RIP Anchor, brewing on the high seas, and stupid beer trends

It's been a sad week for craft beer lovers.  A story we couldn't skip, Anchor Brewing is closing after 127 years in business.

This one hits you right in the nostalgia as a craft beer drinker, but I'll be the first to admit I was part of the problem here.  The last few years I think Christmas Ale is the only Anchor beer I've purchased.  There are just so many great choices today.  Whether I'm at my local brewery or bottle shop, there are tons of amazing beers to be had and some of the old faithfuls don't get the love they once did.

Close to home Atlanta Brewing Co. reported their lease was cancelled at Underground Atlanta, where they planned to re-open after closing  last Summer.  Although we thought this was the end of them news came out after the show that they aren't giving up yet.

We start off the show with tomato talk.  Right, tomatoes.  In beers, not in beers, and in the glorious BLT.  Tis the season.

There's also some fun news with a new champ for the Beer Mile.  Chug, run, chug, run.  The chug time was a bit slow but the run time made up for.  And Asia is getting a brewery on a cruise ship.  We didn't know until we started digging around but apparently there's already one in North America - Carnival Vista's Red Frog Pub & Brewery.

A new (well, old) grain is making waves in brewing.  Funio is a gluten-free grain that is very eco friendly and, apparently, has a closer taste to "real" beer than other gluten-free alternatives.  Brooklyn Brewing has made beer with it and they're encouraging others to do the same.

We were thirsty during the show so here are our Beers of the Week

• Anchor - West Coast IPA
• Sierra Nevada - Ruthless Rye IPA
• High-Wire - Big Boy Thiolized NEIPA
• Halfway Crooks - Farina Lager
• Vitamin Sea - Greetings from Weymouth IPA
• Sweetwater - Gummies Fruit Punch IIPA

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

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Transcript

Disclaimer:  This transcript was automatically generated and may contain some spelling errors.  However, the essence of the information should remain intact.  If you have any questions, please feel free to reach out to us for clarification.  Thanks!

0:00:10 - Tim Dennis

Welcome to the beer guys radio show. We appreciate you tuning in to join us this week. This is episode 373. Brian, that's a lot of episodes, it is. Yes, we've talked to a lot of cool people and drank a lot of beers over that, but that's. That's a lot of running your mouths about beer. So Nate doesn't know that fatigue. Yet he's, he's. You've been here two, three years now, nate. 

0:00:33 - Nathan Ellingson

Three years, this past June, yeah, yeah. 

0:00:36 - Tim Dennis

So heck he's, he's half of them there. Even even half of, that's still a good number, wow, yeah. 

0:00:42 - Brian Hewitt

Three years. Yeah, that's actually a very long duration in. It is your particular role. 

0:00:49 - Tim Dennis

Yes, yeah, and that's I mean. You know a lot of folks doing podcasts. They, they don't survive that long. You know seven or 10 episodes and like this is too hard, we I quit, I quit. Yeah, we can relate. It's tough, it's not, it's not easy. We work hard for the money here, guys. We come in and we, we prepare and we get guests and we get stories and all that. It's a lot of work to put out this quality content that we put out here. 

0:01:15 - Brian Hewitt

So you better treat us right, that's right. 

0:01:18 - Tim Dennis

I'm standing there. 

0:01:19 - Brian Hewitt

Waiting to fill in the last part of that, that lyric. 

0:01:22 - Tim Dennis

Good stuff. Well, y'all, we've got a lot to talk about here. I am Tim Dennis Brian Hewitt. How in the heck are you? What are we going to cover this week? 

0:01:31 - Brian Hewitt

I'm doing good. I'm doing good. We've got all kinds of big news. We've got a huge brewery closure nose, we're going to talk about some ancient grains, a new record in beer sports I didn't, maybe you didn't know there were beer sports, I wasn't sure about that, but there are and there's a record cruise ships and beer tanning and all of the hot summer topics. And also we have, as we were talking before, mo Mike Nate, how are you doing? 

0:01:55 - Nathan Ellingson

so, hello, doing well, happy to be here, happy to talk about all of the news, everything under the sun. 

0:02:02 - Tim Dennis

So much news to talk about. You know we had some interesting non beer discussion this week so we got to talking about tomatoes and just getting into, you know, fresh tomatoes and that, and I realized recently that I I thought I hated tomatoes but I don't there's just a lot of lousy tomatoes being served out. You know there's. You go to like a certain sandwich shop that is known for their sandwich artists and they're just sad looking tomatoes in there, man, but if you get a nice ripe tomato it's good. And they put tomatoes in beer before Brian. Do you know anybody that's ever put tomato in a beer? 

0:02:41 - Brian Hewitt

Oh no, let me think about that. Oh, wait me. I was just thinking, maybe this is the time, with all the talk about tomatoes, for Johnny saison me to make a return. That's that was my tomato, basil saison, which was loved by everybody a hundred percent of the time. 

0:02:56 - Tim Dennis

Hundred percent. So, honestly it was love, hate, that's, that's. Yeah, we did. You know you did give people that tried it and said this is one of the best beers I've ever had. We had a friend who said I think you guys nailed perfectly what you're going for. I just never want to drink it again. 

0:03:14 - Brian Hewitt

So we're like all right, all right. That's fair man Except that is a win, yeah. 

0:03:19 - Tim Dennis

Sun dried tomato and basil saison. You know I'm kind of halfway in between the two of them there. I thought it was a good beer. It's not something I could drink frequently or a lot of. It did express the flavors very well and also had a nice saison base to it. So well done, brian, well done. 

0:03:38 - Brian Hewitt

Maybe if I'd gone more Mikkelotta with it, you know, added a little more spice to it. Maybe some hot peppers or some Tabasco oh, tabasco barrel aged maybe. 

0:03:50 - Tim Dennis

Yeah, or you could have dropped some oregano and went full Italian there with it. Yes, Oregano garlic has anyone ever put garlic in a beer, not intentionally. I think there was a beer that was like called a pizza beer, that they went for the flavor of pizza, so that that may have had had it in. So I'm not sure. 

0:04:11 - Brian Hewitt

Yeah, I man. I was mashing in with like a straight up pizza seems like something that people must have done? 

0:04:18 - Tim Dennis

Put the pizzas in the mash. I wouldn't martin house. That seems like a martin Maybe we're, we're straying into their territory. We'll probably get a cease and desist at this point in time for our madness with ingredients or whatnot, so we we also got to talking about this led to be our, I think what started the tomato talk was talking about BLT's, and Smalls mentioned that whoever invented the BLT deserved an award. So Johnny says I mean they have paired pretty well with a nice BLT. 

0:04:44 - Brian Hewitt

I think you would have and there's a lot of. So I think that anything that was that would pair with a saison and that's nearly anything. You're adding a little bit of acidity and a little bit of something, anything like the tomato sauce and citrusy. I think anything would work pretty well with that. Blt sounds like a really smart idea. You've got the kind of have the fattiness in this, the salt from the bacon. You've got, you know, the, the complimentary tomato and you get the lettuce, which is also complimentary. I think it would be great. 

0:05:15 - Tim Dennis

Let us be a. There's not a thing. There's not a lot of beers you're like. There's not a lot of people asking what they pair with lettuce, so you know that's what pairs well with lettuce. This saison wood Exactly Good stuff. Let us pairings Now. Nate, you introduced us to the spaghetti. This is not spaghetti. This is not related to tomatoes. This is a beer cocktail. Nate, did you ever look into the history of the name spaghetti? Like where that were in the world that came from? 

0:05:44 - Nathan Ellingson

I didn't look into the history. I was probably back. I saw it go, was in Chicago. That's where I saw it originated. So I don't know if it was just a little bit of lazy wordsmanship or what, but yeah, that's where I found the origin to it. 

0:05:59 - Tim Dennis

Yeah, yeah, you know what? We've got a comment here that I think we need to share. Someone found our stream and they want to know why. Was this live stream recommended? Who knows? However, this makes me feel much better about myself, because this is three dorks talking about tomatoes. That's fair. Thanks for joining us. Salami Cheers Someone named Salami going to talk trash about us. 

0:06:21 - Brian Hewitt

They would pair well with the Johnny saison, he saison. I think great great. 

0:06:25 - Tim Dennis

Yes, they would absolutely. But the Spaghetti, brian, you did a little experimentation with that this week, correct, I did. 

0:06:34 - Brian Hewitt

Yeah, I was talking with some people on Twitter about the the Spaghetti, and one guy says this was too sweet, I don't like it. And oh you know, it started off with people talking trash about apparel and Jason Pellett for Morpheus was saying I'm not going to tolerate this, people can't talk trash about apparel. And I think it came around to a Spaghetti and how one guy didn't like the Spaghetti because he thought it was too sweet somehow. So the apparel I'm thinking it's the base beer was a little sweet, depending on where you get your lemon juice. The lemons could be on the sweeter side. So together it was a little sweet with like a Miller Miller light or whatever. I didn't ask about it. 

Jason Pellett had a theory that if you went, if you were going to make this cocktail, you should instead be using a Pilsner, something more bitter, to add more balance, to balance out that sweetness. And so I tried it out. I tried it with a victory premium pills, which is actually fairly aggressively hoppy and a little pretty, pretty bitter overall in terms of Pilsners, and I liked it a great deal. I think it's a. It really made the lemon, the citrus pop and the hoppy notes. The herbal qualities really came out big. I don't know if I would say it was necessarily balanced, but I liked what I got. So my thought is some people are going to like it. My guess is, tim probably wouldn't like it, because it is fairly bitter. 

It's not quite Campari level of bitter, but it's. It's up there and I think it would go with a less aggressive Pilsner, something a little bit more mass market something, it where they dial it back a little bit, a little less aggressive with the hops, and I think you would have just an absolute winner. So I do have plans to follow up at some point and try it with a different Pilsner. 

0:08:17 - Tim Dennis

Now is the Nate. Is the recipe? Is it Miller High Life that it calls for? 

0:08:22 - Nathan Ellingson

That's what the original recipe I found called for, and I saw it two different ways. I saw one with just Campari, and then I saw another one with the aprol and the lemon juice. 

0:08:32 - Tim Dennis

OK, yeah, I, you know what, I would try one just to to check it out and see, but I do think from the description of it it's not something I would care for. And you know what? I think I talked about that before and they're like, if you like someone commented, if you like that you know bitter herbal taste, then you'll enjoy it. I'm like, well, ok, that's, that's fair. 

0:08:52 - Brian Hewitt

I probably would not, but but I'll try it, I'll see what's the basic aprol, though with Miller Light and a little bit of lemon juice. I it is on. It is on the sweeter side. I don't know if I'd ever classify that as sweet, but you might find that to be more palatable than any other variants of it, tim. 

0:09:11 - Nathan Ellingson

Yeah, it kind of tastes like a shandy when you do the outcrawl and the lemon juice. 

0:09:15 - Tim Dennis

Okay, gotcha, I'd do yeah again, I'd give it a shot. You know I'm game for trying something. Not gonna like them all. Try it out there. So we all we are gonna move on to our beers of the week. 

We want to thank our friends at the nest for sponsoring the segment A barbecue craft beer, kennesaw, georgia, gorgeous patio right now. You know you may want to go inside they have air conditioned Space as well rather than the patio because it's a little hot for that. But actually they've got a lot of fans and stuff that even when it's hot the patio is still pretty comfortable and it's nice to be out in the Sun. But you know, go there, check out their tacos next time you go. They've got a really nice like the Nashville hot chicken and of course their different barbecues that they can put into tacos there and with all those beers up on tap, they've got wine too. 

If you're feeling wine, they have coffee, nitro coffee there. So you know, if you're not feeling beer at the time, you can get it. But who's not feeling beer when they've got some good barbecue or wings or and stuff in front? So again, thanks to our friends at the nest for sponsoring our beers of the week now, very related to a story we're gonna talk about here. Brian has got an anchor West Coast IPA which I believe you're sipping on right now, brian right. 

0:10:26 - Brian Hewitt

I am, yes, and it's. It was a symbolic purchase as a result of the news it's. It is definitely not a fresh IPA. Let me just yeah that's. 

0:10:33 - Tim Dennis

I was afraid of that. I was afraid of that, we did. It's yeah, and well, you know what? We'll dive into it more. I was about to go off on a tangent about anchor, but we'll talk about that a little bit more. Brian's also got a Sierra Nevada ruthless Rye IPA. Highwire big boy Filized. Northeast IPA. Nate is sipping some halfway crooks for Rena Lager from vitamin C. He's got greetings from Y mouth. Why myth sure IPA, yes, and sweet water, gummies fruit punch II PA. So that there's been some chatter about those. That's a new release from sweet water. They've got a gummies fruit punch IPA. And what was the other one? 

0:11:09 - Brian Hewitt

Brian tropical tropical, tropical and fruit punch, and I have. I have opinions about both, having tried them, so I'll be very interested in hearing what you have to say About the fruit punch one. Okay. 

0:11:22 - Tim Dennis

Yeah, see, see what we get into there, but those are the beers we can y'all. I've been under the weather this week so I'm not drinking. I'm not gonna put any alcohol on my stomach. I have jasmine green tea that I'm drinking this week to settle my tender stomach here, so we're gonna let these guys cover this bit. If, for anyone that wants to know, it's bigelow, is the brand bigelow jasmine green tea. So if you're ever in in the need of green tea, how many I be used as a halftip? You know I imagine there might be. Well, is that measured from the actual, like I summarized, alpha acids? Can you measure I be used from things that don't have that? You know what? 

that's a good question yeah, I don't know, I'm not sure exactly how they measure the I be used. I think it is. I think it is the the alpha acids? 

0:12:03 - Brian Hewitt

Yeah, cuz there is a little bitterness in a tea, you know so maybe tannic, tannic bitterness or whatever. 

0:12:08 - Tim Dennis

So four, four, brian, five for I be used so. Yeah, so, anyhow, that is our beers of the week and, brian, let's get into it. You know we've been talking about it. Let's dive right in the big story of the week. 

0:12:22 - Brian Hewitt

Yeah, the big. The big news this week is after 127 years in business, the legendary anchor brewing company in San Francisco Is shutting down. According to a spokesperson for the brewery, it has been losing millions and millions of dollars a year and is quotes, economic, quote. Economic pressures have made the business no longer sustainable. So losing millions and millions of dollars a year, apparently at some points in time is is somehow sustainable, but it isn't right now. So they just specifically site inflation, increased competition and just the cost of doing business in San Francisco, which is Expensive without inflation. So the brewery is already brewed its final beer. 

The anchor tap room will continue to operate until at least August 1st, possibly later. So if you're in the area, make sure to stop by. The writing was probably on the wall when they announced last month that they were halting national distribution and Canceling their annual, beloved Christmas sale. Anchors assets will soon be put up for sale, but somebody could step in last minute and purchase the entire brewery. It would not be a first for them. Fritz Maytag bought anchor on the verge of collapse in 1965, but so far efforts to find a buyer have been unsuccessful. Hmm, so. 

0:13:38 - Tim Dennis

Yeah, I think this is one of course there's been a lot of chatter about. I mean, 127 years is a long time for a brewery to be in operation. I think that you know Fritz may tag buying this and a lot of people credit that with, if not the foundation of craft beer, the very early, you know, forefathers of craft beer there with with anchor brewing and you know this. I said this is sad 127 year old, an institution in craft beer. It's sad to see them close, but how many people that are so sad about them closing have purchased their beer frequently or frequently enough to keep a Brewery afloat there. I know me personally. The last several years it's probably only been the Christmas sale, unless I was out somewhere and an anchor steam or something happened to be one Of the beers on tap there and might get one. But I haven't purchased them much. And, brian, I think you mentioned that you bought steam beer occasionally, but again, we're talking one to two, six packs a year on that? 

0:14:35 - Brian Hewitt

Yeah, it's just not enough. 

0:14:37 - Tim Dennis

You know, if you're there in San Francisco, I'm sure you know to the locals, especially to the locals there, you know, definitely an institution, something that's been there since their grandfather's great-grandfathers were born. But In this climate, the way it is right now We've got, I know, here in Georgia and I think it carries out beyond Georgia, people go to their local breweries and drink, you know, on site, smaller tap room, smaller brew houses putting out serving the local community. We have one brewery here that Either has three or four locations within Georgia, you know, within, I guess, the extended Atlanta metro area. That's the model they went with and it's serving them well because they're, they're getting their locals. One of them is here where I live, in Woodstock, georgia, and they're packed. You know they. 

There's a lot of local love for these breweries. But you know, if your Model is hugely dependent on distribution, which all these older breweries, the growth that they had across the country was dependent on that at a time when there was 1200 breweries across the country on competing for self-shelf space compared to 9000 breweries competing for shelf space, plus all the growth in your local beer and it's it's tough. It's not a shock. It's not shocking that they've closed to me. In my opinion it's sad, but it's not shocking. 

0:15:55 - Brian Hewitt

I definitely agree, and our Christmas beer, like the tasting session that we do every year, is going to be Really harmed by this, because that was always a staple of it and I love that beer and, yeah, I didn't buy it as often as you take it for granted. That's sure. That's the thing. Oh, there's a lot of options, a lot of a local excitement about things, and you don't need filler anymore when you have a a set of taps at your bar. You have all the best options from anywhere and you're probably gonna pick local stuff. So, yeah, I and I get it. I get it. People can feel bad about it and they they maybe feel a little guilty about. Hey, I didn't support this brewery, but I get why you didn't. You didn't do it with Malice, it's just there's so many sparkly things to run after, like there's so many squirrels to chase. 

0:16:41 - Tim Dennis

In the beer world we're all chasing those squirrels and you know it doesn't have to be a brewery across the country. That's. I'm good friends with Scott Hedin, you know, one of the founder of burnt hickory brewery. Burnt hickory closed recently and I can tell you that I didn't buy them as much as I did Five, six, seven, eight years ago. You know it's there's so much out there and Brian, especially with us, the one, beer guys radio, we're trying to get around to all these different breweries Nate same, you know, going around trying to check out different breweries. So there's, I can only drink so much beer, you know. Yeah, and we've got here in Georgia we have I think last count was just over 160 breweries now where when we started beer guys radio, we have around 50. So now, even if we go to a new brewery every single week, it'll take us three years just to get through Every brewery in the state, much less the ones coming in from everywhere else. So you know there's just so much out there. 

Choices great man, I love having a choice. But that means if there's a lot more choices and they're good choices that yours will probably not get chosen as frequently as it did when it was, when there were fewer choices. But it would be cool to see someone go in swoop them up and and check it out. You know, try to keep them going there. Anchor steam Christmas L. Maybe another brewery even get the rights to like Christmas L or something like that. You know we need to. We need to get with the Bavana, you know. 

Yes with their model and say hey, guys, work something out here to keep Christmas L going. 

0:18:08 - Brian Hewitt

That would be. That would be brilliant, because they've done a really good job that I've seen so far with just local breweries that have Signed on with them. Yeah, it's, that'd be fantastic one of the things that's been talked about heavily. In addition to, somebody could swoop in and buy the entire property and and and then bring it back to life. It may wind up being that people that that all the parts, all the gear, gets sold off and the intellectual property and the recipes Get sold to another place. So I wouldn't be surprised if we see anchor steam come back, brewed by somebody else, and Hopefully it's by somebody who's capable and willing to do their best to faithfully Revive or represent what the original was. 

And I think that'd probably be the case. They mean it probably won't be exactly the same, because I mean how, how on earth could in reality? 

0:19:00 - Tim Dennis

So yeah, yeah, would it even be the same? If it was the same, would it still be the same, even yeah, so exactly. 

But, Brian, bringing this a little closer to home here, this is an interesting story. Atlanta Brewing Company, so the one of George's oldest craft breweries. They started out as Atlanta Brewing Company. They rebranded to Red Brick Brewing Company, they re first rebranded back to Atlanta Brewing Company, yes, and then finally they closed down and the brewery had its struggles all throughout you know, all throughout their history, Brian. They had, you know, equipment issues, but we've been there brewing. Their brew house was. It was old, it was ancient equipment there, the mill I seriously I don't remember the exact story, but it's like it's from the 1800s and was literally found in a field in England or something like that, and it was brought over and refurbished. They had brewers come and go, owners come and go Been a tumultuous history for Atlanta Brewing Company. But they closed, I believe the end of 2022 and they announced that the or mid 2022, and they announced that we were gonna open another location at Underground Atlanta. 

For those not familiar, Underground Atlanta is, well, a lot of it's underground, but there's music venues and different things there. It was really hot back in the 90s as a destination, died off for quite a while and they're trying to revitalize it now. Well, this week, Brian, or actually just today, we got word that the landlord has terminated their lease due to basically inactivity, that they said that there was no construction started and that they said something about other terms of the lease that they were not able to adhere to had to terminate. So it looks like Atlanta Brewing Company is not gonna come back and disappointing, I think, probably for Georgians. For the same reason, Anchor would be to San Franciscans or it's historical. 

People are tied to it. People in Atlanta that was their first craft beer, that introduced them to craft beer. People talk about going to the old location for a Fertlana Brewing, back in the Tours and Tastings days when they were like, oh, when I was 21, that's the first place I ever drank. So there's a lot of people that are emotionally attached to it. But again, not surprising you know this is something I'm gonna bring up in a bigger sense is breweries that close and say they're gonna reopen. 

I can't think of a time when that's been successfully done, and I'm sure there's been a couple. But I know just here in Georgia we had a brewery Abby of the Holy Goats that closed. I guess we're probably looking several years ago now and said, hey, we're gonna open another location that didn't come through. We've had Atlanta Brewing Company when they announced that it just didn't feel like this was gonna happen, and then the signs continue to look worse, as it went on. And then we get this announcement today but, Nate, do you know of any breweries that said, hey, we're closed, we're gonna reopen? And they've had a successful relaunch, which? 

0:22:00 - Nathan Ellingson

I can't really think of anything. I think when you close and you have that little hiatus between tap rooms being open, it's really tough to just regain that momentum you had when you already had a tap room open, right, right. 

0:22:13 - Tim Dennis

And Atlanta Brewing Company specifically. People were always attached to their beers, but they definitely had their high points there and I will say that when they closed they were not on one of their high points as far as beer quality innovation stuff goes. So especially in this climate, does it really make sense to that, brian? Do you know of any that have done a relaunch successfully like that? 

0:22:37 - Brian Hewitt

So I don't know 100% of what's, what, all's behind it and how much of an actual independent facility existed or independent brewery. But Green Flash did go away and just completely die and was kind of brought back to life and now it's all rolled up into Sweetwater's Tilleray yeah, tilleray, and so now it's all on by them. And I think it's the same thing with Alpine. I think Green Flash bought Alpine and so I think that Alpine, green Flash, kind of came back to life under different investors. I don't know how much it existed, I think it was open and was serving their beer again, and then it was bought out by Tilleray. 

So I think it does happen occasionally and I know we've had some. We've had the original owners buying back breweries, but usually they're still open. So it's not that they're closed, but I think that Green Flash was actually some people that had been in ownership and worked there and they had kind of brought it back because Green Flash was a heck of a property once upon a time. And they are making their legendary beers again with Tilleray slash Sweetwater. So that's the only thing I can really think of. Off the top of my head that seems like it might qualify. 

0:23:59 - Tim Dennis

Yeah, yeah, I'm sure that you know what To our listeners out there. If you know of one, please let us know. Drop us an email, hit us on the socials. We'd love to hear a success story of someone coming back from the dead, so to speak, there. So it seems hard to do. Hard to do If you've, if you've got a business that's got to the point of closing unless there's some extremely special circumstances to why that happened, it just doesn't seem like a great idea to bring it back. 

0:24:24 - Brian Hewitt

I think a bad sign. A bad sign is always if they're working and reopening and there's no communication whatsoever. I'm suspicious that they're not actually working and reopening. 

If they're not the problem with Atlanta Brewing Company is it was dormant for months and I was checking I was actually looking at their social media because I like Atlanta Brewing Company, slash Red Brick and they did post this year and I got excited because there were a few posts and they were talking about their beers and I'm like, okay, you know, maybe there's something happening, maybe they're getting some momentum behind them, and I don't know if I remember this correctly, but were they getting contract brewed by somebody, possibly second self, who also closed? 

0:25:05 - Tim Dennis

So they were being contract brewed for a while and I don't know the full situation, but I do know that that ended, that they were not contract brewing for them anymore. And Brian, talk about the social media coming back. Even that was kind of odd. Like they're saying, hey, go get our beers, and as far as I know no one was making them at the time and when people were asking questions like hey, you know, were these beers when you're coming back? They just didn't respond to anybody. You know they were using social media like one way communication and it was weird. It had just been weird. It really seemed to me like someone who didn't understand what they were getting into and I can't you know? 

I don't know if that's the fact, but I know, reading from what happened, that's what it looked like. 

0:25:49 - Brian Hewitt

You need the health and support of the people in the beer community people that really care about beer to be there. You need to tell them things, and if they ask you about stuff, you should respond to it. I didn't ask them anything, I just watched quietly, so I asked a couple of questions, just got no response. 

0:26:04 - Tim Dennis

So you know, so be it, so be it. Well, brian, you mentioned health and support and you know me, I'm very into health and fitness and such, and I hear that there's a very important competition that has a new champion. 

0:26:21 - Brian Hewitt

You are correct. In this week in the craft beer sports news we have a new women's champion, world record, beer mile, and I'll be honest with you, I had no idea there were records kept for beer miles. But yeah, here we are. I actually kind of thought a beer mile was just a euphemism for a very aggressive beer crawl where you were very fast between your stops. But they actually do it on a race track and basically runners will chug a 12 ounce beer and run 400 meters and they do that four times. So at any point in the event, if the beer is returned to sender, the runner has to do a penalty lap and do another beer. So you don't get out of it that way. So the world championship is called the beer mile world classic and it's been on hiatus for eight years. So it's been gone for a while, but this apparently was the first year they came back with it. 

This year Elizabeth Lasseter, who can run a five minute, 11 second mile without beer, won the whole thing and set a record with six minutes in just under four seconds. So she can, chugging beer, run faster than me any day of the week. Of course they have to do. They have all sorts of stats. So they know it was taking her an average of 72 seconds to down a beer, which kind of seems a little slow to me, cause I've seen people who you know swirl can swirl a bottle around and finish it off in a you know in seconds basically. But you know what? They can't run, they can just drink fast. 

So the event was a clean sweep for Team America or Team USA. So everybody start chanting USA. Based on the pictures, it looks like everybody drinks from a different beer bottle. So you can I think you can pick your beer. I believe Lasseter was drinking a blue moon, of all things, which doesn't seem like the most ideal beer for running. But what do I know? I can't run a five minute mile. So there we go. I. This is cool. I love that this is a thing and people are keeping stats for it. 

0:28:19 - Tim Dennis

It's like the triathlon If you're weak and swimming, then you better be good on your bike and you run stuff like that. If you're weak in your chug, you got to be a runner and that's a. Yeah, patrick, it sounds like you can. You can choose. Maybe we should get one the stout, the stout mile the barley wine mile so. 

0:28:38 - Brian Hewitt

Nothing but to high gravity the 14% beer mile. 

0:28:42 - Nathan Ellingson

Lactose like a heavily, heavily lactose beer mile, the milk stout beer mile. 

0:28:48 - Tim Dennis

Yes, Get some milk in there and run run. 

0:28:51 - Nathan Ellingson

And we're gonna have it. 

0:28:52 - Tim Dennis

In Texas in July because, according to our buddy Stan, the heat index it was 106 in Fort Worth. So you know a good way to cool down. If you're in Fort Worth, go visit our buddy Stan at neutral ground brewing company and try some of his beers. There he's got a king cake stout, which are a king cake beer. I don't think it's a stout. I don't think it's a stout, but you and you know what Fun fact I got to throw this in there. 

One of the beers that Stan has on tap is Cinecesia Cezanne, and if you've followed beer guys radio for a while, you would know that that is mine and Brian's homebrew recipe, that we want some metals for Stan. Like I said, we're good buddies. So when he opened his brewery he said hey guys, can I use this for our Cezanne recipe? And we were thrilled to have him do it. So that is on at neutral ground brewing company in Fort Worth, texas. So the beer mile good stuff. Guys. Let's shout out to our awesome supporters Nate, you got something for us for a little truck and tap action. Sir. 

0:29:46 - Nathan Ellingson

I got something for us. Hey, brian, speaking of you, you know struggling with your five minutes beer middle one period. We've got a great idea for you to be able to train a little bit. Awesome. How do you feel about running laps around the block and trying different beers with every lap? 

0:30:03 - Brian Hewitt

Well, I like the trying the different beers. I'm not sure about the running around the block, but go on. 

0:30:09 - Nathan Ellingson

Well, you know, truck and tap is your ideal training grounds. They've got three locations Woodstock, duluth or Alpharetto. And you know, with plenty of taps to choose from, you could try a different beer each lap. And you know, when you do that it's what's called frontus training You'll be covered in gold medals before you know it. I'm looking forward to this. But then, when you get done with your beer mile, if you want to recover and do a little car bloating, you can grab a bite from one of the rotating fruit trucks. What sounds better? Tacos and wood stock, vietnamese subs and Duluth, or burgers and alfredo, it's up to you. You can set your personal beer mile best with Truc and tune. 

0:30:48 - Tim Dennis

I want to be the trainer that just sets a truck and tap, just drinking beer and eating subs. So every time you come around, I'll yell at you angrily. Is that all you've got? 

0:30:57 - Brian Hewitt

It's like chug chug chug, Chug chug. Yeah, I got you this dragon's milk stout here. Yeah, Drink. 

0:31:04 - Tim Dennis

You know, Brian if we could, we could go to Terrapin Brewery, atlanta as well, and there's plenty of room there at the battery. We could run around the block there and get some training in. 

0:31:12 - Brian Hewitt

So Terrapin probably got something to work for us right, absolutely yeah, if you're heading over to the battery. In Atlanta you got to go to the Terrapin Brewery and tap room. It's like you don't have to. The Braves don't have to be playing for you to show up. They may or they may not. It's well worth the trip to go there. They're always pouring some of your favorite beers They've got I don't even remember what the actual count was, but it seemed like 20 beers the time I was there A lot of variety. 

You could run your lap around the battery and come in and get a new beer each time. And because you could take the beer with you, because you can wander around the grounds there with your beers and you can go into the when the games are played. Obviously you can take your games into the stadium as well. But yeah, they're, and they're constantly adding new R&D beers, so you can. You can try something experimental while you're doing your beer run. They brew those on their five barrel pilot system and it's right inside of the stadium there where the Braves play. So they just tapped a batch of their crisp dry colch and a gluten reduced IPA called malted barely. So that's barely not barley, and both of those would be great if you're training for your beer mile, so why not drop by and check it out? Go with air, you don't have to run if you don't want to, and while you're there, obviously get some of that great barbecue that they're serving. So go to truck and tap, or go to truck and tap and then go to Terrapin Brewery, atlanta. 

0:32:33 - Tim Dennis

Yes, go to both of them. Yes, do both, absolutely. Yeah, brian, you know, you and I tried that colch when it was on the bright tank there and it was phenomenal and wasn't even ready yet. 

So I got to get back and get some more of that, and you know they also have the core beers on there, brian. So if you're a hops secutioner fan or something like high and hazy, they've got those Georgia staple beers on there as well. Absolutely. Thank you so much to Terrapin Brewery, atlanta and truck and tap for sponsoring beer guys, radio, brian and brewing. Sustainability is a big topic. Using creative grains and getting out there and there's there's one recently that's being pushed a lot. We're starting to see some more beers made with it. Tell us more about it. 

0:33:12 - Brian Hewitt

Yeah. So there's an ancient grain that has a story about it in the Guardian that's just made the rounds on social media so much this week. I don't know why this week per se, but apparently they've been making beer with it for a while, but it just got traction this week and it's about a grain called Thonio. It's an ancient, possibly Africa's oldest cultivated cereal grain. Garrett Oliver, the owner and brewmaster of Brooklyn Brewery, is a big proponent of the virtues of using Thonio or Thonio, excuse me in brewing. I can't I keep wanting to say Fonio, like I've been watching a lot of too much, uncle Roger Roger, yeah, this grain is Fonio yeah. 

Not Haya, but Fonio anyway. He describes the grain in the finished product, the beer, as being delivering more creaminess than other grains and parting some floral and fruity notes that you might not get from other grains, while still being able to achieve a crisp, the drier finish on the beer. So that sounds very promising, in addition to adding some interesting variety to the beer. There are reasons why he's pushing the wider usage of the grain. The first is it's going to it would have a huge positive economic impact on Western Africa if they started growing it. It's good for the environment. It will grow in poor soil and it requires considerably less water than typical brewing grains, and growing it could possibly reverse desertification in Africa and for people with celiac disease. The grain is actually naturally gluten free, so you would be making beers that taste probably more like beers than some of the other alternative grains, but without all of the the gluten. You wouldn't have to have it removed by a chemical process. If you're interested in trying out Fonio, the whole foods chain carries some Fonio products, including a few beers, and if you have other things like pasta products and things like that, you can find. If you go looking for it At the moment you may have trouble finding the Fonio beer. 

They had one, I believe that was released a session IPA that was released in the spring of this year. But they are planning on releasing a new Fonio beer from Brooklyn Brewery called Fonio Rising, which will be in the fall of this year, and I believe that's going to be. I believe I saw that was going to be a Pilsner, possibly even a higher gravity Pilsner, but I'm not sure about that. So keep an eye out for it. It's a beer with a good cause and it's it's an interesting grain, so I'd like to see more people make it, just so I can try it out. If you're interested in learning more about the grain, there's also a pretty cool Ted Talk dedicated to Fonio, so go look for that. 

0:35:46 - Tim Dennis

Okay, now you mentioned something, brian. When you mentioned it was a gluten-free grain, that immediately made me think about the taste that you get, because I've had beers made with millet and I've had beers made with sorghum, which are a couple of common ingredients when you do gluten-free brewing. Have there been comments made on the Fonio about it, the flavor profile being closer to like a barley beer? 

0:36:07 - Brian Hewitt

I think that's the impression that they've given. They haven't explicitly said it. Now, to be fair, from looking into it it's part of the millet family. It's, it's related to millet, but from the sound of it it sounds like it has a more positive final outcome in terms of beer. But the process of actually milling it and getting it separated is very labor intensive and, based upon watching the Ted Talk and some other things, the actual process is required to take the grain and get it all the way to being an agricultural product that people could large-scale rely on. That's still kind of missing. So they're working on getting more people interested in it, which will drive more investment, more purchasing, and that will grow it up into a larger industry. Apparently, in West Africa it used to be the staple crop, but it got replaced during colonialization with rice and other things that were, I think, easier to grow, or maybe not easier, but were more acceptable to. 

0:37:10 - Tim Dennis

you know, people running the running the show basically Okay, fair enough, fair enough, okay, good stuff. Hey, nate, have you got into your gummy bear yet? 

0:37:19 - Nathan Ellingson

I haven't, but I'm about to All right. 

0:37:21 - Tim Dennis

So yeah, once you get a good taste of it, we're going to get your review on that one there, but until then, we've got another story. That good news if you're a person that likes to cruise and get out there on the high seas. First for Asia, brian, do we have a brewery on a cruise ship? 

0:37:39 - Brian Hewitt

Indeed, we do. We've got a brewery Now it's still in development, so it's not technically out there. There is one. Before I get into this, this is in fact a brewery on a cruise ship in North America. The Carnival line has red frog pub and brewery aboard the Carnival Vista, which is an actual functional brewery, I believe. I think that they serve those products to other cruise ships, but there is one that has the functional brewery on it. 

Now, for Asia, they are working on building a fully functional German brewery and it will debut above the Adora Magic City cruise liner, which will be the largest ship ever built by China. As I said, it's still under construction. When it's completed, the 1508 brewery will produce beers that adhere to the Reinhardt Scabbat Though based on the article I read, it sounds like that's going to be 50-50s, like some of them will, some of them won't, because they also are talking about creating beers with spices sourced from countries along the historic Silk Road, which doesn't really sound very Reinhardt Scabbati to me, because that's not. You know, molten water and hops. Basically Right, but yeah, so that's going to happen and I've seen the pictures for it. It looks really cool. It looks like I would enjoy hanging out there and I love the idea of brewing beer at sea. I'm guessing didn't BrewDog do something like that many years ago they did like one for like their show where they were doing crazy stuff. 

0:39:08 - Tim Dennis

But well, that was one thing that I wondered is are they going to brew at sea? It just seems like that, that you know what. It seems like that's a risky move to have that much, you know, boiling liquid in that you know you hit rough seas and that. But maybe they can plan around that, I don't know. I've heard of freak storms coming up and I've seen some of the videos of you know ships just rocking back and forth, but maybe they have modified the brewing gear to accommodate for that. Or is it something where they'll brew at port and then have the beers out there? You know technically brewing, I'm not sure. 

0:39:39 - Brian Hewitt

That's an interesting idea. Now, you're not free from the possibility of waves, even at port, but you'd have less of them, like if you've got a tsunami, stuff is just going to go sideways. 

0:39:49 - Tim Dennis

Yeah, they didn't say Did you just? Did you just reference a tsunami and just like casually yes, Brian, If there was a tsunami, it would most definitely impact. 

0:40:00 - Brian Hewitt

It's a. 

0:40:00 - Tim Dennis

Thursday it's tsunami Thursday. No, big deal, oh no, you know what? It should be tsunami Tuesday right Is that I neither want Saturdays. I think we got to do it on Saturdays. 

0:40:09 - Brian Hewitt

Oh, because the TS sounds like as a tsunami Saturday yeah, yeah yeah, that's better. That's better. Just another Saturday, do you know? Typical. The rainy season, you have a lot of rain, and then the tsunami season you have a lot of tsunami. 

0:40:21 - Tim Dennis

So yeah, hey guys look out tsunami incoming. 

0:40:24 - Brian Hewitt

I think that. So the we're talking about really massive ships, you know, and they have a considerable, more, considerable, more amount of stability to those. I can't even say that properly because of the, just the footprint in the water. Yeah, they're not immune to the rocking, but I've not cruised, but my understanding is is there pretty stable in terms of like seafaring vessels? So, yeah, if you build your equipment and I've didn't somebody talk about using some sort of a balancing or something that could compensate for any kind of within reason, obviously some motion, I think that you could probably still brew and boil it at sea, maybe it's. 

0:41:09 - Tim Dennis

it's something that's just really uncommon, because I mean they, they do all kinds of cooking on ships, you know, for about literally thousands of people you know they they lay out buffets and stuff. So maybe I just don't understand cruise ships. I guess, unless it gets really rough, maybe it's fairly smooth. 

0:41:27 - Brian Hewitt

Yeah, I think, I think that's probably the case. So, yeah, you know what, I'll try it. I mean, if I, if I ever do go on a cruise, cruise ship, I probably won't go all the way to China to do it. I mean it would be interesting seeing that. 

But I might check out that. That red frog thing on Carnival, I would. I would do that Like, oh my God, you know how great would that be. It would be cool. I hope the, I hope the beer is good. Like you've got a captive audience so it doesn't. I understand that it could just be OK, but I hope it's good. 

0:41:54 - Tim Dennis

You know? Yeah, it would be. Maybe maybe they'll start meddling We'll see some GBG ABF metals for these cruise ship, or is there something? 

0:42:02 - Brian Hewitt

Or I could train for my beer mile on it, because I mean you could run around the deck and you could. 

0:42:08 - Tim Dennis

Yeah, tie all the stories back, so many different activities there, absolutely. Well, brian, if there's one thing that's always a good story and that tick tock that we can count on, is that they are going to do stupid thing. So in the latest trend Involves beer. So what in the heck is tick tock up to? 

0:42:26 - Brian Hewitt

A tick tock is is basically this social media equivalent of here hold my beer, like that phrase. That's the entire social media platform. So apparently the new thing is to slather yourself in beer before you head out and get some sun. According to the kitty bro, science involved the hops in the yeast activate the melanin in your skin. So you know what else really activates the melanin in your skin laying out in the sun without any sort of sunscreen that that does a pretty good job of Activating it as well. 

Skin experts have been quick to advise the youthful Rhodes scholars that there are very real dangers to using this new tanning hack. For example, using beer instead of sunscreen is a good way to get sunburns, the damage your skin and possibly get heat stroke. I tell you about the future risks of skin cancer, but if you're on tick tock talk, we know you're only planning as far ahead as the very next weekend. So, depending on the beer you use, yeast build up can build up on your skin, or yeast can build up on your skin and cause rashes, and there's nothing hotter for the summer than a yeast infection. So that's great. 

And smelling like beer being covered in a sticky sugary substance is a good way to get bitten by bugs and stung by bees. So make sure you get a little bit on your lips to really plump those up. That's, uh, that's my pro tip for this hack and, uh, I'm not going to tell you not to get a tan this summer because, well, you, you shouldn't. It's actually harmful for your skin. But, uh, please drink your beer, don't wear it. 

0:43:57 - Tim Dennis

If you could, yeah, for internal use only. 

0:44:01 - Brian Hewitt

It should be on the can. This is not yeah this is not sunscreen, you know. 

0:44:07 - Tim Dennis

But and you know from just setting out in the summertime and having a glass of beer how the bugs are Are attracted to it. So I can just imagine just being covered in this stuff. But you know, the thing with tiktok is there's things that they do because they really feel Like it's a good thing to do and there's other things they do because they know it's stupid and it'll get attention. So you know it's, it's quite possible this could be the stupid and getting attention right, nate, yeah but do they specify what style of beer works best to get the best hand? 

0:44:38 - Brian Hewitt

I think they're probably going with the macro stuff. I don't remember. I think I might have seen Mexican loggers or something like that. They're definitely getting it from like I think it's like Convenience stores and stuff like that, but so the it's not something it's. I definitely didn't see anybody pouring a thick milk stout on somebody, which would be pretty amusing, honestly. 

0:45:00 - Tim Dennis

I would see it. I want to be see the people dumping imperial stouts on each other out there. 

0:45:04 - Brian Hewitt

If I didn't loathe tiktok, I would set up an account and I would actually do that where I was dumping ridiculously kind of gross thick lactosey. 

0:45:12 - Tim Dennis

You know either smoothie sours or Milk stouts we can run both with a lot of us. Yeah, we can run some tests on and we can try with a light logger and then move it up a little bit, you know, get like a brown ale and then go for the imperial stouts and see which one gives the rest best results. 

0:45:29 - Brian Hewitt

There you go. Yeah, there's, there's so much opportunity, yeah, it's so much better opportunity. 

0:45:32 - Tim Dennis

Yeah, it's four. Science absolutely, brian. One more topic to cover this week and I know you did a little research on this some stories. We're going around about this, but does the story behind a beer still matter? That? 

0:45:47 - Brian Hewitt

is a really good question and it's a timely, considering the closure of anchor lately. That seems to me to imply that perhaps it doesn't. But let me get into the story first. This is from the UK, so according to recent research from Brixton Brewery in the UK, they say yes, the story behind a beer does in fact matter. 

One in four craft beer drinkers are drawn to craft beer that has a close relationship to where it was brewed and a story behind it. And, in more positive news for the industry, 84% are happy to pay more for craft beer than for a mainstream. Additionally, they find that 86% of craft beer drinkers would like to learn more about craft beer. So there's still some interest in learning out there. But a fifth of craft beer drinkers are also overwhelmed by the choice when ordering craft beer. So a lot of learning is still possible. 

But there's a lot of intimidation from just the volume of options. We've got analysis paralysis. We've got so many options to look at. It can hold you back if you're not really well versed in all the beer options that are out there. So Brixton seems to know what they're talking about. They've seen 124% growth in the last 12 months and they're considered a top five UK brand. So this does seem like the UK market at least has some interest in the story and the local connection of a beer, but I don't know if I think that that's still relevant here in the US. We're different markets and I'm not sure if that's still the case. I don't know. What do you think, Tim? I think it does a lot. 

0:47:33 - Tim Dennis

Actually, I'll be honest with you. I think people are still attracted to a beer that they fill a connection with, whether it's the brewery, the beer specifically or anything along those lines. I will give you one example. Recently our friends at Three Taverns released a beer called Beats. There was a good story Retro Marketing. It's a retro lager, Us knowing the brewery, having a passion for the brewery. A great story with the beer and the market. They did a retro commercial for it. A tagline it's got to be Beats. I was sold on that. I was sold on that. We got a case. I got some of my fridge right now, Other breweries, when they tell a story behind a beer and I feel a connection to that, there's breweries that I like. 

Because I like the brewery, I feel that their story resonates with me. Or I like the people at the brewery, the brewery in general. Then when they do a beer that ties that in even more, I'm definitely sold on that man, Definitely sold on that. I am more likely to purchase a beer that I know something about, whether it's the brewery or the specific beer, If I go out and I look on a shelf and I see a bunch of beers out there, and six out of 20,. I know the brewery. I've tried their beer before. I know the story. Hey, I saw a story on this. I would try it. 

Another example, to go the other direction of this Martin House and some of the crazy beers that they do. If I was to go to the store and I saw one of Martin House's crazy beers on the shelf, I would be likely to try it, because I followed their stories on social media. I'm like those guys are insane but they get a lot of hype for this. I got to check this out. Yes, that's my two cents on it. I think it matters, and it matters quite a bit. Actually, Nate, how about you? 

0:49:21 - Nathan Ellingson

As a throwback to earlier in the episode talking about steam, not steam anchor shutting down. You guys both mentioned about how you always buy the Christmas sale. What sets Christmas sale apart is that it has a different story tied to it. Every year it's got a different tree location and a different story about that tree. I think part of why you guys continue buying it is because of that unique story that occurs every year. I think the story still matters. 

0:49:49 - Tim Dennis

Absolutely yes. Every year I look forward to it when it comes up and we do our Christmas beer show. We blind taste a lot of beers. I have to say and you know what I'm going to be straight up here Anchor Christmas is not always my favorite beer in the lineup, but it's one that I look forward to the most. 

0:50:08 - Brian Hewitt

I definitely look forward to it. So with anchor, I guess the way of reframing the whole situation is anchor had a story problem, but it wasn't with Christmas, it was with all the rest of their beers. They needed to develop some sort of a personal connection with the rest of their beers, which with steam. I think that they maybe thought that everybody had that connection, but apparently the sales numbers don't say that. Or they had a connection with an older generation that just isn't able to support anchor at this point in time. So is that what it is? Is it just a matter of they had a failure to communicate their story for everything else in the brand and that Christmas wasn't able to keep it going, would you? 

0:50:54 - Tim Dennis

say I think I'd probably get too rambly to dive into this a lot, but I think a lot of people connected with this Okay, Like your first girlfriend, middle school, high school or whatever and that you dated for three weeks and you broke up and you were crushed for two days. You haven't seen her in 10, 20, 30 years, but there's still some fond memories there and if you heard some, you don't have any animosity towards her and if you heard something bad happen to her, you would feel bad. Maybe this is a terrible analogy, I don't know, but what I'm saying is people still had an emotional attachment to anchor, even if it wasn't in the forethought, and when they heard something bad happen, this could even be an old friend, you know that maybe you haven't talked to in 20 years and they're like, hey, I don't want to get macabre here, but hey, so and so passed away. You'd be like, oh my gosh, that's terrible. 

We were such good friends, we had such good times back in my early 20s and I think that's where a lot of people were with anchor. Or maybe it's that friend that you see once a year. You know, when you go back home to visit the parents and you go to the pub and you have a great time together again, but it's a once a year thing. So and that's that's what got anchor. A lot of people have an attachment to them. It's just a once a year relationship. 

0:52:13 - Brian Hewitt

That makes sense, that I think that it was the once a year relationship, because I went out before the show and the reason I have the West Coast IPAs. I couldn't find the steam. The places that did have it it was sold out. As soon as people found out that that once a year relationship was over, they went up and bought everything they could have of what it was for nostalgia. So very hard to find any more anchor. Right now. They're having, they're selling like gangbusters, basically having going out of business. So yeah. 

0:52:45 - Tim Dennis

And we've seen that locally at breweries here that close where we go for the last week or the last days in the open and they're busy, you know and I've had breweries comment to me, man. I wish people would have shown this kind of love the last five years on a consistent basis. It's like when you know it's not going to be around anymore than it comes to the forefront. 

0:53:04 - Brian Hewitt

Is that why all those carpet shops are always going out of business? Maybe so, maybe so. 

0:53:10 - Tim Dennis

They're like people just got carpet stockpiled because they keep falling for the marketing. They're like what am I going to do with all this carpet, man? But they're going out of business. I could. 

0:53:19 - Brian Hewitt

I could swear there was a place down the road for me, like within a mile or two, that was there for years and always had a going on a business sign on on the, on the thing, and at a certain point I'm like no, you're not. I think they finally did go, but I mean I didn't believe it. So I mean it, yeah, you can. 

0:53:38 - Tim Dennis

I think some places open with that marketing. Like that's their new signage is they? When they open, it says going out of business. 

0:53:44 - Brian Hewitt

So I guess, philosophically, if you look at it, we're all dying, we're all going out. 

0:53:49 - Tim Dennis

That's it. Well, technically true, technically true, good stuff. Well, y'all, that wraps it up for this episode of beer guys ready. Thank you so much for checking us out, for hanging out with us. We greatly appreciate it. If you enjoy what we're doing here, we would absolutely love your support on Patreon. Just go to patreoncom slash beer guys. You know what? We're about to get some new t shirts in. We've got I got the shipping notice. We're going to have new t shirts. If you're a patreon supporter, we will sell you a t shirt at cost. It's a great bargain 13 bucks, man, for a very comfy, very nice poly blend t shirt and it's sexy. So you know you really can't beat it. But yeah, check us out Patreoncom slash beer guys. Come and hang out on the discord server with us in chat. We greatly appreciate it. But once again, thanks for tuning in. Have a great week and don't forget to drink local Cheers. 

Transcribed by https://podium.page