Doc & Jacques: Beacons and Brews – The Stories Behind St. George Reef and Port O’Pints

In this episode of the Doc & Jacques radio variety show, hosts Dr. GiGi Reed and Jacques Kepner talk with John Zimmerman, president of the St. George Reef Lighthouse Preservation Society, and Russell Smithson, brand manager at Port O’Pints brewery. They discuss the historical significance and preservation efforts of the St. George Reef Lighthouse, highlighting […]

Episode Transcript

(00:09):
Welcome everyone.
You have now entered the cosmic radio receptors
of KCOW
one hundred point seven FM in Brookings, Oregon.
Thank you again for tuning into this week's
fabulous program. I'm doctor Gigi, and my cohost
is, as always, Jacques Kepner. How are you
today, Jacques? I'm doing very well, my multilingual

(00:32):
physician and so many other things you got
going on. I you always amaze me. I
look at those,
your latest degrees on the wall. I didn't
know you had all those other degrees. But
anyways, greetings, everyone, and welcome to the Doc
and Jacques Radio Variety Show. I wanna mention
that you're hearing this live show on KCOW
in Brookings, Oregon. That said, the same show
will be broadcast

(00:52):
rebroadcast
in exactly one week from now each and
every Wednesday
on KZZH
ninety six point seven FM in Eureka Humboldt
at 8AM.
So get up early and listen in. Yeah.
And then a few hours later at 1PM
on my old alma mater, KF UG one
hundred and one point one FM in Crescent
City, California. So now you know Darn tootin'.

(01:14):
Doctor Gigi and I have got your coast
covered.
Alright. I have an announcement to make that
it's gonna be a party
going down
at the second annual Del Norte Rainbow Pride
Parade and Festivities on June 21
from eleven to nine and breaking out all
over Crescent City, California. This year is the
theme of the parade and the festivities is

(01:36):
Stars of the
Community, and it's pretty much a full day
event.
The Pride Parade starts at 11AM
at the corner of Seventh And Gee, which
is the Methodist Church in Crescent City. So
there you go. Now you know. And I
believe next week, we're gonna have Thomas Kellum
is gonna be on And, somebody else will
have a few guests, but he's gonna be
one of them. He will be talking up
the big parade since he plays a pivotal

(01:58):
Right. Part in it. Okay. On today's Chat
and Share segment of the show, before we
introduce our fantastic talented guest, doctor Guests.
Gigi and I are going to talk about
the wind,
w I n d.
Why the wind?
Well, we've noticed this year it seems so

(02:19):
extraordinarily windy. Down in Crescent City. In particularly
Crescent City. Yeah. Yeah. Up in Brookings here
where you're working to check a medical, it's
not so Oh. Windy. Right? Mhmm. I don't
remember as being when I lived in Brookings,
but now it is pretty windy down in,
Crest City.
It got us to thinking just exactly
what is the wind
and how do we harness it? Is wind

(02:41):
energy a new phenomenon or is, the ancients,
been tapping into it a long time ago?
Also, there has been a lot of talk
these days about wind turbines being placed just
30 miles off of our Southern Oregon and
Northern California coasts.
So it may actually be very important to
us. Right. Future will tell. Well, here are

(03:02):
some fun facts. Zephyrus
was a powerful Greek god of the wind.
Zephyrus. I love it. He was the Greek
god of the wind. Whatever.
People have been using
wind energy with Zephyrus
for centuries dating back to ancient ancient times.
6,000
BCE before common era, in fact. That's a

(03:22):
long time ago. Just before I was born.
Yeah. So the wind was
the wind was born. I mean, it was
used for what? Do you think? It was
what what was it used for? Yeah. I
know. What? A kite flying. Well, of course.
You're kind of close, but
it was used to power boats. It still
is. As in sails being inflated by wind

(03:43):
to propel the boats across the water. Woah.
Woah. Woah. Dummy. I never thought of it
that way, but
sailing Just want to know ancient forms of
the wind.
The wind was also harnessed by the ancient
Babylonians
over two thousand years ago to bring water
to their fields of grain and other fields.
In fact,
there is a 1,200

(04:05):
year old windmill that still works in Iran
Iran. To mill grain using unique
horizontally
placed
blades, and they are known as a panimony.
The those
windmills horizontally
are
consisting out of a wall with slits, so
the wind goes through there. There's a wall

(04:25):
standing, then they have slits in the wall.
Through there. And so then on a on
a vertical axle, there are several
horizontal
sails. Fabric sails again. Yeah. And they catch
the wind and turn the grindstone
Oh, man. Or turn whatever so the water
goes,
uphill. The iconic windmills in Netherlands, as we
all know. Oh, the famous ones? The famous

(04:48):
ones, they date back Frankenstein burned up in
one.
He did? Yeah. He at the end, he
burns up in the windmills.
Yeah. He Okay. Why?
So they date back about a thousand years.
Oh, the wind turbines
to generate electricity were built in the late
eighteen hundreds, and some of the in The
United States were in hey, Chuck. Hear this

(05:08):
one? Ohio.
There you go. Yeah. Today, some states receive
well over
50% of their energy needs by what? Wind
turbine power? Who'd have not? Who'd have thunk?
Right. And most of them are in the
plain states of the Midwest where it's More
windy, I guess. Yeah. It's a procrastinate city.
So here's something very interesting. K. Wind also
is a form of solar energy

(05:29):
because it is caused by the sun's uneven
heating of the Earth. Oh, I kinda get
it. Now you, do you, Jacky Poo, complain
a lot about how windy it is? Has
been for wind. Hundreds of weeks of feet
above us is much windier.
So you can feel lucky. Up there, we
call the wind the jet stream. Oh, yes.
We do. It's those curving lines

(05:52):
that TV meteorologists draw on the screen behind
them. I know what jet streams are. The
jet stream was discovered in the nineteen twenties
by Wasaburo
Ohishi,
a Japanese meteorologist who used weather balloons to
track upper level winds as they ascended into
the Earth's atmosphere
around what? Mount Fuji. Then with the advent

(06:12):
A little lock off. Yeah. Then with the
advent of airplanes that flew much higher, pilots
like Wiley Post and American Aviator took note
and proved that there were, quote, wind troughs,
end quote, which helped him to become the
person to circumnavigate
the globe in 1933.
Four years five years after, Lindbergh

(06:33):
went from
New York to Paris on NASA. Yeah. Over
there. So Whiteley went all the way around
the world. Right. Yeah. Well, he took that
knowledge, though.
Jet streams are fast flowing bands of wind
in the upper atmosphere, as you kind of
described,
that circle their way around the globe. They
form because of temperature variations between the cold

(06:53):
air at the poles
and the warmer air at the Equator.
Go have a drink of water. These jet
streams are located near the ceiling of the
troposphere,
which is over 30,000
feet above sea level, and they usually flow
west to east around the globe.
Now these Northern and southern hemisphere polar vortexes

(07:15):
jet
around with a 150
miles per hour on a slow day. Wow.
They go that fast. Yeah. Okay. And a
Zephyr based after named, I'm sure, after Zephyris
was Zephyr is a warm wind. A warm
wind.
Yeah. So if you wanna impress your date
or something, you say, hey. Or me.
In The United States, there are over 500

(07:35):
wind related manufacturing facilities. The US wind industry
currently employs more than a 150,000
full time workers. And that number is growing
exponentially as we speak, and I don't think
many of them are gonna be replaced by
AI.
43 states currently have wind generated utility,
scale turbines in use about the same number
of states that which have now legalized what?

(07:56):
Marijuana. Woah. China has the most wind powered
electrical turbines of any country. It's massive. It's
about twice as big as The United States,
but we are in place. And guess what,
dear?
My dear German physician?
Germany is in the world with wind turbines.
Speaking of Germany, Albert Betts is known as
a father of wind turbine technology, which he

(08:16):
spearheaded in the nineteen twenties. And, of course,
he was another German
physicist.
Yeah. Cool.
Now listen to this. The most powerful
air quotation marks, natural winds ever recorded
were 250
miles per hour.
But the most powerful winds ever created on

(08:37):
Earth have been from nuclear explosions,
which
which created winds up to
3,100
miles per hour. I'm playing havoc with our
sound engineers.
Bob Bosak and Ray Simon and the sorry
about that, guys, but I'm gonna keep it
up. So wind energy is the fastest growing
mode of electricity production on Earth right now.

(08:58):
Wind power in The US is nearly a
20,000,000,000
a year That's a chunk of change. Dollar
industry. That is a chunk of change.
Technically, wind power is a renewable energy source
because we get the power of the wind
Right. That generates
itself, and we can generate electricity with it.
This process incorporates
huge wind turbine

(09:18):
rotating blades,
which convert the kinetic energy of the wind
into rotational energy, which is then transferred
to a generator to produce electricity. So in
other words, this stuff again. We cannot create
energy. We can just convert it. So that's
what we're doing with
the wind turbines. You mean that the rule

(09:39):
of thermodynamics?
That's Yeah. It's the law. So we looked
at so it was the law of thermodynamics.
So we looked it up Thermodynamics. If I
was right, and now there's a
law of thermodynamics. Oh. I didn't know. Okay.
So I don't know that either. Whatever. Wind
power is booming around the world, and just
recently, there has been some major advancements in
turbine technology.
Did you know that the longest wind turbine

(10:01):
blade is over 350
feet long? That's,
Statue Of Liberty is 300 feet in comparison.
Woah. So smaller.
Now wind energy, once again, is a truly
renewable
resource, meaning
it is constantly replenished by nature,
which means
it replenishes by itself, and we do not

(10:23):
have to use up fossil fuels, which do
not get replenished right now. Like that. Like
that. We they do not contribute to the
greenhouse gases by burning Like that. Air because
we don't do that. And we don't have
air pollution I really like that. For cool.
Right? On. Yeah. And it also doesn't require
water for cooling. Like me.
Yeah. Yeah. Like you mentioned, Chuckie, the cool

(10:44):
one, the wind industry is booming and here
to stay for right now. Now
but here's the good news, Jackie, who does
not like the wind.
In only five billion years, we're gonna lose
wind power because that's when
the sun will die, and so the wind
will Well, the sun will become a red
dwarf, and all the wind will stop. I

(11:04):
know Neptune and, Oh, yeah. Saturn have winds
of 3,500
miles per hour. Yeah. They're really or no.
1,100. In 1100 something. Much, much higher. Alright.
Well, so interesting is
the the wind. And today's guests
just wrote in on the wind. Right? The

(11:25):
broomsticks. Oh, no. Right. Russell Smithson, manager extraordinaire
with Porta Pints in Crescent City is heading
today's show where we will talk about, guess
what, what's going on at Porta Pines and
Cross City and how they've grown and guess
what, beer. Beer. B e e r. I
wanna hear all about beer. But we're gonna

(11:45):
have a cameo visitor who has been on
multiple shows here,
that both the doctor and I always find
so interesting and fascinating. So we'll spend a
few moments catching up with our good friend
John Zimmerman, who is the president of the
Saint George Reef Lighthouse Preservation Society.
That's a mouthful. Right. But
then so is that beautiful iconic landmark of

(12:09):
a lighthouse that is right off of our
shores. So without any further further verbiage from
me, I wanna welcome John z to the
Doc and John show. Welcome. Z. Welcome, John
z. How's it going, man? Good. Very good.
So, Ray Simon asked, he says, did, is
that your real name or,
because Bob Dylan's name Last name.

(12:29):
Was originally Bob Zimmerman. Zimmerman. One n not
two. Oh, really? One n not two. Alright.
One n not two. Oh. Oh. Zimmerman.
Wow.
Two is the German version. Yeah.
That's what you have. Yes. Yeah. Oh, so
two. Villain is only one? How did you
you know him? He knows everything. You already
know the German. Guy. Oh, jeez. Okay. Okay.

(12:50):
Alright. John Oh, I was hoping he was
a relative so I could hit him up
for a loan.
I always borrow money from pessimists
because they never expect it.
Okay. So the Lighthouse Society. Is the preservation
society or lighthouse society a nonprofit
organization? It is indeed. Five zero one c
three.
And what does that mean? That means that

(13:12):
we spend every dime you give us on
the lighthouse. Right. So it's Absolutely. Okay. Very
good. Now how old is the lighthouse?
It was completed in 1892
after a ten year
building period,
and it was discontinued in 1975.
Which is only a few hours from So
it was less than a 100 years, but,

(13:33):
man, it's what? It's seven, eight miles off
the shore? Six and a half off on
Saint George. Except we saw it perfectly at
Ray Simon's house with his super tall skull.
Wow. Yeah. North of town. You see, there's
a Yeah. It is nice. Actually, as a
matter of fact, we saw it from the
other lighthouse from the one in in Crescent
City. That very point. Super, super

(13:54):
good, clear. You can see both. Oh my
gosh. That was an exciting to see.
How tall is the lighthouse?
The lighthouse, including the caisson it sits on,
is a 146
feet above the water.
Okay. So it's half the size of the
blades
in the statue. That's right. Half the size.
That's a tall tower. You see it from

(14:16):
the shore. It is the tallest lighthouse on
the West Coast. Woah. I didn't know that.
Very cool.
How is it accessible? Can you only see
it go to it by ship?
No. You can't, access it by, vessel. There's
no way to get off the,
the ship onto the, rock, safely. We don't
have the, equipment necessary anymore out there or

(14:38):
someone to man it. But, we go out
there with a helicopter, and we have tours,
once or twice a year
out there. Here comes the helicopter coming in
on the wind. Was it an expensive,
lighthouse to build, John? The most expensive in
the country Wow. To this day. 3 quarters
of a million dollars in 1892,
and I think the conversion is, like, the

(15:00):
excess of 21,000,000
today.
21,000,000.
That does I thought you said I'd say
billion, man. I mean
but yeah. Okay. Yeah. Yeah. Alright. Well, it
has saved
many lives, most likely. Yeah. Originally, sunk the
sunk the Jonathan.
Yeah. The brother
Jonathan sank in, 1865
on the reef,
not on that particular rock, but one nearby.

(15:22):
The where the lighthouse is built is at
the bitter end of Saint George Reef. It's
Northwest Seal Rock, but there's a lot of
underground,
obstructions
between
Northwest Hill Rock and Point Saint George just
under the walls. Yeah. Yeah. So, Jaka, you
said, the visitor center down in Crescent City
has a map with all the underground
Yeah. Pokey I gotta take a picture of

(15:44):
that that of that chart of dragons. What's
it called? Dragon Rings? They call them the
Dragon Rocks. Dragon Rocks. Oh, my god. Underneath.
That's So many hundreds and hundreds of these
Wow. Vicious spikes sticking up. In clear weather,
they would take the, the passage between Northwest
Sail Rock and Southwest Sail Rock, which is
about a mile wide, which sounds like a

(16:05):
lot. But if it's foggy and you can't
see or it's stormy and you can't see
Wow. That's not that wide of a So
a lot of people perished in 1865,
washed up in Over 200 people. Wow. Now
that's I think it was a hundred and
sixty six, actually, on the brother Jonathan that
that Prompted them to say, we gotta get
serious now. Come on. There's no waste of
life. We need to build a lighthouse out

(16:25):
out there. Okay. No. So you depend on
on funds from other people. Do you have
any fundraisers
planned?
Actually, we do. We have a,
we are gonna embark on a fundraiser to,
replace all the windows in the lighthouse sometime
this summer. Woah. We are also working on
grants,

(16:45):
as we speak,
to,
actually, one person that,
that the two of you suggested that eye
contact and then some other grants that we're,
working on to raise money to, restore the
lighthouse.
Also, this summer, we are having a, fourth
of July,
booth or a booth this July 4 at

(17:06):
the,
Crescent City,
fair. Right. Not about the not the, county
fair, but the
The the fourth of July front Street. Yeah.
The front street event. And, Right on. People,
really enjoy our booth there. You gotta come
by. We'll be selling, of course, books and
mugs and that sort of thing. But information
on lighthouse and upcoming tours and all of

(17:27):
that, which we're hoping to schedule some type
of a tour,
probably Labor Day or maybe shortly thereafter
if we we can get our act together.
Right on. Right on. Well, you got a
huge job there. What is some of the
biggest stones are used in making that they're
massive stones. Right? They brought them out there
by ship. Yes.
All of the granite was, quarried at the
Mad River Quarry near Arcadia, California.

(17:49):
Brought up. The largest,
tip to scale is 17 tons, and the,
the smaller ones are two and a half
tons. Woah. Kinda like when Doctor. And I
was Yeah. Parked on the street.
1,339
stones went into building the lighthouse. Woah.
How amazing is that? And I wanna before
I get into some other real details and
send you on your way, I wanted to

(18:11):
ask you,
I forgot. So that doesn't matter. Are you
always looking for volunteers Yes. Donations, right? Because
you're a nonprofit. You need to support this
effort to preserve it. It always needs attention.
It is a lighthouse and is exposed to
the elements as well. Elements. Yeah. Right?
Right. How do people get a hold of
John Zimmerman with two n's?

(18:31):
Well, one is you can call me at
my home, (541)
254-3851,
or the lighthouse number, (707)
273-1905.
Or
you can,
contact us on our Facebook page, which is
under Saint George Reef
Lighthouse Preservation

(18:52):
Society,
or you can go on the,
the other website, which is saintgeorgereeflight.org.
Right on. What a crucial and important thing
you're doing,
how interesting it is for all of us.
We just love it when we see that
we always look for it. People always do
it. We're always looking for the lighthouse. So

(19:14):
you can call the Preservation Society at (707)
273-1905.
And one last question,
what state has the most lighthouses?
Kansas.
I thought it was Nebraska.
Darn it. Darn it.
It's actually what is it? It's, Michigan. Michigan.
People think it's on the West or East
Coast,

(19:34):
but, it is Michigan. Alright. You have, been
we've been talking with John Zimmerman, spelled with
two m's, two n's Two n's. At the
end Zimmerman spelled. Zimmerman. Horizontal. We dropped one.
We always like having you on. We always
like getting, an update on what's happening.
Look for the preservation
people out at the big fourth of July

(19:56):
festival. There'll be rock bands there. Porta Pints
could be busy with that or not, you
know? We'll have a couple beers. Yeah. You
might have a cup. You might have a
cup. Yeah. I'd get one small shout out.
Yep. Absolutely. This Saturday, we're having a lighthouse
lecture
at the visitor center at Crissy Field, south
of, harbor,
at 02:00
in the afternoon on Saturday. Okay. June 7,

(20:17):
Saturday Yeah. At the Crissy Field right there
at the at the state line, California Right.
Right. And it's You're gonna have a conversation
about,
Lecture. Lecture. And you're gonna be lecturing.
So Yeah. I'll be, covering all the Oregon
lighthouses, the two southernmost
Washington lighthouses, of course, Battery Point and Saint
George Reef as well. Wow. Great cause. Great,

(20:38):
great guy. Is it a free event? Or
is it a donation event?
Well,
no. It's a free event, and we will
be raffling a lot. Well, we won't be
raffling out books. What we do is we
we give everybody a number, and they'll get
a poster or a postcard or a book
or a newsletter. Cool. Yeah. Something like that.
So we always bring some Right on. Things
for people to to be seeing. Look at
right now. Birds to that. I think our

(20:59):
friend,
Kravitz is gonna be there. Yeah. Yeah. Sandy.
Sandy. She was out at the lighthouse, but
her husband. Yeah. Oh, yeah. Yeah. We saw
that at the yeah. So, yes, she volunteers
still there. Alright.
John Durbin, thank you always. We'll have you
back on in a a month or two.
We'll talk more about the lighthouse.
Great you came on. I appreciate it. Well,

(21:19):
thank you. You know, you're doing us a
great favor here. Well, thank you. We're happy
to help
a nice organization, a noble organization
like like you. Okay. Let's get right on
to it. And now let's turn our attention
to today's headliner who is coming in to
talk with us about some recent events,
what's presently going on, and what the future
holds for Port of Pines Brewery,

(21:42):
now Brewery one and two in Crescent City.
Welcome, Russell Smithson.
Port of Pines, you have you are a
friend of too many, and, we're glad to
count you as our friend. I'd just like
to say lighthouses rule. Lighthouses, don't they? I
mean, I'm Those are awesome. Especially with a
couple of old brews out there.

(22:03):
So, you know, now that I know John,
we're gonna have to sort that out and
have a couple Tasty porta pints brews out
on the point of danger. Doctor Kirk I
know. Doctor Kirk is really interested in finding
a way to support the car. That they
used to have a still out at the
lighthouse? No. I would assume they needed something
to do. Smart. Yeah. One of the junior
keepers discovered that still when he went out

(22:23):
there in 1953.
Woah. He said he saw the still, he
shut the door, and pretended he didn't see
anything. Oh, wow. That's against every rule in
the book. Wow. What a trip. Yeah. I
would know that. Ten days later, it disappeared
when after shortly after Ray Simon, her it
sounded she never made a visit. Damn. Russell.
Make sauce to me. Let's get back to
you here about before this gets out of

(22:44):
control, where were you born and raised? So
I was I was actually born
right here in Brookings. Mhmm. Raised in Crescent
City, California Oh, that? Cool. In 1982.
So that's what brought you here. I grew
yeah. I grew up in Crescent City,
got away for twenty years to go to
college and Oh. Get my career started, I
guess,
to really find myself in beer.

(23:06):
And, in 2020, I I moved back to
Crescent City to be closer to family and,
you know, kinda thought I was done with
beer, but got to know the previous owners
of Porta Pints and
fell in love with a beer again, if
you will. You know, you have was at
Chico? The one I worked for Sierra Nevada
for a number of years, and I also
worked for Lagunitas. That was the majority of
my career in beer was down in Petaluma

(23:27):
with You know your beer. Now everybody, you
might see him.
He's very, very visible. He has a beautiful
beard, man. Thank you. Yes. I hear that.
I know it said you were born '82,
so we know your day your birthday. Yeah.
You know. Got to make You're the man
behind the scenes. Who do you work for
exactly? Tell us more about Porta Pine. Tell
us the old Yeah. What's your actual title
or position? Well, my business card say paid

(23:49):
to be awesome, but what I really do
is a mystery.
And that's the way I like to keep
it, Jacques. No more questions.
Just
just kidding. Good. John's remained in the in
the studio here in case we need their
No. If I had to put a
a corporate name on it, I'm I'm a
brand manager. I help manage the brand, social
media,

(24:12):
promotions, events
For for Porta Pines. Porta Pines. Yes. It's
the two
one and two. So you brew it. The
original one, they're on North Crest. North Crest
and South Beach. Yep. I started as just
a humble bartender. You know, I got to
know Rick. He knew a little bit about
my history. The the former owners, Rick and
Carol. And
they got to know my history a little
bit, and they were like, well, we can't

(24:33):
really pay you to do all that stuff,
but do you wanna attend bar? And and
really that's always been my favorite part about
the industry is just putting a beer in
somebody's hand and being able to wax intellectual
about it for a while and talk about
the complexities of it. Cheers like? Like So
it's perfect. Right? Moved back into town couple
couple nights a week, get to bartend.
And when John and Cynthia purchased Porta Pints
Got it. And continuing the legacy of Porta

(24:54):
Pints, they they found out about my history
and were like, hey. You wanna do some
of this stuff? And I was like,
let's see what's happening in the world. The
beer business. I we walked in here, fifteen
minutes before the show began, and you got
sidetracked by talking with is that Matt? I'm
talking Misty Mountain. Yep. Yeah. Misty Mountain Brewery.
And and, of course, in the studio today,
it really

(25:15):
smells poppy because they're brewing and that it's
a little bit warm and, man, it's in
the air. It brings me great comfort. Is
it? Yeah. I love the smell of the
brewery. Yes. Alright. Now Point Of Pines was
just very recently,
involved in a big festival. Yeah. Tell us
about that. Yeah. We like to party. Yeah.
It's the truth.
One King Entertainment, a little new production company.

(25:36):
John and Barbara and Bertie started
started a production company here in Crescent City.
They have a lot of access to get
some great gear. They
know the local music scene in and
out, and they came to us, which is
ideal. Right? We built this venue out with
the hopes that the community would be South
Beach. South Beach. 201 Citizen's Dock Road down

(25:56):
the Crescent City Harbor. Right next to the
boats. And really, you know, really the focus
was, like, providing a space that we can
gather as a community, that we can host
events, that we can see live music, you
know, that you can engage by playing pool
or the arcade or
ax
throwing. So it it was really meant to
be a space to gather, and and I
think One King Entertainment and the One King

(26:17):
Music Festival was a huge success. We had,
like, 12 different bands, music all the way,
and all the outside. Free
Ben archers.
It was really Kids and So shout out
to One King Entertainment, that whole crew. Like,
it's John, Barbara,
Burty. They put in a ton of just
pounding the pavement work, did a ton of
put a ton of marketing into it, and,
you know, we got to do what we're

(26:38):
really good at, which is provide the beer
and, you know, set the table. It felt
so
easygoing. Obviously, we weren't involved. Beautiful day. It
was just so easygoing as if, you know,
let's just do it. It was not it
was really nicely done. It it It was
very And you really played a huge part
in it, so accolades to you. You're the
guy that really thought about this a long,
long time ago and brought it to fruition

(27:00):
without those people that you mentioned. I can't
take you too credit. Redwood Records was there
with Bray Martell, our friend, and everybody did
the right state. Everything was well conducted. It
was a beautiful day. It was a real
trip. We're having some of the guests that
were there,
coming on soon, some of the musicians. So
Great. That'd be fine. You know, we actually
we heard from from some people that there's
gonna be be at least eight bands or

(27:21):
more, and they wanna be only playing for
one hour. Good luck to get that done
within a timely matter, but it was, I
mean, amazing. I don't think we fell off
schedule once. No. Not once. Not twice. The
run as I know. It was a big
bonus. Redwood Records, right? Yeah. Ray or your
wife and everybody, they their their deer is
great, and I think it sounded great. I
think, you know, seeing all the people on
the lawn and that cornhole tournament, like I

(27:42):
know it. For for me, it is you
know, we had to move around some,
you know, some dog
remnants, if you will, you know, to make
sure that the cornhole field was clear. Oh,
really? Yeah. You know,
all in all, it was just a beautiful
day and, you know, we were out in
the we got lucky that the weather wasn't,
you know, to speed. It was a great
day. You started your topic with the wind,

(28:03):
and we always have that very aggressive city
that the winds, you know, whipped through and
beat us up real bad. It did come
in about three. It came we lost a
couple pop up tents, but it could've been
much worse. You know? It could've been much
worse. It was And the last group, the
mighty still has had a plain side. It
wasn't planned in the beginning. Right? No. That
was planned. It was planned to move it
all into hey. Hey. Like I said, we
you do. We stayed we stayed on schedule.

(28:25):
We nailed it. Yeah. Are you a beer
drinker, John?
Yes. Yes? Okay. So we'll we'll we will
get talking about beer right now.
Tell us a brief history before we get
off track again,
about the porta pines
Okay. Besides the form you know, what Yeah.
The why is it called porta pines? November
2015

(28:45):
started.
Rick really was searching for something that was
unique. He he loved the tie in to
the the local scene. If you come down
and you visit us, you'll see a lot
of our beers are
are locally themed. You know, we have a
Crescent City Common Ale. We have an Agate
Cream Ale. You know, we have a lot
of these beers that can Sound and tired.
You know, been speaking of, we need to
get that lighthouse beer going and have do

(29:07):
one yourself at the show. Absolutely. Yeah. I
know. I drink it last time. I came
up with that name. Doctor doctor John is
all about finding ways to support that that
Wow. That Saint George and the Reliant.
Bottle that sold or every beer that sold
I like this. 12%.
39.
That's like a cool name for a beer
in it. Like, that's how many stones you
said it took to build the lighthouse. Right?
I like little tie ins like this that

(29:27):
are kind of we hide some meaning in
it or we Did you come up with
the I did. I drove that. I don't
know. Or how tall it is. I don't
this is the my sorry. I I listened
to the lighthouse stuff and I got my
bike crew working about how to do that.
Great. One moment. We're already halfway through the
show. I do need to take a break.
Oh my gosh. You're listening to KCIW one
hundred point seven FM. It's in Brookings, Oregon.
We wish to continue to thank, major supporters

(29:50):
of community radio. I'm gonna read about half
of our major supporters now, and I'll I'll
get to the rest before we end. I
wanna take this time to thank those that
are those major supporters
such as Michelle Buepert with our own, vibrant
local Curry County Chamber of Commerce. Marie and
Brett Curtis are next door neighbors at REMAX
Coast and Country and Realty in Brookings. Advanced
Airlines, who are now flying in and out

(30:11):
of nearby Crested City to Oakland and LA
seven days a week. Doctor John Kirk's Porta
Pines Craft Brewery,
now with two locations
in Crescent City. And then there's Jim Doclardi
and his Crescent Land Title and Escrow Company
in old downtown Crescent City. And I'll say
one more. How about CHETCO Medical and Aesthetic

(30:32):
Center located right here in Brookins, Oregon. We'll
get to the rest of them right after
this, but let's Okay. Talk more about what
Beer.
Beer. Alright. So
it's our ten year anniversary, actually. Wow. I
mean, that that's you asked about where we're
at. It's, in November, we'll have a big
party. And Okay. Good. But but really the
the the hope of porta pints, I think,
the entire time was

(30:52):
just to remain
open to the idea of of old styles.
We brew a lot of very traditional older
styles of craft beer. We have 22 beers
on tap, so we're not just pushing out
one production brewer. Right? We really like to
present a plethora of options. And
So do you do you actually brew them
in on on on Northcrest? Is that the

(31:13):
brewery brewery? We have a seven barrel system,
and everything's brewed right there at the Northcrest
location.
Okay. Barrel. Wow. Very cool. They're expanding. One
day, they're gonna have 1,339
barrels. Yeah. Just to come up. I just
I don't know why that stuck out my
head. I really like I like the stuff
like that. What is your favorite beer?
Oh, man.
Oof. Uh-oh. This is Can of worms.

(31:35):
You know, being in the you get this
question a lot being in the industry. Yeah.
And I've always said my favorite beer is
the one in my hand. Okay. Yeah. Good
answer. Because, you know, you never you never
know what kind of mood you're in or
what you're hoping for. But if you're open
to every experience and, you know, sometimes you
just want a a Miller High Life for
something, though. You just want you want a
a lake beer, you know. You want your
fish and beer. Saw me through college. Yeah.

(31:57):
Yeah. You wanted college beers. Right? And, you
know, then maybe there's a special meal you're
eating and, you know, you decide you wanna
crack open that that bottle you've been, you
know,
cellaring for so long and it's gonna pair
perfect with your with your meal with it.
So you you you present your beers always
in a cold mug. Is that correct? Or
a cold bottle. Right? Or or do you
also have room temperatures?

(32:18):
Yeah. We do use chilled pint glasses at
Porta Pints. And But the beer itself is
chilled unlike the German beers, which were often
room temp Room temperature. Yeah. Yeah. And we
keep we keep our beers anywhere between, you
know, thirty eight and forty one degrees. Americans
like it cold. Yeah.
Yeah. There are certain you know, temperature is
one of those things that kinda kill flavor.
So there are some beers I'll you know,

(32:39):
you'll put your hands around and try
and let it warm up a little bit
more to room temperature to open up some
of the more
floral notes. It's an ancient craft. It's been
brewed for 10 not tens. Uh-huh. 10,000.
At a ten years. At a ten years.
At least ten years. Yeah. Coming up ten
years.
How important is water to beer?
The most. You've got four like, the Reinhardt

(33:02):
purity laws. Right? You've got four main things,
like, that
traditionalist brewers will stick to. So you've got
malt, hops, water, and yeast, and those are
the four ingredients. So of those four ingredients
That's right. You know, they,
that's that's your that's your beer. Right? So
location,
mineral content, you know, pH, all that stuff

(33:22):
can affect the eventual outcome of a beer.
So very important, I would say. Almost the
most. I I can't get over thinking about
the lighthouse. What an
what an iconic emblem to have on a
beer list. Absolutely. Yeah. No. I trust Right.
My brain's spinning. And they're you feel so
John has all the pictures, man. He has
his Yeah. And this is, you know, this
is another thing about being part of the
community. Right? Like, finding reasons to to brew

(33:43):
a beer. We're we're gonna work with this,
gal, Gloria Glow. Do you know Glow? I
have heard of her. Yeah. She she rents,
the canine
Yes. They're not like a rescue. They they
find cadavers. They they work with the police
unit canines and everything.
We're gonna brew a beer for them and
essentially, you know, the portion of the proceeds
from every keg we sell from that beer
will go back to her organization so they

(34:03):
can travel and continue it. So, I mean,
I think finding something to do with the
lighthouse that is in a similar genre is
definitely
Maybe brew this. Part. Right? Sea water. How
about that?
So how do you put the flavors in?
Do you put, you know, a drop of
vanilla in? Probably not. But, I mean, is
it the is it where it's stored? Where
do you get the flavors? How do you
get them if there are flavors?

(34:24):
A lot the majority of your flavors are
coming from the malts, the grains that you're
using. I don't know.
Some of your
aromas are coming from the hops. Some of
your your bitterness flavors, your fruity flavors are
coming from the hops even. Doug, hey. Do
you drink, the cocoa
Yeah. I've had it when I used to
drink. Yeah. Yeah. So how do you flavor

(34:44):
that? Well, they're just they're an agricultural produced
product. So, I mean, based on how they
grow is kind of what they release into
the beer. And,
that's why it can be very difficult to
brew the same beer again and again and
again because every year you're using a different
stock of hops or a different stock of
grain, and you have to hope it has
a similar sugar content. And so you're really
twinking it with temperatures, pressures,

(35:08):
and and grain builds. You know, your your
different grain builds, maybe a little bit more
too pale malt or a little bit more,
roasted malts. Or So where do you get
your grains?
All over the place. Yeah. Our our brewers
are are kinda not limited or locked in.
They're allowed to, based on the price and
based on what the style they're going for,
you know, order from different grain producers. A
lot of them come from

(35:29):
Canada right now.
Southern Canada grows some of the best grains.
We've pulled grains all the way from, like,
I wanna say, like, New Zealand, though. I
know we've gotten some New Zealand hops in
before. I mean, those big burlap 50 pound
100 pound burlap. Yeah. They've come come over
from you know, we've ordered European grains before
to stick to that kind of traditional grain
build.
So,
yeah, they just put in a grain grain

(35:51):
order last week. I think it was 2
or $3,000,
and, hopefully, that allows them to make enough
beer for the next
six to eight weeks, essentially, to go. Who
are the current, brew masters?
Devin Beach is our brew master. He's been
there for quite a while. Cool. And then
we have Cam Cook and Tyson who are
kind of apprenticing as Oh, Tyson. Have I
met Tyson?
He used to be a bartender too. So

(36:11):
he's kind of Cameron and her? Yeah. Oh,
but Pilsner.
I think that's that has yeast in it.
Right? Yeah. They all have yeast. That's what
makes the that's what makes the alcohol. Wait.
But did you mention yeast? Yeah. Oops. And
out of the four, we can talk about
it. Yeah. We can Now does pills have
more yeast? I mean, that's no to the
yeast. With no yeast, but I add,
you know, wild turkey to it. Yeah. That's

(36:33):
fine.
Look,
you like to party too, it sounds like.
I used to.
It was three days ago. I gave it
up after the big festival that we were
just happy to Right. At the,
Fortifieds. So, Gigi, you have a kind of
line in the sand. You you kinda nailed
it right there. You got pilsners and you
have ales
and and log your pilsner lager kind of
synonyms, and then you have ales.

(36:55):
And that's where the yeast can differentiate. If
for the most part, you're using, like, an
ale yeast, you're gonna get a
ten day to two week fermentation
time. It's gonna brew it a little warmer.
It's gonna ferment it a little warmer temperature,
and that yeast is gonna sit up at
the top of the tank and and ferment
down. With Pilsners, lagers,
much longer fermentation process, much colder fermentation process,

(37:16):
and that yeast kinda sits at the bottom
of the tank and ferments from the bottom.
And and that's really the biggest line in
the sand in my eyes for for most
beers is whether it's a snail or it's
a lager, you know, and then what what
kind of yeast you used.
Oh, so when you bottle the Pilsner with
the yeast on the you actually bottle the
yeast
You get the If it if a beer
is bottle condition, then, yes, it will continue

(37:37):
to ferment in the bottle. We we don't
do a lot of bottling. We can and
keg majority, but most of our we've we've
killed the fermentation by the time we've put
it in a keg. You still may get
some of that particulate from the yeast, but
it's it's not continuing to ferment at that
point. We've you've cold crashed it. Right? You've
brought the temperature way, way, way, way down
and killed all those little bugs from being
able to do their work and fart out
alcohol and c o two. Are there ever

(38:00):
crashes where you it comes out wrong? Where
you mess up? Yeah. A lot of mistake
beers. And then what happened to them? Beers.
They have to be drunk by some of
them. Secret
secretly sells it out of the backyard. Or
you still got that for money from that
old lighthouse? We could distill it we could
distill it and turn it into something pretty
cool. I think it's gone. Yeah.
Background?

(38:20):
No. I mean, sadly, for us, we're so
concerned about quality. We're probably not gonna end
up serving it. You could get into souring
that. You could put some other you could
try to make it even worse, essentially. Right?
And put in bugs to be Sour. Yeah.
I mean, I could idea of a Put
in some retinomyces
or or, you know, some type of bug
that's gonna make it sour even more and
continue to ferment. Maybe you could use it
that way. Some people like sour beers. Wait.

(38:42):
That's bug excrement.
I you know, you're gonna put in put
in more bacteria. Right? Like, you most most
time you don't want to inoculate beer. You
wanna keep it sterile, very clean, you know,
everything's,
you know, no air, even oxygen. Right? You
don't want air exchanging. Right. So you're discarding
that faulty If we mess it up, yeah.
For a lot of times, we'll have to
just dump it. Have you traveled around the
world to learn

(39:03):
about brewing
brewing arts? Yeah. Or is it your brewmaster
who does that?
Well, we all have our own stories. I'm
I'm fortunate enough to have traveled all over
the world to talk about beer and learn
about beer. Yeah. It's And what country produces
the best beer? Or what
state?
Germany.
They're up there. And, you know, I I

(39:24):
believe America's becoming a lot more similar to
how I I drink beer in other countries,
especially European countries where you I feel like
you go to every little town and they've
got their own little,
their own little their own little specialty drink
or whatever. And you're seeing more of that
in America, the model, you know, is no
longer With the microbrews. Yeah. Super heat. The
you know, craft kind of got really big
and took over a lot of shelf space

(39:45):
in a lot of stores and sold a
lot of beer.
But you've kinda seen it pull back into
more of a local
scene where, you know, tap rooms and and
you don't have a huge distribution plan. You're
you're really focused on making
your beer and selling it to your community
and and
driving
your business through the
locality, not trying to grow and distribute and

(40:06):
get your beer everywhere. Right. Yeah. Is there
any similarity between brewing beer and making wine?
Are they completely different animals? Yeah. I think
I think vintners say it takes a lot
of good beer to make good wine.
We've always
we've always said it takes a lot of
good, you know Yeah. Alright. Of that to
make good beer.
No. Nobody saw the hand signal out there.
Right.

(40:28):
Yes. Very you know, if it's all fermentation,
zermology? Zermicology?
I'm gonna I'm Oh. Missing that up. I'm
not talking. This the fermentation science. It's all
Yeah. It's all based on learning how to
ferment well and make a cool person. Well,
I have tried both. I have tried to
make beer in Louisiana, and I have tried
to make
wine type things, and it very badly failed.

(40:50):
As a matter of fact, one time, we
had visitors over, and,
I wanted to show somebody how I had
little bottles with my pseudo
wine.
And so it has still had the old
label on there or whatever it was in
there before. So Jackie took a Beer bottle.
And we took a big old swit And
I thought it was a beer. It was
vinegar.

(41:10):
Wine or vinegar Yeah. Ten years ago.
So that was the quality of my Horrible.
Horrible. Crap beers are here to stay in
America. I think it's exponentially growing. I mean,
there's always these breweries popping up more and
more. This is great. See a little bit
of a pullback recently to be honest. Yeah.
Oh, maybe with COVID years. Yeah. Not quite
as many opening as it used to be.

(41:30):
I think maybe last year was, like, the
year in a while where there had actually
not there had been more closings and openings.
But We've got Checo up here, Checo Brewing
Company. Yeah. We're killing it out here, to
be honest. Misty Mountain here, right next door,
and that's the hops we smell, right? Is
that That was them
mashing in or boiling. I think they were
boiling. Oh, good. Yeah. And then in Tresta
City, you have,

(41:51):
Seawake. Seaquake and Puerto Pines.
And then Eureka has multiple ones.
Bunching yep. We're we're Inoteca doesn't do any.
Right? Inoteca just serves 36 different We do
have a lot of beers on tap in
anything. Yeah. Great place to go have a
beer. What are the most popular varieties of
craft beer right now?
I mean, IPAs are still very popular. Means

(42:13):
what? IPAs? There's really
India pale ale. Okay. Yes. It's a so
you have multiple styles and varietals. Right? And
you have ales lager is kind of your
line, and then from there, it just you
go crazy in terms of The IPAs are
all I know is they're very harsh tasting.
What what what what am I tasting out
of there, though? It's probably the astringency from

(42:34):
the hops that you like. Yeah. And some
IPAs can be very clean and very fruity,
and they don't have any of that. Really?
Oh, yeah. There's there's definitely,
you know, you could tell me you don't
like a beer style, and I can probably
introduce you to enough of that same style
where you'd be like, oh, I never would
have known that as a beer. People say
some people I only drink IPA?

(42:54):
They obviously They don't know. They're seeking Yeah.
They're seeking that that's true. That's that happy
flavor. Yeah. That is some bottled alcohol
content and percentage.
What beers tend to have higher alcohol? I
mean, do darker beers tend to have higher
or ales?
You know,
how much sugar, how much yeast you put
in it. Right? So if you have a

(43:15):
lot of fermentable sugars, you're gonna and you
have a a lot of really strong yeast
who's gonna eat those sugars, you're gonna get
a higher ABV.
But you have to include those sugars in
the initial brewing process, right, if you don't
have enough sugar in to start. Right. Can't
be fermenting. You can always add more sugar
at the end and before you get into
fermentation to spike the alcohol content or something
like that, but we we do. We tend
to stick to those purity laws as much

(43:36):
as possible and just use water hops. Alright.
So if you added sugar, it would make
it spike a little bit, but that would
that be like a fortified wine? I mean
Sure. So you've fortified beer. Very similar. Right?
That's the highest
percentage of alcohol in it. Man, this is
a good though though
I know there used to be one back
in the day called, like, thermonuclear
pinguine or something like that, but it was,
like, 37
or 39%.

(43:57):
John Zimmer was drinking a coffee. They stuffed
they it's the bottle. I remember the bottle,
but there was a bottle, but then they
stuffed it inside of a
a squirrel. So, like, the squirrel was around,
you know, the bottle and you
yeah. I know. Right? Not a real squirrel.
No. Yeah. Real squirrel. Yeah. They like, I
mean, it was obviously taxidermied, but, you know,
to fit around. Real squirrel. Yeah. They like,
I mean, it was obviously taxidermied, but, you
know, to fit around. It wasn't alive when
they made a drink. Oh, I was thinking

(44:19):
sweet. Okay. Now, are the dark beers
known to be higher in in in alcohol,
or is that also a myth? Yeah. Total
myth.
A lot of dark beers. And Guinness, right,
one of the most famous dark beers out
there. It's, what, four four point Oh, it's
totally 10. I'll never drink it again. If
it's not 10 not 10, I'm not drinking
it. That's, you know, then again, right, you've

(44:40):
Gigi, you know this in a lot of
those countries over there, beer beer percentage on
draft is very low. It's 3.8,
4.1,
you know, to get back over to The
States and be like, oh, we drink 6.5
IPAs all day long. They're like, woah. That's
great. You guys are nuts. Yeah. So we
we do. We tend to a lot of
our beers are 5%, 5.5 and under, four
even 4%. We make a lot of very

(45:00):
traditional
sipping beers, you know, that are good. Mainly
put into kegs and then served at your,
facilities or
you put into cans, or you put them
in a bottle. Alright. We we can one
can at a time, so it's not real
intense. But, yes, we do can bravo and
agate.
So That's a whole process. Bravo IPA and
agate. No. Where do you sell those? Just

(45:21):
in your in in your brewery? Right now,
yes. Doctor John would love it if we
had them everywhere around the world, but we're
not we're not quite there. They they got
them I think you got them on Advanced
Airlines. Style on. Right? Yep. We've got a
couple cans on Advanced Airlines. They're from people
flying up here to,
you know, sample local wares before they land
in town. Right on. I know, Cynthia through,
talked to,

(45:41):
Levi Stock. They've been on Barbara Hunt. We'd
love to do some more parties with them.
Right. They're good people. What is the hardest
beer to brew?
The same one again and again and again.
Oh, just to come up with the same
quality. Just to yeah. I I really do
feel like quality is, like, to hit a
consistent quality is the hardest
job a brewer can have. And when you're
brewing a beer like a Pilsner,
you have no ability to hide off flavors

(46:04):
either. So I would say, you know,
a a Pilsner style of beer that, you
know, you have to brew again and again
and again and again and again,
and, you know, it's just really you can't
you can't use hops to hide anything. You
can't
Hey, we we like a beer that,
I call it was it was an you
could buy it at the Stateline Liquor Store,
but it was made out of rice. Rice.
Yeah. I thought it was very different, and

(46:24):
it was actually kind of a really interesting
dish. Yes. You can pull fermentable
sugars out of it. You can you can
probably Just about anything. Okay. Real quickly, I'm
just gonna run down this because we are
I gotta get it to our other sponsors.
But what is a red ale a red
beer? What are they A red well, I
think you could have a couple different usually,
that's when people put, like, a shot of
whiskey in it. Oh, sure. What?

(46:45):
Darn it. Don't tell her I'm Or
or or,
or you use, like, a tomato juice or
chloroquamato or something. I've heard that's called a
red beer or you have a beer like
us, like the Irish Red Ale. We make
a Right. That's what that's about to say.
Yeah. Red beer. Yeah. But Why is it
red?
The the grains. So you're pulling all those,
you know, like, depending on how much the
grains are You're running out of excuses.

(47:06):
Darn it. You know, it's not a it's
not a complex. You gotta, well, you gotta
have some love and some passion for it.
But but once you develop that, you learn
it's
and that's why it's incredible that you come
up with the variety. Right? It's really just
temperatures, pressures, grain builds, and that's how you
get all the variety.
You cannot
put beer into barrels. Right? You like wine,
you have to put them in dirt. They

(47:27):
come out of steel tanks.
Nope. You could put it in in wooden
barrels. Absolutely, you could.
No ferment on its own, become carbonated? That's
you know, we talked about IPAs briefly, that
that trip. IPAs were created essentially from shipping
beer and wooden barrels from Interesting.
Europe across
down through Africa into India.

(47:47):
And they noticed that their original ales weren't
quite holding on. So what they did, they
put a little more hops. They'd put a
little more yeast. They'd put it in the
barrel,
continue to kinda do its thing as it
moved across, and then the beer wouldn't have
spoiled by the time they got it to
India. So India pale ales kind of became
at least this is the story I've always
heard. I'm sure they're Wow. How awesome. How
cool is that? Alright, folks. What is a

(48:08):
light beer?
A delicious one. A dull perfect on the
sunny day. Light because of light alcohol, light
color, or light calories. What do you call
a light beer? All of them, possibly. Yeah.
Whatever makes you buy the beer. Yeah. Blonde
is a blonde a light beer too, consider
blonde. If you do the color. Right? Yeah.
I you know?

(48:29):
Like logic. Light yes. Like like, nowadays, you're
getting those
low calorie, low sugar, low carb beers. Yeah.
We're we're not worried about any of that
stuff, though. So I have I can't tell
you too much about about how that goes.
Alright. I need to I need to sneak
in, the rest of our major supporters here.
Thank you. We wanna thank Dan and Phyllis
Schmidt for your constant friendly support. We wanna,
thank Nick Rael and his five zero one

(48:51):
c three project partnership for the performing arts
or PPA,
which will be I think construction starts fairly
soon in Crescent City and will be serving
all this region.
Huge, big event center.
The new,
not new, but it's the reimagined
Crescent Harbor Art Gallery in Crescent City anchored
in the harbor right next to the boats
right down the road, Frisbee Toss from That's

(49:13):
right. Porta Pines, South Beach. You like to
party with those guys. There you go. Our
region's only bowling center, Tsunami Lanes on 101
in Midtown Crescent City. And I think Cynthia
is pretty involved in that. Right? Doctor
Hertz, wife? They're they're doing great things for
the for Crescent City. That's for sure. Yeah.
Right on. Very involved. And finally, doctor Gigi,
and yours truly, we wanna thank all of
the major supporters for supporting this radio station

(49:35):
and community radio in general. Alright. Back to
Yes. Thank you. Russ, everyone. The beer guru.
Our beers ever aged on purpose. Yes. Yeah.
How do you do that? But I never
thought aged.
Cellaring temperature cellaring beers and aging beers is
processed as old as you know, goes back
to probably when they
accidentally discovered it. When was that? I don't

(49:56):
know. September.
'9 that's dis disputable. It can't really be
exactly when '99 was, Pompeii? Somebody probably left
them, like, grain out in a pot. It
rained,
and
then wild type yeast fell in it. And
then, you know, something then it sat out
in the sun for a couple days, and
they came back like, oh, we can't waste
this. And so they, you know They drank

(50:16):
it. They drank the poison, essentially, and had
a time. And they're like, we should do
this again. I'll do it again. I don't
know if I could you know, that's that's
mine. I think how it happened, but it
was a long time ago. They left it
in a lighthouse.
Yeah.
The the frost about Alexandria
and Egypt. Is it? Well, that's where it
goes. Yeah. Way way better. Oh.
I mean, they're Well, like Well, so but
so once you have them in bottles, do

(50:36):
you age them for another two weeks? So,
like, beer is like our Krampus holiday ale.
It's a it's a real big imperial wassel.
It's absolutely a beer you could sit in
a cellar and let it age for two,
three, four in fact, we did a vertical
tasting where we tasted
six years in a row worth of the
beer. You know? Like, we saved a bottle
from each one, and you kinda drink it
and kinda figure out the complexities and how
it is. Not getting better. It just doesn't

(50:59):
spoil. Yeah. It'll change its flavor profiles. Oh,
it does. Carbonation. Mhmm. Oh, yeah. I don't
know. So in aging, but does beer spoil
easily? I mean, it Yeah. There are some
beers that will have a shelf life, you
know, like our beer isn't pasteurized. So it
comes out with, you know, whatever was in
that tank with it. They're set in there,
particulates of that, then move on with it
the entire time. So about six months is

(51:20):
about how you'd want majority of our beers,
you'd wanna have them within that time. Dang.
But in IPA, you want it as fresh
as you can get it, so you get
all that hot punch. You don't want it
to age very much.
If you pasteurize,
ship your beer from Europe, it can last
a couple years. Right. You know? And Well,
like the, Budweiser came out years ago where
they started dating their cans. And Yeah. People

(51:41):
have some in their fridge. I'd say fresh
is best. Yep. Fresh is best with beer.
Oh, dating us and put the date on
it. Yeah. They put the date on it.
Most most cans and bottles should happen. Yeah.
Yeah. Okay. We really understand what they're dating.
New happening. What's gonna go what's the future?
Number one, Russell Smithson, where do you see
yourself in a year or two? And what
about the, Porta Pines? What and what's any

(52:01):
bigger events coming up or what's on their
horizon? I'd like to be independently
wealthy and be a scratch golfer. That's that's
my hope. Scratch golfer?
Just a What's that? With a distill You
know? Back year golf cart. Yeah.
Oh.
No.
Personally, professionally,
I'm really excited to have a summer with

(52:22):
a venue in the harbor, and I'd love
to see that Crescent City Harbor turn into
what I feel like many harbors can be,
which is this
heart rate of a community. And
that's that's really the focus. Right? Have an
engaging engaging space
and,
you know, use that as the vessel to,
to connect with everyone around us. Right? How
do people connect with you? A group that's

(52:45):
not transitions. Look at that transition. Right. We
nailed that. Very sweet. Yeah.
So
portapints.com.
Our website has majority of our information.
We're really good at using our Facebook and
our social media pages. So if you would
like to follow either Porta Pines South Beach
or Porta Pines North Northcrest, you can find
both those locations

(53:05):
on Facebook.
Best way to do it is see us,
though. You know, 1215 Northcrest and down in
Crescent City or the new venue in the
harbor, 201 Citizen Stock Road.
Yeah. Going down and And just see see
maybe you have an idea how you can
use the space, you know, for the weekend.
You do have other events. This was a
huge event we had, but you have little,
roast Oh, you have constant, bands are coming

(53:27):
through all the time. Both these both of
your venues. Live in venues. Right? Trying to
have live music every weekend. Yeah. Sure. We're
hosting trivia, bingo Right. At Northcrest.
It's real getting real competitive and spicy in
there for Tuesday night trivia.
Karaoke at the Northcrest location Wednesday and Thursday,
and then we have pool tournaments,
Wednesday and Thursday. And axe throwing with alcohol.

(53:48):
I love this. Do you throw real axe?
Yeah. They have real axes. Scissors. We just
figured out how to, like, project your own
image. So if you have an image that
you really wanna start throwing, I have to
say Don't put my face up there, doc.
Yeah. Please.
Yeah. Alright. We've been talking with Russell Smithson,
Porta Pines,
at 1215 Northcrest in Crest City and now
at 201 Citizens Dockdown on by the harbor

(54:10):
right where the boats are, Crest City. Portapines,uh,.com
has already said that. Thank you so much,
Russell, for coming up here. Yeah. This was
very interesting. Glad you guys met. You and
Don Zimmerman. Zimmerman.
Could do some lighthouse stuff. You gotta do
some lighthouse stuff. Like, remember, anything you come
up with, pacify me because I'm sure I've
dreamed it Yeah. Because I gotta come up
with those. What what a great, great, great

(54:31):
thing. Thank you so much, Maribel. Thanks so
much, John. Okay. What do we got, doc?
We have
fun time corner where the last five minutes
are. Yeah. I hope you came up with
some jokes.
Oh, I of course I do. How about
this one? Knock knock. Who's there?
Spell. Spell who?
W h o.

(54:54):
Knock knock.
Knock knock. Who's there? Who's there? A little
old lady. A little old lady.
I didn't know you could yodel. You knew
that one. You cheated.
Alright. Give her give her some quotes.
Kamikaze means Amakaze.
She's German. She can't afford it. Am I
talking when you were saying your quotes stoic

(55:16):
I'm not speaking Turkish. Kamikaze means divine wind
in Japanese. That's pretty wild. And the wind
has many secrets and hides multiple faces. Love
that that quote. The wind is a secret
and hides multiple faces or something wicked this
way comes. I always think of the wind
coming
down. Why did the golfer wear two pairs
of pants? Why? Just in case he got

(55:36):
a hole in one.
Yes.
Look at my, give, that was, all right,
come on, give us another quote. The wind
whispers secrets through the tree. I love that
one too. Something so nostalgic about wind, right?
Give us another one.
A gentle a gentle what? Breeze can bring

(55:58):
a sense of calm? Something like that? That's
your I'm asking you to
Okay. Why do French people eat snails?
Why? Because they don't like fast food? They
don't
I knew that one. You're stealing from me.
I'm stealing from you. Okay. I don't have
your jokes. Okay.
Alright. Okay. Give us two more, quotes. A
gentle breeze can bring a sense of calm.

(56:22):
Yeah. True.
And I have another one.
Love is like the wind. You can't send,
you can't see it, but you can feel
it. Yeah, feel it. Amazing.
What do you call an apology written in
dots and dashes?
Phew.
Remorse code.
Okay.

(56:43):
I'm I'm hitting her up with her. Our
guests aren't laughing at all. They're not laughing
at all really.
Why is it annoying to eat next to
a basketball player?
Why? Because they dribble all the time.
Oh. Okay. Come on. Give us some more.
We got we got a whole minute. I

(57:03):
can't change the direction of the wind, but
I can adjust my sails
to always reach my destination.
Jimmy Dean wrote that one. That's the guy
that kills animals and puts sausages
together. Right? So he wrote, I can't change
the direction, but I can't adjust myself. I
like it. Pretty good.
How about I think I only have one

(57:24):
more, folks. So,
here we go.
What did one hat say to the other?
What? You wait here. I'll go on ahead.
Oh.
Yeah? Well, that's cute. I still have one
more, but I'll do it later.
When the winds of change blow, some people
build walls, others build windmills. I love it.

(57:46):
That's a great one. Wind is wind is
wonderful and it's a great, great thing. Alright,
and one more off your dumb jokes. Okay,
well we're Knock, knock. Who's there? Wire.
Wire who? Wire, are you so cute?
Just brilliant.
Okay, you should have stopped Wire,
w I r e. I thought I'm German.

(58:07):
Okay. Guess what? You have been listening to
the Doc and Jock radio variety show on
KCOW
one hundred point seven FM in Brookings, Oregon.
We hope you have enjoyed John Zimmerman and
Russell Smithson with us today Yes. Much as
we have. We have. And again, thanks again
to Paul. Appreciate it. Paul. Paul. Paul.

(58:28):
Ray Simon and Tom Bozek in the engineering
booth.
Thank you for your your con contribution
to this show. Email us if you know
of a talented person by going to docandjock@gmail,
and they may be on this show.
Like [e-mail].
I just said that. Right? Hey, Tony Durso,
you're up next.

(58:48):
Thank you.
Goodbye.