BeerWise Podcast

Ep. 50: Danielle Vergnaud-McKinnon of Sky Puppy Brewing talks about bats, walls, and community building a brewery

• Mark DeNote / Danielle Vergnaud-McKinnon • Season 4 • Episode 50

Share episode

Send us a text

A crumbling Ybor firehouse. Three brick walls and a floor of dirt. A bronze bat that sparked a movement. We sit down with Danielle Vergnaud-McKinnon of Sky Puppy Brewing for a vivid look at how design, community, and patience turned near-ruins into one of Tampa’s most thoughtful taprooms.

Danielle shares how her retail and visual design background shaped the brewery’s “brewhouse vista,” a mezzanined stage that lets guests see stainless, follow the process, and connect the dots from mash to pint. We dig into Sky Puppy’s rotating gallery wall—where 100% of sales go back to local artists—and the monthly nonprofit partnerships that make the space more than a bar. From a wildlife photographer’s owl showcase with Owl’s Nest Sanctuary to a year-long artist reunion, the taproom doubles as a welcoming gallery that lowers the barrier to both art and craft beer.

We explore the brand story behind the bat, inspired by sculptor Copper Tritchiller’s humanized forms and a serendipitous act of generosity that pushed the brewery dream forward. Danielle walks us through the naming ethos, sky-and-bat label art, and the curated 13-tap lineup at 1313 E 8th Ave. Expect crisp lagers, pilsners, and West Coast IPAs alongside Scotch ales and side-by-side American and English barleywines—served with education-first hospitality: samples, aroma coaching, and palate mapping that build trust. We also get into the gritty build: excavating 21 inches of earth, bracing historic brick, and the hilariously stubborn reality of moving grain upstairs before the stairs existed.

If you care about brewery design, Ybor City history, community-building, and style education, this conversation is loaded with insights. We talk growth without distribution, why Sky Puppy remains direct-to-guest, and how a neighborhood brewery can become a civic gallery where curiosity thrives and culture compounds. Subscribe, share with a beer-loving friend, and leave a review to help more listeners find the show.

SPEAKER_02:

Hello and welcome back to the Beerwise Podcast. This is the podcast that looks at what's going on in the world of Beerwise. I'm your host, Mark Dinot. I'm the editor of Florida Beer News. This episode I'm joined by Danielle Vernio-Makinnon of Tampa's Sky Puppy Brewing. Sky Puppy Brewing is located in the Ybor City area of Tampa and was founded by veteran brewer Matt McKinnon and his wife Danielle. Danielle sat down and talked about opening a brewery in one of Tampa's oldest brewing areas and the meaning of community and the growth and development of Sky Puppy Brewing right after the team celebrated their first anniversary. Danielle discusses how her background in retail and visual design contributed into transforming Tampa's second firehouse into a brewery, following a three-year following a three-year journey of finding it, designing it, and finally opening it. But before we get to the interview, I need to thank Coppertail Brewing for their sponsorship. Coppertail Brewing has been making Florida-inspired and Tampa Brewed Beer since 2014. Enjoy a free dive IPA, Unholy Triple, Cloud Dweller Hazy IPA, or Night Swim Porter and distribution throughout Florida. Thank you also to Barrel Aged Media and Events. Barrel Aged Media and Events hosts beer tours, curated tastings, and other beer events wherever beer can be enjoyed. From in-home tastings with friends to a special beer day party or even corporate retreats or dinners. Visit BarrelAged Media.com for more information on how we can add more to your next event with craft beer. And now here's my conversation with Danielle Renio McKenna. Alright, well, Danielle, thank you so much for talking with me on the podcast. I'm really excited to be in the space and talking with you about Sky Coffee.

SPEAKER_00:

Yeah, thank you, thank you. I'm excited to have you here. I think it um is a tribute just to the culture in Florida and how you're helping expand it and bring light to it. Thank you.

SPEAKER_02:

Um honestly I think we could have recorded this over Zoom, but there's something special and something unique about being in the space and uh when it's all quiet and then no one's here, but also just the feel of it really brings an extra layer, I think. Yeah, yeah. Can you start off in talking about um I want to I want to I want to talk so much about the brewery and the space, but how would you describe Sky Puppy Brewing?

SPEAKER_00:

I think that for us there's a goal, and then I think that for reflecting on the first year, there's an actual description. So I think that the goal, the long-term goal, is that this is a um community hub that is driven by locals and by craft beer enthusiasts and by artists. So that's the goal. I think that the first year we have really done well with the community hub and stay in really centric and core to Ybor. Um we've had some really wonderful, what I would call like idols come through the space and share support. Brian Schaefer from the BRICS, Jill, the owner of LaFrance, which is a 50-year standing boutique off of 7th Avenue in Ybor City, Alan Kahn, the owner of the castle. And so seeing these social lights that have paved the way for Ybor-centric establishments, whether it be a boutique, a brewery, a bar, um, or a skate park, nightclub, uh, all of these people have added and contributed to such a wonderful layer of the city. And it's an honor to see them kind of come through and share and congratulate us on our way as we, you know, round out those goals of being um very focused on community culture and collaboration.

SPEAKER_02:

So and how how does art, how did you decide to add the art layer to skypucking?

SPEAKER_00:

Yeah. So my re I come from retail career and my roles in retail surrounded around like uh visuals, so visual art. So visual execution, whether it be merchandising or display coordination, um planning, new store opening coordination, closing stores, there was a lot of like heavy lifting, but there was also a lot of visual and creative collaboration. Um so in my role specifically, I just I had a team of people that I got to work with at all different levels, and this you know ranged from the age 18 first new job, you know, students that are coming in learning how to fold t-shirts and like maximize space and quantity in certain areas, and then you know, all the way up to fine arts majors where we're designing you know, massive installations, um, mannequin platforms and wall and curation to land a beautiful concept for you know a dress shop in anthropology. And so with that, when Matthew and I were planning and executing the tasting room space, I knew that I was gonna have to have an element of creativity in order to keep me happy. And so with that came the idea of a gallery wall. I have never curated art before. This is my first year doing it, but I will say that I feel highly successful and kind of pat myself on the back for it because I have rotated it every month with a local artist. Um, and this right now, what you're looking at is a year in review where all 12 artists actually came back to showcase one to three pieces of their art on the wall. Um, and they were able to, well, some of them were able to actually show up for the one-year event when we did the unveiling of the art wall. So I'm proud of it from multitude of layers. Um, a the collaboration piece. Some of these people I knew, some of these people I have no idea, and I'm just starting a relationship with. I met them in the tasting room, maybe it was like through a friend of a friend, or maybe they were just sitting here and they were like, how do I get on the art wall? Um, you know, and I think I do it a little differently than what you know, I think a professional curator gallery would do it as. Um, but it does fuel me in that way, and that's where kind of the the art kind of streamlines into that piece of creativity that fuels me. I think it also hand in hand goes fueling into the community as well, um, and brings a whole nother layer of a group of like-minded people to be exposed to craft beer in an environment that feels safe. And it also helps people who are maybe intimidated by art. Um, maybe they don't get it, or they're like standing in a gallery and they're like, this doesn't make any sense, I feel really uncomfortable. So that craft beer element brings that openness, like, oh, I'm in a brewery. Oh, I can look at this art. Yes, you know? Yeah. Um, so yeah, so it's been wildly successful for me in my eyes. Um a hundred percent of the proceeds of the purchases go directly back to the artist, so we take no cut, which is different than other galleries and curators. Um, but what we do is we try and layer in that third and final piece, which is another very important detail to me, which is being philanthropic and paying it forward. So we ask the artist to choose a nonprofit organization. Um, that nonprofit, as long as it aligns with our ethos, is a nonprofit of the month. And if somebody does not um want to necessarily purchase a piece of art or maybe doesn't want to or cannot afford a piece of art, can support the artist's chosen nonprofit that month. Um, and so we've done a lot of really wonderful partnerships with some. Um, our most successful one being with Sam Vipps, um, who is a wildlife photographer. He did or is working on a documentary actually on tracking these three owls that were babies that he discovered. So he's been taking photos of them from the day of birth throughout the entire process. And we partnered with Owl's Nest Sanctuary. And so on the opening night of his exhibition, we actually had barn owls in the space from Owl's Nest and Owl's Nest here, so people could learn about the nonprofit, about the injured birds, about what owls Nest does. So it's kind of like this trifecta thing that's going on. To answer you long-windedly. Yeah, yeah, and and and I love the I mean this wall looks very crazy to me, but I love what it reflects, and what it reflects is you know, textile artists, it reflects artists that go into a professional career, artists that have started a passion project, um, artists that have not shown in years due to you know bad tastes in their mouth through previous experiences, but are open to it here with us. And so there's a lot of rich stories and a lot of new friends that have come from that wall. So very cool. Yeah.

SPEAKER_02:

Well, and it's I I think you're you're absolutely right because kind of like stone brewing discovered when people are reading beer bottles, you have a captive audience. When you're sitting here talking to someone and your eyes wander, that's you have a captive audience in that way too, to to teach and learn and another talking point, which is always a good thing.

SPEAKER_01:

Yeah, yeah.

SPEAKER_02:

Yeah. What so can you talk about your uh your and Matthew's personal connections to Ybor City and why you chose to open in one of the most crowded beer spots in Tampa Bay, Florida?

SPEAKER_00:

Yeah, yeah, for sure. Um Matthew and I have um deep roots here. So essentially I met Matthew here after moving here. Um and he was my bartender uh at Tampa Bay Brewing Company. And the Tampa Bay Brewing Company was actually one of the first uh places that I ever had a craft beer at. Um and so I learned, you know, on the surface level a couple different styles that I just liked. So like it was like you know, Hefeweizen um or the red eye, the red ear. Um and so I the Tampa Bay Brewing Company became my local like bar, um, craft beer bar. And um aside from that, New World Brewery. So I kind of ventured out. I I was living uh at the quarter, so within walking distance of both, but uh Tam Bay Brewing Company was closer to you know home base. Um and so meeting Matthew there and seeing his level of excitement around craft beer was really intoxicating, um, both figuratively and literally.

SPEAKER_02:

Right, right, because brewers love to share beer, right?

SPEAKER_00:

Yeah. And at this time, um, Matthew was really kind of starting to he was starting to homebrew. He hadn't been really actively homebrewing, or maybe he had just started homebrewing. So this is like early 2000s um time frame, and I'm terrible with time, so like I'll I'll do my best, but essentially I'll give you the timeline loosely. But he was homebrewing um and absolutely falling in love with the industry, and at that point in time, the pinnacle of it was um going to school and getting an education based around it for him. Um, he comes from a very uh driven scientific background, I think most brewers do. Um, but I also think that they tote the line on being artistic. It's like the coolest job to me that you could possibly do in both worlds. Like he didn't go out and become a lawyer, he went out and became a brewer. But like he had to he had to get a science background and like really start to understand it.

SPEAKER_02:

So yes, yes, and there's a that's I think one of the the when you're a brewer, the science and the art kind of combine but you're too artsy to be a scientist and you're too too scientific to be an artist. Yeah. And so it's this combination, and I think I use that that simile all the time of a of a composer when you're you're using all these agrees, or an artist, a painter, what you're looking at, and you know your tools and your uh your brushes, if you will.

SPEAKER_00:

Yeah, yeah. And and it takes a it takes a very interesting mind to execute that, or at least in my opinion. And so he he was at the point where he had been bartending and and not broken into a professional level, so he chose to go to UC Davis. And so it was UC Davis and Siebel were the only two universities at that time in the early 2000s that were recognizing brewing as a professional degree. And so he moved out to California. I stayed behind, I was in Ebor for a short while, and then we ended up connecting out there. And you know, mind you, like I had enjoyed craft beer. I was going to these local bars and and enjoying craft beer, but once I moved out to California, I realized, oh my god, this is a totally different atmosphere.

SPEAKER_02:

Yes, it's a mothership, yeah.

SPEAKER_00:

And it was the time when you know Pliny was sought after so it was it was just like you were holding gold, solid gold in your hand. And so we were out there for two years. Um Matthew got his first professional uh job out there under um Scott Cramlett of the Rubicon, which is now closed, but in that in that point in time it was a heyday mecca of of IPAs. They wanted gold for um gosh, it wasn't monkey knife fight, but it was uh an IPA at Great American Beater Festival at GAVS. And so Matthew was just over the dang moon about being out there. Um but we quickly realized that it wasn't our home and that Ibor was, so we decided to move back um two years later. And once we moved back, we landed right back in Igor. Um this was where I always wanted to be. Um I think that there's a sense of history that is just really fueling to me. Um and it I think it, you know, it's an artistic hub, it's a nightlife hub, it's a it's a shopping hub, it's it's so community-centric here that you know I I just was like in love from the moment I first decided to move here. And so I I had Matthew move back to Igor. Um, and then we uh always loved New World. We had our first date at New World Brewery. Um, and I think this was like 2017, I forget when when New World Ibor City location announced that they were closing. But um at that time, Matthew was working at Coppertail, he got his job at Coppertail, so he was back into a professional gig. He was doing that for about two or three years, um, was really falling in love with it. And New World was uh closing their location down here. And the last week of the location being open, we went every night because it was such a special place for us. It was it was the pinnacle for me. I mean, I had my first legal beer there under or with Scott Newcomb, who served me a Newcastle brownie, and I thought I was the coolest person on earth with my clear Newcastle bottle. Um and then um, so uh the leading up to the last call on the last night, Matthew ended up proposing to me there. And so this specific block in Ybor became the most special place on earth for me in that moment. Um, and so we started looking for locations in and around New Smyrna Beach, actually, which is where the bronze sculpturist is from.

SPEAKER_01:

Okay.

SPEAKER_00:

And um, that was where we were gonna do it in a tiny quiet beach, surf beach town, not saturated in the market, really in need of another great brewery. Um, New Smyrna Beach Brewing Company is wonderful, but they're the only ones out there. Um, and every time we went out there, we were looking at properties that weren't resonating with us, and so we wanted to open the door to home to Ibor, and as soon as we did, it didn't take very long before somebody accidentally showed us this location.

unknown:

Okay.

SPEAKER_02:

Not accidentally, but and can you talk to then um how did that resonate? Because this is a special, as this is a special location, this is also has the connection for you.

SPEAKER_00:

Yeah, so um when we started looking here, we partnered with a real estate agent that was trying um their best to get us into the perfect location. But as you know, building out a brewery is really complicated, and we'll just use one really big example: water demand. What does the water look like, right? Um and so we were being shown locations and properties in and around that was just like dual-leveled or way too big or didn't have the water demand, and and so it was getting really frustrating. Um and finally, one day I woke up and it was like the last property that we had seen was close enough. It wasn't the one, but it was close enough. And I just looked at Matthew over coffee and was like, call the realtor and let's let's go. Like, let's it we'd been looking for like six months. Um, and he was like, It's not the right location. I'm like, let's just say yes and see where this lands us. And so the real estate agent was really excited, um, obviously collecting their cut of the money for it. And so Matthew and I got on our bikes. Uh, the realtor wanted us to meet with the architect of the project um just to make sure that we could cross our T's and dot our I's. So we got on our bikes and we rode up the 12 blocks to the location, which is just on the other side of this block, right next to where Larman Furniture is, um, in Casa Socrates. And um opened the door, and there's a gentleman standing in this big open space, turns around and looks at Matthew and is like, Matthew McKinnon. Matthew looks at him and goes, uh, Michael Stinson. And he's like, You're the one building a brewery right now? And my Matthew's like, Yeah. And um, I had no idea who Michael was at the time, but Michael Stinson is was a home or is a home brewer and is a part of the special operations homebrew club that Matthew was on early in its day, going all the way back to when I first met him in the early 2000s at Brucoe. So these two men had are standing in this location that's quasi-right for us, with the previous experience of homebrewing together and being in the same club for years, but hadn't seen each other in probably a decade. And Michael was enamored, he was so excited for Matthew, and he was like, You don't want this spot.

SPEAKER_02:

Which is what every realtor wants to hear.

SPEAKER_00:

Well, she she wasn't there, luckily, but I mean he was like, You don't want this location. And Matthew's like, I know. He's like, I've been trying to tell Danielle that this isn't the right spot. I'm just standing there watching all this magic happen. I'm like, okay, what's going on? And Michael's like, I've got the spot for you. And Matthew's like, all right, and he's like, You got time, and we were both like, yeah, let's go. Um, he's like, it's not far. And so he actually we walked our bikes from you know 7th Avenue facing east to 8th Avenue facing west. And we stood out front and we're like, holy shit, we are standing on the other side of the wall that we got proposed or we got engaged at that all this magic happened for both of us at our favorite place, our favorite spot in all of Ybor. And when you took a 360 and you looked around, all the businesses that were such um heyday beautiful locations on this block, Fumabella across the street, the Orpheum, wall-to-wall with that new world here, you noticed that there was nothing bringing life to this block. And it was just an immediate yes. And when the realtor did come back up to meet us, I remember holding Matthew's hand side by side and I was like, do not jump too high. Like, let's just chill, you know, and see where we land here. But it was a project that was an absolute from the moment Michael showed it to us.

SPEAKER_02:

And that's and so what was the space when you when you ran into it, what was the space like?

SPEAKER_00:

It was completely decrepit and falling apart. Which is what made which so then where where so was it the I would love to show you a picture. I mean, I know that I can send it to you too, but it it it literally was the general contractor that was working on the project early on told us that the building was being held together by termites holding hands.

SPEAKER_02:

Which is what every tenant wants to hear.

SPEAKER_00:

We were like, okay, you know, and we knew we knew that it was gonna take a long time. Did we expect that it was gonna be three years and change? No. But it is what it is. So let's see.

SPEAKER_02:

So then was it the connection to So that was it? Wow.

SPEAKER_00:

And then the the you could see all the termite collections on the floor. This is on the second level that doesn't exist anymore. Um, and then this is after they started to kind of clear it out. And as they were clearing it out, they realized um that the brick was actually compromised. So about six months into our assigned lease, we ended up with three brick walls, dirt earth, and nothing else. And then this is all temp strapping to support these walls from collapsing in on themselves.

SPEAKER_02:

Because you didn't, but you you were able to keep the walls.

SPEAKER_00:

We were able to keep the walls, yeah. So basically, the side please, you got walls. We got walls and a dirt earth and a lot of other major wins. Okay, so like if we think about the iron triangle, we think about good, fast, cheap. It definitely wasn't cheap. But and it wasn't fast, but it did come out really beautiful. There were a lot of beautiful wins. Um, the first being, the first and foremost being like you see this little digger in this photo. Yeah. He's actually excavating 21 inches of earth out of the back here so that we can make it work here.

SPEAKER_02:

Okay, so that's the step down back there.

SPEAKER_00:

That's the reason why you step down, yeah.

SPEAKER_02:

And that's the and that was essentially the brewery that he's making.

SPEAKER_00:

Yeah, yeah. So we we started mapping out the project at this point when there was just brick walls, and we had no idea what was to come of it, but um we hired the architect early on because we wanted to be able to pitch a design to the landlord, and we wanted it to be our space from the get. And so um we just kind of projected a lot, and we had the time to project a lot, and we had the time to negotiate a lot, and we had the time to think about it, decide, change our minds, redecide again. And so, with that time came a lot of grace and a lot of uh thought that got to go into making these decisions, and that we're reflecting on that, we're really grateful for. So the seven barrel, the SS BrewTech uh brew house that Matthew has back there originally wasn't going to fit with a mezzanine, and we knew that we wanted a second floor mezzanine back there because we wanted to be able to put all the dry storage up high. We wanted the the stage, the floor for the brew house to be as beautiful as the front and to be something that people could go back and see the stainless and see the mythology and the the way that the brewing goes without all of the ingredients, without all of the extra going on. I mean, it it's so captivating to understand it at that scale. I think that this is a really wonderful scale, but when you go into like bigger ones, you get a little like, whoa. Like you're looking at one fermentation vessel, and you're like, what does this do? You know, how does the beer get here? Or you're looking at like towers of cans, and like sometimes these images people take in their minds are so captivating in the moment that they're not seeing the whole process, they're not seeing it from start to finish. And so one of the things when Matthew and I were talking about it, and the things that I challenged him on when you're looking at it from a viewpoint of like, let's create what we call in the retail world a Vista, where it's like stack from the bottom, work your way up to the top and tell the story. And how do we tell the story of making beer in this space? Um, and so we we had the ability to really think about that. Oh, another huge win was excavating the 21 inches of earth and pitching that design to the landlord. The landlord said yes. And so with that came the ability to execute the space that we really wanted to. So yeah.

SPEAKER_02:

What was involved in executing that space though? Because now you just had 21 less inches of dirt that you just took out of this space.

SPEAKER_00:

Yeah, well, let's just you know, gentle reminder, this is not our building, we don't own it, right? So what I think really worked well was that the landlord was like, I'm I'm investing X amount, and this is your allotment.

SPEAKER_01:

Okay.

SPEAKER_00:

And then we had to decide, do we afford the other the difference of the what we want? And that was, I mean, I don't know anybody that's had that advantage, and that that you know, reflecting on that, we were like, Oh like, oh my god, we we really get to make this exactly what we want it to be. It's not ours, but it is ours in in a way, you know, for the next chapter of our lives. Yeah, however long. Yeah.

SPEAKER_02:

And so what's so then in crafting that view and crafting that, how is that part, how did that become part of the experience of building the building? Because I'm I'm sure you didn't just snap your fingers and everything came together.

SPEAKER_00:

No, no, not at all. I guess I'm not look re-ask that for me. Okay. Yeah.

SPEAKER_02:

Um so then you've got nothing but a dirt floor.

SPEAKER_00:

Right.

SPEAKER_02:

And then what was the what kept you actually I I let me reframe, let me re-ask the question and sense it. What kept you going and making deciding that this was because looking at just an earth floor couldn't have been it's not for everybody.

SPEAKER_01:

Yeah.

SPEAKER_02:

And so what was it that kept you going and and deciding that this was gonna be Sky Puppy in the sense of all we have is dirt? Because three years is a long time after you keep the faith.

SPEAKER_00:

Yeah. We, yeah, we it is. We were fortunate enough to live close by.

unknown:

Okay.

SPEAKER_00:

And so the first thing I will say early on is that we knew it was gonna take a long time, but we didn't know how long. So we didn't put a time frame on it, right? And there were moments where we would looked at it and we took a step back, and all you can do is laugh and just be like, okay, like what are we doing? And so I think early on, speaking to the earth floor, the brick of the three brick walls, it was like that that first year was not so visually stimulating, visually confirming, visually impactful. It was like, oh shit, hold on, buckle up. But on the backside of that, that first year was very much invested in planning, budgeting, making decisions on paper, negotiating, getting through like the lease agreement, getting through how much it was gonna cost, figuring out where that money was being sourced from. And then came the year the next year after that came the small micro drip feed of oh, we have uh what looks like a roof coming. Oh, we have steel enforcement. So it was like a little drip feed. It was like, you know, uh, there was steel that was reinforcing the brick, and the the earth was actually being removed, and then you know, there was like steel framing the roof, and you're like, oh my gosh. And then all of a sudden the walls felt darker because the roof was on, and you're like, oh, we're we're moving, you know, and we were making the purchases of the brew house, we're making the purchases of, and I'm getting goosebumps talking about it right now, because that drip feed got to be bigger spoonfuls, bigger spoonfuls, bigger spoonfuls. And I mean, I've never built a home, I've never built anything but a store, and I've always been delivered a shelf, right? So, like to watch it go at that level was reflecting quite easy and refreshing. It felt very grounding, it felt very much like not a roller coaster, but a really great scenic like ride to to see it kind of come to life.

SPEAKER_02:

That's and then and and uh getting a store, it's not yours. I mean, we talked about as much as this is yours, but still it's yeah, it's not your it's someone else's concept that you have to execute instead of being the architect thinking of of your concept.

SPEAKER_00:

Yeah, for sure.

SPEAKER_02:

How did you how did you make it from there? How did you make it from a building into Skypuppy?

SPEAKER_00:

I don't think it became Skypuppy until we s we opened our doors to the community. I think that there was a lot of um well, I shouldn't say that because man, like there were some really phenomenal, and if you walk through the space, you would see these tiny black frames throughout. So it did start to become a space to us, a home to us when we involved Michael Stinson, Chris Leonard, our general contractor from Leonard Contracting, um, Dana Pesca, who is an artist, Copper Trick Chiller, who's another artist. So when all these pieces started to come together and you took a look around and you had a team, um, not necessarily the team that you are opening. The doors to to get the beer flowing and and um be out there in the world, but I still I still believe that like as soon as we opened the doors and we saw the community come in, that's when it started to feel like oh, this is this is what our intention is. Um this is it starts to feel more and more like that big warm hug, that big warm embrace. But I guess it did start. It did start with with the the build-out team and the subcontractors and the artists and everybody that was high-fiving us early on and along the way.

SPEAKER_02:

Have they come back?

SPEAKER_00:

Oh, yeah.

SPEAKER_02:

And seen the finished product?

SPEAKER_00:

Yeah, yeah.

SPEAKER_02:

That's awesome.

SPEAKER_00:

Yeah.

SPEAKER_02:

What um so then can you talk a little bit about the name and how the how you guys arrived, how you decided on the name?

SPEAKER_00:

Yeah, yeah, it's fun. So the brand icon is a bat, um, as you know it. Um, and that at large came from the inspiration of Copper Tritchiller, who is a bronze sculpturist. Um, I met Copper uh years ago um while I was shopping around for a gift for a friend. And um, coincidentally enough, she lived in New Smyrna Beach. Um, and so she does bronze sculpture works of bats, burrows, and birds. She gets her inspiration to do bats or got her inspiration to do bats. Um, and I learned this while getting a home tour from her while I was picking up my piece of bronze sculpture work in New Smyrna Beach. Um, that she spent some time in Thailand and that's where she learned how to cast bronze. Um, and in Thailand, bats are viewed as good luck omens. Um, so they have, I think, the like giant uh flying foxes, um, they have a bunch of different species, but they're pretty dominant throughout the space that Copper was working at the foundry. But she found them really inspirational because they would, you know, hang from temples and never go inside. And you know, walking to the foundry with the sisters and people that worked there, they would, you know, point in the sky like a shooting star, like, oh look, look, look, look, they're going out, they're flying out. And so she decided at that point to start casting or or doing bat sculptures in America so that we could see them in a different light. So we tend to demonize them, blood-sucking, disease-ridden vampires, yeah. Um, and so you'll often see her sculpture pieces, um, they're humanized, so you'll see her touch, her fingerprints in some of them. Um, the bat legs are elongated, um, they're sometimes in ballet shapes, so like on their toes, and most often than not, their face facial expressions are in shy looking away positions. So they're not meant to be ominous, they're not meant to look scary, they're meant to be like, oh my gosh, this is a beautiful creature that does a lot for the earth. Um, and I just found her so inspiring. And so we sat down and had coffee together, and during that talk, she was like, What are you what are your inspirations? What are your goals? You know, and I was like, you know, I don't really have one, but I have this dream of making Matthew's dream come true. And so at that point I was sharing with her, you know, potentially opening up a professional brewery. Matthew was always nervous about just taking the leap of faith, which is, I think, a good fear to have, um, especially when you're going into a business. Um, and so uh rounding out the conversation with Copper, I picked up my piece of artwork and and was so grateful for her showing me around her space. And I asked her, you know, what was what's the next on your radar for this year? And um, are you gonna do any fests? Because she has participated in Gasparella Arts Fest before, so um she's like, no, uh actually, I'm moving back to Thailand this time, um, and I'm gonna be there for an entire year. And I would love to offer you my house rent-free um so that you and Matthew could get saving save enough money to get a brewery, maybe jump started. Um so let me know.

SPEAKER_02:

And so that was just random.

SPEAKER_00:

It was karmic, I think. I think it was like universal like answers coming to you saying you now is the time, right? And Matthew, um, I was enamored with Copper, and we were just emailing back and forth prior to me meeting her. So Matthew didn't come with me to her house. So I went back after doing this house tour to Matthew, who was drinking at New Sammyrna Beach Brewing Company with our best friends. And I walked through those doors and was like, babe, you will not believe this. And he's like, What? I was like, she offered us her house rent-free to stay, and he's like, You're insane. Like, you're not what? Like, you need to calm down, have a beer, and like, no, I think we should do it. Like, I think we should say yes. Um, and so after a few beers and a lot of like arm twisting and support and convincing between me and Matthew's best friend, Kevin, and Taylor. Um, by the end of the night, Matthew was like, Okay, let's open up a brewery. Let's see if we can do it.

SPEAKER_02:

And so the brand he hadn't he hadn't been on board with opening a brewery before that.

SPEAKER_00:

No. No. Yeah. So that is also the reason why we were like, we're gonna do it in New Smyrna. So we'll move into Copper's house, we'll save a good chunk of money, rent-free, stay in this beautiful home, look for properties out here, and open up a brewery in an area that is really needed. Um, and so that's what we pitched to um our investors and people that we were gonna, you know, have the support of financially. And it just wasn't sticking. And we had about six months of time before copper actually was moving to Thailand, where we started, I mean, we hit the ground. We were out in New Smyrna, I think like every other week looking at properties, and about like three months into it, we were like, let's open up Ebor as a chance. Maybe we don't take her up on that. Because at that point, we had found people that were worthy and ready to invest, and Matthew started to feel a little bit more secure. And so that was something that was really difficult to tell Copper in the end when she was moving away to Thailand, we weren't gonna move into her home and oversee it. Um but she did have other options, so that was okay. But before she left, we did ask her and told her that the whole reason why it's happening is because of her. And so we asked her permission to use her um bronze sculpture works as an icon, as a brand identity, as the core and the reason why we're here. Um, and she was enamored with that and ready to go. And so we started um literally like immediately uh piloting or modeling um our tap handles so that she could be on our tap wall and worked on uh a brand identity that honored her mission, her artwork. And so rather than calling it Dracula's bar or bat bar, we were like, what's a playful name on a pupp or on a uh bat? And Sky Puppy was one of those names, and it became fun, it became vivacious, it became welcoming, and people come in, they're like, I thought it was a dog bar, you know, and it's like, no, it's like let me let me educate you, let me help you understand, you know, sky puppies are are bats in the sky. What a dog is is a land puppy. Uh so yeah, that's how the name came about. Um, and the brand icon of it being a bat.

SPEAKER_02:

And so then and all of the bat all of the beers are have a bat, have a bat theme, have a bat on the the label if it's packaged?

SPEAKER_00:

All the labels have most often than not skies and bats. So you can guarantee it's gonna be like some sort of landscape with some sort of bat. There's a few that have ventured off. First, our artist collaboration series with Veronica Steiner, which we launched our candy line with back in um Tampa Babe beer week, um, which we're really enamored by. Um, and I do want to do more artist collaboration series with can labels. Um, so sometimes you won't see that because that will be the artist's representation. Okay. Um and then there's only one other one that doesn't have um actually there's two that don't have it, so most often then not a sky and a bat. But yeah.

SPEAKER_02:

And usually very eclectic uh names for your beers.

SPEAKER_00:

You don't have the it it's not the one or two words, it's usually a phrase or a well uh there are a few that are one or two words, but you can count on me being the one creating those names. The the full-on sentences are names from Matthew.

SPEAKER_02:

You know, oh you know, it's funny because you don't have to worry about that name being taken on untapped or on any of those others.

SPEAKER_00:

So that was the the goal of his when um we finally started planning it out. We just started a shared note of of really cool things. If you heard like a song lyric or, you know, in a TV show or something like that, it would just be like uh written in the shared note, and so we have this long you know Role Dex of potential names and yeah, yeah.

SPEAKER_02:

That's that's really cool. What so then you guys just celebrated your one-year anniversary, so you've been open for one year. What um what have you what's I I mean, can you encapsulate one year in a few sentences, or what have you learned in that year?

SPEAKER_00:

Uh wow. Uh first and foremost, anybody that tells you that that when you go into business with your partner is difficult is telling you the truth.

unknown:

Okay.

SPEAKER_00:

Um it is such a I think Matthew and I come from such intense, passionate backgrounds, both with separate like career choices for our entire lives. And we're crossing over this realm of Matthew being uh creative, Matthew seeing creativity flourish, uh design work and artist collaboration and designing t-shirts and getting curations and walls and thinking about you know continuity within the visual aesthetic, like the the riveting in this glass matches the riveting in this booth, matches the riveting in that bottom bar. And so like he's learning and growing. And then I'm like, I've never bartended before. So I mean I've poured beer before, but I've never bartended.

SPEAKER_02:

Okay. Because I was gonna say you said you were at TVBC, you were at Tampa Bay Brewing. Oh, I was just drinking.

SPEAKER_00:

Oh, okay. He was my bartender.

SPEAKER_02:

Oh, when you say he was your bartender, I thought you were my bartender. He poured me my I thought you were a manager or you were no, I was all in visual, yeah, in visuals and in corporate retail.

SPEAKER_00:

So, like, I was dealing with clothes and art and like merchandising and nothing related to the craft beer scene aside from being the partner of the person who was in the craft beer scene. Okay, and so yeah, like that that is like the first thing that I'll reflect on in the one year was like, holy cannoli, you know, it it was a huge growing um spurt for both Matthew and I professionally and personally. If I could encapsulate it in one year or in a few sentences, uh the specific event or the year?

SPEAKER_02:

The year.

SPEAKER_00:

The year. Um man, I I it feels longer than a year.

SPEAKER_01:

Okay, we'll be longer than that.

SPEAKER_00:

Yeah, yeah. I think that it has been just a huge like learning. It's been dip your toe in, uh, fail, reconvene, dip your toe in, it works. Oh my god, high five, you know. Um, and so I think that that's really been it for both of us, you know, it on that level of like we don't know until we try. And we have to try. And so that that really has been this year.

unknown:

Okay.

SPEAKER_00:

Yeah.

SPEAKER_02:

So and then this particular block, I noticed in coming here, there's there's a sheet over the the people across the street. There's um has the growth been, has there been growth in life coming to this side of Egwort, or is it still is it still on its way?

SPEAKER_00:

I think it's still on its way. I know that, well, that is just because they're resurfacing the brick.

SPEAKER_01:

Oh, okay.

SPEAKER_00:

So that building is owned by Scientology. Oh, and they are they're beautifying it. So I'm I'm pleasantly um surprised and delighted that I get to look at a very beautifully preserved piece of history.

SPEAKER_02:

That's the original Ybor Cigar Factory.

SPEAKER_00:

It is, yeah, yeah, it is. And this was the second firehouse that Max, um, who does Igor City Ghost tours and Ibor City Historic Tours, uh, shared with me, is the only firehouse that never put out a fire. And the lore is because Mr. Ibor would keep this on post and send TFD one out to maintain anything in case anything ever happened to his. So, like this, these guys kind of just hung out in a don't know the the truth to that, but that's consistent. Yeah. Cool. Um, but I do know and am very excited. Um, it has been um publicly announced that in uh Casa de Gomez, um Nison Pla is coming. Oh wow. Um so Marianne and Russell are moving their uh location from South Tampa, which has been there for um about I think 20 years, I think it's a 30-year standing restaurant, don't quote me on that. Okay. Um, but they will be joining this block in the coming months.

SPEAKER_02:

Wow. Um is there anything that you've had to sacrifice for the sake of putting the brewery here in size in terms of like size scale beer? Because you talked about going up, right? You talked about and and the everything back there is kind of is tetris together in a way because you guys want it to brew here. Yeah. Is there anything that you want to do that you can't maybe do right now?

SPEAKER_00:

Yeah, we cannot put grain upstairs without carrying it bag by bag.

SPEAKER_02:

Oh my at least upstairs, not a ladder, not a ladder.

SPEAKER_00:

Hoisting it. Um there's a hilarious video. Essentially, we found uh what we thought was going to work forklift for that size back there, which is the smallest forklift that you could possibly imagine. And it did not work, clearly. So there's this hilarious video of Matthew and I taking on three pallets of grain for our first um round of grain and bucket by bucket, five-gallon, hoisting it up because the stairwell wasn't open yet in in the adjacent building. And it took us two days and we worked nine and a half hours and took a lot of breaks, but we ended up getting all three pallets up the stairs. Might even have been five pallets. I forget how much. There's so much. I have to find the video for you guys to show it to you because it's hilarious. Because it's all over the back, the to the point where I was putting the five-gallon bucket on top and crawling on top of a pallet of grain to hoist it just slightly because I was already halfway up to the mezzanine portion. And so as we worked on the grain lower and lower, lower shift further and further and further to the ground. So the workout got harder and harder if we reflect on that this little grain of science and artist. I think that the reason why he wanted to get in along with the space that he had. So eventually down the line, hopefully we get some sort of manual lifted like helping new recipes to try to do it. And that is what fuels his mind. Yeah. And then you know the scientist comes into play and it's like, how do I figure this to the crisp case? So all the green is upstairs. Yeah, all the grain is upstairs. And then it was really fun. So the barley wine one year wine. English one's called Pages of Nothing. And I really ran with that idea. And so the menus are blanketing all of the art. So all of our old menus from the past year were posted. No, it's all a big sheet of menus from floor to ceiling. There's no space over that wall. And to answer your question, yes, people maybe not necessarily remembered before this, but there were multiple posts the day of where people were taking pictures of the menu and they were like, bring back ding that or like and so yeah, I think so. But you know, our goal with the the beer, I think uh tandem, our goal with the beer is that we offer a menu that people can come in and feel comfortable um ordering a lager pilsner, but also wonder, oh my god, what's a scotch ale? Or also be like, I'm only a stout person, but there's a stout on the menu for them. With 13 tap handles, we're very limited. Sure. Matthew, you know, tried his hardest to convince me to do more than 13, and I said no, because it runs thematically with the theme of the address being 1313 East Eighth Avenue. It kind of ties back to that lore of being bat without being like too spooky. Okay. And also we could only fit 13 bronze sculptures across that wall.

unknown:

Okay. Okay.

SPEAKER_00:

So we have a menu of 13 items that we play with, both from a seasonality standpoint, from a standpoint of being inspirational, from the standpoint of what does Matthew want to design or try new. And so, yeah, that's kind of where where we're rolling. I I influence seasonally. I want Matthew to stay in his lane. You know, I want the pumpkin beer with the pumpkin beer, and I want the Oktoberfest during Oktoberfest, duh. But um, I think for him, like he has really done a beautiful job. He knows where I stand, where I stand is very simple. Um, but you know, having the three to four loggers on and the introduction of that, but then throwing in a leish beer so that people are like, what's a leish beer? you know, and we're trained on, you know, eloquently like introducing that to somebody. But then having that little multi-character of like a brown ale, but then doing a scotch ale too, and like talking about the comparisons and the differences of that. Um the barley wine is another great example, like you know, uh it's a little early for barley wine, but no better way to celebrate than to have a big, beautiful American and an English barley wine side by side.

SPEAKER_02:

Uh okay. That's there's a there's a beauty, there's a beauty in that style, and it's so underrepresented. And I think it's it's also gutsy as a contrast because there's so much there's so much that's misunderstood about that style because on the page it looks so intimidating to an uninitiated to not an uninitiated, but to a somebody who's never had one before, and I think, or an American versus an English. I'd only had Americans when I started drinking beer.

SPEAKER_01:

Yeah.

SPEAKER_02:

And I had this impression that it was like a quadruple IPA until someone introduced me to old Foghorn, which is a life-changing beer, completely changed my perception on it. Yeah. And I've been hooked ever since. But it's it's just it's very it's very underrepresented, and I think presented in a safe space, that's really that's does a great service to people.

SPEAKER_00:

Yeah, yeah. That's the goal. The goal is that the the people will want to venture out, they trust us. But we're building that trust in their and that we know their palate, or we're learning their palate in the moment with them. And so, you know, we'll always give samples of stuff. We always will, you know, take a sample too sometimes and walk it over to the table and sift and smell it with them. Um, because that is how if you haven't learned that way, that is how we all should be starting out and learning.

SPEAKER_01:

Sure.

SPEAKER_00:

Um and you know, I was fortunate enough to have Matthew and Tampa Vaporing Company and Scott Newcomb and Dean from New World doing that with me early on, and that's why we're passionate about it. That's where the culture lies. Um, and so yeah.

SPEAKER_02:

I think that's one of the things that's really that could really when we talk about craft beer and the declining sales and all the negatives, people not drinking it, people not understanding it. I think we all had this galvanizing moment. Um, all of us that are really passionate about the industry, we all had people. We all had people who came to us as new drinkers and were like, try this.

SPEAKER_01:

Yeah.

SPEAKER_02:

And that's what built the culture much more so than just passing out beers and and looking down on people who don't understand it or you know, order a order what we consider to be the wrong kind of beer. I think that's more detrimental. But there's something to be said for making it safe where if I don't like it, not only do I not not only can I tell you what I don't like, but it I understand that it's more me than the beer.

SPEAKER_00:

Yeah.

SPEAKER_02:

Because I think that that's and it's okay. Yeah. And it's okay not to be.

SPEAKER_00:

You know, you don't have to get it, it's fine. Do you enjoy it? Does it look pretty? Does it make you think something differently? You know? Yes, yes. Um, so yeah, we're we're always like open to the idea of exposing people to new styles and those those those tried and true styles that you know are a little like gutsy are on the menu.

SPEAKER_02:

They're they're intertwined into that intentionally so that A, Matthew can brew it again, and B Does he just have like a word-based ledger of beers that he keeps back there to keep moving through?

SPEAKER_00:

I wish, and he's probably gonna kill me for saying this to you, I wish I could understand how his brain works when it comes to planning out brew days and a brew schedule. But I have learned this year you just release and let go, girl. Like, and and when he tells you that this is the label, this is the name, or you start to sit down and collaborate on a name for a beer can label and a style, that's when I know what's coming up through the pipeline.

unknown:

Okay.

SPEAKER_00:

And sometimes I can influence it. Well, most often I can influence it if I don't want him to do another double IPA or another IPA. Um, but yeah, yeah.

SPEAKER_02:

Okay. And what's in in the current climate of craft beer, um, what is your biggest challenge right now in terms of Sky in terms of the brewing industry?

SPEAKER_00:

Biggest challenge. Um, I don't know if I have one mark.

SPEAKER_02:

That's okay.

SPEAKER_00:

Yeah, I we are just kind of still head in the clouds, like, you know, every once in a while on a Saturday at the most beautiful, busy point, Matthew will come out from the back and he'll walk over to me, stand shoulder to shoulder with me at the tap wall, and I'll be looking and pouring a beer in, and he'll be like, What did we do? You know, and those are the moments that I choose to live in. So if you're gonna ask me on a challenge, I think that the biggest challenge may be creating a Tuesday, Wednesday, Thursday continuity with sales. Um but uh yeah, it it it's kind of reminding me of the same feeling that we had when we were being like drip-fed, you know, the that first year of like small little wins here and there, and we just had to sit with those wins and say, like, we're we're doing something right, we're moving forward one foot in front of the other. And that's what it feels like right now. So yeah.

SPEAKER_02:

Okay, and then what's where do you see growth coming from for Skypuppy? Is it uh maybe is it sending beer to distribution? Is it are there more visitors coming here, or are um where do you see where do you see you guys growing next?

SPEAKER_00:

Um growing into the space. There's there's opportunity here. Um so again, um we're open uh Wednesday through Sunday, right? So we're we're at very what I would call like limited hours. Okay. Um we have the opportunity to open later on the evenings. We have the opportunity to open Mondays and Tuesdays, um, and we're not quite there yet. So I think that there's opportunity to grow the tasting room, to expose craft beer to newcomers. So with that, with the people moving to Ibor, with more happening, more life coming to the side of Ibor, um, I hope that people will be a little bit more open to the idea of being um involved in craft beer and drinking craft beer. And if not, there's other options for sure. There's non-alcoholic options, there's a whole natural wine program as well. Um we don't want to distribute. Um, we want to be direct a customer, we want to create that experience. So that again goes back to fueling, I think, more of my desire is um showing people what a barley wine tastes like and captivating that. So that's what's really fueling me right now is coming from that standpoint of like, oh, I have the ability to introduce somebody new to something. Um, and so I think that that's really the the growth path. That is the growth path in our minds and in our business model. Um so yeah, and then there's capacity back there to grow. Okay, right? And so there's that too. We we have the 15 barrel that we have not brewed into yet, which we're gonna get there, and we know that, and we look at it and we're like, okay, you look like the steel beams that were holding up the brick walls for a year, and we're gonna get to you. We're gonna, you know, consume it and fill it, and like it's gonna, it's gonna happen.

SPEAKER_02:

Do you have an idea of what's gonna go in there?

SPEAKER_00:

No. No, probably if Matthew had it his way in IPA.

SPEAKER_02:

Understood, understood. Well, Danielle, I want to be respectful of your time, and I like to close each each interview with six quick questions and six pack. If you're game. Let's go. Okay. So then the first question is every beer person's favorite, which is what is your current favorite beer?

SPEAKER_00:

Uh, Death and All Our Friends at Brunch. Can I say my own? Is that true? Yes, absolutely.

SPEAKER_02:

Absolutely. Oh, because a lot of times folks in that own a brewery can't don't have time to go uh drink other drink other beer, especially when we're in the tasting room. Yeah. And you guys, you guys are in the tasting room a fair amount.

SPEAKER_00:

We are. We're here full-time. Yeah, yeah. I mean, this is our baby. Yeah. So um here, Death and all our friends at brunch, um, which is our milk stout.

SPEAKER_02:

That was the one that was in Angry Chair for the Yes.

SPEAKER_00:

Yes, yeah. Outside of here, Bubblina, that Barry House. Okay. Which is on the walk home.

SPEAKER_02:

Okay, okay. Um second question. If you could only, uh for you, I guess it would if you could only brew one style, what would it be? So if you could only drink one style, what would it be?

SPEAKER_00:

Yeah, um, it would have to be a pilsner. Yeah.

SPEAKER_02:

Preferences?

SPEAKER_00:

No. No.

SPEAKER_02:

Just pils?

SPEAKER_00:

Yeah, pilsner. Okay. Yeah.

SPEAKER_02:

Um, what's the last beer you had that changed your mind?

SPEAKER_00:

Uh changed my mind? Hot dang. Um, honestly, probably like one of our hazy IPAs. So City Juice Sesh came out. I'm not a big hazy, I don't know if you've gathered that, but I'm not a big hazy uh IPA girl. I'm a West Coast girl. So I like like clean, crisp, pine, punch me or the resin, like make me feel like I'm in the forest. So yeah, I think that that oh, actually, you know what? Multi-dimensional experience too, or double hazy was really, really phenomenal too. Matthew kind of walked me through like the body and the RS that was in it and the reasons why I was really enjoying it. So that's probably what changed my mind.

SPEAKER_02:

Um I find the in the world of hazies you have to. It really, they were not, to me at least, they weren't as accessible as I thought they would be as somebody who likes West Coast. And it is, you have to find those examples where you kind of walk through and see the forest through the trees.

SPEAKER_01:

That's really really helpful. Yeah.

SPEAKER_02:

Okay. Um, when it comes to beer, what do you wish you really understood? Uh-oh.

SPEAKER_00:

Well, I don't brew. How about that?

SPEAKER_02:

Okay, so so but from your vantage point.

SPEAKER_00:

So I would really love to understand a brew schedule. No, I'm kidding. Sorry, Matthew, sorry. I don't know. I I I'm learning. I'm I'm I'm growing with Matthew back there and um I'm seeing things. I guess uh our biggest thing that I would love to like just always have run seamlessly for the team, for Dan and him, is our for our candy line.

unknown:

Okay.

SPEAKER_00:

Um kind of putting me on the spot, I guess. I don't know. I don't really have something, but yeah.

SPEAKER_02:

Okay. Um, and then next, what is one thing you wish everyone knew about your brewery?

SPEAKER_00:

We're 85% women-owned. And we're proud of that. We've lived in Ybor for 17 plus years. We're from here, and it's Matthew's big passion project to be making this beer for everyone to enjoy.

SPEAKER_02:

Okay, and then last question: what's the greatest lesson you've learned in beer?

SPEAKER_00:

Um, I'm gonna go back to culture. So one of the first things that I did when I moved to California with Matthew, aside from moving in and getting set up, was we attended um Anderson Valley's Boontville, Boonville Vest.

unknown:

Okay.

SPEAKER_00:

And I just come from You know, just drinking and consuming craft beer. Matthew had already gotten his job at Rubicon. So I was literally like immersed, like a vortex of like culture and like hugs and beers and people that were like, if you need yeast, call me. If you need malt, call me. Here's a ladder. Who needs a tent set up? There's weed beer down here. Like everyone's got to try the weed beer. And I was like, what is happening? And so I think that that was the greatest lesson. That was literally the point where somebody walked inside of my head and went, I'm gonna turn the light on for Danielle for craft beer. And that's how it went down.

SPEAKER_02:

So awesome, awesome. Thank you very much, Danielle.

SPEAKER_00:

Yeah, thank you. Awesome.

SPEAKER_02:

That was my conversation with Danielle Vernial McKinnon of Sky Puppy Brewing. My thanks to Danielle and Matthew for their hospitality and for carving out time to speak with me about the journey to becoming Sky Puppy Brewing. Thank you again to Coppertail Brewing for their sponsorship. Coppertail Brewing has been making Florida inspired in Tampa brewed beer since 2014. Enjoying Free Dive IPA, Unholy Triple, Cloud Dweller Hazy IPA, or Night Swim Porter could be in your future if you go to their tasting room across from Tampa's IKEA, just outside Ybor City. Thank you also to Barrel Aged Media and Events. Barrel Aged Media and Events hosts beer tours, curated tastings, and beer events throughout the Tampa Bay area. Whether it's a corporate retreat, an in-home tasting, or a beer day party, visit Barrelaged Media.com for more information. Are there any guests you'd like to hear on the Beerwise Podcast? Reach out. I'm on social media at FLBer News or Mark at FloridaBeerNew.com and let me know what's going on in your world BeerWise. Please remember to like and subscribe and to follow Beerwise on your favorite podcast platform so you don't miss an episode and you can help us grow and reach new audiences. Florida Beer News is still on Patreon, and we're continuing fundraising efforts for the website and podcast, looking to make some insights, looking for your insights and looking to make some changes and updates. We have a new website and we'd love for you to come on board with us. Check out patreon.com slash Florida Beer News, spelled out, for information on how you can help fuel our growth and get cool rewards. That's all for now. Until next time, and I'll be back to talk about what's going on in the world beer wise. Cheers, I think.

Podcasts we love

Check out these other fine podcasts recommended by us, not an algorithm.

All About Beer Artwork

All About Beer

All About Beer