Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Northern Row Brewery & Distillery: Cincinnati Craft Beer, Lager Heritage & Taproom Experience | Episode 116

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Northern Row Brewery & Distillery: Cincinnati Craft Beer, Lager Heritage & Taproom Experience | Episode 116 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:01
  Stand by for the Brewery Underground podcast.
• 0:39
  Hey, Steven, Scott's back on the Brewery on the Ground podcast.
• 0:42
  You know, Scott, we are in Nashville, TN where it's a
• 0:46
  little warmer, but today we're going to go up north where
• 0:49
  perhaps it's a little colder. Yes, I will say, yeah, I will
• 0:54
  say before we get there, it was 70 something yesterday and 70
• 0:57
  something late before a little cooler today, man.
• 0:59
  It won't last February. Still, man, we're enjoying it
• 1:03
  right now. I think we hit a record high for
• 1:05
  Nashville. It was it was wonderful.
• 1:07
  But. We had ice two weeks ago.
• 1:11
  Absolutely. It is our pleasure to welcome in
• 1:13
  some folks from Cincinnati. One of them is our Cincinnati
• 1:15
  correspondent, Liz. Every day I'm bubbling on social
• 1:19
  media, my Westside cousin, always glad that you're here and
• 1:24
  it's going to be a fun time. Thanks for having me guys.
• 1:27
  Yeah, Thank you. Thank you for joining us.
• 1:29
  Well, we have on today, we have on a really good brewery that
• 1:35
  that Liz and I visited in early December, Northern Row Brewery
• 1:38
  Distillery and Tap Room in the Over The Rhine section of
• 1:41
  Cincinnati. We have general manager Josh
• 1:44
  Lively here and also their head Brewer, Justin.
• 1:48
  Justin, go ahead and tell me how to pronounce your last name
• 1:51
  because I'm not. I'm going to try.
• 1:52
  I'm going to mess it up. Sure, go ahead and tell me how
• 1:54
  to pronounce your last. Name.
• 1:54
  Yeah, it's it's Devilbis. Love it.
• 1:57
  Yep. Cheers.
• 1:59
  I got it. Now I got it.
• 2:00
  Now I would have got it. Everybody welcome guys.
• 2:03
  Thank you guys for being on here.
• 2:05
  Absolutely. Thanks for having us.
• 2:08
  So you guys, it looks like you're coming from the old tap
• 2:11
  room there, right? Yeah, we're, we're in the
• 2:14
  production space today. We got some private events going
• 2:17
  on out in the tap room. So figured what better place to
• 2:21
  do it the next to these fermentors here be next to this
• 2:24
  year. Awesome.
• 2:26
  So what are you guys starting off drinking on this podcast?
• 2:31
  So right now, just earlier today, we canned up our
• 2:33
  Hellerbach, which we brewed in anticipation of Box Fest, A very
• 2:39
  local, very raucous, very fun, a little beer event that we've got
• 2:44
  going on downtown in Cincinnati. Yeah, it's it is something truly
• 2:48
  special. You were talking about the
• 2:50
  weather. Cincinnatians kind of get fed up
• 2:52
  at a certain point with the weather.
• 2:54
  And many, many years ago, I think we're almost close to 30
• 2:58
  years of Bach Fest, they decided that they were going to ward off
• 3:04
  the bad weather and they were going to have an event to have
• 3:07
  fun. It was in retaliation to a
• 3:10
  snowstorm in 2008 that kind of jeopardized the entire beer
• 3:14
  festival. Few, you know, a few, like,
• 3:18
  really dedicated folks still came out amid the snow and,
• 3:22
  like, pushed these barrels of, you know, barrels of beer down
• 3:27
  the streets of Cincinnati. But yeah, in retaliation, they
• 3:31
  came up with the idea to burn the effigy of a snowman.
• 3:35
  So. Yeah, yeah.
• 3:37
  So precipitation retaliation is really how we kick off Bach Fest
• 3:42
  every year. And I'm not a Cincinnati local.
• 3:45
  I'm from West Virginia. So when I first moved here, the
• 3:49
  first event that I went to was Bach Fest.
• 3:51
  I had a friend that was like, hey, like, should come out for
• 3:53
  Bach Fest. And I was like, wasn't really
• 3:55
  100% sure what that entailed. But the Friday before it,
• 4:00
  there's a gentleman that builds a paper mache snowman.
• 4:03
  It's a very important procedure to ensure the weather is good.
• 4:07
  Every year we burn a snowman out in the parking lot and we do
• 4:12
  poked beers. We got some wood fireplaces
• 4:15
  outside. This guy right here pokes beers
• 4:18
  like no other. So we put hot iron into Bach
• 4:21
  beers and which caramelizes the sugar and really gives it a
• 4:24
  different taste and different drinking experience.
• 4:27
  So we're looking forward to it this year for sure.
• 4:29
  I have a beer poker. We're in my Amazon cart right
• 4:32
  now. I've swear to God I had.
• 4:34
  I don't know why I haven't pulled the Troy every year.
• 4:36
  I keep hearing about this and I haven't done it yet.
• 4:38
  I've got a Are you? Yeah.
• 4:40
  Are you guys involved in the parade that happens of the
• 4:43
  opening night of Bach Fest? We have been in the past.
• 4:46
  It's kind of a, you know, one of the, the Spirit of Bach fest is
• 4:50
  almost very cobbled together and thrown last minute.
• 4:54
  So we have marched in the past. We may, we may just wind up in
• 4:59
  the in the parade on Friday. You have to be determined.
• 5:02
  We we're an official Bach Fest hall.
• 5:05
  So there's 3 halls that kind of have the largest concentration
• 5:09
  of events. So in order to be a Bach Fest
• 5:11
  Hall, you have to, I believe, carry 12 different Bach beers
• 5:15
  from around the city. And so a lot of breweries are
• 5:18
  participating. It's a citywide event that
• 5:21
  really kind of pays homage to the German history of
• 5:25
  Cincinnati. And often the less celebrated
• 5:28
  and beer style as well. You know, yeah, really kind of a
• 5:32
  privilege to be ruin these Brewin these sort of beers and
• 5:36
  having so many people I don't know, excited to drink them at
• 5:39
  least for one weekend. Yeah.
• 5:42
  And so the event this year, I guess it's like it's 24th year
• 5:45
  and it's going to be March 6th or the 8th this year.
• 5:48
  And you guys are like one of five breweries that are hosting
• 5:50
  Bach Fest. Is that right?
• 5:51
  Absolutely. I can say I've been before.
• 5:53
  I've also seen the time honored tradition of crowning the
• 5:56
  sausage Queen. If you haven't been to that
• 6:00
  event, that's that's that's entertaining.
• 6:02
  We have a we have a sausage Princess preliminary right
• 6:07
  before I hopped on this podcast, I was in a meeting.
• 6:10
  I'm with the person that throws throws it and we're doing a
• 6:13
  theme this year. Last year was our inaugural year
• 6:16
  of being a venue for the sausage Princess, and it might have been
• 6:21
  one of the most fun nights that I've ever worked here.
• 6:24
  The shenanigans re is at 1000 times.
• 6:27
  We will be having a pole on stage and we have a theme of
• 6:31
  Cowboys and sausages this year really tie the room together.
• 6:35
  So bring your spurs, bring your spurs.
• 6:37
  How does one get to be a Princess that I'm asking for a
• 6:40
  friend? You have to you have to really
• 6:43
  go all out. You have to envision, envision
• 6:46
  in your mind what a sausage Princess or a sausage queen,
• 6:50
  what that what that's made of and let your imagination run a
• 6:54
  little bit further beyond that. And that's what it takes.
• 6:57
  I'll say this. Last year, our sausage Princess
• 7:01
  that wanted our venue, she won by chugging.
• 7:05
  She was hula hooping. She chugged A Bach beer and ate
• 7:09
  a brat while hula hooping. And that one or the crap.
• 7:13
  Yeah. Liz, do you think you could do
• 7:15
  that? So you guys could also enter
• 7:18
  because from what I remember, Jenner does not imply everybody
• 7:22
  as long as you come up with a gimmick and a talent and a way
• 7:27
  to represent how you think being the sausage future queen should
• 7:32
  represent so. And you are very correct.
• 7:35
  Full shenanigan, Ray. Yeah, I will say that.
• 7:38
  The crown is heavy. You're expected to carry the
• 7:41
  regal status of the sausage queen should you win year round.
• 7:46
  It's not just a weekend things. You have to do a tour as the
• 7:50
  sausage queen. If you become the sausage queen,
• 7:53
  you have a tour after Bach Fest to go.
• 7:57
  You know, show your nobility around town.
• 8:00
  You're really treated well. I've seen them March in the
• 8:03
  opening day parade for the Reds, so they they do represent the
• 8:07
  Bach fests and its entirety year long afterwards.
• 8:12
  Yeah, I'm already wearing my red shirt because, you know, spring
• 8:14
  training has just got underway and so, you know, trying to be
• 8:18
  excited for another Cincinnati Reds season.
• 8:20
  We'll see how it goes. Absolutely.
• 8:23
  We're kind of in that dark period that in six weeks of no
• 8:27
  sports, well, I mean, I guess we still have hockey.
• 8:29
  We've got a whole bunch of advance, the Olympics, whatever,
• 8:32
  I digress. Josh, do you plan a lot of plan
• 8:38
  out a lot of different beers for Bach Fest?
• 8:40
  Is it something that you spend time making sure that when
• 8:43
  people are coming in, man, they're getting the best of the
• 8:45
  best there? Yeah, absolutely.
• 8:48
  I work closely. Our sales manager handles a lot
• 8:52
  of that type of navigating. I work closely with him to
• 8:57
  really hand pick some of the best of the city breweries.
• 9:00
  I mean, breweries that are super good and that we've done
• 9:03
  collaborations with that are, you know, our closer friends go
• 9:09
  on tap first a little bit and then we bring in different Bach
• 9:13
  beers from around the world and to enjoy that weekend.
• 9:17
  So it's really, really exciting. Doppelbock is one of my favorite
• 9:20
  styles of beer in the world. I'll say it gets you in trouble
• 9:23
  sometimes, but that's OK. I like being in trouble, I
• 9:27
  guess. So having having four or five,
• 9:32
  eight Doppelbox on draft at one time, really just the experience
• 9:37
  is wonderful and everyone is so excited.
• 9:40
  It's like no matter what the weather is, it doesn't really
• 9:44
  matter. Everyone's there to have fun.
• 9:46
  It makes sense though, too. And you talked about the the
• 9:48
  snowman thing, but it's really kind of when the weather could
• 9:51
  possibly start to break right and start getting some spring
• 9:53
  fever and you want a reason to get out.
• 9:55
  And man, that's that's just kind of a perfect.
• 9:57
  That scenario, this at, at that point, everybody is pretty much
• 10:01
  fed up with the weather. They're ready to, yeah.
• 10:03
  They're ready to break out, yeah.
• 10:04
  Yeah, get a little bit of sunshine and let's go.
• 10:07
  And mud on their, mud on their shoes.
• 10:09
  And then it's yeah, your night for an.
• 10:11
  Like in the past, how many how many people do you know like
• 10:13
  attendance wise has shown up just at your place just for for
• 10:17
  this event? Man.
• 10:19
  Quite a bit. I'll say this, we are a, we are
• 10:22
  a Bach Fest hall. Our neighbors down the block,
• 10:25
  Rhine Geist are also a Bach Fest hall.
• 10:27
  We've been doing it for two years.
• 10:29
  Bach Fest went through a change. It did have a hall at a certain
• 10:32
  point, but it kind of transitioned to more of a larger
• 10:36
  taproom space vibe throughout the years.
• 10:38
  And Rhine Geist, obviously we've all heard of them.
• 10:42
  They're they're a bit the game. They had their busiest weekend
• 10:46
  that they've ever had in their tap room.
• 10:48
  We had the busiest weekend that we've ever had in our tap room.
• 10:53
  I mean, it just continues to grow.
• 10:55
  It's infectious. Once you go once you don't want
• 10:57
  to not go again. So we'll expect probably, I
• 11:02
  would think 5 to 7000 people coming through our doors that
• 11:05
  weekend. That's awesome and you know it
• 11:06
  is. And again, it's for a festival.
• 11:08
  It's early season, right? It's kind of the early, early
• 11:11
  season beer festival, man. Let's get up.
• 11:13
  Let's go. Let's get excited.
• 11:14
  Yeah, we're really fortunate. It's it's a really fortunate
• 11:18
  event for craft beer in general. It gets people more excited
• 11:22
  about it than ever, gets people into space, and allows for us to
• 11:27
  have fun as well. Well, I'm drinking, I didn't
• 11:29
  want it to go unnoticed. Is the the Hellas lager?
• 11:33
  Nice. Yeah, courtesy of our friends
• 11:35
  the Hill Tappers, who brought us down for the for us so we'd have
• 11:38
  some during this podcast. So fantastic beer.
• 11:41
  Cheers, everybody. Steve, what have you got?
• 11:44
  That is actually one of my probably my favorites.
• 11:46
  Hell is the logger, the logger from there.
• 11:48
  It's probably my favorite. Now I I've got the supporter,
• 11:51
  the blood orange culture and it's my first one and I've been
• 11:57
  sipping on it for a little bit now and I can tell you it is
• 12:00
  damn good. Nice.
• 12:01
  Well, thank you much. I think that the next week we're
• 12:03
  making a real fresh batch of that to kind of get us ready for
• 12:07
  the FC Cincinnati MLS season. So we actually kind of have that
• 12:12
  one as a staple in the TQL Stadium.
• 12:14
  We've got some support from one of the supporter groups you.
• 12:18
  Know I was going to say, this is a collab, right?
• 12:21
  This is a collab. The pride of the pride of
• 12:23
  Cincinnati for FC Cincinnati that you said?
• 12:27
  Yep, Yep. So they actually, we've had an
• 12:29
  ongoing partnership for a few years with them since the since
• 12:33
  the stadium was built and they start their March from here.
• 12:36
  And you know, Josh, Josh here probably has a little bit more
• 12:40
  to talk about with that. Yeah, they, we're pretty
• 12:43
  fortunate with our proximity to FCC Stadium.
• 12:47
  We're about, I don't know, four or five, six blocks away.
• 12:51
  So the supporter group, the Pride, which is the largest
• 12:54
  supporter group of FCC, they kind of congregate here before
• 12:58
  the games and just spend time with us.
• 13:01
  They're pretty integral part of our year as well.
• 13:04
  We're very fortunate, you know, to be to have them and to be
• 13:08
  where we are. So they love the supporter.
• 13:11
  They came in and worked with us closely to kind of figure out
• 13:16
  what beer makes sense for them, and they're all beer drinkers as
• 13:21
  well. They love Colch.
• 13:23
  Beautiful thing about Cincinnati is there is a lot of German
• 13:26
  heritage here, so German beer really kind of reigns supreme
• 13:31
  for a lot of people. So they're very familiar with
• 13:34
  Colch. They love our Colch.
• 13:35
  So we decided a blood orange Colch for them.
• 13:39
  Their colors are blue and orange.
• 13:41
  Kind of just makes sense, you know?
• 13:43
  Isn't amazing, isn't amazing just real quick the soccer thing
• 13:47
  isn't amazing. How quickly that season sneaks
• 13:49
  up on you. Like it?
• 13:50
  They're playing in February. It's nuts.
• 13:52
  Wow, Yeah, yeah, it is crazy. You know, I feel like I just
• 13:57
  got, I just got done catching my breath from the end of the
• 14:00
  season and I'm looking on the calendar and if February 21st
• 14:06
  starts the season again, I'm like hell, how the hell is this
• 14:10
  possible? Somebody asked me the other day
• 14:13
  if I was going to the Nashville game.
• 14:14
  I go. No, it's February.
• 14:15
  Are you crazy? Crazy.
• 14:18
  Not yet. Sorry, Liz.
• 14:19
  What have you shipping? Yeah.
• 14:19
  Yeah. Yeah, for sure.
• 14:23
  February's are not the busiest months in the tap room.
• 14:26
  January's are not the busiest months in the tap room.
• 14:29
  So any type of padding to get some people through the door,
• 14:32
  we'll take it any day. Yeah, for sure, Sure.
• 14:37
  Liz, what are you sipping on? Well, OK, I'm double fisting, so
• 14:41
  obviously I just got done with work.
• 14:43
  So I have my Lacroix and my signature brewmate because, you
• 14:46
  know, I have a problem with those cool canisters.
• 14:48
  But for my Northern Rail friends, I have up next my
• 14:53
  Cincinnati Gin, which is a collab that they did with lots
• 14:58
  of cool Cincinnati locals, Molly Wellman, Chrome Conservatory,
• 15:02
  and then I'm blanking on the artist's last name, but it was
• 15:05
  Robin something. Robin Caron.
• 15:08
  Thank you. This is like my all time
• 15:11
  favorite gin. I tell everybody they need to
• 15:13
  buy some and yes, anytime people come over and they have gin at
• 15:16
  my house, they get poured this and they're converted
• 15:18
  immediately. So TNT.
• 15:21
  Nice. I love it.
• 15:22
  Yeah. That gin, it's a beautiful
• 15:25
  expression. I tell people all the time that
• 15:27
  say, well, there's a common misconception about gin.
• 15:30
  A lot of drinkers think that they don't like gin, but gin is
• 15:34
  very diverse and there can be a lot of flavors outside of
• 15:38
  juniper Berry. People kind of think of the
• 15:41
  classic Christmas tree, and you can get a lot of wonderful
• 15:44
  flavors out of the gin. Outside of that.
• 15:47
  Love that gin too. I do represent the distilling
• 15:50
  part for you guys. Yeah, yeah, sure.
• 15:51
  Absolutely. And that's such a great product,
• 15:54
  you know, product project. You know, Molly is obviously
• 15:57
  great. She's well done throughout the,
• 15:59
  you know, Cincinnati coptailing scene.
• 16:02
  But then you know, kind of the added Crown Conservatory
• 16:04
  element, if y'all are ever visiting Cincinnati Crown
• 16:07
  Conservatory is a fantastic stop.
• 16:10
  And, you know, we, we were inspired by botanicals that are
• 16:13
  housed in that greenhouse that's kind of make something a little
• 16:17
  bit other than a typical juniper forward Gen., even though it
• 16:21
  still has a juniper element. So, yeah, it's admittedly what,
• 16:25
  you know, I, I kind of deal mostly with beer, but it's one
• 16:29
  of the prouder products that we've actually come out with.
• 16:31
  And I, yeah, you know, I love it to death.
• 16:34
  Yeah, it's, it's true. Cincinnati in a bottle.
• 16:37
  Lots of wonderful collaborations.
• 16:38
  Like Justin said, Kern's Conservatory.
• 16:41
  If you're ever out in this way, definitely take an hour or two
• 16:44
  and stop by. It's been open since the 80s.
• 16:48
  Some it's been open, I believe. Hundreds, I want to say.
• 16:52
  I'm not sure, but it's been open for not historian, not
• 16:56
  historian. That's all right.
• 16:59
  Been open for a long time, long enough to get some really cool
• 17:02
  freaking plants, I know that. There you go.
• 17:04
  There you. Go.
• 17:05
  I can tell you it was on our list because I was making Steve
• 17:08
  a list of Christmas things that we should hit up while he was in
• 17:11
  town. And we didn't make it very far
• 17:14
  because we ended up hanging out with you instead.
• 17:16
  So it was like one of those like really cool, like blessings in
• 17:20
  disguise that we were ecstatic to spend the majority of our
• 17:24
  evening hanging out and exploring what you guys have.
• 17:27
  Yeah, you guys, you guys got to go down to our down to our
• 17:32
  basement that day, which is very historic.
• 17:35
  We're in a building 1895. It's an original loggering
• 17:39
  facility for Christian Moore line.
• 17:41
  So it's a really cool space to go super deep underground back
• 17:45
  before refrigeration where you had to try a little harder for
• 17:48
  the loggering process. Yeah, it was truly amazing.
• 17:53
  And I'll tell you, I also, because I put a video out when I
• 17:56
  came back in Nashville, because that night we were about to
• 18:00
  leave and I said to the the girl that was working there, I said,
• 18:02
  hey, about this brewery Underground sticker, any chance
• 18:05
  we could put it up someplace? And she walked over to you.
• 18:08
  You walked over to me, man. I handed it to you and you
• 18:11
  basically christened it for us. And then you said you got about
• 18:14
  10 more minutes to stick around. And I'm like, heck yeah, I do.
• 18:18
  And, you know, and, and Liz and I got to take that tour, man, It
• 18:21
  was, it was fabulous. I mean, what do you know?
• 18:24
  I mean, what, what are the, some of the stories you've heard
• 18:26
  about the history of that? Where you all store that now?
• 18:30
  Well, yeah, we, we know that the, the building was built in
• 18:34
  1895, basically functioned as, as Josh was saying, as a
• 18:38
  gigantic refrigerator. So the building itself is five
• 18:42
  stories, 5 1/2 stories tall, built out of brick.
• 18:46
  You know, the, the walls are about 3 feet thick.
• 18:50
  It's really kind of a, you know, it's got a certain beauty to it.
• 18:55
  It's, but it's a very industrial and very purpose built.
• 18:58
  The the person that founded it, Christian Mooreline, was a
• 19:03
  Bavarian immigrant. He came over with something to
• 19:06
  the tune of about $40.00 of modern currency from from
• 19:11
  Bavaria, barely survived the trip, started digging tunnels
• 19:15
  underground for cents per foot, and then turned it into one of
• 19:19
  the largest beer empires in the United States.
• 19:22
  So it's a really, it's a really incredible story.
• 19:26
  And the legacy of Moreline kind of encompasses, I don't know,
• 19:30
  three to four city blocks maybe. Yeah, northern Cincinnati.
• 19:35
  So, you know, we're we're part of that story.
• 19:38
  So we've, we've kind of leaned into that as a foundational
• 19:42
  thing with our brewery paying homage to the loggers and maybe
• 19:47
  the beer styles that were historically produced, even
• 19:50
  though admittedly we're using modern techniques and doing
• 19:54
  modern interpretations thereof. But you know, where other
• 19:58
  breweries were focusing on more contemporary and trending
• 20:01
  styles, we decided that leaning a little bit more into history
• 20:06
  and doing. Traditional traditional
• 20:09
  interpretations of style was important to this particular
• 20:13
  brewery and kind of adds the fabric of what makes up of the
• 20:16
  great patchwork of Cincinnati breweries.
• 20:18
  Which the building is super interesting.
• 20:20
  If you guys have never, never checked it out, definitely come
• 20:23
  check it out. The tap room something's truly
• 20:26
  special. Our owner, Dave Berger, did a
• 20:29
  wonderful job. It's a work of art, honestly.
• 20:32
  He really put a lot of time and energy into making our tap room
• 20:35
  special. And a little bit more history of
• 20:37
  the building after prohibition, obviously this area was a little
• 20:42
  destitute. So this building laid dormant
• 20:45
  for about 20 years. And the gentleman, his name's
• 20:50
  escaping me right now, but a gentleman from Germany and then
• 20:54
  he's escaped Nazi Germany and made his way over to Cincinnati
• 20:59
  and started a company called Apex Furniture.
• 21:02
  If you ever, you ever see the side of our building that says
• 21:07
  Apex, that's the furniture company.
• 21:09
  And he started a furniture company here that started doing
• 21:14
  pull out couches at that time. That's very innovative in the
• 21:17
  1940s, right? 19 fees, you can have a couch
• 21:20
  and a bed. Who doesn't like that, right?
• 21:23
  Unless you have to sleep on it, then it changes you're.
• 21:26
  You're he was going to say my Porsler years or.
• 21:28
  Sit on it. It's not the most comfortable
• 21:30
  thing, but started a company with the founder of Big or
• 21:35
  sorry, Value City Furniture, who's from Columbus, and they
• 21:40
  started in a giant enterprise here and it was really cool to
• 21:46
  learn that story. We didn't really know the
• 21:49
  history of Apex Furniture for a long time, couple years that I
• 21:53
  worked here. I didn't know what Apex
• 21:54
  Furniture like Foundation was. It wasn't until the son of the
• 22:00
  original founder came in and sat down at our bar and was like,
• 22:06
  hey, I worked in this building for 40 years and I was like,
• 22:10
  what? And his dad is the one that
• 22:13
  started the company and he told us the whole history of the
• 22:16
  building, what they did really cool.
• 22:18
  They're actually the ones when More Line was operating in the
• 22:21
  building. There were no windows in here.
• 22:24
  The purpose of it is a giant refrigerator.
• 22:26
  The last thing you want is windows.
• 22:28
  So there's no windows in here. So the furniture company is the
• 22:32
  one that cut the windows in here and he was telling me about
• 22:34
  that, which really interesting. As Justin said, we have 3 foot
• 22:38
  thick brick walls, so that is no easy feat.
• 22:42
  So yeah, a lot of history here in the building.
• 22:44
  It's kind of a working, it's a working museum I would say.
• 22:48
  There's artifacts. We have a rowboat called a shell
• 22:52
  actually from the 1936 Olympic crew team.
• 22:56
  It's their practice vessel, really interesting stories, lots
• 22:59
  of history in here. So if you love history and beer,
• 23:02
  come check it out. Yeah, yeah.
• 23:05
  Your back bar back there is from like 18 O 9 when it was
• 23:09
  manufactured, is that right? Back Bar is beautiful.
• 23:12
  It's from 1919 O nine. It was made by the Brunswick
• 23:15
  Company. Cincinnati.
• 23:17
  Went out to Golden Co for 100 years.
• 23:19
  Came back when we purchased it from the Wooden Nickel downtown.
• 23:22
  Yeah, that's, that's fantastic. It is beautiful, pretty sure.
• 23:26
  Yeah, the Brunswick, Brunswick Billiard Company, you know,
• 23:29
  they're the ones famous for making billiard tables.
• 23:31
  I think they actually invented or created the Magic 8 ball as a
• 23:36
  marketing, really as a marketing.
• 23:38
  Yeah, absolutely. Yeah, what a good idea.
• 23:43
  That's amazing and. It was something I was, I was
• 23:45
  curious about the first time I came in there.
• 23:48
  I think Scott and I came in there like 8 years ago or
• 23:51
  something and I remember walking in there and I'm always
• 23:54
  fascinated. Buy older buildings especially,
• 23:57
  you know, we go, go and visit breweries.
• 23:59
  They've been converted, right? Like it used to be an older
• 24:02
  building. I'm curious, like you all open
• 24:04
  in 2020 I believe and how do you know how long it had been vacant
• 24:10
  or had it been vacant for a while before you guys took over?
• 24:12
  I want to say that the owner of the building bought it sometime
• 24:17
  in the 90 early mid 90s, OK and had done some sort of
• 24:22
  renovation. We're we're A5 story building.
• 24:25
  So we have tenants on the second, third, fourth floors.
• 24:28
  So it's been in some period of renovation for 30 years.
• 24:33
  I want to say sure. And it continues, you know, like
• 24:36
  there are, there are drafts of things down in the, you know,
• 24:43
  things down in the basement and on the 5th floor and all of this
• 24:46
  that are enough to make my head spin.
• 24:48
  I'm just like, I'm here to make the beer y'all, you know?
• 24:52
  The building is, it's a really interesting building with a lot
• 24:56
  of personalities in it. Problems.
• 24:59
  Yeah, problems. Elevators that don't work.
• 25:01
  Things like that. It's an old building, that's
• 25:03
  what comes with it. But we're, we're kind of lucky
• 25:07
  this area, you know, 30-40 years ago, I mean, I'll even say 20
• 25:11
  years ago, I mean, even a little bit, you know, even further
• 25:16
  along than that. This area wasn't a super popular
• 25:21
  area in town would just say that it was kind of left dormant for
• 25:25
  a long time. People didn't really come over
• 25:27
  to this area, which is actually wonderful for today because they
• 25:33
  didn't tear the buildings down. So you, you're walking through,
• 25:37
  you know, cities that have had different industrial projects
• 25:41
  where they tear buildings down and have some sort of, you know,
• 25:44
  brand new apartment complex come up.
• 25:47
  All those things didn't really happen in this area as much.
• 25:51
  All the development was happening in other areas.
• 25:54
  So if you're walking through this neighborhood, a lot of it
• 25:57
  looks like 150 years ago. There's wonderful architecture.
• 26:02
  Buildings remain the same. There's ruins of other
• 26:05
  buildings. And this area was one of the
• 26:07
  largest producers of beer in the United States.
• 26:10
  It wasn't just Christian Morlan. There's Jackson Brewing that's
• 26:13
  up on the hill, Giant space as well.
• 26:16
  There's Cliffside Brewing down the street as well, which is now
• 26:21
  Sindev Cincinnati Beverage Company.
• 26:23
  They're they're kind of holding, they're they're kind of keeping
• 26:26
  the torch for Christian Mooreline's name.
• 26:29
  They make Christian Moorelines beer.
• 26:31
  They also just accumulated taps, taps.
• 26:34
  They they do a lot of cool stuff.
• 26:35
  Lot of the Cincinnati Heritage Loggers.
• 26:37
  Yeah. Little Cadence, Beautiful.
• 26:40
  So on and so forth. They make a lot of those down
• 26:42
  the street in another old. Brewery.
• 26:45
  Which is really cool that we're not the only ones that are doing
• 26:47
  this. Rhinegeist is also in a
• 26:50
  Christian more line building. So you have a lot of people that
• 26:54
  are restoring these buildings and bringing them new life, and
• 26:58
  it's really cool to see in this. Neighborhood.
• 27:01
  If you have a really good arm, you can throw us throw a Pebble
• 27:04
  off of our rooftop and hit probably two or three other
• 27:07
  breweries. Yeah, definitely.
• 27:08
  Have you tried it? See how strong your arm?
• 27:11
  I've done it all right. And Liz, you can echo that
• 27:15
  because living, living there and I'm from there too, you know,
• 27:20
  the over the Ryan area 2025 years ago was like what?
• 27:23
  And now you go through it, as these guys said, it's, it's
• 27:26
  amazing the the transition and the turn around.
• 27:29
  I live down here. Completely revitalized.
• 27:32
  And, you know, I think a lot of that we owe to the craft brewery
• 27:34
  scene, just, you know, coming into the area and bringing
• 27:39
  people to the neighborhood and, you know, for the love of beer.
• 27:42
  And I know I tell you guys all the time, throw a rock in
• 27:44
  Cincinnati, you'll hit another brewery.
• 27:46
  But you know, it's, it's really cool, especially when you're
• 27:49
  centrally located it, you know, especially the FC, you know,
• 27:53
  some other breweries in town and your guys's favorite mode of
• 27:57
  transportation that you took all around Cincinnati.
• 28:00
  Yeah, it's Streetcar. And all the different spots.
• 28:04
  Yeah, we're very fortunate to be right next to the streetcar.
• 28:08
  It's something that is just wonderful to the downtown area
• 28:12
  that I do wish more of the Greater Cincinnati population
• 28:16
  utilize a little bit more. It's something that we utilize
• 28:19
  all the time. Red season is a beautiful time
• 28:22
  here because we are one streetcar ride right away to the
• 28:26
  Red Stadium. So we're able to get off work
• 28:30
  and just hop on the streetcar, go down to the Red Stadium, hop
• 28:33
  on the streetcar, come back up here.
• 28:35
  We don't have to deal with any type of parking, any type of
• 28:38
  issues like that. More people in the area looked
• 28:41
  into it and kind of understood how it works.
• 28:44
  It's free. First of all, all you have to do
• 28:46
  is hop on it at Ryan guys and it dead ends at the red Stadium.
• 28:51
  So it's super easy. Highly recommend it.
• 28:54
  It's really fast as well and just really easy to utilize, so
• 28:59
  we're very fortunate to have it there, not just for other
• 29:02
  people, but for us as well. And also when you see it passing
• 29:05
  by our window, you know you have about 5 minutes to finish your
• 29:08
  drink. Or.
• 29:10
  Order another one. I was just thinking, could you
• 29:13
  guys like, I don't know, like I don't know, vote or ask them if
• 29:17
  they can like carry beer on to the truck and then you don't
• 29:19
  have to finish so quickly, you can just take it with you.
• 29:22
  You know, like the. It's not Dory.
• 29:24
  Yet. And areas around have created
• 29:27
  Dora designated outdoor recreation area, you know,
• 29:30
  basically open container areas. We'll see if we can talk, you
• 29:35
  know, to making the entire downtown Cincinnati.
• 29:38
  Yeah. You know, step at a time.
• 29:41
  Just float it out there. Strict ignore is a very popular
• 29:45
  decision making I. Don't believe we do not condone.
• 29:48
  That we do not condone that at all.
• 29:50
  I hate to even mention it. I'm just saying I've heard
• 29:52
  tales. Yeah, but see, the other thing I
• 29:54
  was going to say is and Scott and I come up, but you know, he
• 29:57
  I come up for family stuff, but he also, he and I come up about
• 30:00
  once a year and do brewery tours and Cincinnati games.
• 30:04
  That is actually the most favorite thing that he likes to
• 30:07
  do is get on the Cincinnati streetcar.
• 30:10
  We. Talked about the.
• 30:11
  Podcast episodes. He's from there and he's never
• 30:14
  ridden. I had to talk him into getting
• 30:16
  on the thing. He's like, well, Are you sure?
• 30:18
  He's like, can we just Uber? I go, it comes out the front
• 30:20
  door. All you have to do is walk out
• 30:22
  the front door. Steve's defense, they used to
• 30:24
  charge, so I don't think I know Josh said earlier that you know,
• 30:28
  it's free, but I still. Charge for Ubers too.
• 30:30
  It's free. Yeah, it's free.
• 30:32
  We were going to pay for an Uber.
• 30:34
  It's also it's not like you know a bus system where you have to
• 30:37
  figure out a route and where to go.
• 30:39
  It's a loop around the city. If you if you fuck up, if you
• 30:45
  mess up. Don't you worry, we're leaving
• 30:49
  it in. Don't worry, you can.
• 30:52
  You wind up right where you start you.
• 30:54
  Can just stay on it depending on how many beers you actually.
• 30:58
  There's a rule. There's a rule that you can't
• 31:00
  take more than one consecutive loop around.
• 31:03
  They're going to kick you off. So you.
• 31:04
  Don't come with a. Switch.
• 31:05
  You're just going to have to get the next.
• 31:06
  Streak OK, but if you've had enough beers you'll you'll find
• 31:10
  a new bar, I promise. Well, and the, and the great
• 31:13
  thing is, I think for us, the great thing for us is the fact
• 31:17
  that it's actually added content for us.
• 31:20
  Hey, we're on the streetcar and now we're going to be talking
• 31:22
  about our experience. So, you know, we've become
• 31:25
  advocates for it, man. Yeah, they're doing a podcast
• 31:28
  from it. Yes, you did.
• 31:30
  You guys went live? It's super.
• 31:32
  Clean as well, super clean and it's there's no issues with it.
• 31:37
  It's one of the best modes of public transportation I've ever
• 31:40
  taken in my life. Like, they do a really good job,
• 31:43
  it's safe, I enjoy it. Yeah, it's extremely efficient
• 31:48
  too. Like it's.
• 31:48
  Let's talk about expanding that. Expand you have we needed to go
• 31:52
  up to Clifton in the old incline.
• 31:56
  And keep adding to it, yeah. That'd be awesome.
• 31:59
  Yeah. Guys, consider you guys are a
• 32:01
  logger Ford brewery. Are you set up, is your brewery
• 32:04
  set up maybe with the equipment and stuff differently than most
• 32:08
  breweries? When I say that because your
• 32:09
  logger forwarding is you know, is it glycol chillers and versus
• 32:13
  other breweries who put out a lot of Ipas and maybe an
• 32:15
  occasional logger. So yes, in some ways, in some
• 32:19
  ways we are and in other ways we still have things to build upon.
• 32:23
  As you can see behind me, we feature unit tanks which are not
• 32:27
  necessarily logger focused fermentation vessels.
• 32:32
  That being said, we do have a very, very bulky glycol chiller
• 32:36
  and fermentation temperature and fermentation profile is one of
• 32:40
  the forefronts of what what we do here.
• 32:44
  Having kind of a strict regimen on that is pretty forefront.
• 32:48
  You know, some other things that are pretty important to us here
• 32:51
  are water treatment. So differentiating because we
• 32:55
  have so many loggers and many of those are in the blonde scale,
• 33:00
  right. How do we differentiate between
• 33:02
  an American like logger, a German pilsner, A Czech pilsner,
• 33:07
  even, you know, other similar styles like our Kolsch, when I'm
• 33:12
  kind of using similar ingredients, like the same, same
• 33:16
  malt, same pilsner malt, similar noble hops, Like how do we
• 33:21
  differentiate and, and create different profiles and different
• 33:25
  flavors from all of this? And water profile, obviously
• 33:28
  yeast and then fermentation profile are the three things
• 33:32
  that I can really lean into and use to influence these these
• 33:35
  things. So, yeah, to answer your
• 33:38
  question, yeah, we do have a few things and a few other other
• 33:43
  things like time, you know, we we kind of have, I'm constantly
• 33:47
  battling with sales and packaging and all of that and
• 33:52
  saying, no, the beer is not ready yet.
• 33:54
  It's out of the way. And we're, we're currently
• 33:57
  butting heads right now, you know, this week with box coming
• 34:01
  like knocking on the door, right?
• 34:03
  I love, I love everybody that I work with.
• 34:05
  But we're having some very terse conversations right now, you
• 34:10
  know? We're a family here, so
• 34:13
  sometimes family, especially if the whole objective of your job
• 34:18
  is to sell, sell, sell, and the objective of this guy's job is
• 34:23
  to put out the best beer possible.
• 34:25
  Sometimes the the sales can wait a little bit in order to make
• 34:30
  the product. And we do here.
• 34:33
  I have seen us really crank out some wonderful loggers and I've
• 34:38
  seen us pour beer down the drain.
• 34:40
  And I think that that's important to admit because not
• 34:44
  every beer is going to turn out. There's going to be issues.
• 34:47
  And we had our glycol crash two years ago and cost us some beers
• 34:51
  just out of our hands. And instead of putting it into
• 34:55
  the market, I watched it go down the drain.
• 34:57
  And it's the dedication to the craft, dedication to loggering.
• 35:02
  We do have some larger tanks than some of those breweries
• 35:05
  that churn out a lot of Ipas. You have a smaller brewery with
• 35:09
  what, 6 barrel, 8 barrel, whatever it is.
• 35:12
  Yeah, you can change everything size based on me.
• 35:17
  Is is OK? So before we hit the record
• 35:20
  button, Justin, you were talking about me.
• 35:22
  Was Josh. You're sitting next to a certain
• 35:23
  tank that's fermenting right now, some Oktoberfest, some
• 35:28
  Oktoberfest and I go, you guys are getting ready for the fall
• 35:31
  and you go, no, this is a year round beer for us.
• 35:33
  Talk about that and talk about that thought process, because
• 35:35
  Steve and I have talked about many times, we wish we could get
• 35:37
  Oktoberfest all year round. Right.
• 35:40
  So you know, one of the things like both the limitation with
• 35:46
  not necessarily only making loggers but kind of focusing on
• 35:49
  loggers is you do have to, you do have to figure out how you
• 35:53
  differentiate things. And we decided at a very early
• 35:57
  point that a Mertzen or Oktoberfest or Fest Beer lager
• 36:01
  was one of the things that we wanted to kind of feature.
• 36:05
  As a As a flagship. Beer we don't necessarily like
• 36:08
  sometimes. Sometimes people attach an
• 36:12
  unnecessary seasonality to some of these beer styles that
• 36:16
  otherwise why wouldn't I want to drink a malt forward but still
• 36:21
  somewhat sessionable lager below 6% ABV any time of the year.
• 36:26
  Sometimes I want something a little bit sweet, like do I?
• 36:29
  Do I write off slice of chocolate cake because it's
• 36:32
  July? No.
• 36:33
  So, so we figured that why not? And instead of instead of just
• 36:38
  going along with a trend of saying, well, we only do this
• 36:41
  seasonally or if there's a big festival happening in town.
• 36:45
  No, let's let the beer speak for itself.
• 36:47
  And it's it's good. It has it has potential and
• 36:51
  pairing possibility with food and especially in colder
• 36:57
  climates, colder weather, we need that malt.
• 37:00
  I've been railing against. You know, Bachfest is coming up
• 37:05
  and the Cincinnatians drink Bach Fest religiously for three days
• 37:11
  and then they kind of turn their turn their.
• 37:15
  All of us and. Then they just kind of turn away
• 37:17
  from it, probably because they indulged a little bit too much
• 37:21
  on Bach Fest. But but really the tradition of
• 37:25
  it is that it is part of the Lenten season.
• 37:29
  It was tradition, and there's an entire month to enjoy it.
• 37:33
  We also really love our fish fries.
• 37:35
  So what I can say to the people of Sympathy and beyond, if you
• 37:40
  love fried fish, grab yourself a Heller buck or a my buck or a
• 37:44
  doppelbock and chase it with that.
• 37:47
  I promise you it's going to taste delicious.
• 37:50
  And it's also going to stave off that cold weather that we know
• 37:53
  is coming again. Yeah.
• 37:55
  It's important. It's important, too.
• 37:57
  Don't let the 70° weather down in Nashville.
• 38:00
  You. Need sweet?
• 38:03
  Yeah, we know, we know it's coming back.
• 38:05
  It's, it's funny. We, we, there's a brewery here,
• 38:08
  Stoke House, they'd opened up not long ago and they, they are
• 38:13
  great. And they also do BBQ as well.
• 38:16
  And we've talked to those guys about the food pairings, so
• 38:19
  that's sort of a big deal. Is that a selling point for you
• 38:21
  guys too? As far as people come in?
• 38:22
  You're like, hey, boot pairing could beer.
• 38:25
  Yeah. We, we actually hosted probably
• 38:28
  around quarterly, we host different pairing dinners here
• 38:32
  that we really focus on our, our different, you know, spirits or
• 38:38
  beers in our portfolio. We have a little bit higher
• 38:41
  elevated menu. It's a ticketed event.
• 38:44
  It's a lot of fun. You get to come in, enjoy 5-6
• 38:48
  courses paired with beers paired with spirits, really
• 38:53
  accentuating the food is a, it's called prohibition is over.
• 38:58
  So it's a celebration of the end of Prohibition that we just
• 39:02
  continue to celebrate all year round.
• 39:05
  There's a tour guide that comes in that talks about the history.
• 39:08
  Cincinnati was a hub during Prohibition.
• 39:11
  George Remus is, you know, based out of Cincinnati, selling that
• 39:15
  good government liquor to everybody that would buy it.
• 39:19
  So he was able to really create an empire here.
• 39:23
  So there's a lot of history about prohibition in this area.
• 39:27
  So we celebrate that with pairing dinner, and I'll say
• 39:31
  this, the Brewer and which is the name of our American
• 39:34
  Oktoberfest style. It is always on that menu paired
• 39:39
  with something. It pairs with food better than
• 39:41
  any, well, I don't want to say any the Hells lager, you know,
• 39:45
  that's if you got a really flavourful dish, that's
• 39:47
  wonderful. But we use the Oktoberfest style
• 39:51
  the most in cooking. It's in our beer cheese, it's in
• 39:54
  our chili. We utilize it all the time in
• 39:56
  order to to cook because it has that malt sweetness that really
• 40:00
  brings dishes together. Really lucky to have that.
• 40:04
  It's one of my favorite styles. So when I started here.
• 40:07
  I could not have been happier. It's honestly the beer that I
• 40:10
  drink the most year as well. Just really good style.
• 40:12
  Well, and I did want to say that the night I came in there and I
• 40:16
  had a flight, I did get the northern row Oktoberfest.
• 40:20
  That was the first time I've had your Oktoberfest.
• 40:22
  Loved it. And the other thing that I did
• 40:25
  not realize is that you all have Oktoberfest out more during the
• 40:28
  year because usually, you know, we came in the early December
• 40:31
  and normally by December, a lot of breweries, you don't find it
• 40:34
  anymore, I think. Yeah.
• 40:37
  So it was great to get it. Yeah, if they, I mean, if you're
• 40:40
  not making it all year round and you'd have it in December,
• 40:43
  things have gone awry for you. Well, it's just like you said,
• 40:46
  after the bot fest, after Oktoberfest season, people just
• 40:48
  kind of turn it off for the most part.
• 40:50
  If you get burned off, you drink a bunch of it for the thing.
• 40:52
  Can I ask you this, how is because you guys have it all
• 40:55
  year? How are sales for that?
• 40:57
  Are they pretty consistent year round?
• 40:58
  Because people always think I can get it kind of anytime I
• 41:00
  want to. So, so surprisingly sales sales
• 41:03
  are really good for the brewery. We about a year and a half ago,
• 41:08
  just about a year ago, we kind of shifted gears and started a
• 41:13
  partnership with a statewide distributor to get our beer
• 41:16
  moved all through the state of Ohio.
• 41:19
  And our before that, our number one and #2 sellers were our
• 41:24
  Hellas Lager and our Heckler, which was which is our
• 41:28
  contemporary like hazy juicy IPA that was #1 and #2 premium
• 41:34
  beverage distribution out of Columbus kind of took that and
• 41:38
  the Mertzen, you know, our Brewer and our half of ice and
• 41:42
  became our number one and #2 sellers because of that.
• 41:45
  I'll say. That so yeah, it's been a
• 41:48
  success story in many ways. If you're a fan of 1/2 of Eisen,
• 41:52
  I know that I'm biased. I work here.
• 41:55
  I'm sitting next to the guy that makes it.
• 41:57
  You enjoy 1/2 of Eisen. I put ours against anyone's
• 42:03
  anyone's in Ohio. It's really delicious.
• 42:06
  Fatheads Gottes Hogger is a Fat Heads is Good is a legendary
• 42:10
  beer. That one's good, too.
• 42:12
  It's the one that I'm after, you know what I mean?
• 42:14
  I would love to beat it in competition one of these days.
• 42:17
  Maybe there should be an Ohio. Competition.
• 42:19
  All effects. To them, yeah, it's it's an
• 42:21
  amazing. Beer.
• 42:22
  That's one of our. Favorite, and I actually don't
• 42:25
  really love half of ice that much, but it is.
• 42:27
  I don't either. Yeah, yeah, it's not my favorite
• 42:30
  style, but yeah, Fatheads. Also the Headhunter.
• 42:34
  You guys figured it out and it's one of the best beers that I've
• 42:38
  ever had. But the one you're talking about
• 42:42
  is designer from you all right? Correct.
• 42:44
  Designer. Yeah, Yeah, I had that in 2024.
• 42:49
  And it looks like because usually I come up there.
• 42:52
  Yeah, I, I usually come up there about four or five times a year,
• 42:55
  do family stuff. And if I don't get to a lot of
• 42:58
  breweries, I'm always stop at a party source and I'm always
• 43:02
  looking for Northern Row beer at party source.
• 43:04
  Thank you. And that's where I that's where
• 43:06
  I picked it up from. Great.
• 43:08
  Good. Yeah, Yeah.
• 43:09
  Good, good. Yeah, I mean that's also a
• 43:11
  really great spot to find all of our spirits as well.
• 43:14
  You know, we're, we're starting to get a really good partnership
• 43:18
  with, with Party source and. We haven't been there.
• 43:21
  This coming? Is it this Friday?
• 43:24
  Thursday, Friday, something like that.
• 43:26
  I've had this. Singer, they're the only other
• 43:28
  place. So are bourbon.
• 43:29
  We do make bourbon as well. It's been a labor of love.
• 43:33
  It took a long time. A lot of people asking when it's
• 43:36
  going to be ready, much like sales with Justin, we're like
• 43:39
  just not ready yet dude, I'm sorry.
• 43:42
  And then like unintentional lies about when we thought it was
• 43:46
  going to be ready. Just speculation and just being
• 43:48
  like, I'm sorry it's just still not ready yet.
• 43:51
  Like you really have to wait. Let it mature.
• 43:54
  It's it's like BBQ like if you throw a brisket on your on your
• 43:59
  smoker, you don't really know when it's going to be done.
• 44:02
  Like you can have an idea of when you think that it'll be
• 44:05
  done, but you're really just waiting until it's reached the
• 44:09
  best of its potential. So it took us six years to drop
• 44:14
  a bourbon, and so they're going an event there.
• 44:17
  The only other place that you can get our bourbon is the party
• 44:20
  source. Other than here, because it's
• 44:21
  done in really small batches. We don't release a ton of
• 44:24
  bottles every year, just the best of the best of what we
• 44:27
  have. I think it's very respectable
• 44:30
  that you waited the six years and I know you said I had to be
• 44:32
  ready, but there's a lot of people that will put you hit
• 44:35
  that four year mark and it's out the door, right.
• 44:37
  That's kind of the two or three. You know, it's really young 4.
• 44:40
  It's kind of that that benchmark.
• 44:42
  OK, now we can go. You guys waited six years, which
• 44:44
  is not easy to do because that's two more years.
• 44:46
  You know you're just sitting on it.
• 44:48
  You know what made it easy, though, is that it tastes really
• 44:52
  damn. Good tastes damn good.
• 44:53
  You know, and that's, that's kind of one of the things that I
• 44:58
  really respected most about our like collective decision of when
• 45:01
  to release this and when we were actually ready is like, yeah, of
• 45:07
  course, of course we probably have some barrel sitting down
• 45:10
  there that is going to hit the 1015 year mark.
• 45:13
  That's that's going to be the best thing that we've ever made.
• 45:17
  We're very proud of what we've accomplished in that six years
• 45:21
  of arguing. Yeah.
• 45:25
  Yeah, one of the, I'll say one of the most interesting things.
• 45:29
  I love bourbon. I've, I don't want to call
• 45:32
  myself a connoisseur. I love bourbon.
• 45:34
  I've drank a lot of it. And say one of the most
• 45:37
  interesting things about working at a distillery as well.
• 45:41
  You know when you try bourbon a lot of the times, hopefully when
• 45:44
  you taste it, it is mature, right?
• 45:47
  You're like staying away from the cheap bourbon and you're
• 45:50
  buying some decent bourbon. Hopefully what you're tasting in
• 45:53
  the bottle has come to fruition and is delicious.
• 45:57
  An interesting thing here is tasting bourbon that hasn't
• 46:01
  been, it's not ready yet. I worked here for years tasting
• 46:05
  bourbon and happened to, you know, it tastes green, it tastes
• 46:09
  like corn still like really heavily.
• 46:12
  So been a really interesting process of, you know, working
• 46:16
  with it's all of us a really fun part of our job during tasting
• 46:21
  season, which traditionally is like 2 tasting seasons a year.
• 46:25
  You got your spring tasting season and you have your fall
• 46:28
  tasting season. We do it a lot more.
• 46:30
  We do it a lot more than that. But in those times, though,
• 46:35
  every Friday afternoon we get to sit around and we got our head
• 46:40
  distiller that has eight different bourbons and you're
• 46:44
  running through them and it's a blind tasting and you have your
• 46:48
  notes and you're writing like, is this bourbon, you know good?
• 46:52
  What are you getting out of it? Because not every bourbon is a
• 46:55
  single barrel. You know, you have to like
• 46:57
  isolate flavors from that bourbon.
• 47:00
  If something is just a brown sugar bomb, maybe it could be a
• 47:04
  single barrel, but maybe it's going to help this other bourbon
• 47:07
  that's like a little bit too perfumey.
• 47:10
  So you blend them together and you really get that final
• 47:13
  product that you're after. So I'll say like, it's very
• 47:16
  fortunate. Friday afternoons are really fun
• 47:19
  on the tasting season. A lot of work gets done, but
• 47:23
  it's just a different type of work.
• 47:25
  A lot of opinions are formed, I'm sure.
• 47:27
  You guys are going to taste everything and then go March in
• 47:29
  the Bach Fest parade. Porn samples.
• 47:33
  Josh, you're right about that though.
• 47:34
  It's that if this one in single barrels have their place and I
• 47:37
  and I buy single barrels sometimes, but to get that
• 47:39
  consistency, that's that, that, that blending, right, that's
• 47:43
  that we want the consistent product every time.
• 47:45
  That's where that comes into play.
• 47:47
  And single barrels are great too, because they can and
• 47:49
  they're not always great. Some are exceptional and and
• 47:52
  some aren't that great. Just because it's a single
• 47:54
  barrel doesn't mean it's fantastic.
• 47:56
  No, no it doesn't. And in the world of bourbon
• 48:00
  marketing, unless you can, you don't see very many companies
• 48:04
  that are outside of store picks. And we'll say you don't see a
• 48:09
  companies that are a lot of them that are just dropping single
• 48:13
  barrel after single barrel after single barrel because there's so
• 48:17
  much variance from barrel to barrel that if you really enjoy
• 48:23
  a bourbon and you're like, hey, I had this Maker's Mark single
• 48:27
  barrel or whatever it is, the chances of me tasting that
• 48:30
  bourbon buying it are very limited unless it's somewhere
• 48:35
  that has a store pick, like I said, that I go the same day and
• 48:38
  go get it. You're not going to have a
• 48:39
  consistent product. So single barrels are one of
• 48:42
  those things that are a little bit more limited, a little bit
• 48:45
  more special, you know? Yes.
• 48:47
  And, and if you trust that liquor store that you bought
• 48:49
  that from, like if you trust their palette, you know it's
• 48:52
  going to be good. Yeah.
• 48:53
  Absolutely. Right.
• 48:54
  And that single, that pic that they've done, guys, can we talk?
• 48:57
  Can we do a little deep dive into some of your beers, your
• 48:59
  core beers and seasonals And yeah, sure what not?
• 49:01
  Absolutely ask away. So one of them I'm going to jump
• 49:05
  right to seasonal beers. There's one of them and I think
• 49:06
  it's the greatest name ever, the Wanker English IPA.
• 49:10
  Yeah, actually, you know, the other, the sister to this new
• 49:14
  one, we just, we just put the wanker on on tap today as well.
• 49:20
  So she's a little young. She's delicious though.
• 49:24
  Very, very good. So yeah, it's, you know, it's a
• 49:28
  spiritual English IPA. So while everybody is kind of
• 49:32
  going more towards the New England juicy styles and
• 49:36
  tropical hops and things like that, like the, the hops that
• 49:40
  we've selected for this one are, I mean, it's kind of a 5050
• 49:44
  split between traditional English hops and Slovenian hops
• 49:49
  that are presenting these really, really, while not super
• 49:53
  traditional with the English IPA style, quintessentially British
• 49:57
  like black tea, citrus zest, orange marmalade, things like
• 50:02
  that. We dry hop this IPA with that.
• 50:05
  So it creates this really kind of new and old variation of the
• 50:09
  English IPA. It still has that more
• 50:12
  structured bitterness malt forward profile, a little bit
• 50:16
  deeper of a caramel color than what you'll find with your like
• 50:22
  pale contemporary IP as. But yeah, just we just tapped
• 50:29
  it. We've got the two freshest kegs
• 50:32
  in the world of this on right now.
• 50:37
  Josh just threw out a brand new bangers and mash.
• 50:43
  We're kind of doing like a British invasion month for this.
• 50:47
  Obviously taking a break for Bach Fest, but but yeah, we're
• 50:52
  going to be playing some old like UK hits and serving up some
• 50:56
  bangers and mash and we'll see if some other specials and
• 51:01
  cocktails start to come into fruition and all of that.
• 51:04
  Yet another reason to just stop in and have some fun with us.
• 51:08
  We've got honestly, like we were talking about the Cincinnati
• 51:12
  gin. My personal favorite gin is the
• 51:14
  London Dry, which is kind of going against what what we were
• 51:18
  talking about in the juniper heavy category.
• 51:20
  It's it's a very classic gin. We both like Gin a lot.
• 51:26
  I like it all, you know, I love even though like the Dutch, your
• 51:29
  neighbors and stuff like that. But yeah.
• 51:33
  The London Dry is actually it's our most decorated bottle that
• 51:38
  we have in our spirit line with awards.
• 51:41
  It's won more awards than any other spirit that we have in our
• 51:44
  entire portfolio. It's something that like, you
• 51:47
  know, isn't our best selling product by any means, but it's
• 51:53
  it tastes freaking awesome. It's just, you know.
• 51:57
  Cincinnati Gin is also beautiful as well, but London Dry is also
• 52:01
  a special product. You know, every time I visit
• 52:04
  Boston, I go. I go and I buy a bottle of tea
• 52:09
  and I go to Boston Harbor and I dump it out.
• 52:12
  And. Winning a winning a medal for a
• 52:18
  London dry gin kind of gives me the same sort of warm fuzzies.
• 52:21
  Very satisfying, yeah. That's awesome.
• 52:25
  You know, Scott asks you about core beers.
• 52:27
  What's the criteria for you all that makes it a core beer that
• 52:31
  you want to put out? You know, that's, that's
• 52:33
  multifaceted, right? You know, I feel like, I feel
• 52:36
  like any tap room has to cater to all the different tastes,
• 52:41
  right? You know, especially when you're
• 52:43
  just dealing with beer where, you know, there are certain
• 52:46
  people that because of dietary restrictions, they just can't
• 52:49
  even have have this stuff. There are multiple, there's a
• 52:52
  multitude of tastes. There are multiple people that
• 52:54
  are getting into it for many different reasons.
• 52:58
  They might have been tied to their macro lager for decades
• 53:03
  and they want to branch out and or they got dragged there or
• 53:08
  they grew up in the time where hops were king.
• 53:11
  So, you know, we we look to build a balanced tap list.
• 53:16
  Yeah. But really, like, like I said,
• 53:18
  kind of leaning into the historic and more foundational
• 53:21
  things with our building and what makes us sets us apart and
• 53:25
  makes U.S. special. So, you know, like we probably
• 53:27
  do about a 60 to 70% lager and historic and classic styles.
• 53:35
  We reserve some room for contemporary, you know, but
• 53:40
  recognize like BJCP styles and then we maybe have room for one
• 53:46
  or two, you know, for funsies. Yeah.
• 53:49
  Log Yeah. Fruited or we've been playing
• 53:53
  around a lot with some coffee. We've got this really, really
• 53:56
  great Vietnam Vietnamese espresso.
• 53:59
  I don't know to call it a shandy is not the right thing, but we,
• 54:02
  we basically took some cold brew Vietnamese espresso and added it
• 54:07
  to our English style brown ale. It just, you know, we did a, we
• 54:11
  did a whole bunch of testing with a few of the styles that we
• 54:14
  had on tap and those two just gelled really, really nicely.
• 54:19
  Really good product, yeah. And that'll just be something
• 54:23
  that we make a couple of kegs of.
• 54:26
  It's also a collaboration beer with a Vietnamese coffee roaster
• 54:30
  down the street. Yeah, so you can get.
• 54:32
  A bowl of pho and then. Yeah, yeah.
• 54:37
  Well, I know you had mentioned when we were up and touring that
• 54:39
  you also like to do your Kolsch nights and that's a thing to
• 54:44
  highlight the Kolsch beer. And I know, Josh, you were going
• 54:47
  on how you could just drink the night away drinking Kolsch beer.
• 54:50
  Yeah, yeah. So we do traditional KOLF
• 54:53
  service every third Tuesday of the month.
• 54:56
  It's something we've done for a couple of years now.
• 54:58
  Super fun night, couple of beers, couple of beers, couple
• 55:03
  of years. These Bach beers, they they are
• 55:08
  awesome. By the way, sounds like it.
• 55:12
  Couple of years now and we do special features, different food
• 55:17
  features from all around the world.
• 55:19
  Nicole is such shape, great pairing beer pears with so many
• 55:23
  things. It's a great cooking beer.
• 55:25
  It's got a light profile, but you know, it's got a little bit
• 55:29
  of little bit of that malt sweetness in there that really
• 55:31
  ties everything together. We've really got a devoted group
• 55:36
  of regulars that absolutely love coming to it.
• 55:39
  I'll say this like once I see a new face, I see them every
• 55:44
  single coach night. It's just continued to grow and
• 55:48
  grown a cult following it's got. We really, really push the
• 55:54
  communal aspect of it. The beautiful thing about coach
• 55:57
  service is you don't need to talk to your server to get
• 56:01
  another beer. Another beer will just be
• 56:03
  presented in front of you until you put your coaster on top of
• 56:07
  it and that signifies that you're done.
• 56:09
  But until then, beers will just get dropped in front of you.
• 56:13
  Order food when you're ready. No one's pressuring you to do
• 56:16
  anything or, like, really talking to you very much.
• 56:20
  It's really about your conversations with, you know,
• 56:23
  your community. There's seen friendships blossom
• 56:26
  through Colts Tonight over the years to where the people who
• 56:29
  were perfect strangers that started sitting at the same
• 56:33
  stop, same table at Colts Tonight.
• 56:35
  So really special. We're very fortunate to be able
• 56:39
  to do that every month. Yeah.
• 56:40
  It's pretty. It's like one of those Brazilian
• 56:42
  steaks houses, if you've ever been to one of those, and they
• 56:45
  just keep bringing you the meat. Till you tell me stuff.
• 56:48
  Absolutely. Is this green or red?
• 56:51
  For sure. And every month, every month the
• 56:53
  kitchen comes out with another special they Josh has made my
• 56:59
  family's sour braten recipe, which is I think almost 100
• 57:04
  years old or something like that.
• 57:05
  And it's delicious. Every Christmas we do sour
• 57:08
  braten from the devil. This is.
• 57:11
  Yeah, he cooked that sounds. Delicious.
• 57:14
  It's wonderful. And I, I'm actually next month
• 57:17
  I'll be doing a, a deep dive. I'll be heading to Cologne for a
• 57:22
  couple of days to maybe bring back some, some inspiration for
• 57:28
  next year. He's he's going to hate like I,
• 57:30
  I'm going to get to taste all this stuff and I'll be like, you
• 57:32
  need to make this. Do it make it now.
• 57:35
  And see what I was thinking too on Cole Schneider, what you need
• 57:38
  to do is also tell these people, just point to the Brewery
• 57:41
  Underground podcast sticker that you put up and say listen to
• 57:43
  that podcast because we're on it.
• 57:46
  We're definitely going to be doing that.
• 57:47
  We're definitely we're going to promote the hell out of it.
• 57:52
  I mean, you know, open invitation, come up and film
• 57:56
  live that Cole Schneid some some.
• 57:59
  That would be remarkable, Yes. Just to see that in action would
• 58:02
  be cool as hell. Yeah.
• 58:03
  Yeah. There's another special or
• 58:06
  seasonal beer that's on your on your your website.
• 58:09
  And I bring it up because, well, and I'll let you know what it's
• 58:11
  called. The barrel aged brawler, BA
• 58:13
  Imperial Schwartz, Beal Beer. It's got a cool name, cool
• 58:17
  label. It's got the old kind of the old
• 58:19
  timey fighter. You know, he's kind of doing
• 58:21
  this. Absolutely, yeah.
• 58:22
  The cool things about it, it's it's in a bottle, at least it
• 58:24
  shows on the website. Like why is that in a bottle
• 58:27
  still and kind of everything else is canned?
• 58:29
  Well, you know, we we actually you must be looking at a this
• 58:33
  year's barrel aged brawler actually wound up in a can.
• 58:36
  But OK, it's just on the website.
• 58:38
  In years past, in years past, we have hand bottled that and
• 58:42
  actually the barrel aged conspirator, the barrel aged
• 58:45
  doppelbock that we're releasing for Bot Fest will be in glass
• 58:49
  bottles sometimes. Sometimes we just like the look
• 58:55
  of bottles and we take when we when we bottle, we hand bottle
• 59:00
  one single bottle at a time. We take ample time, like I want
• 59:05
  to say it took about four hours, 4 1/2 hours for us to do 120
• 59:10
  bottles of this barrel aged conspirator.
• 59:13
  So we take our time with it and it's, you know that those sort
• 59:17
  of bottles that are meant to be aged and cellared and we kind of
• 59:21
  expect for people to hold for an extended period of time.
• 59:26
  We want to kind of give the beer the best, the best possible
• 59:29
  scenario. And while right behind us, we've
• 59:32
  got a really nice modern tanning line that is very, very great
• 59:37
  for for delivering 95% of our beers.
• 59:41
  Sometimes just taking the slow route is the right way to go.
• 59:45
  So we just kind of burn labor for that day and say, well,
• 59:50
  we're, we're just going to sit here and crack open a couple of
• 59:55
  bottles and taste it, make sure it's all tasting good.
• 59:58
  And usually that's a Friday. Yeah.
• 1:00:01
  The Fridays are big there, right?
• 1:00:03
  Pretty sure. Pretty sure then.
• 1:00:04
  You guys. Need to show up on a Friday?
• 1:00:05
  Barely Sports beer, so and barely.
• 1:00:08
  Sports beer. I was going to say, if you don't
• 1:00:11
  talk to these fine folks for a minute.
• 1:00:13
  So I'll be back in a minute. Yeah, the barrel aged sports
• 1:00:16
  beer is something OK. It's really incredible.
• 1:00:20
  One of my I wouldn't consider myself a huge bourbon barrel
• 1:00:25
  aged or barrel aged beer fan. It's not my style.
• 1:00:29
  Personally, I love bourbon and I love spirits and I love beer.
• 1:00:33
  I don't love them together as much as a lot of people.
• 1:00:37
  I've had some really, really fantastic ones over the years.
• 1:00:40
  But it has to be truly something really spectable for me to
• 1:00:44
  really, really get behind it. And the rum barrel aged source
• 1:00:48
  beer is something that blew my freaking mind.
• 1:00:51
  Just the rum flavors coming through in that Imperial Source
• 1:00:55
  beer. Yeah, there it is.
• 1:00:56
  There's the label. Yep, that's cool.
• 1:00:59
  Looks really good. But we've got a really limited
• 1:01:01
  amount and still in the tap room, so any of the local
• 1:01:05
  listeners come in and get it, please.
• 1:01:07
  I just love the nostalgia behind it, whether it's the label or
• 1:01:10
  even being in the bottle. Or is just some of the nostalgia
• 1:01:12
  some kind of old world kind of thing to it?
• 1:01:15
  You know, the, the one thing that I thought we should have
• 1:01:17
  added was Hazard Charles, the Cincinnati Cobra, you know?
• 1:01:22
  Yeah. Local legend for sure.
• 1:01:25
  Yeah. The also Robin Carnes that you
• 1:01:28
  were mentioning earlier with our gin bottle is we've been
• 1:01:32
  fortunate over the years in order to get her a part of our
• 1:01:36
  team to design our labels. And she's a local artist that
• 1:01:40
  kind of sets up shop in here a couple times a week and just
• 1:01:44
  creates. Look at that.
• 1:01:47
  You'll walk over and you'll just see her hand sketching all of
• 1:01:52
  this stuff. I mean, that one's obviously a
• 1:01:56
  photo taken, but she'll drew that.
• 1:01:58
  Yeah, in a That's cool. No smoke in our.
• 1:02:01
  Tab just had that. One.
• 1:02:03
  Hey, there you go. I could Scott for the one.
• 1:02:05
  Fantastic. By the way, it's already gone
• 1:02:07
  so. Thanks.
• 1:02:08
  Thank you. It's fantastic.
• 1:02:10
  She does a fantastic job and that's good.
• 1:02:12
  And designing our labels, we're very fortunate.
• 1:02:16
  Guys, how important is glassware, improper glassware
• 1:02:20
  for you guys? Like in the tap room, based on
• 1:02:22
  the styles you serve, there's something that goes into that.
• 1:02:25
  How important is that to you guys?
• 1:02:27
  I mean, I'm always yelling about that sort of thing.
• 1:02:30
  Yeah. Bring it, Josh.
• 1:02:33
  Bring it. We do a pretty good job.
• 1:02:35
  You know, like obviously like for Cole Schneid, we have the
• 1:02:39
  the classic Shdanga. We've got pretty differentiated
• 1:02:43
  glassware for our loggers. We actually have a side core
• 1:02:47
  check faucet that we kind of have a dedicated, dedicated
• 1:02:51
  glass for that as well. The Glencairns for our bourbon
• 1:02:55
  as well rocks glasses. It's really important to us to
• 1:02:59
  have the proper glassware. We literally, I just had a
• 1:03:02
  meeting, couple meetings last week just talking about ice.
• 1:03:06
  Just very like small integral things that really tie it
• 1:03:11
  together. Glassware is everything.
• 1:03:14
  I mean, because otherwise, why would you do step out of your
• 1:03:17
  house and spend spend the extra couple of bucks to drink it, you
• 1:03:22
  know, drink a drink here other than one, the experience and
• 1:03:26
  two, like the elevated, right like that, the experience with
• 1:03:30
  people and the experience with having something that you.
• 1:03:33
  Don't have? Yeah.
• 1:03:35
  Portfolio. Yeah, exactly.
• 1:03:36
  And maybe that's not something that the average person coming
• 1:03:38
  in thinks about, but it is something that you guys think
• 1:03:41
  obviously is pretty important for others that do.
• 1:03:44
  For sure, every detail that comes up is important, you know,
• 1:03:49
  and that's why we waited six years for the bourbon.
• 1:03:52
  That's why we're waiting for the Bach beer to fully logger before
• 1:03:57
  we sell it. If we're going to go through
• 1:03:58
  that much effort, why would we not put it in the right glass?
• 1:04:01
  You know, like that is I've gone into some.
• 1:04:04
  I just like making the sales guys.
• 1:04:07
  Yeah, why should they have it so easy?
• 1:04:08
  Give them hell. Yeah, they don't have to be here
• 1:04:11
  day in and day out grinding. That's right, they don't make
• 1:04:14
  anything. They're not cleaning the tanks.
• 1:04:17
  Right. That's right.
• 1:04:20
  They're at your mercy. But yeah, but you're right.
• 1:04:24
  Like I go in somewhere. Yeah, go ahead, Please go ahead.
• 1:04:26
  Yeah. Going through the effort of just
• 1:04:28
  hitting every now in the head like our products are, I really
• 1:04:33
  do think something special. So putting it in the right
• 1:04:37
  platform. I've gone to, you know, some
• 1:04:39
  breweries and I get it if the, if you don't have the money to,
• 1:04:43
  to put forth, sell everything in a pint glass, whatever, get your
• 1:04:47
  get your wind beneath your wings.
• 1:04:49
  But it is such an important thing if you take the, I'm
• 1:04:55
  drawing a blank. It's been a, it's been a while.
• 1:04:57
  So I've talked about if you take the Cicerone tests, they talk a
• 1:05:01
  lot about glassware on the Cicerone test.
• 1:05:03
  So it's something that is important all over the world.
• 1:05:05
  I love rolling in somewhere and getting that nice tall pilsner
• 1:05:09
  glass and getting that nice head on, especially if it's like a
• 1:05:12
  slow pour. That is such a cool experience.
• 1:05:14
  And you're seeing the carbonation go up the glass and
• 1:05:16
  the light coming through it, and it's such a cool thing.
• 1:05:20
  Yeah. And it's more than just a glass.
• 1:05:21
  It's more than just presentation.
• 1:05:22
  It serves the purpose of the beer.
• 1:05:24
  Absolutely. Yeah.
• 1:05:25
  Yeah, aromatics are real. Yeah, we actually have a
• 1:05:28
  glassware episode coming up soon.
• 1:05:30
  We're going to record. So we're and it's something and
• 1:05:33
  I'm like, you know, in the last couple years of my kind of my
• 1:05:35
  beer dirty. It's like I'm appreciating that
• 1:05:37
  so much more. It was nice, you know,
• 1:05:39
  everything was in again, like you said, like at a pint glass.
• 1:05:42
  You just get them and you really start realizing, oh, there's
• 1:05:43
  something more to this thing. For sure, yeah.
• 1:05:46
  Yeah, I was drinking a beer recently.
• 1:05:47
  I put in a glass and I'm like, this is the perfect glass of
• 1:05:50
  this beer. So it's like taking notes
• 1:05:52
  tonight for our future episodes. Moved a handful of times over
• 1:05:56
  the years and I've had to, you know, slowly start my glass
• 1:05:59
  collection. It's something that's very real
• 1:06:02
  in my house. I like to collect certain
• 1:06:06
  glassware and at this point in time I had a lot more at a
• 1:06:10
  different point in time. But you know, it's really
• 1:06:13
  important. Like the the delirium glass is a
• 1:06:16
  good example. Yeah, you know, it's got the
• 1:06:19
  elephant snout coming up it and it, it's perfect in your hand
• 1:06:23
  and it like tulips up. So it's got like it's giving you
• 1:06:28
  those nice yeasty notes in your in your senses.
• 1:06:32
  Really. I really like that glass right
• 1:06:34
  now. I don't know if you can tell.
• 1:06:36
  Yeah, it sounds. Well, look, you guys just poured
• 1:06:39
  the barrel age. You guys just poured the barrel
• 1:06:41
  age into some glasses right there.
• 1:06:43
  Can we see those glasses? Isn't that what you just poured?
• 1:06:46
  Sorry, what? Was that you just poured that
• 1:06:48
  barrel aged beer into some glasses right there too?
• 1:06:50
  Aren't those kind? Of the Oh yeah, yeah, we're just
• 1:06:52
  drinking snifters, yeah. Yeah, sure.
• 1:06:55
  Yeah, Yeah. You got to get a good news on
• 1:06:59
  that thing. You know, these came from this
• 1:07:02
  particular one where we switched up from bourbon barrels to
• 1:07:06
  Caribbean rum barrels for this most recent year and.
• 1:07:09
  It was the right call. It's the Imperial Schwartz beer,
• 1:07:14
  which is kind of, to my knowledge, maybe a style that we
• 1:07:17
  made-up. It might be a Baltic Porter.
• 1:07:22
  I don't know. You know what's in the name?
• 1:07:24
  Yeah. You know.
• 1:07:26
  But it's, it's close to 11, I think 11.2% Schwartz beer.
• 1:07:31
  Wow. And we, we aged it for about 14
• 1:07:34
  months in Caribbean rum casks. And it already has this like
• 1:07:39
  toffee rum ball sort of flavor in the bases.
• 1:07:43
  So it just kind of came about like we were we were ready to
• 1:07:48
  process this into some barrels and we were just going to kind
• 1:07:52
  of go with, because we're on the border with Kentucky.
• 1:07:55
  It's like we were just going to go with the bourbon barrel
• 1:07:59
  thing. But Kelvin Cooperage, who we get
• 1:08:01
  our new make barrels for all of our bourbon, just kind of said,
• 1:08:04
  Hey, we've got got an import of some Caribbean rum, you know,
• 1:08:09
  used barrels. And immediately I called up, you
• 1:08:12
  know, I kind of like talked with our head distiller and I was
• 1:08:15
  like, I want those. I want those for the short beer.
• 1:08:19
  Hopefully. Hopefully we can get our hands
• 1:08:21
  on some more for the next time we breathe this one.
• 1:08:24
  Yeah, really, really good. It's it's the only direction
• 1:08:27
  that I want to go with this with this particular.
• 1:08:28
  I think Liz will be in the front of the line for that one.
• 1:08:31
  Probably. Probably.
• 1:08:33
  The we actually sorry we announced that.
• 1:08:36
  No, it doesn't matter. Next Box Fest we'll have a
• 1:08:38
  really special bourbon coming out as well.
• 1:08:40
  Talking about parallel. You mean the?
• 1:08:44
  You should just mention it. So we there's, you know, there's
• 1:08:50
  a. Lot of how it works.
• 1:08:51
  There's a lot of different ways to approach barrel aging and so
• 1:08:56
  we, we talked about the Bach and we talked about the Doppelbach.
• 1:09:00
  We actually offer 3 beers for Bach Fest and we offer a barrel
• 1:09:05
  aged Doppelbach as well. Really special, really good.
• 1:09:09
  I know I said that like bourbon barrel aged beers aren't my
• 1:09:11
  favorite. That's also an exception.
• 1:09:13
  Maybe I'm wrong, maybe I just don't like Imperial styles aged
• 1:09:16
  and bourbon barrels as much, but the Doppelbach aged in a bourbon
• 1:09:20
  barrels. Wonderful.
• 1:09:22
  So we're we've dumped those barrels.
• 1:09:26
  Our distiller went down and hand selected some barrels.
• 1:09:30
  I tasted through them. They're really, really good.
• 1:09:33
  We have a Petito barrel that's going into it, which if you
• 1:09:36
  don't know what that is, that's essentially you have a.
• 1:09:39
  Lower proof bourbon usually under like 80 proof.
• 1:09:42
  Or so under 8 root bourbon that's aging in a barrel that
• 1:09:47
  you use as a blending bourbon to bring the proof down.
• 1:09:51
  Instead of utilizing water, you use a lower proof bourbon to get
• 1:09:58
  the proof down to you know, not 140 a 135 proof, but you.
• 1:10:05
  Still get lots of bourbon. Which I love that.
• 1:10:07
  I love that the most. That's not always.
• 1:10:12
  Sign me up right now. It's not a pretty.
• 1:10:15
  Funky, funky bourbon character. Yeah, different elements, but we
• 1:10:19
  are taking those bourbons that we blended and we're putting
• 1:10:24
  them into the barrel aged doppelbock barrels.
• 1:10:28
  So they're going to pick up some of those doppelbock
• 1:10:31
  characteristic. So they're going to sit in there
• 1:10:34
  for about a year. It's finishing barrels and the
• 1:10:38
  next Bach Fest. 2020, 2027 I don't even want to say that 2027
• 1:10:44
  doesn't seem like a real time frame. 27 yeah, we will. 27
• 1:10:51
  We're going to be releasing a really special bourbon that's
• 1:10:55
  been aged in doppelbock barrels. So take it down to Bach Bachfest
• 1:11:00
  2026 next year. 27 is going to. Book your hotels come down.
• 1:11:06
  Yeah. Get it now Feeling.
• 1:11:07
  Like this is where we sign up for the exclusive release.
• 1:11:10
  Like I want to join the membership club now.
• 1:11:12
  Yeah. How do I get that?
• 1:11:14
  That's worth mentioning because we actually are about to start a
• 1:11:19
  we are about to launch an app for ourselves that's going to
• 1:11:24
  have a whiskey membership. It's going to have, it's going
• 1:11:27
  to have a few different categories, right?
• 1:11:29
  So you can have, we're going to have the 513, which is like
• 1:11:33
  local Cincinnati. You're going to have other
• 1:11:36
  memberships that are all over the United States for the beer
• 1:11:39
  side of the world. And then we're going to have FCC
• 1:11:46
  memberships, but we're going to have a bourbon membership as
• 1:11:49
  well to where you sign up. I'm not sure it it is a annual
• 1:11:57
  fee to be a member of this one. We're limiting it to 140 spots.
• 1:12:03
  140 people is what we can fit in our tap room.
• 1:12:07
  So we're limiting to 140 spots. And there's going to be a lot of
• 1:12:11
  special events. There's going to be Single
• 1:12:13
  Barrel picks, so our goal is kinda to do a lottery to where
• 1:12:19
  you get to come in here and have a single barrel experience just
• 1:12:24
  for being a member. And then that barrel is going to
• 1:12:28
  be just for members. And then you know, first dibs on
• 1:12:33
  some releases you get to. We'll do member only releases
• 1:12:38
  for back stock. So, you know, occasionally
• 1:12:42
  things get put in the wrong place and you might find 6 cases
• 1:12:46
  of a bourbon that it proved unloved.
• 1:12:50
  So you get some like back stock releases.
• 1:12:52
  It's going to be a lot of fun. I'm really excited to get this
• 1:12:55
  off the grounds honestly, because it'll it'll start a.
• 1:12:59
  Community for our space as well and our bourbon side.
• 1:13:02
  First time I'm hearing about this by the way.
• 1:13:05
  Will you think you can get one of those early bottles?
• 1:13:08
  I mean, hopefully, maybe I can, I don't know.
• 1:13:11
  Hopefully, hopefully you. Can.
• 1:13:13
  Hook a brother up. Guys, there's something on your
• 1:13:16
  website and it's a it's a statement or it's just a line.
• 1:13:20
  And I think it's really freaking cool and it's got a little
• 1:13:22
  history behind it that says we come from a long line of hard
• 1:13:25
  headed, free spirited hustlers who bent the rules and ignored
• 1:13:28
  the laws. Yet the only rule that matters
• 1:13:31
  around these parts is you indulging in the row.
• 1:13:35
  You familiar with that statement?
• 1:13:36
  And, and I know it's kind of pre prohibition, it was kind of the
• 1:13:39
  attitude around that area around that time is they're pretty
• 1:13:42
  fucking cool. Yeah, absolutely.
• 1:13:44
  That's that really is an attitude, Yeah.
• 1:13:47
  It epitomizes the spirit of the place, honestly.
• 1:13:50
  Obviously everybody is welcome here.
• 1:13:53
  That's welcome. That's our mantras.
• 1:13:56
  Yeah, yeah. But definitely we we both love
• 1:14:04
  the Renegades and the folks that kind of maybe go a little bit
• 1:14:09
  against the grain. I feel like it just sort of
• 1:14:13
  epitomizes the spirit of this neighborhood and historically
• 1:14:17
  what and what it continues to be.
• 1:14:19
  I live right around the corner, love.
• 1:14:22
  I love to tell that I am from here, you know?
• 1:14:26
  In the in the craze of chasing OPS and Ibus, we were making
• 1:14:32
  lager and we've been doing it for a long, long time.
• 1:14:35
  We've been carving our own path for what we think is the best
• 1:14:39
  product that we can release. Cole Schneidt our it's a funny
• 1:14:43
  story. So we were talking about Cole
• 1:14:45
  Schneidt earlier. We got a review one time that
• 1:14:48
  said were to say like they wouldn't serve me anything but
• 1:14:52
  Kolsch and we got a one star review for that.
• 1:14:55
  And so we decided to screenshot that and post it on our social
• 1:15:00
  media. And that has what's gained the
• 1:15:03
  most traction for us in any social media post ever.
• 1:15:06
  I think we went through a phase of having yes, places that are
• 1:15:13
  just do whatever you'd have, whatever you want us to do,
• 1:15:19
  right? We don't necessarily think that
• 1:15:22
  that's our path 100% of the time.
• 1:15:25
  If we're having coach night and you come in here, you're going
• 1:15:31
  to be served coach. That's what we're serving
• 1:15:33
  tonight. But I think it's, it's important
• 1:15:37
  to stay true to who we are and genuinely do what we think is
• 1:15:44
  right. If you if it's not for you, you
• 1:15:48
  know there's other breweries down the street, right?
• 1:15:52
  I love, I love you putting that on social media because you
• 1:15:55
  really what you're saying, or at least in my mind, I'd be like,
• 1:15:58
  we don't have to tell you you're stupid.
• 1:16:00
  Everybody else here is going to tell you that you're stupid.
• 1:16:03
  Yeah, we, we had a lot to try after that post.
• 1:16:07
  We got our biggest coalition I'd ever so.
• 1:16:09
  That's awesome. If that doesn't say that just
• 1:16:12
  staying genuine and not trying to chase every trend that's
• 1:16:16
  happening. You know, granted, like you need
• 1:16:19
  to, you need to appeal to a wider audience.
• 1:16:22
  So we're not trying to be completely against the Grand
• 1:16:25
  Imperial Schwarz. Beer is not going to be a
• 1:16:27
  flagship, but being true to yourself and making sure that
• 1:16:32
  you're, you know, putting the best foot forward.
• 1:16:36
  That way you can have the same feeling all the time that you're
• 1:16:41
  authentic. Yeah, that's why everyone that
• 1:16:45
  works here kind of loves. Our turnover is basically 0 for
• 1:16:51
  the most part. We've had all of our employees
• 1:16:53
  have been here almost over a year, I would say front of
• 1:16:57
  house, kitchen, everyone. And we have veterans that have
• 1:17:00
  been here since, you know, at the very beginning.
• 1:17:02
  And I've been here for three years, which is kind of that's
• 1:17:07
  kind of rare for a tap room setting to have that type of
• 1:17:12
  longevity in which it says that we're doing something right,
• 1:17:16
  that if our employees are believing in us, they're getting
• 1:17:19
  passionate about us, they're buying into the culture, they're
• 1:17:23
  being a part of the culture. Everyone's a decision maker here
• 1:17:26
  in a way, You know, everyone can have ideas.
• 1:17:31
  My whole, I guarantee every day that I work here, there's 15
• 1:17:35
  people that come up to me with different ideas that they should
• 1:17:38
  do. This guy most of all.
• 1:17:41
  That's what's important though, because if it's something we can
• 1:17:44
  do, like, hell yeah. If it's something we can't,
• 1:17:47
  then, you know, hell nap. Yeah, it's, it's cool, right?
• 1:17:52
  You have a little bit of a free spirit, have a little bit of an
• 1:17:54
  attitude, but, you know, keep it between the lines, right?
• 1:17:57
  It's, it's, it's cool. You can express yourselves in in
• 1:17:59
  certain ways. For sure.
• 1:18:01
  Yeah, this, this team is, you know, I've, I've worked in four
• 1:18:06
  or five different brewery alcohol industry spots at this
• 1:18:11
  point. And this one is something
• 1:18:13
  special that I really feel drawn to.
• 1:18:16
  There is something magical happening right here, even even
• 1:18:22
  if it's just like a few, I don't know, normal people just trying
• 1:18:27
  to push the needle forward in this little town of Cincinnati
• 1:18:31
  and just make better beer. I don't know.
• 1:18:34
  It's. Harder.
• 1:18:34
  Yeah. I mean, we, yeah, we have a
• 1:18:37
  small team. I mean production by itself has
• 1:18:42
  three and a quarter, Yep, 3.25 employees.
• 1:18:46
  We got 3 full timers. We got a guy back here that.
• 1:18:50
  Splits his time. Between serving people up in the
• 1:18:53
  bar and delivering kegs and helping us out with canning.
• 1:18:57
  And, you know, he came from another brewery with some major
• 1:19:01
  acumen in the, you know, in the Cincinnati scene.
• 1:19:04
  Yeah, which? They're no longer.
• 1:19:06
  Yeah, yeah. RIP Listerman.
• 1:19:08
  Listerman. Yeah.
• 1:19:10
  Yeah, so we've got. A talented guy that's hauling
• 1:19:13
  kegs around for us, helping us out in every way that he can,
• 1:19:17
  you know? Hungry.
• 1:19:18
  Yeah, Hopefully. One of these days we get that
• 1:19:21
  guy up on the brew deck and yeah, we get we get like four or
• 1:19:25
  five people working under him and you know, like that's
• 1:19:28
  hopefully the the dream of this place is to expand it into
• 1:19:32
  something that is more significant.
• 1:19:34
  Like, you know, our our our neighbors, neighbors just around
• 1:19:37
  the corner. Ryan guys took done it already.
• 1:19:40
  And I think there's room for, there's room for that.
• 1:19:43
  And even our little humble city, you know, Absolutely.
• 1:19:47
  Yep. The fact that you guys are
• 1:19:49
  logger forward and have been since the beginning, have you
• 1:19:51
  seen a uptick in the last several years because the
• 1:19:55
  market's changed and everything's kind of going back,
• 1:19:57
  I mean? We've had, we've had a very,
• 1:20:00
  we've had a very interesting. Path opening up like in the year
• 1:20:06
  of the pandemic, our first year, we were selling more hand
• 1:20:10
  sanitizer I think than we were actual drinkable.
• 1:20:14
  Like. Alcohol.
• 1:20:16
  Yeah, exactly. So yeah, we've, we've seen like
• 1:20:20
  a slow but steady things getting better, you know?
• 1:20:23
  I would say it's difficult to tell in a way for us logger,
• 1:20:29
  like craft beer has like gravitated more towards logger
• 1:20:33
  focus. I'm one of them as well.
• 1:20:35
  I'll, I'll humbly say when I started here, I was deep into
• 1:20:41
  like sours Ipas, but it's, you know, your palate with beer
• 1:20:47
  circles, right? Yeah.
• 1:20:50
  So I had, you know, gone through an experimental phase.
• 1:20:54
  Milkshake Ipas, you know, brute Ipas RIP different different
• 1:21:02
  flavors of beer that were really trendy that were coming out.
• 1:21:06
  I was drinking all of them. And when I started here, I, I
• 1:21:11
  was really into hazy Ipas St. side shout out the street side.
• 1:21:15
  They they make some of the best experimental beer I've ever had,
• 1:21:19
  definitely the best in Cincinnati.
• 1:21:20
  And that's that's arguable. But I really at that time and
• 1:21:27
  still I really respect what they're doing there.
• 1:21:29
  Very different than what we do respect what they're doing
• 1:21:31
  there. And people are like you were
• 1:21:34
  going. To the ground, by the way, we
• 1:21:35
  might be working together in the near future.
• 1:21:38
  So nice. But when I started here, I
• 1:21:43
  started drinking more loggers and started drinking more
• 1:21:45
  loggers, started drinking more loggers.
• 1:21:47
  I go out to different tap rooms that have 30 taps and I'm like,
• 1:21:53
  I'll take the pills here. But it just slowly started to
• 1:21:56
  happen for me to where, you know, I started to really enjoy
• 1:22:00
  the nuances of different loggers.
• 1:22:02
  They're clean, they're refreshing, they're great with
• 1:22:05
  food. But for so for my palate,
• 1:22:08
  definitely loggers have transitioned immensely.
• 1:22:11
  But for our growth, with how the industry has went more towards
• 1:22:16
  loggers in the past, you know, handful of years, it's hard to
• 1:22:19
  tell because we're such a new brewery.
• 1:22:23
  We've been around for, you know, essentially five years because I
• 1:22:27
  mean, we opened in 2020. I tell people it's like really
• 1:22:31
  20/21 was our real start. You can't really take 2020 for
• 1:22:36
  anything. For 20/21 was really whenever we
• 1:22:41
  have like a full year of being able to to track things
• 1:22:46
  throughout the full year. But we've also did different
• 1:22:49
  things every year. Justin was talking about
• 1:22:53
  utilizing premium for statewide distribution, getting into
• 1:22:57
  Northern Kentucky with Party Source.
• 1:23:00
  So there's just so many different elements to our
• 1:23:03
  business that it's hard to really track if Logger focus is
• 1:23:08
  affecting our bottom line very much.
• 1:23:11
  In the tap room, we make so many loggers that people are
• 1:23:16
  naturally gravitating towards different loggers.
• 1:23:19
  I mean, I, I would say that we have become known in, in the,
• 1:23:26
  you know, city of Cincinnati for a spot to go for loggers and a
• 1:23:31
  variety thereof. You know, it's, it's our, it's
• 1:23:35
  our hallmark, right? We, we've got, we've got other
• 1:23:39
  stuff for everybody else. You know, we we make them fine,
• 1:23:42
  but. Loggers are what we're what
• 1:23:44
  we're. Really focusing on what what I'm
• 1:23:46
  really focusing on what I'm trying to for fact
• 1:23:51
  differentiate, try to try to add to the general, just throw,
• 1:23:57
  throw out into the realm of brewing like what the
• 1:24:01
  possibility is, right? There's nothing to hide behind
• 1:24:04
  with loggers as well. Justin does a great job of just
• 1:24:07
  making I'm making blush right here.
• 1:24:11
  He does a great job of making loggers that are clean, easily
• 1:24:16
  drinkable, no off flavors. So if you have a Hellis lager,
• 1:24:20
  you have different breweries that make Hellis lager.
• 1:24:23
  They're not all equal. And ours is our best selling
• 1:24:27
  beer that we have in our entire portfolio for years and years.
• 1:24:31
  So really says something about the beer.
• 1:24:33
  I want to I want to shout out my like brewing mentor Greg Larson,
• 1:24:39
  who was the previous head Brewer of this place and taught me many
• 1:24:44
  a lesson. He always.
• 1:24:46
  Mentioned that brewing a Hellis is like brewing in a Speedo.
• 1:24:49
  You, you can't hide behind anything.
• 1:24:52
  Every, everything, everything's out there in the open to the
• 1:24:55
  public and I've really taken that to heart.
• 1:24:59
  In a. Really.
• 1:25:00
  Fucking humorous way. I love it.
• 1:25:04
  So we we will not have a photo op I I will never physically.
• 1:25:08
  Get into it, you know to do this thing we'll.
• 1:25:10
  Get the I got the image. Heart every time I grew it, you
• 1:25:14
  know the the other the other beer that I will say puts me on
• 1:25:18
  it like that is the half of Iceland, because that one is AI
• 1:25:23
  start at I start at a very low degree.
• 1:25:27
  I mash it to oblivion and it's like a 5050 wheat and and malt
• 1:25:35
  recipe. It's kind of like a long louder.
• 1:25:39
  I don't know how technical we get with this with this podcast,
• 1:25:43
  but like it's kind of a hair raising louder.
• 1:25:46
  It's very slow. You might get a stuck mash if
• 1:25:49
  you do things wrong, but it's like this labor of love that
• 1:25:53
  turns into admittedly one of my least favorite beer styles.
• 1:25:57
  But it's like, but but like hitting the hitting the Marks
• 1:26:01
  and things that I don't like about drinking it, It's like,
• 1:26:04
  well, yeah, I I hate this flavor.
• 1:26:07
  And that means that I did it right, you know?
• 1:26:09
  Yeah, I was going to say, how do you how do you know that beer is
• 1:26:11
  good if you don't like it? Sometimes like the and and
• 1:26:16
  there's nothing that gives me more joy than hitting the marks
• 1:26:19
  on the half of ice and. It's you see it in.
• 1:26:22
  It's crazy, Yeah. See it in the faces of the
• 1:26:25
  people that drink it. I'm lucky enough to get to see
• 1:26:29
  some of the people that drink our beer and talk to them about
• 1:26:33
  it. You know, the people that love
• 1:26:35
  with beers and half of ice and weed derive beers, they, you
• 1:26:41
  know, they get a little sample of it.
• 1:26:42
  I'm watching from the side or something and they're like, my
• 1:26:46
  God. And then they're like, I'll take
• 1:26:48
  a pint of that. And then you see him drink two
• 1:26:50
  more pints and you're like, wow. It's hard for me to engage in as
• 1:26:55
  well for me to have a bison's not my favorite.
• 1:27:00
  I like a Belgian styles or are my favorite styles of beer.
• 1:27:06
  It's just a little too much, isn't it?
• 1:27:08
  A little too much Ester A. Little too much.
• 1:27:11
  But but it is to to those traditional styles that you guys
• 1:27:14
  do, right. I mean, it's, it's, it falls in
• 1:27:16
  that that that catalog. Per SE, Absolutely.
• 1:27:19
  It totally holds its place, right?
• 1:27:21
  You know whether we like drinking or not, you know.
• 1:27:23
  It was our best selling distributed beer in 2025.
• 1:27:28
  Wow. So it really speaks through
• 1:27:31
  itself. It is a skew that is necessary
• 1:27:35
  for tap houses, places that you know, that have tin taps, that
• 1:27:40
  they really want to make the most of their tin taps.
• 1:27:43
  You got to have something for everyone.
• 1:27:46
  Hef of Eisen is a style that you know, people love people.
• 1:27:50
  It's a beautiful. Style we don't we don't mean to
• 1:27:52
  trash on hef of Eisen no, it's. Just wonderful.
• 1:27:54
  You know most don't like drinking, right?
• 1:27:56
  It's everyone's pal. It's one of the it's one of the
• 1:27:58
  best, best freaking. Styles.
• 1:28:01
  I mean, Von Stefoner is doing pretty good.
• 1:28:03
  Yeah, I've been doing pretty good for a while now, and that's
• 1:28:06
  a big beer for that. They're doing OK.
• 1:28:10
  I appreciate the fact that you guys do appreciate the style
• 1:28:13
  though, right? You know, it's kind of, you
• 1:28:15
  know, people do and it's it's yeah, for sure.
• 1:28:19
  I've got one more thing I think we might be wrapping up.
• 1:28:21
  I know these guys have a couple things, but I I saw something
• 1:28:24
  you guys were part of Loggerfest or Loggerfest.
• 1:28:28
  Did Botfest ultimately replace Loggerfest?
• 1:28:30
  Is that are their thoughts on bringing that back?
• 1:28:32
  Are they are they combined now? It.
• 1:28:36
  I'll let you start out with this one.
• 1:28:38
  Loggerfest was something that we started four years ago, believe
• 1:28:44
  so about four years ago. It was one of my first projects
• 1:28:47
  that I've worked here for four years.
• 1:28:50
  This guy has so many failed projects.
• 1:28:53
  I mean, I can, if I can make a list of shit that I've thrown
• 1:28:59
  against the wall that didn't stick, it would be long, you
• 1:29:03
  know, but it's a trial and error.
• 1:29:05
  You have to you got to put yourself out there.
• 1:29:08
  You got to keep trying. If failure bothers you in event
• 1:29:13
  coordinating, then you need to find a different profession
• 1:29:16
  because you're going to failure. So the Loggerfest was our was
• 1:29:24
  really the brainchild of Brendan Douglas, our operations man.
• 1:29:28
  Oh, throwing somebody under the shout out to Brendan for
• 1:29:32
  Loggerfest. So Loggerfest, it was a really
• 1:29:36
  cool concept. Maybe it was a little bit ahead
• 1:29:39
  of its time. Loggerfest is.
• 1:29:40
  Coming back, don't listen to this guy.
• 1:29:44
  I was hoping. So we'll we'll see who throw
• 1:29:48
  another one, but Loggerfest got replaced this year from a
• 1:29:52
  different festival and we switched it up to low and slow.
• 1:29:56
  Loggerfest was a lot of fun and we had a lot of fun with it.
• 1:30:00
  We didn't have quite the turn out that we would have hoped
• 1:30:02
  some years, which is OK because it was a really fun event and a
• 1:30:06
  lot of the people that did come had a tremendous amount of fun.
• 1:30:10
  So I mean, I do think that we'll do it again, but we switched it
• 1:30:13
  up this year with low and which was actually this guy's idea
• 1:30:17
  that we, like we spitballed around for about 6 months.
• 1:30:21
  And I had recently like, well, not recently at this point, but
• 1:30:25
  at that time I had a fire that kind of burned my apartment down
• 1:30:30
  South. This cat's got asthma.
• 1:30:36
  My cats got. Asthma it was, it was a whole
• 1:30:38
  ordeal. They were, they were safe
• 1:30:39
  though. It's all good, but I wanted to
• 1:30:42
  give something back to the fire department.
• 1:30:43
  So we brewed a beer and called Roughneck Logger.
• 1:30:47
  A rough is somebody that's not been promoted in the fire
• 1:30:51
  department with somebody that's just day in and day out
• 1:30:54
  grinding. They're saving lives, they're
• 1:30:55
  going to fight fires. So we brewed Roughneck Logger in
• 1:30:59
  collaboration with Local 48, A nonprofit here in Cincinnati
• 1:31:04
  that helps fire firefighters with any type of issues that
• 1:31:09
  they're having medically, like mental health, anything that
• 1:31:12
  insurance won't cover. They come to Cincinnati from out
• 1:31:16
  of town. It's a nationwide company.
• 1:31:17
  So if you're from, you know, Tallahassee, FL, you're a
• 1:31:21
  firefighter and you come here, they'll, they'll feed you,
• 1:31:25
  they'll put you out or let you take a shower in the Firehouse.
• 1:31:33
  They just hose you off in the machine.
• 1:31:35
  Bag they have showers with the. Hose.
• 1:31:40
  Yeah, exactly. So we did a BBQ competition and
• 1:31:44
  released that beer this year, had live music out and was able
• 1:31:49
  to to give back a little bit to the community.
• 1:31:51
  I think Low and Slow and Lager Fest will start to merge a
• 1:31:55
  little bit. Low and Slow is a super popular
• 1:31:59
  event and having Loggerfest kind of come in there as well for
• 1:32:03
  that will be awesome. Yeah.
• 1:32:05
  So Loggerfest still exists. Now we've got, we've got it,
• 1:32:10
  certainly. Does now you now you can.
• 1:32:12
  Touch a truck. It's it's evolving.
• 1:32:17
  It sounds like in some ways, yeah.
• 1:32:19
  Barbecue loggers. Who would have thought?
• 1:32:21
  Good. Combination.
• 1:32:22
  Great combination. Yeah, well, you guys got
• 1:32:25
  anything else for these guys? You know, for me, you know,
• 1:32:29
  staying on the loggers for a minute, really it's kind of cool
• 1:32:32
  to see you guys stay the course because I would say over the
• 1:32:35
  past year or so on this podcast, all all the breweries that we
• 1:32:39
  talked to, they really are getting back on the logger train
• 1:32:44
  and realizing that that that's become a big consumer demand and
• 1:32:48
  people are making better loggers.
• 1:32:49
  So you guys, you guys are have been ahead of the trend and the
• 1:32:54
  things are coming full circle again.
• 1:32:55
  It's really cool to see. You know, one of my one of my
• 1:32:58
  favorite little towns in the outskirts of Cincinnati is
• 1:33:01
  Rabbit Hash, Kentucky. And they have this, they have
• 1:33:04
  this little thing like they, they say that like backwards is
• 1:33:08
  forwards, you know, like sometimes taking a step back
• 1:33:11
  into tradition is a pathway into the new age.
• 1:33:16
  And this, this town's amazing y'all.
• 1:33:21
  They have a great mayor. Yeah, yeah, they, they've, they
• 1:33:24
  probably have one of the most uncorrupt mayors in all of in
• 1:33:29
  all of the United States. Mayor's a dog, you know.
• 1:33:34
  So. Just go down there, no matter
• 1:33:38
  who you are, and just experience the hospitality of that.
• 1:33:43
  A town of five people, because I think that is the official
• 1:33:48
  census. Yeah, but amazing.
• 1:33:55
  But yeah, that spirit, that spirit of inclusiveness and
• 1:33:59
  keeping things. Together, we love it.
• 1:34:01
  Loggers are for everyone. Loggers are forever.
• 1:34:04
  There you go. Well, I know when Steve and I
• 1:34:07
  wandered in and we got a tour and that was just by
• 1:34:09
  happenstance and luck that we got to meet Josh.
• 1:34:12
  But if anybody who's listened to this podcast and is going, wow,
• 1:34:16
  this place sounds amazing, where do they find you to sign up for
• 1:34:20
  a tour? Like how do they go about doing
• 1:34:22
  that so they can see the historical significance of this
• 1:34:25
  building and get to maybe meet one or two of you?
• 1:34:28
  I mean the. Best thing that you can do is
• 1:34:30
  just drop in, but probably one of our best partners is American
• 1:34:35
  Legacy Tours. They do a 90 minute crawl
• 1:34:40
  through all the historic area, you know, like the historic
• 1:34:46
  loggering tunnels and so on. We also we have we have our own
• 1:34:52
  tour system that you can find on our website if you want to go,
• 1:34:57
  like if you want to experience everything.
• 1:35:00
  It's really on the spirit side that this tour is focused.
• 1:35:04
  We talked beer, Cincinnati beer history in this tour as well.
• 1:35:10
  You can go. The only way that you can really
• 1:35:12
  go underground at Northern Row is through our tours and
• 1:35:18
  Eventbrite. Sign up through our website, hop
• 1:35:23
  on a tour there. You get to go on a tour with me
• 1:35:27
  and for right now, for the foreseeable future, you get a
• 1:35:30
  hop on a tour, I'm with me where I talk about all things
• 1:35:33
  Cincinnati. Want to talk about what we're
• 1:35:35
  doing here? I talk about our spirits, beer,
• 1:35:39
  everything. So yeah, go through Eventbrite
• 1:35:41
  and our. Website whatever this guy is
• 1:35:43
  charging and I'll do it for 5-5 bucks cheaper.
• 1:35:48
  Just hit me up, you know? Awesome.
• 1:35:52
  I will say I'm a born and raised Cincinnatian and I always love
• 1:35:55
  learning anything about this city.
• 1:35:58
  And I learned something new while we were on there.
• 1:36:01
  Several things, in fact. So, you know, you can never stop
• 1:36:04
  learning about where you're from.
• 1:36:06
  And it's always interesting to see, especially.
• 1:36:08
  I know you have an outsider perspective, Josh, to just to
• 1:36:10
  kind of hash back and forth. And yeah, I might take you up on
• 1:36:14
  the $5 off tour too. That actually wasn't true.
• 1:36:19
  I can't, I can't really do that, you know?
• 1:36:22
  No, he already said it. Yeah.
• 1:36:25
  But Josh is a great tour guide. Man, we really had fun that
• 1:36:28
  night. Thank you.
• 1:36:29
  It's. A lot of fun.
• 1:36:31
  Scott, did you have anything else?
• 1:36:33
  I think my next thing is I need to go pay them another visit.
• 1:36:38
  Yeah. It's been several years since
• 1:36:40
  I've been in there. I do remember the you talked
• 1:36:42
  about that, that that boat on the on the ceiling is it's like
• 1:36:46
  61 feet. Oh yeah, it's incredible.
• 1:36:50
  We're kind of in the wrong season of Olympics to be talking
• 1:36:52
  about it, but yeah. But yeah, it's an old day.
• 1:36:56
  It's got some history, you know, the Jessie Owens, the 1936
• 1:37:00
  Berlin Olympics. So if you all want to see a
• 1:37:04
  piece of history. Come on in.
• 1:37:06
  Yeah. It's great.
• 1:37:07
  It's a great spot. Grab a beer you.
• 1:37:09
  Probably there's a good chance that you'll see one of us.
• 1:37:12
  And we'll, we'll be asking. We'll probably give you a heads
• 1:37:15
  up. Yeah.
• 1:37:15
  That way you could escape. Absolutely.
• 1:37:17
  We'd love to. We'd love for you guys to visit
• 1:37:20
  Foxfest. Come on up.
• 1:37:22
  Well, I, I could, I could tell you that Scott and I, I'll be up
• 1:37:25
  there at some point soon. Scott and I'll be up there
• 1:37:29
  together come September for Oktoberfest downtown.
• 1:37:34
  I talked to maybe it. We'll be, we'll be there for
• 1:37:37
  that. So we'll, we'll definitely be
• 1:37:38
  stopping in your place too. Maybe we talk about you guys
• 1:37:40
  doing a live podcast here with someone else.
• 1:37:43
  Hey, you never know. Yeah, I may have to do that.
• 1:37:45
  We will do it. We'll bring our stuff.
• 1:37:47
  You guys can do it right here in this wonderful production space.
• 1:37:51
  That's yes, please, let's do it. Can we drink?
• 1:37:54
  Can we drink right out of the tanks?
• 1:38:00
  That'd be fun. All right, that.
• 1:38:02
  'D be fun. Write that down.
• 1:38:04
  Drink it from the tank. Guys, thanks for all the time
• 1:38:07
  tonight. We appreciate it.
• 1:38:09
  Thank you so much. Awesome.
• 1:38:12
  Can't thank you enough. Cheers you guys.
• 1:38:14
  Thanks for allowing as much time as you did for the.
• 1:38:17
  Conversation. All right.
• 1:38:18
  Love it. Thanks guys, The Brewery
• 1:38:20
  Underground podcast.