May 29, 2025 • 41 mins
In this episode, we’re joined by Nicki Werner, Owner and Director of Brewery Operations and Sales at Jefferson Beer Supply. We dive into the unique marketing challenges that come with running a brewery, from standing out in a crowded craft beer market to connecting with locals and visitors. We also get to know Nicki, a vibrant part of the Siouxland community, and hear why her passion for people, beer and small business makes her such an asset to the region.
Thai Tiki Sour
Last summer, Nicki showcased this bold, flavor-packed creation at one of Jefferson Beer Supply’s cocktail nights. It’s a vibrant, Southeast Asian-inspired beer cocktail that balances sweetness, heat, citrus and a touch of umami. It’s topped with a crisp, tart sour beer (or a pepper-infused brew if you’re feeling adventurous). The Taki-dusted rim adds a crunchy, spicy edge as well.
Ingredients:
1 1/2 oz. lemongrass-ginger simple syrup
1 oz. fresh pineapple juice
1 dash toasted sesame oil
1 small Thai chili (muddled, optional for heat)
Sour beer (preferably a citrus based fruit sour). Alternatively, a hot pepper beer, like a Jalapeno Blonde, works.
Taki dust + lime wedge (for the rim)
Garnish: sprig of cilantro or ginger
Directions:
Rim the glass: Rub the rim of a chilled pint or cocktail glass with lime, then dip it in crushed Taki seasoning for a bold, crunchy edge.
Build the base: In a shaker, combine the syrup, pineapple juice, sesame oil and the muddled chili (if using). Shake gently with ice.
Strain: Pour over fresh ice in your prepped glass.
Top: Slowly top with your favorite tart, citrusy sour beer. Give it a quick stir.
Garnish: Add a sprig of cilantro or a thin slice of ginger. Serve with a side-eye and a straw.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:08):
Hey Caitlin, hi, what Tell me?
Speaker 3 (00:11):
No, I was supposed to .
There was some sort of I didthat rhyme thing with Caitlin
Dre is on the way, or whatever.
I don't remember.
I was supposed to do somethingbut I forgot because my brain
doesn't work.
Speaker 2 (00:22):
That's okay if we're not rhyming.
Yeah, I think it's good.
I was telling dad jokes earliertoday.
It was pretty hilarious.
You know that could be good.
Speaker 3 (00:30):
So we're here to talk about beer.
I understand Well brewery andcommunity and marketing and all
that good stuff.
Speaker 2 (00:36):
Yeah, nobody wants me to talk about beer, which is
why we have the lovely andtalented and wonderful Nikki
Werner of Jefferson Beer Supply,one of Sioux City's just like
well, sioux.
Speaker 3 (00:49):
Land, I guess.
Speaker 2 (00:51):
The greater Sioux Land metro, just a bright spot.
Jefferson, yeah, so located inJefferson, south Dakota, which
is just right up the interstatea little ways.
Speaker 3 (01:01):
So yeah, so we're going to talk about unique
marketing challenges of abrewery, kind of how Nikki and
team found their niche and whythey're so awesome and why we
love them being here in thecommunity.
So welcome Nikki, you're herewith us.
We don't always start with aguest.
Thank you for being here I know, yeah, such a highlight.
Speaker 2 (01:22):
Nikki and I kind of.
Speaker 3 (01:31):
Yeah, such a highlight.
Speaker 2 (01:32):
Nikki and I kind of we like run in, maybe like
parallel circles is not a thing,but like in maybe concentric
circles or like Okay, so youoverlap occasionally, like we,
like the people that are in thebook club, but we're like we're
very busy, I can't read booksthat somebody else picks and
also.
I can't break away on a Tuesdayto go talk about a book, which
(01:52):
is sad because I think it's agreat group.
Speaker 3 (01:56):
I thought book clubs were mostly about drinking.
Am I?
Speaker 2 (01:59):
wrong.
I mean that's like no, but theydo a pretty good job of like
starting the book.
Okay.
Speaker 3 (02:06):
Got it.
Yeah, all right yeah.
Speaker 2 (02:08):
One of the other members is a bartender at my
favorite local bar, the DivingElk.
And so it's just really likethe cocktail culture is also
deeply integral to thisparticular book club.
But anyway, I think that I wantyou to talk to us about this
(02:30):
recipe, and then I have somequestions, just about how you
got here, nikki.
Speaker 3 (02:36):
Yeah, that sounds great.
I love it.
So I do want to confess beforewe get too far in.
I don't drink beer, so I justapologize in the beginning.
However, I do drink a souroccasionally.
It's got to be a really goodone, and I was reading this tai
taki sour.
Um, my favorite burrito is thetakis burrito from dagas, and so
(02:57):
I am very interested in thiscocktail.
Speaker 1 (03:00):
So yeah, um, it was actually from.
Uh, last we did a tiki beercocktail night with the Hello
High, which is the cocktail barin Sioux Falls.
Speaker 3 (03:10):
So they have their.
Speaker 1 (03:11):
We plan these drinks with their mixologist, and then
they came down and did them andwe had a really good local food
truck, molly's on wheels, soit's tacos and tiki, tiki drinks
and so, yeah, this Taki Sour weactually had a Taki beer on at
that time, but you can make itwith any kind of fruited sour or
(03:32):
really a lot of jalapeno beersor chili beers are very readily
available right now, like ajalapeno blonde would also be
good for this.
Speaker 3 (03:41):
Nikki gave us product .
We're very excited.
Speaker 2 (03:44):
This is for the kids.
I'm doing a little, yes, andwe'll talk about this, but I
just love the look of everything.
Everything is so cohesive andcute and sturdy.
It's distinct.
I feel like sometimes smallbreweries have a like slapdash
(04:07):
quality to them where it's likeI clip arted this label a little
bit yeah um and I just thewhole brand is so cohesive and,
um, I'm excited to talk moreabout that.
Speaker 3 (04:17):
But well, first things first, can we just
address the elephant in the room, tiki and tacos, tacos.
She's speaking our lovelanguage, kate.
Speaker 2 (04:24):
I know right, zach is ready to fly back a rum tasting
or something with the crew fromhello high and he was like it
was so fun because they went tolike all these different little
(04:48):
bars in sioux falls and becausehe was like with the bar people
from sioux falls they all kindof got the like the vibey
treatment and not just like oh,here's your drink and away you
go.
it was like they were all justlike taking little sips of
everybody's and like sharing itaround and you know, obviously
not worried about germs.
Speaker 3 (05:05):
But yeah, I like those germs, it's fine.
Speaker 1 (05:09):
I'm not like crazy deep into the Sioux Falls bar
scene but we do have a handfulof accounts there and if you
like cocktails and if you liketiki cocktails, the Hollow High
is definitely like a gem thatyou don't find in this area.
You know it's a real legit,legit tiki bar and their beers
are legit.
So this cocktail, when they didit, it was amazing.
(05:30):
They handmade all the syrupsand everything.
It might be like a little bitcomplicated if you're just like
an at-home bartender when youmake a beer cocktail, but also
there's so many like goodcocktail syrups and bitters that
you can buy now if you're notwilling to make them.
So this one kind of has therecipe has lemongrass and ginger
(05:53):
, pineapple, a little tiny bitof sesame and some Thai chilies,
and then a sour beer or a chilibeer and a takoyaki rim.
We can take Take the hot talkiechips and crush them up and
make the rim.
Speaker 3 (06:10):
I want that on every drink that I know.
Speaker 2 (06:12):
You've converted me.
Speaker 3 (06:13):
It's like a beer-garita really.
I'm feeling like mangomargarita with talkie dust why
not?
Speaker 2 (06:21):
That was like two episodes ago.
I still have the mangoes.
I don't have any limes, though.
I have the mangoes in thefreezer.
Speaker 3 (06:24):
That was like two episodes ago.
I know Like, go back, I stillhave the mangoes.
I don't have any limes, though.
I have the mangoes in thefreezer.
I found them.
I was cleaning it out and Ifound them.
Speaker 2 (06:30):
All right.
So to make this, you're goingto take an ounce and a half of
lemongrass ginger simple syrup,which we'll talk about, in a
dash of that toasted sesame oilwhich I love like.
Give me all the like sesame soy.
(06:51):
Oh yum, uh, one small thaichili, which are strong those
are those sturdy chili, yes, uh.
Sour beer, preferably a citrusbased fruit.
Sour, um.
Or, as nikki said, you coulduse a hot pepper beer.
Like a jalapeno blonde jalapeno, I just like there's so many.
Speaker 3 (07:04):
Anytime we talk about blonde beers, I'm like it just
lends itself to talking aboutlike women, which is not here
nor there, um also not reallyour specialty and then, as we
discussed, uh, you're gonna rimyour glass with uh talkie dust
and um the lime wedge, so uh,one tip before we get too far if
(07:26):
you are worried about the heaton that thai chili, cut it in
half and scrape it out.
So you take out the seeds andthe I don't know.
I want to say plinth, but Idon't know if that's the right
word for it, but it's the thefiber membrane thing that's in
there, the what, yeah, yes.
So if you take that stuff outand then you muddle just the
chili-like fruit I guess skin,whatever you want to call it
(07:51):
just the main part of the chiliand get those seeds out, you're
going to get all the flavor,you're going to get some heat,
but it won't be as bad as.
When I had that burger that hadjalapeno slices with all of the
seeds in them.
Speaker 2 (08:02):
And I was just like I had to just stop.
Speaker 1 (08:05):
Yeah it was a lot Yep .
Speaker 2 (08:07):
All right, so now make it up To make your
lemongrass ginger syrup which Imight do just to have, um cause
it'd be really good in like abubble water to uh simmer.
One cup of water, one cup ofsugar, so you're making simple
syrup and then you want to addtwo stalks of chopped lemongrass
and a thumb of sliced freshginger for 10 minutes.
(08:27):
Um, just simmer, simmer that, Iknow right, a thumb of ginger
is that the technical term forthat.
Ginger is such a pain to workwith that I always just get like
the tube, squeezy tube anyway,it's valid let that cool, strain
and store in the fridge for upto two weeks.
A hot pepper tincture or simplesyrup would also work in the
place of the fresh chili, whichI feel like you could buy right
(08:51):
Like a little hot pepper dropperPerfect, okay.
So to start, you're going torub the rim of a chilled pint or
cocktail glass with lime, thendip it in the crushed hockey
seasoning.
The photo of this is so cutebecause it's got the like.
It's not just around the rim,it's like got the extra.
Anyway, build the base in ashaker.
You're going to combine thesyrup, pineapple juice, sesame
(09:13):
oil, sesame oil and the muddledchili, if you're using that, and
then shake that gently with ice, strain over fresh ice in your
prepared glass and then slowly,so as not to disturb the bubbles
, top with your favorite tartcitrusy sour beer and give her a
quick stir.
If you want to be really extraor you like cilantro which is a
(09:37):
thing that I don't you can add asprig of cilantro, or it's not
even that.
It tastes like grass to me.
I just don't.
I just don't like it.
Speaker 3 (09:45):
I like the grassy taste.
Soap is what it tastes likegrass to me.
I just don't.
I just don't like it.
I like the grassy taste.
Soap is what it tastes like.
Speaker 2 (09:48):
Yeah, no, I think it just tastes like grass.
I would like to know more aboutthis serving note.
Serve with a side eye and astraw.
Is side eye like a cocktailterm that I don't know or side,
is that supposed to be side car?
Speaker 1 (10:04):
I think it would be side car.
Yeah, I mean, you can serve itwith a side eye we're gonna all
have to give zach some side eyenow it's like I don't know what
a side eye is at the bar otherthan like so can you?
Speaker 3 (10:20):
for those slow down, for those who are uninitiated,
what is a sidecar?
Speaker 1 (10:25):
It's just a little beer that comes.
It doesn't fit If you're usingthe beer to mix or a lot of
times bloodies will be servedwith the little tiny cans or
little sidecar.
Speaker 2 (10:37):
I like a little Miller High Life.
The little six ounces, are theylittle six ounce glass bottles?
The only time I drink a HighLife is if it's got a shot of.
Is it aperol I may, I may theuh I've never heard of that
spoke.
Oh my gosh, the german.
Yeah, it's got a name it thatthe miller high life and pink
(11:01):
liqueur has a name, and myhusband is divorcing me as we
speak because I can't rememberwhat this is called.
Speaker 3 (11:07):
No, he won't divorce you.
Speaker 2 (11:10):
I was like spagliotti was all.
Speaker 3 (11:12):
I was coming up with yeah, it's a spaghetti, it's a
spaghetti.
Speaker 2 (11:15):
Yes, thank you.
Thank you, zach, for saving mymarriage.
Speaker 3 (11:19):
Yeah, Interesting.
I've never ever thought aboutthat.
Yeah.
Speaker 2 (11:26):
They're so good.
Coincidentally, katie, ourjoint book club member, is the
one who turned me on to aspaghet.
I think the last time I had anyamount of them was in the
parking lot of the Green baypacker stadium.
You can drink high life at afootball game.
(11:47):
This is fine.
Um, okay, before we break, Iwould like to know a little bit
about how, how you got here,nikki um to jefferson beer
supply, um, kind of the the likefive minute version, if it's
that I like two minute versionyou contain multitudes and I
(12:09):
don't want to short sell thestory so um yeah, um, I mean,
some of them are probably boring.
Speaker 1 (12:14):
Um, or we'll go, let's go down the rabbit holes
you guys want to go down.
But, um, I was an artist for along time my partner and I both
were and I was actually acollege professor and I just
needed a summer job.
So I started working at thisbrewery that was connected to
this art space, so I had like mystudio there and then I was
kind of like helping build outthe bar and paint and do like
(12:36):
construction type work, and thenI just kept learning more and
got more into the brewing side.
I was also cleaning for thembecause I just like needed money
.
Speaker 2 (12:45):
And then I went to artist lifestyle.
We've all been there.
Speaker 1 (12:48):
Yeah right, and I went back to teaching and then
when I was teaching, I was likethat I liked brewing better.
It was a better fit.
So and part of part of why Iwas so into the brewing is, like
in academia, especially at thattime and in that climate, it
was like really hard to findmoney and funding for things and
(13:08):
um, really complicated to feellike what you're doing is making
an impact.
But this brewery, on the otherhand, it was.
It was a really cool, it waspretty innovative.
It was like each bar had.
It was when QR codes were newand each um beer had a QR code
that you would scan that wouldgo to a soundtrack of like 12
(13:29):
bands and then each label was awork of art by a local artist,
not like designed by a localartist.
It was like a good piece of artthat they like built the beer
around.
And so the idea was that likethe art and the beer would make
like this self sustaining loop,which was way more attractive
than like this old academicmodel of like begging for money
(13:50):
for things all the time.
That was part of what.
But I also just liked the work,I liked the recipes, I liked I
was really process oriented,just like a lot of the art stuff
I was doing, and so that's howI got into brewing.
So that led to other jobs and soI've been in the beer industry
for about like I think it'salmost it's past 10 years now,
(14:17):
and so that was in Wisconsin.
We ended up moving to Coloradofor me to brew.
I worked at a big brewery there.
I've gotten a lot of greatopportunities through brewing.
I got to go to Germany andstudy with a bunch of other
women brewers when we were in.
Colorado.
We were kind of like in thebeer mecca.
So I got to collaborate withall these other breweries, I got
(14:39):
to go to all these conferences,see all the coolest new science
, learn from really cool people.
And then we moved back to theMidwest and we moved to
Jefferson, south Dakota, justoutside of Sioux City, to be
with family, my partner's fromJefferson and um we thought we
were going to move to SiouxFalls and I was working at a
(15:00):
brewery in Sioux Falls.
But then COVID happened and wereally liked living in Jefferson
and Siouxland and we reallydidn't want to move and it was
also kind of a time of like.
If now isn't the time to like,make the culture you want to be
a part of, when is you know?
And then also the otherwonderful thing about small town
(15:24):
Midwest Zuland specifically iswhen we were in all these other
cities beer was so competitive,so almost oversaturated and the
barrier to entry was so highfinancially and in a lot of
different ways.
And after working at a startupmyself in Wisconsin, I was like
(15:45):
I'm never starting a brewery, Inever want to do that.
Speaker 3 (15:50):
I feel you yeah.
Speaker 1 (15:52):
But then when we got here, there was huge
opportunities.
We really wanted to be inJefferson and we just did it.
Speaker 2 (15:58):
I guess that's so, so rad and I think, um, and like I
said, we'll talk more aboutthis, but like the continuity
between your like visual brandand the tap room and the the
vibe is so good.
Um, I remember the first time Iwent up to the taproom and I
(16:20):
was like I want to live here.
I was like are we moving toJefferson?
Speaker 3 (16:29):
And like I, I'm not a rural gal, not that Jefferson
is like super rural, but or thatSioux City is super big
metropolitan areas.
Speaker 2 (16:35):
But I was like it's, it's such a cute spot and you
like you do such a great job andI think we'll talk about this
more too is like that communitybuilding piece where you're
doing we're talking about comingup to the plant swap and
there's food trucks and there'sjust all of these kind of little
micro opportunities for peopleto connect around the tap room,
(16:59):
and that doesn't happen byaccident, and so I just I'm so
impressed by your, you know,love of this area and you and
you've collaborated too with,like, the folks at mardo and
jackson street and like all ofyou know, like it does seem like
um, the, the brewery culture inthe area is a little bit more
(17:24):
cohesive and collaborative,where it's not like you're all
fighting for the same slice ofpie, like you can kind of stay
in your area and then alsocommend other folks that are
doing something similar, which Ithink is just rad.
It's really rad and I'm so gladyou're here.
Yeah, thanks a lot, Iappreciate it.
Speaker 1 (17:45):
So good.
Speaker 2 (17:53):
We are back.
Thank you for indulging a break, nikki.
I just want to jump right in.
Your personal mission, which Ithink is so rad as a business
owner, is to make the cultureyou want to be a part of.
What are you doing to shapethat in the business?
And then also kind of I meanwithout In life.
Yeah, not necessarily in life,but in the larger community of
(18:16):
Jefferson, which is a reallytight-knit area.
So talk about what that lookslike on a day to day for you.
Speaker 1 (18:24):
Yeah, I mean I could talk about it in a lot of ways
that maybe one of the easierways is, like Jefferson itself,
it's like I love life here.
It's so nice, it's so quiet,there's great schools, the, the
soil is really great forgardening If you want to have.
I've never had a garden asamazing as the garden I can have
in Jefferson, just because thesoil is so good.
(18:45):
All these awesome things aboutthe community, but there are
things that are hard.
There's not a lot to do here.
There's not a lot to do forfamilies.
There's not a lot to do besidesthe casino, like dive bar
culture.
Speaker 2 (19:01):
Plenty of that, and both greasy food and which I
love that.
Speaker 1 (19:08):
but some of not every day, you know.
It's like like I want to doyoga, so we have yoga class.
Or like there's like there'sgreat farmers in our area
growing all these local productsbut there's nowhere to buy them
, so we have a farmer's marketonce a year, right at harvest
time.
Speaker 2 (19:25):
That's so cool.
Speaker 1 (19:26):
You know just, or like craft classes, or we had a
birdhouse building class whichyou know, we loved on multiple
levels, but also then it likebrings birds to our town.
Speaker 2 (19:40):
Yeah, we're a little bit landlocked by farm.
Speaker 3 (19:43):
I want to make one point of clarity for people who
don't know because who knowswho's listening to this
Jefferson, south Dakota, is like450 people, like like when we
say small town, like I grew upin a town of 3000, like we're
saying small, small, I meanthere's more communities around
there and you can draw fromthere, and like you're not that
far from Sioux City, I want tosay like a half hour maybe from
Sioux City.
Is that about right?
Speaker 2 (20:02):
20 minutes, I mean, it depends on which you know
which I have family from up inthe Elk.
Point, Jefferson area.
Speaker 3 (20:08):
I was up there as a kid, a lot what you're saying to
me now makes 100% sense.
I'm looking at your website andI'm looking at the main.
Not like a brew pub Like thisis more community center vibe.
This is more like art centervibe or studio vibe.
And what's interesting to me isyou guys do a lot Like what
(20:32):
you're describing is you aresort of a community center that
brings people together, but alsowe brew beer and it's really
great you can have some beerwhile you're here.
But you do things for likefamilies too, right, like you're
family friendly, so can youlike dive into that a little bit
, so like bar or and I knowyou're not a bar necessarily,
but bar brewery and family likeyou're used to like, must be 21
(20:57):
or accompanied by an adult likeat the door.
How do you?
How do you?
How do you do that like whatinspired you to go that way?
And how do you, how do youcarve that niche?
Speaker 1 (21:08):
I mean we're a little bit inspired by, like old
school german um beer gardens.
You know, drinking culture inthe united states, uh,
especially before the germanslike was heavily influenced by
german beer culture where it'slow alcohol, you drink in the
day and the whole family's there.
So, yeah, we don't serve anyliquor and mostly almost all of
(21:29):
our beers are under 6%.
A lot of our beers are likeabout 4% or 5%, and then we also
have a ton of non-alcoholicofferings and some of this stuff
is hard to sort out, likechicken or the egg thing.
On the one hand, that's what wewant.
We're a little bit older, wearen't into getting super
(21:53):
trashed every day, but we dolike the casual social vibe of
having a pint here, a pint there, and then the other thing is
there, there was a, there was ahole in our market for that here
, so there was like, yeah, ourtown is only 500 but our county
is like 17 000 and growing andwe're the only brewery in our
whole county and we're kind ofthe only like there's really
(22:15):
even only a handful of placesthat have food and drink that
are family friendly in our wholecounty, you know and um.
So people were looking forthings to do together as a
family and like grandparents,parents and kids and that's our
biggest demographic, I wouldprobably say is like um 30 to 50
(22:35):
year olds, uh, with kids, evenadult kids, young kids, all all
kinds of kids.
That's so cool, yeah.
Speaker 3 (22:43):
And I feel like well except they moved.
But this sounds like where youand Carol and Dorothy could all
just go have an afternoon.
Speaker 2 (22:50):
Right.
Speaker 1 (22:51):
Yeah.
Speaker 3 (22:52):
Yeah, that is.
Speaker 1 (22:53):
You know our building has a playground.
Right behind it there's a parkand a playground.
We have a big family-friendlypatio.
You know we're dog-friendly.
Honestly, I'm a cat person.
I like dogs, but I really am acat person.
But it was kind of like a nichein the market, like there's
nowhere around here that wasdog-friendly where people could
go with their dogs outside.
Speaker 2 (23:13):
Or to like walk right Because it's a small community
too.
So like even in your immediateneighborhood where it's like I'm
just going to walk down, have apint with my dog and a friend
or whatever, and then walk homeand like that's oh, I love it.
Speaker 3 (23:27):
It creates a convenience Because, like, if
you're walking the dog,especially in a town that size,
like I mean, even in myneighborhood in San Diego, when
we were walking the dogs we'd goby like a place and be like, oh
, like I would love to stopthere and grab a drink or grab
whatever, but they don't have apatio for dogs and I don't, and
(23:48):
you gotta.
And by the time I take the doghome I'm like I'm not walking
back up there.
So, um, I do like that you'vecreated this niche where it's
kind of a place for everybody.
Speaker 2 (23:52):
Um, a little something for everyone, where
everybody knows your name,you're so high in a bar
reference, if I can, yeah yourfood trucks.
Speaker 3 (24:02):
Oh my god, like the food trucks you guys have come
there like because do you have akitchen or no kitchen?
Speaker 1 (24:07):
it's just food trucks actually we're just um it.
We're getting our firstdelivery for our bigger menu
tomorrow.
So we've been working a lot thelast.
The last month, we added biggiant pretzels and pretzel bites
and a really good cheese sauceand we did pizzas from a local
pizzeria, yes, but now we'readding a bunch of nachos and
(24:29):
apps and other yummy food andthen in May we're doing like
another rollout of food.
Speaker 3 (24:35):
Caitlin, I think we should have our summer party
there.
Speaker 1 (24:37):
But we are still doing the food trucks, which is
like what everyone asks.
So we'll still have food trucksthree days a week and then our
kitchen five days a week.
That's so rad.
Speaker 2 (24:44):
Nikki Seriously, and I was like when is?
Because I woke up this morningand I was ready to dress for the
weather I want and not theweather I have.
So we're not quite there yet,but I'm like when is the
earliest that my husband and Ican come have like a dinner, set
our kid free on the playgroundand just like chill?
(25:07):
Um, it's not, it's not comingsoon enough is what I'm trying
to get get to.
I'm like we're, we're taking aday trip, uh, over the weekend
soon.
Um, I want to.
I want to talk a little bit moreabout hearing.
You and your partner'sbackground as artists makes the
(25:28):
visual identity much be when yousee a can or um what, like the
stickers, even, or like all ofyour branding is just so good,
(25:48):
it's so good and distinctive.
Um, I'm curious if that haslike, if the visual side, or if
there have been challenges thatyou've kind of faced as a
smaller establishment, like whatdoes that look like?
I guess we'll go back to a dayto day, like when you're
thinking about growing businessor, you know, putting yourself
(26:09):
out there.
Speaker 1 (26:11):
Yeah, I mean as an artist or like a marketing
person or a designer, it feelslike you have much more time to
do these things and think aboutthese things, um, and whereas us
sometimes we're just kind oflike go, go, go and sometimes
the details of it get away fromus and then before we know it
something doesn't look like wewant it, or um doesn't quite fit
(26:33):
in like we want it, um and uh.
So that that's one thing is likeif, if we were, if we were just
designers or artists,everything would be a lot more
perfect.
But we have all these otherthings to do.
Speaker 2 (26:49):
Can you give me an example of like something didn't
look the way that you want, ifyou, if you're, if you're
comfortable with like, oh yeah,just showing your scars.
Speaker 1 (26:58):
Yeah, I mean our Facebook in general.
Like there's just such pressureto facebook posts all the time
that the pictures aren't alwaysperfect, or we're using the
pictures again, or likesomething has an old font on it
and we've switched fonts um, andyou know, as artists or
designers, that that like killsus, but it's like we sometimes
(27:21):
done is better than perfect.
Speaker 3 (27:23):
A hundred percent.
We've had a whole episode onthat.
Speaker 1 (27:24):
Yes, and especially like our food truck part, a lot
of our partners, a lot, a lot oftheir stuff isn't where we want
it to be, like whether it's apicture of food or they're
getting their logo on somethingand or their menu.
And you know, sometimes it bumsme out.
Sometimes I feel like I spend alot of time posting picture bad
(27:46):
quality pictures of meltedcheese and tater tots and it's
like.
Speaker 3 (27:49):
This is not the aesthetic that I want for us,
but it is functional, you knowyeah, I mean, most actual food
photos aren't really food, likeI mean, if you're doing the
depending, if you're a bigstudio or a big restaurant, none
of that's edible.
The melted cheese isn't cheese.
But you can do good photos,though, of food.
That's interesting.
(28:10):
You just have to fight thatinstinct and be like, okay, I
need to breathe through this,it's fine.
Speaker 2 (28:17):
Everybody will be okay with it.
Speaker 3 (28:19):
They know we have tots with cheese.
Speaker 1 (28:22):
It's hard.
We print our menu, you know,probably about once a week or
once every week and a half, andif my partner had it his way, we
would redesign it every singleweek.
And it's like sometimes we haveother things we need to do.
You know so who's the is?
Speaker 2 (28:38):
he the pusher in the?
Is that like?
Is that fair when it's like?
Oh, who's the?
Is he the?
Is he the pusher in the?
Is that like?
Is that fair when it's like?
Speaker 1 (28:44):
oh, who's the who's the boss?
Yeah.
Speaker 2 (28:49):
So it just like to get it.
Just to give you an examplewhere, like, I'm the dreamer in
in the partnership at my house,where I'm like we could do all
of these things, and then myhusband is like or we could
start and do this thing well,and then we'll talk about the
rest.
So it sounds like maybe youhave a little bit of a Tyrell
(29:11):
Dre energy, or it's like or wecould pump the brakes, all right
.
Speaker 3 (29:17):
Yeah, I think one good point that you could use as
an argument to him is yourpatrons will appreciate
consistency in the menu.
They don't like to hunt forthings because it's a funky
design Like that can be reallyrough.
I'm looking at your websiteLike that's why I'm distracted
over here and you havememberships and I'm excited and
obsessed.
So you may see something comethrough for me on your website
(29:41):
here soon.
Speaker 2 (29:42):
The not beer drinker in Omaha.
I love it.
I love it so much it'sinteresting.
I just really also want toreiterate that no one has ever
been mad at tater tots andmelted cheese.
Speaker 3 (29:56):
no, matter what they look like.
Even if it looks like trash,it's going to be delicious.
Speaker 2 (30:00):
It's going to feel so nice, yeah, because it's a be
delicious.
It's gonna feel so nice, yeah,because it's a potato and it's
cheese.
So you know you can rest onthat a little bit too, um, but
yeah, photos of food are tricky.
Speaker 1 (30:11):
Just it does not matter how you slice it um, like
all that stuff works, but it'slike sometimes I wish we had
more.
Sometimes there's so muchpressure to like um get people
to come in that night to do thatthing and we have a lot of
events and a lot.
So we it's almost like we haveto market for every single day
almost, and I wish I had moretime or space to market, like
(30:34):
our bigger mission, like deepdive into stories about each
each uh beer or brand, to talkabout our employees, to talk
about the things that I thinkare our culture.
But we do get bogged down withthe day-to-day marketing stuff a
lot.
Speaker 2 (30:51):
Oh man Sing it by song.
Speaker 3 (30:54):
Biggest question I was going to be like what
marketing challenges have youfaced?
And you're nailing them justbefore we even ask the question.
You're like nailing them justbefore we even ask the question
and I think that so that happenswith retail and restaurant a
lot, where you're so in theweeds on.
I need people today, I needpeople tomorrow.
That and finding that time forthat bigger piece, that's like
(31:15):
this is why you should supportus, regardless of trivia night
or your favorite food truck oryou know whatever.
I think that that's a lot ofpeople can empathize and relate
to that.
I mean, we're terrible atmarketing ourselves.
Agencies are always awful at itjust because you know we're
doing things and we're doingthings for other people and we
never look at ourselves.
(31:35):
Yeah, I think it seems like auniversal problem, right?
Yeah, do you think you'll havea moment where you can step back
from some of the nitty-grittyand actually be able to do that
like do you see that in like sixmonths or five months, or is it
like that's never gonna happen?
Speaker 1 (31:54):
I mean, um, some sometimes in winter we do,
because our like where there's aweek that we closed in January
and I'm always like, all right,what stories am I going to tell
on social media this week,because I don't have to do all
the other stuff and then like,also this move away from.
We're moving now that we havegrown a lot, we're moving away
(32:14):
from, like these littler eventsand the littler food trucks and
whatever, and we're only havingfood trucks three days a week
and a lot of our offerings aregoing to be more consistent.
So I'm hoping that then there'smore space to tell other
stories.
We did kind of have a marketingwin just this.
Last week it was FarmerAppreciation Week.
(32:36):
Last week it was um farmerappreciation week, um, and we
this year, a couple years ago,for farmer appreciation week, we
had brewed a beer with um, aseed company down the road, some
some local guys.
So it was an american lightlager with corn in it and their
corn seed company, um.
So the beer is called southernplains and it's got the they're
a pioneer, so it's got thepioneer riff on the logo on it.
(32:57):
But so anyway, that beer becameone of our flagship beers
because everyone loved it somuch.
And so this past week forFarmer Appreciation, we kind of
tied the whole week with thatone beer and so we were able to
spend, like you know, a goodcouple days of the week like
talking about FarmerAppreciation, but it also kind
of talked about that exact beer.
(33:18):
It talked about why they shouldcome in that weekend and talked
about like this is our biggermission and this is how farming
is like a part of our communityin a bigger way.
So I don't know how to do thingsthat cohesive all the time but
it really worked last week.
Speaker 3 (33:36):
That's spectacular.
I think you've got a goodformula there.
Though, when you've got a microthing that you need to talk
about, that's urgent, just tieit even loosely back to your
greater mission and be like hey,this is local, this is made
with seed from right down thestreet farmers that are local,
and here's why we did that.
And I think that that's like,even if you just get a sentence
(33:59):
in there, that's about, like youknow, we're super big on
community and local, and that'swhy all of this is local.
Even just telling the story ofthat one particular beer helps
people get like oh, they mustcare about, like the local
community.
That's really cool.
Caitlin, I need you to go buyone of each sour for me and
bring them out, cause I'mlooking at your website again
(34:20):
and it's not like we do aproduct thing, but orange
chicken sour Like I love a goodorange chicken and then I'm
going down and like-.
Speaker 2 (34:27):
Rude with real chickens?
No, it's not really.
Speaker 3 (34:29):
I get to burn book sour and we all know where the
burn book comes from.
Speaker 2 (34:32):
Like that's like that was one of the.
It was one of the samples thatwas in our little yeah yeah, I'm
gonna um yeah I I did.
The last time that I was up wasin the fall.
It might have been two, itmight have been two years ago,
(34:55):
but it was like stout, stoutweek or something, and you did
um, you had like the hot pokerbeer, which is a thing that I
had never.
I mean not a beer drinker, butwhen I do drink beer it's always
a stout, like I want, like richand malty and chocolatey, yes,
like pudding beer, and I waslike this is very interesting.
(35:19):
But the whole like the Iremember the gal who was like
serving that night.
She also had just like such adeep knowledge and appreciation
for the beer itself and thenalso kind of the, the, the why,
behind you sticking a you knowmolten hot piece of metal into
(35:41):
your beer and like what happenschemically and where that was
like socially and historicallyand like it was just like so
cohesive is like the word that Ikeep coming back to.
But and unique, yeah, and, and Ithink like one of my favorite
things that I keep coming backto but unique, like, yeah, and,
and I think like one of myfavorite things, just as a human
, is to watch someone do thething that they love and that
(36:05):
they are best at, and like the,the whole thing that you have
created like is that, like it'syou and and your partner doing
the things that you love andthat you're best at, and I think
that can't be like celebratedenough when, when people are
like, oh, there's nothing to dohere and it's like so, then you
should do something about thatand like you, you're doing
(36:29):
something about that in in ourcommunity, which just hats off,
which just hats off.
Speaker 3 (36:36):
Load up on basically all the sours and now I mean the
burn book is lemon, strawberryand marshmallow.
Come on, the Fender Bendersounds good A cream ale I think
I might like that.
But basically load up on thoseand bring them home.
I'll just bootleg that stuffdown into Nebraska.
I don't think it's bootleggingif it's a personal purchase.
Speaker 2 (37:16):
So South Dakota and Nebraska I think is okay
Crossing state lines.
Speaker 3 (37:18):
Crossing state lines for Nebraska.
There's an old, old law in thebook still We've talked about it
before when, basically, if Itake a bottle of wine to Council
Bluffs, I've broken the law.
But no one you don't get bustedfor it.
I mean personal use.
Well, you might now becauseit's you just said it on the
internet, so you better becareful.
Speaker 2 (37:35):
Okay on the internet, so be careful, okay, I want, I
want to know this one finalthing you want to be remembered
as someone who is doingsomething.
If, in 10 years, you look backnow, what do you hope people say
about you and jefferson beersupply?
Speaker 3 (37:54):
uh I mean, I want um jefferson beer supply to.
Speaker 1 (37:55):
I mean, I want Jefferson Beer Supply to feel
like it belongs to our communityand to our employees.
I'm going to cry.
That's what I would want.
I would want like and I dothink that's already happened a
little bit, but I just wanteveryone to be everyone from
Jefferson to be proud of thebrewery, everyone that works
there to be proud of the brewery, and that would be my dream.
(38:15):
Like we also have a plan tolike be employee stock owned,
which we're not, like we have tobe a little, we have to make
more money to be there.
So I would hope in 10 yearswe're like employee stock owned
and like all of these people arelike, yeah, I own part of that
brewery because I worked therefor a long time, or I work there
now.
Speaker 3 (38:34):
So we're working on that as as well, and it is way
more difficult than you think itis, and, yes, it requires money
.
Um not only for the attorney'sfees, to draw everything up, but
you've got to have the moneyfor, like, if somebody cashes in
their stock and things likethat, you've got to have a
reserve.
Um, that's so cool.
I am I I had truthfully neverheard of jefferson beer supply
before it came up and zach waslike hey, we, hey, we're going
(38:56):
to have Nikki from JeffersonBeer Supply and I was like, okay
, that sounds great.
I am now a fangirl.
Speaker 2 (39:01):
He would like to come work for the employee stock
ownership portion of this.
Speaker 3 (39:10):
I want to work for Orange Chicken Sours and Burn
Book Sours.
Just pay me in those, you cancompensate me in sours.
I love it, Nikki.
This has been so wonderful.
Speaker 2 (39:21):
I know Just what a treat.
Will you come back?
This was like the blink of aneye.
This was so rad.
Speaker 1 (39:28):
Yeah, I really like a lot of your other episodes.
Speaker 3 (39:33):
I really liked Our loose rambling.
Speaker 2 (39:38):
We've tightened it up a little bit.
Rich, you want to talk to usabout what's maybe coming up.
Do we know?
Speaker 3 (39:44):
Sure.
So, as we've kind of explainedwith some of the guest episodes,
we record these when we canrecord them, when our guest is
free, and thank you for takingthis I mean better part of an
hour to hang out with us.
So I don't know what's coming.
Next week it will be anotherepisode another exciting episode
these get slated in because wedon't want to do like here's 10
guests um, so they get slated wewill have a great episode
(40:08):
coming up in a week or so.
Speaker 2 (40:11):
Um no idea what that will be, but um we'll be, just
as excited as you are to findout about it maybe we recorded
it already, maybe we recordedalready.
We have no idea all right, I'mgonna read us out.
You can find our agency atantidote underscore 71.
If you have a question you'dlike to send our way, you can
(40:31):
visit cta podcastlive to send usan email, or you can leave us a
voice message on our hotline at402-718-9971.
Your question will make it intoa future episode and just our
eternal gratitude for yourpresence here, nikki, and also
for what you are doing to propelthe greater Siouxland culture
(40:51):
forward.
Speaker 3 (40:52):
We appreciate you so much Do you have gift cards,
Nikki?
We do you do have gift cards.
Okay, I was thinking we couldrun a crossover and we would buy
the gift cards.
But we could give people a giftcard to Jefferson Beer Supply
if they call in.
Speaker 2 (41:05):
Oh my gosh, If it's a local person who calls in, yes
or not, I don't know.
Speaker 3 (41:10):
We can figure out, or I could just buy them for the
staff and that could be like youcould get merch get some merch
there is merch too, alright, see.
Alright, okay, zach is likewrap it up, we're out.
Speaker 2 (41:19):
Thank, you again, nikki.
Thank you, thanks a lot, Iappreciate it.
Hey Caitlin, hi, what Tell me?
Speaker 3 (00:11):
No, I was supposed to .
There was some sort of I didthat rhyme thing with Caitlin
Dre is on the way, or whatever.
I don't remember.
I was supposed to do somethingbut I forgot because my brain
doesn't work.
Speaker 2 (00:22):
That's okay if we're not rhyming.
Yeah, I think it's good.
I was telling dad jokes earliertoday.
It was pretty hilarious.
You know that could be good.
Speaker 3 (00:30):
So we're here to talk about beer.
I understand Well brewery andcommunity and marketing and all
that good stuff.
Speaker 2 (00:36):
Yeah, nobody wants me to talk about beer, which is
why we have the lovely andtalented and wonderful Nikki
Werner of Jefferson Beer Supply,one of Sioux City's just like
well, sioux.
Speaker 3 (00:49):
Land, I guess.
Speaker 2 (00:51):
The greater Sioux Land metro, just a bright spot.
Jefferson, yeah, so located inJefferson, south Dakota, which
is just right up the interstatea little ways.
Speaker 3 (01:01):
So yeah, so we're going to talk about unique
marketing challenges of abrewery, kind of how Nikki and
team found their niche and whythey're so awesome and why we
love them being here in thecommunity.
So welcome Nikki, you're herewith us.
We don't always start with aguest.
Thank you for being here I know, yeah, such a highlight.
Speaker 2 (01:22):
Nikki and I kind of.
Speaker 3 (01:31):
Yeah, such a highlight.
Speaker 2 (01:32):
Nikki and I kind of we like run in, maybe like
parallel circles is not a thing,but like in maybe concentric
circles or like Okay, so youoverlap occasionally, like we,
like the people that are in thebook club, but we're like we're
very busy, I can't read booksthat somebody else picks and
also.
I can't break away on a Tuesdayto go talk about a book, which
(01:52):
is sad because I think it's agreat group.
Speaker 3 (01:56):
I thought book clubs were mostly about drinking.
Am I?
Speaker 2 (01:59):
wrong.
I mean that's like no, but theydo a pretty good job of like
starting the book.
Okay.
Speaker 3 (02:06):
Got it.
Yeah, all right yeah.
Speaker 2 (02:08):
One of the other members is a bartender at my
favorite local bar, the DivingElk.
And so it's just really likethe cocktail culture is also
deeply integral to thisparticular book club.
But anyway, I think that I wantyou to talk to us about this
(02:30):
recipe, and then I have somequestions, just about how you
got here, nikki.
Speaker 3 (02:36):
Yeah, that sounds great.
I love it.
So I do want to confess beforewe get too far in.
I don't drink beer, so I justapologize in the beginning.
However, I do drink a souroccasionally.
It's got to be a really goodone, and I was reading this tai
taki sour.
Um, my favorite burrito is thetakis burrito from dagas, and so
(02:57):
I am very interested in thiscocktail.
Speaker 1 (03:00):
So yeah, um, it was actually from.
Uh, last we did a tiki beercocktail night with the Hello
High, which is the cocktail barin Sioux Falls.
Speaker 3 (03:10):
So they have their.
Speaker 1 (03:11):
We plan these drinks with their mixologist, and then
they came down and did them andwe had a really good local food
truck, molly's on wheels, soit's tacos and tiki, tiki drinks
and so, yeah, this Taki Sour weactually had a Taki beer on at
that time, but you can make itwith any kind of fruited sour or
(03:32):
really a lot of jalapeno beersor chili beers are very readily
available right now, like ajalapeno blonde would also be
good for this.
Speaker 3 (03:41):
Nikki gave us product .
We're very excited.
Speaker 2 (03:44):
This is for the kids.
I'm doing a little, yes, andwe'll talk about this, but I
just love the look of everything.
Everything is so cohesive andcute and sturdy.
It's distinct.
I feel like sometimes smallbreweries have a like slapdash
(04:07):
quality to them where it's likeI clip arted this label a little
bit yeah um and I just thewhole brand is so cohesive and,
um, I'm excited to talk moreabout that.
Speaker 3 (04:17):
But well, first things first, can we just
address the elephant in the room, tiki and tacos, tacos.
She's speaking our lovelanguage, kate.
Speaker 2 (04:24):
I know right, zach is ready to fly back a rum tasting
or something with the crew fromhello high and he was like it
was so fun because they went tolike all these different little
(04:48):
bars in sioux falls and becausehe was like with the bar people
from sioux falls they all kindof got the like the vibey
treatment and not just like oh,here's your drink and away you
go.
it was like they were all justlike taking little sips of
everybody's and like sharing itaround and you know, obviously
not worried about germs.
Speaker 3 (05:05):
But yeah, I like those germs, it's fine.
Speaker 1 (05:09):
I'm not like crazy deep into the Sioux Falls bar
scene but we do have a handfulof accounts there and if you
like cocktails and if you liketiki cocktails, the Hollow High
is definitely like a gem thatyou don't find in this area.
You know it's a real legit,legit tiki bar and their beers
are legit.
So this cocktail, when they didit, it was amazing.
(05:30):
They handmade all the syrupsand everything.
It might be like a little bitcomplicated if you're just like
an at-home bartender when youmake a beer cocktail, but also
there's so many like goodcocktail syrups and bitters that
you can buy now if you're notwilling to make them.
So this one kind of has therecipe has lemongrass and ginger
(05:53):
, pineapple, a little tiny bitof sesame and some Thai chilies,
and then a sour beer or a chilibeer and a takoyaki rim.
We can take Take the hot talkiechips and crush them up and
make the rim.
Speaker 3 (06:10):
I want that on every drink that I know.
Speaker 2 (06:12):
You've converted me.
Speaker 3 (06:13):
It's like a beer-garita really.
I'm feeling like mangomargarita with talkie dust why
not?
Speaker 2 (06:21):
That was like two episodes ago.
I still have the mangoes.
I don't have any limes, though.
I have the mangoes in thefreezer.
Speaker 3 (06:24):
That was like two episodes ago.
I know Like, go back, I stillhave the mangoes.
I don't have any limes, though.
I have the mangoes in thefreezer.
I found them.
I was cleaning it out and Ifound them.
Speaker 2 (06:30):
All right.
So to make this, you're goingto take an ounce and a half of
lemongrass ginger simple syrup,which we'll talk about, in a
dash of that toasted sesame oilwhich I love like.
Give me all the like sesame soy.
(06:51):
Oh yum, uh, one small thaichili, which are strong those
are those sturdy chili, yes, uh.
Sour beer, preferably a citrusbased fruit.
Sour, um.
Or, as nikki said, you coulduse a hot pepper beer.
Like a jalapeno blonde jalapeno, I just like there's so many.
Speaker 3 (07:04):
Anytime we talk about blonde beers, I'm like it just
lends itself to talking aboutlike women, which is not here
nor there, um also not reallyour specialty and then, as we
discussed, uh, you're gonna rimyour glass with uh talkie dust
and um the lime wedge, so uh,one tip before we get too far if
(07:26):
you are worried about the heaton that thai chili, cut it in
half and scrape it out.
So you take out the seeds andthe I don't know.
I want to say plinth, but Idon't know if that's the right
word for it, but it's the thefiber membrane thing that's in
there, the what, yeah, yes.
So if you take that stuff outand then you muddle just the
chili-like fruit I guess skin,whatever you want to call it
(07:51):
just the main part of the chiliand get those seeds out, you're
going to get all the flavor,you're going to get some heat,
but it won't be as bad as.
When I had that burger that hadjalapeno slices with all of the
seeds in them.
Speaker 2 (08:02):
And I was just like I had to just stop.
Speaker 1 (08:05):
Yeah it was a lot Yep .
Speaker 2 (08:07):
All right, so now make it up To make your
lemongrass ginger syrup which Imight do just to have, um cause
it'd be really good in like abubble water to uh simmer.
One cup of water, one cup ofsugar, so you're making simple
syrup and then you want to addtwo stalks of chopped lemongrass
and a thumb of sliced freshginger for 10 minutes.
(08:27):
Um, just simmer, simmer that, Iknow right, a thumb of ginger
is that the technical term forthat.
Ginger is such a pain to workwith that I always just get like
the tube, squeezy tube anyway,it's valid let that cool, strain
and store in the fridge for upto two weeks.
A hot pepper tincture or simplesyrup would also work in the
place of the fresh chili, whichI feel like you could buy right
(08:51):
Like a little hot pepper dropperPerfect, okay.
So to start, you're going torub the rim of a chilled pint or
cocktail glass with lime, thendip it in the crushed hockey
seasoning.
The photo of this is so cutebecause it's got the like.
It's not just around the rim,it's like got the extra.
Anyway, build the base in ashaker.
You're going to combine thesyrup, pineapple juice, sesame
(09:13):
oil, sesame oil and the muddledchili, if you're using that, and
then shake that gently with ice, strain over fresh ice in your
prepared glass and then slowly,so as not to disturb the bubbles
, top with your favorite tartcitrusy sour beer and give her a
quick stir.
If you want to be really extraor you like cilantro which is a
(09:37):
thing that I don't you can add asprig of cilantro, or it's not
even that.
It tastes like grass to me.
I just don't.
I just don't like it.
Speaker 3 (09:45):
I like the grassy taste.
Soap is what it tastes likegrass to me.
I just don't.
I just don't like it.
I like the grassy taste.
Soap is what it tastes like.
Speaker 2 (09:48):
Yeah, no, I think it just tastes like grass.
I would like to know more aboutthis serving note.
Serve with a side eye and astraw.
Is side eye like a cocktailterm that I don't know or side,
is that supposed to be side car?
Speaker 1 (10:04):
I think it would be side car.
Yeah, I mean, you can serve itwith a side eye we're gonna all
have to give zach some side eyenow it's like I don't know what
a side eye is at the bar otherthan like so can you?
Speaker 3 (10:20):
for those slow down, for those who are uninitiated,
what is a sidecar?
Speaker 1 (10:25):
It's just a little beer that comes.
It doesn't fit If you're usingthe beer to mix or a lot of
times bloodies will be servedwith the little tiny cans or
little sidecar.
Speaker 2 (10:37):
I like a little Miller High Life.
The little six ounces, are theylittle six ounce glass bottles?
The only time I drink a HighLife is if it's got a shot of.
Is it aperol I may, I may theuh I've never heard of that
spoke.
Oh my gosh, the german.
Yeah, it's got a name it thatthe miller high life and pink
(11:01):
liqueur has a name, and myhusband is divorcing me as we
speak because I can't rememberwhat this is called.
Speaker 3 (11:07):
No, he won't divorce you.
Speaker 2 (11:10):
I was like spagliotti was all.
Speaker 3 (11:12):
I was coming up with yeah, it's a spaghetti, it's a
spaghetti.
Speaker 2 (11:15):
Yes, thank you.
Thank you, zach, for saving mymarriage.
Speaker 3 (11:19):
Yeah, Interesting.
I've never ever thought aboutthat.
Yeah.
Speaker 2 (11:26):
They're so good.
Coincidentally, katie, ourjoint book club member, is the
one who turned me on to aspaghet.
I think the last time I had anyamount of them was in the
parking lot of the Green baypacker stadium.
You can drink high life at afootball game.
(11:47):
This is fine.
Um, okay, before we break, Iwould like to know a little bit
about how, how you got here,nikki um to jefferson beer
supply, um, kind of the the likefive minute version, if it's
that I like two minute versionyou contain multitudes and I
(12:09):
don't want to short sell thestory so um yeah, um, I mean,
some of them are probably boring.
Speaker 1 (12:14):
Um, or we'll go, let's go down the rabbit holes
you guys want to go down.
But, um, I was an artist for along time my partner and I both
were and I was actually acollege professor and I just
needed a summer job.
So I started working at thisbrewery that was connected to
this art space, so I had like mystudio there and then I was
kind of like helping build outthe bar and paint and do like
(12:36):
construction type work, and thenI just kept learning more and
got more into the brewing side.
I was also cleaning for thembecause I just like needed money
.
Speaker 2 (12:45):
And then I went to artist lifestyle.
We've all been there.
Speaker 1 (12:48):
Yeah right, and I went back to teaching and then
when I was teaching, I was likethat I liked brewing better.
It was a better fit.
So and part of part of why Iwas so into the brewing is, like
in academia, especially at thattime and in that climate, it
was like really hard to findmoney and funding for things and
(13:08):
um, really complicated to feellike what you're doing is making
an impact.
But this brewery, on the otherhand, it was.
It was a really cool, it waspretty innovative.
It was like each bar had.
It was when QR codes were newand each um beer had a QR code
that you would scan that wouldgo to a soundtrack of like 12
(13:29):
bands and then each label was awork of art by a local artist,
not like designed by a localartist.
It was like a good piece of artthat they like built the beer
around.
And so the idea was that likethe art and the beer would make
like this self sustaining loop,which was way more attractive
than like this old academicmodel of like begging for money
(13:50):
for things all the time.
That was part of what.
But I also just liked the work,I liked the recipes, I liked I
was really process oriented,just like a lot of the art stuff
I was doing, and so that's howI got into brewing.
So that led to other jobs and soI've been in the beer industry
for about like I think it'salmost it's past 10 years now,
(14:17):
and so that was in Wisconsin.
We ended up moving to Coloradofor me to brew.
I worked at a big brewery there.
I've gotten a lot of greatopportunities through brewing.
I got to go to Germany andstudy with a bunch of other
women brewers when we were in.
Colorado.
We were kind of like in thebeer mecca.
So I got to collaborate withall these other breweries, I got
(14:39):
to go to all these conferences,see all the coolest new science
, learn from really cool people.
And then we moved back to theMidwest and we moved to
Jefferson, south Dakota, justoutside of Sioux City, to be
with family, my partner's fromJefferson and um we thought we
were going to move to SiouxFalls and I was working at a
(15:00):
brewery in Sioux Falls.
But then COVID happened and wereally liked living in Jefferson
and Siouxland and we reallydidn't want to move and it was
also kind of a time of like.
If now isn't the time to like,make the culture you want to be
a part of, when is you know?
And then also the otherwonderful thing about small town
(15:24):
Midwest Zuland specifically iswhen we were in all these other
cities beer was so competitive,so almost oversaturated and the
barrier to entry was so highfinancially and in a lot of
different ways.
And after working at a startupmyself in Wisconsin, I was like
(15:45):
I'm never starting a brewery, Inever want to do that.
Speaker 3 (15:50):
I feel you yeah.
Speaker 1 (15:52):
But then when we got here, there was huge
opportunities.
We really wanted to be inJefferson and we just did it.
Speaker 2 (15:58):
I guess that's so, so rad and I think, um, and like I
said, we'll talk more aboutthis, but like the continuity
between your like visual brandand the tap room and the the
vibe is so good.
Um, I remember the first time Iwent up to the taproom and I
(16:20):
was like I want to live here.
I was like are we moving toJefferson?
Speaker 3 (16:29):
And like I, I'm not a rural gal, not that Jefferson
is like super rural, but or thatSioux City is super big
metropolitan areas.
Speaker 2 (16:35):
But I was like it's, it's such a cute spot and you
like you do such a great job andI think we'll talk about this
more too is like that communitybuilding piece where you're
doing we're talking about comingup to the plant swap and
there's food trucks and there'sjust all of these kind of little
micro opportunities for peopleto connect around the tap room,
(16:59):
and that doesn't happen byaccident, and so I just I'm so
impressed by your, you know,love of this area and you and
you've collaborated too with,like, the folks at mardo and
jackson street and like all ofyou know, like it does seem like
um, the, the brewery culture inthe area is a little bit more
(17:24):
cohesive and collaborative,where it's not like you're all
fighting for the same slice ofpie, like you can kind of stay
in your area and then alsocommend other folks that are
doing something similar, which Ithink is just rad.
It's really rad and I'm so gladyou're here.
Yeah, thanks a lot, Iappreciate it.
Speaker 1 (17:45):
So good.
Speaker 2 (17:53):
We are back.
Thank you for indulging a break, nikki.
I just want to jump right in.
Your personal mission, which Ithink is so rad as a business
owner, is to make the cultureyou want to be a part of.
What are you doing to shapethat in the business?
And then also kind of I meanwithout In life.
Yeah, not necessarily in life,but in the larger community of
(18:16):
Jefferson, which is a reallytight-knit area.
So talk about what that lookslike on a day to day for you.
Speaker 1 (18:24):
Yeah, I mean I could talk about it in a lot of ways
that maybe one of the easierways is, like Jefferson itself,
it's like I love life here.
It's so nice, it's so quiet,there's great schools, the, the
soil is really great forgardening If you want to have.
I've never had a garden asamazing as the garden I can have
in Jefferson, just because thesoil is so good.
(18:45):
All these awesome things aboutthe community, but there are
things that are hard.
There's not a lot to do here.
There's not a lot to do forfamilies.
There's not a lot to do besidesthe casino, like dive bar
culture.
Speaker 2 (19:01):
Plenty of that, and both greasy food and which I
love that.
Speaker 1 (19:08):
but some of not every day, you know.
It's like like I want to doyoga, so we have yoga class.
Or like there's like there'sgreat farmers in our area
growing all these local productsbut there's nowhere to buy them
, so we have a farmer's marketonce a year, right at harvest
time.
Speaker 2 (19:25):
That's so cool.
Speaker 1 (19:26):
You know just, or like craft classes, or we had a
birdhouse building class whichyou know, we loved on multiple
levels, but also then it likebrings birds to our town.
Speaker 2 (19:40):
Yeah, we're a little bit landlocked by farm.
Speaker 3 (19:43):
I want to make one point of clarity for people who
don't know because who knowswho's listening to this
Jefferson, south Dakota, is like450 people, like like when we
say small town, like I grew upin a town of 3000, like we're
saying small, small, I meanthere's more communities around
there and you can draw fromthere, and like you're not that
far from Sioux City, I want tosay like a half hour maybe from
Sioux City.
Is that about right?
Speaker 2 (20:02):
20 minutes, I mean, it depends on which you know
which I have family from up inthe Elk.
Point, Jefferson area.
Speaker 3 (20:08):
I was up there as a kid, a lot what you're saying to
me now makes 100% sense.
I'm looking at your website andI'm looking at the main.
Not like a brew pub Like thisis more community center vibe.
This is more like art centervibe or studio vibe.
And what's interesting to me isyou guys do a lot Like what
(20:32):
you're describing is you aresort of a community center that
brings people together, but alsowe brew beer and it's really
great you can have some beerwhile you're here.
But you do things for likefamilies too, right, like you're
family friendly, so can youlike dive into that a little bit
, so like bar or and I knowyou're not a bar necessarily,
but bar brewery and family likeyou're used to like, must be 21
(20:57):
or accompanied by an adult likeat the door.
How do you?
How do you?
How do you do that like whatinspired you to go that way?
And how do you, how do youcarve that niche?
Speaker 1 (21:08):
I mean we're a little bit inspired by, like old
school german um beer gardens.
You know, drinking culture inthe united states, uh,
especially before the germanslike was heavily influenced by
german beer culture where it'slow alcohol, you drink in the
day and the whole family's there.
So, yeah, we don't serve anyliquor and mostly almost all of
(21:29):
our beers are under 6%.
A lot of our beers are likeabout 4% or 5%, and then we also
have a ton of non-alcoholicofferings and some of this stuff
is hard to sort out, likechicken or the egg thing.
On the one hand, that's what wewant.
We're a little bit older, wearen't into getting super
(21:53):
trashed every day, but we dolike the casual social vibe of
having a pint here, a pint there, and then the other thing is
there, there was a, there was ahole in our market for that here
, so there was like, yeah, ourtown is only 500 but our county
is like 17 000 and growing andwe're the only brewery in our
whole county and we're kind ofthe only like there's really
(22:15):
even only a handful of placesthat have food and drink that
are family friendly in our wholecounty, you know and um.
So people were looking forthings to do together as a
family and like grandparents,parents and kids and that's our
biggest demographic, I wouldprobably say is like um 30 to 50
(22:35):
year olds, uh, with kids, evenadult kids, young kids, all all
kinds of kids.
That's so cool, yeah.
Speaker 3 (22:43):
And I feel like well except they moved.
But this sounds like where youand Carol and Dorothy could all
just go have an afternoon.
Speaker 2 (22:50):
Right.
Speaker 1 (22:51):
Yeah.
Speaker 3 (22:52):
Yeah, that is.
Speaker 1 (22:53):
You know our building has a playground.
Right behind it there's a parkand a playground.
We have a big family-friendlypatio.
You know we're dog-friendly.
Honestly, I'm a cat person.
I like dogs, but I really am acat person.
But it was kind of like a nichein the market, like there's
nowhere around here that wasdog-friendly where people could
go with their dogs outside.
Speaker 2 (23:13):
Or to like walk right Because it's a small community
too.
So like even in your immediateneighborhood where it's like I'm
just going to walk down, have apint with my dog and a friend
or whatever, and then walk homeand like that's oh, I love it.
Speaker 3 (23:27):
It creates a convenience Because, like, if
you're walking the dog,especially in a town that size,
like I mean, even in myneighborhood in San Diego, when
we were walking the dogs we'd goby like a place and be like, oh
, like I would love to stopthere and grab a drink or grab
whatever, but they don't have apatio for dogs and I don't, and
(23:48):
you gotta.
And by the time I take the doghome I'm like I'm not walking
back up there.
So, um, I do like that you'vecreated this niche where it's
kind of a place for everybody.
Speaker 2 (23:52):
Um, a little something for everyone, where
everybody knows your name,you're so high in a bar
reference, if I can, yeah yourfood trucks.
Speaker 3 (24:02):
Oh my god, like the food trucks you guys have come
there like because do you have akitchen or no kitchen?
Speaker 1 (24:07):
it's just food trucks actually we're just um it.
We're getting our firstdelivery for our bigger menu
tomorrow.
So we've been working a lot thelast.
The last month, we added biggiant pretzels and pretzel bites
and a really good cheese sauceand we did pizzas from a local
pizzeria, yes, but now we'readding a bunch of nachos and
(24:29):
apps and other yummy food andthen in May we're doing like
another rollout of food.
Speaker 3 (24:35):
Caitlin, I think we should have our summer party
there.
Speaker 1 (24:37):
But we are still doing the food trucks, which is
like what everyone asks.
So we'll still have food trucksthree days a week and then our
kitchen five days a week.
That's so rad.
Speaker 2 (24:44):
Nikki Seriously, and I was like when is?
Because I woke up this morningand I was ready to dress for the
weather I want and not theweather I have.
So we're not quite there yet,but I'm like when is the
earliest that my husband and Ican come have like a dinner, set
our kid free on the playgroundand just like chill?
(25:07):
Um, it's not, it's not comingsoon enough is what I'm trying
to get get to.
I'm like we're, we're taking aday trip, uh, over the weekend
soon.
Um, I want to.
I want to talk a little bit moreabout hearing.
You and your partner'sbackground as artists makes the
(25:28):
visual identity much be when yousee a can or um what, like the
stickers, even, or like all ofyour branding is just so good,
(25:48):
it's so good and distinctive.
Um, I'm curious if that haslike, if the visual side, or if
there have been challenges thatyou've kind of faced as a
smaller establishment, like whatdoes that look like?
I guess we'll go back to a dayto day, like when you're
thinking about growing businessor, you know, putting yourself
(26:09):
out there.
Speaker 1 (26:11):
Yeah, I mean as an artist or like a marketing
person or a designer, it feelslike you have much more time to
do these things and think aboutthese things, um, and whereas us
sometimes we're just kind oflike go, go, go and sometimes
the details of it get away fromus and then before we know it
something doesn't look like wewant it, or um doesn't quite fit
(26:33):
in like we want it, um and uh.
So that that's one thing is likeif, if we were, if we were just
designers or artists,everything would be a lot more
perfect.
But we have all these otherthings to do.
Speaker 2 (26:49):
Can you give me an example of like something didn't
look the way that you want, ifyou, if you're, if you're
comfortable with like, oh yeah,just showing your scars.
Speaker 1 (26:58):
Yeah, I mean our Facebook in general.
Like there's just such pressureto facebook posts all the time
that the pictures aren't alwaysperfect, or we're using the
pictures again, or likesomething has an old font on it
and we've switched fonts um, andyou know, as artists or
designers, that that like killsus, but it's like we sometimes
(27:21):
done is better than perfect.
Speaker 3 (27:23):
A hundred percent.
We've had a whole episode onthat.
Speaker 1 (27:24):
Yes, and especially like our food truck part, a lot
of our partners, a lot, a lot oftheir stuff isn't where we want
it to be, like whether it's apicture of food or they're
getting their logo on somethingand or their menu.
And you know, sometimes it bumsme out.
Sometimes I feel like I spend alot of time posting picture bad
(27:46):
quality pictures of meltedcheese and tater tots and it's
like.
Speaker 3 (27:49):
This is not the aesthetic that I want for us,
but it is functional, you knowyeah, I mean, most actual food
photos aren't really food, likeI mean, if you're doing the
depending, if you're a bigstudio or a big restaurant, none
of that's edible.
The melted cheese isn't cheese.
But you can do good photos,though, of food.
That's interesting.
(28:10):
You just have to fight thatinstinct and be like, okay, I
need to breathe through this,it's fine.
Speaker 2 (28:17):
Everybody will be okay with it.
Speaker 3 (28:19):
They know we have tots with cheese.
Speaker 1 (28:22):
It's hard.
We print our menu, you know,probably about once a week or
once every week and a half, andif my partner had it his way, we
would redesign it every singleweek.
And it's like sometimes we haveother things we need to do.
You know so who's the is?
Speaker 2 (28:38):
he the pusher in the?
Is that like?
Is that fair when it's like?
Oh, who's the?
Is he the?
Is he the pusher in the?
Is that like?
Is that fair when it's like?
Speaker 1 (28:44):
oh, who's the who's the boss?
Yeah.
Speaker 2 (28:49):
So it just like to get it.
Just to give you an examplewhere, like, I'm the dreamer in
in the partnership at my house,where I'm like we could do all
of these things, and then myhusband is like or we could
start and do this thing well,and then we'll talk about the
rest.
So it sounds like maybe youhave a little bit of a Tyrell
(29:11):
Dre energy, or it's like or wecould pump the brakes, all right
.
Speaker 3 (29:17):
Yeah, I think one good point that you could use as
an argument to him is yourpatrons will appreciate
consistency in the menu.
They don't like to hunt forthings because it's a funky
design Like that can be reallyrough.
I'm looking at your websiteLike that's why I'm distracted
over here and you havememberships and I'm excited and
obsessed.
So you may see something comethrough for me on your website
(29:41):
here soon.
Speaker 2 (29:42):
The not beer drinker in Omaha.
I love it.
I love it so much it'sinteresting.
I just really also want toreiterate that no one has ever
been mad at tater tots andmelted cheese.
Speaker 3 (29:56):
no, matter what they look like.
Even if it looks like trash,it's going to be delicious.
Speaker 2 (30:00):
It's going to feel so nice, yeah, because it's a be
delicious.
It's gonna feel so nice, yeah,because it's a potato and it's
cheese.
So you know you can rest onthat a little bit too, um, but
yeah, photos of food are tricky.
Speaker 1 (30:11):
Just it does not matter how you slice it um, like
all that stuff works, but it'slike sometimes I wish we had
more.
Sometimes there's so muchpressure to like um get people
to come in that night to do thatthing and we have a lot of
events and a lot.
So we it's almost like we haveto market for every single day
almost, and I wish I had moretime or space to market, like
(30:34):
our bigger mission, like deepdive into stories about each
each uh beer or brand, to talkabout our employees, to talk
about the things that I thinkare our culture.
But we do get bogged down withthe day-to-day marketing stuff a
lot.
Speaker 2 (30:51):
Oh man Sing it by song.
Speaker 3 (30:54):
Biggest question I was going to be like what
marketing challenges have youfaced?
And you're nailing them justbefore we even ask the question.
You're like nailing them justbefore we even ask the question
and I think that so that happenswith retail and restaurant a
lot, where you're so in theweeds on.
I need people today, I needpeople tomorrow.
That and finding that time forthat bigger piece, that's like
(31:15):
this is why you should supportus, regardless of trivia night
or your favorite food truck oryou know whatever.
I think that that's a lot ofpeople can empathize and relate
to that.
I mean, we're terrible atmarketing ourselves.
Agencies are always awful at itjust because you know we're
doing things and we're doingthings for other people and we
never look at ourselves.
(31:35):
Yeah, I think it seems like auniversal problem, right?
Yeah, do you think you'll havea moment where you can step back
from some of the nitty-grittyand actually be able to do that
like do you see that in like sixmonths or five months, or is it
like that's never gonna happen?
Speaker 1 (31:54):
I mean, um, some sometimes in winter we do,
because our like where there's aweek that we closed in January
and I'm always like, all right,what stories am I going to tell
on social media this week,because I don't have to do all
the other stuff and then like,also this move away from.
We're moving now that we havegrown a lot, we're moving away
(32:14):
from, like these littler eventsand the littler food trucks and
whatever, and we're only havingfood trucks three days a week
and a lot of our offerings aregoing to be more consistent.
So I'm hoping that then there'smore space to tell other
stories.
We did kind of have a marketingwin just this.
Last week it was FarmerAppreciation Week.
(32:36):
Last week it was um farmerappreciation week, um, and we
this year, a couple years ago,for farmer appreciation week, we
had brewed a beer with um, aseed company down the road, some
some local guys.
So it was an american lightlager with corn in it and their
corn seed company, um.
So the beer is called southernplains and it's got the they're
a pioneer, so it's got thepioneer riff on the logo on it.
(32:57):
But so anyway, that beer becameone of our flagship beers
because everyone loved it somuch.
And so this past week forFarmer Appreciation, we kind of
tied the whole week with thatone beer and so we were able to
spend, like you know, a goodcouple days of the week like
talking about FarmerAppreciation, but it also kind
of talked about that exact beer.
(33:18):
It talked about why they shouldcome in that weekend and talked
about like this is our biggermission and this is how farming
is like a part of our communityin a bigger way.
So I don't know how to do thingsthat cohesive all the time but
it really worked last week.
Speaker 3 (33:36):
That's spectacular.
I think you've got a goodformula there.
Though, when you've got a microthing that you need to talk
about, that's urgent, just tieit even loosely back to your
greater mission and be like hey,this is local, this is made
with seed from right down thestreet farmers that are local,
and here's why we did that.
And I think that that's like,even if you just get a sentence
(33:59):
in there, that's about, like youknow, we're super big on
community and local, and that'swhy all of this is local.
Even just telling the story ofthat one particular beer helps
people get like oh, they mustcare about, like the local
community.
That's really cool.
Caitlin, I need you to go buyone of each sour for me and
bring them out, cause I'mlooking at your website again
(34:20):
and it's not like we do aproduct thing, but orange
chicken sour Like I love a goodorange chicken and then I'm
going down and like-.
Speaker 2 (34:27):
Rude with real chickens?
No, it's not really.
Speaker 3 (34:29):
I get to burn book sour and we all know where the
burn book comes from.
Speaker 2 (34:32):
Like that's like that was one of the.
It was one of the samples thatwas in our little yeah yeah, I'm
gonna um yeah I I did.
The last time that I was up wasin the fall.
It might have been two, itmight have been two years ago,
(34:55):
but it was like stout, stoutweek or something, and you did
um, you had like the hot pokerbeer, which is a thing that I
had never.
I mean not a beer drinker, butwhen I do drink beer it's always
a stout, like I want, like richand malty and chocolatey, yes,
like pudding beer, and I waslike this is very interesting.
(35:19):
But the whole like the Iremember the gal who was like
serving that night.
She also had just like such adeep knowledge and appreciation
for the beer itself and thenalso kind of the, the, the why,
behind you sticking a you knowmolten hot piece of metal into
(35:41):
your beer and like what happenschemically and where that was
like socially and historicallyand like it was just like so
cohesive is like the word that Ikeep coming back to.
But and unique, yeah, and, and Ithink like one of my favorite
things that I keep coming backto but unique, like, yeah, and,
and I think like one of myfavorite things, just as a human
, is to watch someone do thething that they love and that
(36:05):
they are best at, and like the,the whole thing that you have
created like is that, like it'syou and and your partner doing
the things that you love andthat you're best at, and I think
that can't be like celebratedenough when, when people are
like, oh, there's nothing to dohere and it's like so, then you
should do something about thatand like you, you're doing
(36:29):
something about that in in ourcommunity, which just hats off,
which just hats off.
Speaker 3 (36:36):
Load up on basically all the sours and now I mean the
burn book is lemon, strawberryand marshmallow.
Come on, the Fender Bendersounds good A cream ale I think
I might like that.
But basically load up on thoseand bring them home.
I'll just bootleg that stuffdown into Nebraska.
I don't think it's bootleggingif it's a personal purchase.
Speaker 2 (37:16):
So South Dakota and Nebraska I think is okay
Crossing state lines.
Speaker 3 (37:18):
Crossing state lines for Nebraska.
There's an old, old law in thebook still We've talked about it
before when, basically, if Itake a bottle of wine to Council
Bluffs, I've broken the law.
But no one you don't get bustedfor it.
I mean personal use.
Well, you might now becauseit's you just said it on the
internet, so you better becareful.
Speaker 2 (37:35):
Okay on the internet, so be careful, okay, I want, I
want to know this one finalthing you want to be remembered
as someone who is doingsomething.
If, in 10 years, you look backnow, what do you hope people say
about you and jefferson beersupply?
Speaker 3 (37:54):
uh I mean, I want um jefferson beer supply to.
Speaker 1 (37:55):
I mean, I want Jefferson Beer Supply to feel
like it belongs to our communityand to our employees.
I'm going to cry.
That's what I would want.
I would want like and I dothink that's already happened a
little bit, but I just wanteveryone to be everyone from
Jefferson to be proud of thebrewery, everyone that works
there to be proud of the brewery, and that would be my dream.
(38:15):
Like we also have a plan tolike be employee stock owned,
which we're not, like we have tobe a little, we have to make
more money to be there.
So I would hope in 10 yearswe're like employee stock owned
and like all of these people arelike, yeah, I own part of that
brewery because I worked therefor a long time, or I work there
now.
Speaker 3 (38:34):
So we're working on that as as well, and it is way
more difficult than you think itis, and, yes, it requires money
.
Um not only for the attorney'sfees, to draw everything up, but
you've got to have the moneyfor, like, if somebody cashes in
their stock and things likethat, you've got to have a
reserve.
Um, that's so cool.
I am I I had truthfully neverheard of jefferson beer supply
before it came up and zach waslike hey, we, hey, we're going
(38:56):
to have Nikki from JeffersonBeer Supply and I was like, okay
, that sounds great.
I am now a fangirl.
Speaker 2 (39:01):
He would like to come work for the employee stock
ownership portion of this.
Speaker 3 (39:10):
I want to work for Orange Chicken Sours and Burn
Book Sours.
Just pay me in those, you cancompensate me in sours.
I love it, Nikki.
This has been so wonderful.
Speaker 2 (39:21):
I know Just what a treat.
Will you come back?
This was like the blink of aneye.
This was so rad.
Speaker 1 (39:28):
Yeah, I really like a lot of your other episodes.
Speaker 3 (39:33):
I really liked Our loose rambling.
Speaker 2 (39:38):
We've tightened it up a little bit.
Rich, you want to talk to usabout what's maybe coming up.
Do we know?
Speaker 3 (39:44):
Sure.
So, as we've kind of explainedwith some of the guest episodes,
we record these when we canrecord them, when our guest is
free, and thank you for takingthis I mean better part of an
hour to hang out with us.
So I don't know what's coming.
Next week it will be anotherepisode another exciting episode
these get slated in because wedon't want to do like here's 10
guests um, so they get slated wewill have a great episode
(40:08):
coming up in a week or so.
Speaker 2 (40:11):
Um no idea what that will be, but um we'll be, just
as excited as you are to findout about it maybe we recorded
it already, maybe we recordedalready.
We have no idea all right, I'mgonna read us out.
You can find our agency atantidote underscore 71.
If you have a question you'dlike to send our way, you can
(40:31):
visit cta podcastlive to send usan email, or you can leave us a
voice message on our hotline at402-718-9971.
Your question will make it intoa future episode and just our
eternal gratitude for yourpresence here, nikki, and also
for what you are doing to propelthe greater Siouxland culture
(40:51):
forward.
Speaker 3 (40:52):
We appreciate you so much Do you have gift cards,
Nikki?
We do you do have gift cards.
Okay, I was thinking we couldrun a crossover and we would buy
the gift cards.
But we could give people a giftcard to Jefferson Beer Supply
if they call in.
Speaker 2 (41:05):
Oh my gosh, If it's a local person who calls in, yes
or not, I don't know.
Speaker 3 (41:10):
We can figure out, or I could just buy them for the
staff and that could be like youcould get merch get some merch
there is merch too, alright, see.
Alright, okay, zach is likewrap it up, we're out.
Speaker 2 (41:19):
Thank, you again, nikki.
Thank you, thanks a lot, Iappreciate it.
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.