Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Deep South Growlers: Greg & Abbey Anderton on Nashville Craft Beer & Taproom Life | Re-release of Episode 29

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Deep South Growlers: Greg & Abbey Anderton on Nashville Craft Beer & Taproom Life | Re-release of Episode 29 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  Hey, Scott, isn't there a place out there where everybody knows
• 0:03
  your name? I think they know yours too.
• 0:06
  I think it's called Deep South Growlers.
• 0:08
  It is called Deep South Growlers and there was a time we did an
• 0:13
  episode from there. We did.
• 0:15
  It was in their building, which was great.
• 0:17
  We got to talk to Greg and Abby, didn't we?
• 0:18
  On a On a Was it a Sunday morning?
• 0:21
  I don't, I believe it was on a Sunday morning.
• 0:23
  You know what, we're on assignment right now.
• 0:26
  But here is a special episode just for everybody out there.
• 0:30
  This was episode 29, released June 7th, 2024.
• 0:35
  Cheers. Cheers.
• 0:45
  Welcome today to the Brewery Underground podcast where we on
• 0:50
  location Scott Tehran. Steve Sullivan here.
• 0:54
  Scott, where are we today? Today we're at Deep South
• 0:58
  Growler in Lenox Village in Nashville, TN which is awesome.
• 1:02
  This is only our second remote. That's right.
• 1:06
  We are on location and certainly glad to have Greg and Abby
• 1:11
  Anderson on today who run this joint and the location we're at.
• 1:17
  They have two locations actually, one in Lenox Village
• 1:20
  of South Nashville and also in Murfreesboro.
• 1:23
  Guys, we've known you for a while.
• 1:26
  We're glad that we could get y'all we're.
• 1:28
  Happy to be. Happy to be here.
• 1:29
  Yeah. By the way, this is early Sunday
• 1:31
  morning. This is early for me, so I'm not
• 1:34
  hungover, which is good. I took.
• 1:35
  Care of that last night make sure I was good I.
• 1:38
  Can't really say that on a Sunday morning.
• 1:40
  You've seen me on Saturday, we made it.
• 1:47
  We made it. I feel good this morning.
• 1:49
  So thank you for having us here. Thank you for being a.
• 1:51
  Part of this, yeah, absolutely. Absolutely.
• 1:53
  Yeah, we appreciate it. And you know, we always start
• 1:55
  off the podcast usually drinking something.
• 1:58
  It's normally a beer, unless we're doing a whiskey podcast or
• 2:02
  something, then it may be something different.
• 2:04
  But you know, it's about, oh, I don't know, it's 10:30 on a
• 2:09
  Sunday morning as we are recording this.
• 2:12
  And The funny thing is we had posted on our social media the
• 2:15
  day before about them, what's the best beer to drink?
• 2:19
  And I'm like, I don't know, I got the oatmeal stout.
• 2:23
  Breakfast I got the same 1 the schlaf please.
• 2:26
  Cheers guys. Cheers.
• 2:28
  I have a happy death death row grape seltzer.
• 2:36
  This is the line logger. Little little lightness it
• 2:42
  garage beer. It's a good beer.
• 3:12
  We've got some. We do have a really our audience
• 3:15
  with our people outside the window to the little dance.
• 3:17
  Club SO. Anyway, they're.
• 3:25
  Shooting a video with a kid dancing outside of a beer
• 3:30
  garden. And that's awesome.
• 3:34
  I recognize him. I can't think of his name, but
• 3:42
  he's. The live studio audience through
• 3:45
  the big window, we got to love it today.
• 3:47
  So you guys, let's talk first of all, because you guys have two
• 3:51
  locations, the one here in South Nashville.
• 3:54
  And we know not everybody that listens to this podcast, believe
• 3:57
  it or not, there's people that listen to it in other parts of
• 3:59
  the country. So the, the Lenox Village one in
• 4:04
  South Nashville is basically what I said, South Nashville,
• 4:07
  it's a kind of a neighborhood. And also talk about the one that
• 4:10
  you you guys have in Murfreesboro too.
• 4:14
  The one in Murfreesboro was the original when we bought it,
• 4:18
  these, these were already established.
• 4:20
  The one in Murfreesboro was the original one 2015.
• 4:24
  It's a little bit smaller, doesn't have as many taps, but
• 4:29
  same concept. Drinking, beer, conversation,
• 4:33
  just in general, just a great social atmosphere, great place
• 4:36
  to go, great vibe. Yeah, they're around about the
• 4:39
  same size. That one has a private event
• 4:42
  room and this one has a patio, and that's the biggest
• 4:44
  difference between the two aside from the location.
• 4:47
  And it's a tap room, so it's not a brewery, right?
• 4:50
  So just explain for people that may not be familiar, like what
• 4:54
  is the difference really between a tap room and a brewery?
• 5:01
  Yeah, we can. It's got good.
• 5:05
  It's good things and bad things to.
• 5:06
  The good thing is we don't have to be responsible for the
• 5:09
  product. We simply purchase the product
• 5:12
  and just, you know, administer it that way so we can get beer
• 5:18
  from anywhere. We're not locked into one
• 5:19
  specific thing. And I think that's probably the
• 5:21
  the biggest benefit that I see from from our standpoint we can
• 5:25
  get anything. Do you guys consider both of
• 5:28
  your locations? Would you consider it a like
• 5:30
  neighborhood breweries? I would probably consider this
• 5:36
  one more so than Murfreesboro just cause Murfreesboro is more
• 5:39
  in a shopping complex away from more residential stuff and this
• 5:44
  one is right front and center in a whole giant neighborhood.
• 5:48
  And I, and I have sad because I, I've been over here a lot of
• 5:51
  times and Scott is like Norm from Cheers.
• 5:54
  If people remember the TV show, he lives right around the
• 5:57
  corner. So he's here all the time.
• 5:59
  But every once in a while when I get over here, I live like 1/2
• 6:02
  hour from between both locations, especially the Lennox
• 6:05
  Village location. You come in and you see a lot of
• 6:07
  the same people. It's, it's that, it's that vibe
• 6:10
  that goes on Murfreesboro. You think like Murfreesboro
• 6:14
  maybe a little bit different though from that standpoint?
• 6:18
  No, I will tell on Scott though, he I wouldn't treat him as Norm
• 6:23
  because Norm comes in. Sam knew exactly what he was
• 6:26
  drinking and he had it right there in front of him before he
• 6:28
  ever sat down. If I did that to Scott, he would
• 6:30
  say, what's this? I didn't want that.
• 6:33
  I want the new one up there. That is, that is funny.
• 6:40
  I one of the big things that I really love about this place is
• 6:45
  because you can come in, as you said, you have craft beer.
• 6:48
  You're not just craft beer to 1 centralized location.
• 6:52
  You have craft beer from all over the place.
• 6:55
  And I'm a flight guy, love getting flights.
• 6:58
  I know Scott does too. Can you talk a little bit more
• 7:01
  about that? Well, the fact that we can get
• 7:06
  European beers, I think is one of the biggest benefits.
• 7:10
  I like to give you an example. We have found that there is a
• 7:13
  love for a particular beer. It's Cronenberg 1664.
• 7:17
  It's a wheat beer feature in Apricots.
• 7:19
  It's a great beer. If anybody likes Blue Moon or
• 7:21
  you know, fruity wheat beer, it's a great option.
• 7:25
  We found out from our Rep that we were the number one purchaser
• 7:28
  of that beer and we can't get it.
• 7:32
  They won't. They're not sending anymore
• 7:34
  over. I think they're sending package,
• 7:35
  but the kegs are just not showing up.
• 7:36
  So we literally drink. What I love about it is that
• 7:48
  it's unique because you really there's not that many that I
• 7:51
  know of that many tap rooms just around this general.
• 7:54
  Area, right? Well, we lost craft brew.
• 7:56
  Yeah. We did the first one that I ever
• 8:00
  went to inadvertently not knowing what was down the road
• 8:03
  for me and the family is the went to Homegrown over there in
• 8:08
  Donaldson and a funny story about that.
• 8:12
  I go in there and I got mesmerized by that board.
• 8:15
  Then I felt embarrassed and I'm sitting there staying like, Oh
• 8:18
  my God, I need to pick a beer. I need to pick a beer.
• 8:20
  And then I got this and she said, look, what do you think?
• 8:22
  And I said something like a Budweiser and she gives me she
• 8:28
  gives me a couple samples and I pick one and I'm like, great,
• 8:30
  I'm an IPA guy. I didn't know it at the time,
• 8:33
  but I'm an IPA guy. I like the pale ales and by
• 8:36
  stuck with a with a logger, a light logger and we bought you
• 8:40
  know, I had a couple beers. I really liked the the vibe
• 8:42
  there. I loved it.
• 8:43
  It was a company meeting and we had a good time, stayed there a
• 8:47
  couple hours. So I had a few beers and it was
• 8:49
  really a good time and we got here and I I was mesmerized just
• 8:52
  the same that board. I'm looking at that board and
• 8:54
  I'm thinking, OK, I'm not idiot. I know beer and I'm looking at
• 8:57
  that board like what in the world?
• 8:59
  And I'm thinking I've got to memorize all this stuff and it.
• 9:03
  But kid you not, it took me about probably, we were six
• 9:05
  months in it working behind the bar and I'm like, oh, sweet at
• 9:11
  the top, sour at the bottom, light to dark.
• 9:15
  And I'm like, you know what, This just got easier.
• 9:19
  I don't have to memorize all this.
• 9:21
  Stuff I know exactly. What these beers are.
• 9:23
  So it was a, it was a, it was a learning experience, but going
• 9:26
  back to that, that first time at Homegrown, that really helped me
• 9:29
  out and set the tone for my expectations of what, you know,
• 9:32
  kind of the kind of the situation was supposed to be
• 9:34
  here. I know Scott has some questions
• 9:37
  here in a second about how you all got started, but I do have
• 9:40
  because if I don't, even though I have it written down, I may
• 9:44
  skip over it and miss it. So I have to tell a good Abby
• 9:46
  story. It was probably about two months
• 9:48
  ago I was in here and I came in and I just I scanned the board
• 9:53
  whenever I come in and I'm like what do I want?
• 9:55
  And she comes up to me and she says we don't have any non
• 9:58
  alcoholic beer. And I was like, where did that
• 10:03
  come from? I don't even know.
• 10:07
  Where did that come from? And you probably remember that,
• 10:11
  actually. And it was like later on that
• 10:13
  day, I said something to you and I'm like, where did that come
• 10:15
  from? Where did that come from, Andy?
• 10:16
  I think there had been about three people before you that had
• 10:20
  asked me. About non alcoholic.
• 10:22
  And I was going to. I've beaten you to the punch now
• 10:24
  if you want one. I'm really sorry we got water
• 10:27
  over here. I don't.
• 10:29
  Think I've ever in fact in in in all my life, I don't think I've
• 10:33
  ever had a non alcoholic beer. Maybe I've tried?
• 10:35
  One I have some now. Yeah, believe it.
• 10:37
  I'm going to. Enjoy this.
• 10:38
  Stuff that market, that market has picked up.
• 10:40
  I know that market has truly picked up.
• 10:42
  And we're going to talk about that here in a little bit, but
• 10:45
  Scott, I know has some questions about really how you all got
• 10:48
  started. Let's go back a little bit.
• 10:50
  So you guys are family owned and operated and there are more than
• 10:54
  just you and two, what are involved and?
• 10:57
  What are the roles of each other?
• 10:59
  Alex, the Abby's brother, he's got the, he's got the store in
• 11:03
  Murfreesboro. Primarily.
• 11:04
  He's the what we call the, he's the manager of that store.
• 11:06
  Abby's the manager of this store.
• 11:07
  And I kind of bounce back and forth helping out as far as the,
• 11:11
  you know, just covering cover shifts so they can have some
• 11:13
  time off. It is, is very demanding on your
• 11:17
  time and you'll be personal. Being from a my background is
• 11:24
  working in insurance repair and a lot of times you know,
• 11:26
  somebody's got a water damage or a fire damage.
• 11:28
  You know what you're going to do.
• 11:29
  But when you get there, you don't realize how big the task
• 11:31
  is. So you may be there a lot longer
• 11:33
  than you ever anticipated, which means overtime and and you just
• 11:35
  can't quit. I mean, you've got a job to
• 11:37
  complete. You have to do it, and being
• 11:39
  behind the bar here is a lot like that.
• 11:42
  We know the closing hours, but in some cases we're not going to
• 11:46
  close. I mean, if there's for four or
• 11:47
  five people in here and you can tell we're done drinking, we're
• 11:50
  hanging out now like it's our den, OK, We got to get out of
• 11:53
  here guys, it's time to go home. Or you've got 7 or 8 people and
• 11:58
  we've only been here an hour and a half and now it's closing
• 12:00
  time. But we're not done.
• 12:01
  We're drinking and we're having a good time.
• 12:04
  We're going to stay open a little bit later in that.
• 12:05
  So when you start your day, you don't know necessarily when it's
• 12:08
  going to end, but you know that that's kind of thing.
• 12:11
  So I'm, I'm a shift cover primarily, but also to kind of
• 12:14
  take care of the storage. As far as anything mechanical I
• 12:21
  put it, I'm like everybody else. I put in my wish list and
• 12:24
  sometimes I'm disappointed and sometimes I'm really, really
• 12:27
  happy. Yeah, I see.
• 12:31
  I see her order sheet and Abby's Alex sheet like oh I can't wait
• 12:35
  to get to Murfreesboro. So talk about some of the other
• 12:42
  things that you guys do. Abby, what is your world
• 12:45
  primary? You have this store.
• 12:46
  I have this store entirely. I haven't been out to our
• 12:49
  Murfreesboro location in a couple of months, which just
• 12:52
  shows how good Alex is it doing what he does.
• 12:56
  But I do all of the beer ordering here.
• 12:59
  Whenever we do have employees, I'm in charge of them too.
• 13:04
  And then just the regular shifts doing all that kind of stuff.
• 13:09
  Cool. Well, planning events, yeah, I
• 13:11
  do. The events too.
• 13:14
  The events take it out of me. You wear many hats.
• 13:18
  We do have one coming up with a black Abbey and BlackBerry farm
• 13:21
  on June 28th, is that right? Yeah, they're going to DJ out on
• 13:24
  the patio again. Yes.
• 13:26
  Who's going to do the DJ, you know?
• 13:28
  Carl is, yeah. You know Carl is.
• 13:33
  Yeah. I think that's kind of grown on
• 13:35
  him in the last few years, couple years because I don't, I
• 13:39
  don't remember him doing the DJ thing much.
• 13:41
  But man, that's picked up steam over over a year and a half now.
• 13:44
  Two years. Yeah, they have a whole night.
• 13:45
  They got a giant tent, a whole big old set up.
• 13:48
  It's a. It's a fun deal.
• 13:50
  It's something fun for him to do when you guys as a group have to
• 13:54
  make decisions you just kind of defer to there just kind of
• 13:56
  mentioned that, yeah. How does that go?
• 13:59
  Is it is. It Oh yeah.
• 14:02
  Oh yeah. I will say Cindy's our silent
• 14:07
  leader. She kind of looks at everything
• 14:10
  from a 10,000 foot view. She sees things and kind of
• 14:14
  keeps everybody kind of focused and in line.
• 14:17
  She's got a very important role, you know, and as far as just
• 14:21
  keeping up with everything that's going on, she's the one
• 14:23
  that takes care of all that. She's also the one that kind of
• 14:26
  pushes Alex and Abby to, hey, it's been a month.
• 14:30
  We need more events. We need more events.
• 14:32
  We know that's one of the things to help generate people's
• 14:36
  interest. It's an event.
• 14:37
  I mean, like we were talking about before we started this,
• 14:40
  everybody's talking about something going on somewhere.
• 14:42
  It's not just the fact that it's a good restaurant or it's a good
• 14:45
  venue. It's they have an event coming.
• 14:47
  So that would be a fun thing to participate in.
• 14:49
  So it's a, it's an important concept of having the events,
• 14:52
  but it is if you get kind of run into this, you know, you've
• 14:57
  completed a week, you're beat and it starts again in 24 hours,
• 15:01
  another week's coming up. So you're focused on starting.
• 15:04
  So a lot of times that will kind of slip by and you don't
• 15:06
  recognize it's been 4 weeks, we haven't even thought about
• 15:09
  having an event. We need to talk to somebody, we
• 15:11
  need to do something. So you're trying to keep up pace
• 15:14
  with and stuff like that. That's probably one of the
• 15:16
  biggest things that you know, as far as you know that goes.
• 15:19
  Well, there's always something going on in Nashville.
• 15:21
  I mean, at the time we're recording this, it's the CMA
• 15:24
  Music Festival downtown. And in fact, I told Abby before
• 15:28
  we start recording, I said it wasn't till a few days ago,
• 15:30
  because I don't go down there and do that.
• 15:32
  I realized what you did. That's right.
• 15:34
  It's CMA Music Festival Week, so I kind of wonder from a local
• 15:38
  standpoint, has business picked up for you guys Because there's
• 15:41
  a lot of people like I'm avoiding downtown.
• 15:43
  I want to come into these S trailers.
• 15:46
  I think we need a crisp, we need a 8 ball, just push the button
• 15:49
  because we do this every year, you know, with the 4th of July,
• 15:53
  the Labor Day, the Memorial Day. We look back and we're like, OK,
• 15:56
  what do we think? Are we going to close this day?
• 15:57
  Is it going to be, you know, what do we need to do here?
• 16:00
  And it's literally we have no idea engaging.
• 16:03
  The public is a losing battle every.
• 16:06
  Time, yeah, it's but it, it this this past weekend, we have seen
• 16:09
  Friday night was actually busier than probably the average.
• 16:13
  And we attributed that to people that were like, I'm not going
• 16:17
  downtown. I don't even want to try to I'm
• 16:19
  not even going to I'm not even go any further that way than
• 16:22
  right here. So it's you know, we had a we
• 16:25
  had a pretty good time Friday night.
• 16:26
  It was, it was a big crowd good night.
• 16:29
  But to say that's going to happen next year, I wouldn't.
• 16:31
  I wouldn't do that. You talked about being an
• 16:35
  insurance business before here. Yeah.
• 16:37
  How do you make that transition to be from the insurance
• 16:40
  business into owning a? Couple of tap rooms.
• 16:43
  Got that. It's the easiest question ever.
• 16:46
  I like to work for myself first and foremost.
• 16:51
  I've done that pretty much all my life.
• 16:53
  Working for my dad of course. Probably the toughest guy I ever
• 16:56
  worked for, but it's the same token.
• 17:00
  It was an opportunity. Cindy started this thing with
• 17:02
  the the concept of asking the kids, do you want to go into
• 17:06
  business for yourself? And both of the kids said yes,
• 17:10
  yes, we do. And it's not like we set out to
• 17:14
  jump into this. We were looking at literally
• 17:16
  anything and everything. But this is what this is what
• 17:20
  this is where it wound up at on the 8 ball and this is where
• 17:23
  we're at. So it, that concept worked out
• 17:25
  really good. And I'm, I'm grateful for Cindy
• 17:28
  actually saying that because she had a, she had a, she had a
• 17:30
  pretty good job and she walked away from that.
• 17:33
  Of course, Abby walked with her. They were working together and
• 17:35
  you know, Alex didn't take much for him.
• 17:38
  He left. His job about 5-6 months after
• 17:41
  me and mom did. He said I wanted this too.
• 17:43
  And that took us another. Year and a half to find.
• 17:47
  We were already establishing this before.
• 17:48
  I was like, yeah, OK, so I quit my job too.
• 17:53
  So that's, that's kind of we found it's just a matter of just
• 17:56
  wanting to be independent and work ourself.
• 17:59
  You mentioned you know earlier about obviously the number of
• 18:02
  hours you've worked and Abby as well.
• 18:05
  I mean, not like you guys just show up and open up the taps and
• 18:07
  there it is. No, no, no.
• 18:09
  Can you? Can you walk?
• 18:10
  Through really the process of all the craft beer that you do
• 18:14
  have from different parts of the country, what goes into that?
• 18:18
  Like do you do, how much research are you doing?
• 18:21
  Like we want to, we want to bring in a variety.
• 18:24
  To keep people engaged. How does that work?
• 18:28
  Honestly, it depends on what's available.
• 18:31
  Have any of the regulars or anybody in here asked for a
• 18:34
  specific kind of beer that we may not have carried before,
• 18:36
  never heard of before? Is there anything new that we
• 18:41
  have never had or has never been made before?
• 18:46
  What do we think we'll sell? It's a combination of all of
• 18:50
  that. And then I order from about 6
• 18:53
  different distributors. Six or seven?
• 18:54
  Six or seven? And they send out lists of their
• 18:58
  inventory of what we can purchase from them.
• 19:00
  And so then I'll sort through that.
• 19:02
  You guys use Untapped, I'll use that as a resource to find out
• 19:05
  what the alcohol content is on the kind of beer, what style it
• 19:08
  is, because sometimes the lists don't tell you that.
• 19:10
  They just tell you the name and if it checks all of those boxes,
• 19:15
  then that's one of the things that I'll order.
• 19:17
  I'm always looking for the new, the fun, the interesting and the
• 19:22
  stuff you might never be able to try again.
• 19:24
  We had a beer from Nicaragua a couple of times and that's it's
• 19:28
  not available anymore. Alex is going to get it this
• 19:30
  week and he can't. Yep, and of course we my
• 19:33
  personal cheat is I just look it on top and see if Scott's had
• 19:36
  it. We do.
• 19:37
  We do, actually. Five years based on whether or
• 19:39
  not it has been had by Scott there's you get it if.
• 19:42
  I had or, you don't. Get it?
• 19:44
  It means we get it if. You haven't.
• 19:45
  Had Yeah, yeah, you. Know where I'm going to be?
• 19:47
  I'll check it in the second idea.
• 19:49
  Well, there you go. Yeah, I'll check it in and then
• 19:54
  I'll see him a couple hours later to go.
• 19:56
  I know what you're here for right here.
• 19:59
  Scott, you're going to blow up his ego Now.
• 20:01
  Scott is the gauge of what what we bring in, what you want.
• 20:08
  Yeah, I get. There's a sense of
• 20:15
  disappointment that comes across when I'm like, you know, they're
• 20:18
  telling me this is a brand new beer, blah, blah, blah.
• 20:20
  And I'm and I'm going, I'm like, OK, I get an untapped and it
• 20:23
  automatically says friends, Scott's at the top of the list
• 20:26
  or Tom's at the top. They're both right there.
• 20:28
  And I'm like, you have got to be kidding me.
• 20:35
  Two weeks and I'm like, how did he?
• 20:36
  How did he do that? We've joked about this when
• 20:40
  we're out and we hit breweries and stuff and I'm on Untapped
• 20:42
  and I'm not as on as on Untapped as as quite frequently as he is,
• 20:47
  but I'm still on there. Every once in a while, you know,
• 20:50
  I'll get a beer and CVS and check it in.
• 20:52
  I got a hurry score 1/2. Oh, I'll get the exact same.
• 20:58
  Post about that. But but it's not just you do.
• 21:02
  As I'm scanning the board right now, you guys do have you
• 21:06
  feature a lot of local food. Yeah.
• 21:10
  We try. I mean, that's before we started
• 21:12
  recording. I was telling Scott I really
• 21:14
  don't get out much. There's a lot of local breweries
• 21:16
  that I have had a lot of their beers, but I've never been to
• 21:18
  their facility because I just don't have the time to go out
• 21:21
  there and do that. So it's nice to let people know
• 21:24
  that there are other spaces in Nashville that you can and
• 21:27
  should go to to try more of their product if you like what
• 21:30
  you have here. Especially if like like you said
• 21:33
  like a flight you could get multiple things in one spot
• 21:35
  without having to go to main. Yep Yep.
• 21:37
  You guys do a great job to say of of diversity and styles.
• 21:42
  Different breweries give stuff all over or.
• 21:46
  I'm curious as to a wait, do you guys have a preference on some
• 21:50
  of the local breweries that you like to bring in for beer?
• 21:55
  And then do you also see what people come in, the customers
• 21:59
  come in, what are more of their their favourites?
• 22:01
  If that's how the local ones. I would say that there's people
• 22:04
  have like a, it seems like when we've had tap takeovers, which
• 22:09
  that's not as popular of a thing anymore.
• 22:12
  It doesn't seem like anyway, but it seems like the local
• 22:15
  breweries, it's, they're it, it's, you know, you'll get
• 22:18
  people that are going to come there.
• 22:19
  They've got a following. The brewery has a following, got
• 22:22
  those people to come in. And then you've got some people,
• 22:24
  and I hate to say this, but you've got to come.
• 22:25
  You're like had their beer, you know, and they're, they're not
• 22:29
  excited about it. They're not as as geeked up
• 22:31
  about that. So sometimes you feel like,
• 22:34
  yeah, if we had a beer that reside of Indiana, maybe they
• 22:36
  haven't, they haven't been to that brewery at all.
• 22:38
  Or maybe they did five years ago or they liked something.
• 22:41
  So they may be more inclined to to come to an event like that.
• 22:43
  But we always like to support the local guys.
• 22:46
  They've been fantastic to us. We've got to know them over the
• 22:49
  years and they're just super good to work with.
• 22:52
  Kind of like the event that we talked about earlier where
• 22:54
  Nicole and and BlackBerry Park, They're going to be here and
• 22:56
  it's going to be, it's going to be a good time.
• 22:59
  Is your you don't have the same basically the same Tapper menu
• 23:04
  at Lenox Village in Murfreesboro, right, Because
• 23:06
  it's two different areas for people that aren't familiar with
• 23:08
  like this area. So Murfreesboro from here from
• 23:12
  like Nashville is about 40 about. 40 minutes or so you.
• 23:15
  Know South and that's I live in Rutherford County, that's the
• 23:19
  Rutherford County and you know we've been to a lot of breweries
• 23:22
  down there, but I mean it is growing by leaps, leaps and
• 23:25
  bounds too. Can you really talk about that,
• 23:28
  how that's impacted your market grow location?
• 23:32
  There's a lot of people that have.
• 23:33
  It's grown. I've lived in Middle Tennessee
• 23:36
  all my life in, in watching Murfreesboro.
• 23:39
  It, it's been unbelievable. I mean, we, we think Nashville
• 23:41
  has grown. Unless you know what
• 23:44
  Murfreesboro was back in the 80s and the 90s, you would go back,
• 23:47
  if you haven't been there since then, you would be absolutely
• 23:49
  astounded of what's happened to that place.
• 23:51
  It's, I mean, I remember heading from Nashville towards
• 23:55
  Chattanooga, everything on the right side of 24.
• 23:58
  Those were, there was a couple of, you know, you had 96 go to
• 24:01
  Franklin, you had 230 ones going to Cheville and the rest were
• 24:03
  just county highways. There wasn't anything back over
• 24:06
  there. It was farmland.
• 24:07
  And now I had my last job. I used to work over on that side
• 24:11
  and I was like, this is literally Murfreesboro #2
• 24:15
  everything is on that side. It's almost like I don't need to
• 24:18
  go, you know, unless you want to or have to.
• 24:20
  But everything is on that side now.
• 24:22
  So it's like it's just it's, it's doubled, literally.
• 24:25
  It's huge, yeah. There's a tailgate out there
• 24:27
  now. Yep, they've got a tailgate out
• 24:29
  there now. You've got Panther, there's
• 24:31
  there's, I think there's four pretty good ones and there's
• 24:34
  some small middle ground, middle ground we.
• 24:36
  Did that for about two months ago.
• 24:38
  In fact, that was a night that you saw me over there for.
• 24:40
  My birthday when? Scott had everybody saying happy
• 24:44
  birthday to me. I.
• 24:46
  Had a few beers that night. I did not.
• 24:48
  I did not. And there was a guy next to me
• 24:54
  who actually had bought me a 9% beer.
• 24:56
  And I'm like, buddy, we had actually, we had started out
• 25:01
  that day. We went to Mr. Brews.
• 25:03
  Which? I love that place.
• 25:04
  Hadn't had not been. And then we went to Panther and
• 25:07
  then we went to with the middle ground and then Panther.
• 25:12
  And then by the time we got to your place, I was kind of like,
• 25:14
  all right, I think almost meeting a non out.
• 25:19
  Thank you, Ravi. So this place is called Deep
• 25:22
  South Grouters. Grouters, when I discovered
• 25:26
  craft beer was a big thing. Actual routers going to the
• 25:30
  places. What part of your business is
• 25:31
  still that you come in and actually get Growlers?
• 25:35
  Believe it or not, it is still good.
• 25:37
  We were a little bit intimidated by the crawler phase.
• 25:41
  When the crawler thing came out it was like that is absolutely
• 25:44
  great. We are literally our name is
• 25:47
  Growlers, Deep South Growlers and everybody's doing Crowlers.
• 25:50
  And I had a really good conversation with Carl and I
• 25:54
  asked him about it and he said, you know, because we had there's
• 25:58
  a place Barrels and brews right down the street.
• 26:00
  And at that time, I think one of the owners was in pretty good
• 26:03
  relationship with the guys at Southern Grist.
• 26:05
  And so they were featuring a bunch of their beers and they
• 26:08
  were doing the Crowlers. We're like beautiful, got
• 26:10
  Southern Grist right down the street.
• 26:11
  We can't get Southern at that time, we couldn't get Southern
• 26:14
  Grist here. And I'm like, well, that's
• 26:17
  weird. And Selena would talk with Carl
• 26:19
  about it. He was like, don't do it.
• 26:22
  You know, we've got one, but it's not, you know, you're going
• 26:24
  to invest a ton of money and, and you'll that's it's a, it's a
• 26:28
  something that you'll never get that money back.
• 26:30
  And then you needed the storage space for all the cans you had
• 26:32
  to have for the machine. Yeah, it just wouldn't have been
• 26:35
  feasible for us to do. And it's almost like, I'm sure
• 26:38
  it's still popular, but it's not near as what it was.
• 26:40
  We still do quite a bit of growler cells.
• 26:41
  And to be perfectly honest, the people around here, this
• 26:46
  community stuck by us big time because there was a point in
• 26:49
  time there during COVID we couldn't sell.
• 26:52
  Only thing that we can do is growlers to go or beer to go.
• 26:54
  And you know, Alex took care of the one in Murfreesboro and I
• 26:59
  was here with Abby and people would literally call in and if
• 27:03
  they said they wanted something, as long as they live within a
• 27:05
  five mile, Abby would put the order in.
• 27:07
  I would take it and drive it out and drop it off.
• 27:09
  So it was, you know, it seemed like after that point in time,
• 27:14
  people still come in. Now there's a vent coming on.
• 27:16
  People come in here with a couple of growlers, say, hey,
• 27:18
  can you fill this with this one or this one?
• 27:19
  So it's still, it's still a good part.
• 27:22
  It's a good part of our sales, yeah.
• 27:24
  You know, as a consumer, the Growler makes a lot more sense
• 27:27
  than the Crowler when you take it home, yes, you've got to
• 27:30
  drink that Crowder. Yes.
• 27:31
  No storing it, really. It's got, you know, and not that
• 27:34
  it's not that much, but you know, you share it with
• 27:36
  somebody, right, 24 or 32 ounces. 32 oz feels a lot
• 27:39
  different in one case. 14%, yeah, we share it.
• 27:48
  The growler. Yeah, put the cat back on or
• 27:51
  whatever and you can go back. To absolutely.
• 27:53
  Forever, but you can get another day or two.
• 27:55
  Yeah, to me that's. I would prefer the.
• 27:59
  Yes, yes. You talked about your board and
• 28:03
  how you had figured it out after about six months.
• 28:05
  Yeah, talk about and I assume it's the same in Murfreesboro
• 28:08
  the way it's laid out, is it not?
• 28:11
  Okay, let's talk about that. How is it laid out and tell me
• 28:13
  the difference between the two boards?
• 28:15
  The boards here at Lenox are in a bit of a lengthy explanation.
• 28:20
  Read more like the pages in a book.
• 28:22
  From top to bottom, left to right.
• 28:24
  So the top row is all siders. The next two rows down are going
• 28:27
  to be light beers, Ipas that 4th row.
• 28:29
  Dark beers are below that. Sours are on the bottom.
• 28:32
  In Murfreesboro it works as A2 sided thing where it goes from
• 28:36
  siders to lights to Ipas on one side and then Ipas to darts to
• 28:40
  sours on the other. OK.
• 28:43
  So they're just a little bit different set up.
• 28:45
  That one has four less stuffs. We've got 28 here.
• 28:47
  There's 24 ever in rupees per hour.
• 28:51
  So is there a now you you explain what you have so that
• 28:54
  you have a conscious effort to make sure there's some kind of
• 28:57
  something to drink for everyone? Absolutely.
• 28:59
  Whether it be non beer stuff, non alcoholic stuff, yes, that's
• 29:03
  always going to be here. So anybody who walks in, hey, I
• 29:05
  don't like beer. Oh, we have something else.
• 29:07
  I need to get back on the kombucha train.
• 29:09
  One of the things that we did, and it was a, it was a decision
• 29:13
  that was discussed and voted upon, but we decided there was
• 29:16
  both stores had, I think it was totally too dedicated with
• 29:19
  specific root beer. Oh yeah.
• 29:21
  The non alcoholic sodas. The Sprreckers, Fantastic soda.
• 29:25
  Yep, they had root beer and an orange or a grape.
• 29:28
  And we decided, you know, those kegs, we were replacing those
• 29:31
  kegs. I don't know, it seemed like
• 29:33
  once every six months maybe. And it was like, we need to, we
• 29:39
  need to get some package for that and let's put a keg there.
• 29:41
  And so that's what we did. So both stores, we eliminated
• 29:44
  they that facet of it. You can still get the non
• 29:47
  alcoholic, the root beers and things of that nature.
• 29:49
  We need to get better at that. But we decided to, you know, is
• 29:53
  that all the ciders you got? We had to.
• 29:56
  So it was like, let's pick up the game a little bit here,
• 29:58
  let's add a little something else.
• 30:00
  So that was the reasoning behind that.
• 30:01
  It just it gives you more options for people that come in
• 30:04
  looking for specifics. So over the last, probably the
• 30:09
  last few months when we've had different brewery owners on and
• 30:13
  they said that they, they were talking about that the ciders
• 30:16
  and the seltzers and how big of a deal it's become.
• 30:19
  And so on the last podcast and Scott and I had talked about in
• 30:23
  our planning meetings, you know, I was kidding, but I said, you
• 30:26
  know what? I'm going to fall on the sword
• 30:29
  for the Brewery Underground podcast.
• 30:30
  I am going to go on this summer. I'm going to go on a seltzer
• 30:34
  inside of because I to, to be honest with you, other than, I
• 30:39
  don't know, like an apple orchard years ago and then maybe
• 30:43
  like a White Claw a couple years ago over somebody's house had
• 30:46
  one of these. I don't, I don't drink them.
• 30:49
  And I've had a few. We're we're teasing this and
• 30:53
  we're going to report back on how they all are.
• 30:56
  And you could you could try the Snoop Dogg death row live on
• 30:59
  air. I may do it.
• 31:01
  I may do it so. Steve, I'm looking at 4:00.
• 31:07
  I think so after after the podcast is over today, we're
• 31:11
  going to stick around and I'm going to have one, I promise
• 31:13
  you, and report back. But really seriously, Greg, you
• 31:16
  talked about earlier in the in the the podcast talk about that.
• 31:21
  Yeah, well, both of you really on the evolution.
• 31:24
  Wouldn't you say I would have to give Alex his props because he
• 31:27
  was the original 1? He told us.
• 31:29
  As far as here he goes, I think I'm going to get a seltzer.
• 31:33
  Like what? And he got truly.
• 31:36
  The first. Unflavored.
• 31:38
  The first seltzer we ever had was Contact, and it was truly.
• 31:42
  We still had the orange soda on top at that.
• 31:44
  Time so we could. Mix the orange soda into the
• 31:47
  truly so that the Truly had a flavor.
• 31:48
  Yep. And then we, I think we did that
• 31:51
  probably, I think it got a total of 3 / a three month period.
• 31:55
  And the third one, we wound up giving some of the stuff for
• 31:59
  back. I was like, OK, And then of
• 32:02
  course that's when and they kept telling us, hey, flavors coming,
• 32:04
  we're getting this flavor 1 coming.
• 32:06
  You should try the flavor. And it's like, OK, but when the
• 32:08
  flavor comes, we'll try, we'll try that.
• 32:09
  They would tell. Us to get the little Mio bottles
• 32:12
  so you could flavor each individual.
• 32:14
  So, OK, so this is this is my introduction to it because I
• 32:17
  know that we were, we were at a brewery in Cincinnati over
• 32:23
  Memorial Day weekend called Bad Tom Smith.
• 32:25
  So imagine going into a place called Bad Tom Smith and
• 32:27
  ordering yourself. Well, they got seltzers, right?
• 32:31
  So I think I'll try one after the flight and the fight I had.
• 32:34
  And the guy said to me, he goes, what do you want in it?
• 32:37
  I'm like, I don't know. What does that even mean?
• 32:40
  What do I want in it? Can you explain a little bit
• 32:42
  more about what that means exactly?
• 32:44
  Well, the flavor they've got, you know, corks is one of the
• 32:47
  big ones that we carry. Blvd., they've got, you know,
• 32:51
  they're, they're 12 packs have got multiple flavors in it.
• 32:54
  I like those. They're fine.
• 32:56
  As far as just selling those, they come.
• 33:00
  There's no way to get like a particular flavor.
• 33:02
  You're committed to 4 flavors no matter what.
• 33:05
  So that's the way they come. I prefer Happy Dads simply
• 33:08
  because you can get flavors and get a whole case or they'll,
• 33:11
  they'll have a case up for you, but you got, you know, 2-12
• 33:14
  packs of the same stuff. And when you find out what your
• 33:17
  customers actually like, you can kind of dial in, because we get
• 33:20
  those 12 packs of the Quartz and people say they, you know, the
• 33:23
  BlackBerry, I think it's BlackBerry Sage that seems to be
• 33:27
  the popular 1. So you get a case.
• 33:29
  So you get 6 beers out of a case.
• 33:31
  And then the rest of the time it's like, I don't have any of
• 33:33
  those. And you see the frown on
• 33:34
  people's face, like, just whatever.
• 33:40
  Before we get off ciders though, so there's we're going on
• 33:43
  location on Tuesday, cyanide ciders getting ready to open up.
• 33:49
  So they're within, I don't know, a couple of weeks.
• 33:51
  We're timing this so that when it releases, but maybe, yeah,
• 33:55
  see some of them in here. Yeah.
• 33:57
  Absolutely. It's a.
• 33:58
  Whole new market of ciders that are opening up in there, which
• 34:02
  should be really cool. He's talking about doing dry
• 34:03
  ciders, yeah. And that's what.
• 34:06
  There is a lack of dry ciders, yeah.
• 34:08
  So that that should be really, yeah.
• 34:10
  They usually just tend to come out sweeter.
• 34:13
  Yeah. But is there a percentage that
• 34:14
  you've seen that you could even and top also top of your head
• 34:18
  over the last year or two where you're going?
• 34:20
  OK. Of.
• 34:22
  Everything that's on our board now all of a sudden we're seeing
• 34:25
  like a 2% increase or three. Anything like that that you can
• 34:29
  determine determine out. As far as like sales or desire
• 34:33
  or out? Yeah.
• 34:34
  What are people dracing? Yeah.
• 34:36
  Oh yeah. Oh yeah, Before COVID, it seemed
• 34:41
  like people were they understood the high gravity stuff and you
• 34:45
  could tell when they were ready to go down that road versus I'm
• 34:50
  going to stick with something a little more mid range during
• 34:53
  COVID, game changer, game changer.
• 34:57
  And I was, I was asking the reps I was like, you know, you got
• 35:01
  you keep coming up with these beers, you know, they were doing
• 35:03
  the air, but some of these lighter the session Ipas, they
• 35:06
  were really starting to they were starting to percolate at
• 35:08
  that time. And then all of a sudden these
• 35:11
  these bigger Ipas came out and people were that was what they
• 35:14
  were going to especially, you know, you're not getting out.
• 35:19
  You're however you're working, you're working from home or
• 35:22
  you're not. You know, there's like suddenly
• 35:24
  we see an influx of people coming out and they're like, I
• 35:27
  got to get out of the house. I got to get out of the house.
• 35:29
  So, you know, I saw the increase in that and it's within the last
• 35:33
  couple years I've noticed and we're dialing it back down.
• 35:35
  A lot of guys that I know that used to drink specifically IP as
• 35:40
  no, they're drinking the ambers, pale ales, lighter loggers,
• 35:45
  things of that nature. They've realized they can't sell
• 35:59
  maybe just beer. They've got to diversify whether
• 36:01
  it's yes and in a full bar, adding seltzers inside of
• 36:04
  there's or even guess stuff. Yeah, got to be you got to have
• 36:07
  something forever. Yeah.
• 36:08
  That's got you even talked about that too, where the loggers have
• 36:12
  really gotten a lot better absolutely with a lot of.
• 36:14
  These I agree with that. I agree with that.
• 36:17
  And I find I've got a newfound appreciation for them, too, in
• 36:19
  the last couple of years. Yeah, I think probably the one
• 36:21
  that turned me is National Burlington.
• 36:26
  Being in there was a big deal. I'm really kind of
• 36:29
  understanding. It's like, yeah, stuff is really
• 36:32
  good. Yeah.
• 36:33
  Beer flavored beer. It's.
• 36:34
  Always. Exactly what it says it will be.
• 36:37
  Yeah. I can't say enough good things
• 36:39
  about Nashville Brewing. I absolutely love Yeah.
• 36:41
  We're huge fans of those guys and I always tell people I use
• 36:44
  the the terminology that this is what I would call an
• 36:47
  unpretentious beer you. Can't hide behind a lager or a
• 36:53
  pills. No, it's got to be.
• 36:55
  It's got to be good. You can't add more hops.
• 36:57
  Right, No, no funky little little twinge flavor.
• 37:15
  That's a great point. It's really, yeah.
• 37:19
  And it's really funny to talk about National Brewing because
• 37:21
  this is we started this podcast and we've interviewed so many
• 37:24
  different brewery owners. There's two guys in the brewery
• 37:28
  market that are kind of like the old school guys that we've come
• 37:31
  to find that are Navy legends. It would be Scott Murti National
• 37:37
  Brewery, the owner of Blackstone as well.
• 37:41
  Thank you. And then Carl Meyer from Black
• 37:44
  Abbey and those names keep circulating.
• 37:48
  And one thing I thought was really cool was we had on the
• 37:51
  guys from Tenfold Brewery not long ago.
• 37:55
  I'd never been there in Donaldson.
• 37:57
  And I was so glad when I went there before the podcast.
• 37:59
  And it's become one of my favorite breweries I want to get
• 38:02
  back to in Nashville. But when we had them on, you
• 38:04
  know, we asked them like who who like, who taught you?
• 38:08
  Like, what was your inspiration? It's like I started out at, you
• 38:11
  know, they started out in like Black Abbey, Carl Meyer.
• 38:14
  And I'm like, there's that name again.
• 38:16
  And it's so cool in the in the in the area here to hear that
• 38:21
  kind of thing. Oh yeah, It was huge for us when
• 38:23
  we first came in into this. He was just so genuine and kind
• 38:27
  and answered any and every question we had because we dad
• 38:31
  knew the most about craft beer at that point.
• 38:33
  Which was not much he that that's one of the things that I
• 38:38
  that that we found too, is it seemed like when we became
• 38:41
  inquisitive of OK, what what led you?
• 38:43
  You know, how how did you come here?
• 38:45
  Everybody it there was a love for beer, first and foremost,
• 38:50
  and they played in it, dabbled in it and brewed.
• 38:53
  And they were, you know, in a lot of cases, I guess there were
• 38:56
  members of the, the club there in Murfreesboro, which I learned
• 39:01
  it's far reaching. There's a that's a that's a good
• 39:03
  club for one that that's we like to claim them as our own.
• 39:06
  They they visit and have their gatherings at our place and some
• 39:10
  of the other breweries now that are, that are, that are there
• 39:12
  and can handle it. But that, that story that you
• 39:15
  just mentioned that seemed to be very popular with a lot of the
• 39:17
  guys. I know the the guys with Mayday,
• 39:21
  very similar situation with those guys, you know, and it
• 39:24
  just seems like that's that's kind of themes like we started
• 39:26
  with playing with it and then it turned into a commitment and now
• 39:31
  here we are. And I think it's cool because
• 39:34
  even though, look, everybody's in business, you know, trying to
• 39:37
  make money and even though there is competition, there is that
• 39:40
  support where everybody is intertwined with each other.
• 39:44
  You guys are, it seems like a lot of you guys are friends and
• 39:47
  you really want to support each other.
• 39:49
  And. Not, not just be like that.
• 39:51
  You stay over there. You're the competition.
• 39:52
  I don't want to deal with it. Yeah.
• 39:54
  Yeah, that's it's, I feel like it is a community and I think
• 39:58
  that there are our patrons. They recognize that too.
• 40:01
  They don't want to have, you know, go to go to a brewery and
• 40:04
  they've got a rift with a guy across the street or down the
• 40:06
  road. Any they don't want to hear
• 40:07
  about that. They just want to, you know, you
• 40:09
  talk about their beer with respect.
• 40:10
  I'm sure he'll do the same with your place.
• 40:12
  And I, I think that's to me, I feel like that's what a lot of
• 40:15
  our the, the the people that enjoy this, this industry and
• 40:18
  and our patrons to these businesses.
• 40:20
  I think they're a lot like that. It's a.
• 40:22
  Very community oriented industry in general.
• 40:26
  I would consider your business, both of them a type of
• 40:29
  influencer as far as getting multiple beers at one place.
• 40:34
  They're crap brews gone. Yep, there are less and less of
• 40:37
  those things. You guys play an important part
• 40:40
  in this crap beer scene. It's not just the breweries,
• 40:42
  it's it really is like a place to come where you can get
• 40:46
  multiple things at one time and and bring people together.
• 40:49
  She was a nice. The taproots are both nice and.
• 40:52
  Well, you said something and that has hit me and I've noticed
• 40:56
  it used to breweries, they would sell their beer.
• 40:59
  They didn't, they didn't, there wasn't, they may have a guest
• 41:02
  line, but they, they, they were primarily promoting their
• 41:05
  products. And I've noticed the guest
• 41:08
  brewery list is growing exponentially, be it whether
• 41:12
  they don't want to brew a particular style, you know,
• 41:15
  maybe they don't, you know, for whatever reason.
• 41:19
  So they're getting the guest list.
• 41:20
  Well, now I feel like, well, it would be like we're having a tap
• 41:24
  takeover. We've got, we've got 5 taps that
• 41:26
  are dedicated to three Floyds and the rest, it seems like all
• 41:30
  of a sudden we just turn into a three Floyd brewery with a guest
• 41:35
  list. And so to me, it's almost like
• 41:38
  some of the breweries that's kind of a concept that they're
• 41:40
  willing to take to as well. And I'm, and I get it, you know,
• 41:44
  we're trying to generate sales, but at the same token, I'm like,
• 41:47
  you're kind of turning into a, you know, a tap room, not so
• 41:51
  much a brewery, you know, but you got to do what you got to
• 41:55
  do. You got to grow the business.
• 41:56
  If you're not growing, you're probably not doing as good.
• 42:00
  Yeah, this, this, this industry is ever changing.
• 42:05
  We're seeing breweries. Closed, obviously.
• 42:06
  Got to be evolving, not sitting still doing something, yeah.
• 42:11
  You mentioned cyanide cider is opening up, so I'm Diskin all
• 42:15
  have more local competition, right, Because for a long time
• 42:18
  Diskin was really the only cider in that show and.
• 42:20
  It's a different type of cider all together and I don't know
• 42:24
  diskin. I've had some but I've.
• 42:26
  Got to think you get the taster. And I'll get, I'll get that one.
• 42:35
  Can I get the Peach 19% size? But I feel like Cyan is going to
• 42:43
  be a complete other end of that genre.
• 42:45
  Yeah. So I think he's playing the
• 42:47
  roommates. I'm interested to see.
• 42:48
  I'm actually kind of excited. About it, Yeah, I do.
• 42:51
  Talk about seasonal leaders. Oh no.
• 42:55
  Yeah, especially Oktoberfest season.
• 43:00
  That's my jam. It is, it is that is, that is
• 43:02
  our I wish. Oktoberfest could be all year
• 43:04
  round. Yeah, you know what, Abby and I,
• 43:06
  I mean, we're In Sync on that. Man I love Oktoberfest.
• 43:10
  There are other seasons, Steve. There are.
• 43:13
  Pumpkin. Football is the best.
• 43:17
  How far out do you have to kind of plan for seasonal stuff or is
• 43:20
  it just kind of, hey, this is what the screw is offering?
• 43:23
  Well, looking ahead. It, it was, nobody told us this
• 43:27
  part. So it was a, it was a learning
• 43:29
  curve the first couple of years anyway, but they're putting this
• 43:33
  stuff out and letting us know, hey, this is going to be
• 43:34
  available in June, like. OK, we're not.
• 43:40
  We're not worried about that. It's not even near.
• 43:42
  Come on, we're not hold. Them hostage until it's cold
• 43:45
  enough to drink. So.
• 43:47
  So it's so it's like, you know, Schlafly, they make a pumpkin
• 43:51
  ale. It is absolutely fantastic.
• 43:53
  It's one of my it's. Fantastic.
• 43:55
  Oh my gosh, I've rated that. I had it recently.
• 43:58
  We went there. I think I rated that on a tap,
• 44:00
  like 4.25, yeah, 4.50, yeah. It was awesome.
• 44:05
  Yeah, we learned that you do not have a pumpkin on the day after
• 44:09
  pumpkin time. That is not a good thing.
• 44:12
  That is an arbitrary day. We don't do that.
• 44:14
  But yeah, it was a story. About it.
• 44:20
  Here I'm getting to that. Don't.
• 44:21
  You worry. I have a specific question about
• 44:26
  that and I'm interested in this. You see a lot of regulars here.
• 44:32
  You see a lot of regulars in Murfreesboro too.
• 44:36
  New percentage wise, new people, new faces.
• 44:40
  Do you see a weekly basis? Oh God, it can be.
• 44:45
  We notice it all the time, Yeah. We see a ton of new people on a
• 44:48
  on a pretty regular basis. I mean, we'll always have the
• 44:50
  same regular reason. There are specific days when you
• 44:52
  go to expect some people and there are some people who will
• 44:55
  come in a couple days a week. Listen, you'll get a couple of
• 44:59
  that sits up at the bar for a second and you can tell they're
• 45:01
  completely lost with this board. They've never seen it before.
• 45:03
  They don't know what's going on. Usually if we have any kind of
• 45:12
  crowd in though, you can tell in both locations, it's like, so
• 45:15
  where are you from? And that's that's that's the
• 45:17
  people that are in here. That's not me, it's not Abby,
• 45:19
  it's you know, so we're finding out, you know, just through
• 45:21
  conversation that happens. But real encourage the probably
• 45:26
  this location gets it a little more so because there's a turn
• 45:29
  around. You know, most of the people
• 45:31
  that are here, they sign a lease for a year, you know, six
• 45:34
  months, a year, two years. So you're going to have a little
• 45:36
  bit of a turn around and you know, we get that a lot here in
• 45:39
  Murphy's the same way. And they're a little more, you
• 45:42
  know, as far as the the people that come in there, they'll let
• 45:44
  you know, Hey, we're from so and so coming through.
• 45:48
  My daughter told me I need to stop by here, you know, that
• 45:51
  type thing. So it's it's still encouraging.
• 45:53
  We do have quite a bit of people that come in for first time.
• 45:57
  But I also feel like these both of your locations are great
• 46:00
  because the parking is good in both of them, which let's face
• 46:04
  it, I mean especially in natural parking is just it can be
• 46:09
  atrocious. You can.
• 46:10
  Send you home before you even sit sit on the door.
• 46:12
  Yeah, I mean, it's like, it's like you gotta, especially if
• 46:15
  you live here, Like do I really want to fight at downtown if I
• 46:19
  don't live in that area? I want to go down there but hold
• 46:21
  the cow. And then you guys are so
• 46:25
  friendly where you come in here and you see dogs, people with
• 46:28
  dogs, not just dogs. No, dogs aren't coming.
• 46:30
  Dogs coming on. There, Yeah.
• 46:30
  Dogs are just coming in by their own.
• 46:32
  I know you got people that are bringing their dogs in, which
• 46:35
  isn't uncommon at breweries. I mean, some of them allow them,
• 46:39
  some don't. This is a tattoo.
• 46:40
  But you do. You do allow.
• 46:43
  That yeah. And this is a very, very, very
• 46:44
  dog friendly neighborhood. Yes, incredibly so.
• 46:48
  Yeah, that's you Watch the people.
• 46:50
  I mean, there's constantly somebody walking in front here
• 46:54
  with the dogs. So there's a lot of pet owners
• 46:57
  here. And let's face it, we're talking
• 46:59
  about condos and townhomes and apartments.
• 47:01
  So there's you got to get the dog out.
• 47:04
  We have a friend that comes in here, you know, We're Jen.
• 47:06
  Yeah. With Apollo.
• 47:07
  Yeah. He comes by here.
• 47:08
  You guys are closed. He.
• 47:09
  Throws. A fan does not like it still.
• 47:12
  Have a signature outside the. Door I've literally watched him
• 47:14
  sit there and look at that door and look inside and look back at
• 47:17
  her like you have got to be kidding me.
• 47:18
  She's. Not intending on coming in at
• 47:21
  all. And that dog is like, I know
• 47:22
  we're coming in. I'm not.
• 47:24
  Bleeding this in picture is laying down out there like in
• 47:27
  protest. Let's talk about distributors.
• 47:30
  You must work with a lot of different distributors.
• 47:33
  I know there's one less than we had.
• 47:35
  I work. Well yes and no though, because
• 47:39
  just because bounty doesn't really exist anymore.
• 47:41
  All of those beers are still available in Nashville just
• 47:44
  through Ajax now. I work with more distributors
• 47:47
  now than I did in 2020 N like up to 2023 really.
• 47:53
  Now I go through Ajax, Lippmann, Detweiler and Vintage and Best
• 47:58
  Brands. We don't use Empire now.
• 48:01
  He doesn't exist anymore. Sometimes we use Tennessee Craft
• 48:06
  distributors. Tennessee Craft has a smaller
• 48:08
  list. They're just a much smaller
• 48:09
  operation than anybody else's. And, and COVID changed a lot of
• 48:13
  things for some of them I guess, but there's a lot of they don't
• 48:17
  especially with Tennessee craft, a lot of their breweries that
• 48:19
  they carry, they just don't do, they don't do half barrels.
• 48:23
  And that's one of the things we try.
• 48:25
  We try always if there's any way possible, we would like to do
• 48:29
  the half barrels. Is it important to have good
• 48:31
  relationships with new distributors so that you can get
• 48:33
  the things you want? That, yeah.
• 48:35
  Yeah, it's AI really haven't changed distributor reps a whole
• 48:40
  lot over the course of the five or so years we've been doing
• 48:44
  this. I think my Age X Rep has
• 48:49
  changed, my Lipman Rep has changed and that's sort of it.
• 48:54
  But that's they'll send me messages.
• 48:56
  I actually just found out that we'll be able to get burial in
• 48:59
  July. Yeah.
• 49:05
  No, there's going to be a lot of places.
• 49:06
  If it's during the week I'm on vacation, I'm not going.
• 49:11
  Both. Both of us are.
• 49:12
  Single. You call me, I'll be over here
• 49:18
  representing. Yeah, it's it's amazing because
• 49:20
  that that brewery, it took off seems like during code, but
• 49:24
  they, I know both locations, they love that brewery.
• 49:27
  Anytime they anybody ever gone to Asheville, they talk about
• 49:30
  being that. That's one of the ones that was
• 49:32
  really a good one. By far my favorite every single
• 49:37
  thing they do is. It's.
• 49:38
  I can't, I can't wait. I don't think I've ever had any
• 49:41
  of their beard. I can't wait for them to get
• 49:42
  here. I was here a few.
• 49:43
  I was here a few years ago when you guys had your wine guys
• 49:46
  tonight and that, you know, being from Cincinnati, my
• 49:49
  hometown. Yeah, that's one of our favorite
• 49:51
  burgers. We were just there Memorial Day
• 49:53
  weekend, you know, and we had had them on the podcast a few
• 49:56
  months ago. And the Chris Shields, who is a
• 50:02
  director of education, get him on.
• 50:04
  He came up, sat with us for like an hour on the rooftop drinking
• 50:08
  beer with us. I made it.
• 50:09
  Was a fun time. So yeah, love Ryan, guys.
• 50:11
  Love. Seen it right there.
• 50:13
  Yeah, yeah, they've been sending some new interesting stuff down
• 50:16
  here. They can't have a pale.
• 50:18
  Ale they have out now. Yeah, we were talking about
• 50:22
  lodgers earlier. I had their Sensi light lodger.
• 50:25
  I'd never had it and I was just. I got to try it.
• 50:28
  Probably not something I would drink all the time, but you know
• 50:31
  still. Yeah, easy.
• 50:33
  Check it off. All right.
• 50:36
  I want to talk about something specific that's on the board and
• 50:38
  I expect Tom Schumacher to chime in here.
• 50:41
  Coors banquet. Cheers.
• 50:44
  Brother. Some people would be like, why
• 50:47
  is that a big deal? Why is it a big deal, Abby?
• 50:50
  Why is Coors Banquet here a big deal?
• 50:52
  So I was told in 2019 that if I put Coors Banquet on tap, that
• 50:57
  people would come here specifically to drink Coors
• 50:59
  Banquet. And then I sat on that
• 51:01
  information for almost five years because.
• 51:04
  You thought they were probably. Full.
• 51:05
  Of them I thought who's coming into a craft beer bar for
• 51:07
  banquet? Who's doing that?
• 51:09
  And then I started working with Debt library because I went a
• 51:12
  couple of years without working with debt.
• 51:14
  It was just not a relationship at that time.
• 51:17
  Much better now. We got banquet and I decided to
• 51:20
  just make the leaf do it, see what happened.
• 51:23
  And the first 3 or 4 heads I got a banquet didn't last longer
• 51:27
  than 2 1/2 days. It was funny to watch people
• 51:33
  that are regulars come in and they they've seen it on untap
• 51:37
  because now and when we put a new beer on it, automatically,
• 51:39
  if you've got it, it'll alert you.
• 51:41
  And they were coming in here and these, these people are like
• 51:44
  they're stout drinkers. They're, I mean, I know what
• 51:46
  they're drinking and it ain't that.
• 51:48
  And they come in great. Do you have Coors Banquet?
• 51:52
  And I'm like, yeah, 3. Because you can't find it in a
• 51:58
  lot of places. Yeah.
• 52:01
  And that there was one of the things that somebody had told me
• 52:03
  about it, I said, look, be honest.
• 52:04
  When you go to O'charley's, you go to a restaurant that they've
• 52:06
  got some taps. You know what they're going to
• 52:08
  have? They're going to have Mic Ultra,
• 52:09
  they're going to have Coors Light, they're going to have Bud
• 52:11
  Light, maybe Budweiser and, you know, maybe a Heineken or
• 52:16
  something like that. But why wouldn't they have Coors
• 52:18
  Banquet? And he goes.
• 52:20
  They never do because I guarantee you'd kill it if you
• 52:22
  would carry first banquet on draft.
• 52:24
  I can't say I've seen it anywhere.
• 52:25
  We did a episode talking about our favorite beer so far of of
• 52:30
  2024. And I look at my beer style list
• 52:34
  and like the ones I've rated and I'm like, I'm across the board.
• 52:37
  It's not just FTA's, you know, it's not just styles.
• 52:40
  I love the fact that it's a diversity of everything.
• 52:43
  Hey guys, before we wrap it up, because we know you're going to
• 52:46
  be opening soon and you got to get back to work.
• 52:49
  We understand that we. Just talk to the.
• 52:51
  Customers when they come in too. We could we could bring, but
• 52:56
  hey, we, we do want to talk about how people can find you
• 53:00
  guys. So to wrap this thing up, social
• 53:04
  media, how can people find you? The This location is on
• 53:09
  Instagram at Deep South Growlers under score Lennox village.
• 53:12
  The Murfreesboro location is just at Deep South Growlers and
• 53:16
  the Facebook pages are set up the same way all.
• 53:19
  Right. A couple quick fire shot kind of
• 53:23
  questions. All right, fire shot you guys
• 53:25
  answer. Is this like the our trivia?
• 53:27
  Is this dead or alive where you say the name that we say dead or
• 53:29
  alive? All right, Yeah, Write that one
• 53:36
  down. A couple quick Abby, are you
• 53:39
  upset? I'm not upset, OK?
• 53:41
  Good. Who's your favorite customer?
• 53:42
  You. Correct.
• 53:44
  Who's your second favorite customer, Steve?
• 53:47
  Thomas to know who the third favorite customer.
• 53:49
  It's Frankie, okay? Who picks better beer?
• 53:55
  You were Alex. Honestly, this isn't me being
• 53:59
  humble. I think both of us do a very
• 54:00
  good job and I think both of us take notes from each other
• 54:04
  because we share the our order sheets are lists what we do get
• 54:07
  and both of us will use that as a line to see.
• 54:11
  I didn't realize that was available right now or I need
• 54:13
  that style and that looks like a good keg.
• 54:16
  And I completely concur because we left here today and we could
• 54:19
  go to Murfreesboro and have 90% of the stuff different.
• 54:21
  Yeah. Because we're always kind of
• 54:23
  differing, which is really cool and really good stuff.
• 54:28
  Greg, how was your pint glass sliding game?
• 54:31
  You says. I have been no I will when, when
• 54:35
  Abbys not here, but I only do now.
• 54:38
  I only do that. It's the taster.
• 54:41
  The only time I ever do that is the taster.
• 54:43
  I did make amends, but my I had an accident and it was not good.
• 54:48
  So Abby, she said that never again.
• 54:52
  But I did do it one more time. She I had people move away from
• 54:55
  the bar and I got my slide on. And so it's.
• 55:00
  A It worked and I was like OK fellas, we stopped.
• 55:05
  Abby, have you ever changed a beard name to help son?
• 55:10
  Yes, absolutely you. Know that this goes back to if
• 55:15
  you've got a pumpkin beer after Pumpkin Day.
• 55:18
  Not good. Both of us with a lasting memory
• 55:21
  in which I can no longer drink pumpkin beers because of that
• 55:25
  long lasting keg and you know not to trust me when a name
• 55:30
  changes on the board. New beer?
• 55:34
  Yeah, and somebody. Yelled it was my employee.
• 55:38
  I said Scott, try the Catawba seasonal and she said don't do
• 55:41
  it, it's the pumpkin beer. And you had to take it upon
• 55:45
  yourself basically to finish that.
• 55:47
  Yeah, then. I changed it to spice ale
• 55:49
  because people kept asking what season is the Catawba and I
• 55:51
  would. Go All right, and it kind of is
• 55:59
  wearing it here, but any funny or disturbing stories you can
• 56:03
  tell about something that happened at either of both
• 56:05
  locations? Yes, there was.
• 56:10
  I'll try to keep this short, but there was a night that we were,
• 56:14
  it was a Friday night. Me and Abby were both here and
• 56:17
  there were some young kids and as soon as there was probably, I
• 56:21
  guess five of them and they walked in.
• 56:23
  And as soon as they walked in the door, one kid came up to me
• 56:26
  and goes, y'all sell food and I'm like nobody, all we've got
• 56:31
  here is beer. And he goes, he he was lipping
• 56:35
  and I could read his lips. He said please don't call the
• 56:37
  cops. Now he wasn't saying that, but
• 56:39
  his lip movement sound it would. That's what indicated to me what
• 56:42
  what he was saying. And within two minutes they
• 56:46
  walked back outside. They're just standing in the
• 56:47
  front door. Here comes Metro.
• 56:50
  There's about three of them and they went right down there and
• 56:52
  one went right in front. And next thing you know, I'm
• 56:55
  looking around. Those kids ain't nowhere to be
• 56:57
  found. And I'm like in the world.
• 57:00
  And they wound up having a van. Now people are in here.
• 57:03
  It's pretty busy and there's blue lights literally right
• 57:06
  there. And they've got it blocked.
• 57:08
  You're talking to somebody if you go past us.
• 57:11
  And so everybody's like, what? I guess I'm sticking here for a
• 57:15
  little bit and and see how this works out.
• 57:18
  And it turns out that they were responsible.
• 57:20
  There were some break insurance in the garage Outback.
• 57:23
  And so the kids were in there breaking in cars and stuff.
• 57:25
  And I don't know if they lived here or whatever, but but yeah,
• 57:28
  you talk about getting riled up. People here were like, what in
• 57:30
  the world is going on? And we didn't know what what
• 57:32
  what to think about it. But it took a minute.
• 57:34
  And some people at the down the street at the other at the other
• 57:38
  place, they were coming up here telling the stories of what was
• 57:40
  going on. They're like.
• 57:41
  Wow. Oh my gosh.
• 57:44
  I just think about the wrap up. I got one more thing I want to
• 57:47
  say we appreciate you guys having us here.
• 57:51
  It is a big deal for us. It's personal for me.
• 57:54
  Know you guys well make friends here.
• 57:56
  You guys included these two. I know from here about many one
• 58:00
  time prior. We basically started here and
• 58:05
  we've met a lot of people here. We've talked a lot of people
• 58:06
  when we come in. This is a neighborhood place to
• 58:09
  me, and it's more than a bar. Right.
• 58:12
  It's a it's a watering hole, if you will.
• 58:15
  Yeah, it's a place to. Come Yeah, it is a lot.
• 58:17
  Of people will just call it the living room because yeah, it
• 58:20
  just feels so comfortable to. Hang out.
• 58:22
  And and when I leave, when we're done here, we're gonna wrap up.
• 58:25
  I'm going to get the dog and I'm bringing her back over here.
• 58:28
  Yeah, she's that. It's that close.
• 58:30
  Is the place I really legitimate?
• 58:32
  Yeah, I think, I think I'll end up sticking around hanging out
• 58:34
  for a little while too. Love it.
• 58:36
  Well, we love the Deep South Growlers.
• 58:38
  And come on out and see Greg and Abby Anderson anytime.
• 58:42
  They're always here. Almost always.
• 58:44
  Here at their Murfreesboro location, the South Nashville
• 58:47
  location over in Lenox Village. Come on out guys.
• 58:50
  We love you guys and we appreciate you coming on today.
• 58:53
  I know we've talked about getting you on for a while.
• 58:55
  We very much thank you for your time.
• 58:57
  Yeah, this has been an absolute blast.
• 58:58
  Thanks for having us. Thank you.
• 59:00
  Appreciate your husband. 'S here guys and we will answer
• 59:05
  the phone if you call. All right.
• 59:09
  Tell her I'm not here. Fantastic.
• 59:12
  Well, it's almost time to open. It's almost time to drink again
• 59:15
  and we're going to do it. So for Scott turn on, I'm Steve
• 59:18
  Sullivan and this has been we're the underground poppers.
• 59:22
  Cheers, cheers.