Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / JT Krafty – Australian Craft Beer, Brisbane & the Global Beer Community | Episode 140

Transcript

JT Krafty – Australian Craft Beer, Brisbane & the Global Beer Community | Episode 140 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:39
  Well, hey everybody, we are here on the Beer Community podcast
• 0:44
  episode of the Brewery Underground podcast.
• 0:47
  Scott, we are in Nashville, TN and you know what?
• 0:51
  We love the Beer community. We've been doing this podcast
• 0:54
  now for about 3 years. We've gotten to know a lot of
• 0:57
  people across the United States. But you know what?
• 1:01
  There's a guy that we have gotten to know who lives in
• 1:05
  another country, and you know what?
• 1:08
  He is here with us today. Talk about who we got here
• 1:11
  today, man. JT Crafty baby.
• 1:16
  JT Crafty from Brisbane, QLD, Australia.
• 1:21
  Yes, yes. I'm here And what would you call
• 1:25
  it? I'm in the future, is that
• 1:27
  right? You're in the future.
• 1:28
  You're in the future, 15 hours ahead.
• 1:31
  Well, wait a minute, I was going to say this.
• 1:32
  So right now, at the time we're recording this, we're recording
• 1:37
  this on a Saturday night in Nashville, TN, where it is 8:17
• 1:42
  PM. So I figure where you are, it's
• 1:45
  probably like Monday afternoon about what, 305, right?
• 1:51
  Add or subtract an hour here or there.
• 1:54
  So it's it's, I think it's just after 11:00 AM here.
• 1:57
  So yeah, OK, OK, I think. I think JT knows right?
• 2:02
  So. JT did not always wake you up.
• 2:05
  No. Did we wake you up?
• 2:06
  I was fine. OK.
• 2:07
  No, I was fine. I was fine.
• 2:09
  So I was all prepared for this. Put 2 alarms on as you do.
• 2:15
  The funny thing and, and this has happened on both sides.
• 2:17
  The funny thing is I was up this morning and I was chatting with
• 2:20
  JT and he had, he cracked another beer sometime early this
• 2:24
  morning, our time. And then he goes to bed and then
• 2:27
  I have a full day and then he wakes up and, and you know what
• 2:31
  I mean? Like now we're now we're doing
• 2:32
  this thing. So he's had a full, we've had a
• 2:33
  full day, he's had a full night and we're connecting.
• 2:36
  It's just the coolest thing. And and what has happened?
• 2:39
  What has happened ahead of time? Is there anything that's
• 2:41
  happened ahead of time that we need to be prepared for in like
• 2:45
  the next, you know, 15 hours or so?
• 2:48
  What do we? What do we need to prepare for?
• 2:50
  Not that I've I haven't put my head out the window yet, but I
• 2:53
  think everything sun is shining. I'm awake.
• 2:57
  You guys. Are you?
• 2:59
  You're not yet. So I thought we'll we'll be OK.
• 3:01
  Everything's good. So nothing to nothing to report.
• 3:05
  Just say so. I do wonder, can I?
• 3:07
  Can I bet some sports games with you so that you know the outcome
• 3:11
  15 hours ahead? Does that work that way?
• 3:13
  I don't think it does, does it? I would love to say yes because.
• 3:18
  I would love, I would love for you to.
• 3:20
  Say yes. Not that I condone gambling or
• 3:22
  anything, but it would be handy to know all the Lotto numbers.
• 3:25
  Now that's something that you'd like to know in advance.
• 3:28
  Would be great. I'll go and have these with you.
• 3:31
  Just think of a beer that we could all have.
• 3:35
  And, and your weather and your weather would be a lot better
• 3:38
  than ours because see, I even looked up the weather forecast
• 3:41
  right now, like the current temperature where you are in
• 3:44
  Australia, according to what I'm seeing is like 68 and sunny here
• 3:48
  in Nashville right now. Today we're under what is called
• 3:52
  an extreme heat warning and it went up to about 100 today.
• 3:57
  And right now it is still 89 here.
• 4:00
  After 8. O'clock at night.
• 4:02
  So it's it's been fine. It's been fine.
• 4:05
  Yeah, well in because I live up the north of Australia, so I'm
• 4:11
  in a state called Queensland, Yes and I just moved recently
• 4:15
  the last two months. So I was in Brisbane city and
• 4:18
  now I'm about 45 minutes out of Brisbane along the beach and
• 4:23
  it's a little bit warmer here. So I would say I'm not sure
• 4:27
  about degrees in Celsius, but it's it's nice.
• 4:32
  It's full look I'm wearing AT shirt and shorts and it's
• 4:35
  winter. It's also, yeah, that's right.
• 4:39
  I think I saw this. It's like the dry season also.
• 4:42
  Yeah, it is. It's almost winter is almost
• 4:45
  finished for us. So we've got probably about I
• 4:48
  think a month to go. Then September goes into like
• 4:51
  spring. Yeah, well, the good thing is,
• 4:55
  Scott, I'll tell you, even though it is really, really hot
• 4:59
  outside here in Nashville, the good thing is the beer inside is
• 5:03
  cold, it's flowing. And we brought our A game
• 5:07
  tonight, right? Now we're talking.
• 5:11
  B plus I I've been drinking earlier today, so we'll call it
• 5:14
  a sure a minus. Well, we've, we brought it for
• 5:16
  this guy. We brought some special beer,
• 5:18
  right? All right.
• 5:20
  Have you got it? Have you got it in hand, Scott?
• 5:22
  22 All right, all right, and this is.
• 5:26
  So I need a drum roll our. Hands on, OK.
• 5:28
  Now, Oh my Lord. We know.
• 5:32
  Look, we know this is not a real Australian beer.
• 5:35
  We know this. Guys, guys, guys, that is the
• 5:39
  most unaustralian beer and and Steve, I've got a surprise for
• 5:47
  you now. I had to track this can down if
• 5:52
  I can pull it out. Yeah, he got 1 and 2.
• 5:58
  He got one. Hey, hey, JT, isn't there?
• 6:01
  Isn't there a sticker on that beer can?
• 6:04
  Yeah, yeah. So this is how bad, or I
• 6:07
  shouldn't say bad, you know, I love beer.
• 6:09
  But it was the last can and it was in the clearance bin at the
• 6:14
  front door and it was 1 and it was reduced so you can see $3.
• 6:20
  So what's that about a dollar $1.40 US maybe?
• 6:26
  Probably. Well, JT, The funny thing is, is
• 6:29
  this Scott and I had kind of joked about this, about getting
• 6:33
  fosters and I hadn't gotten any. And this morning Scott texted me
• 6:38
  and he goes, hey, have you have you gotten any fosters?
• 6:44
  I said, well, I'm out and about right now, I can.
• 6:47
  So I brought the Fosters and I'm almost done with it because I'm
• 6:50
  going to switch to another beer after I'm done with Foster's.
• 6:53
  Well, in honor of you, I'll take one for the team and hopefully
• 6:58
  get myself through this beer. Look, it's not a bad beer, but
• 7:02
  only because there's so much variety of better beers out
• 7:04
  there on tap. But this one is for you.
• 7:08
  Right, cheers. I've got one, I've got the blue
• 7:11
  one also and and The funny thing JT is we get these in these 32
• 7:17
  ounce cans. Yes, the, the, yeah, these are
• 7:24
  all this is in mills here. So a quite a smaller can for
• 7:27
  you. It's a very like drafty, sort of
• 7:30
  dry sort of. I don't know what it is for you
• 7:33
  over there, but. Well, I'll, I'll tell you this.
• 7:37
  So that's pretty much the access we have to Australia Beer, at
• 7:42
  least in Nashville, that we've found.
• 7:44
  However, I've got a little bit of an exception and I don't know
• 7:48
  if it's going to be good or bad, but I found this today.
• 7:50
  I actually made a couple of phone calls and I found
• 7:52
  something. What do you think of this?
• 7:55
  Cooper's Cooper's. Original pale ale and it says
• 8:00
  Australian made and owned and apparently imported here so they
• 8:04
  got. The good stuff.
• 8:06
  Yeah. So that's probably more
• 8:10
  Australian than what Foster's is.
• 8:12
  Yeah. You will find that in most bars,
• 8:15
  pubs, OK, not so much in craft beer stuff, but they do have
• 8:20
  some really good. They release like a an aged beer
• 8:26
  every year. There was Thank you Coopers by
• 8:29
  the way. They sent me a gift pack I think
• 8:32
  end of last year and it was like a bottle that they'd had from
• 8:35
  each vintage going back to 2020, I think it was.
• 8:39
  And, and they're really good. That pale ale, you will enjoy
• 8:42
  that one that that's quite good. What, what, what something
• 8:45
  interesting it says on the bottle.
• 8:47
  It says for our distinct taste, gently roll bottle.
• 8:52
  And I've never seen that on a pale ale.
• 8:53
  I've seen it on like the fruited sour stuff, you know, because
• 8:56
  stuff settles. It actually says roll the roll
• 8:59
  the bottle and after this because of settling or or
• 9:01
  whatnot. So I'm going to.
• 9:02
  I've never done that with a pale ale before.
• 9:05
  If it says on the bottle then just go for that then do it so.
• 9:09
  All right, so, so this one's a little, This one's a little
• 9:11
  better then. Yes, yeah, Cooper's is pale out.
• 9:15
  It's it's really consistent sort of beer.
• 9:17
  It's easy to go with meals, parties, barbecues.
• 9:22
  It's a really good. Well, in Full disclosure on
• 9:25
  Foster, Scott and I were talking about this earlier before we
• 9:28
  started recording. I don't think I've had a
• 9:31
  Foster's in 20 years. Steve, I'd be the same.
• 9:35
  I don't think I've had one for 20 years either, probably for a
• 9:40
  reason. And.
• 9:42
  And I think, and I think, and I think there was a, there was a,
• 9:45
  there was a place here in Nashville years ago, long before
• 9:49
  the crab beer craze came around. And you would go in there and
• 9:53
  they would have like 200 different beers on tap.
• 9:56
  And I remember the one time I went in there and I'm like, oh,
• 9:58
  Foster's 'cause you know, they had the, they used to have these
• 10:01
  commercials that would run in the United States.
• 10:04
  It's like Foster's beer, you know, and they would try to act
• 10:06
  like it was, you know, the Australian beer that you need to
• 10:09
  get. So I just remember sitting at
• 10:12
  this place and I saw it and I thought, OK, I'll get it.
• 10:17
  I don't really recall. I had a big impression either
• 10:22
  way. And then we started drinking it
• 10:24
  tonight. I just went, well, it's doable.
• 10:27
  Obviously I'm probably not going to drink it again for another 20
• 10:30
  years. Same.
• 10:32
  Same. Yeah, it's it's doable.
• 10:36
  When when I bought and I bought both of these together today I
• 10:38
  got the I got the premium and I got the logger, the green and
• 10:42
  the blue. And I swear to God I told this
• 10:44
  to to Steve earlier. I think it said 3 for five or
• 10:47
  not No2 for five. I think it's a 2 for $5 at the
• 10:50
  Kroger. I think I, I said to Scott
• 10:54
  earlier yesterday that it it's brewed in the States by Coors, I
• 11:01
  think is it. Yeah, Miller's Coors.
• 11:03
  Yeah, it's just a big conglomerate.
• 11:05
  There's contract brewing stuff, so.
• 11:06
  And in and in the UK, it's Heineken.
• 11:10
  OK, Yeah. Yeah, yeah.
• 11:12
  Yeah, we're we're just. Back in the day, yeah.
• 11:16
  For the record, we knew going into this this was not premium
• 11:19
  Australian beer, but it's pretty much all we can get.
• 11:22
  Yeah, you've done well. And to be honest Scott, I
• 11:25
  haven't seen the green can before.
• 11:28
  So that's something new. Is that a a different style of
• 11:31
  it or is it a need strength or? They just call it, they call it
• 11:34
  premium. Let me see what it says.
• 11:36
  Premium. The other one's lager, the green
• 11:39
  one's premium. And usually around here I can
• 11:41
  see the it's the green and the blue.
• 11:42
  I can see two different ones around here.
• 11:44
  This is founded in Australia, obviously not brewed in
• 11:47
  Australia. So this really got phased out
• 11:51
  several well probably a couple of decades ago now really in
• 11:55
  Australia, but it was taken over by in Victoria they have VB.
• 12:00
  So Victoria bitter that some most types or Carlton draft is
• 12:06
  another one that's you'll see or you'll see Great Northern, which
• 12:11
  is a Queensland N well, they say up north brewed up here, which
• 12:14
  is I think owned by Asahi or Lion, because most of the beer
• 12:19
  companies, breweries in Australia are owned by two
• 12:22
  Japanese companies. So they're huge.
• 12:25
  But the IT it'll very rarely you'll see this anywhere.
• 12:30
  So like I said, I had to put my thinking cap on, make a lot of
• 12:34
  phone calls, do some driving and out trying to find it just for.
• 12:40
  That's a lot. That is very funny.
• 12:42
  That is very funny. Well, we all end up with the
• 12:44
  same thing. Let me ask you this, this might
• 12:45
  be a little Segway like our, our Bud Lights and Miller lights and
• 12:49
  even just those brands, Budweiser and Miller.
• 12:52
  How do you guys perceive those over there?
• 12:53
  I'm sure they're there at some point.
• 12:55
  I mean for for us, we don't care anything about them, Steve and
• 12:58
  I. The.
• 13:00
  Country does no, but the country does.
• 13:03
  They drink a lot of it, but. Yes, yeah, if what we well,
• 13:10
  well, not just those sort of beers, but like this we like ass
• 13:14
  craft. People mostly call it watered
• 13:17
  down piss. Yeah.
• 13:18
  So it's yeah, it's like I can imagine and like the time that
• 13:24
  we of year when really, really see a lot of those style beers
• 13:28
  from America is during Super Bowl.
• 13:32
  So you'll get your Millers or your core lights, all that sort
• 13:36
  of stuff. And it's on tap here during the
• 13:40
  Super Bowl. That's predominantly when we see
• 13:41
  a lot of that so. Well, let's face it, once you
• 13:44
  switch to, you know, crap beer, it's really hard to go back to
• 13:50
  maybe what you had, you know, in the past.
• 13:53
  You're just like, why did I drink that?
• 13:56
  I didn't know any better apparently.
• 13:58
  But but at the time it seemed and tasted like a good idea.
• 14:02
  That's right. That's right.
• 14:03
  When at one time that's all there was too at the same time.
• 14:06
  So yes, like you didn't really have a lot of choices.
• 14:08
  Oh, absolutely, Scott. I remember like I was talking to
• 14:12
  someone just recently and like now when you go into a bar or a
• 14:16
  pub or whatnot, and it's previously before all of our
• 14:22
  time, just like to say, you walk in and say, can I have a beer?
• 14:26
  And it's like, OK, there you go. And it's not like now it's do
• 14:30
  you want a pale ale? Do you want an XPA, You want a
• 14:33
  lager, do you want an IPA? And it's as I say to people,
• 14:36
  beer these days just isn't beer anymore.
• 14:39
  It's such the diverse range of there's something for everybody.
• 14:44
  Yeah, definitely. You, JT, you drink beer the way
• 14:47
  Steve and I drink beer. I think in you want a different
• 14:51
  1:00 every single time. And I can say that about you
• 14:53
  because I see your check insurance and I see your your
• 14:54
  posts and your wheels and stuff. So everyone you want, you want
• 14:58
  it to be new if you can, right? Totally.
• 15:00
  Absolutely. It's the same way we drink here.
• 15:03
  And my sister goes to me one time.
• 15:05
  Do you ever buy a four pack or do you ever or a six pack?
• 15:10
  I go no, not unless it's really, really good.
• 15:14
  Well. If it's I am with you, I am with
• 15:16
  you. I'm gonna crack open a beer in a
• 15:18
  couple of minutes here that I bought a six pack of the other
• 15:20
  day, which is one of the rare that I do throughout the year
• 15:24
  and we'll talk about that. But something we also gotta talk
• 15:27
  about before we get back into the beer talk is and we had we
• 15:31
  had mentioned this before we started recording.
• 15:33
  It's like you message us a lot on our Instagram page and Scott,
• 15:38
  Scott, Scott will respond to everybody.
• 15:41
  I read it all the time. But if if the two of us were to
• 15:44
  respond back and forth, nobody would know half the time who it
• 15:47
  is. But I remember when you, one of
• 15:50
  the first times you had messaged us that you were listening to
• 15:55
  us. And I, I would love to hear that
• 15:57
  because it kind of blew us both away.
• 16:00
  I don't even remember how long it's been.
• 16:03
  I mean, we, we're almost three years into this thing.
• 16:06
  And you found our podcast in Australia, right?
• 16:09
  Yes, correct. So it was a point when I was
• 16:14
  doing a bit of driving. So my father always told me, you
• 16:19
  know, it's always dad knows best, but when you're on long
• 16:23
  drives, you feel a bit tired. He always said, put on a
• 16:26
  Talkback radio, which is equivalent to now a podcast
• 16:30
  because he said it just feels like you you're taking part,
• 16:33
  you're in the conversation, you're listening, you feel like
• 16:35
  you're in the room. And I I just because I might
• 16:39
  love beer, I just start searching for beer channels in
• 16:42
  on podcasts and going for a walk and having a listen.
• 16:45
  And I thought these guys really, really cool and not knowing, not
• 16:49
  not knowing what you guys looked like at the time.
• 16:52
  Not that there's nothing wrong with you guys, but I'm just
• 16:54
  saying these guys sound like my kind of dudes, you know, like
• 16:59
  this is and and I mean you both very unique in your own way.
• 17:06
  So I mean, like, Steve, you make me laugh.
• 17:08
  I mean, I'd love to hang out with you and Scott, you sound
• 17:11
  like my kind of dude do as well like drinking beers, you know,
• 17:14
  and I, I remember listening in the podcast, I think we just
• 17:18
  talked earlier one that stuck out, like we said before with
• 17:22
  Ashley and we were drinking the the white beers, the, you know,
• 17:26
  the raw stuff. And I think, damn.
• 17:29
  So where can I find a raw beer in Brisbane?
• 17:33
  So I just tried a few places was very seldom.
• 17:36
  Where do we get USA stuff here? I guess because of the import
• 17:40
  taxes and shipping and whatnot. And by the time he gets out
• 17:44
  here, yeah. So I thought, and I managed to
• 17:47
  find one, so that was good. And it was a white, a white
• 17:50
  stout. So that's you guys.
• 17:53
  And I sort of listen to you when I'm before I jump on a flight or
• 17:56
  before I travel. I download the podcast and I
• 17:58
  have a listen on on the plane. So it keeps me entertained.
• 18:02
  You keep up the good work. Thank you for that.
• 18:06
  You, you literally you were driving down there.
• 18:08
  You sent a picture, a screenshot of the of your, your thing in
• 18:12
  the car playing it and you sent it because I'm listening to you
• 18:14
  guys right now and it's the first time we'd ever heard from
• 18:15
  you. And it was the coolest thing.
• 18:18
  It's still the coolest thing ever.
• 18:21
  It is randomly reached out and said, hey guys, I'm listening to
• 18:23
  you guys right now. Like who the fuck?
• 18:25
  Who? Why, how, why?
• 18:29
  You know what I mean? It was the coolest thing.
• 18:32
  Thank you. Yeah, and and for the record, in
• 18:35
  case the police are watching, I wasn't the one driving taking
• 18:38
  the photo. There you go.
• 18:40
  There you go. Absolutely not.
• 18:43
  Well, I think, I think the, the fun thing is that we, when we
• 18:46
  started this thing that the, the biggest thing we tried to do, we
• 18:50
  didn't want to take ourselves so seriously.
• 18:52
  You know, we will talk to brewery owners and about what
• 18:55
  they do and things like that. But we try to keep it fine and
• 18:58
  we don't want to go down like a serious rabbit hole.
• 19:01
  We want people to be entertained.
• 19:03
  Yeah, and that's what it is. And that's what I love about you
• 19:06
  guys is just keep it entertained and you can pick up any part of
• 19:09
  the podcast and go cool. I like this bit.
• 19:12
  So yeah. So I'm curious, listening to us,
• 19:17
  what have you learned about like beer styles and other things in
• 19:21
  the United States? So maybe you didn't know about
• 19:24
  or maybe maybe you can't, you know, get in Australia or even
• 19:29
  other countries that you've been to.
• 19:31
  Are there any any kind of differences that you've seen?
• 19:36
  Not really because the craft beer community in Australia now
• 19:41
  is, is quite good. I would say in the last probably
• 19:48
  three to five years it's it's gone up just recently when I
• 19:54
  went to Thailand in February and March.
• 20:00
  And when I was there previously, there was not much craft beer
• 20:03
  there. There spin or what you'll call
• 20:06
  craft beer for them was pale ale.
• 20:09
  I think it was called Full Moon pale Ale or something like that.
• 20:14
  But when I went back just recently and it's, it's grown
• 20:20
  and it's like just taken off. And I think it's probably on, on
• 20:25
  it's Level 3 on the ground, not from the ground floor to Level 3
• 20:28
  at the moment. And it's just getting bigger and
• 20:30
  bigger and bigger. And so much.
• 20:32
  So my good friend Church from Samara Brewing in Bangkok, he
• 20:37
  makes sours that are really, really interesting and stuff
• 20:43
  that nobody else is making. And the way that he does stuff,
• 20:46
  it's all you know, when you have a beer or something with a bit
• 20:50
  of flavour in it, you get that it kind of tastes like
• 20:53
  watermelon, but a bit artificial, you know that that
• 20:57
  sort of thing. But with his beers, he makes
• 21:00
  beers that are really like you close your eyes and you think
• 21:04
  that you're actually eating the fruit.
• 21:06
  So there was one called mango and coconut and sticky rice, and
• 21:14
  that's a traditional. So he he plays on beers, flavors
• 21:18
  that Thai people grew up as kids that they can relate to.
• 21:21
  Oh, I had that when I was young or still have it today.
• 21:24
  And he does really well. So much.
• 21:26
  So he went over to McKellar to there in Copenhagen this year.
• 21:30
  I wanted to go, but I couldn't go.
• 21:32
  And with all the other breweries from Europe, he made so much
• 21:36
  connection. So now he's starting to put out
• 21:40
  all these collab beers with them, which is great for him.
• 21:44
  He just released one yesterday with the Vault City from
• 21:47
  Scotland. I'm not sure if you've heard of
• 21:50
  Vault City. I I saw them recently on
• 21:53
  Instagram they had put a post or something I saw vault city.
• 21:56
  And then he had another one from Germany, sudden death I think it
• 22:00
  was. And then he came out to
• 22:01
  Australia just recently to do one in Perth with Rocky Ridge
• 22:05
  and then come out to one drop in Sydney and then went home.
• 22:09
  But they're having a Big Mackellar beer festival in
• 22:13
  February in Bangkok next year. So I'm hoping to go back there
• 22:16
  for that. So.
• 22:18
  And the same thing with Japan when I was in Japan last year.
• 22:20
  Craft beer over there is just like cocoa, bananas.
• 22:24
  It's just like really, really good.
• 22:25
  Yeah. That's cool, yeah.
• 22:27
  Which is great to see that. Yeah.
• 22:29
  When you were in Thailand, I was watching your posts and your
• 22:32
  reels and stuff. Every day you were finding new
• 22:35
  places that had fantastic craft beer.
• 22:37
  It was like, it's almost like you went to every corner and it
• 22:40
  was there. Was that a lot of research you
• 22:42
  had to do, or was it literally that widespread?
• 22:46
  Word of mouth and with my friends that are there.
• 22:50
  Plus, you got to love untapped, right Steve?
• 22:52
  Like just get on your map and have a look around.
• 22:57
  You know, I might say, yeah, there's a place here that's
• 22:59
  selling this beer. And as you do, you get on a
• 23:02
  train or a bus or you walk and you go have check it out.
• 23:05
  You got to roll in there, man. You got to roll in there.
• 23:08
  It's like a treasure hunt. It's just excitement to get out
• 23:10
  there and try different things. And, and you're right, Scott, it
• 23:13
  was places and and things that we would never see in Australia
• 23:18
  or for the States for that matter.
• 23:20
  So I would say that while you're there, why not try it?
• 23:23
  Literally every day you were somewhere and it was like, and
• 23:26
  it was the latest styles too. It wasn't like styles from 20
• 23:29
  years ago is the latest and the greatest and you every single
• 23:32
  day you were doing it. And I was like, I was so
• 23:34
  jealous, but and I and I was like, man, he's killing it.
• 23:38
  I was trying my best and the same thing with Japan's now.
• 23:41
  Japan is very interesting. If you ever go to Japan, there's
• 23:45
  especially in Tokyo, There was this one lady, I've forgotten
• 23:48
  her name. She has a place called American
• 23:51
  Antenna now. They've got a few little bar
• 23:54
  venues. They sell all the latest
• 23:56
  American stuff. Like it's like it's cheap.
• 24:00
  Like for Australia, like I remember 1 can I looked at and I
• 24:04
  go, it worked out with the Japanese yen to Australian
• 24:07
  dollar. I thought, oh, that's like about
• 24:09
  $12.00, You know, I thought I remember seeing that back in
• 24:14
  Australia and it was like $30, you know, I was like, it's
• 24:17
  double the price. And you were in Thailand, you
• 24:21
  had, I believe there was like a big birthday celebration going
• 24:24
  on for you when you're over there, right?
• 24:26
  Yeah, there was a birthday celebration and there was also a
• 24:31
  Thai beer festival. There was a couple but the first
• 24:34
  one I went to was I end up being a judge on so they I remember.
• 24:41
  That. Yeah, they pick a different beer
• 24:43
  style for each year. And Choate from Samara said, do
• 24:46
  you want to come? I said, yeah, I'll come along.
• 24:48
  I just expecting that. I'm just going to sit back and
• 24:51
  have a look. He goes, all right, now sit down
• 24:52
  here. And I brought out, I think, 12
• 24:56
  glasses and that the beer of choice was stout.
• 24:59
  Now stout beers. I know, Scott, you like your
• 25:01
  dark beers, Am I correct? Sure.
• 25:04
  Absolutely, yeah. Yeah.
• 25:05
  We actually, yeah, both of us, yeah.
• 25:07
  Both that's good and like stout with you don't associate with
• 25:11
  Thailand because it's, you know, it's a very hot and tropical
• 25:15
  sort of climate all year round. And it was really interesting to
• 25:19
  see them do stouts. There was a bit hit and miss but
• 25:24
  it was some really good to see them and it was like 1 big
• 25:28
  birthday party that we just didn't want to stop, you know
• 25:31
  so. I, I'm starting to wonder
• 25:33
  though, even there's a lot of different beer styles that you
• 25:37
  only see maybe certain times of the year.
• 25:40
  But, but that's a good, that's a good point when you talk about
• 25:43
  that because I, I think there's a lot of breweries now that are
• 25:49
  going, OK, stout season may just be during the winter months, but
• 25:55
  I can also see it becoming more throughout the year because they
• 25:59
  they are trying to get people conditioned for that.
• 26:02
  Yes, exactly. I look, I totally agree with you
• 26:05
  there. It's when I was in the brewery
• 26:08
  at my last job, we had a lot of English people that lived in the
• 26:13
  area from the UK. And they said the day you stop
• 26:17
  putting dark beers on tap is the day that we don't come here
• 26:19
  anymore. So I had to be creative and try
• 26:23
  and track down dark beers because I was purchasing officer
• 26:26
  for that, that venue. And I just keep saying, got any
• 26:30
  dark beers? Just keep, I'll keep buying
• 26:32
  them. And, and people loved that they
• 26:34
  knew that they could get a whether it's winter or summer
• 26:38
  and like, it's just don't normally drink a stout or, you
• 26:41
  know, beer in a milk stout or open stout in winter, summer.
• 26:45
  Well, typically, I mean, I'm not going to sit outside like today
• 26:48
  at 100° weather and drink a stout.
• 26:50
  But I can come into my air conditioned home and have a
• 26:53
  stout. You know, if, if it's sitting,
• 26:56
  hey, if it's sitting in my refrigerator and it's a it's,
• 26:59
  you know, 10% stout, I'm like, why not?
• 27:02
  Hey, give it to me. Yeah, I don't care if I haven't
• 27:05
  had it before. I don't care if it's 100°
• 27:07
  outside. I'm inside.
• 27:09
  Do you? Is there a particular style of
• 27:12
  stout that you like? Are you lucky to the heavy stuff
• 27:15
  or the easy drinking stouts? I, you know, I think as we just
• 27:19
  said the beginning of this conversation, I will try almost
• 27:22
  anything. You know, the only thing I'm not
• 27:25
  really that I, I don't go into as much as I'm not a coffee
• 27:29
  drinker. So if it's like coffee, So if
• 27:33
  it's like coffee infused, it depends on what it is.
• 27:37
  You know, there's been some that I've had where I'm like, yeah,
• 27:40
  I'm running for this. But a lot of times I'll, I'll
• 27:44
  try it anyway. Scott's been with me before and
• 27:48
  I'll start drinking and I'm like, OK, I'm going to get
• 27:50
  through this one. It's got some it's got a little
• 27:52
  more coffee than because I'm not a coffee drinker.
• 27:56
  But again, I still want to have it.
• 27:59
  I still want to check it in and and there's a high likelihood
• 28:03
  because of the fact. And we could we could talk about
• 28:07
  the whole ratings on on tapped at some point.
• 28:09
  Just because I'm not a coffee drinker and it's got coffee in
• 28:12
  it. I'm not going to Ding that
• 28:14
  brewery. I'm not going to, I'm not going
• 28:16
  to crap on. Totally.
• 28:18
  Agree. I'm not going to do that.
• 28:19
  Now. Scott will laugh at me.
• 28:21
  I don't do this very much, but he will laugh at me sometimes if
• 28:26
  I have a beer and I don't raid it.
• 28:28
  And he'll go, You didn't like that?
• 28:30
  I'm like Wow it seems. Like that's.
• 28:33
  Between us, he kind of knows my MO there.
• 28:36
  But you know, that's all right. That's all right.
• 28:39
  Is it a bit like, yeah, Scott, do you want this one?
• 28:43
  Can you finish it off for me? The difference between like a
• 28:47
  pint and a flight though, too, right?
• 28:48
  So 4 oz. You could do you can.
• 28:50
  You can get down 4 ounces of anything, right?
• 28:52
  You can. That is Scott.
• 28:54
  That has happened between us before when we've been out with
• 28:57
  other people. I'm trying to think and maybe I
• 29:00
  maybe that's happened where I'm like, you know what?
• 29:01
  If you want the rest of this, you can have it.
• 29:06
  I will say it's and this wasn't a stout, but I remember somebody
• 29:10
  had sent me a spicy pickle beer and I just said I had three
• 29:14
  soaps and I'm like, I'm not, no, not my thing.
• 29:19
  JT go back to your stout question.
• 29:22
  Going back to that stout question though, and I'm going
• 29:23
  to ask the same thing to you. Dry stouts are amazing.
• 29:26
  And I I love the really heavy adjunct style stouts too.
• 29:31
  Like give me a chocolate salted caramel something something.
• 29:34
  Those are really good. But also.
• 29:37
  I love it. Dry Stout and Irish Dry Stout
• 29:39
  are amazing too and they're super crushable.
• 29:42
  Well, the ones that have like dark fruit notes in them and
• 29:45
  stuff like that that you were just talking about.
• 29:46
  Yeah, I when I, when I see that on a can, I'm buying it.
• 29:51
  I really want to try it. I'm really excited to try it.
• 29:55
  Those appeal to me. Well, funny you should mention
• 29:57
  that about the different flavors because I kind of knew that you
• 30:00
  might have asked. We've gone into the stout, so I
• 30:03
  got this can. I haven't had it yet and it is
• 30:07
  from No, no, no. That's my next beer.
• 30:13
  Well, I'm making a big mess out of this.
• 30:15
  Oh, that's my, this is not it. But that's my next beer that I'm
• 30:17
  going to have. Oh, OK, I found it.
• 30:20
  So this is from a brewery here, a little microbrewery here in,
• 30:27
  in Queensland, in Brisbane. And this one, it's a black
• 30:31
  sesame and matcha dessert stouts.
• 30:35
  And it's from a company called 27th South.
• 30:38
  Awesome can art. Is that Godzilla?
• 30:40
  Godzilla. Yes, great can artwork.
• 30:46
  That is really fantastic. I love it.
• 30:48
  So I want to crack that later, but yeah.
• 30:51
  But yeah, I do like I do like the easy drinking the dry ones,
• 30:56
  as you said. And I also like The Imperials as
• 30:59
  well. So do.
• 31:00
  You like, like, like some of those Russian imperials?
• 31:04
  Yeah, I like those and I like the ones that are quite laid
• 31:09
  where like be my Salt, like you said, salted caramel or might be
• 31:13
  like I had one salted caramel and banana, which it was quite
• 31:17
  decadent, but it was very layered.
• 31:19
  Like you drink that and go, Oh yeah, I get that.
• 31:21
  Yeah, I get that as well. And the one that I had last
• 31:25
  night was from a brewery in microbrewery in WA and it was
• 31:32
  carrot mash. So they used 20, yeah, 20 kilos
• 31:36
  of carrot mash in the mix. So it gave it a like a really
• 31:40
  earthy sort of, I mean, I'm, I've got to eat carrots anyway,
• 31:45
  but I was curious about it. But it was, it was, it was, it
• 31:48
  was really good. Have you ever had a golden stout
• 31:52
  like a white? Stout.
• 31:54
  Yes. Yes.
• 31:56
  They're mind blowing, aren't they?
• 31:58
  As in they they don't look like they taste.
• 32:02
  They they, yeah, I said you look at it and you're expecting stout
• 32:06
  and you're thinking, OK, why is it not dark?
• 32:10
  And you think this is an amber ale or a golden ale or.
• 32:15
  But then when you taste it, it's like really trippy it.
• 32:19
  Is trippy. If you were to drink that thing
• 32:21
  when the lights were out and then you turn the lights on and
• 32:24
  you looked at it, you're like, what the fuck am I drinking?
• 32:27
  Yeah, yeah, I used to sell, sell some white stouts over the bar
• 32:33
  and people go, what's down? What's that whites down?
• 32:35
  I said, look, try it, close your eyes and just drink it and and
• 32:40
  they go and they just why is it taste?
• 32:44
  But the colour? But I said, do you like it?
• 32:47
  Yeah, I like it. All right, there you go.
• 32:51
  JT I'm going to read you something.
• 32:52
  This is my highest rated beer of the year and Scott and I had
• 32:57
  this on his porch not long ago because there was a brewery that
• 33:02
  we had on they sent to us. So this is called decadent Speak
• 33:05
  of the Devil Imperial Double Stout.
• 33:08
  It was 14.5% and basically it says it was full of toasted
• 33:15
  coconut, cashew almonds, bee pollen, Indonesian W Papa
• 33:21
  vanilla beans aged in apple Brandy, Maple syrup barrels for
• 33:26
  two years and it was absolutely amazing.
• 33:30
  It would give me something like that and I'm I'm on cloud 9 for
• 33:34
  a while. Of course it was 14.5%.
• 33:36
  I was on cloud 9. Not yet, but wouldn't after a
• 33:41
  couple of those you would be. But yeah, I, I like those
• 33:43
  because they're very interesting.
• 33:45
  They're like I said, they're very loud and decadent and like,
• 33:49
  I like the creativity of a Brewer that's willing to put
• 33:53
  that sort of in a mix, you know, to, to make it that that's
• 33:59
  creativity. It's just, yeah, I, I love that.
• 34:02
  It is. And, and like those ingredients,
• 34:05
  they're, they're expensive. You, you could cheap out on
• 34:07
  them. You can make them kind of half
• 34:09
  like you talked about earlier, like, oh, maybe it kind of
• 34:11
  tastes like that. But when it tastes exactly like,
• 34:14
  you know, they use great ingredients that are expensive
• 34:16
  to make. Yeah.
• 34:18
  But it comes out in the beer. Yeah, there was a about a year
• 34:23
  ago, there was a few breweries that were doing that sort of
• 34:26
  stuff and, and I look, I understand.
• 34:28
  And it's like I said, you, you get what you pay for and cheap
• 34:32
  ingredients. And a lot of them were using
• 34:34
  Tahitian vanilla bean. So it would just get that little
• 34:38
  nice bit of sweetness without being too sweet.
• 34:41
  And it was just just smooth. And then you finish and like you
• 34:45
  said, it was 14% and you finish it and go, oh, is that it?
• 34:48
  Like I wish the can was. I wish the can was bigger, you
• 34:52
  know, I. Wish the can was bigger.
• 34:54
  I would have to go back. Maybe one of these size cans?
• 34:57
  Yeah. Yes, yeah.
• 34:59
  All right, Yeah, everything's extra large or extra large, so.
• 35:05
  Yeah. I was going to say, Scott, I
• 35:06
  would have to go back and look, but last year when we rated our
• 35:09
  top 10 beers of the year, I know I had probably at least three or
• 35:14
  four that were stouts. I mean, you get a good sound out
• 35:18
  there and it's hard not to rate it high.
• 35:21
  Yes, it is. And by the way, guys, I'm ready
• 35:25
  to check in my second beer. I've just opened my second beer.
• 35:30
  Well, you we were talking earlier about if we go out and
• 35:35
  buy 4 packs or 6 packs. Yes, Scott probably knows what
• 35:38
  I'm about to introduce because I had it last night.
• 35:43
  Oktoberfest season has kicked off here in America.
• 35:47
  Sam Adams, one of my. Favorites.
• 35:50
  I am in line every year almost the first day when they
• 35:54
  introduce Sam Adams Oktoberfest. We both love Oktoberfest and
• 35:59
  this is one of my favorites and I usually buy a six pack, maybe
• 36:05
  more, but it's one of the few that I actually buy throughout
• 36:09
  the year. It's very rare that I buy a six
• 36:12
  pack on anything anymore. Well, that's good, Yeah.
• 36:16
  And what I'm drinking, getting back to our early in the
• 36:20
  conversation about everyone thinks that's a beer that we all
• 36:24
  drink. This beer is from mountain
• 36:29
  culture. It's called status quo.
• 36:33
  It's a hazy pale ale, and it's one as in a competition we have
• 36:40
  in Australia every year. It's one the the best, the best
• 36:45
  beer voted in Australia. I think a three peat or might
• 36:49
  even be a four peat. So the last three or four years
• 36:53
  it's been the number one beer in Australia and it's like it's a
• 36:57
  5.2 very easy, not too fruity. I'll give you like an idea of
• 37:02
  the color. You can have have a look, but
• 37:05
  it's a it's a great beer. It's not heavy.
• 37:07
  It's. Beautiful.
• 37:09
  Like it drinks almost like a a session IPA, you know what I
• 37:15
  mean? And yeah, that's just, that's a
• 37:18
  great beer. So mountain culture, they're
• 37:21
  probably 1 of Australia's biggest breweries in Australia.
• 37:25
  So independent too. So not one of the big associated
• 37:31
  with the the Japanese. Which here's to mountain
• 37:34
  culture. I'm going to crack 1 and it.
• 37:37
  You ever heard of Hot Butcher for the World?
• 37:41
  No butcher heavens. Triple grid.
• 37:44
  They're out of. I don't know exactly where
• 37:45
  they're out of. I should do this I.
• 37:47
  Just say this as he's looking at the can I always say when I get
• 37:51
  hot butcher, I feel like I've won the lottery.
• 37:54
  It is that good a beer. Yeah.
• 37:57
  Yeah, this is triple IPA and then half percent so.
• 38:01
  Triple IPA? What was the percentage?
• 38:04
  10.5. Oh, OK, it's sessionable.
• 38:08
  It's. Just you have 12 of these, no
• 38:11
  problem. Yeah, exactly.
• 38:14
  That would be a six pack that Steve, you and I would all buy.
• 38:18
  There you go. Sign me up for that.
• 38:22
  Yes. I'm real curious, I know I
• 38:25
  mentioned this Oktoberfest. Do you all have Oktoberfest
• 38:28
  events in Australia? Is that a thing?
• 38:32
  Yes, we do. Yeah, Yeah, it's sort of taken
• 38:36
  off in the last two or three years at work.
• 38:40
  We used to dress up for it, get into your like your leader
• 38:43
  housing and you know, and whatnot.
• 38:45
  But and the hat. But a lot of younger people now
• 38:49
  like to jump on trends. It's the generation.
• 38:51
  And so they they just go to Oktoberfest festivals and get
• 38:58
  absolutely shit faced and think, you know, yeah.
• 39:00
  Yeah. Take their pictures.
• 39:02
  They don't really care that they're there.
• 39:04
  They just they they're not. Appreciated.
• 39:07
  Yeah, they're not appreciating the actual what it Oktoberfest
• 39:11
  is and what Oktoberfest stands for.
• 39:14
  They're just there for the social media aspect.
• 39:16
  Yeah, correct. Yeah, it's just I was there.
• 39:19
  I can I was there. JTI want to jump around on you a
• 39:24
  little bit. I look behind you and we've
• 39:27
  talked about this in the last couple of days.
• 39:29
  You've built out a little a little area and I'll call it a
• 39:32
  little studio back there and I've seen it in some of your
• 39:35
  posts already in the last few days.
• 39:39
  Will you talk about this build out?
• 39:40
  And also there's a keg right there at your knee.
• 39:44
  Yes, OK. Where will I begin?
• 39:47
  All right. Well, because it's right here at
• 39:49
  my knee. So this is a 30 liter keg which
• 39:53
  I don't know is in. So this is a very something that
• 40:02
  was given to me. And I'm keeping on to it.
• 40:06
  It's a brewery that doesn't exist anymore, put it that way.
• 40:09
  And the beer that it was that we had on tap was a oat cream New
• 40:15
  England IPA. And these are really good.
• 40:19
  When I was purchasing, like most of the keg sizes that we have in
• 40:23
  Australia are 50 litres. All the speciality ones, you
• 40:27
  might get a 30 litre like this one.
• 40:29
  I like the smaller ones. You pay a little bit of a
• 40:32
  premium, but you can turn over the beers and they're a lot
• 40:35
  fresher and the taps are always constantly changing.
• 40:38
  So for the people that come in are I had that last week gone,
• 40:42
  you know, what do you got this week?
• 40:44
  So this is my little pride and joy, this little keg.
• 40:49
  It's a great sized keg too. I like, yes.
• 40:52
  It is. And behind here, just some of
• 40:54
  the beers that I've really enjoyed that I've kept.
• 40:58
  I've got the one I had just recently.
• 41:00
  I haven't had tree house brewing from the States and my God, are
• 41:05
  they something special. Tree House.
• 41:08
  I just find American New England IPA is just hit so much
• 41:13
  different to Australia. I don't know what it is or how
• 41:16
  they do it, but it's just yeah. And so I've kept that can and I
• 41:21
  even got the can of their 14th anniversary, their birthday.
• 41:24
  They just celebrated this year. Some of the ones you were
• 41:27
  talking about flights earlier. So this is brewery in Sydney and
• 41:34
  they are called Seeker. So they're about an hour and a
• 41:38
  half out of Sydney in a place called Wollongong along the
• 41:41
  coast. The there's two twins that run
• 41:44
  it, one's Jeff and the other one's Curtis.
• 41:46
  Seeker Brewing. Hello guys.
• 41:48
  They started this last year and a few people will catch you on,
• 41:54
  but when they first released it, people are going like, are you
• 41:57
  crazy? Like what?
• 42:00
  What I'm getting at is they released small cans.
• 42:03
  Yes. And they they call it and they
• 42:05
  call them in, they released them in four and they call them the
• 42:09
  art of flight. So it's like just think you're
• 42:12
  going to the brewery and you're getting a flight.
• 42:14
  Well, this is you can do this at home.
• 42:16
  So they're the same, you know, size and this is their most
• 42:19
  recent one. So it was called the Royal
• 42:22
  Flight, right? And they were all nice gold cans
• 42:25
  and they're all high ABV. And this one was a Belgian quad
• 42:29
  at 10%. Oh man, that's.
• 42:32
  Why it's in a small? Can hell yeah.
• 42:35
  And and like you said earlier, you know, you're like, you don't
• 42:38
  know if you like something, but in a small can, you can drink
• 42:41
  it. And that was that one.
• 42:42
  And look, there was another one here somewhere.
• 42:45
  Let me have a look. And then I've got this one was a
• 42:49
  rum barrel aged stout at 14%. God, those are in the perfect
• 42:57
  size, kids. I don't know, Scott, I'm looking
• 42:59
  at that going. I could use a bigger can, but
• 43:03
  that's that also is one of those ones that you talk about where
• 43:07
  if you pour it in a a glass and then just look at the glass like
• 43:12
  the rum and you're like. Yeah, it's better sometimes not
• 43:18
  to look at it, just drink it, I think.
• 43:22
  And I've got just some of the beer cans, a bit of a mixture of
• 43:25
  everything that I've sort of loved and gained the these two
• 43:32
  portraits up here. It was my first beer that I I
• 43:36
  made and it was called Mr. Pilsner.
• 43:41
  So I made pills and lager and I designed the artwork for it and
• 43:47
  named the beer and it was just a really easy going sessionable
• 43:52
  pills. Like not too.
• 43:56
  It just was just really well balanced.
• 43:58
  So I've got those. And yeah, like I said, I've got
• 44:02
  my trusty cockatoo beer. OK.
• 44:07
  Talk about because I don't think we were recording at the time.
• 44:09
  So you can take that thing and put your microphone on it,
• 44:12
  right? And then put that from someone.
• 44:14
  So mountain culture is so that's it.
• 44:16
  So they've got the the beer that's a mimic the tap handle.
• 44:20
  So we have it on tap and we just would like pull that for beers.
• 44:24
  But this is good. You can put whatever you want in
• 44:26
  there. Normally the name of the beer,
• 44:29
  but there's a cockatoo. Everyone knows what a cockatoo
• 44:32
  is in Australia. That's what they used to be
• 44:35
  like. And and you can say, you can say
• 44:41
  like put a little mic on his ear and you go.
• 44:43
  You could interview people. I reckon that's a great idea.
• 44:46
  And it's something that I'm going to do going forward.
• 44:48
  We say, hey, Scott, what do you think about this?
• 44:51
  Or hey, Steve, have you had any great beers lately?
• 44:54
  You know, you know. I think I'll just stare at the
• 44:58
  cockatoo. Yeah, I know, right?
• 45:01
  It's just it's really good. And apparently these were made
• 45:04
  in America, so I was lucky enough to get one of these from
• 45:08
  my good buddy that was working there.
• 45:10
  So there's another one of my prized possessions.
• 45:13
  But yeah, I'm just, like I said, I've just moved into this
• 45:19
  property in the last two months. So it's a little bit of a quiet
• 45:21
  change. And I had this little area that
• 45:24
  was a little void that I thought, what can I do?
• 45:27
  So I was doing my beer reviews how it started was on my back
• 45:32
  patio porch and I think the neighbors got a bit sick of you
• 45:36
  this Oh, hi, this is hello. They're looking up at the
• 45:39
  balcony like what's this guy 10:00 at night you're doing beer
• 45:43
  like 11:00 like my God, go to sleep.
• 45:46
  But my time was just starting. Go to sleep.
• 45:49
  Would you turn the camera just a little bit with it?
• 45:51
  Like to show your wall with the on air.
• 45:57
  Yeah, see, that's great. That's a great little area right
• 45:59
  there. A little bit of greenery, you
• 46:03
  know, So it's yeah, I'm quite happy with it.
• 46:08
  It's come up well and like I wanted, you inspired me.
• 46:11
  I thought I wanted to have something just rather than a
• 46:13
  blank wall or in my kitchen for you guys.
• 46:16
  And like I said, this is something I prepared earlier for
• 46:19
  today, so. That's great.
• 46:20
  You know, if you were to sit down on your back deck, you
• 46:24
  know, drinking a beer tonight, drinking a stout or something,
• 46:26
  we'd be like, hey, that's all cool too.
• 46:29
  Hey, share some you know. Bugging the neighbors in the
• 46:34
  morning. That's right.
• 46:36
  Because I've seen, like I said, I saw some of your posts already
• 46:38
  when I could. I recognize the green lighting
• 46:40
  behind it, so I knew that's where that was.
• 46:42
  And I think it's a great little space you've got there.
• 46:45
  And I've just got some new, I'm sorry it's taken so long, but
• 46:50
  I've got some new stickers as well.
• 46:52
  So I've made them a little bit smaller.
• 46:54
  So of the. So I'm going to send some of
• 46:57
  these out to you guys. Thank you, it's awesome.
• 47:00
  We love our stickers. As you can see, I've got a
• 47:02
  sticker board behind me here. Yes, that's right.
• 47:05
  I saw that in. Addition to my favorite sports
• 47:07
  team. But I was just telling Scott
• 47:08
  earlier I was like, I got, I got some other sticker boards that
• 47:11
  you're not seeing on my camera, but I got to put up on my wall
• 47:14
  and one of them is full, another one's half full.
• 47:17
  So, you know, you got to, you got to keep it, you got to keep
• 47:20
  it going. You have about 5000 followers
• 47:24
  now on Instagram, which is pretty cool.
• 47:27
  How often do you get? Recognized when you're out.
• 47:32
  Funny she mentioned that. I it's all like I'm quite
• 47:37
  embarrassed. Not embarrassed, but like not
• 47:39
  used to the people saying hi JT or how are you, you know?
• 47:43
  And like I said, I I always was happy just to show pictures of
• 47:48
  the beers, but not this ugly mutt of a face.
• 47:50
  But. Come on now, I'm on here.
• 47:53
  Look at these. My, my, my bestie, She said to
• 47:56
  me, look, get yourself out there so people get to know who you
• 47:59
  are. And I went for.
• 48:02
  And she says he might as well put on Instagram.
• 48:04
  And I go, oh, really? What's Instagram?
• 48:05
  She says just do it. And I said, oh, OK.
• 48:08
  So I went from like, I think 10 followers to now it's like
• 48:12
  almost 5000, which has been really good.
• 48:14
  And I just love sharing beer stories and different beers with
• 48:19
  people. And it's grown.
• 48:20
  It's grown really well. And like last weekend I was at a
• 48:25
  function for a beer launch and I was standing at the bar and I
• 48:30
  hear this. JT Hey, how you going?
• 48:32
  You know, and it used to be one of my patrons that also follows
• 48:35
  me on Instagram and he and his son there.
• 48:38
  Then I take Oh, good to see you again.
• 48:40
  I'd turn around and there was another go.
• 48:41
  Hey, JT So one of the one of the one of the funniest one was a
• 48:47
  couple of years ago. I was at the toilet, you know,
• 48:49
  in the little boys room having a leak.
• 48:51
  And I and I hear this voice behind me.
• 48:53
  Hey, JT, what beers are we drinking this week?
• 48:55
  You know, like, hey, OK, so. But yeah, so I.
• 49:01
  Just finished drinking. I'm a very quiet by person, so I
• 49:07
  like but like I said, I just now I've sort of got a lot more
• 49:10
  confidence and there's a few things that I want to do going
• 49:13
  forward, like with this podcast and it was a great opportunity
• 49:16
  and I think, you know, if you guys can do it, I might give it
• 49:19
  a crack as well. So I want to, I I started off
• 49:23
  doing a couple of ones this year with crafty poor.
• 49:28
  That was the name of the thing that I was interview a few
• 49:30
  people. So I think I might pursue that.
• 49:33
  But yeah, I'll go. I just love talking about beer.
• 49:36
  I mean, I that's a good thing about it.
• 49:40
  You're, you're really good at it and you're very consistent at it
• 49:43
  too. And and I can it from
• 49:45
  experience, it's the more consistent you are at it, the
• 49:47
  more comfortable you're going to be.
• 49:50
  If you took, if you took a month off and didn't do it, it'd be
• 49:52
  hard to get back into it maybe. But you're doing it every day
• 49:55
  and you're putting stuff. Out true yeah you're doing it
• 49:57
  every day with a different beer so it's I don't know it's a
• 50:03
  hobby I guess I don't know like a passion that I do love my
• 50:06
  parents probably wouldn't agree with it thinking that drinking
• 50:09
  too much beer but but it keeps me happy.
• 50:14
  I don't don't smoke, don't do drugs, you know, so I'm just
• 50:18
  happy to do this sort of thing and just share the love of beer.
• 50:21
  Look here for the beer. Your production is really good
• 50:28
  too, like how much time do you spend on editing?
• 50:31
  Because you do a really good job of like adding in sounds and
• 50:35
  little bites and things into your videos.
• 50:38
  How much time are you spending on editing?
• 50:42
  Oh, that's a thing. So I'm Scott, I'm I'm actually
• 50:46
  teaching myself how to do all this.
• 50:48
  So a lot watch a lot of content and I'll probably about on a
• 50:54
  good one about an hour. But you know, I guess it comes
• 51:00
  down to having a creative mind really.
• 51:02
  So I'll look at something and I go, I like that and I'm just
• 51:06
  about to press upload and I'll watch it again.
• 51:09
  I go, oh, I think I'm going to have like a little bit of a
• 51:12
  sound in that one or like a doing or something like that
• 51:16
  that I thought I missed the opportunity though I should have
• 51:18
  put in. So I'll go back and I'm a bit
• 51:20
  fussy like that, so I like to have it at a good consistent
• 51:25
  level, so. It's good because you'll mention
• 51:28
  something and then you'll put that thing into the into the
• 51:32
  reel or the post, whether it's a bird sound or something, and
• 51:36
  then you'll add that to the thing which is.
• 51:38
  Thank you. Yeah, correct.
• 51:39
  And I even go to the point of trying to match the music up
• 51:43
  with the post, if that makes sense.
• 51:44
  Oh yeah. Because you know, like as a, you
• 51:47
  can have one song, but it might not go with what you showing.
• 51:51
  So you're going to try and match it up a little bit.
• 51:53
  It which is kind of hard to do because you could find something
• 51:57
  obvious right song wise, but if you find something a little more
• 52:01
  obscure but they relate a little harder.
• 52:03
  Sometimes, yeah, yeah. I always do that.
• 52:06
  Sometimes I I will sit there and we'll post up on Instagram and
• 52:10
  episodes or whatever and I may go through the music for like 20
• 52:15
  minutes going. I need to find something that's
• 52:18
  completely relevant. Yeah, to.
• 52:20
  This it's always fun. I'm trying not to use Welcome to
• 52:24
  the Jungle every single time, you know.
• 52:26
  What I mean to the jungle I don't want to use but it's so.
• 52:28
  Easy, but can I find something a little bit different?
• 52:31
  Yeah. No, I mentioned earlier because
• 52:34
  you when you were asking me about stouts and I was like,
• 52:36
  yeah, you know, coffee, Coffee and beer isn't really not
• 52:39
  necessarily my thing. I'll I'll drink them.
• 52:42
  I may try them. Are there any beers when you see
• 52:45
  them or styles that you're just like maybe I'm going to stay
• 52:49
  away from? Yeah, it's probably not a good
• 52:53
  time to say because it's Oktoberfest, but yeah, yeah,
• 52:57
  wheat beers are probably not my go to sort of style of beer.
• 53:02
  Yeah, I I like all kinds of beers really, but wheat beers
• 53:10
  are probably not something that would go out of my way to to
• 53:13
  have, which makes it harder not. To judge here.
• 53:19
  Like I wouldn't mind a dunkle. I mean, that's that's fine by
• 53:21
  me, you know? Yeah, you could find.
• 53:24
  A good Dunkle, I mean, sometimes, sometimes a good
• 53:27
  Dunkle is hard to find. I think when a brewery does it
• 53:30
  right, you're like, OK, I can remember the time and place I
• 53:34
  was when I had this Dunkle. Yeah.
• 53:38
  All right. Well, a question for you, Steve,
• 53:41
  Is that not beers that you dislike, but is there a beer
• 53:48
  that you've always wanted to try but haven't had the opportunity?
• 53:53
  Is there a particular beer that you think it's on my bucket
• 53:56
  list? Not that I can think of because
• 54:00
  I mean. Try them all.
• 54:02
  Yeah, well, I'm sure I haven't tried them all, but I feel like
• 54:06
  I've tried the ones that I know about and it's, it's the same
• 54:10
  thing that we talked about earlier.
• 54:12
  All three of us, we're always looking for something new.
• 54:16
  So when I go, when I and, and I think Scott and I are this way
• 54:20
  and we go on brewery trips and stuff.
• 54:22
  When I go into a place, the first thing I'm doing and I go
• 54:26
  into a brewery, I'm looking to see what I've not had first.
• 54:30
  And that's, that's my target, you know, and, and sometimes
• 54:36
  there's different seasons of that too.
• 54:37
  Like obviously right now with us, you know, we're Oktoberfest
• 54:41
  guys. I'll go into a brewery and I'm
• 54:43
  like, have I had their Oktoberfest?
• 54:46
  If I haven't, I want to get it. We just had, you know, some
• 54:51
  other seasons as well. And so whenever, whenever I go
• 54:55
  into the seasonal beers, I always want to try a lot of
• 54:59
  those. Do you what about do you have a
• 55:01
  go to beer that you always go to 1st?
• 55:05
  When you go to look at these, you look what you haven't had.
• 55:09
  But is there a style of beer that, oh, that's my style, my
• 55:13
  lane. I'm going to try that one first
• 55:15
  before the others, Scott, or is it Steve?
• 55:19
  I know for me, so right now I'm excited because breweries are
• 55:24
  really investing more in loggers.
• 55:28
  And so when I go into a brewery and the season, we were just
• 55:32
  talking about one of them Mexican loggers, yes, that I
• 55:36
  really like. But because, because of
• 55:38
  breweries are really taking an investment now of great tasting
• 55:43
  loggers. When I go in and I see what
• 55:46
  their logger is, I want to try it to see, OK, are they are they
• 55:50
  really up in their game compared to their Ipas, if maybe that's
• 55:54
  what they're also known for or maybe a stout or maybe an ale or
• 55:58
  something like that. But I would say that's something
• 56:00
  I that I go in and I want to target right away.
• 56:04
  OK. And you, Scott, is a something
• 56:07
  that you would gravitate towards.
• 56:09
  I see a black IPA or any check logger.
• 56:14
  I see check logger yes and it better be good because if if you
• 56:17
  if you made the check logger bad it nothing else can be good in
• 56:20
  the place. It's funny, she mentioned the
• 56:23
  black lagers or black lagers or black Ipas.
• 56:26
  They're just the last two or three months, everybody here in
• 56:30
  Australia has been putting out a black IPA or a black lager.
• 56:36
  I mean, the time of the year, it's a sort of dark winter sort
• 56:39
  of beers. I get that.
• 56:40
  But if it's done right, it's yeah, I agree.
• 56:43
  It's a black IPA. Is is really good?
• 56:47
  Well, and the other example, and you mentioned that Pilsner
• 56:49
  earlier, the other example, we've talked about this on the
• 56:52
  podcast a lot when we went to Hop and Frog a few years ago.
• 56:56
  And they're known for a lot of different, like shandies and a
• 57:00
  lot of fun. Years.
• 57:00
  Who'd you say that? Yeah.
• 57:01
  The shandies, Yeah. Yeah, but I also got their
• 57:04
  pilsner on a flight and we have mentioned that during their
• 57:07
  podcast. And so I go, if you're known for
• 57:10
  something else at a brewery, but I can also go over here and I
• 57:15
  can get like your pilsner or your ale, and that's also top
• 57:19
  notch. That says a hell of a lot about
• 57:21
  you as a brewery and that gives me more respect about who you
• 57:24
  are and I want to keep coming back.
• 57:27
  Yeah. Because you're invested.
• 57:30
  Yeah, well, that's right. You're invested.
• 57:31
  So I think lagers and pilsners, a good pale ale like you're if
• 57:39
  if you're making the right and on your core range, because
• 57:42
  majority that's what you're going to sell more than rather I
• 57:45
  say an 8% IPA or something like that.
• 57:48
  You might have one of them, but you might sell 5 lagers to a
• 57:52
  strong heavy heading double IPA. In my situation, I would
• 57:56
  probably just go for the double IPA straight away.
• 57:59
  Yeah. But but yeah, it's, it's what
• 58:02
  you're going to sell the most of I guess dictates of what sort of
• 58:05
  beer that you're going to if what give what the people want,
• 58:08
  I guess. More prone to when I go into
• 58:11
  brewery and I see IPA's, I'm more prone to the New England
• 58:14
  ones. Yeah, me too.
• 58:16
  I got in the West Coast about two years ago and I like them,
• 58:19
  but New England style IPA's are really my favorite and so those
• 58:24
  are the ones I'm looking at the 1st.
• 58:26
  Yeah. Do you get much oat cream IPA's
• 58:31
  there in the States? Rare.
• 58:34
  Very rare, I don't think. So rare.
• 58:37
  So they're like a New England IPA, but a little bit more
• 58:39
  sweeter, more creamier, like sweetness is is turned up a
• 58:44
  notch. So but I look, I'm the same as
• 58:48
  you, Steve. I love a good hazy IPA, New
• 58:50
  England IPA. It's I'll walk in and I'll go
• 58:53
  whatever you got. But then again, I look for stuff
• 58:57
  like you that I haven't had. So most places here they have on
• 59:02
  their tap room board, they're core range and they're limited.
• 59:06
  So you know, the limiteds aren't going to be always around.
• 59:08
  So I'll just OK, I can get there anytime.
• 59:11
  What are we going to have off this board?
• 59:14
  Yep. Yeah, we're both like that and,
• 59:16
  and sometimes it's funny, we go in and I think sometimes we both
• 59:20
  stand like 10 feet behind the board with our untapped app now
• 59:27
  to see whether or not we've had it before.
• 59:31
  I don't want to. I don't want to be waited on
• 59:33
  right away. Give me a minute.
• 59:35
  I don't want to be waited on right away.
• 59:36
  It's like, give me a few minutes, I got to figure out if
• 59:39
  I've had this before. Picking up my flight over here.
• 59:42
  Yeah. Yeah, that's right.
• 59:44
  And I'll stand there waiting to write down what do you want in
• 59:47
  your flight and you're untapped and.
• 59:51
  Untapped takes a minute to load and you're like God damn it.
• 59:54
  Yeah, yeah. So I, I look, I'll just take a
• 59:57
  photo and then go back to the desk and Yep, I'll have that
• 1:00:01
  one, have that one. And I'll just go, yeah.
• 1:00:03
  Especially if you know there's one, at least I can get a pint
• 1:00:06
  of it that you haven't had there's.
• 1:00:07
  I'll get that point and then I'll go back and regroup and
• 1:00:10
  pick my flight out after. That, yeah.
• 1:00:13
  So one of the things I saw on your untapped app is you check
• 1:00:15
  in a lot of sours. Yes.
• 1:00:18
  And the PB and J sours around. Here I thought you had that, You
• 1:00:23
  had a PB and J, didn't you? Recently to the launch of it a
• 1:00:27
  few months ago. Yeah, the mix came in.
• 1:00:29
  Because there's a brewery around here, Zul, that does a lot of
• 1:00:34
  them. And so we've had, we've had a
• 1:00:37
  couple variations over the years.
• 1:00:38
  But Scott, go ahead and continue.
• 1:00:39
  I didn't mean to interrupt. No, you're fine.
• 1:00:41
  Yeah, and you're right. It's and they released another
• 1:00:43
  one today, Steve. There's another PB and J mixtape
• 1:00:46
  Fluffer Nutter something. I don't know.
• 1:00:48
  I didn't go, I wasn't standing in line.
• 1:00:50
  But yes, they do strawberry and Raspberry and BlackBerry and
• 1:00:57
  it's, it's ridiculous and they're fantastically good.
• 1:01:01
  Yes, I have. There's a place in in Sydney and
• 1:01:07
  it's called One Drop. They're in, it's Sydney's main
• 1:01:12
  airport. It's about a mile.
• 1:01:18
  I'm trying to work out kilometres of miles a mile away
• 1:01:21
  from the airport. They're one drop.
• 1:01:24
  They have been pretty much the sour guys that make all these
• 1:01:30
  smoothie sours, these interesting sours.
• 1:01:33
  I've got 1 here and it's called One Drop and that's the brewery
• 1:01:38
  name and it, and it does a collaboration with a brewery
• 1:01:42
  called Apus. I think it is.
• 1:01:45
  So they're from Europe. And as they say, like you said,
• 1:01:48
  they do the Roly Poly, but this is a like a shake up and down
• 1:01:52
  sort of thing. I haven't had that one yet, but
• 1:01:55
  it's called Summertime Snap and it's a ice cream sour.
• 1:01:58
  So yeah, I, I, I like them if they're fruity and that they've
• 1:02:03
  got that banana sort of thickness with them, they're
• 1:02:05
  quite good. So that might be my next beer.
• 1:02:09
  That's the I bet that looks fantastic in a glass too.
• 1:02:12
  There's only one way to find out.
• 1:02:14
  Let's do it. Let's.
• 1:02:17
  Do you, do you find some of those though?
• 1:02:19
  And I think everybody's palette is different that sometimes
• 1:02:22
  you'd rather have them on a flight versus like a 16 ounce
• 1:02:25
  can. Yes, yeah, I agree.
• 1:02:29
  And then like you said, if you if you like it, then you can go
• 1:02:32
  back and get a part of it. Yeah, yeah.
• 1:02:35
  Are you much of A flight guy and when you go in, do you get a lot
• 1:02:38
  of flights? Yeah, I do, but some places, not
• 1:02:41
  all, do flights. Right, have pores and stuff.
• 1:02:45
  Some will have 3 to a flight, 4 to a flight or 6 to a flight.
• 1:02:49
  So, but yeah, I look, I love that one.
• 1:02:52
  It's just a matter of what do you put in the flight like we
• 1:02:55
  said before earlier, you know. We can always go back and get
• 1:02:59
  more more. Yeah.
• 1:03:01
  Yeah, exactly. I know we get that sometimes and
• 1:03:05
  I know we'll Scott and I'll be Scott and I'll be on a brewery
• 1:03:07
  trip in a few weeks and you know, we'll go into a new
• 1:03:10
  brewery and maybe we'll have an hour or two.
• 1:03:12
  Sorry, I just knocked everything over.
• 1:03:14
  But no, you're fine, you're fine.
• 1:03:17
  And sometimes we'll go in and you go, you look up at the board
• 1:03:20
  and there's 16 beers and they're gone.
• 1:03:24
  What am I going to get? How long are we going to be
• 1:03:26
  here? Are we going to be here for an
• 1:03:29
  hour or two hours? A.
• 1:03:31
  Lot of decisions to make. Yes.
• 1:03:33
  How many is on a flight and how many can I get?
• 1:03:36
  It's 4. I'm getting four flights.
• 1:03:38
  All right, here we go. You want to know how it looks?
• 1:03:41
  Yes. Yeah.
• 1:03:43
  Oh my gosh. Oh.
• 1:03:44
  My gosh, look at that. That's how it should look.
• 1:03:49
  I mean actually she would love this.
• 1:03:53
  That's gorgeous. That looks like ice cream.
• 1:03:56
  Oh, it is. And does it smell like ice
• 1:03:58
  cream? It does smell like it tastes
• 1:04:00
  like ice cream too, I think. Oh that's that's quite good.
• 1:04:05
  Very good. Red dragon fruit, mango,
• 1:04:10
  coconut. I get the coconut, cherry,
• 1:04:14
  vanilla ice cream and lactose of course.
• 1:04:20
  Yeah. But yeah, it's, it's quite good.
• 1:04:22
  Like I, I get a lot of coconut and mango.
• 1:04:27
  That's the, that's the, that's the favour that I get straight
• 1:04:29
  away. So.
• 1:04:30
  Don't you guys find that a lot of times when you get a beer
• 1:04:33
  like that and it says like 4 different types of ingredients
• 1:04:37
  but you really only taste 2 because maybe the other three
• 1:04:42
  just override them all? Yeah.
• 1:04:45
  Is that it? How much do I put in of this,
• 1:04:48
  and how much that that one's not overpowering the other one?
• 1:04:53
  Yeah, and there's sometimes when I'm drinking them and I'm
• 1:04:56
  looking at the can and I'm going and, and Scott and I were just
• 1:04:59
  having that recently about a beer that it was blueberries and
• 1:05:04
  white chocolate. And I had it.
• 1:05:08
  I was sitting on my porch and I'm having and I said it tasted
• 1:05:11
  like a blueberry smoothie. OK, Yeah.
• 1:05:14
  But I got no white chocolate out of it and whatsoever.
• 1:05:18
  No, and it and it it was a little disappointing on that
• 1:05:21
  end. I just thought, you know, what
• 1:05:23
  if, if it's going to have those ingredients, I want to taste
• 1:05:26
  them. And even Fred from Hop and Frog
• 1:05:29
  had talked that talked about that when when we had him on
• 1:05:33
  that episode where you're looking at the can and you're
• 1:05:37
  like, you want to taste everything.
• 1:05:39
  Yeah, yeah, yeah. You want to taste a whole lot?
• 1:05:42
  Oh yeah, I get that. I taste that.
• 1:05:43
  I taste that. If, if you're going to put white
• 1:05:46
  chocolate and you can, you've got to at least taste it in
• 1:05:48
  there, right? Yeah, I think so.
• 1:05:51
  It might have muted some of the sweetness though, is my guess,
• 1:05:54
  because white chocolate doesn't have a It's not great, you know,
• 1:05:58
  I don't know, it might have muted some of the other stuff.
• 1:06:01
  Not like a dark cacao, sort of darker chocolate.
• 1:06:04
  You get that straight away. I.
• 1:06:06
  Got a question? So in the States here, the craft
• 1:06:11
  breweries are about, they're not dying, but they're about flat
• 1:06:15
  versus the number that are opening and the numbers that are
• 1:06:18
  closing. It's about even OK every year.
• 1:06:22
  How is it over there? Is it?
• 1:06:23
  About the same thing. About the same, yeah.
• 1:06:27
  There's been a few come and go recently and I think a lot of
• 1:06:31
  it's got to do with the taxes that the government put on here
• 1:06:35
  makes it very difficult. And especially in Vic down
• 1:06:40
  South, that state government they have without too much
• 1:06:44
  politics here, but that particular government, they tax
• 1:06:49
  Hungary on everything. So your land tax or might be
• 1:06:54
  your shop tax or whatever, it goes up every year and like you
• 1:07:00
  might have paid $1500 last year and it's jumped all of a sudden
• 1:07:05
  to $26,000 in tax this year and things like that.
• 1:07:09
  If you don't know, you don't allow for that in your
• 1:07:11
  budgeting, which would be very hard to sort of account for.
• 1:07:15
  But and then they get taxed on alcohol because I think
• 1:07:19
  Australia's we're the third highest taxed country in the
• 1:07:23
  world for alcohol and it makes it very hard.
• 1:07:27
  I saw something recently like A1 litre or 700 mil bottle of say
• 1:07:33
  rum. If they sell it for $70, I think
• 1:07:36
  $56 of that is taxed. You get you get taxed on ABV
• 1:07:41
  right? Like is it anything above like
• 1:07:43
  1.15% or something? I think it is.
• 1:07:48
  I'm not sure about that, but yeah.
• 1:07:50
  Like the more ABV it is, the more tax it is is what I.
• 1:07:53
  Yeah. And if you're, I think if you're
• 1:07:57
  brewing it as a like a ready to mix or ready to drink sort of
• 1:08:03
  based, it's the tax is less. It just makes it hard.
• 1:08:06
  And I understand a lot of places with ongoing costs probably
• 1:08:11
  don't last because it's they don't sell enough to justify
• 1:08:16
  staying open. Yeah, we have issues here in the
• 1:08:20
  states, but it's it's state to state and Tennessee's got one of
• 1:08:23
  the high alcohol syntaxes in the country.
• 1:08:28
  It's maybe somewhere along this name, long names where it's
• 1:08:31
  like, you know, it's better in some states than others.
• 1:08:34
  So that varies from state to state.
• 1:08:36
  It does. It does, yeah, Yeah.
• 1:08:38
  We're still, it's gotten better here, but we're still one of the
• 1:08:41
  highest in the country. Yeah, I did read.
• 1:08:45
  Was it like even for like sports, sporting clubs, like
• 1:08:48
  teams, if they play in Los Angeles or they play in Miami,
• 1:08:53
  depending on what state it is, that's how much tax they get.
• 1:08:57
  Is that right on the state? Tax.
• 1:08:59
  Yeah, yes, yeah. Wow.
• 1:09:02
  So if you're, if you're home for the sporting, for the, for the,
• 1:09:05
  you know, the athletes, half of their, you know, if they live
• 1:09:09
  say if it established that their residence is in say Florida, no
• 1:09:14
  matter the team they play for 50% of that they can report
• 1:09:18
  there, but you have to pay taxes on all the states that you play
• 1:09:22
  in. Oh, OK.
• 1:09:24
  Welcome back, Steve. Thank you.
• 1:09:27
  Thank you. JT I've got a question and I've
• 1:09:30
  heard you talk about this on your posts and your reels, and
• 1:09:34
  I've heard Sherry talk about this too.
• 1:09:36
  Sherry beer reviews standard drink.
• 1:09:42
  Now it's on your cans. I'm sure it's elsewhere to
• 1:09:47
  explain to us what standard drink is.
• 1:09:50
  Standard drink. OK, so we have a look if we've
• 1:09:53
  got it on here on this one, I don't know if you can see it
• 1:09:58
  says got 1.5 standard drinks, little pitch of the glass.
• 1:10:02
  See that? OK, Yep.
• 1:10:06
  So look, I may be right, I might be wrong, but it too, if people
• 1:10:14
  are going to go out and have a drink and they're driving,
• 1:10:18
  you're allowed like 1 standard drink per hour and they'll say
• 1:10:22
  I've had, if you had 1 1/2 and you can sort of work, excuse me,
• 1:10:26
  you can work it out that I've had all right.
• 1:10:28
  I've had 1 1/2, I've had two of them.
• 1:10:31
  So it's like 3 standard drinks in an hour.
• 1:10:34
  So that I think it's an alcohol volume where some of the higher
• 1:10:40
  Abvs, I had one the other day or the 18% triple IPA and that
• 1:10:49
  probably would have been about 5 standard drinks in one.
• 1:10:53
  So you know. You just see them.
• 1:10:56
  Go go there for a Jack Daniels and Coke.
• 1:10:58
  But you've got five of them in one glass at a time.
• 1:11:01
  So that was a train wreck in itself.
• 1:11:06
  But it was, it's a sort of beer that you think, oh, I'm not, I'm
• 1:11:10
  going to pour it down the sink. I can't have any more.
• 1:11:13
  But at the same time, we think I'll give it another try.
• 1:11:17
  I'll give it another try. And I don't like to pour beer
• 1:11:20
  down the drink because you've paid for it and you know you've
• 1:11:23
  got at least, even if you don't have it.
• 1:11:25
  Again, you've tried it and you've committed to it, so you
• 1:11:29
  might as well drink it. I know I'm putting you on the
• 1:11:33
  spot here. Do you know the highest ABV beer
• 1:11:36
  you've ever had? The highest I've had, yeah, it
• 1:11:39
  was from it was from the States called the brewery.
• 1:11:46
  The brewery I think it is. And it was a stout and it was
• 1:11:49
  23.2. Yeah, it was.
• 1:11:55
  But it look, Steve, it drank like a 12%.
• 1:12:00
  It's so much so like I remember because I was with my bestie and
• 1:12:03
  I said, oh, I finished it and I only, I only had like a pony
• 1:12:08
  size of it and I right. And because it was so damn
• 1:12:11
  expensive, right. But even when you finish it,
• 1:12:15
  you're like just the smell, the aroma that it left in that
• 1:12:18
  glass. And I said, can I take this
• 1:12:20
  glass home? I want to smell all the way
• 1:12:22
  home, you know, it was that damn good.
• 1:12:25
  But that was the highest I think I've had was 23.2 or 23.3,
• 1:12:30
  something like that. So, yeah, and up until recently
• 1:12:34
  we had that the 18% on a triple IPA, but that I think some
• 1:12:40
  people get a little bit over enthusiastic with their trying
• 1:12:45
  to chase that high ABV. It's like I can piss the
• 1:12:47
  highest, you know, it's like, you know, this is how much I've
• 1:12:53
  got, you know, like 18%. But then I sort of it loses like
• 1:12:59
  there's a point where you think, you know, when you're cooking
• 1:13:02
  something, it's like when you're cooking like a pasta sauce and
• 1:13:05
  for a reference and you think, all right, a little bit more
• 1:13:07
  oregano or a little bit more salt.
• 1:13:09
  And then when you think, all right, you can like I was always
• 1:13:13
  told you can always add, but you can't subtract.
• 1:13:15
  Yeah. So right, this, this 18%.
• 1:13:20
  It was like borderline of a barley wine, which was really
• 1:13:25
  boozy. But this was like over boost.
• 1:13:28
  It was like almost like chemically overboozed.
• 1:13:33
  I think we've all found those. I think we've all found those,
• 1:13:37
  and I think we've all found those and some stouts where
• 1:13:40
  there's some stouts and you just go, yeah, maybe you could have
• 1:13:43
  taken this out. I didn't need that.
• 1:13:46
  If you just had some of these other adjuncts, it would be fun.
• 1:13:50
  They're great. We're great, but like I said,
• 1:13:53
  once you've drank it, you got to commit to it, so.
• 1:13:55
  You got to commit to it. Exactly.
• 1:13:57
  Unless it's something that you really don't like, and then you
• 1:14:00
  can just say whoever you're with, do you want this?
• 1:14:03
  Do you want this? So yeah.
• 1:14:04
  By the way, I did think of a beer that I've handed to Scott
• 1:14:08
  before that I've had it's I'm not a grapefruit guy.
• 1:14:14
  That you had that. I had to drink the rest.
• 1:14:16
  Of us. I'm not a grapefruit guy.
• 1:14:18
  I, I will have a beer that has a grapefruit and other things in
• 1:14:24
  it, but if it's like a full on grapefruit and I was given a
• 1:14:27
  couple years ago, somebody had given me a grapefruit IPA and I
• 1:14:32
  told Scott, I said I don't think I'm going to like it because I
• 1:14:35
  don't even like the smell of grapefruit.
• 1:14:38
  And so I tasted it and I said no, go ahead man. 2 bitters.
• 1:14:43
  Just it's just not my thing. I just not a big, I'm not a
• 1:14:46
  grapefruit guy, and maybe that's a mental thing too, I don't
• 1:14:49
  know. Yeah, I I don't like, Look, I'm
• 1:14:52
  with you, Steve. I don't like grapefruits either,
• 1:14:54
  but it would seem to be I still have a crack.
• 1:14:57
  Yeah, I but, but again, it was just, it was just, it was just
• 1:15:00
  totally grapefruit. It was just a grapefruit IPA and
• 1:15:03
  it didn't have anything else in it.
• 1:15:04
  And maybe it was just like me reading it going, no, I don't
• 1:15:08
  know if I'm going to like this. And I had two sips and I just
• 1:15:11
  went, Scott, how about it, man? I'm not drinking it.
• 1:15:15
  You're not allowed to check that into untapped, by the way.
• 1:15:17
  Yeah, if you don't, if you don't finish.
• 1:15:18
  It I wouldn't do that. What were you saying, Scott?
• 1:15:21
  You're about to say what I do. Like what was that?
• 1:15:23
  What something you do like, and Steve's going to chime in on
• 1:15:27
  this conversation is JT. You love pickle beers.
• 1:15:30
  I won't say love, but you maybe you do love them.
• 1:15:32
  You had a pickle beer reel that you did just a couple of months
• 1:15:36
  ago and it was amazing. You did a series of pickle
• 1:15:39
  beers. Yes, thank you.
• 1:15:41
  Yeah, it was. I just was given a pickle beer.
• 1:15:44
  Look, I love pickle beer because it's just something that you
• 1:15:50
  don't get to see. Look, I think it's because it's
• 1:15:52
  seasonal and with the summer and everything.
• 1:15:55
  But yeah. And then I got another pickle
• 1:15:56
  beer and I had got another pickle beer.
• 1:15:58
  I thought, you know what, I'm going to make a little series
• 1:16:00
  and let's try something different.
• 1:16:02
  No one's sort of done it before. So I picked, I think it was four
• 1:16:06
  or five pickle beers. And and then The funny thing is,
• 1:16:10
  God, like after I'd finished it all, I had people saying, oh,
• 1:16:14
  you didn't put this pickle beer in or, or I've got this pickle
• 1:16:17
  beer. Like OK might be a season 2, you
• 1:16:20
  know, like. Send me the pickle.
• 1:16:23
  Beers with pickle beers, it's it captured people's imagination
• 1:16:28
  because it was just something that was really left field that
• 1:16:33
  I I did sell it at work on tap and pill go Oh, pickle beer.
• 1:16:37
  Oh, yuck. You know, but would you like to
• 1:16:40
  try some? Oh, just get curiosity.
• 1:16:43
  I'll, I'll, I'll have some. So you just give it to them.
• 1:16:46
  But it and it was refreshing. Like, I agree, it's not for
• 1:16:50
  everybody, but it was it was, it's good.
• 1:16:53
  I like pickle beers. I have found some that I like
• 1:16:55
  the like I said the only version that I did not like someone sent
• 1:16:59
  me was a spicy pickle beer and I tasted it.
• 1:17:03
  I had three sips and I just went no, no, no, this isn't for me.
• 1:17:08
  That was my win. I have the spicy one, yeah.
• 1:17:11
  But we've had well, that's OK though.
• 1:17:13
  You know, it's all subjective. This is why we like crap beer,
• 1:17:15
  right? Because it's so subjective.
• 1:17:18
  Well, that's why I thought it was such a great topic for you
• 1:17:20
  to do, because it was kind of that controversial kind of
• 1:17:23
  thing. Like, some people hate it, some
• 1:17:24
  people love it, but it was really something cool to talk
• 1:17:26
  about and that's why we're so engaged.
• 1:17:29
  Yeah, thank you. Yeah, and, and even the the
• 1:17:32
  Brewer, the Garage Project, they're my favorite New Zealand
• 1:17:36
  brewery that baked that pickle beer that I don't.
• 1:17:40
  They didn't start it. Maybe they got the ball rolling.
• 1:17:45
  And a lot of the people sort of latched on to like, oh, if
• 1:17:48
  they're doing it because Garage Project is just amazing, like
• 1:17:53
  worldwide sort of brewery. But.
• 1:17:55
  And then when they made that spicy pickleball, yeah, I
• 1:17:57
  thought, oh, OK, I'll give that a try.
• 1:17:59
  And it was like, oh, that was good.
• 1:18:01
  So. It is interesting because here
• 1:18:03
  in Nashville, Scott, I don't think there's any breweries that
• 1:18:07
  do pickle beers that I know of. The the last one I remember,
• 1:18:12
  it's been several years and nobody's been one since.
• 1:18:15
  So I think to your point, you know, they don't want to, they
• 1:18:18
  can't get it right, whatever. Yeah.
• 1:18:22
  I mean, every once in a while you'll see a can out there and
• 1:18:24
  we go to beer stores that sell single cans and stuff.
• 1:18:27
  You'll see some of the same ones, but it's just not
• 1:18:30
  something that you see a lot distributed.
• 1:18:32
  I saw Donna's pickle beer on the shelf just yesterday and I'm
• 1:18:35
  like, yeah, well, I'm going to leave that right there.
• 1:18:37
  I thought it was bad. I've had it, you know, I'd
• 1:18:40
  already had it. So when you guys go to buy your
• 1:18:45
  beer shopping so to speak, is everything in a full pack or can
• 1:18:50
  you buy individually most most beers?
• 1:18:54
  There's only a couple, a few maybe and we're we're let, well,
• 1:18:58
  there's only a few that do it because I'm sure it's a pain in
• 1:19:01
  the ass for them to, you know, take the singles out and most
• 1:19:05
  places are 6 packs or 4 packs, yes.
• 1:19:08
  Yeah. But we know a few places that
• 1:19:10
  have the singles, which is again the way we like to buy beer.
• 1:19:13
  Because I can. If I buy 6 beers, I want 6 new
• 1:19:16
  beers. Yes, that's right.
• 1:19:19
  Well, he has an advantage. He lives a little bit closer
• 1:19:22
  into the city where I I live a little more out.
• 1:19:27
  We were at a place last weekend doing a podcast episode, which
• 1:19:31
  is about almost an hour from me. And they do, you know, crap beer
• 1:19:36
  singles. Thank God.
• 1:19:39
  But I only get there a couple times a year.
• 1:19:41
  So there's like two or three places that I can go, but it
• 1:19:44
  usually takes me at least 1/2 hour, 45 minutes to get through.
• 1:19:48
  Nobody sells them singles. You're getting a lot of new
• 1:19:52
  beers and are you buying a lot of singles?
• 1:19:54
  Is that pretty prevalent? Yeah, I'm more or less just buy
• 1:19:57
  singles. Yeah, most places around you
• 1:20:00
  have that option. Yes, yeah, very much.
• 1:20:03
  I'm moving. To Australia, can I be your
• 1:20:04
  neighbor? I know, right?
• 1:20:05
  Yeah, it can be my neighbor. Yeah, it's fine.
• 1:20:09
  Yeah, most of you will sell the singles.
• 1:20:11
  And I've been buying it from because everyone thinks, oh, you
• 1:20:16
  know, you're you're a beer influencer, you know, everyone
• 1:20:19
  must be giving you free beer. But look like when I was in the
• 1:20:23
  brewery, I would get samples from the breweries trying.
• 1:20:27
  Of course they're going to say this is our new beer, here's a
• 1:20:30
  can of it. Can you evaluate it?
• 1:20:33
  Would you be interested in putting it on tap?
• 1:20:35
  That's fine. And with friends and contacts, I
• 1:20:38
  get the occasional, but I'd say 90% of the beers that I've
• 1:20:42
  bought are out of my own pocket. And some people online don't get
• 1:20:47
  that, which is up to them. That's fine.
• 1:20:51
  And then I've got to be creative.
• 1:20:53
  I like looking around online places to get beers from.
• 1:20:58
  There's two places in Sydney that I've been recently getting
• 1:21:01
  them from. Hello to the Beer Drop and also
• 1:21:05
  the Beer Bunker. Tom, it's called Tom Sellers,
• 1:21:10
  but they've got any like they sell like a mixed 6 pack and
• 1:21:14
  then they give you like a 10 or a 20% discount on top of that as
• 1:21:17
  well, which reduces the price. And there's a place up here
• 1:21:21
  where I live called Stafford Tavern.
• 1:21:24
  And they, it's about now where I'm living, about 45 minutes
• 1:21:28
  drive from here. And that fridge, they've got
• 1:21:33
  maybe 150 different craft beers in the fridge and you just pick
• 1:21:37
  which ones that you want. Nice.
• 1:21:40
  I'm moving to Australia. It's down under baby, so.
• 1:21:44
  I'll be drinking something better than Fosters, right?
• 1:21:48
  That's your next summer trip is going to be in Australia,
• 1:21:50
  Steve's in Australia. Me and JT hanging out, yeah.
• 1:21:54
  Exactly. So I've I've got to get to the
• 1:21:57
  states one day. So yeah, that's on my on my list
• 1:22:00
  to do. We would love to have you.
• 1:22:03
  Something cool JT inside. Maybe a little segue between the
• 1:22:06
  States and the Australia Alamo Beer Company.
• 1:22:12
  Has a place that. Opened up near you and it's
• 1:22:15
  Alamo Beer Company out of San Antonio, TX.
• 1:22:19
  It's the same company opened up a, call it a branch or
• 1:22:24
  expanding, whatever. First one out of the outside of
• 1:22:27
  the States. They just opened six months ago,
• 1:22:32
  probably now. So, yeah, it used to be another
• 1:22:35
  brewery called Brendale Brewery Brewing and yeah, it's just been
• 1:22:40
  rebranded and now Alamo. So they do their core range that
• 1:22:47
  from the States as well. Actually, I got my mate Mark, he
• 1:22:51
  works there as well. And the Brewer, Zach, he used to
• 1:22:55
  work in another brewery. He's really good.
• 1:22:57
  So I'm hoping that they do really well for themselves.
• 1:23:00
  It's in a industrial area, but it's it's great.
• 1:23:04
  Yeah. Very, very easy drinking beers
• 1:23:05
  from the beers that I've had from them so far.
• 1:23:08
  It looks cool. How have they been received so
• 1:23:10
  far that you could tell? Good, from what I've known, I
• 1:23:13
  mean, it comes down to the beers, right?
• 1:23:15
  If the beers are good, then people will come back, repeat,
• 1:23:19
  you know? But it's been OK.
• 1:23:21
  And a lot of curiosity too. From yeah, from the cartoon
• 1:23:25
  series. They had to get special
• 1:23:27
  permission from Disney. King of the Hill King.
• 1:23:30
  Of the hill, that's correct. So I wasn't going to say that,
• 1:23:33
  but yeah, King of the Hill, so and they had the Alamo beer.
• 1:23:38
  So, yeah. And and that's working out well
• 1:23:40
  for them, which is, which is look to me that's a good draw
• 1:23:42
  card to get people in the door. Sure.
• 1:23:44
  It's cool. I've actually been to the one in
• 1:23:46
  San Antonio. So when I saw that I go.
• 1:23:49
  Really. Is it the same 1?
• 1:23:50
  And it really is. It's a, it's some kind of spin
• 1:23:53
  off or whatever. Well, it is.
• 1:23:55
  It really is. But yeah, I I think they'll do
• 1:23:59
  well. There's another brewery in the
• 1:24:02
  same similar like a A1 mile radius, which is good.
• 1:24:06
  It gives people a bit of choice. You just hung out with Sherry
• 1:24:10
  recently. Yes.
• 1:24:12
  Sherry beer reviews. That's cool as hell.
• 1:24:14
  I love seeing and we do it here sometimes when instagramers beer
• 1:24:21
  so grammars. Yes.
• 1:24:23
  Get together and post. I think it's some of the coolest
• 1:24:25
  stuff ever. We got some friends that we do
• 1:24:27
  it with and it's, I mean, to see that it's like it's this
• 1:24:32
  collaboration, it's these celebrities in our in our world.
• 1:24:35
  Like we see you guys and you get together and like, that's some
• 1:24:37
  of the coolest shit I've ever seen.
• 1:24:39
  Yeah, she's amazing. She's like everything you see on
• 1:24:43
  camera. That's that's, that's her.
• 1:24:46
  So sorry. She's so how that all come about
• 1:24:50
  was the my mate Mark beards and beards.
• 1:24:53
  So here's the one with the beard.
• 1:24:55
  He said JT, let's catch up for a beer.
• 1:24:58
  So I said OK. And he goes, Troy's coming.
• 1:25:02
  There might be this other guy, he's for Instagram, he's coming,
• 1:25:05
  he's coming. And Sharon might be coming.
• 1:25:07
  And I go, oh, because Sharon and I, we've sort of like 2 ships in
• 1:25:11
  the night have passed, but we haven't really been formally
• 1:25:15
  introduced yet. And like, I love her content.
• 1:25:18
  She is very switched on. She's, she knows her stuff and
• 1:25:21
  she, she just recently had operations.
• 1:25:24
  So I thought she won't be there because she's probably still in
• 1:25:27
  recovery mode. But to a credit, she said I'm
• 1:25:29
  not going to turn down a beer. So it was really good just to
• 1:25:33
  hang out with other beer Instagrammers and just talking
• 1:25:37
  shit, drinking beers. And yeah, it was great.
• 1:25:41
  And we, we kicked on for that. And then we went to another
• 1:25:44
  venue and it had more beers. It was, it was really good.
• 1:25:47
  But now I've got a lot of time and respect for those sort of
• 1:25:50
  people in the industry. Love, love seeing those
• 1:25:52
  collapse, whether it's here, there, it's I just seen like the
• 1:25:56
  people like I haven't met and they get together and like, oh,
• 1:25:59
  that's oh, that's so cool. It's good.
• 1:26:04
  It's the beer community is such a great.
• 1:26:06
  It's like 1 big family as you know, you know so it.
• 1:26:08
  Really is and and I'm seeing a lot of beer sogrammers and
• 1:26:14
  content coming out of Australia. You guys are killing it.
• 1:26:18
  Like that beer scene there is is phenomenal.
• 1:26:22
  We love our beer, what can I say?
• 1:26:25
  We can tell whether. That's a good thing or a bad
• 1:26:29
  thing, but we do love our beer so.
• 1:26:31
  Well, in the follow up on that point that the Scott made and
• 1:26:34
  you know, when we're going in a in a few weeks and we're going
• 1:26:37
  to be at a big Oktoberfest event and we're meeting up with some
• 1:26:42
  of the folks that we've met over the last few years in the beer
• 1:26:44
  community and going to hang out with them for a few days too.
• 1:26:48
  So that's been a lot of fun. That's been a really part of a
• 1:26:51
  lot of fun of this podcast. Oh, that'll be great.
• 1:26:54
  Yeah, yeah. It makes you feel good, I mean,
• 1:26:57
  and I hope that when we get together, people see it.
• 1:26:59
  They have the same feeling that I have or we have when we see
• 1:27:02
  other people getting together. Absolutely.
• 1:27:05
  I've got one of my besties from Melbourne or country Victoria,
• 1:27:10
  where my parents are, and he's from the States, he's from
• 1:27:13
  Indiana. His name is Matt and he is such
• 1:27:18
  a great cool guy. Like he and I, we just click
• 1:27:21
  straight away and he has just recently got married and moved
• 1:27:27
  to country Victoria to Bendigo where my all my family live.
• 1:27:32
  So, and he was a bar venue or manager at another bar in, in
• 1:27:39
  Melbourne and an opportunity arrives for him to manage this
• 1:27:45
  little bar called Handlebar in Bendigo.
• 1:27:49
  And he's all about crafts. So he, Matt, he knows anyone and
• 1:27:54
  everyone in the brewing industry from overseas to locally.
• 1:27:59
  And he's a good guy to hang out with because you never know who
• 1:28:02
  you're going to meet or what beer you're going to drink.
• 1:28:05
  So in the probably month and 1/2 that he's taken over this, the
• 1:28:11
  craft beer, this venue is really good.
• 1:28:13
  So I, I did a review about 3 weeks ago there in a little
• 1:28:19
  courtyard. I don't know if you remember
• 1:28:21
  seeing that one there. So basically it's like all the
• 1:28:25
  shop fronts and they all back onto each other.
• 1:28:29
  And in the back behind all the shops is a little courtyard and
• 1:28:33
  which they've made in with trees and a little like tiki bar on
• 1:28:36
  the corner with eight taps. I think it is.
• 1:28:39
  And it's just a great little place to hang out with.
• 1:28:42
  And it's like going through like a Harry Potter sort of through
• 1:28:45
  this doorway, this doorway, then turn left, then turn right, go
• 1:28:49
  past the piano and and yeah, it's a really good scenes.
• 1:28:54
  Shout out to to Matt from Indiana.
• 1:28:57
  I did say to him, where are you from again?
• 1:28:59
  The states just to make sure, but it was Indiana, so.
• 1:29:01
  Matt from Indiana. Well, you could tell him that
• 1:29:04
  you were on a podcast tonight with somebody who is originally
• 1:29:08
  from Ohio and Indiana. Where I grew up is probably 2025
• 1:29:13
  minutes from me. Yes, he he did say there's some
• 1:29:17
  great breweries in Indiana, one that he said which was his
• 1:29:19
  favorite, but I I can't remember.
• 1:29:21
  He probably know better than what I would.
• 1:29:22
  Three Floyds. Might have been that, might have
• 1:29:25
  been it. Three Floyds.
• 1:29:26
  Probably, Yeah, Yeah. It's the most popular one out of
• 1:29:30
  Indiana. Is it?
• 1:29:31
  Yeah. OK, there you go.
• 1:29:33
  What was the one you went to Scott, a couple of weeks ago and
• 1:29:36
  you were flying solo because somebody wasn't there and they
• 1:29:40
  had their 6th birthday. Where was I?
• 1:29:43
  Shit, where the hell was? I it was it was in your area.
• 1:29:45
  It was. In Nashville.
• 1:29:47
  It was crazy. I'm in so many places, you know?
• 1:29:50
  Yeah, it went to crazy Gnome. Yeah, We, we've got a really
• 1:29:53
  good beer scene here. It's not the most, but it's
• 1:29:57
  really good. We've got some really good
• 1:29:59
  that's good, crazy, no? And one of our favorite places,
• 1:30:03
  Steve Stoke House Brewing, has their one year anniversary
• 1:30:08
  tomorrow. We've been celebrating all
• 1:30:10
  weekend, so Steve and I are going to be over.
• 1:30:12
  There tomorrow, Yeah, we're going.
• 1:30:14
  Oh yeah, we're going. We try to support as many, we
• 1:30:18
  try to support them all, you know, in in town and do
• 1:30:21
  everything we can to either talk about it or go or we try to
• 1:30:26
  support them everywhere and we can.
• 1:30:27
  And tomorrow we're going to Stoke House.
• 1:30:30
  Oh, that's good. So tomorrow your Sunday by
• 1:30:34
  Monday, yes. That's right.
• 1:30:35
  Or your Tuesday right now. I'm just kidding.
• 1:30:39
  By the way, I'm going to need those scores on that Yankee
• 1:30:41
  game. That's right.
• 1:30:43
  Is there a Yankees game? I don't know.
• 1:30:45
  They probably lost again. Who knows?
• 1:30:48
  JT, you mentioned something to me earlier and I know Steve
• 1:30:51
  already saw it, even though we're trying to keep it secret
• 1:30:53
  from him. But there might be a special
• 1:30:56
  announcement kind of coming soon.
• 1:31:00
  Would you care to talk about that?
• 1:31:02
  Maybe? Well, finally, you should
• 1:31:06
  mention that there, Scott. So as I mentioned earlier,
• 1:31:10
  without trying to give it away too much for Steve, that he
• 1:31:12
  probably already knows about. But he sees him, he sees the
• 1:31:15
  time. I.
• 1:31:18
  Have never been to the States before.
• 1:31:20
  And my bestie housemate and my, she's like my sister, but my
• 1:31:26
  real sister as well. We might be coming to America
• 1:31:31
  and coming to Nashville. Yes.
• 1:31:35
  So we'll be here doing a road trip.
• 1:31:39
  So because it was my sister's 60th birthday this year and it's
• 1:31:44
  my bestie, it's her 60th birthday in February next year.
• 1:31:49
  Hello Lanie, and hello my sister Kimmy.
• 1:31:52
  Serious landing in Kimmy. Yeah, and they said want to go
• 1:31:57
  to America. We can, you know, all travel.
• 1:31:59
  And I said, well, I know these two guys, they're a guy and they
• 1:32:06
  said that they would show us around.
• 1:32:08
  So yeah, that's I want to do big trip and and come over so I will
• 1:32:16
  we can do some podcast there in in the States or a brewery, all
• 1:32:23
  three of us together. I think we should probably do
• 1:32:25
  that, maybe one or two, you know?
• 1:32:27
  Some JT Crafty content from here.
• 1:32:30
  That's right. Yeah.
• 1:32:32
  Show you the best time. Probably won't be drinking any
• 1:32:34
  Foster's beer. I hope not.
• 1:32:37
  I would be disappointed if you were.
• 1:32:40
  No, he didn't come all the way over here for that.
• 1:32:43
  So that's something that we want to do.
• 1:32:45
  And also Matt from Indiana, he said he wants to come as well,
• 1:32:50
  too. So there could be a whole posse
• 1:32:53
  of us coming over to yeah, the more the merrier, I say so.
• 1:32:59
  You're going to get on one of those pedal wagons in downtown
• 1:33:01
  Nashville and go woo. I'm not sure, excuse me, but my
• 1:33:09
  my bestie, she loves country music.
• 1:33:11
  My sister likes country music, so maybe I can sort of like, hey
• 1:33:15
  there, that that's where the music bars are.
• 1:33:18
  I'm going to the beer. Bars, Yeah, We're going to be
• 1:33:20
  over the breweries. We're going to be over the
• 1:33:21
  breweries. No, that'd be awesome, man.
• 1:33:23
  That's exciting. We will take care of all of you.
• 1:33:26
  So yes, we're just. Going to work out a time which
• 1:33:28
  I'll sort of speak to you guys about it, which is a good time
• 1:33:32
  to sort of come, you think, before summer.
• 1:33:35
  Doesn't matter, we will clear schedule before summer is not so
• 1:33:39
  hot but just come whenever. Yeah, we'll be.
• 1:33:41
  We'll be there. We'll be there.
• 1:33:43
  Yeah, yeah, it's fantastic. So it's, that's, yeah.
• 1:33:47
  So it's, it's really good. I've been wanting to come, but I
• 1:33:50
  haven't really had an excuse to come.
• 1:33:51
  But now there's a whole lot of us that want to come.
• 1:33:53
  So I thought, hell yeah, I'll be there.
• 1:33:56
  Hell. Yeah, we love it.
• 1:33:58
  You're going to. Have three pretty good hosts.
• 1:34:00
  I'll be like, yes. I'll be like a kid in a candy
• 1:34:02
  store. Just like, what can I take this
• 1:34:05
  home? Can I take this home?
• 1:34:06
  Be like no. We'll ship it to you later.
• 1:34:11
  That's fantastic, no? That'd be, that'd be fantastic.
• 1:34:14
  We're looking forward to that man, whatever that is.
• 1:34:17
  That'll be good. So I would say it would be
• 1:34:20
  anywhere from March to June. OK.
• 1:34:23
  I would say yeah. Yeah, we're fine.
• 1:34:25
  You're good. Just you.
• 1:34:26
  You tell us. And we?
• 1:34:27
  Will clear yourself. Not when it's called,
• 1:34:30
  preferably. Yeah, from March to June, you're
• 1:34:32
  fine. Yeah, you're fine.
• 1:34:35
  Yeah, but the only months around here you got to really maybe
• 1:34:37
  worry about is January and February.
• 1:34:40
  There may be two inches of snow, shuts the city down.
• 1:34:43
  Other than that, not that big of a deal.
• 1:34:46
  But that you stay inside. It's good beer during your
• 1:34:48
  weather. Yeah, exactly.
• 1:34:50
  Drink some stouts. Yeah.
• 1:34:53
  JT we should, we should probably wind down a little bit.
• 1:34:55
  I know it's getting to be like 1:00 in the afternoon for you.
• 1:34:58
  I'm not looking at time, I'm just enjoying so.
• 1:35:00
  If we hit stop and JT wants to stick around for a minute, I'm
• 1:35:04
  going to get some whiskey and we can.
• 1:35:06
  Continue. I'm OK for that.
• 1:35:08
  That's cool with me. So I don't have any whiskey, but
• 1:35:10
  I've got another beer. It's an ending thing.
• 1:35:12
  Tell us something about Australian beer or Australian
• 1:35:16
  beer culture that we might not know about hearing the snake.
• 1:35:20
  I was going to say a lot of Australians like drinking beer.
• 1:35:24
  How could I put it all right? For example, I noticed the
• 1:35:28
  change in the last probably three years where you would go
• 1:35:34
  to a bar or a brewery and it'll be all men.
• 1:35:38
  But now it's very diverse that it's a very mixed crowd that a
• 1:35:42
  lot of women and are starting to dabble in drinking beer, which
• 1:35:45
  is good to see. Like family orientated.
• 1:35:49
  I'll bring the kids, bring the whole family to go to a brewery.
• 1:35:51
  I couldn't get my head around that at first thing.
• 1:35:53
  And damn, what are you bringing your kids to a brewery for?
• 1:35:56
  But I sort of get it. It's a family thing.
• 1:36:00
  I just don't like screaming kids.
• 1:36:01
  But that's another story. But yeah, like before women
• 1:36:05
  would come in and they'd just drink like a Chardonnay or a
• 1:36:08
  wine, red wine or, you know, and but they'll just try a beer now.
• 1:36:12
  So which is good, whether it's, it's changing, but it's very
• 1:36:16
  diverse now. It's a lot of good to see
• 1:36:18
  people's palates trying different things.
• 1:36:21
  Yeah, fantastic. And we're seeing that here too.
• 1:36:23
  And we and we love that. Yeah, absolutely.
• 1:36:26
  It's good, but it's been great today.
• 1:36:29
  I've had a really ball of the time.
• 1:36:31
  Hopefully I've given you guys enough content to you can edit
• 1:36:34
  it out still mess something you know, watchable for people back
• 1:36:38
  around the world watching this we.
• 1:36:40
  Have a few things we. Can make something, we can.
• 1:36:42
  Make something out of it we'll get we can.
• 1:36:43
  Make something out of it. Well, I'll tell you a fun fact
• 1:36:47
  that we didn't speak to whether I've got time for or not.
• 1:36:51
  Just a couple of minutes. Sure.
• 1:36:52
  A fun fact that you probably didn't know about me is that you
• 1:36:56
  knew that I was working in the airline.
• 1:36:58
  You know, I was working in the brewery.
• 1:37:01
  You know, I'm a qualified Baker, pastry chef by trade.
• 1:37:04
  But Steve, you know what I was? I was a brothel manager.
• 1:37:09
  Now, it was an interesting job. It was really, really good.
• 1:37:14
  Some of the stories, probably we can't talk on air, but we'll
• 1:37:18
  have a conversation about that later.
• 1:37:20
  That was just a fun fact. Tell us a funny story from being
• 1:37:24
  a brothel manager. All right, all right, funny
• 1:37:27
  story, probably one that comes to mind.
• 1:37:29
  I was because I, I was at the front desk behind the glass.
• 1:37:33
  And when people come in to look at the ladies, you know, this
• 1:37:36
  guy comes in and he, he's because we've got CCT cameras
• 1:37:39
  out the front everywhere. And I saw this guy walking in
• 1:37:43
  the front with his dog. He ties up his dog to the meter
• 1:37:46
  pole, parking meter pole comes in and I thought he was going to
• 1:37:49
  ask for a drink of water or directions.
• 1:37:52
  He goes, do you have any girls working?
• 1:37:54
  I said, yeah, now we've got some girls.
• 1:37:56
  He goes, can you just look after my dog and go, mate, I'm not a
• 1:37:59
  dog sitter. But you know, he goes, I'll be
• 1:38:03
  quick. All right, So I call the girls
• 1:38:05
  in, he goes, she'll do. Went upstairs. 20 minutes later
• 1:38:10
  comes back and I said everything OK?
• 1:38:13
  He goes yeah yeah I said and the and the girl says boss, boss,
• 1:38:16
  boss. I said well he goes he might
• 1:38:19
  have shower. I said oh I said mate, you know
• 1:38:22
  you can have a shower. He goes look at it this way.
• 1:38:25
  If I had a shower I went home to the missus and I smelt all clean
• 1:38:30
  then she'd be suspicious. Lisa, when I go home, I can have
• 1:38:34
  an excuse to have a shower because I'm sweaty from walking
• 1:38:36
  the dog, mind you. And I go, OK, it's more
• 1:38:44
  information that I need to hear. But you know, each to their own
• 1:38:48
  service. It's also brilliant.
• 1:38:49
  Brilliant. It well it was and and there was
• 1:38:53
  another one was wish to get celebrities and we've got
• 1:38:56
  sporting stars and 1 sporting a footballer.
• 1:39:00
  I won't mention his name, but he come in and he was at the back
• 1:39:03
  and he goes, oh, do you have, do you have an exit like a back
• 1:39:06
  door that I can go out? I go, yeah, why?
• 1:39:09
  He goes, I don't want people see me leaving out through the
• 1:39:13
  front. I go.
• 1:39:13
  But if they were watching, you wouldn't have seen you walk in.
• 1:39:17
  And he goes, yeah, yeah. So no worries.
• 1:39:20
  Anyway, he was there and he had a really good time, put it that
• 1:39:23
  way. Then watching the news the next
• 1:39:25
  day and this particular football didn't turn up for football
• 1:39:28
  training and it made the news. And they go, oh, he's been
• 1:39:32
  punished because he missed a football training session.
• 1:39:34
  And I'm thinking, I know where you were, but yeah, yeah.
• 1:39:40
  But it was, it was great. It was meant a lot of
• 1:39:42
  interesting people. There.
• 1:39:43
  It was. It was a fun job.
• 1:39:45
  That's funny. You need to write a book.
• 1:39:48
  I probably. Could put some names on that
• 1:39:50
  thing. Yeah, beer, beer.
• 1:39:52
  And you know what? So it's all good.
• 1:39:54
  Beer and brothels. Yes, beer and brothels, yeah,
• 1:39:58
  I'm sure that's that's might get people interested.
• 1:40:01
  So. But I just want to say thank you
• 1:40:04
  today for you guys. It's been absolutely a hoot.
• 1:40:07
  And I mean, I'm, I, I was very bit nervous today leading in,
• 1:40:12
  but like you said, just three guys having a chat and over a
• 1:40:16
  beer. So that's how it is.
• 1:40:18
  It's always been a real honour. And anytime you're going
• 1:40:21
  forward, if you need a strain correspondent or someone to have
• 1:40:25
  a a opinion from other side of the world, 15 hours behind, I'm,
• 1:40:29
  I'm happy to help out. Well, your head.
• 1:40:31
  Australian correspondent. I love it.
• 1:40:33
  There you go. Also, you did US solid.
• 1:40:35
  You did some stuff for us that you sent us earlier today or
• 1:40:39
  last night. And it's OK.
• 1:40:41
  It was fantastic. I sent them to Steve and he said
• 1:40:43
  they were great and we're going to utilize them, so thank you.
• 1:40:48
  Likewise. So, well, I think we'll have a
• 1:40:52
  drink after this session, so let's see, yes.
• 1:40:55
  Sir. Well, for now, here's JT.
• 1:40:57
  JT Crafty. All right, Cheers, Sarah.
• 1:40:59
  Cheers. Australia Sunday and your
• 1:41:02
  Saturday. Hope you had a good time.
• 1:41:04
  Hope you had a good experience with us.
• 1:41:06
  I did. Thank you, Scott.
• 1:41:07
  Thank you, Steve. It's been.
• 1:41:09
  Underground podcast. Thank you.
• 1:41:12
  Brew Underground podcast. Get on it.
• 1:41:15
  JT Crafty. Cheers.