Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Hofbräuhaus of America: Oktoberfest, Masskrugstemmen & German Beer Traditions | Episode 109 Part 2

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Hofbräuhaus of America: Oktoberfest, Masskrugstemmen & German Beer Traditions | Episode 109 Part 2 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:02
  Stand by for the Brewery Underground
• 0:39
  Did I see that the Newport, KY location building used to be a
• 0:43
  Hooda Paul, as I say, a Hooda Paul warehouse?
• 0:47
  Hooda Paul Did it used to be a warehouse for.
• 0:50
  That what it was, but I don't think I thought it was Weedem
• 0:54
  and I'm not. I don't think it was you to
• 0:55
  Paul, but it might have been. But it was it was a warehouse.
• 0:58
  Yes, definitely. OK, I just.
• 1:01
  Saw it's all that great karma coming together right there.
• 1:05
  Yeah, we were out. Yeah, we were out Weedeman and,
• 1:08
  and back in May, we went to, you know, May of 2025, We went up
• 1:12
  there and we stopped in a Weedeman.
• 1:13
  I've been there a few times. And then the the new weedeman
• 1:16
  that's in the old funeral. Home.
• 1:17
  Yeah. Well, the OK, give me, give me
• 1:20
  like, I'll, I'll tell you this story in about a minute because
• 1:22
  I don't want to bore you guys too much.
• 1:24
  Where where I grew up, most of my family was from Saint
• 1:27
  Bernard, my grandparents from there, my dad was from there.
• 1:31
  And before you, you mentioned the Funeral Home.
• 1:34
  We had the funerals for a lot of the Sullivans when I was
• 1:37
  younger. And then when our cousins and I,
• 1:40
  when we found out years ago that they were going to turn it into
• 1:43
  a brewery, we actually met there when it was a brewery and we're
• 1:47
  like a toast to the Sullivans. We had not been in that building
• 1:50
  for like, you know, 30-40 years. And then he used to be funerals.
• 1:53
  It was kind of odd, but you know, it's kind of, it's kind of
• 1:56
  odd, but it's kind of cool at the same time.
• 1:57
  So it's. Kind of full circle.
• 1:59
  Yeah, a lot of history there. A lot of history.
• 2:03
  Beer brings us all back. It does, yeah.
• 2:08
  Hey, you know, in this country and we're going to get into
• 2:10
  Oktoberfest here in a minute, but seasonal beers and
• 2:13
  Oktoberfest is the example of that come out seems to be
• 2:16
  earlier and earlier every year. Do you guys have to balance that
• 2:20
  here in the States with with your beer with what they do in
• 2:24
  Munich? Like as far as the seasons go,
• 2:26
  or at least it's specifically the Oktoberfest beer.
• 2:28
  We it for our main ones seasonal wise, obviously be our Mybach,
• 2:33
  you know, and then summertime we bring in our Keller beer, which
• 2:36
  is the unfiltered original. And then obviously we roll into
• 2:40
  Oktoberfest and, and we do then at this time of year.
• 2:44
  Now it should be hitting the markets within the next few
• 2:46
  weeks would be our our Doppelbock, the delicator.
• 2:49
  So where this gets a little tricky is as one thing people
• 2:53
  don't realize about about Hofbrau is everybody knows our
• 2:57
  name, but we are actually the smallest of the six Munich
• 2:59
  breweries. So if you see our brewery, you'd
• 3:02
  be really shocked by a size. A lot of the beers that they
• 3:06
  make for us are specific to the US.
• 3:10
  Finding the time for production, aging and everything is a very
• 3:14
  complicated scheduling process over there for the logistics
• 3:18
  team at the brewery. So that's why we try to bring
• 3:21
  things in. We align pretty much what they
• 3:23
  can do to meet our best, meet our needs.
• 3:25
  Now the Germans think we're nuts.
• 3:26
  So we want Meibach in in February, but you know, that's
• 3:30
  when you know people here will drink it when it hits 70°.
• 3:33
  No ones going to touch a Bach beer in the Midwest.
• 3:35
  So it's just the way it is. So we kind of we we we we move
• 3:40
  to when they produce, but they also kind of adjust slightly the
• 3:44
  best they can to when we need product by So you know, so the
• 3:47
  my Bach is 1. I mean that they, they'll start
• 3:50
  brewing that before they shut down for the, for the, for the
• 3:53
  holidays and then it'll, it'll age in the tanks and then
• 3:55
  they'll, they'll be packaging that up at the end of January to
• 3:59
  ship out right away beginning of February.
• 4:02
  Then the next thing for us, the Keller is easy because that's
• 4:05
  just unfiltered original lager. But we get our Oktoberfest
• 4:09
  orders usually submitted to the brewery by April first because
• 4:14
  we are we're the largest export market for Hofbrau.
• 4:18
  So obviously our orders are a big chunk of what they have.
• 4:21
  This was actually the first year that we had Oktoberfest orders
• 4:24
  that the brewery was not able to meet all of our orders on.
• 4:27
  So which is it's just again, it's that style and people
• 4:31
  looking for authenticity and heritage.
• 4:33
  But so yeah, so it, it, it, it's a little bit of adjustment on
• 4:37
  both sides. I mean, if it's in order to get
• 4:38
  all the actor fest we need, they got to start brewing that, you
• 4:41
  know, they start pre brewing for us, you know, basically in in
• 4:45
  March, March, April. So especially unique packages
• 4:48
  like the loose packages that we may do for Costco or the five
• 4:52
  liter cans, things like that. The five liter cans and we 5
• 4:56
  liter cans and 16.9 cans. We have to ship the beer off
• 4:59
  site to get packaged because we don't have the capability of
• 5:01
  doing it at the brewery. So a lot of a lot of logistics
• 5:06
  and technical things in the background that that people, you
• 5:08
  know, just they don't see in. But again, it makes it for a
• 5:12
  challenge. And of course that all it all
• 5:15
  does add on to why exported beer, imported beer does cost,
• 5:19
  you know, a little more because you know, there's a lot of other
• 5:22
  costs incurred on that site. So we drive our beer around a
• 5:25
  lot of different places before it makes its way to you.
• 5:27
  So. Are you competing with like
• 5:31
  shelf space around that time for Oktoberfest beer?
• 5:33
  Like, you know how the stuff like Sam Adams will come out in
• 5:37
  August? Yeah, you know, it's in the in
• 5:41
  the chain markets and the chain accounts particularly this stuff
• 5:44
  is these pride programs and stuff are sold in months ahead
• 5:46
  of time and that and that space is all, you know, allocated out
• 5:49
  and predetermined and everything.
• 5:51
  And but you know, that's where like Jerry talked about, you
• 5:54
  know, for the independence and stuff, that's where, you know,
• 5:57
  our, our area representatives come in handy, their
• 5:59
  relationships with our wholesalers, key accounts going
• 6:03
  in there to get the the cuckoos going off.
• 6:07
  Love it. Yeah.
• 6:08
  I'm glad I wasn't just hearing it in my head.
• 6:12
  The cuckoo heard Oktoberfest and it's like going crazy.
• 6:15
  Now we got. October.
• 6:16
  Yeah, exactly. Yep.
• 6:17
  But but yeah, so it's, that's a little bit of both there.
• 6:20
  I mean, some of the stuff's predetermined, but other stuff
• 6:22
  depends on our, our local wholesalers and and our our
• 6:25
  local people to, to get that done out there.
• 6:28
  The one thing that, again, this comes back to people's
• 6:31
  experiences in education, you know, over the years, people
• 6:34
  have realized that Oktoberfest beers aren't Amber Marzen beers.
• 6:38
  They're light Marzen beers. And I'll never forget the first
• 6:41
  time I, I was over in Munich and yeah, I was actually, I used to
• 6:46
  sell beer in Chicago and Beck's was one of my brands and I was
• 6:49
  at Oktoberfest and I asked for a Oktoberfest beer and they
• 6:52
  brought me this beautiful, you know, golden colored beer.
• 6:54
  And I'm, I said to the waitress, I said, I, I think you brought
• 6:57
  me the wrong beer. I want it on Oktoberfest.
• 6:59
  And she said, where are you from?
• 7:01
  I said, United States. She said, ah, we keep the good
• 7:03
  stuff for ourselves. So that's when I realized that,
• 7:07
  you know, that that Oktoberfest is different.
• 7:09
  So, and actually this is a decision that goes back to Fred
• 7:12
  Schumacher and, and Rudy Zeider, who's our head of export.
• 7:15
  When they were deciding on bringing Oktoberfest into United
• 7:19
  States market, they said, do we do like the rest of the States
• 7:22
  and bring in, you know the like Sam Adams and Bex and everybody
• 7:26
  else did or do we bring in our Oktoberfest And they made the
• 7:29
  decision, well, let's bring in what they serve in Munich.
• 7:32
  And so the people know exactly what people over there are, are
• 7:36
  enjoying and, and talking about. So in hindsight, that was a
• 7:40
  tremendous decision because again, it gave us an, an
• 7:43
  excellent point of differentiation going into
• 7:46
  fighting for retail space as as well as draft handles.
• 7:50
  When you go into an account and they say, well, I already
• 7:52
  committed to Sam Adams, we're like, well, that's an amber Mars
• 7:55
  in Oktoberfest. We're the true Oktoberfest, a
• 7:58
  style that you'd drink in the tents in Munich for 16 days and
• 8:02
  that opens your eyes and ears and and hopefully an opportunity
• 8:05
  for us. You know, and I and I always sit
• 8:07
  there and think the Hopper House brand stands for tradition.
• 8:12
  And it's like, how important is for you?
• 8:14
  Is that for you guys representing the brand and
• 8:17
  standing by that tradition? Well, it's.
• 8:19
  It's incredibly important. So we don't just sell beer.
• 8:24
  We, we sell history, we sell culture and we sell quality and,
• 8:28
  and all three are interwoven in, in everything that, that we do.
• 8:32
  So to be able to stand tall and stand proud and talk to a
• 8:36
  customer about how authentic we are and how true to the brand we
• 8:39
  are, it, it means an awful lot. And not too many people can
• 8:43
  duplicate that, that sales approach.
• 8:45
  And it's all, it's all as honest and true as you, you can
• 8:48
  possibly get. We're, we're authentic through
• 8:50
  and through. So when we see a lot of
• 8:53
  Oktoberfest out there and we see some brands that aren't very
• 8:57
  good Oktoberfest and, and everybody trying to jump on the
• 9:00
  Oktoberfest train, well, it's Munich.
• 9:03
  You know, we, we were there for the first one.
• 9:05
  We're there now. We are the authentic ones.
• 9:08
  This is what you drink. If you join my 10,000 friends
• 9:11
  out there in Oktoberfest, this is what, what they're drinking.
• 9:14
  So it's it's very important to us.
• 9:16
  Yeah. And, and you, you really, you
• 9:18
  really get that sense of protectors of history and
• 9:23
  tradition when you, when you, when you meet certain people at
• 9:26
  the brewery as well. I mean that the brewery again,
• 9:28
  you know, state owned, it was founded by the royal family.
• 9:30
  And then, you know, they, they turned it over to to the state
• 9:34
  of Bavaria in the the late 1800s, Eighteen, 74, nine,
• 9:39
  something like that. You know, so they look at it as,
• 9:42
  you know, the passing on of a of a of a state, state treasure
• 9:46
  history and, and what they are and an icon for what the Bavaria
• 9:50
  and in particular what Munich represents.
• 9:52
  And you know, they have a saying over there.
• 9:54
  You know, a lot of the employees they offer the crown for the
• 9:56
  crown. You know, they still talk about,
• 9:58
  you know, the importance of that.
• 9:59
  And, and the beer itself. You know, there's some great
• 10:01
  stories about, you know, the history that, that the Hofbrau
• 10:04
  beer has had in, in Munich, You know, the story of the Maibach,
• 10:09
  you know, being the beer that saved Bavaria.
• 10:12
  You know, during the 30 years war, the, the Danish armies had
• 10:16
  Munich surrounded and they were on the verge of sacking the city
• 10:19
  and, and wiping it off the map. But the Duke negotiated a piece
• 10:24
  for them. You know, obviously there's
• 10:26
  money to change hands and everything.
• 10:28
  And the story goes part of the buyout was 1000 buckets of beer,
• 10:32
  but the the Dane stated that 300 had to be my Bach or was a no
• 10:36
  deal. So you know, they still
• 10:38
  celebrate them. You know, it with my fest in,
• 10:41
  in, in Munich and and they still celebrate it with Hoffer on my
• 10:45
  Bach because that's the beer that, you know, save Bavaria.
• 10:48
  So just some great little historical stories like that.
• 10:51
  I mean it that the beer, the breweries just woven into their
• 10:55
  history and is is a part of it and I'm part of it, not just
• 11:00
  along for the rides. And I think what really when I
• 11:04
  started thinking about getting you guys on this podcast, Scott
• 11:06
  and I were, you know, talking about getting you all on this
• 11:09
  podcast and talking about the history of it.
• 11:12
  It's not only the history, but to keep the tradition alive and
• 11:16
  finding the right people to keep that tradition alive.
• 11:19
  How how is that? Is that an easy thing, do you
• 11:23
  think? Is that a hard thing?
• 11:24
  I'd love to hear from both of you on.
• 11:26
  That, you know, I'll give you guys this.
• 11:28
  Sorry, Jerry. You know, you know, first of
• 11:31
  all, finding any finding people is a challenge, you know, more
• 11:36
  so now than ever. But you know, when I mean
• 11:39
  everybody in our company, we've never advertised to hire
• 11:42
  anybody. It's always been word of mouth
• 11:44
  and recommendation. And and you know, that's before
• 11:47
  I was with Hofra. I was, you know, nine years with
• 11:50
  with SAB Miller and then I was a distributor in Chicago.
• 11:52
  And, you know, I always found that our best people were people
• 11:56
  that came by, you know, recommendation because people
• 11:58
  don't give you somebody's name that they don't believe in.
• 12:01
  And you know, obviously they don't want to they want to make
• 12:04
  certain that they're doing you putting that they're putting
• 12:07
  both of you and the person I recommend in a great position to
• 12:09
  succeed. So obviously is when we started
• 12:12
  looking for we needed somebody in the Ohio area market.
• 12:15
  You know, we go to our distributors first, our
• 12:17
  wholesaler and say, hey, is there anybody out here that you
• 12:20
  recommend that you have anybody First off in your own
• 12:22
  organization that you know, that's ready to move on, but you
• 12:25
  don't have a place for him, you know, him or her or, and, and
• 12:30
  you know, you'd rather see him work with you then against you.
• 12:32
  Or do you have a competitor out there that we should go after
• 12:35
  and try to hire? You know, and, and you know,
• 12:38
  usually there's always good recommendations out there,
• 12:40
  whether they be from our wholesalers, they might know of
• 12:42
  an excellent bartender or bar manager or liquor store manager,
• 12:46
  things like that. And in the case with Heidelberg,
• 12:48
  you know, they were familiar with Jerry from having worked
• 12:50
  with him in, in different stages of his career in the market.
• 12:53
  And you know, they, they, they gave his name to us and, you
• 12:57
  know, came out there and met Jerry and Jerry and I have had
• 12:59
  some histories that crossed over with, with different breweries
• 13:02
  and stuff like that. So again, I think you tend to, I
• 13:06
  tend to in my, in my, my, my, my, my experiences, I've always
• 13:11
  found the best people through people.
• 13:13
  So it's been the way it worked for me.
• 13:15
  And and Steve has done a great job of kind of curating and a
• 13:18
  nice team. My my background.
• 13:21
  I spent my first 17 years out of college with the straw brewery
• 13:26
  company out of Detroit, in field sales, working in Alabama, in
• 13:29
  Georgia and North Carolina. I think it was like that.
• 13:32
  And then I moved on to Labatt, which became in Bev an Anheuser
• 13:35
  portion. Yeah.
• 13:37
  So, so you, you learn an awful lot in situations like that.
• 13:40
  You, you, you take a lot from it with the in Bev portion.
• 13:44
  That's why I sold Stella when it was brewed in in Belgium and and
• 13:49
  some great France with history. But I got to the point in my
• 13:53
  career where, you know, I, I wanted to look for something
• 13:56
  that I could finish my, my career in something that I
• 13:59
  believed in, something that was the customers could believe.
• 14:03
  And I wasn't just telling a story.
• 14:05
  It was, it was true. It was, it was a good thing to
• 14:07
  have. People would be happy to see you
• 14:09
  because of it. And I was thankful for the
• 14:11
  opportunity that, that Steve gave me.
• 14:14
  But, but I have to say I'm, I am one of the more senior guys in
• 14:17
  the company and some of the people have accused me of being
• 14:19
  one of the original employees of Hofbrau.
• 14:24
  And I had one occasion where I was working with a with a young
• 14:27
  salesperson who who might have been 22 or 23 and we walked into
• 14:31
  A to a liquor store and, and the owner of the place said, what
• 14:34
  was it bring your dad there to work day?
• 14:37
  But I try to teach people, but but no have having the right
• 14:41
  people in the right place. I'm believing in yourself and
• 14:44
  and the product you sell is the most important thing you can do.
• 14:48
  And when you have a cut a company with so much history and
• 14:51
  so much pride, it's it's very easy to do so piece of cake.
• 14:55
  Are there things that you, even though you guys have been with
• 14:57
  the company for a long time, are there things about this brand
• 15:00
  that you're still learning? Yeah, I probably learned some
• 15:03
  things from Steve tonight about it.
• 15:04
  Just, you know, when you've got 440 years of history, Yeah,
• 15:09
  there's, there's things that you can learn about now.
• 15:11
  And you know, when it comes to brewing, it's such a technical
• 15:14
  process. But you know, there, there are
• 15:15
  things that I could learn every day.
• 15:17
  I, I went back through and looked at the website and
• 15:19
  everything else to, to prepare for this.
• 15:21
  And you know, if you're not learning that you're relearning
• 15:24
  it. Yeah, it's and, and, and things,
• 15:27
  even though things that there's a lot of consistency and stuff,
• 15:29
  there's also a lot of adaptation that has to take place, you
• 15:32
  know, over in Germany right now too, You know, a lot of, a lot
• 15:35
  of similar economic conditions like we have and everything.
• 15:38
  And things are more challenging, you know, fine, finding the
• 15:40
  right employees, sourcing, you know, again, you know, you use
• 15:43
  the same hops, you use the same malts from the same providers
• 15:46
  and everything. But weather conditions and
• 15:48
  everything, you know, can affect all that.
• 15:50
  So, you know, I, I really, I, I do get, I'm really happy when I
• 15:54
  get a chance to spend time with our Brewers because obviously
• 15:57
  brewing in Bavaria is, is something that's just to be a
• 16:00
  brew in Bavaria, You really the education, the effort, the, the
• 16:04
  pride and everything. So, and when you're with these
• 16:06
  guys, they really do love to talk about beer, but they also,
• 16:08
  it's nice because they talk about it in a way you can
• 16:10
  understand, but they also talk about it with such a point of
• 16:13
  pride and passion that you really kind of when you get done
• 16:16
  talking to them, you know, you really feel like you walk
• 16:19
  through a wall. So, but it, it's, it's, it
• 16:24
  really is different and it's, it's, it really is a nice thing
• 16:28
  to be a part of. Now, as Jerry mentioned, you
• 16:30
  know, we've got different brands for our own history and
• 16:32
  everything. And, you know, building up a
• 16:34
  building a brand is never easy. And then also putting a time and
• 16:38
  effort into something that you and then seeing it go on a
• 16:41
  different direction can be heartbreaking.
• 16:43
  So at least with this brand, you know, the people we put together
• 16:47
  on it, like Jerry mentioned, this is something that we're a
• 16:49
  part of, we're building and it's as in Munich, it's been here for
• 16:53
  years and it'll be here for years longer.
• 16:55
  As long as we do our job and do our job, our job well, the
• 17:00
  people who take up after us will have a good foundation to
• 17:04
  continue to build on and introduce people to this
• 17:07
  wonderful, wonderful brand and and the history as well that it
• 17:11
  represents. And just to, you know, the, the
• 17:13
  other thing most imports are, there's, there's an import
• 17:16
  company that has several different brands that they
• 17:19
  import, that they sell, that they market for us, it's just
• 17:22
  hop route and, and we're relatively small.
• 17:24
  So we have to work a lot harder sometimes to, to get the share
• 17:28
  of mind that then our competitors who are lumped in
• 17:31
  with several other big imports that, you know, they have big
• 17:34
  chain departments and big marketing departments and
• 17:37
  everything else. And you know, as Steve said,
• 17:39
  we're a band of 12 or 13 people trying, trying to do it all,
• 17:42
  trying to do what other people do with hundreds of people.
• 17:46
  Because you have brewing facilities in the state, you
• 17:49
  have certain freedoms here, not with the traditional beers, but
• 17:52
  can you brew some stuff here that you can't just because you
• 17:55
  catering to the to the US market?
• 17:57
  No, no, the franchises are those guys.
• 18:00
  They have limited capacity. They brew predominantly for on
• 18:04
  site consumption is part of their agreement with the
• 18:06
  brewery. They do, however they were
• 18:09
  allowed to what they did discuss and and and and and the need to
• 18:14
  adapt to their markets and, and and compete with some of the
• 18:17
  other guys. So they do their own growlers
• 18:19
  and growlers now too, where they sell their own beers.
• 18:21
  So they produce. Those are those will probably be
• 18:24
  the the again, they're their own beers, but they do variation.
• 18:27
  So you'll get a hop Weiss or, you know, like a, a, a, a
• 18:31
  different kind of beer that they brew.
• 18:33
  But the main beers they brew, they're the ones that that are
• 18:35
  online with the brewery. You know, the original, the half
• 18:39
  of Eisen, the Dunkle, you know, those are all in line with the
• 18:42
  brewery recipes and, and, and and then, you know, they'll brew
• 18:46
  some off styles. And then in particular, they do
• 18:49
  bring in imported Meibach and Oktoberfest kegs as well in
• 18:53
  certain quantities. Just so they, you know, people
• 18:56
  like to taste the, you know, the home and versus and what's here.
• 18:59
  And you know, everybody likes to become a judge and, and, and a
• 19:02
  critic and everything too. So but that that's the only
• 19:06
  place you'll find it. And whatever they brew, again,
• 19:08
  that's for their own, our own business, you know, over there.
• 19:11
  So we do not take anything from the brew pubs and you know, we
• 19:16
  reintroduce that into retail through our our wholesalers.
• 19:19
  OK, there's this little event that happens and we touched on
• 19:23
  it earlier, earlier it's called Oktoberfest.
• 19:25
  And it's kind of a big deal for the for the world, I think.
• 19:28
  And one of the things there's a sport that kind of goes with it
• 19:33
  and we see it in this country and it's called I'm going to,
• 19:36
  I'm going to murder this word. But Moss, Krug, Stemman,
• 19:41
  Steinholt. By the way, I was going to let
• 19:44
  Scott take this one. Butcher that word.
• 19:47
  I was like, you go ahead and butcher that word.
• 19:50
  I looked up how to pronounce it and everything.
• 19:52
  I know I butchered it but. There's a Steinholt we got.
• 19:54
  Really. You did pretty good.
• 19:57
  Really. Yeah, yeah, yeah.
• 19:59
  My first try, well, I got the Moss right because this is what
• 20:02
  this is. This is, Yep, we learned this
• 20:04
  from Scott Murdo. This is a Moss and not a Stein.
• 20:07
  Yep, that's right. So, but it's, it's it, you know,
• 20:10
  that goes hand in hand with Oktoberfest.
• 20:12
  I'm I'm sure it does over there. You see it everywhere here.
• 20:15
  Everybody's got a Stein holding competition.
• 20:17
  It actually is more of an American thing than it is over
• 20:20
  there, believe it or not. You know they do.
• 20:22
  They do. The servers have their
• 20:24
  competitions and stuff. But it's been interesting
• 20:26
  because as it's grown over here in popularity, the Germans over
• 20:30
  there are scratching their head asking us why they don't quite
• 20:33
  get it. But the last few years, the last
• 20:37
  few years, you know, it's been on, it's been on numerous news.
• 20:42
  We know we do a national event and it, it a championship all
• 20:45
  year long. And it ends up in New York City
• 20:48
  with the Stoneman Day parade and a, and a big event in Central
• 20:51
  Park. And it's, it's amazing how it's
• 20:54
  grown. But it, it, it really is just an
• 20:58
  American thing that that's really caught on.
• 21:01
  We the last couple years we there was a documentary crew
• 21:04
  from Europe who came over to, to, to do the whole thing and
• 21:08
  try to get an idea on what's going on with it.
• 21:10
  And we just had a, an article just came out an Austrian writer
• 21:16
  was over during, during the Moscow in New York and
• 21:20
  interviewing contestants and trying to get an idea on, on
• 21:23
  what this is all about. But Jerry holds several of these
• 21:26
  events. He's kind of like our our mass
• 21:29
  crew king in terms of putting these events together and
• 21:32
  getting people on board with it. But it's just something that
• 21:35
  that came up years ago. And it was again, something that
• 21:38
  went back to Fred Schumacher and a gentleman in New York City who
• 21:42
  was the head of their, their Stroydben committee.
• 21:46
  And oddly enough, an Irish Cuban named Lenny Coyne, who ran the
• 21:51
  German club out there. And Lenny did this mascrug out
• 21:57
  there and was looking for a sponsor and, and Fred and him
• 22:00
  met and got together on it. And they started holding this
• 22:03
  thing in Central Park every year.
• 22:05
  And we've just used that as a, as a marketing tool and tried to
• 22:10
  grow it, you know, in specific areas with key accounts.
• 22:14
  And, you know, Sam Adams has done it, other people have had
• 22:16
  it, but it just seems like, you know, people tend to, again,
• 22:20
  gravitate towards the authentic. So it's, it's interesting.
• 22:25
  I mean, it's a 5 1/2 LB. When that beer is full, it's 5
• 22:28
  1/2 lbs. And again, leave it to the
• 22:30
  Germans to invent a drinking game where you never drink the
• 22:32
  beer, you know? Yeah.
• 22:36
  But Jerry runs several of these events and.
• 22:38
  And it's amazing that the crowd turn out the participation, the
• 22:41
  excitement. And I'm sure he can add a little
• 22:43
  more color to this, to the story.
• 22:45
  I. Think there's, you know, I think
• 22:47
  a lot of people are, are really competitive for me.
• 22:51
  It's kind of fun because you know, I, I've, I've talked
• 22:54
  people into participating in these events, you know, whatever
• 22:58
  event it was a, a mice fest or an Oktoberfest or whatever, and
• 23:02
  have talked people into it and do it and they'll get hooked.
• 23:06
  And, you know, thank thank God for social media, I guess,
• 23:09
  because there is such an incredible community of Stein
• 23:14
  Hoysters. Most crew get down in
• 23:16
  participants. Yeah, I get friend requests from
• 23:19
  people that I have no idea who they are.
• 23:21
  And I just automatically assume it's someone from this community
• 23:24
  of people that love to go to these Stein holding
• 23:27
  competitions. And again, I kind of kind of
• 23:32
  goes back to the sincerity of of who we are.
• 23:35
  It's it's a it's camaraderie. It becomes camaraderie.
• 23:38
  You know, somebody might be get beat by the guy who turns out to
• 23:42
  be his best friend two months later.
• 23:43
  It's just, it's a fun phenomenon that I, I, I really don't
• 23:48
  understand. I would have never, never
• 23:49
  guessed it. But you know, I try to do them
• 23:51
  at bigger events in the springtime, you know, again,
• 23:55
  whether it's a spring fest or, or whatever, and you'll get 30
• 23:59
  or 40 guys competing trying to judge it as a nightmare in
• 24:03
  itself. But and, and all of a sudden the
• 24:06
  crowd, you know, will be during a during a break from the bands.
• 24:10
  So people are still on the dance floor still by that.
• 24:12
  And the crowds just keep getting closer and closer.
• 24:15
  It's almost like you need security just to keep the people
• 24:18
  back and you get the chance, you know, hold that beer.
• 24:20
  Hold that. You know, it's just, yeah, I, I,
• 24:23
  it's just, it's absolutely exploded When, when I, I started
• 24:26
  seven years ago, when we did them, it was, you know, it's
• 24:29
  kind of a task to have to do it. But for now, it's just, it's,
• 24:32
  it's incredible how much it's caught on it.
• 24:34
  And the other thing is you don't have to be a, a 30 year old
• 24:39
  who's 6 foot four and all muscle to win it.
• 24:42
  You know, we've, we've got a a guy here in Cincinnati who's,
• 24:46
  you know, there's a parallel organization to ours, but the
• 24:49
  guy in Cincinnati who's 73 years old, old and man, he's the best
• 24:54
  in Ohio year after year. And he's been to New York two
• 24:59
  years ago that the female national championship is a
• 25:04
  wonderful lady who actually lives in Georgia but competed in
• 25:08
  Ohio because she was from Cleveland.
• 25:10
  And she, you know, we talked her into doing it other than that
• 25:13
  and she became really good. But she's, you know, she might
• 25:16
  be 5 foot eight, 140 lbs and 63 or 64 years old and she is the
• 25:24
  national champions. It just, it just amazes me, you
• 25:28
  know, any, anytime you get to watch one of these competitions,
• 25:31
  watch it and start practicing because we're going to sign you
• 25:34
  for the next event. Yeah, so here, here's a here's a
• 25:37
  couple questions. It it almost, I don't, I don't
• 25:39
  know if this is a great comparison or not, but it kind
• 25:41
  of reminds me every year, 4th of July, like the hot dog contest,
• 25:45
  like, how does he do that? Right?
• 25:47
  Yeah. So how do they do?
• 25:48
  How do they do it, Jerry, when, when you're hearing the stories
• 25:51
  from people about how they're doing and how they're gearing up
• 25:54
  and how they're training for this, What have you heard about
• 25:56
  some of the different things that they're trying to?
• 25:58
  Do yeah, they they have their own.
• 25:59
  They don't have their own methods.
• 26:02
  You know, I, I know one person who trained by lifting pumpkins.
• 26:07
  The gentleman that I talked about works for UPS and they
• 26:11
  just built incredible muscles doing all the stuff that UPS
• 26:15
  guys do over time. But I, I know people that have
• 26:19
  actually hired physical therapists to work on the
• 26:22
  muscles that they need to, to be an effective, you know, there's,
• 26:28
  there's all different methods And, and when it comes right
• 26:31
  down to the competition, it's generally, generally some kind
• 26:34
  of focus that they have to have. They just have to put themselves
• 26:37
  in a, in a different world and just tough it out.
• 26:40
  And there's a, the national champion this year, our
• 26:43
  champion. What was it, 24 minutes, Steve?
• 26:45
  24 We never thought anybody would break the record at 21.
• 26:48
  He did it for 24 minutes. Which I could probably do it for
• 26:52
  2 minutes maybe, yeah. Yeah, we're just five, you said.
• 26:59
  Yeah, yeah. But I mean, just try it
• 27:01
  yourself. I mean, you just, you just hold
• 27:02
  it out straight. Your full beer, 5 1/2 lbs.
• 27:04
  You just hold it out straight. I'm on the side, arms flat, you
• 27:07
  know, shoulder length. And, you know, after about 3
• 27:10
  minutes, you know, you start feeling the burn and everything
• 27:13
  and it's crazy. And you know, and you know, you
• 27:16
  mentioned people training, you know, the last last year's we
• 27:20
  usually our winners come out of two places.
• 27:22
  Oddly enough, there's a small town in Texas called Brunsfeld,
• 27:25
  New Brunsfeld, which is little Germantown.
• 27:27
  And they call it this dynasty down there.
• 27:30
  They've been posting the male and female winner like several
• 27:33
  the last few years. Krause sees the main account
• 27:36
  down there. They've got a big beer hall.
• 27:38
  It's Texas. So it's kind of like an open,
• 27:40
  you know, the the doors open up. But what they've done is they've
• 27:43
  taken Bavarian flags with HB logo and they put the winner's
• 27:47
  name, date and time on there. And all their champions hang in
• 27:50
  the rafters. And then it usually comes down
• 27:54
  to them. And a bar out in Philadelphia,
• 27:57
  Brauhaus Schmitz, they've been posting winners, too.
• 27:58
  But yeah, the winner this year, he was, I think he came.
• 28:01
  He was from Seattle, right, Jerry?
• 28:03
  I think he's from a beer hall. No, actually I think he, I think
• 28:06
  he lives in New Jersey, but he qualified first in California
• 28:10
  to. Care he he made his way of get.
• 28:13
  He made his way across the country competing in other
• 28:15
  contests just just for the fun of it.
• 28:18
  He's he's retired. His wife competes as well.
• 28:22
  So that's, that's pretty incredible.
• 28:24
  I, I, you know, I, I, I say I don't understand, but I kind of
• 28:29
  do because they're all, they're all really good people and
• 28:31
  they're, they'll be around and. You know I'm.
• 28:34
  Just glad I don't have to compete against them.
• 28:36
  And as Jerry mentioned, you know, they all text each other,
• 28:39
  e-mail each other, they're all, they all become friends after,
• 28:42
  after their weekend together and everything.
• 28:43
  So yeah, just you just search New York City mosque group
• 28:47
  stemming your Central Park Oktoberfest.
• 28:49
  See some of the videos, 3500 people scream and hold that,
• 28:53
  hold that beer, hold that beer. It it it's crazy.
• 28:56
  It's definitely something to see so.
• 28:57
  So, and the, and the great thing is they've all become really
• 29:01
  good spokespeople for us as well.
• 29:03
  They they appreciate what what we do, how we got them started,
• 29:07
  how we got them into it. And there's a a lady out of
• 29:11
  Akron, OH catch it Erickson and it was just a phenomenal person
• 29:16
  and an incredible spokesperson. You would swear she was on her
• 29:19
  payroll as as much as she as she pumps up Hoff Brown and Moss
• 29:23
  crew stemming but really, really good people.
• 29:26
  I mean, if if if you're going to be associated with people, those
• 29:30
  are the people you want to be associated with.
• 29:32
  They're just good, good. People, have you guys both tried
• 29:34
  it and what are your records? Why bother?
• 29:40
  You know if I pour a beer it's to drink and not to stare at for
• 29:42
  5 minutes, so. I'm not having a beer.
• 29:46
  Here's here's what I do. So I so when I give
• 29:48
  instructions, when I judge, I, I do it perfect for about 30
• 29:52
  seconds and I said, OK, so that's how you have to do.
• 29:56
  Good luck after that. You guys take over?
• 29:58
  What's nice about that is somebody else doesn't doesn't
• 30:01
  have to worry about being the first one out.
• 30:02
  You're like, I'll volunteer for that.
• 30:06
  We did it at a friend's house back.
• 30:08
  You had an Oktoberfest party or whatever.
• 30:09
  We just did it for, for the hell of it.
• 30:11
  We all went about 2 1/2 minutes, but we all would have been
• 30:14
  disqualified in 30 seconds because there's leaning and then
• 30:16
  there's your arms, weight, all that kind of stuff.
• 30:19
  The first time you move anything, you're out, right,
• 30:21
  Jerry? I mean.
• 30:23
  Well, you know, you get a couple warnings that you know, the
• 30:25
  crucial thing is that you don't spill a drop.
• 30:27
  That's an automatic disqualifier because we want to all and waste
• 30:31
  good beer. Right, right.
• 30:33
  It's certainly not. And it and it's tough.
• 30:35
  Some of the lines are are blurred.
• 30:37
  It's just, you know how far back you can lean and you know, you
• 30:41
  just try, you try to do your best and and judge fairly What?
• 30:45
  Yeah. And ultimately it's fine.
• 30:47
  Yeah. Have you guys ever gone?
• 30:49
  On the purpose. And let me, let me just one more
• 30:52
  thing about this. You know, we, we do it for, for
• 30:55
  the goodwill, but that, that's, that's what we're about.
• 30:59
  You know, we, we, we're trying to win friends and, and
• 31:01
  influence people. So we tend to be a little more
• 31:05
  generous when, when we're, when we're doing this stuff.
• 31:07
  We, you know, we, we don't want to take anybody off over, over a
• 31:10
  silly game basically, right? Right.
• 31:13
  That's, that's kind of, you know, you know, we want to sell
• 31:15
  more beer, but it's all about, it's all about goodwill.
• 31:18
  It's it's a way to promote. There are probably several
• 31:20
  people in that in the competition, when you get past a
• 31:23
  certain point, they want to be taken out because like I'm
• 31:26
  fighting here, I don't want, I don't want to do I?
• 31:28
  Can't take anymore. Well, so the so The thing is
• 31:31
  like no guy wants to be beat by a woman in it either.
• 31:34
  So, so that's kind of a of a source of pride and, and there
• 31:38
  are a lot of women that beat all the guys.
• 31:41
  So it's just too bad for me. Yeah, but have you guys ever
• 31:45
  seen how many mosses you can carry at one time?
• 31:49
  You know how like they do over in Germany?
• 31:51
  Or have you ever tried it to see how many?
• 31:53
  No, I'm not. Interested.
• 31:56
  It seems like a kid it's it's for drinking and not.
• 31:59
  Yeah, exactly have. You tried that, Scott.
• 32:01
  I know I haven't. I tried it and I got and I got 4
• 32:06
  easily. The problem was I could have
• 32:07
  done more. Nobody else would give me their
• 32:08
  beers like it was the people they didn't want.
• 32:13
  To alcohol abuse right there man.
• 32:14
  We don't want to spill it over. They're like, no, you're not,
• 32:16
  you're not having my beers. So I said, oh, I could do 4, but
• 32:19
  I could do it easily. But there you go.
• 32:21
  Those girls that do it and stack them.
• 32:23
  It's it's it's mind blowing. Yeah, it is incredible.
• 32:27
  And when you're at Oktoberfest, it is, you know, it is actually
• 32:30
  happening. Yep, There's some science behind
• 32:32
  it too. The way the handles fit together
• 32:34
  and the whole thing. And some strength, yeah.
• 32:37
  So I get into math tonight, OK. It is very impressive when those
• 32:43
  when those young ladies do it. For sure, for sure.
• 32:48
  Yeah. So Steve, you got anything else?
• 32:51
  We want to let these guys go, go home, I guess at some point.
• 32:54
  Yeah. You know, I guess, I guess we
• 32:56
  just want to talk about, you know, I know you have a lot of
• 32:58
  locations across the United States.
• 33:00
  Is there any talk about expanding into other cities?
• 33:04
  Anything like that that you all can discuss at this point?
• 33:08
  You know, we're all, we're always looking of, you know, for
• 33:10
  an, an open. We, we basically last year we
• 33:14
  took on our former president of franchise retired and a new
• 33:20
  gentleman came on who has hospitality and restaurant
• 33:24
  background and actually was familiar with our opera houses
• 33:28
  in, in Pittsburgh, Columbus and Newport.
• 33:32
  So he's kind of taken over and he spent most of last year kind
• 33:35
  of revising our franchise structure because obviously you
• 33:39
  guys are familiar with what's going on with a lot of tap halls
• 33:41
  around the country and, and microbreweries and stuff like
• 33:44
  that. It's, it's gotten to the point
• 33:46
  where those large venues are just very difficult to, to make
• 33:49
  fill and maintain. And obviously running a brewery
• 33:52
  is very costly, especially if you're not at, at or above
• 33:55
  capacity. So we, we kind of done some
• 33:57
  reorganizing and some restructuring of, of our
• 33:59
  franchise offerings, focusing more on some smaller restaurant
• 34:03
  size places, maybe some smaller beer stubes and of course beer
• 34:06
  garden type venue. So, and that's, you know, those
• 34:11
  are things that, you know, that we're open to.
• 34:14
  And, and usually the way that works is, you know, if people
• 34:16
  are curious as to how that works or whatever, you know, they go
• 34:19
  through our, to our franchise website and then they just, you
• 34:22
  know, put an inquiry out there and, you know, they then, you
• 34:25
  know, they'll get contacted and say what they're looking for.
• 34:27
  And, and if there's a particular market that they'd like to be,
• 34:30
  you know, that they, they think that would be successful and,
• 34:32
  and we'll work with them and, and, and see if indeed there is
• 34:36
  an opportunity and for, for, to work in that particular areas.
• 34:39
  But you, the way that works, the franchises work though, is, you
• 34:43
  know, an individual would come to us and want to, you know,
• 34:46
  open and, and run their, run their business and, or has a
• 34:49
  place in mind and things like that.
• 34:51
  You know, then they get from us the, you know, that the
• 34:53
  franchise rights, the name rights and certain amounts of
• 34:56
  support and stuff like that in terms of the, the marketing and
• 35:00
  point of sale items and stuff like that.
• 35:01
  So, but yeah, we're always looking and we're hoping now
• 35:06
  with the adaptations we've made, we've had a lot of prospects
• 35:11
  this year, perspective, opportunities and working
• 35:14
  through those right now. So, you know, maybe, you know,
• 35:16
  maybe we'll have some good news, you know, in the upcoming months
• 35:20
  about some, some new location opening up somewhere besides
• 35:24
  Ohio. I know Jerry doesn't want to
• 35:26
  hear that, but somewhere besides Ohio would be nice.
• 35:29
  So, you know, you know, I'm thinking that these guys would
• 35:31
  be great as owners of the of the Hopper house.
• 35:34
  I was thinking that too. Yes, yeah, yeah, Sign us up.
• 35:38
  You know, we got the shirts, got the pins, basically, I mean.
• 35:42
  We basically work for you. Now look at us.
• 35:44
  There we go. Got that.
• 35:45
  We got it, We got it all. But the other thing I want, the
• 35:48
  other thing I want to say too, is that your website is a great
• 35:51
  resource for finding the beer. So if people are interested, how
• 35:55
  can they go on your website? Where, where would they go on
• 35:58
  your website to find that? Yeah, the website again.
• 36:01
  And that's, that's all Selena, you know, a quick, quick history
• 36:05
  on Selena too. We're very lucky to have Selena.
• 36:07
  She actually interned at the Hofbrau Brewery in Munich as an
• 36:11
  intern and then when she graduated, she was there on
• 36:14
  their marketing team and she was key in in in a lot of their
• 36:19
  digital marketing, their website and everything.
• 36:21
  So she took a lot of what she learned over there and brought
• 36:24
  that over to our website, which is so that's why it's so user
• 36:26
  friendly and everything. But you know, when you go to it,
• 36:29
  you've got the headers up there, you've got beer, you got
• 36:31
  history. And there's a, a, a tab up there
• 36:34
  called beer Finder. You know, you, you click on
• 36:36
  that, you enter your zip code and it tell you can find out
• 36:39
  exactly what you're looking for, if it's a restaurant, a bar,
• 36:42
  particularly if you want draft or bottles.
• 36:44
  And that, that automatically updates to our wholesalers
• 36:47
  reporting system pretty much every every week.
• 36:50
  So if they say they have it, you know, then you can click on
• 36:53
  there and it tells you what they're serving and everything
• 36:55
  and what's available and it gives you a phone number.
• 36:58
  So if you just just want to call ahead and double check and make
• 37:00
  sure that that it's still there, you can do that too.
• 37:01
  So but yeah, that the website is is really a great resource for
• 37:07
  you guys mentioned it earlier. Anything you want to know about
• 37:09
  the beer itself, breakdowns on the beers, ingredients, IB U's,
• 37:14
  all kinds of brewing, technical informations on there and and
• 37:19
  then a lot of good history on the brand too so.
• 37:21
  Good March too. I'm looking at the merch and
• 37:23
  I've been at the the gift shop in Munich and that, that place I
• 37:26
  could spend a day in that place. I had to leave.
• 37:28
  Yeah. Great merch.
• 37:31
  Yeah, the merchandising and and a lot of that a lot.
• 37:34
  Over there. I should have brought it up.
• 37:39
  I've got it and I'm looking at it right here.
• 37:40
  I've got a mini boot. It says Opera House on it from
• 37:43
  over just the mini boot. It's so cool, Yeah.
• 37:47
  Yeah, we're. Drinking out of.
• 37:49
  And a lot of what we do it, we do bring over.
• 37:52
  It's been a little challenging this year with the tariffs, but
• 37:54
  we do bring over what we can from Munich off of their
• 37:58
  offerings. And then we do have items
• 38:00
  produced domestically as well. So, but again, we we try to
• 38:03
  bring as much over from Munich as we can to stick with the
• 38:05
  authenticity so. And that's, you know, just to
• 38:08
  bring that up. So the merchandise, the
• 38:11
  wearables, I swear every time I'm out in public and I'm
• 38:14
  wearing a hot fog shirt, 11 will approach me and say I was there.
• 38:18
  I've been to music. How?
• 38:19
  Nice. How cool is that it?
• 38:20
  Always happens. Yeah, it's cool.
• 38:23
  It's like, it's like you said earlier, it's a it's, it's a
• 38:25
  brand that is recognized around the world.
• 38:27
  You just see it and you know what that is.
• 38:29
  Yeah, well, I know when I'm wearing mine from now on, I'm
• 38:31
  going to be like I was on a podcast with these two guys
• 38:36
  talking about the brand. Don't they say?
• 38:38
  Do you work for Hopper House? I'll be late.
• 38:40
  Yes, yes. I do tell.
• 38:43
  Them you know Selena. Would love to.
• 38:45
  You know, Selena, that's all you got to drop.
• 38:47
  That's the only name that's important.
• 38:52
  One last thing for me and we've talked about a little bit, but
• 38:54
  when you, when someone sees your brand, you just kind of really
• 38:57
  alluded to it in the wild. What do you, what do you want
• 39:00
  them to think about your brand when they see you?
• 39:02
  Is it kind of that Hey I was there memory somewhere?
• 39:06
  I can tell my my thing I kind of like with Jeremy.
• 39:09
  To me, it's it's great because that that person sharing a very
• 39:14
  something they they remember and it makes them happy, makes them
• 39:16
  smile, you know, and what is beer all about?
• 39:19
  Beers, beers here to make us happy, right?
• 39:21
  So, you know, to me it's a, it's a, it's a, it's a big one
• 39:24
  because it made that person happy and happy enough that they
• 39:28
  felt they needed to share that with someone else too.
• 39:30
  So. Yeah, and that and that pretty
• 39:31
  much encapsulates. And if you remember your first
• 39:34
  car and the fond memories you had of your first, that that's
• 39:38
  great beer, great memories. It's, it's, it's not about the
• 39:44
  taste profile. It's not about, you know, all
• 39:47
  the ingredients and everything else.
• 39:48
  That's about it. The experience that you had with
• 39:51
  the bread and, and the fondness that you have for it let's you
• 39:54
  know, they want people recognize the logo.
• 39:57
  You can see in their eyes that they're thinking about a great
• 40:00
  time that they had or a great point of their life that.
• 40:04
  That happened because of Hoffbrau or happened with
• 40:07
  Hoffbrau. And I can attest that Steve
• 40:09
  talked about us going to Newport before I've been to Munich, and
• 40:12
  I was with friends then. I'll never forget that
• 40:13
  experience. And I will be in Columbus for
• 40:16
  Thanksgiving for like 3 or 4 days.
• 40:19
  I'm going to Hoffbrau House. I'd actually made that decision
• 40:21
  today. I was like, Oh my God, it's
• 40:22
  what? Guess what we're doing?
• 40:24
  Yeah, it's a nice, it's a nice location and yeah and and again,
• 40:31
  it's under the same management group as as Newport as so you'll
• 40:35
  you'll get you'll get excellent, you'll get excellent customer
• 40:38
  service and and a great menu as well.
• 40:40
  So. Yeah.
• 40:41
  And actually As for Jason, he's Jason is the brewmaster there
• 40:44
  and he doesn't, he does a great job.
• 40:46
  Yeah. And they're and they're actually
• 40:47
  celebrating their anniversary this week, I think.
• 40:51
  Oh, that's right, yeah. So they've been around for a
• 40:54
  while too. Yeah, it's a it's a good place,
• 40:56
  very nice. I actually was here a couple
• 40:59
  weeks ago. Good, good place.
• 41:01
  Nice. I'll make, I'll make sure to get
• 41:03
  to get by there for sure. Steve, anything else?
• 41:06
  Man, how can I top? That anything we didn't cover,
• 41:09
  you guys want to want to speak to.
• 41:11
  No, I, again, I, I just want to say thank you guys for the
• 41:14
  opportunity to talk about obviously something that Jerry
• 41:16
  and I care a lot about, you know, professionally and, and
• 41:20
  personally. It's really great to share some
• 41:22
  of these stories with people who who like to hear them, you know,
• 41:25
  and are willing to, you know, willing to ask some good
• 41:27
  questions. And, and, and here's some
• 41:29
  sometimes long winded answers. You know, I'm glad I got Jerry
• 41:32
  here to wheel me in. Wheel me in sometimes.
• 41:36
  So people often ask us what our what our favorite beer is, and I
• 41:40
  say it's any of mine. And it just depends on who I'm
• 41:43
  with and the good times I'm having it.
• 41:45
  Yeah. Love it.
• 41:46
  So the beers that I've had tonight have been my favorite
• 41:48
  beers. That's great.
• 41:51
  I'm going to say that too, gentlemen.
• 41:53
  We'll end it there. I say pros.
• 41:55
  I have a little left on what was a lot.
• 41:57
  I'm I'm going to have to open one.
• 42:01
  Come on, Jerry, you're falling behind.
• 42:03
  Come on, Jerry, go ahead. That doesn't normally happen,
• 42:06
  and anyway. Thank you.
• 42:08
  Guys. Thanks guys.
• 42:10
  Thank you. The Opera House on the Brewery
• 42:13
  Underground podcast. We appreciate it.
• 42:15
  Cheers and. Absolutely.
• 42:17
  Pros, guys Pros.