July 22, 2024 • 56 mins
Have you ever wondered why the term "the lab" is thrown around so much, especially in sports? Join us as we debate its overuse and why it might just be the perfect metaphor for our podcast setting. We'll also dive into our shared passion for beer and introduce you to Half Brothers Brewing from Grand Forks, North Dakota. As we swap road trip stories and compare the monotonous and scenic routes of North Dakota and beyond, you'll discover why our journeys often culminate in the appreciation of a good brew.
Next up, we get adventurous with our taste buds! Remember that dill pickle soup experiment that left our coworkers divided? Well, we're taking it a step further by taste-testing a pickle-flavored beer from Half Brothers Brewery. Hear our candid reactions and find out whether this unique brew is a hit or miss. As we applaud Half Brothers for their creativity, we eagerly await the chance to try more of their unconventional offerings.
Finally, immerse yourself in the vibrant world of craft breweries with us. From the relaxed, family-friendly vibe of these unique spaces to the engaging community events hosted by Half Brothers Brewing, we'll highlight what makes brewery visits so special. Our discussion also spans pizza tips, baseball banter, and the quirky contracts of major sports leagues, including the infamous Bobby Bonilla deal. And don't miss our take on the NFL's Sunday Ticket monopoly and how it impacts fans. This episode is packed with personal stories, insightful discussions, and a genuine love for craft beer. Cheers!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
and uh, welcome in everybody.
Uh, here we are back in the twoguys and beer podcast studio,
the the lab, as they call it.
I hate that reference.
People are like'm going to gointo the lab and work on my game
, playing basketball orsomething.
Got to get back in the lab.
It's not the lab.
Speaker 2 (00:30):
I'm kind of liking it for this setting the lab.
We're testing out differentchemistries.
You know, pickle, golden,pickle chemistry here, you know,
I don't know.
Speaker 1 (00:38):
That's true.
That's true.
I guess it does kind of workfor us.
Speaker 2 (00:41):
For us, yeah, does kind of work for us.
Speaker 1 (00:42):
for us, yeah, yeah for the most part people.
I feel like it's overused.
I think that's probably.
I think that's probably whatgets me like, because there's
there's catchphrases foreverything.
You know what I mean.
So I think that when I get,when something gets overused,
that's when I start to just notlike it.
You know, sure that's.
I think the lab is one of thosethings it's like okay, I get it
, you're clever I think contextmatters.
Speaker 2 (01:03):
The lab isn't the baseball field, the lab isn't
the basketball court.
Right, at least we're testingsome chemistry here.
Yeah, that sounds okay, yeah.
Speaker 1 (01:12):
Yeah Well, and I guess that's I mean, to a
certain extent, like abasketball court.
Are you practicing or are youactually developing things?
Because I'm pretty sure youhave a skill set and you're just
practicing that skill setProbably, but I don't know
whatever.
If you have thoughts on that,give us feedback, reach out on
the social media do you like thelab or not?
Speaker 2 (01:31):
you?
Speaker 1 (01:33):
know what you do like , though, drinking beer.
I like drinking beer, all right, it's true, these are the facts
.
Life, you know we play.
Insert the theme song there.
Thanks, we're looking at uhBrothers Brewing today.
They hail from the great stateof North Dakota.
They are out of Grand Forks,north Dakota, on the 17th North
(01:55):
3rd Street is where they're at,so that's where we're headed.
We're headed kind ofnorthwest-ish from here, I guess
Perfect Kind of up towards, notquite to Canada, but up that
direction, close, close.
You ever been to North Dakota?
I have.
For moments I think I was inGrand Forks because I had a
friend of mine went to schooljust across the river oh, okay,
(02:18):
minnesota side and we just droveover there to say that we went
there or something For sure,something stupid.
You know, like we just droveover there to say that we went
there or something stupid.
You know, like we just we wereonly there for half an hour or
something like that, and thencame back.
Sure, it wasn't like we werethere for real long.
So I have, but not technically,you know, if you really want to
call it gone there Say you werethere quick.
(02:39):
Yeah, I've had a few of thoseExactly.
It's kind of like, technically,have I been to Oak?
Or like Texas?
Well, yeah, I drove to Arizonabut we didn't stop for gas or
anything, just kind of clippedthe tip on the top there on the
way down and that was about it.
Same with New Mexico.
I don't think I think westopped for gas, maybe once.
But let me tell you, drivingthrough New Mexico is one of the
worst things.
(02:59):
Like you talk about thatstretch from 95, just being
boring it's, there's nothing.
It's like, look, there's dirtin there Dirt, and look I can
see the tip of Mexico becausethere's nothing.
Speaker 2 (03:12):
I had a different experience when I was in New
Mexico.
It was much more enjoyable.
I thought I maybe I shared itlike I did back, like on episode
five or something.
Speaker 1 (03:21):
I think when we were talking about the area of 51 or
something, yeah, so I had adifferent experience in New
Mexico, with different sceneriesand stuff but I've driven
through North Dakota and that isboring as hell.
Speaker 2 (03:31):
Yeah, Sorry If you're from North Dakota.
Like I've been through there afew times, I mean maybe I missed
something.
If I missed something let meknow where I should stop.
But you were asleep for half ofit Probably drove sleep for
half of it probably drovethrough the state.
A couple times I saw like grasslike in the movie the nothing
nerd eric mark walberg.
That was so terrible youcouldn't figure out what was
going on.
it was just grass about kneehigh, just kind of blown in the
(03:54):
wind they went all the waythrough, and once I got into
montana then it was cool.
But north dakota nothing, notmuch.
There I, I didn't see anything.
Speaker 1 (04:03):
So that's true.
I I mean I.
So I've never been to like theBlack Hills, rushmore, any of
that stuff or whatever.
But I have driven through partof South Dakota and it's much of
the same there.
It's, you know, like 70 milesthat way, and good luck.
Hope you had a Red Bull orsomething.
Speaker 2 (04:19):
It's terrible Because there's not much there Until
you get to the western half ofSouth Dakota.
Then it's gorgeous of course.
Speaker 1 (04:25):
Yeah, I didn't go that far.
I went to Pierre oh sure, thecapital, if you will.
So I had a friend doingbroadcasting out there and just
went out and visited for alittle bit.
I don't remember much of thattrip, a lot of beer drinking.
I may have been a little beerdrinking on that one too,
because, as we've said, I likeme some beer drinking.
(04:45):
I like you some beer, but youknow, that's kind of what we're
here for.
That's what we're here for twoguys and beer.
So what would we be if wedidn't drink the beer?
Speaker 2 (04:53):
That would be terrible.
Yeah, that would be terrible.
Just two guys hanging out.
Speaker 1 (04:57):
That could get iffy at times.
So what do want to talk abouttoday?
Um, you see that sky, todaytalk about blue, got it.
But in the meantime, sincewe're way more fun than that,
half brothers brewing northdakota, uh, coming back to, uh,
grand forks, north dakota.
(05:18):
So no, I I mean, I think I saidI guess I had been there, but
that now that's been probably 20years ago now, maybe even even
longer than that.
Yeah, probably about longerthan that now.
So this was definitely not thereat this point in time, it's
only a handful of years old, sonot a ton of information to be
able to grab.
But we'll do our best and bringto you what we know and what we
have here on Half Brothers, notonly the information about the
(05:40):
brewery, but we're also going totalk a little bit about the
beer we're going to drink.
Today and generally, more oftenthan not, we kind of live
around that IPA world.
We've done like some sours,we've had some ciders, we had
like some Doppelbachs, someOktoberfest, but this one is, if
there were rails to go off of,this is completely off the rail.
(06:02):
We have jumped the track.
My friends, it's going to be alittle bit different.
This is the Pickle.
Rickle is, I believe, the nameof it here.
Speaker 2 (06:12):
Golden Pickle Beer is what it says on the can.
It's a malt beverage.
We've never had a malt beverageon here, like a Zima, I presume
, or Smirnoff Ice or a Mike'sHard Lemonade.
Here we go, golden Pickle Beer.
I'll pass it over to you.
Speaker 1 (06:28):
As described on the front here, kind of the cool
pickle guy hanging out there.
Yeah, this was a recommendedbeer, wasn't it?
Speaker 2 (06:38):
This was a recommended beer.
Speaker 1 (06:40):
It sure was 4.5 ABV Golden Pickle Beer.
This is going to be aninteresting one for sure.
On their website, pickle RickleGolden Pickle Beer, it's a
blonde ale from Half Brothers.
It is 4.5, as I mentioned, thedescription as far as what is
this?
(07:00):
This is untapped rankings.
It gives it about a 3.8.
Just shy of a 4 out of 5.
Basically, 4 out of 5 stars.
Interesting it's about kind ofwhere they put that.
I'll click on that.
I'll actually go over to theuntapped side of things here.
Untapped, if you're notfamiliar with that, is you can
rate all of your beers and thenit throws it out there for
(07:22):
everybody to be able to rate it.
This is based on 577 ratings,3.7 for the total on that one.
So should be an interesting onefor sure.
And I think I feel like youhave to like pickles a lot
because even on their website,dill pickle golden ale brewed
with a literal metric F ton ofpickle juice.
Speaker 2 (07:44):
Perfect.
So I do that Fton of picklejuice Perfect.
I like how they do that F-tonof pickle juice.
Speaker 1 (07:49):
Yes, they're not messing around with the pickle.
I have a feeling that once wepop the top, we'll know.
Speaker 2 (07:56):
We will know Before we get into this.
I do like pickles.
I like lots of pickles.
I always get extra pickles.
I always have jars of picklesat home.
I am known to drink picklejuice out of the jar, not in
chugging amounts, but I like totake a couple of shots of it.
Speaker 1 (08:12):
It's good stuff and it's good for you too it is.
It helps with cramping thingslike that.
It's very good for you.
I do also quite love pickles.
I did at one point in time, uh,try to make a dill pickle soup
at work.
One time I got a lot of heatfrom some of my coworkers
because apparently the kitchenarea smelled like pickles for
(08:34):
like days, and I actually itwasn't.
It was salty AF, let me tellyou, but it definitely was
pickly and uh, it was good forabout a half a bowl, I think.
If I were to try to make itagain, I would probably put like
either dumplings or like rippedup bread in there, with maybe
some like brown hamburger orsomething to kind of like offset
(08:56):
the saltiness of all of thepickles, because it was
literally dumped almost a fulljar of pickle juice in there.
So it was aggressive on thepickle juice.
So it was still pretty good,though my coworkers that I was
working with at the because itwas a dispatch center, so a
24-hour operation but thecoworkers that I was working
(09:17):
with at the time tried some andthen when the next ones came in
in the morning, they're likewhat the F happened in the
kitchen.
This is not okay.
Speaker 2 (09:24):
Well, you know.
Speaker 1 (09:26):
Yeah, it's fine to worry about it.
Speaker 2 (09:28):
Experimentation going on in here.
Speaker 1 (09:30):
Exactly so this is yeah, this is going to be very
pickly.
Speaker 2 (09:34):
Without further ado.
Before it gets too warm, shallwe give it a shot?
Speaker 1 (09:39):
Yeah, let's not wait any longer.
Wait any longer.
Well, I don't quite.
I smell the golden ale part,but I don't get the pickle smell
just yet.
Speaker 2 (09:54):
Oh, yeah, A little bit closer.
Speaker 1 (09:55):
Yeah, if you get down there now you get the pickle
juice for sure, holy pickleBatman.
So when they describe it as ametric f?
Ton, remember how I said Ismelled a little gold.
Now I don't know where it is.
Apparently it was just floatingon the top and I drank that
(10:17):
already.
You can now.
It's just, it's like this isthis is like the?
Uh.
It'd be like a hard, hard uh,not like a hard seltzer.
A hard seltzer, a pickleseltzer.
Speaker 2 (10:28):
Yeah, pretty much.
I'm not sure what I think aboutit.
You can definitely taste picklein it, but it's not as much as
I was expecting.
Speaker 1 (10:34):
Now that I mentally am ready for it.
That first slug that I tookthere, I was not prepared.
Speaker 2 (10:41):
It's definitely different, that's for sure I was
.
Uh, it's.
It's definitely different,that's for sure I don't.
You can definitely taste thepickle in it, but I don't think
it's like drinking a pickle outof a juice, out of a pickle jar
is way more potent and a lotstronger than this.
Of course this is a beer.
You know it's tough to compare,but it's not too strong for a
pickle flavor.
The aftertaste is a littledifferent with that beer.
Speaker 1 (11:07):
It almost stings or something, maybe like a dry,
it's got the vinegar orsomething that it kind of hits
you at that point.
So it's uh, yeah, it is.
Uh, it's pickly, that's forsure I don't know what to uh say
about it.
Speaker 2 (11:21):
Really it'd be.
It's a good novelty drink ifyou want to try something goofy.
I don't think I would everdrink this on the lawnmower
scale.
Speaker 1 (11:28):
Yeah, I don't think this would reach the lawnmower
scale.
Speaker 2 (11:31):
This isn't the cozy warm fire beer.
Speaker 1 (11:34):
No the winter scale is.
You know, this is for me andI'd like to try more Half
Brothers, just to be able to trysome of their other stuff,
because it's nothing about abouthalf brothers.
I love the experimentation, Ilove getting out there and
trying something and gettingafter it and doing something fun
, because I would still orderthis, probably on a flight.
(11:55):
I don't know that I would wanta full pint, right.
But if you love pickles, picklejuice, you probably might like
this.
You know.
I mean, you love pickles, I do.
You described it and I do lovepickles.
I still don't.
I think I might do just like aflight size or like a small one,
but more for like the I don'tknow if the gimmick is the right
way to put it but more for likethe novelty of it.
(12:16):
More than anything, it's adifferent flavor, for sure.
Speaker 2 (12:20):
Yeah, that's exactly why you drink.
This is for the novelty of itis to say, oh, I had a
pickle-flavored beer.
You know, there's nothing toocrazy about that and, like you
said, I applaud the attempt atsomething crazy and different.
Maybe it's a way to get peoplein the door, but I would
definitely try other FortBrothers beer.
Yeah, this just isn't one.
(12:42):
I would rush out to the storeand grab and bring a case home
or anything like that, right, ora four-pack home Like nah.
Speaker 1 (12:46):
And for what it is, being a pickle beer, like it's
good for pickles, for that, likeI don't know that what I would
do to make it better ordifferent.
Personally, I don't think itcould.
Yeah, that's about what I wouldwant it to taste like.
It tastes kind of like what youconjure in your mind.
You know what I mean.
So if it's a lot less, maybethat's not quite as good, or if
(13:08):
it's way more, it's going to beoverpowering.
It's kind of at that rightlevel.
I think that they've done areally good job for what it is.
But yeah, it's definitelyyou're getting it for the
novelty of saying dude, youcheck this thing out, try this.
Yeah, you're doing that, or myfriend Bridget is probably going
(13:28):
to order it herself and yeah,she loves pickles kind of
obsessed, obsessive about that.
But yeah, I don't know.
It's not bad though, like Isaid, for what it is and what
they tried to do.
I think that they kind ofnailed that.
If that works as a description.
Speaker 2 (13:42):
That's a good description.
I agree with that.
Yeah, it's for doing somethingcrazy and goofy.
I think, like you said, youprobably couldn't do it any
better than what it is.
You know, a little bit too muchmore pickle, it would be maybe
too gross.
A little bit less, not quiteenough, but yeah, I just
wouldn't.
Uh, I wouldn't go out drinkingcans of this stuff, that's for
(14:04):
sure, not at all.
Speaker 1 (14:08):
Yeah, but it's hard because I don't want to.
This is probably one of thevery few times that we've gotten
a beer that it wasn't excellentand I'm not saying anything bad
about it.
That's where I guess I'm tryingto make sure that the listeners
get that this isn't I'm nottrying to be negative at all.
It's just not necessarily likemy cup of tea.
(14:31):
I would definitely, like I said, I'd definitely try, like a
small one out at the brewery,just because I like the novelty
of the idea.
I really do want to try morehalf brothers brewing selection,
to try some of their otherstuff as well, because if they
did that good with this, I'mexpecting that some of their
other stuff is going to be quitegood as well.
Speaker 2 (14:47):
Yeah, clearly they have some good ideas there, or
they know how to brew beer there, that's for sure.
Yes, yeah.
Speaker 1 (14:55):
And not afraid to experiment with some stuff.
Right, and I like that.
I like that a lot about causethere's some breweries that kind
of play it safe.
We're going to do like the, thebig hitters, and maybe one that
we kind of mess around with.
But you know, I like it whenthey kind of go out there and
like, nope, we're going to takea swing, we're going to go ahead
and get after something thatdoesn't you know sell well or
people don't really like it.
Well, that's fine, we have itfor a little while and we don't
bring it back next time, butwe're going to give it a shot.
Speaker 2 (15:20):
So I like that a lot as far as sales and volume and
how many barrels of this theymake, and it'd be nice to know.
You know they explained F-ton.
Speaker 1 (15:28):
Yeah.
Speaker 2 (15:29):
Well, how much is an F-ton?
I want to know what the F-tonis that they put in here to make
it Frank-furter.
Where do they get the picklejuice?
Do they make it themselves?
That's true.
They just buy a bunch of jarsand dump it, eat the pickles.
Speaker 1 (15:40):
It's the leftover juice in the five gallon pills
at restaurants get that whenthey use all the hamburger
pickles, so you get.
You know, like Dwayne in theback with his bare hand pulling
the pickles, they just just takethat.
Speaker 2 (15:53):
You think garlic in here would make it a little
better?
Speaker 1 (15:56):
I like garlic.
That'd be kind of aninteresting flavor with that Add
a little garlic in here.
Speaker 2 (15:59):
I don't know if anybody's ever made a garlic
beer before but I don't know, Ifeel like that'd be.
Yeah, I mean, if we made apickle beer, we may as well make
a garlic beer, why not yeah?
Speaker 1 (16:09):
why not Garlic pickle beer?
Dracula would not like it,though.
Speaker 2 (16:12):
No, no, he's kind of a judgy bee, though, or judgy V.
Yeah, those are some of myfavorite pickles, actually, you
know those Claussen pickles thatare always refrigerated, those
sandwich slices and there'sgarlic chunks in there and stuff
.
I wonder if infusing a littlegarlic in this would make it any
(16:32):
different there.
Speaker 1 (16:35):
Maybe we'll do that.
After we're done here we'll gonext door and I'll get the
garlic squeezer, the mincer andinject some of that in there.
So yeah, Half Brothers Breweryis kind of what we're talking
about a little bit.
We're doing the golden picklebeer, the Pickle Dickle, Pickle
Rickle, Pickle Rickle, notPickle Dickle, Pickle Dickle,
(16:58):
Pickle Dickle.
The Pickle Rickle is what we'retasting here.
Some information about HalfBrothers Brewery as I mentioned,
at Grand Forks, North Dakota.
They love great beer, love thegreat community.
They are kind of from that area, Spent the last 10 years
learning and building up theskills to bring a quality craft
brewing company to Grand Forks,North Dakota and then working
(17:20):
with local artists andprofessionals, they've built
what they feel is somethingspecial that goes beyond quality
beer and they invite you tocome in and check it out.
They want to brew the excellentbeer for patrons to enjoy, but
so does every other brew house.
So I like the fact that theykind of point that out in their
mission statement.
We brew excellent beer for ourpatrons to enjoy dot, dot, dot
(17:41):
but so does every othersuccessful brew house.
They sure do.
I like that.
They acknowledge the fact.
I think we've talked about thatbefore.
They're like half the time.
You try to look up someinformation.
We look at their website, welook at Wikipedia, we look at
their Instagram.
We try to look, you know,gather as much information as we
can, but a lot of times whenyou get to their website, what
makes us different?
No-transcript.
(18:11):
They built it to be more thanjust another brewery.
They worked hard to craft afull experience.
I should say that's the Englishword.
Speaker 2 (18:20):
Oh, this is definitely an experience.
Speaker 1 (18:22):
This is definitely an experience, but they want to
promote art and culture in thecommunity.
No-transcript.
(18:51):
Like I think I talked beforethat like my hometown like shot
down the idea of having abrewery in town.
Like somebody had alreadybought the building and had a
website and had a plan and allof the things lined up for it,
but they weren't willing tochange the zoning to allow,
because the way their zoning wasset up was like the entire
block was residential and it wasone building that was left over
(19:13):
from forever ago.
Well, they had to change thezoning to either allow that
whole block to be commercial ormixed and the residents didn't
want that to happen because theydidn't want another bar in town
with cars just ripping up anddown the road and being out all
night long and being a dangerfor our kids walking along the
(19:34):
streets and driving, ridingtheir bikes and stuff like that.
And I'm like that's not eventhe culture of breweries.
Speaker 2 (19:40):
Have you ever been to a brewery?
Speaker 1 (19:42):
Like there's not more but there's.
Like there's kids at mostbreweries, like they're not
obviously not drinking the beer,but like it's a family oriented
thing.
That you're not going to thebar uptown, you know what I mean
.
You're not going to the cricket, you're not going to.
You know the blue moon is likeyou're going to a brewery.
It's a whole different type ofyes, you're still getting beer.
(20:02):
Yes, you could potentiallystill get drunk.
Speaker 2 (20:04):
I mean it?
Speaker 1 (20:05):
happens.
I'm not sure that I've knowntoo many people that have gotten
like hammer belligerent, drunkat a brewery Not too often.
Either you already were beforeyou got there or you had a
couple and you were going.
But even the people that do endup getting kind of drunk there
are usually fun loving peopleand they just want to have a
good time and about the timethey get to that point they're
(20:27):
out of there anyway, becausethat's not the crowd that you're
going to get.
The people that are just goingto be there just to get drunk,
like you, don't.
You go there to be able tosample some stuff and have a
nice experience and be able toenjoy the entire thing, like
you're not going there to getdrunk.
If that happens, it's beenknown to happen A few times once
(20:48):
in a while, but those aren'tthe people that cause problems.
Speaker 2 (20:51):
No.
Speaker 1 (20:51):
And so that's.
Yeah.
It's sorry, kind of a littletangent Tuesday on a Monday?
Oh, it is it kind of went off alittle bit because it
frustrates me, because I walk bythat building all the time.
Speaker 2 (21:00):
Well, that's the truth though, and, like you said
, you know, a lot of times yousee families.
There are people bringing theirkids there.
Well, what's at breweries whenyou bring your kids?
In the corner there there's abook nook, there's games,
there's monopoly scrabble.
Connect four chutes and ladders.
It's literally there at thebrewery.
So you get yourself a beer, youbring your kids, you play a
little chutes and ladders,little candy land, grab a pickle
(21:23):
beer.
You just.
Speaker 1 (21:24):
It's more about atmosphere and relaxing and have
a good time and most all ofthem like I don't know too many
of them, maybe more in a moremetro area, but especially in in
a little bit more rural areas.
Most of them aren't open pastabout nine anyway, right, so
it's not like you're staying.
I mean maybe 10, especiallyduring the summer months when
it's a little bit lighter orfriday, saturday, thursday,
friday or saturday, they're openyeah.
(21:46):
But they're not doing like youknow, like seven days a week,
open until 1 and then open until2 on Friday, saturday, with
shot specials and like it's acompletely different vibe.
So you know, I shouldn't sayobviously, but I'm assuming if
you are checking in on thispodcast, watching on YouTube,
listening on Buzzsprout, any oneof the podcast locations,
(22:07):
wherever it may be, iheart orSpotify or whatever it is, I'm
guessing you've been to or arefamiliar at least a little bit
with craft beer or breweries.
But for those that haven't andthink that it's about the same,
just go and experiment with one.
Just go in and spend a littlebit of time at one.
(22:29):
Get the lightest beer that theyhave.
If you're a Bush Light, mickUltra kind of drinker, if that's
your speed and you don't wantanything you have to chew.
I've heard that many times.
You can get a flight.
Most places will do a flight.
You get four or five littleglasses.
Say this is what I usuallydrink.
I want something light.
They will pick from one oftheir 13 beers that they have on
(22:50):
tap.
They're not going to give youthe porter or the stout because
they know that you're not goingto like that.
So why would you waste yourtime with that.
They might ask you most of thebeer tenders.
They even got their own namenot bartenders, beer tenders,
because all they do is beers.
Most of them are at leastfamiliar enough with their own
stuff that if you tell them thisis kind of what I like, but I
(23:10):
also like kind of fruity kind ofthings, like, okay, you know
what you might actually like,this sour, it's going to be a
little bit bitter for a taste,but it's going to have some
fruit to it.
You might kind of like that.
We'll put that in your.
So they're going to help youthrough that anyway.
So if you haven't gone to one,just go and check it out.
If you're worried about goingby yourself, you've got a friend
in me.
(23:30):
I'm happy to volunteer.
Cue the music.
Yes, yeah, here we go.
I'm in for going to be able tohang out.
Sorry, I kind of went off alittle.
What were we talking aboutagain?
Speaker 2 (23:41):
No to tail off what you were talking about there.
You know the bartenders or beerservers.
You know whatever you want tocall them.
At the brewery, they actuallyknow what they're talking about
when it comes to the beerthey're serving.
If you go to a bar Bob's Barand Grill down the road, they
don't have a clue what they'reserving.
You just tell them the name andthey give it to you.
So if you were to ask them,what should I have?
(24:03):
They're like I don't know.
We've got Miller Lite on tap.
When you go to a brewery, theyknow what's in the beer, how
it's made, the different tastesall that stuff, so they're way
more knowledgeable of whatthey're serving and can give you
a good recommendation.
Pretty much that's theexperience I've had at any
brewery I've ever been to.
Speaker 1 (24:18):
And likely one of the things when you work at a
brewery like you work at abrewery because you like
breweries and you don't justlike the person you're working
for.
You know, maybe that is part ofit, but now that you got in
there you're willing to try allof the different beers.
So likely they have alreadytried all of the different beers
and so they can give you kindof at least their feedback on
that.
Like you're saying, they knowwhat's there, which, from that
(24:40):
standpoint I'm going to go backon my little soapbox tangent
Tuesday over here.
That's one of the mostirritating things in the world.
When you go to a bar and you'relike what's on tap, I'm like,
well, we got Coors Light andMick Golden Light and Bush Light
.
I'm like, okay, if I'm askingwhat the tap list is, go ahead
and take the five major lightbeers right off the top, because
(25:01):
clearly if I don't care, thenI'm going to get like a Coors
Light, keystone, whatever.
But if I'm asking that question,I'm not asking like, do you
have bush light?
Because really nobody in ruralMinnesota, no, everybody does.
If you could find a barsomewhere that I can't even talk
right now, if you could find abar somewhere that doesn't have
(25:24):
bush light on tap or Coors Lighton tap?
Show me where it is, becauseI'm curious at this point in
time.
So if I ask if you're a serverout there, if you have family
that's a server, kids orrelatives that are servers, have
them learn their tap list or atleast bring the tap list with
them, because if I ask thatquestion, I already know that
(25:47):
coors light, bush light, likewhat's the light beer you got on
tap?
Well, mick golden.
Okay, I'll have one of those,because clearly I don't, I'm not
worried about like there aresome people that do like, oh, I
can't taste, I can't have thatit's just tastes like swill and
I'm like you're gonna basicallythe same thing in a different.
can some that do have thatopinion with some of those?
But generally speaking, if I'masking for the tap list, those
(26:09):
aren't the ones I'm looking for.
I'm looking to find out.
I can see the tap handles overthe top and I think that that's
a beer hug.
That one over there it might bea Goose Island.
Is this one here?
Is that a Clock Owl from GrandRapids?
Oh, I don't know, let me gocheck.
Speaker 2 (26:27):
I'll be right back.
Yeah, give me a second.
Oh, okay, like half thatinformation.
Speaker 1 (26:31):
Like just I'm going to tip you less if you do that
to me, because I'm asking forthat specific thing.
You know what I mean.
Have the QR code on the tablethat you update or something.
Just drives me nuts.
Speaker 2 (26:43):
Don't you think you couldn't be asking a little too
much?
Speaker 1 (26:52):
I might be, I mean.
Speaker 2 (26:53):
I'm sorry I'm asking for you can't ask too much, I'm
asking people to know their job.
Speaker 1 (26:58):
I guess that's that's .
That's part of the problem here.
So that's a lot, yeah.
But that's why I go tobreweries Probably.
I mean I go to bars probablyfairly amount or whatever.
But like, just know the stuffthat you have.
I understand that you're, youknow, like mostly just doing
food as far as a server.
But then bring the tap listwith you Like if you're not
going to learn that, bring itwith you.
That's an easy cheat sheet, youknow.
(27:18):
Somebody asks like oh yeah, youknow what.
I got it right, that problem.
You don't even have to learnall of them because they change
a decent amount.
But sorry, I apologize, I takeit back, go ahead and not know
anything you feel better now no,I just thought I'd ask you so
(27:45):
anyway, they work hard to createa good craft experience,
promoting art and culture in thecommunity.
So good on you for halfbrothers for that Not making me
angry.
Sorry that they had to be partof my little rant there for a
little bit.
Let's hear what else do they do.
Let's see here what else dothey do.
(28:14):
They got live bands and artistsfrom the community that come
together to be part of thatexperience and help provide a
place where patrons can takepart of something interesting
and unique all the time.
So they have a ton of stuffgoing on there.
You can find a lot of that ontheir website, but also on their
Instagram.
A ton of that information isout there.
They try to keep that updatedate pretty good there.
They try to keep that updatedate pretty good.
Their Instagram does have evensome pictures of not only
different beers, but they dohave the different calendars
that have what's going on there$20 pizza plus two pints, open
(28:36):
mic night, all sorts ofdifferent stuff going on, food
trucks galore all of thedifferent things that you want
to be able to see at a brewery.
So go to halfbrothersbrewingcomor to their Instagram page to
be able to see at a brewery.
So go to a half brothersbrewingcom or to their Instagram
page.
Be able to find out a ton moreIf you're going to be in that
area or if you're looking tofind out some more stuff about
what they have out there.
But their staff they also have alittle blurb here about their
(28:58):
staff.
Great product paired with agreat experience can only get by
having great people.
They hire friendly,knowledgeable staff.
Knowledgeable by having greatpeople.
They hire friendly,knowledgeable staff
knowledgeable staff we justtalked about to brew your beer
and to serve you, the patrons.
Beer tenders are allexperienced brewers with a
passion for brewing new andinteresting beer.
So all of their beer tendersalso have done brewing or are
(29:19):
part of the brewing process forthe brewery Nice, so they
understand what goes into it.
We just talked about that thatmost beer tenders have an idea.
They've tried a lot of it.
These guys are involved in thatprocess right from the jump,
which is awesome.
I absolutely love that.
Speaker 2 (29:37):
Yeah, it definitely makes for a better experience
when you're there.
Speaker 1 (29:40):
Sure, oh, 100%.
And it specifically says all ofour staff members are trained
to know everything about ourbrewing process and happy to
answer questions and engage inlively beer geek debate.
So this is fantastic, soundsgreat.
This is going to be on our roadtrip tour of 2025.
Speaker 2 (30:00):
I don't know Whenever we're going to start it.
Speaker 1 (30:02):
Yeah, I'm just picking.
It's going to be all of likeJune or something.
Fargo when did I come out?
Speaker 2 (30:05):
of Fargo.
Far be all of June or something.
Fargo when did I come out ofFargo?
Fargo is not in Minnesota, bythe way, yeah.
Speaker 1 (30:11):
I'm just getting out there, it's true.
Speaker 2 (30:12):
Just so you know, that's in North Dakota where
this brewery is.
So don't ask us if we've seenFargo or if we've been in Fargo.
It's got nothing to do withMinnesota, it's true.
It's true.
Anyways, these are the facts.
Back to Grand Forks, where thisis.
Speaker 1 (30:26):
Grand Forks.
Speaker 2 (30:27):
What is that?
Like a six seven-hour drivefrom here, or something like
that.
Speaker 1 (30:30):
Yeah, probably Maybe about that.
Yeah, yeah, I can bring it upon the old Google machine here.
Speaker 2 (30:36):
Yeah, we can do that.
Yeah, we can get out there oneweekend.
Speaker 1 (30:39):
Wouldn't be too far.
Speaker 2 (30:40):
I probably wouldn't order the pickle beer again,
though, now that we've had itnow.
Speaker 1 (30:43):
Yeah, yeah, the novelty has worn off.
Grand Forks, north Dakota, fromright here, way off Five hours.
Speaker 2 (30:55):
Oh, that's like driving up to Michigan.
Perfect, exactly.
Speaker 1 (30:58):
Yeah, so we could do that as a little weekend trip.
Absolutely Doesn't even have tobe part of the.
It could be the pre-tour, or itcould be the start of the tour.
That's fine too.
I don't really care.
That's where it'll start.
We'll take off from here andwe'll get up there and spend the
night, and then we'll start thenext day by the time we get
there, then we'll decide what itis exactly.
Speaker 2 (31:18):
Post tour for sure.
Speaker 1 (31:23):
Yeah, so that I don't know.
I'd like, I'd really like totry some of their other stuff
that they have.
Like I said, they have quitethe selection that's out there.
They do have some seltzers abunch of they got, at least on
their website right now.
They got three different hoppybeers a New England pale ale, a
(31:48):
New England IPA, an American IPA.
They have a couple of sours,some ciders, some NA options and
then they also this is alwaysfun here they also have guest
taps, so they bring in beersfrom other places too and bring
them in.
So they got some Deschutes.
Fargo Brewing Company Bemidji Idid see on their Instagram they
(32:11):
actually have a co-op or notco-op, but they worked with
Bemidji to create their own.
So a little bit of a mix andmatch to a certain extent.
So, yeah, they got a lot ofdifferent options that are out
there and kind of a lot of funto be able to do that.
So kind of a cool place to beable to go and I think it'd be a
lot of fun to be able to headup there.
(32:31):
One note, though they do havefood there.
If you go to the food tab, theyhave lots of matzo pizzas,
which is good, and it's a goodsolid frozen pizza.
If you're there, you may or maynot notice that they also have a
large pizza prep area for likein-house pizzas.
(32:51):
But they just announced, aslate as April, that they were
putting a timeout and a reset onthe pizza operation, that they
have Pizza operation on thepizza operation, that they have
Pizza operation kitchen Tony'sPizza and, that said, after that
weekend it was closing for alittle bit of a reset.
(33:12):
Part of the problem that theywere running into it was that
they were having a hard timegetting employees to do the
pizza side of things.
Oh, okay, so it was more of astaffing thing, so it's not a
sales thing, it's nothing likethat.
Definitely go out and check itout and go there and, you know,
give them your business and youknow I always feel weird saying
patronize them, because I feellike patronizes that you're
(33:32):
being patronized.
Speaker 2 (33:33):
That's what it seems.
Speaker 1 (33:34):
But that's not you know like, go and support them,
like get out there and enjoy thebrewery and tell them that we
say you know like, somethinglike that.
But I think that one of thebiggest things is, if you have a
chance, maybe you don't workfor them and you don't do
something like that.
It'd be cool to be able to havethat and the picture that they
have on here.
They have three of those pizzaovens that kind of slow roast it
right through there, and awhole little prep area that they
(33:56):
make it right fresh.
Right in front of you.
There they have a bunch ofdough sitting right on the table
that they make fresh Like it'syou know good stuff.
Make fresh, like it's you knowgood stuff.
But yeah, it's just a staffingthing that they kind of ran into
with that.
So I think that a lot of ushave kind of felt that staffing
crunch over the years.
Speaker 2 (34:12):
Well, especially the last few, for sure.
But let's play devil's advocatehere for a second.
If you're going to work for abrewery, a brewery brewing beer,
brewing pickle beer yeah, see,pickle beer, yeah, see, I'm
telling you, I'm following.
Do you really want to go cookpizza when you apply for a
(34:34):
brewery?
Speaker 1 (34:36):
Well, and that's where they have people doing not
both, but like one or the other.
So, that's kind of where theykind of run into that.
But you know that's a toughpart.
You don't want to have thepart-time 16-year-old that
doesn't really care making thestuff, even though the pizza pub
, I think, down the road has alot of that, A lot of those.
But you could have somethinglike that or whatever, and just
(34:59):
have some quality standardsthere and kind of supervise it
and you'd be all right.
But maybe they want to havepeople that want to just do the
beer it and you'd be all right,but maybe they want to have
people that want to just do thebeer.
Speaker 2 (35:09):
I mean you know that could be what it is Probably.
I mean you'd be better off justhaving frozen pizzas in-house.
Speaker 1 (35:12):
I think, if you're a brewery or invite food trucks I
don't know how many food trucksare in Grand Forks- Well, even
as of just a couple of days ago,they have a Hank's Ice Cream
Shop was coming to hang outthere, so they had a food truck
there, but they had a hippiegone, hot dog last week.
Speaker 2 (35:30):
Now that sounds great A hot dog with beer.
I'm not putting together theice cream and beer, though.
Yeah, that one's a little bitweird, Especially if you're
drinking a pickle beer with somevanilla ice cream.
Speaker 1 (35:41):
A handful of weeks ago they had Mexican food
That'll go with beer.
That sounds great.
Yep, absolutely.
Yeah, they got differentoptions, for sure that are up
there.
But yeah, no, it's somethingthat they like to try to be able
to bring in different optionswith that.
But yeah, the pizza is the lotsof matzah at this point.
So if you've been there beforeand you've had that, that has
(36:03):
been a little bit of a change.
I'm hoping that they startedagain.
You've had that.
That has been a little bit of achange.
I'm hoping that they startedagain.
I'm not going to bank on it,obviously, but you know, I'm
hoping that they can maybe getthat going again at some point,
Cause I think it's kind of coolto be able to have your own
pizza.
You know what I mean your ownkind of mix, your own kind of
blend, whatever you're doing.
Kind of cool.
Speaker 2 (36:18):
Yeah, fresh, I suppose, but still nothing beats
a Hagee's pizza.
That's some rock solid pizzaman.
Speaker 1 (36:30):
You know the key is and this is Mikey at the bowling
alley has taught me this thekey to really being able to get
it done.
I mean because most of them youalmost have to like burn the
top to be able to make sure itgets down all the way through,
especially the six-pack, becauseit's a little thicker.
But if you toss her in therebut then every like five minutes
or so give her a little quarterturn, pull the pizza out a
little quarter turn, pop herback in there, sure it kind of
(36:51):
evens things out a little bit.
So I think that that's prettyhuge.
Speaker 2 (36:55):
Do you think they have a pickle pizza?
Speaker 1 (36:57):
I don't know if they do or not.
Speaker 2 (36:58):
I feel like they had a hamburger or bacon
cheeseburger one but I don'tknow if they have pickles on it
or not.
Speaker 1 (37:05):
I may have to try to experiment.
Speaker 2 (37:06):
We might have to just shoot them a little email, hey.
Speaker 1 (37:09):
Right yeah, what do you got?
Speaker 2 (37:11):
Throw some pickles on one of those Exactly yeah.
Speaker 1 (37:13):
Or just get like a bacon cheeseburger one.
We'll just get some of thoseold crispy klossens you were
talking about.
Oh, hell, yeah, toss some ofthose biatches on there.
It Great idea, it'd befantastic, it'd be wonderful.
Yeah, I do love some pickles,but yeah, this is a I don't know
.
It's very interesting.
It's very pickly, very pickly.
Speaker 2 (37:30):
It's different, but definitely a novelty beer,
that's for sure.
Yeah, it's one of those beersyou get once just to say you've
tried it and you're probablydone with it after that.
Speaker 1 (37:42):
Right, yeah, yeah, that's you.
Did you know that the name Legocame from the Danish phrase leg
got, which means play well?
Speaker 2 (37:57):
I did actually know that.
Speaker 1 (37:59):
Yeah, I read that.
That was my random fact today.
Speaker 2 (38:05):
I did read that Was it bar banter time?
Speaker 1 (38:08):
I think so.
I think we've reached that partof the episode.
All right, well, 28 too, by theway, 28.
Speaker 2 (38:15):
28.
Speaker 1 (38:16):
Yeah, coming up on a year I think you had mentioned
that One year coming in August.
Yeah, yeah.
Speaker 2 (38:21):
We'll have some guests on here pretty soon if I
get this table done Absolutely.
I'm not much of a craftsman,apparently with epoxy it's fine.
We'll have to fix my mistakesthere, but you're a baseball guy
, I am a baseball guy.
You're a huge baseball guy.
Played three games of baseball.
Speaker 1 (38:36):
Yeah, we played three games this last weekend.
Should have beat Mora.
Got kind of a little bit alittle screwed down on a call
Should have beat him.
Speaker 2 (38:45):
You would have beat him.
Speaker 1 (38:46):
Well, the pitch was right in the heart of the plate
and the ump was like nah itmissed.
Nah, it missed which would havebeen the second out with nobody
on, but instead it was a walk toput one on with one out and
then they ended up scoring totie the game in the ninth.
Oh, that's a bummer.
Yeah, so that was Mora.
So we should have beat them.
(39:06):
And then we got hosed on asecond call in the 10th.
But whatever, it's fine.
But yesterday we beat Hinkleyand it's always fun to beat
Hinkley because Hinkley is oneof those.
We're going to play 55 games ayear.
We're going to practice everyday outside of that and take
baseball way more seriously thananybody does, and we're just.
We're there to have fun.
(39:26):
We're the fun team is reallywhat it is.
We want baseball's fun.
You got to have fun doing it,and so we just have a good time
and fun.
You got to have fun doing it,and so we just have a good time.
And, um, you know, I think it'sprobably the third time in 11
years we've been a team that webeat hinkley.
Hinkley's usually towards thetop of the league, usually
pretty good.
We beat him 12 to 11 so it wasa fun game it was like a slow
(39:49):
pitch softball game right thereit.
It was an absolute blast.
We had a young kid, a highschool kid, started the game.
He pitched really well, exceptfor one pitch.
He kind of left a one, twohanger and it got parked for a
grand slam.
And all of a sudden, after twoinnings, we find ourselves down
six one.
But yeah, we battled back, weslapped the ball around a little
(40:11):
bit, we pitched well, we, youknow, hit well after that and uh
, they just kind of, I thinkthey they didn't have their a
couple of their top guys were indisney, disneyland, I guess.
So they had some other key guys, but they were missing a couple
of their top people as well anduh, they just, I think they
just ran out of pitching reallyis what it, you know, kind of
came down towards the end andyou know some stuff that was
(40:32):
kind of all over the place and acouple of walks and a couple of
pass balls and stuff like that.
It was still a fun weekend.
But yeah, yes, I am a baseballguy.
I do like baseball.
Speaker 2 (40:40):
You are a baseball guy.
Did you get in on that fun?
Speaker 1 (40:43):
On one of the pass balls.
Well, I should have scored fromthird.
I did not because I think thatit hopped back and it came back,
but all the guys heckled methat I just thought I was too
slow or something like that.
I scored on the next pitch whena base hit, so not a big deal,
so you kind of stayed at third.
Well, I took a couple of hardsteps and I'm like no, that's
coming back, I'm going to getscrewed at home.
Speaker 2 (41:06):
That was probably a smart decision.
Speaker 1 (41:08):
Yeah, I think it was Nobody else did, apparently.
But that's fine, that is whatit is.
Speaker 2 (41:13):
Well, you scored anyway.
Speaker 1 (41:14):
Yeah, we still scored and we took the lead and won
the game.
So all's well that ends well,yeah.
Speaker 2 (41:20):
So yesterday or today , bobby Bonilla Day?
Oh yes, what a great day tocelebrate.
Yes, was it $1.2 million?
He's been paid on July 1stevery year for I don't know how
many years now 15 maybe See, Igot to look this up and it goes
until 2035.
Speaker 1 (41:42):
Bobby, not boobie.
Right, you've had too muchpickle juice Apparently.
Speaker 2 (41:49):
So, yeah, I couldn't believe.
I read that.
I kind of forgot about that fora minute.
I'm like, wow, that guy sureknew what the heck he was doing
when it came to his contract.
He's going to be paying $1.2million until, I believe, 2035.
He's going to be like 70 yearsold still pulling it.
Well, probably not 70.
I'm just exaggerating so theconcept of.
Speaker 1 (42:08):
Do you know the background of this, of why it
happened?
Speaker 2 (42:19):
I used to know briefly, but have you heard the
name Bernie Madoff?
Oh yeah, unfortunately I have.
Speaker 1 (42:22):
That's not a very kosher name for most people.
So in 2000, the Mets decided toinstead of you know like paying
him, he had 5.9 million left onhis contract.
Instead of just, we're going tocut you here's 5.9 million,
We'll see you later.
They're like you know what.
Instead, we're going to cut youhere's 5.9 million, we'll see
you later.
They're like you know what.
Instead, we're going to doannual payments of 1.2 million
and we're going to invest thismoney and they lost all that
(42:43):
money.
Even to burn you made up to athief perfect, and so, starting
in, it's just, it's just amazingto me.
So it't so it was in 2000, whenthey decided they were going to
buy out the contract, butinstead of this is the other
part of it, too is that the theessentially annuity payments, uh
(43:04):
, weren't going to start until2011.
So, basically, they're going totake $6 million, they're going
to turn it into $14 million,whatever it is, and then it's
going to be fine, because thenthey'll be paying all this money
, but they're going to make allthis money in interest.
It's going to be totally fine.
Yeah, so the payments didn'tstart till 2011.
So, 11 years later, that'swhere their growth was going to
(43:25):
come from, that's where themoney was going to be able to
build.
Well, obviously, that didn'thappen.
They were promised double digitreturns and and are going to
make a significant amount ofmoney after that.
Clearly, that didn't happen.
But the agreement in 2000 wasthat, starting July 1, 2011, for
the next 25 years, he was goingto make annual payments of $1.2
(43:51):
million, which, by my simplemath, would take five years or
less to be able to pay that off.
But instead we're going to makeit for 25 years because we're
going to make all this money onit, which is a whole different
thing.
So, yeah, so he's going to bemaking that for 25 years.
So let's hear it.
Let's do the math 2011, sothat's going to be 2036.
(44:13):
So we still got another 12years of Bobby Bonilla Day.
Which, on a side note, itactually is ironic because
yesterday I was looking atsocial media.
I don't remember Twitter,facebook, whatever the hell it
was.
Ryan Suter had his contractbasically eliminated from the
Dallas Stars, and so now he'sgetting paid $800,000 from the
(44:34):
Wild and $1.2 million from thestars to not play hockey.
Not doing it.
Speaker 2 (44:38):
I know, isn't that crazy.
Yeah, I read that too.
I think I actually read thattoday, actually.
Speaker 1 (44:43):
Yeah, oh on, freaking .
Real must be rough.
The thing about it, though, islike this is the more that you
look at it like it's one of thethings that will be crazy, and
he's obviously known for it, butit's not the only one that's
happened.
I mean, obviously that happened, but Bonilla actually signed a
second deferred contract planwith the Mets and Orioles that
(45:06):
pays him $500,000 a year for 25years.
That started in 2004.
So that's actually coming to aclose here pretty soon.
So he's getting paid that, Wow.
Brett Saberhagen signed acontract $250,000 a year for the
Mets.
That'll start in 2004.
That started in 2004.
Max Scherzer will receive $105million total from the Nationals
(45:30):
.
That will be paid out through2028.
But I think that's part of hisactual contract, though I don't
think that's a deferment.
I don't know that one's a littlebit different with that one.
Manny Ramirez is stillcollecting money from the Boston
Red Sox.
He'll get $24.2 million through2026.
So he's still making money onthat.
(45:51):
Let's see here Ken Griffey Jr$3.6 million from the Reds from
every year through 2024.
A nine-year $116 million dealthat he signed in 2000 when he
left Seattle and then got hurtevery freaking year after that,
which is so sad because heshould be really the leader in
all of the statisticalcategories because he's one of
the greatest to ever play.
(46:12):
But yeah, he had that defermentwith that one.
Speaker 2 (46:16):
So this is his last year getting paid, yeah.
Speaker 1 (46:18):
So that's the last one.
On that one, let's hear ChrisDavis for the Orioles.
You remember the big slugging.
First baseman might be the newBobby Bonilla.
As he clicks $59 million indeferred payments during a 15
year stretch that continuesthrough 2037.
He'll receive 9.16 million in2024 and 2025 and then 3.5
(46:40):
million from 26 to 32 and then1.4 million from 33 to 37.
So he's just gonna just keepraking in the money.
I mean they defer it, you know,because it's still ultimately,
that one's ultimately stillgonna be 59 million dollars.
Speaker 2 (46:55):
A lot of money yeah.
Speaker 1 (46:56):
And that's one of the things they were talking about
with like show here, tony, likehe has this massive, massive
deal that he signed this lastyear, let's hear.
But oh, tony, I don't rememberwhat the it doesn't say here,
like what the OK, what the totalwas for the thing, but it was
something like 10 years, 500million, 600 million or
(47:18):
something insane.
But because he didn't want tolike screw the team initially,
he's not getting much the firstfew years.
Yeah during the 10 year lengthof his deal.
He's only making two milliondollars a year.
Right, but, but it'll comelater.
From 2034 to 2043, he willreceive $68 million per year.
Speaker 2 (47:41):
I wonder how the Dodgers are going to work around
that in 10 years Exactly.
Speaker 1 (47:45):
Yeah, no kidding.
Instead we'll do 40 million forthe next 50 years or something.
Yeah, it's, uh, it's just crazy.
Yeah, that's.
Yeah, it's kind of nuts, butthat's, that's kind of where the
pushing off contracts orwhatever it can work, but it
doesn't always work.
But uh, yeah, yeah.
Yeah, today's Bobby Boonea day,at least for us it is today.
You know, like whoever'slistening out there, I'll
(48:07):
probably hear it a couple ofdays from now.
But July 1st, remember that.
Put that in your calendars.
Bobby Bonilla Day Till 20,.
What did I say?
2032?
2030?
2036.
Speaker 2 (48:16):
2036.
Speaker 1 (48:18):
1.2 million, that's right.
Another 12 years, just everyyear, just going to get the mail
and electric bill.
Subscription to SportsIllustrated.
That doesn't run anymore.
Speaker 2 (48:31):
Oh, there's my check.
Speaker 1 (48:32):
The Mets are sending me money still again.
Speaker 2 (48:35):
I wonder whose idea that contract was.
I wonder if he came up withthat or his agent.
Speaker 1 (48:39):
It sounds like it was the owner, one of the Coens
that owned the team at the time.
They thought that they werebeing so brilliant because it
was less that it was theinvestment thing, because they
were going to make tons of moneyover the top of it.
Speaker 2 (48:51):
With Bernie Madoff yeah.
Speaker 1 (48:53):
And you know, we all know how that worked out.
Not well.
Speaker 2 (49:01):
About as good as his investments with what's his?
Sam Frickman or Blinkman orwhatever the crypto guy that
everybody lost money in?
Yeah, yeah, that was great.
Yeah, oh, my goodness, yeah,unreal, that goes into the NFL.
Let's go into that now withtheir $144 billion lawsuit that
they got taken for.
Each team has to come up withwhat?
(49:21):
$450 million.
Speaker 1 (49:23):
Which will never happen.
It'll never happen, it'll neverhappen.
Speaker 2 (49:26):
So how does that judgment even happen then?
Speaker 1 (49:29):
There's just no way.
It makes sense from thestandpoint of having the
judgment, but the fact thatit'll never actually happen
because it'll you know, like wewere talking before, like it'll
get appealed and it'll be this,it's going to do that.
(49:57):
I'm going to let the jury decideand then I'll evaluate whether
I dismiss it on a judge's rulingafterwards.
So it still may end up justgetting dismissed.
But a jury unanimously feltthat that was right.
Well, it's an interesting.
So if a judge ends up changinghis mind on that one, I feel
like that'd be a little bit.
Uh, how much of that $140billion you can that?
Speaker 2 (50:19):
was right.
Well, it's an interesting.
So if a judge ends up changinghis mind on that one, I feel
like that'd be a little bit howmuch of that $140 billion you
can Sure.
Well, it's an interesting thing, though.
The people that brought up thelawsuit.
I don't disagree with themabout the Sunday ticket
basically monopolizing the wholething.
So I would have to buy a Sundayticket to watch every team in
the NFL.
What if I don't want?
Speaker 1 (50:35):
to yeah.
Speaker 2 (50:35):
What if I just want to watch the Vikings or the
Packers?
Speaker 1 (50:38):
Yeah, I live in Minnesota, but I'm a huge
Cardinals fan.
Speaker 2 (50:41):
Like I should be able to just, especially with the
streaming platforms.
Now I should be able to juststream the Vikings if I want,
Like this is where the teams ofall professional sports need to
stream their own stuff.
Speaker 1 (50:51):
I'm going to pay $10 and watch your game Watch or
something like that $15, $20,whatever the hell it's going to
be.
I'm not going to because,whatever, I'm Vikings and I live
here and I see it.
But yeah, I mean, have that theone-off, the a la carte kind of
bit for that.
Speaker 2 (51:06):
Pick what you want to pay for.
Speaker 1 (51:08):
I don't think that that's going to affect your
national audience for yourafternoon games.
People are still going to bewatching those.
That's not going to changeanything.
You're already kind of screwingpeople by going to Amazon and
Netflix or different things orwhatever for streaming things,
which just drives me nutsbecause I'm not going to go sign
up for that.
I'm literally not going to andalmost on principle Now I won't
do it.
Speaker 2 (51:28):
Right, it's like Thursday night games are on NFL
network only.
I don't have that either.
Nah, they're getting a littlegreedy with their.
I'm not usually one forcorporate greed, but the NFL is
getting about as greedy as theycan get with that stuff it is
kind of pushing beyond thatlevel just a little bit.
Speaker 1 (51:47):
Come on yeah.
Speaker 2 (51:50):
It would just probably benefit the consumer
better.
I think it would probablybenefit the teams better if you
could just pick which teams youwanted to, and your price can
vary based on how many teams youpick.
Yeah, like I'm not going towatch the Jacksonville Jaguars,
why should I have to pay $500 ayear for Sunday ticket for 300
games I won't even watch or see?
Yeah, you know it makes nosense.
Speaker 1 (52:11):
Yeah, and that's I mean.
If you, you know, you kind ofdo the rough math, you do 20
bucks a game, which I thinkwould be a little bit steep, but
you know 20 bucks a game, Ithink 10 bucks would maybe be
all right.
You know, like you can watchmovies, you can get different
stuff.
I mean Netflix is about 10,less than 10 bucks a month or
something like that.
Speaker 2 (52:26):
It's $24.
No.
Speaker 1 (52:30):
I have no idea.
I you know whatever it is, butyou get like everything there or
whatever.
That's something that like.
If you're going to charge, youknow like 10 bucks a game, let's
say they even charge 20 bucks agame 17 games that's going to
be $340 that you're going to bepaying for an entire season.
But if you get the entireseason, maybe you do it for 300
(52:50):
instead.
I think that that's still alittle bit exorbitant in my mind
, a little bit aggressive, orwhatever.
But 10 bucks, I could see that.
You know 170.
Maybe you do a deal for 150 ifyou buy the whole season, or 10
a game, so you're saving 20bucks on the season or something
like that.
Maybe that's what you get into.
You know what I mean.
I think that, yeah, I feel like150 bucks wouldn't be bad if I
was out of town, but apassionate fan, you know what I
(53:11):
mean.
Right, I feel like that wouldbe okay.
But that's where it's.
You know, like you said,getting into like 500 to be able
to like.
I'm only watching the one gameright, maybe now, because I have
it.
I'm gonna watch like red zone orsomething, but I don't care
about that.
You know what I mean.
Like none of the rest matters,you know what I mean.
Like fantasy football isdefinitely a thing, but I can
look at stats on my phonebecause I don't care about what
(53:32):
happens in the game, I careabout the stats.
Speaker 2 (53:35):
So yeah, I don't know .
Yeah, it'll be interesting tosee what happens if, how long
the appeal process takes, maybehow the judge is going to rule.
Speaker 1 (53:45):
I don't think they'll have to pay.
I feel like it'll be.
My guess is it's going to beupheld, but they're going to
change the dollar amount.
Yeah, just because it's kind ofa that's a pretty hefty price
tag.
I don't know where they came upwith that.
Maybe there's a legit way thatthey came up with that.
You know that's where it camefrom or something.
But that still is like.
(54:07):
I feel like it's because I thinkI think that the number is
based on like this is what allof the bars and restaurants or
whatever have paid over thecourse of X amount of time for
the entire thing, which I get itand I agree, but at the same
time, like you're still payingfor something you were still
going to try.
You still bought it for areason.
Yes, you didn't want the wholepackage and you're getting
screwed on the whole package.
(54:28):
But again, instead of paying$50 a game, be paid $10 a game.
Maybe that's what the charge is, Instead of however many
billions of dollars.
Maybe you cut that in half orsomething.
You know what I mean A littlemore manageable for the NFL.
All the people still getsomething out of the deal.
Half of it's going to go tolawyers anyway.
Speaker 2 (54:46):
Right, and then taxes after that.
So yeah, who really wins inthis scenario?
Everybody else.
Speaker 1 (54:53):
Not the consumer.
Speaker 2 (54:54):
Everybody else?
Yeah, exactly, definitely notthe consumer.
Yeah.
Speaker 1 (54:58):
Ultimately it'll probably be the NFL, because now
they'll work their way intodoing kind of that a la carte
onesie-twosie thing and thenthat'll be just a huge boon for
them, and I'm sure they'll getsome percentage of it some way
shape or form.
Speaker 2 (55:10):
Yeah, yeah, it's almost like the rockefellers.
You know that big, rich family,you know from time.
They owned the entire oilindustry in the united states
basically for a long time and ofcourse they got sued in court
for monopolizing it and theybroke it up to several different
oil companies throughout thecountry.
While rockefeller decided well,he just bought stock in all the
(55:31):
oil companies and he had tosell it off to make individual
companies, so he wasn'tmonopolizing.
Then he just bought stock inall the companies and made 10
times as much money off ofowning all the stock in all the
companies versus keeping ithimself.
Right, so did he really lose,or that family really?
No, they really did.
Speaker 1 (55:47):
Exactly, yeah, I think that they made out okay
yeah.
Speaker 2 (55:51):
They did just fine.
Speaker 1 (55:54):
What else you got for today's action.
I don't have too much.
I think that's about all I gothere.
I'm just going to continueworking on this Pickle Rickle
Golden Pickle Beer.
I think that's about all we gothere for episode 28.
Going up on 30.
Perfect.
Speaker 2 (56:11):
Well, you can keep working on it.
I think I'm done working onthis but there you go.
Maybe I'll take one more sipfor the cheers.
All right, sounds good.
Speaker 1 (56:19):
All right.
Well, we appreciate you guystuning in and again, like, share
, subscribe, tell everybodyabout it, comment, give us
feedback.
You know, if you got a beer,like you said, we're drinking
pickle beer based on arecommendation.
We've taken manyrecommendations from different
people.
Happy to be able to interactwith you, just let us know what
you want to be able to have.
We'll try to be able to getthat on there, but until next
(56:41):
time, cheers.
and uh, welcome in everybody.
Uh, here we are back in the twoguys and beer podcast studio,
the the lab, as they call it.
I hate that reference.
People are like'm going to gointo the lab and work on my game
, playing basketball orsomething.
Got to get back in the lab.
It's not the lab.
Speaker 2 (00:30):
I'm kind of liking it for this setting the lab.
We're testing out differentchemistries.
You know, pickle, golden,pickle chemistry here, you know,
I don't know.
Speaker 1 (00:38):
That's true.
That's true.
I guess it does kind of workfor us.
Speaker 2 (00:41):
For us, yeah, does kind of work for us.
Speaker 1 (00:42):
for us, yeah, yeah for the most part people.
I feel like it's overused.
I think that's probably.
I think that's probably whatgets me like, because there's
there's catchphrases foreverything.
You know what I mean.
So I think that when I get,when something gets overused,
that's when I start to just notlike it.
You know, sure that's.
I think the lab is one of thosethings it's like okay, I get it
, you're clever I think contextmatters.
Speaker 2 (01:03):
The lab isn't the baseball field, the lab isn't
the basketball court.
Right, at least we're testingsome chemistry here.
Yeah, that sounds okay, yeah.
Speaker 1 (01:12):
Yeah Well, and I guess that's I mean, to a
certain extent, like abasketball court.
Are you practicing or are youactually developing things?
Because I'm pretty sure youhave a skill set and you're just
practicing that skill setProbably, but I don't know
whatever.
If you have thoughts on that,give us feedback, reach out on
the social media do you like thelab or not?
Speaker 2 (01:31):
you?
Speaker 1 (01:33):
know what you do like , though, drinking beer.
I like drinking beer, all right, it's true, these are the facts
.
Life, you know we play.
Insert the theme song there.
Thanks, we're looking at uhBrothers Brewing today.
They hail from the great stateof North Dakota.
They are out of Grand Forks,north Dakota, on the 17th North
(01:55):
3rd Street is where they're at,so that's where we're headed.
We're headed kind ofnorthwest-ish from here, I guess
Perfect Kind of up towards, notquite to Canada, but up that
direction, close, close.
You ever been to North Dakota?
I have.
For moments I think I was inGrand Forks because I had a
friend of mine went to schooljust across the river oh, okay,
(02:18):
minnesota side and we just droveover there to say that we went
there or something For sure,something stupid.
You know, like we just droveover there to say that we went
there or something stupid.
You know, like we just we wereonly there for half an hour or
something like that, and thencame back.
Sure, it wasn't like we werethere for real long.
So I have, but not technically,you know, if you really want to
call it gone there Say you werethere quick.
(02:39):
Yeah, I've had a few of thoseExactly.
It's kind of like, technically,have I been to Oak?
Or like Texas?
Well, yeah, I drove to Arizonabut we didn't stop for gas or
anything, just kind of clippedthe tip on the top there on the
way down and that was about it.
Same with New Mexico.
I don't think I think westopped for gas, maybe once.
But let me tell you, drivingthrough New Mexico is one of the
worst things.
(02:59):
Like you talk about thatstretch from 95, just being
boring it's, there's nothing.
It's like, look, there's dirtin there Dirt, and look I can
see the tip of Mexico becausethere's nothing.
Speaker 2 (03:12):
I had a different experience when I was in New
Mexico.
It was much more enjoyable.
I thought I maybe I shared itlike I did back, like on episode
five or something.
Speaker 1 (03:21):
I think when we were talking about the area of 51 or
something, yeah, so I had adifferent experience in New
Mexico, with different sceneriesand stuff but I've driven
through North Dakota and that isboring as hell.
Speaker 2 (03:31):
Yeah, Sorry If you're from North Dakota.
Like I've been through there afew times, I mean maybe I missed
something.
If I missed something let meknow where I should stop.
But you were asleep for half ofit Probably drove sleep for
half of it probably drovethrough the state.
A couple times I saw like grasslike in the movie the nothing
nerd eric mark walberg.
That was so terrible youcouldn't figure out what was
going on.
it was just grass about kneehigh, just kind of blown in the
(03:54):
wind they went all the waythrough, and once I got into
montana then it was cool.
But north dakota nothing, notmuch.
There I, I didn't see anything.
Speaker 1 (04:03):
So that's true.
I I mean I.
So I've never been to like theBlack Hills, rushmore, any of
that stuff or whatever.
But I have driven through partof South Dakota and it's much of
the same there.
It's, you know, like 70 milesthat way, and good luck.
Hope you had a Red Bull orsomething.
Speaker 2 (04:19):
It's terrible Because there's not much there Until
you get to the western half ofSouth Dakota.
Then it's gorgeous of course.
Speaker 1 (04:25):
Yeah, I didn't go that far.
I went to Pierre oh sure, thecapital, if you will.
So I had a friend doingbroadcasting out there and just
went out and visited for alittle bit.
I don't remember much of thattrip, a lot of beer drinking.
I may have been a little beerdrinking on that one too,
because, as we've said, I likeme some beer drinking.
(04:45):
I like you some beer, but youknow, that's kind of what we're
here for.
That's what we're here for twoguys and beer.
So what would we be if wedidn't drink the beer?
Speaker 2 (04:53):
That would be terrible.
Yeah, that would be terrible.
Just two guys hanging out.
Speaker 1 (04:57):
That could get iffy at times.
So what do want to talk abouttoday?
Um, you see that sky, todaytalk about blue, got it.
But in the meantime, sincewe're way more fun than that,
half brothers brewing northdakota, uh, coming back to, uh,
grand forks, north dakota.
(05:18):
So no, I I mean, I think I saidI guess I had been there, but
that now that's been probably 20years ago now, maybe even even
longer than that.
Yeah, probably about longerthan that now.
So this was definitely not thereat this point in time, it's
only a handful of years old, sonot a ton of information to be
able to grab.
But we'll do our best and bringto you what we know and what we
have here on Half Brothers, notonly the information about the
(05:40):
brewery, but we're also going totalk a little bit about the
beer we're going to drink.
Today and generally, more oftenthan not, we kind of live
around that IPA world.
We've done like some sours,we've had some ciders, we had
like some Doppelbachs, someOktoberfest, but this one is, if
there were rails to go off of,this is completely off the rail.
(06:02):
We have jumped the track.
My friends, it's going to be alittle bit different.
This is the Pickle.
Rickle is, I believe, the nameof it here.
Speaker 2 (06:12):
Golden Pickle Beer is what it says on the can.
It's a malt beverage.
We've never had a malt beverageon here, like a Zima, I presume
, or Smirnoff Ice or a Mike'sHard Lemonade.
Here we go, golden Pickle Beer.
I'll pass it over to you.
Speaker 1 (06:28):
As described on the front here, kind of the cool
pickle guy hanging out there.
Yeah, this was a recommendedbeer, wasn't it?
Speaker 2 (06:38):
This was a recommended beer.
Speaker 1 (06:40):
It sure was 4.5 ABV Golden Pickle Beer.
This is going to be aninteresting one for sure.
On their website, pickle RickleGolden Pickle Beer, it's a
blonde ale from Half Brothers.
It is 4.5, as I mentioned, thedescription as far as what is
this?
(07:00):
This is untapped rankings.
It gives it about a 3.8.
Just shy of a 4 out of 5.
Basically, 4 out of 5 stars.
Interesting it's about kind ofwhere they put that.
I'll click on that.
I'll actually go over to theuntapped side of things here.
Untapped, if you're notfamiliar with that, is you can
rate all of your beers and thenit throws it out there for
(07:22):
everybody to be able to rate it.
This is based on 577 ratings,3.7 for the total on that one.
So should be an interesting onefor sure.
And I think I feel like youhave to like pickles a lot
because even on their website,dill pickle golden ale brewed
with a literal metric F ton ofpickle juice.
Speaker 2 (07:44):
Perfect.
So I do that Fton of picklejuice Perfect.
I like how they do that F-tonof pickle juice.
Speaker 1 (07:49):
Yes, they're not messing around with the pickle.
I have a feeling that once wepop the top, we'll know.
Speaker 2 (07:56):
We will know Before we get into this.
I do like pickles.
I like lots of pickles.
I always get extra pickles.
I always have jars of picklesat home.
I am known to drink picklejuice out of the jar, not in
chugging amounts, but I like totake a couple of shots of it.
Speaker 1 (08:12):
It's good stuff and it's good for you too it is.
It helps with cramping thingslike that.
It's very good for you.
I do also quite love pickles.
I did at one point in time, uh,try to make a dill pickle soup
at work.
One time I got a lot of heatfrom some of my coworkers
because apparently the kitchenarea smelled like pickles for
(08:34):
like days, and I actually itwasn't.
It was salty AF, let me tellyou, but it definitely was
pickly and uh, it was good forabout a half a bowl, I think.
If I were to try to make itagain, I would probably put like
either dumplings or like rippedup bread in there, with maybe
some like brown hamburger orsomething to kind of like offset
(08:56):
the saltiness of all of thepickles, because it was
literally dumped almost a fulljar of pickle juice in there.
So it was aggressive on thepickle juice.
So it was still pretty good,though my coworkers that I was
working with at the because itwas a dispatch center, so a
24-hour operation but thecoworkers that I was working
(09:17):
with at the time tried some andthen when the next ones came in
in the morning, they're likewhat the F happened in the
kitchen.
This is not okay.
Speaker 2 (09:24):
Well, you know.
Speaker 1 (09:26):
Yeah, it's fine to worry about it.
Speaker 2 (09:28):
Experimentation going on in here.
Speaker 1 (09:30):
Exactly so this is yeah, this is going to be very
pickly.
Speaker 2 (09:34):
Without further ado.
Before it gets too warm, shallwe give it a shot?
Speaker 1 (09:39):
Yeah, let's not wait any longer.
Wait any longer.
Well, I don't quite.
I smell the golden ale part,but I don't get the pickle smell
just yet.
Speaker 2 (09:54):
Oh, yeah, A little bit closer.
Speaker 1 (09:55):
Yeah, if you get down there now you get the pickle
juice for sure, holy pickleBatman.
So when they describe it as ametric f?
Ton, remember how I said Ismelled a little gold.
Now I don't know where it is.
Apparently it was just floatingon the top and I drank that
(10:17):
already.
You can now.
It's just, it's like this isthis is like the?
Uh.
It'd be like a hard, hard uh,not like a hard seltzer.
A hard seltzer, a pickleseltzer.
Speaker 2 (10:28):
Yeah, pretty much.
I'm not sure what I think aboutit.
You can definitely taste picklein it, but it's not as much as
I was expecting.
Speaker 1 (10:34):
Now that I mentally am ready for it.
That first slug that I tookthere, I was not prepared.
Speaker 2 (10:41):
It's definitely different, that's for sure I was
.
Uh, it's.
It's definitely different,that's for sure I don't.
You can definitely taste thepickle in it, but I don't think
it's like drinking a pickle outof a juice, out of a pickle jar
is way more potent and a lotstronger than this.
Of course this is a beer.
You know it's tough to compare,but it's not too strong for a
pickle flavor.
The aftertaste is a littledifferent with that beer.
Speaker 1 (11:07):
It almost stings or something, maybe like a dry,
it's got the vinegar orsomething that it kind of hits
you at that point.
So it's uh, yeah, it is.
Uh, it's pickly, that's forsure I don't know what to uh say
about it.
Speaker 2 (11:21):
Really it'd be.
It's a good novelty drink ifyou want to try something goofy.
I don't think I would everdrink this on the lawnmower
scale.
Speaker 1 (11:28):
Yeah, I don't think this would reach the lawnmower
scale.
Speaker 2 (11:31):
This isn't the cozy warm fire beer.
Speaker 1 (11:34):
No the winter scale is.
You know, this is for me andI'd like to try more Half
Brothers, just to be able to trysome of their other stuff,
because it's nothing about abouthalf brothers.
I love the experimentation, Ilove getting out there and
trying something and gettingafter it and doing something fun
, because I would still orderthis, probably on a flight.
(11:55):
I don't know that I would wanta full pint, right.
But if you love pickles, picklejuice, you probably might like
this.
You know.
I mean, you love pickles, I do.
You described it and I do lovepickles.
I still don't.
I think I might do just like aflight size or like a small one,
but more for like the I don'tknow if the gimmick is the right
way to put it but more for likethe novelty of it.
(12:16):
More than anything, it's adifferent flavor, for sure.
Speaker 2 (12:20):
Yeah, that's exactly why you drink.
This is for the novelty of itis to say, oh, I had a
pickle-flavored beer.
You know, there's nothing toocrazy about that and, like you
said, I applaud the attempt atsomething crazy and different.
Maybe it's a way to get peoplein the door, but I would
definitely try other FortBrothers beer.
Yeah, this just isn't one.
(12:42):
I would rush out to the storeand grab and bring a case home
or anything like that, right, ora four-pack home Like nah.
Speaker 1 (12:46):
And for what it is, being a pickle beer, like it's
good for pickles, for that, likeI don't know that what I would
do to make it better ordifferent.
Personally, I don't think itcould.
Yeah, that's about what I wouldwant it to taste like.
It tastes kind of like what youconjure in your mind.
You know what I mean.
So if it's a lot less, maybethat's not quite as good, or if
(13:08):
it's way more, it's going to beoverpowering.
It's kind of at that rightlevel.
I think that they've done areally good job for what it is.
But yeah, it's definitelyyou're getting it for the
novelty of saying dude, youcheck this thing out, try this.
Yeah, you're doing that, or myfriend Bridget is probably going
(13:28):
to order it herself and yeah,she loves pickles kind of
obsessed, obsessive about that.
But yeah, I don't know.
It's not bad though, like Isaid, for what it is and what
they tried to do.
I think that they kind ofnailed that.
If that works as a description.
Speaker 2 (13:42):
That's a good description.
I agree with that.
Yeah, it's for doing somethingcrazy and goofy.
I think, like you said, youprobably couldn't do it any
better than what it is.
You know, a little bit too muchmore pickle, it would be maybe
too gross.
A little bit less, not quiteenough, but yeah, I just
wouldn't.
Uh, I wouldn't go out drinkingcans of this stuff, that's for
(14:04):
sure, not at all.
Speaker 1 (14:08):
Yeah, but it's hard because I don't want to.
This is probably one of thevery few times that we've gotten
a beer that it wasn't excellentand I'm not saying anything bad
about it.
That's where I guess I'm tryingto make sure that the listeners
get that this isn't I'm nottrying to be negative at all.
It's just not necessarily likemy cup of tea.
(14:31):
I would definitely, like I said, I'd definitely try, like a
small one out at the brewery,just because I like the novelty
of the idea.
I really do want to try morehalf brothers brewing selection,
to try some of their otherstuff as well, because if they
did that good with this, I'mexpecting that some of their
other stuff is going to be quitegood as well.
Speaker 2 (14:47):
Yeah, clearly they have some good ideas there, or
they know how to brew beer there, that's for sure.
Yes, yeah.
Speaker 1 (14:55):
And not afraid to experiment with some stuff.
Right, and I like that.
I like that a lot about causethere's some breweries that kind
of play it safe.
We're going to do like the, thebig hitters, and maybe one that
we kind of mess around with.
But you know, I like it whenthey kind of go out there and
like, nope, we're going to takea swing, we're going to go ahead
and get after something thatdoesn't you know sell well or
people don't really like it.
Well, that's fine, we have itfor a little while and we don't
bring it back next time, butwe're going to give it a shot.
Speaker 2 (15:20):
So I like that a lot as far as sales and volume and
how many barrels of this theymake, and it'd be nice to know.
You know they explained F-ton.
Speaker 1 (15:28):
Yeah.
Speaker 2 (15:29):
Well, how much is an F-ton?
I want to know what the F-tonis that they put in here to make
it Frank-furter.
Where do they get the picklejuice?
Do they make it themselves?
That's true.
They just buy a bunch of jarsand dump it, eat the pickles.
Speaker 1 (15:40):
It's the leftover juice in the five gallon pills
at restaurants get that whenthey use all the hamburger
pickles, so you get.
You know, like Dwayne in theback with his bare hand pulling
the pickles, they just just takethat.
Speaker 2 (15:53):
You think garlic in here would make it a little
better?
Speaker 1 (15:56):
I like garlic.
That'd be kind of aninteresting flavor with that Add
a little garlic in here.
Speaker 2 (15:59):
I don't know if anybody's ever made a garlic
beer before but I don't know, Ifeel like that'd be.
Yeah, I mean, if we made apickle beer, we may as well make
a garlic beer, why not yeah?
Speaker 1 (16:09):
why not Garlic pickle beer?
Dracula would not like it,though.
Speaker 2 (16:12):
No, no, he's kind of a judgy bee, though, or judgy V.
Yeah, those are some of myfavorite pickles, actually, you
know those Claussen pickles thatare always refrigerated, those
sandwich slices and there'sgarlic chunks in there and stuff
.
I wonder if infusing a littlegarlic in this would make it any
(16:32):
different there.
Speaker 1 (16:35):
Maybe we'll do that.
After we're done here we'll gonext door and I'll get the
garlic squeezer, the mincer andinject some of that in there.
So yeah, Half Brothers Breweryis kind of what we're talking
about a little bit.
We're doing the golden picklebeer, the Pickle Dickle, Pickle
Rickle, Pickle Rickle, notPickle Dickle, Pickle Dickle,
(16:58):
Pickle Dickle.
The Pickle Rickle is what we'retasting here.
Some information about HalfBrothers Brewery as I mentioned,
at Grand Forks, North Dakota.
They love great beer, love thegreat community.
They are kind of from that area, Spent the last 10 years
learning and building up theskills to bring a quality craft
brewing company to Grand Forks,North Dakota and then working
(17:20):
with local artists andprofessionals, they've built
what they feel is somethingspecial that goes beyond quality
beer and they invite you tocome in and check it out.
They want to brew the excellentbeer for patrons to enjoy, but
so does every other brew house.
So I like the fact that theykind of point that out in their
mission statement.
We brew excellent beer for ourpatrons to enjoy dot, dot, dot
(17:41):
but so does every othersuccessful brew house.
They sure do.
I like that.
They acknowledge the fact.
I think we've talked about thatbefore.
They're like half the time.
You try to look up someinformation.
We look at their website, welook at Wikipedia, we look at
their Instagram.
We try to look, you know,gather as much information as we
can, but a lot of times whenyou get to their website, what
makes us different?
No-transcript.
(18:11):
They built it to be more thanjust another brewery.
They worked hard to craft afull experience.
I should say that's the Englishword.
Speaker 2 (18:20):
Oh, this is definitely an experience.
Speaker 1 (18:22):
This is definitely an experience, but they want to
promote art and culture in thecommunity.
No-transcript.
(18:51):
Like I think I talked beforethat like my hometown like shot
down the idea of having abrewery in town.
Like somebody had alreadybought the building and had a
website and had a plan and allof the things lined up for it,
but they weren't willing tochange the zoning to allow,
because the way their zoning wasset up was like the entire
block was residential and it wasone building that was left over
(19:13):
from forever ago.
Well, they had to change thezoning to either allow that
whole block to be commercial ormixed and the residents didn't
want that to happen because theydidn't want another bar in town
with cars just ripping up anddown the road and being out all
night long and being a dangerfor our kids walking along the
(19:34):
streets and driving, ridingtheir bikes and stuff like that.
And I'm like that's not eventhe culture of breweries.
Speaker 2 (19:40):
Have you ever been to a brewery?
Speaker 1 (19:42):
Like there's not more but there's.
Like there's kids at mostbreweries, like they're not
obviously not drinking the beer,but like it's a family oriented
thing.
That you're not going to thebar uptown, you know what I mean
.
You're not going to the cricket, you're not going to.
You know the blue moon is likeyou're going to a brewery.
It's a whole different type ofyes, you're still getting beer.
(20:02):
Yes, you could potentiallystill get drunk.
Speaker 2 (20:04):
I mean it?
Speaker 1 (20:05):
happens.
I'm not sure that I've knowntoo many people that have gotten
like hammer belligerent, drunkat a brewery Not too often.
Either you already were beforeyou got there or you had a
couple and you were going.
But even the people that do endup getting kind of drunk there
are usually fun loving peopleand they just want to have a
good time and about the timethey get to that point they're
(20:27):
out of there anyway, becausethat's not the crowd that you're
going to get.
The people that are just goingto be there just to get drunk,
like you, don't.
You go there to be able tosample some stuff and have a
nice experience and be able toenjoy the entire thing, like
you're not going there to getdrunk.
If that happens, it's beenknown to happen A few times once
(20:48):
in a while, but those aren'tthe people that cause problems.
Speaker 2 (20:51):
No.
Speaker 1 (20:51):
And so that's.
Yeah.
It's sorry, kind of a littletangent Tuesday on a Monday?
Oh, it is it kind of went off alittle bit because it
frustrates me, because I walk bythat building all the time.
Speaker 2 (21:00):
Well, that's the truth though, and, like you said
, you know, a lot of times yousee families.
There are people bringing theirkids there.
Well, what's at breweries whenyou bring your kids?
In the corner there there's abook nook, there's games,
there's monopoly scrabble.
Connect four chutes and ladders.
It's literally there at thebrewery.
So you get yourself a beer, youbring your kids, you play a
little chutes and ladders,little candy land, grab a pickle
(21:23):
beer.
You just.
Speaker 1 (21:24):
It's more about atmosphere and relaxing and have
a good time and most all ofthem like I don't know too many
of them, maybe more in a moremetro area, but especially in in
a little bit more rural areas.
Most of them aren't open pastabout nine anyway, right, so
it's not like you're staying.
I mean maybe 10, especiallyduring the summer months when
it's a little bit lighter orfriday, saturday, thursday,
friday or saturday, they're openyeah.
(21:46):
But they're not doing like youknow, like seven days a week,
open until 1 and then open until2 on Friday, saturday, with
shot specials and like it's acompletely different vibe.
So you know, I shouldn't sayobviously, but I'm assuming if
you are checking in on thispodcast, watching on YouTube,
listening on Buzzsprout, any oneof the podcast locations,
(22:07):
wherever it may be, iheart orSpotify or whatever it is, I'm
guessing you've been to or arefamiliar at least a little bit
with craft beer or breweries.
But for those that haven't andthink that it's about the same,
just go and experiment with one.
Just go in and spend a littlebit of time at one.
(22:29):
Get the lightest beer that theyhave.
If you're a Bush Light, mickUltra kind of drinker, if that's
your speed and you don't wantanything you have to chew.
I've heard that many times.
You can get a flight.
Most places will do a flight.
You get four or five littleglasses.
Say this is what I usuallydrink.
I want something light.
They will pick from one oftheir 13 beers that they have on
(22:50):
tap.
They're not going to give youthe porter or the stout because
they know that you're not goingto like that.
So why would you waste yourtime with that.
They might ask you most of thebeer tenders.
They even got their own namenot bartenders, beer tenders,
because all they do is beers.
Most of them are at leastfamiliar enough with their own
stuff that if you tell them thisis kind of what I like, but I
(23:10):
also like kind of fruity kind ofthings, like, okay, you know
what you might actually like,this sour, it's going to be a
little bit bitter for a taste,but it's going to have some
fruit to it.
You might kind of like that.
We'll put that in your.
So they're going to help youthrough that anyway.
So if you haven't gone to one,just go and check it out.
If you're worried about goingby yourself, you've got a friend
in me.
(23:30):
I'm happy to volunteer.
Cue the music.
Yes, yeah, here we go.
I'm in for going to be able tohang out.
Sorry, I kind of went off alittle.
What were we talking aboutagain?
Speaker 2 (23:41):
No to tail off what you were talking about there.
You know the bartenders or beerservers.
You know whatever you want tocall them.
At the brewery, they actuallyknow what they're talking about
when it comes to the beerthey're serving.
If you go to a bar Bob's Barand Grill down the road, they
don't have a clue what they'reserving.
You just tell them the name andthey give it to you.
So if you were to ask them,what should I have?
(24:03):
They're like I don't know.
We've got Miller Lite on tap.
When you go to a brewery, theyknow what's in the beer, how
it's made, the different tastesall that stuff, so they're way
more knowledgeable of whatthey're serving and can give you
a good recommendation.
Pretty much that's theexperience I've had at any
brewery I've ever been to.
Speaker 1 (24:18):
And likely one of the things when you work at a
brewery like you work at abrewery because you like
breweries and you don't justlike the person you're working
for.
You know, maybe that is part ofit, but now that you got in
there you're willing to try allof the different beers.
So likely they have alreadytried all of the different beers
and so they can give you kindof at least their feedback on
that.
Like you're saying, they knowwhat's there, which, from that
(24:40):
standpoint I'm going to go backon my little soapbox tangent
Tuesday over here.
That's one of the mostirritating things in the world.
When you go to a bar and you'relike what's on tap, I'm like,
well, we got Coors Light andMick Golden Light and Bush Light
.
I'm like, okay, if I'm askingwhat the tap list is, go ahead
and take the five major lightbeers right off the top, because
(25:01):
clearly if I don't care, thenI'm going to get like a Coors
Light, keystone, whatever.
But if I'm asking that question,I'm not asking like, do you
have bush light?
Because really nobody in ruralMinnesota, no, everybody does.
If you could find a barsomewhere that I can't even talk
right now, if you could find abar somewhere that doesn't have
(25:24):
bush light on tap or Coors Lighton tap?
Show me where it is, becauseI'm curious at this point in
time.
So if I ask if you're a serverout there, if you have family
that's a server, kids orrelatives that are servers, have
them learn their tap list or atleast bring the tap list with
them, because if I ask thatquestion, I already know that
(25:47):
coors light, bush light, likewhat's the light beer you got on
tap?
Well, mick golden.
Okay, I'll have one of those,because clearly I don't, I'm not
worried about like there aresome people that do like, oh, I
can't taste, I can't have thatit's just tastes like swill and
I'm like you're gonna basicallythe same thing in a different.
can some that do have thatopinion with some of those?
But generally speaking, if I'masking for the tap list, those
(26:09):
aren't the ones I'm looking for.
I'm looking to find out.
I can see the tap handles overthe top and I think that that's
a beer hug.
That one over there it might bea Goose Island.
Is this one here?
Is that a Clock Owl from GrandRapids?
Oh, I don't know, let me gocheck.
Speaker 2 (26:27):
I'll be right back.
Yeah, give me a second.
Oh, okay, like half thatinformation.
Speaker 1 (26:31):
Like just I'm going to tip you less if you do that
to me, because I'm asking forthat specific thing.
You know what I mean.
Have the QR code on the tablethat you update or something.
Just drives me nuts.
Speaker 2 (26:43):
Don't you think you couldn't be asking a little too
much?
Speaker 1 (26:52):
I might be, I mean.
Speaker 2 (26:53):
I'm sorry I'm asking for you can't ask too much, I'm
asking people to know their job.
Speaker 1 (26:58):
I guess that's that's .
That's part of the problem here.
So that's a lot, yeah.
But that's why I go tobreweries Probably.
I mean I go to bars probablyfairly amount or whatever.
But like, just know the stuffthat you have.
I understand that you're, youknow, like mostly just doing
food as far as a server.
But then bring the tap listwith you Like if you're not
going to learn that, bring itwith you.
That's an easy cheat sheet, youknow.
(27:18):
Somebody asks like oh yeah, youknow what.
I got it right, that problem.
You don't even have to learnall of them because they change
a decent amount.
But sorry, I apologize, I takeit back, go ahead and not know
anything you feel better now no,I just thought I'd ask you so
(27:45):
anyway, they work hard to createa good craft experience,
promoting art and culture in thecommunity.
So good on you for halfbrothers for that Not making me
angry.
Sorry that they had to be partof my little rant there for a
little bit.
Let's hear what else do they do.
Let's see here what else dothey do.
(28:14):
They got live bands and artistsfrom the community that come
together to be part of thatexperience and help provide a
place where patrons can takepart of something interesting
and unique all the time.
So they have a ton of stuffgoing on there.
You can find a lot of that ontheir website, but also on their
Instagram.
A ton of that information isout there.
They try to keep that updatedate pretty good there.
They try to keep that updatedate pretty good.
Their Instagram does have evensome pictures of not only
different beers, but they dohave the different calendars
that have what's going on there$20 pizza plus two pints, open
(28:36):
mic night, all sorts ofdifferent stuff going on, food
trucks galore all of thedifferent things that you want
to be able to see at a brewery.
So go to halfbrothersbrewingcomor to their Instagram page to
be able to see at a brewery.
So go to a half brothersbrewingcom or to their Instagram
page.
Be able to find out a ton moreIf you're going to be in that
area or if you're looking tofind out some more stuff about
what they have out there.
But their staff they also have alittle blurb here about their
(28:58):
staff.
Great product paired with agreat experience can only get by
having great people.
They hire friendly,knowledgeable staff.
Knowledgeable by having greatpeople.
They hire friendly,knowledgeable staff
knowledgeable staff we justtalked about to brew your beer
and to serve you, the patrons.
Beer tenders are allexperienced brewers with a
passion for brewing new andinteresting beer.
So all of their beer tendersalso have done brewing or are
(29:19):
part of the brewing process forthe brewery Nice, so they
understand what goes into it.
We just talked about that thatmost beer tenders have an idea.
They've tried a lot of it.
These guys are involved in thatprocess right from the jump,
which is awesome.
I absolutely love that.
Speaker 2 (29:37):
Yeah, it definitely makes for a better experience
when you're there.
Speaker 1 (29:40):
Sure, oh, 100%.
And it specifically says all ofour staff members are trained
to know everything about ourbrewing process and happy to
answer questions and engage inlively beer geek debate.
So this is fantastic, soundsgreat.
This is going to be on our roadtrip tour of 2025.
Speaker 2 (30:00):
I don't know Whenever we're going to start it.
Speaker 1 (30:02):
Yeah, I'm just picking.
It's going to be all of likeJune or something.
Fargo when did I come out?
Speaker 2 (30:05):
of Fargo.
Far be all of June or something.
Fargo when did I come out ofFargo?
Fargo is not in Minnesota, bythe way, yeah.
Speaker 1 (30:11):
I'm just getting out there, it's true.
Speaker 2 (30:12):
Just so you know, that's in North Dakota where
this brewery is.
So don't ask us if we've seenFargo or if we've been in Fargo.
It's got nothing to do withMinnesota, it's true.
It's true.
Anyways, these are the facts.
Back to Grand Forks, where thisis.
Speaker 1 (30:26):
Grand Forks.
Speaker 2 (30:27):
What is that?
Like a six seven-hour drivefrom here, or something like
that.
Speaker 1 (30:30):
Yeah, probably Maybe about that.
Yeah, yeah, I can bring it upon the old Google machine here.
Speaker 2 (30:36):
Yeah, we can do that.
Yeah, we can get out there oneweekend.
Speaker 1 (30:39):
Wouldn't be too far.
Speaker 2 (30:40):
I probably wouldn't order the pickle beer again,
though, now that we've had itnow.
Speaker 1 (30:43):
Yeah, yeah, the novelty has worn off.
Grand Forks, north Dakota, fromright here, way off Five hours.
Speaker 2 (30:55):
Oh, that's like driving up to Michigan.
Perfect, exactly.
Speaker 1 (30:58):
Yeah, so we could do that as a little weekend trip.
Absolutely Doesn't even have tobe part of the.
It could be the pre-tour, or itcould be the start of the tour.
That's fine too.
I don't really care.
That's where it'll start.
We'll take off from here andwe'll get up there and spend the
night, and then we'll start thenext day by the time we get
there, then we'll decide what itis exactly.
Speaker 2 (31:18):
Post tour for sure.
Speaker 1 (31:23):
Yeah, so that I don't know.
I'd like, I'd really like totry some of their other stuff
that they have.
Like I said, they have quitethe selection that's out there.
They do have some seltzers abunch of they got, at least on
their website right now.
They got three different hoppybeers a New England pale ale, a
(31:48):
New England IPA, an American IPA.
They have a couple of sours,some ciders, some NA options and
then they also this is alwaysfun here they also have guest
taps, so they bring in beersfrom other places too and bring
them in.
So they got some Deschutes.
Fargo Brewing Company Bemidji Idid see on their Instagram they
(32:11):
actually have a co-op or notco-op, but they worked with
Bemidji to create their own.
So a little bit of a mix andmatch to a certain extent.
So, yeah, they got a lot ofdifferent options that are out
there and kind of a lot of funto be able to do that.
So kind of a cool place to beable to go and I think it'd be a
lot of fun to be able to headup there.
(32:31):
One note, though they do havefood there.
If you go to the food tab, theyhave lots of matzo pizzas,
which is good, and it's a goodsolid frozen pizza.
If you're there, you may or maynot notice that they also have a
large pizza prep area for likein-house pizzas.
(32:51):
But they just announced, aslate as April, that they were
putting a timeout and a reset onthe pizza operation, that they
have Pizza operation on thepizza operation, that they have
Pizza operation kitchen Tony'sPizza and, that said, after that
weekend it was closing for alittle bit of a reset.
(33:12):
Part of the problem that theywere running into it was that
they were having a hard timegetting employees to do the
pizza side of things.
Oh, okay, so it was more of astaffing thing, so it's not a
sales thing, it's nothing likethat.
Definitely go out and check itout and go there and, you know,
give them your business and youknow I always feel weird saying
patronize them, because I feellike patronizes that you're
(33:32):
being patronized.
Speaker 2 (33:33):
That's what it seems.
Speaker 1 (33:34):
But that's not you know like, go and support them,
like get out there and enjoy thebrewery and tell them that we
say you know like, somethinglike that.
But I think that one of thebiggest things is, if you have a
chance, maybe you don't workfor them and you don't do
something like that.
It'd be cool to be able to havethat and the picture that they
have on here.
They have three of those pizzaovens that kind of slow roast it
right through there, and awhole little prep area that they
(33:56):
make it right fresh.
Right in front of you.
There they have a bunch ofdough sitting right on the table
that they make fresh Like it'syou know good stuff.
Make fresh, like it's you knowgood stuff.
But yeah, it's just a staffingthing that they kind of ran into
with that.
So I think that a lot of ushave kind of felt that staffing
crunch over the years.
Speaker 2 (34:12):
Well, especially the last few, for sure.
But let's play devil's advocatehere for a second.
If you're going to work for abrewery, a brewery brewing beer,
brewing pickle beer yeah, see,pickle beer, yeah, see, I'm
telling you, I'm following.
Do you really want to go cookpizza when you apply for a
(34:34):
brewery?
Speaker 1 (34:36):
Well, and that's where they have people doing not
both, but like one or the other.
So, that's kind of where theykind of run into that.
But you know that's a toughpart.
You don't want to have thepart-time 16-year-old that
doesn't really care making thestuff, even though the pizza pub
, I think, down the road has alot of that, A lot of those.
But you could have somethinglike that or whatever, and just
(34:59):
have some quality standardsthere and kind of supervise it
and you'd be all right.
But maybe they want to havepeople that want to just do the
beer it and you'd be all right,but maybe they want to have
people that want to just do thebeer.
Speaker 2 (35:09):
I mean you know that could be what it is Probably.
I mean you'd be better off justhaving frozen pizzas in-house.
Speaker 1 (35:12):
I think, if you're a brewery or invite food trucks I
don't know how many food trucksare in Grand Forks- Well, even
as of just a couple of days ago,they have a Hank's Ice Cream
Shop was coming to hang outthere, so they had a food truck
there, but they had a hippiegone, hot dog last week.
Speaker 2 (35:30):
Now that sounds great A hot dog with beer.
I'm not putting together theice cream and beer, though.
Yeah, that one's a little bitweird, Especially if you're
drinking a pickle beer with somevanilla ice cream.
Speaker 1 (35:41):
A handful of weeks ago they had Mexican food
That'll go with beer.
That sounds great.
Yep, absolutely.
Yeah, they got differentoptions, for sure that are up
there.
But yeah, no, it's somethingthat they like to try to be able
to bring in different optionswith that.
But yeah, the pizza is the lotsof matzah at this point.
So if you've been there beforeand you've had that, that has
(36:03):
been a little bit of a change.
I'm hoping that they startedagain.
You've had that.
That has been a little bit of achange.
I'm hoping that they startedagain.
I'm not going to bank on it,obviously, but you know, I'm
hoping that they can maybe getthat going again at some point,
Cause I think it's kind of coolto be able to have your own
pizza.
You know what I mean your ownkind of mix, your own kind of
blend, whatever you're doing.
Kind of cool.
Speaker 2 (36:18):
Yeah, fresh, I suppose, but still nothing beats
a Hagee's pizza.
That's some rock solid pizzaman.
Speaker 1 (36:30):
You know the key is and this is Mikey at the bowling
alley has taught me this thekey to really being able to get
it done.
I mean because most of them youalmost have to like burn the
top to be able to make sure itgets down all the way through,
especially the six-pack, becauseit's a little thicker.
But if you toss her in therebut then every like five minutes
or so give her a little quarterturn, pull the pizza out a
little quarter turn, pop herback in there, sure it kind of
(36:51):
evens things out a little bit.
So I think that that's prettyhuge.
Speaker 2 (36:55):
Do you think they have a pickle pizza?
Speaker 1 (36:57):
I don't know if they do or not.
Speaker 2 (36:58):
I feel like they had a hamburger or bacon
cheeseburger one but I don'tknow if they have pickles on it
or not.
Speaker 1 (37:05):
I may have to try to experiment.
Speaker 2 (37:06):
We might have to just shoot them a little email, hey.
Speaker 1 (37:09):
Right yeah, what do you got?
Speaker 2 (37:11):
Throw some pickles on one of those Exactly yeah.
Speaker 1 (37:13):
Or just get like a bacon cheeseburger one.
We'll just get some of thoseold crispy klossens you were
talking about.
Oh, hell, yeah, toss some ofthose biatches on there.
It Great idea, it'd befantastic, it'd be wonderful.
Yeah, I do love some pickles,but yeah, this is a I don't know
.
It's very interesting.
It's very pickly, very pickly.
Speaker 2 (37:30):
It's different, but definitely a novelty beer,
that's for sure.
Yeah, it's one of those beersyou get once just to say you've
tried it and you're probablydone with it after that.
Speaker 1 (37:42):
Right, yeah, yeah, that's you.
Did you know that the name Legocame from the Danish phrase leg
got, which means play well?
Speaker 2 (37:57):
I did actually know that.
Speaker 1 (37:59):
Yeah, I read that.
That was my random fact today.
Speaker 2 (38:05):
I did read that Was it bar banter time?
Speaker 1 (38:08):
I think so.
I think we've reached that partof the episode.
All right, well, 28 too, by theway, 28.
Speaker 2 (38:15):
28.
Speaker 1 (38:16):
Yeah, coming up on a year I think you had mentioned
that One year coming in August.
Yeah, yeah.
Speaker 2 (38:21):
We'll have some guests on here pretty soon if I
get this table done Absolutely.
I'm not much of a craftsman,apparently with epoxy it's fine.
We'll have to fix my mistakesthere, but you're a baseball guy
, I am a baseball guy.
You're a huge baseball guy.
Played three games of baseball.
Speaker 1 (38:36):
Yeah, we played three games this last weekend.
Should have beat Mora.
Got kind of a little bit alittle screwed down on a call
Should have beat him.
Speaker 2 (38:45):
You would have beat him.
Speaker 1 (38:46):
Well, the pitch was right in the heart of the plate
and the ump was like nah itmissed.
Nah, it missed which would havebeen the second out with nobody
on, but instead it was a walk toput one on with one out and
then they ended up scoring totie the game in the ninth.
Oh, that's a bummer.
Yeah, so that was Mora.
So we should have beat them.
(39:06):
And then we got hosed on asecond call in the 10th.
But whatever, it's fine.
But yesterday we beat Hinkleyand it's always fun to beat
Hinkley because Hinkley is oneof those.
We're going to play 55 games ayear.
We're going to practice everyday outside of that and take
baseball way more seriously thananybody does, and we're just.
We're there to have fun.
(39:26):
We're the fun team is reallywhat it is.
We want baseball's fun.
You got to have fun doing it,and so we just have a good time
and fun.
You got to have fun doing it,and so we just have a good time.
And, um, you know, I think it'sprobably the third time in 11
years we've been a team that webeat hinkley.
Hinkley's usually towards thetop of the league, usually
pretty good.
We beat him 12 to 11 so it wasa fun game it was like a slow
(39:49):
pitch softball game right thereit.
It was an absolute blast.
We had a young kid, a highschool kid, started the game.
He pitched really well, exceptfor one pitch.
He kind of left a one, twohanger and it got parked for a
grand slam.
And all of a sudden, after twoinnings, we find ourselves down
six one.
But yeah, we battled back, weslapped the ball around a little
(40:11):
bit, we pitched well, we, youknow, hit well after that and uh
, they just kind of, I thinkthey they didn't have their a
couple of their top guys were indisney, disneyland, I guess.
So they had some other key guys, but they were missing a couple
of their top people as well anduh, they just, I think they
just ran out of pitching reallyis what it, you know, kind of
came down towards the end andyou know some stuff that was
(40:32):
kind of all over the place and acouple of walks and a couple of
pass balls and stuff like that.
It was still a fun weekend.
But yeah, yes, I am a baseballguy.
I do like baseball.
Speaker 2 (40:40):
You are a baseball guy.
Did you get in on that fun?
Speaker 1 (40:43):
On one of the pass balls.
Well, I should have scored fromthird.
I did not because I think thatit hopped back and it came back,
but all the guys heckled methat I just thought I was too
slow or something like that.
I scored on the next pitch whena base hit, so not a big deal,
so you kind of stayed at third.
Well, I took a couple of hardsteps and I'm like no, that's
coming back, I'm going to getscrewed at home.
Speaker 2 (41:06):
That was probably a smart decision.
Speaker 1 (41:08):
Yeah, I think it was Nobody else did, apparently.
But that's fine, that is whatit is.
Speaker 2 (41:13):
Well, you scored anyway.
Speaker 1 (41:14):
Yeah, we still scored and we took the lead and won
the game.
So all's well that ends well,yeah.
Speaker 2 (41:20):
So yesterday or today , bobby Bonilla Day?
Oh yes, what a great day tocelebrate.
Yes, was it $1.2 million?
He's been paid on July 1stevery year for I don't know how
many years now 15 maybe See, Igot to look this up and it goes
until 2035.
Speaker 1 (41:42):
Bobby, not boobie.
Right, you've had too muchpickle juice Apparently.
Speaker 2 (41:49):
So, yeah, I couldn't believe.
I read that.
I kind of forgot about that fora minute.
I'm like, wow, that guy sureknew what the heck he was doing
when it came to his contract.
He's going to be paying $1.2million until, I believe, 2035.
He's going to be like 70 yearsold still pulling it.
Well, probably not 70.
I'm just exaggerating so theconcept of.
Speaker 1 (42:08):
Do you know the background of this, of why it
happened?
Speaker 2 (42:19):
I used to know briefly, but have you heard the
name Bernie Madoff?
Oh yeah, unfortunately I have.
Speaker 1 (42:22):
That's not a very kosher name for most people.
So in 2000, the Mets decided toinstead of you know like paying
him, he had 5.9 million left onhis contract.
Instead of just, we're going tocut you here's 5.9 million,
We'll see you later.
They're like you know what.
Instead, we're going to cut youhere's 5.9 million, we'll see
you later.
They're like you know what.
Instead, we're going to doannual payments of 1.2 million
and we're going to invest thismoney and they lost all that
(42:43):
money.
Even to burn you made up to athief perfect, and so, starting
in, it's just, it's just amazingto me.
So it't so it was in 2000, whenthey decided they were going to
buy out the contract, butinstead of this is the other
part of it, too is that the theessentially annuity payments, uh
(43:04):
, weren't going to start until2011.
So, basically, they're going totake $6 million, they're going
to turn it into $14 million,whatever it is, and then it's
going to be fine, because thenthey'll be paying all this money
, but they're going to make allthis money in interest.
It's going to be totally fine.
Yeah, so the payments didn'tstart till 2011.
So, 11 years later, that'swhere their growth was going to
(43:25):
come from, that's where themoney was going to be able to
build.
Well, obviously, that didn'thappen.
They were promised double digitreturns and and are going to
make a significant amount ofmoney after that.
Clearly, that didn't happen.
But the agreement in 2000 wasthat, starting July 1, 2011, for
the next 25 years, he was goingto make annual payments of $1.2
(43:51):
million, which, by my simplemath, would take five years or
less to be able to pay that off.
But instead we're going to makeit for 25 years because we're
going to make all this money onit, which is a whole different
thing.
So, yeah, so he's going to bemaking that for 25 years.
So let's hear it.
Let's do the math 2011, sothat's going to be 2036.
(44:13):
So we still got another 12years of Bobby Bonilla Day.
Which, on a side note, itactually is ironic because
yesterday I was looking atsocial media.
I don't remember Twitter,facebook, whatever the hell it
was.
Ryan Suter had his contractbasically eliminated from the
Dallas Stars, and so now he'sgetting paid $800,000 from the
(44:34):
Wild and $1.2 million from thestars to not play hockey.
Not doing it.
Speaker 2 (44:38):
I know, isn't that crazy.
Yeah, I read that too.
I think I actually read thattoday, actually.
Speaker 1 (44:43):
Yeah, oh on, freaking .
Real must be rough.
The thing about it, though, islike this is the more that you
look at it like it's one of thethings that will be crazy, and
he's obviously known for it, butit's not the only one that's
happened.
I mean, obviously that happened, but Bonilla actually signed a
second deferred contract planwith the Mets and Orioles that
(45:06):
pays him $500,000 a year for 25years.
That started in 2004.
So that's actually coming to aclose here pretty soon.
So he's getting paid that, Wow.
Brett Saberhagen signed acontract $250,000 a year for the
Mets.
That'll start in 2004.
That started in 2004.
Max Scherzer will receive $105million total from the Nationals
(45:30):
.
That will be paid out through2028.
But I think that's part of hisactual contract, though I don't
think that's a deferment.
I don't know that one's a littlebit different with that one.
Manny Ramirez is stillcollecting money from the Boston
Red Sox.
He'll get $24.2 million through2026.
So he's still making money onthat.
(45:51):
Let's see here Ken Griffey Jr$3.6 million from the Reds from
every year through 2024.
A nine-year $116 million dealthat he signed in 2000 when he
left Seattle and then got hurtevery freaking year after that,
which is so sad because heshould be really the leader in
all of the statisticalcategories because he's one of
the greatest to ever play.
(46:12):
But yeah, he had that defermentwith that one.
Speaker 2 (46:16):
So this is his last year getting paid, yeah.
Speaker 1 (46:18):
So that's the last one.
On that one, let's hear ChrisDavis for the Orioles.
You remember the big slugging.
First baseman might be the newBobby Bonilla.
As he clicks $59 million indeferred payments during a 15
year stretch that continuesthrough 2037.
He'll receive 9.16 million in2024 and 2025 and then 3.5
(46:40):
million from 26 to 32 and then1.4 million from 33 to 37.
So he's just gonna just keepraking in the money.
I mean they defer it, you know,because it's still ultimately,
that one's ultimately stillgonna be 59 million dollars.
Speaker 2 (46:55):
A lot of money yeah.
Speaker 1 (46:56):
And that's one of the things they were talking about
with like show here, tony, likehe has this massive, massive
deal that he signed this lastyear, let's hear.
But oh, tony, I don't rememberwhat the it doesn't say here,
like what the OK, what the totalwas for the thing, but it was
something like 10 years, 500million, 600 million or
(47:18):
something insane.
But because he didn't want tolike screw the team initially,
he's not getting much the firstfew years.
Yeah during the 10 year lengthof his deal.
He's only making two milliondollars a year.
Right, but, but it'll comelater.
From 2034 to 2043, he willreceive $68 million per year.
Speaker 2 (47:41):
I wonder how the Dodgers are going to work around
that in 10 years Exactly.
Speaker 1 (47:45):
Yeah, no kidding.
Instead we'll do 40 million forthe next 50 years or something.
Yeah, it's, uh, it's just crazy.
Yeah, that's.
Yeah, it's kind of nuts, butthat's, that's kind of where the
pushing off contracts orwhatever it can work, but it
doesn't always work.
But uh, yeah, yeah.
Yeah, today's Bobby Boonea day,at least for us it is today.
You know, like whoever'slistening out there, I'll
(48:07):
probably hear it a couple ofdays from now.
But July 1st, remember that.
Put that in your calendars.
Bobby Bonilla Day Till 20,.
What did I say?
2032?
2030?
2036.
Speaker 2 (48:16):
2036.
Speaker 1 (48:18):
1.2 million, that's right.
Another 12 years, just everyyear, just going to get the mail
and electric bill.
Subscription to SportsIllustrated.
That doesn't run anymore.
Speaker 2 (48:31):
Oh, there's my check.
Speaker 1 (48:32):
The Mets are sending me money still again.
Speaker 2 (48:35):
I wonder whose idea that contract was.
I wonder if he came up withthat or his agent.
Speaker 1 (48:39):
It sounds like it was the owner, one of the Coens
that owned the team at the time.
They thought that they werebeing so brilliant because it
was less that it was theinvestment thing, because they
were going to make tons of moneyover the top of it.
Speaker 2 (48:51):
With Bernie Madoff yeah.
Speaker 1 (48:53):
And you know, we all know how that worked out.
Not well.
Speaker 2 (49:01):
About as good as his investments with what's his?
Sam Frickman or Blinkman orwhatever the crypto guy that
everybody lost money in?
Yeah, yeah, that was great.
Yeah, oh, my goodness, yeah,unreal, that goes into the NFL.
Let's go into that now withtheir $144 billion lawsuit that
they got taken for.
Each team has to come up withwhat?
(49:21):
$450 million.
Speaker 1 (49:23):
Which will never happen.
It'll never happen, it'll neverhappen.
Speaker 2 (49:26):
So how does that judgment even happen then?
Speaker 1 (49:29):
There's just no way.
It makes sense from thestandpoint of having the
judgment, but the fact thatit'll never actually happen
because it'll you know, like wewere talking before, like it'll
get appealed and it'll be this,it's going to do that.
(49:57):
I'm going to let the jury decideand then I'll evaluate whether
I dismiss it on a judge's rulingafterwards.
So it still may end up justgetting dismissed.
But a jury unanimously feltthat that was right.
Well, it's an interesting.
So if a judge ends up changinghis mind on that one, I feel
like that'd be a little bit.
Uh, how much of that $140billion you can that?
Speaker 2 (50:19):
was right.
Well, it's an interesting.
So if a judge ends up changinghis mind on that one, I feel
like that'd be a little bit howmuch of that $140 billion you
can Sure.
Well, it's an interesting thing, though.
The people that brought up thelawsuit.
I don't disagree with themabout the Sunday ticket
basically monopolizing the wholething.
So I would have to buy a Sundayticket to watch every team in
the NFL.
What if I don't want?
Speaker 1 (50:35):
to yeah.
Speaker 2 (50:35):
What if I just want to watch the Vikings or the
Packers?
Speaker 1 (50:38):
Yeah, I live in Minnesota, but I'm a huge
Cardinals fan.
Speaker 2 (50:41):
Like I should be able to just, especially with the
streaming platforms.
Now I should be able to juststream the Vikings if I want,
Like this is where the teams ofall professional sports need to
stream their own stuff.
Speaker 1 (50:51):
I'm going to pay $10 and watch your game Watch or
something like that $15, $20,whatever the hell it's going to
be.
I'm not going to because,whatever, I'm Vikings and I live
here and I see it.
But yeah, I mean, have that theone-off, the a la carte kind of
bit for that.
Speaker 2 (51:06):
Pick what you want to pay for.
Speaker 1 (51:08):
I don't think that that's going to affect your
national audience for yourafternoon games.
People are still going to bewatching those.
That's not going to changeanything.
You're already kind of screwingpeople by going to Amazon and
Netflix or different things orwhatever for streaming things,
which just drives me nutsbecause I'm not going to go sign
up for that.
I'm literally not going to andalmost on principle Now I won't
do it.
Speaker 2 (51:28):
Right, it's like Thursday night games are on NFL
network only.
I don't have that either.
Nah, they're getting a littlegreedy with their.
I'm not usually one forcorporate greed, but the NFL is
getting about as greedy as theycan get with that stuff it is
kind of pushing beyond thatlevel just a little bit.
Speaker 1 (51:47):
Come on yeah.
Speaker 2 (51:50):
It would just probably benefit the consumer
better.
I think it would probablybenefit the teams better if you
could just pick which teams youwanted to, and your price can
vary based on how many teams youpick.
Yeah, like I'm not going towatch the Jacksonville Jaguars,
why should I have to pay $500 ayear for Sunday ticket for 300
games I won't even watch or see?
Yeah, you know it makes nosense.
Speaker 1 (52:11):
Yeah, and that's I mean.
If you, you know, you kind ofdo the rough math, you do 20
bucks a game, which I thinkwould be a little bit steep, but
you know 20 bucks a game, Ithink 10 bucks would maybe be
all right.
You know, like you can watchmovies, you can get different
stuff.
I mean Netflix is about 10,less than 10 bucks a month or
something like that.
Speaker 2 (52:26):
It's $24.
No.
Speaker 1 (52:30):
I have no idea.
I you know whatever it is, butyou get like everything there or
whatever.
That's something that like.
If you're going to charge, youknow like 10 bucks a game, let's
say they even charge 20 bucks agame 17 games that's going to
be $340 that you're going to bepaying for an entire season.
But if you get the entireseason, maybe you do it for 300
(52:50):
instead.
I think that that's still alittle bit exorbitant in my mind
, a little bit aggressive, orwhatever.
But 10 bucks, I could see that.
You know 170.
Maybe you do a deal for 150 ifyou buy the whole season, or 10
a game, so you're saving 20bucks on the season or something
like that.
Maybe that's what you get into.
You know what I mean.
I think that, yeah, I feel like150 bucks wouldn't be bad if I
was out of town, but apassionate fan, you know what I
(53:11):
mean.
Right, I feel like that wouldbe okay.
But that's where it's.
You know, like you said,getting into like 500 to be able
to like.
I'm only watching the one gameright, maybe now, because I have
it.
I'm gonna watch like red zone orsomething, but I don't care
about that.
You know what I mean.
Like none of the rest matters,you know what I mean.
Like fantasy football isdefinitely a thing, but I can
look at stats on my phonebecause I don't care about what
(53:32):
happens in the game, I careabout the stats.
Speaker 2 (53:35):
So yeah, I don't know .
Yeah, it'll be interesting tosee what happens if, how long
the appeal process takes, maybehow the judge is going to rule.
Speaker 1 (53:45):
I don't think they'll have to pay.
I feel like it'll be.
My guess is it's going to beupheld, but they're going to
change the dollar amount.
Yeah, just because it's kind ofa that's a pretty hefty price
tag.
I don't know where they came upwith that.
Maybe there's a legit way thatthey came up with that.
You know that's where it camefrom or something.
But that still is like.
(54:07):
I feel like it's because I thinkI think that the number is
based on like this is what allof the bars and restaurants or
whatever have paid over thecourse of X amount of time for
the entire thing, which I get itand I agree, but at the same
time, like you're still payingfor something you were still
going to try.
You still bought it for areason.
Yes, you didn't want the wholepackage and you're getting
screwed on the whole package.
(54:28):
But again, instead of paying$50 a game, be paid $10 a game.
Maybe that's what the charge is, Instead of however many
billions of dollars.
Maybe you cut that in half orsomething.
You know what I mean A littlemore manageable for the NFL.
All the people still getsomething out of the deal.
Half of it's going to go tolawyers anyway.
Speaker 2 (54:46):
Right, and then taxes after that.
So yeah, who really wins inthis scenario?
Everybody else.
Speaker 1 (54:53):
Not the consumer.
Speaker 2 (54:54):
Everybody else?
Yeah, exactly, definitely notthe consumer.
Yeah.
Speaker 1 (54:58):
Ultimately it'll probably be the NFL, because now
they'll work their way intodoing kind of that a la carte
onesie-twosie thing and thenthat'll be just a huge boon for
them, and I'm sure they'll getsome percentage of it some way
shape or form.
Speaker 2 (55:10):
Yeah, yeah, it's almost like the rockefellers.
You know that big, rich family,you know from time.
They owned the entire oilindustry in the united states
basically for a long time and ofcourse they got sued in court
for monopolizing it and theybroke it up to several different
oil companies throughout thecountry.
While rockefeller decided well,he just bought stock in all the
(55:31):
oil companies and he had tosell it off to make individual
companies, so he wasn'tmonopolizing.
Then he just bought stock inall the companies and made 10
times as much money off ofowning all the stock in all the
companies versus keeping ithimself.
Right, so did he really lose,or that family really?
No, they really did.
Speaker 1 (55:47):
Exactly, yeah, I think that they made out okay
yeah.
Speaker 2 (55:51):
They did just fine.
Speaker 1 (55:54):
What else you got for today's action.
I don't have too much.
I think that's about all I gothere.
I'm just going to continueworking on this Pickle Rickle
Golden Pickle Beer.
I think that's about all we gothere for episode 28.
Going up on 30.
Perfect.
Speaker 2 (56:11):
Well, you can keep working on it.
I think I'm done working onthis but there you go.
Maybe I'll take one more sipfor the cheers.
All right, sounds good.
Speaker 1 (56:19):
All right.
Well, we appreciate you guystuning in and again, like, share
, subscribe, tell everybodyabout it, comment, give us
feedback.
You know, if you got a beer,like you said, we're drinking
pickle beer based on arecommendation.
We've taken manyrecommendations from different
people.
Happy to be able to interactwith you, just let us know what
you want to be able to have.
We'll try to be able to getthat on there, but until next
(56:41):
time, cheers.
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