Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Hop In, We're Drinking! Complete Podcast | Homebrewing, West Coast IPAs, Pliny the Elder & Craft Beer Across America

Transcript

Hop In, We're Drinking! Complete Podcast | Homebrewing, West Coast IPAs, Pliny the Elder & Craft Beer Across America · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

0:04
Stand by for the Brewery Underground Nashville Swab Wise
0:17
Crafts and Brews will need the skies.
0:20
Steven Scott Daily The Way Brewery Underground, night and
0:25
day. Hey, guess what?
0:38
Scott Tehran, the Brewery Underground podcast.
0:41
Well, here we are again, right? We're.
0:43
Back. We're back.
0:44
We're back. I'm not doing much of nothing.
0:46
I'm not really doing nothing. What are you doing?
0:48
Yeah. Yeah.
0:49
What is this podcast episode today?
0:51
Is it about nothing? Is that?
0:52
About nothing. We really don't have any rhyme
0:55
or reason to it. It's kind of the podcast about
0:57
nothing. We have crossed over the Brewery
1:00
Underground podcast today. We're just going to sit here and
1:03
maybe we're going to hum like a giraffe or something.
1:05
Is that what we're? Doing we might riff a little bit
1:12
giraffe is that what giraffe homes that's.
1:15
Yeah, buddy. Well, you know what?
1:17
And and and got to bring in two guys because they do a podcast
1:23
about nothing. Although I'm going to disagree
1:26
because I think they do a podcast.
1:27
It's pretty damn good. It's hop in we're drinking
1:30
podcast with Joe Crockett and Nick Rd. truck guys, welcome in.
1:36
We love you. We've gotten to know you and now
1:39
we're we're we got you on our podcast and we're very happy
1:42
that you're here today. Yeah.
1:45
Thank you for having us. We've been looking forward to
1:47
this for a while, ever since you and Scott reached out to have us
1:50
on. And you know, we, we've been
1:52
following you guys for a while. You've been a big inspiration
1:54
and what we decided to start doing and obviously we've all
1:58
gotten to know each other pretty well outside of the podcast
2:01
world. So been looking forward to to
2:03
having this little little beer party tonight.
2:07
Yeah, thanks for having us on, guys.
2:08
Aloha, It's a beautiful day here in the islands and I wish I
2:10
could spread it all to you guys. But like, like Nick said, you
2:15
know, we appreciate all the help you guys gave us with the
2:17
podcast. You, you answered technical
2:19
questions, you put up with our nonsense.
2:20
And I don't know how many beers we've had with you guys and that
2:23
help too. But thanks for having us on.
2:25
Joe Why? Why?
2:26
Why do you always have to rub it in everyone's face that you're
2:29
sitting on an island? I would, you know what I I have
2:33
this hashtag that I use and it's hashtag my life is better than
2:36
your vacation, so. Well, for people that don't know
2:41
this podcast today, man, we're spread out across America
2:44
because Scott and I, we're in Nashville, TN Nick, you're in
2:49
West Virginia and Joe, and you haven't already guessed he is
2:54
all the way in Hawaii, our first guest from Hawaii, actually.
2:58
Yeah, yeah. Woo woo.
3:01
Paradise, baby paradise. Aloha.
3:08
By the way, this picture in front of me is very familiar.
3:10
You you talked about us hanging out before and doing happy
3:12
hours. This is exactly what it looks
3:14
like. Add a add a person or two more
3:16
here and there, but this is very familiar to us.
3:20
Yeah, yeah. And we've.
3:21
Done this before? Yeah.
3:22
Yeah, we have. Absolutely.
3:24
We have and you know, you know what we also do on on, on those
3:28
happy hours or drinking beer, we do the same thing on a podcast.
3:32
You know, guys, we got the beer and I have a beer that was in my
3:37
refrigerator. You know, we all do beer trades
3:39
a lot and things like that. And I was going through my
3:42
refrigerator the other day and when people send us to basically
3:47
the Brewery Underground podcast, they send beer.
3:49
A lot of times they send it to Scott first.
3:52
So he disseminates. He gives it to me.
3:53
I live about 1/2 hour from him. And the other day I was asking
3:56
him, I said, hey, is that the beer that I got from Nick and
4:00
Ashley? And he said, yeah, I had three
4:02
of them in my refrigerator. So Nick, thank you.
4:08
This to the Autumn Terra, the Ground Glen Brewery IPA.
4:15
So thank you. Thank you, Sir.
4:17
Yeah. You're very welcome, I hope you
4:18
enjoy it. That's the good deal.
4:20
Probably will. What do you guys have drinking
4:25
tonight? Yeah.
4:26
What do you guys got, Joe? What are you sipping on?
4:28
I've got you know what Nick and I like I said, we've been
4:31
talking a lot and he keeps talking about Weld work.
4:33
So I picked this up at our local bottle shop.
4:36
It is citrus. Citrus Citra Extra Extra juicy
4:39
bits, A double dry hop with Citro Mosaic and El Dorado.
4:46
I love and there we were just talking earlier, they're in
4:48
Greeley, Co. I love that you can get that in
4:51
Hawaii. Yeah, that's one thing.
4:53
We got a local bottle shop here called Village Beer Kapolei, and
4:56
Tim and his crew somehow managed to bring in stuff that you
5:00
literally cannot get anywhere else.
5:02
And as soon as he posts on Instagram, we got this coming
5:05
in. I'm like, Babe, we're making a
5:06
beer run so. Yeah, I, I love World Works
5:10
beer. I pick it up at our bottle shop
5:14
in Virginia, so we even get it all the way out here.
5:16
So I go to a place called the Beer and Wine Shop and guy that
5:20
owns it owns it. His name's Eric.
5:21
Gets some some killer beers and a lot of what I end up sending
5:25
you guys like Scott, there's trillion beers.
5:27
That's where I get those at. So he, he, he brings down some
5:30
of the hottest stuff. Yeah, it's bad ass.
5:34
Yeah. Nick.
5:35
Nick, what have you got there? I've actually got a little taste
5:38
of the Island that said that Joe sent over to me.
5:40
I got shades for days from Hanukkah Brewing, nice 6% IPA,
5:47
and then I got a couple on. Actually, I got one on deck, and
5:51
now that I'm talking about it, I probably should have grabbed two
5:53
or three more. But if I disappear in the
5:57
middle, that's where I went. Yeah, it's it's no problem.
6:00
And I've learned with these things, especially with certain
6:02
people. I bring a cooler up with me now
6:04
and I've got at least four in here because I've run out a
6:07
couple of times and I'm like, well this sucks.
6:09
Yeah, I probably probably should have did that.
6:13
That's OK. I'm.
6:14
I'm editing this podcast so you know if we have to take a break,
6:17
I can just edit and then ta da. Bad.
6:20
Just what about you, man? What do you got?
6:22
So I've got and I got this yesterday.
6:24
Our buddy Armando gave it to me. He just came back from Zul and
6:27
it's called a Handsome Devil from Zul.
6:30
So it's it's not one of their sours as you would think.
6:33
It's actually a New Zealand style pilsner handsome devil.
6:35
Not had it before, just cracked it and I got it just yesterday.
6:39
So I don't you can't really see the can art, but it's badass,
6:41
isn't? It that's a sweet looking can.
6:43
Isn't that cool? Zul does the the PB and J right
6:47
mixtapes, is that zul? Mixtapes.
6:49
Yeah, yeah, He was there this past weekend for one of their
6:53
releases. They had a new release on Peach
6:55
and then they had a big deal and they had I think they dropped
6:57
all 6 or whatever variance they've got of it at once out
7:00
there. So I had a big, big to do out
7:03
there for it. So, so cheers, Armando for
7:05
bringing this. Cheers guys.
7:07
Cheers. On their website the other day
7:09
at Zul and I was looking at all the ones they have because I
7:13
have not been to Zul yet, but come on, couple of months.
7:15
I think in August I'm going to be going there.
7:17
We're going to be over that way. So really looking forward to it.
7:20
So yes, cheers fella. Cheers.
7:23
I haven't had anything bad from Zul.
7:24
I mean, they just, they just crank out quality beer.
7:27
And it's also nice to see, like when Armando posts that stuff,
7:30
it's nice to see people get excited for beer releases again.
7:33
Yeah. You know, literally people
7:35
camping out and lining up for hours at a time to get to get a
7:39
damn beer. It's something that that the
7:41
industry needs in a bad way. Yeah, that's a hot commodity,
7:45
that beer. And then they were limiting like
7:47
1/4 pack per person. There were so many people coming
7:49
through there just so everybody hopefully gets a chance to get
7:52
it. Yeah.
7:54
Yeah, it's funny, Southern Grist here in Nashville they do about
7:59
once a year, they put out the peanut butter and strawberry
8:02
Jelly hill and that's one of my favorites and I always look
8:06
forward to it. You know, it's I'm not standing
8:08
in line necessarily, but you know, Scott will be texting me
8:11
and and he lives closer to Southern Grist.
8:14
I'm probably about 3540 minutes and like, OK, I got to get back
8:17
down there. But there's a there's a tap room
8:19
not far from where I live to that that gets it on tap.
8:22
So sometimes, you know, I'll head out there during the time
8:25
that they have it, which is probably they usually have it
8:27
out about two or three months and then try to get the cans
8:30
too. So you're right about that,
8:32
Nick. I mean, when you get those beer
8:33
releases and you get excited about it, it's like, you know,
8:36
it's, it's, it's like New Year's come early.
8:39
It really, yeah. It really is.
8:41
Like, it's one of those things that, you know, you can't quite
8:44
beat the feeling whenever you have something big like that.
8:46
So makes me sound like an alcoholic, but what that's the
8:50
matter at this point? I mean, you post about beer, you
8:54
have a podcast about beer. You know, if it smells like it,
8:58
maybe it looks like it. I mean, I make beer.
9:02
You make beer. I might be.
9:04
I think that I don't think that you're an alcoholic, I think
9:07
you're a beer enthusiast, but who cares about labels?
9:10
Right. I mean, I mean, people always
9:12
ask me if I have a drinking problem.
9:13
I'm like, no, I got it all figured out.
9:15
Yeah, know exactly what I'm doing.
9:20
I know what I'm doing at this point.
9:24
But what's funny is if is if you drink as many beers like in just
9:27
the like your Bud Lights and your domestic stuff, you might
9:30
be considered alcohol. But if you drink as many beers
9:32
and craft right and you they're different, different ones
9:36
doesn't see it feel the same. I'm just grab beer enthusiast at
9:39
that point. That's what I exactly.
9:41
Oh yeah, we're enjoying an art form.
9:45
Yeah. No offense to the Bud Light
9:47
drinkers out there, but if you're drinking about 20 Bud
9:49
Lights a day, you may have a problem.
9:52
You may have a bit of a problem. But if you're drinking 20 double
9:55
Ipas a day, you're just enthusiast.
9:58
That's very enthusiast, and you're also drunk.
10:05
That's the goal, isn't it? Sometimes.
10:09
We're creating logic today on this episode.
10:11
I love it. I love it, I love it.
10:13
Well, hey, we really, you know, we're we're said in the
10:16
beginning, we were really excited to bring you guys on and
10:18
I know you all certainly just recently started a podcast and
10:23
love to know really how it all came together with you guys.
10:26
I mean, you've been talking about it.
10:28
I remember probably about four or five months ago being on a,
10:32
an Instagram happy hour with you guys and you were, you were
10:35
talking then in the beginning stages of like, we might be
10:38
doing a podcast soon. And I was like, that's awesome.
10:41
So it's something you guys have been talking about for a while
10:44
then? Yeah, I mean it, it's something
10:47
that I've wanted to do for for a while and it's something I
10:49
kicked around the idea whenever I started this whole Instagram
10:52
thing. And that's how me and Joe met
10:55
was was through the Instagram platform and met through the
10:58
beer community. And him and I kind of, we found
11:01
a common interest with with West Virginia sports because Joe's
11:05
originally from West Virginia. And little did we know that
11:09
whenever we started talking and you know, we kept talking and
11:13
talking and talking, next thing you know, we became, you know,
11:16
best beer friends across the country, all because of a West
11:19
Virginia connection here. And I remember talking whenever
11:23
we would just chat before we even start doing the happy hours
11:25
or anything like that, that I wanted to do a podcast.
11:29
And Joe's like, if it's something you really want to do,
11:31
just do it. And I'm like, you know, all all
11:34
that self doubt and all the prep work and all that stuff.
11:38
Like, you know, I always say I'm not much of A talker to start
11:41
with, which I guess I'm kind of proving myself to be a liar and
11:44
in that aspect. But I was always kind of nervous
11:47
to kind of venture out on my own and give it a shot.
11:51
And one night we were talking on a happy hour and Joe was like,
11:55
you know, I think that's going to be fun.
11:56
You know, if you want to do it, I'll do it with you.
11:59
So that's where we started and I remember talking to talking to
12:03
you guys and and Scott saying that you know, one day you just
12:07
got to hit record and go with it.
12:09
And that's essentially exactly what happened.
12:12
Yeah, and it was one of those things that, like you said,
12:15
it's, you know, we started over. I'm originally from West
12:17
Virginia and I posted something like West Virginia just
12:20
demolished somebody in football and I posted it on Instagram and
12:25
then Nick's like we started talking DM.
12:27
But you know, the one thing that we always want to tell people is
12:30
I've never, we've never met in person.
12:32
It's been just over this platform that we've gotten to
12:35
know each other. And we were jamming back and
12:37
forth one day. And I think I asked him, I said,
12:40
you know, where do you want to go in your brewing career?
12:42
Like, what's the next step that you want to do?
12:45
And he goes, well, I'm thinking about a podcast.
12:47
And I'm like, man, just do it. Life is too short to not do the
12:52
things that you enjoy. And then we were, we hooked up
12:56
one day on like a, on like a happy hour, just him and I, we
12:59
kind of met. We just kept talking and talking
13:01
and one day I'm like, hey man, if you want to do it, I'll jump
13:03
in with you. We had no clue what we were
13:06
doing, but we're, we're having a lot of fun with it.
13:09
And I couldn't ask for a better partner to be on a podcast with
13:12
I, I freaking love this guy. So.
13:16
Starting the podcast that it was an did feel like you needed
13:19
another outlet for beer. Like you had the social media
13:21
stuff, right? You're drinking it.
13:23
But to kind of share with the world and to talk about it.
13:25
Was that like another reason for wanting the podcast to kind of,
13:28
you know, get more of that out? Yeah, I, I mean, we've said it
13:32
on on our podcast before that even though the craft beer
13:35
community is rather big, it's still like a very, very, very
13:38
small notch in the world. So anytime that we can bring
13:43
awareness to these breweries and the beer that they're pouring
13:46
out, putting out, and you know, try to bring as many people into
13:51
that community as we can, we want to do that.
13:53
But at the same time, I think what really clicked in for me is
13:57
doing these happy hours that we've done in the past and just
14:01
sharing the amount of fun that we have on those every week.
14:03
I mean, we have an absolute blast just shooting the shit for
14:06
2-3 hours a week and being able to put that on on tape and and
14:12
share with everyone. It's something that I really
14:14
wanted to do and. You know the thing?
14:17
I think no. Go ahead.
14:19
No good. No good, Sir.
14:20
Go ahead. No, yeah, I was just going to
14:22
say the very first time that I know I was on with you guys and
14:26
you were talking about, you know, maybe having a podcast.
14:29
I said to Scott, I mean, after we got done, it may have been
14:32
like that night or the next day I texted him like we got to get
14:35
both of these guys on the podcast.
14:36
They're great. You know, they're well spoken.
14:39
I mean, they they're, they're fun.
14:41
They would make for a great podcast episode.
14:43
So, you know, here we are today with you guys.
14:45
Yeah. Yeah, and and that's the thing.
14:48
And we really appreciate you, you having us on because you
14:51
know, Nick and I, we have no idea what we're doing.
14:53
We make no qualms about that. You know, I think in the first,
14:57
like when we introduce ourselves, I said that old line
15:00
from the Flash Gordon movie and flying blind on a rocket cycle
15:03
here, we have no idea what we're doing.
15:05
But we're passionate about beer and specifically home brewing.
15:09
And that's kind of, you know, there's a lot of podcast out
15:13
there that are so technical about home brewing that most
15:17
people can't even understand what they're talking about.
15:21
But if you just keep it light and fun and talk about a few
15:24
things and bring on other home Brewers and like you guys and
15:27
people that we have fun with, we just all love beer.
15:31
And like you said, I think we, we took our Instagram platform
15:34
to the point where we just both wanted to do something more to
15:38
show how much we love this brewed elixir that brings
15:42
everybody together. And that's kind of how it got
15:45
started. But we wanted it to be about
15:47
home brewing because that's something I'm passionate about.
15:51
And Nick is, you know, passionate about it.
15:53
I mean, Scott, you have yeast infection, Brew works.
15:55
You can't think of a better name for a home?
15:56
Brewery or a worse one? Yeah, or a worse one.
16:01
Exactly. It's not as bad as you think.
16:03
I think is the logo that's. Exactly what it is.
16:07
But but you know, home brewing is a passion for both of us and
16:10
we want to get the message out there and get people started.
16:13
We don't care how you get into it.
16:15
We don't care if you use Igulu or one of the we don't care.
16:19
Just get into it and realize how much fun it is.
16:23
You know, brewing this like third most drained beverage in
16:26
the world and have fun at it. And then you meet the community.
16:29
That's how we met you guys and it's just a great support
16:32
platform and Nick and I, we have a blast doing it.
16:35
That's basically the reason why we just we wanted to take our
16:39
platforms further and get the message out there about craft
16:43
beer and especially about home brewing.
16:46
Well, I can tell you this, I, I don't home brew, but I have
16:50
learned a lot from when we started this podcast and even
16:54
before we started this podcast, I'd be over at Scott's house
16:56
when he's brewing beer and you know, I've had, you know, his
16:59
beer yeast infection brew works, by the way, and you know,
17:03
learned, learned from him. That's helped me during this
17:07
podcast. And then over the course of the
17:10
last couple of weeks, I've been listening to you guys.
17:14
And as as I said in the beginning, it's not a show just
17:17
about nothing. I know that's a play on words
17:19
and it's fun and all that and I think it's fantastic.
17:22
But no, you guys do a really, really great job of as, as both
17:27
home Brewers, breaking it down in the simple terms of
17:31
everything. And I think it's great.
17:33
I think it's relatable. I think it's conversational and
17:37
it it's really helped me just over over time.
17:39
I mean, I've drank crap beer for years.
17:42
But if you're, if you're not a home Brewer, sometimes you're
17:45
going, OK, maybe I need to start thinking more about when I'm
17:49
drinking beer. The DNA of a beer, you know,
17:52
what's in what's in it gives me a better understanding.
17:56
And we'll get probably more into this podcast.
17:58
We'll get more into IP as and stuff like that because I know
18:01
Scott wants to talk a little bit more about something a little
18:04
later on. Well, and, and, and, and, you
18:08
know, if you talk to breweries had breweries like that are pro
18:10
Brewers, they most of them have started as home Brewers anyway.
18:13
So you know, if you're talking to them, you've got war stories
18:15
you can share, right? You got parallels and things
18:18
that you know you've all experienced in home brewing,
18:21
good or bad. Absolutely.
18:24
Yeah, for for sure. And, and it's, it's so much
18:26
trial and error and I, I think that's probably what you're
18:29
going to come across most people that you ask whenever they first
18:32
initially get into it and they're, they're, it's, it's
18:35
both an art and a science. I know that's an argument.
18:37
Sometimes it comes up, but I think it's a little bit of both.
18:39
But it's also one of those things that it home brewing is
18:43
as easy as you want it to be or as difficult as you want it to
18:45
be. And you know, if it's something
18:48
that you really want to try, just just do it.
18:50
Start off simple, you know, don't get in over your head.
18:52
Do a little 11 gallon batch or something like that and get your
18:56
feet wet. Because if you jump in head
18:58
first it it can be a little complex and it can just drive
19:00
you out of it. And you guys have asked.
19:03
People. And that's good.
19:04
And that's the one thing that we love about home brewing now is
19:07
like it's, it's evolved with technology.
19:09
You got the piner system now the Igulu.
19:12
So you don't need to go out and buy like buckets and and
19:15
plastic, you know, stainless steel pot to boil on.
19:19
You don't need a glycol chiller. You can brew on your kitchen
19:22
counter. And if that gets you into home
19:25
brewing, Nick and I have done our job and we're thrilled and
19:28
go on your journey. And that's why one of the
19:30
questions we always ask the home Brewers that we have on What
19:35
advice would you give to someone who wants to get into home
19:37
brewing? Because like Nick said it, it
19:39
can be daunting if you first get into.
19:41
We all know like the first time we brewed, it's like, Jesus
19:43
Christ, this is a lot. Yeah.
19:45
But then the more you get into it, you you love the the
19:48
sanitizing and the cleaning and you love standing there waiting
19:52
for it to boil. Then you throw your hop
19:54
additions in and then you cool the thing down and put it in
19:56
your ferment and you get up every morning to look at your
19:59
little airlock. Oh my God, it's bubbling.
20:01
You know, this is awesome. You know, working.
20:03
That's the greatest feeling for anyone who home bruises getting
20:06
up and going in there and like right on this thing is bubbling
20:09
and and you want to call your wife like not that she cares,
20:12
but she's like, babe, check this out.
20:15
I know, you know, and I did this the other day because I brew it
20:18
over the weekend and like that first.
20:19
I don't know, 15 to 18 hours, something could happen, but
20:23
something doesn't, right? And I go and I went to bed and I
20:26
was like, shit, nothing's happened yet.
20:27
So I get the next morning and I was like, that was like kind of
20:29
the 24 hours, like, OK, now it's starting to click.
20:31
You know, you just got to be patient.
20:33
It'll it'll get there. Yeah, and that's, and that's the
20:35
thing, brewing. It's like you, you know, it's
20:37
not like a commercial brewery where you can control the
20:40
temperature perfectly and throw your yeast in and have it start
20:44
fermenting within an hour or two.
20:45
Home brewing's different. You know that first 18 to 24
20:48
hours you're praying to God this thing's going to work.
20:51
And then you get up the next morning and it's like, it's like
20:53
Ralphie on Christmas Day. It finally came.
20:55
It finally came. Check it out.
20:57
The airlock is bubbling and you're like, yes, I'm making.
21:01
Fear it is working. The process is.
21:03
Working. It is working exactly.
21:06
What are your guessing? And forgive me, I don't recall
21:08
who it was, but you'd ask them kind of what advice would you
21:10
give them? They said get a mentor and and I
21:13
think it was great advice because just as you talked
21:16
about, when you when you first get into it can be daunting and
21:19
I remember getting into daunting is in what the hell do I need
21:23
equipment wise? You could probably go out and
21:24
spend a whole bunch of money on shit you don't need, but you can
21:28
keep it simple too at the same time and don't you don't need
21:30
all these extravagant things to, you know, to start making beer.
21:33
And I thought that was good advice from from one of your
21:35
guests. Yeah, I think that's a big thing
21:39
because usually whenever I brew it, it's become a solo project
21:42
now sometimes. But my friend Aaron always
21:45
brewed with me from the beginning.
21:46
So it's always good to have an extra hand, someone to bounce
21:49
ideas off of and, you know, just kind of boost your confidence
21:52
level a little bit, especially when you first start because
21:55
it's something different that you're not used to doing.
21:57
You know. You know, it's similar to to
21:59
cooking a meal or something like that.
22:01
You just follow a recipe and, and that's about it.
22:04
But also, whenever there's some terminology there that you're
22:06
not used to or some equipment that you're not used to, it's
22:09
nice to having someone there that can just kind of hold your
22:12
hand through it and, and, you know, answer some questions
22:15
along the way or kind of just give you some, some reassurance
22:18
that you know, you're not doing, you're not going to mess this
22:21
up. Yeah, yeah.
22:23
And if like, yeah, somebody's probably experienced something
22:26
already, maybe you hadn't yet, like Oh yeah, don't worry about
22:28
that, it's fine or that's what to be expected or, or you fucked
22:31
up. Yep, you fucked up but.
22:35
It but it's also like if you, if you do fuck up, like embrace it,
22:39
it's fine. Yeah, in in the end, you're,
22:41
you're going to have beer and whether it's not good, whether
22:46
it's good, you, you learn from that process.
22:49
So each little thing that you go through, you know, it, it's all
22:52
learning opportunity. And you're like, all right, now
22:54
I now I know what not to do that you know, on the next batch.
22:58
And probably a question for the for the both of you, because
23:00
we've had a lot of brewery owners on where we get somebody
23:04
to brews beer. And I love, I mean, we, we've
23:08
had so many great ones on when we had founders on not long ago.
23:11
And I mean, we had the hemper up there and he was fantastic.
23:15
But I'm like, after all these years, I mean, where do your
23:18
ideas come from? I mean, and then, you know, and
23:21
that was a question for him, but even for both of you and Scott,
23:24
I know where your a lot of ideas come from, but even for the both
23:27
of you, you're sitting at home or you're you're out someplace
23:32
and you're you also, you have this idea and you're going, this
23:34
is the kind of beer I want to make this week or maybe today.
23:37
Is that is that is that, is that the planning stuff for you guys
23:40
or how does it work? I think for the most part when
23:45
we first got into it, we were just doing the, you know, the,
23:48
the one all kits, the one that you know, you order a kit, it
23:51
comes with the malt and the, you know, like a pound or two,
23:54
especially malls. Then you got the extract and all
23:57
of that. But over the years it's gotten
23:59
to the point where if I go out and I like a beer that a brewery
24:02
has, I'm like, you know, I'm going to figure out a way to do
24:06
this. But you know, and, and again,
24:10
Nick's dad calls me the old feller.
24:12
I've been home brewing since 2007.
24:14
And I've just, I, I, I'm not an expert at it in any way.
24:19
I'm just something I'm really passionate about.
24:21
So what I did, I delved into it to where I read so many books on
24:26
hops and malts and profiles of different beers and I think my a
24:31
wife or my daughter got me a book with a bunch of clone
24:33
recipes in it. That it's commercial beer, but
24:37
it breaks it down to your level of home brewing that you can
24:40
make that beer like I did a, a rogue dead guy L that you
24:44
couldn't tell the difference between what I brewed in the
24:46
real thing because it was the same recipe.
24:49
But you know, founders and I think, you know, I, I, I
24:52
listened to that episode and I think it was the one of the
24:55
Brewers that says, you know, they have so many core beers
24:58
that they really can't think outside the box and come up with
25:02
new stuff. Like they they got to keep the
25:04
stuff all year long and they'd have to plan out two or three
25:07
years to come up with a new beer.
25:10
Yeah. And that, and that's something
25:11
Nick and I have always talked about like home Brewers.
25:13
We're we don't, I can open my kitchen cabinet and go, oh, I
25:17
got a bottle of agave. Well, I'm I'm going to make an
25:20
agave wheat beer. I'm just going to do it.
25:21
It's just, you know, yeah, that that's what it is.
25:24
We're not locked into like having to answer to someone
25:28
about we brew beer for us that we like and that, like I said,
25:33
we go out somewhere and I'm like, you know, I see like white
25:35
chocolate and I'm like, oh, I can make a beer with that.
25:38
And that's basically how it comes up.
25:40
But most of my beers are just either think about them, right?
25:43
I open the cabin, I'm going, oh, I've got a, a 1 LB thing of
25:48
coconut. I'm going to make a coconut
25:49
brown ale. That's kind of how I come up
25:51
with my stuff. Well, and founders, I'll tell
25:54
you, you mentioned them and they, they are, that's a
25:56
different breed, obviously, because of who they are.
25:58
And and you know, if people are, we talked about that.
26:03
And, you know, I asked him, I said, I remember the first
26:05
founders Bureau that I had was the Founders Day All Day IPA and
26:09
where that's gone and where that's taken off.
26:11
But it's the demand and the expectation level.
26:14
That's why they've gotten so big.
26:16
But they have to keep that cycle going.
26:18
Otherwise, you know, there goes your business right there.
26:21
So they're obviously there is a big difference between, you
26:24
know, what they're doing and what a home Brewer is doing.
26:26
But you guys are still getting there.
26:27
You're still drinking some great beer.
26:30
Yeah, and I'm with Joe, you know, I'm kind of the same way.
26:35
It's kind of nice having the flexibility to do what you want
26:37
to do with it. But I think a lot of my
26:40
inspiration comes from, you know, just using the resources
26:44
that you have around you. And I think online resources are
26:47
vastly underrated for anyone who doesn't have access to like, you
26:51
know, a home brew club or something locally that that you
26:54
can bounce ideas off of. So for example, if if you're a
26:57
member of the home Brewer association, they have a whole
26:59
forum you can get online and chat with that.
27:01
You have archives to their magazines from years and years
27:05
and years. And they have a whole list of
27:06
recipes and clones and stuff like that that you can follow.
27:10
So I mean, if, if there's anyone out there listening who's
27:13
looking to get into that, I would definitely start on the
27:16
online route as well through either the home brew association
27:19
or like somewhere like brew your own magazine.
27:22
They they have a bunch of articles and recipes and
27:28
articles and stuff that you can read on there as well.
27:31
And, and for stuff that you make, even though you're, it's
27:33
not Willy nilly, but you're finding stuff, you still want to
27:35
drink it at the end of the day, right?
27:37
You want to make something that you want to drink and maybe
27:39
share with people too. So you know, you want something
27:41
palatable. And you guys have enough
27:42
knowledge to be like, OK, I can take these ingredients and make
27:44
something I think will be good and some kind of style?
27:48
Well, yeah, what it is I think. I think the more you get into
27:51
this, it's not even a hobby anymore.
27:53
It's a passion. For me, it's like, it's like,
27:55
whatever, if I could just stay home and brew all day, I would
27:58
do it. But I don't think the wife would
27:59
let me do that. But.
28:02
But what what it is, the more you get into it.
28:05
And this is where Nick and I, you know, we've kind of, you
28:08
know, we, we've done a podcast episode just about hops, like,
28:11
you know, the Holy Trinity, like, because we've learned over
28:15
the years, like once you get into it, you learn about the
28:17
different hops and the different malts and you can sit there and
28:20
go, well, I want to make this type of beer.
28:22
And once you get to the point where you're knowledgeable about
28:25
most of the ingredients, you know, if you want to make a a
28:28
pilsner, you're going to know what malt to use and what hops
28:31
to use. And, but at the end of the day,
28:33
it just comes down to throw a bunch of stuff in a pot, get it
28:36
boiling and just go on with it. I mean, Yep, we're not solving
28:40
the world's problems. We're making beer, right?
28:43
And you know Charlie Papazian, greatest phrase ever in our home
28:48
brewing community is RDWHAHB. Relax, don't worry, have a home
28:53
brew. At the end of the day, you're
28:55
making deer, right? Just enjoy it, embrace it.
28:59
And in a week or two you're going to crack open a bottle or
29:03
you're going to open it, tap and that's going to pour into a
29:05
glass and you're going to be like, I freaking made that.
29:08
And it's going to be one of the either the one of the greatest
29:11
things ever. You're going to be like, oh, I
29:13
might want to tweak that next time.
29:14
Yeah, yeah. Those are the ones you don't
29:17
share so much. No, not so much.
29:19
This one's just for me right now.
29:22
I got friends like, oh, you're making this thing.
29:23
I'm going, yeah. Can I try it to be determined?
29:27
Yeah. It's got to pass my quality
29:29
control, you know what's it called it?
29:32
Yeah, it's it's be the IPA. I'm not sure yet.
29:36
I couldn't tell you how many times that my wife gets on me
29:40
because I make a beer, put it on tap, and I don't.
29:42
I don't have a name for it, and all of our tap handles are like
29:45
chalkboard handles, so you can write it in and it drives her
29:47
nuts. If I don't have something
29:49
written on that handle where she writes it, she has better
29:52
handwriting than I do, but it'll sit there for two months without
29:56
a name. With nothing like not even a
29:58
style like this is a cold shirt or anything like that.
30:00
I mean I know what it is, I just don't write it on here.
30:02
It just calls. It beer this is.
30:04
Rap beer. Rap beer.
30:06
Yeah, Beer 1. Beer.
30:07
Yeah, Beer 1. TV.
30:10
Right. Like, I know what it is and
30:11
that's all that matters. She's like.
30:13
So, Joe, not only. Is this, well, you can just tell
30:16
by color, right? Like, oh, that's the Porter.
30:18
OK, I. Don't know.
30:20
As soon as it pours, you're like that one.
30:22
That one. So Joe, not only do you do you
30:27
brew beer, but you work at a brewery, so you're around beer
30:31
all the time. Yeah, I was.
30:35
I was lucky enough June of last year to land a job with Waikiki
30:41
Brewing Company. And I've been a big fan of them
30:42
when they first opened in 2015. And I had a weekly pilgrimage
30:46
down there every Thursday and I went to their anniversary
30:49
parties. And you know, Joe Arenden, one
30:52
of the original guys that, you know, open the brewery, told me
30:56
he goes one day we're going to get you to come work for us.
31:00
Well, Fast forward 10 years later or nine years later, I I
31:04
got hired to work for him. But I actually run their tap
31:07
house on the West side of the island.
31:10
So we have all Waikiki brewing beer on tap.
31:13
We have a couple local we bring in like Hanukkah.
31:15
We keep it all island inspired beer.
31:19
And yeah, I, I was lucky enough to, to land a job in the
31:21
industry and yeah, I love it. Yeah, I know, I know.
31:25
It's a job. Sorry, Scott, go ahead.
31:27
No. I was just saying real quick,
31:28
like, I know it's a job, but still, it's got to be like a fun
31:30
job, right? It's not digging ditches, right?
31:32
It's like you're in something that you love to do.
31:35
Is it? Do you feel like that?
31:37
You know, I, I think I said it when we had the guy on from
31:41
Ivory Beer Company. It's like any other job.
31:43
You have your good days and your bad days.
31:46
It's not always the greatest job in the world.
31:49
And that's the thing sometimes when people, when you take what
31:52
you love and you make it your job, it sometimes doesn't feel
31:56
like a job anymore. But I can honestly say I get to
32:00
get up and go to work every day and it's beer.
32:04
I mean, at the end of the day it's beer.
32:07
And I get to, you know, as someone who come in and they go,
32:10
I don't like beer. I'm like, no, you just haven't
32:13
had the right one. And I've got 8 taps that I can
32:15
play with and let him try everything or guest beers and
32:18
cans or whatever. And so yeah, it's like any other
32:21
job. Good days, bad days.
32:25
So Joe, do you ever do any arm twisting since you home brew and
32:29
say hey maybe here at Waikiki you can try my beer?
32:34
Maybe. Maybe.
32:35
Getting on tap. I I went down to our what we
32:39
call our OG location. It was the first Waikiki Brewing
32:42
location that opened a couple weeks ago and brewed with the
32:45
head Brewer and one of the other guys had a blast of a day, just
32:48
brewing all day. And we talked a little bit about
32:51
that. And I, I, I do like an Elsfrail
32:54
S double IPA every year and donate money.
32:57
I'm, I'm big into it. I believe in it.
32:59
It's a great thing, but I'm kind of in talks with them.
33:02
They've asked me, you know, can, can we have your Elsfrail S
33:07
double IPA? We'd like to brew it.
33:09
So I'm, we're in the process of figuring out, tweaking it a
33:13
little bit and see if we can make it come to bed.
33:15
That's the first time within almost a year I've been working
33:17
with that. They've come to me and said,
33:18
hey, we've noticed you've done this two years in a row.
33:21
Would you be interested in kind of like doing this with us?
33:24
And I'm like, yeah, yeah, that's.
33:27
Cool. Would that be considered like
33:29
some? Would that be considered like a
33:30
collab with them or how would that work?
33:32
Would they just would just be their beer or?
33:35
Well, no, it's my recipe. And so it would be one of those
33:38
kind of like weird things. It's like, you know, Waikiki
33:42
Brewing in collaboration with The Rock and JY Home Brewery or
33:45
whatever you want to call it. It's still my recipe, but they'd
33:48
have to tweak it to a big 7 barrel system and that can
33:53
easily be done. But, you know, they've kind of
33:55
noticed the past two years and I've been posting about it and
33:58
all that and it's like it's something good.
33:59
And I think last year there was only me and one of the brewery
34:02
in the whole state of Hawaii that did it.
34:03
I wish more people would would get on board with it because
34:06
it's a great organization, but yeah.
34:12
Awesome. Well, you guys have done 9
34:14
episodes. Does it feel like 9?
34:17
Because dude, you're racking them up.
34:19
You guys are racking them up. And it's not only nice like
34:22
you've done 9, it's a bunch. Yeah, I mean, it's definitely
34:26
come along quicker than we thought.
34:28
And I think we we caught on quicker too than we thought we
34:30
would. You know, it's still a learning
34:31
process and everything, but we've definitely gotten the hang
34:34
of it. We've kind of gotten the
34:36
camaraderie and, and the questions and everything down a
34:39
little bit. You know, sometimes we get a
34:41
little robotic and we've talked about that.
34:42
So that's something that we're going to work on.
34:44
I'm trying to make the conversation flow a little bit,
34:47
a little bit better from episode to episode.
34:50
But it definitely doesn't feel like we've been at this for
34:54
almost 3 months now. I mean it, it still feels like
34:56
we're still starting up and still throwing around ideas and
35:00
each episode we end up with 5-10 more ideas.
35:03
And yes, we can go this way. We can go this way.
35:06
We can talk to this person and this person and this person.
35:08
And you know, next thing you know, you got a list of 50
35:10
things that you want to try to do or people you want to get on
35:13
and you're like, oh shit, where do we go now?
35:16
Just yesterday and yeah, just yesterday and today, Scott and I
35:21
were texting back and forth for probably, you know, probably at
35:25
least 50 different text messages yesterday, today about ideas
35:29
that we, you know, we have from previous episodes.
35:32
And let's take it in this direction or let's, you know,
35:35
down the road, let's talk to these people or that people.
35:37
And so I get it. But you know, it's fine.
35:40
Don't be too hard on yourself because I'll tell you in the
35:42
beginning and when, when Scott and I started doing the podcast,
35:47
I was a little, maybe a little robotic because, you know, back
35:52
in the day, I've been out of it for a long time.
35:55
But back in the day, I used to work in radio, radio news or
35:58
whatever. So I had this news background
36:00
and we'd get people on. I'm like, I'm going to do this
36:01
interview, you know, and I haven't, I haven't done, I work
36:04
in healthcare now, but it's kind of like, you know, it's, it's
36:06
like you're still, you're still used to still get out on that
36:10
bicycle when you're riding it. And so we'd get people on and
36:13
I'm like asking these questions, like tell me your statistics of
36:17
how many. And they're like, I don't know.
36:18
And I'm like, so I don't really do that anymore, you know, And
36:22
if there's like specific questions that I may have
36:26
beforehand, I go, I'm going to ask them beforehand if maybe
36:30
they know. And if they want to tell us,
36:31
that's fine. But now it's just all like,
36:33
let's just keep it light and have fun when I want to get too
36:36
serious. So I think sometimes in the
36:38
beginning I was finding my, you know, my pathway of not being
36:42
like this, this serious guy. We're talking beer, you know,
36:46
so. He used to.
36:47
Hit a. 50 minute mark At the 50 minute mark, I could see his I
36:50
could feel his stare coming through like wind.
36:53
Wind it down and like we're sending a couple, a couple
36:57
episodes. Like I could see Steve looking
36:59
at me like he's wanting. To wind this thing, it's like he
37:01
he was waiting for the commercial.
37:02
Break Yeah, I think that's another thing too.
37:05
It was like, it was like I, I did, you know, I made, I was a
37:09
producer one time too. So it's kind of like, OK, it's
37:12
OK. We got we got 2 minutes left or
37:14
whatever. And you know, and it's like, now
37:16
this is a podcast. So you.
37:18
Know you live and learn, but I we've evolved and I don't worry
37:22
about that kind. Of Stuff said it too.
37:24
There are no rules, right? They're kind of just the rules
37:26
you want to make. You know?
37:27
It's it's your thing, you know, you adopt it the way you guys
37:29
want to. Yeah.
37:31
And that that's, that's the fun part of it, right, Is, you know,
37:34
you're not held to a standard or you're not censored over
37:36
anything or you're in total control what you talk about, who
37:40
you talk to and what you say. And, you know, it definitely
37:45
makes it much, much, much easier to be able to operate within
37:48
those realms knowing that you don't really have a boundary.
37:51
Yeah. And yeah.
37:52
And like we, and that's the thing, you know, we, we have
37:53
this vision for the podcast that we don't want it to be ever seen
37:57
like a job. We both work full time job like
38:00
you guys do. This is a side project among the
38:03
other things that we have going on like on, you know, brewing at
38:06
home and all that. But Nick and I, we we had this
38:09
thing and we just want to keep it fun and light hearted.
38:12
And we said at the very beginning with our introductory
38:14
episode that if you're coming here for serious conversation or
38:17
whatever, don't waste your time. This is not what this is about,
38:22
right? And and we want to keep it that
38:24
way. And like I said, neither one of
38:26
us have any background in this whatsoever at all.
38:31
We don't. We were learning as we go, but
38:34
we're having a lot of fun doing it.
38:35
And I love getting on with him and doing the podcast and the
38:38
random stupid questions and the giraffe fox and the everybody
38:44
seems to hold on to. But that's the one thing We
38:48
don't ever want to get to the point where we wake up one day
38:50
and I'm like, I don't want to get on with Nick.
38:52
I will never. I don't want to get to that
38:54
point where that's what it turns into.
38:56
I look forward to recording with this guy and getting on with him
38:58
with the happy hours and you guys and just talking about
39:01
beer. And at the end of the day, our
39:04
our podcast, your guys, mine, like everybody else is in the
39:07
industry. It's about beer.
39:09
Remember that, right? We're not saving the world.
39:12
We're talking about beer. And, and I'll tell you, it is
39:16
great. You guys mentioned having great
39:18
partners. I've got a great one too.
39:19
And it is, man, it is so cool just to be able to, we share
39:22
editing and, and ideas and things.
39:25
And it's just a, it's a, you know, one week he puts an
39:27
episode out next week I put 1, whatever that thing is.
39:30
And it's like, oh, I'm like, oh, I don't put one out this week.
39:32
OK, good. I literally woke up over the
39:35
weekend. I go, fuck, am I supposed to be
39:36
doing something this week? But it was he, he was already, I
39:40
mean, we have a list and we, we, we know.
39:42
But it was like, I was like, OK, well, Steve's got this one, you
39:44
know, so it's a great thing where you're not having to do it
39:46
every single time and, and you can bounce stuff off each other.
39:49
It's just great having a great partner.
39:51
Well, in the beginning, because we, we basically put out an
39:55
episode every week and in the beginning it was just me.
39:57
There was editing and you know, I have an editing background and
40:01
Scott didn't. And so I for like the first
40:04
three or four months I was doing all the editing and finally one
40:06
day I said. You're going to have to learn
40:08
how to edit man if we're going to do this every week.
40:11
Yeah, but he didn't follow my advice.
40:13
I said just throw it. Just fucking.
40:15
Throw it up there. He's like, just throw it up
40:16
there. I'm like, no, hey.
40:19
You can just take the advice you gave a shit hit record and post
40:22
it. The only, the only difference,
40:24
the only difference now and, and this is really funny.
40:27
So when we created all our accounts and all that, and it
40:31
was on the Instagram, especially the he, he created the the
40:35
Brewery Underground podcast Instagram account.
40:38
And it was probably about a week or two afterwards and I didn't
40:41
even know. I'm like, oh, we have one.
40:42
OK, I didn't know. And then I would get on there.
40:45
But then sometimes when people were like messaging us, Scott
40:50
would message them and then I would message them, but they
40:52
didn't know who they were talking to.
40:53
So I finally got to the point I was like, you know what, just
40:56
Scott, you take over everybody. You know, if, if I need to get
41:00
on there or whatever and, and comment, I will.
41:03
Otherwise I'll use my, my personal account.
41:05
That way people aren't confused because they're like, who the
41:07
heck am I talking to anyway? So.
41:10
I do like fucking with people that way.
41:12
It's like I can fuck with someone this way, you know?
41:14
Is it Steve? Is it Scott?
41:16
Who are they, you know? Yeah, that's awesome.
41:20
What was what's something as you guys have been doing the
41:24
podcast, what's something that's unexpected that's come along,
41:26
whether it's been in research or technical or anything that you
41:30
guys have discovered since doing the podcast?
41:33
I don't. We've never really had any
41:35
technical issues per SE, knock on wood.
41:39
We're still early enough in that that we haven't had to fool with
41:42
that. Yeah, I don't know.
41:45
I mean, everything's shockingly gone, is gone as planned for the
41:47
most part. You know, we've had a had a last
41:50
minute cancellation recently that kind of threw us off our
41:53
game a little bit. That was probably the biggest
41:55
hurdle that we've had. And, you know, didn't really
41:58
have time to play to play catch up for that week.
42:01
But for the most part, I mean, I think we're we've both been
42:03
pleasantly surprised at the reception of the podcast.
42:06
You know, it seems like more people than we ever thought
42:10
would TuneIn are are listening. And you know, the fact that
42:14
people want to take the time to listen to two bums from opposite
42:18
ends of the country talk about beer through a microphone over
42:22
the Internet, it kind of blows your mind.
42:25
Well, I think for me, the one thing that really surprised me
42:27
was that when, you know, Nick and I first started doing this
42:30
and, you know, and I, you know, I always tell Nick that he's
42:34
Johnny Carson. I'm Ed McMahon, he's the host,
42:36
I'm the fat guy on the end of the couch, right?
42:40
Because it was his idea and I wanted to get into it with him.
42:43
But now it's really become this thing to where we're both kind
42:46
of invested in it, right? We, we are the hop in we're
42:49
drinking podcast. And the one thing that's kind of
42:52
blown me away is when we first came up with this, I reached out
42:56
to I don't know how many people on Instagram, home Brewers, beer
43:00
enthusiasts. I hate the term beer influencer.
43:02
I don't like that concept. You're a beer enthusiast.
43:07
Absolutely. They don't they didn't know us
43:09
at all like other than through our everybody enthusiastically
43:14
was like, hell yeah, we want to get on with you guys.
43:16
That was the most surprising thing with me.
43:19
Nobody was like, who the hell are you to be asking me to be on
43:21
some? Everybody was so enthusiastic.
43:25
So to me that was the most surprising thing of how many
43:28
people were just like immediately, yes, yes, yes, yes,
43:32
yes. Get us scheduled that.
43:34
That shocked me, to be honest about it.
43:37
Joe, you just gave me goosebumps because I remember reaching out
43:39
to our very first guest, which was our second episode, kind of
43:42
like you guys. And they said, and we told him
43:45
you're the 1st guest and they said yes anyway.
43:47
Like who wants to be the first one?
43:48
You guys, you guys haven't done 1 yet.
43:50
Like what the hell? But I still reflect on it's
43:52
still mind blowing. And I still to this day I got,
43:55
we got a yes yesterday. It still blows my mind when
43:57
people keep saying yes. It's like it's, it's the best
44:00
feeling. You ask them one time, it's like
44:02
they don't ask a million questions.
44:03
It says, you know, what are you about?
44:06
It's like, sure, you know, we get a little background of who
44:09
we are and like, yes. And it's like, oh shit, OK,
44:12
Steve, we got another one. Yeah.
44:15
Yeah, and and they just. That is literally Nick and I
44:19
right there. I, I text him like, hey, this
44:21
person's on, this person's on. He's like right on.
44:23
Every time I get somebody booked, I'm like, dude, check it
44:25
out. They said yes.
44:26
Yeah, awesome. And and it just keeps coming
44:29
like we're to the point we're booked almost all the way
44:30
through April. Yes, yeah.
44:32
And, you know, it's something that we thought that we were
44:35
going to be like pulling straws to try to get someone week to
44:37
week. And next thing you know, we're
44:39
scheduling four or six weeks out.
44:41
And I'm sure you guys are the same way at this point, but you
44:44
know, it, it, it's crazy, you know, the the amount of
44:46
reception that it gets over such a short amount of time.
44:49
Yeah. I think in some aspects, aren't
44:50
we kind of booked almost to a degree almost to the end of
44:53
June? We're end of June.
44:55
We don't have this. Yeah, but we, we, we cheat a
44:58
little bit. We love 2 parters.
45:01
This will be A2 parter, I'm sure.
45:05
But what that does is it gets them stacked up.
45:07
You know, like we got a lot of guests still, but it stacks them
45:10
up, right? We can go, we can go on vacation
45:11
for two weeks or something. We still got stuff that can fill
45:14
in. So we got a lot.
45:15
So we like that. It's a bit of a cheat.
45:17
That's right. You want to hear more from Joe
45:19
and Nick, you're going to have to wait.
45:21
So Part 2 come right. Hey, there's there's something I
45:28
want to talk to you about you guys.
45:30
And it's an it's an IPA conversation.
45:33
And Scott knows, I think, where we're going with this today.
45:36
And this is great because you got 2 hop heads right here in
45:38
front. Of us and I.
45:40
Pee. I pee a lot.
45:42
Yeah, I know. I same here.
45:45
So one of your, so one of your episodes?
45:48
It burns when IPA. It burns when IPAI was about to
45:51
say that. Funny, funny.
45:56
I know, I know both of you guys love Ipas and I and I have
46:00
gotten into Ipas a lot more over the past year or so, but there's
46:04
one that I'm trying to get into more.
46:07
I'm starting to like a lot more. I'm not completely there yet,
46:11
but I'm almost there. And Joe, you could appreciate
46:14
this. It's the West Coast IPA style.
46:19
And I heard you on a podcast say something like some people
46:23
describe it as cat piss, if I got that right.
46:26
Yeah, yeah. Elaborate.
46:28
What it is is it's so West Coast Ipas are so dank and Piney.
46:35
And if if you're new to the West Coast IPA style, I don't think
46:39
you're ready for for what type of IPA that is.
46:43
It's not your hazy, it's not your juicy, it's not your double
46:46
drop. This is just a straight West
46:50
Coast IPA brewed with dank hops. And when people first smell them
46:55
or try them, the first thing that people think about is it
46:59
smells like cat piss. And and if you have cats, we all
47:04
know what that smells like. It's not that, but it's got that
47:07
kind of like really strong, tiny, just overwhelming dank,
47:14
hot flavor. But that's the main
47:17
characteristic of a West Coast IPA.
47:19
That's what you want out of a beer like that.
47:21
It should be clear, not quite like a pill.
47:24
You should be able to see through it.
47:25
Just a nice to see right through it.
47:27
But man, it's like what when it pours out of a tap and and I'll
47:31
use my wife as a reference when I crack open a West Coast IPA,
47:36
her face immediately goes, oh, because she can smell it.
47:41
Yeah, so. But but that, that's my favorite
47:43
style of beer. Nick, I'll turn it over to you.
47:46
You and I are both hot heads, man.
47:48
Go ahead. Yeah, Iipas for days.
47:51
So and and it doesn't matter the kind like I'm big in the hazies
47:55
right now. I'm, I'm big on the Hayes train,
47:59
but any type of IPA, whether it be just a classic American IPA,
48:03
West Coast hazy session, any of them like like right down my
48:07
alley. And they all have different
48:08
characteristics, right? Like, like Joe said, your, your
48:11
West Coast is going to be your, your typical bitter Piney bomb.
48:14
You're going to get that clean, crisp taste and finish of a
48:18
pilsner, but you're going to get that strong hot bite of an IPA.
48:21
And then you get into the the opposite side where you get your
48:25
hazies to where you're going to get a little bit of a of a hot
48:28
bite sometimes, but you really get those tropical citrus fruity
48:31
notes that is, is is a little bit more appealing to, you know,
48:36
the typical craft beer crowd because I haven't met a craft
48:38
beer fanatic that jumped straight into an IPA and loved
48:41
it. So hazy says that guy.
48:45
But, but, but hazy beers have been, you know, a big transition
48:50
beer for for a lot of people that, you know, weren't into
48:53
that whole IPA thing. So in a way, as, as as many
48:57
people hate it, you know, there, there's a lot of haters of hazy
49:00
Ipas and what, whether they're an actual beer or, or what have
49:03
you, but you know, they, they've gone a whole, a long way of
49:06
getting more people involved in it.
49:07
So yeah, Ipas are definitely are definitely my favorite.
49:11
But at the same time, I enjoy a little bit of everything.
49:13
You know, I just as equally enjoy, you know, a barrel aged
49:17
stout or a, you know, a nice clean logger or even the
49:22
occasional fruited smoothie sour.
49:25
But I don't call it beer. I call it fruited seltzers.
49:27
But that's another conversation for another day.
49:30
But but yeah, I, I mean, it's, I don't know.
49:33
I'm a Swiss Army knife of beer loving.
49:36
I am too bad what you described though.
49:38
What you described is exactly where I think Steve is right
49:41
now, kind of that transition from hazy Ipas who we who he
49:44
loves and transition that West Coast and and and not trying to
49:48
like them, likes them, but now trying to expand on that.
49:52
Yeah, and I'll tell you, it's a, it's a, it's been an interesting
49:55
transition as far as like Ipas, because I've not, I've never
50:00
been anti IPA at all. I mean, in the how many years
50:03
I've been drinking craft beer or whatever.
50:06
But I would say that when I would get in in part, I would
50:10
say the, the, the starting the podcast actually has gotten me
50:14
more on the IPA train. You know, before we started this
50:18
podcast, I was, I was out there, I was drinking all kinds of
50:20
different beer styles. But if I were to go into a
50:23
brewery, a lot of times I wasn't, I wasn't going for the
50:26
Ipas. If I was purchasing beer, I
50:30
wasn't purchasing too many Ipas. And again, I wasn't anti IPA.
50:35
It would just like, you know, I'm, I'm doing other things and
50:37
you get into like the repetition.
50:40
So all of a sudden I started drinking some Ipas and I'm like,
50:43
OK, and I like these. And I remember one of the very
50:47
first podcasts that Scott and I did, we, we did it with a guy
50:52
and we had gone to his, he was the Brewer at the, at this
50:56
brewery in Nashville. And we'd gone there first.
50:59
And then we got the guy on and they were talking about this
51:02
particular IPA that they both love.
51:04
And I'm listening to the conversation because I had it
51:06
too. And I'm like, I really wish I
51:08
could appreciate that IPA more that they are appreciating.
51:12
So I'm just going to have to drink more.
51:14
I'm going to have to get into them more.
51:16
And so over time, you know, as he said, the New England, the
51:19
guy, you know, the the hazies, I've gotten into the West Coast,
51:24
Joe, I'm starting to get there. I would say I'm about 65 to 70%
51:31
there on liking West Coast Ipas. But some of the characteristics
51:37
that you were talking about on one of your podcasts, I started
51:40
laugh. I've never thought it tasted
51:41
like cat piss. I wouldn't go back to it, but I
51:46
started, I started listening to it and I'm like, yeah, that's
51:50
kind of the way it is. But I had and, and I, I was
51:54
going and we'll talk about the untapped app in a few minutes,
51:57
but I was going on my untapped app the other night.
52:01
I would look and I'm like, OK, I checked in some West Coast Ipas
52:05
in 2024, 3.75 on Untapped is like, you know my line of like
52:12
if, if, if I'm checking in at that, then they're good.
52:15
I'm going to drink them again. I haven't gotten into that like
52:19
that mark of like even if, even if it wasn't on untapped, even
52:24
if I was reading a beer from 1:00 to 5:00.
52:26
I haven't reached that threshold as of yet of rating a West Coast
52:33
IPA on like a four level, a 4.5 O or A5, but I feel like I'm
52:38
getting there. So when you first drank your
52:42
first West Coast IPA, Yeah, what was your reaction to it like?
52:46
Do you remember the first one you had?
52:51
Scott and I actually were talking about that earlier
52:53
before we even started this podcast.
52:55
I'm trying to think it's probably been at least 5 or 6
53:00
years. It's probably been beyond that.
53:01
But the, the ones that I can remember was about 5 or 6 years
53:05
ago, I was at a brewery in Cincinnati called Third Eye.
53:09
And they, they've won awards for their West Coast Ipas at like,
53:14
you know, beer festivals and stuff.
53:16
And I went in there and I'm like, OK, I'm going to, I'm
53:19
going to try it. And I had it and I went, I can't
53:23
imagine what the big deal is about this.
53:25
But here's here's the key of that.
53:27
And we'll talk more about that about this, you know, when we
53:31
talk about the Untapped app in a few minutes.
53:33
Am I shitting on it? Absolutely not.
53:36
Absolutely not. Because it just wasn't my style.
53:39
Doesn't mean it's a bad beer. It just wasn't my style of beer.
53:44
But we, Scott and I have talked about this a few times on our
53:47
own podcast. And I like, and I like these
53:50
conversations. I like to revisit.
53:53
And I'm going to go back to that brewery and revisit the beer
53:56
that I had maybe five years ago and see what I would rank it
54:00
today. And I'll bet you I would like it
54:03
even more now. Yeah.
54:07
Your, your palate probably is, is, is evolving too at the same
54:11
time, not only just your mind, but your palate's probably
54:13
changing too. Like, you know, I would say, I
54:15
think Joe, you alluded to this earlier, like, hey, I, you ever
54:18
found the beer yet I don't like Ipas.
54:20
Maybe you haven't found that beer that that happened to me
54:24
that bridges that gap like, Oh no, Oh, I like that one.
54:28
Now let me explore this this this thing now further.
54:32
Yeah, because what happened is I think we all on this, all four
54:35
of us, we started out drinking the micro beers.
54:37
That's how I mean what our dad was drinking, not thinking.
54:41
Dave said it last week on the podcast.
54:42
Well, that's what your dad was drinking.
54:44
Like my dad was drinking PBR and Olympia.
54:46
So that was my entry into it. That's.
54:49
What you had, that's what you. Had and and then, you know, I
54:51
had a Sierra Nevada and I'm like, are you kidding me?
54:56
Great beer. And then what got me on West
54:58
Coast Ipas when I was stationed in Puerto Rico when I was in the
55:02
military, There's a brewery there called Old Harbor Brewery
55:05
and they're still open now. It's the oldest brewery on
55:07
Puerto Rico. And the brewmaster there was a
55:10
German trained brewmaster named Wolfgang Wendell and Wolf and I
55:14
got to be really good friends. So a vet and I went down to the
55:17
brewery one day and he put this beer in front of me and I'm
55:20
like, what is it? He's like just drink it.
55:24
I took 2 drinks out of that and if you guys have ever seen the
55:27
movie Beer Fest, it was one of those where I looked up at the
55:30
light and held the beer and I'm like, this is beautiful.
55:36
It was a West Coast IPA. And.
55:38
I have never looked back since I didn't have this taste like cat
55:43
piss. I didn't have this.
55:45
Oh my God. It like literally, it was
55:46
literally like like, like I found my beer and that's what
55:51
got me into it. But it took, you know, and this
55:54
guy's become a real good friend of mine and he works for EC
55:57
Dolls over in Sweden. I was their director of brewing
56:00
operations. We still talk on DM all the time
56:03
on Instagram. We're really good friends on
56:06
this guy was my biggest inspiration for home brewing and
56:10
getting into beer. And I took him like a blonde ale
56:12
that I brewed the first one and he's like, this is amazing.
56:14
I'm like, don't mess with me, dude.
56:16
It's fucking horrible. Like no, this is really good.
56:20
You let me come down and brew with him one day.
56:22
He became a really good friend, but had he not put that glass in
56:25
front of me, I wouldn't be in love with West Coast Ipas.
56:28
The dank, the Piney, the resinous, the what I like to
56:32
call getting thrown down and assaulted with hops.
56:35
You can't put enough hops in a beer for me.
56:38
But what I understand not everyone is going to like that
56:40
style. But for someone to say I I don't
56:44
like beer. It's not that you don't like
56:46
beer. You haven't found the style that
56:48
you like. So don't say you don't like
56:50
beer. Yeah, I don't care if you grab a
56:52
Miller Lite or a butter. Just drink something that you
56:55
like. I don't care what it is.
56:57
But don't say you don't like beer.
57:00
Right. And and Joe, following up on
57:02
that too, one of the things that when you were describing why
57:06
people may not like West Coast Ipas on your podcast episode
57:10
that I heard was you were talking about the bitter taste,
57:13
the bitterness of it. And I think that's been probably
57:17
the biggest stand out for me. And I'm like, yeah, this is just
57:19
so this one maybe is just a bit a little bit too bitter for me.
57:22
But again, I'm getting there. I feel like I'm I'm going to
57:26
reach that threshold. So, you know, talking about that
57:29
last last summer, you know, I did this summer tour and it was
57:36
called the the summer tour of Ciders and Seltzers because the
57:40
reason I did that was we were talking all.
57:43
Because I wouldn't, yeah. Because Scott wouldn't I, I took
57:47
one. I took one.
57:48
I took the sword. Yeah.
57:50
Scott wasn't going to do it. I was going to do it.
57:51
I'm like, I'll do it. You could you could appreciate
57:55
this, Joe. I would think working at a
57:57
brewery, you know, we were talking to all these brewery
57:59
owners and they were talking about, you know, how much things
58:03
have changed in the craft beer business that people are also
58:06
liking seltzers and ciders. Well, I got to tell you, my
58:10
introduction to Seltzer's insiders was like very small.
58:15
Maybe I had like one seltzer in my life.
58:17
I had a couple ciders. So I just went, you know what,
58:21
I'm going to, I'm going to take one for the Brewery Underground
58:23
podcast, and I'm going to take the summer and I'm going to try
58:26
some of these and there's an episode out there people want to
58:30
listen to that. But this summer my tour is going
58:35
to be West Coast Ipas. I'm going to seek them out and
58:40
I'm going for that 4 mark and I'm going for that 5 mark, baby.
58:44
That's what I want to do on on my summer tour, West Coast Ipas,
58:47
and when the summer ends, I'll report back.
58:51
We're going to go ahead, Nick. I was.
58:53
Going to say Steve is on the hunt for the ultimate liquid
58:55
pine cone. I'm putting him on a boat for
59:01
three months and he's going to make notes and he's going to
59:03
come back and he's going to report back.
59:05
All right. The ultimate glass of cat piss.
59:08
I can't wait to hear about it. There's your episode name for
59:13
the for the fall. That sounds.
59:16
Good, but we already. Have a beer too.
59:18
We'll have to bring you guys back on.
59:19
So yeah. The cat pissier the better.
59:23
Yeah, exactly. Sounds like a good yeast
59:26
infection beer. There you go, make make.
59:29
Note of that. What's funny that there's that
59:31
that brewery on Instagram, Salt and Oak, they're just like a an
59:35
AI brewery and I have AT shirt that I bought from them that's
59:39
got a picture of a pissed off cat on it and it's cat pissed
59:43
double IPA. Oh, I can.
59:47
Appreciate that that. Has already passed.
59:49
It out that is good that's. Great.
59:51
Hey, Speaking of West Coast Ipas, one of the most famous
59:54
ones, at least for us and maybe not for you guys so much if you
59:58
get it a lot, but plenty, the elder.
1:00:02
How do you guys feel about plenty?
1:00:03
It is like kind of the ultimate West Coast IPA, at least.
1:00:06
In a lot of people's minds, how do you guys feel about it?
1:00:09
I have never had one. Really.
1:00:12
I actually that it's it's true, but it's also a lie.
1:00:17
So I I have a planning the elder in the fridge that I haven't
1:00:20
opened yet. OK.
1:00:23
But I have had what was the planning for president?
1:00:27
I had that last year and I enjoyed it.
1:00:31
Yeah. I thought it was a good beer.
1:00:33
But I know that that planning the elder, planning the younger
1:00:36
is kind of, you know, the the the end all be all quote UN
1:00:41
quote of of those West Coast IP as and I haven't had either one
1:00:44
of those yet. And I know they just in March,
1:00:46
they just had the planning the younger release.
1:00:49
So yeah, go ahead, Joe. No.
1:00:51
No, no. So I, I had never had one and
1:00:54
then my daughter and son-in-law got stationed in Fairfield, CA.
1:00:59
He's in the Air Force and he was at the Air Force Base.
1:01:01
So wife and I went up and stayed with them and the granddaughters
1:01:04
and we went up to Santa Rosa and I went to the, the, the Russian
1:01:08
River Pub because that was like, I wanted to try a pond to the
1:01:12
elder. That's like, I keep hearing
1:01:13
about this thing. People keep raving about it.
1:01:16
So I went up there. I had one and probably not going
1:01:21
to be a popular opinion to what I'm about to say.
1:01:26
It was a good West Coast IPA. I don't see what all the hype
1:01:30
was about because two days later and I had a stone IPA.
1:01:39
Way better West Coast representation of what it should
1:01:42
be. I'm not in any way bash and
1:01:45
Russian River. I would never do that.
1:01:47
I had their blind pig that was amazing.
1:01:50
I got like a flight of beer. 17 different ones they bought to me
1:01:53
and loved every one of them. I just I don't understand the
1:01:58
height of plan of the Elder. It's a great West Coast IPA but
1:02:02
there's better ones out there and that might not be a popular
1:02:04
opinion among beer people. But that's just that's just me.
1:02:07
I don't understand the hype. And you are a West Coast IPA
1:02:11
guy, so you've had several of them.
1:02:13
So you get that, you know, you understand.
1:02:15
And you know what? Maybe what it should be.
1:02:16
I can almost equate it to you guys, bourbon guys at all.
1:02:19
Yeah, yeah. So you know Blantons, right?
1:02:22
Blantons, yeah. That's the one everybody chases,
1:02:25
right. I had Steve chasing me Kentucky
1:02:26
one time, like just looking for Blantons as kind of as I was
1:02:31
getting into bourbon. And Blantons is that same thing.
1:02:35
It's the marketing again. It's not, it's a great bourbon.
1:02:37
It's it's fantastic. But you, but you chase it,
1:02:40
right? You chase it, you chase it and
1:02:41
you get it. Like, OK, OK, that's good.
1:02:43
All right, had it, you know, but there are so many things out
1:02:46
there that could be better and at a better price point too.
1:02:48
At the same time, maybe not necessarily for in plenty's
1:02:52
regard, but but it's that same thing.
1:02:55
It's like we're, we're, we're seeking this Holy Grail kind of
1:02:58
thing, or the one that they they tell us is the Holy Grail.
1:03:01
Yeah, and, and, you know, now that we mentioned that it, I
1:03:04
really wonder where all that starts.
1:03:06
You know, how how all these big names come about and, and, and
1:03:10
they're so, so known. Like you got the the plan a
1:03:13
Russian River group that have like a stronghold over the the
1:03:18
West Coast IPA. And then you go to the East
1:03:21
Coast and obviously you have like the the tree house cult
1:03:25
that's up there with hazy Ipas and, and all that stuff.
1:03:28
And don't get me wrong, like all that stuff's good, but is it
1:03:31
better than than things you can get elsewhere?
1:03:34
You know, I don't know. Whatever it is that the branding
1:03:39
and everything, they've just hit and.
1:03:41
Availability is the other thing. If you can't get it everywhere,
1:03:45
that's the one everybody wants. Again, plans, right?
1:03:48
It's allocated when it comes out and I'm righteous to get it cuz
1:03:50
everybody must have it. You know, I think Russian River
1:03:53
distributes to seven states, maybe Colorado being one, and
1:03:56
there's a few maybe in the Northeast, so they can get it.
1:03:59
But if you can get it every day, look, I can go get plenty by the
1:04:02
time I want, yeah. Not as big of a deal, you know,
1:04:04
And I think that I think that's a big point with Stone.
1:04:07
Like I think Stone makes a great beer, some of the best beer in
1:04:10
the country. And I completely understand, you
1:04:14
know, why, why Joe loves everything that they put out
1:04:16
because it's great stuff. But at the same time, you know,
1:04:19
have they kind of shot themselves in the foot a little
1:04:21
bit, you know, being available on such a wide scale?
1:04:26
Because I do, I do think that that's kind of part of it is
1:04:29
that it becomes so readily available everywhere that, you
1:04:33
know, it kind of turns that crowd away.
1:04:36
Yeah, the masses lose a little bit of interest.
1:04:39
Three Floyds was that way in this area probably most
1:04:42
recently. Yeah, like I'd go to Kentucky
1:04:44
and could get zombie dust and and everybody's chasing zombie
1:04:47
dust, right. And you go to tap room or
1:04:48
something and they give you like a 10 or a 12 ounce pour of it,
1:04:51
like something small. And then they finally got it
1:04:54
here in in Tennessee and like, I love it and I get it places, but
1:04:59
I could get it anytime I want to now, so.
1:05:00
It's not, you know, The hunt is over.
1:05:04
You You want, I want. It and I think.
1:05:06
I. Think close to the next one.
1:05:08
Yeah, I think the, the, the biggest example of that, at
1:05:12
least for me, is the hype around treehouse, you know, and and
1:05:18
I've had, you know, people send me treehouse beers and and
1:05:21
they've been good. Is it like the end all be all?
1:05:26
No, it's, it's good beer. But I think that Treehouse, like
1:05:31
Russian River, they built this kind of, you can't get it
1:05:35
anywhere but here thing with it. Yeah.
1:05:38
And it becomes this white whale of if you want it, you got to
1:05:42
come to us because we're not going to send it to you.
1:05:45
Right. And I think that's what helps
1:05:47
kind of feed the the the mystique about it.
1:05:50
But like Nick, I love seeing lines for breweries.
1:05:53
I think that's a great thing to come back.
1:05:56
And like you guys said, you know, planning the younger they
1:05:58
just had the thing sold out down the street.
1:06:02
And you talked about 3 Floyds. I don't know if they still do it
1:06:05
or not but they have like dark Lord days, like 3 days where
1:06:08
they would do dark Lord and I used to see pictures of that.
1:06:11
People lined up for like a mile to get like 4 bottles of that
1:06:15
thing. Yeah.
1:06:17
That's good for the industry, but the hype comes from if you
1:06:20
want it, you got to come to us and get it.
1:06:23
Whereas with me, with Stone, they send it out into the world
1:06:28
and go here's our beer. So there's there's a flip side
1:06:31
to, yeah, you got to come to us. But hey, you like our beer?
1:06:38
It's available in all 50 states. You can get it whenever you
1:06:41
want. So hey.
1:06:42
Joe, can I, can I just say this about, can I just say this about
1:06:45
Stone? You were talking on one of your
1:06:47
podcast episodes about Stone so much.
1:06:49
I got so excited. I want to run through a wall to
1:06:51
go get it. I mean, I was like, I was like
1:06:54
this guy is hyping up to and I went on, I went on and tapped
1:06:58
and I looked and I I checked in Stone IPA at about it was like
1:07:02
2021. So and it's so funny.
1:07:06
I've seen their beer. I think Scott, they sell Stone
1:07:09
here in Nashville. Don't.
1:07:10
Think. I think so, Yeah, I think.
1:07:11
I was going to say, it's like one of the things, though.
1:07:12
It's like so much beer, you know, so many styles.
1:07:15
And now because of you, Joe, and of course you too, Nick, I'm
1:07:19
going to have to go out. And show.
1:07:21
You, Nick? Yeah, yeah, yeah, yeah, yeah.
1:07:23
I'm going to have to. Yeah, I've got to go.
1:07:28
I got to go now because I listened to your podcast about
1:07:31
nothing. I have to go out and I have to
1:07:34
get me a Stone IPA. Well, if you can't get them, let
1:07:38
us know because me and Joe both have access to it.
1:07:40
So there you go, we. We got.
1:07:43
It to get back in your way. It does go back to those things
1:07:46
if I can, you know, you're looking on a shelf, right and
1:07:48
say, oh, I've seen Arrogant Bastard or stuff, whatever 1000
1:07:51
times. I'm just looking past it for
1:07:52
something else kind of thing. But it's always there.
1:07:54
Like if it's there, you just kind of sometimes you just look
1:07:56
past it. I'm guilty of it because when I
1:07:58
go to a liquor store, some of my favorite beers might be on the
1:08:02
shelf, but I'm looking for something new.
1:08:04
That's just the way I drink beer.
1:08:05
That's why I love to drink beer. Yep.
1:08:07
And I and I should, I should have more staples in my life.
1:08:11
It's, you know, go TOS and stuff.
1:08:12
But every time I go to the liquor store, I want something
1:08:15
new. That's that's my goal.
1:08:16
Yeah, I, I think I'm the same way, way as you are, Scott,
1:08:20
because, you know, we get so much craft beer at this point
1:08:24
that you always want something different.
1:08:26
You know, there's a couple beers that I can drink all the time
1:08:28
and I'll get a four pack of it every now and then.
1:08:31
But if I want to go out and spend 20 bucks on a four pack of
1:08:34
beer, you know, I don't want to get the same thing over and over
1:08:36
and over again. Yeah, so and and also like how
1:08:40
do you broaden your horizons if you don't try new things?
1:08:43
For sure. So anytime I'm the same way as
1:08:45
you, you know, anytime that I see something posted or you
1:08:49
know, I'll make a weekly trip to the store and just walk up and
1:08:51
down the aisles a few times just to see if something catches my
1:08:55
eye that's different. And and for that reason, because
1:08:58
it's always fun to try those new things, especially once your
1:09:01
palate is evolved enough to to appreciate them more.
1:09:05
That's a great point. You can get a four pack of
1:09:07
singles, like that's how I get, and you could have four
1:09:09
different styles in that thing and like, hey, maybe, yeah, I
1:09:12
like Berliner. I know what a Berliner is, but
1:09:13
you get throw one in there like shit, you know, you haven't
1:09:15
maybe a newfound appreciation or something.
1:09:17
Just trying something new all the time.
1:09:20
Yeah, and there. And there's nothing wrong with
1:09:21
that. And, and there's also nothing
1:09:23
wrong. We talked about it earlier with
1:09:25
coming across a beer that you don't like.
1:09:27
And that's part of the learning process too.
1:09:30
Like like you were saying Scott is, you know, it's not that and
1:09:35
I think Joe was saying it too. It's not that you don't like
1:09:36
beer, you just don't like that kind and you're not going to
1:09:39
know that until you try it. But at at the same time, you
1:09:43
know, going back to the untapped conversation, my one of my
1:09:45
biggest pet peeves are those people that just bash a beer on
1:09:48
untapped because they don't like it.
1:09:50
And and it it drives me absolutely nuts because for, for
1:09:54
example, I I don't like hath of isens.
1:09:57
I just I that clove banana Ester.
1:10:00
I can't, it's too much for me. But if I try one and I don't
1:10:04
like it, the first thing that I do isn't going to be to open
1:10:07
untapped, give it like a .5 rating and be like, this beer
1:10:10
fucking sucks. You know?
1:10:13
It's just not, it's not my style.
1:10:15
I appreciate the the style and it, it has its place among beer
1:10:19
lovers. It's just not for me.
1:10:21
But just because it's not for me doesn't mean I'm going to go out
1:10:24
and bash it to the world either. Nick, I was just listening to
1:10:27
your episode 9 this morning with you guys and when you were
1:10:31
talking about that on the untapped tab, and it was funny
1:10:34
because I think one of the exact quotes you said was you go into
1:10:38
a brewery and you see these people, they're on their phones
1:10:40
and it kind of you kind of get on there.
1:10:41
It kind of gets on your nerves because you're like, you know
1:10:44
that they're looking and they're trying to figure out, do they
1:10:46
want this beer based on the universal ratings?
1:10:49
See, I'm just the opposite. I go in, I don't look at
1:10:53
necessarily the universal ratings because I don't care
1:10:56
what the universal ratings are. I go in and I'm looking on my
1:11:00
untapped app to see if I've had this beer before and if I
1:11:03
haven't, there's a good chance I'm going to get it.
1:11:05
Now, I may look to see like if you've rated it or if Joe or you
1:11:09
know, Scott, if you guys have rated it in to see what maybe
1:11:13
you're looking at looking at it, you know, but I want to get it
1:11:17
and if I don't like it, I don't. I mean, even before we started
1:11:22
this podcast and we were talking to brewery owners, I wouldn't
1:11:26
very rarely would I ever rate a beer under 3.25.
1:11:31
And if and if I I've got to the point now that if I don't like a
1:11:34
beer, if it's if I'm rating it like a 3.5 O, that's that's as
1:11:41
low as I'm probably going. To go because it.
1:11:43
May not be, it may not be my style of beer, but I don't, I
1:11:47
don't want to crap on on the beer industry as a whole, you
1:11:50
know, just because I mean, I don't like, you know, I like IP
1:11:55
as I don't like grapefruit. If it's like a total grapefruit
1:11:58
IPA. I'm I've never liked grapefruit
1:12:00
in my life. So if I try 1 and I don't like
1:12:04
it, well, it's kind of stupid to get on there and go, Oh, this
1:12:07
thing is A1 because I don't like grapefruit IPA.
1:12:09
Well, that's kind of ignorant. So I wrote, I wrote down a note
1:12:14
for this episode and I and I said maybe we need to come up
1:12:18
with an app called the Common Sense Beer Rating app.
1:12:22
What do you guys think? How would you how would you vet
1:12:28
those people that get on that half or just.
1:12:31
You know, like common. Sense I don't know.
1:12:33
I think, I think that I talked about it last week with, with
1:12:37
Nick and, and, and Dave that, you know, my problem with
1:12:40
untapped is like, I'll use an example.
1:12:43
I am not a fan of sours. I don't like them.
1:12:46
I will never like them. I'm like the green eggs and ham.
1:12:48
I don't care if you put them on a train, eat them in the rain on
1:12:51
a boat. I, I don't care.
1:12:53
But I had a mango sour one that I got in a beer trade and it was
1:12:56
put like mango sour Margarita. It was everything that it was
1:13:01
supposed to be. It tasted like a mango sour
1:13:05
Margarita. I think I put it on Untapped as
1:13:08
a 5 because it was everything that it was supposed to be.
1:13:12
The last thing I was going to do was going to go in there and
1:13:14
give it a one because I don't freaking like, no, it's exactly
1:13:17
what the brewery intended it to be and they nailed it.
1:13:20
I literally at one point forgot I was drinking a beer and
1:13:23
thought I was drinking a Margarita because it was.
1:13:26
I don't like, I don't like sours.
1:13:28
I'm not big into porters and stouts, but I drink them and if
1:13:32
it's good, I'll give it a 5 because it's exactly what the
1:13:34
brewery intended. That's my problem with Untapped.
1:13:38
He allowed people to go on this app and bash a brewery all
1:13:43
because they don't like the beer.
1:13:47
But the beer is everything that beer is supposed to be.
1:13:52
Yeah, so I know personally I have all but abandoned Untapped.
1:13:56
I haven't posted. I, I, I just don't do it
1:13:59
anymore. All my stuff's on Instagram
1:14:02
because I just got tired of seeing people going on and doing
1:14:05
like ones and twos. And then you read it and then
1:14:08
you go out and, and I find the beer here and I drink and I'm
1:14:10
like, this is everything the label says it's supposed to be.
1:14:13
Why are you giving it a 2.5? Because you don't like it?
1:14:18
Yeah, you have those dopes out there and you just can't, you
1:14:22
can't do anything about them, you know, And it's funny, when
1:14:26
we started this podcast, I never thought about it from that
1:14:29
viewpoint. I never thought about it from
1:14:31
the and I was I don't never bash anybody.
1:14:33
I mean, shit on some Bud Light or something, but they don't
1:14:36
care. But I would never bash anybody
1:14:40
like that. But but I never understood that
1:14:41
point or never realized that point until we started talking
1:14:44
to Brewers and we started bringing up on tapped and we're
1:14:46
like, oh shit, there's a whole nother side of this.
1:14:49
You know, Sierra Nevada might not care.
1:14:51
New Belgium might not care. The guy down the street cares.
1:14:55
Yeah, right. You know, your local guy cares.
1:14:58
You know, I mean, that's, that's, that's getting people,
1:15:01
whether that, you know, people come or go to the brewery or
1:15:03
not. Well, that's the thing that
1:15:05
people go on this app and they look and, and like Nick said,
1:15:09
you walk into a brewery and everybody is on their phone.
1:15:12
Put your phone down, get a flight, talk to the person in
1:15:15
front of you, drink beer, right? Just put, put your phone down
1:15:20
and drink the freaking beer. Yeah, right.
1:15:23
I mean, now I, I'm guilty of it. You guys have seen it.
1:15:25
I will take a picture of it because it's a beautiful thing
1:15:29
in a glass. It's gorgeous, right?
1:15:32
But put your phones down, drink the beer, talk to the people
1:15:35
across from you. Go up and talk to the Brewer.
1:15:38
We want to talk about the beer. We want to talk about it all day
1:15:41
long to the point where you'll get tired of talking to us.
1:15:44
We want to talk about our beer. I I will go back and get you
1:15:48
samples out of the tank if you want to let you try it.
1:15:52
Yeah, Yeah, Keith and Cooper have talked about that.
1:15:55
You would you just start talking to him like, Oh yeah, I got
1:15:58
something back here? Yeah.
1:15:59
Put your phone away and go talk to someone.
1:16:03
Yeah, Joe, you're in, you're in the business.
1:16:04
You're on that side of the of the of the bar, right?
1:16:07
Yes, we want to be. We want to talk to you.
1:16:10
Yeah, to me, I love talking to you about the beer we have on
1:16:13
tap. I will give you endless samples.
1:16:15
I don't care. Take pictures, whatever, but
1:16:18
don't talk to me while you're looking at your phone.
1:16:21
I'm going to walk away. Yeah.
1:16:22
Oh, I get that completely. A lot of times when I walk is
1:16:26
Scott and I talk about this all the time.
1:16:27
We were actually when we had the foamy heads on last week from
1:16:31
here in Nashville. I'm talking about we go into
1:16:34
breweries and stuff and maybe we're going to take some, you
1:16:37
know, pictures from Instagram or whatever.
1:16:39
I'm like when I get into a brewery, I've got to take
1:16:41
pictures right away when I walk in because otherwise I'm
1:16:44
consumed with the conversation I'm consumed with.
1:16:47
I'm consumed by the beer. When I walk in, I probably pull
1:16:51
up my untapped app to look at the board to see have I had this
1:16:54
beer before? And then after that, the phone,
1:16:57
the phone basically is going away.
1:16:59
I mean, sometimes I wait till the next day before I even raid
1:17:02
my beers because, yeah, you get, you know, you're there to have a
1:17:05
good time. And as you said, Joe, you know,
1:17:07
you want to sit there and talk to, you know, other people and
1:17:10
talk to good guys like Nick. Over here who?
1:17:13
Yeah, is drinking, is drinking beer constantly.
1:17:17
We mean you mean walrus Nick if you saw social media.
1:17:20
Today. Yeah, my post today, love.
1:17:23
That. Cuckoo Kajube.
1:17:25
Something I want to Something I, I wanted to ask both of you
1:17:28
guys. Yeah.
1:17:30
Something I wanted to ask both of you guys.
1:17:31
Joe, this seems an obvious question for you, so I'll ask
1:17:34
Nick first is, you know, we know because, you know, people come
1:17:39
into Nashville and they ask us like, what breweries should you
1:17:41
go to? You know, what are the best
1:17:43
breweries, Nick, where you are, where you live in West Virginia?
1:17:47
So if I'm going to come there or anybody that's listening to this
1:17:51
podcast or going to listen to your podcast and they're saying
1:17:54
I want to go to West Virginia into the area where Nick is.
1:17:58
What are some of the breweries that you like to go to that you
1:18:01
can recommend for people? So that's a tough question to
1:18:05
answer. I can give you some breweries
1:18:07
that I enjoy and some that I've physically been to, but
1:18:10
breweries are kind of few and far between and West Virginia.
1:18:13
So some of the beers that I like are from four or five hours
1:18:17
away, just because everything is kind of on the outskirts of the
1:18:19
state because we're, we're in between so many different
1:18:22
places. But the one closest to me that I
1:18:25
that I really enjoy is a place called High ground brewing.
1:18:27
It's in in Terra Alta, WV, which is middle of nowhere, but they
1:18:34
make some, some phenomenal beer. It's literally one of those
1:18:37
places that you drive across the set of train tracks and there's
1:18:39
like a little barn style building back there and has a
1:18:43
big like American traditional eagle painted on the side of it
1:18:49
just like a like a tattoo. And you walk in and you know it,
1:18:53
It's just a, a concrete floor, a wooden bar, but some of the best
1:18:57
beer that I've had in the state. It's all veteran there.
1:18:59
And that's where the high ground name comes from.
1:19:01
And they make a little bit of everything from Ipas to pilsners
1:19:05
to loggers and stouts. And it's probably one of my
1:19:10
favorite places to go in person. And then another one would be
1:19:14
Big Timber is in Elkins, WV. That's probably the the biggest
1:19:17
brewery in the state in terms of the beer that they put out in
1:19:21
their, their distribution and everything.
1:19:23
You know, they're a West Virginia staple and you kind of
1:19:25
see them a little bit of everywhere that you go.
1:19:28
And then in terms of places that I haven't been, but I would like
1:19:31
to as a place called Parkersburg Brewing, which is on the western
1:19:35
side of the state, like right on the Ohio border, they're turned
1:19:38
out some phenomenal beers and they're great people.
1:19:40
I've talked to their head Brewer several times at beer festivals
1:19:43
and stuff like that. And he's just what Joe was
1:19:46
explaining. He's one of those that he just
1:19:48
loves to talk about his beer as soon as you walk up, tells you
1:19:52
character profiles, ingredients, all that kind of stuff that 95%
1:19:57
of the people that are at those festivals have no idea what he's
1:20:00
saying. But he loves it so much and he
1:20:03
just wants you to enjoy his beer.
1:20:04
He wants to explain it to you. And I think for me personally,
1:20:08
that goes a long way in getting you interested in a place's beer
1:20:11
because they have that passion that they want to talk to you
1:20:14
about it and. Everywhere that I've been, that
1:20:16
he's been at, he, he has that same amount of enthusiasm and it
1:20:19
just makes you want to try the beer and then you try the beer
1:20:22
and it, it's phenomenal. It's everything he says it is.
1:20:25
If I, if I could piggyback on that with your geography, Nick,
1:20:29
you're close to many other states too, right?
1:20:31
You got Maryland right there. You said you're close, so you
1:20:34
get beer when you What are the better states to get beer to
1:20:38
take home from based on your proximity?
1:20:43
Most of my beer the the beer store that I go to is in
1:20:46
Virginia, that that's where I get the the biggest variety of
1:20:50
it. Maryland gets a decent amount
1:20:54
and there's, there's a a beer store about an hour and a half
1:20:58
away from me that has a solid selection.
1:21:01
I don't get to it nearly as often as I do in Virginia, but
1:21:06
you know, either Maryland or Virginia is probably the easier
1:21:09
of the two. Pennsylvania has some stricter
1:21:12
alcohol laws, so you have to go to like an ABC store most of the
1:21:15
time to get something like that. And I don't go to Pennsylvania a
1:21:20
whole whole lot. So Virginia and Maryland are the
1:21:22
easier ones. West Virginia, you can get some
1:21:24
stuff, but most of it is if it's not West Virginia beer locally
1:21:29
at your typical, I don't want to say domestic, your typical
1:21:34
commercial craft beer. So your your occasional, your
1:21:37
Sierra Nevadas, your Sam Adams, your Blue moons, that you know,
1:21:40
that kind of stuff. And then Joe, how about you?
1:21:45
Because I, you know, I obviously Hawaii's different, but I, I
1:21:50
kind of wondered when, you know, when I was thinking about the,
1:21:54
you know, the craft beer experience in Hawaii.
1:21:58
I know a lot of people, obviously when they're coming to
1:22:00
Hawaii to visit, there's maybe not thinking necessarily about
1:22:03
craft beer because they got other things on their mind.
1:22:05
But do you find a lot of people that are coming there too, they
1:22:09
want to try that craft beer experience, or is it more locals
1:22:12
that that are into it? Well, I can tell you what real
1:22:16
quick I want to give a shout out to another brewery in West
1:22:19
Virginia that I'm a big fan of and Nick made me a fan of them.
1:22:22
It's Greenbrier Valley Brewing Company.
1:22:25
Nick sent me a Devil Ants IPA and a Moth and Black IPA, Two of
1:22:29
the best beers I've ever had. Greenbrier Valley Brewing is
1:22:32
another one in West Virginia that I highly recommend.
1:22:34
I wish they would have been there when I still lived there,
1:22:37
but. I'm sorry, Greenbrier, I love
1:22:40
you. I got you brother, don't worry
1:22:45
about it. So, you know, people come to
1:22:49
Hawaii, they're going to get inundated with Kona Brewing and
1:22:51
Maui Brewing. There's nothing wrong with that.
1:22:54
Those beers are absolutely fantastic.
1:22:56
And that's what, you know, Kona's got the great marketing
1:23:00
with the two brothers talking about big wave and long board
1:23:03
and all that. And if you've ever had a Maui
1:23:06
Big Swell IPA, I've never had a bad one.
1:23:09
It's a fantastic West Coast IPA. You know, Bikini Blonde is made
1:23:13
with like, you know, local Hawaiian cane sugar.
1:23:16
But you know, the craft beer craze in Hawaii, it's been slow.
1:23:22
Usually we're six months behind the mainland when it comes to
1:23:26
stuff, but we've had such an influx of people opening
1:23:31
breweries here and, and, and I would expect you guys would
1:23:33
think the best beer here is who I work for, the best brewery in
1:23:39
Hawaii and I can't talk enough good things about them.
1:23:41
Hanukkah or brewing. Nick got some beer from them.
1:23:44
Those guys over there brew some of the best beer on the island.
1:23:48
They keep their tap list rotation fresh.
1:23:51
They have like 456 core beers. They release a new beer like
1:23:55
every other Friday, their West Coast IPA, slap their sours.
1:24:01
It's a fantastic brewery and you can't get it anywhere but here
1:24:04
on the island. They don't ship to the mainland.
1:24:08
Beer Works is another one. They close their initial
1:24:11
location, they're reopening somebody else, somewhere else
1:24:14
with a bigger capacity. Honolulu Beer Works, their Hop
1:24:17
Island IPA, their Coco Bison, their El Guapo with cilantro
1:24:21
Lima Agave is absolutely amazing.
1:24:26
Inu Island Ales, you know, Loca High Brewing, there's so many
1:24:29
other little breweries that are opening that people are starting
1:24:33
to realize now that there's more out there than Kona and Maui,
1:24:37
just cuz those two are in all the stores.
1:24:39
And again, in no way would I ever say anything bad about
1:24:42
either of those. I love their beer.
1:24:44
It's absolutely amazing. I know the owners, I know the
1:24:48
reps the beer is amazing. But craft beer here in Hawaii,
1:24:53
it's grown to the point where not only do we have local beer,
1:24:57
but then we have local bottle shop named Village Beer.
1:25:00
We got one downtown and one out here in Kapolei where they bring
1:25:03
in everything from the mainland. Like now we can get Weldworks
1:25:06
and Gigantic and Great Northern and and Great Notion and all
1:25:10
these other ones we could never get before.
1:25:12
And I don't know how Tim and his crew does it.
1:25:14
He brings in stuff that nobody else can bring in.
1:25:17
And they're starting to be this movement now.
1:25:21
And you can see it in the beer festivals.
1:25:23
Couple years ago, the beer festivals were mildly attended,
1:25:27
not crowded. Now, by the end of the festival,
1:25:30
you can't even move around on the fairground anymore.
1:25:34
It is packed. So it's got some momentum now.
1:25:37
And when people come down here to the island, the first thing I
1:25:40
get asked when they come out to where I work, this beer is good.
1:25:43
What other places do you recommend?
1:25:45
Yeah. Yeah.
1:25:46
I don't say Kona and Maui Brewing.
1:25:48
I say Hanukkah, Enu, beer work. Go down and try these breweries
1:25:52
downtown. That's local beer.
1:25:54
You can't get their beer anywhere else.
1:25:56
And and that's what I tell people.
1:25:59
And I, and I love that because we've talked about this many
1:26:02
times, if you can get an area that's got multiple breweries in
1:26:05
it, they don't have any walking distance, but if you can hit a
1:26:08
little area, you know you can hit 3 or 4.
1:26:09
That's a day, man. And it's to go out to 1 is a
1:26:13
little difficult. Sometimes I go out there and
1:26:14
spend all day. But if I can hit 3 or 4, now
1:26:17
we're on a little adventure. Yeah.
1:26:20
They're my favorite trips and you just line them up then
1:26:23
you're like boom boom boom boom. Yeah, when you go out of town,
1:26:26
it's like, okay, this ones proximity, this one and this one
1:26:29
proximity. So we can do this and now we can
1:26:30
go. Gotta get some food I guess,
1:26:32
apparently. And then we can stop drinking
1:26:34
for a minute and then we go back to drinking again.
1:26:38
Yeah, love the one, love the ones that are walking distance.
1:26:41
If you can walk to them, you know if.
1:26:44
Unless you have to stumble, then you know there.
1:26:46
I mean, yeah, as long as you can stumble safely, it's fine.
1:26:49
Yeah, exactly. Look, uphill, yeah, that's
1:26:52
right. That's right.
1:26:54
With the with the time difference between you guys
1:26:57
obviously again West Virginia, East Coast, Hawaii was that
1:27:00
Pacific Time? No, it's not even Pacific Time,
1:27:02
is it? Hawaii has its own time zone.
1:27:05
We are all on our own out here. OK, that's awesome.
1:27:09
How do you guys record and how do you guys schedule things with
1:27:13
those hours with those differences in the time zones?
1:27:16
Very carefully, yeah, there's so.
1:27:21
So our recording schedule usually goes based off of Joe's
1:27:24
work schedule because it's all it's obviously it's easier for
1:27:28
Joe to record on days that he is off because, because regardless,
1:27:32
it's usually the evenings whenever I'm home from work that
1:27:34
we're able to record because of that time difference.
1:27:36
So for him it it's easier to record whenever he doesn't have
1:27:40
to go into work. So for example, there's a six
1:27:42
hour difference between Joe and myself.
1:27:45
So a lot of times we will record at 6:00 PM Eastern Time on a
1:27:50
Wednesday, whereas it's lunchtime for Joe.
1:27:55
So you know, it, it can definitely get complicated if we
1:27:58
ever have to venture outside of that.
1:28:00
And we we've had to what once, Joe, that we've had to go off
1:28:04
course. We had to go outside of that one
1:28:07
time. We got to do it again next week
1:28:09
with the our our interview, you we having like it's 9:00 my time
1:28:13
and you got to get off work or to get home.
1:28:15
But yeah, it's one of those things where you know, it it
1:28:20
unfortunately it works around my schedule because I've gone from
1:28:24
one schedule one week to another.
1:28:26
And Nick's really good about adapting to that.
1:28:28
It's just the way it's got to be working in the industry.
1:28:31
It's kind of like schedule comes out every week.
1:28:35
It's like I roll the dice and my days off going to be the same.
1:28:37
But Nick is real good. But I do most of the scheduling
1:28:41
and I'm well aware of our time differences.
1:28:43
And so I always try to get people to record noon my time
1:28:48
because I don't, on days I go into work, I don't go in till
1:28:51
3:30. So we can still record before I
1:28:55
go into work. And that's 6:00 next time.
1:28:57
He's already home, he's already relaxed, got changed out,
1:29:00
showered, whatever. You know, we can do it that way.
1:29:03
Sometimes, like next week, it's 9:00 AM my time and Nick's got
1:29:09
to leave early to come home because that's the only time we
1:29:12
can get this person in. But these are the only two times
1:29:14
we've ever had to kind of go outside of the box of our normal
1:29:17
recording schedule. OK.
1:29:20
Yeah, yeah. A lot of that's depending on the
1:29:22
guests too. If we have someone that's East
1:29:26
Coast time, it's not really a big deal.
1:29:27
If we have someone that's Joe's time, it's definitely not a big
1:29:30
deal. But when we start to run into
1:29:32
those like mountain western time zones to where they're like
1:29:36
smack dab in the middle of both of us to where it's evening for
1:29:38
me, it's lunch for Joe and they still have like 2 hours left in
1:29:42
their work day. You know that, that, that's when
1:29:44
it gets a little dicey. But we, you know, we, you, Joe
1:29:48
and I get along just fine, you know, and, and it's something
1:29:51
like, like we said earlier, you know, we don't want this to seem
1:29:54
like a job either. So we don't stress about it.
1:29:56
And then when, when we can fit people in, we fit them in.
1:29:59
And when we can't, we can't. And what, you know, we move into
1:30:02
another week or we, we move our schedules around or whatever we
1:30:06
got to do. But and I'm sure we'll come
1:30:07
across more hurdles as we go, but but so far everything's been
1:30:11
fairly simple to arrange despite the the six hour difference.
1:30:16
That's great. We haven't had to make those
1:30:18
kind of accommodations. We've done.
1:30:19
The earliest we've done is we've done like 3:00 PM Somebody had
1:30:22
to do different time zone, like 3:00 PM but Steve's done about 3
1:30:25
and I just leave early and we'll just do it at 3.
1:30:29
Just do it. You wanna do it at 3:00, we'll
1:30:31
do it at three. Yeah.
1:30:32
Yeah, not too bad. Yeah.
1:30:34
But mostly, mostly, it's about this run, this time for us.
1:30:37
And really time, you know, time is just a number for us because
1:30:40
there's also times on the weekends to where me and Joe get
1:30:43
the bright idea that we're going to drink when he gets off work.
1:30:47
So Joe's getting home at 2:00 AM Hawaii time, and it's 78 o'clock
1:30:52
over here and I'm pounding beer and I'm half, I'm half lit by
1:30:56
10:30. And over there, he's just ready
1:31:00
to go to bed, so. He pounds them and goes to
1:31:04
sleep. You pound them.
1:31:04
Have to figure out the day, right?
1:31:06
Right. You guys got to join us for one
1:31:07
of those. That's a great time.
1:31:09
Not to do it, but just listen, by the way, real, by the way,
1:31:13
real quick, and I'm going to edit this out, but I, I was just
1:31:16
looking up and I'm like, there's all these tornado warnings that
1:31:19
are breaking out around here. Not far, not that far from, but
1:31:23
I was, I was looking. So if you saw me looking up, I'm
1:31:25
like, Oh yeah, I keep getting all these alerts on my phone.
1:31:27
We don't have one for our county yet, but it's like OK.
1:31:32
Continue while we have a little break.
1:31:37
Can I can I have a little interjection here from our
1:31:39
podcast? Yes.
1:31:41
All right, Joe, Steve and Scott, can I tell you a fun fact?
1:31:46
Yes. Please yes.
1:31:49
All. Right, we're getting Steve.
1:31:50
We're being, we're being invaded.
1:31:52
You are. You're being invaded about from
1:31:54
the beer podcast about nothing. Did you guys know that at one
1:31:58
point a French pig was executed for killing a child?
1:32:03
What did the child do to deserve it?
1:32:07
So that's a fair question. Question.
1:32:12
No, I didn't know that. Right, A pig from the Middle
1:32:14
Ages was once tied to a crime involving a murder.
1:32:17
The pig was said to have come in contact with a child's face
1:32:20
which caused complications due to the injuries which led to the
1:32:23
untimely death of a three month old child.
1:32:26
The pig was eventually sent to jail and eventually publicly
1:32:29
executed. Wow.
1:32:32
The hotel the whole town had had a great breakfast.
1:32:37
I miss out of history class. I just put, I just put a fast
1:32:42
one on Joe because usually that's his thing.
1:32:49
Where? OK, wait, wait, wait, wait.
1:32:51
Back up. Did you say the pig got
1:32:54
arrested? Yes, the pig was arrested and
1:32:57
sent to jail and publicly executed.
1:33:04
Where I never thought the French had his sense of humor, I.
1:33:06
Love it. Why do we not learn about that
1:33:12
in history class growing up? Right, that's why our podcast
1:33:16
exists. I know.
1:33:19
He put him in jail. That that's when I had a hard
1:33:23
time wrapping my head around. They.
1:33:26
Rested the pig and put it. Just take him out and just
1:33:29
slaughter him to be done with it.
1:33:32
Have bacon the next morning. Put him in jail.
1:33:35
Did they put him on trial too? Was there like a hearing?
1:33:37
I don't know. And also, I'm assuming this was
1:33:40
like medieval times. So did they put him like a
1:33:42
guillotine? You know, like, what kind of
1:33:45
public execution are we? Did they hang him?
1:33:48
I hope that they. Were all the town people invited
1:33:51
to watch? I don't know, did they make
1:33:52
bacon afterwards? You got to make bacon
1:33:54
afterwards. I mean, don't waste anything on
1:33:56
a pig. Right.
1:33:57
I mean, I did. It doesn't make sense, but I
1:34:00
don't know. I hope, I hope, I hope he didn't
1:34:03
die in vain. The town and we have regressed.
1:34:15
Yeah, well. Well done.
1:34:19
We've been well done, been invaded, Steve.
1:34:23
We've been invaded. We had to bring, we had to bring
1:34:27
part of it over. I like the random bunt backs.
1:34:31
So far, that's pretty good. Hey, by the way, I don't know if
1:34:38
it was ever part of the podcast, but you guys did a drunk dance
1:34:41
party and was that just for Instagram or what?
1:34:43
But it was that part of the podcast.
1:34:46
No, that that was that was part of those two AM, 7:00 AM
1:34:51
drinking days. OK.
1:34:53
So it was like 10:00 AM here, 5:00 AM Joe's time, and we were
1:34:56
just drunk and, you know, wild at that point.
1:35:01
Can we bring it back? That was I.
1:35:05
Got home like 2:00 in the morning.
1:35:06
Been a long day and I was like 5 Wookie Jack Rye Ipas in by that
1:35:12
time and Nick's like you want to do is I'm like, yeah, that's how
1:35:16
that came about. We have another one that he
1:35:19
hasn't posted yet. We've done 2 of them.
1:35:22
We're going to need to see that I like it.
1:35:23
Yeah, here, there's a second one out there.
1:35:26
I forgot about it and I came across on your social media and
1:35:29
I was like, oh, the drunk dance party.
1:35:32
Baby that don't you guys think? Since I'm doing a summer tour
1:35:38
that Scott that needs to do a summer tour, maybe like a dance
1:35:41
party, maybe the the Scott summer tour dance party.
1:35:45
What do you guys think? I think we need to.
1:35:47
Yeah, yeah, I like it. I mean, I did Celters Insiders
1:35:52
last year. I actually paid for Celters
1:35:54
Insiders last year for the podcast.
1:35:56
This year I'm doing West Coast Ipas.
1:35:58
Scott got to step up for the podcast, buddy.
1:36:01
Do I go to strip club to strip club is that?
1:36:04
Whatever you want to do, maybe we'll auction you off.
1:36:08
What? Kind of dancing are we talking
1:36:10
about? I don't know, maybe, maybe Nick
1:36:14
and Joe, since they're they're the dance number guys, maybe
1:36:16
they could create a dance for you or something.
1:36:19
I mean, I can dance right now. This isn't live, right?
1:36:21
Like we're not recording. No, not at.
1:36:23
All are we not? Recording just a couple guys.
1:36:26
Just three guys 4. Guys hanging out.
1:36:29
Joe, you told me not to put on pants.
1:36:34
This is embarrassing. We're not.
1:36:36
We're. Just hanging out.
1:36:38
Or just just another happy hour? It's a random happy hour.
1:36:41
Yeah, that's what we should do. We should take one of our happy
1:36:44
hours and do a whole drunk dance party with like all eight of us.
1:36:47
Yeah. All right, if there's seven
1:36:50
other people doing, I might, I might move a little bit.
1:36:53
Yeah. I mean, it's like 20 seconds.
1:36:55
That's fine. You don't even just close your
1:36:56
eyes and do the one with me like I don't know what I'm doing.
1:37:00
I just grab my drink and I put my head down and I'll do
1:37:03
something like this. Yeah, you get a little music
1:37:05
going, yeah. Yeah, it's fine, surely.
1:37:07
They're not looking at me, they're looking at the other
1:37:09
seven people. That's right.
1:37:11
I need to get, I need to get you guys like a little AI song that
1:37:16
you can throw into your podcast somewhere.
1:37:17
I do like your songs. I was.
1:37:20
Listening to the words earlier tonight, I have.
1:37:22
I have so many of them. Yeah, he does.
1:37:26
Like it? I just went down a rabbit hole
1:37:28
one day for like 6 hours and. It was a.
1:37:31
It was a great time. Yeah, I cast, I listen to it.
1:37:34
It rings in my head for like hours.
1:37:36
It is catching about nothing. Yeah.
1:37:41
See. It's It did.
1:37:43
Look, it did its job. It resonates.
1:37:47
That's a dirt. Hey, so you guys talked about
1:37:51
earlier, you guys have never met.
1:37:53
Oh, by the way, let me ask this question real quick before I get
1:37:56
to that. Joe, how tall are you?
1:37:57
Because I meant to ask that earlier and it's relevant, kind
1:38:00
of. I am 6 foot 8 1/2.
1:38:06
Pretty tall you you wouldn't be able to tell it from from this
1:38:08
sitting down, but it still blows my mind so so you guys got to
1:38:14
meet. Hey Scott, how tall am I?
1:38:19
5856 by 6 by 5 5555 OK, all right.
1:38:28
I actually have met you, so I don't remember that I.
1:38:31
Was going to say you've seen me in person.
1:38:33
We were junk. We were junk 80% of the time.
1:38:36
Yes, you're a good hugging height.
1:38:40
I hugged down on you quite a bit.
1:38:42
Yeah, and but then I my face is just in your belly button.
1:38:50
Little dancing going on. I don't know see when when
1:38:52
you're wondering about what to edit, just kind of write stop.
1:38:55
Recording at this point. Why, I thought, are we, are we
1:39:00
not going that deep? I don't care.
1:39:01
That's why you leave it up there.
1:39:02
Just. Throw it out there, I'm not
1:39:05
aging anything other than me. We might we might offend some
1:39:11
other beer Instagramers. Yeah, we don't want to do that.
1:39:15
We don't want to offend the beer.
1:39:16
We don't want to offend the beer drinkers of the world.
1:39:19
Oh, I. I brewed it.
1:39:23
But you guys haven't met in person, but you guys are going
1:39:26
to meet in San Diego here what in May, right?
1:39:29
Yep. What are the some of the things
1:39:31
you guys are going to do? We're going to meet over
1:39:33
Memorial Day weekend, like the Thursday to Monday, and be the
1:39:36
first time that Nick and I have ever met in person.
1:39:39
But you know, doing the happy hours and doing the podcast, him
1:39:43
and Ashley become part of our family, like what we call here
1:39:45
in Hawaii, Ohana. They're definitely Ohana.
1:39:48
So it's not like when I meet Nick, it's going to be awkward
1:39:50
or whatever. Yeah, I've already know
1:39:53
everything about him, about Ashley, about the dogs and all
1:39:55
that. But we have 345 days of nothing
1:40:00
but breweries and shenanigans planned.
1:40:03
And and and and. I asked Nick.
1:40:06
I said, Are you sure? That Ashley is ready for this
1:40:10
because, you know, my wife knows we're going to San Diego, but I
1:40:13
mean, is she really ready for what him and I are going to do
1:40:16
when we're there? Because we're staying somewhere
1:40:20
that Nick how many breweries are within walking distance of where
1:40:23
we're staying? Like 25.
1:40:27
Nice. You have it all mapped out kind
1:40:31
of where you're going or is it just going to be like a day to?
1:40:34
Day. So I sat down to do that a
1:40:35
couple weekends ago and I brought up the map, stared at it
1:40:39
for about 20 minutes and I closed my laptop because it, it
1:40:43
was just overwhelming. And then like just trying to,
1:40:46
because my, my plan was, you know, where our, where our
1:40:50
Airbnb is at, You know, there, there's so many breweries S
1:40:53
there's so many N there's so many to the West.
1:40:56
So I'm going to be like, OK, if we, if we go, if we just go
1:40:58
straight N, you know, we got X minutes from the house to here.
1:41:02
And then we got X minutes from this brewery to this brewery and
1:41:06
there's just so much there that I'm just like, Oh my God, I
1:41:09
don't have the mental capacity to do this.
1:41:11
But before we get there, like, yes, I would like to map it out,
1:41:14
but you know, there's enough options to that.
1:41:19
If we eventually just walk One Direction, we're going to run
1:41:23
into something somewhere. Yeah, or, or find if somebody's
1:41:26
got like a key place they want to go to, hey, let's we got to
1:41:29
make sure we hit these spots and we can just fill in the rest
1:41:31
kind of thing too. Right.
1:41:32
Yeah, we, we have, you know, a handful of places that are, that
1:41:35
are must stops. So, you know, I'm sure it'll
1:41:38
come down as as well to. All right.
1:41:41
What is around that area? Yeah, to where we can go here,
1:41:44
here, here, here. And then we've had a couple
1:41:48
suggestions from some other enthusiasts too that have said,
1:41:52
OK, you got you got to hit here, you got to hit here, you got to
1:41:54
hit here. So that's helped too.
1:41:56
So, you know, between Thursday afternoon and and Sunday night
1:42:01
before you fly out on Monday, you know, we're, we're going to,
1:42:04
we're going to make our mark on San Diego.
1:42:06
Yeah, yeah, no doubt. They're coming for you, San
1:42:09
Diego. Yeah, they're coming for you.
1:42:10
Be ready. Do they have White Castles out
1:42:13
that way or they just over here? Stop it.
1:42:17
They have Sonic which is just as bad.
1:42:19
Hey Steve, can you mute him? That would bring it out that
1:42:28
that we add it out that we're going to add it out.
1:42:34
Yeah, so it was, I was back in kind of like like downtown San
1:42:37
Diego, but we are going to venture up north a little bit
1:42:39
like we're going to put obviously we're going to make
1:42:41
the pilgrimage to Stone, obviously.
1:42:44
Yeah, Black Plague Brewing, there's Belching Beaver there.
1:42:47
Those are three most things we have to do.
1:42:50
But when Nick and I first started talking about this, we
1:42:52
originally going to go somewhere else and decided on San Diego.
1:42:55
And when he sent me the address of where we're staying, I went
1:42:58
and punched it up. And I'm like, we don't even need
1:43:01
to drive anywhere, like at all. And I don't know if that's a
1:43:05
good thing or a bad thing, to be honest with you.
1:43:07
Yeah, and I mean that that was kind of like whenever I was
1:43:10
trying to find a place to stay. Like obviously I wanted to be
1:43:13
near breweries, but I don't think I knew San Diego was a a
1:43:17
big area for beer. I didn't know it was that big.
1:43:22
Really. And whenever it came down to it,
1:43:25
and I started looking up Airbnb's and stuff like that,
1:43:28
and then I brought up some sites about San Diego breweries.
1:43:32
There's so many that they have like neighborhoods for
1:43:34
breweries. Nice.
1:43:36
To, to where? Like, OK, you know, you got.
1:43:39
So we're staying near 30th St. and 30th St. has 2025 breweries
1:43:43
within 10 blocks. You know something like that,
1:43:47
which is wild to me. Yeah, that's ideal.
1:43:50
Right. So that's where we're actually
1:43:52
staying at. But then there's like a coastal
1:43:54
section that has another 15 to 20 and then the northern section
1:43:58
has like 20 to 30. You know, they're a little more
1:44:01
spread out, but they're still all up there.
1:44:04
And I'm like, this is impossible to pick like a perfect spot.
1:44:08
So 30th Street, where we're going, it seems to be there's
1:44:11
some, there's a bunch of breweries, but there's also a
1:44:13
lot of tap rooms to where places that are throughout the rest of
1:44:18
not even not just San Diego, but California just have a bunch of
1:44:22
tap rooms that you can go in at least still have their beer, so.
1:44:25
Yeah, you might not make to the brewery, but you could have
1:44:28
their beer all under one roof. And how many days are you doing
1:44:31
this for Nick? We're doing it Thursday to we're
1:44:35
flying in Thursday, flying out Monday, so basically Thursday
1:44:39
afternoon to Sunday evening we have free.
1:44:40
So there will be no sleeping or any of those breweries open in
1:44:43
like, you know, for it doesn't matter, you know, just think of
1:44:46
your back and there's not going to be any sleep going on.
1:44:48
You just could be. It doesn't matter, it's just
1:44:50
going to be beer. A couple naps here and there
1:44:53
with some coffee in the morning and then back to the beer.
1:44:55
Have you checked out breweries that have brunch?
1:44:59
That's always important. It it is definitely on our list.
1:45:02
Yes, yes. So I've got a, I've got kind of
1:45:07
a random question for you, but here we get a lot of when the
1:45:12
seasons change, whenever the seasons change, and I'm going to
1:45:15
pick on Sam Adams for a minute, but some rail is already out in
1:45:20
March, right? Oktoberfest comes out in
1:45:24
freaking August or whatever is it?
1:45:26
Do you see that over there too? And I asked that because it's a
1:45:30
is it more delayed over there where you actually maybe get
1:45:31
some of that seasonal stuff when the season actually is?
1:45:34
Although you don't have many seasons over there either, do
1:45:36
you? No, you know, over here it's
1:45:38
pretty much 83° and sunny every day, somewhere every day.
1:45:42
But you know, like I said earlier, we're we're a couple
1:45:46
months behind the mainland. So when you say that you know,
1:45:49
you get Sierra Nevada celebration like August or
1:45:52
September down here we don't get it until November.
1:45:56
So it's we get it kind of at the time we're supposed to get.
1:46:00
It when you're supposed to. Kind of how they have it.
1:46:02
But the local breweries here, you know, during the summer,
1:46:07
they're starting to do sours now.
1:46:09
They do the German Bach beers, the Helles Bach of Vice beer or
1:46:12
Crystal Vice. They do those at the appropriate
1:46:15
times. Nobody's jumped on the
1:46:17
Oktoberfest train yet. I don't know why.
1:46:20
I'm going to try to work on that a little bit.
1:46:22
Nah. Here, yeah.
1:46:25
Talking my language, brother. Yeah, AB absolutely.
1:46:27
And Can you imagine an Oktoberfest on the beach?
1:46:30
It would be insane. But no.
1:46:33
So down here, those those beers come out exactly when they're
1:46:39
supposed to, like like Sam Adams summer L.
1:46:41
It won't even be on the shelves here until Memorial Day weekend.
1:46:45
That's perfect. It's it's it's exactly how it
1:46:47
should be. And that that loud to me because
1:46:50
I just had two summer ales like 2 weeks ago.
1:46:55
Yeah, I haven't had any. Yeah, but I'm overdue, you know?
1:46:58
I'm not. I'm sorry, Scott, not to
1:47:00
interrupt. I'm that guy that as soon as Sam
1:47:03
Adams Oktoberfest comes out, I'm that guy the first day at the
1:47:07
store ready to get it. And I don't care if it's the end
1:47:10
of August, I'm getting it. You're you're coming home with
1:47:13
the whole case of it. Yeah, yeah, just about.
1:47:16
Yeah, but then you can get winter lager in October.
1:47:19
Exactly. No thanks.
1:47:22
So would you really want it? It's not there.
1:47:24
I love summer ale. I like the Oktoberfest too.
1:47:26
It's summer and I love to see it.
1:47:27
But fucking June comes around in July.
1:47:30
It's gone. Yeah.
1:47:31
Like I'm drinking a summer ale and it's 25° outside.
1:47:34
Yeah, yeah. Like I don't, I don't.
1:47:36
Get it? So I'm sorry, you said so.
1:47:39
You said October, you don't get Oktoberfest there at all.
1:47:43
No, we do. But it comes out like the end of
1:47:47
August 1st, part of September. OK.
1:47:50
Yeah, all of our Sam Adams seasonals here, they come out
1:47:54
within a week or two before the season.
1:47:56
I mean, it's said to be summer here all the time.
1:47:58
So it's kind of ridiculous to be honest with you.
1:48:01
But you know, it's, it's 83° in June, It's 83° on Christmas Day.
1:48:06
It doesn't change. Well, yeah, but we still like to
1:48:10
bring in the seasonal beers. But they hit exactly when
1:48:13
they're supposed to. Like, it won't be a summer ale
1:48:16
on the shelf before Memorial Day weekend, and you won't see it
1:48:20
after August. It'll be gone.
1:48:21
And then by that time they'll be clearing out for the
1:48:23
Oktoberfest. That'll be gone the middle of
1:48:26
October. And then the winter fest kicks
1:48:27
in. And then around Thanksgiving,
1:48:30
they they put the Sam Adams Christmas pack with like the old
1:48:33
Fezzywig L in it. That's what comes out.
1:48:36
And then by January, that's gone.
1:48:38
So yeah. Yeah, we've laughed about that
1:48:41
on on on our podcast as far as like when I know this year when
1:48:47
Sam Adams Oktoberfest, when I saw it at a store here and I
1:48:50
think it was like the end of August.
1:48:52
And then I go in and I'm like, there's pumpkin there, pumpkin
1:48:56
beer right next to it. And I'm like, no, come on now.
1:48:59
No, that's. I know, you know, and they
1:49:04
always say it's, you know, they're fighting for shelf space
1:49:06
and all that. I mean, just fight for it during
1:49:08
the season that it actually is. What difference does it make?
1:49:13
If your beer is good enough, it'll survive, right?
1:49:15
Yes, yeah, You know what I think And I get geography like the
1:49:19
Northeast is probably different than where we live.
1:49:20
It's obviously different where, you know, where Joe lives out
1:49:23
there in Hawaii. So seasons are different.
1:49:25
Little bit, you know, it gets hot here earlier.
1:49:27
So, you know, in May it might be 90° and that might fit.
1:49:32
But also in July, I still need that and it's gone.
1:49:36
Yeah. I'm I'm self.
1:49:39
Admittedly, I'm a little biased because I'm a big Oktoberfest
1:49:42
guy and it could go on all year for me.
1:49:45
However, I also understand that, you know, it shouldn't go on all
1:49:49
year, even if it is for me. You'll change your mind once you
1:49:54
develop your love for West Coast Ipas.
1:49:56
There you go. There you go.
1:50:01
Thank you, Sir. Thank you, Sir.
1:50:02
Report back. I'm going on tour soon.
1:50:06
Everybody TuneIn for ticket sales.
1:50:08
That's right. No, no, Steve, I've got a little
1:50:12
fact for you, and you probably saw it on my stuff.
1:50:14
And, and Joe, if you've looked at Steve's background and his
1:50:17
wall behind him, you, he's a Reds fan.
1:50:22
Joe is a lifelong Reds fan too, Steve, did you know that?
1:50:27
I think you had told me that at some point.
1:50:29
Well, I think I put. You probably read my note.
1:50:31
We haven't talked about the Reds.
1:50:34
Joe Scott and I are going through the Reds up in in
1:50:37
Cincinnati in May. Oh, that, that's something I
1:50:40
miss because, you know, growing up in West Virginia, we didn't
1:50:42
have professional sports of any kind.
1:50:46
We had family live in Cleveland. They were Cleveland Indians fan,
1:50:49
but my dad was a lifelong Reds fan.
1:50:51
Yeah. And we used to go up to
1:50:53
Cincinnati for all the home games from when I was little,
1:50:56
5678 years old, until he passed away when I was 9.
1:51:00
And then I still stayed a Reds fan.
1:51:02
I remember seeing Johnny Bench play, you know, and just the the
1:51:09
Reds teams from yesteryear, which were really good.
1:51:12
But I'm a lifelong Reds fan, Will never like any other
1:51:15
baseball team, die hard Reds. I was born and raised, will
1:51:19
never like anybody else. Well, you know, Scott and I do
1:51:23
every, every every year and we've done this for probably 7
1:51:28
or 8 years. The back story on this, I'll
1:51:29
give you it. So every year in May, my family
1:51:35
and I, we'd get together and we'd do a Big Reds outing.
1:51:38
The biggest reason for it is because my my older brother Mike
1:51:43
passed away about 11 years ago and he and I were big.
1:51:46
We're he and I were big Reds fans.
1:51:49
We used to go to games all the time and he had diabetes, passed
1:51:53
away of a heart attack. After he died, my cousins and I
1:51:56
got together and said, you know what, we need to have something
1:51:59
every year in his honor. So we have a Reds outing every
1:52:03
year in his honor and we're doing it in May.
1:52:07
Scott comes up for it. He never met my brother, but he
1:52:10
comes up for it. He's been coming up for like 7
1:52:12
or 8 years now and when he, when he started coming, you know, we
1:52:17
got in the crap beer together. We started going to breweries
1:52:21
together and we've added days on top of not only do we do a
1:52:26
couple of Reds games and the big outing for my brother, we also
1:52:30
do a whole big thing of breweries every year.
1:52:33
So it's a whole lot of fun. Nice.
1:52:36
That sounds like fun. It's grown.
1:52:38
Yeah, Pete Rose should be in the Hall of Fame.
1:52:42
Yes, he should. Agreed.
1:52:45
Agreed. Yeah, Yep.
1:52:49
It's awesome. Yeah.
1:52:50
Like, yeah, I'm. I'm honored to.
1:52:52
Steve invites me every year we get to go.
1:52:53
But in this kind of how our whole thing started, we would
1:52:56
leave breweries and be like, hey, we should start a website.
1:52:59
Yeah. Yeah.
1:53:01
Which we have, but and then it evolved to let's let's start
1:53:04
some social media, let's do a podcast because of same thing as
1:53:07
you guys. We're experiencing all these
1:53:09
beers and we're drinking all these beers.
1:53:10
We need to. We need another outlet for it.
1:53:14
Yeah, I think, I think the first, I think the first time
1:53:18
that we did like the Reds and brewery outing up there, it was
1:53:23
maybe like 3 days because Cincinnati has a great brewery
1:53:26
scene. And so we went up there and it
1:53:29
was maybe like go up on a Friday, come back on a Sunday or
1:53:32
Monday. And then after about two years,
1:53:34
I said, you know what, we need to add like another day.
1:53:37
So we keep adding days. And this year we've added how
1:53:41
many more days, Scott? Is it 7-8?
1:53:45
In two additional cities. Yeah, yeah.
1:53:48
Now, I this year we're going to Cincinnati, we're going to
1:53:51
Columbus, and we're also going to Cleveland.
1:53:54
Yeah, well, nice. Yeah, nice.
1:53:57
Nice. What and?
1:53:59
Let me know when you guys go, maybe actually can I and I can
1:54:01
come meet you guys one time. Yeah, yeah, definitely.
1:54:04
Especially because Cleveland's probably closest to you, right
1:54:07
of those cities. Yeah, Cleveland's probably, if I
1:54:11
had to guess, 4 hours maybe. OK, I know Columbus is 4 hours.
1:54:16
Yeah. I'm not sure how much further
1:54:18
Cleveland is or how much shorter, but but yeah.
1:54:21
But yeah, going back to that, Joe, I'm a die hard Reds fan, as
1:54:24
you can see, and Finn went all my life.
1:54:27
I probably have been to, I don't know if I had to count how many
1:54:31
baseball games, Reds games I've been to in my life, it's
1:54:33
probably been about 200, you know?
1:54:36
Yeah, no, that that's the same way I remember getting in the,
1:54:38
you know, big old Buick Skylark with Finns on the back with my
1:54:41
dad when I was 6 and driving to Cincinnati and watching the
1:54:44
games and staying overnight and coming back.
1:54:46
And then when I was stationed in Miami, they come down there and
1:54:49
play the Marlins military, get free tickets, go see the Reds
1:54:51
play the Marlins. Sometimes they win, sometimes
1:54:53
they didn't. But it's just one of those teams
1:54:56
that I just kind of latched onto through my dad.
1:54:59
And I'm just a die hard Red fan. I I, I love the Cincinnati Reds
1:55:03
and, you know, we've had up and down years and but it's just the
1:55:07
whole it, it doesn't matter. It's the whole experience not
1:55:09
being a Red fan. And Oh, yeah, if you've ever
1:55:11
been to the stadium or ever seen him play, it's just that whole.
1:55:15
And it's like, wow, I get to see my team play finally, you know?
1:55:17
Yeah. Yeah, well, if you, both of you
1:55:20
guys, if you guys ever decide you're going to go, let me know.
1:55:24
I'd, I'd love to join you up there because it's a fun time,
1:55:26
you know? Nick, are you a baseball guy at
1:55:30
all? I love baseball.
1:55:31
It's my favorite. You're you an Orioles fan?
1:55:33
Do I remember? Yeah, yeah, yeah.
1:55:36
A Elise baby right here, you and I.
1:55:40
It's been tough living for Orioles fans.
1:55:42
The. Last 30 years, you guys, yeah,
1:55:44
but you guys have a good. Team, we're getting there, We're
1:55:46
getting there. Yeah, you guys drop being a Red
1:55:49
fan. Come on, tell me.
1:55:51
About it, yeah. Hey, Speaking of which, if you
1:55:55
guys ever get tired of of Ellie De la Cruz over there, send them
1:55:58
our way. Yeah, I think in about, I think
1:56:01
in 2029 when he becomes a free agent, he's probably heading to
1:56:04
the Dodgers. Yeah, I agree.
1:56:06
Yeah, I mean they, they have no, no limit on their payroll right
1:56:10
now. So exactly.
1:56:12
Yeah. When you defer 650 million, you
1:56:15
can do that, yeah. It's going to get him
1:56:17
eventually. Or he might.
1:56:21
He could end up in the Bronx. Steve.
1:56:24
You never know. You never know.
1:56:27
I think Baltimore is better. Hey, by the way, are they still
1:56:32
talking about kind of moving the the Orioles out of Baltimore?
1:56:36
No, I wouldn't think. So whenever so they sold the
1:56:39
team before last season and whenever they did that they
1:56:45
signed like a 20 year contract with the stadium, OK.
1:56:48
I hate that like a story franchise like that they, you
1:56:51
know, they try to do with the twins years ago.
1:56:54
Like, just like you can't, you can't move those teams, man,
1:56:56
because they've won World Series.
1:56:58
If they would have moved, they would have came to you guys.
1:57:00
I know. So which you could have, you
1:57:04
could have got something there. I know maybe well, because
1:57:07
that's the AL East, right? We could see the Yankees play,
1:57:09
which is why you go to ball games and then that's.
1:57:14
Why? That's why tickets are double
1:57:16
when they're in town. I know.
1:57:19
We might be able to. Maybe we can get the Rays now
1:57:21
since they backed out of their stadium thing down there in
1:57:24
Tampa. There you go.
1:57:25
Because they got destroyed, right?
1:57:27
Like they're they're destroyed. Yeah.
1:57:29
And then they had committed to the city about building a new
1:57:32
stadium form. And then they've backed out of
1:57:34
the deal about building the stadium.
1:57:35
So about being the the the Rays don't want to be in that
1:57:38
stadium. So I don't know what they're
1:57:40
looking at, but maybe Nashville. We'll see there.
1:57:43
You. Go, I mean, Nashville trying to
1:57:45
get every the NBA, they're trying to get into the NBA and.
1:57:49
Look, you can you, you can take this NFL team out of here.
1:57:53
If you want to put a baseball team in, I'm happy with that.
1:57:56
Yeah. I mean, they, yeah, they can go.
1:58:02
There's not much to sell there right now.
1:58:06
Hey, by the way, let's build a brand new stadium at the same
1:58:09
time. Dude, I don't fucking get it.
1:58:11
Like we're, we're like the lowest of lows and we're going
1:58:15
to, we're going to buy a multi $1,000,000 stadium.
1:58:19
Yep. I don't get it.
1:58:20
It's. You got to hey, you want to buy
1:58:25
some Pete? Pete?
1:58:26
What do they call them? PSLS for a shitty product.
1:58:29
Yeah, yes, yes. All it is just get the Super
1:58:34
Bowl here and against. You can do that correct but.
1:58:37
That's what happens everywhere, right?
1:58:39
Like they they bring the Super Bowl in, they bring the draft in
1:58:42
and yeah, all that all that stuff.
1:58:44
It just brings in revenue. But.
1:58:46
The nice thing about this shading wheel, it will be
1:58:48
covered. By the way, not they interrupt,
1:58:50
but are we, I know we're still recording.
1:58:53
Are we like actually done with the podcast or do you?
1:58:55
I'll tell you what, I'll tell you what.
1:58:57
I've got a few stats. I've got a few stats I want to
1:58:59
run by you. Guys and we could say on
1:59:01
drinking, I'm just like kind of like we're just kind of
1:59:03
bullshitting now that you just want to.
1:59:04
Do it all. Right.
1:59:05
Let me run these stats by These are podcast stats, all right?
1:59:09
Do you know that there are 4.19 million podcasts registered
1:59:13
around the world? Oh wow, somebody came ready.
1:59:18
Yeah, apparently anybody can do it though, because we all are
1:59:20
so. How about this?
1:59:28
South Korea has the most podcast listeners in the world.
1:59:32
Wow, get out. Of here.
1:59:34
Yep. Oh, that's kind of surprising.
1:59:36
OK, Yep. Spain, Ireland, Sweden and the
1:59:39
US. Yep.
1:59:40
So we're going to have to have some Korean guests on or we're
1:59:41
going to start speaking Korean to try to get our listenership
1:59:45
up. That'll be the summer tour for
1:59:47
you, Scott. You can learn.
1:59:48
OK, I could do that. But now I'm kind of offended
1:59:51
because I don't think South Korea is on our listener list.
1:59:54
On my creators app it's. Not.
1:59:57
Or is it either? We do have Russia on ours
2:00:01
though. We picked up Russia.
2:00:02
Yeah, right. Yeah, we got Russia.
2:00:03
You got Russia. Too, you got Russia.
2:00:05
Yep. I got two more and this is OK.
2:00:11
Podcast revenue market was expected to reach $4 billion
2:00:16
globally in 2024. So like advertising and
2:00:18
podcasting guys, we we got to get a piece of that somehow that
2:00:22
we do 4 billion. 4 billion. Do we do we need to merge?
2:00:27
Is that? Is that what we got to do you?
2:00:28
Have to do that. You guys, you bright, you bring
2:00:32
your advertisers, we'll bring ours.
2:00:34
Does that mean, does that mean since there's more of us, we're
2:00:36
going to be doing a four hour podcast?
2:00:39
To break it up, don't have. His he will.
2:00:43
Have his. Yep.
2:00:44
Yeah, we'll have our own hour. Yeah, that's what it is.
2:00:46
Yeah, we'll be we'll be the Hop in Underground podcast.
2:00:51
Hop in, We're drinking an underground podcast.
2:00:53
Yeah, underground. All right, one more and this is
2:00:59
actually kind of cool. Only 1% of podcasts make it past
2:01:01
20 episodes, so you guys will certainly be there.
2:01:07
And you guys have surpassed that.
2:01:08
Well done. Thank you. 2 parters.
2:01:16
Anyway, something else I want to say as we close this thing out,
2:01:19
man, you guys are doing more than just a podcast.
2:01:22
And I think you guys realize that you've probably been told
2:01:24
thank you by people in the, in the business or in the, in the
2:01:27
industry as far as you know, promoting breweries and craft
2:01:32
beer as a whole. So you're doing more than just
2:01:34
getting on the on the mics and talking about your promoting the
2:01:37
industry. And I think I think it's a
2:01:39
positive thing and I think you'll hear a lot of thank yous
2:01:43
from people you talk to for doing that.
2:01:46
Well, yeah, we we appreciate that.
2:01:48
And and really we don't do, you know, none of us do it for that,
2:01:51
right? We do it just right to, to do it
2:01:54
as a passion project essentially.
2:01:55
But any kind, any type of awareness or recognition that we
2:01:59
can bring along the way is, is just, you know, icing on the
2:02:02
cake because we're, we're none of us are here for, for fame or
2:02:06
money or, or anything like that. You know, we're just here to to
2:02:09
talk about something that we love and we embrace and we all
2:02:13
have a common interest in and hope, hope that it hits
2:02:16
somewhere. Yeah, I just realized that
2:02:19
you're doing more than just. Yeah, go ahead.
2:02:21
No good. Go ahead, go ahead.
2:02:23
No, no, no, go ahead. Yeah.
2:02:24
So what it is too is to to bring awareness to home brewing.
2:02:27
We want to get people home brewing, you know, talked about
2:02:31
the very beginning. Countertop systems are out
2:02:34
there. You don't have to invest in a
2:02:37
bunch of three, four, $500 and $900 glycol system or whatever.
2:02:42
Just get into it. It's a, it's a great hobby.
2:02:46
It's a great thing to be passionate about.
2:02:48
You know, the best thing about it is the community that we
2:02:50
have. It's the beer industry, the IG
2:02:53
beer community. I say it all the time, the IG
2:02:56
beer community rocks. We are, you know, I think Nick
2:03:00
said it last week. We talked about with Dave that
2:03:03
people go on there to make it appear like they're happy or
2:03:06
their lives are the perfect thing.
2:03:08
We get on there because we're the people that we say we are.
2:03:12
Like I got home at 2:00 in the morning last night and almost
2:03:14
crushed a 19.2999 percent, 90 minute.
2:03:19
That's who I am. Yeah, that's the only reason I
2:03:21
did it. But get people into home
2:03:24
brewing, getting passionate about beer.
2:03:26
And I'm going to throw this out there.
2:03:28
Hey Stone, if you want to sponsor Nick and I, please feel
2:03:31
free to do it. Yes, please, yes.
2:03:36
Yes, Stone. Do it, I'm bored.
2:03:40
We found that. Dare.
2:03:43
You union on the ground floor of these guys.
2:03:45
Exactly. The guys we we really do love
2:03:49
the podcast. Honestly, listen to every
2:03:50
episode. You guys are doing a great
2:03:51
thing. I just you're being yourselves.
2:03:55
You got a passion for it. Look, and I said this many
2:03:58
times, we're consumers. I think we're all beer consumers
2:04:01
first. So that's kind of where our
2:04:03
called expertise comes from, but we just love it.
2:04:06
We're going to we're going to continue to drink beer that we
2:04:07
had these or not. Yeah, there you go.
2:04:12
All right, show and Nick from the hopping drinking podcast.
2:04:17
We're drinking podcast that's. That.
2:04:22
Guys, thanks for being on. We appreciate you so much and I
2:04:25
know we will see you guys soon. Absolutely.
2:04:28
Thank you so much. We love you guys.
2:04:30
Appreciate you guys too. Love you guys.
2:04:31
Too. Cheers.
2:04:32
Cheers. The brewery gotta grab podcast.
2:04:34
Cheers, cheers. Cheers.