The Rise of San Diego's Pizza Port Brewing

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Ever wondered what goes on behind the scenes in sports broadcasting or what it takes to transform a struggling pizza joint into a renowned brewery? Tune in to hear our personal stories and professional experiences, from thrilling volleyball matches to unforgettable nights at the Target Center and Xcel Energy Center. You'll get an insider's look at the exhilarating highs and unpredictable challenges of covering various sports, setting the stage for our exciting beer segment.

Join us as we explore the remarkable journey of Pizza Port Brewing, a California-based brewery that started from humble beginnings. Siblings Gina and Vince Marsaglia turned a struggling pizza restaurant into a pioneering force in San Diego's craft beer scene. Discover how their homebrewing experiments evolved into a successful business with multiple brewpubs across California. We reflect on the broader craft beer landscape of the late 80s and early 90s, pondering the factors that fueled the microbrewery explosion during that era.

To wrap things up, we dive into the fascinating world of NFL quarterbacks, focusing on players like Joe Flacco and Deshaun Watson. We analyze their career trajectories, performances, and the financial dynamics within NFL teams that impact player adaptability and team resources. From the strategic implications of high player salaries to the merits of Pizza Port's Mongo Double India Pale Ale, this episode serves up a rich blend of sports insights and craft beer appreciation that you won't want to miss!

Episode Transcript

Speaker 1 (00:11):
all right and welcome in once again.
Uh, sports fans, beer fans, allfans, I don't know, I guess I'm
just used to saying sports fansfor everything for the radio
yeah, it's fine which you'vestarted back up.

Speaker 2 (00:23):
Yeah yeah, sports are in full swing, yep.

Speaker 1 (00:26):
It's that time of year where things are definitely
happening.
I don't do much baseball, sothat's.
You know.
I love doing baseball but Ijust don't do much.
You know timing-wise and whattime it is and stuff like that.
But yeah, no, we're heavilyinto now volleyball and football
and everything else you knowfor the fall sports season and

(00:49):
the juniors team that I cover.
They start, I think, nextFriday, so hockey is already on
the docket.
It just never stops.
But it's fun, it's a good time.
You know it's hard to complain.
Having fun no, that's right.
My dad used to say it's hardfun, it's a good time, it's hard
to complain, having fun.
No, that's right.
My dad used to say it's hard tobeat fun for a good time.
That's right, and by my methodit totally works out.

Speaker 2 (01:12):
And you get paid while you're having fun.
Exactly.

Speaker 1 (01:15):
So it's not even work and sometimes, depending on the
game, it's more so a matter ofnot only getting paid, but I get
entrance and VIP.
I don't know if VIP is theright way to put it, but I have,
like I've done games at thefloor of the Target Center, I've
done games at the Metrodomeback in the day.
I haven't been to US Bank for agame just yet, but you get into
press areas.
I did hockey tournaments at theX, which that one is.

(01:37):
It's nice, it was really cool,and I was in a booth right next
to Mark Parrish and you a boothright next to Mark Parrish.
That's cool.
I remember who it was.
It was Jim Erickson, I think.
I don't think Jim was callingthat game, though I think it was
somebody else that was callingthat game.
That I didn't know.
But I've gotten to know JimErickson a little bit pretty
good if you're familiar with him.
Voice of SESU hockey and hedoes the state boys and girls
hockey tournaments.

(01:57):
Great guy, super nice guy.
He's actually from Ram, really.

Speaker 2 (02:01):
Yeah, great, oh nice.

Speaker 1 (02:03):
Started at WCMP, same , you know, worked at KBK, did
all the things.
But he's a great voice, greatdude, super nice guy to talk to.
Every time he actually willrecognize me before I see him
more than I want to see him.
So he's a lot of fun to be ableto chat with.
So a lot of fun.
But if you broadcast hockey atthe X, you're on like the 11th

(02:24):
deck looking straight down.

Speaker 2 (02:30):
It's not exactly the greatest of viewpoints ever, but
it's still fun.
You're still there having agood time.

Speaker 1 (02:34):
Yeah, you get into kind of VIP area.
So yeah, I don't know.
I mean it's still cool, it'sstill fun to be able to do that.
So yeah, we're into full swingwith everything going on, and
it's only going to get busierfrom here because winter sports
gets even crazier Girls and boysbasketball, girls and boys
hockey, and, every so often,wrestling and just everything

(02:55):
this, that and the other thing.

Speaker 2 (02:56):
It's a lot of fun.
This is the best time of theyear.

Speaker 1 (02:58):
A lot of fun, though it's a good time.
But that's enough about me.
That's back into the swing ofthat.
But yeah, that's why I'm usedto saying welcome in sports fans
, but yeah, welcome in beer fansis kind of what we're doing
here.
So, once again, two guys inbeer podcasts, as you can see by
the beautiful studio, and againthe beautiful table.
Just, I really liked this table.

(03:18):
I know that it was to be ableto create, but I appreciate the
work that you have put intowards really all the work that
you put in towards all this.
I just show up and drink beer.
I have the good gag on the side, but you know that's what

(03:42):
happens when you have a BS in BS, right?

Speaker 2 (03:43):
That's what you're good at, or something like that.

Speaker 1 (03:47):
So today we're talking about the.
We're going back to California,Nice place to be.
You know we're not quite winterhere.
California knows how to party,or they just have beer, but they
do have a lot of beer.
There's a lot of beer out there.

Speaker 2 (04:00):
We should probably just stick with drinking beer.
That's true, yeah.

Speaker 1 (04:04):
Yeah, I think we learned that on.
You know, the karaoke, you know, but yeah, it's just having a
good time, yeah, so, but that's,you know, that's that's the key
here.
So, uh, what we got on decktoday is, uh, pizza port, is
what it is, pizza port brewingand we'll get into the reason
for the name here in a littlebit.
Uh, have a double India paleale.

(04:24):
So this is going to be a littlebit more potent, I guess.
To a certain extent it doeslist it as an eight percenter.
But, yeah, the double India paleale called Mongo, which
initially I was like mangobecause I would get teased I
don't know what it was years agothat you know, like it was like
a cruise or something like thator whatever.
And they decided that I justloved mangoes, which I like

(04:47):
mangoes, but I don't know thatI've really had mangoes before
that too much and so it justbecame kind of a thing that they
would, you know, heckle me or,you know, tease me.
Everything is mango now.
But you know, when you say itenough times, I'm mango.
Well, this one is actuallyMongo, so you know, that's what
it says on the thing.
So I thought it was kind of funand it fit for me.

Speaker 2 (05:10):
But it's a double IPA , so it fit for me even better.
Mongo sounds big and robust,don't you think that's like a
name of like a big, robust beer?
It's a double IPA.

Speaker 1 (05:21):
There we go.
Wasn't that the name of the guyon?
Was it Blazing Saddles?
Yeah, I've never actuallywatched that movie Don't shoot
me.
I'll have to.
I only watched it a handful ofyears ago for the first time.
So if they're going to shootyou, they're going to shoot me
too.
I think that it might have beensomething like that.
I don't know, I would Google it.

(05:41):
But it's okay, we'll let thatone slide.
For now we will just go aheadand live without the knowledge.
I know it's bizarre in thisworld that we live now, but for
now we will just live with allthe knowledge.
If you know the answer, goahead and put it in the comments
below.
Go ahead, and you know, tell uswhat you think about that.
So, but nonetheless, uh yeah,pizza, port brewing.
This is out of oceanside, Ibelieve, car believe, carlsbad,

(06:04):
carlsbad, kind of by Oceanside.

Speaker 2 (06:07):
I love the name of that city.

Speaker 1 (06:09):
Carlsbad, California.

Speaker 2 (06:10):
Carlsbad.

Speaker 1 (06:11):
Isn't there a canyon there too?

Speaker 2 (06:13):
I think there's like a Carlsbad Canyon or something.
Sounds like there would beSomething about it.
Sounds sinister, carlsbad, Ilike it.

Speaker 1 (06:24):
Well, let's see here Good beer brings good cheer.

Speaker 2 (06:29):
Yep, it sure does.

Speaker 1 (06:31):
So you know, without further ado, let's get some good
cheer going, let's get itcracking.
It's like the best part.
It's a good crisp sound.
I'm cheered already.

Speaker 2 (06:44):
I can smell the hops already.
It is super hoppy smell rightoff the bat.

Speaker 1 (06:50):
Definitely a double, definitely hop forward.
But I do get some multiness.
It kind of gets in there aswell, trying to see if there's
anything else.
It just has kind of the I don'tknow seascape, if you will, of
a boat and some surfers and somepeople kind of watching some

(07:11):
surfing.
It's pretty crisp.

Speaker 2 (07:14):
It's a light crisp double IPA.
Yeah, it's not thick and heavyTo go along with the hoppiness
that we talked about already themalt that's in there, you can
taste that but it's definitelylight and crisp as well.

Speaker 1 (07:29):
It's very good.
So Pizza Port, to kind of getinto the background the history
of this, it's currently.
We'll kind of Tarantino it,we'll talk a little bit about
current and then we'll flip andrewind it back.

Speaker 2 (07:44):
Go backwards.

Speaker 1 (07:45):
Back to the future.
So it's a brew pub currentlythat has five locations in
Southern California Solano Beach, two in Carlsbad, one's
downtown, and one is at BresciRanch, ocean Beach and San
Clemente.
So those are the locations thatthey have there.
So those are the locations thatthey have there.
They actually had one in SanMarcos as well, but it actually

(08:08):
did well enough that it spun outof Pizza Port and became its
own independent operation.
Oh wow.
So it did well enough in thearea that it's like all right.
Well, mom, dad, I'm leaving thenest, I'm in charge now.
See ya, there you go.
But yeah, it's Nuna, the PortBrewery Company.
Lost Abbey is what it's called.
So they've received manydifferent awards Now we're back

(08:31):
to the Pizza Port includingSmall Brew Pub of the Year for
2003 and 2004 by the GreatAmerican Beer Festival and then
six different awards for itsbeers at the World Beer Cup.
So had some success over thecourse of many different years.
That sounds like it.
Let's get over to the about here.
It's devoted to total customersatisfaction by providing the

(08:54):
highest quality and best servicehumanly possible, while having
too much fun.
I always love reading these,but they're kind of their own
unique version of the same wordsin a way.
I guess we take ultimate pridein our standards by offering
completely unique dining anddrinking experience.
Our goal is only met if we makeyou happy and you have a great

(09:17):
time every time.
Good food and good beer bringgood cheer.
Beer bring good cheer.
So the people behind it all areGina and Vince Marsaglia,
m-a-r-s-a-g-l-i-a.
I think Vince works.
Love it, yeah, yep.

Speaker 2 (09:38):
Gina and Vince, fair enough.

Speaker 1 (09:42):
Okay, so these they're siblings is who it is.
Gina and Vince are siblings Intheir 20s.
In 1987, if you get in theWayback Machine they bought a
struggling pizza venue, sothat's part of where the pizza
port comes in.
Cool, so they bought thisstruggling pizza place in the

(10:03):
sleepy coastal town of SolanoBeach, just north of San Diego,
and early on Vince just tookadvantage of the free space to
just dabble with somehomebrewing, so it wasn't even
built as a brewery initially.
Of course, this is also in 87.
Not a lot of breweries outthere, not a lot of a thing you
talked a little bit more about.
You get into the 90s and intothe 2000s, late 90s, into the

(10:25):
2000s that's when things kind ofstart picking up a little bit
more.
So yeah, 87 is not exactly ahigh time for brewing.

Speaker 2 (10:33):
The beginning, for sure.

Speaker 1 (10:34):
Yeah, but it's definitely people are.
I'm going to start dabbling inmy own thing.
I'm going to start I'll do alittle homebrew, like an episode
that we had they get started onthe stove.
Little homebrew like, uh, anepisode that we had they get
started on the stove.
You know, like that's whatthey're doing.
I've done a little bit of that,not very well, but that's fine.

Speaker 2 (10:48):
That's why I defer to people like, you know, brandon
or vince and gina you know, whatwe haven't talked about for a
little bit and maybe we did wayback in the day, but we might
have to dig into that a littlebit on an upcoming episode is
these micro breweries andbreweries that started in the
late 80s, early 90s.
How did that even come about?

(11:08):
Is it just the relaxation oflaws and regulations that
started microbreweries out, sopeople are more able to start
brewing different types of beerand those type of things?

Speaker 1 (11:18):
That's true, we do the history of a brewery but we
don't really do, I guess wehaven't delved.
I mean a little bit we'vedelved into the history of brew
making but we haven't done, Iguess, more of the current brew
making.
I guess what we've talked aboutis the what was the doctrine
that killed a bunch of beerswhen we were doing?
I believe it was spotting.
That was you were only allowedto have, like you know, hops and

(11:41):
beer, water, yeah, whatever.

Speaker 2 (11:42):
Yeah, hops and beer, those three ingredients, hops
and beer.
Beer is already.
That's what you're getting.

Speaker 1 (11:47):
But yeah, it was very .

Speaker 2 (11:48):
It was trying to like unify Hops, malt and water, I
think.

Speaker 1 (11:51):
You know something like that.

Speaker 2 (11:52):
The purity law?
I believe yeah.

Speaker 1 (12:06):
So I mean we've talked about some of the larger
historical things like that.
That'll be a future episodestay tuned, follow our social
media platforms.

Speaker 2 (12:09):
It's getting to me already.
I'm I'm on the edge of my seatand we'll do some research on
that and see why.
The craft beer industry boomedin the united states in the late
80s, early 90s and definitelyin the 2000s they popped up
everywhere.
So there has to have been arelaxed and regulation of
something of some, because youwouldn't just suspect, all these
craft breweries just also justspring up out of nowhere.

Speaker 1 (12:30):
Well, and so many times.

Speaker 2 (12:31):
People have been drinking beer forever, so it's
not like it's a.

Speaker 1 (12:33):
And so many times people talk about you know like
OK, 1987, they start, vincestarts dabbling with homebrewing
a little bit in the back partof the business that had some
spare space.
Well, that's great.
I started dabbling in itbecause craft beer existed Like
I had already had Killian's andI had tried some other stuff,
and I'm like this is differentcraft beer that people make and

(12:54):
this is more like cooking orbaking or things like that and
that's kind of what like I'mlike all right, let's give that
a shot.
I might be able to try this.
That is shot, might be able totry this 1987.

Speaker 2 (13:04):
Then you can go to the store and buy a kit, exactly
I packaged everything in a kitfor you.
Oh, here you go.
You want to brew an IPA?
Here's their kit.
You want to brew a lager?
Here's the kit for that.

Speaker 1 (13:13):
Oh, and there was an episode that we had probably a
month or two ago, that thegentleman that had a brewery
ultimately didn't start as abrewery.
He, the gentleman that had abrewery, ultimately didn't start
as a brewery, he started as abrewery supply company.
So he started as a retailbusiness.
But I can't imagine there wasthat much demand.
I think he even questioned itduring that episode that like

(13:34):
how much demand is there for theequipment?
Like I can't imagine, becauseat the time in 1987, how many
beers are out there?
I can't imagine that there's areal wide selection, maybe
additional ones, just becausethere wasn't as wide of a
distribution.
But at the same time you've gotold Milwaukee that's going to
have the upper Midwest, I meanthings like that.

Speaker 2 (13:55):
PBR, so I grew up around a lot of the bars.

Speaker 1 (13:58):
PBR, I mean ASAP.

Speaker 2 (14:03):
Yeah, you know, you didn't see a variety of beer and
you didn't see light beer, youdidn't see craft beer.
It was budweiser miller genuinedraft cores, miller.
Maybe a high life in there, youknow, yeah, yep, that was
literally it.
And then you'd have your offbrands like old milwaukee, which
is miller.
Genuine draft without the name,which we learned when we toured

(14:24):
the Miller Brewery some yearsago.
But there wasn't SchlitzSchmidt.
It was just like 20 main beersand that's all you would see.
There wasn't craft beers, therewasn't Miller Lite.
I mean, miller Lite existed,but it wasn't like it is today,
or any light beer is today.

Speaker 1 (14:43):
Yeah, it's a much different deal.
But yeah, I mean, I guess what,like I said there, there
there's so much craft that's outthere and that's what kind of
drew me to creating my own ormaking the kit and trying to see
if I could do it.
But what?
What about PBR?
Makes you think I could makethis in my basement?
And I'm not.

(15:04):
Don't send me the hate mail,like.
I'm not trying to like dog onPBR necessarily, but just, there
wasn't a wide variety.
So it's is the idea like, well,I can make a different kind or I
can make something else, likethey're all similar, not the
same, but they were all likewithin one narrow scope, right,

(15:25):
you know?
So it's always interesting tome.
It's like, oh, 1987, he startedmaking in the back room.
I'm like, why?
Like, what made you want to dothat?
I mean, I'm glad that he did,because clearly now I'm drinking
his beer, but at the same time,it's why?
Right, because, like you said,with a lot of lagers that's a

(15:46):
whole different process ofbrewing that involves a lot more
temperature control andrefrigeration and things like
that.
There's a lot more narrow rangeto be able to do that.
So are they just creating otherstuff then.
Or is that Right?
I don't know, I have questions.
So, yes, we, we're gonna haveto delve, we're gonna have to.

(16:06):
We're gonna put the uh, the twoguys in beer research team on
it.
We're gonna be digging intothat, yes, so so anyway, back to
, uh, the pizza port.
Sorry, too much bullshit.

Speaker 2 (16:19):
I had to hydrate here pizza port, mongo and we talked
about pbr just a minute ago.
Before we get too much backinto pizza port and mango here,
I actually just watched adocumentary on fox nation.
They do this whole series onhow companies start and one of
them was perhaps just pbr superinteresting.
I don't remember a lick aboutit at this current minute, but

(16:44):
if you and they also did one onanheuser-Busch and all that
started and kept going too, soif he has subscribed to Fox
Nation amongst the 30,000streaming things you can
subscribe to and watch a lot ofcool documentaries on there and
how businesses started and howthey went, and two of them are
happen to be on breweriesAnheuser-Busch and Pabst.
So anyways, that's remarkable.

Speaker 1 (17:04):
It is remarkable to me sometimes, like when you see,
just like massive things likeAnheuser-Busch you know what I
mean that like so where did youstart?
I mean because some peoplestarted like, okay, well, you
know, I invested $2.5 millionand I did, you know, whatever,
they're already starting big,right, you know.

(17:25):
But like you get you knowsomething like this and granted
it's, you know, not the samesize as anheuser-busch.
I'm not trying to say that, butyou know, like you literally
started just dabbling in theback room yeah with beer and
anheuser-busch had a lot oftroubling times.

Speaker 2 (17:36):
I remember a little bit about that documentary, so
watch it if you subscribe to foxstation definitely check it out
.

Speaker 1 (17:43):
So early on on again, as I mentioned, he took the,
took advantage of the space inthe back back room.
There the hobby kind of tookoff a little bit at the urging
of friends and fans, which againthat's another thing that like,
at what point anytime thatyou've ever done anything do you
say, ok, my friends are goingto like this because they're my

(18:05):
friends.
I don't know if Brandon's everrun into this.
I don't know if you've had muchof Brandon's beer but it's
never tried.
Brandon's beer.
It is fantastic.
He does a great job.
He makes good stuff.
I haven't had much of the meadthat he makes, but any of the
other stuff that he's had like.
There was a cookies and creambeer that he made.

(18:27):
I don't remember if it was aporter or what it was, but it
was just.
It was the best beer that I'veever had in my entire life.
Hands down and I don't say thatvery lightly Like it was.
It's cause there's so many thatare like.
I've had so many differentvarieties that like well, what's
your favorite?
I'm like I don't know there's.
I like this style and there areso many that are good like that
.
That one was like just beyondand it's.

(18:49):
When do you get past that?
Well, my friends like itbecause they're my friends and
if you try something that isyour friends, whether you like
it or not, I mean you probablylike it better.
Even you know what I mean Likelegitimately.
Maybe in your, in your mind,you're like, you're already
conditioning yourself to I'mgonna like this.
If you go to a random brewery,you're like I don't know, we'll

(19:10):
see, and you taste and you'relike yeah, it tastes like crap.
You know what I mean, but likeyour friends, you, at least
mentally, are already planningto like it.
But from this point you're likeurging from family and friends.
At what point you're like allright, I'll believe you, you
know what I mean.
It're like all right, I'llbelieve you, you know what I
mean.
It's like okay, well, who'sgoing to like it outside of your
little group, right?
But I don't know.

(19:31):
Apparently he decided to do it.
So Vince and Gina decided to goin the brew pub business and so
Pizza Port started offeringbeers to patrons in 1992 and
quickly gained a reputation inthe San Diego's craft brewing
brewing scene, so made a namefor themselves right away.
Just, uh, getting it out there.

(19:52):
But that's again, again in 1992.
You're still at the front edge,kind of that, that leading edge
of that craft beer, where it'sstarting to get out there a
little bit more yeah, there'snot a ton of competition at that
point, you know.

Speaker 2 (20:04):
But in the same time, in 1992, like you said you're
on the front, the leading edge.
You're still bringing somethingthat really isn't out there.
So are people going to acceptit?
Are they going to like it?
Are they not going to like it?
Is it like what the crap isthis?

Speaker 1 (20:18):
Yeah, and that's the other part.
It can't be crap, because thereisn't 1400 other places that
people are going to, there'sjust that.
So if you suck, I'm not comingback and I'm going to tell my
friends this is the one placethat has that type of beer.
Don't go there, do not go there.
Right, and so it's.
I don't know if it's harder orbetter if there's no competition

(20:40):
, like I feel like it's almostmore challenging, because you
like that quality has to bethere, because you have nobody
else to like.
Well, maybe they forgot orthere's just enough people.

Speaker 2 (20:51):
Sure, I don't know, and in the craft brewing
industry too, which we'velearned over the past year of
doing the show is how many ofthem help each other in
collaboration and they allsupport each other and
collaboration and they're, theyall support each other.
So if you're out in the leadingfront before that industry is
even in place to help, you'rekind of on an Island by yourself
doing something completely new.
So you're kind of live or dyingby yourself, you know so.

(21:14):
So yeah, I think it would beharder back then, right off the
cuff and the forefront anyways.

Speaker 1 (21:21):
So it's always remarkable to me when we we get
different businesses.
You know we've done around 30of these episodes now.
You know, slap my hand, Ishould have looked up and known
exactly which episode we're on.
But you know what?
It's based on drinking beer.
So the quality of datasometimes isn't there.
It's fine.
But that's one of the thingsthat's remarkable to me, that

(21:42):
you know like businesses thatwill start then but still are
around, they continue throughthat, that are able to fight
through all those things.
You know so, but it's, you know, it's, it's a lot of fun to be
able to kind of go through allthose.
But anyway, so back to PizzaPort here, focus, andy.
So, following their success atSolano Beach, they have been
steadily expanding.

(22:03):
A location number two opened in1997 in Carlsbad and that's
where we have our current beer.
So I think that became kind oftheir primary location.
2003 is when they opened spotnumber three in San Clemente.
So readily expanding over thecourse of the years, so readily

(22:27):
expanding over the course of theyears.
2008, a premium bottle shop wasadded adjacent to the carlsbad
location which offers hundredsof options from other breweries
in the craft beer community.
So that's you talked about thecooperation like yes, I now I
have my brew pub, but I'm alsogoing to sell all sorts of other
beers from other places andsupport my fellow breweries
Right.
So kind of a fun thing to beable to see that.

(22:49):
And then number four opened inOcean Beach in 2010.
And then in 2013,.
The most recent one opened inBressy Ranch, community of
Carlsbad so still Carlsbad, butanother section of Carlsbad.
And that one introduced acanning line which allowed Pizza

(23:09):
Port to send their beers fromhome to store shelves all across
San Diego County.

Speaker 2 (23:17):
The great county of San Diego and top 10 liquors in
blame.
So clearly they've expandedwith some distribution quite a
bit since San Diego County.
So far, pizza Port locationshave collectively so far this is
what happens when you have abeer podcast.

Speaker 1 (23:37):
You know things just double.
Yeah, the double IPA.
It's weighing heavy on my skinAndy a little bit.
The pizza port locations havecollectively won over 91 medals
and awards from the GreatAmerican Beer Festival.
So a lot of success with that.
They continue to encouragetheir brewers.
Success with that.

(23:58):
They continue to encouragetheir brewers.
So that's the interesting thingis they have their brewers, but
I'm sure that they havemultiple that are doing
different things within theirsystem.
It's not just one head brewerLike all right team.
This is what we're making.
You know they have like theyencourage a lot of different
people to all right, you guys gomake this and whatever you let
me know, bring me back somethingfun, buy me something cute, you

(24:19):
know, whatever it may be.
So a lot of things like that.
They encourage them to createunique and award-winning flavors
and their entire crew worksvery hard to provide the best
guest experience possible, alsowhile having a great time.
So it sounds like it'd be a funplace to be able to go.
So next time we're in Carlsbadwe're going to have to go check
it out.
That'll be part of the worldtour that we're going Tour of

(24:44):
beer and I was going to sayNorth American tour, or just
even US tour.
But really we're going toOktoberfest and actually we've
already been to Oktoberfest atthis point in time and has your
Leerhosen recovered at thispoint in time?

Speaker 2 (24:58):
No, it has not.

Speaker 1 (24:59):
Mine neither.

Speaker 2 (25:00):
I might have to wear it for a future episode, though
we might have to dress up andwear it for an episode.
Well, we'll definitely havesome.
We'll make it a little fun.

Speaker 1 (25:07):
Well, you'll have to refer to the clips of us wearing
the Leerhosen that were live onlocation in Munich, so you'll
have to check that out.
I'm sure that that'll beadjacent to this video somewhere
this way, or if I go like this,maybe it's right there as a
clickable.

Speaker 2 (25:25):
It could be popping up, it could be there.
You never know where it mightbe.

Speaker 1 (25:29):
I'm just pointing at the air at this point in time.
So they have the five locations, multiple awards, all sorts of
different things.
They don't entirely know what'snext for them, but they want to
create great beer, make greatpizzas and make new friends, and
all of that sounds likefantastic information for me, it
sure does?

Speaker 2 (25:49):
I like great beer, I like great food, and who doesn't
like to make more friends?
Oh, and pizza.

Speaker 1 (25:54):
I like pizza.
Oh my God, I just you know youget a good pizza like it's hard
to beat.

Speaker 2 (25:59):
I just ate pizza at this place in Scandia.
Don't remember what it's calledbut the pizza is fucking
awesome.

Speaker 1 (26:07):
Did they make their own?
Or is it like oh man, yes.

Speaker 2 (26:09):
They make their own homemade pizza at this place.
Our youngest daughter hadsenior photos.
We took the photos in St Croix.

Speaker 1 (26:18):
You took the pictures at the pizza place in Scandia.
No, okay.

Speaker 2 (26:23):
We took them at the Marine in St Croix in the park
there on the river Good choice,river Valley Good choice.
And our awesome photographerswin some photography.
If anybody wants photos taken,they fly anywhere in the country
and do your photos.
They're some of the best phototakers ever Said hey, there,
taken.
They fly anywhere in thecountry, do your photos.

(26:43):
There's some of the best phototakers ever said, hey, there's
this great place just over herein scandia for pizza.
Do you guys want to go out fordinner after photos?
We're like hell, yeah, we do.
We like pizza, so that's wherewe had pizza, this pizza place
in scandia, so I don't know whatit's called.
So if you're ever in scandia,minnesota, stop by the pizza one
and only pizza place that'sprobably in scandia is it that
like kind of that nice thincrust too?
it wasn't too thin, but itwasn't thick crust either.
Okay, and the toppings weregreat and the cheese was fully

(27:05):
melted and there was extracheese and I don't know, and the
sauce was good.

Speaker 1 (27:09):
Yeah, oh, my god, the sauce is.
I feel like the sauce is reallywhat makes it.
Sometimes, I mean, you can messit up with other stuff, but I
feel like the sauce is reallywhat adds to it.

Speaker 2 (27:18):
It really does.
It's the sauce and the crust,because everybody can put cheese
and pepperoni on a pizza, butdifferent crusts do taste
different in how they'reprepared, and sauces definitely
change the taste of the pizza.

Speaker 1 (27:33):
Absolutely.
I'm not going to allude to whoit is, because I do like them.
I like the people that own it.
I like the business.
I I'm not going to allude towho it is, because I do like
them.
I like the people that own it.
I like the business, I likeeverything about it.
But there is a pizza place thatI did have some recently.
That it was.
All the toppings were fresh,the cheese was good, melted,
like the sauce, everything wasgood.
But it was very clear that theywere buying like store-bought

(27:54):
crust and I'm like this is justit's so disappointing because
like it's so good other thanthat, and I'm like it's fine,
it's just okay.
I don't want to go back hereagain, but I mean, they're nice
people and it's a good spot andit's local, it's kind of close,
you know, but it's just oh, itjust makes it so tough must have

(28:17):
been the the store brandedcrust great value or something
it was.
Yeah, it was something like that.
Like I, I don't think it waslike a frozen thing, but I think
it was like a fresh.
You know like okay, we'll peelthe plastic off of this and
here's the ready-made dough, orsomething like that.
So I don't know.
I mean, there's there'ssomething to be said about.
You know, I watch even thepizza pub here in town or

(28:39):
whatever.
You know they.
They have the big giant mixerin the back where they're mixing
up the dough, you know, everynight and stuff like that.

Speaker 2 (28:46):
So I like the pizza pub here in town.
They have had the Buffalochicken pizza, that's really
good had that.

Speaker 1 (28:53):
that sounds delicious , though that does sound quite
amazing delicious I could go forsome right now actually get
well, you know they're probablystill open.
Get like a little squeezebottle of ranch over the top of
that, the drizzle, if you willthat'll add to the sounds,
sounds, sounds really good.
Well, you were talking about,you know, getting into the shirt
.
That you know.
Trying to compare shirt sizes alittle bit, you know it.

(29:14):
It's fine, I'm fine,everything's fine.
I got a belt for that, don'tworry about it.
So let's hear what else here.
Let's go back to some of thepizza port here, so not only a
bunch of the wards that they'vehad.
So their first.
We talked a little bit aboutkind of like their development,

(29:35):
of kind of where they startedand where they went from.
You know they started in theback room.
They kind of developed beyondthere.
They installed a seven barrelbrewery and served their first
handcrafted beer on premise in1992.
And I think we talked aboutthat.
It was about the early 90s whenthey started that.
But that was a seven barrelbrew house that they had at that

(29:55):
point in time.
They became part of the secondwave of craft breweries through
San Diego County to rise toprominence in the industry.
Even before that, therestaurant guest taps featuring
local home brewed beer werehugely influential in the
development of the San Diegobrewing culture.

(30:15):
So it sounds like interestingwhen you talk about, you know,
like the laws being relaxed, itsounds an awful lot like it was
like, okay, I come in, and it'snot like a distributorship.
You know, like Minnesota lawsAgain, we get into Minnesota
laws, which is just, you know,like I just throw my headset
around my just it's justridiculous.

(30:36):
Just oh, it's just ridiculous.
On your neck, just oh, it's soridiculous, you can't sell.
I mean, maybe it's changed, Iguess, since I I did own a bar
for a while and you couldn't geta beer from the brewery, it had
to go through a distributorbecause somebody else had to
make the money on it.

Speaker 2 (30:55):
Sure, I'm sure there's'm sure there's got to be
some tax implication orsomething on that.
Oh, I'm sure.

Speaker 1 (31:01):
And which, to a certain extent, I get the idea.
If I'm a brewer, I want to getit to a distributor because they
can get it wide and then Idon't have to worry about trying
to truck it all over, because Ithink there was one that we did
I think it was Hop Butcher forthe world, where they were
talking about that.
They were literally.

(31:22):
They had just friends that werevolunteers that, like, all
right, I'm going to take sixcases in my minivan and I'm
going to drive all around townand just hope that somebody will
buy some of this stuff, thatthey can resell it and so, like
there is a place fordistributors.
But I don't like the fact that,like 320 in pine city over here
, which we are going to havetheir owner, maybe new owner,
maybe old owner.
You know we're working somedetails.
Stay tuned.
Follow our socials like, shareand subscribe, tell your friends

(31:46):
.
We can't just go there and belike I want to have your stuff
on tap.
You know you have to go throughlike a distributor locally and
I think that they've maybechanged some of that a little
bit more recently, but at thesame time for a long time that's
all the only way you could doit, you know, and so it's just
kind of a pain.
And so, like I like the ideathat it's so foreign to me that

(32:08):
you know like not just I have abrewery and I want to sell you
my stuff, it's more of a, so ofa.
So I cooked this stuff lastmonth on my stove.
Would you like to try it?
And if it's good, I mean, don'tget me wrong.
I mean I use the funny wordsand stuff, but at the same time,
like that's kind of how itstarted and that's kind of how
it went, and it sounds like inthe San Diego area, guest taps

(32:31):
featuring locally home brewedbeer, home brewed beer.
So you're literally just likeall right now I have made this
and I tried kegging one time.
Didn't go well.
Bottling worked for me, but Icouldn't get the kegging to work
right.
It wouldn't carbonate, sure.
So that was kind of a pain forme.
But you know, you do like afive or 10 gallon thing, or you
know something larger.

(32:52):
If you have a little brew house, you know, in your own home or
something like that.
Maybe you could do somethinglike that and you can roll out
like a barrel, not a barrelbarrel, but like a?
Okay, not the 30 gallon barrel.
Come on, settle down.

Speaker 2 (33:05):
That's what I was hoping.
I was hoping for a 30 gallonbarrel coming my way.

Speaker 1 (33:09):
Let me tell you, that's going to be the next
iteration of the two guys inbeer.
It's going to be actuallycoming right through there.
It's going to be actuallycoming right through there.
It's going to be just a littlespigot right here.
Just you know we can sip inbetween here.

Speaker 2 (33:19):
And the ideas are plenty right now.

Speaker 1 (33:22):
Oh my god, you know like the best ideas come later
in the episodes for sure.
So yeah, so I like the idea.
I mean just it's so bizarre tome to think that, like they have
homebrew just on tap atbreweries.
I mean it's fantastic, I'd lovethat I do too.

Speaker 2 (33:38):
It's too bad.
They don't do that now.
Yeah, exactly I wonder if it'seven allowed.
I wonder.

Speaker 1 (33:44):
Oh, probably not, because you've got to have a
food license and all that stuff.

Speaker 2 (33:49):
Yeah, I suppose it'd be like bake sales and stuff.
They're not allowed to selltheir stuff at establishments.
You can do it at farmer'smarkets, but you couldn't go to
like Walmart and sell your bakedgoods, right, they just don't
allow it.
But we need to be advocates andtry to change that if it is a
law, because if you could have alocally home brewer on like one

(34:12):
tap at a local brewery just totry some home brew or change,
you know they change it out oncea month to a different home
brewer yeah, brew or change.

Speaker 1 (34:17):
You know they change it out once a month to a
different home brewer.
Yeah, that's what I was justgoing to say.
How nice would that be If youhave a place locally, that's got
they got 10 taps.
You know what I mean.
And there's a place in Morahere that I don't know if you've
been there or not.
I'm not even going to name itbecause I'm.
You know if I'm.
We have 20 beers on taps.
No, they don't.

(34:37):
They have 10 beers on tap twice.
That is, I mean, technically 20taps, but you don't have 20
different beers, you have 10beers on tap.

Speaker 2 (34:46):
That's a word of salad for you.

Speaker 1 (34:47):
You can F off in my book.
But wouldn't that be great ifyou have something where you
have somebody that has 10 taps,12 taps, whatever their system
is, but they're willing to haveone or two taps at the end.
That is the rotating homebrewer of the area.
I don't know that it would workin a smaller.

(35:08):
You'd have to get either enoughpeople in a small area that do
it or expand to, like if youwere to be in a more metro area
or kind of suburban area, thatwere to have enough people.
Like give them an opportunity.
In a way.
It almost gets to be kind oflike a all right, we're going to
have live music two nights aweek.
Friday nights is going to beour like this is going to be our

(35:30):
queen cover band.
They're going to do all thestuff.
It's going to be fantastic.
It's going to be amazing.
But then on Tuesday nights, thelead singer me Exactly.
Tuesday nights we have two guysin beer the musical.

Speaker 2 (35:43):
Oh, oh oh, it's all coming together.

Speaker 1 (35:48):
Now we're talking, but we have to develop our craft
at that point in time, ourcraft singing, not the craft
beer, but you know what I'msaying.
You have the band that'sdeveloping.
But you know what I'm saying,you, you have like the band
that's developing, you know whatI mean.
Like on a night that's a littleslower but you could have like
a tap.
Or you have like the local homebrewer.
They're like, oh, I made somestuff and it's, you know.
I mean I don't know how you getbeyond the only the food

(36:08):
licensing, you know with thestandards or whatever, but like,
if you could have just the thisone is made by brandon up the
road that made this east coastipa that features these hops,
cascade and chinook and whatever, and a little bit of sweetness
or something.
Right, that would be cool ashell.

Speaker 2 (36:29):
That would be amazing who do we talk to about this
stuff?
We need to get more involved.
I let's let's.

Speaker 1 (36:35):
I don't know.
I have ideas in my mind, but Ifeel like I should just let it
go right now.

Speaker 2 (36:41):
Like the musical portion.
Trust me, you don't want Andyand I singing you a musical.

Speaker 1 (36:45):
That was probably a better idea than other ideas
that I've had, but it's fine.
It sounds good though.

Speaker 2 (36:51):
I do like to sing, I just can't.

Speaker 1 (36:53):
The thing is with the Two Guys in Beer musical,
though for all of those that areclamoring for tickets already,
tickets will show up in the linkbelow.
That will be there.
What you don't know is it's aminimum you have to have a
driver to be able to get youthere or stay locally, because
it's a minimum .15 before weactually take the stage Before

(37:14):
we let you in.
Before we start the show yeah.

Speaker 2 (37:20):
So yeah, these would be questions for Brandon Maybe
he knows a little bit or anyother brewery.
We have on with their brewersor owners what it takes.

Speaker 1 (37:29):
To have a musical, yes, okay, hey, you got me with
one earlier, so I had to Somesinging.
So yeah, so Mongo double IndiaPLL from Pizza Port, pizza Port
Really good stuff.
So Pizza Port as a whole 2006was named one of the top 50

(37:51):
places to have a beer in America, which I think that that
probably has to do with not onlythe quality of the beer but
also the quality of the pizza,because it's got to be a whole
experience altogether.
This was by BeerAdvocatecom,which sounds like a good place
for me.
They've won over 100 GreatAmerican Beer Festival medals.

(38:11):
So I think they had said beforeon their website 91, but their
Wikipedia has over 100.

Speaker 2 (38:17):
Well, you know, Wikipedia is your trusted source
for information.

Speaker 1 (38:20):
You know, cite my sources.

Speaker 2 (38:22):
You can't edit it or anything Exactly.
Once it's on there, it's instone.

Speaker 1 (38:27):
Several prizes at the World Beer Cup, including five
gold medals.
In 2010, the family ofbreweries won six awards for its
beers at the world beer cup,and in 2012, five more.
So they have what's that?
Five, 11, and 16 differentmedals that they've won at the

(38:48):
over the last handful of years.
That's pretty cool.
Oh, nine, 10 and 11.
Carlsbad was named the largebrew pub of the year by the
great American beer festival aswell.
So lots of really cool thingsthat they got going on with that
.
So, yeah, that's our story ofPizza Port.
That's pretty cool.
Carlsbad, California.
So if you're in the Californiaarea, look them up, Check it out

(39:11):
, Let them know that you heardit here on Two Guys and Beer
podcast and otherwise, just likeshare, subscribe, tell all your
friends and tell anybody youcan.
Apparently, you were sayingthat somebody recognized me from
the podcast.

Speaker 2 (39:26):
Yes, yep, somebody recognized him from the podcast.
I should have.

Speaker 1 (39:29):
I would have crisp high five, you know, even better
if you would have had a beerfor me.
That's a great way to greet oneof us.
If you come up, if you see oneof us and you bring us a beer,
you're our new artist.
You could be on the show.

Speaker 2 (39:42):
Unfortunately, he didn't ask him for an autograph.
I did ask him like well, didyou go up to him and ask him for
an autograph?
He's like well, no, I'm likewell why not?

Speaker 1 (39:50):
It's so weird to have my 8x10s with At least.
Yeah, I just you know I carrythem everywhere.
Amanda's like why do you carrythem all the time In your
Sharpie?
Yeah, exactly, you got to beprepared.
You never really know whensomebody's going to come up to
you randomly and ask for that.

Speaker 2 (40:06):
Especially on a show like this.

Speaker 1 (40:08):
Exactly Well, 100%.
Yeah, we're worldwide Prestigeworldwide, yeah, so that's, yeah
, that's the Pizza Port story,but yeah, it's a cool place.
But yeah, what else you got?
Do we want to talk a littlefootball?
I?

Speaker 2 (40:20):
think we should talk a little football.
I mean football just started acouple weeks ago.
You know, we should probablyget into that a little bit.
Nothing too specific, but Ijust kind of want to bring up
one name and when I say thisname, oh, here we go.
I want to get your reaction ofthis name.
And before I say the name, I'mgoing to say this person was

(40:41):
probably an elite level.

Speaker 1 (40:43):
Elite.

Speaker 2 (40:44):
At their position for three, four years.

Speaker 1 (40:46):
Now, when we're talking elite, are we talking PJ
Fleck elite or are we talkingactual elite?

Speaker 2 (40:51):
You don't like to talk about PJ Fleck elite.

Speaker 1 (40:54):
We're talking elite Legit elite.
Okay, elite NFL elite.
We're talking elite Legit elite.
Okay, elite elite, nfl elite.
There we go.

Speaker 2 (40:59):
You would want him on your starting fantasy football
team.
Whether you're a super flexleague or not, he would be your
starting.

Speaker 1 (41:06):
That would be somebody you'd have there.

Speaker 2 (41:08):
Okay, and he would be the difference maker.

Speaker 1 (41:10):
Gotcha, are you ready for this?
I'm ready.
Are you just looking forinstant reaction, or what do we?

Speaker 2 (41:17):
Let's go a little bit .
Instant reaction Okay, and Ikind of want to talk about
before.
I'm probably going to give itaway right now.
But elite level fall from grace.
Elite level fall from grace.

Speaker 1 (41:29):
Deshaun Watson, that was just going to say he just
had just happened to like I justheard some news recently.
Yeah, it's so weird.
There's a pattern.
Where did this come from?

Speaker 2 (41:42):
Telekinesis.
So here you got an elite levelNFL quarterback playing football
at an elite level down inHouston.
Nobody even knows what's goingon.
He's playing so well Likes alittle rub and tug at the
massages the massage parlorsgets in trouble I'm gonna say
I'm gonna qualify the you saidnobody really knows what's going

(42:03):
on.

Speaker 1 (42:04):
I'm gonna say nobody cares what's going on.
Sure, yet sure, because I'd bewilling to bet that there are
people that know.

Speaker 2 (42:11):
Because carry on so so played in such an elite level
At Houston.

Speaker 1 (42:18):
Why, I don't know, maybe he's assistant quarterback
, he led the league in Passingone year, I believe I think so.

Speaker 2 (42:24):
Yeah, definitely a difference maker In the NFL On
your fantasy team Could move theball.
With his feet.
He moves other things too withhis feet, you know, or other
things, you know.
A little rub and tug likes themasseuses, doesn't like the
masseuses, gets mad if they'renot very good at finishing.

Speaker 1 (42:40):
Yeah, I don't know Gets suspended.
He should get tips from RobertKraft.

Speaker 2 (42:46):
Robert Kraft might help him out.
It's true, it's more Miami East.
Goes to Cleveland, gets paidwhat?
$230 million?
Over what five?

Speaker 1 (42:58):
six years.
I don't know his contractSomething insane even though he
was suspended for a year andhe's in garbage.

Speaker 2 (43:04):
What happened?
You're at this level now.
You're at this level.

Speaker 1 (43:09):
How does that happen?
He can still run the ball alittle bit, but I was watching a
game recently that he keptscrambling and just kept getting
smoked by guys and he and likethey showed like a closeup and
he had this, just like, oh, Igot to do everything myself.
Kind of look on his face andI'm like, well, if you had the
ability to pass, if you had theability to go through

(43:29):
progressions, if you had theability to do something, or if
you had people that trusted you,all of these things would be a
lot easier for you.
Just, I'm telling you like thisisn't, this isn't rocket
surgery.

Speaker 2 (43:39):
No, but what happened ?
How can you play at such alevel and go to such a level and
in the interim, when you'rehurt, what 38 year old Joe
Flacco, all of a sudden turnsthe Browns into playoff
contenders?

Speaker 1 (43:54):
Which I was never that big of a Joe Flacco, all of
a sudden turns the Browns intoplayoff contenders, which I was
never that big of a Joe Flaccofan.
But like that year, let me tellyou, I could not root for that
guy anymore.
Like.

Speaker 2 (44:01):
Watson can't even play like Joe Flacco.
Like Joe Flacco comes off thebench the last, what four or
five weeks last year putsCleveland in the playoffs?

Speaker 1 (44:10):
I mean, he laid an egg in the playoffs but
Cleveland looked like a playoffcontending, sub-super Bowl
contender type team.
How good is Joe Flacco to wincomeback player of the year over
DeMar Hamlin, who literallydied on the field?

Speaker 2 (44:28):
Okay, well, demar Hamlin didn't even play football
, so there's that.
Well, demar Hamlin didn't evenplay football, so there's that.
You can die on the field allyou want, but if you don't even
play all year, it's pretty toughto win comeback.
Player of the year Right right,but it's just.

Speaker 1 (44:43):
It was kind of funny Anyway.
So we're talking about DeshaunWatson, so I just thought it was
kind of funny.

Speaker 2 (44:49):
So, anyways, the stage is yours, well, no, I.
Just Deshaun Watson, the stageis yours, well, no, I just how
does that happen?

Speaker 1 (44:55):
How do?

Speaker 2 (44:55):
you go from elite level to, you're probably ranked
29th in the NFL.

Speaker 1 (45:00):
And it's happened a handful of times, ironically
with like.
One that comes to mind, and forvery, very, very different
reasons, was another Texansquarterback, matt Schaub, who
was not really that great andnot really somebody that you're
looking towards to be an elitelevel quarterback.
But then with Andre Johnson andsome of the receivers they had,

(45:21):
they had a run of four yearsthree, four years where he was
like you want to talk aboutfantasy, buku bucks, that guy
was just money and then all of asudden, sudden, one year it was
like gone terrible and he justcould not find the broadside and
he was out of the nfl withinlike a year after that.

(45:42):
I'm not saying this would happenand maybe it's the texans curse
or something like that.
Maybe cj strouds would watchhimself, but it's, I don't know.
It's.
You see it more with runningbacks, really, because of just
they just lose that little bitof speed, that little bit of
quickness.
But you don't see it as muchwith quarterbacks, unless
they're not that great of Idon't want to say not that great

(46:06):
of a quarterback to begin with,but they don't go through their
progressions.
They don't go.
You know what I mean.
They're not reading defense.
You see guys that like hadsuccess long-term.
I know that I'm talking aboutHall of Fame type players or
whatever, but like a Tom Bradyor a Peyton Manning or I would
argue already even like aPatrick Mahomes, when he comes
to the line they already knowwhat the defense is doing and

(46:28):
what they're trying to do.
Sure, you hear the stories andwhether they're true or not,
that Peyton Manning would get tothe line and especially in
preseason he's like you'resupposed to be two feet that way
, to like a linebacker orsomething like that, because he
knows what they're doing and ifhe's coming or not.
Just the way they're set, theyjust know that knowledge ahead
of time.
But then there are people likea Deshaun Watson or like a

(46:51):
Johnny Manziel, if you will,that have that, like they have
that next level of ability.
They're like oh, I love JohnnyManziel for like a hot minute.
I really wanted the Vikings topick him up.
And then immediately I was likethat was a terrible idea, but
you got guys like that to justalways have been able to
out-athleticize I'm not sure ifthat's a word, but that's what

(47:14):
I'm using and you know what I'mtalking about.
So it's fine.
They can out-athleticize thecompetition, they can just
overdo it, and you see it incollege all the time and teams
get enamored with some of thoseplayers.
Sure, I would argue, to acertain extent.
Jalen Hurts is kind of in thatarea.
I think he's a little bitbetter quarterback, but at the

(47:38):
same time he's kind of in thatarea where he's always been able
to be just a little bit moreathletic than everybody out
there, and now it's starting tokind of catch up to him, don't?

Speaker 2 (47:44):
be bashing on my starting quarterback and my
fantasy football team.
He's only committed moreturnovers than any quarterback
in NFL the last two years.

Speaker 1 (47:52):
But you don't need to bash on him.
Okay, if we're in differentleagues, it's fine.
I'm not you know, I'm not, I'mnot attacking.
Yeah, it's fine.

Speaker 2 (48:04):
I've lost a few points because of him, you know,
and maybe a couple of firstfirst round playoff exits
because of his injuries.
But you know, hey.

Speaker 1 (48:08):
But that's.
You see what I'm saying.
You know you get a guy that'slike that, that if you want to
call it I mean you can call it asystem quarterback.
Technically there's I mean mostevery quarterback's a system
court.
There's very, very, very fewquarterbacks that would excel
and be elite in any system andwe're talking about like a
patrick mahomes, a tom brady, toa certain extent of peyton
manning, like you have an idea.

(48:29):
They're gonna make exceptions,they're gonna make stuff work,
but there going to bequarterbacks that are going to
be very, very good within thescope of what they're doing.
Joel Flacco did that for manyyears.
Russell Wilson did that inSeattle, matt Ryan did that for
many years.
You can go down the line.
Arguably you can even say BrockPurdy right now.
You tailor it to what they'redoing and, yes, they're a system

(48:53):
quarterback but it works.
You tailor it to what they'redoing and yes, they're a system
quarterback but it works.
So why wouldn't you keep doingthat?
There aren't that many guys outthere ever that would you know.
You put them on any team andarguably, if you were to put Tom
Brady or a Patrick Mahomes onthe Carolina Panthers or the
Miami Dolphins of old, you knowwhat I mean.

(49:14):
Like, depending on the team youput them on New York Jets.
You know, there's certain times,there's certain places where
they might just not succeed justbecause that system doesn't
work for them.
And sometimes the system justworks to that next elite level.
And sometimes it's not evennecessarily the system, it's
just the offensive coordinatorand or head coach that realizes

(49:36):
this is what I got.
I'm going to put the tools inhis hand.
I'm going to let him just do it.
Sure, I'm going to maximize.
Some coaches are just not asgood at maximizing what they
have in front of them.
They have an idea of their mindof what they want it to do, and
I think that Stefanski, forCleveland, is a solid head coach

(49:57):
and a good coach overall.
I think that this is more of amatter of.
I don't think that Sean Watsonis the study, the defense and a
scholar of the game as much asso many of those other elite
level quarterbacks, so I guessit goes back to that kind of.
He's always just been moreathletic and you can see that

(50:18):
even with the way he's played,he's not able to throw his way
on a lot of things, did he losehis athleticism in his 11-game
suspension, or whatever it was?
But that's the thing.
We watch him now.
He's just running the ball,he's looking at his first read
and then he's taking off.

Speaker 2 (50:35):
He's got a good running back.

Speaker 1 (50:36):
He's got a good tight end and some solid receivers
out there.
He's got Amari Cooper and Jaku.
There's some talent out there,but I don't know.
That's my opinion.
I guess that's what I would sayis, I don't know that he was
with the Texans.
Really good offense overall.
They had elite receivers.
I don't know if it was Hopkinsthat he had DeAndre Hopkins was

(50:59):
still there.

Speaker 2 (51:00):
DeAndre Hopkins, yeah .

Speaker 1 (51:01):
Yeah.
So you got one of the bestreceivers in the NFL.
You had solid running backsAaron Foster, I think it was
kind of right around that timeso you got some elite level of
talent.
That's around you.
Just here's your hot read.
I guess that's one of thosethings that you see somebody
that like succeeds a lot.
But if you can still be, one ofthe hardest things to do for

(51:23):
really anybody, especiallysports fans and especially Homer
sports fans, is to look atsomebody that has success and
still see well, they're doinggreat and still see well,
they're doing great.
But they're locked on theirfirst read and that's it.
And if that's not there, theyjust scramble and they gain 10
yards.
Now that's a positive play.
I'm not knocking that andthat's a good thing.

(51:46):
But you get a team like theTexans that have all that talent
, likely your first read goingto be there, and if it's not,
and if you gain 10 yards, that'sgoing to work 60% of the time.
Sure, and if you can score 35points a game, you're going to
win a lot of ball games.
And I think that he's nowstarting to come back to earth,
where Amari Cooper is notDeAndre Hopkins and really the

(52:07):
passes that I've seen he's notexactly dropping it in the
bucket.

Speaker 2 (52:11):
That's who he used to .
They're a little rough rougharound the edges, for sure.

Speaker 1 (52:19):
I'm not going to say that he lost the talent over the
course of the year, suspensionand the time that he had off,
but at the same time, whenyou're away from it for that
long, it can't benefit you and Iguess more of a large,
grandiose type of question is inaddition to him, can you think
of a player that has been offnot for injury but for contract

(52:41):
thing or suspension or somethinglike that, that has really come
back and been at an elite level?
And I'm talking about guys likea Le'Veon Bell that stood out.
You know he's like no, I'm notgoing to play this year.
And then he came back and he'sbeen.
Just, he was marginal at best.

Speaker 2 (52:58):
Is he even in the league anymore?
I don't even know.

Speaker 1 (53:00):
And then the why can't I think of his name, the
wide receiver that was also withthe Steelers around that same
time, Antonio?

Speaker 2 (53:06):
Brown.

Speaker 1 (53:06):
Yeah, sat out and then came back and then just
basically lost his shit with theBuccaneers and walked off the
field like he went nutso andlike there's.
I can't think of anybody off thetop of my head.
I mean, yes, injury, if you getyou blow your knee in the
beginning of, you know, springtraining, you blow your knee
during practice, during trainingcamp.

(53:27):
You're gonna be gone for theyear, but you're around the team
, you're still at practice,you're still involved in the
meetings, you're still doing allthose things.
But can you think of anybodyyou even go back to?
This is going in the way back,way back machine.
Like what was the name?
I think his name is MikeWilliams for USC and Maurice
Claret from Ohio State thattried to come out and tried to

(53:49):
sue the league to be able tocome into the league after one
year in college and they thoughtthey were going to get in and
the NFL said oh, nay, nay,you're out.
But then the NCAA was nope, yousigned with an agent, so you
can't come back.
Which side note, I think thatthat was bullshit If you're
going to try to go and then theychange their mind and you can't

(54:10):
go back.

Speaker 2 (54:11):
Like you should be able to finish out your
eligibility.

Speaker 1 (54:14):
Let them come back for the year.
I mean, like, come on, likethat's, I think that was really
dumb.
But anyway, like even thoseguys neither one of them had
exactly a hall of fame type andmarie's claret was on like you
want to talk about the path tostardom right to the top neither
one of them really did anything.
Can you think?
I guess I can't think ofanybody that takes a year off,

(54:36):
that's in a way away from theteam that has had success.

Speaker 2 (54:42):
No, not off the top of my head, I can't think.
I mean.
You brought up injuries.
The only one I could say thatreally came back from a major
injury and produced was AdrianPeterson.
Of course he won the MVP, butbut outside of that, and he
really didn't even have a yearoff, yeah, he came back ready to
go in the next seven monthslater, out running hills, but

(55:05):
man now.
I can't think of anybody off thetop of my head right now that
took a year off and came backand was back to a knee-leaky
level.
But who takes a year off though?

Speaker 1 (55:15):
Well, that's.

Speaker 2 (55:16):
Anybody even taking a year off on any sport.
I can't even think of that.

Speaker 1 (55:20):
Yeah, and I guess that gets back into kind of that
you know more grandiosequestion of you know, like a
Le'Veon Bell or an Antonio Brown, that like they held out for
the year because they wantedmore money on their contract and
stuff like that, that contractand stuff like that.
That's the type of thing thatyou end up with that you're just
not the same player.
And when you see differentplayers, there's, I think, a
handful of players that held outat the beginning of the season,

(55:41):
even this year.
There's a couple of them thatsigned right before week one,
but there's a handful of themthat were even holding out going
into week one.
And I guess my question is whenis that worked out for anybody?
Like, don't get me wrong, I'mnot saying don't hold out and
try to get your money, becausethe money's out there, Get paid,

(56:02):
Get all the money that you can.
I'm not, you know, like when Iwas younger I was definitely
like you don't need that muchmoney.
You don't.
You just don't.
I'm like, well, nobody needs.
Does anybody need $60?

Speaker 2 (56:15):
million a year, not really I'll take it Like if it's
available, go get it.

Speaker 1 (56:19):
But that's your job is to get all the money you can.
Now you have to understand thatthat money either may not be
there or you also have tounderstand that if you get all
that money, there's not enoughmoney to go around to anybody
else.
There are certain players thathave made it work, but generally
speaking, that's not thatrecipe.
If you take up that much of asalary cap or whatever you say,

(56:42):
there's not enough money to goaround to anybody else, and it's
you just have to accept that.
Your team's just not going to.
You're going to be lacking incertain things.
I've seen it many years withaaron rogers especially, that
like, oh, I want all of themoney.
Like, well, that's great, butdon't come and bitch to me about
how bad your wide receivers arenext week, because, guess what,
everybody dropped the ball.

Speaker 2 (57:01):
Is anybody taking all the money in one?

Speaker 1 (57:04):
I think probably the one of the few that I would
probably think of would be likea Patrick Mahomes.
That's the only one.
That's about the only one,because even Tom Brady, over the
years, didn't take the mostmoney.
Even when he went to Tampa Bayhe took some of the money.
He took maybe a larger chunk,but he didn't take all of the
money that he probably couldhave.
Patrick Mahomes is probably theonly one that I can think of.

(57:25):
That's like I'm signing a dealthat's worth about $50 million a
year or something absurd.
I'm taking up a quarter of thesalary cap and somehow some way
every year, kansas City isalways good.
I think probably some of thathas to do with the fact that,
like, hey, would you like to wina Super Bowl?
Right, because come here.
Yeah, this guy is going to getit done.

(57:45):
We got a terrible offense.
Offensive line is garbage.
The wide receiver core is justmarginal.
But even so we're going to limpour way to the AFC championship
game just showing up because wegot this guy under center.

Speaker 2 (58:00):
But even well, who is that guy under center?
For one.

Speaker 1 (58:04):
Patrick Mahomes last year.
That's what I'm saying.
That's the only one that I canthink of.
Well, who is the center?
Who's?

Speaker 2 (58:08):
snapping him the ball .

Speaker 1 (58:10):
It could have been me , right.

Speaker 2 (58:12):
That's what I'm saying with his team Like, yeah,
you can come here and win aSuper Bowl, but the people that
go there, you don't know theirnames, you have no idea who they
are, yeah, but they still getit done.
You know, yeah, what do theywant?
Two Super Bowls in a row, goingfor three this year, possibly,
if they can get there, mm-hmm,and their offense little better
already this year than last yearbased on what we've seen this

(58:33):
year so far.

Speaker 1 (58:34):
I mean, and they haven't really.
They didn't even dial in kelseyat all.

Speaker 2 (58:38):
No, not yet just so kind of.
And now I'll come as the restof the season comes.
You're not going to forgetabout travis kelsey, no, no.

Speaker 1 (58:45):
And though those two got such a connection that, yeah
, I think that right now I meanwe're early-ish season that if
you're mahomes you're dialing ineverybody else, if you can get
everybody else on track by thetime you get to like a crunch
time, you know that Kelsey isgoing to be there, you know he's
going to be in the rightposition, you know that he's
going to be there.
But again, that comes back tobeing a scholar of the game,

(59:05):
which somebody else that weoriginally started talking about
is nowhere close, and I guessthat's my opinion about that guy
.

Speaker 2 (59:12):
Well, you know who else apparently is a scholar of
the game Taylor Swift.
Well, the Swifty is apparentlydrawing up plays for the Kansas
City Chiefs.
Did you read those articles?

Speaker 1 (59:23):
I didn't read those articles.
But you know what, at somepoint in time you know like they
have enough success.
Oh my goodness, patrick Mahomeswould be the one guy that I'd
be like, let's see what happens.
If we can, as long as we don'tget like an illegal shift or
like you know, like somethinglike that, you know lined up
wrong at the line or something,let's do it, why not?
They're doing plays where theygot guys running in circles.

(59:45):
They don't know who they'resnapping the ball to.
Clearly they're just kind ofmaking things up as they go.

Speaker 2 (59:51):
And maybe that's why they're successful.

Speaker 1 (59:53):
That's one of the things I've always liked about
Andy Reid.
Backyard football by the KansasCity Chiefs that and that Andy
Reid was the 1974 punt pass kickchampion or something.
Have you ever seen that video?

Speaker 2 (01:00:05):
No, but I think I heard something about it.

Speaker 1 (01:00:08):
If you've never seen it I honestly don't remember
what year it was, but it was onABC or something like that they
did it like halftime of a gameand it was just Google Andy Reid
, punt, pass, kick and you see12-year-old, 12-year-old,
12-year-old offensive tackle.
He's like three times biggerthan everybody else out there.

(01:00:29):
It was absolutely absurd, justcrazy.
So watch out for that.
Try to be able to check thatone out.

Speaker 2 (01:00:38):
Yeah, I'll have to take a look at that.

Speaker 1 (01:00:40):
So what else you got?
Now, we kind of coveredfootball, we covered the pizza
port.
This is some good stuff, though.
Double India Pale Ale Mongo.

Speaker 2 (01:00:49):
Yeah, it's not too bad.
The pizza port Mongo there, therobust name, I don't have too
much else.
We didn't really give this arating on our lawnmower scale
and our campfire scale.
I definitely wouldn't drink thison my lawnmower scale.
It's a little too hoppy for mefor the lawnmower scale of
having a couple there, but it'sdefinitely high on the campfire

(01:01:12):
scale.
When you're sitting thererelaxing eating your s'more, you
drink a few of these, two tothree of these, you know for
sure it is light and crisp soyou could drink it for the
lawnmower, but it's still a bittoo hot, you know, a little bit
too much something there whereit's just not going to sit right
in there.

Speaker 1 (01:01:27):
So I think I using my scale, my adjusted scale, I
guess but the the per hourmowing, just based on whatever
your lawn may be respectively, Ithink I'd probably be maybe one
per hour Sure, and I don't evenknow that I would necessarily
finish within that hour.
But right around there it'sgood, it's a good sipper, but at

(01:01:49):
the same time you're not likeit's hot.
I'm having a couple extra hitson this one and I'm probably not
having one after I'm done.
It's more so, like you said,when we get around the campfire,
we're done, the lawn's allmanicured.
Somebody's about to bring me acouple of Johnsonville brats.

Speaker 2 (01:02:10):
Or not even Johnsonville brats.
You're going to fucking firecook some pizza on that bitch.
Oh, gd, right, we are, I'm noteven.

Speaker 1 (01:02:15):
Johnsonville.
You're going to fucking fire,cook some pizza on that bitch.
Oh, gd, right, we are.
I'm not even going to sayJohnsonville Brats, because
we're not going to do that.
We're going to go to.
This is going to be a deep cutthere.
So if you're in northernMinnesota, follow along with me
here.
We're going to Mattawa, whichis a town of about 14 people,
about that big, and you go toTJ's Country Store.
They got fresh brats that theymake right there.

(01:02:36):
Pick dang near anything in that.
Just grab that stuff, make that.
That's going to be your bratfor the night.
And a little mango diaper.
There we go.
Perfect, that's when we'retalking about things.
Yeah, lawnmower, probably one,probably not even one.
Right after, probably somethinga little lighter, but around

(01:02:56):
the campfire with the BratnerBurger.

Speaker 2 (01:02:59):
Oh, hell yeah.

Speaker 1 (01:03:00):
This is going to get her done.

Speaker 2 (01:03:01):
I'm getting hungry already Absolutely 100%.

Speaker 1 (01:03:04):
So what else you got Anything else for us today?
I don't have anything.
What do you got going on?
That's about all I got.
That's the end of my story, Ithink, as far as I can tell.
But yeah, this is our tale ofPizza Port Brewing out of
Carlsbad, California.
It's very tasty and very goodand I highly recommend going to

(01:03:25):
get it.
I found it in Blaine at Top TenLiquors.
I'm sure there's multipleplaces that have it.
You can kind of see the canhere on the video, but I
definitely would recommend it.
You can kind of see the canhere on the on the video, but I
definitely would recommend it.
But otherwise, until next time,everybody Cheers.