Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Kelsey Simon on Craft Beer, Viral Social Media & Nashville's Brewery Scene | Episode 133

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Kelsey Simon on Craft Beer, Viral Social Media & Nashville's Brewery Scene | Episode 133 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:01
  I will just catch my breath there.
• 0:04
  That's that's that's the Godfather I.
• 0:05
  Told. You.
• 0:06
  Yeah, The man. The man himself, ladies and
• 0:09
  gentlemen. I.
• 0:12
  Was like just and he did. If we had started when we're
• 0:16
  going to start, that wouldn't have happened.
• 0:18
  So it kind of worked out for a reason.
• 0:19
  This is this the. Stars have aligned.
• 0:21
  There we go. This is like the encore edition
• 0:24
  of the Brewery Underground podcast.
• 0:26
  I'm not. Yeah, I am.
• 0:28
  I'm not sure I'm OK. We're not worthy.
• 0:31
  I'm not sure I'm OK. Oh, say,
• 1:04
  Stand by for the Brewery Underground podcast.
• 1:16
  Crossing Brews will meet the skies Steven Scott daily the way
• 1:23
  Brewery Underground, night and day.
• 1:36
  I wouldn't figure that, you know, we're kicking off like the
• 1:39
  holidays, July 4th week. I'm already exhausted.
• 1:43
  I'm already exhausted too. Happy 4th of July.
• 1:47
  Happy 4th of July. Cheers.
• 1:49
  Cheers. Yep.
• 1:51
  And Scott, it's just not you and I.
• 1:53
  Today we are at Blackstone Brewing.
• 1:56
  But we came here and we took this table and she said I'm not
• 1:58
  leaving. That's right.
• 1:59
  Unless you do the podcast with me.
• 2:01
  That's right. I guess we got the table and we
• 2:03
  have a guest. We have a guest.
• 2:05
  She is Kelsey Simon. Hello, Kelsey Simon.
• 2:09
  If you don't know who Kelsey Simon is, you're living under a
• 2:11
  rock. You don't know.
• 2:13
  You don't know. I just don't know who's who is
• 2:15
  Kelsey Simon. Well, she tell us who Kelsey
• 2:18
  Simon is. I mean, I know who you are, but
• 2:20
  you know, tell us. Tell us who you are.
• 2:22
  So much impression. Yeah, I love beer.
• 2:28
  Yes, you do love beer. We love beer.
• 2:30
  Well, we came with the right table didn't we?
• 2:34
  Yes, we are at Blackstone Brewing slash National Brewing
• 2:38
  Company here in Nashville, TN. One of the main reasons I even
• 2:41
  ended up ended up in Nashville was.
• 2:45
  Yeah, Scott was going to be here today.
• 2:46
  He had another commitment. That's OK.
• 2:48
  We've got you as well. Tell us how you met Scott.
• 2:50
  Let's start there. Oh.
• 2:52
  OK, back in 2020, National Brewing, they do a Beer Queen
• 2:57
  contest every year. And then because they had to
• 3:00
  switch to a digital version, Scott had reached out to me to
• 3:03
  enter the contest and I did. And then Fast forward to 2021, I
• 3:09
  ended up living in Nashville. And I reached out to him saying,
• 3:12
  hey, I think I might decide to live here.
• 3:15
  Do you know of anybody hiring? Do you know what?
• 3:18
  Like, what can you? What do you got in mind?
• 3:20
  And he connected me with the flying saucer.
• 3:23
  That was my first job in Nashville.
• 3:25
  If anybody remembers the flying saucer, we all miss it.
• 3:28
  Before we started current recording I was telling you I
• 3:30
  was like moved here a long time ago.
• 3:33
  Flying saucer was one of my go to his back in the day.
• 3:35
  Some of my best friends that I've met in Nashville I met at
• 3:38
  Flying Saucer. Yeah.
• 3:40
  And and not to put you on the spot, but because Scott Murray,
• 3:42
  if he's listening, what is the name of the the Oktoberfest Beer
• 3:47
  Queen? Do we know the official name?
• 3:49
  OK, I know I'm in a butcher. I think it's beer Connington.
• 3:52
  I think you're you're gonna be a lot closer than us in.
• 3:53
  German, yeah, but yeah. And you won that year, right?
• 3:57
  I yeah, 2023. I can't fit.
• 3:59
  It twice, but one year. I went to Oktoberfest that year
• 4:02
  so I I wasn't here for the actual fest.
• 4:05
  I was in OK in Germany but I still rocked the sash.
• 4:08
  You were in a container, you were in one of the tanks
• 4:10
  Saturday. You're drinking beer.
• 4:11
  I was. It's so funny because I remember
• 4:15
  seeing those videos and of course not knowing who you were
• 4:16
  at the time. And it's all kind of coming back
• 4:18
  when we're doing like kind of the research and going back.
• 4:20
  And like there's. Kelsey.
• 4:21
  There's Oh yeah. And then a fun part of being
• 4:24
  beer queen too is you judge the the steinholding contest and
• 4:29
  they have rules. It's a whole thing.
• 4:30
  It's a whole process. You have posters and you have
• 4:32
  like 3 strikes, you're out and they're strict about it.
• 4:36
  We were. Was it last year?
• 4:37
  We were out here for it. Yeah.
• 4:39
  And he was trying to get it. Scott was trying to get a few
• 4:41
  more people to participate. Oh, yeah.
• 4:43
  And he kept seeing people. He yelled my name out and I just
• 4:45
  hid. I said please don't.
• 4:50
  What I was most nervous about was tapping the keg.
• 4:52
  Yeah, because he hyped it up. It's like, OK, you have to make
• 4:55
  sure to hit it. Don't hit your finger.
• 4:56
  If you do it wrong, there's gonna be beers filling
• 4:59
  everywhere. So I was like, oh, no.
• 5:00
  Oh, no. Oh, God.
• 5:01
  Oh. My God, I'm gonna be the one
• 5:02
  that messes. Yeah, yeah, it worked out.
• 5:04
  It's fine. Awesome.
• 5:06
  You know, we cannot do, we can't do Scott Murti justice as far as
• 5:10
  like telling stories about the history of beer in Nashville.
• 5:14
  But we do know it's like America celebrating 250 years, right?
• 5:18
  So we are at the OG of breweries, of course, Blackstone
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  National Brewing Company. I am drinking the Nashville
• 5:24
  Light Lager today. Natural Brewing Company.
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  Golden double winner at GABF, by the way.
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  We all got hi. The Martin.
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  What is it? The Martin.
• 5:35
  Oh, the fest be Oh, the marks. I'm sorry, there's some
• 5:38
  background noise if you hadn't heard, but that's exactly what I
• 5:40
  have too. And by the way, it untapped it
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  pros. It is one of my five star rated
• 5:46
  beers. Is the this fest beer
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  particularly yes, that's awesome.
• 5:50
  It's not too early for fest beer.
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  It's what's June 28th today. That's right, it'll be on
• 5:56
  stores. What like 2 weeks?
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  I know it it'll be on. Smells.
• 5:59
  It's going to come. It's going to come soon like.
• 6:01
  October, yeah. Yeah, yeah.
• 6:04
  Well, I never heard of that, but that's exactly describes it.
• 6:07
  It's. Well, the great thing about
• 6:09
  Kelsey today, she's dressed like a firecracker, basically.
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  Is it? Would that be fitting to say,
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  yeah, why not? You know what?
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  What is a social media influencer like yourself do?
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  Because around the 4th, Nashville's going to have a big
• 6:25
  event going on downtown for a big weekend.
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  Yeah, I usually stay away from Broadway.
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  Yeah, crazy. You'll probably do a little
• 6:31
  house party. Yep.
• 6:33
  Pool party, BBQ, more low key. I've done the 4th of July.
• 6:36
  I've done it. Yeah.
• 6:38
  I think once you do it one time, that's that's enough.
• 6:41
  Do you find 4th of July gives you really good content for your
• 6:43
  stuff too or they all kind of run together as far as there
• 6:46
  there's good content in all of. Them I do love a theme, so I
• 6:48
  probably I'll probably come up with.
• 6:49
  Something OK 4th. Of July.
• 6:51
  And it we're not going to do it just yet, but if you see the 2
• 6:53
  bottle bottles here and if you even have seen Kelsey's post
• 6:57
  before reels, we're going to get to this in a little bit.
• 6:59
  That's going to be fun. You guys had to kick it over,
• 7:01
  yeah. You're going to show us how to
• 7:03
  do it, teaches. It's a party trick that will
• 7:06
  come in handy. OK, maybe on 4th of July.
• 7:09
  Yeah, maybe. I haven't thought about
• 7:10
  practicing before this. No.
• 7:12
  And I was like, Nah. Probably should have thought
• 7:14
  about that, but it's fine. Yeah, I have confidence.
• 7:17
  I know I'm going to make sure that Scott tries that.
• 7:20
  Always going to make sure I try. At a We're going to a buddy's
• 7:23
  house like a hot chicken festival.
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  So, you know, we'll see if Scott has practiced, yeah.
• 7:28
  One minute you try it, you have to tag us.
• 7:30
  OK, Yes. Yep, we'll do it.
• 7:33
  I got to make sure it's a beer that I don't care about when I
• 7:35
  drop it or smash it on the ground.
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  Like not this one. Making sure you have a good
• 7:39
  grasp. Yeah, on bowl bottle, OK,
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  because yeah, it'll fly out of your.
• 7:42
  Hand There'll be some, I promise you.
• 7:44
  There'll be some videos and Steve will be the one videoing
• 7:46
  and I'll be the one getting. It'll probably go viral.
• 7:49
  You will, Scott will be changed. Fall.
• 7:52
  I get injured in some way, but better.
• 7:56
  We were talking about viral videos earlier.
• 7:58
  We don't know what what what constitutes those, but that
• 8:00
  would be a good one. OK, Yeah.
• 8:02
  Have you seen the viral video where it's a photo booth
• 8:04
  challenge? You go in and photo booth and
• 8:06
  you have three photos. You're drinking a Guinness.
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  You. Have your beer.
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  You chug it and then the last frame is an empty glass and I
• 8:13
  tried it and I failed. You failed.
• 8:15
  You were really close, so I did see it.
• 8:17
  You're really close. It's a 20 oz glass and you have
• 8:20
  like 15 seconds to. That's what it is 15 seconds.
• 8:22
  I don't know, OK, I bet with that with with that camera, it's
• 8:26
  like you just feel the pressure, right?
• 8:27
  When's it going to when's it going to flash?
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  When's it going to flash? Speaking of Guinness, and we
• 8:33
  talked about this earlier. As a matter of fact, we
• 8:35
  basically had a whole podcast episode before we hit record
• 8:39
  because we we we had a beer before this and getting set up
• 8:42
  and some delays. But anyway, but one of the
• 8:44
  things Scott showed us a couple years ago, we were here, We did
• 8:47
  Saint Patrick's Day episode here, yes.
• 8:50
  On Saint Patrick, in fact, this is our third time that we've
• 8:52
  ever broadcast here black. People to really be here.
• 8:55
  Yeah, yeah. Before we did that episode,
• 8:57
  Scott sent us a video, if you remember.
• 8:59
  Yes. And he had opened a 50.
• 9:01
  Was it 50 year old? Dennis from 1960, yeah.
• 9:05
  And, and I was reminded when I was talking to you earlier, you
• 9:08
  were in that video with him drinking the thing.
• 9:11
  So I wanted to try it, and I mean, the curiosity got me, I
• 9:15
  guess. I was like, you know what?
• 9:17
  In the spirit of Saint Patty's, Yep, let's do it.
• 9:19
  What did that beer taste like? Salmon.
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  And you had a theory, maybe, I know it's 60 years old, 50 years
• 9:28
  old, whatever you, but you had maybe a theory as to why that.
• 9:31
  Was too Guinness used to be filtered through dehydrated fish
• 9:36
  bladder. I think it's called acing glass.
• 9:38
  I probably am butchering. The OK.
• 9:39
  Pronunciation of it, but I was like, maybe some of it is
• 9:42
  lingering in the beer and I'm that's where I'm getting the
• 9:44
  tilapia, yeah. Ever.
• 9:47
  Ever have a beer that tastes like salmon before?
• 9:49
  That was my first. I took the teeniest little sip
• 9:51
  and I was like. And then I downed the regular
• 9:54
  get. It yeah, kinda wash that taste
• 9:56
  out of your mouth, but. I think you have to try it.
• 9:58
  Well, you have to try it. And you even had a filter.
• 10:02
  Do you remember that now? Yeah.
• 10:03
  It was a thick. One I tell you it it was ballsy
• 10:05
  to anyone to try a beer that old and even just to see what it was
• 10:09
  going to be after when you open the thing up, it wasn't the pull
• 10:11
  tab. It did.
• 10:13
  Yes. There's carp.
• 10:14
  Because it had didn't have the pull tab tops like the early
• 10:17
  cans. I remember that not like the tab
• 10:19
  like today, like the actually. I don't know, it was like a can.
• 10:23
  Open. Oh, like like you might open an
• 10:25
  old can of oil or Hawaiian punch or something.
• 10:28
  You know, it's funny you talk about Flying Saucer and
• 10:30
  Guinness, because I remember flying saucer was the very first
• 10:33
  place I ever had Guinness. Really.
• 10:35
  Yeah, it's crazy. I mean, this is going back over
• 10:37
  20 years ago, right? So I remember going in there and
• 10:39
  I'm like, you know, I just had not had Guinness.
• 10:43
  And I just think I just thought at the time just really wasn't
• 10:46
  my thing. Even though I'm Irish.
• 10:47
  She would have thought I'd like it more.
• 10:49
  But a couple of years ago, you know, I was like, all right,
• 10:52
  time to try the Guinness again. And then I also think if I pass
• 10:56
  me by because I'm in the more crappier, you know, and Guinness
• 10:59
  is just a little on the the different side.
• 11:02
  But you had mentioned this too, that you know Guinness just has
• 11:05
  a different taste in America compared to another country.
• 11:08
  It does. There's a lot of theories behind
• 11:10
  it. You can probably speak to this
• 11:11
  too. Do you have the theory behind it
• 11:12
  or have you heard some theories about why it's different here in
• 11:14
  this stuff? Yeah, definitely.
• 11:15
  Not so much Guinness, but definitely Heinegen.
• 11:18
  Yeah. Heineken in the Netherlands is a
• 11:20
  completely. Different year, yeah.
• 11:21
  How about that Recently? Yeah.
• 11:22
  Somebody told us that recently, too.
• 11:24
  Like, oh, it was, yeah. I think the theory that I, the 1
• 11:27
  I believe anyway, is just that it's the freshness because it's
• 11:30
  all brewed there. Guinness.
• 11:32
  It's all brewed in Ireland. The regular Guinness, they don't
• 11:34
  make it here. They're Guinness plants and they
• 11:35
  make other things. But the original Guinness is
• 11:38
  made and I think it's a freshness thing.
• 11:40
  Some people say it's pasteurized when it gets here, da, da, da,
• 11:43
  da, But I've had it in Ireland. I mean, I've had it in Ireland
• 11:46
  and, and it was fantastic. And as soon as I got back here,
• 11:49
  I had one, I was like, it's not the same.
• 11:51
  It's just not the same. But yeah, OK.
• 11:53
  But I think pour is a big deal and the correct pour.
• 11:56
  Yeah. We talked to Jonathan Print
• 11:57
  about this yesterday. Yeah.
• 11:59
  Or if you're at a bar that has a lot of volume and they're
• 12:00
  selling a lot of Guinness and it's the kegs not sitting, yeah,
• 12:03
  that that makes a big difference.
• 12:04
  It's. Got to be 119 seconds I believe
• 12:06
  is the. Thing bars in Germantown have
• 12:08
  Guinness on top. Really.
• 12:09
  You think they're pouring it correctly?
• 12:11
  Yes. OK, they've all been, they've
• 12:12
  all gone through. Classes.
• 12:13
  OK, they're, I mean, it's legit. We did a thing where it's like
• 12:17
  again, we're at the Guinness facility and they were like 6
• 12:20
  people walk up and ask you to and ask what your orders are and
• 12:23
  three of you want Guinness. They pour those right away and
• 12:25
  then stick them aside, you know, let it throw out for 3/4 of the
• 12:28
  way whatever. They get the rest of them and
• 12:29
  they come back and they timed it perfectly and they just throw
• 12:32
  out the rest of it. So.
• 12:34
  When I went to Dublin, I went to the Guinness Storehouse.
• 12:37
  Yeah, that's where I went, yeah. And I learned later that is the
• 12:40
  worst kind of Guinness you can get at Dublin because is it the
• 12:44
  after the tour you go to the top floor, which is super, super
• 12:47
  high. It's so high you almost get
• 12:48
  Vertigo from how high it cost. You get like a 360 view.
• 12:51
  It's a beautiful thing. But I guess the line is so long
• 12:54
  and it travels so high to get there that it's the worst.
• 12:58
  I mean, I I thought it was delicious.
• 13:00
  Yeah. I mean, you're especially if
• 13:01
  you're in that environment, you're like.
• 13:02
  Patrick's Day. So I was totally immersed, like.
• 13:06
  They're going to give you anything.
• 13:07
  They called it Guinness. You know this is the best thing
• 13:09
  ever. And we're going to get into so
• 13:10
  many things that you do from a social media standpoint.
• 13:14
  But as we're talking about beer and we're obviously here, can
• 13:17
  you talk about how you've become an influencer just in the beer
• 13:21
  community? Because that's how we've gotten
• 13:23
  to know you, you know today. And don't really know how it
• 13:26
  happened. I kind of just shared my story.
• 13:28
  I started my Instagram page in 2012.
• 13:31
  Sure. And at the time, I would say
• 13:33
  most people weren't, there was no such thing as a a niche
• 13:38
  account. So I was one of the earlier on
• 13:43
  people posting specifically about beer.
• 13:45
  And I was one of the fewer e-mail accounts that were doing.
• 13:48
  It was mostly just most people were just taking pictures of
• 13:50
  their lunch or yeah, their foot. I don't know what it was so.
• 13:54
  New. Like, Instagram was kind of new,
• 13:55
  and that whole thing was kind of new, right?
• 13:57
  Just figuring it out. They were, it was more like
• 13:59
  Polaroid Snapshot and I don't know, I guess I, I was starting
• 14:04
  to get into beer at that time. And then I started taking trips
• 14:08
  revolving around beer, going to Tampa and Cigar City.
• 14:11
  And people like to see the story.
• 14:15
  They, they kind of like to follow along with the adventures
• 14:18
  I was taking. And then that just I, I don't
• 14:20
  know, I, I took that on. It's just but in so it's what,
• 14:23
  10 years now? Yeah, well, yeah, 2012. 2012 OK.
• 14:27
  So I wouldn't, I'd say it probably picked up more around
• 14:30
  like 20/15/2016. And then the craft beer.
• 14:33
  Yeah, everything just boom. And then these kind of found you
• 14:37
  like this is the way I'm going to kind of head for for a bit.
• 14:39
  The the craft beer thing like that's that's.
• 14:42
  Yeah, I mean, I was just doing my thing and people like to see
• 14:44
  it and I feel like it was, how do I say They felt like they
• 14:52
  were on the trips with me and then so I wanted to almost host
• 14:58
  group trips to Germany or Vermont, to Tampa, where they
• 15:04
  were doing Hunapu Day, stuff like that.
• 15:07
  When was the first time when you looked at your numbers, your
• 15:10
  followers are like, oh shit, that's a lot.
• 15:12
  That didn't happen until I moved to Nashville.
• 15:14
  Really. Yeah.
• 15:15
  What was what? What what kind of was that
• 15:17
  number before you got here? Probably more than us, but just.
• 15:20
  Sitting at 30K. It's a little number.
• 15:23
  We we just hit 4. K30 Ki don't.
• 15:26
  Know but it was it was 30 K for years.
• 15:28
  Oh yeah, OK. Like 5-6 years and then one
• 15:31
  video quadrupled my following. Wow.
• 15:33
  What was the video? I was driving my 57 T bird over
• 15:38
  a bridge and two motorcycle cops just drove by me and the video
• 15:43
  was me just reacting to them because I was so caught off
• 15:45
  guard. It was a genuine moment and that
• 15:49
  was it. 18,000,000 years later my page blew up and people were
• 15:53
  asking about the car and yeah, that was it.
• 15:56
  I remember the video and it, and I won't say it looks sage.
• 15:59
  It almost seems that because you waved for the cops and they
• 16:02
  waved back and it was it was a real natural moment.
• 16:04
  Yeah, that's incredible because they were both like, hey, yeah,
• 16:06
  they were. Just filming me driving over the
• 16:08
  bridge and they just happened to drive by the exact moment I was
• 16:11
  like. Oh.
• 16:12
  This is so fun. And then the the cop, it was too
• 16:15
  much like crap. The the lady in the back was
• 16:17
  singing to the song I had on the radio, which was so cute to me.
• 16:20
  Yeah, it was California Dreaming.
• 16:23
  She was singing California Dreaming.
• 16:25
  So do you get, do you get recognized now if you're out and
• 16:28
  you see a Metro police officer and they're like, hey, no, I
• 16:30
  know you, no. I haven't.
• 16:32
  I've actually asked them. I'm like have.
• 16:34
  You seen? Have you seen?
• 16:35
  Yeah. Have you seen it?
• 16:35
  Yeah. You mentioned your followers,
• 16:37
  you're at 99,000, what, 400 and change or something?
• 16:40
  Yeah. Just a few.
• 16:42
  To 100K how does that feel? That's kind of feel pretty good
• 16:46
  though. It's.
• 16:46
  Fun. I feel like the majority of them
• 16:48
  are going to be craftier people that have been with me since the
• 16:51
  beginning and that kind of follow along my beer adventures.
• 16:53
  And then I've, I've been posting a lot more car content lately.
• 16:56
  So it's a little bit of both worlds.
• 16:59
  And then I had another post go viral recently with kicking the
• 17:02
  beer. So I think I have a whole new
• 17:03
  influx of yeah, beer people. And I think like party trick
• 17:07
  people, they're following me like looking for more party
• 17:09
  tricks, which I mean, I, I guess I need to learn some.
• 17:11
  More it's a whole nother thing. You're like, I got to go down
• 17:13
  this rabbit hole. I.
• 17:14
  Do know how to Saber a beer too? I think that'll be my next
• 17:17
  video. There's Saber in the building we
• 17:19
  could get or make. You don't need a Saber, you can
• 17:21
  use a high heel. We've got those over here too.
• 17:25
  I'm going. To get to that probably.
• 17:28
  The cool thing is, you're not just an Instagram or influencer,
• 17:32
  your social media. Yeah, I wouldn't even call
• 17:34
  myself an influencer. I feel like that's kind of
• 17:36
  cringy. I'd say like influencer
• 17:39
  adjacent. I don't know, I'm more of a
• 17:40
  content creator. I'm I like the creative aspect
• 17:43
  of it. I like to make art.
• 17:45
  Yeah. And people seem to like my art
• 17:48
  so. And you're social media director
• 17:50
  for a couple of places, aren't you?
• 17:51
  Will you tell us about this and, and there's one you didn't tell
• 17:54
  us about that is brand new that you're saving for this?
• 17:57
  That happened yesterday, OK. You can't hear about it.
• 17:59
  I run the social media for A Ray so that's Vaughn Allrods and ML
• 18:04
  Rose. So 2 local restaurants in town.
• 18:08
  Vaughn Allrods is a German style beer hall in Germantown and then
• 18:11
  ML Rose is a neighborhood pub, burger craft beer spot that's
• 18:16
  Nashville stable. And then I run the social media
• 18:19
  for the White Velvet Chapel. It's a Nash Vegas sort of style
• 18:24
  elopement Chapel in Germantown as well.
• 18:27
  So the owner of White Velvet Chapel, her name is Lexi Byrne,
• 18:30
  very good friend of mine. She also runs, she owns it's
• 18:35
  called Ranch Hands Cowboy Lesk. It's a shirtless cowboy variety
• 18:41
  show. OK, she has a separate venture
• 18:47
  that she's doing completely unrelated, but kind of still
• 18:49
  related. It's called The Granny Smiths
• 18:53
  and it's a 65 and a granny dance troupe.
• 18:58
  Is that topless? No, not topless.
• 19:00
  No, no, not topless. And she asked me to do that too.
• 19:04
  So that's going to be. I know.
• 19:06
  And I love old people. My first job ever was at a
• 19:08
  retirement home. I have such a sweet spot for
• 19:11
  elderly people and I just can't wait.
• 19:14
  I'm gonna do the interviews. We're gonna do it almost like
• 19:16
  real world style, real world style where we have like.
• 19:20
  It's so the ideas are already swirling around your head about
• 19:23
  what's gonna. Well, we're doing auditions.
• 19:25
  We're gonna have a full audition the the dance routine.
• 19:28
  Oh nice. Yeah, And everything Lexi does
• 19:31
  goes viral, OK? Everything she does goes viral.
• 19:33
  So I'm, I'm so excited. Holy shit, when are you?
• 19:35
  When are you gonna start this thing?
• 19:38
  Next week? OK.
• 19:38
  Yeah. All right.
• 19:39
  Auditions are next. Week, OK.
• 19:41
  She asked me and I was like, absolutely.
• 19:45
  It's gonna be so cool to see. A Granny Smith.
• 19:48
  'S the the wedding Chapel? There's a couple of You have a
• 19:52
  couple of vehicles that you showcase there, don't you?
• 19:55
  The truck that you were just talking about?
• 19:56
  Yeah, Tanya Trucker is A1959-F100.
• 20:00
  It's like beautiful turquoise. Blue off.
• 20:02
  Yeah, and then Dolly Carton. Is a.
• 20:07
  Dust row. So like a very baby pink 1957
• 20:10
  Thunderbird. Oh my God, do they stay there at
• 20:13
  all times to see? No, no.
• 20:15
  But people can rent them out for photo shoots or.
• 20:17
  Oh, I see music videos, but they're your cars.
• 20:20
  You just like drive them over there when?
• 20:22
  The that's how I got connected with her.
• 20:24
  Holy cow. I was walking, I was working at
• 20:26
  Von Allrods and I walked by the Chapel and I saw it.
• 20:29
  I was like, I had the vision in my head.
• 20:31
  I was like, you think of Las Vegas, you think of Elvis.
• 20:35
  Yeah, apples getting married, the pink Cadillac.
• 20:37
  I'm like, OK, Pink T Bird. Dolly Parton, officiant.
• 20:40
  Yeah. Why don't we have that?
• 20:42
  The names of the vehicles. That's.
• 20:43
  Really calm. So yeah, we we do.
• 20:45
  We have a Dolly Parton fishing at the White Velvet Chapel now.
• 20:48
  Did you not dress up as Dolly Parton one time or at least make
• 20:51
  or was it multiple times? OK, Is that for the whole?
• 20:53
  Is that for the thing? My first Halloween in Nashville,
• 20:55
  I was Dolly. But then at Von All Rods, I
• 20:57
  hosted a Dolly Parton brunch for her birthday and I did it.
• 21:01
  I hosted a Dolly Parton trivia and you got to dress the part.
• 21:05
  I mean, why not? Have you gotten to meet Dolly?
• 21:08
  Not yet, no. No, but she does she know about
• 21:11
  what you're doing though, I hope.
• 21:13
  So yeah, it's been so many times that I should have met her.
• 21:15
  Like the degrees of separation. Sure.
• 21:18
  It should have happened by now. How about Todd and Tuck?
• 21:20
  I haven't met her. Either you haven't met her,
• 21:22
  either we're we're going to have to get the word out Tagger, make
• 21:26
  it make things happen. I can.
• 21:27
  Get Dolly and Dolly that would be.
• 21:30
  Like, seriously, like growing up.
• 21:32
  I know you said you're from South Florida, right?
• 21:34
  So growing up, did you listen to that music?
• 21:37
  Were you? Yeah.
• 21:37
  OK. Absolutely.
• 21:39
  Yeah. Well, we have a surprise for
• 21:41
  you. Oh, here come Talia and Tony.
• 21:45
  They don't want to be on camera, but they're here.
• 21:47
  They're here for you. Sup, girl.
• 21:50
  What's? It like a beer.
• 21:52
  We'll chat later. No, it is.
• 21:54
  It is cool though. I know so.
• 21:56
  I know her dental hygienist. I know her.
• 21:59
  Well, I shouldn't say that. Maybe don't do that.
• 22:02
  But like, there's. So I owe the director for all of
• 22:04
  her, her commercials and her music videos.
• 22:07
  Like there's no reason we shouldn't have met by now.
• 22:09
  Yeah, but we haven't. It's going to take that one
• 22:11
  connection and you're like, or they'll be in the next room one
• 22:13
  day, you know, just coincidentally and you're like.
• 22:16
  I was hoping she's opening her hotel this month.
• 22:18
  I was hoping she would rent the car and.
• 22:20
  Well, she just opened that travel station, didn't.
• 22:22
  You. No, it's a Bucky's, but it's
• 22:24
  Dolly. Dolly version is it?
• 22:26
  Oh, is it a Bucky's version or Dolly's?
• 22:29
  Yes. Yeah.
• 22:31
  Who is it? Yeah.
• 22:32
  Yeah, just open recently. So I'm curious, like growing up
• 22:36
  in South Florida, because what you're doing now, did you feel
• 22:40
  like in an early age you had this entrepreneurial spirit
• 22:43
  where you just wanted to get out and do all kinds of things like
• 22:46
  this? I was kind of a shy kid.
• 22:49
  I would say. Yeah.
• 22:51
  And then, I don't know, one day I was just like, I want to be
• 22:53
  the main character in my own life.
• 22:55
  That's awesome. Yeah.
• 22:56
  I think I yeah. Was Nashville one of the reasons
• 23:00
  when you came? You're like, I feel like this,
• 23:02
  this is me now. This is where I want to go and
• 23:05
  what I want to do. So Instagram, I think it
• 23:07
  connects me with so many communities all over the world.
• 23:09
  And yeah, I shared this, this thing with so many.
• 23:13
  Yeah, that it just, I got me out of my shell.
• 23:16
  Yeah, that's awesome. Yeah.
• 23:18
  Yeah, we, we hopefully it's OK to talk about.
• 23:21
  We were laughing before we hit record about Kent, Kent Taylor,
• 23:25
  who owns Black Stone. And we, we're kid because we met
• 23:28
  Kent a few times and he, he really is a funny guy like, but
• 23:33
  and we talked about you being in the tank.
• 23:34
  Really. You said when Kent sees you
• 23:36
  here, you're, he thinks you're up for shenanigans.
• 23:38
  There's always something. She is.
• 23:40
  OK, what are you? What are you doing now?
• 23:43
  I think it's the. First time I was in the tank,
• 23:45
  the second time they opened up the top and I had my mouth
• 23:48
  underneath it like, and then the next time was the Guinness.
• 23:52
  If he walks over here in a minute, he's just going to turn
• 23:54
  around and leave. Oh boy, she's here again.
• 23:57
  He's. Like in these two fools.
• 23:59
  I don't know, man. We, we've been trying to get him
• 24:01
  on for a while. You know, we have to wrangle it
• 24:03
  in one day and we'll hear his story because, you know, keep.
• 24:06
  Me far in the building because he won't come in.
• 24:08
  And oh man, no, I, I've said this many times, you know,
• 24:11
  whenever we've talked about this many times on the podcast and we
• 24:15
  mentioned Flying Saucer when I moved here in 98, you know,
• 24:18
  there were a few places Blackstone and I had a
• 24:21
  restaurant at the time and I worked down the street, you
• 24:23
  know, came here and then, you know, went to Flying Saucer and
• 24:26
  few other places. But that was it, you know, as
• 24:28
  far as I crapped beer options and things like that.
• 24:31
  Yeah, that, that Blackstone location over there off West End
• 24:35
  was amazing. That was so great.
• 24:38
  The bar and the food and the tap.
• 24:40
  Room. Oh my God, I never.
• 24:41
  I never got some. Experience.
• 24:43
  I've heard stories. It's amazing.
• 24:45
  Matter of fact, somebody referenced this the other day,
• 24:46
  'cause that thing's been 100 things since Blackstone.
• 24:49
  I don't even know what it is now, but somebody referenced
• 24:52
  that area and said remember the old Blackstone just the other
• 24:55
  day to me, I'd like. Well, yeah, that I remember,
• 24:57
  yeah. So since this episode, basically
• 24:59
  we're we're all about you today, man, and that's a great thing.
• 25:03
  So your business ventures, how can people if they're interested
• 25:07
  in getting involved, getting involved like events and
• 25:09
  weddings and things like that, that you.
• 25:10
  Do yes. If you'd like to rent the T
• 25:12
  bird, the Instagram page is the Dolly Carton.
• 25:14
  Yeah. And then the truck is Tanya
• 25:17
  Trucker. Yep, Tonya Trucker.
• 25:21
  I I wonder because Nashville being like The Bachelorette
• 25:24
  capital. Now.
• 25:26
  How much that's helped your business vouchers?
• 25:30
  Very much so, yeah. Yes.
• 25:31
  When I first started working with the Chapel, I was trying to
• 25:33
  figure out a way to get more rentals at the Chapel with
• 25:38
  bachelorettes that weren't so much weddings.
• 25:40
  Yeah. So we came, Lexi and I came up
• 25:42
  with it's called a best faiths ceremony.
• 25:45
  And basically it's a it's a platonic symbolic ceremony where
• 25:50
  you can marry your best friend. There's an A Dolly Parton
• 25:55
  officiant. You guys want to do it?
• 25:59
  There's a contract Dolly puts her stamp of.
• 26:02
  Approval. You can cut a cake you have.
• 26:05
  I mean, I feel that platonic relationships should be
• 26:08
  celebrated just as much as. Sure, Yeah.
• 26:10
  And the people that it brings, Oh my God, they're so wholesome
• 26:14
  and like, they're sorority sisters that have known each
• 26:18
  other for 20 years. That'll come in and five sisters
• 26:20
  will get married to each other. Like I'm think you're supposed
• 26:23
  to think about it. It's so sweet.
• 26:25
  And every single ceremony is different from the next.
• 26:27
  They're Oh my gosh, it's. So they're bringing friendships
• 26:30
  together, right? Yeah.
• 26:31
  Yeah, it's, it's solidifying friendship.
• 26:34
  Yeah. Like it's a marriage.
• 26:35
  You know, yeah, that's awesome. Do that and then add a tattoo
• 26:38
  thing at the same time, like you have a little tattoo parlor
• 26:40
  within. Like it's not a bad idea.
• 26:41
  Right, like it? You got the little sign,
• 26:44
  whatever, but then we're going to really stamp with approval
• 26:46
  with a tattoo. Or something like that.
• 26:48
  See. And we want 10%.
• 26:50
  The photo shoot with the car like it's the whole thing.
• 26:53
  The whole thing. It would.
• 26:54
  It would. Tattoos.
• 26:55
  It was one of the things I was thinking about a couple days ago
• 26:58
  when we're going to do this episode, like how much you get
• 27:02
  your business and increases during like CMA Music Festival
• 27:06
  and things like that. Do people reach out to you?
• 27:08
  It's my. First year I got to do an actual
• 27:11
  event for CMA Fest. Yeah, How'd that go?
• 27:14
  Chauffeur Carter Bates. Yeah.
• 27:16
  She had a meet and greet at Love Shack Fancy so we got to drive
• 27:19
  her around and. Oh nice.
• 27:21
  Even album signing, that was really.
• 27:22
  Cool. Oh, wow.
• 27:23
  Yeah, you obviously like Blackstone beer, National
• 27:27
  Brewing Company beer. Any other places in town right
• 27:30
  near the beer you like to drink? Oh, yeah, definitely.
• 27:32
  I love Living Waters. I'm a stout girl.
• 27:35
  Yeah, I am. So I love Living Waters.
• 27:37
  I love. I live very close to Monday
• 27:40
  night, so I'm there very well. We talked about that earlier, I
• 27:43
  mean, before we started recording.
• 27:44
  What a great space Monday night. Is I love a barrel aged?
• 27:48
  Yeah, yeah, yeah. Steve and I threatened.
• 27:50
  We're going to do it. We're just going to walk in
• 27:51
  there with it. The place is so big, they might
• 27:53
  not notice that we're there. Literally just go in and set up
• 27:55
  shop and just start talking to people.
• 27:57
  And the whole new hop area you can grab a beer and sit by the
• 27:59
  river Staffs. I love that area.
• 28:01
  It's great and they're the, they're the flagship, the
• 28:04
  cornerstone of that new Hoff thing, I think.
• 28:06
  I think it's all filled up now. The whole, the whole building
• 28:08
  and shit. That whole place is cool as
• 28:10
  shit. It really is.
• 28:12
  Post Company. We've been there.
• 28:13
  What is it? Post Company?
• 28:14
  It's like an underground, no cocktail bar.
• 28:17
  They have a conversation pit. Yeah, good cocktails, very good
• 28:21
  news. And you can bring your dog.
• 28:24
  I bring my dogs there, OK. And the bartenders are very
• 28:26
  friendly. My Pomeranian.
• 28:28
  Is there three of them? Shout out to Anna over here, we
• 28:32
  love Anna. The beer.
• 28:34
  Thank you, Anna. That's awesome.
• 28:37
  So Living Waters do you like? Do you like their barrel aged
• 28:40
  stouts like the heavy stuff? Because they do some really
• 28:42
  good. Yeah, Yeah, they do.
• 28:43
  Some great shit, don't they? Maybe it's the Floridian in me,
• 28:46
  Yeah, I don't know, But I do. I love a style.
• 28:49
  I love the barrel aged style but I also lately have been like
• 28:51
  liking a crispy a crispy. Yeah, yeah.
• 28:54
  We talked about this earlier too.
• 28:55
  And it was, I think we all, when we first all kind of got into
• 28:57
  craft beer, it was like, what's the crazy easiest thing I can
• 29:00
  get with all these adjuncts and stuff?
• 29:02
  And I still like them to a degree to some point.
• 29:04
  But we we're, we're all falling back on this type of stuff.
• 29:07
  The loggers and we talked about being another country and how
• 29:10
  good they are. National Brewing Company.
• 29:13
  I mean they're they about perfected it, I mean.
• 29:16
  Well, and and you know, Scott Murray, who we know will be
• 29:18
  listening to this podcast episode, we've kind of joked
• 29:21
  with him before, he's probably not drinking.
• 29:23
  He's not going to be out there drinking some of these PB and J
• 29:26
  Sours. The man is in the man is in
• 29:29
  their tradition and we can certainly understand that.
• 29:32
  But that was one of the things that you just kind of, I'll echo
• 29:34
  it. It's like what what what's old
• 29:36
  is new again. You know, things are coming back
• 29:38
  into fruition where you have a lot of these breweries and this
• 29:42
  one Blackstone National Brewing Company has always done.
• 29:46
  Big loggers. But now you go out, we can go
• 29:49
  5-10 minutes from here and you go on their Tapper menu and it's
• 29:53
  like we got 3 or 4 different loggers on tap and they're all
• 29:57
  Dang good. Yep, you know and it and it
• 29:59
  wasn't that way three or four years ago They're.
• 30:01
  Harder to brew. Yeah, you can't hide.
• 30:04
  No, not at all. Nope.
• 30:06
  And they're good. Everybody makes a good one.
• 30:07
  And and, and a lot of times we go into a brewery that maybe we
• 30:11
  haven't been to before, especially out of town.
• 30:13
  If their logger is good and you start there, their pilsner is
• 30:16
  good. Chances are everything else is
• 30:17
  going to be good too. Like you nailed that.
• 30:19
  We were. This is easy.
• 30:20
  We were just in Chattanooga and you know, it's Mexican lager
• 30:25
  season and I have one down there from Dynamo Brewing.
• 30:29
  Shout out the Dynamo. In fact, In fact, we Scott
• 30:34
  probably has to put out this video or I will.
• 30:37
  You're familiar with Untapped, all right?
• 30:39
  I was the very first person to check in this beer.
• 30:42
  This guy on Untapped. Yeah, it doesn't happen very
• 30:44
  often. It's like a big deal, you know,
• 30:46
  a little. Bad.
• 30:48
  I'll tell you what we did is we created because because we're
• 30:52
  talking about moderators early and we were like Steve, there
• 30:54
  could be 15 of those. But we recorded him yesterday
• 30:57
  checking the thing in. We got a video we actually we'll
• 30:59
  put out of him recording it and being the first one to check it
• 31:02
  in. So yeah, it's official and we
• 31:04
  all backed it up. So it was.
• 31:05
  It was myself, Scott. And then?
• 31:07
  Certified. Our buddy Rich from the Yeah,
• 31:11
  sure. If I can get yours, absolutely.
• 31:14
  If I can get yours. Yeah, our buddy Rich from the
• 31:17
  Foamy heads. Then we do a clap podcast with
• 31:19
  sometimes he was there too. So I was like, guys, you're my
• 31:22
  witnesses. Yep, I am.
• 31:24
  I am the first one checking in this beer and I looked this
• 31:26
  morning and nobody checked it in yet.
• 31:28
  Certified. And I was like, I win.
• 31:31
  Yeah, you know it. It's a level of excitement
• 31:33
  sometimes. He he was like someone up me
• 31:36
  too. He's like I had it.
• 31:37
  You hadn't had it yet. Well.
• 31:38
  There's been times like we've walked into a brewery, you know,
• 31:41
  we'll go brewery tours or whatever, and you'll walk in and
• 31:44
  maybe it's like 11 noon and they're just kicking off their
• 31:47
  new beers for the week. Yeah.
• 31:49
  And you're the first one to get it.
• 31:50
  And I'm looking and go, hey, Scott, that nobody's checked it
• 31:52
  in there. I'm gonna lock in.
• 31:56
  The funny thing was, he hadn't checked it in yet, but he was
• 31:59
  talking about it like as he was kind of pulling up on Untapped.
• 32:02
  I was like, I was almost got on my phone to check in because I
• 32:05
  wasn't drinking the beer. I didn't, and I wouldn't even
• 32:08
  have. I didn't even have the beer.
• 32:09
  But don't you think it's kind of funny though, that if you're
• 32:12
  doing that, are you on Untapped, by the way?
• 32:14
  Yeah, but I'm not acting on. It you're not acting on it, but
• 32:17
  do you feel like if you're if you look and you're the first
• 32:20
  person to check in a beer on that tap, do you feel like the
• 32:23
  pressure is on you because you're you're the voice to start
• 32:26
  driving this beer, whether it's good or not, You're the.
• 32:30
  Voice because I really I would only remember to check it in if
• 32:33
  I loved it. So it seems like every beer.
• 32:35
  Five stars. 5 stars. 5 stars. Well, I, Scott and I started
• 32:39
  doing the podcast about 3 years ago.
• 32:42
  You know, we've been friends for years, friends with his family
• 32:44
  for years. And he was on untapped a lot
• 32:48
  longer than I was. And so I, I, I was on it for a
• 32:52
  number of years, but I really didn't was that big of an effort
• 32:55
  to check some in. And then finally, when we
• 32:57
  started doing the podcast, I was like, man, I got to, I got to
• 32:59
  catch up, you know, market research podcasts like Today
• 33:03
  talk. About what we're doing.
• 33:05
  Go back in your notes and read like your tasting notes that you
• 33:08
  had for them. They'd probably crack you up
• 33:09
  from the early days like when you first started.
• 33:11
  All right, that and like if I come across and loggers is one
• 33:15
  of those things where if I had it maybe four years ago and then
• 33:18
  I have it again, I gave it a shitty rating back then just
• 33:21
  because I didn't 100% I'm like, what?
• 33:25
  I hate you from three years ago. Me, you know.
• 33:29
  But, but do you know though, when I come here, I know I've, I
• 33:33
  don't think I've ever raided in a bad beer here.
• 33:36
  I've. Never had a bad.
• 33:37
  EP No, because it's always so fantastic.
• 33:40
  What about that pumpkin ale? I don't even know if it's on tap
• 33:42
  today, but the pumpkin ale is pretty damn good.
• 33:45
  And and of course, you guys are drinking the Oktoberfest.
• 33:48
  Yeah, yeah. And, and and and it did say this
• 33:50
  is not the new the year, this is not this year's yet, but it's
• 33:53
  still fantastic. I mean, if you're getting it
• 33:54
  from the brewery, it's going to be great.
• 33:57
  So so you. One of my checking's from
• 34:00
  Untapped with Sammy Claus. You.
• 34:02
  Ever have that? No, I think I just wrote
• 34:04
  teriyaki. Like that was my review.
• 34:06
  It's like teriyaki. Yeah, like, yeah, we've had
• 34:09
  some. We were had a cedar glades and
• 34:11
  there was I forget which one it was.
• 34:12
  Was it? It was, it was that mushroom one
• 34:15
  and people were saying soy sauce.
• 34:16
  I think it's a long Yeah. It's just like.
• 34:19
  Do you? Do you we, you know, because
• 34:21
  obviously you were the Oktoberfest queen.
• 34:24
  There's a different name for it. I'll let you go ahead and say
• 34:26
  it. Thank you.
• 34:27
  Back in 2020, I didn't want to go to that.
• 34:30
  I didn't want to embarrass anybody or mess anybody up.
• 34:32
  But so The funny thing is we always talk about this how how
• 34:37
  early and earlier Oktoberfest season starts.
• 34:40
  Oh yeah. Are you a traditionalist?
• 34:42
  Are you just like this is my set time or when Oktoberfest season
• 34:46
  if. I can wear a Derndal 365.
• 34:48
  I would. I love Yeah.
• 34:50
  Hey. Tell us this girl right?
• 34:52
  Here. We love our time.
• 34:54
  To see a lot of, we expect to see a lot of content.
• 34:56
  I am. I am.
• 34:57
  We'll. Start next month I guess.
• 35:00
  So I'm that guy that when Sam Adams comes out with our
• 35:03
  Oktoberfest, I love it. I am that guy that's almost
• 35:06
  standing in line at the grocery store on the first day.
• 35:08
  And I don't care what time of the year it is, but we have had
• 35:11
  this conversation. I'd love to bring you into it.
• 35:14
  How, how long do you think it's going to be before almost all
• 35:18
  breweries sell Oktoberfest? All year long, Because.
• 35:22
  Yeah, Von Orot's does. What's that?
• 35:24
  Von Orot's has it year round. Yeah, Do they?
• 35:26
  Yeah, not surprised. Who?
• 35:27
  Who's is there something they make their own or they're?
• 35:29
  No, they, they, they, they have Polyner.
• 35:32
  Polyner, Yeah, the best year round because that's the concept
• 35:35
  of the restaurant. The owner, Austin Ray, went to
• 35:37
  Oktoberfest and he had such a an amazing time.
• 35:40
  He wanted to bring the energy of Oktoberfest to Nashville.
• 35:43
  And then so it's the beer hall. He wanted to make his own beer
• 35:47
  hall in Nashville, so they have it.
• 35:49
  All year round. It's a great spot and I'll tell
• 35:51
  you I didn't I didn't appreciate van.
• 35:53
  I always liked Van all rats. I didn't appreciate it again,
• 35:56
  going back to the Lars, I didn't appreciate what it was initially
• 35:59
  because my thing was always I gonna need a new beer and go in
• 36:01
  there with that's kind of the same beers, but now I'm like
• 36:02
  it's a beer hall. It's it's it's that thing.
• 36:05
  It's. Yeah, and then there's the
• 36:06
  communal, the long tables. So you make friends.
• 36:08
  And I mean, especially right now with the World Cup going on.
• 36:11
  Oh, I bet. It ranks everybody together.
• 36:13
  I love it. I'm also kind of a loyalist of
• 36:16
  Hall Honor because I won a trip to Germany a few years ago.
• 36:19
  You won one, yeah. It was my first time ever on
• 36:22
  Oktoberfest. I won the trip.
• 36:24
  Yeah. I entered a contest in 2019.
• 36:27
  It was a perfect. No, I lied.
• 36:30
  It was a they had just released the cans, I think the tall boy
• 36:34
  cans in the US, and so they were doing a commotion for it.
• 36:36
  So you just had to take a photo with the polymer can.
• 36:39
  And whoever won got a all expenses paid trip to
• 36:43
  Oktoberfest. Oh, my shit.
• 36:44
  Yeah. So I this, I was in Florida at
• 36:46
  the time. I had, I took my beer can to the
• 36:50
  beach and I wore, I wore leader Hosen or leader.
• 36:53
  Hosen. You would not believe the looks
• 36:55
  that I was getting. I was.
• 36:56
  Like I'm the beach. I'm going to Germany.
• 36:57
  Leave me alone. I'm.
• 36:58
  Going. To I was determined, entered the
• 37:00
  contest, ended up winning. Because of COVID, Oktoberfest
• 37:05
  was cancelled for two years, I think it was.
• 37:08
  So one in 2019-2020 was cancelled. 20/21 it was
• 37:11
  cancelled, OK. And they said obviously we can't
• 37:12
  send you on your trip because you know it's not happening, so
• 37:17
  we'll send you some glassware. And I was like.
• 37:21
  No, that's what some of. The guy ever got the glassware
• 37:23
  either, But then I want to say it was 2022.
• 37:26
  They reached back out to me. They're like, is your passport
• 37:28
  still valid? Because we're going to send you
• 37:30
  Oh. OK, so they didn't come?
• 37:32
  Back that was my first time ever on Oktoberfest was with Paul
• 37:35
  Honor. Did you, did you hit all the
• 37:36
  places like all the different? What are seven of them that you
• 37:39
  could well? With that trip, No, because I,
• 37:42
  Hacker Shore and Paul Honor are the same brands.
• 37:44
  We did those. Yeah.
• 37:45
  Yeah. And then last year I went back
• 37:48
  and did all of the time and the rides and oh, my God, the rides.
• 37:54
  The rides are a whole thing. Have you?
• 37:56
  I'm serious. I hadn't been yet and a buddy of
• 37:59
  mine has been in the past couple years.
• 38:01
  You know Jonathan, he's been and he tries to get me to go every
• 38:03
  year and it's not. I'm not above going, but it's
• 38:06
  usually always around the time of Great American Beer Fest.
• 38:08
  It's within a couple of weeks. And I've been hitting Great
• 38:11
  American Beer Fest for the past several years.
• 38:13
  I know they keep saying that. And then going to Bavaria last
• 38:18
  year, whatever, it was an Oktoberfest.
• 38:20
  But it you, you feel it. It's you're surrounded by, it's
• 38:23
  amazing just that. You go the, the, the energy in
• 38:28
  those tents is buzzing, yes. Yeah, everybody's friendly.
• 38:31
  Well, everyone's happy to be there.
• 38:33
  They're drinking. Most people don't even speak the
• 38:35
  same language. But like, this is the language,
• 38:37
  right? You're cheering, you're dancing,
• 38:39
  you're singing Sweet Caroline, you're just having a great day.
• 38:42
  And they're having the best day standing on the tables at the
• 38:44
  end of the night, they'll help. You can't stay on the tables.
• 38:48
  You can stay on the benches. Oh, the benches, maybe that's
• 38:50
  what. It yeah, If you stand on the
• 38:51
  table, they're quick. So most people, if they know
• 38:54
  they're leaving a tent, they'll stand on the table and chug
• 38:56
  because they know they're leaving anyway, and then they'll
• 38:58
  get us sorted out. So we have to.
• 39:00
  We have to twist her arm because we mentioned before we started
• 39:03
  recording today about there's a big Oktoberfest event.
• 39:06
  Oh, I don't know. I think it's the 50th
• 39:08
  anniversary of Oktoberfest and Oktoberfest Cincinnati coming
• 39:12
  up, coming up in September. We're going.
• 39:15
  That's where I'm from originally.
• 39:16
  They're lucky to have us. Yeah, they're like to have us
• 39:20
  and we've got, we got a bunch of friends that are joining us as
• 39:23
  well. We may have to twist your arm to
• 39:24
  come on up there. Yeah.
• 39:25
  And. You had been before too, right?
• 39:30
  So you kind of where was it? Because I know you and you know
• 39:33
  that the geography there, it's different.
• 39:35
  Where was it before? Was it on the river like it is
• 39:37
  now? Well, it was right.
• 39:39
  It was right downtown. It was right downtown near the
• 39:41
  ballpark. So now I guess they've changed
• 39:43
  it. Not that far away.
• 39:45
  It's last year they changed it. It's Sawyer Point area, which is
• 39:50
  just just a couple blocks away. But it's a bigger this is, it's
• 39:53
  a bigger space. It's a park, you know, and I
• 39:56
  think that they wanted to expand it out a little bit more.
• 39:58
  It was pretty packed when I went.
• 40:00
  It was. It was.
• 40:01
  I I believe it, yeah. Out of here, Really.
• 40:03
  Yeah. You signed an autograph.
• 40:10
  Otherwise we have to get your autograph before we leave.
• 40:12
  Here. Before you, before you.
• 40:13
  You get that 100K and you you won't know us anymore.
• 40:16
  I mean, she wanted mine. She's got she's got like a
• 40:18
  million followers and she just wanted mine, you know, for
• 40:21
  checking in the first one, checking in a beer, you know,
• 40:23
  and I talk about next second locker.
• 40:25
  I'm like, hey, you know. That might that could be a viral
• 40:28
  video. Right.
• 40:29
  Really. That could be.
• 40:31
  That could be. I'll host that tomorrow, open
• 40:32
  that tomorrow. Yeah, I'll.
• 40:33
  Be too drunk. Today.
• 40:34
  That's awesome. Yeah.
• 40:37
  Do you have a guilty pleasure beer as in I think it's like
• 40:41
  like a a go to like absolutely not craft beer.
• 40:44
  Kind of. Absolutely.
• 40:45
  All right. What is it?
• 40:45
  Because everybody, everybody has 1 hams.
• 40:48
  Hams. Hams, we did a blind taste test.
• 40:51
  Yep. And Hams was in the blind taste
• 40:52
  test a few years ago. Yeah.
• 40:54
  It wore our. Blinds.
• 40:55
  I've recently had hams for the first time.
• 40:57
  Have you ever been to Ernie's? No, I don't think so.
• 41:00
  It's. A dive bar underneath, up, down.
• 41:03
  OK, right there in East Nashville.
• 41:06
  Yeah, and they just have hands on, I don't know, I was playing
• 41:09
  pool. They have a dive bar game called
• 41:11
  Toad in the Hole. That one.
• 41:15
  It's it's just it's a great dive bar.
• 41:16
  I love, I love a unique dive bar game.
• 41:19
  You just go there, you drink a ham, so you play pool.
• 41:21
  Yeah. Hams was good and then when we
• 41:24
  were doing that, we were getting ready for that blind and we're
• 41:27
  all kind of finding like random shitty beer is what we're out to
• 41:31
  get. OK And I found this game, I
• 41:32
  didn't know what it was. I guess it's a Miller product.
• 41:34
  I think Miller makes it in some form or whatever course.
• 41:36
  And then we genuinely liked it. Not only did it win, I think we
• 41:40
  kind of genuinely liked it. Hams not too bad.
• 41:43
  Yeah, that's why not. Using it to take the shot.
• 41:47
  Yeah, they also have it's called a ham and egg, which I have.
• 41:51
  I should do it for a video but I think it's like a like a hard
• 41:55
  boiled egg and you have it and Chuck it.
• 41:58
  Oh wow, I'm going. To have to look for that one I.
• 42:02
  Think it's a pickled? Egg, cum and eggs.
• 42:05
  It's a pickle. Gets in the beer.
• 42:06
  I guess it. I guess it doesn't matter.
• 42:07
  You get your you get your protein, you know, you get some.
• 42:10
  Yeah, yeah. So you're as a champion?
• 42:12
  And you chug, I know you talked about the Guinness thing in the
• 42:15
  in the photo booth, but can you chug a?
• 42:17
  Beer not great, I can chug, so Guinness I typically is the one
• 42:20
  I can Chuck. You can.
• 42:22
  Yes. You think it's because it's got
• 42:24
  the? Time limit.
• 42:25
  It was the time limit of having to chug it sure within the.
• 42:28
  And it's less carbonation because it's, it's not CO2,
• 42:30
  it's, you know, whatever it. Was like a nitrite.
• 42:32
  I started drinking beer. My SO, my dad worked for Gold
• 42:35
  Coast in Florida, so he sold Miller products.
• 42:37
  So the first beers that I ever tried were super high carb and I
• 42:41
  was like, I don't like beer. First beer I ever tasted.
• 42:44
  I was like Nope, no, no. And then I had a Guinness for
• 42:46
  the first time and I was like, OK, wow, this is smooth.
• 42:49
  This is like a milkshake. Yeah, I could get down with
• 42:51
  this. And then I started exploring
• 42:54
  quarters and brown ales, Yes, black loggers and that.
• 42:57
  Then like, that was my world opened up to beer.
• 43:01
  But Guinness? Actually, technically not even
• 43:03
  Guinness car bombs. An Irish car bombs.
• 43:05
  Yes, I've had those. Been a long time.
• 43:09
  So Guinness really is your gateway beer.
• 43:11
  It's a craft beer. Kinda, yeah.
• 43:13
  I mean I. Don't think I've heard that
• 43:15
  before. And Guinness is also misleading
• 43:18
  because you see the color and you think heavy, right?
• 43:21
  And even like even maybe bitter and dark.
• 43:23
  And I mean, it looks dark. It's actually an amber and
• 43:25
  color. You probably know that already.
• 43:26
  But it's it's not as heavy as you think.
• 43:28
  The cowards aren't as heavy as you think it's and it is fluffy
• 43:31
  because it's Nitro versus GO-2. I really, I really wish that
• 43:37
  untapped would have been around back in like, you know, 1998
• 43:40
  when I moved here. Oh my God, I came into this
• 43:41
  brewery well, when the the different location and I started
• 43:45
  having their beer because that, I mean, I remember at the time
• 43:48
  IPS is like, what the heck are these beers?
• 43:50
  And they're all good. I wish I would have checked them
• 43:53
  in then. I know, I know after.
• 43:55
  The first beer check in in 98. Yeah, that would have been cool.
• 43:59
  That would have been cool. You'd have been the OG of of
• 44:01
  around telling everybody like. Do you know how?
• 44:03
  And say, hey, do you know who the heck I am?
• 44:06
  In the first check, I mean everything.
• 44:07
  I'm here keep. Everybody in the line.
• 44:10
  That's right. Hello everybody.
• 44:11
  Hello. This girl's got a great sense of
• 44:15
  humor. Do you ever do Beer Fest?
• 44:17
  You like to go to Beer Fest and stuff?
• 44:19
  I haven't. Been so many.
• 44:21
  That's gonna be good content. Though it would be.
• 44:23
  I used to go to them all the time in Florida, but I have, I
• 44:26
  really have. I think the last one I went to
• 44:27
  is the winter. Warmer.
• 44:29
  I miss winter warmer. So good.
• 44:31
  Did you go to the very last one? It was inside at marathon.
• 44:35
  No, I. Went to the one.
• 44:37
  Before they were always outside, at least the ones.
• 44:38
  I had I did love there was a an Underberg cheers like a communal
• 44:41
  Underberg cheers, which I guess that is a tradition.
• 44:44
  Is it, I don't know, around? I was too hammered by the end of
• 44:46
  that thing. Well, yeah, Underberg.
• 44:48
  Well, because everything was like 11:50.
• 44:49
  Percent, everything, everything. The last one they did, you know,
• 44:53
  Ryzone produced it and we talked to them about it.
• 44:56
  And the last one, because every year I had been at least for
• 44:58
  three years, it was always outside.
• 45:00
  And they moved it a couple times, this park and that park.
• 45:02
  And it was in December, so the weather could be finicky, I
• 45:06
  guess. And it kind of a little rain,
• 45:08
  but be warm, you know, it wouldn't be terrible.
• 45:10
  But the last one was inside, Yeah.
• 45:12
  And then it was became the last one.
• 45:13
  Is it? It's over.
• 45:15
  They don't do it. Anymore yeah it's too it's the
• 45:16
  beers are so expensive that's so sad because they're all those
• 45:19
  heavy AB BS and it's it's a niche right not everybody goes
• 45:23
  to those beer that's like you better like those things and pay
• 45:25
  $100 a ticket for and it's. When you're when you're looking
• 45:29
  at a brewery and there's so many different variations in in
• 45:33
  Nashville beer and stuff like that.
• 45:35
  So you are you also looking at like the space, how it is the,
• 45:39
  the atmosphere, the culture is that, that that's really
• 45:42
  something that because I think that's a really big deal for for
• 45:45
  people now, don't you think? Definitely, we'll just want to
• 45:48
  chill and have your beer. Yep, and enjoy the space that
• 45:52
  you're I don't know. Yeah, definitely.
• 45:53
  So when somebody is asking you, because we get this question
• 45:56
  sometimes, you know, maybe they're coming to the town,
• 45:59
  they're coming to Nashville and they're like, can you give me
• 46:01
  like 5 breweries if I have time? Like what are the five?
• 46:05
  It's a hard question. I always tell people to come
• 46:07
  here. Yeah, I always tell people to
• 46:09
  come here. There's there's other ones that
• 46:11
  we, you know, that we may recommend as well.
• 46:13
  That's one of the questions where you go.
• 46:15
  Well, what kind of beer style do you like?
• 46:17
  But are there some of that you recommend?
• 46:18
  Serial people if? You like?
• 46:19
  Well, yeah, that's the first thing I ask about.
• 46:21
  If you like Ipas, I know where to send ya.
• 46:23
  If you like sours I know where to send ya.
• 46:25
  Yeah, yeah. That's awesome.
• 46:27
  But I I think no matter what you like, I usually recommend Monday
• 46:35
  night just because you have a very topless and it's just a
• 46:39
  beautiful space. It is, yeah.
• 46:41
  Hey, not just brew wise because you go to other places.
• 46:44
  What are some other maybe 3 places you just not brew wise
• 46:47
  that you would recommend that someone come to town?
• 46:49
  You mentioned a cocktail place. Oh my.
• 46:50
  Gosh. OK, well, you got to recommend a
• 46:51
  honky tonk because that's why they're in National usually, and
• 46:55
  I'm not a big Broadway girl at all, but I think a must.
• 46:58
  Well, there's two must stops. Actually, I take it back.
• 47:00
  Number one is Robert's Western. World.
• 47:02
  Yeah. Yeah, people say yeah.
• 47:04
  It's just a time capsule. Old school rock'n'roll honky
• 47:09
  tonk. It's like one of the last of the
• 47:11
  OG honky tonks. And then they have a grill
• 47:14
  behind the bar where they do a recession special.
• 47:18
  It's $6. It's a fried Bologna sandwich, a
• 47:20
  moon pie and a Bush light for $6.
• 47:25
  You get $3 and change. I'm kidding.
• 47:29
  You want to go dance and have a little vibey time, Roberts?
• 47:31
  And then also, I love, I always bring my friends to the Wild
• 47:35
  Beaver Saloon. Yeah, I've been there.
• 47:38
  I've been there. I went just a couple of months
• 47:40
  ago for the first time. It's wild.
• 47:42
  Well, literally. OK.
• 47:43
  Half of it is a mechanical bull, yes, and the other half is a
• 47:48
  karaoke bar. Yeah, I was there.
• 47:50
  People watching is like. I was there on a Sunday evening
• 47:55
  a little later than than it is right now, and I was standing in
• 47:58
  front of our right in front of the mechanical bull and just
• 48:01
  watching people get get on that thing and like they mess with.
• 48:04
  Me they. They're like they can keep, they
• 48:06
  can throw you off at any time they want.
• 48:07
  Well, and they'll mess with you before you even get on.
• 48:09
  Yeah. So I was, I'd never ridden a
• 48:11
  mechanical before. So I'm watching everybody else
• 48:13
  go on. I'm like, OK, here's what I need
• 48:14
  to do. I need to like, because it's
• 48:15
  like a air mattress almost sort of situation, knowing I need to
• 48:20
  jump and then jump on the bowl like this.
• 48:23
  He saw me planning that. He saw me jumping and he moved
• 48:27
  the bowl so that I cleared it completely.
• 48:30
  My hat fell off. And then as I go to pick up my
• 48:32
  hat, he has the bowl and the butt cheek.
• 48:36
  Like they messaged me back. Yeah.
• 48:39
  Oh yeah. How did you do when you finally
• 48:41
  got on it, if you got on it? I got on it, yeah.
• 48:43
  I mean, not bad, yeah. They do let you go a while and
• 48:46
  they're like, hey, you think you kind of get into a rhythm
• 48:49
  because you can. Watch them looking for it.
• 48:50
  It was my sister's Bachelorette party, so I was in like cow
• 48:52
  print, cowgirl hat, like I was asking.
• 48:55
  You. Yeah, but when you first moved
• 48:57
  here, when you first moved here, though, I'd love to hear the
• 49:00
  first time you went down on Broadway.
• 49:01
  Yeah. I always tell people if you if
• 49:04
  you come to Nashville, you got to do the Broadway experience
• 49:07
  just once. Yeah.
• 49:08
  You may not go back. Yeah, but it is, it is nothing
• 49:12
  you'll ever see, I don't think anywhere.
• 49:14
  Else, absolutely not. That wasn't a little culture
• 49:16
  shock because I moved here from Italy where we were under full
• 49:19
  lockdown. Sure.
• 49:20
  Yep. So just the contrast, just being
• 49:23
  able to sit in a bar. I was, I was.
• 49:25
  I didn't even know how to act. I didn't even know how to speak
• 49:27
  to people. Any Yeah, I've been under
• 49:29
  isolation in Italy for so long that we came to Nashville.
• 49:33
  I was like, wow, this is great. This is actually crazy.
• 49:36
  When I remember when COVID hit and everything got locked down
• 49:40
  and shut down for a little bit, even Broadway, I drove down here
• 49:45
  just to drive around and take a picture because I was like,
• 49:49
  you'll never see this again. In fact, there were some police
• 49:51
  officers that were just standing on the side of the road, you
• 49:54
  know, standing around Broadway. And I'm like, hey, guys, you
• 49:56
  know, good to see ya. Thanks for what you do.
• 49:58
  Whatever. Yeah.
• 49:59
  But yeah, you just would not. And all the years I lived out
• 50:02
  here, I lived in this area, I was like, you never saw Broadway
• 50:05
  empty. That was me in Italy, yeah.
• 50:07
  The Coliseum was empty, this fountain empty.
• 50:10
  Amazing. Absolutely amazing.
• 50:14
  Let's go back to Instagram for a minute.
• 50:16
  Other things on Instagram you see other people do and you're
• 50:19
  like, knock it off. Knock it off.
• 50:22
  Yeah, it could be trendy. It could be like or just.
• 50:25
  They keep making the same mistakes over to.
• 50:26
  Us. That's what I say to Scott.
• 50:27
  Sometimes. By the way, that's what I say to
• 50:29
  Scott sometimes when he's posting stuff.
• 50:32
  Hey, Knock. Knock it off.
• 50:35
  We got a joke like brothers. I'm just kidding.
• 50:37
  I feel I'm I almost have like a maternal approach to Instagram.
• 50:44
  So it's specifically my friends when they post, I almost want to
• 50:48
  guide them and coach them into how they could make their
• 50:52
  content better. So those my friends send me
• 50:55
  reels all the time and I'm like, trim the beginning off, cut that
• 50:58
  out, knock off the customer service voice.
• 51:02
  Like I coach my friends on how to improve their pages.
• 51:07
  We, we could use a little advice and not to get it for free.
• 51:09
  However, should we show like we, we do, you know, we do a lot of
• 51:13
  like we might come in here, we might take pictures of the beer
• 51:15
  and of the place and once in a while we might throw a picture
• 51:18
  of ourselves in there. Should we put ourselves in those
• 51:20
  things more often, whether it's a quick little reel or.
• 51:23
  Something they want to see faces.
• 51:25
  Yeah, they need to associate the page with you.
• 51:29
  Yeah, they have to fall in love with you.
• 51:31
  They're not going to fall in love with you.
• 51:32
  And that's, yeah, we do a lot. We do a lot of this, right and a
• 51:35
  lot of that yeah, kind of thing. And and we do some of it.
• 51:38
  We don't. It's probably.
• 51:39
  And it's it's, it takes, it's a lot of exposure.
• 51:42
  What do you call it? Oh, no, what's the word exposure
• 51:45
  therapy? Almost sure, because it's
• 51:47
  uncomfy to record yourself in public, but you almost have to
• 51:49
  do it so often that you don't think about.
• 51:50
  It anymore, yeah, like walk in and just like, hey, first thing
• 51:53
  we do, you know, is whatever. That on everything you record,
• 51:56
  you don't have to post, but it's good to have it.
• 51:59
  And we do the thing, and I think that's why we don't do it
• 52:01
  enough, is when we do the podcast, we'll drop clips of the
• 52:05
  episode. But we've already done that, you
• 52:07
  know what I mean? So that's easy.
• 52:08
  It puts us out there, but it's just a clip of the episode
• 52:10
  versus coming in here and talking about drinking the beer
• 52:13
  with our faces on. It yeah.
• 52:14
  I mean, we did a little TikTok before we got started.
• 52:16
  Yeah, Yeah, we did. I hope it comes out OK.
• 52:18
  Yeah, I think, I think you're probably fine.
• 52:20
  Well, and you know people's attention spans are so short
• 52:22
  anyway you need. To follow up within the 1st
• 52:24
  2:00. Seconds.
• 52:25
  You really do, I would say. Say the one thing a lot of
• 52:28
  people make the mistake of is that they say let me tell you or
• 52:32
  let me show you, and by the time you finish saying that people
• 52:35
  are. Yeah, they don't care.
• 52:37
  Yeah, just. Get to the point immediately.
• 52:39
  Tell your story. Tell the story that only you
• 52:42
  can. People want to hear it.
• 52:44
  That's good. Yeah.
• 52:44
  Everything from your perspective, your thing and
• 52:47
  like, yeah, I know that's cool. We don't do it enough.
• 52:49
  We recognize it. If anything that influence their
• 52:51
  culture is cringy now. Yeah, if it's like get ready
• 52:54
  with me while I'm meeting me, they're just like.
• 52:56
  I know, like I know videos, we don't get into the whole thing,
• 52:59
  but like, you know, under certain time or certain time
• 53:01
  frames are good. You know, they're better 15 to
• 53:03
  30 seconds, whatever that is. And it tells you because there's
• 53:06
  a stat in in, I know we got it in Spotify.
• 53:09
  Maybe it's an Instagram too, where it's like, oh, they've
• 53:11
  listened for this long or they've retained, you know what
• 53:14
  I mean? Like it's like, OK, after so
• 53:16
  many, they just drop off. This is your retention.
• 53:18
  Whatever. It's about 15 seconds.
• 53:20
  About 15 seconds. You got 2 seconds to hook them.
• 53:23
  Yeah. Yeah, and like 8 seconds to keep
• 53:25
  them. We're doom, doom scrolling and
• 53:27
  so we're gonna have to make something where, I don't know,
• 53:29
  probably I fall down or something.
• 53:30
  Or yeah, it'll be me. Fun.
• 53:32
  Oh, I push you down. It'll.
• 53:33
  Push me down. Well, we might.
• 53:34
  Shoot it. That would be fantastic.
• 53:37
  I'm not doing that today. I'm gonna need a practice,
• 53:40
  really. What I'm I'm in a double dog.
• 53:42
  Dare you to do it all right? All right, I'm gonna.
• 53:46
  I'm gonna screw it up. I will I will give you all right
• 53:51
  specific details. OK, here we go, do something
• 53:53
  like this. Let's explain all this real.
• 53:55
  Quick, Yeah. So the main thing is hold on.
• 53:58
  The way you're holding it, you're gonna hurt these fingies.
• 54:00
  OK, So I hold it here. Wait.
• 54:04
  Hold on. Now, I got to think about it.
• 54:07
  I haven't done this in a little while.
• 54:09
  Hold on. Let me.
• 54:09
  I think maybe. See.
• 54:11
  Yeah, now I got in practice. Hold on, let me.
• 54:14
  Yeah, like that. So this one kicks that one off.
• 54:21
  She got all right two and then the OK, your ring finger and
• 54:24
  your pinky are between the box. Actually, I think when I did it
• 54:26
  for the other video, I did it like that.
• 54:28
  So that way you're only really kicking this pinky and it's not
• 54:30
  so bad. So I learned the hard way.
• 54:33
  I had a wedding ring on it. I won't even make.
• 54:35
  My bone. I won't even get the hold right.
• 54:38
  So you just have to position it so that it's right under the
• 54:41
  lip. Yeah.
• 54:42
  And you need boots. You need some solid boots.
• 54:44
  OK. And you just give it a good.
• 54:46
  OK. Like you probably just do it
• 54:48
  even like that. OK, so in my mind, I've already
• 54:51
  done it because you described it so well.
• 54:53
  So how about we get you to do it?
• 54:54
  OK? Would that become a boots?
• 54:55
  All right, you want your boots. Here's come the boots.
• 55:00
  Do you? Prefer a camera angle that's
• 55:02
  just in camera and come the boots.
• 55:04
  Would you prefer a different camera angle or what do you
• 55:06
  want? No actual.
• 55:07
  You tell me, I'll position myself.
• 55:09
  I'm sure we'll be. On we can move that if we need
• 55:10
  to. We.
• 55:11
  Don't need a mic, do we? I'll just.
• 55:13
  No, no, you want to. Do that just a camera.
• 55:16
  If I don't do it in one shot, I'll be very disappointed in
• 55:18
  myself. We can edit that out, but I
• 55:21
  promise we won't need to. We need another.
• 55:23
  Round. Like why are there different
• 55:27
  beers at the end than when we started?
• 55:29
  How many times have you done this by the way?
• 55:31
  I've. Lost count.
• 55:32
  Well, so the first time, the one that went viral, yes, about a
• 55:35
  six pack, Yeah, and we tried it several times, but I ended up
• 55:38
  posting the first take. Right.
• 55:40
  It was, yeah. So you're becoming like an old
• 55:43
  pro at this now. Not old pro.
• 55:45
  You become a pro. No more pressure.
• 55:49
  No more pressure. Nervous.
• 55:50
  Nervous. OK, tell us what you need on the
• 55:53
  the camera. Can you see my heel?
• 55:59
  Yes. Do you want?
• 56:02
  Me to move it back. So like this OK, let.
• 56:09
  Me, get out of the way. Proud loves it you.
• 56:23
  Got it. Great job.
• 56:27
  That's awesome. And on the first try too.
• 56:33
  I'm telling you what? Oh, that's.
• 56:35
  Great. We've we've been doing this
• 56:37
  podcast for about 3 years and I'll tell you what, we've never
• 56:39
  had anything like that on the podcast episode.
• 56:42
  It was really awesome. I'd be here till Tuesday trying
• 56:44
  to get that thing I promise you I made.
• 56:46
  The mistake of putting my ring finger, you give it a little
• 56:49
  kick. You've also done a thing where
• 56:51
  I've never, I guess I've never really tried it.
• 56:53
  Yeah, the thing with the ring. You did a thing with the two
• 56:56
  cans. Oh yeah.
• 56:58
  Yeah, I guess that's you just wedge that one in between.
• 57:01
  The bottom of the cans and. The other one, Yeah, I've never
• 57:04
  tried it in this. All right, remind me to do this
• 57:06
  on Friday. Yeah, practice up, practice up
• 57:08
  all. Right.
• 57:10
  Yeah, all. Right.
• 57:11
  Go home. Go home tonight.
• 57:12
  Practice. I'm not going.
• 57:14
  Home, yeah. Stand outside in your backyard,
• 57:17
  practice if you fall down a couple times, don't worry about
• 57:20
  it. I'm sorry, you're the one that
• 57:21
  should be giving him tips, Yes? Not me, I.
• 57:23
  Think I. Think I could do it you?
• 57:25
  Do right now all right. No, we'll, there's only one, so
• 57:28
  I can't. There's only two bottles in the
• 57:30
  whole building, so she's trying to put me on.
• 57:34
  I'm not gonna do it today, but I promise you I will do it.
• 57:39
  And then you'll see the video one way or the other, making you
• 57:41
  noise, good or bad they're making.
• 57:43
  You noise. This whole noise.
• 57:47
  By the way, shout out to Anna over here giving me a beer.
• 57:49
  She's way over there, though. She's way over there.
• 57:53
  Well, thank you, Anna. We really appreciate you.
• 57:56
  Yes, yes. You wanna learn right now?
• 57:58
  You doing right now? We love Anna.
• 58:04
  You could do it again. Maybe you could do it.
• 58:06
  No. I'm all scared, obviously.
• 58:10
  What are you? Afraid.
• 58:12
  Of that that camera. Well, you I mean.
• 58:15
  You're and all these people I. Know I can't, I can't follow you
• 58:18
  in such great talent, so you know, I'll leave it at that. 4th
• 58:21
  of July, yes, if Sam Adams. Nevermind. 4th of July if Uncle
• 58:26
  Sam, Sam Adams. Maybe even the same question.
• 58:28
  Maybe Sam Adams. Uncle Sam, Uncle Sam, do you
• 58:31
  have an do you have an Uncle Sam, by the way?
• 58:33
  Uncle Sam? Yeah, OK.
• 58:35
  My all my uncles are Cuban so. OK.
• 58:38
  Chu Chos is my. OK.
• 58:40
  If Sam Adams or Uncle Sam walked in to this brewery right now,
• 58:46
  what beer would you recommend so that I.
• 58:48
  Don't know this is tasting real good I.
• 58:50
  Know that's a pretty. Good beer.
• 58:51
  Yeah, it's a pretty good beer. So good it is.
• 58:54
  I know. It's been sitting here.
• 58:55
  It's not even cold and it's good.
• 58:58
  And we can say it's it's bird in America.
• 59:00
  It's bird right over there. That's right.
• 59:02
  German style. But I think, I think you'd
• 59:04
  appreciate that, you know, that it was a German style, right?
• 59:07
  Yeah. And bird in America?
• 59:09
  No. But it's bird right here.
• 59:10
  It's a bird. It's American beer.
• 59:12
  True. True.
• 59:13
  I think it's OK. Yep.
• 59:15
  We talked a little about social media.
• 59:16
  We talked a lot about social media, some stuff people should
• 59:20
  do. Are there trends that you hate?
• 59:23
  Trends that I hate. I guess it's hard to say because
• 59:26
  trends come and go. There's like a trend.
• 59:29
  You're like, I don't know, like what was one when people were
• 59:32
  throwing breweries, were throwing beer in people's faces.
• 59:34
  Did you? Did he?
• 59:36
  Yeah. I did that one with MRO I.
• 59:37
  Think I would like that one actually.
• 59:39
  I think I would do better if I didn't like have it splashed at
• 59:44
  me, but if I just sniffed it. I think I would, yes.
• 59:46
  Yeah, Yeah, that's fair. We need to do that.
• 59:49
  We need to do the beer in the face so you can throw it at me.
• 59:51
  It's. There is a trend, you guys.
• 59:53
  Should do actually. OK, so have you seen where they
• 59:56
  have a blind box? They'll set up a good cardboard
• 59:58
  carton and then they'll have holes in the carton with a straw
• 1:00:02
  and you have to try to guess like so they'll do like milk,
• 1:00:04
  orange juice, Sprite, or they'll do like a lineup of energy
• 1:00:08
  drinks. You guys should do it with like
• 1:00:09
  your go to beers and try to guess.
• 1:00:11
  And guess what? The beer is OK, I have seen
• 1:00:15
  those. And then somebody will put
• 1:00:16
  something weird in one of them. They're.
• 1:00:18
  Like. I would do it.
• 1:00:20
  By the way, I would do that. Mike from Broadcast Brewing just
• 1:00:23
  walked in here. He's out of his island.
• 1:00:25
  What's he doing here? You could have one can of baked
• 1:00:27
  beans just like as a a sleeper. Throw a pickle beer or something
• 1:00:33
  in there. It's Oh my God.
• 1:00:35
  I've never had a pickle beer, actually.
• 1:00:36
  PBR's got one out, Gorillas. Never had a pickle beer I've.
• 1:00:39
  Never had a pickle. Beer.
• 1:00:40
  I got the child. Trimed it.
• 1:00:41
  I do like a savory cocktail so like a pickle martini I feel
• 1:00:46
  like I would love. I've heard I saw something
• 1:00:47
  yesterday which I don't know how I feel about it, but it was a
• 1:00:50
  Caesar salad martini and then it was garnished with croutons.
• 1:00:55
  Have you? Seen this?
• 1:00:56
  No, I think I would try it though.
• 1:01:00
  Yeah, I think I would. I like a dirty martini with blue
• 1:01:02
  cheese all so. Pickle beers are something to be
• 1:01:05
  explored, I think, but the spectrum is so vast.
• 1:01:10
  Like if you can get something that's really light and just
• 1:01:11
  kind of maybe like a colch or, or something that's kind of
• 1:01:14
  pickly or Goza, and then you can get something that's literally
• 1:01:16
  straight pickle juice. Yeah.
• 1:01:18
  PBR's gorilla one is wasn't bad. Yeah.
• 1:01:21
  It's kind of what you thought it was going to be.
• 1:01:23
  Yeah. So I would say, I would say try
• 1:01:25
  some even if you didn't like 1. Like there's something he like
• 1:01:27
  there's something. Different.
• 1:01:28
  I tried recently. I tried the Bush Apple.
• 1:01:31
  Yeah. I mean, I want to try it, but
• 1:01:33
  yeah. You got to try it.
• 1:01:34
  It's. It's the only variation of a
• 1:01:36
  pickle beer that I didn't like. Was a spicy pickle beer.
• 1:01:38
  I was like, I'm out on that one. Yeah, it wasn't really my thing.
• 1:01:42
  I'm not even a pickle girl in just no yeah, but I do like on a
• 1:01:46
  burger all I like a pickle. I said it's like all I won't ask
• 1:01:49
  for it with no Pickles because I want to take it off and have
• 1:01:51
  like the yeah, the. Yeah, it's.
• 1:01:54
  I think you should try them. If you come across one, try it
• 1:01:56
  and if you don't like. It you guys have my favorite
• 1:01:57
  burger in town burger. Oh man, pharmacy has a pretty
• 1:02:02
  good pharmacy has a really good one.
• 1:02:05
  There's a smash burger at Mill Creek and no one's in that food
• 1:02:08
  truck. Freaking amazing.
• 1:02:11
  That's good God. There's another one that came
• 1:02:13
  across my I've not been to Cletus and I want to go to
• 1:02:16
  Cletus. I know they make good burgers.
• 1:02:19
  And what's yours? I like dream burger.
• 1:02:23
  Green burger, Green burger. I haven't been there.
• 1:02:24
  OK. Food truck that's always parked
• 1:02:26
  outside of vinyl top. OK.
• 1:02:27
  Phenomenal burger. Have you been to Joylands?
• 1:02:30
  Yeah, no, I haven't been. There.
• 1:02:32
  OK, that's a good one. Brave idiot.
• 1:02:34
  I only know they're from the hot chicken.
• 1:02:36
  Really really good burger and they also have a pesto potato
• 1:02:40
  salad. OK, nice.
• 1:02:43
  I'm a shout out to Bad Luck Burger Club too.
• 1:02:45
  They're good over there. Yeah, yeah.
• 1:02:46
  That's something I want to talk to you about cuz you're in that
• 1:02:48
  area. Some in East Nashville Honey
• 1:02:50
  tree meatery. Have you been in there?
• 1:02:52
  You have to go in. There.
• 1:02:53
  I've never been a mean girl. Huh.
• 1:02:55
  I've never. Been a mean girl, but I will.
• 1:02:57
  I mean, I'll try it again. They've got beer, but they make
• 1:02:59
  phenomenal cocktails, OK with their meat, but they use it like
• 1:03:04
  you can do like an old fashioned and they'll use the meat as a
• 1:03:06
  simple it's it's phenomenal. I'm telling you the same way
• 1:03:09
  until we discovered them. I mean, we didn't discover them,
• 1:03:12
  but when we when we realized where they were and we love
• 1:03:15
  those guys. The place is fantastic.
• 1:03:17
  The outsiders area they went bar of the year and the national
• 1:03:20
  scene went Yanis full of long cocktails.
• 1:03:24
  I think you really liked it. And they're good dudes, too.
• 1:03:27
  They're running place, yeah. Good dudes.
• 1:03:28
  They do they do me flights. They do one in the fall.
• 1:03:34
  It's a mold Mead where it's like a winter, like a warm winter
• 1:03:37
  drink. I can't say how much we love how
• 1:03:39
  much I love them so much. I subscribe to their quarterly
• 1:03:44
  Mead club. Hey, you get like news all the
• 1:03:47
  time. So just a recommendation.
• 1:03:49
  All right, I will check it. Out I go in there.
• 1:03:51
  I go to Up down in Ernie's often.
• 1:03:53
  It's like. It's like that.
• 1:03:55
  Pop skip and a jump away. And our friends at Stoke House,
• 1:03:58
  which is around the corner, go visit them.
• 1:04:01
  That's where what's it called used to be.
• 1:04:04
  Crazy Gnome. Crazy Gnome.
• 1:04:06
  Yeah, yeah. Yeah, yeah.
• 1:04:07
  Where's it? Fantastic food, fantastic beer.
• 1:04:09
  You know, they're across the street from Living Water.
• 1:04:11
  It's not directly, but right there, you know, touch the Main
• 1:04:13
  Street liquor store right there. I think you, you like that
• 1:04:15
  place. Good solid traditional beers.
• 1:04:18
  Yeah, too. So I think you'll like that too.
• 1:04:19
  So, yeah. So good stuff.
• 1:04:21
  We should wind down. You got stuff to do.
• 1:04:24
  We've kept you a while. Anything we didn't touch on, you
• 1:04:27
  want to you want to throw out there.
• 1:04:29
  Stuff you got coming up events say how cool you are.
• 1:04:33
  You know that. Kind of stuff, or it was just
• 1:04:34
  nice hanging out. With you guys, Yeah.
• 1:04:38
  This is your first podcast from what I understand, yeah.
• 1:04:41
  Well, that's awesome. Cheers to.
• 1:04:43
  That as high profile as you are, this is your first podcast, so
• 1:04:48
  that's. Awesome.
• 1:04:49
  You know, I got to tell you honestly and follow you again,
• 1:04:53
  your business ventures, people are interested where should they
• 1:04:55
  go and. You need a pink T bird?
• 1:04:58
  Yep, that Dolly carton. Yep, if you need a turquoise
• 1:05:02
  F100 Tanya Trevor, and if you just want to follow along my
• 1:05:05
  beer adventures, it's Kelsey Simon Says.
• 1:05:08
  Well, you're killing it with a success.
• 1:05:10
  And you know what, it's it's great to see a good story.
• 1:05:12
  Somebody that's moved to Nashville.
• 1:05:14
  Yeah. And life is going great for him
• 1:05:15
  on that, on that end. We're glad you stayed.
• 1:05:17
  We're glad you came. Yeah.
• 1:05:18
  And you said you're not going anywhere.
• 1:05:21
  You're going to be here a while. Good.
• 1:05:22
  Nah. Good.
• 1:05:23
  Absolutely. Congratulations on everything
• 1:05:25
  you've done. Yeah, we can't wait for the
• 1:05:26
  Super Bowl content that comes out for years.
• 1:05:28
  I've already. I've already planned in the
• 1:05:30
  concert, yeah. You know what and let's raise
• 1:05:32
  our beers OK OK and say happy 4th of July 250 years celebrate
• 1:05:39
  it we're. Going to yell it out here.
• 1:05:40
  Happy 4th of July everybody. Whoa 2 50 cheers.
• 1:05:45
  Cheers to Kelsey. All right.
• 1:05:48
  Cheers, everybody. Brewery Underground podcast.
• 1:05:50
  Thank you, Kelsey. Cheers.
• 1:05:52
  Thank you. Cheers.
• 1:05:56
  That was awesome. That was awesome.
• 1:06:00
  So this is a little postscript. We just we literally just ended
• 1:06:06
  and Kent Taylor walks in the door.
• 1:06:07
  So we're just going to say hello.
• 1:06:10
  He's not here. Kent says he's not here and he's
• 1:06:12
  off. So anyway, good to see.
• 1:06:16
  No. Anyway, let's go back to her
• 1:06:20
  here with the conversation. All right, we're out.
• 1:06:24
  Peace you don't need. A little bit maybe like a little
• 1:06:29
  like a little, would you? Put your face just on the camera
• 1:06:32
  real quick. Oh.
• 1:06:34
  Wow, you could come right here. Just come back to my cows.
• 1:06:36
  We. Talked about you because I feel
• 1:06:38
  like every time I hear about something like in.
• 1:06:44
  There, Say hi, Kent. Duck down, duck down a little.
• 1:06:48
  There we go. Oh, this is bonus coverage.
• 1:06:58
  Hey world, Kent Taylor. Kent Taylor.
• 1:07:01
  Seven people, Seven Hello 7 people.
• 1:07:08
  Owner of Blackstone Brewing Company.
• 1:07:10
  That's all right. Thank you for letting us be
• 1:07:11
  here. I know, I think you just invaded
• 1:07:17
  but we keep going till they say no.
• 1:07:21
  Kent, we're gonna we're gonna say this even though we may
• 1:07:24
  embarrass her. We're going to say it anyway.
• 1:07:25
  We appreciate you and everything you've done for beer in
• 1:07:29
  Nashville. I mean, I I was just telling her
• 1:07:31
  I said I moved here in 1998 and this was the very first place I
• 1:07:35
  went to get crappier. So, you know, thank you.
• 1:07:38
  After all these years, it's still getting it done, man.
• 1:07:41
  Yeah. Here, love it, love the place,
• 1:07:45
  so we won't keep you lying. I know you don't you don't want
• 1:07:47
  this, but but thank you. Thank you for spending a couple
• 1:07:49
  of minutes and it does double beauties because our sales are
• 1:07:52
  at plushy. It's Sunday to do Silo right.
• 1:07:55
  Right. They always bring your watches.
• 1:07:57
  Oh. Do you?
• 1:07:58
  Well, I got like. To my office I've got espresso.
• 1:08:01
  Oh, no, wait, the the office here.
• 1:08:03
  No, in my office. OK, OK.
• 1:08:05
  I'll say we're about to rate your office.
• 1:08:12
  This is Grace has always been a fabulous place.
• 1:08:13
  My legacy says it's always been a special place in our heart.
• 1:08:15
  Blackstone it's, I mean the original, and when we came here
• 1:08:18
  it was Blackstone and it still is.
• 1:08:21
  Yep, you guys bake. Yourself at home?
• 1:08:23
  Looks like you are. Yeah.
• 1:08:25
  We're gonna we're gonna start leaving a little bit of
• 1:08:27
  equipment here every time. We're gonna get.
• 1:08:32
  It's a lot of the Hulk it. We're waiting for that episode.
• 1:08:35
  One day, though, we're gonna get you and Scott Murray together.
• 1:08:39
  One day. On a podcast episode.
• 1:08:41
  We're gonna do it. Yeah.
• 1:08:44
  You're gonna shotgun a beer, too.
• 1:08:45
  She just did one. And I did not do shotgun.
• 1:08:48
  OK, she did shotgun. A beer.
• 1:08:52
  She actually did the Yeah, yeah. She wanted me to do it, but you
• 1:09:02
  didn't want. I didn't want to load.
• 1:09:05
  On this. She did it well.
• 1:09:08
  If I did it, there'd be blood on your floor.
• 1:09:10
  You don't want that A. Lot of.
• 1:09:14
  Pressure. I'm a little nervous sitting
• 1:09:15
  next to you. Honestly, all this ago.
• 1:09:19
  We didn't mean to disrupt you, but thank you very much.
• 1:09:23
  We appreciate it. That's great.
• 1:09:24
  Thank you so much. Good to talk to you.
• 1:09:26
  I always love you, man. Thank you.
• 1:09:27
  I don't think we met. Just hang with us.
• 1:09:35
  We're here all the time. Thanks, Ken.
• 1:09:41
  There we go. Just catch my breath.
• 1:09:43
  There. That's that's, that's the
• 1:09:44
  godfather. Yeah, the man, the man himself,
• 1:09:48
  ladies and gentlemen, I was. Like just come.
• 1:09:51
  On and he did come on. Take a little.
• 1:09:54
  Seat if we had started when we're going to start, that
• 1:09:56
  wouldn't have happened. So it kind of worked out for a
• 1:09:58
  reason. This is this the.
• 1:09:59
  Stars have aligned there. We go.
• 1:10:02
  This is like the encore edition of the Brewery Underground
• 1:10:04
  podcast. I'm not happy.
• 1:10:08
  I am. I'm not sure.
• 1:10:08
  I'm not worthy. We're not worthy.
• 1:10:09
  I'm not. Sure, I'm OK this beer.
• 1:10:13
  I'll be. OK, hey, you know what?
• 1:10:14
  It's 4th of July. We're recording this or the
• 1:10:18
  episode of Round Fourths. Why?
• 1:10:19
  We're starting it off with a big old bag.
• 1:10:22
  Happy 4th of July to me. All right, We're out of here.
• 1:10:27
  Thank you. Thank you.
• 1:10:29
  Thanks, guys. Thanks, Blackstone.
• 1:10:31
  Cheers. We should.
• 1:10:32
  That was fucking awesome.