Into the Darkest Nights

[00:00:15] Speaker A: Welcome to it's all beer, where on this podcast we don't see color. Is this an array of stouts before me? I have no idea, and I refuse to say. I'm Jeremy Jones. You'll be okay there, Tyler. [00:00:28] Speaker B: Tyler Zimmerman. I think that was the best one. [00:00:31] Speaker A: Really. [00:00:31] Speaker B: I mean, it was a deep cut back. [00:00:33] Speaker A: Well, the funny thing was, if you're a hardcore listener, you'll realize that was a recycled one. That was what I used when Eric Talbert dropped by. You fucked up for. [00:00:47] Speaker B: My grandma died. [00:00:49] Speaker A: Like I said, for some stupid personal, like, you were too selfish. [00:00:53] Speaker B: That was the episode I got out of. [00:00:56] Speaker A: Yes. [00:00:56] Speaker B: Yeah. So I listened to that episode, but I just skipped. Right. [00:01:03] Speaker A: I decided to whip that one back out to see a, if you remembered it, and b, what the reaction would be given the circumstances. Tyler, you are here in the beer cave with me for a change. How does it feel? [00:01:17] Speaker B: You really need to clean up in here. [00:01:20] Speaker A: Here's the sad thing I did. [00:01:23] Speaker B: It's kind of cluttered and messy. Jeremy, not a lot like I expect more from you. Although those basil plants do look pretty nice. [00:01:31] Speaker A: See, they're rocking. [00:01:33] Speaker B: They're slightly frightened. [00:01:35] Speaker A: They're more than a little frightened. They're bolting, actually, a little bit. This is our last podcast of the year, and as is tradition, we stop doing beer news and we decide that we're just going to fuck off for a whole episode. Yeah, we've just come into picking a style we want to explore and talk about more. [00:02:01] Speaker B: And honestly, I think this was the most difficult one to shop for. [00:02:05] Speaker A: We decided kind of on a. Because really, it was last week, what had happened was. [00:02:11] Speaker B: So that means, like a day or two ago, we actually went shopping for these. [00:02:16] Speaker A: So, like, a couple of weeks ago, as we're planning the last of the last of the podcast, it's like, okay, and then this will be our last podcast. Think about what we want to do for that. And then we immediately forgot, and we both fucked off. And then we came back, did our podcast last week, and then we said to each other, did you think about it? And the other one said, no, we did not think about it. None of us thought about it. And we just kind of settled on unflavored american stouts. [00:02:45] Speaker B: Not necessarily american, just unfavored flavored stouts. [00:02:48] Speaker A: Excuse me. [00:02:48] Speaker B: Yes. As much unadjuncted stout as we could. [00:02:57] Speaker A: At least the reason I suggested it. [00:02:59] Speaker B: Was that it's a dying style. It's a dead style, basically. [00:03:05] Speaker A: You can't find them. Someone had brought up black cliffs. [00:03:12] Speaker B: I couldn't find any package, and I was like, I'm not going to go get a growler if they even have it on tap right now. I'm like. Because I feel a growler versus, like, a packaged beer, that's going to be an unfair comparison depending how long that growler is going to sit in my car. [00:03:39] Speaker A: I bring that one up because number one is the only regularly produced local stout locally. But it was also a gold medal winner at the Gabf and World Beer cup. [00:03:49] Speaker B: And world, it's won silvers at World. [00:03:51] Speaker A: Beer cup, so it is widely recognized as a spectacular straight up stout. Can't find it. It's just not a style. [00:04:03] Speaker B: I feel, honestly, the only time they ever have it at their brewery is when they're brewing a batch for competition. [00:04:11] Speaker A: That beer, I think, was basically designed for competitions. It was hearing them talk about it in so many words, it's a style that's not well represented. There's not a lot of competition. You brew one really well, you got it shot, and they still did. But, yeah, it's hard to find. Just straight up, no chocolate, no caramel, no marshmallow fuck fluff, no coconut? No. [00:04:44] Speaker B: Well, we could only find four just straight up stouts, and then we rounded it out with two oatmeal stouts, because when I was buying them, I was like, okay, oatmeal is still a grain. It's not lactose or a milk or a coffee. So this is the closest thing I can get to two more extra just stouts. And so, Jeremy, you want to run them through the lineup that we have that we're going to be voting? [00:05:15] Speaker A: We've, I guess, about, say, first off, we don't know what order we're going to go in. So we've got the shoots. Obsidian stout, a classic. The representative from overseas, Sullivan's black marble stout, the Nenkasi oatmeal stout. [00:05:31] Speaker B: I don't like their rebrand. [00:05:36] Speaker A: What don't you like about mean? [00:05:37] Speaker B: It feels very anchor ish to me. [00:05:39] Speaker A: You know, it does. It has kind of an old timey kind of look to it. But when you say anchor, I'm like, oh, yeah, I see it. We got the snake river Zonker, the Fort George Cavatica, and the Fremont dark star imperial oatmeal stout. So one of these is going to be a little bit bigger than the other. [00:05:59] Speaker B: That's only, like, 6%. [00:06:01] Speaker A: I want to say it's more than that. I should think it's 8%. [00:06:07] Speaker B: Oh, is it 8%? [00:06:08] Speaker A: Yeah, it's on the low end of imperial. So again, we were stretching the boundaries a little bit because he kind of got to if you're going to. [00:06:17] Speaker B: But I feel everything's kind of like six to seven. [00:06:22] Speaker A: Methodology again is Tyler went and poured six samples. Six samples. And then, I hope, wrote those down or memorized what beer was. [00:06:32] Speaker B: What, you were sitting in my same spot, or we happened to do it mirrored, so I know from my point of view what my far left was to my far right. [00:06:46] Speaker A: Okay, then, yeah, that's how I went. [00:06:48] Speaker B: Okay, perfect. I was like, we've done this enough. I feel like we've got the system down. [00:06:54] Speaker A: And then I took them, I used a random word generator because it makes me giggle. Wrote them down very badly, as Tyler is not going to cease to bitch about this entire podcast. [00:07:05] Speaker B: Dude, I'm pretty sure my year and a half old has better handwriting than you. [00:07:09] Speaker A: I should hope so. I have them in alphabetical order. Which direction do you want to start from? [00:07:19] Speaker B: Did you do reverse alphabetical order? Yes, you fucking twat. [00:07:25] Speaker A: If you want to go left to right, we could also go right to left. You want to go alphabetical order? [00:07:29] Speaker B: I mean, left to right, you read that way. [00:07:33] Speaker A: All right, so we'll start with the worm. [00:07:37] Speaker B: What are we going to do the day we do this? And it happens to basically solidly line up exactly how I had it, at. [00:07:47] Speaker A: Which point when that happens, then you won't know that because one, one, two. It'll be a nice winky dink now, won't it? [00:07:58] Speaker B: Also, Jeremy had a slight oversight, and one of the beers he bought is nitro. [00:08:05] Speaker A: Sullivan's. Sullivan's is the nitro. Yeah, I know it's not an Oversight. I'm aware of that. [00:08:10] Speaker B: Well, so it stands out looking at this lineup. [00:08:15] Speaker A: Yeah, it's pretty obvious which one we'll get to. Which one? That I don't know. Which one is it? Do you want to say now or shall we? [00:08:22] Speaker B: It's the tur. [00:08:24] Speaker A: Yes. [00:08:28] Speaker B: The silky smooth fucking glass top. [00:08:32] Speaker A: Which kind of cocks up a blind taste test. But we do the best with what we got. So we'll start off with the worm stout. And again, random words chosen by a random word generator. But this one kind of makes me giggle. So this one has a nice roasty aroma, notes of coffee and a little bit of caramel. I got drinking problems. [00:09:01] Speaker B: Hole in your mouth, apparently. [00:09:03] Speaker A: This is nice. Got a nice roasty bite, bitterness, not. [00:09:08] Speaker B: Overly sweet, not overly astringent or dry. [00:09:12] Speaker A: A creamy mouth feel. The body leads me to believe it might be like one of the oatmeal stouts. The little bit of alcohol bite makes me sort of. Sort of wonder if it isn't the Fremont. [00:09:29] Speaker B: But I would almost guess it might be the nkasi. [00:09:33] Speaker A: But no, it can't be ninkasi. I like it. [00:09:36] Speaker B: Oh, do you hate Otis? [00:09:41] Speaker A: I have not hitherto found a whole lot of ninkasi that I get super excited about. [00:09:45] Speaker B: That's just maybe doing it blind. [00:09:49] Speaker A: Well, again, we learned this time last year that natural ice to both of our extreme. [00:09:58] Speaker B: I never hated on natty ice, man. I drank plenty of it in college. [00:10:05] Speaker A: Shall we talk a little bit about. I don't know, I guess I would pull up american stout and then we work around the hoppy portion. Well, and just realize that while the guidelines are for american stout, it's kind of any mean. The Sullivan's is probably more of an english stout or an irish stout. Obviously, the two oatmeal stouts, although maybe adhering more towards american style, because an oatmeal stout comes from british tradition, and so the best ones are usually listed as british. And then the one imperial. But american stout, fairly strong, highly roasted, bitter, hoppy, dark stout. The body and dark flavors typical of stouts with more aggressive american hop character and bitterness. So, like every other style that came to us from overseas, we took it. We made it bigger, hoppier and angrier. [00:11:24] Speaker B: Oh, nice. I just happened to. [00:11:27] Speaker A: You've never. [00:11:28] Speaker B: No. [00:11:29] Speaker A: Okay. [00:11:29] Speaker B: I was looking to see if they still had the map on it. [00:11:32] Speaker A: They saw the map. [00:11:32] Speaker B: I opened it to the Boise section. [00:11:35] Speaker A: So if you don't know what the fuck, just. [00:11:38] Speaker B: Snake river flows from Yellowstone to the Columbia river. [00:11:42] Speaker A: Yes, Snake river. Their cans, they use, like, a generic can, wherein it's basically a map of the Snake river. And then they put a label on top of that. So the fun thing is you can peel off the label for the beer, and then you just see a map. [00:12:01] Speaker B: Of the Snake river, which is from. [00:12:03] Speaker A: I thought it was a really cool idea and a nice way to work around the ordering limitations that we've talked about on this podcast. Unless you're a craft brand that has a couple of skus that are selling. [00:12:18] Speaker B: Truckloads of at a quick enough turnaround. [00:12:23] Speaker A: It really doesn't make much sense to have to order as many cans of each one as you can. [00:12:30] Speaker B: And I think Ball's still doing the five truckload minimum. [00:12:33] Speaker A: Yeah, it's something ridiculous where it's. And by the way, they're being delivered today, and you need to do something with them. [00:12:40] Speaker B: They are delivered all up front. You pay all up front, five trucks, and you store on your own accord. [00:12:46] Speaker A: Five trucks are showing up to your brewery. Figure out what to do with them right now? [00:12:53] Speaker B: Yeah. And if I remember, it's 460 barrel tanks cover one truckload. [00:13:05] Speaker A: Jesus. A few, yeah. Want to move on to the next one? [00:13:13] Speaker B: Yes. [00:13:13] Speaker A: All right. [00:13:14] Speaker B: So. Pierce. [00:13:15] Speaker A: Pierce. [00:13:16] Speaker B: I think that's what it says. [00:13:17] Speaker A: It says, pierce. [00:13:18] Speaker B: Could be peace. [00:13:20] Speaker A: It's Pierce. Fuck you, clown. This one has more caramel on it and a little bit of some fruity notes. A little bit like date or even like maybe some raisin. Yeah, date, raisin. Maybe a little bit of even a little bit of red wine oxidation. Yeah, this one's bolder. [00:13:48] Speaker B: I bet I know which one this is. [00:13:49] Speaker A: What do you think it is? [00:13:51] Speaker B: I think it's cavatica. I'm going to jot down a note to see if I can identify. Okay. [00:14:00] Speaker A: It's not bad. Yeah. I think this is more typical of what we just talked about when it's called american stout. The hop character is more upfront and in your face. The roastiness is more aggressive. The hops are a little more aggressive, but it's got a nice fruity fermentation character that is. Again, it's quite nice. I think I slightly prefer the drinkability of the worm than pierce, but, yeah, I would too. [00:14:41] Speaker B: I think just the smoother finish, which we said could partially be if it's one of the oatmeal stouts. [00:14:52] Speaker A: But while we're sipping and contemplating on these two, you brought a couple of things you wanted to talk about over the things to ponder as we go on break for the holidays. [00:15:06] Speaker B: Yeah. So the first one is, I felt it was kind of fitting that we were doing stouts. Diageo, the spirits conglomerate and owners of Guinness, have decided they are going to seek to sell their beer portfolio due to the portfolio bringing down their margins. So this report by Reuters and report from Axios cited sources familiar with Diageo said they are looking to sell beer brands, including Smithwicks, Kilkenny and Harpl, as well as Tusker and Kenya, among others. Because the beer brands were a margin drag on the rest of their business. Diageo refused to comment on the report. And outside of that, there's not much on it right now. But I'm curious, are they going to include Guinness in that sale? [00:16:30] Speaker A: Well, they've already said they're keeping Guinness. At least everything I've read. [00:16:34] Speaker B: Okay. [00:16:35] Speaker A: Is that Guinness is the one thing that seems to make any money. They're just disinvesting themselves. There was an article tied to a podcast from vine pair. I haven't listened to the podcast, but I checked out the article postulating whether this was, like, the. I mean, using this to talk about whether the era of big, worldwide, global beers are over. [00:17:02] Speaker B: I would say, unless you're already established as one. Yeah, but unless you're the Heineken, the Carlsburg, the best beer ever, the ab. Yeah. [00:17:16] Speaker A: Well, I mean, even they're talking about beer brands that hitherto did pretty good business in the United States, especially either early in craft beer or before it got going. Given the fact that it really wasn't. Given the fact that that was how you got decent beer was imports. They brought up Newcastle, for example. [00:17:40] Speaker B: Oh, fuck. I haven't seen that beer in a long. [00:17:44] Speaker A: That was. That was a solid staple. It's lost a ton of ground. Mentioned Smiddix, same type of thing. [00:17:59] Speaker B: I feel all of it kind of lost its luster when you can get similar or better quality beer made a couple of miles down the road. [00:18:09] Speaker A: Yeah. Which is kind of the whole idea. Again, there's a tweet from way back when they were tweets and not x's. [00:18:18] Speaker B: They'll always be tweets in my mind. Fuck you, elon. [00:18:24] Speaker A: That I quite enjoyed. I forget the exact quote, but it was somewhere along the lines of, brewery, we're better because we're fresh and we're local. Same brewery. Why isn't our pale ale selling halfway across the country? Should we invest in social? [00:18:39] Speaker B: Yeah. [00:18:44] Speaker A: But it's interesting that even on the global scale, the market is becoming more and more local. I don't know if that's a good thing or a bad thing or just a thing. [00:18:57] Speaker B: I think it's kind of just a thing. Okay, we got meat now. [00:19:01] Speaker A: Meat stout, meet me. [00:19:05] Speaker B: We have the meat. [00:19:11] Speaker A: Okay. Wow. That's almost like taking a step up. [00:19:15] Speaker B: Whoa. [00:19:15] Speaker A: It has all the same qualities of like pierce, except for ramped up past the point of palatability, if you're asking me. It's got that. So it's got the caramel. It's got a lot of fruit, like cherry, pear, red wine. [00:19:39] Speaker B: Yeah. [00:19:40] Speaker A: Really just a slap of. Just a big old dick slap of bitterness right across the face. [00:19:47] Speaker B: Also, you keep talking about dark star being the biggest. It's not the highest alcohol we have here. It is not. But is Cavatica. Is it 8.8? [00:19:59] Speaker A: Cavatica is that big? [00:20:01] Speaker B: Yeah. [00:20:01] Speaker A: All right. [00:20:04] Speaker B: Part of me is like, I think I need to change my. [00:20:11] Speaker A: Well, then we're well into imperial territory. [00:20:14] Speaker B: It's right there under the name. [00:20:17] Speaker A: Yep. All right, fuck it. [00:20:20] Speaker B: I just happened to look over and I was like, oh, wait. Yeah. Cavatica. Yeah. [00:20:31] Speaker A: That one's a big one. It's got a, got a roasty bite. It's lacking some of the smoothness that I like in a stout, though. [00:20:40] Speaker B: Yeah, it's harsh. [00:20:48] Speaker A: It's got a big body on it. [00:20:51] Speaker B: I think it's kind of thin, actually. [00:20:54] Speaker A: You think? Is it just that, like hop again? It's like bitter, roasty, fruity hops altogether? [00:21:04] Speaker B: Yeah. [00:21:11] Speaker A: One thing that I saw, I've seen this pop up, and I've been avoiding it because I kind of want the story to be done with. [00:21:22] Speaker B: Kid rock now. No longer boycotts bud light. [00:21:25] Speaker A: No, well, that too. It popped up. Like, I'm just going to mention this because it's an amusing end to this whole. This story has consumed the entire year, hasn't it? It really popped up in like, march. And we haven't been able to put it down as much as I'd like to since. Although this seems like a nice end cap of, like, I hope we're done with it came from Newsweek, who's been all over. This is like Newsweek's favorite story of all time. I don't know when they became, like, Fox News Light. [00:22:10] Speaker B: There's a hole to fill here. [00:22:12] Speaker A: We want to appeal to the Fox News, the Fox News viewer that's literate. All five of them. [00:22:22] Speaker B: Apparently you're one of the five. [00:22:25] Speaker A: Pops up on my beer, on my newsfeed. It's like you like all things beer related. Here, have this. And, like, I don't want it. But it was the latest thing. I think we may even have mentioned that Bud Light now has a partnership with UFC and Dana White. The living pimple that needs to be popped. [00:22:54] Speaker B: That hit his wife was on camera. [00:23:00] Speaker A: Was on Tucker Carlson saying that real patriots drink Bud light, exposing that if you're a real patriot, you'll have several drums of Bud Light in your house. Tucker Carlson, still a thing he's on, not Twitter. He got booted off Fox. Then Elon Musk gave him a spot on not Twitter. So he can sit there and say his bullshit to nobody except for a Newsweek reporter who then writes it down and sends it to me. I'm like, I don't want to fucking see this. But it was mostly the drums. The idea that, you do know that beer comes in kegs, right? [00:23:50] Speaker B: Wait, he literally said drums? [00:23:52] Speaker A: He said drums. [00:23:57] Speaker B: I mean, Bud Light's been on a ad campaign to try to fix. They're ostracizing their core customer because they've been doing ads with Travis Kelsey. Now the newest one has Peyton Manning in it, ordering Bud lights at a bar. So they're really trying to get the macho man back. [00:24:19] Speaker A: I think with the UFC thing, perhaps they doth protest too much. [00:24:27] Speaker B: Which is surprising that they swiped the UFC bid for Modelo. [00:24:34] Speaker A: It seems like, well, they got more money, and Modelo famously doesn't need any advertising to do their thing. [00:24:43] Speaker B: Yeah, but that's part of the reason, like, really became that stronghold was they initially were one of the first big. They were really the only beer brand to partner with the. [00:25:03] Speaker A: So possibly before UFC was the size it is. [00:25:07] Speaker B: No, I mean, UFC has been this size for a. [00:25:13] Speaker A: Now it's Bud. Now it's battleground. Also, not only did beer come in kegs, but if you are stocking several kegs of Bud light in your house, you're not a patriot, sir. You're a fucking alky. [00:25:32] Speaker B: Unless it's some of my kegs, and you're a goddamn patriot. And I don't care what Jeremy says about you. I got bills to pay, motherfucker. [00:25:46] Speaker A: Is that a patriot or is that just your personal sponsor? [00:25:53] Speaker B: I don't care. Now we are on deter, or as I like to call it, Sullivan's. [00:25:59] Speaker A: This one's pretty obvious. So it's got like a touch of roast caramel. [00:26:10] Speaker B: Almost like slightly, like astringent and roasty towards the back end. [00:26:17] Speaker A: Yeah. Of all the ones we've had, this is. [00:26:21] Speaker B: And I thought this would be the smoothest one, being that it was on fucking nitro. [00:26:27] Speaker A: I mean, the body is smooth, but it's got kind of a roasty bite to it. More hops than I think I was. Than I would. I would assume very much. Yeah, that would assume. Came out of a cup. Came out. Come out of an irish brewery. Although it's not the beer that I've had from them, I think is. [00:26:52] Speaker B: I. [00:26:53] Speaker A: Don'T know, possibly more influenced by some craft beer ideas than some of the other legacy ones. Also, fun fact, Sullivan's was lost in a bar bet. So it was a family owned business for the longest time until the elder Sullivan. Well, not a bar bet, but he had a gambling like you do. Yeah, he enjoyed to gamble and ended up having to sell the brewery to keep up with that. [00:27:29] Speaker B: Should have been a better gambler. Could have got another brewery. [00:27:34] Speaker A: Um. [00:27:38] Speaker B: He should have deterred his want. [00:27:41] Speaker A: To gamble, but say it doesn't have quite the. It feels like a cleaner fermentation than, like, especially like, meat or pierce both of those. You get, like, a fruitiness to the fermentation. This one's very, very clean. So you get the roastiness. [00:28:05] Speaker B: And maybe I've had it right after meat, I pick up some of that fruitiness. [00:28:10] Speaker A: Do you? It's there, but not nearly as. [00:28:13] Speaker B: It's not as pronounced, but. [00:28:19] Speaker A: Even, like, even worm. I mean, it's kind of. It's a worm has a touch of it. But I think this is even cleaner than that because I get more just straight up roast. I get more just straight up hops. Big body from the nitro. Clean finish. Very drinkable. [00:28:44] Speaker B: What's your order so far? [00:28:46] Speaker A: So far, think it'd be worm. Pierce deter meat. [00:28:58] Speaker B: I'm going pierce worm meat. [00:29:00] Speaker A: Deter deter is your least favorite one so far? Yeah, it's middle of the road for me. I like the drinkability of worm best of all, the worm stout, which is just fun to say. [00:29:17] Speaker B: Pierce just. I like that. Real robust roasty. [00:29:22] Speaker A: Pierce is nice. Definitely number two. [00:29:26] Speaker B: I mean, so far, if you pour me a pint of any of these and we're like, hey, here's a mispour. I'm going to be. [00:29:34] Speaker A: There's none that are just absolutely God awful. Did you want to talk about another story? Should we move to consolidate? [00:29:40] Speaker B: Let's move to consolidate. And then while we're trying that, we'll talk about an article from craft brewing business, where they interviewed three craft brewers to talk about their 2024 market predictions, and we'll weigh in on them. [00:29:57] Speaker A: All right, so it's got, like, an herbal quality, like licorice. [00:30:05] Speaker B: Anus. Anus. [00:30:08] Speaker A: No, I don't want to smell your anus. [00:30:10] Speaker B: You like it? [00:30:13] Speaker A: No, I tolerate it. You could wash up every now and then. [00:30:18] Speaker B: Your tongue is washing enough. [00:30:22] Speaker A: And now we're confirming what everybody always suspected. [00:30:25] Speaker B: Jeremy licks my butthole. [00:30:28] Speaker A: Whoa. [00:30:29] Speaker B: That is. I'm saying that's obsidian. [00:30:34] Speaker A: That would make sense. [00:30:36] Speaker B: That is old school roasty. [00:30:40] Speaker A: Because it's. I mean, it does have that citrusy, herbal tinge to it that does make me think, like the deschutes, dark beers. [00:31:01] Speaker B: Yeah. [00:31:03] Speaker A: I get licorice, I get a little bit of touch of caramel, a touch of molasses, a hint of, like, floral citrus. [00:31:10] Speaker B: So some cascade. Hop in there. [00:31:14] Speaker A: But a nice, clean finish. [00:31:18] Speaker B: Yeah. It doesn't hang around the palate. [00:31:21] Speaker A: Very drinkable. Yeah, I mean, it's a nice mix of, like, flavorful and drinkable. [00:31:29] Speaker B: So let's hop into some of these predictions, it's an article from craft brewing business, where they work together with Kevin York Communications, a PR agency. They interviewed three different brewmasters about what they thought of what craft beer in 2024 was going to hold. So first one they interviewed was Rob Lutz, the GM and co founder of Stormbreaker Brewing out of Portland. His first thing he kind of predicted was festivals were going to change. Festivals and industry events, he said, haven't fully recovered in a post Covid world. Come to Idaho, buddy. They fucking have. [00:32:17] Speaker A: I think by April, we were already like, April 2020. We're like, no, we want festivals. I want to spit into someone else's mouth, or you're a communist. [00:32:28] Speaker B: But one thing he did say was, to be successful again, breweries and event organizers are going to need to get more creative in what they offer, which I 100% agree with. He said they do a brew stillery fest where they pair a local distiller and a local brewer to come up with the perfect beer and spirit pairing. So more thoughtful, cool new festival ideas. Instead of show up, you get this plastic mug you get to take home. You get rip roaring drunk. Every brewery rep hates talking to you. You're a menace to society. [00:33:12] Speaker A: Personal experience, no hypothetical. All. [00:33:17] Speaker B: Instead of 100 of those getting the events that you have that are cool, more themed, focused and educational, as well as just unique are going to start taking over and forcing out the show up. Get hammered. [00:33:35] Speaker A: Question. How many times have you been said participant and how many times have you been the rep? [00:33:43] Speaker B: You know what's sad? I've been the rep more times. [00:33:45] Speaker A: I mean, that is your job. So you show up to all of them, the rep that hates the customer, the drunken customer. [00:33:52] Speaker B: And then when I do show up on the fun end, it's like I can't let loose and have as much fun. [00:34:01] Speaker A: Because you don't want to be that guy in that. [00:34:03] Speaker B: Or I've been like, yeah, I'm that asshole. I'm not going to ask you a question. I'm just going to get this because I know you don't want to be here. I'm a douche. Sorry. And they were like, thanks. [00:34:15] Speaker A: You're just wondering, hey, I've been to your brewery before. [00:34:21] Speaker B: Once I started working in the industry. Never did that. Once you start working in the industry. [00:34:28] Speaker A: So you have been that guy? [00:34:29] Speaker B: Yeah, when I was early in my craft beer days. [00:34:31] Speaker A: Okay, that's exceptional. [00:34:33] Speaker B: I've also never been the guy who I've had too many people come up to the booth and just be like. And point. And I'm like, gay, buddy, if you can't say the name of the beer, you shouldn't be drinking anymore. [00:34:50] Speaker A: They're just that hammer. [00:34:51] Speaker B: They're just like, oh, they're like, leaning and they're just like, first of all. And you're like, do you want that one? And they're like, nod their head and just aggressively point like my toddler does. She's like, again. And I'm like, at least my kid can say again. [00:35:08] Speaker A: They're just like, you've got mongo. [00:35:09] Speaker B: Just beer. Good foot in face. [00:35:16] Speaker A: Can't even get that out. [00:35:18] Speaker B: If you can't even caveman this, you don't need to be drinking anymore. Next one he talked about was beer styles. He said going to see a number of things coming. The two main points were, he said he thinks people are going to start experimenting more with new hop products like hop extracts and oils, which, I mean, are already becoming a big thing. But he thinks they're going to be even more this next year. As well as expanding on Pilsner styles, you got the traditional czech and german styles, New Zealand french and italian pilsners are really taking off. So he thinks there's going to be more traction in those categories as well as tweaks to almost those styles coming out. [00:36:24] Speaker A: It's either current or past news. [00:36:31] Speaker B: I'm like, we are currently on that road. Like it is. [00:36:35] Speaker A: That's like saying, I predict the train is going to be on time. You're like, well, yeah, you're on that train. And it is now leaving the station when it's supposed to. When it's supposed to. So well done. Yeah, I don't know what to say to that. Congratulations for going to your nearest beer spot and looking at the tap list advocate. [00:36:54] Speaker B: Our final one. All right. [00:36:59] Speaker A: Now, this one has more distinct coffee than I've gotten from the others. I mean, coffee is a component, but this is, like, the first one I get. Like, that's not like, straight up coffee. All right, well, now this has got a harsh bitterness to me that lingers. Lingers for a while. It's still there. It's setting up camp and just. It's going to stay its whole two week limit. Holy crap, that's bitter. [00:37:35] Speaker B: I think this is Otis. I think worm is dark star. Wow. It's still there. [00:37:44] Speaker A: So I get some caramel, some molasses, the coffee, and then after that, it just descends right into like a harsh, very roasty herbal bitter. And it lingers like an IPA, man. And I'm talking an IPA circa 2012. [00:38:06] Speaker B: Yeah, like, I beat you skull fuck you in the face. [00:38:09] Speaker A: With IBu, we put 1000 ibus. Look at our thousand ibu, dick. Look how big and veiny it is. [00:38:17] Speaker B: Open your mouth. Bam. [00:38:20] Speaker A: I do not wish to see that, sir. Just give me a beer that's drinkable. [00:38:24] Speaker B: Okay, let's hop to Aaron Remus, the president and co founder of Bent Water Brewing out of Lynn, Massachusetts. The first one he had was really the one that caught my eye the most out of all of these distributors that only focus on craft beer will go away. [00:38:49] Speaker A: You think? [00:38:50] Speaker B: He said, a diversified portfolio from large, sophisticated teams will continue to enable broad retail success. A craft beer only portfolio offers focus, but is offset by. Usually they have smaller teams, higher execution risk within large retail. So if you get a couple of cuts, that was most of what your volume was. You're now losing all that revenue, having to find a new home for that, especially in, like, a chain dependent state like Idaho, which, seeing that, I was like, oh, yeah, I could see. I mean, we're already kind of starting to see that with some of the consolidation here in the valley with BRJ and Idaho wine merchant merging. [00:39:42] Speaker A: But that was almost more of a response to the big dog in craft beer in this market. Scout, when scout backed by, are they. [00:39:52] Speaker B: Really the big dog in beer? [00:39:54] Speaker A: We're talking about big. [00:39:57] Speaker B: They don't even have cold storage, bro. [00:39:59] Speaker A: Yeah, but at this point in time, they got the brands that they got. Your great notes. [00:40:08] Speaker B: The big dog in craft beer, I would still say, is Hayden Beverage here. [00:40:12] Speaker A: In town, just by the sheer number of accounts. But there are special accounts vendors, but. [00:40:21] Speaker B: There'S the small specialty side. [00:40:24] Speaker A: Yeah, that's what I'm kind of talking about. [00:40:26] Speaker B: Okay. But also they got that sweet, sweet Columbia money. [00:40:31] Speaker A: That's where I was. Mean, the reason you saw Idaho wanna merchant BRJ, they were two smaller. They were wine distributors that got into craft beer is probably a better summary of them and the reason. [00:40:46] Speaker B: And I don't think BRJ ever wanted to be in craft beer. They just happened to acquire a couple. [00:40:51] Speaker A: It wasn't their focus. No, they were definitely more of a wine. And they did a couple of craft brands. They were pretty bad at it. Well, they got into the import market, and then while they had imports, they also picked up a couple of others. Just kind of. But they weren't all that great at anything beer related. I was going to say showing up or selling beer or anything that a distributor should do, but I think that merger was kind of when I was talking to people involved in it, it was always framed as a response to scout backed by Columbia. And honestly, the name that was prompting that action or that fear. Columbia. Yeah, we're in a weirdly insulated market. [00:41:47] Speaker B: Especially since Columbia kind of has ties to. I mean, it's the big bad wolf. [00:41:55] Speaker A: You look at the broader distribution landscape across the country, and you start to realize that our home is a weird backwater in many, many ways. But this being among them, hitherto none of the distributors were huge national players. They were, at best, big regional houses. Hayden, of course, all of Idaho and in some in Washington. [00:42:24] Speaker B: And all of Idaho. All of Montana. All of Montana tried to buy in Alaska but lost out. [00:42:34] Speaker A: Stein, Idaho, Ontario, Oregon, CSB permanently lost inside their own butthole. But also they paired with Odom in a weird murder suicide pact. I don't know. [00:42:56] Speaker B: Honestly, I think Odom's like, we want to be down in Boise, you guys. [00:43:03] Speaker A: That. But the deal that went down this year. [00:43:07] Speaker B: The thing is, though, distributors are, at best, big regional players, and that is where it'll always stop. You'll never have, like, a nationwide, because it is that good old boys club where no one's going to step on the other guy's toes out of that gentlemanly agreement because they realize they have a fucking monopoly where they're at. That's why when Hayden went to Montana, it pissed off so many people because they said, we're going statewide in Montana, and there is no other distributor in the state of Montana, that is. Hmm. There's the Budhouse in Missoula. There's the house in Kalispell. There's the Bud house in Butte. Great falls, Helena. There's the Bud house in Bozeman. There's the all. There's. [00:44:01] Speaker A: Quit saying budhouse. You're sounding like Butthouse. [00:44:05] Speaker B: The Coors house in. I know. Like, I talked to one of the Firestone guys a couple of years ago. Firestone Walker at that time had 16 distributors in the state of Montana. 16. [00:44:20] Speaker A: Shit, that's one for every city, basically, of any size. [00:44:27] Speaker B: So. [00:44:32] Speaker A: But I don't know if they're. I mean, I have a hard time believing they'll go away. Well, I guess before I go in there, let me clarify. When you say, like, craft beer only houses, you're talking like, if you don't diversify into, say, wine or wine seltzers, spirits, if that's allowed in your state. [00:45:00] Speaker B: But if you are craft beer only. Okay. [00:45:03] Speaker A: No, that actually makes a lot of sense because, well, if you just sell beer and you're looking at the beer. [00:45:11] Speaker B: Market, well, honestly, if scout didn't have the backing from Columbia, I don't think they'd be doing well. [00:45:21] Speaker A: How well are they doing? Do we know? [00:45:23] Speaker B: I don't, but. [00:45:28] Speaker A: I get mixed signals from very different places, so I'm comfortable. [00:45:35] Speaker B: Also, I'm like, at that point, you're dependent on consistent orders of rotating. You're not getting any of that chain involvement outside of maybe one or two brands. But if it's ten cases of this great notion beer, ten cases of this great notion beer, 20 cases of this, that's not enough to keep fair. The 50 Albertsons in this valley fair in stock. So you're not getting that chain rotation. So you're dependent on small, independent bottle shops. [00:46:09] Speaker A: Holla. [00:46:11] Speaker B: Which there's less than a handful in this area. [00:46:16] Speaker A: Yes. At every point in this, I'm trying to kind of cast a wider net. I think it's dependent on the market. [00:46:28] Speaker B: Idaho is so chain dependent in the off premise. So basically, your whole company is running on the on premise, which hasn't fully rebounded from COVID Still. It's still mean. There's bars and restaurants fucking laying people off right now because they're not busy enough in downtown Boise. I've showed up to downtown Boise to try to sell beer a Thursday or a Friday at lunchtime and found seats at busy beer bars at the bar. There's been, like, three other people at the bar on a downtown lunch, which in downtown Boise, it's been just packed. [00:47:16] Speaker A: Fair enough. [00:47:17] Speaker B: Well. [00:47:19] Speaker A: That'S probably the conversation about the remote work and people. I think there's still a lot of people who. Well, Boise became. Became one of those hubs for people who work remotely. Anyway, a lot of people moved out here during and after Covid because, wait, you can live anywhere and still work? Well, shit, I'm going to not live in a place where rent is $3,000 and spray the homeless people off my sidewalk. I'm going to go to Boise and bitch about what assholes everybody is. [00:48:01] Speaker B: Yeah. The other guy, Aaron Remus, then also starts talking about how on premise same store sales are going to remain below pre pandemic levels, which we just kind of hit on, especially as the price of a pint in downtown Boise, six to $8. With gas high in Idaho, rent and mortgages going up, people are tightening the purse strings and not drinking beers as much. [00:48:35] Speaker A: Well, you think? [00:48:36] Speaker B: As well as student loan payments came back and less open jobs and people fighting to hire employees back like they were right after the pandemic. Well. [00:48:56] Speaker A: The weird thing is that economic numbers don't line up with people's economic perception right now. It's one of the weird things that we're going through where people are just absolutely sure that the economy is in a toilet, but the actual numbers say the opposite. And it's a weird, like, mismatch. And I'm not sure how to resolve that. But I do want to throw out there that aside from putting that aside, people's drinking habits have just changed. So I'd almost suggest that it's not that people are tightening their purse strings as much as they're just not drinking beer and maybe not drinking craft beer. The attraction for that has shifted. Spirits are way up. Wine is up, beer is just. [00:49:53] Speaker B: And I can really only speak for the Treasure Valley here. Bars in general in the Treasure Valley since November. Yeah, they're ghost towns really. Like they'll have good nights, but they're. [00:50:09] Speaker A: Not as good as that's interesting. [00:50:14] Speaker B: Here in town. [00:50:15] Speaker A: People just aren't going out and getting shit hammered. [00:50:18] Speaker B: You'll have your core big party bars right in downtown that are packed Friday, Saturday, but the other nights or lunches are just not doing what they used to do. [00:50:34] Speaker A: So fuck Dana White, don't drink bud light. If you're a real patriot, you'll go out and get shithoused at noon in the downtown of your choice. [00:50:42] Speaker B: Yeah, get some food, get some drinks. [00:50:46] Speaker A: Have a good time, America. [00:50:50] Speaker B: And then he also said high competition and margin compression are going to start driving innovation and driving where people can get collaborations and more exclusive partnerships to increase buying power and really just drive what they're doing. The last guy is Bradley Barlow from West 6th brewing in Lexington, Kentucky. His hits were distribution landscape, where like 3% upside in distribution are kind of going to be what most people can kind of count on is ceiling of 3% growth with a distributor, which I think is pretty reasonable. And then what really got me was the evolution of tap room experience and the owned premise landscape. So just dialing in that tap room to bring consumers in from other bars to your tap room and focus on the increased margin you have at your own premise. Where we talked about that pretty extensively before the pandemic, how like owned premise was becoming this big thing. And I feel that's where a lot of people are going to lean back into. [00:52:19] Speaker A: Well, and it kind of goes back to the idea that again, it's kind of been a running theme that the market is kind of collapsing and it is about your neighborhood tap room. It's not about going to the fancy hipster district in your market, it's about going to visit the tap room that's down the block or down the street or with the place. You can go have a few beers and a few more and get home on your lips if you absolutely need to. Is that good? Is that bad? I kind of shrug and go, it's a thing. It's going to benefit some, it's going to harm others. What does that mean on a larger scale, if that really is what we're seeing and that plays out like that? I think it's a net positive because that means a wider variety and more owners and less consolidation. [00:53:36] Speaker B: Yeah, I think it's a net neutral, but, yeah, it depends what side you're on. If you're on the side, your good buddy owns a little craft beer bar in a certain part of town, and everyone's going to breweries instead of your craft beer bar, then, yeah, it's a net negative for you. [00:54:00] Speaker A: But the craft beer bar, I think we've discussed, it's evolving. I don't think it'll ever go away. [00:54:08] Speaker B: Specifically, but you've got to have a niche audience outside of craft beer. Yes. So, Jeremy, do you have your final order? [00:54:22] Speaker A: There was some swapping around because I was noticing some flavors changing as the beer warmed up. That actually made me second guess. [00:54:33] Speaker B: A. [00:54:33] Speaker A: Lot of where I placed things. So, yes, I now do have my final order. [00:54:40] Speaker B: You doing one final run through. Okay. [00:54:44] Speaker A: While Tyler does that, he's looking very intensely. This is some hardcore drinking right here. He's, like, glaring at his stouts, just daring them to offend him on some personal level. [00:55:06] Speaker B: Tell me the truth. [00:55:11] Speaker A: Watching Tyler think is a full body experience. I can almost see the smoke kind of whispering out his ears. We good? [00:55:19] Speaker B: We good. [00:55:19] Speaker A: Okay. Which direction do you want to approach it from? The favorite or bottom up? [00:55:28] Speaker B: Let's go bottom up. [00:55:29] Speaker A: Okay. What's your bottom? [00:55:31] Speaker B: Advocate? [00:55:32] Speaker A: Same advocate was so fucking. It just fucking lingers. And it's a black ipa without any of the good parts about being a black ipa. Advocate was number four in your lineup. [00:55:50] Speaker B: So fourth from the left? [00:55:52] Speaker A: Yes. [00:55:55] Speaker B: Obsidian, really? [00:55:58] Speaker A: Ouch. [00:56:00] Speaker B: Okay. [00:56:04] Speaker A: What'S your next one? [00:56:06] Speaker B: I have consolidate. [00:56:08] Speaker A: See, that rose to be my favorite. [00:56:10] Speaker B: Really? [00:56:11] Speaker A: Yeah. As I tried, as it warmed up, I began to really like the caramel and the chocolate and the coffee. I think that the harshness I was. [00:56:25] Speaker B: Getting out of it, the finish on it, still just isn't. [00:56:29] Speaker A: Maybe it's because I had advocate. It just completely destroyed my palate. So now the harshness on the back, but I actually came to put consolidate as my number one. [00:56:39] Speaker B: Okay, what do you have as your second to worst? Meat. Really? Okay, where's meat on yours? Third. All right, so what was consolidate? [00:56:53] Speaker A: What was consolidate? Consolidate was the first one. [00:57:00] Speaker B: You Fort George whore. [00:57:03] Speaker A: I'm comfortable with that. [00:57:08] Speaker B: So. And what was your meat was your second to last. Right? [00:57:14] Speaker A: Meat was my second to last. [00:57:16] Speaker B: What was meat? [00:57:18] Speaker A: Meat was the second. Was Darkstar. [00:57:26] Speaker B: Okay, what do you have in your third to last? [00:57:31] Speaker A: Deter? [00:57:32] Speaker B: So did I. [00:57:33] Speaker A: Okay, just to make it detour, was number six. [00:57:39] Speaker B: And Sullivan. [00:57:40] Speaker A: And Sullivan's. [00:57:40] Speaker B: Yep. Okay, second place. [00:57:47] Speaker A: Your second place. My third. [00:57:51] Speaker B: Yeah. Was worm. Worm. [00:57:54] Speaker A: Same worm. Was third on the list. [00:58:00] Speaker B: You don't hate? [00:58:04] Speaker A: Not as much as I thought I would. [00:58:06] Speaker B: And then the Zonker was like, your number one. [00:58:11] Speaker A: My number two, Pierce. [00:58:13] Speaker B: Okay. [00:58:16] Speaker A: The funny thing was worm was my number one. But as I kept on drinking it, I'm like, but doesn't have as much flavor as both consolidate and Pierce. And so anyway, that's your lineup. [00:58:28] Speaker B: I'm taking the picture. So you have the picture, and now you can. [00:58:33] Speaker A: All right. [00:58:35] Speaker B: Pierce, worm. Me, deter. Consolidate. [00:58:45] Speaker A: This has got to be exciting for everybody. This has got to be exciting for the few people listenIng, going, they're just lighting up their beers now. Yes. That's what's happening. Okay, what did we learn from this? [00:58:57] Speaker B: Okay, so let's see how good my guesses were. [00:59:02] Speaker A: Oh, that's right. You were guessing along with us. I was surprised. I had a few assumptions, but I. [00:59:09] Speaker B: Know I at least got one. [00:59:11] Speaker A: Which one did you get, deter? Well, yeah, okay, fair enough. [00:59:15] Speaker B: So I said, worm is dark star. [00:59:18] Speaker A: It was not. [00:59:19] Speaker B: What was Worm again? It was, um. I had Worm as ninkasi. And then when I tried the advocate, I was like, no, that's got to be nkasi, not Darkstar. And so I flopped the two. [00:59:38] Speaker A: I immediately accused advocate of being nankasi. Just that long, impalibly bitter finish. Sorry to shoot. [00:59:46] Speaker B: Sorry, Nkasi. So, Pierce, I said, zonker. Got that right. [00:59:55] Speaker A: I've always enjoyed that beer. And it's their best beer. I'm about to say it's their only beer. They did put out a hazy ipa that I quite like. Hazy pale ale that I quite like. [01:00:08] Speaker B: I like their Jenny Lake Lager, too. [01:00:12] Speaker A: Yeah, that's not bAd. [01:00:14] Speaker B: I said meat was Cavatica. I was incorrect. [01:00:18] Speaker A: You were incorrect. [01:00:20] Speaker B: Got Deter as Sullivan's consolidate. I said was obsidian and advice as or advocate as Otis. I almost had three correct instead of the two. [01:00:38] Speaker A: But almost only counts on horseshoes and hand grenades and nuclear bombs indeed. Tyler, do you have anything else you want to add today? [01:00:47] Speaker B: I do. If you're here in the treasure Valley January 5 or 6th, whatever. That Saturday 6th is our friend Chris's opening at gem State brewing. He's been on this podcast before talking about opening, but his in the long. [01:01:07] Speaker A: Long ago and the way, way back. We had him back our first summer in 2019 episode. I want to say like 20. [01:01:15] Speaker B: Yeah. If you heard during this podcast, a random vibration on the table. It was him sending me these pictures of him drinking his oatmeal stout on his patio out front of the breweRy. [01:01:31] Speaker A: Sweet. That has been a long, long, bloody long time. The summertime special with gem State brewing was August 20 of 2019. That was episode. It doesn't have an episode number. God. Episode twelve. [01:01:50] Speaker B: Damn. [01:01:51] Speaker A: So that was. [01:01:52] Speaker B: He is finally opening in a couple of weeks. Go support him. Go say hi to Chris. Try his beers. Like I said, grand opening party is January 6. [01:02:08] Speaker A: Hi, Chris. Congratulations. Well, that's been. It's all beer for our stout edition. If you'd like to let us know if you work for. [01:02:24] Speaker B: You want to call us. [01:02:25] Speaker A: A couple of assholes. I started giving them a lot of shit and then you kind of jumped in and my number three. [01:02:36] Speaker B: Your number, what was it? It was worm number two. [01:02:42] Speaker A: Yeah, my number three. Our number two. [01:02:45] Speaker B: And I started with it at number two, and I was like. And then I was like, no way. It's tasting better than Dark Star. [01:02:55] Speaker A: Darkstar did not do nearly as well as I thought it would do. [01:02:58] Speaker B: I mean, it was one spot back for me. [01:03:01] Speaker A: See, that was all the way back, just above the obsidian. I mean, to be fair, none of them were, except for the obsidian stout, which was just really bitter. [01:03:13] Speaker B: Also, the obsidian stout, to give a little leeway, is probably the oldest packaged on date. [01:03:22] Speaker A: That's not the problem, though. [01:03:23] Speaker B: No. If anything, it should have helped it. [01:03:27] Speaker A: It wasn't like, oh, how old is that? It's just really. But, yeah, if you work for Dan, costing would like to demand your apology. You can get a hold of us. We put up pictures on Instagram, throw up things on Facebook occasionally when I can be buggered too. And you can find us at it's all beer. You can send us an email saying, you guys are assholes and you should be nicer, and we'll go, yeah, we're sorry. [01:03:59] Speaker B: No, we won't. [01:04:00] Speaker A: You're no Fort George, but not as bad as we make you out to be. And you can send that email to. It's allberetgmail.com. [01:04:09] Speaker B: And we'll see it, like, three to five months later. [01:04:12] Speaker A: I checked it. I checked it this week. [01:04:14] Speaker B: We didn't go to no party in fucking San Francisco to officially kill anchor. [01:04:22] Speaker A: Why would you have? [01:04:24] Speaker B: I would have showed up and been like, anchor needs to die. Anchor needs to die. [01:04:29] Speaker A: I don't think that's what they were going for. And also, they were hoping that we'd bring all of our followers with us. So it'd be you showing up with, like, two, three people. Yeah. One of which is like, I know he does a podcast. I've never actually listened to it. I'm just here for the beer. [01:04:46] Speaker B: And honestly, they'd be like, wow, we reached out to these guys. We should really check. Follower count. Yeah, podcast. And I'd be like, yeah, any dumb ass can start a podcast. I have one. [01:04:58] Speaker A: I was going to say that's what. [01:05:00] Speaker B: I always love when I'm like, people think their opinion matters. Anyone can start a podcast or a YouTube channel. I have a podcast. It's not that hard. [01:05:09] Speaker A: I mean, to be fair, Tyler doesn't do anything. He just shows up. I put a beer in front of him and a microphone, and this is what comes out. There's the technical aspect completely just. [01:05:22] Speaker B: But honestly, it's not like you sit here and edit for hours either. [01:05:27] Speaker A: You have no idea what the fuck I do. [01:05:30] Speaker B: No, because you've admitted to me you're like, I cut out the long pauses. Or like, some of the times when we're like, oh, we need to redo that. You do probably 15 minutes worth of editing, and this is done. [01:05:42] Speaker A: If I do 15 minutes, I feel like I've overdone it. [01:05:44] Speaker B: Yeah, exactly. [01:05:45] Speaker A: You don't know because you weren't there. [01:05:48] Speaker B: But that's the thing. I'm like, anyone can start a podcast. You guys should really check your shit. [01:05:55] Speaker A: And if you want to leave us a review on the fact that any idiot can do this, you can do that on iTunes. [01:06:03] Speaker B: Then why don't you do one and show me how easy it is? [01:06:10] Speaker A: Just one star. Tyler's a dick. [01:06:13] Speaker B: Honestly, that'd be like a five star rating for me. [01:06:17] Speaker A: That's all I was hoping for. [01:06:18] Speaker B: That's print it, frame it, and be like, I'm done. [01:06:22] Speaker A: And that'll be quite enough from us signing off for the year of 2020. [01:06:27] Speaker B: Why the fuck is there a guitar pick in your table? [01:06:29] Speaker A: I play guitar. [01:06:31] Speaker B: Why do you have it shoved in the table? [01:06:33] Speaker A: So I can find it. You son of a bitch just threw it away. Now I have to go digging in my heap to fucking find that pick. Signing off for 2023. Right before I fucking cold cock Tyler right in the head. I'm Jeremy Jones. [01:06:50] Speaker B: I'm Tyler Zimmerman. [01:06:51] Speaker A: I'm going to drink the rest of these stouts. [01:06:53] Speaker B: Have fun.