeah, right. And again, very typical East
• 16:47
  Nashville and that place is always buzzing.
• 16:49
  There's always, you know, they share a parking lot in the back
• 16:52
  and it's always full between the two of them and it's a very cool
• 16:56
  vibe. You see a lot of people going
• 16:57
  from one to the other because it's literally right there.
• 16:59
  They share a parking lot and it's again, that same kind of
• 17:03
  vibe. It's just cool, right?
• 17:04
  We need some coffee and we'll get some vinyl, maybe an IPA or
• 17:07
  something at the same time. It's.
• 17:09
  Yeah, yeah. It's a cool spot.
• 17:12
  When we get them on, we'll talk a little bit more and I will too
• 17:15
  when I get them on about, you know, some of the beers that we
• 17:18
  have. But it was great.
• 17:19
  And then after Living Waters and I don't remember when I was at
• 17:22
  Living Waters, you know, I slowed my roll down a little
• 17:25
  bit. I'm like, where are we going
• 17:26
  next though? I'm just kidding.
• 17:27
  That's a joke. That's a joke.
• 17:29
  It's not that big of a deal. We we went to Black Abbey and I
• 17:34
  don't think they had been to Black Abbey before.
• 17:37
  I know they had not been to Living Waters or Yahoo.
• 17:40
  So, man, I mean, you're hitting some of the original brewery,
• 17:45
  you know, original brewery at, at Black Abbey.
• 17:49
  And I know they really enjoy Black Abbey too.
• 17:52
  They picked some good ones on their list, which they did last
• 17:55
  time they were here too. I think these are just ones that
• 17:57
  they didn't manage to get to before.
• 17:59
  So yeah, they had some heavy hitters on their list.
• 18:02
  And I'm really, I'm happy about that.
• 18:04
  Right. Yeah.
• 18:05
  Like we want, we want to go where you guys go kind of thing.
• 18:08
  Right, right. So yeah, they had they had the
• 18:11
  list down and then after that I ended the day with them at one
• 18:17
  of our favorite breweries. And I believe they had been here
• 18:20
  before at Fayette La Forest, which ironically, I'm drinking
• 18:23
  tonight, so. Yes, I think Phayla Forest for
• 18:26
  them. If I remember, this was the
• 18:28
  brewery where they had some extra time last time they were
• 18:31
  here. Yeah, and they snuck in Phayla
• 18:33
  Forest and loved it so much. And this is one of those things
• 18:35
  like you and I do. We loved it so much.
• 18:38
  We were there. We've been before.
• 18:40
  We we wanna go back. You know, Oh, yeah, yeah.
• 18:42
  We love new shit. We like stuff, stuff that you've
• 18:44
  been to before too. So yeah, we we love Pheloforce
• 18:47
  so much. Yeah, a lot of great pilsner.
• 18:50
  And I'm glad they did. A lot of great pilfers that they
• 18:52
  had on tap and the bonus of Fayette Laforest.
• 18:55
  Parker was there that day. So, yeah, he came over and I
• 18:59
  introduced him to the Hill Tappers and they got to meet
• 19:02
  him. And, you know, we had a, you
• 19:04
  know, a few minutes conversation about them being in town and,
• 19:07
  you know, liking his brewery and things like that.
• 19:09
  So it was great to great to see Parker too there that day.
• 19:12
  That's awesome. That's awesome.
• 19:13
  That's cool to see him. Yeah, he's a good dude.
• 19:16
  So yeah, we're going to have the, we're going to have the
• 19:19
  Hill tappers on on our podcast real soon.
• 19:22
  And that is going to be a very fun episode.
• 19:25
  People get ready to laugh. I have a feeling that there's
• 19:30
  gonna be a lot happening on that podcast we're gonna have.
• 19:33
  It won't be a it won't be a four parter because we've squashed
• 19:37
  that already on some of our other shit, but it's gonna be
• 19:39
  too long. 2 parters, I think. Yep.
• 19:43
  We're not. We're not going 3 parters and
• 19:45
  we're not doing 4, but it's going to be two very long 2
• 19:47
  parters, I think. And, and there's there's also a
• 19:50
  possibility that somebody involved in the Brewery
• 19:54
  Underground podcast may be part of the Hill Tappers now.
• 19:56
  And I think they're going to talk a little bit about that.
• 20:01
  Oh, there's yes. OK, I think I know who we're
• 20:05
  talking about here, but we'll save that for another day.
• 20:09
  We may have some breaking news. That's an episode in itself.
• 20:14
  That's an episode in, Yeah. It's ever, it's ever evolving,
• 20:18
  that's for sure. Yeah.
• 20:19
  Maybe it will be a three parter. Yeah, I know.
• 20:22
  Well, you know what else I'm really excited about?
• 20:24
  Because summer brings on a lot of beer festivals and we're by
• 20:31
  the time this podcast comes out, we're almost gonna be there.
• 20:36
  Predsfest is going to be happening down at Bridgestone
• 20:40
  Arena and I know that we are going to be meeting up with our
• 20:43
  good friends Mitch and Rich from the foamy heads down there.
• 20:46
  And I'm sure that we are going to see a whole lot of other
• 20:50
  people at at the Preds best too. You know, I remember when I went
• 20:55
  there last year, I was like, this is such a great event and a
• 20:59
  fun event. Lot of beer, lot of great, great
• 21:02
  beer drinking going to be going on.
• 21:04
  A lot of beer. The the first time we officially
• 21:08
  met those guys, we talked to Chad with them was at the
• 21:11
  Predsfest last year. They were doing their thing.
• 21:14
  We walked up and and kept them from drinking beer around the
• 21:18
  thing because we kept them long. But no, it's going to be great.
• 21:22
  I think we're working on, we've got a meeting with them in a few
• 21:26
  days. We're going to work on doing
• 21:27
  some kind of thing together with them at the at the Predsfest, so
• 21:31
  we'll see how that turns out and what we end up doing with.
• 21:33
  Beer collab. You think so?
• 21:36
  Yeah. You think.
• 21:36
  You think beer will be involved? Probably.
• 21:39
  Yeah, some sort of beer. Yeah.
• 21:40
  Yeah, it's gonna be fun. It's a great event too, cuz it's
• 21:43
  in the it's in Bridgestone Arena where the preds play.
• 21:45
  And Yep. You know it tends to be pretty
• 21:47
  cool in there, right. They have ice.
• 21:49
  There's ice. We don't, you know, we walk, you
• 21:51
  know, it's, I think it's covered, but we walk across the
• 21:53
  and but it's, but it's spread out really nice too, cuz it's a
• 21:56
  big arena and yeah, great beer fest.
• 21:59
  It really is. So I can't wait to bring you
• 22:01
  more. I have not seen the entire list.
• 22:04
  Actually I haven't even seen a list of who's going to be there.
• 22:08
  But if, if memory serves, last year, there were a lot of
• 22:12
  national breweries certainly there and there were some, if
• 22:14
  I'm not mistaken, for my Chattanooga and a few other
• 22:17
  places. So I'm sure they'll be back this
• 22:20
  year. Between the four of us, we're
• 22:22
  going to recognize probably everybody in the place.
• 22:24
  Brewery wise. You know, no, it's going to be a
• 22:27
  lot of fun and more to come on that.
• 22:29
  We will have some kind of episode about that, that event,
• 22:34
  Yeah, in the not too distant future.
• 22:37
  Looking forward to that by the way.
• 22:38
  I know. Well, another another big
• 22:41
  festival that's coming up in September is the Family Reunion
• 22:46
  Festival at Common John Brewing in Manchester.
• 22:51
  And I, I, we, we have not been to it.
• 22:55
  Nope. But we are going.
• 22:57
  We are going, we've had LeBron on who owns common John and we
• 23:02
  have since talked to them a couple times in the last week or
• 23:04
  so about doing something for them and promoting them and,
• 23:08
  and, and we going out there and and, and doing something at the
• 23:12
  the event too. So that's in September.
• 23:15
  I, I, everybody I've talked to said this, this event is
• 23:18
  amazing. It's Saturday, it's September
• 23:21
  20th and basically they're celebrating their fifth year in
• 23:25
  business. It's their 4th craft beer
• 23:27
  festival. So from what we understand, I
• 23:30
  mean the who's who of people that like to drink craft beer
• 23:35
  and other craft beer owners and Brewers are going to be there.
• 23:38
  Now, it does sound like there's a possibility that this may be
• 23:43
  the last one that they do there. But toying around with it, Yeah,
• 23:47
  I think we're calling it the last beer fest on Earth or
• 23:51
  something. I didn't look that up before.
• 23:52
  I just said that, but it's something along those lines, so
• 23:54
  we'll see, yeah. We'll see.
• 23:56
  We. Don't if it is.
• 23:59
  If it is, we want to be a part of it.
• 24:01
  Yeah, we do. Yeah, we do.
• 24:03
  But nevertheless, looking forward to getting back to
• 24:06
  Common John. I know we've we've had a lot of
• 24:10
  Common John beer over time and they do such great beers.
• 24:16
  Such great dude. I don't expect to leave there
• 24:18
  sober. I'm gonna be fully drunk when I
• 24:23
  leave that event. Oh, there you go.
• 24:27
  It's gonna be such a good time. We're gonna know everybody out
• 24:30
  there, too. Yeah, yeah.
• 24:31
  Well, you know, who knows, we might see there's two guys that
• 24:35
  we have known for a while and they've been a Tenfold Brewing
• 24:41
  for a while, and that's Chad Mueller and Mike Morbitzer.
• 24:45
  And we had those guys on the podcast not long ago and they
• 24:52
  made an announcement just recently.
• 24:55
  Would you like to make that announcement on the Brewery on
• 24:57
  the Ground podcast, Sir? They are opening their own
• 25:01
  brewery. Yeah, absolutely.
• 25:04
  Congratulations guys, because they make fantastic beer and it
• 25:08
  was inevitable probably it's called Stoke House Brewing and
• 25:12
  they're moving into the old Crazy Gnome location which is I
• 25:16
  think it's 948 Main St. in East Nashville.
• 25:21
  And I'm so excited for these guys and we can't wait till they
• 25:25
  open, which I think is coming I think mid to late July I think
• 25:28
  is what I heard. So maybe, maybe a month away,
• 25:31
  six weeks excited for them because they we great guys and
• 25:35
  we know they make great beer because we've had plenty of it.
• 25:38
  We, we've had plenty of it and not only are they going to be
• 25:42
  making great beer, but they're also going to be serving food,
• 25:46
  you know, geez, let's see what is big Nashville food wise?
• 25:52
  Chicken. Yeah, maybe.
• 25:55
  And something else. Barbecue.
• 25:57
  Is it BBQ? I think BBQ is a big thing.
• 26:00
  I, I see, I, I have seen pictures that on their Facebook
• 26:06
  page and their Instagram pages that looks like they got maybe a
• 26:10
  food truck of a BBQ that they're going to be dishing out at
• 26:14
  certain times. And if you know anything about
• 26:16
  Tenfold, whether you've been there, listened to us, they love
• 26:20
  to pair their beer with food. You know, Tenfold's got their
• 26:24
  own kitchen, the whole thing. So it looks to me like they're
• 26:27
  doing the same thing here, as in, they're going to pair their
• 26:32
  beers with different types of food that they're going to have,
• 26:34
  which is going to be unbelievable.
• 26:36
  They're going to do a great job. Yeah, in fact, you, you were you
• 26:40
  talk about food pairings and I'm looking on their Instagram page
• 26:45
  right now where they have posted over the last couple days about
• 26:51
  some of the beer that they're rolling out. 1 is going to be
• 26:55
  called the Stoke House Reserve, which is hey, I'm going to have
• 26:59
  to try it since I'm on the West Coast IPA tour.
• 27:03
  This is a West Coast IPA and they're saying that this fits
• 27:08
  perfectly with fish tacos or cheddar jalapeno sausage.
• 27:13
  So you know, gonna have to try both.
• 27:17
  I'm gonna assume they're gonna have those foods.
• 27:20
  Have those foods? You would you would think so.
• 27:23
  That's right. Yeah, yeah.
• 27:25
  But a couple others and it really just sounds like they're
• 27:28
  going to have a good lineup. I mean, they've posted some
• 27:31
  other things that I'm sure they'll probably do, a variety
• 27:34
  of beers, but I'm also looking at another posting for them
• 27:37
  called the Stoke House Classic Pub Ale, which looks like it
• 27:43
  was, It's going to be pretty good as well, and certainly some
• 27:46
  other ones. So we look forward to them
• 27:49
  opening and getting over there at some point when they open and
• 27:54
  supporting them. Yeah, for sure.
• 27:57
  And I've already talked to Michael Stokes about this and
• 28:00
  he's like, that's going to be a great pregame for Preds games.
• 28:04
  Oh yeah. Yeah.
• 28:06
  Because a lot of times and we would go to Crazy Gnome and we
• 28:07
  do things, but when we're pregaming we like to have places
• 28:12
  that has beer and food at the same time.
• 28:14
  Because somebody always needs to eat, you know, and it's after
• 28:16
  work and that kind of thing. So they're gonna be ideal for
• 28:20
  that cuz we love to spend time in East Nashville for pre
• 28:22
  gaming. Cuz we're close by and they're
• 28:25
  gonna be hot. They're gonna be priority, I
• 28:26
  think. Yeah, yeah, they're pre.
• 28:28
  Gaming, so looking forward to those guys opening.
• 28:30
  Up It's always exciting to hear about a new brewery that's gonna
• 28:34
  be opening, you know, anywhere and here in Nashville.
• 28:38
  So that's great. And I just have a couple other
• 28:40
  notes and then I know you have a couple things and then we're
• 28:43
  going to talk about a lot of other stuff when it comes to
• 28:45
  beer. But this roster, the, our radar
• 28:49
  the other day up in Cincinnati is that the Brew Dog is closing
• 28:55
  their location up there. And I, I saw that, you know, we
• 28:59
  have been to that space a couple of times.
• 29:02
  I don't know the reason. I haven't heard what the reason
• 29:06
  may be. What a what a great space,
• 29:09
  though. And I don't know, I mean, I
• 29:10
  maybe it's because of the competition up there because
• 29:13
  there are so many breweries and a lot of local breweries in that
• 29:16
  area. You know, I mean, I remember
• 29:20
  they opened up, I think it was right before COVID because I'd
• 29:24
  gone in there during the whole, you know, during the height of
• 29:26
  COVID, I was in town and, you know, I wanted to go in there
• 29:30
  and, and I think you and I have probably been there a couple of
• 29:34
  times. So I hate, hate to see the
• 29:36
  BrewDog is closed. Don't know the reason, but you
• 29:40
  know, sometimes that just happens.
• 29:43
  It does. We hate to see anybody close,
• 29:45
  and that's a big one. We did.
• 29:46
  They like the place. Got a great rooftop too.
• 29:48
  You know, we talked about rooftops all the time.
• 29:50
  We had a great rooftop and it's a shame.
• 29:54
  Maybe somebody else will go in there brewery wise.
• 29:58
  Let's hope you know this really great space.
• 30:00
  It's huge. The place is huge too by.
• 30:02
  The way you, you never know. I mean, that's what happens
• 30:05
  often the case is that a place closes and then all of a sudden
• 30:09
  they got the equipment there, they got the facilities there,
• 30:12
  and guess what? A new brewery comes.
• 30:14
  In yes, we, we just talked about one right crazy, no being moved
• 30:19
  somebody and now you're about to talk about another one.
• 30:22
  Yeah, another one. We heard this news when we were
• 30:26
  in Cincinnati on our Cincinnati trip.
• 30:28
  We, we actually heard about this.
• 30:30
  We didn't talk about it on the Takeover podcast because it had
• 30:34
  not been made official yet, but we heard this news.
• 30:37
  We're up there and I am so excited about this.
• 30:40
  So Braxton Brewing has taken over the high wire location at
• 30:47
  Factory 52, which is Norwood just north of Cincinnati.
• 30:51
  Now, what makes me sad is the fact that, you know, high wires
• 30:55
  had a lot of problems since the hurricane, hurricane healing
• 30:58
  last year. I mean, it basically destroyed
• 31:01
  their production facility where they're brewing beer.
• 31:05
  You know, the high wire here in Nashville there was open for
• 31:09
  wild closed. The good thing is and, and
• 31:12
  Braxton, We love you is that not only are they taking over this
• 31:17
  location, they are keeping people that have worked there.
• 31:22
  So they're keeping the local people that work there and
• 31:26
  they're also going to distribute and have on tap some high wire
• 31:30
  beer. That's fantastic.
• 31:32
  I, I love that transition. We love high wire.
• 31:38
  I, I high wire is one of those places.
• 31:41
  We had one here, like you said, and they've got one there.
• 31:44
  I think they closed one in Charlotte.
• 31:45
  I don't see them as outsiders when I see High Wire cuz I've
• 31:49
  always liked their beer anyway. I see them as an addition to a
• 31:53
  beer city. That's how I view High Wire.
• 31:55
  And they kind of, like you said, they came in the employee
• 31:59
  people, local people, right? And they're keeping those people
• 32:02
  at Braxton, which is great. I think they're wonderful.
• 32:06
  I think Knoxville's got a great location too.
• 32:09
  Hopefully they stick around anyway, that building is
• 32:12
  amazing. It is amazing, yeah.
• 32:14
  Another rooftop building and that new area over there, that
• 32:18
  Factory 52 area where you just that rooftop, you look out over
• 32:22
  everything. Oh, I know.
• 32:23
  And now I'm sitting there going, you know what, Scott?
• 32:25
  I mean, we go to on the Cincinnati trip.
• 32:27
  Now we may just have to go to, you know, we have to spend time
• 32:31
  at Braxton and Covington because they got the rooftop and now we
• 32:33
  may have to go to the one over Factory 52, which.
• 32:36
  We have to go to two Braxtons. We have to go to two Braxtons.
• 32:39
  Goddamnit, I think I can do it. Yeah.
• 32:45
  No, it's it's it's it's it's great.
• 32:47
  They got a great location and they're gonna do well, There's
• 32:49
  no doubt about it. And I think, like you said, the
• 32:51
  only reason High Wire is not there is because they can't they
• 32:54
  can't feed all their locations out of Asheville.
• 32:57
  It's just, it just hurt them so much.
• 32:58
  So it's a shame. But we still love High Wire and
• 33:01
  we will continue to. And I like that Braxton's gonna
• 33:03
  have High Wire on in the building too.
• 33:06
  So yeah, hats off to both of them.
• 33:09
  Supporting the breweries no matter where they are.
• 33:12
  We want everyone to succeed. So, ma'am, that's a few things
• 33:17
  that I had. What else do you have?
• 33:20
  I surprise friend. Well, I got a few things and I
• 33:22
  actually took your your inspiration or took the
• 33:26
  inspiration from you and you had written down some local stuff.
• 33:30
  Like I knew some local stuff too.
• 33:31
  So I think it's a good intro. Our friend Eric Latham, who is
• 33:36
  the president of the Tennessee Brewers Guild and the owner of
• 33:39
  Johnson City Brewing out of Johnson City, TN, he's walking
• 33:44
  across Rhode Island next week to raise money for Saint Jude.
• 33:51
  And it's not the first time he's done this.
• 33:53
  He's walked across Tennessee and he's walked from Nags Head, NC
• 33:59
  to San Francisco, which is basically which not basically,
• 34:01
  which is ocean to ocean. He's got some good.
• 34:05
  He's got some good and some motivation, man.
• 34:11
  But he does it all to raise money for like Cancer Research.
• 34:15
  And obviously this one is for Saint Jude.
• 34:17
  So we've had him on the podcast and I won't say shame on us for
• 34:22
  not getting into that part. We kind of ran out of time
• 34:24
  because we had so many other things to talk.
• 34:27
  But we're gonna have him back on and we're gonna dive into this
• 34:29
  because he's written a couple of books about this.
• 34:31
  This guy, this guy just does this as a whole.
• 34:34
  That'd be a whole job for any of us.
• 34:35
  And he does this as something else in addition to the other
• 34:39
  things he does. So, so great guy.
• 34:41
  So look up Eric Latham and, and just support him in the cause.
• 34:48
  We've heard, I think we've talked about Harding House on
• 34:51
  this podcast a time or two. Yep.
• 34:54
  So Harding, Harding House Brewing is a local national
• 34:58
  brewery and they've had a location out in West Nashville.
• 35:01
  They closed, they opened up in Primitive Coffee in what's in
• 35:06
  Nashville Lake off of Nolensville Rd.
• 35:08
  They're not there any longer, but they're teaming up with Best
• 35:11
  Brands, which is a local distributor and they're
• 35:14
  distributing in town. So they're going to be in
• 35:17
  grocery stores and package stores and bars and restaurants.
• 35:20
  They're already in places like Mr. Rose and Sylvan Park and
• 35:23
  Jack Brown's Edge Hill, so they're around town already.
• 35:25
  So Harding House is still here and you can find them out in the
• 35:30
  wild. They don't have a physical
• 35:32
  location, but look for them in the wild.
• 35:34
  And again, we want to support local breweries and well.
• 35:36
  You're breaking news on the Brewery Underground podcast.
• 35:39
  Even to me, because I didn't even know that I was like, oh
• 35:42
  wow, well, good for them because I had only been to their
• 35:46
  location that they had had a few years ago over in West Nashville
• 35:50
  once. And I really enjoyed the beer
• 35:53
  there. And so good for them.
• 35:55
  I mean, hopefully, hopefully this will work out for them
• 35:58
  because I feel like they've tried to had to reinvent
• 36:01
  themselves a few times. So this business plan works out
• 36:05
  for them. I hope so to keep seeing the
• 36:07
  beer and if we can see it out in the wild somewhere and you see
• 36:10
  it at your local bar or grocery store, pick it up.
• 36:13
  We want everybody to to, you know, to succeed.
• 36:16
  Yep. So look for look for Harding
• 36:17
  House. Steve, We have some friends
• 36:22
  around town. We've made some friends.
• 36:24
  Few of them. Usually.
• 36:27
  Usually some of them come to town when you leave town, but
• 36:30
  you know, let's get that. Just kidding.
• 36:34
  Just get. It no leave that in there seems
• 36:37
  to be a trend. I need to go back and look at
• 36:38
  all those visits when I leave. Town.
• 36:42
  Well, we've got some friends in town and they're called
• 36:44
  Nashville Brew Pass. Yes, fine people.
• 36:47
  Fine people. We went to an event that we
• 36:49
  talked about couple of months ago at Tenfold Brewing and it
• 36:54
  was event where if you just register, all you had to do was
• 36:57
  register with Nashville Brew Pass.
• 37:00
  You'd have to buy anything, just register with them.
• 37:02
  You could get a free flight when you went to Tenfold and we did
• 37:04
  that. They're doing another event at
• 37:07
  Jackalope, which is now called Bar Jackalope on July 2nd and
• 37:11
  it's another free flight. Yes.
• 37:14
  Jackalope, all you have to do is register.
• 37:16
  Now, this one's a little more limited than they had at
• 37:19
  tenfold. So get your registration in, get
• 37:21
  it done, and you can bring a friend.
• 37:24
  Just tell the friend to register.
• 37:26
  It's all you gotta do is register and show up.
• 37:29
  That's all you got to do. And, and if, if the, if the
• 37:32
  event at Jackalo bar Jackalo is as good at tenfold, then you
• 37:38
  know, everybody's on the right track.
• 37:39
  Because I can tell you when they had that event at tenfold, that
• 37:42
  place was absolutely packed. Their table was packed and
• 37:45
  people registering wanting to get involved in the National
• 37:48
  Brew Pass Brew pass. So I'm very, very glad that
• 37:52
  they're having success and it sounds like they're on the right
• 37:55
  track as well. On the right track and getting
• 37:57
  involved with local breweries, like, just like getting in with
• 38:01
  them and talking to them and getting, you know, getting us
• 38:04
  involved, not us specifically, but, you know, the local
• 38:07
  community. So.
• 38:09
  So get to get, get registered, go to Bar Jackalope.
• 38:14
  Unfortunately we can't be there because we're recording that
• 38:16
  night. Yeah, but we want everybody else
• 38:20
  to be there. That's right.
• 38:21
  Everybody go there. Everybody else go there.
• 38:23
  Look, if it wasn't for recording, we don't pass up free
• 38:27
  beer. So it's not like, you know, it's
• 38:29
  free beer. So anyway, that's a great event.
• 38:32
  Follow Nashville Brew Pass. We love them.
• 38:35
  We've met them a couple times, really good people.
• 38:38
  And they've got some additional events coming up.
• 38:41
  They've not posted them yet. But also, if you have the
• 38:44
  Nashville Brew Pass and you and I do the booklet Little
• 38:47
  Passport, they've got some additional deals that they've
• 38:51
  added to it. So I'm not going to get into
• 38:55
  specifics here, but just follow their social media.
• 38:57
  But they've got additional things at Black Abbey and Picnic
• 39:00
  Tap and Tenfold and National Barrel Company, which is a
• 39:04
  whiskey place. Yeah.
• 39:05
  So whether it's, you know, buy one, get one free or half off,
• 39:09
  or buy 3 on the flight of National Bourbon Company,
• 39:13
  National Barrel Company and get a fourth free, they've got all
• 39:16
  these things. So it's so worth it.
• 39:19
  It is so worth it and it's so much fun and you know, they're
• 39:22
  getting people involved with themselves and with breweries
• 39:25
  and so hopefully at some point we're going to get them on the
• 39:28
  podcast. So really talk more about how
• 39:31
  this idea for them came about, how it's going and really what
• 39:36
  their plans are for the future cuz it sounds like what they've
• 39:40
  got a lot of great plans down the road.
• 39:42
  Yeah, and again, they're and they're tying into the local
• 39:44
  community and the local the local breweries, which I love to
• 39:47
  see. So hats off to them.
• 39:50
  Keep it going. We're here to support you guys,
• 39:54
  Honey tree meatery. Honey tree meatery.
• 39:57
  Yes, we love Drew and Ross. We love those guys.
• 40:02
  We love Honey Tree Meatery. They just turned 6 years old
• 40:06
  back in May. I didn't know that.
• 40:07
  Yeah, we were probably out being selfish and drinking in another
• 40:11
  state. Probably.
• 40:12
  I'm pretty sure. But but they turned 6 back in
• 40:16
  May. Bad Luck Burger Club, who was
• 40:18
  the food truck that sits out front of their place turned 4
• 40:22
  back in May. The reason I the reason I'm
• 40:25
  saying why? Well, why you talking about May?
• 40:27
  Well, they're just celebrating now.
• 40:29
  They've been busy. They're busy guys.
• 40:32
  They got a lot going on. So this by the time this comes
• 40:35
  out it would have already happened.
• 40:37
  But this upcoming Saturday, June 21st, they are celebrating
• 40:42
  celebrating their anniversaries and their birthdays.
• 40:44
  So, all right, I hope you guys, have you heard this?
• 40:47
  Hope you've been out there. Congratulations to Honey Tree
• 40:50
  and Bad Luck Bird Club. We love those guys.
• 40:52
  Yeah, Honey Tree Meter, if I'm not mistaken.
• 40:55
  The Nashville Scene, a local publication.
• 40:58
  I'm pretty sure that they were rated like the best brewery in
• 41:00
  Nashville in a readers poll this past year.
• 41:03
  Best bar, best bar, Best bar OK and I think best patio too,
• 41:08
  because that patio is amazing. Yeah, it's a lot of.
• 41:11
  Fun. We love those guys.
• 41:11
  Any chance we can we can get to support those guys we're in?
• 41:14
  We do, yeah. In my last little local news,
• 41:18
  Marvel Fox, we love Marvel Fox, John and John.
• 41:22
  They've been on this podcast. Yes, they have.
• 41:24
  We love them. They're turning 2, two years
• 41:29
  old. They're turning 2 years.
• 41:30
  Yeah, they're two and two years old.
• 41:31
  And they're celebrating this Saturday as well, June 21st.
• 41:35
  So you know, if hopefully anybody can make both events,
• 41:39
  Marble Fox and Honey tree, you've done something.
• 41:43
  I'm hoping to sneak in both places at least for for tad
• 41:47
  places. But anyway, happy birthday to
• 41:49
  Marble Fox, big fans of them. We love them.
• 41:52
  Well, happy birthday and I'll tell you, Marble Fox is killing
• 41:54
  it. We know that they have gotten
• 41:56
  really aggressive in their canning business too.
• 42:00
  And I think that's a really, I think that's a really big thing
• 42:03
  for breweries when they're doing that.
• 42:05
  And I was just telling you today, I was at a beer wine
• 42:09
  store here in Rutherford County. And it's the first time I've
• 42:13
  seen Marble Fox on the on the shelf there.
• 42:16
  And I was like, good for them. There's another place near me
• 42:20
  that I've seen their beer a couple of Times Now, all I need
• 42:23
  to do Rutherford County, Tennessee, where I live.
• 42:27
  Can you get some mix and match? Can you?
• 42:30
  Can you get the mix and match you?
• 42:33
  Deserve it. You deserve it, Steve.
• 42:35
  Yeah. Yeah, yeah.
• 42:37
  Yeah. I mean, I'll buy a four pack.
• 42:39
  I'll buy a six pack of Marvel Fox because it's great beer and
• 42:42
  sometimes you like the mix and match stuff too.
• 42:44
  Can I make, can I get a little bit of jackalope?
• 42:46
  Can I get a little bit of Marvel Fox?
• 42:49
  Can I get whatever? You know, if you want me to
• 42:51
  bring them all home, you can't bring 16 home.
• 42:55
  Work with me here. It's not that big of a deal,
• 42:58
  right? No, that's, that's I'm glad to
• 43:01
  see because I know and we've talked about this at least
• 43:04
  amongst us they've got a distributor that they've signed,
• 43:08
  yes, in the last couple of months.
• 43:10
  So that must be helping that 'cause right getting.
• 43:12
  Out. I would think so.
• 43:14
  Yeah, until these in these places.
• 43:15
  So good to see man. We we love those guys.
• 43:17
  Yeah, happy anniversary to Marvel Fox celebrating 2 years.
• 43:21
  It actually seems like it's longer than that.
• 43:23
  It seems like they've been around a lot longer, but they
• 43:26
  have really made an impact in here in the the Nashville area
• 43:33
  in a very short period of time. Yeah, and, and listen to that
• 43:36
  episode honestly, because John Junior is amazing and he and he
• 43:41
  dives into which really was our, was our not the whole interest,
• 43:46
  but talking about the peanut butter and Jelly stuff and no
• 43:49
  crust stuff. They do talk diving into that.
• 43:51
  He talks about that and and all that with ideas and stuff.
• 43:54
  It's a really great interview, John, cuz John was wonderful.
• 43:58
  I might be talking about one of their beers in a few minutes.
• 44:03
  Really. OK, could.
• 44:04
  Be it could be, hey. But Speaking of beer.
• 44:07
  OK at. Least in the beginning of this
• 44:09
  of this podcast Prost you. Just went.
• 44:13
  You just went to Germany, Yes? Talk about your beer experience
• 44:19
  in Germany. OK, I'm not going to bore you
• 44:23
  with every single thing because it was 8 days.
• 44:28
  You've heard enough already man. I.
• 44:31
  Know. No, it was Germany and Austria
• 44:34
  is where we went and it was fantastic.
• 44:36
  And and I say it's fantastic. I had nothing to do with the
• 44:38
  planning. I just went along for the ride.
• 44:40
  But whoever I know who planned it, but it was it was fantastic.
• 44:43
  And I'm only. Going to kind of touch my
• 44:44
  friend, not to interrupt our friend Chris Finnan, who's been
• 44:47
  on the podcast. Yeah, yeah, him.
• 44:50
  He went with some other folks. He actually has some cousins
• 44:53
  over there in Germany. Right.
• 44:54
  Yes, he does. He does.
• 44:55
  So he actually went a couple days before we went so he could
• 44:58
  visit family and stuff. And his family owns a cheese
• 45:01
  factory over there, like a legitimate big time cheese
• 45:04
  factory. No, I didn't get to go.
• 45:06
  I didn't get to go. I didn't.
• 45:08
  I didn't get any cheese. I didn't bring it back any beer
• 45:11
  either. Why don't?
• 45:11
  We get some cheese. They're going to have to ship it
• 45:14
  because I don't think you can find it here, but I don't have.
• 45:17
  I haven't had any either. But anyway, yeah, we spent eight
• 45:21
  days full days in between Munich, Trounstein and Salzburg,
• 45:28
  Austria. Fantastic time.
• 45:30
  Everywhere you look is beautiful.
• 45:35
  We went to places like there's a place.
• 45:37
  Day one we went to like a place called, it was a place called
• 45:40
  Deer Shore. It's spelled DERPSCH Orr and if
• 45:46
  you've ever heard of seen the brand hacker shore, that's
• 45:51
  that's then that's half of the of the of the brand, the beer
• 45:54
  brand. So this was a Tavern first place
• 45:57
  we stopped at wandered in and after talking to tour guides
• 46:01
  throughout the trip, they're like, man, you have to go this
• 46:03
  place. It's so wonderful.
• 46:04
  And like we already went. We didn't know it was that
• 46:06
  great, right? They kept getting recommended to
• 46:09
  us as to go to this place. So that's a really good place.
• 46:11
  We went and had some food and and some beer.
• 46:13
  And I'll tell you, Steve, we talked about this earlier in the
• 46:19
  podcast. They do about four styles over
• 46:22
  there and, and don't, don't get on my, you know, people don't
• 46:25
  get on my shit for they do more than that.
• 46:27
  But it's kind of basically 4 styles you kind of get over
• 46:30
  there. It's like Logger Keller beer,
• 46:33
  Dunkle and and vices. That's what you're going to get
• 46:36
  everywhere. I think you might find a helis
• 46:38
  over there. Yes, which is a logger, right?
• 46:40
  Helis logger yes, there's all sorts.
• 46:42
  So, so there's you don't go anywhere and you don't get
• 46:47
  flights. There might be places around,
• 46:49
  but you don't go to your traditional places and it's
• 46:51
  certainly not in Munich. You do not go to place and get
• 46:54
  flights and you don't get sour fruits and you don't get.
• 46:59
  That was going to be one of my funny questions of you probably
• 47:04
  aren't going to go into a brewery in Germany and see like,
• 47:10
  oh, they have APB and J Strawberry fruited over there.
• 47:15
  That's not them, that's not Germany.
• 47:17
  Germany is traditional old school.
• 47:20
  We, we, we have been old school beer for centuries.
• 47:25
  We are the home of Oktoberfest beer and we are sticking with
• 47:30
  that realm. We're not going into all this
• 47:32
  other kind of stuff. No, They make a good product and
• 47:36
  they all do. You can talk about the sixth in
• 47:38
  Munich or you can talk about some others outside of it.
• 47:41
  You know that traditional and we know this.
• 47:44
  And the more I was over there and the more I was drinking the
• 47:47
  German beer, the more I was thinking about Nashville Brewing
• 47:49
  Company. Yeah.
• 47:51
  Oh yeah. Because I can't wait to have
• 47:52
  some since I've been back in that same tradition.
• 47:55
  They brew their beer in the same tradition and with the
• 47:58
  ingredients that they get from Germany too.
• 48:00
  Yeah, to be that. So such an appreciation for you,
• 48:05
  man. You go into a place and not all
• 48:07
  this way, but you go into a place and you might they might
• 48:08
  have 3 beers on the menu. So it's not really.
• 48:13
  So it's not an area at all anywhere you went that it would
• 48:16
  be considered anything that's considered craft beer.
• 48:20
  No no, I found at one of the grocery stores I found 2 beers
• 48:27
  that were not part of that traditional German beer and it
• 48:34
  was AI found an amber ale. OK, Yeah.
• 48:38
  And I found a New England IPA, both made by Austrian breweries.
• 48:43
  OK, Yeah. And I think it was hey, but but
• 48:46
  they were just like from the grocery store and I bought a
• 48:47
  single of each. So but that was it.
• 48:51
  Like everywhere. You if you were getting a draft
• 48:53
  or you were going to a bar or you were going somewhere local,
• 48:56
  you weren't getting anything outside of no, the brands might
• 48:59
  differ. You might get a hopper house or
• 49:00
  an Augustine or or the the Deer Shore or a few others.
• 49:07
  But that's what you were getting.
• 49:09
  Yeah, but to say that I still had 49 new beers over there, so,
• 49:17
  you know, so there was a lot of variants within them because you
• 49:20
  can get different Dunkles from different manufacturers or
• 49:22
  different breweries and you can get different helices and some
• 49:26
  variations on a few of them. But man, it was amazing.
• 49:29
  Like it was still and. Did you find like many of the
• 49:33
  breweries that you went to over there, Are they do they call
• 49:36
  them breweries? Yeah, like Hoffbrau houses like
• 49:39
  or Hoff houses or or or bra houses or something.
• 49:41
  Yes, yeah. But yeah.
• 49:42
  So I don't know if you go over there, if they actually refer to
• 49:45
  it in a brewery, it's a Hoffbrau house, more as a terminology.
• 49:48
  But if you go over there and you walk into many of the places,
• 49:53
  it's probably very old, older buildings, that sort of that
• 49:58
  sort of thing. You're not going in and it's
• 50:00
  like some corporate feel or anything like that.
• 50:02
  It's very it's, it's, it's very much the older style of what you
• 50:07
  would expect, right? It is the, the like the tap room
• 50:11
  themselves are kind of modern. But yes, the buildings are very
• 50:14
  old. Yeah, I will say a lot of the
• 50:17
  the manufacturing and some of them that we went to were
• 50:20
  breweries. They said, I think that the big
• 50:23
  time manufacturing on some of these is outside of Munich a
• 50:26
  little bit like the big, the big production stuff.
• 50:30
  But they're still cuz you have to be in Munich to be part of
• 50:32
  Oktoberfest. So you have to be, you have to
• 50:34
  have a presence. So, but yes, like for instance
• 50:39
  Hoffbrauhaus Traunstein, I guess I don't know if that was the
• 50:45
  first one or Munich was the first one, but 1615 it was, it
• 50:49
  was, it was started in the year 16.
• 50:52
  Wow, the. Damn thing is 400 years old and
• 50:57
  they are basically. Still serving the beer on this
• 51:00
  day in 2025 that they did when they first started.
• 51:05
  Right chance. They probably had one.
• 51:07
  I think they I think Hopper a house started with like the vice
• 51:10
  beer like a wheat and they've added things along the way.
• 51:14
  Not again, nothing too crazy. You're not going to get a peanut
• 51:17
  butter and Jelly sour in there, but you're going to get a hellis
• 51:21
  logger or a Dunkle or. Yeah.
• 51:23
  Or something along those lines. So.
• 51:25
  Yeah, you're basically not going to walk in there and and see
• 51:29
  like if you want to, you know, like for the comparison here, a
• 51:32
  lot of the the sours that you may get into like a Southern
• 51:35
  Griz, you're not going to get that there.
• 51:37
  No, no, no, not at all. Now again, outside of Munich and
• 51:40
  I, we didn't go outside of Munich other than Traumstein in,
• 51:42
  in, in Salzburg. But you know, Berlin may have
• 51:45
  something I don't know about the rest of the country, but this
• 51:48
  the area we were in was straight traditional and very traditional
• 51:51
  and and I understood it and I got it and I.
• 51:55
  Had sure. Yeah, yeah.
• 51:57
  Yeah, it's that old saying, when in Rome, you know, you go over
• 51:59
  there and you're like, this is what?
• 52:01
  This is what they have, this is what you're going to do and this
• 52:04
  is what you're going to expect. But you appreciate it because
• 52:07
  there is centuries upon centuries of history of the beer
• 52:13
  and the tradition. Yeah, and it's, dude, it's
• 52:17
  everywhere. It's like I had brands like
• 52:19
  Lowenbrau and Polliner even, Bro, Lowenbrau's been around.
• 52:23
  Oh. My God, I haven't heard anybody
• 52:26
  say Lowenbrau in in years. Yeah.
• 52:28
  I know. But you know, over here think,
• 52:30
  oh, maybe that was a cheap beer at one time, but it's a
• 52:32
  traditional beer over there. It's Lowenbrau.
• 52:34
  It's, you know, and, and Augustiner.
• 52:37
  And there's, I think there's six in Germany that are part of
• 52:42
  Oktoberfest. Just a great experience.
• 52:46
  And again, everywhere you went, you could walk into a a pub or a
• 52:50
  bar and they would have a new beer.
• 52:52
  Even though it was kind of the same style, it would be a
• 52:54
  different beer from a different brewery.
• 52:58
  I was able to get you because you, again, the reason I say
• 53:00
  that is because you know how I drink beer.
• 53:01
  I like new shit all the time. Oh, yeah, yeah.
• 53:03
  Not that I didn't have some duplicates, but everywhere I
• 53:07
  went I had something new somewhere.
• 53:08
  Whether it was an Italian restaurant or or Mexican
• 53:12
  restaurant where we're sitting on the street ordering beer,
• 53:14
  there was something new everywhere.
• 53:16
  Sure, sure. Now here's the thing.
• 53:20
  I didn't rate anything over a four, and that's not a knock.
• 53:23
  That's not a knock at all. Sure.
• 53:25
  But I didn't rate anything under say a 3.6 either.
• 53:29
  Yeah. There is a range, right?
• 53:31
  It's it's everything stays right here.
• 53:33
  Yeah, at least for me. And you know the dumb American
• 53:37
  that goes over there. But I love the beer and
• 53:38
  everything was wonderful. Maybe it's my palate, maybe it's
• 53:42
  what I'm used to, you know, people over there.
• 53:45
  But I will tell you this, when I'm checking in things and on
• 53:47
  tap and some of these old styles like a low and brown stuff, I'm
• 53:50
  still rating when I'm rating a 3.8 or a 3.9 or 3.6 higher than
• 53:55
  the overall average in every case.
• 53:58
  Oh, wow. OK, Yeah.
• 54:00
  And some of these beers have 10s of thousands of check insurance
• 54:03
  because they've. Been around?
• 54:04
  Yeah, Absolutely. Yeah.
• 54:05
  But I'm I'm guessing they're great.
• 54:07
  They're hovering around 3.43 point 5 at best.
• 54:11
  At best, yeah. And I don't know if that's just
• 54:14
  is that locals checking in a different system than than we do
• 54:17
  over here, whatever that that thing is, but everything I rated
• 54:20
  was much higher than the overall rating.
• 54:23
  Yeah. In untapped for for for those
• 54:26
  beers. So anyway, with that being said,
• 54:29
  one of the coolest things though, Germany and Austria,
• 54:32
  yeah, you buy a bottle of beer and you would.
• 54:35
  You buy it in a restaurant, you buy it at the grocery store.
• 54:38
  You take it anywhere you want to take it, you walk out with.
• 54:42
  Walking down the street. Walk down the street, hop on a
• 54:45
  train. Yeah, hop on a train, which we
• 54:49
  took. Many of them you get.
• 54:50
  You always had to have a train. Beer maybe for the return trip
• 54:53
  as well. They sold singles, but they had
• 54:57
  like a cooler. Like you walk in in with singles
• 54:58
  because of that reason, right? You just grab a half a liter of
• 55:01
  something and just take it with you.
• 55:03
  And a cool thing was you don't throw the bottles away.
• 55:06
  You put them like if you had a public transport or not a public
• 55:09
  transportation, like a public trash can.
• 55:10
  Yeah, you don't throw them away. You put the glass bottles on the
• 55:13
  ground next to them. Love it.
• 55:15
  Yeah. And there might be a dozen of
• 55:17
  them around there. If somebody comes by and
• 55:18
  recycles them and picks them up, you don't throw them away.
• 55:20
  So that was kind of cool, man. We I'll give you a few more
• 55:25
  stats. I went boring with every single
• 55:27
  day of what we did, but we experienced a couple of beer
• 55:29
  gardens. Yeah.
• 55:31
  August unit was amazing, massive place.
• 55:35
  We went one day and it was raining, so we kind of went in
• 55:37
  this covered area and we went back a couple days later and we
• 55:40
  actually, I saw the beer garden that was like it.
• 55:41
  It seemed to go on for miles. It was massive.
• 55:46
  So that was cool. We saw the Hopper house, we did
• 55:47
  that. Their beer garden, Amazing.
• 55:51
  Yeah, and that's the original Hopper house, right?
• 55:54
  Yeah, Munich is the original. Yeah.
• 55:57
  And I didn't get to cuz when Selena sent me the voucher and
• 56:00
  told me some places to check out at the brewery, we didn't get to
• 56:04
  go to like they have an upstairs and they had these other areas
• 56:06
  that we didn't quite get to. But yeah, that's the biggest one
• 56:09
  is the Munich one. And I wonder how long that
• 56:11
  building is. I mean, are they in the original
• 56:14
  building or or not? I mean, I'd be curious to know
• 56:17
  about even that. Yeah, that's a, that's a good
• 56:19
  question. I don't know.
• 56:20
  We didn't get that far into that one, but man, I'll tell you
• 56:22
  what. Tradition now lot of tradition
• 56:24
  the. Place never let up.
• 56:26
  We went in there and we we got a seat because it's massive.
• 56:29
  You just keep walking and walking until you find a spot.
• 56:32
  Yeah. And we did.
• 56:33
  It never let up. It it was there, it was if a
• 56:37
  table cleared, somebody else came in.
• 56:39
  It was incredible. Yeah, I'll bet.
• 56:41
  So. I mean, it has to be, it has to
• 56:43
  be such a major tourist attraction.
• 56:46
  And you say major tourist attraction, but also just for
• 56:49
  the locals there, where you're going, where you want to go get
• 56:52
  beer today. Well, let's go to Opera House,
• 56:54
  you know, I mean, what else is going to stand out than that?
• 56:57
  I mean from your experience over there.
• 57:00
  Yeah, and legitimate food. Like it was real food.
• 57:02
  Like real German foods. Yeah, yeah, definitely.
• 57:04
  I'll tell you what, the second time we went to Augustine or
• 57:07
  the, the, the beer garden, it was so busy cuz again, the first
• 57:13
  time we went, it was raining. So it's kind of concentrated.
• 57:15
  The the second time we went back completely wide open.
• 57:18
  They gave you a mug. They didn't ask you what size
• 57:21
  you wanted and they didn't ask you what beer you wanted.
• 57:23
  They gave you the mug and you stood in line and they poured
• 57:25
  you a beer and you went and sat down.
• 57:28
  It's this constant stream of people just coming through.
• 57:31
  They didn't give a shit if you wanted to don't go or that you
• 57:33
  got what you got right. And we were happy to get it.
• 57:37
  It was awesome. So it's called a great
• 57:40
  experience and I will tell you this I the I picked up 4 full
• 57:48
  liter steins. Yeah.
• 57:51
  Full yeah. Now I'm not saying I couldn't do
• 57:54
  more, I just, I only had access to four at any one time.
• 57:58
  But I do know that I can pick up 4 full steins of of of beer.
• 58:04
  Oh, there you go. Yeah.
• 58:06
  I would have tried more but nobody get nobody else would
• 58:08
  give me their their glasses. Ah.
• 58:11
  Chris, you may. Have to get into that
• 58:12
  competition that they have every year then around Oktoberfest
• 58:16
  season at Blackstone. Yeah.
• 58:19
  Maybe you and Scott Murray could could, you know, touch your
• 58:23
  Stein drive there. I saw that go down.
• 58:27
  That's a long distance. Right.
• 58:30
  It's a long term commitment. I don't want a part of that one.
• 58:32
  Oh my gosh. But anyway, I'll give you a few
• 58:35
  more little things and we'll move on from this because it
• 58:37
  again, 8 days. I don't want to bore everybody
• 58:39
  with this, but 49 new beers, all full beers, no flights.
• 58:44
  They were the half liters or full liters, 67 total check
• 58:48
  insurance, 94. This is 8 days.
• 58:51
  So compared to our numbers in Cincinnati and Cleveland, these
• 58:53
  are kind of, they pale in comparison.
• 58:55
  But yeah, full beers every single time.
• 58:58
  Full beers, yeah. Yep, 3030 new venues, 94% new
• 59:02
  venue ratio. 7 beers per day, 73% new beer ratio because I had
• 59:07
  a few a couple of times. So the last couple of things we
• 59:12
  averaged, I'm not kidding, 7 miles a day walking.
• 59:17
  Oh wow, yeah. And that's with taking local
• 59:19
  trains and and trains get your. Steps in.
• 59:22
  Get your steps in, you know, kind of walk into the place and
• 59:24
  then when you get to a destination, you're kind of
• 59:26
  walking around and sightseeing. 7 We have our Brewery
• 59:33
  Underground podcast stickers and the East Infection stickers
• 59:37
  plastered everywhere. You post a lot of pictures out
• 59:41
  there on Instagram and Facebook, so Yep, we're now international.
• 59:47
  International in two locations. We're at 5900 feet, by the way.
• 59:53
  Nice. I have 1800 meters up so we're
• 59:57
  all over the place. I'm gonna put a montage social
• 1:00:00
  media post out about all their sticker posts.
• 1:00:02
  So anyway. We also brought a bottle of
• 1:00:05
  Buffalo Trace over there because I wasn't sure how the whiskey
• 1:00:09
  scene was going to be and I'm glad we did.
• 1:00:10
  We killed that bottle off so. My favorite?
• 1:00:14
  Yeah, so we didn't have that to bring back.
• 1:00:17
  So anyway, one other thing, maples, if you've ever seen a
• 1:00:22
  Maple, every city has got these maples.
• 1:00:25
  See, if you've seen them, it's these giant poles that go up.
• 1:00:28
  They go vertical, and they have these branches that come off.
• 1:00:32
  And later on, look up at what a maypole is, have these branches
• 1:00:34
  come off. And they have these things that
• 1:00:36
  represent businesses within that little town or that little city.
• 1:00:39
  Yeah, So, and there's some stories about in some of these
• 1:00:42
  towns where people would steal the maypole and they would
• 1:00:45
  ransom them off for beer. So like one story and I forget
• 1:00:49
  where it was, the police stole the maypole and they didn't know
• 1:00:54
  it until they called the police the next day and said, hey,
• 1:00:57
  someone stole our maypole and we go, yeah, we have it.
• 1:00:59
  We want 24,000 liters of beer. So it's a fun thing.
• 1:01:05
  And I'm going to have a maypole here in the States too.
• 1:01:08
  I think there are a few around the countries anywhere, but but
• 1:01:11
  look up maypole because it's a cool thing.
• 1:01:13
  Anyway, we'll do it. That's my, that's my, it's my
• 1:01:16
  Germany trip there. There was so much more, but shit
• 1:01:19
  man, I could go on for days. Yeah.
• 1:01:20
  No, I'm glad that that you were able to share that and hopefully
• 1:01:24
  you can get back there sometime. Yeah, great experience and I
• 1:01:27
  can't wait to get over and have some, which is high on the list
• 1:01:31
  again, national brewing beer while it's still kind of fresh.
• 1:01:34
  And yeah, do that comparison. Maybe just continually have some
• 1:01:38
  of that, you know that German style stuff.
• 1:01:39
  Yeah, definitely. Well, Scott, the one of the
• 1:01:42
  things we teased at the beginning of this podcast is
• 1:01:45
  that we were going to talk about in rate our top five new beers
• 1:01:51
  of 2025 and top five new breweries for the year as well.
• 1:01:55
  It's a midway point of the year. Yeah, yeah, I know.
• 1:01:58
  And normally we do top 10. Yeah.
• 1:02:01
  But we had so much other content this time, I think 5 is
• 1:02:04
  appropriate. Plus, it's only halfway right?
• 1:02:06
  That's right. And we'll have a top ten list at
• 1:02:09
  the end of the year. And it's gonna be hard this year
• 1:02:14
  is gonna be. Hard.
• 1:02:14
  I know, I know. It's gonna be.
• 1:02:17
  It's gonna be hard. And the five were hard,
• 1:02:20
  honestly. Five were hard.
• 1:02:22
  Yeah, 5 hard. Oh yeah, five were hard.
• 1:02:23
  But we're gonna we're this is this is my list.
• 1:02:27
  So this is my top five new beers for 2025.
• 1:02:32
  I am gonna start tripping animals brewing out of Doral,
• 1:02:37
  Florida. This was the 6th trip around the
• 1:02:40
  Sun Imperial Double New England IPA.
• 1:02:44
  This was sent to me by our buddy Nick Rd. truck in West Virginia
• 1:02:49
  from the Hop In We're Drinking podcast and I'm sure Ashley also
• 1:02:54
  had a hand in sending us two. I have rated this a 4.25.
• 1:03:01
  Wow, that's a that's a great beer.
• 1:03:03
  Outstanding. There's a lot of, there's a lot
• 1:03:06
  of 4.2 fives I had that maybe they could have come in, you
• 1:03:10
  know, almost a tie this year. But you know that there's
• 1:03:12
  certain things you write to and you know it's good and you give
• 1:03:15
  it a rating, but there's certain ones too that you get and you
• 1:03:18
  go. I remember where I was and how I
• 1:03:21
  felt when I drank this beer. So that was because you're not
• 1:03:25
  rating them all at the same time.
• 1:03:26
  So when you go back and look at your rating and you're like, oh,
• 1:03:28
  that's a 425 and that's a 425. But that would like you said
• 1:03:31
  that one stands out. Stands out like.
• 1:03:33
  That gets the nod for. Sure, that gets the nod all
• 1:03:36
  right. Well #4 is actually a tie, and
• 1:03:40
  it has to be an equal tie and. We ever just do a top five or
• 1:03:44
  top ten, that's just 5 or 10. We can never do that, can we?
• 1:03:47
  No and this is my list. So you know, I do the same
• 1:03:51
  thing, though it's never just the number.
• 1:03:53
  Now this is this is my list. So you know, hey, take it.
• 1:03:56
  It's a, it's a tie for #4. That's right, you can do
• 1:03:58
  whatever you want. I'm doing whatever I want.
• 1:04:01
  I'm cheating, but it's my list so I'm only cheating.
• 1:04:04
  On myself. So there you go.
• 1:04:05
  All right, so when the when I do later this year, when we have an
• 1:04:10
  episode or part of an episode of the West Coast IPA tour, there
• 1:04:14
  are two West Coast Ipas and we talked about this on the
• 1:04:18
  Cincinnati Takeover Edition that are a tie for me.
• 1:04:22
  And that is Brink Brewing Cincinnati and Cincinnati, their
• 1:04:26
  operatic IPA. And that's the very first West
• 1:04:31
  Coast IPA that I've ever rated at a 4.25 on untapped.
• 1:04:35
  But then a day later, Esoterics, Bellevue Hill IPA also I had and
• 1:04:45
  I went, yeah. And I'll tell you what, when I
• 1:04:47
  had that thing, I was like watching the hops through the
• 1:04:50
  glass and I'm going, this thing is really awesome too.
• 1:04:53
  So that was also rated at 4.25 and untapped.
• 1:04:56
  And we get Esoteric on here very soon.
• 1:05:00
  I'm going to be very soon. I'm going to be talking to them
• 1:05:02
  about some of these beers, so. Yeah, I I was excited for you,
• 1:05:06
  you back-to-back, like you ran into this West Coast thing.
• 1:05:09
  You're like a ho hum. You know, I found some good
• 1:05:11
  stuff and then bam, bam, you found two back-to-back, which
• 1:05:16
  was like, holy shit, they do exist.
• 1:05:18
  They do exist. Oh my gosh, who knew?
• 1:05:21
  Who knew in my life? I'm so excited.
• 1:05:23
  I. Love it.
• 1:05:24
  I feel like this is a better summer tour this year than you
• 1:05:26
  had last year. Yeah, it's a little more, a
• 1:05:30
  little more spice. Yeah, I got, I got a little more
• 1:05:34
  umph than the the cider and seltzer tour last year.
• 1:05:38
  Yeah, yeah. I think you might actually be
• 1:05:39
  enjoying this one. Still looking for a seltzer that
• 1:05:42
  I'd like to have that I could actually rate high.
• 1:05:45
  Yeah. Yeah.
• 1:05:47
  Well, OK. Hey, coming out number three on
• 1:05:50
  my list, top new beers for 2025. Man, I have to go with Fabled
• 1:05:55
  Brew Works. Erlanger, KY talked about this
• 1:05:58
  one, the Curious Coconut Mead rated that a 4.5 O and also had
• 1:06:06
  like that that had coconut and banana in it.
• 1:06:09
  It was curious and I did mention that.
• 1:06:12
  So for people that maybe didn't hear the Cincinnati takeover
• 1:06:15
  edition and they're going, you really rated that that high.
• 1:06:18
  It comes with an asterisk. I got it on a flight.
• 1:06:22
  There is no way I could get that anything else any other way it
• 1:06:28
  would have to be on a flight. Yeah, no pint for you on that
• 1:06:30
  one. No, no.
• 1:06:32
  But that's, but that's perfect because if you had a pint, you
• 1:06:35
  might not have given a higher rating at the end of it, you
• 1:06:39
  know, and, and not for any fault of the beer or the Mead in this
• 1:06:42
  case, but some things just get to be a bit too much.
• 1:06:46
  It it, it does. And there may have to be a
• 1:06:49
  different podcast category one day of, of what are our best
• 1:06:53
  flights? Yeah, you know, maybe we could
• 1:06:55
  have a different, different, different beer category on
• 1:06:58
  what's your favorite flights and what's your favorite pints and,
• 1:07:02
  you know, half pours and things like that.
• 1:07:04
  I don't know. I don't know.
• 1:07:05
  Well, but but this shined, this shined in a flight for you.
• 1:07:08
  It did, which is which is which is perfect, right?
• 1:07:11
  Maybe it did. Maybe it's it's how it was meant
• 1:07:13
  to be. Yeah, yeah, I'm telling you.
• 1:07:16
  And and this shows how all over the place I am with my beer
• 1:07:20
  taste. I mean, I've got double Ipas.
• 1:07:22
  I've got, you know, West Coast, I've got the curious coconut
• 1:07:27
  meat. And now at #2 we mentioned them
• 1:07:31
  a few minutes ago and I just recently had this and you gave
• 1:07:36
  it to me and can it is Marble Fox, the no crust strawberry
• 1:07:43
  sour fruited that I ranked as a 4.5 O.
• 1:07:47
  And you know what, this thing, what is as good as a Southern
• 1:07:52
  grist peanut butter and strawberry Jelly hill that I've
• 1:07:56
  had over the years and that is very, very, very high, high
• 1:08:01
  altitude category. So yes, cuz I know how much you
• 1:08:04
  love that southern grist. I, I did.
• 1:08:07
  And you know what, a lot of the PB JS and things like that, I
• 1:08:10
  mean, we've had we, we, we've talked about a lot of them.
• 1:08:13
  I mean, we've, we've had a lot of different ones.
• 1:08:15
  In fact, last night I had the peanut butter and Jelly turbo
• 1:08:19
  shandy from Pop and Frog Brewery.
• 1:08:22
  I know you had it. That thing was different.
• 1:08:27
  I liked it, had it in the 16 ounce can.
• 1:08:31
  Again, there are certain ones that you go, I'd rather have
• 1:08:35
  this on a flight. I texted you and I said yeah
• 1:08:38
  this one would be more flight worthy than 16 ounce pan for.
• 1:08:42
  Me, it's a it's a lot and 16 ounces.
• 1:08:44
  It's a lot. Yeah, yeah, that there's nothing
• 1:08:48
  wrong with that thing. I think the shanty, what you
• 1:08:53
  just talked about, like that marble, that marble fox is a
• 1:08:55
  nail, right? It's a different.
• 1:08:56
  So maybe the shanty adds a little different perspective to
• 1:08:59
  the. It might, yeah.
• 1:09:01
  And I, and I, I don't think I've, if I have made this
• 1:09:03
  comparison on a podcast episode before, I can't remember if I
• 1:09:07
  have, but I kind of compare some of this, some of these to the
• 1:09:11
  fact that like, let's say you go into a restaurant and you order
• 1:09:15
  a dessert like like one of those molten lava cake desserts.
• 1:09:19
  You know, they come out and it's, you know, filled with
• 1:09:21
  chocolate and this and, you know, big cake and you eat about
• 1:09:24
  half of it and you go, I can't get through the rest of this.
• 1:09:29
  And that's and that's my comparison.
• 1:09:31
  That's, that's good. It could be like in that case
• 1:09:34
  with the dessert. It's too rich, right?
• 1:09:35
  Just too much. I love it.
• 1:09:36
  But if I eat the rest of this, it's ruined for me.
• 1:09:39
  I'm going to ruin the thing. No, it's like, it's like my
• 1:09:42
  stomach is going to explode if I have any more.
• 1:09:46
  And we've all been there before. And it doesn't mean it's
• 1:09:49
  terrible. It just gets to the point where
• 1:09:51
  it's it's way too much. Maybe it's way too much for your
• 1:09:55
  palate. And that's what some of these
• 1:09:57
  beers are for me. The Marble Fox.
• 1:10:00
  No crushed strawberry sour fruited.
• 1:10:02
  Man, they nailed it. And they certainly nailed that
• 1:10:05
  for me. That's awesome.
• 1:10:07
  Going back to your reference about the dessert, you know, you
• 1:10:11
  get you get a dessert like that, that marble, that the, the
• 1:10:15
  chocolate cake. Yeah.
• 1:10:17
  And you eat the thing by yourself.
• 1:10:18
  It's too much. It's like getting a pint of
• 1:10:20
  something that could be too much.
• 1:10:22
  But you ever get a dessert if you got that same dessert and
• 1:10:24
  you had four or six forks with the people you were around and
• 1:10:27
  you all had a piece of it, that's your flight comparison.
• 1:10:30
  Oh, yeah. And it's and it's perfect.
• 1:10:32
  It's we know what it is. It's great.
• 1:10:34
  And I've got just the right amount of it.
• 1:10:36
  Yeah, but I don't want to be in, like, a diabetic coma in an
• 1:10:39
  hour, you know, sitting somewhere on the couch going, Oh
• 1:10:42
  my God, what has happened to me now?
• 1:10:44
  Because I ate too much of that. So.
• 1:10:45
  Yeah. Let's have a smaller version of
• 1:10:47
  it, thank. You thank you.
• 1:10:50
  All right, so 2025 my #1 beer so far and you were with me the
• 1:10:58
  night we we had this, we were actually out.
• 1:11:02
  It was you, me and Rich from the foamy head it was.
• 1:11:06
  We got this on tap at Mr. Brews and Murfreesboro Common John,
• 1:11:11
  the Belgian strong dark Ale, which I think was like 8.9%.
• 1:11:18
  I loved it. I do remember that night after
• 1:11:21
  having it and then having another beer and I went, you
• 1:11:25
  know, maybe I should have stopped.
• 1:11:29
  Is that you? Talk about Strong.
• 1:11:30
  It was strong, but damn it was good and that one gets my
• 1:11:37
  highest ranking so far. Even though I I I ranked the
• 1:11:41
  Marvel Fox at 4.5 O. The Common John stands out a
• 1:11:45
  little bit more for me on that, so I also ranked that at 4.5 O.
• 1:11:49
  So yeah, I understand. And the fact that you said that
• 1:11:52
  you remembered it is kind of surprising cuz it was because
• 1:11:56
  we'd had a few beers that night. We went to Casual Pint before
• 1:11:59
  that with Rich and then we went over and had a couple and I
• 1:12:01
  remember that beer too and it was amazing.
• 1:12:04
  Thank God that night Uber got me home and got me home safely.
• 1:12:08
  No, it was a fun night. Yes.
• 1:12:10
  OK, my honorable mention because last year I raided our friends
• 1:12:16
  in Cleveland Great Lakes Brewery.
• 1:12:20
  By the way, we still have a a certain thing out there about
• 1:12:23
  Great Lakes. More petition to drive, right?
• 1:12:27
  Yeah, When are they coming to Tennessee?
• 1:12:29
  Yeah, when are they coming? Earlier this year.
• 1:12:34
  Last year I rated the Great Lakes Vivacious Double IPA of
• 1:12:38
  4.25 and that was my top ten list last year.
• 1:12:44
  Earlier this year I had it again and I took it up a notch to 4.5
• 1:12:51
  O, so that is an honorable mention for me since I already
• 1:12:57
  had it. So it's not exactly a top five
• 1:13:00
  new beer for 2025, but I also think it gets a special mention
• 1:13:05
  and an honorable mention, and deservedly so.
• 1:13:08
  It is a wonderful beer. It's a wonderful beer.
• 1:13:12
  It's also your list, you can do anything you want to with it.
• 1:13:15
  Dang, right. You can list it five times if
• 1:13:20
  you want to. Don't hate me, beer people.
• 1:13:22
  Don't hate me. It's my list all right.
• 1:13:24
  It is a it is a wonderful, wonderful beer.
• 1:13:28
  I know now back to your list. All right, OK, my top five
• 1:13:33
  beers, which is really six, I'm gonna go.
• 1:13:38
  I'm gonna go. I'm gonna start with five, but
• 1:13:40
  I'm gonna call it 5A, which is really 6.
• 1:13:43
  But in the, you know, because we said it was gonna be top five,
• 1:13:46
  it's 5 the and I also the reason I put it on because I couldn't
• 1:13:51
  have a list without burial on it.
• 1:13:54
  So I had to make room for it. Anyway. 5 Aaka 6 it's called I
• 1:14:01
  hope this is the end game by Burial Beer Company.
• 1:14:05
  It's an imperial stout. It was 14% and I gave it a 4.6
• 1:14:11
  on on tap so. 14. Percent, yes, and that's #5.
• 1:14:16
  A, if you will. Oh my gosh, 5A. 5A Maybe.
• 1:14:21
  It should be 5A plus. How do you how do you top that
• 1:14:26
  even well? I don't know how do you do it,
• 1:14:28
  how you do it. How do you top that?
• 1:14:31
  Because #5 is called Heady Topper and believe it or not,
• 1:14:36
  I've only had it. I know a lot of people had this
• 1:14:38
  beer before. I had it for the first time this
• 1:14:40
  year and not that long ago. My buddy Steven got it for me
• 1:14:44
  when he was up there and he brought it back.
• 1:14:46
  It's from The Alchemist. It's a double IPA, 8% and it's
• 1:14:51
  100 Ibus. And the reason that's yes, which
• 1:14:56
  is awesome and I know there are beers out there with more Ibus
• 1:15:01
  than that. The 100 is pretty freaking high.
• 1:15:04
  You hardly ever see it posted, especially on tap.
• 1:15:07
  You hardly ever see Ibus on on tap.
• 1:15:09
  It's at 100. I wrote 100 down because it's a
• 1:15:12
  big number, right? And it's a great beer and it's
• 1:15:16
  been around a while, but it's one of those plenty like beers
• 1:15:20
  where people have to have it and and and rightly so, yes, and
• 1:15:25
  rightly so. It's it's amazing.
• 1:15:28
  If you love hoppy shit in the double IPA, this is perfect.
• 1:15:31
  And I gave it a 4.6 same rating as the burial, but kind of like
• 1:15:36
  you said, I had to put one above the other for whatever reason.
• 1:15:39
  So anyway #4 PB and J mixtape. Lookout.
• 1:15:45
  But the BlackBerry? BlackBerry.
• 1:15:49
  I love the BlackBerry. It's the tartness or something
• 1:15:52
  that goes with it that just makes it not as sweet.
• 1:15:55
  It's from Zul out of Knoxville. Everybody knows who that is. 6
• 1:16:00
  1/2%, it's a fruited sour. 4.8 on untapped, I guess. 4.8.
• 1:16:06
  It's hard to get. It's hard to get higher than
• 1:16:08
  that, Steve. It's hard.
• 1:16:10
  I know, but you know what? Are we taking it up a notch?
• 1:16:13
  I'm taking it up a notch because apparently I've got three more
• 1:16:16
  to go, so something rated higher than that even.
• 1:16:19
  What is #3? #3 And we've talked about this a
• 1:16:23
  couple of times, but it was, but I had it for the first time this
• 1:16:26
  year. So it qualifies KBS double
• 1:16:30
  oaked, double oaked big rich with foamy heads can appreciate
• 1:16:37
  this because I I think I wear him out every time I talk to
• 1:16:42
  him. I'm like, hey, hey, double oats.
• 1:16:43
  You know, it's the KBS break the double oat again.
• 1:16:48
  KBS double oat imperial style, 12% twelve percenter.
• 1:16:54
  Lovely Founders Brewing Company, one of our favorites.
• 1:16:59
  One of our favorites. I have yet to have the double
• 1:17:02
  oaked and I have to get it. I'll get that one.
• 1:17:05
  I'm gonna get you. I'm gonna get you.
• 1:17:06
  I've had. I've had.
• 1:17:07
  Some of the others of the KBS, I've had two or three, but I
• 1:17:10
  have not had yet the KBS double oak, I have not found it, so I'm
• 1:17:14
  gonna have to have one. I'm gonna get you one, OK?
• 1:17:17
  Founders Brewing Company and the only reason we're not pushing
• 1:17:20
  for them to get to Tennessee is cuz they're already here.
• 1:17:22
  That's right, they're already here.
• 1:17:24
  We love founders. We.
• 1:17:26
  I know we love. Founders yes, 4.8 on tap so it
• 1:17:30
  matches the Zool, the PB and J, but that cut double oak just
• 1:17:34
  does something else completely to me.
• 1:17:36
  So anyway, that was #3 #2 yes #2 35th anniversary barrel aged
• 1:17:44
  Imperial Amber Lager. That's the name of the beer.
• 1:17:48
  Oh my gosh. 35th Anniversary barrel aged Great Lakes Brewing
• 1:17:53
  Company. Great Lakes.
• 1:17:54
  Do you think I can leave something off of this list that
• 1:17:57
  wasn't Great Lakes? Great Lakes has to be on this.
• 1:18:00
  Come on, Great Lakes. Another 4.8 again just stood out
• 1:18:05
  even more than the founders. I can't it.
• 1:18:07
  Would be so fantastic if we could get that beer here in
• 1:18:09
  Tennessee too. Maybe.
• 1:18:11
  Wouldn't it be great? Yes, sign the petition, people.
• 1:18:14
  Sign that petition. We'll keep striving. 4.8 on
• 1:18:19
  time, 12112.1% ABV. So do you have a theme here?
• 1:18:25
  I think you're kind of like this too.
• 1:18:26
  I like the higher ABV stuff in a lot of cases.
• 1:18:29
  Not every case, but a lot of cases #1.
• 1:18:33
  And I'm telling it. I don't think anybody will argue
• 1:18:36
  with this, and I'm lucky enough. As a matter of fact, my buddy
• 1:18:39
  Steven gave me two on this list and this is the other one.
• 1:18:45
  Pliny the Younger, Not the not the elder, the younger.
• 1:18:51
  I had a Pliny the Younger this year and he, he went to the The
• 1:18:56
  Planet of the Younger event out there in California and he
• 1:18:58
  brought it back, right. I gave it A5, a perfect five.
• 1:19:04
  I don't give out those very often.
• 1:19:06
  I know. A perfect five.
• 1:19:08
  It's Russian River Brewing Company.
• 1:19:09
  We all know that Triple IPA 10.25% and it was Absolutely
• 1:19:16
  Fabulous. All right.
• 1:19:18
  And, and for and for the record, for the people that they
• 1:19:21
  probably have heard of so many times talk about our rating
• 1:19:24
  system. Yes, we are basing this off
• 1:19:26
  untapped, but if we were rating this like, you know, on a scale
• 1:19:30
  of one to 10, that would be a 10.
• 1:19:32
  Still be a 10, yeah. If you were rating it like, you
• 1:19:35
  know, like we did in the school, like, you know, an A, an
• 1:19:38
  AABACAD, you would rate that an A plus.
• 1:19:41
  Right, right as 5 is the highest, right?
• 1:19:44
  5 is the highest. It's like scoring 100% on a
• 1:19:48
  spelling test. It is.
• 1:19:49
  It is. Also, we'll have a conversation
• 1:19:53
  probably when the phone or the hill tappers come on about the
• 1:19:55
  Sully scale, but that's another. The Sully scale.
• 1:19:59
  All they got. My, my, yeah, everybody,
• 1:20:03
  everybody has their different interpretations of the scale
• 1:20:06
  when it comes to those that use untapped have a different
• 1:20:09
  interpretation. And apparently I guess mine has
• 1:20:12
  has come to be the subject. Just a little bit of just fun
• 1:20:17
  laughter, you know? Yes.
• 1:20:18
  Yeah, we're gonna get into that when the hill tappers come on.
• 1:20:21
  We will, we will. All right, Anyway, we've got
• 1:20:24
  we've got another list, cuz we love some damn lists, don't we?
• 1:20:27
  We love our list. We love our list.
• 1:20:28
  All right, here we go. The top ten.
• 1:20:32
  I'm sorry, the top five. I'm getting ahead of myself, you
• 1:20:35
  know, tune, tune back at the end of the year.
• 1:20:37
  We're going to have to do a top ten.
• 1:20:39
  Top five notary so far for 2025. Let me tell you something.
• 1:20:44
  This list is so freaking hard. I mean, I thought about this.
• 1:20:51
  I thought about everything. I thought about where I was,
• 1:20:56
  what I was doing, the company I was with, why I wins, the beer.
• 1:21:01
  I factored in so many different things and this list was hard to
• 1:21:07
  narrow down. And I Yikes, I, I, I haven't
• 1:21:12
  even put like honorable mentions or anything because I would have
• 1:21:16
  like 12 honorable mentions. So here we go all.
• 1:21:20
  Right before you start. Before you start, you said
• 1:21:21
  something about like the company you're with.
• 1:21:24
  Yeah, I can see your list. I was with you on every one of
• 1:21:27
  these. So whether it knocked it down or
• 1:21:32
  built it up, I was with you on every single one.
• 1:21:34
  So just for the record. Just for the record, that is
• 1:21:37
  true. There were some others.
• 1:21:39
  In fact, I'm gonna, I'm gonna even say who was with me on
• 1:21:41
  these. Sorry.
• 1:21:42
  You're right, you're right. There are other people too.
• 1:21:45
  So yes, but that's OK. You get a lot of credit.
• 1:21:48
  I was there too. So hop and frog in Akron.
• 1:21:52
  You and I were both there. Loved it.
• 1:21:55
  And there were some other people there that we didn't necessarily
• 1:21:58
  know, but we talked to, you know, go back to our go back to
• 1:22:03
  our Cleveland acronym podcast. I didn't think that was that
• 1:22:07
  funny, but all right. Yeah.
• 1:22:09
  Scott's. Losing.
• 1:22:10
  No, I remember the guy, so go ahead.
• 1:22:13
  Yeah, yeah, yeah, yeah. There we go.
• 1:22:15
  You're about turning purple, then you're laughing.
• 1:22:18
  So. Hard.
• 1:22:18
  The guy to our left is the guy I'm thinking about.
• 1:22:21
  Go ahead. Yeah.
• 1:22:22
  Anyway, hop and Frog Akron, you can go back to our our Cleveland
• 1:22:27
  Takeover Edition podcast talked about them so much, the beer
• 1:22:33
  grade, the beer brew experience great.
• 1:22:36
  Everything about it, the history, everything that I found
• 1:22:39
  out, everything that I knew beforehand was very glad for
• 1:22:43
  hopping Frog. So that was tough, but I had to
• 1:22:47
  put them down my #4 on the list narrow path in Cincinnati and
• 1:22:54
  actually in Loveland, OH, which is a suburb and another great
• 1:22:59
  place. You were with me and the hill
• 1:23:04
  tappers were with us. In fact, they had been there
• 1:23:07
  before and they were like, we got to, you guys have got to go
• 1:23:10
  here. Yeah.
• 1:23:12
  And so they strongly recommended.
• 1:23:15
  What what stood out for you for that brewery?
• 1:23:20
  The ambiance of everything, the diversity of beer, you know, I
• 1:23:25
  felt like I could have stayed a lot longer and got a lot more of
• 1:23:30
  their beer and I didn't, I had two pints that day.
• 1:23:35
  But you know, the fact that we sat outside in nice weather for
• 1:23:39
  a couple of hours. It's a, it's an area that
• 1:23:42
  there's, it's a big area where it's, they have bike paths and
• 1:23:46
  stuff like that, but they had so much activity going on.
• 1:23:51
  But their patio area was so fantastic and it was just a
• 1:23:55
  really fun day. So all of that stood out for me.
• 1:23:59
  Yeah, we went, we went into it in depth pretty good on the the
• 1:24:02
  Cleveland takeover episode. But yes, that scene that we were
• 1:24:06
  sitting on that day, I can remember.
• 1:24:07
  I'll never forget it. Just sitting out there and have
• 1:24:10
  a good company and Ricky Beer and it was just a beautiful day
• 1:24:14
  and it's like we didn't want to be anywhere else.
• 1:24:16
  It was awesome. No, it was it, it would, it
• 1:24:18
  would be hard if, if you go there and you've got other
• 1:24:22
  things to want to do, if it's a really nice day to sit out on
• 1:24:25
  the patio for a long time, you could sit out there for hours
• 1:24:28
  and drink beer. And they also have a food truck
• 1:24:30
  out there as well. So like, oh, by the way, there's
• 1:24:33
  food, but then there's also all these other little shops and
• 1:24:36
  restaurants right in the area. So it's just, it's a very, very
• 1:24:41
  unique area that I can't wait to get back to.
• 1:24:45
  Yeah, perfect spot, Just perfect.
• 1:24:48
  Perfect. All right.
• 1:24:49
  Well #3 is Hoppin River North in East Nashville.
• 1:24:55
  We went to one of the openings. I was there with you and there
• 1:24:59
  were a lot of people that were there that night that we went
• 1:25:01
  to. You can't get away from me.
• 1:25:04
  That's true. You're everywhere.
• 1:25:07
  Michael Stokes was there. His wife was there.
• 1:25:10
  Calvin showed up rich from the foamy heads.
• 1:25:13
  I may be missing people, but there were a whole lot of people
• 1:25:17
  that were there that night. So Hoppin River North, love that
• 1:25:22
  place. I mean I would, I would say to
• 1:25:24
  anybody go they have like 60 different beers.
• 1:25:28
  Yep, shout out to Josh and Amy. Yes, yeah, Hoppin.
• 1:25:32
  River N Big fans of them and we we might have them on here to
• 1:25:36
  hope to. Yeah, hopefully so.
• 1:25:38
  Hopefully so. So my #2 on the list was Little
• 1:25:44
  Miami Brewing in Cincinnati again.
• 1:25:47
  I was there with you, but also our Cincinnati correspondent.
• 1:25:52
  Every day I'm bubbling. Follow her on on Instagram.
• 1:25:55
  Liz, she came and she joined us and we talked about this place
• 1:26:00
  on the on the Cincinnati Takeover edition.
• 1:26:03
  It sits on a river or sits by a river.
• 1:26:07
  It's a tremendous space with a very, very big tap list, a big
• 1:26:12
  food list. The space inside is tremendous.
• 1:26:16
  Outside you can sit around and add around that chairs.
• 1:26:19
  We didn't get to that day because it was raining, but wow,
• 1:26:23
  what a great place. Fabulous place and we were in
• 1:26:28
  good company and we finally got there.
• 1:26:33
  Yes, it has been a point of discussion for a little bit.
• 1:26:36
  We've been trying to get there. We finally got there and man,
• 1:26:41
  that's gonna be a place where we say that we're gonna go back
• 1:26:44
  every time we can because we want to experience the part we
• 1:26:47
  didn't, that you just talked about sitting out by the river
• 1:26:49
  and that kind of thing. So give us a reason we may have.
• 1:26:52
  To stay over there, I mean, I might take a sleeping bag and
• 1:26:54
  sleep right next to it. Well, and then there's a
• 1:26:57
  distillery directly across the street which that's a 2 Fer.
• 1:27:02
  So when we go to one, we got a plan for the next one, which is
• 1:27:04
  across the street or you know which one we go first to.
• 1:27:07
  I don't know but but we're going to the distillery.
• 1:27:11
  Got to go to the distillery, got to have the the two Fer.
• 1:27:13
  All right, 2 here we go #1 and G this is not a a shock at all.
• 1:27:22
  My number one brewery so far for 2025.
• 1:27:25
  Let's see, is it a place called Great Lakes in Cleveland?
• 1:27:32
  Is it? Is it pretty great?
• 1:27:34
  Yes, it's pretty great where you, I believe were with me
• 1:27:38
  along with our our friends Keith and Elizabeth in Cleveland.
• 1:27:43
  And so yes, we said so many great things about Great Lakes
• 1:27:49
  on our Cleveland Takeover edition.
• 1:27:51
  Go back and listen to that. The only thing I can say is
• 1:27:55
  epic. I would be surprised.
• 1:27:57
  I would honestly be surprised if the year ends.
• 1:28:01
  And if that's not still my number one, well, whatever would
• 1:28:04
  be replacing that is my #1 better be damn good.
• 1:28:08
  It would have to be on Mars. Like we opened a brewery on Mars
• 1:28:13
  and it still might not be that good because I have to freaking
• 1:28:16
  travel that far. But.
• 1:28:18
  Do they have breweries on Mars? I don't know, but that's the
• 1:28:21
  only thing that can replace Great Lakes I think.
• 1:28:23
  Be a brewery on Mars. Except I still have to get
• 1:28:27
  there, which is going to suck anyway.
• 1:28:29
  I agree with you. That is fantastic and we could
• 1:28:33
  elaborate on that for another episode about how great greatly.
• 1:28:37
  All right. Very, very great list Sir.
• 1:28:41
  Yes. Well, thank you very much.
• 1:28:43
  And now I disagree. With anything on that list.
• 1:28:45
  And now we go to your list. Now my list.
• 1:28:50
  There are two things on here that are the same, but some
• 1:28:54
  things you just, if they just are, they are.
• 1:28:57
  Now, I could, I could have put a couple of what you had on your
• 1:29:00
  list on my list as well, but we can't have duplicates.
• 1:29:04
  That's boring, right? I mean, we can't have everything
• 1:29:06
  we need to duplicate. However.
• 1:29:08
  OK, OK. But I have good reason.
• 1:29:09
  OK #511 three brewing Chardon, OH.
• 1:29:17
  Yeah. After hopping Frog on our way to
• 1:29:22
  Cleveland, it was our next stop before we got to Cleveland.
• 1:29:24
  Went through Cleveland, basically past Cleveland and
• 1:29:26
  went to Chardon to 11/3 Brewing and it was phenomenal.
• 1:29:31
  Yes. And we had a really good
• 1:29:32
  discussion about this on the Cleveland takeover about 11-3
• 1:29:37
  and the beers that we had there and we loved it.
• 1:29:41
  We loved the people and we loved our company and I don't want to
• 1:29:48
  give, I want to say too much away.
• 1:29:49
  We had we had a discussion about them already on the thing.
• 1:29:52
  So not to kind of over elaborate, but great brewery and
• 1:29:56
  that's my #5. I don't blame you there.
• 1:29:59
  I could have made this a tie of a #5 for me, but there would
• 1:30:04
  have been like 20 of them. In fact, 11/3 could have been
• 1:30:08
  way up there as well. And really in, in all
• 1:30:10
  seriousness, they are. And I have a feeling that when
• 1:30:14
  the year ends and I'm making out a top ten list, they will
• 1:30:17
  probably be on it. Easily, yes, they're gonna be in
• 1:30:20
  there. We had to cut it to five, and
• 1:30:21
  we're trying to entertain at the same time.
• 1:30:24
  We could have the same exact list, and that's boring.
• 1:30:26
  But anyway, I know, I know. Great brewery, love them #4.
• 1:30:32
  Yes. Crazy Gnome Brewery, Nashville,
• 1:30:35
  TN And you say, well Crazy Gnome has been around a while.
• 1:30:38
  Well, they got a new location. That's right.
• 1:30:41
  Over on Kirkland Ave. and they're my number four favorite
• 1:30:45
  brewery of the of the year so far.
• 1:30:48
  Cuz I love what Grayson's done over there.
• 1:30:50
  And we got an inside tour and we got to see the place before it
• 1:30:53
  was opened up and we've got to see it after it's opened up.
• 1:30:55
  And wonderful things are happening over there.
• 1:30:58
  And I love the place and I love Kramer, I love Grayson and I
• 1:31:01
  love the brewery and I love what they're doing so.
• 1:31:03
  And they have taken it up a notch.
• 1:31:05
  They've taken it up a notch and they got their, they got their
• 1:31:08
  like 2 point O. It's crazy known 2 point O,
• 1:31:11
  There you go. And I know they're excited about
• 1:31:13
  being that new location. So hats off to them for the new
• 1:31:16
  location. And they're my #4 so all right
• 1:31:21
  #3 is our first duplicate, but it's OK.
• 1:31:24
  Up here by the way that you're who was with you when you're 4
• 1:31:28
  and fives the company. It was you.
• 1:31:33
  Oh, OK, yeah. What about your number three?
• 1:31:35
  What about your #3? You were there.
• 1:31:37
  Also imagine that there seems to be a theme.
• 1:31:42
  There's a theme going on here, people.
• 1:31:44
  But like you said, there were other people around.
• 1:31:47
  So what the heck are they doing there?
• 1:31:50
  But those people weren't at every location we're talking
• 1:31:52
  about. There is a common thread here,
• 1:31:54
  so just. Common.
• 1:31:55
  Yeah, it's common. There's a common thread #3
• 1:31:58
  narrow path. Loveland, OH.
• 1:32:02
  And for all the reasons you said, just it was picture
• 1:32:04
  perfect. And we had decent company and
• 1:32:08
  the beer was really good. And it was just a great scene.
• 1:32:12
  The whole thing was a great scene.
• 1:32:13
  And I would go back there again in a heartbeat #2 Now I just
• 1:32:17
  can't. And we will.
• 1:32:19
  It's, it's a point. We're gonna make that a point #2
• 1:32:22
  Now I just came back from here and I just talked about it 1/2
• 1:32:25
  an hour ago off Bra house in Munich, Germany.
• 1:32:30
  I don't know how I couldn't put that on my list.
• 1:32:32
  I think that it is very much needing to be on the list, yes.
• 1:32:37
  Yes, I mean, it was there a week ago or less was Thursday a week
• 1:32:40
  ago, something like that. Outstanding place.
• 1:32:44
  It's it's where it originates. It's and it's everything It's
• 1:32:47
  cracked up to be as busy as it is.
• 1:32:49
  And maybe there's tourists, maybe there's not.
• 1:32:51
  But the place is legit and the beer is legit.
• 1:32:54
  And I got to go to Hopper House in Munich where it basically
• 1:32:59
  started. So.
• 1:33:00
  Roast. Roast Prost couldn't leave them
• 1:33:05
  on the list and they will obviously be in my top 10
• 1:33:08
  somewhere along the way by the end of the year anyway #1 might
• 1:33:13
  be boring for some, not for us Great Lakes Brewing Company in
• 1:33:18
  Cleveland, OH. Really.
• 1:33:21
  No surprise, it is fabulous. It is for all the reasons we've
• 1:33:25
  said in multiple episodes, for all the things, for all the
• 1:33:30
  things. Why it's fabulous and will
• 1:33:33
  continually be fabulous and #1 on my list probably forever.
• 1:33:39
  The only reason it'll come off the list is when we have to do
• 1:33:40
  new breweries that we've gone to.
• 1:33:42
  You know what I mean? Yep, for 2026 we'll have to go
• 1:33:47
  to new breweries, and you know they won't.
• 1:33:49
  But anyway, anyway, Great Lakes brewing #1.
• 1:33:55
  We have we have talked about them so much and we're going to
• 1:33:58
  have Michael Williams come on from Great Lakes Brewery again
• 1:34:02
  later in. The year we want to save
• 1:34:03
  something, we want to save something for the next one,
• 1:34:06
  right? That's right.
• 1:34:08
  That's right. But he's gonna, he's gonna come
• 1:34:09
  on, I believe probably in September, and we're going to
• 1:34:14
  have more about them. Yeah.
• 1:34:17
  So we have Esoteric that's going to be coming on very soon out of
• 1:34:21
  Cincinnati. And they were absolutely
• 1:34:23
  fantastic to meet when we were up there.
• 1:34:26
  And as we said, the Hill Tappers are going to be on our next
• 1:34:30
  podcast and we got many others coming down the Pike.
• 1:34:35
  Yeah, the the hill tappers one, I'm kind of like, I'm kind of
• 1:34:38
  lukewarm too. I think it'll be OK ultimately.
• 1:34:40
  Yeah, it should be fine. We'll get through it.
• 1:34:43
  Yeah, OK. You're gonna hear more about the
• 1:34:47
  healthy scale and maybe some other things.
• 1:34:50
  Maybe some other things and maybe some other things.
• 1:34:53
  We have some, we have some cool stuff.
• 1:34:54
  I really would love to say it right now, but until we get a
• 1:34:56
  date, I'm not gonna like I say, we've got some fun stuff coming
• 1:34:59
  too, so. Keep listening, all right?
• 1:35:00
  We're gonna be out there everywhere, guys and gals, and
• 1:35:03
  we hope to see you soon. So I'm Steve, and he's Scott.
• 1:35:07
  This has been the Brewery on the Ground podcast.
• 1:35:10
  Cheers, Cheers. There's.
• 1:35:14
  A way to end a podcast.