From Homebrewer to Sierra Nevada's Summerfest

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:11):
all right and uh welcome hin uh.
Ladies and gentlemen, boys andgirls, not children of all ages,
maybe 21 plus or close to 20,learning about the product I
guess about beer of many typesyes, yes it really, it's a
history lesson is really what itis.
so it's it's.
You know, we're not close to 20, learning about the product, I
guess.
How about beer of many types?

(00:31):
Yes, yes, and really it's ahistory lesson is really what it
is.
So we're not encouraging.
Well, yeah, we're encouragingpeople to drink beer, never mind
, okay.
So everybody 21 plus and theneverybody else that just clicks
the yes button whenever they goto websites that ask that
question.
Welcome in once again to theTwo Guys and Beer podcast.
Andy Wax from Schott Field Backagain.

Speaker 2 (00:45):
Once again, back at it again.
Beer in moderation.
We encourage people to drink inmoderation.
Yes, yes.

Speaker 1 (00:51):
Experiment with the various types, but in moderation
.

Speaker 2 (00:57):
That's the disclaimer .
Yes, moderation.

Speaker 1 (01:00):
Yep, I will say before we get too deep into the
beer, this episode, timing wise,like it'll end up coming out,
you know well, after it's doneor whatever.
But one thing I am notconsuming in moderation
currently is the Olympics.
I don't know about you, maybewe'll talk about that later, but
it's just been constantOlympics for me, like I'm at
work and I got it on one screenand I'm doing other stuff on

(01:20):
another screen and I'm trying togo back and forth and, all
right, I have to mute thatbecause I have to pay attention
to this, but I'm still watchingthat kind of back and forth.

Speaker 2 (01:35):
And I've consumed a very minimal Olympics.

Speaker 1 (01:36):
this time I probably one of the first I've consumed
very little.
I I just can't, I can never getenough.
Olympics and I don't like it'snot even like the running.
Like the running doesn't reallydo anything for me.
Yeah, I watch some of it orwhatever, but like that's not
the thing.
Swimming's kind of fun, butit's just like all of the stuff
that you just generally don'tsee.
You know what I mean.
Like three on three basketballno, no, no, 3x3 oh, that's right

(01:56):
.

Speaker 2 (01:57):
At least that's what they keep calling me yeah, like
on purpose again.
So I did see yesterday is itthis morning or yesterday
morning the kayaking.
Oh yep, they did like the50-foot drop on the kayak and it
splashed down.
Yeah, they just happened tothis thing and they tipped them
down.
Yeah, yeah.

Speaker 1 (02:11):
Okay, I'm interested when the break dancing starts.
I guess that's going to becoming up here pretty soon too,
so by the time this comes outlike you'll already know the
answers or whatever.
Right, yeah, that's, I don'tknow.
It's going to be interesting.
A couple of things, or whatever.
Watch some skateboarding.
I haven't watched that.
The big thing is, have you seenthe pictures or the memes, I'm
sure, about the?

(02:31):
Is it a Hungarian shooter?

Speaker 2 (02:34):
So I was going to talk about that.

Speaker 1 (02:36):
Okay, we'll talk about that that popped into my
brain.

Speaker 2 (02:38):
Yeah, he's from Turkey, turkey.
It looks like a hitman.

Speaker 1 (02:48):
Turkish.
There we go.
We'll talk about that a littlebit later, so lots of stuff to
cover here on the old podcasttoday.
I guess that's what we'll gowith Olympics.
We'll do a little bit of that.
We'll talk a little bit of beer.
We'll talk a little bit ofbarbecue, maybe even kind of
touch on it a little bit.
Want to give a little shout outout there, get some information
out, but nonetheless let's getinto the beer portion.
Yeah, we'll drink a little beer, absolutely, I believe.
What are we?
Episode 29, I think, is whatthis is, if I remember correctly

(03:11):
.
I'd have to double check.

Speaker 2 (03:13):
I don't remember.

Speaker 1 (03:14):
I'm pretty sure that this is at number 29.

Speaker 2 (03:16):
We're getting pretty high up there for me to remember
this stuff.
I have enough fingers, I know.

Speaker 1 (03:21):
I've run out of toes to be able to count, and you
know so it's getting kind ofdicey at this point.
It is so I have to just writeit on my hand or something every
time that works, or mayberesearch before I show up, you
know.

Speaker 2 (03:35):
That might work too, but we're not good at that
anyways.
Yeah yeah, that sounds like toomuch work.
This is all about having funand just drinking beers.

Speaker 1 (03:42):
Exactly, yeah, but if you go to the link right over
here, okay.

Speaker 2 (03:46):
Subscribe, comment donate.

Speaker 1 (03:48):
Yep, exactly yeah.

Speaker 2 (03:49):
Donate some beer.

Speaker 1 (03:50):
All of the different things.
Yeah, if you are watching onYouTube, you know definitely,
you know like share, subscribe,all the things you know.
You know hit that episodes.
This will be number 29.
And we got all sorts of stuffcoming up.
You know we have probably thenext what three, four, five
beers?
You know kind of like we have ahandful of them that are

(04:12):
already kind of in not inproduction but in preparation.
You know we're getting readyfor it.
We have an idea of what it'sgoing to be and that's going to
lead us into kind of the startof Two Guys and Beer road trip.

Speaker 2 (04:23):
It will.

Speaker 1 (04:24):
I mean not really this road trip and more flying,
the grand adventure of going toOktoberfest, oktoberfest, the
Oktoberfest.
So watch out for some of thatstuff.
When you get closer to OctoberWe'll be doing some live on
location from Munich.

Speaker 2 (04:39):
Yeah, you'll get some live clips and shots.
Andy's going to be wearinglederhosen, if you want to tune
into that.

Speaker 1 (04:45):
I might even have a schnitzel in there.

Speaker 2 (04:47):
That's what your wife says Careful, careful.

Speaker 1 (04:52):
So yeah, that should be a great time.
You know we're going to spend.
Yeah, I'm only spending a weekover there, but I think you guys
are spending a little bit moretime.
You know there's someadditional family that are, you
know, going to be spending acouple weeks over there running
the Berlin Marathon.
That's kind of what it allstarted, like those silly girls
just running doing that.
So I ended up signing up.

Speaker 2 (05:12):
He's going to run, I'll be running in Berlin as
well.
But instead of 26.2 miles I'llbe running three.

Speaker 1 (05:23):
It's all about moderation, exactly.
We don't want to get too farout of control, so in moderation
, 100%.
So, yeah, look forward to someof that stuff, but you've got to
hit that like button to be ableto get.
It's free to get in there.
We just want you to hit thelike button because it's kind of
cool to look at the numberssometimes.
Definitely, check that out andcheck out some of our other
episodes for sure.

(05:44):
Kind of go through the list andsee what's going on and then,
if you have any ideas oranything like that, definitely
drop us a line.

Speaker 2 (05:54):
Comment on youtube on uh, facebook, instagram, x,
buzzsprout, wherever.
Yeah, yeah, you can send ustext messages on buzzsprout too.

Speaker 1 (06:00):
Yeah anywhere you find us, just go ahead and leave
a comment down there.
If there's one you want to hearabout or you know when you want
us to try, or anything likethat suggestion yeah, a lot.

Speaker 2 (06:09):
The last few have been suggestions from other
people.
We have one coming up frombelgium that's in like a wine
bottle that it's kind of almoston deck here, that we'll be
doing pretty soon from alistener.
So yeah, let us know anythingyou want us to try, we'll try to
get it Absolutely, and we alsowant to give a shout out to.

Speaker 1 (06:24):
we've had even a handful of breweries reach out.
So whether they're listening inor watching, or if it's
somebody you know, one of ourviewers, going to them and
mentioning it, you know it'skind of fun.
We're going to try to, we'retrying to coordinate some of
that to be able to get them onthere as well.

Speaker 2 (06:39):
Yeah, and some things like that, some moving and
shaking, if you will, we've gotsome stuff going on it's
fermenting.
We're fermenting.

Speaker 1 (06:51):
Got to just toss the random words out there.
So today Sierra Nevada BrewingCompany is going to be the
discussion point, as you can seehere on the table of beer.
I guess I like it.
The display table here Soon tobe a round table of beer.
You know, I guess you know.

Speaker 2 (07:03):
I like the display table here soon to be around a
table of beer.

Speaker 1 (07:07):
Yes, exactly, I mean, that's another one of the
things we got coming up here.
In the next handful of weekswe're going to have a new kind
of semi remodeled studio, Iguess to a certain extent.
So we're going to get some ofthat stuff rolling and, you know
, be a little bit of a differentlook, but same silly ob.
Be a little bit of a differentlook, but same silly obnoxious
guys talking about it and, youknow, still solid beer all

(07:27):
around.
Yeah, so today's Sierra Nevada,we're going with the Summerfest
today.
If you go to the Sierra Nevadawebsite, sierranevadacom, a lot
of this information is there.
They also have a list of all oftheir different brews.
They have all sorts ofdifferent things.
Probably one of the morepopular ones is within their
hazy IPA segment.
They have a lot of little thing, you know, like the hazy little

(07:49):
thing or the strong littlething, different things like
that.
That's kind of a whole seriesof different beers that they
have within that segment andreally the hazy little thing is
probably one of the more popularones that you've seen out.
You'll see it at breweries ornot breweries, but like bars
quite a bit, you know like evenhere in minnesota we'll see it,

(08:09):
you know, in half of the places,if they have like 10, 12 taps,
likely one of them is going tobe the the hazy little thing.

Speaker 2 (08:15):
It's a big old kind of teal and gold tap handle, I
guess, if you will so well, inthe sierra nevada it's probably
one of the biggest breweries wemay have done, maybe outside of
Moosehead Breweries.
I mean Moosehead's pretty hugeup in Canada but I suppose other
than that our very firstepisode we've done.
I don't know that anybody mightbe as big as Sierra Nevada for

(08:36):
a microbrewery.
I mean, they've got brewerieson both sides of the country,
essentially kind of you know.
So that's why you kind of wouldfind this more everywhere else
than opposed to a lot of what wedo so far on the show.

Speaker 1 (08:49):
And we'll get deeper into you know some of the
details of the history or wherethey came from, but to your
point, as far as size, as of2016, it was the seventh largest
brewing company in the US andthe third largest privately
owned brewery in the US.

Speaker 2 (09:05):
So oh, so they're right behind Shells.

Speaker 1 (09:07):
Shells is number two.
Yep.

Speaker 2 (09:10):
So they're right up there.
I think I screwed it up.
Shells is well.
Yeah, shells is still privatelyowned, but what was it before?
Was it family owned andoperated or was it privately
owned that we talked about?
Shells was number two andYingling was number one.

Speaker 1 (09:23):
I know that Yingling is the oldest one, whether it's
privately owned or whatever itis.

Speaker 2 (09:28):
Shells is number two.
Yeah, because Shells is rightbehind it as far as age, Sierra
Nevada.

Speaker 1 (09:33):
it has been around for quite a while, but not quite
as old as some of those.
Those will go back to like the1800s and many generations.
Before we get too deep intothat, we got to get this episode
started right.

Speaker 2 (09:44):
Yeah, we all like warm beer.
Sierra nevada summer festrefreshing summer lager.

Speaker 1 (09:58):
so it's a lager and they do.
We talked a little bit beforewe went on here.
Even even on the label on thetop part there you can kind of
see it on this side too, butkind of around the top, family
owned, operated and argued over,I like to argue it is.
If you've ever had a familybusiness you understand what
we're talking about.
So definitely you knowsomething that there's

(10:22):
discussions.
Let's see.
It would be a 5% by volume.
What else Contains maltedbarley?

Speaker 2 (10:32):
You can definitely taste the barley, the malt in it
for sure I'm trying to think ifI had it.

Speaker 1 (10:37):
I had an IPA the other day that was super, super
malty, like aggressively.
So it's still pretty good, butlike it almost overdid the hops
to it.
But that's a different onethere.
No, this is pretty good.
I mean, it's a lager, so it'sgoing to be lighter to begin
with, but you know, a summerlager, so very refreshing.

Speaker 2 (10:56):
Yeah, I think it's pretty refreshing.
It doesn't seem to taste like alager to me, though light.
You know we've had other lightbeers on the show that taste
refreshing and stuff.
But the flavor to me doesn'ttaste like a lager.
It tastes more like an ipa,which I like ipas a lot, you
know I got pays a lot, so it'sdifferent for a lager to taste
like an ipa.
But it is refreshing, but Idon't think it's a lager.

(11:18):
I mean, obviously it is, butright, you wouldn't think that
if I, if you put this on with ablindfold and I poured some in a
cup and you drank it, youdefinitely wouldn't be like, oh,
that's a lager.

Speaker 1 (11:29):
Yeah, I completely agree.
Yeah, it's not that super light, but it is pretty refreshing.
It's kind of in that, you know,it kind of almost bridges some
of that gap between, you know,like a heavier IPA and like a
lighter lager.
So it's got some flavor, butit's not like super deep and
heavy Lawnmower scale ratespretty high on this one, in my
opinion.
I'd probably have a couple,three, four of these while

(11:50):
mowing lawn and then maybe acouple afterwards as well.
You know, pretty nice, nice andrefreshing kind of cocktail, so
definitely very good.

Speaker 2 (11:58):
Yeah, I wouldn't rate it quite as high.
I don't think I could drinklike this type of flavor
multiple times in a row a coupleas high.
I don't think I could drinklike this type of flavor
multiple times in a row a couple.
I'd say like two and a half orthree lawnmowers, I suppose I
would.
I would have.
I could probably slam one afterI was sweaty, but then I would
probably not want another oneafter that might have to,
because I like the lighter beer,I guess if I'm hot and sweaty,

(12:20):
right, but I don't think I wouldwant to drink this around a
campfire though, either in thecold.

Speaker 1 (12:25):
Yeah yeah, it's pretty low on that scale.
This isn't built for that.

Speaker 2 (12:30):
No, it's definitely a summer beer, for sure, exactly.

Speaker 1 (12:33):
Yeah, it's more for the lawn mowing to a certain
extent, so you might have tocome back to me.
I might scale that back.

Speaker 2 (12:41):
Maybe I'm just thinking it's light right now
Because it's kind of bitter in away with the malt in it or the
barley.
So that's what would make itharder for me to drink while I
was mowing the lawn or sweatinglike crazy, or after basketball
or a great game of Bram Snapperbaseball.

Speaker 1 (12:55):
There we go Some hot snapper action.

Speaker 2 (13:00):
That cannot sound good.
My mind is completely wet inthe gutter.

Speaker 1 (13:04):
It's just baseball, the Bram Snappers, you know.

Speaker 2 (13:11):
Oh, anyways, I'm just going to drink another beer.

Speaker 1 (13:15):
So Sierra Nevada, established in 1979.
A little bit of a.
I don't know if discrepancy isthe right way to really be able
to put it, but you know, ontheir website they talk about
1980 was when they kind ofcreated his first batch.
But essentially it was 1979 iswhen he kind of started putting
things together.

(13:36):
Excuse me, drank a little bittoo fast.

Speaker 2 (13:39):
Here comes the beer.
The beer's working alreadyExactly so.

Speaker 1 (13:41):
He founded it in 79.
It's Ken Grossman and paulcamusi.
Grossman, I think, is more theI don't know if the face of the
franchise is the way to be ableto put that, but mostly that's
who they talk about on theirwebsite made a habit of chasing
curiosity, backyard tinkering,things like that and then laid

(14:03):
out, led to his ultimatediscovery homebrewing.
Fascinated by the alchemy offermentation, so getting into,
like the chemistry of the bit,sure, ken opened the homebrew
shop in Chico in California,started slowly playing with some
different flavors, creatingmore hop forward type of flavors
.
So that's one of the thingsabout like brewing and you know

(14:25):
things of this nature, thatbrewing has been around for ever
, not forever, but for a longtime.
You know what I mean Hundredsand hundreds of years.
At this point in time.
You know we, we we talked about, you know spot and going way
back and you know some of theyou know Yingling being around
for hundreds of years.
We just talked about shells.
This has only been around since, you know, 1979, 1980.
1980 is when they firstactually created their big batch

(14:48):
and started distributing.
79 is when they kind of put ittogether and created the
business, but it wasn't realwild on flavors at that point in
time.
You know it was still.
There was stuff out there butyou know it was like the
mountains of Bush and Bud Lightand Miller Light things like
that.
If you're getting a dark, heavybeer you're just drinking

(15:08):
Budweiser, things like that.
So there wasn't a whole lot ofhop forward type of things that
were out there at all.
So they ended up being kind ofone of the first breweries to
really kind of push thoseboundaries to a certain extent
back in the early 80s.
Mostly he started just kind ofin the backyard just tinkering.
You know he allegedly boughthis first homebrew kit in 1969

(15:33):
when he was actually a teenagerand he had to hide it from his
mom.
So 1970, right after that.
Then he finds his freedom inthis year in Nevada Mountains,
which is kind of where the namecomes from.
So he would go hiking, camping,spend a week to 10 days up
there, but that's kind of wheresome of that stuff kind of came

(15:54):
from.
That's where that startedcoming from, when he moved out
of his own house and he couldactually have his home brewing
without trying to hide it fromhis mom.
72, he was on a road trip,drove through Chico, california,
loved it, moved there, openedup the home brewing supply store
and started doing things likethat.
76 is when he opened up thestore.

(16:15):
So this is even before thebrewery itself.
He actually started just doingthat.
It started slow but he builtmomentum because he started
teaching classes to people.
That started slow, but he builtmomentum because he started
teaching classes to people.
So he was actually already evenat this point in time not even
10 years in to just tinkeringwith himself, you know, with his
own stuff, teaching otherpeople how to be able to do some
home brewing.

Speaker 2 (16:35):
So that's interesting .
Before he even owned a breweryand was brewing beer for anybody
, he was just teaching and niceyeah, which a lot of people I
don't know know it's kind of ait's it's a weird, I don't know
fascinating.

Speaker 1 (16:45):
It's the right way to put it, but it's a weird
different way to be able to goabout it.
We talked about.
You know, people like you knowthey start with the home kit and
they kind of built from thereand then they go and work as
like a brewer or they make theirown brewery or something like
that.
Like, oh, he made a homebrewkit store, right.

Speaker 2 (17:02):
Instead you went retail.

Speaker 1 (17:03):
You went retail first , yeah, you went retail instead,
so a little bit different.

Speaker 2 (17:07):
Which back in the 80s that's kind of unheard of, you
know.

Speaker 1 (17:11):
Yeah.

Speaker 2 (17:11):
That wasn't really a thing.
So that's quite visionary, Isuppose you could say, for
trying to open up a homebrewstore to sell supplies to brew
your own beer, and it reallywasn't quite there yet.
Yeah, or your own beer, and itreally wasn't quite there yet
yeah, he was successful at thattoo at that time.
Now I think he'd be supersuccessful at it because
microbrewery and craft brewingit's a big thing now, but in the

(17:36):
80s that's pretty risque.

Speaker 1 (17:36):
Yeah, you're definitely stepping out on some
thin ice to a certain extent,but give him credit for going
ahead and doing it.
Yeah, so he started to kind ofprogress through there.
He drives to the hop source inYakima, washington, and starts
convincing merchants to sell himhundreds of one pound brewer
cuts to start doing big ordersof like hops and things like

(18:00):
that.
So that's where that started tokind of move up a little bit.
Oddly enough, at the timehomebrewing wasn't legal.
So in 1978, homebrewing islegalized and so he started
wrestling with the idea ofwhat's next.
Which that kind of gets intolike this is a weird thing for

(18:21):
me.
So in 72, 76, or 76, he opens astore selling homebrew supplies
that are illegal.
Is that kind of like when yougo to a smoke or vape shop and
they sell you all of the methpipes Right or things for?

Speaker 2 (18:36):
pot, or THC pot marijuana.
Well, now it's a littledifferent than marijuana.

Speaker 1 (18:40):
Yeah, now it's a little different, but you could
still go buy the paraphernalia,I suppose.

Speaker 2 (18:45):
But was it home brewing illegal in the United
States at that time?
Or was it illegal in justCalifornia at?

Speaker 1 (18:51):
that time, see, and here it just says that it was
legalized.
So you know, I think it's, youknow, one of those things where
you know he's just kind ofwinging it and seeing what
happens.
Winging it and seeing whathappens, it's kind of
interesting.
You know that like it wasn'tlegal but now is, whether it is
just in california or nationwide, to go out and sell that stuff,
right, you know, like here'sall the supplies to not do what

(19:15):
you're exactly going to do right, but maybe that was the
loophole in the law.

Speaker 2 (19:20):
You could sell the supplies but, you couldn't
actually do it type thing likeowning a three-wheeler.
You know they were never bannedor outlawed per se, but the
manufacturers agreed not tobuild them.
But you could still own athree-wheeler and repair it and
drive it.
I wonder if some kind of weirdgray loophole into that maybe,
where you could have thesupplies or sell supplies or

(19:41):
neon lights on cars.
You know, different differentstates have different laws, like
in Minnesota.
Here we can't put neon lightson our cars, on the underbody or
around the license plate orwhatever.
But you could go down toyourself your local Walmart, you
can buy the shit right thereand put it on your car.
Yep, yep, maybe it was somegoofy thing like that in
California, I don't know.

Speaker 1 (20:02):
Yeah Well, it's California, so it's kind of you
know, they're pretty goofy,don't?
judge me if you're fromCalifornia I'm judging a little
bit, but it's fine.
So that was 78, when he, kindof you know, was like all right,
you know what.
We're going to do this, we'regoing to make this happen, Not
sure how to do it.
79 kind of put together thebusiness stuff and then a 1980

(20:26):
first trial batch of beer, fivebarrels of stout, Because we're
not going to go hop for it,we're going deep in, right to
the deep end.
It goes to that Built the brewhouse from scratch, using mostly
recycled dairy equipment,testing his handiwork with
something rich and heavy.
So that's really why he wentwith.

(20:46):
The stout was more so, like I'mnot picking my A number one
type, this is a test batch andI'm going to run the heavy stuff
through it just to see if itholds up and what it turns out.
Does it turn out like the waythat it's supposed to?
So that was November 15th of1980.
He put his first craft beerthrough a 13-hour process and

(21:10):
when he tasted it at the end,before you know, he had to let
it ferment.
But when you let it ferment andyou let it carbonate, that's
what usually takes time.
But the initial brew, once itgets done.
You can taste it and that'swhat it's going to taste like.
I mean flat, but that's whatit's done.
You can taste it and that'swhat it's going to taste like.
I mean flat, but that's whatit's going to taste like.
And so, uh, you know, he, youknow, took a sip and he's like,

(21:34):
nailed it, let's do it.
So then, uh, the pale ale cameafter that and the pale ale is
one of their bigger sellers anduh, that's kind of uh, where
that uh kind of kicked off in.
We're getting after it andwe'll see what happens.
So he borrowed $50,000 in loansfrom friends and family, which
I think has worked out okay.

(21:54):
I'm not sure how that works asfar as like, well, just give me
back to 50, or if now you'relike a percent ownership in the
thing or something like that.
But you know it's kind ofinteresting.
You know, like, what people doto get into stuff.
You know, I mean don't get mewrong I mean I think we've all
been there where you have abusiness idea and you gotta come
up with the money somewhere.
You know it's got to be there,and so you're willing to beg,

(22:16):
borrow and plead and whateveryou can do that's a lot of it.

Speaker 2 (22:18):
You know that's just what has to happen.
You know, I was just watching.
I like history a lot so I'vebeen watching this thing on
american.
It's called american dynasty.
It goes over like the carnegiesand the vanderbilts and the
rockefellers and how theystarted and made the money.
And all of them, even thoughthey become the richest people
in the world in their day,started by borrowing and begging
and pleading for money to startit up.

(22:40):
You know.
And the most notably, I justwatched one on the fords.
You know hen Ford.
Well, he had to borrow and begand plead to get $20,000 to
start the Ford Motor Company.
So all the great ones that'swhat they do.

Speaker 1 (22:53):
Everybody starts from somewhere.
Not everybody starts completelyrich and loaded, so everybody's
got to start somewhere.
So if everybody wants to giveus $50,000 to expand the podcast
.

Speaker 2 (23:06):
We'll start a brewery on top of it.

Speaker 1 (23:08):
There we go, so yeah, so he did that.
With that money he rented aspace and started piecing
together some equipment.
A 3,000 square foot space in awarehouse is what they initially
had.
He pieced together discardeddairy equipment so he would go
through like scrap yards and oldfarms and things like that and
just try to find what he couldand just made up his own thing

(23:30):
Because now you can go.
There's numerous websites.
I've been to a lot of them.
It's kind of like brewer's porn, if you will.
You can get like all right, youknow $50,000, you can put
together your own little brewhouse that is going to be an
electronic system with thesepumps and all the different
stuff.
You know you can spend hundredsof thousand dollars on stuff

(23:51):
like that to be able to createall of these things that didn't
exist then.

Speaker 2 (23:55):
No, Not really.
Even the internet Made.
The Sears catalog didn't haveany brew parts in it yeah, he
couldn't Google that.

Speaker 1 (24:02):
You know that was not a thing.
Yeah, he couldn't Google that,that was not a thing.
So, yeah, so putting thattogether through dairy equipment
and scrapyard metal to be ableto create that initially.
Obviously later, as they grew,they were able to get secondhand
copper brewing equipment fromGermany before they started
moving into their largerfacility in 1989.

Speaker 2 (24:21):
Well, that's cool as hell.
That's cool information.
I like that information.
You know, dairy equipment andscrapyard metal, welding it
together, putting it togetherlike that.
That's the American way, rightthere.

Speaker 1 (24:32):
You're just making it happen.
Ingenuity.
This is what I want to do and,yes, I could buy the whole bit,
although at that point, probablyI don't even know how you would
.
But it's like, nope, I neededto do this, so here we go.

Speaker 2 (24:45):
This is what I'm going to do.
Yeah, ingenuity and creativity.

Speaker 1 (24:49):
Mm-hmm.
Fostered by beer.
So November 21st.
So this is six days later.
So clearly not, you know,didn't wait very long.
Like when he tasted that stouthe's like nailed it, let's do
something else.
That's when he did the pale aleAgain, as I mentioned, one of
the bigger ones that he's evermade 10 batches.
It took him before he feltcomfortable with that one, so

(25:10):
the other one was one.
This one was at 10 batches.
So a little bit different one,a little bit new on the scene.
The Cascade Hops gave it alittle bit of an intense aroma
of pine and citrus and itstarted to help spark.
They were kind of on the is itbleeding edge or the leading
edge?
I feel like it's the leadingedge, but I really don't know.
But like the bleeding edge ofthe creativity of the craft beer

(25:34):
revolution when hops startedbecoming more of a thing smaller
breweries, micro breweries,things like that.
In my mind I look at that morecloser to like the 2000s, but
I'm sure it had to start fromsomewhere.
By the time it reached me inrural, rural Minnesota, I'm sure
it probably was in a lot ofother places before that, so
yeah, 1980, they created thepale ale and a little bit more

(25:56):
take on beers for the season,which are often spiced and sweet
.
But this one is a little bitdifferent because it's more of a
hoppy type of spiced one.
So I might have to try that atsome point in time.

(26:18):
Be kind of interesting to checkthat out.

Speaker 2 (26:20):
Yeah, it would be.
You know, spiced beer Spicegoes with the holidays, though
Every time when holidays come,it's always spice this and spice
that, and cinnamon spice this,right.

Speaker 1 (26:30):
Candle spice.

Speaker 2 (26:31):
that yeah, exactly.
It's almost like everythingturns pumpkin.
Yeah, everything's pumpkinspice.

Speaker 1 (26:37):
I've seen somebody posted something on Snapchat,
like just the other day orwhatever, like oh, it's my
favorite time of year and theywere like taking pictures of
pumpkin stuff and I almost threwmy phone out the window.
I'm like, are you kidding meright now?
I mean, I suppose it is August.
So now we're back to theCelebration IPA which gets
closer to the winter seasonal.
At that time the company wasselling 950 barrels of beer in

(27:00):
the first year, which is, Ithink that's a that's a pretty
solid amount for like 1980.
Yeah, you're just starting it upand getting after it.
Uh, they doubled that amount bythe second year and, uh, they
were kind of off to off to theraces.
Their first employee thatwasn't you know the two main
guys, the owners uh was, uh,Steve Harrison put in charge of
marketing and sales and then, uh, steve Dressler was hired in 83

(27:30):
to help be head brewer.
So kind of taking their visionand continuing to create that
like actually kind of oversee,like a bar manager you know kind
of situation, I guess.
So at that point in time theywere up to about 25 to 30
barrels per week and then heended up retiring in 2017.
So he actually just retired ahandful of years ago, not too
long ago, yeah good for him.

Speaker 2 (27:48):
Now his kids run it, I'm assuming.

Speaker 1 (27:50):
Well, that's the head brewer.

Speaker 2 (27:52):
Oh, the head brewer.
Oh, I thought you were talkingabout that, yeah the owner.

Speaker 1 (27:55):
He's actually still involved, got it.
So that's kind of aninteresting twist as well.
Let's hear 83, malt and hops.
Giant Bigfoot with barley winetype of beer he's all over the
board.
He's trying all the differentstuff 10% ABV and a 90 IBU Wow,
that's going to be.
That'll put a hair on yournipple, or two.

(28:17):
That's going to be a differenttype of flavor that I kind of
want to try.
Apparently it became kind of acult classic.
Also, in 83, they get thecopper brew house that we had
talked about before from Germany.
If you go to their websiteagain, it's here at nevadacom
slash about dash us On thebottom of the page.
There there's a timeline thatkind of goes through that.
But there's a bunch of pictureswhere I'm going with this.

(28:40):
So you see, like the big giantcopper kettles, just so, uh, he
can afford to ship it overseasbut there's no money to install
it.
So once he got it there theyhad to just sit on it.
So they didn't install it foryou know, a handful of years.

(29:01):
So it was probably, you know,I'll have to wait and find out
you know, when they actuallystarted doing that.
I think it probably was 87 or88 before they actually
installed it.
So they had to sit on it forlike five years.
All right before they actuallyinstalled it.
So they had to sit on it forlike five years, all right, so
they were still hitting maxcapacity in their 3,000 square
foot space.
This is around 1986, but thedemand is still going up, which

(29:26):
is a good thing, you know.
I mean, that's kind of what youwant it to be able to do.
The company distributed itsbeer itself in the 80s,
struggling with financial andmarketing problems.
A 1982 article in the SanFrancisco Chronicle highlighted
the brewery as well as havingbeer sold in prominent beers or
prominent restaurants helpedestablish a little bit of market
for it.
So they were able to kind ofget a footing there in the early

(29:47):
80s.
But then by 1987, like we weretalking about you know, the
demand was starting to go up alittle bit higher by 1987, like
we were talking about, you know,the demand was starting to go
up a little bit higher by 1987,they're distributing to seven
states and their production isnow at 12,000 barrels.
So again, by my math it wentfrom what was the start there
950.
900 barrels and now we are sevenyears later and we are up to

(30:10):
12,000 barrels.
This is still in the 80s.
So that's a great increaseExactly so in 1988, they move
into the 100 barrel brew housefor fermenters and 200 US barrel
secondary fermenters and that'swhen they started adding
different things like that.
Following year, the SierraNevada taproom and Restaurant.

(30:33):
So opening some additionalthings in with that kind of as
they go through the kind of late80s that's where they put that
new German brew house in playand get that going.
So that's when that reallystarted getting after it.
1993, harvestdale is thenation's first wet hop beer

(30:59):
where the hops are plucked,delivered and go right into the
brew kettle all in a 24 hourwindow.
That sounds fresh.
It's a.
It's a different flavor.
You get a little bit more.
It creates more of a disaster.
If you've ever done any homebrewing I'm guessing some people
watching maybe have a lot oftimes you'll get it in like
pellets or dried.
But what this is and this isactually so the hops that I have
growing out here at one pointin time Brandon, our homebrewing

(31:22):
friend and genius that we'regoing to have on the episode and
an episode here upcoming atsome point he helped me with.
I picked all the stuff, put itinto a tote, brought it all down
there and we wet hopped it.
We just tossed it right intothe thing and just sat there in
his driveway and created whatturned out to be a really nice
American IPA.
You know it was really good,but because you're putting it in

(31:42):
there, it's, you know, like, ifit takes like two pounds two
pounds if you've ever grabbed ahop cone they're super, super
light so it takes a lot of.
It was like almost a full billto be able to get in there.
So to be able to get that kindof mashed down or whatever in
the five-gallon kettle, to beable to get that to brew right.
It was a little bit of a work,but a very fresh taste to it

(32:03):
though.
When it came out though, very,very good.
So it was a lot of fun to beable to do that.
Let's see here, 1994 productioncontinues to grow and Ken
continues to make plans to keepup growing 50% for several years
in a row at this point in time.
So now we are into the mid tolate nineties, just continuing

(32:25):
to grow and move forward.
Then, in 1998, kamusi one ofthe original owners it was Ken
Grossman and Paul KamusiGrossman, or Kamusi decided to
retire.
So 1998, he retired and soldhis share of the company to
Grossman.
So Grossman, at this point,100% owner and again

(32:47):
family-owned, operated andargued over, argued over.

Speaker 2 (32:50):
I love how that's right on the can.
That's just a great taglinethat you put right on the can,
argued over Absolutely Typicalfamily business.
My wife has a lot of say inthat with her family business.
Of course they're alwaysarguing over something, it seems
, over there, but that's the wayit goes.
Everybody wants the best.
Everybody's passionate aboutwhat they're doing.

Speaker 1 (33:10):
That's going to happen, so in 1997, this is just
before Kamusi decides to retire.
Ken Grossman decides he's goingall in.
He sets up the 200 barrel brewhouse.
That is just a stone's throw,just kind of right across from
the original hundred barrelGerman system that he had got.
And it's a major expansionfermentation cellars, complex

(33:35):
infrastructure, lots ofinvestment, lots going into this
and Ken kind of figures thatthis is the last one.
If you look at their website, Ihighly recommend looking at this
picture.
It's big bay windows with thesebig copper kettles, with the
stacks looking up, just a reallycool looking building that they
have set up there.
And again 1997, this isprobably going to be our last

(33:58):
expansion because really howmuch bigger is this going to get
Next slide?
So at that point in time thingscontinue growing and they start
making decisions.
We've talked before aboutbreweries trying to give back,
trying to be I don't knowholistic's not the right phrase,
but like trying to be in tunewith philanthropy, you know,

(34:21):
they just tend to give back tothe community a little bit more
than your average business.
And they do a lot with.
You know a lot of breweries doa lot with recycling.
You know the spent grain it'sgoing to like hog farms or old
cans.
You know like there's the onethat set up like a recycling
system within the.
You know the city that didn'texist before, like things like

(34:41):
that.
So 2004, they start kind ofleaning that direction.
They install four hydrogen fuelcells to drastically offset the
energy consumption and worktheir way towards sustainable
brewing.
So they start leaning heavytowards the.
You know the adjustments withthat.
The big room in 2000 is whatit's called is the big room live

(35:08):
music, all sorts of differentstuff country, bluegrass, folk,
rock, blues and all sorts ofother things.
So that's kind of what wasgoing on with that expansion.
But yeah, 2004, they startedgoing a little bit more green,
trying to be able to get that.
2007, their first phase of solarpanels go up, capitalizing on
Chico's blazing sun inCalifornia, which actually you
know what I'm going to take twoseconds here and Chico,

(35:31):
california, it is.
It's in California, all theyknow.
It is north of Sacramento, soit's actually more like upstate.
Yeah, it's a fair amount northof Sacramento, north of San
Francisco and everything.
So it's almost about as far aselevations or anything or

(35:53):
whatever, but it's about as farnorth as Reno, so it's actually
quite a ways up, kind of theedge of California there.
So nonetheless still a lot ofheat and still a lot of sunshine
.
So they put out 10,000individual panels.
Just a small little bit there,wow, two megawatts of AC
electricity, which ends up beingabout 20% of the needs.

(36:16):
So they're still even consumingstill that much more with that
much that they have there.

Speaker 2 (36:21):
That's pretty good.
That's a lot of panels.
You said 200 panels, mm-hmm.
I've got solar on my house, soI know a little bit about solar
and I got it just because I'msick of paying electric bills.
Right, it's not about goinggreen for me, I'm just sick and
tired of paying companies money,and we have 36 panels and I
generate on average in the monthhere in minnesota about 1.4 to

(36:45):
1.6 megawatts.
And uh, so far all summer I'vebeen getting a check from about
70 80 dollars from the electriccompany every month, sending me
a check all summer.
So it's kind of interesting thatthey had 200 panels.
Man, if I had 200 panels,hopefully, 10,000.

Speaker 1 (37:02):
Or 10,000 panels yeah , 10,000.

Speaker 2 (37:04):
My God, I've got 36.

Speaker 1 (37:06):
So that amazes me that they must have just massive
energy consumption, which I'msure they probably do with just
heating and everything like that.
They must have just massiveenergy consumption, which I'm
sure they probably do with justheating and everything like that
.
But to be able to, you know,20% of the brewery needs, you
know that's quite a bit, that'spretty crazy.
Yeah, so that's 07-09.
They launched the Torpedo ExtraIPA, which actually takes dry

(37:36):
hopping to a next level,infusing more aroma and
bitterness into the actual brew.
So I don't know much about that.
I'd have to do a little moreresearch on what exactly it is
that they do with that.
But kind of an interestingthing that even after this
they're still creating things tolike you know kind of did
originally.
You know like let's, let's getsome innovation here, let's make

(37:57):
something so and they'rewilling to invest in that.

Speaker 2 (38:00):
Not everything's going to work but that's what
you need to do to stand outthough, too, you know.
I mean, obviously, this yearnevada's been around for a while
now, but compared to now, whenthere's a brewery on every city,
in every corner block, now itgets to the point where they're
getting kind of the same Dependson where you go, where you're
in.
Well, you got to do stuff likethat to change your flavors,
your styles to keep ahead of thecompetition.

Speaker 1 (38:23):
You have to innovate.
Stay out there yeah.
So 2010,.
Demand continuing to rise, andnow that big, massive brewery
that they built thinking it wasgoing to be the last expansion
now, some 13 years later, iskind of out of room and they got
to start making some toughdecisions in what they're going
to do at that point in time.
Around that same time in 2010,they partnered with Abbey of New

(38:46):
Clairvue, which is a Trappistmonastery in Northern California
, to begin a series of Trappiststyle beers.
So now they're pairing with themonks to be able to get that.
We talked about that before,didn't we?
About the fasting, the fasting.
That they would have beers.
So that's what they've beendoing.

(39:07):
So the Abbey, thoughcontroversial here Not really
controversial, but maybe theAbbey has not yet been
sanctioned by the InternationalTrappist Association.
Therefore, the monastery willnot be brewing the official
Trappist beer, but Sierra Nevadawill be.
They just paired with them.
So about 2011,.

(39:29):
The brewery is now up to anemployee roster of about 450
people.
Oh, wow.
So it has definitely continuedto grow and continue to expand.
But again, as you mentioned,you get to that 2010, 2011,.
Okay, we're kind of big.
I feel like it's continuing togrow.
What do we do?
Right, Build another place?

(39:50):
Sure, why not?
Let's go to North Carolina.

Speaker 2 (39:53):
The other side of the country Exactly.
Why not?

Speaker 1 (39:57):
So they break ground on an East Coast brewery in
Mills River, north Carolina, in2012.
So they build a second brewingfacility with an attached
restaurant.
This one is going to be LEEDPlatinum Certified Building that
opened in 2014.
Leed by the building thatopened in 2014.
Leed, by the way, leadership inEnergy and Environmental Design

(40:18):
is what it is.
So it is a LEED certified,which is kind of a big deal.
I want to say, is it TargetField?
I think is LEED, oh, yeah forsustainability, yeah where?
the twins play.
They've done a lot of thatBecause they do so much work
with the rainwater, likecatching the rainwater for
future use, of spreading, usingthe water instead of things like

(40:41):
that.
So, yeah, they're LEED Platinumcertified, so that's kind of a
big deal for a brewery to get tothat level.
Opened in 2014 with a forestedtrack adjacent to the Asheville
Regional Airport, they reusedthe cut down lumber in both the
building and for rainwatercisterns that flush the toilets.
So they're reusing everythingPerfect.

(41:04):
So it's quite theaccomplishment with that one.

Speaker 2 (41:08):
That's probably not to change the subject too much,
but you know they went frombuilt one in California, now
they built one in North Carolina.
Well, that's actually kind ofsmart distribution-wise, because
if you're on both coasts you'rein all the major cities of the
country minus, you know,Minneapolis, st Louis and Texas.
You know that probably cutsyour cost down for
distribution-wise, and nowyou're hitting all the major

(41:28):
cities up and down both coasts.
Oh yeah, absolutely Well.
These up and down both coastsoh yeah, absolutely Well.
That's probably the smart wayto expand.
But I suppose the risk of thattoo is when you're starting all
over on the other side of thecountry.
You're not really close to yourhome base on the other side of
the country, so you're basicallystarting all up from scratch,
brand new, on the opposite sideof the country though too, yeah.

Speaker 1 (41:48):
Yeah, it's a and it makes me wonder and it doesn't
really allude to it here, butlike what brought you to Mills
River?

Speaker 2 (41:56):
Yeah, I've been to North.
Carolina like five times andI've never been to Mills River
and I don't know exactly wherethat's at.
But I'm going to have to checkthat out and see.

Speaker 1 (42:04):
But maybe all it is you know, maybe all it is is
just we want to pick somewhereon the East Coast Maybe that's
what, like you're saying, youknow trying to be able to hit
both coasts and be able to dothat.
But it just seems kind of likea you're not going to expand,
continuing where you're at,where you can kind of have
everything right there andcontrol it.
You're going to expand to theother side of the country, right

(42:24):
, it seems like kind of anaggressive move, but you know, I
mean good, it appears to bejust south of Asheville, so it
is west of Charlotte.

Speaker 2 (42:34):
So it's on the western side of the state.

Speaker 1 (42:37):
Yeah, I think I've probably ridden my motorcycle
through Asheville it appears tobe kind of tucked in, kind of
where North Carolina, where ittapers off there before you get
to like Tennessee and Georgiakind of in that corner there
Sure.

Speaker 2 (42:52):
I think that's where the Vanderbilt house is,
actually the largest house inthe country.
I think that's in Asheville,north Carolina, actually.
So I've been to Asheville.

Speaker 1 (43:00):
There you go.

Speaker 2 (43:01):
If I'm correct, for some reason I'm thinking the
Vanderbilt house house is inAsheville and I've been to
Asheville.

Speaker 1 (43:07):
There you go.
I've been to not very manyplaces on the east coast closest
to I guess I mean I guess it'seast dish coast is like Florida,
sure, like Miami and FortLauderdale, but yeah, nothing
really like east, like uppereast coast though the Carolinas
are great.

Speaker 2 (43:24):
I love the Carolinas that's what I've heard they're
gorgeous, I have to do thatgreat motorcycle riding, great
barbecue.

Speaker 1 (43:31):
It's, it's everything you know who else really likes
North Carolina Ken Grossman'sson Ryan.
Oh Dad, I will run the NorthCarolina operation Perfect.
Perfect, and so in 2015,.
He takes over that side of theoperation.

Speaker 2 (43:47):
Smart boy, smart boy.

Speaker 1 (43:48):
So that's where he does there.
And then we mentioned thatthey're LEED Platinum certified.
This is 2016 is where they earnit.
They built the building andstarted building in 2012.
But, yeah, 2016 is when theyactually earn the actual
certification.
So in my mind, that's a bigdeal.
That's kind of a crazy deal.
Let's see here what else theygot going on from 2013 to 2022?

(44:11):
.
They also operated the torpedoroom in Berkeley, their first
tasting room outside of Chico.
So they did a little bitoutside of Chico, california and
outside of North Carolina, justas a little tasting room didn't
make anything there.
Just, you know, like here, cometry our stuff.
In 2017, always eager toinnovate, they install a Tesla

(44:32):
power pack battery system tobetter use the energy that they
produce.
So that's one of the things Iguess I was thinking about when
you talk about 10 000 solarpanels.
You're getting all that heatright there during the heat of
the day, but the rest of the day, when it's not light out, you
know what I mean.
Like not that you're losing it,but like it's got to go

(44:53):
somewhere.

Speaker 2 (44:53):
Like you need to store it somewhere.
Yeah, that's the big thing withsolar, is you need some place
to store it.
If you don't have any place tostore it, it's kind of all for
not exactly so, and so that'skind of what what they're doing
here is.

Speaker 1 (45:06):
In that 2017, they install a the tesla power pack.
It jumps in when demand is, uh,is low and then it, you know,
kicks in when demand is low andthen kicks in when things bump
up and the solar panels aren'treally doing much with that.
So let's see here, twentyeighteen, a massive wildfire in
Butte County.
They work together with a lotof things there.

(45:27):
More than fourteen hundredcraft breweries joined them in a
Brazil.
They were brewing Resilience.
Butte County.
It's a proud IPA fundraiserwith 100% of the sales going to
the fire relief.
So kind of a cool thing thatthey did at that point in time
in 2018.
So wildfires, you know, aredevastating, you know,

(45:50):
especially in parts ofCalifornia, getting to like
Idaho, things like that.
Like, you know, it's just crazy.
But, um, they, you know, did alot to be able to put money back
into that community with that.
So, uh, let's see here the 2018, our beer styles start to
diversify and they decide tojoin the haze craze which
everybody, everybody's all aboutthe hazy IPAs.

(46:11):
I don't know what your take ison hazy IPAs.
They're not bad.
I'm not really the biggest fanof that my brother-in-law, al.
He wants to get a shirt bringclear back or make clear great
again.
He wants to get that to bringback clear IPAs instead of hazy
IPAs, which I support that.
But hazy little thing, which is, I think we mentioned before,

(46:31):
probably their top seller nowbecause it's everywhere.
You can't hardly go to a barnow and not see it on tap.
It is, as I mentioned, numberone hazy IPA in the nation there
you have it.
Verified, I validated mybullshittery.

Speaker 2 (46:49):
You're like a wizard.

Speaker 1 (46:50):
Something like that.
Let's see here.
It's the first in the step ofthe Little Things series that I
had mentioned before, sure, sothey kind of go in with that.
Let's see here.
What else do they?
They got here, they talk alittle bit, you know, kind of
while there during the 80s,which kind of helped them kind

(47:28):
of stand apart.
You know, I guess is kind ofreally what it was.
But when they get to their 30thanniversary in 2010, they
released a series ofcollaborative beers with the
assistance of those thatGrossman thought was an early
influence, and he's got a listof about four different brewers
so he did some collabs andreleased those.

(47:48):
So kind of an interesting thingwith that to be able to claim
with that and be able to workwith that.
So let's see here.
In 2010 also, they won the USEPA's Green Business of the Year
Award.
So they're not messing aroundwith that.
It's a massive thing that theygot going on there.

(48:13):
They create that with the solararray that they have.
They have the charging stations, they have the battery packs
that they got there.
They apparently also use asmall-scale Bio pro biodiesel
processor to convert usedcooking oil from its own
restaurant into biodiesel forthe delivery trucks.

(48:34):
Well that's pretty cool.
Let's do everything.

Speaker 2 (48:37):
My wife's company actually did this.
So my wife owns a towingcompany.
Her and her family own a towingcompany in Minneapolis.
Well, for a while you know theycollect cooking oil.
Well, now they just sell itback.
You know companies that makebiodiesel.
For a while you know theycollect cooking oil.
Well, now they just sell itback, you know, to companies
that make biodiesel.
But for a while they did thesame thing.
They collect the oil theycollected, they boiled it down
and purified it, made their ownbiodiesel for their own trucks,

(48:57):
for towing.
So that's pretty cool that youcan do that with cooking oil.
You know to run your trucks.

Speaker 1 (49:02):
Yeah, it's a great way to be able to move that
forward.
You'll still be able to usethat.
In 2009, they made an agreementwith a local ethanol company to
create a high-grade ethanolfuel from its discarded yeast.
So they're now reusing that.
The spent grain is sold tolocal cattle ranchers for
livestock feed.

(49:22):
The spent water is sent to thebrewery's own water treatment
plant.

Speaker 2 (49:29):
That they have, because why wouldn't you have
your?

Speaker 1 (49:31):
own water treatment plant where it's reused mainly
as drip irrigation for itsfields that it has.
99.5% of the brewery's plant'ssolid waste is diverted from
landfills.
Wow, that's cool.
So they do a ton of work withthat.
They own one mile of a railwayin Chico for intermodal freight

(49:52):
transport, which helps reducethe carbon footprint.
It can hold the equivalent offour semi-trailers full of grain
, so you just rail car thatstuff right in there.

Speaker 2 (50:03):
Why not?

Speaker 1 (50:03):
Yeah, much more efficient than ground transport,
and so you know they continuewith that.
Uh, sierra nevada is thelargest buyer of organic hops in
the united states and it alsofarms its own organic hops and
barley for the use in its ownchico estate harvest ale release
.

Speaker 2 (50:23):
So they do a lot of their own stuff that they're,
they're doing I think all thattechnology is neat behind the
green stuff.
I'm not like this big go greenguy that's going to save the
planet, because I don't believeit will, but I think using
things responsibly is good forthe planet and good stuff and
all these companies, especiallythe breweries, that do that.
I think the technology thatgoes into that to reuse stuff

(50:43):
and the solar and the batteriesand the water, I just think
that's cool technology.
Oh, absolutely.
You know it's a bummer thatthat technology costs more
expensive than like fossil fueltechnology and stuff, you know,
but it's super cool technologyand how it works you know, on
that sustainability stuff.
It's highly interesting.

Speaker 1 (51:02):
So let's move up now to 2020, and then we're going to
jump back to 2016 in a secondhere.
But 2020 is when there's justmore business.

Speaker 2 (51:11):
Turn on the flux capacitor Yep.

Speaker 1 (51:12):
We got to get things rolling here.
Let's hear 2020.
They venture beyond beerbecause everybody's got to go
beyond beer, although this onedoesn't, maybe at least yet
doesn't, go a seltzer route.
They start making kombucha.
So they make strange beast hardkombucha.
Fermentation frenzy is tough totame and they challenge it.

(51:34):
You know they really like it.
So kind of a fun little thing.
The last one that they have ontheir website, here the
information here.
Kind of a fun thing.
A keg of big little thing.
So one of the little things,the hazy IPAs a keg of that
flies 438 feet, breaking theGuinness world record title for

(51:57):
the longest distance.
A 20 kilogram projectile hasbeen thrown by a trebuchet.
So you know, those are thetumbling things that you know
like throw pumpkins or whateverthey.
They put a keg in that thingand they launched that heifer
right across.
You know tumbling things thatthrow pumpkins or whatever.
They put a keg in that thingand they launched that heifer
right across, clear across thecounty, to be able to set a
record.

Speaker 2 (52:14):
I wonder if there are videos of that on YouTube.

Speaker 1 (52:16):
I'm sure there probably has got to be something
somewhere.

Speaker 2 (52:18):
I'm going to have to find a video of that and throw
it up on like, edit it insomehow to the episode of a
flying keg.

Speaker 1 (52:24):
Right, it's going to be the kegs that are going to be
flying over the top of my headover here, or your head, I guess
, I don't know which directionit's flipping Right.
So then, just to kind of recap,I mentioned we're going to go
back to 2016.
Let's go back to 2016, more so.
Just that's where the data iscoming from.
We talked in their first year,in 1980, that they were what

(52:47):
were they?
950 barrels.
Is that what it was?
I believe that's where theywere at 950 barrels.
So, as of 2016, it is theseventh largest brewing company
in the United States and thethird largest privately owned
brewing company in the UnitedStates, and it was producing
786,000 barrels.

(53:08):
Holy cow.

Speaker 2 (53:11):
The coolest thing about all that is the second
fact is they're privately owned.
I think that's the coolest factof any brewery that we do
that's privately owned.
You get sick of these bigAnheuser-Busch's and Miller Lite
cores.
They combined and stuff.
Here you got.
The seventh largest brewer inthe United States is
family-owned.
How cool is that?

(53:32):
You know, independently family.
I think that's cool as hell.
That's my favorite fact.

Speaker 1 (53:36):
So Grossman and his wife Katie they have three
children they still live inChino, still own the brewery,
still, you know, operate itAgain family-owned, operated and
argued over still at this point.
His son, brian, and daughterSierra will run the company when
he retires.
So he hasn't even retired yet.
But Brian did move to NorthCarolina to manage that one in

(53:59):
Mills River.

Speaker 2 (54:01):
So he is.
Maybe there's less arguing overthere in North Carolina too.

Speaker 1 (54:05):
Altogether possible, but everybody back home.
Because Wikipedia likes tothrow random facts out there,
because it's, you know, yourtrusted source of information
Exactly.
But so the funny part here isso, like Brian, he moved to
Mills River, north Carolina, tobe able to run that one there in
2014.
And his wife Katie, is anon-alcoholic 2014.

(54:26):
And his wife Katie is anon-alcoholic.
She's a it says here.
She's a teetotaler, which ispractice and promotion of total
abstinence from consumption ofalcohol, so she doesn't drink at
all.

Speaker 2 (54:36):
Well, that's an interesting combination.

Speaker 1 (54:39):
But he is now the head of one of two major
breweries that is one of thelargest ones in the nation in
the country, right, yeah, wow,so kind of a fun little uh bit
tidbit of information that'sinteresting, yeah, so yeah,
that's uh kind of ourinformation that we got here on,

(54:59):
uh, sierra nevada.
So sierra nevada summer fest,summer, refreshing summer lager,
as I mentioned.
You know, the the hazy littlething, the the little thing
series that they have is uh thehazy little thing, big little
thing, cosmic little thing,tropical little thing, juicy
little thing, dank little thing,cool little thing, all part of
like a lot of little things goes.

(55:20):
It seems like it's kind of a bigthing at this point.
Yeah.
So there's all sorts ofdifferent things.
I'm kind of the cool littlething is a cryo fresh hazy.
So I don't know how that works,but I'm willing to try
something.
But yeah, so that's the storyof Sierra Nevada.
You know, good beer, very solidstuff.
Originally our plan with thisbrewer was we were going to.

(55:42):
We have a friend of ours thatwas, you know, wanted to show an
interest in being on theepisode with us.
Timing-wise we just didn'tquite make it work out, but at
the same time we also do want togive a huge shout-out to him
anyway, because I love the guyand everything that he's doing.
Clint Peet's, good friend ofours, a good friend of the
program, was what we'll put it.
That's the way we'll put it.
But they just had they've beendoing a barbecue thing.

(56:11):
Uh, pete's out barb barbecue.
So p-e-e-t-z.
Pete's out barbecue is, uh, youcan find them on instagram.

Speaker 2 (56:14):
They're on facebook.
Yeah, he's on tiktok.

Speaker 1 (56:15):
They're, you know, kind of all over the place we
got an award.
I think he just won a thirdplace trophy this weekend, so I
was just gonna say they were outat a event this weekend and uh,
yeah, they got a third placeaward in that one.
They've been out doing allsorts of different things in
many different locations, so Iwould definitely recommend, you
know, kind of look them up onthe old Instagram on the gram,

(56:36):
if you will, the gram, the gramand give them a little bit of
love and kind of get an idea ofwhat they're doing there too.
So I think that they do afantastic a job with a lot of
their stuff.
Uh, um, I don't see where itwas that they were at with this
one, but there's a a long,stressful day, but they got
reserve grand champion, sosecond place in that one.

(56:58):
So a lot of, a lot of coolthings that they're doing there.
So, uh, pizza barbecue.
I definitely recommend checkingthat out.
And, uh, they got some goodstuff and I've been drooling
over his stuff on the Instagramfor quite some time.
Definitely something worthchecking out.

Speaker 2 (57:13):
And what goes better in the summer with Summerfest
beer than some goodold-fashioned barbecue in the
summertime?

Speaker 1 (57:20):
Absolutely.

Speaker 2 (57:20):
It's a great combination, absolutely, and
actually barbecue would probablygo fantastic with this beer.
I think this is a great beer todrink while you're eating some
barbecue Like this would bestellar.
This would be like fivelawnmower beers then.

Speaker 1 (57:33):
I was going to say do I have to change my scale?
Now it's a zero lawnmowerbecause I'm not even going to
get on the lawnmower, I'm justgoing to drink and eat barbecue.
That's okay.
That's a good adjustment.
That's a good adjustment.
We added the campfire scalelast time, so maybe we add the
barbecue scale, Not the barbecueyeah, we're going to have so
many scales we won't even keepthem straight anymore.

(57:54):
Exactly, yeah.
So, yeah, it's a solid beer,but, yeah, definitely check out
what Clint has with the PizzaOut Barbecue.
Definitely recommend that, andwe'll make sure our tech guy
puts the nice link right here,right, wait, no, right here,
wait, no right here.
Somewhere in there, mess withthem and make them move it
around somewhere.
So, uh, yeah, definitely checkthat out and, uh, I think he

(58:15):
does a great job and wish himall the best there.
But we'll have him on anepisode at some point.
Yeah, for sure we'll still gethim out here and do that.
So, but yeah, that's our uhstory of uh, of a Sierra Nevada.
We talked a little bit ofOlympics earlier, did yeah?

Speaker 2 (58:29):
What else goes on in the summer?
Yeah, Summer fest the Olympics.
Yeah, every four years.
So, yeah, so we had brought upthat.
Uh, I wanted to bring it up.
You kind of brought it up thatguy, Well, I think he be wrong
he's probably from our jobs,yeah but did everybody see that
guy?
he what?
He won a silver medal with hishand in his pocket.

(58:50):
Just his old spectacles on hisface, no scopes, no tape on the
other eye, no arm braces.
No, this, no, that.
He just raised the pistol, pow,pow and you look at like some
of the other people.

Speaker 1 (59:01):
They got like this like thing covering their eye or
they they have like like it'slike a goggle you know, like all
sorts of different things, thatthey got going on Scopes on
their pistol.
This guy had a look about himthat he looked like he was
disappointed that he couldn'thave like a heater, you know,
hanging off his lip he probablyshould have, and his hand was in
his pocket, likely because hecouldn't he wasn't allowed to

(59:23):
have a beer in his hand.
That's kind of the look that hekind of gave off.

Speaker 2 (59:27):
he wasn't allowed to have a beer in his hand.

Speaker 1 (59:28):
That's kind of the look that he kind of gave off.
He didn't know what else to dowith it at that point Exactly.
He's like all right, bam, bam,bam Keep shooting, keep knocking
stuff down.

Speaker 2 (59:36):
What a great story.
I'll have to do a littledigging into that guy and how it
came to be.
It's almost like a John Wick hejust shows up, wins a silver.
All right, I'm out yeah.

Speaker 1 (59:45):
That's the best part about the Olympics is you get
just the randomness of thingslike that that happen.
We're so used to the big majorsports that are so like refined
and TV ready and stuff like that, and then you get the Olympics
every you know couple of years,where just random Joe Bagadona
shows up and does somethingridiculous like that, and if he
didn't do that, we probablywouldn't even be talking about

(01:00:07):
the shooting portion of theOlympics.

Speaker 2 (01:00:09):
Absolutely Because he did that, yep.
It brings attention to it.
Now it's fired away.
And what's more interesting inall the shooting sports this
year, guess who didn't medal?
Surprisingly, the United States, us.
Yeah, you think the UnitedStates should medal every year
in shooting because we own themost guns in the world privately
.
You think we would know how toshoot, but apparently we don't.

Speaker 1 (01:00:29):
I think I actually was watching some of that the
other night.
I made that comment that I'mlike, yeah, US, all the guns
can't hit anything.
That's why we need that manyguns.
We've got to throw all thebullets that direction.
It's volume over.

Speaker 2 (01:00:43):
Volume over accuracy.
Exactly, yeah, it's volume.
Volume over accuracy.
Exactly yeah, um, yeah, that'scrazy.
And what else?
On the olympics, the swimming Iwatched like the little bit I
consumed was the swimming.
What was her lid?
Liddicky, katie, ledecky,ledecky, yep, one by like 10 or
11 seconds, like yeah, I waswatching the screen your lap in
the field.
There was nobody else on thescreen like holy cow.

Speaker 1 (01:01:06):
And she's getting closer to 30, which is unheard
of to be that elite level.
And she also was makingcomments about like well, I'm
not retiring.
La is coming up at four years,you know, oh, okay.

Speaker 2 (01:01:19):
I mean, I guess, if you're winning by 12 seconds,
you're really going to lose thatmuch Exactly.

Speaker 1 (01:01:23):
Yeah, instead of her trainings it could maybe just be
a couple beers instead A coupleSummerfest from San Fernando.
There we go, absolutely.

Speaker 2 (01:01:31):
What have you been watching on the Olympics?

Speaker 1 (01:01:33):
A lot of that same stuff.
I've been trying to watch someof the sand volleyball.

Speaker 2 (01:01:39):
I was watching some men's volleyball earlier today.
They're pretty talented anddoing pretty well, brazil,
united States.
Is that the one you watch, yep?

Speaker 1 (01:01:48):
Yep, that was a pretty good match.
But I don't know.
I try to bop around Every sooften I'm just like all right,
what's going to be on Handballis kind of a little weird to
watch, but it's kind of fun.

Speaker 2 (01:02:00):
I like watching water polo.
I don't know why, but in thepast, Watch a little bit of
badminton.

Speaker 1 (01:02:05):
you know, with the, you know the little rackets.
Badminton is good and let'shear what else Table tennis
which is.
I just can't get my head aroundlike how fast that moves and
how you know to react to that.

Speaker 2 (01:02:19):
Well, and it starts so slow, like when you watch
them serve.
They're all you know, a littletap and it's like, and then two
hits later they're standing 20feet behind the table.

Speaker 1 (01:02:28):
It's rah-ha, you know , just going crazy Like how does
it even happen?

Speaker 2 (01:02:32):
Like I love playing table tennis, I have one in our
house.

Speaker 1 (01:02:35):
Nobody likes to play with me too much.
I will happily play.
I'm terrible at it.

Speaker 2 (01:02:39):
You can kick my ass, but it's a fun sport, if you
want to call it a sport, Isuppose.
But yeah, watching those onthere how they serve it so
softly, you know there's alittle tick-tick and then five
swings later they're 20 feetaway like Forrest Gump, you know
.
Yeah, it's just nuts.
That's a lot of fun to watch.

(01:02:59):
The table tennis Did the UnitedStates even medal in that?
I don't know if they did or not, I know there was what was it?
No, they did.

Speaker 1 (01:03:07):
They did because there was discussion of Anthony
Edwards about if he was going toscore against them at all and
all of our players were likeAsian players.

Speaker 2 (01:03:15):
They were United States, but they were Asian.
So the meme was like oh good,one United.

Speaker 1 (01:03:20):
States Way to take that.

Speaker 2 (01:03:21):
We had to recruit from Asia somewhere in Asia.

Speaker 1 (01:03:27):
We got them a job at sierra fata brewing.

Speaker 2 (01:03:29):
It's fine date yeah, so we did win something.

Speaker 1 (01:03:33):
I don't remember what we placed in but yeah it's, I
don't know, it's crazy to watchsome of that stuff, but yeah
it's, uh, I don't know ifnothing else, it's even you know
, fun kind of seeing just therandomness of who's good at what
and where.
Like you even look at liketrack and field it was I was
talking the other day about.
You know, like I'm sure thatyou know like a Noah Lyles or

(01:03:54):
you know, like the elite levelsprinters, you know, like a
Usain Bolt, obviously he's goingto be able to.
Running is his job.
He's going to make enough moneyfrom promotional stuff,
advertisements, things like that.
That he's, that's what he'sgoing to do.
Simone Biles, likely gymnast,that's what she's going to do.
If you're a high jumper, do youthink, even if you're like an

(01:04:14):
elite level, like world recordholding high jumper, do you
think that, like, cause that'sthe only thing that you really
do, like they don't do otherstuff?
I mean, they do high jump for,like you know, I think, for like
the decathlon, but if you'redoing that, you're a decathlete,
right you're doing the peoplethat just do that.
Just do that.
Do you think that they havelike the year out?
Or they they're the ones thatwork at home depot, because they

(01:04:36):
always have the commercialsthat like home depot sponsors,
you know, whatever and right,let people go to the olympics,
or something yeah, they, they do, and uh, that kind of brings me
into something I wanted tobring up.

Speaker 2 (01:04:45):
So I work for the world's largest retailer, and
one of the people that workedthere just missed the Olympics.
He was trying to do the200-meter hurdles and he just
missed out from qualifying.
He got to the final and he wasthe first one not to qualify in
the Olympics.
So he was just right there, justright on the edge.

(01:05:06):
But it's got me thinking.
You know from reading in thepast and what I've dug up
Olympic athletes really don'tmake money.
The winners might take home$30,000, then they pay tax on
that stuff when they come backto the United States and that's
just a travesty.
It almost kind of put a badtaste in my mouth this year
about the Olympics, and why Ihaven't consumed as much is it's

(01:05:29):
the athletes that make theOlympics happen.
Yeah, billions of dollars aremade off the Olympics.
Where the hell is that moneygoing Right?
It sure as hell isn't goinginto the athlete's pocket, where
it should go.

Speaker 1 (01:05:40):
Yeah, Meanwhile they're in the athlete's village
sleeping on cardboard beds orin the park.

Speaker 2 (01:05:46):
Did you see?
That guy from italy was sodisgusted with where they were
sleeping.
He went and slept in the park.
Oh wow, he rolled out a mat andthat's where he slept.
Like what, like what ishappening here?
The money should be going tothe athletes more than everybody
else means to be a littlehigher percentage there it does
and and and.
Another thing that bugs me aboutthe olympics is why in the hell
every city that hosts it, whydo they always got to build

(01:06:10):
brand new shit just for theOlympics, and when the Olympics
are gone, it falls intodisrepair?
What a complete waste.
We have the facilitiesworldwide and all these major
cities use the facilities thatalready exist.
Already exist, you know, mayberemodel it a little bit or
update it before the Olympics,but you don't need a brand new
swimming facility, a brand newthis facility, a brand new track

(01:06:31):
, and feel like that's such awaste and a crock of crap, if
you ask me.

Speaker 1 (01:06:35):
And I'm not saying that it needs to be in the US
all the time, but that's one ofthe things I've read.
You know that, like, there wasan article at one point that
said that St Paul should bid forwinter or summer because they
have all of the facilitieswithin an hour to do everything.
You know, they might need to doa little bit of work on the ski
jump off on, you know 494, butyou know, I think that they
could probably like throw somesnow down on it and it'd be all

(01:06:57):
right, but they're not spendinga billion dollars on
infrastructure and a bunch ofother stuff to be able to do
that, to use for two weeks,exactly.
Yeah, they're going to book outall the hotels, but they're
going to use the Target Center,they're going to use Target
Field, they're going to use, youknow, like, us Bank Stadium,
they'll use the college stuff.
Like all of this stuff is there.
If you want to use, like some ofthe hills in Duluth, I mean of

(01:07:19):
the stuff is in.
You know, like what is it?
The surfing, the surfing.

Speaker 2 (01:07:29):
Yeah, I thought that was funny.

Speaker 1 (01:07:29):
You've got to have it somewhere where they have waves
, you can't just you know, likewe're just going to get
everybody to like slap the waterreal hard on the other side of
the river, but like somethinglike that, you've got to put it
somewhere.
But you know, like of money tothat area, but you're also going

(01:07:50):
to have now all these buildingsthat are just unused.

Speaker 2 (01:07:51):
And then they cost how much to maintain and that's
why they become unused and fallinto disrepair, because you need
to pay to maintain that stuffand if it's not used and you're
not maintaining it and I know alot of places- in the past have
used it as like okay, theathletes village is going to be
more permanent housing and itwill become like low income
housing or things of that nature.

Speaker 1 (01:08:12):
So you're still using it forpurposes, but at the same time,
yeah, you saw these big stadiumsthat you know are now being
built for temporary use for noreason.

Speaker 2 (01:08:21):
And that kind of money, even in the United States
I'm not just talking to othercountries Even in Atlanta, the
96 Olympics, they built stuffthere that they just use and
have been abandoned ever since.
It doesn't make sense to me.
The money needs to go back tothe athletes.
It shouldn't be all about theathletes, not about the
advertisements and thepromotions.
It's about athletics, countryversus country competing

(01:08:43):
athletically.
That's what I think we need toget back to more of.
I mean, look at what they'reswimming, what the river's in.
We've got athletes swimming inpoop or puke or sewage or
something, and a handful of themhave gotten ill now and some of
them are puking.

Speaker 1 (01:08:58):
Oh, it's fine.
The test said it was justbarely under the legal limit.

Speaker 2 (01:09:03):
What is happening?
I'm fine with swimming inactual rivers.
I think we should, instead ofbuilding it, but you supposedly
said you cleaned it up.

Speaker 1 (01:09:13):
Like what's going on?
They spent a ton of money justto clean it up and then it
rained and it put it right backand, like you didn't plan for a
rain, you didn't have a rainplan.

Speaker 2 (01:09:22):
Why is it happening?
Why is that river gettingpolluted so much?
That's what they need to figureout in France.
Yes.
You know you want to keep itclean.

Speaker 1 (01:09:31):
What is it that's causing it?
You're just dumping your sewersdirectly out into there.
Where is it coming from Exactly?

Speaker 2 (01:09:35):
And I would imagine that cost would cost France
enormous amounts of money, but Idon't know.

Speaker 1 (01:09:41):
But that gets into like maybe don't award them the
Olympics to have them swim outthere in the first place, Right?
Or have a different plan.
You know like, if we're running, you know like people all over
different countries fordifferent sports, why do we have
to use the river here that'sfull of poop?
We could do the triathlon inanother one that has all the
things.
You know it's just good.

(01:10:02):
Triathlon's not something youhave like a lot of people that
are sitting watching, except for, like the end and the start or
some of the transition places,Right.
But it's not like you're justsitting.
It's not like basketball whereyou can see you watch the whole
three hours.
You know like it's such adistance You're spending a lot
of that time just by yourselfout there running.
It's goofy.

Speaker 2 (01:10:20):
You brought up basketball.
Let's do the 3x3.
The United States got their asskicked.
Oh my God.
I watched the first two matches.
Why?
Who are who's even on our team?
I didn't even know any of them,except for Fred.

Speaker 1 (01:10:31):
Jimmer.

Speaker 2 (01:10:31):
Fredette Jimmer.

Speaker 1 (01:10:33):
Woo Jimmer.

Speaker 2 (01:10:34):
You know, and he got hurt, you know.

Speaker 1 (01:10:35):
Yeah, he got hurt.
He was a ball player.

Speaker 2 (01:10:37):
But the other three, I didn't know who else.
Never one too, whatever haleyvan lith is a elite college
player, but the other three,four, I didn't know who they
were and I get nba playersaren't gonna go do that like
yeah, I understand that, butcollege level athletes like just
yeah, people, I know, maybe youknow right yeah, well, I think

(01:10:59):
that's probably it's new, butyeah, it's probably one of the
things that's probably holdingback there.

Speaker 1 (01:11:04):
I guess to a certain extent notoriety is is, you know
, just that name recognition.
You know you put a guy likeJimmer out there or Haley Van
Lith like you at least.
Oh hey, that's somebody like Ican attach to that.
You know what I mean Becauseyou know who it is.

Speaker 2 (01:11:15):
But his name recognition came years ago.
Oh my God, yeah, he was like 20years ago.
And then you got what ChaseBudinger from Wisconsin, former
Timberwolves player, wisconsin,badgerite.

Speaker 1 (01:11:30):
Trying to make some stuff happen, but they lost
Today.

Speaker 2 (01:11:34):
I think they did, they lost.

Speaker 1 (01:11:35):
Today it's going to be a different day when you
Listeners have it.
But you know, today it wasdevastating for me.

Speaker 2 (01:11:42):
This will come out in a little bit.
Yeah, I don't know Olympics.

Speaker 1 (01:11:49):
Well, what else?
You got anything else on yourmind Otherwise?

Speaker 2 (01:11:51):
Yeah, this will come out in a little bit.
But yeah, yeah, I don't knowOlympics.
Yeah, well, what else you gotAnything else on your mind
Otherwise?
Oh well, one quick thing I kindof thought was funny.
I was bringing up Brazil.
I read it on the New York Times, but I also read it on CNN and
stuff.
You know super trusted forms ofinformation, but apparently
these sharp-tipped sharks downin Rio de Janeiro.

Speaker 1 (01:12:14):
I can't talk.

Speaker 2 (01:12:14):
I just can't talk.
Just don't listen to me yeah,down there off the coast of
Brazil.
Okay, so some scientists caughtlike 12 or 13 of them and you
know they do tissue samples andthis and that and they're full
of cocaine.
I think I heard that.
So now we have sharks that areon cocaine.

Speaker 1 (01:12:29):
Yeah, it's like cocaine bear, but cocaine sharks
instead.

Speaker 2 (01:12:32):
So I was reading the article and they were talking
about the wash off of cocaineinto the streams and stuff.
And then or is it coming fromcocaine that gets thrown
overboard and sharks are eatingit?
Like that's interesting.
That's kind of scary.
We got sharks on cocaine.
It kind of starts to make methink of Sharknado 5.

Speaker 1 (01:12:51):
Exactly.

Speaker 2 (01:12:51):
Or what's the other one.

Speaker 1 (01:12:52):
Maybe that's going to be the next one.
It's going to be Sharknado 9,sharks on cocaine.

Speaker 2 (01:12:59):
The cocaine.

Speaker 1 (01:12:59):
They're really coming to get you now.

Speaker 2 (01:13:02):
Like how funny is that they had that much cocaine
in their system.
The article said, I believe inthe New York Times, it was 100
times more than like the averageharm might be found Like what
the fuck?
What are these sharks are doingon cocaine?
I wonder if they should.

Speaker 1 (01:13:20):
That should be a new Shark Week episode there you go
Sharks on cocaine, we'll put theRock on that one.
Yeah, we'll get him going.

Speaker 2 (01:13:26):
Study their behavior while they're on cocaine,
exactly.

Speaker 1 (01:13:29):
Yeah, get back to us in a week.

Speaker 2 (01:13:31):
Are they more promiscuous?
Right Are they more docile?

Speaker 1 (01:13:33):
There's more.
All of a sudden there's like100 more sharks, like I don't
know what happened.
They're all on cocaine.

Speaker 2 (01:13:41):
Yeah, sharks on cocaine.
Sharks on cocaine In Brazil.
So if you're in Brazil, stayout of the water.

Speaker 1 (01:13:46):
There we go Sierra Nevada and sharks on cocaine,
that's what we do on the TwoGuys and Beer podcast.

Speaker 2 (01:13:52):
There you go.

Speaker 1 (01:13:53):
Well, I definitely recommend going out and getting
yourself some Sierra Nevada ofany kind, but the Summerfest is
a solid option.
A lot of fun having that today,and I think it'd be good for a
nice hot day at some point intime, some barbecue.
A hundred percent.
You know, check out Pete's outbarbecue.
You know like share, subscribe,but you don't take him.
And then to any of the stufffor ours on any of our different

(01:14:16):
platforms.
Give us any feedback or anyideas of stuff you want us to be
able to do and yeah, we'll.
I, I'm sure, talk to you nexttime.
All right, cheers.

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