October 15, 2024 • 49 mins
Ever tried working with epoxy for the first time and felt like you were in over your head? Shawn certainly did, and he takes us through every sticky (literally) moment of crafting our podcast's new saloon-style table. From battling uncooperative tape to finally achieving a mostly glassy finish, the journey was as entertaining as it was educational. Grab a beer and listen as we chat about the lessons learned and how a couple of cold ones might have influenced some creative decisions along the way.
Speaking of beer, we take you on a delicious adventure through local fairs and craft beer tastings. Our buddy's triumph at the Anoka County Fair sets the stage for a broader conversation about the unique offerings of the Texas State Fair and our ambitious plans for a world tour of fairs. Our beer musings also take a detour to Petaluma, California, where we explore the origins of Lagunitas IPA and dabble in some hilarious banter about beer-tasting gadgets, hand modeling, and David Duchovny's unforgettable roles. It's a whirlwind of flavor, nostalgia, and laughter in the world of craft beer.
Our Lagunitas journey doesn't stop there; we dive into the brewery's history and its impressive global expansion. From Tony McGee's humble homebrew beginnings to creative ventures like cannabis-infused drinks, Lagunitas has never shied away from innovation. We share tales of Oktoberfest preparations, memorable moments like the clever "Lagunitas Sucks" release, and the joy of combining outdoor activities with a refreshing IPA. Whether you're a beer aficionado or just love a good story, this episode has something to tickle your taste buds and your funny bone.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:11):
and welcome everybody into the two guys and beer
podcast.
Uh, upgraded studio performance.
Uh, new, uh, new featureslagunitas today.
That's nothing else new at all.
Speaker 2 (00:24):
It's just the beer.
Speaker 1 (00:26):
Now we got a little new table.
Sean John did a lot ofpainstaking work, and when I
mean painstaking work, he put inthe backbreaking work to it.
I just helped put it together.
Speaker 2 (00:38):
When it's here it was ridiculous doing this thing,
keep in mind.
I had this great idea like oh,andy, we should get this new
table, you know, so we can lookmore like a professional podcast
.
And he said yeah, great, soundscool.
You know, I'm like Andy, I'mgoing to get this spool, I'm
going to make it, epoxy it.
It's going to look good.
I'm going to take a torch to itand burn it, it's all coming
(00:59):
together it, you know, like ourlogo, the brown and the yellows,
and like the distressed look ofour logo.
This is going to be good,saloon style, old West,
absolutely Worldly brewery.
Well, in the process ofbuilding this table that you see
before, you keep in mind, I'venever used epoxy before in my
entire life, so I had not a cluewhat I was getting into.
Speaker 1 (01:21):
Those that are out there now that have used epoxy
are like oh a clue what I wasgetting into those that are out
there now that have used epoxylike oh so.
Speaker 2 (01:27):
So please do a comment in the comments on how
retarded I was when I attemptedto do this.
Well, we can't say retardedanymore, can we, we're in this
silly stain.
How silly it was so, anyways, Isanded it down.
I had the torch, I burnt it,sent, sent some photos to Andy.
Hey, what do you think?
So far Looks great, let's keepon going.
So I keep on going.
(01:48):
I get the epoxy, start mixing itand I'm starting to pour it on
this table.
And the whole plan was to fillin these cracks on the board,
just to make it nice and smooth.
Poured the first little 16ounces.
I mixed up on there.
I'm like, wow, this is lookinggreat.
Everything 16 ounces I mixed upon there.
I'm like, wow, this is lookinggreat, everything's going good.
Mixed up another one, pouredanother one on there.
(02:10):
Wow, this is gonna be so cool,this is easy.
10 minutes later, drip, drip,drip, drip, it found its way
through the cracks on theunderside and it's dripping down
below and I'm like, oh, oh, mygosh, what do I do?
Didn't know what to do.
Came up with a few ideas, tookit apart, flipped it over.
(02:31):
I'm like, well, I'm going totake some silicone and run it in
these cracks underneath to stopit from leaking Brilliant.
Speaker 1 (02:36):
Seems like a good idea, there we go.
Yeah yeah, a little correctionof errors and we're good to go.
Speaker 2 (02:45):
Not quite the duct tape of Red Green Show, if
everybody remember watching theold Red Green Show.
Speaker 1 (02:47):
If they can't find you handsome, they can at least
find you handy.
I'm neither nor.
Speaker 2 (02:53):
So we put the silicone in there, let it sit
for a day, and then I tooksheathing tape because, as of
course, the old Google machinesaid, sheathing tape doesn't
stick to epoxy and that's thetape everybody uses.
Okay, great.
So I started taping the cracksunderneath.
After it was silicone, I tapedthe edges with a little lip on
it, you know, so the epoxy cansit Taped the crack out of it.
(03:16):
I did Toward the next batch.
I'm like, oh, it's holdingEverything's good.
30 minutes later, drip, drip,drip.
I'm like you have got to bekidding me.
So I'm taping more and tapingmore.
I've got the whole undersidetaped.
I've got everything taped onthis thing.
(03:37):
I keep pouring, I keep pouring.
Finally I gave up.
I'm like it's just not going tohold tape or hold the epoxy,
and I don't know what I'm doing.
This is the stupidest thingI've ever done.
Sean, I'm telling andy, why didI do this?
This is stupid.
I should have just burnt it andput urethane on it and called
it good, but nope, had to dothis.
So I came with the solution I'mjust going to try to cover each
(04:00):
board with epoxy to make itlook glass, and that worked
pretty well.
Until you realize.
Not every one of these boardson these old electrical spools
are perfectly flat, so itwouldn't stay on the edges.
Speaker 1 (04:11):
It's weird that they wouldn't be made for precision.
Speaker 2 (04:13):
No, you think this would be some wooden transport.
You think this would be likesome precise machining of wood
here, right, right.
Speaker 1 (04:23):
It is not.
No, it was probably put the guytogether by guys on work
release or a sentence to servefrom the jail.
Speaker 2 (04:31):
Probably that, uh, the quality standards were
probably not right at the top ofthe list they should probably
hone their skills a little bitfor these instances, when people
like me come up with theseridiculous ideas exactly
probably after we had a couplebeers, yeah, so I got most of it
covered.
There's a couple little spots onthe edges that aren't quite
covered in epoxy due to, uh,science and stuff and leveling
(04:55):
and, I'm sure, newton's law orwhatever.
So anyways, this was, uh, theend in front, so there's a
couple spots that don't have alittle bit of epoxy on it.
There's nothing I could doabout that, but it turned out
all right until I had to flipthe table over and then take all
the tape off the tape thatsupposedly doesn't stick, it's
(05:16):
fine oh, it's stuck, it's stuck,oh, it's stuck.
So then I spent about four hourswith my multi-tool getting it
off, the tape off, then Ire-sanded it and then I urethane
the bottom, which you can't see.
But the bottom looks nice andurethane.
But that's kind of the shortstory of how we got to this new
table here in the DG&B podcaststudio here.
Speaker 1 (05:40):
And I was only involved for just the
reinstallation in here, whichwent really smooth as well.
There's three of us and wealmost had to call in more brain
power, but that was only what.
Two hours of work to do, atleast two hours.
That puts you close to a40-hour work week on the project
.
Speaker 2 (05:59):
I think that's conservative.
It took us two hours, itprobably took us a little longer
than two and we were sweating.
Speaker 1 (06:05):
Just putting this thing together, my gosh and at
the time we weren't evendrinking beer.
Speaker 2 (06:09):
That's probably where we went wrong in the first
place, we didn't start bydrinking beer yeah, so all all
in total, there's probably 24 to28 hours into this table.
That's how ridiculous thisproject become.
But hey, it looks nice.
Speaker 1 (06:23):
It did turn out pretty good it looks fantastic
and we got kind of a little bitof a rearranging.
We moved some things around theroom a little bit, so we're a
little bit more just kind ofjust us in the beer.
We can focus on the beer, justus in the beer, beer and the
bullshit and the bullshit.
That's the key is to what we'redoing here.
The key is to what we're doinghere.
We don't need to have all thetechnology right with us or
(06:45):
whatever.
So we've added some of that.
We've got nice new chairs, nicenew chairs All sorts of stuff
that we've got going on and wehave a spot for guests.
Speaker 2 (06:51):
Now we have some guests that will be on soon.
We've got everything set up forthem.
Speaker 1 (06:55):
We do have an additional mic.
Speaker 2 (07:07):
So if you're with a brewery, your story out for
everybody.
So yeah, that's kind of thestory of that.
Uh, just one another quick notebefore we get into this great
beer here that I've never triedand he thinks he's tried it.
Brandon has agreed to come onto the show.
It's exciting news.
We just have to lock down thedate.
Hopefully we'll be recording ona day in October, yep, so he'll
(07:29):
be the first guest on.
He's the home brewer that we'vetalked about, probably on half
of our 30 episodes At least 100%.
He's the one.
He swept the Anoka County Fairagain this year with six awards.
He took home two awards at theMinnesota State Fair, which is
always the most visited statefair in the country.
It's either Minnesota or Texas.
Fine for the top spot.
Speaker 1 (07:50):
Texas is over the course of like two and a half
months or something.
Speaker 2 (07:52):
It's a lot longer than Minnesota.
Speaker 1 (07:55):
I'd like to go check it out sometime, just to
experience it.
I'm a fair person.
I like the atmosphere.
I think the Minnesota Fair isjust amazing, but I'd like to
try the Texas one, just to seewhat the hubbub is.
I wonder what the craft beerprofile is down there, if
there's much.
That's what we have to find out, maybe.
Speaker 2 (08:14):
Brandon knows.
Speaker 1 (08:15):
It's going to be part of our world tour that we
embark on.
Management is still puttingthat together Exactly, yeah,
dates upcoming, it'll come intoyour city, oh yeah, so Lagunitas
is today.
Yeah, as we kind of work ourway into this and I only am not
(08:36):
necessarily trying to deflectaway from any other conversation
we can get back to whatever itis.
But if we can pop the top, thenwe can at least start drinking
it.
Speaker 2 (08:43):
Oh, that would be perfect.
That would be perfect.
A lot of talking, but nodrinking.
So far this episode.
Speaker 1 (08:53):
Which actually, now that I have a bottle, I'm going
to have to remember this for afuture podcast.
But we did get a.
We're given a I don't even knowan apparatus Is that what you'd
call it To be able to put overthe top of a bottle, that it's
supposed to aerate it as youpour it to make it taste more
like a draft.
So I guess it's supposed totaste different.
(09:13):
I'm not really sure.
Don't have it for this one, butin a future podcast we'll do a
kind of a.
I don't know if reaction videois the right way to be able to
put it know if reaction video isthe right way to be able to put
it maybe we could do it forthat react video to that and
just kind of see like, is thisreally a legit thing?
you know what I mean?
we'll pick a random beer andthen we'll drink it straight out
of the bottle, straight out ofthe glass and then poured
through said dapper apparatusthe tapirates there we go so
(09:41):
yeah, we'll, we'll give that ashot at some point in time too,
and now see kind of what's goingon and see if it works, if it
does anything, or if it's justone of those hokey things that
you spend five bucks on at thefair Give it a shot.
Get it as a free gift when youregister for an event or
something.
Speaker 2 (09:56):
Yeah, I kind of beard all over myself over here when
I open this one up.
I'm a little rusty with mybottle opener.
Speaker 1 (10:01):
Well, we have been out for a few weeks, so we've
got to get back into it a littlebit here.
Speaker 2 (10:08):
Let's see here First impression of this IPA.
It's pretty tasty.
I like it.
It goes down pretty smooth.
Man.
It's not very strong at all foran IPA.
Not too hoppy, not too much ofanything.
Speaker 1 (10:21):
Not too hoppy.
I do get some malting throughthere.
So yeah, let's see what does itsay on the side?
Here You're holding the goldstandard of our hop-forward
approach to brewing.
Our flagship IPA dreamed inCalifornia 30-odd years ago.
We'll get into more of thedetails here in just a second,
Amongst the Redwoods, ruggedcoastlines and rolling hills of
(10:45):
Sonoma County.
So we're going back toCalifornia again.
Speaker 2 (10:49):
Northern California.
Huh, that's what it sounds like.
Speaker 1 (10:52):
Exactly Now, brewed from Petaluma.
Yeah, petaluma isP-E-T-A-L-U-M-A.
Speaker 2 (11:01):
I have not a clue where that is.
I just heard Redwood so I wasthinking Northern California up
in that area.
I'm with you on that one Neverbeen there, but I'd like to go.
Speaker 1 (11:08):
Petaluma or Petuluma.
Maybe Petuluma Sure, if you'refrom there, I apologize, go
ahead and comment and share itwith your friends about how
ridiculously bad I did thatthere, but they're brewing it
from there to Chicago and beyondand, yes, somehow this
particular bottle found its wayinto your well, my really nice
hands at this very moment.
Speaker 2 (11:31):
Andy, you do have some good-looking hands over
there.
I'm just going to let you know.
I mean, look at that.
Speaker 1 (11:36):
You know I've dabbled in hand modeling a little bit,
but I'm no David.
Was it David Duchovny?
What movie was that?
He was a hand model.
Speaker 2 (11:45):
Oh, I'm no David.
Was it David Duchovny?
What movie was that?
He was a hand model.
Oh, I know him from the X-Files.
That's true.
That one show on Netflix wherehe's a struggling writer and
he's a drunk Californication.
Speaker 1 (11:53):
Californication Yep, yep.
I never watched X-Files, but Iwatched Californication, which
was a phenomenal show.
That was so good it washilarious For probably about
four I think it was like fiveseasons or something like four
seasons were really good.
The first season was absolutelyamazing.
But yeah, probably about fourseasons were good and it was
kind of like okay, let's landthe plane here.
Speaker 2 (12:12):
I don't know where you're going.
It kind of started repeatingitself, like most shows.
Speaker 1 (12:16):
I think you kind of run out of what are you doing
for something new.
You almost have to have a showthat's like a procedural, you
know, where you can throw allsorts of different ideas out
there, or like doctor shows,right, you know what I mean.
Something like that where youcan constantly come up with new
ideas.
Speaker 2 (12:41):
But when you get into something like that, you know
like, all right.
So how many wild random trystscan you get into with all sorts
of different women while talkingabout a book that?
Speaker 1 (12:46):
he didn't write.
Yeah, you can only do so manyepisodes of that Exactly.
How many times is that reallyhot wife of his Natasha
McKellone, I think is her name,sure, the lady that's in there,
or whatever how many times isshe going to come back after all
of the shenanigans that he'sgetting into?
But I don't know.
If you've never seen it, I dorecommend it.
It's pretty good stuff.
Dream of.
Speaker 2 (13:02):
Californication.
Speaker 1 (13:06):
Great tune.
I like the chili peppers, soLagunitas highly balanced, super
drinkable, and it's got alittle puppy dog on the front,
as you can see on the box herein front of us.
Speaker 2 (13:16):
It is highly balanced .
It is, it really is.
That definition is highlybalanced.
Speaker 1 (13:20):
And it does say next to the dog, it says doggone good
, so I would support that aswell.
6.2 alcohol by volume is whatwe're dealing with here.
Speaker 2 (13:30):
You certainly can't tell by drinking that that
that's a little bit highercontent for a beer on average,
you know.
Speaker 1 (13:35):
Yeah, but it's it's very yeah, very smooth, very.
It's a very drinkable beer andI'm pretty sure that I had it on
a cruise.
I know that they have at leastone of the cruise lines that
I've been on has like log intothey have like two or three
different Lagunitas, so I'mpretty sure that I've had this
particular one.
But I know that I've had acouple of the.
They had like a wheat one atone point in time, but it was
very, very weak.
(13:55):
So if you don't like wheat, youknow I don't remember what the
name of it was, but uh, therewas a couple, two, three of them
that were on there and I'mpretty sure this was one of them
.
But yeah, I really like it.
I think my brother-in-law isprobably one of his favorite
ones, so I'm going to definitelyhighly recommend.
You know, maybe I'll save abottle out of there when we're
done or something and let himhave some of that.
(14:16):
But yeah, so Lagunitas, out ofwhat did he say?
It was Petulama.
Speaker 2 (14:22):
That sounds close enough.
Speaker 1 (14:23):
What did he say?
It was Petulama.
That sounds close enough.
Yeah, that's where brewed bythe Lagaditas Brewing Company,
mcdowell Boulevard in Petulumaor Petaluma in California.
So that's where our adventureis going to start.
Northern California, on thekitchen stove, is where this
entire shenanigans began, 1993.
Speaker 2 (14:43):
Hopefully better than your kitchen stove, that we had
started that one time thatwe've talked about you know, at
some point in time I need toactually pull.
Speaker 1 (14:49):
We need to post that picture out there of the custom
modifications.
I think we did that.
Uh, we did, we get that outthere, okay, yeah, perfect, I
know that it came up we talkedabout at one point.
It popped up on my facebooklike the next day, so kind of an
interesting thing.
But you know creativity, youknow solutions.
I'm a solution-driven person.
Sometimes the solution is justdrinking more beer.
Speaker 2 (15:12):
It's all about creativity.
It certainly didn't turn outlike this.
Speaker 1 (15:15):
It did taste pretty tasty.
Speaker 2 (15:16):
It was pretty solid, so this is pretty good.
This is better than I thinkmost IPAs we've had on our show,
to be honest with you.
Pretty good.
This is better than I think,most IPAs we've had on our show,
to be honest with you, becauseit is pretty smooth and easy
drinking.
Speaker 1 (15:26):
It is a very good one .
Speaker 2 (15:28):
Highly balanced, like it says, not to get off track
here, but go ahead.
What else we got?
Speaker 1 (15:32):
on this.
No, no, I'm with you.
I like to discuss this as well.
I'm more filling the time withmy randomness.
Good stuff, if you haven'talready got this, go out and get
some.
I think you can get it, noteverywhere, but like fairly not.
Yeah, I don't know what I'mreally trying to say.
(15:52):
Like if you go to like a smalltown, really small liquor store,
probably not gonna, becausethey're gonna have most of the
standards right and then ahandful of craft beers.
But if you go to like a decentsized liquor store that has like
a pretty wide selection,laganunitas is going to be in
there somewhere.
It's fairly common yeah it's oneof the more out there.
Speaker 2 (16:09):
For a craft beer.
It's out there.
It's more accessible than yourlocal brewery down the street,
you know.
So yeah, if you find it, getsome.
Speaker 1 (16:18):
So what they have on here is for different sayings.
To quote our brew monster isthe way that they put it
Lagunitas is made up of allkinds of creeds punk rockers,
misfits, ivy Leaguers, weirdos,waldos, sparkle ponies,
musicians and everything inbetween.
Just a pack of stray dogs thatfound, despite our vast and wild
(16:40):
differences, the love andrespect for the freedom to be
different, and that's whatbrought them all together and
made it work.
So wide cross section of people, which I would say you know I
mean, yes, it is is, you know,kind of the thing and we hear
that from you know a lot ofdifferent breweries, like we're
set out to make it the mostunique with the way we do it and
be driven Kind of a lot of thegeneric buzzwords you hear from
(17:03):
most every brewery.
But I do like that, you knowthey.
They definitely highlight thatit's a very wide cross-section
of people, which I think thatthe craft beer industry is
definitely like.
You're going to get somestraight-laced people that suit
and tie by day and craft beer bynight, but you're also going to
have people that are definitelymore punk rockers or, you know,
(17:24):
sparkle ponies, musicians.
You know it's not, you're not,it's not just the all right.
Well, craft beer, oh, ipas,what's those guys?
I know that IPAs have had alongstanding ponytail, uh man
bun, type of uh tradition or youknow kind of a little bit of
stereotype.
But uh, you know, yeah, I craftbeer.
I think it's all over the placeand I'd like to kind of
(17:45):
highlight everything with that.
Yeah, I would like to knowexactly what a sparkle pony is.
I feel like I want to Google it, but at the same time, I don't.
Speaker 2 (17:54):
I don't want to see what pops up.
Speaker 1 (17:56):
I feel like I need to have you know this isn't a work
computer that I'm working with,but at the same time I want to
make sure that I'm safelydisconnected from anything
before I get too deep and it'sprobably totally fine.
Speaker 2 (18:06):
It probably is.
It seems like something thatshould have been on the unicorn
episode that we did.
Well, probably that's like asparkle pony, it kind of is.
It really is yeah.
Speaker 1 (18:17):
So 1993, so you want to start a brewery in the
kitchen in Northern California,the Hamlet of Lagunitas, tony
McGee, m-a-g-e-e.
Tony McGee was crafting beersin a five-gallon homebrew kit,
which I have done.
I have not done it to thislevel, clearly, just the handful
of ones that I've done.
I actually have a kit out therein the entrance.
(18:38):
I don't know if you've seenthat.
I think I need to throw it awaythough, because I think the
yeast is bad.
Some of the ingredients areprobably we should try again.
There we go.
Maybe we could do that.
We'll do that on a fast episodewhere we use time-lapse video.
We just sit and drink theentire time while the boiling
happens.
Brandon needs to be there tosupervise us.
(18:59):
So, yeah, he started with thefive-gallon homebrew kit and
then ruined Thanksgiving dinner,which made him take his hobby
into a rented room behind thehouse of Richards in Forest
Knolls where he became startedslinging beers at that point in
time.
So he basically wreckedThanksgiving dinner with what he
was doing.
And then no, you can't do ithere, you're out.
(19:20):
And he went and started makingit in the back room of a
business already so kind ofcreated his own business.
Just because of you know whatit was supposed to be?
95, the IPA is born.
This particular IPA, I believe,is the one that they're
referring to To stand out amongthis sea of pale ales.
In the mid-90s he decided todevelop a new world spin on an
(19:43):
old world style, the India paleAle, which he shortened to IPA.
Pilates at the time couldn'thandle the hoppiness, or palates
at the time, not Pilates,palates is how that's pronounced
Pilates.
It couldn't handle thehoppiness, but Tony had a hunch
that it was the next big thing.
So he went ahead and he juststuck with it.
So he went ahead and he juststuck with it.
(20:05):
Over the next handful of years,the next decade, from the 95 to
2005, quickly outgrew his spotin Forest Knolls and moved to
Petaluma, or Petaluma dependingon where you're from or if you
actually know how to pronounceit.
I apologize, but it's fine.
After a few years he neededeven more space and threw a
party and told everyone thatshowed up to grab whatever
wasn't bolted to the ground andwalk it across the road to
(20:26):
McDowell Street, where theystill brew today.
Perfect.
I mean, if you're going torecruit people to move, you got
to feed them beer.
I mean, I feel like that's juststandard, natural, what you
have to do.
Speaker 2 (20:37):
Well, it's usually what you do.
Yeah, like you said, somebodycomes over to help you erect a
bin out there.
You know you've, or you buythem dinner, yeah.
I mean you got to do somethingor both.
Most people, I think, prefer acase of beer, but you know.
Speaker 1 (20:54):
Yeah, the last time that I helped somebody move
wasn't even really so much move,it was more.
They had a mover that wasmoving them and we were just
basically helping move the heavystuff to have it more
accessible for said movers.
So not a terribly large amountof work.
Speaker 2 (21:11):
So you like moved it away from the wall or what Kind
of.
Speaker 1 (21:15):
Well, we did move some stuff because they were
actually moving some stuff outto the garage for a garage sale
and the movers weren't going totouch that.
And then, you know, they werejust kind of getting rid of some
stuff and so we actually gotsome stuff.
We have a really nice desk.
Amanda has a nice desk.
I'll show you maybe later atsome point in time.
Really really, really nice desk, but it was very, very heavy,
but it was still, I don't know,maybe 10, 12 things, big, heavy
(21:38):
things.
We had these arm straps to beable to move with, if you don't
have those.
They're not super expensive.
If you've ever had to move, orif you're ever planning on
moving ever again, buy those.
I don't know if mega movers Idon't even know what they're
necessarily called but it's justlike it's these straps.
You just put a big thick strapsyou put around your shoulders
and then there's one that youkind of hook through and you can
(22:00):
kind of cinch it up and youjust stand up and then you can
hold.
You can lift incredible amountsof weight just casually with
two people and it makes it easyto hold on to.
It's such a slick thing, nice,and it makes it easy to hold on
to.
It's such a slick thing, nice.
If you're ever going to move, Ihighly recommend getting those.
Just, I wouldn't do anythingwithout it.
I'm not moving anytime soon,but my brother-in-law has them
(22:21):
and so I didn't need to buy them.
Sure, but, like I said, wedidn't have to move all that
many things, but the gentlemanthat we were helping out, they
bought beer and food.
Both Pete and Jen are fantastic.
We were happy to be able tohelp and happy to be able to
participate in any way we can.
They're moving to Florida.
Oh really, the jealousy sets insometimes.
Speaker 2 (22:43):
Florida.
What's down in Florida?
Why are they moving to FloridaRetirement?
Speaker 1 (22:47):
Oh yeah, so no longer working anymore.
They're kind of wrapping thingsup and just going to not be in
Minnesota all the time.
I don't know that they're goingto be snowbirds like my brother
and sister-in-law are not,though, because they still come
up and they're still around here, but they're actually moving to
the same neighborhood.
Speaker 2 (23:04):
Oh, wow.
Speaker 1 (23:04):
Because they're good friends with them.
That's kind of where that kindof started.
So, yeah, they're moving tothat same neighborhood and
they're just going to be retiredand golf all day.
Speaker 2 (23:12):
Well, congratulations to them, I know.
Cheers to them.
Speaker 1 (23:16):
Yeah, cheers to Pete and Jen.
Yeah, but yes, if you're goingto have people move for you, you
have to provide something youdo Quesbier, pizza, both All the
above, whatever it is, yeah,100%, anyway.
So they move to their newlocation and then they started
throwing parties in theiremployee loft.
It's even better.
It started at 420.
(23:38):
Better yet, which apparentlyraised some eyebrows I can do it
, but it gets way higher if Ipush it up there.
But it not only raised somebrows locally there we go, hold
it up.
But it not only raised somebrows locally there we go.
Little tape there, hold it up.
But it also apparentlyattracted some attention from
the local authorities After afailed sting and a 20-day
(24:09):
suspension they installed a newline to bottle our undercover
investigation.
shut down, ale, because whywouldn't you take that just in
stride?
Do the crime, do the time, getthe bragging rights.
Speaker 2 (24:18):
That's what they say that's pretty hilarious.
I thought that stuff was legalin.
Speaker 1 (24:23):
California.
Well, this is also in 2005.
Speaker 2 (24:25):
Oh sure it might have been before its time.
Speaker 1 (24:28):
Now it probably is encouraged if anything else, but
yeah, at that time a little bitless.
I mean encouraged if anythingelse, but yeah, at that time a
little bit less.
So so 2005 to 2009,.
Now they continue to grow.
People are drinking more andmore IPAs.
They expanded from state tostate and their brand spanking
new 80-barrel Rolex Brewhousestarted brewing up a wholly
(24:48):
original little thing under thesun called a little something
some ale, and I want to saythat's the wheat ale.
Well, it had a little something,yes, which is it's good, but it
just it's the wheat.
It's very wheat forward for me,so it's good If you like.
You know wheat beers and you'rein front of that yeah.
(25:11):
So I definitely recommend doingthat.
Beer weasel Ron Leidenbush hadone thought in 2009.
We should throw a circus.
So the Beer Circus was born.
They opened up the PetalumaTaproom and Beer Sanctuary
featuring live music every day,including some special shows at
the new Lagoo Mini Amphitheaterat the following year.
(25:35):
So they got a lot going on atthat point in time.
Speaker 2 (25:40):
Sounds like they have to have a lot of fun.
You know some 420, somecircuses.
What else Need some beer?
Speaker 1 (25:46):
Absolutely, I mean, because that's really what it's
all about.
It's having the good times,having a good time.
Having a good time.
It's very musical today, isn'tit?
Oh, it's Queen, yeah, it is, Ilike Queen.
Great, great tune, 2011,.
When our 250-barrel brew housefor those again, we've talked
many times about barrels it waswhat about a 30-gallon,
(26:07):
30-gallon?
Speaker 2 (26:07):
on average 30 gallons on a barrel.
Us gallon 30 US gallons Yep.
Speaker 1 (26:11):
That's true, because we are kind of right in the face
of this episode, maybe afteryou can be coming out during
Oktoberfest, right For thoseinternational viewers and or
listeners on the podcast.
So if you're international,also click on something and
comment something to us, becausethat'd be fantastic.
Yeah, that'd be great.
Yeah, 100%.
Are you going to Oktoberfestthis year?
Speaker 2 (26:31):
I'm going to Oktoberfest this year.
Me too Are you going Leaving in12 days.
The jet plane is departingthere.
We go Minneapolis, St Paul.
Speaker 1 (26:40):
I'll be just a couple of days after that.
So, like 15 days, it's only 15.
Good Lord, I have to startpacking.
Speaker 2 (26:47):
Leaving on a jet plane.
Speaker 1 (26:50):
Don't know if I'll get back again.
Okay.
Speaker 2 (26:55):
Karaoke is not our strong suit.
Speaker 1 (26:57):
So that 250 barrel brew house so 250 times 30 is a
lot got hit by a storm in theAtlantic.
They knew they weren't going tobe able to brew their widely
feared winter seasonal brew,sugar.
Yep, after a few flood callsthey put out a substitute to
(27:18):
disappointed fans.
That was renamed very quicklyLagunitas Sucks.
So they had an idea of whatthey wanted to do.
Storm wrecked the entire thing.
Let's put out a subpar item andname it after what people are
going to say brilliant you know,lean into it people just,
(27:39):
whatever it is, just lean intoit.
You know this is going to befunny.
There's two ways you can viewthings.
People always say like it's notlike life is what do they say?
90 percent, like 10 percent?
What happens in 90 percent?
How you react to it?
Right, I don't know, I might beoff math.
Yogi Berra didn't tell me themath at one point in time, but
that's one of those things thatyou have the option of storm
(28:01):
destroyed the thing.
You can either fold up shop andbe pissed and be mad and
whatever, or you can just youknow what.
Let's do this Because whatcould go wrong?
And if it does go wrong, well,that's a fun story too.
Right, you know?
Because no, how many goodstories come from the things
that went right.
I mean, yes, it's fun.
(28:21):
I mean I'm pretty sure that I'mgonna be like, hey, I went to
oktoberfest this fall, it wasgreat, that's gonna be, anyways.
But then it's gonna be like.
So we had like seven liters ofbeer and me and Sean were
dancing on the table like theydo in Germany, and we got kicked
out and we into another tentinstead.
These tents apparently canhouse like four to six thousand
people.
(28:41):
It's a big tent.
Speaker 2 (28:43):
I wouldn't.
Would we really call them tents?
They're more like erector.
Yeah.
Speaker 1 (28:47):
Temporary structures yeah.
Full on buildings yeah, I thinkthe tent I have has four to six
people.
Probably four to six.
It's mostly just me, Amanda andthe dogs.
Speaker 2 (28:57):
Six might be stretching it, and actually the
two dogs is almost too much.
Speaker 1 (29:00):
So as a process of expansion here, one of their
guys the main guy, I should sayTony McGee.
As we go back to Tony McGee,he's a native Chicagoan.
He was looking for a way to beable to return home and some
help from a local legend.
Nick is what we're going tocall him, because I'm looking at
(29:21):
his name and it looks veryGreek.
There's a lot I like Nick.
I mean I could give it a shot.
But Merkopolis, I meanMerkopolis, we'll go with
Merkopolis.
Merkopolis, we'll go withMerkopolis.
Nick is fine by me.
He found our second home inChicago's Pilsen neighborhood.
So Lagunitas Chicago was born,and then, a few years later,
(29:42):
lagunitas Seattle.
And so then they start, youknow, kind of looking at where
else they're going to go.
They started partnering withHeineken in 2015 and started to
bring the hop forward, ipasbeyond and in bringing it to the
world, all over the world.
So at this point in time nowthey're all over the place,
(30:03):
firing up brew operations in UK,amsterdam, brazil and more to
bring fresh Lagunitas all overthe place.
2018, they start usingcannabis-infused hi-fi sessions,
started to be able to bringthat to what they're doing, and
then in 2018, they did arefresher of IPAs and started
(30:24):
doing a dry-hopped zero-cal,zero-carb, zero-gluten sparkling
beverage.
That's a lot of zeros.
Speaker 2 (30:32):
Yeah, doesn't that sound good to me?
I worry about it being zerotaste, if you're from Lagunitas.
Speaker 1 (30:37):
Send me one so I can try it, because I don't know if
I'll be able to find it inMinnesota.
But I'm curious.
I want to give it a shot, but Ijust have my concerns.
Speaker 2 (30:48):
On the surface it does not sound very tasty.
Speaker 1 (30:51):
Apparently became an employee favorite, though
Apparently Uber boostedproductivity.
Speaker 2 (30:56):
Okay.
Speaker 1 (30:56):
Where you feed your people more beer, and so they
were thinking they're going totry to do that.
And so they do that.
They called it the HoppyRefresher.
And then in 2020, they startedto delve into more of the NA
variety and 2021 started doingsome more teas at that point in
(31:17):
time, so trying to do a lot ofdifferent stuff.
And then in 2022, innovation isthe name of the game.
At Lagunitas, they took a hugeleap forward with the creation
of our disorderly house ofbrewing right next to the
taproom and beer sanctuarydisorderly house of brewing
right next to the tap room andbeer sanctuary, and it's a place
of wonder where the Lagunitasteam of wizards can just tinker
(31:38):
and just dream up the next bigthing.
So that's a kind of like that's, that's everything like from
their website, the way that theydo that.
But kind of looking at theirWikipedia, it kind of talks a
little bit about what theirbarrelage, because we talked
about the 250 barrel brew house.
It's fine to have a brew house,but if you have 250 barrel brew
(31:58):
house, I'm guessing you'remaking more than 250 barrels a
year, maybe 250 barrels a week.
Speaker 2 (32:05):
You know what I mean?
Soon yeah.
Speaker 1 (32:06):
So you start being able to make some production on
that.
So if you take a look at theirWikipedia, in 2004, they
increased from 27,000 US barrelsin a year to 106,000 barrels,
(32:26):
so that's quite the jump.
In 2010, that was from 2004 to2010.
That's that frame, so that'ssix years.
They jumped in.
You know what's that?
70, 80?
, 79,000 barrels that's a lot,that's pretty good.
In March 2011, they had 92employees, distribution in 32
states, and by 2012, theydecided that's when they did the
(32:49):
additional brewing capacity$9.5 million, which brought
their capacity to 600,000barrels, so a lot that they had
going on.
In that one, 2012, again, theChicago that they were going to.
It was a space that was ownedby a film studio, cinespace for
(33:09):
at least like 20 years, and sothat's when they started being
able to make a beer there.
And then, 2014, they opened itas a tap room and then, oh,
their Chicago brewery closed in2024.
So I think they just have thetap room there, so they don't
actually brew in Chicago anymore, which is kind of interesting.
You'd still be able to havethat but Especially as big as
(33:30):
they are.
Speaker 2 (33:30):
You know, all over the world, brewing everywhere.
Yeah, that's a bummer, theyclose in Chicago.
But I find interesting aboutall this information and this
specific company is how creativethey are.
Yes, you know, like losing theproducts at sea or the Atlantic
because the storm couldn't getwhat they needed and then they
just went on and made somethingelse.
Speaker 1 (33:54):
So 2015,.
We talked a little bit aboutHeineken getting involved and
Heineken going, you know, kindof worldwide to help expansion
with that Heineken at that pointin time, because Heineken, the
size that they are, their stakeexceeded the 25% requirement
that they had to stay below tobe considered a craft brewery.
So they're, I would arguethey're still a craft brewery.
(34:15):
They're probably just not amicrobrewery, or sure you know.
However you want to qualifythat, but they had purchased 50
of lagunitas in 2015.
So that's actually it's was apurchase, or at least a not
controlling stake, but you know,a pretty large stake, probably
a controlling stake, if you know.
Maybe, maybe Tony McGee had theother 50%, but in 2017, they
(34:38):
bought the rest of it, becomingthe sole owner.
So now it's actually owned byHeineken.
But founder Tony McGee stayedon as CEO of Lagunitas with the
intention of expandingdistribution for Lagunitas
itself.
So they still kept him on andhe's still available or not
available, still involved withLagunitas itself.
Speaker 2 (34:58):
So it's kind of a division or a different
department.
Speaker 1 (35:02):
You get the benefit of being part of the thing, but
you're, you can just kind of Allright, this is the idea that I
have.
Let's do it.
Speaker 2 (35:11):
Wonder how much they paid him for it.
Speaker 1 (35:13):
It doesn't say Probably a few bucks, a couple
bucks it doesn't say, but I'd bewilling to bet that it probably
was a decent amount.
Let's hear the most recent.
Let's hear where is it.
It doesn't give me a year here,but the most recent information
that they have, at least ontheir Wikipedia the annual
(35:35):
production volume.
It is up to 916,420 barrels peryear.
So, you're almost to a millionbarrels per year of this fine
brew.
I'm sure it's all of the brewsaltogether, everything they brew
, but that's what you're lookingat for the expansion of
Lagunitas In 20,.
What did they say?
(35:56):
It was 2004.
Got to go back up to it now.
Yeah, 2004, 27,000 barrels, andeven 2004,.
They started in 93.
95, I think, is when theyactually started opening and
doing sales.
But yeah, it's a decade to getto 27 000 barrels, and then
another decade to get 79 000more barrels.
(36:19):
And 2004, another two decades,and now you're dang near to a
million barrels worth ofproduction.
So you want to talk about havingsome quality clearly is some
good quality stuff that peopleenjoy and and of course, they
craft beer revolution Like can'teven begin to explain like how
much the beer landscape haschanged just even in our
(36:40):
lifetime, and I think we'vetalked about this on the podcast
before that it's just night andday that at one point you know
it's I used to go to the liquorstore.
I'm like, all right, I'm goingto buy whatever I don't
recognize had it.
Had it.
Had it Coors Light.
I'm going to buy whatever Idon't recognize, had it Coors
Light.
So I'd have to go to like ElkRiver or like a larger city with
(37:01):
a larger liquor store to beable to find something.
And now it's yeah, you go toeven the one here in town, you
know, and it's a pretty.
It's not small, but it's not avery large liquor store by any
means.
But almost every time that I goin there there's something I
haven't heard of, something.
Speaker 2 (37:13):
I haven't seen.
At least half of their coolersnow are craft beers from various
breweries all over the state,and the surrounding states too,
that fill it up.
You're like I've never heard ofany of these before.
Speaker 1 (37:24):
You know what kind of drives me nuts.
A little bit I get why they doit and I'll explain why here in
a second.
But you know what really, herein a second.
But you know what really, tosteal a line from Peter, from
Family Guy.
You know what grinds my gears,what so many different liquor
stores have now the beer cave.
Don't get me wrong, I love me abeer cave I love to like.
Oh, I have it open, have thelittle bit of fog roll out
(37:45):
because of the heat difference.
You go in there, oh my God.
Look at all these differentcraft beers that are probably
just in the door.
That I can find readily, but itlooks cooler because now I'm in
the refrigerator.
Just a whole differentexperience.
What bothers me, though, isthat there's enough different
liquor stores now that use itjust as all right.
The beer cave, no, that's justwhere they keep the palette of
(38:07):
Mick Golden Light and a paletteof Bush Light and a palette and
a pallet of bush light and apallet you know like, and that's
.
You got to store it somewhereand you got to have it in a,
otherwise you're going to as anemployee.
You have to go back and youhave to refill the case for the
sliders, or you're just going tohave it out on the floor where
it's warm.
Speaker 2 (38:22):
Especially on those type of beers.
Speaker 1 (38:25):
So I get the idea, but at the same time it also it
just kind of bothers me.
It's like I'm always excited togo in a beer cave and then when
I go in there and it's just allsuper, super light water beers,
I'm like Michelob Ultra.
Well, that's depressing, yeah,but anyways, we haven't even
given this a lawnmower rating,or what was the other rating we
(38:46):
had.
Speaker 2 (38:46):
Not campfire rating or something, it was something
like that.
I don't remember what it was afall rating, it was campfires we
were kind of making yeahbecause it was something that we
were definitely not going todrink mowing lawn.
Speaker 1 (38:57):
But if we had a campfire like s'mores or
something like that, that we'dhave you know a couple.
Speaker 2 (39:01):
I think that was on the spot in episode.
That's where we kind.
But yeah, I don't know whatwould you rate this man.
It is highly balanced.
Like the label says, man, it isa really good IPA.
This would probably be.
Speaker 1 (39:13):
I need to standardize the rating now that I think
about it more, because you knowI could say like three wall
mowing lawn.
Well, is my lawn, like you know, a little push mower lawn or is
it like 14 acres worth of yard?
I would say we're probablybetween two and three beers per
hour.
Does that kind of make sense asfar as a rate?
You know, like a Coors Light is, probably you might do five in
(39:38):
an hour.
Sure, you know, if you have thething with you, you know a
cooler on the lawnmower orsomething like that Green, but
this I could definitely do, youknow, at least two in an hour,
because it's nice and smooth.
It still has some flavor to it,some body, so you're not just
pounding it like water.
Yeah, you know, it's got somehighly balanced and super
drinkable.
(39:58):
It says right there on thelabel.
Speaker 2 (39:59):
It says it right on the label.
You know, you don't even needto listen to us.
You can just read the label.
Speaker 1 (40:05):
Yeah.
So yeah, I would say somewherebetween two and three, because I
think I could probably do twoand maybe open a third, but I
probably wouldn't finish a thirdin that hour Just because it's
not heavy.
But there's more to it.
There's some body, some body,yes.
Speaker 2 (40:22):
I was thinking of a song that went off, that that
just popped in my head, but Ididn't really want to sing it
for you this time.
Speaker 1 (40:27):
It's quite the musical episode today.
Some body More queen yes, but Ididn't really want to sing it
for you this time.
It's quite the musical episodetoday.
Somebody to love More Queen yes, that is the musical episode.
Speaker 2 (40:39):
I wholeheartedly agree with you on that.
Two to three beers for sure.
This is definitely an IPA thatyou can drink after mowing the
lawn, after a hot sweaty day orchopping wood, like I've been
doing the past couple weeks.
Whatever type of outdooractivity you're doing when
you're sweating your balls off,you can definitely drink two or
three of these IPAs for that.
Yeah, you know most IPAs youprobably aren't going to want to
(40:59):
do that because they are alittle more alcohol content.
Nothing wrong with more alcohol, but a little more alcohol
content.
But it doesn't quite hit youwhen you're hot and sweaty, like
a lighter, lighter beer orlager.
You just man.
It tastes so refreshing andgood.
But this is an ipa that can berefreshing and good while you're
doing that I completely agree.
Speaker 1 (41:17):
Yeah, it would.
You get like super hoppy beers.
They get to be heavy and youyou get like two of them and
you're just like all right, I'mdone chopping wood for the day.
You know like you just can't doknow, just it kind of kills the
whole atmosphere.
Speaker 2 (41:32):
Kind of the end of it , yeah.
Speaker 1 (41:34):
But yeah, this is definitely, you know, like all
right, I'm going to stop, I'mgoing to have this for a little
bit, or whatever.
Let's get back after it.
Let's get some more stuff done.
Let's trim the hedges or youknow, like around the house or
something, get everything kindof cleaned up a little bit.
I have a little bit more trimand I mowed Actually, my
brother-in-law, alan, came overand he was helping me mow the
other day.
He really likes mowing, helikes he actually what a nice
(41:56):
guy, I know, fantastic guy.
That's why he's one of my bestfriends Apparently he's not for
driving tractors in the field,but he can mow for you.
Yeah Well, I think that's awhole different conversation
that we'll get into at somepoint in time.
But no, he really enjoys mowinglawn, he actually.
Even so, our neighbors to thenorth, they have this really
nice property on the corner.
Some point in time, when youcome up here during the day,
(42:18):
miss my driveway and keep goingto the curve, it'll be right
there on the left and it's like,why are you mowing that much
lawn?
It's a big farmstead butthey're mowing like a quarter
mile down on either side andthere's trees everywhere and
it's meticulously taken care of.
It looks phenomenal.
Alan likes it so much that heactually ran into her and Bram
(42:39):
the other day and stopped and,like you know, he didn't know
who she was, but Amanda did,just because being neighbors,
and they're walking out to thecar and it's like, oh, you know
who that was.
And he's like, no, and.
And they're walking out to thecar and it's like, oh, you know
who that was.
And he's like no, and he's like, oh, that's you know so-and-so.
And he's like I have to go andcompliment her on her lawn.
So he literally walked awayfrom them to go back and talk to
her and be like change yourlawn but I love your lawn so he
(43:04):
really likes doing that.
He like he's you know he's notdoing landscaping or anything
he's you know, not trying to getinto a business for that, but
he has an appreciation for thatand he, I think he likes mowing
lawn, like I think he wouldprobably.
I'm kind of a once a week, butI'm gonna cut a little bit
shorter, not super short, but alittle bit shorter, so I don't
(43:32):
have to worry half the time.
Speaker 2 (43:34):
You know that's really what it comes down to, I
guess sure, yeah, I don't mindmowing my lawn long as I'm on
the rider.
I don't want to push mow it, Idon't want to get off and fire
up the weed whip.
I'm just not interested in thatbecause I can't hold my beer
when I'm doing a push mower witha weed bit.
Speaker 1 (43:49):
But I'm a rider, I've got my beer right next to me.
Speaker 2 (43:51):
There you go With my headphones on listening to music
.
So, that's the type of lawnmowing I like to do.
Speaker 1 (43:57):
And that's generally what I have too.
I got the rider.
Alan has a rider.
We used that to be able to.
He came over here and we justkind of double tuned it be able
to do that.
And then we grabbed the weedwhips and we both have electric
ones which only a handful ofyears ago did they go to an
electric one, that's my.
God, it's just it's.
(44:18):
And I even at the time I waslike okay, well, I'm going to
find one for like a hundredbucks on marketplace or
something like that.
And I got it and I'm like God,was this really worth it?
And like the first time that Iuse it, I'm like and I'm done
Well, that was amazing, yeah.
Speaker 2 (44:30):
They are so worth it.
We have one too.
It's so nice.
I think it's a 40-volt heartone, and I bought all the
attachments for it, so I havethe brush cutter for it.
I've got the little chainsaw atthe end with a 10-foot
extension.
Speaker 1 (44:42):
Oh for like a tree.
Speaker 2 (44:44):
Oh my gosh, yeah, you're a ding.
Speaker 1 (44:46):
You're an arborist over here.
Speaker 2 (44:49):
Electric weed whips are worth it.
I'm not sold on everythingelectric at this point in my
life, but the electric weed whip, my God.
It's so easy, it's just plugand play.
The battery lasts.
I have five acres and I mowprobably half, so I've got a lot
of mowing and trimming to do.
It lasts for everything I needit for Perfect.
It's definitely worth it.
Speaker 1 (45:09):
That's all you can really ask for.
Yeah, that's yeah.
Yeah, it's same thing with thebattery stuff.
You know, like like all thehand tools, and I like the fact
that there's more and more whereyou can get one set, like like
the heartland you're talkingabout.
You can get that and like allright, I have now like two,
three batteries, but I can useit for 17 different things.
You don't need to get anotherbattery for your drill or your
(45:32):
driver or for whatever elseyou're going to use.
You know what I mean.
You don't need to get 17different batteries for all of
the different stuff you can justget.
Well, I'm just going to buythis, I'm going to buy one of
these, and it's going to be thesame battery for all of the
different stuff.
So that's a.
I haven't quite gotten intothat yet, but I have had that
discussion that, like this is mygoal is to get into that Kind
(45:55):
of have big goals, right.
You do Really high level goals,Because then I can duct tape
them to the vent hood that I cuta hole in to be able to.
Speaker 2 (46:06):
That's another story that you can see on our Facebook
page Exactly A couple, couplemonths ago, you know.
I was just looking at, sincewe're on this weird subject of
battery powered tools you know Ihave a side by side and not
that type of tool.
I have a side by side lawnmowers, more.
You know all the guy stuff.
If you have any toys, you allknow what I'm talking about.
(46:28):
You know you got to grease thatstuff.
Well, I was just thinking theother day I wonder if they make
electric the little greaser,yeah, instead of just trying to
pump it up and then they pop offsometime.
You know.
Well, I found one oh perfectgrease gun that uses a 20 volt
battery, and I'm like well hellyeah, and it's a heart branded
one there you go.
So I'm a heart guy.
(46:49):
I guess for some reason throwthe 40 volt in there.
Yeah, the heart tools I have nofor as much as I use them for
they work just fine.
For me it's like you get themat your local walmart.
You know it's not the cheapestline they have, it's the better
line, I guess, if walmart has abetter line.
Speaker 1 (47:10):
But it works.
That worked fine for me.
Speaker 2 (47:12):
Yeah, they were great for me.
Speaker 1 (47:14):
So I mean, you can get, like, you know de walt or I
don't even know milwaukee orsomething like that, but uh,
unless you're doing full framingor anything like that, you know
like it's, it depends on whatyou're doing, right?
I guess that's the way that Iwould put it.
You know, it's not necessarily,it's just more a matter of you
don't need it to be as rugged.
Speaker 2 (47:33):
Right?
Does that make sense?
Like Milwaukee and DeWalt, youknow, if you were construction
full time you probably betterget those, because I believe
they all have lifetime warrantyon all their tools.
You just send it back to them.
They send you a new one orrepair it.
Speaker 1 (47:45):
I think a lot of the ones my brother has are
Milwaukee, because he's a dieselmechanic and works on garbage
trucks for a massive thing downin the cities and he's got all
of the different attachments andall the different stuff and I
don't know.
I had him replace something onmy car the other day or whatever
, and he's just like click,click, click, you know, but he
uses it all day, every day, sohe has to get something that's
(48:08):
going to be good for all day,every day.
I'm good with my.
I don't even know what I gotworks.
To be honest, I don't evenremember it's orange and it
works really well.
Speaker 2 (48:20):
Whatever gets the job done.
Speaker 1 (48:23):
Well, yeah, so what else you got Sean?
Speaker 2 (48:26):
I don't really have much anything for this one.
I would say I think getyourself some Lagunitas If
you're out there and you see it,it's really good.
We highly recommend this one.
I mean, most of our episodes werecommend what we drink.
We haven't had too many beerson our shows that have been kind
of iffy.
This one's on the higher endfor sure.
Go get you some and keep inmind.
You know this company startedon the stove with 30 gallons to
(48:48):
over a million barrels today.
Speaker 1 (48:49):
So I mean heck.
Speaker 2 (48:50):
What does that tell you about this company and the
quality beer that it produces?
Speaker 1 (48:54):
Good stuff.
Yeah, absolutely yeah.
I would echo the samesentiments, you know, highly
recommend it for sure.
But yeah, that's our story ofLagunitas, with the Lagunitas
IPA out of California.
And yeah, definitely getyourself some.
And until next time We'll seeCheers.
and welcome everybody into the two guys and beer
podcast.
Uh, upgraded studio performance.
Uh, new, uh, new featureslagunitas today.
That's nothing else new at all.
Speaker 2 (00:24):
It's just the beer.
Speaker 1 (00:26):
Now we got a little new table.
Sean John did a lot ofpainstaking work, and when I
mean painstaking work, he put inthe backbreaking work to it.
I just helped put it together.
Speaker 2 (00:38):
When it's here it was ridiculous doing this thing,
keep in mind.
I had this great idea like oh,andy, we should get this new
table, you know, so we can lookmore like a professional podcast
.
And he said yeah, great, soundscool.
You know, I'm like Andy, I'mgoing to get this spool, I'm
going to make it, epoxy it.
It's going to look good.
I'm going to take a torch to itand burn it, it's all coming
(00:59):
together it, you know, like ourlogo, the brown and the yellows,
and like the distressed look ofour logo.
This is going to be good,saloon style, old West,
absolutely Worldly brewery.
Well, in the process ofbuilding this table that you see
before, you keep in mind, I'venever used epoxy before in my
entire life, so I had not a cluewhat I was getting into.
Speaker 1 (01:21):
Those that are out there now that have used epoxy
are like oh a clue what I wasgetting into those that are out
there now that have used epoxylike oh so.
Speaker 2 (01:27):
So please do a comment in the comments on how
retarded I was when I attemptedto do this.
Well, we can't say retardedanymore, can we, we're in this
silly stain.
How silly it was so, anyways, Isanded it down.
I had the torch, I burnt it,sent, sent some photos to Andy.
Hey, what do you think?
So far Looks great, let's keepon going.
So I keep on going.
(01:48):
I get the epoxy, start mixing itand I'm starting to pour it on
this table.
And the whole plan was to fillin these cracks on the board,
just to make it nice and smooth.
Poured the first little 16ounces.
I mixed up on there.
I'm like, wow, this is lookinggreat.
Everything 16 ounces I mixed upon there.
I'm like, wow, this is lookinggreat, everything's going good.
Mixed up another one, pouredanother one on there.
(02:10):
Wow, this is gonna be so cool,this is easy.
10 minutes later, drip, drip,drip, drip, it found its way
through the cracks on theunderside and it's dripping down
below and I'm like, oh, oh, mygosh, what do I do?
Didn't know what to do.
Came up with a few ideas, tookit apart, flipped it over.
(02:31):
I'm like, well, I'm going totake some silicone and run it in
these cracks underneath to stopit from leaking Brilliant.
Speaker 1 (02:36):
Seems like a good idea, there we go.
Yeah yeah, a little correctionof errors and we're good to go.
Speaker 2 (02:45):
Not quite the duct tape of Red Green Show, if
everybody remember watching theold Red Green Show.
Speaker 1 (02:47):
If they can't find you handsome, they can at least
find you handy.
I'm neither nor.
Speaker 2 (02:53):
So we put the silicone in there, let it sit
for a day, and then I tooksheathing tape because, as of
course, the old Google machinesaid, sheathing tape doesn't
stick to epoxy and that's thetape everybody uses.
Okay, great.
So I started taping the cracksunderneath.
After it was silicone, I tapedthe edges with a little lip on
it, you know, so the epoxy cansit Taped the crack out of it.
(03:16):
I did Toward the next batch.
I'm like, oh, it's holdingEverything's good.
30 minutes later, drip, drip,drip.
I'm like you have got to bekidding me.
So I'm taping more and tapingmore.
I've got the whole undersidetaped.
I've got everything taped onthis thing.
(03:37):
I keep pouring, I keep pouring.
Finally I gave up.
I'm like it's just not going tohold tape or hold the epoxy,
and I don't know what I'm doing.
This is the stupidest thingI've ever done.
Sean, I'm telling andy, why didI do this?
This is stupid.
I should have just burnt it andput urethane on it and called
it good, but nope, had to dothis.
So I came with the solution I'mjust going to try to cover each
(04:00):
board with epoxy to make itlook glass, and that worked
pretty well.
Until you realize.
Not every one of these boardson these old electrical spools
are perfectly flat, so itwouldn't stay on the edges.
Speaker 1 (04:11):
It's weird that they wouldn't be made for precision.
Speaker 2 (04:13):
No, you think this would be some wooden transport.
You think this would be likesome precise machining of wood
here, right, right.
Speaker 1 (04:23):
It is not.
No, it was probably put the guytogether by guys on work
release or a sentence to servefrom the jail.
Speaker 2 (04:31):
Probably that, uh, the quality standards were
probably not right at the top ofthe list they should probably
hone their skills a little bitfor these instances, when people
like me come up with theseridiculous ideas exactly
probably after we had a couplebeers, yeah, so I got most of it
covered.
There's a couple little spots onthe edges that aren't quite
covered in epoxy due to, uh,science and stuff and leveling
(04:55):
and, I'm sure, newton's law orwhatever.
So anyways, this was, uh, theend in front, so there's a
couple spots that don't have alittle bit of epoxy on it.
There's nothing I could doabout that, but it turned out
all right until I had to flipthe table over and then take all
the tape off the tape thatsupposedly doesn't stick, it's
(05:16):
fine oh, it's stuck, it's stuck,oh, it's stuck.
So then I spent about four hourswith my multi-tool getting it
off, the tape off, then Ire-sanded it and then I urethane
the bottom, which you can't see.
But the bottom looks nice andurethane.
But that's kind of the shortstory of how we got to this new
table here in the DG&B podcaststudio here.
Speaker 1 (05:40):
And I was only involved for just the
reinstallation in here, whichwent really smooth as well.
There's three of us and wealmost had to call in more brain
power, but that was only what.
Two hours of work to do, atleast two hours.
That puts you close to a40-hour work week on the project
.
Speaker 2 (05:59):
I think that's conservative.
It took us two hours, itprobably took us a little longer
than two and we were sweating.
Speaker 1 (06:05):
Just putting this thing together, my gosh and at
the time we weren't evendrinking beer.
Speaker 2 (06:09):
That's probably where we went wrong in the first
place, we didn't start bydrinking beer yeah, so all all
in total, there's probably 24 to28 hours into this table.
That's how ridiculous thisproject become.
But hey, it looks nice.
Speaker 1 (06:23):
It did turn out pretty good it looks fantastic
and we got kind of a little bitof a rearranging.
We moved some things around theroom a little bit, so we're a
little bit more just kind ofjust us in the beer.
We can focus on the beer, justus in the beer, beer and the
bullshit and the bullshit.
That's the key is to what we'redoing here.
The key is to what we're doinghere.
We don't need to have all thetechnology right with us or
(06:45):
whatever.
So we've added some of that.
We've got nice new chairs, nicenew chairs All sorts of stuff
that we've got going on and wehave a spot for guests.
Speaker 2 (06:51):
Now we have some guests that will be on soon.
We've got everything set up forthem.
Speaker 1 (06:55):
We do have an additional mic.
Speaker 2 (07:07):
So if you're with a brewery, your story out for
everybody.
So yeah, that's kind of thestory of that.
Uh, just one another quick notebefore we get into this great
beer here that I've never triedand he thinks he's tried it.
Brandon has agreed to come onto the show.
It's exciting news.
We just have to lock down thedate.
Hopefully we'll be recording ona day in October, yep, so he'll
(07:29):
be the first guest on.
He's the home brewer that we'vetalked about, probably on half
of our 30 episodes At least 100%.
He's the one.
He swept the Anoka County Fairagain this year with six awards.
He took home two awards at theMinnesota State Fair, which is
always the most visited statefair in the country.
It's either Minnesota or Texas.
Fine for the top spot.
Speaker 1 (07:50):
Texas is over the course of like two and a half
months or something.
Speaker 2 (07:52):
It's a lot longer than Minnesota.
Speaker 1 (07:55):
I'd like to go check it out sometime, just to
experience it.
I'm a fair person.
I like the atmosphere.
I think the Minnesota Fair isjust amazing, but I'd like to
try the Texas one, just to seewhat the hubbub is.
I wonder what the craft beerprofile is down there, if
there's much.
That's what we have to find out, maybe.
Speaker 2 (08:14):
Brandon knows.
Speaker 1 (08:15):
It's going to be part of our world tour that we
embark on.
Management is still puttingthat together Exactly, yeah,
dates upcoming, it'll come intoyour city, oh yeah, so Lagunitas
is today.
Yeah, as we kind of work ourway into this and I only am not
(08:36):
necessarily trying to deflectaway from any other conversation
we can get back to whatever itis.
But if we can pop the top, thenwe can at least start drinking
it.
Speaker 2 (08:43):
Oh, that would be perfect.
That would be perfect.
A lot of talking, but nodrinking.
So far this episode.
Speaker 1 (08:53):
Which actually, now that I have a bottle, I'm going
to have to remember this for afuture podcast.
But we did get a.
We're given a I don't even knowan apparatus Is that what you'd
call it To be able to put overthe top of a bottle, that it's
supposed to aerate it as youpour it to make it taste more
like a draft.
So I guess it's supposed totaste different.
(09:13):
I'm not really sure.
Don't have it for this one, butin a future podcast we'll do a
kind of a.
I don't know if reaction videois the right way to be able to
put it know if reaction video isthe right way to be able to put
it maybe we could do it forthat react video to that and
just kind of see like, is thisreally a legit thing?
you know what I mean?
we'll pick a random beer andthen we'll drink it straight out
of the bottle, straight out ofthe glass and then poured
through said dapper apparatusthe tapirates there we go so
(09:41):
yeah, we'll, we'll give that ashot at some point in time too,
and now see kind of what's goingon and see if it works, if it
does anything, or if it's justone of those hokey things that
you spend five bucks on at thefair Give it a shot.
Get it as a free gift when youregister for an event or
something.
Speaker 2 (09:56):
Yeah, I kind of beard all over myself over here when
I open this one up.
I'm a little rusty with mybottle opener.
Speaker 1 (10:01):
Well, we have been out for a few weeks, so we've
got to get back into it a littlebit here.
Speaker 2 (10:08):
Let's see here First impression of this IPA.
It's pretty tasty.
I like it.
It goes down pretty smooth.
Man.
It's not very strong at all foran IPA.
Not too hoppy, not too much ofanything.
Speaker 1 (10:21):
Not too hoppy.
I do get some malting throughthere.
So yeah, let's see what does itsay on the side?
Here You're holding the goldstandard of our hop-forward
approach to brewing.
Our flagship IPA dreamed inCalifornia 30-odd years ago.
We'll get into more of thedetails here in just a second,
Amongst the Redwoods, ruggedcoastlines and rolling hills of
(10:45):
Sonoma County.
So we're going back toCalifornia again.
Speaker 2 (10:49):
Northern California.
Huh, that's what it sounds like.
Speaker 1 (10:52):
Exactly Now, brewed from Petaluma.
Yeah, petaluma isP-E-T-A-L-U-M-A.
Speaker 2 (11:01):
I have not a clue where that is.
I just heard Redwood so I wasthinking Northern California up
in that area.
I'm with you on that one Neverbeen there, but I'd like to go.
Speaker 1 (11:08):
Petaluma or Petuluma.
Maybe Petuluma Sure, if you'refrom there, I apologize, go
ahead and comment and share itwith your friends about how
ridiculously bad I did thatthere, but they're brewing it
from there to Chicago and beyondand, yes, somehow this
particular bottle found its wayinto your well, my really nice
hands at this very moment.
Speaker 2 (11:31):
Andy, you do have some good-looking hands over
there.
I'm just going to let you know.
I mean, look at that.
Speaker 1 (11:36):
You know I've dabbled in hand modeling a little bit,
but I'm no David.
Was it David Duchovny?
What movie was that?
He was a hand model.
Speaker 2 (11:45):
Oh, I'm no David.
Was it David Duchovny?
What movie was that?
He was a hand model.
Oh, I know him from the X-Files.
That's true.
That one show on Netflix wherehe's a struggling writer and
he's a drunk Californication.
Speaker 1 (11:53):
Californication Yep, yep.
I never watched X-Files, but Iwatched Californication, which
was a phenomenal show.
That was so good it washilarious For probably about
four I think it was like fiveseasons or something like four
seasons were really good.
The first season was absolutelyamazing.
But yeah, probably about fourseasons were good and it was
kind of like okay, let's landthe plane here.
Speaker 2 (12:12):
I don't know where you're going.
It kind of started repeatingitself, like most shows.
Speaker 1 (12:16):
I think you kind of run out of what are you doing
for something new.
You almost have to have a showthat's like a procedural, you
know, where you can throw allsorts of different ideas out
there, or like doctor shows,right, you know what I mean.
Something like that where youcan constantly come up with new
ideas.
Speaker 2 (12:41):
But when you get into something like that, you know
like, all right.
So how many wild random trystscan you get into with all sorts
of different women while talkingabout a book that?
Speaker 1 (12:46):
he didn't write.
Yeah, you can only do so manyepisodes of that Exactly.
How many times is that reallyhot wife of his Natasha
McKellone, I think is her name,sure, the lady that's in there,
or whatever how many times isshe going to come back after all
of the shenanigans that he'sgetting into?
But I don't know.
If you've never seen it, I dorecommend it.
It's pretty good stuff.
Dream of.
Speaker 2 (13:02):
Californication.
Speaker 1 (13:06):
Great tune.
I like the chili peppers, soLagunitas highly balanced, super
drinkable, and it's got alittle puppy dog on the front,
as you can see on the box herein front of us.
Speaker 2 (13:16):
It is highly balanced .
It is, it really is.
That definition is highlybalanced.
Speaker 1 (13:20):
And it does say next to the dog, it says doggone good
, so I would support that aswell.
6.2 alcohol by volume is whatwe're dealing with here.
Speaker 2 (13:30):
You certainly can't tell by drinking that that
that's a little bit highercontent for a beer on average,
you know.
Speaker 1 (13:35):
Yeah, but it's it's very yeah, very smooth, very.
It's a very drinkable beer andI'm pretty sure that I had it on
a cruise.
I know that they have at leastone of the cruise lines that
I've been on has like log intothey have like two or three
different Lagunitas, so I'mpretty sure that I've had this
particular one.
But I know that I've had acouple of the.
They had like a wheat one atone point in time, but it was
very, very weak.
(13:55):
So if you don't like wheat, youknow I don't remember what the
name of it was, but uh, therewas a couple, two, three of them
that were on there and I'mpretty sure this was one of them
.
But yeah, I really like it.
I think my brother-in-law isprobably one of his favorite
ones, so I'm going to definitelyhighly recommend.
You know, maybe I'll save abottle out of there when we're
done or something and let himhave some of that.
(14:16):
But yeah, so Lagunitas, out ofwhat did he say?
It was Petulama.
Speaker 2 (14:22):
That sounds close enough.
Speaker 1 (14:23):
What did he say?
It was Petulama.
That sounds close enough.
Yeah, that's where brewed bythe Lagaditas Brewing Company,
mcdowell Boulevard in Petulumaor Petaluma in California.
So that's where our adventureis going to start.
Northern California, on thekitchen stove, is where this
entire shenanigans began, 1993.
Speaker 2 (14:43):
Hopefully better than your kitchen stove, that we had
started that one time thatwe've talked about you know, at
some point in time I need toactually pull.
Speaker 1 (14:49):
We need to post that picture out there of the custom
modifications.
I think we did that.
Uh, we did, we get that outthere, okay, yeah, perfect, I
know that it came up we talkedabout at one point.
It popped up on my facebooklike the next day, so kind of an
interesting thing.
But you know creativity, youknow solutions.
I'm a solution-driven person.
Sometimes the solution is justdrinking more beer.
Speaker 2 (15:12):
It's all about creativity.
It certainly didn't turn outlike this.
Speaker 1 (15:15):
It did taste pretty tasty.
Speaker 2 (15:16):
It was pretty solid, so this is pretty good.
This is better than I thinkmost IPAs we've had on our show,
to be honest with you.
Pretty good.
This is better than I think,most IPAs we've had on our show,
to be honest with you, becauseit is pretty smooth and easy
drinking.
Speaker 1 (15:26):
It is a very good one .
Speaker 2 (15:28):
Highly balanced, like it says, not to get off track
here, but go ahead.
What else we got?
Speaker 1 (15:32):
on this.
No, no, I'm with you.
I like to discuss this as well.
I'm more filling the time withmy randomness.
Good stuff, if you haven'talready got this, go out and get
some.
I think you can get it, noteverywhere, but like fairly not.
Yeah, I don't know what I'mreally trying to say.
(15:52):
Like if you go to like a smalltown, really small liquor store,
probably not gonna, becausethey're gonna have most of the
standards right and then ahandful of craft beers.
But if you go to like a decentsized liquor store that has like
a pretty wide selection,laganunitas is going to be in
there somewhere.
It's fairly common yeah it's oneof the more out there.
Speaker 2 (16:09):
For a craft beer.
It's out there.
It's more accessible than yourlocal brewery down the street,
you know.
So yeah, if you find it, getsome.
Speaker 1 (16:18):
So what they have on here is for different sayings.
To quote our brew monster isthe way that they put it
Lagunitas is made up of allkinds of creeds punk rockers,
misfits, ivy Leaguers, weirdos,waldos, sparkle ponies,
musicians and everything inbetween.
Just a pack of stray dogs thatfound, despite our vast and wild
(16:40):
differences, the love andrespect for the freedom to be
different, and that's whatbrought them all together and
made it work.
So wide cross section of people, which I would say you know I
mean, yes, it is is, you know,kind of the thing and we hear
that from you know a lot ofdifferent breweries, like we're
set out to make it the mostunique with the way we do it and
be driven Kind of a lot of thegeneric buzzwords you hear from
(17:03):
most every brewery.
But I do like that, you knowthey.
They definitely highlight thatit's a very wide cross-section
of people, which I think thatthe craft beer industry is
definitely like.
You're going to get somestraight-laced people that suit
and tie by day and craft beer bynight, but you're also going to
have people that are definitelymore punk rockers or, you know,
(17:24):
sparkle ponies, musicians.
You know it's not, you're not,it's not just the all right.
Well, craft beer, oh, ipas,what's those guys?
I know that IPAs have had alongstanding ponytail, uh man
bun, type of uh tradition or youknow kind of a little bit of
stereotype.
But uh, you know, yeah, I craftbeer.
I think it's all over the placeand I'd like to kind of
(17:45):
highlight everything with that.
Yeah, I would like to knowexactly what a sparkle pony is.
I feel like I want to Google it, but at the same time, I don't.
Speaker 2 (17:54):
I don't want to see what pops up.
Speaker 1 (17:56):
I feel like I need to have you know this isn't a work
computer that I'm working with,but at the same time I want to
make sure that I'm safelydisconnected from anything
before I get too deep and it'sprobably totally fine.
Speaker 2 (18:06):
It probably is.
It seems like something thatshould have been on the unicorn
episode that we did.
Well, probably that's like asparkle pony, it kind of is.
It really is yeah.
Speaker 1 (18:17):
So 1993, so you want to start a brewery in the
kitchen in Northern California,the Hamlet of Lagunitas, tony
McGee, m-a-g-e-e.
Tony McGee was crafting beersin a five-gallon homebrew kit,
which I have done.
I have not done it to thislevel, clearly, just the handful
of ones that I've done.
I actually have a kit out therein the entrance.
(18:38):
I don't know if you've seenthat.
I think I need to throw it awaythough, because I think the
yeast is bad.
Some of the ingredients areprobably we should try again.
There we go.
Maybe we could do that.
We'll do that on a fast episodewhere we use time-lapse video.
We just sit and drink theentire time while the boiling
happens.
Brandon needs to be there tosupervise us.
(18:59):
So, yeah, he started with thefive-gallon homebrew kit and
then ruined Thanksgiving dinner,which made him take his hobby
into a rented room behind thehouse of Richards in Forest
Knolls where he became startedslinging beers at that point in
time.
So he basically wreckedThanksgiving dinner with what he
was doing.
And then no, you can't do ithere, you're out.
(19:20):
And he went and started makingit in the back room of a
business already so kind ofcreated his own business.
Just because of you know whatit was supposed to be?
95, the IPA is born.
This particular IPA, I believe,is the one that they're
referring to To stand out amongthis sea of pale ales.
In the mid-90s he decided todevelop a new world spin on an
(19:43):
old world style, the India paleAle, which he shortened to IPA.
Pilates at the time couldn'thandle the hoppiness, or palates
at the time, not Pilates,palates is how that's pronounced
Pilates.
It couldn't handle thehoppiness, but Tony had a hunch
that it was the next big thing.
So he went ahead and he juststuck with it.
So he went ahead and he juststuck with it.
(20:05):
Over the next handful of years,the next decade, from the 95 to
2005, quickly outgrew his spotin Forest Knolls and moved to
Petaluma, or Petaluma dependingon where you're from or if you
actually know how to pronounceit.
I apologize, but it's fine.
After a few years he neededeven more space and threw a
party and told everyone thatshowed up to grab whatever
wasn't bolted to the ground andwalk it across the road to
(20:26):
McDowell Street, where theystill brew today.
Perfect.
I mean, if you're going torecruit people to move, you got
to feed them beer.
I mean, I feel like that's juststandard, natural, what you
have to do.
Speaker 2 (20:37):
Well, it's usually what you do.
Yeah, like you said, somebodycomes over to help you erect a
bin out there.
You know you've, or you buythem dinner, yeah.
I mean you got to do somethingor both.
Most people, I think, prefer acase of beer, but you know.
Speaker 1 (20:54):
Yeah, the last time that I helped somebody move
wasn't even really so much move,it was more.
They had a mover that wasmoving them and we were just
basically helping move the heavystuff to have it more
accessible for said movers.
So not a terribly large amountof work.
Speaker 2 (21:11):
So you like moved it away from the wall or what Kind
of.
Speaker 1 (21:15):
Well, we did move some stuff because they were
actually moving some stuff outto the garage for a garage sale
and the movers weren't going totouch that.
And then, you know, they werejust kind of getting rid of some
stuff and so we actually gotsome stuff.
We have a really nice desk.
Amanda has a nice desk.
I'll show you maybe later atsome point in time.
Really really, really nice desk, but it was very, very heavy,
but it was still, I don't know,maybe 10, 12 things, big, heavy
(21:38):
things.
We had these arm straps to beable to move with, if you don't
have those.
They're not super expensive.
If you've ever had to move, orif you're ever planning on
moving ever again, buy those.
I don't know if mega movers Idon't even know what they're
necessarily called but it's justlike it's these straps.
You just put a big thick strapsyou put around your shoulders
and then there's one that youkind of hook through and you can
(22:00):
kind of cinch it up and youjust stand up and then you can
hold.
You can lift incredible amountsof weight just casually with
two people and it makes it easyto hold on to.
It's such a slick thing, nice,and it makes it easy to hold on
to.
It's such a slick thing, nice.
If you're ever going to move, Ihighly recommend getting those.
Just, I wouldn't do anythingwithout it.
I'm not moving anytime soon,but my brother-in-law has them
(22:21):
and so I didn't need to buy them.
Sure, but, like I said, wedidn't have to move all that
many things, but the gentlemanthat we were helping out, they
bought beer and food.
Both Pete and Jen are fantastic.
We were happy to be able tohelp and happy to be able to
participate in any way we can.
They're moving to Florida.
Oh really, the jealousy sets insometimes.
Speaker 2 (22:43):
Florida.
What's down in Florida?
Why are they moving to FloridaRetirement?
Speaker 1 (22:47):
Oh yeah, so no longer working anymore.
They're kind of wrapping thingsup and just going to not be in
Minnesota all the time.
I don't know that they're goingto be snowbirds like my brother
and sister-in-law are not,though, because they still come
up and they're still around here, but they're actually moving to
the same neighborhood.
Speaker 2 (23:04):
Oh, wow.
Speaker 1 (23:04):
Because they're good friends with them.
That's kind of where that kindof started.
So, yeah, they're moving tothat same neighborhood and
they're just going to be retiredand golf all day.
Speaker 2 (23:12):
Well, congratulations to them, I know.
Cheers to them.
Speaker 1 (23:16):
Yeah, cheers to Pete and Jen.
Yeah, but yes, if you're goingto have people move for you, you
have to provide something youdo Quesbier, pizza, both All the
above, whatever it is, yeah,100%, anyway.
So they move to their newlocation and then they started
throwing parties in theiremployee loft.
It's even better.
It started at 420.
(23:38):
Better yet, which apparentlyraised some eyebrows I can do it
, but it gets way higher if Ipush it up there.
But it not only raised somebrows locally there we go, hold
it up.
But it not only raised somebrows locally there we go.
Little tape there, hold it up.
But it also apparentlyattracted some attention from
the local authorities After afailed sting and a 20-day
(24:09):
suspension they installed a newline to bottle our undercover
investigation.
shut down, ale, because whywouldn't you take that just in
stride?
Do the crime, do the time, getthe bragging rights.
Speaker 2 (24:18):
That's what they say that's pretty hilarious.
I thought that stuff was legalin.
Speaker 1 (24:23):
California.
Well, this is also in 2005.
Speaker 2 (24:25):
Oh sure it might have been before its time.
Speaker 1 (24:28):
Now it probably is encouraged if anything else, but
yeah, at that time a little bitless.
I mean encouraged if anythingelse, but yeah, at that time a
little bit less.
So so 2005 to 2009,.
Now they continue to grow.
People are drinking more andmore IPAs.
They expanded from state tostate and their brand spanking
new 80-barrel Rolex Brewhousestarted brewing up a wholly
(24:48):
original little thing under thesun called a little something
some ale, and I want to saythat's the wheat ale.
Well, it had a little something,yes, which is it's good, but it
just it's the wheat.
It's very wheat forward for me,so it's good If you like.
You know wheat beers and you'rein front of that yeah.
(25:11):
So I definitely recommend doingthat.
Beer weasel Ron Leidenbush hadone thought in 2009.
We should throw a circus.
So the Beer Circus was born.
They opened up the PetalumaTaproom and Beer Sanctuary
featuring live music every day,including some special shows at
the new Lagoo Mini Amphitheaterat the following year.
(25:35):
So they got a lot going on atthat point in time.
Speaker 2 (25:40):
Sounds like they have to have a lot of fun.
You know some 420, somecircuses.
What else Need some beer?
Speaker 1 (25:46):
Absolutely, I mean, because that's really what it's
all about.
It's having the good times,having a good time.
Having a good time.
It's very musical today, isn'tit?
Oh, it's Queen, yeah, it is, Ilike Queen.
Great, great tune, 2011,.
When our 250-barrel brew housefor those again, we've talked
many times about barrels it waswhat about a 30-gallon,
(26:07):
30-gallon?
Speaker 2 (26:07):
on average 30 gallons on a barrel.
Us gallon 30 US gallons Yep.
Speaker 1 (26:11):
That's true, because we are kind of right in the face
of this episode, maybe afteryou can be coming out during
Oktoberfest, right For thoseinternational viewers and or
listeners on the podcast.
So if you're international,also click on something and
comment something to us, becausethat'd be fantastic.
Yeah, that'd be great.
Yeah, 100%.
Are you going to Oktoberfestthis year?
Speaker 2 (26:31):
I'm going to Oktoberfest this year.
Me too Are you going Leaving in12 days.
The jet plane is departingthere.
We go Minneapolis, St Paul.
Speaker 1 (26:40):
I'll be just a couple of days after that.
So, like 15 days, it's only 15.
Good Lord, I have to startpacking.
Speaker 2 (26:47):
Leaving on a jet plane.
Speaker 1 (26:50):
Don't know if I'll get back again.
Okay.
Speaker 2 (26:55):
Karaoke is not our strong suit.
Speaker 1 (26:57):
So that 250 barrel brew house so 250 times 30 is a
lot got hit by a storm in theAtlantic.
They knew they weren't going tobe able to brew their widely
feared winter seasonal brew,sugar.
Yep, after a few flood callsthey put out a substitute to
(27:18):
disappointed fans.
That was renamed very quicklyLagunitas Sucks.
So they had an idea of whatthey wanted to do.
Storm wrecked the entire thing.
Let's put out a subpar item andname it after what people are
going to say brilliant you know,lean into it people just,
(27:39):
whatever it is, just lean intoit.
You know this is going to befunny.
There's two ways you can viewthings.
People always say like it's notlike life is what do they say?
90 percent, like 10 percent?
What happens in 90 percent?
How you react to it?
Right, I don't know, I might beoff math.
Yogi Berra didn't tell me themath at one point in time, but
that's one of those things thatyou have the option of storm
(28:01):
destroyed the thing.
You can either fold up shop andbe pissed and be mad and
whatever, or you can just youknow what.
Let's do this Because whatcould go wrong?
And if it does go wrong, well,that's a fun story too.
Right, you know?
Because no, how many goodstories come from the things
that went right.
I mean, yes, it's fun.
(28:21):
I mean I'm pretty sure that I'mgonna be like, hey, I went to
oktoberfest this fall, it wasgreat, that's gonna be, anyways.
But then it's gonna be like.
So we had like seven liters ofbeer and me and Sean were
dancing on the table like theydo in Germany, and we got kicked
out and we into another tentinstead.
These tents apparently canhouse like four to six thousand
people.
(28:41):
It's a big tent.
Speaker 2 (28:43):
I wouldn't.
Would we really call them tents?
They're more like erector.
Yeah.
Speaker 1 (28:47):
Temporary structures yeah.
Full on buildings yeah, I thinkthe tent I have has four to six
people.
Probably four to six.
It's mostly just me, Amanda andthe dogs.
Speaker 2 (28:57):
Six might be stretching it, and actually the
two dogs is almost too much.
Speaker 1 (29:00):
So as a process of expansion here, one of their
guys the main guy, I should sayTony McGee.
As we go back to Tony McGee,he's a native Chicagoan.
He was looking for a way to beable to return home and some
help from a local legend.
Nick is what we're going tocall him, because I'm looking at
(29:21):
his name and it looks veryGreek.
There's a lot I like Nick.
I mean I could give it a shot.
But Merkopolis, I meanMerkopolis, we'll go with
Merkopolis.
Merkopolis, we'll go withMerkopolis.
Nick is fine by me.
He found our second home inChicago's Pilsen neighborhood.
So Lagunitas Chicago was born,and then, a few years later,
(29:42):
lagunitas Seattle.
And so then they start, youknow, kind of looking at where
else they're going to go.
They started partnering withHeineken in 2015 and started to
bring the hop forward, ipasbeyond and in bringing it to the
world, all over the world.
So at this point in time nowthey're all over the place,
(30:03):
firing up brew operations in UK,amsterdam, brazil and more to
bring fresh Lagunitas all overthe place.
2018, they start usingcannabis-infused hi-fi sessions,
started to be able to bringthat to what they're doing, and
then in 2018, they did arefresher of IPAs and started
(30:24):
doing a dry-hopped zero-cal,zero-carb, zero-gluten sparkling
beverage.
That's a lot of zeros.
Speaker 2 (30:32):
Yeah, doesn't that sound good to me?
I worry about it being zerotaste, if you're from Lagunitas.
Speaker 1 (30:37):
Send me one so I can try it, because I don't know if
I'll be able to find it inMinnesota.
But I'm curious.
I want to give it a shot, but Ijust have my concerns.
Speaker 2 (30:48):
On the surface it does not sound very tasty.
Speaker 1 (30:51):
Apparently became an employee favorite, though
Apparently Uber boostedproductivity.
Speaker 2 (30:56):
Okay.
Speaker 1 (30:56):
Where you feed your people more beer, and so they
were thinking they're going totry to do that.
And so they do that.
They called it the HoppyRefresher.
And then in 2020, they startedto delve into more of the NA
variety and 2021 started doingsome more teas at that point in
(31:17):
time, so trying to do a lot ofdifferent stuff.
And then in 2022, innovation isthe name of the game.
At Lagunitas, they took a hugeleap forward with the creation
of our disorderly house ofbrewing right next to the
taproom and beer sanctuarydisorderly house of brewing
right next to the tap room andbeer sanctuary, and it's a place
of wonder where the Lagunitasteam of wizards can just tinker
(31:38):
and just dream up the next bigthing.
So that's a kind of like that's, that's everything like from
their website, the way that theydo that.
But kind of looking at theirWikipedia, it kind of talks a
little bit about what theirbarrelage, because we talked
about the 250 barrel brew house.
It's fine to have a brew house,but if you have 250 barrel brew
(31:58):
house, I'm guessing you'remaking more than 250 barrels a
year, maybe 250 barrels a week.
Speaker 2 (32:05):
You know what I mean?
Soon yeah.
Speaker 1 (32:06):
So you start being able to make some production on
that.
So if you take a look at theirWikipedia, in 2004, they
increased from 27,000 US barrelsin a year to 106,000 barrels,
(32:26):
so that's quite the jump.
In 2010, that was from 2004 to2010.
That's that frame, so that'ssix years.
They jumped in.
You know what's that?
70, 80?
, 79,000 barrels that's a lot,that's pretty good.
In March 2011, they had 92employees, distribution in 32
states, and by 2012, theydecided that's when they did the
(32:49):
additional brewing capacity$9.5 million, which brought
their capacity to 600,000barrels, so a lot that they had
going on.
In that one, 2012, again, theChicago that they were going to.
It was a space that was ownedby a film studio, cinespace for
(33:09):
at least like 20 years, and sothat's when they started being
able to make a beer there.
And then, 2014, they opened itas a tap room and then, oh,
their Chicago brewery closed in2024.
So I think they just have thetap room there, so they don't
actually brew in Chicago anymore, which is kind of interesting.
You'd still be able to havethat but Especially as big as
(33:30):
they are.
Speaker 2 (33:30):
You know, all over the world, brewing everywhere.
Yeah, that's a bummer, theyclose in Chicago.
But I find interesting aboutall this information and this
specific company is how creativethey are.
Yes, you know, like losing theproducts at sea or the Atlantic
because the storm couldn't getwhat they needed and then they
just went on and made somethingelse.
Speaker 1 (33:54):
So 2015,.
We talked a little bit aboutHeineken getting involved and
Heineken going, you know, kindof worldwide to help expansion
with that Heineken at that pointin time, because Heineken, the
size that they are, their stakeexceeded the 25% requirement
that they had to stay below tobe considered a craft brewery.
So they're, I would arguethey're still a craft brewery.
(34:15):
They're probably just not amicrobrewery, or sure you know.
However you want to qualifythat, but they had purchased 50
of lagunitas in 2015.
So that's actually it's was apurchase, or at least a not
controlling stake, but you know,a pretty large stake, probably
a controlling stake, if you know.
Maybe, maybe Tony McGee had theother 50%, but in 2017, they
(34:38):
bought the rest of it, becomingthe sole owner.
So now it's actually owned byHeineken.
But founder Tony McGee stayedon as CEO of Lagunitas with the
intention of expandingdistribution for Lagunitas
itself.
So they still kept him on andhe's still available or not
available, still involved withLagunitas itself.
Speaker 2 (34:58):
So it's kind of a division or a different
department.
Speaker 1 (35:02):
You get the benefit of being part of the thing, but
you're, you can just kind of Allright, this is the idea that I
have.
Let's do it.
Speaker 2 (35:11):
Wonder how much they paid him for it.
Speaker 1 (35:13):
It doesn't say Probably a few bucks, a couple
bucks it doesn't say, but I'd bewilling to bet that it probably
was a decent amount.
Let's hear the most recent.
Let's hear where is it.
It doesn't give me a year here,but the most recent information
that they have, at least ontheir Wikipedia the annual
(35:35):
production volume.
It is up to 916,420 barrels peryear.
So, you're almost to a millionbarrels per year of this fine
brew.
I'm sure it's all of the brewsaltogether, everything they brew
, but that's what you're lookingat for the expansion of
Lagunitas In 20,.
What did they say?
(35:56):
It was 2004.
Got to go back up to it now.
Yeah, 2004, 27,000 barrels, andeven 2004,.
They started in 93.
95, I think, is when theyactually started opening and
doing sales.
But yeah, it's a decade to getto 27 000 barrels, and then
another decade to get 79 000more barrels.
(36:19):
And 2004, another two decades,and now you're dang near to a
million barrels worth ofproduction.
So you want to talk about havingsome quality clearly is some
good quality stuff that peopleenjoy and and of course, they
craft beer revolution Like can'teven begin to explain like how
much the beer landscape haschanged just even in our
(36:40):
lifetime, and I think we'vetalked about this on the podcast
before that it's just night andday that at one point you know
it's I used to go to the liquorstore.
I'm like, all right, I'm goingto buy whatever I don't
recognize had it.
Had it.
Had it Coors Light.
I'm going to buy whatever Idon't recognize, had it Coors
Light.
So I'd have to go to like ElkRiver or like a larger city with
(37:01):
a larger liquor store to beable to find something.
And now it's yeah, you go toeven the one here in town, you
know, and it's a pretty.
It's not small, but it's not avery large liquor store by any
means.
But almost every time that I goin there there's something I
haven't heard of, something.
Speaker 2 (37:13):
I haven't seen.
At least half of their coolersnow are craft beers from various
breweries all over the state,and the surrounding states too,
that fill it up.
You're like I've never heard ofany of these before.
Speaker 1 (37:24):
You know what kind of drives me nuts.
A little bit I get why they doit and I'll explain why here in
a second.
But you know what really, herein a second.
But you know what really, tosteal a line from Peter, from
Family Guy.
You know what grinds my gears,what so many different liquor
stores have now the beer cave.
Don't get me wrong, I love me abeer cave I love to like.
Oh, I have it open, have thelittle bit of fog roll out
(37:45):
because of the heat difference.
You go in there, oh my God.
Look at all these differentcraft beers that are probably
just in the door.
That I can find readily, but itlooks cooler because now I'm in
the refrigerator.
Just a whole differentexperience.
What bothers me, though, isthat there's enough different
liquor stores now that use itjust as all right.
The beer cave, no, that's justwhere they keep the palette of
(38:07):
Mick Golden Light and a paletteof Bush Light and a palette and
a pallet of bush light and apallet you know like, and that's
.
You got to store it somewhereand you got to have it in a,
otherwise you're going to as anemployee.
You have to go back and youhave to refill the case for the
sliders, or you're just going tohave it out on the floor where
it's warm.
Speaker 2 (38:22):
Especially on those type of beers.
Speaker 1 (38:25):
So I get the idea, but at the same time it also it
just kind of bothers me.
It's like I'm always excited togo in a beer cave and then when
I go in there and it's just allsuper, super light water beers,
I'm like Michelob Ultra.
Well, that's depressing, yeah,but anyways, we haven't even
given this a lawnmower rating,or what was the other rating we
(38:46):
had.
Speaker 2 (38:46):
Not campfire rating or something, it was something
like that.
I don't remember what it was afall rating, it was campfires we
were kind of making yeahbecause it was something that we
were definitely not going todrink mowing lawn.
Speaker 1 (38:57):
But if we had a campfire like s'mores or
something like that, that we'dhave you know a couple.
Speaker 2 (39:01):
I think that was on the spot in episode.
That's where we kind.
But yeah, I don't know whatwould you rate this man.
It is highly balanced.
Like the label says, man, it isa really good IPA.
This would probably be.
Speaker 1 (39:13):
I need to standardize the rating now that I think
about it more, because you knowI could say like three wall
mowing lawn.
Well, is my lawn, like you know, a little push mower lawn or is
it like 14 acres worth of yard?
I would say we're probablybetween two and three beers per
hour.
Does that kind of make sense asfar as a rate?
You know, like a Coors Light is, probably you might do five in
(39:38):
an hour.
Sure, you know, if you have thething with you, you know a
cooler on the lawnmower orsomething like that Green, but
this I could definitely do, youknow, at least two in an hour,
because it's nice and smooth.
It still has some flavor to it,some body, so you're not just
pounding it like water.
Yeah, you know, it's got somehighly balanced and super
drinkable.
(39:58):
It says right there on thelabel.
Speaker 2 (39:59):
It says it right on the label.
You know, you don't even needto listen to us.
You can just read the label.
Speaker 1 (40:05):
Yeah.
So yeah, I would say somewherebetween two and three, because I
think I could probably do twoand maybe open a third, but I
probably wouldn't finish a thirdin that hour Just because it's
not heavy.
But there's more to it.
There's some body, some body,yes.
Speaker 2 (40:22):
I was thinking of a song that went off, that that
just popped in my head, but Ididn't really want to sing it
for you this time.
Speaker 1 (40:27):
It's quite the musical episode today.
Some body More queen yes, but Ididn't really want to sing it
for you this time.
It's quite the musical episodetoday.
Somebody to love More Queen yes, that is the musical episode.
Speaker 2 (40:39):
I wholeheartedly agree with you on that.
Two to three beers for sure.
This is definitely an IPA thatyou can drink after mowing the
lawn, after a hot sweaty day orchopping wood, like I've been
doing the past couple weeks.
Whatever type of outdooractivity you're doing when
you're sweating your balls off,you can definitely drink two or
three of these IPAs for that.
Yeah, you know most IPAs youprobably aren't going to want to
(40:59):
do that because they are alittle more alcohol content.
Nothing wrong with more alcohol, but a little more alcohol
content.
But it doesn't quite hit youwhen you're hot and sweaty, like
a lighter, lighter beer orlager.
You just man.
It tastes so refreshing andgood.
But this is an ipa that can berefreshing and good while you're
doing that I completely agree.
Speaker 1 (41:17):
Yeah, it would.
You get like super hoppy beers.
They get to be heavy and youyou get like two of them and
you're just like all right, I'mdone chopping wood for the day.
You know like you just can't doknow, just it kind of kills the
whole atmosphere.
Speaker 2 (41:32):
Kind of the end of it , yeah.
Speaker 1 (41:34):
But yeah, this is definitely, you know, like all
right, I'm going to stop, I'mgoing to have this for a little
bit, or whatever.
Let's get back after it.
Let's get some more stuff done.
Let's trim the hedges or youknow, like around the house or
something, get everything kindof cleaned up a little bit.
I have a little bit more trimand I mowed Actually, my
brother-in-law, alan, came overand he was helping me mow the
other day.
He really likes mowing, helikes he actually what a nice
(41:56):
guy, I know, fantastic guy.
That's why he's one of my bestfriends Apparently he's not for
driving tractors in the field,but he can mow for you.
Yeah Well, I think that's awhole different conversation
that we'll get into at somepoint in time.
But no, he really enjoys mowinglawn, he actually.
Even so, our neighbors to thenorth, they have this really
nice property on the corner.
Some point in time, when youcome up here during the day,
(42:18):
miss my driveway and keep goingto the curve, it'll be right
there on the left and it's like,why are you mowing that much
lawn?
It's a big farmstead butthey're mowing like a quarter
mile down on either side andthere's trees everywhere and
it's meticulously taken care of.
It looks phenomenal.
Alan likes it so much that heactually ran into her and Bram
(42:39):
the other day and stopped and,like you know, he didn't know
who she was, but Amanda did,just because being neighbors,
and they're walking out to thecar and it's like, oh, you know
who that was.
And he's like, no, and.
And they're walking out to thecar and it's like, oh, you know
who that was.
And he's like no, and he's like, oh, that's you know so-and-so.
And he's like I have to go andcompliment her on her lawn.
So he literally walked awayfrom them to go back and talk to
her and be like change yourlawn but I love your lawn so he
(43:04):
really likes doing that.
He like he's you know he's notdoing landscaping or anything
he's you know, not trying to getinto a business for that, but
he has an appreciation for thatand he, I think he likes mowing
lawn, like I think he wouldprobably.
I'm kind of a once a week, butI'm gonna cut a little bit
shorter, not super short, but alittle bit shorter, so I don't
(43:32):
have to worry half the time.
Speaker 2 (43:34):
You know that's really what it comes down to, I
guess sure, yeah, I don't mindmowing my lawn long as I'm on
the rider.
I don't want to push mow it, Idon't want to get off and fire
up the weed whip.
I'm just not interested in thatbecause I can't hold my beer
when I'm doing a push mower witha weed bit.
Speaker 1 (43:49):
But I'm a rider, I've got my beer right next to me.
Speaker 2 (43:51):
There you go With my headphones on listening to music
.
So, that's the type of lawnmowing I like to do.
Speaker 1 (43:57):
And that's generally what I have too.
I got the rider.
Alan has a rider.
We used that to be able to.
He came over here and we justkind of double tuned it be able
to do that.
And then we grabbed the weedwhips and we both have electric
ones which only a handful ofyears ago did they go to an
electric one, that's my.
God, it's just it's.
(44:18):
And I even at the time I waslike okay, well, I'm going to
find one for like a hundredbucks on marketplace or
something like that.
And I got it and I'm like God,was this really worth it?
And like the first time that Iuse it, I'm like and I'm done
Well, that was amazing, yeah.
Speaker 2 (44:30):
They are so worth it.
We have one too.
It's so nice.
I think it's a 40-volt heartone, and I bought all the
attachments for it, so I havethe brush cutter for it.
I've got the little chainsaw atthe end with a 10-foot
extension.
Speaker 1 (44:42):
Oh for like a tree.
Speaker 2 (44:44):
Oh my gosh, yeah, you're a ding.
Speaker 1 (44:46):
You're an arborist over here.
Speaker 2 (44:49):
Electric weed whips are worth it.
I'm not sold on everythingelectric at this point in my
life, but the electric weed whip, my God.
It's so easy, it's just plugand play.
The battery lasts.
I have five acres and I mowprobably half, so I've got a lot
of mowing and trimming to do.
It lasts for everything I needit for Perfect.
It's definitely worth it.
Speaker 1 (45:09):
That's all you can really ask for.
Yeah, that's yeah.
Yeah, it's same thing with thebattery stuff.
You know, like like all thehand tools, and I like the fact
that there's more and more whereyou can get one set, like like
the heartland you're talkingabout.
You can get that and like allright, I have now like two,
three batteries, but I can useit for 17 different things.
You don't need to get anotherbattery for your drill or your
(45:32):
driver or for whatever elseyou're going to use.
You know what I mean.
You don't need to get 17different batteries for all of
the different stuff you can justget.
Well, I'm just going to buythis, I'm going to buy one of
these, and it's going to be thesame battery for all of the
different stuff.
So that's a.
I haven't quite gotten intothat yet, but I have had that
discussion that, like this is mygoal is to get into that Kind
(45:55):
of have big goals, right.
You do Really high level goals,Because then I can duct tape
them to the vent hood that I cuta hole in to be able to.
Speaker 2 (46:06):
That's another story that you can see on our Facebook
page Exactly A couple, couplemonths ago, you know.
I was just looking at, sincewe're on this weird subject of
battery powered tools you know Ihave a side by side and not
that type of tool.
I have a side by side lawnmowers, more.
You know all the guy stuff.
If you have any toys, you allknow what I'm talking about.
(46:28):
You know you got to grease thatstuff.
Well, I was just thinking theother day I wonder if they make
electric the little greaser,yeah, instead of just trying to
pump it up and then they pop offsometime.
You know.
Well, I found one oh perfectgrease gun that uses a 20 volt
battery, and I'm like well hellyeah, and it's a heart branded
one there you go.
So I'm a heart guy.
(46:49):
I guess for some reason throwthe 40 volt in there.
Yeah, the heart tools I have nofor as much as I use them for
they work just fine.
For me it's like you get themat your local walmart.
You know it's not the cheapestline they have, it's the better
line, I guess, if walmart has abetter line.
Speaker 1 (47:10):
But it works.
That worked fine for me.
Speaker 2 (47:12):
Yeah, they were great for me.
Speaker 1 (47:14):
So I mean, you can get, like, you know de walt or I
don't even know milwaukee orsomething like that, but uh,
unless you're doing full framingor anything like that, you know
like it's, it depends on whatyou're doing, right?
I guess that's the way that Iwould put it.
You know, it's not necessarily,it's just more a matter of you
don't need it to be as rugged.
Speaker 2 (47:33):
Right?
Does that make sense?
Like Milwaukee and DeWalt, youknow, if you were construction
full time you probably betterget those, because I believe
they all have lifetime warrantyon all their tools.
You just send it back to them.
They send you a new one orrepair it.
Speaker 1 (47:45):
I think a lot of the ones my brother has are
Milwaukee, because he's a dieselmechanic and works on garbage
trucks for a massive thing downin the cities and he's got all
of the different attachments andall the different stuff and I
don't know.
I had him replace something onmy car the other day or whatever
, and he's just like click,click, click, you know, but he
uses it all day, every day, sohe has to get something that's
(48:08):
going to be good for all day,every day.
I'm good with my.
I don't even know what I gotworks.
To be honest, I don't evenremember it's orange and it
works really well.
Speaker 2 (48:20):
Whatever gets the job done.
Speaker 1 (48:23):
Well, yeah, so what else you got Sean?
Speaker 2 (48:26):
I don't really have much anything for this one.
I would say I think getyourself some Lagunitas If
you're out there and you see it,it's really good.
We highly recommend this one.
I mean, most of our episodes werecommend what we drink.
We haven't had too many beerson our shows that have been kind
of iffy.
This one's on the higher endfor sure.
Go get you some and keep inmind.
You know this company startedon the stove with 30 gallons to
(48:48):
over a million barrels today.
Speaker 1 (48:49):
So I mean heck.
Speaker 2 (48:50):
What does that tell you about this company and the
quality beer that it produces?
Speaker 1 (48:54):
Good stuff.
Yeah, absolutely yeah.
I would echo the samesentiments, you know, highly
recommend it for sure.
But yeah, that's our story ofLagunitas, with the Lagunitas
IPA out of California.
And yeah, definitely getyourself some.
And until next time We'll seeCheers.
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