What is the perfect airport beer?

On tap this week: What are these Forever Chemicals found in our beer???, The perfect airport beer, Garage Beer announces ownership of a professional football team, Gen Z do not know how to run bar tabs, Great Divide Brewingcloses both Denver taprooms, Writing off the flash drives, 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. For well over a decade, Cast Branding
has been supplying breweries, distillers, and wineries with a top
quality merchandise. If you're looking for a way to promote
and grow your brand, check out Cast Branding on Facebook, Instagram.

Speaker 2 (00:16):
And online at cast Branding dot Com.

Speaker 1 (00:18):
Cast Branding dot Com and oh yeah, I forgot to
mention they are a member of the Texas Craft Brewers Guild.
That's Cast Branding dot Com. Now enjoy the show.

Speaker 3 (00:30):
This is about to be good radio.

Speaker 2 (00:31):
Okay.

Speaker 4 (00:33):
To me, a craft brewer is much more of a mindset.

Speaker 3 (00:36):
We just opened cans, spread the gospel of good beer.

Speaker 4 (00:40):
Beer.

Speaker 2 (00:40):
Tons and tons of stuff going on in the beer world.

Speaker 4 (00:42):
I love craft beer. I love different people's beers.

Speaker 5 (00:45):
It's the first favorite.

Speaker 4 (00:48):
Cheers too old us beer geeks and those new to
the craft.

Speaker 2 (00:52):
What's on Tap High five?

Speaker 4 (00:55):
This is What's on Tap Radio beer and the culture
that with it. Here's beer Guru James Simpson and Beer
Logics Chad Pillbean and Hard Blight Bill.

Speaker 3 (01:09):
You bet ja.

Speaker 1 (01:14):
I told you last week when we ended the show
that we would be back.

Speaker 2 (01:20):
I am proving that I am not a liar.

Speaker 1 (01:22):
Welcome, Welcome to What's on Tap Radio, proving for over
almost twelve years that we'll see you back on the
radio next.

Speaker 3 (01:29):
Week, even even though we make promises to our listeners
that we can't keep.

Speaker 1 (01:38):
Well, Okay, see, I'm building building us up, Chad. You
see what I'm Chad's picking up when I'm putting down. Okay,
welcome to What's on times.

Speaker 3 (01:49):
We didn't get I'm surprised we didn't get canceled last week.

Speaker 2 (01:52):
It's like you, guys, I know we're gonna get into it.
We're gonna get into it.

Speaker 1 (01:56):
I just want to thank our listeners that go to
What's on Tap Radio at gmail dot com and really
let us know when we let them down. But I'm
just saying, hey, we do deliver a promise that each
week when I say, hey, we'll see you back in
the radio next week, And.

Speaker 2 (02:10):
Here we are. We're back next week.

Speaker 1 (02:14):
I am James, we have Chad, we have Bill, and
for the next two hours, we are going to make
good on some promises.

Speaker 3 (02:21):
Or we won't or we won't. I mean, just proof
that anyone can do this job.

Speaker 2 (02:27):
Oh man.

Speaker 1 (02:28):
But anyways, this is a show where Yeah, we were
gonna just crack beers and I'm gonna.

Speaker 3 (02:33):
Say this has fun fun. We We're gonna have fun.
We're gonna have fun.

Speaker 6 (02:37):
Car.

Speaker 3 (02:37):
But if if this was pre twenty twenty, in the
pre plandemic, when we had a producer who was sitting
right there, oh my god, oh member, Oh my goodness,
none of that would ever happen. No, no, no, it happened.

Speaker 1 (02:52):
It happened because the producer will be yelling us in
our ears, and then we would just take our headphones
off so we wouldn't have to hear her.

Speaker 3 (02:59):
Jephanie, was it Stephanie? Uh?

Speaker 2 (03:01):
Was it? No, that wasn't Stephanie. That was Kimberly.

Speaker 3 (03:05):
Kimberly was there. Yeah, Well then we had but we
had somebody else's we had last week we had Amanda.

Speaker 2 (03:10):
Remember we had Amanda. Yeah, man had a Manda. Anyways,
they would I.

Speaker 3 (03:15):
Nobody's doing it now, nobody inmates are running the asylum.
And for the next two hours, as James said, we're
going to get to some beers. But before we do,
James always has to thank the people who stick by us,
even whenever we let our listeners down. And those people are.

Speaker 2 (03:28):
We promised not to let these guys down.

Speaker 1 (03:30):
They were logic coffer of the events the Backyard Grill,
keeping the lights nice and bright things for our friends
over our Hard Light Brewing, and of course sponsoring our
podcast which is available everywhere. Thanks for our friends over
at cast Branding. Welcome to What's on Tap Radio. I
am ready for a beer, and the first segment is
brought to the table. We're bringing a beard, Chat and
Bill are bringing beers, and I hope whatever you were
doing maybe you can join us and having a beer.

Speaker 2 (03:49):
But as long as you're doing responsibly.

Speaker 1 (03:51):
Thanks for our friends over at the Backyard Grill. Who's
gonna go first this week? You and Bill or I?

Speaker 3 (04:00):
I'm gonna let you decide. I'll go first, tossing it
to you.

Speaker 1 (04:03):
All right, I'm continuing my caravan of bringing award winning
beers to the shoe from the twenty twenty five World
Beer Cup winning a silver in the Belgian Style table beer.
Do you remember what brewery won the Belgian Style table
beer silver medal?

Speaker 3 (04:25):
Wow? You stumped me. I don't know. I'm sure it's
a Texas brewery.

Speaker 2 (04:29):
It is a Texas brewery.

Speaker 3 (04:31):
Belgian Style table beer.

Speaker 2 (04:33):
Yeah, I'll give you a hint. Bob a Leggott, Bob Leggott. Oh,
that's a name. It's a name drop.

Speaker 3 (04:41):
That is a name drop. Yeah, quick, get a bottle
cap already, go all right, stump me all right, Shiner
Shiner there it is.

Speaker 1 (04:49):
It took me a second from the special brewery, the
shiner Bach, which won a silver at the twenty twenty
five World Beer Cup for the Belgian Style table beer,
which I I've also seen this beer win.

Speaker 2 (05:01):
In the black Logger category.

Speaker 1 (05:03):
I've seen this beer win in many different categories, but
this time it was the Belgian style table beer.

Speaker 3 (05:07):
Or wait, wait a minute, Wait a minute, Chad, there
we go.

Speaker 2 (05:12):
That's a that's a sound we don't really hear often
on the show a bottle.

Speaker 3 (05:15):
You're telling me that shiner Bach won the Belgian style
table beer.

Speaker 2 (05:20):
It sure did.

Speaker 1 (05:20):
According to the twenty twenty five World Beer Cup judges,
this was the second best in the category.

Speaker 3 (05:27):
And Belgian style beer. By the way, No oh no,
there's no Belgian yeast in it. There's no Belgian candied sugar,
there's no Belgian there's not I don't even think now.
It probably has some German hops, So yeah, but short
of that, there's nothing European about it at all. In fact,
it's close to a Mexican dark logger.

Speaker 1 (05:44):
It's a very classic beer. It's a staple here in
the state of Texas.

Speaker 3 (05:49):
Everyone's had one, apparently table in Belgium.

Speaker 1 (05:54):
And that coming in at four point four percent alcoho
by volume. I am bringing the Spetzil Shiner Bach, the
classic at.

Speaker 2 (06:05):
Like I said, four point four percent alcohol by volume.
Congratulations Shiner, and it's just a classic. When's the last
time he had a classic Shiner.

Speaker 3 (06:12):
Bockna, I'm gonna answer that a different way. I can't
remember the last time I had a classic award winning
Belgian table beer or session root in Texas. Oh my gosh,
All right, James, and following you listen.

Speaker 1 (06:25):
Oh oh, that is something we don't hear often on
the show because everything's gone to cans these days.

Speaker 2 (06:30):
Everything's cans, I know.

Speaker 3 (06:32):
Well, So the other day I went and I opened
up the crisper drawer where good beer goes to die,
and I found a beer that was at the end
of its shelf life, and fortunately I got to drink
it before it was gone. But this one here, I'm
not even going to get deep into this. I'm gonna
tell you what it is, and we're gonna have to
talk about it on the other side of the break.
But when our good friend Greg Hall was visiting, there's

(06:55):
a name drop right there. He left us a bottle
in the back of the shelf from Jolly Pumpkin Brewery
the es Bam Hoppy Farmhouse Ale James. Again, we never
talk about the beers that we're bringing the table, And
look here I am bringing a Belgian style beer. Apparently
chiner Bock is a Belgian beer too, and who knew?

(07:15):
And I know according to the judges on that one.
And I'm looking for an ABV on this one, but
Bill's going to do the research. But quick sip of this.
This is, oh yeah, the reason I bring this up.
It was bottled April sixteenth, twenty and twelve. Oh my,
so I'm sure it does not taste like it used
to it.

Speaker 2 (07:34):
That beer is older than the show.

Speaker 3 (07:38):
It is. This beer is older than the show, all right.
So this has been brought to the table, brought to
you by our friends at the Backyard Grilla on the
northwest side of Houston. We'll talk more about these beers
after the break. But James kick things off.

Speaker 2 (07:49):
With the award winning shiner Bock Special.

Speaker 3 (07:51):
Brewing, and I followed that up with a beer that's
older than this show, the es Bam Hoppy Farmhouse from
Jolly Pumpkin and our good friend Greg Hall. Hey, James,
tell everybody what's on Tap this week?

Speaker 2 (08:02):
On Tap?

Speaker 1 (08:03):
This week, we are gonna talk about the beating we got.
We're gonna talk about the perfect Airport Beer, which is
the stupidest thing I've ever heard, Garage beer slowly taking over.
We'll discuss how come gen Z's not running bar tabs
and what else have we got going on? Oh, there's
an NBA Championship bottle infused with recycled.

Speaker 2 (08:19):
NBA trophy gold. How about that for a headline?

Speaker 1 (08:21):
Also much more coming up, including official What's on Tap
Radio a fun fact of the week.

Speaker 2 (08:25):
We'll be right back.

Speaker 4 (08:27):
Sometimes we write drink beer on our to do list
just I feel like we're accomplishing something. What's on Tap
Radio continues with James Simpson and Chad Pilbeam.

Speaker 2 (08:49):
All Right, a lot on tap this week.

Speaker 1 (08:52):
Don't you go anywhere, But if you do, if you must,
don't worry.

Speaker 2 (08:57):
The podcast will be posted thanks to our friends over
at Cass Branding.

Speaker 1 (09:03):
I'm runned a touch over this because I realized we
get new listeners all the time, and.

Speaker 3 (09:08):
We did skate over it. And again, if we had
our if we had our Kimberly or Amanda, she would
have told us, hey, guys, don't forget Yeah.

Speaker 1 (09:16):
I referenced the beer I brought to the table, shiner
Bock picked up a silver and the Belgian style table
beer or session beer. And I was trying to get
Chad to guess because he never knows what beer I'm
bringing the table, nor do I know what he's bringing
the table. It was always a surprise, and so I
was trying to get him a guest and a hint
I gave him was Bob Leggett. And that might be

(09:39):
lost on some of our listeners because they might not
know who Bob Leggott is.

Speaker 2 (09:42):
And so check, can you inform them? Why?

Speaker 1 (09:43):
Yes, that was a hint when I was getting you
to guess what Beera was bringing to the table.

Speaker 3 (09:48):
So out there in the hill country of Austin, Texas,
Bob Leggett was the very first importer of a lot
of specialty beers. He was the first importer of Chemi Belgia.
He was the first importer of Duval, but he was
also the first importer of Corona. And we've even talked
about why Corona's in a glass bottle, a clear glass bottle,

(10:11):
clear glass bottle, sorry, clear glass bottle. It's because Bob Leggett,
when he was selling the beer, realized it was a
lot easier to sell when people could see the gold
nectar inside. And never mind that it was skunking the beer.
But that's for another time, in another story. So what
does this have to do with Shiner Bock. Turns out
that Bob Leggett took some cash that he earned working
for his dad and bought a truck and drove to

(10:33):
the Shiner Brewery and wanted to be their distributor. And
he was the very first distributor of Shiner Beer. And
they made Shiner Bach as a limited one off release
and then they said they're going they're doing away with it.
And Bob Leggett told them, if you get rid of
Shiner Bock beer, you put me out of business. That's
what everybody wants. And they said, fine, we'll make it,

(10:56):
but you got to sell all of it, and he did,
and because of him, we have Shiner. We now have
the award winning Belgian table beer Shiner Boch.

Speaker 2 (11:06):
From the Thy five ye Old Beer Cup.

Speaker 1 (11:07):
Yeah, we actually we had Bob Leggett on the show.
I think he hung out with his entire show. We
did a broadcast over at the Backyard Girl speaking a
broad Backyard Girl and brought to the table who sponsors
that segment.

Speaker 2 (11:19):
But yeah, I think he hung out with this the
whole show.

Speaker 1 (11:22):
Usually when these guests come in, you know, there are
tight windows because they're doing the rounds.

Speaker 2 (11:27):
And I think he just bellied up and just hung
out with us an entire show.

Speaker 1 (11:30):
I'm thinking to myself, I'm like, man, this guy is
in quite demand because I mean he's very world known.

Speaker 3 (11:35):
He's connected. Yeah, he's connected. He's very connected, and he
answers a lot of stories.

Speaker 1 (11:39):
Yeah, and so people obviously want to interview him and whatever.
And like I said, he hung out with us the
entire show. I wish I need to find that show
and repost it because man, that what a great, great
show that was.

Speaker 3 (11:49):
And oh yeah he remember what a lot of things.
Do you remember what year that was?

Speaker 2 (11:53):
That was like twenty sixteen, seventeen.

Speaker 3 (11:55):
Yeah, Well, I was still working for him at the
time because I used to work I was selling his
beers in Houston.

Speaker 2 (12:01):
Okay, yeah, all right, I'm gonna see what I can do.

Speaker 1 (12:04):
I man, it's we have twelve years worth of show,
so trying to find it.

Speaker 3 (12:08):
I don't even have like twenty fifteen, twenty sixteen.

Speaker 1 (12:10):
I do a pretty good job of archiving stuff, but
sometimes stuff just gets lost. But anyways, that's the reference,
and then that's the beer I brought. And then Chad
and Bill backed it up with the Yeah.

Speaker 3 (12:21):
Greg Hall formerly a Goose Island now Virtue Cider here
in West Michigan. He's good friend and been hanging out
and he stopped by and recently we had him on
the show and he left some beer. And you know,
as I said, sometimes beer sits in the fridge for
a long time. In this particular case, sat in Greg's
fridge since twenty twelve, and he brought it and it's

(12:42):
been sitting in my fridge since the interview, which was
probably about six months ago. And I gotta tell you,
this is a four point would you say it was?
Bill about four point seven? And it is. It's the
es BAM. I don't think they make this one anymore
of the hoppy farmhouse sale. This held up beautifully. It
is sharp, it's got a little bit of that barnyard funk,

(13:03):
a little bit of a fruity malt sweetness, and uh,
I mean it's it's highly carbonated bottle conditioned, which means
it referments inside the bottle it beautiful beer. I was
shocked by how well this held up. If I almost
wish I didn't open it because now and I have
to drink it all with Bill and I don't get

(13:23):
to keep it all for myself, because this is awesome.
It's that good of a beer, all right, So it's
a wild.

Speaker 1 (13:31):
That's when we brought the table things to our friends
over at the backyard grill.

Speaker 2 (13:35):
All right, let's do this.

Speaker 4 (13:36):
Now, the official What's on Tap Radio fun fact of
the Week, brought to you by Who's Ever checked Clear
this week?

Speaker 1 (13:43):
Which I feel like I could have played that as
we entered the segments, because Chad dropped fun fact before
he did another fun fact.

Speaker 3 (13:51):
So oh, enjoy the land.

Speaker 1 (13:52):
Yapp ladies and gentlemen, joy and Baker's does extra extra value.

Speaker 3 (13:57):
And I'm gonna add some more because table beer there
may be some of you out there, like, what's a
table beer? It's brew down a table. Yeah, you got
you gotta put your glass on the table, you gotta
you gotta drink out of a straw. I can't use
your hands, you gotta pour it out. You got a
zamboni it. Oh there's another term right there by the way.
Whenever you spill beer on a table and you take
your lips and go across the table, that's called zamboni

(14:18):
ing a beer. Yeah, it's pretty disgusting for all you
hockey fans out there, But you know, as we have
this table beer, table beer another name for a session
like a really really light session beer that comes from Europe.
That's where we borrow that term. And it's ironic because
today's Official's on Tap Radio fun fact has nothing to
do with table beer. In fact, it has to do

(14:38):
with the exact opposite of that, because if you tried
to get drunk on one of these beers at four percent,
you could do it, but it would take a while.
You probably feel more bloated than anything else. But today's
fun fact goes to the other extreme, and it's like,
I don't want to challenge anyone to get more drunk.

(14:59):
I don't want to challenge anyone to get so drunk
that they have an epic story or that they name
a level of drunkenness after you. But if you ever
get so drunk that they name a level of drunkenness
after you, well you might have a problem. And there's
an eight hundred number in your future. But some of
my favorite lines for talking about somebody who's had one

(15:22):
too many is somebody who's had one too many, but
you know they've never had one too many. It's always
a lot more than that. There's also lit up like
a Christmas tree, giggling at the wallpaper, three sheets to
the wind, beer goggling, speaking fluent gibberish, and my all
time favorite drunker than Cooter Brown. And I'm wondering myself,

(15:46):
this is somebody who got so drunk he got his
own level named after him. And I wanted to know
who Cooter Brown was. And it turns out that there
are two prevailing stories over who Cooter Brown is. One
says One of the two stories says that he was
a biracial man, half Cherokee and half black who lived

(16:07):
in southern Louisiana. On a small plot a plot of land,
and when the Civil War broke out, he hid in
an old Cajun shack. Now he didn't want to have
to choose sides. He was scared of the whole war
and everything. He didn't want to pick sides, and especially
being down south, you know, you definitely don't want to
side with the North. And he was already a heavy drinker,

(16:27):
and so he decided to dress like his native American roots.
That kept him a free man. And whenever the shoal
the soldiers showed up, it didn't matter whether it was
the the Yanks or the ReBs, didn't matter. He was drunk,
and they were like, well, we can't use him, so
they left him alone. And then one night the shack

(16:49):
caught on fire, burning completely to the ground, and there
was no evidence of his body ever found. And they
surmised that he had so much alcohol in him that
when he caught on fire, he expel loaded. So that's
one legend. The other one is and this one comes
to us from an employee at a New Orleans oyster
bar who was contacted for an account of the one

(17:13):
and only Cooter Brown. And it said that he lived
on the Mason Dixon line did, dividing the north and south,
and that made him eligible for the draft for either side,
and he didn't want to get drafted, and he didn't
want to choose. He had family on both sides of
the line, so he stayed in a perpetual state of
drunkenness to avoid being drafted. So every time they just

(17:36):
saw him, they saw him as useless for military purposes.
And because of that being useless in all military purposes,
they said, well, here's drunk as Couter Brown, or if
you're worse than that, you're drunker than Cooter Brown. And
that is your official What's on tap radio fun fact

(17:59):
of the week. Now you know who Cooter Brown is?

Speaker 2 (18:01):
Interesting? Okay, I never heard that reference before, though, drunker.

Speaker 3 (18:04):
Than Cooter Brown. Huh, Oh, my goodness, you're young, young whopopers.

Speaker 2 (18:08):
I guess I am. Is that something that was mostly said.

Speaker 3 (18:12):
Ward, Oh my goodness. But Bill up here still thinks
it's Kitty Corner and not Caddy Corner. It is. It's
Caddy Corner. Okay, Kitty's.

Speaker 1 (18:23):
We'll settle this debate during the break. All right, we're
gonna take a break. We got a beating. We're gonna
talk about what that beating was.

Speaker 2 (18:29):
We're als gonna talking about the perfect airport beer and
garage beer is taking over all this so much more.
Hang with us, We'll be right back.

Speaker 4 (18:37):
This is what's on tap radio news.

Speaker 2 (18:49):
Name from Jackson Child's Brown.

Speaker 1 (18:56):
That song was said just given Bill because we didn't
heard that phrase, Couter Brown, look at.

Speaker 2 (19:08):
Me learning something new.

Speaker 3 (19:11):
Hey, just listen. It's not just our audience that gets educated.
It's it's part of the team to drop an education.
When somebody goes to a conference at work and they
come back and they're like, hey, what'd you learn at
the conference, And most time they say nothing, But hey,
I got you know, they had a really good that
They had an open bar, and they had trimp cocktail
and the prime rib and uh, we got to go

(19:32):
to the beach and we got the golf, but we
didn't learn a damn thing. Well then, but then you
get every once in a while, you get that one
guy who comes back it's like, oh, I sat in
this really good session and I learned all about blank
whatever it is. Well, that's kind of what this felt
like here, giving that fun fact and watching the two
of you go, I mean, for a minute, they're both
of you looked at me the same way a dog
looks at a ceiling fan, and all of a sudden, Wow,

(19:54):
I'll tell you, white Ball, never stop learning, ab never
stop learning.

Speaker 1 (20:01):
Yeah, okay, today years old when I learned that. All right,
we got a lot to get to. My god, I'm
looking at one sheet full of just stories.

Speaker 2 (20:10):
But before we do any of that, Yeah, yep, I
want to know. I'm gonna we're gonna talk about the
email that I got.

Speaker 1 (20:18):
I do want to reset the beer that I brought
to the table, the shiner Bock, the award winning shiner Bock.
I'm gonna go ahead and say, in this session beer category,
since Chad's upset about the table style Belgian whatever a Belgian.

Speaker 3 (20:30):
Bear, it's not a Belgian beer. It's it's never been
marketed as such. It's never been promoted such. And frankly,
there's nothing that there's nothing about that beer that even
remotely tastes Belgian.

Speaker 2 (20:40):
Okay.

Speaker 6 (20:41):
What I like to know is if what I like
to know, if they entered that shiner Bock into every
category and I just hope they hit up.

Speaker 2 (20:47):
You never know, they could have done that. Although I
think there's.

Speaker 3 (20:49):
A Belgian quad.

Speaker 2 (20:51):
I think there's a block. I think there's a little.

Speaker 3 (20:53):
I think there's azy.

Speaker 4 (20:55):
I p a.

Speaker 1 (20:56):
There's a limited amount of beer categories you can enter.
But yeah, I see what you're doing there. Maybe they
throw an october festile, you know, brown ale.

Speaker 3 (21:06):
Well, but we talked about this also just recently too,
with Sierra Nevada pale Ale winning in the British ESB. Yeah, which,
by the way, resetting the beer we're drinking in ESB.
It's called ees Bam Extra Special Bam, named after a dog.
Wait till we'll hit by a car.

Speaker 1 (21:22):
Wait till we bring Santa on Ald october Fest beer
during october Fest season, Scotch Toberfest, Scotch Scotch hell. Anyways,
So how does it taste? Well, let me go ahead
and take a swig and I'll tell you exactly.

Speaker 2 (21:33):
How it tastes.

Speaker 1 (21:35):
You know, here it coms mm hm, slightly sweet notes
of roasted nuts and caramel, lightly hopped. It goes down
very smooth. Again, this is the four point four percent
Shiner Bock by a special brewing company.

Speaker 3 (21:49):
Yah, yeah, yeah, I will agree that is a great beer.
It's a class several times.

Speaker 1 (21:55):
Yeah, it's a classic. I mean, it's it's a go
to for lots of people. But you know, this was
originally supposed to be a seasonal and it did so
well that they released it.

Speaker 2 (22:07):
As a year round. There's an unofficial effect for you anyways.

Speaker 3 (22:09):
All right, yep, great decision.

Speaker 1 (22:11):
What's on Tap Radio at gmail dot com, What's on
tap Redyo at gmail dot com.

Speaker 2 (22:16):
Or you can go to our social Facebook Instagram.

Speaker 1 (22:20):
X TikTok and you can express your love for the
show or your disappointment, just like we got three listeners
last week that did this. Okay, so last week we
had a whole show written and then last second, last second,
we had confirmation on a guest. And if you didn't
hear that guest is the King of King of Bears,

(22:41):
go check out our podcast.

Speaker 2 (22:43):
Thanks to our friendserver Cast branding.

Speaker 3 (22:45):
They did.

Speaker 1 (22:46):
We did an interview with the King of King of
Beers and he went on and explained you know how
he got that title. He won this contest and so
really really really animated guy, really funny. But because of that,
some stories they got bumped, including the story about the
forever chemicals that are found in beer and now, Chad,
we talked about this story how At first I saw it,
I'm like, okay, dumb, I don't want to talk about

(23:07):
this ned and then we just got flooded and flooded
with emails and people, Hey, have you seen my brother
in law send it to me.

Speaker 2 (23:16):
Chad's next door neighbors sent it to him.

Speaker 1 (23:18):
I think the janitor at my school I work at
send it to me, LIKEY sent it to us, Like.

Speaker 2 (23:24):
Fine, we'll talk about it.

Speaker 1 (23:25):
And then we were going to talk about and then boom,
we got we bumped it, and then people got livid
with us.

Speaker 2 (23:31):
Yeah I don't even know, so tune in next week
and we'll tell you what.

Speaker 5 (23:34):
It's funny because I have the whole story written right
here and just printed out, and I got it right
here from last week's notes and and I flipped it
over to write down the questions for the interview that
we wanted to do with Paul Castro.

Speaker 3 (23:50):
And by the way, that's a name dropy friend of
the show. So uh yeah, all right, I'm I did
tell them.

Speaker 2 (23:56):
I did tell them. If we don't get to every
story this week.

Speaker 1 (23:59):
Guess what, we'll be back next week and we can
bring it.

Speaker 2 (24:02):
And that's what we did. We I told you we'll see.

Speaker 1 (24:05):
You back on the radio next week with that story
about phemo chemicals.

Speaker 3 (24:08):
I love how James starts off the show by saying, see,
we tell you we'll be back next week. And then
someday it's gonna come. I don't know when, but it
will eventually come to it. When it does, and when
it does, I can hear it now. It's like, wait
a minute, where are those guys? They said that you
lied to me.

Speaker 1 (24:23):
Well, that's what I shut down all the social media.
I shut down our email. Ye, and we'll ride off
into the sunset like our buddy, uh Mark Cleveland of
Wassatze Brewing Company.

Speaker 3 (24:33):
That's another story we'll have to tell, all right. But
speaking of starting stories that we didn't finish, let's talk
about chemicals.

Speaker 2 (24:40):
In your Oh wait, I want to talk more about this, shiner.

Speaker 3 (24:42):
No, shut up. I got a listener blowing up the
lines right now and be like, hey, come on, all right.
So okay, if you if you've been living under a
rock or in a cave, or you've been off the
internet for the last month, and we're really the last
two weeks, then you know nothing about this at all.

(25:04):
But if you've been paying attention at all. It's made
every every single news outlet. It's it's made its rounds.
And when it was first sent to me, it was
on some super nerdy scientific journal website talking about the
team of environmental scientists from the ACS Journal of Environmental
Scientists and Technology conducting research on PFAS chemicals in water supply.

(25:28):
I'm like, oh, my gosh, you cannot get any more
dry than that. I mean, that is.

Speaker 2 (25:36):
Sorry.

Speaker 3 (25:37):
I feel like I'm gonna get beat up after reading
this story by Bill. It's like, don't you ever say
those words again. But everybody's freaking out right now. So
this is this is where we educate you as well,
because everybody is going nuts or like beer drinkers, beware,
scientists want you to quit drinking beer because they've discovered
forever chemicals, also known as pfas. Can 'taminating your beer,

(26:01):
beer beer, beer danger, danger, danger, It's exceeded the EPA
limits And no, these chemicals in beer, you cannot just
pee them out. No, your kidneys will not filter them,
your liver cannot handle them. They are in you forever,
hence why they're called forever, hence the dame Yes Forever
chemicals basically yeah. Oh and in case you're wondering, like

(26:23):
do I have them, Well, they're just so. You know,
there are about three hundred and thirty six million Americans
in the United States and it is estimated that two
hundred million Americans have p fast contamination in their body. Congratulations,
you're one of us, one of us, one of us. Yes,
And this is the crazy thing. So the environmentalists they

(26:45):
went out there and they were sitting around drinking water
and they were talking about doing tests on PFOST chemicals
in municipal water. And one of the guys was having
a beer and he's like, hey, is a is there
any PFOST chemicals in beer? Or does brewing t out
beer uses water? I know, maybe brewing gets rid of it.
And I was immediately reminded of this this mentality, you know,

(27:07):
of how we stopped the spread of the plague and
you know, and how it cut down on the spread
of plague because people were drinking beer because it was
boiled water. You know, people weren't drinking unsanitary water. So
people who drank more beer were less likely to get sick. Well,
turns out that they said, well, let's go find out,
so they started running test on beer and guess what,

(27:28):
ninety five percent of all the beer in the world
has p fas in it. So the only solution is
to find the five percent that doesn't or quit drinking.
Those are your only two solutions. Okay, And now I
don't know how you feel, but dry January never participated.
So and I survived that.

Speaker 2 (27:48):
I have. I've done it multiple times.

Speaker 3 (27:50):
Yes, and you and you started back up? Yeah, you did? Well?

Speaker 6 (27:54):
Is there p face not an a beer? So even
though you r on an a beer, you're probably still
getting Oh, we.

Speaker 3 (27:59):
May have to talk about that too, because there's a
disturbing trend coming out of the news now about non
alcoholic beer, which we may get to later in the
show or not.

Speaker 2 (28:08):
And you can send us an email. What's on top
ra Gmail?

Speaker 3 (28:13):
All right, So here, just in case you're wondering, the
states with beer with the worst the worst p fast
contamination North Carolina, California, and Michigan. Oh by the way,
also the states with the worst p fastened their municipal
water North Carolina, California, and Michigan. So guess what it

(28:34):
coincides with the tap water. So if you're thinking I'm
gonna stop drinking beer to avoid getting these chemicals. You're
gonna have to stop drinking water as well, because it
is in there. Oh, by the way, New York, New Jersey,
and Texas you showed up on the above the threshold
list too, so don't worry. You weren't left out. But
there is one way that you can get rid of it,

(28:55):
and it's expensive, and that is for breweries that do
our Oh, reverse osmosis will remove p fasts from your
beer and your water supply.

Speaker 6 (29:07):
Yeah, that's expensive though, because then you got to rebuild
your water profile for each beer you're making, and that
just adds are.

Speaker 3 (29:17):
Shut up?

Speaker 5 (29:17):
Bill?

Speaker 3 (29:19):
All right, So there's your story. Basically, p fast chemicals
are in your beer, in there in your water, but
row reverse osmosis treatment will take it out. Now you
know the rest of the story.

Speaker 2 (29:29):
There you go.

Speaker 1 (29:29):
All right, we gotta take a break. Coming up, we'll
talk about the perfect airport beer.

Speaker 2 (29:33):
What is that? Well, we'll try to explain.

Speaker 3 (29:35):
Dumb is dumb?

Speaker 2 (29:36):
We'll be right back.

Speaker 3 (29:38):
Well, that meetings sucked.

Speaker 4 (29:39):
We wonder you can't wait to get home? Is there
beers somewhere out there? Crack open that new iba? Thinking
about us too. This is What's on Tap Radio. Back
to James and Chad.

Speaker 3 (30:05):
All right, welcome back to What's on Tap Radio. Where
we may talk about the things that we say we're
going to talk about, we may actually deliver on our promises.
And it's one of those things where accountability it's it's questionable.
I mean, we don't always get called in a check,
but I want to think our listeners who do fact

(30:27):
check us and hold us accountable by sending us emails
and telling us what we didn't get to. So hopefully
now you know that you are contaminated with PIFAs forever chemicals.
It did not just come from your beer, and the
beer in the world has it. And if you live
in California or Michigan, or Texas or North Carolina, yeah,

(30:49):
you're you're basically screwed.

Speaker 2 (30:50):
I feel a sigh of relief that we got to
the story.

Speaker 3 (30:54):
I know.

Speaker 2 (30:55):
I don't like letting people down.

Speaker 3 (30:58):
No, no, Now, we talked about the forever chemicals now
that are in your beer, but I want to talk
about something else that's in your beer here, because James
has the award winning Belgian table beer and it is
shiner Bock. That is something I would never consider in
that in that category. So James, would you please for

(31:19):
me again? Read the tasting notes. I'm off oh sorry,
sorry are you No? No, I'm sorry, I'm sorry. No, no, no,
on you take another sip, James.

Speaker 2 (31:35):
And the Chad, I'm offended.

Speaker 3 (31:39):
Okay, here he goes taste taking a sip. Here it
is I'm almost out by the way.

Speaker 1 (31:44):
Yeah, but again. Fun fact they released this during the
october Fest season. It was only supposed to be a seasonal,
but did.

Speaker 2 (31:50):
So well year round.

Speaker 1 (31:52):
And now I get slightly sweet notes of roasted nuts
and caramel. I can tell slightly hopped. Not a lot
of hot presence with it, but it goes down very smooth.
If you look at it, It's got a crystal clear
amber color, sweet aroma, subtle roasted maltiness on the nose.
At four point four percent.

Speaker 2 (32:10):
Alcohol by volume, There you go, Chad, all.

Speaker 3 (32:12):
Right, Belgian table beers off from the associated with low
alcohol content.

Speaker 2 (32:16):
Four four point four Okay.

Speaker 3 (32:19):
Fruity esters spicy phenols in a mix of multi biscuity
and sometimes toasty or nutty flavors.

Speaker 1 (32:25):
Okay, so we got one out a ses.

Speaker 3 (32:28):
Yeah okay, yes, the orange to pair like in complexity,
including notes of apple, peach, apricot, or even grapefruit, spicy
like clove or pepper, or hints of black pepper. I'm sorry,
this does not meet the definition. I'm sorry it does not.

Speaker 2 (32:50):
I I look, do we need to call everybody? Josh Lindsay.

Speaker 3 (32:55):
Oh, dude, Lindsay's gonna be all over this because.

Speaker 1 (32:57):
Josh Lindsay, he is a certified beer judge. He does
these competitions, he does World Beer Cup, he does Great America.

Speaker 3 (33:05):
One level higher than me on both the beer judge
and the serone. He's an advanced to serone and he's
a certified beer judge. I'm just a recognized beer judge.

Speaker 2 (33:14):
And he is the man. He's the man to talk
to you of why.

Speaker 3 (33:18):
I know he's gonna he's gonna listen to this and
he'll send us a message. But anyway, all right, So
that that's what's in your beer.

Speaker 1 (33:26):
I'm almost out. I'm drinking out my what's on tap redo?
It's like a podcast lasting Yeah, I know, I saw that.

Speaker 2 (33:32):
All right, that's nice.

Speaker 3 (33:33):
Well, James, do you like okay, hold on, would you
what food would you pair with a Belgian table beer? Well?

Speaker 2 (33:42):
This beer A nice good burger.

Speaker 3 (33:44):
There you go. Nice, but not just any burger, a
Canadian burger.

Speaker 2 (33:48):
From Toronto to be exacted.

Speaker 3 (33:49):
There you go.

Speaker 2 (33:50):
I saw this story and I was like, man, this
is genius. All right. So it's a place called Good
Fortune Burger Company.

Speaker 1 (33:58):
And I don't really have a lot of d details
of this, but I don't know how long they can
get away with this, but it's genius. They renamed menus
on his items of They renamed menu items to sound
like office supplies so remote workers could potentially use them
as an expense report. For example, they got a burger

(34:23):
called the Mini dry Erace Whiteboard, which is a diamond
chicken burger. They have a wired headphones with Mike, which
is another It looks like this is a cheeseburger with
pickles tomatoes. The other one was obviously a chicken burger. Oh,
this is a veggie burger.

Speaker 2 (34:42):
Excuse me.

Speaker 1 (34:42):
The wired headphones with Mike is a veggie burger. And
their loaded French fries is the USB wired mouse palm
fries on the streets, but CPU mouse in the expense sheets.

Speaker 2 (34:56):
Wow. So yeah, it's a.

Speaker 1 (35:00):
It's a Toronto burger company called Good Fortune Burger where
they renamed.

Speaker 2 (35:05):
Its menu items.

Speaker 1 (35:05):
It sound like office supplies, so remote workers could potentially
use them as expense reports.

Speaker 3 (35:12):
That's pretty amazing, man.

Speaker 1 (35:14):
Think about it, like if you a brewery did that, Like,
oh yeah, I'm just drinking this, you know.

Speaker 3 (35:20):
I wonder what the stapler tastes like.

Speaker 1 (35:22):
The stapler I p a or the the bluetooth, the
bluetooth mouse stout.

Speaker 2 (35:32):
So that you wouldn't you bought all these office supplies? Yeah, man,
run low man. I needed a posted notes and uh.

Speaker 3 (35:40):
Highlighters is probably like barley wine.

Speaker 1 (35:42):
Yeah, paper clips, I needed what would a paper clip be?

Speaker 3 (35:48):
Paper clip, Pilsner, Pierre, you go something like that.

Speaker 2 (35:53):
It's called right off the flash drives.

Speaker 4 (35:57):
Right.

Speaker 3 (35:58):
I love this. This is great now.

Speaker 2 (36:00):
I saw that. I was like, man, that's genius.

Speaker 3 (36:02):
I had a conversation last week with a good friend
of ours who we haven't talked to in a long time.
He was the founder of another beer radio show, Drink
of Ages, which not on anymore, John Denman, and I talked,
Oh yeah, no, there's a blast in the past. Yeah
he is, and he's selling heavy equipment and I was

(36:22):
talking to him and one of the things we were
talking about is his expense reports. It's funny you brought
this up. I mean, this is totally off the This
is not on the script here. We weren't planning.

Speaker 2 (36:32):
Well, yeah, he's not even on the one sheet. I
just know.

Speaker 3 (36:35):
No. But he told me that there's one brewery that
is like a three minute walk from his house and
he's been there only a handful of times, but the
rest of the time he's out working. And he said,
nobody wants to go out for dinner or drinks anymore.
Everybody wants lunch. And he says, my expense reports are
like like next to nothing. So whenever he wants to

(36:58):
go out for a beer, he's usually going by himself
because nobody wants to go out for dinner or drinks.
And it's really it's quite a shift since the pandemic
of what happened and just what people want and what
the expectations are.

Speaker 2 (37:12):
So it's interesting you mentioned that. And we're coming up
we have a story talking about gen Z how they're
killing off bar tabs. We're gonna talk about that now.

Speaker 3 (37:21):
Speaking of bar tabs, and this is a really sad story.
But James and I when we would go to the
Great American Beer Festival. This is gonna sound sad, okay,
but we're sorry. It's gonna sound like a good thing,
but it's really sad when we go with the media
to different places no bar tab like because the festival,
the Brews Association, they do such a great job of

(37:42):
taking care of us. Well, one of the trips, we
got to go to Great Divide and we got to
go to the barrel Room and just yeah, it was amazing.
But this is a very disturbing news coming out of Boulder, Colorado,
or sorry, Denver, Colorado this week, dude, Great Divide closing
both their tap room and the barrel Room in downtown Denver, Colorado.

Speaker 1 (38:06):
So they have two locations in Denver. The original location
that they opened and what was it ninety four?

Speaker 3 (38:14):
I don't it was the first brewery I went to.

Speaker 1 (38:17):
They opened it in ninety four, the original location, yeah,
and uh yeah, and then they opened up a satellite
one in Rhino.

Speaker 3 (38:25):
Right. Well, well there's the barrel room, yeah, which is
the barrel room?

Speaker 2 (38:31):
Okay, Okay, that's the barrel room and the one in Rhino.

Speaker 3 (38:34):
Yeah.

Speaker 1 (38:34):
And Chad and I, boy do we got stories about
hanging out there.

Speaker 3 (38:38):
We met the We met the founder of untapped.

Speaker 2 (38:41):
Yeah, we did. We hung out with them there.

Speaker 3 (38:43):
Carlos not and just when we met him from by
U tesh oh Carlos.

Speaker 2 (38:48):
Yeah. We man.

Speaker 1 (38:49):
Just some stories and you hate hearing this man because
they're like these are hangout you know, like, oh one day,
one day, we'll make it back to Denver and we're
gonna go back to these places, which which we thought,
which week, which we thought, And now we're gonna go
back and they're not gonna be there. And this is
not the first brewery we've talked about closing in Denver,
one of our favorites. So that's some sad news. But

(39:12):
uh yeah, Great Divide who knew two locations closing.

Speaker 3 (39:16):
Great Divide was bought by another big brewery.

Speaker 2 (39:19):
Yeah, Welding Brands.

Speaker 1 (39:21):
It started it in twenty twenty four, which owns found
I think they owned Denver Beer Company, funk Works, and
your favorite brewery, the Serversia Colorado, which is the.

Speaker 3 (39:32):
Stop damn you Weldings.

Speaker 1 (39:35):
All right, So that's our number one of the books
coming up next hour.

Speaker 2 (39:39):
We got a hold my beer and watched this.

Speaker 1 (39:40):
We're gonna talk about the perfect airport beer and how
garage beer slowly taking over and why gen Z's they're
killing off the bar tabs? All this so much more
hanging out on hour number two, we'll be right back.

Speaker 4 (39:52):
The only thing we throw back on Thursday, he's a
pint of beer or two or three. This is what's
on tap radio. Back to James and Chad.

Speaker 2 (40:16):
All right, a lot on tap this hour.

Speaker 1 (40:19):
I promise that we're gonna get to these stories and
if we don't, guess what, we're back next week.

Speaker 3 (40:26):
Next week. So, in other words, we we geared what
is it? It's what sixty percent of the time we
work on under of the.

Speaker 1 (40:35):
Time words we live by. I'm gonna put that on
the next shirt. I'm gonna put that on the next shirt.
What's on shirts?

Speaker 3 (40:44):
What is it? Sixty percent of the time? We are.

Speaker 1 (40:48):
So on tap this hour. We got a hold my beer,
which is about to come up shortly. We got the
perfect airport beer and we're gonna see if we agree
with that. Uh, gen Z's why they're killing off the
bar tabs. Garage beer is taking over. They are world domination.
And then we got this story and the dumbest headline
I've ever read New NBA championship bottles infused with recycled

(41:13):
NBA trophy gold.

Speaker 2 (41:15):
I tell you what that is so much.

Speaker 3 (41:16):
We need to hang out, need a longer, longer headline
than that one. And somebody whole headline is the whole story.

Speaker 2 (41:24):
Somebody who teaches journalism.

Speaker 1 (41:28):
I would if some a student turned that in, I
would Nope, I'll send it right back.

Speaker 3 (41:33):
I'm like that, you want the f or do you
want to redo it?

Speaker 2 (41:36):
Yeah?

Speaker 1 (41:36):
That's too many, it's take it out too much real
estate there, my friend, speaking of reduce.

Speaker 3 (41:41):
My glass is empty and I need mine.

Speaker 2 (41:43):
So is mine, So is mine. I need to crack
a beer before I get in the whole my beer
and wash this which is coming up in a second.

Speaker 3 (41:49):
Who's gonna go first?

Speaker 2 (41:50):
Uh?

Speaker 1 (41:50):
You know I kick things off this week. Why don't
you guys go first? With brought the table earlier?

Speaker 2 (41:55):
So whant you guys?

Speaker 3 (41:56):
Harbor light Bill over there on third Mic he's got
some sweet nectar from his brewery.

Speaker 6 (42:02):
Yeah, since we started out so light on the first beer,
I figured we'd raise the bar a little bit oldie,
but goody twenty one.

Speaker 3 (42:11):
Whatever it takes, whatever it takes, it's an old ale.

Speaker 6 (42:15):
It was around twelve percent when I went in the
barrel with it, So I'm not exactly sure right now,
but it's somewhere between twelve and a half and thirteen percent.

Speaker 3 (42:24):
Oh oh ohoa.

Speaker 6 (42:25):
Very yeah, very similar to a barley wine, but less hopped.

Speaker 3 (42:31):
Yes, it has very much the ooh, the aromas, the phenols,
the esters, the the very yes, the phenols. It smells boozy. Yep.
If you like whiskey and you like booze, this is
the beer for you. This almost drinks like an old fashion. Yes,
it's very much like an old fashion So it's got
a little bit of an almost orange note to it

(42:54):
and very warming yep.

Speaker 6 (42:56):
Nice colors, real close to that too, actually, just a
nice deep, real deep gold light brown Brewering Company one.

Speaker 2 (43:06):
All right, I gotta bring it. I gotta drink a beer,
is okay, Bill? Can I crack a beer now?

Speaker 3 (43:10):
Absolutely?

Speaker 2 (43:11):
All right forward.

Speaker 1 (43:12):
I am bringing in another award winning beer, another award
winning beer. But this is officially kicks off summer for me.
I don't actually drink this beer until schools out, like
I don't drink october Fest and after Labor Day. I
don't drink this beer, this particular beer, until school is
officially out.

Speaker 3 (43:27):
I know what it is. I know what it is.
I can name it.

Speaker 2 (43:29):
Okay, what is it?

Speaker 3 (43:30):
Chad, Saint Arnold Brewing Company Summer Pills now award winning
Summer the award winning summer Pills.

Speaker 1 (43:36):
The award winning summer pill is coming up. I'm gonna
take all the awards they've won.

Speaker 3 (43:39):
But it does actually say the award winning on there.

Speaker 2 (43:41):
It does say that see award winning. And I know
this is radio, but I'll take a picture of it
and post to our social media.

Speaker 3 (43:45):
Sure you will, Sure I will.

Speaker 2 (43:46):
I know.

Speaker 3 (43:47):
Check out this, check out this. He'll be here next week.

Speaker 2 (43:49):
Check out this.

Speaker 3 (43:50):
Uh this weird six peck care Well, let's talk about
that later. I want to.

Speaker 1 (43:54):
I got, I got questions, all right, So I'm gonna
go and crack this, and then I gotta get in
a whole my beer and watch this.

Speaker 3 (43:57):
Yea award winning one.

Speaker 1 (43:59):
Summer pills from Saint Arnold Brewing Company, which I don't
drink until the schools let out. And as he sees
very light, I know this is radio and you can't wait,
but Golden Color, I'll go and take a swig of this.

Speaker 3 (44:12):
Yeah, that's won plenty of Awards great Beer.

Speaker 1 (44:16):
And I'll tell you a little bit about the tasting
notes and everything about the wars that have won coming up.
But at four point nine percent the Saint Arnold Award
winning Summer Pills. But let me get into hold my
beer and watch this which bill you're gonna be You're
gonna be happy this week?

Speaker 6 (44:32):
Oh, I don't tell me. I'm gonna run on a lemon.
Say this guy is from Florida.

Speaker 2 (44:37):
Very good, very good.

Speaker 3 (44:39):
Yes, one of these days it's gonna be Rhode Island
and I'm gonna be right. But go ahead, yep.

Speaker 1 (44:43):
This is it's what we call it was a tale
of two identities. So Vincent Conroy fifty six was allegedly drunk.
He was drunk and walk allegedly well they had to
put the word llegedly in there. But he was walking
around a Florida parking lot wearing only a T shirt
with no pants. And this is on This was on

(45:07):
a Wednesday morning, by the way, guys, this is not
on a Friday or Saturday.

Speaker 2 (45:09):
This is on Wednesday morning.

Speaker 1 (45:12):
With with his private parts just flopping in the wind
yep public display. All right, Yeah, Conrad was spotted with
two wine bottles and a can of beer.

Speaker 2 (45:27):
Don't ask Bill because I have no information for you.

Speaker 3 (45:30):
I've learned not to ask.

Speaker 2 (45:33):
Bill's and asked what kind of beer it was? There's
no information of what kind of beer nor what kind
of wine. But I like to guess. I'm gonna say
the wine maybe a little uh.

Speaker 3 (45:45):
Boons Farm, Thunderbird.

Speaker 2 (45:51):
Mad Dog, maybe the cannon bush? Who knows what? Doesn't say?
All right? Win.

Speaker 1 (45:57):
Confronted by police and asked who identify by himself, the
suspect provided the name Charles Dickens, could have.

Speaker 2 (46:08):
Gone with any name.

Speaker 3 (46:10):
Hold on second, though, what was it? What was he wearing?
Just a T shirt, no pants? And what was his name?

Speaker 2 (46:15):
Charles Dickens?

Speaker 3 (46:17):
Okay, got it? She came a bar after that.

Speaker 2 (46:24):
It was later discovered that his name was not Charles Dickens,
but in fact Vincent Conroy.

Speaker 3 (46:31):
You know, this reminds me of the story that I'm
trying to remember who showed it to me. But there
was a bar named Richard Cranium's good name for a bar.
If you don't know what that means, look it up.

Speaker 2 (46:43):
Or as Chad.

Speaker 1 (46:44):
Yeah, next time you see him and buy him a
beer and he'll tell you the story.

Speaker 2 (46:48):
But in addition to an open container.

Speaker 1 (46:49):
And exposure of sexual organ counts, he was also charged
with providing false name to law enforcements. So after a
day locked up at a local he was freed on
his own recognizant by a county judge.

Speaker 2 (47:06):
So you're home, my being. Watch this this week, a.

Speaker 1 (47:08):
Drunk, paantless man told police that his name was Charles Dickens.

Speaker 2 (47:14):
Now why Charles? I mean, there's so many names. What
why Charles Dickens.

Speaker 3 (47:22):
I have an idea. I mean, I'm not trying to
say what his attire or lack thereof had anything to
do with it.

Speaker 1 (47:29):
But but again, only wearing T shirt, no pants, with
his junk just flopping in the wind.

Speaker 3 (47:36):
At least he didn't say Dick Tracy. You know, he
could have said that.

Speaker 1 (47:39):
I mean, there's there's a lot of puns you could
have gone with, Yes, okay.

Speaker 3 (47:42):
Richard Nixon. I mean he could have gone with Dick
Cheney Trickle, the NASCAR driver Nick Cheney.

Speaker 2 (47:49):
I get it, I get all right. We gotta take
a break still to come.

Speaker 1 (47:51):
We're gonna talk about that perfect airport beer, what awards
the summer pills one?

Speaker 2 (47:57):
Also so much more hang with us. We'll be right back.

Speaker 4 (48:00):
And now your weekend forecast A chance of beer? You've
got what's on tap radio?

Speaker 1 (48:23):
All right, summer is officially begone. Kids are out of school.
And since the kids are out of school, I can
crack the award winning summer pills.

Speaker 3 (48:36):
Now.

Speaker 1 (48:36):
Somebody's like, why why do you wait? I mean that
beer is released in February. Probably is not that early.

Speaker 2 (48:43):
But it is. It's pretty early. I just want I
like to have things to look forward to.

Speaker 1 (48:47):
I like to look forward to things, and that's why
I wait till after Labor Day to drink the Octoberfest
because I like to have something to look forward to.

Speaker 3 (48:54):
So I think it is released before, maybe March first,
because if you look at the can, it's got all
those pastel colors. I think they launch it just in
time for Easter, probably you know the spring. It does
look like a big Easter egg. It does. Hold that
can up. Again, I know this is radio. Look at it.
Tell me how doesn't look like an Easter egg.

Speaker 2 (49:14):
It does look.

Speaker 3 (49:17):
It does. See but they know their audience.

Speaker 1 (49:21):
We'll take a picture of it, or I'll try to
at least, No you won't. All right, so let me
tell you what I tasted this beer.

Speaker 3 (49:29):
I was gonna say, what in this beer?

Speaker 2 (49:32):
The Saint Arnold? This don't get the tasting notes of it.

Speaker 1 (49:35):
Sweet mall complimented by abundant hop aroma and flavor. I
could tell his bride with the finest German malt a,
copious the quantity of noble hops imported from the Czech Republic,
and this is coming at four point nine percent alcohol
that volume.

Speaker 3 (49:50):
Most people when they taste it, they just say, yeah,
I taste beer. It's good, It's good. James is like
a copious amount of checking German hops.

Speaker 1 (50:00):
Well, this is a golden Munich style hellas, and let's
look at the awards this one, all right.

Speaker 3 (50:06):
I don't need I don't need to look up the
tasting notes of the Golden Munich style Hellas, because if
I did, it would match everything you just described.

Speaker 1 (50:16):
They have won a silver medal at g ABF and
the Munich Style Hells category in twenty fourteen, twenty thirteen,
two thousand and nine, two thousand and eight, two thousand
and five, two thousand and three, and they won a
gold medal at the Colorado State Fair Pilsner in nineteen
ninety seven. Also, this beer is one berreld age stouts.

Speaker 3 (50:37):
Shut up a shot, idiot smoked beer, collaboration beer. Look
at a shiner boch hazy IPA. Oh yeah, Texas style
boch category shut up.

Speaker 2 (50:53):
Fruited fruited IPA category. No, I'm just kidding, but.

Speaker 3 (50:57):
Sour white style, yeah, which doesn't exist. A session IPA
cold IPA which doesn't exist.

Speaker 1 (51:05):
Yeah, dumb barreled age stout, Imperial stout Cadagnom's kidding, but no,
the munich style hells they wrapped us up in the
Great American brig Festival.

Speaker 2 (51:14):
So all right.

Speaker 1 (51:15):
Taking over for me is the award winning Summer Pills
from Santa Ol Brewing Company.

Speaker 3 (51:19):
And we're uh, we're kicking here with.

Speaker 6 (51:22):
Harbor Light Brewings two twenty one. Uh hed it on
tap for a while back. I still have a few
cans left. It's sitting around twelve and a half thirteen
percent Baryl age old ale.

Speaker 3 (51:34):
This is why when you're in West Michigan, you need
to find yourself down there in South Haven. Go check
out what's in the tap room, because there is Bill's tap,
and you never know what's gonna be on and he
may just pull something out of the cellar and throw
it on. And then again you may stop by and say, hey,
I heard you on What's on tap radio? And he
may say, hold on, I'm gonna go change out the
keg real quick. He's done that before, that's happened before. Yeah,
so it's a lot of fun there.

Speaker 1 (51:55):
All right, thanks Bill. Chad's funny, he asked Bill. He's
say how much more to this do you have?

Speaker 3 (51:58):
And Bill's like none, you got the last?

Speaker 2 (52:02):
Ye I know it.

Speaker 1 (52:04):
But yeah, uh hey, speaking of taking over, speaking of
beer that tastes like beer, garage beer, I'm a fan.

Speaker 2 (52:11):
I'm a fan of garage beer. All right.

Speaker 1 (52:13):
Uh it's the beverage company Cone by Travis and Jason
kelce I announced they are new owners of the Saint
Joseph Goats, a professional indoor football team. So yep, they
are now ownership of a professional football team.

Speaker 3 (52:28):
All right. Now, did you see the tea's that came
out the week before they announced what team it was?
It said that the Kelsey brothers were were getting ready
to announce ownership in a professional football team, and everybody's like, okay,
is it the Chiefs? Is it? You know? Is it
the Rams? Is it right, He's like everybody, right, everybody

(52:49):
who's freaking out, And they're like, Okay, what is it?
And they're doing it to uh do a sports sponsorship
with their with their beer or something, and and and
it's none of those. It's not the Saints, it's not
the Lions, the Bear, Texas Alcans. No, who is it? Again?

Speaker 1 (53:03):
Is the Saint Joseph Goats a professional indoor football team.
So in the t's it just says Annow's ownership of
a professional football team. But in the story they slide
the word indoor in there.

Speaker 3 (53:14):
But Saint Joe ware Yeah, I know there's a Saint
Joe Michigan. But they don't have it. They don't. They
don't have it. Do they say what state that's in?

Speaker 1 (53:24):
No, they do say that Garage Beer will be sponsoring
the team with part owners of the team, the brothers
and the beer company will own.

Speaker 2 (53:31):
Guess how much percentage of the company.

Speaker 3 (53:33):
Oh, go, you want me guess?

Speaker 2 (53:35):
Yeah?

Speaker 3 (53:35):
Ten percent, ten percent.

Speaker 1 (53:36):
Bill, what do you think ownership of the company, Oh,
twenty Chad says ten.

Speaker 2 (53:42):
Bill says twenty ye. Both over.

Speaker 1 (53:44):
The brothers said the beer company will they would own
one percent, one percent of the team.

Speaker 3 (53:50):
Man, there's a there's a letdown of a headline that is,
by the.

Speaker 6 (53:55):
Way, that's in Saint Joel, Missouri. Okay, Zuri the thriving
metropolis of St.

Speaker 3 (54:00):
Joe, the sprawling metropolis.

Speaker 1 (54:03):
And according to the pression release, it says this is
more than a sponsorship. It is bold, possibly confusing, leap
into the world of professional sports ownership, and we couldn't
be more excited.

Speaker 2 (54:12):
Gage Beer said in the news release.

Speaker 1 (54:13):
Some brands by arena naming rights. We bought the Goats.

Speaker 3 (54:18):
But if you get a chance, look up their their mascot.
Oh my gosh, it looks like Tom Landry. He's wearing
a hat and this and he's wearing a Yeah, he's
wearing a hat and a tie and a coat. And
it's like he looks like Tom Landry, the fuld coach
of the Dallas Cowboys.

Speaker 2 (54:33):
Wat St. Joe.

Speaker 3 (54:34):
That's their mascot.

Speaker 1 (54:35):
Their mascot is not a goat atat.

Speaker 3 (54:40):
It looks it's a goat dressed up like old Tom Landry.

Speaker 2 (54:43):
Okay, I don't understand this.

Speaker 1 (54:46):
So for those that are new, Garage Beer was founded
in the brothers home state of Ohio, and it was
growing across the country ever since. The brothers became part
owners of the beer company in June of twenty twenty four,
and now they have now ownership of a professional football
a team indoor football team called the Saint Joseph Goats.

Speaker 3 (55:03):
And for those who don't know who the Kelsey Brothers are,
these are two brothers who played in the NFL, one
for the Philadelphia Eagles, the other one for the Kansas
City Chiefs. They the chefs, that's the chefs. And also
the brother who played for the Kinsey Chiefs, he started
dating Taylor Swift, which is the reason she's so popular now.

Speaker 1 (55:26):
So and also they do a good podcast called the
New Heights Podcast, which I listened to weekly.

Speaker 3 (55:31):
Yeah. Now, I remember watching some of that indoor football.

Speaker 6 (55:34):
And that kind of hit its peak I think like
four or five six years ago, and I haven't seen
any of it anything about it in the last four years.

Speaker 3 (55:45):
Grand Rapids still has the banners hanging up for the
two years that they were, the two years they existed,
the two years they won the Arena Bowl. They are gone.

Speaker 2 (55:53):
They are gone.

Speaker 3 (55:54):
They think they were the Rhinos, Grand Rapids, Rampage Grande.

Speaker 2 (55:58):
We had the w N b A in Houston, and
we won all those championships and then just kind of
just dulllled.

Speaker 3 (56:04):
Yeah, exactly, the WNBA here in Houston. Oh, the Kelsey
brothers are trying to bring back intoor football.

Speaker 1 (56:11):
They're taking over world dominance one arena football team at
a time.

Speaker 3 (56:15):
Well, I'm gonna say this right now. If you think
that they're going to dominate the world, somebody else out
there has something to say about that, because new industry
data has been released and it turns out that this
beer style is about ready to be taking over the
world and it's going to be the number two largest
beer category in the world.

Speaker 2 (56:36):
What is glitter beer?

Speaker 3 (56:42):
So close a session non alcoholic? All right, So just
I need to set the stage here, ladies and gentlemen.
I need to set the stage because you need to
understand that ninety two percent of all beer consumed in
the world is logger style beer. So that is your
bud Miller cores. It's anything that is a lagger brew
with a lagger yeast. So when you think of all

(57:04):
the beers, all the different craft beers in the United
States and around the world, those are all ales and
that makes up a much smaller percentage of the entire
beer market, ninety belongs to Laggers. Well, guess what. There's
a beer category that is expected to grow by eight
percent this year, and ales is expected to drop by

(57:24):
two percent this year. And they are projecting by the
end of the year that I can't believe I'm saying
this non alcoholic beer will be the second largest beer
category in the world, overtaking all ales.

Speaker 2 (57:43):
Told you you.

Speaker 3 (57:43):
Believe that, I have a hard time. I'm not buying it.
The bubble is gonna burst, just like it is on
Arena football for the Kelseys in correct, But I hope
they make a million dollars with that idea.

Speaker 2 (57:55):
It is not even a good pills I'm telling you man.

Speaker 1 (57:57):
All Right, we gotta take a break speaking of I
don't want to give tease way too much, but the
perfect our port beer almost almost blew the teas and
how gen z they're ruining.

Speaker 2 (58:05):
Uh Bar tabs will explain that all so much more.
Hang with us, we'll brought back.

Speaker 4 (58:10):
After reading about the evils of drinking. We made up
our mind. We're gonna stop reading. What's on Tap Radio
continues with James Simpson and Chad Pilbeam.

Speaker 2 (58:34):
All Right, there still a lot to get to.

Speaker 1 (58:38):
Just enjoying this Saint Arnold Award winning Summer Pills.

Speaker 2 (58:42):
It's christmener refreshing. What award did it win? The sounded
sour fruited I p a category.

Speaker 3 (58:50):
Will spontaneously fer minuted of course.

Speaker 2 (58:52):
Yeah, No, I'm just kidding double barreld age stout.

Speaker 3 (58:56):
Shut up. Noah didn't win that either, can't win the
ESB category Hell's Law Texas Bach or Texas Style Bock category. No,
it is a hellas lagger.

Speaker 2 (59:06):
Hell's lager.

Speaker 3 (59:07):
And and unless you have the palette of James Simpson,
it tastes like an amazing light cris It is sweet,
one of the best tasting water.

Speaker 2 (59:18):
Yeah, but also get like straw notes in it, slight
straw notes.

Speaker 3 (59:23):
Yes, yeah, there are some straw notes on that one.
But I also like it. It's it's not too sharp
where it's offensive, but it's it's well carbonated and light bodied.
That man, just bitterness balances out that light sweater sweetness. Nice.

Speaker 2 (59:39):
Nice, It's very very tasty. All right. I want to
get to this story here, and I saw it gen Z.

Speaker 1 (59:47):
Apparently there's been articles coming out. I think I think
it started off as a blog and then publication picked
it up and ran a story about it. But apparently
gen Z doesn't know how to run a bar tab
or needs some bartenders. So recently, in an article came
out highlighting a curious trend among gen Z patrons, the
tendency to pay for each drink individually rather than opening

(01:00:09):
up a tab, and the practice, while seemingly not harmful
or offensive, has sparked debates about efficiency, social norms, and
dynamics between patrons and bartenders, and to provide some kind
of context, opening up a tab traditionally has been a
way to streamline service, allowing bartenders to manage orders and
efficiently and patrons to enjoy seamlessly experienced. So you just

(01:00:33):
want to open a tab, yeah, and you come and
order another beer?

Speaker 2 (01:00:36):
Yeah, put that on the Simpson tab or put that
on the pill Beam tab. That's what I usually say.

Speaker 1 (01:00:41):
However, with the rise of digital payments and a shift
in social behaviors, especially post pandemic, younger patrons are opting
for immediate transactions, So the shift isn't about payment methods,
it's reflective of broader changes in social interactions and trust dynamics.
Some argue that closing out after each drinkies the risk
for forgetting cards or unexpected charges or other point that

(01:01:05):
they can disrupt the flow of service, leading to longer
wait times and increased workload for bartenders.

Speaker 2 (01:01:12):
And it's essential to recognize that these changes are.

Speaker 1 (01:01:15):
Inhurtly negative to highlight involving landscape of social norms and
the importance of adapting to service industries. They are negative shifts.
Open communication and mutual understanding between patrons and service staff
become paramounts. So there's not really much like the old
days of you know, sitting at around the bar like

(01:01:38):
Norm and Cliff talking to the bartender. No, people just
coming in getting their drinks and then you know, going
to their tables. There's no interaction with the bartenders.

Speaker 3 (01:01:47):
What says us, They're on their damn phone. Put your
phone down. Now.

Speaker 6 (01:01:54):
As a brewery owner, though I can see this, I
can't see that very many businesses songs would like it,
because you get charged for every transaction, like through a
credit card, say it's seven cents or whatever, maybe more,
maybe less.

Speaker 3 (01:02:10):
I'm not a numbers.

Speaker 6 (01:02:11):
Guy, but if they're drinking five beers, we get charged
five times. However, many transactions that is if they run
a tab that's once.

Speaker 2 (01:02:23):
Okay, but no.

Speaker 6 (01:02:25):
Assuming they have other type of payment, you know, Apple
pay or something. I'm not sure how that works, but
most I think most breweries and stuff, they don't have
that kind of payment system.

Speaker 3 (01:02:36):
Head brewer brewmaster harbor Light Bill here talking about the accounting.
So I've never, by no means am I an expert
in that.

Speaker 1 (01:02:46):
Believe me, I've never bartended a day of my life.
But I would be curious to know if bartenders get
annoyed with people that constantly are opening and closing tabs.

Speaker 3 (01:02:58):
Well, it creates if you're in one in done, you
save you saved work because otherwise they're handling your card
twice that you're they're they're greeting you twice, and and
it takes twice as long as do a transaction. But
if it's one and done and you're out of there, okay, fine,
But if you're gonna have two or three, now every
time you do it, you're doubling the work, and it's

(01:03:21):
it's just annoying and you're slowing things down. I mean,
let's let's be honest. Bartenders. Well, for those of you
who don't know, because you're on your phone. Bartenders are
in an environment where you are supposed to be social,
and if they're busy handling transactions with your credit card
and receipts, they're not able to converse with other patrons

(01:03:41):
or serve them drinks.

Speaker 6 (01:03:43):
I said, I'm gonna if I'm gonna have one and done,
I tell them right up front, Hey, I'm only having one.

Speaker 3 (01:03:48):
You can cast me out right.

Speaker 2 (01:03:49):
Away, and I've done that.

Speaker 1 (01:03:51):
But I've also done this so where we did a
story about what's the optimal number of beers you're gonna
sit in?

Speaker 2 (01:03:57):
One sitting right?

Speaker 3 (01:03:58):
Seven?

Speaker 2 (01:04:00):
Okay? Uh?

Speaker 1 (01:04:01):
Sometimes I'm doing one and done. Sometimes I'm you know,
it's too but I will be. There will be times
I'll open a tab and then I do you want
to close it?

Speaker 3 (01:04:08):
Yeah?

Speaker 1 (01:04:08):
Let me go in and close it because I might
be the one and done. But am I the a
hole that when the bartender or the waitress or the
waiter comes back and was like, all right, can I
get you guys anything else?

Speaker 2 (01:04:17):
You know what?

Speaker 1 (01:04:18):
Matter of fact, I am going to get another beer now?
Am I annoying that waiter or waitress?

Speaker 6 (01:04:23):
What if a bunch of your buddies show up and
you're like, oh, okay, now I gotta have another one
or two?

Speaker 3 (01:04:28):
Three?

Speaker 2 (01:04:29):
What depends who they are? Seven, It depends who they are.

Speaker 1 (01:04:31):
I might Oh, I'm gonna go to the bathroom real quick.

Speaker 2 (01:04:35):
I retext it.

Speaker 1 (01:04:38):
Anyways, all right, so that it's an ongoing debate whether
or not at you know, gen Z's opening up a
bar tab and closing them right away.

Speaker 2 (01:04:47):
Is it good or is it bad?

Speaker 3 (01:04:49):
Now you asked the question, are you the a hole? Yeah,
he does that. I'm so glad you said that. Totally.
That's a great toss. You have no idea how you
did that. But the owner of Wormtown Brewery in Massachusetts
has a spirited new name for their brand new beer. Now,

(01:05:10):
in case you're wondering about the Wormtown Brewery, this is
no idea either. Yeah, that's why I said, in case
you're wondering. And the Hendler Family Brewing Company, they are
known for their cartoony labels. They're known for their various
descriptions and in depth detail on the brewing process. You know,
double decoction, mash and imported German size ye, all that stuff, right,

(01:05:35):
they go to extreme lenks. Well, now they have a
brand new beer in Massachusetts that comes out and it
is the exact opposite. They don't tell you anything about
the beer whatsoever. Zero tasting notes, zero ingredients on the list, nothing,
And it embraces the attitude of some jerk in Massachusetts.

(01:06:02):
And in case you're wondering what they call people from
Massachusetts who are real jerks, they're called bill ahole no
massholes because they're from Massachusetts. And so they've introduced masshole
light nice and what does it taste like? Buy one

(01:06:22):
and find out. We're not gonna tell you, We're not
gonna bore you with the hops and the talk and
the flavor notes. According to the press release, this is
what massholes truly look for in a beer. The description
is it's a beer it and they're saying there's a
gap in the market. This isn't the press release. It's like,
there's the notion of not getting bogged down with a

(01:06:45):
beer's details. Seems strange for us, but there's nobody out
in the market doing it. So here you go, relishing
in the boring details of German brewing techniques and intricacies.
No more. We love description our beers with hops and malts,
but not this one. Embraces your inner masshole of.

Speaker 1 (01:07:09):
What is the what's the cartoon label? It's like a
bird with a pizza slice in its mouth?

Speaker 2 (01:07:15):
Have you seen it? I have not google that, real
quick Bill.

Speaker 3 (01:07:19):
He's looking it up anyway. It's it's it's the packaging
is plain. It's white, blue and gold in flavor too.
It reminds you of those loggers that you pound in
your younger days, catching sunfish with your friends down at
the town pop. I mean, there's nothing about this. It's
just light, non snobby attitude. Craft beer drinkers will probably

(01:07:43):
won't like it. Just and this. When you're drinking this,
no one will think that you think that you're better
than them. I mean this beer personifies what a masshole is.
Blue collar, white collar, doesn't matter.

Speaker 2 (01:07:55):
Just and what's the name of the brewery? Warm Town?

Speaker 3 (01:08:00):
Yes? I like this one here they put they put
this in the press release. What does matter is that
Brady is the goat though, bird over Magic, the Yankee suck,
and the cape is where summer happens. Welcome to being
a masshole. And who wants to drink a damn beer
or five? I mean, come on, dude, that is beautiful

(01:08:21):
blue collar white collar doesn't matter. What matters is Brady's
the goat bird over Magic, the Yankee suck and the
Cape is where summer happens. You want to drink one,
you want to drink five? Here you go, your masshole.

Speaker 1 (01:08:36):
So it's a run in the middle beer that tastes
like a beer tastes like beer. Yeah, I think I
looked it up and the label has like a bird
with a piece of pizza in his mouth or something.

Speaker 3 (01:08:47):
I don't know. Yeah, I don't see it. But anyway,
well I think I got a picture of it here
there it is. Oh yes, it is.

Speaker 2 (01:08:54):
Okay, dude, it is.

Speaker 3 (01:08:55):
It's a seagull with pizza, a slice of pizza.

Speaker 2 (01:08:58):
Crazy man. I looked it up early. There it is
tasty notes on it.

Speaker 3 (01:09:02):
There are no tasting notes, I know.

Speaker 4 (01:09:04):
I find that.

Speaker 2 (01:09:05):
I learned that now. All right, all right, we gotta
take a break. Still to come.

Speaker 1 (01:09:08):
We're in the last segment. We're gonna talk about the
perfect airport beer.

Speaker 2 (01:09:12):
What is that?

Speaker 1 (01:09:12):
And the dumbest headline ever new NBA Championship bottles and
fused with recycled NBA trophy gold. All right, we'll make
inse to that all coming up in the last segment,
Hang with us, We'll be right back.

Speaker 4 (01:09:23):
On average, humans walk nine hundred miles per year, entering
twenty two gallons of beer, which means the average human
gets forty one miles per gallon. Not ben What's on
tap radio continues.

Speaker 2 (01:09:45):
There we go. Let's start this segment of some nice
jazzy music as we in the last segment of the week.

Speaker 3 (01:09:55):
Is that your way of saying, hope we don't get
flagged because it's at the book end.

Speaker 2 (01:10:01):
Remember to get ahold of the show.

Speaker 1 (01:10:02):
Number of ways to do so, reach out to our Facebook, Instagram, TikTok,
whatever you want to and then, uh, what's on top
ringot gmail dot com. So a couple of stories to
get to before we get out of here. So I
drink this Saint Arnold Award winning summer pills.

Speaker 2 (01:10:18):
We're to wind and the double dry hopped India pallel category.
I'm just kidding. No Munich style hells category Hell all right.

Speaker 3 (01:10:30):
For those who don't know, it's basically your light refreshing
German Munich style crisp blogger. It's delicious or so what
some people would say it's boring beer? Yeah, well shut up, Okay,
you don't have to drink it. If you eat, drink, eat, drink,
chew your pastry stuff.

Speaker 2 (01:10:47):
Trends are out, man, the trends are out. People are
drinking pills iners these days. A lot of loggers stuff
like that.

Speaker 1 (01:10:53):
So all right, ye, speaking of pillsers and loggers.

Speaker 3 (01:10:57):
Nothing the NBA, chad the NBA. Yeah, the NBA, the
NBA in the headline.

Speaker 2 (01:11:05):
I'm reading that.

Speaker 1 (01:11:05):
Like, like I said, I teach journalism, and if one
of my students wrote this headline, I would flag it
not a good headline, not a good headline.

Speaker 3 (01:11:13):
Right, all right, So all right, here's the headline, all right,
Brand new National Basketball Association World Championship Beer bottles infused
with recycled and sustainable National Basketball Association Trophy Gold medal
winning beer for available in stores now, on shelves, soon

(01:11:34):
available to limited edition. No can make that up.

Speaker 2 (01:11:40):
That's pretty much what the headline was. It's very NBA.

Speaker 3 (01:11:43):
Yes, new NBA Championship bottles infused with recycled NBA Trophy
gold because that is what we want. And of course,
speaking of light beer and easy drinking, and Bill even
mentioned it earlier, Water michelob Ultra has teamed up with

(01:12:05):
Oh yes, renowned designer Victor Solomon. Oh yeah, I've got
all of his work. Yeah, absolutely, I mean I keep
it in my solarium. And they created a limited edition
NBA Championship bottle. And what's truly remarkable about this bottle,
and this remarkable is that it's infused with actual gold

(01:12:27):
from recycled NBA championship trophies. Now I still have questions
about that. Who recycles NBA Championship trophies? Like, hey, we
made this one, and yeah, we're.

Speaker 1 (01:12:40):
Like someone's cleaning out, like someone died. They are cleaning
out their their shed, and they're like, all right, what
do we do with that? I guess just dump that.
They save the trophy because we can probably use the gold.

Speaker 3 (01:12:50):
Yeah, they can probably use it to make a beer bottle.

Speaker 2 (01:12:51):
Yeah.

Speaker 3 (01:12:54):
Yeah. It's like the Pistons in in the late eighties
early nineties. It was like, hey, they won three, we
only need one and we need the shelf space, so
let's take two of those in tournament of beer bottles.

Speaker 2 (01:13:06):
Uh.

Speaker 3 (01:13:07):
It's a collaboration that's celebrating the legacy of the NBA
and offering fans, oh ready for this a tangible piece
of history. Yeah, you know that NBA trophy. It's like, yeah,
you want it? Yeah, it looks like a michelob Ultra bottle. Now,
oh okay. But Victor Solomon world renowned designer. He is
known for his work that bridges sports and luxury designs,

(01:13:29):
and he brings his artistic vision to this project, ensuring
that each bottle is not just a beverage container, but
a collector's item. The integration of recycled trophy gold symbolizes
a fusion of past triumphs with present celebrations. Man, a
marketing department went overboard on this. Oh wait, we don't

(01:13:50):
need a marketing department anymore. Chat gpt right there, all right, innovative.
Oh yes, just like michelob Ultra and their ongoing commitment
to an enhancing the fan experience. Yes, it's gonna drink
and taste totally different. Oh, celebrating the intersection of active
lifestyles and enjoyment. By collaborating with artists like Solomon, we

(01:14:12):
are redefining how we experience and commemorate sporting achievements. Wow,
that is rich in bs. I'm sorry, I that is
It is not going to make the beer taste any different.

Speaker 2 (01:14:27):
It's a item. Chat, it's a collector's item. People are
gonna put it on their shelf. They're gonna buy it
and put it on their trophy shelf.

Speaker 3 (01:14:35):
Mitchelloe, Yeah, yeah, what would what would? How would Victor
Solomon say?

Speaker 2 (01:14:39):
Mitchello Ultra, I'm not doing it.

Speaker 3 (01:14:41):
I don't know anyway. Just so you know, we're going
to we're getting ready to put a bow on the show.
Before we do, we're gonna have a black note from
Bell's Brewery twenty twenty three. And that's how we're going
to close out the show here at the Beer Logic
World headquarters and Drinking Imporium. We'll post pictures of that and.

Speaker 1 (01:14:57):
Let you know what I promise, we guarantee, guarantee we
might make. We're were making promises eighty percent of the time,
all right.

Speaker 3 (01:15:07):
Said the time, we're one hundred percent on.

Speaker 2 (01:15:09):
Yeah, there you go. All right, So I gotta tease
the story. Imagine you're at the airport, you're waiting for
your flight, and you step into the Capital one lounge.
You're greeted not.

Speaker 1 (01:15:19):
Just with the comfortable seating and amenities, but also with
a specialty crafted beer designed to enhance your travel experience.

Speaker 3 (01:15:26):
I honestly thought you were gonna say, we're greeted by
Samuel L. Jackson saying what's in your wallet?

Speaker 1 (01:15:33):
Well, the vision became a reality when Capital One partnered
with Virginia's last Rhino brewing company to create the perfect
airport beer. The collaboration aim to develop a beer that
compliments the ambience of a lounge and cater's a diverse
range of palettes. The result of the brew is that
balances flavor and refreshment, making an ideal choice for travelers

(01:15:55):
seeking relaxation before their journey.

Speaker 3 (01:15:58):
This beer tastes like relaxation before your journey. Is that?
Is that a tasting note?

Speaker 4 (01:16:03):
Oh?

Speaker 2 (01:16:03):
You want to know that?

Speaker 1 (01:16:03):
The tasting notes are pre fight pre flight Lagger a clean, crisp,
ultra drinkable beer that's reliable as a well time boarding call.
So pre Fight Lagger is a crisp and clean, ultra
drinkable that's reliable as a well timed boarding call.

Speaker 3 (01:16:20):
I know people who have missed their flight visual a
wrong timed beer sitting at the airport bar and they're like, yeah,
I got time.

Speaker 6 (01:16:28):
Shoot now, lest you're claustrophobic and scared of flying, then
like six of these are the perfect thing.

Speaker 1 (01:16:35):
All right, I'm glad you brought that up. Bring that
up in a second bill. I'm gona talk about that.
So Last Rhino Brewing company known for its commitment to
quality innovation and braced the challenge. The brewer worked closely
with Capital One to understand the desired flavor profile of
the unique environment of an airport lounge. The outcome of
the beer is not only satisfies, but also it elevates

(01:16:55):
the pre flight experience. The partnership exemplifies how brands can
come together to enhance customer experience in unexpected ways. By
integrating craft beer into the airport lounge seating, Capital One
and Last Rhino redefined what travelers can anticipate during their layovers.
So Capital One wanted the perfect airport beer, and Virginia's

(01:17:17):
Last Rhino delivered with this ultra drinkable beer that's reliable
as a well time boarding call.

Speaker 2 (01:17:25):
So here's my thinking. All right, when you are about
to fly and you have anxiety, you want something kind
of stiff, little, something strong. You want something like a
pre fight logger.

Speaker 3 (01:17:39):
I need an old fashion Yeah.

Speaker 1 (01:17:41):
That's what I'm saying, right, People gonna go with the
with the old fashion they're gonna go with, uh, you know,
Jack on the rocks, whatever it is.

Speaker 3 (01:17:49):
I want a bottle of Michelo Altra made with recycled
NBA trophies. I mean, that's what I want because then
I can fly like a champion. I'm getting on the
planes like we want. Like, I am not buying this beer. Well,
actually I would buy this beer.

Speaker 2 (01:18:07):
You know why because you want to check it in.

Speaker 3 (01:18:08):
Well I couldn't because I can't. Yeah, something I can
I've never had before. But I can't get in the
Capital one lounge because I'm not a Capital one cardholder. No, yeah, exclusive.

Speaker 1 (01:18:17):
But I'm telling you, the only people that go to
the Capitol I don't want to stereotype, but I'm assuming
that the folks that are go to Capital one lounges
are pretty much the drinkers of those kind of beers.

Speaker 3 (01:18:31):
But not only that, their experienced flyers. So if you're like, yeah,
if you're feeling a little anxious and you know, you're
worried about your flight and everything, it's like, if you're
in that lounge, you're a frequent flyer. Yeah, So this
is not I mean, this is like taking sand to
the beach. So the only thing I would make it
better if it was premium. Yeah, does it say premium, does.

Speaker 1 (01:18:51):
Not mention anything about being premium? I would put the
icing on the cake. All right, we have got to
get out of here. I'm hearing the music. But hey,
did we not deliver?

Speaker 3 (01:19:00):
Hey there are chemicals in your beer?

Speaker 1 (01:19:02):
We told you we did, all right, So if we
didn't get to a story that we tease, guess what,
We'll be back next week. Before we get out here,
let's think our sponsors at being Bare Logical conference events
in the backyard girl keeping the lights nice and bright.
Thanks to our friends over harp Blight Brewing of course
sponsoring our podcast cast, braining so for mister Bilachi himself,
mister Chad Hillbeam on the second mic, on third mic,
killing it, harp Light Bill, I'm Bruger James Simpson, thanks

(01:19:23):
for checking out what's on Tap Radio.

Speaker 2 (01:19:24):
And again, if we didn't

Speaker 1 (01:19:25):
Get to a story that you wanted to hear, tune
in next week we'll be there and then, folks cheers