Episode 181: Sacramento Beer Week 2024 (w/ Chris Keeton & David Weiss)

Host Ben Rice travels to Sacramento, CA, to sit down with Sacramento Area Brewers Guild president Chris Keeton (head brewer at Alaro) and vice president David Weiss (brewer at Blue Note) to talk about Sacramento Beer Week 2024 (happening April 26-May 5). We discuss this year's iteration of the Rising Together guild collaboration (among other things). In past years, it's been an IPA using certain ingredients, but this year, in honor of the Sacramento Brewers Showcase happening on Saturday May 4 (at Heart Health Park), they're honoring May the 4th Be With You, by letting breweries choose the Light Side or Dark Side, allowing for a wide range of beer styles and flavors, and reminding consumers of the vast array of beers available in the beer scene and what differentiates each brewery. Plus! Taprooms and bars are back in business at Sac Beer Week 2024! Internal strife has diminished that in recent years, but those are the sins of the father, not the current administration, who is working hard to recapture the spirit of Sac Beer Week. This episode is not only a celebration of what Beer Week and the beer scene once was, but an exploration of where it's going and how it will handle a more educated and less alcohol-friendly next generation of consumers. We also shout out some people who keep the scene alive and show that, even when day-to-day excitement may be down, there's still a strong supportive and passionate base of brewers, marketers, and drinkers. David Weiss damn near gets emotional on the episode and Chris shows why he was put in charge in the first place. Sac Beer Week 2024 - it's like Sac Beer Week 2014 all over again!
Find out more about Sac Beer Week 2024 at www.sacramentobeerweek.com or on IG @sacramentobeerweek - Events will be added more and more as the date gets closer
And of course, seek out delicious food and beverages from Alaro Craft Brewery @alarobrewing and from Blue Note Brewing in Woodland @bluenotebrewing
Barley & Me can be found across social media @barleyandmepod. Check out past episodes, show dates, and more, at the newly-revamped barleyandmepod.com
Email questions/comments/concerns/guest ideas/brewery ideas to [e-mail] or [e-mail]
Ben is also posting #Chugs4Charity videos semi-regularly on Instagram (@barleyandmepod), to help raise funds for various local and national charities with goals of making our world a better place. You can Venmo Ben ($comedianbenrice) or hit his PayPal (@barleyandmepod) and all money will go to support the NAACP, ACLU, Black Lives Matter, and other civil rights helpers. Charities will change with the times and as emergencies arise. But the point is: all donations will go to help those who need it.
Intro Music: “Functional Alcoholism” by Be Brave Bold Robot (@bebraveboldrobot)
Interstitial Music: "JamRoc" by Breez (@breeztheartist)
Logo by Jessica DiMesio (@alchemistqueen)

Episode Transcript

(00:00):
Something. They call it functional alcoholism. But if you know anything about Ben,
he's got vision with precision microphones andthe tinkle love derision. Here about
to hear what beer can be.It's time for Barley and Me. Welcome

(00:27):
to Barley and Me. I housBen Riiser here today in Sacramento, California,
for this episode one about twenty twentyfour Beer Week that Sacramento Beer Week
did with you today's special guests.Hey, guys, Chris Keaton, I'm
the head burger for a Laurel Craftburyand president of the Sacramento Area Cuff Brewers
Guild. And also Dave Weiss,I'm the brewer for Blue Note Brewing Company

(00:50):
in Woodland and currently the vice presidentof the Sacramento Area Brewers Guild. Yeah,
we are at a Laura right nowto have this conversation middle of the
brunch. Yeah, nice Saturday.We got the farmers market going on,
people walking around. Nice place tobe. Yeah. All right, So
Beer Week twenty twenty four, what'sgoing on with it? Coming up?

(01:10):
Beer Week this year is April twentysixth through May fifth, So beer Week,
but it's almost two weeks long.You know, you know, you
got to you gotta get both weekendsin there and then the full week.
Obviously, capping off with Cinco deMayo is a lot of fun. Our
closing event is going to be theSacramento Brewers Showcase, which is held at
the Heart Health Park where the SacramentoRepublic play, which is gonna be fly

(01:36):
event right on the field, andso you know, we get to go
to matches and sit in the standsand watch the game. Now it'll be
fun to be on the pitch andjust be you know, hang out,
drink beer. It is on Mayfourth, so you know, May the
fourth be with you. We arekind of tying in that Star Wars theme
and so one of the I feellike one of the main Beer Week things

(01:57):
that we're doing is the rising toget their collaboration, which is where we
try to get all of the SacramentoArea Brewers Guild participating breweries to participate in
this collaboration where uh so we've doneit in years past where we kind of
create a recipe and we let thebreweries do what they want. Uh this
year, with the Star Wars theme, we we did a light side versus

(02:21):
Dark signe, so each brewery getsto pick lighter dark, uh, you
know, good or evil however youwant to put it. Yeah, rebels
versus Empire, you know how Yeah, however, however you you see that
play out right, you know,have some fun with it, make make
whatever you want to make, youknow, and just put that and just

(02:42):
showcase and so then yeah, that'llbe the release there at the the event.
I'm sure buries will do their ownrelease parties through through their breweries as
well. What is a lauro goingto make? So we we picked dark
Side, but then I'm going todo a lighter beer. Uh, So,
so doing a cold I p A. But I really didn't want to

(03:04):
do the hof thing, you know, So I was thinking long on for
whatever reason, on Empire strikes backand thought of the the Vader when he
says, no, I am yourfather. So I was thinking, no
I am an I p a coldIPA blue Nut's going to be brewing a
honey nut amber, uh, usessome local ingredients. Woodland's kind of an

(03:28):
ag town, So we're going tobe using local honey, local almonds,
and pecans. Nice. That's sowe're also doing dark Side, but not
that dark kind of right in themiddle maybe like episode two Anakin, you
know, when he's pitching about sandI hate sand Gets everywhere. Boy.

(03:51):
So that's a terrible choice to usethe first or second trilogy first Freedom.
Besides, but that's fine. Whatare you calling it though, I guess,
well, we're gonna call it RisingTogether. Oh yeah, I guess
that's fair. Fine, Rising,I like because that's a Rise of Skywalker,
Rise of the Empires is either one, right, I like that.
That's good. That's good, allright, well, yeah, and the

(04:12):
Rising Together. We started this collaborationin twenty twenty with the thought of kind
of trying to get trying to getall the breweries together, trying to create
something. Right, so obviously weknow what was going on. We're trying
to create some camaraderie, create somebuzz, and so we we did this
Rising Together. Basically, all theproceeds that we that we as the guild

(04:35):
get from from that participation from otherbreweries that that's a fundraiser for us,
right, so that goes to usbeing able to support the industry throughout the
year, which obviously help helps peoplein the industry, helps people that are
working, helps people that were weretroubled. Then obviously we had a lot
of fun with it, so nowit's it's become an annual thing that we

(04:56):
like to do. Yeah, Ithink this is a more exciting one for
the consumer because the last years beenlike, hey, here's a bunch of
i pas, right, that areall kind of similar. This is like
a lets the brewers show their creativeside, which is more I think of
the spirits, right. Yeah,it was a seven percent i PA with
Simcoe, you know, and sowhich we do get a lot of donations
from some of our affiliate members,places like Admiral Malting's b s G.

(05:19):
I mean, Berkeley Yeast, WhiteLabs, a couple of hot providers as
well, you know, so usas brewers, we're able to take take
advantage of these opportunities and get ussome discounts, which you know, from
the guild's point of view, that'sthat's our purpose, right, anything that
we can do to help help ourbreweries succeed, find find new materials,

(05:43):
find new inspirations, you know.Whatever it's helped obviously makes makes the beers
a little cheaper to make, sowhen we want to push the envelope a
little bit, But then that's definitelythe point of Beer Week as well,
you know, try to try toput ourselves out there a little bit,
try something that we're not normally doing, help create some of that buzz,
get people to come out and tryas many of those styles. I know
one guy for sure, Marty Erickson. I remember the first year, like

(06:06):
let's say there was twenty five Risingtogethers. He tried all twenty five.
Yeah, you know when when SierraNevada did their resilience millions, thank you,
he would. He was all overthe country looking for those people,
you know. And so those arethose things, you know when we talk
about those types of individuals, likehow do we how do we recreate that
excitement in others? You know,and I mean we all got we all

(06:30):
got into brewing because because of thatexcitement for beer and flavors and why stay
still homebrew together? I think RisingTogether is kind of about bringing you know,
breweries closer together with each other andcloser together with consumers. You know,
something happened in twenty twenty that kindof caused us to drift apart a

(06:50):
little bit, circle the wagons alittle bit, so there's a little bit
less collaboration camaraderie, and the spearis about trying to bring that back into
the beer scene. And that's kindof of what Beer Week is all about.
Is an opportunity for the local beersand breweries to shine, you know,
let everyone know we're still here anduh, making some cool beers and

(07:12):
putting on cool events, for thepeople to come get to know their brewers
and for brewers to get to knoweach other, exchange ideas. It just
helps us all kind of improve asa as a scene to get I'm actually
do like a Rising Together moves likeit's a good tide, this all boats
kind of thing, exactly exactly exactly, so Heart Health Park May fourth.
It'll be a fun opportunity for everyoneto try all of those Rising Together beers

(07:36):
in one place. You won't haveto travel around so much, and you
could maybe trying a beer from thesources is the whole point of what we
do. You know, Like obviouslyit's fun to find your favorite beer in
a grocery store, tap room orbottle shop, take it home, drink
it and on your couch and yourskivvies. You know, we like,

(07:58):
we all we all love that feeling. But you know, looking around here
right now, plates clanking, youknow, drinks getting made, beers being
enjoyed. And it's not even noon, you know. To me, that
Saturday, Saturday afternoon, right,you know, day before Easter. So
like that, to me, that'sthe point of the beer right. And
so it's fun and from the BeerWeek point of view, you know,

(08:20):
just kind of showcasing that for theweek, fifteen days, whatever it is,
but just being able to remind everybodyhow valuable this industry really is,
you know, the the opportunities thatwe create at a table over a pint,
you know, conversation. I mean, we're obviously doing it with mics,
but people do this every day.Yeah, you know, every day,

(08:41):
four times a day if you're lucky. Yeah. So as far as
like events going on this year,what have you heard? As far as
like what other brewers are doing asfar as events like what kind of beers
would they make? And things likethat. So the best way to find
that information is so go to thebruice Field website. There is a Sacramento
Beer Week, you know, wegot that website right here, Sacramento beer

(09:05):
week dot com. So that hasa schedule. You can search by brewery,
you can search by day, youcan search by the event. You
know, there's obviously bottle there willbe bottle really or can releases for everybody
else. I'm probably the only brewerthat still bottles, but I own my
own bowling line and I bottle everyweek fresh freshness matter and I don't have

(09:26):
a cold box to store a paletteof cans. Otherwise I would. But
regardless of that, that's why Ibottle. People, Okay, And those
crowns look so cool. We gotthe mosaics on top. You know,
we're elegance over gimmicks, not thatcans are gimmicks. But you know,
you could also follow Sacramento Beer Weekon Facebook or Instagram for information. It's

(09:48):
pretty easy. Just at Sacramento BeerWeek even easier. So events will be
kind of trickling in and getting postedby individual breweries as they add them.
And then the big event going tobe the Brewer Showcase at the end of
the week that we hope to seemany many breweries and people at Right,
that's it. Do you have anyplans for what Blueo's doing. The Blue

(10:09):
Note is going to be Brewing RisingTogether. We'll release it right at the
beginning of Beer Week on what wasit the twenty fifth twenty six. Yeah,
and so look out for a honeynut amber kind of five six percent,
lots of honey, lots of nutcharacter. This will be my first
time putting whole nuts into a beer. So whole nuts. Yeah, see

(10:31):
how it goes. I mean,I'm gonna break them down a little bit,
Okay, I get I've just I'mI've never started with like an actual
nut to add that flavor to abeer in the mash? Are you putting
it in the My plan is toif you want to get into it.
Yeah, So I'm going to BlueNote as a pizza kitchen now, brick

(10:54):
oven and everything, get it.So we're gonna break the nuts down,
roast them in the oven. Somewill be added on the hot side via
a hop back, which is avessel that you can infuse things in right
before the heat exchanger during knockout.And I'm gonna use some of them as
kind of like a dry hop anddo just a cold extraction on them and

(11:16):
then see how that all goes.Nice. Nice, I'll let me get
that on that clean up guy.Yeah, I burn this next Friday,
so I'll let you all know howit goes. I'll talk to you Saturday.
Yeah, well he's still well,he's still picking out the Yeah yeah,
pulling, breaking my heat exchanger apartto remove husks of almond or something.

(11:37):
We'll see that one of those filtergaskets. Yeah, I think I'll
be all right. Yeah, he'sgot planning. These are industry trade secrets.
I will not tell you any Yeah. Made it through tougher, tougher
scrapes than this. Remember all thosegrapefruits we used to do. Yeah.
Yeah, in the River of Gundays, we had like thirty it was
a thirty barreled grapefruit hop sauce andwe had like twenty milk crates of grapefruit.

(12:01):
It just hand, hands zested,hand peeled. He wanted nobody to
have the word pithy come out.Yeah, oh my god. That word
was said probably a thousand times thatday. Yeah, we don't know.
You see, if you get thewhite stuff, God, people are ticks.
Sorry, you can go through alot to do. We didn't have

(12:22):
to do that was those were thegood old days of doing it. Oh
no, they're bad new days.Sorry. Well now now now now it's
not it's not getting peeled by hand. Now, it's just coming from Amma
ready in a in a vial.Yeah, I work for you, but
it's different. It's different. It'sfine, it's but it's not it's you

(12:43):
don't get as much ownership of it, right, not quite as rewarding.
But it's also a best backbreaking.Yeah, the work gives it. Mean,
the work gives it me free.Who doesn't want to spend three days
like something press says just kidding.Yeah, But as far as any other

(13:03):
like beer e bend type of thingsgoing on it blue, No, do
you guys do anything else during thebeer week? I'm not really sure.
I'll probably meet with our front ofhouse folk next week and see what we're
doing. We're out in Woodland,so it's a little removed from Sacramento.
You have complete domination of the industryout there. Yeah, basically, iever
you want, you're like, you'llget what we give you. That.

(13:24):
Are you guys doing the Elk Groveproof est as well? No? I
don't think so. Yeah, I'mnot sure if we are either. And
that signs up for those and tellsme where to be. Yep, that's
how I like it. One lastthing, Peter, to think exactly.
I just makes your decision. Ijust make sure the tanks to stay full,
and Bennett makes it to school andback and I'm good to go.
And the beers where it's supposed tobe, when it's supposed to be.
That's it, exactly. Yeah,So what about Laura, What are they

(13:48):
doing then, Laura? We wekind of I want to say, we
go all out, but we welike our we like our nice things,
you know. So we we've gota couple of events planned. The main
one we do is Wednesday nights,the first Wednesday of every month, we
do a Paia Night, Okay,and so we've got this big pie pan
actually hanging up right. The onlyplace we can safely put it is to

(14:11):
hang it up as a decoration,So we take it down on Paya Night.
And so then in the terms ofBeer Week, so now it's we
do this once a month. Sonow let's make it beer week style.
We do a little beer pairing withit. We make a little bit bigger.
We try to we try to bringin something special. You know,
I'm not sure sure exactly what Santana'sgot planned right now. Last year we

(14:31):
did Trediso and lobster I think therewas there was and then a bunch of
shellfish and stuff on top of itas well. But see what he pulls
out this year. We're we're doingso much. I got a little list
here, right, Yeah. Andthen we're also really known for our our
grilled cheese sandwich, which has thisbeautiful spicy tomato. We call it a
Bravas sauce. So we do agrilled cheese pairing four different four different krilled

(14:56):
cheese with four different beers. Thisyear, well this year last October,
I brought in a bunch of NewMexico green chili, me me being New
Mexican and I'm always talking about chili. So brought in, brought in some
fresh from the source Wagoner Farms inuh In Corralice, New Mexico. Uh
and we've got some that's still skitsitting skin skin on seeds in so we'll,

(15:20):
uh we'll free defrost and and usethat for for Beer Week. Nice
little treat to home. Yeah right, I'm pretty sure that'll be one of
the Tuesdays again. If you checkout the website Sacramento beer dot com.
I'm a friend. Yeah, she'slike a drilled cheese. Yeah, all
right, that's one of our that'sone of our favorite. We've we've done
that one every year. Yeah,we do one with like a pimento goat

(15:46):
cheese or is that goat cheese creamcheese, Yeah, yeah, Tony all
right. And then we're also doingan oxy and lamb barbacoa beer and mescal
dinner, and then we do wedo a oatmeal an omeal stout on nitro,
and then we have a soft servemachine which we do some really awesome
stout floats. Uh. And sothen we'll we'll do like a pairing stout

(16:11):
flight that day. And then ofcourse we've got two Sundays and we love
our Sunday brunch, so we havea two different brunch set up, the
second one being Cinco de Mayo.We're doing a michiladas and mescal pary and
not parying, but you know,come in, get a pint of beer
and meets you a lotta and aglass of some of our fine mescals.

(16:34):
And then one of our owners,so Ray and Anette Balistaio there a husband
wife team that owned the restaurant andbrewery. Ray is an avid tequila,
a mescal fan that man. Hehas curated that list some of the stuff
some of the stuff. I kindof laugh at him when he's buying it
because I'm like, dude, Ineed to quit, man, you know.

(16:55):
And with any with an he buysthis tequila that I find out that
it's like one at of like sixtybottles, you know, and we've got
it back here. And then thatbottle of tequila buys me my equipment.
So I'm like, all right,you know, uh, and you know,
I really love, really love someof that stuff. So just curates
an amazing list and then of courserising together and uh and the Brewer Showcase

(17:18):
event uh, and then I'm I'msure we'll find our way into a couple
of other things around town as wego. And every time I come here,
I just remember the good old dayswas sac Beer Week when there was
a fur confest. Confess nice,that's my favorite thing. I made sure
I went every year. COVID killedmy furking program. Unfortunately, it's just
purely like when we uh yeah,I used to. I used to make
a furkin every week. So inthe Rubicon days, we did the furking

(17:41):
Thursdays. I did keep that alivewith the larrow when when we stopped having
people inside, obviously, I stoppedmaking them. There were a lot of
times. I mean we make themten, you know, ten gallons at
a time. There were be times, yeah, and real ales, castcales,
they're they're an acquired acquired taste.I think you gotta you gotta to
know what you're drinking to get them. And so what I love about the

(18:03):
styles on it, Yeah, you'relike, oh, this is what it
does to this, this is whatit does to this. We kind of
get you of beer week Beer weekNight nineteen we we did the furking Fest,
and then I guess we wouldn't havebeen open in eighteen, so maybe
it was just that one time.And then yeah, for some reason,
Yeah, just for some reason,I couldn't mark March was just a little

(18:23):
weird. It was weird. Itwas a weird time. So, like
because it's so close to San Franciscobeer, right, right, that's why.
That's why. Yeah, But Ialways love hearing people ask for those
firkins again, so especially of allbreweries US, you know, we we
claim that beer flavored beer aspect.We like, you know, elegance over

(18:44):
gimmicks. I love old school werefine styles. I need to find a
way to bring that program back there'sat least one person. As long as
one person comes in, it's worthit, right, I mean, they
got drink ten gallons of beer,but sure we gotta drink like one hundred
galls because it's gonna be a festival. She had the right, Yeah,
festival and that that was a lotof fun though. Man, just calling

(19:07):
calling all these other brewery. Imean it's basically calling all my friends seeing
what they had for many telling themto put them in a furkin. I
don't have a verkin. I sendone out to them. I still I
still have a lot of those shells. Obviously, they're all sitting up in
the attic from the Rubicon days.I have one fur you got one?
It Coults used once to once ayear on october Fest. So you can
bring back furking Fest. I willuse it twice a year. Yeah,

(19:29):
all right, all right, SoI know we've got you've got a month.
Got a month to get it.I guarantee Peter do it. You're
not you're not wrong. Now you'reputting me on the spot. So you
don't have to host it. Youdon't have to host. You got to
help organize it somewhere. That's becauseyou already got your whole calendar. Go,
I'm sure we can find one moreday. Throw five, Throw five
up there, just to get itgoing again. I max got my vacation

(19:51):
time pretty quick, so I gotto take a day off. You gotta
take it day off somewhere. I'lldrink a bunch of furk and beans just
podcasting. I have a lot ofpizza. Yeah, they have a lot
of pizza on this. Yeah,it's mostly UPTO. Unfortunately you t o
is that what it's called? Yout? I just t O want to see
a doctor about that. Yeah,yeah, a lot of time off.
You listeners have noticed in the factthat there are less than that quality over

(20:18):
quantity. But right right, keepit short and simple, that's what I'm
going that work. Yeah. Youalso you also have a toddler, Yeah,
yeah, you have more important Notto say that Barley and Me is
not important, thank you, Butbut yeah, it's way down the list
for some reason now used to bethose littles, you know. Yeah,
yeah there, I'll blame Bennett forfor not having freak confessed. Great great,

(20:41):
yeah, yeah, it's his fault. Yeah, And I'm like this
will be out on Monday or whenI have time my goal is Monday.
But that was my goal the lasttime, and you got it. You
got a month before, you gota month before Beer Week starts, so
you know, two weeks before Iget the people excited, you'll be just
fine. Yeah, maybe I'll enditthat Superberg video episode I did in August
at some point, I bet that'sfun. I like sitting here, like,

(21:03):
I should probably put that out.Maybe not the video, just maybe
edit the audio at least. You'vebeen teasing dozens of listeners about that forever.
Yeah, I mean the video myvideographer got. He had a family
emergency to fight a film myself,and I'm like, I don't have this
skill set. It looks good enoughfor me, so I'm scared to look
at it. So I should reallyjust do the audio and get it out

(21:26):
there, and then the video cancome out and a professional can you look
at it and be like no,Sometimes sometimes it's worth hiring the professional.
Sometimes you can just do it whenemergency family murgers come up and you're already
gonna be there. You can't reallyuploid that didn't need to be a big
production. I'm like, I needone person to make sure these cameras are
running and look good. That's easyenough until ten am for a one pm

(21:52):
She's like, yeah, I'm notgonna make it. Yeah, they're like
I know five other people are likenope, well I'll just do it.
Oh day called, same day out. Yeah, it does hurt. Yeah,
happens to the best of us,you know, and the worst just
get all right. Anything else weknow about Sacramento Beer Week for twenty twenty

(22:15):
four do you think I mean I'vesaid I think we're just excited for it,
you know, in the thought ofthe participation from from breweries, from
the public. You know, it'ssomething that's it's been pretty big, it's
it's moved around in years past.Everybody wants to participate in it. Not
everybody does anything in it, youknow. But I think I think it's
more of just kind of like ourapproach to it, like show up,

(22:38):
be excited for it. Remember whywhy we work as hard and get as
paid as little as we do?And what were the terms you use?
Labor of not labor of love.But yeah, the work will set your
work will set you for the workwill set you through. If you do
what you love, you'll never worka day life or something like that.

(23:00):
Right, Yeah, I'll just givethe quick hits. Beer Week Sacramento Beer
Week four twenty six to five five. Go to Sacramento beeer week dot com.
Buy tickets to the Sacramento Brewers Showcaseat heart Health Park. Try Everyone's
Rising together beer. Those tickets areavailable on sacra beer week dot com.
Or is a Sacramento per Week.Sorry, Sacramento Beer Week, Sacramento beer

(23:23):
week dot com. That's it.Let's get three times now now they know
they've heard it three times in aquick succession. Now it's just there for
a permanent Yeah. Sorry, yougot more questions. You want to see
some beautiful pictures of what's going onbecause we're a very visual society now at
Sacramento Beer Week on Instagram and Facebook. That's it. Yeah, and give
it a fall and you catch thingsall year long as well. Yeah,

(23:44):
and I didn't want to talk soright now. Beer Week is essentially a
brewery only type of thing going on. Correct. It's a beer Week is
hosted by by the Sacramento or BrewersGuild, which is a brewery brewery only
guild. That being said, wedo have affiliate members, like we're talking
about places like Admiral Balting's and BSG, places that we deal with every day.

(24:08):
We get them involved. Again,from the brewer's point of view,
we need we need to know whatour what our materials are doing, what
our ingredients are doing, how ourchemicals are co two usage things like that,
which organizations like the c CBA,the California Craft Brews Association UH and
then the the Brewers Association of theAmericas, the Master brus Association of the

(24:29):
America's UH. Those organizations do agreat job helping us understand federally. C
CBA helps us statewide, and sothe guild we try to keep that same
focus, but much more locally obviously. Now that being said, South Lake
Brewing is part of our guild,you know, Woodland, you know,
and Blue Note is a part ofour guild. So it's a pretty wide

(24:52):
breadth. Load Eyes Load I BeerCo is a part of our guild mainly
because we just love Bill Wood andwe want hugs Bill, that's the greatest
person in the world. But mainlywe Sacramento area is a large area,
so it's nice to be able toyou know, we host meetings, you
know, once a quarter, ifnot more. You know, it's so
it's all about camaraderie, networking,education, and so now Beer Week we

(25:18):
put on to showcase what we workon all year long. Now to say
that it's breweries only putting on thoseevents, that's not necessarily fair. There
are you know, places like thirtysix Handles and nineteen Handles and Hop Gardens,
Left Pangae, Yeah, you know, there you go, sax City,
you know, Sackyard, all ofthese like awesome beer beer places.

(25:44):
They also get involved. They domusic events, comedy nights, beer tastings,
tap takeovers. It's also even kindof grown where so like Panga does
such a great job of bringing inbeers from around the around the world,
is around the country. You know, other breweries want to get involved as
well. You know, so wesee a lot of East Coast beers kind

(26:06):
of get dropped. You know.We send our beers out to San Francisco
for sacrament San Francisco Beer Week.Obviously they're gonna they're gonna send their beers
out out this way as well.It's all sure, it is. It
is a Sacramento Beer Week. We'retalking about beer made in Sacramento, but
it's more of the beer culture inSacramento. We're we are here to celebrate

(26:29):
what having a table full of pintsmeans. Yeah, you know, yeah,
And I think for a short timeit seemed like it kind of lost
that idea of bringing in these outsidebeers and being a place where consumers can
go to one spot and get beersfrom a lot of different places. And
so I'm glad to hear that that'scoming back a little bit stronger. I
know a few bars are still followingthrough, but I know there's like a
bit of a falling out a fewyears ago. There's like in whatever,
it doesn't matter, that's not youweren't the president, they killed us.

(26:52):
Change it's always a thing. ButI think consumers kind of got confused about
what Beer Week even represented anymore.Right, there's some conversations I have with
all the time. But it's niceto know that there are places that are
stilled down to remote Beer Week andmake sure that people can go to one
spot and get a bunch of beersfrom a lot of places they can't get
year round. I think that's thething about Sacramento Beer Week. Yeah,

(27:12):
I think the goal is to kindof overtime refocused. Beer Week is This
is for consumers of beer in theSacramento area, and it's a celebration of
all aspects of the beer community herein Sacramento. So, if what makes
you special is that you're a breweryand you can make really cool beers right

(27:33):
in your customer's backyard, we wantto celebrate that. If what makes you
special is that you're a tap roomthat can bring in really cool beers from
breweries all over the country or theworld, we want to celebrate that too.
It's all about providing consumers with youknow, one week a year where
everyone kind of kicks it into highgear on what they do. And it's

(27:57):
to me about like a thank youto all the consumers that let us do
this for the other fifty one weeksout of the year. Yeah. Yeah,
And it's like I think it mightbe not just a Sacramento problem,
it's just the general beer problem,because like now beer is much more accessible
than it was eight years ago,ten years ago, right, So beer
weeks don't just they don't feel asspecial because because every week is beer we

(28:18):
every week's beer week, right.So you know, back when berber started,
there were a lot of bars thatdidn't carry local Sacramento beers now they
know it's stupid. Like every barin Sacramento has at least one local beer
on. They know it's like businesssuicide did not have that. Yeah,
so I think the fact that thatworks so well Pause for the cause,
yes, pause for the cause Agood point. I had a man on

(28:41):
some point okay to the ur model. Yeah, nice, Yeah, I'll
do twenty of goons. Another oneof these of blah bla men. See,
that's what we're here for. We'redrinking, we're working. Yes,
Also, David, you said oneof these ones. Can you please for
the records what you're drinking. I'mdrinking a tall, skinny glass of Labohm

(29:04):
Check style pilsner and had no Howwould you describe that? Peer? It
reminds me a lot of a Czechpilsner I used to have U, which
I can't get anymore. So allright, so like it's it's crisp,
I would say, crisp, wellbalanced. Nice, it's nice and malty.

(29:25):
H the sas character, I'm assumingit's as traditional as you could get.
Man, it's sas hops uh Bohemianmalt from UH from environment as well
as Admiral pilsner obviously you got.I got. I'm a huge fan boy
of that admiral. It's expensive asget out, but I should fire.

(29:48):
You're getting it so close? Areyou frost brewing this beer? Frost?
Is it frost Brewed's I get it? It is cold fermented? Yes,
very good. Yeah, I'm changingthe terminal. Can you get a new
South? I don't know if thiswill make the episode that I was in
Colorado last week going to breweries,meeting beer people, and one guy was

(30:11):
telling me, Oh, you gotto go try this other brewery in town.
They have this fermented I p A. And I was like, what,
here's hoping whatever I've ever had wasfermented. Even then as are fermented.
Yeah, that guy shout out tothe genius who thought to ferment an

(30:32):
I P A. So we're inColorado. Yeah, So in Colorado there's
a place, there's like a citywhere they just don't do it. Yeah,
you got to try this new brewery. They're doing something crazy crazy.
They're all of them, all ofthem are fermented. That's something. It
must just be the altitude. Somethingwith the altitude different to it. All
right, So the point is beerweeks are like it's different, just because

(30:56):
beer is so so much bigger thanit was before. It's just so prevalent,
it's so accessible, it's hard tolike stand out, and it kind
of we're like, there's always anevent, right, It didn't used to
be that way. No. Ithink the part of it is just the
overall maturation of the Sacramento beer sceneover the last you know, ten or
eleven, twelve years now, itwas different. There was like fifteen breweries.

(31:18):
Yeah, there's eighty five. Andeven when there were, you know,
fifty, but all of them wereless than a year or two old.
I think there was a lot morekind of excitement. Yeah, you
name it. It was novel.I think everyone's kind of used to us
having breweries. All the breweries' personalitieshave gone from like plucky startup to grizzled

(31:42):
veteran, you know. And Ithink that the Guild is trying to kind
of keep some of that that joyalive, that camaraderie, and like I
said earlier, bring really cool eventsto customers in Sacramento and kind of be
a place for all breweries to gettogether and kind of work together on stuff.

(32:06):
Yeah, So, what's the marketingplan for this year's beer week,
Like, yeah, well, Ifeel like the something we talk about within
the guild a lot is its participation, right, And so I think a
lot of people have been like,oh man, beer Week, Like beer
Week sucks. Now, there's nothinghappens, nobody does anything, and they're
like, all right, would youwhere'd you go? Oh? I went
to my bar, you know,I went to the same place as I

(32:28):
always go to. Yeah, which, and I'm I'm like that as well,
right, And we've talked about kids. You know, I spend more
time at this brewery than I spendan ounce in any anybody else's you know.
So the thought of for me withbeer Week is like paying attention to
who's doing things and getting out thereknowing that, like I got twelve big
days coming up, and like obviouslythere's big days in the building here as

(32:50):
as a producer, as a maker, but as a fan, it's still
it's still important. You know.We were just coming off the Craft Brewers
Summit that CCP holds, and thenyou know, lucky for us, it
happens right here in Sacramento, happensat the Convention Center, and it's it's
awesome, you know, So,like what you're talking about with you know,
it used to be all of theseyoung, excited home brewers turned professional

(33:13):
brewers, you know, trying tofind exciting ways to do things. Now
we're ten years in, we're refined, We know the industry, we know
what we're doing, maybe because ofthings like this CCVA and the guild,
you know, of sharing this information, US brewers sharing, sharing tips,
sharing techniques, sharing equipment, somepeople brewing it for others, and contract

(33:36):
brews so we can keep up withkeep up with production and demand. But
all of those things are that ifit's it is what you make of it.
Yeah, you know, people can'tknow if you don't talk about it,
right, So if you're not,if you're participating with not really telling
people, what are you participating?We talk about that within the Rubicon,

(33:57):
like what happened to the Rubicon?One of the things I think about is
we didn't tell the story right,you know. There we'd be at a
at a brew fest and people wouldbe like, oh, monkey knife fight.
I don't know you guys made monkeyknife fight? Like or like,
who's the Rubicon? Where are youguys? And be like, oh,
that's all right. We're twenty nineyears old. We've been in Midtown the
same location the whole time, talkingto like a twenty four year old,
you know. Like, so thatis something that we take into a lara

(34:22):
that we have and and Ray isinstrumental on this. He handles all of
our socials. But it's one ofthose they're not gonna we have to tell
the story. If if if wedon't tell the story, somebody else is
either either somebody else is gonna tellthe story and they're gonna get it wrong,
or somebody's gonna hear the story andnot know the details, or nobody's
gonna hear anything. Yeah, andthen it's all for not kind of thing.

(34:43):
So this this is an opportunity forfor brewers to showcase, showcase what
they're doing, you know, andand and participate. Yeah, And I
think the nice part about Alaro isthat the story is built into like the
brands, right with the naming conventions, what kind of food is offered is
all kind of tied together. Right. We got we got a lot,
we got a lot going on.So if we don't, if we don't

(35:04):
find a way to tell that story, then it just we've got Yeah,
we've got a full cocktail program Acreated wine list, a brewery in house
full food back patio from that.You know, it's like an it's like
an se o thing. You know, we just looked for every word and
built it, you know that beingsaid, we're we're we're a crew full
of you know, I was,I was a chef before a brewer.
So the thought of not having food, it's kind of a letdown in my

(35:29):
in my world, you know,like I'm supposed to drink all this and
not eat you know, octopus,come on what we do? Yeah?
Yeah, yeah, I think thatkind of is One fun new thing going
on in the beer scene is alot of breweries adding uh, restaurant components,
So that might kind of bring backsome of those early day vibes of

(35:50):
we're all trying something new again thepub. Yeah, which, and I
mean like I love I love searchingout some little hole the wall manufacturer on
the strip mall, you know,and going and like smelling it from a
mile away, right, I mean, like I don't need a map.
I know where I'm at. Youknow, those are those are fine,
Like those are the places you getto play cornhole, you let your kids

(36:12):
run around, your dogs run around. Like unfortunately obviously we're we're not that
kind of place. Uh, wegot a backpatty. You can bring your
dog in, kids, but let'suh, let's let's pay attention. Yeah,
uh, thank you, Lana.We got cheers on that cheers boils.

(36:37):
Oh, I got the Armada Britishbrown ale. That's nice. I
always like that, Like oh,a Spanish a Spanish restaurant, Like what's
Spanish beer? German beer? Youknow? Yeah, so yeah, we
always say California craft als, uh, you know, German style loggers and
everything in between, you know,all right, so what's Spanish the name?

(37:00):
Yeah, moving on a little bitof food, spice profiles, things
like that. Yeah. Well thenand then again, I we used to
have the joke no seltzers, nosours, no hazes right now. Obviously
I make hazes now, but can'tyou can't actually hold yeah yeah, wi,
this is mocking me. Wlah blahblah quote unquote. You have a
hazy called the illusion of haze onright now, try by before you leave.

(37:24):
Huh, try by to before youleave? All right? Yeah,
all right, all right, allright, But nevertheless, and the reason
why I've always said that one sowe're you know, we keep referencing Rubicon,
but we uh, Rubicon opened ineighty seven, right, closed in
seventeen. We opened in eighteen,So we're almost a six year old brewery.

(37:45):
But the brewery is forty years old, almost forty going on thirty seven.
Yeah, yeah, and so it'sbasically one hundred years old. Might
as well might as well be inwell, it was built the brew house
in uh four ten. Garrel fermeenners were built in Tijuana, Mexico in
eighty five. Yeah, the weldingtechniques of stainless got a lot better since

(38:08):
since those things that being said,many they still pump, you know there,
so are now Our joke we useis we're a renovated roadster. You
know, you don't drift race arenovated roadster. You you take the top
down, you drive on Sunday afternoons, you enjoy where you're going, you
enjoy your evening, and then youdrive home. Right. And so,

(38:29):
because we have the cocktail program,the wineless, the food program, I
don't only have to chase those flavors. And then I'm not I'm not fighting
for grocery shelf space either, youknow. So there's the like I don't
I don't have to chase gimmicks.Were again, we're a small brewery,
right if if I want to dotriple production, then obviously then like then
now I'm making beer for the masses. So it's kind of a Scott kramlet.

(38:53):
We call it a scott ism.But I make beer I want to
drink, and I hope you likeit too, you know, And so
that's kind of comes from the chefmentality that you know, we we can
only cook to our pallettes. Nowwe can educate ourselves and expand our palletts.
But you know, I don't Idon't drink a lot of Seltzer's,
so I'm not going to not makecastillo so I can make a seltzer if

(39:15):
I was fighting for shell space andI had a cold box, and I
could make and I could get caughtup on if I have a full bar.
Here wanted to Yeah, if youwere just a brewery only maybe you
would do exactly that flavor profile.They brought their friend who doesn't really drink
beer. But then yeah, exactly. But here you're like, what we
have all this stuff, let's getyou a curated cocktail instead. Yeah,

(39:37):
exactly. Again, I get tohide behind that, right, I'm not
saying I'm not saying the rest ofthe industry shouldn't do that. I just
I don't have to, which thenalso means I get to make gars like
that, like a British brown ale, you know, like nobody makes brown
ales. Yeah, I was.He was at boor Rock last week and
they had a red brown pilsner anda black logger out at the same time.

(40:00):
Like that's is that illegal? Ithink that might be illegal. I
think it's happening more and more.And a regular stout's a regular no gimmicks
stout. I've got four laggers ina stout on right now. I think
the the days of breweries having youknow, twelve i pas and one stout
are are kind of starting to fade. I'm saying a lot more balance when

(40:22):
you go around the places in general. I do see when I've got like
four or five, you know,darker beers, they just sit. So
I mean those, yeah, thosethose demographics are definitely still there. The
IPAs go the fastest laggers go,you know, but man, there's there's
that, but that twenty five percentof you know, twenty five out of
one hundred, Man, they lovethat multi stuff. One of the places

(40:44):
I worked had a permanent brown,a permanent red, and a permanent stout,
and we would still get customers comingin and asking, why don't we
ever make an amber? Yeah,like, come on, you can't find
something like that goes back, thatgoes back to kind of the beginning where
we're talking about that ten fifteen yearsago, and so like for me,

(41:07):
like I didn't grow up out here, so the uh for me, fat
tire was my Sierra Nevada, right, so so or New Belgium, but
fat tire ambrail that was my SierraNevada paleo. That was. That was
my intro to uh well that inShinerbrock, right, my intro into craft
beer flavored beer, malt malt forwardbalanced, you know. And so but

(41:30):
it comes with education, you know, and so then learning, So then
people being like, oh, Iwant an amber ale, and like,
try this brown ale, try thisred ale. What what do you like?
What do you not like? Oh, the red ale's too hoppy or
too alcoholic? Oh all right,well let's move to the brown. What
do you like? Oh it's toochocolate. Well let's try this over here.
You know, but I think that'ssomething that I don't want to say.

(41:52):
It's a lot we lost in theindustry, but it's just got so
fast paced. But then everybody isso educated that we we assume that everybody
is right. And I think that'sa lot of why we see the younger
demographic. Uh, your younger generations, uh aren't really up and taking it
up, you know. And isit because home brewings not as as prevalent

(42:15):
anymore? Uh? Home ring homebrewing is pretty easy today. It was
it was easy when brewing, butit's just but like we used to go
to a home brew shop, rightand like with when in the b f
D days and be able to talkto to Tim and Rage and all these
guys that were working there, anduh, it just kind of like spitball
ideas get our hands on ingredients.Now we're now we do research, we

(42:38):
go to Midwest Supplies, we buywhat we need. It shows up on
our doorstep, you know. Uh. And and it's easy. You know,
because it's easy. Does that meanless people do it? Maybe?
You know, there's no exactly,but you're doing all those steps the people.
Yeah, to be a to bea brewer means you need to learn
how to how to be an electriciana plug. You know, you need

(43:00):
to you need to figure figure itout. In the old days of homebrewing,
we had to figure it out.We had to work through things.
We had to drink the shitty beerand move and learn from it and move
on. You know. Now ourfriends always told this it was great.
But yeah, but now now likeyou're making great beer right out the gate.
Yeah, you think you're you're gonnabe Yeah. So then you look
at being becoming a professional and it'sgonna cost you two million dollars just to

(43:22):
get going. You're gonna be like, eh, I'm gonna try this instead.
Yeah. Yeah, I think nottrue for everybody. But also you
know, when you've spent I thinkthis is the thing that I'm worried about
as a parent. It's just likeall these younger kids have seen their parents
like bring them to breweries on theweekends. You're like, I don't want
to be a part of this.Is like tried to look to memories and
not really part right, Like theycould have been doing things that I want

(43:44):
to do. The words hang out, So I think it was like that
part as well. Like two weeksago, as I was like leaving a
bar and when my friends came in, he's like, oh, it's my
daughter's boyfriend's twenty first birthday. I'mlike cool and so like all I hang
out and they literally drake one onedrink of like okay and now water,
like afraid of drinking trade of gettinginebriated. Yeah, like I've seen what

(44:07):
happens, Like this is how wedrink that. This is like just one
drink. Thank you thous funs conversation, that's yeah, which I mean we
talked for like three hours. LikeI've got a I've got a pretty good
handle on the unlike consumption. Rightby that same thing. When I was
in high school, man, weused to steal pictures from the local pizza
place and you go out to theMason and have desert you know, meson

(44:27):
parties and and like the dazzle ourour pictures because it was in you know.
But so I think it's at thispoint because the searches, I guess,
how do you bring them in?Right? Yeah? And I think
it's low alcohol what you just mentioned, you know, the the craft beer
consumer. Alcohol consumer is kind ofa changing demographic. And if we want

(44:52):
Sacramento craft beer to mean more thanjust a trend. We have to be
able to tell a story about whatmakes you know, a local brewery a
special business that deserves your support.You know, why are you paying more
to get logger from a local brewerythan getting a lagger from you know,
Budweiser or whatever. And I thinkthat all this stuff, it just presents

(45:15):
a new challenge and you know aneed for us to keep kind of working
together and making sure people understand that, you know, breweries are not just
necessarily a place to go get drunkand like party, and in fact,
it really shouldn't be at all.Like it's a place to appreciate something kind

(45:36):
of like artisanal happening. And I'mnot usually that guy that wants to wax
poetic about the art form that iscraft brewing. It's really a lot uglier
in real life. Lacks poetic wayto say that, though. Yeah,
I am a little sentimental about theidea of like it's a bunch of local

(45:59):
people that figured out something they likedoing. Most of us kind of came
to this from other jobs that alot of us hated, probably, And
I think that it's pretty special tobe able to make a product from scratch
with your hands and the feeling ofwatching you know, your neighbors, other

(46:20):
people just from your community coming inand enjoying that, bringing them some happiness
and sense of community. I thinkthat's kind of what it's all about.
And that's why, you know,if we can tell that story to a
new generation that isn't totally sold onon beer is their drink of choice,
you know, that's fine, Butthe brewery and the pub still being kind

(46:45):
of an essential gathering place in acommunity, I think is something that you
know, we'd all regret it ifwe if we lost that in our community,
which it's happened before. Like thisisn't the first time that craft beer
has experienced a bubble. That notthat I'm saying this is a bubble,

(47:05):
but in the past there's been timeswhere it rose in popularity and fell in
popularity. And I think that,you know, we'd like to be so
much a part of Sacramento's identity thatwe're going to be here to stay,
just like you see in some otherfamously beer centered towns. Yeah, and
I do think that's very well said. A lot like we were saying earlier,

(47:28):
brewers are starting to make these likeclassic styles more that have more of
a flavor profile, lower ABV.Often times. I think that's also been
a help because there's a different thingthan they were seeing at home when they
were growing up. Yeah, andthey are focused more on flavor as opposed
to like the same thing kind ofover and over again. Like you know,
ips can get a lot of differentflavors in them, but the other
beers offer a lot more of aprofile. I think there's more kind of

(47:51):
health consciousness that drives people towards lighterbeers. There's you know, brewer craft
beer has always been kind of closelytied with outdoorsy activities, riding bikes,
you know, mountain climbing, hiking, whatever. Those people that are into
that kind of lifestyle tend to wantmore of a lighter, sessionable beer.

(48:15):
I guess the cars back in theirbodies. Yeah, good workouts. It's
the ultimate post workout. I alwayshave a beer packed with amino acids and
simple simple carbohydrates and the proteins.Yeah, yeah, natural sugars. Yeah,
beer beers obviously, I mean,obviously why it's the second oldest profession,
right, Yeah, but the butto grasp on what you're talking about,

(48:37):
that that public house, right,there's there's nothing more important than the
concept of a public house, youknow. And uh, you know,
like to think of like a nomadera. You know, I could walk
this way or I could walk thatway. Which way do I choose?
And like I know there's an innwith with ale and porridge. That way
or that way is the faster route. I bet you chose the the safe

(49:00):
place to sleep with a pint ofale, woke up in the morning and
finished your journey, right, andso that that decision, you know,
things that we see, you know, uh, we don't need to blame
COVID for all these things, butyou know the work work from home mentality,
you know. And so we're inMidtown here. You know, there
are twenty to fifty thousand people thatused to come into Midtown downtown every day

(49:22):
that don't show up anymore. Well, not to say they don't show up,
they are not driving down which fromthe yeah, showing up right,
from the from the environmental world conceptthat's great, From the economic concepts like
we we designed the city for youguys to come down here and spend money.
Having said, we're surrounded by peopleright now, there's a market going
on, we get we get crushed. On the weekend we started, there

(49:44):
was one table, right yeah,and when we right now there's one empty
table and it's a two times yeah, and the net's eyeing us for ours
exactly. Yeah. Yeah, yeahbeer we did it. Yeah, yeah,
No, we're definitely looking forward toit. I mean, like everything
we're talking about today, like thisis this is what what we hope people
are going out to to talk about. You know, so the younger generation,

(50:06):
you know, with beer week,like go out and see what it's
all about. See what why yourwhy your moms and dads got into this,
into this world as well. Youknow, if you're in it,
remember why you loved it getting exactly. I think it's also another part about
the older tracks going back is nowwe're all old, hardened proof, like
I kind of missed that stuff.Let's bring it back. While the public

(50:28):
may not be ready for it,they will be, but they'll appreciate.
Well. I think that's if I'mtalking about the beer flavored beer thing.
Like things move so fast, thingsgrow so much, there's so many different
styles of things. It's uh,it's nice to uh, it's nice to
do the refined stuff to like givegive people the uh, the concept or
the constant reminder of where we wherewe were, you know. Knowing that

(50:52):
then you can go down to urbanroots and try one of their collaborations and
see where where we're going. Uhyou know. But then you know those
guys also have a beautiful They gotan esb on that's right now, that's
just perfect. You know. Yeah, I tasted that and called him right
away. You got you got anyof that? E slept I would really
like to make I'd really like tomake a Scottish sale off of that.
But yeah, so, I meanthat's the point, right, yep,

(51:16):
absolutely so. Sacramento Bewery that's anApril twenty sixth through May fifth. Don't
forget about the Sacramento Brewer showcase ata hard Health Park on May the fourth.
Be with you, be with us, us rising together. Yeah,
Sacroners, Oh my god, Iknow how to talk Sacramento Area, Sacramento

(51:37):
Area Brewers Guild. All right,that's I think that's it. I think
that's it. All right. Well, I'm just now realizing you gave us
permission to cuss, and I don'tthink anyone did so I think I just
want to go pissuck cocksucker, motherfuckertits. Okay, great bitching. And

(52:00):
before we go, we have todo where can people find you and all
that what you guys are up to? Specifically, I do my thing where
I stumble through it. So wherecan people find out more about what's going
on to the Lauro and Blue Noteand to fight for the Yeah, same
yeah, same same thing. Checkout our website, you know, Laurel
Brewing dot com. Social media,it's we uh, we're pretty avid on

(52:20):
that. We're always posting you know, daily daily specials and uh lunch and
food and beer releases. Yeah.No, same for us at Blue Note
Brewing on Instagram, Blue Note BrewingCompany dot com. If you're ever in
Woodland, uh and you want togo to a locally brewed craft beer,
then you have no choice but tocome to us. Do you guys have

(52:43):
a really cool market out there aswell? Yeah, the city does lots
of events on Main Street and yeahit's a great I know that there's a
there's a green Chili roaster guy outthere. I think it's l Ray.
I think it's uh the name ofit, but that would get he has
family and Albaque that is why Iasked. He has family and Albuquerque.

(53:04):
They drive down to Hats, getcases of chili, drive them up to
Albuquerque, drop them off at theairport. Uh. And then we're talking
like four in the morning, dothis uh. And then he drives down,
he drives to the segmental airport,picks him up, drives out to
Woodland and so we does this likeevery Saturday or Sunday and uh and fresh
roast screen chili, so nice oldplug for Woodland and l a nice nice

(53:28):
and then her Barley V I've beenyour host, ben Rice. You can
find Barrow Me across social media atBarley and Me Pod. Uh, don't
check X. I didn't deleted it, but I haven't added anything since that
sale went through. So it's calledTwitter, I thought, yeah, I
don't. I don't even know mypassword. I have it logged me out.
I'm like, I'm good, thankyou. But anyway, Instagram,
Facebook, Barney Me Pod. Youcan also check out barlievpod dot com for

(53:50):
all of the podcast stuff, includingplease Don't Responsibly and It's Crazier in my
Business, as well as all mycomedy shows that I run and to many
shows that I do it's whatever.That's pretty good. One spot catches it
all. Barley me Pot, don'tthink clips it this episode one hundred eighty
Wan to Barny met with David Wecefrom Bluemo Brewer and Chris Keaton from Malara

(54:13):
Brewing talking about Sacramento beer twenty twentyfour. Thanks so much for listening,
Get home safe. Cheers