May 26, 2024 • 43 mins
Ever wondered which lager is perfect for that post-lawn mowing refreshment or which brewery is on the rise in St. Louis Park? We've got you covered! Join us as we embark on a sudsy exploration of Haggard Barrel Brewing Company, where their tales and ales have us singing praises. From the Widowmaker black ale to the Beer Before Baseball lager, we're ranking beers by style and sharing our personal picks. Plus, we'll let you in on why Schlaps Lager is quickly becoming the go-to for any outdoor occasion.
Let's face it, brewing is an art - but don't just take our word for it. This episode stirs the pot by comparing the creation of beer to the strokes of a painter's brush or a musician's score. We dive into a philosophical brew of opinions on the artistic merits of brewing, while savoring the innovative Glonky, a smoothie-style sour ale that shows off its environmental creds with the sustainable Kernza grain. And of course, we won't leave you hanging on the question of whether golf course design or an athlete's swing might just be another form of artistic expression.
Wrapping up, we're buzzing with excitement about Hazard Brewery's future plans and growth. Their knack for crafting exceptional lagers with gently used equipment is something to keep an eye on. We're plotting a return visit in the summer and might just bring the brewery owners onto the podcast for a chat. So, grab a pint of Hazard Brewery's finest and join us for an episode that hops between laughter, environmental stewardship, and the sheer joy of craft brewing. Cheers to the stories that grow with every pour!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
and welcome in everybody.
Whack again, back again, whackback.
Speaker 2 (00:17):
Let's just, I'll just start over that could be a name
of a new brewery whack backackBack Brewing.
Whack Back, there we go.
That sounds like a redneck-typebrewery Whack Back.
Speaker 1 (00:26):
Whack Back.
Speaker 2 (00:29):
Maybe Quack Back.
Speaker 1 (00:30):
Maybe Save your Seat or something Half Whack, half
Whack.
Speaker 2 (00:34):
We're not getting paid for this promotion.
Speaker 1 (00:40):
Welcome in to the Two Guys in Beer podcast studios
Once again, andy and Sean hereto be able to discuss the
greatest beers of all time, orjust all of the beers.
I mean, I think some of themare really great, but uh, I
don't know the official rankings.
I feel like it'd be hard to dothe official rankings like
that's thousands.
How do you narrow it down?
Speaker 2 (00:57):
I think you'd have to narrow it down by style you
know a stout ipa lager and gofrom that direction yeah, you,
you know like make a top five.
It's like trying to pick yourfavorite movie or your favorite
song or band.
It's really hard.
But if you narrow it down to aspecific genre or style, right
Go from there top five.
Speaker 1 (01:17):
Yeah, I just, I don't know.
I don't even know that I couldpick even a top five of certain
breweries, you know.
Speaker 2 (01:24):
I mean in my mind maybe but the thing is, there's
so many of them that we haven'thad yet.
Speaker 1 (01:31):
There's millions we haven't had yet.
We're trying to overcome thatobstacle, though we're doing our
best to be able to experienceall of it, slow but sure, and
we're taking you along on thejourney with us yeah, 2063,.
We will have a top five.
We will it will take some timethere may be some changeover in
the uh the list before then, soI will have to throw one out
there.
Speaker 2 (01:50):
That's in my top five , widow maker.
I'm sorry, it's in my top five.
It would be probably in myall-time top five it is it it's
a it's an amazing beer, rightand that's a black ale.
So I don't know, the otherblack ales category.
What else is out there for thatbut that one?
I'm widow makers in my top five.
(02:10):
I don't care what anybody saysit's?
Speaker 1 (02:12):
yeah, it is.
It is an amazing beer and I'mso glad that years ago that
somebody suggested that as anoption and honestly I don't
remember even who it was.
Might have been a vendor thattried to suggest to me when I
had the bar.
That might have been where Iended up getting it.
But you know, I was like Idon't know that that'll
necessarily go.
And he's like, well, I'll bringyou like a sample.
And I'm like I don't reallywant a sample, so I'll bring you
(02:34):
some cans.
And I had the first one and Iwas like, dial it up, I'll drink
it myself.
I don't even care, it was sogood that is.
Speaker 2 (02:43):
I do buy it from time to time.
I do usually have some in myfridge.
I don't currently.
Usually I have some in there.
I think I have some pickaxe alein my fridge from up there
right now, but I usually havesome Whittlemaker and I'm going
to throw in one more at youbefore we get going on this beer
.
We're doing tonight the beer wehad on the previous episode,
(03:09):
beer before baseball.
If you're talking lagercategory, that's got to be in
the top five already.
If I'm quickly thinking about alist and not really deep diving
it, that is a super good lightlager and I sure need some more
of that.
Speaker 1 (03:17):
That was a phenomenal .
I don't want to say likecomplete surprise, but it was
definitely kind of like wow itwas super tasty, yeah, so if
you're following along at homenow, that's two beers that we've
already covered on the podcastover previous episodes.
So definitely go back and kindof review some of those over the
course of the series, I guess,if you will, as far as what
(03:40):
we've done here.
But today we're talking aboutHaggard Barrel Brewing Company
Again, Haggard Barrel.
I guess there's another Haggardout there somewhere, but
Haggard Barrel is the one thatwe're looking for.
It's out of St Louis Park,minnesota, so it's kind of local
.
Merle Haggard.
Merle Haggard, country singer.
There you go.
I don't know that I could riffon any of his tunes right now,
(04:00):
though right now, though maybeif I googled it I could probably
come up with something I'd haveto think for a minute.
Yeah, yeah, the the older fansthat we have out in the audience
are right now screaming atwhatever that they're the phone
or whatever they're listening to, like, right, just sing that
song.
I don't think you want me tosing at all, so it's probably
better that I'm not thinking ofwhat I think I agree we.
Speaker 2 (04:20):
We don't need to sing .
We already already experiencedthat before.
It's true, you know, onsuspecting karaoke tune.
Speaker 1 (04:27):
Oh, you know, I blame , we're going to blame Nick,
even though it was really yourfault, because I think me and
Nick were playing pool, but hewas making friends over there
too.
Speaker 2 (04:37):
I don't recall it being my fault, but okay, I'll
shoulder the blame, nick, thanks.
Speaker 1 (04:44):
I don't remember, I just I remember parts of that
day, parts of that day.
Yeah, I appreciate the visitthough I remember, yeah, that
was, oh, that was good times.
Just, you know, I'm glad Ididn't play bingo that night.
We'll let that one just kind oflie there.
(05:04):
So, uh, haggard, haggardBrewery, haggard Brewing yeah,
that's uh out of St Louis parkkind of a new brewery.
Uh, they're only a couplemonths in there, they're.
They're kind of a fresh and newone.
Uh, uh, some of the firstthings that pops up if you were
(05:27):
to Google them is actually thelive video when they're going
before the city council be ableto get their information, their
stuff going.
Speaker 2 (05:36):
So your liquor license or approval, or exactly.
Speaker 1 (05:40):
Yeah, so so they're.
They're kind of fresh in oneverything.
They let's see.
I don't know if they have aspecific date, but I know that
they had some stuff that theysaid that they're opening soon
on their Instagram.
Is you know where a lot of thisis coming from?
First dry run that they weremaking was about 10 weeks ago,
so they're, you know, not notreal old.
(06:02):
That was the end of January, sonine weeks ago.
February 10th is when it wentbefore the council and then they
started being able to getthings out shortly after that.
So their first beer soldcommercially came out and it was
about a month ago, so aboutfour weeks ago, so March 15th.
We usually try not to get tootimely on the episodes.
(06:24):
That way you can listen andwatch, potentially on youtube
anywhere anytime.
But uh, just time wise, it'sabout four weeks old.
So kind of a fun little uh dealthat, uh, you know, we uh kind
of stumbled upon what did yousay?
march 15th yep was their grandopen date well, at least that's
when they first released theirbeer.
First release, yeah.
Speaker 2 (06:44):
March 15th of 2024.
2024.
So now you got it datedproperly for everybody, yep, and
so in the future.
Speaker 1 (06:51):
Got that date stamp on there, yep.
So yeah, no, it's kind of afresh one with that, so got a
handful of beers that they gotout there.
You can see some of them hereon the front table of the Two
Guys and Beer podcast studio.
The Glonky is a smoothie-stylesour ale, mango strawberry with
(07:12):
kersnett grain.
We'll get a little bit moreinto the kersnett grain here in
a little bit.
But they also have Amber Waves,which is not on our list.
It's a Vienna-style amber lager.
But we also have the Nothing Hlike a schlaps and how that
one's a little bit more of anamerican lager string lager
(07:32):
drink.
So that should be uh, you knowit should be fun one episode to
be able to chat about.
Speaker 2 (07:38):
That isn't far from us, you know, we should probably
go to that one too.
I mean we say this everyepisode.
Speaker 1 (07:43):
It really will get there at some point, but this is
a local brewery to us if yousee the meme, I think it's uh,
probably from always sunny inphiladelphia, where you know
where he's got like the not themurder board, but he's got the
string going all over the placeand he's like just follow me
with this.
You know, like I don't thinkI've seen that.
I feel like that's what Ipicture, like our know like the
little stream here and then it'sback there and if we go this
(08:04):
direction, you know, I feel likethat's kind of what's kind of
coming together on this one.
Speaker 2 (08:09):
I mean I'm in, we should start a map.
There we go.
We could do that, pin it up andboop, boop, boop.
Speaker 1 (08:14):
Yeah, as the map starts appearing magically Right
.
You know we should.
We stopped there on the waydown to Iowa to go to Millstream
, millstream Brewing, nevada,iowa Try to connect with them
and try to maybe be able to dosome on-location stuff.
We reach out to these guyswaiting to be able to kind of
(08:34):
hear back.
Initially it actually kind ofalmost fell into our lap to a
certain extent.
We've talked numerous times andagain, not a sponsorship at all
, but at the same time I givethem kudos every time that I can
.
Is the Dabbler Depot.
It's just, it's a liquor store.
I guess you know they don'treally deal in a lot of like you
know, coors Lights or you knowmore of the mass scale beers,
(09:01):
but it's a lot of craft beer, alot of craft cocktails, bourbons
.
They got vodkas, gins, allsorts of stuff from all over the
world there.
So it's not a huge building butthey got a lot of really nice
selection there.
Speaker 2 (09:10):
Yeah, a lot of the craft beer, like you mentioned,
you know it comes from localbreweries too, in small places.
It's not big distributors oranything like that.
So it really helps you get totry a lot of craft beers from
the small local breweries aroundtoo, you know.
So that's pretty nice.
Speaker 1 (09:25):
So some of these beers they were in so you can go
across like the main part ofthe cooler, you can check out
all the different coolers, butat the end they have a door that
you can go inside and they gotsome disco lights to go to the
singles lounge, cause that'swhere they got the ones and
twosies to be able to get.
So you don't have to buy like a12 pack of something that
you've never had.
You can go and have, you know,just a couple to be able to try
(09:47):
them out.
So, but they're always willingto, like you know, have you try
something that you got someusually on tap for you to be
able to try.
They got some bourbons that areopen, you know, or they'll open
one up to be able to.
You know, let you guys wouldlike to.
If anybody's checked in fromthere, we'd love to have you.
But no, they're great peoplethere, they're a lot of fun.
(10:09):
They want to make sure theyfind something that works for
you and we ended up starting tohave a conversation about this a
little bit and it turns out itended up being one of the people
that is part of the trio ofownership for Haggard Barrel
Brew brewing.
So, uh, kind of fun to be ableto uh got a couple of stickers
there that they gave us as well,uh, just trying to uh get the
(10:29):
word out there, I'm sure forthem, but uh, for us it was kind
of an opportunity to be able to, you know, have a little bit of
a chat, you know, with you kindof some ownership and some
local, local breweries, and wewanted to try to be able to test
out their beers, so kind oftrying some new stuff as well.
So it should be a little bitdifferent, should be fun, should
be interesting.
Well, shall we?
(10:50):
Yeah, I know I've been yammeringa little bit too long.
Speaker 2 (10:52):
It's been a while for a beer, so I'll hand you one.
Thank you, sir.
Speaker 1 (10:59):
This is going to be.
Nothing Hits Like a SchlapsBeer, and how.
Speaker 2 (11:04):
I'd like to know where they came up with that
name.
I like that name.
It's like a name where you wantto smack somebody upside the
head Kind of.
Speaker 1 (11:11):
I don't know.
It's kind of a classic like anice clean-looking Can.
Yeah, absolutely, and you cansee, obviously by the other one
too.
It's not like they're juststuck into that, they're willing
to do all sorts of fun stuff,all right.
Speaker 2 (11:30):
As I say every time, best part of the episode Music
to my ears, absolutely fantastic.
Kind of smells like a fruitylager here before I take a drink
.
Speaker 1 (11:42):
So let's see here Reading off the can here, tall
boy.
So it's a pint 4.3 alcohol byvalue.
Not a ton on the can, but whatit says on their Instagram page.
Again, as I mentioned, a lot oftheir information is sourced
from Instagram and their websiteas well.
The Schlapps American LagerSpring and summer are coming.
(12:05):
This all-American crusher ismade with choice barley malt and
flaked corn.
Lightly hop for continuousshotguns.
Lightly hop for continuousshotguns.
That's how word reading works.
Speaker 2 (12:20):
And you can definitely taste tell that.
And when you drink this thelight hops in there for sure.
It's got a small smallbitterness to it, but barely at
all because it is a lager andyou can definitely tell their
description.
There is pretty perfect to mypalate.
It is a small light, lightlyhopped there.
It's pretty tasty.
Speaker 1 (12:40):
Absolutely Continuous shotguns and long days on the
lake which those are always funtoo I don't like long days on
the lake, I don't like water.
Speaker 2 (12:50):
So after a long day of mowing, I'll drink one there
we go that that'll work I don'tmind being on a boat like I like
to be on a boat and stuff but Ijust I'm not a big fan of water
in general.
Speaker 1 (13:00):
So I think they like the idea of being a little going
out on the pontoon.
We'll go out there, bop arounda little bit, but we'll just go
to like this bar or the otherbar or you know, something like
that you know, and kind of hangout out there.
You know, but I don't know,I've never really much of a
fisher.
Speaker 2 (13:21):
I'm weird, you're.
I'm probably the onlyminnesotan that doesn't care for
water too much, right?
I don't know, I have this fearof drowning, so that's kind of
what does it.
So if I'm in water above myhead and I can't touch the
ground, I can't have a problemwith that.
But I can be in a boat and thatdoesn't bother me.
But if I'm in the water, it'skind of where I have the problem
.
But a boat is so restrictiveyou can't really move much.
You just kind of sit there.
Right, if I'm going to sit, I'drather be in my house or on my
(13:41):
deck looking at wildlife orsitting on the lawnmower.
There you go.
You know, having a schlaps,having a schlaps Actually, I'd
probably have two schlaps,probably On the lawnmower.
Speaker 1 (13:53):
Probably three on the lawnmower scale.
I mean it's nice and light, youknow.
You know, yeah, I think I could, I don't know, it's got enough
to it.
It does have some body to it,like it's not just a super ultra
light, it's got some nice uhbody to it as well, so you can
kind of get a little bit of themalt through there.
Yeah, you know a little bit ofthat.
You know, again, nothing.
It's not like super heavy,super deep or anything, but it
(14:17):
definitely has some flavoring toit and you know some, like I
said, some body to it.
Yeah, it does have some body.
Speaker 2 (14:21):
It definitely has some flavoring to it and, like I
said, some body to it.
Yeah, it does have some body,it does have some taste.
You can probably throw it inthe same category as a Greenbelt
Northeast or a Moosehead youknow as lagers that actually
have a flavor and a taste.
So I would probably put this inthat category.
Of course it doesn't tastesimilar to those at all, but in
the category of lagers thatactually has a taste, I would
(14:42):
definitely put it in there.
It's actually pretty good For abrand new brewery.
This is pretty decent.
Speaker 1 (14:47):
And, as we mentioned before, lagering is more of a
different style of making it.
You have IPAs and you havedifferent things with that, pale
ales, but mostly it's eitherlagers or ales and you just kind
of work your way through therebeyond that.
But uh, lagering has more to dowith partly the some of the
(15:08):
ingredients, but also partlythat you have to keep it colder
as you make it.
So it's more of a.
It's a little bit.
You don't see as much of lagerswith especially smaller
breweries just because there'san infrastructure that has to go
with that.
You know it's not just thecooler to keep the kegs, you
also have to.
If you're going to make it atscale, you have to be able to
(15:29):
keg it and be able to store itwhile it works through that
process.
So definitely is out there.
You know I'm not saying thatnobody does it, but you know
it's always nice to be able tofind smaller breweries that are
willing to do that and gothrough that process.
Speaker 2 (15:42):
Right, definitely For sure.
I think we should.
We're probably going to, likewe already talked about getting
a hold of the owners, have alittle conversation with them at
the Dabbler Depot, get them on.
We'll check out their processof making something like this
and where it came up from.
Speaker 1 (15:59):
And here it is something like this where it
came up from and here it is.
So if you check out theirwebsite, haggardbarrelcom, under
the About tab it shows apicture of kind of what they got
there them through the processof making some beers.
Just as far as, informationally, it is 100% employee-owned, so
(16:20):
basically the three people thatdo it are that's who it is.
You know it's all employeeowned, so it's not a big
conglomerate or anything likethat.
They don't have employeeprofiles.
They encourage you just come ondown, come say hi.
So which is I'm in.
Speaker 2 (16:34):
We're going to have to come say, hi, tough sell.
Speaker 1 (16:38):
You'll be seeing us soon.
So their description Haggard tous, is synonymous with gritty,
gnarly and well-worn, so kind oflike Merle Haggard to a certain
extent.
Sure, kind of old cowboy guy.
As we begin over at HaggardBarrel, we know that we are
small.
We know with a fancy tap roomand tons of marketing to get our
name out, there is not going tobe something we can afford.
We know that our equipment isnot going to be something we can
(17:07):
afford.
We know that our equipment isnot going to be top of the line.
But we embrace the fact that ifwe want to do this as industry
veterans and own it ourselves,we'll have to start with what we
can pull together and find away to be able to make great
beer.
So they're not going to be thebig flashy.
You know you go to some placesand you can tell they put
millions of dollars into thebuilding and the equipment so
you can look at it andeverything.
It's still going to look good.
It's still going to be goodbeer.
It's not quality.
(17:27):
People get hung up a lot oftimes on appearance of it that
this is better quality becauseit looks nicer.
I've been to some pretty awfuldive bars and gotten a
cheeseburger that will knockyour freaking socks off.
You've got to be willing tokind of experiment with that.
So if you're you know, if youget a little bit worried about
(17:49):
that, yeah, I suggest giving hera shot and kind of stepping out
of that comfort zone a littlebit.
Let's see here.
What else do they say here?
We believe that it isn't hownew or expensive your tools are,
but how much effort you put inand how you use them.
You can expect consistentquality beer for us day in and
day out, with frequentcollaborations with our good
friends across the country andin the beer industry and beyond.
The spot may look a littlehaggard, perfect yeah, but we
(18:12):
can assure you our beer is not.
So I definitely highlyrecommend it.
Go check it out.
And just right there in StLouis Park.
So you know, it looks like anice place, you know, like a
good place to be able to go, andI think we've talked about that
before.
That I'm failing to remember nowoff the top of my head, but uh,
on the episode when we weretalking about tarpon river in
(18:33):
florida, in the fort lauderdalearea, the place that I guess
liquor store in a sense, butit's, you know it's a place to
you go in.
They just have single canseverywhere.
You can't get, like you know,six packs of stuff but like
generally the thing is you go inthere and you pick out your
single cans, you drink it andyou just hold on to your empties
and at the end you check out.
Just paying for empties is whatit is.
(18:56):
They got food but I think thaton the episode, if you go back
and you check out the TarponRiver Brewery episode, we're
really throwing all theflashbacks in what other?
one.
Are we talking about Moosehead?
We're talking about Widowmaker.
Like all of them.
But the way that I describedthe building is it wasn't dirty
or dank or terrible, it waslived in, right, it existed.
(19:18):
You know there's something tobe said for kind of that nice,
clean, chic, modern look.
No, not when it comes to abrewery.
I'm not saying good to be said,I'm just saying there's
something to be said.
Speaker 2 (19:30):
Gently used.
I like to gently use historicbuildings, that barn-style
industrial look wood steel manstuff.
Industrial look wood steel manstuff.
Speaker 1 (19:46):
Not that women can't enjoy a good beer and brewery,
but gold industrial roaring 20stype, you know speakeas yeah,
something that's existed, likethere's just a I don't know if
charm is the right word for it,but there's just something about
going to a place and you know Imean even as listeners you know
, think about like some of theplaces that you've gone that you
kind of enjoy, like were theylike?
I mean, maybe you go to a nicerestaurant that's got, you know,
clean and chic and everythingor whatever, but you know you go
(20:09):
to, you know like the local puband grill or something like
that, and it's just kind of a.
You can tell that this placehas been around for decades,
right, you know, and peopleenjoy going in there.
You know, like they got thewood floor and it's finished,
but it's not like put in lastweek, like this has been
refinished a couple of times,it's got the scuff marks on it,
(20:31):
you know.
Just, you can tell people wantto be there.
You know I feel like that'skind of the feeling sometimes.
I really like a place like that.
Speaker 2 (20:45):
So having a place that they're leaning into, into
that, you know I really enjoythat.
Uh, that idea, yeah, I agreefor sure.
This haggard brewery you knowthey talked about, you brought
up about how they don't havebrand new equipment, they don't
spend millions of dollars, theydo this and they do that and
they're not going to be a largebrewery.
I'll tell you what, onus, ifthey make beer like this in the
future, with more, more beers,more varieties, they're going to
be small for a lot.
Speaker 1 (21:06):
Yeah, they'll definitely expand and definitely
become a much larger brewery,more well known, in the future,
for sure and I love the factthat and I think we've talked
about this before too that, likecraft beer brewing and I guess
to a certain extent even youknow some cocktail making, but
really like the craft brewindustry has, is definitely
become kind of that.
You can get into it andeverybody's going to support you
(21:28):
, you can get collaborations,you can get other stuff, you can
get all sorts of stuff going on, because, as much as it is
still a competition, it's alsoif we grow the industry, then we
grow the industry, which, ifI'm part of the industry, that
helps everybody.
And so I think that there's alot you know a lot of support
and a lot of good things withthat.
You know they're doing somecollaborations, the one that we
(21:50):
don't have here, unfortunately.
Amber Waves, a Vienna styleamber lager, is in collaboration
with Wooden Ship Brewing.
So they're already working withother industry, experts and
other industry, just mainstaysor even just other people that
are doing it.
You know what I mean.
Like the one, like beautifulthing about collaborations is,
again, it's, yes, technicallymaybe we're competing with you,
(22:14):
but why not?
We just smash somethingtogether and see if we can't
come up with something that'samazing too.
You know what I mean.
We can both sell it, you know,we both.
Speaker 2 (22:22):
So my wife, says Exactly Put things together and
smash.
Exactly Amazing things happen.
Speaker 1 (22:27):
That's, you know, that's exactly what's going on.
Speaker 2 (22:31):
I have a terrible mind Sometimes.
I apologize.
I just went together.
But no, I agree.
Yeah, the collaboration.
It just puts better productsout there, especially for craft
beer.
All around the country youcollaborate and you get better
products, better ideas and ithelps everybody out in the end.
(22:52):
So it's awesome to see thatthat's the type of culture that
local and small breweries have,craft brewing, et cetera.
Speaker 1 (23:01):
And even new breweries.
You know something like this orwhatever.
Like I don't want to say thatit's just accessible for
everybody, but it's kind ofaccessible for most people.
You get into the industry alittle bit.
You maybe you work with youknow a place or something like
that.
You know you're like okay, I'dlike to kind of do that.
Well, I don't, you know youdon't want to take out, you know
(23:24):
$300,000 worth of loans to buyall new equipment and do this
and do that.
And you talk to one of thepeople that you worked with
before and they're like oh, Igot a line on.
This place is selling some oftheir old stuff and they're
upgrading their thing.
So we're going to get you allset up for about 16 bucks.
You know what I mean.
They want to enjoy doing it.
(23:44):
I don't know a lot of peoplemaybe there are some.
I would think that it wouldn'tlast for a long but I don't know
a lot of people that get intodoing craft beer brewing and
having their own brewery,microbrewery, whatever size it's
going to be, that aren'twanting to have fun Right size
it's going to be, that aren'twanting to have fun Right.
That are just like nope, we gotnumbers and ones and zeros and
(24:06):
right down the line.
No, no, no, we're going to havesome.
We're going to have some fun.
We're going to enjoy this we'regoing to have the passion come
through.
Speaker 2 (24:13):
That's just it.
It's the passion, people'spassions and hobbies that turn
into successes.
You know to start breweries andstuff.
Most that you know to startbreweries and stuff.
That's most of the stories ofthe beers we've told so far.
In fact, every beer, if youreally want to trace it back, is
just people that had an idea, apassion.
It was a hobby, just like thispodcast.
It's just a hobby for fun andit's growing thanks to all the
(24:34):
listeners, just to get itstarted that way.
Speaker 1 (24:40):
you know, it just makes everything better in my
opinion.
And brewing is such aaccessible thing to a certain
extent you can go to I mean, youcan go to the Internet now,
essentially.
But you know like at the timeyou could go to different places
and be able to get like, allright, here's a kit to be able
to brew five gallons.
You could go and you could pickyour own.
Yeah, you could certainly justgo to a liquor store and like
get you know like around and getthe you know six pack of this
(25:02):
or whatever.
But it's one of those things.
It's like you know what.
I'm going to give this a shot,I'm going to try it out.
You know it's the first timeyou do it.
It's going to be a good longday.
You know, make sure you getyourself ready, can do it.
Anybody can get out there andget the stuff to be able to do
(25:23):
it.
Speaker 2 (25:24):
It's inexpensive to be able to get into it.
I was going to say it's fairlyinexpensive to start that type
of hobby for homebrewing stufftoo, and it's I mean,
essentially it is cookingbecause you're creating
something to be consumed, so youare cooking.
Speaker 1 (25:37):
But it's kind of like that from the standpoint of if
you've ever gotten something andyou look at the recipe and
you're like God, you know what.
I wish this had just a littlebit more Parmesan cheese on the
top.
Throw it on there.
It's your.
Yes, you have the recipe, butthe recipe is just a guideline.
Just be like um, I like that,but I think maybe a little bit
(25:58):
more of this Sam Sam might up itjust a little bit for what I
like.
Do that?
Why not?
Maybe somebody else will likeit.
Maybe you just have your ownlittle mix that you got going on
.
You know what I mean?
That's what recipes all areanyway.
So that begs the question.
Speaker 2 (26:12):
This is a question I hate, and I hear this a lot.
Speaker 1 (26:15):
All of the Parmesan cheese.
That's what I want.
Speaker 2 (26:18):
Just keep going.
I like parmesan cheese.
I like parmesan cheese.
So is brewing, beer creation.
Is it art?
Are we calling it art?
It's not my definition of art,but everybody thinks
everything's art.
So is this liquid art, food art, consumption art, artiste?
Do you call a brewmaster anartiste?
Speaker 1 (26:41):
I mean there's an artistic level to it.
I guess I don't know, that Iwould necessarily call it art.
Speaker 2 (26:48):
There's art on the can.
Speaker 1 (26:49):
Yeah, I mean there is that.
There's a certain level, Iguess, in my mind and I'm not
saying that I'm the expert here,you know, feel free to.
Speaker 2 (26:57):
Well, after another slaps, you might become an
expert.
Speaker 1 (27:00):
I probably will, because that's when all the
great ideas really start to comeout.
If you have your opinions onthis, you know, feel free to
chime in.
You know, whether it be on anyof our social platforms or
YouTube stream, whatever it isyou're checking in on, give us
kind of your feedback on whatyou think on this.
But a view and it's going to beironic to say view.
But I kind of view art assomething you can visually like.
(27:24):
Even food to a certain extent,yes, I do think is somewhat
artistic because of the way youhave to visually present it.
The presentation, exactly.
There's a certain amount ofthat using the right plate,
using the accent, swipes ofchocolate or mango sauce or
whatever it is.
You know that you got to put onthere.
Beer to a certain extent can be, but when you pour it in a
(27:46):
glass, but it's just a differentshade, more than anything.
So it's, I don't know.
I can see where the argumentcould be made, but it's amazing.
Don't get me wrong.
I'm all in on the brewery artscene if that's what we decide
that it is.
But if it's me, I don't know, Iguess I think of it as more of a
(28:08):
visual.
When I think art, I think of itas visual.
A golf course can be artbecause of the way that it's
done.
Somebody's baseball swing kengriffey, jr joe mauer is kind of
a.
There's an art to doing that.
Uh, pitching, you know likethings, but those are all visual
kind of things.
You know what I mean.
But it's not like thetraditional.
Go to the museum and look atthe mona lisa or you know the
(28:33):
statue of David or something.
You know what I mean.
Like those are visual, but likeit doesn't have to be that.
So I guess I don't pigeonholeit there, but at the same time,
like it's still a visual mediumin my world.
I don't know, I could be wrong.
I'd be happy to be, I'd happyto be educated on it.
Speaker 2 (28:50):
Well, I don't know if anybody can educate you on it.
Art the term art seems toevolve in such a broad category.
You know, like you can justgrab a bucket of paint and
splash it on the wall and that'sconsidered art.
To me, that's not art.
You know, taking random brushstrokes on a canvas isn't art,
and welding junk in yourbackyard together art.
(29:11):
To me, that's not art.
But it's classified that.
To me, art is like pencildrawing famous paintings like
the mona lisa, like youmentioned.
It has to be a painting ofsomething that I can see, not
just squiggly lines and this andthat, bob ross, there's some
art.
You know little happy trees andhappy waterfalls and little
cute rocks here and there I'mgonna do that at some point in
(29:33):
time.
I'm going to get myself a littlepalette.
Speaker 1 (29:35):
I'm going to do all those things Wet on wet paint.
Speaker 2 (29:37):
We could do a presentation right here on the
show.
Speaker 1 (29:39):
Absolutely.
This might be two guys in beerand Bob Ross, bob Ross.
Speaker 2 (29:44):
So to me that's art.
You know, I think art is tooover broadly.
Things are broadly called art,you know, that's why I just
thought I'd throw it up.
Because about the beer and art,because it is creation and
making things out of nothing andstuff, but like music, they
call music art.
Speaker 1 (30:00):
To me that's not art, because that's true, because
it's not really visually,visually consumed, but I I call
themselves artists I guess Ikind of think it's.
Speaker 2 (30:09):
I call them musicians and they are creating, but I to
me, to me, that's not art.
Speaker 1 (30:14):
So what is the?
Speaker 2 (30:14):
categories or different categories of art.
Speaker 1 (30:16):
Yeah, I guess I kind of look at like the composer as
an artist.
But yeah, the musicians are,you know, I mean they're,
they're part of the mediumitself.
But yeah, I guess I mean youkind of kiboshed my you know,
you know, whereas music is inart form, yeah, it's a category
of art.
Speaker 2 (30:36):
I mean, yeah, musicians are great.
I love music.
Without music, life would suckoh my god.
Yeah, thank you to everybodythat makes music 100.
Speaker 1 (30:45):
We get which.
We gotta talk concerts later.
I got a whole list.
We're gonna do some stuff likeperfect.
I'm all on board on concerts,but maybe another beer or two
Another.
Speaker 2 (30:53):
Slaps.
Speaker 1 (30:54):
Then we'll buy all sorts of concert tickets.
Speaker 2 (30:56):
A mango strawberry.
Speaker 1 (30:58):
Yeah, that Glonky is a Glonky.
I don't know we may end uphaving that Glonky yet today.
The Glonky, just for thosekeeping track at home, is yeah,
that other one here.
It's a smoothie-style sour alemango strawberry in
collaboration with Arcola Farmscurds grain.
(31:18):
We'll talk about that here in alittle bit because it's a new
kind of grain that it changesthe way certain things are even
made.
It makes the farming even alittle bit more sustainable.
They wanted something with alittle bit more intensely flavor
and they couldn't think of abetter way to have a smooth,
fruited sour Not smoothed thatwould be Fred Smoothed.
Speaker 2 (31:40):
Way different Way, different thing.
The quarterback for the VikingsWay different situation there
the love boat.
Speaker 1 (31:46):
Wasn't he on the love boat?
He was definitely a part.
I think he set up the love boat.
Speaker 2 (31:51):
I think that's probably what it is.
I think he set up the love boat.
I think that's probably what itis.
I think he did.
Yeah, I think he jogged, mymemory enough.
Speaker 1 (31:55):
Oh my God.
But they didn't focus on thegrains.
They used it as kind of asubstitute with the high-protein
malts.
But the way that they did it,they don't have like a lactose
in there, but it's got asmoothie kind of taste to it.
I know it's different, butsilence.
Speaker 2 (32:16):
We're talking about the glonky right.
Speaker 1 (32:17):
We are talking about the yeah, the, the glonky.
Speaker 2 (32:20):
So sorry, I was still thinking about Fred's moot for
a second.
Speaker 1 (32:27):
I mean, it is, you know, a little bit different
that is.
Speaker 2 (32:29):
You know that is a thing.
So what are you talking aboutthe grain?
Speaker 1 (32:33):
for.
So the grain is the Kernsnergrain, kers down K-E-R-N-Z-A is
what I'm going to go ahead andsay it.
So I'm going to try to look at,you know, kind of the Wikipedia
here and there's obviously amillion different things on it,
but we're just going to kind ofhit the highlights here.
You know, you can feel free tolook it up again on, you know,
(32:55):
whatever you know, medium youwant to, whatever art form you
want to, you'll see.
But the uh kern's uh grain isuh kind of what it is, but it
has something to do.
It is a lot better with like itgoes deeper.
So it is more got to find theactual now, because the basic
(33:17):
start here just talks about that.
It's a grain with wheat grassessimilar to seeds of a common
wheat, but more of a perennial,while wheat is an annual.
I know that some of them comeback every year.
Some of them you got to plantevery year is basically the
difference on that one.
But so the roots go deeper.
(33:41):
Yeah, normal corn tend todeplete more soil, organic
matter and require inputs,whereas something like this is
going to be something you canget yield crops while building
organic matter, so it's actuallybetter.
So, even when you get into thegrain you know you're seeing a
little bit more of this gettinginto more and more breweries and
whatnot, and it gets a lot moreinto trying to be more
(34:02):
sustainable.
Speaker 2 (34:03):
So it doesn't suck the life out of the soil.
Essentially Exactly, yeah.
Speaker 1 (34:07):
It's a little more and we've talked numerous
different times about variousdifferent things that it's
trying to be.
The whole industry is always upfor trying to figure out
different ways to be moreeco-sustainable.
Right, I don't think thatanything is going to be 100%
eco-sustainable, which, let meTangent Tuesday there we go.
(34:30):
Tangent Tuesday there we go,just a momentary thing.
Let me tangent Tuesday there wego.
Tangent Tuesday there we go,just a momentary thing.
I got this email the other dayon a local run, the Grandma's
Marathon deal up in Duluth.
Yeah, I'm going to be part ofthe half marathon.
I know runner's physique, butdoing the half marathon.
But they send routine emailsthroughout the course of the
year.
Well, a couple of them comeacross where they talk about
(34:50):
trying to.
They want to try to make therun mostly eco-friendly.
Now you say running, it'spretty ego-friendly in and of
itself except for when you get15,000 people coming to town.
they all drive separate and so,like what they say is like most
of the carbon load and most ofthe stuff that happens is
because of that.
Yes, there is some wasteproducts and people throwing
cups, you know, but they do apretty good job with, like,
(35:12):
having a million volunteers helppick up the paper cups and try
to get those recycling and dothings like that.
But they in that email and I'mjust trying to wrap my head
around this they offer you theopportunity to go to a certain
website where you can purchase acarbon offset.
Speaker 2 (35:30):
Okay, what's the carbon offset that we're
purchasing?
Speaker 1 (35:34):
So apparently you drive your car to Duluth is
going to have a certain carbonfootprint but you can pay to not
have that carbon footprint.
But really of course you're not, you're new, you're paying to
like have them plant trees fromwhere, like, you're not really
like erasing that for thatfootprint still there, you don't
walk on the moon and thefootprint just you know like, oh
, we're gonna wipe it away.
That doesn't happen.
If we've been, actually you'retrying to exactly, maybe it's
(35:56):
just a big block of cheesethrowing it out there conspiracy
conspiracy theory could be, uh,but you know it's.
I don't know it's.
When you talk about, like thecarbon offset, I mean there is a
certain amount.
But when you, when you hearsomething like an airline, like
a a major airline, talk aboutlike, oh, we're going to be
carbon free, blah, blah, blah,blah, blah, like no, you're not.
(36:17):
You have just figured out a wayto be able to plant enough
trees to offset how much fuelyou're using, because you are
not going to be carbon, you'rejust offsetting it.
Yeah, you know which I get, wecan get into a whole discussion
Carbon free thing is kind of ajoke.
Speaker 2 (36:32):
And now that we're on Tangent Tuesday here I've read
numerous times that we plant waymore trees than we ever have in
the history of mankind versuswhat we cut down.
We plant like three times asmany trees as what we cut down,
so I don't know that offsettingyour carbon input by planting
more trees is some greatspectacle.
Speaker 1 (36:54):
I've had some conversations even with my
brother-in-law.
Speaker 2 (37:00):
Like he is a lumberjack, for better or worse.
Speaker 1 (37:01):
He works within the industry.
I think he more supervises.
I don't really.
Maybe he's out there with anaxe I haven't seen him with one,
but I'm sure he knows how tohandle a chainsaw but they do a
lot of logging, but a lot ofwhat they do isn't like we're
going to clear this, clear cutthis entire area because we're
going to be moving in all thesefactories or something.
(37:21):
No, they're doing a lot of likeeither clear cutting or
sustainable things inconjunction with either, you
know, local farmers or evenbusinesses or dnr.
You know, like a lot of thestuff that they're doing is
better for the environment.
But people look at again.
They look at the headline likethe big, like, oh, they clear
cut this entire area.
Well, there was probably areason, you know.
(37:42):
I mean you look at certainthings you get into, like
trusting the DNR or conservationofficers or things.
From that standpoint, you know,like California tends to not do
that.
They're like nope, nature isnature, don't touch it.
Okay, well, that's fine.
But then when it burns all awaybecause that's part of nature
too then you all of a suddenthrow all of the resources and
(38:02):
all of the people that you throwin danger because it's all
burning now and you're not surewhy it's burning.
Well, that's part of nature too.
Speaker 2 (38:10):
So if you're going to let nature nature you have to
let all of the nature be thenature.
Well, it's funny.
They freak out when wildfireshappen.
Well, that's a part of theprocess.
Fires need to happen.
It kills old growth, itrejuvenates the soil so new
growth happens.
Yeah, it's not always bad.
We do.
That's part of it.
I mean it's sad.
Sad, it's devastating.
(38:30):
Animals lose their habitat.
Speaker 1 (38:32):
You could get your house burned down and lost, but
wildfires, that's a part ofnature, that's a part of the
whole process of living thingsin life and plant life and
forestry and all that, and youwork with or you talk to DNR,
forestry conservation officers,people within that world planned
burning or doing things likethat, controlled burnings.
(38:53):
That's a big part of being ableto control some of that not
even control it Control isprobably the wrong word I feel
like that's an aggressive wordthere but more so being able to
help sustain a lot of that.
You know what I mean.
It's something that's going tohappen, but if you can do it in
a way that we kind of guide it alittle bit, then it doesn't
create issues where we'reburning somebody's house down
(39:15):
because it's a runaway fire,because all it is is just
overgrowth.
At this point we're just tryingto be able to kind of keep it
balanced in a way.
Speaker 2 (39:23):
Anyway.
Anyways, now we've gotten up onthat topic.
That definitely kind of wentright off the rails there,
that's what this podcast is allabout too guys, drinking beer,
talking like we're at a bar,absolutely Fixing, solving
world's problems which alwayshappens best after a couple
beers, especially a schlaps ortwo.
Speaker 1 (39:42):
I mean, you know, nothing hits like a schlaps and
how there we go.
So yeah, it's kind of aninteresting thing.
So there's this new grain.
The soil management is probablyone of the biggest things by
way of erosion control and landrehabilitation.
Our uses for this.
It establishes quickly to forma protective mat of roots and
(40:06):
rhizomes.
Soils degraded by earth movingor mining.
Within five years stands haveproduced a 7 000 pounds per acre
of dry root mass within the topeight inches.
So heavy root production in thesoil keep things in place and
restores its natural fertilityby increasing soil carbon.
(40:26):
A lot of technical words, butit has big, thick, deep roots to
it and so it actually workswonders for, like soil and water
conservation, you don't have alot of erosion.
Sure, you know it comes back,so you aren't spending a lot of
time turning things over, youknow.
So it's pretty good.
It's pretty good.
You would think that, okay,well, now you can't really kill
(40:49):
it by rooting it up.
Generally, it's not an invasiveplant and it coexists well with
native plant species.
Speaker 2 (40:55):
Perfect.
Speaker 1 (40:56):
That's what we need when we're growing corn for our
beer, exactly and leftunharvested.
The vegetation is a goodnesting habitat for some birds
and waterfowl Perfect.
I like birds.
That's some of the things youknow like you talk about Now I'm
failing to remember the brewerythat that created their own
recycling plant.
You know for all of the glassthat they were going through
(41:18):
yeah, we did episode of st louis.
Speaker 2 (41:20):
Yes, down there kansas city and like things like
that and things like this.
Speaker 1 (41:25):
The industry as a whole it's still creating.
I mean, farming is going to besomething that's going to be a
part of the fabric of america,really the world, forever, I
would argue.
I mean, you just don't havereally food, even the crappy
processed food.
Speaker 2 (41:39):
Well, Bill Gates likes to come up with fake food
all the time.
Speaker 1 (41:42):
So fake meat, meatless meat plant-based meat,
but even that is a lot of likesoy type of stuff or things like
that, but a lot of it isplant-based.
Speaker 2 (41:51):
Well, where do you get the ingredients you have to
come out of?
Speaker 1 (41:53):
something Got to come from somewhere.
So you know, like farming,generally speaking, is going to
kind of be there and so, likeeven the brewery industry is,
you know, helping develop orlatch on to experimental things
like this, this different typeof grain that is.
It's still good, it still workswith what we're doing, but it
leaves the environment better,and so I don't know Again, it's
(42:17):
just another step in the rightdirection for the craft beer
industry.
Speaker 2 (42:20):
Right, right at Hazard Brewery, right down there
in.
Speaker 1 (42:23):
St Louis Park, minnesota.
Absolutely, absolutely love it.
That's most of what I got here,Sean.
I babbled on and on and on.
I'll let you do some of thebabbling.
Speaker 2 (42:34):
That sounds good to me.
I don't do a lot of babbling.
I'm not much of a babbler, butI'll say I think that about
wraps up this episode with it,with Hanger Brewery here.
It's a good beer, good lager.
If they continue on this path,brewing beer like this, they
will not be small for long, butthey're used equipment.
They're gently used equipment.
You know what they're talkingabout.
Andy and I are going to gocheck it out sometime this
(42:56):
summer.
Absolutely, we'll take somevideos there.
While we're there, we'll see ifwe can't get the owners on for
a podcast.
If you get this in your area,try to get some.
It's brand new and nothing hitslike it slaps right.
Yeah, and how Right and howRight.
Cheers, everybody, cheers.
and welcome in everybody.
Whack again, back again, whackback.
Speaker 2 (00:17):
Let's just, I'll just start over that could be a name
of a new brewery whack backackBack Brewing.
Whack Back, there we go.
That sounds like a redneck-typebrewery Whack Back.
Speaker 1 (00:26):
Whack Back.
Speaker 2 (00:29):
Maybe Quack Back.
Speaker 1 (00:30):
Maybe Save your Seat or something Half Whack, half
Whack.
Speaker 2 (00:34):
We're not getting paid for this promotion.
Speaker 1 (00:40):
Welcome in to the Two Guys in Beer podcast studios
Once again, andy and Sean hereto be able to discuss the
greatest beers of all time, orjust all of the beers.
I mean, I think some of themare really great, but uh, I
don't know the official rankings.
I feel like it'd be hard to dothe official rankings like
that's thousands.
How do you narrow it down?
Speaker 2 (00:57):
I think you'd have to narrow it down by style you
know a stout ipa lager and gofrom that direction yeah, you,
you know like make a top five.
It's like trying to pick yourfavorite movie or your favorite
song or band.
It's really hard.
But if you narrow it down to aspecific genre or style, right
Go from there top five.
Speaker 1 (01:17):
Yeah, I just, I don't know.
I don't even know that I couldpick even a top five of certain
breweries, you know.
Speaker 2 (01:24):
I mean in my mind maybe but the thing is, there's
so many of them that we haven'thad yet.
Speaker 1 (01:31):
There's millions we haven't had yet.
We're trying to overcome thatobstacle, though we're doing our
best to be able to experienceall of it, slow but sure, and
we're taking you along on thejourney with us yeah, 2063,.
We will have a top five.
We will it will take some timethere may be some changeover in
the uh the list before then, soI will have to throw one out
there.
Speaker 2 (01:50):
That's in my top five , widow maker.
I'm sorry, it's in my top five.
It would be probably in myall-time top five it is it it's
a it's an amazing beer, rightand that's a black ale.
So I don't know, the otherblack ales category.
What else is out there for thatbut that one?
I'm widow makers in my top five.
(02:10):
I don't care what anybody saysit's?
Speaker 1 (02:12):
yeah, it is.
It is an amazing beer and I'mso glad that years ago that
somebody suggested that as anoption and honestly I don't
remember even who it was.
Might have been a vendor thattried to suggest to me when I
had the bar.
That might have been where Iended up getting it.
But you know, I was like Idon't know that that'll
necessarily go.
And he's like, well, I'll bringyou like a sample.
And I'm like I don't reallywant a sample, so I'll bring you
(02:34):
some cans.
And I had the first one and Iwas like, dial it up, I'll drink
it myself.
I don't even care, it was sogood that is.
Speaker 2 (02:43):
I do buy it from time to time.
I do usually have some in myfridge.
I don't currently.
Usually I have some in there.
I think I have some pickaxe alein my fridge from up there
right now, but I usually havesome Whittlemaker and I'm going
to throw in one more at youbefore we get going on this beer
.
We're doing tonight the beer wehad on the previous episode,
(03:09):
beer before baseball.
If you're talking lagercategory, that's got to be in
the top five already.
If I'm quickly thinking about alist and not really deep diving
it, that is a super good lightlager and I sure need some more
of that.
Speaker 1 (03:17):
That was a phenomenal .
I don't want to say likecomplete surprise, but it was
definitely kind of like wow itwas super tasty, yeah, so if
you're following along at homenow, that's two beers that we've
already covered on the podcastover previous episodes.
So definitely go back and kindof review some of those over the
course of the series, I guess,if you will, as far as what
(03:40):
we've done here.
But today we're talking aboutHaggard Barrel Brewing Company
Again, Haggard Barrel.
I guess there's another Haggardout there somewhere, but
Haggard Barrel is the one thatwe're looking for.
It's out of St Louis Park,minnesota, so it's kind of local
.
Merle Haggard.
Merle Haggard, country singer.
There you go.
I don't know that I could riffon any of his tunes right now,
(04:00):
though right now, though maybeif I googled it I could probably
come up with something I'd haveto think for a minute.
Yeah, yeah, the the older fansthat we have out in the audience
are right now screaming atwhatever that they're the phone
or whatever they're listening to, like, right, just sing that
song.
I don't think you want me tosing at all, so it's probably
better that I'm not thinking ofwhat I think I agree we.
Speaker 2 (04:20):
We don't need to sing .
We already already experiencedthat before.
It's true, you know, onsuspecting karaoke tune.
Speaker 1 (04:27):
Oh, you know, I blame , we're going to blame Nick,
even though it was really yourfault, because I think me and
Nick were playing pool, but hewas making friends over there
too.
Speaker 2 (04:37):
I don't recall it being my fault, but okay, I'll
shoulder the blame, nick, thanks.
Speaker 1 (04:44):
I don't remember, I just I remember parts of that
day, parts of that day.
Yeah, I appreciate the visitthough I remember, yeah, that
was, oh, that was good times.
Just, you know, I'm glad Ididn't play bingo that night.
We'll let that one just kind oflie there.
(05:04):
So, uh, haggard, haggardBrewery, haggard Brewing yeah,
that's uh out of St Louis parkkind of a new brewery.
Uh, they're only a couplemonths in there, they're.
They're kind of a fresh and newone.
Uh, uh, some of the firstthings that pops up if you were
(05:27):
to Google them is actually thelive video when they're going
before the city council be ableto get their information, their
stuff going.
Speaker 2 (05:36):
So your liquor license or approval, or exactly.
Speaker 1 (05:40):
Yeah, so so they're.
They're kind of fresh in oneverything.
They let's see.
I don't know if they have aspecific date, but I know that
they had some stuff that theysaid that they're opening soon
on their Instagram.
Is you know where a lot of thisis coming from?
First dry run that they weremaking was about 10 weeks ago,
so they're, you know, not notreal old.
(06:02):
That was the end of January, sonine weeks ago.
February 10th is when it wentbefore the council and then they
started being able to getthings out shortly after that.
So their first beer soldcommercially came out and it was
about a month ago, so aboutfour weeks ago, so March 15th.
We usually try not to get tootimely on the episodes.
(06:24):
That way you can listen andwatch, potentially on youtube
anywhere anytime.
But uh, just time wise, it'sabout four weeks old.
So kind of a fun little uh dealthat, uh, you know, we uh kind
of stumbled upon what did yousay?
march 15th yep was their grandopen date well, at least that's
when they first released theirbeer.
First release, yeah.
Speaker 2 (06:44):
March 15th of 2024.
2024.
So now you got it datedproperly for everybody, yep, and
so in the future.
Speaker 1 (06:51):
Got that date stamp on there, yep.
So yeah, no, it's kind of afresh one with that, so got a
handful of beers that they gotout there.
You can see some of them hereon the front table of the Two
Guys and Beer podcast studio.
The Glonky is a smoothie-stylesour ale, mango strawberry with
(07:12):
kersnett grain.
We'll get a little bit moreinto the kersnett grain here in
a little bit.
But they also have Amber Waves,which is not on our list.
It's a Vienna-style amber lager.
But we also have the Nothing Hlike a schlaps and how that
one's a little bit more of anamerican lager string lager
(07:32):
drink.
So that should be uh, you knowit should be fun one episode to
be able to chat about.
Speaker 2 (07:38):
That isn't far from us, you know, we should probably
go to that one too.
I mean we say this everyepisode.
Speaker 1 (07:43):
It really will get there at some point, but this is
a local brewery to us if yousee the meme, I think it's uh,
probably from always sunny inphiladelphia, where you know
where he's got like the not themurder board, but he's got the
string going all over the placeand he's like just follow me
with this.
You know, like I don't thinkI've seen that.
I feel like that's what Ipicture, like our know like the
little stream here and then it'sback there and if we go this
(08:04):
direction, you know, I feel likethat's kind of what's kind of
coming together on this one.
Speaker 2 (08:09):
I mean I'm in, we should start a map.
There we go.
We could do that, pin it up andboop, boop, boop.
Speaker 1 (08:14):
Yeah, as the map starts appearing magically Right
.
You know we should.
We stopped there on the waydown to Iowa to go to Millstream
, millstream Brewing, nevada,iowa Try to connect with them
and try to maybe be able to dosome on-location stuff.
We reach out to these guyswaiting to be able to kind of
(08:34):
hear back.
Initially it actually kind ofalmost fell into our lap to a
certain extent.
We've talked numerous times andagain, not a sponsorship at all
, but at the same time I givethem kudos every time that I can
.
Is the Dabbler Depot.
It's just, it's a liquor store.
I guess you know they don'treally deal in a lot of like you
know, coors Lights or you knowmore of the mass scale beers,
(09:01):
but it's a lot of craft beer, alot of craft cocktails, bourbons
.
They got vodkas, gins, allsorts of stuff from all over the
world there.
So it's not a huge building butthey got a lot of really nice
selection there.
Speaker 2 (09:10):
Yeah, a lot of the craft beer, like you mentioned,
you know it comes from localbreweries too, in small places.
It's not big distributors oranything like that.
So it really helps you get totry a lot of craft beers from
the small local breweries aroundtoo, you know.
So that's pretty nice.
Speaker 1 (09:25):
So some of these beers they were in so you can go
across like the main part ofthe cooler, you can check out
all the different coolers, butat the end they have a door that
you can go inside and they gotsome disco lights to go to the
singles lounge, cause that'swhere they got the ones and
twosies to be able to get.
So you don't have to buy like a12 pack of something that
you've never had.
You can go and have, you know,just a couple to be able to try
(09:47):
them out.
So, but they're always willingto, like you know, have you try
something that you got someusually on tap for you to be
able to try.
They got some bourbons that areopen, you know, or they'll open
one up to be able to.
You know, let you guys wouldlike to.
If anybody's checked in fromthere, we'd love to have you.
But no, they're great peoplethere, they're a lot of fun.
(10:09):
They want to make sure theyfind something that works for
you and we ended up starting tohave a conversation about this a
little bit and it turns out itended up being one of the people
that is part of the trio ofownership for Haggard Barrel
Brew brewing.
So, uh, kind of fun to be ableto uh got a couple of stickers
there that they gave us as well,uh, just trying to uh get the
(10:29):
word out there, I'm sure forthem, but uh, for us it was kind
of an opportunity to be able to, you know, have a little bit of
a chat, you know, with you kindof some ownership and some
local, local breweries, and wewanted to try to be able to test
out their beers, so kind oftrying some new stuff as well.
So it should be a little bitdifferent, should be fun, should
be interesting.
Well, shall we?
(10:50):
Yeah, I know I've been yammeringa little bit too long.
Speaker 2 (10:52):
It's been a while for a beer, so I'll hand you one.
Thank you, sir.
Speaker 1 (10:59):
This is going to be.
Nothing Hits Like a SchlapsBeer, and how.
Speaker 2 (11:04):
I'd like to know where they came up with that
name.
I like that name.
It's like a name where you wantto smack somebody upside the
head Kind of.
Speaker 1 (11:11):
I don't know.
It's kind of a classic like anice clean-looking Can.
Yeah, absolutely, and you cansee, obviously by the other one
too.
It's not like they're juststuck into that, they're willing
to do all sorts of fun stuff,all right.
Speaker 2 (11:30):
As I say every time, best part of the episode Music
to my ears, absolutely fantastic.
Kind of smells like a fruitylager here before I take a drink
.
Speaker 1 (11:42):
So let's see here Reading off the can here, tall
boy.
So it's a pint 4.3 alcohol byvalue.
Not a ton on the can, but whatit says on their Instagram page.
Again, as I mentioned, a lot oftheir information is sourced
from Instagram and their websiteas well.
The Schlapps American LagerSpring and summer are coming.
(12:05):
This all-American crusher ismade with choice barley malt and
flaked corn.
Lightly hop for continuousshotguns.
Lightly hop for continuousshotguns.
That's how word reading works.
Speaker 2 (12:20):
And you can definitely taste tell that.
And when you drink this thelight hops in there for sure.
It's got a small smallbitterness to it, but barely at
all because it is a lager andyou can definitely tell their
description.
There is pretty perfect to mypalate.
It is a small light, lightlyhopped there.
It's pretty tasty.
Speaker 1 (12:40):
Absolutely Continuous shotguns and long days on the
lake which those are always funtoo I don't like long days on
the lake, I don't like water.
Speaker 2 (12:50):
So after a long day of mowing, I'll drink one there
we go that that'll work I don'tmind being on a boat like I like
to be on a boat and stuff but Ijust I'm not a big fan of water
in general.
Speaker 1 (13:00):
So I think they like the idea of being a little going
out on the pontoon.
We'll go out there, bop arounda little bit, but we'll just go
to like this bar or the otherbar or you know, something like
that you know, and kind of hangout out there.
You know, but I don't know,I've never really much of a
fisher.
Speaker 2 (13:21):
I'm weird, you're.
I'm probably the onlyminnesotan that doesn't care for
water too much, right?
I don't know, I have this fearof drowning, so that's kind of
what does it.
So if I'm in water above myhead and I can't touch the
ground, I can't have a problemwith that.
But I can be in a boat and thatdoesn't bother me.
But if I'm in the water, it'skind of where I have the problem
.
But a boat is so restrictiveyou can't really move much.
You just kind of sit there.
Right, if I'm going to sit, I'drather be in my house or on my
(13:41):
deck looking at wildlife orsitting on the lawnmower.
There you go.
You know, having a schlaps,having a schlaps Actually, I'd
probably have two schlaps,probably On the lawnmower.
Speaker 1 (13:53):
Probably three on the lawnmower scale.
I mean it's nice and light, youknow.
You know, yeah, I think I could, I don't know, it's got enough
to it.
It does have some body to it,like it's not just a super ultra
light, it's got some nice uhbody to it as well, so you can
kind of get a little bit of themalt through there.
Yeah, you know a little bit ofthat.
You know, again, nothing.
It's not like super heavy,super deep or anything, but it
(14:17):
definitely has some flavoring toit and you know some, like I
said, some body to it.
Yeah, it does have some body.
Speaker 2 (14:21):
It definitely has some flavoring to it and, like I
said, some body to it.
Yeah, it does have some body,it does have some taste.
You can probably throw it inthe same category as a Greenbelt
Northeast or a Moosehead youknow as lagers that actually
have a flavor and a taste.
So I would probably put this inthat category.
Of course it doesn't tastesimilar to those at all, but in
the category of lagers thatactually has a taste, I would
(14:42):
definitely put it in there.
It's actually pretty good For abrand new brewery.
This is pretty decent.
Speaker 1 (14:47):
And, as we mentioned before, lagering is more of a
different style of making it.
You have IPAs and you havedifferent things with that, pale
ales, but mostly it's eitherlagers or ales and you just kind
of work your way through therebeyond that.
But uh, lagering has more to dowith partly the some of the
(15:08):
ingredients, but also partlythat you have to keep it colder
as you make it.
So it's more of a.
It's a little bit.
You don't see as much of lagerswith especially smaller
breweries just because there'san infrastructure that has to go
with that.
You know it's not just thecooler to keep the kegs, you
also have to.
If you're going to make it atscale, you have to be able to
(15:29):
keg it and be able to store itwhile it works through that
process.
So definitely is out there.
You know I'm not saying thatnobody does it, but you know
it's always nice to be able tofind smaller breweries that are
willing to do that and gothrough that process.
Speaker 2 (15:42):
Right, definitely For sure.
I think we should.
We're probably going to, likewe already talked about getting
a hold of the owners, have alittle conversation with them at
the Dabbler Depot, get them on.
We'll check out their processof making something like this
and where it came up from.
Speaker 1 (15:59):
And here it is something like this where it
came up from and here it is.
So if you check out theirwebsite, haggardbarrelcom, under
the About tab it shows apicture of kind of what they got
there them through the processof making some beers.
Just as far as, informationally, it is 100% employee-owned, so
(16:20):
basically the three people thatdo it are that's who it is.
You know it's all employeeowned, so it's not a big
conglomerate or anything likethat.
They don't have employeeprofiles.
They encourage you just come ondown, come say hi.
So which is I'm in.
Speaker 2 (16:34):
We're going to have to come say, hi, tough sell.
Speaker 1 (16:38):
You'll be seeing us soon.
So their description Haggard tous, is synonymous with gritty,
gnarly and well-worn, so kind oflike Merle Haggard to a certain
extent.
Sure, kind of old cowboy guy.
As we begin over at HaggardBarrel, we know that we are
small.
We know with a fancy tap roomand tons of marketing to get our
name out, there is not going tobe something we can afford.
We know that our equipment isnot going to be something we can
(17:07):
afford.
We know that our equipment isnot going to be top of the line.
But we embrace the fact that ifwe want to do this as industry
veterans and own it ourselves,we'll have to start with what we
can pull together and find away to be able to make great
beer.
So they're not going to be thebig flashy.
You know you go to some placesand you can tell they put
millions of dollars into thebuilding and the equipment so
you can look at it andeverything.
It's still going to look good.
It's still going to be goodbeer.
It's not quality.
(17:27):
People get hung up a lot oftimes on appearance of it that
this is better quality becauseit looks nicer.
I've been to some pretty awfuldive bars and gotten a
cheeseburger that will knockyour freaking socks off.
You've got to be willing tokind of experiment with that.
So if you're you know, if youget a little bit worried about
(17:49):
that, yeah, I suggest giving hera shot and kind of stepping out
of that comfort zone a littlebit.
Let's see here.
What else do they say here?
We believe that it isn't hownew or expensive your tools are,
but how much effort you put inand how you use them.
You can expect consistentquality beer for us day in and
day out, with frequentcollaborations with our good
friends across the country andin the beer industry and beyond.
The spot may look a littlehaggard, perfect yeah, but we
(18:12):
can assure you our beer is not.
So I definitely highlyrecommend it.
Go check it out.
And just right there in StLouis Park.
So you know, it looks like anice place, you know, like a
good place to be able to go, andI think we've talked about that
before.
That I'm failing to remember nowoff the top of my head, but uh,
on the episode when we weretalking about tarpon river in
(18:33):
florida, in the fort lauderdalearea, the place that I guess
liquor store in a sense, butit's, you know it's a place to
you go in.
They just have single canseverywhere.
You can't get, like you know,six packs of stuff but like
generally the thing is you go inthere and you pick out your
single cans, you drink it andyou just hold on to your empties
and at the end you check out.
Just paying for empties is whatit is.
(18:56):
They got food but I think thaton the episode, if you go back
and you check out the TarponRiver Brewery episode, we're
really throwing all theflashbacks in what other?
one.
Are we talking about Moosehead?
We're talking about Widowmaker.
Like all of them.
But the way that I describedthe building is it wasn't dirty
or dank or terrible, it waslived in, right, it existed.
(19:18):
You know there's something tobe said for kind of that nice,
clean, chic, modern look.
No, not when it comes to abrewery.
I'm not saying good to be said,I'm just saying there's
something to be said.
Speaker 2 (19:30):
Gently used.
I like to gently use historicbuildings, that barn-style
industrial look wood steel manstuff.
Industrial look wood steel manstuff.
Speaker 1 (19:46):
Not that women can't enjoy a good beer and brewery,
but gold industrial roaring 20stype, you know speakeas yeah,
something that's existed, likethere's just a I don't know if
charm is the right word for it,but there's just something about
going to a place and you know Imean even as listeners you know
, think about like some of theplaces that you've gone that you
kind of enjoy, like were theylike?
I mean, maybe you go to a nicerestaurant that's got, you know,
clean and chic and everythingor whatever, but you know you go
(20:09):
to, you know like the local puband grill or something like
that, and it's just kind of a.
You can tell that this placehas been around for decades,
right, you know, and peopleenjoy going in there.
You know, like they got thewood floor and it's finished,
but it's not like put in lastweek, like this has been
refinished a couple of times,it's got the scuff marks on it,
(20:31):
you know.
Just, you can tell people wantto be there.
You know I feel like that'skind of the feeling sometimes.
I really like a place like that.
Speaker 2 (20:45):
So having a place that they're leaning into, into
that, you know I really enjoythat.
Uh, that idea, yeah, I agreefor sure.
This haggard brewery you knowthey talked about, you brought
up about how they don't havebrand new equipment, they don't
spend millions of dollars, theydo this and they do that and
they're not going to be a largebrewery.
I'll tell you what, onus, ifthey make beer like this in the
future, with more, more beers,more varieties, they're going to
be small for a lot.
Speaker 1 (21:06):
Yeah, they'll definitely expand and definitely
become a much larger brewery,more well known, in the future,
for sure and I love the factthat and I think we've talked
about this before too that, likecraft beer brewing and I guess
to a certain extent even youknow some cocktail making, but
really like the craft brewindustry has, is definitely
become kind of that.
You can get into it andeverybody's going to support you
(21:28):
, you can get collaborations,you can get other stuff, you can
get all sorts of stuff going on, because, as much as it is
still a competition, it's alsoif we grow the industry, then we
grow the industry, which, ifI'm part of the industry, that
helps everybody.
And so I think that there's alot you know a lot of support
and a lot of good things withthat.
You know they're doing somecollaborations, the one that we
(21:50):
don't have here, unfortunately.
Amber Waves, a Vienna styleamber lager, is in collaboration
with Wooden Ship Brewing.
So they're already working withother industry, experts and
other industry, just mainstaysor even just other people that
are doing it.
You know what I mean.
Like the one, like beautifulthing about collaborations is,
again, it's, yes, technicallymaybe we're competing with you,
(22:14):
but why not?
We just smash somethingtogether and see if we can't
come up with something that'samazing too.
You know what I mean.
We can both sell it, you know,we both.
Speaker 2 (22:22):
So my wife, says Exactly Put things together and
smash.
Exactly Amazing things happen.
Speaker 1 (22:27):
That's, you know, that's exactly what's going on.
Speaker 2 (22:31):
I have a terrible mind Sometimes.
I apologize.
I just went together.
But no, I agree.
Yeah, the collaboration.
It just puts better productsout there, especially for craft
beer.
All around the country youcollaborate and you get better
products, better ideas and ithelps everybody out in the end.
(22:52):
So it's awesome to see thatthat's the type of culture that
local and small breweries have,craft brewing, et cetera.
Speaker 1 (23:01):
And even new breweries.
You know something like this orwhatever.
Like I don't want to say thatit's just accessible for
everybody, but it's kind ofaccessible for most people.
You get into the industry alittle bit.
You maybe you work with youknow a place or something like
that.
You know you're like okay, I'dlike to kind of do that.
Well, I don't, you know youdon't want to take out, you know
(23:24):
$300,000 worth of loans to buyall new equipment and do this
and do that.
And you talk to one of thepeople that you worked with
before and they're like oh, Igot a line on.
This place is selling some oftheir old stuff and they're
upgrading their thing.
So we're going to get you allset up for about 16 bucks.
You know what I mean.
They want to enjoy doing it.
(23:44):
I don't know a lot of peoplemaybe there are some.
I would think that it wouldn'tlast for a long but I don't know
a lot of people that get intodoing craft beer brewing and
having their own brewery,microbrewery, whatever size it's
going to be, that aren'twanting to have fun Right size
it's going to be, that aren'twanting to have fun Right.
That are just like nope, we gotnumbers and ones and zeros and
(24:06):
right down the line.
No, no, no, we're going to havesome.
We're going to have some fun.
We're going to enjoy this we'regoing to have the passion come
through.
Speaker 2 (24:13):
That's just it.
It's the passion, people'spassions and hobbies that turn
into successes.
You know to start breweries andstuff.
Most that you know to startbreweries and stuff.
That's most of the stories ofthe beers we've told so far.
In fact, every beer, if youreally want to trace it back, is
just people that had an idea, apassion.
It was a hobby, just like thispodcast.
It's just a hobby for fun andit's growing thanks to all the
(24:34):
listeners, just to get itstarted that way.
Speaker 1 (24:40):
you know, it just makes everything better in my
opinion.
And brewing is such aaccessible thing to a certain
extent you can go to I mean, youcan go to the Internet now,
essentially.
But you know like at the timeyou could go to different places
and be able to get like, allright, here's a kit to be able
to brew five gallons.
You could go and you could pickyour own.
Yeah, you could certainly justgo to a liquor store and like
get you know like around and getthe you know six pack of this
(25:02):
or whatever.
But it's one of those things.
It's like you know what.
I'm going to give this a shot,I'm going to try it out.
You know it's the first timeyou do it.
It's going to be a good longday.
You know, make sure you getyourself ready, can do it.
Anybody can get out there andget the stuff to be able to do
(25:23):
it.
Speaker 2 (25:24):
It's inexpensive to be able to get into it.
I was going to say it's fairlyinexpensive to start that type
of hobby for homebrewing stufftoo, and it's I mean,
essentially it is cookingbecause you're creating
something to be consumed, so youare cooking.
Speaker 1 (25:37):
But it's kind of like that from the standpoint of if
you've ever gotten something andyou look at the recipe and
you're like God, you know what.
I wish this had just a littlebit more Parmesan cheese on the
top.
Throw it on there.
It's your.
Yes, you have the recipe, butthe recipe is just a guideline.
Just be like um, I like that,but I think maybe a little bit
(25:58):
more of this Sam Sam might up itjust a little bit for what I
like.
Do that?
Why not?
Maybe somebody else will likeit.
Maybe you just have your ownlittle mix that you got going on
.
You know what I mean?
That's what recipes all areanyway.
So that begs the question.
Speaker 2 (26:12):
This is a question I hate, and I hear this a lot.
Speaker 1 (26:15):
All of the Parmesan cheese.
That's what I want.
Speaker 2 (26:18):
Just keep going.
I like parmesan cheese.
I like parmesan cheese.
So is brewing, beer creation.
Is it art?
Are we calling it art?
It's not my definition of art,but everybody thinks
everything's art.
So is this liquid art, food art, consumption art, artiste?
Do you call a brewmaster anartiste?
Speaker 1 (26:41):
I mean there's an artistic level to it.
I guess I don't know, that Iwould necessarily call it art.
Speaker 2 (26:48):
There's art on the can.
Speaker 1 (26:49):
Yeah, I mean there is that.
There's a certain level, Iguess, in my mind and I'm not
saying that I'm the expert here,you know, feel free to.
Speaker 2 (26:57):
Well, after another slaps, you might become an
expert.
Speaker 1 (27:00):
I probably will, because that's when all the
great ideas really start to comeout.
If you have your opinions onthis, you know, feel free to
chime in.
You know, whether it be on anyof our social platforms or
YouTube stream, whatever it isyou're checking in on, give us
kind of your feedback on whatyou think on this.
But a view and it's going to beironic to say view.
But I kind of view art assomething you can visually like.
(27:24):
Even food to a certain extent,yes, I do think is somewhat
artistic because of the way youhave to visually present it.
The presentation, exactly.
There's a certain amount ofthat using the right plate,
using the accent, swipes ofchocolate or mango sauce or
whatever it is.
You know that you got to put onthere.
Beer to a certain extent can be, but when you pour it in a
(27:46):
glass, but it's just a differentshade, more than anything.
So it's, I don't know.
I can see where the argumentcould be made, but it's amazing.
Don't get me wrong.
I'm all in on the brewery artscene if that's what we decide
that it is.
But if it's me, I don't know, Iguess I think of it as more of a
(28:08):
visual.
When I think art, I think of itas visual.
A golf course can be artbecause of the way that it's
done.
Somebody's baseball swing kengriffey, jr joe mauer is kind of
a.
There's an art to doing that.
Uh, pitching, you know likethings, but those are all visual
kind of things.
You know what I mean.
But it's not like thetraditional.
Go to the museum and look atthe mona lisa or you know the
(28:33):
statue of David or something.
You know what I mean.
Like those are visual, but likeit doesn't have to be that.
So I guess I don't pigeonholeit there, but at the same time,
like it's still a visual mediumin my world.
I don't know, I could be wrong.
I'd be happy to be, I'd happyto be educated on it.
Speaker 2 (28:50):
Well, I don't know if anybody can educate you on it.
Art the term art seems toevolve in such a broad category.
You know, like you can justgrab a bucket of paint and
splash it on the wall and that'sconsidered art.
To me, that's not art.
You know, taking random brushstrokes on a canvas isn't art,
and welding junk in yourbackyard together art.
(29:11):
To me, that's not art.
But it's classified that.
To me, art is like pencildrawing famous paintings like
the mona lisa, like youmentioned.
It has to be a painting ofsomething that I can see, not
just squiggly lines and this andthat, bob ross, there's some
art.
You know little happy trees andhappy waterfalls and little
cute rocks here and there I'mgonna do that at some point in
(29:33):
time.
I'm going to get myself a littlepalette.
Speaker 1 (29:35):
I'm going to do all those things Wet on wet paint.
Speaker 2 (29:37):
We could do a presentation right here on the
show.
Speaker 1 (29:39):
Absolutely.
This might be two guys in beerand Bob Ross, bob Ross.
Speaker 2 (29:44):
So to me that's art.
You know, I think art is tooover broadly.
Things are broadly called art,you know, that's why I just
thought I'd throw it up.
Because about the beer and art,because it is creation and
making things out of nothing andstuff, but like music, they
call music art.
Speaker 1 (30:00):
To me that's not art, because that's true, because
it's not really visually,visually consumed, but I I call
themselves artists I guess Ikind of think it's.
Speaker 2 (30:09):
I call them musicians and they are creating, but I to
me, to me, that's not art.
Speaker 1 (30:14):
So what is the?
Speaker 2 (30:14):
categories or different categories of art.
Speaker 1 (30:16):
Yeah, I guess I kind of look at like the composer as
an artist.
But yeah, the musicians are,you know, I mean they're,
they're part of the mediumitself.
But yeah, I guess I mean youkind of kiboshed my you know,
you know, whereas music is inart form, yeah, it's a category
of art.
Speaker 2 (30:36):
I mean, yeah, musicians are great.
I love music.
Without music, life would suckoh my god.
Yeah, thank you to everybodythat makes music 100.
Speaker 1 (30:45):
We get which.
We gotta talk concerts later.
I got a whole list.
We're gonna do some stuff likeperfect.
I'm all on board on concerts,but maybe another beer or two
Another.
Speaker 2 (30:53):
Slaps.
Speaker 1 (30:54):
Then we'll buy all sorts of concert tickets.
Speaker 2 (30:56):
A mango strawberry.
Speaker 1 (30:58):
Yeah, that Glonky is a Glonky.
I don't know we may end uphaving that Glonky yet today.
The Glonky, just for thosekeeping track at home, is yeah,
that other one here.
It's a smoothie-style sour alemango strawberry in
collaboration with Arcola Farmscurds grain.
(31:18):
We'll talk about that here in alittle bit because it's a new
kind of grain that it changesthe way certain things are even
made.
It makes the farming even alittle bit more sustainable.
They wanted something with alittle bit more intensely flavor
and they couldn't think of abetter way to have a smooth,
fruited sour Not smoothed thatwould be Fred Smoothed.
Speaker 2 (31:40):
Way different Way, different thing.
The quarterback for the VikingsWay different situation there
the love boat.
Speaker 1 (31:46):
Wasn't he on the love boat?
He was definitely a part.
I think he set up the love boat.
Speaker 2 (31:51):
I think that's probably what it is.
I think he set up the love boat.
I think that's probably what itis.
I think he did.
Yeah, I think he jogged, mymemory enough.
Speaker 1 (31:55):
Oh my God.
But they didn't focus on thegrains.
They used it as kind of asubstitute with the high-protein
malts.
But the way that they did it,they don't have like a lactose
in there, but it's got asmoothie kind of taste to it.
I know it's different, butsilence.
Speaker 2 (32:16):
We're talking about the glonky right.
Speaker 1 (32:17):
We are talking about the yeah, the, the glonky.
Speaker 2 (32:20):
So sorry, I was still thinking about Fred's moot for
a second.
Speaker 1 (32:27):
I mean, it is, you know, a little bit different
that is.
Speaker 2 (32:29):
You know that is a thing.
So what are you talking aboutthe grain?
Speaker 1 (32:33):
for.
So the grain is the Kernsnergrain, kers down K-E-R-N-Z-A is
what I'm going to go ahead andsay it.
So I'm going to try to look at,you know, kind of the Wikipedia
here and there's obviously amillion different things on it,
but we're just going to kind ofhit the highlights here.
You know, you can feel free tolook it up again on, you know,
(32:55):
whatever you know, medium youwant to, whatever art form you
want to, you'll see.
But the uh kern's uh grain isuh kind of what it is, but it
has something to do.
It is a lot better with like itgoes deeper.
So it is more got to find theactual now, because the basic
(33:17):
start here just talks about that.
It's a grain with wheat grassessimilar to seeds of a common
wheat, but more of a perennial,while wheat is an annual.
I know that some of them comeback every year.
Some of them you got to plantevery year is basically the
difference on that one.
But so the roots go deeper.
(33:41):
Yeah, normal corn tend todeplete more soil, organic
matter and require inputs,whereas something like this is
going to be something you canget yield crops while building
organic matter, so it's actuallybetter.
So, even when you get into thegrain you know you're seeing a
little bit more of this gettinginto more and more breweries and
whatnot, and it gets a lot moreinto trying to be more
(34:02):
sustainable.
Speaker 2 (34:03):
So it doesn't suck the life out of the soil.
Essentially Exactly, yeah.
Speaker 1 (34:07):
It's a little more and we've talked numerous
different times about variousdifferent things that it's
trying to be.
The whole industry is always upfor trying to figure out
different ways to be moreeco-sustainable.
Right, I don't think thatanything is going to be 100%
eco-sustainable, which, let meTangent Tuesday there we go.
(34:30):
Tangent Tuesday there we go,just a momentary thing.
Let me tangent Tuesday there wego.
Tangent Tuesday there we go,just a momentary thing.
I got this email the other dayon a local run, the Grandma's
Marathon deal up in Duluth.
Yeah, I'm going to be part ofthe half marathon.
I know runner's physique, butdoing the half marathon.
But they send routine emailsthroughout the course of the
year.
Well, a couple of them comeacross where they talk about
(34:50):
trying to.
They want to try to make therun mostly eco-friendly.
Now you say running, it'spretty ego-friendly in and of
itself except for when you get15,000 people coming to town.
they all drive separate and so,like what they say is like most
of the carbon load and most ofthe stuff that happens is
because of that.
Yes, there is some wasteproducts and people throwing
cups, you know, but they do apretty good job with, like,
(35:12):
having a million volunteers helppick up the paper cups and try
to get those recycling and dothings like that.
But they in that email and I'mjust trying to wrap my head
around this they offer you theopportunity to go to a certain
website where you can purchase acarbon offset.
Speaker 2 (35:30):
Okay, what's the carbon offset that we're
purchasing?
Speaker 1 (35:34):
So apparently you drive your car to Duluth is
going to have a certain carbonfootprint but you can pay to not
have that carbon footprint.
But really of course you're not, you're new, you're paying to
like have them plant trees fromwhere, like, you're not really
like erasing that for thatfootprint still there, you don't
walk on the moon and thefootprint just you know like, oh
, we're gonna wipe it away.
That doesn't happen.
If we've been, actually you'retrying to exactly, maybe it's
(35:56):
just a big block of cheesethrowing it out there conspiracy
conspiracy theory could be, uh,but you know it's.
I don't know it's.
When you talk about, like thecarbon offset, I mean there is a
certain amount.
But when you, when you hearsomething like an airline, like
a a major airline, talk aboutlike, oh, we're going to be
carbon free, blah, blah, blah,blah, blah, like no, you're not.
(36:17):
You have just figured out a wayto be able to plant enough
trees to offset how much fuelyou're using, because you are
not going to be carbon, you'rejust offsetting it.
Yeah, you know which I get, wecan get into a whole discussion
Carbon free thing is kind of ajoke.
Speaker 2 (36:32):
And now that we're on Tangent Tuesday here I've read
numerous times that we plant waymore trees than we ever have in
the history of mankind versuswhat we cut down.
We plant like three times asmany trees as what we cut down,
so I don't know that offsettingyour carbon input by planting
more trees is some greatspectacle.
Speaker 1 (36:54):
I've had some conversations even with my
brother-in-law.
Speaker 2 (37:00):
Like he is a lumberjack, for better or worse.
Speaker 1 (37:01):
He works within the industry.
I think he more supervises.
I don't really.
Maybe he's out there with anaxe I haven't seen him with one,
but I'm sure he knows how tohandle a chainsaw but they do a
lot of logging, but a lot ofwhat they do isn't like we're
going to clear this, clear cutthis entire area because we're
going to be moving in all thesefactories or something.
(37:21):
No, they're doing a lot of likeeither clear cutting or
sustainable things inconjunction with either, you
know, local farmers or evenbusinesses or dnr.
You know, like a lot of thestuff that they're doing is
better for the environment.
But people look at again.
They look at the headline likethe big, like, oh, they clear
cut this entire area.
Well, there was probably areason, you know.
(37:42):
I mean you look at certainthings you get into, like
trusting the DNR or conservationofficers or things.
From that standpoint, you know,like California tends to not do
that.
They're like nope, nature isnature, don't touch it.
Okay, well, that's fine.
But then when it burns all awaybecause that's part of nature
too then you all of a suddenthrow all of the resources and
(38:02):
all of the people that you throwin danger because it's all
burning now and you're not surewhy it's burning.
Well, that's part of nature too.
Speaker 2 (38:10):
So if you're going to let nature nature you have to
let all of the nature be thenature.
Well, it's funny.
They freak out when wildfireshappen.
Well, that's a part of theprocess.
Fires need to happen.
It kills old growth, itrejuvenates the soil so new
growth happens.
Yeah, it's not always bad.
We do.
That's part of it.
I mean it's sad.
Sad, it's devastating.
(38:30):
Animals lose their habitat.
Speaker 1 (38:32):
You could get your house burned down and lost, but
wildfires, that's a part ofnature, that's a part of the
whole process of living thingsin life and plant life and
forestry and all that, and youwork with or you talk to DNR,
forestry conservation officers,people within that world planned
burning or doing things likethat, controlled burnings.
(38:53):
That's a big part of being ableto control some of that not
even control it Control isprobably the wrong word I feel
like that's an aggressive wordthere but more so being able to
help sustain a lot of that.
You know what I mean.
It's something that's going tohappen, but if you can do it in
a way that we kind of guide it alittle bit, then it doesn't
create issues where we'reburning somebody's house down
(39:15):
because it's a runaway fire,because all it is is just
overgrowth.
At this point we're just tryingto be able to kind of keep it
balanced in a way.
Speaker 2 (39:23):
Anyway.
Anyways, now we've gotten up onthat topic.
That definitely kind of wentright off the rails there,
that's what this podcast is allabout too guys, drinking beer,
talking like we're at a bar,absolutely Fixing, solving
world's problems which alwayshappens best after a couple
beers, especially a schlaps ortwo.
Speaker 1 (39:42):
I mean, you know, nothing hits like a schlaps and
how there we go.
So yeah, it's kind of aninteresting thing.
So there's this new grain.
The soil management is probablyone of the biggest things by
way of erosion control and landrehabilitation.
Our uses for this.
It establishes quickly to forma protective mat of roots and
(40:06):
rhizomes.
Soils degraded by earth movingor mining.
Within five years stands haveproduced a 7 000 pounds per acre
of dry root mass within the topeight inches.
So heavy root production in thesoil keep things in place and
restores its natural fertilityby increasing soil carbon.
(40:26):
A lot of technical words, butit has big, thick, deep roots to
it and so it actually workswonders for, like soil and water
conservation, you don't have alot of erosion.
Sure, you know it comes back,so you aren't spending a lot of
time turning things over, youknow.
So it's pretty good.
It's pretty good.
You would think that, okay,well, now you can't really kill
(40:49):
it by rooting it up.
Generally, it's not an invasiveplant and it coexists well with
native plant species.
Speaker 2 (40:55):
Perfect.
Speaker 1 (40:56):
That's what we need when we're growing corn for our
beer, exactly and leftunharvested.
The vegetation is a goodnesting habitat for some birds
and waterfowl Perfect.
I like birds.
That's some of the things youknow like you talk about Now I'm
failing to remember the brewerythat that created their own
recycling plant.
You know for all of the glassthat they were going through
(41:18):
yeah, we did episode of st louis.
Speaker 2 (41:20):
Yes, down there kansas city and like things like
that and things like this.
Speaker 1 (41:25):
The industry as a whole it's still creating.
I mean, farming is going to besomething that's going to be a
part of the fabric of america,really the world, forever, I
would argue.
I mean, you just don't havereally food, even the crappy
processed food.
Speaker 2 (41:39):
Well, Bill Gates likes to come up with fake food
all the time.
Speaker 1 (41:42):
So fake meat, meatless meat plant-based meat,
but even that is a lot of likesoy type of stuff or things like
that, but a lot of it isplant-based.
Speaker 2 (41:51):
Well, where do you get the ingredients you have to
come out of?
Speaker 1 (41:53):
something Got to come from somewhere.
So you know, like farming,generally speaking, is going to
kind of be there and so, likeeven the brewery industry is,
you know, helping develop orlatch on to experimental things
like this, this different typeof grain that is.
It's still good, it still workswith what we're doing, but it
leaves the environment better,and so I don't know Again, it's
(42:17):
just another step in the rightdirection for the craft beer
industry.
Speaker 2 (42:20):
Right, right at Hazard Brewery, right down there
in.
Speaker 1 (42:23):
St Louis Park, minnesota.
Absolutely, absolutely love it.
That's most of what I got here,Sean.
I babbled on and on and on.
I'll let you do some of thebabbling.
Speaker 2 (42:34):
That sounds good to me.
I don't do a lot of babbling.
I'm not much of a babbler, butI'll say I think that about
wraps up this episode with it,with Hanger Brewery here.
It's a good beer, good lager.
If they continue on this path,brewing beer like this, they
will not be small for long, butthey're used equipment.
They're gently used equipment.
You know what they're talkingabout.
Andy and I are going to gocheck it out sometime this
(42:56):
summer.
Absolutely, we'll take somevideos there.
While we're there, we'll see ifwe can't get the owners on for
a podcast.
If you get this in your area,try to get some.
It's brand new and nothing hitslike it slaps right.
Yeah, and how Right and howRight.
Cheers, everybody, cheers.
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