Hops & Hogs BBQ 03/15/24 - Short or Tall?

Welcome to Short or Tall Eatery & Drink Hall in Rogers MN! The owner, Brian, joins from the start to share his love of local beer, then Nordo & Ken break down Short or Tall's "Sweet 16" of awesome MN-brewed beers!

Episode Transcript

(00:04):
Hey, it's Nordo from Kfan.This is Hops and Hogs a podcast.
It's local beer, it's local barbecue. We blended all together into one conversation.
Now this most recent episode, Kenfrom Heavy Rotation Brewing and I.
We headed up to a place calledShort or Tall. It's in Rogers and
we helped celebrate the sweet sixteen ofdelicious Minnesota brewed IPAs. We talked a

(00:25):
ton about beer, obviously, hops, building out breweries, a few random
dumbicides along the way. Well,we kick things off by meeting and chatting
with the owner of Short or Tall, Brian nice enough to sit down with
us for ten minutes and share hislove of local when it comes to beer.
So what are we drinking, Kenny, Well, it just so happens
that we're drinking We've had it onthe podcast before, where we're drinking our

(00:46):
lean into it house hazy IPA.The only difference is if we're not drinking
it at Heavy Rotation, where arewe drinking at We're drinking it as Short
or Tall in Rogers and we actuallywe have someone with us, Yeah,
we absolutely do. Welcome to theHops and Hoggs podcast. By the way,
Typically there's a barbecue bent to thisBrian is with his owner founder of

(01:11):
Short or Tall, here in Rogers, fresh right off of one oh one
and ninety four. You absolutely can'tmiss it. And by the way,
Brian, first of all, thanksfor having us. Second of all,
being in this area many times youngerin my life. How much has this
area exploded in the last ten orfifteen years? Oh my bye, a
lot. So actually there's not reallymuch room between Maple Grove and Rogers anymore.

(01:34):
Oh you're a suburb now, yeah, exactly. You thought you were
out in God's country. Yeah.And we're connected like Saint Michael and Albertville
too. So no, that's cool, and thank you so much for having
us. And I wanted as partof this part of this podcast. And
there's a barbecue bent to it aswell. I have some buddies that work
for Northern Fire Grilling and barbecue supply. So typically we're talking about hogs and

(01:57):
then we mix some hops in itwith heavy rotation. But this was a
really cool event that Ken noted thatis taking place here at a really cool
place that he noted as in ShorterTall and Rogers, and it's the sweet
sixteen of Minnesota's favorite IPAs. Nowbefore we go down that full beer route,
I'm just so fascinated with this placebecause when I started looking into it,

(02:20):
there's a Vegas field, there's athere's a Vegas bent to it.
And I guess maybe if I couldstart out by asking you simply enough,
like what inspired you to build thisbeautiful complex? Well, one of the
things is we focus on craft beer. Yeah, and Minnesota brood craft beer.
We have eighty taps, wow,and only seven among are like national

(02:45):
domestics. You know, your AnheuserBush and your Miller Cores. Yeah.
Otherwise all the remaining beers, sowe have over seventy that are brewed in
the state of Minnesota. And that'skind of our thing is I don't allow
your beer on tap unless it's brewedin the state. Love it, and
so we love supporting local breweries.You know, I'm happy to have you

(03:07):
know Ken here with heavy rotation.That's what we're looking for, is you
know, we're looking for people likeKen, and we're looking for people like
you know, as big as shells, you know, New Am or Surly,
so big or small. We wantto be a part of all the
Minnesota breweries and the relationship we've beenopen just over five years, and the

(03:30):
relationships that I've developed with all thebreweries and gotten to know, you know,
their business and their beers and thedifferent processes, and it's it's truly
exciting. And people just they're thrilledto recognize how much good beers in Minnesota.

(03:51):
It's unbelievable, right it is.And it's interesting too. What fascinates
me the focus on it, thepeople that I'm seeing in front of me,
how much everyone loves craft beer.But years ago, it was kind
of you know, Kraft beer wassomething you'd see, you know, some
it in Saint Paul, right,a part of Kraft Beer, and you
think about the culture of it wasso urban and metro, and then you

(04:13):
know, you see it sprinkle upto Duluth and main Cato where I'm from,
a new All you mentioned is hasbeen around for so long with shells,
but it keeps stretching, it keepsgrowing, and clearly you have a
lot of thirsty customers that are thirstyfor Kraft beer, right, And it's
amazing to watch the growth of thatindustry, in part because of fantastic advocates

(04:34):
like you. It is. Imean you mentioned, you know, a
quick story about you know, justpeople enjoying craft beer. I was here
working the front door as a hostone night and I had seated a bunch
of young ladies at a table tableat ten they were having a party.

(04:56):
And then the very next evening,I was in Two hard Minnesota. Oh
yeah, it's like north of Dulu, absolutely, and I was with the
new cast or at the Castle thatthat's where they are, so so we
cover the state as far as youknow that. But I was at Castle
Danger and this girl walked up tome and she asked me to see her

(05:20):
and she said, oh my god, you don't work here. I saw
you shorter tall last night. Sothe craft beer is, you know,
is heavy across the strait, whetherit's the suburb of Minneapolis or Two Harbors,
Minnesota. It's beautiful. Yeah,and I'll say a huge thank you
to having this IPA event and justhaving all those local craft beers on tap.

(05:45):
I mean it's it's a huge Imean it's it's hard enough right to
get into. We're very small.We're a three barrel system, right,
so we're the smallest of small thatyou can get. So to have somebody
give you an opportunity to have yourproduct on. We're fifteen minutes away from
here, right, so getting thatopportunity to have our beer on here,
have local people try it that mightnot know we exist, it's a huge

(06:08):
thing for us, and we justwant to tell you that we're super grateful.
It's an awesome thing that you're doinghere. And again, like Nordo
said, you see all these peoplehere drinking beer, having a great time,
and that's what it's all about,you know, the beer community.
You can have shelves, you canhave us, and we all have a
place to exist. Exactly. Yeah. So with the with the Sweet sixteen

(06:30):
the Minnesota's favorite IPA, and Ibelieve that's part of the event that we're
actually at right now as we speak, is bringing people together sixteen Minnesota IPAs.
How do you choose a favorite?You've tasted them all? Right,
Actually I haven't, but I'll probablywork on that tonight. The day is
young. Yeah, absolutely, whatinspired that? I mean just kind of

(06:53):
a graduation of the focus on craftbeer. You like, let's have a
cool ass event and bring people here, start tasting, start judging. In
the end, everyone drinks great beer. And has fun with it. But
what was the inspiration behind it?But what you know, as with craft
beer, probably I would say artto say the beer category that is most

(07:16):
recognized is the IPA category. Ohhere, And so you know, over
time, so many people kind ofaffiliate I pas with like say the Summit
the EPA sure furious from Surly andso with our eighty taps, you know,
we have quite a lineup of ipas. A lot of times people

(07:39):
think we're kind of I PA heavy, but that's what people enjoy our i
pas. So I thought it'd benice to you know, give people,
you know, like Can the opportunityto come in and put get a handle
and you know, showcases beer.So I thought, well, let's have
you know, a social media voting. And I don't care if you're as

(08:03):
big as Surly or Shells were assmall as as Kin. With the heavy
rotation is everyone has the same opportunity. And it was so fun because you
know, if you look at ourlineup, we do have like Shells and
Cadful, Danger and Faulting and someof those you know, we'll say those
larger guys, but there are alot of these smaller guys. Yeah,

(08:26):
you know, some you know,people are telling me that you know,
they're coming from Wigh in southern Minnesota, you know, with the cake.
But they're so happy, you know, and they got voted and it was
you know, it was an honestway to pick the line up. Sure,
So now we have sixteen handles,and then how we're going to choose,

(08:48):
you know, the favorites is goingto be just by sales. So
we're gonna do it so by abeer that equals one vote exactly. And
then so the four the four topones will remain on our tap line the
rest of the year, and thenumber one will be featured on our happy
hour and our lunch special and bekind of our featured I p A.

(09:09):
I think that's so fantastic. NowI want to bring it backwards a bit
to where we're actually sitting again.This is this is the first time I've
been here, Brian. So Ispecialize in asking stupid questions, whether it's
on my show on Kfan talking aboutsports or sitting here talking about beer.
Let me ask you this, theVegas vibe, where did that come from?

(09:31):
What's the connection between the idea ofhow this place is built, how
it looks and what's going on.We kind of well, probably one of
the largest things to especially beer loversis and when they see our k groom
O k groom is suspended above thebar and then the tap lines come down
from the bar, you know,to the tap tower. Super cool,

(09:56):
like the industrial look. There's anallure to it. You kind of get
to see how the sausage is madeor how the beer is served. In
this case, I will say,from a delivery standpoint, thank you.
There's an elevator there. It's soeasy to deliver kegs. It's unbelievable.
Well, I I was joking,like, you know, the stairs are
right there, keg, why don'tyou just drag that thing up the stairs?

(10:16):
Yeah, but he did. Hedid take the elevator instead. But
but the aesthetics super unique from fromthe idea of and and maybe that's I
guess I'm just I'm overplaying it,but I but I love the aesthetics of
this place. The the Vegas partis there's only been one place I've ever
seen that has the cake cooler floatingabove the bar, and that was in

(10:39):
Vegas. It's at is a beerpark. No, it's I don't know
which place it is, oh,yard house, yard yard House. Yeah,
and so that's where that that camefrom. And then other kind of
aspects are you know, we showeighty videos all the time. You know,

(11:01):
a lot of folks like the musicfrom you know, Van Halen and
Journey and all those. And it'salso back when MTV was MTV right exactly.
And then and we do play youknow, all Minnesota sports, you
know, on all the TVs.That's they're on the Island bar, you
know. So we're big supporters ofwhether it's the Wild the Wolves, or

(11:22):
the Vikings or the golfers. Yeah, so we're always that's part of the
whole Minnesota gig again. And sothis has been open for five years.
And another thing that has interested meis how at one point places that serve
Kraft beer, especially as you mentioned, only seven taps at your bar are
national brands. So you've kept itlocal, you've kept at Minnesota a ton

(11:45):
of flavors all that. Craft barswere never the place where you would go
and watch sports. You'd go andhave a pint, maybe grab a crowler
to go, et cetera. Butthe evolution of that has been a craft
bar can be the everyman bar.It can be the true sports bar.
I'm sure you've you've experienced that andseen that. As you know, a

(12:05):
wide ray, it certainly a morediverse array of customers maybe than what a
typical craft beer drinker might be exactly. I mean, you know, I
don't want to there. There alwaysis going to be a few people that
want their cores light or their millerlight or whatever. But you know what,
people understand that they can come inhere and sit at the bar and

(12:28):
watch the golfer game and you know, whether it's hockey or football or whatever
and enjoy you know, a goodcraft fear so. And then as far
as our menu, yeah, youknow, Ker Brant, kind of our
gig is on that is, weserve the best burgers and fries that you
possibly can there we go. Youknow, I can attest to that.

(12:48):
So all our all it's our beefis a high quality blend, fresh and
never frozen, hand paddied. Ourfries are fresh cut. So that's kind
of our thing. Craft burgers orcraft burgers, craft beer. So that's
that's what we do. Well,you know that the happiest place in town
might be the hotel next door toexactly. They can do their little continental

(13:13):
breakfast and just push everybody your wayfor everything else. Absolutely, So with
the with the Minnesota's Favorite Ipa contest, as I gather it, this is
through April nine. Is that accurate? Through the night of the eighth,
and we kind of ran that way. That's from the championship you know,
oh basketball game, Yeah, thatMonday, that's right. Yeah, so

(13:33):
that's kind of when we're running itthrough. And as of now, all
those IPAs that are on tap,all sixteen of them, six dollars pint,
and you can do a twelve dollarsflight as well, so you can
get a taste of them all rightas well, taste all sixteen. I
suppose right that that would only befour flights. That's not that bad at
all. That's not bad at all. Right, So do you have a

(13:54):
favorite? Do you have a favorite? Prime? I can't give you my
favorite? Ill. No, No, that's that's very very true. I
appreciate the honesty. Actually, yeah, no, this this is such a
cool spot and it's an awesome it'san awesome focus on local beer and this
is so much fun. I justcan't thank you enough for having us hang

(14:16):
out here. Do a part ofour podcast with you and and and just
kind of get to know what's happeningwith the local beer scene here at Rogers.
That's again, so as I keepsaying Rogers, Brian, I keep
thinking back to where my mother inlaw lives in the Saint Michael area,
and I keep remembering the cornfields,I keep remembering the drive out here,

(14:39):
and this place did not exist fifteenyears ago when I was first making that
drive on a regular basis. AndI can't tell you enough, Brian,
how much I needed this place aboutfifteen years ago. And so I just
want to say, moving forward,I'm happy you're here. Yeah, good,
Oh, thank you. This hasbeen a lot of fun. Yeah,
and again thanks for supporting all differentcraft beer, big, small,

(15:01):
in the middle, whatever it's it'sit truly does mean a lot to the
brewery industry. So thank you.Yeah. So Ken, what I need
now is some good summertime beer fromyou. We have some stuff in the
works. We have again we're calledheavy rotation, so our stuff is always
rotating. I'll definitely be in touchwith you. We're working on a couple
of different some fruity stuff, somejust absolute crushable stuff. The guy behind

(15:26):
you. Brian's actually see when hesays we, he means the guy behind
you. His name's Josh. He'sthe brewer. Oh great, Ben his
here, Ben his here. He'llknow exactly. Yeah, he knows what's
in the works. I mean Ifrom the marketing standpoint, in the sales
standpoint, I kind of know what'sgoing on. But he's the master of
I would just take it a chanceto subtly downplay Ken as if he isn't
important to the business, although he'ssuper he very much is. Yeah,

(15:50):
thank you for coming and thank youfor having me. Not only best of
luck, not that you need tohear that from me, but just keep
doing what you're doing. This isso cool, all right, thank you,
all right, cheers. So I'mabout that Brian, owner of this
place, Shorter Tall and Rogers.This place is super sweet. It is
sweet, the giant garage door.They have a huge fire pit out on

(16:11):
the patio. But again, selfishly, from a delivery standpoint, that keg
room is second to ugh. It'snice, super easy. Usually you're going,
I mean all over the place,but that is the easiest delivery setup
you can find. See, I'dlove to know exactly. That's that's interesting
because I would never think of that. I'm thinking about drinking the beer.

(16:32):
I'm not thinking about delivering the beer. So so there there are clipping penalties
involved in kegrooves. Oh yeah,I mean you get to a spot and
you're like, hey, where doI bring them? Architecture, Well,
in some of these buildings, right, they're so old that you know a
lot of places in Northeast for example, I think, like so sample room
in Northeast, you gotta go downlike an old kind of like think of

(16:56):
like Wizard of Oz when they're likeget in, get in the ground.
Basically right the storm shelter, you'rebasically opening up the double doors in the
ground and you're rolling the keg down. Well, aren't there places too where
it's actually in the bar where they'rewalking. They'll be like a trap door
of sorts. You've pulled like anold cellar type door I've heard of that
you pull up and just physically walkunderneath the bar. Okay, the place

(17:18):
that that turtles and shockapy in yournick of the woods, there's a same
deal. You're going down to thebasemen. You're going down like thirty steps,
thirty narrow steps and then you're goingdown a long hallway. Are you
guys still on tap? Oh yeah, we're still on tap at Shockapy,
at Turtles and Shockapy. We'll probablyeventually do one of these there. Funny
enough, his name is also Brianit is, which is hilarious. A

(17:41):
lot of Brian's, a lot ofbeer business, a lot of Brian's and
Brian beer. You know it all, it all makes sense, but yeah,
so it's it's it's kind of afun more Bryan and Brian. He
couldn't get enough that lead into it. He had to take another sip.
That's what it was. For thosethat can't see. He just came over
and just slam that lean into it. It was crazy, I could,

(18:02):
you know. And and in fairness, I mean for full you want to
call it posterity however you want toframe it up. I thought it was
appropriate and professional that he did notlean the listeners into it. Oh yeah,
the last thing you want, right, And that's why when when we
got reached out to I should havetold him this story. Whoever runs his
social media? So it's funny.I got a Facebook message that said,

(18:25):
hey, this is I can't rememberher name from shorter or tall. Yeah,
just trying to reach out to youbecause your car warranty needs to be
extended. And I was like,damn, I'm like these spots are getting
like out of control, right,and then it was like, no,
I'm just kidding. You made itto our final or whatever for the Sweet
sixteen thing. Oh okay, andI was like, oh, that's pretty
fun. So that that we gotvoted, like he said, it was

(18:45):
all just social media stuff and wegot nominated. Well, I say,
I mean, part of that's theloyal customer base though, right, I
mean specifically, like if you thinkabout where and we were we were talking
about it at the brewery earlier today, the idea of walk up traffic,
right, a lot of breweries youcan position them in a spot where it's

(19:07):
it's neighborhood. It can become theneighborhood watering hole something again that just kind
of wrapping my head around, youknow, just didn't make sense years and
years and years ago. Bars haveexisted, of course. It's basically watering
holes are like the second oldest profession, you could say, but in the
same sense the ability to do withlike a heavy rotation does and many of
the others on this list that we'regoing to get to where they are a

(19:30):
bar just like any other on thecorner in a neighborhood somewhere, and what
they just serve their own beer.It's a beautiful thing, how you know.
And maybe like any market, atsome point you'll just call it saturated
or whatnot. But I love theas much as chain restaurants ruled our world
thirty years ago, the ability totruly be unique and customized, it's so

(19:55):
awesome. Well, I think that'sI mean, we you know, I
think that's part of the reason yousee you do see a lot more craft
beer bars is because the craft beeritself is because the local brewery, and
you're almost every neighborhood now I thinkcan can have a brewery in it and
be supported enough by the community.Like we're in Brooklyn Park. We're not

(20:17):
in the biggest part of Brooklyn Park. We're on the busiest part of Brooklyn
Park, but we still have anice group of locals that come in.
And you know, if you getninety percent of your locals to support you,
you're good. Yeah, And soI do think that you see a
lot of these bars now where they'relike, oh, we have seventy different
local craft beers, right. Itresonates with the people like, oh,

(20:37):
I will drive from wherever to goto Shorter Tall because they're supporting my local
brewery. Absolutely, I'm now goingto support Shorter Tall because of that.
So it's a smart move on theirpark to dive in to Minnesota beers versus
just a bunch of different And there'sa lot of good beer in the country
obviously, right, But Minnesota veryunderrated when it comes to beer, and

(20:59):
these guys are one of the bestat supporting it. So do you know,
And I'm putting on the spot,but this is a podcast, Who
the hell cares? Do you know? In terms of per capita, right,
Like, Minnesota is sneakily we havemore golf courses than anybody per capita
in the United States. I thinkthat's still accurate. Yeah, golf courses
flying out all over the place.And it feels like if we're filling up

(21:21):
eighty tap bars with mostly local beer, it feels like we have a fair
number of craft breweries in the stateof Minnesota as well. Do you know
where we sit in that regard orwe you know, I don't know,
off the top of my head.I can I'll tweet that out later,
but I do know that we haveover I want to say, two hundred
and fifty breweries, two hundred andfifty breweries some of that, and again
that drains us from us me,there's unbelievable. There's a guy in Saint

(21:45):
Louis park Alsberger, Okay, he'sgot a one barrel system. We're a
three barrel system. And then yougot all the way up to Shells Udapels,
all the places, all the bigboys summit. So some of them
are of those two fifty. Someof them are very mom and pop type
shop, right versus the big guys. But no, I think I've traveled

(22:08):
a lot around and now when Itravel it, a lot of it is
revolved around craft beer. And Iwould say everyone talks about Colorado, and
Colorado has some amazing breweries. Imean, I fat retires out there,
right. Yeah, it's a NewBelgium, right, does New Belgium New
bels sweet? But I would say, like in like Michigan, have some

(22:30):
good Michigan Yet, like all thoseplaces, I don't think that we're hurting
it any So we got to bein the top ten. I would say,
because you're no matter where you are, you're stone throws away from finding
a brewery in Minnesota, right,like, thank goodness for that, right,
no doubt, no doubt. Imean there's yeah, I think,
I mean where you live, there'swhat three out that way? Yeah,

(22:52):
they just jumped. I mean sometimesometimes maybe, yeah, I guess if
we're just gonna make you want tojust make this a tour, just ah,
that'd be sweet. I mean,just the traveling pod for the portable
pod, portable pod. I don'tknow. We just we just had brewery
to brewery to brewery and just seewho will have us, who will love
us and take us in and giveus warmth How can maybe a couple of
beers. But you got chan HassenBrewery down there, you got anky shramm

(23:18):
Shram's wine and they got beer rightfat pants, Oh fat pants is in
the mix and ep hack a morehackamore. There's a lot. And the
funny thing is, I do thinkthat that location could probably have another one.
Oh, absolutely right, because Imean why not. I mean,
as long as you're making good beerand you're doing fun stuff any any little

(23:44):
neighborhood, I think I live inNew Hope. We originally a little inside
information. We were going to openup this spot in New Hope. Didn't
work out, but New Hopes werebegging for one. I think I might
have said that in the first podcast, but potentially, but well, you
just wanted to be able to walkto work, and that's really the key
to the entire thing. I mightbike, I might hop on the huffy

(24:06):
you know, no, no,you're not biking. Put Josh on the
pegs. You might bike. I'mthe one that's not going to bike.
You do box jumps? How canI? How can I did box?
Yeah? Once? Yeah? Howmany reps you get through? Eight?
It doesn't matter. I would,I would, I would, I would
sweet that photo out, but Iwould have to have a not safe for
work. Oh that ankle. Anklewas so bleeped. Man, it was

(24:33):
a stick and juicy as this leaninto it hazy, I p a.
Oh my goodness. And it wasso sad watching you. Now, you're
you're a tough guy. Tough guy. In the end. You you without
the aid of a crutch, withoutthe aid of a help it. Yeah,
I'll take one too. Actually,we'll see if she comes on.

(24:53):
No, I was that was tooquiet. It's the beauty of the live
fox. I forgot how loud weare. Oh that was super nice.
She came ou but she got us. She got you a beer, not
me. I said, well,she's gonna get me a beer now here.
But you still you. You limpedyour way up and down every set
of stairs, through every concourse aspart of the Blink one eighty two concert
last May. It's it's an amazingthing. It was crazy. I mean

(25:18):
up and down, up and down, up and down. Busts it.
My foot was absolutely busted, butit was fine. So but the the
idea of the brewery, and asI'm trying to battle secondary noises and such
things. You know what's funny.As Brian told us that he's never done
the podcast right. He says allthis and he killed it, and now

(25:38):
he's doing a raffle on the mic. He's a natural. This guy's doing
raffles. He's an MC. He'sgregarious. I might have him officiate my
fifth wedding if I ever get tothat point. You've been married four times.
No, I'm still happily married.The one time she got it,
she got it right. The firsttime she doesn't listen to the podcast No
That's perfect. Has been curious thoughthe oh yes, now I'm remembering my

(26:03):
thought. They're back at it thethe way you guys opened up, yeah,
versus I've seen other breweries and againthis isn't a judgment thing, it's
a philosophy thing. But I noticedit as a customer. Sure, where
you can open up bare bones,or you can you can open up with

(26:25):
everything, you know, you knowwhat I mean? Where I've seen places
the simplistic nature of it, andit truly is it truly is a situation
of we're selling you beer, andwe're gonna go very basic seeding, we're
gonna have some music. You know. TVs used to be twenty thousand,
now they're two hundred bucks sometimes,so some of those costs aren't that bad.

(26:48):
But then you see other places theyhave like an entire merchandise stall.
They got pants, they got shirts, they got hats, they have all
sorts of addition, little cost thatthey put into it. And it's like,
and maybe the philosophy is we're goingall in. We believe so much
in it that we're just gonna putall this out on the front end.

(27:10):
Now, you know, maybe theyjust never have to buy merchandise. They'd
never have to make a merch orderagain. But I'm amazed with how much
money some people start with not puttingin. And in some places you see
you're like, wow, the frontend investment on this thing is insane.
I hope you have more than twogood beers, you know, Yeah,
and you see that, like,I think a lot of it is like

(27:30):
you know, humbly me Josh.And we haven't talked about Scott really a
lot on this podcast, but he'sour other uncle, Scott, Uncle Scott,
he is my uncle. Actually,the three of us just you know,
we we put what we had intoit, right. We didn't have
eight investors, twenty investors, thirtyinvestors, right, it was just the

(27:51):
three of us. Yeah. Andyou get some of these other places,
and good good on them, rightto have a bunch of investors and all
that, But then you got tothrow that money somewhere, and if it's
in merch, if it's in Idon't know. I mean I personally I
wouldn't put a bunch of money upfrontinto merch. I would put it into

(28:11):
the products. Sure, and hopeyou're getting like good ingredients and doing all
that stuff. But yeah, it'san interesting world to go. Like I
said, I came from Mudiphils,right, Yeah, they're now one of
the big boys, and they hada lot of investors, you know,
so that was part of the reasonwe decided to go the route that we
did, where it was like,the more investors, the more voices,

(28:34):
the more complications. Oh so youjust don't you don't want anybody to tell
you no, That's that's the key. You don't want to engage in meetings.
Listen, these these two tell meknow all the time, group emails,
zoom calls, big opinions, it'sall of those things. It's bad
enough having a three person texturing letalone you know, sixty people and ohs

(28:59):
hey, I get it me Andwe've worked together for nearly eleven years now.
It's something like that. And asmuch as we love each other,
I know that he hates me sometimesfor one reason or another, you know
what I mean. And it's justbut but figuring out that type of workflow
and everything, it's fun and adventurousand it's cool, but but I've just

(29:22):
you know what, and this placeis really not a good example of even
what we're talking about. Because insome ways they're opening up and it's the
serve side, but it's not thecreation side. So really, in a
lot of ways, sure, anadvantage that a place like this has is
they got to provide great service.They got to provide those badass burgers that
Brian was talking about. You've hadthem before. I had a lot of

(29:45):
can't wait to have one before Ileave tonight, and and so they got
to provide all of those things.Oh thank you, awesome, See look
at great service, lean into itwith the best beer, and I do
want to get to the beers beforewe yeah, let's be before we put
a wrap on this set. Butbut in the end, it's it's that's
the community aspect where you know,he being an advocate for you, not

(30:06):
only helping himself as a small businessowner, but the connectivity where the two
can really work and benefit together.You know. Oh, and like that's
why I was kind of saying whatI was, all them that we're thankful
for, we truly are. Andalso the smartness of him embracing the local
craft beer. Right it's a twoway street. It works out very well
for both people, and a lotof what he's doing right there like to

(30:29):
take. We only do six parailedstuff to have somebody willing to take that.
There's not a lot of accounts outthere that'll do that, right right.
They want something that they know isgoing to be on every day,
all day forever. So if theyneed another one, they're gonna get another
one. Well, I'll admit it. I'll admit it selfishly, and it
would be a good problem to haveif everyone loves heavy rotation. Speer.
I'd be annoyed from a from anefficiency standpoint if I had to change your

(30:52):
stupid six cakes all the time.Oh for sure, these little baby cakes.
Am I going to do with thesethings? I got to change this
thing every four hours? Stupid.Hey, easier for them to move though,
Easier for them to move around.It's better on the back, Better
on the back, Lift with yourlegs, ladies and gentlemen. I'm gonna
name a beer better on the back. Just I don't know. That's weird.
That's a little weird. Actually,that's weird. Scratch that reverse the

(31:15):
family restaurant, and you know I'mabout lift with your legs. Lift with
your legs. Appreciate that, Andthat's a that's a good one. Better
on your back. You know itcame out like the way that it was
in context. You know, thethe I p A thing for me is

(31:37):
knowing Uda pills. You mentioned Udapills. Both of us have a connection
there. You'res much deeper than mine. I poured beers there, they had
the KFA and beer. I stilllove the place. But you know what
they did Uda pills and Eric thebrewer there, who's a freaking mastermind he
is. He got me down theroad of just appreciating the r form of

(32:00):
laggers again and so but you knowwhen he mentions all the taps that he
has here, that's the that's thebrilliance of the IPA, where there is
the most room for creativity, themost room for deviation in flavors, because
because a lagger, you know,anything beyond subtlety, becomes a sour,

(32:20):
it becomes something in some way,it becomes something else. Yeah, like
you're almost trying to mask something ifyou do a lot of like because laggers
should be clean and easy drinking ratherabsolutely Yeah. But with the IPA is
the variety of flavors even within thisthis sweet sixteen that we're here to check
out, is immense. It isvast. And that's the cool part about

(32:40):
the craft beer game as well,is you know, I'm not opposed.
I mean, if you go tomy house in Chaska and you go down
to the basement and you check outthe liquor cabinet, you're like, You're
like, why are all the bottleslike only a third full? Eric,
And they're like, well, okay, hey, I got I'm sorry,
I got two kids under ten,Okay, I got, I got stresses.

(33:01):
No, But seriously, though,you look in the beer fridge,
there's a lot of cores lighting there. Oh why not? So that's that's
my perfect fridge beer. But stillthe the adventure of creativity and trying new
things within something in which, inall fairness, you can still kind of
catch a buzz on thank you?Who got stickers? Who dropped them off?

(33:21):
Let's see who from nice? Ilove that tap room that they have
right behind right behind target field.They don't They don't produce any beer though
there do they at that location?I'm not I know they have they have
as a big spot in the northeastright. Yeah, they have a little
pilot, but they don't serve beerthere. Okay, No, the place

(33:43):
behind so you know Saucy Saucy.Oh yeah, yeah, Saucy Saucy used
to have an apartment near so Imean, you know what had to happen
Twins game, Fulton before Fulton afterwards. Maybe that's maybe we do one of
these at Fulton before a Twins game. Oh that'd be sweet. I one

(34:04):
of those like four o'clock games.And I'll admit I I just haven't been
downtown enough. We'll go back inthe last several years. We'll get you
back. Are you to bring meback? Well, we'll go to some
Twins games, We'll she go outsome breweries down there. I think it'll
be a good time. That's apretty damn good idea. Maybe we'll start
with Fulton. Yeah, and thanksfor the stickers, Fulton. Appreciate the
sticker. And we'll be talking aboutFulton here momentarily. But the creativity and

(34:29):
the flavor and all of that.It keeps bringing me back because as I
as I get older, I dowant to have more of those cores fridge
beers. Yeah. Then, andwe've we've talked about this before. I
mean, you hit me with somebit last week that was like fifteen percent
twelve percent wasted years Yeah, Ifelt like I took a year off my

(34:49):
life. Now I'm kidding. Itwas delicious and you couldn't taste the fact
that it was twelve percent, whichwas a good thing. Yeah, and
a sneaky bad bad. It's asneaky bad So that's what you go and
get that crowler to go is whatyou do, and you drink that one
on your couch. That'd be myrecommendation. But but it's just people try
to you know, well, Ican't. I've had enough IPAs. I've

(35:12):
had them all. I can neverhave another. It burned my tongue off
with the bitterness. I've made thatjoke a thousand dollars, but they keep
bringing me back because they're so good. Well, there's always something different and
they're always experimenting with new hops.Yeah. Right, so you'll see some
beers like a thing. We'll probablyhave one that comes out where it's like
right now, you know, likelean into it's all sitter hops. There's

(35:35):
mosaic cops. There's all these hopsthat you probably know by name. I
don't, and that well you asin the whole oh you. But then
you'll know that you can have onethere, buy one, get one for
a taper them down the road.Yeah, yeah, yeah, but no,
there's all these different hops, andnow there's hops that are just that
they just have numbers because they're sothey it's like a hop number eight and

(35:59):
seventy three because they haven't named ityet, but they'll tell you like huge,
Pineapple profile, huge whatever whatever.Whatever. So is this like when
like in the movie which movie isit? Is it deep impact? When
Elijah Wood like discovers a comet ora star or something. Can you is
there like a database? Can youname a hop? If you discover a

(36:21):
new hop, can you name it? Yeah, I'm not too obscure.
In a bad nineties disaster for you, it was the wolf Beiederman. I'm
not a pig on it. I'man asteroid. I'm not a big movie
buff. You know the Okay,sorry, nobody's perfect. Yeah, somebody
knows me about Wolfman references the Wolfmanhop. Yeah, you discovered a new

(36:45):
hop, you invented a new hop. I'm sure you could. I mean,
if you go to BSG, Iknow they supply a lot of the
mall. It's a lot of hopsand all that. They're one of the
biggest suppliers in the States, maybeeven in the country actually, but uh,
yeah, they have all different kindsof experimental hops. And it's a
great question if somebody find if somebodyexperiments with it and they decide they find

(37:05):
it, they get the flavor.Right. It's a lot like the uh,
what's that the apple at the statefair that the Minnesota University of Minnesota
does right where it's like the applethis year is this? Yeah, it's
first kiss is whatever? I actuallyheard that they're doing something. They're either
planting seeds or crops or doing sometesting it to you or for what for
the half of to you? No, they want to figure out because of

(37:28):
this super mild winter, oh howit impacts like growth and harvest times or
things. I mean, frankly,you could just read the Farmer's Almondac that
should tell you. But they're doingsome testing there. Does anybody read the
Farmer's Almanac anymore? Then the farmerthe Farmer's Almondac is like as accurate as
it gets. Right, then Ijust go to Belle Jensen. You know,

(37:49):
she's my gal, Melinda Jensen.She's pretty good. I follow her
on Twitter. I like Melinda Jensen. I'm a big I'm a big Keith
Marler fan. Oh Keith Marler,Keith kicks at how do you not like
Keith Marler. So i've, youknow, Fox nine till I till I
move on from this particular to goto another state somewhere. Let's sucket morbid
about it. But I know soBSG, Yeah, they so they're cultivating

(38:15):
the hops, they distribute and producethem at it. It's kind of it's
almost like the first thing when yousaid BSG. For some reason, I
was thinking BMG, and I wouldjust remember those old ads where you can
get like six CDs penny. Ithink I still owe like forty bucks.
Yeah, and then never plightes Ohyeah, never paid DMG was BSG is

(38:37):
located in Shockaby, not too faraway from Turtles, so I think they
do tours and stuff. Yeah.So back to why we're here. We're
here at Shorter Tall Rogers, drinklinginto what happens or whether you're you were
bored with my iphisation. That's Iappreciate the IPA conversation, which is why
I want to dive in. Thatwas a massive overcorrection that got us back

(38:58):
on track and it was impressive.But I thought I was going to be
the one to do that, butI liked it. No, that's good.
So why are we here. We'rehere drinking some lean into it,
and then we're gonna do We're gonnatalk about these sixteen Minnesota I pas for
six bucks. You know there's alist. I mean, we're not gonna
This is the cool this is thecool thing. And if Brian and the

(39:19):
good people, if Brian and thegood people here at Shorter Tall hear this
podcast, they might get annoyed withme in this moment as I say,
you know what, I wish morepeople did this kind of thing. Isn't
this a universe of copying each otherand doing cool? When somebody comes up
with an awesome idea, somebody elsedoes the exact same thing. But this

(39:43):
is so cool. I love theidea. I'm gonna go to the bar,
find beers, taste them, andthen you just vote by drinking them.
Yep, it's kind of a simplebut brilliant, brilliant option here.
Now I'm gonna read through these,so all sixteen this is the sweet say
I got them all. I gotthem all. Hold on, hold on,
no stop, Okay, At somepoint when I have time, I

(40:09):
will maybe find and identify some soundersthat we could put on the button bar,
but we're not gonna. No,that's it's awful again for the second
time. I thought it was around of applause, so I was gonna
give it a round either way,all right, Although I want to know,
and it's probably quite obvious, andit's on the tip of my tongue,

(40:31):
and I can't I can't find it. Who was the first show to
not do the laugh track? Whowas the first show? Because the laugh
track was a standard for it feltlike forty years long before you and I
were around, Like Curb Your Enthusiasm, great non laugh track show. Seinfeld
had it right, Seinfeld had alaugh track every season. But then Modern

(40:54):
Family. But Modern Family is notthat old, maybe fifteen years old the
first season, but maybe the officeparks and rec kind of that age of
things. Yeah, that's great.I just I don't know when. The
first one without a laugh track wasSimpsons Jim, but that's animated. I

(41:15):
come on, they're still going.Oh, so they're never gonna stop,
just like these sixteen beers. Theydon't stop. The list goes on and
on and on. Way to bringus back to the back to the moment.
Hey, so Aurora Hayes Castle Danger, huh and that's not the Castle

(41:36):
Danger. See, that's why Brian. So Brian goes up to two Harbys,
hangs out with the Castle Danger people, and suddenly there are three Castle
Danger beers in the Sweet sixteen.I don't know, Brian, I'm not
I'm not trying to say something's afoothere, but there's it's all. It's
all voted on by the people.And Castle Danger is a cool spot.
Do we all believe Castle Danger issuper cool? Yeah? So you got

(41:59):
Aurora Hayes owed and White Pine fromCastle Dangers. So that's three. Then
you got a couple. I lovethis place, and I think their brewery
is not that far from here,or at least it's northwest of the Metro
loopolind Yeah, they're in Big Lake, I believe, Big Lake, which
might just be up ninety four notvery far, not very far. Great

(42:20):
great people, fantastic beers, andthey got well and so this is the
biggest part. You craft beer people, and you're never ending creativity fashion mullet.
Yeah. I could drink six ofthose at least. And then where's
the other way in Hooey, Hooey, hooey. Oh, that's one of
the staples for hazy IPAs in thestate. No, it's terrific. Yeah,

(42:44):
absolutely, Yes, I've never hadfashion mullet, but I've had hooey
before and it's awesome. So that'sloopoln. Now what else do we have
here? Foggy Bottom Hazy from LooseLive, Loose Line Employmentalne. Right,
So if we're ranking by names,Foggy Bottom is early leader in the club
your favorites, yes, yes,and so they're in Plymouth, right yep.

(43:07):
And then we got Shells Homer Herman, the German down there in New
Almway, fresh prints, fresh Prince. But pr I n t s.
I believe that's a cold I pa. So it's not a hazy ipa by
any means. But it's a deliciousit's a refreshing cold ipa. Okay,
full pulp, full pult. Where'sthat one from Lost Insanity? Lost in

(43:32):
Sanity? You know I can't.I can't say that I've tried any of
other stuff. Well, we'll tryit before we leave. We'll see before
we'll see what happens. Boom Island. You and I were hanging out there
a few weeks ago, Finn's Fog. Yeah, and then you got hop
lift from Third Street brew House.Oh yeah, Third Treat that's out in
like a cold spring. I wantto say, maybe, okay, I'm

(43:57):
not against it listening through static Invictus, Invictus and Blaine. Yeah see,
and that's where so and this isn'ta shot at Invictus. I haven't had
the beer before. I'm looking forwardto trying and it's probably really good.
That's kind of I'm setting like anemo vibe here, like I mean,
we can't talk a lot of ourbeer names are song titles, well exactly,

(44:20):
no, no, it's and againit's not about ripping, but you
can kind of like you can catchvibes from different beers and listening through static,
like I'm feeling. I'm feeling likeI'm listening to like a Death Cab
for QTI song or something like that. You'd be so lucky. And maybe
if that's the vibe I get inmy feels and I tweet something weird about
Kirk Cousins, like Paul Charchian didearlier this week, and maybe that's how

(44:43):
it all starts. Maybe he wasdrinking listening through static. He was trying
to see through the foggy bottom ashe was full pulp thinking about Kirk Cousins
going to a different team. Here'swhat he needs to do. He just
needs to lean into it and realizethat Kirk Cousin's gone. He's gone.
Craft fears and poetry. It's beautiful. It's a beautiful thing. Hand meets

(45:06):
glove, the sippy squeeze, Sippy, the sippy squeeze. Hayes from fifty
six Brewing. They're on the banksof the Mississippi River, are right,
They're in northeast Minneapolis. What elsedo we have here? Oh, sustained
deluge from our neighbors at Elm Creek, I believe right, that's like that's
a copperfield Craft special. Yeah,and that is Elm Creek Brewing. Kah,

(45:31):
what am I missing here? Whatelse do we have? Well,
then then we got the big dogs. And this isn't against the big dogs.
But whether it's the three hundred fromFulton, I've been drinking three hundreds
for I mean a decade probably,what do you think it's? Yeah?
Its classic? Yeah, it feelslike because they whether it was what do

(45:53):
you think was the beer that gotthem going. Is that the Fulton probably
blond, it's got to be alonely blonde. And then sweet child divine.
But then three hundred really felt likethat was the third one I've said,
absolutely kicked ass. And of courseyou know Fulton, like a lot
of places, they do seasonals,they do rotating beers, they do all
sorts of different things. Again,check out the tap room right behind target

(46:15):
Feels at Fifth Avenue. Maybe notgreat with directions. I'm l this guy.
You know, I print it out. I still put it on my
passenger seat drive to where I gottago. Well, the cool thing about
printing it out is in case youneed to stop, pull over, pull
the pen out of your center consoleor glove compartment and take notes. Yeah,
take notes. You might take noteson your way. Don't have to

(46:35):
worry about losing service. You know, you print out the map. Question
go, yeah, have fun.That is a great point. Actually I
did have it happen once where Iwas in a bad spot. And you
you don't lose navigation, but ifyou pull out of the navigation and you
try to get back into it,then it becomes a problem. Sweet Hey,
cheers brother all from Shells. Youkidding me Bockfest. I got a

(47:01):
text from from Oxley speaking of Oudapills. We'll see there. Well,
he sent me a picture of himand Frank they went to Bockfest. Yeah,
I can only imagine. You wantto say this is a family show.
Well, the only thing now thatI think of it, though,
is I haven't gotten a text sincethen. Have you heard from either one?

(47:22):
I heard from Frank, Oh Frank? Okay, Well, if you
heard from Frank, then you probablyheard from ox Yeah. If you if
you ask for stories about them,that wouldn't be a family show at all,
especially not at Bockfest. That wouldbe it's a long day. I
don't know. I hope if somebody'slistening to this and they've been to Bockfest,
please tell me that they still dosome band that just covers burning ring

(47:45):
of fire over and over and overagain. They used to do that.
Shout out to Frank. Frank ifyou're yeah, Frank did that. But
they used to do that. Butnow, and again I'm showing my age,
because now it's at thirty nine.Thirty nine year old Nordo does not
do Bockfest like twenty two year oldNordo would have. That's als impossible to

(48:06):
do that, No, correct,And it's frankly, I wouldn't. It's
you would love it if we goback in time and think about the things
you'd tell your twenty two year oldself do it again, you know that
particular, maybe that stock you didn'tinvest in instead spent on a video game
system, United healthcare stock for me, all right, Maybe certain things you

(48:27):
did shouldn't have done. No regrets, no regrets, no regrets, no
regrets. Absolutely, but you gotyou got Furious by Surly, three hundred
by Fulton, And I've had I'vehad six or seven of these. I
mean, it's just that's the funthing, you know. And whoever it's
a cool I really hope one ofand lean into it. You didn't mention

(48:50):
the sixteenth beer. As far asour podcast is concerned, it's the most
important one. I mean, ifyou're ranking them, it's at least in
the top four. Now, whatI think is really cool about it is
not a not only did you inviteyour buddy Joe and and of course Josh
is here, the brewer, theguy that actually made that showed up.
Okay, your buddy Ben, Acouple other people here you also invite is

(49:13):
is that your your brother, yougot your uncle Scottie. Oh, your
wife's here and all of her friends, friends and family. Because a beer
equals a vote. A beer equalsa vote, so you know, and
I think I actually like it.I think they might actually enjoy the beer.
Well, it's a good beer.And the winner gets to hang out
on tap. That's crazy for theremainder of for the remainder, well,

(49:36):
actually all four, he said,at the final four, we'll get to
be on tap for the remainder oftwenty twenty four. The winner would would
receive additional featuring and such beyond sopretty insane. This place is super cool,
man. I just I'm really thankfulthat Brian and company allowed us to
hang out here. I would suggestanybody out here. Again, It's I
hate making it sound that way likeI live in Chasco. Okay, I

(49:59):
mean I live downtown Minneapolis for anumber of years with Mike Gal before we
got married. But I will saythat I don't expect a lot of places
out here the way as quickly asthey're they're coming and growing out in places
like this, And I just Ithink it's super cool. It is.
I mean I have someboddies at theEvangelism of beer. Yeah, my buddies

(50:20):
that did show up. They aresaying, Michael Hanover people and they,
I mean, they come here acouple times a week, so cool spot
awesome. You know all we wantto do? I think And I got
to look this up on the FlyLive Live podcast production meeting. But because
I'm pretty sure that have you everheard of Big Boar Barbecue? Hell?

(50:42):
Yeah, yeah, right now inHanover, let's do it. Let's do
a show there. Yeah, weshould talk to those guys. We can,
we can, we can go towe can go to Big Boy anytime.
You think they'd let us like bringa crowler of some lean into it
or something. Not the twelve percentstuff, ken O. The funny thing
is they are one of the numberone you know shiner back Oh are you

(51:02):
kidding me? They're like one ofthe number one sellers of shiner bock in
the country for real. Yeah.Wow. Speaking my buddy Ben, he
knows the guy who runs it.Oh he does so No, that's sweet.
And speaking of charging is I wasI was chiding him for his Kirk
Cousin's opinions. Kirk Cousin tears arefalling in his brisket as we speak.
When you're in you're in your highfifties, man, I mean, you

(51:24):
can't be acting like that. Youjust can't. You just can't put the
phone down. I'd say, givehim a hug, you know, let
him know it's gonna be okay.Yeah, it's like charge. Listen,
Kirk's gone. No, yeah,he's gone, and it's okay. He
broke your heart, big deal,It's okay. You know, life,
life is about rebirth in some wayson a daily basis, new experiences.

(51:49):
Part of life is about loss too. We're going to get through this one
chart. We'll get through it tocharge his credit. Okay. As ridiculous
as he's been about Kirk, which, by the way, I don't even
know why I love Charge. Heis all in on Big Boar. He's
the one that told me about it, and Big Boar is as good as
advertised. It's awesome. Oh,it's well, I'll talk to Ben.

(52:12):
I'll get the contact. We'll doit. We should do one of these
there. Get the Northern Fire guysthere. Now, it's cool too,
because so Northern Fire they're actually doing. I didn't know this. They're doing
the class this weekend. I thinkit's Saturday into Sunday, okay, And
I shouldn't speak out a turn sincethey're not here. So if you're listening
to this, go to Northern firebbqdot com and you can learn about their
classes. But they're actually doing likea full competition cook like, here's how

(52:36):
you do a full competition. Andso I'm kind of jealous that I can't
do it this weekend. But they, you know, they have been I
would say, I mean, asgood as anybody, really ambassadors of the
growth of barbecue. So you havebig boar, you gotta spot out in
Saint Bonnie. That's really good.Some food trucks we were talking about that

(52:58):
last podcast and such. There's somereally good spots. I just feel like
there's not nearly enough. Like it'sstill it's a very underserved aspect. And
I actually I was filling in yesterdayfor PA and a fan and uh,
somebody texted in in a text line. A lot of good stuff, a
lot of bad stuff, sure,you know, and that's all good.

(53:19):
I don't mind the vitriol at all. I'm not going to block numbers.
I don't block people on social mediaeither, you either like me or you
don't. I have no ill will. I would actually say among the self
righteous, egotistical, arrogant people thatexist on the planet, I would actually
consider myself to be among the lowerof those individuals. So, but somebody,
somebody was texting in and they wereexplaining how mad they were that I

(53:43):
that I say that everyone in Minnesotalikes tater tot hot dish in their mild
salsa. And I was just thinkingto myself, like, I love tater
tot hot dish and mild salsa.That's the big Midwestern sensibilities like that.
That's us. It's it's cold days, it's comfort food. And and getting
back to what my point was though, is that you know I make that

(54:05):
joke like, oh, you know, yeah, we just we're very provincial.
It's one of us. We don'tlike change all that. It's just
a joke. I'm one of thesepeople, by the way, that has
lived here my entire life. Butflavor and heat and barbecue, it's it's
right there, and we're all enjoyingit in our backyards. Certainly infinitely more,
maybe even than a handful of yearsago. Thanks and no thanks to

(54:30):
the Rona Vid do you remember Ronaor the vid guy both. I loved
it. I loved it all.I feel weird saying Rona. Even as
I said it, I kind ofcringed. It sounds dumb, VID like,
I'm the VID's not bad, thebug the cove. Wow, my

(54:50):
guy called it the purge. Wegot so many we got so many hate
emails about that. We're gonna callthat's that's what should call this. We're
in the middle of the perche.We should call this podcast the perch.
But barbecue is such an underserved partof our community in the metro And it's
like the hops part, the hopsparks kind of hop it. The hogs

(55:15):
part needs a little work. Butuh but big boar, dude, let's
let's go to Big Moore big boardrips. So we should definitely do that.
Actually, and and you know,I've made a brisket of you several
times and some are good. Sowe're like, I want to eat how
an actual restaurant owner figures out howto cook it. Let's do it.

(55:37):
Ask them stupid questions. I'll talk. We'll talk about Buddy Ben after this.
What what temph was it at?Oh my god, what kind of
season? Indigen is I got,I got, I got a handful of
I got a handful of rube questionsI can ask. That's a stearid thing.
That's an Aaron, Aaron and Johnand you. I'll sit there and
drink beer. That sounds about right, and I'm open that I'd like to

(56:00):
drink your beer while we talk aboutit. As a matter of fact,
as we wrap this thing up,they're doing raffles and stuff here. And
I mean we got stickers, wegot shells, I got a kan koozy
and an opener. Oh, bythe way, you see this is cool.
It's cool on the keychain helps mekeep track of my keys, even
though my my key fobs and mycheeps about six times as big as this

(56:22):
thing. So we're all the same. Have you done the I mean,
what kind of ring were working with? Huge l come on, massive mistake
on your part. Now. Sothis is not gold, this is it's
either silver, titanium, whatever itis. That's your bottle opener. Oh
yeah that No, it's the coolestbar trick you'll ever see. Makes you

(56:45):
feel like you're freaking he man.I don't drink bottles because I'm always drinking
craft beer. On tap and suddenlyit's sorry, like bottle beer. I'm
just too busy for local I crossedGreenbelt premium bottles, just being a small
business owner trying to get by.Okay, well for the rest of us
losers like me. If you're crushingGraymell premium bottles, on there with you,

(57:07):
I'll do tell you, man,you gotta get a new wedding ring.
I mean I have an original one. You do? Yeah, why
don't you put it on? Maybeit doesn't maybe it doesn't fit. This
one's putting out. It's fits fine. This one's better. I could barely
get this one off. By theway, Family twenty fourteen, Nordo,
where did you go? Dude?You're going? All right, it's gonna

(57:28):
be ten years in May. Hey, I'm at ten years old. I'll
be eleven years yeah. Twenty twentyfour Nordo needs to go back about ten
years from It'll be eleven years inMay. That's eleven years. Yeah,
what day? May eleven? Oh? Okay, May seventeen? Close enough?
Well, this is riveted. Wheredid you get married? Where were

(57:49):
you registered? I need another leeinto it. I gotta get another beer.
That's Hops and hogs a little moreon the local beer side than the
local barbecue side this time, butthanks to Brian and his awesome staff at
Short or Tall and Rogers for lettingus hang out and celebrate the sweet sixteen
of Minnesota brood IPAs. You cansubscribe to the Hops and Hogs Barbecue podcast

(58:12):
via the free iHeartRadio app or whereveryou get podcasts, and you can follow
Hops Hogs BBQ via Twitter slash xto find out where we might be next.
Thanks as always for listening, Havea great week.