August 5, 2024 • 51 mins
Can you imagine savoring a beer that dates back to the 14th century? Join us as we celebrate Doppelbock Day and uncover the rich history of Munich's Spaten brewery, which has been crafting exceptional brews since 1397. Unfortunately, our friend Jake from Seattle couldn't join us due to an unexpected appendectomy, but we dedicate this episode to him. We promise you'll gain a newfound appreciation for Spaten's legacy and learn some fascinating tidbits about brewery culture along the way.
Tune in for a mouth-watering tasting and review of Spaten's Optima Doppelbock, a robust malt liqueur with a 7.6% ABV. With flavors reminiscent of a light Guinness, this beer's deep malty essence and nutty undertones make it perfect for a cozy autumn evening by the fire. We'll also delve into the historical significance of the malt shovels on the label and discuss the ideal occasions to enjoy this hearty brew.
Our journey doesn't stop there. We'll take you through the storied past of the Spaten-Franziskaner brewery, from its roots in 1867 to its pivotal moments like serving beer at Oktoberfest and its expansion to North America. Plus, you'll hear about a California company brewing beer with prehistoric yeast and get a taste of the unexpected as we explore viral internet sensations and the surprising success of the Florida Panthers in the NHL. Get ready for a dynamic blend of beer appreciation, cultural insights, and a dash of hockey talk!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:11):
and welcome in everybody back here in the two
guys and beer podcast studio aswe rejoin you once again.
Uh, sean, you know what day isit?
Speaker 2 (00:20):
say right it is beer drinking day it is beer drinking
day it is beer drinking day,monday.
Speaker 1 (00:25):
Monday July 1st.
Here we go, here we go.
So yeah, Doppelbach.
Speaker 2 (00:28):
Day Doppelbach.
Speaker 1 (00:29):
Day, there we go.
It's a lot of good days isreally what it is, but we're
back on the train and backbringing what we can to the
listeners out there and doingeverything, doing our part
really to entertain the massesor at least do something.
Speaker 2 (00:46):
I do my part by drinking beer.
Speaker 1 (00:48):
Exactly, consumption, that's my special talent.
Consumption and just endlessrandom knowledge that we come up
with from usually just theinternet, that we bring to you
and hopefully you learn a littlebit about some breweries and
you know, I know, that we havefor sure about you know some of
the great culture that is thebrewery culture.
Speaker 2 (01:09):
And that is a great culture.
And see, we do all the hardwork for you, whether it's the
beer talk, the brewery stuff orthe stupid knowledge that you
never thought you would know.
We're doing the heavy liftingso you can just sit back, relax
and drink your beverage.
The heavy lifting, yes.
Speaker 1 (01:24):
Chin ups.
It's a lot of weights aroundhere, 12 ounces Exactly.
So today we're goinginternational in celebration of
it.
Can't wait, I don't know, be inJuly or something, perfect.
But yeah, we're going back toGermany.
We're going to the Munich areaof Germany.
(01:45):
We've been kind of to roughlyaround that area-ish previously,
but this one we're going rightback to the heart of Munich,
bavaria, germany.
Perfect.
A brewery that, yeah, it's notthe oldest, but it could
definitely lay some claimtowards being one of the oldest,
having started in 1397.
(02:06):
That's crazy.
That is super old.
There's not a lot of peopleback in the workshop from there.
Speaker 2 (02:13):
No, I don't think they're around.
I don't think they're aroundnow.
Speaker 1 (02:17):
So, yeah, way back in 1397 is when this one really
started to be mentioned a littlebit, and that's going to be
spotting is what it is.
So that's the brewery that wehave selected for today, had it
recommended by a couple ofdifferent people, including Mike
, who I'm on the fire departmentwith, but also our good friend
Jake From.
Speaker 2 (02:37):
Seattle.
Yep, we appreciate that, jake.
Thank you very much.
Too bad you're not here likeyou're supposed to be.
Speaker 1 (02:44):
We had a whole thing all set up to go and the
shenanigans were in full effect,and you know what they say if
you shenan once, you're going toshenan again.
Speaker 2 (02:53):
He shenan it out this time for sure.
Speaker 1 (02:56):
So we had connected.
There's a group of us who arefriends from way back in the day
.
Melissa and Jake live out inSeattle and we've talked about
them even on a previous episode,which is kind of funny because
I knew about this informationwhile we were talking about that
.
It was the shilling cider wewere talking about, and even at
that point.
Speaker 2 (03:13):
This is ridiculous, ridiculous.
I didn't know anything aboutthis.
Just so you know.
Apparently this was a surprise,but I was informed this morning
at about 11 am that thesurprise was going to happen.
But it's not going to happen.
Speaker 1 (03:25):
So we had connected and Jake said he wanted to be a
part of the podcast or be herefor a recording or somehow be
involved, and I'm like, well,let's do all of the things,
let's get them on?
Yeah, absolutely, let's do it.
And so we had the shenanigansthat were in full effect.
Is that Sean didn't know any ofthis at all?
I knew my wife knew his wife,knew my brother and
(03:47):
sister-in-law here earlier alittle bit.
They knew pretty much everybodywas aware of what was going on
and there was, you know, littlethings here and there.
You know I messaged Sean alittle bit about.
You know, like, oh, bring theextra mic because we might.
You know, like we got to testit out if we're ever going to
have a guest like today.
Speaker 2 (04:05):
Right it out if we're ever going to have a guest,
like today.
Right, and that seemed legit tome because we're working on our
new table so we can actuallyhave some people in here a
little more room.
And I was just thinking, oh OK,sounds great.
But I left it at home once Ifound this whole thing Right,
not here, but it seemed legit.
Speaker 1 (04:18):
So we had yeah, we had all of the all of the plans
in place until last night.
At some point in time, poorJake ended up getting sick and
he is getting an appendectomy,so he flew to Minnesota from
Seattle to have surgery.
This episode will be dedicatedto you.
Yeah, we'll drink them for you,buddy, that's what we'll do.
So the plan was to have them onand it kind of we were going to
(04:41):
would have been really coolbecause we were going to kind of
surprise you, either right atthe beginning or as part of the
podcast, so we were going tokind of get you with that one.
That would have been fun, wouldhave been, would have been a
really good time.
So you know, we were thinkingabout him and relatively minor,
so it should go fine.
But you know, still, at thesame time he probably he might
be coming out about now, but heotherwise he was probably under
the knife here just within thelast few minutes, right, yeah,
(05:05):
but yeah, so it's kind of theepisode is kind of inspired by
that.
So he's unfortunately not ableto be here, but you know we have
the beer just the same, and sowe're going to push forward with
this Spaten.
It's a Spaten.
Frankenzahner Brau is a breweryin Munich, bavaria, germany.
So that's the whole thing.
That's what it is.
(05:27):
So Spaten is what it is.
The brewery that we have iseither not 100% sure.
So all of the German speakingaudience, feel free to hit me
with the feedback and put ittowards me.
It's either Optimator orOptimator.
It is an A, but with the Germanlanguage I'm not sure if it's
Optimator with that.
But Optimator sounds kind offun like a transformer.
Speaker 2 (05:47):
That's what I kind of thought too, but I'm not even
going to take a stab at it.
I'll probably use both throughthe course of this episode
because, well, you know, I don'tspeak German, just not good at
it.
Speaker 1 (05:56):
Amanda was going through Babbel on her phone
trying to learn German.
It wasn't going well, it wasn'tgoing well.
No, to learn German, it wasn'tgoing well, it wasn't going well
.
I don't think that she'll haveit for when we go to Oktoberfest
later this year which staytuned to that upcoming We'll
have some live video, maybe someshorts.
I don't know when it'll allcome out, but we're going to be
doing some stuff live onlocation from the Oktoberfest in
(06:19):
Munich, germany, later on thisfall, so looking forward to that
, that's going to be a good time.
Speaker 2 (06:23):
Yeah, that'll be exciting, and since this stuff
is from Munich, I don't knowwhat all our plans are going to
entail while we're there, butmaybe we swing by this place and
check it out, since we'll bethere.
Speaker 1 (06:34):
I got it on my list to talk about here, Perfect.
So it's a.
It'll definitely be involved.
So we'll have to.
We'll have to hearken back on alive bit that we do from
Germany, so that'll be kind offun.
So looking forward to thatprocess later on this year, but
I'm looking forward to havingthe beer today.
So what we have is the Optima.
(06:54):
It's a Doppelbach.
It does say malt liqueur ormalt liquor, but I'm not sure
how you have a Doppelbach and amalt liquor unless it's just the
maltiness rather than like aZima or that type of malt liquor
.
But nonetheless it is aDoppelbach.
7.6 alcohol by volume.
Speaker 2 (07:11):
Did you just say Zima ?
Yeah, my goodness, is it evenmade anymore?
I think so.
Who drinks Zima?
I don't know.
Speaker 1 (07:17):
I mean I did in high school.
I don't think I've ever evenhad it.
Oh really, yeah, I don't thinkI ever did.
Speaker 2 (07:22):
You just put a Jolly Rancher in them.
You can change the flavor.
There you go.
You can drop it in.
Speaker 1 (07:26):
Brilliant yeah.
Speaker 2 (07:28):
I wonder if they.
I'm going to have to look tosee if they make.
I know they went away and thenthey brought it back.
I think it's gone again.
Okay, I guess I thought maybeit was stillirnoff Ice and
Mike's Harden.
Now they're all over the place.
(07:48):
Yeah, yeah.
Anyways, can we get to cracking?
Speaker 1 (07:50):
Let's go, let's get the All right.
Let's blow the top off thisepisode.
Speaker 2 (07:54):
Here we go.
Speaker 1 (07:58):
All right, first couple sips here to kind of get
the episode going.
Definitely Doppelbach, for sure.
Yeah, you get kind of that deepmalty, kind of almost not burnt
(08:19):
, but it's almost there's abrown flavor like a nuttiness to
it.
For sure, real kind of notheavy, but deep.
Speaker 2 (08:28):
Yeah, that is a great way to describe it deep because
it is not heavy, but it tasteslike a heavy beer or a super
dark beer.
Borderline the Guinness type offlavor, good and full-bodied.
It's like a light Guinnessmaybe if that makes sense.
But it's pretty good though.
I like it Kind of see a lightGuinness maybe.
Speaker 1 (08:43):
Yeah, if that makes sense, but it's pretty good,
though I like it Kind of see thelabels there.
On the front it's got the logofor the Optimator.
So the logo we'll talk aboutthat here first, before we get
too deep into the history of ithere.
The logo itself it's two littleshovels, is what that is.
(09:03):
It's malt shovels is what thoseare, because spotten, literally
translated in German, is spade.
It's like a shovel, oh sure.
And so that's kind of theirthought is that it's a shovel
for, it's a malt shovel for whenthey're making beer.
That's genius.
So that's kind of what they gotthere.
Speaker 2 (09:24):
Those Germans, they're all smart over there.
Speaker 1 (09:27):
Absolutely.
So that's kind of what's goingon there.
As I mentioned, a 7.6 ABV, socut a little bit to it a
12-ounce bottle.
I like the green bottle though,like that's something that you
know.
It's a lesser, lesser knownthing that even sunlight will
affect, I mean over time, but itwill kind of affect the taste
(09:48):
of beer a little bit.
And so you'll see, usually,like more craft or heavier beers
will be in either darker orgreen bottles, whereas if you
get you know, like the lighterbeers, that it's not going to
affect it quite as much becausethe taste is really light to
begin with.
Then those are going to be inclear bottles because it doesn't
matter, it's not a huge deal,it doesn't affect it, yeah.
Speaker 2 (10:07):
Yeah, you can definitely taste the malt in
here, though, for sure.
So it's definitely not the maltliquor type beer that we were
thinking.
We were kind of confused for aminute about it.
Well, we weren't confused, butit was just interesting to see
Daubebach and malt liquor on thesame bottle.
But it's definitely the maltsof the, with the grain or the
malt or whatever they put intoit, for sure.
You can taste that in theaftertaste, for sure.
Speaker 1 (10:30):
Very malty.
For sure, though, a hundredpercent, it's pretty good though
it's pretty good.
I don't know that on the lawnmowing scale that I always
hearken back to, I think it'dprobably be about a one from the
standpoint of you know, hot daymowing the lawn.
I don't know that I'm havingvery many of them, maybe one
(10:51):
before to kind of get you knowlike, feel like I got ate a good
breakfast or somethingbeforehand, but you know it's
not.
It's good, but it's not.
What I would say is likerefreshing for like a hot day,
but it, you know it, it isdefinitely good from that
Doppelbach, that heavier,full-bodied malty type of flavor
.
So not any lawn mowing, but no,I agree 100%.
Speaker 2 (11:12):
I was thinking the same thing, probably about a one
lawn mower on the scale.
I wouldn't want to drink thison a hot, sweaty day.
I would want to drink thissitting on my porch with my feet
up smoking a cigar.
Absolutely, I'd want to crackone of these and savor the taste
and enjoy that.
Speaker 1 (11:29):
Yeah, maybe after you put the lawnmower away for the
final time in like lateSeptember October.
Speaker 2 (11:34):
That would be perfect .
You're on a fire having one ofthese Yep the leaves are already
coming down.
Speaker 1 (11:39):
You're not doing anything with them, you're just
moving on.
Maybe you do, I guess.
Speaker 2 (11:49):
I don't.
I don't really have any leavesthough that come down here.
Most of it is pine, so I don'thave much of that, but admiring
the yard oh a hundred percent,yeah.
Standing there with your handson your hips pretending to be a
man, absolutely yeah.
Look of accomplishment.
Speaker 1 (11:59):
But yeah, like you know, sweatshirt, maybe a hoodie
on with the fire, I'd probablythat Now that's a different
scale I'd probably have four,five.
The number would change alittle bit, you know, at that
point in time, but it's more ofthat than the lawn mowing with
that type of vibe.
Speaker 2 (12:17):
So we might have to add a second scale.
We got the lawn mowing scaleand then we have the fall fire
hoodie scale, that's true, wehave to come up with some sort
of second scale, now that youbrought that up.
Speaker 1 (12:28):
Yeah, that's true.
Yeah, because when we had ourrun of three, four
Oktoberfest-style episodes,those probably would fit more
with that, because you're moreof a fall October-ish type of
beer.
So, yeah, I like it, it's asecond scale.
We'll add it to the bottom orwe won't.
We'll just talk about it, It'llbe fun.
Speaker 2 (12:49):
One way or the other, it'll be a good time Either a
summer beer or a hardworkingsummer beer when you're hot and
sweaty and gross, or it's athrow on a hoodie, roast a
marshmallow, put a weenie on,drink a beer.
Speaker 1 (13:01):
Yep Need something kind of heavy with some body to
it there you go.
Speaker 2 (13:06):
This is it.
Speaker 1 (13:06):
Absolutely.
So this one goes way back, notnecessarily this particular one,
but the brewery itself 1397, asI had mentioned before.
So it goes in the way backmachine back before even 1400,
three years before 1400,.
By my math it's Malacca math,so it's got to double check it
sometimes.
(13:26):
But it was first alluded to inMunich.
It's Welser Prü is how I guessI would say it.
I'm guessing it's a W-E-L-S-E-R, so in German it'd probably be
Welser, welser Prü.
I'm guessing again not speakingGerman.
Speaker 2 (13:41):
You have the app on your phone, so I'll let you.
Yeah, we'll go with that, crackit, but I use Google Translate
when we're over there, so thatwould be my way of trying to
communicate.
Speaker 1 (13:52):
So 1397 is the first mention, but there's not a whole
lot of information that theyhave.
You know they have Wikipedia,they have information on Spotten
as a whole with the Hand familythat is now kind of the
ownership group.
They have some otherinformation but they don't
really have their own websitereally at all, which is a little
bit I guess I shouldn't saysurprising.
(14:13):
But they've been around thatlong that you're either going to
come and check it out or you'renot, and it's going to be in
all of the places.
You know they probably aren'toffsetting a bunch of
advertising dollars for taxrevenue like American companies.
I don't know how that works forGermans, but I'm assuming
there's something a littledifferent there because they
seem to care a lot less aboutthat.
People know what it is.
(14:33):
It's not your surprise thatBudweiser is going to be on the
shelf.
So that's kind of 1397, as Ifirst mentioned.
Not a lot of information, butownership changed often until
1854.
So a lot of ownership changesthroughout the course of the
years leading up to when itfinally gets to the ownership
group and we start movingforward a little bit.
(14:54):
It's been a leading exporter ofGerman beer for more than a
century and a crucial role inestablishing the president's
superior worldwide reputationfor German beer.
So this is definitely wellknown and I had never heard of
it until then.
But then all of a sudden I geta bunch of people that mention
(15:17):
it and so like it clearly is outthere and doing a thing, but
just isn't something that I hadcome across, at least as of yet.
Speaker 2 (15:20):
Yeah, I've never heard of it before either.
I've never come across it.
I can't say I've seen it in anyliquor store around here that I
frequent, so this is a new beerto me.
Speaker 1 (15:29):
One note, as we kind of talk about the timeline a
little bit the 1397.
Between 1397 and 1854, again,you're going to have to
double-check my math here butsomewhere between there is 1516.
It happens Exactly, it happens1516.
And the 15.
It happens Exactly, it happens1516, that was we had mentioned
(15:49):
this in again when we had donesome episodes kind of referring
to some German beers DukeWilhelm IV of Bavaria issued the
so-called purity law, decreeingthat then on, beer was only
allowed to be brewed from malt,hops and water.
Since then, Spaten has onlybrewed its beers with the strict
adherence to the purity lawquality you can taste.
(16:12):
So they kind of went throughthat.
There was a lot of beers thatkind of disappeared at that
point in time, but this was onethat, nope, we're going to lean
into it, that's what it's goingto be, and that's what we're
going to say, and that's whatwe're going to stick with.
And so they went right throughthe purity line, you know, were
able to come out the other sideexactly with what they had.
Speaker 2 (16:33):
Well, it's definitely quality, that's for sure.
You can tell that by drinkingit.
It's just not some crap assbeer, that's for sure.
It is a quality beer,especially if you.
Speaker 1 (16:49):
So as we kind of move through the years here 1854,
that point it moved to anotherlocation as well within that
Munich area, and it is actuallystill in that same location
today.
So that's quite the run 1854,2024, count the carry the two, a
(17:09):
whole bunch of years 170-someyears yeah.
In 1867, became the largestbrewery in town in Munich.
So starting to really kind ofpush things a little bit.
1872, the Franziskaner LeistBrewery served beer at the
Oktoberfest celebration for thefirst time.
(17:29):
So there we had talked about,you know, maybe trying to find
that I think we can find itthere.
Speaker 2 (17:35):
I probably can.
Speaker 1 (17:37):
It'll be pretty easy to find.
They had the spot inOktoberfest beer Ur-Marzen
especially, brewed by JosephSeldmeier in 1909, or at that
point it was brewed there andthen separately.
In 1909 they first begandelivering to North America.
So it had not came to Americaat all until early 1900s.
Speaker 2 (17:58):
Wow, so they've already been brewing beer for
hundreds of years, yeah, andthen it finally shows up here.
Speaker 1 (18:04):
Exactly 1922, the Spaten Rory and the Franziskaner
Leisbrau united to form a jointstock company.
So they kind of merged and theywere both owned by the
Seldmeier family, GabrielSeldmeier separately.
Just as a side note, he wasactually a former royal court
brewer.
So kind of a big deal.
Speaker 2 (18:27):
It sounds pretty special, big deal.
Speaker 1 (18:29):
Sounds special.
Around 1924, they got a newadvertising slogan that is still
in use today Las dir raten,trinke spoten.
And you can almost kind ofguess what it means Literally
translated let yourself beadvised, drink spoten.
Speaker 2 (18:46):
I am advised.
Yes, I have been advised.
Speaker 1 (18:48):
I like I do.
I do like that, that slogan.
I think that that works for me.
It works well.
I have been advised and here wego, we're drinking.
So, yeah, it's kind of aninteresting little advertising
slogan.
But yeah, 1924, and they stilluse that today, still use it.
(19:08):
Yeah, they still use it.
So been around for quite awhile, they still use it.
So been around for quite awhile.
Francis Garner beer was createdin 1935, even though they were
as part of the brewery, theykind of within the spot and
overall house, they created thatparticular beer in 1935.
And the Francis Garner Monk wasdesigned by Ludwig Holwein at
(19:30):
that point in time, so did bringin an artist to be able to make
the label.
I don't have a picture of saidlabel no, actually I do on this
Wikipedia page and it'sliterally.
It is a monk that has a mugready to take a poll.
Good beer drinking monks arehard to find.
Speaker 2 (19:48):
They are hard to find , but we did learn about monks.
Before they used to drink, madetheir own beer concoction to
fast and lose weight.
Speaker 1 (19:54):
Yep, there we go.
That's what I need to do.
I think I said that then, butjust one more time.
Speaker 2 (20:00):
You want to lose weight or you want to become a
monk?
Might have to do both.
Speaker 1 (20:04):
Do I get to drink twice as much then?
Sure, just for you.
1964, the brewery produced itsfirst wheat beer and then 10
years later it became FrancisGarner brewed became all of the
Francis Garner was wheat based,so they kind of made that into
(20:25):
its own segment, own section ofbeer.
So that was in 1964.
Fast forward another 20 years,1984, it started a national
distribution of beers and by1998, it ranked among the top 10
breweries of Germany.
All right, that's a pretty goodlist to be on.
(20:45):
I would think I'm guessing, Justsaying Any top 10 seems good to
me 1992, kind of around thetime we were talking about the
wheat-based and when they weregoing to the national
distribution.
They reached a production atthat point in time of 1 million
hectoliters.
Don't worry, I did theconversion 850,000 US barrels in
(21:09):
1992.
So that's where they were atabout then.
In 97, they also combined withthe Lohenbrau AG to form the
Spaten-Lohenbrau Group.
It was sold in 2003 toInterbrew for 530 million euros.
So they have definitely grownquite the business over the
(21:31):
course of many years.
Speaker 2 (21:32):
Just a little bit.
They didn't get too big.
Now you know, it was just alittle bit of growth.
Speaker 1 (21:37):
During the 2002-2003 brewing year, francis Conner
beer alone reached one millionhectoliters produced, wow.
So they definitely kept goingon that one.
However, they did in 2006, theydid have to.
They closed essentially one ofthe brew houses in Munich just
due to a lack of workload, but Ithink that was more of a
regional situation.
(21:58):
But they didn't get rid of thebuilding.
They now made it a museum forthe company.
Oh, that's cool.
So now there's a museum inMunich we can be able to go
check out.
So maybe that's where we can go2011, the brewery launched the
Franz Garner Royal, a wheat beer, and in 2017, ab InBev launched
the distribution ofalcohol-free Francis Garner in
(22:21):
the UK.
So all sorts of different armskind of spouting off all over
the place with what SpatenFrancis Garner has.
2021, they began consideringselling the Francis Gunner and
Spotton brands to move tooffload some of the beer assets.
So still some things to be ableto work on.
(22:41):
On that one they haven'tfigured anything out, but at
least as of 2021, ab InBev wasthe kind of the parent company,
I guess, if you will, for all ofthe brands there.
Speaker 2 (22:52):
That's kind of a bummer, you know, because AB
InBev that's a pretty bigcompany.
You know, it's too bad it's notowned by a local company in
Germany or passed down throughfamily lines some way shape or
form.
You know it's just kind of abummer when big corporations
take over breweries or othercompanies or beer.
You know it kind of takes awaythat special factor or the
(23:16):
homegrown factor.
Speaker 1 (23:18):
Takes away a little heart, almost the little man
factor.
Speaker 2 (23:20):
You know it's like oh , it's just another big company
that owns it.
They had nothing to do with thesuccess of it, nothing to do
with the recipes, the beer, thepackaging, nothing.
It's eh we just bought it.
Now it's ours Exactly.
Speaker 1 (23:34):
So yeah, it's.
Yeah, we just bought it.
Now it's ours exactly.
So yeah, it's.
Uh.
Yeah, I don't know, we'll seewhat happens.
If they end up serving you,maybe they sell portions of it.
You know the francis gunner andspot and brands.
Maybe they sell it to anindividual person.
They can start that, but it'dbe pretty big pull for one
person to uh that's just it.
Speaker 2 (23:49):
If they're selling for 500 and some odd euros, like
you said, like, how is any oneperson going to even carry that
on?
Speaker 1 (23:57):
Well, and even a millionaire billionaire that's
going to maybe try to lop ontothat and do that is probably
going to make it under an LLC orsomething anyway.
So it's going to be anothercorporate venture, right?
But yeah, you're not gettingthe local brewer that's worked
there for 20 years to like allright.
Well, I'll take out the loan.
Speaker 2 (24:17):
Yeah, it would take a lot of investors to pool
together to try to keep itprivate in some way, shape or
form.
But then you'd have 10, 15owners essentially you know all
investing in it.
Speaker 1 (24:31):
Would be cool though yeah, it would.
Essentially, you know allinvesting in it Would be cool
though yeah, it would.
Just a quick update In 2010,the brewery employed about 500
people and had an annualproduction value, or volume
rather, of about 2.4 millionhectoliters, which again, doing
the math, 2 million barrels andreminding people once again how
(24:52):
much is in a barrel.
Speaker 2 (24:53):
Oh, 34 gallons or something like that.
Yeah, so that's a united usgallons, 34 gallons per the
average barrel.
Of course there's other barrelsthat are different sizes.
Right, that's the average sizebarrel.
Speaker 1 (25:06):
So, uh, that times two million is a lot.
It's a lot of beer.
It's quite a bit of beer,making it one of the largest
brewers in the Breveria orBavaria, not Breveria.
Speaker 2 (25:16):
Bavaria region.
Can you imagine, like if you'rebrewing that much beer, how
much malt you need, how?
Much wheat you need like howmuch yeast?
All that stuff, like it's crazy.
Speaker 1 (25:36):
And just to brew at that large of a tank you're
dumping in.
You know you're not making amistake by like, oh, a teaspoon
too much or something.
Speaker 2 (25:39):
You know like oh, did you put four or eight bags in
this, bringing up, bringing theforklift up and dumping the
whole pallet load of wheat inthere.
Speaker 1 (25:45):
It's going to be those those big, the bags that
are on pallets, that usuallyhave concrete mix or something.
We had talked before aboutOktoberfest going there later on
this year.
If we haven't mentioned that,can't wait, can't wait, it's
going to be a good time.
Spaten Franz Skarner Brau isone of the six brewers in Munich
to brew beer for Oktoberfest,so one of the specific ones for
(26:08):
the celebration.
Perfect, so definitely lookingforward to that.
Some of the beers that theyhave 1841, they introduced the
Marzen beer.
1894.
The Muncher Helles, a Germanpale lager, was produced by the
company for the first time, 5.2ABV.
They had a Pills that they make5.0 ABV, the Oktoberfest beer,
(26:33):
which was likely going to bewhat we're going to have while
we're there, I can't wait, I'mexcited.
My goal is and I've said thismultiple different times or
whatever my goal is to havebetween 7 and 10 massive beers
and then a pretzel the size ofmy torso.
Speaker 2 (26:45):
We'll be carrying you right out of there.
It's a good thing that I don'thave a flight back to.
Speaker 1 (26:50):
America the next morning.
Wait, wait, a minute.
That's going to be.
That'll be interesting.
Speaker 2 (26:57):
I do not have a flight back the next day.
I go back two days later.
I think I probably should havepushed it a couple of days.
Speaker 1 (27:04):
The third yeah, that's the way that it worked
out for flight times for me.
Speaker 2 (27:09):
We're going to get laughed at over there.
Oh, absolutely, I'm okay withthat.
Speaker 1 (27:15):
I'm okay with that.
I'm willing to accept any andall harsh criticism.
I'm okay with that.
But interesting note, as weknow that it takes a little
while to be able to brew beer,usually you can get it done in
between a couple of weeks and amonth, depending on how long you
want to let it settle, to beable to let some of the malt
settle to the bottom, orfiltering.
They brew the Oktoberfest beer,it says, here in springtime to
(27:37):
be able to be ready for the fallOktoberfest in autumn.
So that's going to be about a5.9 ABV.
So looking forward to having abunch of that.
I can't wait.
They also have a light beer,Diat Pills, which, interesting
note, can be consumed bydiabetics.
So if you're running into thatissue, that's something that you
(28:00):
can have with that.
Speaker 2 (28:01):
Beer for everybody.
I'm not interested in lookingto consume light beer, though
that's true.
I want full, hearty, chunky,thick German beer.
That's going to knock me on myass, basically, exactly.
Speaker 1 (28:13):
The Francis Conner Weiss beer has a 5.0 ABV, and
that is one of them that claimsto be part of following the
purity law with what you'rerequired the malt, hops and
water.
Basically, that's it.
I don't know how you makeanything taste different at all.
Speaker 2 (28:33):
Right when you have the same three ingredients.
Speaker 1 (28:35):
You just make it work , I guess.
Speaker 2 (28:38):
Maybe you could get some different water from
somewhere.
Speaker 1 (28:41):
That's true, because that is one of the big things is
the taste of water.
It's going to be a littledifferent, that is, it
definitely changes the taste ofthe beer.
Generally I've purchasedbecause I just make five, make
like five gallon batches.
Whenever I've made it I willjust purchase like spring water
and in bottles.
But I have known differentplaces.
There's a place in Florida thatI had gone to, anchor Lab, that
(29:04):
they use reverse osmosis andjust filter it right down to
basically distilled water.
There's nothing in it.
And then the guy that owns theplace actually he graduated as,
like, a chemist, I believe, andso he at least was in college
for a while as a chemist buthe'll basically put different
minerals and different thingsback into the water to create a
(29:26):
specific taste based on a watertable from a certain area.
So there are places that want todo that.
They want to recreate a beerfrom a random place in Japan.
All right, well, as long as Ihave the water profile like, I
can make it taste exactly likethat.
So kind of a fun thing.
If you have a taste that youwant to be able to go to, you
can adjust the water itself.
So now you see the ingredients.
(29:47):
But you know, if you want toadjust the water, you can
certainly do it.
Speaker 2 (29:50):
Yeah, that's crazy Interesting how that stuff works
when you're doing that kind ofthing, brewing beer or whatever
it is you're doing here thatthey generally only use raw
(30:18):
materials of the highestqualities and a lot of it is
locally sourced.
Speaker 1 (30:20):
A lot of their malt is obtained from barley grown
primarily in Bavaria and it paysvery close attention to the
purity of the strain of thebarley that they use.
So they definitely go realclose to home.
The hops are taken from aHallertau I believe is what it
(30:40):
is Hallertau situated just northof Munich.
So again, kind of locallysourced with everything.
And the yeast supplies arebrought in as well and they use
their own specific purebredstrain of yeast.
So definitely something thatthey keep local.
And then their water table theysay their own deep wells and
(31:00):
especially noted for purityright there in Munich.
So yeah, lots of right from thesource kind of things.
They're not trucking stuff infrom all over the place, which
to a certain extent I mean, ifyou find something that's good,
what difference does it make ifyou bring it in from North
Dakota, like it's a goodingredient?
I want to have it be a goodingredient.
Obviously you want to try tostay local, be able to support
the local economy and you knowsomething that if you can do it,
(31:22):
that's great.
If you can't, as long as ittastes good.
You know, I think that's kindof good, but you know it's
something you can kind thestoryline All locally sourced,
homegrown.
Speaker 2 (31:40):
But yeah, you can get good ingredients from
everywhere and you're talkingabout yeast that just kind of
reminded me of I don't know ifit's still in business anymore.
I kind of saw it maybe six,seven months ago, but apparently
in California there's a companythat has taken prehistoric
yeast and they've brought thatback from the dinosaur age and
they make beer with thatInteresting I'd be willing to
(32:00):
try it.
Yeah, I don't know if they'restill in business or not.
I didn't do a ton of researchon it, but it's literally
prehistoric yeast that theybrought back.
It was frozen or fossilized orsomething.
I don't remember the exactdetails.
Speaker 1 (32:12):
Is this like Jurassic Park?
They drill into the mosquito.
Speaker 2 (32:19):
Yeah, I hope not, but it was kind of interesting
because that was their wholegimmick.
You know is prehistoric beer,yeast from back then and I guess
it took them a while to get theyeast to actually work, produce
properly or to ferment properlyfor the beer.
We might have to do an episodeon that if we can actually get a
hold of some of that beer, ifit exists still.
But it was interesting.
Speaker 1 (32:37):
Absolutely We'll have to do some research, or if any
of our listeners out there or, Iguess, watchers, because we are
also on YouTube, if you haveany information about that or, I
guess, any beer.
If you have anything you wantto recommend to us, definitely
reach out on our social mediaplatforms.
Toss something at us, you know.
Give us an idea.
Give us, you know, give us anidea.
Give us, you know, something.
I really want to see this.
Go ahead and talk about thisbrewery.
(32:58):
You know we're happy to be ableto do that and you know we love
to be able to talk to peopleand you know we've talked to a
couple of different breweriesabout, you know, being able is
how the words actually workbeing able to do like on site
type of things and might do someon site interviews and some
episodes here in the upcomingfuture as well.
So definitely looking forwardto continuing with some of that.
(33:19):
So a lot of good thingshappening here at the, the old
podcast.
But, yeah, if you've got ideasor things that you want to hear,
have us talk about, certainlyreach out.
Give us some feedback on, onyou know, the different social
media platforms.
Comment on YouTube.
Comment on Facebook.
Twitter X.
Comment on YouTube.
Comment on Facebook.
Twitter X.
Whatever it is Instagram.
I don't think we have anOnlyFans yet, but we can get
(33:41):
working on that.
Speaker 2 (33:42):
That is not a bad idea.
Speaker 1 (33:44):
If there's a segment out there that's looking for
that, we'll drink beer and showour toes or something.
I don't think it'll go well,but you never know, maybe that's
our next sponsor.
There we go.
Speaker 2 (34:00):
Yeah, we appreciate the recommendations.
This one was recommended.
We have a couple of futureepisodes of recommended beer
coming too.
We've had a couple of past ones.
So yeah, we really appreciatethe comments and thanks a lot.
Speaker 1 (34:13):
Absolutely what else you got going on over there,
Sean?
I don't got a whole lot goingon.
I got some randomness kind ofbopping around my head, but
nothing particular.
Speaker 2 (34:22):
Boy, I don't have too much on this particular day.
This day is kind of cloudy forreasons that Jake was supposed
to be here.
Now he's not, but I got tobring this up because Joe Rogan
brought this up and viral stuff,viral sensations, and you're
laughing, so I'm sure you knowwhat I'm gonna ask him.
Speaker 1 (34:41):
I, I don't, but uh, I just when you start referencing
joe rogan's podcast like that,always well and it was
surprising he brought it upstuff, but you haven't heard the
.
Speaker 2 (34:51):
The latest viral sensation the gal that was on
the interview in the street.
Speaker 1 (34:56):
Oh yeah, okay yeah yeah, yeah, yeah baseball the
last two weekends everything thehigh school kids that we have
on our team.
That's all they keep saying allthe time.
And like at first, I'm likewhat are you talking about?
Like what?
So obviously you had to googleit.
And well, that was a terribledecision how does that even
happen?
Speaker 2 (35:14):
things go so crazy, viral, like that.
What's the science behind it?
There, probably isn't a sciencebehind it, but how does that
happen?
Speaker 1 (35:22):
It's so random, but there are people that are paid
tens of thousands of dollars,maybe even millions of dollars,
to try to develop things likethat Things that go viral.
There are people that literallywill work for different
companies that develop like allright, this is going to be the
dance that we're going to giveto such and such, and then
they're going to do it and it'sgoing to be everybody's going to
be doing this dance on Tik TOKfor the next three months, or
(35:44):
something like that.
I don't.
The weird thing is, I don'tknow how you monetize some of
that.
I understand that you kind ofmonetize, like, if you get
somebody that's like Uber,famous, that's a influencer or
whatever it is, if they do it,then other people will do it and
they get money.
But I don't know how thattranslates back to like.
Are they like?
Are they just?
Well, I can't come up with myown, so I'm going to pay you to
(36:06):
develop a dance for me that I'mgoing to then do then.
Then the rest of the world willdo right, like, who gets?
So basically, I'm just the yeah, so I think it's you ultimately
pay for the thing, but yeah.
Speaker 2 (36:17):
I don't know.
You'd hope you'd get enoughviews and clicks, I suppose, to
pay yourself and pay themanything over you'd make money
on Like this gal.
I don't even remember her name,we'll just call her Hawk Gal.
Yeah, yeah.
I have no idea, she's alreadymade a couple hundred grand off
of merchandise.
It's like signing autographsand whatnot, and actually before
I was on my over here to recordthis, but this beer, apparently
(36:41):
she was on barstool sports, onthat podcast talking about those
things and of course you readon the internet she got fired
from her job or this or that.
Well, none of that's true,apparently, like what I kept
seeing on social media was shewas a teacher apparently.
Yeah, she's like.
No, I'm not a teacher, I workat a spring factory.
She's like nothing you've seenon there.
(37:03):
It's not true at all.
Speaker 1 (37:09):
Which, to a certain extent, depending on like what
it is like, why would you getfired?
Because you said you answered aquestion on the street, just
because it became viral, Like Idon't know, it seems kind of
weak reason to be able to firesomebody, but the nature of it,
yeah it, I don't know that's.
Speaker 2 (37:27):
It seems kind of kind of weak, but still for that
you'd have a pretty good casefor, uh, it's kind of the gray
area, but my gosh, you couldreally sue for wrongful
termination for that.
Absolutely yeah, yeah.
Speaker 1 (37:35):
The other viral, semi-viral, I guess sensation
was the.
Did you see or hear about theEdmonton Oilers fan?
Speaker 2 (37:43):
No, I did not.
Speaker 1 (37:47):
So all of the videos are heavily edited at this point
in time, so don't even try togo looking, because I've done
the research for you.
Again, we do the heavy liftingfor you.
But I guess at one point intime, when Connor McDavid had
scored during the the mostrecent Stanley cup playoffs the
finals that somebody had shareda video, they were kind of like
the crowd and went back to herand she's like, yeah, and then
she's like hauls them out, ah,yes.
(38:08):
You know, and you know, I guessit just kind of it went nuts and
it became kind of a little youknow mini viral thing and it
went away really quick.
But apparently she was offeredall sorts of money for a bunch
of different things and turnedit all down.
She said, no, I just want tosupport the team I just got.
I had about nine beers and gota little while Like it's fine.
Speaker 2 (38:30):
I did see that.
I didn't see the actualpresentation that she displayed,
but yeah, I did read about thatgal and her drinking a lot of
beer.
For that for sure.
Yeah, I didn't see that.
It's funny how that goes.
Well, you bring up hockey Now.
I got to trail off a little bit.
The Florida Panthers won thecup.
I was rooting for the Oilers.
Florida is now the state ofhockey.
(38:53):
We are no longer the state ofhockey.
Speaker 1 (39:03):
They've won three of the last five stanley cups down
there in florida.
It's ridiculous, it's an insaneto me, like I don't understand
and I think there's a certainpart of me that I feel like.
And of course I mean, don't getme wrong they developed well,
they've drafted well, theybrought people in, they've done
all of the things right to acertain extent.
But I gotta feel like theleague is trying to do
everything they can to kind ofbend the rules the right is the
right terminology but like theywant southern states to have
hockey, because when you havehockey in the southern states
(39:25):
you expand the nation and youcan expand your brand.
You're not just trying to moveinto additional places in Canada
which don't, because ofexchange rate and other things
going on, isn't as financiallyviable.
But I think after three timesof having a team in Atlanta you
can just give up on that, likethat's just not going to happen.
And side note, congratulationsto the Panthers winning the cup.
(39:49):
I have now been to a Stanley Cupchampion hockey game.
I didn't go to the Stanley Cup,obviously, but at one point in
time, when I went on the cruise,one of the cruises this last
week, last weekend, this lastwinter we had an extra day in
Florida and where we werestaying was about 20 minutes or
less in an Uber to Paradise.
(40:09):
Sunrise, sunrise, I believe.
Florida where the Panthers play.
Speaker 2 (40:15):
And so I was like why not?
Speaker 1 (40:17):
We don't got anything going on.
Do we want to just, you know, Imean it's kind of a wild idea,
you know fly to Florida out ofMinnesota in the winter and go
on a cruise and then go to ahockey game?
I know it's a little bit weird,and the wild weren't playing
there.
For those that don't know,we're from Minnesota, so I'm
wild you don't go wild sometimes.
(40:39):
They weren't playing, it wasPanthers and Blues, but I was
like, why not Nana's, like let'scheck it out?
And so we didn't buy ticketsahead of time.
We kind of came up with theplan last minute and took an
Uber there and that was kind ofa disaster because he missed the
turn for the Uber that dropsyou off right up front.
And then we ended up on the farside of the parking lot because
you're like, I don't know whereI'm supposed to go at this
point in time.
Get out, yeah.
So we're just like well,whatever, I'm not dealing with
you anymore.
So we just walk at that point,which is fine.
(41:01):
We get up to the uh, the ticketwindow, which was again outside,
because it's Florida inDecember, but it's still Florida
, so it's outside and go up tothe window and I'm like, oh, I
hope they still have sometickets left.
And like you still got sometickets left, I'm assuming, you
know like we get you knowsomething, I don't care if
they're you know way up top,whatever they're like oh, yeah,
(41:22):
yeah, yeah, we got some ticketsavailable, or whatever.
Once we get inside, there'sobviously some tickets available
.
It was like the Metrodome backin the day, you know, it was
like when we went take twotickets.
He's like, ah, well, you know,these are gonna be, it'll be
where florida shoots twice.
I'm like I don't really carebecause I don't, you know, like
(41:42):
if it's the wild, that's what Iwant to see, but otherwise, like
I don't really care.
You know what I mean.
So it's uh, it's in in an endand it is on the second level,
uh, but we'll get you thesetickets and and I'm like, okay,
totally fine.
And he's like in my mind, I'malready, because I'm used to
wild ticket prices, upper levelor still like $97 a piece or
something stupid.
And so mentally I'm like, okay,so it's Florida, so it's going
(42:04):
to be less, but it's still aStanley Cup.
They were in the Cup final lastyear and obviously they won it
this year, so they were good allseason long.
These are going to be 50, 60bucks.
Mentally I've already decidedthat's totally okay and he's
like.
He's going to be like 25 bucksa piece.
Speaker 2 (42:25):
And I'm like can I buy three of them and put?
Speaker 1 (42:28):
a buffer on each side .
I'm like this is not a problem,my man, Give me the tickets
right now and I'm going to spendmore of that on the beer.
So we went in and we got therea little bit after the first
period started.
We kind of wandered around thestadium just kind of check it
out Cool stadium there, and youknow they had a lot of stuff
going on, but it was very muchso.
Nobody was there for the hockey.
(42:49):
They were there for the I'm outand about in Florida and taking
pictures and being with friends, and there was a couple of
people they were cheering whenstuff would happen, but almost
nobody was there for the hockey.
It was a very weird, surrealexperience.
We actually sat in the seatsand got beer and hot dogs and
the whole bit during the secondperiod and then about early to
(43:13):
mid-third period we just kind ofpulled the pin, went and got
another beer, wandered aroundand just kind of toured the rest
of the stadium and then we'relike let's just head out, we can
beat the whole crowd, we canget an Uber right away.
It'll be right at the cause.
They have this whole section ofUbers that are all set there
and so there would just get thefirst one that's in line, no big
deal so.
So we get out there and the Uberwas a disaster getting there,
(43:36):
but the guy that brought us backwas super cool, Just an awesome
dude was very into the Panthers, very into hockey, so we talked
hockey like the entire time.
It was just a blast it was.
It was really really cool to beable to experience that.
But, yeah, so I got to see aStanley Cup champion before they
won it, but nonetheless got towatch Stanley Cup level hockey.
They actually lost that gametoo.
(43:57):
The Blues beat them.
Speaker 2 (43:58):
Oh no, the Blues weren't very good that year, but
they didn't beat them.
So do you think?
I don't know, I don't thinkhockey should be in the South at
all, like I just don'tunderstand hockey in Florida.
Like you said, there wasn'teven anybody there.
The Panthers were a perennialteam.
Speaker 1 (44:18):
They were in the Cup the year before, they were in
the Cup this year, but nobody'sthere.
I feel like Tampa does okaywith attendance.
Speaker 2 (44:20):
But yeah.
Speaker 1 (44:20):
Arizona.
Speaker 2 (44:21):
Arizona moves, yeah, utah, do they have a team?
Speaker 1 (44:25):
name.
Yet I don't think they'vedecided the team name.
They have a bunch of names outthere, like the Blizzard or the
Yeti or Igloo or something likethat?
Speaker 2 (44:34):
Who's coming up with those?
Speaker 1 (44:35):
names.
Those sound terrible.
Well, I think they're justmaking up names at this point in
time.
They have no idea.
Somebody already took theKraken, so oh, stop, not a lot
of Kraken in Utah, no, theKraken's in Seattle.
Right, yeah, no, it's hard toreally believe that.
(45:02):
There's mail.
Don't send me anything on that.
There's definitely fans there,but to get a concentration
enough to be able to support aprofessional franchise, 20,000
people at a crack kind of atough pull and I've seen it
myself because there's so muchother stuff going on that it's
an afterthought.
You look at even baseball inTampa Bay, you know what I mean.
Like Grand Ole Miss Stadium isgarbage but at the same time
like nobody goes and they're aperennial contender For a long
time they were good, you know.
(45:24):
And so, yeah, it's, I don't know, it's just it's a tough place,
just because, like I said,there's just so much stuff
otherwise going on.
You know what I mean.
Even the Diamondbacks, otherthan when they're going to the
World Series they're pretty wellsupported but they're not
selling out all the time oranything like that.
Not that the Twins are sellingout or anything either, but
attendance figures just aren'tamazing down there.
(45:45):
A little bit for basketball, alittle bit for basketball, but
that's more.
And basketball especially is alot more like you're there for
the appearance of being there.
You know what I mean.
You get into the game a littlebit, but that's a different
thing.
But yeah, I don't know, I don'tnecessarily love hockey in
southern states.
I'd like to see it in a couplemore.
(46:06):
I think that there should be ateam in Wisconsin.
I think that there should be ateam back in Connecticut, in the
Hartford area.
Whether you put a team in Maineor anything like that, there's
a lot of hotbeds that don't haveany hockey at all right now,
especially like the Wisconsin.
One kind of just boggles my mind.
You know, I don't know that younecessarily want to put one in
like North Dakota.
Maybe that Grand Forks areawouldn't be bad, but I don't
(46:30):
know that they have thepopulation to be able to support
it.
But you know it's the peoplethat are there love hockey.
But you know it's the peoplethat are there love hockey.
Yeah, there's no, there's noquestion about that.
It's not a matter of passion,it's just.
But at the same time, what areyou?
You're going to get passionatepeople that that love it, that
are going to support it there,or are you going to put it in a
Southern state where you'regoing to get half the amount of
(46:51):
people to show up and not reallycare?
Speaker 2 (46:54):
And they're just on their phone the whole time down
there.
Yeah, checking their Facebook.
Speaker 1 (46:58):
But I think it comes down to media markets more than
anything.
Speaker 2 (47:01):
Because you put one in Grand.
Speaker 1 (47:02):
Forks.
That's not a big media market.
You're not going to get a lotof advertising revenue.
No, you want to have it in LAand Chicago.
Speaker 2 (47:09):
Hartford's not a big one you know, on top of that,
North Dakota you're competingwith well, they're not the Sioux
anymore, but the Fighting Sioux, fighting Hawks or something
Whatever they are, because theyhad to change the name.
But that's a perennial collegeteam that gets a lot of
followers all over the place.
I think it'd be tough for anNHL team to compete with that.
(47:29):
Yeah, yeah, you're right.
Like I think more people wouldgo after the North Dakota team
or the college team versus thepro team.
I agree For sure.
Yeah, different brand of hockeycollege versus pro, you know.
Speaker 1 (47:41):
Definitely yeah, but they have such a I don't know if
cult following is the rightword but college has such a
different bit because there's somuch more passion with it,
because you went to that collegeor you have a connection to it
specifically and you know thatthe people that are going to be
there are going to be there forthree, four years.
Well, that's kind of changing alittle bit with football and
basketball.
But hockey, generally speaking,you don't see a lot of jumping
(48:03):
in hockey quite as much.
No money hasn't destroyedhockey quite as much as some of
the other sports.
Speaker 2 (48:10):
Not yet anyway.
We'll see how it trickles downhere in the near future, right.
Speaker 1 (48:15):
But that's kind of the factor that you look at some
of those things, why that'shappening and I don't know.
As far as expansion, I don'tknow where you'd put it, but I
like the idea of having a teamin Utah.
I mean, there's not a ton there, but it's still.
You know, Salt Lake City's agood area.
There's definitely some placesyou could put hockey.
But I just don't know why theykeep trying to force their way,
(48:39):
Because even with this teammoving to Utah, there was talk
of a different owner having anexpansion franchise in Arizona.
Speaker 2 (48:48):
Yeah, I read that too and I'm like why.
Speaker 1 (48:51):
Why is this happening ?
It already failed there once.
If you can't wrap your headaround like either you did a
terrible job vetting the ownerbefore and you just voted yes
because somebody was willing tobuy the franchise and keep it
there, or that person completelyflip-flopped on all of their
ideals when they went throughthat vetting process, you know
(49:11):
like.
I just don't understand howmany times you go back to that
well before you realize thatit's just not going to work.
You're going to have to waituntil you develop your brand a
little bit larger, a little bithigher, and you're going to have
to figure out a different wayto be able to do it, because
it's just not working maybepeople in the south just don't
like hockey as much, or there'smore things to do outside
(49:32):
throughout the year that theydon't want to go into a stadium
and pay, even with a baseball.
Speaker 2 (49:36):
You know well baseball's all summer.
If you're in Florida, you wantto go inside in the summer.
Speaker 1 (49:41):
Well, not only inside , but into an ice room.
I mean, right, and not thatit's cold, but especially if
you've been in Florida forhowever long it's going to be
chilly, you're going to have tolike you're going to wear a
sweatshirt.
I think I wore like a littlethin in long sleeve or something
like that, but I'm more used to.
You know, lived in minnesota,but people don't want to do that
when they go to florida orarizona because of the weather.
(50:02):
I don't want to go.
Yeah, like I'll go to a mall ifI want to get some ac, but I
don't want to go into an icearena like that's, you know, no
fun, but it'd be still be funfor me, like I'd still love it,
but I still live here.
Speaker 2 (50:14):
So yeah, we sure, we sure do no.
Speaker 1 (50:17):
Yeah, absolutely.
But yeah, I don't know.
I'm sure there's a marketsomewhere, I'm sure there's a
way to figure it out, butnobody's figured it out, at
least to this point, and sountil they prove me wrong, I'm
going to go ahead and be down.
My dauber is down on that.
Speaker 2 (50:32):
Well, I think it'll be quite a while before
anybody's proven wrong with that.
It hasn't proven successful atall yet, yeah, so.
Speaker 1 (50:39):
Yeah, so, but yeah, I don't know.
The beer was good, though thebeer was good.
Yeah, hockey may be okay, butthe beer was good.
Speaker 2 (50:48):
I've got a little bit more of the beer left than you.
I'm going to have to get todrinking and get this finished
here.
Speaker 1 (50:53):
Get that finished off .
Got anything else for thelisteners for the episode?
For today I do not.
I have absolutely nothing.
Tell your enemies, tell yourspouse, tell your you know
(51:15):
dentist, whoever it may be, youknow about the uh, the podcast.
Uh, if you, if you're reallywanting to be, you know, really
proactive or whatever, let usknow.
We'll send you stickers or youknow little cards or something
we can be able to.
We'll get you something youknow be able to do that.
So otherwise, we do got hats,we got some stuff going on that
we can be able to get out there.
So reach out if you're lookingfor something like that and
(51:36):
we'll be able to help you outwith something like that.
But until then, this will beEpisode 26 for the Spot and
Optimator Cheers, cheers, cheers, cheers.
and welcome in everybody back here in the two
guys and beer podcast studio aswe rejoin you once again.
Uh, sean, you know what day isit?
Speaker 2 (00:20):
say right it is beer drinking day it is beer drinking
day it is beer drinking day,monday.
Speaker 1 (00:25):
Monday July 1st.
Here we go, here we go.
So yeah, Doppelbach.
Speaker 2 (00:28):
Day Doppelbach.
Speaker 1 (00:29):
Day, there we go.
It's a lot of good days isreally what it is, but we're
back on the train and backbringing what we can to the
listeners out there and doingeverything, doing our part
really to entertain the massesor at least do something.
Speaker 2 (00:46):
I do my part by drinking beer.
Speaker 1 (00:48):
Exactly, consumption, that's my special talent.
Consumption and just endlessrandom knowledge that we come up
with from usually just theinternet, that we bring to you
and hopefully you learn a littlebit about some breweries and
you know, I know, that we havefor sure about you know some of
the great culture that is thebrewery culture.
Speaker 2 (01:09):
And that is a great culture.
And see, we do all the hardwork for you, whether it's the
beer talk, the brewery stuff orthe stupid knowledge that you
never thought you would know.
We're doing the heavy liftingso you can just sit back, relax
and drink your beverage.
The heavy lifting, yes.
Speaker 1 (01:24):
Chin ups.
It's a lot of weights aroundhere, 12 ounces Exactly.
So today we're goinginternational in celebration of
it.
Can't wait, I don't know, be inJuly or something, perfect.
But yeah, we're going back toGermany.
We're going to the Munich areaof Germany.
(01:45):
We've been kind of to roughlyaround that area-ish previously,
but this one we're going rightback to the heart of Munich,
bavaria, germany.
Perfect.
A brewery that, yeah, it's notthe oldest, but it could
definitely lay some claimtowards being one of the oldest,
having started in 1397.
(02:06):
That's crazy.
That is super old.
There's not a lot of peopleback in the workshop from there.
Speaker 2 (02:13):
No, I don't think they're around.
I don't think they're aroundnow.
Speaker 1 (02:17):
So, yeah, way back in 1397 is when this one really
started to be mentioned a littlebit, and that's going to be
spotting is what it is.
So that's the brewery that wehave selected for today, had it
recommended by a couple ofdifferent people, including Mike
, who I'm on the fire departmentwith, but also our good friend
Jake From.
Speaker 2 (02:37):
Seattle.
Yep, we appreciate that, jake.
Thank you very much.
Too bad you're not here likeyou're supposed to be.
Speaker 1 (02:44):
We had a whole thing all set up to go and the
shenanigans were in full effect,and you know what they say if
you shenan once, you're going toshenan again.
Speaker 2 (02:53):
He shenan it out this time for sure.
Speaker 1 (02:56):
So we had connected.
There's a group of us who arefriends from way back in the day
.
Melissa and Jake live out inSeattle and we've talked about
them even on a previous episode,which is kind of funny because
I knew about this informationwhile we were talking about that
.
It was the shilling cider wewere talking about, and even at
that point.
Speaker 2 (03:13):
This is ridiculous, ridiculous.
I didn't know anything aboutthis.
Just so you know.
Apparently this was a surprise,but I was informed this morning
at about 11 am that thesurprise was going to happen.
But it's not going to happen.
Speaker 1 (03:25):
So we had connected and Jake said he wanted to be a
part of the podcast or be herefor a recording or somehow be
involved, and I'm like, well,let's do all of the things,
let's get them on?
Yeah, absolutely, let's do it.
And so we had the shenanigansthat were in full effect.
Is that Sean didn't know any ofthis at all?
I knew my wife knew his wife,knew my brother and
(03:47):
sister-in-law here earlier alittle bit.
They knew pretty much everybodywas aware of what was going on
and there was, you know, littlethings here and there.
You know I messaged Sean alittle bit about.
You know, like, oh, bring theextra mic because we might.
You know, like we got to testit out if we're ever going to
have a guest like today.
Speaker 2 (04:05):
Right it out if we're ever going to have a guest,
like today.
Right, and that seemed legit tome because we're working on our
new table so we can actuallyhave some people in here a
little more room.
And I was just thinking, oh OK,sounds great.
But I left it at home once Ifound this whole thing Right,
not here, but it seemed legit.
Speaker 1 (04:18):
So we had yeah, we had all of the all of the plans
in place until last night.
At some point in time, poorJake ended up getting sick and
he is getting an appendectomy,so he flew to Minnesota from
Seattle to have surgery.
This episode will be dedicatedto you.
Yeah, we'll drink them for you,buddy, that's what we'll do.
So the plan was to have them onand it kind of we were going to
(04:41):
would have been really coolbecause we were going to kind of
surprise you, either right atthe beginning or as part of the
podcast, so we were going tokind of get you with that one.
That would have been fun, wouldhave been, would have been a
really good time.
So you know, we were thinkingabout him and relatively minor,
so it should go fine.
But you know, still, at thesame time he probably he might
be coming out about now, but heotherwise he was probably under
the knife here just within thelast few minutes, right, yeah,
(05:05):
but yeah, so it's kind of theepisode is kind of inspired by
that.
So he's unfortunately not ableto be here, but you know we have
the beer just the same, and sowe're going to push forward with
this Spaten.
It's a Spaten.
Frankenzahner Brau is a breweryin Munich, bavaria, germany.
So that's the whole thing.
That's what it is.
(05:27):
So Spaten is what it is.
The brewery that we have iseither not 100% sure.
So all of the German speakingaudience, feel free to hit me
with the feedback and put ittowards me.
It's either Optimator orOptimator.
It is an A, but with the Germanlanguage I'm not sure if it's
Optimator with that.
But Optimator sounds kind offun like a transformer.
Speaker 2 (05:47):
That's what I kind of thought too, but I'm not even
going to take a stab at it.
I'll probably use both throughthe course of this episode
because, well, you know, I don'tspeak German, just not good at
it.
Speaker 1 (05:56):
Amanda was going through Babbel on her phone
trying to learn German.
It wasn't going well, it wasn'tgoing well.
No, to learn German, it wasn'tgoing well, it wasn't going well
.
I don't think that she'll haveit for when we go to Oktoberfest
later this year which staytuned to that upcoming We'll
have some live video, maybe someshorts.
I don't know when it'll allcome out, but we're going to be
doing some stuff live onlocation from the Oktoberfest in
(06:19):
Munich, germany, later on thisfall, so looking forward to that
, that's going to be a good time.
Speaker 2 (06:23):
Yeah, that'll be exciting, and since this stuff
is from Munich, I don't knowwhat all our plans are going to
entail while we're there, butmaybe we swing by this place and
check it out, since we'll bethere.
Speaker 1 (06:34):
I got it on my list to talk about here, Perfect.
So it's a.
It'll definitely be involved.
So we'll have to.
We'll have to hearken back on alive bit that we do from
Germany, so that'll be kind offun.
So looking forward to thatprocess later on this year, but
I'm looking forward to havingthe beer today.
So what we have is the Optima.
(06:54):
It's a Doppelbach.
It does say malt liqueur ormalt liquor, but I'm not sure
how you have a Doppelbach and amalt liquor unless it's just the
maltiness rather than like aZima or that type of malt liquor
.
But nonetheless it is aDoppelbach.
7.6 alcohol by volume.
Speaker 2 (07:11):
Did you just say Zima ?
Yeah, my goodness, is it evenmade anymore?
I think so.
Who drinks Zima?
I don't know.
Speaker 1 (07:17):
I mean I did in high school.
I don't think I've ever evenhad it.
Oh really, yeah, I don't thinkI ever did.
Speaker 2 (07:22):
You just put a Jolly Rancher in them.
You can change the flavor.
There you go.
You can drop it in.
Speaker 1 (07:26):
Brilliant yeah.
Speaker 2 (07:28):
I wonder if they.
I'm going to have to look tosee if they make.
I know they went away and thenthey brought it back.
I think it's gone again.
Okay, I guess I thought maybeit was stillirnoff Ice and
Mike's Harden.
Now they're all over the place.
(07:48):
Yeah, yeah.
Anyways, can we get to cracking?
Speaker 1 (07:50):
Let's go, let's get the All right.
Let's blow the top off thisepisode.
Speaker 2 (07:54):
Here we go.
Speaker 1 (07:58):
All right, first couple sips here to kind of get
the episode going.
Definitely Doppelbach, for sure.
Yeah, you get kind of that deepmalty, kind of almost not burnt
(08:19):
, but it's almost there's abrown flavor like a nuttiness to
it.
For sure, real kind of notheavy, but deep.
Speaker 2 (08:28):
Yeah, that is a great way to describe it deep because
it is not heavy, but it tasteslike a heavy beer or a super
dark beer.
Borderline the Guinness type offlavor, good and full-bodied.
It's like a light Guinnessmaybe if that makes sense.
But it's pretty good though.
I like it Kind of see a lightGuinness maybe.
Speaker 1 (08:43):
Yeah, if that makes sense, but it's pretty good,
though I like it Kind of see thelabels there.
On the front it's got the logofor the Optimator.
So the logo we'll talk aboutthat here first, before we get
too deep into the history of ithere.
The logo itself it's two littleshovels, is what that is.
(09:03):
It's malt shovels is what thoseare, because spotten, literally
translated in German, is spade.
It's like a shovel, oh sure.
And so that's kind of theirthought is that it's a shovel
for, it's a malt shovel for whenthey're making beer.
That's genius.
So that's kind of what they gotthere.
Speaker 2 (09:24):
Those Germans, they're all smart over there.
Speaker 1 (09:27):
Absolutely.
So that's kind of what's goingon there.
As I mentioned, a 7.6 ABV, socut a little bit to it a
12-ounce bottle.
I like the green bottle though,like that's something that you
know.
It's a lesser, lesser knownthing that even sunlight will
affect, I mean over time, but itwill kind of affect the taste
(09:48):
of beer a little bit.
And so you'll see, usually,like more craft or heavier beers
will be in either darker orgreen bottles, whereas if you
get you know, like the lighterbeers, that it's not going to
affect it quite as much becausethe taste is really light to
begin with.
Then those are going to be inclear bottles because it doesn't
matter, it's not a huge deal,it doesn't affect it, yeah.
Speaker 2 (10:07):
Yeah, you can definitely taste the malt in
here, though, for sure.
So it's definitely not the maltliquor type beer that we were
thinking.
We were kind of confused for aminute about it.
Well, we weren't confused, butit was just interesting to see
Daubebach and malt liquor on thesame bottle.
But it's definitely the maltsof the, with the grain or the
malt or whatever they put intoit, for sure.
You can taste that in theaftertaste, for sure.
Speaker 1 (10:30):
Very malty.
For sure, though, a hundredpercent, it's pretty good though
it's pretty good.
I don't know that on the lawnmowing scale that I always
hearken back to, I think it'dprobably be about a one from the
standpoint of you know, hot daymowing the lawn.
I don't know that I'm havingvery many of them, maybe one
(10:51):
before to kind of get you knowlike, feel like I got ate a good
breakfast or somethingbeforehand, but you know it's
not.
It's good, but it's not.
What I would say is likerefreshing for like a hot day,
but it, you know it, it isdefinitely good from that
Doppelbach, that heavier,full-bodied malty type of flavor
.
So not any lawn mowing, but no,I agree 100%.
Speaker 2 (11:12):
I was thinking the same thing, probably about a one
lawn mower on the scale.
I wouldn't want to drink thison a hot, sweaty day.
I would want to drink thissitting on my porch with my feet
up smoking a cigar.
Absolutely, I'd want to crackone of these and savor the taste
and enjoy that.
Speaker 1 (11:29):
Yeah, maybe after you put the lawnmower away for the
final time in like lateSeptember October.
Speaker 2 (11:34):
That would be perfect .
You're on a fire having one ofthese Yep the leaves are already
coming down.
Speaker 1 (11:39):
You're not doing anything with them, you're just
moving on.
Maybe you do, I guess.
Speaker 2 (11:49):
I don't.
I don't really have any leavesthough that come down here.
Most of it is pine, so I don'thave much of that, but admiring
the yard oh a hundred percent,yeah.
Standing there with your handson your hips pretending to be a
man, absolutely yeah.
Look of accomplishment.
Speaker 1 (11:59):
But yeah, like you know, sweatshirt, maybe a hoodie
on with the fire, I'd probablythat Now that's a different
scale I'd probably have four,five.
The number would change alittle bit, you know, at that
point in time, but it's more ofthat than the lawn mowing with
that type of vibe.
Speaker 2 (12:17):
So we might have to add a second scale.
We got the lawn mowing scaleand then we have the fall fire
hoodie scale, that's true, wehave to come up with some sort
of second scale, now that youbrought that up.
Speaker 1 (12:28):
Yeah, that's true.
Yeah, because when we had ourrun of three, four
Oktoberfest-style episodes,those probably would fit more
with that, because you're moreof a fall October-ish type of
beer.
So, yeah, I like it, it's asecond scale.
We'll add it to the bottom orwe won't.
We'll just talk about it, It'llbe fun.
Speaker 2 (12:49):
One way or the other, it'll be a good time Either a
summer beer or a hardworkingsummer beer when you're hot and
sweaty and gross, or it's athrow on a hoodie, roast a
marshmallow, put a weenie on,drink a beer.
Speaker 1 (13:01):
Yep Need something kind of heavy with some body to
it there you go.
Speaker 2 (13:06):
This is it.
Speaker 1 (13:06):
Absolutely.
So this one goes way back, notnecessarily this particular one,
but the brewery itself 1397, asI had mentioned before.
So it goes in the way backmachine back before even 1400,
three years before 1400,.
By my math it's Malacca math,so it's got to double check it
sometimes.
(13:26):
But it was first alluded to inMunich.
It's Welser Prü is how I guessI would say it.
I'm guessing it's a W-E-L-S-E-R, so in German it'd probably be
Welser, welser Prü.
I'm guessing again not speakingGerman.
Speaker 2 (13:41):
You have the app on your phone, so I'll let you.
Yeah, we'll go with that, crackit, but I use Google Translate
when we're over there, so thatwould be my way of trying to
communicate.
Speaker 1 (13:52):
So 1397 is the first mention, but there's not a whole
lot of information that theyhave.
You know they have Wikipedia,they have information on Spotten
as a whole with the Hand familythat is now kind of the
ownership group.
They have some otherinformation but they don't
really have their own websitereally at all, which is a little
bit I guess I shouldn't saysurprising.
(14:13):
But they've been around thatlong that you're either going to
come and check it out or you'renot, and it's going to be in
all of the places.
You know they probably aren'toffsetting a bunch of
advertising dollars for taxrevenue like American companies.
I don't know how that works forGermans, but I'm assuming
there's something a littledifferent there because they
seem to care a lot less aboutthat.
People know what it is.
(14:33):
It's not your surprise thatBudweiser is going to be on the
shelf.
So that's kind of 1397, as Ifirst mentioned.
Not a lot of information, butownership changed often until
1854.
So a lot of ownership changesthroughout the course of the
years leading up to when itfinally gets to the ownership
group and we start movingforward a little bit.
(14:54):
It's been a leading exporter ofGerman beer for more than a
century and a crucial role inestablishing the president's
superior worldwide reputationfor German beer.
So this is definitely wellknown and I had never heard of
it until then.
But then all of a sudden I geta bunch of people that mention
(15:17):
it and so like it clearly is outthere and doing a thing, but
just isn't something that I hadcome across, at least as of yet.
Speaker 2 (15:20):
Yeah, I've never heard of it before either.
I've never come across it.
I can't say I've seen it in anyliquor store around here that I
frequent, so this is a new beerto me.
Speaker 1 (15:29):
One note, as we kind of talk about the timeline a
little bit the 1397.
Between 1397 and 1854, again,you're going to have to
double-check my math here butsomewhere between there is 1516.
It happens Exactly, it happens1516.
And the 15.
It happens Exactly, it happens1516, that was we had mentioned
(15:49):
this in again when we had donesome episodes kind of referring
to some German beers DukeWilhelm IV of Bavaria issued the
so-called purity law, decreeingthat then on, beer was only
allowed to be brewed from malt,hops and water.
Since then, Spaten has onlybrewed its beers with the strict
adherence to the purity lawquality you can taste.
(16:12):
So they kind of went throughthat.
There was a lot of beers thatkind of disappeared at that
point in time, but this was onethat, nope, we're going to lean
into it, that's what it's goingto be, and that's what we're
going to say, and that's whatwe're going to stick with.
And so they went right throughthe purity line, you know, were
able to come out the other sideexactly with what they had.
Speaker 2 (16:33):
Well, it's definitely quality, that's for sure.
You can tell that by drinkingit.
It's just not some crap assbeer, that's for sure.
It is a quality beer,especially if you.
Speaker 1 (16:49):
So as we kind of move through the years here 1854,
that point it moved to anotherlocation as well within that
Munich area, and it is actuallystill in that same location
today.
So that's quite the run 1854,2024, count the carry the two, a
(17:09):
whole bunch of years 170-someyears yeah.
In 1867, became the largestbrewery in town in Munich.
So starting to really kind ofpush things a little bit.
1872, the Franziskaner LeistBrewery served beer at the
Oktoberfest celebration for thefirst time.
(17:29):
So there we had talked about,you know, maybe trying to find
that I think we can find itthere.
Speaker 2 (17:35):
I probably can.
Speaker 1 (17:37):
It'll be pretty easy to find.
They had the spot inOktoberfest beer Ur-Marzen
especially, brewed by JosephSeldmeier in 1909, or at that
point it was brewed there andthen separately.
In 1909 they first begandelivering to North America.
So it had not came to Americaat all until early 1900s.
Speaker 2 (17:58):
Wow, so they've already been brewing beer for
hundreds of years, yeah, andthen it finally shows up here.
Speaker 1 (18:04):
Exactly 1922, the Spaten Rory and the Franziskaner
Leisbrau united to form a jointstock company.
So they kind of merged and theywere both owned by the
Seldmeier family, GabrielSeldmeier separately.
Just as a side note, he wasactually a former royal court
brewer.
So kind of a big deal.
Speaker 2 (18:27):
It sounds pretty special, big deal.
Speaker 1 (18:29):
Sounds special.
Around 1924, they got a newadvertising slogan that is still
in use today Las dir raten,trinke spoten.
And you can almost kind ofguess what it means Literally
translated let yourself beadvised, drink spoten.
Speaker 2 (18:46):
I am advised.
Yes, I have been advised.
Speaker 1 (18:48):
I like I do.
I do like that, that slogan.
I think that that works for me.
It works well.
I have been advised and here wego, we're drinking.
So, yeah, it's kind of aninteresting little advertising
slogan.
But yeah, 1924, and they stilluse that today, still use it.
(19:08):
Yeah, they still use it.
So been around for quite awhile, they still use it.
So been around for quite awhile.
Francis Garner beer was createdin 1935, even though they were
as part of the brewery, theykind of within the spot and
overall house, they created thatparticular beer in 1935.
And the Francis Garner Monk wasdesigned by Ludwig Holwein at
(19:30):
that point in time, so did bringin an artist to be able to make
the label.
I don't have a picture of saidlabel no, actually I do on this
Wikipedia page and it'sliterally.
It is a monk that has a mugready to take a poll.
Good beer drinking monks arehard to find.
Speaker 2 (19:48):
They are hard to find , but we did learn about monks.
Before they used to drink, madetheir own beer concoction to
fast and lose weight.
Speaker 1 (19:54):
Yep, there we go.
That's what I need to do.
I think I said that then, butjust one more time.
Speaker 2 (20:00):
You want to lose weight or you want to become a
monk?
Might have to do both.
Speaker 1 (20:04):
Do I get to drink twice as much then?
Sure, just for you.
1964, the brewery produced itsfirst wheat beer and then 10
years later it became FrancisGarner brewed became all of the
Francis Garner was wheat based,so they kind of made that into
(20:25):
its own segment, own section ofbeer.
So that was in 1964.
Fast forward another 20 years,1984, it started a national
distribution of beers and by1998, it ranked among the top 10
breweries of Germany.
All right, that's a pretty goodlist to be on.
(20:45):
I would think I'm guessing, Justsaying Any top 10 seems good to
me 1992, kind of around thetime we were talking about the
wheat-based and when they weregoing to the national
distribution.
They reached a production atthat point in time of 1 million
hectoliters.
Don't worry, I did theconversion 850,000 US barrels in
(21:09):
1992.
So that's where they were atabout then.
In 97, they also combined withthe Lohenbrau AG to form the
Spaten-Lohenbrau Group.
It was sold in 2003 toInterbrew for 530 million euros.
So they have definitely grownquite the business over the
(21:31):
course of many years.
Speaker 2 (21:32):
Just a little bit.
They didn't get too big.
Now you know, it was just alittle bit of growth.
Speaker 1 (21:37):
During the 2002-2003 brewing year, francis Conner
beer alone reached one millionhectoliters produced, wow.
So they definitely kept goingon that one.
However, they did in 2006, theydid have to.
They closed essentially one ofthe brew houses in Munich just
due to a lack of workload, but Ithink that was more of a
regional situation.
(21:58):
But they didn't get rid of thebuilding.
They now made it a museum forthe company.
Oh, that's cool.
So now there's a museum inMunich we can be able to go
check out.
So maybe that's where we can go2011, the brewery launched the
Franz Garner Royal, a wheat beer, and in 2017, ab InBev launched
the distribution ofalcohol-free Francis Garner in
(22:21):
the UK.
So all sorts of different armskind of spouting off all over
the place with what SpatenFrancis Garner has.
2021, they began consideringselling the Francis Gunner and
Spotton brands to move tooffload some of the beer assets.
So still some things to be ableto work on.
(22:41):
On that one they haven'tfigured anything out, but at
least as of 2021, ab InBev wasthe kind of the parent company,
I guess, if you will, for all ofthe brands there.
Speaker 2 (22:52):
That's kind of a bummer, you know, because AB
InBev that's a pretty bigcompany.
You know, it's too bad it's notowned by a local company in
Germany or passed down throughfamily lines some way shape or
form.
You know it's just kind of abummer when big corporations
take over breweries or othercompanies or beer.
You know it kind of takes awaythat special factor or the
(23:16):
homegrown factor.
Speaker 1 (23:18):
Takes away a little heart, almost the little man
factor.
Speaker 2 (23:20):
You know it's like oh , it's just another big company
that owns it.
They had nothing to do with thesuccess of it, nothing to do
with the recipes, the beer, thepackaging, nothing.
It's eh we just bought it.
Now it's ours Exactly.
Speaker 1 (23:34):
So yeah, it's.
Yeah, we just bought it.
Now it's ours exactly.
So yeah, it's.
Uh.
Yeah, I don't know, we'll seewhat happens.
If they end up serving you,maybe they sell portions of it.
You know the francis gunner andspot and brands.
Maybe they sell it to anindividual person.
They can start that, but it'dbe pretty big pull for one
person to uh that's just it.
Speaker 2 (23:49):
If they're selling for 500 and some odd euros, like
you said, like, how is any oneperson going to even carry that
on?
Speaker 1 (23:57):
Well, and even a millionaire billionaire that's
going to maybe try to lop ontothat and do that is probably
going to make it under an LLC orsomething anyway.
So it's going to be anothercorporate venture, right?
But yeah, you're not gettingthe local brewer that's worked
there for 20 years to like allright.
Well, I'll take out the loan.
Speaker 2 (24:17):
Yeah, it would take a lot of investors to pool
together to try to keep itprivate in some way, shape or
form.
But then you'd have 10, 15owners essentially you know all
investing in it.
Speaker 1 (24:31):
Would be cool though yeah, it would.
Essentially, you know allinvesting in it Would be cool
though yeah, it would.
Just a quick update In 2010,the brewery employed about 500
people and had an annualproduction value, or volume
rather, of about 2.4 millionhectoliters, which again, doing
the math, 2 million barrels andreminding people once again how
(24:52):
much is in a barrel.
Speaker 2 (24:53):
Oh, 34 gallons or something like that.
Yeah, so that's a united usgallons, 34 gallons per the
average barrel.
Of course there's other barrelsthat are different sizes.
Right, that's the average sizebarrel.
Speaker 1 (25:06):
So, uh, that times two million is a lot.
It's a lot of beer.
It's quite a bit of beer,making it one of the largest
brewers in the Breveria orBavaria, not Breveria.
Speaker 2 (25:16):
Bavaria region.
Can you imagine, like if you'rebrewing that much beer, how
much malt you need, how?
Much wheat you need like howmuch yeast?
All that stuff, like it's crazy.
Speaker 1 (25:36):
And just to brew at that large of a tank you're
dumping in.
You know you're not making amistake by like, oh, a teaspoon
too much or something.
Speaker 2 (25:39):
You know like oh, did you put four or eight bags in
this, bringing up, bringing theforklift up and dumping the
whole pallet load of wheat inthere.
Speaker 1 (25:45):
It's going to be those those big, the bags that
are on pallets, that usuallyhave concrete mix or something.
We had talked before aboutOktoberfest going there later on
this year.
If we haven't mentioned that,can't wait, can't wait, it's
going to be a good time.
Spaten Franz Skarner Brau isone of the six brewers in Munich
to brew beer for Oktoberfest,so one of the specific ones for
(26:08):
the celebration.
Perfect, so definitely lookingforward to that.
Some of the beers that theyhave 1841, they introduced the
Marzen beer.
1894.
The Muncher Helles, a Germanpale lager, was produced by the
company for the first time, 5.2ABV.
They had a Pills that they make5.0 ABV, the Oktoberfest beer,
(26:33):
which was likely going to bewhat we're going to have while
we're there, I can't wait, I'mexcited.
My goal is and I've said thismultiple different times or
whatever my goal is to havebetween 7 and 10 massive beers
and then a pretzel the size ofmy torso.
Speaker 2 (26:45):
We'll be carrying you right out of there.
It's a good thing that I don'thave a flight back to.
Speaker 1 (26:50):
America the next morning.
Wait, wait, a minute.
That's going to be.
That'll be interesting.
Speaker 2 (26:57):
I do not have a flight back the next day.
I go back two days later.
I think I probably should havepushed it a couple of days.
Speaker 1 (27:04):
The third yeah, that's the way that it worked
out for flight times for me.
Speaker 2 (27:09):
We're going to get laughed at over there.
Oh, absolutely, I'm okay withthat.
Speaker 1 (27:15):
I'm okay with that.
I'm willing to accept any andall harsh criticism.
I'm okay with that.
But interesting note, as weknow that it takes a little
while to be able to brew beer,usually you can get it done in
between a couple of weeks and amonth, depending on how long you
want to let it settle, to beable to let some of the malt
settle to the bottom, orfiltering.
They brew the Oktoberfest beer,it says, here in springtime to
(27:37):
be able to be ready for the fallOktoberfest in autumn.
So that's going to be about a5.9 ABV.
So looking forward to having abunch of that.
I can't wait.
They also have a light beer,Diat Pills, which, interesting
note, can be consumed bydiabetics.
So if you're running into thatissue, that's something that you
(28:00):
can have with that.
Speaker 2 (28:01):
Beer for everybody.
I'm not interested in lookingto consume light beer, though
that's true.
I want full, hearty, chunky,thick German beer.
That's going to knock me on myass, basically, exactly.
Speaker 1 (28:13):
The Francis Conner Weiss beer has a 5.0 ABV, and
that is one of them that claimsto be part of following the
purity law with what you'rerequired the malt, hops and
water.
Basically, that's it.
I don't know how you makeanything taste different at all.
Speaker 2 (28:33):
Right when you have the same three ingredients.
Speaker 1 (28:35):
You just make it work , I guess.
Speaker 2 (28:38):
Maybe you could get some different water from
somewhere.
Speaker 1 (28:41):
That's true, because that is one of the big things is
the taste of water.
It's going to be a littledifferent, that is, it
definitely changes the taste ofthe beer.
Generally I've purchasedbecause I just make five, make
like five gallon batches.
Whenever I've made it I willjust purchase like spring water
and in bottles.
But I have known differentplaces.
There's a place in Florida thatI had gone to, anchor Lab, that
(29:04):
they use reverse osmosis andjust filter it right down to
basically distilled water.
There's nothing in it.
And then the guy that owns theplace actually he graduated as,
like, a chemist, I believe, andso he at least was in college
for a while as a chemist buthe'll basically put different
minerals and different thingsback into the water to create a
(29:26):
specific taste based on a watertable from a certain area.
So there are places that want todo that.
They want to recreate a beerfrom a random place in Japan.
All right, well, as long as Ihave the water profile like, I
can make it taste exactly likethat.
So kind of a fun thing.
If you have a taste that youwant to be able to go to, you
can adjust the water itself.
So now you see the ingredients.
(29:47):
But you know, if you want toadjust the water, you can
certainly do it.
Speaker 2 (29:50):
Yeah, that's crazy Interesting how that stuff works
when you're doing that kind ofthing, brewing beer or whatever
it is you're doing here thatthey generally only use raw
(30:18):
materials of the highestqualities and a lot of it is
locally sourced.
Speaker 1 (30:20):
A lot of their malt is obtained from barley grown
primarily in Bavaria and it paysvery close attention to the
purity of the strain of thebarley that they use.
So they definitely go realclose to home.
The hops are taken from aHallertau I believe is what it
(30:40):
is Hallertau situated just northof Munich.
So again, kind of locallysourced with everything.
And the yeast supplies arebrought in as well and they use
their own specific purebredstrain of yeast.
So definitely something thatthey keep local.
And then their water table theysay their own deep wells and
(31:00):
especially noted for purityright there in Munich.
So yeah, lots of right from thesource kind of things.
They're not trucking stuff infrom all over the place, which
to a certain extent I mean, ifyou find something that's good,
what difference does it make ifyou bring it in from North
Dakota, like it's a goodingredient?
I want to have it be a goodingredient.
Obviously you want to try tostay local, be able to support
the local economy and you knowsomething that if you can do it,
(31:22):
that's great.
If you can't, as long as ittastes good.
You know, I think that's kindof good, but you know it's
something you can kind thestoryline All locally sourced,
homegrown.
Speaker 2 (31:40):
But yeah, you can get good ingredients from
everywhere and you're talkingabout yeast that just kind of
reminded me of I don't know ifit's still in business anymore.
I kind of saw it maybe six,seven months ago, but apparently
in California there's a companythat has taken prehistoric
yeast and they've brought thatback from the dinosaur age and
they make beer with thatInteresting I'd be willing to
(32:00):
try it.
Yeah, I don't know if they'restill in business or not.
I didn't do a ton of researchon it, but it's literally
prehistoric yeast that theybrought back.
It was frozen or fossilized orsomething.
I don't remember the exactdetails.
Speaker 1 (32:12):
Is this like Jurassic Park?
They drill into the mosquito.
Speaker 2 (32:19):
Yeah, I hope not, but it was kind of interesting
because that was their wholegimmick.
You know is prehistoric beer,yeast from back then and I guess
it took them a while to get theyeast to actually work, produce
properly or to ferment properlyfor the beer.
We might have to do an episodeon that if we can actually get a
hold of some of that beer, ifit exists still.
But it was interesting.
Speaker 1 (32:37):
Absolutely We'll have to do some research, or if any
of our listeners out there or, Iguess, watchers, because we are
also on YouTube, if you haveany information about that or, I
guess, any beer.
If you have anything you wantto recommend to us, definitely
reach out on our social mediaplatforms.
Toss something at us, you know.
Give us an idea.
Give us, you know, give us anidea.
Give us, you know, something.
I really want to see this.
Go ahead and talk about thisbrewery.
(32:58):
You know we're happy to be ableto do that and you know we love
to be able to talk to peopleand you know we've talked to a
couple of different breweriesabout, you know, being able is
how the words actually workbeing able to do like on site
type of things and might do someon site interviews and some
episodes here in the upcomingfuture as well.
So definitely looking forwardto continuing with some of that.
(33:19):
So a lot of good thingshappening here at the, the old
podcast.
But, yeah, if you've got ideasor things that you want to hear,
have us talk about, certainlyreach out.
Give us some feedback on, onyou know, the different social
media platforms.
Comment on YouTube.
Comment on Facebook.
Twitter X.
Comment on YouTube.
Comment on Facebook.
Twitter X.
Whatever it is Instagram.
I don't think we have anOnlyFans yet, but we can get
(33:41):
working on that.
Speaker 2 (33:42):
That is not a bad idea.
Speaker 1 (33:44):
If there's a segment out there that's looking for
that, we'll drink beer and showour toes or something.
I don't think it'll go well,but you never know, maybe that's
our next sponsor.
There we go.
Speaker 2 (34:00):
Yeah, we appreciate the recommendations.
This one was recommended.
We have a couple of futureepisodes of recommended beer
coming too.
We've had a couple of past ones.
So yeah, we really appreciatethe comments and thanks a lot.
Speaker 1 (34:13):
Absolutely what else you got going on over there,
Sean?
I don't got a whole lot goingon.
I got some randomness kind ofbopping around my head, but
nothing particular.
Speaker 2 (34:22):
Boy, I don't have too much on this particular day.
This day is kind of cloudy forreasons that Jake was supposed
to be here.
Now he's not, but I got tobring this up because Joe Rogan
brought this up and viral stuff,viral sensations, and you're
laughing, so I'm sure you knowwhat I'm gonna ask him.
Speaker 1 (34:41):
I, I don't, but uh, I just when you start referencing
joe rogan's podcast like that,always well and it was
surprising he brought it upstuff, but you haven't heard the
.
Speaker 2 (34:51):
The latest viral sensation the gal that was on
the interview in the street.
Speaker 1 (34:56):
Oh yeah, okay yeah yeah, yeah, yeah baseball the
last two weekends everything thehigh school kids that we have
on our team.
That's all they keep saying allthe time.
And like at first, I'm likewhat are you talking about?
Like what?
So obviously you had to googleit.
And well, that was a terribledecision how does that even
happen?
Speaker 2 (35:14):
things go so crazy, viral, like that.
What's the science behind it?
There, probably isn't a sciencebehind it, but how does that
happen?
Speaker 1 (35:22):
It's so random, but there are people that are paid
tens of thousands of dollars,maybe even millions of dollars,
to try to develop things likethat Things that go viral.
There are people that literallywill work for different
companies that develop like allright, this is going to be the
dance that we're going to giveto such and such, and then
they're going to do it and it'sgoing to be everybody's going to
be doing this dance on Tik TOKfor the next three months, or
(35:44):
something like that.
I don't.
The weird thing is, I don'tknow how you monetize some of
that.
I understand that you kind ofmonetize, like, if you get
somebody that's like Uber,famous, that's a influencer or
whatever it is, if they do it,then other people will do it and
they get money.
But I don't know how thattranslates back to like.
Are they like?
Are they just?
Well, I can't come up with myown, so I'm going to pay you to
(36:06):
develop a dance for me that I'mgoing to then do then.
Then the rest of the world willdo right, like, who gets?
So basically, I'm just the yeah, so I think it's you ultimately
pay for the thing, but yeah.
Speaker 2 (36:17):
I don't know.
You'd hope you'd get enoughviews and clicks, I suppose, to
pay yourself and pay themanything over you'd make money
on Like this gal.
I don't even remember her name,we'll just call her Hawk Gal.
Yeah, yeah.
I have no idea, she's alreadymade a couple hundred grand off
of merchandise.
It's like signing autographsand whatnot, and actually before
I was on my over here to recordthis, but this beer, apparently
(36:41):
she was on barstool sports, onthat podcast talking about those
things and of course you readon the internet she got fired
from her job or this or that.
Well, none of that's true,apparently, like what I kept
seeing on social media was shewas a teacher apparently.
Yeah, she's like.
No, I'm not a teacher, I workat a spring factory.
She's like nothing you've seenon there.
(37:03):
It's not true at all.
Speaker 1 (37:09):
Which, to a certain extent, depending on like what
it is like, why would you getfired?
Because you said you answered aquestion on the street, just
because it became viral, Like Idon't know, it seems kind of
weak reason to be able to firesomebody, but the nature of it,
yeah it, I don't know that's.
Speaker 2 (37:27):
It seems kind of kind of weak, but still for that
you'd have a pretty good casefor, uh, it's kind of the gray
area, but my gosh, you couldreally sue for wrongful
termination for that.
Absolutely yeah, yeah.
Speaker 1 (37:35):
The other viral, semi-viral, I guess sensation
was the.
Did you see or hear about theEdmonton Oilers fan?
Speaker 2 (37:43):
No, I did not.
Speaker 1 (37:47):
So all of the videos are heavily edited at this point
in time, so don't even try togo looking, because I've done
the research for you.
Again, we do the heavy liftingfor you.
But I guess at one point intime, when Connor McDavid had
scored during the the mostrecent Stanley cup playoffs the
finals that somebody had shareda video, they were kind of like
the crowd and went back to herand she's like, yeah, and then
she's like hauls them out, ah,yes.
(38:08):
You know, and you know, I guessit just kind of it went nuts and
it became kind of a little youknow mini viral thing and it
went away really quick.
But apparently she was offeredall sorts of money for a bunch
of different things and turnedit all down.
She said, no, I just want tosupport the team I just got.
I had about nine beers and gota little while Like it's fine.
Speaker 2 (38:30):
I did see that.
I didn't see the actualpresentation that she displayed,
but yeah, I did read about thatgal and her drinking a lot of
beer.
For that for sure.
Yeah, I didn't see that.
It's funny how that goes.
Well, you bring up hockey Now.
I got to trail off a little bit.
The Florida Panthers won thecup.
I was rooting for the Oilers.
Florida is now the state ofhockey.
(38:53):
We are no longer the state ofhockey.
Speaker 1 (39:03):
They've won three of the last five stanley cups down
there in florida.
It's ridiculous, it's an insaneto me, like I don't understand
and I think there's a certainpart of me that I feel like.
And of course I mean, don't getme wrong they developed well,
they've drafted well, theybrought people in, they've done
all of the things right to acertain extent.
But I gotta feel like theleague is trying to do
everything they can to kind ofbend the rules the right is the
right terminology but like theywant southern states to have
hockey, because when you havehockey in the southern states
(39:25):
you expand the nation and youcan expand your brand.
You're not just trying to moveinto additional places in Canada
which don't, because ofexchange rate and other things
going on, isn't as financiallyviable.
But I think after three timesof having a team in Atlanta you
can just give up on that, likethat's just not going to happen.
And side note, congratulationsto the Panthers winning the cup.
(39:49):
I have now been to a Stanley Cupchampion hockey game.
I didn't go to the Stanley Cup,obviously, but at one point in
time, when I went on the cruise,one of the cruises this last
week, last weekend, this lastwinter we had an extra day in
Florida and where we werestaying was about 20 minutes or
less in an Uber to Paradise.
(40:09):
Sunrise, sunrise, I believe.
Florida where the Panthers play.
Speaker 2 (40:15):
And so I was like why not?
Speaker 1 (40:17):
We don't got anything going on.
Do we want to just, you know, Imean it's kind of a wild idea,
you know fly to Florida out ofMinnesota in the winter and go
on a cruise and then go to ahockey game?
I know it's a little bit weird,and the wild weren't playing
there.
For those that don't know,we're from Minnesota, so I'm
wild you don't go wild sometimes.
(40:39):
They weren't playing, it wasPanthers and Blues, but I was
like, why not Nana's, like let'scheck it out?
And so we didn't buy ticketsahead of time.
We kind of came up with theplan last minute and took an
Uber there and that was kind ofa disaster because he missed the
turn for the Uber that dropsyou off right up front.
And then we ended up on the farside of the parking lot because
you're like, I don't know whereI'm supposed to go at this
point in time.
Get out, yeah.
So we're just like well,whatever, I'm not dealing with
you anymore.
So we just walk at that point,which is fine.
(41:01):
We get up to the uh, the ticketwindow, which was again outside,
because it's Florida inDecember, but it's still Florida
, so it's outside and go up tothe window and I'm like, oh, I
hope they still have sometickets left.
And like you still got sometickets left, I'm assuming, you
know like we get you knowsomething, I don't care if
they're you know way up top,whatever they're like oh, yeah,
(41:22):
yeah, yeah, we got some ticketsavailable, or whatever.
Once we get inside, there'sobviously some tickets available
.
It was like the Metrodome backin the day, you know, it was
like when we went take twotickets.
He's like, ah, well, you know,these are gonna be, it'll be
where florida shoots twice.
I'm like I don't really carebecause I don't, you know, like
(41:42):
if it's the wild, that's what Iwant to see, but otherwise, like
I don't really care.
You know what I mean.
So it's uh, it's in in an endand it is on the second level,
uh, but we'll get you thesetickets and and I'm like, okay,
totally fine.
And he's like in my mind, I'malready, because I'm used to
wild ticket prices, upper levelor still like $97 a piece or
something stupid.
And so mentally I'm like, okay,so it's Florida, so it's going
(42:04):
to be less, but it's still aStanley Cup.
They were in the Cup final lastyear and obviously they won it
this year, so they were good allseason long.
These are going to be 50, 60bucks.
Mentally I've already decidedthat's totally okay and he's
like.
He's going to be like 25 bucksa piece.
Speaker 2 (42:25):
And I'm like can I buy three of them and put?
Speaker 1 (42:28):
a buffer on each side .
I'm like this is not a problem,my man, Give me the tickets
right now and I'm going to spendmore of that on the beer.
So we went in and we got therea little bit after the first
period started.
We kind of wandered around thestadium just kind of check it
out Cool stadium there, and youknow they had a lot of stuff
going on, but it was very muchso.
Nobody was there for the hockey.
(42:49):
They were there for the I'm outand about in Florida and taking
pictures and being with friends, and there was a couple of
people they were cheering whenstuff would happen, but almost
nobody was there for the hockey.
It was a very weird, surrealexperience.
We actually sat in the seatsand got beer and hot dogs and
the whole bit during the secondperiod and then about early to
(43:13):
mid-third period we just kind ofpulled the pin, went and got
another beer, wandered aroundand just kind of toured the rest
of the stadium and then we'relike let's just head out, we can
beat the whole crowd, we canget an Uber right away.
It'll be right at the cause.
They have this whole section ofUbers that are all set there
and so there would just get thefirst one that's in line, no big
deal so.
So we get out there and the Uberwas a disaster getting there,
(43:36):
but the guy that brought us backwas super cool, Just an awesome
dude was very into the Panthers, very into hockey, so we talked
hockey like the entire time.
It was just a blast it was.
It was really really cool to beable to experience that.
But, yeah, so I got to see aStanley Cup champion before they
won it, but nonetheless got towatch Stanley Cup level hockey.
They actually lost that gametoo.
(43:57):
The Blues beat them.
Speaker 2 (43:58):
Oh no, the Blues weren't very good that year, but
they didn't beat them.
So do you think?
I don't know, I don't thinkhockey should be in the South at
all, like I just don'tunderstand hockey in Florida.
Like you said, there wasn'teven anybody there.
The Panthers were a perennialteam.
Speaker 1 (44:18):
They were in the Cup the year before, they were in
the Cup this year, but nobody'sthere.
I feel like Tampa does okaywith attendance.
Speaker 2 (44:20):
But yeah.
Speaker 1 (44:20):
Arizona.
Speaker 2 (44:21):
Arizona moves, yeah, utah, do they have a team?
Speaker 1 (44:25):
name.
Yet I don't think they'vedecided the team name.
They have a bunch of names outthere, like the Blizzard or the
Yeti or Igloo or something likethat?
Speaker 2 (44:34):
Who's coming up with those?
Speaker 1 (44:35):
names.
Those sound terrible.
Well, I think they're justmaking up names at this point in
time.
They have no idea.
Somebody already took theKraken, so oh, stop, not a lot
of Kraken in Utah, no, theKraken's in Seattle.
Right, yeah, no, it's hard toreally believe that.
(45:02):
There's mail.
Don't send me anything on that.
There's definitely fans there,but to get a concentration
enough to be able to support aprofessional franchise, 20,000
people at a crack kind of atough pull and I've seen it
myself because there's so muchother stuff going on that it's
an afterthought.
You look at even baseball inTampa Bay, you know what I mean.
Like Grand Ole Miss Stadium isgarbage but at the same time
like nobody goes and they're aperennial contender For a long
time they were good, you know.
(45:24):
And so, yeah, it's, I don't know, it's just it's a tough place,
just because, like I said,there's just so much stuff
otherwise going on.
You know what I mean.
Even the Diamondbacks, otherthan when they're going to the
World Series they're pretty wellsupported but they're not
selling out all the time oranything like that.
Not that the Twins are sellingout or anything either, but
attendance figures just aren'tamazing down there.
(45:45):
A little bit for basketball, alittle bit for basketball, but
that's more.
And basketball especially is alot more like you're there for
the appearance of being there.
You know what I mean.
You get into the game a littlebit, but that's a different
thing.
But yeah, I don't know, I don'tnecessarily love hockey in
southern states.
I'd like to see it in a couplemore.
(46:06):
I think that there should be ateam in Wisconsin.
I think that there should be ateam back in Connecticut, in the
Hartford area.
Whether you put a team in Maineor anything like that, there's
a lot of hotbeds that don't haveany hockey at all right now,
especially like the Wisconsin.
One kind of just boggles my mind.
You know, I don't know that younecessarily want to put one in
like North Dakota.
Maybe that Grand Forks areawouldn't be bad, but I don't
(46:30):
know that they have thepopulation to be able to support
it.
But you know it's the peoplethat are there love hockey.
But you know it's the peoplethat are there love hockey.
Yeah, there's no, there's noquestion about that.
It's not a matter of passion,it's just.
But at the same time, what areyou?
You're going to get passionatepeople that that love it, that
are going to support it there,or are you going to put it in a
Southern state where you'regoing to get half the amount of
(46:51):
people to show up and not reallycare?
Speaker 2 (46:54):
And they're just on their phone the whole time down
there.
Yeah, checking their Facebook.
Speaker 1 (46:58):
But I think it comes down to media markets more than
anything.
Speaker 2 (47:01):
Because you put one in Grand.
Speaker 1 (47:02):
Forks.
That's not a big media market.
You're not going to get a lotof advertising revenue.
No, you want to have it in LAand Chicago.
Speaker 2 (47:09):
Hartford's not a big one you know, on top of that,
North Dakota you're competingwith well, they're not the Sioux
anymore, but the Fighting Sioux, fighting Hawks or something
Whatever they are, because theyhad to change the name.
But that's a perennial collegeteam that gets a lot of
followers all over the place.
I think it'd be tough for anNHL team to compete with that.
(47:29):
Yeah, yeah, you're right.
Like I think more people wouldgo after the North Dakota team
or the college team versus thepro team.
I agree For sure.
Yeah, different brand of hockeycollege versus pro, you know.
Speaker 1 (47:41):
Definitely yeah, but they have such a I don't know if
cult following is the rightword but college has such a
different bit because there's somuch more passion with it,
because you went to that collegeor you have a connection to it
specifically and you know thatthe people that are going to be
there are going to be there forthree, four years.
Well, that's kind of changing alittle bit with football and
basketball.
But hockey, generally speaking,you don't see a lot of jumping
(48:03):
in hockey quite as much.
No money hasn't destroyedhockey quite as much as some of
the other sports.
Speaker 2 (48:10):
Not yet anyway.
We'll see how it trickles downhere in the near future, right.
Speaker 1 (48:15):
But that's kind of the factor that you look at some
of those things, why that'shappening and I don't know.
As far as expansion, I don'tknow where you'd put it, but I
like the idea of having a teamin Utah.
I mean, there's not a ton there, but it's still.
You know, Salt Lake City's agood area.
There's definitely some placesyou could put hockey.
But I just don't know why theykeep trying to force their way,
(48:39):
Because even with this teammoving to Utah, there was talk
of a different owner having anexpansion franchise in Arizona.
Speaker 2 (48:48):
Yeah, I read that too and I'm like why.
Speaker 1 (48:51):
Why is this happening ?
It already failed there once.
If you can't wrap your headaround like either you did a
terrible job vetting the ownerbefore and you just voted yes
because somebody was willing tobuy the franchise and keep it
there, or that person completelyflip-flopped on all of their
ideals when they went throughthat vetting process, you know
(49:11):
like.
I just don't understand howmany times you go back to that
well before you realize thatit's just not going to work.
You're going to have to waituntil you develop your brand a
little bit larger, a little bithigher, and you're going to have
to figure out a different wayto be able to do it, because
it's just not working maybepeople in the south just don't
like hockey as much, or there'smore things to do outside
(49:32):
throughout the year that theydon't want to go into a stadium
and pay, even with a baseball.
Speaker 2 (49:36):
You know well baseball's all summer.
If you're in Florida, you wantto go inside in the summer.
Speaker 1 (49:41):
Well, not only inside , but into an ice room.
I mean, right, and not thatit's cold, but especially if
you've been in Florida forhowever long it's going to be
chilly, you're going to have tolike you're going to wear a
sweatshirt.
I think I wore like a littlethin in long sleeve or something
like that, but I'm more used to.
You know, lived in minnesota,but people don't want to do that
when they go to florida orarizona because of the weather.
(50:02):
I don't want to go.
Yeah, like I'll go to a mall ifI want to get some ac, but I
don't want to go into an icearena like that's, you know, no
fun, but it'd be still be funfor me, like I'd still love it,
but I still live here.
Speaker 2 (50:14):
So yeah, we sure, we sure do no.
Speaker 1 (50:17):
Yeah, absolutely.
But yeah, I don't know.
I'm sure there's a marketsomewhere, I'm sure there's a
way to figure it out, butnobody's figured it out, at
least to this point, and sountil they prove me wrong, I'm
going to go ahead and be down.
My dauber is down on that.
Speaker 2 (50:32):
Well, I think it'll be quite a while before
anybody's proven wrong with that.
It hasn't proven successful atall yet, yeah, so.
Speaker 1 (50:39):
Yeah, so, but yeah, I don't know.
The beer was good, though thebeer was good.
Yeah, hockey may be okay, butthe beer was good.
Speaker 2 (50:48):
I've got a little bit more of the beer left than you.
I'm going to have to get todrinking and get this finished
here.
Speaker 1 (50:53):
Get that finished off .
Got anything else for thelisteners for the episode?
For today I do not.
I have absolutely nothing.
Tell your enemies, tell yourspouse, tell your you know
(51:15):
dentist, whoever it may be, youknow about the uh, the podcast.
Uh, if you, if you're reallywanting to be, you know, really
proactive or whatever, let usknow.
We'll send you stickers or youknow little cards or something
we can be able to.
We'll get you something youknow be able to do that.
So otherwise, we do got hats,we got some stuff going on that
we can be able to get out there.
So reach out if you're lookingfor something like that and
(51:36):
we'll be able to help you outwith something like that.
But until then, this will beEpisode 26 for the Spot and
Optimator Cheers, cheers, cheers, cheers.
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