Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / 100 Episodes! Celebrating with The Foamy Heads at Cedar Glade Brews | Episode 100

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100 Episodes! Celebrating with The Foamy Heads at Cedar Glade Brews | Episode 100 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  Stand by for the Brewery Underground podcast.
• 0:05
  In Nashville. 'S weather wise Crossing brews
• 0:13
  will meet the skies Steven Scott daily The way Brewery
• 0:19
  Underground night and day. I mean, it's the out town.
• 0:38
  I hate the countdown. We have started, we have
• 0:41
  started. What is this?
• 0:42
  Is this the Foamy Undergrounds podcast?
• 0:44
  This is a special. Night voice it is.
• 0:46
  It's a special night, everybody. Ladies and gentlemen, it's our
• 0:49
  100th episode. Yeah.
• 0:52
  Hey, it's our 100th episode and it's their 100th episode.
• 0:55
  That's the same time. Our yes, our own.
• 1:00
  It's insane. It's it's a beautiful thing to
• 1:02
  be able to come together. Like this, you don't look old
• 1:05
  enough to have 100 episodes alcohol.
• 1:09
  Makes you look younger. But you should do a lot of
• 1:12
  things. Yeah, it does.
• 1:13
  It makes you lose your. Hair, Yeah.
• 1:15
  Well, yes. Yeah, that's where I'm wearing
• 1:17
  my famous Brewery Underground podcasts tonight.
• 1:21
  Supposed to hide all that hair up underneath it.
• 1:23
  Thank you from Cedar Glade Brewery, Cedar.
• 1:25
  Glade brews on Murfreesboro, TN. Murfreesboro, TN.
• 1:28
  These guys are the best hosts, yeah, hands down from the time
• 1:32
  we. Walked in tonight.
• 1:33
  It's just been, I mean, they've just been, they've been gracious
• 1:36
  for us. Matter of fact, we're drinking
• 1:37
  their Maniac Pale Ale, Yes, their first ever brew that was
• 1:42
  brewed for Cedar Glade. So it kind of makes sense to
• 1:46
  have such like a momentous occasion if we're sitting in
• 1:48
  here to have something like that.
• 1:49
  Yeah. Question Which one is Mitch and
• 1:52
  Rich? We're going to let who we're
• 1:54
  going to let you guess. For 100 episode we still
• 1:57
  couldn't. Figure it out.
• 1:58
  Can't figure it out because they can't figure out who we are.
• 2:00
  Sometimes I go by Rich. When you got intentionally.
• 2:06
  Right. Yeah.
• 2:06
  Yeah, when you start sorting out Richard and Mitchell, I'm like,
• 2:09
  oh God, I don't know, can't do. It can't do it really tall, Rich
• 2:14
  and Mitch. It was just kind of how.
• 2:15
  Really big Rich and Mitch. I don't know, I'm coming up with
• 2:19
  stuff. I'm Steve.
• 2:19
  Not the tall one. Not the so tall one.
• 2:22
  Not. The tall one, he's.
• 2:23
  Scott. Somewhat tall, Steve.
• 2:25
  A little bit. Somewhat tall, Steve?
• 2:27
  Sure. Somewhat.
• 2:28
  Some tall Steve. I'll take it.
• 2:30
  Yeah, yeah, I'll take anything. I'm a 6-7 Mitch. 6/7 we're not
• 2:37
  doing that. Hey, no wait, I don't do.
• 2:41
  It. I get enough of it.
• 2:43
  I have a 5 year old who does it. It doesn't make any sense.
• 2:46
  I don't get it. But it doesn't.
• 2:49
  I don't want us indeed. First of all, congratulations to
• 2:51
  you guys. Same to you.
• 2:52
  Yeah, same to you guys. Cheers to you guys.
• 2:55
  This calls for a beer you. Look for the white away the
• 2:58
  normal. OK, on.
• 2:59
  A beer podcast. This calls for a beer.
• 3:01
  Yeah. Hey, back to Cedar Glade being
• 3:03
  being a great host. I mean, we are.
• 3:05
  We got to spread in front of it multiple beers.
• 3:06
  They put pretzels out. You got pretzels?
• 3:09
  I got I got 3 pretzels. You want one day with.
• 3:11
  Me would you like 1? Sure, we've got pretzels with
• 3:14
  beer cheese. We've got Maniac Pale Ale, their
• 3:16
  first beer ever made when they open Cedar Glade brews.
• 3:19
  And not to mention, I mean, like, for people that are here
• 3:22
  tonight, they can see it, but like, if you're looking at it
• 3:24
  later, probably won't see it either because the camera's
• 3:27
  facing literally that direction. But we've got our logos going
• 3:30
  back on behind Scott and Steve. So it's just, it's just.
• 3:34
  I mean, they pull out the red carpet for us.
• 3:35
  Pretty cool. It's pretty cool.
• 3:37
  It's really cool. Jonathan Robert are just like
• 3:39
  top notch. I mean, their story is cool and
• 3:42
  and I won't steal any of their Thunder.
• 3:44
  We've talked about it before, Mitch, you know, when we were on
• 3:46
  here. But like when we get they're
• 3:48
  going to be joining us here probably in about 20 minutes or
• 3:50
  so, We're going to get an opportunity to to crack open
• 3:54
  some specialty beers and share it with them, but maybe kind of
• 3:57
  give them a little bit of time to to talk about kind of the
• 4:00
  history with them. So I don't want to, I don't want
• 4:02
  to spoil it too much, but just to say that these guys have
• 4:05
  always, no matter what the situation is, always have been
• 4:08
  gracious, yeah, to anybody that walks through these doors.
• 4:10
  Yeah, by the way, you guys a setup right now looks awesome.
• 4:14
  That's a really cool. And you know what?
• 4:16
  You look. Somewhat professional over
• 4:18
  there, Not only. Are we doing a collab podcast?
• 4:21
  But we're doing kind of a collab of what?
• 4:25
  Oh yeah, equipment tonight as well.
• 4:26
  Yeah. Yeah, we got a lot of wires
• 4:29
  going on here. The.
• 4:30
  Wires look sick. It's like the.
• 4:31
  Matrix thing hard wired in the dire.
• 4:33
  Everything's connected to somewhere.
• 4:34
  Are we? Plugged in over there too.
• 4:36
  Yeah, yeah, those are the yeah cuz.
• 4:38
  You're the mics? Yeah, those.
• 4:39
  Are the head the? Headphone amp and then their
• 4:41
  mixer is one of those more professional ones and I love how
• 4:46
  it has the braised you don't have to click the more.
• 4:49
  Professional. Man, less likely to spill a beer
• 4:53
  on that one. I have to.
• 4:54
  Say. We definitely have set with some
• 4:57
  beef on some on some mixtures. Somehow it's hanging in there
• 4:59
  so. One of the very first podcast
• 5:03
  episodes that through the 100. Here's a memory for you that
• 5:07
  Scott and I did. So Scott brews beer and.
• 5:11
  Shout out yeast infection brew. Work.
• 5:12
  That's right. Shout out yeast infection.
• 5:14
  Brew works. Here we go.
• 5:15
  Here we go, Here we go. Yeah.
• 5:19
  We have a pancake also with that on there.
• 5:20
  Pancake. So The funny thing was, Scott
• 5:24
  had given me some of his beer and opened it during the
• 5:30
  podcast, and all of a sudden, what happened?
• 5:34
  A little over carbonated, I think a little.
• 5:36
  Over carbonated. Science Project.
• 5:38
  I didn't say anything about it during the podcast.
• 5:41
  Cuz you're a good dude. I'm a good dude.
• 5:42
  Thank you. I'm a good friend.
• 5:44
  Thank you. Thank you.
• 5:44
  I appreciate that. Man, I was mopping up his
• 5:46
  keyboard. Mopping up my keyboard.
• 5:51
  It was. It was.
• 5:52
  It was a fun talk. By the way, shout out to that
• 5:54
  table right over Mitch's left shoulder.
• 5:58
  Hey, that is that is part of the yeast infection brew crew as
• 6:02
  well. OK, so hell yeah.
• 6:03
  Matter of fact, Finn and over there created the name pretty
• 6:07
  much you came up with it burns when IPA.
• 6:10
  OK. Well, you guys find it out, but
• 6:12
  anyway. And and Finn and brother over
• 6:16
  there will be on a podcast soon when we're doing our crappy
• 6:21
  beers of the year and our top 10 beers of the.
• 6:24
  Year oh top ten yeah we only. Bring Chris on when we're
• 6:26
  drinking shitty beer. Yeah.
• 6:28
  Actually can I expand on that real quick?
• 6:30
  So you had mentioned because you guys did the the top ten last
• 6:33
  year as well. Was it 10 last year as well?
• 6:35
  Yes, I think it was and I noticed a very and that was when
• 6:38
  we had we had we knew you guys because we were listening and
• 6:42
  you know, we had met you at the Bud's beer fest at that point.
• 6:45
  But like the that was one of the I didn't like I didn't
• 6:49
  understand you guys's beer styles at first, like I didn't
• 6:52
  know what you went at immediately when I was listening
• 6:54
  to the top ten, it was like Scott gravitated towards Ipas,
• 6:59
  hail ales stouts, like his top ten was full of that style of
• 7:03
  beers. Yours, Steve.
• 7:06
  Excuse me, Red ales, I think. I can't remember if you had an
• 7:14
  Oktoberfest in there. I did I.
• 7:16
  Think you did. You might have had two, but I
• 7:18
  know you. Had one founders.
• 7:19
  It was founders, that's what it. Was founders.
• 7:21
  It was the Founders barrel aged October.
• 7:24
  That's what it was. I just remember there being 2
• 7:27
  very distinct beer pallets. Yeah on that episode because
• 7:31
  Scott and Steve have two very different styles that they enjoy
• 7:35
  and it was really cool to see like and that's what I love
• 7:37
  about the beer community. Is there so many styles of beers
• 7:39
  that anybody can? I mean, people can get along and
• 7:42
  enjoy whatever they want, but at the end of the day you have your
• 7:44
  style that you like. Mitch and I are very much the
• 7:46
  same. I am.
• 7:47
  I like same like in differences. He's very much on like the funky
• 7:52
  sours and then saissons, maybe a little bit more crispy pilsners
• 7:55
  now I think crispy. And.
• 7:57
  Farmhouse Farmhouse sells crispy Me, I still learn more towards
• 8:00
  the the New England hazies and the heavier styles.
• 8:02
  You love. You love sour.
• 8:04
  On something though, yeah, because in December, and it's
• 8:07
  going to be released probably in early January, we're going to do
• 8:12
  a top ten of our beers of 2025. And there is one that makes it.
• 8:19
  You were there and you were there when I drank.
• 8:23
  It yes give anything away yet? Mitch was not here.
• 8:27
  Mitch was not there that night. Somewhere in between.
• 8:31
  Now she's. Not going to say it.
• 8:32
  I'm not going to say it. I'm not going to say it, but I
• 8:34
  know where it's at. I think we were close to my
• 8:36
  house where we I know. You know why?
• 8:39
  You know what? I can tell you that I was
• 8:41
  looking the other day at my top ten list so far and he has
• 8:45
  changed a little bit from last year.
• 8:49
  He's added a lot more seltzers and ciders to.
• 8:51
  The list. I haven't done that, definitely.
• 8:56
  I'm gonna guess I don't. I don't know who's listed yet.
• 8:58
  I haven't seen it. I bet there's a West Coast.
• 9:00
  IPA there. Could be a West Coast IPA.
• 9:02
  These are going on a West Coast IPA kick lately.
• 9:04
  Well, what's up with that? You've been checking in a lot of
• 9:07
  West coasties. You know, it was a summer tour
• 9:10
  that I did. Oh, by Scott, he's like, you
• 9:13
  know, last year I fell on the sword last year to do a a W, not
• 9:19
  a West, but a seltzer and cider tour because all these brewery
• 9:23
  owners were talking about it and I was like, all right.
• 9:25
  So I haven't really delved into it.
• 9:27
  I'm not gonna delve into seltzers.
• 9:29
  Again, no. Not doing it again.
• 9:31
  What's up with that? Just too much.
• 9:32
  It's just like too sweet. Just not much.
• 9:34
  Every three years. Because a lot of seltzers just
• 9:37
  are sweet nowadays. Like it's not just seltzer
• 9:38
  water. What?
• 9:39
  Sugary. You know what, when I when I,
• 9:41
  when I taste the seltzer, as soon as I start tasting it, I'm
• 9:45
  like, I don't want any more of this, OK?
• 9:48
  That's how I am. Yeah, it's fine.
• 9:49
  Yeah, ciders are, you know, on the suite side.
• 9:53
  They could be OK. Give me a flight on a flight.
• 9:56
  Right, yeah, I was gonna say a little like a four ouncer on a
• 9:58
  flight or give me one glass, and I'm good with that.
• 10:01
  But like, that's about it. I can't have more.
• 10:02
  Yeah, I can't do more. But but the West Coast tour has
• 10:06
  been fun, you know? It's a step above the one from
• 10:10
  the year before. A few steps above.
• 10:12
  You can't wait to see what we're gonna do with them next year.
• 10:14
  Yeah. We don't know yet.
• 10:16
  I'm looking forward to hearing. Yeah, we really don't know yet.
• 10:19
  Don't know yet. Don't know yet.
• 10:20
  I do know. I do know which beer you're
• 10:23
  referring to though. I'm not going to say anything.
• 10:25
  Hey, because I don't remember what the name of it was.
• 10:27
  I remember the brewery. Remember us sitting there that
• 10:31
  night drinking at it? Every single one of us got
• 10:33
  included was like whoa. Yes, completely.
• 10:37
  Like we knew it was going to be good, right?
• 10:39
  Because we know the reputation of the brewery and, and
• 10:41
  everything that they put out as especially if it's like limited
• 10:44
  release, it's always solid. I'll give you.
• 10:47
  A hint. Because we were there.
• 10:49
  All four of us were there recently.
• 10:52
  All four of us went where? All four of us were there
• 10:54
  recently doing a podcast, so I'll give you a hint.
• 10:58
  The actual from where it's from. Yeah, where the room?
• 11:00
  OK, got you. Got you.
• 11:01
  That's a hint right there. All right, so, but you have to
• 11:03
  tune in. But I can tell you I remember
• 11:06
  that night because after I had it, I'm like, thank God I ubered
• 11:09
  home. Yeah, we were all feeling it
• 11:12
  right about that point. Yes, Sir, because that thing was
• 11:14
  not a low ABV Bureau too, if I remember.
• 11:16
  I love that guys 100 episodes, right, sure, give me an episode
• 11:22
  or two or some kind of an episode that stands out to your
• 11:25
  memorable that. For whatever reason, Oh yeah,
• 11:27
  I'll take the first. Yeah, get on that.
• 11:32
  It was. It was definitely 2020.
• 11:37
  I think I know what it. Is.
• 11:38
  Yeah. And you know, the years before
• 11:42
  2020 when we kicked off with our podcast, it was us 2 talking
• 11:47
  heads talking about. What we like.
• 11:49
  And figuring out the flow like anyone has to go through what
• 11:52
  is, how are we working off each other and getting all the kinks
• 11:56
  out of what ties us up for silences or whatever gaps.
• 12:01
  And then 2020 happened and then you're just kind of shut down in
• 12:04
  your own little circle. So thankfully Zoom and all that
• 12:07
  was a thing. So we started the interview
• 12:09
  process with breweries, and then that opened the doors and that
• 12:12
  made everything much more enjoyable.
• 12:14
  But it'd have to be the second episode of our interviews with
• 12:17
  Byron Stitham from Proper Sake. That always would stand out.
• 12:21
  It stands out to me more today because I've gotten more into
• 12:24
  sake and when I listen to it, I feel embarrassed because I don't
• 12:28
  know what I'm talking about. But Byron was such a gentleman
• 12:31
  and he would just guide us through from beginning to end of
• 12:35
  anything we were asking. So it was just super.
• 12:38
  Cool. But you know what, it's the same
• 12:40
  with us too. Like you don't want to know
• 12:41
  everything when you have a guest on about the thing you really
• 12:44
  want to learn at the same time too.
• 12:45
  So I wouldn't say it was, you know, you were learning at the
• 12:48
  same time. We probably got you to where you
• 12:50
  are now in that in that light, you know.
• 12:53
  I think what I think so I agree one IA 100% agree with you.
• 12:57
  You want, you want that discovery experience as you're
• 12:59
  going through talking with the especially if it's the head
• 13:03
  Brewer, the owner, like the person that knows so much about
• 13:05
  the product that you're that you're enjoying.
• 13:08
  I think what Mitch is referring to is Byron was one of those
• 13:13
  people that even if like you take a sip and it's something
• 13:17
  that you're picking up on or something that, you know, Byron
• 13:19
  was very good about giving constructive feedback without
• 13:22
  making you feel like you were wrong.
• 13:24
  Yeah. Yeah.
• 13:25
  So it was, you know, you would say something that that you
• 13:28
  don't know is right or wrong, but like to you, that's kind of
• 13:31
  like, oh, this tastes kind of like this.
• 13:32
  This tastes kind of like that. And Byron, yeah, you know, it's
• 13:35
  like some people would definitely get that, that what
• 13:37
  gives that flavor away is. And then he would educate you.
• 13:41
  So he kind of like, without telling you you were wrong, he
• 13:43
  kind of made you feel like, yeah, you're on the path to
• 13:46
  understanding what I'm trying to get to.
• 13:48
  Yeah. And then he fully educated you.
• 13:50
  OK. That's for that's cool.
• 13:51
  He's. A master at that, you.
• 13:53
  Always feel great. After talking to him.
• 13:56
  Right. Feel like after talking because
• 13:58
  you were kind of on that journey anyway, right?
• 13:59
  You're starting a journey. Did that know you more into
• 14:02
  sake? Absolutely, yeah.
• 14:04
  Yeah. I got real excited finding a, we
• 14:06
  call it the oil can sake here in Tennessee.
• 14:09
  It to reduce shipping costs. It was put into an aluminum
• 14:13
  canister with a brake seal top and it was a it's a NA Mcgin
• 14:18
  shoe and I think I called it a Negouri at the time.
• 14:22
  And unfortunately, it was just kind of like, well, my bad.
• 14:27
  But Byron straighten me out with the exact process that Rich was
• 14:31
  alluding to. He would start off with a yeah,
• 14:34
  I can see that here's what it is kind of deal.
• 14:37
  And you wouldn't even notice it until.
• 14:38
  Later we were like. Oh, I just now I'm using the
• 14:41
  right verbiage. But anyway, that was definitely
• 14:45
  the start and push at the same time.
• 14:48
  No, that's, that's great because it's, yeah, because you learned
• 14:50
  a lot from that. And usually to this day, yeah,
• 14:53
  Yeah. 2020, man. That was a hell of a year.
• 14:57
  Well, and it was fun listening to some of those beginning
• 14:59
  episodes because you guys were learning too.
• 15:03
  As we all were learning, everybody around the country was
• 15:06
  learning about where are we going in this new world.
• 15:11
  And you were you guys were both discussing about having beer
• 15:16
  delivered to you because breweries you couldn't come into
• 15:21
  a you. Couldn't walk into a brewery
• 15:22
  right now? You.
• 15:23
  Couldn't come into a brewery or maybe you could hear, but like
• 15:26
  in Nashville where a lot of restrictions were going on and
• 15:30
  things like that. So listening to some of your
• 15:34
  beginning podcasts were very informative and very interesting
• 15:38
  from that. I'm glad they were entertaining.
• 15:41
  Well, and it doesn't, it doesn't just sit on the side of the
• 15:44
  table too, because as, as you guys are going through your
• 15:47
  episodes, like you know, it, it's funny how this is, it's,
• 15:51
  it's on topic, but it's not. I'll, I'll bring it full circle.
• 15:54
  But when, when you guys are doing your interviews and you're
• 15:58
  talking with the, the Brewers and the owners of the brewery
• 16:03
  and, and I see it whenever you guys drop a new episode and I'm
• 16:05
  listening to it because sometimes like I can't watch,
• 16:08
  I'm just listening to it like if I'm driving home or something
• 16:10
  like that. We have very different styles of
• 16:16
  shows, but it's that was that was tough.
• 16:20
  But it's all it's all based around the same principle of we
• 16:24
  want to understand what's in that person's head because we're
• 16:28
  trying to get that out into the public.
• 16:31
  Because often times Brewers owners like they don't, they
• 16:35
  don't get an opportunity to sit down and talk about it's all
• 16:37
  about marketing and it's all about, you know, what's flashy
• 16:40
  and what's hip and what's all that stuff.
• 16:42
  But like, to be able to get East Nashville brewerks to just sit
• 16:46
  down and say, let's just talk about your beer, talk about
• 16:50
  this, let's talk about the process.
• 16:52
  Like that's something that owners and head Brewers just go
• 16:55
  nuts over. You see introverts every day
• 16:58
  that just brew beer, sit down and they come alive when they
• 17:01
  come on, you guys a show, and then they just like.
• 17:04
  And all you have to do is ask a simple question and it's just
• 17:06
  off to the races. Yeah.
• 17:08
  Nobody knows that product and their product better than they
• 17:11
  do, correct? They, you know, it's like they
• 17:13
  want to talk about it and it's like, oh, you want to ask me
• 17:15
  about my thing? Yeah.
• 17:17
  Sure, let's. It's their livelihood.
• 17:18
  They're so passionate. They're so passionate about what
• 17:22
  they do and obviously because they are in business to make
• 17:26
  money. What what I know I have learned
• 17:29
  and what you have learned, especially over the two years
• 17:32
  and I'm sure you guys have been doing longer is it's funny.
• 17:35
  It's not funny, but it's it's fun to see where the journey is
• 17:40
  of like where the business is going.
• 17:44
  And as we do podcast episodes, we all learn as they go too.
• 17:49
  So it's very fun. I mean, I love it.
• 17:51
  Which kind of brings me into the question I wanna ask you guys
• 17:55
  because that was, you kind of alluded to it, but I think you
• 17:58
  kind of rounded it out. What was the episode that you
• 18:03
  guys most that you learned the most from?
• 18:08
  I don't want to I don't want to say enjoy because every episode
• 18:10
  is enjoyable in like their own certain extent.
• 18:13
  Like Mitch and I'll go back and forth all day about like, what
• 18:16
  was the most fun episode to do? Well, I mean, yeah, and we might
• 18:19
  be able to pick two or three or whatever, but like they were all
• 18:22
  fun in their own unique way. So that's not my question.
• 18:24
  My question to you guys, what is the most, what is the episode in
• 18:28
  which you learned the most when you were talking you?
• 18:31
  Start because I've got 2, so I'll pick the one you don't
• 18:33
  pick. Gosh.
• 18:35
  Oh. You think he's going to pick one
• 18:36
  of yours too automatically? You know that, Scott Mertie?
• 18:40
  OK, I'm long from. OK.
• 18:42
  Scott Mertie Great answer. Nashville Brewing Company, Yeah.
• 18:46
  Is a. Freaking legend.
• 18:48
  Heck yeah. I mean that guy has.
• 18:51
  I think that guy has almost done more to enhance and remember how
• 18:57
  beer has come from the way it was the way it is today, and he
• 19:02
  still wants it to be the way it is.
• 19:04
  Yep. But he also appreciates how it
• 19:07
  is today as well. But man, the history that that
• 19:11
  guy has and the knowledge that that guy has.
• 19:15
  I've only heard great things that's.
• 19:17
  One right there. Super nice.
• 19:18
  What? Was Mitch, what was the
• 19:19
  Nashville brewing beer that we had when we were sitting on my
• 19:22
  back deck that night and we had his goat on it, Yes.
• 19:26
  Was it the fest beer? It was the fest beer.
• 19:28
  Yeah, it was. It was either the fest.
• 19:30
  It was a fest beer. Bach.
• 19:32
  It was the Bach. Oh yeah, That's what it was it.
• 19:34
  Took me a second. It was.
• 19:35
  Yeah, it was. And I just, I remember drinking
• 19:38
  it and going, this is what that style is supposed to taste like.
• 19:42
  But that's the that's the, that's the montage.
• 19:45
  That's like the that's what Nashville Brewing likes to do.
• 19:48
  Yes. They like to say, OK, rather
• 19:50
  than take something, it'd be dangerous and like, get edgy
• 19:52
  with the style of beers they're creating, they go, how can we
• 19:55
  create the best version of that style of beer?
• 19:58
  Yeah, every single time they knock it out of it.
• 20:01
  Yeah, and and the other, the other one, we had him on almost
• 20:05
  one of the first episodes. I was almost embarrassed that I
• 20:08
  didn't know enough about him. I knew about Black Abbey, I knew
• 20:13
  about their beer. I didn't know enough about Carl
• 20:15
  Meyer. And when Carl starts talking
• 20:18
  within the 1st 5 minutes of my mouth, this is dropping and I'm
• 20:22
  going, Oh my God, this guy is incredible to listen to.
• 20:28
  His character, yes. What about you 100%?
• 20:31
  What do you got I'm. Going to give you 2 answers, but
• 20:32
  they're kind of for the same reasons.
• 20:34
  One we just released yesterday less Riverbend malt house.
• 20:39
  Oh my gosh. And because it's a malt house
• 20:41
  and Brent was fantastic and the subject matter was malt, of
• 20:46
  course, you don't have beer without malts.
• 20:47
  It's just it's probably even more important than than than
• 20:50
  hops and yeast. So I learned that fine from
• 20:53
  that. That was one of those episodes
• 20:54
  we didn't know much about malt going in.
• 20:57
  We're asking questions because we don't know, you know, and
• 21:00
  learned a lot. So that one and then Appalachian
• 21:03
  State Fermentation Sciences program was another one as far
• 21:06
  as just learning stuff, a whole Nother Ave. and it's it wasn't
• 21:09
  just beer. That's whiskey, that's food,
• 21:11
  that's the whole thing. But it was it was beer too.
• 21:14
  Just so incredibly, we just learned so much from it.
• 21:19
  Again, we knew it was an angle of beer and craft beer, but
• 21:23
  didn't know anything about it going into it.
• 21:25
  And and of course with the people that came on were
• 21:26
  perfect. For, and I'm sure you guys do
• 21:29
  this as well. I just edited the Riverbend malt
• 21:33
  house episode. It was 2 parter and I'm
• 21:36
  listening to it and I'm texting Scott and I'm going, Oh my gosh,
• 21:42
  this is even better than I imagined.
• 21:45
  Because the thing was you can get very technical.
• 21:49
  I mean, you, you're doing malts and what a malt, right?
• 21:52
  You know, I couldn't explain it in a in a way.
• 21:54
  No way where. I'm where I'm not sounding like
• 21:57
  the the man scientist and he rounded it out to where not only
• 22:03
  did he perfect it, but I was like, I understand what you're
• 22:09
  talking about and I'm promoting their website and you were too,
• 22:13
  because their website is like, I want to jump on your website
• 22:17
  right now and buy malts. That's how great their their
• 22:20
  website was. I'm like, they haven't explained
• 22:23
  so well that if I were to open up a brewery today, or if
• 22:26
  somebody, if somebody came to me and said, OK, I'm looking to
• 22:29
  open up a brewery, what should I do?
• 22:31
  I said go to Riverbend Malt House and go on their section,
• 22:36
  everything, because I think they can help you and we're not
• 22:40
  getting paid by saying that. No, I wish we were.
• 22:43
  But it's just an awesome, awesome thing, you know?
• 22:48
  I think they need to put that podcast on one of their pages,
• 22:51
  then for some yeah, information, put it on the web.
• 22:54
  The web somehow have to go and listen to that.
• 22:56
  Things they were doing it was in Part 2 comes next week, but it's
• 22:59
  it's so. Good.
• 23:00
  Really proud of that one. Because they were but it's it's
• 23:03
  you know, we learned a lot. But when you get the the perfect
• 23:06
  person on for the for the episode, right, it's like we
• 23:10
  did. We just sat back.
• 23:11
  We asked a couple of questions and he just went with it and and
• 23:14
  and and did it in layman serve like Steve was talking about.
• 23:17
  Yeah, go back to your the an episode for you.
• 23:20
  That stands out though, OK in any way.
• 23:23
  Yeah. Yeah, there.
• 23:26
  I mean, it's there's a lot, I think. 99 of them, yeah.
• 23:32
  That's. Good point.
• 23:35
  Every single one. I think, yeah.
• 23:37
  So if I'm, if I'm talking about like something that stands out.
• 23:40
  So Mitch was over at my house and we, you know, yeah, you
• 23:44
  know, and we're front loading episodes at this point.
• 23:48
  We're like, well, let's just let's get stuff together.
• 23:50
  And this was before. Was this before we were
• 23:52
  interviewing? Yeah, OK.
• 23:54
  It was kind of the Crucible before it was end of the year
• 24:00
  2019. Yeah, I think it doesn't.
• 24:02
  Yeah, it was a. January it was before the
• 24:04
  shutdown. Happened.
• 24:04
  This was after like Thanksgiving, before Christmas
• 24:07
  kind of era, Yeah. And.
• 24:08
  We were, and we were, again, it was just like before, we had
• 24:11
  kind of turned focus to talking to breweries and owners and
• 24:15
  stuff like that. Thank you, Mitch.
• 24:17
  We were sitting around mics and just drinking beer and we were
• 24:21
  talking about the flavors, the profiles and all that kind of
• 24:24
  stuff. Just thinking maybe somebody out
• 24:26
  there would wanna listen to it cuz we're just putting it out
• 24:27
  there. But I think we were bundled
• 24:30
  linked over like a Surface Pro or a laptop or something like
• 24:33
  that with the mic. It was terrible.
• 24:34
  We had Snowball Blue. Snowball mics and we were just
• 24:38
  front loading episodes. We were just recording,
• 24:40
  recording and the one we had done previously, there was a lot
• 24:44
  and we had decided to do one more and we call it the heaven.
• 24:48
  And was it heaven and hell? Heaven and hell, I know this.
• 24:51
  Episode Yeah, yeah. So somebody, somewhere thought
• 24:54
  it was a good idea to make a black and tan.
• 24:56
  Black and tan, yeah. But instead of using gangling
• 25:00
  and I'm sorry, Guinness and harp, Yeah.
• 25:05
  Use 120 Minute IPA and Worldwide Stout.
• 25:09
  So give us the ABV on that 120 minute.
• 25:11
  I was like 14 and some. Changes.
• 25:13
  I think you're it's. Probably high, yeah.
• 25:15
  It was. Bad.
• 25:17
  And mind you, we were, we were already, I won't say drunk, but
• 25:20
  we were pretty. We were feeling good.
• 25:22
  We had right before that was Evan.
• 25:24
  The previous episode was Avery's triple.
• 25:28
  Vanilla. I don't.
• 25:29
  I'm not like I like vanilla and beer.
• 25:31
  Don't get me wrong, I'll put vanilla in beer, but whatever
• 25:34
  this was, was too much. It was, it was overload.
• 25:37
  It was higher ABV. The stomach wasn't feeling good
• 25:39
  after that. But we were buzzed.
• 25:41
  To the point where it was a good idea to do another episode.
• 25:44
  So we decided to do it. And that was when we were like,
• 25:47
  hey, let's do this mixture of creating this Dogfish Head
• 25:50
  heaven and hell. And it's 120 Minute IPA, which
• 25:52
  is, you know, high teens, you know, almost 1819%.
• 25:56
  And then worldwide style, which I think is also up there.
• 25:59
  And we just, you bore them together.
• 26:01
  You make a black and tan, you mix it.
• 26:03
  I don't remember ending that episode.
• 26:07
  It was volatile, dude. It was tough.
• 26:09
  It tasted OK. Yeah.
• 26:11
  I mean, I'm not going to say great, but it was you could
• 26:15
  handle it just fine, but it was you could taste the high ABV.
• 26:19
  It was like, it wasn't almost gasoline, but you know, it was
• 26:24
  fuel for the fire we already had.
• 26:26
  And we're like, Oh no, you guys have talked about that episode
• 26:31
  in in episode after that maybe multiple times.
• 26:33
  And when I heard that, I went back and sought that episode out
• 26:36
  that. Make sure it was rough man.
• 26:38
  Dude, it was a hard. That was a mistake.
• 26:39
  Yeah, I want to say something to all three of you that I've
• 26:43
  learned. And Scott?
• 26:46
  Steve learned something. I have learned a lot.
• 26:49
  Scott, who is a home Brewer, I've learned from him when he's
• 26:53
  talking to other breweries and other Brewers because he gets
• 26:57
  into the weeds about it and it's made me appreciate beer even
• 27:02
  more and some of the things that I taste in beer, the hops and
• 27:06
  the greens and things like that. You, Sir, when I listen to you,
• 27:10
  I think you describe beer and the profiles of beer almost
• 27:15
  better than anybody I've ever. Heard.
• 27:17
  I don't know that's true. I think you do.
• 27:19
  That's fake news. Oh.
• 27:20
  Yeah, no. No.
• 27:22
  No cheers to that. I think you.
• 27:23
  I think you do. When I when I listen to you, I'm
• 27:25
  like, oh man, I wish I could describe a beer the way you
• 27:28
  describe beer. Sometimes what you're.
• 27:30
  Drinking and you, oh, you can end on that.
• 27:33
  I don't know what I do. Want them but?
• 27:36
  Yeah, and and you, Sir, I I love how I sit there and go.
• 27:42
  You know what? I want to go.
• 27:44
  I need to find some sake now. Oh, yeah.
• 27:46
  I need to find some alert. You know, I walk you.
• 27:48
  I You don't. Well, maybe I do.
• 27:50
  Or maybe I don't honey, but no. You hear that, Jepsen?
• 27:53
  I need to find some alert. But the but The funny thing is I
• 27:56
  walk into a store now and I go, you know what?
• 27:58
  There is more than just yeah, what I like the drink.
• 28:02
  Maybe there's more than just Ipas and stuff.
• 28:05
  And I'm going, you know what, I need to get on that train a
• 28:09
  little bit more and expand my horizons.
• 28:12
  So you know what, I, I try to keep an open mind.
• 28:15
  So I, I just, I want to compliment all three of you on
• 28:18
  this 100th episode. Thank you, Thank you of what I
• 28:20
  have learned. Everyone do it.
• 28:23
  Well, cheers, can't do it. Like beer Brothers.
• 28:25
  Cheers. They're brothers.
• 28:27
  Owning a bottle of Mallor is like owning a boat.
• 28:29
  Don't do it just to know somebody that's got.
• 28:31
  One, I think we had some and you get out of bottle when we were
• 28:35
  doing. See.
• 28:37
  You know what, guys? Was it at?
• 28:38
  Was it before that one day? Yeah.
• 28:40
  And I and I remember it because I was like, what was that?
• 28:44
  Which turned us into Chicago. In that exact moment, we had
• 28:48
  Mallor and. And what was the damn beer?
• 28:51
  Oh. Two of them we had Lone Star and
• 28:53
  White. Yeah, because we didn't have the
• 28:55
  red and distro yet. And then old style.
• 28:59
  Old stitch is the classic way to go with my little style.
• 29:03
  You just have to be, you know, really cold.
• 29:05
  It has to be really cold. You still.
• 29:06
  Gonna. Eat any of those beers.
• 29:08
  That's true. Any of those beers.
• 29:10
  That's a good point. Is there a moment you guys are
• 29:12
  most proud of? I'm not even a moment.
• 29:15
  Is there an episode or anything you're kind of most proud of in
• 29:18
  in your journey with the 100 episodes?
• 29:22
  The abstract for me on that is this.
• 29:24
  I'm most proud of never coming out with any drama from any
• 29:29
  hiccup or anything. You know, in the moment it it
• 29:32
  can be frustrating, but at the end of the day, we support each
• 29:35
  other. So, you know, learning over 100
• 29:38
  episodes because we got some that are scrapped, you know, we
• 29:42
  all do. But it's just like we were able
• 29:45
  to support each other and not get give each other Flack for
• 29:48
  this long journey because for us to get to 100, it's been about 6
• 29:51
  1/2 years. Five and a half, 5 1/2 years,
• 29:55
  yeah, so. I think that is a victory in
• 29:59
  itself, just being able to have a good time the whole way.
• 30:01
  Yeah, there's no stress to it. That's what it's supposed to be
• 30:04
  about, where you did, you did it, you started it to have fun
• 30:06
  at least. Yeah, yeah.
• 30:08
  But it gets it gets harder the more you do it and the longer
• 30:11
  you do it because you get more and more ingrained into, no
• 30:14
  Punitain grained into. Damn it.
• 30:17
  Yeah, learning into the beer community, but like, like there
• 30:22
  is so much and, and maybe not from Brewer to Brewer and maybe
• 30:25
  it exists from Brewer to Brewer, but I see a lot of and and Cedar
• 30:30
  Glade. We've had them on a couple of
• 30:31
  times and and every time we talk about it and then they talk
• 30:34
  about the camaraderie between breweries.
• 30:36
  Like there's there's never been any, any shade, no from Brewer
• 30:40
  to Brewer. But when you're talking about
• 30:42
  like the beer community, people drinking beer, patrons, it
• 30:46
  exists everywhere. Yeah, yeah, you'll, you'll be in
• 30:48
  groups and somebody will start talking and they'll be like, oh,
• 30:51
  those guys. And then all of a sudden, like
• 30:52
  now people are taking sides. Like that's not what this
• 30:55
  community is supposed to be about.
• 30:56
  And I'll give you an example of how good the beer community is.
• 31:00
  There's, there's an experiment going around on TikTok right
• 31:02
  now, Instagram, whatever. And it's this girl, She's
• 31:04
  running the social experiment. She's calling churches and she's
• 31:08
  got a, she's got this sound going in the background of a 2
• 31:11
  year old baby just crying and she's calling churches and she's
• 31:13
  asking if anybody has a bottle of formula or a can of formula
• 31:18
  that they can provide. Every single church had turned
• 31:22
  her down. They said no, we don't have any.
• 31:24
  No, that's not what we do. One of them even said no, unless
• 31:28
  you're a member here, then you don't get access to any of the
• 31:30
  stuff that we do. And it, it kind of made me think
• 31:32
  to what's going on right now is there have been so many
• 31:37
  instances where and, and I, I, I did last week, I got some, I got
• 31:42
  some pulled pork and I was like, I want to be able to provide
• 31:45
  something during this whole like shutdown and all that kind of
• 31:47
  stuff. The only people that were
• 31:49
  willing to help in the situation, breweries, yeah, they
• 31:53
  were the only ones that were able, that were willing to do
• 31:55
  something about it because they. Support each other and they
• 31:59
  support each other. And so when you talk to people
• 32:02
  like Cedar Clade, when you talk to people like Living Waters,
• 32:06
  and when you talk to people like Monday Night Brewing and just
• 32:08
  all these guys, all they want to do is help each other.
• 32:10
  And it happened during COVID too.
• 32:11
  They were trading bags of grains just so they can keep going.
• 32:15
  So out of all of this time, when you're talking about like, you
• 32:18
  know, what is the one thing that you've learned during all of
• 32:21
  this? It's that brewery guys help each
• 32:23
  other and they help their community.
• 32:24
  Those are the guys that are that are putting in the work.
• 32:27
  That made us buy a lot of more beer.
• 32:29
  A lot of time. We it it it.
• 32:33
  That really LED a fire under us, for sure.
• 32:35
  And talking to more and more and more.
• 32:38
  And that fact has never changed. That's wild.
• 32:41
  Yeah. Good one.
• 32:42
  Really. What about?
• 32:43
  You guys, I mean that's I have other questions, but like I want
• 32:46
  to know that about you too. Good kind of what your most.
• 32:51
  What was what? Was the most kind of like that,
• 32:53
  aha. What was the most proud moment
• 32:55
  that you had when in the 99 previous episodes that you've
• 32:58
  been doing? Something must stick out more
• 33:00
  than anything else. You know, I think I've said this
• 33:05
  for me, I just love to find out people's stories because
• 33:13
  everybody has them. And I, I look at like crazy
• 33:16
  gnome. Oh, yeah.
• 33:18
  And they started out, I mean, Grayson was one of our first
• 33:21
  guests. And when he started talking
• 33:23
  about, my God, they were their building was hit by a tornado.
• 33:28
  Yeah. And then?
• 33:29
  Their story is. Nuts.
• 33:31
  Yeah. And thank God they weren't in
• 33:32
  the building during the tornado. And for people you know that are
• 33:36
  not familiar, there was a tornado that hit East Nashville
• 33:39
  a few years ago and tore up the city.
• 33:41
  So it was during COVID and then the next day COVID hits.
• 33:45
  So that's a business like any other business.
• 33:50
  Yeah. It could have been taken down
• 33:52
  immediately. Yeah.
• 33:53
  And they bounce back. Yeah.
• 33:55
  And we had I I loved, I loved the beer aspect of what we do.
• 34:01
  I love drinking beer. I love doing a podcast with him
• 34:04
  and talking about the beer. You don't like drinking?
• 34:06
  Beer. No, not at all, No.
• 34:08
  But I also love finding out about the stories of a lot of
• 34:12
  these guys. And I know I've said it a lot a
• 34:14
  few times. You know, I think LeBron has
• 34:19
  such a great story. He's so cool dude.
• 34:21
  I mean, dude is in Manchester, TN and he's from there because
• 34:25
  it's a small city and he has started a brewery and how
• 34:29
  fantastic it is and we were all there recently.
• 34:32
  Yeah. At the last beer festival on
• 34:36
  earth? Maybe.
• 34:38
  Maybe. Yeah.
• 34:39
  Maybe we don't know. And what a great champion.
• 34:41
  And then you know, we, even though we have not had him on
• 34:45
  that, have these guys on our current podcast.
• 34:48
  You all have Chad and Mike. Stoke House.
• 34:52
  Stoke House here in Penfold. And there's a lot of history and
• 34:57
  there's a lot of history before that and the and the fact that
• 35:01
  these guys have been grinding for years and now they own a
• 35:05
  brewery. If you listen to our podcast or
• 35:09
  you listen to your podcast, you're going to hear that kind
• 35:12
  of stuff. You're not just going to hear
• 35:14
  about, yes, we love beer and here's our beer styles.
• 35:17
  You're also going to hear about those stories.
• 35:19
  I think it's fantastic. Totally, totally.
• 35:22
  Yeah, I agree, I think. One of the things I'm most proud
• 35:25
  of is is we've we've been told thank you.
• 35:30
  Before. Talking to birdies and stuff and
• 35:33
  we never got into it for that and never even knew that was an
• 35:35
  angle from anyone. Like, hey, thank you for talking
• 35:38
  about craft beer. Thank you for continuing.
• 35:40
  You guys do the same thing, promoting it.
• 35:42
  You go, you're visiting places and you're drinking their beer.
• 35:45
  But we keep promoting it and that thing, the first time I
• 35:48
  ever heard that, I go. Really.
• 35:50
  Why are you thinking me? Thinking, yeah, you're just a
• 35:53
  couple of dopey beer drinkers, you know, and we.
• 35:55
  Did the Music City brew hop Adam?
• 35:58
  Awesome. And that.
• 35:59
  Was so much fun. Yeah, so that was, I mean, I
• 36:02
  heard that a few times and I'm. Like.
• 36:04
  OK, I didn't. We're just doing it for fun, and
• 36:06
  we are, and that's how we're going to do.
• 36:08
  But yeah, it's like we're actually doing something out
• 36:10
  there we didn't really realize that we were doing.
• 36:12
  You guys do the same exact thing so well.
• 36:14
  It's one, it's free marketing, but #2 it goes back to what we
• 36:18
  talked about earlier. You're getting their voices out
• 36:22
  into, you know, it's not, it's not what goes on the Instagram
• 36:25
  post or what goes on their stories or something like that.
• 36:28
  It's like what's inside their head and people often times just
• 36:32
  don't ask them so they get the opportunity to give their two
• 36:35
  cents and all. Four of us do this too.
• 36:37
  We don't just, you know, turn the mics on and talk about beer,
• 36:40
  then go back to our lives and shit.
• 36:42
  We, we, you know, we're getting hooked up to today, but we all
• 36:46
  have bottles that we brought, that we bought.
• 36:48
  We were in these places. That's how we get to know them
• 36:51
  because we're in these places without the microphone.
• 36:53
  Yeah, yeah. You know, we just know them
• 36:54
  because we're, we're consumers and we're ready to support them.
• 36:58
  And I, and I think that and, and we could go on for hours about
• 37:02
  that kind of stuff. Like, I mean, we can, we can
• 37:04
  walk down memory lane. And I think the plan tonight is
• 37:07
  to do that. Yeah.
• 37:08
  You know, we there's so much that that, but all four of us
• 37:12
  could contribute to the show. And it, the stories are never
• 37:17
  boring. Like it's always something
• 37:18
  interesting. It's always something fun.
• 37:21
  Maybe what we do real quick, take a quick rinse break.
• 37:24
  It's going on, It's here, it's going on 8:00.
• 37:27
  Yeah, yeah, maybe what we do is we take a quick rinse break.
• 37:30
  We've got a couple of special guests that maybe we want to get
• 37:32
  on here before it gets too late for the end of the night.
• 37:34
  I've got one thing if we can it take it, it'll take 5 minutes.
• 37:37
  I want to, yeah. I want to keep going.
• 37:39
  You want to go let. It go, just throw a minute out.
• 37:41
  Yeah, I want to wait. I just go.
• 37:43
  So it's, it's 100th, yeah, for all of us, right.
• 37:47
  So I get a little fun with the #101 hundred 101 I'm.
• 37:52
  About 6-7. 20 So do we get syndicated after 100 episodes?
• 37:58
  Somebody figure that out? When it Steve's the.
• 38:01
  Radio, you know, we need some syndication.
• 38:04
  We need to talk. To the radio people.
• 38:06
  We need to ask you with that the radio and.
• 38:09
  The radio people. Yeah, I, I, I'll just.
• 38:12
  I'll call my people and see what they say.
• 38:14
  I just assume Steve knows. Like free beer and hot wings.
• 38:17
  And can I can? I tell you something, it's
• 38:18
  pretty. Interesting, Joe.
• 38:20
  No, but can I tell you something?
• 38:22
  About a week ago I was. I was at a bonfire Halloween
• 38:25
  night with some friends. One, one of my friends, one of
• 38:28
  my best friends ever. He used to work on radio.
• 38:31
  Two other people that were there, they, they actually do a
• 38:34
  public access show and they were talking about podcasts and they
• 38:37
  were like, we wish we could have a podcast where we could find
• 38:41
  out where we could figure out how to monetize it.
• 38:45
  Because even they and they used to be TV news reporters in town
• 38:50
  and back in the day. And it was like, even they
• 38:53
  understand, you know, podcasts. It's, it's a different medium
• 38:57
  now. It is.
• 38:58
  It really is. It is.
• 38:59
  It's not what it used to be, no. And it and everybody's doing
• 39:02
  them now. We've all raised the bar.
• 39:05
  It was it was us. It was us it.
• 39:07
  Was only. Under our single Italy.
• 39:10
  Yeah. I think we've all talked about
• 39:11
  this, though, when I know when Scott and I started talking
• 39:14
  about doing a podcast and it was like, OK, what do you want to
• 39:18
  do? What do you want to focus on?
• 39:20
  And I listen to some out there in other cities.
• 39:23
  Not here. I was listening to some of them.
• 39:26
  Like, we're not going there. You guys know what I'm talking
• 39:31
  about. We're not going there.
• 39:32
  Yeah. You just.
• 39:34
  We want to focus on the positive.
• 39:36
  Yeah. You know?
• 39:37
  Yeah. There's too much of the opposite
• 39:39
  out there. There is, yeah.
• 39:41
  There's I don't like. Any kind of profiting or any
• 39:46
  kind of other junk off of dramas and negative, yeah, yeah, yeah.
• 39:53
  We all know what's personal preference and we got to kind of
• 39:56
  move on from that and rise up. When we hit stop after you've
• 40:00
  recorded an episode with someone, you hit stop.
• 40:02
  You feel good afterwards, right? You don't worry about what I
• 40:04
  said or you know, what do we? We're not making waves.
• 40:08
  Too positive. Yeah, right.
• 40:09
  I mean, like you're not, we're not getting and it hasn't
• 40:13
  released yet, but the guy, the moderator from untapped, it was
• 40:17
  just like, it's a good time. And yeah, the guy, the guy that
• 40:21
  had so many beers won't talk about the number here tonight,
• 40:24
  but the guy that's had so many beers probably is the only one
• 40:27
  out of all of us that could probably shit talk if he wanted
• 40:30
  to, right? He never did right.
• 40:32
  Never did. Not once.
• 40:33
  And all his. Fears.
• 40:34
  He's like, just excited to get more, yeah.
• 40:37
  That's his journey. The.
• 40:38
  Next morning I counted 97 check insurance from him.
• 40:41
  Oh. My God.
• 40:42
  We ended at 9:00 like it it wasn't like this dude was going
• 40:46
  all day and then went to not like he must have checked it in
• 40:49
  from a previous. Festival.
• 40:50
  We had two hours to make up sitting with us.
• 40:53
  What? Is going on.
• 40:54
  That's a good point. All those homies were.
• 40:56
  You know, right? Yeah. 97 check.
• 40:59
  It yeah, I know it's getting later, but we'd be doing a
• 41:01
  disservice to our own podcast if we didn't talk about the beers.
• 41:04
  We just. Had yes, good point that's a
• 41:06
  good point So what did we drink first so.
• 41:09
  We well hold on the. Maniac Pale Ale, we already
• 41:12
  called that out, right? We Maniac Pale from Cedar Glade.
• 41:15
  We're. Shipping on that now, it's
• 41:16
  fantastic it went down. So well that I finished.
• 41:20
  Yeah, mine's already done. I'm 2 beers past that at this
• 41:22
  point. I'm I'm actually could be gave
• 41:24
  me this, but I had the long Hunter IPA yeah, which I had.
• 41:28
  Which is really solid beer there.
• 41:30
  The one we had before we went on was the OK Boomer.
• 41:34
  Yeah, Brown Ale, which borders on a Porter to.
• 41:37
  Me. But it's so good, higher ABV,
• 41:40
  really kind of a thicker like tight brown ale.
• 41:43
  It's super solid, very you. Know you're describing.
• 41:46
  The it's just. What I drink, I'm.
• 41:48
  Telling you, you do a great job at that game.
• 41:50
  Well, thank you, Steve. You're impressed?
• 41:52
  It's. Super roasty and it's yummy.
• 41:54
  I love it. I love it, Steve.
• 41:56
  That's what I like. We always love the word it's.
• 41:58
  Yummy. Bear my tongue.
• 42:00
  You know. Scott could describe the Cedar
• 42:02
  Fest that we had here it. Was malty and it was a really
• 42:06
  nice color. I really love the copper color
• 42:09
  to it and it was good. It was.
• 42:11
  Fantastic. It was better the version of the
• 42:13
  Oktoberfest. That's actually pretty.
• 42:15
  I'm actually was pleasantly surprised they still had it
• 42:18
  draft. It was multi.
• 42:20
  Well, they didn't release Oktoberfest in June, Scott, that
• 42:22
  was. Good.
• 42:23
  Thank God, yeah. They waited until the proper
• 42:25
  time to release their October cruise.
• 42:28
  And I thought I enjoyed it too. It was the first thing I got
• 42:31
  when I got here. It was excellent.
• 42:32
  It brightened my day. Yes, there.
• 42:35
  You. Go.
• 42:36
  But now I've moved on to an IPA and it's how it wrecked any
• 42:38
  memory I've got. Yeah, what else do we have on
• 42:42
  the table that we're drinking then?
• 42:43
  Cuz you guys currently popped one.
• 42:45
  Yeah. Which one was that?
• 42:45
  Yeah. Mitch brought that.
• 42:47
  Yeah, this is the Jopas and that's in your smaller glass
• 42:51
  here. It's really.
• 42:52
  Fun West Coast pilsner. Yes.
• 42:54
  West Coast hills near. What you saw right there, This
• 42:55
  is by Jopas. It's called MA West Coast Style
• 42:59
  Pilsner 4.8% ABV and is a Japanese concept that values
• 43:05
  space and time. The void.
• 43:07
  The delicacy of a pilsner represents this breath that
• 43:10
  prepares for the aromatic characteristics of a complex dry
• 43:13
  hopping in this recipe. Cascade hops with their citrus
• 43:16
  and floral notes represent the tradition of classic Ipas, while
• 43:20
  HBC 1019 brings a new aromatic perspective, adding an unusual
• 43:25
  blend of citrus fruits, mango, Peach and melon.
• 43:28
  It's a invitation. She said I'll drink to.
• 43:31
  That it was yes. So it.
• 43:33
  Was almost burial level. Are you impressed with his
• 43:36
  description of the leader? He didn't get much more
• 43:38
  descriptivity. What?
• 43:40
  It. Is good.
• 43:43
  It's got a certain sweetness. It's really.
• 43:45
  Nice. That was the West Coast Pale.
• 43:47
  That was West Coast Pilsner. Yeah.
• 43:49
  Super solid. It's awesome.
• 43:50
  Big. Fan freaking awesome.
• 43:52
  It tastes better tonight. I know we're, I know we're gonna
• 43:54
  probably get into them tonight, but I brought a couple bottles
• 43:59
  because it has some meaning. It does.
• 44:03
  You talking about these? Two right here, yeah.
• 44:05
  Yep, to some happy hours and we've had probably some podcast
• 44:08
  episodes. And some really rough mornings.
• 44:10
  What is it? The two KBSS in front of me
• 44:14
  right now. Founders.
• 44:15
  From Founders Kentucky. So these are not just the
• 44:18
  regular KBSSS, Steve. These are, these are the
• 44:21
  variants that you brought. One of them is double oaked,
• 44:23
  presumably Scott's favorite out of the variants for KBS.
• 44:27
  And then the other one, I know I have not had it and I don't
• 44:29
  think you've had it either. You were talking about it before
• 44:31
  the mics turned on the hazelnut. Yes, I have not had that one.
• 44:35
  And we're going to get to enjoy that one tonight, too.
• 44:37
  Oh. The other way.
• 44:38
  And, and the one that I really love the most on the KBS and
• 44:42
  I'll never forget it, forget this.
• 44:44
  It was the spicy chocolate. And I think that was like a 12%
• 44:47
  or something really. And I'm checking it in one day
• 44:51
  and I'm at my house and it's on like a Sunday at like 2:00 in
• 44:54
  the afternoon. I'm checking it on tap.
• 44:56
  Scott's texting me. Steve, where are you the
• 45:00
  drinking a 12? Percent like you could be okay
• 45:02
  here in an hour. That's tough, dude.
• 45:04
  I mean. I'm at my house, yeah.
• 45:06
  Let the man drink a 12% or Style I.
• 45:08
  Was I was rooting for, like, come on, buddy, Yeah.
• 45:11
  I am at my house. I am in my living room, I'm
• 45:14
  drinking a 12% beer, I'm cleaning my house, whatever I
• 45:17
  was that's. The right way to don't even
• 45:19
  remember. See terrible chores like that,
• 45:21
  you might as well. And we've got we've got a couple
• 45:24
  Mitch, but I mean, we've been basically drinking Mitches beer.
• 45:27
  And then I cracked open that Great Lakes.
• 45:29
  I've only had a couple from Great Lakes before but this is
• 45:31
  their. Their Christmas sale.
• 45:33
  Christmas sale. Spice and I see.
• 45:35
  I mean like, like spice. Notes in it.
• 45:37
  That's cool. I'm.
• 45:38
  Gonna be bringing. That'll be great.
• 45:39
  Really bring great. Lakes to.
• 45:41
  To bring them to Tennessee. We're trying to get them to
• 45:43
  Tennessee. There's.
• 45:44
  There's some Instagram page out there called Bring Great Lakes
• 45:47
  to be able to Tennessee, Yeah. Totally pay attention those
• 45:49
  guys. We'll get those guys on the
• 45:50
  podcast sometime. We should.
• 45:51
  That's right. Yeah, we should.
• 45:53
  We'll talk to those. It'll be pretty tough to get all
• 45:55
  four of you on there at the same time, so just figure it out
• 45:58
  they're. Hard to get.
• 45:59
  I know. I know it's a really great lake,
• 46:01
  the distance. I'll have to catch them and see
• 46:03
  what's up. Yeah.
• 46:05
  And we've got we've got those and then we've got a couple
• 46:07
  specialty beers like we're going to bring here in just a second.
• 46:10
  We're going to bring Jonathan and Robert from Cedar Glade
• 46:13
  Brewers on to the show and we're going to talk to them because
• 46:16
  we're always interested in, you know, what they've going on in
• 46:18
  their history. But we've got a special beer
• 46:22
  that we have from them from last year as a barrel aged.
• 46:26
  I don't know, I don't think it was.
• 46:27
  It was a sour. Maybe it was a barrel aged sour
• 46:29
  Mitch. You'll have to keep listening to
• 46:31
  find out. I guess so.
• 46:32
  Yeah, that's a good point. Yeah.
• 46:33
  I don't know why I'm giving away all the secrets at this point.
• 46:36
  Mitch, can I say something? This goes back to my radio news
• 46:39
  days. Stay tuned for Further Up.
• 46:41
  There we go. In that case, I'm not going to
• 46:43
  say anymore because we've got tons of other good beers that
• 46:45
  we're going to shoot. I'm going to take that break
• 46:47
  now. Yeah, we'll take that waiting.
• 46:48
  Let's get them in, and then let's crack open some beers and
• 46:51
  share. Love it.
• 46:51
  Yeah, we'll be right about it. Be right back.