Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Preds Beer Fest 2025: Nashville Craft Beer with The Foamy Heads | Episode 81

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Preds Beer Fest 2025: Nashville Craft Beer with The Foamy Heads | Episode 81 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  You got the rhyme my friends left Ben and Tails at the beer
• 0:04
  fast scene with the Labra Belle Scott, Steve Mitchell, Rich in
• 0:08
  the zone throwing the good vibes, pulling it off that phone
• 0:11
  we shared the story of sipping on the bruise left the rhythm
• 0:14
  with and there's the bruise, the brow of the vibe by the knife
• 0:17
  for the chair. The music played on.
• 0:20
  I worry disappear so raise your ass high.
• 0:25
  The toes to the night, the Blues in our hearts.
• 0:30
  Get with. Thank you.
• 0:31
  Right. All right, Well, we're live.
• 0:32
  Yeah, it sounded good. So I just hit record again.
• 0:36
  Perfect. Are we going?
• 0:37
  We are going. Oh man, Mitch, well, what can
• 0:40
  you actually hear through the Bluetooth?
• 0:41
  Headset, it's not it's not sending it out Bluetooth.
• 0:46
  Gotcha. Nah, OK.
• 0:47
  So I was just curious. Yeah, I can hear you all pretty
• 0:50
  good though. OK, yeah, the band's not going
• 0:52
  too bad over there. They.
• 0:54
  They probably will at some point when they're like, really
• 0:57
  drumming, yeah. But we'll be way drunker by
• 1:00
  then. We won't care.
• 1:01
  No, we won't care. Hey, cheers gentlemen.
• 1:04
  Cheers. All the Heads for the
• 1:06
  Underground podcast hanging out today.
• 1:08
  So glad we're together, gather. Beer festival.
• 1:11
  This is awesome. If anybody remembers from last
• 1:14
  year, we rolled in up the tail end.
• 1:16
  It was at the very end, the very end matter.
• 1:18
  Of fact, we kept you guys from having a good time.
• 1:21
  That's not true. It was 100% fake news.
• 1:25
  We had a good time. It kept you from like getting
• 1:27
  out there and getting this. But yeah, whatever, we had
• 1:28
  plenty up there. Yeah, I feel like we got out
• 1:32
  there, so, yeah. So just kind of bring things
• 1:34
  back for last year. We're Mitch.
• 1:35
  Mitch and I were hanging out here.
• 1:37
  We're at the same spot. Yeah, actually, I think we were
• 1:39
  one over. Yeah, we were one over and we
• 1:42
  were hanging out with guests and whatever and and just chilling
• 1:44
  and all of a sudden, like Scott walks up.
• 1:47
  Scott had a few beers of this stuff just.
• 1:49
  A few. Just a few and he's walking up.
• 1:51
  He's like pointing at Mitch and I'm like, fuck is this guy doing
• 1:56
  over here? What is happening?
• 1:57
  Yeah, and he just like Scott just picks up the mic and starts
• 2:00
  rolling and we're like, OK. And we've been it's been the
• 2:03
  homies ever since. It's.
• 2:04
  Been great. We got a group text together and
• 2:06
  everything. Yeah, yeah.
• 2:08
  We love you guys and thanks for having us on this thing.
• 2:10
  Oh man, you guys were like you guys like we're bringing you in
• 2:14
  this year and like you don't have to do that.
• 2:15
  It's all got. Pictures together, for God's
• 2:17
  sake. Yeah, we're big time, Yeah.
• 2:20
  Yeah, thank you, man. I mean, a year ago I wouldn't
• 2:22
  thought we'd be here from the beginning.
• 2:23
  We probably would crashed your party again had you been.
• 2:25
  No, that's okay. You know what, we even have a
• 2:28
  band this year. We welcome it.
• 2:30
  We. Even have a band this year, you
• 2:31
  guys hear the band in the background, I mean.
• 2:34
  Yeah, that's a full professional band.
• 2:37
  Is that the band for us? We got band music.
• 2:40
  And they're they are totally loud right now.
• 2:43
  They are. Steve, I paid them 20 bucks to
• 2:46
  play you a theme song later on. So we don't know.
• 2:49
  I don't know what the song is going to be.
• 2:50
  I let them. We don't know what the theme
• 2:51
  song. Is by the way, someone did come
• 2:54
  up see asking if we are the request people for the band.
• 2:58
  Yeah, yes, if we want any petty cash.
• 3:01
  We are 100% request for the. Band What kind of request?
• 3:05
  Yell their request to them, but no guarantee.
• 3:08
  Well, it's 20 bucks a pop. I feel like 20 bucks is is fair.
• 3:11
  And they play 2 styles, country and western.
• 3:15
  What is country music nowadays anyway?
• 3:18
  I don't even know if country music is anymore.
• 3:21
  I mean bro, country bro, country bro.
• 3:23
  Country. Morgan Wallin?
• 3:26
  I don't know. Morgan Wallin.
• 3:27
  So much of A crossover. I can't.
• 3:29
  I don't get it. I just steer clear of all of it.
• 3:31
  When you say Morgan Wallin, I need to look up to make sure
• 3:34
  that the chair is coming. Down right exactly on my head.
• 3:36
  Oh, that's right, I forgot about that.
• 3:38
  At his bar. Was it at his bar in Nashville
• 3:41
  or he was just attending there? Well, when you say in Nashville,
• 3:43
  keep in mind we're at Bridgestone Arena right now for
• 3:46
  Breastfest, and that happened at his bar right down the street
• 3:50
  from here. Yep.
• 3:50
  So boys, keep looking up. Keep looking up because you
• 3:53
  never know. Great, I got to spend this whole
• 3:57
  damn Prince Fest looking up. Yeah, we'll try to inform you if
• 4:02
  something is coming down towards your head.
• 4:05
  Start with enough beer. You won't feel.
• 4:06
  I won't feel. It that's right with enough
• 4:08
  beer, I welcome it. Yeah, exactly.
• 4:10
  I do remember that, though, Steve, that made the news.
• 4:13
  I mean, it did make that. Morgan Wallin was throwing
• 4:15
  chairs off the balcony of his bar Downtown Nashville.
• 4:19
  That dude had to go to court and everything.
• 4:20
  Like you didn't get off the hook on that man and he had to go.
• 4:22
  What a good hard work though. Yeah.
• 4:24
  And here's the question. I want to know why is it that
• 4:26
  this side of the table they have beer and on this side of the
• 4:29
  table we're empty? Well, we're professional, Steve.
• 4:32
  OK. We have consumed our beverages
• 4:34
  already. Well, I just reloaded right next
• 4:36
  to us the. Hall table.
• 4:38
  Yeah, this one right there. You could probably just reach
• 4:40
  your arm over and get some. That's true, huh?
• 4:43
  Let's talk. Let's talk about that, though.
• 4:44
  Who's here today? So yeehaw's in the house right
• 4:46
  next to us. Yep.
• 4:47
  So yeah, we we ran into Ross and drew from Honey Tree Meatery.
• 4:52
  Yep. We love them some point.
• 4:54
  They've got they've got some good stuff this year.
• 4:56
  They. Do they do?
• 4:58
  We've seen Tenfold is here. Yep, Marble Fox is here.
• 5:02
  Marble Fox and Marble Fox for a second, it's it's insane that
• 5:06
  Marble Fox is able to bring somebody like something like No
• 5:09
  Crust to a beer festival. As good as that beer.
• 5:11
  You've got you've got breweries. Now don't get me wrong, there's
• 5:13
  a lot of good beer here today, a lot of good beer here today.
• 5:16
  But I don't know if anybody's bringing something as
• 5:19
  out-of-the-box as like, no crust and marble.
• 5:21
  Cross You'd think you'd almost save that for the tap room.
• 5:23
  Kind of like this is a big. Deal.
• 5:25
  Just strawberry, no crust. Right.
• 5:28
  Is it strawberry? Is it not even notice?
• 5:30
  Is it strawberry? I think it's straw maybe, maybe
• 5:33
  it's not. I don't know.
• 5:34
  Well, I, I know I had the, I know I had the Strawberry in
• 5:37
  Cannes just recently. So you know what it whichever
• 5:40
  one it is, it's. Good.
• 5:41
  It's fantastic. How?
• 5:42
  Many renditions have. They had, by the way, I know
• 5:44
  their very first one. Scott, you gave me.
• 5:46
  You gave me a camp back when we were at.
• 5:49
  Actually, when we were at. It might have been at Fate, La
• 5:52
  Forge. Living Waters.
• 5:53
  Was it Living Waters? Yeah, you brought.
• 5:55
  That's right. Because.
• 5:55
  I met us. Yeah, Yep, that's right.
• 5:57
  So so you you got me a can of no crust and I'm trying to remember
• 6:00
  which one it. Was I think it was a regular,
• 6:02
  which would have been grape, I think.
• 6:04
  OK, Standard was great. Did they make a blueberry
• 6:06
  variant as well? Not that I'm aware of.
• 6:08
  No. I think they do strawberry.
• 6:09
  I think they've done a Raspberry.
• 6:11
  OK. Yeah, 1 so far.
• 6:13
  I think the one you may be thinking about is Zool.
• 6:15
  I think they do a blueberry. Oh, OK.
• 6:17
  I see what you're saying. Yeah, yeah, yeah.
• 6:19
  Yeah, yeah. But it's fantastic to see that
• 6:22
  here is really awesome. And when I saw, I was like, let
• 6:24
  me get that first. Yeah, because it probably won't
• 6:26
  last here, right? And our friend Michelle is over
• 6:30
  there pouring. I love it for Marvel.
• 6:31
  Fox. I like to see her everywhere we
• 6:33
  go. So they've got smile lines, OK,
• 6:36
  which is their, their, their like flagship IPA.
• 6:40
  And then of course, they have no crust, which I call it a fruited
• 6:43
  sour. I don't know what you would call
• 6:44
  a fruited sour. Yeah.
• 6:46
  I think that's the classification.
• 6:47
  Peanut butter and jam kind of type thing.
• 6:49
  It's so good, man. It does rival that.
• 6:51
  If you want to talk about, yeah, you talking about Sewell and
• 6:54
  you're talking, you know, we can cross Southern Grits sometimes,
• 6:56
  too. And theirs.
• 6:56
  Yep, those are all kind of on par.
• 6:58
  They are really stellar beers. And we have to congratulate
• 7:02
  Marvel Fox because they just celebrated 2 years.
• 7:05
  Yes, yeah, in National. I'll tell you guys, I think we
• 7:08
  all could agree here. We love Marvel, Fox.
• 7:10
  I feel like they have been on the brewery scene longer than
• 7:14
  two years. It feels that way because
• 7:16
  because we've been there many times.
• 7:17
  We've had a lot of their beer, yes, you know, and and they're
• 7:20
  you know, they're tied into the community and they're well known
• 7:22
  outside of Nashville too, right? You listen to our podcast with
• 7:25
  John, he talks about their untapped ratings.
• 7:29
  There's something about there's a high percentage are they're
• 7:33
  checking in outside of Nashville.
• 7:35
  Nice. And I don't think those people
• 7:36
  coming to town, getting it taken at home or getting it sent out
• 7:39
  or something, so. And and that's the thing, it's
• 7:41
  like when we had them all, we were talking about, you know,
• 7:44
  they've gotten very aggressive in their canning line.
• 7:47
  And you and I being brother Recalians, we are starting to
• 7:51
  see Marble Fox filter around. Yep.
• 7:54
  I've seen them a few times in various stores in Rutherford
• 7:56
  County, which are people listening.
• 7:58
  It's just South of Nashville. So they're expanding their
• 8:01
  reach. They are.
• 8:02
  And I mean, their beer is just absolutely fantastic.
• 8:05
  They've got new distribution. They were self distributing
• 8:07
  before. Yep.
• 8:08
  And I forgot, I won't say because I forgot who he told me
• 8:11
  it was. But yeah, this distributor now,
• 8:13
  which are now reaching further out and they work about which is
• 8:15
  great to say. We love them.
• 8:16
  And, and, and distribution is an interesting sales model because
• 8:20
  you take, you take a hit on points, right?
• 8:23
  You take a hit on points when you're distributing, but you
• 8:25
  have the capacity to reach more people.
• 8:27
  So it's like, do you want to self distribute, you know, and
• 8:30
  then get 50 points on, on margin or whatever?
• 8:33
  Or do you want to give up half of that to a distributor and
• 8:36
  say, OK, I'm I'm willing to take less, but at the same time, I
• 8:40
  know that my volume is going to increase.
• 8:42
  But as a result of that, now your output has to change,
• 8:46
  right? Like you're, you have to produce
• 8:48
  more. So if you're not ready to, if
• 8:50
  you're not ready to meet that demand, that's causing a lot of
• 8:54
  breweries to, to go out of Business Today is, is one of two
• 8:57
  things. Either one, they're not able to
• 8:58
  keep up with demand. If you're somebody like Marvel
• 9:00
  Fox, your beer is going to sell no matter where it's at.
• 9:03
  The second option is you make too much beer and it just sits
• 9:08
  on the shelves. I hate to say it, but I've seen
• 9:10
  IPA sitting on the shelves from 2023 and it's just like you
• 9:14
  don't. You just don't get those.
• 9:15
  All right, to to your point, they're bottled and bottled.
• 9:18
  Their canning line is up and running now 100%.
• 9:21
  So when he was talking to us, what he was saying is before
• 9:24
  that they're storing beer and finished beer in their in tanks
• 9:28
  until the canning, you know, the mobile canning company would
• 9:31
  come in and and can it. Well, now they don't have to do
• 9:33
  that so they can get it immediately.
• 9:34
  Now they've freed up space and here where they can make more
• 9:37
  stuff. So that helps them too in the
• 9:38
  long run. To your point.
• 9:40
  Yeah, Isn't it interesting though?
• 9:41
  And we've talked a little bit about this, how these PB and J
• 9:44
  beers are really starting to take off.
• 9:46
  I mean it, it seems like more and more brewery.
• 9:49
  Our first guest. And our first guest is Mitch is
• 9:53
  over here being our S engineer. Yeah, man, I can't.
• 9:57
  Do this shit right. Now it's just starting to not be
• 9:59
  able to hear shit over there. By the way, we actually have had
• 10:03
  a guest already. We had Nash, we had Nash.
• 10:06
  You stopped it. We're just getting ready to get
• 10:08
  started. We're just kind of, you know,
• 10:09
  last, last couple minute things and that's just it's down.
• 10:11
  It has a conversation. Conversation.
• 10:14
  Conversation. It was a great little perglet.
• 10:16
  I love it was awesome. Yeah, it was awesome.
• 10:18
  Yeah, a little video. We'll put that up.
• 10:19
  So while we're on the while we're on the Marvel Fox kick.
• 10:22
  Scott, you brought one with us with you today that we were all
• 10:25
  sharing hidden bonuses, an IPA tell bonus about that one.
• 10:27
  Yeah, so it's an IPA. It's 6.4% IPA, and I just had it
• 10:31
  for the first time a week ago. I was there for the 2nd
• 10:34
  anniversary party and they've got it in 4 packs.
• 10:37
  You can buy it there and I bought a four pack of it.
• 10:39
  But before that John gave me we had we shared a pour there too.
• 10:43
  It's it's freaking amazing. I love it.
• 10:45
  It is it's it's See it. It's Marble Fox's marble.
• 10:49
  Fox's Ipas drink like double Ipas.
• 10:52
  I don't know if you know that or not.
• 10:53
  Look at the color of this thing, man.
• 10:55
  The color that is beautiful. Yeah, it's just called IPA, but
• 10:59
  man, that's like hazy. What's the ABV?
• 11:01
  On it 6.464 this IPA tops with bright layers of citrus in stone
• 11:07
  fruit from Citra Oteca and and Roku Roku.
• 11:16
  We got that out right. It's a good IPA.
• 11:18
  It's a good. IPA not cutting anything else
• 11:20
  today. Boys, hey guys, I've been
• 11:22
  drinking. This is not my first beer.
• 11:23
  Yeah, anyway, it's a freaking solid beer.
• 11:25
  Go get. And I was talking to John Earl.
• 11:27
  They got plenty of this left. And then you stop by next week
• 11:30
  and grab some and the two, that 2222 university, yeah, yeah.
• 11:34
  And Triple Maisie just came out, which is over there too, so.
• 11:37
  Maisie was a really good. Yeah, so I haven't had that one
• 11:41
  yet. The triple, I haven't had that
• 11:42
  yet. So I'll be stopping in there
• 11:43
  this week to load up. Yeah, take some stuff home and
• 11:45
  ship because people have requested it from out.
• 11:47
  Of town. Oh, of course.
• 11:48
  Yeah, yeah, man, yeah. I've shipped.
• 11:50
  I have shipped some Marble Fox and given people to Marble Fox
• 11:54
  and beer trades out of town as well.
• 11:56
  And Marble Fox seems like it's a really, really popular choice
• 12:00
  for some people. Yeah, absolutely.
• 12:02
  You ever notice when you're sitting over here, right and
• 12:04
  people walk by these stare like, what are these guys doing with
• 12:06
  microphone? My back had turned to the
• 12:08
  people. I can't I.
• 12:08
  Can't see shit except Scott, so I know I see Mitch and I see
• 12:11
  Scott so I don't care right now the.
• 12:13
  First, the first sticker by the way, that was grabbed was the
• 12:15
  yeast infection. There we go.
• 12:18
  Oh yes. And those assholes come by here
• 12:20
  and leave their sticker it. Burns when IPA infection.
• 12:22
  There we. Go Assholes are everywhere.
• 12:25
  I. Go.
• 12:25
  They just seem to always be there.
• 12:26
  I don't. They just follow me.
• 12:28
  What the foamy heads they also? Yes.
• 12:31
  We all have our stickers here today.
• 12:32
  You had it. It's already gone, Mitch.
• 12:34
  That one the the shiny 10. I guess that I guess they took
• 12:38
  that one too, yeah. We also got Brewery Underground
• 12:41
  podcast sticker. Yeah, yeah, 20 bucks a pop.
• 12:44
  Anybody wants one we got. $2020.00 and we'll throw in a
• 12:47
  free song request. For you too, That's right, yes,
• 12:50
  yes. So there's a buy one, get one.
• 12:51
  You want the song request, you get a stick.
• 12:52
  You got a stick, you get a song. Scott will sing you a country
• 12:56
  song. That's 40 bucks.
• 12:57
  No, no, I will pay Scott $40 to not sing a country.
• 13:01
  This is gonna be a good. For this is a good relationship,
• 13:03
  isn't it for an? Easy $1000.
• 13:06
  I'll also pray for your song to be played.
• 13:08
  There we go. Wow, there we go.
• 13:10
  We're gonna clean up today, yeah.
• 13:13
  We need you need to get one of those auctioneers over here 1000
• 13:17
  thousand time. Steve's got that auction.
• 13:20
  He does he. Could nail it.
• 13:22
  I don't know, man, those guys talk really fast and I can talk
• 13:26
  really fast, but like the auctioneers when they're like.
• 13:30
  Why aren't any of them rapping? Oh well, because rapping.
• 13:35
  Rap today is terrible. Auctioneers are really good at
• 13:39
  what they do, that's why. OK.
• 13:40
  Rapping diversify their portfolio.
• 13:44
  It's it's another revenue stream.
• 13:46
  I want to know who you who you like growing up as a rapper.
• 13:50
  Me. Yeah.
• 13:50
  Who is your rapping? God, I'm the whitest person to
• 13:53
  ask here. Well.
• 13:54
  You talked about rapping. No, I'm gonna bring it up.
• 13:56
  I'm gonna talk about it and people are gonna be like, what's
• 13:58
  this white guy talking about? No, but let's.
• 14:00
  Do this. I listened to a rap group
• 14:02
  recently. Yeah, yeah.
• 14:05
  I was surprised to hear Chuck D and Flavor Flav come back.
• 14:10
  Flavor. Flav still it's still they got a
• 14:12
  Public Enemy. Song, a brand new album, dropped
• 14:15
  this week? No.
• 14:15
  Way. I didn't know that.
• 14:16
  Yeah. Yeah, I'll look for that.
• 14:18
  I actually love those. Guys, you know, I always.
• 14:20
  But I never on my bingo card for 2025 expected them to rap about
• 14:24
  AI. Is that what is that?
• 14:27
  Like 3 or 4 songs. You put that in the group text
• 14:29
  last night, and now I know what you're talking about, yeah.
• 14:32
  Probably the two people that know nothing about AI are
• 14:36
  rapping about AI, but then again, none of us know anything
• 14:38
  about what goes on inside. That I wonder if AI played a
• 14:41
  part in the record. I wonder if that.
• 14:43
  Could have been. Hot twist flavor flavors.
• 14:46
  Look at the big brains. I don't.
• 14:48
  Yeah. So I always saw it like, say
• 14:50
  anybody, it didn't matter who you were, just saying the name
• 14:54
  Flo Rider. You sound really really hip and
• 14:57
  cool. Yeah, Yeah, you just did.
• 14:59
  You just. Did I exactly, I mean flow
• 15:01
  rider, anybody that says flow rider, I mean that just flows
• 15:05
  off the top. Flows off the top, yeah, I
• 15:08
  think. It is.
• 15:08
  Have I been drinking too much? Is that what?
• 15:10
  It is not not enough yet. I'd say not enough.
• 15:12
  Are we not enough? We are.
• 15:13
  We got something open. Here.
• 15:15
  Oh yeah, I don't know. We're, we're at a beer fest,
• 15:18
  right? We have little cups.
• 15:19
  We can walk around and get stuff put, you know, the professionals
• 15:22
  that we are. We also brought beer.
• 15:23
  Are we in a beer fest? We are in a beer fest.
• 15:25
  Oh. Is that what this is?
• 15:26
  It's called give and take. It is give and take, yeah.
• 15:28
  And we're happy to share any of these that nobody want to walk
• 15:30
  up and ship it for if there's any left.
• 15:33
  But I just opened a an embrace, embrace the funk.
• 15:36
  It's actually a farm to tap 8 bit memories.
• 15:39
  I don't know if you guys have had you guys probably have had
• 15:41
  this one. It probably.
• 15:42
  Has it's probably probably had. Oh yeah, it's a good one, yeah.
• 15:46
  Well, it's open, and it needs to be.
• 15:49
  Poor who brought this one, Scott was that I brought this one.
• 15:51
  I think you're doing the otters if you don't mind, I brought.
• 15:53
  I got this from Main St. Liquors yesterday.
• 15:56
  Shout out to Aaron Horton and Main St.
• 15:57
  Liquors and. Here, here you go.
• 15:59
  Is it funky, cold Medina? I love that.
• 16:05
  I will say, while Scott's pouring this, Mitch has.
• 16:09
  Tried. Mitch has tried multiple times
• 16:12
  to get me, not necessarily to get me on the sour, the, the,
• 16:16
  the sour beer train, but he often times does a very good job
• 16:22
  at it because he knows what my flavor profile is, OK.
• 16:24
  And he's like, OK, sour, maybe he doesn't want except that one
• 16:27
  time back in New Year's Eve, back in the day.
• 16:29
  But for the most part, he's like, OK, Rich loves Rich, loves
• 16:33
  tart beers and flavor beers, but he doesn't like funky beers.
• 16:38
  So when I hear embrace the funk, immediately I'm like, Oh, I
• 16:41
  don't know. But I have had so many beers
• 16:45
  from Brandon. I don't embrace the funk.
• 16:47
  It's just like I they've all been good.
• 16:50
  This is totally funky. What happened?
• 16:53
  Oh, my headphones hit the microphone.
• 16:55
  I was. Trying to tell them that I
• 16:56
  didn't even. I didn't even flock it man.
• 16:58
  Yeah, it's like boom. Smell that rich that smells.
• 17:02
  Oh my God. Funky.
• 17:02
  It smells sweet. But it does smells a little bit,
• 17:04
  yeah, a little bit funky. But I mean like I can.
• 17:08
  I can handle a little tiny funk. A little funk.
• 17:12
  You are bit memories you'll. Love the font on that one, that
• 17:15
  is pretty cool. You're not opposed to the the
• 17:17
  Saison genre at all. So that that's kind of where
• 17:20
  this is going to probably lay. OK, there's one day, one day
• 17:24
  Rich is going to wake up. He's like, I can't say that I
• 17:26
  don't like sours anymore. I will never not say I don't.
• 17:29
  Like sours, he's going to be like, you know what, damn it,
• 17:31
  there's enough track record here.
• 17:34
  So on that, I think the very first sour that I ever had that
• 17:39
  I appreciated. So we were talking with to Ryan
• 17:42
  at Living Waters and we were, he went, Ryan was actually our very
• 17:46
  first live guest on the Foamy Heads podcast.
• 17:49
  And we were talking to him during the during the pandemic
• 17:52
  and we were virtual, right? I think we were through like
• 17:54
  Zoom or something like that at the time.
• 17:57
  And around the time Living Waters had started, they had
• 18:00
  canned their first sour beer. Like, everything was either
• 18:04
  draft or like bottles. So they'd had, like, the stouts
• 18:07
  for their bottles, but they'd never canned anything before in
• 18:10
  terms of, like, sour beers. And the first one, this was
• 18:12
  2020. Yeah.
• 18:14
  And the very first sour that they can was Multnomah, which is
• 18:17
  like a fruited sour or kettle sour.
• 18:19
  Kettle sour. Yeah, it's definitely.
• 18:21
  Got fruit in it though, yeah? Yeah, I think it's like
• 18:22
  blueberry or Raspberry or something like that.
• 18:24
  And I took it was a OK, yeah, it was a Goza.
• 18:26
  And I took a sip and I was like, you know what?
• 18:28
  This ain't half bad. And then I realized I was like,
• 18:30
  oh, shit, now, now, now, now I can try some more sour beers
• 18:35
  because I was I was hands off on them.
• 18:37
  Yeah, I wouldn't. I wouldn't drink them.
• 18:38
  I, I, I, I wish. And I'm, I'm doing it kind of in
• 18:41
  my own head, but to divide sour this sour.
• 18:46
  Yeah. And the marble fox we just
• 18:48
  talked about. Two different beers, two
• 18:50
  different. Beers, but they yeah be under
• 18:52
  the I know it's fruited sour, but everybody classifies them
• 18:54
  under one category as a sour. Yeah, they are completely.
• 18:57
  Different. That's because.
• 18:58
  That's because I think that if you try to classify it as, what
• 19:02
  else are you going to classify it as other than a sour?
• 19:05
  I mean, you talk about fruited sour.
• 19:07
  I think they're so they're it gets a little complicated after
• 19:10
  a while. It's not sour at all.
• 19:11
  Like there's nothing sour about a no crust.
• 19:14
  But if you look at this, this is a totally different beer flavor,
• 19:18
  yeah, than what we just have I. Think you're right.
• 19:19
  I think it was. It's a, it's a category that
• 19:21
  fruited stuff. They don't really know where to
• 19:23
  put it. So let's just stick it in the
• 19:24
  sour category. Can we raise our glasses to
• 19:26
  embrace the funk? Embrace the We're embracing it.
• 19:29
  We're embracing it and I hate sand, but I like it.
• 19:34
  It's not sour at all. It's more saison flavor, I
• 19:37
  guess. Yeah, it's a blonde ale, but
• 19:38
  it's mellow. OK.
• 19:40
  Also, and I don't know if I've seen this on many other, it's
• 19:42
  got the Farm to tap label on there, which is a Tennessee
• 19:46
  thing that is part of the Tennessee Rubber's Guild, by the
• 19:48
  way, The Tennessee the Farm to Tap.
• 19:50
  It's it's kind of a spin off of that.
• 19:52
  OK, so that's a cool thing. I think it's like something to
• 19:56
  do with getting local ingredients and and all that.
• 19:59
  Exactly, Yeah. Yeah, I think that's a big
• 20:01
  Tennessee initiative with a lot of local breweries we had.
• 20:05
  Eric Lathamon is the president of the Tennessee.
• 20:09
  Berber's Guild. Thank you and also he is the
• 20:13
  owner of Johnson City Brewing in Johnson City, TN, OH.
• 20:16
  Excellent. Awesome.
• 20:17
  That dude just walked across the state of Rhode Island.
• 20:20
  You probably heard us talk about this 100 times to raise money
• 20:23
  for Saint Jude. Yeah, you know what?
• 20:24
  Good on him. But you're walking across the
• 20:27
  whole state, Yeah. But wait a minute, I.
• 20:29
  Choose Rhode Island, Yeah. Never choose Rhode Island.
• 20:32
  Well, he's done. He's done Tennessee and he's
• 20:34
  done East Coast to the West Coast.
• 20:37
  He's he's walked across the country.
• 20:38
  He's walked across there goes my Texas Joe.
• 20:42
  But he already said he's looking for the next 1.
• 20:44
  So but I think and I and I don't think I'm speaking out of school
• 20:46
  when we talked to him at some point when we had him on the
• 20:48
  podcast, he's like the your wife.
• 20:51
  My wife said I could do another one, one that doesn't take so
• 20:54
  long. Yeah.
• 20:55
  Mitch, you would choose Rhode Island.
• 20:57
  I would choose Gilligan's Island.
• 20:59
  Oh yeah, yeah, that's a good call.
• 21:02
  Apparently you can never get off of it though, so you no.
• 21:04
  But, you know, I'd be like, all right, 5 miles, all right, we're
• 21:07
  done. Maybe the island.
• 21:09
  Maybe the island. What was that movie with Tom
• 21:11
  Hanks where he landed and he couldn't get off the island?
• 21:13
  Castaway. Yeah.
• 21:14
  Maybe I would choose that. Wilson.
• 21:16
  Wilson. I got to say too also, and I
• 21:19
  keep looking at this, Mitch has a bad ass Polaroid camera that
• 21:22
  dope. Ass.
• 21:24
  Reading out yeah, pictures like he's.
• 21:27
  Print them out right away. He's got one right here with me
• 21:29
  and Steve. Did you get one of Nash?
• 21:30
  Yeah, we're on the mixer. Yeah.
• 21:33
  We were hanging out at the Marvel Fox booth earlier, and
• 21:36
  Mitch has been taking pictures for like 15 minutes, walking
• 21:39
  around, taking a bit. I'm like, Mitch has a digital
• 21:41
  camera that looks kind of like retro, like a Polaroid, And we
• 21:45
  walk over to Marvel Fox and he takes a picture.
• 21:46
  All of a sudden you see this and like this paper comes out like
• 21:51
  it's a real Polaroid camera. And I guess, I guess you just
• 21:54
  get to pick. You can pick which ones you want
• 21:56
  to print. So not everything is printed.
• 21:57
  You just pick. I like that when I'm going to.
• 21:59
  Exactly. Yeah.
• 21:59
  Because you don't run through your best of both worlds.
• 22:01
  Film do. You have to reload to put your
• 22:03
  Polaroids in there. Oh yeah, yeah, yeah, you get,
• 22:06
  you get 10 per a clip. Wow.
• 22:09
  And where do you where do you go and find these?
• 22:12
  Is that like online? Someplace Instax.
• 22:15
  RadioShack. Yeah, yeah.
• 22:17
  RadioShack Are they still around?
• 22:18
  I didn't know polaroids were still.
• 22:20
  Around I didn't know polaroids were still.
• 22:21
  Around, But yeah, Polaroids are making a resurgence similar to
• 22:24
  like vinyl has all these years. Yeah, but the film is currently
• 22:29
  very cheap compared to when it first initially came out.
• 22:32
  Is it? Yeah.
• 22:32
  That's like 70-70 cents a sheet. Or so good.
• 22:36
  OK, so you don't? Feel bad about Nah, yeah, there
• 22:38
  are scalpers on eBay, Amazon and all that.
• 22:41
  So you know, you can't just buy any resellers bundle.
• 22:46
  But yeah, if you buy from like B&H Photo or a legit company
• 22:50
  that has a storefront you can get in bulk, they'd be cut down
• 22:55
  to about $0.70. That's great.
• 22:57
  Okay, so yeah, that way you get to utilize it for what it's
• 23:01
  intended for, to print the thing out and that cost you $4.00 a
• 23:04
  picture. It's.
• 23:05
  Awesome. You can apply filters on it like
• 23:07
  Instagram style and you can crop in before you print as well.
• 23:11
  That's great. Yeah, I, I took a few and I was
• 23:15
  like, oh shit, they're looking kind of hot.
• 23:16
  So I had to dial in a little bit of the the light aperture
• 23:20
  settings. So now I've got to dialed in for
• 23:22
  here. But hey, yeah, they still come
• 23:25
  out cool. Man, it's instant.
• 23:27
  It's instant gratification, That is right, yes.
• 23:29
  Hey guys, before we get back to the beer talk, there is
• 23:31
  something that we we we have to acknowledge someone sitting at
• 23:35
  this table who had a big life event that happened recently.
• 23:39
  He had a he brewed a double IPA. He.
• 23:42
  Brewed a double IPA. The man has not gotten much
• 23:45
  sleep lately. Nope.
• 23:47
  Nope, none. Can can you tell us what
• 23:49
  happened as to why you have not? Gotten a sleep?
• 23:55
  No. I can't tell us how it.
• 23:58
  Happened. Yeah, not going there either.
• 24:01
  No, no, no, no. No, we all know how that.
• 24:02
  Happened. We don't know.
• 24:03
  You need to know those details. Polaroid, there's this one time
• 24:06
  at banned camp. No.
• 24:09
  So yeah, it's, it's hard. It 2 is exponentially harder
• 24:16
  than one. It's not just double, but
• 24:19
  because they're, you know, they sometimes they're on their own
• 24:22
  schedule, sometimes they're on the same schedule.
• 24:24
  I don't know which one's worse. Because if they're on the same
• 24:27
  schedule, then it's like, well, you have to have two people to
• 24:29
  do it, right? It's like because you can't do
• 24:31
  do it once, but if they're on different schedules, then it's
• 24:34
  like now you're not getting any sleep because you're putting one
• 24:37
  down, you're picking the other one up.
• 24:38
  So. Be that way.
• 24:40
  Huh. Brewing be that way.
• 24:41
  Brewing be that way. Have we clarified what it was
• 24:44
  yet? No, what the hell?
• 24:47
  We're all talking like we know what's going.
• 24:48
  Not everybody knows what's. Going on brewing is not that
• 24:51
  hard. Just the double IPA, Yeah, I
• 24:54
  thought everyone and. You're not getting any sleep.
• 24:57
  Is that what's going on? He's brewing 2 beers at once.
• 25:00
  No, I, I recently had twin girls and they were, they were
• 25:05
  identical, by the way. So yeah, technical you can you,
• 25:10
  we can tell them apart now because one is considerably
• 25:12
  smaller than the other, but they're starting to grow like
• 25:14
  closer to size. And so like I sometimes like I
• 25:18
  walk in and my wife is like changing one of them and I'm
• 25:20
  looking at them and I'm like, like, I can figure it out.
• 25:25
  But like if you just show me one of them, I don't know.
• 25:27
  But if you put them both together, then I can figure it
• 25:30
  out. So I've I've got to come up with
• 25:32
  some way fast, whether it's feet or tattoos or Sharpies or or
• 25:37
  something. Something on the bottom of the
• 25:38
  foot. They look the same stuff like
• 25:40
  they're the 3rd. It's well, they're the same DNA
• 25:43
  like this. That's how identical twins
• 25:45
  happen. And I found out this is Steve.
• 25:48
  This is new to me, but so the chances #1 the chances of me
• 25:53
  ever having another kid after my 5 year old were like sub 5%.
• 25:57
  Yeah. So I kind of thought I was safe.
• 25:59
  And then then we found out we were having another one and
• 26:02
  there were twins, which I didn't know this, but the chances of
• 26:05
  having twins, whether it's fraternal, identical, whatever,
• 26:09
  are like one in 250, which is like more than I thought.
• 26:14
  Yeah, yeah. Would be for for twins and so I
• 26:17
  either won or lost that one, I don't know.
• 26:19
  But then identical twins. It's like exponentially less of
• 26:24
  a chance than that, and I can't even win the lottery.
• 26:27
  Like. I think that's a new kind of
• 26:29
  beer fad that we could do is identical beers.
• 26:33
  Identical. And you can identify it by the
• 26:36
  label where there's a freckle difference or something.
• 26:39
  But then people are going to be like, what's different with this
• 26:40
  one? You're like nothing.
• 26:42
  Yeah, that's all you got to do. You know what though, they're
• 26:45
  probably already doing that. Like there's a lot of breweries
• 26:48
  out there where you taste their IPA and you go, this is good.
• 26:51
  Then you taste no and you go, this is the same beer.
• 26:53
  Like it's just a different label slapped a different label.
• 26:56
  You know, maybe it's got a little hot variant to it, right?
• 26:59
  Maybe the maybe the DNA is a little different, but for the
• 27:02
  most part it's the same exact. Beer.
• 27:04
  If they give it a different name I'm checking in isn't that.
• 27:07
  How would I do it getting closer to that 5000 mark?
• 27:10
  Yeah, you're almost there. No, I'm not.
• 27:14
  I am way further they were behind then I thought I was
• 27:16
  that. It'd be like ITA and also ITA.
• 27:22
  The names I don't know. ITA Twin Imperial twin ale.
• 27:28
  Yeah, yeah, yeah. I'm liking.
• 27:31
  This one of them was considerably smaller than the
• 27:33
  other one though, so one of them's probably a session and
• 27:36
  the other one might be a might be a double IP because she's
• 27:39
  pretty large. Like she's, she's pretty big.
• 27:42
  Might grow up to be a stout, you never know.
• 27:44
  Yeah, she's got the freshwater jeans and.
• 27:46
  Yeah, that's hilarious. But you know what though?
• 27:49
  Congratulations. We know because we know that you
• 27:53
  have not had a whole lot of sleep lately.
• 27:55
  Yes, and for good reason. And, and one day you look back
• 27:59
  and you'll like, that's my proud kids right there.
• 28:01
  Yeah. And I knew.
• 28:02
  Already I can look back one day and say, you know what?
• 28:04
  I was able to ditch out that day and come to the beer fest.
• 28:08
  Yeah, at Bridgestone Arena with Mitch.
• 28:11
  And I always tell my girlfriend, she goes, she goes, well, have
• 28:13
  fun. I go, I'm going to work.
• 28:14
  This is work. This is work.
• 28:18
  We do a lot of heavy lifting, yeah.
• 28:20
  Hey, this is some heavy lifting right here.
• 28:22
  Look. This takes effort right here.
• 28:23
  Yeah, we have another heavy lift of what again?
• 28:26
  Yeah, this is 8 bit memories. 8 bit memories.
• 28:29
  Farm table Brace for another set of five curls.
• 28:32
  That's right. That's a really good beer that
• 28:35
  is that is enjoyable. I really like this one.
• 28:37
  You said this the Blondell. Blondell OK.
• 28:40
  Yeah, this doesn't really, this doesn't really taste like a
• 28:42
  Cezanne, but like it's got some, it's got a little bit of like a
• 28:46
  minor funky vibe to it. But for the most part, yeah,
• 28:49
  it's easy drinking. There's some weird people in
• 28:50
  this audience. I really like that.
• 28:52
  Who's looking at us? Who's looking at us right now?
• 28:54
  Bryan, He's wearing one way one of our Houston's shirt.
• 28:58
  Yes. Yeah.
• 28:58
  He's part of the Houston Infection gang.
• 29:00
  He's probably the asshole that left the stickers over here.
• 29:02
  Probably. There's a lot of activity
• 29:03
  happening right at the table next to us, a lot of putt putt
• 29:05
  golf going on and. Scenery over here is not bad at
• 29:10
  the yeehaw table. Yeehaw pipe, pipe and who else
• 29:13
  is here today? So we've had we've talked about
• 29:15
  Marble Fox, we've talked about Yeehaw.
• 29:17
  Tennessee Brew Works is here. Tennessee Brew Works is here I.
• 29:20
  Can stop and see them. I miss them.
• 29:22
  Right over there. I can see there's a tent and it
• 29:24
  rises above everything else of a catfish.
• 29:26
  Yep. Catfish is here.
• 29:28
  I saw. Spring Hill, TN Yeah, yeah.
• 29:30
  High wire is here which I love. Where was high wire?
• 29:33
  Because I didn't see that. They're on the backside over
• 29:35
  here. OK, We were.
• 29:37
  You know what it was We were, we were leaving.
• 29:40
  We were leaving. Oh, they're over by Marble Fox.
• 29:42
  I saw him because we were walking by and I said I'll be
• 29:45
  back, OK, because I'm going to see what they have.
• 29:47
  But it's good to see high wire. We're always high wire.
• 29:49
  Yeah, I hate that they're not here anymore, but we love high
• 29:51
  wire. They were right around the
• 29:52
  corner from Marble Fox. They were?
• 29:54
  Yeah. And then they closed the tap
• 29:55
  room down there. By the way, I was there a week
• 29:58
  ago at the what has now taken over marble.
• 30:00
  And you thought it was high wire?
• 30:02
  No, no, no, no. Yeah, I thought it was like.
• 30:04
  Scott's in there going, hey, can I have what the heck is going on
• 30:08
  here? What mango something can I?
• 30:10
  Have a high pitch, Hazia. Where, where is the mountain
• 30:13
  water? Why do they not have it?
• 30:15
  Oh, the pickle beer. The pickle beer, if you go in
• 30:17
  there and. He's looking for the pickle beer
• 30:19
  if. You go in there, order a pickle
• 30:20
  beer. So who's who's in the spot now?
• 30:22
  It's called. It's an Italian restaurant and
• 30:24
  it's really high end. It's actually really, really
• 30:26
  nice. I think it's called V, like for
• 30:28
  five, Yeah. And Moderna or something, or
• 30:30
  Madera or something. It's really freaking nice and
• 30:33
  when you, if you wouldn't remember, high wire is a huge
• 30:35
  space when you when there's just a big open space and you walk
• 30:38
  in. Now they have built a bar right
• 30:40
  when you walk in like a massive all the way around.
• 30:44
  I missed tables in there. It's got a really cool ambiance,
• 30:47
  a really nice place. It was high end.
• 30:49
  Amy's company had an event and we had dinner down there and
• 30:53
  freaking awesome. I feel, I feel like that place
• 30:55
  was too big for high wire, like high wire.
• 30:58
  Now, Mitch and I went into High Wire in Knoxville.
• 31:01
  Was it Knoxville? Yeah.
• 31:02
  We were driving one time, we were looking for another Brewer,
• 31:05
  and we just happened to drive by High Wire in Knoxville, and we
• 31:08
  walked in and it was a big space, too, but it was like it
• 31:12
  was pretty crowded, like there was a line and all that.
• 31:16
  I've never seen that in the Nashville location.
• 31:19
  And it could be just a space, you know, like it's Marble Fox
• 31:22
  does really well, considering where they're at.
• 31:24
  Yeah, that place is a diabolical nightmare.
• 31:28
  Yeah, it's terrible. Steve was talking earlier about
• 31:32
  when he went over there once and got a $38 parking.
• 31:34
  Well, we, we were doing the podcast from there and I parked
• 31:38
  around the corner where it looked like it had said you
• 31:41
  could park there. I saw a sign and then.
• 31:45
  You can't park. There apparently not.
• 31:47
  I was. I was going home and all of a
• 31:49
  sudden I came to a traffic light and I looked and I'm like,
• 31:52
  there's something on my windshield.
• 31:54
  And it was a parking ticket. I think it cost like $38 so.
• 32:00
  That's like 3 beers in. Yeah, Shoe, but I think I think
• 32:03
  if you had maybe hit the the QR code that they have inside for
• 32:07
  the two hours. Yeah, that was probably my
• 32:09
  fault. It kind of like don't didn't
• 32:11
  they know who I was? Come on, man.
• 32:13
  We're. Recording dude, I'm Steve from
• 32:15
  the brewery Underground Pot, yeah.
• 32:17
  I mean, that should at least get me a dollar off, right?
• 32:19
  The. Parking tickets probably would
• 32:21
  have been 50 and they realized it was you and they'll give you
• 32:23
  38. Yeah.
• 32:25
  One syllable, Steve. And one syllable Steve.
• 32:28
  One syllable, Steve. I know.
• 32:30
  We also have to mention some food that we had here.
• 32:32
  Yes. Jim and Nicks BBQ a a favorite
• 32:36
  here and some of the and so I think Jim and Nicks and Martins
• 32:39
  BBQ are owned by the same conglomerate if I'm not
• 32:43
  mistaken. I didn't know that.
• 32:44
  I think they are. If they're, if they're not and
• 32:47
  I'm wrong, then I'm wrong, but they could be.
• 32:51
  We got we got some great stuff there.
• 32:53
  And it was, oh, Ted's Ted Montana.
• 32:55
  Ted Montana. Short ribs.
• 32:57
  Oh my God, That'd be good. And they're just like dishing
• 32:59
  them out. You just walk over there just
• 33:00
  dishing them out. Yeah.
• 33:02
  And you guys got something else right?
• 33:03
  And the what? Was it there?
• 33:05
  Was the I. Just had some spicy chicken
• 33:08
  sandwich. Yeah, there was.
• 33:09
  So that was back in the VIP lounge.
• 33:11
  Yeah, the Lexus VIP lounge, the general admission out here,
• 33:14
  though, I mean, Jim and Nicks has got Ted's Montana Grill.
• 33:18
  Yeah, you know, but at the at Jim and Nicks, they had, I had
• 33:21
  the jalapeno cheddar sausage. Link.
• 33:24
  That was good too, and that came with that, with the.
• 33:26
  Little cheddar biscuits it's not.
• 33:28
  God, I could just. We're going to give this man a
• 33:30
  microphone. Yeah, Armando, he's scared of
• 33:33
  the microphone. We're going to give him one.
• 33:34
  Armando doesn't want to get on. Yeah, Armando's here.
• 33:37
  I want to say something Armando, whether or not he gets on the
• 33:40
  mic. I hope this gets you on the mic,
• 33:42
  but I want to say something like give him a microphone.
• 33:43
  This this dude his like photography skills yes are
• 33:48
  amazed balls like the something he does for Zul.
• 33:51
  Polaroids that the bitch does. I mean, I'm showing.
• 33:55
  The Polaroids, I don't know. Mitch has the Polaroid stuff.
• 33:58
  He's got the Polaroids. Can you do that, Armando?
• 34:00
  Can you print yours out immediately?
• 34:02
  Got some? That's right, I believe I can
• 34:05
  do. Something There he is.
• 34:06
  He's on the microphone. What is it?
• 34:07
  A Polaroid? You.
• 34:10
  Want to sit down with us for a second?
• 34:11
  Right over there, brother. Yes, sit down.
• 34:13
  For a second. Sit down right here, Trace.
• 34:14
  All good. I'll sit right?
• 34:15
  Here. Yeah.
• 34:16
  All right. So Armando does a lot of work
• 34:18
  with he does a lot with Marble Fox.
• 34:20
  Tell us a little bit about, I mean, you doing a lot around
• 34:23
  Nashville. What do you what, what's what's
• 34:26
  kind of like your primary focus? You do a lot of photography.
• 34:28
  What's your style of photography that you like to do?
• 34:32
  If he can even hear me, can you hear me?
• 34:33
  Like it's really loud over here. Yes, I can hear.
• 34:36
  You speak up for the man. Speak up for.
• 34:37
  Him and I, I thank you so much for the comments and everything.
• 34:40
  I do appreciate it, my vision of photography and what I really
• 34:44
  enjoy doing is the beers of the city.
• 34:47
  So for instance, Marble Box, I would like to and what I do is I
• 34:53
  incorporate the beer involved with the city, the skyscraper,
• 34:56
  the skyline, something that says Nashville.
• 34:58
  Nashville Base. For instance, if I'm in
• 35:00
  Knoxville, I am not going to, you know, take pictures of a
• 35:06
  Memphis beer in Knoxville. I'd like to do something for Zul
• 35:09
  or Ebony and Ivory or a Lion, something like that.
• 35:12
  So that is what I enjoy doing. And to this day, I have people
• 35:16
  that come up to me and say, hey, you're the guy that takes
• 35:18
  pictures of the beers or the buildings in the background.
• 35:22
  Beers with the buildings in the background.
• 35:23
  Yes, yeah. And I'm just blown away by it.
• 35:25
  And one thing I enjoy most is the people, you know, the
• 35:28
  community. People have always been so
• 35:30
  generous. People have always been so
• 35:32
  encouraging. So that's what encourages me to
• 35:34
  go. I keep doing what I'm doing.
• 35:36
  Yeah, you know. You put a lot of work into it,
• 35:38
  not just the building, but you create sets and things behind it
• 35:40
  too. And landscapes and not
• 35:42
  landscapes, but things behind the beers do that you generate
• 35:44
  too, that you go out and you create like you.
• 35:46
  You'll buy fruit or whatever. The thing is absolutely the
• 35:50
  marble fox, no crust with the peanut butter and the Jelly and
• 35:53
  the sandwich. That damn sandwich in that
• 35:55
  picture looks so scrumptious. Like, what'd you do with that
• 35:58
  sandwich? Because I threw it away.
• 35:59
  Because. It was, it was a process.
• 36:02
  And I'll tell you the day, at the night I did that.
• 36:04
  It was night time. I went in there and where
• 36:05
  they're about to close, there was so much peanut butter and
• 36:08
  Jelly and bread crumbs all over the counter and they were
• 36:10
  looking so good. But I was touching everything.
• 36:12
  So I said, OK, we're not going to eat it because I've been
• 36:14
  touching it and moving it around.
• 36:16
  So I enjoy it, though. It's art.
• 36:18
  People told me that it's art that you're doing.
• 36:20
  I said I didn't look at it that way, but I I appreciate it.
• 36:22
  It's totally you've got a lot of notoriety out there.
• 36:24
  Because of it and the, and the beer being the center focus of
• 36:28
  it. So like, you know, going out and
• 36:29
  taking pictures of like the national skyline or, or downtown
• 36:32
  Knoxville or whatever, but being able to take a beer because it's
• 36:36
  the color schema too. Like everything you do, it's
• 36:38
  like the beer never looks out of place with the background in
• 36:42
  which you're in, the landscape in which you're providing.
• 36:45
  So I mean, I know you've done everything.
• 36:46
  I know I've seen a lot of like University of Tennessee stuff in
• 36:49
  Knoxville and I've seen a lot of like the way he does no crust
• 36:53
  with Marble Fox or the way he does Zul beers.
• 36:56
  Like all of the stuff that he puts around it.
• 36:58
  The beer stays center focus, but it doesn't, it doesn't take away
• 37:03
  from the background, but you can see both equally.
• 37:05
  And that's something that's very hard to accomplish.
• 37:08
  I do appreciate that. Big ups to you man.
• 37:11
  Yeah. No, you're, you're well known,
• 37:12
  like people just talking. I really appreciate the country.
• 37:14
  Yeah. What's a real quick, real quick,
• 37:16
  Armando, what's some of the breweries that that you've been
• 37:18
  drinking here today at the at the beer festival?
• 37:21
  So I didn't realize Jackalope was here and I know them.
• 37:24
  I know them here at Jackalope. And I didn't know they were
• 37:26
  here. And I always said, OK, well,
• 37:27
  hey, well, that's awesome because I love to see, you know,
• 37:31
  old faces and new faces. I love meeting new people.
• 37:34
  But so far I've had the. What did I just have?
• 37:38
  It was a cherry limeade lager, which was really good.
• 37:41
  I want to say it was. I can't remember my mind.
• 37:47
  It's just so foggy right now. Yeah, but that one was a really
• 37:49
  good one. But what?
• 37:50
  I was just trying everyone's beers, you know, just going
• 37:54
  around and just really enjoying what they do.
• 37:57
  Yeah, that sounds good. Isn't Bear Walker one of their
• 37:59
  signatures? Yeah.
• 38:00
  Yeah, that's a great one. You ever had the Chai?
• 38:02
  Remember when they did the Chai? Bear Walker I.
• 38:04
  Remember that? I thought that was good.
• 38:05
  It was. Limited.
• 38:06
  I know it was limited out. There it was, been a while ago.
• 38:08
  Yeah, was it? But man, you get that and it's
• 38:10
  nice and cold outside. You get that Chai and that bear
• 38:12
  Walker. And Jacob is such a great space.
• 38:15
  I mean, they do such a great beers.
• 38:16
  I don't I don't know how much they get talked about.
• 38:19
  Or maybe they don't get talked about isn't enough in in
• 38:21
  Nashville. But man, what a great brewery
• 38:23
  they are. Yeah, they're good.
• 38:25
  They're now Jackalope now, right?
• 38:26
  Do they? Kind of, yeah.
• 38:30
  It's interesting move what they did, you know, they're I guess
• 38:33
  tending to more crowds, you know, more a different crowd.
• 38:36
  Yeah. But people when it's good, it's
• 38:37
  marketing, you know, you get a different crowd in.
• 38:39
  So I mean, hey, it's business. So you got to do what's best for
• 38:42
  the business. Yeah.
• 38:43
  No, it's good. It's great place.
• 38:44
  Yeah. And Scott, our friends from
• 38:45
  Nashville Brew Pass just doing it about there, right?
• 38:49
  Yeah. Yes, yeah, they've got 1 coming
• 38:51
  up on the 2nd of July. Yeah, yeah.
• 38:56
  Wow. It's another free flight
• 38:59
  giveaway like they did at Tenfold.
• 39:00
  Yeah, not long ago. All you do is register on their
• 39:05
  social media or their website. He's got he's got it right
• 39:08
  there. There we go.
• 39:09
  You know what? There we go.
• 39:10
  Bust it out, Scott, Go ahead. I got what's on the back of that
• 39:14
  brew pass. There it is.
• 39:17
  Right there. So this is customized, you can
• 39:20
  totally customize your your brew pass.
• 39:22
  Thanks you want to. You can get a stamp.
• 39:24
  We did that earlier today when we went.
• 39:26
  We all met up at Phala. Forest, Phala Forest, Yep.
• 39:29
  So Nashville Brew pass, go get your passes.
• 39:31
  But yes, it's fantastic. Great thing.
• 39:34
  But yeah, but the event is gonna be at, at Jackalope and we, we
• 39:38
  can't go cuz we're were recording that night.
• 39:40
  Yeah. However, however, we're leaving
• 39:43
  our spots open for other people so that they may go.
• 39:46
  That's right, because they're very limited this time.
• 39:48
  Not very, but they're limited this time.
• 39:49
  That versus the tenfold thing. So lots of room for everybody.
• 39:52
  Just just register and show up and get your free flight.
• 39:55
  That's all you got. To do you got to do.
• 39:57
  There you go. So.
• 39:58
  Awesome, and carry your book around with you.
• 39:59
  Carry it around. That's awesome.
• 40:00
  You can't go wrong with a free flight.
• 40:01
  I love a free flight. It's all step.
• 40:04
  You can't. Did you eat here yet?
• 40:07
  Did you eat? Not yet.
• 40:09
  I'm still kind of making my rounds and just seeing what's
• 40:12
  here. Yeah.
• 40:13
  So I'm what I look for when I'm at places like this and events
• 40:16
  like this. I look for faces, OK?
• 40:18
  I look, who do I know? Who do I know?
• 40:19
  Who am I going to see? Oh, there's Steve.
• 40:21
  There's Scott. Here's the foamy heads.
• 40:22
  Like I always look for faces because there's been times
• 40:25
  where, for instance, I'm in Knoxville, like, oh, hey, you
• 40:28
  know, it's a Brew, McCoy, Like, And it's not all about me, but
• 40:31
  what I enjoy most that people recognize.
• 40:34
  The persona. You know, and exactly.
• 40:36
  So the next time I'm up in Knoxville or Zul or Marble Fox
• 40:39
  or whatever, I like to recognize them as well.
• 40:41
  Like, hey, like it's you, you know, and I'm always big on like
• 40:43
  the pictures, like, hey, let's get a picture of something.
• 40:45
  I that's just my thing. Yeah, yeah.
• 40:47
  I just love the people in the. You're way better at that than
• 40:50
  Steve and I are. We love it.
• 40:51
  We'll take pictures of the stuff.
• 40:53
  No, you do great work. We never take pictures of our.
• 40:55
  Stuff you do great work. Because one thing that you one,
• 40:57
  one thing you 2 y'all do is great is content, whether you
• 41:01
  think it's the greatest thing or not.
• 41:03
  But regardless, you're pushing out content and that's legendary
• 41:06
  space. That's legendary because people
• 41:07
  always live like crappy pictures.
• 41:11
  You got to do them. It's an occasional thumb.
• 41:16
  We got to get one of those Polaroid cameras now.
• 41:18
  Oh yeah, that's going to be my new obsession.
• 41:20
  I think we all met up at Hoppin, at Hoppin River North, and at
• 41:24
  least I met up with you guys. We're like, we're going to take
• 41:25
  pictures, we're going to do all this.
• 41:26
  And then we just sat there and drank beer and by the end we
• 41:29
  walked out. We were like shit.
• 41:30
  Nobody took any. I'll.
• 41:32
  Start leaving. The other thing, the other
• 41:34
  thing, I always realize whenever I post something, I sit there
• 41:37
  and go, oh man, I may have not tagged somebody.
• 41:41
  And and that's another thing too.
• 41:42
  It's like you didn't tag somebody that weren't there,
• 41:44
  whatever. And then you go back and you're
• 41:45
  like, I sit there and go, I hope I don't you don't upset anybody
• 41:49
  because I didn't tag them or forgot to tag them.
• 41:51
  But sometimes when you're just typing, you know, you're, you're
• 41:53
  just putting it out, you're just trying to get content out.
• 41:56
  But yeah, it's trying to like tag as many.
• 41:59
  People I know I do the same thing.
• 42:00
  Like I'll listen to the podcast back again and after the the
• 42:03
  social medias come out and go up, write that one down, write
• 42:06
  that, add them to the to the post.
• 42:08
  Forgot about them. See, I was hoping.
• 42:10
  I was hoping a while back when we had, we have Braxton Brewing
• 42:15
  on in Cincinnati, we had the owner on and he had been talking
• 42:19
  about, as we'd asked him, like, ever get any celebrities to come
• 42:23
  into your brewery because it's one of the largest ones.
• 42:24
  And he's like, no. But one night, like Taylor Swift
• 42:28
  was doing an event across the street or staying across the
• 42:31
  street at a hotel, and we actually tagged her.
• 42:34
  I was like, we're going to tag her, see if it needs an
• 42:36
  attraction. Yeah, I don't know if it did.
• 42:39
  I mean, she's not been on the podcast yet.
• 42:41
  She hasn't. Have you contacted her maybe?
• 42:43
  Taylor Swift on the Brewery Underground podcast.
• 42:47
  Yeah, nice. Though I.
• 42:48
  Did reach out to the hot Tua girl once.
• 42:50
  Oh yeah, did DM her one time. Nice.
• 42:52
  No response. She.
• 42:56
  Might have been in prison at the time.
• 42:57
  She may have been in prison. Well, she's caught up in that
• 43:00
  current the scandal. We'd have to, we'd have to like
• 43:03
  delete that podcast and take it down.
• 43:06
  Well, you know what we're we're right around the corner from
• 43:08
  Broadway. If you went down there tonight,
• 43:09
  there's a good chance she may be down.
• 43:10
  There's 100 hot Tua girls down there right now as we speak.
• 43:13
  You just go down there, you're like, hey, you want to be on our
• 43:15
  podcast? The one thing I've really
• 43:18
  enjoyed about having the Polaroid is just being able to
• 43:21
  have a little bit of reciprocity at in the moment where you give
• 43:25
  back a photo of the moment. It's been super cool.
• 43:29
  And the cool thing with these digital Polaroids is you don't
• 43:32
  have just one chance to make a photo and it develops and you
• 43:36
  lose it. It stays stored on the drive.
• 43:38
  So you can just print as many as you want.
• 43:40
  That's cool. You ever lose a moment?
• 43:42
  Yeah. If you snap the one, you know
• 43:43
  somebody's eyes are like this. And the old Polaroids, it just
• 43:45
  came out. Right, you can retake it.
• 43:47
  Yeah, yeah, you've. Got some options there That's.
• 43:49
  That's cool. That's a really good
• 43:50
  combination. I I have learned something new
• 43:52
  today because I did not know a camera still exists there where
• 43:55
  you could just Polaroid it comes out.
• 43:58
  So thank you, Mitch. I've learned something new
• 44:00
  today. There's there's the smaller film
• 44:03
  ones and then the wide ones. I went with the wide one because
• 44:05
  I just want a larger view, right?
• 44:07
  But you can get the smaller sheets and they go a lot longer
• 44:11
  ways. I love it.
• 44:12
  Be curious to see Armando with a Polaroid, yeah?
• 44:15
  He could do do some cool. Work with it so good they are
• 44:18
  they're. Bluetooth too, so you can send
• 44:20
  them to your. Phone.
• 44:20
  There you go. Absolutely.
• 44:22
  That's really cool. Yeah, yeah.
• 44:25
  After we get Steve's GoFundMe gets the $60.00 and we get the
• 44:29
  Mug Club membership. Tailgate membership.
• 44:30
  Yeah, for the tailgate membership.
• 44:32
  We're going to get him a Polaroid, have we?
• 44:33
  Have we announced the GoFundMe yet?
• 44:35
  Oh, not yet. OK.
• 44:38
  So if everyone so I. Don't have to.
• 44:41
  No pressures. Gofindme.com/buy Steve.
• 44:45
  A Tailgate. Member We want to buy a Steve a
• 44:47
  Tailgate. Member 60. $5, we're raising
• 44:50
  $65. And it's, and it's not that we
• 44:53
  we can't, it's we just want, we want a dollar at a time.
• 44:55
  We just want $1.00. Well, what it is is Rich gets
• 44:58
  lonely in Murfreesboro and he wants me to come down here.
• 45:01
  Someone. You know someone.
• 45:04
  So he's trying to entice me to come down and join the mud club
• 45:08
  with him. But you know what?
• 45:10
  I probably will, okay. Yeah, right after the $65.
• 45:14
  That's right, yeah, you can send the money too.
• 45:18
  Yeah. And if we get extra, we'll put
• 45:20
  it towards the Polaroid for. You okay?
• 45:21
  Yeah. Yeah, about that.
• 45:24
  Yeah, I love Stevens Company. Stevens Company.
• 45:26
  I love Steve because he's very, he's very unique.
• 45:29
  He's very, there's no, no one. There's no one like Steve.
• 45:32
  I love Steve. And what I mean by that not it's
• 45:35
  a great thing. It's a great thing.
• 45:37
  I love you, Steve. One syllable, 1 syllable, Steve,
• 45:39
  We're talking about Armando. We were talking before the
• 45:41
  podcast started, but historically guys with one
• 45:44
  syllable names have a better shot at women than guys with
• 45:47
  multiple. Syllables.
• 45:48
  Yeah, Armando. So like you and I are screwed.
• 45:52
  Right we are. Yeah, but Steve.
• 45:55
  I may I may just reduce my name to just like let.
• 46:00
  You can't Spence Lemon. Spence.
• 46:04
  I mean, you can get less than one syllable though.
• 46:07
  Unless you you just don't have a name I.
• 46:09
  Think I just called a sound. Yeah, yeah.
• 46:11
  Scott is copping bottles. What is that?
• 46:13
  Marie, we've got it, man. Yeah, Marie.
• 46:15
  We're running low over here so well, we got some sake here.
• 46:18
  It's going to. Fill her up.
• 46:19
  We're going to fill her up. I want to, I want to before you,
• 46:22
  Scott, before you open that and I get into this one real quick.
• 46:24
  Is that OK? Yeah, This is this is Mitch's
• 46:27
  specialty. So Mitch and I were at Mitch and
• 46:30
  I were at the Chattanooga Beer Festival.
• 46:34
  And there's a there's a place in Chattanooga that's got a lot of
• 46:37
  hidden gems in it. And this is one of the sake's
• 46:41
  that Mitch did. I we I had this when they came
• 46:45
  to rice pies. They were doing a a flight.
• 46:48
  It was a Namazaki, Paul. Yeah.
• 46:50
  And it was over at Rice Pies in Nashville.
• 46:53
  He had a bit of a what do you call that?
• 46:55
  Not a tap takeover, but similar, but he was able to provide what
• 46:59
  he was bringing in importing in and it was a Ryoko.
• 47:03
  It was like a several versions of this brands sake and this one
• 47:08
  is a a Jumai Ginjo Natsu 400 years of brewing history that
• 47:14
  this departs from typical nagata style, but is both classic and
• 47:18
  modern and juicy. OK, it's a big bold, fruity
• 47:23
  flavored sake. Hey.
• 47:25
  Could you say that again? Big.
• 47:28
  Bold food. Gonna sell that baby.
• 47:30
  Come on, say it again. It's juicy, juicy.
• 47:33
  All right, well, that's enough. Yeah, when you listen to it's
• 47:36
  funny. Just rewind and listen to it.
• 47:37
  It's big and it's bold. It's.
• 47:39
  Juicy it is. It's juicy.
• 47:41
  It's a solid choice, yeah. I want to crack this one open
• 47:45
  just. All right.
• 47:46
  Yeah, I look forward to that. Here we go, ladies and.
• 47:48
  Gentlemen, what's the proof for ABV on that thing?
• 47:50
  It's a gentle 16%. Not.
• 47:53
  Gentle. Ladies and gentlemen, when you
• 47:56
  hear a change in the podcast, this is where it begins.
• 47:59
  Yeah, this is where it started. Little goes a long way on this
• 48:01
  one. Got the pour right here.
• 48:05
  Yeah, Oh my goodness, your glass up there.
• 48:08
  Yeah, man, Happy. Happy, Sir.
• 48:13
  Thank you. Thank you.
• 48:14
  For that, thank you so much. These are big pores, so enjoy.
• 48:17
  Oh no. Alcohol abuse on the table.
• 48:22
  Oh yeah, that smells so. Good.
• 48:25
  Love this stuff. Cheers, gentlemen.
• 48:27
  Yeah, cheers. Cheers.
• 48:28
  Guys, thank you for this. Oh my God, that's good.
• 48:32
  Oh yeah, thank you. Holy shit that's good.
• 48:36
  I'm getting too fat for this. I'm I'm early.
• 48:39
  Oh wow. I'm early in my sake career.
• 48:41
  You know, I feel like the band has even stepped it up for this.
• 48:44
  Yeah, this one is it. It is juicy.
• 48:47
  It's sweet. It's a It's a little warm now,
• 48:51
  but. I wish I was chilled a little
• 48:53
  bit more but that's on me. It was chilled when I when I had
• 48:56
  it, but it's been sitting on the table for a while.
• 48:58
  Flavors will get way more bolder as it warms up though, so it's
• 49:02
  not like we did anything. Wrong.
• 49:04
  Interesting. It's really that is, that is
• 49:06
  lovely. To me, I'm not really a big sake
• 49:08
  drinker, but to me, this tastes like like a white wine.
• 49:11
  Yeah, yeah, it's really nice. People will kin sake to that,
• 49:14
  won't they man? You know, apparently I've been
• 49:16
  drinking too much because I thought it tasted like a red
• 49:19
  wine. Yeah.
• 49:21
  Maybe you should take another sip just to be sure.
• 49:23
  Yes. Maybe you should take that away
• 49:25
  from him. You mean it's not?
• 49:26
  This isn't red. Chug it no.
• 49:28
  Chug it, we learned, say Steve's color blind too.
• 49:32
  Rush, when he puts that down, you just kind of grab it from
• 49:34
  him and yeah, absolutely below too much, yeah.
• 49:37
  I thought it was red. I thought it was red.
• 49:39
  Awesome. 16% though, I mean stuff like this is.
• 49:42
  Pretty cool because definitely. This will sneak up on you really
• 49:45
  fast as well. You bring up you're in that wine
• 49:48
  ABV range. I mean, it's a little higher
• 49:50
  than wine typically, but you're kind of in the around there.
• 49:53
  That's that's nice. We'll get you going The.
• 49:55
  Thing about. Party started for sure, yeah.
• 49:57
  For sure. What I like about sake is that,
• 49:59
  and Mitch's shared this multiple times.
• 50:01
  It's like sake is meant to be shared with people.
• 50:04
  Like I could probably drink a bottle like this on my own, but
• 50:07
  I don't know if I would want to. Like this is something like
• 50:10
  Mitch would bring bottles of sake like we'd go to other
• 50:13
  breweries. Yep.
• 50:14
  I'm not going to. I'm not going to.
• 50:15
  But like a lot of the times, what got us into talking to some
• 50:20
  of these people was Mitch would just bring a bottle of something
• 50:24
  that he knows is just going to like shut the place down And
• 50:27
  he'd bring a bottle of sake and, you know, just a little bit this
• 50:30
  much for everybody and just share with the bartender, share
• 50:32
  with the manager, sell with the people.
• 50:34
  And a bottle like this that could, you know, could you could
• 50:37
  maybe drink by yourself, but you wouldn't want to you'd want to
• 50:40
  share it with people. Absolutely.
• 50:41
  And people are so appreciative of something like that.
• 50:44
  Yeah, absolutely. Yeah, that's a treat because it
• 50:46
  it is. Most people probably haven't had
• 50:47
  sake or very limited. So you're giving them something
• 50:50
  and you realize just like we are right now, like this is.
• 50:52
  Damn. Yeah.
• 50:52
  Good. That's more often than not the
• 50:54
  sake you're drinking. Is that a hibachi or something?
• 50:57
  And it's just table sake, Yeah, it's not like craft sake at this
• 51:01
  level of expertise. So Nashville, thankfully, is
• 51:05
  getting a lot more of this style in distro.
• 51:07
  So you're going to see a lot more special.
• 51:10
  That's versions of sake. By the way, proper sake is in
• 51:13
  the Nashville. Brew Pass.
• 51:14
  Oh yeah. Nice.
• 51:16
  Yes, you guys got to go. That was a good plug.
• 51:21
  Like that one? That was a really good plug.
• 51:23
  They also have beer, so yeah, yeah, that's right.
• 51:25
  Oh, that's right, they got the coach gold and now they're King
• 51:28
  Coke. They also got distilling going
• 51:29
  on. So they've got a whole.
• 51:31
  Gem. They've got a whole range of
• 51:32
  sochu. That's yeah.
• 51:34
  All right. That's high on my list of a
• 51:35
  place we got to go and visit. You haven't been to Rice Vice
• 51:38
  yet, dude. Never been.
• 51:39
  They have some Pillar summer cocktails.
• 51:41
  They're so refreshing. Made with with sake.
• 51:44
  Sochu sake. Yeah, yeah.
• 51:47
  OK, they're mixing it up now. They've got they've got, well, I
• 51:50
  think Southern Grist, yeah, brews their Koji Gold.
• 51:54
  Yeah, the contract Brewers. Contract Brewers, yeah.
• 51:56
  So they've got a golden like lager that's brewed with Koji.
• 52:00
  And then I think Koji King or King Koji Koji King, Koji King
• 52:04
  is their IPA that's brewed with, that's brewed with with Koji as
• 52:08
  well. Yeah.
• 52:09
  And it's really good. Well, I have something I have to
• 52:12
  say. So as you guys, as you guys
• 52:14
  know, if you listen, everybody listens to the Brewery on the
• 52:17
  Ground podcast, everybody. And the foamy.
• 52:19
  But exclusively on the Brewery on the Ground podcast, I'm on
• 52:22
  this West Coast IPA tour this summer.
• 52:25
  Oh. You know.
• 52:26
  Shouldn't you be working? Wait a minute, probably be
• 52:28
  somewhere, right? Now, I took the time out for you
• 52:31
  all today because you're a great group of people, right?
• 52:34
  I'm thinking next year, this summer.
• 52:37
  Suck it. Yeah, dude, what do you think?
• 52:40
  Do you want to do it or am I going to do it?
• 52:41
  Well, well, see now. Now he's not step up.
• 52:45
  Oh yeah, step. Up.
• 52:46
  He won't step. He won't step up for the other
• 52:49
  one. So you know what?
• 52:50
  It's probably going to be me. It's the Sully.
• 52:53
  Suck the Sully sake tour Sully. Would be sumi summer sake tour
• 52:58
  sumi OK? That would be a lie.
• 52:59
  What constitutes a tour? Yeah.
• 53:03
  You got a tour around and you got to try the sake.
• 53:05
  Doesn't matter where you go, right?
• 53:07
  Hear that? I put him on a boat.
• 53:10
  I'm going to put him on a boat. It's going to land on find all
• 53:13
  the West Coast fields. All right, I'm setting up a.
• 53:15
  GoFundMe right now, yeah. Hey, I need a boat.
• 53:19
  How about a chopper? I could chopper, you could chop
• 53:22
  for me across the international. World do the chopper.
• 53:25
  The chopper that flies. My bad.
• 53:27
  Yeah, I was thinking like, you know.
• 53:29
  No going if you're going on the international tour, you need,
• 53:34
  you don't need that kind of a chopper.
• 53:35
  You need a little whirly bird chopper.
• 53:37
  Yeah, yeah. So yeah, stay tuned next summer
• 53:40
  for the Sully. Oh, right, next.
• 53:43
  Summer, summer sake. Summer Sully.
• 53:46
  Summer sake session. Yes, I love.
• 53:49
  Slam slam session. Slam session.
• 53:51
  Sully Summer Sake slam I. Don't know about slamming.
• 53:54
  Session. I don't know you can.
• 53:56
  Slam. Scott's going to do his own
• 53:57
  tour, he's going to do the non alcoholic.
• 53:59
  Beard. No, I'm not.
• 54:01
  No, I'm not. Non alcoholic athletic on the
• 54:04
  list. Wow, I'm not doing it, no.
• 54:06
  No, it's only summer socket. Tour Summer Summer The socket to
• 54:10
  him the socket to him the. Socket to him.
• 54:14
  Meanwhile, if if Athletic walked up right now and said we're
• 54:17
  going to sponsor you, I'm like, hell yeah, I love your shit.
• 54:20
  Yeah, yeah. You're gonna hook up, you're
• 54:21
  gonna get hooked up for sure. That's.
• 54:23
  But for me? Not alcoholic if.
• 54:25
  Slamming is involved, then you're the one that brought it
• 54:28
  up, so you're the one to get the slam.
• 54:30
  That's. Fine, that's fine.
• 54:30
  Yeah. All right.
• 54:31
  I welcome all we'll get. Some we'll get.
• 54:33
  Some mushroom stuff we'll get. Yeah, we can go visit the.
• 54:36
  Slamming sand Mitch? No, don't get Mitch on any
• 54:39
  mushrooms man. We all know what happened last
• 54:41
  time. No, we have to talk about what
• 54:43
  we've talked about it. Before no, but just like you're.
• 54:46
  You're referring to Go back to what you're referring to.
• 54:49
  We're. Seriously Dry January.
• 54:50
  I've had a little of an episode I'm listening to that I'm on
• 54:54
  the. Same page now.
• 54:55
  I felt I felt pain for you, my friend.
• 54:59
  All of a sudden I'm listening to the episode and he's like
• 55:02
  mushrooms. It's not on there.
• 55:03
  And I'm like. Hold on a second.
• 55:04
  So let's bring Armando into the mix.
• 55:06
  So we did. We did a dry January that
• 55:08
  journey. That's Cedar Clayton.
• 55:10
  And Murfreesboro. So Jonathan, one of the one of
• 55:13
  the owners of the coming and Robert who's like the head Burr
• 55:15
  there. We were all hanging out.
• 55:16
  We were in the in the tap room doing a recording and we were
• 55:20
  talking about we were doing a dry January episode.
• 55:22
  It's like we weren't going to have any alcoholic beers.
• 55:24
  Jonathan was like, that doesn't mean we can't get fucked up.
• 55:27
  So he was like, I'm going to bring some some mushroom
• 55:31
  spritzers out and we're going to go that route.
• 55:33
  Now, granted, these are like, they're, they're not like
• 55:35
  psychedelics by any means, but we're drinking, we're drinking
• 55:38
  like seltzers and spritzers that that are like mushroom based.
• 55:42
  And poor Mitch, I mean, 5 minutes in, he starts sweating
• 55:45
  like his wow, head starts sweating.
• 55:47
  Mitch, I think spent more time in the bathroom than he did on
• 55:50
  the mic that day. I stripped.
• 55:51
  Down. It was a journey all the way
• 55:55
  down. Yeah, well, I had like one
• 55:57
  layer. Allegedly, he was in the
• 55:58
  bathroom. Thank good mid range was
• 55:59
  layered. But yeah, when when you're about
• 56:04
  to projectile you, you want to be clear, yeah.
• 56:07
  Yeah, absolutely. You don't want to use less.
• 56:09
  Less mess you got to clean up. It's like OK, I just want to
• 56:11
  wipe and go. I don't want to clean.
• 56:12
  Yeah, I've. Been through enough hot chicken
• 56:15
  trips I knew what I was like. Oh yeah, That'll definitely get
• 56:18
  you, Yeah. How was that experience for you?
• 56:20
  She, the mushrooms, didn't agree with me at all.
• 56:23
  But I'll tell you this if you listen.
• 56:25
  Wow, he had dude powered through.
• 56:27
  Yes, I wanted to say that I want to say that that shout out to
• 56:31
  this guy right here, Mitch, He is a chair.
• 56:34
  He returned where a lot of people would not have been able
• 56:38
  to even return. Yeah.
• 56:39
  And you powered through and you returned, my friend, I'm.
• 56:42
  Not saying it was a smart choice, but.
• 56:44
  You took it for the team. You are the man for that.
• 56:47
  You are the man for that. Yeah, well, it made me you are
• 56:49
  legend like two more times so. You know.
• 56:53
  You could have quit, but yes. But you didn't.
• 56:55
  You got back up and did it. He got up again and left, but
• 56:57
  then he came back again. Yeah, like he kept coming back.
• 57:00
  You're a legend. So Scott and I, Scott and I are
• 57:02
  big Seinfeld guys, so I don't know if you guys are or not, but
• 57:06
  there's the character in Seinfeld, David Putty.
• 57:09
  Sick one for the 2. Nice.
• 57:12
  That's a shame. I'm actually on episode 3 of
• 57:15
  Seinfeld right now. We just.
• 57:16
  Started. Stick with it.
• 57:19
  Never never seen it dry. Little dry start stuff so far,
• 57:22
  yeah. You got to keep going.
• 57:23
  That first season wasn't the best.
• 57:24
  They actually had to revamp the show after that first season,
• 57:27
  but it gets. When you when you catch, when
• 57:29
  you catch up to that episode, the David Potty episode, he's at
• 57:33
  a hockey game and he's saying took one for the team.
• 57:37
  You can you can let us know. I'll text you and it'll be a fun
• 57:40
  time. When I'm gonna get there, I'll
• 57:41
  text you, yeah. I've used the.
• 57:43
  That's gold, Jerry. Yes, gold.
• 57:45
  Nobody gets it. Right.
• 57:48
  Right. Hello.
• 57:49
  Hello. Right, Uncle Leo.
• 57:52
  Yes. Hello, one of my favorites is
• 57:56
  Who knew what immigrant had a pony?
• 57:59
  I had a pony. You got a pony.
• 58:02
  You still got a pony. I got.
• 58:03
  The pony died. OK, OK.
• 58:06
  This is where it starts going like this.
• 58:07
  OK. By the way, that's the sake all.
• 58:09
  About the same, yeah. That's where I'm gonna get up
• 58:11
  and leave. Not not getting.
• 58:13
  But Speaking of that, guys, I wanted to thank you so much.
• 58:16
  I might get some more content for Marble Fox.
• 58:18
  Yeah, guys, I wanted to thank you so much to the both of you,
• 58:21
  Foamy Heads and Brewery. I was going to say Digital
• 58:23
  Underground. What are we doing, Scott?
• 58:26
  Did we change our names all of a sudden?
• 58:28
  Digital Underground brewery underground podcast.
• 58:30
  I thank you so much for having me like this is, I mean, I think
• 58:33
  it's great what you're doing this at the at the Prez beer
• 58:35
  fest, like right here. Like I noticed people are
• 58:38
  looking over like, oh, what's going on over there?
• 58:40
  But to see you 2 doing it the way you're doing it and and to
• 58:42
  keep going. I, I commend you for everything
• 58:45
  that you're doing because what you're doing is you're just,
• 58:47
  you're becoming those legends that I tell them because so many
• 58:51
  people recognize the foamy heads and brewery Underground podcast
• 58:54
  as not just a podcast guys, but like, damn, like people are
• 58:58
  sending you beers, you know, and I thank you so much for having
• 59:01
  me. Like I'm humbled and honored
• 59:03
  because I've never been on a podcast before, dude.
• 59:05
  So this is my very first. Talk like you do it, man.
• 59:07
  You talk. Like your honor?
• 59:08
  I appreciate that you won't be on another one well.
• 59:10
  I'm, I'm honestly hoping well, my, my goal, my goal honestly
• 59:14
  doing this podcast is to get recognized at a car wash.
• 59:17
  One day I get a free car wash. Well, that that's like.
• 59:20
  The that's aiming, really. High like it going and going,
• 59:23
  hey. Now we gotta have a fucking car.
• 59:25
  Car wash. Hey you.
• 59:26
  Recommended a beer to me like in Mike's Car Wash or somebody in
• 59:29
  that. Absolutely.
• 59:30
  Yeah, you. Recommended a beer I'm gonna
• 59:32
  give you. A free car wash today.
• 59:34
  And that's how that's how people recognize you no matter where
• 59:36
  you go, wherever you go, people are like, oh, these are the
• 59:38
  foamy heads. This this is got to see from the
• 59:40
  the Brew and a Ground podcast and it's great to see.
• 59:42
  And I'm I'm proud to call you friends.
• 59:44
  Thanks man, Appreciate it. Thank you so much.
• 59:48
  We're all. Trying to make our mark in the
• 59:50
  beer community, you know, and, and being friends with people
• 59:52
  and, and getting to know people and, and that's how I keep.
• 59:55
  I mean, Mitch is taking Polaroids for God's sake.
• 59:57
  I mean, he's the man. I'm just going back a couple
• 1:00:00
  decades. And, and where can they find
• 1:00:04
  you? On social media?
• 1:00:05
  Yeah. I just had my Instagram brew,
• 1:00:08
  McCoy. I hadn't really been doing too
• 1:00:10
  much on my own page just because I've been doing, you know, such.
• 1:00:13
  Other stuff for other companies, yeah.
• 1:00:15
  Which I'm, I'm, I'm proud of that, yeah, you know, but also
• 1:00:19
  I'm also proud of the people that I had behind me, you know,
• 1:00:21
  for instance, like you, you all. And I thank you so much for your
• 1:00:24
  support and I will continue to support and do what I can to
• 1:00:28
  help, you know, push your brand. So thanks man.
• 1:00:32
  Brew brew McCoy. That's where you can find me
• 1:00:34
  basically Instagram. I don't.
• 1:00:35
  I'm not really so much as a. Hey, me neither, me neither.
• 1:00:39
  That's right, I sort of should not the foamy heads podcast
• 1:00:42
  thing. And if it sticks, it sticks out.
• 1:00:44
  Absolutely. Well.
• 1:00:45
  Yeah. But we're model.
• 1:00:47
  Keep doing what you're doing, man, because we all see you.
• 1:00:49
  Yep. Cheers to you man, thank you so
• 1:00:51
  much for. Keep up the good work.
• 1:00:52
  I will be going up to ZUL sometime during the week next
• 1:00:55
  week so. You're taking away your
• 1:00:56
  requests. Let me know second orders folks.
• 1:00:59
  Because I get so many people ask me about Zool, and apparently,
• 1:01:02
  unfortunately, I can't get for everybody, but for those, yeah.
• 1:01:07
  Just let me know. I love the underbill on the Zool
• 1:01:10
  hat. Oh, yes, yeah, that's pretty
• 1:01:11
  good. So one thing I will say about
• 1:01:13
  Zool is they take really, really good care of me and I love them
• 1:01:15
  all at Zool. Just a big shout out to Zool
• 1:01:17
  because I just love them if they're each and everyone from
• 1:01:20
  the Brewers to the owners and founders, Seth and Brad and his
• 1:01:23
  wife Tara, I just really appreciate them up there and
• 1:01:26
  what they do. So I'm just happy to help.
• 1:01:28
  Shout out Zul Beer Company, Not yes.
• 1:01:30
  Maybe they'll be here next year. Yeah.
• 1:01:32
  And thank you all so much. I appreciate.
• 1:01:34
  Thanks for joining. I'm gonna.
• 1:01:35
  Go get some food after this sake.
• 1:01:38
  I'm like. He's gotta go get that gym in
• 1:01:40
  next. Yeah, absolutely.
• 1:01:41
  Go get some biscuits. Yes, Sir.
• 1:01:43
  Thanks so much. I'll see you.
• 1:01:44
  I'll be here again. Yeah, sounds good, man.
• 1:01:46
  Thank you everybody. For listening coming off Foamy
• 1:01:48
  Heads Brewery Indigo podcast, check it out.
• 1:01:50
  I'm telling you, these guys are great.
• 1:01:52
  They're lectures at what they do, so hearing it from me
• 1:01:55
  personally and I. I love it.
• 1:01:57
  I'll tell us something we don't. Know appreciate you.
• 1:02:00
  I'm out. Thanks man.
• 1:02:02
  Thanks man. Thank you, dude.
• 1:02:03
  Thanks for coming on. Yep.
• 1:02:06
  Appreciate you, brother. Hell yeah.
• 1:02:10
  Yeah, I'll take it. Thanks.
• 1:02:13
  All right, we've got we. Got We got Armando on the
• 1:02:17
  microphone for the first time. Yeah, he said he wouldn't do it
• 1:02:21
  now. Like I don't want to do it.
• 1:02:23
  Yeah, now we won't be able to keep them away.
• 1:02:24
  Just have to butter them up a little bit.
• 1:02:26
  I'll tell you what, after that sake, more food sounds like a
• 1:02:28
  good idea. Yeah, get us some.
• 1:02:30
  Yeah. Go get us some it's got spark it
• 1:02:32
  out or. Those.
• 1:02:33
  Yeah, let's do it. Let's get those.
• 1:02:35
  Damn. Yeah.
• 1:02:36
  See my Knicks biscuits. Those were good.
• 1:02:37
  We can do a rinse break. Yeah.
• 1:02:39
  We'll put the mics down real quick, but we'll come back and
• 1:02:40
  do rinse break, all right? Yeah, yeah, we'll be right back.
• 1:02:42
  Ladies and gentlemen, all good things must come to an end.
• 1:02:46
  Yes, Sir. What's coming to an end?
• 1:02:47
  There's. No ladies in this group
• 1:02:48
  particularly, but you know we're talking about anyway.
• 1:02:50
  Ladies are welcome. We are going to shut this thing
• 1:02:53
  down today because people have to, you know, people have places
• 1:02:56
  to go and things and we're going to drink some more beer here,
• 1:02:59
  too. Yes, there's a.
• 1:03:00
  Few things to do, beer to drink. Here to drink?
• 1:03:03
  This place is poppin. It is it really?
• 1:03:05
  We just did a quick walk through here and the crowds are, the
• 1:03:08
  lines are pretty big too at some of these places too, so which is
• 1:03:10
  good. It's a good thing, everyone.
• 1:03:12
  'S backed up with lines and they're drinking them down.
• 1:03:14
  Yeah, so so. Before we get to go and do all
• 1:03:18
  that. Kind of stuff.
• 1:03:19
  We'll raise the glass. Raise the glass.
• 1:03:21
  Raise the glass. It's been a hell of a time,
• 1:03:22
  gentlemen. Let's always, Steve and I are
• 1:03:24
  going to raise a glass to you guys specifically because you
• 1:03:26
  invited us here. Oh man, and you got us in.
• 1:03:28
  And this has been lovely. This has been fantastic.
• 1:03:30
  It's been a fun time to be able to go from last year sitting at
• 1:03:33
  this exact same spot, you guys coming up and talking to us, to
• 1:03:36
  one year later. I mean, like text message
• 1:03:38
  threads, Instagram, like messages and, and feeds and tags
• 1:03:42
  and all that kind of stuff to forming relationships between
• 1:03:46
  podcasts. And now here we are, one year
• 1:03:47
  later, yeah, you know, all sitting at the same table and
• 1:03:50
  just having a good time drinking beer and talking about it.
• 1:03:52
  We've shared, we have shared a lot of beer.
• 1:03:55
  We've also shared a lot of good laughs.
• 1:03:57
  Too a lot. Yeah.
• 1:03:59
  Yeah, you guys are friends totally.
• 1:04:01
  And you've, you've welcomed us immediately.
• 1:04:03
  So we appreciate that. And we've collapsed many times
• 1:04:05
  and many more times and a lot of happy hours on Instagram.
• 1:04:10
  You know, we could probably do some more happy hours because
• 1:04:12
  you're going to be up anyway. That's right. 2:00 AM Just hit
• 1:04:14
  me up. Anyway, I would feel sorry for
• 1:04:16
  Mitchell because he's on the later time.
• 1:04:18
  Oh yeah, an hour and I'm. Like, oh shit, it's like
• 1:04:20
  midnight the night out. Yeah, we'll.
• 1:04:21
  Check in with. You This is true.
• 1:04:22
  This is true. But cheers to everybody at the
• 1:04:25
  The Press Beer Fest. Say cheers to you guys.
• 1:04:27
  Foamy Heads Brewery Underground Podcast.
• 1:04:30
  Unite once again. Cheers.
• 1:04:32
  We're out, you guys. Many more.
• 1:04:34
  Cheers. Cheers.
• 1:04:35
  It's a virtual mic drone. Not really.
• 1:04:40
  It's here. Come out to Brad's best.