Episode 49
Disaster Stories at Appleton Beer Factory w/ Ben Fogle
"We forgot to put pressure release valves on the vat..." Ben Fogle of Appleton Beer Factory regals us with stories of mistakes made and lessons learned when it came to opening the brewery.
Visit Appleton Beer Factory: https://www.appletonbeerfactory.com/
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TIMELINE
00:00 Welcoming back Ben Fogle
00:18 Learning from Brewing Disasters and Failures
01:40 The Leaking Fermentor Incident
07:28 Put Valves On Your Pressurized Vats
10:51 Contamination and Recalls
15:44 Creative Solutions to Brewing Problems
16:05 Juicy McJuice Face? Haz-a-tron?
21:31 Wrapping Up
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CREDITS
Hosts:
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:My name is Gary Arndt, and with me again are the usual suspects.
Speaker:We have the Okie, whose relatives left Oklahoma.
Speaker:Most of them went to California, but one of them came up here to Wisconsin.
Speaker:Mr. Bobby Fleshman.
Speaker:And of course, the professor, Allison McCoy, P. H. D. And back for the returning champion to the show, Ben Fogel from the Appleton Beer Factory we've talked a lot in previous episodes about things that have gone bad, mistakes that were made.
Speaker:Good content.
Speaker:And yeah, I mean, we could talk about things that went well, but let's face it, people want to hear about the disasters.
Speaker:And brewing has an opportunity for A lot of them could be a batch gone bad.
Speaker:It could be a mechanical failure.
Speaker:So what are some in the, in the, in the, the experience you've had brewing now, it's been a decade, more than that.
Speaker:What are some of the biggest failures that you've had as a brewer?
Speaker:Yeah, you definitely remember mostly the failures and not so much the successes I feel like.
Speaker:I don't know if you would feel the same.
Speaker:Yeah.
Speaker:It's kind of the opposite of golf.
Speaker:Like I only remember actually shooting a good shot in golf.
Speaker:For us over at ABF there's in brewing in general, there's so many systems that all come together that make, hopefully make a good final product.
Speaker:There's a lot of opportunities for failure.
Speaker:I was just reminiscing a couple, I mean, let's do one between, between the two of us.
Speaker:So it was last year, right?
Speaker:The last summer?
Speaker:Yeah.
Speaker:I'm looking through pictures and I can't find them.
Speaker:It was actually it was the beer.
Speaker:I brewed the beer.
Speaker:It was basically our anniversary beer, if you will.
Speaker:It was, I brewed it on the same day as we brewed.
Speaker:Our first beer at ABF in twenty
Speaker:Thirteen?
Speaker:Or was it?
Speaker:Oh man, anyway.
Speaker:On my birthday, which just happens to be on my birthday.
Speaker:Oh, when is your birthday?
Speaker:August 24th.
Speaker:Oh, okay, I'm in June.
Speaker:That is my birthday.
Speaker:Is it really?
Speaker:Yes.
Speaker:That's so funny.
Speaker:Aw.
Speaker:Cue the dating bird sound.
Speaker:There was a 1 in 365 chance of that happening.
Speaker:The White House burned down on that day.
Speaker:And Mount Vesuvius erupted and destroyed Pompeii.
Speaker:So it's a, it's a great day.
Speaker:Yeah.
Speaker:You got to have tomorrow and
Speaker:every, everything everywhere daily will be a whole thing on that date.
Speaker:That'd be good.
Speaker:Yeah.
Speaker:so we get a call
Speaker:and was born.
Speaker:So I actually, okay, no, no, no, no, no, no.
Speaker:I brooded.
Speaker:Oh, I see it now.
Speaker:Okay.
Speaker:it didn't happen.
Speaker:It didn't, this didn't happen until it was under pressure.
Speaker:Yeah.
Speaker:So, yeah.
Speaker:So not too much later, but anyway, I'm, I'm in the brewery that In September 5th, . And I just happened to walk past this fermentor of light lager that I had brewed on the 24th of, of August.
Speaker:And a little stream of beer is just money.
Speaker:I mean, beer Yeah.
Speaker:Is just running down like not, it's, it's more than a drip.
Speaker:It's definitely a stream.
Speaker:It's not a gusher.
Speaker:But I'm like, what's going on here?
Speaker:How is this even?
Speaker:And it was only on when it.
Speaker:It didn't leak up until then, which is crazy.
Speaker:It only started leaking when pressure.
Speaker:And I, I think that day I had capped it.
Speaker:So now I was generating pressure.
Speaker:And lagers need to sit a while.
Speaker:So that, that leak means money.
Speaker:It means volume.
Speaker:It was significant.
Speaker:It was significant.
Speaker:So I obviously the first, I do the first things, try to tighten the door.
Speaker:I'm like, okay, well apparently it just needs to be tightened more.
Speaker:No, that actually made it worse.
Speaker:So then it's like, Oh crap.
Speaker:This is really bad.
Speaker:Put more pressure on it.
Speaker:Try to, nope, that made it worse too.
Speaker:So now I'm freaking out.
Speaker:I don't have anywhere to go.
Speaker:I just happen to not have anywhere to go with it in my brewery.
Speaker:Like, literally, I could have kegged some beers off and done a whole bunch of other stuff probably to make some room for it.
Speaker:But I texted Bobby quick.
Speaker:Hey, do you have any open tanks over there?
Speaker:And we did and we didn't
Speaker:yeah, we were we were planning to to clear a tank and we we did get it We just advanced it to make it happen We just kegged it off and then I think we did a quick sanitation on the tank.
Speaker:Yeah, it happened to be a logger Yeah, it might have been a filter one even I can't recall but yeah, so yeah one.
Speaker:What was the problem?
Speaker:Okay in the end, I think just the seal on the seal ended.
Speaker:It was original seal.
Speaker:It ended up failing.
Speaker:And
Speaker:man, we could talk about technical
Speaker:and I've got the video of it, which doesn't help for a podcast, but Gary, what, what does that look like?
Speaker:It looks like it's.
Speaker:Like peeing down someone's leg.
Speaker:It's about that rate.
Speaker:Yeah.
Speaker:Pretty good rate.
Speaker:but then I've got the picture of the, we've got the hose going across the alleyway.
Speaker:That was going to be my next question.
Speaker:How did you get the beer from that tank?
Speaker:Too
Speaker:bad we didn't have a pipe bridge.
Speaker:Yeah, that would have been, well, that would have had its own.
Speaker:But anyway, we, we have we have two 50 foot, yeah.
Speaker:Hoses that we've had for a couple years now for moving beer back and forth As we've talked about with ten paces and such in the in the past and we quick sanitize those strong across the alley and moved the the beer over to your tank.
Speaker:The forklift is parked in the middle so it keeps people from driving over the pipes, or the the hoses.
Speaker:Which it has been driven over once, which is really disappointing.
Speaker:But also, So your fermenters are smaller than mine.
Speaker:So we diverted a few barrels to our pilot fermenters or smaller fermenters.
Speaker:And we just did a new beer on the fly.
Speaker:We're just, there's such a thing as, what Italian Pilsner, I forget what we call it, West Coast Pilsner.
Speaker:And so it's kind of a lager base.
Speaker:It may not be exactly how you would build it from the ground up, but it's what we did.
Speaker:Yeah.
Speaker:So if we're going to divert it, let's do something else with it.
Speaker:So I made up a beer in, In like 10 minutes we made up another beer.
Speaker:So it was, it, it worked out.
Speaker:I was super grateful.
Speaker:We saved most of the beer.
Speaker:I think we lost a barrel in the end.
Speaker:It was all said and done.
Speaker:but yeah, otherwise I made a social post out of it.
Speaker:I have a picture of Ben kissing Bobby on the cheek.
Speaker:Oh, and it's in our tank.
Speaker:It was in Manuel.
Speaker:Looks like if that's the right tank.
Speaker:Yeah.
Speaker:Yeah So Manuel is one of the characters of our tank characters from faulty towers, and he's looking down on us with very
Speaker:Manuel type is it right to pour out a beer for lost beer?
Speaker:Yeah,
Speaker:that's a great question we that's our disastrous to me yeah, we dump beers and that's like I
Speaker:think this was the the point We had nowhere to go with that.
Speaker:Oh, the barrel.
Speaker:That's
Speaker:the barrel.
Speaker:Yeah, there it went.
Speaker:Anyone's keeping score, that's what, how many?
Speaker:250 pints or so.
Speaker:That's so sad.
Speaker:We had nowhere else to put it.
Speaker:Well, it's, we saved a lot of it.
Speaker:So that was, that was awesome.
Speaker:Mm
Speaker:hmm.
Speaker:And then I bought on all new gaskets for the fermenters after that.
Speaker:It's insidious.
Speaker:Seals are insidious that when they leak, you're like, ah, what are you going to do?
Speaker:Yeah.
Speaker:You don't even, sometimes you don't know, like you said, bad seat could be a micro tear.
Speaker:I'm sure it
Speaker:was, but I, I couldn't find one either.
Speaker:So I don't know.
Speaker:Yeah.
Speaker:And cranking them down, like you say, makes it worse.
Speaker:And it's all this stuff.
Speaker:So that was a good one.
Speaker:Going way further back, like 11 years further back.
Speaker:We were reminiscing about us starting our system up for the first time.
Speaker:So as a reminder, we've designed and literally fabricated our entire 20 barrel brew system, including the, the steam, powered heating component of it, cause my dad's a steam fitter.
Speaker:So of course we had to put our own steam system in.
Speaker:He
Speaker:did.
Speaker:He did ours too.
Speaker:Oh, right.
Speaker:Yeah.
Speaker:Just a little small.
Speaker:And our glycol system.
Speaker:Yeah.
Speaker:So we were firing up the, the brewery for the first time doing what we call suds, which I, oh, designated startup designated systems.
Speaker:I think it's startup, something like that.
Speaker:Specialized underwater demolition
Speaker:system.
Speaker:like it, well hopefully the demo's up for, but yeah.
Speaker:Yeah.
Speaker:Not underwater.
Speaker:anyway, we get this all, we're, we're firing it up.
Speaker:Putting, putting heat to it.
Speaker:It's got water in it.
Speaker:Realize too late, but quickly that one of the tanks was completely capped.
Speaker:So that means there was no way to relieve the pressure from it without taking a clamp off of one of the trichloro clamps off of, there was no valves on it or anything.
Speaker:It was just a dumb oversight trying to do it too fast, probably.
Speaker:And since we had essentially created a bomb by accident with, and I didn't know how much pressure was on it.
Speaker:It was, that was also as a scary part.
Speaker:You dad has placed bets on what those tanks will hold pressure.
Speaker:Yeah.
Speaker:Which I, his are way higher than what I would,
Speaker:Oh man, rate them at.
Speaker:But, that's terrifying.
Speaker:So I got up on the ladder quick and up on top of the tank, which is at the, at the Our ceiling height, which is basically like 22 feet probably.
Speaker:And quickly backed off one of the, the clamps up there and it sounded like a gun going off and the cap flew off of there and hit the, we have a corrugated, corrugated metal ceiling, which is gotta be.
Speaker:16 gauge.
Speaker:it's not light stuff cause you can pour concrete on it.
Speaker:that's what you're supposed to do.
Speaker:And it definitely dented, made a dent in the, in the ceiling.
Speaker:So that was, that was pretty memorable from, from way back in the day.
Speaker:But what sort of pressures are we talking about?
Speaker:Well, I don't know.
Speaker:I mean, it was, it was steaming inside.
Speaker:We were, we were boiling water.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Sorry, yep.
Speaker:So, yeah, kind of unknown, right?
Speaker:Yeah, I don't know.
Speaker:Yeah.
Speaker:I'd be totally guessing.
Speaker:Well, if it's 230, it's probably 15, at least 15 pounds.
Speaker:I suppose.
Speaker:Anyway, yeah, enough.
Speaker:On an inch and a half circle.
Speaker:Yeah, and it's Yeah.
Speaker:Yeah.
Speaker:It's steam.
Speaker:It moves quickly.
Speaker:Yeah, steam is the most dangerous, most common cause for injuries in the brewery.
Speaker:So add that to the fact that there's pressure behind it.
Speaker:Yeah.
Speaker:I don't know, but yeah, I mean, every day brings a new challenge it feels like, especially when you start adding like canning machines.
Speaker:Hmm.
Speaker:Can you think of any?
Speaker:Oh, yeah, like pallets full of leakers.
Speaker:Oh.
Speaker:That's happened.
Speaker:Well, and then there's the contamination on the
Speaker:Oh, the filter.
Speaker:Oh, yeah.
Speaker:It took, it took a while to diagnose.
Speaker:That was more, we were definitely getting the impact of that more.
Speaker:We share a filter.
Speaker:We didn't talk about that, but we share a plate and frame filter.
Speaker:And they're, they're pretty substantial.
Speaker:Yeah.
Speaker:So we were working on, basically, it was near the beginning when we started using that filter.
Speaker:And, yeah, we, we finally ruled out everything else and determine that we were getting a contamination from that filter.
Speaker:Yeah, there's a contamination in only a, some of our,
Speaker:Yeah, putting all the data points together.
Speaker:cans that we had to do.
Speaker:Is that, that was the recall that we had to do.
Speaker:Yeah, we had to do a recall at some point.
Speaker:Made us really up our game and learn how to take that thing apart and bake it.
Speaker:But that's where the, the expertise back
Speaker:and forth.
Speaker:I mean, both of y'all helped diagnose what was actually happening with that.
Speaker:Well, it was, it helped to be able to start to.
Speaker:Try to isolate.
Speaker:Yeah, we're both using the thing.
Speaker:Yeah, we had different kind of experiences, right?
Speaker:We'd have we would have a batch that was fine if it was or wasn't filtered.
Speaker:So what do we do different?
Speaker:That's something that really Stings though too.
Speaker:Like so in my case with the with the fermenter leaking it was like Halfway through the fermentation, right?
Speaker:So it's not finished beer yet with the filter problem you're like You You've put all of this energy into the damn beer.
Speaker:Yeah.
Speaker:Now it's bad.
Speaker:And we've got a, we have a quality program.
Speaker:We're religious about that.
Speaker:We have a can library, we're religious about tasting it at different intervals, so we know we have a problem, we incubate these samples, and we correlate that to a time on the shelf, etc.
Speaker:And we have a pretty sophisticated tracking system and distribution, we know where all of our shit is, for the most part.
Speaker:So at least you can try to React.
Speaker:But you would be more proactive.
Speaker:anyway, that's, you know, this is, this gets into the whole game of being a professional brewery.
Speaker:You gotta be, your, your packaging facility and packaging is, is an enormously complex job to do the right way involving the quality and the, and the recall strategies.
Speaker:You never want to have to have them, but you need to have one in place.
Speaker:yeah, it, it keeps me awake at night.
Speaker:And, It's moving me forward.
Speaker:So these are not my disaster.
Speaker:No, but these are your disaster stories.
Speaker:Well, we got to have our own again.
Speaker:We share so much.
Speaker:Well, okay.
Speaker:So just recently, actually, I tipped like an entire pallet of your, your cans over.
Speaker:Yeah, that's fine.
Speaker:Empty cans.
Speaker:Wait, what?
Speaker:I didn't hear about this.
Speaker:I saw a picture.
Speaker:There's a reason you didn't.
Speaker:I remember a pallet of cans.
Speaker:Full 18 or 19 layers coming to me from one of our local suppliers.
Speaker:And they opened the back door of the truck and every can was on the floor.
Speaker:And I don't know if you've ever seen 7, 000 cans of just aluminum cans, empty, just laying across the truck, but it can fill up an entire 53 foot bed of a truck.
Speaker:It's a lot of cans.
Speaker:They bought those.
Speaker:You have you
Speaker:ever had a batch either that just technically came out bad or Like an experiment you did.
Speaker:It's like, well, and it just didn't sell like for whatever.
Speaker:It was like, all right, we're not doing that again.
Speaker:Lava lamp . Well, yeah.
Speaker:So let's hope never intended that.
Speaker:Just to put a pin in that.
Speaker:So a lot.
Speaker:So yeah.
Speaker:Lava lamp, the cheese curd beer.
Speaker:The cheese curd beer in clear cans.
Speaker:That was extra October Fest.
Speaker:Yeah.
Speaker:So, which wasn't bad beer, but then we put cheese in it, sir
Speaker:I've definitely had batches that, you know are not what they're supposed to be.
Speaker:Never any, like, total dumpers.
Speaker:There are a lot of options that you can do to adapt that sort of thing into, you know, something else to make,
Speaker:you know.
Speaker:Well, and as to the quality.
Speaker:I think your dad wants to open a distillery at some point, right?
Speaker:Okay, yeah, yeah, yeah.
Speaker:If we had a, if we had a still, never mind if the beer comes out bad, if it gets old, what do you do with it?
Speaker:How long do you let it sit?
Speaker:Well, you can just take this stuff and you can just distill it and have a spirit that you can use to age and barrel or whatever, make a whiskey.
Speaker:I think there's something there, you know, for any brewer to be considering.
Speaker:If that's it, could we just sell it to a distiller?
Speaker:There is a partnership available or possibility there.
Speaker:Yeah, so for all our distiller friends listening.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Yeah Although we don't have beer that we have.
Speaker:I mean our beer doesn't go bad.
Speaker:Well, we're
Speaker:getting really good at keeping it fresh You know, that's a whole supply timing.
Speaker:Yeah.
Speaker:Yeah, but there are just to Expand on that a little bit.
Speaker:There's definitely big regional breweries that open their own distilleries Just so they can just that was definitely a reason but then they're also making new products and making money.
Speaker:Yeah, too, but true So we can, if, if that would happen to us in the past, it would be like, all right, well, how, how can we modify this beer now to create something new and tasty and, and sellable?
Speaker:so that's, that's happened a couple of times.
Speaker:We actually a good short story that I recall is we did a, Juicy McJuice Face is our, hazy IPA,
Speaker:By the way, let's pause.
Speaker:That's the best.
Speaker:Juicy McJuice Face.
Speaker:That's the best craft beer name in this state.
Speaker:I, I don't think there's a better one.
Speaker:It's, people love to order that.
Speaker:I think Something Amber is pretty good.
Speaker:Something
Speaker:Amber is another good one, yeah.
Speaker:It McJuice Face.
Speaker:Very clever.
Speaker:But they're so fun for people to order.
Speaker:That came from Cody McBoatface.
Speaker:Right, exactly, yeah.
Speaker:So, for those of you who don't know that, I don't know, we could just say Google it.
Speaker:but I guess short story on the name Back when juicy, hazy New England IPAs were coming out as a fad, I thought it was really dumb.
Speaker:But eventually one of my partners was like, you know, we gotta, we gotta make some of this beer.
Speaker:And I had my heels dug in forever.
Speaker:Me too.
Speaker:Yeah.
Speaker:Yeah.
Speaker:And, but we ended up making it.
Speaker:Of course it was good.
Speaker:We had to put a name on it.
Speaker:So I, I, as a. As a bit of a middle finger to the style, which I still believe to be a trend at the time, which obviously it is not as fully integrated.
Speaker:Just like put it there with the internet, things that are trending.
Speaker:Yeah, yeah.
Speaker:I, I, I think I came up with the term, Juicy McJuice Face, of course, in reference to Boaty McBoatface.
Speaker:And sure enough, it is one of our best sellers.
Speaker:People definitely buy it just because of the, the name is funny.
Speaker:It's also a good hazy.
Speaker:But they come back for it.
Speaker:And hazy.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Well, once you have it, it's good.
Speaker:Although we were at a brewery, or no, a beer bar down in Alabama over the holidays, and we found that the Bobby just wanted a clear IPA, and he actually had to ask for, do we, do you have a clear?
Speaker:No, I only did ask for clear after I got two, so they had like seven IPAs on the menu, four of which were marked hazy, three of which weren't.
Speaker:So I go for one, because I'm more of a clear beer fan, so I grabbed the first of the not marked ones, and it turns out it was hazy too, and then I just said, well that must be an exception, and then I grabbed the second one, and So, and then before I grabbed the third one, I think I said, are any of your beers not hazy?
Speaker:He's like, Oh dude, I think maybe we had a cold IPA here at some point, but, but that's where we are.
Speaker:Is a synonym now for IP.
Speaker:So
Speaker:their beer menu consisted of.
Speaker:Things labeled hazy and things not labeled that essentially, but they were all hazy what it was.
Speaker:Yes.
Speaker:Yeah.
Speaker:Not to piss on the state of Alabama, but I had a hard time finding we can piss on.
Speaker:No one's ever done that before
Speaker:, but it was a good beer bar.
Speaker:but yeah, that is the state of things though.
Speaker:Yeah, it is.
Speaker:It is.
Speaker:Finding a, a non hazy.
Speaker:IPA, people
Speaker:don't even, they don't order hazy.
Speaker:They expect hazy.
Speaker:It's like, right.
Speaker:That means not, then it's like, what is this?
Speaker:Yeah.
Speaker:Yeah.
Speaker:Well, to finish that story, I was making a batch of that and I had a crazy stuck mash.
Speaker:Which means
Speaker:the runoff during the lotter in process, the rinsing of the green, yeah, yeah.
Speaker:Just became unbearably slow.
Speaker:To the point where.
Speaker:The mash was in the lauter tun for
Speaker:Oh, too long.
Speaker:Yeah, like, I'm gonna say nine to ten hours.
Speaker:And there are enzymes at work during that time.
Speaker:There's all these things happening.
Speaker:Oxidation.
Speaker:Yeah.
Speaker:and just the heat load.
Speaker:Yeah, thermal load.
Speaker:oxidation, right?
Speaker:Yeah.
Speaker:And you can speak way better to it, but in the result was that the color ended up being primarily, that was my problem with it.
Speaker:The color ended up being too dark for what should be our, you know, pretty popular juicy McJuice face.
Speaker:And so I think you suggested Okay, pivot.
Speaker:No, I'm pretty, yeah, you did.
Speaker:Because, of course, I reached out to Bobby right away, like, Oh, I'm having this problem, and X, Y, Z. Is that when the, you made it?
Speaker:Well, the west coast.
Speaker:Oh, yeah, yeah, yeah, yeah.
Speaker:So, so yeah, we're making, you know, lemonade from lemons.
Speaker:And so we pivoted you said, try these different, more West coasty, hops for dry hopping.
Speaker:I filtered it, which I lost just a buttload of beer from that.
Speaker:That was not a good turn.
Speaker:Well, no, it was because the end result was actually, I really, really liked it.
Speaker:People really liked it.
Speaker:Tough to filter that out though.
Speaker:No, I pretty probably dumped like, Oh, Yeah.
Speaker:A quarter of it.
Speaker:Oh my God.
Speaker:Yeah.
Speaker:Hazes are not meant to be, filtered.
Speaker:I
Speaker:know breweries that make hazes on the regular that they filter out and then they dump in haze part, haze, positive particles.
Speaker:Like what?
Speaker:Well, it's more stable stability.
Speaker:Oh, that makes sense.
Speaker:Haze
Speaker:positive particles.
Speaker:That's now a thing.
Speaker:The haze a tron.
Speaker:Haze juice.
Speaker:Like the standard model.
Speaker:Haze a tron is a really good name for a beer.
Speaker:I'm writing that down.
Speaker:Even if we don't make hazes, that's got to exist.
Speaker:So, you know, yeah, that was more of a,
Speaker:What did y'all end up calling it?
Speaker:Or what?
Speaker:I think we just called it West Coast Juicy.
Speaker:Okay.
Speaker:But
Speaker:then, Cause these are
Speaker:happy accidents that happen, Yeah.
Speaker:And then we normally try not to repeat them.
Speaker:No.
Speaker:We all learned from it.
Speaker:Right.
Speaker:Except
Speaker:our stepchild, that became a thing.
Speaker:Yep.
Speaker:Go figure.
Speaker:Yeah.
Speaker:We're, heavily into music, right?
Speaker:As we've talked about in the past.
Speaker:we sponsor a couple of music festivals, including one in downtown Appleton here called Ice Dance.
Speaker:And so as part of that, we have a lot of our beer there, and that became also the Ice Dance beer.
Speaker:We called that Ice Dance.
Speaker:Juicy McIceface, I think.
Speaker:Just leaning into it.
Speaker:You're the next, you're the next Voodoo Ranger.
Speaker:That sounds like a weird
Speaker:mix of like Norwegian and Irish culture.
Speaker:Ice dance.
Speaker:And it's just because it's in February.
Speaker:That's not the Baltic collaboration.
Speaker:Yeah.
Speaker:You're not dancing.
Speaker:No one's dancing on ice unless it's this bar in Alabama.
Speaker:Send him a six pack of 547.
Speaker:I should.
Speaker:I should do it.
Speaker:Yeah.
Speaker:Instructions included.
Speaker:All right.
Speaker:Well, that is going to wrap up this episode of respecting the beer.
Speaker:Make sure if you are listening to subscribe on a podcast player, so you never miss an episode and join the Facebook group and the Patreon, or you can get all sorts of neat stuff and updates.
Speaker:And until next time, please remember to respect the beer.
