Latest / The Skol Hop / The Skol Hop Brew Day 2025! | TSH Ep. 80

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The Skol Hop Brew Day 2025! | TSH Ep. 80 · The Skol Hop

• 0:00
  Speaker 1: All right, Ay, Vikings fans, welcome into another episode of
• 0:03
  Speaker 1: the School Hop. I'm Evan and I'm Austin. We're just
• 0:05
  Speaker 1: a couple of dudes from Iowa. We like drinking beer
• 0:07
  Speaker 1: talking about the Vikings.
• 0:08
  Speaker 2: Yep.
• 0:09
  Speaker 3: And if you're watching and not just listening, you can
• 0:12
  Speaker 3: see we're graced with Forrest's presence yet again front of
• 0:15
  Speaker 3: the show for us.
• 0:15
  Speaker 2: Thanks for coming on, man, I appreciate it. And yeah,
• 0:18
  Speaker 2: I mean it's exciting. It's brewdey. Yeah, on location. Why
• 0:23
  Speaker 2: good stuff gonna happen?
• 0:25
  Speaker 3: Yep, that's the main reason you're here. We also kind
• 0:27
  Speaker 3: of like spending time with you. But also Evan and
• 0:29
  Speaker 3: I don't know what we're doing when it comes to
• 0:31
  Speaker 3: brewing beer, so we definitely need you.
• 0:33
  Speaker 2: You guys know enough, we did this last year.
• 0:35
  Speaker 3: I think you're overestimating our knowledge. I'm not driving the
• 0:40
  Speaker 3: car on this one, so I'm not trying to remember
• 0:42
  Speaker 3: every straight.
• 0:43
  Speaker 2: You're the navigator.
• 0:46
  Speaker 3: I'm the like backseat person that says, hey, should we
• 0:49
  Speaker 3: be turning here?
• 0:50
  Speaker 2: I don't know. I like it. We're here, we're brewing beer.
• 0:53
  Speaker 3: It's the second second not the second edition, but like
• 0:57
  Speaker 3: the second second annual.
• 1:00
  Speaker 2: Yeah, that's a good one.
• 1:02
  Speaker 1: And we're also you can't you can't brew beer without
• 1:04
  Speaker 1: drinking beer. So today we're gonna be sipping on some
• 1:08
  Speaker 1: big Grove Moon Rabbit. It's a Japanese style lagger. So
• 1:13
  Speaker 1: I'm excited to crack these open. And yeah, it'll be
• 1:16
  Speaker 1: fun to hang out in the garage for a little bit,
• 1:18
  Speaker 1: drink some beer and make some beer.
• 1:19
  Speaker 2: Yeah, absolutely, we got we have time to I wouldn't
• 1:23
  Speaker 2: say kill, but we got all the beer in the
• 1:27
  Speaker 2: mash ton right now and it just has to kind
• 1:29
  Speaker 2: of soak on those grains for quite a while.
• 1:31
  Speaker 3: So so yep, yep, So go ahead and grab a
• 1:34
  Speaker 3: cold one.
• 1:35
  Speaker 2: Join us school skull.
• 2:06
  Speaker 3: All right, So we just want to say thank you
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  Speaker 3: to show sponsor Big Top Ventures for sponsoring today's episode.
• 2:13
  Speaker 3: If you're looking to take an all inclusive trip to
• 2:16
  Speaker 3: Mexico or Jamaica, go ahead and reach out to Big
• 2:19
  Speaker 3: Top Ventures and they will get you hooked up with
• 2:21
  Speaker 3: the best price possible.
• 2:23
  Speaker 2: How can they reach out to Big Top.
• 2:24
  Speaker 1: Ventures theref Yeah, you should send them an email Big
• 2:27
  Speaker 1: Top Ventures LLC at gmail dot com.
• 2:29
  Speaker 2: We'll put that down here somewhere, probably right over my face.
• 2:32
  Speaker 2: Oh yeah, maybe up above.
• 2:33
  Speaker 1: I don't know, obviously we're in a different spot today,
• 2:36
  Speaker 1: but we'll figure out a way to flash their email
• 2:38
  Speaker 1: up there so that you can type that in and
• 2:40
  Speaker 1: send them an email.
• 2:41
  Speaker 3: Yeah, we've already got their logo on the screen here
• 2:44
  Speaker 3: for us, just repping the Big Top hat.
• 2:47
  Speaker 2: But yeah, go ahead and reach out to them. They'll
• 2:49
  Speaker 2: get you hooked up with the best price possible. Yeah, thanks,
• 2:52
  Speaker 2: Big Top Ventures. So we mentioned this in the opener here,
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  Speaker 2: but we've got this Big Grove. What's it called white
• 3:00
  Speaker 2: No moon rabbit? Moon almost said white rabbit. Well, there's
• 3:03
  Speaker 2: a white rabbit.
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  Speaker 1: Is a white rabbit, which is why I was going
• 3:05
  Speaker 1: to say that moon rabbit. It's a Japanese style rice lagger.
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  Speaker 1: You want to tell us a little bit more about
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  Speaker 1: the beer, Yeah, it's from Big Grove. Basically, a lagger
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  Speaker 1: is nice, crisp, clean, so I think it's only like
• 3:18
  Speaker 1: four and a half percent, so easy crushable, drinkable, but
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  Speaker 1: has a nice flavor profile. The rice really soaks up,
• 3:26
  Speaker 1: you know, and gives that a different flavor than just
• 3:29
  Speaker 1: regular barley grain. So not to say that they didn't
• 3:32
  Speaker 1: use any barley, obviously they did, but it's definitely definitely
• 3:37
  Speaker 1: very tasty.
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  Speaker 2: Yeah, I don't know.
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  Speaker 3: I'm sure I have at some point, but I can't
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  Speaker 3: think of a time where I've had this Japanese style lagger.
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  Speaker 3: And yeah, it's got really good flavor for a lagger.
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  Speaker 3: It's nice, yeah, easy drinking.
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  Speaker 1: It kind of makes me want to go back to
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  Speaker 1: Japan and try like a legit jab not that this
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  Speaker 1: isn't legit because it's a good beer, but I've been
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  Speaker 1: to Japan. I went when I was I think like twenty,
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  Speaker 1: and I wasn't drinking at that point, so I didn't
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  Speaker 1: partake in anything while I was there.
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  Speaker 2: But yeah, it makes me want to go back.
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  Speaker 1: It makes me want to try to find some authentic
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  Speaker 1: Japanese yeah beer.
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  Speaker 2: I'd say over the last year, I've seen definitely the
• 4:14
  Speaker 2: Logger game move their way onto the shelves a lot more. Yeah,
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  Speaker 2: so hopefully we'll see more, not just from Big Growth,
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  Speaker 2: from other breweries as well.
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  Speaker 3: Yeah, and of course you you brought the beer today,
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  Speaker 3: so thank you for bringing it.
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  Speaker 1: This is this is really good. Good job big growth, Yeah, excellent.
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  Speaker 1: I do have a question for you, where did you
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  Speaker 1: find this? Because I don't think i've seen this on
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  Speaker 1: the shelves that are local.
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  Speaker 2: It was at the Devil's Glenn high Ve.
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  Speaker 1: Really, Yeah, maybe we're just not looking hard enough.
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  Speaker 2: Maybe maybe we probably just put it on the shelf.
• 4:43
  Speaker 2: It was interesting, it's not. It was actually in a box,
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  Speaker 2: so I don't know if Big Grows changing their packaging,
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  Speaker 2: so it wasn't just in the plastic handholders. So maybe
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  Speaker 2: that's why you didn't see it so interesting.
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  Speaker 1: I feel like I was there yesterday. I think I
• 5:00
  Speaker 1: was just kind of looking at the show of like
• 5:02
  Speaker 1: we've had that one, that one, We've had that one,
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  Speaker 1: We've had that one, and we're starting to run out
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  Speaker 1: of Iowa beers.
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  Speaker 3: Yeah, I will say that Devil's Glenn Ivey, I feel
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  Speaker 3: like they're starting to sprinkle in some some new stuff.
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  Speaker 3: And maybe that's just breweries making some different stuff too.
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  Speaker 3: I know No Coast said that they're they're going to
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  Speaker 3: introduce a handful of new beers in twenty twenty five.
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  Speaker 3: Obviously Big Grove. I don't know how long they've been
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  Speaker 3: making the Moon Rabbit, but this first time I've ever seen.
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  Speaker 2: Yeah, I think it's fairly new, at least I've never
• 5:29
  Speaker 2: had it before, So yeah, I like it.
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  Speaker 3: I like breweries out there, good job trying new things
• 5:34
  Speaker 3: and and keeping up with the things that are successful.
• 5:37
  Speaker 2: But yeah, we like new stuff too well. I would
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  Speaker 2: also add on to that. I mean during the winter months,
• 5:42
  Speaker 2: especially January February, people you know don't drink as much.
• 5:46
  Speaker 2: You know, they're on the dry January. So even if
• 5:48
  Speaker 2: you're you're on that that wagon, at least pick up
• 5:52
  Speaker 2: you know, a six pack and then drink it, you know,
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  Speaker 2: in a month or so. Those breweries need support, you know,
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  Speaker 2: during those for sure, those those months.
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  Speaker 1: So what but what's kind of a typical rotation like
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  Speaker 1: for a brewery, maybe even like big Grove size, which
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  Speaker 1: is pretty big, Like how often are they folding in
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  Speaker 1: new beers into their rotation?
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  Speaker 2: I mean, it really depends on the brewery. It seems
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  Speaker 2: like Big Groves always they have like their rotation. They
• 6:17
  Speaker 2: obviously they have their year rounds and they have their
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  Speaker 2: their rotation seasonal. So you like, every once in a
• 6:22
  Speaker 2: while you'll see the big ad, you'll see the turtle hunter,
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  Speaker 2: you know, stuff like that, and then every once in
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  Speaker 2: a while they'll throw in something brand new on the market.
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  Speaker 2: So they obviously have the capacity to do it. I
• 6:33
  Speaker 2: mean they have what for locations now, so they can
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  Speaker 2: probably be a little more choosy on what they do
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  Speaker 2: where other brewers they have to be very careful because
• 6:43
  Speaker 2: if you make a beer, it's holding up one of
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  Speaker 2: your tanks for at least a few weeks long, so
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  Speaker 2: you just have to know what you're doing.
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  Speaker 1: So well, speaking of tanks, we've got a tank over here.
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  Speaker 1: We've got a few tanks. Actually, we're making some beer
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  Speaker 1: right now. That's why we're in Austin's garage. This is
• 7:01
  Speaker 1: the second annual brew day for the School Hop, and
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  Speaker 1: we talked a little bit about this on episode seventy nine.
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  Speaker 1: We kind of went back to last year and talked
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  Speaker 1: about the hoppy amber beer that we made, which turned
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  Speaker 1: out really good, so fantastic, And I think we're gonna
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  Speaker 1: do some different things this year in terms of we're
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  Speaker 1: not going to bottle it necessarily right last year.
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  Speaker 2: That didn't work out so well. We'd use those tablets
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  Speaker 2: to bottle a six pack. Yeah, I think you know,
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  Speaker 2: bottling is good when that's your best case scenario. We're
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  Speaker 2: lucky we have a few kegs that we can put
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  Speaker 2: the beer into, and I think it just obviously you
• 7:40
  Speaker 2: can drink it faster because it carbonates quicker than just
• 7:43
  Speaker 2: doing the bottling.
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  Speaker 1: But yeah, well, anyways, this year we're brewing a nut
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  Speaker 1: brown ale.
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  Speaker 2: They are, we are. It's a style that actually I've
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  Speaker 2: never brewed before. I've done variations of brown, but yeah,
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  Speaker 2: we're kind of kick up up a notch and try
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  Speaker 2: something brand new. It resembles a lot of like an
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  Speaker 2: English style brown ale, so that's what you're saying the
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  Speaker 2: other day, So it's pretty cool. I'm pretty excited from anywhere.
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  Speaker 2: From some of the greens hot profile and the yeast
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  Speaker 2: itself are ones that are used more in England, so
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  Speaker 2: I'm excited.
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  Speaker 3: I've been opening up to the darker, the ambers, the reds,
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  Speaker 3: and then i think on episode seventy nine we had
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  Speaker 3: we also had a brown ale from Great Revivalists, and
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  Speaker 3: I'm definitely opening up to that whole world and I'm
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  Speaker 3: liking it a lot.
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  Speaker 2: So I'm really I'm excited for this one.
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  Speaker 3: And like I said the other day on our last
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  Speaker 3: episode Forrest, I've never had a bad beer that you've made,
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  Speaker 3: So a Forest Miller version of a nut brown ale,
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  Speaker 3: I'm very excited.
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  Speaker 2: Yeah, I think it's gonna obviously we will have to
• 8:53
  Speaker 2: wait and see, but it's gonna measure in hopefully around
• 8:55
  Speaker 2: six percent, just like last year's beer. So definitely still
• 8:59
  Speaker 2: drink easily drinkable, but you got to have a little
• 9:02
  Speaker 2: potency to that. So yeah, I'm excited. Yeah.
• 9:06
  Speaker 1: So we kind of tossed around this idea last time
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  Speaker 1: on episode seventy nine of I think it kind of
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  Speaker 1: came up right at the end of the episode of
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  Speaker 1: maybe letting our viewers out there contribute to naming this beer.
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  Speaker 1: So if you're out there and you've got any ideas
• 9:21
  Speaker 1: for the school hop Obviously we are a Vikings themed podcast.
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  Speaker 1: We love talking about the Vikings, we love beer as well,
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  Speaker 1: and this is a nut brown ale, So if you
• 9:33
  Speaker 1: can think of anything related to those things, puns are
• 9:37
  Speaker 1: always appreciated. Any like funny wordplay could be fun to
• 9:42
  Speaker 1: throw them in the comments. Let us know what we
• 9:45
  Speaker 1: should name this beer. We've got some time to figure
• 9:47
  Speaker 1: that out. Obviously we're brewing today, but then we've got
• 9:51
  Speaker 1: to let it ferment for a few weeks, and then
• 9:53
  Speaker 1: we've got to put it in the keg and let
• 9:54
  Speaker 1: it sit for a couple more.
• 9:56
  Speaker 2: Days after that. So absolutely probably got a solid.
• 9:59
  Speaker 1: Month after this episode comes out, before we really have
• 10:03
  Speaker 1: to put a name on it, right.
• 10:04
  Speaker 2: Yeah, basically, I mean when you when you crack it open,
• 10:07
  Speaker 2: that's basically when I feel you definitely need a name.
• 10:10
  Speaker 2: You can't drink a beer with no name on it, so.
• 10:13
  Speaker 3: Unless the name is a beer with no name, But
• 10:17
  Speaker 3: that's probably been.
• 10:17
  Speaker 2: Done that out there.
• 10:18
  Speaker 3: Probably I think we can get something good. Have you
• 10:22
  Speaker 3: guys thought of any not that you have to spew
• 10:24
  Speaker 3: it out right now? Have you thought of any I
• 10:25
  Speaker 3: had one idea that in the moment last week while
• 10:28
  Speaker 3: we were recording, I was like, Oh, that's a good idea, and.
• 10:29
  Speaker 2: I wrote it down.
• 10:30
  Speaker 3: And the more I thought about it, like, the more
• 10:32
  Speaker 3: I was thinking, that's a terrible, terrible name.
• 10:34
  Speaker 2: So are you going to out yourself and tell us what?
• 10:36
  Speaker 2: I don't even remember? So terrible that calling out? What
• 10:40
  Speaker 2: did I say? What did I? Because I wrote it down?
• 10:42
  Speaker 2: Did you guys see it on that I saw it?
• 10:44
  Speaker 2: I don't know if I can pull it up quickly here.
• 10:46
  Speaker 3: I think it was like the s brown aile. I
• 10:48
  Speaker 3: don't think I deleted. Is there a way for your
• 10:50
  Speaker 3: audience to put like down thumbs you can thumbs down.
• 10:56
  Speaker 1: It I'll pull up our outline Coick from last week
• 11:00
  Speaker 1: and see if you left it in there or not.
• 11:01
  Speaker 3: Yeah, I don't think it's a good name, so we
• 11:03
  Speaker 3: can I'm I'm eliminating that name right now, the Norse
• 11:06
  Speaker 3: brown a. See in the moment, it's like, oh, that's
• 11:09
  Speaker 3: such a cool name, but no, that's probably been done
• 11:11
  Speaker 3: before too.
• 11:12
  Speaker 2: I don't know that it's the worst name. Yeah, I
• 11:14
  Speaker 2: was actually expecting worse all right. Well, well maybe at
• 11:19
  Speaker 2: the end of the day, though it is a name,
• 11:22
  Speaker 2: you want it to be good, but it's all what
• 11:25
  Speaker 2: it tastes like. That's what you're going to remember the most,
• 11:27
  Speaker 2: and we kept it pretty generic.
• 11:29
  Speaker 1: Last year it was the skull hop Hoppy amber yep
• 11:33
  Speaker 1: was the name that we landed on for that. So yeah,
• 11:37
  Speaker 1: if you're out there and you want to jump in
• 11:39
  Speaker 1: the comments and maybe add some creativity.
• 11:42
  Speaker 2: Because obviously we don't have a whole lot.
• 11:45
  Speaker 1: I don't have anything like off the top of my head,
• 11:47
  Speaker 1: maybe it just stands out.
• 11:49
  Speaker 2: Maybe we can use AI see if it can spit out.
• 11:52
  Speaker 2: Put it in a chat GBT guarantee. Yeah. I really
• 11:55
  Speaker 2: had not to put the pressure on you. I'd really
• 11:58
  Speaker 2: like you guys to or your audience to come up
• 12:00
  Speaker 2: with a spear, since it's kind of a skull hop,
• 12:03
  Speaker 2: you know, brew day.
• 12:05
  Speaker 1: Yeah, well this is becoming an annual tradition too, like
• 12:08
  Speaker 1: kind of like mid February. This is We did it
• 12:11
  Speaker 1: pretty much exactly the same time last year.
• 12:14
  Speaker 2: Yeah, maybe maybe we do March now warmer weather. I
• 12:17
  Speaker 2: don't know.
• 12:18
  Speaker 3: We have a heater this time. I don't know if
• 12:19
  Speaker 3: it's shown up on camera. We got a nice big
• 12:21
  Speaker 3: heater for the garage. Last year was pretty cold.
• 12:24
  Speaker 2: Yeah. Well this that heater heated this garage up ten
• 12:27
  Speaker 2: degrees in less than an hour. Yeah.
• 12:29
  Speaker 1: Yeah, so the thing went from forty degrees to fifty degrees.
• 12:31
  Speaker 1: And I'm actually comfortable.
• 12:33
  Speaker 2: I was going to say between you know, from last year,
• 12:36
  Speaker 2: this year, we've got more equipment and uh yeah, we'll
• 12:40
  Speaker 2: just keep up in our game every year.
• 12:41
  Speaker 3: So yep, and my garage will get just a little
• 12:44
  Speaker 3: cleaner every year.
• 12:45
  Speaker 2: It's pretty it's pretty clean. It's clean enough for a brew.
• 12:49
  Speaker 3: Yeah that's true, which actually you need it really clean.
• 12:52
  Speaker 3: The equipment needs to be really clean and.
• 12:54
  Speaker 2: Sol size for a brew. So yeah, that's pretty good.
• 12:57
  Speaker 3: Evan alluded to it the the process of this beer,
• 13:01
  Speaker 3: and we kind of talked about it last week too,
• 13:03
  Speaker 3: but just let's go over it again.
• 13:05
  Speaker 2: So we boiled the water.
• 13:07
  Speaker 3: We got the the initial four gallons of water up
• 13:10
  Speaker 3: to boiling or almost boiling temp yep, and in another container.
• 13:15
  Speaker 2: The mash bin is that essentially, Yeah, it's called mash
• 13:18
  Speaker 2: bin mash ton. So basically what you do is put
• 13:21
  Speaker 2: all your grains and then put that hot water on
• 13:24
  Speaker 2: top of it, and then it literally just sits there
• 13:28
  Speaker 2: for between an hour and seventy five minutes, and that's
• 13:31
  Speaker 2: when it actually becomes what they call wart, so that
• 13:35
  Speaker 2: sweet water that has all the grain, sugars and everything
• 13:40
  Speaker 2: into it and gives it the color of the beer
• 13:43
  Speaker 2: and such like. Uh so, yeah, that's what we're kind
• 13:46
  Speaker 2: of waiting on right now.
• 13:47
  Speaker 3: Yeah, so we're in that that seventy five minute period
• 13:50
  Speaker 3: right now, and after that then we will put it
• 13:54
  Speaker 3: into the fermentation.
• 13:56
  Speaker 2: No, well, no, you're jumping the jump. See I told
• 13:59
  Speaker 2: you I don't know what I'm doing. No, softer, after
• 14:03
  Speaker 2: the mash ton, we're going to put in the boil
• 14:06
  Speaker 2: kettle and that's when we'll bring up to an actual
• 14:09
  Speaker 2: boil and add the hops to it and Basically, what
• 14:15
  Speaker 2: that does is it releases the oils from the hops
• 14:18
  Speaker 2: and gives it beer. It's nice bitterness flavor obviously depending
• 14:23
  Speaker 2: on what the hop is and how long you boil it.
• 14:25
  Speaker 2: The longer you boil a hop, the more bitter it becomes.
• 14:29
  Speaker 2: So you just have to know what style of beer
• 14:31
  Speaker 2: you're making for this particular beer. Yes, it needs some
• 14:34
  Speaker 2: some hot profile and a little bitterness for a beer,
• 14:37
  Speaker 2: but we're not looking for anything like an I p
• 14:40
  Speaker 2: A type bitterness. So it all comes down to what
• 14:43
  Speaker 2: hop you're using and how long you're going to boil
• 14:45
  Speaker 2: it for.
• 14:46
  Speaker 3: Okay, and this may be a dumb question, but what
• 14:50
  Speaker 3: a part of this process actually is fermented? What gives
• 14:55
  Speaker 3: it the alcohol content? It's great, great question.
• 14:58
  Speaker 2: So after the boil, we're going to bring it into
• 15:02
  Speaker 2: the fermentation bucket, let it bring down to room temperature,
• 15:06
  Speaker 2: say about sixty five seventy degrees, and then we're going
• 15:11
  Speaker 2: to put yeast into this thing. And that is what
• 15:15
  Speaker 2: actually creates alcohol. The yeast eats those sugars and creates
• 15:19
  Speaker 2: the alcohol the sugars from the wrain yep okay, yep, yep.
• 15:24
  Speaker 2: So basically it produces and how this will work is
• 15:28
  Speaker 2: you put an air lock into the fermentation so air
• 15:31
  Speaker 2: can escape, so the CO two will escape the bucket,
• 15:35
  Speaker 2: but does not let oxygen back in because oxygen when
• 15:39
  Speaker 2: it's fermenting will cause your beer to be infected. So
• 15:42
  Speaker 2: basically air can come out, but no air can come in.
• 15:45
  Speaker 2: Are we we're not dry hopping. We are not going
• 15:48
  Speaker 2: to dry hop this, So dry hopping, that's a great question.
• 15:51
  Speaker 2: So anytime, I mean, you can really do it on
• 15:53
  Speaker 2: any style beer, but you most likely see it on
• 15:57
  Speaker 2: IPA's pal als. You're starting to see it a little
• 15:59
  Speaker 2: more on on loggers as well. But the dry hopping
• 16:03
  Speaker 2: really doesn't add any bitterness to a beer. It literally
• 16:06
  Speaker 2: is just more of the aroma and also will make
• 16:09
  Speaker 2: your beer more cloudy. Okay, so yep, so we will
• 16:13
  Speaker 2: not be doing we won't be dry hopping on this one.
• 16:16
  Speaker 3: So after we do all that, we put the we
• 16:21
  Speaker 3: bring it back up to a boil, add the hops,
• 16:23
  Speaker 3: and then put the liquid into the fermentation chamber bucket
• 16:28
  Speaker 3: whatever you want to call it. How long will it
• 16:32
  Speaker 3: need to sit there and what kind of environment does
• 16:34
  Speaker 3: that bucket need to be in?
• 16:35
  Speaker 1: Yeah?
• 16:36
  Speaker 2: Absolutely? So, first thing is because we're using an opaque bucket.
• 16:42
  Speaker 2: So if you use something clear, you want to make
• 16:45
  Speaker 2: sure it's something in dark, so less light is better.
• 16:49
  Speaker 2: That's why you see a lot of beer bottles are
• 16:51
  Speaker 2: in brown or green, just because light can't affect a
• 16:55
  Speaker 2: beer if it's sitting down in the sun too long.
• 16:59
  Speaker 2: So that's first thing you want to in room temperature,
• 17:03
  Speaker 2: every yeast strain is a little different, so make sure
• 17:06
  Speaker 2: you know what temperature works best for the yeast strain
• 17:10
  Speaker 2: we're using. It's gonna be about probably about sixty two
• 17:16
  Speaker 2: to sixty five degrees. We're looking at it. Use the
• 17:21
  Speaker 2: that's the best temperature it will work its magic on.
• 17:24
  Speaker 2: So brings up another point, maybe get into the weeds
• 17:27
  Speaker 2: too much. We're using an al yeast, so that goes
• 17:30
  Speaker 2: room temperature. If you're doing a logger, it uses a
• 17:33
  Speaker 2: lotger east, so that's more cold, so you'll need some
• 17:36
  Speaker 2: type of fridge or chiller that will work better at
• 17:38
  Speaker 2: like those those thirty two thirty five degrees.
• 17:41
  Speaker 3: So interesting, yeah, okay, and compared to last year's skull
• 17:46
  Speaker 3: Hot beer, which was like an ipa and ambry ipa,
• 17:50
  Speaker 3: so that needed to ferment at a little bit higher temperature.
• 17:53
  Speaker 2: Maybe a smidge higher for that one that ye strain, yeah,
• 17:57
  Speaker 2: work better, I think around sixty eight of any degrees.
• 18:00
  Speaker 2: So so like I said, you can always use I
• 18:04
  Speaker 2: think I have like a heating pad element that we
• 18:07
  Speaker 2: can wrap the bucket in, or just even a blanket
• 18:09
  Speaker 2: or whatever will help keep it keep that temperature at
• 18:12
  Speaker 2: a at a constant degree. That's that's mainly what you're
• 18:15
  Speaker 2: looking for. If the if the you put yeast into
• 18:18
  Speaker 2: too hot of a wart, it will kill it off.
• 18:22
  Speaker 2: If you put it at too cold of a temperature,
• 18:25
  Speaker 2: basically the yeast kind of goes into hibernation mode, so
• 18:28
  Speaker 2: although it's still living, it won't be doing its true
• 18:31
  Speaker 2: activation of making beer. So you just gotta find that
• 18:35
  Speaker 2: nice sweet spot.
• 18:36
  Speaker 1: I asked this while we were kind of getting things
• 18:38
  Speaker 1: set up, and we had initially put the hot water
• 18:41
  Speaker 1: on top of the grain to make the initial mash.
• 18:46
  Speaker 1: But when Core's light advertises that they're cold loggered, that
• 18:52
  Speaker 1: might be something that's maybe a little more familiar with
• 18:55
  Speaker 1: the broader beer audience that doesn't necessarily get into the
• 18:59
  Speaker 1: technicality is of brewing.
• 19:01
  Speaker 2: You said that that takes a lot longer too, right,
• 19:04
  Speaker 2: It does for me typically about three times as long.
• 19:08
  Speaker 2: So that's why until recently you didn't see it. Unless
• 19:12
  Speaker 2: it was a massive brewer like Anheuser, Bush or Cores
• 19:17
  Speaker 2: or Miller, you didn't see you know, small breweries doing
• 19:20
  Speaker 2: a lot of waters because time is money. So doing
• 19:24
  Speaker 2: an ale yeast takes only two three weeks and the
• 19:27
  Speaker 2: later takes six weeks. So I mean, you just have
• 19:30
  Speaker 2: to think about like it goes back to the question
• 19:33
  Speaker 2: of how long do you want to hold up one
• 19:36
  Speaker 2: of your ton or your your tanks for to make
• 19:39
  Speaker 2: a beer.
• 19:40
  Speaker 1: So and depending on the size of your brewery and
• 19:42
  Speaker 1: the client tele of your brewery, you probably have to
• 19:45
  Speaker 1: take into consideration who's coming, what do they like to drink.
• 19:49
  Speaker 1: I know, a few weeks ago when we were at
• 19:51
  Speaker 1: river Ridge Brewing for the school Hot Live podcast on
• 19:56
  Speaker 1: tap Live podcast with the mainstream guys. Talk to some
• 20:00
  Speaker 1: of the people that worked there, and they have some regulars,
• 20:03
  Speaker 1: and those regulars that come to that brewery they know
• 20:05
  Speaker 1: what they want and there are definitely more popular beers
• 20:09
  Speaker 1: and less popular beers based on the people that regularly
• 20:12
  Speaker 1: frequent their period.
• 20:13
  Speaker 2: It's always fun. It may not be as much, but
• 20:15
  Speaker 2: when you know five years ago, ten years ago, when
• 20:18
  Speaker 2: breweries were just opening up in every neighborhood possible. It'd
• 20:22
  Speaker 2: be hilarious because you'd sit at the bar and people
• 20:26
  Speaker 2: come in and they just know a light miller light
• 20:30
  Speaker 2: coarse light type beer, and so basically ask the bartender
• 20:35
  Speaker 2: what's the closest to above light and so usually they
• 20:38
  Speaker 2: would have a lagger or like a blondale that it
• 20:43
  Speaker 2: was the closest thing to that. And now you're getting
• 20:46
  Speaker 2: where people that go to breweries are more open to
• 20:50
  Speaker 2: not that lagger, a blondale. It's terrific. We're obviously drinking
• 20:54
  Speaker 2: a lo right now, that's fantastic, but people had to
• 20:57
  Speaker 2: open up their horizons to more happy beers, more flavorful
• 21:02
  Speaker 2: from from just what I call a non traditional beer beer.
• 21:06
  Speaker 1: So yeah, so one more question on beer and then
• 21:09
  Speaker 1: maybe we can transition to football.
• 21:11
  Speaker 2: Yeah, this is like more of a rice lagger, right
• 21:16
  Speaker 2: is that? Yeah? The moon Rabbit?
• 21:18
  Speaker 1: Sorry that we're drinking from Big Grove right now? When
• 21:20
  Speaker 1: does that rice come into play in their brewing process?
• 21:24
  Speaker 2: Yeah? I mean, not knowing the exactly theirs, my guesses
• 21:28
  Speaker 2: it's right when it's in the mash Ton where they're
• 21:31
  Speaker 2: just adding say fifty barley grains, wheat grains, whatever they're
• 21:35
  Speaker 2: using and then and then using rice at top of that.
• 21:40
  Speaker 2: So it's part of the grain build itself.
• 21:44
  Speaker 1: Because I can, I can definitely taste it in this beer.
• 21:47
  Speaker 1: It's not like overpowering.
• 21:48
  Speaker 2: It's so I always like, I hate to bring like
• 21:52
  Speaker 2: a mass producer like bud light or whatever, but it's
• 21:57
  Speaker 2: always easy to compare. So when you have a bud
• 22:00
  Speaker 2: Light versus the bush Light, they're very similar, but you
• 22:04
  Speaker 2: definitely can taste the difference. A bud Light has more
• 22:07
  Speaker 2: rice in its grain build than a bush light does.
• 22:10
  Speaker 2: Bush Light is more corn based, and that's why it's
• 22:14
  Speaker 2: cheaper to buy a bush Light than a bud light
• 22:16
  Speaker 2: because rice is more more expensive.
• 22:18
  Speaker 3: So it's almost it almost has like a more more
• 22:21
  Speaker 3: of a sweeter feel too. Yes, it's not sugary or
• 22:25
  Speaker 3: anything like that. Correct knowing that it's a rice crest
• 22:29
  Speaker 3: style logger, you can kind of get that that sweetness
• 22:34
  Speaker 3: a little bit from it too. So not to say
• 22:36
  Speaker 3: it again or chill out for big row, but this
• 22:39
  Speaker 3: is really good. It's delicious and peeking behind the scenes
• 22:43
  Speaker 3: into a brewing process, it's kind of cool to think, like,
• 22:45
  Speaker 3: oh yeah, I would have never thought rice to be
• 22:48
  Speaker 3: an ingredient, but I guess if if it is sugar,
• 22:52
  Speaker 3: if there's any sugar at all, when you add east
• 22:54
  Speaker 3: to it, sugar and yeast, that's exactly that's exactly what
• 22:58
  Speaker 3: it is. It eats the sugars, creates the alcohol and
• 23:02
  Speaker 3: the other thing. I mean, yeast is a living organism,
• 23:05
  Speaker 3: so basically when it eats, it almost multiplies, so it
• 23:10
  Speaker 3: kind of creates its own, you know, habitat.
• 23:14
  Speaker 2: So it's kind of cool.
• 23:15
  Speaker 3: Yeah, I've seen that firsthand too. I've kind of dabbled
• 23:19
  Speaker 3: with making mead, yes, and we've tried it here for
• 23:21
  Speaker 3: the first time, and I've made it. I first mixed
• 23:25
  Speaker 3: everything together last March March at twenty twenty four, and
• 23:28
  Speaker 3: today or yesterday and today or the first times I'm taking,
• 23:32
  Speaker 3: you know, a sip of the final product. And that
• 23:34
  Speaker 3: mead was essentially water, honey and yeast, and then you
• 23:39
  Speaker 3: put the air lock on top and you let it ferment.
• 23:42
  Speaker 3: And it was really interesting to see the fermentation process
• 23:47
  Speaker 3: just you know, throughout the last year pretty much. And
• 23:50
  Speaker 3: it's it's not the best meat in the world, but
• 23:53
  Speaker 3: it's alcohol.
• 23:54
  Speaker 2: And I would say, you know, anyone's first batch of
• 23:57
  Speaker 2: anything unless you're just lucky. It's definitely not gonna be
• 24:03
  Speaker 2: the best you ever will do if you do it again.
• 24:07
  Speaker 2: But it's a start. I mean, you got to start somewhere,
• 24:09
  Speaker 2: and it's I tried it. It's drinkable. It's it's not
• 24:13
  Speaker 2: it's more than drinkable. It's good. There's things that you
• 24:16
  Speaker 2: could definitely learn from and do better. But it's not
• 24:19
  Speaker 2: something I just spit out, you know, because it's undrinkable.
• 24:22
  Speaker 2: So yeah, I tried it too, and it was pretty good.
• 24:24
  Speaker 2: I didn't realize it took you almost a year to
• 24:26
  Speaker 2: forer men that.
• 24:26
  Speaker 3: It doesn't necessarily take that long. Need has you know
• 24:30
  Speaker 3: it benefits from being aged, I would say. So I
• 24:33
  Speaker 3: did it late March of twenty twenty four. I would
• 24:35
  Speaker 3: say it was probably ready to drink six to eight
• 24:39
  Speaker 3: weeks later, so I didn't need to wait a year.
• 24:42
  Speaker 3: I didn't do it on purpose. It was just like
• 24:44
  Speaker 3: I could. I had the time, and it wasn't anything
• 24:47
  Speaker 3: I had to pour. Sometimes I don't even like you're
• 24:50
  Speaker 3: talking even I mean wine. It usually gets better over
• 24:53
  Speaker 3: time because it just has time to mellow and and
• 24:56
  Speaker 3: the flavors just just sit there and and and come
• 25:00
  Speaker 3: buying in a little bit better then. So yeah, there's
• 25:03
  Speaker 3: certain alcohols that work better with time. Yeah, And it's
• 25:05
  Speaker 3: funny that we kind of talked about the temperature that
• 25:09
  Speaker 3: fermentation takes place and the different kinds of beers that ferment,
• 25:15
  Speaker 3: you know, yeast that ferment's better and different temperature I have.
• 25:19
  Speaker 3: You know, my home office is in my basement, which
• 25:22
  Speaker 3: is you know, just a regular basement. Gets pretty cold
• 25:24
  Speaker 3: down there, and it's usually about sixty two degrees. So again,
• 25:28
  Speaker 3: it worked from home, and I have a little space
• 25:31
  Speaker 3: heater down there, and I would turn that space heater on.
• 25:33
  Speaker 3: I also have a little thermometer down there, and I
• 25:35
  Speaker 3: would notice, even as recently as a couple of months ago,
• 25:39
  Speaker 3: if I had that space heater on and the meat
• 25:42
  Speaker 3: was fermenting with me down in that home office, if
• 25:46
  Speaker 3: I had that space heater on, I would see it
• 25:48
  Speaker 3: on the thermometer. If it got up to seventy degrees,
• 25:50
  Speaker 3: I would see the yeast kind of wake up a
• 25:53
  Speaker 3: little bit and the airlock kind of move a little bit.
• 25:56
  Speaker 3: Even a couple of months ago, after months of you know,
• 25:59
  Speaker 3: being ferment, it sounds like the east was working harder
• 26:02
  Speaker 3: than you were probably some days, but yeah, it is
• 26:06
  Speaker 3: cool to see how different environmental factors can can change
• 26:10
  Speaker 3: up beer and meat or any any alcohol process. And
• 26:14
  Speaker 3: like I said, if there's any sugar, YaST will find it.
• 26:18
  Speaker 3: It's when there literally is no more sugar to be
• 26:20
  Speaker 3: had that youst will just i mean kind of die
• 26:23
  Speaker 3: off because there's nothing else to eat it. I mean
• 26:25
  Speaker 3: it's kind of just like the human process. You got
• 26:28
  Speaker 3: to have something to eat, soah, or drink or drink.
• 26:32
  Speaker 1: Well, we've definitely leaned into more of the hop side
• 26:35
  Speaker 1: of the skull hop. Yeah, this first part of this episode,
• 26:38
  Speaker 1: I've learned a lot, and I learned a lot last year,
• 26:41
  Speaker 1: and I feel like I forgot most of it and
• 26:43
  Speaker 1: I'm like relearning everything as we kind of re engage
• 26:46
  Speaker 1: with the process. But it's really interesting and it's fascinating.
• 26:49
  Speaker 1: Like I'm assuming a lot of our viewers out there
• 26:52
  Speaker 1: like beer and enjoy a good beer, and so it's
• 26:57
  Speaker 1: fascinating to just kind of start to dig in to
• 27:00
  Speaker 1: more of the intricacies behind how beer is made.
• 27:04
  Speaker 2: Yeah, it's I mean, in theory, beer or alcohol in
• 27:08
  Speaker 2: general is so easy to make in concept.
• 27:12
  Speaker 3: Simple the process can be simple.
• 27:14
  Speaker 2: This process can be simple, but you have to easy
• 27:19
  Speaker 2: and understatement, you're right, that's those are good.
• 27:23
  Speaker 3: But say I would say, if you know a listener
• 27:26
  Speaker 3: or anyone is interested in making their own alcohol, whether
• 27:31
  Speaker 3: it's a batch of beer or mead, there's tons of
• 27:35
  Speaker 3: tutorials out there. Maybe for us you should start a
• 27:38
  Speaker 3: YouTube channel just.
• 27:40
  Speaker 2: But I think there's plenty out there the people that
• 27:42
  Speaker 2: are That's how I learned. Uh So I think it's covered,
• 27:46
  Speaker 2: But I would say just to advocate. I mean, if
• 27:48
  Speaker 2: you're interested with specifically with beer, and I think they
• 27:52
  Speaker 2: do in wine and meads, now just grab a kit
• 27:55
  Speaker 2: because they have it so much where they have everything
• 27:59
  Speaker 2: measured out and the instructions are so well put together.
• 28:02
  Speaker 2: It may not be the best thing you've ever drank,
• 28:04
  Speaker 2: but it will be quality. If you fall the instructions,
• 28:07
  Speaker 2: it will be quality for sure.
• 28:09
  Speaker 3: It's easier and easier to get into at least trying
• 28:13
  Speaker 3: it out. So like you said, it's not going to
• 28:15
  Speaker 3: be your favorite beer you've ever had, but it'll be
• 28:18
  Speaker 3: a beer that you've made and you can take some
• 28:20
  Speaker 3: pride in that. And yeah, it's easier and easier. You
• 28:24
  Speaker 3: don't need to spend thousands of dollars to get the equipment.
• 28:28
  Speaker 3: It's and it's fun.
• 28:29
  Speaker 2: You can enjoy it yourself. Yep. Agreed.
• 28:32
  Speaker 1: Well, let's maybe transition a little bit because one of
• 28:34
  Speaker 1: my favorite things to do, one of our favorite things
• 28:36
  Speaker 1: to do is drink beer while we talk football. Yeah,
• 28:40
  Speaker 1: and that's typically what we spend most of our time doing.
• 28:43
  Speaker 2: And fun to check the beer real quick.
• 28:45
  Speaker 1: You keep going on, Yeah, you check the beer, and
• 28:47
  Speaker 1: we'll kind of move us towards some football topics here. Yeah,
• 28:51
  Speaker 1: we'll lean into the school part here as we go.
• 28:55
  Speaker 1: We're getting the thumbs up from Forest over there. He's
• 28:57
  Speaker 1: checking things, so things are. We're just moving right along here.
• 29:01
  Speaker 3: This is a so far a successful brewdet I do
• 29:04
  Speaker 3: remember last year there was a point and I know
• 29:07
  Speaker 3: as you're saying we should transition to football, but one
• 29:09
  Speaker 3: more thing about beer. Last year there was a point
• 29:13
  Speaker 3: where we were pretty much finished with the Skull Hop
• 29:16
  Speaker 3: beer and we were checking gravity. And for us, I
• 29:20
  Speaker 3: think it was the actual what's the the It's not
• 29:24
  Speaker 3: a thermometer, what's the.
• 29:27
  Speaker 2: Oh man, you're gonna put me on the spot. It's
• 29:29
  Speaker 2: a high hydrometer, so it measures the gravity of the beer.
• 29:33
  Speaker 2: So basically you put in at the after the mash
• 29:37
  Speaker 2: and you get what they call the starting gravity, and
• 29:40
  Speaker 2: then after it goes through fermentation and all that. Uh,
• 29:44
  Speaker 2: the numbers should be much lower because obviously it's it's
• 29:48
  Speaker 2: it's been eight the sugar has been ate by all
• 29:53
  Speaker 2: the earth from the east, so it should mussure in
• 29:55
  Speaker 2: much lower and that's how you calculate your alcohol content.
• 29:59
  Speaker 3: But all that to say, we took that first measurement
• 30:02
  Speaker 3: with the hydrometer and you cheered as if you just
• 30:07
  Speaker 3: saw JJ McCarthy throw the game winning touchdown pass in
• 30:11
  Speaker 3: the National Championship. We saw that number. It was exactly
• 30:15
  Speaker 3: what you hoped you would see. I'm thinking you didn't
• 30:18
  Speaker 3: think we would see that number, but you saw that
• 30:20
  Speaker 3: measurement and you're like, yes, yes, like I think you
• 30:23
  Speaker 3: We high fived like you were super pumped, and I
• 30:26
  Speaker 3: was excited just because you were, and I thought it
• 30:28
  Speaker 3: was a good thing and I didn't really know what
• 30:30
  Speaker 3: it was.
• 30:30
  Speaker 2: Yeah, it's always comes down to if you hit your numbers,
• 30:35
  Speaker 2: you feel much better that the beer is going to
• 30:37
  Speaker 2: be just a real equality beer. I always go with
• 30:41
  Speaker 2: the idea that you know, we try to make five gallons,
• 30:44
  Speaker 2: but if I have to cut it off at four
• 30:45
  Speaker 2: and a half to get a better quality. I go
• 30:48
  Speaker 2: that versus quantity.
• 30:49
  Speaker 3: So and you also did a mini version of that
• 30:52
  Speaker 3: cheer over there a minute ago and checked them the beer.
• 30:55
  Speaker 1: Well that's good news because we're definitely like on the
• 30:58
  Speaker 1: right track for a real solid beer here in about
• 31:01
  Speaker 1: a month hopefully.
• 31:02
  Speaker 2: Oh yeah, so yeah, that's exciting. Well, uh, there's no
• 31:06
  Speaker 2: more football for a while, dude, dude, you're forgetting about
• 31:11
  Speaker 2: the battle Hawks.
• 31:12
  Speaker 1: Okay, all right, all right, maybe this year is the
• 31:15
  Speaker 1: year that I finally become a battle Hawks. I wouldn't
• 31:19
  Speaker 1: say fan, I'm gonna I'm gonna put fan in quotation
• 31:22
  Speaker 1: marks because I'm a lifelong fan of the Vikings. You
• 31:26
  Speaker 1: wouldn't be a Vikings fan if it weren't for me.
• 31:29
  Speaker 3: Sometimes I wish you moved here from bomb Yeah, we've
• 31:33
  Speaker 3: talked about that.
• 31:34
  Speaker 2: Or Kansas City at this point. Yeah. Well no, well
• 31:38
  Speaker 2: I know this is this is not the avenue you
• 31:41
  Speaker 2: want to talk about. But the Lions, their kicker came
• 31:45
  Speaker 2: from the UFL. So I'm just saying you don't see
• 31:49
  Speaker 2: a ton you don't see a ton of of it,
• 31:52
  Speaker 2: but there are players that it's a it's a springboard
• 31:56
  Speaker 2: to the NFL or back to the NFL.
• 31:58
  Speaker 1: So when Will Rekord got John Parker Romo filled, see,
• 32:03
  Speaker 1: that's a great great he's another UFL And there were
• 32:05
  Speaker 1: times after Record came back where we were like, come
• 32:09
  Speaker 1: back Parker Romo because Reker just wasn't the same after
• 32:12
  Speaker 1: he came back from his little ir stint.
• 32:15
  Speaker 3: Yeah, I think I think Record will be good.
• 32:17
  Speaker 1: He'll be Yeah, I think he'll recover well in this
• 32:20
  Speaker 1: next season.
• 32:20
  Speaker 2: But I have nothing to base that on. I'm just hopeful. Yeah.
• 32:24
  Speaker 3: Also UFL players to the NFL. Jalen Redmond, I think he.
• 32:30
  Speaker 3: I might be wrong on this. I think he played
• 32:31
  Speaker 3: for the Houston Roughnecks in the UFLUH and signed as
• 32:37
  Speaker 3: a free agent for the Vikings this year. I probably
• 32:41
  Speaker 3: should know this. I don't know if he's a free
• 32:44
  Speaker 3: agent again or if he had like a two year deal,
• 32:47
  Speaker 3: but yeah, he flashed defensive tackle for the Vikings. I
• 32:51
  Speaker 3: hope they signed him again if he's not. If if not,
• 32:55
  Speaker 3: I hope they signed him to a longer contract because
• 32:58
  Speaker 3: he flashed and I think he even started a couple
• 32:59
  Speaker 3: of games towards the end.
• 33:00
  Speaker 1: Yeah, he was definitely hot there for a minute for
• 33:04
  Speaker 1: the Viking. So I'm hopeful that he'll come back. Well,
• 33:08
  Speaker 1: let's maybe spend some time talking about maybe we can
• 33:12
  Speaker 1: circle back to what we talked about last year, because
• 33:14
  Speaker 1: I felt like we had some interesting takes that ended
• 33:17
  Speaker 1: up kind of transpiring in real life because we did
• 33:22
  Speaker 1: this exact same thing. We had a Brew Day. It
• 33:24
  Speaker 1: was mid February twenty twenty four. It was before the
• 33:28
  Speaker 1: twenty twenty four draft. We talked about some stuff that yeah,
• 33:34
  Speaker 1: like I said, kind of actually happened. So maybe we
• 33:37
  Speaker 1: could circle back to that and just kind of recap
• 33:40
  Speaker 1: some of those things. Yeah, you brought up something earlier
• 33:42
  Speaker 1: that Forrest had predicted.
• 33:44
  Speaker 2: Yeah, well had.
• 33:45
  Speaker 1: Mentioned it was a hot take of Forest. Yeah, so
• 33:47
  Speaker 1: do we What episode number was that? I think it
• 33:49
  Speaker 1: was twenty eight, twenty eight.
• 33:50
  Speaker 2: So around twenty eight. If it's not twenty eight, it's
• 33:52
  Speaker 2: the last Brew Day episode that we had.
• 33:56
  Speaker 1: I'm confident it's twenty eight because I listened. I went
• 33:58
  Speaker 1: back and listened to it this morning.
• 34:00
  Speaker 2: Nice or the Adrian Peterson episode.
• 34:02
  Speaker 1: Yeah, so go back to episode twenty eight if you
• 34:04
  Speaker 1: want to hear what we talked about last year.
• 34:05
  Speaker 3: Yep, First, real quick do you remember what your hot
• 34:08
  Speaker 3: take was.
• 34:09
  Speaker 2: I do, I do so, I don't want to. I'm
• 34:13
  Speaker 2: not one to say I told you so it's good,
• 34:17
  Speaker 2: but I believe I said something around the story of
• 34:20
  Speaker 2: bo Nicks. Yeah.
• 34:21
  Speaker 3: I think it was kind of a mic drop towards
• 34:24
  Speaker 3: the end, like if you cut the episode off before
• 34:27
  Speaker 3: it was done, you'd miss it. But you said something like, oh, yeah,
• 34:29
  Speaker 3: hot take, I think bo Nix might end up being
• 34:32
  Speaker 3: the best quarterback in the draft.
• 34:33
  Speaker 2: Lay yeah, and I mata used the word best, but
• 34:36
  Speaker 2: I had a feeling he was gonna be better than
• 34:42
  Speaker 2: all the others, you know, the Drake Mays, the Caleb Williams,
• 34:45
  Speaker 2: at least early on you looked at how many quarterbacks
• 34:49
  Speaker 2: are taken before bo Nix. Michael Pennix was taken right
• 34:53
  Speaker 2: before him.
• 34:53
  Speaker 3: So it was Caleb Williams, Drake May, Jalen Dalliams, Jadan Daniels,
• 34:59
  Speaker 3: Michael Penny, obviously, JJ McCarthy yep, and JJ Yeah, And
• 35:04
  Speaker 3: I think that was it because.
• 35:05
  Speaker 2: Yeah, and obviously we can't compare because JJ was out
• 35:08
  Speaker 2: this year, but I think we honestly can say bo
• 35:12
  Speaker 2: Knicks definitely lived up to the expectations that Broncos fans
• 35:16
  Speaker 2: were hoping for uh when they drafted him. They made
• 35:19
  Speaker 2: the playoffs, right, Yeah? Did they? Yeah?
• 35:21
  Speaker 1: They did make the playoffs well because they played the
• 35:24
  Speaker 1: Chiefs in the last game of the regular Chiefs rested
• 35:27
  Speaker 1: all their starters and the Broncos blew them out, like
• 35:31
  Speaker 1: thirty eight to seven or something crazy like that.
• 35:33
  Speaker 2: Yeah, because they were resting there. And I would say,
• 35:36
  Speaker 2: obviously I felt bo Knicks had a good It was
• 35:40
  Speaker 2: just a good quarterback, you know, playing in multiple good systems.
• 35:46
  Speaker 2: But I think he fit well with Sean Payton in
• 35:49
  Speaker 2: his style of offense. So I think it goes a
• 35:52
  Speaker 2: long way to say, you know, the quarterback can be
• 35:55
  Speaker 2: even better if they get matched up with a good
• 35:57
  Speaker 2: head coach. Quarterback coach oc so sounds like you're describing
• 36:04
  Speaker 2: JJ McCarthy. I'm kind of describing Caleb Williams of the
• 36:07
  Speaker 2: Bears as well.
• 36:08
  Speaker 3: You're hopeful, You're just I don't know. I hope it
• 36:11
  Speaker 3: crashes and burns.
• 36:12
  Speaker 1: I think that that's the sentiment in the NFL, though,
• 36:14
  Speaker 1: Like I think anymore, you have to have the right
• 36:18
  Speaker 1: combination of quarterback and coach, and it might not be
• 36:21
  Speaker 1: head coach because you might have a defensive minded head coach,
• 36:24
  Speaker 1: or you might have a head coach like Dan Campbell
• 36:26
  Speaker 1: who doesn't specialize in anything and just has.
• 36:28
  Speaker 3: Bites, kneecaps and sounds like an idiot. We throw from
• 36:32
  Speaker 3: his coordinators.
• 36:33
  Speaker 1: We will throw a little shade at the Alliance because
• 36:36
  Speaker 1: we're a little saltier.
• 36:37
  Speaker 2: And they have the worst maybe the worst fan base.
• 36:41
  Speaker 2: Maybe it's one A and one B with Philly. All Right,
• 36:44
  Speaker 2: well that's your opinion. I don't know that THAT'SPS official opinion.
• 36:51
  Speaker 1: Anyways, The point I'm trying to make is I think
• 36:53
  Speaker 1: anymore in the NFL, the quarterback has to be somewhat
• 36:57
  Speaker 1: aligned with the coaching staff.
• 36:59
  Speaker 2: There has to be at what word am I looking for?
• 37:04
  Speaker 3: I think you're gonna say symbiotic, But no, that good relationship.
• 37:08
  Speaker 1: Yeah, there's got to be some I feel like it's
• 37:11
  Speaker 1: like harmony there KARRODATEI kid like like the grasshopper versus
• 37:16
  Speaker 1: the mentor.
• 37:18
  Speaker 2: Yeah, yeah for sure.
• 37:19
  Speaker 1: Well like so like as Vikings fans, we've definitely seen
• 37:22
  Speaker 1: it with Kevin O'Connell. So, actually I made some really
• 37:25
  Speaker 1: bad takes on this episode last year I talked about
• 37:29
  Speaker 1: how like, oh yeah, Kevin O'Connell. We saw how this
• 37:32
  Speaker 1: doesn't work when we bring in some other quarterbacks and
• 37:36
  Speaker 1: it's great for like two minutes and then it's terrible
• 37:39
  Speaker 1: for you know. But we had such a small sample
• 37:41
  Speaker 1: size at that point. I mean, we'd really only ever
• 37:44
  Speaker 1: known Kevin O'Connell as the head coach with Kirk Cousins.
• 37:47
  Speaker 1: Then Kirk went down with his achilles tear and they
• 37:50
  Speaker 1: tried to patch things over with the past or not and.
• 37:53
  Speaker 2: Which was really fun for about sixty minutes of football.
• 37:57
  Speaker 1: Yeah, for four quarters, the last two of one game,
• 38:00
  Speaker 1: him in the next two of another game. But then
• 38:02
  Speaker 1: there's you know, Nick Mullins, and they tried Jaron Hall,
• 38:04
  Speaker 1: and none of those just seemed to fit. But then
• 38:09
  Speaker 1: Sam Donald comes on the scene this year and it
• 38:11
  Speaker 1: was like, yeah, you referenced the karate kid. It was
• 38:17
  Speaker 1: almost like Kevin O'Connell is the sense and like he
• 38:21
  Speaker 1: just was able to, you know, whisper sweet nothings into
• 38:25
  Speaker 1: Sam Donald's ear. And Donald went out and performed at
• 38:29
  Speaker 1: a really high level until it mattered the most, and
• 38:32
  Speaker 1: then he kind of crumbled under the pressure.
• 38:34
  Speaker 2: But even with.
• 38:35
  Speaker 3: That crumbling, Donald threw the tutelage of Kevin O'Connell, and
• 38:41
  Speaker 3: we forget to say it all the time. Donald also
• 38:44
  Speaker 3: spent a full season with Shanahan. Yeah, and that pretty
• 38:49
  Speaker 3: talented forty team.
• 38:51
  Speaker 1: He was coming in with some prerequisite knowledge that really
• 38:54
  Speaker 1: set him up to be successful with the Viking game.
• 38:56
  Speaker 3: And sure, yeah, he definitely Donald definitely earned himself a
• 39:00
  Speaker 3: lot of money in the future, which as of yet
• 39:02
  Speaker 3: is not determined. We don't even know if the Vikings
• 39:05
  Speaker 3: are ultimately going to resign him. I don't think they will.
• 39:07
  Speaker 3: But that's that's a whole other topic that'll derail all
• 39:11
  Speaker 3: of our time for the next hour if.
• 39:13
  Speaker 2: We let it.
• 39:13
  Speaker 1: Can I derail it for just a second. Yes, I
• 39:16
  Speaker 1: mean that's kind of what we do. We start out
• 39:19
  Speaker 1: on a topic and then we you know, so it.
• 39:22
  Speaker 2: Makes us podcast so good. You can just take any
• 39:26
  Speaker 2: topic and talk about it.
• 39:27
  Speaker 1: Well, we get to control we talk about too, that's
• 39:30
  Speaker 1: truty of a podcast. Anyways, I saw a video this
• 39:32
  Speaker 1: morning of I'm pretty sure they were players and coaches
• 39:36
  Speaker 1: at the there's kind of that media day right before
• 39:40
  Speaker 1: the Super Bowl. There was like the big Convention Center
• 39:43
  Speaker 1: kind of thing and all the different media out let's
• 39:46
  Speaker 1: have a booth and players and coaches and whatever. They
• 39:51
  Speaker 1: kind of just make the rounds and these you know,
• 39:55
  Speaker 1: these guys from the different networks will interview them and
• 39:57
  Speaker 1: ask them questions. And there was one I don't even
• 39:59
  Speaker 1: remember the network he was from, off the top of
• 40:01
  Speaker 1: my head, but he just asked everybody that came by
• 40:04
  Speaker 1: his booth side note, if you're hearing some extraneous noise here,
• 40:10
  Speaker 1: we're just firing up the kettle again, getting some stuff
• 40:15
  Speaker 1: heated up here for the next round of the brew process.
• 40:17
  Speaker 1: So that's why Forrest is stepping back into the camera. Anyways,
• 40:21
  Speaker 1: this interviewer asked everybody that stopped by the booth, where
• 40:25
  Speaker 1: does Sam Darnold end up next year? And nine out
• 40:29
  Speaker 1: of ten people that stopped at that booth said, he's
• 40:32
  Speaker 1: back with the Vikings. I don't know why he would
• 40:35
  Speaker 1: go anywhere else. It's just logical he'll be back with
• 40:37
  Speaker 1: the Vikings. And that just was the resounding repeated answer
• 40:43
  Speaker 1: that everybody gave. And it was kind of interesting to
• 40:46
  Speaker 1: me because these people are in it, like they are
• 40:50
  Speaker 1: the insiders on this. They work, live, breathe, sleep, eat
• 40:55
  Speaker 1: football like twenty four to seven. They are in the league,
• 40:58
  Speaker 1: they play or coach in the league and they have
• 41:01
  Speaker 1: a front row seat to all of this, and they're
• 41:03
  Speaker 1: saying he's going to be back with the Vikings.
• 41:05
  Speaker 3: That would be interesting. I wouldn't necessarily hate it. It's
• 41:08
  Speaker 3: not what I would want. And I know we said
• 41:11
  Speaker 3: we wouldn't talk about this, or I said we shouldn't
• 41:13
  Speaker 3: talk about this, but here we go. I would advocate
• 41:18
  Speaker 3: just to go with JJ. I think if the Vikings
• 41:21
  Speaker 3: were sitting here and they didn't draft JJ McCarthy last
• 41:24
  Speaker 3: year and they went, you know, two defensive guys or
• 41:28
  Speaker 3: something like that, they didn't have a plan, and then
• 41:30
  Speaker 3: everything else still played out the same way with Donald flourishing,
• 41:34
  Speaker 3: then I'd be saying, like, holy cow, absolutely get Donald.
• 41:37
  Speaker 3: Because I mean, there's the quarterback draft class in this
• 41:43
  Speaker 3: upcoming class, like of course you can probably speak to it.
• 41:46
  Speaker 3: There's not too many guys. Even the best guys aren't.
• 41:49
  Speaker 2: I'd say, I'd say the best guys on the board
• 41:52
  Speaker 2: and things will play out. But from my view, the
• 41:55
  Speaker 2: best guys on the board this year probably are bringing back,
• 42:00
  Speaker 2: you know, not not as good as what he was,
• 42:02
  Speaker 2: and he was one of the last in the first round.
• 42:05
  Speaker 3: I feel like four, So Bonix would be the first
• 42:09
  Speaker 3: overall pick this year. Oh absolutely absolutely, JJ McCarthy would.
• 42:13
  Speaker 2: I not as fond of the draft, the quarterback draft
• 42:17
  Speaker 2: classes here as I was last year. And I think
• 42:19
  Speaker 2: teams in general feel that same way. So you to
• 42:22
  Speaker 2: your point, you may see teams spinning a little bit
• 42:25
  Speaker 2: more on say a Sam Donald, because they know what
• 42:28
  Speaker 2: they're a known commodity. Yeah.
• 42:31
  Speaker 3: So all that to say, if the Vikings didn't have
• 42:33
  Speaker 3: JJ McCarthy, who at this moment in time seems like
• 42:37
  Speaker 3: he's healing. Well, we hear about him getting on the
• 42:40
  Speaker 3: practice field already working out. Yeah, he looks a little skinny,
• 42:43
  Speaker 3: but he's got a whole off season to figure all
• 42:45
  Speaker 3: that out. If that wasn't the Vikings option, then I'd say,
• 42:48
  Speaker 3: oh my gosh, you have to keep Donald. You have
• 42:50
  Speaker 3: to franchise him, you have to sign him for a three,
• 42:52
  Speaker 3: four or five year deal. That's not the case though,
• 42:55
  Speaker 3: and some other team, and we talked about this in
• 42:58
  Speaker 3: episode seventy nine last week, some other team will pay
• 43:02
  Speaker 3: and good for them and good for Sam. They will
• 43:04
  Speaker 3: pay Sam more than the Vikings will be willing to.
• 43:07
  Speaker 3: And that's okay. I mean Sam will will be fine. Financially.
• 43:12
  Speaker 3: And one more thought on this, I think my prediction
• 43:16
  Speaker 3: is this will have been twenty four will have been
• 43:18
  Speaker 3: the best year of Sam Donald's career because he probably
• 43:23
  Speaker 3: needs Koc as much as the Vikings would need a
• 43:26
  Speaker 3: good quarter back.
• 43:27
  Speaker 2: I mean, I'll let Evans, but I would could definitely
• 43:30
  Speaker 2: see that the Vikings offense is loaded with talent I
• 43:35
  Speaker 2: mean for receivers and tied end to throw to except
• 43:38
  Speaker 2: for the offensive line. May no line. Yeah, yeah, but
• 43:42
  Speaker 2: it reminds me very much. I hate to say it,
• 43:45
  Speaker 2: but the Bears where they now have a lot of
• 43:48
  Speaker 2: offensive weapons, you know, but can they get an old
• 43:51
  Speaker 2: line to protect that QB? So yeah, I could definitely
• 43:55
  Speaker 2: see your point about Sam Donald. Maybe this year with
• 43:59
  Speaker 2: offensive weapons he had, and depending on what team he
• 44:02
  Speaker 2: goes with next, he may not be as good. So
• 44:05
  Speaker 2: let me ask this question for either of you.
• 44:08
  Speaker 1: If you're the Bears and you could redraft the twenty
• 44:11
  Speaker 1: twenty four drafts and you have the first overall pick,
• 44:15
  Speaker 1: what do you do?
• 44:15
  Speaker 2: Do you stick with Caleb Williams and I personally I
• 44:19
  Speaker 2: still love the pick of Kail Williams, and I believe
• 44:23
  Speaker 2: you can how right I was with bon Nicks. I
• 44:26
  Speaker 2: was not a big fan. I knew Cale Williams was talented.
• 44:30
  Speaker 2: I just did not like his attitude. And in college
• 44:33
  Speaker 2: it seems like he's toned it down, at least in
• 44:36
  Speaker 2: year one, where it felt like he was receptive to
• 44:41
  Speaker 2: his veteran receivers and other players around him. So I'm hoping,
• 44:47
  Speaker 2: especially going forward with Ben Johnson, that he can give
• 44:53
  Speaker 2: him a lot of more tools in the toolbox.
• 44:56
  Speaker 1: He definitely seemed to embrace the professionalism that it takes
• 44:59
  Speaker 1: to be a starting quarterback in the NFL. I will
• 45:02
  Speaker 1: give him that, but I think he was kind of
• 45:05
  Speaker 1: set up to fail too.
• 45:06
  Speaker 2: I mean he had.
• 45:08
  Speaker 1: You have this GM who you know, makes this outlandish claim,
• 45:12
  Speaker 1: then now we're going to take the North and never
• 45:14
  Speaker 1: give it back, and you got this coach that's just
• 45:18
  Speaker 1: not good.
• 45:19
  Speaker 2: He may be a decent defensive coordinator, but he's not
• 45:26
  Speaker 2: head coach material. I mean, he was not ready for
• 45:29
  Speaker 2: that type of role.
• 45:30
  Speaker 3: It's a totally different job. I mean, again, not to derail,
• 45:33
  Speaker 3: but to you could be an amazing coordinator a Ben Johnson,
• 45:38
  Speaker 3: and we'll see how he turned. Well was a head coach,
• 45:40
  Speaker 3: but to transition from a really good if you look
• 45:45
  Speaker 3: at it from like a company, to go from a
• 45:48
  Speaker 3: really good manager to a CEO, because that's what a
• 45:51
  Speaker 3: head coach is.
• 45:52
  Speaker 2: They're a CEO of the football team. That's a totally
• 45:55
  Speaker 2: different job.
• 45:56
  Speaker 3: That's why I think Kevin O'Connell is so successful because
• 45:59
  Speaker 3: he's not quite let go of all of those coordinator duties.
• 46:03
  Speaker 3: He still calls plays, but he's also proving that he's
• 46:06
  Speaker 3: a good leader of men and a good CEO.
• 46:09
  Speaker 2: Agree with that so far, and I think Ben Johnson's
• 46:12
  Speaker 2: gonna take the same philosophy where he's going to be
• 46:15
  Speaker 2: the play caller at least for year one, which is
• 46:18
  Speaker 2: good as Bears fans should exactly. So I'm hoping that
• 46:23
  Speaker 2: falls kind of your guys' model of koc cameing from
• 46:26
  Speaker 2: those see position, but he knows how to delegate responsibility
• 46:31
  Speaker 2: enough for the Bears specifically.
• 46:36
  Speaker 1: Is all of the extraneous stuff maybe distracting from the
• 46:41
  Speaker 1: product on the field because you have a lot of
• 46:44
  Speaker 1: drama surrounding like the stadium for example, like do we
• 46:48
  Speaker 1: stay at Soldier Field?
• 46:49
  Speaker 2: Do we build out in Arlings and Heights?
• 46:51
  Speaker 1: You know, where is this and how does that affect
• 46:53
  Speaker 1: the city of Chicago?
• 46:55
  Speaker 2: Financially and all this.
• 46:56
  Speaker 1: Do we keep the product here right on the coast
• 46:59
  Speaker 1: of like Michigan, or do we move it out to
• 47:00
  Speaker 1: the suburbs. And then you have the matriarch of the
• 47:05
  Speaker 1: franchise that just passed away like last week. That's true,
• 47:08
  Speaker 1: that's another kind of big deal I think for this franchise.
• 47:11
  Speaker 1: Like as a Bears fan, I don't I don't know
• 47:14
  Speaker 1: how that affects for me.
• 47:17
  Speaker 2: I mean, honestly, I would hope they would stay on
• 47:21
  Speaker 2: in that harsh Chicago. I mean, yeah, the state needs updates,
• 47:25
  Speaker 2: but it's beautiful being on right on Lake Michigan. We
• 47:28
  Speaker 2: were there just a few years ago. I really enjoyed
• 47:30
  Speaker 2: Soldier Field. Is it a distraction to players? I I
• 47:34
  Speaker 2: don't know, I can't speak. I I don't think it
• 47:36
  Speaker 2: should be, because they're gonna they're gonna feel a team regardless.
• 47:41
  Speaker 2: I think they just need to be more kind straight
• 47:43
  Speaker 2: on that the actual production on the field. But but
• 47:46
  Speaker 2: your other point, I think that does change some things
• 47:49
  Speaker 2: with with the change. Yes, she wasn't as probably uh
• 47:55
  Speaker 2: entwined into the decision making, but ownership still has a
• 47:59
  Speaker 2: fact her into that. So I could definitely see some
• 48:03
  Speaker 2: some change of philosophy potentially for.
• 48:07
  Speaker 1: Those that don't know, and I don't know what's what
• 48:10
  Speaker 1: was her name again? Mcas was her last name. Yes,
• 48:13
  Speaker 1: but she's the daughter Virginia, Virginia. She's the daughter of
• 48:17
  Speaker 1: the granddaughter of George had I believe, the.
• 48:20
  Speaker 2: Daughter I believe of yes, and now her son. Technically
• 48:26
  Speaker 2: he was the major, technically owner of it and whatever
• 48:31
  Speaker 2: they call it, president or the team.
• 48:34
  Speaker 3: And I know Bears fans that, especially towards the end
• 48:38
  Speaker 3: of this previous season, the twenty four season, we're not
• 48:41
  Speaker 3: the biggest fans of the mccaskey's. I heard a lot
• 48:44
  Speaker 3: of sell the team and get rid of them. But
• 48:47
  Speaker 3: Virginia that's her name, right, it is Virginia. She was
• 48:51
  Speaker 3: a very historic piece of the NFL. She kind of
• 48:56
  Speaker 3: witnessed it from birth. I mean she did what in
• 49:00
  Speaker 3: three years? Yeah, what a what a good run. And
• 49:03
  Speaker 3: I mean the Bears have been They're one of the
• 49:06
  Speaker 3: historic franchise in the league.
• 49:07
  Speaker 2: They are.
• 49:08
  Speaker 3: We're Vikings fans, We'll talk crap about the Bears, but like, honestly,
• 49:11
  Speaker 3: the Bears are.
• 49:12
  Speaker 2: They've got a cool history.
• 49:13
  Speaker 3: They they've won a super Bowl and then how many
• 49:16
  Speaker 3: championships before the Super Bowl came around.
• 49:19
  Speaker 2: It is a loss to the NFL. You hardly ever
• 49:23
  Speaker 2: see ownerships stick around that long.
• 49:27
  Speaker 3: I think of like the mccaskeys, well the house is,
• 49:30
  Speaker 3: she was a house but married and married the Maras
• 49:34
  Speaker 3: in New York for the Giants, the Rooneys, Raiders, Steelers
• 49:40
  Speaker 3: for the Davis. Oh yeah, Davis.
• 49:43
  Speaker 2: Yeah it was out and now it's what's I can't
• 49:45
  Speaker 2: remember a decade, but yes, you just don't see it
• 49:49
  Speaker 2: as much. You know, people, especially see billions of dollars
• 49:53
  Speaker 2: to buy a franchise anymore, especially when you look when
• 49:57
  Speaker 2: it first started and it was just people in their garage.
• 50:00
  Speaker 2: The guys out on a field to start a franchise
• 50:03
  Speaker 2: is like one hundred bucks, which in nineteen twenty was
• 50:06
  Speaker 2: a significant amount of crazy.
• 50:08
  Speaker 1: But I feel like the NFL is still relatively immune
• 50:11
  Speaker 1: to these like conglomerates of owners coming in Like you
• 50:14
  Speaker 1: see this a lot in the NBA and a little
• 50:16
  Speaker 1: bit now in the MLB, where multiple wealthy guys are
• 50:20
  Speaker 1: coming together and saying, Okay, we're gonna buy you know,
• 50:23
  Speaker 1: a portion of his team, and that really doesn't happen
• 50:27
  Speaker 1: in the NFL.
• 50:27
  Speaker 3: Well, it was kind of by rule you couldn't sell
• 50:32
  Speaker 3: that you couldn't have less than a certain percentage as
• 50:35
  Speaker 3: an owner. But I think in recent years, in the
• 50:38
  Speaker 3: last five or so years, that's kind of changed and
• 50:41
  Speaker 3: owners kind of approved selling off small shares. That's why
• 50:46
  Speaker 3: you see Tom Brady coming in, Yeah, the extremely minority
• 50:50
  Speaker 3: owner of the Raiders. I don't know what percentage it is,
• 50:52
  Speaker 3: but it's like one or two. You know, it's still
• 50:55
  Speaker 3: a significant amount of money to buy one percent of
• 50:58
  Speaker 3: the NFL team. But I think they change. There was
• 51:01
  Speaker 3: a specific rule that didn't allow for minority owners like
• 51:05
  Speaker 3: that that they've kind of pulled back a little bit.
• 51:07
  Speaker 3: So we might start seeing, yeah, for sure.
• 51:10
  Speaker 1: And I said, it's not like it's not president at
• 51:13
  Speaker 1: all in the NFL, And I think I think we'll
• 51:15
  Speaker 1: see more and more of that, But up to this
• 51:18
  Speaker 1: point in twenty twenty five, we really haven't seen a
• 51:21
  Speaker 1: lot of that. And Tom Brady is such a unique
• 51:24
  Speaker 1: case because he's arguably one of the most successful players
• 51:27
  Speaker 1: in league history. He also has a broadcasting contract, and
• 51:33
  Speaker 1: there's just a lot of conflicts of interest there, like
• 51:35
  Speaker 1: hot take about if if we're doing hot takes on
• 51:39
  Speaker 1: brewdet episode. I think we've seen the one and only
• 51:44
  Speaker 1: season of Tom Brady announcing games.
• 51:46
  Speaker 2: Really it could be. I won't disagree with you either.
• 51:51
  Speaker 2: I think he tried it and he realized it may
• 51:54
  Speaker 2: not be his thing.
• 51:56
  Speaker 3: He called the Super Bowl he did, which is weird.
• 51:59
  Speaker 3: I mean, it's not nepotism because there wasn't family involved.
• 52:02
  Speaker 3: But talk about favoritism. I don't think he deserved. He
• 52:06
  Speaker 3: didn't do terrible in the super Bowl. But there's other guys.
• 52:09
  Speaker 2: I like.
• 52:12
  Speaker 3: Olsen, what's his first Greg Ols? I like, there's there's
• 52:17
  Speaker 3: very highly qualified.
• 52:20
  Speaker 1: Tony Romo is actually one of the better ones because
• 52:23
  Speaker 1: he's he kind of predicts the play before it happened.
• 52:27
  Speaker 2: He was actually one of my favorites to get a
• 52:31
  Speaker 2: new voice in there. I I really enjoyed his comment.
• 52:35
  Speaker 1: Dance and Tony Romo, they're a great combat They might
• 52:38
  Speaker 1: be all right Jim this year.
• 52:40
  Speaker 2: The tight ends inna motion to the left. And I
• 52:43
  Speaker 2: will say I'm not huge on Troy Aikman. He does
• 52:46
  Speaker 2: an okay job.
• 52:47
  Speaker 3: But he's kind of nostalgic at this point. Yes, I
• 52:50
  Speaker 3: just I've been watching football. He's been a voice.
• 52:52
  Speaker 2: But back to your point, I could definitely see Tom
• 52:55
  Speaker 2: Brady focusing more on uh, you know, his ownership stuff
• 53:00
  Speaker 2: with the Raiders, and and I've.
• 53:02
  Speaker 3: Never hated on Tom Brady being an announcer. I thought
• 53:05
  Speaker 3: he got a lot better as the year went on.
• 53:08
  Speaker 3: I just and not that I don't think it'll be
• 53:10
  Speaker 3: his only year because he'll get fired for it or something.
• 53:14
  Speaker 3: I think network's like they would enjoy him as an announcer.
• 53:19
  Speaker 3: I just think to your point, he might just be
• 53:21
  Speaker 3: like I did it. I wasn't elite, I'm good, like
• 53:26
  Speaker 3: I'm gonna go.
• 53:27
  Speaker 2: He's got to find something more in his niche. I
• 53:30
  Speaker 2: think he tried it and he can move on and
• 53:35
  Speaker 2: be okay with that.
• 53:36
  Speaker 1: So I'll make another hot take really quick, unrelated to
• 53:39
  Speaker 1: Tom Brady, but related to calling games. I think we
• 53:43
  Speaker 1: might see Kirk Cousins in the booth before too long.
• 53:46
  Speaker 2: He's I don't know that.
• 53:48
  Speaker 1: I think he's got maybe a year or two left
• 53:50
  Speaker 1: of football in him, So I don't know. Maybe maybe,
• 53:53
  Speaker 1: maybe this is all very hypothetical. But when he got
• 53:56
  Speaker 1: benched by the Falcons this year for Michael Pennix, he
• 54:00
  Speaker 1: made an appearance. I don't know if it was on
• 54:02
  Speaker 1: ESPN or Fox. I can't remember. Which network it was.
• 54:05
  Speaker 1: But he made kind of a pregame appearance at you
• 54:08
  Speaker 1: know the round Desk where they're on the sideline and
• 54:11
  Speaker 1: they're doing the pregame show and whatever, and he had
• 54:14
  Speaker 1: some some really good takes and seemed to be very articulate.
• 54:19
  Speaker 1: And that's not something that I would have expected Kirk
• 54:22
  Speaker 1: Cousins to be good at.
• 54:23
  Speaker 2: I always thought he would.
• 54:25
  Speaker 1: Transition very seamlessly from playing to coaching. I thought, even
• 54:29
  Speaker 1: when he was hurt with his achilles, I thought for
• 54:31
  Speaker 1: sure we'd see him on the sideline a lot quicker
• 54:33
  Speaker 1: than we did with the Vikings coaching up you know
• 54:38
  Speaker 1: whoever was I mean, we had three different quarterbacks after right,
• 54:44
  Speaker 1: So anyway, and I made those takes on the Schoolhove
• 54:48
  Speaker 1: way back then, I thought, oh, yeah, Kirk Cousins is
• 54:50
  Speaker 1: going to be on the side. But I really think
• 54:55
  Speaker 1: Kirk Cousins could have a career in broadcasting. And I
• 54:58
  Speaker 1: think he's he's got the obviously the the on field
• 55:06
  Speaker 1: perspective of it all. I don't know that he's going
• 55:08
  Speaker 1: to be as prolific as like a Tony Romo, who's
• 55:11
  Speaker 1: you know, able to like predict the play right before
• 55:14
  Speaker 1: it happens, but no, I think we might see Kirk
• 55:18
  Speaker 1: Cousins in the before too long. Yeah, and not to
• 55:22
  Speaker 1: crap on Tony Romo or any any announcer that amazes
• 55:26
  Speaker 1: us by predicting the play. I think that's just being
• 55:30
  Speaker 1: a good film watcher. Yeah, And because you know, Romo
• 55:34
  Speaker 1: probably watches film in a very similar way as a
• 55:38
  Speaker 1: broadcaster that he did as a player. And they these players,
• 55:44
  Speaker 1: they study the other team, They know tendencies. So when
• 55:47
  Speaker 1: Romo says something right before this, they snap the ball like, oh,
• 55:50
  Speaker 1: you see that linebacker, he's coming up, but then he's
• 55:53
  Speaker 1: going to go out. And then this quarterback if he
• 55:55
  Speaker 1: sees that, he can throw an hour out. Like they
• 55:58
  Speaker 1: seem to predict the play, and they're really good at it.
• 55:59
  Speaker 1: But that's also just a product of watching.
• 56:01
  Speaker 3: Film, which to your point, Kirk Cousins, love him or
• 56:06
  Speaker 3: hate him as a quarterback, he was never awful, which
• 56:09
  Speaker 3: means he's a.
• 56:11
  Speaker 2: Good film watcher.
• 56:11
  Speaker 3: He was well studied and could probably be in that
• 56:15
  Speaker 3: Romo esque area of announcing. I think that's a good take.
• 56:19
  Speaker 3: I hadn't thought of it before, but I think there's
• 56:21
  Speaker 3: some merit to that.
• 56:22
  Speaker 1: Yeah, we'll see the only time will tell. A hot
• 56:25
  Speaker 1: take is a hot take for a hot minute and there,
• 56:27
  Speaker 1: and eventually it's either really really cold or really really good.
• 56:31
  Speaker 2: So I'll be looking on time.
• 56:33
  Speaker 3: This says just under eight minutes left. I wouldn't be
• 56:38
  Speaker 3: surprised to see Kirk Cousins do that, but I also
• 56:40
  Speaker 3: wouldn't be shocked to see him just never be heard
• 56:44
  Speaker 3: from again.
• 56:44
  Speaker 2: Just completely disappears from me.
• 56:46
  Speaker 3: I got my family, I got my lake house, I
• 56:49
  Speaker 3: got my money, I got everything I just and maybe
• 56:53
  Speaker 3: he takes a break and then ten years from.
• 56:55
  Speaker 2: Now, certainly got no shortage of cash. Good for him.
• 56:58
  Speaker 2: Good for him.
• 56:59
  Speaker 3: I don't hate him at all for that, because if
• 57:02
  Speaker 3: I could sign one hundred million dollar guaranteed contract. It
• 57:05
  Speaker 3: really is interesting, though, Like you said, a lot of
• 57:08
  Speaker 3: these guys they'll either go into coaching or they'll do
• 57:12
  Speaker 3: more of a broadcast type feel. And I appreciate that
• 57:16
  Speaker 3: because you know, you just got to feel your way
• 57:18
  Speaker 3: of what you're going to do next after your career.
• 57:21
  Speaker 2: Obviously, money's not the huge obstacle. Typically you've made your
• 57:25
  Speaker 2: your fortune, but they're you know, probably less than forty
• 57:30
  Speaker 2: years old at most times. What do you want to
• 57:33
  Speaker 2: do with your life, and and it's it's fun to
• 57:35
  Speaker 2: watch people. I watch it with football, and watch it
• 57:39
  Speaker 2: with with college basketball. These people that start doing the commentary,
• 57:45
  Speaker 2: whether it be actually at the game or just on
• 57:48
  Speaker 2: on a highlight show. And it's it's fun to watch.
• 57:51
  Speaker 3: If there's a retired NFL player out there, professional athlete
• 57:55
  Speaker 3: that you're less than forty, you got a bunch of
• 57:59
  Speaker 3: money and you don't know what to do with your life,
• 58:01
  Speaker 3: invest in forest and open up a brewery.
• 58:04
  Speaker 2: Hey, and I'll do it. I'll how do you right,
• 58:06
  Speaker 2: I'll do you right. I have a name you can
• 58:08
  Speaker 2: open up, the Miller Brewery Brewing Company. Man, you're gonna
• 58:11
  Speaker 2: have to like scrap that right now. We're gonna get sued.
• 58:16
  Speaker 2: Although although now it's I think mosten cores that that
• 58:19
  Speaker 2: Bot Miller, so we might be safe.
• 58:21
  Speaker 3: You probably just yeah, I don't want you sue them
• 58:23
  Speaker 3: for it's your name. It's your name, Forrest Miller, Miller Brewing.
• 58:29
  Speaker 3: Maybe just like spell it differently with three l's or something.
• 58:32
  Speaker 2: I don't know, very creative there, And that's why we
• 58:36
  Speaker 2: will not have Austin name our beer this time. I've
• 58:39
  Speaker 2: got I've.
• 58:39
  Speaker 1: Got one more question for us, and then I think
• 58:41
  Speaker 1: we should wrap this up because we've got more work
• 58:43
  Speaker 1: to do, brewin this beer that we're making here. One
• 58:47
  Speaker 1: year from now, I mean, we've done this two years
• 58:50
  Speaker 1: in a row now, so we're gonna do this again.
• 58:52
  Speaker 2: It's a habit now.
• 58:53
  Speaker 1: February ish of six. Yes, So last year we talked
• 58:59
  Speaker 1: a lot about J A. J. McCarthy, and he was,
• 59:02
  Speaker 1: you know, all right, you know, the early second round,
• 59:05
  Speaker 1: late first round pick, and then he kind of shot
• 59:08
  Speaker 1: up the charts and the Vikings took him in the
• 59:10
  Speaker 1: first round.
• 59:12
  Speaker 2: Obviously we know how that story ends.
• 59:14
  Speaker 1: He got hurt in his first preseason game, sat out
• 59:16
  Speaker 1: the entire season. But there's still a lot of optimism
• 59:19
  Speaker 1: around JJ McCarthy as the Vikings quarterback. Whether or not
• 59:24
  Speaker 1: he's going to be the starter or not remains to
• 59:27
  Speaker 1: be seen, but he's a former Michigan Wolverine National Championship
• 59:32
  Speaker 1: winning Michigan Wolverine. Right a year from now, what are
• 59:36
  Speaker 1: we going to be saying about JJ McCarthy make a
• 59:39
  Speaker 1: hot take since we're kind of in this groove of
• 59:41
  Speaker 1: makes if I'll go first, I know JJ, if he's healthy,
• 59:47
  Speaker 1: he and he has the weapons with your wide receivers
• 59:50
  Speaker 1: and tight ends and coach and coach, your line line
• 59:55
  Speaker 1: is gonna be fine.
• 59:56
  Speaker 2: You know you're gonna find what needs to be done.
• 59:59
  Speaker 2: I think he it's you at least playoff bound again.
• 1:00:02
  Speaker 2: I I just believe JJ and JJ enough. He's just
• 1:00:06
  Speaker 2: a winner at heart. He has a good attitude and
• 1:00:08
  Speaker 2: he's willing to put in the work.
• 1:00:10
  Speaker 1: So so you think JJ is the starter and he
• 1:00:13
  Speaker 1: helps the Vikings get into the playoffs in twenty six
• 1:00:17
  Speaker 1: I do, okay, Austin barring injury, which can derail anything. Yeah,
• 1:00:23
  Speaker 1: day one starter, uncontested, even if they they have some
• 1:00:29
  Speaker 1: fake battle in training camp or you know, semblance of
• 1:00:33
  Speaker 1: a battle in training camp, he'll win it immediately over
• 1:00:37
  Speaker 1: Sam Darnold or Daniel Jones or quarterback dejure JJ McCarthy.
• 1:00:43
  Speaker 1: Day one starter and yeah, three.
• 1:00:45
  Speaker 3: Thousand plus yards, five hundred plus rushing yards, twenty five touchdowns.
• 1:00:54
  Speaker 2: Twelve touchdowns are just passing touch passing, and then you
• 1:00:57
  Speaker 2: can't run though, I mean he can run. We know
• 1:00:59
  Speaker 2: that he has the wheels to do it.
• 1:01:01
  Speaker 3: So I don't know, you can never predict wins because
• 1:01:05
  Speaker 3: sometimes the ball just doesn't bounce your way. Playoffs definitely
• 1:01:09
  Speaker 3: and because of him, Him and Kevin O'Connell. If the
• 1:01:13
  Speaker 3: coach was Matt Everfluse or you know, Josh McDaniels or something,
• 1:01:18
  Speaker 3: I'd say, well, it doesn't You could have Tom Brady
• 1:01:21
  Speaker 3: back there and it wouldn't matter. Kevin O'Connell. I'm more
• 1:01:25
  Speaker 3: believe in Kevin O'Connell than anything else.
• 1:01:27
  Speaker 2: I agree. I don't think you guys take a step
• 1:01:30
  Speaker 2: back from moving from Sam Darnold to JJ and in
• 1:01:33
  Speaker 2: fact you stay at the same par or maybe even
• 1:01:36
  Speaker 2: get a little bit better. Essentially, what do you think
• 1:01:39
  Speaker 2: I'm gonna disagree with you? Guys?
• 1:01:41
  Speaker 1: I love it mostly just for the sake of argument
• 1:01:45
  Speaker 1: and just to keep things interesting, and not just to
• 1:01:48
  Speaker 1: be a yes man to everything you've said, because I
• 1:01:50
  Speaker 1: hope for all of that.
• 1:01:51
  Speaker 2: That would be awesome. I actually don't hope for that,
• 1:01:55
  Speaker 2: but I'm trying to be realistic. That's fair.
• 1:01:59
  Speaker 1: But I've been a Viking fan longer than you have,
• 1:02:01
  Speaker 1: fairly well since birth, so ok. But I've learned how
• 1:02:08
  Speaker 1: to manage my expectations with this team. This past season,
• 1:02:13
  Speaker 1: the twenty twenty four season surpassed everybody's expectations. I mean,
• 1:02:18
  Speaker 1: we didn't expect the Vikings to win ten games, and
• 1:02:21
  Speaker 1: they had won ten games in October. In October, it
• 1:02:24
  Speaker 1: was crazy, it was nuts. I think a quarterback change
• 1:02:30
  Speaker 1: will happen. I think JJ will be as you've said,
• 1:02:34
  Speaker 1: the day one starter. I don't think it's a thirteen fourteen,
• 1:02:40
  Speaker 1: fifteen wins season like it was this year. I think
• 1:02:45
  Speaker 1: we're looking at nine to ten wins. I think they
• 1:02:48
  Speaker 1: are on the plus side of.
• 1:02:51
  Speaker 2: The margin of victory.
• 1:02:53
  Speaker 1: I think they come out above five hundred, but I
• 1:02:57
  Speaker 1: don't know that it's more than ten wins. And I
• 1:02:59
  Speaker 1: think the losses are are bad. I think they're seeing
• 1:03:03
  Speaker 1: their ugly losses and I think those losses kind of
• 1:03:07
  Speaker 1: mar the season in a in a pretty negative way.
• 1:03:13
  Speaker 1: We've seen how competitive the NFC North is. I don't
• 1:03:18
  Speaker 1: expect that to change a The Lions won't be as good.
• 1:03:21
  Speaker 1: The Lions won't be as good, but I still think
• 1:03:23
  Speaker 1: they'll be decent. Even with those two coordinators leaving the Lions.
• 1:03:28
  Speaker 1: I think the Bears are on the up and up
• 1:03:31
  Speaker 1: with Ben Johnson coming in. He proved with the Lions
• 1:03:33
  Speaker 1: how effective of a coordinator he can be, and he
• 1:03:37
  Speaker 1: I mean, we all know it wasn't Dan Campbell. The
• 1:03:40
  Speaker 1: only thing Dan Campbell did was say let's go for
• 1:03:43
  Speaker 1: it on fourth down.
• 1:03:45
  Speaker 2: What I mean, We're gonna find out a little bit more.
• 1:03:48
  Speaker 2: I think Dan Campbell's a great coach and maybe that's
• 1:03:50
  Speaker 2: what the Lions need as a head coach and let
• 1:03:52
  Speaker 2: the coordinators do the nitty gritty. But to your I agree,
• 1:03:56
  Speaker 2: it will not be the same Lions team. But I
• 1:03:58
  Speaker 2: think the Bears are l with his presence. With Caleb Williams,
• 1:04:02
  Speaker 2: I think if they can find that synergy that you need.
• 1:04:04
  Speaker 2: But like I mentioned earlier, between coach and quarterback, if
• 1:04:08
  Speaker 2: they can find that, the Bears will be uh forced
• 1:04:11
  Speaker 2: to be reckoned with the Packers were other than losing
• 1:04:15
  Speaker 2: all their NFC North games, they won everything else or
• 1:04:19
  Speaker 2: I guess they won one over the Bears right on
• 1:04:22
  Speaker 2: that last second they lost and late in the season.
• 1:04:25
  Speaker 1: They only won one NFC North game though it was
• 1:04:28
  Speaker 1: that last second field goal against the Bears.
• 1:04:30
  Speaker 2: So they lost five out of six in the Yeah,
• 1:04:33
  Speaker 2: I forgot the Bears. That was a block field goal otherwise,
• 1:04:36
  Speaker 2: but anyways, just went off, Okay, we need to Yeah,
• 1:04:39
  Speaker 2: we definitely need to wrap this up. That's my hot take.
• 1:04:42
  Speaker 2: I think I like it.
• 1:04:44
  Speaker 1: I think the Vikings won't be as dominant as they were.
• 1:04:47
  Speaker 1: I think their schedule is a little more challenging. I
• 1:04:49
  Speaker 1: think JJ will have some growing pains.
• 1:04:51
  Speaker 2: And I don't want to speak for Austin, but when
• 1:04:54
  Speaker 2: I preface it, they're going to be a bear team.
• 1:04:56
  Speaker 2: That doesn't necessarily mean they're gonna be the same record
• 1:04:58
  Speaker 2: or a better record. Yeah, because you guys had a
• 1:05:01
  Speaker 2: astounding record. I just think overall, you're going to be
• 1:05:05
  Speaker 2: better primed when you're in the playoffs to actually have
• 1:05:08
  Speaker 2: a chance to win the gamey base. That's why I
• 1:05:11
  Speaker 2: said I want predict wins.
• 1:05:12
  Speaker 1: Yeah, that's unpredictable, and I'm not ready to predict wins yet.
• 1:05:15
  Speaker 2: I get you either.
• 1:05:16
  Speaker 1: It'll be interesting to see what happens with the draft,
• 1:05:19
  Speaker 1: with free agency, We've got a lot of offseason. Dustin
• 1:05:22
  Speaker 1: Baker said it a few weeks ago on our episode.
• 1:05:24
  Speaker 1: This is actually some of the most exciting news for
• 1:05:27
  Speaker 1: Vikings fans and Vikings content creators like ourselves to really
• 1:05:31
  Speaker 1: talk about, because now we get to talk about all
• 1:05:33
  Speaker 1: the hypotheticals of all right, we brought in this guy,
• 1:05:36
  Speaker 1: and we drafted this guy, and what are we going
• 1:05:37
  Speaker 1: to do you know. So I'm a little more managed
• 1:05:42
  Speaker 1: in my expectations with this next year. I don't know
• 1:05:44
  Speaker 1: that we're fourteen wins like we were this year, but
• 1:05:48
  Speaker 1: I'm excited for JJ McCarthy.
• 1:05:49
  Speaker 2: I think this is his team.
• 1:05:51
  Speaker 1: I think the Vikings will move on from Darnold, maybe
• 1:05:54
  Speaker 1: they keep Daniel Jones, who knows. The quarterback situation seems
• 1:05:57
  Speaker 1: to be this ongoing saga with the Yeah, how do
• 1:06:01
  Speaker 1: they handle that? Who do they keep? Who do they
• 1:06:03
  Speaker 1: let go?
• 1:06:04
  Speaker 3: At least this year, it's about the backup, yes, because
• 1:06:07
  Speaker 3: I'm pretty confident JJ is the guy. It's his team now,
• 1:06:11
  Speaker 3: and I think everybody, truly, if they were honest, believes
• 1:06:14
  Speaker 3: that as well.
• 1:06:15
  Speaker 2: Beer, What did you guys think? Love it? Fantastic? I
• 1:06:18
  Speaker 2: liked it too. It's so simple of a beer, but
• 1:06:22
  Speaker 2: so flavorful, well done, big grove.
• 1:06:25
  Speaker 3: Yeah, I've I've always kind of looked down on beers
• 1:06:29
  Speaker 3: that are less than five percent, you know, just like okay,
• 1:06:34
  Speaker 3: like my sweet spot's like this six percenters. Like if
• 1:06:37
  Speaker 3: you're a good beer and you're like six percent, like awesome.
• 1:06:42
  Speaker 3: So my initial thought was like, oh, four eight, like okay, sure,
• 1:06:45
  Speaker 3: Like I'm sure it'll be fine, No, this was phenomenal.
• 1:06:48
  Speaker 2: This is really good.
• 1:06:51
  Speaker 3: Big Grove didn't pay us to say anything about this.
• 1:06:53
  Speaker 3: Now you purchased this yourself.
• 1:06:55
  Speaker 2: Absolutely, I would absolutely gladly have this again. Yeah, so
• 1:07:00
  Speaker 2: this is This is easily a one that I could
• 1:07:03
  Speaker 2: go to again, even even over the other quote unquote
• 1:07:07
  Speaker 2: cheap beers, the cores light, the bush light, and I
• 1:07:10
  Speaker 2: don't know what this costs. It probably is a little
• 1:07:12
  Speaker 2: bit a little bit more better. Honestly, I always go
• 1:07:16
  Speaker 2: quality is the top priority. Yeah, you don't want to
• 1:07:19
  Speaker 2: spend the bank on it, but this wasn't anything like
• 1:07:22
  Speaker 2: you're going to lose you know, a ton of money
• 1:07:24
  Speaker 2: on But so good, so good.
• 1:07:26
  Speaker 3: This is a beer that will bring in the guy
• 1:07:29
  Speaker 3: that only drinks bud Light.
• 1:07:30
  Speaker 1: Yes, absolutely, ditto to everything you guys have said, Big
• 1:07:34
  Speaker 1: Grove Moon Rabbit. If you haven't tried it and you
• 1:07:37
  Speaker 1: can get your hands on some, we would definitely recommend it.
• 1:07:39
  Speaker 2: It's a really good beer, easy.
• 1:07:41
  Speaker 1: Drinking, not the highest alcohol percentage, so you can have
• 1:07:44
  Speaker 1: a few and not really be affected too much.
• 1:07:48
  Speaker 2: Would recommend. Let's wrap this up here.
• 1:07:51
  Speaker 1: If people want to find the school hop, where can
• 1:07:54
  Speaker 1: they find us?
• 1:07:55
  Speaker 3: We're everywhere We have a website that I will be
• 1:07:57
  Speaker 3: updating this week. It hasn't been updated in this year,
• 1:08:01
  Speaker 3: but it's got everything there The school Hop dot com.
• 1:08:06
  Speaker 3: Reach out to us via email at the school Hop
• 1:08:08
  Speaker 3: at gmail dot com. Uh, we're on all the socials,
• 1:08:12
  Speaker 3: Twitter or x if you can't call it Twitter anymore.
• 1:08:16
  Speaker 3: It's Twitter, Facebook, Instagram, TikTok, blue Sky, all all the
• 1:08:22
  Speaker 3: places where they're sorry for us. We are not yet
• 1:08:25
  Speaker 3: on threads. As far as yeah, you brought that up,
• 1:08:29
  Speaker 3: I'm working on it.
• 1:08:30
  Speaker 2: I'm working.
• 1:08:31
  Speaker 3: I need to call Tom is that.
• 1:08:37
  Speaker 1: We need to get a dial up connection first, then
• 1:08:40
  Speaker 1: we can get on all right.
• 1:08:43
  Speaker 2: We're everywhere.
• 1:08:43
  Speaker 3: If you want to find us, you can specifically YouTube,
• 1:08:46
  Speaker 3: that's probably like, that's where all of our content goes, Spotify,
• 1:08:51
  Speaker 3: Apple podcasts. If you want to see us, you can.
• 1:08:54
  Speaker 3: If you just want to listen to us, you can.
• 1:08:56
  Speaker 2: We're everywhere. I forget anything. No, I think we're good.
• 1:08:59
  Speaker 1: And make sure you tune in next week to episode
• 1:09:03
  Speaker 1: eighty one because we're going to recap the brewing process.
• 1:09:06
  Speaker 2: We'll have Forest on again, and you're gonna get tired
• 1:09:08
  Speaker 2: of me.
• 1:09:08
  Speaker 1: Now, I don't think we will. You might get tired
• 1:09:11
  Speaker 1: of us, and we will get tired of it.
• 1:09:13
  Speaker 2: I love it, like I said before, now a Vikings fan,
• 1:09:16
  Speaker 2: love the podcast, love hanging out with Yeah, we definitely
• 1:09:19
  Speaker 2: enjoy having you on.
• 1:09:21
  Speaker 1: We'll recap the brew process, talk about how all of
• 1:09:23
  Speaker 1: it went, we'll update everybody out there on like what
• 1:09:26
  Speaker 1: the final gravity reading was before we put it. Yep,
• 1:09:30
  Speaker 1: not to sleep, but kind of ferment for a couple
• 1:09:32
  Speaker 1: of weeks, so to speak, opposite of to sleep. Yeah,
• 1:09:35
  Speaker 1: exactly real actually, But we'll give you guys an update
• 1:09:39
  Speaker 1: on all of that next week, and who knows, maybe
• 1:09:42
  Speaker 1: we'll have some Vikings and or Bears news to talk
• 1:09:45
  Speaker 1: about even next week on episode eighty one, So make
• 1:09:48
  Speaker 1: sure you check that out if you want to see
• 1:09:50
  Speaker 1: the previous episode, episode seventy nine. We had forest on
• 1:09:54
  Speaker 1: last week where we sampled some of the grain that
• 1:09:57
  Speaker 1: we're actually brewing with today and talked a little bit
• 1:10:01
  Speaker 1: about last year's beer what we're doing differently with this
• 1:10:03
  Speaker 1: year's beer, So make sure.
• 1:10:04
  Speaker 2: You check that out as well. And I think that's it.
• 1:10:08
  Speaker 2: That's it, thanks guys, appreciate it. Until next time at
• 1:10:12
  Speaker 2: school school Yep, Hey Vikings fans.
• 1:10:37
  Speaker 1: Evan here from the School Hop, and we just wanted
• 1:10:39
  Speaker 1: to say thank you again so much for listening to
• 1:10:42
  Speaker 1: the School Hop. And we also wanted to take one
• 1:10:44
  Speaker 1: more opportunity to let you know that this episode of
• 1:10:46
  Speaker 1: the School Hop has been brought to you by Big
• 1:10:49
  Speaker 1: Top Ventures. If you're considering taking an all inclusive trip
• 1:10:52
  Speaker 1: to either Mexico or Jamaica, reach out to our friends
• 1:10:55
  Speaker 1: at Big Top Ventures at Big Top Ventures LLC at
• 1:10:59
  Speaker 1: gmail dot com. Once again, that's Big Top Adventures LLC
• 1:11:03
  Speaker 1: at gmail dot com. You can get the lowest rate
• 1:11:06
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• 1:11:09
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• 1:11:13
  Speaker 1: and thanks again for listening to the schoolhok