January 10, 2025 • 15 mins
We’re excited by the grand opening of Snouts and Stouts Brewing in Hammonton, NJ, owned by Daniella Morrow. We tried her beers; hear our opinion.
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Episode Transcript
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Speaker 1 (00:06):
Hi everyone, and welcome to this week's episode of Beffort's Chronicles.
Speaker 2 (00:09):
Gary monterroso here.
Speaker 1 (00:12):
On January ninth, I attended the soft opening of Snouts
and Scouts Brewing in Hamilton, New Jersey. If you're not
familiar with the term soft opening, it's used to describe
a limited launch that allows a company to conduct a
practice run in part to try to ensure that all
(00:33):
systems function effectively. As you may know, this is the
brewery that started as Vinyl Brewing and Vinyl Bring Open.
Near the end of twenty seventeen, that company was sold
to Daniellemorrow, formerly of Swedesburg Brewing, and after the sale
took place, the brewery was shut down for several weeks
(00:57):
to allow for renovations. Now I'm happy to say that
Snauson Stouts is holding its official opening today. I posted
a few pictures of the place, which you can find
on our web page at Beverage Chronicles dot com. Daniella
will be handling all the brewing at this point, although
(01:18):
she has assembled a knowledgeable support team in the front
of the house. I was able to sample many of
her beers and can honestly say they were fantastic. This
does not really surprise me as Daniella is a very
skilled brewer with years of home brewing and also serving
as a professional. We're going to start this episode with
(01:42):
the interview I did with her on the ninth and
I would say, if you're interested in additional information, I
recommend you visit Www. Snoutsenstoutsbrewing dot com and follow them
on various social media accounts. What is exciting for me
is when I can visit a brand new brewery. And
(02:04):
I'm doing that today and you guys are in for
a tree. I'm in Hamilton, New Jersey, at a place
called Snouts and Snouts Brewing owned by our good friend Daniellamorrow,
formerly from Sweetsboro, but she's moved out on her own.
She has remodeled this place. It looks absolutely beautiful. I
think there's more seating. I'll have to ask her about
(02:25):
that than what there was before. It's appointed beautifully and
I'm going to guess about eighteen beers on tap, is
that what we're looking at?
Speaker 3 (02:34):
We have sixteen beers and then dedicated to our Seltzer
cocktail and a tack dedicated and non.
Speaker 1 (02:41):
Alcoholic Seltzer and that was of course, Daniel Tomorrow, I
went through. I went through a flight. When I go
to a brewery, I love to get a flight. It
gives me a good idea on a cross section is
what's going on.
Speaker 2 (02:52):
My daughter is with me. We make sure we don't
replicate one another.
Speaker 1 (02:55):
So we had eight different beers and then you zero
in on some things that you really really like, and
that was difficult for me.
Speaker 2 (03:01):
I'm talking to my daughter, said what do I get?
I love this, this and this.
Speaker 1 (03:06):
So I ended up getting a very unique beer called
the Wet Snout. There's that dog theme chocolate Jerry Snout,
which is absolutely delicious. But again, the beers that I've
had have been absolutely just fantastic.
Speaker 2 (03:20):
Daniella, I wish you success.
Speaker 1 (03:23):
I think you're going to be very popular here in Hamilton,
New Jersey. How do you come up with these recipes?
These are so unique? These recipes?
Speaker 3 (03:34):
How I come up with them as I really just
think about the flavors that I like and build the
beers that way, and but I also always am keeping
other people in mind as well, so really just trying
to keep in touch with the market and have a
good mix without taking it too far. So I feel
(03:54):
like we have something for everyone here while still staying
true to the styles I like.
Speaker 1 (03:59):
A lot of times when I talk with brewers, I
ask them, do you brew for yourself?
Speaker 2 (04:03):
Do you brews that you like it? Do you consider
your audience?
Speaker 1 (04:05):
And a lot of times brewers will say, well, if
I like this, Beau, trust my judgment that my clients
are going to pick up on it as well.
Speaker 2 (04:11):
How do you feel about that?
Speaker 3 (04:13):
I would definitely say yes for the most part, particularly
for me, I feel like I can say yes because
I really love i pas, laggers and stouts, and but
my favorite out of the stouts is the plain one.
I like a nice, simple, normal stout, the fence.
Speaker 1 (04:31):
Stout, and that would be the fence stout, which weighs
in at about five percent ABV. And you have you
have one, two, three four stouts. Yes, I'm drinking a
stout right now. As I mentioned, it's the wet Snout
chocolate cherry stout. I don't know if I could say
that three times quickly, but that is brewed with what.
Speaker 3 (04:47):
So it is our wet snout base. And then it
has sholaka in it, so it has real unsweetened chocolate
in it. And then it also has a dark, dark
cherry pure.
Speaker 2 (05:02):
Is there a market for stouts? Stouts? I don't see
enough snouts when I go to a brewerier group up.
Speaker 3 (05:07):
So in my opinion, I honestly don't expect our scouts
to be our fastest seller because I really just don't
think that they are that incredibly solid after beer. I
expect to see them in a ton of flights, though.
That would be my guess.
Speaker 2 (05:20):
Okay, okay, all right.
Speaker 1 (05:23):
Back in the old days of craft brewery, I'm going
back maybe twenty thirty years, the color of beer.
Speaker 2 (05:27):
Influenced a person's preference.
Speaker 1 (05:29):
And a lot of people prefer the pale colored, sand
colored beer, So it does color have something to do
with it. They're afraid that they equate dark beers with
being heavy beers.
Speaker 3 (05:40):
I absolutely think that is something for I absolutely think
that's something especially for newer beer drinkers. But then like
my father, who really enjoys beer, he still equates it
with it being a really strong beer, and we'll be like, oh,
I can't have that. I'm like, this is our five
percent one. You like the strong iba.
Speaker 1 (06:01):
We'll tell you about a beer that I tried, also
from your IPA list and it's called Purebread. And there
is a hop strain that I believe you're gonna have
to help me on.
Speaker 2 (06:09):
This is from New Zealand. Tell me about this.
Speaker 3 (06:13):
So I really like Racal. It's one of my new
favorite hops. I really think it tastes kind of like
fruit loops, Like if you close your eyes you can
imagine fruit loops, but for that beer in particular. So
I always plan on having Purebread on and I have
it on the website, but it's gonna rotate, and I
want to go through a tour of countries. So we're
starting in New Zealand with the Racual and then I
(06:35):
know I want to do Nextron, at least Nextroon and
Nelson Sevon before we move on, but maybe a couple others,
and then we're gonna go to a different country and
showcase their unique cops.
Speaker 1 (06:45):
How do you familiarize yourself with all these different hopstrains?
Speaker 2 (06:47):
Is it from your past history and brewing.
Speaker 3 (06:49):
It's a lot from that. And something I can really
say is homebrewing really taught me a lot about hops,
because when you're in professional brewing, especially when you don't
work for yourself. So now I can do whatever I want,
but I don't want to make a bad move.
Speaker 2 (07:06):
You know.
Speaker 3 (07:06):
But when you're working for somebody else, they get the
final sace. You can't really play. If you have a
good background at homebrewing, you can really learn your ingredients
because the steaks are low and you can take.
Speaker 2 (07:16):
Risks very very good. Hamilton is a great beverage town.
Speaker 1 (07:22):
We have now three breweries in Hamilton, a ton of wineries,
one distillery. As far as I know, how's your relationship
with other brewers here in town?
Speaker 2 (07:33):
Burials?
Speaker 3 (07:35):
So life was really hectic since the acquisition of the place,
so I haven't gotten out there as much as I
would have liked to. But I did become a part
of the wine in Al Trails, South Jersey, where we
the breweries, wineries and the Blue Rascal distillery who choose
to be a part of it work together to try
and bring people out. So far, my experience has been
(07:56):
really good. Everybody is really friendly and helpful. Like I
had a mistake with my grain order and the two
breweries helped me out. I needed two bags of pills
in their each brewery gave me a bag.
Speaker 1 (08:07):
There's one light of one here that I think a
lot of people are not familiar with I am and
it's called a milk tube. I know what that is,
but can you explain to people what a milk tube is?
Speaker 3 (08:18):
So I think it's either a love it or hate
it kind of thing. So our Pilsner and our Purple
Poolsner and the Derby Uncle are on the lorcer side
pool taps, so you're able to create a glass of foam,
and some people really enjoy it to chug that glass
of foam. So we put that in our twelve bounce glass.
Speaker 1 (08:36):
The first time I had that was in Philadelphi, and
I don't remember which brewery it was.
Speaker 2 (08:40):
I don't remember, but human robot, that's it. Human robot,
thank you, that's what it was. And that's that was
my first exposure to milk tub.
Speaker 1 (08:47):
Now there's also a non alcoholic line for people who
maybe are designated drivers or just don't want to know
they want to stain from alcohol.
Speaker 2 (08:54):
Tell me about that.
Speaker 3 (08:56):
So that was an idea I had that because I
really believe that breweries are very different from bars, where
is people really feel comfortable, especially during the daytime hours,
bringing their kids, and there's nothing for kids because we're
not a restaurant, So I thought it would be a
really cool idea to just provide the non alcoholic Seltzer
and be able to make sodas for kids. And it
(09:17):
also helps us with our Seltzer cocktail because we'll do
things like use the alcoholic seltzer and which is very
strong twelve percent, so we're turning into six percent drinks
by we'll add some non alcoholic Seltzer to it and
use flavor pumps or with that drink you can get
like our Baby's or our auto pomer.
Speaker 2 (09:41):
Tell me about the brewing system that you have here,
So we're a.
Speaker 3 (09:44):
Very small brewing system. We're a three barrel stout system.
So really all we can make at one time is
six kicks.
Speaker 2 (09:52):
Are you doing all the brewing yourself?
Speaker 3 (09:54):
Yes, it's just me back there.
Speaker 1 (09:56):
Do you anticipate at this point putting someone else? Are
you more comfortable at this point? You can handle it
all yourself, So.
Speaker 3 (10:02):
For now, it's all all me. The only anticipation of
bringing someone else on is if we have a good
problem and I can't keep up.
Speaker 2 (10:12):
Absolutely, now it's still early. You're just getting started.
Speaker 1 (10:14):
Like I said, you just opened up, but you're gonna
get inundated with people wanting you to do events. Is
that something down the road that you could see yourself doing.
Speaker 3 (10:23):
Yes, So I've already set up a few different events.
We know, we don't have the dates yet, but we
know we're gonna work with Sony Romeo and do trivia.
We're working with Cricket Comedy, We're working with some people
to do Vinyl Nights where you get to bring in
your own vinyl records to play. And the one that's
most important to me and close to my heart is
we're working with Animal Shelters to at least quarterly do
(10:46):
a adoption event where they will bring in pets and
something I really want to do. I don't know if
I'll be able to get it done for the first
adoption of it. It's a beer I've been making since
I was homebrewing where I want to get on tap event.
Especially for one of those events are Rainbow Bridge Skittle
Sour and be able to give some of the proceeds
to Animal Shelter.
Speaker 1 (11:06):
I absolutely love that, and I mentioned this to you
online a few days ago, but I'm intrigued by the
names of some of these beers.
Speaker 2 (11:13):
There's a Teddy Sour I had a Teddy.
Speaker 1 (11:15):
Yes, one of my dogs was Teddy, and there's a
picture of your Teddy up here.
Speaker 2 (11:18):
Now are there's pictures on the wall? Are these your
dogs or previous dogs or what?
Speaker 3 (11:22):
So? Those are my three current dogs and my cat.
So those are my adult dogs. I do plan on
getting ones of my childhood.
Speaker 1 (11:30):
Dogs up there.
Speaker 3 (11:32):
But the house snouts go in frames, so if your
pet gets a beer named after them, they go on
a frame and go on the wall, whereas we have
our cork board that says show us your snout, where
anybody can post the picture of their pet.
Speaker 2 (11:46):
So does Aggie get along Augue's the cat? Does all
you get along with the others?
Speaker 3 (11:51):
Surprisingly well, except that he's the boss and likes to
beat them up a little bit.
Speaker 2 (11:55):
So it's gonna ask who's the alpha out of this?
Speaker 3 (11:57):
Probably the cat, even though he's the newest edition.
Speaker 2 (12:00):
And yet and yet and all you took over here
and all you took over Yes, oh my goodness, it's amazing.
The other name I really liked was Wheat and Terrier,
which of course it would be a half a vice. Yes,
that makes perfect.
Speaker 3 (12:11):
Sense, which I can't even take credit for. Crystal or
Manager came up with that.
Speaker 4 (12:15):
One is great.
Speaker 2 (12:17):
Is there a website? Yes, there is, but their website
is so it's.
Speaker 3 (12:20):
Nelson South's Brewing dot com.
Speaker 2 (12:22):
And again the address is we are three.
Speaker 3 (12:25):
Hundred the twelfth Street, Hammonton, New Jersey.
Speaker 1 (12:28):
All right, and check them out. And the social media
presence is there. They can find them online. And I've
seen you on Facebook and World.
Speaker 3 (12:34):
Yes it's the social media is Nelson Suth's Brewing and
Jay And.
Speaker 1 (12:38):
Again I really have to say this, Okay, it sounds
like I'm patronizing her, and I apologize for that.
Speaker 2 (12:43):
But the beers are phenomenal. There's no losers in the batch. Honest.
Speaker 1 (12:47):
I've tried now, I guess ten or eleven different sample
small poors, and they are all home runs.
Speaker 2 (12:52):
They're really, really good. The tremendous job you really did.
Thank you, all right, and thank you for having us here.
Thanks for the invitation. We really appreciate Thanks for company. Hi.
Speaker 4 (13:07):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
i'm Beverage Chronicles. I'm sharing my top three PR tips
for marketing beverages. Let's kick off with toast to thought leadership,
focusing on establishing your brand as an industry leader through PR.
(13:27):
Number one, using PR to position founders are key members
as experts. Example, pitch founders for interviews, podcasts, or expert panels.
Ask yourself, how can I showcase the knowledge and credibility
behind my brand? Number two? How to leverage speaking engagements
(13:50):
and guest articles. Example, secure opportunities at industry conferences and
contribute articles to high profile public locations. Ask yourself what
platforms can amplify my brand's voice. Number three The role
of educational content in establishing authority. For example, share knowledge
(14:15):
through blogs, webinars and tutorials related to your beverage category.
Ask yourself what unique insights can I offer that position
my brand as a trusted resource. Well that's all for today,
until next time. For more additional public relations tips, you
(14:36):
can find me on www dot Brooklynnightmedia dot com. We
are also on LinkedIn, Twitter, Instagram, and Facebook. Until next
time on Beverage Chronicles, have a great.
Speaker 1 (14:49):
Day, and that's it for this week's episode of Beverich Chronicles.
Speaker 2 (14:55):
Gary Montroso saying see you next week.
Hi everyone, and welcome to this week's episode of Beffort's Chronicles.
Speaker 2 (00:09):
Gary monterroso here.
Speaker 1 (00:12):
On January ninth, I attended the soft opening of Snouts
and Scouts Brewing in Hamilton, New Jersey. If you're not
familiar with the term soft opening, it's used to describe
a limited launch that allows a company to conduct a
practice run in part to try to ensure that all
(00:33):
systems function effectively. As you may know, this is the
brewery that started as Vinyl Brewing and Vinyl Bring Open.
Near the end of twenty seventeen, that company was sold
to Daniellemorrow, formerly of Swedesburg Brewing, and after the sale
took place, the brewery was shut down for several weeks
(00:57):
to allow for renovations. Now I'm happy to say that
Snauson Stouts is holding its official opening today. I posted
a few pictures of the place, which you can find
on our web page at Beverage Chronicles dot com. Daniella
will be handling all the brewing at this point, although
(01:18):
she has assembled a knowledgeable support team in the front
of the house. I was able to sample many of
her beers and can honestly say they were fantastic. This
does not really surprise me as Daniella is a very
skilled brewer with years of home brewing and also serving
as a professional. We're going to start this episode with
(01:42):
the interview I did with her on the ninth and
I would say, if you're interested in additional information, I
recommend you visit Www. Snoutsenstoutsbrewing dot com and follow them
on various social media accounts. What is exciting for me
is when I can visit a brand new brewery. And
(02:04):
I'm doing that today and you guys are in for
a tree. I'm in Hamilton, New Jersey, at a place
called Snouts and Snouts Brewing owned by our good friend Daniellamorrow,
formerly from Sweetsboro, but she's moved out on her own.
She has remodeled this place. It looks absolutely beautiful. I
think there's more seating. I'll have to ask her about
(02:25):
that than what there was before. It's appointed beautifully and
I'm going to guess about eighteen beers on tap, is
that what we're looking at?
Speaker 3 (02:34):
We have sixteen beers and then dedicated to our Seltzer
cocktail and a tack dedicated and non.
Speaker 1 (02:41):
Alcoholic Seltzer and that was of course, Daniel Tomorrow, I
went through. I went through a flight. When I go
to a brewery, I love to get a flight. It
gives me a good idea on a cross section is
what's going on.
Speaker 2 (02:52):
My daughter is with me. We make sure we don't
replicate one another.
Speaker 1 (02:55):
So we had eight different beers and then you zero
in on some things that you really really like, and
that was difficult for me.
Speaker 2 (03:01):
I'm talking to my daughter, said what do I get?
I love this, this and this.
Speaker 1 (03:06):
So I ended up getting a very unique beer called
the Wet Snout. There's that dog theme chocolate Jerry Snout,
which is absolutely delicious. But again, the beers that I've
had have been absolutely just fantastic.
Speaker 2 (03:20):
Daniella, I wish you success.
Speaker 1 (03:23):
I think you're going to be very popular here in Hamilton,
New Jersey. How do you come up with these recipes?
These are so unique? These recipes?
Speaker 3 (03:34):
How I come up with them as I really just
think about the flavors that I like and build the
beers that way, and but I also always am keeping
other people in mind as well, so really just trying
to keep in touch with the market and have a
good mix without taking it too far. So I feel
(03:54):
like we have something for everyone here while still staying
true to the styles I like.
Speaker 1 (03:59):
A lot of times when I talk with brewers, I
ask them, do you brew for yourself?
Speaker 2 (04:03):
Do you brews that you like it? Do you consider
your audience?
Speaker 1 (04:05):
And a lot of times brewers will say, well, if
I like this, Beau, trust my judgment that my clients
are going to pick up on it as well.
Speaker 2 (04:11):
How do you feel about that?
Speaker 3 (04:13):
I would definitely say yes for the most part, particularly
for me, I feel like I can say yes because
I really love i pas, laggers and stouts, and but
my favorite out of the stouts is the plain one.
I like a nice, simple, normal stout, the fence.
Speaker 1 (04:31):
Stout, and that would be the fence stout, which weighs
in at about five percent ABV. And you have you
have one, two, three four stouts. Yes, I'm drinking a
stout right now. As I mentioned, it's the wet Snout
chocolate cherry stout. I don't know if I could say
that three times quickly, but that is brewed with what.
Speaker 3 (04:47):
So it is our wet snout base. And then it
has sholaka in it, so it has real unsweetened chocolate
in it. And then it also has a dark, dark
cherry pure.
Speaker 2 (05:02):
Is there a market for stouts? Stouts? I don't see
enough snouts when I go to a brewerier group up.
Speaker 3 (05:07):
So in my opinion, I honestly don't expect our scouts
to be our fastest seller because I really just don't
think that they are that incredibly solid after beer. I
expect to see them in a ton of flights, though.
That would be my guess.
Speaker 2 (05:20):
Okay, okay, all right.
Speaker 1 (05:23):
Back in the old days of craft brewery, I'm going
back maybe twenty thirty years, the color of beer.
Speaker 2 (05:27):
Influenced a person's preference.
Speaker 1 (05:29):
And a lot of people prefer the pale colored, sand
colored beer, So it does color have something to do
with it. They're afraid that they equate dark beers with
being heavy beers.
Speaker 3 (05:40):
I absolutely think that is something for I absolutely think
that's something especially for newer beer drinkers. But then like
my father, who really enjoys beer, he still equates it
with it being a really strong beer, and we'll be like, oh,
I can't have that. I'm like, this is our five
percent one. You like the strong iba.
Speaker 1 (06:01):
We'll tell you about a beer that I tried, also
from your IPA list and it's called Purebread. And there
is a hop strain that I believe you're gonna have
to help me on.
Speaker 2 (06:09):
This is from New Zealand. Tell me about this.
Speaker 3 (06:13):
So I really like Racal. It's one of my new
favorite hops. I really think it tastes kind of like
fruit loops, Like if you close your eyes you can
imagine fruit loops, but for that beer in particular. So
I always plan on having Purebread on and I have
it on the website, but it's gonna rotate, and I
want to go through a tour of countries. So we're
starting in New Zealand with the Racual and then I
(06:35):
know I want to do Nextron, at least Nextroon and
Nelson Sevon before we move on, but maybe a couple others,
and then we're gonna go to a different country and
showcase their unique cops.
Speaker 1 (06:45):
How do you familiarize yourself with all these different hopstrains?
Speaker 2 (06:47):
Is it from your past history and brewing.
Speaker 3 (06:49):
It's a lot from that. And something I can really
say is homebrewing really taught me a lot about hops,
because when you're in professional brewing, especially when you don't
work for yourself. So now I can do whatever I want,
but I don't want to make a bad move.
Speaker 2 (07:06):
You know.
Speaker 3 (07:06):
But when you're working for somebody else, they get the
final sace. You can't really play. If you have a
good background at homebrewing, you can really learn your ingredients
because the steaks are low and you can take.
Speaker 2 (07:16):
Risks very very good. Hamilton is a great beverage town.
Speaker 1 (07:22):
We have now three breweries in Hamilton, a ton of wineries,
one distillery. As far as I know, how's your relationship
with other brewers here in town?
Speaker 2 (07:33):
Burials?
Speaker 3 (07:35):
So life was really hectic since the acquisition of the place,
so I haven't gotten out there as much as I
would have liked to. But I did become a part
of the wine in Al Trails, South Jersey, where we
the breweries, wineries and the Blue Rascal distillery who choose
to be a part of it work together to try
and bring people out. So far, my experience has been
(07:56):
really good. Everybody is really friendly and helpful. Like I
had a mistake with my grain order and the two
breweries helped me out. I needed two bags of pills
in their each brewery gave me a bag.
Speaker 1 (08:07):
There's one light of one here that I think a
lot of people are not familiar with I am and
it's called a milk tube. I know what that is,
but can you explain to people what a milk tube is?
Speaker 3 (08:18):
So I think it's either a love it or hate
it kind of thing. So our Pilsner and our Purple
Poolsner and the Derby Uncle are on the lorcer side
pool taps, so you're able to create a glass of foam,
and some people really enjoy it to chug that glass
of foam. So we put that in our twelve bounce glass.
Speaker 1 (08:36):
The first time I had that was in Philadelphi, and
I don't remember which brewery it was.
Speaker 2 (08:40):
I don't remember, but human robot, that's it. Human robot,
thank you, that's what it was. And that's that was
my first exposure to milk tub.
Speaker 1 (08:47):
Now there's also a non alcoholic line for people who
maybe are designated drivers or just don't want to know
they want to stain from alcohol.
Speaker 2 (08:54):
Tell me about that.
Speaker 3 (08:56):
So that was an idea I had that because I
really believe that breweries are very different from bars, where
is people really feel comfortable, especially during the daytime hours,
bringing their kids, and there's nothing for kids because we're
not a restaurant, So I thought it would be a
really cool idea to just provide the non alcoholic Seltzer
and be able to make sodas for kids. And it
(09:17):
also helps us with our Seltzer cocktail because we'll do
things like use the alcoholic seltzer and which is very
strong twelve percent, so we're turning into six percent drinks
by we'll add some non alcoholic Seltzer to it and
use flavor pumps or with that drink you can get
like our Baby's or our auto pomer.
Speaker 2 (09:41):
Tell me about the brewing system that you have here,
So we're a.
Speaker 3 (09:44):
Very small brewing system. We're a three barrel stout system.
So really all we can make at one time is
six kicks.
Speaker 2 (09:52):
Are you doing all the brewing yourself?
Speaker 3 (09:54):
Yes, it's just me back there.
Speaker 1 (09:56):
Do you anticipate at this point putting someone else? Are
you more comfortable at this point? You can handle it
all yourself, So.
Speaker 3 (10:02):
For now, it's all all me. The only anticipation of
bringing someone else on is if we have a good
problem and I can't keep up.
Speaker 2 (10:12):
Absolutely, now it's still early. You're just getting started.
Speaker 1 (10:14):
Like I said, you just opened up, but you're gonna
get inundated with people wanting you to do events. Is
that something down the road that you could see yourself doing.
Speaker 3 (10:23):
Yes, So I've already set up a few different events.
We know, we don't have the dates yet, but we
know we're gonna work with Sony Romeo and do trivia.
We're working with Cricket Comedy, We're working with some people
to do Vinyl Nights where you get to bring in
your own vinyl records to play. And the one that's
most important to me and close to my heart is
we're working with Animal Shelters to at least quarterly do
(10:46):
a adoption event where they will bring in pets and
something I really want to do. I don't know if
I'll be able to get it done for the first
adoption of it. It's a beer I've been making since
I was homebrewing where I want to get on tap event.
Especially for one of those events are Rainbow Bridge Skittle
Sour and be able to give some of the proceeds
to Animal Shelter.
Speaker 1 (11:06):
I absolutely love that, and I mentioned this to you
online a few days ago, but I'm intrigued by the
names of some of these beers.
Speaker 2 (11:13):
There's a Teddy Sour I had a Teddy.
Speaker 1 (11:15):
Yes, one of my dogs was Teddy, and there's a
picture of your Teddy up here.
Speaker 2 (11:18):
Now are there's pictures on the wall? Are these your
dogs or previous dogs or what?
Speaker 3 (11:22):
So? Those are my three current dogs and my cat.
So those are my adult dogs. I do plan on
getting ones of my childhood.
Speaker 1 (11:30):
Dogs up there.
Speaker 3 (11:32):
But the house snouts go in frames, so if your
pet gets a beer named after them, they go on
a frame and go on the wall, whereas we have
our cork board that says show us your snout, where
anybody can post the picture of their pet.
Speaker 2 (11:46):
So does Aggie get along Augue's the cat? Does all
you get along with the others?
Speaker 3 (11:51):
Surprisingly well, except that he's the boss and likes to
beat them up a little bit.
Speaker 2 (11:55):
So it's gonna ask who's the alpha out of this?
Speaker 3 (11:57):
Probably the cat, even though he's the newest edition.
Speaker 2 (12:00):
And yet and yet and all you took over here
and all you took over Yes, oh my goodness, it's amazing.
The other name I really liked was Wheat and Terrier,
which of course it would be a half a vice. Yes,
that makes perfect.
Speaker 3 (12:11):
Sense, which I can't even take credit for. Crystal or
Manager came up with that.
Speaker 4 (12:15):
One is great.
Speaker 2 (12:17):
Is there a website? Yes, there is, but their website
is so it's.
Speaker 3 (12:20):
Nelson South's Brewing dot com.
Speaker 2 (12:22):
And again the address is we are three.
Speaker 3 (12:25):
Hundred the twelfth Street, Hammonton, New Jersey.
Speaker 1 (12:28):
All right, and check them out. And the social media
presence is there. They can find them online. And I've
seen you on Facebook and World.
Speaker 3 (12:34):
Yes it's the social media is Nelson Suth's Brewing and
Jay And.
Speaker 1 (12:38):
Again I really have to say this, Okay, it sounds
like I'm patronizing her, and I apologize for that.
Speaker 2 (12:43):
But the beers are phenomenal. There's no losers in the batch. Honest.
Speaker 1 (12:47):
I've tried now, I guess ten or eleven different sample
small poors, and they are all home runs.
Speaker 2 (12:52):
They're really, really good. The tremendous job you really did.
Thank you, all right, and thank you for having us here.
Thanks for the invitation. We really appreciate Thanks for company. Hi.
Speaker 4 (13:07):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
i'm Beverage Chronicles. I'm sharing my top three PR tips
for marketing beverages. Let's kick off with toast to thought leadership,
focusing on establishing your brand as an industry leader through PR.
(13:27):
Number one, using PR to position founders are key members
as experts. Example, pitch founders for interviews, podcasts, or expert panels.
Ask yourself, how can I showcase the knowledge and credibility
behind my brand? Number two? How to leverage speaking engagements
(13:50):
and guest articles. Example, secure opportunities at industry conferences and
contribute articles to high profile public locations. Ask yourself what
platforms can amplify my brand's voice. Number three The role
of educational content in establishing authority. For example, share knowledge
(14:15):
through blogs, webinars and tutorials related to your beverage category.
Ask yourself what unique insights can I offer that position
my brand as a trusted resource. Well that's all for today,
until next time. For more additional public relations tips, you
(14:36):
can find me on www dot Brooklynnightmedia dot com. We
are also on LinkedIn, Twitter, Instagram, and Facebook. Until next
time on Beverage Chronicles, have a great.
Speaker 1 (14:49):
Day, and that's it for this week's episode of Beverich Chronicles.
Speaker 2 (14:55):
Gary Montroso saying see you next week.
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