Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Untappd Ratings, Badges & 50,000 Check-Ins with Sean Jones | Episode 104 Part 2

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Untappd Ratings, Badges & 50,000 Check-Ins with Sean Jones | Episode 104 Part 2 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

0:00
Stand by for the Brewery Underground podcast and.
0:12
Brews will meet the skies. Steven Scott.
0:16
They lead the way. Brewery underground, night and
0:21
day. And and Sean, I want to go back
0:38
to when you're rating in beers, are is there anybody that you
0:42
look at like your friend 1st to see if they've rated it in, to
0:45
see what they've rated it? Do they, are you influenced by
0:48
anybody else or you just kind of like, you know what, doesn't
0:51
matter what anybody else is rating it.
0:53
This is how I feel about it. Yeah.
0:54
No, I don't really let other people influence it.
0:57
Yeah, I mean. Or are you curious?
1:00
Or are you curious? I'll say this because Scott,
1:03
since Scott and I do a podcast, you know, together, a lot of
1:06
times when I'm, when I'm checking in a beer, I'll be
1:08
like, I wonder if Scott has rated this and I'll look at Rich
1:12
and I'll look at Mitch. I'm like, what if those guys
1:13
have rated? It doesn't necessarily influence
1:16
my rating, but I'm curious sometimes as to where I'm, I'm
1:20
checking it in because I think it is sometimes it becomes some
1:23
fun, fun conversation too. So maybe from that standpoint,
1:26
when you're talking to your friends, I.
1:27
Don't think so. I don't.
1:29
I definitely because it is sort of a conversational piece.
1:33
As I said, I score very high and so I take a lot of heat for that
1:36
locally. It will give you a hard time
1:40
because I know people who say a 3.5 is great the baseline and
1:46
that's where they sort of so every beer is a 3.5 unless it
1:51
goes up from there where I sort of use 4.
1:55
So, so those are discussions are had.
1:59
Obviously everyone has their own individual taste.
2:01
So it is what it is. Yeah.
2:03
This is kind of a question for all of you and I'll start with
2:05
you, Sean, like that, has that ever changed for you?
2:07
Like you just reminded me. So when I started, it was 3.5
2:11
was my, was my, hey, I'll have it.
2:14
Well, three was well, I'll have it again. 3.5 was kind of above
2:17
average and kind of where I started.
2:19
I've adjusted that to 3.8 now. Well, you're maybe at a four
2:23
with those. Has that changed for you over
2:25
the years? Have you kind of started that
2:27
and and I'll after that question to all of you guys.
2:29
I don't really think so. I would say like for the last
2:32
five to seven years, I don't give beers A5 stars unless
2:36
they're really good. But when I was first getting
2:38
into Untapped, there was beers I would get 5 stars to.
2:42
And I look back now, I'm like, wow, I don't know if I'd give
2:45
that A5 now. It's still a good beer, but I
2:47
don't know. And then also, I think I was
2:49
more like you in the sense I was more like 3/3 was for my
2:53
starting baseline. But it has creeped up because
2:58
Brewers, it impacts their sales. And you know, I've set up a bar
3:04
or a brewery bar and serve, watch people come in and say Oh
3:08
well, look on tap and be like, Oh well, I only want the beers
3:12
have 4-4 point outs or, you know, and we get that mentality.
3:19
But there's some really good beer out there that probably
3:21
aren't really closed, but they're still good beers.
3:24
And that's not fair to the brewery.
3:26
So, Rich, have you, Has yours been adjusted as you started a?
3:29
100. Percent, maybe 100% was, yeah.
3:33
Mine was, in fact, for the longest time, mine was a, my
3:38
baseline was a three. If, if I thought, if I thought a
3:42
beer was good and I would have it again, I would give it a
3:44
three. And then if I thought it was
3:48
amazing, you know, then I would start at a four.
3:51
I think, I think, Sean, you're going to find most of us here
3:54
are probably all in agreement that we often don't give out
3:57
fives that have to be really, really special.
4:00
Like I don't, I don't, I've given out plenty of 47 fives, 4
4:05
eights, 4 nines. But in, in my opinion, there's
4:08
always something that can be done a little bit better.
4:12
Maybe that's just the, you know, Merka in me is like, there's
4:16
always something that can be better, right?
4:18
So, but then again, I'm not going to, I don't want to
4:20
detract from the rating. I don't want to sit there and
4:22
say this is a great beer, but it could be, it could be done
4:25
better. 3.5 like, you know, I'm, I'm, I will give out four fives.
4:30
I'll give about four, seven fives.
4:32
I will say as corny and nerdy as the sounds, the untapped insider
4:37
like subscription that I pay for has really forced me to dial in
4:42
what I want to give a beer. Because going from .25, you
4:46
know, scale to a .1 scale really allows me to determine what's
4:50
the difference between A45 and A46 or A-47, though that that's
4:56
really forced me to sit back and and think about that.
5:00
But to Scott's question question, I did start at a three
5:04
and I think I'll I'll let Mitch kind of talk about him, but he's
5:09
done the same thing. He's gone up on his ratings too,
5:12
I think because to Sean's exact point, when we check in a beer
5:16
and we go, this beer is good and we give it a three five.
5:20
You know, we've had multiple breweries on the show where they
5:22
go. This brewery is the definition
5:25
of a, a good saisson. You're giving it a 3.5 because
5:29
you don't like saissons, but you think it's not bad.
5:32
Like this is the definition of a true saisson.
5:34
Why are you giving it AA65 or a 70?
5:37
So that's that's really forced me to take a look.
5:40
We we untapped is full of different types of thinking
5:44
people. When I originally started, I
5:46
wanted to be extra snobby, like beer advocate level.
5:49
I thought I was knowing what I was drinking.
5:52
I I wasn't. I was just a consumer throwing
5:54
back beers and I would go from the range of 1.5 to 5, you know,
5:59
all across the board being pretty, pretty aggressive on the
6:03
ratings, believing what I've read kind of thing and tasted.
6:07
But palate wasn't developed. You know, it was very
6:10
consumerism focused. But as I've grown and craft beer
6:14
tasted craft beer palate shifting around all sorts of
6:18
ways over 10 years and more, I'm now rating more on a marketing
6:23
sales side and the favor of breweries to hope to get people
6:28
to drink whatever I'm having when they see it.
6:31
You want them to have it. Yeah.
6:33
So of course now being in a podcast and you talk to these
6:36
owners, Brewers head, Brewers Canning line, all these people
6:41
who make it happen, you realize that you know you are having an
6:44
impact on an industry that you don't directly work for and make
6:48
an income of. So I just kind of take that into
6:52
my ratings. Now, as an example of yesterday,
6:55
I rated this PBR can of Godzilla 5 stars for Godzilla.
7:00
But that's a non serious note because it's PBR.
7:03
So beer heads are going to know just kind of like, yeah, he's
7:06
just enjoying it's Godzilla or whatever.
7:08
It's a celebration of Toho, but hey, only time I really slide
7:13
the scale back beyond A4 into the lower is if I absolutely
7:18
know a style has gone bad wherever I've drank it and I'll
7:22
put a description there. But more often than not if I
7:25
don't like it, I don't rate it and I'll just say not my thing.
7:29
Pallet may not be agreeing with me today, whatever.
7:31
If I want to leave a comment, but I don't want to affect that
7:34
score negatively if I'm not able to actually give an opinion,
7:38
that's solid, but I am giving out five is a little more for
7:42
when I have a truly enjoyed moment and I can explain why.
7:46
But if I can't explain why it drops back down to that 475
7:50
because I'm not a what? What do you what do you call it?
7:52
I don't pay for my sub so .7 yeah, insiders.
7:56
A 47545425 is usually the sliding scale just to keep it
8:00
above bar to where people will still find it to put their butt
8:04
to. So yeah, that's that's my
8:07
thought on it now. But back in the day, it was the
8:09
Wild West, and it still is. Steve, how was yours changed
8:14
because you you do kind of what Rich or which Mitch just said
8:18
was like when, when you don't really like something, there's a
8:20
point of demarcation. You mentioned this before.
8:22
You won't rate it. Anything below a 3.5 O for me.
8:27
I won't rate. So if it's a 3.5 O for me, I
8:33
just go. I may not have it again now
8:36
because kind of as Mitch said, and I think we all could be like
8:39
this because our beard, our beer tastes change.
8:42
I may have it a year from now and I go, this has gone up for
8:45
me. I like it more now, right?
8:48
I think about some of the stuff I've rated.
8:50
I rated a beer the other day. It was a New England hazy IPA
8:53
from Zul and I rated it a 4.75. That's my first point. 4.75 this
8:59
year. I'm in more of the 3.75 to 4 to
9:05
4.25. If I'm rating something a 3.75
9:09
on untapped, I'm probably having it again.
9:12
If I'm rating it a four or above, I'm definitely going to
9:15
have it again. That's my own criteria.
9:18
But yeah, I don't rate too many things A5.
9:20
I mean, if it's a five, I have to, it's like the perfect moment
9:23
of life or like, holy crap. But you know, I think I think A5
9:27
should be, in my opinion, I think if you're rating something
9:30
that's perfect, I mean, how many, how many beers are just
9:34
absolutely perfect. You know, I mean, it's kind of
9:36
like going into, OK, I kind of quite this going, if you're
9:39
going whatever you like, right? Whatever food.
9:42
If you're, let's say you're going into a restaurant, a very
9:44
nice upscale restaurant and you're getting a steak, right?
9:48
And you're going, man, this steak was just perfect for me,
9:52
right? I think I think I think that's a
9:54
good analogy. And you've been to a lot of
9:57
places Beyoncé or the place where the experience could add
10:01
to that too, just like kind of like you're referencing there.
10:04
Maybe maybe the beer is not exactly perfect and you're not
10:07
taking any points off, but you're like, man, I got met some
10:09
great people and I walked out of that place and you were you were
10:13
you felt great and about the place of you know that you had a
10:16
good. Steak.
10:17
You had good beer, right? Yeah.
10:20
Well, and the other thing is maybe there's a difference
10:22
between you bought it and you bought it in a can and you
10:25
brought it home and you got got it or you're somewhere and
10:27
you're getting it on a, you know, from a tap or something.
10:30
You know, it's like that can make a difference too, you know?
10:33
Sure, yeah. Definitely.
10:34
I think so, yeah. Don't.
10:35
Do you so and go ahead. I'm sorry.
10:38
I've had beers that I let sit too long and they aged out and I
10:42
popped it open just to get rid of it.
10:44
And I had tried it and was like, I'm not gonna rate this just
10:46
because this is not what they intended it to taste like.
10:50
Set a year in my refrigerator. Or something.
10:52
That's on you, right? Yeah, Oops, Wet.
10:54
Cardboard. My bad.
10:56
Yeah, yeah. Yeah, no fault of their own.
10:58
We definitely had that in when we were.
11:01
We were at a cigar lounge probably, what, two years ago,
11:04
Mitch, three years ago. I brought the diacetyl.
11:07
Yeah, we had, we had, we had the gambit of Ipas lined up and and
11:13
Mitch brought out his that we're a little past its prime.
11:17
And the minute, you know, you opened it expanded very foamy.
11:21
And then you you pour it and drink it and you're like, Yep,
11:24
this is this is not the the age range and IPA should sit at.
11:28
Yep, I got a lot. Been there.
11:29
Before. Oh yeah, that happens.
11:32
You know, with untapped I, I'm kind of wondering when they're
11:36
going to add any kind of snark to when you check something in
11:40
like this style again, because you've checked in five or so of
11:43
these earlier. You know, I'm waiting for a
11:46
little spice to their, you know, algorithm of checking in, a
11:50
little voice to their check in mentality behind it.
11:55
It could be a badge, right, Sean?
11:57
Maybe a badge where it's like, you know, because.
11:59
It kind of already exists though, Scott.
12:01
It's just they're not being snarky about it.
12:03
It's like, you know, if you're getting a, you know, super style
12:07
IPA, New England hazy level 50, that means you've had 500 of
12:12
those super style. They're just not throwing it in
12:14
your face. What they need to do is be like
12:17
they just need to have a beer, a badge called oh, this style
12:21
again. And every time you every time
12:23
you just level up, you get like level 20 this style again or
12:27
something like. That you know.
12:28
Also check out some of our other badges too.
12:31
Yeah. Can't wait to see you at 50K.
12:35
Yeah, Sean's almost there, man. He's got I mean like 2.
12:38
You've less than 300 beers from hitting 50,000 unique check
12:43
insurance. That's nuts.
12:44
How do you? That's gonna be a day there cuz.
12:47
Have you ever been to a? Have you ever been to a flying
12:50
saucer? I don't think so.
12:51
I I've heard of them but I've never been to them.
12:54
Well, we lost the one here in Nashville.
12:56
There's one in Memphis still, but they had a thing for however
13:00
many check insurance off their large tap wall.
13:02
You get a plate and then you make 2. 100 beers.
13:06
Yeah, 200 beers. 200 tap beers. Good .200 beers on tap.
13:10
They had to be on tap beers. Yeah, so it would be great if
13:13
Untapped would celebrate the 50K especially, but there should be
13:18
some sort of bracket. If not, we're going to celebrate
13:21
with you at some point. And by the way, let me follow up
13:23
on that. That was 200 beers on tap almost
13:27
before the whole crap beer movement.
13:29
So there was a lot. Yeah.
13:31
So there was a lot of. That nowadays.
13:34
Yeah, yeah. That was because that the one in
13:37
Nashville was downtown and I used to go down there sometimes
13:41
and yeah, that was that. That's going, but I don't even
13:43
know if there are any around anymore in the country.
13:46
But that was way before, I mean, that goes back 20 years.
13:50
That was way before crap beer was a big movement.
13:53
So there was a lot of different things you could give from other
13:56
cities, but they weren't exactly crap beer considered crap beer.
13:59
Right when you got, you got, you know, I think at because you had
14:05
to pay, I think it was like a one time fee that you paid for a
14:08
subscription to get at flying saucer.
14:10
And then you got a card. And I, I really wish they would
14:13
have spent more time on their, you know, streamlining the
14:17
process, but they ended up just doing a bunch of janky plugins
14:21
and 3rd party and AP is it just is never good.
14:24
But basically, you could go up, swipe your card, your flying
14:27
saucer card, you could select the beers and add it.
14:29
And then you would get a print out.
14:31
And then that they had, you had to take that print out, put it
14:35
to your ticket. The waiter had to go back and
14:37
add it onto the account. It's just like, why wouldn't you
14:39
just, it's just like, I put them in the computer.
14:41
Yeah. Why not just put it on my
14:43
account there? Yeah.
14:44
And if you did, and if you didn't put it in with your
14:47
ticket, then they never got counted at the end of the night.
14:49
So you never got credit for it. But like, there were milestones
14:52
along the way. 50 hundred 150, you got, you got discounts and
14:56
stuff, Sean. And then when you hit 200, they
14:58
had what's called a plate party and you got to invite you and
15:02
like 10 of your closest friends or whatever, and they gave you
15:05
like a $200 or $250 credit. And so you could just go and in
15:10
order to get 200 beers at a flying saucer, I mean, that's
15:12
multiple thousands of dollars because they weren't cheap, but
15:15
like 250 bucks is 200 and you're buying food, but like to get a
15:20
$200 credit just to just spend on appetizers and beers for you
15:23
and your friends. Like everybody had a great time,
15:25
and you got a plate that had your name on it.
15:28
You got to customize it. And then they put it on the
15:30
ceiling of flying saucer. So every time you go in, you
15:33
could see your plate up on the wall.
15:35
And unfortunately, when they closed, you had to come get your
15:38
plate. They took it down for you.
15:40
Yeah. I will say, I will say this is
15:43
so. I don't know why it maybe this
15:44
is just funny to me, but this goes back at least 25 years ago.
15:48
There's 2 beers I remember that I got there I'd never had before
15:52
at at Flying Saucer. It was my first Guinness there
15:56
and my first Fosters there. Really.
16:00
Fosters. Fosters.
16:03
Yeah. Wow.
16:04
Your first Guinness ever was at a flying saucer.
16:06
Yeah, I know. Believe it or not.
16:08
Yeah, that's. Kind of wild, surely fosters you
16:10
didn't have it in the Outback. I I didn't have it in the
16:14
Outback. I did not.
16:16
Australians are looking at us and laughing right now like.
16:19
What? Fosters beer.
16:21
Fosters, come on. Yeah.
16:23
Here's what we'll do. We'll sell them a 32 ounce can
16:26
for $2.50. They're going to love it.
16:30
True Australian beer, right? Hey Sean, when you hit 50,000 is
16:36
there a a badge for that? I don't believe so, no.
16:39
I know they've added some of the upper levels like 20,000, I
16:44
think 40,000 but they have not yet added a 50,000 yet but.
16:48
What does it take? It takes.
16:49
People like Sean I at JBFI asked them.
16:52
They said they don't want to do that until a number of people
16:56
met that milestone. So probably 10 more.
16:59
Yeah, I think that's, I think it's, I think if it's, if it's
17:03
such a unique thing, I think that's the cool part.
17:06
Like if only three people have hit it, man, that's that's
17:08
awesome. I also feel like they should
17:10
have some kind of badge for every 1000 too.
17:12
When they don't they you know, you get your thousand and I
17:15
think it's 2500 and then it's like 5000.
17:18
I I think they should have one every thousand.
17:20
That's a pretty good level up. I think that's a lot of beer.
17:22
I. Think.
17:23
So they've got. We should check if there's a
17:26
Guinness World Record of check insurance because you could be
17:30
the first that's. Of all the Guinness World
17:33
Records, that should be 1. Is Sean?
17:35
Is Sean the highest? Who's who's got the the highest
17:38
badge count on untapped right now?
17:40
How do we? You must know Sean.
17:42
I know. Well, no, I don't.
17:44
I'm gonna ask. I think out of people I know I
17:47
have the highest badge count, but I don't know if there's
17:50
someone out there who has more. Well out of all the check
17:54
insurance though, it's like we know you've blown up, blown our
17:57
mind. So I want to say you're probably
17:59
#1 here, but unless someone is just.
18:02
Sean, do you know your record? You know your record, Check in
18:06
for a day. Do you know what that is?
18:07
A whole day? Yeah, a whole day that.
18:10
'D be cool. Well, so for a beer festival
18:14
I've done about 13140. What 130 beers in a day at a
18:21
beer? Yeah.
18:22
Yeah. Good Lord.
18:25
OK, I'm not worthy. Holy Scott.
18:29
Jesus Christ. He would run us out of the damn
18:32
building. So we have a big bottle share in
18:35
December here like end of year bottle share.
18:38
We've done like 110 at a bottle share.
18:42
That's probably the highest that we've ever done at Bottle Share.
18:46
And OK, So what time are you starting during the day and what
18:50
time are you ending to get that many check insurance?
18:54
So we'll usually start our bottle shares when we do a big
18:58
Group, One someone's house, we'll probably start around two
19:02
or three and we'll go to around midnight.
19:08
OK. Sort of.
19:10
By then, a lot of people have gone home.
19:12
I don't think so. Yeah, the hardcore people are
19:15
still sticking around, Yeah. The few beer shares that were
19:20
dwindling, like 2023 that I was at that were at homes.
19:24
It was around 2:00 AM, 2/30. I was departing because people
19:28
were starting to crash on couches.
19:30
I was like, yeah, it's over, I'm heading on.
19:33
But I wasn't checking anything. Andrew.
19:36
And have you ever, Yeah. And Sean, have you ever looked
19:40
on your untapped? Have you ever looked at your
19:42
rankings as far as like, what's the highest beer style that
19:46
you've checked? Yeah, I looked because they do
19:49
that during the the end of year. I've done that, looked at that.
19:57
I would say it's probably Ipas just because Ipas are just so
20:02
prevalent. Oh yeah.
20:06
Still to this day I'm shocked that so many people are still
20:09
just drinking Ipas like crazy so.
20:14
There's a untapped you can turn on notifications for people,
20:17
right? Like if Steve checks in
20:19
something, I get a notification if I want to turn it on.
20:21
So I'm not turning yours on. Never stop.
20:26
I'm like, Nah. I don't think I've friended them
20:29
yet. I need to.
20:30
So I'm on a, I'm on a, I'm on there's.
20:33
There's a Reddit subthread untapped subreddit on.
20:38
Is that the five year old one? Well, I don't know, but this
20:42
just happened one day ago. Untapped, acquired by Next
20:45
Glass, a leading global provider of software, data, e-commerce
20:49
and marketing solutions to the beverage alcohol industry,
20:52
announced today the acquisition of Charlotte based Echoes, the
20:56
leading supply chain management software platform for craft
20:59
beverage producers from craft breweries and distilleries.
21:02
Echoes is a comprehensive software solution that
21:04
streamlines production, manages inventory, yada yada yada.
21:07
Untapped. Acquired by Next Glass.
21:11
Interesting. OK, they're going more corporate
21:13
now then? Yep.
21:14
It looks like it. So much for any kind of like
21:17
creative control, OK. A lot of people going.
21:22
That explains a lot beyond adding a bunch of products I
21:25
don't even consume, like THC drinks.
21:27
Yeah. They really push that hard.
21:30
Yeah, they really have. I mean they're cheap to make,
21:34
right, because you don't have to age them, you don't have to
21:37
logger them. I mean they're just basically
21:39
seltzers, right, which they're RTD quick.
21:42
Yep, Yep. And 450 does that too, going
21:45
back to our 450 N like the not on the THC, but the slushy
21:49
stuff. Like it's really easy to pump
21:51
out a slushy beer. And if you go to if you go to
21:54
450 right now, they have 3 pages front and back of different
21:59
beers that you can get. Two of them are slushies out of
22:02
those three because they're so easy to.
22:04
Produce. Yeah, there's those are the
22:07
most. Do it.
22:08
No, Go ahead, Mitch. Those are the most fun cans to
22:11
open, I'll give them that. Slushy.
22:13
Beers, yeah, you have to slowly roll them if they've been
22:16
chilled. For a while.
22:17
You want to get the mix up fruit in there.
22:19
Yeah. So it's a whole process and
22:22
presentation with the mix versus just popping it and going oh,
22:25
shit or not. Yeah, but and sometimes.
22:27
And you got to keep them chilled too.
22:29
Sometimes they'll explode on you.
22:30
Oh. Yeah.
22:32
Yeah. I feel like I'm jumping all over
22:34
the place but I see a 10,000 unique check in badge called
22:40
Uber. Think Uber.
22:42
Is it Uber or is it I don't see? One, there is an Uber.
22:46
Dairy. Let's see.
22:47
How was there not one? So what was there one between 10
22:50
and 50? Was there a 20,000 or a 25?
22:53
I think there is. That was so long ago.
22:56
Added those within the last six months.
22:59
OK, OK, look on the app now, because there's got to be if I
23:02
go. Look, I actually just so I
23:03
actually reached out to untap once and I said, Hey, I don't
23:06
need to know the names, but we're just curious like what,
23:08
what, who, who, not who, what is the most check insurance you
23:12
guys have is what is that number?
23:13
They wouldn't tell me. They would they?
23:15
They actually replied back and said, no, we don't, you know,
23:17
privacy, blah, blah, blah. I'm like, I don't need to know
23:19
the person's name. I just want to know what the
23:20
number is. We're just curious and they
23:22
wouldn't tell us. As I understand it, what I've
23:25
been told is they don't want to make it into a game where like
23:28
people are just checking in beers just to get the highest
23:30
score. Sure, so they don't open that
23:35
privilege information up. I have to admit I'm as far as I
23:38
know, I'm #2 there's someone in Sweden who is higher than me.
23:44
No. Shit, hold on, hold on.
23:46
I was looking at my phone. Sean, you're #2 on highest
23:49
unique check insurance on untapped.
23:50
Did I hear that? Yeah, Yeah.
23:53
It's a jet that lives in Malamo, which is a like the third
23:58
largest city in Sweden. And I only know that because
24:03
someone I met last time I was down in San Diego was like, oh,
24:07
I know somebody who has more than you get.
24:09
That one. And he's at like 52, so we.
24:15
Need to get you 2 guys together. So Sean's the highest in the
24:18
United States, is that right? As far as I know, right?
24:21
Once again, there could be someone out there who has more
24:24
than me, even, excuse me, more than the guy in Sweden.
24:27
I just don't know because they won't share that information.
24:30
Yeah. Wow.
24:31
I plan, I hope, because this May I'm gonna go Copenhagen for the
24:37
big beer festival there, which is crazy.
24:39
That's a crazy beer festival. I'm pretty sure I want to meet
24:43
him there and sort of meet up with him and have a beer with
24:46
him that. 'D be amazing, yeah.
24:49
If you 2 get together you should be like hey untapped, here's the
24:53
bulk of your check insurance right here.
24:55
Side by side. I do feel like you need some
24:58
recognition. Sean, do you remember the very
25:00
first craft beer you had? Oh yeah?
25:03
Well, once again, right. As I said, I was really into
25:06
ciders and lambics and fruit beers.
25:09
Yeah. So I think the first check
25:12
insurance were all ciders. I was really big on a cider
25:15
company called Woodchuck out of Vermont.
25:17
Yeah, Oh yeah. But, but even even prior to into
25:21
untapped, I mean you, you were getting into crap beer though,
25:24
right? Yeah, I had a number like
25:27
Frouley of the the strawberry beer, the banana bread beer
25:33
wells. Yeah, I had that.
25:35
Prior to that, I really wasn't into IP as I've actually had had
25:40
IP as but I wasn't really my style of choice.
25:43
Obviously untapped sort of I was like, well, you know, for fun,
25:47
let's because it was a bar that was across the street from where
25:51
I worked and they had they specialized in a huge selection.
25:55
Now they're long gone. They've been closed since 2016,
25:59
I want to say, but I was like, oh, you know, I'm going to try
26:04
to have as many beers as they have, you know, and you know,
26:06
try to work my way through their collection.
26:08
So that's how I got really sort of down this path of really
26:11
going hard at a tap. Right.
26:14
But were you, were you trying crap beers?
26:17
I mean, there was crap beers out there in the 90s.
26:20
Were you trying crap beer then? No, I was more so in college.
26:24
I was more into cocktails. Yeah, I used to enjoy Old
26:28
Fashioned or a screwdriver. Yeah, yeah, yeah, yeah, yeah.
26:31
Go to cocktails. It was only at that bar I was
26:35
sort of because I'm sort of tending more to sort of sweeter,
26:40
fruitier styles. Yeah, yeah.
26:42
I don't know if this is, I mean I consider it a craft beer, but
26:45
mine was Saint Bernardo's Abbot 12 pulled me more into like a
26:48
craft beer Ave. then the lamb lambics as well and just all
26:52
that Germanic beer and it's like, oh, there's flavor.
26:56
I'm pulled, yes. I mean, I look, I look, there's
27:02
a, there's a brewery here in Nashville, Ackstone and I moved
27:05
here in 1998 nine. I'm I know the first time I went
27:10
there fine. 19981999 And I remember going there and they
27:16
had craft beer, obviously, because you know, and I, I can't
27:21
remember which is the first one I had, but I just remember going
27:25
there going well, this is different than, you know, the
27:27
regular domestics. If I, if I had to like trace it
27:31
back, I'd probably trace it back to that year, you know, one of
27:34
those years. 19981999 But you're after that though.
27:38
Yeah, I I used to drink heinken. Yeah, I was in need for a beer.
27:45
Yeah, I look back now and I I'm horrified by my beer taste.
27:50
Well, I think we all probably are.
27:52
Back in the day, we've changed. We've all changed.
27:55
I was like shot. Top Yeah, this is great.
27:59
Yeah. We've changed for the better,
28:01
and things have gotten better too.
28:03
Oh. Yeah.
28:05
Quick, quick thing I saw going back to your IPS and I didn't I
28:08
can't tell if it's the highest rated one, but style wise for
28:11
you Sean, American IP as B316 check insurance and that's just
28:15
the American version. And then you got the double IPS
28:19
at 19186 New England IPS 1714. It's ridiculous.
28:23
New England hazies 2420. God damn it's OK.
28:26
Sean's having the IPA's and I've had total check ins That's
28:29
insane. We really don't need our
28:31
untapped link to any kind of health app.
28:34
No base. We do you drink.
28:37
Alcohol. No.
28:38
Can't happen. No.
28:39
Sean lies to his doctor. He's like, Nah, yeah, yeah.
28:42
Like, you know, when you feel like.
28:43
We only got one a week. How many drinks do you have a
28:45
week, you know, or something? One to three, three to five.
28:48
I'm like, mine's not even on here.
28:51
You're counting beers too. There was a a meme I saw once.
28:55
It was like oh I have 5 to 8. Oh, you mean not what day?
29:00
He goes, how many beers? How many beers have you had?
29:02
He's like 3 to 4. He's like like 3 to 4 a week.
29:06
He goes a week. He goes, you had three to four
29:09
beers a week a day, He goes, you're counting beers, too.
29:14
Yeah. So I was like I had on the way
29:15
over here. Yeah, yeah, lunch.
29:18
I stopped in. Quick lunch.
29:21
So do you know Sean, do you know off the top of your head and
29:25
feel free to look since you've had so many check insurance, but
29:28
maybe you do you've you've given some fives before, Yes.
29:31
What is your highest rated beer on Untapped?
29:34
Well, as I was saying, those fives are sort of very dated.
29:38
Yeah. Like, I think I was a big fan of
29:40
red bird. I don't know if you ever had red
29:42
bird. Red Bird root beer from Texas.
29:47
I I'm yeah, yeah. I have no explanation for that
29:52
now. I probably try to be 3.83 point
29:56
9. I probably skew more towards big
30:03
stouts. Yeah.
30:07
But once again, I don't really give 5 S right?
30:10
Any 5 scores you would see would sort of be a byproduct of by
30:14
early drinking. That's there.
30:15
That's a good point. I didn't think about that.
30:18
So then that being the case, you mentioned that most of your
30:22
beers, if you like it, will start at 4:00 and then work your
30:26
way up. What is typically the highest
30:28
rating you'll give to a beer consistently without going to a
30:32
5? Maybe that's the way I want to
30:34
ask the question then. So I'll give. 4. .54 point 5 but
30:42
that's a really good beer. That's a beer that I really
30:45
enjoy because that so 4 is to style, but aiming beyond that is
30:51
sort of a the flavor profile is so good, which is going to be
30:57
more stouts, I feel. You know, if I get 5 adjuncts
31:01
and they're all I'm tasting them and they're fully in that stout
31:05
or yeah I'm gonna like those or something that I would, but I
31:09
could drink this all day. That's a good point because you
31:12
know, it's very easy to hide mistakes in an IPA when you're
31:16
brewing a beer, right? Because if something messes up,
31:19
just you have hops to kind of mask the mask, your mistake.
31:23
But, and this is This is why I think Mitch can correct me if
31:27
I'm wrong, but one of the reasons Mitch likes the Crispy
31:30
boys so much the pilsners, is because he can.
31:34
It's very hard to mask a mistake in a pilsner.
31:37
Like you will notice immediately if there's something wrong with
31:41
a pilsner. So when you get a very good
31:44
clean pilsner, there's something about that rating because they
31:48
didn't do anything wrong to that beer.
31:50
Whereas with stouts are probably the same way.
31:53
If you have a really high ABV stout and it's got 5 or 6
31:57
adjuncts in it and you can taste every single one of them
31:59
separately, that is a very well made beer.
32:03
But if you have a stout that's got two or three adjuncts in it
32:06
and you have a hard time picking out any of them, probably not
32:10
what was intended, but what they decided to put out anyway, just
32:14
because there's no point in wasting beer.
32:17
So they're gonna, they're gonna sell.
32:19
It I agree, and that's I, I I've used that argument before,
32:22
right. Ipas just add more hops and you
32:26
know, if, if a stout's not what you want, just add more
32:29
adjuncts. Yeah, and you'll get what you
32:31
want out of it. But breweries are also doing
32:34
better loggers now, and loggers are something you could drink
32:37
all day long. So are you factoring those in?
32:40
Oh yeah, I think right now I, I think we're in a moment of
32:45
pilsners and crispy loggers. That's that's where craft beer
32:50
is at. Not to say New England style
32:52
Ibas are around, but also I've had a lot of lately, excuse me,
32:58
the high end barrel aged stouts, but not adjunct, just just a
33:03
stout, maybe age 6 or 12 months in a barrel, but no adjuncts.
33:08
I think that styles are coming back, yeah.
33:11
There's the answer to a question I didn't have is what does Sean
33:14
seem to think is kind of coming back into play in terms of the
33:18
beer world? Because it's cyclical, right?
33:20
I mean, you go from there's the there's the IPA craze for the
33:23
longest time was how many Ibus can you make something, which
33:27
we've talked with multiple people that don't even believe
33:29
that number is real. But you can go from, you know,
33:33
how, how hoppy and how dank can you make a beer?
33:35
And then it was how high in gravity can you make a beer?
33:38
And then it was, you know, how sour can you make something and
33:41
kettle sours without actually the true process.
33:43
But what seems to be coming back around this time?
33:46
You're thinking it's traditional barrel aged styles with no
33:50
adjuncts And then like loggers and pilsners like clean beers.
33:54
Well, and let me let me also say too, it's a great conversation
33:57
because these breweries know that and they're being forced
34:02
into, people are drinking light loggers, so they're having to up
34:06
their game and make better loggers.
34:10
And it's such a great thing to see.
34:12
I do have to assume the reason why a lot of lager pilsners and
34:18
crispy boys are back in action is because the craft beer
34:21
community for the past 25 years are now mostly late 20s,
34:26
thirties and older crowds. There's not a whole lot of young
34:30
blood coming in to craft breweries as much as RTD and
34:34
cocktails and etcetera right now.
34:37
So it's kind of like a I just used the motion for 6-7, but it,
34:45
you know, we. Don't.
34:46
Thank you, Mitch. We love you.
34:48
There's no, there's no push from a younger generation for style
34:52
so but the push is cyclical. Like you said, it's now we're
34:57
back to the crispy boys, so. And they want better and they
35:00
want better. So the younger generation, as
35:03
you call them, they want better tasting beers and they associate
35:08
loggers with that instead of going well, OK, not a stout, not
35:13
an IPA, that's. Crappier, right?
35:16
Or is, or is what Mitch saying the younger generation isn't
35:20
drinking as much and it's the, and it's folks like us that are
35:25
in, you know, 30s forties, 50s that are we're still keeping the
35:29
propping the craft beer scene up.
35:31
And our styles are changing because we're going to work now
35:35
and either we're getting more and more put on us and we don't
35:39
have time to sit down and drink to 15% stouts because we just
35:43
have to get up and go to work the next day.
35:45
Sometimes we just for beer. My, my younger self was all
35:49
about high ABV heavy stouts, barrel edged stouts, adjunct
35:53
stouts like the pastry stout era, the how hoppy can an IPA
35:59
get? Because the IPA that broke me
36:02
into Ipas was hop slam and 1:20 I minute IPA for Richard, where
36:07
we finally were like, oh, those are hops.
36:09
We got slapped silly by them to understand them before we got to
36:12
appreciate them. It was weird, but it's just a
36:16
weird thing. And then here we are with crispy
36:18
boys loggers, but there's no extra push.
36:21
Ipas are just becoming this bandwidth that just doesn't
36:24
change. That just sells for whatever
36:26
reason. But I don't know what I haven't
36:29
talked to anyone under 30 in years about craft beer.
36:34
So I'm very curious what that what they're looking for, You
36:39
know, are they going to be looking at shanties?
36:41
I don't know. But God shandies, I haven't
36:44
heard about those in a while. Well, they're looking for
36:47
sweetness that they're going for like.
36:48
Unless you go to Hop and Frog and they're all about the
36:51
shandy. Wow.
36:52
Yeah, yeah, yeah, yeah. I just, I'm very curious and I
36:55
just have to assume, especially with like Stoke House that
36:58
opened in Nashville, they're sticking to classic stuff and it
37:02
what sells right now are Ipas and classic loggers, builders
37:07
and even porters to a point. The seasonal kind of Porter is
37:12
here. So it's just kind of a weird
37:13
thing. I don't know, but I wish I had
37:16
more. Than that but has the corner of
37:19
the market on just good damn beer?
37:21
Hell yeah. For sure.
37:23
Rich, you said something at Common John and Sean, I'd like
37:26
to get your opinion on this. You said craft beer was created
37:30
because of the old traditional loggers and whatnot, right?
37:35
The old style stuff. That's why craft beer was great,
37:38
because that stuff wasn't good. And we've come full circle.
37:41
To old style. Back to old style and it's so
37:44
good at you obviously are seeing that show on it.
37:46
Some of the some of the the It's interesting because some of the
37:52
biggest craft beer nerds that I know will go give me a super
37:57
cold PBR any day of the week. It's.
38:00
Godzilla on the can. As long as yeah, sure.
38:02
As long as it's got Godzilla. Yeah.
38:04
Thanks for pointing that out. Yeah, that's like indicated
38:07
craft beer nerd drinking a PBR. But like, it's weird to me that
38:11
you've got these guys drinking that can determine the
38:15
difference between different stouts and barrels and things
38:18
like that going man, on a hot day, just give me old style.
38:22
As long as it's super cold, give me.
38:23
Which is 2 things you never hear in the craft beer industry.
38:26
Like if I'm a craft beer nerd, I'm drinking a stout.
38:28
I'm going to let it warm up a little bit.
38:30
But now I need to have an old style.
38:32
But it has to be really cold, otherwise it's going to taste
38:35
like ass. But it's really weird.
38:38
To Scott's point, I'm interested in Sean's Sean's thoughts too,
38:42
how we've come full circle on that, because now that's just
38:45
like we're going back to those beers.
38:46
On that point, before you answer, for some reason
38:49
Tennessee distro now has Lone Star, it has Milwaukee, it has
38:54
Old Milwaukee. It has all sorts of other very
38:58
domestic water in our stores now and I'm very curious as to why.
39:04
And I don't know if it's Tennessee.
39:06
Our distro has always been very shit tastic, for lack of a
39:09
better word. It sounds like they're opening
39:11
it more and more every year, even for this domestic kind of
39:15
economy beer style. But it's strange.
39:18
So I don't know what you know your area is looking like.
39:22
Well, I definitely feel that we it is cyclical.
39:24
We have come full circle in the sense like it was craft beer, it
39:28
was a reaction to loggers, American Budweiser cores and
39:33
stuff like that, and this sort of come around.
39:35
We're now the logger is back in the craft beer world.
39:38
I think this is my opinion that the West Coast IPS will come
39:42
back at the tail end of this, that it is sort of cyclical,
39:46
your palate changes and on some level we're all sort of drinking
39:50
the same beer and we've all sort of, we got our palates moving
39:54
the same direction, but we were all drinking stouts, 15% stouts,
39:59
you know, and then the hazy IPA, like I think it will come back
40:03
around. One thing I always joke about
40:05
with my friends, like craft beer died in the mid 90s, right?
40:10
There was those sort of early breweries that sort of paved the
40:13
way and they all sort of died out.
40:17
There was a great retraction of craft beer and on some low, I
40:20
think we're back at that. If we stick with craft beer, in
40:24
10 years, you'll be able to say, like I remember drinking
40:29
whatever brewery you know won't be, won't be around much longer,
40:34
right? Yeah, on the West Coast, like
40:37
modern times. Yeah.
40:39
Wow, I remember modern times. That was huge on the West Coast.
40:44
We. Were all distributed out here
40:45
anymore? We used to get them in in
40:47
Tennessee. So they they barely exist.
40:50
Yeah. They had to sell to Maui and
40:55
they they expand. They were there was like 5
40:59
modern times 5 or 6 all up and down the West Coast.
41:02
They over expanded. The assumption being, as I
41:05
understand that they were going to try to sell like ballast
41:07
points for a billion dollars, but that market dried up.
41:11
There was no one to spend a billion dollars and they they
41:15
got sort of caught held in the bag and was heavily leveraged.
41:19
But that's my point, right? Breweries are going to go away
41:23
and in 5-10 years beer will come back.
41:26
And if you're still around drinking craft beer, I remember
41:30
because I know old, old craft beer drinkers like, oh, I
41:33
remember Albion and stuff like that.
41:38
Yeah, I think I'll even equate it to like bourbon.
41:41
Like it went away for a while and it came back full force, I
41:44
think craft beer. But it always stuck around.
41:47
All these other things came in, there'll be non alcoholic stuff
41:50
or all these other variant things.
41:52
And same thing with whiskey. You had you had these flavored
41:55
vodkas and you had this other stuff.
41:56
And then Oh yeah. And then it just it all still
41:58
settled out at the end of the day.
41:59
Like, you know, we're still here.
42:01
You guys can have all your little things that come and go,
42:03
but we're still going to be, I think craft beer is going to be
42:05
that it's always going to be here.
42:06
It's just going to be in kind of what form?
42:08
Yeah. I think so.
42:09
Right. And I we should, we should wind
42:11
down because we've kept this man so long, his average numbers are
42:17
going down. I know.
42:19
We're kind of a man is checking in his beers. 1st that guy and
42:23
where'd you say Scotland? That's ahead of you.
42:26
Yeah, Sweden, you mean? Yeah, Sweden as we speak.
42:29
We can't let him. We can't let him win.
42:32
Yeah. The whole time I've been talking
42:33
to you guys, I've been getting notifications from my friends.
42:36
Checking in beers. Checking in beers give me a hard
42:39
time but not be in there drinking with.
42:40
Them if you want, you can have four at a time on here.
42:42
We don't care. We just we got this straw and we
42:45
got this straw. He's like these sons of bitches
42:47
that got me for two hours. Just just know you are early.
42:49
You were like, you are kind of our leader in this untapped
42:51
thing. We like we look at you like, OK,
42:53
that's where my compass is pointing.
42:55
We're never going to catch you. But that is, that is really a
42:58
cool thing. Sean, The North Star.
43:00
And we we can all go around and we can, but I want to end and I
43:03
want to end. And this last one thing should
43:05
untapped have it's owned criteria at this point not to
43:09
tell us what to do, but say hey, these maybe are the couple of
43:12
benchmarks as far as what breweries are seeing.
43:16
You know, 3.5 should be this, 4 should be this.
43:19
Should they come out with some kind of call it criteria or
43:23
something just to guide some people to keep them from doing
43:26
the dumb shit? That has been, I've had that
43:28
conversation before with people. They should, but nobody will be
43:32
happy with it. There are if you came up with
43:34
like 05, is this 4.75? Is this, people would complain
43:38
about that, but you know, well, that's way too high or that's
43:41
too low or you know, so I've always wanted the ability to
43:46
say, hey, I don't want my scores factoring into an average to
43:51
say, hey, these are my scores. Don't factor them in because
43:56
then I could be more free willing with my scores because I
43:59
know it's not having a negative effect on the brewery to sort of
44:02
say hey don't factor in my 2.5 because I don't want that
44:07
brewery suffering because I don't like their beer.
44:09
Great point. Well, that I never thought about
44:11
that. Before, yeah.
44:12
I totally agree. Would it be real quick?
44:16
Shouldn't it be able to throw out like a low score and a high
44:19
score like a brewery should be able to like, hey man, these
44:22
couple of dopes over here and these couple whatever so that
44:24
the so they average out, right? I don't know.
44:27
I just feel like they should have a little more control over
44:29
it. The breweries ought to be able
44:30
to have a little more control over the scores they.
44:32
Get yeah, but breweries won't ever allow they don't want to
44:35
get any that it appears to be 5 yeah.
44:38
You know they don't want to give, they want to give a three.
44:40
They want to move, Yeah, they want to move there.
44:42
Yeah, Scott, it's ironic that you brought that up because I
44:45
was actually thinking about this the other day.
44:46
And the question that was literally in my head was could I
44:50
make the untapped rating system better?
44:53
That was literally the problem I was trying to solve.
44:55
And what what ended up going through my head was if I could,
45:00
rather than start out with a blank slate, if I could check in
45:03
a beer and it's an option to turn it on, an option, you know,
45:06
like whatever you want to do. But the option to say, OK, when
45:09
I check in a beer, here are the list of things that I would
45:13
check for in a beer that I'm like that I'm going to rate true
45:17
to style. To Sean's point, how true to
45:19
style is it? And there's a benchmark series
45:22
of questions for each beer. And depending on how I rate that
45:26
on the scale, one to five, you know, true to style or not gives
45:30
me an average rating at the end that I then have the ability to
45:34
move that up and down the scale. So instead of saying, oh, I have
45:38
a great beer in front of your a beer in from me, I start at 0
45:41
between zero and five. Where do I rate this beer?
45:44
I'm forced to sit there and say, OK, true to style this adjuncts,
45:48
can I taste this? Yes.
45:50
And I go through, you know, 3 or 4 questions and then it pops out
45:53
a number on that scale of 0 to 5.
45:55
And I might go, OK, so that's the actual rating.
45:58
And then I check it in. But it gives me the ability to
46:00
slide back and forth to increase or decrease.
46:03
It gives me the ability to give my own rating, but it also gives
46:06
me a base based on a set of questions that are set for that
46:11
style of beer. The thing that I kept running
46:13
into is people are not going to want to do that every time they
46:18
check in a beer. They want to check it in, they
46:19
want to give a rating and they want to go, you're just drinking
46:23
and they're just drinking and that's that's what they want to
46:25
do. So that's kind of when I went
46:27
back to the whole like you have the option to turn it on or you
46:30
have the option to do it for a check in or not.
46:32
I feel if I'm enjoying a really good beer, I want to rate it as
46:37
close to the rating that I feel I should give it as possible.
46:42
I'm going to want to go through that checklist.
46:44
But if I'm Sean and I'm at a beer festival checking in 150
46:47
beers in a single day, I don't care about that.
46:50
I just want to want to take a note and I want to move.
46:53
On Rich I. Agree with that.
46:55
I, I really agree with that because I feel like true to
46:57
style, you know, when I'm rating beers, maybe I think about that.
47:02
But if it popped up in front of me and I'm rating it, I'm going.
47:05
Now I have something to really think about more.
47:09
Yeah, I love that. And maybe sometimes I care and
47:11
sometimes I don't, right Mitch? So devil's advocate here.
47:15
That's why beer advocate exists, true.
47:17
Yeah, yeah. And I convert.
47:19
Numbers over to. Just like pop pop pop pop check
47:23
insurance. But if you want to detail a
47:25
beer, beer advocates more of the snobby area it but how across?
47:29
That medium, No, Yeah, that's a good point.
47:32
But I guess my thing is the 1st place that most people go to
47:36
when they're looking to see if their friends have had a beer is
47:38
not a beer advocate. Not anymore.
47:40
Yeah, yeah. So I mean, like the the true
47:43
nerds may actually use Beer Advocate, but they're not doing
47:46
that when they're making a decision in a beer store Go
47:49
store going. Have any of my buddies had this
47:51
beer yet? And what have they given?
47:53
It first step to trying out a system like that in my opinion.
47:56
If the current app would be all the paid subscribers get access
48:01
to higher level beer reviews that count towards a brewery's
48:06
overall rating, there you go. But that would be a whole
48:08
pocket. Yeah.
48:10
NBA Insiders. Pocket I'd agree to.
48:14
That people that don't subscribe like me don't get to see it, but
48:17
breweries get the data back to them.
48:19
They have two ratings and it's one that includes the overall
48:24
and then one that's specific. But I don't know, there could be
48:27
caveats to that, that, you know, data guys could go crazy with
48:31
it, but there is a way to make it better.
48:33
But they're going to look at marketability and how, how many
48:37
more people can they get to subscribe at this point?
48:40
They're not going to make it better for the brewery.
48:42
We'd have to make our own app at this point.
48:44
Yeah, which we probably could do.
48:48
Guys, anything and you, any of you guys want to end on and
48:51
Sean, we're going to end with you at the end because you're
48:54
the featured guest. The guest of honor.
48:55
Yes. What wisdom can you impart on us
48:58
to drink more beer? Yes.
49:00
How do we? Well, thank you for having me
49:03
had AI had a great time talking with you guys.
49:06
I don't know it just beer crap beer for good or bad.
49:10
It's been in my life now. I always tell people I'm so
49:14
committed to on tap now I can't stop at this point I'm sort of
49:21
committed to sort of as long as that app exists.
49:23
I have to check it beers because all that will be for not if I
49:26
stop so. I love the hat, by the way, half
49:30
acre. I haven't I've I've had a few
49:32
from there and how they're for a while.
49:34
Yeah, love them. Sean, real quick, will you ever
49:37
when you go to type your your check in and like untapped is
49:40
down right and they'll say it's not you, it's us kind of thing.
49:42
And you're like my fucking numbers don't come back when
49:44
this thing comes up here. They will be hell to pay.
49:48
Yes, I. Did.
49:51
Especially if I'm like checking a lot of beers, like hey, I need
49:54
it out now I'm checking it. I'm doing some serious heavy
49:57
work here. It always seems to have it at
49:59
the worst time, like you're, I don't.
50:01
Want to be cheated out of my numbers I'm.
50:02
Betting they never expected somebody to get this high in
50:06
numbers like they had to have changed the data type on their
50:09
and their database. Check insurance at some point be
50:11
like shit we're running out of space guys.
50:14
We need to like, we need to move this number.
50:16
Up a little bit and I thought about you guys, but when I first
50:18
started, it literally was just to see if I had this beard or
50:21
not and if I liked it before. That's that's what it is.
50:23
And that Sean, like you said, like you get past a certain
50:26
number or you get to a number, you're like, this is this is
50:28
kind of real. I kind of need to keep going
50:30
with this. It's a real numbers.
50:31
Yeah. I want to see a war map at this
50:34
point, like Risk style. I want to see Copenhagen in the
50:37
US now. There you go.
50:40
Can we have the cool music in the background too, Mitch?
50:42
Like while we're looking at the map.
50:45
Absolutely Goldeneye style. Yeah, yeah, that's right.
50:50
Well, Sean, we're going to keep tabs on you, man.
50:51
We're going to watch your for fans.
50:53
Yeah. All right.
50:55
Sounds good. Yes, Nice talking to you.
50:57
All thanks, Sean. Appreciate it brother.
50:59
Thank you. Cheers here some beer man,
51:01
Thanks. For joining us.
51:02
See you my. Pleasure.
51:03
Thanks. Bye.
51:04
Cheers.