Cheers to Fall Beers

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Courtney (00:04):
Welcome to the Brewery Adventure.
I'm Courtney.

Dan (00:06):
And I'm Dan.
We're here to dive into theworld of your local brewery.

Courtney (00:10):
It's not just about the beer, it's about the vibe,
the people, and the storiesbehind every tap room.

Dan (00:15):
From small neighborhood spots to big bustling brew
houses, we'll bring you alongfor the ride.
So grab a pint and join us onthe brewery adventure.

Courtney (00:24):
Okay, that was a really the bonk of beers was a
little lacking in there.

Dan (00:29):
Bonk of beers.

Courtney (00:32):
The beer.

Dan (00:32):
Something that happens on the D train on the subway in New
York City after 11 p.m.

Courtney (00:37):
I could I well I think I hit too low.
It was a very low thud.

Dan (00:41):
That's right.
But we nailed the open.

Courtney (00:43):
We did.
Yeah.
We're on a roll, Dan.
We are two episodes in a row.

Dan (00:47):
If we hit a third, we'll be on fire, like in the old Super
Nintendo NBA Jam when you hitthree shots in a row and you're
in Fuego.
Yeah.

Courtney (00:54):
I love that game.

Dan (00:55):
Speaking of in Fuego, let's talk about we're recording at
Arbiter Brewing.
It's a Saturday, the day of theNo Kings protest.
Yeah.
Well, if we were gonna go toVenn, you beat me there and you
said it was like nuts to buttsin there, no line for tables and
everything.

Courtney (01:10):
The rail came in like right before I got there, and a
pile of people came off thelight rail carrying their signs,
and they all went into Venn.

Dan (01:18):
Yeah, that's right.
Nothing makes you thirsty, likeprotesting the fact that things
are things need to change.
Um, but your first drink whenwe got here was the go-chu
stout.

Courtney (01:28):
My warmup drink.

Dan (01:29):
Your warmup drink.
Yeah.
Yeah, to get the get the vocalcords ready.
Uh, and now I'm drinking it onnitro.
The go-chu stout, it's like aKorean stout with gochu jang
kind of pepper spice.
Yeah.
In with the stout.
It's so good.
It's a great beer for today.
I feel like last night I hungout with some friends and then
walked out to my car, and fromthe time I got there to the time
I left, there was a definitechill in the air.

(01:50):
So I feel like fall hasarrived.
It's Saturday, October 18th.
This is the beer I want to bedrinking right now.
Yes.
A dark beer.
This especially has a greatspice dryness to it.
With there's a little bit ofsweetness from like the
chocolatey notes and the stout,but this is such a good seasonal
that they do here at Arbiders.

Courtney (02:08):
It's not too much spice, it's just the right
amount, so you know it's there,but it's not overpowering.
It's not the big thing in it.
It's just very good.

Dan (02:16):
Now you're drinking uh what looks like a glass of orange
juice.

Courtney (02:19):
I mean, my my second beer, I haven't gotten to it
yet.
I'm gonna be double fisting itfor a little bit.

Dan (02:24):
Yeah.

Courtney (02:24):
But my next one is gonna be Native Land, which is
one of their hazies.

Dan (02:27):
Oh, yeah, yeah, yeah.
Uh I'm gonna take a sip.
Go for it.

Courtney (02:31):
Oh, that's good.

Dan (02:32):
Yeah.

Courtney (02:32):
Yeah.
That's got that's got some someflavor I've been lacking the
last couple days.

Dan (02:36):
Ooh, it smells like very I'm trying to like.
Are there Sabro hops in this?
Do you know?
Did it say?

Courtney (02:43):
Did you just ask me that with a straight face?

Dan (02:46):
Okay.
I will consult my barkeep.

Courtney (02:51):
Can you yell up to the bar and ask them that?

Dan (02:54):
That's very tropical and easy.
Ooh, now I'm getting like itwas like orange, orange, f naval
orange flesh and like mango inthe initial, and now I'm getting
like tangerine peel.

Courtney (03:04):
It goes through a rotation of flavors in there.
It's nice.

Dan (03:07):
I always forget this place brews absolutely wonderful, hazy
IPAs because I always go withtheir lagers.
The first beer, my warmup beerwas the Toki Korean rice lager.
And that went down veryquickly.
I always find the first beer ofthe day always cools.

Courtney (03:22):
Real fast.
Real fast.
Yeah.
So this uh the Native Land is acollaboration with Bowen Arrow
Brewing in Albuquerque.

Dan (03:28):
Oh, sure.
Albuquerque, New Mexico is onmy short list of beer trips to
take.

Courtney (03:32):
It's listed on the website as Albuquerque MN.
Maybe they've got is there anAlbuquerque in Minnesota?
That doesn't seem right.

Dan (03:39):
No.

Courtney (03:40):
I think they just have their letters flipped around.

Dan (03:41):
Yeah, that happens.
Sometimes you get so excitedwhen you're typing.

Courtney (03:44):
I would be excited if I was typing it.

Dan (03:46):
It's like that old uh saying, I'd rather have a bottle
in front of me than a frontallobotomy.

Courtney (03:54):
Yep, okay.

Dan (03:56):
Then we're back.

Courtney (03:58):
This is how we're starting things out today.

Dan (04:02):
That's wisdom.
I be believe that was Lao Tzuin his uh Art of War.
That was chapter three.
How to distract the enemy witha joke.

Courtney (04:12):
Distracted.
Definitely distracted.
Dan, we are here today to talkabout a big event that we went
to last weekend.

Dan (04:19):
The Autumn Brew Review.
I remember it like it wasyesterday.
It was a week ago.

Courtney (04:27):
It feels a lot longer right now, and I feel like I
also got the sads after it, justlike what happened with All
Paints.

Dan (04:32):
Yeah, I felt this year's Autumn Brew Review was probably
the best weather for a beerfestival that I've had in the
last five years.
It was beautiful, sunny, nottoo hot, not too cold.
There was no it hadn't rainedthe night before, so it wasn't
like a muddy slop fest.
It was just perfect.

Courtney (04:49):
This was my first one, and I heard many people talking
about last year beingincredibly muddy.

Dan (04:54):
Mm-hmm.
Yeah, and that just makes it,you know.
It's bad enough if you'retasting beer all day to try to
stand, you know, when you gottatry to navigate a mud slide.
It's it's a little different.
But yeah, the Autumn BrewerReview was at Boom Island Park
last Saturday, put on by theMinnesota Craft Brewers Guild.
We should thank them for givingus uh some press passes.
That was really fun.

(05:15):
Always nice to go and you knowhelp them promote their amazing
festivals.
But yeah, it was kind of aperfect day.

Courtney (05:21):
It was gorgeous.
And it's right, that park isright on the river.
You've got the skyline ofMinneapolis behind you.
It was picturesque.

Dan (05:28):
It was very picturesque and picturesque if you're into
drinking beer.

Courtney (05:32):
I see what you did there.
It's gonna be one of thosedays, Dan.
Normally we get squirrely likethis toward the end of the
episode.

Dan (05:44):
Oh, we're oh, we're squirrely.
Yeah, it's uh it's gonna beit's gonna be a good show.
Well, ABR, I don't know ifwe've talked about this before,
but we can talk about it again.
ABR 2010 was the first beerfestival I ever went to.

Courtney (05:56):
Ever?

Dan (05:56):
Ever.
And it blew my mind because Iat that point I was very new to
craft beer, and there wasn't acraft beer scene in Minnesota
like there is now with tap roomsand ninja turtles.

Courtney (06:09):
Oh my gosh, there was a ninja turtle.

Dan (06:12):
We're gonna go to commercial now, and when I come
back, we're gonna interviewMichelangelo.
Yeah, it just wasn't the craftbeer scene in Minnesota, it was
a lot smaller.
There wasn't the tap roomculture, it was a lot of
regional brands.
I can't remember exactly whatyear that the Minnesota Craft
Brewers Guild changed to makingit solely Minnesota breweries

(06:32):
with the exception of like ifthey do collaborations.
Back in the day, it was, youknow, Bells, Rogue, Odell,
Stone, all those regional brandsthat were distributed here,
Alaskan Brewing.
And every year you'd see moreand more local Minnesota
breweries, and that was kind offun.
But somebody offered me a VIPticket, and I'm like, what for
what?
They're like, it's a beerfestival.

(06:52):
If you like beer, I'm like,okay, what does this entail?
What uh what am I what am Igetting myself into?
And they give you just, youknow, if you're listening and
you've not been to a beerfestival, you get like a
four-ounce, four or five-ouncetasting glass.
Yeah.
And you go around, get samples,you get about two ounces of
pour.

Courtney (07:08):
Unless here's this is- I mean, sometimes you're
getting more.

Dan (07:11):
Here's the problem.
It's not a problem.
I I strike that from therecord.
It's not a problem.
It's a great thing because onceyou get to know the brewers,
they don't just give you the twoounces, they just like filler
up and like you know, sometimesyou get four ounces.
But you go around and sampleand it's unlimited pours from
when it starts until itfinishes, and then you know,
call it a day.

Courtney (07:29):
You get to try a lot of things.
Yeah.

Dan (07:31):
And what I I like about the Minnesota Craft Brewers Guild
Festivals is a lot of thebreweries do bring some special
stuff.
Yes.
I mean, there were there were alot of breweries pouring out of
cans and stuff, and I'm like,well, I don't love that because
it's a it's supposed to be likea special festival.
Yeah.
I would love to see everybrewery at least bring a couple.

(07:54):
If you're pouring, if you'repouring four beers, I'd like to
see three of those beers be outof a keg or some special thing.

Courtney (08:02):
Yeah.

Dan (08:02):
Uh, and not just your core brands out of cans, because
that's really boring.
I can go to the liquor store.
That's not why I'm at a beerfestival.
So I think and it used to belike that.
I'd like to see it get back tothat.
But it's a great way, if youlike beer, to get around and try
a bunch of different beers.
And if you've not had beerbefore or you're not sure what
you like, it's a very, you know,when you think of the cost,

(08:23):
it's a pretty low entry point asfar as uh investment to like go
around and see what you want.
And what I always tell peopleis just because they give you
two ounces doesn't mean you needto drink it all.
You don't like it.
If you take a sip, you can justlike, you know, take a few
steps away from the tent andpour it out discreetly.
You know, this year there were,I know they had a lot of THC,
they had some THC seltzers, theyhad a lot of non-alcoholic

(08:46):
beers, which is nice because noteverybody is into beer or uh or
beer with alcohol in it.
And so I think they're reallytrying to be more inclusive with
who can come and enjoy a beerfestival, and so I I thought it
was fun.
So as your first, so you'reyou're really ticking off all
the big year, Dan.
So you you did your first AllPints.

(09:08):
Yep.
Now you did your first ABR.
What were your thoughts?

Courtney (09:11):
I had so much fun.
Again, this is this is my thirdbeer festival of the year.
So winter dabbler, all pints,and now autumn brew review.

Dan (09:19):
And you've been you had been to a winter dabbler before.

Courtney (09:22):
That was my first winter dabbler this year.

Dan (09:24):
Oh wow.

Courtney (09:24):
Yeah.
And that was my first beerfestival.
Oh, okay.
So it is super fun.
You get your little glass, yougo around and sample all kinds
of things, and sometimes you'resampling something that really
appeals to you.
Like the name of this beer orthe style of this beer, the
flavor that you've listed forthis beer really sounds like
something I want to drink.
Sometimes you're branching outthinking, I don't really know if

(09:45):
I like this kind of beer, butI'm gonna try it because I'm
here, and if I don't like it,it's not a big deal.

Dan (09:50):
From a cost perspective, even if you pay 50, 60 bucks for
a ticket, if you think aboutit, if you're going to a
brewery, and even if you'regonna order like a half pour,
it's gonna be six dollars.
Yeah.
So it's kind of a nice way tolow pressure, try a bunch of
different stuff that you may ormay not like.
And there used to be a barcalled the Happy Gnome over in

(10:10):
St.
Paul.
They have like 72 beers on tap,and I didn't like going there
because I always felt reallystupid asking questions when the
beer tenders were really busy.
You know, there were beerstyles and different things.
I'm like, I don't know whatthese are, and I'm not gonna pay
at that time, you know, five,six bucks to try a beer that I
don't know about.

Courtney (10:29):
Yes.

Dan (10:29):
Now, I mean, when places are selling beers for eight,
nine dollars a pop, it's kind ofa financial.

Courtney (10:35):
You don't want to order something you may or may
not be.

Dan (10:37):
You know, like, oh, I just paid nine dollars for this beer
that I thought I was gonna like,and now I don't.

Courtney (10:41):
Yeah.

Dan (10:41):
You know, that's why beer festivals are a nice way to
like, okay, kind of zero in onwhat your flavor profiles are.
And I know some people havedifferent strategies of how to
approach a beer festival.
Some people like, well, I wantto start with these types of
beers, and once I try all those,then I'll go try all these.
And some of them just go like,uh, I'm gonna go to the
breweries I've never triedbefore.
They sit there and they try allthe beers at that brewery that

(11:03):
they have on tap.
And there's no real wrong wayto do it as long as they're
getting home safe.

Courtney (11:07):
Yes, well, and I think at these festivals too, the
person pouring your beer is verylikely to be one of the
brewers, one of the breweryowners, or just like one of
those fun people from thebrewery that they can put in
that situation and they willanswer questions, they will help
you try and figure out whatbeer is going to be suited to
you or what you're gonna like.
Like they'll they'll help youon your beer journey.

Dan (11:27):
Right.
And that's one thing I reallyappreciate about the guild
events is usually you getsomebody, whereas like at some
of the bigger festivals are likethe same day as ABR was the
Great American Beer Festival,you know, they just have
volunteers who have no concept,they maybe have never even heard
of your brewery.
At some of the bigger festivalsin Minnesota, even, like you
might go and you might find theowner, you might find the

(11:49):
brewer, or you might find justsomebody who is like a volunteer
or was asked maybe a friend ofthe brewery that and they may or
may not know their stuff.
And sometimes I like for me, Ilike to kind of converse with
the people there.
That's why we were talkingbefore we pressed record.
I'm like, I don't think I triedthat many beers at the
festival.
You were doing a lot oftalking, Dan.
You know, I I I'm a talker, soI like to get into the

(12:12):
conversation and I was trying toschedule some podcasts and
different things and justreconnect.
I always like to try to, when Ido podcasts, if I go to a
brewery for the first time andhave a really nice time, try to
reconnect with those people.
Yeah.
And so that's why I I probablyspent at least 20 minutes at the
Clacko brewing tent as anexample, just talking to Andy
and uh his assistant brewer, youknow, trying beers and then

(12:33):
hanging out.
Yeah.
You know, the other thing Ireally like about the beer
festivals, when the the brewersare there or the people that
you've met at the brewery arethere, it's just really fun to
interact.

Courtney (12:42):
It's beer hangout day.

Dan (12:44):
It is.
And it's it's just, you know,when the weather's nice, it just
makes it all so much moreenjoyable.
And when the weather is notnice, at least you've got
friends to talk to about beerwith.

Courtney (12:53):
So you can make friends very easily there
because everybody wants to talkabout beer.
And they will tell you about abeer that they had over there
that was really good and makeother suggestions, and it just
it's a it's a good communityevent.

Dan (13:06):
Well, it becomes a point of pride if you try something, you
want everybody else to try it.
Yes.
And so you're like trying toalways funnel people in uh the
direction of the beers that youreally enjoyed.
From from a beer standpoint,what stuck out to you from the
festival?

Courtney (13:19):
Oh my goodness, Dan.
I had a panic moment when I wasstarting to think about this
because I sampled a lot ofdifferent beers.
At the beginning, I felt like Iwas being really good of taking
pictures of signage so I wouldknow what I was sampling and I'd
be able to remember it.
But let's be honest, Dan, youknow, a couple a couple samples
in that plan kind of went outthe window.

Dan (13:41):
Yeah.
Yeah.
I think that happens.
I mean, I even brought myfriend Charles to help.
And you know, we had grandplans about getting a lot of
footage, a lot of video footage.
I was trying out these newfuzzy microphones, yeah.
Fuzzy microphones, which Isubsequently wound up losing at
the festival.
Oh, yeah.
Which is kind of a bummer.
So I ordered a new areplacement one off of Amazon
today.
You know, I had grand plans oftrying to do stuff, and I did a

(14:04):
couple really fun interviews.
I know we did a nice one withJeff Ziert at Lupilin talking
about their gold medal winningOktoberfest.

Courtney (14:12):
Did a couple other fun one with Matt Holton at
Wandering Leaf, and then you gettalking and you're Wait, you
need another interview because Irecorded the one with you and
Jeff at Lupalin, and Charles didthe one with you at Wandering
Leaf with Matt.
Yep.
And I know Charles was veryconcerned about me taking his
job.

Dan (14:28):
Oh yeah.
I mean, you know, Charles isreally good at social media.
He he taught me the art of theboomerang, which is uh, I
believe is still uh under youunderutilized feature of social
media.
But he's always he knows a lotof people.
I mean, he's poured beer at atbreweries, he used to be
involved at Broken Clock, andthen he worked at Lakes and

(14:49):
Legends for a while.
So he knows plenty of people.
He's a member of Brewing ChangeCollaborative, so he he knows a
lot of people, so he's but thenthere was one point where he
kind of disappeared and went offon his own to live his own best
life.
And he apologized.
I'm like, Charles, this is whatbeer festivals are.
Yeah.
It's just social time.
So you never never apologize tosomebody for being social.
That's that's great.
Find your joy.

(15:09):
Yeah.

Courtney (15:10):
There were some, I I did, I did go back and start
making a list of things that Iremember that I drank that
really made me happy.
And when I look at my list,it's very much flavored beers.
Yeah.
Like if you tell me, again, ifyou tell me that there is
cinnamon in this, I'm gonna wantto drink it and taste cinnamon.
And I feel like that's thestuff that I had.

Dan (15:28):
What beer had cinnamon in it?

Courtney (15:30):
The very first beer that I had of the day was
Cinnesoda, and it it was uhAmerican brown ale from Fish
Dream, which isn't even openyet, but it was uh it was a
brown ale that was flavored withcinnamon toast crunch.
And I thought we get in earlyto this thing, and that was kind
of like that was my breakfastbeer.

Dan (15:47):
That's a way to think about it, yeah.

Courtney (15:49):
Plus, I I really like cinnamon, and if you can work
cinnamon into your beer, I'mgonna want to drink it.

Dan (15:54):
Yeah, my first beer of the day was from Invergrove Brewing
slash Lakeville Brewing.
I think they just share a tentbecause it's a it's a brew pub,
so they have two locations, andit was their Hanape Farms, I
think I'm pronouncing thatright.
H-A-N-A-P-P-E Farms Fresh HopAle.
It was really good.
And they had it on CO2, andthey had one that was run

(16:15):
through a Randall.
Do you know what a hop Randallis?

Courtney (16:17):
I do not.

Dan (16:18):
Yeah, well, it's a proprietary thing that was
invented by Sam Calligione atDogfish Head Brewing Out from uh
Milton, Delaware.
It's basically a device thatyou can fill with hops and run
the beer through the hops,giving it just kind of an extra
punch of flavor and aroma beforeyou as it's being served.

Courtney (16:37):
Yeah.

Dan (16:37):
So if you went over there, you'd see what looked like kind
of like a blender containerwithout the blade with a bunch
of hops kind of running throughit, hanging out in there.
Those used to be really popularat festivals.
You'd see every place wouldhave a hop randle.
And so it'd be like, oh, cometry this beer that we ran
through a hop randle of, andsometimes it was like a really

(16:58):
interesting new hop, like kindof on the precipice of like the
hazy beer craze, and then duringit, like, oh, we've got this
beer that's already hazy runthrough a Randall of Galaxy
hops, or sometimes it'd be aWest Coast beer run through like
really juicy hops, or viceversa.
I remember I was at a festivalone time down at Treasure
Island, and Bent Brewstillerywas there, and they R I P Vent

(17:22):
Frustillery, but they had a astout called Dark Father, and
they ran it through like theselike super spicy chilies.

Courtney (17:29):
Oh.

Dan (17:29):
And I'm like, oh god, this is not it was like instant
heartburn.
I'm like, why would you dothat?
But people like to have aflavor experience, so but yeah,
so that beer run through a hopRandall with more hops that they
got from this farm.
You know, it's fresh hop seasonin Minnesota for a very short
time.
And fresh hop beers are beersthat are brewed with hops that

(17:50):
are picked from the hop vine andjust immediately thrown in the
boil.
Because once you pick a hop,the shelf life is very short,
which is why most of the timeswhen you when you see brewers
using hops, they're in pelletform or they're like dried, kind
of scrunched down, like kind ofblocks of hop matter leaves and

(18:11):
things like that.
When you throw the whole hopcone in the beer, you extract
it, the essence is so much moreprofound.
Now, this happens on the WestCoast all the time.
I I was talking with somebodywho was out traveling for hop
selection, and they're like, weran into four, we probably ran
into 40 different fresh hopbeers when we were out there

(18:32):
because it's just the nature ofthe beast.

Courtney (18:34):
Yeah.

Dan (18:34):
And they have access to all these hops.
But in Minnesota, Minnesota'snot a great place to grow hops
because it's so windy.

Courtney (18:40):
Yeah.

Dan (18:40):
So there aren't that many hop farms in Minnesota, which is
why you don't see that many.
But the fresh hop at Northboundis I think they got their hops
from the community hops farm inthe neighborhood.
So, like some places we'll do afresh hop beer, but I think
it's really fun because it's aneat way to showcase the beer uh
and the hop kind of characterin a really unique way.

Courtney (19:00):
What I'm picturing in my head is someone walking
around with like a big neckstrap with a cauldron of boiling
water in front of them, tossinghops into it as they go through
and pick them up.
I mean That would be uh anocean nightmare, but are you
saying that?

Dan (19:21):
Um what so there used to be, it's actually there still is
a brewery called Braw Brothers.
They used to have a beer called100 Yard Dash, and the idea was
that it was like a hundredyards from their hot fields to
their brew kettle.
So like their fresh hot beerwas called that because it was
like a race to get it in there.
Because the minute.
So it's like imagine runninglike chariots of fire.

(19:41):
Imagine a hot picker runningslowly with the wind blowing in
their hair, the freshest offresh hops, exuding bitterness,
resiny, piny aromas, as they runinto the brew house, and the

(20:05):
water is vigorously boiling, andthey chuck the hops, and the
hops seem to just levitateslowly and then land in their
boiling home, releasing,isomerizing, and making the best

(20:27):
beer style possible.
So you can you can imagine thatand uh wait, how did I get
here?
I feel like I had this crazydream.
That's essentially what it is.
Yeah, the magic in your mind isexactly probably how it plays
out in real life to make a freshhot beer.
So if you if you're listeningto this and you're like, hey,
there's a brewery that I go tothat they have a fresh hot beer

(20:48):
on tap, try it.
Try it.
You'll like it.
So I tried it.
Yeah.
Do it.
Fresh hot beers are are great.
They had five different freshhot beers at ABR.
I think I tried, I tried atleast two.
I tried the Lakeville slashInvergrove one, and then I tried
the Castle Danger one.
And Castle Danger does theirfresh hot beer every year, and
it's always a little differentbecause you know, if you use a

(21:08):
different hop, it's gonna bedifferent.

Courtney (21:10):
So I feel like I should have stuck to you a
little bit more because I didn'tknow any of this stuff was
happening.

Dan (21:15):
Did you read my preview article?

Courtney (21:17):
I mean, I did, but I like my brain just left.

Dan (21:21):
I mean, the one thing, like, I you when I when I first
started going to beer festivals,I'd always go with a group.
That's impossible.
Like, you can't go to a beerfestival with a group of more
than like two or three people,or you're gonna get separated.
And the thing is, like, if youalso like know a lot of
different people like we do, youget caught up talking and then
you'd be like, Oh, I'll meet youhere.
And then once you break theseal, it's like you add in a

(21:43):
bathroom stop.
Okay, I I gotta go, you know,try to try to find different
stuff.
And so I always run into peoplethere and I always feel really
bad because I'm like, oh, it'sgood to see you, but I have to
go over here and try this thing,and it's just like hard to hard
to keep up with with yourgroup.
So, you know, I think people atbeer festivals understand that.
Yeah, they get it.

Courtney (22:01):
So you're gonna get separated.
Yeah, you're gonna have acouple beers on your own, and
then you're gonna maybeeventually meet your people
later.

Dan (22:08):
And then you get distracted by llamas.
They had llamas there.
Did you pet the llamas?

Courtney (22:12):
I had two different trips over to pet the llamas.
I pet them when they were firstbeing paraded in, and then pet
them later when we were justkind of walking by, and they're
so cool.

Dan (22:22):
Yeah, llamas are very there.
I'm always surprised at howcalm they are.

Courtney (22:25):
Yeah.

Dan (22:26):
They're just so docile and just like happy to be around
people.

Courtney (22:28):
There were two that seemed very mellow, and then
there was one that seemed alittle bit sassy and like the
Spitfire llama of the group.
That one was definitely posingfor some pictures and just kind
of like nudging at people.
And I I love the llamas.

Dan (22:42):
Yeah, they're so they're so fun.
I was like, their fur is sosoft, yeah.
I'm like, wow, how do they howdo they stay comfortable when
it's hot?

Courtney (22:49):
They just got to like stand around and chill all day.
The other cool thing that wasthere that I'm not sure you ever
went over and did, there wasiceless curling, Dan.
Yeah.
It was one of the first things.
So I was walking around a lotwith Laura from Boom Island, who
was on our last episode.
I think we might have been thefirst people over there to try
the iceless curling, and we gotto talk with Jill from Curling

(23:10):
Connections.
She's got this big inflatablecurling, I don't know what you
call it, curling mat, curling.

Dan (23:16):
Well, it's normally like a sheet of ice.

Courtney (23:18):
Well, it's normally ice.

Dan (23:19):
Yeah.
But yeah, I don't I have noidea what you call it.

Courtney (23:22):
I don't know what you you call the the pitch.
Is it the curling pitch, maybe?
Maybe we can call it that.

Dan (23:27):
We'll call it the curling pitch.

Courtney (23:28):
If someone wants to correct us, that's fine.

Dan (23:30):
Yeah.

Courtney (23:30):
Um, but I think we were the first people to go over
there and try it out.
And she gave us the wholerundown of how you do curling,
curling communities, curlingleagues.
Like she gave us so muchinformation.
It was so cool.
I could have sat there and justdone that all day.

Dan (23:43):
Yeah, look, I didn't I didn't go over and do it.
I saw it's a very it was verygood.
So you're good at finding thestuff that is good to like video
because you you you did such anice video recap of the whole
thing, and that was really neat.
And I the curling was featuredin there, and you have you're
just very good at editing it,making it real, real tight, you
know, real nice.
But it's a very likeInstagrammable activity.

Courtney (24:05):
It's very fun.
Yeah, so you just like roll thething, you don't really need to
sweep because there's nosweeping on that because there's
no the the sweeping is forextra friction to kind of the
rock where you want it to go.
So no sweeping on that.
I asked if you could do it justfor fun, and she she said yes,
but it wasn't like uh, yeah, youshould totally do it.
Yeah.

Dan (24:28):
Every time I go to a festival, somebody wants to
sweep the air.

Courtney (24:32):
I I guess I've seen I've seen her advertise for
doing that kind of thing at acouple of different breweries.
Yeah.
Which seems like that would bea fun thing to go to and just
like try it out one night.
But it sounds like she alsodoes other corporate kind of
events or like team buildingthings for your your work
people.
Yeah.
Like she'll come in and bringup that whole setup and
everybody gets to try it andplay or do like a little

(24:52):
challenge thing.

Dan (24:53):
Yeah, I saw it.
I mean, it's it's a good thingto ha it's a nice thing to have
at a beer festival because likesometimes if you don't want to
take a break or go do something,it's there.

Courtney (25:00):
It's an extra fun little thing.

Dan (25:01):
And I think at beer festivals, people's attention
spans are pretty short too.
So you're not gonna have towait to try to get on there and
you know, people just likewalking around doing different
stuff.
Every year I say I'm gonna goover to the area and make a
s'more.
I never do.

Courtney (25:13):
I knew that there was a s'mores pit.
I even knew where it was, Inever went over there, and I
have deep regrets.

Dan (25:19):
Yeah.
What's your so I think I was 38years old or 38 years young
when I realized that a s'moredid not have to just be a gram
cracker and a piece of Hershey'schocolate with a melted
marshmallow.
I went to a party once.

Courtney (25:35):
Are you having fancy s'mores?
Yeah.
Oh.

Dan (25:37):
And now I'll I'll still eat a regular s'more, but if I am
making s'mores, I bringdifferent stuff.
Elevated ingredients.
Okay, so why why are you you'rejudging me?
You're nonverbally, you'relike, what are you?

Courtney (25:50):
No, I'm curious.

Dan (25:52):
So you can use different types of cookies, like
shortbread cookies.

Courtney (25:56):
Do you know, like instead of the graham cracker?

Dan (25:58):
Yeah.
And I'm glad you're sittingdown because the next thing I'm
gonna tell you is gonna blowyour mind.
You don't just have to useHershey's chocolate.
They make thin rhesus peanutbutter cups that you can use.
Peppermint York peppermintpatties are good.
Any Giardelli chocolate, thecaramel ones on the inside, the
dark chocolate, the whitechocolate, any of those work
great.
You can you can do all newthings.

(26:20):
And now when you make a somemore, do you use are you a one
marshmallow kind of a lady or asmall?
No, I want two marshmallows.
Yeah.
Okay, you're I knew that.
I knew you're gonna be smart.
I don't think I could do a beerpodcatch with somebody who only
wanted with a one marshmallow.
Single mallow, hit the road.
Because you need that heat.

Courtney (26:36):
Are you what about have you done gourmet
marshmallows?

Dan (26:39):
Well, you could I I was gonna say you could get all
sorts of different ones.
Yeah.
And so you can get the realfancy kind.
I I'm one of those people thateverybody makes fun of me for
how I roast my marshmallows, butI like find the area, and it
takes me a long while because Iwant it golden brown, completely
gooey.
I look at some people and theylike, shh, shh, they're ready,

(26:59):
or they set it aflame.
Are you a oh no?

Courtney (27:02):
Dan, I don't have the patience for this kind of stuff.
I my marshmallow is going in.
I am setting it on fire.
I am letting it burn.
I'm getting the outside allnice and crispy.
The inside's still gonna begooey and close circuit to the
FBI.

Dan (27:15):
All those unsolved arsonists, I might have an idea
who did who set the fires.
That's crazy.
Okay, I mean the one thingabout that is like it is you do
get like the maximumcaramelization, but it's also
too burnt.

Courtney (27:28):
No, that's not a thing.
I don't I don't have time forthis the slow burn marshmallow
situation.

Dan (27:33):
Yelza.

Courtney (27:34):
Listen, I just had s'mores last night, and prior to
getting well, I had to go gets'mores s'mores ingredients
before we could do all of thisat a gas station.
So there's kind of limitedoptions.
It's like grab what you can.
The Hershey bars, just like asingle Hershey bar, was
ridiculously priced at the gasstation.
So I was kind of looking atwhat if you did a peanut butter
cup or did these other candykinds of things, but then I was

(27:56):
like, nope, people I'm with seemlike very traditional s'mores
people, let's not mess this up.

Dan (28:01):
I've I've got another thing for you.

Courtney (28:02):
But I could have changed it all.

Dan (28:04):
You can also use peeps.
They have Halloween peeps outnow.
You could have a bonfire andget some Halloween peeps.
And what happens is the littlesugar on the outside of the peep
caramelizes.
It's almost like a creme bruleesituation.

Courtney (28:16):
I don't generally like peeps, but now that I'm
thinking about setting them onfire, they seem more appealing.

Dan (28:22):
Courtney has a look in her eye that I've not seen before.
We might have a problem.

Courtney (28:27):
I'd like to burn the peeps, please.

Dan (28:32):
That's how you wind up on uh some sort of uh government
watch list.
Well I'm gonna stop stoptalking about wanting to burn
stuff.

Courtney (28:39):
I can't unsay it.

Dan (28:40):
That's right.
I've never made a s'more there.
One of these years I'll make as'more at the beer festival
because they have fire pits andeverything.

Courtney (28:47):
Yeah.

Dan (28:47):
Um they had some good music.
I couldn't tell you who themusicians were.
I just like now you uh speakingof musicians.

Courtney (28:54):
Oh Dan.

Dan (28:54):
You uh Oh Dan You saw one of your favorite musicians
there.

Courtney (29:00):
Listen, I've talked about this a lot on this
podcast.
One of my favorite bands.
No, not one of my favorite bandin the Twin City area is very
easily grunt unplugged.
I have been to many of theirshows.
I look at their calendar, I'mlike, that's a convenient
brewery.
I'm going there, I'm goingthere.
I have dragged people with me,can go see these shows.
I don't know if this is mything, but it's my thing, and
you're coming with me.

(29:21):
So this is a good thing.

Dan (29:22):
A couple weeks ago, they were at the Twin Cities
Oktoberfest.
Yeah, yeah.
They were fantastic.

Courtney (29:28):
They did a great job.
And it wasn't even the originalthree guys.
They had they had a womansitting in with them because one
of the other guys couldn't bethere, and it was still
fantastic.
They're just a good time.
They're it's it's grungecovers, some other not
necessarily grunge music fromthat time that they they mix in.

Dan (29:45):
Yeah, they'll do some different covers.
It's not all like strictlygrunge, but but it's all super
fun.

Courtney (29:49):
It's uh it's acoustic, they're singing, everybody ends
up singing with them, andpeople end up dancing, and it's
it's always just a really superfun time.
Yeah.
So I like going to see them.
Don't make eye contact withthem.
I will take pictures of them.
I will take videos of them.
I will have the best time everlistening to them.
But I don't I don't engage withthe band.

Dan (30:12):
You know, I mentioned earlier that you want to avoid
getting on the government watchlist, but uh see that can I
borrow that shovel when you'redone with it?

Courtney (30:21):
And I will admit, I saw I saw one of them at Autumn
Brewer Review, and I got reallyexcited.
And I know I I know I nudgedLaura.
I'm like, that's the grungeunplugged guy.
I would see him walking aroundoccasionally.
I was with you at a tent andyou were talking to someone, and
I saw him off in the distance,and I maybe took a picture over
your shoulder, like I'm taking apicture of Dan, but really I'm

(30:43):
taking a picture of the guythat's back there behind Dan.

Dan (30:46):
Closed circuit to Grunge Unplugged guy.
You at the next concert, yougotta bring Courtney up on stage
like uh Bruce Springsteen did.
That concert that was actuallyfilmed in Minnesota when he
brought Courtney Cox up therefor Dancing in the Dark.
Now, maybe you can get I don'tknow if Grunge does Grunge
Unplugged ever do a BruceSpringsteen song?

Courtney (31:02):
I don't know that they do.
I don't know that's that's intheir repertoire.

Dan (31:06):
Because I would I would I mean I have done this.
People have heard the story.
A big Bruce fan.
I followed him around a museumonce for two and a half hours.
So I totally understand theadmiration that one can have for
a for a musician when you seethem out in the wild.

Courtney (31:20):
So I I I saw him there.
I knew I knew he was there.
I would never go up and talk tohim because that's not I can't
do that.
But we were all going to leaveand we were gonna walk down the
street to a different bar afterthe festival.
We're kind of at the bathroomso people can pee or whatever
before we leave.
And I I see him, and there'seye contact made.
And I don't know who saidsomething first, but it went

(31:40):
both directions, with me saying,Grunjum hugged, and him saying,
beer lady.

Dan (31:45):
Beer lady.
I like that.

Courtney (31:46):
I don't know which order it was in.
I don't want to think about it,but there was recognition.

Dan (31:51):
That's good, that's good.

Courtney (31:52):
And then I ended up being just a mess of a puddle on
the floor.

Dan (31:58):
That's good, beer lady.

Courtney (32:00):
I don't really know what happened after that.
I know that I hugged him andthe woman who was with him.
Classic.

Dan (32:08):
Classic Courtney.
I mean, if I ever meet SophiaVergara in the wild, it'll be
very similar to that.

Courtney (32:13):
Yeah.

Dan (32:14):
Beer beer guy, Colombian goddess lady.
I'm a big fan.

Courtney (32:20):
And then I was just really excited about it for the
rest of the night.

Dan (32:22):
Yeah.
Were we at Grumpies when you'relike, Dan, I saw the Grunge.
Yeah, that's fun.
Yeah.
It's always good.
Always good to have thosemoments.
And they happen at beerfestivals all the time.

Courtney (32:32):
And well, the beer festival was great on its own,
and I can say so many wonderfulthings about it.
That was the highlight of myday.

Dan (32:38):
And told me that time I met the Grunge Unplugged guy at the
end.
Oh, and there was a beerfestival.
There was a beer festival, bythe way.
Yeah.
Yeah, that that's always a funfestival.
I hope it uh I hope itcontinues.
It was, you know, such a nice,such a nice venue, such a nice
time of year.
It's a busy time of year, Iknow.
Some people online werecommenting, like, seemed like
they were expecting more people.
I think they I think they wouldhave liked to have sold more

(33:00):
tickets, but you know, I thinkit was a good time.
People had fun.
Breweries seem to be enjoyingthemselves.

Courtney (33:05):
So I had a blast.

Dan (33:07):
Yeah, the the beer lady had a great time.
She was, you know, ready toready to set the city on fire
after seeing the grunge unplug,folks.
So that was good.
Next time we're here.
Make sure you buy the twine foryour pretzel necklaces.
That's flame retardant, just incase Courtney's around.

Courtney (33:21):
Yep, yep.
Be careful.

Dan (33:22):
There were a lot of good stuff there.
I want to give a couple ofbeers that stood out to me that
I want to give some shout-outsto.
One of them was the AutumnSkies Laurentian Lager from
Clacko Brewing.
Clacko Brewing is up in GrandRapids, Minnesota.
I ventured up there this pastsummer and did a whole podcast.
And you can find that if youlisten to a one-pint stand, it's
in the queue of shows.

(33:44):
We had a good time.
So it's a Pilsner.
It has a little smoke in there.
Ooh.
So that was really tasty.
I'm not typically a fan ofsmoke.
Yeah.
Sometimes a little goes a longway, but it was just like the
perfect amount.

Courtney (33:54):
I like a light smoke flavor.

Dan (33:56):
And that's exactly what it was.
It almost felt like you weredrinking a pilsner by campfire.

Courtney (34:00):
Oh.

Dan (34:01):
So that was really good.

Courtney (34:02):
That's a I like that's a good description.
Yeah.
I like that.
What else did you have thatreally stuck out?

Dan (34:06):
I mentioned the fresh hot beer from Invergrove slash
Lakeville Bering.
And of course, for me, it's nota beer festival in the fall
without a pumpkin beer.
And Town Hall brought Petunia'spumpkin.
Oh, that beer.
My God.
You know.

Courtney (34:22):
It's so good.

Dan (34:23):
It's so good, and it's so perfect for me.
I know that not everybody lovespumpkin beers, but Charles
hates pumpkin beers and he triedit.
He's like, yeah, that'sactually pretty good.
We have video evidence.

Courtney (34:34):
We caught him.

Dan (34:34):
They do a small batch of it every year.
Comes out around this time.
I hope it's still on tap.
Just so perfect.
It has pumpkin in it.
Some beers, you know, you lovethe pumpkin pie from Boom
Island.
That doesn't have any pumpkinin it.
It has pumpkin spices.

Courtney (34:48):
Yeah.

Dan (34:48):
But I think it's technically an amber ale.
But pumpkin beers werehistorically one of the first
beer styles in the US in thecolonies, because that's was one
of the ingredients that theyhad brought over from England.
Yeah.
And they used pumpkin in the inthe beer.
And so I think that's it's kindof cool.
It's a beer style I've alwaysliked.
It's a good fall seasonal, butit's very polarizing.

(35:11):
If you go to Town Hall and youlike pumpkin beers, make sure
you get the Petunias pumpkinbecause it's fantastic.

Courtney (35:17):
Charles approved.

Dan (35:18):
Charles approved pumpkin beer.
You don't hear that every day.

Courtney (35:20):
No, you sure don't.
There were some other beersthere.
Heavy rotation.
I saw this on their sign.
Yeah.
It was a German light lagerinfused with Mountain Dew.
It's called Do the Brew.
I don't like Mountain Dew.
I'm not a soda drinker.
Even if I were to drink a soda,it's for sure not gonna be a
Mountain Dew.
I don't know that that's everbeen my preferred soda ever in

(35:41):
my life.
But again, you're at a beerfestival.
You can try whatever you want,and maybe you like it, maybe you
don't.
So I tried it because thatseemed that seemed a little
unusual.

Dan (35:50):
Yeah.

Courtney (35:51):
I tried it, it was so good.

Dan (35:52):
I mean, I could see that being good.

Courtney (35:54):
I was surprised at how much I liked it for not liking
a Mountain Dew flavor.

Dan (35:58):
Well, Heavy Rotation, they do a nice job with flavors all
around in their beers, in theirseltzers and different things,
like their purple stuff.
You know, you wax poetic aboutthat after all pines.

Courtney (36:08):
Again, not a flavor I like, but I drink that.
I'm like, wait a minute.

Dan (36:12):
But if something if it's hot and it's refreshing, like
sometimes that's all you need.
But yeah, heavy rotation doesgreat stuff.
I really like what they have.

Courtney (36:20):
It was really good.

Dan (36:20):
I liked that one.
Yeah.
Did you get over to try theloose line animal style IPA?
That was really good.
So it's actually, I don't knowif it technically qualifies as
an IPA.
It's more, it has the body of apale ale because it's 5%, but
it had the hot power of afull-blown IPA.
And loose line does a lot ofstyles really well, but I think
their IPAs are are really wherethey shine.

Courtney (36:41):
Yeah.

Dan (36:41):
And animal style, so they had a burger festival.
So animal style is like in andout burger, how you're supposed
to order your fries.
And I got so much shit frompeople when I went to San Diego
a couple years back, and I tooka picture of my in and out
burger with my fries.
And they're like, what thehell?
You didn't get an animal style?

Courtney (36:59):
I don't know what the h- Wait, what is animal style?

Dan (37:01):
So I think it's just like with chili and cheese.
I don't even know.
It's not on the menu.
So how am I supposed to knowyou're supposed to order it a
certain way?
It's I don't know.

Courtney (37:09):
Is there like a guidebook to eating an
in-and-out burger that I shouldbe aware of?

Dan (37:13):
I thought I apparently some people have it, but I I did
not.
And I thought it was good.
I like my fries regularly.
Also, I I'm not gonna putanything on fries that makes
them soggy.
Oh no, but putting chili onthem eating with the fruit.
Yeah, I mean you what is that?

Courtney (37:25):
Or the poutine that we had in the floor.
Yeah, the poutine fries atNorthbound.
So good.

Dan (37:29):
And so poutine to me is like I could take it or leave
it.
I like cheese curds on theirown.
I like fries on their own.
I'm not a gravy person.
Like, I don't like grape.
Like it I know, it's weird.
I I love a chili dog or a ConeyIsland.
Coney Island chili dog, not thesame thing.
And that is the hill I I willdie on.
But I just I wouldn't, Iprobably wouldn't have liked
Animal Style.
Anyhow, Animal Style is thename of the beard, and I I would

(37:52):
pour that on my fries.

Courtney (37:54):
So that doesn't seem like a good idea, Dan.

Dan (37:56):
Well, did you ever have anybody that went to Wendy's and
would dip their fries in liketheir frosty?

Courtney (38:01):
Me.
That's the only reason I wouldever go to Wendy's, was so I
could get a frosty and dip myfries in their frost.
Yeah, so that concept of like Icared nothing else about the
rest of their food.

Dan (38:09):
I like the quarter pound double stacks, is that what
they're called?
I like the squares.
It's kind of kind of different.

Courtney (38:14):
Frosty and fries, that's all I want.

Dan (38:16):
I don't think you'll be able to find animal style at the
tap room because I talked toBrent, their kind of lead
salesperson, and he's like,Yeah, we're pretty much all sold
out of it already.
If they ever do it again, whichI'm sure they will, because it
was a, as the kids say, it was areal banger of a beer.
And uh it definitely was uh uhan 11 on the Riz scale.

Courtney (38:34):
Oh my god, what is happening right now?

Dan (38:36):
Uh yes, I'm sure they'll brew it again sometime down the
road.
It was fantastic.
It was just great.

Courtney (38:41):
I'm sad I missed that.

Dan (38:42):
I told Brent I was gonna go back and do a video because
they also had their big, bigstout that I was like, let's
let's do a let's do a videolater and drink it, and I I
forgot.

Courtney (38:51):
Okay.
So I mean, there were so thatfirst beer that I had, the
Cinnesota that was at FishDreams, what I wanted there was
they had a collaboration withTrove that was a cherry sour.
Yeah.
And in my head, I'm ordering theCinnesoda, thinking I'm coming
back here later for that cherrysour.
Never made it.

Dan (39:09):
Yeah, it's uh just like yeah, the the best laid plans.
Sometimes it just you can't youcan't do it all.
Once you stop to talk to peopleand you start going down that
rabbit hole, you know, fivehours goes by real quick.

Courtney (39:19):
Was it five hours?

Dan (39:20):
Well, I mean, it was probably more.
I mean, I got there before noonand it ended at five.
So yeah, five plus.

Courtney (39:28):
It didn't feel that long.

Dan (39:29):
No, but that's that's the sign of a good time.
It's like when the time goesby.

Courtney (39:32):
That's true.

Dan (39:33):
Conversely, you know, when you have a tax preparation
appointment, that usually feelslike, yeah, we squeezed every
minute out of this orange.
So it's just all perspective.

Courtney (39:41):
It was a really good time then because it seemed like
a very short amount of time.

Dan (39:45):
Yeah, it seemed like 20 minutes.

Courtney (39:46):
Yeah.

Dan (39:46):
Next thing you know, we're headed to the yacht club, which
I'd never been to before.

Courtney (39:50):
Oh yeah.

Dan (39:51):
Kind of a neat little I don't know if it qualifies as a
dive bar or not.
Yes, it does.
Yeah.
So dive bar.
Yeah.
I think we had uh Hams.
I think we had a Hams there.
Something.
Then we then some of us went toCentral for a Crunch Wrap
Supreme, which growing up, I wasnever really a big Taco Bell
guy.
More of a McDonald's if I wasdoing fast food.

(40:11):
If the Crunch Wrap Supreme atCentral is really good.

Courtney (40:14):
Super good.

Dan (40:15):
Very, very crunchy.
Like an elevated version ofwhat you'd have at Taco Bell.
And then after that, we went toGrumpy's.
Yeah.
And so it was a fun time had byall.
Already got my paper chain fornext year.
I think it's like uh 358 daystill the next ABR.

Courtney (40:30):
Oh.
I need that countdown.

Dan (40:32):
I was really impressed I was able to do that math in my
head on the fly.

Courtney (40:35):
That was pretty good.

Dan (40:36):
That was pretty pretty good.

Courtney (40:37):
Can't math it to tell you if you were wrong, so I'm
just gonna go with it.

Dan (40:40):
Great.

Courtney (40:41):
Yeah.

Dan (40:41):
Yeah.
So ABR was a really fun time.
And again, thank you to theMinnesota Craft Brewers Guild
for giving us passes so we cango and have a really, really
nice time and get around andtalk to people.
It's a big guild fundraiser,and I think the breweries in the
Minnesota Craft Brewers Guildare doing doing great things.
And we also had some MinnesotaBreweries win some hardware

(41:02):
while we were there at the GreatAmerican Beer Festival in
Denver, Colorado.

Courtney (41:06):
Yeah.

Dan (41:06):
We had two gold medal winners.
It was Lupulin Brewing fortheir Oktoberfest Martin style
beer.
And it was NorthboundSmokehouse and Brew Pub won gold
for their icebox.
The second year in a row thatthey've done that.
And then Black Stack Brewingwon a bronze for their Slopes
French Pilsner.
And Prize Brewing won a silverfor their raspberry sour idol

(41:31):
forest.
I don't know exactly what thename is, but that was the beer.
So not bad for Minnesota to winsome awards.

Courtney (41:38):
It was actually kind of fun to be at the festival
when this was happening becausepeople would start talking about
Did you hear?
Did you hear?

Dan (41:44):
Yeah, that was really exciting.
Yeah, it was fun to run into.
Jeff was at ABR.
Andy from Northbound was out inDenver.
And I stopped by Northboundlast or no, two days ago.
What day is it?
It's Saturday.
I was there on Wednesday.
Yeah, that's it.
A couple days ago.
They got this.
I had to hear the story of himgoing up on stage and accepting
the medal.
So it was kind of fun.
That's so exciting.

(42:04):
It's kind of a funny story.
But yeah, it was good.
I'm really proud.
You know, anytime Minnesota, aMinnesota brewery wins an award,
it's pretty exciting and verywell deserved.

Courtney (42:13):
Absolutely.

Dan (42:13):
They don't just give those things away either.

Courtney (42:15):
No.

Dan (42:15):
You have to be a really good beer.
I mean, we're we're at Arbiter.
They have they have a goldmedal for their haha pills.
They also they've also won aWorld Beer Cup gold for their
haha pills, which is really hardto do.

Courtney (42:26):
So yeah, I love that.
And I I love like I've met someof those people now.
And they're just really nice,really good people, and it's fun
seeing them recognized fortheir work.

Dan (42:35):
Yeah, and for the most part, I would say that brewers
are pretty humble people.
Like Aaron from here is veryhumble.
I I brewers don't, I I said forthe most part, it's always the
exception.
I mean, a lot of the ones thatI I know, they're very, they're
very humble and they're they'relike, no, it's the whole team
and everything.
It's like, you know, you couldjust you could be a little
braggadocious about this.
This is your beer.
This is your beer.

(42:56):
And yeah, it's a group effort,obviously, but came up with the
recipe and did it.

Courtney (43:02):
You made it happen.

Dan (43:02):
Good stuff.

Courtney (43:03):
Yay, Minnesota.
Yeah.
That's very exciting.
Dan, you also had uh a yaymoment earlier this week because
you had a break.

Dan (43:10):
I got the wordle in two.
It was amazing.

Courtney (43:15):
I've had kind of good days.

Dan (43:17):
Yeah, I so I um I brewed a beer.

Courtney (43:20):
Just say that again.
Say it again.

Dan (43:21):
I brewed a beer with Josh at Heavy Rotation.
It's going to be a Belgian DarkStrong.
And it's uh I it's a greatstyle.
So Belgian Dark Strong, akaBelgian Quads are a Belgian
style of beer, obviously.
Kind of always always likedbeers from Heavy Rotation, even
before I kind of got to knowJosh.

(43:43):
And Josh is a he's just a greathuman being.
Let's just start off there.
On Thursday, when I was brewingthe beer, he was really patient
and took the time to explainkind of every step of the way.
I have a rudimentaryunderstanding of the brewing
process, but every brewery is alittle different.
So heavy rotation is on thesmaller end of the scale.

(44:04):
There you have a three and ahalf barrel brewhouse.
I've brewed on a coupleprofessional-sized brew houses.
I brewed a beer up at Lupe.
I actually brewed two beerswith Lupeelin many years ago on
their 10-barrel system.
And then through Brewing ChangeCollaborative, we brewed a beer
at Modest on their mash filtersystem, which was really big.

(44:25):
And then way, way, way, way,way back in the day, back when I
used to write for a differentbeer blog that no longer really
exists, although they stilloccupy internet space.
I, with Eric, who I also brewedthe beers at Lupulin with,
brewed a very small batch ofbeer.
I think it was one barrel.
So 30 gallons of beer.
It was an oatmeal milk stout.

(44:46):
Ooh.
Or no, it was a just a milkstout.
There's no oatmeal.
It was oatmeal.
Why don't I keep saying that?

Courtney (44:51):
You really wanted to go.

Dan (44:52):
I got a wire cross.
I'm like, maybe I had oatmealbefore I went and brewed it.
It was a milk stout that EricWentling had won awards with
when he homebrewed.
And we brewed it with DerekBrown at the time, who was the
head brewer at Tin Whiskers,R.I.P.
Tin Whiskers.
I do miss that place.
And we brewed it.
It was a we call it a MarchMole stout.
So we put uh ancho chilipeppers in the beer.

(45:12):
And it turned out real nice.
I want that.
It was so good.
It was very akin to this gochustout.
Kind of that same kind of aconcept.
At Lupulin, the beers webrewed, we brewed a Belgian
dubal and a Belgian triple.
The dubal, they actuallyentered in Great American Beer
Festival in 2017, which is how Igot to go out there with Eric.

Courtney (45:31):
Oh, that's so cool.

Dan (45:33):
They got us brewers' passes.
Man, I I'm a brewer, Dan.
I will.
No.
They I I'm good at good atpouring the grain in, good at
stirring the grain.
And but I don't understand.
I was sitting there when givingJosh some ideas, but like he
formulated the entire recipe.
When I got there, he hadeverything all set up.

(45:54):
All the the the beer mise andplas.

Courtney (45:57):
Yeah.

Dan (45:57):
So he got Belgian candy sugar, several different types,
got Belgian candy sugar syrup,had all the all the grains ready
to go.
There were a bunch of differentgrains in there.
Um and he's like, go ahead andtaste the grains as you want,
see what, see what they're like.
And just a really fun time.
Uh Mahat also came up and hungout.
So the three of us just likehung out for the morning and
just had a good time.
And so that beer is probablygonna take four to six weeks to

(46:20):
kind of ferment and be ready.
And when it does, uh, we'regonna do a live show of a
one-pint stand up at HeavyRotation, and it'll be a beer
release party.
And I'm very excited about it.
I I love that style.
It's a style that you don't seevery often.
I think when people hearBelgian beers, that's very
polarizing.
Unfortunately, there's a lot ofbreweries that do Belgian beers

(46:42):
not very well.
And so I think that's also areason why people don't seek
them out uh like they used to.
Um I'm pretty I'm prettystoked.
And and again, I want to thankJosh and Ken from Heavy Rotation
for wanting to kind of partnerup.
And I think it's really it'sreally fun.
So we'll we'll see how it turnsout.
I know it's gonna be goodbecause Josh came up with a

(47:03):
recipe and his beers are great.

Courtney (47:05):
So I really wanted to skip out on work on Thursday so
I could come up and just watchall of this.

Dan (47:10):
It was a good time.

Courtney (47:11):
Instead, I was just watching the videos that you
were posting on Instagram ofwhat was happening, and you,
Dan, you just had such a happyface.
Like that looked, you lookedlike you were having an amazing
time.

Dan (47:22):
Oh, yeah, it was very fun.
And and so one little new thingI I learned is and so Josh
learned this from Tom Berg,R.I.P.
Tom Berg.
Tom Berg positively affected somany people in the Minnesota
brewing industry.
Tom had this thing when he wasbrewing, a collab.
He'd take some of the wort outof the kettle once it was hot

(47:42):
and mix it with a littlewhiskey.
So we we had uh we had a worthot toddy with the wort from the
beer that we brewed.
So that was pretty gosh darngood.
I think I might uh I'm I wouldrecommend that to brewers who
are listening.
Give that a try.
It's uh it's alright.
It's yeah, we had a nice time.

Courtney (47:59):
So when am I gonna see this on the menu somewhere?

Dan (48:01):
Well, it's uh it's it'd be tough to be on the menu, but
like if you're at a brew day,you have whiskey.
Be like, hey, let's make a makea hot toddy here.
So that was pretty fun.
And neat of course Tom wouldcome up with such a such a good
idea.
Uh you know, so many people, somany people miss him, myself
included.
So yeah, so the the the brewday was a success.
It was a lot of fun.

Courtney (48:22):
I'm really excited to see, to taste, yeah, to drink
what you guys came up with.

Dan (48:27):
Yeah, and there's Josh said there's a chance that that
might be on tap at my holidayparty.
So that's also very exciting.

Courtney (48:35):
So it's all happening.

Dan (48:38):
Everything's coming up, Millhouse.

Courtney (48:39):
There we go.
Yeah.
Well, Dan, I think that wrapsit up for us today.

Dan (48:44):
Yeah.

Courtney (48:45):
Where can people find you?

Dan (48:46):
You know, if you're looking to find me, you can search a
one pintstand, and I'm onInstagram, Facebook, Twitter,
Blue Sky, Mastodon, and TikTok.
And if you want to read mywritten content, you can go to
a1pintstand.com, find myarticles, find the list of all
the podcast episodes, and listento your heart's content.

(49:07):
That's where that's where itall is.

Courtney (49:09):
All the things I still don't know what Mastodon is.

Dan (49:11):
Yeah, you know, one of my Patreon supporters requested
that I do a Mastodon thingbecause that's his like
preferred.
So I'm like, okay, well, Igotta start a what is it?
It's like it's like anoffshoot.
Remember when like Elon Muskbought Twitter and a bunch of
people left Twitter?
Oh, yeah, yeah.
So it's like a it's like a bluesky or just another social
media platform.
I don't know because I cannever it's not in my rotation.

(49:33):
I I found myself going to BlueSky a lot because that's where a
lot of the beer writers that Ifollowed on Twitter went.
Yes.
So they went to Blue Sky, sobut yeah.

Courtney (49:41):
I'll have to check that out.

Dan (49:42):
Where can people find you, Courtney?

Courtney (49:43):
Well they have to.
Yeah, that's that's really it.

Dan (49:48):
Oh, speaking of which, Grunge Unplugged is gonna be
playing up at Heavy Rotation.
They're up at Heavy Rotation alot.

Courtney (49:54):
They're gonna be up there for Halloween, and then I
think they have a grunge missthat they're doing at Heavy
Rotation.
I mean, there's some other,there's a lot of other places
they're playing in the city.

Dan (50:03):
Courtney has all the dates.
She's uh taking out afive-subject notebook and it's
filled to the brim.
Sing uh college ruled,everything.
Got the dates, the locations,the times.

Courtney (50:11):
Except now there there was eye contact made.
I talked to Willard.
I'm gonna go to the house.
Now you're the beer lady.

Dan (50:16):
Now you are on a government watch list.

Courtney (50:18):
I'm gonna be hiding in the corner, so you're not
actually gonna see me there.
I will be hiding.

Dan (50:23):
Don't worry, I got a plan.
Uh I told a student one timethat I'm like, I one time I went
to a wedding reception with mywife uh for one of her one of
her co-workers, and I wasn'tsuper duper thrilled to go, and
I brought a fake mustache.
Oh and so I put it on after theceremony at the reception.
I went up to the bar and put iton and came back like nothing
happened.

(50:43):
And she looked at me like shewanted to kill me.
And her coworkers were lookingat me, they're like, has he had
a mustache the whole time?
And it was a really fun socialexperiment.
So I have a bunch of mustaches,fake mustaches.
So you can.
Can I borrow one?
Yeah, you can just borrow that,go incognito.

Courtney (51:00):
Can I borrow one for a mustache and then like two for
eyebrows?
Sure.
Is that a thing?

Dan (51:05):
Yeah, you could definitely do that.

Courtney (51:06):
We've got it's it's Halloween, it's a plan.
It's a plan.

Dan (51:08):
Yeah, that's right.

Courtney (51:09):
Yeah, the Halloween one should be easy.
I can just put a full-own maskon.
Let's do the mustache thing forGrungemus.

Dan (51:14):
Yeah, that sounds good.
We'll do it.

Courtney (51:15):
I like this plan.
This is this is feeling a lotbetter.

Dan (51:18):
Yeah.

Courtney (51:18):
I like being incognito.

Dan (51:19):
Yes.

Courtney (51:20):
So you can find me on Instagram at the brewery
adventure.
Make sure you put the in frontof Brewery Adventure.
Otherwise.

Dan (51:28):
Can I ask a weird question?
Yeah.
What happens if you what isbrewery adventure?

Courtney (51:32):
I don't know, but it's not brewery.
Okay, okay.
It's not us.
All right.
It's it's a differentadventure, Danny.

Dan (51:37):
Just a couple schmoes.
Doing a beer brewery adventure.

Courtney (51:41):
Maybe they want to hang out with us.

Dan (51:42):
Well.

Courtney (51:42):
I should check on that.
I'm gonna check on that.
Next episode, I will havechecked on that.

Dan (51:46):
Let's hope they're not Dahmer like.
Oh, it could be, you know.
You never know.

Courtney (51:50):
Dan, you're making some anxiety kick in right now.
Uh-oh.
I'm not maybe this reaching outto them thing is not a great
idea.

Dan (51:55):
If we do it, we'll have to be wearing our fake mustaches.

Courtney (51:58):
Yeah.
Yeah, yeah.
Fake mustaches and fakeeyebrows.
Yeah.

Dan (52:01):
Or I could just shave mine to make it look like I'd
naturally have two.
But that's another story foranother time.

Courtney (52:06):
You don't have a unibrow.

Dan (52:08):
Well, that's kind of you to say.
It's because we're in lowlighting.
It doesn't shimmer like it.
Anywho.

Courtney (52:15):
Instagram at the brewery adventure.
Or you can go to thebreweryadventure.com or email
me, Courtney atthebreweryadventure.com.
Those are all the places.

Dan (52:27):
Yes, all the places.

Courtney (52:29):
Dan, your beer's empty and we need to go get you a new
one.

Dan (52:31):
Yes.
Sounds good to me.
Well, this has been fun.

Courtney (52:34):
This has been fun.
Thank you.
Thank you, Arvider, who hostedus even though they didn't
realize it.

Dan (52:39):
Yeah, that's right.
That's the nice thing.
When you plug in, you get yourmixer going, you look official.

Courtney (52:44):
Yeah, we look super official over here.

Dan (52:45):
We do.
We've got head headphones onand everything.

Courtney (52:47):
I'm sure they're excited to have us here.

Dan (52:49):
Yes, all right.
Good times.

Courtney (52:50):
All right, that is it for us.
You can catch us next time onthe Brewery Adventure.
Cheers.
Cheers.
Still kind of a bulk link.

Dan (52:59):
And that's bad luck now.

Courtney (53:00):
Like start over now.

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