Episode 68
Data Pints #2: What Do You Do When a Beer Under Performs?
What do you do when the data shows you an underperforming beer but people love it? Bobby, Allison, Gary, and Joel discuss more data points from the brewery in part two of dissecting the data. Topics include more cider options, surprising data points, and 547 Day prep.
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TIMELINE
00:00 Data Pints #2!
01:15 The Challenge of Product Variety
01:33 Difficult Decisions: Killing Beloved Beers
02:24 Moving Beyond Audience Capture
03:27 Are We An IPA House?
04:37 Educating Customers on Beer Styles
06:12 Surprises and Disappointments in Sales
13:35 The Popularity of El Guapo
19:42 Planning for 547 Day 2025
22:16 Join the Patreon! Support us!
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CREDITS
Hosts:
Joel Hermansan
Music by Sarah Lynn Huss
Recorded & Produced by David Kalsow
Brought to you by McFleshman's Brewing Co
Transcript
Hello everyone, and welcome to another episode of Respecting the Beer.
Speaker:I'm producer David, and this week we are continuing to dissect the data from the brewery.
Speaker:Enjoy.
Speaker:Yes.
Speaker:Because, mm-hmm.
Speaker:I don't like your cherry cider.
Speaker:You!
Speaker:Okay, hang on.
Speaker:But you are, but you are, a purist.
Speaker:You're like me, I You drink the dry cider the way I like you.
Speaker:Yes, yes.
Speaker:The way God intended.
Speaker:Yes.
Speaker:But however,
Speaker:people like what they like and those that, well, one, we have a huge number of folks that are gluten intolerant.
Speaker:Like they can't, gluten is a thing that they cannot have.
Speaker:and so the cherry.
Speaker:Just the ciders and the seltzers in general, give them an opportunity to come enjoy the space that is a brewery, and yet not necessarily have the wine, which is the higher alcohol.
Speaker:so yay for the ciders.
Speaker:But,
Speaker:it's also pretty damn good.
Speaker:It's not back sweetened with sugar.
Speaker:It's added, well, it's back sweetened with Cherry,
Speaker:Marci Cherry from Door County,
Speaker:which is very different than just, you know,
Speaker:Dumping sugar in.
Speaker:Yeah.
Speaker:Bags of, you know... sugary and sugar,
Speaker:but I'm with Gary.
Speaker:I think we need two cider lines.
Speaker:I think we need ones that are aged in wine barrels and are dried out.
Speaker:But this is the problem with where we are now.
Speaker:There's so many different products that we make and people want.
Speaker:So can I then shift this, but just to
Speaker:review the data, 5 47 was one.
Speaker:Whatever.
Speaker:Joel,
Speaker:so can I just go back?
Speaker:So one of the things I think that people would find interesting is how, Bobby, I'm gonna look at you, make eye contact with me, man.
Speaker:We have to kill our darlings sometimes.
Speaker:Yeah.
Speaker:And so we look at these data.
Speaker:Yeah.
Speaker:And there is one of my favorite beers.
Speaker:I love it.
Speaker:There's a lot of them down there.
Speaker:So much.
Speaker:I think you even know which one I'm talking about for the last two years or, and actually we haven't made it this year and we probably won't make it because it was one of the last numbers.
Speaker:And it's like, okay, as business owners, we have to decide, even though we love the beer, we have to kill it.
Speaker:Are you talking about square mile?
Speaker:I am talking about square mile.
Speaker:Square mile,
Speaker:yeah.
Speaker:Yep.
Speaker:You'll notice square mile's.
Speaker:Not on this list.
Speaker:Well,
Speaker:it hasn't been, I've ever seen that sale.
Speaker:It's a lighter, it's meant for sale for, it's not.
Speaker:It's not part of the data.
Speaker:St. Set
Speaker:stout.
Speaker:It's a lighter oatmeal stout.
Speaker:Yep.
Speaker:It's a list Stout.
Speaker:So let me, the premise still stands.
Speaker:Okay.
Speaker:A Chad Van Lanin favorite too
Speaker:in YouTube creators.
Speaker:And not just that in media, there's a thing known as audience capture, meaning someone will do a video on YouTube.
Speaker:They do a bunch of videos and then all of a sudden they do one that gets real popular, gets a lot of views, and so they're like, oh, I gotta do another video on that subject.
Speaker:And that gets popular.
Speaker:And the next thing you know, that's all they're doing is the subject that got popular.
Speaker:Mm.
Speaker:So I knew a guy, he had a a, a YouTube channel.
Speaker:He had a podcast and he did an episode on Scientology.
Speaker:Oh gosh.
Speaker:And then the next thing you know, that's all he's talking about.
Speaker:Is like, he wasn't a Scientologist.
Speaker:It was, but that's all he his show became.
Speaker:Mm-hmm.
Speaker:And after a while he's like, well, this is not what I got into it for.
Speaker:Mm-hmm.
Speaker:And if you just look at the data mm-hmm.
Speaker:On the one hand it makes sense.
Speaker:You want to produce that, what's selling the best.
Speaker:But on the other hand.
Speaker:If you're just doing that, doesn't it kind of lose?
Speaker:So
Speaker:some of the, the absolutely the reason for this place being, yes.
Speaker:Can I extrapolate from that?
Speaker:So we've got in the top 1, 2, 3, 4, 5, we've got IPAs got four IPAs out of five.
Speaker:So one of the things that we really struggled with when we first opened was we are a. English Ale and German lagger brewery.
Speaker:None of that is a West Coast IBA for one.
Speaker:and yet
Speaker:one of the first beers that we conceptualized was 5 47
Speaker:Fair.
Speaker:But that, that's, that's beyond the point.
Speaker:Mm-hmm.
Speaker:But when we first opened the, the data on the casks, can you remind me how much the percentage of the casks we sold?
Speaker:It was like
Speaker:year one?
Speaker:Yeah.
Speaker:it was like five or 10%.
Speaker:Yeah.
Speaker:So, and,
Speaker:and it grew to like 25 or 30 10% of our
Speaker:beer.
Speaker:Yeah.
Speaker:Was the cast condition nails now,
Speaker:because that wasn't just a new flavor, that was a new delivery.
Speaker:No, we had to
Speaker:teach Yeah.
Speaker:In addition to sell what cast condition were.
Speaker:Mm-hmm.
Speaker:Now, ca the first cast condition I'm looking at on the data.
Speaker:Whitehorse Porter.
Speaker:Hell yeah.
Speaker:Whitehorse Porter.
Speaker:Good for you.
Speaker:Oh, and Total Eclipse.
Speaker:That's a Luke or Faucet.
Speaker:so number 12.
Speaker:And so there's, there's also like this kind of education that has to go along with teaching what these beers are, because so many folks just didn't know what cast condition beers were, and they were just gonna go to old trustee, which is the IPA Bobby.
Speaker:Take over for a second.
Speaker:So we have a, we have a daughter that has stepped in.
Speaker:Yeah, she's wanting me to fix the iPhone issue that she's listening to.
Speaker:That's what running a company is, by the way.
Speaker:So one of the best
Speaker:parts about the job though, just for me being down there, is to be able to explain to people, and Gary heard it probably five times on on Saturday and Wednesday, is to explain the delivery systems that we have.
Speaker:Oh, we have Cask, we have Nitro, we have CO2 delivered.
Speaker:Most people have no clue what that is.
Speaker:We faucet and just starting that conversation.
Speaker:No, we
Speaker:are at Taphouse.
Speaker:I mean, you can, even just today in my, general Chemistry two Lawrence Chemistry course, we were talking about the difference between nitrogenated versus CO2 based.
Speaker:Well liquids, but Henry's law, like how you can get different Oh, oh, you love Henry's law?
Speaker:I love Henry's law.
Speaker:Oh my God.
Speaker:Henry's law.
Speaker:But it.
Speaker:It really makes a difference.
Speaker:It gives you a variety of different experiences in your beers.
Speaker:If you have nitrogen, you have CO2, do you have the Luke or faucet, which you can do crazy.
Speaker:And that's where the performance
Speaker:of the, the beer tender comes in.
Speaker:And we have a really good group
Speaker:of beer tenders.
Speaker:Yeah.
Speaker:Yeah.
Speaker:I mean, Joel's not bad either.
Speaker:Generally speaking,
Speaker:what, what from the data in your sales.
Speaker:What was the biggest surprise and the biggest disappointment?
Speaker:That's a good question.
Speaker:Well, I mean, we're looking at it just a few weeks.
Speaker:A couple weeks in this, oh, I'm not one in this particular data set.
Speaker:One of the biggest
Speaker:disappointments or a surprise and disappointment.
Speaker:At the same time.
Speaker:We spend a lot of time with our triple Deba array, and this is a recent
Speaker:development.
Speaker:Oh, if we're looking at data, I already know your answer and what that.
Speaker:12. What do you mean 12?
Speaker:12 is the answer to your question.
Speaker:12. The alcohol content.
Speaker:Yeah.
Speaker:Oh, it's a great beer.
Speaker:I honestly think it's a great beer, but it intimidates people.
Speaker:It intimidates people.
Speaker:That number intimidates people.
Speaker:So we're not, we're not in 2002 anymore.
Speaker:Right.
Speaker:When people drink all that.
Speaker:Yeah.
Speaker:And it, it is, it is hard to sell.
Speaker:And yet we spend so much time making it that we're, and it's
Speaker:a wonderful product.
Speaker:It's a great product, but we Yeah, it's one of the best beers you make.
Speaker:Yes, it really is.
Speaker:It's in the top five.
Speaker:We have found that if we have it on tap, it doesn't sell at all.
Speaker:So we've actually, from the data, from the tap room, we've decided that we're probably gonna have it less and less on tap.
Speaker:More for bottles.
Speaker:More in bottle only to be open in the tap room.
Speaker:Yep, yep.
Speaker:Because it just does, that's smart.
Speaker:When it's there, it doesn't sell.
Speaker:And that's what the data show, but also from just the, the experiences.
Speaker:Yeah.
Speaker:That's why I encourage people not to focus on those numbers.
Speaker:Right.
Speaker:It's the way I, I feel about IBUs too.
Speaker:People saw that I put 80 IBUs on 5 47.
Speaker:They'd never order it.
Speaker:You have to take it in the context of the, of the beer, right?
Speaker:You have to drink it.
Speaker:If I put 80 IB in State Street light lager, it would melt your tongue out of your head.
Speaker:Right?
Speaker:So that's a, it takes, you have to take it into, and invariably,
Speaker:I, I think the.
Speaker:Percentage of people, and this, I don't have any hard data for this, but the percentage of people that order a triple Debauch right, and come back.
Speaker:Mm. To me and say, this was spectacular.
Speaker:Well, it's, it's as high as almost any beer except 5 47.
Speaker:So
Speaker:one of the, I'm I'm looking at data from, I've got 20, 24, October the month, November the month, and December the month and November is one of our.
Speaker:Best months of the year.
Speaker:And the reason for that is because in November you've got all the family coming into town of thank everyone wants to show it off.
Speaker:Yep, yep.
Speaker:And we become a place that either you need to show off, show it off as soon as family get into town, or family's been in town too long and we're like, we're gonna go to the brewery and just kind of
Speaker:anywhere that has beer, which there are a couple of places on College Avenue.
Speaker:And so flights outnumber every single beer by like a lot.
Speaker:Yeah.
Speaker:Just for November.
Speaker:But it's way, way down.
Speaker:All the other months.
Speaker:And so there's just,
Speaker:but I did wanna address though, Gary, Gary's comment about, you know, making a thing that's successful and then repeating it, doing it again, again, and diluting your brand in the process.
Speaker:Mm. And I. I don't think we're diluting our brand by making West Coast styles even though that's not how we led out of the gate here.
Speaker:It's these are beers that, that I love.
Speaker:I mean, I, my favorite beers in the world are made in San Francisco.
Speaker:They're also made in Germany and England as, as juxtaposed as that is.
Speaker:But to, to see that we have three West Coast styles of our top five is not just.
Speaker:For me humbling.
Speaker:But it also is a business for me.
Speaker:It, it's a business advantage.
Speaker:I don't think that there's, a lot of breweries that are doing West Coast IPAs in Wisconsin and we have 5 47, which are double.
Speaker:We have our rye IPA, which is number two at this month anyway.
Speaker:Number four is our single West coast.
Speaker:I, I don't think we're selling out, but I am very aware of that.
Speaker:We can make four different.
Speaker:I don't think that the west coast IPA is, is the selling now it's the next thing you know.
Speaker:You got 10 seltzers.
Speaker:I was just about to say that.
Speaker:I the seltzer.
Speaker:Yeah, we could do that too.
Speaker:Yeah.
Speaker:But we don't want to do that.
Speaker:And we want to, we wanna disappoint people that are looking for seven flavored seltzers.
Speaker:We, we could do that, but, but we're not going to do that.
Speaker:We'll offer one at a time.
Speaker:And if we end up with three or four West Coast.
Speaker:Without compromising our core English products and our German products, I think we're solid.
Speaker:I had drilled in eight more, tap lines last year just so we could support some of these other styles without interfering with our core.
Speaker:But I'm with you.
Speaker:We have sort of three legs to the chair.
Speaker:We have this German and English, and then the west coast thing, and then on the sour side of things.
Speaker:We collaborate with our neighbors next door, the Appleton Beer factory, and so we have four legs to the to the chair.
Speaker:We do a lot of crazy stuff here,
Speaker:but I will also say a lot of my favorite drinks are never available.
Speaker:We're sorry, Gary
Speaker:Bina.
Speaker:Enough?
Speaker:dApps.
Speaker:Oh, Bina.
Speaker:Ever there?
Speaker:Never enough.
Speaker:Tap a straight 10 paces.
Speaker:Sour.
Speaker:Yeah.
Speaker:With nothing in it.
Speaker:Yeah.
Speaker:Hardly ever available.
Speaker:Yeah.
Speaker:It's business.
Speaker:My friend Goa, I'm sorry.
Speaker:Hardly ever available.
Speaker:There's
Speaker:a ton of Goa in the cooler right now.
Speaker:You're It's gonna be coming.
Speaker:Is it Fe Beer?
Speaker:Yeah.
Speaker:Fest Beer.
Speaker:We just had a conversation
Speaker:about beer.
Speaker:Another Chad Van Lennon moment right now.
Speaker:Fest Beer.
Speaker:I've become a huge fan of The Fest Beer.
Speaker:I, and I don't like laggers.
Speaker:I love ales, but The Fest Beer has The Fest
Speaker:Beer is a beer that's, it's weird.
Speaker:Born between Helles Lagger and my Bach.
Speaker:I didn't, I didn't look for.
Speaker:I didn't, I didn't, I didn't look for like, okay, how do we just create whatever they do in in Munich?
Speaker:And that's what came of it.
Speaker:And it's become this legend that now is starting to take away our October Fest sales.
Speaker:I drink Fest beer now first when I go home.
Speaker:Mm-hmm.
Speaker:So good.
Speaker:So you have fest beer at your home, but not here.
Speaker:We're
Speaker:going
Speaker:over there next.
Speaker:You're just keeping the good stuff.
Speaker:That's fair.
Speaker:Yes.
Speaker:All right, we'll get on that.
Speaker:We gotta brew a lot of fest.
Speaker:Well, they have, well they probably have a
Speaker:luker faucet there that I wish We don't have a luker FCE right now.
Speaker:We get all the short fills, you know the cans that are Yeah.
Speaker:We got the, the canning wine, the drinking, and our has question all, all is, this is the, how do you say it?
Speaker:This is the, the perks of only brewery.
Speaker:The
Speaker:perks
Speaker:get all the shittiest product that you make the oldest and, and least filled cans,
Speaker:but you don't really make any shitty
Speaker:products.
Speaker:Well, I should say, but when you, when you half fill a can, it gets a little flat.
Speaker:It's not, you know what I mean?
Speaker:It's not at its best and it, it
Speaker:doesn't have a label most of the time.
Speaker:Yeah.
Speaker:And so I'm like, it's like, what is it?
Speaker:oh, what do we call it?
Speaker:Beer roulette.
Speaker:And so Oh,
Speaker:before we labeled the cans individually.
Speaker:Yeah.
Speaker:And so with a laser, if you don't have the sharpie
Speaker:on the Sure Fills Yeah.
Speaker:Yeah.
Speaker:That I'm grabbing from the refrigerator and it's like.
Speaker:Could be a 5, 4, 7 ul.
Speaker:It could be a tall mess, could be an MSB.
Speaker:Hope so, but either way, you have
Speaker:to drink it.
Speaker:Yeah.
Speaker:5, 4, 7 doesn't end up in there.
Speaker:The demand is too great.
Speaker:It's true.
Speaker:Alex takes all those home.
Speaker:Yeah, that's true.
Speaker:He does it.
Speaker:Yeah.
Speaker:We never get the 5, 4, 7 short fills.
Speaker:Yeah.
Speaker:Like Matt said to me the other day, Hey, do you want any of these shorts?
Speaker:And I said, are there any 5 47?
Speaker:He goes, no.
Speaker:Okay.
Speaker:Well then no, I'm, I'm good.
Speaker:Is there anything that's gained in popularity over time?
Speaker:5 47, I mean to.
Speaker:Well that one too, but 5 47 is, is is a long arc.
Speaker:Well, that's a, I mean, we have a demand coordinator behind that.
Speaker:Well,
Speaker:yeah, even before that it was popular.
Speaker:El Guo,
Speaker:I would say El
Speaker:Guapo has, oh, yeah.
Speaker:El Guo has surged.
Speaker:Mm-hmm.
Speaker:Yeah.
Speaker:Has surged.
Speaker:I'm looking at numbers right now.
Speaker:That's our Mexican
Speaker:locker.
Speaker:Let me give you, let me give you some perspective that also
Speaker:has a backing by Air Wisconsin, who's amazing that
Speaker:that beer is a beer we sold at the Brewer Stadium last year.
Speaker:Where the Milwaukee Brewers play, which, who sponsors that stadium now?
Speaker:Who's American Family?
Speaker:Okay.
Speaker:American Family Now Insurance.
Speaker:We sold, it's in the
Speaker:craft
Speaker:beer mezzanine.
Speaker:So Elk guapo, if you don't know Elk Guapo.
Speaker:We partnered with Air Wisconsin.
Speaker:The CEO or owner all in one is a fan of ours, and we made this beer.
Speaker:Based on this Mexican plane that they absolutely love.
Speaker:It's called a WaPo called WaPo.
Speaker:Shout out to Rob.
Speaker:Right?
Speaker:Shout out to Rob.
Speaker:Also a big tall mass fan.
Speaker:Huge tall mass
Speaker:fan.
Speaker:But again, it, you know what a
Speaker:developing 5 47 fan is he?
Speaker:There we go.
Speaker:Yeah.
Speaker:No, he is not, but I'm gonna get him.
Speaker:Oh.
Speaker:Anyway.
Speaker:But I wanna say, I can't remember the call numbers exactly of the, they love this plane.
Speaker:It's this very specific plane that their pilots love to fly and all that.
Speaker:But El Guapo has been kind of embraced by the Milwaukee brewers
Speaker:also.
Speaker:So we are running, so we're we're also selling it this year there.
Speaker:Yeah.
Speaker:And we're selling it three times as fast.
Speaker:Yep.
Speaker:So we're planning to brew a triple batch of it in a couple days, just to keep up with that.
Speaker:So that's one that's, that's that's really Saturday.
Speaker:Yeah.
Speaker:Numbers.
Speaker:I'll tell you what, you could have just turned the tap on Saturday.
Speaker:I just could have kept filling it Yeah.
Speaker:And handing it out.
Speaker:Yeah.
Speaker:And it was,
Speaker:people love, I mean, as soon as the weather changes, as soon as we hit.
Speaker:It's not winter.
Speaker:It's got a hint
Speaker:of lime to it.
Speaker:I I, it's one of the few beers I say.
Speaker:It would be actually good to put a, a wedge of lime into.
Speaker:We've discussed this.
Speaker:Yeah, I think, I think it's a good idea.
Speaker:Joel is against it.
Speaker:Yeah.
Speaker:I think it works, Ben, for he ate anything different.
Speaker:Yeah.
Speaker:Tap manager
Speaker:loves the idea of leaning into the, adding the fruits and the such to the I'm a
Speaker:traditionalist.
Speaker:Yep.
Speaker:And is not boat.
Speaker:And this is how you traditionally have a
Speaker:beer like this in Mexico.
Speaker:Hold
Speaker:up.
Speaker:Red Heke boat doesn't say anything about serving the beer, does it?
Speaker:It doesn't, it's about brewing.
Speaker:It doesn't.
Speaker:No, it doesn't.
Speaker:They put, put like 50% grapefruit soda into a pilsner and then they have a Rattler, for example,
Speaker:Ben downstairs frequently bastardizes 5 47 by mixing
Speaker:it with everything, especially
Speaker:when you're near, I heard
Speaker:he was mixing it with Whitehorse Porter.
Speaker:No.
Speaker:Oh, wow.
Speaker:Bobby did that when he made the, what?
Speaker:The white horse?
Speaker:5 47. Oh, no, no, no, no, no.
Speaker:That wasn't, that was an actual No, that was a dryer.
Speaker:No, no, no.
Speaker:That was an actual beer that he made added, but that was unbelievable.
Speaker:That's a hot take, guys.
Speaker:That's actually one
Speaker:of our, our new beer.
Speaker:I'm not talking about like, just run the taps in like half a half.
Speaker:That was a, you
Speaker:should, you should never mix.
Speaker:No,
Speaker:no, no.
Speaker:There was a, an El Guapo you made that was on tap.
Speaker:A couple weeks ago.
Speaker:That was really good.
Speaker:And you could taste the lime in it more than any.
Speaker:Was
Speaker:it the li on?
Speaker:Yeah.
Speaker:We actually put lime in that.
Speaker:Yeah.
Speaker:And like I was, I was telling everyone, you gotta try this.
Speaker:Yeah.
Speaker:And everyone's like, yeah, this is great.
Speaker:I haven't seen it since.
Speaker:Well, and that's, I think that call it was sold
Speaker:out in like
Speaker:an hour.
Speaker:I think that's why
Speaker:we should, should, should get the lime wedges there.
Speaker:You could just make it on the fly a lot for the wind.
Speaker:It is, it
Speaker:is a solid, excellent, just base beer.
Speaker:Mm-hmm.
Speaker:It's just such a good beer.
Speaker:That's to have two or three of 'em.
Speaker:Yep.
Speaker:It's kind of like 5, 4, 7.
Speaker:Oh my
Speaker:God.
Speaker:Other surprises?
Speaker:Um hmm.
Speaker:Good or bad?
Speaker:Good or bad?
Speaker:What happens on Wednesday?
Speaker:Oh, we, we've done that show, right?
Speaker:We, we have so many graphs.
Speaker:One of the graphs, we, we look at sales, we can break down sales per day.
Speaker:So we look at Mondays, Tuesdays, Wednesdays, whatever.
Speaker:All days of the week, and all of a sudden, a couple years back, we had this really weird spike on Wednesdays and we were like, what the hell's going on on Wednesdays?
Speaker:And then we realized that, and we also do a time average, and so it's weather versus climate.
Speaker:You can't necessarily look at Wednesday like.
Speaker:Yeah, last week you have to look at an average that kinda cancels out the weather of Wisconsin.
Speaker:And so we take, what is it, five week or six week average?
Speaker:We have
Speaker:two.
Speaker:We we do, they're called box car averages.
Speaker:Yeah.
Speaker:Five weeks and 10 weeks.
Speaker:Yeah.
Speaker:And so we look at these averages that kind of just like, okay.
Speaker:So it kinda gives us a better sense of like just.
Speaker:General Wednesday or general Thursday, and all of a sudden we had this huge spike on Wednesdays.
Speaker:We're like, what the hell happened?
Speaker:And then we realized that's when we hired Joel.
Speaker:It is a cult.
Speaker:We call it the Joel Magic.
Speaker:Anyone that
Speaker:listens to this show is probably expecting swag.
Speaker:Now granted, that's been a couple years to show up on Patreon.
Speaker:It's
Speaker:leveled off since then, you know?
Speaker:Work your game, man.
Speaker:Oh,
Speaker:throwing it down.
Speaker:Wow.
Speaker:I'm just saying.
Speaker:And you break down this data on Sunday morning at pancakes, is that
Speaker:Yes, we do.
Speaker:So every,
Speaker:our 6-year-old is already rolling her eyes, Joel is to 5 47.
Speaker:What?
Speaker:Jim Jones was to Kool-Aid.
Speaker:Ooh.
Speaker:So everybody make your patronage.
Speaker:Wow.
Speaker:So.
Speaker:What is it?
Speaker:So many people have asked, you know, it's like, oh, it's must be so much fun though in a brewery.
Speaker:This is amazing.
Speaker:I was like, okay, really what it is.
Speaker:Sunday, you do
Speaker:have fun though.
Speaker:We
Speaker:have fun, but Sunday mornings is an example of every, every Sunday morning we have a family tradition.
Speaker:We go out to a diner.
Speaker:We have some sort of, you know.
Speaker:Amazingly yummy breakfast from any of the number of wonderful diners around town.
Speaker:Mateo's is one that we go to all the time.
Speaker:Love that place up in Wco, oncon, Wisconsin Avenue.
Speaker:And, do
Speaker:we, do we have, sponsors
Speaker:now?
Speaker:We don't, but we should.
Speaker:Anyway, but the kicker is, is that.
Speaker:Bobby and I have these graphs that we look at and our poor kid is like coloring on the the kids' menu as we are debating all the different beers, the numbers, the graphs, the all these things, and we spend two hours doing this over coffee and breakfast.
Speaker:Like that's what it's like to own a brewery.
Speaker:It's really looking at these numbers.
Speaker:As much as we like to drink beer, it's really kind of a numbers game.
Speaker:It's weird.
Speaker:Well, by the time this airs, we'll be talking about our birthday.
Speaker:It'll be around the time of our birthday.
Speaker:True.
Speaker:Or five forty seven day, which are June 21, 0
Speaker:5, 47 day is gonna be a hum
Speaker:day.
Speaker:Yeah.
Speaker:And this year we're gonna hold that June 28th for scheduling reasons.
Speaker:So our birthday's week before hopefully.
Speaker:Hopefully, we've advertised this well enough that you should be here for either one of those dates.
Speaker:Jason
Speaker:Carroll, you better be here.
Speaker:Yeah, 5 47 day's gonna be great.
Speaker:We're gonna do, tornado auto obviously, and 5 47, but the triple IPA will come out and we'll have a non-alcoholic IPA that's inspired by 5 47 and then 5 47 seltzer, which Joel is frustrated.
Speaker:It's never around.
Speaker:That's our, I mean, it's a, it's a sparkling water with the same minerals.
Speaker:That we put into 5 47.
Speaker:That's just
Speaker:using the 5 47 brand on everything now.
Speaker:I
Speaker:mean, at this point, 5 4, 7 water, that's where we 5 4 7 vitamins, 5 4
Speaker:7. You know, sports, it's like
Speaker:space balls.
Speaker:All I saw was space balls where they start stop to sell all the merchandise.
Speaker:But yeah, that'll be coming up June 28th.
Speaker:That's, that's gonna be a great day.
Speaker:There's rumors of a dunk tank.
Speaker:there's rumors of a free and someone's sitting on it.
Speaker:There's rumors of a free throw contest being governed by Eric Eastman.
Speaker:There you go.
Speaker:where you at?
Speaker:Is the dunk tank gonna be the, the open fermenter full of 5%?
Speaker:I help, I was kidding.
Speaker:Earlier.
Speaker:No, no,
Speaker:no, no.
Speaker:I guess I'm gonna be sitting around, maybe there's
Speaker:5, 4, 7 mineral water that we're talking
Speaker:about there.
Speaker:Who knows what yeast you would get?
Speaker:Oh, from the yeast
Speaker:man?
Speaker:I don't know that we're promoting as much as we're no dissuading.
Speaker:If I sit on the dunk tank, it is going to be water.
Speaker:Underneath.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Which I'll be holding a 5 47.
Speaker:But to, to throw, you have to have had three of them.
Speaker:Right?
Speaker:So I am
Speaker:going to be as dry as the Sahara Desert that day.
Speaker:'cause unless RJs there, if you have two or 3, 5 40 sevens, frankly I won't
Speaker:counter that by throwing a knuckle ball.
Speaker:Oh oh.
Speaker:Which would probably just go straight then.
Speaker:Nice.
Speaker:Right.
Speaker:But then
Speaker:it would hit the lever 'cause your knuckle ball would be slower and it would just hit the lever and just go straight down.
Speaker:So I volunteered.
Speaker:I'm gonna, I'm gonna do it.
Speaker:I'll sit on the, on the darn thing, whatever.
Speaker:There it is.
Speaker:Get, I'll get a good tan, whatever.
Speaker:So anyone that knows this podcast and that voice.
Speaker:They have a chance to dunk this guy.
Speaker:Yeah.
Speaker:If you wanna come and dunk me, let's
Speaker:do it.
Speaker:Go team.
Speaker:I will spend so much money
Speaker:gonna be dry as a bone.
Speaker:He's gonna
Speaker:hand it to someone else that can throw and
Speaker:he's gonna go to the Timber app.
Speaker:It's called the Law of Lunch Numbers
Speaker:Nights.
Speaker:Alright, well that's gonna wrap up this episode of Respecting the Beer.
Speaker:The producer of Respecting the Beer is David Kelso.
Speaker:Without David, this show would be at the bottom of the list of all the podcasts and all the beers.
Speaker:Make sure to subscribe to the show in your favorite podcast, Blair, so you'll never miss an episode.
Speaker:And feel free to join the Facebook group and the Patreon group to hear all the things that get edited out of what you hear links to.
Speaker:Both of these are in the show notes, and until next time, please remember to respect the beer.
