Midwest Microbrew
Midwest Microbrew is a craft beer discovery site dedicated to celebrating and promoting the independent brewing scene across the American Midwest. We go beyond the tasting notes to share the untold stories behind the Midwest's best craft breweries.
Midwest Microbrew
Episode 25: Sam Goerdt, Co-Owner at Goerdt's Brewhaus
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
In this episode of Midwest Microbrew, I sit down with Sam Goerdt, co-owner and brewer at Goerdt's Brewhaus in Galena, Illinois. Sam shares his journey from the Marine Corps to brewing school to opening his own craft brewery, and we dive into his European-inspired lagers and ales, his BBQ menu, and what's coming up next at the brewery.
🍺 What we cover:
Sam's path from the Marines to professional brewing
Training at the Siebel Institute in Chicago
How Goerdt's Brewhaus was born in Galena, IL
European-style lagers, ales, and unique specialty brews
Family-friendly brewery with BBQ, arcade games, and a mug club
Upcoming seasonal releases including Oktoberfest and Loco Mango
📍 Goerdt's Brewhaus | Galena, Illinois
🔗 Follow them on Facebook for events, new beers, and more
If you're a craft beer fan in the Midwest, Galena is worth the trip. Don't forget to like, subscribe, and hit the bell so you never miss a new episode of Midwest Microbrew!
#MidwestMicrobrew #CraftBeer #Galena #Illinois #GoerdtsBrewhaus #CraftBrewery #MidwestBeer #Brewery #HomebrewToCraftBrew #BeerPodcast #LagerLovers #BBQAndBeer
Hey everyone, welcome back to Midwest Microgroup. I'm your host, Henry Nosick, and today I'm talking with Sam Gerd, co-owner and brewer at Kurd's Brew House in Galena, Illinois. Sam's a Marine Corps veteran who studied brewery science in Denver and trained at the Seabill Institute before a COVID curve pull and landed him back in his hometown, where he eventually bought and rebranded the brewery that he had already been running for years. Let's get into it. Hey Sam, it's good to have you on today. Welcome to Midwest Microbrew. Thank you for joining today.
SPEAKER_01No problem. Always a great day to talk about beer.
SPEAKER_00Absolutely. I figured to start things off before we get into the questions, uh, if you wouldn't mind just introducing yourself for the audience and kind of telling a little bit about your background and how you got where you are now.
SPEAKER_01Sure. Yeah, my name's Sam Gert. I'm originally from the Galena area, but I've lived all over. Um my beer story kind of begins after I got out of the out of the service, out of the Marine Corps. I was, I went to uh Metropolitan State University at Denver for a brewery operations program, kind of a science-based program. Not a lot of uh beer directed science programs in the United States. And then after that, I took a concise brewing technology course at the Siebel Institute out of Chicago, learned a lot of kind of hands-on stuff there, a lot of technical things that are applicable to day-to-day life in a brewery. And from there, um, I was actually supposed to go to their uh master. This is back in maybe March of 2019. I was supposed to go to the master brewing program in Germany and Siebel, out of Siebel. Um, but I paid and everything, but they canceled and gave me a refund because that's like, you know, it should ring a bell to people. That's when the the month COVID hit. So I was kind of moved back from Denver to to the local area to try and uh you know, kind of go from there to Chicago. It's about two and a half hours. Chicago's about two and a half hours from three hours from uh Galena. But anyway, um yeah, so I was kind of stuck here and applying uh to breweries, you know, to kind of get a start somewhere and started at the Galena Brewery Company. They really didn't have anybody, they kind of had like a contract brewer, you know, which you know not it needs a little more attention than that, obviously. It's just a 10-barrel program, but you know, definitely needs more attention. And uh just kind of jumped in and uh just started going from there. So I had a good chance to kind of kind of control the whole show. It was kind of one-man operation, and um, yeah, so it was a great opportunity for me. And I worked there for about five or six years, and then um me and my family had an opportunity to purchase the business, and we purchased the business and kind of rebranded, and um the rest is kind of where we're at today, which we took over uh last October, so October 2025, open October 10th, and yeah, we're uh going strong right now. So yeah, that's kind of uh that's kind of a brief background, somewhat brief.
SPEAKER_00Yeah, no, good to hear. Um, so that kind of gets into the origin story of uh of how you guys got started. Is there anything else that you know about like what inspired you to start brewing in Galena specifically?
SPEAKER_01Um, kind of just uh the right place at the right time. I mean, it seemed the opposite of that at the time because I was supposed to go to Germany to the master brewer course, but uh ended up being here, kind of where I'm from, and ended up kind of getting into a brewery. Just seemed kind of like fate, you know, to be honest. And uh yeah, that worked out great in the long run, I suppose.
SPEAKER_00Yeah, nothing to it. That makes sense. Um, what made you want to get into brewing specifically?
SPEAKER_01Uh cliche, but just love beer. You know, I remember I remember even like with my dad, we'd go to the Potosi brewery company when I was like 16, you know, 15, and you know, you're allowed to have a a drink with your parents there under adult supervision, and I would like have an IPA and weirdly, you know, like liked IPAs right off the bat, and just kind of got from there, I just kind of got the bug. You know, I just researched beer and I love science, kind of have you know, science is my main uh interest academically, and kind of expanded on that with um all things kind of brewing, and I homebrewed in my apartment and Aurora, Colorado for a while and in Galena and everything. And honestly, there I kind of got a good chance to formulate some recipes and work out you know ratios of grains and explore and kind of understand everything.
SPEAKER_00Helps to have a scientific process.
SPEAKER_01Yeah, it does, it does. Yeah, if you don't write it down, it's hard to remember, you know.
SPEAKER_00I feel like uh Walter White or something.
SPEAKER_01Yeah, yeah, yeah. That's right. That's right. A drunk Walter White, right?
SPEAKER_00That sounds great. Um, how would you describe your brewery in one sentence if someone's never been there before?
SPEAKER_01Ah, good question. Um kind of a European style brew house that features simple but complex lager and ales. So I think that kind of sums it up, but to expand on it a little bit, uh I would say uh to me, like the perfect beer and what we try to kind of emulate isn't something off the wall, kind of crazy, but you know, the the quality and the standard is in the details. So kind of the complexity of simpler things like background notes, yeast profile, the finishing gravity and body of the beer, um, carbonation levels, all that kind of just builds like a perfect package. And at the Galena Brewery Company, before I noticed that everybody wants a super light beer. You know, people are walking around. We also have a restaurant, so people are pairing beer with food, and you know, it kind of uh goes hand in hand with what our beer theme is, is is kind of getting complex flavor profiles out of a low finishing gravity beer.
SPEAKER_00Yeah, awesome. So, next question is uh kind of like your regulars. So, from the time that you were with Galena Brewing Company to now, is it a lot of familiar faces or is it a lot of new people, or how does that look?
SPEAKER_01Honestly, it kind of almost seems like a blur a little bit, besides maybe you know, 20 good locals who come in there a lot, which are great, uh, great people, but and people who move to town um find us and come to us a lot, you know, join our mug club and all that. But we get a lot of people from big cities come in, and you know, they may come to the brewery three to ten times a year, but um, yeah, they become familiar over time. But uh yeah, it's it's it's great seeing them, and we get a lot of traffic from Chicago and stuff like that.
SPEAKER_00Gotcha. So you guys have a mug club. That's uh I I know a few breweries that do that. It seems like a great program.
SPEAKER_01Yeah, it's it's like why not kind of thing. I mean, you know, it actually they actually do save some money on it, and you get a cool like custom Stein that we give out for it, and I don't know, builds a little bit of camaraderie with your your place, you know.
SPEAKER_00Oh, yeah, absolutely. Yeah, people seem to love that stuff.
SPEAKER_01Yeah, yeah.
SPEAKER_00Makes sense. Um, is your space pretty family friendly, or do you make different accommodations for uh age groups and all that?
SPEAKER_01Yeah, it's definitely family friendly, and that was kind of something that we deliberately made a point when we kind of rebranded and and uh started the place. I mean, my wife and I have five kids between us, and we uh when we go out, we don't want to like just go to a bar, but we may want to have a beer. So it's like, well, let's find something that's family friendly, and and uh, you know, for other places like in the Buque have arcade rooms and stuff. So um we brought an arcade room into kind of a a non-use room currently at the brewery, and we have like six arcade games in there, we have a pool table and a separate room, and um yeah, we're definitely more family friendly. That's kind of the crowd we typically get, you know. And um, it's it's great to see, and and yeah, a lot of teachers come in with their kids in town and and stuff like that. So it's yeah, it's great to host host everybody.
SPEAKER_00Yeah, absolutely. No, it sounds like uh what could be better than that?
SPEAKER_01Yeah, that's right. Yeah, exactly. Parents can have a beer, not feel too guilty, you know, and let the kids have a little bit of fun, and yeah.
SPEAKER_00Yeah, can't go wrong. Um so keeping with the kind of community theme, uh, do you guys have any like regular events that you kind of participate with in the community?
SPEAKER_01Yeah, um, as far as events, two things events in-house and then events um in town. So events in-house, we have karaoke every Friday, which we even have kids kind of go in there and sing once in a while, just a few, speaking of family friendly. But um, yeah, it's every Friday, 7 p.m. to 11 p.m., we have karaoke, which is really catching on. It's kind of a cool thing to have. Uh, not a lot of other places have it in Galena, and then we have live music from 7 to 10 every Saturday. Um, and then other than that, yeah, visit Galena, you know, shout out to them, Galena Country. They do a great job at putting on events in town. Um, other than that, like the Oktoberfest in Galena is huge. We're gonna be a big part of that this year. Um, yeah, Paul over there with um with the Lions Club put on a great Oktoberfest at Depot Park in Galena every year. This year, I think it's October 3rd. Definitely look out for that. That's that's a great event. Um, in addition to that, you know, we have a lot of other things. There's a Chestnut Brewfest up at Chestnut Mountain, which is a short drive, uh, maybe 15-minute drive kind of through these country roads at the ski resort up there, big brew fest. Uh, usually like late August, first week of uh or late July, first week of August. But other than that, yeah, just a lot of kind of not just beer-related things, but um, you know, kind of sponsoring local school um sports and stuff like that. But yeah, try to dabble in a little bit of everything.
SPEAKER_00Yeah, sounds great. It's a vibrant community out there for sure.
SPEAKER_01Yeah, definitely, definitely.
SPEAKER_00So kind of getting into the uh the beer and brewing questions, probably why a lot of people are tuning in. Um, walk me through your core lineup of beers. What's uh what's popular and why do you think it's popular?
SPEAKER_01Sure. Okay, yeah. So let's start off with our number one seller, which is our Alpine Blonde, which is a premium American lager. Um, it's it's bluntly the most popular because it's the lightest. A lot of people, like I say, a lot of people come in looking for a super light beer, not only to pair with the food, but not to get in over their waiters when they're drinking and walking around town and with their families and such. So anyway, we want to like pack a lot of flavor into a light profile. So um it's it's got a lot of flaked corn in there. Um, it's got a lot of like a little bit of Vienna malt, it's got some Bohemian Pilsner malt, and it's finished off with like a Munich lager style yeast. And they got right at about 5.1%, finishes light, a little bit dry. That's our number one. Um, I think a lot of that's kind of marketing. Um, on our description, it says like our lightest beer, and you know, which is true, but that's what people really aim for. But uh secondly, personally, uh my favorite, the Hinterland Hellas. Um, it's a Munich style Hellas lager. And uh yeah, just a little bit kind of a little bit more complexity than the Alpine Blonde, um, but definitely mildly bready, uh still finishing a little bit dry, straw and color, and just a little bit of extra nuance to it, special yeast that it has. And other than that, a beer actually created at the Galena Brewery Company, uh, which is pretty special to me, is our thirsty squirrel. It's a pecan nut brown ale. And uh we we roast uh 50 pounds of of pecans in house and honey glaze them and let it sit with a really nice kind of uh depthful uh nut brown ale for a couple weeks and really takes on those flavors. Pretty drinkable uh package. Uh other than that, we have a hookset Hefeweisen, another core beer. Oh, we have a lot of core beers. We have 12 in all, and 10 are cores, but yeah, our Hefeweizen uh really it's special because of the yeast. You know, it's a yeast wheat beer and um has a lot of has a variety of malted and flaked wheat. And then in addition to that, has a really special um yeast profile from one of the oldest uh monasteries in Germany. It's kind of gives it that little little extra flavor. And if anybody knows Hefeweizens, the fermentation temperature really kind of dictates that uh that ester and clove profile. So we kind of walk it through low temps and kind of slowly raise it through the fermentation and try to strike that balance, you know, which we feel we do. Um yeah, other than that, we got we got our general grant. Um, you know, obviously uh Grant, you know, former president and general for the Union Army. Big theme in Galena, you know, the Civil War, of course, you know, we're the winners, you know. Anyway, sorry anybody from the South, but you know, anyway, the General Grant, you know, um, it's a it's an American-style stout, of course, you know, and uh yeah, it's still only about five and a half percent. We have a lot of beers in the five percent range again for the drinkability, but uh finishes more around three and a half, four degrees play-doh. So there's a lot of adjunct flavors in there that run the gambit from kind of roasted, toasty, bready, raisin, and uh yeah, kind of burnt sugar and stuff like that. So that's that's a really popular one. And we have a Vienna style lager, that's great. Our uh Jagen Pointer, you know. So uh kind of inspired by hunting tradition, you know, it's kind of a fall type of beer. So um yeah, it's it's kind of like an Oktoberfest, I tell people, but it's got a little more oomph of like this sourdough pretzel kind of flavor background, due to like this cup, this special um caramelized malt profile that we use in it, you know. And uh that sounds good, yeah. Yeah, yeah. Other than that, um, yeah, our our Mexican lager, which is maybe our number our number two popular beer. Um, yeah, just I've been working on this slowly with the Gleener Brewery Company for years and and uh altering the recipe, but the last couple of years I really just like it where it's at. It finishes at about like 5.3% or so, and uh uses a variety of flaked maize and it uses some flaked rye, um, some Vienna malts, a little bit of Munich malt, and like uh Bohemian pills in her base, and it just it has a good balance to it, you know. And the yeast profile adds a little bit of like uh like a subtle citrusy element without being over the top naturally or having to incorporate adjuncts. So it's it's really great with or without a lime, you know, which is is kind of the goal of the beer. And uh yeah, yeah. Other than that, um that's uh our main uh our main core beers. But well, of course, we have two IPAs. I can't leave those out. I'll I you know the reason they're kind of on the last of my list is just they're they're popular, but just seems like IPAs aren't as popular as they used to be, maybe. But um, I think that's a little bit of a trend in the beer market.
SPEAKER_00Yeah, they still definitely have a big following, that's for sure.
SPEAKER_01Yeah, they do, they do definitely. So we always got to have those. The classic West Coast style IPA, which seems like the body's a little bit lighter nowadays, you know. So we use a bohemian pilsner base for it and and uh use some different variety of malts, a little bit of rye, and and uh, you know, kind of those classic Pacific Northwest hops, and yeah, yeah, it's a nice beer. And then we have uh New England style IPA, you know, our other other IPA on the other side of that, you know, which has a really nice blend of um tropical style hops, uh, some like whole melon, mosaic, galaxy, some things like that. And yeah, that's that's always a fun beer to make. A fun beer to make a little expensive, you know, with all the hops, but uh people love it. You know, people come for IPA sometimes. So giving people what they want. Yeah, exactly. That's that's what it's all about. You know, it's like not just brewing what I like, you know, listening to what people want and then creating a product they like. So yeah, our Oktoberfest every year is well, I should say that's probably my favorite beer every year, but uh, you know, that's not on tap all the time. We got to create a little bit of demand for it, right? Right. Yeah, it's on top of both that's my long-winded answer of kind of what we got. But um, yeah, yeah, yeah. It's it's uh it's kind of run the gamut of light, lights and darks. One thing I left out was uh our uh cherry kettle sour. So it's kind of a American wheat ale base infused with uh 100% balloton cherry. It's kind of a mix between um those door county tarts and the dark, kind of uh in the middle ground there. And yeah, it's just it's uh it's sour with lactic bacillus overnight, and uh yeah, it gets right in that 2.9, 3.1 pH range, so kind of nice, easy to drink.
SPEAKER_00Gotcha. Yeah, it's interesting. Uh you gotta definitely have a great variety of beers, but uh I noticed like um what you were saying earlier with people tending to like the uh the lighter beers lately. That's a that's a common theme I've heard from a lot of the other brewmasters I've interviewed, is that those are becoming very popular in this day and age.
SPEAKER_01Yeah, it is, and just finding a way to add a variety to that besides just something trying to emulate a commercial brand is always fun. And yeah, you know, kind of it's our theme anyway, but these European style loggers, Western European style loggers that people never heard of are probably gonna be interested in if they just see it and taste it because it fits that light beer category, largely right, yeah.
SPEAKER_00That makes sense. Um I guess let's see. Oh, what would you recommend for someone who's coming to you guys for the first time as like a good introductory beer?
SPEAKER_01Good introductory beer. Um I would say our Mexican lager or our Hellas, you know, a little bit on the side of a lot of flavor and a light package, but you can't go wrong with a flight. So we do it per flight glass. So it's like I think it's uh five ounces each one, so it's a bigger flight, but it's per glass, so you can get as many as you want, and it's not just six or twelve, you pick your own, but can't go wrong with that. And I love to advertise we do just have tasters. You know, somebody's not sure, you know, before you spend money on a pint, just get a little taste of something and see. But um, yeah, it's if our flights are very popular, so it's a good thing to get.
SPEAKER_00Yeah, I'm glad you guys have that. Sounds awesome.
SPEAKER_01Yeah.
SPEAKER_00Um, what's something about your brewery that most visitors don't know, but maybe should before they get there?
SPEAKER_01Hmm.
SPEAKER_00A triggier question, but it's kind of fun.
SPEAKER_01Yeah, I would say kind of like our besides just beer, but like our our barbecue restaurant too. I mean, yeah, we're a brewery and we market heavily, and we are a brewery first, but we have barbecue, and a lot of the beers are kind of pair really well with our barbecue. Um, especially when we brew this smoky red style Irish red lager, which we have right now. And uh yeah, our kind of our pairing ability with our food is something that I think uh you know people sleep on a little bit, but it's great when you're there and our staff's kind of trained to pair things with people, and uh, there's pairing recommendations on the menu too, but I think that's something great and that uh people can explore and and you know, kind of complete the food and beverage package.
SPEAKER_00Gotcha. Um that makes total sense. So for people coming in on a uh like if they're trying to just make like a trip out of it and see, you know, what what beer the area has to offer, how is the like the regional scene with Dubuque and Galena kind of packaged together? Is there a lot of good um places to stop for beer?
SPEAKER_01There is, yeah. There's there's a pretty good trail. There's this um every year there's this ale trail um kind of thing. Uh some local purveyor puts on, which is definitely worth checking out. It kind of starts up towards Lena area and it works its way east, highway 20, and you go from Lena, which is a great place too. Um, and then you go east on 20, you go through Elizabeth, and then there's Mud Run out there, and uh, you know, we're obviously wearing Galena, and then as you go to Dubuque, but as you see, there are different styles of uh of beer. I mean, for example, uh some breweries in Dubuque focus a little bit more on like um kind of the stronger, more like uh liberal flavor profiles, which are you know definitely really appeal to the crowd out there and which is great. And we kind of have something different, which creates more of a variety locally, you know, semi-locally in the tri-state area, which I think is is a great package for people who want to go to the breweries but just don't want to just have like kind of the same offerings at every place. Yeah, so I think that kind of makes the tri-state area a little bit special, is that where you can get traditional stuff, but you can also get kind of off-the-wall sours and stuff other places too. So yeah.
SPEAKER_00No, people, I mean, I've talked to a number of people who have been kind of interested in doing little trips like that where they visit like a whole region and check out all the cool breweries in the area. So it helps that there's some variety in them too.
SPEAKER_01Yeah, they're pretty pretty easy to find, and you know, different breweries kind of have different themes, so you'll definitely notice that right away at different places.
SPEAKER_00Right, yeah, makes total sense. Um let's see what's your most like unique or experimental beer that you've created?
SPEAKER_01Oh, let's see. Um a couple things. I'm a brewer, and I don't my babies, you know, but one I'm brewing right now, which is top of mind, is like an American wheat ale based. And used a little bit of Bondlander. It's like this Munich 10L. And uh it's called uh Loco Mango, so it's got a little bit of 100% mango in it, and then we let it sit in a bright with um some macerated peppers, some chili seiko's. So it's got a little bit of like the spicy but sweet and wheat kind of ale based background to kind of give it enough graininess to call it a beer, still, you know. But uh that's always something that's that's good. I brewed it one other time, but I'm brewing it again. Other than that, um I do like uh like a I called it a five-layer birrito. And actually, Red Bull got after me because I guess they copyrighted uh five layer or something. They own some other company, so I had to kind of change it just to birrito. But anyway, it has five layers of flavor, like toasted coconut, it's got some chili peppers in there, um, it's got vanilla, a little bit of cinnamon, and uh, I think some like toasted nuts in there or something. But um anyway, that's that's a pretty popular one. So kind of a beefier stout. And I'll grab some of that batch and barrel age it, you know, so we have some for later too. That's a fun project as well. And and lastly, kind of one of my favorites is um to barrel ferment some uh some like smoky red ales. So like kind of like a wee heavy type of ale, and then have it actually ferment in a few uh bourbon barrels from our local guys, shout out Blound Brothers. You know, they get give us some barrels sometimes and yeah, do like a fermentation in a barrel kind of thing, and and that's always a cool project project.
SPEAKER_00So yeah, sounds great. Yeah, I someone someone recently opened my eyes to like beer with like peppers and candel peppers and some of that stuff. And honestly, I love it. I love that stuff.
SPEAKER_01That's yeah, it's it's some Kentucky windage with how many to use, you know, and that's kind of the fun part. You never get the exact same thing because peppers vary a bit, you know. But uh yeah, the key is to kind of macerate them, of course, make sure they're cleaned up. But yeah, and you can taste the beer in the bright tank. I like to add them in the bright tank is you can kind of taste how hot it's getting over time, and you can kind of keg it off when you've kind of reached that threshold uh of a like optimal flavor.
SPEAKER_00Yeah, that's cool. That's your uh scientific process right there.
SPEAKER_01Yeah, yeah, right. Drinking beer, you know, tasting it, you know. Yeah, perks of the job for sure. That's right, that's right.
SPEAKER_00Uh sounds great. Uh so getting into some of like the future seasonal questions, what's coming up that people should get excited about? Do you have any like seasonal releases coming out or any like expansions to the brewery, or what's the uh what's the plan look like?
SPEAKER_01Well, right now that local mango is about to get brewed next week, but that'll be like three weeks or so. Um, but right now our two rotating seasonals is our is our Irish red lager. It's a little bit smoky, kind of ruby red, really nice. Um, kind of people sleep on it a little bit because it's not our menu. Our staff has to tell people about it when they come in, but that's that's a great choice. Pairs really well with barbecue. We have an apricot key lime shandy on right now, which is nice. You know, always got to have a shandy or rattler on. And uh other than that, they have that local mango, look out for that. And of course, Oktoberfest is gonna be other our next rotating seasonal. So super stoked about that every year. Um, yeah, it's it's almost it's painful to see it go at the end of its season around December, but when it comes back, it's it's great. So yeah, really looking forward to that. We put a lot of work into that, and it's it's a really well-balanced, well-balanced beer. That's just in a category of its own.
SPEAKER_00Yeah, something to look forward to. That's the beer to drink. Awesome. Absolutely. Yeah. All right. So kind of getting into some of our uh closing questions here. If someone could only try three things at your brewery or your uh your barbecue, um, what would you recommend?
SPEAKER_01Beer-wise or or uh including food. Including. So if they only have to get three out of everything. Cool, I like it. I like it. Okay, so I'm gonna go a little bit beer heavy because you know we're a brewery first, but uh um first off, our uh our smoked brisket is just really on point. So take a lot of pride in that, our preparation. We smoke it every single day, fresh, hickory, hickory smoked on like commercial, really nice pit. And um anyway, yeah, so I would definitely say try out our brisket. Um, we take a lot of pride in everything else too, but I'll limit it to that to answer your question. And um, but we do have platters, you can try multiple things. And uh other than that, um definitely say our thirsty squirrel, our pecan nut brown ale, you know, it kind of strikes the balance between kind of you know, craft beer, uniqueness, but also highly palatable. And uh lastly, um, I would say, you know, I'm biased, but like our Hellisloger, I just I love it. It's it's an easy drinker, but it's got a really unique flavor profile that I think kind of uh reaches that great that great satisfaction level.
SPEAKER_00Sounds like a great plan. So someone's going in and it's playing on three things. Yeah. That's the idea right there. Um, what's the best way for people to stay connected with what you're doing?
SPEAKER_01Well, we're we're pretty good with the whole Facebook, you know, we're not big on the Instagram and stuff, maybe in the future. But uh right now, uh we do a lot of Facebook stuff. Um, in addition to that, we advertise in some magazines and whatnot, but just kind of see what we're doing. Um, we're continuing to create, you know, rank up our ramp up our productivity on Facebook and post more content. But that's a great way to kind of see what we're doing. Um, live events, new beers, kind of hype videos, barbecue stuff, you know, all that. Post a lot of reels and such. So definitely a good place to check us out. And yeah.
SPEAKER_00Great. I'll make sure to link all that uh stuff on my my article when I publish it and in the description of this video. So you'll be able to find that. Uh, do you have any final thoughts or messages for people who are considering a visit after watching this?
SPEAKER_01Um, a couple things. I mean, uh, as far as like our barbecue goes, too, we do have catering packages, you know, so we do you know as much almost as much meat as you want, up to about 120 people. We can smoke meat to order just for you and then drop it off and everything. And in addition to that, we sell retail kegs too. So if you're an interested customer and you want to get a six-barrel, you know, five gallons, or you want a 15 and a half gallon um keg, we can do that too. So we can come to a party tap and like a keg jacket stuff. So we can we can accommodate that if you just want to buy a keg. Cheaper than buying it by the pint, by the way. You know, if you're having a party or something. Um, other than that, I mean we have uh we have a couple adult gambling machines in there too, next to our pool table, which is always fun, you know. And um, yeah, we also have the ability to book big parties. We have the most uh floor space seating and the most tables in Galena. So we uh can accommodate big parties. We love to have you know tables up to like 30 people and stuff. So definitely have the space and the goods, so to speak, you know. All right, well, it's the place to be. Yeah, yeah.
SPEAKER_00Sounds great. Well, Sam, I thank you so much for taking the time to uh hop on the interview today.
SPEAKER_01No problem, man. Thanks for uh reaching out and uh good talk. And uh yeah, talk to you again sometime. Absolutely.
SPEAKER_00Alrighty, guys, that's gonna do it for today. Be sure to check out some of our other exclusive interviews with the people from the best breweries in the Midwest. Bye now.