Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Nashville Craft Beer in 2026: Brewery Changes, Beer Festivals & Top Beers | Episode 126

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Nashville Craft Beer in 2026: Brewery Changes, Beer Festivals & Top Beers | Episode 126 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:02
  Stand by for the Brewery Underground podcast
• 0:39
  Well, Steve, we're back on the Brewery Underground podcast.
• 0:41
  If you notice, it's just me and you this time.
• 0:44
  We don't have any guests where are.
• 0:45
  They what happened? Nobody would say yes.
• 0:47
  They all said no this week. So we had to just it's just, you
• 0:49
  just got me. That's it.
• 0:51
  But we're doing it live. No, we're not actually doing it
• 0:54
  live. It's live enough.
• 0:56
  Never gets old. It never gets old.
• 0:58
  No, no, we actually, we planned this one to do this.
• 1:01
  We wanted to do a what we're going to call, I don't know,
• 1:03
  first quarter review of 2026 or something, not quite halfway,
• 1:07
  but a lot's gone on and you were like, let's do some kind of
• 1:11
  review thing at this point. And I think it was a good idea
• 1:13
  because we had a lot of stuff to talk about.
• 1:15
  We're going to kind of jump all over the place.
• 1:16
  We got a lot of subjects and a lot of topics, but and have some
• 1:19
  fun with it too. We like doing these things.
• 1:20
  We do a lot of fun things going on locally, a lot of changes
• 1:24
  going on locally, and we're also going to talk towards the end,
• 1:29
  some of our favorite check INS of, oh, I don't know, craft beer
• 1:33
  So far have beer and Spanny boils down to that.
• 1:35
  Imagine that. How do we always get back to
• 1:38
  beer every single time? No, on the Green and the wrong
• 1:40
  podcast. How do we do that?
• 1:42
  Every single time it's sorry. It's a theme we're going to keep
• 1:44
  with it. Yeah, well, I know you're
• 1:46
  drinking a beer. What you got, I'll tell you what
• 1:48
  I'll start and this is this is actually come up in a bit, but
• 1:52
  you know we have Great Lakes in Tennessee now, right?
• 1:55
  Yes, we do. And we've got four that yay.
• 1:58
  And we got four that were launched here.
• 2:00
  Stellar. We both we both got them.
• 2:02
  I've got some in the fridge, but a new one has popped up in the
• 2:05
  state and it's the orange and honey We and I think it's a
• 2:07
  brand new beer for Great Lakes. Anyway, I think it's only a few
• 2:11
  weeks old as a brand. So it is here in Tennessee.
• 2:14
  We found it at Main St. As we got our other SO you and I
• 2:17
  split a six pack of this so it is very delicious and very
• 2:20
  crushable. That's right.
• 2:22
  I was talking about timing. I was with you that day.
• 2:24
  It was after a beer festival and we stopped in there and you're
• 2:28
  like you. You got word that they had a new
• 2:31
  variation. It's like you went in, you got
• 2:33
  it. And I think I had it the next
• 2:35
  day. Man, it was good.
• 2:37
  A really good summer beer it. Is I think I saw a blurb or
• 2:41
  maybe it was even Instagram where they said they went
• 2:43
  through 50 variations of this as they were sampling it within the
• 2:47
  brewery to come out with this perfect with this recipe.
• 2:49
  So I think they did their due diligence, don't you?
• 2:53
  Yeah, no, yeah, absolutely. Bear very excellent, very, very
• 2:56
  good beer. I loved it.
• 2:57
  So we're already getting new stuff.
• 2:59
  One of these days we're going to walk in.
• 3:00
  Vibacious is going to be that's my, that's my next expectation,
• 3:03
  right? Yes, cannot wait for that day
• 3:06
  and the and the juicy vibacious as well.
• 3:08
  Yep, bring them on, bring them on.
• 3:10
  I feel like it's coming. Yes.
• 3:12
  Well, you know, I bought some beer recently.
• 3:16
  I was out in Franklin, TN Cold Springs Wine and Spirits, one of
• 3:20
  our favorite places to get crappier singles.
• 3:22
  And I don't get to Franklin. Couple times a year I'll go in
• 3:26
  there because it's a little far from my house.
• 3:28
  But I went in there and I looked over and I spotted a beer and I
• 3:33
  knew this podcast episode was coming up.
• 3:35
  I got excited because it is a brewery that you and I have been
• 3:39
  before. I have not had this beer, but Oh
• 3:42
  yeah, we have been to this brewery before.
• 3:44
  And the first time I mentioned this brewery, it generated
• 3:48
  apparently some excitement as to how I pronounced this brewery.
• 3:53
  You got me curious. I still don't know.
• 3:55
  So ladies and gentlemen from Columbus, OH farted.
• 4:02
  There it is. There it is to all my friends
• 4:07
  out there that apparently have been very entertained when I say
• 4:11
  Hoo farted because it just happened about a year ago.
• 4:15
  I did it that way and I didn't really expect it to generate
• 4:18
  that much laughter, but I'm glad it did.
• 4:21
  And so I saw this and I went, all right, so this is this is
• 4:25
  going to be a good night for me too, because this is called Key
• 4:28
  Bump Pure Snow and it is a triple, it is a triple IPA.
• 4:33
  Oh boy. A 10.5%.
• 4:35
  You're going to feel no pain in about 20 minutes.
• 4:38
  Yeah, so. You're going back to your your
• 4:42
  who farted who? Farted.
• 4:45
  Your other videos have been made.
• 4:47
  I think Beer Cat made a video maybe with Tom with with
• 4:51
  duplicating The Who farted who farted.
• 4:54
  Who farted farted? How it would go down and in for
• 4:58
  me. There you go.
• 4:59
  Brewery Underground podcast lore, Yeah.
• 5:01
  I love it, I love it. How's the beer?
• 5:04
  I think maybe you've had this thing before, but this basically
• 5:08
  it says it's an oat cream triple IPA brewed with like vanilla
• 5:13
  milk sugar, Hoppa Citra. I mean, and it's it is as
• 5:17
  advertised. It's.
• 5:18
  Pretty good, yes. Yeah, they make good stuff.
• 5:20
  Yep, and like I said it is 10.5%.
• 5:25
  Wow. Well, you know it wasn't made in
• 5:27
  Tennessee. I was thinking about that, too
• 5:29
  before, before I opened it, I was like, yeah, you wouldn't get
• 5:31
  this in Tennessee. No, it's a.
• 5:34
  They would brew it exactly at 10.1.
• 5:36
  Well, there we go. Cheers.
• 5:38
  You got to go. You got to go.
• 5:40
  I did not see that coming. That was a great segment.
• 5:43
  Usually, yeah. I didn't give you too many hints
• 5:45
  on this one. I No, I think I may have
• 5:47
  mentioned the other day that I had a special beer for this
• 5:51
  episode. All right, that was a good one.
• 5:53
  Yeah, I try to plan them out sometimes, you know, sometimes
• 5:56
  we have episodes and then you're like, you try to plan ahead and
• 5:59
  then maybe like a week or two beforehand, you're going, oh,
• 6:02
  man, I got to get a beer that's going to match this podcast
• 6:05
  episode. So I'm glad.
• 6:08
  I'm glad I found that one. You did good.
• 6:10
  You did good saving that one. Because the last time I I had
• 6:12
  been out there they didn't have any who farted and they had a
• 6:16
  couple this time. So I was kind of excited when I
• 6:18
  went. There, it's cool.
• 6:19
  You know, it's one of those that we get sometimes, but not often.
• 6:22
  Like you might not see it again for a while or some ones, but
• 6:25
  it's it's when you see it, it's pleasant.
• 6:26
  You're pleasantly surprised. You're like hell yeah, let me
• 6:28
  get that. Well, fun times, fun times.
• 6:30
  You know, we, I have to, I have to tell you something because I
• 6:33
  know you're a guy. For people that are listening,
• 6:35
  if you live in Nashville, you've heard us talk about how bad
• 6:39
  traffic can be poor. Scott at times is tortured by it
• 6:43
  because you do have to drive in the work each day.
• 6:46
  And I know there are some days that you are just tortured by
• 6:50
  traffic. I was just reading something
• 6:53
  that came today that the American Transportation Research
• 6:57
  Institute released a report that says Tennessee has eight out of
• 7:02
  the 100 worst truck, truck bottlenecks on interstates
• 7:06
  around around here. Now, if there's truck
• 7:09
  bottlenecks, there's also going to be car bottlenecks as well.
• 7:12
  And I, and I looked at it and I went, well, around here, it's
• 7:15
  I-24 to I-40 and then 440 E so that that area is really bad.
• 7:23
  And then so that's the number 7th bottleneck in the country.
• 7:28
  And the number 19th bottleneck in the country is I-40, I-65 E.
• 7:35
  I don't even know how they could decipher but the differences
• 7:37
  between it's all shit. I don't know, I don't know, but
• 7:40
  sometimes when we get out and about, we have to plan our trips
• 7:45
  based on, you know, based on the, the, the bottlenecks that
• 7:49
  happened in this town. So I know it was funny a couple
• 7:53
  of weeks ago when we may talk about this, but you know, not in
• 7:57
  a couple of weeks ago when I went to Stoke House because we
• 7:59
  had a big meeting at Stoke House of some folks on a Thursday
• 8:02
  night. Chad saw me there and he's like,
• 8:04
  it's kind of rare we see you during, during the week.
• 8:06
  And I'm like, it's kind of rare I get out in downtown during the
• 8:09
  week because it can take a it could be a real challenging for
• 8:13
  me to get down there and then get back home.
• 8:14
  You came through there at like prime time time to or just prior
• 8:17
  to prime time, just, you know, just traffic wise, just, you
• 8:21
  know, you were coming into town, which probably made it a little
• 8:24
  bit better, but it's not not much of it.
• 8:25
  It's a shit show regardless. Only a 45 minute drive that time
• 8:28
  of day, you know, 5:00 or something.
• 8:31
  I wonder if I if our if T dot actually ever drives on the
• 8:35
  roads in Nashville. I don't think they actually
• 8:37
  experienced the traffic on a daily basis.
• 8:39
  I don't think they do. Yeah, before we get to some of
• 8:42
  the stuff going on in Nashville, we should talk about that night,
• 8:46
  yeah. Because a great segue, yeah.
• 8:48
  We had a great night not long ago at Stoke House Brewing
• 8:52
  because we got there. There was a CLAB beer going on
• 8:56
  with Johnson City Brewing. Our good friend Eric Latham and
• 9:01
  their head Brewer Anna McKay had brewed a beer with Stoke House.
• 9:06
  They did and that was we went for the release party.
• 9:09
  So they've done it, yes, couple of months prior and it's called
• 9:12
  the citrus heifer. So it's a citrus half of Eisen
• 9:17
  and it's fantastic. It is, yeah.
• 9:20
  Yeah. It's great.
• 9:21
  Yeah. And and and to talk about the
• 9:22
  beer. We can talk about the beer some
• 9:23
  more, but it was awesome. Well, well, it's it's it's a
• 9:27
  half of Eisen in in. It's in his truest form.
• 9:30
  Like you get the clothes and you get the banana, but it's really
• 9:33
  juicy. Like it's really juicy.
• 9:35
  I don't know that I've ever had one that juicy before.
• 9:37
  And it's it's delicious. It looks the part It's
• 9:39
  fantastic. What were your thoughts about
• 9:41
  it? Oh, the same way.
• 9:43
  Yeah, very, very different, very juicy for something for
• 9:46
  something like that, because sometime that style of beer can
• 9:50
  be almost a little off putting to the palate, at least in my
• 9:53
  opinion. And so when I got it, I went,
• 9:55
  OK, this is different. This is I like, you know, had
• 9:58
  the had had two of them that night.
• 10:01
  But the other thing that when we got there, you know, I was so
• 10:05
  glad I showed up that night. You talk about being in the
• 10:08
  right place at the right time because there were such a great
• 10:11
  gathering of, of folks there. Not only, of course, did we do
• 10:16
  we finally, you had met him before, very briefly.
• 10:18
  You had met Eric Latham, but we had not had a chance other than
• 10:23
  being on the podcast with him, you know, through through like
• 10:26
  here, we had not actually had the chance to, you know, sit
• 10:30
  down with them, drink a beer. And so he came.
• 10:35
  There was there was another one of our friends from the beer
• 10:39
  community that listens to us. Colorado beer hunter and his
• 10:45
  Tom. His name was Tom and his wife
• 10:46
  Tracy was with him and he had texted me, DM me, I don't know,
• 10:50
  a week or two prior and kind of telling me he was coming to
• 10:53
  Nashville, what places I would recommend and try to meet up.
• 10:57
  And I said, well, the one day I can meet up would because they
• 10:59
  were leaving on the Friday would be that Thursday, which is when
• 11:02
  we went. I said you need to go to Stoke
• 11:04
  House and we're going to be there anyway for this release
• 11:06
  party and all that. So he did join us over there and
• 11:08
  we had a blast with that guy and his wife.
• 11:11
  Crazy. Yeah.
• 11:12
  Yeah, I think we'll be getting him on a future podcast episode.
• 11:16
  Appreciate him listening all the way from Colorado.
• 11:19
  And it's always fascinating to me in a good way.
• 11:22
  When we find folks like that, they're like, yeah, we have
• 11:24
  found your podcast and we really enjoy you guys and enjoy what
• 11:28
  you do. And so just to give back and to
• 11:31
  meet up with them for a little bit and have a couple of beers
• 11:33
  with. Them yeah, he literally reached
• 11:34
  out and said I listen and do you have any recommendations based
• 11:39
  on that so it was really cool to that he that he listened and
• 11:42
  then we actually got to meet up and we had the best like that
• 11:44
  night and we'll talk more about it here in a minute.
• 11:46
  But that night turned in to be something even more I'll say
• 11:49
  special than we thought even going in.
• 11:52
  You know we got to meet Eric, you know really you for the
• 11:54
  first time. I mean, really got to, you know,
• 11:55
  have a beer with them and, you know, have some conversations
• 11:57
  and stuff. But so much more went on as the
• 12:00
  night went on it. And I'll tell you, it was like,
• 12:03
  I think I equated this to if you were backstage at a rock concert
• 12:07
  and you were in the rock business, right?
• 12:09
  Are you in the band business or the music business?
• 12:10
  And all these people were just walking around in that same
• 12:13
  genre that you're in. It was the same way for me in
• 12:16
  the in Stoke house that night with the people that were
• 12:19
  walking around. Well, and then we were sitting
• 12:21
  there and who walks in and we were joking with them a little
• 12:24
  bit. Probably the most humble guy
• 12:26
  you'll ever want to meet. Understand it.
• 12:28
  But still, he has our respect. He should have our respect.
• 12:32
  And he really has the respect of the of all the Brewers out there
• 12:36
  in the beer community because he's paved the way for them.
• 12:38
  Kat Taylor, who is the owner of Blackstone and probably one of
• 12:44
  the first breweries that I ever went to.
• 12:46
  And he came and it was kind of funny.
• 12:48
  We walked up to and we're kind of joking around like we're not
• 12:51
  worthy. We're not, come on, guys, stop
• 12:54
  that, stop that. But no, it was, it was just
• 12:57
  really good to see him. And I think the fact that
• 13:00
  obviously Eric and the work that he's done with the Tennessee
• 13:02
  Brewers Guild as well, they came in and they all know each other.
• 13:06
  And so it was just a really good night of a, of a good of a good
• 13:10
  gathering of the beer community that night.
• 13:12
  It was when when he walked through and I looked over at
• 13:15
  Chad at one point, I go, wow. And he goes, I know.
• 13:20
  I don't think he expected Kent to be there.
• 13:22
  And I, you know, I don't know that Kent gets visits a lot of
• 13:25
  breweries or visits, you know, a lot of places on his own
• 13:28
  typically. That's from what I hear, anyway.
• 13:30
  For him to show up was a big deal there.
• 13:32
  You know, Eric being there. He's part of the Tennessee
• 13:34
  Brewers Guild. Kent is Chad is Matt.
• 13:37
  I hope I get his name right. Matt.
• 13:39
  Alta Ball. Alta Ball.
• 13:40
  I think. He was there too.
• 13:42
  We've met him, talk to him a little bit.
• 13:43
  We're going to maybe do something with him soon.
• 13:45
  He was there. He's the executive director of
• 13:47
  the Tennessee Brewers Guild. So he was it was kind of the
• 13:50
  who's who was there and we were talking to Tom again, Colorado
• 13:54
  beer hunter like this doesn't happen all the time, man.
• 13:57
  Like we're like weird. This has not happened.
• 13:59
  This is this is like you caught like this All Star team that
• 14:02
  walked in. And of course being at Soak
• 14:04
  House, we all had a lot of great food and co-owner Mike Morbitzer
• 14:08
  was out in the the food truck doing everything that he's done,
• 14:11
  he does as well. So it was really just a fun
• 14:14
  night at the Soak House that night to be there to support the
• 14:17
  collab beer that was going on with Johnson Savory.
• 14:20
  Yeah, it was awesome. We like going there anyway.
• 14:22
  And the fact that they came out with that, that collab and Eric
• 14:24
  was going to be there, which was a big deal.
• 14:25
  So yeah, which was, which is the reason you're like, I'm coming,
• 14:28
  I'm coming this time. I'm going to be.
• 14:29
  Down. Oh yeah, yeah.
• 14:31
  Traffic or no traffic, I'm going to be down there.
• 14:33
  And so it was a it was a great time.
• 14:36
  Yeah, it was. I truly will be something that
• 14:39
  that might be one of the top five events of the year when the
• 14:42
  year's over for me. Like just personally, like just
• 14:45
  being around that yeah group was just so cool.
• 14:47
  You know, it's, again, if you're not in the beard community or
• 14:51
  you know, for us, we know who these people are and it's, it's
• 14:53
  a big deal. I mentioned just a couple of
• 14:55
  minutes ago a lot of changes that have gone on in the brewery
• 14:59
  scene in Nashville this year. And so we'll talk just about a
• 15:03
  few of them and I want to throw this out.
• 15:05
  Let's let's begin with this. If you had told you and I like
• 15:09
  this time a year ago, we knew Zul was making an impact.
• 15:12
  They've been making an impact in Tennessee for a while, based in
• 15:15
  Knoxville. And we know a couple of years
• 15:17
  ago that we were starting to see some of their beer filter into
• 15:21
  the Nashville area. But if you would have told me a
• 15:24
  year ago that Zul would be basically taking over Southern
• 15:29
  Grist and I think by the end of the year it's going to be like
• 15:31
  the Zul brand, you know, you know, spot on when you go to a
• 15:36
  Southern Grist location. I don't know, man.
• 15:38
  I've been like, really, is that really going to happen?
• 15:40
  I mean, we knew they were, we've always known that they've been a
• 15:43
  good team, tag team and partnering and stuff like that.
• 15:46
  And I think the Southern Grist brand is always going to stick
• 15:51
  around. But it it goes into one of the
• 15:53
  bigger changes that have already, we've already seen in
• 15:57
  2026 in the national market. And I have to say, I think ZUL
• 16:02
  is already really making a big, big impact in in this area.
• 16:06
  Massive. And it's one that everybody's
• 16:08
  excited for. Think even if you're like, hey,
• 16:10
  I'm a grist purist, you're going to have to like Zool.
• 16:15
  Even if you're not warmed up to me, you're going to have to
• 16:17
  because so many of their styles run parallel to each other, you
• 16:20
  know, so some of the big, the core stuff, like you said, from
• 16:23
  grist will will stick around. I don't know what those are
• 16:25
  going to be yet, but the new exciting stuff that Zool brings
• 16:28
  into is really it's exciting. It's it's, it's you know, we're
• 16:31
  excited. One of the things was they did a
• 16:34
  few weeks ago, they do PB and J mixtape day and they've been
• 16:37
  doing it in Knoxville for years. Well, they did the first one
• 16:40
  here in Nashville just a couple of weeks ago and I went get to
• 16:43
  it and I said I got, I got to do this, I got to partake, you
• 16:46
  know, and, and kind of knew about what to expect.
• 16:48
  So anyway, it's what it is, is mixtape day is the only time, I
• 16:52
  think for the most part that you can get packaged mixtapes like
• 16:56
  if you were, if you go around town and you can find it, it's
• 16:58
  just going to be on draft and around here, it's usually going
• 16:59
  to be, you know, the grape and but this is the time of the year
• 17:03
  where you can actually get it in Cannes.
• 17:04
  It's. A big of.
• 17:05
  It. But it's huge.
• 17:06
  Yeah. I walked away with, they give
• 17:10
  you a little card while you're in line and it had all six
• 17:12
  variants that you could pick from when they told you, hey,
• 17:14
  you can get up to 2-4 packs of each and on the grape you can
• 17:17
  get up to 4-4 packs if you want them.
• 17:19
  So you wrote down on the card how many 4 packs you want and
• 17:21
  when you got up there, you hand it to them and they load you up
• 17:23
  and paid for it. But they had the grape, they had
• 17:26
  blueberry, they had cherry, BlackBerry, Raspberry, and then
• 17:30
  fit for a King, which is the banana 1.
• 17:33
  So I got 2 packs of all of them. I didn't need 4 of the the grape
• 17:36
  because again, I kind of get that anytime I came home with 48
• 17:40
  beers. Wow, yeah, somewhere new, some
• 17:44
  I've had, but it was like this is an opportunity to get, you
• 17:47
  know, so I can share and give away and do that kind of thing.
• 17:49
  I will say it was cool they had a you can still buy beer in
• 17:52
  line. So before I got in line for the
• 17:54
  event, I stood in the draft line and could get some stuff.
• 17:57
  And they actually had Peach on draft, which I got.
• 17:59
  We didn't have it in the cans, but they had Andreas.
• 18:01
  I was able to get that. And you can do that.
• 18:03
  And then you go get your stuff and get back in line if you
• 18:05
  wanted to and, you know, get some more beer and had several
• 18:07
  things. And I'll tell you this, Steve,
• 18:09
  when I got in line, the event started at 5:00.
• 18:12
  I got in line for the, you know, for the cans for the event at
• 18:16
  4:35. I'm not standing in line for two
• 18:18
  hours. Right.
• 18:21
  But in 36 minutes, I had my beer loaded in the car and I might
• 18:24
  have been at least 100, maybe 150 people back.
• 18:27
  Wow. It was pretty efficient,
• 18:29
  especially for the first time at that location.
• 18:31
  So they had it figured out pretty good.
• 18:33
  They had a lot of staff. You know, again, you walk up
• 18:35
  their hand in your car, they're just loading you up here, Boom,
• 18:37
  boom, boom, boom, and out you go.
• 18:38
  So it was, it was really well done.
• 18:40
  And I think some of them were saying, hey, probably got some
• 18:42
  room for improvement because it was the first time we've done
• 18:44
  it. But I thought it was well done.
• 18:45
  Well, it was really cool. We and we've talked over the
• 18:48
  time when we've done this podcast is when you see
• 18:52
  breweries that are doing those and they turned it into an
• 18:56
  event. You know, we, we love seeing
• 18:58
  those type of things. You said breweries that are
• 19:00
  doing that, they're at the forefront right now of really
• 19:04
  knowing how to stay out there, how to stay relevant and at a
• 19:08
  time where sometimes it could be a little difficult to grow.
• 19:11
  That's how you, that's how you keep it going.
• 19:13
  That's how you grow. It is they came across
• 19:15
  something, they discovered this PB and J mixtape thing and it
• 19:19
  has blown up for them. It's a thing, yeah.
• 19:22
  It is. It's amazing to see and they're
• 19:23
  doing the right thing. They keep coming out with
• 19:25
  variants. You know, they, they also have
• 19:27
  an orange marmalade and a marshmallow, I think.
• 19:29
  I've not even come across those yet.
• 19:31
  But no. Yeah, I, I know that's funny.
• 19:35
  The marmalade, it kind of reminds me of a kid when maybe
• 19:38
  your mom would make you a sandwich and I was like, oh,
• 19:42
  marmalade. It's been a long time since
• 19:44
  since I've had marmalade, but kind of takes you back.
• 19:47
  The other the other thing that I'll that I'll note about this.
• 19:50
  So for people that might be listening and you're going, you
• 19:54
  know, I don't know, man. PB and J Sowers may not be
• 19:58
  exactly my thing. You know what?
• 20:00
  They got some. Great beer there as well.
• 20:04
  They aren't just sours, they they do other styles, they do
• 20:08
  IPA's. I mean they do pilsners.
• 20:10
  Almost everything I've had from them.
• 20:12
  I would definitely have again, I really would.
• 20:15
  So they do. Early stuff, yeah, barrel aged
• 20:17
  stuff, you know, both Grist and Zool do it.
• 20:21
  Grist was probably did a little more I think on the logger side,
• 20:23
  but but Zool's coming along because they have kind of a sure
• 20:26
  a spin off brand too that they make right next door to their
• 20:29
  location in Knoxville. The old, I forget what I forget
• 20:33
  what they call it, but it's another brand.
• 20:34
  But it's kind of the crispy boy kind of stuff, the lighter stuff
• 20:37
  they're doing so they can do it all and they do it all well.
• 20:41
  And I'm telling you, we live in a city right now because of
• 20:44
  that. That's really exciting it.
• 20:47
  Is yeah, I know we've talked about that.
• 20:49
  We were curious, you know, we were curious late last year when
• 20:54
  we saw that they were coming in and we were sort of like, OK,
• 20:57
  hopefully Nashville's just not going to be like a, a feeder
• 21:01
  city because they're based in Knoxville.
• 21:03
  And I don't think so, man. They've come in, they've hit the
• 21:06
  ground running. And if you go to some package
• 21:09
  stores as well, you see more Zool.
• 21:12
  It's not just PB and JS. As I said a couple of minutes
• 21:14
  ago, even if you go into some of the package stores, you see
• 21:17
  other variants of beer that they have out there.
• 21:20
  So it's, it's really good to see Zul making the impact.
• 21:23
  I'll tell you the other thing that has happened this year, in
• 21:26
  2026. And if you told me a year ago
• 21:29
  this would happen, I'd say, oh, come on, no.
• 21:32
  I know, I know where you're going with this.
• 21:34
  One of the long standing breweries here in Nashville,
• 21:38
  their tap room closed. Now they're still open for
• 21:41
  business, but it's under the banner of Jackalope and that
• 21:44
  would be Black Abbey. Carl Meyer.
• 21:47
  They closed their tap room not long ago and now they're in
• 21:51
  partnership with Jackalope. You can go to Jackalope and you
• 21:55
  can get the the Black Abbey brand.
• 21:57
  Thank God, because we love Black Abbey and Carl Meyer Meyer, the
• 22:01
  owner, but he's over there now. He's doing sales, but that's
• 22:05
  another one. If you had told me a year ago
• 22:07
  that that was going to happen, I was been like, no, come on,
• 22:11
  that's not going. To happen, I know, I know.
• 22:13
  That's when I was just been like, yeah, I've been like, Nah,
• 22:16
  I had to pick ten others before I would have picked that one
• 22:18
  that that was going to happen, you know, But, you know, I don't
• 22:21
  know, I can't speak for Carl, but you know, if you get an
• 22:23
  opportunity to sell sometimes, you know, and this the way this,
• 22:26
  you know, the the the market is and the beer businesses, maybe
• 22:29
  you take that opportunity, you know, just to and he's and he's
• 22:33
  still in the in the like I said, he's still involved and he's a
• 22:36
  salesman for them. So the beer still being
• 22:38
  produced, and I'm sure he's going to, you know, that beer
• 22:41
  won't change being that he's there, you know what I mean?
• 22:44
  Like the quality should still be there and all that.
• 22:46
  Yeah. And we hopefully have on the
• 22:47
  pipeline in the near future to get Carl on and the folks from
• 22:51
  Jackalope and really kind of talk about how this new
• 22:54
  partnership came about. There's been, there's long
• 22:57
  history anyway with Jackalope and with Black Abbey.
• 23:00
  It goes back a long time if you follow the the bursting in
• 23:04
  Nashville. Yeah, yeah, it would be good, is
• 23:07
  something we're working on, Carl has responded.
• 23:09
  We're trying to wait for the maybe the jackalope side to to,
• 23:12
  to say yes and maybe we can get that together.
• 23:14
  That would be a really fun conversation.
• 23:16
  Yes, no, absolutely. Well, another one, I'm not sure
• 23:20
  we would have been surprised by this one.
• 23:22
  It just happened recently and we were kind of wondering about it
• 23:26
  because one of our when we first started our podcast couple years
• 23:30
  ago, one of our very first guests was the head Brewer at
• 23:33
  Baseline, Chris Dolan. Yeah, he eventually had left
• 23:38
  there. But, you know, we have been out
• 23:40
  the baseline a couple times. Tremendous space out in West
• 23:44
  Nashville. But we were talking about this
• 23:47
  probably over the past year or so.
• 23:48
  We'd have conversations with other people.
• 23:50
  You hear too much about Baseline.
• 23:51
  You hear much about Baseline. And I remember meeting the
• 23:54
  owners about two years ago at Preds Fest downtown.
• 23:57
  But then it was just sort of like they, I don't know, they
• 24:01
  just maybe just weren't, weren't out there as far as like social
• 24:05
  media media postings and things like that.
• 24:07
  And you really weren't hearing too many folks talk about them.
• 24:10
  Well, Long story short here, as I'm trying to get to the point
• 24:13
  Baseline recently closed, that's the bad news.
• 24:17
  The good news is and the ironically in the space they're
• 24:21
  going into, it's going to be the third brewery that has been in
• 24:24
  that location. So hopefully third time is the
• 24:26
  chart. It is the resurgence and the
• 24:29
  return of Harding House. Yeah, like you said, that is a
• 24:32
  great space over there. It's it's huge.
• 24:35
  The tap room's huge. They've got some space for food.
• 24:39
  They've got their own private patio out there.
• 24:41
  You know, if you want to go hang out through the tap room's huge.
• 24:43
  It's in that building where you can go and walk around and get
• 24:46
  like I, I assume you can bring food in, like, you know,
• 24:50
  different foods and shops and things and all that.
• 24:52
  So. And I'm glad to see Harding
• 24:54
  House back. You know, they had a they had a
• 24:56
  duration where they went into a coffee shop and I guess that
• 24:59
  didn't work out, but they're moving into this space and
• 25:02
  they're getting it built out. So I'm excited to see it.
• 25:04
  We loved it at their first iteration on 51st Ave.
• 25:08
  Remember back there, the nations great spot, really cool hang
• 25:11
  out. A lot of locals were walking up
• 25:13
  and run into all sorts of people over there.
• 25:15
  I knew because it was just, you know, it's kind of a walk up
• 25:16
  traffic, really great spot, unique beers, but all high
• 25:20
  quality. So maybe they can get back to
• 25:22
  that and maybe brew their stuff and they're it's a big spot.
• 25:26
  So we'll see what happens, but I'm excited for somebody to be
• 25:28
  in there. Yeah, it's in the L&L market and
• 25:31
  I'm really excited too. I really cannot wait to get over
• 25:35
  there and see what it's all about because the space is
• 25:37
  tremendous. It really is.
• 25:38
  It is. It's a, it's a beautiful
• 25:40
  building and there's some other place, there's some other things
• 25:42
  that, that go on in there as well, some other shops and
• 25:44
  things like that. But really excited that the,
• 25:47
  the, the resurgence. You know we always want to see a
• 25:49
  resurgence, right? Party houses, beer has been
• 25:52
  around like you could find it in cans like a church parking lot
• 25:55
  and maybe I think there's a red ale or something they have out
• 25:57
  so you could still find it periodically.
• 25:59
  It just when they left the coffee shop they didn't have a a
• 26:01
  space. So to see them go into a, you
• 26:04
  know, you hate that one brewery closes, but another one's going
• 26:06
  right in there. So that kind of like, OK, that's
• 26:08
  cool. At least we got another brewery
• 26:09
  going in there. Yeah, and we know that the, in
• 26:12
  fact, by the time this podcast episode comes out, maybe they
• 26:15
  will already be open or getting close to open.
• 26:18
  I know on their website, it's a Harding House brew.com, you can
• 26:22
  follow them there and of course on their Instagram page and I
• 26:26
  think they're on Facebook as well.
• 26:27
  So follow them there. And once they open, you know,
• 26:30
  hopefully we'll get out there. I'm sure we will and check them
• 26:33
  out and, you know, see what it is that they're all about.
• 26:36
  Well. We have to go plant our sticker.
• 26:38
  We have to go plant our. Sticker right there.
• 26:40
  We got to go plant our sticker. That's right.
• 26:42
  We got to be the first. Yeah, another one, and I don't
• 26:44
  know if you were going to bring this one up yet, but why is Acre
• 26:47
  buying? Bearded Iris was another huge
• 26:50
  acquisition in this town, and that happened almost parallel
• 26:53
  with the ZUL Southern Grist acquisition.
• 26:55
  Yes, it did. They haven't gotten as much
• 26:58
  publicity that that news. I feel like it right now.
• 27:02
  We were talking about this recently.
• 27:04
  I was on their website about a week ago and it seems like maybe
• 27:09
  it's just stay the course right now.
• 27:11
  You know, with with the with bearded iris, it looks like
• 27:13
  they're doing a lot of their their core beers.
• 27:17
  Haven't really heard too much about what liesacre taking them
• 27:21
  over is going to do, but hopefully we'll find out in the
• 27:24
  future. You know what, what bigger plans
• 27:26
  that they have for their national location.
• 27:29
  Yeah, I know they closed the Sylvan Supply location, which is
• 27:32
  actually ironically out there in the nations near where Harding
• 27:35
  House is going in which we really like.
• 27:36
  That spot hadn't been to the Germantown location in a while,
• 27:39
  but apparently they were focusing on that one, You know,
• 27:44
  not we're going to rebrand it, obviously, but they're going to
• 27:46
  like renovate the whole space and stuff too.
• 27:48
  I need to check up on that. It may be done.
• 27:50
  We've not been over there yet, but I'm hearing really good
• 27:53
  things about the beer. When I say that is because there
• 27:57
  was a transition I think where where Beard Irish was not
• 27:59
  necessarily making their beer. Someone else was.
• 28:01
  And and now that Wise Acres kind of taken over like that brand is
• 28:05
  coming back. It's bigger and better and
• 28:07
  stronger, like the beers back to the quality of that once was.
• 28:10
  Because Homestyle is that flagship Nashville.
• 28:12
  Beer. Well, I was about to say that.
• 28:14
  And if you talk bearded iris, even if you talk to you know,
• 28:18
  we, we, we know there's people that listen to us in other
• 28:20
  states. Chances are, if you've been to
• 28:23
  Nashville, you probably have had a Homestyle.
• 28:26
  You know, the Homestyle IPA, one of the best drinking Ipas,
• 28:30
  drinkable and drinking Ipas that I've ever had.
• 28:35
  And if I go to a place and they don't have a lot of crap beer on
• 28:38
  tap, there might be certain sports bars and stuff like that
• 28:41
  in town. But if you have Homestyle IPA,
• 28:43
  oh man, set me up for it. Set me up.
• 28:45
  For it, I remember having it for the first time in like, I think
• 28:48
  Christopher and I were like, we couldn't get enough of it
• 28:51
  everywhere we went with homestyle, homestyle, homestyle.
• 28:54
  I think we burn ourselves out out on it for a bit.
• 28:56
  But but, but it was a thing. And I would say if you ever, if
• 28:59
  there was ever a beer that represented Nashville, it was
• 29:01
  homestyle. Well, and The funny thing is,
• 29:02
  you know, you and I, we're in like text, group text messages
• 29:06
  with the foamies, Mitch and Rich.
• 29:08
  And so we all turn into like investigative reporters.
• 29:11
  Sometimes we're out at different stores and stuff like that.
• 29:14
  And it was a few months ago when this was sort of when this was
• 29:17
  announced and I was at a store and I took a picture and I'm
• 29:20
  like, guys, look at this. Wiseacre Beer is next to Beard
• 29:24
  at They're doing the marketing. They're doing the marketing
• 29:27
  together, yes. Yes, yeah, cool.
• 29:31
  See, and Wiseacre is bigger than you think.
• 29:34
  If people aren't familiar with Wise, they're out of Memphis.
• 29:36
  They're a bigger brewery than you think.
• 29:38
  Tiny Bomb kills it. I know Rich is a big fan of that
• 29:41
  one. You like it at Fred's games?
• 29:44
  I do like it at Fred's games. It's it's very crushable.
• 29:47
  It's a really good beer, but they are huge.
• 29:50
  They're a really big brand, especially to come in here and
• 29:52
  buy a Wiseacre or excuse me, buy a Bearded Iris brand, Pretty
• 29:55
  big. We need to go over there and
• 29:56
  check it out because I think that's like you said, it's a
• 29:58
  little got a little under the radar.
• 30:00
  But I think Zul might have stole some of that Thunder because it
• 30:04
  was about announced about the same time.
• 30:06
  Yeah, well, I will. I will say this, you know, for
• 30:09
  anybody with wise acre bearded iris, I am waiting for the next
• 30:13
  thing. I want to see what you all have
• 30:15
  coming next. I'm excited about it and the
• 30:18
  anticipation. We're sitting here tonight on
• 30:21
  this podcast episode going. Let's see what else you guys got
• 30:24
  because I really want to see what's next for them.
• 30:27
  Yeah, that's good. And to bring up the foamies
• 30:30
  again, they love the other stuff too.
• 30:31
  Like I think Rich talks about getting like those mixed packs.
• 30:34
  He really loves the bearded iris mixed stuff.
• 30:36
  So everything they've done has always been good.
• 30:38
  Yeah, I think you can go out, get a mixed pack sometimes at
• 30:41
  stores for like 2025 bucks or something.
• 30:43
  It's a really good deal. Yeah.
• 30:44
  So let's see when I look into that because if that tap room is
• 30:47
  open like under Wiseacre, we need to get, we're overdue for
• 30:50
  getting over there. We are.
• 30:51
  We are. Plus, we can also go to a sounds
• 30:53
  game because we, you know, we kind of like that baseball.
• 30:55
  Hey, there you go. The Nashville sounds triple AI.
• 30:58
  Love it. I love it.
• 30:59
  Yeah, definitely. Well, another change that has
• 31:02
  happened. You know, this isn't, this is
• 31:04
  another one. So it's it's almost like a
• 31:06
  somewhat like a baseline deal. You hate to hear it.
• 31:09
  It's still going to continue. So Cyanide Cider has closed
• 31:13
  their location, their location off of Nolensville Pike near
• 31:19
  I-440. You know, we love Grayson.
• 31:21
  In fact, when Cyanide was going to open a couple of years ago,
• 31:24
  he invited us out even before they opened.
• 31:27
  So well, Cyanide has closed. The Cyanide brand I believe is
• 31:31
  still going to be flourishing at Crazynome.
• 31:34
  So go to Crazynome. Over in East Nashville.
• 31:37
  We love Grayson Miller. We ran into him recently.
• 31:40
  We know that everything on that end is, is going great.
• 31:44
  I think it's just a, a business decision that they made on the
• 31:46
  cidery, but that happened. Hate to hear that, but here's
• 31:51
  another one that we just found out about recently and we heard
• 31:56
  rumblings about it is over the past year or so.
• 31:59
  But you know, we don't we don't sit there and speculate on
• 32:02
  podcast episodes. And so we hear stuff for sure
• 32:05
  because sometimes this is gospel, but Marble Fox, we love
• 32:09
  Marble Fox. Their location down at the Gulch
• 32:12
  is they're going to be relocating and ironically,
• 32:15
  they're going to be going in soon into the location there was
• 32:19
  cyanide Cider. That's exactly right.
• 32:21
  So I'm sure. There's some some build out they
• 32:23
  might have to do, but that's kind of set up maybe force some
• 32:26
  brewing. And so you know, maybe you know,
• 32:28
  they got some space in there. So like you said, glad to see
• 32:32
  Marble Fox don't know their situation necessarily in the
• 32:34
  Gulch, but they know we knew they had to go do something at
• 32:37
  some point. So maybe timing worked out
• 32:39
  perfectly for them to move into this new spot.
• 32:42
  So, and and I'm not going to give dates, but I was talking to
• 32:45
  someone recently. It might be sooner than later,
• 32:46
  like it might not be end of the year, like it might be like
• 32:48
  months, like just a couple of months or something.
• 32:50
  So we'll see how that goes. But well, and Barbara Fox has.
• 32:53
  Such a great, great following. I mean, coming up in June,
• 32:57
  they're going to be in Nashville now established 3 years and you
• 33:02
  talk about a brewery that gets discussed quite a bit in a
• 33:06
  positive way by a lot of folks who enjoy craft beer.
• 33:11
  And they are doing a lot of great things.
• 33:13
  In fact, I, I don't, I don't think that it's necessarily
• 33:17
  strategic or strategic on their part, but they might be the only
• 33:23
  ones that I know of that have really, I don't want to use the
• 33:28
  word head on, but they also have embraced themselves into some of
• 33:34
  the PB and J beers that Zul is doing.
• 33:37
  And I'll tell you, man, I mean, sometimes what if you were to do
• 33:40
  a comparison? You'd go, man, which one do I
• 33:43
  choose? Do I choose the one over on the
• 33:44
  left, the right in the middle? What do I do?
• 33:47
  But the, you know, you enjoy it, you enjoy it.
• 33:49
  It's OK whether you like, you know, 1 brand or not or the
• 33:52
  other, Yeah, both are top. Shelf beers they are.
• 33:56
  I mean the one. Marble Fox does.
• 33:58
  Is incredible as well. And they do some variants too of
• 34:02
  the different jellies. John is putting out some
• 34:04
  terrific stuff. John and brewing are putting out
• 34:06
  some terrific stuff over there. And look, I don't think a lot of
• 34:10
  Brewers would would would compete, you know, in that genre
• 34:13
  be like, why, why should we do that?
• 34:15
  But they did. And it's really good stuff.
• 34:18
  It really is. And it and it kind of goes.
• 34:19
  Back to what I said a few minutes ago, you know, if you're
• 34:22
  listening and you're wondering, do they do anything else?
• 34:25
  Oh, yes, they do. Yeah.
• 34:27
  Yeah, we'll see. I'm.
• 34:28
  Glad they found a spot, I think just eat personally and again, I
• 34:31
  don't know their situation with their situation was but little
• 34:34
  worried that they might go away. That was just my own fear, you
• 34:37
  know, My God, I hope something doesn't happen to Margaret Fox
• 34:39
  too, you know? So to hear that that that part
• 34:42
  that they're going to be here and continue on is, is it, you
• 34:45
  know, it's a huge thing because we, we love those guys so much.
• 34:48
  And we do. We do.
• 34:50
  Maybe look for them to join us somewhere.
• 34:51
  Down the road, yes, Yeah, before you go.
• 34:54
  Any further before we get. Past the Zool stuff too.
• 34:56
  I brought one up. I brought up a blueberry of the
• 34:59
  PB and J mixtape and I got well, crack it open man, crack it
• 35:02
  open. Crack it open the 2.
• 35:04
  You gave me I, I. Already had recently, so I'll
• 35:07
  I'll talk about them in a few minutes.
• 35:10
  I want to see the color the color scheme.
• 35:12
  Let's look at the. Color scheme and I'm sure if
• 35:14
  anybody's had it or seen. It they probably know about what
• 35:16
  the color is going to look like, but look at that.
• 35:19
  It's a nice pour. There you go.
• 35:21
  Not a lot of carbonation. Not your typical of one or two
• 35:23
  fingers of foam, that's right and something like this, but
• 35:27
  show. The glass OK, this is a.
• 35:31
  We learned this is a Shaker pint.
• 35:33
  By the way, we just learned this recently and it is my Sullivan
• 35:36
  Interim Brewery Adventures glass that my daughter's got from me,
• 35:39
  so this is not. Official.
• 35:42
  It's not official. Glass as it's you know, we can't
• 35:45
  buy it in the merch store as of yet, but but it is my Sullivan
• 35:49
  interim brewery adventures glass all right, I'm still.
• 35:52
  I'm still drinking a little bit more of this.
• 35:54
  Who farted? There you go.
• 35:55
  Who farted and I just spilled? Blueberry on my desk.
• 35:59
  So I just want to bust out. This is actually the only second
• 36:01
  time I've had it, so I want to kind of see how it compares for
• 36:04
  the first time anyway, so she is taking a sip here.
• 36:07
  What? What's going on?
• 36:11
  You get the blueberry May. You just get it on the nose, the
• 36:14
  look on your face. Just the It's peanut butter.
• 36:16
  And Jelly on the nose alone, Yeah, that's legit.
• 36:19
  That's good. I just go get the peanut butter.
• 36:22
  You get the get the blueberry, you get the gel.
• 36:24
  Yeah, it's pretty stellar. All right.
• 36:27
  I would recommend it. Highly recommended.
• 36:30
  From Scott Turin, ladies and gentlemen, go get it go get it
• 36:32
  where you can find it. Well, get the blue.
• 36:34
  I have a question for you. All right.
• 36:36
  The question is I hate to ask this question because it makes
• 36:40
  me sad. Will Barik ever reopen in
• 36:44
  Nashville? The hope is yes, that's.
• 36:46
  All we've got to go by is is a little bit of hope, Little bit
• 36:50
  of hope. We've heard rumblings.
• 36:51
  When I say rumbling is probably just people's opinions and
• 36:54
  stuff, but we're hoping. We're hoping.
• 36:55
  I apparently still have a lot of beer and they have to do
• 36:58
  something with that. The clap the tap room has since
• 37:01
  closed. I think they were going to be
• 37:02
  there for a while doing some blending and and whatnot to
• 37:04
  finish out the space, but don't know what's going to happen
• 37:07
  there. I always feel like the beer is
• 37:10
  just too good for that to go away.
• 37:12
  Well, I agree for. For those of you that maybe your
• 37:15
  newer listeners and you're asking who was Barique or who
• 37:20
  what is Barique? If you ask people that know,
• 37:23
  what's that phrase? If you know, you know, if you
• 37:26
  say, if you ask people in the beer community around Nashville
• 37:29
  or those that come to Nashville, if you know, you know.
• 37:32
  And that's how it is with Barique because, man, you talk
• 37:36
  about a great place and very interesting space.
• 37:40
  Talk about the space that they have there on some of the beers
• 37:43
  that they had there. Scott Yeah.
• 37:45
  So before it was Barik, it was. Little Harpeth, I'd been in
• 37:47
  there. That's a different.
• 37:49
  They're owned by Lipman actually, as a matter of fact
• 37:51
  now little Harpeth is but so Barik took over that space and
• 37:54
  it's this giant, I just call it open warehouse really is what it
• 37:58
  at least what it was. And it's got it's filled with
• 38:02
  full barrels, like just barrels. It's topped right up to the
• 38:05
  ceiling from the floor to the ceiling all over that place, or
• 38:09
  at least it was. And they're all full of beer and
• 38:11
  that's what they use for their. If you ever had any other true
• 38:14
  sours of stuff that comes in the bottles, the bigger bottles,
• 38:17
  that's that, that's that blending.
• 38:19
  It's brewing and blending. And that blending is where like,
• 38:22
  you know, there might be some kind of wine bottle or, or wine
• 38:25
  barrel or something and something with some Peaches and
• 38:28
  some nectarines and some grape. And it's tremendous and it's.
• 38:31
  It's the complete when. If you call this a sour beer,
• 38:35
  right, a lot of people call it sour, fruited sour.
• 38:37
  There's nothing sour about this. It's delicious.
• 38:40
  They're they're sour is the complete opposite of that,
• 38:43
  right? But it is, it is top shelf
• 38:45
  stuff. It's really high end delicious.
• 38:48
  And then not to mention that did you know they did loggers and
• 38:50
  did Ipas and they did, you know, ES BS and traditional styles.
• 38:54
  Hell, they had a slow pour, but just completely.
• 38:57
  Different from any other brewery in Nashville.
• 38:59
  I mean, there was no other brewery in Nashville that was
• 39:02
  doing anything remotely really of what they were doing.
• 39:06
  They, you know, even the, even if you would go into other
• 39:10
  breweries in Nashville and the beer community, they, they all
• 39:13
  support each other. They would always talk about
• 39:16
  going to Berea as well. And the space.
• 39:19
  Now we, we miss kind of the headline, the beginning, the
• 39:22
  reason they're going away is because of M&O domain.
• 39:26
  Thank you Nashville, because you know, Nashville has to keep
• 39:29
  building out. So they took over the space, you
• 39:31
  know, but I'll tell you, we have probably shared this memory a
• 39:35
  few times, but we have been to you and I, I think you have been
• 39:39
  a Barique a little bit more than I have.
• 39:40
  But we have been to Barique together and with some of the
• 39:43
  friends a few times. But the best story that you and
• 39:46
  I have together was a couple of years ago.
• 39:49
  It was during a a week that Nashville got like some
• 39:53
  unprecedented snow and cold. Nobody could get out.
• 39:57
  And we were sheltered in our homes, you know, for like a
• 40:00
  week. And then we just said we got to
• 40:03
  get out. We got to go somewhere.
• 40:04
  And we went to a couple places and we went in the Barique and
• 40:07
  see Barique, because of the way it was set up, they didn't have
• 40:10
  heat in that place. And we went in there like 4 O
• 40:12
  clock in the afternoon or maybe on like a Saturday, and it was
• 40:17
  like 12° or something. And Scott finished the story.
• 40:20
  Because I feel like I'm hogging the conversation.
• 40:21
  Yeah, yeah. No, it's great because it.
• 40:23
  Literally it was the Friday because we've been hooked up in
• 40:25
  the house all week, literally like we're getting out of the
• 40:27
  house one way or another. And and like you said, it hadn't
• 40:31
  warmed up. We'd been, you know, we'd been
• 40:32
  all week and it was still like 12° outside.
• 40:34
  It sucked. Like we're getting the hell out.
• 40:36
  Let's go to break the the temperature that it is outside
• 40:39
  is the temperature that it is inside at Barre.
• 40:40
  It's just, it's just automatic and it's because of the
• 40:44
  conditioning. They don't get the the ceilings
• 40:46
  are so high and if you try to heat the thing, it probably just
• 40:48
  would never, you know, just be throwing money out the window.
• 40:51
  So it was just whatever it was, it was so we that day was so
• 40:56
  cold and we, we, we survived one drink.
• 40:58
  Really. We got it.
• 40:59
  We got to find some heat. We just couldn't.
• 41:02
  I literally. Felt like years ago when I grew
• 41:05
  up, growing up in Cincinnati and I was at a Cincinnati Bengals
• 41:08
  game in the winter time and sitting way up and you're just
• 41:11
  like, what are we doing here? The only difference was we were
• 41:14
  at Berek and we were drinking craft beer and we were having a
• 41:18
  good time. It was just cold.
• 41:20
  It was cold. Late to your bone.
• 41:21
  You like you. Stay bundled up inside you that
• 41:24
  gloves on, drinking your beers. I mean, it was the, you know, it
• 41:28
  was the environment and you kind of knew that going in, but it it
• 41:31
  was cold. The other funny part of that is
• 41:32
  we left there, we go, let's go somewhere inside and we went to
• 41:35
  Failure Forest, which was inside.
• 41:37
  But they have a lot of glass in that place, like everybody a lot
• 41:40
  of glass. And that cold was coming through
• 41:42
  there too. I don't think we got a lot
• 41:44
  warmer that day, but yeah, it was a little chilly.
• 41:46
  Well, that's another, you know, that's another big change that's
• 41:49
  happened in Nashville this year. And you know, again, we hope
• 41:52
  we're we're we're on the lookout.
• 41:55
  I feel like Barik will come back in some form or fashion that
• 41:59
  that's the kind of going back to what we said a few minutes ago.
• 42:02
  It's one of the big challenges right now that a lot of
• 42:06
  breweries are facing in the Nashville area.
• 42:08
  But I think that may have been one of the things with Marble
• 42:11
  Fox is because a lot there's so many big businesses in
• 42:15
  Nashville, high rises and other developments that are taking
• 42:20
  over. You know, this may be a podcast
• 42:22
  episode another time of like the rent, you know, property taxes,
• 42:27
  which has become a really big controversial subject in
• 42:30
  Nashville, has really impacted some of the some of the
• 42:35
  businesses and especially the breweries.
• 42:37
  You know, they're trying to make money and how do you make money?
• 42:40
  And if you're in the Nashville area where all of that's going
• 42:44
  on, Yeah, like it it they. They're like, hey, we're going
• 42:47
  to build something here. We're just going to take your
• 42:48
  spot. That's what they do.
• 42:50
  I mean, Martha, pretty sure that's what Marble fox.
• 42:52
  Yeah, that like that building that Barik was in.
• 42:54
  There are other businesses in there.
• 42:56
  They're all going to go away. They're going to just tear the
• 42:57
  building down. And I don't know what's going to
• 42:59
  go up there, but it's certainly related to the new Titan Stadium
• 43:02
  when it. Oh yeah, I was going to say that
• 43:04
  you. Know, I mean you got the new
• 43:05
  Titan Stadium, which is probably 2 blocks away.
• 43:08
  Nashville's going to be getting a Super Bowl in a couple of
• 43:10
  years. And I think I have seen
• 43:12
  renderings over the years of like a whole area of different
• 43:16
  different maybe shops and other things, interactive things
• 43:20
  around where the new Titan Stadium is going to be.
• 43:23
  So that's probably going to be a part of it and the city's just
• 43:26
  like ha, Nope, sorry, we're taking over.
• 43:28
  Bye. Bye, Marie.
• 43:29
  Yeah, that building's X amount of years.
• 43:30
  Old. They're like, yeah, we're just
• 43:31
  going to take it. We don't care, you know?
• 43:33
  Yeah. Good luck.
• 43:34
  You know, you know, and just as a sidebar, nothing effects any
• 43:37
  breweries, at least that I'm aware of is just a little
• 43:40
  further down right on the river. That's where all that Oracle
• 43:43
  stuff is going in. So that all, all that might
• 43:45
  probably connect. It's all pretty close together.
• 43:48
  Could be, could be well. So yeah, we'll see.
• 43:51
  Well, let's hope. Let's let's cross our fingers.
• 43:53
  For Barik to show up somewhere and and keep making that great
• 43:56
  beer, we want them to happen. We want to happen.
• 43:58
  Well, there is some positive news that's coming about South
• 44:02
  of Nashville in Murfreesboro, which is near me.
• 44:05
  Yay, hey, in Murfreesboro. So you're happy to get new stuff
• 44:09
  down there? Thank you very much.
• 44:12
  There's a new brewery that is going to be opening soon in
• 44:15
  Murfreesboro. In fact, we're going to get
• 44:16
  these guys on a podcast episode and talk about it.
• 44:20
  Smack Dab Brewery in Murfreesboro is going to be
• 44:23
  opening soon. I think there's going to be more
• 44:26
  towards the square Round MTSU area where it's going to be
• 44:30
  opening, but I do know that these guys are going to be
• 44:33
  opening up a brewery that's like about 3000 square feet,
• 44:37
  something like that. And I'll tell you what man, I
• 44:40
  got to meet a couple of these guys at the Cabin Fever and the
• 44:45
  Cedar Glade Beer Fest and we'll talk about that in a few
• 44:47
  minutes. A few months ago, you know, just
• 44:49
  really excited for these guys because they they're they've
• 44:53
  they've been home Brewers for years and now look what they're
• 44:56
  going to do. They're going to dabble in and
• 44:58
  they're going to jump right into the waters and open up a brewery
• 45:02
  it, you know. Murfreesboro needs it.
• 45:05
  Murfreesboro needs more breweries.
• 45:07
  I know it's a tough time to open breweries and stuff, but I'm
• 45:09
  glad to see it. And leather, you know, see
• 45:11
  something new in there in a spot where nobody else is too.
• 45:15
  I mean, there's a couple others in Murfreesboro, but they're not
• 45:17
  really near to any of those. So it's good to see some
• 45:20
  expansion, you know, in the brewery world looking at their.
• 45:24
  Website right now, which is smack, dabbrewery.com,
• 45:28
  brewing.com and you know, they already have a list of some of
• 45:33
  the beer offerings that they're going to have.
• 45:35
  They don't have a date yet, but I think we're going to find out
• 45:38
  soon. It's just a really it's a really
• 45:40
  exciting time because as you said, you know, Murfreesboro,
• 45:43
  that area, they've got a couple of cedar glade down there.
• 45:46
  Middle ground. Mr. Brews is there as well, and
• 45:49
  you know our friends from Deep South Gravel, but we want to see
• 45:53
  more establishments around the Murfreesboro area.
• 45:57
  And as Murfreesboro continues to expand, hopefully we'll see more
• 46:01
  of this. If you listen to our episode
• 46:02
  with. Middle ground with the foamy
• 46:04
  heads. Brandon mentioned those guys
• 46:05
  coming in there. Yeah, to drink beer.
• 46:08
  And he goes, He goes, if you weren't in here drinking beer,
• 46:10
  you can be finish up your brewery.
• 46:13
  That's right. That's right.
• 46:14
  Yeah, because as long as you're drinking in here, it's OK.
• 46:18
  Yeah, exactly. Well, it's going to be an
• 46:20
  exciting time. We can't wait to see them.
• 46:22
  But I'll tell you the other well, real quick.
• 46:24
  We've been in communication. With those guys quite a bit.
• 46:26
  So we, we plan on doing something with them real soon.
• 46:29
  And I think they want to get to a point maybe not necessarily
• 46:31
  open, but get to a point where it's they can, you know, take
• 46:34
  some time and do do our thing here with us.
• 46:36
  So yeah, yeah, we'll, we'll definitely.
• 46:38
  Do a proper thing, as we do all the time on the Brewery
• 46:41
  Underground podcast. But there is one more
• 46:44
  announcement, one more brewery that just opened recently.
• 46:47
  Actually, it is the second location.
• 46:50
  We are so happy because we love the owner of Common John
• 46:56
  Brewing, LeBron Hangard. I'll tell you what this guy is
• 46:59
  absolutely. If you've never met LeBron, you
• 47:02
  were missing out. This guy is one of the most down
• 47:06
  to earth people you'll ever want to meet.
• 47:08
  And Common John Brewing, they are in Manchester, TN.
• 47:12
  Well, you know what? I think it's a very smart
• 47:15
  business strategy on his part. Instead of going north, instead
• 47:18
  of going north, he's gone South. And he just opened up a second
• 47:23
  location. It's in Giles County, which is
• 47:25
  Pulaski, TN. So it's my understanding that
• 47:29
  the really, the local community, they were really excited to have
• 47:33
  him come there. It's like Lebron's taking.
• 47:35
  Over all these rural areas with breweries, he's like, I'm going
• 47:38
  to go with the rural area and be the really the only game in town
• 47:42
  and do a great job at it. And I think when he was on the
• 47:45
  episode with us, he was like, hey, people from that area even
• 47:49
  come up to Manchester because they don't have a lot in the
• 47:51
  Pulaski area. So kind of looking at for a
• 47:53
  second, second location that that made a lot of sense for
• 47:56
  them. So that gives those people there
• 47:58
  a place to go. The Manchester area, same thing
• 48:02
  that, you know, he's he's he's created a man there and people
• 48:04
  love going out there. It's a great space, by the way,
• 48:06
  out there. Oh God, yeah.
• 48:08
  Oh, it's. So awesome.
• 48:09
  The night life alone is worth going for.
• 48:13
  And and from the pictures. And post I've seen like it's a
• 48:17
  full brewery out there. Maybe they've got brewing
• 48:19
  equipment like, you know, I don't know what they're going to
• 48:22
  brew out there and how much they're going to brew.
• 48:23
  But it's not just feeding from Manchester.
• 48:26
  They've got brewing equipment out there.
• 48:28
  So they've kind of got their own little brewery out there.
• 48:30
  So that's exciting to see. And I don't, I don't know how or
• 48:34
  when, but we'll have to make some time to go to Pulaski, TN.
• 48:37
  But it's great. He's he's locked that market up.
• 48:40
  He's like this rural brewery market up and he's going to do,
• 48:43
  he's going to do, he's going to do well at it.
• 48:44
  There's no doubt about it. Yeah, yeah.
• 48:46
  And. For people that, you know, we'll
• 48:49
  talk about this in a few minutes, but if you have not
• 48:51
  heard our episode we did from the beer Fest, from Cabin Fever,
• 48:57
  you know, LeBron came on. There was a bunch of people that
• 48:59
  came on. LeBron was on there as well.
• 49:02
  And like I said, I can't say enough great things about this
• 49:04
  guy. He's just, he's just a fabulous
• 49:07
  dude. We had him on the podcast a
• 49:09
  while back and, you know, he knows what he's doing.
• 49:12
  And so, you know, yeah, go support them.
• 49:14
  Yeah. Outstanding guy.
• 49:16
  And you know. He's, he's one of those guys
• 49:17
  too. And I, I told him this was like,
• 49:19
  he lives in the Manchester, he's got a brewery.
• 49:20
  You will see him at breweries all all over the place.
• 49:23
  You'll see all over the place, yeah.
• 49:26
  Yes, he'll. Visit them.
• 49:27
  He likes to support people by showing up, and we saw him at
• 49:30
  Stoke House once and when Amy Parks was in town and yeah, just
• 49:34
  randomly. He's always somewhere supporting
• 49:36
  the local breweries too, but he's got to come all the way to
• 49:38
  Nashville, do that a lot of times, see what he does.
• 49:41
  It's just great to. See well.
• 49:42
  That's I think that covers. A lot of news, you know, of our
• 49:45
  breweries and things like that that have happened just just
• 49:50
  past year. A lot going on in 2026.
• 49:53
  Anything, Sir, that I have missed?
• 49:55
  Maybe you would like that. No, no, but you've got this.
• 49:58
  On your list, but I want to end this because I want you to talk
• 50:00
  about this. I'm really excited about it.
• 50:01
  You went to a brewery for the first time very, very recently,
• 50:05
  and I know you're probably going to talk about it next, but I
• 50:07
  really want you to talk about it because we know how good of a
• 50:09
  guy this guy is. You just recently went to Curio
• 50:13
  out there in Franklin, TN, and it's the only brewery out there.
• 50:17
  There's some other places. There's the liquor store you
• 50:19
  mentioned, and then there's like Brew House, Broad Brew House
• 50:22
  South out there. But this is the only brewery in
• 50:24
  that area by far. Yeah.
• 50:27
  And Curio was. A long, long overdue trip for
• 50:30
  me. I mean, we've, we've seen them
• 50:32
  out at, you know, had their beer out at beer festivals and, you
• 50:35
  know, we've talked so much about the traffic in Nashville and
• 50:38
  blah, blah, blah. And I like where I live.
• 50:40
  It's like a, that's a like Curio's like an hour from me,
• 50:43
  but I was out that way recently and I walked in and Bond was in
• 50:47
  there and, you know, sat down. I probably talked to him for a
• 50:51
  good hour and a half. And such a great space that they
• 50:55
  have. They're out in Franklin.
• 50:56
  As you said, they're the only game in town.
• 50:59
  And, and I, I made a post about it.
• 51:01
  I'm like, Franklin, the heck is going on, man?
• 51:04
  You got to have more breweries out here.
• 51:06
  I mean, Franklin has for people that are not familiar with
• 51:09
  Franklin, TN, by the way, it's worth like Carrie Underwood
• 51:12
  lives and all the all the stars. So you would think they would
• 51:16
  have everything out there, right.
• 51:17
  And I didn't ask Bond, by the way, if Carrie Underwood has
• 51:20
  ever come in there or any of the, you know, any of the other
• 51:22
  big time celebrities at the now a great place.
• 51:26
  And I I really enjoyed talking to him because it sounds like
• 51:31
  he's got a lot going on. He's trying to expand.
• 51:34
  I know we've talked to him about coming on the podcast and I
• 51:38
  think we're going to go there at some point.
• 51:40
  But it's really an area that is under serviced.
• 51:44
  It's Williamson County. So it's next county over from
• 51:46
  Nashville. And next there's only two count.
• 51:49
  There's only that I know of like 2 breweries in like Williamson
• 51:54
  County. There's Mill Creek and there's
• 51:56
  Cheerio and there really isn't any other games in town.
• 51:59
  And you go, man. And those are far apart, you
• 52:02
  know. Yeah, they're not even close to
• 52:04
  each other. Mill Creek is closer to.
• 52:06
  Me than it's you know what I. Mean than than it's just down
• 52:08
  the road. You know, Vaughn, he's really
• 52:11
  embracing that though I'm the only one here and kind of out on
• 52:14
  island. He's really owning it.
• 52:16
  Nothing he said he would, you know, he'd take two across the
• 52:19
  street. He, he, you know, he wouldn't
• 52:20
  care. Two other brews.
• 52:22
  He's really owning it, making his own out there.
• 52:24
  He's making, he's making ways. He's making really good beer,
• 52:27
  excellent beer. And a cool thing about the
• 52:29
  history of that building. There were three other breweries
• 52:32
  in that building before it was Carrio.
• 52:34
  Mill Creek was there for a minute.
• 52:36
  OK. Before that it was Mantra.
• 52:38
  If you remember Mantra Artesia male and prior to that, which I
• 52:42
  had never been to, was Turtle Anarchy.
• 52:44
  OK, yeah, when they had a. Space so I.
• 52:47
  Learned that part. I think I got the order right.
• 52:49
  But yeah, so this is the fourth brewery that's been in that
• 52:52
  spot. But he's got a really great
• 52:54
  spot. I really like doing.
• 52:55
  I really do like going out there.
• 52:57
  He does. I mean, I'm looking, right?
• 52:58
  Now just pulling up his tap list and he's got like 17 different
• 53:04
  beers that are on tap, you know, as I'm, as I'm, as I'm looking
• 53:09
  at now, and two of them on there.
• 53:10
  I have one of them was the the Chloe and English pale Ale.
• 53:14
  And the other one, this was around, you know, Saint
• 53:16
  Patrick's Day. It was the Irish green ale,
• 53:19
  Irish Jade, which was a green beer.
• 53:21
  I know I posted it and you know, I got some funny comments from
• 53:24
  people like what are you doing? And but no, it was just, it was
• 53:28
  a great time and again, talking to him for a while, just his
• 53:31
  knowledge and everything that he's trying to get done and
• 53:34
  wanting to do. And you know that area, I mean,
• 53:38
  Franklin, again, I, I would just tell people, if you're coming
• 53:41
  into Nashville, you live in Nashville, There's so much to do
• 53:44
  out in Franklin. There really is.
• 53:46
  You could plan a day out there. And if you're planning a day or
• 53:49
  you're planning a trip, go to Curio, go check that place out.
• 53:52
  It is really cool. You could make a day out there.
• 53:54
  You could do. Curio Brew House South is my
• 53:57
  favorite brew house in town. You got a really great beer
• 53:59
  selection. Well, that's, you know, that's
• 54:01
  where I went. After I went there, yeah, I
• 54:03
  went. I went there.
• 54:04
  That's funny. We talked about Cool Springs
• 54:06
  Wine spirits the day I went out there.
• 54:08
  I have some friends that live out in that area and I was going
• 54:10
  to go visit them towards later in the day.
• 54:12
  So I went to Curio first and then I went to Brewhouse South
• 54:16
  and then I went and I loaded up at Franklin Kuwine and Kuwine
• 54:19
  Spirits. And of course I had got some
• 54:21
  beer and I, that's where I got this hoof hearted or hoof
• 54:26
  hearted, Yeah. You also could go down to.
• 54:28
  Downtown Franklin, and they've got a cool little tap room down
• 54:32
  there. As a matter of fact, that's
• 54:33
  where I met Eric Latham for the first time.
• 54:35
  And if you like cocktails, they've got a couple really good
• 54:37
  cocktail places down that you craft cocktail places.
• 54:40
  You could spend a day in the Franklin area and get, you know,
• 54:43
  several things. Definitely.
• 54:44
  Yep. You sure?
• 54:45
  Could you? Want transition to you?
• 54:46
  Want transition to Beer Fest? Or yeah, so we we've.
• 54:49
  We've teased it a little bit, you know, here in 2026, in May.
• 54:55
  It's only May. We have already been to three
• 54:59
  beer festival this year, one of them that we did a podcast
• 55:02
  episode from. And I'll tell you what, we have
• 55:04
  had so much fun at these beer festivals this year.
• 55:08
  Scott, think about that, what you just said for a minute.
• 55:11
  We've been to three and the first one was in, it was in
• 55:14
  February. The first we've been to 3:00.
• 55:17
  There's a lot of people that don't go to three beer festivals
• 55:19
  in a year. We've been to three already.
• 55:21
  And as we're recording this, it's the, it's the, it's April
• 55:24
  22nd. So it's like we've been to three
• 55:27
  already starting in February, which were all great Beer fest,
• 55:30
  by the way. Yeah, they really were.
• 55:32
  I mean we. Went to, you know, cedar Glade
• 55:35
  cabin fever. Congratulations again to them
• 55:38
  when when they put this on because this was the first event
• 55:42
  for them. First time we did that.
• 55:45
  We did that particular one, you know, with the foamy heads, and
• 55:48
  I think they're probably going to have that each and every
• 55:50
  year. And one of the really fun things
• 55:53
  that I love about that particular beer festival was not
• 55:58
  only do we get to see a lot of the folks from other breweries
• 56:01
  that we know around Murfreesboro and the Nashville area and other
• 56:05
  rural areas as well, we got to meet a lot of the folks that are
• 56:09
  home Brewers and they had a whole section of that.
• 56:12
  And what a great line. I mean, I didn't come prepared
• 56:17
  tonight to talk about every beer that I checked off at this beer
• 56:21
  festivals from a lot of the home Brewers.
• 56:24
  But we got to talk to a bunch of them.
• 56:26
  And there's some guys out there and some girls out there that
• 56:30
  are really killing it just doing home brews.
• 56:33
  Yeah, do we started. In the home brews section that
• 56:36
  day before we turn the mics on, we got our stuff set up right
• 56:39
  and we went over there. We spent so much time before we
• 56:41
  got the pros, we had to go back and actually do some work, which
• 56:44
  is we turn the microphones and talk to before we got to the,
• 56:48
  you know, like the pro Brewers over there.
• 56:49
  So it was amazing talking to those people that had great
• 56:52
  passion making really good stuff.
• 56:54
  And when you were home brew like that, you can be experimental on
• 56:58
  some things. I think about that.
• 56:59
  The Cavacado brewery, they had some really good stuff and
• 57:03
  they've actually made beers before with avocado in them and,
• 57:06
  and just. House of Dogs.
• 57:10
  Shane, we know Shane a little bit over there that, you know,
• 57:12
  he, he's killing it and stuff. Yeah, he's always makes great
• 57:14
  beer and I'm like, you don't remember all the names of of the
• 57:17
  stuff, but really could we spent so much time over there and
• 57:20
  tried all the beers and that everything was fantastic.
• 57:22
  I mean, it rivaled anything else that was in the at the at the
• 57:25
  beer fest. I agree.
• 57:26
  And it and it was. Again, it's just, you know,
• 57:29
  again, I did not come prepared as far as like, you know who I
• 57:32
  talked to and each one on this podcast episode.
• 57:35
  But I could just tell you some of the great conversations that
• 57:39
  I had with some of the home Brewers and you were like, OK,
• 57:42
  you know, how long have you been brewing beer?
• 57:43
  20 years. You know, I've been doing this
• 57:45
  and maybe they don't get out. Maybe they don't get out as much
• 57:49
  at at certain things, but doing this event and then trying what
• 57:54
  they have is a is a really cool thing.
• 57:56
  So I thought that was a really, really good aspect of that
• 57:59
  particular beer festival that day.
• 58:01
  Yeah. And, you know, common.
• 58:03
  John, when they do their Beer Fest, he was a big, big advocate
• 58:06
  of that to having the home birds having their own sections.
• 58:09
  So it's great to see that out there.
• 58:12
  And if you ever go to Beer Fest and there's a home burger
• 58:14
  section, don't skip over. They're making really good stuff
• 58:17
  out there. Yeah, yeah, definitely.
• 58:20
  Well, the other brewery festival that we went to, you had gone
• 58:23
  last year. This was the first trip I made
• 58:27
  this year. Which one was it?
• 58:28
  Scott Tailspin in Louisville. Kentucky and Louisville, KY And
• 58:33
  if you Remember Me bitching about it for about 6 months last
• 58:36
  year about how freaking cold it was, this was that beer fest yes
• 58:41
  right there in Louisville, KY right at the airport.
• 58:43
  It's kind of an open, you know, kind of an open field kind of
• 58:46
  kind of thing that not a lot of wind protection and whatnot.
• 58:48
  But I'll tell you this, the weather was better this year by
• 58:52
  far. Well, it was raining and I.
• 58:54
  Did buy like this rain suit and I'm glad I didn't have to wear
• 58:57
  the entire thing because I probably would have looked like
• 59:00
  a astronaut or something. But, you know, we went, we had
• 59:04
  fun. It was a great day.
• 59:06
  Even that day we went, you know, we checked off some new
• 59:09
  breweries before and after and the fine city of of Churchill
• 59:14
  Downs and always get the hang with the hill tappers.
• 59:17
  You know, they're friends as well.
• 59:19
  So, yeah, that was a that was another fun event.
• 59:22
  And the representation of breweries not only from that
• 59:26
  area, but from other areas as well, which is tremendous.
• 59:28
  Yeah, they packed in a lot. In that thing we packed in a lot
• 59:32
  in just really what 24 hours. We stayed one night.
• 59:36
  What did the beer fest and like left the next day or something.
• 59:39
  It was maybe, but it was it was quick, but great time.
• 59:41
  It did rain, but rained that first part and then it kind of
• 59:45
  went away. So it we got a we got a
• 59:46
  clearing. We got a break pretty shortly
• 59:48
  after we got there, which made it for a better, you know,
• 59:51
  better time. But you know, we we again, we
• 59:53
  met the hill tappers out took this to some places.
• 59:56
  We went to the up and their buddy Mike.
• 59:58
  You know, they, they they, they run with Mike quite a bit.
• 1:00:00
  We got to hang out with him for the first time, which was
• 1:00:02
  awesome. And when we went?
• 1:00:03
  To the. Bob Dylan's Whiskey Bar Oh yeah,
• 1:00:08
  at the end of the. Night.
• 1:00:09
  I forget what it's called. Anyway, how cool is that?
• 1:00:12
  Yeah, yeah, that's because. We kind of finished off.
• 1:00:14
  The night there, which is really hell of it, but like to take
• 1:00:18
  pictures in there. It's pretty amazing.
• 1:00:19
  The place looks beautiful. Yeah, yes, and pretty awesome.
• 1:00:22
  Yep. And then our third.
• 1:00:25
  Beer festival that we went to. Once again, congratulations to
• 1:00:29
  Ryzone Productions for the East Nashville Beer Festival.
• 1:00:33
  They do it up great every year. We went this year.
• 1:00:37
  We had a lot of fun. I'll tell you what, thank you to
• 1:00:40
  everybody that came out and said hello to us and you know, a few
• 1:00:44
  folks that actually recognize us from doing the podcast and some
• 1:00:47
  other beer folks as well. Man, what a great, great event.
• 1:00:52
  And there were so many people there and again, so many great
• 1:00:56
  breweries that were represented at the East Nashville Beer
• 1:00:58
  Festival this year. Most local breweries you know
• 1:01:00
  and. Then, you know, like you said,
• 1:01:01
  the Brewers are there. That's one of those events where
• 1:01:03
  the Brewers are actually there, so you get to see him and talk
• 1:01:05
  to him for the most part. And then Great Lakes was there.
• 1:01:09
  Yeah, they were. Now the ownership.
• 1:01:11
  Wasn't there, but I think Litman was there.
• 1:01:13
  So the distributor was there representing them and some of
• 1:01:16
  them recognized us when we came over there.
• 1:01:17
  We got some good pictures and stuff with him.
• 1:01:19
  And The funny thing is we only did 2 1/2 hours of that Brew
• 1:01:22
  fest. Yeah, because we had a, we had a
• 1:01:24
  podcast. Episode that morning and Mr.
• 1:01:27
  Bruce and Smyrna, which by the way, if you have not listened to
• 1:01:30
  that episode, it was one we did with the foamies.
• 1:01:32
  Go back and listen because that is a that's a great episode.
• 1:01:36
  A little plug there. You know, the only, the only
• 1:01:38
  other thing I will say about these beer festivals is that we,
• 1:01:42
  we have so much great beer there, but I am not good at
• 1:01:46
  checking off all the beer that I have there because I'm enjoying
• 1:01:49
  the beer. And so I want to go and I want
• 1:01:52
  to try different things and have different things.
• 1:01:55
  I do remember at East Nashville Beer Festival, there was a
• 1:01:59
  really, really, I think it was a pilsner at Fayette Laforce that
• 1:02:06
  I had that was really good. Again, I didn't I did not write
• 1:02:10
  it down, but I remember that one stood out to me that they had
• 1:02:14
  had that they had there. I think I think I have that
• 1:02:17
  right. I think it was a really good
• 1:02:19
  pilsner that they had unveiled there that day.
• 1:02:21
  It's I'm with you. What?
• 1:02:23
  I do is I take a lot of pictures of the beer, you know, the
• 1:02:26
  little tags they put on the table.
• 1:02:29
  I try to do that and then. I usually get.
• 1:02:30
  Most of them the next day, unless I can get one really
• 1:02:33
  quick and check it in, you know, if I've got a minute between the
• 1:02:35
  next one. Otherwise I'm.
• 1:02:36
  I'm doing the most of it for the next day because you're really.
• 1:02:38
  Yeah. Otherwise you're just spending
• 1:02:40
  your whole time looking it up and trying to find the beer, you
• 1:02:42
  know, And if you check it in stuff that's not on on tap, now
• 1:02:46
  you got to create it. And that takes time.
• 1:02:47
  So, yeah, you do all that shit the next day.
• 1:02:51
  I know, I know. Well.
• 1:02:52
  You met your Great Lakes. You know, we were happy to see
• 1:02:55
  that Great Lakes made it, I think their first beer festival.
• 1:02:59
  I know their first beer festival that they've ever gone to in
• 1:03:01
  Nashville, probably in Tennessee.
• 1:03:03
  I mean, I can't imagine, you know, who in Tennessee may they
• 1:03:07
  had gotten to before Nashville. Maybe they did.
• 1:03:09
  But the other thing, you know, you know, we championed Great
• 1:03:12
  Lakes because we have that petition Dr. And they were they
• 1:03:15
  were trying to get into Tennessee.
• 1:03:17
  But we have to say we kind of said this in the beginning of
• 1:03:19
  the podcast. You know, I've been doing a
• 1:03:21
  little investigative reporting in my own area going into
• 1:03:25
  certain beer stores. Do you have Great Lakes yet?
• 1:03:29
  What's going on here? But we worked hard to get it
• 1:03:33
  here. You.
• 1:03:33
  Better have it on yourself. We're have it here, but.
• 1:03:36
  No, I'm, I'm starting to see it in some beer stores even, you
• 1:03:39
  know, South of where I live South of Nashville.
• 1:03:42
  So it's good to see. But it's really kind of
• 1:03:44
  consistent though with what they've said.
• 1:03:47
  Their plan is eventually they want to get into the package
• 1:03:50
  stores. And then I think they are
• 1:03:51
  probably, I think eventually you'll see them in, you know,
• 1:03:55
  like Kroger's and public and other stores like that
• 1:03:58
  eventually. So that'll be, that'll be cool.
• 1:04:00
  I think the first time I walk into like a Kroger Republic and
• 1:04:03
  I see Great Lakes and stand back back, everybody, I may make a
• 1:04:06
  scene. Yes, we did that.
• 1:04:09
  We did that. It was great.
• 1:04:10
  You've actually shared pictures with me when you when you be at
• 1:04:12
  a liquor store or somewhere and you're like, look, they got it
• 1:04:15
  and you send me the picture what they've got on the shelf.
• 1:04:17
  Yeah. Two different, two different.
• 1:04:19
  Stores two different like Laverne, Smyrna in my area that
• 1:04:24
  I've checked out over the last couple of weeks and I'm like,
• 1:04:27
  yes, yeah. It's here.
• 1:04:29
  It's like you were surrounded by it, which is great.
• 1:04:33
  And I try to have because I've got all four.
• 1:04:34
  Variants in the variants, all four styles that they brought
• 1:04:37
  into Tennessee. Well, five.
• 1:04:39
  Now I'm with the with the orange and honey, but I try to have at
• 1:04:42
  least one every day because I've got some in there like a we
• 1:04:44
  begged for it, we wanted it, we got it.
• 1:04:46
  So sometimes more. I'm always mixing and matching
• 1:04:48
  different beers, but I'm always pulling from my fridge with
• 1:04:51
  Dortmunder today, maybe a little Elliot Ness, maybe a little
• 1:04:53
  Edmund Fitzgerald, whatever. So it's nice to just reach into
• 1:04:56
  the refrigerator and pull out whatever I want.
• 1:04:58
  I love it, I love it. I so Scott, we had some we had
• 1:05:03
  some information that just came out the other day that we wanted
• 1:05:06
  to mention because the Brewers Association does this every year
• 1:05:10
  and they re release a lot of information sort of like on the
• 1:05:13
  previous year of different things.
• 1:05:16
  But one of the things that they also like to do is they like to
• 1:05:19
  list out like what are the top 50 craft brewing companies in
• 1:05:23
  the United States and also the top 50 overall brewing companies
• 1:05:28
  across the United States. And you know, maybe there might
• 1:05:30
  be one or two of these that we might be familiar with, right
• 1:05:32
  yeah. And and I like the way.
• 1:05:34
  You said it because it's it caught my attention today
• 1:05:37
  because it's it's how it is. It's said it's, it's Brewers
• 1:05:39
  Association top 50 brewing companies and why I say that
• 1:05:43
  it's not top 50 breweries. And we they've probably said
• 1:05:45
  that in the past, top 50 breweries and thinking.
• 1:05:48
  But I read their verbiage and I go, I got to thinking and I'll
• 1:05:51
  and I'll tell you why in a minute.
• 1:05:52
  Why I think that's important. But yes, they released their top
• 1:05:55
  50 brewing companies shit not ten days ago.
• 1:05:58
  I don't think it literally was updated.
• 1:06:00
  The article was updated April 15th, so a week ago, literally
• 1:06:04
  before that. But we love, we had a whole
• 1:06:06
  episode last year about this and we had Matt come on too from the
• 1:06:10
  Brews Association shortly afterwards, which their list
• 1:06:13
  last year sparked kind of getting him on and kind of
• 1:06:15
  talking about all those breweries and stuff.
• 1:06:17
  But we love seeing top 50, this, that stats, whatever we love, We
• 1:06:21
  love all that stuff. Yeah.
• 1:06:23
  And we're not going to spend a ton of time on this, but a
• 1:06:26
  couple things. And if and if you want to read
• 1:06:28
  this, it's really good, A lot of detail on it, but just go to the
• 1:06:30
  Brewers Association's website and they've got, they've got it
• 1:06:33
  there. They go to, they only talk
• 1:06:34
  about, you know, the percentages of breweries up and down and
• 1:06:37
  closures and and all that stuff. But I just wrote down a couple
• 1:06:40
  little things that I thought were interesting and then I'll
• 1:06:42
  talk a little bit about the list.
• 1:06:44
  But the number of operating US craft breweries fell to 95178,
• 1:06:49
  which is a 2.9% net decline from 2024.
• 1:06:52
  So in that regard, the net breweries are still less, right?
• 1:06:57
  They're still closures and whatnot.
• 1:06:59
  And apparently the closures are outnumbering the the openings.
• 1:07:01
  OK, But there's some more detail on that on their website.
• 1:07:05
  Something else that's pretty cool was the total craft
• 1:07:07
  production last year was 21,859,000 barrels, which is 5%
• 1:07:14
  less than it was the year before, with 60% of breweries
• 1:07:19
  reporting declines, 39% reporting growth, and 1% holding
• 1:07:23
  steady. So if you read the entire
• 1:07:24
  article, there's some promising info in there, not just based on
• 1:07:28
  the stats I said, but there's some optimism and and whatnot in
• 1:07:30
  there. And I'll let you read the
• 1:07:32
  article because they, they talk about it way better than I ever
• 1:07:34
  could. Yeah, and the interpretation of
• 1:07:36
  it, you know. Is out there too.
• 1:07:39
  Yeah, yeah. It's, it's good information.
• 1:07:40
  It's, you know, it's, it's real data.
• 1:07:42
  And you know, there might be some optimism in there.
• 1:07:44
  They want, you know, we all want to see the the market grow, but
• 1:07:47
  there are, you know, maybe some Silver Linings in there
• 1:07:49
  somewhere. So give it a read.
• 1:07:50
  It's really good. But the part we like the best is
• 1:07:52
  the top 50 list. Yes.
• 1:07:54
  And we may do an episode where we we go in and more.
• 1:07:57
  Involved and. Like we did last year, but
• 1:07:59
  something there are a couple things that really stood out to
• 1:08:01
  me this year. I didn't go through the whole
• 1:08:02
  thing entirely, but the number 2 and #3 brewing companies from
• 1:08:07
  last year flip. So last year Boston Brewing
• 1:08:11
  Company was number 2IN Sierra Nevada was #3 this year they
• 1:08:14
  flip flop. Sierra Nevada is number 2.
• 1:08:17
  Boston Brewing Company is #3 with #1 being Yingling.
• 1:08:20
  So thought that was kind of cool.
• 1:08:22
  I'm sure those. I'm sure they probably go back
• 1:08:23
  and forth. They're probably really close to
• 1:08:25
  each other anyway. Yeah, the battle for supremacy
• 1:08:29
  of. Being #2 and #3 yeah, it's a lot
• 1:08:32
  of, it's a lot of beer that they're making.
• 1:08:35
  There is a definition of craft, what a craft Brewer is, small,
• 1:08:40
  independent, there's a definition.
• 1:08:42
  You got to make less than 6,000,000 barrels a year.
• 1:08:44
  Less than 25% of the craft brew is owned or controlled by a
• 1:08:48
  beverage alcohol industry member.
• 1:08:50
  That not of itself. So there's a whole definition
• 1:08:52
  that goes into what a craft brewery is.
• 1:08:54
  And we don't have to go down that rabbit hole.
• 1:08:55
  But here's something. Here's the one I want.
• 1:08:58
  Here's the thing I want to talk about the most.
• 1:09:00
  You've heard of the company Garage beers.
• 1:09:02
  Oh yes, right. You know where they originated.
• 1:09:05
  It was. It originated.
• 1:09:07
  At Braxton, right, Brexit started all that, 02024.
• 1:09:11
  They were not on the list at all.
• 1:09:13
  They did not make the top 50. They came into 2025.
• 1:09:16
  They're the 12th largest Brewing Company.
• 1:09:22
  In the country, is there something?
• 1:09:23
  To do with maybe the Kelsey brothers being.
• 1:09:26
  There's something to do with that, something to do with that
• 1:09:30
  other what's. Funny about that is the the
• 1:09:31
  headquarters apparently says Columbus, OH and that
• 1:09:34
  Cincinnati. But didn't they both go to
• 1:09:36
  Cincinnati? OK, that's a whole nother thing,
• 1:09:37
  but anyway. But so they went from not being
• 1:09:43
  on the list in 2024 to being the 12th #12 on the list in 2025.
• 1:09:48
  Now here's why I go back to Brewing Company versus brewery,
• 1:09:53
  because Garage Beers does not have a Brewer.
• 1:09:56
  They are contract brewed by multiple breweries around the
• 1:10:00
  country and it's really kind of hard to find who they are.
• 1:10:03
  There's not a lot of detail and necessarily who they are.
• 1:10:05
  So they are a contract brewery. They don't have a brick and
• 1:10:09
  mortar anywhere. So there's nowhere to go to
• 1:10:11
  visit Garage Beers Brewing Company.
• 1:10:15
  They qualify, I guess in this list as the number 12.
• 1:10:19
  So don't know a lot of details about how much they're making,
• 1:10:21
  but they're they're selling a lot of beer and I think it's
• 1:10:24
  really just two, two types, right?
• 1:10:26
  Isn't it like the lime and the regular?
• 1:10:28
  I think it's good for the person.
• 1:10:31
  That is looking for a good beer, not a strong beer.
• 1:10:36
  It's sort of borderlines almost on.
• 1:10:39
  Are you craft beer or are you just one of the extension of
• 1:10:44
  some of the domestics out there? It's it's almost, it's almost
• 1:10:47
  teetering a little bit, but that's where we're at now.
• 1:10:50
  But I'm, I'm not saying anything about about them because I
• 1:10:53
  actually like those beers. And I think both of them,
• 1:10:56
  especially the lime is a really good summer beer.
• 1:10:58
  Yeah, we both had them back when it was Braxton.
• 1:11:01
  It was part of Braxton. And they're not burning the beer
• 1:11:04
  from what I can tell, they're still involved.
• 1:11:05
  But Braxton, they're not brewing any of the beer.
• 1:11:08
  So it's a single, it's not single.
• 1:11:09
  It's they're completely different company.
• 1:11:11
  They did say here that they by the end of 2025 they were
• 1:11:14
  expected to brew 300,000 barrel. That's a lot.
• 1:11:18
  And they're up like 400 to 500% year over year.
• 1:11:23
  So hence them jumping on the list when they weren't there
• 1:11:25
  before. They're doing something really
• 1:11:26
  they're in all 50 states, so that's huge.
• 1:11:29
  Yeah, right. And then you get the two guys
• 1:11:31
  that are backing it and are have ownership in it, little name
• 1:11:34
  recognition, you know the fact that maybe they do a.
• 1:11:37
  Podcast and you know they could talk a little bit more about
• 1:11:40
  their brand that kind of helps you yeah.
• 1:11:42
  So the fact that it said top 50 brewing companies.
• 1:11:45
  Caught my eye when I saw garage beers on that.
• 1:11:47
  At least I go now I know why they're saying it that way.
• 1:11:50
  So. So they qualify.
• 1:11:52
  So maybe more to come on them down the road.
• 1:11:54
  I thought that was really interesting on that list.
• 1:11:56
  I did reach out to them at one point a while ago to see if they
• 1:11:59
  would come on the podcast. So.
• 1:12:01
  So I so IDM them and I got no response.
• 1:12:04
  So IDM them back again. And I said, what if I sent you a
• 1:12:08
  friendship bracelet? And they actually came back with
• 1:12:11
  like a :) like laughing kind of thing, but they never said
• 1:12:14
  anything. Yeah.
• 1:12:15
  So they saw, never know, saw our request for they chose enough
• 1:12:18
  column. You never know, it may happen.
• 1:12:20
  I know when I looked at this. List of like the top 10 crab
• 1:12:24
  brewing companies. Obviously some of the ones that
• 1:12:26
  just a couple that stood out for me love certainly Rhine Geist
• 1:12:30
  Ryan Geist is ranked number 19th on this list, so good for Ryan
• 1:12:34
  Geist and then of course, Great Lakes.
• 1:12:37
  They're in there too at 26. Yep, Yep.
• 1:12:39
  A little shuffling around with, you know, placement, but that's
• 1:12:42
  probably just. A couple barrels here and there,
• 1:12:44
  I don't think there's any big deal, but they're on the list.
• 1:12:45
  But yeah, a lot of recognizable brands on there that we that we
• 1:12:49
  know. I think I saw, yeah.
• 1:12:51
  Here's something interesting too, and this will answer the
• 1:12:53
  question if there ever was one. BJ's Restaurants.
• 1:12:56
  Have you ever been to a BJ's restaurant?
• 1:12:58
  Yeah, yeah, definitely. And they've got one of
• 1:13:00
  Murfreesboro, I believe, and I've been to several.
• 1:13:02
  They're listed on here. So they're actually making, and
• 1:13:04
  I knew they did, they made their own beer.
• 1:13:06
  I think it's the same beer wherever you go, but I could be
• 1:13:08
  wrong about that. But they're on the list at 48.
• 1:13:11
  So a place like that, I think they do.
• 1:13:13
  If you go to a BJ's they have. Like maybe their own lager or
• 1:13:17
  something like that. I don't know who who actually
• 1:13:20
  makes it, but yeah, you know that they're on the list and
• 1:13:23
  everyone I've ever been to had some kind of looks like they had
• 1:13:25
  some brewery equipment. In the back they were fully
• 1:13:28
  brewing there. I don't know, but they always
• 1:13:30
  had equipment there's that's right kind of cool to see here's
• 1:13:35
  another one and maybe maybe it won't be here next year, but
• 1:13:39
  Brew Dog Brewing Company that is 1/5.
• 1:13:43
  It's very interesting I. Saw there on the.
• 1:13:46
  List. And if you follow Brew Dog like
• 1:13:49
  we have, I mean, they have closed down a lot of the
• 1:13:52
  breweries. So I was, I was looking at that
• 1:13:55
  the other day and I thought, hmm, they're still on the list,
• 1:13:59
  even though they have closed quite a few of the breweries
• 1:14:02
  across the country. I'm guessing because those are
• 1:14:06
  it is because they're 20. 25 numbers and we're just getting
• 1:14:09
  those numbers now. So a lot has changed since the
• 1:14:12
  end of the year of 2025 until now.
• 1:14:15
  So I got a feeling next year's list is going to look a little
• 1:14:18
  different. Probably will.
• 1:14:19
  Yeah. Nothing.
• 1:14:20
  I want anybody to be out of jobs or anything.
• 1:14:21
  But with the stuff they've gone. Through and are doing just a lot
• 1:14:25
  of changes. Yeah, something's going to
• 1:14:27
  change there, so. You know we can go.
• 1:14:29
  We could we could pick this thing apart, but there's places
• 1:14:31
  like Pete support. Don't know what that is.
• 1:14:33
  The Florida brewery. You'd be interested to kind of
• 1:14:35
  know what that is the main, I think we know main beer company,
• 1:14:37
  surely cool names like that. That's how we learned about some
• 1:14:40
  of the brands we talked to last year, like when we talked about
• 1:14:43
  this, we end up getting Sweetwater on because we
• 1:14:45
  realized they were part of Tilray.
• 1:14:46
  Yes, yes, you know, and Tilray is like God. 4 You know and
• 1:14:51
  tremendous. Brand, yeah, Tremendous brand,
• 1:14:53
  yeah. So a lot of cool things.
• 1:14:55
  Check out the list if you just like list.
• 1:14:57
  And then they've got the top 50 overall brewing companies to
• 1:15:01
  like, you know, not craft, but just all of them.
• 1:15:03
  Of course, you got Anheuser Busch and Molson and then
• 1:15:05
  Constellation and blah, blah, blah.
• 1:15:06
  Yingling hits at #7 So the first craft brewery that pops up on
• 1:15:10
  the overall list is Yingling. So kind of cool stuff.
• 1:15:13
  We like that stuff we do. We do well from that.
• 1:15:17
  To this, you know, we tease this at the beginning of the podcast
• 1:15:20
  and we we, oh, I don't know, we've drank some beer this year
• 1:15:25
  and you know, at the end of the year, you always listen to our
• 1:15:29
  top 10 beers of the year. We'll have that at the end of
• 1:15:34
  the year, but we wanted to just talk a little bit and just
• 1:15:38
  briefly about some of our our maybe like 5 beers that we've
• 1:15:42
  had so far this year. Sure that are kind of notable
• 1:15:46
  and I'll start with some of mine.
• 1:15:48
  What'll be interesting is real quick.
• 1:15:50
  What'll be interesting is is any of.
• 1:15:51
  These at this point make the make it to the end of the year.
• 1:15:55
  Overall, we've still got like seven months to go.
• 1:15:58
  So we'll see. Will this who've hearted make it
• 1:16:01
  at the? End of the year.
• 1:16:02
  That's a good question. See stay tuned.
• 1:16:04
  We shall see here. Here are the.
• 1:16:06
  Ones that have made it so. Far at the top of my list, the
• 1:16:09
  rankings that we do on Untapped. All right, so one of the
• 1:16:13
  breweries that we really love and you can get their beer here
• 1:16:16
  in Nashville. I know they're a popular brand
• 1:16:19
  hot butcher. I had the run to daylight not
• 1:16:22
  long ago, a triple New England hazy IPA that are rated 4.3 O on
• 1:16:28
  Untapped. The saying was a 10.5% beer.
• 1:16:34
  Yeah, I remember having this at home thinking, man, this thing,
• 1:16:38
  love it. I love the flavor profile of it.
• 1:16:42
  I love everything about it. And I'm a, I'm a big New England
• 1:16:45
  hazy IPA guy anyway, and so really enjoyed this one.
• 1:16:48
  Yeah. Hot Butcher for the World is
• 1:16:51
  really good. Butcher for the world I do love.
• 1:16:53
  Their beer. I know it.
• 1:16:55
  Another one. Again, it kind of goes.
• 1:16:57
  Into OK, Zool, you have my respect.
• 1:17:02
  You have my respect because this just isn't about the PB and J
• 1:17:07
  beers. I'll get to that in a little bit
• 1:17:09
  At Zul, over the mountains and through the woods again.
• 1:17:14
  And Imperial, Imperial Double New England Hazy IPA, 8.5% that
• 1:17:20
  I rated a 4.3 O on untapped. So Zoll for the win.
• 1:17:25
  Zoll for the win on that one. Yeah.
• 1:17:27
  Yeah. Another one.
• 1:17:29
  Imagine that Great Lakes in the conversation and you and I had
• 1:17:33
  this. We had this at a beer share not
• 1:17:36
  long ago. I was in your garage as you were
• 1:17:38
  brewing some beer and you had brought this back.
• 1:17:41
  Where did you get this from, by the way?
• 1:17:42
  I got it in Columbus. When I was in Columbus last, it
• 1:17:45
  was one of the. I forget the name of Keith took
• 1:17:48
  me to this bottle shop in Dublin and they had it right there on
• 1:17:51
  the shelf. And I go, let's go, let's go.
• 1:17:54
  Well, this was the Great Lakes. Barrel aged Mocha blackout Stout
• 1:18:00
  and you know, these series that they do every single one that
• 1:18:04
  I've had so far over like the last year, year and a half been
• 1:18:08
  so tremendous. This is an 11% beer.
• 1:18:11
  And I rated this one a 4.3 O. And I think we were talking
• 1:18:15
  about that day. Like, what did it taste like?
• 1:18:18
  Maybe did it have like a coffee profile in it?
• 1:18:21
  Because, you know, I'm not like the biggest coffee guy in the
• 1:18:24
  world, but if it has some coffee notes, I can handle it.
• 1:18:27
  It was more like a chocolate type vibe as I remember.
• 1:18:30
  Really did. Yeah, it really did.
• 1:18:31
  It was. It was more of.
• 1:18:34
  It was more of that. That I think that flavor profile
• 1:18:37
  that really brought out this style of beer and why I was kind
• 1:18:41
  of hanging on that, hanging on to that so.
• 1:18:43
  That when you came over to share because it's, you know, it's a
• 1:18:46
  lot of 11%. I think it's still only like a
• 1:18:48
  16 ounce game, maybe a little bigger.
• 1:18:49
  But I was like, yeah, this is this is something you got to
• 1:18:51
  share. You got to share.
• 1:18:53
  Yeah, well, I'm glad you shared it with me.
• 1:18:55
  Absolutely. It certainly made it.
• 1:18:57
  And then, you know, Fayette La Forest here in Nashville.
• 1:19:01
  They Fayette La Forest. What did they do wrong?
• 1:19:04
  Wrong, right. This was I had this.
• 1:19:07
  I did not put down where I bought this from.
• 1:19:09
  It was probably from Main Street, but it was her Belgian
• 1:19:14
  Triple 9% beer that I rated a 4.3 O on on tap.
• 1:19:20
  You know, I had actually there was a lot of ratings.
• 1:19:23
  Even though you know, I'm an insider now, I still rated some
• 1:19:26
  4.3 O. So I had to go back.
• 1:19:28
  I'm like, OK, what's? But man, I remember this one.
• 1:19:32
  It it really knocked my socks off.
• 1:19:34
  I really loved it. And then my #1 beer.
• 1:19:37
  And again, this is almost debatable because we love Stoke
• 1:19:42
  House. Everything from Stoke House is
• 1:19:44
  first rate. But for me, my number one beer
• 1:19:47
  I've had so far of the year and it came from Stoke House.
• 1:19:50
  Wow. From the collab they did from
• 1:19:54
  East Nashville Beer Works Heavy metal parking lot.
• 1:19:58
  I love saying this. I could say this five times.
• 1:20:01
  Black Cascadian Dark IPA had it at the brewery.
• 1:20:07
  Had it about a week after or so after it came out.
• 1:20:10
  I think you had it before. For me, I love the bit the ABV
• 1:20:13
  on this 6.66% Yes exactly. And I rated.
• 1:20:21
  That a 4.5 O so it's still on tap there.
• 1:20:25
  I have got to get back because I know the night that they were
• 1:20:28
  doing the collab with Johnson City, I decided to stick just
• 1:20:31
  with Johnson City that night, which by the way, if all things
• 1:20:34
  being true the the collab they did with Johnson City would rank
• 1:20:38
  right up there as well. I mean that one I think I also
• 1:20:41
  rated did that one like a 4.3. But this one, this was my
• 1:20:45
  highest rated beer. This is my highest rated beer so
• 1:20:49
  far the year. Not a 5 yet. 4.5 that is
• 1:20:54
  amazing. Something about that beer you
• 1:20:56
  might not know, Maybe. You do they put squid ink in it.
• 1:20:59
  Yes. Thank you for pointing that out.
• 1:21:01
  Yeah. And it's just like you don't
• 1:21:03
  taste it or anything. Like that, it's it came out, he
• 1:21:05
  said. It was.
• 1:21:05
  Dark, but it wasn't as dark as they wanted.
• 1:21:07
  So put some squid ink. That thing is as dark as night.
• 1:21:10
  It is pitch black and it's awesome.
• 1:21:13
  Yeah, really is. So you had given me we, we.
• 1:21:16
  Talked earlier in the podcast episode about the PB and J
• 1:21:21
  mixtapes. You had given me two that I had
• 1:21:24
  not had before. You had given me the Raspberry
• 1:21:27
  and you had given me the cherry. The cherry was my favorite out
• 1:21:31
  of the two. The interesting thing, and I
• 1:21:34
  don't know if you if you noticed this or not, I especially notice
• 1:21:38
  this on both of them is it's funny because you can smell when
• 1:21:42
  you open it up, you can smell the peanut butter and then on
• 1:21:45
  top sometimes it's like, oh, I'm getting the sweetness.
• 1:21:48
  And then you go through and you're getting more of the
• 1:21:50
  balance. And then throughout the beer,
• 1:21:52
  maybe you're getting more sweetness again, more balance
• 1:21:55
  again, I found the Cherry to have more of a balance than I
• 1:22:00
  did on the Raspberry. I like them both, but the Cherry
• 1:22:04
  was more of a little bit more of of my thing as far as like the
• 1:22:08
  PB JS. And then I have to say this, you
• 1:22:11
  brought this beer back to me from you were in Columbus and
• 1:22:15
  this is from Powell. OH, I think you would gotten
• 1:22:18
  this Noctura Brewing Company. I think I got that right.
• 1:22:21
  OK, so you know, we love to do we love to taste like Irish
• 1:22:26
  beers. And I know you know the Conways
• 1:22:29
  from Great Lakes and there's some other breweries as well
• 1:22:32
  that we'd love to try Irish beers.
• 1:22:34
  I probably had at least four or five this year, different ones
• 1:22:38
  that I liked. This is the last one that had
• 1:22:41
  been in my refrigerator and I had it right after Saint
• 1:22:45
  Patrick's Day. I did not think I would like
• 1:22:48
  this as much as I did. This was called the Irish Dan.
• 1:22:52
  It was a Munich Dunkle and I don't always write in a review
• 1:22:58
  on On Tap, but this is what I put put down.
• 1:23:01
  I put now this is my kind of an Irish beer.
• 1:23:04
  I was a little skeptical, has hints of coffee, not a coffee
• 1:23:08
  drinker, but what little I could taste was just enough.
• 1:23:12
  Also had a touch of Irish cream and mint.
• 1:23:14
  I will be returning to this one in the future and I rated that a
• 1:23:18
  4.2 O on untapped. And I'll tell you what, that's
• 1:23:21
  another one where I had it. I just went, I'm sitting at
• 1:23:24
  home. I'm having a great time.
• 1:23:26
  No, I I remember the moment as a beer drinker and I loved it.
• 1:23:33
  And I'm going to tell you what, I will seek that out next year
• 1:23:37
  when it comes out again. Fun fact, first of all, I can't
• 1:23:40
  take full credit. I did bring it.
• 1:23:42
  Back for you, Keith from Porch Beers USA was up there with me
• 1:23:46
  and he gave me which we swapped some beer kind of.
• 1:23:48
  At the end I bought some 6 packs couple he gave to us to to.
• 1:23:51
  Well thank you Keith. Yeah yeah, thank you Keith.
• 1:23:53
  Shout out to Keith out there Another.
• 1:23:55
  Cool thing is that that Dan's series, not Tara does.
• 1:23:58
  They do. Variations of it.
• 1:24:00
  So they do an Irish, I think they do a winter something and
• 1:24:03
  then maybe something else along the way that they do too.
• 1:24:05
  So that's some kind of variation that they do.
• 1:24:07
  And that Irish one seems to be one of the well, more well
• 1:24:10
  received ones. Some people that like the best.
• 1:24:12
  Yeah, man, I love it. So those are my notes on.
• 1:24:17
  Some of the beer mentioned so far of the year and I'm sure as
• 1:24:21
  we go further into the year we'll have more.
• 1:24:23
  I like that. I'm looking at your AB VS and
• 1:24:25
  you've got nothing less than 6. .66% there's nothing less.
• 1:24:30
  Everything up there is pretty high ABV all the way up to 11,
• 1:24:34
  so that's mine. Goes to 11.
• 1:24:36
  Go big or go home, you know, It doesn't mean I don't like and it
• 1:24:39
  doesn't mean I don't like. Loggers because this summer.
• 1:24:42
  I'll be on. The lookout, there's Mexican
• 1:24:44
  loggers, so those things stand out and it's not, they don't
• 1:24:47
  necessarily have to be big and boozy.
• 1:24:49
  They just alcohol happens to be that and the beer is delicious
• 1:24:52
  even with the high AB VS flavor profile all comes together.
• 1:24:56
  You love it, and that's what. It's all about, yeah, you got 2
• 1:25:00
  triples, you got a triple Belgian and a triple New England
• 1:25:02
  IPA. So I'm like, yes.
• 1:25:04
  I love that. I love that.
• 1:25:07
  OK, I'll go through my 5 real quick.
• 1:25:09
  Number 5 is 1. We.
• 1:25:10
  Mentioned. Earlier, actually, not that long
• 1:25:12
  ago. It's the citrus hefe citrus
• 1:25:15
  heffa from Stoke House Brewing and BBQ collab with Johnson City
• 1:25:19
  Brewing out of Johnson City, TN Love this beer.
• 1:25:22
  I can't rave enough about it. Yes, and I know a lot of people
• 1:25:26
  don't like Heffa Visions and I like Heffa.
• 1:25:28
  This one. This one was over the top.
• 1:25:30
  Well, and I know I said that and, and sorry to interrupt, I
• 1:25:33
  know I said that. In the beginning of the podcast
• 1:25:35
  where I've gone in before and I've gotten some Heffes out
• 1:25:39
  there and I'm just like, no, no, I just no, this just doesn't
• 1:25:44
  work out. And I mean, what they did with
• 1:25:47
  that one was just tremendous. I mean, it really was.
• 1:25:50
  And really no adjuncts. Like they didn't add anything to
• 1:25:52
  it. It's really just like citrus.
• 1:25:54
  I think he said he put. Some orange zest or some lemon
• 1:25:56
  zest or something in it and that's kind of it and it but
• 1:25:59
  it's so juicy and it's so bold and it's, but it's still 1/2 of
• 1:26:03
  Eisen at the same time. So you get that back end, which
• 1:26:06
  is the part most people don't like is that cloves and that
• 1:26:08
  bananas on the back end. But I like it.
• 1:26:10
  I gave it a 4 1/2. It's 5 1/2 percent ABV.
• 1:26:13
  And you know, it's it's the one they released for the release
• 1:26:16
  party we talked about earlier. It's a fantastic beer and I love
• 1:26:20
  it. I'll tell you what I probably in
• 1:26:21
  all my lists that we've done in three years, probably probably
• 1:26:24
  haven't had 1/2 of Eisen on any of them.
• 1:26:26
  Looking back, I don't think I have.
• 1:26:28
  I mean, I would I, you know again if I went.
• 1:26:31
  Back and maybe this might be research for a future podcast.
• 1:26:34
  When we do, you know, when we do at the end of the year, we talk
• 1:26:37
  about what our favorite beer styles were.
• 1:26:39
  I can't think of a heft that I have rated in recent memory that
• 1:26:45
  high. You know, I think I rated that
• 1:26:47
  about like a 4.2 O or something. So yeah, yeah.
• 1:26:50
  And I think for most people, they either don't like them or
• 1:26:52
  just they're just going to put 1/2 of Eisen maybe.
• 1:26:53
  Somewhere in the middle, even a really good one, right?
• 1:26:56
  It's just there. They just stick it out there,
• 1:26:58
  you know, And so you know it's an old European.
• 1:27:00
  Traditional style, but it's just not for everyone but.
• 1:27:03
  I really love that friggin beer, I really did #4 and we had it at
• 1:27:08
  the East Nashville Beer Fest recently, Maisie with Pizzerine
• 1:27:13
  by Marble Fox. Okay, yeah, yeah, remember it.
• 1:27:16
  And I gotta go back and get some more.
• 1:27:17
  I only had a taster, but when? I had I go, Yep, that's when you
• 1:27:20
  go in. The beer fest and you have a
• 1:27:22
  bunch and like, yeah, they're all kind of the same.
• 1:27:23
  I was like, yeah, that ones not the same as the rest of them.
• 1:27:25
  That ones pretty damn good. So I'm gonna go back and get a
• 1:27:28
  can or a draft or something. But it's an 8 1/2% double IPA.
• 1:27:32
  We just had it back on the 11th of April.
• 1:27:35
  It's lovely. And they that's a variation of
• 1:27:37
  the Mazie series that they do. So Peacherine awesome, great
• 1:27:40
  job. Marba fox #3 is Mosaic Stack and
• 1:27:43
  it's from Russian River Company, which was the people that make
• 1:27:46
  Pliny the Elder and Pliny the younger.
• 1:27:48
  I happen to get it because you know, Brian and Nicole, they
• 1:27:52
  were coming back from California where she was living and she
• 1:27:55
  brought some back for us. So some.
• 1:27:59
  So it's a, it's say it's just American IPA, 6 1/2%.
• 1:28:04
  And I gave it a four and a half, a 4.5 on taps.
• 1:28:08
  Excellent beer #2 very familiar theme.
• 1:28:11
  Big Schwartz from Stokehouse. Yeah, yes, Stokehouse.
• 1:28:16
  Got two of my 5 already. It's it's.
• 1:28:19
  It's it's a Schwartz beer and I love those.
• 1:28:22
  It's kind of, you know, it's kind of up there with those
• 1:28:24
  black Ipas. You know, it's kind of we have
• 1:28:26
  that in like the beginning of the year, very beginning.
• 1:28:29
  Like it was like maybe the. 2nd of January?
• 1:28:31
  January or something? Really.
• 1:28:33
  I remember 2026. Love that freaking beer.
• 1:28:36
  I gave it a 4.8 on a tap. It is fabulous. 6.8% Yep.
• 1:28:43
  And I had it January 2nd for the first time and I love that
• 1:28:46
  style. Anyways, Chad, you nailed it on
• 1:28:49
  the big Schwartz. Some freaking love that beer and
• 1:28:52
  my number one beer is 1. You had on your list already and
• 1:28:55
  had it recently too. Matter of fact, we bought them
• 1:28:57
  at the same time I think over the mountains and through the
• 1:29:00
  woods. It's actually a Zool and a
• 1:29:03
  burial collab and you know how I feel about burial.
• 1:29:06
  Yes. So I gave it a 4.8.
• 1:29:08
  It did edge out the big Schwartz just by just just by a hair and
• 1:29:13
  probably because it was the collab, right.
• 1:29:15
  So there are two breweries putting in on the 1 to get to
• 1:29:18
  the four point. Yeah, because we had that where
• 1:29:20
  you bought the can and actually I.
• 1:29:23
  Think you gave me a can, but I had that on a flight the one
• 1:29:27
  night we went there. OK, it's fabulous.
• 1:29:29
  And I'll tell you what, it's you might, it just might sound.
• 1:29:32
  Crazy, but it's a zoo and a burial collab.
• 1:29:34
  I feel like I could taste the two breweries within the beer,
• 1:29:38
  if that makes sense. Like I could taste the burial
• 1:29:40
  part and I could taste the zoo apart.
• 1:29:42
  I feel like I could and and the 2 coming together just was like
• 1:29:46
  this beer is phenomenal. Well, the night that I had it, I
• 1:29:50
  think you would ask me what I. Thought about it and I remember
• 1:29:54
  my comment. I didn't even write it down.
• 1:29:56
  I remember my comment. I said this tastes like what an
• 1:30:00
  Imperial Devil New England Hazy IPA should taste like.
• 1:30:04
  This is what you would expect it to taste like 100% and it's my
• 1:30:08
  favorite style of beer too, so that lends.
• 1:30:11
  You know itself to it. So all those things coming
• 1:30:13
  together was like out this is this beer is almost perfect.
• 1:30:17
  You know, I don't know why it's not perfect really, but I had to
• 1:30:19
  get, you know, everyone had the second time.
• 1:30:22
  I'll throw it up there at the at the five.
• 1:30:23
  But I loved it so much and I do feel like I could get the burial
• 1:30:27
  and the Zool out of the beer when I was drinking it.
• 1:30:28
  So yeah, anyway, I've got, I've got 2 honorable mentions as
• 1:30:33
  well. And, and one of them is on your
• 1:30:34
  list. Also the barrel aged Mochus
• 1:30:36
  Blackout Stout from Great Lakes. And I gave it a four and a half
• 1:30:40
  and I gave others 4 1/2. But you had it on your list.
• 1:30:43
  So I just, I put it in my honorable mentions, just, you
• 1:30:45
  know, just add a little color to the, to the whole list and
• 1:30:48
  duplicate everything. So it was awesome.
• 1:30:50
  And the last one I have for honorable mention is batch one
• 1:30:54
  Theory 10th anniversary. But it's a blend.
• 1:30:57
  So they blended their imperial stout and their Brandy rye
• 1:31:01
  whiskey barrel. Oh, wow.
• 1:31:03
  Yeah, Well, they let me start. They blended their imperial
• 1:31:07
  stout, which was aged over 36 months in a Brandy rye whiskey
• 1:31:10
  barrel and a barley wine that was aged over 40 months in a
• 1:31:14
  Maple finished bourbon barrel. So crazy, crazy.
• 1:31:18
  It was in a when I got it at Southern Griz.
• 1:31:20
  It literally was the last pour. And he goes, man, we're, we're,
• 1:31:23
  we're running low on this. You might want to go ahead and
• 1:31:25
  get 1. So I got a pour of it and
• 1:31:26
  literally the, the keg tap like that was, it was all over.
• 1:31:31
  I gave it a 4 1/2, you know, your typical 10.1% in Tennessee
• 1:31:36
  ABV. But it was, you know, fantastic
• 1:31:40
  beer. So it'll be interesting to see
• 1:31:42
  if any of our beers show up at the end of the year in our top
• 1:31:45
  10 beers of the year list. I have a feeling one or two of
• 1:31:49
  them will. But you know what?
• 1:31:50
  I look at it and I. Go hey, is there room for
• 1:31:53
  improvement? Sure, yes, there is.
• 1:31:56
  You don't know what you're going to have tomorrow and you'd be
• 1:31:58
  like, holy crap, you know, you might something you.
• 1:32:00
  Never know. You never know.
• 1:32:02
  So we, we, we've got a lot of beer to drink between now and
• 1:32:05
  then, but we too, there's no telling what we're going to
• 1:32:07
  discover. That's right, we.
• 1:32:09
  Do we do? So, well, good deal.
• 1:32:12
  Well, you know what? That is, that is it as far as
• 1:32:15
  like the stuff that's going on, it's only May.
• 1:32:18
  And these are all the things that have already happened since
• 1:32:22
  the beginning of the year. Imagine what is to come.
• 1:32:25
  Yeah, I think like when you suggested this is like we have
• 1:32:28
  so much. Stuff to talk about.
• 1:32:30
  Let's do something so we can kind of get it out.
• 1:32:33
  Let's get some of this out while some of it's still timely.
• 1:32:36
  Exactly. And all we could say is we got a
• 1:32:39
  lot of great more. Episodes coming with a lot of
• 1:32:42
  more great guests and we'll be back soon and tell you all about
• 1:32:46
  it. Yeah, absolutely.
• 1:32:46
  We got a whole bunch of stuff lined up, so we'll stay tuned
• 1:32:49
  for that and. I guess you'll you'll listen.
• 1:32:52
  Somebody will hear. I guess you'll listen to find
• 1:32:54
  out who they are. Thanks for listening.
• 1:32:55
  All right, we'll raise your raise your beers.
• 1:32:58
  I have pretty. Much finished.
• 1:32:59
  What do you got there? Open a new one called from Mill
• 1:33:02
  Pond Brewing called C Note. All right.
• 1:33:05
  I think I got it in Tavor. For my Tavor.
• 1:33:07
  I'm done with my 10 point 5. Percent who farted Who farted?
• 1:33:15
  Pretty underground podcast. See you soon, everybody.
• 1:33:18
  All right, cheers. Cheers.