Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Brad & Tom of The Hilltappers | Craft Beer, Brewery Travel & Beer Adventures | Episode 79 Part 1

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Brad & Tom of The Hilltappers | Craft Beer, Brewery Travel & Beer Adventures | Episode 79 Part 1 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:16
  Look at that. We are, we are back on the
• 0:20
  Brewery Underground podcast. I just saw a countdown and
• 0:23
  everything's got to run. We're using a new platform.
• 0:26
  We are going high tech. How exciting this is.
• 0:30
  I hope it's better, I hope it's better.
• 0:32
  I hope we don't ruin anything and our audio comes out good
• 0:36
  because we have a couple of guests we're going to get to in
• 0:38
  a minute. We're really trying to impress
• 0:39
  them, so we want to make sure we do a good job for them.
• 0:42
  Yeah, they are. They are impressive.
• 0:44
  You know, we're just going to say it right out the bat.
• 0:47
  We've got the Hill tappers with us tonight.
• 0:49
  We got the hill tappers, Tom Peterson and Brad Nupe.
• 0:53
  Did I pronounce both of those correctly?
• 0:56
  Actually, yes, but. Go ahead and say it.
• 0:59
  Oh, you want the intro? Yeah.
• 1:17
  Ladies and gentlemen, they. Are here.
• 1:20
  Live, say, the city in which you live, Because you know, I've no,
• 1:24
  no. No, no, no.
• 1:26
  You say the city. We've heard you say the city
• 1:29
  before they. Could say it.
• 1:31
  Live from Louisville, KY. OK.
• 1:34
  How's that all? Right.
• 1:37
  Yeah, I know this is a visual aid.
• 1:39
  We have we have visual aids. So this may not work for
• 1:42
  everyone listening, but see, it's spelled Louisville.
• 1:45
  See. So now you're saying you're
• 1:48
  saying Louisville, OK, because it's named after King Louis.
• 1:52
  I get that a lot of people say Louisville.
• 1:54
  I never have. Just dumb, but the correct
• 1:59
  pronunciation is. Louisville.
• 2:02
  Oh, there you go. You get like you have arbos in
• 2:04
  your mouth. You're just saying.
• 2:05
  Louisville. Let's say Louisville, yeah.
• 2:07
  You guys may or may not know this.
• 2:09
  There is a city in Tennessee outside of Knoxville called
• 2:12
  Lewisville, spelled exactly the same way.
• 2:14
  Yep, there's, I think there's an in Mississippi and Colorado too.
• 2:18
  They just don't get it. Really, that's the wrong way?
• 2:21
  Why do they do that to us? It's 1 syllable, folks.
• 2:24
  It's one syllable, yeah. Pretty much that's true.
• 2:28
  This weekend, 1 syllable. So Scott was asking what I was
• 2:32
  beginning this podcast with tonight.
• 2:35
  Yeah. And there is something I'm going
• 2:36
  to talk about because Scott's been radio silent on this the
• 2:40
  last couple of days. Because it's not over yet.
• 2:43
  I'm. Going with the fact that the
• 2:45
  Cincinnati Reds have beaten the New York Yankees two games in a
• 2:49
  row the last couple days and tonight, tonight they play
• 2:54
  again. As we're recording this,
• 2:55
  however, the Reds have already taken the series.
• 2:58
  What do you guys think about that?
• 3:00
  I think it's great. Rookie pitcher last night,
• 3:02
  right? That's right, yeah.
• 3:03
  He struck out like the first 5Y batters.
• 3:07
  I mean, you made Aaron judge WHIP for God's sakes.
• 3:10
  I know. And you guys are still in fourth
• 3:12
  place? About four games out.
• 3:16
  That's right. That's all right now, you guys,
• 3:18
  you guys are hot right now. And I was really just didn't
• 3:20
  want to get swept. I didn't want to talk shit last
• 3:22
  night because man, I'll tell you what, I was driving down the
• 3:25
  road listen to the end of that game and I threw my damn phone
• 3:27
  across the car when they when they walked in Delacruz.
• 3:34
  It was awesome, but Scott has been radio silent on me the last
• 3:39
  couple of days where if the tables was turned I would hear
• 3:43
  about it non-stop. What did I say?
• 3:45
  Anything? We were we were in Cincinnati a
• 3:47
  couple years ago and the Yankees did.
• 3:49
  I did not. Yes, they I did not.
• 3:51
  I heard about it non-stop. I was driving, we were driving
• 3:55
  back to Nashville. Going for your city of
• 3:58
  Louisville? I mean, that part's true.
• 4:00
  Oh, you, you're crazy. You're crazy.
• 4:04
  You're such. It was nice so.
• 4:05
  Much more of a gentleman than you know, Yankees fan.
• 4:08
  Sorry, Dad. Well.
• 4:10
  No, that's right. Well.
• 4:12
  We know the Cincinnati tradition, after all, because
• 4:14
  they are the oldest team in baseball.
• 4:16
  So of course we're going to be the classier.
• 4:19
  Right. Right now.
• 4:20
  Wait a minute, is this the guy that filmed himself with a broom
• 4:23
  taunting the Cleveland? Yes, he did.
• 4:27
  It's classy. It's a class act man.
• 4:29
  You're right. Hey, the broom was handed to me
• 4:32
  and there was alcohol involved. Yeah, I remember a video at the
• 4:37
  game where he was flipping off. I think the word fuck you came
• 4:40
  out of his mouth. I didn't.
• 4:42
  No, it wasn't. You OK?
• 4:43
  No, that didn't happen. No, that didn't happen.
• 4:46
  No. Guys, you know, what are you all
• 4:49
  drinking tonight? Because we, we, you know, we
• 4:51
  can't begin this podcast without drinking something, all right?
• 4:54
  Just didn't bring water, right? No, I didn't know.
• 4:58
  I got water in it. Did you know that the sink has
• 5:00
  water? Yeah, I didn't know where that
• 5:03
  came from. No, tonight.
• 5:04
  Listen, we got we actually went and built the six pack for the
• 5:07
  event, but we were pre gaming while we were trying to get up
• 5:10
  and running. And then our pregame is this is
• 5:13
  actually a beer that our good friend Armando sent to us.
• 5:16
  Beautiful. Yep, and it's quite good and
• 5:19
  Brad is drinking a local pills which is by Apocalypse Brewing.
• 5:24
  Tiny place, but really great beers and the best working beer
• 5:28
  cat on the planet. Fantastic.
• 5:31
  That's where we're starting. We'll let you know starting some
• 5:34
  of the other cuz we, we got some that are local, some that are
• 5:37
  Cincinnati, some just some around.
• 5:39
  Well, good, Steve, what have you got?
• 5:40
  Well, I have. It was in our beer exchange from
• 5:43
  our friends from Cleveland. I actually had this is from a
• 5:47
  independent Brewer called Traegs or Troggs.
• 5:50
  It's the downright awesome lager, yes.
• 5:53
  Perfect all. Right, yes, there's a great
• 5:55
  story behind that and we're actually trying to get them on.
• 5:58
  So I think we'll maybe talk about that somewhere down the
• 6:02
  road. I have got one, it's called Rd.
• 6:06
  Bowler and it's from Johnson City Brewing out of Johnson
• 6:09
  City, TN. And the reason for this is
• 6:11
  because our friend Eric Latham, who is the owner of Johnson City
• 6:15
  Brewing and the president of the Tennessee Brewers Guild, just
• 6:18
  walked across the state of Rhode Island to raise money for Saint
• 6:20
  Jude. So this is this.
• 6:22
  And he finished yesterday over a period of two days.
• 6:25
  So this is for him. Cheers to Eric for that.
• 6:28
  So this is in honor of him. Guys, by the way, I think it's
• 6:33
  cicada season where you all are. Do I hear cicadas in the
• 6:36
  background? No, actually, it ended last
• 6:38
  week. It was six weeks, the loudest
• 6:40
  six weeks I've ever been through.
• 6:42
  It's. Crazy.
• 6:42
  Or is it just crickets I'm hearing right now?
• 6:44
  I don't know what that is. That's not coming.
• 6:49
  From here, that's coming from Tennessee.
• 6:51
  It probably is. It's probably it's probably the
• 6:54
  the crackling of the pavement around here, since it's about
• 6:56
  110° outside. Kidding.
• 6:58
  That's true. Yeah, cicadas were fun.
• 7:00
  Not really his hat like where he lives, he had them all over.
• 7:03
  He's got a very dense tree populated area and but I don't
• 7:07
  have any trees in my neighborhood and so you couldn't
• 7:10
  really hear them at all. They were swarming like gnats
• 7:12
  out front it. Was something else.
• 7:14
  Yeah, they're nuts. We had them here.
• 7:16
  What? So it's good to be able to use
• 7:17
  my deck again. Yeah, we had them here what last
• 7:20
  year, Steve. Yeah, they were all over the
• 7:22
  place. It was.
• 7:23
  It's insanity. For about a month.
• 7:25
  And then I remember going away. I think I went to Cincinnati.
• 7:29
  Yeah, it was around Memorial Day weekend and I came back and they
• 7:31
  were all gone. I was like instantly.
• 7:33
  So maybe I drove them away. I don't know.
• 7:35
  You did something. Hey, Steve, you know Nashville
• 7:38
  Brew Pass, right? You do Nashville Brew Pass.
• 7:42
  You have a booklet. We talked about them recently.
• 7:44
  There it is. You got it handy.
• 7:46
  Look at that. Well, they've got another event
• 7:49
  coming and this is a little bit of a teaser.
• 7:51
  It's coming in August and on August 4th and it's going to be
• 7:54
  at Black Abbey and we're both fans of Black Abbey's.
• 7:58
  Yeah, we are. Yeah, that's right.
• 8:00
  You guys were there recently. Great.
• 8:02
  So they're going to have an event.
• 8:03
  We don't know what the event is exactly, but we know what the
• 8:05
  last one was and and the one coming up on July 2nd is going
• 8:08
  to be. So if it's along those lines
• 8:10
  with free beer, everyone should sign up for it.
• 8:12
  So anyway, I used mine last night, Steve, I went to Yazoo.
• 8:16
  You guys went there recently as well.
• 8:18
  We did. Matter of fact, if you, if you
• 8:20
  had a national group had, you could have got stamped in both
• 8:22
  of those locations. So I got to use mine last night
• 8:25
  there too. So it gives me a total of 2
• 8:26
  stamps so far because I have to remember to I have to remember
• 8:29
  to bring the thing. It's always the problem.
• 8:32
  We have a passport similar to that for a little.
• 8:36
  Like it's in the car, Like I leave it in the car.
• 8:38
  I just forget to bring it in sometimes.
• 8:41
  But I'm doing I'm doing a better, I'm doing better at
• 8:43
  that. So anyway, but but the reason I
• 8:45
  was on my I went to Yazoo is because I I was on my way to
• 8:47
  half batch. Did you guys make it there this
• 8:49
  time? We did not.
• 8:51
  OK, that's further north. But anyway, they're celebrating
• 8:55
  the World Beer Cup awards that they got.
• 8:56
  They got the gold medal for their Falcon in 2023 and they
• 9:00
  got the bronze medal in 2025 for the Falcon, which is a Scottish
• 9:04
  Hale. So they have the celebration
• 9:05
  last night and shut up there with them and hung out for a
• 9:08
  little bit. We all got a free pour and had a
• 9:10
  couple of pints with them and talked to Nate a little bit and
• 9:13
  just want to go up there and support them.
• 9:14
  That's cool. Yeah, it was cool.
• 9:16
  You've recommended that place before.
• 9:18
  We just didn't have time to get there and my wife and we're
• 9:21
  coming in September to the Highland Games.
• 9:25
  Yeah. There and, Oh yeah, 'cause she,
• 9:28
  I don't know if y'all have heard of that show, The Outlander.
• 9:30
  It's a, it's a, it's a period piece about, you know, whatever.
• 9:36
  I don't know. Anyway, my wife's in love with
• 9:38
  that show and the star of it. And so we have to, this is the
• 9:41
  closest I'm going to get her to Scotland so we can go play with
• 9:47
  the Highland cows and I'll go drink beer, OK.
• 9:51
  Well, the good news for you guys, as you're coming this way,
• 9:53
  it's north of here, right? So it's it'd be one of the first
• 9:55
  ones, even before you got to Yazoo, it'd be it's it's on the
• 9:58
  way. Right.
• 9:59
  We. Highly recommend company while
• 10:01
  she's up there. Yeah.
• 10:04
  You might know a few people that'll meet you, you know?
• 10:07
  There's a beer. There's a way.
• 10:08
  Yeah, that's right. It's a good spot.
• 10:10
  So anyway, all right, on with the show, on with the.
• 10:13
  Show. I heard a rumor about you guys.
• 10:16
  Oh, it's, it's probably, probably true.
• 10:19
  It's. Probably true.
• 10:20
  You know how these rumors get started.
• 10:21
  But I heard you guys like beer. Heard through the Grapevine, you
• 10:25
  guys are big beer fans. I mean, here's the shocking
• 10:29
  thing, though. We used to just drink a lot of
• 10:31
  really cheap bad beer. Yeah.
• 10:34
  And we've only been doing the craft thing for it's, we're
• 10:38
  coming up on three years. And to us, it's like, no, we've
• 10:41
  been doing this like 5-7 years, right?
• 10:43
  And it's like, no, it started in like September 22.
• 10:46
  Yeah, but it was it was kind of a like, I like Oktoberfest.
• 10:50
  You like Oktoberfest? Yeah, well, let's go drink an
• 10:52
  Oktoberfest beer and then we're off and running.
• 10:55
  Yeah. And it's yeah.
• 10:56
  And it's like you found this this newfound thing, right?
• 10:58
  You found this thing. Like where's this been all my
• 11:00
  life? The best hobby ever.
• 11:03
  Yes, yes, yes. It ain't cheap.
• 11:05
  I think golf's cheaper than this, but it's OK.
• 11:08
  That is very true. But see, we have to go back to
• 11:11
  the beginning of you guys because not when you were born
• 11:14
  necessarily not that far back, but for all the people, you
• 11:20
  know, the, the millions and millions of people that are
• 11:23
  listening across the country and they're saying, how did the hill
• 11:26
  tappers come together? Well, it started where in
• 11:29
  College in Bowling Green, KY. Is that right?
• 11:31
  That's yeah. We actually, we met in high
• 11:35
  school probably, I don't know if it's freshman year, somewhere
• 11:39
  between freshman, sophomore year, we probably, our groups
• 11:41
  sort of probably merged. And so we, we were kind of
• 11:45
  casual friends in high school. And then we both found out that
• 11:50
  we were both going to Western Kentucky University.
• 11:54
  Back then, you didn't have all this online portal where you
• 11:57
  could find roommates and stuff. You just got to get stuck with
• 11:59
  somebody unless you requested. So we're like, hey, I know you,
• 12:02
  you know me. You want a room together when we
• 12:05
  go to Western. And so we, we did that and, and
• 12:08
  since then, yeah, we've been tight.
• 12:10
  So that's where the hill tappers come from.
• 12:12
  Western Kentucky University Hilltoppers with the best mascot
• 12:16
  ever. Yes.
• 12:17
  Big red. Big red is everywhere.
• 12:21
  Rise in national treasure? Yes.
• 12:23
  Well, before you guys discovered craft beer just three years ago,
• 12:25
  what were you doing together then?
• 12:27
  Or just drinking? Just normal.
• 12:28
  Yeah, what were you drinking then?
• 12:30
  Look, I it was whatever light beer the that, you know, you
• 12:34
  picked up, it wasn't, it wasn't a very thoughtful decision to go
• 12:38
  because it, a lot of it tastes it's the same.
• 12:40
  And I don't have a favorite of that anymore, frankly.
• 12:45
  I mean, if I'm drinking that kind of beer, it's probably
• 12:48
  ultra or something like that. Yeah, we.
• 12:53
  Listen in college on a budget, my go to was beast light, the
• 12:57
  Milwaukee best light cuz you can get a case of that for back then
• 13:02
  a back then for just ridiculously cheap.
• 13:04
  So I made it through college on Milwaukee's best light, but my
• 13:08
  go to trash beer outside that is has been Miller Lite, you know,
• 13:11
  so. That's true.
• 13:12
  Back in the day at Western, you can get a case of of the Beast
• 13:18
  for about 7 bucks, I don't know. And you could get a Papa John's
• 13:22
  large pizza for like 399. That was just like, I mean, and
• 13:26
  that's, you know. Of course we were.
• 13:28
  Going to the gym every other day after that but.
• 13:31
  You know, yeah, they just a nice balance trying to balance it
• 13:34
  out, right? But yeah, thanks.
• 13:36
  Thanks for the memory lane trip there.
• 13:38
  Because that, that starts to shape you into what, what you
• 13:41
  end up in, which is real beer and just what the, the respect
• 13:46
  that comes with trying different things.
• 13:49
  Like when we started this three years ago, if you'd have told me
• 13:52
  I'd be drinking Ipas, I would have laughed in your face.
• 13:54
  You know, it's just like, there was no way.
• 13:56
  I, I didn't like the smell. I didn't like the taste.
• 13:58
  But once you start to appreciate it as a beer and then you
• 14:03
  develop a taste for it or you don't, or you try others and,
• 14:07
  and that's kind of where we've gone from there, really.
• 14:09
  Yeah. And a lot of that's been Ipas
• 14:10
  like that are like, there's always a Gateway, 1, maybe any
• 14:13
  style, there's a gateway. You're like, oh, I hate hoppy.
• 14:16
  And then you find 1. You realize, hey, that's not so
• 14:18
  bad. And then you find another, and
• 14:19
  you find another, and then you're on this journey.
• 14:21
  Well, I drank and I drank Ipas, not religiously over the last
• 14:25
  few years. And we got in the craft beer.
• 14:28
  Normally if I'd go to a brewery, I wasn't.
• 14:30
  I wasn't seeking out Ipas all the time.
• 14:33
  Sometimes I would have them, but very rarely did I ever buy Ipas
• 14:37
  and just bring them home and drink them in my house.
• 14:40
  And then when we started the podcast and we were doing beer
• 14:42
  exchanges, a lot of what people gave me were a lot of Ipas.
• 14:48
  I like a lot of them now. And of course, you guys also,
• 14:51
  since you were in Cincinnati with me, know that I've been on
• 14:55
  the West Coast IPA tour. And that's, that's sort of the,
• 15:00
  the combination of how it's all come together, you know, and on
• 15:03
  the in the IPA world, when, when you know, when I've been doing
• 15:06
  it. Well, I think the key that the
• 15:09
  gateway, so to speak for us to get into Ipas cuz I was the same
• 15:12
  way. It's like, OK, I get craft
• 15:14
  beers. I love craft beers, but what is
• 15:16
  this? I was convinced it was some sort
• 15:18
  of joke. You know, it's like, no, it's
• 15:22
  the emperor has no clothes. No, this is the best kind of
• 15:24
  beer. And I'm like really?
• 15:25
  Cuz I've got taste buds. So the key was the flight.
• 15:30
  Getting a flight yeah. Is the, you know, God, there's
• 15:33
  nothing better than going to a new brewery and picking out a
• 15:36
  flight, you know, just sample some things.
• 15:38
  And so I was convinced look, people loved IPA so much that I
• 15:42
  just, no matter how big the flight, I always made sure at
• 15:45
  least one of them was an IPA. And you know, I still just
• 15:48
  couldn't find it. And then eventually I kind of
• 15:50
  found that when you find the balance where the hoppiness is
• 15:54
  less of a, it's just an overwhelming skunky thing and
• 15:58
  becomes more of a interesting balance with something else,
• 16:03
  then that's your gateway, right? And then it's like, oh, I get
• 16:05
  this is this is a kind of a, you know, kind of a sophisticated
• 16:09
  thing. And since then, now we're yeah.
• 16:12
  I mean, there's still Ipas we absolutely hate like any beer
• 16:16
  once we just ate. But but yeah, honestly now I
• 16:20
  have No Fear of. Is is it just certain like
• 16:23
  brands of IPS or just just the ones that you've had you just
• 16:26
  didn't like? Or is it like a certain maybe
• 16:28
  past a certain IBU like extremely happy you don't like
• 16:31
  or just random ones? Yeah, all of that.
• 16:34
  But like the first thing that in, you know, again in on this
• 16:38
  trip, like I noticed first when when I figured out what IBU
• 16:43
  meant, yeah, like then I realized, and then once you know
• 16:46
  those numbers and you're like, yeah, I can't go above that.
• 16:50
  And oh, this was, you know, this was maybe pretty good.
• 16:53
  And you know, so yes, so IBU is the first thing really that I
• 16:58
  started to gauge. We love it when they list the
• 17:00
  IBU yes, yeah, yeah, the more and.
• 17:03
  It's not all the time though either, is it?
• 17:04
  Right. No, it's not.
• 17:06
  You know, And it look, look, hazies are a good gateway.
• 17:09
  You know, if it's hazies, see, it's generally going to have a
• 17:11
  fair amount of some kind of, I don't say tropical, but yeah,
• 17:14
  it's going to have some kind of almost like a fruit balance,
• 17:18
  whether it's like a mango type thing or something.
• 17:20
  And that's when I first started really getting into it.
• 17:22
  So I tend to lean towards hazies a bit, but you can find a good
• 17:26
  one in almost any kind of now. Yeah, they're always kind of
• 17:29
  citrusy, you know? Yes, that's what I was looking
• 17:31
  for. I said tropical.
• 17:34
  You were right. Same thing.
• 17:35
  Same thing. Right on.
• 17:37
  Pawn, I don't and you know I couldn't tell you what hops are
• 17:40
  used in what you know, unless it again on the beer says they use
• 17:44
  Cascade blah blah blah. You know, like it's just, I
• 17:47
  don't know what that means still.
• 17:50
  Can you guys recall? I mean, because there's and
• 17:53
  wherever and wherever you go, there's been breweries around
• 17:56
  for you know, 1820 years or whatever.
• 17:58
  Can you guys recall? Were you at any breweries before
• 18:02
  3 years ago? This guy because didn't really
• 18:05
  didn't think about going to a brewery before.
• 18:07
  Like I said, we were talking about Oktoberfest beers, but I
• 18:10
  think you'd been to 1. So, yeah, my, my youngest son's
• 18:14
  travel ball coach loved craft beers.
• 18:16
  And we always, when we go to tournaments out of town and
• 18:20
  everybody get together and drink beer and we're drinking ultra
• 18:22
  whatever. And he's over here with, you
• 18:24
  know, a Hot Chili pepper, blah, blah, blah, you know, chocolate,
• 18:29
  you know, and we laughed at him, right.
• 18:32
  And then finally he said, go with me.
• 18:34
  And so we were at a tournament in Indianapolis, but we were
• 18:37
  kind of on the southwest side and, and we went to Mooresville.
• 18:41
  There was a brewery in Mooresville called Black Dog.
• 18:44
  And I like that because I have a black dog anyway.
• 18:46
  But, and he said, now I just want you to drink it and just,
• 18:50
  you know, eliminate every preconception you have about any
• 18:53
  of them and, and just enjoy it as a beverage.
• 18:57
  And then that's when that's the first time an IPA really like,
• 19:00
  OK, I, I can I get it, I get it now.
• 19:04
  And, and then every, every town we went to and we traveled quite
• 19:08
  a bit, we would find, and there was two of them that I can't
• 19:12
  remember the names now. They were in Kennesaw, GA, you
• 19:14
  know, right outside of Atlanta. And, and wherever we would go,
• 19:17
  we would find a brewery. And I started to at least
• 19:20
  appreciate an IPA, even though I would hurry back to the logger
• 19:24
  or the Amber ale or something like that.
• 19:27
  So, yeah, so that that's kind of that was kind of the initial end
• 19:31
  to being able to to drink those beers.
• 19:34
  And but it was still, you know, was that.
• 19:36
  But outside of that, I was, I wouldn't go to any of our local
• 19:40
  places just to try an IPA. It was it was kind of like when
• 19:43
  I'm going to go by myself, I don't know if I'm ready to do
• 19:46
  that. And then, you know, hey, let's
• 19:49
  go. Drink beer.
• 19:50
  We've got a, we've got a buddy, Michael Stokes, and he swears he
• 19:54
  doesn't like Ipas at this point, but meanwhile it's the most
• 19:57
  checked in style of beer by far that he's had.
• 19:59
  But he still continues to say he doesn't like them.
• 20:03
  I'm. Like you can't, you can't
• 20:05
  continue to say you don't like them anymore.
• 20:06
  You just you drinking them all the time.
• 20:08
  Well, you got guys went to when the last time you were here in
• 20:11
  Nashville was just recently because I met up with you, but
• 20:13
  the day before you had gone basically to the the oldest
• 20:17
  brewery in Nashville that stands still today was Blackstone.
• 20:20
  And I told you guys this, that when I moved here in 98, my work
• 20:24
  down the street from them, they were they also had a restaurant
• 20:27
  at that time. And I remember, I wish I would
• 20:29
  have documented it then, because you did feel, feel kind of
• 20:32
  fancy. You went in there and you got
• 20:34
  some different, what was considered then craft beer.
• 20:37
  But I don't even think, you know, at that time, if you would
• 20:40
  have said to me this kind of beer is going to take off, I
• 20:43
  would have said, oh, yeah, OK, yeah, it's going to take off.
• 20:45
  But nobody else really in town, maybe one or two other places,
• 20:49
  was really selling anything like that.
• 20:52
  That place was in the operation. Now is it's pretty impressive,
• 20:56
  like they got a lot going on there.
• 20:58
  And they had one of the best beers I had on the entire trip,
• 21:01
  which was the Dark Matter of the Black IPA.
• 21:04
  Yeah. Let me tell you, I don't.
• 21:06
  I didn't have a black IPA before.
• 21:08
  About in, definitely in the last year, probably about 8 months.
• 21:12
  And in the past eight months, every black IPA IPA I've come
• 21:15
  across has been delicious. They're fantastic.
• 21:19
  Yeah, didn't know it was a thing.
• 21:21
  It's a style that's there's not enough of.
• 21:24
  You're right. And I think was was the one at a
• 21:26
  rye brewing here in Louisville, wry, great little place with
• 21:30
  beer. And I think that may have been
• 21:32
  the first black IPA I ever had. And I was like more.
• 21:35
  Please. And he specifically said, you
• 21:37
  know, I'm not doing it like a traditional black IPA because
• 21:40
  black IPA, it's usually scorched hops, which is why it's actually
• 21:43
  black, you know that. So he's like, I'm going to do a
• 21:45
  little bit different. I don't know what he did.
• 21:46
  But Scott, you came up for the tailgate.
• 21:49
  I'm sorry, not tailgate. Tailspace Man Fest.
• 21:52
  And you had it was called the Luna Noir.
• 21:54
  That's right. And yeah, everybody who sampled
• 21:57
  that was like, Oh yeah, this is fantastic.
• 21:59
  Yeah, it's it's it's, I don't think I've had a bad one.
• 22:01
  I think like you guys, I think you're gonna do 1.
• 22:03
  You end up doing it right for whatever reason or or or or it
• 22:06
  never sees the light of day. Maybe do if someone if it
• 22:08
  doesn't come out good. No, it's great.
• 22:12
  You know, you know, black stuff like that location, by the way,
• 22:15
  that's not, I don't know, it's always been the brewery, but
• 22:17
  it's not their original location.
• 22:18
  Steve, you remember the one over on the West End?
• 22:20
  Yeah, that's what I said. That's where I used to go when I
• 22:22
  first moved here and I worked down the street from it, so
• 22:25
  there it was a restaurant and a brewery at that time.
• 22:28
  Great bar to admit it had a massive bar all the way around
• 22:30
  it. Kind of an English style bar.
• 22:32
  Great spot. I missed that spot.
• 22:34
  But yeah, we're we're glad they're still making the beer.
• 22:36
  I think they have an advantage in town that maybe a lot of
• 22:40
  breweries don't have is that they brewed some beer.
• 22:44
  They don't. They don't put out a whole lot
• 22:46
  of new stuff all the time, a little bit throughout the year.
• 22:49
  But because they're so established and people are used
• 22:52
  to going there and getting what they want and liking it, I think
• 22:56
  they've been able to stay the course.
• 22:58
  Whereas if they maybe would have came about 3 or 4 years ago, I
• 23:03
  think they probably would have had to evolve a little bit more
• 23:06
  to, you know, keep it going, you know, because we've seen that
• 23:09
  with a lot of other breweries. So you have to keep, you have to
• 23:12
  keep that now to keep people keep.
• 23:14
  Yeah, You know, and then you add the Nashville Brewing.
• 23:17
  Did you guys have some of the Nashville Brewing beer while you
• 23:18
  were there too on top of that? And it's, it's great.
• 23:22
  I can't remember which one of theirs were Nashville.
• 23:25
  Yeah, I don't think so. No, I think we just stuck with
• 23:29
  Blackstone. Yeah, guys, it's only been like
• 23:32
  4 weeks ago and I can't. It's just like that's.
• 23:35
  How many did we hear? We probably had.
• 23:37
  A nine in two days. Yeah, I think we did about.
• 23:39
  That yeah, yeah, that's, those are impressive numbers.
• 23:43
  We look, we enjoyed that like last year when we came down, it
• 23:47
  was all about here's a body count, man.
• 23:50
  We just wanted, we just wanted to go as many as we could get
• 23:54
  because we didn't know when we get back and then.
• 23:56
  Our first road trip to Cincinnati we did 9 them one
• 23:58
  day. That that too, like, you know,
• 24:00
  we and I think we had a revelation at some point,
• 24:03
  whereas let's just let's let's enjoy like the Cincinnati trip.
• 24:06
  When we hooked up with you guys, we were at places for a while.
• 24:09
  We were chilling. We were talking on a good.
• 24:11
  Quality over quantity, Quality over.
• 24:13
  Quality. So.
• 24:14
  So we learned. Yeah, now you'll end up like us.
• 24:17
  Or maybe you are. You start going somewhere.
• 24:19
  You start adding days. Started out as three days, now
• 24:22
  we're eight days in. And you guys, I mean, because
• 24:25
  you were with us, I mean, you know, you were there for most of
• 24:28
  the trip and we were up there and we talked about it on the
• 24:32
  the Cincinnati Takeover podcast. We went the brewery and we went
• 24:36
  to well, we went to it was the first fabled and we knew we
• 24:41
  weren't going to be there probably that long and in the
• 24:43
  Reds game being moved up, you know, expedited that and then
• 24:48
  just going to going to, you know, since we ended up going
• 24:51
  back to Rhinegeist and only staying there for an hour, half
• 24:54
  hour. I mean that that's short for us.
• 24:56
  I mean, most of the time when Scott and I go to a brewery,
• 24:59
  especially for if we're travelling together, it's almost
• 25:02
  minimum of two hours. It's very rare that we just stay
• 25:04
  somewhere for, you know, an hour and a half or even even 45
• 25:08
  minutes. I don't know how how could you
• 25:10
  guys have done that before? I've seen you check in like
• 25:12
  going up to Cincinnati and I think you guys did that about a
• 25:16
  year or so ago where you hit like 7 breweries in a day or
• 25:18
  something. You sell them short.
• 25:19
  It was 9, right? Well, the first time we went to
• 25:22
  Cincinnati together, we hit nine in one day.
• 25:26
  The second time we hit, we may have hit 8, but we regretted it.
• 25:31
  It was, it was definitely one of those situations our buddy Mike
• 25:35
  was with us and, and when we were when we were transitioning,
• 25:39
  like, you know, you know, we drove to the first couple and
• 25:42
  then we parked the car at the hotel and, and we'd hit, we'd
• 25:45
  hit another one. And then when we were walking to
• 25:47
  the next one, it was like, he's like, I don't, I think I'm
• 25:51
  getting kind of drunk. And of course, being a Gen.
• 25:54
  Xer, I instantly just bullied him.
• 25:59
  It's like, Oh no, golly, what are you talking about?
• 26:01
  We got, we got so many more stops to go.
• 26:04
  But yeah, those last three stops, I don't really recall
• 26:08
  enjoying the beer as much as just consuming the beer.
• 26:11
  Yeah, yeah. And you look back at your photos
• 26:14
  and stuff that or whatever your check insurance the next day and
• 26:16
  like, oh, we actually were there.
• 26:18
  I remember being there. Here's a history of what was,
• 26:20
  what we did, right. What are some other things you
• 26:23
  like to get on flights and do you always try to get like a
• 26:26
  balanced? It's like, you know, when Steve
• 26:29
  comes back with one, it's, you know, it's got a nice color
• 26:30
  variation between the different things.
• 26:32
  I always comment as, you know, it's a nice color variation
• 26:34
  because you got different styles.
• 26:35
  I don't, I'm not, I don't do a good job of that.
• 26:37
  Sometimes I come back and minor might be all the same color.
• 26:41
  They're all different peers. But do you guys try to look for
• 26:43
  that and try to vary the styles when you when you go into a new
• 26:46
  place? Yeah.
• 26:49
  I do I, you know, I definitely want to try some different
• 26:51
  things. I don't want to just get a whole
• 26:53
  bunch of anything because I can always go back for more.
• 26:56
  But yeah, you know, I like to try to find just a basic like a
• 26:59
  blonde ale or a pilsner. I don't do a lot of porters
• 27:02
  because maybe in winter, you know, when it's a little bit
• 27:05
  more Porter season, you'll try some of those barrel ages for me
• 27:08
  or they're a mixed bag because sometimes it just the bourbon
• 27:13
  whiskey will just kind of take over the beer.
• 27:15
  I don't have a problem with that.
• 27:18
  Right, I like. Hey and I.
• 27:19
  Do want to comment real quick on, on porters because I like
• 27:23
  porters and when we were at, we were at narrow path and they had
• 27:28
  a coconut Porter, which I did not get.
• 27:30
  And for that very reason, it was such a nice day out.
• 27:32
  It was a little warmer and I'm like, you know what?
• 27:35
  I'm, I'm going to stick to something a little lighter.
• 27:37
  We're sitting outside. I, I think a Porter might just
• 27:39
  be a little bit too heavy as we were drinking the whole day.
• 27:43
  I decided to opt out on the Porter, although I think it
• 27:46
  probably would have been a good choice and I I will get it
• 27:49
  eventually. Yeah, you know those barrel aged
• 27:51
  stouts too, You know what's funny about them?
• 27:52
  Sometimes you get them and they're still only 6% and
• 27:55
  sometimes you get them, they're like 12, which which I love, but
• 27:58
  you got to be careful with those and kind of when you have them
• 28:01
  during the day and how many? Yeah, Yeah.
• 28:04
  So, yeah, the barrel aged stuff is good.
• 28:06
  But man, they can. They can get you there quickly
• 28:08
  here a little too quickly sometimes, yeah.
• 28:10
  Definitely, definitely. I like, I like a good.
• 28:13
  I always like to find a good amber.
• 28:15
  Always looking for a good amber. And yeah, what else?
• 28:18
  A Bach beers, of course. They're very seasonal, but Bach
• 28:20
  beers are fantastic. I just like, I always save one
• 28:23
  spot for the most obscure, weirdest one that I would be
• 28:26
  like, I'm never ever drinking that and then I'm going to get
• 28:29
  it on a flight just for yucks, you know, to try it.
• 28:34
  When we went to Brink and they had that king cake and I got it.
• 28:37
  No, it was some kind of fruited spiced something.
• 28:40
  Tom, you loved it. And that's that's one of those
• 28:42
  weird things, like I'm going to get it because it's weird.
• 28:44
  And you know, I don't know how weird it was until I drank it.
• 28:46
  But like that's something kind of, you know, off the beaten
• 28:50
  path a little bit. Let me get it.
• 28:51
  And you love that thing. I didn't like it so.
• 28:54
  Much it was a it was a perfect bounce.
• 28:55
  Look at you know, I don't like we love Christmas beers.
• 28:58
  We like transitioning from Oktoberfest into holiday beers.
• 29:00
  You know, it's, it's a good time to be alive.
• 29:02
  And then you transition into the Irish beers for Saint Patrick's
• 29:06
  Day. But but that one, it was it kind
• 29:09
  of was sweet and spiced, but it wasn't heavy.
• 29:11
  But to me, as I recall, I definitely couldn't drink.
• 29:15
  You know, I don't know if I could take a full pint of that.
• 29:17
  But on the flight, yeah, it was. I thought it was a perfect
• 29:21
  balance of kind of having that sweet spice flavor but still
• 29:24
  being light enough to enjoy. Yeah, yeah.
• 29:27
  And again, that's what a flight is perfect for too.
• 29:29
  At the same time, you get something in that size and like,
• 29:31
  I'm not sure I like I can get through four or five oz.
• 29:33
  I mean, I'll do that. But well, and you guys and none
• 29:36
  of you guys braved it and I had had it before when we all went
• 29:39
  to Sonder and I got that root beer beer at Sonder.
• 29:43
  This is kind of collab that they have, you know, taken back to
• 29:46
  Kings Island, Kings Island days. And I had it a couple of years
• 29:49
  ago, but there was no way that I was going to get that on more
• 29:52
  than a flight. And I probably won't get again.
• 29:54
  I mean, I still rate it, you know, somewhat high.
• 29:56
  But I'm like, yeah, you know, it's, it's a novelty beer, not
• 30:00
  something that I normally would drink.
• 30:02
  Speaking of beers, I think it's time for a reload.
• 30:05
  OK, you know, the Divot there at Sonder, like I still think about
• 30:09
  that one because I just as a summer beer and just the the way
• 30:13
  the flavors come together and that man.
• 30:16
  Yeah. For those who don't know, Divot
• 30:17
  is a basically an Arnold Palmer ale.
• 30:20
  It's like tea and lemonade in an ale.
• 30:24
  And you hear that and you're like.
• 30:26
  This has got to be awful. There's no way that can work.
• 30:32
  As I say, it's either an abomination or revelation.
• 30:35
  And I'll be damned if the first time I got that was in a can at
• 30:39
  party source up in Northern Kentucky.
• 30:42
  And I went home and I was like, I just got to try this.
• 30:43
  It's going to be terrible. And it's like an amazing summer
• 30:46
  beer. I mean, it is how many I could
• 30:49
  drink because I can't get them locally so I have to like get
• 30:50
  them when I'm up there. But it's so good.
• 30:54
  What are some beer styles you guys totally stay away from if
• 30:57
  there are any at all? I don't, well I don't know if
• 30:59
  you count or not, but I don't do sours.
• 31:01
  I'm just, I'm not. Like never.
• 31:04
  Like no sours at all. He's anti sour.
• 31:06
  If someone super recommends it I will try it.
• 31:10
  OK. And are you, and are you talking
• 31:12
  like the fruited kind of sweet stuff?
• 31:14
  You know that. It's it's bread and you think,
• 31:16
  no, no, if it's fruited, I mean, that's fine.
• 31:18
  But if it's just if it's called a sour, if we drink it and it's
• 31:21
  like the sour, once the sour kicks in, any goodwill on the
• 31:25
  front half of that taste of that drink is just blown away by the
• 31:29
  sour at the end of it. Look, you.
• 31:31
  Know sometimes you don't know because sometimes it says fruit,
• 31:34
  it's considered a sour, but it's fruited and there is kind of a
• 31:38
  difference between that. That's true, that's true.
• 31:41
  We just at Arai, they just launched 1.
• 31:43
  He did a collab with Mile wide here in Louisville and it's
• 31:46
  called Confection connection and it is a Raspberry cheesecake
• 31:51
  sour. And our favorite Brewer at Arai
• 31:53
  T Mart, he was like, I'm not going to do a cheesecake beer.
• 31:56
  I'm not going to do it. And they're like, oh, come on,
• 31:57
  blah, blah, blah. He's like, all right, but I'm
• 31:59
  going to, you know, I'm going to kind of make sure it's not too
• 32:01
  cheesecake and everything. And it's it's called a sour.
• 32:04
  But listen, the only sour is the the flavor of the Raspberry in
• 32:08
  there and it's nothing overwhelming at all.
• 32:09
  It's such a good balance. Once again, you know, they said
• 32:13
  it's an 8 point something oz or so.
• 32:14
  They serve it in 10 oz servings, but it's really good.
• 32:18
  And I don't know if I could drink more than 10 oz at a time,
• 32:21
  but it's really good. So yeah, it happened.
• 32:23
  And these peanut butter and Jelly things, look, I don't
• 32:26
  consider those necessarily sour. Some of them just taste like
• 32:29
  peanut butter and Jelly. And while that's still not a
• 32:32
  beer to me, it's like, yeah, I could drink a can of that, but
• 32:35
  then that's going to be. Yeah, and I really wish there
• 32:38
  was a divide between that that stuff, which I they're fruited,
• 32:41
  but they're not sours. That's just a fruited whatever
• 32:44
  it's it's fruit punch in a lot of ways.
• 32:46
  But but there are traditional sour beers like a Barique Steve
• 32:49
  or Yazoo. Does that embrace the funk or,
• 32:51
  you know, like that really mouth puckering like wild ale thing.
• 32:56
  Now that's a sour. Peanut.
• 32:59
  Butter and Jelly stuff. Sours too, that we know in in
• 33:01
  talking about Cincinnati. I don't know if you guys have
• 33:04
  been to or had any beer from Urban Artifact, which that's all
• 33:09
  they serve as sours up there. And that's why I haven't been
• 33:12
  there. Yeah.
• 33:14
  I mean, it's a unique place. You really, really have to be
• 33:17
  into those kind of sours, and I've had a few of that.
• 33:20
  Well, we went there last year, Scott and I and some of the
• 33:24
  other beer friends up there. We went there and I know I had
• 33:28
  had some of their cans over the years and they're hit and miss,
• 33:31
  man. I mean, it kind of goes back to
• 33:33
  that. You know, you can get a 12 ounce
• 33:34
  can and go, yeah, I don't know, this is a little bit too much
• 33:37
  for the. A little goes a long way on some
• 33:41
  of this stuff. I know, but at least the urban
• 33:43
  artifact. You can drink beer at church,
• 33:45
  Yeah. Get into the our special cooler.
• 33:50
  Yeah, What's next for you guys? And I got, you know, and I
• 33:52
  learned hold. On we have a special cooler.
• 33:55
  Dude, does that guy, does that guy look familiar?
• 33:59
  I believe. It's our official Spence Lamont
• 34:07
  brand cooler, by the way. So we got, look, I can't believe
• 34:12
  you went through two podcasts and Spence Lamont never came up
• 34:16
  because we met somebody in Cincinnati who has changed our
• 34:19
  lives. His name.
• 34:21
  He's he's, he's, he's got an official Hilltapper logo now
• 34:25
  because he's, if you look carefully down there, he's the
• 34:27
  official Hilltappers correspondent.
• 34:29
  Thank you very much. Steve Sullivans superhero When
• 34:34
  he breaks out into it, his name is Spence Lamont.
• 34:37
  Well, he was waiting till you guys came.
• 34:39
  On So we'll explain. So we'll explain where the
• 34:41
  origin of Spence Lamont came about, because it was actually a
• 34:44
  conversation. I think initially you guys came
• 34:47
  and Brad, you know, Brad used to work in broadcasting.
• 34:50
  I used to work in broadcasting. We were sitting there at a table
• 34:53
  and I said, you know, I said, I remember back in the day, if I
• 34:57
  ever would have made it to a network, I would change my name.
• 35:01
  And for some reason I still remember the name.
• 35:04
  It was like a network name that I would change it to.
• 35:06
  I never came up with the character of it, but it was like
• 35:09
  Spence Lamont. And I always thought that would
• 35:11
  be like a great, a great network name like, you know.
• 35:14
  The moment that name came out and he started doing the voice,
• 35:18
  it changed the entire. Yeah.
• 35:20
  It was like, what? First off, you know, I listen,
• 35:24
  it's hard to come up with great names, OK?
• 35:27
  And Spence Lamont, I mean, who comes up with that name?
• 35:32
  It's. Amazing name, you know, and, and
• 35:35
  so he would do that. So then for the rest of the trip
• 35:37
  we just made him constantly do that.
• 35:40
  He'd go in and out of character. And and The funny thing is, I
• 35:43
  always thought what would Spence Lamont sound like?
• 35:45
  And it would probably have to be, I mean, if for people that
• 35:48
  you'd have to go back a long time to remember the TV show
• 35:52
  Mary Tyler Moore, but the old Ted Baxter.
• 35:55
  And then you combine it with like Les Nessman on WKRP and it
• 35:59
  was like, it would be like somewhere that's someone that's,
• 36:02
  you know, sounded network. But also stating the obvious,
• 36:05
  like here we are on the Brewery Underground podcast reporting
• 36:10
  live drinking beer. The beer It's cold on a hot
• 36:18
  summer day in Nashville, TN Spence Lamont reporting.
• 36:26
  Absolutely. Amazing everyone everyone needs
• 36:29
  to go check out that video. I think you guys posted it where
• 36:31
  we're at Rhinegeist and Tom, you started it.
• 36:33
  We all said like one word and went around the and he had to
• 36:37
  Steven. He goes Spence Lamont nodded his
• 36:41
  head. I'd.
• 36:41
  Like it made sense at all. It didn't matter.
• 36:44
  It's great. It's the like greatest 10 second
• 36:46
  video I've ever recorded. You guys, you guys created my I
• 36:50
  only came up with the name you guys help me create like what
• 36:53
  the character Spence Lamont would actually be.
• 36:55
  We will keep Spence come on alive.
• 36:57
  Trust. Me, I love it.
• 36:59
  Waiting for the book. Do you know what's really funny?
• 37:02
  So every time I see, I don't watch, like, the network news
• 37:05
  religiously, but the guy that would remind me of a Spence
• 37:08
  Lamont character is the network guy on ABC News, David Muir.
• 37:12
  At night, when I see him, he reminds me of like, oh, my God,
• 37:17
  there's terror in the streets tonight.
• 37:19
  There are lightning bugs everywhere in New York City, so
• 37:25
  I think Spence Lamont would be out there going in the heat
• 37:28
  tonight of downtown Nashville. People are sweating and they've
• 37:35
  been advised to drink water. Now back to you.
• 37:38
  Now, yes, not to taunt, yeah, not to taunt you guys, but we've
• 37:42
  just reloaded our beers and we specifically got 2 Great Lake
• 37:45
  beers because we can buy them here.
• 37:47
  You. My God, see, that's not out of
• 37:50
  respect, that's taunting. That's exactly what it is.
• 37:53
  What do you have? But you know, we got the Elliott
• 37:57
  Nest, which is a tremendous amber lavelet.
• 38:00
  No, it's never seen until I went to get this.
• 38:02
  I've never seen their Mexican lager.
• 38:04
  Yep. What's that one called?
• 38:05
  The Conway. It's just called Mexican lager,
• 38:08
  Yeah. I'm sorry, I thought you said
• 38:10
  the Conway. No, the Conway is their Irish
• 38:12
  beer, which is delicious. Irish beer.
• 38:14
  Yeah, I actually had it for the first time while we were up
• 38:17
  there and I swear I'd had it before.
• 38:18
  I guess I'd seen the bottle, but I'd never had got at least never
• 38:21
  checked it in. Hey, hang on a second, guys, can
• 38:24
  you hold on a minute because I'm going to go get some beer.
• 38:26
  Hold on. All right, I'll be right back.
• 38:29
  Time is. Rookie on the floor.
• 38:31
  Rookie move. Rookie move.
• 38:33
  That's right, he didn't have his Spence Lamont.
• 38:36
  Cooler, handy way to go, superhero.
• 38:39
  I learned from the happy hour. We did, man.
• 38:42
  I was like, you think it's gonna be enough?
• 38:43
  No. Add some more.
• 38:44
  Yeah, I guess, Ned, if the cooler runs out, the fridge is
• 38:47
  right there. That's right.
• 38:48
  Yeah, that's great. No, we're not really taunting
• 38:51
  you. I mean we are taunting you cuz
• 38:52
  that's what we do, but also we know how you enjoy Great Lakes
• 38:58
  and yes. We got to get.
• 39:00
  It to the Middle Tennessee you know so we.
• 39:02
  Got to yes, we appreciate that. I'm working on another.
• 39:06
  We're not working. I'm going to work on another
• 39:07
  video for like putting on our social media for that, that
• 39:10
  account. Yeah, we've been a little busy,
• 39:13
  but yeah, we're going to keep up the pressure and and he's coming
• 39:16
  back on with us in September, so we'll get an update September.
• 39:20
  Is there a deadline to make a decision on this or are you just
• 39:23
  is this just going effort? It's just an ongoing effort.
• 39:26
  We just want it, OK? And if we ever get it, we're
• 39:28
  going to take full credit for it, yes.
• 39:32
  I mean, you all had the the you know, the channel first for it.
• 39:36
  So I mean, they're parade, yes, by the.
• 39:39
  Way there you go there. You go there you.
• 39:41
  Go yes, I we've enjoyed some of those not long after you handed
• 39:45
  off some. Hey, this.
• 39:47
  Yeah. That was good.
• 39:48
  Yeah, that was good stuff. Yeah, mixing it longer is good.
• 39:51
  It's the correct use of lime. It's not overly lime.
• 39:55
  It's accented with lime and that's good.
• 39:58
  As Spence Lamont would say about Cold Rush, the premium light
• 40:01
  lager from Great Lakes, great on a hot summer day.
• 40:05
  How about to you now? You got to say your name.
• 40:08
  Mailed it. Part of it.
• 40:10
  That's right, you got AID out of the tag it on a.
• 40:12
  Hot summer day, Spence Lamont sweating profusely.
• 40:17
  Sweating and still sweating. Well, that way, well, look, that
• 40:23
  way, it affects other people because if you come down here to
• 40:25
  visit, you might want some Great Lakes and you can't great.
• 40:28
  Great Lakes, we got more people on a podcast that want to come
• 40:32
  to Tennessee to get your beer. But once again, we can buy their
• 40:36
  beer here, so. I know we can get it, Spence.
• 40:40
  Remember, it stops at the border of Kentucky and Tennessee.
• 40:43
  Well, what's gonna happen? We're gonna get a special
• 40:45
  Tennessee release. When it comes here, it's gonna
• 40:47
  be only available in Tennessee. Then you'll have to come down
• 40:49
  here and get. It what would it be like
• 40:50
  volunteer beer? I mean it would be.
• 40:53
  God, no. Let's please no.
• 40:54
  No, I'm kidding. No.
• 40:56
  It would be. No, actually it would have to be
• 40:59
  the Brewery Underground podcast beer.
• 41:01
  That's exactly. What we would have to come up
• 41:02
  with our own style there, Scott. That's it.
• 41:05
  We could. We could make that happen
• 41:06
  overnight. We could, yes.
• 41:08
  Speaking of which, I just transitioned to another beer.
• 41:11
  It's called Hollow Shore by failure Force.
• 41:13
  It's Steve. It's a West Coast pills, an IPA,
• 41:16
  but a pills. That's OK.
• 41:18
  We're all fans of Phalaforce, yes?
• 41:20
  Absolutely, yeah. We stumbled upon though them not
• 41:24
  really accidentally, when we were first for our first visit
• 41:28
  last summer to Nashville. He kind of do research.
• 41:33
  Listen, this man does incredible research for a trip.
• 41:35
  It's awesome. But I'd done a search of
• 41:38
  different ones to look at and then he kind of mapped it out
• 41:41
  and I saw pictures online of I was like, this looks like a cool
• 41:44
  place, you know, and unusual name.
• 41:47
  I was like, you know, I'm, I'm going to put on the list as a
• 41:48
  possibility. And it didn't really make our,
• 41:51
  our list so per SE, but it was on the reserve and we were at
• 41:58
  Broadcast Brewing and we were going to meet you guys for the
• 42:01
  first time ever. We met because I reached out to
• 42:04
  you guys when we were going to Nashville and we were just
• 42:07
  friends on Instagram. And I, I just messaged you guys
• 42:10
  and said, Hey, listen, we're going to make a trip down there.
• 42:12
  Where would you recommend we go because you're local experts
• 42:15
  down there. What do you think?
• 42:17
  And so we were going to meet you guys at Tennessee Brew Works.
• 42:22
  Is that right? But this, we were broadcasting
• 42:26
  in between there. We we were early.
• 42:28
  So I was like, hey, fail of force.
• 42:30
  I was like, yeah, it looked like a cool place.
• 42:31
  Let's stop in. Well, I'm so glad we did.
• 42:34
  By the time we showed up, we're like, have you guys been to Fail
• 42:36
  of Force? I'm sure you have.
• 42:37
  It's like, it's such a cool place.
• 42:39
  Yeah, I'm, I'm so glad you guys did too, that you could just
• 42:41
  discover it on your own like that because we love it.
• 42:44
  This local say man, we love them.
• 42:46
  We love going there. And I can find like new shit in
• 42:48
  the wild all the time too. So like, like I got this today.
• 42:52
  So they're everywhere and they are fantastic.
• 42:54
  My 1 complaint is that they don't do flights.
• 42:57
  Yeah, they will do half pours, you know, So I'll go there and
• 43:01
  just give me like 3 half pours, all right?
• 43:03
  Well, and when you guys came here, I mean you and a couple of
• 43:07
  weeks ago, well, it'll be by the time this podcast airs, it'll be
• 43:11
  about a month, month and a half. But when you guys came here
• 43:14
  recently, we'll say that is you hit a lot of the heavy hitters
• 43:18
  in the day. I was with you.
• 43:19
  I mean, we hit from Yazoo to Crazy Gnome to Living Waters to
• 43:26
  force and Black Abbey and Scott and I were talking the other
• 43:30
  day. I'm like you talk about going to
• 43:32
  places that are all different and different beer styles.
• 43:36
  And we and I was even, I was even joking the other day when I
• 43:41
  mentioned to you about, you know, Living Waters next and
• 43:44
  you're like, is it good? And I was like, yeah, it's just
• 43:45
  a little bit different because it's a coffee house that meets a
• 43:48
  brewery. But and it is unique in that
• 43:51
  aspect. I mean, you can almost go in
• 43:53
  there during times of the year where they have the garage open
• 43:56
  and see people that might be sitting there on a computer
• 43:59
  drinking coffee. And then you got this crowd over
• 44:01
  here that's drinking craft beer. But the but the craft beer that
• 44:05
  they have is really, really good.
• 44:07
  Yeah, it's, it's that place was frustrating to me because, you
• 44:11
  know, it was cool looking, but you go up there and, you know, I
• 44:16
  like to talk to the beer tender. I like to get their opinion on
• 44:19
  things and blah, blah, blah. And this guy's, this guy's
• 44:21
  barista. He's like, I'm holding up the
• 44:24
  line. There's people in the either,
• 44:25
  you know, Chai lattes and all this stuff, you know, so it's
• 44:30
  like, OK. And once again, there's they
• 44:32
  weren't offering a flight. So I kind of had to pick
• 44:34
  something. So it was nothing against the
• 44:37
  place, but I didn't like the process because there was a lot
• 44:40
  of people there for coffee. Yeah.
• 44:42
  And, you know, it's like, I don't want to hang at a
• 44:44
  Starbucks. And but then I scrapped down.
• 44:46
  And what really pissed me off was that the damn beers were so
• 44:49
  good. I says, I want to hate
• 44:54
  everything about. I can't do a flight, but damn
• 44:57
  it. And then somebody else, like,
• 44:59
  you want the rest of this. I was like, yeah, I was like,
• 45:01
  son of a bitch. This is.
• 45:02
  Delicious. This is good too.
• 45:05
  And they do everything from like, like, like a nice pills,
• 45:08
  like they do a good pills and they do that barrel aged stuff
• 45:11
  and they do that 10.1% stuff which we laugh at because it's
• 45:15
  in Tennessee. It can't be more than 10.1%
• 45:17
  without having a disorder's license.
• 45:19
  But everything they do in their place is exactly 10.1, which is
• 45:22
  lovely. But they do a lot of those.
• 45:24
  It's science. You get, you can get, you can
• 45:26
  get hammered in that place. Well, Lisa, glad, glad you got
• 45:29
  the experience. Lost our satellite connection to
• 45:31
  Spence Lamont. Hey guys, welcome to the
• 45:34
  podcast. All right.
• 45:35
  Thanks, guys. What's going on, boy?
• 45:37
  This FM thing, Hey, this Riverside FM thing, Well, it
• 45:40
  takes me a while to get used to. I was on teams.
• 45:42
  Are we on teams? We run outside and check the
• 45:45
  antenna, make sure it was still working.
• 45:47
  You pointed a certain place in the sky.
• 45:49
  Get it just right. You got it routed to your fax
• 45:51
  machine. So I was asking you guys, you've
• 45:55
  been to a lot of breweries now in Nashville, but you know, like
• 45:58
  like I always do, I always have a list.
• 46:01
  What's your list of places that you're going still going to get
• 46:05
  to? Which ones do you know?
• 46:07
  That we haven't been to yet. Yeah.
• 46:09
  Well, half batch is definitely up there.
• 46:11
  Yes. And then, yeah, tenfold.
• 46:15
  Yeah, tenfold. Yes.
• 46:18
  I think we want to get back to that may be the only like, I
• 46:21
  don't know. I've had to look again.
• 46:23
  In two trips, we've hit a we've hit most everything we
• 46:26
  originally had on our list. Get back to like, bearded iris,
• 46:28
  Southern grist, you know? As we've talked before, listen,
• 46:32
  you know, we had a we didn't have the best experience at
• 46:34
  Southern Grist and everyone I've ever talked to loves it great.
• 46:38
  But it happened to be like on a weekend night and they were
• 46:40
  doing trivia inside. It was packed and we sat outside
• 46:43
  and it was one of the best circumstances to go to Southern
• 46:46
  Griz. So I'd like to try them again.
• 46:48
  And Bearded Iris, once again, the one we went to is the one
• 46:51
  that's like, like I said, it's like an Asian restaurant nation
• 46:54
  that sells beers, but we like their beers and like, sometimes
• 46:58
  one of our local breweries has them as a guest beer and we
• 47:01
  always like it, you know, So it's just, I'd like to give
• 47:04
  those the vibes weren't great at either place when we went there.
• 47:07
  So I, I don't want that to affect the beer.
• 47:09
  So we definitely want to revisit both.
• 47:12
  Yeah, please do. It's a shame because I actually
• 47:14
  I like that beard and Iris better, the one on the West
• 47:16
  side, because I actually have beers in there that the other
• 47:17
  one does not have and that they only have in that location.
• 47:20
  So. And we passed the other one when
• 47:23
  we went to Monday night, yeah, which is a phenomenal location.
• 47:29
  I mean, boy, they're I mean tap room is beautiful.
• 47:34
  So and. Hopefully you know they bring.
• 47:36
  Go ahead. No, no, I was going to say
• 47:38
  there's something else. That's what we went from Monday
• 47:40
  night to Blackstone, which wasn't far from there.
• 47:43
  You. Guys through the construction
• 47:45
  zones of Germantown. Yeah, yeah.
• 47:48
  Good Lord, Fred, your brother lives over in like Cool Springs
• 47:52
  or Franklin area, right? They did for a long time, but in
• 47:56
  the last two years they've lived in Westnet.
• 47:58
  That like close to Bellevue. Yeah, awful.
• 48:01
  OK, that's right. Yeah, yeah, right.
• 48:03
  I mean, they're, they're less than a mile from tailgate.
• 48:05
  Yeah, the original. So that's kind of the home place
• 48:09
  which we didn't get to this weekend.
• 48:10
  Yeah, we were like weekend, we're like, you know what?
• 48:12
  And at the end of the night we're just going to stop at
• 48:14
  tailgate because it's right there by.
• 48:17
  And so we're like, yeah. And so we pull up and there's
• 48:20
  one car in the parking lot. We're like, well, that's not
• 48:23
  normal. And there's a sign on the doors.
• 48:26
  So they lost power. Yeah.
• 48:27
  Yeah, power. So.
• 48:29
  Was that the night? Was that because we were at
• 48:31
  Fayette Laforce and you guys were going to go there?
• 48:34
  Because I ended up going home that night because that's on the
• 48:36
  other side of town of me. Did you guys not make it there
• 48:38
  that night? That that was the Friday week.
• 48:40
  Before we kind of tapped out Saturday night, we.
• 48:43
  Oh yeah. Yeah, we we were full, but there
• 48:46
  was Friday when we were going to go to tailgate Yeah was the goal
• 48:49
  is just you know, dinner pizza and beer to end end the night
• 48:54
  Didn't get to do it, but we'll be back because.
• 48:56
  That's when we instead we substituted fat Bottom.
• 49:02
  Yeah. And enjoy it.
• 49:03
  That's right. You know, the beers weren't
• 49:05
  amazing, but I found one I really liked and the food was
• 49:08
  really good. This is another cool place too,
• 49:10
  man in Nashville, like you all know this.
• 49:13
  It's there's, there are these kind of things all over, not
• 49:15
  just in downtown and the the heavily populated, but anywhere
• 49:21
  you go now you can find places like that and it's just right.
• 49:25
  It's an amazing city, that's for sure.
• 49:27
  And Fat Bottom is 1 where they started in East Nashville in a
• 49:29
  tiny little spot, and then they upgraded completely to that
• 49:32
  spot. Like you said, it's really nice,
• 49:34
  nice campus outside here is Rice.
• 49:36
  They got like a next door is like a, which is an overflow,
• 49:38
  but it's like a venue space too. So yeah, yeah, food's always
• 49:42
  been phenomenal. I think they have like a real
• 49:44
  chef back there. They don't do a lot of new
• 49:46
  stuff, like I don't see a lot of new stuff in Fat Bottom.
• 49:49
  But I do enjoy going in there and.
• 49:51
  I can't remember, have you guys been to New heights in Jackalope
• 49:54
  yet? A jackalope, yes.
• 49:56
  New heights, no. That's when that.
• 49:58
  What's the listen? The Bear Walker could have been
• 50:01
  my favorite beer on our first trip to Nashville.
• 50:03
  That oh, that was good. Yeah, well, it's got Maple syrup
• 50:07
  and it's like a brown ale with Maple syrup in it.
• 50:09
  Yes, Yeah, it's good stuff. There's another one and I don't
• 50:12
  know if you if you got it on your radar and it's hard because
• 50:15
  it's the only one in that area, but it's called Curio and it's
• 50:19
  out in Franklin, which is why I was asking about where your
• 50:21
  brother lived, Brad, But, but it's, it's the only one out
• 50:24
  there. It's the only brewery out in
• 50:25
  Franklin. So it's, it's not difficult to
• 50:27
  get to, but it's the only thing you can do when you're out
• 50:29
  there, really. And there's a tap room or two
• 50:30
  you can go to. But but it's another one.
• 50:33
  But it's yeah, it's, it's a little spot.
• 50:35
  Steve, have you been out there yet?
• 50:36
  No, it it's so eluded me Curio, I need to get there.
• 50:41
  So if you're running out of places to go Nashville, like new
• 50:43
  stuff, maybe throw that on your list too if it hasn't been on
• 50:45
  your radar. Yeah, that's when you, well,
• 50:47
  that's where you get, you're starting to get in the sweet
• 50:49
  spot of, you know, like we we kind of make an annual trip to
• 50:52
  Cincinnati and now we've made an annual trip to Nashville and you
• 50:57
  got to find that balance of what haven't we tried?
• 50:59
  And, and we're only here once a year, you know, maybe.
• 51:02
  So we got to hit these places again, you know, and, and you
• 51:05
  got to find that balance and Cincinnati's like that because
• 51:08
  it's my daughter lives in Cincinnati.
• 51:09
  So I go up there all the time and I'm like, you know, there's
• 51:13
  certain ones I just absolutely want to hit every time I go up.
• 51:15
  You got to we're just saying like you're going to hit Ryan
• 51:18
  Geist, right. We love mad tree.
• 51:19
  You know those, those places like there's, they're always
• 51:21
  going to be on the. List and Ryan Geist Look, you
• 51:24
  look, haters going to hate. I get it.
• 51:27
  They're big. They're a huge dog.
• 51:29
  Big dog. You got to hate the big dog.
• 51:31
  I get it. But if you are a craft beer
• 51:34
  lover, if you love going to breweries, the minute you walk
• 51:38
  through that doorway, it's like a kid walking into Disney World.
• 51:45
  You know, that giant stone hall is just you, just like, I want
• 51:50
  to stay here all day. And then you're like, oh, let's
• 51:53
  go up to the roof guard. Just, ah.
• 51:55
  And then you walk up there. It's like, wait a minute, this
• 51:56
  is a whole different thing. I'll stay up.
• 51:59
  To the World Day. Yes.
• 52:01
  Yeah, I just equated to when you walk in the Rhine, Geist for me,
• 52:05
  it feels like, you know, you're at some place it's extremely
• 52:08
  different and someplace special. Yeah, yeah, I mean, right away
• 52:12
  it has that. It has that feel that not a ton
• 52:16
  of breweries do where you just go in.
• 52:18
  You're like, yeah, OK, now I'm at someplace, you know?
• 52:23
  I mean, you got a place, there's so much going on and there's
• 52:26
  like 6 sets of cornhole boards right in the middle of the room
• 52:29
  because yeah. Much room.
• 52:31
  The place is that big and you couldn't hit the damn ceiling
• 52:33
  with the bean bag if you wanted to.
• 52:35
  You're right. Like it's it's I mean, it's
• 52:37
  insane how big is I I think my exact words when I walked
• 52:39
  through that door the first way and I remember it.
• 52:41
  I was like, holy shit, yeah. Like you don't even know from
• 52:44
  the outside it's that big. You.
• 52:45
  No, me too. It was, you know, so look, the
• 52:49
  beers are and they got a huge selection of beers and sometimes
• 52:52
  they're just OK, you know, sometimes they're good, really
• 52:55
  good. But it's the kind of place
• 52:57
  that's like, you know what, I'll find something I like.
• 52:59
  I'm just going to hang here. You will all the time.
• 53:01
  Scott and Steve. Yes, and then sometimes the
• 53:04
  Scotty and the Steve are on the board.
• 53:06
  Now, that's right. Now they also needed AKA Spence
• 53:09
  Lamont Beer there Spence. Lamont.
• 53:11
  Yeah, maybe that's the next Great Lakes, the first Great
• 53:14
  Lakes, Tennessee beer Stout. Lamont.
• 53:16
  Stout Lamont. Lamont.
• 53:18
  Stout, Lamont. And and by and by the way, guys,
• 53:21
  the reason that we didn't talk about Spence Lamont on the other
• 53:25
  two podcasts, The Takeover, is because you guys weren't here.
• 53:29
  And you guys could only do it justice by joining us and being
• 53:34
  a part of that, being a part of that, because you were a part of
• 53:36
  that and still are. Yeah, listen, I remember, you
• 53:39
  know, when we first met you guys in Nashville, you know, we just
• 53:42
  connected via suggestions and you're like, oh, yeah, hey, I'll
• 53:45
  tell you what, we can meet you on this day at this place.
• 53:48
  And we're like, awesome. Yeah.
• 53:49
  So, you know, we, we packed up a six, we we went and built us
• 53:53
  some beers from local Louisville breweries to bring to you as a
• 53:56
  peace offering. And we met you guys there, but
• 53:58
  we never talked to you guys before that day.
• 53:59
  And. And we instantly kind of hit it
• 54:02
  off so well, instantly. It's like, you know, we're like,
• 54:05
  hey, you want you want to go to Marble Fox with us?
• 54:07
  It's right on the we're like, yeah, you know, we used to throw
• 54:11
  our plans out the window. Let's let's go.
• 54:13
  And we went. Over there.
• 54:14
  And you know, and we ended up hanging so long, Scott got in
• 54:18
  trouble because he was ignoring other plans he already had.
• 54:22
  Yeah, I do that a lot, but yeah. But we were just having such a
• 54:25
  good time. We just weren't going to call it
• 54:27
  quits, man. It was a good time and like I
• 54:31
  said, we go to Cincinnati and it's a lot closer for us.
• 54:34
  And you when we found out you all were going every year, we're
• 54:37
  like, hey, you don't mind if we just jump in for a couple days
• 54:39
  and and I tell you, we couldn't have had a better time, I mean.
• 54:45
  I agree. You know, we're, we're all,
• 54:48
  we're four guys of a certain age and I think we just kind of get
• 54:51
  along that way. Absolutely.
• 54:53
  It's this. We love it.
• 54:55
  We love beer and we love the brewery adventures for the same
• 54:58
  reasons you guys. It's the same thing.
• 55:00
  We want to go to new places, want to go and we want to get as
• 55:02
  many as we can sometimes if we can't and just and enjoy the
• 55:05
  experiences too. And you know, you guys coming
• 55:08
  along and I'll tell you what narrow path and Steve and I
• 55:11
  talked about this on that recap of that trip, man, that we went
• 55:15
  to several places together, but that narrow path was about
• 55:17
  perfect, was about freaking. Perfect.
• 55:20
  Like I said, I told you my my daughter lives up in Cincinnati
• 55:22
  and her boyfriend is from Loveland, OH.
• 55:26
  So that's why I first learned about narrow path was kind of
• 55:29
  when we were kind of Googling different.
• 55:31
  I knew that was in Loveland, but we were going to Saunder for the
• 55:35
  first time together and I was like, you know what, it's like 4
• 55:38
  1/2 miles from there is narrow path.
• 55:40
  Why don't we scoot on over and give it a shot?
• 55:42
  So we went one time and we just with our friend Mike and we just
• 55:47
  enjoyed the hell out of it. So that's why I kept saying I
• 55:49
  was like hell have you hoped you had the narrow path?
• 55:50
  You get it, you're going to Saunder.
• 55:52
  There's no reason not to just jump over the narrow path.
• 55:55
  And yeah, you're not kidding. We sat out there when I went.
• 55:59
  The first we went the first time, it was colder, so we were
• 56:01
  indoors. I didn't even know about the
• 56:03
  back area. That back area is amazing.
• 56:05
  Terrific. That was the thing, we had a
• 56:07
  perfect weather day. Yeah, and I think it's one of
• 56:09
  the things too, where, you know, I'm there.
• 56:11
  There are so many breweries. I mean, there's breweries within
• 56:14
  rock throw of each other almost literally sometimes.
• 56:17
  And as we said, I mean, you know, we're kind of guys where
• 56:21
  we may hit, you know, four or five breweries in a day and then
• 56:24
  you got to map out. We're going to go next.
• 56:26
  We're going to check off next. Especially if you haven't been
• 56:29
  there. And so a couple times we went to
• 56:31
  Sonder over the years, we did that.
• 56:33
  And then and then the second time we went to Sonder after
• 56:36
  that, we were with our our friends from Cleveland and we
• 56:40
  ended up going to MPH, which was not that far from there either.
• 56:44
  So, you know, had to check that one off.
• 56:46
  And so I was glad that when you guys were going to come up
• 56:49
  because we had we had narrow path in our sights of going to.
• 56:52
  And it was like when you mention we're like, yeah, we got to get
• 56:55
  there. Well, I give listen, you know,
• 56:59
  we, I feel like we, we shepherded you to narrow path,
• 57:03
  but you guys shepherded us to Listerman.
• 57:07
  Yeah, I got to say, right now I say that Listerman probably has
• 57:13
  what I think are the best beers in the Cincinnati area.
• 57:16
  Oh good, because I'm thirsty. I don't have it.
• 57:18
  Wow, This has. This is not a Segway.
• 57:21
  Oh, I thought it was. I'm just going to the Yeah, it
• 57:22
  was a. Perfect Segway What like that's
• 57:25
  just. You know, we're talking about
• 57:27
  Cincinnati, so we need Cincinnati.
• 57:29
  Big Ridge you have. Your choice.
• 57:31
  You know what? You don't have a choice.
• 57:32
  You're going to take the wooden cask.
• 57:34
  Let's hear it from wooden cask. Yeah, new Porter.
• 57:37
  Yeah, it keeps getting kind of so.
• 57:39
  I haven't had that one either. And I'm going to take one of my
• 57:42
  favorite, my favorite Mad Tree beers.
• 57:44
  It's an IPA. It's the scene colored tropical
• 57:47
  hazy IPA. Yeah.
• 57:51
  But before we go much further down there, Tom, are you, can
• 57:54
  you talk about that story you told us about narrow path when
• 57:57
  you you took your daughter's boyfriend there one time?
• 58:02
  Here's what happened. Appointment or something?
• 58:04
  Here's what happened. So I can't remember.
• 58:09
  It had to be around Christmas or something because it was yeah,
• 58:12
  so it was around Christmas, but it just so happened to be like a
• 58:15
  time where me, Brad and our friend Mike could go up there.
• 58:20
  So. But my daughter had come come
• 58:22
  home for like Christmas. And so, you know, she'd been
• 58:27
  home for like, most of a week. And I was like, look, I know
• 58:29
  this is going to be weird, but I'm going to Cincinnati while
• 58:32
  you're here. And so because it's when we can
• 58:35
  do it, She's like, oh, I completely understand now.
• 58:37
  Her boyfriend, he didn't come down for Christmas or anything
• 58:40
  because he had had, you know, he's like 25, but he just had
• 58:45
  his wisdom teeth taken out. And so he was, he was actually
• 58:48
  staying at his parents house in Loveland while he was recovering
• 58:51
  from wisdom teeth surgery. So we go up there and I was
• 58:54
  like, Hey, let's go to narrow path.
• 58:55
  Great. And, and on our drive to narrow
• 58:58
  path, I just, it just occurred to me, I was like, listen, do
• 59:01
  you think it'd be really funny if I texted him because he
• 59:05
  can't, it's Loveland. He can't live far from.
• 59:10
  I was like, if he came down and we took a bunch of pictures like
• 59:14
  he's partying with us while she's in Louisville and she
• 59:17
  would never see that coming. Because listen, my daughter,
• 59:20
  she's a playwright. She's she's got an amazing sense
• 59:23
  of humor. She loves a good bit, right?
• 59:26
  So I texted him and he's like, absolutely.
• 59:30
  When we get there and we got flights and everything, he walks
• 59:33
  in and, and he, you know, he's, he's on medication, he's not
• 59:35
  going to drink, but he shows up and he gets there and we do a
• 59:38
  whole photo shoot. I was like, OK, now you act like
• 59:40
  you're passed out. We're all going to be making fun
• 59:42
  of you. It's like then you act like
• 59:44
  you're have you're like looking at what's wrong with these guys
• 59:46
  and we'll. All be passed out like.
• 59:50
  Every photo imaginable and I just start sending them to her
• 59:53
  and she's like what the hell got to love?
• 59:57
  When when did she figure out the joke?
• 59:58
  Or did you have to tell her? Or did she just figure it out?
• 1:00:01
  Oh, no, no. Are you kidding me?
• 1:00:02
  I said. Hey, we're going to she's.
• 1:00:05
  Smarter than him, she. Yeah, it's like we're going to
• 1:00:07
  go to a narrow path and she's like, oh, that's awesome.
• 1:00:09
  Yeah. And then all of a sudden I just
• 1:00:11
  start sending her pictures. Like he's just hanging out with
• 1:00:13
  us. And.
• 1:00:15
  And then he went back home. That was it.
• 1:00:18
  But you know. Hey man, he was in on the bed.
• 1:00:21
  He probably felt like shit or had the meds going, but that was
• 1:00:25
  a great stunt. Yeah, yeah, it was actually.
• 1:00:27
  He wasn't even driving his parents.
• 1:00:29
  Dropped him. That's funny through this.
• 1:00:33
  Funny, I wanna do this. I wanna do this.
• 1:00:35
  I think two-part of that on that particular trip there in our
• 1:00:39
  first time and the Brewer like was creating, he was doing a
• 1:00:43
  bourbon barrel thing, right well.
• 1:00:45
  We told him y'all are from Kentucky.
• 1:00:46
  So you know we. You get to talking to people
• 1:00:49
  behind the bar, you know, and you, you know, it's like, Oh
• 1:00:51
  yeah, you know, listen, we're up here just to hit a bunch of
• 1:00:54
  breweries and we wanted to try this place.
• 1:00:55
  Well, he instantly, you know, as being like the, I don't know if
• 1:00:58
  he was the owner, Brewer or both, but he was like, that's
• 1:01:01
  awesome, you know, because he, you know, wants counter tourism.
• 1:01:04
  And so we sit over there with our flights and all of a sudden
• 1:01:06
  he comes over with like three extra samples and he's like,
• 1:01:10
  hey, you're from Kentucky. I did this barrel aged thing.
• 1:01:13
  And so he sat down with us. That's the best part about going
• 1:01:16
  to breweries and stuff like that.
• 1:01:17
  Yeah. Like you said when you went to
• 1:01:19
  Living Water, it is. You just start striking up a
• 1:01:21
  conversation with someone man. You never know where it's going
• 1:01:24
  to lead. Right on our first time, we went
• 1:01:27
  to Nashville. Listen, once again, we're the
• 1:01:29
  Hill tappers. So on our way, we passed Bowling
• 1:01:31
  Green and we hadn't been to Bowling Green together almost
• 1:01:35
  probably since college. So we stopped and and there was
• 1:01:38
  one real brewery in Bowling Green called White Squirrel.
• 1:01:42
  And so we're like, well, let's go there.
• 1:01:43
  But we ran over, we got some pictures on campus, you know,
• 1:01:45
  just some fun pictures of, you know, the 2 old men on campus.
• 1:01:49
  And we stopped in there and we were talking to them and we
• 1:01:52
  talked to the Brewer who he's one of those guys.
• 1:01:55
  It's like he's so much fun that you fight.
• 1:01:58
  This guy shouldn't own a business.
• 1:02:00
  There's no, I mean, this guy's got this guy seems like he's
• 1:02:03
  partying too hard to own a business, but they're killing
• 1:02:05
  them in really the own game in town.
• 1:02:07
  And so we got all these flights and their flights have like 5 on
• 1:02:10
  them. They're squirrel shaped boards,
• 1:02:13
  you know, and good beers. But then he, he cuz all of a
• 1:02:18
  sudden he's like, we, we told him our deal.
• 1:02:21
  He's like, that's fantastic. He's like, what did you get on
• 1:02:23
  your flights? And we told him and everything
• 1:02:25
  we didn't get, he sat down free samples of absolutely everything
• 1:02:30
  we didn't get on the flight. Amazing.
• 1:02:33
  I was like, we still have to drive to Nashville.
• 1:02:35
  You know, you know, you get to talk to something like that and
• 1:02:37
  and you get the right person and they'd love to talk about that
• 1:02:41
  stuff. You know what I mean?
• 1:02:43
  They want to share those things. They went to the same here, try
• 1:02:45
  this and try all our stuff. He loved it.
• 1:02:47
  We were at fabled and it wasn't exactly the same thing, but we
• 1:02:50
  got to talk to the Barton. He just kept bringing out stuff.
• 1:02:52
  Here, try this one. Here try this one and it was
• 1:02:54
  like. Oh, call the Mead.
• 1:02:57
  Yeah, all the Mead, those Meads, That's a T-shirt.
• 1:03:00
  If a brew isn't like that, then he's not passionate about what
• 1:03:03
  he does. He she's not passionate about
• 1:03:05
  what they do. And that's why we, and I think
• 1:03:07
  there's probably people that come like Steve and I walked in,
• 1:03:09
  I think there was, yeah, no. And we walked in the fable that
• 1:03:11
  we were the only ones in there at the at the time.
• 1:03:13
  And I thought he's probably like, oh, these fucking 2
• 1:03:15
  dummies coming in at 1:00 in the afternoon.
• 1:03:18
  And then and about 5 minutes in, we struck up a conversation and
• 1:03:21
  it was, it was just great, you know?
• 1:03:23
  Yeah, and he was opening up the back, let it let us take
• 1:03:26
  pictures of their back area and all that kind of stuff.
• 1:03:29
  You know, it was really, really cool.
• 1:03:30
  He was very welcoming to us. And when you speak the.
• 1:03:33
  Language a little bit. The first time I I'd been to
• 1:03:36
  Fabled, I went like the the year they opened one of my trips up
• 1:03:39
  to see my daughter and they didn't even have that back area.
• 1:03:42
  They didn't own it yet. They just recently bought that
• 1:03:44
  and kind of expanded back there. So when you sent us the photos
• 1:03:48
  that you went there, I was like this, I mean, this doesn't look
• 1:03:51
  like the same room. This is kind of weird.
• 1:03:52
  And then when I went there and actually I could see like, they
• 1:03:55
  have a entryway at the bar. You can kind of see the backroom
• 1:03:58
  from there. I was like, oh, that's it.
• 1:04:00
  I was like, how do you get back there?
• 1:04:01
  And they're like, it's a new area back there.
• 1:04:03
  And that's super cool. The clouds with the lightning.
• 1:04:06
  And they just really lean into their theme.
• 1:04:09
  Yeah. Everything, like even in the
• 1:04:11
  bathroom, when you went in the bathroom, it was like pages of
• 1:04:13
  the book was the wallpaper, right?
• 1:04:16
  Books, I mean just everything, every detail was, was accounted
• 1:04:18
  for. Yeah, they're, look, they're off
• 1:04:20
  the beaten path. They're in like an industrial
• 1:04:22
  park in Erlanger, KY, but it's worth the drive.
• 1:04:27
  It is very much worth the drive. Yeah, it.
• 1:04:28
  Is totally.