Is standing in line for beer on Black Friday still a thing?

Social media goes crazy after Busch Light teases bringing back Busch Light Apple, Biggest red flags at a brewery taprooms? Should Coors add Gatorade-style twist caps? Which U.S. airports have most and least expensive beer prices, Beer collectors excited for Costco’s $10 imperial stout, Featuring Special Guest, legend Greg Hall of Virtue Cider. Hall talks his days at Goose Island and why he decided to leave for Michigan to open a cidery. All this and soooooo much more presented by Cask Branding. Enjoy the show, cheers. 

Episode Transcript

Speaker 1 (00:00):
This What's on Tap Radio podcast is brought to you
by Cast Branding. I remember of the Texas craft Brewers Guild.
Cast Branding has been supplying breweries, distilleries and wineries with
top quality merchandise since twenty thirteen. If you're looking for
a way to promote and grow your brand, check out
Cast Branding on Facebook, Instagram, and online at Cast Branding
dot com, Cast Branding dot com, Cash Brandy dot Com.

(00:20):
Enjoy the show. This is about to be good radio.
Oh yeah.

Speaker 2 (00:27):
To me, a craft brewer is much more of a mindset.
We just opened two camps.

Speaker 1 (00:33):
Spread the gospel of good beer, good beer. Tons and
tons of stuff going on in the beer world.

Speaker 2 (00:37):
I love craft beer.

Speaker 3 (00:38):
I love different people's beers.

Speaker 1 (00:40):
It's the first favorite.

Speaker 2 (00:42):
Cheers too old us beer geeks and those new to
the craft.

Speaker 1 (00:46):
What's on Tap high five?

Speaker 2 (00:50):
This is What's on Tap Radio beer and the culture
that flows with it. Keears, Beer Guru James Simpson and
Beer Logics Chad will be.

Speaker 1 (01:02):
Hello America.

Speaker 4 (01:04):
Hi, I'm representing the people today. That's it.

Speaker 1 (01:09):
Somebody needs to working to What's on Tap Radio for
the next two hours. We promise no buffering, no buffering.

Speaker 4 (01:19):
Politics, or no politics, looking at.

Speaker 1 (01:22):
The one, she really don't have a lot of politics
in news.

Speaker 4 (01:24):
Now politics we were election seasons over, no politics, no buffering.

Speaker 1 (01:29):
No bare asses, nothing, nope, nothing, nope.

Speaker 4 (01:33):
Just uh geez, oh man, that was such a terrible fight.
That wasn't even a fight.

Speaker 1 (01:38):
I wouldn't know. I wouldn't know. My my TV was
just buffering the whole time. So I really gave much
of it. But hey, we're bringing you two hours of
buffering free radio promise.

Speaker 4 (01:50):
And and and two hours of in the buff free
because listen, if you if you can see us what
we're wearing right now, which is nothing, then you know,
good for you. You were just radio show and podcasts.

Speaker 1 (02:02):
Chad, put some pants back on, all right, Welcome to
the show. Glad to have you got a lot of
good stuff on tap this week. It's in the holiday season.
Can you believe we're already in the holiday season? Where
has this? You're gone and got some great stories on tap.
Before we get underway, let's do some housekeeping. Let's thank
our wonderful advertisers, the ones that keep us on the
radio each and every week, trusting us that we won't
screwed up. That being Tantric Brewing, Superior pest Control, Beer Logic,

(02:25):
Conferdence and events. We know to take an insurance group
in the back of our grill, keeping the lights nice
and bright. Thank you to Harbor Light Brewing and of
course sponsoring our podcast, which is available everywhere and I
mean every single podcast platform cast. Brandy, Welcome to the show.
I am James as Chad. We got harb Light Bill
on third mic.

Speaker 4 (02:43):
No, no, he's actually in the corner. I put him
in the corner with baby.

Speaker 1 (02:46):
Oh you put baby in the corner along, Okay.

Speaker 4 (02:48):
We yeah, I know he he actually you can hear
him chuckling in the background maybe, but he's over there.
He's stopping there. I'm still here. I thought it was.

Speaker 1 (02:57):
Part of the team.

Speaker 4 (02:58):
Yeah, yeah, back there. But we bench a very special
guest in studio.

Speaker 1 (03:04):
Bill got benched.

Speaker 4 (03:06):
I didn't get benched. I mean, okay, he got benched,
all right, he did, all right. I mean he's a
sponsor of the show. I almost had to go sit
on the sideline, like, well, you know, you pay the bills,
so maybe I gotta go sit outside.

Speaker 1 (03:19):
But I'll tell you what, Bill, if you want my mike,
I'll give it to you my allergies and kicking my
a this week.

Speaker 4 (03:24):
So take a week off, all right, the three of
us will do it. And who are the three?

Speaker 1 (03:29):
Well?

Speaker 4 (03:29):
On h third mic, very special guest Greg Hall from Fennville, Michigan.
I know you're thinking, you're like, wait, I know that name,
but I don't know Fenville. Well maybe you know Virtue
Cider and Goose Island Bourbon County stout. Greg. Welcome to
the show. Oh oh, it helps if I hit that

(03:52):
turned his mic on. That's what I did.

Speaker 3 (03:54):
I'm agree to be here. Guys.

Speaker 1 (03:55):
Remember my first day in radio, Chad, Yeah, you know,
I wait a while.

Speaker 4 (04:00):
Welcome to the show.

Speaker 3 (04:00):
Gray, Welcome to the show, Buddy, Hey, thanks so much.

Speaker 1 (04:03):
Hey did our producer here? Did our producers get this right?
Did you just celebrate a birthday?

Speaker 4 (04:07):
I did?

Speaker 1 (04:07):
Happy birthday?

Speaker 3 (04:08):
Thank you?

Speaker 1 (04:09):
All right? Celebrating now I'm.

Speaker 3 (04:11):
Not gonna last birthday in fifties, Okay.

Speaker 1 (04:13):
I wasn't gonna get it out the age because I
didn't want to. I didn't know if they wanted me
to tell you happy fifty ninth birthday. Yeah, but happy birthday.
Glad to have you bored. Yeah, our producers actually did
something good this week.

Speaker 4 (04:25):
I love it, dude, you're halfway to one hundred and eighteen. Yeah,
all right, wait, I mean this is good stuff. We're
I can't wait to see what you're brewing and making
it the sidery over there. So all right. In speaking
of which, I think it's time we kick things off.
So Greg's here, he's hanging on third mic. We got
Harblight Bill over there, stunt beer, liver and cider livered
this week. Yeah, that's a little bit of a preview.

(04:47):
I don't think we're going to be bringing the same
thing to the table. As you know, we have a
rule here what's on tap radio. If James and I
ever bring the same beer or same beverage to the table,
that's the last episode we've done.

Speaker 1 (04:58):
I've been closing down trying for two years.

Speaker 4 (05:01):
We just can't make it work. But we never talk
about it what we're bringing. So all right, brought to
the table brought to you by our friends on the
northwest side of Houston, our friends over at the BYG
that's the backyard Grill where they have over one hundred
different beers and over one hundred different food items. And
they know craft beer, they know craft food. Go check
them out over there on the northwest side corner of
Jones and West. That is the byg all right, let's

(05:24):
go first, if you don't mind me going. Who's going, well, dude,
I mean, we have a guest in studio, Greg Is.
He's already done the liberty, He's opened up a bottle
and I'm gonna go ahead, brought to the table here
at the Beer Logic World headquarters in drinking emporium. Greg
tell everybody what we're drinking.

Speaker 3 (05:40):
So we're gonna drink some beer later quite a bit perhaps,
and some fun stuff. But because it is a fall
harvest season and we're going into the official holiday of cider,
that's what we're gonna start with.

Speaker 4 (05:57):
And what do we have.

Speaker 3 (05:58):
So we've got Virtue Cider Salute, which is a dry
cider made with the combination of heritage apples that have
been grown in Michigan and the US for you know,
one hundred years or more, and some cider apples that
are new to the US but very old in the UK,

(06:18):
but have been grown in Michigan for probably about ten years,
in other states for maybe a little longer. But the
ones we get are pretty good.

Speaker 4 (06:26):
Tasting notes on this. Go ahead and let everybody know
what we get here. So I'm not a cider connoisseur,
but I know good cider when I get it, and
this is it.

Speaker 3 (06:36):
Yeah, it's got. We like to talk about the aroma
first with the apple, how the apple presents itself, and
not necessarily talking about individual apple varieties. Oh, we were
now getting into that a little bit more selling some
single varietal apples, but really the condition of the apple.

(06:56):
So do you get fresh apple like when you buy
it from the grocery store. Where do you get ripe
apple when you buy it from the farmer's market, or
you leave it on your counter and go out of
town for a week and come back in in your
kitchen smells like apples, not apple candles, guys.

Speaker 4 (07:11):
No, no apples, I love all right. So basically what
we have in our glass here, this is the salute
fresh apples in a glass, heritage apples, brute or sorry,
grown here for over one hundred years. And uh, we're
gonna we're coming up on a break in just a
second here. But what I want to do is I
want to I want Greg to dive into this a
little bit deeper. But James Is. He's looking at me.

(07:32):
He says, can I open one to you guys real quick?

Speaker 1 (07:36):
I'm gonna toss this the break, but I'm gonna bring
a pallel to the show, probably a beer that many
haven't heard of, Founders All Day. I pa never heard
of it. And there's a reason why I'm bringing this
beer to the show. And I'm gonna crack this and
put this in my Samuelams Boston Loger glass and I'm
gonna let that breathe and I'll talk to you a
little bit after we come back from the break. But
brought the table. Y'all kicked it off with.

Speaker 3 (07:57):
The salute from Virtue Cider.

Speaker 1 (07:59):
And then I'll bring it and the All Day ipa
from Founders, brought to you by our friends over at
the Backyard Group. But on tap this week, we're gonna talk.
We're gonna talk cider. I guess I'm pretty excited about that.
And traveling people are traveling this year. We're gonna talk
about the US airports with the most and least expensive
beer prices. All this is so much more, including coming
right up the official What's on Tap? Are you fun?

Speaker 4 (08:16):
Fact of the week.

Speaker 1 (08:16):
Don't worry We've got plenty of tap. Hang with us.
We'll bright back.

Speaker 2 (08:20):
Here at what's on tap radio. We know two types
of people, those you drink with and those that make
you drink.

Speaker 4 (08:28):
Oh, your parents are coming for the weekend. Either way,
we're drinking.

Speaker 5 (08:36):
At a time when every tap and every bar served
the same mass produced light logger tho. It's craft beer
bars who were the earliest proving ground for the beer revolution.
For over two decades, the Backyard Girl has been supporting
the community of brewers and beer drinkers. Is one of
the original craft beer bars in northwest Houston to introduce
guests to West Coast IPAs, stouts, and amber ales. Today,

(08:57):
The Backyard Girl is over to over one hundred different
beers with an amazing taple with everything from classic beer
styles that respect tradition to radically experimental fruited sours, hazy IPAs,
and barrel age doubts. And yes, they have your favorite
mass produced lightloggers too. Located on the corner of Weston
Jones Road, head out on Highway to ninety or go
online to the Backyard Girl dot com and be sure

(09:19):
to download the The Backyard Girl app on your phone
to make online ordering from your device even easier. The
craft Beer Bar is a pioneer for the craft beer revolution,
and the Backyard Girl is the craft beer bar you
need to check out in Houston.

Speaker 1 (09:33):
Cheers. So we're back, Yeah we are.

Speaker 4 (09:43):
We're just rolling, I know, I know. And sometimes there's
like this little delay on the on the bump music
and where it doesn't hit our headphones. And James is
over there and he's smiling and rocking, and meanwhile we're
just sitting here and I love it.

Speaker 1 (09:59):
Yacht Rock documentary that's coming out.

Speaker 4 (10:01):
Yeah there you go.

Speaker 1 (10:04):
Uh back? No, what I miss?

Speaker 4 (10:10):
Oh you? Well, apparently you. Greg. I'm third Mike here
at the Beer Logic World headquarters and Drinking Imporium. Greg Hall,
a Virtue Cider and formerly a Goose Island brewing company,
is going to be missing out on the yacht Rock documentary.

Speaker 1 (10:29):
Not a fan, he won't be the only one.

Speaker 4 (10:32):
I hate you right now.

Speaker 1 (10:34):
I hate I mean, I can appreciate it. It's just
not my thing, but I know how much you enjoy it, Chad.
So every now and then I'll spring in, sprinkle in
some yacht rock, uh, you know, to keep you happy.

Speaker 4 (10:44):
But appreciate that.

Speaker 1 (10:46):
Welcome back to What's on Tabrito got an action packed show.
I didn't get a chance to get into the beer
that I brought to the table, just because you guys
were really dressing up that beer. The salute or a
mothsider the sider. Yeah, my mouth is watering over here. Meanwhile,
I do want to just kind of reset the beer
and thank you to our friends over the backyard Grill

(11:06):
for bringing you brought to the table. But the founders
all day, I PA. And there's a reason why I
bring this beer just this time of year, because finally
the temperatures are a lot cooler outside, so I can
finally get out there and enjoy grilling. And I have
my offset. You know that I'm smoking turkey and brisket
and ribs and so forth. And I get out there
really early and around seven am. And I want a

(11:29):
beer that I can consume all day, but I want
a beer with that with a flavor. And so one
of my go to is just for I don't know
how it happened, but I just drink all day. I
PA pretty much all day because I can.

Speaker 4 (11:40):
I mean, it's I mean, the instructions are right on
the can.

Speaker 3 (11:43):
Yeah, it's a great beer.

Speaker 1 (11:45):
Yeah, it's a good beer. I mean is it a
session ipa or is it a palelel? I mean you
can argue about that.

Speaker 4 (11:49):
Oh yeah, that fight, let's do. Let's let's resurrect that
we have. We don't have enough division in this country.
Let's go ahead and bring that up. So is there
such a thing as a session I or is it
just a glorified pale all?

Speaker 1 (12:03):
I mean it depends on you ask. But at four
point seven percent i'lcohol by volume. Let me go ahead
and take a swig of this from my Samulaw's Boston
logger glass.

Speaker 4 (12:12):
Was really ready. Pay attention, it was really Eames. Go ahead,
you got this amazing palate.

Speaker 1 (12:17):
Well it really it really opened up during the break.
So let me go and take a swig of this.

Speaker 4 (12:21):
All right, Listen carefully, folks, Listen to the detail.

Speaker 1 (12:24):
H m hmm. See when I drink this, I instantly
think to myself, this is a beer that lets you
have it all day long. It's like it's just refreshing,
deliciously flavorful, easy drinking and high quality.

Speaker 4 (12:37):
Man, they should write that on the camp. That's two
weeks in a row. I got him to spit beer, folks. Yes,
I got him to spit beer. That was so well,
said James. I don't know how. I mean you should
write for Hallmark. The way you describe it.

Speaker 1 (12:52):
Just the perfect beer for anyone looking to make an
ordinary extraordinary in the good times. Great. I'm just putting
that out there, all.

Speaker 3 (12:58):
Right, what's canoe mentioned?

Speaker 4 (13:03):
Did they mention the canoe?

Speaker 1 (13:06):
Come on, James, No that they didn't rebrand the packaging
earlier this year we talked about on the show. But yeah,
and I've tasting crystal. I'm taking Crystal Cascade Amarillo Simco
on there.

Speaker 4 (13:17):
Oh look at that. Yeah, he has a very refined palate.
He can pick up those notes.

Speaker 1 (13:21):
Yeah, it's refreshing citrus, floral, tropical fruit notes with the
moderate bitterness and crisp, clean finish.

Speaker 4 (13:27):
I can start putting. I'm gonna put a moretorium on this.
Nobody's allowed to describe a beer as tropical anymore on
this show. No, I don't care if it's a tropical I.

Speaker 1 (13:36):
P a that you just opened the scorecard right here.

Speaker 4 (13:40):
That is an overused description, and next year will say
multi backbone.

Speaker 1 (13:44):
Yeah it does have a nice No, it doesn't really
have a multi bit.

Speaker 4 (13:47):
I'm gonna slap you right there.

Speaker 1 (13:49):
No, but this is kind of my go to beer
when I'm grilling all day, smoking some meats, and I'll
throw a Loan Star in there every now and then
just to kind of cleanse the palate a little bit.
But that's what I brought.

Speaker 4 (13:59):
The table one star or a Hulkgan beer.

Speaker 1 (14:02):
Noah, I want to bring the hull coking beer the
loan stop for sure.

Speaker 4 (14:04):
All right, So real quick, I know we got to
get to the fun fact of the week, and I
know we want to reset this sight or that we
just had the salute from Virtue.

Speaker 1 (14:12):
But beer in my nose.

Speaker 4 (14:15):
On on third mic over here, Greg Hall, who is
the founder owner of Virtue Cider. If you're not familiar
with it, absolutely beautiful, beautiful destination place to go check out.
I know a lot of people like to hit up
West Michigan for all the breweries, but you've got to
check this place out. But the man presses apples and

(14:35):
then lets mother nature do its thing, and then he
adds in some he's an artist as well, and he's
got great people working over there, and we're gonna we're
gonna be talking to him more about Virtue Cier and
also about some beers that we brought. But again this
particular one, the.

Speaker 3 (14:51):
Salute Salute, this is this is made for toasting the holidays.
So you can you can see on the on the
glass you've got a a nice, nice hand with a
looks like an old style, not an old style.

Speaker 4 (15:06):
Old world classic champagne. Yeah, old world Yeah. And you
said heritage apples.

Speaker 3 (15:11):
Yeah, heritage apples, a little bit of high tannin fruit
from grown in Michigan, from the UK originally. But I
think on the nose you get not so much fresh apple,
but ripe apple. You get a little bit of wood
because this is blended stainless cider, and then also stuff
that's been aged in French oak.

Speaker 4 (15:33):
It's art. It is art and class.

Speaker 3 (15:36):
Yeah, so we we do that and then blended together
and blended always by taste, not by percentages or anything.

Speaker 4 (15:44):
I love it.

Speaker 3 (15:45):
And then it's got a little bit of tannin in
the end and good acid which makes it really food friendly.
So when you're thinking holidays, you know, you break out
the oysters or something, and this is a great way
to start your meal with and.

Speaker 4 (16:01):
It's a great way to kick off the show too.

Speaker 3 (16:03):
Yes, we're the oysters.

Speaker 4 (16:05):
I love it. Sorry, I I fire the caterer.

Speaker 3 (16:11):
All right.

Speaker 4 (16:11):
Meanwhile, let's drop some knowledge bombs now.

Speaker 2 (16:14):
The official What's on Tap Radio Fun Fact of the week,
brought to you by Who's Ever checked?

Speaker 4 (16:19):
Cleared?

Speaker 3 (16:20):
This week?

Speaker 1 (16:20):
The holidays? Man, I really hope there's a check in
the mailbox. We need it.

Speaker 4 (16:23):
Yeah, I know it's that time. It's time to renew
the sponsorships, isn't it? All right everybody, let's go ahead
and do that. All right, this is your official What's
on Tap Radio Fun Fact of the week, brought to
you by all Right, moving on, thank you very much.

Speaker 6 (16:37):
Uh.

Speaker 4 (16:37):
I just wanted to talk about geese and goats. Oh yeah,
I know, can they get along?

Speaker 1 (16:45):
I kind of figure out where you're going with this.

Speaker 4 (16:47):
I know, what does it have to do with beer?
I knew you were thinking about that now when I
said geese? You know, geese goose? What is the geese? Goose?
Geese is no goose? Goose Goose is a beer right
go o s e? No, that's goes. That's German.

Speaker 1 (17:01):
I no, oh wrong, goose.

Speaker 4 (17:06):
I just snorted. He just made me snort. You're an idiot.
And then there's Goose beer, which is Belgian, which is
a blend of young and old and uh middle age.
I think I think it's all three young old, middle
age Lambicks. Yes, Islamic beers, and that's that's Goose, but

(17:26):
not Goose. In fact, we're talking about Goose Goose Island
Brewery in Chicago, Illinois, founded by the father of the
man who's sitting across from me right now, one John Hall.
And uh, while they yeah, while there, they had a
they had a celebrity working for them who was raised

(17:47):
no less in Grand Rapids, Michigan. I don't know if
you knew that, but she was raised in Grand Rapids, Michigan.
And your official WATS on Tap Radio fun fact of
the week is celebrities working in breweries. Well, they're Goose
Island Brewery. There was one particular celebrity you might be
familiar with, and that would be and I'm gonna toss
it right over to the man.

Speaker 3 (18:09):
That would be a hostess who was a theater major
at De Paul and her name was Jillian Anderson.

Speaker 4 (18:16):
Also known as Scully agent Scully from the X Files,
who worked at Goose Island, and she advanced her career
to appear in every episode every season of The X Files,
where in one particular episode, she was found drinking a
shiner Bach beer and back beer is known for its

(18:36):
traditional goats. So yes, geese and goats do get along.
Is that a stretch for your fun Factor of the week? Yes,
it is, but I had to try and make it
a little more interesting than just saying that Gillian Anderson
agent Scully worked at Goose Island Brewery as a part
time job, hanging her way through college. If I remember correctly,
at De Paul, she.

Speaker 3 (18:56):
Was a theater major. At To Paul, we had several
people from the theater to park back back in those
days in the late eighties, early nineties.

Speaker 4 (19:05):
All right, and you even named a beer after the
Gillian beer. All right, that is your official What's on
Tap Radio fun fact of the week. And if you
want to be the sponsor of that and bring that
to us next week, hey, you know what, Well, we'll
hold the check until the new year if we have to.
But anyway, hope you enjoyed that. One more coming up
here on What's on Tap Radio, including we're gonna be
talking about airport beer prices and much much more, much more.

(19:27):
What's on tap Radio when we come back.

Speaker 2 (19:30):
Today, we are heroes. Heroes who rescued some beer that
was trapped in a bottle. This is what's on tap radio.

Speaker 1 (19:58):
All day long, all day long.

Speaker 4 (20:00):
I see what you did? You got the all day
I p.

Speaker 1 (20:07):
A I do Founder's Brewing Company. Really, the only time
of year I drink it is during this time of
year when I'm out smoking. Last week, I was smoking
a turkey and then you know, it was out there
for like, oh six and a half hours, and I
need a beer that I can drink all day without
you know, being stupid later. And uh it's a nice
one and it gives a little flavor and then I

(20:29):
kind of mix it up with a little Lone Star.
But uh yeah, so I have some of my fridge
from you know, this past week.

Speaker 4 (20:36):
So you ever, you ever resurrect the old hop Drops
by the way, welcome back to What's on Tap Radio?

Speaker 1 (20:42):
No you no, you don't.

Speaker 4 (20:45):
You don't do that. So the hop Drops for those
of you knew the show, maybe you don't remember, Uh,
there was a company out of New Jersey that made
these liquid drops, like you know, the little water ads
that you you know, flavored water, and they you squeeze
them in and you just basically buy your cheap beer,
like your Hulk Hogan beer. But if you want Hulk
Hogan stout, Hulk Hogan barrel aged stout, you just open

(21:07):
a little cap and squeeze it in and you got
Hulk Hogan.

Speaker 1 (21:10):
They had a hot they had a hot drop apple flavor.

Speaker 4 (21:12):
They did. They did have an apple. In fact, when
you opened it, just like the bush Light apple, you'd
crack it open and you go apple. Right when you
open a bush, he goes bush.

Speaker 1 (21:23):
You know, between you and I, Chad, don't tell anybody
was not a big fan of the Hot Drop. I
didn't like it.

Speaker 4 (21:29):
I didn't hate it. Yeah, I liked it because it
if you were sitting there and you're just drinking you know,
light beer, light beer, light beer, you know your bush
light bush Light, bush Light, and you're like, I can't
do this anymore.

Speaker 1 (21:44):
But I've never been in I've never been in a
situation where I've been stuck somewhere where it's just mass
produced light loggers, and I'm like, God, I wish I
had an IPA right now. I just hadn't had to happen. No,
I hear you. I but hey, all right, well I
hope that guy made a million dollars.

Speaker 4 (21:58):
That's right. That's our that's our model there. Speaking of
making a million dollars, well, I think he made a
few less than that, but that's okay. He's doing okay,
the guy who invented bourbon barrel aged beer here in
this country. So if you've had a bourbon barrel aged beer,
you can thank the guy who made this. Right here
in my hand, I have a twenty sixteen Bourbon County

(22:19):
Stout from Goose Island. Thanks again to our guest on
third mic, mister Greg Hall. When did you, yes, when
did you? When did you invent? When was your idea
for Bourbon County stout again?

Speaker 3 (22:32):
Or back in the early nineties we were coming up
on our one thousandth batch of beer at the Goose
Island Grouphub, the original Goose Island Group pub. And I'm
sure friend of the show Larry Bell never heard of
him kidding, he's a he does a few IPAs himself.
But the Bellsbury when they did Batch five hundred, Batch

(22:58):
one thousand, Batch fifteen hundred, you know, I think they
keep doing it. They always did a special release. So
we're like, okay, we got to do a special release
for our one thousandth batch because who knows if we'll
ever get you know, to two thousand, let alone like
ten thousand. You know, you switch into another digit once. Ye,
So we want to do some special wanted it to

(23:21):
be a beer that tasted like beer, but also wanted
to be really special. And I got invited to a
beer and bourbon dinner and cigars too, at a place
in lovely South Bend, Indiana. Oh gorgeous, Yeah, mayor Pete,
Mayor Pete. So but I got to sit right next

(23:46):
to Booker now, who is still the master distiller at
Jim Beam, and he was He was very gracious. We
talked a lot about drinking and dogs and uh and
it was the birth of a nation right there. I
love it. And I said, hey, can I get some

(24:07):
barrels from you? And He's like sure, sure. So his
as system was nearby. She got all my information and
then like a month later, I had six barrels show
up at the brewery.

Speaker 4 (24:17):
And there and there and now you know the rest
of the story. But actually there's more things. We're gonna
be talking to Greg about and from that to apples
well Away now he's doing cider Virtue and James Well.

Speaker 1 (24:30):
I know there's gonna be three fans out there listening
to this show that are gonna be happy about this story.
But I had to send to me from a listener's
what's on tab We do at gmail dot com, and
I encourage you guys to send us stories.

Speaker 4 (24:41):
We love it.

Speaker 1 (24:42):
Not not every story we'll get to. We promise we'll
try to do our best. But I did want to
bring this show because I know there's gonna be like,
you know, three or four people out there that are like, yes.
But back in the the year we won't mention it's
it's banned on this on this show. It's between twenty
nineteen and twenty twenty one, the year we all had
to stay home. We don't talk about that year, don't

(25:03):
Boltemore Bush released a crisp apple flavored light logger, and
fans fell in love with the brew and I can't
remember her for the life of me. And I went
back and I looked at all of our you know,
we document everything for data purposes. I don't know if
we ever had the Bush light apple on the show.
I don't remember, so you.

Speaker 4 (25:24):
Know what I mean. You know, I probably had COVID
that day. I was supposed to be writing that down
and I forgot.

Speaker 1 (25:30):
But it's so like crazy until Bush discontinued the production
at twenty twenty two, leaving fans devastated that their favorite
flavored beer was no longer available for purchase. But since then,
Bush has tried to recreate the magic of Bush Apple
with other seasonal flavors. And I think you guys had
Bush Peach, right.

Speaker 4 (25:48):
Yeah, when you open the can, it goes peach.

Speaker 1 (25:51):
Yeah. However, nothing compares to the Apple. Fans constantly asked
the brewery to bring it back. Well, they are hinting
it may be coming back. See yeah, I know. The
three listeners are purping up and.

Speaker 4 (26:01):
Going, wait what what Black Friday? I'm gonna go stand
in line.

Speaker 1 (26:06):
Yeah, come in to Black Friday. Uh. This simple yet
powerful picture they tweeted out of Bush Apple with a caption,
we heard it's National Apple Day. Now. Of course this
story is a few weeks old, so National Apple Day
was a few weeks ago. But now followers are like,
what what what? Because?

Speaker 3 (26:26):
What? What?

Speaker 5 (26:26):
What?

Speaker 3 (26:26):
What?

Speaker 2 (26:27):
What? Boy? Do?

Speaker 1 (26:28):
They blow up all over social media and like rip
from Reddit, I pulled some uh some stuff that they mentioned.
But yeah, you.

Speaker 4 (26:36):
Went ontil you went to the outlaw post.

Speaker 1 (26:38):
I did well. No, no, no, I just I just I
just wanted to see what people were saying on this
on the social media, because that's what we do. But uh,
you know, they were saying, don't play with us. We
might write if you pull our heartstrings only if time
would tell, is true to bush Apples actually coming back
over there, just playing a prank, But this is what
they are saying. But I am saying that apparently if

(27:00):
it does come out on Black Friday, maybe flying off
the shelves. So you might want to line up your
local liquor store at get there at midnight the night before,
just like we used to do Bourbon County.

Speaker 4 (27:10):
Remember wait a minute, hold on, if they're releasing bush
Apple on Black Friday, yeah, it's gonna be the local
liquor store, the local sea store. But they're already open
twenty four hours a day, so you can still use
their bathroom and go inside and get like one of
those hot dogs on a roller and while you're waiting
for bush Apple to show up.

Speaker 1 (27:27):
But here's some social media here's some of what people
said on social media. No one wants peach, we want apple.
Someone said is this a sign? Should be sued for misleading?
One mentioned one mentioned another just bring it back. Another
mentioned don't tease me. Another said, uh, just spit out
my coffee and I wasn't even drinking any Somebody said,

(27:49):
don't play with my feelings like this man. Another said, Bapple,
I love you. One writing, oh my good, I'm good.

Speaker 4 (27:56):
I'm a good, I'm a good, I'm a good.

Speaker 1 (27:58):
Stay calm, don't mess with me. I'm gonna get all
emotional and I'm on my knees. Bring it back. And
one wrote the Lord has answered the Lord.

Speaker 4 (28:10):
The Lord has answered our cup of run. It's over now.

Speaker 1 (28:15):
I like I said, I cannot remember for the life
of me if we had this beer on the show.

Speaker 4 (28:18):
I don't.

Speaker 1 (28:20):
But anyways, people are going crazy on social media after
bush Light teased that they're bringing about the bush Light Apple.
So again, those three listeners that are listening to the
show going, Hey, that's me, man, that's me. There you go,
You're welcome.

Speaker 4 (28:35):
Yeah, there you go. And it's being a black Friday.
I believe it's Goose Island Bourbon County style is traditionally released.

Speaker 3 (28:42):
That's right on Black Friday.

Speaker 4 (28:44):
All right, so you know, I want to thank you
for bringing that twenty sixteen and sharing it. Hanging out
on third Mike greg Hall of the Goose Island famed them.
I'm gonna call it that. Is that a real word?

Speaker 3 (28:55):
I don't know. Don't go ahead, We're.

Speaker 4 (28:57):
Going with it. Say it with confidence. And then also,
Virtue Site are here in Fennville, Michigan. So we're talking apples,
We've got cider, we're talking barrel aged beers. We've got
all that going on. And hey, before we jump to break,
James says, hey, make sure you got a sports story
in your back pocket. I got a sports story in
my back pocket. I gotta I gotta throw this in

(29:18):
here in this one here comes to you from which
football team. I know this is gonna be this is
gonna be so biased. But which football team has the
best fan base anywhere? Buffalo?

Speaker 3 (29:29):
Buffalo?

Speaker 4 (29:30):
Yeah, Buffalo where that part of the Bill's Mafia where
they are known for breaking tables and chugging beer, or
chugging beer and breaking tables. And there is a man
who did a TikTok video of him and his baby
in the delivery room, the kids all wrapped up in
Bill's gear, and he did a beer baptism for the

(29:54):
Bill's Mafia, where he said, may your le bats always
be cold, and took the kid and very slowly lowered
him onto a table which was destroyed. It was a
little styrofoam table, and crushed him right through and baptized
him into the Bills Mafia in the name of le
bats always being cold for you. And well, if you're

(30:17):
in Buffalo, it will be all right. There's your sports
story coming out of Buffalo, where they drink more labats
than anyone else.

Speaker 1 (30:23):
All right, we got to take a break that. It's
a funny video. See if we can get that posted
on social But we're gonna talk about tap rooms. What's
a big red flag when it comes to tap room
And there's this guy speaking of TikTok who's trying to
get a certain brewery to add on gatory style twist cats.
We'll tell you about that also, so much more as
plus be a Greg Hall hanging out with us, We've
got plenty to talk about. We'll be right back.

Speaker 2 (30:43):
Beer has hops. Hops are plants. Plants make salad. So
beer is salad. Yeah, what's on Taparadio?

Speaker 4 (30:53):
James and Chad talking about beer?

Speaker 5 (31:13):
All right?

Speaker 1 (31:13):
I got some stories here. I'm looking up the one sheet.
Welcome back to What's on Tap Radio? Trigging this all day.
IPA almost out of it though. This is my grillin beer.
All right, I got a We're hanging out with Greg Hall,
pretty cool.

Speaker 4 (31:33):
Yeah, hanging out on third mic. And he just ran,
I gotta tell you, okay, you can't see this radio
just brought out in celebration, you know, Black Friday's coming up.
So he brought out a twenty sixteen Bourbon County stout
and he just opens up as cooler and just randomly
grabs a hold of a King Henry Barley wine from
Goose Island. And this one here is the We'll just

(31:57):
go ahead, tell everybody what you pulled out there with that.
We're gonna open this point in time.

Speaker 3 (32:01):
I hope.

Speaker 4 (32:01):
So what is that one?

Speaker 3 (32:03):
This is the original Bourbon County rare that was in
the Pappy van Wink called twenty three.

Speaker 4 (32:08):
That's the original. Stop okay, all right, all right, James,
all right.

Speaker 3 (32:12):
And then after we emptied him, we made a big
barley wine and put the barley wine in those barrels,
and that was King Henry.

Speaker 4 (32:19):
We are going to be talking about some rare beers
coming up, like Bush Apple, Bourbon bearrel Age, Hulk Hogan beer.
Oh wait, oh wait, no, no, no, that's not a
real thing. All right, hang out your local convenience store
for those You're not going to find this here. I
don't believe that there's a bottle of rare sitting in
studio with me right now. I'm I'm I'm that that

(32:40):
really is happening. But we're hanging out with Greg Hall,
the creator of Bourbon Baryl beer. Here in the world.
I'm just gonna say, the world. So if you're enjoying
Bourbon bearrel Age beer, well you know Bourbon County Stout
was the original, and uh yeah, we've got that here
and so and now he he's making he's pressing apples

(33:02):
and making amazing sider and also employing my daughter I was.
I'm just saying, she always worked two summers here. It's
been fantastic. But just down the road from Harbor Light Bill.
By the way, no, we did not fire Harbor Light Bill.
He is over in the corner. He is hanging out here.
He's in the background. He's helping us as a stunt
beer liver week. Hold, he's got his hand up. Can

(33:24):
I speak now? He's still all right, Now, that's enough
out of you. Just go back to the corner. Be quiet.

Speaker 1 (33:29):
But I was in the bullpen this week.

Speaker 4 (33:31):
Yeah he is. We've got some pretty cool things. And
speaking of cool things, we got great stories. I want
to thank our friends at Superior Pest Control of West
Michigan for loading up the inbox and saying like it's
this stuff. But speaking of stories, didn't you say you
had I think Greg Hall do have it.

Speaker 1 (33:46):
I do have a Greg Hall story. And I can't
remember for the life of me what year this was,
but we're at the Great American Beer Festival, and this
when I was an up and coming journalist and I
was trying to get my name out there, and so
I was bright eyed, and I had my recorder at
all times, and I'll just still an upcoming journalist and so.

Speaker 4 (34:10):
I love that.

Speaker 1 (34:12):
James.

Speaker 4 (34:12):
I'm sorry I did not set him up, but that
was beautiful.

Speaker 1 (34:15):
But we're we're walking out, and this was an afternoon,
so I'm guessing this is probably Saturday. Afternoon, and I
don't remember what street where our downtown Denver, by the
Convention Center. Maybe it was Blake Street, I'm not exactly sure.
But we're walking up and I forget who else with,
but there's Greg Hall standing on the corner waiting across,
waiting for the traffic to pass so he can walk,

(34:36):
and he's with a few other people, and somebody else
with was like, hey, do you know who that is
right there? And I'm like, no, I don't. He's like,
that's Greg Hall of Goose Island. He's the one who
came out Bourbon County. And I was like really, He's
like yeah. I was like, yeah, I've heard that name.
And he's like, yeah, that's him. You got to go
interview him. And I was like, oh, I don't know, man,
and he's like, dude, just They're like, just go introduce
yourself to him. Just hey, just tell him who you are.

Speaker 4 (34:58):
You're a blogger.

Speaker 1 (34:59):
And I'm like oh, And I didn't do it. I
was like, hey, oh, we got to go this way, guys.
I chickened out. I chickened out. I didn't. I didn't tonight, Yeah,
there you go. Because I didn't want to. I didn't
want to go up to him and go, hey, I'm
James Simpson or I was like, hey, I'm James Simpson.
I'm a blogger. Here's my card, and he's like, who
are you? Man, Like, get away shoe.

Speaker 4 (35:21):
Damn kid, go home and work on your high school project.
I mean cause, I mean, let's just be honest. You
do have a baby face. You're five foot four.

Speaker 1 (35:29):
I mean, I was probably all of like twelve at
the time when it happened.

Speaker 4 (35:33):
Weighing one hundred and twenty pounds. Like, oh, sir, allowed
to talk to you about your beer.

Speaker 1 (35:38):
Sorry to bother you, sir, but I'm a young journalist
and if you know, if you can give me a
two minutes, save your time.

Speaker 4 (35:46):
So again we mentioned Superior Pest Control, West Michigan. I'm
gonna post some pictures from rare beer day at Goose
Island that Superior Pest Control invited me to join them
out there, and uh, Fred from superi Pest Control. He
we were there and we had a beer in our hand,
and he says, hey, I got to use the restroom
real quick. And I'm standing there and I look right
in front of me and I was like, you gotta

(36:07):
be kidding me. I walk up, I said, sir, I said,
either you're Greg Hall or you're his twin brother. He's like, no,
I'm Greg, Like and I'm yeah. We're standing right by
the porta potties. I'm like, all right, yeah, all right, cool.
We've had a few sighters before. But we we just
we both went over to Chicago and there we were.

Speaker 1 (36:27):
So I didn't have any liquid courage in me when
I saw him. I was still early today and I
was just you know.

Speaker 4 (36:32):
That and the fact that you drink so much water.

Speaker 1 (36:35):
That too, that too, yeah, but uh yeah, I didn't
have the courage enough to go and introduce myself to him,
and you know, so here we are, though, here we are, hey,
speaking of Black Friday coming up this week, this is
the time. Well, I don't know, really do people do
that anymore? Do they really stand in line for I
know they still do it for bourbons and so forth,
but I don't really know if they do it for beer.
But I remember once upon a time Goose Island, when

(36:57):
especially when Goose Island started doing distribution here in Houston,
it was a big deal come Black Friday, when they
had the release of Bourbon County and people would line
up at you know, Specs, Wind Spirits and Finer Foods
used to be a sponsor of ours back in the day.
But do we do a name drove for Nah? I
know us, but I mean it was a long running

(37:19):
sponsor of ours and it ended well.

Speaker 4 (37:21):
But yeah, they were a great spot.

Speaker 1 (37:22):
They were great. They were you know, we had good
times with them. But then they used to have this
release of Bourbon County. They would open like seven am
and people would line up and I remember they they
kind of made a big deal of it and they
were able to have donuts and stuff in the morning
and hot cocoa or coffee for those wedding in line.
But I didn't know this. Thanks to our friends over
Superior Pest Control for sending this our way. I am

(37:43):
glad that they send this to us because I may
want to get on this. Who knew that there's a
new beer that people need to put on their wish list? Now?
It used to be once a week that there was
exciting one off beer releases and fans were rushing into
brewers and stores and that until the Hayes craze took
over and people got bored of it pretty much. But

(38:07):
before the Hayes craze, there was the Bourbon County stout madness.

Speaker 4 (38:11):
Oh yeah.

Speaker 1 (38:12):
But then came the plandemic and then the rise of
Seltzer loving zoomers came around and it seemed to be
oh yeah, and it seemed to be the end of
anyone giving a damn about rare or beer releases.

Speaker 4 (38:24):
It's weird, so weird.

Speaker 1 (38:26):
But I remember we were talking about, you know, the
claw and all that for the longest time. Thank God,
well that those days are long over.

Speaker 4 (38:31):
But I remember, but real quick, I remember when when
Session IPA's first came out and they last. They were
hot for like six weeks and then they disappeared another
hot again.

Speaker 1 (38:39):
Yeah, but again it was just a palol. But that's
what I'm drinking right now in Session all day, I PA.
But is it just a pale We don't know. But
it's still good. U. But late September, social media went
nuts when a tease came out that Kirkland signature, which
is at a Costco, released a bourbon barreled age beer

(39:02):
for ninety nine and it took the internet by storm,
and so.

Speaker 4 (39:07):
Ninety nine Costco Kirkland bourbon barrel.

Speaker 1 (39:10):
Age stout right, and this is not the only beer
that they do. I did not know. I didn't know
any of this.

Speaker 4 (39:16):
Now.

Speaker 1 (39:16):
I'm not really a big Costco shopper. I usually shop
at Sam's, but we do got a Costco every now
and then because I like it when I walk in
and I woke from Costco, I love you.

Speaker 3 (39:24):
Uh.

Speaker 1 (39:24):
But yeah, they have a pale ale of hef Bizen,
an amber ale, a German logger, and some other unique styles.
They have a it looks like Gordon Bursch Brewco. I
don't know. I guess that's who Bruice is. Okay, that's
what it is. It's initially brewed by California's.

Speaker 4 (39:42):
Gordon Gordon Beers.

Speaker 3 (39:43):
Gordon Beer, Is that what it is? Okay?

Speaker 4 (39:45):
Yeah. By the way, they are the same ones that
made them change the name of Gordon Beer to oh
my goodness, uh Oscar Blues change Gordon to good Night.

Speaker 1 (39:57):
That's right, okay, See it all comes around. I have
a lot of beer since. But now the internet is
going nuts for this ten dollars imperial stout that's being
released and they're not exactly saying when, but I'm taking
a guess. It's probably gonna be released this week, but
you know, don't quote me on that because we don't
have an official press release, but they've been teasing it.

Speaker 4 (40:16):
It is gonna be the funniest thing of beer people
line up at Costco on Black Friday instead of their
favorite beer story.

Speaker 1 (40:24):
A barreled age Carkland signature beer. But Chad's been saiding
he's been trying to go to Costco, trying to get
his hands on and they haven't had it, which makes
me think they might be releasing it. So that is
a little teaser what to keep your eye out for
Black Friday in the upcoming holiday season. But coming up
and nowur number two, we still got a lot to
get to. We got hold of my beer and watched
this and we're gonna talk about tap rooms. What's the

(40:45):
red flag of a bad tap room? All this is
so much more hang with this and plus more of
a grey call. We'll be right back.

Speaker 2 (40:51):
Yeah, we drink water, but it has to be filtered
through a brewery first. You've got What's on Tap Radio?

Speaker 1 (41:11):
All right, welcome to our number two What's on Tap
Radio Number fear. If you ever missed an ounce of
the show, the podcast is available at every podcast platform
for free, anywhere podcasts are found, I'm telling you, and
if you subscribe to or go to a certain podcast platform,
search up What's on Tap Radio hip, subscribe whenever it's uploaded,

(41:34):
go sit straight to your device. And what I encourage
you guys to do is give us a rating, give
us some feedback. And right now we're sitting at a
five star rating, so I appreciate those that are going
in give us a rating. But if you want all right,
I know I appreciate that five star rating. I feel
pretty good about that. And then if you want to
get ahold of the show, and number of ways do so.
What's on tap at gmail dot com where I've had

(41:56):
many people flutter our inbox with stories not only as
superior pest control sitting us stories, but you guys are
as well, like this bush Apple story that we got
to in the first hour, some us sent to us,
but yeah, send us stories beer to try, and don't
forget to follow us on all of our social What's
on Tap Radio It's at Facebook, x, Instagram, TikTok, all

(42:17):
the major social media platforms. But in the first hour
last break we were talking about the bourbon Stout Madness,
the Bourbon County Stouts, Chad and hanging out with Greg Hall.
We got Harblay Bill in the corner hanging out too,
resting that arm for next week. It's got a big, big,

(42:37):
big game to pitching. But we were talking about this.
I didn't know that Costco put out signature beers, but
apparently they have been teasing this Kirkland signature bourbon stout
that people are just going all over social media and
going crazy about. But apparently it comes in a bomber.
It's a burld Age Imperial stout with a subtle white label.

(42:59):
That's package in a class I see, white box.

Speaker 4 (43:02):
Classy, glassy. It's not like when you put premium on
the bottle and it means nothing.

Speaker 1 (43:08):
I'm not gonna knock it. I'm not going to knock it.
I mean for ten bucks, that's not a bad price.

Speaker 4 (43:14):
I want my hands on this beer. I absolutely want
to try the Kirkland barrel aged.

Speaker 1 (43:22):
I don't know, I don't have any.

Speaker 4 (43:23):
I'm so having a hard time saying that because I
buy a lot of Kirkland products, because I'm a member
of Costco and I do a lot of tailgating, Yeah,
that's right, that's right. I want to save money where
the M stands for value. And you know that's what
I'm talking about. I I don't know, I don't know.

(43:43):
I'm sure it's gonna be fine. It'll be it'll be
a fine beer. I don't know it'll be a premium beer.
But yeah, we'll tell. I'm so old now, hope that
there's gonna be a Hulk Hogan they did. Wow, Greg on.

Speaker 3 (44:00):
I have the Internet on my phone.

Speaker 4 (44:02):
Oh no, dude, Okay, folks, pay attention here. On third
Mike greg Hall, Virtue Cider, founder of a Bourbon County
stout and part of the family that found Gooseland Brewery.
And now he's telling us that just Shoots Brewery made
the Kirkland beer because he also discovered that the Internet

(44:22):
is now available on your phone.

Speaker 1 (44:25):
Wow, that's that. It's gonna be a good beer.

Speaker 4 (44:28):
Then it's gotta be. Yeah, and and his Google finger
is not broken. I love this. This is great.

Speaker 1 (44:33):
All right. I'm gonna get my Honey Glaze ham and
my Urban County beer from.

Speaker 3 (44:38):
The regular one. The abyss is that what it is?

Speaker 1 (44:42):
I like abyss. That's a good one. Yeah, that's a
great beer.

Speaker 4 (44:46):
All right, I'm a spotlight of criminal.

Speaker 3 (44:50):
Another class Vite eight brewery.

Speaker 1 (44:51):
Oh look there's so much knowledge we we're dropping right now.

Speaker 4 (44:54):
I love it.

Speaker 2 (44:55):
All right, hold my beer and watch this brought to
you by the Ring mald Up ten Hacen and sure
it's group where they'll cover you for just about everything
except this.

Speaker 1 (45:05):
You guys, big golfers, You guys, guys go out to the.

Speaker 4 (45:08):
Yell harrolight bills in the course like pick me, pick me,
I'll be in your foursome. Yet, Greg, did you golf
at all?

Speaker 1 (45:16):
No?

Speaker 4 (45:16):
All right, so Greg and I will sit at the
we'll sit at the nineteenth hole and we'll be drinking
waiting for you all to finish up. Or we'll drive
the golf cart.

Speaker 1 (45:23):
But go ahead. So this is actually pretty rude behavior
for a Canadian. But at forty three year old golfer
in British Columbia got arrested for smashing his driver over
another guy's head. And it happened at the Burnaby Mountain
golf course near Vancouver. Has happened back in October, and
the video just actually came out. It sounds like the

(45:43):
victim or someone he was with Hitt into the group
in front of them, because you can hear the victims
say it was a mistake. But the guy immediately cracks
him over the head with a driver, hits him so
hard the club had snapped off and the guy he
had went down and started rolling around on the ground
holding his head, but luckily he wasn't seriously hurt. His
friends obviously freaked out, but didn't retaliate. The guy filming

(46:07):
stayed very calm, very Canadian about him, but he said
we can escalate this.

Speaker 4 (46:13):
Ah, did you say very Canadian of him?

Speaker 1 (46:16):
Yeah? Canadian?

Speaker 4 (46:17):
Okay, all right, all right, well let me But.

Speaker 1 (46:20):
The cops showed up and arrest of the guy and
they described him as very intoxicated because they found a
cooler full of empty beer cans. So it doesn't say
actually what hole it was that they were on, or
what kind of beer it was, But I'm.

Speaker 4 (46:33):
Saying lazy journalism. Lazy journalism. If you don't know a
hole or what beer, come on, it was freedom, beer, free, freedom,
that's right, That's what happens when you drink a premium
American light logger in Canadia.

Speaker 1 (46:50):
But it sounds like this guy is facing a lot
of charges for assault with a weapon. He's being faced
with a weapon. Yeah, golf, if there's a weapon, yeah.

Speaker 4 (47:02):
I would have thought assault with the sporting good.

Speaker 1 (47:04):
But okay, well, imagine you're hanging out, you're playing golf
with your friends, and all of a sudden, your friend just.

Speaker 3 (47:09):
So, golf club means two things. It's the actual club
you go to, right, and then oh the device that
you hit the ball.

Speaker 4 (47:16):
Wow, look at that double entendre right there. Yeah, yeah,
he's a golf club. He was at the golf club
club which city?

Speaker 3 (47:21):
Hit him with the entire place or just a stick?

Speaker 4 (47:24):
That's right, hit him with a bar and the.

Speaker 1 (47:26):
Yeah he actually did drop a night club on him.

Speaker 4 (47:28):
Yeah, that's it. Here's the pro shop in the head boom.

Speaker 1 (47:32):
So you're hold my beer and watching this week brother
centivitro friends or a renal taking insurance group. A drunk
golfer smashes driver over a guy's head, and I'm guessing
the bat if it's in Canada, but I don't know,
doesn't say, doesn't say.

Speaker 4 (47:46):
Well, Actually, when I was doing the fun fact that
I was talking about Goose and Goose Island everything else,
and somebody posted on Reddit asked the question do Canadian
Geese drink Canadian beer? I'm like, this is the tumbest
thing on Reddit. And trust me, if the comments were
worth anything, I would have shared it and made it

(48:08):
a rip from Reddit. But unfortunately the question was the
best thing.

Speaker 1 (48:12):
It sounds like the victim or someone he was with,
actually hit a ball into a group that was in
front of them, and that's what escalated it.

Speaker 4 (48:18):
Okay, there it is.

Speaker 1 (48:19):
Yeah, what happened now happened either out there weren't going
fast enough. All right, that's your hold my beer and
watched this still to come. I still come. We gonna
talk about red flags when it comes to breweries. Let's talk.
I was zimpic, and there's this guy on TikTok who's
trying to get a brewery to add Gatorade style twist
caps to their to the cans. All this is so
much more. Hang with us, We'll be right back.

Speaker 2 (48:39):
Okay, we will buy no more beer until we drink
all the beer we have at home, we said, and
then we laugh and laughed and laughed. All right, cut
it out. This is what's on tap Radio. Back to
James and Chad.

Speaker 1 (49:10):
All right, welcome back. What's on tap Radio? Good Man,
still so much to get to.

Speaker 3 (49:15):
Well, that's great music, just for you, just for.

Speaker 1 (49:19):
Your great Hall.

Speaker 4 (49:21):
He's groovy.

Speaker 1 (49:25):
Got a special guest in studio. Man, it's very exciting.
One great Hall who was once very intimidated to go
and talk to when I was a young and upcoming journalist.
This is last year and uh yeah, and behold here
he is a studio.

Speaker 4 (49:40):
I know he's hanging out and you're gonna we're gonna
have a fine conversation and then coming up here in
just a few minutes. But before we do, I want
to go ahead and thank him again for bringing some
very special release beers, the things that you just can't
find at your local costco. It's not this one is
a little different. H Would you kindly tell everybody what

(50:02):
you just poured into our glass? Yeah.

Speaker 3 (50:04):
So back in two thousand, well throughout the early two thousands,
I would ask my friend Julian if he would get
me some of his barrels. And Julian's Julian van Winkle
the third, and the barrels were Pappy barrels.

Speaker 4 (50:23):
Oh Pappy van Wink Oh oh okay.

Speaker 3 (50:25):
Just so every every year I'd see him at Whiskey Fest.
And he'd be like, yeah, I think they're committed. But
then one year finally he's like, okay, I saved him
for you. How many do you want? I'm like, I
want all of them. However many you got, he said, okay,
but they're going to cost you know, instead of the
usual one hundred, they're going to cost two hundred dollars

(50:46):
for Pappy van Wink called twenty three year old barrels.
And they're empty, and they're empty, yes, well mostly empty.
So we got the we got the barrels. We made
our Bourbon Country stout original and put it in the
Pappy barrels, and instead of aging him for a year,
we aged him for two full years. So my director

(51:07):
of ops back then, guy named Mark Camerouskis, gave me
crap for number one, paying twice as much as the
market price for barrels, and then number two making him
save them in a corner for two full years.

Speaker 4 (51:21):
He's over there, he's like, we're losing, like what just happened?

Speaker 3 (51:26):
So we then released it. We called it Bourbon County
Rare because it was kind of like this is gonna
be We're not gonna be able to do this again.

Speaker 4 (51:34):
And The bottle that's in front of us is the.

Speaker 3 (51:37):
So we numbered all the bottles because we weren't going
to make that many. And I was fortunate enough to
get case one that had bottles one through twelve in it.
And this is this is bottle number two.

Speaker 4 (51:51):
Bottle number two of the twenty ten Rare.

Speaker 3 (51:55):
It was actually bottled fourteen years ago today.

Speaker 4 (51:59):
Amazing. Thank you so much for sharing and ABV on
this is I don't know, it's high all right. I
want to thank Superior Pest Control of West Michigan again
for inviting me out to this year's Rare Beer Day.
And while Greg is looking that up, I'm sure that
this is an expensive bottle of beer, James, how expensive

(52:20):
are bottles of beer at? Say you're while you're traveling this.

Speaker 1 (52:25):
Year, Well, that's the thing is. You know people are
gonna be hitting the airports this season holiday season, go
out and traveling. And you know, one of the great
things is despite what time you get to the airport,
it's always a good time to get a beer. Right.
It's either seven in the morning or it's three in the afternoon,
whatever it is, because you're on vacation time. But anyone

(52:45):
who's visited in an airport bar knows that drinks at the
airport are very very expensive. But despite the cost, a
pre flight drink might be worth it if you're nervous
or on board waiting for your flight. Although you know,
we have spoken about people are behaving during the whole pandemic,
people were really getting out of control that were getting
kicked off the airlines, but we've reported that people were

(53:07):
behaving themselves. I don't know if they're just not drinking
as much, but I want to give you guys a
nice nod saying thanks for behaving yourselves, because now they
are bringing down the price of beverages at airports. So
knowing that many passengers enjoy an adult beverage before they fly,
the team at finance Buzz collected price data at a

(53:27):
regular sized domestic microbrew beers also known as craft brewis.
But they also looked at Budweiser and Cores Miller at
fifty busiest airports and discover which airports serve beer at
the most inflated prices. So let's look at the price here.
The average price of before a beer across America's fifty
busiest airports is eight dollars and ninety seven cents.

Speaker 4 (53:51):
It sounds about right.

Speaker 1 (53:52):
That's about twenty one percent increase from twenty twenty three.

Speaker 4 (53:56):
That still sounds about right.

Speaker 1 (53:58):
Ligordia, New York City, has the most expensive beverage of
beer prices than any other US airport. They're regular domestic beer,
costing about thirteen dollars and eighty three cents in LaGuardia
and LaGuardia yep. Salt Lake City SLC has the least
expensive average beer price than any major US airport, with
six dollars and forty cents.

Speaker 4 (54:19):
It's because it's only probably like five percent alcohol by volume,
because I think that's all they're legally allowed to sell.

Speaker 1 (54:25):
Pretty much. And the three airport servicing New York City,
which LGA, JFK, and EWR, are among the ten most
expensive airports for beer, and the average cost of beer
across in America's fifty busiest airports. Like I said, eight
dollars and ninety seven cents. So, however, travelers should plan
to shell out about ten dollars if they want to

(54:45):
brew for any of the ten most expensive airports in
the country. That means that beer costs about a full
dollar more than any national average at every single one
of these airports. So just know that some airports that
you're gonna pay a little more, and then you'll be
surprised that there are some airports they're not as expensive.
But that's one of my favorite things, you know, going
to a airport, especially an airport that has a brewery

(55:07):
in it, like Denver has a what two breweries there
in the airport in the airport, Yeah.

Speaker 3 (55:12):
Yeah, I have tasting rooms maybe yeah.

Speaker 1 (55:15):
Yeah, we'll tasting breweries, but tasting rooms, yeah, maybe something
is represented through yeah, right, But which is interesting notable
is something to mention that two cities with reputations of
party destinations, New Orleans, Louisiana aka the Big Easy comes
in fourth. The most affordable airport price was seven dollars
and thirty one cents.

Speaker 4 (55:35):
They want you drinking in that town?

Speaker 1 (55:36):
Well yeah, well you're coming in with your bachelor party,
bachelorette parties, you know you're heading there or in Nashville,
Tennessee is eighth at seven dollars and fifty one cents.
So if you're going out to traveling this holiday season,
just know that there's some airports out there that are
selling some very expensive beer and on the other side,
there are some that's selling some cheaper price beers.

Speaker 3 (55:56):
All right, I wonder what the mix is at those
breweries at those those airports. Well, there might be more
craft beer at some airports.

Speaker 1 (56:04):
Oh for sure, Oh yeah, for sure.

Speaker 4 (56:07):
Oh yeah.

Speaker 1 (56:07):
I mean obviously depending on what city you're in, because
I don't think like Bush or Hobby here in Houston
are gonna have like big craft selections. I mean, maybe
they will, but not as much as you'll see maybe
like Portland or you know, maybe Denver.

Speaker 4 (56:21):
Yeah, I'm trying to figure out right now where I
would want to go, right now, which airport would I
go to? All right, so here we go. Here's a
fun question. All right, you're traveling right now, you already
know what what you're looking for in a tap room.
You know what you're looking forward to an airport. You
want beer, the best place to drink when you're traveling,
best airport you've been to when you're traveling. And I'm

(56:42):
gonna say Denver, Colorado is great, but that's a that's
a layup. Everybody knows how great, how great that is.
Grand Rapids, Michigan just added another craft beer bar. But
best place traveling.

Speaker 3 (56:58):
Portland and Seattle are both pretty good.

Speaker 4 (57:00):
Solid Greg Hall and there chiming in Portland and Seattle.

Speaker 3 (57:04):
Decent food offerings.

Speaker 4 (57:05):
Portland, organ not Portland, Maine.

Speaker 3 (57:07):
Portland, Oregon with the famous carpet, the famous carpet. The
carpet there was a complete one off. It's only at
the Portland PDX Airport and you can buy it. You
can like buy a little little square of it.

Speaker 4 (57:21):
Official What's on Bonus? What's on Tap?

Speaker 3 (57:23):
Radio?

Speaker 4 (57:24):
Fun Fact of the Week, brought to you by Virtue Cider.
All right, there it is just dropping in here and
hold on a second. I'm gonna I'm gonna do this
when you're traveling. Here's a guy who's about ready to
get on a yacht or something and travel across Europe.
Here harbor light bill coming out of the corner.

Speaker 6 (57:41):
One of my best was Missoula, Montana. Very nice place
to give you, very nice place to visit.

Speaker 4 (57:46):
Drop in big sky reference. All right, that's a that's
a solid one. I like that. I like that. All Right,
I'm gonna have to go I know this is gonna
sound dumb, but I'm gonna go with. When I was younger,
I traveled through Boston, and I was at Logan International Airport,
one of the worst experiences of my life. But my

(58:07):
good buddy Sam was there. And I don't mean Sam
KALAGIONI I mean Sam Adams. And I was treated pretty
well on a layover for six hours. And yeah, I
still made it home. I did, James, I don't know
off the top of my head.

Speaker 1 (58:23):
I've been debating. I remember Frankfurt in Germany had a
really good we bellied up at a bar and had
some good German loggers. I can't domestic. I don't know
off the top of my head. I mean, I'm obviously
throwing out Denver because that's the one I travel to
the most.

Speaker 4 (58:38):
Yeah, we're by the way. What's on tap radio really
big in Finland. All right, listen, we're gonna we're coming
up on a break. We're gonna we're gonna talk about
much much more, including we're gonna be hanging out with
Greg Hall, the founder of Bourbon Barrel Beer here, the
Bourbon County Stout and Virtue Cider much more when we
come back.

Speaker 2 (58:57):
If you encounter wine snobs, just take a full class
of wine and put it to your ear. Minds will
be blown this is what's on tap radio.

Speaker 4 (59:21):
All right, we're rocking here. What's that Tabario? Welcome back.
We are about ready to dive into some history here
and maybe you can find out what's going on in
the future. And uh, hanging out with us here on
third Mike because we kicked the Bill of the corner.

Speaker 1 (59:38):
Not sorry Bill? Sorry? Bill?

Speaker 4 (59:40):
Yeah sorry, Yeah, he's let's talking in this place. Greg
Hall a virtue cider and the founder of Bourbon County
Style or should I just say you know John Hall's son,
and you know he's the brewery founded by John Hall
Goose Island Brewing Company, and uh, I'm gonna say graduate

(01:00:04):
of the seabl is it sel Yes, all right, Greg
Hall sitting right in front of us right now. We
just finished.

Speaker 3 (01:00:10):
Yeah.

Speaker 4 (01:00:10):
I know it's gonna sound ridiculous, but we just finished
bottle number two of the thirteen percent original Bourbon County Rare,
which is the Bourbon County stout aged in Pappy.

Speaker 3 (01:00:23):
Pappy van Winkle bar for two years. So those barrels
were from nineteen eighty five.

Speaker 4 (01:00:30):
This is all happening, folks, This is all happening. He
reached into the cellar go bears, all right and he
just there, yes, and and and I want he's gonna
pour a beer in a minute. We're going to talk
about that beer. But welcome to the show. I mean,
it's great having you hanging out in here and uh

(01:00:52):
just telling us, talking stories and sharing.

Speaker 3 (01:00:55):
Super fun to be here. It's and I mean the
Pat Benatar was a great pick.

Speaker 1 (01:01:00):
Well we did it for your birthday. He just celebrated
his fifty ninth birthday. So ipy birthday, thank you.

Speaker 4 (01:01:05):
That's right, all right. So for those not familiar, I
want you to tell a story, and so just we've
got a story here of a man who had the
idea of opening a brewery in Chicago, looking around saying, hey,
we're all the breweries in Chicago, and he opens it up.
You go to the Sebele Institute, which is a brewing
school graduate you're the head brewer, and you guys, you

(01:01:28):
guys open up Goose Island Brewery and then you guys
are making what style beers?

Speaker 1 (01:01:34):
Like?

Speaker 4 (01:01:34):
What was it that you guys were just inspired by?

Speaker 3 (01:01:37):
My father was inspired originally by English pubs. So he
was in corporate finance and he had to travel around
the world and everywhere he went he was a beer drinker,
so we drank the local beer and the He liked
a lot of beers, but the beer he probably liked
best was at the pubs in London, and he liked

(01:01:59):
the beer not just because of what was in the glass,
but what was where the glass was in the pub.
So he thought opening making beer and then opening a
traditional English style pub, London style pub where it was
a third place. You know, you've got your home, your work,
and then your third place you get to go to

(01:02:19):
the public house.

Speaker 4 (01:02:20):
There is the Hens Pub public house.

Speaker 3 (01:02:23):
Yeah. Yeah, So that's what we did with Goose Island.
So most of the beers were British inspired to begin with,
but we we also did some continental beers. We did
a pilsner that was pretty good, started doing Colsh beer
pretty soon, did a Vienna style lagger in the early days.
And then with our original brewer, guy named Victor Somovich

(01:02:45):
Victor Hi if you're out there. He so he we
were making more beers than most people, but as soon
as he left, we kind of ramped it up and
made even more. And he was the guy who were
originally made Honkers al and that's still the beer I've
drank the most We had a number of those on Saturday.

Speaker 4 (01:03:07):
I was gonna say, I remember seeing you there.

Speaker 3 (01:03:09):
Suburban County Rare release day.

Speaker 4 (01:03:10):
That was so I have to ask. So for those
who don't know, Goose Island was the correct me if
I'm wrong, the first Craftbury purchased by Anheuser Busch, that's correct. Okay.
When did they start taking interest and when did they
start courting you?

Speaker 3 (01:03:27):
Happened pretty quick. Happened in late twenty ten. We made
contact second after twenty ten and had the deal closed.

Speaker 4 (01:03:36):
Is this before Bourbon County Stout or after?

Speaker 3 (01:03:38):
Oh? Well, well, well after.

Speaker 4 (01:03:40):
Okay, So Bourbon County Stout came out when early nineties.

Speaker 3 (01:03:43):
It's a long time ago, so I don't remember what.

Speaker 4 (01:03:46):
It says a lot of beers between them.

Speaker 3 (01:03:47):
What it says in the bottles ninety two and you
know it was our one thousandth batch, even though it
says on the on the Bourbon County Rare bottle it
was our hundredth bath. Our hundred batch was right away.
So they got that wrong, mister zero on that one.

Speaker 4 (01:04:02):
But yeah, all right, So then so Anheiser Bush comes in,
they offered you, and this is public information, so I yeah,
thirty eight point eight million, and that happened. And then
now were you living You were obviously living in Chicago
at the time. Absolutely all right. Now you're in Fennville, Michigan,
population like thirteen hundred. I mean, you went from the

(01:04:27):
third largest city. What was the motivation for moving there?
And why cider all of a sudden with Virtue Cider.

Speaker 3 (01:04:34):
So when I was a kid growing up in the
Chicago suburbs, and then you know, once Goose Island started
and I was living in Chicago, my parents would runt
a house in Saga Talk every year there and we
would come up and the first two weeks of August
only a couple of miles away, and it was the
two best weeks of the year for me. I loved it,

(01:04:56):
and my parents love going to the beach. I didn't
like the sand on all my bits, So I like
to bring my bicycle up and ride my bike around
and ride through orchards and you know, so quiet, it's
still and natural. It's really beautiful. Western Michigan is It's.

Speaker 4 (01:05:15):
Gorgeous, all right. So you open up Virtue Cider and
by the way, hanging out with Greg Hall and we
are he is the founder and creator of Bourbon County
Stout and Bourbon barrel beer as we know it. But
also his father and him started Goose Island Brewery and
now Virtue Cider. And I gotta ask, now, all of
a sudden, Virtue Cider got bought out. You started Virtue Cider,

(01:05:40):
and four years later, anneiser Busch comes calling again and
you had another opportunity.

Speaker 3 (01:05:46):
Yeah. So you know, you look at the timing and
it seems like that was pretty quick. But twenty eleven
we did the deal with with AB and they made
lots of promises, you know that they would let Chicago,
they would not let anybody go out of the Chicago place.
They would let Chicago make the beer. They would like
Chicago design all the beers and all the brands, and

(01:06:08):
Chicago be responsible for the marketing, and all that was true.
And then they also built us a giant barrel warehouse.
So they not only kept all their promises in the
early years, but they kind of exceeded them and they
got Goose Island all around the country. And that was
one reason why my father wanted to do the deal

(01:06:29):
in the first place, because we were getting calls from
California Arizona, Texas, Texas, Yeah, saying hey, when can we
get your beer? We want to get your beer here,
and we didn't have enough to send, so we needed
to expand, and you know, expanding in the city of
Chicago was going to be very expensive. So we were

(01:06:51):
looking for partners and they called and it made a
lot of sense. So in twenty fifteen, you know, from
my perspective, AB was a trusted partner. Number one. They
did a great job with Goose Island, and everybody at
Goose even the skeptics, thought yeah, this, this turned out

(01:07:12):
really good. So that was number one. Number two. When
I got into cider in twenty eleven and I told
people I was living Goose Island and I was going
to make cider, the typical response was, oh, my kids
love cider. I put a box in their lunch every day.

Speaker 1 (01:07:28):
And I'm not that kind of sider juice boxes.

Speaker 3 (01:07:33):
I'm gonna make cider.

Speaker 4 (01:07:34):
That's for mental You're going after motts, all right, Yeah.

Speaker 3 (01:07:37):
So like there's grape juice and there's wine, and then
there's all there's cider. Yeah, okay, So we then we
then uh uh started making our European style sider, selling
in seven fifty selling a little bit of draft, and
in the meantime, our friends at Boston Beer took their

(01:07:59):
hard core eye and changed the name to Angry Orchard
and started throwing a little coin behind it, and it
blew up. That blew up first in Boston, then in
New York, and then they're like, okay, we're going to
take this regional, then we're going to take this national. Wow.
And they did really really well with it. And I
had told people when we were when we were starting

(01:08:20):
Virtue Out, it's crazy that there isn't more cider in America.
You go over to England, it's like fifteen percent of
beer is cider. You go to most of continental Europe
it's between five percent and ten percent of beer. So
Australia same thing. But in the US at the time,
it was like one tenth of one percent of beer.

(01:08:41):
And it's like, well, that's just there's It's not like
people hate apples in America. As a matter of fact,
we love apples in America, So why is cider not bigger? Well,
somebody had to do it. I love it.

Speaker 4 (01:08:52):
I love it, So listen, we we we're going to
have much more on our podcast because we're going to
keep going here. But I gotta tell you this is
pretty fascinating because you are the only person I know
that has opened two entities that both have been purchased
by Anheyser Busch, and you have now repurchased and you
now correct me if I'm wrong. You've bought back from

(01:09:13):
Anheuser Busch from your Virtue sier and you are the owner. Yes,
so that's the case.

Speaker 3 (01:09:20):
Yeah, that's that's the case. We closed on the on
Virtue in August first this year, so we are now
a independent Michigan winery. Because they don't really classify sideries
or cider houses as independent. We have to go in
the wine crowd because we ferment fruit.

Speaker 4 (01:09:41):
All right, We are going to continue to check this out.
Be sure to check out our podcast for more extra
details on this. We have one more segment and when
we come back, we're going to be talking about taprooms.
Tap rooms, tap rooms. You want to talk about tap rooms?

Speaker 1 (01:09:57):
And then there's a brewdy that the TikToker is pitching
Gator Ay twist offs. We'll talk about that beer.

Speaker 2 (01:10:03):
It's like pouring smiles on your brain. What's on tap
Radio continues.

Speaker 1 (01:10:20):
All right, I'm gonna get one more plug in our
social media. Check out What's on Tap Radio, Facebook, x TikTok, Instagram,
where Chad will be posting pictures. Got Greg Hall hanging
out on third mic All episode. It's been a pleasure,
and uh, I gotta apologize for Chad going out to
this rare tasting over at Goose Island in Chicago and

(01:10:44):
not uploading a single picture to our social media. Oh okay,
all right, all right, so I I was gonna get
him a beating. He did not send one picture to
the producers or upload any pictures.

Speaker 4 (01:10:56):
I had the wrong social media account loaded and it
all went to my personal yeah, and I thought I
was loading it to What's on Tap Radio and there
it was. But I was hanging out. I want to
thank Superior Past Control of West Michigan again for taking me,
and they had tickets. We went out there and had
a great time. Saw Greg saw actually saw a bunch

(01:11:19):
of Michigan State fans.

Speaker 1 (01:11:21):
Chad kidnapped Greg Hall when he was there and stuffed
them in his trunk and.

Speaker 4 (01:11:25):
Was that's what it was. He probably would have appreciated that.
He's like, I don't have to drive home cool, all.

Speaker 1 (01:11:32):
Right, far Yeah, so he's gonna get some pictures uploaded
hanging out with Greg and all the beers that they're drinking.
And then hard lighte Bill is also hanging out in
the corner. But I do want to thank our friends
over at Tangent Brewing for sponsoring the last segment of
What's on tap Ario for the week. So thank you
for those guys out in chat.

Speaker 4 (01:11:49):
All right, woods, a lot of love here in West
Michigan being thrown around this week, and yeah, good times,
big fun. Two thumbs up.

Speaker 1 (01:11:58):
So I want to get this story out because I
had a listener send this our way and asked us
what were thoughts are on this? Would this make beer
drinking experience better or much worse? That's what the guy
wrote in the email. But some guy in TikTok is
on a mission to get cores to start using Gatorade
style twist off tops. So yeah, those are the orange
twist offs you see on the Gatoray bottles, the big

(01:12:20):
orange ones with the wide mouth caps. They make it
more chuggable. But he posted a video suggesting that they
should use coarse light bottles, and then he decided that
the course banquet would be even better, and even sent
them a tweet and he shared a screenshot after they
supposedly responded and called it a quote unquote neat idea,
And they said if he got fifteen million likes in

(01:12:43):
the next month, that they may think about making a beer.

Speaker 4 (01:12:48):
Say fifteen million, feteen million likes in the next fifteen million,
fifteen million, Yes, And he has a mock up art.

Speaker 1 (01:12:56):
And I said, in a plastic bottle, so you would
be able to squeeze it and drink it fast or
but plastic really isn't used for beer because it would
go flat faster. Yeah, yeah, carbonation. But the question is
should cores add Gatoray style twist off caps? According to
this emailer to What's on Tap at gmail dot com.

Speaker 4 (01:13:16):
Yeah, that's that's what brewery should do. They should start
trusting emailers and TikTokers.

Speaker 1 (01:13:21):
Hey, further, you never know. I mean, we're in a
generation where people get influenced by influencers on social media.

Speaker 4 (01:13:28):
I don't know, you never I don't know. I don't
know what to do. I don't know what to do
with the information. I'm just like, what do I How's
this going to make my life better? As a beer
drinker that that's that's really what we should be asking.

Speaker 1 (01:13:43):
You'll be able to drink faster. Say you're doing the
beer mile. Okay, all right, you never you belly up in,
You belly up into a tap room at your favorite
brewery and all of a sudden they hand you a
beer and it's got one of these orange wide caps
on it. I don't know, just putting that out there.

Speaker 4 (01:14:01):
Just throwing it out there, all right, all right, well,
all right, well seeing is putting it out there. I
want to go ahead and put this out there. We've
got a What's on Tap Radio exclusive breaking news, breaking
news after just cracking open the King Henry barley Wine
from Goose Island, which is from twenty eleven, which is
you know, barley wine is my thing. But Greg Hall

(01:14:24):
just tipped us off. He's been taking notes this whole time,
and I've asked him, I'm like, what are you doing
over there? Why are you taking notes? I mean, you're
a guest on our show and everything. Apparently he's got
something in the works and just real quick, tell everybody
breaking news. What's happening.

Speaker 3 (01:14:39):
Yeah, So I last few months I've been working on
a book, so kind of my Adventures and Beer Insider,
and it'll it'll be fun. It'll probably be out in
about a year, maybe a year and a half. But
a lot of stories about a lot of people, a
lot of beer, a lot of food. Feast, a lot
of feasts. Uh, I like feusting. And you know where

(01:15:05):
I came up with, both on on the beer side
and also on the cider side. All my influences because
I've got so many, so many people think.

Speaker 4 (01:15:14):
Breaking news right here. Greg Hall, the founder of Bourbon
berel Ags Beer and Virtue Cider, son of John Hall,
Goose Island, about.

Speaker 1 (01:15:24):
When the members, when the book drops, let's get it
back on the show so we can.

Speaker 4 (01:15:28):
Absolutely talk more about it. Yeah, absolutely, all right, here
we go. If you've been out the Virtue Sider, you
know what an amazing place it is. If you've been
to Goose Island, you know what amazing place it is.
I'm telling you theyse are really cool places. But a
recent study came out and it talked about what are
the red flags of a terrible beer tap room?

Speaker 1 (01:15:49):
Oh yeah, see the experts on this one.

Speaker 4 (01:15:52):
Yeah, oh yeah, we tapped into it, that's right. They
went out and they said they talked to brewers, They
talked to brewery owners. They said, what's a red flag
for a brewery tap room? Where you're like, so what
they did? They just as Craig Greg's here, He's already
got his hand up. He's like, please, I want to
go first, Greg, Hall, go.

Speaker 3 (01:16:11):
What's when when they pour anything but beer in a
beer glass?

Speaker 4 (01:16:16):
Wow? All right, that's.

Speaker 3 (01:16:18):
A beer, soda, orange juice, milk, even in a beer
glass and a beer glass, that's a tap room. They're
not a tap room anymore.

Speaker 1 (01:16:28):
They're a diner, okay, Greg?

Speaker 4 (01:16:32):
All right, har right, Bill coming out of the corner,
and we're gonna go ahead and ask him.

Speaker 6 (01:16:35):
The best thing I like is atmosphere. I think that's
really good. The worst, I gotta say, just obnoxious people
that don't appreciate beer and think that they know better
than you do.

Speaker 4 (01:16:50):
When you walk into a brewery and I I'm gonna
tap into this. I went in one time, and this
is a Nobs story I want when in I said,
I'm going to go ahead and ask you to pour
your favorite New England and he says, we don't have
a New England. And I looked up at the tap
wall and they had six of them, and I said,

(01:17:10):
you have six, go ahead and pick anyone you want.
And he says, no, we don't. We don't have any
New England's. And he said, I said, yeah, you got that, that,
that and that, and he said, no, those are nep us.
Oh lord, And I said, that's a New England. I
Pa says, no, it's not. It's a NEPA. There's no
such thing as a New England. And I went, all right,

(01:17:30):
it's time to leave. James. Have you had a terrible experience?

Speaker 1 (01:17:35):
Red flag I have. I don't like rude staff, especially
rude owners. And I don't like dirty tap rooms where
you'll walk in and the tables haven't been busted and
you can tell that stuff's been on the table for
a good amount of time because I like, Yeah, I
like good clean Brewis that that are constantly, you know,
busting the tables and you know it doesn't smell e

(01:17:55):
They don't like smelly breweries.

Speaker 4 (01:17:56):
Well, according to this source where the research has been done,
that is one of the red flags, James. One of
the red flags. Not enough staff to handle the crowd.
And yes, unbussed tables, Yes, if tables are sitting in
bartops are left and you can just see it's unkept.

(01:18:18):
That is one of those things, all right. According to
this list, these are the red flags of a tap
room you want to avoid. I'm ready for this. Frozen glassware,
yeah obviously. Yeah, run a massive tap list. We have
three hundred different beers on tap, and twenty of those

(01:18:40):
lines are clean. Yeah, it can be overwhelming in this
in this market. Yep. If you walk in and you
see the staff looks stressed out, okay, yeah, that's a
that's a good sign. What about only serving beer and
just like only a standard pint glass, like every single
beer in there? You get this Belgian quad pint glass.

Speaker 1 (01:19:00):
I've been in that tap room many times.

Speaker 3 (01:19:03):
Yep.

Speaker 4 (01:19:04):
Of course. Unknowledgeable bartenders, dirty glass wear, unpleasant spells, and
my favorite, my favorite too right here. This one's arguable,
but for a reason, a touristy area.

Speaker 1 (01:19:17):
Yeah.

Speaker 4 (01:19:18):
I don't know about that one, but this one definitely.
If you get this in a tap room, run And
what am I talking about? A bad playlist? Yeah?

Speaker 1 (01:19:27):
Every bad ju box?

Speaker 4 (01:19:28):
No, I don't. If they're playing yacht rock, you stay, no,
shut up, you stay?

Speaker 1 (01:19:34):
All right, we gotta get out of here. I'm hearing
the music, but I do want to thank Greg Hall.
Thanks for hanging out with us. It's been a pleasure.
Make sure to listen to our podcast because we're gonna
have more with him. But I do want to thank
our sponsors at being Tantric Brewing Superior. Past Control will
be a logic conference events. We know all. It's to
Naken Insurance. Grew up the back of our girl keeping
the lights nice and bright here at Studio West thanks
to Harbor Light Brewing and of course sponsoring our podcast

(01:19:55):
cast branding. So you're mister Berd Lodge Chap, Hi'll beem
Harbor Light Bill, I am beer grew Jamesons Thing. Thanks
for checking out What's on Tap Radio. We hope you
enjoyed it, and we hope that you joined us for
another Action Pack radio show next week. Cheers, Cheers, Guss