Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Common John Beer Fest with The Foamy Heads | Tennessee Craft Beer Festival | Episode 94 Part 1

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Common John Beer Fest with The Foamy Heads | Tennessee Craft Beer Festival | Episode 94 Part 1 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:34
  Full screen by the way. I hate the countdown you love.
• 0:36
  It's the. Final Countdown.
• 0:38
  I hate it. It's not the final countdown,
• 0:40
  Steve, because every time we do this, there's a countdown.
• 0:42
  Oh, there's another countdown. I hate the countdown.
• 0:44
  It's the final. Countdown on this.
• 0:45
  Countdown. It's the final countdown for
• 0:47
  this one. Rich, you hate countdowns like
• 0:49
  you hate sour viewers. I don't.
• 0:52
  OK, so hang on a second. Don't.
• 0:56
  Don't. I knew that.
• 0:57
  Don't ask Mitch. Don't ask Mitch my opinion on
• 0:59
  sour beers because I'll give it. But it's always the opposite
• 1:02
  because I'll always drink itself.
• 1:03
  I know Mitch has been walking around with a half a gallon of
• 1:06
  one for the last hour. What were you?
• 1:08
  What were you? Totin?
• 1:09
  Mitch, you have the bottle. I think I lost it.
• 1:12
  I don't know what he's doing. We've been drinking.
• 1:14
  Already I mean. Like I lost my phone earlier.
• 1:18
  We've already had drama today. We haven't even we haven't even
• 1:20
  got started. Oh, fuck yeah.
• 1:22
  John, this is this is perfect timing.
• 1:24
  Put put the cans on there. We're here at the common.
• 1:27
  John, this lovely man with this, With this.
• 1:29
  What is that, some kind of sprout?
• 1:32
  Sprouts. Sprouts.
• 1:33
  Hell yeah, Sprouts foamy, foamy heads in the Brewery Underground
• 1:36
  podcast are hanging out at the 2025 Common John Beer Festival,
• 1:39
  AKA the last beer fest on earth. Maybe yes.
• 1:42
  Who knows? We don't know yet, Steve.
• 1:43
  You never know in. Manchester, TN.
• 1:45
  Manchester, TN. I will stay.
• 1:47
  I said this at the last time when we were broadcasting when
• 1:50
  we were talking about hyping this thing up.
• 1:52
  I will die on this hill that this is probably the best beer
• 1:56
  fest in the area, hands down. I look forward to the Common
• 2:00
  John Beer Fest every year. And the man himself who's
• 2:04
  helping put all this together sitting at the edge of the
• 2:06
  table. Yes, absolutely.
• 2:07
  John. John, you are the reason we are
• 2:10
  here. I don't think he's the John of
• 2:12
  Common John, but you might as well be.
• 2:15
  I'm Jon, not Jon. Oh gosh, that's OK.
• 2:18
  That's just John. That's.
• 2:20
  Commonly here. And you are, you start.
• 2:24
  You're still a common John. Just Jo.
• 2:27
  N I'd elevate him to a proper John.
• 2:30
  Very much so. Not just today, but damn the
• 2:34
  last. However, what many months, weeks
• 2:36
  has it been for you to come to this?
• 2:38
  Point right now in time nine months and we we we've
• 2:42
  solidified just everything that we've gone through of just what
• 2:46
  to expect for the year, what we want for the event, how can we
• 2:49
  evolve the event just going in throughout the year, just what
• 2:53
  we need to do throughout the nine months.
• 2:55
  And we have the things of must do's and we want to make sure
• 2:58
  everyone has a blast and what we can do to ensure that that
• 3:01
  happens. Yeah.
• 3:03
  So it's just one of those things.
• 3:05
  I know this is your 5th anniversary, right comment John.
• 3:08
  Is this the 5th Brewfest? Or this is the fourth one,
• 3:11
  because after the the 1st anniversary, LeBron was like, we
• 3:15
  need to elevate the anniversary. I was like, well, I have an
• 3:18
  idea. And he was like, yeah, let's
• 3:21
  let's roll with that. And we did the first year and it
• 3:23
  was a huge success because Manchester's not really known to
• 3:26
  being craft beer, right, And Common John's really changed.
• 3:29
  That you guys have totally. Changed that 100% and we have so
• 3:32
  many locals now. They just want common John beer,
• 3:34
  they want craft beer. And so by having the beer fest
• 3:36
  and having different breweries here, it's giving people in the
• 3:39
  the area more opportunities to have beer than they've never had
• 3:42
  before. Hey.
• 3:43
  And John, you know Jon, Yeah, Everybody has a different role
• 3:47
  here in common. John.
• 3:48
  Yeah. What is your role?
• 3:50
  I am the Chief festival officer Festival.
• 3:53
  It is the best job in the world. We do that hell of a job too.
• 3:57
  Yeah. So putting on the annual beer
• 3:58
  Fest and scheduling the Beer fest throughout the year.
• 4:01
  We have some exciting beer fest coming up that we'll be a part
• 4:04
  of and things like that. So.
• 4:06
  To, to look around, you guys have been, this is our, we've
• 4:09
  been a common job, but we've not been to this beer fest before.
• 4:11
  Steve and I, these guys have been twice before at least.
• 4:15
  Yeah, it's it's great. This is this is my 4th.
• 4:18
  I don't remember if you were with me on one of them, but this
• 4:20
  is my 4th. I should have been OK.
• 4:24
  I don't, obviously. I've had it so much since I go
• 4:27
  to the Deer Festival. So let, let me ask you a
• 4:30
  question then. So you mentioned something nine
• 4:32
  months. This thing has been in the
• 4:34
  works. You've been planning this thing
• 4:35
  for nine months. You've got how many breweries
• 4:38
  here today? How many vendors just kind of
• 4:40
  give us the lay of the land. We've been walking around, We've
• 4:42
  been here for a couple hours and I haven't talked to people
• 4:44
  since. But for people that's watching
• 4:46
  and people on the that will be listening to this post, how many
• 4:48
  vendors and breweries do you guys have here today?
• 4:50
  So we actually have, we have 18 home Brewers, individual home
• 4:54
  Brewers, I love that, that are brewing their own beer.
• 4:57
  This is the beer they brew in their garage or anywhere in that
• 4:59
  facility. And it's something that they
• 5:02
  bring because it's their passion.
• 5:03
  And that's one, that's a big thing that Lebron's always
• 5:05
  wanted to have home Brewers here because that's where he got his
• 5:08
  start. And having home Brewers here is
• 5:11
  really cool because they're a part of the, the commercial
• 5:14
  breweries. They're they're serving beer
• 5:15
  just like they are. And so commercial breweries, we
• 5:18
  have 40 today, 40 commercial breweries.
• 5:23
  I swear, I don't think I've been anywhere that had anywhere close
• 5:25
  to that many home Brewers. You know, East Nashville Beer
• 5:28
  Fest had some, but nothing like 18.
• 5:31
  I love the concept of having home Brewers at a festival.
• 5:34
  And there's a competition too, right?
• 5:35
  Yep, Yep. So there's the best of show.
• 5:37
  So every ticket holder will have a ticket and they can give it to
• 5:40
  the home Brewer. And they have tickets for
• 5:41
  commercial Brewers as well. And whoever has the most tickets
• 5:44
  at the end will get a a a nice little.
• 5:47
  Mini cake last year, I think Mitch ended up making some
• 5:51
  because y'all iPhone users, Mitch ended up having getting
• 5:53
  one of those like sticker things he was able to make.
• 5:55
  He's got a sticker of you sticker of the you guys are like
• 5:58
  holding the little heads up here.
• 6:00
  So it's just I love the competition and and the friendly
• 6:03
  competition of having home Brewers like that's something
• 6:05
  you don't see at beer festival not at all and that they must
• 6:08
  love that right? They it's a place.
• 6:09
  For them to come. Yeah, they love seeing people
• 6:12
  enjoy their beer. It inspires them to keep doing
• 6:15
  what they're going because, I mean, home Brewers don't get
• 6:17
  enough credit. If you really think about it,
• 6:19
  they are putting their money into it.
• 6:21
  They're giving their beer to their friends and they're like,
• 6:23
  oh, what's their friend going to say?
• 6:24
  It's obviously going to be good. But you come to an event like
• 6:28
  this, they're going to tell you whether they like it or not.
• 6:31
  If they give you a ticket then you're going something.
• 6:33
  Good. And I and I think one of the
• 6:35
  things that should not go overlooked is you guys come and
• 6:39
  John are really the only game in town because Manchester not the
• 6:43
  biggest area in the world, but you got people coming an hour
• 6:46
  from Nashville, an hour from Chattanooga and elsewhere we
• 6:50
  have people for Missouri. Here today like yeah,
• 6:53
  Mississippi, Alabama, Georgia, Florida, like just all.
• 6:56
  Over what's the furthest, probably.
• 6:58
  Either northern Ohio or Missouri.
• 7:02
  Whoa. I'd say last year for my
• 7:04
  birthday, they said, hey, group of friends got together, Steve
• 7:07
  was there and they were like, hey, what do you want to do for
• 7:09
  your birthday? I go, I want to go to Uncle
• 7:10
  Nearest and I want to go to Common John.
• 7:12
  There you go from Nashville and it was all day, you know, I was
• 7:14
  just driving. I.
• 7:15
  Ain't getting here but. It was like, that's what exactly
• 7:17
  what we did and this was, this was on that list.
• 7:20
  And how much has this grown from the first year you've done?
• 7:22
  It, Oh my gosh, it's grown immensely just because every
• 7:25
  year we learn. Every year I always step back.
• 7:28
  We always have a meeting and we're, we're going over what is
• 7:31
  something we can do better where, where's one area that we
• 7:34
  lacks in and we corrected every year.
• 7:36
  So, so last year there was an issue with ice.
• 7:40
  And so obviously we made sure we had plenty of ice this year.
• 7:43
  And it's just little things like that because you want to make
• 7:45
  sure that the the home Brewers and the commercial breweries and
• 7:48
  everyone's taken care of so that they can provide an experience
• 7:51
  for your ticket holders. Yeah, like how much of this
• 7:54
  event, this single event takes up your almost entire year of
• 7:59
  plant? Nine months.
• 8:01
  Well, yeah, I mean, being the chief festival officer, I'm
• 8:04
  pretty focused on that. But but yeah, nine months of
• 8:08
  just constant communication because I mean, people that deal
• 8:12
  with different vendors and stuff, when you deal with over
• 8:14
  60 vendors, just constant communication of just like what
• 8:18
  to expect and everything. It's just constant back and
• 8:21
  forth, just. It's like herding cats.
• 8:23
  Yeah. And then you have people back
• 8:25
  out last minute or you have people that get added on last
• 8:28
  minute and you have to adjust for that.
• 8:30
  Yeah, you have to be a little bit flexible with that and what
• 8:32
  to expect. So the, the the theme of this
• 8:36
  one kind of says the last beer fest on earth maybe.
• 8:41
  Where'd that come? What?
• 8:42
  Yeah. Where did that come and why you
• 8:44
  got it? It's a well oiled machine now.
• 8:46
  You got it down to a science. So the whole thought is that's
• 8:52
  it's always been a stressor of doing this event because you
• 8:55
  don't know about whether you don't know what if ticket sales
• 8:58
  drop and we have all this vendors and stuff, you don't
• 9:01
  know what to expect. So what we're thinking about
• 9:03
  doing is maybe evolving this to something different and it's on
• 9:07
  discussion of that. And we don't know.
• 9:09
  I mean, this event today may change that whole mindset that
• 9:12
  we need to keep doing this or we need to do something different,
• 9:17
  and we'll reflect on that after this event of what we need to
• 9:19
  do. Now there is a on your website
• 9:22
  and you've seen it when it gets out there and it shows.
• 9:23
  The thing about the the beer fest, this is last day on earth.
• 9:25
  It's got a got several pictures and you're on there and somebody
• 9:29
  saying last beer festival on earth and it's got a picture of
• 9:31
  you and it goes. That, that's my, that's my wife,
• 9:35
  the other picture. And that's, that's the joke
• 9:38
  because she's always like you always put so much heart into
• 9:41
  this. And I stress about it because
• 9:42
  like, I want it to be the best event ever because like I go to
• 9:46
  beer festivals, I enjoy craft beer and I know what these guys
• 9:49
  and girls go through. So I want to make sure that they
• 9:51
  have the best experience. If I'm not giving that to them,
• 9:54
  then I failed myself. So that's what my part, my
• 9:57
  stress is over the nine months to make sure that that doesn't
• 10:00
  happen. How are you feeling looking
• 10:02
  around here today? I'm very happy today.
• 10:04
  That's a good question. I wish you I am very hot, but
• 10:08
  I'd rather be hot than wet and no one walking around.
• 10:11
  So we have plenty of water and plenty of beer too.
• 10:16
  Are there, are there? I always think it's always cool
• 10:18
  to see these kind of events because you know, a lot of the
• 10:22
  brewing community that we have seen, they all get along or most
• 10:27
  of them get along. It's, it's got to be cool
• 10:29
  because this is like, you know, almost a family reunion couple
• 10:32
  times a year you all get together.
• 10:34
  Yes, yeah, no, it's one of those things where it's like every
• 10:36
  time I go up there like these, like Yazoo was telling him or
• 10:40
  talking to him and he was like, dude, this is my favorite best.
• 10:43
  He's like, I love seeing the. People, Josh said that yeah,
• 10:45
  it's right over there. And I'm drinking one of his
• 10:48
  beers right now. Oh, man.
• 10:49
  The BlackBerry. Raspberry.
• 10:50
  Yeah. French cats.
• 10:52
  So good. Oh my gosh.
• 10:53
  Yeah, it's nuts. Awesome, actually.
• 10:56
  But he was telling me he's like, dude, like this is my favorite
• 10:58
  fest all year. What I love?
• 11:00
  Because he has that family, yeah, like environment.
• 11:03
  Sure, I would feel like the best beer fest are the ones with the
• 11:05
  Brewers are there or in their beers and you see them around
• 11:09
  you go some and not that they're all bad, but I'm just saying
• 11:11
  just some. And it's just volunteers kind of
• 11:13
  doing it when you see the actual Brewers.
• 11:15
  Yeah, here. I don't think that's a testament
• 11:16
  to the the festival itself. And and that's one thing that
• 11:19
  I've always stood through on is, is making have the the breweries
• 11:23
  are here are people that are associated with the brewery.
• 11:26
  It's not a distribution person. It's not a trailer that has a
• 11:29
  bunch of different beers. I want to have people in that
• 11:32
  tent that are actually from that brewery.
• 11:34
  So yeah. Yeah, I volunteered at some and
• 11:36
  they're like, we don't want to talk to you.
• 11:39
  So I, I think Mitch and I, I mean, we've been here for, we've
• 11:43
  been here for a few years. First time I, I think actually
• 11:47
  podcasting live, but I mean, we've been here in previous
• 11:49
  years helping. We did some pictures and some
• 11:51
  marketing one of the years too. And what what I noticed is that
• 11:55
  it's very similar to what you guys mentioned.
• 11:57
  It's like there's other beer fest where they have volunteers
• 11:59
  pouring and there's nothing wrong with that.
• 12:01
  I mean, there's people that are volunteers that you got to find
• 12:03
  people. But to see the actual like
• 12:06
  owners and breweries behind the tanks, you know, behind the
• 12:09
  taps, they're pulling like Parker at, you know, at Fait La
• 12:12
  Forest, just coming on here in a couple of minutes.
• 12:14
  Is is here, Parker is here, Chad from Stokos is here.
• 12:18
  It's like, it's like the the people that have skin in the
• 12:21
  game are at the beer festival today.
• 12:24
  They could be either at the brewery working, which I'm sure
• 12:27
  they don't want to be doing, or they could be at home relaxing,
• 12:29
  which is I'm sure what they want to be doing.
• 12:32
  But instead they're here today. Yeah.
• 12:34
  Can I do one plug please? Yeah, this is your.
• 12:37
  Festival man, you plug whatever you want.
• 12:39
  Stoke House Brewery. Yeah, the best barbecue in that
• 12:41
  hamstaff. Wow, yeah.
• 12:43
  Barbecue it's. Great statement.
• 12:45
  Yeah, yeah, I. I.
• 12:46
  Think about that BBQ too often it's.
• 12:49
  So good And and. Like we, we were serving out, so
• 12:52
  taking care of the the commercial breweries and the
• 12:54
  vendors. We do food for them.
• 12:55
  Yeah, we did lunch for them and it was barbecue.
• 12:58
  And I see them in line. I'm like, oh boy, I thought the.
• 13:00
  Same thing I I told them I was like Chad standing up there
• 13:03
  then. You don't have to tell me
• 13:05
  anything but. And the Mac and cheese that you
• 13:08
  have the IT was good. Barbecue though, like it was
• 13:10
  really good. It was really good BBQ, but I
• 13:13
  thought the same thing. I saw Chad was a few spots up
• 13:15
  and I was like, I'm going to be sitting here and going hey, this
• 13:18
  BBQ is really good and be like. What's up, Chad?
• 13:23
  So good, yeah, and fantastic. It just it's great to see those
• 13:26
  guys too, doing their thing. Yeah, for sure.
• 13:28
  Range now from tenfold doing his own thing.
• 13:30
  Oh yeah, no, I love I. Love the story.
• 13:31
  I love those two guys. Just them plugging on, doing
• 13:35
  their own thing. It's just we need more of that.
• 13:37
  Yeah, yeah, sure. We got to.
• 13:39
  Try and by the time this comes out it will be out with their
• 13:42
  fest beer, but it's not coming out till the 27th.
• 13:44
  We're not giving anything away because again, but he's got his
• 13:47
  fest beer over there. So if you haven't got to try it,
• 13:50
  get over there and try it's super phenomenal.
• 13:52
  Yes well, and I. Think one of the the what you
• 13:55
  were talking about earlier is a lot of the Brewers that come
• 13:58
  here, sometimes you go to to festivals and you just see like
• 14:03
  they may have their staples a beer, but they don't bring a
• 14:05
  whole lot. We're kicking off Oktoberfest
• 14:08
  season and there are folks here today that have their
• 14:11
  Oktoberfest. There's quite a few.
• 14:12
  Of them Fest. Beers, yeah.
• 14:15
  I just, I had a barrel aged pistachio over there a minute
• 14:18
  ago. That's Living Waters, man.
• 14:21
  Only Living Waters brings a barrel aged style to a summer
• 14:24
  beer fence. Like that's that's that's the
• 14:27
  mindset of delicious nuts. It's so good.
• 14:31
  Yeah. It's so even in the.
• 14:33
  Heat like try stouts. In the heat.
• 14:35
  Give it a shot. I thought about let's go back
• 14:37
  and get it later, but I thought it might not be there, so let's
• 14:40
  go ahead and get it now. Never know.
• 14:42
  Scott had a. Beer with some cream on it
• 14:44
  before. Oh my God.
• 14:45
  Southern. Grist.
• 14:46
  It was the grist Peach cobbler. And he goes, do you want the
• 14:48
  whipped cream and the sour ring candy?
• 14:50
  I go no. Then I go, yes, wait, let's get
• 14:52
  the. Full experience.
• 14:54
  Mitch and I have pictures. Were you drinking with your
• 14:58
  idiot? Yeah.
• 14:58
  Scott, what's up? Your pinky up while you're
• 15:00
  drinking? I don't think in that I was
• 15:02
  later it was really so. Yeah, that.
• 15:04
  So Steve got it. Got me.
• 15:06
  Which he's been waiting for for a while.
• 15:08
  Mitch. Mitch.
• 15:09
  Was taking the pictures too when we were over there.
• 15:12
  There you go. There's only one way to drink
• 15:18
  that. It's just all over the.
• 15:20
  Place Yeah, they just put whipped my mouth when I lost.
• 15:25
  It's like why the? Hell not did did y'all?
• 15:27
  Do a pancake. So yeah.
• 15:29
  We we dropped stickers off over there.
• 15:31
  So yeah, is that what he's? Doing right now I want to I.
• 15:33
  Want to plug them at some point? Yeah, for sure.
• 15:35
  So Bury Underground podcast and the foamy heads have a sticker
• 15:38
  over there and they're putting one together for us, which would
• 15:40
  be super cool to have. The pancake.
• 15:41
  They're called the Joy of Pancakes.
• 15:43
  We're looking right at them. We saw the one now.
• 15:45
  Yeah. Is there?
• 15:46
  Is there some? Maple syrup to go along with Tom
• 15:49
  and John. Does Tom and John have Maple
• 15:51
  syrup? I don't know if I want.
• 15:52
  To eat it though, don't cross. You got to, I mean, Rogers.
• 15:55
  Is showing up later, so yeah, well hide it.
• 15:58
  Hide the pancake. Well, we saw.
• 16:00
  He, yeah, he responded. He was like, I'll see you there,
• 16:03
  boys. I was like, oh boy.
• 16:04
  So we. Saw cyanide.
• 16:07
  Cyanide. Cider had his.
• 16:08
  We walked over there and he had. I was like gracing.
• 16:10
  What are you going to do with yours?
• 16:11
  He goes. Put it in my sock drawer.
• 16:13
  I don't know. I don't know what you do with.
• 16:15
  It but it's going to be cool to have some memento.
• 16:17
  How, how many beer festivals are you going to go to where you're
• 16:20
  going to get a pancake? Exactly.
• 16:23
  And this is the first time they've ever gone a beer fest
• 16:26
  like this. This is so.
• 16:27
  Cool and and. They're like, and they're from
• 16:29
  Saint Louis. They came all over from Saint
• 16:30
  Louis for this. Are you serious?
• 16:32
  Yeah. And all there's St.
• 16:33
  Rogers. And then Speaking of Maple.
• 16:36
  Syrup Anyways, so they were all that looks really cool.
• 16:40
  I mean heads. Oh my.
• 16:41
  God, where was that when I was at age?
• 16:46
  But no. So they were like, hell yeah,
• 16:49
  yeah, we'll do a, a, a beer fest.
• 16:51
  We've never done one before. Yeah.
• 16:52
  And I was like, well, at the very end I was like, I'm can
• 16:55
  only imagine people asking for pancakes.
• 16:57
  Like they're going to be like, oh, can I get a pancake to go?
• 17:00
  Yeah, where? Can we plug them?
• 17:02
  Where did you find these guys So my.
• 17:03
  Wife and I, we were in Saint Louis and we went to a heavy
• 17:07
  metal brunch event and it was like it was, it was different
• 17:11
  and we were just there and, and it was really good.
• 17:14
  And so we went there and Joy of pancakes were there and we were
• 17:18
  watching spheres like, oh, he's just making pancake art.
• 17:21
  And it was like awesome. Like, and I show him a picture
• 17:25
  of my dogs and he did my dogs and everything and it was great.
• 17:29
  And I was like, I follow him on social media and the art that he
• 17:32
  does is like insane. It's most unique and it's
• 17:36
  perfect every time. Like it's crazy.
• 17:38
  And if I'm not? Wrong.
• 17:38
  And I saw him do it not today, but like on some of their social
• 17:42
  media stuff, he'll they kind of do it from the backside.
• 17:44
  And then when you. Turn it over.
• 17:46
  It's the thing. His man, every art he's.
• 17:48
  Going backwards, it's out of the hell.
• 17:51
  That's wild. It is so good.
• 17:53
  I can't wait to see how our logos turn out.
• 17:57
  I'm waiting for the flip man. Yeah, I know.
• 17:59
  Have they done have? They done a common John 1, yet
• 18:01
  surely they have. But yes, yeah, OK.
• 18:04
  You got to. You got to.
• 18:05
  I did a binary. One as well, because obviously
• 18:08
  Manchester, OH. Yeah, yeah.
• 18:10
  Dude, how disappointing. Was that for this city this
• 18:12
  year? Manchester, IT.
• 18:13
  Was disappointing, but it was great for the burger.
• 18:16
  Yeah, because everyone in town just came here and they're
• 18:19
  waiting. It's nuts on Friday.
• 18:22
  Did you get? Some musicians or do you
• 18:23
  sometimes get musicians that that to kind of come over?
• 18:27
  Not this year, but in years past we did an other fest, OK, And we
• 18:31
  had some bands like Andy Frasco on the UN then and he was here
• 18:37
  and he was a opener for for that, so But yeah, that not so
• 18:42
  much this year though, OK. That's awesome though.
• 18:44
  That's. Cool.
• 18:45
  Yeah, I I hated that. It sucked for the people that
• 18:47
  were there. But yeah, I did see that.
• 18:49
  The kind of the local scene. Got a heavy?
• 18:52
  Dumps right afterwards because where else you're going to go,
• 18:54
  right? Yeah.
• 18:54
  Which is crazy too, because like, apparently the local
• 18:57
  police were notified 4 minutes before the announcement was
• 19:00
  made. Oh shit.
• 19:01
  And I was like, oh. I feel bad for oh shit.
• 19:04
  Oh shit, you're like. Prepare for the masses, yeah?
• 19:07
  Yeah, luckily, Manchester Police, they did a phenomenal
• 19:09
  job. Yeah.
• 19:10
  So like they do always nice. Awesome.
• 19:13
  Awesome. No, we're good.
• 19:15
  I'm chilling. OK, cool.
• 19:16
  Yeah. I was trying to go grab Parker.
• 19:18
  I was like, hey, man, use the time slot.
• 19:20
  I was like, but you're also on a job here.
• 19:22
  In the meantime, you're also out of beer.
• 19:24
  What's going on? You're out of beer.
• 19:26
  I am out of beer. You're out of beer.
• 19:28
  What's in the cooler? Anything.
• 19:30
  You want alcohol? Grab.
• 19:32
  The the black one that's taught right there.
• 19:34
  Grab anything out of you got some stuff in there.
• 19:36
  Mitch and I got some stuff in there too.
• 19:38
  So we low key brought a couple of yeah, you don't mind, do you?
• 19:41
  A couple of things. What I mean, there's a, there's.
• 19:44
  A Barique in there. It's a beer fest.
• 19:47
  Pull out the can, Mitch. Pull out the can.
• 19:48
  Party in the. Bar which is why the best thing?
• 19:53
  Most of the guys here in Canada know this.
• 19:54
  You may or may not know or not. Oh, it might be in.
• 19:56
  The other court gave. Birth to twin girls it might be
• 19:58
  in the. Green so OK.
• 20:00
  So I am, I wouldn't say, let's just say my wife was very
• 20:03
  gracious in letting me get out today.
• 20:05
  So there's probably after party for your boy Rich here today.
• 20:09
  Rich, do you? Spend the thing where you got to
• 20:10
  go work. I have to go work.
• 20:12
  I have never been more excited to go to work today in my life.
• 20:17
  John, this isn't this is not your full time absolutely,
• 20:20
  though, right? Like you technically have two
• 20:21
  full time jobs, right? There's yeah, there's Tom and
• 20:23
  John here, especially nine months out of the year.
• 20:26
  Yeah, I. Actually accepted a new job?
• 20:28
  Oh, really? On Monday?
• 20:29
  Oh. Yeah.
• 20:31
  Wow. So your last day was on Friday?
• 20:33
  No my. Last day was a month ago.
• 20:35
  Oh, oh, it's all been traveling so much in the past.
• 20:38
  Oh, I saw that. Yeah, you have been.
• 20:40
  Ever Did you go to Ireland? John had quite a few places.
• 20:43
  Yeah. Yeah, I saw your post on
• 20:44
  Instagram. Yeah, quite a few breweries,
• 20:46
  too. Concerts.
• 20:48
  Concerts. I finally hit my 700th and
• 20:50
  birthday week. Right.
• 20:51
  Birthday month. Birthday month.
• 20:52
  Birthday month. It was a great month.
• 20:54
  It looks like a great unemployed for a month is fantastic.
• 20:58
  I recommend everyone doing it. If you work in corporate take a
• 21:01
  month off because it is nothing better.
• 21:03
  Absolutely. Because nobody.
• 21:04
  In when you're an adult, you don't get that much time off for
• 21:06
  vacation ever, right? It's like you had an opportunity
• 21:08
  to do it. Absolutely not dude.
• 21:10
  You had. Your best life, didn't you?
• 21:11
  You're doing. I woke up every day at 9:00.
• 21:14
  I'm like, I'm sleeping in my dogs.
• 21:16
  Wake me up. Yeah.
• 21:17
  And figure out what I wanna do that day.
• 21:19
  Yeah. I'll organize the closet.
• 21:20
  I'll organize the closet if I want.
• 21:22
  There you go. The garage has never looked
• 21:25
  better. Right now everything's.
• 21:26
  Organized now? Yeah.
• 21:27
  And then you're like, what? Do I do from here?
• 21:29
  Yeah. I know exactly.
• 21:30
  Does LeBron even give you a? Paycheck.
• 21:32
  Does he pay you anything? Who?
• 21:33
  LeBron. Yeah, he pays me in love.
• 21:36
  Love, Okay, Love doesn't pay the bills.
• 21:39
  That's I do get. To go to CBC every year.
• 21:41
  Okay, yeah. There you go.
• 21:43
  Learn about. Different trends and stuff.
• 21:45
  So that's really important for me to understand.
• 21:48
  Yeah, absolutely. What's going on in beer
• 21:49
  community just because if there's different trends, the
• 21:52
  CBD stuff or THC, like where's that in the market with draft
• 21:56
  beer and how does that incorporate with you'll see the
• 21:58
  festivals and stuff. For instance, going to CBC Loose
• 22:02
  Ends out of Dayton, OH, Oh hell yeah.
• 22:04
  They're here because I met them at CBC and they had a hell.
• 22:07
  Of a time. And they wanted to come down for
• 22:10
  the beer pus, so. Hey, here's a question putting
• 22:13
  you on the spot. Oh, if you had one beer, only
• 22:16
  one beer to choose. Is your favorite a common John?
• 22:20
  Is there one? Yes.
• 22:22
  This one's easy. Yeah, this one's absolutely
• 22:24
  easy, all right? Everyone knows.
• 22:25
  This is my favorite beer. Yeah.
• 22:26
  Universal Sound Double IPA. OK.
• 22:28
  Why is that your favorite? It has that West Coast
• 22:32
  characteristic. Yeah, that is so like it's got
• 22:34
  the pininess. Yeah, it does not taste like a
• 22:37
  high ABV double IPA. It's smooth.
• 22:42
  I will say after 2 will get you there.
• 22:45
  Yeah, it only. Takes 2. 2 will get you there.
• 22:48
  Wow. But it's one of those things
• 22:50
  that is by far. It's been a staple of Common
• 22:52
  John since day one and it's been by far one of my favorites.
• 22:56
  Nice. You know I love you.
• 22:57
  Guys distributor to Main Street Liquors.
• 23:02
  Nice. Y'all got your?
• 23:03
  Logo there. We go look at.
• 23:05
  That look at. That, that's beautiful.
• 23:07
  Let me get my. Phone down.
• 23:08
  I lost it earlier. I need Yeah, they just took it.
• 23:10
  Off right, Just like a pancake. Just like a pancake.
• 23:14
  Look at this. That's ridiculous.
• 23:17
  Oh, it's coming over here. You guys distribute it to Main
• 23:20
  Street Liquors in East Nashville.
• 23:22
  I can find your stuff there. Yeah, yeah, we.
• 23:24
  We've been going up there every now and then.
• 23:27
  I'm usually in Nashville at least once.
• 23:28
  OK? Are you self?
• 23:29
  Distributing, yeah, it's all self distributed.
• 23:32
  Yeah, there's a, there's a there's a beer store right up
• 23:36
  the road from me that just opened up right down the road
• 23:38
  from Mr. Bruce and Murfreesboro. They've got Com and John there
• 23:41
  too. OK, nice.
• 23:42
  Yeah. That's next to the Schlotzsky's.
• 23:46
  Yeah, right. Next to the Schlotzsky's Been in
• 23:47
  there. Thank you.
• 23:48
  Look at that. That is beautiful.
• 23:51
  Get that on camera. Thank you.
• 23:52
  How do we? Yeah, get that on.
• 23:54
  Can you get that on camera? Oh shit, look at this.
• 23:56
  Those are pancakes. Cut off the press.
• 23:59
  Those are pancakes. Pictures of that.
• 24:01
  And they're free too. And they're that's free art.
• 24:05
  Free art. Look at that I.
• 24:07
  Don't want to eat it and you can.
• 24:08
  Preserve it if you want OK this free can.
• 24:11
  Be. Yeah.
• 24:11
  How? Do you like?
• 24:12
  How do you they have instructions on how to preserve
• 24:14
  it? Yeah, we're gonna.
• 24:14
  We got a picture of this. That's insane that holy.
• 24:17
  Shit. We actually.
• 24:18
  Have it hung up in in my house and everyone's like, what's
• 24:20
  that? I was like, oh, it's a pancake
• 24:21
  and it's a pancake. In a.
• 24:23
  Shadow frame? How do?
• 24:25
  I oh, I wait, I wait. It's a pancake.
• 24:28
  I've got a picture of those. Please.
• 24:30
  Yeah, spin that around. That is insane.
• 24:32
  That's that is the definition of art right there.
• 24:34
  Oh. Look at.
• 24:35
  That. Oh, that's beautiful.
• 24:36
  You can believe. Them thank you so.
• 24:38
  Much thank you. I appreciate it.
• 24:40
  They just. Send me a because we're big
• 24:42
  Bonnery people and that tent, a Bonner room, that's one of our
• 24:46
  favorite tents, my wife and I. That tent.
• 24:49
  Yeah, that tent. That and that's the sign for
• 24:51
  that tent. That is so.
• 24:52
  Freaking cool. Yeah, we got to get.
• 24:55
  On how to. Preserve that thing cuz yes, put
• 24:57
  it in the frame, touch it. You're not supposed to type.
• 25:00
  John specifically said don't. Eat it.
• 25:02
  Don't put any syrup on it. The oils.
• 25:04
  Or put that. Yeah.
• 25:05
  Can I get a quick lick or anything or No, No, not Argent.
• 25:09
  It is edible. I did ask that five times, yeah.
• 25:13
  Don't spill any beer on it. Should be.
• 25:14
  Edible. Yeah.
• 25:15
  No, I don't know if I want it. I don't want it.
• 25:17
  Batter. Oh, it's.
• 25:18
  I don't want to eat it. I know.
• 25:20
  We're not. Going to eat it, Johnny.
• 25:21
  You think they? Could do this one.
• 25:22
  I'm sure look at this guy. Coming up over here.
• 25:25
  Hey man, right there. That's awesome.
• 25:27
  Hey, prepping the. Burnette, do you have a?
• 25:29
  Pancake. Look, do you have a pancake?
• 25:31
  That's for you to deal with. They're just right next door.
• 25:34
  You get you a pancake if you want.
• 25:37
  Yeah, you can watch them being made right there.
• 25:39
  Yeah, Put your logo up there. Get you?
• 25:41
  A pancake cheers to you. John, I could appreciate your
• 25:44
  advantage of that. Here's your glass.
• 25:46
  Appreciate y'all. Thank you so much for that.
• 25:47
  Cheers. This is awesome.
• 25:48
  Thank you, Sir. Did.
• 25:50
  You get some of that. Break.
• 25:51
  Yeah, Phenomenal. Cheers, John.
• 25:53
  John, thanks for joining us and thanks for allowing us to be
• 25:55
  here. Thanks for coming.
• 25:57
  Appreciate you man. Thanks man.
• 26:00
  This is insane. There's all the home Brewers
• 26:02
  here today, all the craft breweries here today from local
• 26:05
  Nashville, surrounding areas. Like, it's insane that as far as
• 26:09
  some of these breweries have come, yeah.
• 26:11
  Just to be at the festival. Today there's a.
• 26:13
  Slew of them. I'm starstruck.
• 26:15
  Already from John and then Parker.
• 26:18
  Parker. I'm starstruck.
• 26:19
  Yeah, man, I'm a little Mark Parker realizes this, but he's
• 26:23
  kind of a big deal. Kind of a big deal.
• 26:25
  Yeah. I.
• 26:25
  Think you got the? Wrong guy the.
• 26:28
  The coolest thing is when you walk into Fayette, La Forest and
• 26:31
  you see Parker. So they're working hard.
• 26:35
  Always. You'll see him outside of
• 26:37
  Fayette, La Forest, working hard.
• 26:38
  He's delivering beer. Yeah.
• 26:40
  I always tell people if you're looking for me, my desk is just
• 26:43
  the bar. Usually people have a cut to
• 26:46
  order. I'm usually just locked in on my
• 26:49
  computer and I still a hand on my shoulder or something I'm.
• 26:51
  Like, oh, what's up? The one right?
• 26:53
  Behind the bar, like right when you go right behind the bar,
• 26:55
  it's like right there. There's a desk that's sitting
• 26:57
  right there. We caught you there one time.
• 26:59
  Yeah, sometimes. So.
• 27:00
  That one. Usually our Brewer Zach sets up
• 27:03
  there and then our keg washer with the lid closed on on the
• 27:08
  backside, like the chemicals go in our, my business partner
• 27:11
  Zach. Yeah, our other Brewer, he
• 27:13
  usually does uses that as a standing desk and then I'm
• 27:16
  usually at the bar using that as my desk.
• 27:18
  But then when our Brewer, Zach goes home, other Zach will
• 27:22
  commandeer that one and I'll usually rotate back.
• 27:25
  And then when they're both gone, then I'll go to the desk.
• 27:27
  So. And then you can see me through
• 27:28
  the windows as you go to the bathroom.
• 27:30
  Is it I? I seem to remember this Zach and
• 27:32
  other Zach and news remember this conversation.
• 27:35
  Scott's about their place. Yeah.
• 27:37
  So for for the listeners here, or maybe even for the ones that
• 27:40
  haven't been listening, like this is not the first time all
• 27:43
  four of us have sat down with this gentleman here at the edge
• 27:45
  of the table. That's right.
• 27:46
  We were at Fait La Force a few months ago.
• 27:49
  No, about a year. Ago Was it a year?
• 27:51
  Ago we did a. Collab when we did the collab
• 27:52
  podcast time. Is a flat circle.
• 27:55
  Yeah, absolutely. Because it was a cool day.
• 27:58
  I remember. It's not a cool day.
• 28:00
  I mean, it was awesome. Yeah, it was not.
• 28:02
  You guys were getting hit, Mitch and I was black shirt sitting
• 28:05
  right in front of the sun, but I remember.
• 28:07
  I specifically remember because it was already Oktoberfest
• 28:10
  season. That sounds.
• 28:12
  I mean, we were. I do remember.
• 28:14
  It being hot, kind of like this temperature for sure.
• 28:17
  The sun just like beaming down on the half of the table that
• 28:20
  Mitch and I were sitting outside.
• 28:22
  I feel like you were shaded a little bit because you were
• 28:24
  sitting at the edge again. I mean, it was same setup, but I
• 28:27
  feel like y'all were flipped. Yeah, we were flipped.
• 28:29
  Yeah, exactly. And.
• 28:30
  I remember. Because the week prior I had
• 28:32
  been to your place and I had both the Marzen and the Fest
• 28:35
  beer in there. Fucking amazing.
• 28:37
  That was awesome. Back to dark, was it?
• 28:39
  Which one was it? The Martin?
• 28:41
  Yeah. I don't know what you call it,
• 28:42
  but you have the Martin and the Fest beer at the same time.
• 28:43
  And then it's like. Holy.
• 28:44
  Shit, back-to-back. It's amazing.
• 28:46
  This time of year is, I mean, it's my favorite time of year.
• 28:49
  Like when I look up at our draft board right now and it's like
• 28:51
  Meritsen Fest beer Hellas. We have the rice Saison back and
• 28:56
  then, you know, like our flagship, like the Belgian
• 28:58
  pilsner. We've got a Czech pilsner come
• 29:00
  in and then some of our hoppy stuff too, and then we just had
• 29:04
  our. Half a Wisen collab.
• 29:05
  We did with Smith and Lance on. I'm like, this is that's
• 29:08
  amazing. I got a dream.
• 29:10
  That's. Incredible.
• 29:12
  Yeah, that's. Awesome.
• 29:12
  Well, it's not that the thing that sets Fate LA Force apart
• 29:16
  from. Now, don't get me wrong,
• 29:17
  Nashville is like, if I could live in any city in the South
• 29:21
  right now in terms of like footprint on craft beer, it
• 29:25
  would be Nashville. Like Nashville is just like now
• 29:27
  there's, there's consolidation and there's buyouts and there's
• 29:31
  small expansions and, and things like that.
• 29:33
  And there's, it's just the movement of the craft beer
• 29:35
  industry. But if you, if you go to any
• 29:38
  brewery and fate has this also, but like if you go to any
• 29:42
  brewery and in the South, you're going to see hazy Ipas, you're
• 29:45
  going to see a Westie, you're going to see a logger, you're
• 29:48
  going to see all that. I feel.
• 29:50
  Like keep me honest, Parker, But I feel like what sets Fatal
• 29:53
  Force apart from the other, from the rest of the brews is like,
• 29:56
  you guys were from the get go. You were set on like Belgians,
• 30:00
  Saissons and like that style of beer.
• 30:03
  And you don't get a lot of those like prominent styles in
• 30:06
  Nashville. Yeah.
• 30:08
  That's the the most common thing that we hear when people come
• 30:11
  in. They're like, wow, like,
• 30:12
  alright, a tap list is not the same thing as everywhere else.
• 30:15
  And that was pretty intentional. I mean, that was the kind of
• 30:18
  beers that we like to drink. And we were my business partner,
• 30:21
  Zach and I worked at Nissan at the time, and we both traveled a
• 30:24
  lot for work. And so we would go to different
• 30:27
  places and then we were always just like schlepping beers back
• 30:30
  for each other for the type of beers that we like to drink
• 30:32
  because there wasn't really one in town doing a lot of it.
• 30:36
  There was like Black Abbey that would do a little bit of Belgian
• 30:39
  stuff and embrace the funk that was doing some of the more like
• 30:41
  wild, funky sour stuff. But not like the broad category,
• 30:45
  someone who was just doing tons of just like lager, European
• 30:48
  brewing. And so we were bringing a lot of
• 30:51
  that back and we're like, all right, well, if we like this,
• 30:54
  maybe other people would like it too.
• 30:56
  Like maybe we should just do that.
• 30:57
  And so we. Definitely.
• 30:58
  Like we always try and have on, like we have a hazy pale ale.
• 31:02
  We kind of moved away from doing a lot of like New England style
• 31:06
  Ipas just because you can get that basically every single
• 31:09
  Barber you go to anywhere, but we'll do hazy pales.
• 31:13
  So it's like adjacent if that's the thing that you really like,
• 31:18
  you can still drink our hazy pales and get the flavors that
• 31:20
  you want, but they're just lighter.
• 31:21
  There's 5% and super crushable. So it kind of gets more back to
• 31:24
  what we like to drink. And then we usually have a West
• 31:27
  Coast IPA on which sure, again, like Ipas, like you'll see West
• 31:31
  Coast is I Flick is starting to kind of make a comeback in
• 31:34
  Nashville, but for a long time, like you just didn't see many
• 31:38
  West Coast Ipas around town. So we're like, well, we think
• 31:41
  they're delicious and someone should be making them, so why
• 31:43
  not us? So sort of making those.
• 31:45
  And the Zacks are killing it like they're a hot game.
• 31:48
  We our new Brewers, Zack came over from bearded IRA, so
• 31:51
  obviously has a lot of hot knowledge coming from that part
• 31:54
  of town. And yeah, so I think they're
• 31:57
  they're killing it. And then all the loggers and
• 31:59
  Belgian stuff is just as delicious as ever.
• 32:01
  So is. That what you think is, is that
• 32:04
  changed a little bit, you know, since the last time we were all
• 32:08
  together at your brewery is that some of the things that have
• 32:12
  evolved over the past year for you guys we've.
• 32:14
  Definitely. I mean it's, it's definitely
• 32:16
  changed. So coming into this year we sort
• 32:18
  of made the decision. So we we brought our new Brewer
• 32:21
  Zach on I guess middle of last year.
• 32:25
  And so you know, end of last year was him getting acquainted,
• 32:29
  getting going, getting comfortable on the brew setup
• 32:31
  and everything. And then coming into this year,
• 32:34
  we kind of made the decision we just need to start making more
• 32:37
  beer. Like let's just make as much
• 32:39
  beer as we can off this system and then see where we sell it.
• 32:41
  So the tap room, you know, we weren't moving as much beer as
• 32:43
  the tap room as we wanted to. So we're like, well, let's just
• 32:46
  make the beer and then whatever we don't sell in the tap room,
• 32:48
  let's start putting it out in the market.
• 32:49
  And it was kind of on my shoulders to figure out like,
• 32:52
  can like, will we be able to sell this beer in the market,
• 32:55
  like the restaurants and bars? Let's see.
• 32:56
  And found out really quickly, yes, like there's a lot of
• 32:59
  people who want this beer. So we're making this like we're
• 33:03
  at capacity now. So we're making as much beer as
• 33:05
  we can make in our system. And so with that, the only way
• 33:07
  to be making more beer is to start making.
• 33:11
  Some. Quicker styles to try and get
• 33:13
  beers out. So instead of having some bigger
• 33:14
  beers or some like longer fermentation beer is like moving
• 33:18
  to some like maybe lower ABV hazy pails and some Ipas like
• 33:21
  mixing those in there more consistently in five barrel
• 33:24
  batches. While we have our 10 barrels of
• 33:26
  like loggers. You know, loggering helps us
• 33:29
  keep production where we can get beer to the accounts that one
• 33:32
  and keep you in the tap room, but still stay true to kind of
• 33:36
  like what we want to do, which is like focused Belgian,
• 33:38
  European still have some modern styles with people who want to
• 33:41
  come in and drink those, but still make sure like our the
• 33:44
  fatal force on print is still on those styles.
• 33:48
  It totally. Is I can see you guys
• 33:49
  everywhere. Main Street's a big one.
• 33:51
  Yeah, in. There too and every.
• 33:52
  Time I go in, I can find something new from you guys.
• 33:55
  What is what is this beer from barika we got here?
• 33:57
  Oh yeah. Help yourself.
• 33:58
  We always seem to bring. I think we brought a barika.
• 34:00
  We had a barika. Yeah.
• 34:01
  Part of Maine. You're never going to upset, but
• 34:04
  please. And I got it from Main Street.
• 34:06
  So hats off to Main Street. And Aaron.
• 34:08
  Shout out to Aaron over there for sure.
• 34:09
  Yeah, he's been. So I worked with Aaron and some
• 34:12
  at Kraftrood back in the day. Yeah.
• 34:15
  And so that's where we knew each other from.
• 34:17
  And he had always kind of told me like, hey, whenever you guys
• 34:19
  are ready to start, send some beer out, like let me know, I'll
• 34:21
  get it. And so when he started canning,
• 34:24
  he was like one of the first people I hit up.
• 34:25
  I was like, hey, we've got cans, you want something?
• 34:27
  He was like, yes. And he started ordering.
• 34:28
  I was like, all right, well, I don't know if I can give you
• 34:29
  that much, but like, we'll, we'll work up to it.
• 34:32
  And so now try and keep him stocked as much as you've got a
• 34:34
  full shelf in there of all your stuff.
• 34:38
  And it's one of the top shelf back there in the cooler.
• 34:39
  You know where I'm talking about, right.
• 34:41
  They've got a whole full. Every time I go in there you
• 34:42
  are. You are represented right there
• 34:44
  on the top. Aaron is Aaron is definitely one
• 34:48
  of those guys like in the beer industry.
• 34:49
  You probably want to make sure just simply before the fact that
• 34:53
  Aaron Aaron at Main Street like his quality standards are so
• 34:56
  high at Main Street today. I've I was literally there one
• 34:59
  day watching as a truck was coming in.
• 35:02
  He was looking at the bottoms of the cans and he was looking for
• 35:05
  the Best Buy like he was looking for the candidate and he was
• 35:08
  pulling up these IP as he was looking at him and he goes, this
• 35:11
  thing is is 3 months old. He goes, don't want it and he
• 35:14
  literally put it back in and said, I'm not, I'm not taking
• 35:16
  delivery on this. But I think I think that's
• 35:18
  important because somebody like, you know, you can, you can make
• 35:21
  the argument for like barrel aged out, like the longer they
• 35:24
  sit, the better. But when you're something, when
• 35:26
  you're drinking something that's supposed to be fresh, like you
• 35:29
  want to make sure you have that quality of standard.
• 35:32
  And if, if if I'm Parker and I'm delivering, I'm dropping a new
• 35:36
  West Coast or I'm dropping a, you know, something that's
• 35:39
  supposed to be drank very, very soon after canning day.
• 35:43
  Like it's your reputation on the line.
• 35:46
  If somebody goes and buys something that's old and they
• 35:48
  crack it open without thinking of it and they go, ah, this just
• 35:51
  doesn't taste right. Oh yeah, give me a shitty
• 35:52
  untapped rating or surprise because of it.
• 35:54
  Exactly. They've got this X this
• 35:56
  expectation that like this brewery doesn't really make good
• 36:00
  beer anymore. When in reality they make great
• 36:02
  beer. It's just they were holding on
• 36:03
  to it too long. There's too many beer stores and
• 36:05
  liquor stores out there that just stockpile stuff.
• 36:08
  And I won't name breweries, but I there's breweries that have
• 36:11
  been gone out of business for a couple of years now right up the
• 36:14
  road. I can walk in, I can still see 4
• 36:16
  packs sitting in the cooler years.
• 36:18
  Like no, I mean that's so for us at our scale, you know, we're A5
• 36:22
  barrel brew house. We have like 5 and 10 barrel,
• 36:25
  you know, fermentation tanks on the cold side.
• 36:27
  And our canner is a single head canner.
• 36:30
  So it's like we're only doing like 567 cans a minute off our
• 36:34
  canner. Like it we're not making a ton
• 36:36
  of beer. So when we're sending out
• 36:38
  package, you know, we get requests from liquor stores all
• 36:40
  the time. Can we carry your beer?
• 36:42
  And we are very selective about who, because we know we just
• 36:45
  can't send our beer to everyone. So like we, we try and be very
• 36:48
  selective. And so when we're doing that, we
• 36:51
  were kind of looking at a map. It's like, all right, let's only
• 36:53
  hit one liquor store on the east side, one liquor store West
• 36:56
  side, one liquor store kind of excel.
• 36:58
  And then it's like, which what liquor store do we think is
• 37:01
  going to take care of our beer the best?
• 37:03
  And so like, Aaron was an easy one.
• 37:04
  Like I know he's going to take our beer, like order it when
• 37:06
  it's fresh, keep it cold stored, make sure it's moving and make
• 37:10
  sure like if customers come in and ask, I know Aaron is going
• 37:13
  to like represent our beer well and.
• 37:15
  So when? You.
• 37:17
  Like when you look at the liquor.
• 37:18
  Stores that carry our beer. It's Main Street.
• 37:20
  There's Sinkers, which is like farther out on the east side,
• 37:23
  out that way. There's Cool Springs wine and
• 37:25
  spirits in the South, like Providence and Mount Juliet and
• 37:29
  now Red spirits and wine over and on the West side.
• 37:32
  And then that's it. So like those are the places you
• 37:34
  can get our cans. But and all of them you'll see
• 37:36
  our beer, you know, cold stored and you know, wherever, like
• 37:39
  really well represented sinkers has our beer, but they have
• 37:43
  their own like kind of display for a beer there.
• 37:44
  And so I know everyone there like knows their beer, knows how
• 37:48
  to talk about our beer, knows how to take care of it.
• 37:50
  And if it's getting old or sitting on the shelf too long,
• 37:52
  they're going to let me know. Like, hey, you know, this beer
• 37:55
  has been here for a bit and I can, I can pull it back.
• 37:57
  Hey, can you talk about this festival today and why you guys
• 38:01
  are here? Yeah.
• 38:02
  It's it's the best. I love coming.
• 38:04
  Out here so. I mean, one of the main reasons
• 38:07
  we love being here is just because of LeBron and John and
• 38:10
  Goody and the whole, the whole team over here.
• 38:12
  So when we were getting open, you know, we did our like soft
• 38:17
  opens or whatever, and we were kind of looking around and
• 38:20
  trying to find, you know, we had our friends and family night,
• 38:23
  but we also had like an industry night and we're trying to invite
• 38:25
  some people. It's not a lot.
• 38:27
  Of invites, but I'm pretty sure it was like the NFCAFC
• 38:31
  Championship games or something that day.
• 38:33
  Or like we're. Competing with NFL playoff
• 38:35
  football. And so it was like it was well
• 38:39
  attended but less well attended than we were hoping for.
• 38:41
  And we're like, well, we should have known, like we'll be in the
• 38:44
  NFL. But LeBron and John and Goody
• 38:47
  all came all the way from Manchester down to Commodore,
• 38:50
  like soft open and hung out. And we're like super kind and
• 38:53
  generous. And I was like, who are these
• 38:55
  guys? Why do they drive this far on a
• 38:57
  random night to come to some brewery, you guys that they
• 38:59
  don't know I've never heard of? And then from then on, it was
• 39:02
  like they were constantly at the brewery, like always super nice
• 39:06
  coming by before NSC games, always bringing in people from
• 39:09
  like Manchester. And so they were just super kind
• 39:12
  to us the whole way. And then so when John invited us
• 39:15
  in the first year, I was like, yeah, like, there's no way we
• 39:18
  could say no to even if this is the worst beer festival ever,
• 39:20
  there's no way I'm going to say no to.
• 39:23
  Yeah, yeah. Even if it was and it's and it's
• 39:25
  not, it's great. We, my wife and I came the first
• 39:27
  year just the two of us. And I mean, I was joking with
• 39:31
  John. I was like, somehow the weather
• 39:32
  has never lived up to the the first year.
• 39:35
  The beer festival keeps getting better and better.
• 39:37
  But the weather, the first year, it was like 70° and like sunny
• 39:43
  and it's beautiful. My wife and I camped at the
• 39:44
  campground over here and we hung out here all night with A10 Fold
• 39:49
  and E Natural Beer Works guys. Just like sitting at one of the
• 39:52
  picnic tables back here. I remember one of the East
• 39:56
  Natural Beer Works guys was like rollerblading in their parking
• 39:58
  lot. We just over here.
• 39:59
  Just like drinking and it was great.
• 40:02
  And then we just like the campground's a mile away, so we
• 40:04
  just went back to our campsite and hung out like around the
• 40:06
  campfire. And I was like, this is amazing.
• 40:09
  And I told John I was like, dude, yeah, we just, like,
• 40:11
  camped out over here. The weather was perfect.
• 40:13
  He was like, camp. He's like, huh?
• 40:15
  That's interesting. And then they.
• 40:16
  Started doing he's like, we just do that here.
• 40:17
  And so they started letting people camp here.
• 40:19
  So nice, nice. We hoped to camp here last year.
• 40:21
  The weather was a little rainy, but we brought our camping gear.
• 40:23
  So I think we're going to camp out here tonight and hang out.
• 40:26
  But yeah, yeah. I mean, you got Maddie and Carl
• 40:29
  up, you know, keeping the music and the vibes, right?
• 40:31
  They're rocking. Have the bands later on tonight.
• 40:34
  And then I mean, the beers that are here, there's so many
• 40:37
  breweries here this year that I've never even heard of like
• 40:39
  something new breweries that open, you know, talked to
• 40:44
  Kaiser, Kaiser Crest six months ago.
• 40:46
  They said this Tri Dog brewery, they said they just celebrated
• 40:49
  their one year anniversary. So there's so many just brand
• 40:52
  new breweries from around the state here.
• 40:54
  That's super cool. I've told this.
• 40:56
  Story and I I think it it bears repeating talking about the
• 41:01
  brewery community coming together so a few months ago
• 41:04
  when Crazy Gnome opened the new location and Scott and I are
• 41:08
  outside and he walked in he comes back out and goes hey Chad
• 41:10
  is in there right now from Stoke house.
• 41:13
  He was a temple at the time. So I walk in and I go up to Chad
• 41:16
  and you were I didn't know you were sitting next to him because
• 41:19
  you guys were faced the other way and I'm like hey Chad.
• 41:21
  And you looked at you looked at me and you go what about me?
• 41:23
  And I'm like, yeah, I don't. The hell am I?
• 41:27
  Chopped liver and. I and I and I said and I said
• 41:29
  to, I said to Grayson afterwards.
• 41:31
  I said, man, I said it. It does my heart good to see all
• 41:35
  you guys rooting each other. Maybe you don't get to see each
• 41:38
  other that many times a year because you're all busy, but can
• 41:41
  you really talk about from how much that means the year?
• 41:44
  I mean it's. Funny because I, I mean, I was
• 41:46
  on the phone with Grayson for like 30 minutes yesterday just
• 41:48
  talking like, you know. We.
• 41:51
  We had an interview with someone that had worked for Grayson
• 41:54
  before, so I was kind of talking about that and then we just got
• 41:56
  talking about how's business and what's going on and different
• 41:59
  that, you know, just kind of like talking shopping.
• 42:01
  So. And then you know, I was like,
• 42:02
  oh, you're going to be at Manchester tomorrow.
• 42:04
  He's like, yeah, I was like, alright, well, I'll see you up
• 42:05
  there. But no, that's great.
• 42:07
  I mean, the beer community, I mean, the beer scene, I guess in
• 42:11
  Nashville is definitely changing a lot right now.
• 42:14
  You had. Sure, jackalope.
• 42:16
  Sold at the end of last year, you had, you know, Bearded Iris
• 42:19
  and Wiseacre going on these Southern Grist and Zool kind of
• 42:22
  merging and you got all this all these kind of rifts and ripples
• 42:26
  happening. So things are changing, but
• 42:27
  there's a lot that's everyone's still supporting each other.
• 42:31
  Like we, you know, we're talking with the crew of Southern grass
• 42:33
  and like how how are things going?
• 42:34
  Like this is great. You know, we're super excited
• 42:36
  about it. So it's like awesome, you know,
• 42:39
  seeing Grayson and like the expansion that he's doing.
• 42:43
  We just like I said, we just got done doing a collab with
• 42:45
  Southern or Smith and Lentz get to hang out with those guys.
• 42:49
  And then, you know, we're working on another collab with
• 42:51
  another brewery in town that hopefully will come to fruition
• 42:54
  soon. So it's just like a fun, it's
• 42:57
  weird times in the beer scene right now with like, you know,
• 43:00
  all the ups and downs and changing landscapes and what's
• 43:03
  happening. But it's still like the same
• 43:05
  old, same old when it comes to like the interpersonal
• 43:07
  relationships and everyone just like, let's get together and
• 43:09
  have beers and hopefully, you know, get a little Better
• 43:11
  Together. It's exciting, right?
• 43:12
  It's exciting. We don't there's some unknown,
• 43:14
  but it does seem what's coming is really gonna be cool.
• 43:17
  I think as a as a whole to all the things you just talked
• 43:20
  about. Yeah, it's definitely, I mean,
• 43:21
  the craft beer scene is kind of, you know, coming to maturity.
• 43:25
  There was such a huge growth, growth phase where just new
• 43:28
  breweries were coming up left and right and it seemed like
• 43:32
  where does this go? How does it keep going like
• 43:35
  this? And eventually it was gonna have
• 43:36
  to kind of level off. And so unfortunately, that means
• 43:39
  there are definitely some breweries that are closing and
• 43:41
  leaving us, but and some brews consolidating.
• 43:44
  And what does that mean? What brands stick around and
• 43:47
  not? But ultimately it's coming to a
• 43:49
  place where hopefully the craft beer scene is, you know, all
• 43:52
  right, we're settled in now. So now we all got to work on
• 43:54
  improving. How do we make our beers better?
• 43:56
  How do we make our branding better?
• 43:57
  How do we engage the community better?
• 43:59
  And how do we kind of keep lifting up a brand amidst all
• 44:03
  the competition from THC and RTD and everything else that's
• 44:06
  coming in? How do we keep craft beer on the
• 44:08
  forefront as a consumer and a Brewer?
• 44:11
  Do you have two different perspectives on what's going on
• 44:13
  right now or is it kind of the same for you?
• 44:15
  I mean, it's, it's definitely hard to separate, you know,
• 44:18
  myself in the industry side of things.
• 44:20
  That's one of those things I constantly have to remind myself
• 44:22
  because I'm so in the thick of it.
• 44:25
  And, you know, we have staff that have come over from Bearded
• 44:27
  Iris and, you know, something from other breweries.
• 44:29
  And so inevitably anything that gets out there, like we're
• 44:34
  hearing about it, you know, a month, you know, a month or two
• 44:37
  before any of this sudden grist or be the iris stuff that we're
• 44:40
  hearing, the like rumors and ripples and like, oh.
• 44:43
  Something's coming. Something's happening and it's
• 44:46
  hard to separate yourself out from just like all the all the
• 44:52
  rumors and things we're hearing. Inevitably I'm seeing and
• 44:55
  hearing way more. And it's easy to assume like,
• 44:58
  well, everyone just knows this stuff.
• 44:59
  Like, you know, I'm just some guy working a job.
• 45:01
  If I'm hearing this, everyone just knows this.
• 45:03
  And then he's get talking to people and they're like, no, I
• 45:06
  hadn't heard that. I'm like, oh so.
• 45:09
  I. Mean ultimately, I mean I listen
• 45:10
  to a lot of a lot of podcasts, a lot of industry stuff, a lead a
• 45:14
  lot read a lot of you know different like restaurant or bar
• 45:17
  brewery publications and. I mean, it's a.
• 45:21
  Combination, I think of a lot of things, obviously economics post
• 45:25
  COVID are just very different. Consumer behavior post COVID is
• 45:29
  very different. And then I think breweries were
• 45:34
  kind of starting to hit a, you know, maturity point pre COVID.
• 45:39
  Like there was already kind of the signs it was hitting and
• 45:41
  then COVID was like, all right, let's just do a hard reset.
• 45:45
  You know, like it just sure was quick.
• 45:48
  And so it's getting to the point where like.
• 45:50
  Everything's more. Expensive, it's hard to afford
• 45:53
  ingredients, interest rates are high it's hard to you know hard
• 45:55
  to afford to borrow money and then you know we've got more
• 45:59
  people staying at home, drinking at home, more people switching
• 46:02
  over to THC, being more health conscious.
• 46:06
  There's not because there's so many breweries now, there's not
• 46:08
  the same like height to go out and load up, just cases and
• 46:12
  cases of beer to take home because there's probably 10
• 46:14
  breweries in your city now that are making amazing styles or
• 46:17
  Ipas or whatever the beer that you like to drink is.
• 46:20
  So it's definitely, I think just, you know, same with, you
• 46:24
  know, restaurants and bars and stuff.
• 46:25
  And especially in Nashville, it's such a competitive town.
• 46:29
  There's amazing, amazing chefs and, you know, bartenders and
• 46:35
  Brewers and wine and cider makers.
• 46:38
  There's so many people. Who?
• 46:40
  Are doing it that there's a million places to go eat and
• 46:42
  drink in this town there's always going to be new great
• 46:46
  ones opening and new great you know some old favorites closing.
• 46:49
  But ultimately hopefully is that a ghost There's a little
• 46:55
  interference but who knows Yeah. Now hopefully the is that me?
• 47:02
  No, it's going to be a wave that's hidden through our
• 47:05
  wireless mics here. Gotcha.
• 47:08
  I'm not sure if it's from the booth over there where they're
• 47:10
  playing music or if someone's radio frequency just changes.
• 47:14
  Electricity. It's my pacemaker.
• 47:17
  Every time I get closer to my headphones on what's going on,
• 47:19
  we got feedback, a little static.
• 47:22
  See, I'm cool over here. I'm just reading Which.
• 47:26
  Is like, what the Hell's going on?
• 47:27
  Picking up every. 5th word he's saying.
• 47:29
  I'm like coalescing things together in my head.
• 47:31
  We we shouldn't be competing, but if there's any construction
• 47:34
  going on, there could be like a 500 frequency or something,
• 47:38
  yeah. We may hear.
• 47:38
  The construction workers saying at 321.
• 47:41
  Yeah, that's it was the. 1st we had Parker.
• 47:43
  I'm. Curious, the beer that you guys
• 47:46
  put out, you talk about Main Street and some other, are you,
• 47:49
  are you very strategic about what you want to put out?
• 47:53
  So I mean, with our distribution partners, I mean, it kind of hit
• 47:57
  a point because our batches are so small, you know, every week
• 48:00
  I've got just, you know, the list of vendors that we cannot
• 48:03
  work with and I'll send out an e-mail of like, hey, here's
• 48:06
  here's what we're making. And so, I mean, honestly, we
• 48:11
  sort of just brew for us, like. We brew for the tap room.
• 48:13
  We brew the. Burias that we want to make
• 48:15
  seasonally when they want to come out.
• 48:17
  And then we, you know, open it up to our distribution partners
• 48:21
  to get it if they want it. But I just send out an e-mail
• 48:23
  like, hey, here's what we got. I'm always trying to highlight,
• 48:26
  here's the new stuff. If you want to get that, here's
• 48:28
  maybe what we have coming next week.
• 48:29
  And then here's the thing. We only have like maybe one keg
• 48:31
  of left and sort of just let them, you know, figure out what
• 48:34
  works well for them. And because early on we were
• 48:39
  trying to grow distribution, you know, at that point, I was like,
• 48:41
  all right, well, I'm gonna have to just go out and see who will
• 48:44
  take, you know, who wants a beer, who will take it.
• 48:46
  And then I found out pretty quickly, like, oh, there's
• 48:48
  enough people out there who want it and I can be a little bit
• 48:50
  more selective about who's getting it.
• 48:52
  And so now I know like, you know, Kevin at Homegrown, he
• 48:55
  knows how to run his beer program.
• 48:57
  I know he's got that figured out and solid.
• 48:58
  And so I can send it to him and he'll pick out what works well
• 49:01
  for him. And kind of same with everyone
• 49:03
  across the city. And we just sort of gauge like
• 49:06
  how much do we think we need in our tap room?
• 49:08
  Hold that for us. And then it's like, all right,
• 49:10
  here's what's available for you guys.
• 49:11
  If you want it, great. If not, someone's gonna come
• 49:14
  here and drink it and you can get the next thing.
• 49:16
  And because we're so small and brewing so frequently, it allows
• 49:22
  us to, I mean, we constantly got things rotating and then we do,
• 49:26
  you know, a lot of time you see Oktoberfest and pumpkin salad
• 49:29
  beers and also hitting the shelves in July because, you
• 49:31
  know, these are huge breweries that got a lot of beer.
• 49:34
  They're trying to push through and they're always trying to
• 49:35
  stay ahead of the seasons. For us with.
• 49:38
  Our fest beer in merits and you know, we're like, all right,
• 49:40
  we're going to not release those until like, you know, maybe the
• 49:43
  week prior to actual Oktoberfest starting or like, you know,
• 49:46
  right at the start of September, give you a couple weeks.
• 49:48
  Leave that to it. We'll have it through
• 49:50
  Oktoberfest and by time we're like getting in of October has
• 49:53
  gone, we're in we're on to something else now.
• 49:55
  It's a beautiful thing. And I said earlier like to have
• 49:57
  them both out at the same time. You guys do phenomenally.
• 50:00
  They are wonderful. They're absolutely wonderful.
• 50:03
  You are a destination brewery, by the way, for a lot of our
• 50:06
  friends that come to town and they're like, hey, we either
• 50:09
  found this place by accident and thank God we found them or
• 50:14
  recommend a good place for us and it's always you.
• 50:16
  You are a destination brewery to this town.
• 50:18
  Well, thank you absolutely 100% kind you guys, you guys make
• 50:22
  quality, quality beer. Thank you.
• 50:24
  I mean, that was that was the goal, You know, in May 1 is we
• 50:27
  want to have great beer, a good place to drink.
• 50:29
  You know, we're we're definitely a little like off the beaten
• 50:32
  path. You know, we Yelp named this
• 50:33
  like one of the top breweries in the country off the beaten path,
• 50:36
  which is. Kind of funny.
• 50:37
  Because we're like right in the heart of downtown Nashville, but
• 50:41
  we are kind of off the beaten path.
• 50:42
  Like it is hard to like we're tucked back in on a dead end St.
• 50:45
  It is like you wouldn't find us just walking by or driving by,
• 50:48
  right? But you're late like a block or
• 50:49
  two off of the main right. So but yeah, I mean, it's it's
• 50:53
  great to hear. That's what we always wanted to
• 50:54
  be. I mean, we want to be a a local
• 50:56
  community spot. We want to be a place where
• 50:58
  people can, like, come in, have hang out, how to get a drink,
• 51:01
  not get sucked into the Broadway, you know, madness and
• 51:05
  tourism craziness, but also be a place where people who like to
• 51:09
  drink good craft beer. Like hopefully when you're
• 51:12
  coming to Nashville, where a place that you want to come
• 51:14
  visit, you've got good parking over there, too.
• 51:16
  In comparison places. Actually, you got so right up on
• 51:19
  the building. And the little spot across the
• 51:21
  street, too, was hilarious. I mean, it's such a funny thing
• 51:24
  to think of. Like, that's like the big
• 51:26
  selling point is like, you can park at our brewery.
• 51:28
  Yeah, and you know, nowadays in Nashville, it's it's a lot
• 51:32
  harder to. Come by.
• 51:33
  Than you would expect it to be you guys at one point when when
• 51:36
  NSC started like we're like a pregame spot, like hey, come
• 51:39
  here. You could even leave your car, I
• 51:41
  think you said at one point and then walk over.
• 51:43
  Oh hey, go balls. This is Michelle.
• 51:46
  You know Michelle, you. Know Michelle?
• 51:48
  Michelle. Everybody knows Michelle.
• 51:50
  Hello, Michelle. That's OK.
• 51:52
  We don't want to keep you any longer.
• 51:53
  Park. OK?
• 51:53
  No, I'm. I'm OK, Michelle, thank you for
• 51:58
  letting me hang out with you guys.
• 51:59
  Thanks for thank you. Hey, seriously, though, good
• 52:02
  beer. Really good beer.
• 52:03
  And we and we appreciate you. We really do.
• 52:05
  Well, please keep doing what you're doing.
• 52:07
  For sure. We're going to keep supporting
• 52:09
  and and hell yeah, we'll come over, come over and see us over
• 52:11
  there after y'all done over here.
• 52:12
  We totally will. Thank you, Parker.
• 52:15
  I don't. Need the mic on?
• 52:21
  There you go. Bitch, you can put those back on
• 52:23
  if you want. All right, all right, all right.
• 52:26
  Thanks, Parker. Appreciate it.
• 52:27
  Thanks brother Steven, everybody.
• 52:29
  Everybody this is can we say hi, Michelle, hi.
• 52:33
  Guys. Hello, Michelle.
• 52:35
  Michelle. Hey Rich, you want to?
• 52:36
  Help. Congratulations, just a RIP.
• 52:41
  I'm. Tearing.
• 52:43
  Everything apart. You can't.
• 52:46
  Bring me anything. Just take the.
• 52:49
  Mic out. Take the mic out.
• 52:52
  Hi. That's a good.
• 52:53
  Idea. Hey, now you're.
• 52:54
  Free. Michelle.
• 52:56
  Michelle is so eccentric. Anyway, it's just like she just,
• 52:59
  she needs to hold the mic because she's very outgoing.
• 53:03
  Oh, I was going to say you need to pull a beer out.
• 53:04
  You pulled a beer out. Got one right here.
• 53:06
  Nice. I've got.
• 53:07
  I don't know if you've had something like Richard.
• 53:09
  Can we lose this? Can we lose this behind you?
• 53:11
  Yeah, of course, of course. So.
• 53:13
  We looked at a different beer that lets us stout and I said
• 53:17
  double check the contents. OK.
• 53:21
  Oh yeah, yeah. So.
• 53:22
  OK. By the way.
• 53:24
  Michelle Rumwell. She's.
• 53:26
  Representing. Marble Fox.
• 53:29
  I am. She's a staple.
• 53:30
  She's a staple in the beer industry.
• 53:32
  So Michelle, I mean, she's got Instagram.
• 53:33
  We're going to ask you to to shout your socials out at the
• 53:35
  end anyway, so thank you. But if you're trying to hide
• 53:39
  from Michelle, you can't because she will No, because she's ever
• 53:41
  she'll find you. She for sure she'll.
• 53:42
  Find she always has a. Smile on her face.
• 53:44
  This this. One here at.
• 53:46
  The end of the table has a little, I'd say a little bit
• 53:48
  more than a peanut allergy. No.
• 53:51
  And. And we were.
• 53:52
  Where were we that day? It wasn't.
• 53:54
  We were when we. Started out at Marble?
• 53:56
  Did we start out at Marble? Fox and Marble.
• 53:58
  Fox, Yeah. And then?
• 53:59
  We ended up going around because she was on your podcast at the
• 54:01
  end. That's right.
• 54:02
  Yeah. And we went around to High Wire.
• 54:04
  We were having a couple of beers.
• 54:05
  My wife was there and I had my son with me.
• 54:07
  And then I can't remember if Ben was there or not, but OK, there
• 54:11
  was. There was a couple of other
• 54:12
  people and we were hanging out and I was like, let's get a
• 54:14
  stout. I went and got a really good
• 54:16
  High Wire stout it. Was Mardi Gras it?
• 54:19
  Was. And I didn't think about it.
• 54:21
  It's just like, I got 1 and I was just like pouring it.
• 54:23
  And I, I got one for Michelle because I was like, you know,
• 54:25
  the line's long, you might as well pick one up for the homie.
• 54:29
  So I was like, hey, you go, she's taking a step.
• 54:30
  She's like, this is really good. She goes, she goes, this is
• 54:33
  really good. I was like, yeah, it's and I
• 54:35
  read off the list. I was like barrel aged, you
• 54:37
  know, bourbon stout with something, something almonds and
• 54:40
  peanuts. And like, you could see her face
• 54:43
  just like real time. And she goes, I have an allergy
• 54:48
  like a nut, like, and it's not just like AII can't eat peanuts
• 54:52
  or whatever, like there's no Chick-fil-A fries.
• 54:55
  There's like she carries equipment with her.
• 54:57
  I do. I have a pen, did you have to?
• 54:59
  EpiPen it. I have my.
• 55:00
  EpiPen. I did not need it.
• 55:02
  I did not. It was 1 sip and I was OK.
• 55:06
  I kind of felt it. I did what I should not have
• 55:09
  done and I went to the bathroom where nobody would have known I
• 55:12
  was in trouble. She didn't she.
• 55:14
  Didn't tell us that she just like got up and went to the
• 55:16
  bathroom. So I'm freaking out man.
• 55:19
  What's? Going on and she's in there for
• 55:20
  a few minutes or whatever, then she comes out and she was like,
• 55:23
  I think I'm OK And I'm like, you're texting me when you get
• 55:26
  home. And you did.
• 55:30
  Thank you. Make sure so.
• 55:31
  My claim to fame is I almost killed Michelle and she would
• 55:36
  not be sitting here with us. It was so close.
• 55:39
  You almost succeeded. We're glad we're.
• 55:41
  Glad you're here. But it was glad I didn't kill
• 55:43
  her. But it would still be a good
• 55:44
  story. It was kind.
• 55:47
  Of glow. All that to say, there's no nuts
• 55:48
  in this one, right? We double.
• 55:50
  Checked, we did. And Michelle, I have.
• 55:53
  To say, you know, I, I had a situation today where it wasn't
• 55:56
  almost life threatening, but I dropped my phone in the bathroom
• 56:01
  and I walked out and I couldn't find it.
• 56:03
  And thankfully it was recovered. So you know your story.
• 56:06
  Your story, thankfully, is more important than mine.
• 56:08
  But. If you if you had seen.
• 56:10
  The look on Steve's face. And I would and I, I felt, I
• 56:16
  know that. Feeling when you can't find your
• 56:17
  phone? Oh man, that sucks.
• 56:19
  Oh. My God, have you?
• 56:20
  Been drinking that. Much that's.
• 56:22
  Like, wow. So.
• 56:23
  Let's let's get into this one real quick.
• 56:25
  I love sharing beers with with the homies and Wichelle is
• 56:28
  definitely one of them. Thank you.
• 56:29
  So I I recently became and got an obsession with Tabor, which
• 56:33
  is kind of like a beer delivery server.
• 56:34
  That's where this one came from, Scott.
• 56:36
  And we went over my SO wait. Let's make sure we properly
• 56:41
  promote that. What is really Tabor so.
• 56:45
  There's a Tavor is, is basically a beer purchase and delivery app
• 56:50
  that allows you to, gives you access to beers that you would
• 56:54
  not otherwise have access to. So you know, if there's
• 56:57
  breweries that are dropping like specialty beers or stuff like
• 57:00
  every day you log onto the app and it and it basically
• 57:03
  refreshes a feed for you. You can pick which ones you
• 57:06
  want, you preorder it, and then when you're done, they ship your
• 57:09
  crate to you. And then you get access to these
• 57:10
  beers. And this is one of them.
• 57:12
  And we're not going to talk about how much money I've spent
• 57:14
  on it, but this is, I mean, it's only a 12 ounce can.
• 57:18
  It could have been that it's a 14.9.
• 57:20
  Percent. 14.1 What time is it 30?
• 57:26
  5 So you're OK, OK. I'm good.
• 57:28
  What's your network? ABB Michelle.
• 57:30
  They usually drink Is it 14.9 or is it I?
• 57:33
  Believe Michelle doesn't. Have an Abd allergy?
• 57:37
  I do, but I really feel like my happy zone is like between 6:00
• 57:41
  and 8:00. Yeah, OK.
• 57:42
  Well, this is going to be a little bit structural.
• 57:44
  Did you mention who the brewery was?
• 57:46
  Bring a step. Cheers to everybody who.
• 57:47
  Is did you mention who it was? Or it's already This is Martin
• 57:50
  House's This is Martin House's brewing Roadhouse coffee.
• 57:53
  So it's a whiskey barrel coming in at 14.9.
• 57:57
  It is a big boy. It'll not.
• 58:00
  No, it's. A big boy it is so.
• 58:02
  Big, I hope. I hope, I hope that camera got
• 58:04
  Mitch's face, dude. No.
• 58:05
  My bad, I'm. Leaning back, but far leaning.
• 58:07
  Back it is. Roasty and tasty, yeah.
• 58:11
  And I I. Mean you you definitely get the
• 58:14
  alcohol content in it you it tastes it in from Michelle this.
• 58:17
  Is what she's really. Good.
• 58:18
  So for me. I definitely taste that ABV.
• 58:22
  It's not one that's gonna sneak up on you.
• 58:24
  Yeah, yes, yes. It's at the same time it's so
• 58:29
  rosy, it's so smooth it like. Mortar oil that was 100,000
• 58:34
  miles overdue. To be changed.
• 58:36
  This is it was. Really good.
• 58:38
  It's so good. And in a minute, I want to get
• 58:42
  into what Marvel Fox has brought.
• 58:43
  Yes. Yes, absolutely, let's do that.
• 58:46
  But before. That I want to I want to talk
• 58:48
  about your experience and like your your palate because This is
• 58:52
  why you're sitting here on the show with us today.
• 58:53
  But when we, when we were talking with you, we were at
• 58:57
  Marblefox, Scott and, and Michelle ran us through the
• 59:01
  gamut of like the beers that were available and she was
• 59:04
  picking out flavor profiles, Steve.
• 59:06
  And just like, this is what this is supposed to taste like.
• 59:09
  This is what's supposed to go well with this.
• 59:11
  Michelle's got a pallet for beer that if, if if you're tasting
• 59:15
  something, you go, I don't know what it is.
• 59:17
  You know how you can have that. She'll most likely be able to
• 59:19
  identify it for you. Are you in the?
• 59:22
  Obsessions girl, or are you like I am?
• 59:24
  I, I'm obsessed with food pairings.
• 59:27
  I've been trying to get with Nashville craft beer social club
• 59:32
  Nathan and we would love to do like a pairing event much like
• 59:40
  you know, they do for wine and things like that.
• 59:43
  Having that palette, being able to know what's going to pair
• 59:46
  well with things it it's stuff you may not normally think
• 59:50
  about. Yeah.
• 59:51
  And I love doing stuff like that.
• 59:54
  What do you think? Would pair good with this, so
• 59:56
  with this. Particular beer, I mean, first
• 59:58
  of all, it's it's so heavy. I'm not sure that I would pair
• 1:00:02
  it with anything particular. Like this is a great sipping
• 1:00:07
  beer, but Moors? So.
• 1:00:10
  I honestly with this kind of this rich roastiness, I really
• 1:00:16
  like this with some BBQ like they have here.
• 1:00:20
  Yeah, absolutely. You're going to you're going to
• 1:00:21
  get that the sweetness of the BBQ sauce, but you're also going
• 1:00:25
  to get the spiciness as all the different things that are in the
• 1:00:29
  sauce. Yeah.
• 1:00:30
  And that that smokiness of the meat.
• 1:00:33
  Steve, it's got. It's a coffee style.
• 1:00:35
  What do you think about it? I know you're not a huge coffee
• 1:00:37
  fan, but are you getting a lot of coffee on it?
• 1:00:40
  How does it sit? I'll get in the.
• 1:00:41
  Entire flavor of what? It's all.
• 1:00:44
  You get all of. It no, I really like it and and
• 1:00:46
  you know, even though I don't typically drink coffee, if it's
• 1:00:49
  not totally coffee infused, I'll, you know, I'm fine with
• 1:00:53
  it, but it's just. Like.
• 1:00:54
  Maybe it's just like a total coffee stout or beer.
• 1:00:57
  I'm like, no, but no. I like this question.
• 1:00:59
  Oh good. You know what's interesting
• 1:01:00
  about it and you never see this. It's got IB us on it and
• 1:01:04
  interesting it's 18.6. You figure it would be low, but
• 1:01:08
  the fact that they put put it on there and at all is amazing
• 1:01:10
  because nobody does that anymore, no?
• 1:01:12
  No. And for the IBU, you're getting
• 1:01:14
  that bitterness. That's that bitterness content
• 1:01:17
  and it is there. That's why it'll pair well with
• 1:01:20
  meat, smoky meat, some of that BBQ sauce that IBU is super
• 1:01:25
  important to not make it just a complete like coffee soup and
• 1:01:30
  see for. Me, the balance of not.
• 1:01:32
  Not a guy that drinks coffee, but I can taste the whiskey.
• 1:01:37
  And a little bite to it, which makes.
• 1:01:41
  Me want more although it is 14%, yeah.
• 1:01:44
  But do you? Need more I need.
• 1:01:47
  More thank you I. Definitely get the whiskey, the
• 1:01:50
  whiskey on it as opposed to the bourbon, just because like
• 1:01:54
  whiskey has a little bit more for me, it's a little bit
• 1:01:56
  spicier, a little bit more of a bite to it, bourbons a little
• 1:01:59
  bit sweeter and a little bit smoother and I.
• 1:02:01
  Definitely. Get the whiskey on this right up
• 1:02:03
  front. I will say this came in a 2 pack
• 1:02:06
  when I bought it on on Tabor. So is when I was texting you
• 1:02:09
  guys one night, I drank a whole much larger, but like I drink
• 1:02:13
  one can of this by myself and I struggled to get my couch and
• 1:02:19
  inside my house. I just couldn't like it was just
• 1:02:23
  something that's like we've all had 15% beer like that's a big
• 1:02:27
  boy, but it's not a big deal. But when you pack it in a 12
• 1:02:29
  ounce and. You're not.
• 1:02:31
  Eating anything to go with. Like I was smoking a cigar and
• 1:02:34
  it was 68° out. Of course she was like.
• 1:02:36
  I was enjoying myself. I was probably drinking it
• 1:02:38
  faster than I should have. And it was.
• 1:02:41
  One of those where you don't feel it until you get off and
• 1:02:44
  you're in the moment. If it's 68°, you're smoking a
• 1:02:47
  cigar. This is nice.
• 1:02:49
  That's a lovely city, hey? Michelle.
• 1:02:51
  Rich likes from from founders. He likes a lot of the KBS.
• 1:02:56
  OK. Yes, which we.
• 1:02:58
  All do the KBS is. Is solid.
• 1:03:01
  Yeah, and we all do. But he's been known on a
• 1:03:03
  podcast. Don't make 2 of.
• 1:03:05
  Them and whatnot. 12 per. Sensitive.
• 1:03:08
  What? An IPA.
• 1:03:10
  Yeah, I think the variants were a little bit more than that or
• 1:03:12
  something, but yeah. What was that?
• 1:03:15
  You just had a barley wine from Marble Fox, didn't you?
• 1:03:17
  Yes. Yeah.
• 1:03:19
  All right. So.
• 1:03:22
  Which one the? White it.
• 1:03:23
  Was the brown label the brown? Label, yeah.
• 1:03:26
  It was. It was 10.1.
• 1:03:31
  Yeah. I you know and I don't know it
• 1:03:33
  could have been, but when something's label is a 10.1,
• 1:03:35
  it's a 10 point 110.1 exactly sure there's a barrel aged
• 1:03:41
  barley wine. It was thinner than I was
• 1:03:42
  expecting it to be, but the flavor on that thing was just
• 1:03:46
  like super solid. It was a barrel aged barley wine
• 1:03:49
  from So I. I strongly suggest anybody go by
• 1:03:53
  there, pick it up, but freaking celerate.
• 1:03:56
  It's going to be amazing in another year.
• 1:04:01
  So yeah. So I would celerate it's, it is
• 1:04:05
  great right now, but like you said, it's light.
• 1:04:08
  I I want to feel the barley wine.
• 1:04:16
  I can't remember now. Don't do that to me.
• 1:04:18
  I took a. Picture, but sorry marble.
• 1:04:20
  Tops. I know we're.
• 1:04:21
  All bad right now. I've been here since we're all.
• 1:04:25
  Subject to the untapped system, unfortunately.
• 1:04:28
  It's like we'll. Figure that out and take a
• 1:04:29
  picture sometimes within you, I mean I.
• 1:04:31
  Made sure I got mine, of course, but mine is is selling.
• 1:04:36
  I'm going to sit on it. Yeah.
• 1:04:38
  So you've still got. One hanging around I I have.
• 1:04:40
  One of each, of course. Yes, of course.
• 1:04:42
  I do, I have the stout. How long you figure?
• 1:04:45
  You're going to sell her it for at least.
• 1:04:47
  One year. OK, Yeah.
• 1:04:48
  OK. Yeah, next.
• 1:04:49
  Year this time next. Year.
• 1:04:49
  Yep, bust it out until 3 comes out, then she'll grab the triple
• 1:04:53
  IPA from. Marble.
• 1:04:55
  Fox with her. I assume it's going to be called
• 1:04:57
  3 just because their first one. Yes, yeah.
• 1:04:59
  When you bust it out. Can we all meet here again?
• 1:05:02
  I. Like it?
• 1:05:03
  Let's do it with a food pair. That'll do.
• 1:05:04
  Vertical, yeah. That.
• 1:05:05
  Would be fun to. Do you have a year?
• 1:05:07
  To figure out what the food pair we'll.
• 1:05:08
  Do your damn. We'll do your Meet the House
• 1:05:10
  thing here. We're not going to wait a year,
• 1:05:12
  Steve. Come on now, let's do.
• 1:05:15
  It we. Are we are going to get
• 1:05:17
  together? You guys are going to like
• 1:05:20
  Curate the beers you want to try and I will let you know what
• 1:05:24
  food we need and we're going to do this.
• 1:05:26
  We could do this. Let's do it.
• 1:05:28
  I have another I haven't so we could do this.
• 1:05:30
  Yes, great idea. I'm always down for that.
• 1:05:33
  I would propose because the guy the guys have been talking about
• 1:05:36
  like all getting together doing like a smoked meat like where we
• 1:05:39
  have like brisket and sauce. Let me tell you.
• 1:05:42
  Yeah, yeah. What do you?
• 1:05:43
  Call it. I would like to propose the idea
• 1:05:45
  that in advance we tell Michelle what kind of food we're going to
• 1:05:48
  have and then and. I will get the yes, nice, nice,
• 1:05:53
  Mitch, OK. OK, found.
• 1:05:56
  The label it is the. Barrel Hans.
• 1:05:59
  Epoch 2024. Barrel aged Hans.
• 1:06:02
  Barrel aged. Marble Fox.
• 1:06:04
  I knew that I should know that. No, Stop it.
• 1:06:07
  Well, let's. Let's should do it.
• 1:06:09
  Marble Fox, she wrote it down. I saw her.
• 1:06:10
  She wrote it down ahead of time. Let's talk about them.
• 1:06:14
  That's actually the picture she said Marble Fox brings in the
• 1:06:17
  festival. So today at the Common John Beer
• 1:06:19
  Fest, the last, it's Beerfest on earth.
• 1:06:22
  Is that why we're calling it? OK, great.
• 1:06:25
  Great title anyway. So Marvel Fox has brought their
• 1:06:30
  southern blonde Dale. We also have Smile Lines hazy
• 1:06:35
  IPA. Thank.
• 1:06:37
  You guys so with this particular one being a hazy, you're going
• 1:06:42
  to get the hops, which a lot of beer lovers want.
• 1:06:45
  You want to taste it, but it's not going to punch you in the
• 1:06:48
  jaw. It's got a great it's got a
• 1:06:51
  great mouthfeel. And for me, though, it's not
• 1:06:56
  just for me, but it it might as well have been.
• 1:06:58
  It is the gluten free. Oh no.
• 1:07:01
  Way Pina. Colada Ale I would not.
• 1:07:04
  Have guessed I was gluten free at all.
• 1:07:06
  It's gluten. Free and it is a six point O.
• 1:07:10
  Whoa. Wait, it was 6?
• 1:07:11
  .26 point. O 6 point.
• 1:07:14
  O like the Mustang I thought it was 6 point O wait what in my 6?
• 1:07:20
  Point OB. 6 O. 6 O hey. Kramer, Miss Ashley's over
• 1:07:27
  there. Kramer.
• 1:07:32
  Kramer. We have a.
• 1:07:36
  Boy, to be the brother. I'm just here for a second.
• 1:07:38
  I got a burger in my hand but. Miss Ashley you.
• 1:07:40
  Say hello schedule program we love.
• 1:07:43
  You love you, Kramer. It was royalty in the house.
• 1:07:52
  Oh my. Gosh, I mean, you guys, I I did
• 1:07:55
  not drop. I was going to be here, but just
• 1:07:58
  and it also was not shocking that I am here.
• 1:08:01
  I I did not get to attend last year, but I was here the year
• 1:08:04
  before that. This is a fantastic beer
• 1:08:08
  festival. It's down in an area which Mitch
• 1:08:11
  lives in now. No, I'm kidding.
• 1:08:14
  I'm I'm bitter. I'm better.
• 1:08:15
  No, I. Know because I need.
• 1:08:17
  To get you for some sake. Oh yeah.
• 1:08:20
  Absolutely yes. I still got.
• 1:08:21
  Boxes of that, Mitch most. People do.
• 1:08:26
  I can share. It.
• 1:08:27
  This is all aged sake now, but that means more umami and more
• 1:08:30
  flavor, yes? He is my sake.
• 1:08:32
  Go too. Oh, I know.
• 1:08:33
  That's why I said what I did. I'm like, dude, I'm.
• 1:08:36
  About to turn the corner on this sake thing.
• 1:08:38
  Steve and I, we all had a little bit of it that you bring and I'm
• 1:08:40
  about like I'm going to I'm going to go somewhere I'm like
• 1:08:43
  Mitch, all right, what do I get? First place is proper sake get
• 1:08:48
  you introduced to all the different styles, but they are
• 1:08:51
  Yamaha Ford, which is right up in IPA guys alley.
• 1:08:54
  So it's a crazy sake. Yamaha.
• 1:08:57
  Oh. Yamaha, yeah.
• 1:08:58
  Yeah, yeah. OK, Mitch.
• 1:09:00
  Mitch, what was the one that we had at the Fred's Beer Fest?
• 1:09:04
  Oh, that was a fruity 1. And when we were in Chattanooga
• 1:09:07
  and I brought it with me, it was like Yoko, I want something.
• 1:09:11
  I want to say it was a, it wasn't a, it was a spring
• 1:09:17
  season. It was a spring seasonal from it
• 1:09:21
  was an import and it had a lot of juicy notes to it for spring.
• 1:09:26
  They had a little bit of floral in it like sakura, but it was
• 1:09:29
  very heavy on the juice side. So I if I remember right, it
• 1:09:32
  might have been a Persimmon thing, but I'd have to look back
• 1:09:36
  to see exactly what bottle you brought.
• 1:09:38
  But we bought it from Namazaki Paul selection.
• 1:09:41
  I ended up enjoying it. I had it at, I had it when we
• 1:09:45
  were at Rice Fights that night. Yeah, yeah, yeah.
• 1:09:49
  The flights collaborations, there were sake flights and
• 1:09:51
  there was food pairings and everything.
• 1:09:53
  And I had that. And I remember that being like
• 1:09:55
  the best, the best socket that I had had that night, Steve.
• 1:09:58
  And, and then when we I went to Chattanooga to see Mitch and we
• 1:10:01
  went to this beer store that just, it's a liquor store that's
• 1:10:03
  got a very good selection. They had a bottle of it and
• 1:10:06
  Mitch purchased one for me. And I was like, oh, I want to
• 1:10:09
  drink it now, but I want to hold on to it.
• 1:10:11
  And that's what we ended up bringing to the beer front, the
• 1:10:12
  price Beer. Yeah, yeah.
• 1:10:14
  What are you doing, Scott? He offered.
• 1:10:19
  It. Oh, that's funny.
• 1:10:20
  It's just I feel like he was being a little.
• 1:10:22
  There's still some left. No, no, it's going well, Mitch's
• 1:10:24
  and it was kind of like. Coffee I want to I.
• 1:10:27
  Want to real quick talk about this pina colada, fruit and
• 1:10:30
  sour. OK, Yeah.
• 1:10:31
  From Marvel Fox. No, before you start, No, you
• 1:10:33
  have an. Admission.
• 1:10:34
  You have an admission to make, and I'm going to let you do it.
• 1:10:36
  Let me go on record. It's not being listed as a sour.
• 1:10:40
  It's, it's, it's a little proprietary information.
• 1:10:43
  So we're calling it our Gluten Free Pina Colada Ale, OK?
• 1:10:48
  Yum. All right, OK.
• 1:10:50
  My fault. You admitted something to me
• 1:10:52
  over there and I'm gonna let. You run with.
• 1:10:54
  I'm gonna let. The Tale.
• 1:10:55
  I'm gonna let you tell the tale. You can edit it.
• 1:10:58
  There's. Taxes.
• 1:10:59
  Tax. Confession.
• 1:11:00
  It's something. It's something we all know.
• 1:11:04
  OK, fine, we already know what this about deep.
• 1:11:07
  Sauce historically. Does not go for sours OK.
• 1:11:12
  OK. But.
• 1:11:14
  That being said, every fruited sour, every seltzer, every.
• 1:11:22
  And typically when it's been like gluten free too, just like
• 1:11:25
  if it's like this, this, the pina colada here from Marble
• 1:11:29
  Fox, like it doesn't taste like you're drinking a beer and it
• 1:11:35
  feels like it's one of those you're on.
• 1:11:38
  Like, it's, it's definitely hot outside, but you feel like
• 1:11:40
  you're on the beach somewhere or you're in the tropics.
• 1:11:43
  You're just relaxing. And that thing goes down so
• 1:11:45
  easy, so good. And so drink.
• 1:11:46
  You would never know. It's 6%.
• 1:11:48
  The consistency was really good. Yeah.
• 1:11:50
  For you to say it wasn't thick at all like you might think it
• 1:11:52
  was. The ale is a really good
• 1:11:53
  description. Yeah.
• 1:11:55
  It's thinner, Michelle. Wants the food pairing with that
• 1:11:57
  one so. That particular one I I do like
• 1:12:03
  more with some sweetness, something more towards the end,
• 1:12:07
  like a dessert, literally like a pineapple upside down cake.
• 1:12:11
  But but here, wrap your heads around.
• 1:12:15
  There's two things a croissant would be good, the butteriness
• 1:12:20
  along with that. But how about let's get a little
• 1:12:25
  old school guys? How would you feel about that
• 1:12:28
  with some pigs in a blanket? That saltiness.
• 1:12:32
  So the saltiness of the hot dogs, the butteriness of the
• 1:12:37
  croissant around it, paired with kind of that sweetness, which
• 1:12:41
  isn't a little overly baring. You would have to try it
• 1:12:47
  together. So that creaminess of the the
• 1:12:51
  beer kind of with that salty, questiony stuff of the the hot
• 1:12:56
  dog that's in there. Yeah, it's sweet.
• 1:12:58
  And savory. Blends perfect.
• 1:13:02
  What about? What about a pizza with some
• 1:13:04
  pineapple on it, you think? Oh my.
• 1:13:07
  God, would that fare well. With that so maybe.
• 1:13:09
  It was some ham. So I, I like the idea of ham
• 1:13:13
  because, again, I'm hanging on to that salty meat.
• 1:13:16
  Yeah, with the the pineapple, it's sweet.
• 1:13:20
  If you pair it too much with something sweet, it's going to
• 1:13:23
  bring out the sweet, but the saltiness will kind of mellow
• 1:13:28
  out any sweetness I'm going to put.
• 1:13:31
  Michelle on blast text blast whenever I'm drinking beer like
• 1:13:34
  what foods pair so you know like an oatmeal stout.
• 1:13:36
  I'm going what breakfast cereal in the morning goes well with an
• 1:13:40
  oatmeal We'll be we'll. Be at a restaurant, I guess,
• 1:13:41
  Steve, you can order it. She goes.
• 1:13:42
  He goes for Michelle. Hang on.
• 1:13:45
  Waiting for Michelle. I gotta.
• 1:13:46
  Find out what I should order I'm.
• 1:13:48
  Not sure what. To get I'm.
• 1:13:49
  Sure, that's right. I'm drinking the stout beer.
• 1:13:51
  I'm like sort of order now I. Do feel I should bring up these
• 1:13:58
  so these pancakes are fantastic awesome.
• 1:14:00
  I love this I know this is literally going to go with
• 1:14:04
  almost anything at the fest yeah almost anything.
• 1:14:08
  So if you've got. A logo.
• 1:14:09
  I'm going to have to give them the yeast infection once they're
• 1:14:11
  going to. Be like let me try not.
• 1:14:13
  To drop it this, they're like Nah.
• 1:14:15
  We're not doing that one. I'm going to give them a nice
• 1:14:17
  hefty tip before, but is that another problem we just gave
• 1:14:23
  her? We just gave her a sticker.
• 1:14:25
  So no, she. Brought it back, making it on
• 1:14:28
  the camera. They brought it back.
• 1:14:29
  Oh, it's like you can see it. I.
• 1:14:30
  Know. I.
• 1:14:32
  Know you? Didn't see that, did you?
• 1:14:33
  Yeah, you. Can.
• 1:14:34
  See it in real time as it's being you.
• 1:14:37
  Must have. Some kind of logo, right?
• 1:14:39
  Who? Me.
• 1:14:39
  Yes. You wear a lot of hats.
• 1:14:40
  We talked about this. We talked about this.
• 1:14:42
  I need one. You need a logo.
• 1:14:43
  I need a logo. I am the ambassador
• 1:14:47
  extraordinaire. I never.
• 1:14:50
  I am. I like it.
• 1:14:53
  I like it. I'm gay, guys.
• 1:14:56
  I still have to go back and pour.
• 1:14:58
  Yeah, I'm. Working look.
• 1:15:00
  If Ben hasn't done anything all day anyway.
• 1:15:06
  He. Admitted it.
• 1:15:07
  There's a lot of. People helping out, I mean
• 1:15:10
  Koran, Oh, it's. We can't occupy you all.
• 1:15:14
  I. Know and.
• 1:15:15
  I I do think it's been the 30 minutes I kind of this whole
• 1:15:17
  brewing with Marble Fox. Yeah, yeah.
• 1:15:20
  Yeah, we don't just OK. Fans want the Bruins, another
• 1:15:23
  OK. All right.
• 1:15:24
  Yeah, Super. Excited.
• 1:15:25
  That you say yes, I'm so. Excited to be.
• 1:15:27
  With both of. These guys at the same time,
• 1:15:29
  yeah. You know, we thank you, thank
• 1:15:31
  you, thank you. Guys, so much for having me
• 1:15:33
  shout out. Your socials while we're here,
• 1:15:35
  OK? So for me, I, I'm on Instagram
• 1:15:40
  as brew under score shell. That is my beer handle
• 1:15:45
  Instagram. I'm also capital C shell,
• 1:15:49
  capital R rum roll. That is kind of my personal
• 1:15:55
  running ambassadorship. I have a lot of other
• 1:15:58
  ambassadorships that are not just attached to your beer.
• 1:16:02
  And thank you. Yeah.
• 1:16:05
  This is why you. Can find her anywhere I.
• 1:16:07
  Know and you cannot. Hide.
• 1:16:08
  From her, yeah. Sorry.
• 1:16:10
  Guys. Well, because I'll find you.
• 1:16:13
  Well, it may not be a handle. Food pairings are US there you.
• 1:16:17
  Go thank. You.
• 1:16:18
  That's you. That's the last.
• 1:16:19
  One no, but for. Real guys, raise our gloves.
• 1:16:21
  To the show. I'm.
• 1:16:24
  Like tempting it. Thank you for stopping by the
• 1:16:25
  show today. Yeah.
• 1:16:26
  Choose your show. Thank you for what you're doing
• 1:16:27
  in the beer. Community thank.
• 1:16:28
  You to you guys. Michelle, thank you to.
• 1:16:30
  Marvel Fox next time. Sue.
• 1:16:33
  Dear great. OK. 1st. 1st.
• 1:16:36
  It's so. It's Steve.
• 1:16:37
  It's so cool to be able to see like, you know, at the Common
• 1:16:40
  John Beer Festival, there's there's Brewers that are showing
• 1:16:44
  up and there's volunteers that are here, but there's also like
• 1:16:47
  beer people in the community, there's ambassadors like
• 1:16:50
  Michelle, there's just beer connoisseurs and people that
• 1:16:54
  love pairing beer and food and. Things like.
• 1:16:57
  That and it's. Cool to see them out in in
• 1:16:59
  spades to them because aren't you just like so comfortable
• 1:17:02
  just sitting at a? It's just tricking.
• 1:17:03
  Me, just people. Just talking about being
• 1:17:05
  amazing. I mean, I got amazing.
• 1:17:06
  I don't have to know anything about.
• 1:17:08
  It's like, fuck, it's just, it's just part of my DNA at this
• 1:17:10
  point. It was.
• 1:17:11
  Funny when when I made my day at Stoke, at Stoke Allison and you
• 1:17:16
  guys were there the next day. Yeah, and I was talking to Chad
• 1:17:19
  and he says we'll be on soon. He goes, we'll be talking about
• 1:17:22
  the fruit pairings. And I'm like, yeah, you got me
• 1:17:24
  on the dude. Hell yes, I just think it's.
• 1:17:25
  A great conversation. It's gonna be good.
• 1:17:28
  How many people think about drinking beer.
• 1:17:30
  And then you go on. Yeah.
• 1:17:32
  What? Steven.
• 1:17:33
  And. Mitch might agree with this or
• 1:17:36
  yeah. Tenfold.
• 1:17:38
  Was the one that caught our attention on that, don't you
• 1:17:40
  think in this city? Like originally it was like
• 1:17:43
  tenfold and then beer and then it was on the menu and it was
• 1:17:45
  like, hey, with this dish goes well with this thing and then I
• 1:17:48
  go. Holy shit, that's a thing?
• 1:17:50
  Yeah. It is.
• 1:17:51
  And we had on the other day the upcoming podcast Great Lakes
• 1:17:55
  Brewing out of Cleveland, Great Lakes to Tennessee.
• 1:17:58
  Hell yeah. But they do.
• 1:17:59
  There's a petition. Yeah, on a petition.
• 1:18:01
  Signed it. People signed it.
• 1:18:03
  Yeah, thank you on their. Website they on their website on
• 1:18:07
  their website I may not have. Signed that one.
• 1:18:09
  No, no. It's going to say on their
• 1:18:10
  website, you can go on their website and look at their beers
• 1:18:13
  and they'll also have a recommendation for who Parents.
• 1:18:16
  Oh man. Good.
• 1:18:17
  Because. I asked them because I asked the
• 1:18:19
  guy that Michael Williams we had on the other day.
• 1:18:21
  I was asking him like their Oktoberfest, like, what's the
• 1:18:24
  preparing for that? And you know, like, yeah, I mean
• 1:18:27
  they also. They also use their beers and
• 1:18:29
  recipes. What?
• 1:18:30
  Yeah, They're like, hey, you want to make a?
• 1:18:32
  Chili. Like their Christmas ale, you
• 1:18:34
  probably have their Christmas ale.
• 1:18:35
  I probably have. That's one of those things where
• 1:18:37
  it's got a little spices in it. Like it's good for like chili or
• 1:18:40
  making a BBQ sauce or something with wings like there's like.
• 1:18:42
  Shit ton of stuff, yeah, but isn't.
• 1:18:44
  That when you hear, I mean, people that roast, you know,
• 1:18:50
  like roast beef or not roast beef, but maybe hot dogs and
• 1:18:53
  something like that and brats and they'll, you know, they'll,
• 1:18:57
  they'll add beer to the recipe. Oh.
• 1:18:59
  Absolutely. Yeah, maybe.
• 1:19:00
  Maybe back in the day when we didn't know any better, we would
• 1:19:04
  put some of the domestics in. It probably wouldn't do that
• 1:19:07
  much anymore. Yeah, I mean.
• 1:19:09
  I'm. Not a stranger to putting a
• 1:19:11
  whatever domestics on hand into a boil or a steam or something.
• 1:19:16
  Yeah, you know, just to add a little bit of flavor and hopes,
• 1:19:19
  like fingers crossed. But if you're making a Stew,
• 1:19:22
  absolutely. Like, you know, Coca-Cola has
• 1:19:24
  been used for like pot roast and whatnot, but I prefer a logger
• 1:19:28
  or something to that effect. Maybe not a stout.
• 1:19:31
  You know, there's too many adjuncts typically.
• 1:19:34
  I don't want all that in it. But you know, a, a good logger
• 1:19:37
  or darker beer like an amber or something, any kind of flavor
• 1:19:40
  you want to impart into it, it'd be a good, good match.
• 1:19:44
  If you're doing brats, like I'll beer broil some brats and that's
• 1:19:46
  good for like a Miller Lite or something or just to kind of get
• 1:19:49
  that some flavor in there. But then like a lot of people
• 1:19:52
  will use like a Guinness in like a chili or.
• 1:19:53
  Oh, absolutely, yeah, yeah. Just to kind of put.
• 1:19:56
  That in. There.
• 1:19:56
  Like Irish Stew put Guinness in there.
• 1:19:58
  Oh dude. Yeah, you're speaking my
• 1:20:00
  language. You know, Oh.
• 1:20:01
  Ladies. And, gentlemen, he brought his
• 1:20:03
  own. Drinks.
• 1:20:03
  He came prepared. So we what?
• 1:20:06
  Happened to our arm if Chad's good with holding it did did she
• 1:20:11
  give this to you? Yeah.
• 1:20:12
  OK, I. Don't know where the.
• 1:20:13
  Arm went. We had an arm down here.
• 1:20:15
  Oh, OK, She ripped it off. So they were holding.
• 1:20:18
  It so I just like it came off. I just didn't want to like yeah,
• 1:20:21
  no, that's totally cool. So we have to.
• 1:20:23
  Stay in the moment here because we have a Chad from Stoke House.
• 1:20:26
  This guy doesn't. He doesn't need it.
• 1:20:28
  And. And we just had we just had
• 1:20:30
  Michelle on talking about food pairings and Chad is big on the
• 1:20:34
  food pairings. Chad, you know, we had your fest
• 1:20:37
  beer today. I want to know what food is good
• 1:20:40
  with your fest beer. You want to talk?
• 1:20:41
  About a guy that can pair beer in Nashville.
• 1:20:45
  What is? It is good with I love it, I
• 1:20:48
  love it. Thank you, Sir.
• 1:20:50
  Thanks for coming out tonight. He said.
• 1:20:53
  He said if you're eating. Food.
• 1:20:54
  Open a fest Beer. Yeah, exactly.
• 1:20:56
  It's just the season. Chad.
• 1:20:58
  Chad came correct by. Thanks for here being here
• 1:21:00
  buddy. Of course the guy brought beers.
• 1:21:02
  Wouldn't miss it. No introduction, but just in
• 1:21:04
  case. Chad from Stokehouse Brewer.
• 1:21:06
  That's right. It's it's like best beer season.
• 1:21:09
  You know, it's like putting up a Christmas tree.
• 1:21:11
  It doesn't matter. It doesn't really matter like
• 1:21:14
  what food you're eating around a Christmas tree.
• 1:21:16
  You're opening up the presents, right?
• 1:21:18
  Just like with your fest beer, just like I'm.
• 1:21:20
  Doing right now. They're not labeled yet because
• 1:21:24
  it hasn't officially dropped yet.
• 1:21:26
  It's that damn new. Also, I do not have labels.
• 1:21:31
  Believe it or not, running a business is more than just
• 1:21:33
  brewing beer. And sometimes you lose track of
• 1:21:35
  time and then you're like, oh shit, I got to drop this next
• 1:21:38
  week. And I have not talked to a
• 1:21:39
  graphic designer. Last time I saw you, you were
• 1:21:41
  like. Last time I saw.
• 1:21:42
  You, you were like, I gotta have to go and like do laundry.
• 1:21:45
  Like, like real life gets in the way sometimes, huh?
• 1:21:47
  Yeah. No, there was, there was one day
• 1:21:48
  where like I, I was like, this is I have to do it.
• 1:21:51
  I'm on the last pair of underwear, last pair of socks.
• 1:21:54
  And I was like, I'm leaving here at 4:30.
• 1:21:55
  And I was trying to walk out and sit there with some sales guy in
• 1:21:58
  there. And he was like, oh, let me
• 1:21:59
  blah, blah, blah. And I was like, listen, dude,
• 1:22:01
  not right now. Like I'm on 4/30.
• 1:22:04
  I was like, this is the first day in months I'm getting out of
• 1:22:05
  here before 5. I have.
• 1:22:07
  I got to do my laundry. I got to like vacuum the house.
• 1:22:09
  I have to do dishes. And he was like, well, can I?
• 1:22:11
  I was like, just talk to my business partner.
• 1:22:14
  He's in the trailer. And then I just like took off.
• 1:22:15
  I just have to like just life gets in the way.
• 1:22:19
  Yeah, dude, yeah. And sometimes it's yeah, I just,
• 1:22:21
  if I don't leave right when I need to, I'm just never gonna
• 1:22:24
  never gonna leave for sure. Yeah.
• 1:22:26
  Welcome to your first beer festival.
• 1:22:29
  Never, ever, never. I've never been to one of these
• 1:22:33
  guys. Never been to a beer festival.
• 1:22:34
  Also, thanks for your first podcast with the other of us.
• 1:22:37
  Is this the first? Is this?
• 1:22:38
  The first we have Beer Fest for Stoke House.
• 1:22:40
  This is the first beer fest. Stoke House, congratulations.
• 1:22:43
  I mean, we've been open. For five weeks there haven't
• 1:22:45
  really been a live off. Come on man, you've got more
• 1:22:48
  work to do. Let's go.
• 1:22:49
  I mean, what's? Wrong.
• 1:22:50
  I don't think you'd be wanted every day in addition to
• 1:22:54
  multitasking as an owner now. Well, anybody?
• 1:22:56
  Who wants to invite us? I have people I will definitely
• 1:22:59
  send to your You'll be well represented.
• 1:23:04
  But what? By the way, before, yeah.
• 1:23:05
  What personally brought you? Are you here today?
• 1:23:08
  Oh, I love this. I love a comedy John beer fest.
• 1:23:09
  Like it's always been one of my favorite festivals.
• 1:23:12
  These guys put on a really good fest.
• 1:23:14
  We love these guys always have. The crew here is really, really
• 1:23:17
  great. The beers here are good.
• 1:23:18
  The environment down here is nice.
• 1:23:20
  It's like, you know, you get a little weekend away.
• 1:23:23
  It's a little bit of work, but it's also one of the best one
• 1:23:25
  beer festivals and all the homies come out.
• 1:23:28
  It's kind of like East National Beer Fest or like what winter
• 1:23:30
  warmer used to be where like all the people that usually don't
• 1:23:32
  come out to festivals, all the Brewer friends and stuff, like
• 1:23:35
  they're like, no, I want to go to this one.
• 1:23:36
  So you get to see a lot of people even always get to see
• 1:23:38
  Parker. Totally.
• 1:23:40
  Before you came on, Parker was here from Phalafors and we were
• 1:23:44
  raving about your food. Oh, yeah.
• 1:23:47
  Tell me more. So the BBQ greatest Toke house,
• 1:23:53
  something about best barbecue in town.
• 1:23:56
  Something, something along. It'll be on the record.
• 1:23:58
  You have to listen. I say.
• 1:23:59
  Yeah, I say without like with with like no hyperbole, like and
• 1:24:03
  no bias. Like.
• 1:24:03
  I think we are on track to be best brisket and ribs in town at
• 1:24:07
  the least. Brisket, ribs, Mac fucking
• 1:24:11
  firecrackers. Like, you know what?
• 1:24:14
  I'm. Talking about yeah, dude.
• 1:24:15
  The little like smoked, like peppery.
• 1:24:19
  It's one of the best part for saltine crackers or whatever
• 1:24:22
  they were. They're like they're smoked.
• 1:24:23
  They're no, they're not smoked, just baked.
• 1:24:25
  Yeah, they're just like oil and spice and baked.
• 1:24:28
  They got a little bit of heat to them on saltine crackers and.
• 1:24:31
  It's just like. They go so well with beer.
• 1:24:34
  I took a picture of it. I'll show it to you guys
• 1:24:36
  afterwards. But like, they're, they're
• 1:24:37
  peppery. They're yeah, spicy, they're
• 1:24:39
  sweet, they're salty, they're amazing.
• 1:24:41
  They're like baked and oily onto a salty cracker and then you
• 1:24:44
  just pop them. It's so good.
• 1:24:47
  You guys we so I only, I only have three of these fast beers,
• 1:24:50
  so that's OK. We got one, one for each podcast
• 1:24:52
  and then one for daddy. Let's get it.
• 1:24:56
  I'm going to spill beer everywhere.
• 1:24:57
  So let's talk about this one for a second.
• 1:24:59
  So your fest beer is coming out at the end of September.
• 1:25:03
  It's coming out next Saturday. Next Saturday.
• 1:25:05
  So, yeah, it's also the end of September.
• 1:25:07
  OK. More specifically, one week from
• 1:25:08
  today, I did get a chance to sample this.
• 1:25:10
  I think we all. I think I don't.
• 1:25:12
  Did we all sample this? We did when we first got here.
• 1:25:14
  This one. That's right.
• 1:25:16
  Beautiful, beautiful beer. Oh, it looks good.
• 1:25:20
  It tastes great. The nose is awesome.
• 1:25:22
  This is this is not. It's not a Marzen, which is the
• 1:25:25
  style most people do. Yeah, that little bit and like
• 1:25:28
  kind of a little bit sweeter, a little bit darker, like Amber
• 1:25:30
  lager. This is like more traditional
• 1:25:32
  fespier, like very just basically all base malts.
• 1:25:34
  It's it's pills on malt animal, a little bit of animal, a little
• 1:25:37
  bit of Munich malt, just a soft hand of some honey malt just to
• 1:25:42
  give it like that little bit of melanoid character in the end.
• 1:25:45
  But it hits, it hits dry, very toasty, very bready and just a
• 1:25:49
  little bit you get a little bit of that malanoid, any character.
• 1:25:51
  It's really nice in the end. You were talking earlier about
• 1:25:54
  the timing of this thing. You, you coming out, you you're
• 1:25:56
  not competing for shelf space, right.
• 1:25:59
  So you can kind of come out with this a little bit later, kind of
• 1:26:01
  how it should be. Yeah.
• 1:26:02
  I mean, in a lot of ways, yeah. Yeah.
• 1:26:04
  I mean, we have the benefit of we're not focused on
• 1:26:06
  distribution. We're not in grocery stores.
• 1:26:08
  We don't have to fight against when bigger craft breweries
• 1:26:11
  start releasing their fest beers earlier and earlier when when
• 1:26:15
  you're in that situation, you don't want people to get kind of
• 1:26:18
  exhausted of fest beers before yours comes out.
• 1:26:20
  So you got to kind of be up on when the big guys are doing it.
• 1:26:23
  We don't have to worry about that.
• 1:26:24
  So we can kind of come out with it in a more what a lot of
• 1:26:27
  people see is a more appropriate time to drop it.
• 1:26:30
  And this year we're gonna be doing, Mike's gonna be doing
• 1:26:33
  homemade brats. So we'll do have, we'll have
• 1:26:35
  like a brat sauerkraut German potato salad plate cuz, you
• 1:26:37
  know, we always have that German potato salad.
• 1:26:39
  Yum. So we'll be able to also have
• 1:26:42
  like a fun little, just like a little party, you know, nothing,
• 1:26:45
  nothing big, but have our own little celebration, dude.
• 1:26:47
  And we do have to. Say the the mic that you're
• 1:26:49
  referring to is your partner in crime who is not here today,
• 1:26:53
  right? No, no, no.
• 1:26:54
  No, no, somebody had has the word Cutter has the he he chose,
• 1:26:58
  he chose the food life and he's living the food life.
• 1:27:02
  To be fair, to be fair, this is like one of the first days I
• 1:27:05
  haven't been in the brewery like, yeah, I don't know, four
• 1:27:07
  months. So it's probably nice little
• 1:27:09
  really. You probably wondering kind of
• 1:27:11
  what's going on back there, but. No, no, no, I feel.
• 1:27:13
  Good about it. I trust, I trust my crew, I
• 1:27:15
  trust the staff. Like I got, you know, I went, I
• 1:27:18
  went at it pretty hard last couple weeks, caught up in a
• 1:27:23
  head on things. So I got nothing to worry about.
• 1:27:25
  Like I can come here and hang out.
• 1:27:26
  And I told my girlfriend I was like, if you want to come pour
• 1:27:29
  beer, this is literally the only weekend away we'll get in a long
• 1:27:32
  time. Do you feel as the brewery?
• 1:27:35
  Has started, you feel like you can't, you just said you're
• 1:27:37
  ahead. You feel like you're on a good
• 1:27:39
  pace now you're kind of I don't have I don't have enough data to
• 1:27:42
  find out like that. It's definitely like try to be
• 1:27:44
  ad, but it just kind of spikes in production and then it's
• 1:27:48
  like, OK, well, this week I'm doing paperwork, I'm doing
• 1:27:51
  business stuff, record keeping like, you know, had to do all
• 1:27:53
  tax filings for the first time this last week.
• 1:27:56
  So you know that was always wearing all the.
• 1:27:58
  Hunts, yeah. Well, I mean, it's, it's gotta
• 1:28:00
  get done, you know, and with with the way the food program is
• 1:28:04
  right now, like Mike doesn't have a lot of spare time to do
• 1:28:06
  that. So right, you know, in there's a
• 1:28:09
  lot of other things around the place that he does that I don't
• 1:28:11
  do or don't have time to do. So it's just that balance.
• 1:28:14
  I'm more numbers focused anyway, so it's it comes a little bit
• 1:28:17
  more natural to me. And for me it's more like
• 1:28:19
  putting a puzzle together than it is like a big headache of
• 1:28:21
  something to do. So I was just, I'm fine with
• 1:28:23
  that. He was talking when I was there
• 1:28:25
  last time for lunch. I was just kind of talking to
• 1:28:27
  him through the window and it was the same, same kind of
• 1:28:29
  thing, getting the data like I don't.
• 1:28:30
  Know do I? Make too much do I make, you
• 1:28:32
  know, is there enough? That kind of thing.
• 1:28:33
  So it's trying to find that balance.
• 1:28:35
  What day is better for this thing than that thing?
• 1:28:37
  So it's, you know, you haven't been doing it long enough to get
• 1:28:40
  all that data together. Yeah, exactly.
• 1:28:42
  And it's we're a new, we're a new spot.
• 1:28:43
  We haven't even started marketing like you know, we got
• 1:28:46
  kind of in at the end of like one of the busier seasons and
• 1:28:48
  beer and stuff. So we'll see.
• 1:28:50
  I mean it usually takes about a year or so to get any kind of
• 1:28:53
  like see usable trends and stuff like that that you can work
• 1:28:55
  with. But we're doing a pretty good
• 1:28:57
  job on keeping up on production, not over undoing soon.
• 1:29:02
  Although like we do run out of brisket really fast on Saturdays
• 1:29:04
  and Sundays, but not to. Put words in your mouth, but do
• 1:29:07
  you feel like you've hit the ground running?
• 1:29:09
  I I. Definitely.
• 1:29:09
  I think we have. I think we hit the ground
• 1:29:12
  running. We came out swinging pretty
• 1:29:13
  hard. I'd say I'm really, really proud
• 1:29:16
  of the quality of everything we came out with, from the beer to
• 1:29:19
  the food to the front house program.
• 1:29:21
  Our tap room manager put together like the service is
• 1:29:24
  excellent. Our staff is really
• 1:29:25
  knowledgeable. He I make a sparkling soda water
• 1:29:28
  and he turned that into a whole like handmade sodas program.
• 1:29:33
  So it's basically like handmade Italian sodas and there's some
• 1:29:37
  really fun ones in there. And that's how we do a sparkling
• 1:29:40
  lemonade so we can do a shandy all the time.
• 1:29:42
  Like he, he he's really, he really is been a key like, like
• 1:29:46
  hiring a Tapper manager was a smart move.
• 1:29:48
  And we were really, really lucky to get Jason on our side.
• 1:29:51
  Yep, he's done a great job. Awesome.
• 1:29:56
  Have you? Have.
• 1:29:58
  Obviously you've had the food. In the place.
• 1:29:59
  What's your favorite thing that Mike's making right now?
• 1:30:01
  I was there one day for lunch and he was smoking Bologna and
• 1:30:04
  hadn't had that yet because. It was going to come out.
• 1:30:06
  Later in the day, what's your favorite thing on the menu?
• 1:30:08
  So I do like. I, I don't, I'm not a big
• 1:30:10
  Bologna fan, never really have been, but I do like the smoked
• 1:30:13
  Bologna sandwich, the brisket. Obviously that's his baby and
• 1:30:17
  it's really good. It's only on Saturdays and
• 1:30:18
  Sundays. So like, usually I'm one of
• 1:30:20
  those days I'll go up and like, like, hey, you got any brisket
• 1:30:23
  scraps? Like anything you're not going
• 1:30:24
  to sell, like, like, just give them to me.
• 1:30:25
  I'll take it. But really, for my money, like
• 1:30:29
  the ribs I think are the best thing on the menu.
• 1:30:31
  His Memphis style ribs are just out of control.
• 1:30:34
  Yeah. You know, 1/2 rack. 1/2 rack of
• 1:30:37
  those is going to do you good for try a couple meals, you
• 1:30:40
  know, kidding. I went there for lunch and I was
• 1:30:42
  like, I can't eat all this. I literally took, I took ribs to
• 1:30:44
  go. Yeah.
• 1:30:45
  I mean, yeah, they're the big, they're the big pork spare ribs.
• 1:30:49
  So they're not those little dinky, you know, like they're
• 1:30:51
  they, they got a lot of meat on them and that meat comes right
• 1:30:53
  off. Yeah.
• 1:30:54
  If you start at one end rich and they get bigger you go be like
• 1:30:58
  God damn I got 3 left you. Know we've talked, we had Parker
• 1:31:03
  on earlier and asked the same question like what is this sort
• 1:31:07
  of beer festival mean for you personally and being with your
• 1:31:10
  contemporaries here? Well, I mean, part of it is
• 1:31:14
  like, you know, like, like sporting common John, like, you
• 1:31:18
  know, I'd do anything for these guys, you know, So they asked me
• 1:31:21
  to come down here and do a beer festival.
• 1:31:23
  I'll do it. And if they tell me they'll pay
• 1:31:24
  for a hotel room, I'm definitely doing it.
• 1:31:27
  Hell yeah. But it's also good.
• 1:31:30
  It's like it's it's kind of fun to have a festival like this
• 1:31:33
  where, like I was saying earlier, a lot of get get to see
• 1:31:36
  a lot of the homies. You don't always get to see and
• 1:31:38
  get to come out like with our own brand for the first time and
• 1:31:41
  come out at this festival. We're with some of our, you
• 1:31:44
  know, our favorite people and we're all in the close quarters.
• 1:31:47
  Like, you know, like a lot of people come out to brew at the
• 1:31:49
  zoo, but it's so spread out. You know, it's hard to hit
• 1:31:51
  everybody like this. We're all under the same tent
• 1:31:54
  pretty much or in a stone's throw at each other.
• 1:31:57
  Everyone gets here early, so we always have time to hang out And
• 1:32:00
  then afterwards, you know, the after party afterwards, it's
• 1:32:02
  always a lot of fun. And that's just a lot of a lot
• 1:32:04
  of like camaraderie building and stuff.
• 1:32:06
  And I think like here at common John, like, I mean, this, this
• 1:32:09
  is a destination fucking brewery.
• 1:32:10
  Like absolutely. It's, I always tell people like
• 1:32:13
  you got if you're going down towards Manchester, you got to
• 1:32:15
  go to Common John. It's like a little piece of
• 1:32:17
  heaven. And so being able to like, yeah,
• 1:32:20
  you see everyone afterwards, party a little bit.
• 1:32:21
  Just also with as much work as it's been, you know, over the
• 1:32:24
  last, you know, time doesn't even exist right now, but over
• 1:32:29
  the last like forever. It's just it is nice to like let
• 1:32:33
  loose a little bit, but be able to represent the brand and like,
• 1:32:35
  yeah, get our name out there to some people.
• 1:32:37
  Good point. It's you know, and and we were
• 1:32:40
  talking about this a little bit beforehand because you guys
• 1:32:43
  haven't. I don't, I think you mentioned
• 1:32:44
  you haven't been to a common John like beer fest before, but
• 1:32:47
  like it has evolved tremendously over the years.
• 1:32:51
  I mean, the the first beer fest to the second one to the third
• 1:32:54
  to the last year's and now this one.
• 1:32:55
  Like it's all differently. I do remember last year they had
• 1:32:58
  the tents, but early on in like the initial years of the beer
• 1:33:01
  fest, like home Brewers were on one side and then it was like
• 1:33:05
  kind of, I don't know if there are many vendors there, but
• 1:33:08
  breweries were definitely like spread out everywhere.
• 1:33:11
  And like if the brewery brought a tent, then there was shade
• 1:33:15
  beyond that, it was straight out in the sun.
• 1:33:17
  So putting everybody together like you guys are definitely you
• 1:33:21
  said Chad, you're in close quarters with each other, but
• 1:33:24
  like it's shady. It's a in a good and bad way,
• 1:33:26
  but like it's shady back there mainly because of Chad.
• 1:33:29
  But all the all the breweries are like next to each other and
• 1:33:33
  you can just pop from brewery to brewery and there's so much good
• 1:33:36
  beer and you don't have to go very far.
• 1:33:38
  And the vendors are outside kind of like in their own section out
• 1:33:41
  here. I didn't necessarily see the
• 1:33:42
  home Brewers. I guess they're maybe they're
• 1:33:44
  probably in the middle. Are they in the middle?
• 1:33:46
  Yeah, they're kind of in between.
• 1:33:47
  OK, got you. So I like the I like the layout,
• 1:33:50
  but I think they still have to bring their own tents.
• 1:33:52
  Huh. I think they still have to bring
• 1:33:53
  their own tents. Yeah, no, but you're right.
• 1:33:56
  This is definitely a common John's, a destination brewery in
• 1:33:59
  the area, just because like there's nothing else out here,
• 1:34:03
  like there's no other breweries out Common John's it.
• 1:34:05
  But they do such a damn good job at promoting not only just a
• 1:34:09
  business, but a brewery itself. Like they make really good beer.
• 1:34:12
  This is where you want to be. And if you can make it to a beer
• 1:34:15
  fest, this is the one you want to go to during the year.
• 1:34:18
  Oh, absolutely. It's a testament to Tom and John
• 1:34:20
  to be able to reach into Nashville, per SE.
• 1:34:22
  And like, everybody in Nashville is here.
• 1:34:24
  You know what I mean? Like, it's a, it's like, well,
• 1:34:26
  everyone loves them. It's everybody loves them.
• 1:34:27
  They're amazing. Yeah.
• 1:34:29
  From the first time I've ever was here, I was like, fuck, this
• 1:34:31
  place is awesome. Yeah.
• 1:34:32
  And then you, you meet any of the guys.
• 1:34:33
  You meet any of the people on their crew from from LeBron to
• 1:34:39
  Shelby to all the folks that work front of house, back of
• 1:34:41
  house, whatever. Like everyone who works here is
• 1:34:43
  always they're, they're great people and they're people that I
• 1:34:47
  like I said, I'll support, I'll, I'll do whatever.
• 1:34:50
  I'll do whatever they ask me to for the within, Within limits,
• 1:34:54
  LeBron. So did we.
• 1:34:56
  Did we talk about what, what, what beers you brought today to
• 1:34:59
  the festival? We're drinking.
• 1:35:01
  We're drinking the unnamed beer, by the way.
• 1:35:03
  Oh, it's called, we're calling it Stokefest.
• 1:35:05
  Stokefest. Yeah.
• 1:35:08
  It's it goes in the tradition of my very basic basic bitch names
• 1:35:11
  that's doing on everything. Who's going to be the?
• 1:35:13
  First one to put that in untapped.
• 1:35:15
  Tomorrow. Probably, I think, I think Mitch
• 1:35:17
  is doing it right now. Go ahead and get that in there
• 1:35:20
  typing. Away so.
• 1:35:23
  We've got is it 2 words or one? Whatever world, It's whatever,
• 1:35:27
  whatever to be. Yeah, I'm the IT depends on.
• 1:35:30
  I'm the commander. Yeah, once, once I put it on the
• 1:35:32
  menu. Depends on how far I space the
• 1:35:35
  letters out letting it out. How much?
• 1:35:37
  Beer chats. Had to drink that day.
• 1:35:38
  Depends on how many words stoked that maybe 3 we don't know.
• 1:35:42
  We'll see it tomorrow. Like like how long can I be on
• 1:35:45
  this ladder? So what else you got?
• 1:35:48
  What else you got porn, say Stokes.
• 1:35:49
  So we're we're rolling some of the other year round stuff.
• 1:35:51
  So we've got we've got premium the hazy IPA.
• 1:35:54
  Yeah, all Citra Motueka. We've got reserve the West
• 1:35:57
  Coast, which is Citra Idaho 7 Centennial Simco.
• 1:36:01
  We're rolling the signature, which is our dark and glitch ale
• 1:36:04
  that we we use a soft hand to smoke malt and we smoke all the
• 1:36:07
  malt in the house. So it's Tennessee barley smoked
• 1:36:09
  on Tennessee Hickory, which is pretty cool.
• 1:36:12
  And then, yeah, we're rolling with Festbeer.
• 1:36:14
  Hell yeah. Your your beers are.
• 1:36:16
  I would call them. I got a couple.
• 1:36:17
  I got a couple other special games, please.
• 1:36:19
  I got some stuff for the homies. So I sent Chad the picture that
• 1:36:23
  I created in Photoshop for which one for the recording we did.
• 1:36:28
  Yeah. And I think that's what we're
• 1:36:30
  going to run with, right? Yeah, Go for it.
• 1:36:33
  I shared with you guys. Yes, You did that.
• 1:36:36
  That ashtray got broke. No.
• 1:36:38
  I know what. We had to go to traditional
• 1:36:40
  black ashtrays. Dude that was such a sick
• 1:36:43
  ashtray. Yeah, I know the.
• 1:36:44
  Other day I saw it was, I was like, something's different out
• 1:36:47
  here. I was like, oh, the big red lips
• 1:36:48
  are not on. Sitting on that man cooler unit.
• 1:36:51
  I loved it. And I was like, I was like, what
• 1:36:53
  happened to the lips? And someone was like, oh, they
• 1:36:55
  got knocked over and broken. It's like, oh fuck, it was a
• 1:36:57
  great picture. I didn't see the picture.
• 1:36:58
  It was great. Yeah, well, now it's now.
• 1:37:00
  It's forever etched into history.
• 1:37:02
  Yeah. I mean those are the.
• 1:37:03
  Kind of things that are good, things like that are just going
• 1:37:05
  to happen, you know? When is that episode coming out,
• 1:37:07
  by the way? So the plan is actually that.
• 1:37:09
  So we're going to wait for this one.
• 1:37:11
  The plan is going to be next Thursday, so not this coming
• 1:37:14
  Thursday, but it'll be the following Thursday.
• 1:37:18
  And we did verify that Chads Mike is working this morning
• 1:37:22
  beforehand. So if if you look over there,
• 1:37:24
  there's nothing muted and you could see green bars coming out
• 1:37:27
  of chat. How many tries did it take this
• 1:37:29
  time? How many tries did it take this
• 1:37:31
  time? Zero.
• 1:37:32
  We're we're rolling right now, whether or not we need it.
• 1:37:35
  This is what we're rolling. OK, so I what do you got in
• 1:37:38
  front of you? I thought I grabbed I thought I
• 1:37:39
  grabbed an original as well, but apparently I grabbed the wrong
• 1:37:42
  thing. But I also have one of the
• 1:37:44
  classics. I love the classic classic is
• 1:37:46
  our is our pub beer. It's for people in the know.
• 1:37:48
  It's an ESB, but if you call it an ESB, people won't buy it in
• 1:37:51
  this market. So as you're talking about this
• 1:37:54
  one, this one's all for you guys this year.
• 1:37:56
  It's so good. Thank you.
• 1:37:57
  Talk about talk about your beers in general, like you are
• 1:38:00
  traditional style beers. Yeah, I'm rooted very much in
• 1:38:03
  traditional styles. We like to have fun with some
• 1:38:06
  stuff as well. But I mean, classics are
• 1:38:08
  classics for a reason. ESB, Fuller's ESB was one of the
• 1:38:11
  beers that got me into beer. I've always loved brewing
• 1:38:14
  English beers. So like I have a very English
• 1:38:15
  heavy, you know, beer program. I love brewing loggers and I
• 1:38:20
  love drinking loggers and all kinds.
• 1:38:22
  So and I like doing proper loggers, logger properly.
• 1:38:25
  So being so young, we don't have two stacked of a logger game
• 1:38:28
  right now, but it's it's building.
• 1:38:30
  We've got the fest beer coming out next week.
• 1:38:32
  The original is our Tennessee logger, Tennessee barley,
• 1:38:35
  Tennessee corn puff, Jasmine rice.
• 1:38:38
  I've got a Baltic quarter going on right now that's going to go
• 1:38:42
  into a 1792 bourbon barrel that I got from the liquor store next
• 1:38:45
  door. Our half of it's going to go
• 1:38:47
  into that. I just did a little, I got a
• 1:38:49
  little 3 1/2 barrel. So half of that's going to go
• 1:38:51
  into that barrel. The other half will release in
• 1:38:54
  the tap room as long as it's there.
• 1:38:57
  And then I plan on seeing how slow season, like I'm pretty
• 1:39:00
  stocked up on year rounds. Going to see we're getting into
• 1:39:03
  a slower season. So I might have time to bust
• 1:39:05
  out, you know, but I love my German pills there, my Italian
• 1:39:09
  pills there, you know, just like that.
• 1:39:11
  So, well, we'll get there, but a lot of, you know, going to be
• 1:39:15
  crispy, refreshing beers, good to eat food with things that
• 1:39:18
  aren't going to fill you up too much so you can eat more food
• 1:39:20
  and drink more beer. Kind of where we're at with it.
• 1:39:24
  Is that not the trend of beer right now to craft beer, just
• 1:39:27
  traditional styles? People are just loving
• 1:39:30
  traditional beers. I think it's starting to, we're
• 1:39:33
  starting to see that pendulum swing back that way.
• 1:39:36
  It's always kind of been my approach and the way I like to
• 1:39:38
  do it, but there's always going to be booms and busts and
• 1:39:43
  certain things and people are going to eventually get tired of
• 1:39:45
  certain things. Like I don't remember, if you
• 1:39:47
  guys remember in like the 2000 tens, the race for Ibus.
• 1:39:50
  Oh man, there's there's a point where everyone's like, all
• 1:39:53
  right, God damn it. Like I don't want to feel like
• 1:39:55
  the enamel is coming off my teeth when I'm drinking this
• 1:39:57
  beer. I don't care how many Ibus it
• 1:39:59
  is, It just tastes like dirt now.
• 1:40:01
  Like so it's, it's we, we see these things come and go and
• 1:40:06
  there's certain trends that like.
• 1:40:08
  Certain trends start because people innovate and they do it
• 1:40:11
  really, really well. Yeah.
• 1:40:12
  And people get really interested in this new thing or whatever.
• 1:40:15
  But I think we've been so far away from classic styles of beer
• 1:40:19
  and all these traditional, just easy like beers that people can
• 1:40:21
  recognize as beer kind of things that we're starting to see that
• 1:40:24
  pendulum swing back that way. I mean, you can't.
• 1:40:26
  Ignore the trends, but as a guy that likes traditional beers you
• 1:40:30
  talked about, where do you find that balance of yourself?
• 1:40:34
  Well, you know, you got like, I don't ignore the trends and
• 1:40:38
  there's certain there's a lot of beers that are a lot of these
• 1:40:42
  styles that are good or, you know, appropriate for me.
• 1:40:44
  And certain like, let's say like a pastry style or pastry style,
• 1:40:47
  like as a dessert, I think is a very appropriate thing.
• 1:40:51
  Fruited sours, like when they're done for me, like I like, I like
• 1:40:55
  subtlety and I like soft hands on things.
• 1:40:56
  But like the, the whole fruited kettle sour trend.
• 1:41:01
  I think one, it's brought a lot of people into beer that
• 1:41:02
  wouldn't normally be into beer, But two, like some people are
• 1:41:05
  doing it really well and they're fun to do.
• 1:41:07
  They're not that I mean it, it takes they're, they're a little
• 1:41:09
  bit more labor intensive, but people like them.
• 1:41:13
  And you know, the point of a business is not to be right
• 1:41:15
  about anything. It's also to make money.
• 1:41:18
  But we can, you know, I can do them well, I can do them in a
• 1:41:20
  style that like, it's like, OK, I would drink this and I think
• 1:41:22
  it's good and other people will drink it and think it's good as
• 1:41:25
  well. I steer away from things like
• 1:41:27
  using a lot of lactose or anything like that just cuz I
• 1:41:31
  don't like big, heavy, brothy, sweet beers and having the whole
• 1:41:35
  food program. You don't want people to get
• 1:41:36
  full, full on beer. You want to have enough of a
• 1:41:40
  balance between the food and the beer that they can enjoy both of
• 1:41:42
  them. Maybe a couple rounds of beer
• 1:41:45
  instead of like 01 beer. I ate some BBQ.
• 1:41:47
  Now I'm super full. I got to take the rest of this
• 1:41:49
  BBQ home and like I'm just I'm done.
• 1:41:52
  Yeah. So there is.
• 1:41:53
  So for our our business model, it also just makes a lot more
• 1:41:59
  sense to go very traditional with it.
• 1:42:01
  Talk about the support of each other in this city.
• 1:42:05
  We saw you. We talked about this earlier, as
• 1:42:07
  a matter of fact. At.
• 1:42:09
  Crazy gnomes. Grand opening.
• 1:42:11
  Oh yeah, you already raised it. And then you had one fairly
• 1:42:15
  recently as often we were there full circle and everybody was
• 1:42:19
  there too. Talk about.
• 1:42:20
  How great we feel like. Everybody's kind of lifting each
• 1:42:22
  other up, right? You're all supporting each
• 1:42:24
  other. It's a great thing to see.
• 1:42:26
  Yeah, I know. Absolutely.
• 1:42:27
  It's a it's a very collaborative environment around here.
• 1:42:29
  Everyone supports each other. We all get excited for each
• 1:42:32
  other. We want to see everyone succeed.
• 1:42:35
  For me and Mike, we've both been in the industry for a long, long
• 1:42:39
  time, over a decade each. And honestly, like most of our
• 1:42:44
  friends are industry people. So it it was not a surprise to
• 1:42:48
  me that our soft open like when we were looking at who we're
• 1:42:50
  going to invite like. Well.
• 1:42:52
  We just need to do like a couple days every industry specific
• 1:42:54
  soft open because like what it doesn't, we will if I when we
• 1:43:00
  invite the friends and family that aren't industry, it's one,
• 1:43:02
  it's going to be a lot less people 2 like if they come on
• 1:43:05
  the industry days, then like we're going to have no time to
• 1:43:08
  talk to them. So we have a lot of connections.
• 1:43:10
  We have a lot of friends in it. Mike's wife works in
• 1:43:13
  distribution as well, so. That.
• 1:43:16
  Adds a whole nother level to the network that we have going on.
• 1:43:20
  I've I've spent a lot of time. One thing, one thing I was
• 1:43:22
  really big on when I started in the industry when I was working
• 1:43:24
  at Black Abbey was like going around getting to know other
• 1:43:27
  Brewers, other breweries. I'm big on like that, that whole
• 1:43:30
  diplomatic thing and like, you know, making up, making those
• 1:43:34
  kind of connections. And I've been doing it for a
• 1:43:36
  long time. I mean, I'm on the, I'm on the
• 1:43:37
  Brewers guilt board now. So that also allows me to make
• 1:43:41
  more connections across the state, which has been really
• 1:43:44
  cool. But yeah, I mean, Brewers, you
• 1:43:47
  guys know Brewers, like, we're a pretty jovial bunch for the most
• 1:43:49
  part. And we all like to have fun and
• 1:43:51
  we like to see what everyone's doing.
• 1:43:52
  And we all have stuff that we can learn from each other.
• 1:43:56
  Like if you guys go visit the East Nashville, you know, table
• 1:44:02
  over in the tent over there, like one of the guys pouring,
• 1:44:04
  Seth, he's been like a wealth of knowledge for me since ever
• 1:44:08
  since the days that he was working at Smith and Lentz.
• 1:44:10
  I remember I would go there because I was pretty early on in
• 1:44:12
  my brewing career then and I would go over there and drink
• 1:44:15
  some beers with Seth and like, and I would just be like, like,
• 1:44:18
  get a couple beers in it. And he's just going to start
• 1:44:20
  talking about technique and. You just start taking.
• 1:44:22
  Notes and then and then you apply it and you apply it and so
• 1:44:27
  I mean some of the things some of the things I've learned for
• 1:44:29
  him are are techniques in time I'm so applying to beer today
• 1:44:32
  well we. Talked about the Brewers Guild.
• 1:44:34
  We just had Eric Latham. What a great guy.
• 1:44:37
  What a great dude for the what a What a hell of a dude.
• 1:44:39
  Johnson City. Brewing is back.
• 1:44:40
  I was there. I went about a month ago.
• 1:44:42
  I was over in that area, you know, doing some stuff, and I
• 1:44:45
  stopped in his brewery. I spent the night in Johnson
• 1:44:48
  City almost specifically because we had had him on and I wanted
• 1:44:52
  to, you know, go in there. I didn't get the, I didn't get
• 1:44:54
  to meet him personally, but he was like, he knew I was there
• 1:44:57
  and gave us some beer. But it was great to go because
• 1:45:00
  I'm like, I don't know how many times I'm going to be in Johnson
• 1:45:02
  City, TN. Yeah, but it was great to get
• 1:45:04
  their beer as well. And he talked about you, you
• 1:45:07
  know, he talked about stopping in and seeing you guys and
• 1:45:10
  really happy that as we all are, that you guys.
• 1:45:14
  Yeah, are doing what you're doing now over?
• 1:45:16
  Yeah, over the last like, year or so, like Eric and I have like
• 1:45:19
  actually carved out like a pretty cool friendship on top of
• 1:45:22
  like, you know, professional relationship.
• 1:45:23
  Part of that is working in the Guild together and just like
• 1:45:27
  knowing how to get a hold of each other, like, and that's,
• 1:45:30
  and he's, he's also just like, I mean, he used to be a
• 1:45:32
  journalist. So obviously he can talk to
• 1:45:34
  people, he can tell stories. So he's like an interesting
• 1:45:36
  person to like kind of hang out with and talk to.
• 1:45:38
  He's very engaging in conversation and stuff like
• 1:45:41
  that. So it's like easy to get to know
• 1:45:42
  him and like very comfortable to like let him get to know you
• 1:45:45
  kind of thing. Like.
• 1:45:46
  So we've we've, we've become pretty good friends, I think.
• 1:45:50
  And he's, he's such a delightful fella.
• 1:45:51
  And I haven't made it out to Johnson City yet.
• 1:45:54
  Yeah, I very much want to because I would love to go see.
• 1:45:57
  I mean, I've had the beers and they're great.
• 1:45:59
  He's a great guy. I've read, I've read one of the
• 1:46:02
  books he published once and it was, it was a pretty cool story
• 1:46:06
  about him walking across like half of the USA or something.
• 1:46:09
  Like, whoa, yeah, when he was, when he was a young buck.
• 1:46:11
  It's a very much of A coming of age story, but but it was really
• 1:46:15
  cool. And like I, I found out that he
• 1:46:18
  had like written a book. I was like, where can I pick it
• 1:46:19
  up? Like that sounds cool.
• 1:46:20
  I'll read it. Yeah.
• 1:46:21
  He's like, I don't think you can find anywhere.
• 1:46:23
  And he found a copy somewhere and just gave it to me one day.
• 1:46:26
  And I was like, this is cool. And, you know, I started reading
• 1:46:29
  it one night and then next thing I knew it was like maybe three,
• 1:46:32
  3 1/2 hours later. And I was like, well, I've only
• 1:46:33
  got like a chapter left. I guess I'll just like, I'll
• 1:46:36
  power through this before I go to bed.
• 1:46:37
  It's like one more. Episode, right?
• 1:46:39
  Yeah. Yeah, pretty much, pretty much.
• 1:46:40
  But he's such a given guy. He's really generous.
• 1:46:43
  He's he's such a nice and he wears a lot of hats and he
• 1:46:45
  wouldn't know it. And he's super smart.
• 1:46:47
  He's very, he's very business savvy as well.
• 1:46:49
  They're doing a lot of cool things with, you know, getting
• 1:46:53
  getting in different locations out in Johnson City and just
• 1:46:56
  kind of a corner of that market out there.
• 1:46:58
  They're they're they're killing it.
• 1:46:59
  They're opening a third location out there, three locations of
• 1:47:02
  Johnson City. It's amazing.
• 1:47:03
  Yeah. Yeah, exactly.
• 1:47:04
  I mean, and I'm so happy for him.
• 1:47:06
  Like not, not many breweries can handle three locations.
• 1:47:09
  Most, most of us couldn't handle 2 locations.
• 1:47:13
  But because that's a whole nother level of it's like it's a
• 1:47:16
  whole nother crew. It's a whole nother.
• 1:47:18
  You're running a whole nother business on just under the same
• 1:47:22
  name, you know, and talking to him.
• 1:47:23
  If you guys ever talk to him, he he wants success for you, but he
• 1:47:27
  will tell you he he wants you to do well.
• 1:47:28
  He'll ask you questions about yourself like he's really
• 1:47:31
  engaged. That's awesome.
• 1:47:33
  That's what I love. About the beer industry in
• 1:47:35
  general, I mean it's just like I haven't seen course I've I've
• 1:47:38
  we're not as probably on the inside as somebody like Chad or
• 1:47:41
  you know, like other brews, but I got that right.
• 1:47:45
  I. Said you got.
• 1:47:46
  That right damn Skippy. I'm I'm just I'm inside AF.
• 1:47:51
  But like, it's, it's, it's cool to see like collaborations
• 1:47:54
  happen between breweries, like you mentioned, Scott, like, you
• 1:47:57
  know, like when when Crazy gnome opens, you know, years and years
• 1:48:01
  back and where Chad is now with, with Stokehouse and you know,
• 1:48:05
  it's like everybody came out there.
• 1:48:07
  And then when? When?
• 1:48:08
  When? Stokehouse opened up, shot like
• 1:48:11
  like crazy. No one was there Cyanide cider
• 1:48:15
  was there. Like everybody's collaborating,
• 1:48:16
  everybody's working together and there's, I'm sure there's
• 1:48:19
  internal competition and there's, you know, like you got
• 1:48:22
  to hit your numbers, you got to make a paycheck, you got to
• 1:48:24
  survive. But like, I think back to like
• 1:48:26
  the the the COVID days when everybody was in lockdown and it
• 1:48:30
  was just like people were trying to get it.
• 1:48:31
  Even during the supply chain crisis, say like 2022, people
• 1:48:34
  were trying to get malts, people trying to get hops.
• 1:48:36
  And like people, breweries were, I remember stories, breweries
• 1:48:39
  were exchanging things. Yeah, man, I got a bag of malt,
• 1:48:41
  come get it. Like, yeah, I can get some.
• 1:48:43
  You mentioned the same thing actually, when we were standing
• 1:48:45
  back in the old tenfold days, like we're in the back and like
• 1:48:48
  you guys were just exchanging. You were out of this and you
• 1:48:51
  just called the homies up. Yep.
• 1:48:53
  And they were like, yeah, we got you, you know, come get it or
• 1:48:55
  whatever. And you bring something for them
• 1:48:56
  to somebody. Yeah, somebody has, if somebody
• 1:48:58
  needs something and you got it and you can spare it like you
• 1:49:00
  do, You know what I mean? It's it's not hard to do.
• 1:49:03
  You already have it on hand. Like you'll get it back.
• 1:49:05
  Usually. A lot of times it's like someone
• 1:49:07
  ordered a pallet and it's coming in late and they just need like
• 1:49:10
  they're like, oh, I need a bag. I've got it coming in on the
• 1:49:12
  pallets. Like, yeah, dude, I'm not using
• 1:49:14
  it. Come by and get it or I'll just
• 1:49:15
  go drop it off and like when you get your pallet you can come by,
• 1:49:18
  just drop the other one off like whatever, it's fine.
• 1:49:21
  Is that just? Does it exist today?
• 1:49:23
  Like tell me that yeah, we just, no, no, we all, we all borrow
• 1:49:26
  shit from each other. Cuz like, OK, you can't always
• 1:49:28
  depend on deliveries to show up when they're supposed to.
• 1:49:30
  You can't always depend on things being correct, like your
• 1:49:33
  palate being correct or having most of the time it is.
• 1:49:36
  But sometimes mistakes happen, you know?
• 1:49:39
  And you can't always depend on yourself to remember to order
• 1:49:41
  everything you need for the week.
• 1:49:43
  And sometimes you're like, OK, I'm short, like, and I need to
• 1:49:46
  brew this beer. Hey, you know, like I like.
• 1:49:48
  Hey, it called Mitchities Natural Beer works.
• 1:49:50
  Hey, man, you have a bag of Citra I can borrow.
• 1:49:51
  Like, I'll get you back in a week.
• 1:49:53
  But mine come in, right? Yeah, dude, of course, man.
• 1:49:55
  Mitch is such a good guy. Other Mitch, other bitch.
• 1:50:00
  I we're not talking about you. No, I I accidentally ran into
• 1:50:04
  him thinking he was someone else at the last festival.
• 1:50:07
  Oh, man. Had a few drinks.
• 1:50:09
  Yeah, dude, I, I walked up and I was just like, hey man, nice job
• 1:50:12
  in his shoulders. Hey.
• 1:50:14
  Now he. Always turns around like dude
• 1:50:16
  he. Was a good sport.
• 1:50:17
  He rolled with it. Yeah.
• 1:50:18
  I was like, shit, I'm sorry. I don't know who you are.
• 1:50:21
  Little did you know. You guys had the same name?
• 1:50:24
  And so it became known that we know another Mitch.
• 1:50:27
  Yeah. It's.
• 1:50:29
  Awesome, Mitch, actually, yeah. Mitch organizes a a whitewater
• 1:50:34
  Raptor trip up on the upper gully every year and it's a lot
• 1:50:38
  of usually a lot of Brewers that go.
• 1:50:39
  I went for a couple years. That's awesome.
• 1:50:41
  Started doing that, you know, started getting this thing
• 1:50:42
  planned out and then there's a point where I was like, I can't
• 1:50:45
  I don't have time to blue shit like that.
• 1:50:46
  Like it's it's fun, but it's it's scary.
• 1:50:48
  It's fun. But but yeah, yeah, he's he's a
• 1:50:50
  great guy and he's one too that like if you ever need anything,
• 1:50:54
  he's one of like he's one of the first people.
• 1:50:56
  It's like him will over at new heights or two of the first
• 1:51:00
  people I'll call just cuz I'm like, well, one, it's like I
• 1:51:02
  know they'll probably have this thing that I'm looking for And
• 1:51:04
  two, I know if they have it and they don't need it in the next
• 1:51:07
  couple days, I know I can run by and get but but that that goes
• 1:51:10
  for like everyone around town. Southern grips has always been
• 1:51:14
  very open about like, Hey, if you guys need anything, if you
• 1:51:16
  ever had anything like let us know if we got it, we got you
• 1:51:18
  covered. You know, don't worry about it.
• 1:51:20
  Like, you know, we get it back to us when we can, whatever it's
• 1:51:24
  you know, but everybody does that.
• 1:51:26
  I was, I was going to start naming more of our brews and I'm
• 1:51:28
  like, I'm just going to name. Everybody you feel like it's.
• 1:51:33
  It's more than just hey buddy, I'm going to do it for you.
• 1:51:34
  It's more like high tide raises all boats kind of thing.
• 1:51:37
  We all want to survive because if everybody survives in
• 1:51:40
  Nashville, all the breweries in town survive.
• 1:51:43
  It's a great thing for everyone. We, as beer drinkers, I thought
• 1:51:46
  I was. Going to fill a beer.
• 1:51:48
  I thought it was a beer. Wasn't the beer?
• 1:51:49
  Don't worry there, yeah. Is that how that sand got down
• 1:51:52
  there? Yeah.
• 1:51:54
  But we love to bounce between breweries, and I want them all
• 1:51:57
  to be there when we do that. You know what I mean?
• 1:51:59
  So everybody needs to survive. Oh, shit.
• 1:52:02
  Chad's beating us in this sharing game, guys.
• 1:52:04
  Yeah. Dogs.
• 1:52:05
  You want to talk about a man that comes?
• 1:52:06
  We've got it. I'll say that until the day.
• 1:52:07
  OK, So what do you want? What?
• 1:52:09
  Do you want? There are.
• 1:52:09
  Bottles in my bag back there, Mitch, if you want to grab
• 1:52:12
  anything back there, Do you guys want to do the signature or the
• 1:52:15
  reserve next? Which ones reserves our West
• 1:52:18
  Coast? What Steve is on.
• 1:52:20
  A. West Coast IPA Tour.
• 1:52:21
  All right, let's do that one. Let's do it.
• 1:52:23
  I know he's had it. I even bought.
• 1:52:25
  Some, but he's had it. Let's.
• 1:52:26
  Do it. I don't care.
• 1:52:27
  You're still going to drink this one.
• 1:52:29
  That's what I said. No, I could have said I've had
• 1:52:31
  some. It's really good.
• 1:52:32
  Give him give. Him first, give him first.
• 1:52:34
  Let Steve have the first pour. By the way, Chad.
• 1:52:36
  I don't know if you're. Into cigarillos or not, but I
• 1:52:38
  got a couple with their name on it if you want it.
• 1:52:42
  I love those cigarillos. Maybe, maybe, maybe a little bit
• 1:52:44
  later. I think I got something I could
• 1:52:46
  suffer them. Those are good quick smokes, by
• 1:52:48
  the way. Bitch.
• 1:52:49
  Yeah, they are. I love it.
• 1:52:52
  This is the Westy. This is the Reserve.
• 1:52:54
  The Reserve. Yeah, actually, I got.
• 1:52:56
  I got one for Daddy, too. The entire.
• 1:52:59
  I forgot. I forgot to bring my glass.
• 1:53:00
  So the entire he refers you to drinking cans, beer straight out
• 1:53:04
  of the can, huh? He refers to himself.
• 1:53:06
  What a bad problem to have. He's just drinking 12 ounce cans
• 1:53:09
  as he's sitting here. I love the entire like the
• 1:53:12
  entire lineup of Stoke House is just that.
• 1:53:14
  And you touched on this a little bit of a couple weeks back, but
• 1:53:17
  like the, the simplicity of like the artwork and the can, like,
• 1:53:20
  it just resembles this like dad's refrigerator, like dad's
• 1:53:24
  beer fridge that's out in the garage.
• 1:53:27
  You're working on a car, you're doing lawn work or whatever.
• 1:53:29
  You just need a beer and you go and you open that fridge and,
• 1:53:31
  and it's just, it's looking at you right in the face.
• 1:53:34
  The the simplicity, but like it, the cans pop like they stand out
• 1:53:39
  from anything that you would have that's in your fridge.
• 1:53:41
  But it kind of gives like this like dad's garage vibe to it.
• 1:53:45
  Yeah, yeah. I always tell people Dad's
• 1:53:46
  fridge is very much on on brand for us and that's kind of that's
• 1:53:50
  kind of where we wanted. We kind of wanted to just like
• 1:53:54
  going for classic styles and things like that, like taking
• 1:53:56
  the complexity out of out of the names and out of designs and
• 1:54:00
  stuff. Like, even though like we do
• 1:54:01
  have some intricate designs, especially when you look closer
• 1:54:03
  at some of the labels, but they're very straightforward,
• 1:54:06
  very attractive, very eye-catching.
• 1:54:09
  And the names are simple. They, they reflect kind of what
• 1:54:12
  we're trying to do is going back to that, you know, traditional
• 1:54:14
  sense of like, not just the brew pub with like beer and BBQ, you
• 1:54:18
  know, like beer and meat, you know, like what can be more
• 1:54:20
  simple than that? But those traditional styles.
• 1:54:24
  And also, I've been, you know, for 11-12 years now, I've been
• 1:54:29
  coming up with dumb fucking pun names and I'm I'm about out.
• 1:54:34
  I'm out. Like I just I can't have any
• 1:54:36
  more ideas. Reserve Should Dad's fridge beer
• 1:54:39
  be the name of another daddy's? It might I want it.
• 1:54:43
  That's what I want to call. That's what I want to call our
• 1:54:44
  to go cooler is dad's fridge. There you go.
• 1:54:47
  That'd be so cool. So you know when I have when I
• 1:54:51
  have more sign money, put that above your cooler.
• 1:54:56
  But maybe, maybe to get signed, maybe to raise sign money.
• 1:54:58
  I will name German Pilsner Dad's fridge.
• 1:55:03
  I love it. Hey.
• 1:55:04
  Talk about your logo for a minute and I've I've asked you
• 1:55:07
  twice. Because.
• 1:55:07
  When when you told me the second time, I remember that I asked
• 1:55:10
  you the first time. So.
• 1:55:11
  So, yeah, talk about that logo. That's a really cool logo.
• 1:55:15
  Yeah. So it resembles the flame and
• 1:55:19
  it's got, you know, the initials in the middle, in the middle of
• 1:55:22
  it. We went we again, it's it's very
• 1:55:25
  simple. It's line art, but it comes it,
• 1:55:30
  it definitely reflects the brand.
• 1:55:32
  And just like stocking the fires of the of the pit, stocking the
• 1:55:37
  fires to, you know, boil your work, stocking the fires to malt
• 1:55:42
  grain, you know, there's a lot of heat, a lot of fire used in
• 1:55:47
  everything we're doing. Ties in with the food thing,
• 1:55:49
  obviously. Yeah.
• 1:55:50
  And also from a graphic design standpoint, it's very easily
• 1:55:53
  reproducible. It looks good in color or black
• 1:55:56
  and white. It looks good on coasters.
• 1:55:59
  It looks good on shirts. Yeah.
• 1:56:00
  But no, we're actually, we're gonna actually try to get die
• 1:56:02
  cut coasters that are exactly circular.
• 1:56:06
  Yeah, yeah, yeah, we're. Gonna steal.
• 1:56:08
  Those, yeah, I know when. I mean, I would give them to you
• 1:56:12
  if you asked, but you do you. I'm going to need the special
• 1:56:16
  coaster. Please, I want I want that.
• 1:56:18
  If if they're cardboard, that's fine, like the the freebie
• 1:56:21
  coasters, but like if you had them, if they had the marble
• 1:56:23
  ones or like the the metallic, like the heavy ones that you can
• 1:56:26
  just like put a can down. It just goes clink like that
• 1:56:29
  would be awesome. What is life like in your Eiffel
• 1:56:32
  Tower with your marble coasters? You're talking you're talking to
• 1:56:35
  a guy that spends all his money on baby formula these days and
• 1:56:38
  tavores. That's true.
• 1:56:41
  I'm I'm I'm more like reminiscing of times past.
• 1:56:46
  And and by the way, Chad, if you haven't yet, you need to get a
• 1:56:48
  Stoke House hand. Yeah.
• 1:56:51
  Oh, that. 'D be awesome so right here
• 1:56:53
  right next to us, they've got you got a stick around here the
• 1:56:56
  joy of pancakes. So this these right here
• 1:56:58
  actually, these are pancakes that they handmade for us with
• 1:57:01
  our logos on that's wild give them a sticker they'll do it
• 1:57:03
  saying to be able to get a pancake that you could preserve.
• 1:57:07
  I mean, the the fly loves the pancake.
• 1:57:09
  Like get the fuck, fuck that fly.
• 1:57:13
  I mean song in there. We're we're outside.
• 1:57:15
  So we're in his world, right, That's true.
• 1:57:17
  We're outside with pancakes and sticky sweet beers.
• 1:57:19
  I'm like, Oh no, we're in John's world.
• 1:57:21
  This isn't the Fly's world. This.
• 1:57:23
  Is that's right? They can have everything around
• 1:57:25
  the fenced in area out there. This is this is our space.
• 1:57:29
  Don't don't take away from that. No, that fly in here and you no,
• 1:57:33
  he don't care. He really don't care.
• 1:57:35
  We're trying. We're trying to preserve those
• 1:57:38
  pancakes and that goddamn flies the reserve.
• 1:57:41
  So I'm a big fan of this. The reserve is like I often
• 1:57:45
  times like when people are making, especially here in
• 1:57:47
  Nashville, like there's there's W coasts and then there's like
• 1:57:51
  what people think West Coast should be and they try to go
• 1:57:54
  over the top with hops. They try to go over the top with
• 1:57:57
  Ibus. They try to peel your face off.
• 1:57:59
  But like that's not necessarily always the point of a West Coast
• 1:58:03
  IPA. Like sometimes you just want
• 1:58:05
  something dank and bitter, but like it's something that's easy
• 1:58:08
  to drink. I like the reserve because it
• 1:58:10
  doesn't go like the point is not to peel your face off with with
• 1:58:13
  what you said was Ibus are a fake number anyway, right.
• 1:58:16
  Yeah. So, Steve, in your West Coast
• 1:58:19
  IPA tour, Yes. How was this in?
• 1:58:22
  Compare not even a rating. Just how was comparison into
• 1:58:24
  like what Rich just said? Like is it bitter or less
• 1:58:27
  bitter? Does it peel your face off
• 1:58:29
  compared to some of the others like it it?
• 1:58:31
  Definitely doesn't peel my face. No, still has.
• 1:58:33
  His face is His face is still in my face.
• 1:58:36
  My face. Is still here.
• 1:58:38
  Say that louder. Say that louder for my insurance
• 1:58:40
  company. His face.
• 1:58:42
  Is still inside. No face are being here.
• 1:58:45
  The beer of the West. Coast IPA that he has is
• 1:58:48
  absolutely fantastic. Yes.
• 1:58:51
  It is good for insurance. Purposes too, right?
• 1:58:55
  No. That's for sales purposes.
• 1:58:58
  This was definitely one of the six pack and I, I appreciate the
• 1:59:00
  6 packs by the way. Like, you know, a lot of, a lot
• 1:59:03
  of people are moving today and that's fine.
• 1:59:05
  If you want to do the 16 ounce cans and the four packs, that's
• 1:59:07
  fine. But like there was something
• 1:59:08
  cool about walking out the door with like 6 packs of craft beer
• 1:59:13
  and you don't see that too much anymore because everybody's
• 1:59:15
  moving towards the tall girl you.
• 1:59:16
  Said at the. Minute you walked out that day
• 1:59:18
  when we're there for the soft open, I say that you said it
• 1:59:19
  that day you're like, this is this is fucking cool.
• 1:59:22
  You love the traditional style. You love the 12 ounce 6 pack
• 1:59:24
  thing. Yeah, yeah, you said it's such a
• 1:59:26
  cool concept. Well, originally, yeah,
• 1:59:27
  originally when we were talking about, we were doing the
• 1:59:30
  business plan and stuff, we were talking about pine cans because
• 1:59:33
  that was kind of what we were used to and, you know, pounder
• 1:59:36
  to pounder or whatever. And then we kind of discussed
• 1:59:41
  like, OK, what, what about maybe thinking about like 6 packs here
• 1:59:44
  we talk about this, you know, traditional stuff, Dad's fridge.
• 1:59:47
  And I also realized like with a, with a pint can, like, you know,
• 1:59:52
  eventually it gets warm, you get down to the bottom of it and it
• 1:59:55
  gets warmth and thin out a little bit because I, you know,
• 1:59:59
  I don't, I don't drink as fast as I used to these days.
• 2:00:03
  And then I realized I was at the grocery store a few times out at
• 2:00:06
  the grocery store, and I was like, OK, like when I'm buying
• 2:00:08
  beer at the grocery store, what am I going for?
• 2:00:10
  I'm going for a six pack. Are you looking for Sixers?
• 2:00:12
  I'm not getting a four pack of tall boys or anything like that.
• 2:00:14
  Like I'm getting a six pack. I love having like the 12 ounce
• 2:00:18
  cans. It's a little bit less of a
• 2:00:20
  commitment, but you know, it was.
• 2:00:24
  So think about more and more. We talked about it.
• 2:00:25
  We're like, yeah, let's just eat 12 ounces.
• 2:00:27
  Let's do that. Let's go with it.
• 2:00:29
  Gold tops, of course, have always been part of the because
• 2:00:31
  the gold tops are sick. Like that's cool.
• 2:00:33
  They just look cool. That's that's the only reason
• 2:00:35
  they they just look fun. Rad.
• 2:00:37
  It's very traditional. Yeah.
• 2:00:39
  You know, you're right. When I go buy singles and buy a
• 2:00:41
  four, you know, a mixed single pack at like a Main Street or
• 2:00:44
  something. And if I get a a 12 ounce and I
• 2:00:47
  get it home, that's the first one I'm drinking.
• 2:00:48
  Like I could kill that one. That one's gone.
• 2:00:50
  Like it's gone. I'm checking in.
• 2:00:51
  It's gone. Well, and, and having having
• 2:00:55
  four, like I don't mind getting 16 ounce cans, but I'd prefer to
• 2:00:59
  have those in singles because like I'll buy 4 packs of 16
• 2:01:03
  ounce cans. That's fine.
• 2:01:04
  But like there's something about like if I'm gonna if I wanna,
• 2:01:08
  it's the whole dad concept. Like it as a guy that just had,
• 2:01:11
  you know, 2 new girls, like I can appreciate the fact that I
• 2:01:15
  may not have time to sit down and have a, you know, A7 or an
• 2:01:18
  8% sixteen ounce can, but I can grab them 12 ounce and like,
• 2:01:21
  I'll drink it as I go. Like the the concept about being
• 2:01:24
  able to just grab something and drink it while I'm doing
• 2:01:26
  something. There's something, there's
• 2:01:27
  something psychology about a 16 ounce can that makes me it
• 2:01:31
  forces me to sit down and just do nothing but enjoy.
• 2:01:34
  And I don't have time to do that nowadays.
• 2:01:36
  So I will buy a 16 ounce can in singles.
• 2:01:40
  Yeah. So I can say, OK, this is
• 2:01:42
  something I want to share with Mitch, something I want to share
• 2:01:44
  with Scott or Steve or whatever. But like one of these, I prefer
• 2:01:49
  to have 6 packs because I'll drink 1 and I might drink 2
• 2:01:51
  super and I don't have to sit down and commit time to well,
• 2:01:54
  you're in luck. You're going to see a lot more
• 2:01:55
  of them coming out. A lot of retailers, especially
• 2:01:58
  big groceries, so they move into it are, are putting pressure on
• 2:02:02
  distributors to put pressure on their breweries to come out with
• 2:02:04
  12 ounce cans. Really more shelf space.
• 2:02:07
  You get, you get more stuff on more shelf space than you do
• 2:02:10
  because you can, because you can stack 2 and have on top, you can
• 2:02:12
  have more shelves. That's good.
• 2:02:14
  That's a good point. There's a lot of breweries that
• 2:02:16
  that I've talked to that are like, yeah, they're moving the
• 2:02:18
  12 ounce cans because that's what the distributors are asking
• 2:02:21
  for. And the distributors are asking
• 2:02:22
  for it because your big grocery chains are asking for it would.
• 2:02:25
  You consider. You've seen these two, the stove
• 2:02:27
  pipes, the 19.2 oz? Yep, I've seen those.
• 2:02:31
  Would you consider that at all? As in no, it's not shelf space
• 2:02:35
  per SE, but I don't think it's, I don't, I just don't think it's
• 2:02:37
  necessary. We, we, we picked our lane and
• 2:02:39
  we're going to kind of stay in it.
• 2:02:41
  For me, 19 to .2 ounces is, is a big commitment and I don't think
• 2:02:47
  people realize, I mean, it's, it's also just kind of an odd,
• 2:02:52
  just an odd size to do in in package.
• 2:02:56
  It's, it's a lot of beer. And then pricing that out the
• 2:03:00
  way, you'd have to price it out the, the, how much it would
• 2:03:02
  cost. And when your consumer sees it
• 2:03:04
  and they see a four pack of that and four packs, they're not
• 2:03:06
  going to be able to tell the difference between a four pack
• 2:03:08
  of that four pack 16 ounce cans when they're just like, you
• 2:03:11
  know, casually browsing, but they're going to, they are going
• 2:03:13
  to notice the price difference. You ever notice it's that that
• 2:03:16
  three extra, that 12 ounces of beer like adds up.
• 2:03:19
  You know, you ever notice that 19.2 ounce can is a different
• 2:03:23
  part of the beer section? Like when you go to Kroger, like
• 2:03:27
  it's on the other side. It's not with your, it's not so
• 2:03:31
  the craft stuff, it's on the other side.
• 2:03:33
  I guess I haven't ever paid attention because like, if I'm
• 2:03:35
  going into the grocery store to buy something, to Chad's point,
• 2:03:39
  I'm looking. If I'm in the grocery store, I'm
• 2:03:41
  looking for 12 ounce cans. So I guess I fit the profile of
• 2:03:44
  what distributors and are are asking for because I'm looking
• 2:03:48
  for 12 ounce cans inside a grocery store.
• 2:03:50
  If I'm going to a beer store, I'm looking for singles.
• 2:03:54
  Yeah, I'm looking for 16 ounce cans.
• 2:03:55
  Yeah, I don't. I don't ever remember looking
• 2:03:59
  for something in it. I'll see it and I go, damn,
• 2:04:01
  that's a lot of beer. And then I'll move on and look
• 2:04:03
  for the 16 ounce cans. I don't, I don't find myself
• 2:04:06
  gravitating towards the 19.2 ounce can.
• 2:04:09
  I just don't. The one benefit of it is like,
• 2:04:11
  you can buy a can for like 3 bucks.
• 2:04:13
  Yeah, like if you want. To get like.
• 2:04:15
  A 19.2 is going to do it for me, yeah.
• 2:04:17
  How many places do you? Find out though.
• 2:04:20
  Kroger, Kroger, Kroger has 19.2 ounce, but it's on the offline
• 2:04:24
  steel reserves. He's like, yeah, these we've
• 2:04:28
  always. Said that's young.
• 2:04:30
  Yeah, I. Went to college, I remember that
• 2:04:32
  was like New Belgium. Voodoo doesn't.
• 2:04:36
  It's new. Belgium with the Voodoo Ranger.
• 2:04:37
  Has 19 point twos all day long at Kroger, but it's on the other
• 2:04:41
  side of the aisle and you know. What?
• 2:04:43
  I'll take Stokehouse, just saying.
• 2:04:48
  Just I don't think you're. Going to find them at.
• 2:04:50
  Night, I know, but I'm. Just saying I don't want you to
• 2:04:52
  go. 19.2 No, but you can buy you can buy Old Stoke House packaged
• 2:04:56
  beers right at the location at 948 Main St.
• 2:04:58
  We also have barbecue and it's great.
• 2:05:00
  It's fantastic. The brisket there is amazing.
• 2:05:03
  Oh my God. And the Mac and cheese is so
• 2:05:05
  great. Hey, what?
• 2:05:06
  Beer is open that I don't I think less.
• 2:05:08
  We killed the reserve. OK, well, let's open this
• 2:05:11
  signature. We finished the classic.
• 2:05:13
  This is the one. The signature is the one where
• 2:05:15
  we we smoked. The.
• 2:05:16
  Malt that goes in the smoked malt that's in there.
• 2:05:19
  So Riverbend. Riverbend.
• 2:05:21
  Malting Company has a Tennessee specific grain that they do, so
• 2:05:26
  it's all Tennessee barley. So we buy that from them.
• 2:05:30
  So we take the Tennessee malted barley.
• 2:05:31
  We smoke it on Tennessee Hickory on our offset smoker.
• 2:05:35
  I say we, I really mean Mike because he doesn't like the
• 2:05:38
  heat. The first time, the first this,
• 2:05:40
  this time, this, this beer right here that we're drinking.
• 2:05:42
  Yeah. It was the first time he ever
• 2:05:44
  smoked malt. And when he brought it to me, I
• 2:05:46
  was like, did you nailed this? This is like, I was like, this
• 2:05:48
  smells and tastes perfect. Like I'm going to use it in the
• 2:05:50
  beer. Like I think it's going to
• 2:05:51
  translate well. And he just like he, he had
• 2:05:53
  never done it before and he just huh, knocked it out of the
• 2:05:56
  freaking park. You got some?
• 2:05:58
  I'm still working on a reserve here.
• 2:06:00
  I got a, you know, got a long day to go.
• 2:06:02
  So I can't, can't drink it that fast.
• 2:06:04
  It's a it's a marathon. It's not a Sprint.
• 2:06:06
  It's correct. But yeah, so he he just, he
• 2:06:10
  knocked it out of the park on that.
• 2:06:11
  And so he's got he's already got a good system down for how he
• 2:06:14
  smokes them all. And.
• 2:06:16
  And it's a cool thing that we can do now because it any kind
• 2:06:20
  of beer, any kind of Roush beer or anything we want smoke in, we
• 2:06:23
  know how we're going to do it. Or if we're going to do a collab
• 2:06:25
  with another brewery, it'd be a fun way to do a collab.
• 2:06:27
  Be like, all right, well, let's make a smoke version of
• 2:06:29
  something. We'll smoke all the malt and
• 2:06:30
  we'll bring that to the. So.
• 2:06:32
  So something somebody else can't do.
• 2:06:34
  Yeah. Well, I mean, yeah, they they
• 2:06:36
  can't or they they won't or they don't have time.
• 2:06:39
  I mean, not that Mike has a lot of time, but you know, he makes
• 2:06:42
  the time to because the cold smoking of this doesn't take it
• 2:06:44
  doesn't really take that long. But he does have to get the fire
• 2:06:47
  going, get it down 'cause we got to get the temperature down to
• 2:06:50
  like, you know, I think it's like 120 hundred and 30° cold
• 2:06:53
  smoking. Yeah, yeah.
• 2:06:55
  Signature was my first Stoke House Blue, by the way.
• 2:06:58
  Yeah. Like when he showed up that
• 2:06:59
  night, I was like, I was going through the list.
• 2:07:01
  By the way, it is my signature reasonable, like super easygoing
• 2:07:06
  prices. By the way, I showed up there.
• 2:07:08
  I was like, there's no way I can get a pint of this for that
• 2:07:10
  price. But like, I'm going down the
• 2:07:12
  list. I'm like, I want the hazy, I
• 2:07:13
  want the Westy. I was like, and I want the I
• 2:07:16
  want the ESB and I go, what is what is what is this one like
• 2:07:22
  the signature? It's it's I think on the board
• 2:07:24
  up you listed as a dark ale. Yep.
• 2:07:26
  And I go, I want something like that.
• 2:07:28
  You happen to be nearby. And you were like, yeah, we we
• 2:07:31
  smoked the we smoked the mulch right over there.
• 2:07:33
  He goes, that's the smoker. He goes that went into this beer
• 2:07:35
  and I go that's I took that one. It was my very first beer and
• 2:07:40
  like I almost had, I, I've had a couple in my lifetime.
• 2:07:45
  I almost, and I'm glad I didn't, but I almost like went back and
• 2:07:49
  ordered another one of those, but I wouldn't have been able to
• 2:07:52
  experience the rest of them because you still got to drive
• 2:07:54
  home and all that kind of stuff. But like, I almost, it was so
• 2:07:57
  good that the dark English show was so good.
• 2:08:00
  I almost just went back and just wanted to drink on that all
• 2:08:02
  night. It wasn't too hot.
• 2:08:03
  It wasn't too like smuggy and stuff like that outside.
• 2:08:06
  It's just for the space. It worked.
• 2:08:08
  But even though it's 90° outside today, this beer still drinks.
• 2:08:12
  It's, it's fantastic. Yeah.
• 2:08:14
  It's, it's light. It's, it's not too heavy.
• 2:08:17
  It's a it's a very light body dark beer.
• 2:08:19
  That's right. There's a little bit of kind of
• 2:08:22
  Carmelite character in it, a little bit of that smoke, a
• 2:08:25
  little bit of biscuiness. But mostly it's just like it's
• 2:08:28
  there to it's there to basically pair well with brisket.
• 2:08:33
  It's also, it legitimately it does.
• 2:08:35
  It's legitimately my it is. Oh shit.
• 2:08:37
  This, this beer has always been what I've called my signature
• 2:08:39
  recipe to people when I was home brewing.
• 2:08:42
  It was one that I did over and over again till I got it right
• 2:08:44
  exactly where I wanted it to. I've brewed some kind of
• 2:08:48
  variation of it of every brewery I've been at.
• 2:08:50
  And this one, the only way it's really changed around this end
• 2:08:54
  is that we're smoking the malt ourselves.
• 2:08:55
  So we're doing that victory smoke.
• 2:08:57
  Can we give a? Shout out to Mike.
• 2:08:59
  Yeah, you might just name a couple times.
• 2:09:00
  How about some Mike? Not just for this beer foot what
• 2:09:02
  he's doing. You guys are fucking cool.
• 2:09:04
  That's what I said earlier. The Mike of you.
• 2:09:06
  Oh, God, Mike, you're killing it, buddy.
• 2:09:08
  Yeah. Yeah.
• 2:09:09
  Mikey Moribitzer, I I know you're slammed on the trucker
• 2:09:11
  right now because it's 3:00 on brisket day.
• 2:09:15
  Yeah, but Chad just over here sitting now, he's just drinking
• 2:09:18
  beer. Yeah.
• 2:09:20
  Yeah, I asked him a few while I'm I'm.
• 2:09:21
  Promoting the business, yes. Chad's working.
• 2:09:25
  Too. He's really hot, Chad.
• 2:09:27
  'S how it works. Too.
• 2:09:28
  It's called networking. Yeah.
• 2:09:30
  And it's what professionals do. It's professional.
• 2:09:34
  Somebody's got it. When I when I.
• 2:09:35
  Came out, when I came out a couple of weeks ago and saw you
• 2:09:37
  guys, I asked him, I'm like, are you going to be there?
• 2:09:39
  And he's like no. And you know, you came over,
• 2:09:41
  probably talked to me for like 1/2 hour and I'm like, I know
• 2:09:43
  you got a brew. You know it's the price you.
• 2:09:48
  Gotta pay right? You gotta come all the way out
• 2:09:50
  here to the business. It's an easy price to pay.
• 2:09:54
  Another reason I like doing beer festivals put on by Brewers is
• 2:09:57
  cuz they pay for beer. There you go.
• 2:10:00
  So is that how this one works? Because there's other breweries
• 2:10:03
  where I think with, I think with the Fred's Beer Fest, the brews
• 2:10:08
  are donating the beer, right? But I think in some of them
• 2:10:11
  other beer fest they're paying for the kegs like so yeah,
• 2:10:14
  Bret's Fest and Brew at the Zoo are both those are both
• 2:10:18
  donations like, but the the proceeds for Bret's Fest go to
• 2:10:22
  the Bret's Foundation, which is really cool.
• 2:10:23
  OK, OK. And the proceeds that brew at
• 2:10:25
  the Zoo go to the zoo. So you which we also like Burt.
• 2:10:29
  Yeah. Nashville has a really dope zoo.
• 2:10:31
  So those are two that I don't mind doing a donation for.
• 2:10:34
  You do get a lot of people that are like, Oh, we're basically
• 2:10:37
  having this party or we're throwing a festival that we're
• 2:10:39
  going to make a ton of money on and like, well, we're looking
• 2:10:42
  for donations and it'll promote your brand.
• 2:10:44
  It's like I, no, I'm not doing that.
• 2:10:46
  Like I, I'm not going to make you a bunch of money just to,
• 2:10:49
  you know, not get any return on it whatsoever because people
• 2:10:54
  like to overstate how much, you know, you being at whatever
• 2:10:56
  festival they're doing or whatever celebration they're
• 2:10:58
  doing is going to benefit you. But I've been in this game long
• 2:11:02
  enough to know like if it's, if it's for a good cause and a
• 2:11:06
  'cause that I like that we would love to support, then I'll
• 2:11:09
  absolutely do it 100%. But if it's just like.
• 2:11:13
  If it's just. Some Jackass trying to make
• 2:11:15
  extra money. I'm not really like into doing
• 2:11:18
  like like it's also it's not just the money, but it's also my
• 2:11:20
  time. You know, it's my time.
• 2:11:22
  It's like it's like whoever comes to help me pour beer, it's
• 2:11:25
  their time to it's time to package a beer.
• 2:11:28
  It's time to set up for it. You know, it's not just you
• 2:11:31
  don't just show up like you got to prep for all this stuff.
• 2:11:33
  So in a lot of ways it's just it just is not a lot of donation
• 2:11:37
  based festivals and good. The people that put on the best
• 2:11:42
  festivals are not the people doing that stuff.
• 2:11:45
  They're the ones that are like, if they're asking for donation,
• 2:11:48
  it's for like a really legitimate good 'cause otherwise
• 2:11:51
  they're saying send us an invoice beforehand.
• 2:11:54
  Here's what the budget is, blah, blah, blah, blah.
• 2:11:56
  They're putting their money where their mouth is basically.
• 2:11:58
  Well, yeah, I mean, yeah. And, and you gotta like fear due
• 2:12:01
  cost and yeah. And like people that put on the
• 2:12:03
  good festivals know and fear due cost and, you know, so there's
• 2:12:07
  a, there's a lot of, there's not as much.
• 2:12:09
  Like you're always going to get a request by anytime you open a
• 2:12:12
  business, you're going to request some people for free
• 2:12:13
  things. They're like, and I sort of got
• 2:12:16
  they're all writing these emails with AI because they're all
• 2:12:18
  exactly the fucking same. Like, oh, I'm so.
• 2:12:21
  Excited I was so excited to hear about your business opening.
• 2:12:23
  I'm really into barbecue and beer.
• 2:12:25
  Anyway, we hope this e-mail finds you.
• 2:12:29
  Well, yeah, yeah, that's a, that's a big one.
• 2:12:31
  So like, Oh, yeah. So if, if I can read 3 lines and
• 2:12:34
  know I like chat to GPT wrote your, your fucking spam e-mail,
• 2:12:38
  then like, I'm going to ignore you no matter how many times you
• 2:12:40
  send me that e-mail. That's funny.
• 2:12:42
  And if you send it to me two or three times, I'm just going to
• 2:12:44
  like report you as spam and beyond.
• 2:12:46
  You're also you're. Also, like, fucking ask me while
• 2:12:49
  you're at the brewery drinking my beer.
• 2:12:50
  Yeah, eating. My food.
• 2:12:51
  Come here. Come here.
• 2:12:52
  And buy some shit and then tell me like, yeah, that's the thing.
• 2:12:55
  Yeah, there's a difference between that because we get a
• 2:12:57
  lot of sales people that come by too.
• 2:12:58
  And like there's a difference between sales people that come
• 2:13:01
  in and take up your time. There's between sales people
• 2:13:03
  that like, well, buy stuff and take up your time.
• 2:13:05
  Yeah, yeah, yeah. Yeah, we want to.
• 2:13:08
  Be consumers at the same time. Hey, we're really doing pretty
• 2:13:10
  like kind of like us. We we appreciate you and you
• 2:13:13
  coming on. We're going to drink your shit
• 2:13:15
  anyway. We're going to do it anyway and
• 2:13:16
  have yourself. I am kind of forcing y'all to
• 2:13:19
  right now. I did bring a whole mini.
• 2:13:20
  Cooler. I mean I had a.
• 2:13:21
  Plan for other things, but since you kept.
• 2:13:23
  Busting them. Yeah, dawg, I told you I come
• 2:13:27
  correct. He walked up with his own
• 2:13:30
  cooler, which is amazing. He's really treated us well.
• 2:13:32
  You honestly. Honestly, it is.
• 2:13:34
  It was also like we had an overflow cooler because I
• 2:13:38
  couldn't fit all the beer. Like the I thought my my cooler,
• 2:13:41
  I could fit, you know, all the beer I brought in it with ice
• 2:13:43
  and that wasn't true. So we had a little bit of an
• 2:13:45
  overflow cooler. But I also always bring stuff
• 2:13:47
  for like the like I always have, like AI call it like I have a
• 2:13:50
  seller for the homies at every festival.
• 2:13:54
  Just some other stuff that may not be on the menu or like
• 2:13:56
  something special that like we're not necessarily porn here
• 2:13:59
  or something that will run in my WOM that like, I'm like, like
• 2:14:02
  earlier, there was a there was a woman at at our table and she
• 2:14:06
  was, she was talking about there's, I forget their name.
• 2:14:10
  It's it's a newer brewery in Chattanooga.
• 2:14:12
  And she was like, they do, they do really great beer and they're
• 2:14:15
  like, they're doing all these traditional styles.
• 2:14:17
  They're doing all these older styles.
• 2:14:18
  And I was like, well, that's like, you know how we're kind of
• 2:14:20
  rooted in like traditional, like we're all talking earlier.
• 2:14:22
  And she's like, that's what I want.
• 2:14:23
  That's what I want. That's what I like, you know, in
• 2:14:25
  beer and about beer. And I was like, OK, I was like,
• 2:14:27
  hold on a second. I was like, and I didn't even
• 2:14:30
  say pub beer. I was like, do you like ESP?
• 2:14:32
  She's like, ESP is one of my favorite.
• 2:14:33
  I was like, all right, hold on, I've got a secret sash over
• 2:14:36
  here. Hold on a second.
• 2:14:37
  And so I was usually it's for the homies or people that I know
• 2:14:41
  that are like will appreciate this particular style of beer or
• 2:14:45
  whatever. Not a lot of people.
• 2:14:48
  You got a lot of like, oh, give me the IPA or give me the
• 2:14:50
  lightest thing you got or whatever it is.
• 2:14:52
  But people when they're like, oh, yeah, I really love the
• 2:14:53
  traditional beer. I'm like, OK, I got a stash.
• 2:14:55
  Hold on a SEC. There's not too many people that
• 2:14:57
  go like an ESB would be great right now.
• 2:14:59
  Yeah. Like that means you're, you're
• 2:15:01
  in the industry enough to know what you like and you can
• 2:15:04
  appreciate. Yeah.
• 2:15:05
  You understand beer enough to know that ESB, the word bitter
• 2:15:08
  in the UK doesn't does not translate like hoppy bitters
• 2:15:11
  just means beer out there basically.
• 2:15:14
  And they typically are lower Abvs, right?
• 2:15:16
  Yep, lower Abvs, super poundable.
• 2:15:18
  I love. Them so it's.
• 2:15:19
  So much flavor. Yeah.
• 2:15:21
  How you get that much flavor out of a beer with, like, good ESP?
• 2:15:24
  Yeah. Mitch loves ESP.
• 2:15:26
  He's an ESP guy. I want to we want to do
• 2:15:30
  something Chad. So I it just kind of like an
• 2:15:32
  appreciation and thank you for for coming out because my God,
• 2:15:35
  you came prepared. Definitely, for sure.
• 2:15:37
  But so we've got we've got a couple of beers that we brought
• 2:15:40
  with us today, but one of the ones we were kind of saving was
• 2:15:42
  when we knew you were going to get on.
• 2:15:43
  So this is a big boy, but this is this is a new image and lyric
• 2:15:48
  brewing collaboration that we got online and got shipped to
• 2:15:51
  us. So it's like 1615.
• 2:15:53
  Point. Yeah, 15.7% Tvor's.
• 2:15:57
  This is a TVOR. This is a TVOR beer.
• 2:15:59
  So it's not something that you can get locally, but like New
• 2:16:02
  Image Brewing did something with with Lyric Brewing Company.
• 2:16:06
  It's called the Study of Dying. It's a barrel aged out.
• 2:16:08
  Like I said, it's sitting around like 16%.
• 2:16:10
  It's not something that somebody like me could sit there and
• 2:16:13
  probably even share. Like, Mitch and I would probably
• 2:16:15
  drink this thing and be on our asses beforehand, but we figured
• 2:16:18
  if Chad was here, this is something that we could share
• 2:16:20
  with him, too. So if you're good with it, you
• 2:16:22
  want to kind of pour it up. I figured five ways we could
• 2:16:25
  split it. Here's your cup by the way,
• 2:16:26
  Chad. That thing good that.
• 2:16:28
  Looks like. Something that.
• 2:16:29
  It looks like fucking motor oil. Freaking lure.
• 2:16:32
  We'll start there. And that is unprocessed motor
• 2:16:34
  oil, that is that just came straight from the ground.
• 2:16:37
  It's it's literally lacing this plastic glass.
• 2:16:39
  Holy shit. I mean, look at that, this one.
• 2:16:42
  Might be heavier than the Martin house.
• 2:16:44
  This glass will never be. The inside of that glass will
• 2:16:46
  never be white again. No holy.
• 2:16:49
  Shit. I mean, it smells amazing
• 2:16:51
  halfway through it, so I mean, we've got plenty.
• 2:16:53
  Mitch, you should. Walk around with that bottle
• 2:16:55
  later. Jeez, it is.
• 2:16:56
  It's super dark chocolate on the net.
• 2:16:58
  Give us give us a little description.
• 2:17:00
  So I'm not going to I'm not going to sit here and act like I
• 2:17:02
  know everything about this, but barely Barrel aged out, aged in
• 2:17:06
  Heaven Hill Rye bourbon barrel. There you go, meant to be
• 2:17:10
  savored, not rush and ode to endings and the complexity that
• 2:17:13
  they leave behind, which is kind of cool.
• 2:17:15
  But the the thing that that thing that caught me about this
• 2:17:18
  one when I was going through the description was definitely the
• 2:17:19
  heaven hill like barrel age process.
• 2:17:22
  Like that's something pretty cool.
• 2:17:23
  You don't see that a lot because like it's not cheap to do
• 2:17:27
  something like that. But when when you specifically
• 2:17:30
  request a bourbon like that, like that's how you know that
• 2:17:34
  somebody knows exactly what they're talking about South,
• 2:17:36
  something like this is it's pretty special.
• 2:17:38
  So I guess you're right. Cheers to some motor oil.
• 2:17:42
  Cheers, guys. Yeah, yeah, no, it smells great.
• 2:17:44
  It's going to be delicious. Get it done.
• 2:17:46
  Cheers to all of you. This wife.
• 2:17:48
  It's the beer. Get a wife, Steve.
• 2:17:52
  Hold it. I.
• 2:17:52
  Want a picture? Of you just holding, just
• 2:17:53
  holding, just holding the beer. God damn.
• 2:17:56
  The mouthfeel on that is like marshmallow.
• 2:17:58
  Yeah, it sticks behind you. Yeah.
• 2:18:00
  It's like, it's like, it's like when you let a marshmallow
• 2:18:03
  dissolve in your mouth. Look at that.
• 2:18:04
  Like that's what the mouth do on that is last.
• 2:18:06
  Yeah. Well, look at this plastic glass
• 2:18:08
  like it's just whoa. It's just absolutely cutting the
• 2:18:11
  inside. It's.
• 2:18:12
  Integrating the cup, it's going. To have some legs, look at
• 2:18:15
  what's. Leaving behind there in the
• 2:18:17
  glass like that is that thing it's going to eat through the
• 2:18:20
  glass of the cup. I won't.
• 2:18:22
  Be in there that long. That's what's going to go.
• 2:18:24
  That's. What I like, that's my Chad.
• 2:18:26
  Right there. That's my man.
• 2:18:27
  It's not going to be in there that long.
• 2:18:29
  Don't worry about it. No, this is, this is, this is
• 2:18:32
  really good chocolatey, like it's again, that marshmallowy
• 2:18:35
  texture, like get a little bit of pepperiness out of the ryme.
• 2:18:38
  That's nice. Really like a bunch of vanilla
• 2:18:40
  from the oak, like, yeah, that's.
• 2:18:42
  That's nice. And sweet.
• 2:18:43
  That is not an everyday beer. That is special.
• 2:18:45
  That's something super special, that's heavy, and that's not
• 2:18:47
  something I me as a big dude. Like I feel like I could not.
• 2:18:51
  If it was colder, maybe I could drink it a little bit faster,
• 2:18:53
  but it's right at the right temperature where it needs to be
• 2:18:55
  for this style of beer. This is a sippy beer.
• 2:18:58
  It's a sipping beer. This is not something it's a
• 2:19:01
  sipping. Beer.
• 2:19:01
  It's a style. Summer, it's got a little like
• 2:19:03
  Graham cracker, you got a little Graham cracker thing going on in
• 2:19:06
  it too. Yeah, I get that.
• 2:19:07
  I definitely get that. We're gonna have to eliminate
• 2:19:10
  that bottle before we leave because for sure, whether it's
• 2:19:13
  or honestly, I will help because I know Lindsey will definitely
• 2:19:17
  want to try that for sure. I mean, I'll take it to her in
• 2:19:20
  this class since we've already really.
• 2:19:22
  OK, well, we've got plenty more. So pour what you want in there
• 2:19:25
  and then take it back to. There you go, guys.
• 2:19:27
  I have. There's been background music
• 2:19:28
  the whole time and fucking Rocky Top shows up.
• 2:19:34
  God damn it. Oh Mitch dog dude.
• 2:19:42
  Dude, damn it. Right on the stickers.
• 2:19:49
  The stickers got flavour now. Now we can't sell them.
• 2:19:52
  You know what that's actually It's also that beer is spreading
• 2:19:55
  out on the table a lot slower. Than a normal.
• 2:19:58
  Beer would. Honestly, you're not wrong.
• 2:20:01
  Like, yeah, it was just like, and it just, I was like, I was
• 2:20:05
  like, yeah, is it, is it even moving?
• 2:20:06
  Like do we need, do we need to rush to get a towel?
• 2:20:10
  We've got time. Which by the way, I got really a
• 2:20:12
  Chad. You guys can have that one.
• 2:20:15
  You don't want that. One back you know, it might get
• 2:20:18
  to you Chad, man I have I have plenty.
• 2:20:21
  This is this, by the way, this is an experience, man, to be
• 2:20:24
  able to sit down with, with people like you guys in the
• 2:20:26
  industry is, is always a fun time.
• 2:20:28
  And at Common John Beer Fest too, it's like, and I've said it
• 2:20:31
  before and I'll keep saying it, like the Common John Beer
• 2:20:34
  Festival is the beer festival of the year to go to, especially in
• 2:20:37
  the area because #1 like you don't have to travel to
• 2:20:41
  Nashville in order to get so you don't have to fight a bunch of
• 2:20:44
  like I don't, you have to fight to leave Nashville, I'm sure.
• 2:20:47
  But it's, it's out here. There's not a lot of traffic,
• 2:20:50
  but it's so open and to have, you know, all the great
• 2:20:53
  breweries here and home Brewers and vendors and things like
• 2:20:56
  that, like this is the place of parking Saturday, huh?
• 2:20:59
  Tons of parking. I'm like Nashville, you don't
• 2:21:01
  have to pay for parking here. No paying.
• 2:21:02
  For parking. No, a ton of parking.
• 2:21:05
  When I picked Steve up, it was like, you never see this in
• 2:21:08
  Nashville. 40 miles, 40 minutes. I never.
• 2:21:11
  See that? No traffic.
• 2:21:12
  Never see that no traffic. It's usually 40 miles, 185
• 2:21:16
  minutes. I think we start doing the math.
• 2:21:19
  In your head and you're like if I go 3 miles an hour I'll get
• 2:21:22
  there tomorrow that's about the end this I was on we were on
• 2:21:25
  pace I was like this was pretty yeah cool.
• 2:21:27
  That's how we should be yeah, absolutely, so this is an
• 2:21:29
  experience man we appreciate you yeah you coming on I appreciate
• 2:21:32
  you guys be sure to you, man yeah absolutely.
• 2:21:34
  It's like like, you know, the raft beer is the thing in this
• 2:21:39
  is the beast it's become, but it's it's all the it's all the
• 2:21:42
  beer nerds and people like you that are always been the
• 2:21:45
  foundation in the core of like the reason that we do what we do
• 2:21:48
  and the reason that we're able to do what we do.
• 2:21:50
  So like cheers to you guys as well.
• 2:21:52
  Well, thank. You.
• 2:21:53
  Thank you for. Saying that.
• 2:21:54
  It's cyclical. Because if you don't do, we
• 2:21:56
  don't exist. We don't have a thing.
• 2:21:57
  So so we. Need you guys.
• 2:21:59
  To keep doing your what you're doing and God damn, you're doing
• 2:22:02
  a good job. Yeah, well, and on that note,
• 2:22:04
  come by Stoke House Brewing and BBQ, 948 Main St. in Nice,
• 2:22:07
  Nashville. Great place.
• 2:22:08
  Open up. Open at 11:00.
• 2:22:10
  O'clock Wednesdays through Sundays.
• 2:22:13
  Thanks guys. If you're scared to come along,
• 2:22:14
  we'll come with you. There we go.
• 2:22:18
  So cool, man. I love the I love the concept.
• 2:22:22
  It's so good. Chad is.
• 2:22:25
  Chad is always great. Having Chad just even in person,
• 2:22:29
  talking with Chad, like virtually in person, whatever.
• 2:22:33
  Oh, he's got the microphone with him there, too.
• 2:22:36
  We're going to we're going to take a break and then we'll be
• 2:22:37
  right back. Oh, yeah.