Brewsers #268- Josh and Michelle with Keyworth Brewing

Today on Brewsers, we talk to Josh and Michelle with Keyworth Brewing out of North Richland Hills, Texas. We talk about their journey into the world of beer, the local scene, and so much more. Follow us on instagram and twitter at Brewserspod. Like, share, review, enjoy and cheers. #brewsers #brewserspod #Enjoylife #DrinkLocal #Cheers 




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Episode Transcript

Speaker 1 (00:20):
Welcome to Bruisers, a podcast about beer, coffee, booze and bruisers.
I'm your host, Roddy John and today we talked to
Josh and Michelle with Keyworth Brewing out of North rich
and Hills, Texas. We talk about their journey into the
world of beer, the local scene, and so much more.
This is such a fun conversation. If you were ever
in the DFW area, make sure to head on over
to Keyworth Brewing. They are doing absolutely fantastic things and

(00:42):
their space is absolutely delightful as well. So, without further ado,
here is Josh and Michelle with Keyworth Brewing.

Speaker 2 (00:58):
We'll go for it.

Speaker 3 (00:59):
Say it again.

Speaker 2 (01:01):
So there's a website.

Speaker 3 (01:04):
Here's a website.

Speaker 4 (01:05):
There's a website. Our website is Keyworthburwing dot com and
it's got our events on it. So we try to
have weekly events. Summertime, it kind of slows down a
little bit just because of all the travel, but we
update that with the beers on tap. So every week
we come out with a new beer. Sometimes we have
a double release, and so whenever it hits the menu

(01:28):
board is when it hits the website, so people can
definitely go on and see updated information on what beer
that they can come in and find and has our
events on it, has our merch on it.

Speaker 3 (01:43):
Am I missing anything? I mean that's pretty much.

Speaker 5 (01:46):
It updated like it follows our menu. So a lot
of when we first started, I learned the hard way.

Speaker 3 (01:52):
Then we have to.

Speaker 5 (01:52):
Yeah, you have to update that website because I had
a guy come in, like he said, he drove an
hour to try a Cols and I left the Cole
show an accident.

Speaker 3 (02:01):
On the website, we didn't have it, we'd just run out.
It was a couple of weeks after we opened and
I got an where can.

Speaker 2 (02:08):
You drive from an hour away in the metropoles Curry Dallas. Yeah,
very could be said.

Speaker 3 (02:15):
We made a whole out here to try our coach
and we didn't have the form. So it was on
our website.

Speaker 5 (02:20):
So now now every like I have reminders that go off,
I live off of those.

Speaker 3 (02:24):
Reminders and tell people what to do. Way, I don't
have to keep it up here, and I keep it
up today.

Speaker 6 (02:30):
Like every time we change a beer, it's on the website.

Speaker 7 (02:33):
So how much are you planning out now when it
comes to because obviously you have the idea I want
to make this beer.

Speaker 2 (02:39):
But then you're also probably looking at the calendar.

Speaker 7 (02:40):
It's like, Okay, well it's gonna take this long for
the beer to actually get on tap, and then by
the time it does, it's this time of year. Yeah,
is that still good for this time of year? So
obviously you got to like break it out that way.
How have you now you're in your second year. Yeah,
did you do the same thing your first year or
was it something like Nope, I'm making this beer and
then this beer and then this beer.

Speaker 5 (02:59):
So it's, uh, it's definitely funny that you asked that
we have. We don't have the same kind of schedule.
That's some of your bigger brewers too. Like I was
talking to the guys over at Turning Point and they
have a schedule and it's six months out yea, Like
you can't. They don't have any moving and if they're
doing a collab and the brewery they're collabbing with doesn't
show up, like they're still making the beer because it

(03:21):
is on the schedu that.

Speaker 3 (03:22):
Is what they ordered for. That's how they have to
make it.

Speaker 5 (03:25):
I get it with big breweries like that, and we
kind of live off of one week.

Speaker 3 (03:30):
At a time around here, so we're well, I mean
some people say yes to that and some people will
say no, that's not awesome.

Speaker 5 (03:36):
But we kind of we're kind of looking at the menu,
seeing what's getting low, deciding when we're going to make
the next one.

Speaker 3 (03:43):
Uh. We do have a schedule for what I'll call
our call our core beers, and that's to.

Speaker 5 (03:50):
Be a halo and that's just nuts. Yeah, those are
in rotation. They almost have their own designated tanks. So
when one of them comes out, we just make it
again and put it back in that tank and the.

Speaker 3 (04:00):
Other three or four furnitures will be the ones that
we make the IPAs in in the.

Speaker 5 (04:06):
In the blonde ls and the raspberry bombs, you know
that kind of thing Squeeze does and the bumping out.
So I guess we're kind of a hybrid, you know,
with a schedule, Like we have a schedule when we
know when we're making our nickt core beer and bringing
out that one before it runs out. Sometimes we just missed.
Like we're in a very busy season. The summer has
been really good to us.

Speaker 3 (04:27):
It's hot and so everybodys n drink of that Mexican logger.

Speaker 5 (04:30):
Yeah, and we ran out of that one about two
and a half weeks earlier than we normally would we
actually when we first when we released it on this
last batch, which probably about three four weeks ago, the
first day we had some sort of a party here,
like a big group, and my the bartenders that were

(04:52):
here that day, they said that they sold nearly a
full keg of just one full keg of the day
we had. I'm sure the brewer is bigger than us
have done that.

Speaker 3 (05:02):
That's no big gift for us.

Speaker 5 (05:03):
But tapping a keg and then being out of it
that night, that has never happened before.

Speaker 3 (05:07):
And so when that kind of thing happens, it throws you.

Speaker 5 (05:10):
Throws you off when everybody in the place is drinking
the same beer, and so you know, most of the time,
everybody's you know, kind of variety.

Speaker 3 (05:17):
Yeah, you know, like especially if you got how many
you got to ten, twelve?

Speaker 2 (05:20):
Twel so yeah, twelve. Do you think somebody else would
be drinking something?

Speaker 5 (05:23):
We have to do one hundred and you know, one
hundred and twenty, one hundred and thirty beers in one
day out of just one keg. It's pretty exceptional. Uh So,
we ran out of it earlier than we wanted, and
you know, that kind of thing happens, but we were
I'd say for the most part, we're pretty dialed in
on when we're making some vegan and when we're making
Halo again, and when we're making that's just nuts again.

(05:44):
We can do our best to not run out and
on the others.

Speaker 4 (05:47):
Uh.

Speaker 3 (05:48):
The other thing that I.

Speaker 5 (05:48):
Don't like to run out of is West Coast Iba. Yeah,
and it never fails, like you think you have it.

Speaker 3 (05:54):
Dialed in and then people just just drink it.

Speaker 5 (05:58):
Yeah, it just goes really fast. But think that says
a lot about about that style of beer. With us,
he my brother Kevin, we make a great West Coast
at day is one of the best things we do
so well, you won't ever see the same one, Like
we're always gonna change it.

Speaker 3 (06:13):
We're gonna relay, we're gonna.

Speaker 5 (06:15):
Change the grain, we're gonna change the ops, we're gonna
tinker with it, make it better, come up with new recipes,
and then I always have a So I think we've
made the same West Coast opda like maybe three.

Speaker 3 (06:27):
Times since wee up now, okay two years.

Speaker 5 (06:29):
So that's kind of what we like to do with
that bas because there's so much opportunity for you know,
just creativity with that style.

Speaker 7 (06:37):
Well, plus everybody's tastes much different, So like Zach, I'll
pick up something from different from you, from you, and
it's just gonna be the way it hits our tongue
in the way if we enjoy it or don't.

Speaker 3 (06:46):
Enjoy it, and why we don't enjoy it.

Speaker 2 (06:48):
Yeah, absolute, So.

Speaker 3 (06:51):
Is it is?

Speaker 7 (06:52):
Is it just the search for that perfect beer or
is it you've tasted it and you're like.

Speaker 2 (06:58):
I think we could try this this time.

Speaker 3 (07:00):
That's a that's a really interesting question. I don't know
that that that.

Speaker 5 (07:07):
I believe the perfect bear, you know, like I do
think that there are beers that are better than others.
I don't think that we're gonna make like the best
beer ever. I don't think anybody's gonna make the best
beer ever, honestly, right, So I think it's just I
think it's just that endless pursuit of of just making
something a little bit better of makes sense, like just

(07:31):
you know.

Speaker 3 (07:33):
Yeah, exactly, So I think it's that.

Speaker 5 (07:36):
And Kevin, my brother the brewer, is a he's a
mad scientist. We often call him Walter White because of
the breaking bad the kind of thing how he just
went real crazy and just mad scientists on the on
the on the drug making.

Speaker 3 (07:54):
Yea. So we compare him to that because of.

Speaker 5 (07:57):
Just how passionate he is. He's just not okay with,
you know, making mediocre beer.

Speaker 2 (08:08):
That's the last thing you should be making.

Speaker 5 (08:10):
Yeah, he's definitely a crazy person when it comes to
making quality stuff and getting the right ingredients and and
not releasing a beer that that he's not okay with.

Speaker 4 (08:19):
So, yeah, there's been a couple of times where we
haven't been able to release because it isn't just right.
It's like, I know we're gonna release on Friday, but
it's matth Witch is Saturday because it doesn't take. There's
just things where we've never thrown away a beer. We've
never we've never trashed a little batch.

Speaker 3 (08:38):
But we've ended one early before.

Speaker 5 (08:40):
That's for Yeah, we stopped we said okay, yeah there
was one enough of that. I've we've made some beers
that I don't like. We've made some beers customers don't like.
But I do have a lot of our customers.

Speaker 3 (08:53):
Come in and say, I have never had a bad beer.
I've never had one I couldn't drink.

Speaker 5 (08:57):
I've had one that I didn't like, like like BlackBerry Porter.

Speaker 2 (09:01):
It was delicious, not for me, but there's no way
I could drink an.

Speaker 3 (09:04):
Entire exactly, it's not for me.

Speaker 5 (09:05):
We've had a sason that we used butterfly pea flower
in one.

Speaker 3 (09:09):
Time, not for me.

Speaker 2 (09:11):
Heard that before and yeah, there was another place he
was a food tight and I was like.

Speaker 5 (09:15):
Yeah, because exactly because of the pH, the pH in
the liquid that you're putting it in, it will change
colors depending on how high it level. And so the
idea was that we would because of where the pH was.

Speaker 3 (09:30):
Ind of the beer, it was supposed to have turned
in like a nice blue color.

Speaker 5 (09:33):
Well, for whatever reason, carbonation and CO two and all
those other things came.

Speaker 3 (09:37):
Into play hops. It was great.

Speaker 5 (09:40):
It was yeah, it was really took a.

Speaker 3 (09:44):
Picture of it.

Speaker 2 (09:44):
It was like a camera changed it to like a
bluish dead body.

Speaker 5 (09:48):
But if it was sitting right in front of you,
it was like this grayish transol color.

Speaker 3 (09:55):
Also, you know, opinion, it tasted. I had people they
told me they love that.

Speaker 5 (10:00):
Beer and the upset whenever it was wow, most people
did not sit but everybody.

Speaker 4 (10:09):
That's why you can't have a perfect beer, because not
everybody's policies accent.

Speaker 3 (10:13):
Alright, I don't want to talk about too much about
the bats.

Speaker 7 (10:16):
Yeah, because well you learned something from that so that
you can go for We're not or maybe change you
or something.

Speaker 5 (10:23):
Yeah, ifople to get creative with ingredients and stuff like that,
there's some that we you know, probably won't do that again.
And then there's just like I said, there's some where
it's just like if you run out of this like
customers fole, you know, so like harmonious proportions. We won
an award that's not on right now, it's in the tank.

Speaker 3 (10:42):
We won an award through and tapped for twenty twenty four. Congratulations,
thank you. Bronze for bronze medal for best Blonde all
in all of Texas.

Speaker 4 (10:53):
Wow.

Speaker 5 (10:55):
Also also bronze in Mexican Auguy in all of Humanity.

Speaker 3 (11:01):
Yeah, that's pretty crazy.

Speaker 2 (11:02):
Every way makes an excellent love ye.

Speaker 3 (11:04):
And then Festip year ye.

Speaker 5 (11:06):
And then we got silver in our Golden Style, which
had all kinds of funds and stuff that it it
had vanilla pistachios.

Speaker 4 (11:20):
Uh.

Speaker 3 (11:20):
There was three or four other agreees but that thing
released last seple some having our time remember when sent it? Yeah,
but yeah.

Speaker 5 (11:26):
It was really cool to take away some of those
awards and.

Speaker 3 (11:30):
Kind of brag on that a little bit for yeah.

Speaker 2 (11:34):
Yeah, because that point you've been opening for just a year.

Speaker 3 (11:38):
Yeah.

Speaker 2 (11:38):
So our first year, what day did you guys?

Speaker 3 (11:41):
Actually September second of twenty.

Speaker 4 (11:44):
Three, yes, and then it was that the day we
that would say we first opened.

Speaker 3 (11:49):
That was Labor Day weekend, okay, so that's how we remember.
I think Labor Day was Monday. We opened the friday before.

Speaker 5 (11:55):
Labor Day okay, and then our anniversary party and we
wait till the weekend after to have those we don't
do it on on the hallway.

Speaker 3 (12:06):
So yeah, the first year, we won two awards on
untapped silver.

Speaker 5 (12:11):
In u ambryels with That's just nuts, and then the
other one was a.

Speaker 3 (12:19):
It was called Big Worn. It was a hells fowk
hell yeah.

Speaker 5 (12:24):
And then we got we doubled our awards on on
taped and got four and this past year.

Speaker 3 (12:29):
So hopefully we'll be up to day.

Speaker 7 (12:32):
Yeah uh yeah, let's go alliay back in time.

Speaker 2 (12:37):
What is y'all's earliest memory of beer?

Speaker 4 (12:40):
Oh man, Well, Zach Cowen, You're twenty one and having
your beer on the beach.

Speaker 2 (12:46):
There's no way all three of us had our first
beer one.

Speaker 5 (12:50):
So like, if I'm going back in the time, my
dad drank you, but he was he was a.

Speaker 3 (12:56):
Bush like guy. So I mean, I try not to
remember those days.

Speaker 2 (13:01):
Well, that's the thing is that you tried those first beers,
You're like, oh my god, drink.

Speaker 3 (13:07):
So bad.

Speaker 5 (13:08):
And then when I became drinking age.

Speaker 6 (13:12):
I thought I liked bud lot and lot.

Speaker 5 (13:14):
And then I kind of realized that once I started
drinking better beer, I didn't like that when I first
got my when I got my first taste.

Speaker 3 (13:26):
Of what i'll call good beer, it was wrong.

Speaker 2 (13:29):
I was gonna say, what was your gateway craft?

Speaker 3 (13:31):
It was wrong?

Speaker 5 (13:31):
Yeah, absolutely, I tell anybody who will listened to me.
There as the reason, you know, we opened a brewery.

Speaker 2 (13:38):
Jesus metrics.

Speaker 3 (13:39):
Fell in a lot of them. I fell in love
with the party, with the atmosphere. Yeah, Saturdayaturdays.

Speaker 2 (13:45):
Yeah, yeah, I mean run away more glasses than yeah,
I can remember, got them. I have a lot.

Speaker 3 (13:50):
Yeah, I had to get rid of it. I still
have hundreds. And she rolls her eyes.

Speaker 4 (13:56):
Because I hate to throw them away. And we have
two and everything because we went together.

Speaker 3 (14:00):
So uh, yep, that work were I was already there.

Speaker 5 (14:07):
She she came along and got hired by the same
the same company, and she pursued you.

Speaker 3 (14:15):
Yeah, I was the pursuer.

Speaker 5 (14:18):
I was going through divorce at the time, so I
wasn't really looking if that's.

Speaker 2 (14:22):
Exactly what you find them.

Speaker 4 (14:23):
Yeah, yeah, Yeah, dated for a couple of years, got married,
had children.

Speaker 3 (14:29):
Fast truck the kids for sure.

Speaker 4 (14:31):
So yeah, because we were we were thirty.

Speaker 3 (14:36):
Twenty eight, we both knew we wanted kids. Yeah, we
got that makes sense.

Speaker 4 (14:40):
Yeah, we've both been in long term relationships and we're like,
we're done. We know what we want on the same
page and.

Speaker 2 (14:47):
Everything, and so yeah, what was your first mayor?

Speaker 4 (14:52):
I think Crapper would be ar with him because really,
I mean, the only beer we were drinking was but like,
like who was like we're playing beer pond? Yeah, at
the house parties and things like that, there's the cheap
stuff they you know, you show up with and then
I don't remember who introdused.

Speaker 2 (15:11):
Us to rar.

Speaker 5 (15:12):
It was my stepbrother, Okay, Yeah, he had gone once
or twice and started he bought some raw and stores,
and I think.

Speaker 3 (15:19):
He actually brought it to Kevin's wedding I got married
about fifteen years ago.

Speaker 5 (15:23):
Uh, and then shortly thereafter he got us to go
to rar and then that was kind of when.

Speaker 3 (15:27):
We fell in love. Yeah.

Speaker 2 (15:29):
Those saturdays were so it was awesome.

Speaker 3 (15:31):
And then of course Martin House came along.

Speaker 2 (15:34):
I didn't know what Martinos was, and then people we
were at were to Martinos.

Speaker 3 (15:38):
Is that Martin right across the road? Yeah?

Speaker 7 (15:40):
And then it ended up being like the Tody's Beer,
and then like they grew into what they are now.

Speaker 3 (15:44):
They changed a lot, They've changed multiple names.

Speaker 5 (15:46):
When they first came on, it was like they had
like they had a beer called September Fest, which was
like a fest beer, and then their uh their sez
On Riverside, uh breakfast beer, breakfast beer called Koki daybreak
Day Yeah, five Greens. Yeah.

Speaker 3 (16:05):
So they had some may some good stuff, but they
didn't I mean, I.

Speaker 5 (16:08):
Think they struggled for a little while until they started
getting into the i'll call the weird stuff, like the.

Speaker 3 (16:14):
Against the Walls ketchup beer? Did you see that one
on Facebook? I saw that the other day.

Speaker 2 (16:20):
I was like, I tried the mustard beer and it
tastes just like mustard.

Speaker 7 (16:22):
So yeah, so I'm not going to get a can
of it, but if you have it on draft, I'll
taste it.

Speaker 3 (16:26):
Yeah. They did a Male Year two. Yeah, it was good.

Speaker 7 (16:30):
It tastes like so the ranch one and the pizza one,
if you put them together, they're good.

Speaker 2 (16:35):
I'm separately not so much.

Speaker 4 (16:37):
So they did that with didn't they do Daybreak and
something else? They had like a are they.

Speaker 2 (16:44):
Like a half and a half darkened light cookies, cookies
and cream.

Speaker 4 (16:47):
Not cookies, and it was more of like one of
their standard beers, like there was just there was some
blood and blood I don't remember, but there was two
that that's what introduced me to mixing two beers. And
then once that started getting winded that that's what I
feel like when they started going in like Okay, what
else can we make? And I'm like, yeah, I don't

(17:08):
know how they sell.

Speaker 7 (17:09):
Cases and some of those some of them are selling
out much spicy pickle well, so they didn't even think
the pickle one was gonna be the way. Well, they
also didn't think that I think it was the Sarah Lady. No,
they didn't think that one was going to be as
big as it was.

Speaker 2 (17:25):
But that was like their number one seller for the
longest time. Then they made a pickle one and people
love that and they got like eighteen different pickle ones.
Now it works and all.

Speaker 5 (17:36):
Yeah, those guys are awesome over there.

Speaker 3 (17:38):
They're so good.

Speaker 5 (17:39):
Now that we own over, got a good opportunity to
meet a lot of new people.

Speaker 3 (17:44):
Uh man, they're they're.

Speaker 7 (17:45):
They're really Yeah, I'm glad John is on the upswing
from his head and.

Speaker 2 (17:50):
Yeah, you know, so I like seeing those updates on
the Instagram.

Speaker 5 (17:54):
Uh but yeah, so ventured off into you know, the
Martin Houses and the Panther Islands, and how fusion came along.

Speaker 3 (18:00):
Was just like big fans of all of it.

Speaker 5 (18:02):
And then you know, obviously we probably have a similar
story to do a lot.

Speaker 3 (18:05):
Of a lot of people. We love craft beer, and
I love the love making it. I guess we That's
what made me want to figure out how to make it.

Speaker 7 (18:14):
I was gonna say, when did you first start really
like I want to try doing this myself.

Speaker 3 (18:18):
Yeah. So I have a kind of a funny story.
So fell in love with.

Speaker 5 (18:23):
Craft beer and she, my wife, bought a cargreator for
Christmas one.

Speaker 4 (18:32):
Right, it wasn't a completely cograator though it was. It
was nothing.

Speaker 5 (18:37):
It was the it was the mini fridge and a
kit yeah yeah, put together. Yeah, and I like this, Yeah,
I put it together.

Speaker 3 (18:46):
But surely they're more.

Speaker 5 (18:48):
Married yet I was going through divorce, like I said,
broke as as a joe horse, and then trying to
put a hundred one hundred and twenty five dollars kegs
and the cagraators.

Speaker 4 (18:56):
Trying to Frisco to get some really good shags because
there was specific liquor stores up there that we're car
that nobody else is carrying.

Speaker 5 (19:05):
They're just doing not smart things with the little money
that I had, Right, So I googled it. I googled
one day, I got tired of it, and I don't
even remember what the Google search was, but it was
something along the lines of how to get cheaper beer
something like that.

Speaker 3 (19:19):
I wasn't expecting the search results that.

Speaker 5 (19:22):
I got, but it was like I stumbled across the
website or some post or.

Speaker 3 (19:27):
Something they said that you could make beer, and I
was like, okay.

Speaker 5 (19:31):
So I always started talking to her about this, like, hey,
do you know you can make beer?

Speaker 3 (19:34):
Like I didn't know that was the thing.

Speaker 5 (19:36):
And so it turns out we were about three or
four miles away from a local hungry store Stubbies to
Screwing Eat, right down the road in Halton Road.

Speaker 3 (19:44):
They're still there.

Speaker 5 (19:45):
Well, they moved, but they're still alive in Texas Texas
brew well yeah there, but they only they moved over
to only pro Crews, only commerci and so there.

Speaker 2 (19:57):
Yeah, because black body was trying to buy stuff from them.

Speaker 3 (20:00):
Yeah.

Speaker 5 (20:00):
Yeah, so it's Pro Bruce Supply now, but they still
operate under Texas Brewing Incorporated.

Speaker 3 (20:05):
Gotcha.

Speaker 4 (20:07):
So, but they were Honger at the time, and they
were super friendly and just loved the education side of
selling their supplies and their equipment and things like that.

Speaker 2 (20:20):
Yeah, it's not just selling stuff to guys that think
they are going to start making beer.

Speaker 3 (20:23):
And they'd be like all right bye.

Speaker 7 (20:25):
Yeah, like they wanted to make sure that you are
yeah yeah, they were helping you right recipes or just
figure out how to do that.

Speaker 5 (20:31):
So I went in there and happy to sell me
and teach me. And I took it home and made
a couple.

Speaker 3 (20:36):
Of brews, and I don't remember exactly how far along
I was, but this was.

Speaker 5 (20:41):
Probably I do remember it was right after Christmas because
I had got like a bonus or something like that,
had Somemonius been So I bought some equipment and it
started making movie and so I think that was in
twenty thirteen, okay to that. So right at the end
of twenty fifteen.

Speaker 6 (20:57):
And.

Speaker 3 (20:59):
I had made three or four kid crews you know where.

Speaker 5 (21:01):
They just give you everything you need and you just
threw it and came out well, you know, good enough
to keep doing it. So I did, and at some
point Kevin came over and Washington rude and.

Speaker 3 (21:13):
Kind of you know, participated a little bit, you know.
I taught him, you know, how it works, and he
when he first came over that day, he was he
was like, dude, what are you doing? Like why are
you making? It's stupid?

Speaker 5 (21:26):
Like he was like, when do we get to drink this?

Speaker 3 (21:30):
And I was like, I don't know, like three or
four weeks from now, because it's got a ferment.

Speaker 5 (21:33):
He was like, are you a kidding? Like what I
don't want to wait a month for this? Like this
is dumb? And then you have so much Yeah you
got Yeah. But the drawback then was that was before
that was right during the big boom, so you can
find it, but if you wanted something very specific, you

(21:55):
couldn't necessarily go get it like you had to.

Speaker 3 (21:58):
That's that's why, am I opinion, the home brewing boom like.

Speaker 5 (22:01):
Hits a hard back in this because if you wanted something,
you you got to make it yourself and be proud
of that.

Speaker 3 (22:07):
Beer, and you couldn't like other people weren't doing it. Now.
The reason the boom is kind of killed off.

Speaker 6 (22:13):
Is because you can literally just com find any like if.

Speaker 3 (22:15):
They really don't need to make it anymore.

Speaker 5 (22:17):
Everyone like you can go get a cucumber watermelon porter
down the street or whatever.

Speaker 3 (22:25):
You can't. I don't know why anybody would do that.

Speaker 5 (22:27):
Summertime, all right, you can make whatever you want or
or you can get whatever you want. But that was
kind of kind of the the draw for us.

Speaker 3 (22:41):
For making the beer. But he he thought it was stupid. Yea,
And about I think it was less than a week
later he called me like like Thursday that long.

Speaker 5 (22:54):
He was like, I remember, because he's he's kind of
he's he's a very unique inde and which one I'm
but he he basically just he didn't beat around the bush.

Speaker 3 (23:07):
He was just like, hey, when do we when we
brun again?

Speaker 5 (23:09):
And I was like, hold on, like you're not giving
away with this, Like I get to make fun of
you for this right now, because like you said, it
was stupid. And I was like, yeah, you're right, I
said that, So when are we bruning it? Like he was,
Uh so we just got another brudet very shortly after
that and from then on, like like I said, he's
he's Matt Signists Walter White just going crazy.

Speaker 4 (23:30):
Uh control boxes, Yeah.

Speaker 3 (23:32):
We electric controller uh.

Speaker 5 (23:37):
Up grady equipment. We were on a fire only like
a turkey friar, and we went to a three burner
and then we went to uh an electric of herbs,
built all around stuff, pieced everything together and we still
have the equipment of back there. We use it for
keg washing right now. Okay, but yeah, we're still still good.
But he he kind of at that point he kind
of took over, which I was happy because he's got.

Speaker 3 (23:58):
An engineering mind and like.

Speaker 5 (24:00):
He can see things instead like what he how he
what he wants, you know, Like he can just envision
something and then he just knows like what he's going
to need to put it together, all the fittings, all
the pieces, all the parts, everything, kind of like Iron
Man were like that, Yeah, like he takes it apart
and he was like, no, this little thing I need
to Yeah yeah.

Speaker 3 (24:19):
Like he just doesn't instead, Yeah, absolutely a great example.

Speaker 2 (24:22):
And he just he just was on the other day
of the gym like.

Speaker 5 (24:26):
So he just put it together and then yeah, so
like he's he's definitely better at that stuff than I am.
So it makes sense that he's the the brewer and
the equipment master. But he took over and.

Speaker 3 (24:38):
We upgrade his equipment from there.

Speaker 5 (24:39):
We were just making really great stuff, or at least
we were told. But we're by our friends and hey,
you know.

Speaker 2 (24:45):
What, that's the thing is, like you so my luddy
shout out to Aaron. He used to bring he don't
brew so much anymore, but he'd bring it around to
us and we're like, oh, yeah, this is really good.
But he wants like actual feedback from people to actually
make fears like oh this is good, but you didn't
follow lot, or maybe you need to do add more
whatever you want the critique you want to because you
don't want.

Speaker 4 (25:05):
To be true if you don't have something to improve
on right.

Speaker 3 (25:08):
We definitely were getting a lot of that. We were
just getting a lot of this is great. Can you
make it for a party or a web We did
a couple of week a couple.

Speaker 4 (25:15):
Of weddings, quite a few parties. Yeah, but we couldn't
sell it because t ABC law, you can't sell what
you got that's fun. So that's kind of what led
us into the maybe we should turn this into a
business because my mom shout out, had owned a trucking
company for twenty years, and so she's got the she

(25:41):
has seen some ship Yeah.

Speaker 3 (25:42):
Because truckers are not Oh, she's got some fun stories.

Speaker 7 (25:45):
They're great people at the core, but they're a very
shady Yeah, they're survivalists that just happened to be on
the road.

Speaker 2 (25:53):
Yes, Yeah, got great stories that she does.

Speaker 4 (25:56):
And so she's got the entrepreneurial spirit in her and
just that blood. And so I think I got that
because I went to school to take over her company.
And when I got to college, I mean I was
right there next tour. I was going not et nothing
with her, ready to take it over, and God told
her you're done, we're shutting down.

Speaker 3 (26:18):
So she went.

Speaker 5 (26:19):
To school to take over her mom's company, and their
mom sold the company.

Speaker 4 (26:23):
Well, she didn't sell it, she closed it. And then yeah,
so she didn't Well, she was able to get out
of all her truck leases, so all her trucks and
trailers that she had had least, she sold off all
her equipment. She was able to get out of the
lease of her building. Everything, everything still had money tied

(26:47):
to it, and she was able to get out of
all of it. Her biggest customer decided to bring their
the operations in house, and so what we what she
would do is take ocean containers, break them down and
then ship them to a very big cosmetic company. And
it was all of their supplies. So they decide, we're

(27:08):
gonna take this in house because you'll save us money.
And then we also had some very large music clients.
While CDs went away.

Speaker 2 (27:17):
They're back, actually they are back.

Speaker 4 (27:19):
They're back now, So it was vinyls.

Speaker 2 (27:21):
So it was making more sense to me, Yeah, where
are you going to plan? I bought multiple new cars
in the last five years. There's no CU player, not
even in the.

Speaker 4 (27:30):
Trunks, and so things just started closing. And so she
saw that exit is something that made sense, and so
and all her people found jobs before we shut our doors,
and so it was just it was the most I mean,
it was, it was a god thing. It was perfect exit.

(27:53):
And then I was left with like, Okay, well what's next.
And so went to work for other companies. And then
but I've always had that I want to own a
business in maybe I think because of her. And so
I was like, we can't sell our beer. How do
we sell our beer? And so then we I was like,
Josh Kevin, what do you think? And there's a lot

(28:14):
of discussions, a lot of conversations about actually executing it
and if we wanted to take that leap, and I'm like,
I'll regret it if I don't, Like, I'm going to
be eighty years old going well what if? And I
would regret it till the day I die.

Speaker 3 (28:28):
We definitely couldn't play the what if game with this one.

Speaker 4 (28:31):
There's too much passion from everybody. And then giving the
kids also the vision of what business looks like and
what owning something looks like, and what putting your blood,
sweat and tears looks like, chasing your dreams going for
something that you just don't know what the outcome is
going to be. And so it's.

Speaker 5 (28:53):
Funny too because like if they're sitting here right now,
they're eight to ten, they would.

Speaker 7 (28:57):
Tell you that this is there of course, because they
hang out here, they watched it.

Speaker 4 (29:02):
They invite their teachers and elementary so they invite their
friends' parents. They come to our brewery. So this is
very much there.

Speaker 7 (29:10):
I mean, if you've got kids wanting to go, they
have to come with parents, so like it's a tag thing.

Speaker 6 (29:15):
It just makes sense.

Speaker 3 (29:16):
Yeah, I see it.

Speaker 2 (29:17):
All the time in the wrestling world. It's like once
the kids are into it, parents have to come. You're like,
all right, yeah, hey, we.

Speaker 4 (29:23):
Want to play date. Okay, well, well guess we gotta.

Speaker 2 (29:25):
Go this brewery to have a play dates.

Speaker 4 (29:29):
So yeah, so then we just went from there. I
did a lot of research from the business standpoint, so
I'm more the business and taxes and all that kind
of stuff. All the social media and stuff like that.
That's all my my rown. And just a lot of
advice from a lot of people and how they do

(29:51):
things and best practices.

Speaker 5 (29:53):
And that was one thing I underestimated.

Speaker 3 (29:57):
But do you open a business, how many people were
going to tell you what I was gonna.

Speaker 2 (30:01):
Yeah, everybody's got advice for you, happen.

Speaker 3 (30:05):
Like everybody's got an opinion.

Speaker 2 (30:08):
Well, who is Like, so.

Speaker 7 (30:09):
There's so many breweries obviously, like you're talking about before, you're.

Speaker 2 (30:13):
Right by False Idol, You're up the street. You're not
too far from turning point. Obviously, brutals here. Unfortunately they
had to be.

Speaker 7 (30:20):
In between two of the best breweries and Metroplex, and
they didn't quite stack up.

Speaker 2 (30:24):
Nothing against them.

Speaker 7 (30:25):
They're doing fantastic things outside of that now, but you
are in a great place that you talked about earlier.
You're doing things that they're not doing, or if they're
if you guys are doing the same thing, they're quite different.

Speaker 2 (30:36):
Who were some people.

Speaker 7 (30:37):
That you are kind of really maybe leaned on or
even helped with when it comes to either beer making
or like you said, the business side of things.

Speaker 4 (30:46):
Well, I have to give full shout out to False
Idol to start with, because the weekend before we opened here,
they hosted us at their place.

Speaker 2 (30:54):
Oh that's awesome.

Speaker 4 (30:55):
We need a little bit extra bump in the income
which we are gonna make unless we're open.

Speaker 5 (31:01):
We had paid rent on this place for thirteen months
before we were and so because when they windowed and walled.

Speaker 3 (31:08):
It in they started charging. Well, it took us forever to.

Speaker 5 (31:10):
Finish the construction and get ready week We wasted our
budget on rent and not anything else that insurance. It
was a complete drink. So we're basically out of money.
And but we had been brewing. I think we have
qualifive brews under we had we had probably seven or
eight brews under our belt.

Speaker 3 (31:28):
But four or five.

Speaker 5 (31:28):
Beers were ready to go, and h Brandon over there
called or protexted or something and got ahold of me,
I think. But it was like, hey, I heard of
what's going on? Can we help you? How about we
do you have inventory? I said, yeah, we got like
four or five beers. He was like three four of
them over. We'll have a keyword brewing release opening. I

(31:49):
don't even remember what we called it, a keyword fly
and then gave us everything we've made off of everything
they made.

Speaker 2 (31:58):
Off of our of our bat donated it back to us.

Speaker 3 (32:01):
So we were able to make rent get.

Speaker 4 (32:03):
Open in the and that following weekend was our great opening.

Speaker 3 (32:07):
False was great.

Speaker 4 (32:08):
Gave us that little extra bomp toicket the last I
mean like tables and chairs like we were down on
the last stop and we just had no money left.
And so it's not that we really needed tables and
chairs on our first day because they would standing.

Speaker 2 (32:18):
Here on lane, but people were sitting there was a
few of it.

Speaker 3 (32:22):
It was.

Speaker 5 (32:24):
Yeah, so we were regulars over at False definitely definitely
not be a guy.

Speaker 3 (32:28):
I love love those love their beer.

Speaker 5 (32:33):
So as far as leaning on some other people in
the industry, I don't.

Speaker 3 (32:39):
I think we we were kind.

Speaker 5 (32:40):
Of not not cocky or anything, but we were proud.
I think just we wanted to just do it, just
figure it out in our own.

Speaker 3 (32:48):
Like you didn't. We thought about.

Speaker 5 (32:49):
Bringing people over, you know, brews or somebody to come
help us put that equipment together. But I mean, if
Kevin was sitting here, he'd tell you he's hard.

Speaker 3 (32:58):
To edit and.

Speaker 2 (33:00):
Probably anyway, yeah, he's like he.

Speaker 3 (33:03):
Wanted to do it himself.

Speaker 5 (33:04):
And so we figured it out and it took us
like twelve hours to crew threw Halo our first day
just because you know, struggles, Like we knew how to brew,
but we didn't know how to use that equipment yet.

Speaker 3 (33:16):
So yeah, we but inspirations definitely you know rare as
far as the beer goes yeah, well, why are menus
the way it is? And why I drink the way
I do? Kevin likes more of that newer stuff like the.

Speaker 5 (33:31):
Like this sours and the hazy IPAs and you know,
uh so we just pride ourselves on making it really
diverse menu.

Speaker 3 (33:37):
It's just got all of it on there. But yeah,
I'm having a hard time coming up.

Speaker 4 (33:41):
With Yeah, but I think actually not really leaned on,
but I think that the networking. So going down to
the what was the event done in Austin that we
went to the craft brewers Guilt?

Speaker 3 (33:52):
Oh?

Speaker 2 (33:52):
Yeah, so what was Yeah?

Speaker 5 (33:54):
I was trying to think of about what before we Yeah, but.

Speaker 4 (33:57):
It's like it's the networking and like, hey, what did
you how did you do this? How did you handle
this situation? I think that that's just a constant conversation
that we have with any brewers or owners of any
breweries or that we go to, like what what's your
experience in this? What does your clientele do? Why are
they drinking? Like what what's your biggest seller? Why do

(34:19):
you think that's your biggest seller? And just kind of
having those business type conversations just to get people's feedback,
but not necessarily leaning on saying hey, will you come
check this out or things like that.

Speaker 5 (34:30):
I was every Saturday I would try to get out
and go to a brewery. It was right after she
had our first in uh and then over second and
you know, Saturdays was a good rest day.

Speaker 3 (34:43):
It's a good nap day, a nap when the kids.

Speaker 5 (34:45):
Are napping, and when she would do that with the kids,
I would just hop over to a brewer.

Speaker 7 (34:50):
You just you know, do some research, your marketing research.

Speaker 3 (34:55):
It was definitely research obviously, and but one of my
favorites was to be.

Speaker 2 (35:02):
D that beer so much. Yeah, man, they are plus
what they've done. As much as I am tied in
at the City of Arlington, they have not helped that
brewery at all. They've done everything in themselves. Like, yeah,
they gave them this the lion Hard Reward or whatever
last year and I was like, okay, you finally got there.

Speaker 5 (35:22):
Yeah.

Speaker 2 (35:22):
But like they did all that.

Speaker 7 (35:25):
They bought the record place behind or they bought the
place behind it, made it a record and five music venue.

Speaker 2 (35:30):
Then they bought the place next to the restaurant.

Speaker 3 (35:32):
Yeah, kept faily.

Speaker 2 (35:34):
Every every yes, every owner was different.

Speaker 3 (35:36):
And then even with a nice busy brewer right next door.
The restaurant could not stay open.

Speaker 5 (35:44):
And then now they've Wade and Sean Odd and they're doing.

Speaker 3 (35:47):
The pizza thing out of it.

Speaker 2 (35:48):
Yeah, tavern style pizza and burgers. It's great. Yeah, they're
going fantastic.

Speaker 5 (35:52):
So those guys they sold us. They give us a
good deal and two two big for amnuters back there.
We opened with three four three and a half year old,
and then about a year later.

Speaker 3 (36:04):
Almost a year later, we added two more four arrels
than they had. Didn't they didn't need them anymore. They
were used with great condition, cleaned them up. They've been
doing great.

Speaker 5 (36:14):
But that's those uh, those are our logger tanks. Like
that's why we put Halo in. Yeah, that's why we
put some of you in, right, So that's how we
that's those are our logger, our logger.

Speaker 6 (36:22):
For a minutes.

Speaker 3 (36:23):
That makes sense.

Speaker 7 (36:24):
Yeah, Well, when it does come to beers, like you
talked about and you're not really following trends, but Kevin
kind of is like, Hey, I'm gonna try this, and
then you're like, well, I kind of like this lane.
Is it one of those things where obviously you wanna
make beers that people want to drink, but obviously you
want to drink as well because it's your brewery. So like,
do you kind of help follow the trends or do

(36:46):
you kind of help let the people tell you or
where do you guys kind of figure out?

Speaker 2 (36:50):
Cause yeah, like you said, you have three or four
staples and then from there you can kind of do
whatever you want.

Speaker 3 (36:54):
That's a great question. Like if you uh, I, I'm
in a Facebook.

Speaker 5 (36:58):
Group called craft Professional okay, and they everybody in there
that's on to you for any amount of time will
tell you don't don't.

Speaker 3 (37:08):
Don't make beer for yourself.

Speaker 7 (37:12):
Yeah, you don't beer sean, And we have done that
for however many years now, and it's worked out pretty well.

Speaker 3 (37:18):
Well fortunately for them. They like what a lot of
people like.

Speaker 7 (37:21):
But also if you want their beer, you have to
go to that Yeah, yeah, exactly the same the same
with us.

Speaker 3 (37:25):
Yeah, yes, that's a big thing. You're not making beer
for yourself, right, And.

Speaker 5 (37:30):
I think at first, and in some cases now, like
we're making beer that we want to make with with
the the understanding that most of our clientele are gonna
enjoy that.

Speaker 8 (37:42):
Beer because there are democratics, right, Yeah, So I think
that's the That's the thing for me is just I
want to we want to make beer that we will enjoy,
but also make sure that others.

Speaker 3 (37:54):
Will enjoy the TV. So that's the question.

Speaker 5 (37:56):
I think we ask ourselves that somebody gonna like a
cucumber millon porter.

Speaker 3 (38:00):
That sounds amazing to me, But you said it twice.
That's terrible.

Speaker 2 (38:06):
Labor day is right around the corner. They're too early
for Well, try with the blonde and try with order
and then maybe we can nix them.

Speaker 3 (38:17):
But it could be really good.

Speaker 5 (38:18):
I think you just have to ask have anybody who's
gonna like that? Like, we've got a customer of ours,
really great regular. She's been on us about making the
cranberry something and we just can't.

Speaker 3 (38:28):
Get ourselves to do it. And it's because I think
you cater to a few tastes, but you're not gonna
cater to everybody.

Speaker 4 (38:37):
You just have to be conscious and to buy three
kegs at that one.

Speaker 2 (38:41):
That's the other thing is like how much are you
gonna drink?

Speaker 7 (38:43):
But then you also have to tell everybody you know
also come drink that, so that it makes sense for
y'all to make that much of that one.

Speaker 5 (38:50):
That's what I tell people. I'm like, hey, listen, I'll
listen to some ideas and you know, we'll we'll do
some of that stuff, but I have to sell this.

Speaker 3 (39:00):
We haven't made like a.

Speaker 5 (39:02):
True pepper beer yet because we're afraid that it's just
gonna sit for a while if my client base is
gonna like it, like maybe false idolist. I know they're
not very far away, but again they I think they've
got a different.

Speaker 3 (39:15):
Demographic than we do. So is the pepper beer thing
gonna work? Now?

Speaker 5 (39:20):
We do have an amazing regular who owns the Lone
Star Pepper Company and they make pepper joke and so jalepino, strawberry,
pech trabnero BlackBerry and jalapeno I think, or some sort
of pepper and we've collaborated with them twice now and
we're working on our third one right now.

Speaker 3 (39:42):
Where he's giving us. What he's doing is.

Speaker 5 (39:44):
He's making a jelly, but he's taking the pecton out
of it and then giving us that look.

Speaker 3 (39:51):
With whatever you want to call it, the.

Speaker 5 (39:53):
Jelly that's not really jealous, and then we're putting that
into a a keg of our blonde Deale. So we'll
make a big batch of our Blondale, the one that
won the awards on the tap, but we'll just take
one keg of it. We bought a special log of
kegs that have a swing top, like a like a

(40:15):
homebrew style swing top on top, so we can open
it up, make sure that the co two keeps all
the junk out of it, put the flavor in, and
then close it back up again, and then we can
basically flavor small amounts of a beer instead of big
ones in we So that's the pepper beer we've made.
It's basically like a jelly with peppers in it. So

(40:36):
it's got a very subtle heat going on. You can
taste it anybody like, oh, I don't know if I
like spicy, Oh try this fine, A little bit in
the back of your throat, that kind of thing, but
not not overwhelming.

Speaker 2 (40:48):
And you're not a hot ones where it's.

Speaker 5 (40:49):
Like And the glorious thing about those kegs that we
bought is that I can just do wooden keg and
not like a full blown batch.

Speaker 3 (40:57):
Of it, just to test and see.

Speaker 5 (40:58):
So far, we've had really great success with these collaborations
with the one Star Pepper Company, and I wouldn't be
far fest to say that in the near future will
probably do a big batch of it just because it's
selling that well. Yeah, but yeah, coming up, I'd say
in about a month, you'll see Strawberry sissl and Strawberry,

(41:20):
which is Strawberry helping you, okay, and then we're gonna
do their new jelly, which.

Speaker 3 (41:24):
Is cherry Halvenia. Oh yeah, and it's pretty fantastic.

Speaker 2 (41:29):
So damn I like that a lot.

Speaker 4 (41:31):
Yeah, dipping the toe a little bit without going full blown.

Speaker 7 (41:35):
Right, I mean, I've always seen I mean I've enjoyed that,
the hotter pepper beers or whatever, but it's it's never
anything You're.

Speaker 4 (41:42):
Like, oh my god, I can't what did I had something? Oh? No,
I was where was I I'm totally blanking. Oh went
to a Mexican restaurant and there was a pepper It
was a cocktail. Friend got it. Neither one of a
sweet drink it it was so spicy and I'm like, hmmm,

(42:05):
so it just sat there like it was it was
trash like that. We it was not something that we
took a sip. We both took a sip and we're
like this is too spicy, Like, we can't drink this drink.
So that's what I don't want for us to make
a big batcher of anything of it and they're like, well,
didn't like that, and then I'm giving them their money
back because the one thing we pride ourselves in is
making sure that you get a beer.

Speaker 3 (42:26):
That you like.

Speaker 4 (42:26):
Sure, and so very few times does it come back
and you know you've got a little bit left. Okay,
totally understand you couldn' drink the whole drink whatever it was,
or it just wasn't a big fan of it. But
we definitely encourage people to do tests, like, hey, let
me let you try this first, because I want to
make sure you find what you want because I don't
want people to walk away and I don't like seeing

(42:48):
full beers on tables and I am like, here, let
me change that out for you. I'll want you to
enjoy your experience. So yeah, we definitely let make sure
people taste tests. I don't want to see a pole.

Speaker 3 (43:06):
Yeah.

Speaker 7 (43:06):
I think it was Martin House that they did, like
that hot Cheeto one and an instant Harper instant. We
had a like a we had a Afrikander group we
normally do, like a big, big group trip. We were
down San Marco's and it was almost the punishment here
of the weekend.

Speaker 2 (43:23):
Take a sip and then yeah, no one liked it.
No offense to Martin House. That one didn't work.

Speaker 3 (43:27):
Out for us. Sure somebody loved it.

Speaker 2 (43:29):
But yes, instant Harper.

Speaker 5 (43:31):
I mean, it's not a good thing, but they're not
afraid to make something knowing that, like, not everybody's gonna
like it.

Speaker 3 (43:36):
True.

Speaker 2 (43:36):
I think that's no cranch, right.

Speaker 5 (43:40):
I think that at this point in our your journey,
we're really not that Bowld yet.

Speaker 7 (43:47):
I don't think that's not your business model either. You're
not trying to be like, oh my god, there's a
brewery that's making a Mao beer or every condiment known
to man and also a hot dog flavored water, Like
what are we doing?

Speaker 2 (44:02):
Yeah, that's not what you guys doing.

Speaker 3 (44:04):
Great power comes but they get away with it. Again.
I love those guys. Yeah, so that's good.

Speaker 5 (44:11):
But yeah, and like we were talking about earlier, the demographic, Yes,
it's not it's not what what our people like to drink.
Over here, we're nestled in between two of the best
from thereas in Texas in my opinion, fullse Idle and
turning Point specializing in hazy i pas, big dark scouts,

(44:32):
and they're not too bad of loggers either.

Speaker 2 (44:36):
They're all been fantastic too.

Speaker 3 (44:38):
Yeah, and they both they both can make some some
good loggers.

Speaker 7 (44:41):
And that's the thing is, like I've said this for
a long time that we've hit tilt where like you've
dumped all the cheesecakes or trace lay chase it in
a stout where every.

Speaker 2 (44:50):
Vanilla there is. But if you can't make a good logger,
then it like you shouldn't be making here, right.

Speaker 5 (44:57):
So yeah, So we found that we're going to try
to to well, I mean, we're gonna compete with them
on the hazy IPAs, right because I think if you're
a very you got to have them.

Speaker 2 (45:08):
You got to know how to make a competition always
a good thing.

Speaker 3 (45:11):
Right Yeah.

Speaker 5 (45:11):
But what we found is that those hazy i pas
and sours are really not what we're selling the majority
of So I don't know that we can fill our
menu up and really just you know, be where we.

Speaker 3 (45:21):
Are with them. So we've decided to well not this.

Speaker 5 (45:25):
I think that's the thing about us is we've we
just we enjoyed the traditionals. Our clients enjoy the traditionals,
and then they're coming here to get some of those
more traditional things, knowing that if they want a good
sour and a good hazy, I pa that if they
don't find it here, which they will, but if they've.

Speaker 3 (45:41):
Done for them, then they can go there and get
those things. So I think we've learned.

Speaker 5 (45:47):
A lot as we open and and yeah, that's that's
that's what you can do.

Speaker 3 (45:54):
It's go be the good hazy ipa anywhere.

Speaker 5 (45:56):
But but people are coming here for coals and you're.

Speaker 3 (46:01):
Amber Hills right like that.

Speaker 7 (46:03):
When you started actually opening up and having people come
in on a regular basis and then getting those regulars,
were there some beers that they were like selling way
more of you guys were selling way more of it.

Speaker 2 (46:15):
You were like, I didn't think that one was gonna
really be as big as a hit as it is.

Speaker 7 (46:18):
But then there were some that you were like, that
one's because everyone's gonna love that one, and then like
it was crickets.

Speaker 5 (46:24):
So for us, the Amberill with pecans that's just nuts
was the one where it was September when we.

Speaker 3 (46:31):
Opened and we thought we were just gonna make.

Speaker 5 (46:33):
A seasonal beer, yeah exactly, and it went really well.
And uh it like like I said, they they get
angry when it's not on and so people were demanding it.

Speaker 3 (46:46):
So we were like, okay, let's make it again. Yeah.
Uh so we made it again the next thing. We know,
like it needs to be on the menu in all times,
so that I didn't expect.

Speaker 5 (46:54):
I don't know about her or if Kevin expected that
beer to be, you know, in all season beer. But
I thought we were making a seasonal fall the calling
kind of a beer, right, and just if it's on
the menu, it doesn't matter what time of year it is,
it's gonna sell. But I honestly, I think the the

(47:14):
beer style that surprised me the most, that that people
aren't just drinking in mass amounts was the hazy idea.

Speaker 3 (47:21):
Mmm. I mean, we don't get me wrong, we're selling it.
We like to have one or two on top at
all times.

Speaker 6 (47:28):
Uh.

Speaker 3 (47:28):
The style does really well for us, but when you
compared to our.

Speaker 5 (47:33):
Mexican logger and our coach and stuff, like, it's not
even in the ballpark.

Speaker 3 (47:37):
Yeah.

Speaker 5 (47:37):
So that's the style that surprises me, that we're not
selling more of well, like I said a second ago,
I think we've got a really really good.

Speaker 3 (47:44):
Reason as to why that is.

Speaker 5 (47:45):
Yeah, and it's because we've got some awesome, awesome, hazy
hazy i Pa Brews right down the road down too.

Speaker 2 (47:55):
Was there one that you noticed that looking at the
bit numbers, don't know.

Speaker 4 (47:58):
I don't know how many how beers we brew last year?
Sixty eight?

Speaker 2 (48:04):
Shit, yeah, it's more than one a week.

Speaker 3 (48:08):
I don't I think it was more like probably fifty eight.

Speaker 4 (48:11):
Maybe it's fifty eight. So it was just because on
our anniversary glass, I put every name of every beer
that we made, and the list was long, so I
really don't remember. I mean, my favorite starting out was
always the colsh People. You know, you walk up, they say,
what's your favorite? I'm like the Colsh one. It's an
easy drinker.

Speaker 2 (48:27):
Yeah, it's great.

Speaker 4 (48:29):
It's something that you can have multiple love and sit
and not be able to walk away and be able
to walk away when.

Speaker 7 (48:36):
You get the bathroom, like, oh yeah, I can't walk anymore.

Speaker 3 (48:42):
But you can.

Speaker 4 (48:43):
Just great summer beer, I mean anytime, and then that
that's just nuts. The Ambra al of Pecans because we
rim it with pecan sugar. So it's something that we
make in house, is we crush up pecans and put
it with some sugar.

Speaker 2 (48:58):
And then brown sugar and then know about it okay,
and so we rem it.

Speaker 5 (49:03):
You can make it in like two minutes. It's it's
silly easy. And then people just yeah, they.

Speaker 3 (49:09):
Gotta have it.

Speaker 4 (49:10):
Yeah, it's yeah, do you want to dress or no,
I want to dress? Give me the on it. So
those are definitely the two that are the biggest impacts
that I've I've had because I've lost track of all
of them because I don't brew them. I'm not as
I'm not as into that part of it as the
guys are. But and then we've got with the Sevilla,

(49:32):
like going through an entire keg and almost an entire
keg in a day. It's definitely a foundational moment. And yeah,
are our business a couple of weekends ago, and we'll
get One thing about us is that we we get
really big parties, like because the.

Speaker 2 (49:50):
You have a great set up here. Yes, it's very open,
very like air conditioned.

Speaker 7 (49:55):
Yeah, helps, so it's expensive to keep it.

Speaker 2 (50:00):
I imagine.

Speaker 4 (50:01):
Yeah, the number of like random we've had divorced parties.
We've had baby showers.

Speaker 3 (50:06):
We've had.

Speaker 7 (50:08):
We called it a re bachelor party like that or
re bachelorready.

Speaker 4 (50:13):
But I had they had banners, they had poster they
were they had with the bond chain that was cut
and half.

Speaker 7 (50:21):
So would you still have like the penis things but
like with it like the Ghostbuster logan.

Speaker 3 (50:28):
I'm trying to think.

Speaker 5 (50:29):
Also, we had a baby shower a year ago, and
now that same couple is having that baby's one anniverse
first birthday.

Speaker 3 (50:38):
Yeah a division.

Speaker 7 (50:39):
My my friends shout out to the frat their oldest
they measure how tall she is by the barrels.

Speaker 4 (50:46):
Okay, yeah, I love it. That's a great idea.

Speaker 3 (50:48):
Yeah, that's what I was going to talk about earlier
is the kids are kids grown up at brews. Yeah
I meant to say that earlier.

Speaker 5 (50:55):
They like in cars, in baby seats.

Speaker 4 (51:00):
I k at Rar like with the boys in the
stroller like.

Speaker 3 (51:04):
Three months after like she was she was with, you know,
going to the breweries. They it was great.

Speaker 5 (51:11):
Yeah, they were they have grown up in breweries and
uh and now they think they owned this place.

Speaker 4 (51:18):
Hopefully they will at one point.

Speaker 7 (51:21):
But yeah, I go to doctor Jackyls every Wednesday, and yeah,
the guy. The kids know how to get on the
stools and ask rubers like every time it's bed.

Speaker 2 (51:30):
It's like their place.

Speaker 5 (51:31):
We're looking at a slushy machine for the summer. We're
trying to figure out how to do some slushy beers
and I want.

Speaker 3 (51:38):
Done it so we can do like a in a one.

Speaker 5 (51:41):
It's because I mean, yeah, like do like a watermelon luminator,
just something like that, and.

Speaker 7 (51:48):
We're gonna make it. What have you thought about making
some like because the NA world is getting so much
bigger than obviously it was when we were younger and
when it was just for pregnant people and you just
kind of having an alcoholism.

Speaker 2 (52:05):
But now people are having like.

Speaker 7 (52:07):
That conversation of like because twenty twenty again we all
hit till when it came to alcohol because we weren't
going anywhere, so why would you not? So that market
is getting so much bigger because people, yes, they still
want to.

Speaker 2 (52:18):
Drink sometimes, but they also want to have fun with
our friends that not drink and not feel shittier. They
have to go somewhere or whatever it is. Have you
thought about leaning into that at any point or so.

Speaker 5 (52:28):
We've tested the water with some naviers that we just
bought from a distribute.

Speaker 3 (52:34):
Yeah, and I don't know how other birds are.

Speaker 5 (52:38):
Doing, but we are not selling it. Maybe maybe maybe
it's maybe if we offered our own version.

Speaker 3 (52:44):
Of it, which a little more successful. But I can
buy twelve pack, they'll last a couple of months. That
is not good.

Speaker 5 (52:52):
Yeah, So I'm just we just haven't really gotten I mean,
I agree with you.

Speaker 6 (52:56):
Do you think the NA thing is getting bigger?

Speaker 5 (52:59):
But here in these four walls, they're coming.

Speaker 3 (53:03):
To drink beer.

Speaker 2 (53:04):
You're coming to a birds.

Speaker 3 (53:06):
Yeah, yeah, well we'll.

Speaker 4 (53:07):
Offer it like, well, we've got the wine, We've got
the cider, we've got the na we've got sodas. We
were all inclusive when it comes to you bring friends
who don't drink. I've got plenty of friends who don't drink,
but that so they'll come and they'll grab a Tobo
Chico or something out of the cooler. But or kids here,
they're give them a soda whatever. So there lots of wine,

(53:30):
got some older people who a few of all ages,
but come play trivia on Thursday nights and they're drinking
proseccos all night. Or we've got orange juice to make mimosas,
so we want to make sure that we hit everybody's taste.
So we've got something, but investing in producing these other

(53:50):
flavors just is not in our area.

Speaker 5 (53:55):
Beer thing haven't really move into that yet. And Kevin
went mad scientists and figured out how to do thhc
seltzers yep uh, And we were this close to pulling
the tugger and making one, and then all this stuff
going on in the Texas Senate.

Speaker 2 (54:14):
And yeah, I.

Speaker 5 (54:18):
Vito, I don't know if it's happened yet. I still
have but he's gonna sign it. So it just we're
taking a break on that end. So we because we
don't want to make it and not be able.

Speaker 3 (54:28):
To sell it, and the timeline is so tight right now.

Speaker 2 (54:31):
Vision I think September is actually, you know, supposed to
kick you win.

Speaker 7 (54:34):
It's supposed to so technically you have and a half
and it takes likes to make.

Speaker 2 (54:41):
Yeah, because I know the others he's going.

Speaker 3 (54:44):
To babysit it something so we might be able to
pull it off.

Speaker 5 (54:47):
But we decided to kind of pull back on the
races a little bit and see what what the what
they do and uh, if if they don't shut it down,
if they don't make HC illegal, then well you'll probably see.

Speaker 3 (55:01):
One one of the new or at the end of
the year, maybe somewhere in there.

Speaker 7 (55:04):
So I might be biased because I'm a I'm a fan,
and I've also seen what it does medicinally for people,
which is gigantic, and we are very small when it
comes to what they want to do medicinally here in Texas. Yes,
you know, we're the biggest fun in the state of
the Union.

Speaker 2 (55:20):
But like also, like do we take money?

Speaker 4 (55:24):
What is wrong?

Speaker 7 (55:24):
Like, look what Colorado did in their first month, like
the first year they were given, they built like ten schools.

Speaker 3 (55:31):
It's absolutely insanity, really big opposition to it.

Speaker 7 (55:34):
No, it's just it's what it is. From what they
keep hearing. I don't think it's a liquor side.

Speaker 2 (55:38):
Because they was selling a ton of it. Yeah, what
they it's the cops and so they keep making.

Speaker 7 (55:44):
So much money from people pulling people over from Colorado
when they drive back, and it's like, well, first off,
how you even know they went and came back for
the same thing.

Speaker 2 (55:53):
But that's just what I keep hearing.

Speaker 3 (55:55):
Yeah, that's interesting.

Speaker 7 (55:57):
Yeah, but there's no way, they make more money doing that,
then they would selling it right.

Speaker 2 (56:01):
Taxes alone would be fantastic point. But anybody who's actually
still making it now, I think ramp up everything that way,
you have some and then if anything, you like a
speak easy situation Meibi.

Speaker 4 (56:15):
Everybody's gonna go out and they're gonna buy everything that
they can find and stock up, and you're gonna be
out of it anyway, because everybody knows that they're not
going to be getting it after that specific date.

Speaker 2 (56:23):
Yep, that's also my thought process. Yeah, yeah, yeah, I
have somebody friends I've already done, like bought cases.

Speaker 5 (56:31):
That's a good idea. Yeah, maybe we should dive into.

Speaker 7 (56:35):
Real before Yeah, because it'll come back around. There's no
way this is lasting forever.

Speaker 3 (56:41):
Yeah, Government's changed, definitely interesting say it needs to change.
There's a lot of watching.

Speaker 7 (56:48):
Insane to a point, I think I always I always
know there's a wiggle room.

Speaker 2 (56:53):
Considering I've been in the world for over fifteen years,
there's a lot of wiggle room and gray areas that day.

Speaker 7 (57:01):
Don't talk about it, but yeah, they can't get liquor
balls right, there's no way to make a Marijuina walls right.

Speaker 4 (57:07):
Colleague, think you kind of go by.

Speaker 3 (57:11):
So back to beer.

Speaker 2 (57:13):
What is the top three favorite beers you've ever made?

Speaker 3 (57:17):
Oh? Okay, well, I'm going back into the homebrew world
for one.

Speaker 2 (57:22):
Yeah.

Speaker 3 (57:22):
My first recipe that I ever wrote on my own.

Speaker 5 (57:26):
It was probably the fourth or fifth beerd that I made.

Speaker 6 (57:29):
I don't know if you remember this one.

Speaker 5 (57:31):
I don't even know what it's going through my mind.
I wanted to make a stout. I think I'd made
a stout before, but somebody had given me the idea
of a breakfast stout, and I ran with a bacon maple, yeah,
actually put bacon in it.

Speaker 3 (57:47):
Yeah, And I cooked up the bacon.

Speaker 6 (57:48):
And I put it in that permentory.

Speaker 5 (57:51):
Which like no like commercial nobody smoking bacon and beer
like that. To get the smoky flavor, You're gonna smoke
the gray smoked and then you know, calling a bacon
maple or whatever, but there's not gonna be actual meat
in it.

Speaker 3 (58:04):
I put meat in that.

Speaker 5 (58:07):
It came out well, that was five gallons of beer
and it was me drinking it, so it's very smoky.

Speaker 2 (58:15):
And then would you make that again?

Speaker 3 (58:19):
If I ever humbered?

Speaker 5 (58:21):
Yeah, I think I could get away with it just
in case, but absolutely.

Speaker 2 (58:24):
Not at meat obviously around right.

Speaker 5 (58:30):
When I do a smoked maple porter or something like that, Yeah, absolutely,
because that's what happens when you put the.

Speaker 3 (58:36):
Bacon in it. You're not tasting bake, You're just gonna smoke.
So that, yeah, I mean it was so.

Speaker 5 (58:43):
I've got opinions on smoked beers too, That's what. That's
one of those beers that, like you, you definitely are
making a beer that you expect to sit on your
menu for a while if it's a smoke beer, because
you're catering to a very and it will sell.

Speaker 3 (59:01):
I'm not saying it. Well, what I'm saying is there's
a lot of people that won't.

Speaker 2 (59:04):
Buy it because they vector did very well with theirs.
Good for them, I mean from here, it's the other
side of the matrip. I love them, but they're very
far away from us.

Speaker 3 (59:15):
Yeah.

Speaker 5 (59:16):
So, and then number two was our peanut butter chocolates
out which we did make.

Speaker 3 (59:22):
We opened with that one. We did really well. We
had some great feedback from some friends on that one.
And then man, I'm number three. Gosh, maybe h a
our time.

Speaker 5 (59:37):
I think we have a great a great West Coast
called Seven Sharks and Lightning, and we designed that one
after a Honey Citrus I P A idea where it
was I pas are supposed to be yeah, not real malty, right,
I don't want those malts to.

Speaker 3 (59:52):
Take away out of the hall flavors. So so we.

Speaker 5 (59:54):
Kind of challenged that idea and came up with some
U idea for more of a multi version of an
I P A using Honeymaltz and then some citrusy hops
to pull that together.

Speaker 3 (01:00:07):
And then I said.

Speaker 5 (01:00:09):
Seven churches like that was called an Ambrosia, Okay ambrosia,
And then it did really well when we opened with it,
and we just made another version which we sold that
out in a month.

Speaker 3 (01:00:19):
Or so, which was really fast.

Speaker 5 (01:00:21):
Yeah, like I said, West Coast I pas when they're
on the menu here, like they're gonna fly. So yeah,
I think those are probably my three favorite. The meat beer, yeah, chocolate,
the peanut butter chocolates out and then that that Honey
Citrus and yours.

Speaker 4 (01:00:38):
Oh my gosh, what was that one that we did
for the anniversary. It was a small batch.

Speaker 3 (01:00:45):
We did a Belgian triple, a Belgian quad.

Speaker 5 (01:00:48):
We did a triple West Coast I pa, oh, the
coconut porter.

Speaker 4 (01:00:53):
Yeah, the coconut border.

Speaker 5 (01:00:54):
Yeah, that one is another one where we still here
like an all enjoyed kind of situation. Yes, yeah, it
was coconuts, the lore, a very very small batch of it,
and we can't quite figure out how to upscale it
without spending Like, yeah, so we haven't done it yet

(01:01:16):
on the big system.

Speaker 3 (01:01:17):
We made it on the small but yeah, we got
to figure that out. It's on the list.

Speaker 4 (01:01:22):
But what about that one that we did for the
homebrew competition at Martin House?

Speaker 3 (01:01:28):
Yeah, so that was crazy. We called it oaked smoked
sos smoked, oaked and soaked, so we used smoked greens.

Speaker 5 (01:01:40):
We aged it on bourbon barreled chunks, and then that
was smoked and oaked. The soaked part was raspberries soaked
and bourbon for.

Speaker 3 (01:01:52):
Like a month and we put it all together.

Speaker 5 (01:01:54):
When we entered that beer into Martin House's competition, they
judge it and then they create the awards, and then
they invited everybody out to a big event where they
where we.

Speaker 3 (01:02:06):
All served that beer. They called it the Riverside Shootout.

Speaker 2 (01:02:08):
Okay, said they still they don't still doing why.

Speaker 5 (01:02:14):
Because people that weren't allowed to sell or the poor
beer were pouring.

Speaker 7 (01:02:21):
Beer like certified to because yeah, but if then if
you just let's say, it's like the chef is like
you're talking about it, but then they serve it like
that have Yeah, they because I did not know they
had like forts.

Speaker 3 (01:02:39):
It was nuts.

Speaker 5 (01:02:41):
So we didn't win anything that day because the beer
wasn't mature at the point and when it was time
to be judged.

Speaker 3 (01:02:48):
So but I remember should from who's.

Speaker 2 (01:02:51):
Still there as a social media guy. Yeah, yeah, actually
comes up with a lot of the ideas.

Speaker 5 (01:02:55):
For the beer, which doesn't really he's crazy, yeah, but
he came up and tasted it that day and we sold.
We got rid of all of it, like it was
all gone. It was crazy beer. And then we had
people coming up saying this is the best beer here.
Even should have came up and said, man, if we'd
have done a people's choice like live voting, you guys
would have taken it, like no, no.

Speaker 3 (01:03:16):
Doubt, y'a would have won an award for that thing.
But it just wasn't ready.

Speaker 4 (01:03:20):
That and the cost to do that, because what they
would do is they take the winning beer and they
would put on their system and make it and so
to do bourbon soaks. Yeah, yeah it was not.

Speaker 3 (01:03:34):
But yeah, I forgot about that. A lot of greens
and I used to smoke fruit and use it in
beer like.

Speaker 5 (01:03:42):
We did some smoke papples and stuff like a blonde
smoked my apples. So I don't do a lot of
smoke stuff anymore.

Speaker 7 (01:03:49):
Like I said, but kind of gotta be brought it
back to your memory maybe And.

Speaker 2 (01:03:54):
One more, Oh my gosh, I don't know. So I
have to look at our posters and remember what I
was gonna say.

Speaker 7 (01:04:00):
So that was the other thing I was curious about.
Your artwork is fantastic. First off, where did the outcome from?

Speaker 2 (01:04:07):
And then also who does your art?

Speaker 3 (01:04:09):
So end the question. I think the third is probably
that's just nuts for you. Yeah, I guess that's like that's.

Speaker 5 (01:04:14):
What you're going to see her drinking fits.

Speaker 3 (01:04:18):
On the menu. She's going to pour herself one of those,
put the sugar your stuff on it, and then she's good.

Speaker 5 (01:04:22):
Yeah, okay, So yeah, go with the the art question
because you can give.

Speaker 4 (01:04:27):
Me the mark. Okay. So shout out to Mark Fisher.

Speaker 6 (01:04:31):
He is a.

Speaker 4 (01:04:35):
He works for the school districts as he was a
former librarian and I think I don't know, he just
moved into a new position. But he is an amazing artist.

Speaker 2 (01:04:45):
Yeah, this stuff is fantastic.

Speaker 4 (01:04:46):
And there was he came in was maybe opening day,
maybe it was the following weekends and became a fan
at that point. And he mentioned to Josh the story
and it all started from the seven Sharks and lightning artwork.
So his student had that one right there on the bottom.

(01:05:11):
His student had He was given up a task and
he drew Mark and like two sharks and said, Mark,
these sharks are gonna get you. And he's like, I
got this. I can take on two sharks. And then
so he added a couple of more and it became
four sharks. It's like, I got this. And then it
finally got to the point where he had seven sharks

(01:05:31):
and he goes, I don't know, I think I could
still take on seven sharks. And then the kid drew
a bolt of lightning from the sky and hit him
with it, and he goes, I can't beat mother mature,
So you got me. So he was telling Josh the
story and Josh like, this is great. So Mark was
gone for a few weeks. Josh had at that point

(01:05:53):
had already decided he wanted to do a beer and
name it after Mark's story. And then Mark came back
in and took the kid's art work, which I still
want the kid's artwork, you do, because I want to
frame it. And then he brought in his version of it,
which is the beautiful.

Speaker 2 (01:06:11):
Artwork that he came up with.

Speaker 5 (01:06:12):
I didn't even know he was an artist at this point.
I thought man knew he was teaching part class, but
I didn't.

Speaker 3 (01:06:16):
Know he could do this. So he when he saw that.

Speaker 5 (01:06:22):
We had named it, because I was, I was telling
him like, he wouldn't mean to name of your seven
sharks a line, and I was like, that's the most
ridiculous name in the entire world.

Speaker 3 (01:06:32):
I'm not doing that in my head.

Speaker 5 (01:06:34):
And then finally, after a week thinking about it, talking
to them about it.

Speaker 3 (01:06:38):
We're being really protective over names.

Speaker 5 (01:06:40):
At that point, trying to just be trying not to
make people mad, you know, and then I was like,
you know what, screw it, like, we're doing it.

Speaker 3 (01:06:47):
Like so name went up on the menu board and
he was four when he saw it.

Speaker 6 (01:06:53):
He was like oh.

Speaker 3 (01:06:54):
And then the next day he had a bunch of
him that night too, like he had.

Speaker 4 (01:06:58):
Yeah, he came, he shared his Canda account and he
just started loading up the CANBA account artwork and so
he doesn't charge us. He just wants to be a
part of it. That's awesome beer.

Speaker 3 (01:07:13):
And one of the things that.

Speaker 2 (01:07:17):
His requirements Air quotes is he wants the name what's.

Speaker 5 (01:07:21):
The name Beer's So the majority of the names on
the board, and the majority of the ones that you
see are are his ideas. I'd say between the three
of us, Michelle.

Speaker 3 (01:07:32):
Kevin and I were doing probably about fifty percent and
he's doing the other fifty And some of the names are.

Speaker 4 (01:07:37):
Just ridiculous, but he has this story behind them, and
he does so much research.

Speaker 3 (01:07:43):
Yeah, it does a lot of work, so much.

Speaker 4 (01:07:45):
Research on why things are placed the way they're placed
in the this Yeah, he's artist, he creates a story.

Speaker 3 (01:07:53):
He's a really really big part of the brewery that
doesn't really get a lot of attention. Yeah right, but yeah.

Speaker 5 (01:08:00):
He's a he's a big part of this place, and
we love putting his heart on our walls.

Speaker 3 (01:08:03):
We've fallen a little behind.

Speaker 5 (01:08:05):
A lot of these that are up are hole and
we need to replace them with more current art.

Speaker 4 (01:08:11):
So yeah, yeah, yeah, he's he definitely.

Speaker 3 (01:08:17):
We just have so much more that I think better
than these. I think he's getting better. I need to
get rid of some of them. And also, like people
want to buy these.

Speaker 2 (01:08:27):
I was gonna say, I've always said that breweries who
have awesome labels and artwork like this, you make prints
that people want to buy, and then you.

Speaker 7 (01:08:37):
Make t shirts that people also want to buy, like, yeah,
we all want.

Speaker 2 (01:08:40):
To wear like our brewery favor brewery on our shirt.

Speaker 3 (01:08:44):
Whatever.

Speaker 2 (01:08:44):
Does he have a cool logo for their beer?

Speaker 3 (01:08:46):
Like why would you not want to do that?

Speaker 2 (01:08:49):
But I understand, And.

Speaker 4 (01:08:50):
Every everyone has a key inside of it, so he
hides the key. He's hidden the key and every single
one of them. So people, if you know, if they
know about it, they'll grab the cans and they'll sit
there and look at the cans exactly, and the new
just gotta go in and find all.

Speaker 5 (01:09:07):
Well, his name is is Mark Fisher. Whenever he came
up with a piece of art, he would always had
a fish inside of his art.

Speaker 3 (01:09:15):
So it's an idea that he always he already had.

Speaker 5 (01:09:19):
And we tried to talk him into doing the fish
thing with the star because it was just like, dude,
you're the artist, like kind of fish at your picture
like you always do. He's like, no, no, no, no, I'm
hide nicking. So still haven't talked him into hiding the
fish and any of them, but maybe I'll get.

Speaker 6 (01:09:33):
Him one of these days.

Speaker 2 (01:09:34):
Well how did the owl happen?

Speaker 3 (01:09:36):
Oh?

Speaker 5 (01:09:36):
Yeah, so we I think you know, false Idle was around,
and we just wanted something that people would remember, right
like just just that's something that they could correlate it
to Kevin and I as kids, we've always loved birds, prey.
I used to love eagles and falcons and stuff like that.
I think Kevin was partial to the owl and so

(01:09:59):
he had an in on the on the on the label,
on the logo whenever we started making it. And we
just really like what the owl stands for. It stands
for our mystery. Wisdom is extremely hard working that kind
of thing. So it was easy to get intentional. Yeah, right,
So we.

Speaker 4 (01:10:18):
Tried our business model to be is very so when
we you know, did all of our research when before
we open, try to do we're very intentional on what
the equipment that we purchased, the location that we chose,
everything that we have put into this place has been
very intentional and a lot of thought put into it.
So I think wisdom and being intentional and the Hunt

(01:10:44):
is a good representation of it as well for sure. Yeah,
and the boys, whenever we were going to False Idol
was always like, hey, we want to go to the
Wolf place.

Speaker 3 (01:10:53):
Yeah. Yeah, so we have.

Speaker 4 (01:10:55):
Kids now, we have kids saying hey, we want to
go the Owl place. So parents would come say hey,
kids said they wanted to go to the all place.
So here we are so making that.

Speaker 5 (01:11:06):
And we've got the fun games, you know, the game shelfy.
We've got some arcades in the back.

Speaker 2 (01:11:11):
Oh cool.

Speaker 4 (01:11:12):
Yeah, so our front I'm not sure what you.

Speaker 2 (01:11:15):
Call, depend on where you're coming in from.

Speaker 3 (01:11:18):
We got five of them back there.

Speaker 5 (01:11:20):
There's been some pretty heavy damage to one of them,
so we need to repair it. But the racing game,
the table get very ripped, the steering mol off and
broken the broken but it was worth it.

Speaker 3 (01:11:32):
You know. We'll fix it or we'll replace.

Speaker 7 (01:11:34):
Are you saying you did it because it seems like
you're very forgiving about.

Speaker 2 (01:11:40):
It.

Speaker 3 (01:11:40):
Yeah.

Speaker 5 (01:11:41):
One part of owning you businesses replacing some broken things,
but repainting walls and stuff like chairs, chairs like to
get bent and broken.

Speaker 3 (01:11:51):
But you know nothing, we didn't.

Speaker 4 (01:11:54):
Expect part of any business.

Speaker 7 (01:11:57):
Well as a couple that do does on their own business,
is it like a safe word? You guys kind of
do so you don't talk about business all the time.
And you're like out to dinner and away from the
kids and we're like, you know what, I had a
beer do and you're like, no, we're at dinner.

Speaker 2 (01:12:11):
We're not talking about business. No.

Speaker 4 (01:12:17):
Since we've been working together for fifteen years, so we've
been working at our yeah, the job that we work. Yeah,
the work that actually pays the one we write money
off of to pay our mortgage, to have paid the
thirteen months of rent here. So we've always worked really

(01:12:39):
well together. We don't work directly with each other for
the most part, but I have a tendency unified myself
making my way to your desk. Yeah, and so An Yeah.

Speaker 3 (01:12:52):
I think we just got used to working with each
other and not every double joy. We love watching What's
the figure? It's so awesome.

Speaker 5 (01:13:01):
We have a great bartending team, your husband and wife,
and they just growth.

Speaker 3 (01:13:05):
Of time and they make fun of it, but it's funny.

Speaker 5 (01:13:07):
They love it. And it works for them and we
just it wouldn't work.

Speaker 4 (01:13:11):
Yeah, but we've worked together for a long time, so
I think this just is very natural for us owning
the business together. We don't have many disagreements when it
comes to this place. I feel like if we do disagree,
it's just a difference of an opinion and like we'll
talk through it, and it doesn't.

Speaker 5 (01:13:29):
It's like it's pretty small, small things like Okay, do
you think we should our schedules and stuff like yeah, like, hey,
do you.

Speaker 3 (01:13:36):
Think we should do?

Speaker 5 (01:13:38):
I remember the puzzle race which actually took off, Like
we talked about that one and one of us was
just like, I don't know about the bull storys like
I don't I don't know if that's gonna be a
good idea. And then finally it was just.

Speaker 3 (01:13:49):
Like, let's do the puzzle race. So we did once
some one thing, you know.

Speaker 6 (01:13:55):
Uh.

Speaker 3 (01:13:56):
Yeah. So so we talk about business a lot, Yeah
we do.

Speaker 5 (01:14:00):
But I do think that we are very good at
just not talking about beer in the business together too.
I you know, if I want to talk about beer,
I'm no offense, but.

Speaker 4 (01:14:13):
Yeah, talking to me about.

Speaker 3 (01:14:14):
It, you have it.

Speaker 5 (01:14:16):
I'll go to Babe or I'll go to Kevin and
the Mark or the many regulars that we have and
just get my fix that way. So yeah, we definitely
collaborate very well when it comes to what to do next.
We feed off of each other on how to create
the schedule and you know, just get.

Speaker 3 (01:14:35):
The things done.

Speaker 4 (01:14:36):
So yeah, we have a shared calendar. So if something
like I just got a call today to schedule a
party for thirty you don't even know about that on
communicate really well obviously, but it has it has hit
the calendar yet, it's July. It's July. But we've got
to shared calendar that we'll see things pop up, so

(01:14:57):
making sure that we're both in the loop on But
Josh handles front of the house, all things front of
the house, so that schedule where I'm planning events and parties,
the fact that he always needs to know and see
so that he can schedule bartenders for it kind of
have feedback. Or if we think it may not be busy,

(01:15:19):
one of us will maybe come up here and kind
of hang out and just make sure that either the
bartender has it. We're always behind not always, we're behind
the bar a lot if it gets busy, especially like
on a Thursday night between trivia us breaks, the line
will get really long, so one of us or both
of us will jump up and help the bartender just
kind of get back there and kill that line because

(01:15:40):
we don't like That's one thing about us is we
don't like to see that line get long. It's one
thing to see a couple of people online, but in
order for each person to get the attention that we
think that they deserve when they are getting served, whether
it is hey, I want to ask a question about
this beer, I want to taste a couple before I
choose my next one, whether it's wearing flights which just

(01:16:01):
take longer. We want to make sure that every customer
has a good, positive experience, and if they feel like
they are being rushed through so that they can kill
a line, that is not what we want to say.
So we're jumping.

Speaker 3 (01:16:13):
Up and helping. And Amazon has made it to where
people hate to wait.

Speaker 5 (01:16:17):
Back right, Yeah, so nobody wants to wait in the line,
so we'll hop in and.

Speaker 3 (01:16:22):
That we run the place pretty lean.

Speaker 5 (01:16:26):
Bartenders like to work here, They get they get the
majority of the hours on their shift.

Speaker 3 (01:16:31):
In other words, I don't I'm not going to put
two bartenders on at a time.

Speaker 5 (01:16:36):
Unless I know it's a peak hour like Saturdays at
five or whatever, that's when the crossover is.

Speaker 3 (01:16:41):
Then they'll hang out, you know, they'll get two on
the bar and then.

Speaker 5 (01:16:43):
One will leave after it kind of dies off a
little bit, and then if I was wrong, then one
of us will hop in and handle the line.

Speaker 2 (01:16:49):
Like she said.

Speaker 3 (01:16:50):
So they like to.

Speaker 5 (01:16:51):
Work here because they get the majority of the hours.
They're not having to tip share with somebody on the
same tap. So instead of like Saturday where there was
you know, four people that split those ten hours and
there was like there's like twenty four hours on the
day and take all those tips and split it between
four ways. With us, you're like you're getting your own

(01:17:13):
splitting it like you know, two ways or whatever.

Speaker 6 (01:17:15):
So we were running.

Speaker 5 (01:17:17):
Pretty wean and we've been able to retain well, I've
had a bartender that still works here like he'd started
with us and he's still here. So we've got bartenders
that just past year with us. And of course you
turn over a.

Speaker 7 (01:17:34):
Little bit, but sure, yeah, but we've got the industry in.

Speaker 5 (01:17:37):
General, we've been absolutely blessed with the best team, like
an awesome team of of people besides me.

Speaker 3 (01:17:47):
I'm not one of the good. But I've been fired
here like five times.

Speaker 5 (01:17:51):
Wo yes, by keep coming back, I mean so they Yeah,
they keep firing.

Speaker 3 (01:17:57):
I don't know why.

Speaker 2 (01:18:02):
If you listen and you pay attention, they're knocking.

Speaker 3 (01:18:05):
Get tired. Yeah that works. She hates me behind the
bar with me because I make a mess.

Speaker 4 (01:18:10):
So does. I can't wear shorts, you can't wear your
nicer shoes. Heaven forbid. I stopped by to do something.
The line's along and I was gonna head out to
go do something else. I'm wearing something a little bit nicer.
And I get behind the bar and want or Josh
back there, and I'm like, I'm not boring or to

(01:18:32):
the side, so my shoes aren't standing underneath. M yes,
no sandals behind the bar. I need to, I really do.
I need to put a stash of shoes over on
the side so that I.

Speaker 2 (01:18:53):
Get them, hey dudes or crops or something.

Speaker 3 (01:18:55):
Yeah, I get there and.

Speaker 4 (01:18:59):
You just leave them here because they smell like beer.

Speaker 2 (01:19:01):
As soon as I was walking with the stairs on
the go, it's nice we.

Speaker 5 (01:19:05):
Brewed today, Okay, that's yeah, you smelled our new hazy,
I b A.

Speaker 3 (01:19:12):
This one's a cool one.

Speaker 5 (01:19:13):
It's called it's gonna be called Love Letters from Our
Scars like it and it's there's a charity called to
Write Love on Her Arms, which Kevin is a big
fan of. They they are for suicide prevention and mental health.

Speaker 3 (01:19:33):
And uh, he is he read the book a long
time ago to Write Love on Our Arms, fell in love.

Speaker 5 (01:19:41):
With the idea, and now we are doing we're trying.
We're trying to do a collab with this, with this nonprofit.
And I don't think they agreed because of what we sell, because.

Speaker 2 (01:19:53):
It can yeah, yeah, I get it, but we were yeah, but.

Speaker 3 (01:19:55):
At the same time, we couldn't.

Speaker 5 (01:19:58):
Get him to come alongside and partner with us because
we sell weird.

Speaker 3 (01:20:02):
But what we're gonna do is.

Speaker 5 (01:20:07):
So we're gonna try to We're still promoting them, and
we're going to try to get a guest speaker or
make some T shirts and say, you know, you know,
I just seeing the shirts on the back it says
something like to the person standing behind me, you are enough.

Speaker 3 (01:20:22):
Or something like that, you know, like give give them
a hug. You just love on somebody.

Speaker 5 (01:20:27):
Even Yeah, we're in summer but you could like, yeah,
you would write things yeah yeah. So so you just
never know what the next person is going through you,
and we just want to advocate for that a little bit.

Speaker 3 (01:20:38):
So we're making this this beer. We're gonna have a.

Speaker 5 (01:20:40):
Really cool label, we're gonna have the art work back
for it yet, but it's going to be kind of
designed over some of those some of those hardships of
people face. But but we're gonna try to like morph
it into a way where the where the art speaks
hope and it's not just like really depressing art. It's
gonna be we want that depressing, like this person and
this thing has been in a very tough situation, but

(01:21:03):
you can see the life at the end of the tunnel,
and that's what we're aiming for with the Spears. So
we're gonna do a fun release with it, try to
get some sort of a speaker out here and just do.

Speaker 3 (01:21:12):
Something around that. So that's what we made today.

Speaker 5 (01:21:15):
Really awesome, probably been one of the most complicated green
bills we've ever made on a.

Speaker 3 (01:21:20):
Hazy I PA. He's gonna double dry hoped.

Speaker 5 (01:21:25):
And it's gonna hopefully be one of the best I
p as we've made some warts.

Speaker 3 (01:21:29):
I can't wait for that.

Speaker 2 (01:21:30):
I'm gonna check out social media. Make sure I now
do here. Well, I have a second on the show.
I call it the five count, just five random questions.
Who's your first celebrity question Thomas, right, mm hmm.

Speaker 3 (01:21:45):
I don't know. I guess Family Anderson I was back
in that day.

Speaker 2 (01:21:48):
Same show. Yeah, yeah, that makes sense.

Speaker 7 (01:21:51):
She was on Home Improvement first, yeah yeah, yeah, yeah,
and then how you took over.

Speaker 2 (01:21:57):
Let's talk about which was much better.

Speaker 4 (01:22:02):
There is a lot more skin.

Speaker 2 (01:22:03):
And there's way more skin in running. If you're a
prog wrestler, m m A fighter. What was your name?

Speaker 4 (01:22:13):
Oh? I think mm hmm. I mean I used to
dance for a dance for a long time. I grew
up dancing, like.

Speaker 3 (01:22:29):
Yeah, I tell everybody who kind of dancing all dancing.

Speaker 2 (01:22:33):
It was like fitness, working.

Speaker 4 (01:22:37):
Team, ballet, tap, jazz point, all that kind of clogging,
all that kind of stuff.

Speaker 2 (01:22:42):
Logging, Yeah, I know how to clog.

Speaker 3 (01:22:44):
That's doesn't because.

Speaker 2 (01:22:47):
I mean Octoberfessor is coming up.

Speaker 4 (01:22:49):
Yeah, that's true.

Speaker 3 (01:22:50):
Okay, spared the family from from watching your clogging.

Speaker 4 (01:22:54):
Yes, I can told you the cakes. I don't know
what my name would be but maybe something around. I
don't know a names anymore for Rust.

Speaker 3 (01:23:03):
I know you never wanted to like Michelle the dream keyword.

Speaker 4 (01:23:06):
Hey, that's great, thanks that one.

Speaker 5 (01:23:10):
Have you ever seen the movie Gosh it's a wedding crashers?

Speaker 3 (01:23:14):
Yeah? Yeah, yeah he called himself j Bone. Yes, yeah,
just stupid whatever like that.

Speaker 2 (01:23:27):
What was what was your last mailby?

Speaker 3 (01:23:31):
What was that?

Speaker 4 (01:23:31):
What was your last meal?

Speaker 2 (01:23:33):
What was you last melby?

Speaker 3 (01:23:34):
Steak and potatoes? Easy? How do you take your steak medium? See?

Speaker 2 (01:23:38):
So many people do that.

Speaker 3 (01:23:39):
I'm okay, really, I'm medium. No, well so taste.

Speaker 5 (01:23:44):
I go medium rare on the occasion that they're gonna
gonna accident.

Speaker 3 (01:23:48):
You know, you kind of you know, you buffer for
it a little.

Speaker 5 (01:23:51):
Bit because if you go medium, well like it's going, yeah,
you're getting burned, So I'll go the other way.

Speaker 2 (01:23:56):
Okay, I understand that.

Speaker 4 (01:23:57):
I think mine would be like steak and lobster, like
the crab on top.

Speaker 2 (01:24:01):
Are you medium medium? Yeah, it's a little surfer.

Speaker 4 (01:24:05):
Like, yeah, I don't want mind moving.

Speaker 3 (01:24:10):
I was just like that, that's what I want to
eat tonight, that's what.

Speaker 2 (01:24:12):
Yeah, did it have to be your last special? Any day?
Who are what inspires you besides each other, aren't it?

Speaker 3 (01:24:24):
That's gonna I'm gonna be sappy on that.

Speaker 2 (01:24:27):
You can go for it, go further into it.

Speaker 3 (01:24:36):
I'll just be general and say family, like about the
immediate family, like the kids, and like like.

Speaker 5 (01:24:41):
You said, the wife. I'm definitely one of those guys
that thrives on respect and wants to wants to earn
that respect and then seeing the benefits of what I've
done and you know, just working hard and providing and
giving my kids a little bit more than what I
had when I was a kid.

Speaker 3 (01:24:57):
So I think I think that's my just kind of grinding,
you know.

Speaker 2 (01:25:04):
And you work with your brother too, so yeah, family, absolutely.

Speaker 4 (01:25:07):
Yeah, Yeah. I think one would probably be the kids
because I get the laughter and the innocence and the
the that part out of think about things. Yeah, And
I don't spend a whole lot of time in that,
which I spent more of thinking about because they don't

(01:25:28):
stop talking, so just hearing the things that come out
of their mouth and the questions that come out of
their mouth, and to me, I take for granted the
knowledge that I have and I'm like, well, why oh,
because you haven't learned that yet, and so thinking about
it kind of through their eyes. That's still just learning
and constantly needing to know why something's being done and

(01:25:50):
why would they do that or why would they say that,
or why do they act like this? And thinking about
that from that perspective. And then Josh is just so
level headed when it comes to things, and I I'm
a typical female. I act emotionally sometimes, and so he is.
He's a great leader. He has run multiple departments of

(01:26:11):
the company that we work for now, and I don't
know that there would be a subordinate of his who.

Speaker 2 (01:26:19):
Would speak a negative word wow.

Speaker 4 (01:26:21):
So looking at him from that leadership role he takes
it obviously from the house to work, and so just
aspiring to be that leader that people could come to
me and have the same respect for me that they
have for him in that way. And then and probably
my parents just seeing a very good solved marriage and

(01:26:46):
kind of trying to go for that. And of course
now that I'm older, I kind of, you know, you
see the flaws and people as you get older, because
people's you know, if we bicker, we're protecting our kids
from that. Our kids don't see us like they don't
see a fight. But and so when I was younger,
I didn't see my parents' fight. So as I grow older,

(01:27:07):
you know, their defense is kind of come down and
they kind of show more so not that they're fighting,
but you see their their differences. But they still have
a very good, solid, godly marriage and for us to
look to that to continue to grow us and bring
our kids up as more people that I definitely look

(01:27:30):
up to that.

Speaker 7 (01:27:32):
And finally, what would you tell your seventeen year old
solf don't drink that beer?

Speaker 3 (01:27:39):
Yeah? I don't know that. I would change an awful lot.

Speaker 5 (01:27:42):
I think I learned a lot from from some of
the dumb mistakes that you make.

Speaker 2 (01:27:46):
Hopefully most people do.

Speaker 3 (01:27:48):
Yeah, yeah, So I mean.

Speaker 5 (01:27:52):
What my answer to this would be, Man, I would
I would say, don't marry that one.

Speaker 3 (01:27:58):
But then that really and ship I would change it, right.

Speaker 5 (01:28:03):
I wouldn't want to go to butterfly effects here, so
I think I'd go pretty simple. I one of my
biggest regrets was not joining high school baseball team.

Speaker 3 (01:28:14):
Okay, I just.

Speaker 5 (01:28:16):
Didn't want to just have reasons for it, and that
I should have played baseball in high schall to think.

Speaker 3 (01:28:21):
It would have been fun the position you play.

Speaker 5 (01:28:23):
I was outfielder, same, so I would I love first base,
but I'm right handed, so I wouldn't do.

Speaker 3 (01:28:32):
So.

Speaker 4 (01:28:34):
Yeah, that would be more involved in school, like the
activities of school instead of stepping out and like doing
things with friends, but like focus more on because I
was on drill team, and I wish I would have
been more tuned into that instead of just kind of
showing up and dancing and doing my thing and then
and then by I'm gonna go hang with my friends,
but being more engaged in that, and I didn't go

(01:28:57):
to I wish I would have done fish camp in college.

Speaker 3 (01:29:01):
Oh Okay, I.

Speaker 4 (01:29:02):
Think I missed out on some opportunities if I would
have stepped onto the campus and done fish camp and
not again stayed and did my friend thing and done
the things that you know, I was off the campus.
So that's one thing I'm gonna encourage the boys is like.

Speaker 2 (01:29:21):
Go live college life.

Speaker 4 (01:29:23):
If that's where the direction that they're going to go.
Go live college life. Go experience what dorm life looks like,
and get those core group of friends.

Speaker 7 (01:29:31):
And different ways to make rahmen and make stupid decisions.

Speaker 4 (01:29:37):
But don't get arrested and don't contribute to the population.

Speaker 3 (01:29:42):
You have too many as it is.

Speaker 7 (01:29:44):
Yes, okay, Now, if people want to find out more
about y'all, follow you guys online, visit the brewery themselves.

Speaker 2 (01:29:49):
How can they do all the things?

Speaker 4 (01:29:51):
We have Instagram and Facebook our two major forms of
social media. And then at Keyworth Brewing and then of
course we've got our email dresses. You're always welcome to
email infomproducts dot com.

Speaker 2 (01:30:04):
Whoa back, that's your day, that's my job.

Speaker 4 (01:30:07):
Info Keyworthbrewing dot com and Thenkeywordthbrewing dot com is our
website that's got to have all of our events and
beer is listed, so lots of ways to get ahold
of us. Our phone number and emails are on the website.

Speaker 3 (01:30:22):
Yeah, and we got myself and on so I there
you go.

Speaker 4 (01:30:26):
And our our social media posts the schedule. We post
the schedule of that week's events every Monday or Tuesday,
so everybody knows what's coming up for the week. They
know what beer release is coming out, so they know
what to get excited for. Yeah, we're pretty pretty accessible.
So it's Josh and I are always more than welcome

(01:30:47):
to take any phone calls and answering questions and make
anybody's events something that they will remember and you know,
just get even more fans.

Speaker 3 (01:30:55):
I love it.

Speaker 2 (01:30:56):
Thank us so much for your time. I love this
place and and wait to come back here.

Speaker 7 (01:31:00):
And because I passed it all the time, I've family
lived in south Lake and Keller, so I will be
driving on this strip.

Speaker 2 (01:31:06):
I'm like where am I?

Speaker 3 (01:31:07):
Oh yeah, okay, keep start.

Speaker 1 (01:31:09):
There to say thank you so much, Thanks so much
to Josh Michelle for being on the show again. If
you are in the DFW area, definitely make sure to

(01:31:29):
head on over to Keyworth Brewing out of Northwich On Hills.
They're doing absolutely phenomenal things and they are in a
prime location right over there with False Idle and turning Point.
Some of the best brewing happening over in the metroplexus
happening in terrn County. I'm gonna say that on record,
so while you do that, make sure to follow us
on social media. It is a bruisers pod that is

(01:31:50):
b R E W S c R S p O
D on the Instagram, of the threads and of the Twitter.
If you want to send us an email, it is
Bruiserspod at gmail dot com. If you want to follow
me directly, it is Rody John. That is r O
d I E j o N. Rodijon is the name
on the Twitter and on tapped in case you want
to find out when I'm drinking maybe we're gonna have
beer together. If you're gonna follow me on the threads
or the Instagram, it is official Rodijon. So until next time,

(01:32:11):
make sure to enjoy life, drink local and cheers