June 25, 2024 • 52 mins
Ever wondered how a Chicago-based brewery became internationally renowned? Discover the secrets behind Hop Butcher for the World's impressive growth and unique beer offerings straight from owner Jeremiah Zimmer. Join Andy Beckstrom and Sean Field in the Two Guys Beer Podcast Studio as they share exclusive insights from their interview with Jeremiah and take you through a tasting journey of Hop Butcher's exceptional IPA. With notes of ripe tropical fruits, pleasant pine, and fresh citrus, this IPA is sure to tantalize your taste buds.
Get ready for an exciting exploration of Hop Butcher's dynamic expansion and engaging collaborations. Inspired by Carl Sandburg's poem "Chicago," the brewery's name and philosophy reflect the passionate spirit of traditional butchers. Learn how they engage with customers, seek feedback through festivals, and form strategic partnerships to share their craft beyond Chicago. Jeremiah provides a behind-the-scenes look at their thoughtful decisions on expanding their reach, including collaborations with restaurants, vendors, and other breweries.
Hop Butcher's journey from a local favorite to an internationally recognized brewery is nothing short of impressive. From their humble beginnings in 2014 to distributing across 30 states and internationally, discover how their strategy of organic expansion and community engagement has paid off. We also touch on the brewery's unique branding, featuring Chicago historical references and eye-catching artwork on labels. Plus, stay tuned for an exciting discussion on the latest developments in the WNBA, highlighting rising stars and rivalries that mirror historic NBA moments. Don't miss out on this compelling episode packed with insightful conversations and thrilling beer tastings!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
All right and welcome in everybody here.
Once again to the Two Guys BeerPodcast Studio here in lovely
Minnesota.
I'm glad you could join us foryet another broadcast.
Andy Beckstrom, sean Field onceagain back at it in the lab, as
the kids say.
I don't really like that phrase.
I feel like it's maybe overusedor improperly used, maybe.
Speaker 2 (00:35):
Yeah, I think improperly used.
I don't know if this could be abeer lab or dissecting beer
with our palate.
Yeah, it's true.
Does that even make sense?
That doesn't sound like itmakes sense.
Speaker 1 (00:47):
I'm down, I'll follow .
Speaker 2 (00:48):
Whatever, After a couple of years I'm sure it'll
make a lot of sense.
Speaker 1 (00:53):
Yeah, we'll probably come up with a better
description, maybe later on, forsure, after the beer, for sure.
Speaker 2 (00:58):
And you haven't noticed everybody, our wonderful
brick wall from our masonryskills, our nice new logo in
between us there.
Let us know what you think ofthat.
Speaker 1 (01:06):
And a new addition to the to the program.
So, yeah, again, give usfeedback on anything.
You know we say it pretty muchevery single time, but you know
the old like share, subscribe,everything like that.
But you know, comment, give usfeedback, recommend a us some
beer?
Very good, yeah, go ahead andsend it to us.
But yeah, just give us an ideaof something you want to be able
to see and we'll do our best totry to be able to put it on the
(01:29):
broadcast and be able to kindof do a little research and talk
with some people and get someinformation about whatever
brewery it is.
Speaker 2 (01:37):
And speaking of talking with people on this
specific episode here from HotButcher, andy got to actually
interview the owner of thebrewery.
What about an hour-ish or so?
Yeah, with a whole bunch ofquestions.
Speaker 1 (01:49):
Got a chance to reach out.
You know we generally do try toreach out, but not everybody,
whether it be time or theyprobably get a lot of media
requests or things like that.
I don't blame anybody for notbeing able to reply or anything
like that, but talked for alittle while with Jeremiah
(02:10):
Zimmer earlier today.
Hop Butcher for the World isthe beer that we're doing today,
and if you see the two cans wehave out there, one has the logo
or the art label for the beeritself, but then you'll notice
that the Hop Butcher for theWorld logo is actually on the
back of the beer.
So we'll talk a little bit moreabout that a little bit later.
Some of the notes that we havefrom the conversation that we
had with Jeremiah Zimmer andfirst and foremost I want to
thank him for being able to takethe time out to be able to chat
(02:33):
with, chat with me a little bitand give me kind of some
background and some history andjust some fun fact type of stuff
that they got going on downthere, so kind of a cool deal
that has something like that.
So just so that everybody'saware, we've had now a couple of
them, but it's from kind of theChicagoland area.
They have a Chicago brewerystore and taproom on Lincoln
(02:56):
Avenue and then they also have aretail store as well.
So they got a couple ofdifferent places you can be able
to be able to get that forwherever you're looking to be
able to go to their actuallocation.
So they're in a couple ofdifferent places but it's kind
of a cool deal when they wentfrom something pretty small and
again we'll talk a little bitabout that, but we'll kind of
(03:19):
work on that as we go throughhere and talk about where
they're at.
The other one is the BedfordPark area on the other one.
So a little bit different kindof deals and a fun deal to be
able to go and check out what'sgoing on there.
So first and foremost, justkind of like a little bit of
some basic stuff about them.
(03:41):
See if I can get to the Aboutpage here.
So the Hop Butcher for theWorld.
You know what I'm getting aheadof myself.
Slow down, hold it on, bring itback.
We haven't even hit the highpoint yet.
Speaker 2 (03:54):
We got to open it up.
I even forgot about that.
Speaker 1 (04:02):
How I forget about that, because that's the key.
That's the key to every episode.
It should almost be just rightoff the top.
Speaker 2 (04:07):
Such a gorgeous sound and this is the whole reason we
do this show is just to try anddrink beer.
Who doesn't like to drink beer?
Speaker 1 (04:14):
So this is an IPA Citra, eldorado and Muteca.
I'm probably mispronouncingthat wrong, so I apologize, mr
Zimmer, for mispronouncing thatone.
But M-O-T-U-E-K-A, all of thosehops involved with that, it's a
6.5%.
It is a pint, so a full-sizeguy Appears to be ripe, tropical
(04:39):
, pleasant pine and fresh citrustype of tasting notes that they
talk about on the can as well,you can definitely smell the
pine and citrus in it when youtake a smell of it.
Speaker 2 (04:48):
A little bit hoppy, not too bad Mostly I smell
mostly just kind of pine andcitrus when I smell it.
Speaker 1 (04:55):
When I first opened it I got a little bit of aroma
of hops, but now that it'sbreathed a little bit, yeah,
it's kind of mellowed out,almost even aromatically.
If you will, it does, yes,breathe a little bit.
Yeah, it's.
It's kind of mellowed out,almost even aromatically.
If you will, it does, yes,that's pretty solid, though.
I do like that.
I like that.
It's not not real heavy hop but, uh, definitely a very, very
solid beer.
I like that one a lot yeah,it's.
Speaker 2 (05:16):
It's crisp too for ipa.
It is a crisp ipa.
Yeah, it drinks pretty easy,it's smooth.
You know, I'd like to say onour lawnmower scale this one.
I would probably drink a coupleof these on a lawnmower scale
because it's light and smoothfor an IPA and for the hop
flavor.
Yeah, because it's light andsmooth and even crisp.
It kind of drinks like a lagerto an extent, which, of course,
(05:39):
is what you prefer when you'resweating on the lawnmower
admiring your work.
You want some little crisp,clean, refreshing, and I think
is for an ipa, I think, uh,jeremiah hit it on the head with
this for sure absolutely.
Speaker 1 (05:51):
Yeah, I think this would probably be.
Uh well, I mean, I guess itdepends on how much of my lawn
I'm mowing, if I'm mowing whatI'm currently mowing, or if I'm
mowing what I normally mow.
If I'm mowing what I normallymow, probably about a, a
two-pounder, but for what I'mcurrently mowing, probably about
five.
We hosted for those that aren'taware, we hosted a 50th wedding
(06:13):
anniversary for the in-lawsthis last weekend.
Speaker 2 (06:16):
Congratulations to them.
Speaker 1 (06:17):
Yeah, absolutely Congratulations out to Dean and
Cordia.
Many, many years and kind oflive out in the country on a
farm and spend some time tryingto, you know, get everything
kind of cleaned up and you knowpainted some stuff and you know
you got all the family comingover so you got to make
everything you know look betterthan it ever has and everything
like that, which is good.
Speaker 2 (06:35):
Spruce it up.
Speaker 1 (06:36):
But in part of that process we also had to make some
additional areas for parkingand some additional areas kind
of cut out to try to cut backsome of the mosquitoes and
things like that.
So we'd have like three ridinglawnmowers out here like buzzing
around all over the place.
So I'm probably cutting abouttwice as much as what.
Speaker 2 (06:53):
I normally do at this point.
Speaker 1 (06:55):
So it's good for you.
Yeah, I mean, it just allowsmore time for things like sweet
home.
Speaker 2 (07:01):
It sure is.
Nothing beats sweet Home.
Exactly.
Speaker 1 (07:04):
Not even Alabama when you're at Sweet Home.
Speaker 2 (07:06):
I'll say one thing Sweet, that's great.
Leonard Skinner.
I might be going to thatconcert here on August 30th, by
the way, in Treasure Island.
Speaker 1 (07:14):
So think about it Interesting.
Yeah, I'm going to put that onein the files here, leonard
Skinner is the headliner.
That'd be fun.
I'm assuming, though that it'sso.
In talking with Jeremiah hesaid that the majority of pretty
much all their beers haveChicago references.
So there's Chicago Brewery, butthey have grown to be able to
distribute in a lot of differentplaces, but a lot of the names
(07:37):
and some of the artwork is stillkind of based more locally.
They want to still try to stayconnected with kind of that
Chicago area.
They want to still try to stayconnected with kind of that
Chicago area.
So I would assume Sweet HomeChicago would probably be the
song on that one.
It could be, yeah, I wouldassume.
I guess I didn't ask about thatone particularly, but that is
(08:01):
kind of their plan or their kindof intention.
I guess with that they reallywant to try to be connected with
that, you know, still localcommunity, even though they have
grown quite a bit.
So one of the big things thatthey wanted to talk about a
little bit that, in talking withJeremiah, made sure to mention
that in some of their releasesit's a constant churn of new and
returning favorites, sometimestwo beers in a week, other times
six beers in a week.
(08:22):
So they have a lot of rotationwith their beers, but they
always have different batchsizes with pretty much
everything that they got goingon.
Speaker 2 (08:30):
But as far as kind of their so they have roughly
about six new beers a week, yep,okay, and then they have just
the.
How many main staples do theycarry all?
Speaker 1 (08:40):
the time A ton.
Oh yeah, if you go onto theirwebsite under the beard labels,
it's your.
What are we?
Three across one, two, twelve,thirteen, fourteen, you have
fingers to count that highfingers toes.
So about thirty-ish rows all theway to the bottom, oh, and
(09:01):
three across.
So Perfect, I mean that's aboutninety.
I mean I don't know that theyhave all of them available all
the time.
He did say that it's kind of aconstant rotation of beers.
Some of them will be kind ofstaples that will kind of stick
around a little bit more often.
This is actually one that morerecently they kind of decided
that they wanted to have thisone stick around a little bit
longer, so he thought it wasprobably a pretty good choice of
(09:23):
the one that we picked to beable to, you know, have on here.
Speaker 2 (09:26):
I think that would be a good choice for them to keep
this around a little bit longer.
I think a lot of people wouldprobably enjoy this Absolutely.
Speaker 1 (09:33):
And so they go through like a lot of.
Sometimes they'll bring backold ones and kind of like you
know whether it be time of yearor things like that or just you
know what.
We haven't done this one in awhile and it's kind of fun, so
let's do it again.
So they rotate through quite afew.
But one of the things that theywanted to also make sure to
(09:53):
kind of say so.
When you think hop butcher, Iguess in my mind initially it
kind of conjures up the likesomebody big old cleaver and the
apron and I'm just murderinghops.
You know what I mean, somethinglike that.
But that's not actually reallywhat it's even about.
So it's kind of somewhat baseda little bit on a poem from carl
(10:15):
sandberg, but it's actually apoem called chicago.
Hog butcher is what it's, uh,referred to in here.
Hog Butcher for the World,toolmaker Stacker of Wheat,
prayer with Railroads and theNation's Freight Handler Stormy
Husky, brawling City of the BigShoulders.
So that's kind of the idea thatthey kind of somewhat took some
(10:37):
of the name from.
But the Hog Butcher for theWorld, the idea of it, isn't so
much about that, it's more soabout the people that actually
do the butchering.
If you've ever gone to like abutcher shop, you're going in
there.
Yes, you're going into a placewhere they do a lot of those
types of things, but you'regetting people that are like,
passionate about their craft andyou know like they're friendly,
(10:59):
they want to talk about it,they want to explain, like
they're just excited to talkabout, like, oh, I got this new
thing here, we got some of thisstuff over here.
This is really good.
You know what I mean.
That's kind of, and so that'skind of what they're trying to
do.
It's not trying to, you know, bethe kind of the, the bloody,
attacking type of a story behindit, but a lot of inspiration
from the passionate,knowledgeable people that have
(11:20):
done things like that, and sothat's kind of.
They took it from the hogbutcher over to, you know, hop
butcher, so that's kind of wherethat goes.
And then, as far as like thefor the world part, what it says
on their website here, the forthe world part is an important
and meaningful element of ourname.
It inspires the ingredients weuse, the characters on our
labels, the balance of our beersand how we communicate and more
.
It guides everything from whowe partner with to get our cans
(11:43):
and kegs and where they'redistributed and where they may
someday be distributed.
So they're definitely kind ofyou know, want to be part of the
world, not just you know, kindof a local thing, but they want
to.
It's not like they're startingglobal, but they want to think
that, like you know what somedaypotentially might be there.
We don't make good decisionsfor all that, sure.
Speaker 2 (12:03):
So does Jeremiah collaborate with any other
breweries?
Has he in the past?
Does he brew himself or does henot do that anymore?
Does he have a brew master now?
Speaker 1 (12:13):
We didn't get too much into that a little bit but
he was obviously heavilyinvolved initially.
I'm assuming he's probably gotsome additional people that he's
brought on, but he is part ofthat decision-making process
with what they're making.
But yeah, they like to docollabs and he said that they're
always looking for fun and newways to engage with people they
(12:36):
really want to like.
Let's go back to the discussionof their name the hot butcher,
that friendly, engaging,knowledgeable person.
They want to try to engage withmore people all the time.
So they try to do collabs.
They try to do a different workwith, like, cocktail rooms or
you know things like that.
So it's not just within thatscale of just brewery right
there.
They're working withrestaurants, they're working
(12:57):
with vendors to be able to dothings.
He actually said that initially, part of the reason why they
started distributing kind of alittle bit on a wider level was
mostly because they were tryingto just get into more festivals.
They wanted to get the beer outthere and more festivals get
the beer in more hands.
And you know, kind of like in away, like we do on the podcast,
where we always ask forfeedback and want people to do
(13:19):
it they wanted to get into thefestival to like, hey, this is
what we have, we're reallypassionate about it.
Like, are we on point here?
Do you like this, do you enjoythis?
You know, like, give us somefeedback.
You know like we want to talkabout it.
Speaker 2 (13:30):
And the more they did that, the more they started to
grow and started to expand andjust kind of somewhat took off
from there, so like growing byword of mouth you know,
networking old fashioned way, orboots on the ground or cans on
the ground, bringing cans withyou to drink, kind of that kind
of sounds like kind of that whatyou're explaining to me.
Speaker 1 (13:49):
So and there's still involved with festivals and
things like that, but it's a.
It's definitely something thatthat's kind of where it started.
You know what I mean.
They started obviously locallyin Chicago and try to kind of
grow it within that area, butthat's kind of where they
started to work without-of-state distributors to be
able to get into the festivalsin other areas to just see, like
all right, is Minnesota an areathat would like something like
(14:09):
this?
You know what I mean.
Like are our tastes similar?
You know what I mean.
Like do they like that?
Speaker 2 (14:14):
I would say yes.
I would answer that question asa yes.
So continue to bring your finequality beer to Minnesota.
We'll continue to drink it foryou.
We appreciate that.
Thank you very much.
Speaker 1 (14:23):
Absolutely so they initially.
I mean, obviously you want totry to grow and try to do
everything that you can, butinitially it was just all right.
We're just going to start local, we're going to try to get into
some of the festivals to kindof meet and engage people, and
because of that it started toexpand a lot more and now
they're up to 30 states andevery so often they are
(14:45):
distributed into other countriesas well.
They've worked with adistributor that the European
Union and the UK brew export iswhat the business is, and so
they work with them and it'lljust randomly, kind of
periodically, send it todifferent countries to kind of
taste test like would this playwell in Israel?
And so interesting, that's whathe said.
He's like it's just remarkableto kind of taste test like would
(15:06):
this play well in Israel?
And so that's what he said.
He's like it's just remarkableto all of a sudden see like our
little brewery from whatever, Imean not little brewery, but you
know like our little, smallbeginnings to what it is now.
And now we're in Canada, nowwe're in Israel and now it's in
the UK, and what kind offeedback you get from things
like that and the people thatyou know like it and if there's
(15:27):
a demand in different areas.
And so you know it's kind ofbecome more about the world.
But you know he's like theystarted working with Brew Export
and it's been just a fantasticpairing and it's been a lot of
fun to see kind of where theyend up and where it goes.
Speaker 2 (15:40):
Yeah, that would be interesting to see what kind of
feedback they're getting fromconsumers in other countries.
You know, because you knowother states United States have
different palates and differenttypes of drinking.
You know, when you go to acompletely different country and
they have completely differentfood and ingredients and things
not even associated with what wedrink here.
You know what comes to mindwhen you say that.
(16:00):
You know, in Las Vegas, if yougo to the Coca-Cola store, you
know, when you go up to thesecond floor you can actually
get a flight of Coca-Cola.
I don't remember if it's 12 or24, correct me if I'm wrong, but
all those Coca-Colas areCoca-Colas from different
countries.
What they market in thatcountry is Coca-Cola, and when
you go to drink, some of thoseCoca-Colas that we would think
(16:23):
would be coca-cola is notcoca-cola, but it's coca-cola in
that country.
Yeah, so it'd be interesting.
And there are vast differencesfrom our coca-cola classic here
to a coke in spain or israel.
You know, it might taste likeorange in spain, I don't
remember exactly, but they'resuper distinct.
I wonder what the beer drinkersthink about, you know, drinking
(16:45):
something from Chicago or theUnited States in another country
, or it's like Coke fromMcDonald's, the country of
McDonald's.
Right.
Speaker 1 (16:54):
Which there is actually a thing behind that.
Speaker 2 (16:57):
It's always refrigerated and it's in metal
tins.
Speaker 1 (17:00):
Yeah, that's one of the biggest things.
Instead of like the bladderbags or whatever, I actually
kind of learned that justrecently.
I was like I always thoughtthat it was different, but it's
kind of interesting to be ableto see what the difference is.
Speaker 2 (17:12):
I guess to a certain extent it's gold and they have
it in the metal containers.
Speaker 1 (17:16):
So let's see here when was I at Now.
I got to get back to my hotbutcher brewing here, mr Zimmer
here.
Hot butcher brewing here, mrzimmer here.
Uh, so, uh, they started in2014.
That's when they kind of goteverything off the ground as far
as like the idea and the nameand everything like that.
First beer sold in early 2015and it started to really kind of
catch some attention in 2016.
Speaker 2 (17:38):
We got one question, so they got it off the ground in
2014.
Was it it him and his wife?
Was it just him?
Was it a group of guys Like,how did?
Speaker 1 (17:46):
it.
He said it was kind of him withmaybe a couple people.
We didn't get too deep into,you know that specifics of who
is all involved at that point intime, more so just the brewery
of, you know kind of where theystarted.
But it sounded like there waskind of a small group of people
that was involved with thatinitial setup place.
(18:07):
They started as a kind ofcontract brewing with another
location.
So they set up actually brewingat another brewery.
They had their own area butthey didn't do the equipment.
Speaker 2 (18:19):
So similar to Microphone when they leased yeah
, perfect, yeah they did that.
Speaker 1 (18:24):
So initially it was a 15 barrel batch per month.
That's kind of where it started, so pretty decent barrel just
to be able to get going withthat.
But everybody that was doingthis you know all the people so
this is where I was mentioningthe group that was involved they
were all doing full-time jobs,so they were just doing this
basically on the side, just kindof for fun, like we'll see
where it goes and we'll do thething.
Speaker 2 (18:46):
Welcome to the Two Guys and Beer podcast folks.
Speaker 1 (18:52):
Exactly, that's you, Exactly, and so many times
that's kind of what it is.
So they did that initially, butthen they kind of got a little
bit bigger and it started kindof catching on, as I mentioned
about 2016, started to reallykind of ramp things up, and so
then they had to move to adifferent brewery and contract
with a different one to be ableto up their batches a fair
amount Bigger equipment, largerfacilities, up to a 90-barrel
batch and a 60-barrel batch perweek at that point so you
(19:16):
started at a 15-barrel per monthand now you're up to between
the combination about 150barrels per week in different
batch sizes and stuff.
Speaker 2 (19:23):
Some good growth there.
Speaker 1 (19:28):
Once they get kind of to that area about 2021, at the
end of 2021, they got their ownlocation and moved tanks and
everything into their own setup.
Downtown has a 15 barrel systemand they'll do batches of
between 7 and 30 barrels at atime and then bedford park has a
four vessel 30 barrel systeminto 60 and 90 barrel tanks for,
(19:48):
uh, different batches.
So definitely grew quite a bit,you know, over the course of
the years, and you know a lot offun to be able to see like how
much they've been able to dothat so actively growing the
business.
I did, I did ask him kind ofthe way that he explained it.
You know, like, okay, well, youknow we're getting into some
festivals, but you know we cankind of start local and we'll
just the festival to getfeedback and talk to different
(20:08):
people and just interact withpeople.
You know he's like it's beenkind of a not slow, but and I
did, I did kind of ask.
I mean, I'm sure it seems likea blink of an eye but at the
same time over the course of ahandful of years, like it's
almost, you know, 10 years nowsince they kind of hatched the
idea and really started gettinginto it and now it's grown to
what it is.
Now you know it's kind of moreof an organic growth rather than
(20:30):
just like starting with, allright, I'm going to put $5
million down and build thisgiant thing and all the stuff.
And so you know, I asked himlike do you you know for future
plans?
You know, are you thinking youknow kind of more of the organic
growth or you know, like youreally like you have plans or
specific things?
And you know he said like no,they're.
They're actively looking tocontinue growing as much as they
can and trying to be involvedwith a bunch of different things
(20:52):
, like I said before, lookingfor fun and easy ways to engage
with people, participate infestivals and find new accounts
in and out of Illinois, whetherit be restaurants or different
places to have it on draft,rather than just breweries or
just their own little thing orjust liquor stores.
They want to try to see ifit'll pair well with a pork chop
or a steak or just liquorstores.
You know what I mean.
They want to try to see if youknow people, will you know it'll
(21:13):
pair well with a pork chop or asteak, or you know something
like that.
I could go for a pork chopright now.
Speaker 2 (21:17):
I think a pork chop would sound great right now.
Speaker 1 (21:19):
Absolutely yeah, so that's kind of what they're, you
know, kind of working on asthey go.
He did say that the to be partof the community and giving
people a chance to be able tointeract, and you know it's
(21:42):
something that we've heard manytimes from different breweries
and kind of what their mantra isor what their background or
what their thought is is wantingto involve people and just have
that sense of community.
You know, working withdifferent breweries and working
with different organizations to,you know, just bring people
together.
So a lot of fun with that.
Speaker 2 (21:57):
It sounds like a great place.
I mean, he took the time for us, so that's really cool.
Yeah, we appreciate that.
Speaker 1 (22:02):
Absolutely so.
As I mentioned before, a lot ofthe beer names are usually
Chicago historical references.
So if you look on their website, as I mentioned just right on
the main page, it goes through awhole pile of different beers
that are there, but a lot ofthem make references to Chicago
mainstays.
One of them is a personal panpizza.
(22:22):
It's a Citroen Vic SecretHopped American Pale Ale.
It's here.
They got all directions at once.
I want the beef there is.
There is a triple ipa that Ireally liked, a triple snorkel
squad, triple snorkel squad andthat's a triple ipa.
But you know, I mean kind ofbased with the old chicago fire
(22:45):
and that's one of the thingsthat they also do is they have a
lot of artwork.
You know, if you look at theirwebsite at a hot butchercom,
they have, as I mentioned, allof the labels you know kind of
listed right there as far aswhat they make or what they have
, and the artwork is absolutelyincredible.
If you click on any of themyou'll go into and it'll talk a
little bit about.
(23:05):
You know, this is a secretsnacks.
It's a double India pale ale,8.0 ABV, what the hops are
involved with that when it waslast canned, and then the label
artwork, so they actuallyhighlight the artist to make
sure that you know there's somecredit given with that as well.
Yeah, that's awesome.
So it's kind of fun to be ableto see that.
And you know that's what theysaid is they want to try to make
(23:27):
sure to give people give back,even on things like that.
You know what I mean.
Like give credit where creditis due, but the artwork is just
absolutely incredible for somany of these different things
and we've talked about thatbefore with the labels, like you
know, like coming up with theidea for labels and you know
what you're going to call beersand stuff like that and that's
theirs is to kind of give a lotof nods to historical things
(23:47):
around Chicago and be able to bestuck with that.
Speaker 2 (23:50):
You know the artwork that we talked about, the labels
and the names.
You know as a consumer.
When you're in a liquor storelooking for some craft beer,
that's what really draws yourattention right away is the name
the label first and then thename.
So that's really key.
I think that they give somerecognition to the artists and
the labels and stuff like thatDefinitely works out great that
(24:12):
way.
I think that's really awesomethat they actually do that.
So, because that really is whatsucks.
I don't.
I'm in the liquor store buyinga craft beer.
It's the art on the can thatreally sucks me into.
Oh, let me check with that out.
Then I read the name and if itsounds cool, I'm like, yeah,
grab a case that and let's bringit to andy and let's go there
we go another episode of twoguys and and Beer and that's.
Speaker 1 (24:31):
I'm kind of the same way.
I mean there's so many beerswhere it's I mean, they have
their own labels and they, youknow, have their own thing, but
it's their name forward.
You know what I mean and that'swhat's really highlighted.
But what's kind of interestingwith them is, you know, you look
at their label, the biggestthing that shows up is the
artwork and the name of the beer.
But the logo for the actualbrewery is not hidden, but it's
(24:52):
on the back, you know, with theuh, the UBC code, and you know
it's not, it's in a differentspot.
You know what I mean.
You'd think that you know a lotof places put it.
You know that's their thing.
They want that name recognition.
But he even said that.
You know we want to highlightthat artwork and hey, this is
going to be a hot butcher typeof beer because they like the
artwork and things like that.
(25:14):
They want to have that kind ofcool vibe, like you're saying,
sure, look for something thatwould be kind of fun, that you
want to be around and want to beinvolved in.
Speaker 2 (25:20):
Well, how about this as an idea this is an idea for
you, jeremiah for hot butcher?
Maybe there's a brewery inChicago that already has it.
I don't really know, but Idon't really know.
But since you're referencingChicago and the history of
Chicago, what about the mobscene in Chicago?
What if Hot Butcher had a lineof beer that was like the mob
scene, with some different mobcharacters and stuff?
(25:40):
I don't know how that wouldincorporate.
I don't know if any brewerieshave that out there, but that's
the first thing I thought of.
You were talking to himbringing him up.
Historical Chicago.
The first thing that came to mymind I don't know why was
historical crime, mob figures,because they would come up to
Minneapolis too.
You know they'd run back andforth between the two cities,
but I thought that might be acool line of beer to have, maybe
(26:01):
as some sort of mob, hotbutcher mob line of some sort.
Maybe.
Speaker 1 (26:11):
Yeah, I mean I guess it's not necessarily mob-related
, but we referenced, you know,kind of being involved in the
community and you know Chicagohistorical things.
One of the ones that they'vehad recently also is a nod to,
if you're familiar with WGN oranybody that's broadcast on
there.
Tom Skilling was a longtimeweatherman that was there after
45 years was retiring and sothey created a brew for that,
(26:33):
the Tom freaking Skilling beer,oh cool, which apparently the
WGS morning show did kind of alittle bit of a skit based on
him or whatever, and they kindof made it a little nod to that
and a nod to a Tom Skilling.
So they thought it was kind ofa cool type of deal and they
said that it sold out very fast.
Speaker 2 (26:52):
So it was kind of a cool type of deal and they said
that it sold out very fast.
That's cool.
Speaker 1 (26:55):
It was kind of a cool thing but definitely a fun deal
.
Hundreds of cases sold outwithin days, perfect, that's
what they said on there.
So kind of a fun thing thatthey did, kind of giving a nod
to a little bit of a locallegend there.
So a lot of fun stuff that theygot going on and I highly
recommend you know, checking itout, try to find it.
(27:15):
If you go to their website,they do have a location where
you can do a finder beer so youcan be able to find out, as far
as you know, whether it be at acertain liquor stores or certain
restaurants or things like that.
There's a whole segment ofoutside of illinois.
So minnesota is listed on there, obviously, because that's
(27:37):
where I got.
It was in rochester.
This is at uh, I believe it wasjack's bottle shop.
I have to double check that.
That's what it was, but Ibelieve that it was jack's
bottle shop down in rochester.
Um, great place to be able togo.
I think I've talked about it acouple of times and and I'm
going to keep talking about itbecause you know what it's good.
Speaker 2 (27:55):
Any place it's good.
Yeah, any liquor store thatpushes craft beer and that's
what kind of prominently theyhave, that's the place to go.
You know for sure, and that'sjust an awesome place.
Speaker 1 (28:07):
Yeah, so it's just a fun spot.
They have good stuff to be ableto pick from.
They have craft beer everywherein that location and, yeah, I
want to thank them also for kindof putting us on this
particular brew.
So I made sure to mention thatalso to Jeremiah when I was
talking to him that it was themthat they said that they were
(28:28):
highly impressed and wanted tohighlight that.
Know, highlight that one.
You know they thought it wasgood.
Jack's Bottle Shop is what itis.
So Jack's Bottle Shop inRochester is what it is, on 6th
Street Northwest.
So I want to thank them forkind of putting us on this and,
you know, just giving us thatidea to be able to go there.
So I'm assuming it's probablyin multiple locations, but um
(28:51):
for sure you can find it thererochester.
I gotta believe you might beable to get it, even if you
request it at the the dabblerdepot in st paul.
Speaker 2 (28:59):
I've talked about that place a couple of times too
so and total wine is anothergood place too.
I know it's called total wine,but if you walk into there they
have every craft beer you canimagine by style, by country, by
this, by that.
There's a one store I've seen,like the old, old-fashioned
libraries, when you get on theladder that's on the track and
(29:19):
it slides down and you actuallygo up and there's beer that high
up and I get and pull it down.
So I wouldn't be surprised tofind, uh, some hot butcher there
at total wine and spirits andthere, I think two locations in
Minnesota.
Speaker 1 (29:34):
Yeah, it's definitely likely that it would probably
be at that.
But, yeah, I want to thankJeremiah Zimmer for being able
to take the time and, you know,spend a little bit of a chance
to be able to chat about thingsa little bit and give us some
information and some backgroundof it.
And, you know, whatever isthere now is you go back again
next week, you'll be able tofind between two and six
(29:56):
different types of beers thatare just there.
So they have quite the rotationthat they got and they got.
They are trying to rotatethrough and be able to uh sling
out the door if you will.
Speaker 2 (30:06):
So, but uh, sweet home is what we have for the
particular episode today sweethome by hot Hot Butcher over
there in Illinois.
Thanks, jeremiah, I appreciateyour time, even though I didn't
get a chance to chat with you,but I appreciate your time
helping out our podcast here.
Go get yourself some Sweet Home, it's good beer.
Speaker 1 (30:23):
Absolutely.
So that's kind of the long andthe short there of Hot Butcher
for the world.
What else you got?
I think you were sayingsomething about you had some
Chicago content.
Speaker 2 (30:34):
Yeah, kind of it.
Just I thought we better talkabout this, since the whole
sports world is talking aboutthis.
You know now that we're gettingon to our bar banter part of
the episode here where after youhave a beer you just banter
about whatever.
But I kind of want to talkabout the WNBA a little bit here
, which is kind of crazy that wewant to talk about it.
(30:55):
Been around a long time Doesn'ttypically generate a ton of
excitement, even though they areskilled players, very
fundamentally sound, veryfundamentally skilled.
I've attended a few games.
I went to Game 7 of theMinnesota Lynx Los Angeles
Sparks Finals which we lost thatparticular championship, dang
Sparks.
So I just kind of want to bringit up a little bit because you
(31:16):
know you got Angel Reese.
You know that rookie over thereand plays for the Chicago Sky.
She's not afraid to say words,she's not afraid to say anything
.
And of course you know the bigCaitlin Kirk how she's turned
into some controversial figure.
It's just mind baffling.
I kind of wanted your take onit here.
I I think she's been a greatambassador for the WNBA.
(31:37):
Like she's brought moreexcitement to the WNBA than
probably anybody in the historyof the WNBA.
Any games she's playing I wasjust looking at the attendance
records 18, 20,000,.
Any game she's not in five6,000.
And she is taking so much heaton all social media on how the
WNBA is racist in some way andthey're catering to her because
(32:00):
she's white or they're playingher on national TV.
Well, she's super skilled.
If you look at her stats onsocial media I just saw the
other day like the top 10rookies this year she's like
number eight.
That's not even possible.
She's literally outstattingeverybody in every category, up
to number one.
Like I don't know what's goingon.
Like what the big deal is like.
(32:22):
Let's get more notoriety to thewmba so they can showcase their
skills.
Speaker 1 (32:27):
Like that's what they need yeah, and I think that
that's you know.
I mean, if you're asking myopinion, I think that that's one
of the things that and I'veheard some of that stuff too and
you could go ahead and make acase for whatever kind of idea
you want to get at, but theawmba has done a really good job
trying to market everybodymultiple multiple different
(32:49):
players over the course of theyears, whether it be l Lisa
Leslie back in the day Now, Ican't remember her name Cheryl
Swoops.
Speaker 2 (32:56):
D'Amica Ketchings.
Speaker 1 (33:00):
Maya Moore.
Speaker 2 (33:01):
Simone Augustus Katie Smith.
Of course, now I'm naming offLynx players.
Speaker 1 (33:06):
Right Sue Bird.
Speaker 2 (33:08):
And I'm trying to think of.
Speaker 1 (33:09):
There's the one that she just retired, but she's been
even on the TNT broadcast forNBA stuff, candice Parker.
Candice Parker, incrediblytalented like and it's going to
be weird to say photogenic, andhas like a good personality for
that type of thing, and sothat's something that you can
(33:29):
kind of latch to and be able totry to expand within, and what
Kaitlyn Clark is doing isbasically the exact same thing.
I don't think that she'snecessarily asking for any of
this.
I don't think so either.
That's just what's happeningand it kind of was coming along
at the right time for just, Iguess, women's sports in general
.
We've seen an explosion offollowing, especially with the
(33:50):
NCAA tournament.
With the last couple of yearsin the NCAA women's tournament I
went out of my way to go andfind a bar or go find a place to
be able to watch it.
Yeah, I sought it out.
I've never really done thatbefore on that site and I did it
more for that than the men'stournament this year by far.
You get somebody that you cankind of attach to that for
(34:13):
whatever reason that anybody has.
You know that, whether they'rejust a good ambassador or
they're just an incredibletalent, when you see somebody
that's just like a generationaltalent at something, you look at
people like a Steph Curry, Iguess with basketball Michael
Jordan you look at like a TigerWoods when he was at the top of
his game.
You know golf right now.
I mean they do have ScottyScheffler, but they don't have
(34:35):
somebody.
Scheffler might turn into that,but they don't have somebody.
That's that generational talentthat people are like seeking
out watching golf right now.
Right, and that's At Tiger theywere, because you have somebody
like that and that's.
Speaker 2 (34:44):
Caitlin Clark right now.
She was by far the best collegebasketball player in the
country last year and AngelReese was not far behind.
You know they had a greatrivalry.
Speaker 1 (34:56):
To me.
Speaker 2 (34:56):
I likened their rivalry because Angel Reese won
it the previous year.
Speaker 1 (35:00):
You know, Caitlyn Clark.
Speaker 2 (35:01):
They didn't win the title.
Heck, I don't even remember.
That's terrible of me.
Yeah, they didn't win the title, but they beat Angel Reese.
Speaker 1 (35:09):
Yeah, in the Final Four.
Speaker 2 (35:13):
What I liken the Angel Reese-Caitlin Clark
competition or competitivenessbetween the two.
I think it's great.
I think it's good for women'sbasketball.
I love the Angel Reese talks.
They're both outstandingplayers.
It kind of reminds me of theMagic Johnson-Larry.
Bird of the NBA in the 80searly 90s.
That's exactly what the WNBAneeds is Angel Reese and Kalen
Clark to shine that spotlight onthat sport and get it going
(35:37):
Absolutely, and I think thatthat's why people are going
after her.
Speaker 1 (35:41):
I just don't understand.
I mean, I think that part ofthat is just it's the nature of
the beast when you become thatpopular and that big and you're
a rookie and you haven't'tplayed any minutes in the WNBA.
Speaker 2 (35:52):
Those WNBA players are pretty sound.
Oh, absolutely, they're awesome.
They're no joke.
I mean, look at, kaitlin Clarkgot left off the USA Olympic
team.
That doesn't bother me.
Kaitlin Clark is an extremelygood basketball player, but
those people that are on galsthat are on the WNBA Olympic
team are super good.
(36:13):
That team is super deep.
If Kaitlyn Clark got selectedto play, she'd be lucky to play
a couple minutes a game.
Speaker 1 (36:20):
It wouldn't be too dissimilar from the Dream Team
in 1991 when Christian Lager wason there One of the best
college basketball players ofall time he barely got off the
bench.
It Wouldn't have been.
Speaker 2 (36:32):
It's the same thing.
So the fact that she didn't getselected doesn't bother me one,
but she'll be on there foryears to come, you know.
Speaker 1 (36:38):
And I think that I think potentially they I could
have seen them selecting her butlike you said, I don't know
that she would have played.
A ton would have been a geteyeballs on it type of selection
.
But knowing that she wouldn'tplay that much, they probably
don't want to have that negativetype of vibe to it.
You know what I mean, becausepeople would tune in to watch
(36:59):
her and if she doesn't play thenthey'd be mad about it.
But I do completely agree she'sgoing to be a phenomenal talent.
She's going to be amazing, butas a rookie you can even tell
like right now she's starting tobreak through it a little bit,
but she's learning to play atthat next level.
It doesn't matter who you arewhen you take that next step.
Michael Jordan he had his flashmoments, but he also kind of
(37:20):
struggled as a rookie.
Everybody does.
That's just part of thatgrowing process.
You're still kind of young,kind of immature.
You're not as refined as them.
You were just the best at yourposition with a lot of people
that were really good, and nowyou're going to be jumping into
a pool where everybody's amazing.
Speaker 2 (37:38):
Super good.
Yeah, can you imagine AngelReese and Caitlin Clark on the
same basketball team in the nextOlympics?
Speaker 1 (37:46):
It'd be fun.
Speaker 2 (37:46):
Good luck to the rest of the world For women's
basketball.
You're going to do nothing.
I'm sorry You're just not doinganything.
Then you throw in I don't evenknow the name now that rookie
the Lynx have is playing reallywell.
I can't think of her name rightnow.
Speaker 1 (38:02):
I know Nafisha Collier, but there's a different
.
Speaker 2 (38:06):
I think she's native, isn't she?
Speaker 1 (38:08):
I thought she was like her center or power forward
?
Speaker 2 (38:11):
Heck, I don't remember.
I'm terrible.
I should know better than that.
Speaker 1 (38:15):
Did you know that Katie Smith is an associate head
coach?
I did not know that For theLynx.
Speaker 2 (38:20):
Yeah, really Didn't know that.
Looks like I ought to brush upmore on my Lynx trivia.
Speaker 1 (38:24):
There you go, trying to bring up the old roster here.
Internet's a little bit slowwhen I'm running off with my
phone.
Forgot to change it back overbefore we started.
But I guess to a certain extent, even beyond anything like that
, as far as what you're sayingabout the development and things
like that, she's the type ofplayer that she's going to bring
(38:47):
what she's going to bring tothe table.
I like the fact that shedoesn't really have a whine
about things kind of attitudeand she's not shying away from
anything at all Not at all.
But at the same time, to yourpoint, your exact point, you
nailed it right on the head.
There are teams that typicallydon't play at an NBA stadium.
They just don't.
(39:07):
That's just there.
That's what they're doing.
You look at, even like the PWHL, not everybody's playing at an
XL energy center, they'replaying at college campuses,
things like that Cause if youonly have 4,000 people showing
up in a 20,000 seat arena, itseems completely dead.
But if you put 4,000 people ina 5,000 seat arena, then it's
packed and it's boisterous andit's fun and it's cool and you
(39:28):
want to get more people to go.
You can grow from there andthat's how you basically develop
things like that.
Right now, with Caitlin Clarkeverywhere that she is, they're
having to move the games to theNBA arenas or college arenas
that are of a larger size,because that's how many tickets
they're able to sell at even ahigher price, and that's
allowing the NBA or the WNBA tobe able to do flights and all
(39:51):
sorts of different things.
You know what I mean?
They they would always just dolike commercial flying or their
own flying, or flying just likeus Right, yeah.
Speaker 2 (39:59):
Now they're doing chartering flights, yeah.
Speaker 1 (40:01):
And that's such a huge thing to be able to do when
you have the ability to havesomething like that.
And that's stuff that she'sbringing to the table, that some
people that just are notwrapping their head around or
they're not, I don't know if Iwant to say not respecting, but
it's, they're just not allowingthat to be a thing.
It's, it's kind of crazy thatthey're not doing that.
(40:23):
But at the same time, I don'tknow, you got to kind of let her
be her, but you notice alsothat all of this stuff is
happening.
You don't see her out therelike complaining about this or
whatever.
You'll see everybody talkingabout like, oh my god, they
should have done this.
Or people are like taking shotsagainst her and, you know,
trying to knock her down andlike being too aggressive, and
(40:45):
at least I haven't noticed it.
Speaker 2 (40:46):
Maybe I'm paying enough attention, but if it's
too aggressive, there there wasa couple of plays that were, of
course, were all over socialmedia and ESPN, or getting body
checked a couple of times.
Yeah, it bothered me a littlebit, but then I got thinking,
you know, that reminds me of 80sbasketball.
You got some hot shot rookiecoming in and those veterans
they're going to knock youaround a few times.
(41:08):
So that's just kind of agrowing process, a learning
curve.
You have to earn the respectyou sure do.
Speaker 1 (41:14):
Yep, and that's something.
I think that she's kind oftaking that on head on and just
from a standpoint of what hasshe done for the game and things
like that.
We're talking about it here on abeer podcast right we're
talking about her and thesituations and everything like
that.
Don't get me wrong.
I love the links.
(41:35):
I will honestly admit that Idon't follow them, probably as
much as I probably could.
I do look at the box scoresevery so often.
I know a couple of players thatare on the team.
I know that they've kind ofstruggled the last couple of
years, but they're one of thebest teams in WNBA this year,
for sure between Nafisha Collierand Kayla McBride.
Speaker 2 (41:50):
Their defense is on point this year.
Holy cow, it has been stellar.
Good luck to the rest of theWNBA man.
Speaker 1 (41:56):
Absolutely, and so it's been a lot of fun to be
able to kind of do that.
But at the same time, last yearat this time I don't think we
were recording at that point,but we're not having
conversations about alright, sothe WNBA playoffs are coming up
this week.
You know like we're not doinganything like that, it's just
(42:16):
it's bringing that notoriety andeverybody's talking about it.
And if everybody's talkingabout it, advertisers are like
wait, hold on, they're talkingabout that.
They're talking about the thingwe should hitch our ride to
some of this stuff.
Speaker 2 (42:25):
Right and the endorsements she's received.
Speaker 1 (42:28):
Yeah, and that's what builds everything for you.
You know just everything.
The more people are talkingabout something, the more don't
want to make.
It seem like everything comesback to money, but the more that
happens, the more money you canget in the stadium and then you
can improve some of the thingsthat they want to be able to,
like the chartered flights.
Even just something minor likethat you can start to change the
(42:49):
conversation about all right,your contract's not going to be
$60,000.
Right, maybe we can start totry to work contracts up a
little bit Exactly, and that'sI'm glad that you brought it up
and you compared it to Bird andMagic in the 80s, because it
really is a lot like that.
And that was at a time when theWNBA or the actual NBA, not
WNBA the NBA was kind ofstruggling.
Speaker 2 (43:14):
They were in a tough part, it was kind of on a
downhill slope there.
Speaker 1 (43:16):
It was not in a good spot.
And then that all of a suddenattached things.
People were like I want to seethis.
We got Showtime and we got thiswhite guy from Indiana that's
doing all sorts of crazy stuff.
It just became a wholedifferent level of interest.
That pushed things up.
And you look at where the NBAis now.
They kind of stood on thoseshoulders to be able to get
(43:37):
there.
You know it obviously helped toget some.
You know hotshot young rookiefrom North Carolina.
That definitely helped, but hetook some shots when he was a
rookie too.
Speaker 2 (43:45):
You know he wasn't.
I mean, he was a goodbasketball player initially in
the NBA, but didn't really doanything.
It didn't take until the late80s, early 90s when he started
having success in the NBA as ateam.
So individually, of course, hewas rocking right off the bat,
but it didn't translate to teamsuccess.
But it brought more eyes on thesport.
Speaker 1 (44:05):
And more eyes are going to be better.
It doesn't matter.
You're talking about one way orthe other, even if it's, I
guess, to a certain extent,negative, as long as it's not
too negative for too long.
Any attention is better than noattention.
And so I don't know.
I think that it's amazing.
I think that she, you know,probably isn't getting as much
respect as she probably shouldbe, but at the same time, I know
(44:26):
where people, I understandwhere people are coming from.
Not that it's okay, becauseit's not, but I get it Like what
has she done?
She's proven nothing and theFever are terrible.
Yeah, they are terrible, butthey were terrible before.
That's why they had the numberone pick.
It's not like they did thenumber one pick and then drafted
about seven other people tojust completely change their
team.
It's going to be kind of amulti-year process with them,
(44:48):
but at the same time, there's achance that in the next off
season or two, you're going tosee a couple of people be like
maybe we should go play for.
Indiana.
She might, she might be ontosomething.
I mean you see that all overthe place.
You've seen that with Sue birdout in Seattle.
You've seen it with CandaceParker.
You know whether she was movingaround or whether people were
kind of going there.
You've seen it with otherplayers.
(45:09):
Not that it's quite as much ofthe contract jumping and teep
hopping like in the NBA.
It's still kind of happening alittle bit.
But at the same time there'ssome interest.
You know what I mean.
Some people may be like I'mgoing to knock her down, I'm
going to make sure she earns it,but at the same time I wouldn't
mind being on the wing overthere just sitting there.
You know how much I couldprobably pocket a few extra
(45:35):
dollars if I'm on a team that ison national television 40 times
a year and playing to 20,000people.
I think I could probably makethat work for my life.
You know what I mean.
You're going to see some ofthat in a couple of years.
You know that team's probablygoing to look completely
different and probably be areally dang good team.
Mostly just because of her andthe attention that she brings.
Speaker 2 (45:58):
Yeah, I agree with that completely.
And to more of what she's done.
She's played really well so farin the WNBA.
You know she didn't get anyrest.
She just played 40-some NCAAgames in college and played in a
national title game what twoweeks off and now she's playing
in professional women'sbasketball in the WNBA.
Speaker 1 (46:15):
So that rookie year is just brutal for the WNBA and
then to come into like peopletrying to knock you down.
You're already like your legsare rubber to begin with, Right?
Not that we know anything aboutthat.
Speaker 2 (46:27):
No, no, not at all.
Yeah, no, I just wanted yourtake on it.
It seems like some of theattention has been kind of
negative and I can't reallyfigure out why.
I mean I get maybe somejealousy factor there.
I've heard some race thingthere where she's white so
they're going to push her.
I sure hope that's not the case.
I love to see a rivalry betweenAngel Reese and Kaitlin Clark.
(46:49):
You know Larry Bird, magicJohnson, so I hope it's there.
Yeah, I think the NBA is goingin the right direction for sure
with those two gals.
Speaker 1 (46:58):
I absolutely agree, you know, and it's just going to
build over time and I thinkthat that's a great thing for
the sport.
You know what I mean.
I think that that's fantasticand I think that it'll
definitely be a positive thingfor what they got going on.
So, but yeah, it's, I don'tknow, it's amazing, you know,
like, even from that standpointyou had mentioned that it's kind
of like some jealousy.
I think that there's a littlebit about it and I think that
(47:20):
there's almost a little bit oftrying to think of the word for
it, but it's more of a well, butwe've been here.
Speaker 2 (47:28):
And we've done it.
Yeah, we've been here.
Yeah, this is.
Speaker 1 (47:31):
We built this.
Yeah, this isn't new.
Like she's just showing up now,coming in.
Yeah, you know why is everybodylike latching to her when we've
had some superstars right overhere that have been absolutely
incredible and are just as good.
Speaker 2 (47:44):
Yeah, you know, like, come on, maya Moore.
Speaker 1 (47:51):
Mm-hmm, kelsey.
I don't know why kelsey plumisn't a bigger thing.
Sure you know what I mean.
And they had the um.
Now I'm failing to remember thename and it's gonna drive me
nuts, but uh, they just had thein the nba all-star game.
They had the three-pointshooting contest.
They had the contest, but thenthey had like the special one,
right steph curry and yeah, theydidn't.
Speaker 2 (48:05):
They have a wmba player.
Teammates, didn't they doteammates you would?
Speaker 1 (48:08):
know it was just the two of them.
Speaker 2 (48:10):
Oh, okay, got it.
Speaker 1 (48:12):
What was her name?
Now?
She's in a commercial right nowtoo.
Yeah, I just don't remember.
Speaker 2 (48:19):
I remember that story , but I don't remember Sabrina
Ionescu.
Speaker 1 (48:22):
Perfect Ionescu.
I probably got it wrong eitherway.
But yeah, stephen Curry andSabrina Ionescu did kind of
their own little battle and Iwould assume that Kaitlin Clark
will probably be involved inthat point in time, since she's
kind of like Stephen Curryshooting from the logo, like I'm
sure she'll probably beinvolved with that same thing.
But you know, it's a cool thingto be able to see some of that
(48:43):
crossover.
But that's where some of thatis.
We've had Sabrina now for acouple of years, was one of the
best college players of all timebefore Caitlin Clark came along
, obviously Right and reallykind of set a different tone and
now is in the WNBA.
And why haven't people latchedon to her necessarily?
Speaker 2 (49:00):
Or was it promotion?
Or was it advertising.
Speaker 1 (49:02):
Or was it the marketing?
Yeah, sure, yeah, and you knowit kind of is what it is.
I believe Sabrina Ionescu wentlike Oregon or something, and so
I don't know if it's a Pac-12issue, you know, or Pac-2 issue,
whatever it is now, but likekind of that West Coast issue,
you know what I mean, justbecause of like media markets
and things like that Not thatKate and Clark is so much more
(49:23):
East.
Yeah, it's kind of still a smalldeal, but it's, I don't know.
I wish I had a better idea ofwhy it was.
But it's just, you get thatright person at that right time
that you can really kind oflatch onto.
And when everybody does, orwhen enough people do, then
everybody does.
And you know it's not to takeanything away from somebody like
Ionescu or Candace Parker orMaya Moore.
(49:45):
You name your WNBA superstar,but it's, you just have to ride
that as much as you can.
You know what I mean Be thankfulthat it's somebody.
You know what I mean.
Yeah, it may not be you andthat sucks.
I'm sorry for whatever it isand maybe you should have been
treated better or glorified moreor whatever you want to say,
but it's there for somebody andit's going to improve the state
(50:07):
of everything for your entireleague, so have fun with it.
But yes, I do completely agree.
I think a little spat betweenthe two of them, which I don't
even know that it necessarilyexists, because they both kind
of downplayed it after thechampionship game but at the
same time having a little bit ofsass going back and forth.
Speaker 2 (50:27):
Yeah, fire it up a little bit, ladies.
Come on, let's go.
Speaker 1 (50:30):
I think it's good for everything.
You know what I mean.
You get those clips out onTikTok and all the different
social media platforms andpeople talk about it and again
more people talking about it isalways a good thing.
Speaker 2 (50:41):
You could almost liken this to NASCAR from the
70s, early 80s, if I remember.
I'm a NASCAR fan, I know.
I know we can talk about thatall the time, but in the late
70s, early 80s now I don'tremember the driver one of the
first televised races, one ofthe drivers took a swing and
punched another driver.
Well, what did that do fornascar?
Just immediately ramped it upbecause there's people punching
(51:04):
each other, you know.
So, right, that could be likeyou're saying the wmba, let's
get it going with a littlerivalry between the two and amp
it up a little bit.
Speaker 1 (51:15):
Yeah yeah, don't punch each other.
Yeah, don't punch each other.
But it was kind of fun to watchthem kind of like taunt back
and forth just a little bitabout what they're doing.
A little friendly rivalry isnot bad for anything.
You know what I mean.
If it's more competitive, it'salways going to be better, I
agree 100%.
So, but yeah, and if CaitlinClark, if you want to come on
the podcast sometime, angelReese, if you want to be on here
(51:37):
too, that'd be cool too.
Speaker 2 (51:39):
Right, we're open.
The schedule's open for youguys.
Exactly, I don't know if or wecan get you some hot butcher
sweet home, there we go,featured, right in Chicago.
Speaker 1 (51:55):
Well, I want to make sure to thank once again
Jeremiah Zimmer from Hot Butcherfor the World for taking time
out of his schedule.
He's got a lot going on.
So I'm sure you know like weemail back a couple of times
trying to be able to find time,back a couple of times trying to
be able to find time, and youknow I appreciate him making the
time to be able to uh, you know, be a part of uh the broadcast
and be able to help kind of giveus some insight into what they
(52:16):
got going on there.
I can't say enough about that.
It's very kind of him to beable to do that.
Thanks for sean uh being hereonce again and uh celebrating
the classic beer podcast.
You.
All right and welcome in everybody here.
Once again to the Two Guys BeerPodcast Studio here in lovely
Minnesota.
I'm glad you could join us foryet another broadcast.
Andy Beckstrom, sean Field onceagain back at it in the lab, as
the kids say.
I don't really like that phrase.
I feel like it's maybe overusedor improperly used, maybe.
Speaker 2 (00:35):
Yeah, I think improperly used.
I don't know if this could be abeer lab or dissecting beer
with our palate.
Yeah, it's true.
Does that even make sense?
That doesn't sound like itmakes sense.
Speaker 1 (00:47):
I'm down, I'll follow .
Speaker 2 (00:48):
Whatever, After a couple of years I'm sure it'll
make a lot of sense.
Speaker 1 (00:53):
Yeah, we'll probably come up with a better
description, maybe later on, forsure, after the beer, for sure.
Speaker 2 (00:58):
And you haven't noticed everybody, our wonderful
brick wall from our masonryskills, our nice new logo in
between us there.
Let us know what you think ofthat.
Speaker 1 (01:06):
And a new addition to the to the program.
So, yeah, again, give usfeedback on anything.
You know we say it pretty muchevery single time, but you know
the old like share, subscribe,everything like that.
But you know, comment, give usfeedback, recommend a us some
beer?
Very good, yeah, go ahead andsend it to us.
But yeah, just give us an ideaof something you want to be able
to see and we'll do our best totry to be able to put it on the
(01:29):
broadcast and be able to kindof do a little research and talk
with some people and get someinformation about whatever
brewery it is.
Speaker 2 (01:37):
And speaking of talking with people on this
specific episode here from HotButcher, andy got to actually
interview the owner of thebrewery.
What about an hour-ish or so?
Yeah, with a whole bunch ofquestions.
Speaker 1 (01:49):
Got a chance to reach out.
You know we generally do try toreach out, but not everybody,
whether it be time or theyprobably get a lot of media
requests or things like that.
I don't blame anybody for notbeing able to reply or anything
like that, but talked for alittle while with Jeremiah
(02:10):
Zimmer earlier today.
Hop Butcher for the World isthe beer that we're doing today,
and if you see the two cans wehave out there, one has the logo
or the art label for the beeritself, but then you'll notice
that the Hop Butcher for theWorld logo is actually on the
back of the beer.
So we'll talk a little bit moreabout that a little bit later.
Some of the notes that we havefrom the conversation that we
had with Jeremiah Zimmer andfirst and foremost I want to
thank him for being able to takethe time out to be able to chat
(02:33):
with, chat with me a little bitand give me kind of some
background and some history andjust some fun fact type of stuff
that they got going on downthere, so kind of a cool deal
that has something like that.
So just so that everybody'saware, we've had now a couple of
them, but it's from kind of theChicagoland area.
They have a Chicago brewerystore and taproom on Lincoln
(02:56):
Avenue and then they also have aretail store as well.
So they got a couple ofdifferent places you can be able
to be able to get that forwherever you're looking to be
able to go to their actuallocation.
So they're in a couple ofdifferent places but it's kind
of a cool deal when they wentfrom something pretty small and
again we'll talk a little bitabout that, but we'll kind of
(03:19):
work on that as we go throughhere and talk about where
they're at.
The other one is the BedfordPark area on the other one.
So a little bit different kindof deals and a fun deal to be
able to go and check out what'sgoing on there.
So first and foremost, justkind of like a little bit of
some basic stuff about them.
(03:41):
See if I can get to the Aboutpage here.
So the Hop Butcher for theWorld.
You know what I'm getting aheadof myself.
Slow down, hold it on, bring itback.
We haven't even hit the highpoint yet.
Speaker 2 (03:54):
We got to open it up.
I even forgot about that.
Speaker 1 (04:02):
How I forget about that, because that's the key.
That's the key to every episode.
It should almost be just rightoff the top.
Speaker 2 (04:07):
Such a gorgeous sound and this is the whole reason we
do this show is just to try anddrink beer.
Who doesn't like to drink beer?
Speaker 1 (04:14):
So this is an IPA Citra, eldorado and Muteca.
I'm probably mispronouncingthat wrong, so I apologize, mr
Zimmer, for mispronouncing thatone.
But M-O-T-U-E-K-A, all of thosehops involved with that, it's a
6.5%.
It is a pint, so a full-sizeguy Appears to be ripe, tropical
(04:39):
, pleasant pine and fresh citrustype of tasting notes that they
talk about on the can as well,you can definitely smell the
pine and citrus in it when youtake a smell of it.
Speaker 2 (04:48):
A little bit hoppy, not too bad Mostly I smell
mostly just kind of pine andcitrus when I smell it.
Speaker 1 (04:55):
When I first opened it I got a little bit of aroma
of hops, but now that it'sbreathed a little bit, yeah,
it's kind of mellowed out,almost even aromatically.
If you will, it does, yes,breathe a little bit.
Yeah, it's.
It's kind of mellowed out,almost even aromatically.
If you will, it does, yes,that's pretty solid, though.
I do like that.
I like that.
It's not not real heavy hop but, uh, definitely a very, very
solid beer.
I like that one a lot yeah,it's.
Speaker 2 (05:16):
It's crisp too for ipa.
It is a crisp ipa.
Yeah, it drinks pretty easy,it's smooth.
You know, I'd like to say onour lawnmower scale this one.
I would probably drink a coupleof these on a lawnmower scale
because it's light and smoothfor an IPA and for the hop
flavor.
Yeah, because it's light andsmooth and even crisp.
It kind of drinks like a lagerto an extent, which, of course,
(05:39):
is what you prefer when you'resweating on the lawnmower
admiring your work.
You want some little crisp,clean, refreshing, and I think
is for an ipa, I think, uh,jeremiah hit it on the head with
this for sure absolutely.
Speaker 1 (05:51):
Yeah, I think this would probably be.
Uh well, I mean, I guess itdepends on how much of my lawn
I'm mowing, if I'm mowing whatI'm currently mowing, or if I'm
mowing what I normally mow.
If I'm mowing what I normallymow, probably about a, a
two-pounder, but for what I'mcurrently mowing, probably about
five.
We hosted for those that aren'taware, we hosted a 50th wedding
(06:13):
anniversary for the in-lawsthis last weekend.
Speaker 2 (06:16):
Congratulations to them.
Speaker 1 (06:17):
Yeah, absolutely Congratulations out to Dean and
Cordia.
Many, many years and kind oflive out in the country on a
farm and spend some time tryingto, you know, get everything
kind of cleaned up and you knowpainted some stuff and you know
you got all the family comingover so you got to make
everything you know look betterthan it ever has and everything
like that, which is good.
Speaker 2 (06:35):
Spruce it up.
Speaker 1 (06:36):
But in part of that process we also had to make some
additional areas for parkingand some additional areas kind
of cut out to try to cut backsome of the mosquitoes and
things like that.
So we'd have like three ridinglawnmowers out here like buzzing
around all over the place.
So I'm probably cutting abouttwice as much as what.
Speaker 2 (06:53):
I normally do at this point.
Speaker 1 (06:55):
So it's good for you.
Yeah, I mean, it just allowsmore time for things like sweet
home.
Speaker 2 (07:01):
It sure is.
Nothing beats sweet Home.
Exactly.
Speaker 1 (07:04):
Not even Alabama when you're at Sweet Home.
Speaker 2 (07:06):
I'll say one thing Sweet, that's great.
Leonard Skinner.
I might be going to thatconcert here on August 30th, by
the way, in Treasure Island.
Speaker 1 (07:14):
So think about it Interesting.
Yeah, I'm going to put that onein the files here, leonard
Skinner is the headliner.
That'd be fun.
I'm assuming, though that it'sso.
In talking with Jeremiah hesaid that the majority of pretty
much all their beers haveChicago references.
So there's Chicago Brewery, butthey have grown to be able to
distribute in a lot of differentplaces, but a lot of the names
(07:37):
and some of the artwork is stillkind of based more locally.
They want to still try to stayconnected with kind of that
Chicago area.
They want to still try to stayconnected with kind of that
Chicago area.
So I would assume Sweet HomeChicago would probably be the
song on that one.
It could be, yeah, I wouldassume.
I guess I didn't ask about thatone particularly, but that is
(08:01):
kind of their plan or their kindof intention.
I guess with that they reallywant to try to be connected with
that, you know, still localcommunity, even though they have
grown quite a bit.
So one of the big things thatthey wanted to talk about a
little bit that, in talking withJeremiah, made sure to mention
that in some of their releasesit's a constant churn of new and
returning favorites, sometimestwo beers in a week, other times
six beers in a week.
(08:22):
So they have a lot of rotationwith their beers, but they
always have different batchsizes with pretty much
everything that they got goingon.
Speaker 2 (08:30):
But as far as kind of their so they have roughly
about six new beers a week, yep,okay, and then they have just
the.
How many main staples do theycarry all?
Speaker 1 (08:40):
the time A ton.
Oh yeah, if you go onto theirwebsite under the beard labels,
it's your.
What are we?
Three across one, two, twelve,thirteen, fourteen, you have
fingers to count that highfingers toes.
So about thirty-ish rows all theway to the bottom, oh, and
(09:01):
three across.
So Perfect, I mean that's aboutninety.
I mean I don't know that theyhave all of them available all
the time.
He did say that it's kind of aconstant rotation of beers.
Some of them will be kind ofstaples that will kind of stick
around a little bit more often.
This is actually one that morerecently they kind of decided
that they wanted to have thisone stick around a little bit
longer, so he thought it wasprobably a pretty good choice of
(09:23):
the one that we picked to beable to, you know, have on here.
Speaker 2 (09:26):
I think that would be a good choice for them to keep
this around a little bit longer.
I think a lot of people wouldprobably enjoy this Absolutely.
Speaker 1 (09:33):
And so they go through like a lot of.
Sometimes they'll bring backold ones and kind of like you
know whether it be time of yearor things like that or just you
know what.
We haven't done this one in awhile and it's kind of fun, so
let's do it again.
So they rotate through quite afew.
But one of the things that theywanted to also make sure to
(09:53):
kind of say so.
When you think hop butcher, Iguess in my mind initially it
kind of conjures up the likesomebody big old cleaver and the
apron and I'm just murderinghops.
You know what I mean, somethinglike that.
But that's not actually reallywhat it's even about.
So it's kind of somewhat baseda little bit on a poem from carl
(10:15):
sandberg, but it's actually apoem called chicago.
Hog butcher is what it's, uh,referred to in here.
Hog Butcher for the World,toolmaker Stacker of Wheat,
prayer with Railroads and theNation's Freight Handler Stormy
Husky, brawling City of the BigShoulders.
So that's kind of the idea thatthey kind of somewhat took some
(10:37):
of the name from.
But the Hog Butcher for theWorld, the idea of it, isn't so
much about that, it's more soabout the people that actually
do the butchering.
If you've ever gone to like abutcher shop, you're going in
there.
Yes, you're going into a placewhere they do a lot of those
types of things, but you'regetting people that are like,
passionate about their craft andyou know like they're friendly,
(10:59):
they want to talk about it,they want to explain, like
they're just excited to talkabout, like, oh, I got this new
thing here, we got some of thisstuff over here.
This is really good.
You know what I mean.
That's kind of, and so that'skind of what they're trying to
do.
It's not trying to, you know, bethe kind of the, the bloody,
attacking type of a story behindit, but a lot of inspiration
from the passionate,knowledgeable people that have
(11:20):
done things like that, and sothat's kind of.
They took it from the hogbutcher over to, you know, hop
butcher, so that's kind of wherethat goes.
And then, as far as like thefor the world part, what it says
on their website here, the forthe world part is an important
and meaningful element of ourname.
It inspires the ingredients weuse, the characters on our
labels, the balance of our beersand how we communicate and more
.
It guides everything from whowe partner with to get our cans
(11:43):
and kegs and where they'redistributed and where they may
someday be distributed.
So they're definitely kind ofyou know, want to be part of the
world, not just you know, kindof a local thing, but they want
to.
It's not like they're startingglobal, but they want to think
that, like you know what somedaypotentially might be there.
We don't make good decisionsfor all that, sure.
Speaker 2 (12:03):
So does Jeremiah collaborate with any other
breweries?
Has he in the past?
Does he brew himself or does henot do that anymore?
Does he have a brew master now?
Speaker 1 (12:13):
We didn't get too much into that a little bit but
he was obviously heavilyinvolved initially.
I'm assuming he's probably gotsome additional people that he's
brought on, but he is part ofthat decision-making process
with what they're making.
But yeah, they like to docollabs and he said that they're
always looking for fun and newways to engage with people they
(12:36):
really want to like.
Let's go back to the discussionof their name the hot butcher,
that friendly, engaging,knowledgeable person.
They want to try to engage withmore people all the time.
So they try to do collabs.
They try to do a different workwith, like, cocktail rooms or
you know things like that.
So it's not just within thatscale of just brewery right
there.
They're working withrestaurants, they're working
(12:57):
with vendors to be able to dothings.
He actually said that initially, part of the reason why they
started distributing kind of alittle bit on a wider level was
mostly because they were tryingto just get into more festivals.
They wanted to get the beer outthere and more festivals get
the beer in more hands.
And you know, kind of like in away, like we do on the podcast,
where we always ask forfeedback and want people to do
(13:19):
it they wanted to get into thefestival to like, hey, this is
what we have, we're reallypassionate about it.
Like, are we on point here?
Do you like this, do you enjoythis?
You know, like, give us somefeedback.
You know like we want to talkabout it.
Speaker 2 (13:30):
And the more they did that, the more they started to
grow and started to expand andjust kind of somewhat took off
from there, so like growing byword of mouth you know,
networking old fashioned way, orboots on the ground or cans on
the ground, bringing cans withyou to drink, kind of that kind
of sounds like kind of that whatyou're explaining to me.
Speaker 1 (13:49):
So and there's still involved with festivals and
things like that, but it's a.
It's definitely something thatthat's kind of where it started.
You know what I mean.
They started obviously locallyin Chicago and try to kind of
grow it within that area, butthat's kind of where they
started to work without-of-state distributors to be
able to get into the festivalsin other areas to just see, like
all right, is Minnesota an areathat would like something like
(14:09):
this?
You know what I mean.
Like are our tastes similar?
You know what I mean.
Like do they like that?
Speaker 2 (14:14):
I would say yes.
I would answer that question asa yes.
So continue to bring your finequality beer to Minnesota.
We'll continue to drink it foryou.
We appreciate that.
Thank you very much.
Speaker 1 (14:23):
Absolutely so they initially.
I mean, obviously you want totry to grow and try to do
everything that you can, butinitially it was just all right.
We're just going to start local, we're going to try to get into
some of the festivals to kindof meet and engage people, and
because of that it started toexpand a lot more and now
they're up to 30 states andevery so often they are
(14:45):
distributed into other countriesas well.
They've worked with adistributor that the European
Union and the UK brew export iswhat the business is, and so
they work with them and it'lljust randomly, kind of
periodically, send it todifferent countries to kind of
taste test like would this playwell in Israel?
And so interesting, that's whathe said.
He's like it's just remarkableto kind of taste test like would
(15:06):
this play well in Israel?
And so that's what he said.
He's like it's just remarkableto all of a sudden see like our
little brewery from whatever, Imean not little brewery, but you
know like our little, smallbeginnings to what it is now.
And now we're in Canada, nowwe're in Israel and now it's in
the UK, and what kind offeedback you get from things
like that and the people thatyou know like it and if there's
(15:27):
a demand in different areas.
And so you know it's kind ofbecome more about the world.
But you know he's like theystarted working with Brew Export
and it's been just a fantasticpairing and it's been a lot of
fun to see kind of where theyend up and where it goes.
Speaker 2 (15:40):
Yeah, that would be interesting to see what kind of
feedback they're getting fromconsumers in other countries.
You know, because you knowother states United States have
different palates and differenttypes of drinking.
You know, when you go to acompletely different country and
they have completely differentfood and ingredients and things
not even associated with what wedrink here.
You know what comes to mindwhen you say that.
(16:00):
You know, in Las Vegas, if yougo to the Coca-Cola store, you
know, when you go up to thesecond floor you can actually
get a flight of Coca-Cola.
I don't remember if it's 12 or24, correct me if I'm wrong, but
all those Coca-Colas areCoca-Colas from different
countries.
What they market in thatcountry is Coca-Cola, and when
you go to drink, some of thoseCoca-Colas that we would think
(16:23):
would be coca-cola is notcoca-cola, but it's coca-cola in
that country.
Yeah, so it'd be interesting.
And there are vast differencesfrom our coca-cola classic here
to a coke in spain or israel.
You know, it might taste likeorange in spain, I don't
remember exactly, but they'resuper distinct.
I wonder what the beer drinkersthink about, you know, drinking
(16:45):
something from Chicago or theUnited States in another country
, or it's like Coke fromMcDonald's, the country of
McDonald's.
Right.
Speaker 1 (16:54):
Which there is actually a thing behind that.
Speaker 2 (16:57):
It's always refrigerated and it's in metal
tins.
Speaker 1 (17:00):
Yeah, that's one of the biggest things.
Instead of like the bladderbags or whatever, I actually
kind of learned that justrecently.
I was like I always thoughtthat it was different, but it's
kind of interesting to be ableto see what the difference is.
Speaker 2 (17:12):
I guess to a certain extent it's gold and they have
it in the metal containers.
Speaker 1 (17:16):
So let's see here when was I at Now.
I got to get back to my hotbutcher brewing here, mr Zimmer
here.
Hot butcher brewing here, mrzimmer here.
Uh, so, uh, they started in2014.
That's when they kind of goteverything off the ground as far
as like the idea and the nameand everything like that.
First beer sold in early 2015and it started to really kind of
catch some attention in 2016.
Speaker 2 (17:38):
We got one question, so they got it off the ground in
2014.
Was it it him and his wife?
Was it just him?
Was it a group of guys Like,how did?
Speaker 1 (17:46):
it.
He said it was kind of him withmaybe a couple people.
We didn't get too deep into,you know that specifics of who
is all involved at that point intime, more so just the brewery
of, you know kind of where theystarted.
But it sounded like there waskind of a small group of people
that was involved with thatinitial setup place.
(18:07):
They started as a kind ofcontract brewing with another
location.
So they set up actually brewingat another brewery.
They had their own area butthey didn't do the equipment.
Speaker 2 (18:19):
So similar to Microphone when they leased yeah
, perfect, yeah they did that.
Speaker 1 (18:24):
So initially it was a 15 barrel batch per month.
That's kind of where it started, so pretty decent barrel just
to be able to get going withthat.
But everybody that was doingthis you know all the people so
this is where I was mentioningthe group that was involved they
were all doing full-time jobs,so they were just doing this
basically on the side, just kindof for fun, like we'll see
where it goes and we'll do thething.
Speaker 2 (18:46):
Welcome to the Two Guys and Beer podcast folks.
Speaker 1 (18:52):
Exactly, that's you, Exactly, and so many times
that's kind of what it is.
So they did that initially, butthen they kind of got a little
bit bigger and it started kindof catching on, as I mentioned
about 2016, started to reallykind of ramp things up, and so
then they had to move to adifferent brewery and contract
with a different one to be ableto up their batches a fair
amount Bigger equipment, largerfacilities, up to a 90-barrel
batch and a 60-barrel batch perweek at that point so you
(19:16):
started at a 15-barrel per monthand now you're up to between
the combination about 150barrels per week in different
batch sizes and stuff.
Speaker 2 (19:23):
Some good growth there.
Speaker 1 (19:28):
Once they get kind of to that area about 2021, at the
end of 2021, they got their ownlocation and moved tanks and
everything into their own setup.
Downtown has a 15 barrel systemand they'll do batches of
between 7 and 30 barrels at atime and then bedford park has a
four vessel 30 barrel systeminto 60 and 90 barrel tanks for,
(19:48):
uh, different batches.
So definitely grew quite a bit,you know, over the course of
the years, and you know a lot offun to be able to see like how
much they've been able to dothat so actively growing the
business.
I did, I did ask him kind ofthe way that he explained it.
You know, like, okay, well, youknow we're getting into some
festivals, but you know we cankind of start local and we'll
just the festival to getfeedback and talk to different
(20:08):
people and just interact withpeople.
You know he's like it's beenkind of a not slow, but and I
did, I did kind of ask.
I mean, I'm sure it seems likea blink of an eye but at the
same time over the course of ahandful of years, like it's
almost, you know, 10 years nowsince they kind of hatched the
idea and really started gettinginto it and now it's grown to
what it is.
Now you know it's kind of moreof an organic growth rather than
(20:30):
just like starting with, allright, I'm going to put $5
million down and build thisgiant thing and all the stuff.
And so you know, I asked himlike do you you know for future
plans?
You know, are you thinking youknow kind of more of the organic
growth or you know, like youreally like you have plans or
specific things?
And you know he said like no,they're.
They're actively looking tocontinue growing as much as they
can and trying to be involvedwith a bunch of different things
(20:52):
, like I said before, lookingfor fun and easy ways to engage
with people, participate infestivals and find new accounts
in and out of Illinois, whetherit be restaurants or different
places to have it on draft,rather than just breweries or
just their own little thing orjust liquor stores.
They want to try to see ifit'll pair well with a pork chop
or a steak or just liquorstores.
You know what I mean.
They want to try to see if youknow people, will you know it'll
(21:13):
pair well with a pork chop or asteak, or you know something
like that.
I could go for a pork chopright now.
Speaker 2 (21:17):
I think a pork chop would sound great right now.
Speaker 1 (21:19):
Absolutely yeah, so that's kind of what they're, you
know, kind of working on asthey go.
He did say that the to be partof the community and giving
people a chance to be able tointeract, and you know it's
(21:42):
something that we've heard manytimes from different breweries
and kind of what their mantra isor what their background or
what their thought is is wantingto involve people and just have
that sense of community.
You know, working withdifferent breweries and working
with different organizations to,you know, just bring people
together.
So a lot of fun with that.
Speaker 2 (21:57):
It sounds like a great place.
I mean, he took the time for us, so that's really cool.
Yeah, we appreciate that.
Speaker 1 (22:02):
Absolutely so.
As I mentioned before, a lot ofthe beer names are usually
Chicago historical references.
So if you look on their website, as I mentioned just right on
the main page, it goes through awhole pile of different beers
that are there, but a lot ofthem make references to Chicago
mainstays.
One of them is a personal panpizza.
(22:22):
It's a Citroen Vic SecretHopped American Pale Ale.
It's here.
They got all directions at once.
I want the beef there is.
There is a triple ipa that Ireally liked, a triple snorkel
squad, triple snorkel squad andthat's a triple ipa.
But you know, I mean kind ofbased with the old chicago fire
(22:45):
and that's one of the thingsthat they also do is they have a
lot of artwork.
You know, if you look at theirwebsite at a hot butchercom,
they have, as I mentioned, allof the labels you know kind of
listed right there as far aswhat they make or what they have
, and the artwork is absolutelyincredible.
If you click on any of themyou'll go into and it'll talk a
little bit about.
(23:05):
You know, this is a secretsnacks.
It's a double India pale ale,8.0 ABV, what the hops are
involved with that when it waslast canned, and then the label
artwork, so they actuallyhighlight the artist to make
sure that you know there's somecredit given with that as well.
Yeah, that's awesome.
So it's kind of fun to be ableto see that.
And you know that's what theysaid is they want to try to make
(23:27):
sure to give people give back,even on things like that.
You know what I mean.
Like give credit where creditis due, but the artwork is just
absolutely incredible for somany of these different things
and we've talked about thatbefore with the labels, like you
know, like coming up with theidea for labels and you know
what you're going to call beersand stuff like that and that's
theirs is to kind of give a lotof nods to historical things
(23:47):
around Chicago and be able to bestuck with that.
Speaker 2 (23:50):
You know the artwork that we talked about, the labels
and the names.
You know as a consumer.
When you're in a liquor storelooking for some craft beer,
that's what really draws yourattention right away is the name
the label first and then thename.
So that's really key.
I think that they give somerecognition to the artists and
the labels and stuff like thatDefinitely works out great that
(24:12):
way.
I think that's really awesomethat they actually do that.
So, because that really is whatsucks.
I don't.
I'm in the liquor store buyinga craft beer.
It's the art on the can thatreally sucks me into.
Oh, let me check with that out.
Then I read the name and if itsounds cool, I'm like, yeah,
grab a case that and let's bringit to andy and let's go there
we go another episode of twoguys and and Beer and that's.
Speaker 1 (24:31):
I'm kind of the same way.
I mean there's so many beerswhere it's I mean, they have
their own labels and they, youknow, have their own thing, but
it's their name forward.
You know what I mean and that'swhat's really highlighted.
But what's kind of interestingwith them is, you know, you look
at their label, the biggestthing that shows up is the
artwork and the name of the beer.
But the logo for the actualbrewery is not hidden, but it's
(24:52):
on the back, you know, with theuh, the UBC code, and you know
it's not, it's in a differentspot.
You know what I mean.
You'd think that you know a lotof places put it.
You know that's their thing.
They want that name recognition.
But he even said that.
You know we want to highlightthat artwork and hey, this is
going to be a hot butcher typeof beer because they like the
artwork and things like that.
(25:14):
They want to have that kind ofcool vibe, like you're saying,
sure, look for something thatwould be kind of fun, that you
want to be around and want to beinvolved in.
Speaker 2 (25:20):
Well, how about this as an idea this is an idea for
you, jeremiah for hot butcher?
Maybe there's a brewery inChicago that already has it.
I don't really know, but Idon't really know.
But since you're referencingChicago and the history of
Chicago, what about the mobscene in Chicago?
What if Hot Butcher had a lineof beer that was like the mob
scene, with some different mobcharacters and stuff?
(25:40):
I don't know how that wouldincorporate.
I don't know if any brewerieshave that out there, but that's
the first thing I thought of.
You were talking to himbringing him up.
Historical Chicago.
The first thing that came to mymind I don't know why was
historical crime, mob figures,because they would come up to
Minneapolis too.
You know they'd run back andforth between the two cities,
but I thought that might be acool line of beer to have, maybe
(26:01):
as some sort of mob, hotbutcher mob line of some sort.
Maybe.
Speaker 1 (26:11):
Yeah, I mean I guess it's not necessarily mob-related
, but we referenced, you know,kind of being involved in the
community and you know Chicagohistorical things.
One of the ones that they'vehad recently also is a nod to,
if you're familiar with WGN oranybody that's broadcast on
there.
Tom Skilling was a longtimeweatherman that was there after
45 years was retiring and sothey created a brew for that,
(26:33):
the Tom freaking Skilling beer,oh cool, which apparently the
WGS morning show did kind of alittle bit of a skit based on
him or whatever, and they kindof made it a little nod to that
and a nod to a Tom Skilling.
So they thought it was kind ofa cool type of deal and they
said that it sold out very fast.
Speaker 2 (26:52):
So it was kind of a cool type of deal and they said
that it sold out very fast.
That's cool.
Speaker 1 (26:55):
It was kind of a cool thing but definitely a fun deal
.
Hundreds of cases sold outwithin days, perfect, that's
what they said on there.
So kind of a fun thing thatthey did, kind of giving a nod
to a little bit of a locallegend there.
So a lot of fun stuff that theygot going on and I highly
recommend you know, checking itout, try to find it.
(27:15):
If you go to their website,they do have a location where
you can do a finder beer so youcan be able to find out, as far
as you know, whether it be at acertain liquor stores or certain
restaurants or things like that.
There's a whole segment ofoutside of illinois.
So minnesota is listed on there, obviously, because that's
(27:37):
where I got.
It was in rochester.
This is at uh, I believe it wasjack's bottle shop.
I have to double check that.
That's what it was, but Ibelieve that it was jack's
bottle shop down in rochester.
Um, great place to be able togo.
I think I've talked about it acouple of times and and I'm
going to keep talking about itbecause you know what it's good.
Speaker 2 (27:55):
Any place it's good.
Yeah, any liquor store thatpushes craft beer and that's
what kind of prominently theyhave, that's the place to go.
You know for sure, and that'sjust an awesome place.
Speaker 1 (28:07):
Yeah, so it's just a fun spot.
They have good stuff to be ableto pick from.
They have craft beer everywherein that location and, yeah, I
want to thank them also for kindof putting us on this
particular brew.
So I made sure to mention thatalso to Jeremiah when I was
talking to him that it was themthat they said that they were
(28:28):
highly impressed and wanted tohighlight that.
Know, highlight that one.
You know they thought it wasgood.
Jack's Bottle Shop is what itis.
So Jack's Bottle Shop inRochester is what it is, on 6th
Street Northwest.
So I want to thank them forkind of putting us on this and,
you know, just giving us thatidea to be able to go there.
So I'm assuming it's probablyin multiple locations, but um
(28:51):
for sure you can find it thererochester.
I gotta believe you might beable to get it, even if you
request it at the the dabblerdepot in st paul.
Speaker 2 (28:59):
I've talked about that place a couple of times too
so and total wine is anothergood place too.
I know it's called total wine,but if you walk into there they
have every craft beer you canimagine by style, by country, by
this, by that.
There's a one store I've seen,like the old, old-fashioned
libraries, when you get on theladder that's on the track and
(29:19):
it slides down and you actuallygo up and there's beer that high
up and I get and pull it down.
So I wouldn't be surprised tofind, uh, some hot butcher there
at total wine and spirits andthere, I think two locations in
Minnesota.
Speaker 1 (29:34):
Yeah, it's definitely likely that it would probably
be at that.
But, yeah, I want to thankJeremiah Zimmer for being able
to take the time and, you know,spend a little bit of a chance
to be able to chat about thingsa little bit and give us some
information and some backgroundof it.
And, you know, whatever isthere now is you go back again
next week, you'll be able tofind between two and six
(29:56):
different types of beers thatare just there.
So they have quite the rotationthat they got and they got.
They are trying to rotatethrough and be able to uh sling
out the door if you will.
Speaker 2 (30:06):
So, but uh, sweet home is what we have for the
particular episode today sweethome by hot Hot Butcher over
there in Illinois.
Thanks, jeremiah, I appreciateyour time, even though I didn't
get a chance to chat with you,but I appreciate your time
helping out our podcast here.
Go get yourself some Sweet Home, it's good beer.
Speaker 1 (30:23):
Absolutely.
So that's kind of the long andthe short there of Hot Butcher
for the world.
What else you got?
I think you were sayingsomething about you had some
Chicago content.
Speaker 2 (30:34):
Yeah, kind of it.
Just I thought we better talkabout this, since the whole
sports world is talking aboutthis.
You know now that we're gettingon to our bar banter part of
the episode here where after youhave a beer you just banter
about whatever.
But I kind of want to talkabout the WNBA a little bit here
, which is kind of crazy that wewant to talk about it.
(30:55):
Been around a long time Doesn'ttypically generate a ton of
excitement, even though they areskilled players, very
fundamentally sound, veryfundamentally skilled.
I've attended a few games.
I went to Game 7 of theMinnesota Lynx Los Angeles
Sparks Finals which we lost thatparticular championship, dang
Sparks.
So I just kind of want to bringit up a little bit because you
(31:16):
know you got Angel Reese.
You know that rookie over thereand plays for the Chicago Sky.
She's not afraid to say words,she's not afraid to say anything
.
And of course you know the bigCaitlin Kirk how she's turned
into some controversial figure.
It's just mind baffling.
I kind of wanted your take onit here.
I I think she's been a greatambassador for the WNBA.
(31:37):
Like she's brought moreexcitement to the WNBA than
probably anybody in the historyof the WNBA.
Any games she's playing I wasjust looking at the attendance
records 18, 20,000,.
Any game she's not in five6,000.
And she is taking so much heaton all social media on how the
WNBA is racist in some way andthey're catering to her because
(32:00):
she's white or they're playingher on national TV.
Well, she's super skilled.
If you look at her stats onsocial media I just saw the
other day like the top 10rookies this year she's like
number eight.
That's not even possible.
She's literally outstattingeverybody in every category, up
to number one.
Like I don't know what's goingon.
Like what the big deal is like.
(32:22):
Let's get more notoriety to thewmba so they can showcase their
skills.
Speaker 1 (32:27):
Like that's what they need yeah, and I think that
that's you know.
I mean, if you're asking myopinion, I think that that's one
of the things that and I'veheard some of that stuff too and
you could go ahead and make acase for whatever kind of idea
you want to get at, but theawmba has done a really good job
trying to market everybodymultiple multiple different
(32:49):
players over the course of theyears, whether it be l Lisa
Leslie back in the day Now, Ican't remember her name Cheryl
Swoops.
Speaker 2 (32:56):
D'Amica Ketchings.
Speaker 1 (33:00):
Maya Moore.
Speaker 2 (33:01):
Simone Augustus Katie Smith.
Of course, now I'm naming offLynx players.
Speaker 1 (33:06):
Right Sue Bird.
Speaker 2 (33:08):
And I'm trying to think of.
Speaker 1 (33:09):
There's the one that she just retired, but she's been
even on the TNT broadcast forNBA stuff, candice Parker.
Candice Parker, incrediblytalented like and it's going to
be weird to say photogenic, andhas like a good personality for
that type of thing, and sothat's something that you can
(33:29):
kind of latch to and be able totry to expand within, and what
Kaitlyn Clark is doing isbasically the exact same thing.
I don't think that she'snecessarily asking for any of
this.
I don't think so either.
That's just what's happeningand it kind of was coming along
at the right time for just, Iguess, women's sports in general
.
We've seen an explosion offollowing, especially with the
(33:50):
NCAA tournament.
With the last couple of yearsin the NCAA women's tournament I
went out of my way to go andfind a bar or go find a place to
be able to watch it.
Yeah, I sought it out.
I've never really done thatbefore on that site and I did it
more for that than the men'stournament this year by far.
You get somebody that you cankind of attach to that for
(34:13):
whatever reason that anybody has.
You know that, whether they'rejust a good ambassador or
they're just an incredibletalent, when you see somebody
that's just like a generationaltalent at something, you look at
people like a Steph Curry, Iguess with basketball Michael
Jordan you look at like a TigerWoods when he was at the top of
his game.
You know golf right now.
I mean they do have ScottyScheffler, but they don't have
(34:35):
somebody.
Scheffler might turn into that,but they don't have somebody.
That's that generational talentthat people are like seeking
out watching golf right now.
Right, and that's At Tiger theywere, because you have somebody
like that and that's.
Speaker 2 (34:44):
Caitlin Clark right now.
She was by far the best collegebasketball player in the
country last year and AngelReese was not far behind.
You know they had a greatrivalry.
Speaker 1 (34:56):
To me.
Speaker 2 (34:56):
I likened their rivalry because Angel Reese won
it the previous year.
Speaker 1 (35:00):
You know, Caitlyn Clark.
Speaker 2 (35:01):
They didn't win the title.
Heck, I don't even remember.
That's terrible of me.
Yeah, they didn't win the title, but they beat Angel Reese.
Speaker 1 (35:09):
Yeah, in the Final Four.
Speaker 2 (35:13):
What I liken the Angel Reese-Caitlin Clark
competition or competitivenessbetween the two.
I think it's great.
I think it's good for women'sbasketball.
I love the Angel Reese talks.
They're both outstandingplayers.
It kind of reminds me of theMagic Johnson-Larry.
Bird of the NBA in the 80searly 90s.
That's exactly what the WNBAneeds is Angel Reese and Kalen
Clark to shine that spotlight onthat sport and get it going
(35:37):
Absolutely, and I think thatthat's why people are going
after her.
Speaker 1 (35:41):
I just don't understand.
I mean, I think that part ofthat is just it's the nature of
the beast when you become thatpopular and that big and you're
a rookie and you haven't'tplayed any minutes in the WNBA.
Speaker 2 (35:52):
Those WNBA players are pretty sound.
Oh, absolutely, they're awesome.
They're no joke.
I mean, look at, kaitlin Clarkgot left off the USA Olympic
team.
That doesn't bother me.
Kaitlin Clark is an extremelygood basketball player, but
those people that are on galsthat are on the WNBA Olympic
team are super good.
(36:13):
That team is super deep.
If Kaitlyn Clark got selectedto play, she'd be lucky to play
a couple minutes a game.
Speaker 1 (36:20):
It wouldn't be too dissimilar from the Dream Team
in 1991 when Christian Lager wason there One of the best
college basketball players ofall time he barely got off the
bench.
It Wouldn't have been.
Speaker 2 (36:32):
It's the same thing.
So the fact that she didn't getselected doesn't bother me one,
but she'll be on there foryears to come, you know.
Speaker 1 (36:38):
And I think that I think potentially they I could
have seen them selecting her butlike you said, I don't know
that she would have played.
A ton would have been a geteyeballs on it type of selection
.
But knowing that she wouldn'tplay that much, they probably
don't want to have that negativetype of vibe to it.
You know what I mean, becausepeople would tune in to watch
(36:59):
her and if she doesn't play thenthey'd be mad about it.
But I do completely agree she'sgoing to be a phenomenal talent.
She's going to be amazing, butas a rookie you can even tell
like right now she's starting tobreak through it a little bit,
but she's learning to play atthat next level.
It doesn't matter who you arewhen you take that next step.
Michael Jordan he had his flashmoments, but he also kind of
(37:20):
struggled as a rookie.
Everybody does.
That's just part of thatgrowing process.
You're still kind of young,kind of immature.
You're not as refined as them.
You were just the best at yourposition with a lot of people
that were really good, and nowyou're going to be jumping into
a pool where everybody's amazing.
Speaker 2 (37:38):
Super good.
Yeah, can you imagine AngelReese and Caitlin Clark on the
same basketball team in the nextOlympics?
Speaker 1 (37:46):
It'd be fun.
Speaker 2 (37:46):
Good luck to the rest of the world For women's
basketball.
You're going to do nothing.
I'm sorry You're just not doinganything.
Then you throw in I don't evenknow the name now that rookie
the Lynx have is playing reallywell.
I can't think of her name rightnow.
Speaker 1 (38:02):
I know Nafisha Collier, but there's a different
.
Speaker 2 (38:06):
I think she's native, isn't she?
Speaker 1 (38:08):
I thought she was like her center or power forward
?
Speaker 2 (38:11):
Heck, I don't remember.
I'm terrible.
I should know better than that.
Speaker 1 (38:15):
Did you know that Katie Smith is an associate head
coach?
I did not know that For theLynx.
Speaker 2 (38:20):
Yeah, really Didn't know that.
Looks like I ought to brush upmore on my Lynx trivia.
Speaker 1 (38:24):
There you go, trying to bring up the old roster here.
Internet's a little bit slowwhen I'm running off with my
phone.
Forgot to change it back overbefore we started.
But I guess to a certain extent, even beyond anything like that
, as far as what you're sayingabout the development and things
like that, she's the type ofplayer that she's going to bring
(38:47):
what she's going to bring tothe table.
I like the fact that shedoesn't really have a whine
about things kind of attitudeand she's not shying away from
anything at all Not at all.
But at the same time, to yourpoint, your exact point, you
nailed it right on the head.
There are teams that typicallydon't play at an NBA stadium.
They just don't.
(39:07):
That's just there.
That's what they're doing.
You look at, even like the PWHL, not everybody's playing at an
XL energy center, they'replaying at college campuses,
things like that Cause if youonly have 4,000 people showing
up in a 20,000 seat arena, itseems completely dead.
But if you put 4,000 people ina 5,000 seat arena, then it's
packed and it's boisterous andit's fun and it's cool and you
(39:28):
want to get more people to go.
You can grow from there andthat's how you basically develop
things like that.
Right now, with Caitlin Clarkeverywhere that she is, they're
having to move the games to theNBA arenas or college arenas
that are of a larger size,because that's how many tickets
they're able to sell at even ahigher price, and that's
allowing the NBA or the WNBA tobe able to do flights and all
(39:51):
sorts of different things.
You know what I mean?
They they would always just dolike commercial flying or their
own flying, or flying just likeus Right, yeah.
Speaker 2 (39:59):
Now they're doing chartering flights, yeah.
Speaker 1 (40:01):
And that's such a huge thing to be able to do when
you have the ability to havesomething like that.
And that's stuff that she'sbringing to the table, that some
people that just are notwrapping their head around or
they're not, I don't know if Iwant to say not respecting, but
it's, they're just not allowingthat to be a thing.
It's, it's kind of crazy thatthey're not doing that.
(40:23):
But at the same time, I don'tknow, you got to kind of let her
be her, but you notice alsothat all of this stuff is
happening.
You don't see her out therelike complaining about this or
whatever.
You'll see everybody talkingabout like, oh my god, they
should have done this.
Or people are like taking shotsagainst her and, you know,
trying to knock her down andlike being too aggressive, and
(40:45):
at least I haven't noticed it.
Speaker 2 (40:46):
Maybe I'm paying enough attention, but if it's
too aggressive, there there wasa couple of plays that were, of
course, were all over socialmedia and ESPN, or getting body
checked a couple of times.
Yeah, it bothered me a littlebit, but then I got thinking,
you know, that reminds me of 80sbasketball.
You got some hot shot rookiecoming in and those veterans
they're going to knock youaround a few times.
(41:08):
So that's just kind of agrowing process, a learning
curve.
You have to earn the respectyou sure do.
Speaker 1 (41:14):
Yep, and that's something.
I think that she's kind oftaking that on head on and just
from a standpoint of what hasshe done for the game and things
like that.
We're talking about it here on abeer podcast right we're
talking about her and thesituations and everything like
that.
Don't get me wrong.
I love the links.
(41:35):
I will honestly admit that Idon't follow them, probably as
much as I probably could.
I do look at the box scoresevery so often.
I know a couple of players thatare on the team.
I know that they've kind ofstruggled the last couple of
years, but they're one of thebest teams in WNBA this year,
for sure between Nafisha Collierand Kayla McBride.
Speaker 2 (41:50):
Their defense is on point this year.
Holy cow, it has been stellar.
Good luck to the rest of theWNBA man.
Speaker 1 (41:56):
Absolutely, and so it's been a lot of fun to be
able to kind of do that.
But at the same time, last yearat this time I don't think we
were recording at that point,but we're not having
conversations about alright, sothe WNBA playoffs are coming up
this week.
You know like we're not doinganything like that, it's just
(42:16):
it's bringing that notoriety andeverybody's talking about it.
And if everybody's talkingabout it, advertisers are like
wait, hold on, they're talkingabout that.
They're talking about the thingwe should hitch our ride to
some of this stuff.
Speaker 2 (42:25):
Right and the endorsements she's received.
Speaker 1 (42:28):
Yeah, and that's what builds everything for you.
You know just everything.
The more people are talkingabout something, the more don't
want to make.
It seem like everything comesback to money, but the more that
happens, the more money you canget in the stadium and then you
can improve some of the thingsthat they want to be able to,
like the chartered flights.
Even just something minor likethat you can start to change the
(42:49):
conversation about all right,your contract's not going to be
$60,000.
Right, maybe we can start totry to work contracts up a
little bit Exactly, and that'sI'm glad that you brought it up
and you compared it to Bird andMagic in the 80s, because it
really is a lot like that.
And that was at a time when theWNBA or the actual NBA, not
WNBA the NBA was kind ofstruggling.
Speaker 2 (43:14):
They were in a tough part, it was kind of on a
downhill slope there.
Speaker 1 (43:16):
It was not in a good spot.
And then that all of a suddenattached things.
People were like I want to seethis.
We got Showtime and we got thiswhite guy from Indiana that's
doing all sorts of crazy stuff.
It just became a wholedifferent level of interest.
That pushed things up.
And you look at where the NBAis now.
They kind of stood on thoseshoulders to be able to get
(43:37):
there.
You know it obviously helped toget some.
You know hotshot young rookiefrom North Carolina.
That definitely helped, but hetook some shots when he was a
rookie too.
Speaker 2 (43:45):
You know he wasn't.
I mean, he was a goodbasketball player initially in
the NBA, but didn't really doanything.
It didn't take until the late80s, early 90s when he started
having success in the NBA as ateam.
So individually, of course, hewas rocking right off the bat,
but it didn't translate to teamsuccess.
But it brought more eyes on thesport.
Speaker 1 (44:05):
And more eyes are going to be better.
It doesn't matter.
You're talking about one way orthe other, even if it's, I
guess, to a certain extent,negative, as long as it's not
too negative for too long.
Any attention is better than noattention.
And so I don't know.
I think that it's amazing.
I think that she, you know,probably isn't getting as much
respect as she probably shouldbe, but at the same time, I know
(44:26):
where people, I understandwhere people are coming from.
Not that it's okay, becauseit's not, but I get it Like what
has she done?
She's proven nothing and theFever are terrible.
Yeah, they are terrible, butthey were terrible before.
That's why they had the numberone pick.
It's not like they did thenumber one pick and then drafted
about seven other people tojust completely change their
team.
It's going to be kind of amulti-year process with them,
(44:48):
but at the same time, there's achance that in the next off
season or two, you're going tosee a couple of people be like
maybe we should go play for.
Indiana.
She might, she might be ontosomething.
I mean you see that all overthe place.
You've seen that with Sue birdout in Seattle.
You've seen it with CandaceParker.
You know whether she was movingaround or whether people were
kind of going there.
You've seen it with otherplayers.
(45:09):
Not that it's quite as much ofthe contract jumping and teep
hopping like in the NBA.
It's still kind of happening alittle bit.
But at the same time there'ssome interest.
You know what I mean.
Some people may be like I'mgoing to knock her down, I'm
going to make sure she earns it,but at the same time I wouldn't
mind being on the wing overthere just sitting there.
You know how much I couldprobably pocket a few extra
(45:35):
dollars if I'm on a team that ison national television 40 times
a year and playing to 20,000people.
I think I could probably makethat work for my life.
You know what I mean.
You're going to see some ofthat in a couple of years.
You know that team's probablygoing to look completely
different and probably be areally dang good team.
Mostly just because of her andthe attention that she brings.
Speaker 2 (45:58):
Yeah, I agree with that completely.
And to more of what she's done.
She's played really well so farin the WNBA.
You know she didn't get anyrest.
She just played 40-some NCAAgames in college and played in a
national title game what twoweeks off and now she's playing
in professional women'sbasketball in the WNBA.
Speaker 1 (46:15):
So that rookie year is just brutal for the WNBA and
then to come into like peopletrying to knock you down.
You're already like your legsare rubber to begin with, Right?
Not that we know anything aboutthat.
Speaker 2 (46:27):
No, no, not at all.
Yeah, no, I just wanted yourtake on it.
It seems like some of theattention has been kind of
negative and I can't reallyfigure out why.
I mean I get maybe somejealousy factor there.
I've heard some race thingthere where she's white so
they're going to push her.
I sure hope that's not the case.
I love to see a rivalry betweenAngel Reese and Kaitlin Clark.
(46:49):
You know Larry Bird, magicJohnson, so I hope it's there.
Yeah, I think the NBA is goingin the right direction for sure
with those two gals.
Speaker 1 (46:58):
I absolutely agree, you know, and it's just going to
build over time and I thinkthat that's a great thing for
the sport.
You know what I mean.
I think that that's fantasticand I think that it'll
definitely be a positive thingfor what they got going on.
So, but yeah, it's, I don'tknow, it's amazing, you know,
like, even from that standpointyou had mentioned that it's kind
of like some jealousy.
I think that there's a littlebit about it and I think that
(47:20):
there's almost a little bit oftrying to think of the word for
it, but it's more of a well, butwe've been here.
Speaker 2 (47:28):
And we've done it.
Yeah, we've been here.
Yeah, this is.
Speaker 1 (47:31):
We built this.
Yeah, this isn't new.
Like she's just showing up now,coming in.
Yeah, you know why is everybodylike latching to her when we've
had some superstars right overhere that have been absolutely
incredible and are just as good.
Speaker 2 (47:44):
Yeah, you know, like, come on, maya Moore.
Speaker 1 (47:51):
Mm-hmm, kelsey.
I don't know why kelsey plumisn't a bigger thing.
Sure you know what I mean.
And they had the um.
Now I'm failing to remember thename and it's gonna drive me
nuts, but uh, they just had thein the nba all-star game.
They had the three-pointshooting contest.
They had the contest, but thenthey had like the special one,
right steph curry and yeah, theydidn't.
Speaker 2 (48:05):
They have a wmba player.
Teammates, didn't they doteammates you would?
Speaker 1 (48:08):
know it was just the two of them.
Speaker 2 (48:10):
Oh, okay, got it.
Speaker 1 (48:12):
What was her name?
Now?
She's in a commercial right nowtoo.
Yeah, I just don't remember.
Speaker 2 (48:19):
I remember that story , but I don't remember Sabrina
Ionescu.
Speaker 1 (48:22):
Perfect Ionescu.
I probably got it wrong eitherway.
But yeah, stephen Curry andSabrina Ionescu did kind of
their own little battle and Iwould assume that Kaitlin Clark
will probably be involved inthat point in time, since she's
kind of like Stephen Curryshooting from the logo, like I'm
sure she'll probably beinvolved with that same thing.
But you know, it's a cool thingto be able to see some of that
(48:43):
crossover.
But that's where some of thatis.
We've had Sabrina now for acouple of years, was one of the
best college players of all timebefore Caitlin Clark came along
, obviously Right and reallykind of set a different tone and
now is in the WNBA.
And why haven't people latchedon to her necessarily?
Speaker 2 (49:00):
Or was it promotion?
Or was it advertising.
Speaker 1 (49:02):
Or was it the marketing?
Yeah, sure, yeah, and you knowit kind of is what it is.
I believe Sabrina Ionescu wentlike Oregon or something, and so
I don't know if it's a Pac-12issue, you know, or Pac-2 issue,
whatever it is now, but likekind of that West Coast issue,
you know what I mean, justbecause of like media markets
and things like that Not thatKate and Clark is so much more
(49:23):
East.
Yeah, it's kind of still a smalldeal, but it's, I don't know.
I wish I had a better idea ofwhy it was.
But it's just, you get thatright person at that right time
that you can really kind oflatch onto.
And when everybody does, orwhen enough people do, then
everybody does.
And you know it's not to takeanything away from somebody like
Ionescu or Candace Parker orMaya Moore.
(49:45):
You name your WNBA superstar,but it's, you just have to ride
that as much as you can.
You know what I mean Be thankfulthat it's somebody.
You know what I mean.
Yeah, it may not be you andthat sucks.
I'm sorry for whatever it isand maybe you should have been
treated better or glorified moreor whatever you want to say,
but it's there for somebody andit's going to improve the state
(50:07):
of everything for your entireleague, so have fun with it.
But yes, I do completely agree.
I think a little spat betweenthe two of them, which I don't
even know that it necessarilyexists, because they both kind
of downplayed it after thechampionship game but at the
same time having a little bit ofsass going back and forth.
Speaker 2 (50:27):
Yeah, fire it up a little bit, ladies.
Come on, let's go.
Speaker 1 (50:30):
I think it's good for everything.
You know what I mean.
You get those clips out onTikTok and all the different
social media platforms andpeople talk about it and again
more people talking about it isalways a good thing.
Speaker 2 (50:41):
You could almost liken this to NASCAR from the
70s, early 80s, if I remember.
I'm a NASCAR fan, I know.
I know we can talk about thatall the time, but in the late
70s, early 80s now I don'tremember the driver one of the
first televised races, one ofthe drivers took a swing and
punched another driver.
Well, what did that do fornascar?
Just immediately ramped it upbecause there's people punching
(51:04):
each other, you know.
So, right, that could be likeyou're saying the wmba, let's
get it going with a littlerivalry between the two and amp
it up a little bit.
Speaker 1 (51:15):
Yeah yeah, don't punch each other.
Yeah, don't punch each other.
But it was kind of fun to watchthem kind of like taunt back
and forth just a little bitabout what they're doing.
A little friendly rivalry isnot bad for anything.
You know what I mean.
If it's more competitive, it'salways going to be better, I
agree 100%.
So, but yeah, and if CaitlinClark, if you want to come on
the podcast sometime, angelReese, if you want to be on here
(51:37):
too, that'd be cool too.
Speaker 2 (51:39):
Right, we're open.
The schedule's open for youguys.
Exactly, I don't know if or wecan get you some hot butcher
sweet home, there we go,featured, right in Chicago.
Speaker 1 (51:55):
Well, I want to make sure to thank once again
Jeremiah Zimmer from Hot Butcherfor the World for taking time
out of his schedule.
He's got a lot going on.
So I'm sure you know like weemail back a couple of times
trying to be able to find time,back a couple of times trying to
be able to find time, and youknow I appreciate him making the
time to be able to uh, you know, be a part of uh the broadcast
and be able to help kind of giveus some insight into what they
(52:16):
got going on there.
I can't say enough about that.
It's very kind of him to beable to do that.
Thanks for sean uh being hereonce again and uh celebrating
the classic beer podcast.
You.
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