Transcript
Speaker: Yeah, we're brewing ah beer. it called the gangbang? No, it's called Class Reunion. It's called the 10-year gangbang. i mean, that's what happens at Class Reunion.
Speaker: What's the haps on the hops? Got yeast, that's peace. This the Molten Hour where we talk about our drink and tell you what we think every other week. And if we get drunk, well, we might slur our speech. Got the gift of gab, the friends who wish you had.
Speaker: Join us for a drink. Join us for a laugh. Time is never wasted. When you're getting wasted, the Molten Hour here, people, people, take your places. People, people, take your places.
Speaker: Welcome to the Moleting Hour. I am one of your hosts, Tony Gold, joined always with... Brandon Winninger. Did you have to think about who you were? I was thinking if I was going to... I was trying to think of what you said. Was it B-Dub? Yeah. I couldn't remember if you said that or not, and I was like, wait... It's funny if it's DJ B-Dub. Just go with my name. It's Tony G on mic. To my left, I got a name. I'll go with it. DJ B-Dub. And to his right, Matthew Goldmauer. You have no creative name.
Speaker: No. Oh. Your man. Matty Wait, what was your name? what What were the... Remember people had to say something to you at... it What beer fest was it? Was it at Meals on Wheels? Yeah, that was the Meals on Wheels. What did they have to call you?
Speaker: Roast Beef Lips? Something like that. it's Something like that. I think that's what it was. Because literally my my brain went to like... What do you call Cuntface? Meat. Meat. slice say Meat. the larva is closed oh nobody said con so all right p uh welcome to another week of the malting hour what a great way to start the episode how you guys doing lovely great you know it's been tough with uh jesus man what's wrong what's going on can't be real yeah you be real what's up real depressing yeah tell us what's on your mind what's wrong
Speaker: I don't know. I was like, breweries closing all the time. Yeah, that's the whole theme of the episode I'm talking about. just no i do I did have two days this week where it was just kind of... Crying?
Speaker: No, just felt like an existential crisis. Oh, no. Just like life Like nothing felt like it mattered. And then I woke up and then everything was gone. So crying. okay Is it because you live in America and that's why you feel that way?
Speaker: Mayhaps. You cry in your sleep. Maybe that's what happened. I cry myself to sleep, actually. ah Speaking of crying, yeah, this is not a happy episode. The book I helped the author just came out, though. Oh, there we go. See, there's something that's happy. You helped author, or you have a segment in It's the same thing. one of the authors. One of the chapters is written by me.
Speaker: great I know. I don't want to buy a book. Now I've got to cancel my order. So, english for to save us all the time, you probably got it on your phone. Just read us your chapter. That'll be the episode. We'll be done with this. That sounds like a great episode. I'm just going to sit here and drink while you read. I have the book in my car. Okay. what Again, why do you just leave stuff in your car? Bring it in.
Speaker: What a great thing to talk about. can look it.
Speaker: I'm going to teach you to podcast. only had one, so I didn't want to split it. Who gets the book? Do have to fight for it? You talk about the book. You don't fight for the book? No. that what you do with books? No, nobody fights over books. We do ban them. Ban them and burn them.
Speaker: Got it. Anyway, back the other depressing things we're talking about. We're talking about it. Aside from all the shit that Matthew does that depresses us every time we fucking hang out.
Speaker: It makes you appreciate life more. ah yeah. I appreciate life more when you're not in it. That's just how it works. Jesus Christ. Because you're just bringing me down, you fucking turbo kill. Hey, that's his name.
Speaker: Turbo kill. Hey, next time you see Matthew, he's calling him turbo kill. He's got to give you a crampus.
Speaker: You heard it here first, folks. Oh, Jesus. But yeah, no seriousness. Yeah, a lot of breweries have been closing lately in the Chicagoland area.
Speaker: and That's kind of a ah huge bummer, man. Not for Tony. He gets to hang out with new breweries.
Speaker: I don't even understand. I wrote that in my text. I'm so glad all these breweries are closing. Now there are new breweries and we can go to an interview. No, it's been... Oh, seriously. No, no. It's shitty. It sucks, man. A lot of cool places are are closing. Some unexpected. you know For me, fortunately, we were looking... planned poorly. I did not go to Beer on the Wall to grab beers for this episode.
Speaker: I planned on it, but I had plans Friday. was going to do it Saturday, but then after eating the biscuits and gravy from Goose Island, I got two pours of a bourbon county. I got little sleepy. So I went home.
Speaker: And napped. Got the itis. yeahp Sleep, slept for a little bit and then went and played top golf with my boss. Oh, there you go. It was fun. I only saw a picture of you in Virginia. Virginia's the boss. Virginia's the boss. I saw that picture. I'm like, oh, fucking cold. Yeah, no, the bays are heated. Yeah. It's still the way that the heat is.
Speaker: like Where I was sitting, like when you're not sitting there, the seat gets hot. Plus, so this was through a company that works on our forklifts at my job. and they In the last four years, they've invited Art and I.
Speaker: It was the first year that I got my own invite to bring guest. Oh, nice. so i brought Look at you. yeah Congratulations. Were you the plus one before? i was. Now I'm the big boy. Nice. I'm the big man. Look at you. It's fun. It's open bar for us. like Call drinks. i was just drinking Jim Beam and Diet Coke. And then we had a buffet of fajitas and nachos. Nice. Still not the plus ones over here. One day, guys. One day. Anyway, talk to Virginia, man. She'll she'll be fine with it. it's just I'd rather hang out with her.
Speaker: Actually, it goes Brandon, Virginia, Matthew. Top three. took I just happened to see Virginia more.
Speaker: She won't leave. Her name's on the lease. don't know what to say. I changed the locks and somehow I was in the lock. Stupid me. Lock her in there. But yeah, I didn't end up going to Beer on the Walks. I wanted to grab Illuminated and Weiner. I know they still have some of those beers there. I'm sure they still do. I would like stop over there.
Speaker: and grab some of Weiner. But i do plan on going to Illuminated before they are closing the door. So that's the first one over here at Northwest Highway, not far from us. Yeah, and they've got like June 26 or something like that. And they're not making any new beer, right? No. Well, and that's the whole thing is they posted like, hey, come out, spend your money, drink us dry. And it's like...
Speaker: June 26th must be like the stretch goal because I'm like, people come out, you're not have much after a while. That's a lot of beer. Especially if you're not brewing. like They have a lot of IPAs.
Speaker: What? And they have a lot of IPAs. Yeah. or but I still think they have beer in tanks, so rather than can, you can probably just go, okay, people are drinking faster out of tank or kegs just, you know, last couple canning runs. Just can you hook the tank directly up to the lines and be like, turn away. Hook it to my veins! That's essentially what we do. ter We have 15-barreled tanks in the in the cooler.
Speaker: What is this cooler that you speak of? The one in the back? Yeah. um So out of the 12 draft wines, 8 are tanks. Okay. oh Can we go over there now? if Yeah, we're still open.
Speaker: guys want to go drink some beers? Can we go?
Speaker: Let's wait until they're closed. We do more damage that way. want some of those wings. Don't we all? We Yeah. o we do yeah Go get some wings for us. Don't worry. They're in his car. um ah so Live out of my car, okay? you know I normally do, too, and i finally i' ah started I've stopped doing that. What if he actually did live live out of his car, and every time you go to his house, it's like an Airbnb he habitually rents? it's like
Speaker: Cat's not his. I just live down by the river, okay? Hey, there we go. We got it. We got the Chris Farley reference. I was waiting for one of us to say it. Hey. Hey.
Speaker: What are you drinking over there?
Speaker: A beer from the future. Ooh. Future beer. So this is another brewery that, unfortunately... they closed? are they closing? Are they closed to shut down operation already?
Speaker: I know that their kitchen was fully shut down. I believe... I believe everything that's in market is in market because they were the Glunz and Glunz isn't getting any more beer. I should call Clark because he's always got information. He'd look it up for me without me having to go on my phone.
Speaker: like I don't know shit. He didn't even know about St. Harris. um Yeah, what the hell, Clark? St. Harris. Okay. Errant, sorry. um I knew what he meant. Miskatonic Brewing is listed as permanently closed on the Google machine. ah Yeah.
Speaker: Well. Oh, yep. December 30th is the last day. They've been closed for a minute. They closed in December. Then how did we get a beer from the future?
Speaker: Well, yeah. so Well, so I found Miskatonic here at North Buena Deli, which if you've never had their sandwiches are fire. i'm sorry. I was reading something else. What? North Buena, right next to Barn Buena. Oh. It's a little craft bottle shop. Yeah.
Speaker: Lots of alcohol, but they also make all their own sandwiches that are awesome. Brandon, there's a little bit left for this one you want take some of this or do you want your own? No, I don't want a whole one. I figured.
Speaker: you so So we are drinking Miskatonic's West Coast Warlock Double IPA. Hey, cool pint glass, dude. Thanks. It's Metallica pint glass. I got it.
Speaker: I going sale tomorrow. I know. I'm on the list to get an email. You're on the list to get an email? Well, so I've got like i've got my presale This guy's never bought concert tickets. I've already got my presale card. Presale starts at 1 tomorrow.
Speaker: How much do you think it's going to cost? Fifth something members.
Speaker: A couple, two, three hundred probably. I think more than that. Where are they playing at? The Sphere in Vegas. Oh. And they're only doing one I think like eight six or eight shows. yeah It's every weekend.
Speaker: And I almost i was like, man, I don't want to be not home for Halloween. But I was like, they're doing a show on fucking Halloween. That's going to fucking be badass. um But yeah, so i I'm shooting for the first weekend in October. Yeah.
Speaker: they I'm shooting for it because I booked a hotel room. I was looking at ah tickets for the 15th or the 17th. I mean, I'm flexible, but... i know The reason why that is is that Virginia's birthday is on the 16th. I was like, you'd be mad if we went to see Metallica for your birthday at the Sphere.
Speaker: Oh, well, let me know because Becca was like... i'll go to I'll go see. yeah it was like I said no. that's what i was I told her no. ice trip well I was thinking when i was when i thought I was like wonder if Rebecca would go because obviously I'm not going to go just me and Virginia. I mean it would. sorry She doesn't listen to the show. yeah I actually don't have to apologize to her in here. I love you.
Speaker: Anyway, what are we drinking? Biscatonix's West Coast Warlock. Double IPA.
Speaker: So Matthew was scared. He thinks his beer for the future because wasn' it say? What does the sticker say on top? Well, it doesn't have a Best Buy or... well it says 3-13-26. what does that tell you?
Speaker: That we're living in the future. Actually, we're living in the past and the beer is from the future. That's a way worse movie.
Speaker: it's the best buy sticker. Anyway, um what are you guys think this? It still holds up pretty decent for pretty being 51 weeks old. my god, it's not 51 weeks old.
Speaker: You made it a year ago. It's negative one week old.
Speaker: We're back in reality, dude! The joke's done. It's done when I say it's done. It's really good, actually. know I've had... think I've had Warlock before.
Speaker: It seems familiar. like I mean, this is definitely more old school West Coast. um It's fruity. It's fruitier than I was expecting. I was expecting it to be like piney.
Speaker: It might have been when it was fresh. Oh my God. Well, I mean, that's a good point though, because this is literally we're approaching end of life for this beer. Well, end of suggested. life We've had a lot of really old beers in this show, but yeah,
Speaker: as For a double IPA, a double IPAs I think hold up fairly decently. But if you're like to your point, if you're going for like Pioneer, or you know you want you know high resin or whatever the case may be, i feel like that falls off.
Speaker: um And then you're left with more of kind of the floral notes of a hop. I mean, that's just in in, you know, some of the older ones that I've had, but you know, I, I'm not the director of shenanigans for a brewery. So I would know. You should be though. i know You should be, that would be great. No, if i ever lose my yeah new title change if I ever lose my job, I'm going to Trevor and be like, you need a director of shenanigans. It's going to be me. Here's my resume all created by co-pilot. Yeah.
Speaker: do use gemini no but I actually really like this like you still get a little bit of that bitterness on the back end um But you don't really have much of that oxidation that I would expect on a beer that's a year old so Well, there's package cold sword probably both It's pretty good job because to me. That's the biggest thing on is that you'll kind of get that waxy papery um Element as it gets old Kind of like you. you another You're getting wax here, paper here.
Speaker: Question. yeah More bitter.
Speaker: Yes. that was that the question question Now what is the answer? um No. Had you not known the date on this, would you have said, hey, something's off? Seems old.
Speaker: No. To me, this is still perfectly fine serving quality. It's within the Best Buy date, so it should be. yeah i mean i mean, we've had some that were, you know, five months old, six months old. Like, just literally a couple months after the canned date. And it's like, eh, they were questionable. This bad. yeah Yeah. I saw someone that I'm friends with on Untapped that had this.
Speaker: don't how often they brew this but they had this back in October, which I think would be fitting for the Best Buy date on this beer, for one that was probably brewed. we around October or November. The best buy is going to be in March. Yeah, six months. Yeah.
Speaker: So, not bad. If we're going off that, I mean, honestly, wouldn't know it's that old, that it's close to its end date here. How do... Okay. This is a... How do you do?
Speaker: Damn it, I forgot the fucking name we gave him. it oh Yeah, wow, that was so... Anyways. It happened just a little while ago. What name did we give you? you remember? Chickpeas. Fucking asshole.
Speaker: Fucking asshole is his new name. Anyway, real question, like when when when brewing, what is there a standard format to determining the Best Buy date, or do you guys just be like, meh?
Speaker: It's the last couple days, couple weeks. I mean, I'm the one that came up with pretty much all the Best Buy dates for most of our cores. And what it was, especially early on when I was with Trevor, was taking the beers, storing them at room temperature in a boiler room and in the cooler and then a Having a spreadsheet to make sure that I was marking down basically when we thought the beer was no longer good And for the most part Beezer I don't want going out into the market more than you know three months outside of Gluns, but typically it was
Speaker: still to our standards at six months. After six months, I had issues depending on if it was cold stored or in hot temperature whatever else where it really got kind of wonky.
Speaker: um But then I do the same thing with Cushy and Della and most of other beers. um And then nowadays we have a quality control program as well where we try to track all of that as well.
Speaker: and That was a nice way of saying we throw a dart at a calendar. Yeah. Tell them my secrets. no it the first time ah in the middle of, you know, just after COVID and things ah reopened, we got so many people asking like when the best buy date was on beers because COVID happened.
Speaker: And i really, like I just, you know, you could Google, you know, how things are. Yeah. um But what you learn is just depending on even if it's a keg or a can, the amount of oxygen is going to be a lot different. And so the there's a lot of variables. So I tried to do the lowest common denominator.
Speaker: um But I remember the only beer I refused to try, there was a bar in Wrigley. that reopened about a year after COVID. Bro, stop saying COVID so much. Jesus, we get it. The pandemic happened.
Speaker: I want to demonetize us. Oh, okay. Sorry. Go ahead. cover COVID, COVID. They You have to be monetized before you can be demonetized. He's not wrong. Fair enough.
Speaker: um But they had stored two Sixtals of Della in their boiler room in Wrigley. Whoa. And they go, it's been about a year. Do you think this Delozo kit? And I picked up the keg and it was like hot to touch.
Speaker: I couldn't pick up the keg. I went, nope, we're replacing that. And please don't store kegs in the boiler room anymore. What the hell? You should have been like, tap it now. Yeah. I wonder how that would tasted.
Speaker: Dangerous. On the dance floor is what they... It tastes like burning. It's Sam Dangerous on the dance floor. lot people say that. It would have fine. would have been fine. How long was for you? Fine. I got it. I got the Simpsons reference, man. Don't worry.
Speaker: Can't just throw Simpsons reference at me and expect me to suddenly respect you. Yeah. that was the case, i respect a lot more people in my life. And I know.
Speaker: True story. Because Brandon, Virginia... Not Matthew. You are not in the top three there, buddy. That just goes Brandon, man. Yes. Brandon and Virginia. Virginia's third.
Speaker: Sorry, Virginia. i mean just She doesn't listen. You can put me first anytime. That's fine. First in everything. it's right It's true. he is. First one I think about.
Speaker: when I wake up. Oh my god. i mean, she moved in and had to take my picture off his fucking ceiling. he was like I had to do that. Actually, when they started dating because the sex just got really weird. It's like, why is Brandon up there? it's like It helps me focus. always watching you.
Speaker: He's judging my technique. Perform your best. He's cheering me on. like, I expect better from you. Yeah.
Speaker: Well, thanks for listening, folks. This episode has gone off the rails earlier than expected. not a brewery that's closing, but actually I saw this today. Black Lung Brewery. they They are not closing, but they are closing their Grey's Lake location.
Speaker: I saw that they... When they closing that? Huh? Do you know when they're closing that? I think. I don't know if it had a specific date, but the i the whole point was like their lease was up. And they've got their other location.
Speaker: ah Well, now I'm confused. They have two locations. One's Round Lake Beach. One's Grace Lake. yeah Maybe it's Round Lake that's getting close. i'm looking at the Round Lake one right now. Yeah, see see which one has the message of... No, not that one.
Speaker: i don't see anything about that.
Speaker: Black one... Yeah, it's Round Lake Beach. Yeah, so the Round Lake Beach location is closing. yeah, there you go. They're closing that and consolidating to Graze Lake to folks more on that, which, like, and I commented on it, and I was like, you know what?
Speaker: This, it's probably fucking hard, but it's better than hearing that you're going out of business. Absolutely. Well, and that... you know I think we talked about other breweries that were expanding and now are not.
Speaker: And I think that that's a... Better idea? Yeah. Especially in the way that things are going with beer and craft beer. I think you guys were smart to not fully, when I say you guys, i mean Matthew Older, mean, you guys were smart to not turn that production facility into a full-fledged, like, we've got a whole other tap room now.
Speaker: I think it's a little safer, right? Yeah. I mean mean, it's still obviously risky having another property. Yeah. I mean, minimally I was told it was a quarter million build out, which given everything is probably at least double that. It's at least a half million. Sure. Um,
Speaker: I mean, I just, that was, I'm happy that microphone is still doing well, but that was hearing about them not opening up their kitchen when they had the signs up. like Yeah, you literally put the signs on the billet. was like, oh my God. I already put a lot of money into already, you know. Oh yeah.
Speaker: Well, they were, they were in demo. Like they were demo. You know what? But like, so here's the thing, like with expansion for a brewery, Like if the market, and and again, i don't know what the reasoning was for them not moving forward.
Speaker: um But like if you go to an area that needs, that could benefit from like a decent restaurant, like just having a, know, combining with the tap room is kind of like a no brainer.
Speaker: So I'm wondering like, but they already got approval from the city and everything. So I'm just, I'm wondering like what the factor was that was just like, I think it was the landlord. i think Mike, especially being in the area, wants to stay around Park It would be great to talk to him. Because he lives in Park Ridge.
Speaker: And so I know he has a good relationship with the city. and We're not doxing him, are we? Like, hey, shit! No, he posted, I think he's he posted it like in the post about it. He was like, you know, this is where I live and blah, blah, blah. Exactly. So I think he's still trying to go forward in that area. And they're doing really well. It's just unfortunate.
Speaker: Anytime, you know, if you don't own the building, even having to deal with the city is already difficult enough. So I would say at least he already has the city on his side there. Yeah. I think that's the biggest thing.
Speaker: Well, I hope something turns out for them. It would be nice to have a brewery in Park Ridge as well. I mean, parker and you were guys were talking you were talking about you know the need for restaurant.
Speaker: that's the other thing too. Like Park Ridge is a lot of, for a small area. I mean, actually Park Ridge is pretty fucking big. I didn't realize how big Park Ridge like actually expands. Like this is Park Ridge. Yeah. I don't, I thought it was fucking Norwich. Yeah. I mean, literally it's like right on the border of each other, Harwood Heights. Um, and,
Speaker: there's a lot of There's a lot of restaurants in Park Ridge. I'd actually like to see how many there are. And there's like a good amount of like places to get good beer as well. like As far as like craft beer is concerned, I'm pretty sure like all those places serve a de like have a good craft beer menu as well. Yeah, well, and I know Park Ridge, like up until...
Speaker: I mean, in the early... it was up in into the early 2000s. They were like... I don't think there was any liquor stores. Like, they were... They they weren't dry because they had bars. yeah Like, you know... Actually, I don't even know if they had bars.
Speaker: How long has Urban Fiddled been there? That's been a pretty good long time. mean, we're talking 20 years now. that's true. But, like, I remember, like, 20... literally, like, 20... Like, 2004, like...
Speaker: um There wasn't anything really in Park Ridge. I have a feeling it may have been dry for like quite month. And you get weird laws because that. Well, in Evanston too. like evanson No bowling alleys. Yeah. yeah That's weird.
Speaker: No riding your camel on the street. no No skipping. And I had to put my camel down because of that. I couldn't ride my camel anywhere. Poor Humpy. I miss Humpy.
Speaker: Was he a single or a double? Double. Oh, yeah. That's the luxury. You know what? I think I'm going to name this episode Poor Humpy. But put P-O-U-R. Drinking double IPAs on my double humped camel.
Speaker: I'm still trying to figure out what year they opened. 2016. So, yeah. Ten years. Wow. Yeah. We're coming with their ten-year anniversary. All right. Well, I'll leave this. And then maybe the second portion could be all the positive things. We're doing a ten-year anniversary. Oh, Jesus. Here's the old Irving plug.
Speaker: With three other breweries that are also 10 years old. All right, let's hear All right, look, guess which other breweries are 10 years old. don't fucking know, dude. Why not? You've been drinking beer more than 10 years. Not really. I've only been nine.
Speaker: so I'm a baby. In your face, motherfucker. I'm 21. Cruz Blanca. Oh, okay. Dovetail. dovetail. ah's sure don't you And you've got to guess the other one. Beguile?
Speaker: No. Damn. Goose Island? no they are more than 10 years. Ooh, it's 10 years. The Bad Blue? Half Beaker? No, they're more than 10.
Speaker: They make small cans. Hopewell? There you go. So you guys are all doing something together? Yeah, we're brewing a beer. it called gangbang? No, it's called Class Reunion. It's called the 10-Year Gang Bang. I mean, that's what happens at Class Reunion.
Speaker: What? I've never been to one. Have you guys gone to Class Reunion? Not yet. If you haven't designed the cans, just have it at the bottom. Like, guess what happens at Class Reunion?
Speaker: And then somewhere in there, it just says Gang Bang. It's like hidden on the can. You heard it here first. can't wait to check in that beer and be like, I heard it was originally called 10-Year Gang Bang.
Speaker: Oh, you're going to fired. So tell us more. Yeah. Go party. Tell us more about this beer. Do you promise? so if I promise to check that in as a 10-year gangbang? Yes, I do.
Speaker: It is going to be a lager because put it in there there are a bunch of viewers and they all love lagers. Of course. They're still writing the recipe right now. But I believe it is going to be... um name It's going to be somewhere in between...
Speaker: Kind of like a doji and a Mexican-style lager. Huh. You know, Hopewell makes some really good lagers. Their Pilsner is really, really good.
Speaker: Nice and crisp. It's just called Pilsner. I like Little Buddy. I have another stupid question. Brandon, there's no stupid no question. maybe Just stupid people. Yeah. We'll let you know if you're stupid. So then I won't ask Matthew. No. I mean...
Speaker: How does it work like when when you do a collab? and This seems like a stupid question. It's not. know you're wrong. Who writes the recipe? And then you're like, they're still working on the recipe. Does somebody look at it like,
Speaker: I think we need a couple pounds less of ah otter. and like te cause like is Do you do a test batch first? Or do you like just be like, hey, this looks good. Let's fire it, bitch. I mean, it is much more like they're brewers. Everyone already has brewers.
Speaker: You know, mainstay beers recipes and yeah and beers that they've already tried that are very similar. In this case, a lot of times it's, you know what are the main hops that you guys use? Do you have any batches? So like we have contract hops of Citro Mosaic. So we might really like the hops that we have and we might give it to someone.
Speaker: Someone might have a house strain yeast and they want to use that. But yeah, it actually is very much kind of just going back and forth on, you know, how much bags of malt you want in some. We're working on a collab doing up in Wisconsin with a brewery, and it's basically that.
Speaker: But to me, that's that's the best case scenario for collabs, in which the brewers actually do talk about the recipes and what they want, and the dry hopper process, the yeast, everything else, because...
Speaker: In other jobs, I've seen collabs work out where it's just someone that wants to do a collab with someone because they have a name. And they're like, cool, we'll put your name on the label. And that's it. They don't talk about anything else. They never hang out. They don't do anything. It's just like they're a collab by name only.
Speaker: So I actually much prefer, like when this happened, Trevor had all four owners from the breweries sitting together and talking about what they wanted to do. And they're just talking about what kind of beers that they like and drink and their favorite styles to make. And usually, at least for us, we want to make a beer that we haven't quite done and or Trevor wants to learn something about a particular style and so oh this case it's you know still using more corn in the lager and I think that's something that we've seen a few times um if you've had the a Mexican style lager that we just did walking west yeah that was also ah he's got some it's in his car actually drank it on the way over in my car that's fuck yeah don't do that
Speaker: It was parked. Arrest him. I was in the passenger seat. At what point, like, when all of, like, I said the owners got together, and, know, it was a brewery, they're brewing as well, obviously. At what point, like, when everyone's discussing, like, you know, what, maybe something from one beer or another beer, are like, now is when we gangbang
Speaker: Beforehand. Great. I think it's a good time to take a break. They do it in the mash. They do it in the mash. Hey, guys, want to smash in the smash in the mash is going to be our name.
Speaker: Write it down. Trademark, trademark, copyrighted. No, but you need that post-not clarity. Okay. And we'll be right back.
Speaker: fair fire in her eyes foam in her hair said girl i got a back row plan she said boy i got a 10 year can we built a little bar in my old red barn copper in the corner barley in the jar mash on monday pull on friday living on love and a lager highway it's a 10 year
Speaker: And we're back! My favorite part of that song is mash on Monday, boil on Tuesday. He's doing kettle sour.
Speaker: my favorite part of that song is mash on monday boil on tuesday he's doing a kettle sour said boil on a Friday. Oh yeah, Bash Out Monday, boil on Friday. he's blue dude i was like, what kind of fucking beer are they making? He's doing a sour.
Speaker: Or they're A super sour. Or they just don't know how to fucking brew. Longest boiled stout ever. It's a 10 year gangbang. He, his girl, the beer, and his pals.
Speaker: You know, AI is wasting so much of our water. But let's be honest. We're going to die way before the water runs out of the way the world is going.
Speaker: so so You want the slightly good news on that? Yeah. It's not wasting as much water when you do that shit. Oh, good. It's all the training. So it's them consuming all of the internet that's wasting all of the training the AI that is using all the water.
Speaker: And then they just are like, well, we don't want to... pretend that we've wasted all the water and now you use it so they make you feel bad for using it, which, I mean, should, because they are, but like... Hey, look, I'm not taking any money away from any shitty country band unless this song becomes famous.
Speaker: And if this song becomes famous, well, I got to be honest, they deserved it.
Speaker: What's your AI band name? So you have Asa Phelps. what What's your AI one going to don't have one. Damn, that was loud. That was good. That made me clipped. I don't have one.
Speaker: don't have one yet yet. I don't have one yet. Yeah, you're going to get 20 million views. Oh, man. I can't wait for 10-year gangbang to win a Grammy.
Speaker: Just put it on Spotify. I probably should. I release it under my name. I'm going to try it. going to see what happens. I'm going to try and post it. And if I post it, we're going to link it. Whoa, whoa, whoa. We get credits on this, right?
Speaker: Brandon does. um So we we we had been talking about breweries that are closing. Does anybody know what's going on? And and not a brewery, but...
Speaker: ah A significant place for breweries. District Brewery Yards. I know Wheeling closed, correct? i think they're done. The one in the city... There's Groupons for the one in the city still. well The last I heard about the one in the city was that they weren't going to be brewing there anymore. were going to be brewing bringing in other breweries and still operating.
Speaker: Huh. But maybe that's the least thing. Maybe that's a it's actually doing well. We just... Didn't want to have to deal with the logistics of brewing. I don't know. But that was the last I heard. I thought it was completely closed. down everywhere. No, like the Chicago one's still been going as far as that. And like I said, like I saw a Groupon literally last week or two weeks ago where it was like...
Speaker: 40 bucks for literally unlimited. Hey, drink whatever you want. Like for X amount of time. I don't know if they give you like a special car. Cause I, to be honest, I'd never been to district. butte iard I've been there before. It's it's a pour your own. right Yeah. You're, you're paying per ounce. All right. Challenge accepted.
Speaker: Oh, let's do it. $40. with forty dollars Time limit? How much? I mean, i I don't... Maybe it said like, hey, you only get... sure it tracks us. You only get 5,000 ounces.
Speaker: All right. So it tracks all three of us. We get like three hours. Whoever drinks the most amount of ounces gets a crampus. Here it is. so Okay. pour your own Pour your own unlimited tasting up to 40% off.
Speaker: Pour your own unlimited tasting for two. Not valid Saturday. $46. $46. forty six dollars Pour your own for three. Not valid on Saturday. $66. Hey, guys.
Speaker: We don't get fucking money from Groupon. Do not buy this goddamn Groupon. Unless you want to save money and... Tell them to give the malting hour some money. yeah Saturday only pour your own unlimited tasting for two, valid till 3 p.m. So you could be fucking rocked for $48 by 3 p.m. So I'll tell you this.
Speaker: And this is me being real because that's what we do here. We only speak real on this podcast. I've gone to District Brew Yards. I don't like the pour your own situation. it It felt very expensive for a very small amount of Well, a so it it i will say that it depends.
Speaker: I mean, I don't know what their model their model is, and I don't know what they're charging proportion like per ounce or whatever. But i like the first one I ever went to was in San Diego. Bear something? and I went to a one that was an arcade San Diego. It was not an arcade. you used to live there for a minute or two. But so...
Speaker: Um, but that was a poor year on and I was there for work and I like went in there and it was, it was great. I was in there for like an hour or two, like after work and was just sipping on stuff. And I think I paid like 20 bucks, which was great.
Speaker: And like, I didn't walk out like wasted or anything, but like, I like truly went in just to sample stuff and try stuff out. Cause think they had like Russian river and like some other stuff, but like, That was good. And then there used to be one, i don't know if it's still there, but there was one on like North it by North and North Avenue and Damon in the city. That was a poor year own.
Speaker: Yeah. And I did that. And that wasn't crazy. The nice thing about it is like, you know, like Becca was with me and she doesn't drink a ton, but like she wants to try stuff.
Speaker: You know, we get a card, you know, she can have couple pours or whatever. I mean that is, like, one of the benefits of that, for sure. But then again, like, for people that... Like, I'm sure there's people that go in knowing what they like, and they're like, I'm going to pour, you know, 16 ounces, and I'm going to pour whatever. Like... And then it adds up, you know?
Speaker: So, I don't know. Like, again, like, I i found it reasonable, like, the the two times I'd gone, but again, I've never been to District the Rear Arts. They may have a higher... and And again, it could be just the cost of what they have and like they just need to make bank.
Speaker: But maybe it wasn't high enough if they're not, you know, around. Yeah. Yeah. I'm not sure what the business models were with the breweries and like Twisted Hippos down there around the bend. um Wasn't quite sure, you know, how the business works on that.
Speaker: But. The price per ounce is a little bit more expensive, but I'm sure, like, you save it if you you're not tipping because you don't have a server. I don't... My problem is I tip no matter what. Yeah.
Speaker: Well, yeah and then... I get black coffee and I tip $3. It's bad. And it's pour your own, like, I went to Panera and they gave me a cup and poured it myself through the guy, Tanner. Hey, thanks for your help, buddy. Yeah.
Speaker: Have a great day. Thanks for the cup. um But yeah, I mean, i it literally, i like kind of like you said, like you know there there is no tipping, but I feel like, if I remember, at least the one in Chicago, I feel like there was a tip line on there and I was like, what?
Speaker: i mean like you like They ask you to bring your own glasses back and put them in the buckets and like all that stuff. I'm like... I get it. You know, somebody's there and like... And i those people are like... The people that are there should be there to like answer questions and know about what's on tap.
Speaker: i am Which is hard because like... I swear the place we went... Like the one on North and Damon have like 60 beers on tap. Like there's no way you're going know like all that shit. You and I could. If we worked there. Totally.
Speaker: But it's also like... It's also like, you know, you go there and you do that. Like, oh I think you're you're more paying for the experience, which is stupid because you're paying to pour your own beer. But I think there's people out there that enjoy that, would say. mean, the idea to me, yeah. Yeah.
Speaker: Wait your turn, Matthew. ah The idea to me is i like the idea. I like the idea of like being able to like sample a bunch of different beers, you know maybe not doing a full pour. And if you like one, like, oh, cool, I'll get a full pour. It's just when Clark and I went, we both were just kind of like, that's really expensive for like four ounces. Yeah.
Speaker: We like you know were just doing small pours of beers. I'm like, how did already pay like 30 bucks? I will say this. The barbecue ah food they have there is fucking delicious. That is worth the visit itself. Did you go to the Chicago one? yeah Yeah. I'd only been to the suburb one.
Speaker: That one was really good. I wasn't far from... i don't work or where When I was Wheeling, I didn't work far from there. I still work in Wheeling. I'm trying to phrase that better. When that one was open, I wasn't far from it.
Speaker: Good job. All right. New business idea. Oh, good. we taste Smoke your own barbecue? I mean, you can do that part. Because, yes, you can make delicious food. You have to stay there for hours and wait for your food to be done. I've got smoke this for 12 hours. Pour your own beer. You can keg cocktails. You can keg wine. you can keg Frenette.
Speaker: Let's just do a full bar. Pour your own. Oh. So then you're your ah cocktail Matt Manhattan's, pour it right off the draft. Well, they're all the best. Along with the beer, with the other things. Yeah.
Speaker: right. Well, get on that, dude. And then we actually price it you know accordingly and not up the ass. I'm sorry, what? Ten-Year Gang Bang. Ah, great song. I love that band. By the way, the name of the... Never mind. It's the off-the-mic thing. Yeah.
Speaker: I'm Tony. Tony G on the mic. Ooh, so close. Man, I still don't remember what we called you. If anybody can message me right now as I'm recording this and tell Who's hacked in and is listening? Hey, speaking of ah hacked in, let's talk about this beer we're drinking. i don't know how that factors into what I said. um So while we were talking about breweries that have closed, you know, breweries here in Chicago and, you know, throughout the United States have had ah struggles with the pandemic and landlords and whatnot. And one brewery that we've talked to a handful of times um has found a new home and we have yet to have him on. We've talked to him about doing it. We still haven't done it.
Speaker: Sorry, dude. But I happened upon six pack of their beer, which I haven't found in a while. So it's cool to see that they've canned some beer. It's our friends, Lake Effect, who have flourished, who had to shut down for almost, was it two years when they moved, right? Roughly, yeah. Almost two years, and they're opening up now in Avondale, and we're drinking the Avondale, because they're in Avondale.
Speaker: It says Avondale. Yeah. Get it? Avondale. It's a pale ale. um I had this on tap, fresh. Brian, I believe you may have had it as well. I did. It was nice to see this over here in the neighborhood. that He's you know bringing beer back to the neighborhood where Lake if Effect started back in 2011. I'm going to read this description. Avondale. Brewed in Avondale. Our new home on Milwaukee Avenue. This American pale ale is bursting with citrus and pine notes with low bitterness over a base of Midwestern pale malt.
Speaker: Easy drinking. And it is 5.8% ABV. And you guys know I love a good pale ale. And this one I really enjoy. I do like it. Now, I will say this.
Speaker: ah know it's because we had the IPA and we went to this. But umm remember this being a little bit better on tap. And i do like it. guys satin what do you What are you guys thinking of this?
Speaker: I mean, i i really like it. i The biggest thing I was thinking about, even though it has like that really dark hue, almost into that amber color, not nearly as bitter as even that Miskatonic. And so I'm wondering if maybe that is having that big West Coast double going into that pale ale that you're just like, oh, this is nearly as big, but it's very drinkable. Absolutely. I'm almost done with mine.
Speaker: Yeah, it goes down real easy. A little too smooth. What do you think about ah the color there, though? It is not what you would expect from a pale ale. A pale ale I expect to be more...
Speaker: Lighter yellow straw. This is like dark straw. You're like you're right. It's getting like closer to amber color. And amber is the color of your energy. I ah love i listen to the album a lot.
Speaker: You think Spotify is going to shut us down for this episode because did that? Well, now that you said that. Whoa, amber is the color of your energy. Do you think who that is happy is happy that 11th?
Speaker: nine eleven happened when it did instead of on march eleventh
Speaker: I did do that TikTok, right? I think it was TikTok. Release this episode in 10 days. thought you were going to say release the Epstein files. Yeah. I mean, you released the Epstein files. I don't care who's in it. You know who's not in it? You know who's not in it? Me. Us.
Speaker: So we're okay. Well, Brandon and i I don't know about Tony G. I'm not there. Tony G is definitely not in it. He is not interested in any island like that. Oh, buddy.
Speaker: Now, Ace of Phelps. like I trust him as far as I can throw him. Yeah, this is good. I'm really happy for Clint. Things seem to be going well over at the new Lake Effect spot, and...
Speaker: We will be in touch with him to have him on the show. We've been, we wanted to do it since he was going to open up the new spot. Now that it's been open for almost a year, it seems appropriate. We probably should do it. um Yeah. um They, they have something going on like every single day on Tuesday. i think it's Tuesday nights. Yeah. It's bring your own vinyl. One night's like bring your own vinyl in. It's like listen to records. let me see You're about to say bring your own vodka. Hey, it's bring your own vodka. That's here. Yeah. Every night. That's coming to your bar down here. Bring your own vodka night. Don't touch my vodka. Can we do that? can we do a bring your own vodka night here? Bring your own whatever night. Every night. Any night. Bring vodka. Whoa. i want to bring something else. would you say? want to bring drugs. want to bring mushrooms. We're going to trip balls. At least bring gin. We're all going to trip balls. Bring your own mushroom night. We're going to do mushrooms. I brought portabellas. Dude, it's not mushroom. mane.
Speaker: Lion's mane.
Speaker: In a sake pan. I brought psychedelics. I thought it was that type of mushroom. Can we still make pizzas? Whoa. Could you make pizzas with psilocybin? Yeah, you can. You throw them on after they've cooked, though.
Speaker: Oh, I think. know. I've never done it before. Dude, I've just eaten just mushrooms straight up. i don't what tell Alright, so let's go around the horn. this is netflix This is Matthew's segment that we've given him. give There's your horn. Thank you. We went around it. Alright, next up. me something that brings you happiness in the beer industry. Someone opening, someone doing something else, someone making a fun beer. What is making you happy?
Speaker: Um... Interesting question. Alright, I'll give you time to think. Thank you. Yeah, because that's all we have is time. Time. Funky Town.
Speaker: Funky Town is getting their own space. Yeah, that's fucking awesome. And I love that they're getting a little bit more love. They're doing some great beers. They're getting more space. It's going to be at a great location.
Speaker: And to me, they're bringing the energy that I want to see in the beer industry right now. They're having fun. um They're hitting people in markets that haven't tried beer before. And I see people getting excited when they try their beer. So I love that.
Speaker: Oh, nice. This is stupid. You guys, Old Irving still makes me excited about beer because you guys always release something really good. This is not a plug. this is I would have said this even if you're not here, but Old Irving still makes me really excited about craft beer because you guys continue to bring out stuff that people enjoy over the years and the new things that you guys try is super exciting.
Speaker: And I'm super excited for Krampus this year, seeing the Eagle Rare being used. that barr I just did try the 20.2% Krampus that we put into barrels. I'm sorry, what?
Speaker: Yeah. What are you calling Fuck up your Christmas Krampus? No. Christmas Krampus. I don't know, but Tim brought it over and he's like, Trevor Matthew, you need to try this.
Speaker: And Trevor sipped and he's like, yeah, that's good. And I just sat there with my coffee in the Krampus and I had probably like four ounces of it. And I went, thank you. He walked away. That's what he was trying to show. He turned away because it's a podcast and people can't see when you do things.
Speaker: I left the pause for dramatic effect to let people use their imagination. I think that people are smart. You don't know our audience.
Speaker: You have an audience? Sorry, Clark. Brandon. I still listen. yeah I stand by my statement. Brandon, around the horn, what makes you excited?
Speaker: Mondays. Fridays. Oh, about beer? Are you talking about the breweries, different day beers? Yeah. um Honestly, it's weird because... like my mind has shifted into like, what are the other possibilities? And I, I'm excited that there's more places like trying and putting out like non-alcoholic versions. Um,
Speaker: there's better options coming out um and they're good. ah i think, and and for that, like, I feel like it gives a lot of breweries, you know, like another market to go into for for people that don't drink as much um or just or don't drink. um so yeah,
Speaker: that that world is expanding. And like even the world of like the you know the mocktails that are canned and things like that, um some of them are good, some of them are not good at all. But like I just feel like there's you know people are pushing and putting things out and just trying to see what sticks. And you know we will see that same like that balance will come again. like we're the The ones that aren't that great will will fall. and That sucks. But
Speaker: The fact that people are out there pushing and trying, like, you know, if you're a normal, like a standard brewery and you're trying it, you know, and if it doesn't work, you like, you've got your standard stuff to fall back on. um But like these places that are just go hard with, that's all they do. Go brewing. Yeah. Well, go brewing, like athletics, things like that. Like they're, they're putting stuff out there and you know I would say most of them, like they're probably 80% good. yeah you know There's some that are just... like they They just missed the mark. um
Speaker: Doesn't make it necessarily bad, but it's just not what you want um when you you go to drink like something that's called an IPA and it it just doesn't feel like one. um But I feel like we're we're getting into that into that world where things are getting better and tasting better and Yeah, i that I like that. Have you tried any of those? now The Yearbeers? No, I haven't yet. I forgot all about those. I mean, we we tried the ah Ninja vs. Unicorn at A1. Yeah, we did. and that was I love that. I love that they were doing that.
Speaker: Yeah, i mean and again, like again Pipeworks... puts out solid beers and they went into that world and they made a decent one. So it's like, don't shit on them. Like there, there's a market there. They know that.
Speaker: And they're trying to reach it. Especially but like if somebody puts something out in J like, you know, they release something to come out in January for dry January. Like they've got, you know, they've got numbers to fill. They've got people to fucking feed. Like, you know, they're, they're doing stuff to try to make money. And I get that.
Speaker: So make something to support the people that are doing like dry January. Like, hey, here's something that can get you through the month. wow you know You're still supporting local businesses that are totally shutting them out for a full month of no sales. Exactly. And i mean and and that was my goal like when I started be you know dry January. I was like, like I want to try different stuff. like See what's out there.
Speaker: Yeah. And and like it's not a fad at this point. No, we're beyond that. yeah It's not like the dry IPA or the brood IPA. Yeah, but like... So stupid.
Speaker: Yeah, I mean, there's just so much stuff now. like Again, you go to Benny's and there's a whole section and I'm like... Excuse me, some of them are like packed up. I'm like, nobody's buying that. oh And like every time I go, I'm like...
Speaker: What really, like again, freaks me out is like the the like the whiskeys and stuff like I've not done that. Yeah. oh yeah I've done some of the non-alcoholic spirits. Beginning of COVID, that's when I actually gave up alcohol for the longest time. And my friend, she loves making cocktails. I was living with her. And so she actually built an entire bar out of non-alcoholic cocktails.
Speaker: And so what we would do every night is we would make non-alcoholic cocktails. Okay. That's fine. And... When you get to the base route of how you make cocktails where you just need something bitter, something sweet. Yeah. Like once you understand the base principles of, I guess, flavor what you're looking for, you can actually do a lot of things. And of the things that alcohol ends up doing is it provides kind of like this really rich kind of base and different things. But one of the things that you can make up for that is carbonation, sweetness, citrus.
Speaker: And so if you increase those dials, you can kind of make up for the fact of not having alcohol. Yeah. Uh, my biggest issue was a lot of those bottles were as expensive as a whiskey bottle. Oh yeah. They were like $40. That's my biggest issue is yeah it's hard to be sober and want to drink something that's really interesting to that level when,
Speaker: i don't know, you have monsters right here and you have you have non-alcoholic drinks that are in the beverage yeah market that are you know pennies on the dollar. yep I mean, me just doing like carbonated water with a splash of lemon is a mocktail for me. like You know what I mean? like I don't need to buy a $40 bottle of non-alcoholic vodka. can just pour rubbing alcohol. I'll smell rubbing alcohol while drinking that and I feel like I'd already accomplished what I was looking for.
Speaker: Well, one of my favorite ways, if you're interested, look for the bitters that are not alcoholic. There are some that are very, very alcoholic. We've done that now. Yeah, Wisconsin. Yeah, we did that. But you can get bitters that aren't alcoholic. And then I would say ah do some of the sparkling water with lime. Add some bitters to it. like That is one of the simplest ways to make a mocktail. Just some not-alcoholic bitters. Try that. o It's a good idea.
Speaker: I also like just drinking bourbon at night. is that Is that alcohol? No. All bourbon is not alcoholic. Ooh. Good to know. don't know if you guys knew that. Oh, sweet. So can I have that bottle of Buffalo Trace in your car? No.
Speaker: let me go Let me go to my car and get it real quick. Yeah, why do you keep alcohol in your car? Because I drink it while i'm driving. Hey! That's what I do, guys. That's what I do. Tony G. Tony G on the mic, ready to drive, drinking a bottle of bourbon. What's going on? You know what mean? What's going on?
Speaker: What's happening? We're going and further off the rails. This might be the most unhinged episode we've ever done. Indeed. No. No, no there's but no it's not it's definitely not. a Tim and Trevor aren't here. That's true.
Speaker: That is true. um But a couple other fun things. I was like, Saint Laurent is expanding. Yes. I'm excited to see what they're doing. They also did some those eight-ounce cans in ah with the barrel-aged beer.
Speaker: I love that. Oh, yeah. Talking about Funky Town. and I think Microphone is still going to be able to expand and do more things. um i know there's a couple of the breweries opening. i just can't think of the names at the moment. But, yeah, I'm excited to see what this next, hopefully, fun generation of breweries coming up is. Because this has been a hard couple months. So, I'm hoping this summer has a lot of really fun breweries. Yeah. in Which we should also all go to Luminated.
Speaker: You're okay. Yeah. ah By the way, Matthew thought you lived, like, right next door. To illuminated? Yeah. Ten minutes. It's not far. It's not like for us to go there when you're telling me at like 6.30 when about to eat dinner.
Speaker: By the way, made a delicious beef stew today, guys. Very good. Why'd you put beets in your stew? Sorry, I don't punch you in the face. Asa Phelps made it. Get it? to my ste I also did meal prep. That was good. as I also did meal prep breakfast sandwiches for all week.
Speaker: I ate some egg muffins. Low carb muffins. Did you so syringe some maple syrup in them?
Speaker: not making McGriddles. but By the way, though, if you're listening to this on Monday, if you have the McDonald's app, it's a $2 McMuffin. It's National McMuffin Day. What? i don't need it because I made my own.
Speaker: Did Trump sign that into law? I think so. No, that's the Big Mac law. Cold Big Macs for the men's gold. yeah It's been my favorite thing to see Stanley Tucci just like just whining and dining the women's team and them having the best meals, everything else. And then you just see all the men's hockey players and they're just eating like a sad... Big Mac.
Speaker: Big Mac's not even that good. No. Hey, it's speaking of Big Mac, can you talk to Chef and bring back the fucking Big Mac Crunchwrap? The cheeseburger Crunchwrap you guys did last year?
Speaker: I don't remember this, but I want that. I remember the Crunchwrap. I remember the Big Mac. I don't remember the two combining. Pretty sure there was two. The two fucked? I could be wrong. there's ah There was a burger Crunchwrap you guys did that was fucking delicious.
Speaker: Yeah, want that. Yeah, well, talk to Chef. I'm pretty sure I sent you a text about it. All right. We've texted lot since then, so i don't know how easy would be to find it. Actually, i bet you I can go through our pictures and find it right now.
Speaker: Good content. This is great content. A Big Mac? You looking for a Big Mac? Or the Old Irving thing? old Big Mac. Crunchwrap. It was like a burger crunchwrap. remember it. I didn't have it, but I do remember that. Right? It was a Crunchwrap that was also a Big Mac. a big and Look, I'm already at Halloween.
Speaker: This is great. Perfect. well There was the pizza puff. The pizza puff was also very good. It's a picture of me while we were camping.
Speaker: It was such a fun time. 4th of July. Never forget that.
Speaker: 250 year anniversary this year. I know. I didn't know that until Trump told me. Oh, I have a picture of the half of it that I've eaten. Didn't happen then.
Speaker: There's only half. there's February 14th, 2025, the weekend special was a double cheeseburger crunch wrap. Yeah. Prime ground beef, blend of brisket, short rib, and chuck, American cheese, thousand-pound dressing, pickled tomato, romaine lettuce, shallot, and a crispy tortilla wrapped in a...
Speaker: ah crispy yeah Crispy tortilla wrapped in a flour tortilla and grilled. It's over the side of house-made tomatillo salsa and crispy garlic fries. Chef doesn't like redoing things. I don't give fuck, dude. So what about a Whopper?
Speaker: He likes a Whopper. I love a Whopper. i actually choose flame Flame grill. you whop Do you guys have a flame grill? Yes. I know. That was a joke. Jesus. Do the listeners know?
Speaker: The listeners know that nothing I say is real. oh Are we all AI? Duh. Anyway, it's been a great episode.
Speaker: Brandon, I love you. Love you too, man. Matthew, i love you too. love you. And also, just so you guys know, I did want to have something special played. It is the new multi-hour end song. I've never heard this. The band just sent it to me. I asked them to write a new song.
Speaker: Here we go. you guys ready? Sure.
Speaker: Friday night, taproom glow. Brandon's got a flight. Tony's in the know. Two mics up and a foamy pour The talking hops history and asking one beer more It's the mouth cleaning our sippy Don't you waste that power Every story, every sip From the can to the tip of the lip Raise a glass, don't be sour, swing along
Speaker: Here comes Matt with a warm six pack, takes one sip and he sends it back, calls it fine like he's king of taste. Brandon rolls his eyes so hard, Tony mutters, what a waste.
Speaker: Too much foam, he starts to shout. He sends the glass and spits it out. But the crowd leans in for a better view, cause the real fun starts when they drag Matt through.
Speaker: Every story, every sip From the can to the tip of the lip Raise a glass, don't be silent
Speaker: Brandon says, Matt, sit down, try this one Don't you frown, Tony grins, it's crisp and clean Best little agger that you've ever seen Matt says, mmm, I taste regret, they say That's just your palate, pet
Speaker: Spotlight hits on a silver tap, house favorite on every lap. From the north side where the brew runs true, old urban on the label and the crowd shouts too. Clinking glasses laughing loud, sponsor's name rolling through the crowd.
Speaker: Matt says I don't get the fuss, they say good, that leaves more for us.
Speaker: 10 hours sipping, don't waste that power. Every story, every sip, from the can to the tip of the lip. Raise a glass, shout old Irving, this is liquid living.
Speaker: One more round and fade to talk. Footsteps ring on the sidewalk. Walk. said three verses guys.
Speaker: Wow. Melting. Well, i need to talk to the squirrel nut zippers because I said malting. And they definitely didn't drag you as much as I wanted them to.
Speaker: No. They like me. Because I like the squirrel nut zippers. Well, they don't like you. Anyways, see you next week. Bye.
Speaker: and her eyes foam in her hair. said, girl, I got a back row plan. She said, boy, I got a 10-year can. We built a little bar in my old red barn.
Speaker: Copper in the corner, barley in the jar. Mash on Monday, boil on Friday. Living on love and a lager highway. It's a 10-year
Speaker: And the beer we drank Every jar we fill Every toast we raise From the first sweet sip the frothy haze We've been brewing up trouble Raising our cans Ten years deep With the same loud clan You're ten year gang Bang me my girl This beer and the whole dang gang
Speaker: Got hot, her hops got strong. Keg got tapped, knives got long. Stamped our name on every dusty crate. Sold a little love, love and amaze, and they ate up straight.
Speaker: She's got grain dust on her sunburned skin. I'm kissing her quick, then we mash back in. Sweat on the floor, in the rafters. Chasing that
Speaker: We'll be right back.
Speaker: In the whole dang game here's to the batches that blew up the ship here's to the nights we can't fully thread here's to the love that never went flat to the farm on your lip when you laugh like that
Speaker: and the beer we drank. Every jar we'd fill, every toast we raised. From the first sweet sip to the fobby haze. We've been brewing up trouble, raising our cans.
Speaker: Ten years deep with the same loud plan. Yeah, ten year gang bang me, my girl, this beer and the whole dang gang.
