Pints & Pickles

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Come hang with Courtney and Craig as they hop between breweries, search for the perfect PickleFest, and spill secrets on mastering the ideal beer flight order. For a bonus, Craig shares a brewside chat with James, the owner and head brewer of Craft Mountain Brewing in Bailey, CO.

EPISODE BEERS:
Courtney: Tonka Weiss, Hefeweizen (Boom Island Brewing)
Craig: Handle Barley Wine Series 7, Barleywine (Grossen Bart Brewery)

LINKS:

• Pantown Brewing - St. Cloud, MN
•  Bad Habit Brewing - St. Peter, MN
•  Lakefront Brewery - Milwaukee, WI
•  Craft Mountain Brewing - Bailey, CO
•  Forgotten Star Brewing - Fridley, MN
•  Insight Brewing - Minneapolis, MN
•  105 West Brewery - Castle Rock, CO
•  Goat Patch Brewing - Colorado Springs, CO
•  Wynkoop Brewing - Denver, CO
•  Mash Mechanix Brewing - Colorado Springs, CO
•  Courtney’s Untappd
•  Craig’s Untappd

You can contact us by going through our website at https://thebreweryadventure.com or by sending us an email at [e-mail] or [e-mail].

You can also take a quick visual look at the breweries we visit on our Youtube channel! https://www.youtube.com/@TheBreweryAdventure

Episode Transcript

Courtney (00:00):
Wait, I don't know where I'm starting.
Welcome to the BreweryAdventure.
I'm Courtney.

Craig (00:15):
All right, ready?
Courtney, in three, two,

Courtney (00:18):
one.
Welcome to the BreweryAdventure.
I'm Courtney.

Craig (00:21):
And I'm Craig.
Here to dive into the world ofyour local brewery.

Courtney (00:25):
It's not just about the beer.
It's about the vibe, thepeople, and the stories behind
every taproom.

Craig (00:30):
From small neighborhood spots to big bustling brew
houses, we'll bring you alongfor the ride.
So, Courtney, ready?
So

Courtney (00:36):
grab a pint.
I thought we were doing thispart together.

Craig (00:39):
Okay, ready?
One, two, three.
Grab a pint

Courtney (00:42):
and join us on the

Craig (00:43):
Brewery Adventure.
Cheers! I don't know how that'sgoing to go together, but we'll
soon see.
Courtney, that's a brand newintro as well.
Look at you.
You're coming up now in theworld with a new intro, the
whole lot less,

Courtney (00:58):
you know.
I mean, you came up with abrand new intro, and it's
lovely.

Craig (01:01):
We both did, because we just thought, you know what, the
last one's, it's a bit too longmaybe, you know what I mean,
long in the tooth, and we needsomething more personal, more
vibrant, more what you'reactually about, Courtney.
This is about you more thananything else.

Courtney (01:14):
Well, I don't I don't know about that.
I'm going to work on our timingfor this next time, and I
promise I'll be better preparedwhen you're like, three, two,
one, go.

Craig (01:22):
Fair enough.
Fair enough.
Courtney, before we start, whatare you drinking?
What you drinking, girl?
Oh,

Courtney (01:28):
I have this lovely Crowler from Boom Island of
Tonka Weiss.
It is a Hefeweizen.
It is one of my favorite beers.
I love it.

Craig (01:37):
You're going to crack it

Courtney (01:37):
open?
I do have my silly thing toopen

Craig (01:40):
it again.
It's not silly.
It's not silly.
Oh, you're not going to use it?

Courtney (01:44):
No, I didn't have great success with it last time.
I can't do it.

Craig (01:49):
Oh, you splattered it all over your chest.
Anyway, lucky this is anaudio-only podcast.
That's what I'll say.

Courtney (01:56):
I'm really good at opening beer,

Craig (02:01):
everybody.
Wow, wow, Courtney.
No wonder.
All I'll say is no wonder youtry to get picked up every time
you're at a bar when you sprayit all over yourself like that,
just saying.
Anyway, how does it taste?
How does it taste, Courtney?
How does it taste?

Courtney (02:14):
The part that splashed in my mouth already is pretty
good.

Craig (02:17):
Yeah, yeah, it's good.

Courtney (02:18):
Yeah.
Have

Craig (02:19):
another sip.
Have another sip.
Tell me.
Tell me.
Tell me.
How did you go?
Oh,

Courtney (02:24):
just as good as when I get it on tap.

Craig (02:25):
Courtney, you're drinking out of the can.
I

Courtney (02:28):
know.
I had to.
I had

Craig (02:31):
to.
I made a mess.
What about the rat poo,Courtney?
What about the rat poo?
Well,

Courtney (02:35):
I probably just had a side of

Craig (02:37):
rat poo.
You know from last episode,Courtney, how we discussed the
rat poo.
Oh, listen to that.

Courtney (02:45):
I'm spilling it on the floor also.

Craig (02:47):
Of course you are.
I'm

Courtney (02:48):
a professional over here.

Craig (02:49):
Yeah, I know, right?
I know.
No, we'd We discussed that lastepisode, Courtney, how you said
like, you know, oh, you can'tdrink from a can because of the
rats and stuff.
And I'm like, well, hang on.
You pour it out of the can andthe pour goes over that same lip
that you put your lips on.
So anyway.
I've

Courtney (03:05):
thought about this many times since you pointed
that out.
I've kind of like in my headcursed your name like, oh,
Craig, why do you have to tellme that?

Craig (03:13):
Because I speak of the truth, Courtney.
I speak of the truth.
Meanwhile, I am drinking thisone here from, it's a Handel
Barley Wine Series.
It's a vintage 2020.
Yes, vintage 2020.
It's a barrel.
It's a barrel age, right?

Courtney (03:29):
You got fancy beer.

Craig (03:31):
I got fancy beer.
It's in a bottle, though.
It's in a bottle.
So it's not a can.
It's in a bottle.
That's okay.
I do have my bottle opener withme.
It's from Gross and Bart Brew,which is exactly where I'm
located right now as we speak.
And if you can't hear by myvoice, I've already had a
flight.
I'll just say that.
The episode on Gross and Bart,we will talk about that next
episode, not this one.

(03:51):
because it's too late now totalk about it.
So anyway, I'll open this one,shall I?
This time it's going to be doneby a bottle opener.
See how it sounds reallydifferent for the bottle opener.

Courtney (04:00):
This is the

Craig (04:02):
first.
Nice.
Oh, hang on.
Oh, there you go.
Popped it up.
There's no fizz.
There's no splat.
There's nothing else.
But I'll have a sip.
Oh, Courtney.

Courtney (04:15):
Oh,

Craig (04:16):
I

Courtney (04:17):
wish I'd taken a picture

Craig (04:18):
of that.
Oh, Courtney.
If I finish this, I'll let youknow now.
As I drink this throughout theepisode, you'll hear my voice
slowly start to slur more andmore.
Wow, that is really good.
But really deep and thick withactual...
The

Courtney (04:41):
happy Craig noises.
Wow.

Craig (04:43):
English barley wine, malt forward featuring spelt and
enriched by a three-hour boil tocreate notes of toffee, raisin,
and bread crust.
Strong ester character similarto bananas flambé.
Oh.
Yeah.
All I got was like, this isheavy.
This is a 9% or so.

Courtney (05:03):
We're both having kind of like bananas.
Like banana and clove and myhalf a bison, and there

Craig (05:09):
we go.

Courtney (05:10):
We're so coordinated.

Craig (05:11):
B-A-N-A-N-A-S.
But anyway, that's a good song.
I told you this would start offreally bad.
Okay, Craig,

Courtney (05:19):
we do need to catch up on something.

Craig (05:20):
Yes, we do.
What do we need to catch up on?

Courtney (05:23):
On our last episode, we talked about the order in
which we both end up drinkingflights.

Craig (05:28):
Yes.

Courtney (05:30):
I had a little bit of a talking to by my friend Dan
from A One Pint Stand.
Hi, Dan.
And Jesse from Boom Island.
Hi, Jesse.
Who both told me separately,you guys are doing this all
wrong.

Craig (05:44):
So reflect there, Courtney.
First and foremost, if peoplehaven't listened to the last
episode, what did we talk about?
What was the order you'retalking about?

Courtney (05:51):
We both talked about how we start with a sour.
Yes.
And we kind of get intowhatever and end up with like a
porter or a stout or somethingat the end.
And we both like, I thinkthat's how I've always done my
flights.
That's apparently how you doyour flights.

Craig (06:08):
Yeah.

Courtney (06:08):
But Craig, we need to change our ways.

Craig (06:11):
Tell me.
Tell me what the beer expertsactually, because I'm not a beer
expert.
I just like drinking.

Courtney (06:16):
I'm not either.
But

Craig (06:17):
I

Courtney (06:17):
have beer expert friends.

Craig (06:19):
Fair enough.
Fair enough.
What do your beer expertfriends

Courtney (06:22):
say?
All right.
Just like a general, likewithout getting too detailed
about it, general rule of thumbis you want to start with a beer
that is...
low in ABV and is not superbittery, doesn't have a lot of
hoppiness to it, and doesn'thave a lot of acidicness like a
sour would.
So you want to start withsomething that doesn't have a

(06:46):
lot of flavor.

Craig (06:46):
They want to start with an ale.
Low ABV.
They want to start with thelightest ale that the brewery
has.

Courtney (06:52):
Because if they can't make that, if they don't do that
well, chances are the otherbeers aren't going to be done.

Craig (06:59):
Fair enough.
Fair enough.
I understand that.
I understand that get going?
And then what after that?

Courtney (07:04):
So you kind of work your way up.
You work your way up by ABV iskind of, again, a general rule
of thumb because it most of thetime works.
If you're going to throw a sourinto the mix, you kind of want
to be careful where that lands,just remembering that it is
going to be a punch of flavor.
And if you, they likened it, Ithink Dan likened it to a
speaker system.

(07:24):
If you have that sour too earlyon, it's like blowing out a
speaker.
Your taste buds are kind oflike shot after that and things
aren't going to taste the same.

Craig (07:34):
But if

Courtney (07:37):
you want to reset, I think somebody at one point had
said smell coffee beans or dosomething like don't do that.
That's also a very strong smelland it's not going to be a
reset.
If you want to reset, smellyour skin.
Smell your

Craig (07:51):
own skin, like your arm.

Courtney (07:53):
Smell your arm, smell your hand.
Smell

Craig (07:56):
you.
If you're going to smell yourown skin, Courtney, nine times
out of ten, the beer Thebartender is not going to come
back at you with any like, youknow, they can look at you and
go, oh, he or she's weird.
We're not going to get back tothem again.
I

Courtney (08:09):
mean, right now my skin smells like beer because I
spilled all over myself.

Craig (08:13):
That's true.
That's true.
I don't know.
That's a good reason.
Hang on.
I'll have a listen.

Courtney (08:17):
Yeah.

Craig (08:20):
Hang on.
Now I have a sip of my beer.

Courtney (08:22):
Yeah.

Craig (08:24):
It's still as strong as it was the first time I drank
it.
Okay, so that's a good tip,though.
This is good tips, yeah, yeah.
But

Courtney (08:33):
try it.

Craig (08:34):
Try it next time.
Have a sniff of your own skinin between the different types
of brews, yeah?
And then what after that?
Just basically go up as perABV.

Courtney (08:41):
Yes.
Not the style.
Generally go up by ABV, butalso keep in mind, again, a sour
is going to be very acidic, andyou don't want to have that
super early, that kind of thing.

Craig (08:52):
Wow.
Wow.
Interesting.
Interesting.
been drinking all wrong.
I'm going to have to go back toevery single brewery that I've
been to and start again.
Yep, redo.
You get

Courtney (09:02):
a mulligan.

Craig (09:03):
A full redo.
A full redo.
I like it.
I like it.
Wow, there you go.
I'll be honest with you, ifyou're a listener out there,
trust that more than me orCourtney because I'll be honest
with Courtney and like yourselfas well, we aren't beer experts.
We just know what we like.

(09:23):
We know what we don't like, andwe know what we like to drink.
But at the same time, and asyou said before, this podcast
itself is more about theambiance of the breweries, the
going into the brewery andhaving an adventure, the brewery
adventure.
Yes.
Not the, what's the best beer?
It's not that podcast.

(09:44):
It's the brewery adventurepodcast.
So that makes sense, Courtney.
Yeah.
Very cool.
Very cool.
I like that.
You know what?
I'm going to sniff my own skinevery single time.
I'm going to sniff my And letme see how many bar beer tenders
come up to me after me and go,what the hell are you doing?
I was told to do this from anexpert.

(10:05):
They said to smell your ownskin.
So I smelled my own skinbefore.
And let's see if I get kickedout or if I get offered a glass
of water instead.

Courtney (10:17):
Or maybe they look at you and they're like, this guy's
a professional.

Craig (10:21):
Well, I doubt that.

Courtney (10:24):
It could happen.

Craig (10:25):
Oh, yeah, but no.
But anyway, it sounds good.
Sounds good, Courtney.
So thank you.
Who was that?
Was it Dan from?

Courtney (10:32):
That was Dan from a One Pint Stand.
One Pint Stand.
And Jesse from over at BoomIsland, whose beer I'm drinking
today.

Craig (10:39):
Oh, nice, nice.
And I do follow now, One PintStand Dan as well on Instagram
too.
So if you don't follow One PintStand Dan on Instagram, you
should because, yeah, by thesounds of it, he has all the
information, the real stuff.

Courtney (10:53):
He's got the beer knob.
Yeah,

Craig (10:55):
the beer knowledge.

(11:18):
to you up to the last couple ofweeks.

Courtney (11:27):
I have been going to a bunch of event things the last
couple of weeks because it justseems like it's event season
right now.
Yeah.

Craig (11:34):
Well, Minnesota it is.

Courtney (11:35):
So the last two weekends specifically, I've gone
to two different pickle fests.

Craig (11:41):
What?

Courtney (11:46):
Pickle fest.

Craig (11:47):
Pickle fest, yeah.

Courtney (11:48):
Yep.
I love pickles.
And there was a brewery up inSt.
Cloud doing a pickle fest oneweekend.
And then this last weekend,there was one here in the Twin
Cities area.
doing another Pickle Fest.
So I unfortunately was a littlebit disappointed by both of
them for very different reasons.
But I feel like you shouldnever turn down going to a

(12:10):
Pickle Fest.

Craig (12:11):
This is true.
And I'll be honest with you.
Obviously, I'm from Australia.
I'm not from America.
And there's less pickle forwardin Australia.
It is really much a lot lesspickle forward.
I'm sorry.
We don't have the whole PickleFest like you do in America.
And so I have tried my owndifferent, you know, I will not
pass up a pickle beer, a picklesour, that sort of thing too.

(12:32):
Like I had one today and it wasquite delicious.
But in saying that, Courtney, Ibought a four pack of this
pickle sour that I still havethree of in my van because I
didn't like it.
It's from Distilled Brewery andit's a dill pickle sour beer
made with sucker punch picklebrine.
Wait,

Courtney (12:52):
I've had that.

Craig (12:53):
You've had that one?
Wow.
It's a...
I

Courtney (12:56):
have some of that in my refrigerator, except the
label's red.

Craig (12:58):
Oh, yeah, no, no.
But it's

Courtney (13:00):
the same brewery.

Craig (13:01):
Yeah, no, I was like, I didn't even finish one can,
Courtney.

Courtney (13:05):
Craig, when you come back to Minnesota, you can bring
that with you, and I'll tradeyou for other beer.

Craig (13:11):
I will.
We'll do a beer swap.
I'll give it to you.
I'll give it to you, Courtney,free of charge on me, like the
whole lot, just to get it out ofmy fridge.
But anyway, I will say that,Courtney, I am not against a
pickle beer.
I do like pickles myself.
I enjoy a good pickle.
I enjoy a good And not just thedill pickle style either.
I'm talking about pickles onbread and sandwiches and

(13:31):
different things.
I'm an all-over pickle sort ofguy, but this one here was just
too much for me.

Courtney (13:39):
I will drink straight pickle juice.
I've drank straight picklejuice.
Don't get me wrong.
I want pickles.

Craig (13:46):
Don't get me wrong.
I drink straight pickle juiceas well.
There's not a problem to dothat.
But as a beer, I don't know.
I don't know.
I'm still...
The jury is out.
So tell me, Courtney, in Thepickle fest that you've been to,
which one was it?
Was it at St.
Cloud?
Is that the one?

Courtney (14:02):
So the first one I went to was in St.
Cloud.
It was at Pantown Brewery.
That was the first time I'dbeen there.
I was super excited to go.
I maybe got there a little bitlate and caught like the very
tail end of the pickle eatingcontest.
But I was still, there werelots of people there.
I was super excited.
I go inside because I knew thatthey had like special pickle
beers for the event.

(14:23):
So I'm waiting patiently inline.
And there was this guy whostarted on my left side, walked
right behind me, stood on myright side.
The people ordering in front ofus got done.
The lady looks and says, okay,who's next?
And she looks at me and the guynext to me.
I look over at him like, it'sme.

(14:43):
I'm clearly here before you.
He doesn't even look at me.
He just sidesteps right infront of me.
He puts in his order.
And then, Craig, then he verycasually turns around and looks
at me and wants to start askingme questions about who I'm
taking videos for and recordingfor because I've got my phone on

(15:04):
a little like handle thing.

Craig (15:06):
Yeah.

Courtney (15:07):
Like it was just nothing.

Craig (15:08):
Wow.
So is that the...
So if people don't know,Courtney and I, we do actually
have show notes.
And so in the show notes aswell, it says Picklefest at
Pantown St.
Cloud.
And then, Courtney, I thoughtthis was actually a type of beer
that you actually consume.
But no, this is an experience.
And the experience is jerk inline.

(15:31):
I like it.
I like

Courtney (15:33):
it.
It was the jerk in line.

Craig (15:34):
And let's be honest as well.
It doesn't matter male orfemale.
Forget about any sexism orwhatever.
Get in line, people.
There is always a line.
You should know where the lineis.
Be courteous and to everyonearound you too.
So, wow, Courtney.
I don't like that.

Courtney (15:51):
It kind of just set the tone and it still kind of
annoys me.
It's rude.
It's so rude.

Craig (15:56):
It is.
It

Courtney (15:57):
is.
I did get my beers and they dida spicy dill pickle.
They did a regular dill pickle.
They did like a pickle lemonadeseltzer thing that I wasn't a
super big fan of.
And then regularly on tap, theyhave like a, they call it the
Caesar.
It's a Bloody Mary beer.
It was super, like the Caesarand the spicy dill pickle, super

(16:22):
good.

Craig (16:24):
See, I'm not a spice fan.
I can't do spice.
I am so good.
So I am so like, you know, wecall it in Australia like a wuss
or a pussy or like, you know, Ilike flavor.
I don't like, I can't do heat.
I can't do, even to the pointwhere I've been out with Joshua,
the geocaching vlogger as well.
Yeah.
Him and I, Josh go out a fewtimes and he loves a Bloody

(16:45):
Mary.
Well, we got this one BloodyMary at this one time.
I'm like this, this thingknocks your head off.
I couldn't even finish it.
It was so hot.
But here's a tip for you aswell.
If you get a Bloody Mary, thenyou know, it's going to be quite
spicy.
then get a lager chaser.

Courtney (17:00):
Yes,

Craig (17:01):
always.
A plain beer lager chaser.
That was a tip from Josh.
He gave me that tip as well.
I'm like, you know, that kindof settles that heat from the
Bloody Mary as well.
And it's beer related toobecause you've got to get a
lager.
It's got to be a lager.
It can't be too hoppy.
It can't be any flavors.
It's got to be plain, old,Coors Light, Miller Light,

(17:22):
whatever it is you like todrink.
I know, right?
I'm swearing now on thispodcast by the sounds of it, but
anyway.

Courtney (17:29):
It's fine.
It's fine.

Craig (17:30):
That's pretty cool.
So that was Pickle Fest in St.
Cloud, Courtney.
That was Pickle

Courtney (17:34):
Fest.
I drank my beers.
I went outside to kind of checkout.
They had some vendors and someother events that were going to
be happening.
But by the time I got outside,like two out of their four
vendors were packing up andleaving.
One of them was the pickle icecream lady.
So I didn't even get pickle icecream.
Oh,

Craig (17:51):
no.

Courtney (17:52):
What's

Craig (17:53):
pickle ice cream?
You got to get back and try

Courtney (17:54):
that.
Pickle flavored ice cream?

Craig (17:56):
I mean.
Wow.
I mean, look, I'm not a smallguy.
Like I could lose a few pounds.
I'll be honest with you.
So ice cream in general for mesounds delicious.
But I don't know.
about this pickle flavor?
I don't know.
I don't know, Courtney.

Courtney (18:09):
I was all ready to try it.
I bet

Craig (18:12):
you

Courtney (18:13):
were.
I just kind of felt like mytime there was done.
I had really good beer.
I was kind of annoyed by thesituation.
It was fine.
I was all the way in St.
Cloud, which is like an houraway from here,

Craig (18:25):
so

Courtney (18:25):
I looked up other breweries in the area.

Craig (18:28):
Oh, yes.

Courtney (18:29):
Craig, I found a great one.

Craig (18:30):
Oh, what was the great one?
Tell us about the great one,Courtney.

Courtney (18:35):
I went to I went to Bad Habit in St.
Joseph, which was pretty closeto where I was in St.
Cloud.
That one, not having an eventthat day, still packed full of
people, but it was like such agood vibe as soon as you walked
in the door.
Like I walked in the door andall of my annoyance from earlier
in the day, like it was justgone.
I sat at the bar, got anotherflight.

(18:58):
I ended up sitting next to thiscouple from South Dakota.
They were in almost, I thinkshe might be retired and he was
almost ready to retire.
They sit down next to me and hepulls out this beautiful
leather bound journal.
And he, he, yeah, it, it wasreally, it was really a nice

(19:19):
looking journal.
Like I, it was so cool.
He asked, he, he orders hisbeer from the beer tender and
then asks like, Hey, would yousign this book?
So I'm watching all of thishappen.
And she like goes and she signsit and she slides it back over
to him.
And I'm like, what, what'sthat?
What do you do?
So I spent like...

(19:42):
an hour and a half talking tothis lovely lovely couple they
take this this journal with themto all the breweries that they
go to they've traveled allaround the united states on each
page they put a sticker fromthe brewery that they're at and
they get people at that breweryto sign it to just kind of like
mark their experience there soit's it's like looking at a
yearbook people have writtenthese lengthy entries in there

(20:05):
um he's he's put notes in likelittle notes about maybe what
beer he had or things that hetalked to people about while he
was there so we paged throughthis journal and he had memories
and stuff that he pointed outfrom each place that was in
there.
It was, Craig, it was thecoolest thing.
It was such happiness.
It was so neat.

Craig (20:26):
So it was untapped but in physical version.
Kind of, yeah.
But it was.
It was about the

Courtney (20:34):
people.

Craig (20:35):
The only way your friends could actually view your
untapped book was in person.

Courtney (20:40):
In person.
Oh, wow.

Craig (20:42):
That's really old

Courtney (20:43):
school.
It was like a brewery yearbook.

Craig (20:44):
Yeah.
That is really, really cool andvery, very old school.
But, you know, you know me,Courtney.
I do love my untapped, andwe'll get to that very soon.
Yeah.

Courtney (20:53):
But I got to sign his book.
Oh, you did?
I got to put in a breweryadventure sticker, and I got to
sign it and write a littlesomething in there.
What

Craig (21:01):
did you write?
What did you write?
Well,

Courtney (21:03):
I have really bad penmanship, so I'm kind of
concerned he's not going to beable to

Craig (21:06):
read it later.
So tell me, if you're anythinglike me, growing up, my parents
always said that I should havebeen a doctor for my handwriting
because my handwriting reflectslike a fly with no back legs
has crawled across the page.
That's what it's like.
It's just dragged its assacross the page and that's what
you see is just literally afly's butt along the page.

(21:28):
So is that like yours as well,really?

Courtney (21:31):
Yeah, it's chicken scratch.
It's just scrawl.
I type everything.

Craig (21:36):
I don't ever write anymore.
You're always online.
You're a gamer girl.
That's what you do.

Courtney (21:41):
I can type faster than I can write why would I write

Craig (21:45):
exactly that's fair enough but the idea of a pen I
like that Courtney I like a veryold school it was like a
leather bound book as well

Courtney (21:52):
it like the whole thing was leather bound it had
like a little strap that wentaround it and like the paper
inside was just really nicepaper I love books like that
anyway it was just like theperfect book to pop out and be
like

Craig (22:08):
where all my

Courtney (22:09):
brewery stuff

Craig (22:09):
is can you imagine that Courtney like later on in life
when these guys have really justsettled down and they're in
their house and you know grandmagrandpa for instance as well
and their grandkids come overtheir grandkids are teenagers
and their grandkids find thisbook yes and they're like oh nan
and pop or grandma grandpa usedto love to drink some beer and

(22:30):
look at all the people they metwhile they're doing it that's
really cool yeah the

Courtney (22:35):
whole thing was just it was remarkable their
experiences and the stuff thatwas written in that book

Craig (22:40):
yeah see again so you you found that after the uh the
whole Picklefest issues that youhad.
My whole day changed.
And it was meant to be,Courtney.
So if your Picklefestshenanigans had been a different
story, then you wouldn't havelooked out for a different
brewery.
This is

Courtney (22:58):
absolutely

Craig (22:58):
true.
You wouldn't have gone to that.
You wouldn't have had thatstory with that couple with an
actual real, you know, leatherbound book.
And

Courtney (23:07):
we agreed on something that I think you agree with.
He phrased it very nicely and Iwon't remember the way he
phrased it, but going to thebrewery is not about the beer

Craig (23:15):
no

Courtney (23:15):
it's not it's about the people that you meet there

Craig (23:18):
correct that's always the way and that's always for me as
well Courtney and I'll behonest with you I just I just
spoke about that like 10 minutesago when I was before we
started recording because I wascurrently sitting at a brewery
in the parking lot right now aswe speak so because this is a
Harvest Host location but yeahabsolutely it's about the people
you meet it's not I mean thebeer is nice but at the end of

(23:40):
the day let's be honest the beergoes I think this is a good
quote from our good friend timminnesota boy when he said you
only rent a beer like it goes inand out i mean

Courtney (23:49):
he meant it in a kind of a different way

Craig (23:51):
it did but like but the beer only goes in and out
whereas the memories of thepeople will last forever so

Courtney (23:57):
yeah

Craig (23:58):
maybe

Courtney (23:58):
like you you've been to a bunch of breweries in the
last couple weeks i've been to abunch of breweries in the last
couple

Craig (24:02):
weeks

Courtney (24:03):
i remember the things that happened i don't
necessarily remember the beersthat i had unless i go look on
untapped

Craig (24:10):
again again I'll be honest, Courtney, you're doing
show notes as well.
I look at Untapped quite oftento see what I've drank, how I
drank it, and go from there.
But let's just talk about me inregards to a couple of things.
First and foremost, since wespoke, I went to Lakefront
Brewery in Milwaukee.
It's big.
It's bustling.
It's like a big food court.

(24:32):
There was no real, you know,you get your beer and then you
go back to the, there's no barthing, you know what I

Courtney (24:39):
mean?

Craig (24:40):
There's no, it was too big for me.
But the the beer was good.
So, and the food court was goodas well.
Like the whole thing was quitegood.
Like they had

Courtney (24:48):
multiple different like food menu options within

Craig (24:51):
there?
No, they only had the one.
Like they had a restaurant sortof style, but it was all
restaurant sort of style.
Milwaukee, it is as well.
Lakefront Brewery, it is on thelakefront.
So you can actually take yourbeer outside and sit on the
actual lakefront, which isreally cool.
Oh, that's

Courtney (25:06):
lovely.

Craig (25:07):
But if you do that, you can have a plastic glass only,
like a plastic cup.
So, you know, it's one ofthose, Courtney.
But anyway, that's LakefrontBrewery.
I'm going to move on straightaway quickly now because I've
got to spend more time on thenext one.
The next one that I went to,because I went from Milwaukee, I
drove all the way across toColorado.
That's where I currently amright now.
And I stayed, Harvest Hostlocation at Craft Mountain

(25:31):
Brewery in Bailey, Colorado.
Now this place, Courtney, issmall.
It's unique.
Real hometown vibe.
Great looking brewery.
Like it's a small, it's It's areally small brewery.

Courtney (25:44):
I love this already.

Craig (25:45):
Super nice locals.
Courtney, I sat at the bar,right?
Because obviously I'm a HarvestHost member, so I try and get
there early in the afternoon.
I'm 3, 4 o'clock in theafternoon.
I try and get there because Ilike to set the van up properly.
I go in.
I say I'm a Harvest Hostmember.
They say, yep, no worries.
Normally they go, you parkwherever you want, the whole
lot.
It's all well and good.
So I was there.

(26:05):
Yep, I ordered my flight ofbeer.
Everything was fine.
I saw this guy behind me, andhe was typing away at different
things.
There was no one else thereexcept for me and him.
I looked around.
I said, are you the owner?
He said, yes, I am.
And I said, oh.
You just

Courtney (26:18):
like, are you the owner?

Craig (26:19):
He's typing away like he's doing his spreadsheets,
Courtney, with, you know, thecomings and goings of the
brewery.
And yes, he was the owner.
And I said to him, I introducedmyself.
I said, look, you know, myselfand Courtney, we did a brewery
adventure podcast, blah, blah,blah.
And I said, I'd like to have aword with you on actual, like

(26:40):
actually recorded.
So do you want to flick to theAre we recording first right
now?
Yes, let's do it.
Let's get to the recording.
G'day, Craig, here live rightnow in the field.
I'm with James, who is theowner and the head brewer here
at Craft Mountain in Colorado.
Just out, what is it, west ofColorado?

James (26:57):
Yeah, I would say if you were to draw an equilateral
triangle between Denver and theSprings and you go west, it's
kind of just nestled in the, Iguess, technically foothills of
the mountains here.
We're not quite on the otherside of the continental divide.

Craig (27:09):
I will say, though, this is another, Courtney, this is
another Harvest Host location.
Again, another reason why I'mhere.
and of course, you know, I'mchecking my beers on the
untapped.
I've only had one so far out ofthe four, so that's okay.
I can still record legally.
Anyway, apart from that, I'm atan elevation of 7,700 feet.
Yep.
James, what does that actuallydo in regards to the making of

James (27:30):
the beer with the elevation?
Sure, that's a great question.
So as you go up in elevation,your boil temperature actually
goes down a little bit.
So we, I think today we wereboiling at, our temperature
probe said 195, but 197-ishdegrees is is about what we're
boiling at versus sea level is213, 215, something like that,
degrees Fahrenheit.
So dropping that temperature,you still get a good vigorous

(27:53):
boil, especially the dry air inColorado.
And so you still boil off allthe DMS and everything, all the
off flavors that you don't want.
But that's really the biggestimpact is hot side.
Your boil temperature is alittle bit lower.
As far as everything else goes,I mean, it's really not that
much of a difference.
I mean, maybe you're gettingthe water closer to the source

(28:14):
Like, we're just upstream fromCoors, so we get Coors water
before they get it.
So the minerality in our wateris great for lagers.
And you would class this as amicrobrewery, nanobrewery, what
would you class it?
Yeah, micro, nano.
It's so funny, the terminologygets thrown around all the time.
I wish the Brewers Association,which I know they have

(28:34):
definitions out there, if theywould just, like, push the
definitions.
We have a three-and-a-halfbarrel system, and we're
probably, this year, we'llprobably be putting out...
about, not quite three, about150 barrels this year and
hopefully we'll increase thatagain another 25% next year.
Nice, nice.

Craig (28:54):
Now I see as well with your taps themselves at the
moment, you're quite, I'd sayheavy on the IPA.
There's what, there's threeIPAs?
Yeah, we've got three

James (29:00):
IPAs up there right now.
Yeah, out of the eight taps.
We're hoping to get more tapsin the future.
It's just what came with thebrewery.
So I bought the brewery lastApril.
I've only been here a year anda half.

Craig (29:13):
Wow, wow.
So it's kind of It's kind ofquite new for yourself.
It's new for me,

James (29:16):
yeah.
It's been a huge sprint thelast year just to get into this
place, but I mean, our revenuereally shows that we're building
something really

Craig (29:23):
cool.
Now, I was talking to youbefore, and you were saying that
the locals here all know thisarea.
They always come and drinkitself as well.
Now, I'm a big fan as well ofthings being themed to the
brewery.
Now, we are actually in themountains.
It is the Craft MountainBrewery.
You do heavy winters here aswell, lots of snow, et cetera,
so it's a very campfire feel,and hence the reason with the

(29:43):
names as well.
You are very local, friendly,and I just had the first beer,
which is the Don's Rouge.
Tell me about the Don.

James (29:51):
Yeah, so the Don's Rouge is actually renamed one of our
staple beers.
We lost Don a couple monthsago.
He passed away, 78 years old,ex-Marine, and so we wanted to
pay tribute.
This was his favorite beer.
He would just come in, and hewould drink that beer, and if we
didn't have that beer, he'djust do a black and tan so we
could get close to it kind ofthing.

(30:11):
So it was our little head nodto him Normally, it's actually
called Milan's Rouge, kind of adouble entendre.
And Milan is actually afirefighter here in the Bailey
area.
He fights wildfires all thetime, him and his crew.
And again, that's all he drinksis the dark Czech lager.
He's from the Czech Republic.

(30:31):
Oh, wow.
So yeah, I've heard somestories from him.

Craig (30:35):
Yeah, absolutely.
And again, as I said, it's alocal beer, but I do love names
of beers as well.
You've got a seltzer there too,a Cherry Springer.
Yes,

James (30:44):
yeah.
That was It was a punny name.
We're trying to dial in whatfruits work in the seltzers.
So we do seltzers a little bitdifferently.
We ferment basically the sugarwater down so it's just alcohol
and water.
And then we back sweeten withactual real fruit puree.
So aseptic fruit puree fromOregon fruit.
And so we're trying to figureout what flavor profiles people

(31:08):
want after the seltzer

Craig (31:09):
craze.
Yep, yep.
No, that's perfect.
And of course, Courtney, asalways, links are going to be in
the description in regards tothis exact location and brewery.
But thanks very much, James.
Before we go, though, shoutout, where can people find you?
Where are we exactly?
Social media, that sort ofthing.
Where can people have a look atyour menu as well?

James (31:25):
Yes.
So the website iscraftmountain.beer.
I thought that was kind of fun.
I had the .beer.
I was like, yes, that option.
Craftmountain.beer, you canalways follow that to all of our
social media pages.
It's Craft Mountain Brewing onInstagram, Facebook.
We have a really good followingon Facebook.
So I'd like to keep that going.
Instagram also.

(31:46):
We're also on TikTok as well.
Again, Craft Mountain Brewing.
Trying to put out some funnyvideos.

Craig (31:52):
Tell me, I was at a brewery last week and I saw one
of the social media people therethrowing beer at the head
brewer.
Has that happened to you yet?
Have you had beer

James (32:03):
thrown in your face?
I've got dunked in a lot ofbeer.
There's a recent video.
I don't know if you've seen thesocial media trend where, you
know, five bucks on pump five.
I don't know if you've seenthat one.
You're going to have to lookthat one up.
Maybe link a couple of videos.
But yeah, social media for meand my social media manager, she
likes to just dunk me in beer.
So yeah, so my wife's justlike, you smell like a brewery.

(32:23):
It's like, well, yeah, I own abrewery.
You had social media today.
Yeah, I did.

Craig (32:27):
Well, thanks for chatting with me today again.
Cheers, mate.
Enjoy.
Thank you again.
Thank you.
I was sitting inside and, youknow, come early afternoon, some
guy turned up and he goes, oh,hi, how are you?
I said, oh, good day, mate.
He's like, oh, you're fromhere.
And then as he sat down,another guy pulled up in a truck
And you can see because they'vegot the roller door open.
And you can see out the rollerdoor.

(32:49):
And they go, oh, Jerry's here.
Oh, Luke's here.
So as each one pulls up, theysay their names of the actual
people themselves, of the localsthat come there every single
day.
And Courtney, they only have apint normally.
That's it.
That's so cool.
But that's all they

Courtney (33:03):
need.

Craig (33:04):
It's so, so cool to actually meet all the locals
there too.
So Craft Mountain Brewing inBailey, Colorado.
And even he talked to me lateron as well, the owner, about the
social media.
Because I said to him, aboutthe podcast and stuff too.
And he said to me, oh, we'vegot a social media lady on board
as well.
So she does all their postingof social media on there too.

(33:25):
Now, remember Courtney, lastepisode, I said about the social
media manager who was throwingbeer at the face of their
brewers.
I said to him, have you triedthat?
He goes, yes, I've tried that.
Yes, I've laid under the tapsand had them sort of pour beer
into my mouth.
And if you have a look at theirInstagram page as well, Craft

(33:46):
Mountain Brewing Instagram page,It is fun.
It is really, really fun.
So they're doing a good job onsocial media as well for such a
small hometown.
Literally, Courtney, I'mtelling you now, it's like an
hour drive from Denver to getthere.
That sounds

Courtney (34:02):
totally worth going out to see.
But

Craig (34:05):
you know what I mean?
It's not a busy brewery, butit's one where it should be.
Yeah, absolutely.
And I like that

Courtney (34:11):
he's a good sport and humoring his social media
manager

Craig (34:16):
doing all the fun stuff.
He does.
Actually, one of the beers isnamed after the social media
manager as well because she'shad a car stolen for like three
times in the last three weeks inDenver.
Well, apparently parts ofDenver aren't very good, you
know, like always.
So she called it like the sockpuppet.
Sock puppet IPA is what it wascalled.

(34:37):
I can't remember exactly now,but it was named after her by
having her car stolen like threetimes in three weeks.
So poor thing, poor thing.
All right, Courtney, where elsehave you been apart from your
Picklefest experience?
your bad habit in St.
Joseph's?

Courtney (34:50):
Well, this last weekend after my second Pickle
Fest was at Forgotten Star,which we have done an episode on
on this podcast before.
Forgotten Star is in, I don'tknow if it's technically Fridley
or Minneapolis.
It's over there.
It's a really great brewery,like really large space inside.
Outside, they took their entireparking lot and made it kind of

(35:12):
into a craft fair, some ofwhich was pickle related.
Some of it was not.
They had a food truck outthere, the amount of people that
were at this Pickle Fest,Craig,

Craig (35:21):
was

Courtney (35:23):
crazy.
It was hard.
It was hard to find parking.
When I started walking around,there is a line out the door of
people waiting for beer.
There's this enormous linewaiting at the food truck to get
food.
There's just people everywhere.
And it was super hot.
And I knew as soon as I gotthere that my time was going to

(35:43):
be limited.

Craig (35:43):
You're so Social awareness is like, I can only
deal with so much.
This is not

Courtney (35:50):
necessarily what I signed up for today.
I don't know how fun this isgoing to be for me.
And really, the line of peoplejust waiting to get a beer, I
did not wait in that line.
That was not going to happen.
I feel like they should havehad a beer stand outside.
They had their entire parkinglot with all these craft things.
There was plenty of extra room.

(36:12):
There was extra space in there.
They could have had a beer tentoutside to be serving in two
locations to make it a littlebit easier, but...
It was another failed picklefest.

Craig (36:25):
See, you and your pickle fest.
Whereas here I am.
I'll be honest as well.
When you go to a local brewery,right, like me, if you're
traveling around, you go to alocal brewery.
At first, if you go towardslike, you know, a brewery that's
just opening, for instance, orthere's not that many people
there, you go, oh, there's notmany people there.
I'm going to be reallystandout-ish.
But in some cases, they're thebest time because you get served

(36:47):
really quick.
You can start up conversationsquite easily with other people.
of the locals, whereas ifthere's too many people, then
you're kind of just one of thenumbers.
You're one of the crowd.
There's no individuality.
I

Courtney (36:59):
think they do.
I think they have a really goodturnout for events at Forgotten
Star.
I think they do big events likethis quite often.
This was the first one that Ihave been to for them.
I'm hoping that it was anabnormality that they were not
serving beer in multiplelocations for that amount of
people.

Craig (37:16):
Right.
Yep.
Picklefest, if you're a GottenStar if you're listening there
you go there's a tip please give

Courtney (37:24):
me a beer outside

Craig (37:25):
get a beer outside because because you think about
they could they'd probably sellmore beer too yeah if they had
two locations like not twolocations but two spots where
they'd sell the same beer theycould sell more beer and even
even if you say because I'll behonest as well you know me and
like yourself you love a flightof beers right yes even if they
say for those busy times noflights yeah because it does

(37:47):
take up time it takes up time weall understand that so no
flights just Pints only.
That's understandable.
I get that.
You know, it's not a problem.

Courtney (37:54):
But I went from there again.
I left there and met Dan from aone pint stand again.
Hey, Dan.

Craig (38:02):
Met up

Courtney (38:03):
with him at Insight Brewing because they were having
Oktoberfest.
Not Oktoberfest, butOktoberfest.

Craig (38:10):
Oktoberfest.
A-U-G.
Oktoberfest.
A-U-G, baby.
So rolled up over

Courtney (38:16):
there and immediately outside they had a bunch of guys
in lederhosen and singing andhaving a good time.
They were pouring beer outsideand inside and serving pretzels
and brats, and it was joy.
Yes,

Craig (38:32):
yeah.
I get all that, and I totallyunderstand all that.
Especially, I think withpretzels at a brewery, they're a
stock standard to have pretzelsat a brewery.
Anything salty, because thesaltiness would then disembark,
so to speak, the actual beeritself.
It would be really good, likegooey.
pretzels.

Courtney (38:52):
Yes.
With a nice spicy, I don't, youdon't like spicy, but there was
a really good spicy mustard.

Craig (38:58):
Spicy mustard.
Or like a palimente cheesedipping part for the pretzels.
The cheese was

Courtney (39:04):
jalapeno cheese.

Craig (39:07):
Oh, of course.
It's America.
Everything's spicy in America.
That's not even that spicy.
You're not nice.

Courtney (39:13):
Craig, here we make fun of Midwesterners for not
having a spice palette.
Like Midwesterners think thatketchup is spicy.
I feel like you were meant tobe a Midwesterner.

Craig (39:24):
Now, I'm an Australian and I'll always be an
Australian.
And we do have spice inAustralia, don't get me wrong.
But I think what it is as well,Courtney, is that Australia
doesn't border Mexico.
So with all the Mexican spiceand jalapenos and chilies that
come across the border, we don'thave that in Australia.
So our hot or spicy food inAustralia is introduced.

(39:45):
And more of our spice inAustralia, and we're going off
topic, but more of our spice inAustralia is the Indian spice.
Oh, yeah.
Like that hot Indian spicerather than a Mexican spice
because India has got a biggerinfluence on Australia than what
Mexico does.
I

Courtney (40:01):
want all those

Craig (40:01):
spices.
Anyway, digress.
We're digressing.
I'm going to go quickly,Courtney, for the last few more
of mine.
Firstly, 105 West Brewery inCastle Rock, Colorado.
Big brewery.
Still trying to hold that smallfeel, though.
Ready for this, Courtney?
There was 30, 3-0 beers on tap.
All brewed by West BreweryCastle Rock.

(40:24):
So there you go.
What are you going to drink?
Well, flight after flight afterflight.
But again, Courtney, yourself,even Tim as well, he would love
it because there was a big,beautiful, big, shiny vats.
You know, you could sit next tothe vats themselves and take a
few photos of those, which isreally cool.
The great looking logo was abear logo as well.

(40:47):
And good merch, Courtney, aswell.
There's a couple of breweriesthat I've had.
A couple of breweries I went tohave had really, really good
merch.
We'll jump on that in a second.
The next one for me was GoatPatch Brewing in Colorado
Springs.
A nice, small vibe, this one.
But Courtney, this flight, itcame as a taster box.

(41:08):
Yes.
A box?
It was in a box.
It was in a box.
What?
You know a wooden box that younormally carry around milk in?
You know what I mean?
Those old school milk boxesthat you carry around.
It was one of those it wascalled a taster box and so it
was the flight was in a tasterbox and so goat patch brewing it

(41:30):
was called in Colorado Springsand again The merch there was
absolutely to die for and out ofthis world.
So quick talk on merch though,Courtney, and that is if you're
a brewery owner, then you've gotto have merch.
I'll be honest, especiallystickers.
Everyone loves a sticker.
I was going to ask, what do younormally

Courtney (41:50):
pick up for merch?
Are you picking up a thing fromeach place?

Craig (41:53):
Yeah, I normally do stickers because I'm a van
lifer.
So I can't really do a glass,for instance, because I do love
the glassware that they do havetoo.
And let's be honest, I just Wespoke about this today actually
to one of the breweries I wentto and that is the glassware, if
it looks really cool, then theylose a bit of glassware
unfortunately because peoplepocket that glassware because it

(42:14):
looks really cool.
So I found that a couple ofbreweries that I've been to have
had really plain glassware andthen sell the actual glassware
with their logos and stuff on itas well.
That's smart.
Yes and no.
It's smart, and it also makes

Courtney (42:28):
it difficult for me to take a picture of your beer
because I want a logo on theglass.

Craig (42:32):
Exactly.
I want a logo.
I want a logo on the glass forInstagram.
That's exactly right.
So that was Coach PatchBrewing.
Now, after that, I went toWincop Brewing in Denver,
Colorado.
Now, this is in Denver,Colorado.
I'm talking downtown Denver,Colorado.
Denver proper.
Denver proper.
It was a big scale typebrewery.

(42:53):
It was more bar looking than itwas a brewery.
It was in a city.
So it's like I'm one ofliterally a thousand people in
there at the same time.
It was a great looking flightholder though, I will say.
A good mix of beer styles aswell.
But the thing that outdid meand the thing that got me there
in the first place was they havethe Rocky Mountain Oyster

(43:15):
Stout.
Oh no.
Now, if people don't know whatRocky Mountain Oysters are,
basically they're bull's balls.
So they're bull's testicles.
So Rocky Mountain Oysters, Ithought I was going there and I
was going to hop partake in aRocky Mountain Oyster, but
they'd run out.
But he said to me, he goes,this stout is made with Rocky
Mountain Oyster stout.

(43:35):
So I said, I got to have one ofthose as well.
So, and you know me, Courtney,we spoke about this last
episode.
I like to describe my differentbreweries on Untapps and my
different brews and my differenttastes and my different
flavors.
This one here, you know, I was,I was a flight in before I
actually got to this, this RockyMountain Oyster stout.
I was excited.
Before you got to the ball, Iwas, yeah, I was balls deep with

(44:00):
alcohol.
So I had, so unbeknownst to me,Courtney, like, you know me, I
do like my differentdescriptions.
And so I wrote my description.
24 hours after I wrote mydescription, posted it and left,
I get a comment from WincopBrewing themselves on my actual
login as well.

(44:20):
So this is a tip for everyoneout there.
Just remember that the actualbreweries themselves All the
beer makers themselves can viewand get tagged in these
descriptions just for yourinformation because
unfortunately he or she spat outher coffee of the morning and
couldn't stop laughing and thenshowed all the brewers my

(44:41):
description in regards to thisone here being the Rocky
Mountain Oyster Stout.
I don't have it with me,Courtney.
Did you want to read it out incase people don't follow my, you
know, you can read it out ifyou like.
Feel free.
It was something along thelines of, if I can remember,
remember if if this was theliquid that's located in Bulls
Balls then yes I'm starting astud farm that's kind of what it

(45:04):
was yes yep it was deliciousthat stout was was a good stout
Courtney

Courtney (45:11):
I remember seeing the name when you posted it the name
of that beer and I'm like it'snot it's not really it's not
really but it is

Craig (45:19):
yeah it is and I even posted I showed you as well that
the description on the on themenu for it as well even said
that it's actually made withRocky Mountain oysters.
So there you go, Courtney.
Delicious.

Courtney (45:33):
Craig, that's an adventure.
Don't be scared.
That, sir, is an adventure.

Craig (45:36):
Don't be scared of trying different things in your life
because at the end of the day,if you don't like it, guess
what?
You don't finish it.
It's not that hard.
But at least you've tried it.
And you never know.
When you try it, you might go,oh, man, I'm addicted to Bulls
Balls now.

Courtney (45:51):
But if I try it and don't drink the rest of it, I
don't know what to do with itand I don't want to take it back
up to the bottom.
because I feel bad that Ididn't finish it.
And then they're going to lookat me like, why didn't you
finish your

Craig (46:02):
beer?
No, no.
I've seen that a couple oftimes.
I have actually seen that acouple of times where people
don't finish their beers andtheir brews and they bring it
back up.
And that's, you know, theydon't look like they're mine, to
be honest with you.
My last, but definitely notleast for this week, Courtney,
has been the Mash MechanicsBrewing Company in Colorado
Springs again, in Colorado.
This one here, Courtney, wasvery much on theme, as it

(46:25):
sounds.
Mash Mechanics.
Yes, like mechanic theme.
So car, what you see in agarage is what you see.
There was, you know, there waseven a clock there that was like
a disc brake clock, you know,on the wall.
Good list of brews themselves.
Now, the flight board.
We always know, Courtney, youand me, we're a sucker for these

(46:46):
flight boards to be.

Courtney (46:47):
Complete suckers.

Craig (46:48):
Complete suckers.
If there's a flight board, oh,man, I am definitely posting it
on social media.
This one here, Courtney, wastwo American license plates, one
on top and one below.
The one on below was a wholebase, like a base plate where
all the actual glasses sit.
The other one was bolted above,and it's going to be a couple
of inches above, and it's gotthe holes in the ones for the

(47:09):
actual tasters themselves.
So as you put the taster in thehole, it sits on the base plate
too.
So you've got two licenseplate, one on top of the other,
and they're a few inches apartand the hole on top and none on
the bottom.
So they also, Courtney, theselicense plates, they matched
each other.
So the top and bottom matched.
So it was like

Courtney (47:29):
the front and the back, like they kept them
together.

Craig (47:32):
Front and back plates.
Exactly right.
So, so obviously there's notgoing to be places, plates for
Florida or Those are thingswhere they only require one
plate.
These are states where they dorequire two plates, and so
that's what it was.
So there you go.
I'm looking at the picture forit

Courtney (47:47):
right now, and it's

Craig (47:48):
just the coolest place.
Yeah, you see it as well.
It looks really cool.
Another Harvest Host location.
It was almost in the downtownarea of Colorado Springs too,
which is really cool.
And so this guy at MashMechanics as well, his beard,
oh, man, it was on point.
He had beard oil in it as well.
It smelled really good too.
Long, luscious beard down tohis chest.
Really well groomed along thesides of his cheeks as well.

(48:11):
So he looks after his beard.
You know what I mean?
Not one of those ratty, sort ofhippie style beards.
This was a groomed, wellgroomed beard.
So a big shout out to him.
He knows, Courtney, why?
Because he's listening to thispodcast as we speak.
Really?
Absolutely.
He's a new follower of thepodcast along with my Instagram
pages and stuff too.
So there you go.

(48:32):
A big shout out to him too.
So yeah, he did a good job.
He really did a good job.

Courtney (48:36):
That's

Craig (48:37):
awesome.
I love it.
Brewers.
I mean, I'll be honest,Courtney, and we'll speak about
this in the next episode of TheBrewery Adventure, but my
adventure today has brought meto a location where all I'll say
as a teaser for the nextepisode is that everything here
is on point with theme whenwe're talking about beards,
including, Courtney, the Wi-Fipassword is the bearded clam.

Courtney (49:01):
I feel like to balance this out, my brewery
experiences leading into thenext episode need to be with
female brewers

Craig (49:11):
absolutely absolutely I got

Courtney (49:13):
this

Craig (49:15):
absolutely you go the female I'll go the male right
any time of the week that's allgood we both accept each side as
we go Courtney are we going toend this episode now or are we
going to wrap it up because it'sbeen a good 45 minutes

Courtney (49:30):
we do need to wrap this up I would like to give you
a slight I feel like hopefullyyou've noticed that my ratings
on untapped.
I did drop them a little togive myself some wiggle room for
things that I really super likeversus just like everything's
amazing.

Craig (49:49):
Yes, exactly right.
How are you going with your

Courtney (49:53):
ratings?
It's really difficult.
Every time I pop open a thingto go rate it, I just slide my
finger all the way up to five.

Craig (50:00):
Oh, you can't.
Stop your finger sliding,Courtney.
It's muscle memory.

Courtney (50:05):
It's a five.
I like it.

Craig (50:07):
Yeah.

Courtney (50:08):
And then I have your voice in my head.

Craig (50:10):
I will say, Courtney, there's people out there
watching, including myself, butI'm not the only one, and we do
appreciate your actual honesty,though, in regards to your
ratings, too, because you thinkabout it too, Courtney, as well,
and there's other friends ontap out there that, like me,
they've only given out five orsix fives, but if I see, if I

(50:33):
look at a brewery, not abrewery, but if I look at a beer
and go, oh my goodness, JoeBlow, who's a friend of mine,
gave this a five, I'm buyingthat opposed to any other beers
because he or she gave that afive.
You see?
Are people really buying

Courtney (50:49):
beers based on my rating?
Absolutely they are.
I don't know about that.

Craig (50:53):
Absolutely they are, Courtney.
Absolutely.
And more and more so nowbecause you're getting more and
more followers on Untappd too.
So there you go.
But don't forget that everyoneout there, if you want to follow
Courtney on Untappd.
Courtney, what's your Untappdname?

Courtney (51:05):
I changed it to The Brewery Adventure.

Craig (51:06):
The Brewery Adventure.
So follow Courtney on TheBrewery Adventure on Untappd I'm
S-E-E-M-Y-S-H-E-L-L on Untappd,so follow me on Untappd.
You can follow me on Instagram,the Craig Michelle Photography,
Tuesday.the.van, or the AussieGeocacher as well, Trest of Our
Town podcast, Munzee podcast,the Geocaching podcast.

(51:29):
I've got two new podcasts goingon, Courtney.
Where else can they follow you,Courtney, as well?

Courtney (51:34):
The Brewery Adventure on Instagram, or you can email
me, Courtney, atthebreweryadventure.com, or I'm
probably sitting at your localbrewery somewhere.

Craig (51:42):
Courtney, are you still on the Kindle?
Are you still doing the Kindlething or are you actually
looking around?
I'm

Courtney (51:46):
still doing the Kindle.
However, this week people atwork keep talking about the new
season of Foundation.

Craig (51:52):
And

Courtney (51:53):
when that season was about to start, I went back and
started watching from season onebecause it's such an awesome
show and I wanted to make sureeverything was still fresh in my
memory.
So every time they starttalking about the new season, I
go, la, la, la, la, la.
I can't listen to you.
Don't give me any spoilers.
So now my new plan has to be Ineed to take my iPad and to the
brewery instead of my Kindle andstart

Craig (52:15):
watching shows at the bar.
Even more unsociable, let's behonest.

Courtney (52:20):
Yep, because I'll have earbuds in and it's fine.

Craig (52:22):
Unsociable Courtney in a sociable environment.
That's all right.
All right, Courtney, anythingelse before you want to say
before we wrap this up?
Episode number two for us ingeneral, but episode number 16
in total for The BreweryAdventure.

Courtney (52:36):
It's been a pleasure having you here, Craig.

Craig (52:38):
Thank you, Courtney.
And we'll see you in two nexttime, everyone.
Cheers.

Courtney (52:42):
Cheers.

Craig (52:43):
Oh, I'm drinking this 9% really good.

Courtney (52:46):
Chug it.