You ever have mysteries at work, Dave?
Uh, yeah, you know, oftentimes for me, it's, um, I'll come in and, uh, you know, inevitably something breaks.
But nobody knows how it broke.
Yeah.
You know, no one's responsible for it.
Everyone's face is a little red.
Great.
Yeah.
Yeah.
I don't know how that wall got that hole in there.
Yeah.
Or why is that beer vat leaking?
Right.
Yeah.
What happened to the window?
What is the, what's the one thing that would be the biggest burden to go when, you know,
just on a day to day basis on a day to day basis, um, I mean, cause people don't think just
of the restaurant you also have.
Yeah.
Well, the breweries got a few components, um, like our boiler would, if that went out,
that would shut us down.
Um, the cooling system, you know, um, now this time of year, it's not a huge deal.
Uh, cause it's cold out, but, uh, you know, on, on the restaurant side, the one piece
of equipment, like if our mixer goes out, cause we mix our dough every day, and then we
also grind our cheese fresh every day, and there's an attachment that you, so one machine
does both.
Yeah.
If that thing goes out, then you're in a little bit of a pickle.
It's, you know, that seems to be the, the theme of modernizing equipment.
One piece does it all.
Yeah.
And it's great until it goes.
Until it's not.
It's like here with digital equipment at the station.
You know, you used to have entire racks full of equipment.
Right.
Each thing would do its own.
And if, if one went, okay, you can bypass everything, but now it, it's condensed into
one unit.
Yeah.
Very expensive.
Right.
But the problem is if the power supply goes out on it, you take down the entire, you
know, system.
Yeah.
So it's very, you know, in a way, it's similar.
They call that inconvenient technology, and when you're off the air, you can't tell people
you're off.
Right.
Yeah.
You're off.
The heck's going on over there.
Yeah.
Oh, so how was your week?
My week is good.
Um, yeah, we, uh, we've got some cool stuff coming up.
We got Guy Parker, um, playing tomorrow night, five to eight.
And he's, he's one of our, our regulars, uh, been playing with us for a long time.
Just easy listening, you know, a little, yep, just fun stuff.
Um, and then I saw it's 60, maybe Sunday Monday, high 60s on Monday, maybe 70, um,
which is getting me excited because we have our my box, um, coming out here soon.
It's funny.
I was going to ask when we put that into rotation.
Yeah.
Yeah.
So, you know, the my box, those Germans, you know, they knew what it was like to survive
a long cold winter, much like us Wisconsinites.
And so they came up with the my box, which was, uh, it still packs a punch, but it's a
little lighter, a little crisper than your traditional dark winter box beers.
So at Knuth, it's one of our favorite traditions is, is the my box.
So that'll be coming out, um, I would say next couple of weeks or so, maybe, I mean,
maybe next week.
So you've started creating the batch, what, maybe a month ago or about, yeah, we probably
brewed that, uh, I would say probably five weeks ago now or so.
Yeah.
Yeah.
I learned something new the other day.
Light roast coffee actually has more caffeine than dark.
It does because you actually roast the caffeine out and that's why like, uh, morning, morning
blends are usually lighter, um, because they have more caffeine in, you know, like a breakfast
blender, whatever, like, you know, uh, Colativo has a breakfast point and that kind of goes
the same for brewing just because the beers darker doesn't mean anything, right?
Very true.
Yeah.
In fact, it's one of the lower alcohol beers, you know, on the mass market.
Yeah.
And that, uh, that season's coming up here March 17th, yeah, patty's day.
You doing any, uh, anything special, uh, well, any days, same pad day by, yeah, every
day, same Patrick's day by us, um, you know, our, our friends over at the public call
us, the Irish pub, they always do a big thing and, uh, I, I honestly, I love going over
there for that.
Um, they do a great job and they got great corn beef.
So, so we usually just, you know, again, yeah.
Even like with us, I have my favorite radio station aside from, yeah, we like to sneak
out and experience different things.
Yeah.
We might do like, uh, we've done, like a pastrami sandwich or, um, one, one year we did
the green beer, um, we've done some different stuff, but, but, you know, it's not, it's,
I wouldn't say it's, it's not a non holiday for us, but it's not, uh, it's not our biggest
one.
They actually consider Guinness kind of like a medicine in some parts, don't they?
Well beer is a medicine.
I mean, I was, you know, it's funny, it's funny you bring that up.
I was talking to a couple last night and, um, they, they said that, uh, you know, January
came around and they were going to just, you know, kind of take it easy.
You know, they weren't going to drink anything during the week and, uh, and lasted five hours
while he said, he said they both got sick and he said he never gets sick.
So they said the heck with this, we're going back to the beer body's going into the shop.
What is this?
Yeah.
Um, but yeah, I thought that was funny.
Uh, another fun thing I, I, we have coming up that maybe you know this, um, we're going
to do prohibition night, um, I remember you at the party.
Yeah.
So this is going to be, uh, market in your calendars March 21st, we're pretty excited
about this one.
It'll be the first annual prohibition night and the upstairs is going to turn into a
speakeasy, the blossom hop speakeasy, and you're going to need a password to, to get in.
So you're going to have to follow us on social media to get the password.
Um, but in, in researching this, we're going to do like a lot of prohibition cocktails,
like, like the bees knees, we're going to do a bootlegger shandy with, uh, with our
blue light blonde and some ginger beer and just kind of a throwback to like what they
used to do.
Um, there's, there's another couple beer cocktails, like a Queen Mary with, uh, with
beer and then we're probably either like a, a cherry syrup or a, a pomegranate syrup.
Oh, there was some unique drinks back in the day.
Yeah.
Yeah, really cool stuff.
We're going to do a side car with some cognac and, uh, um, and then some gin, gin stuff
with, and there's, there's a, I can't remember, it's like, uh, it's a Parisian drink.
It's from Paris, though.
And we're going to do gin and lemon, but we're going to, usually, I'll top it with
champagne, but we're going to top it with our IPA, which will be fun.
But, um, anyway, what I learned though is, are you, you know,
you've used to be in Berlin and they had the, the blind pig saloon.
Sure.
Or that comes from the blind pig.
You know, I remember hearing a story on that, but that's probably all of what's
12, 13 years ago.
So I, I, I was interviewing a beer historian, um, on our podcast.
This was last year and he was talking about Tiger breweries back during
pro, pro, pro, they call them Tiger breweries.
And so I was looking it up and what happened was, is places who were serving
illegally, they would call, they would be called the blind tiger or the, or the
blind pig.
And what they would do is they would, they would advertise this attraction as
come see the blind tiger or come see the tiger, okay?
And, and once you got inside, there would be no tiger.
There might be a stuffed animal or, or a picture of a tiger or, or, or
they're, you know, some places I found like they would have a, they would
have actually have a pig in there and, but it'd be a lazy pig with a blindfold
on it, you know, the words over the blind pig came from, I can only imagine what
you're going to come up and they would charge, they would charge 25 cents to get
in the door to see this tiger and, and that 25 cents included a drink.
But if the police got raided, you couldn't prove that there was an actual
transaction for the alcohol.
It was an admission fee.
Not only that, but the feds would never pay 25 cents to get in the
cage. Yeah. Right, right.
Yeah. So that's where, if you didn't know, now you know, that's where the
blind pig or tiger breweries or the blind tiger, that, that's where that
comes from is, you know, in, in, in speaking of these unique cocktails from
back in the day, we have an old, it's a plastic case with like a roller thing
on it. Yeah. And on the front, I think it's like one through a hundred.
It's called bar guide. Okay. And you roll the, the roller and it gives you
the recipes and like a little window. It's probably from the 40s or
50s. And back in high school, you know, we were in the basement bar and all
of our friends out, we're going to get through all 100 of these before the
years over. I think we got to the third one. We're like, yeah, we'll stick
with, you know, the bush line, bush, bush line, yeah. Anything else coming
up? I don't think so. Good to be back and have a great weekend.
Enjoy the sunshine as well. And contact info 748 5188