It is good to have you back, Mr. Cano.
Happy Friday. It's always good to be back.
I missed you last week.
I didn't feel the greatest.
My friend, my buddy, my pal.
Time to pop it up again.
Yeah, this will help me feel better.
Yeah, beer does a good, a body good.
I was actually just listening to a food scientist
talking about all of the health benefits of beer.
You're in the vitamins and the nutrients and the minerals.
Unbelievable.
And especially our beer is unfiltered.
So you get all the good stuff.
Alrighty.
Look at that.
This is our, cheers.
This is our IPA.
Oh, I should let it sit just a little bit.
Oh, but yeah, yeah, yeah.
Well, I mean, it's called just slammer out.
So we've had this beer almost since we opened.
And we used to call it the citrus spice.
Okay.
Back in the day, we were, I think we had a few too many
when we came up with the name because we don't use citra hops in it.
And it's not spicy, but we call it citrus spice for whatever reason.
It's got notes of citrus and the hops are a little like
the hops are described as spicy, but they're not like fiery spicy.
So as we've been growing, because we're growing quite a bit.
We found that people don't know what a citrus spice beer is.
And they're a little turned off.
So but once they have it, they love it.
Yeah, it's like, it's probably our number three selling beer.
So we just, you know, we got real creative.
And now we're just calling it IPA.
Are you seeing the IPA still as popular?
I mean, because yeah, yeah, IPA is pretty popular.
In fact, we have another IPA, which I should bring some.
We do a hazy paleo now.
Yeah, that one, yeah, I enjoy that one too.
So, you know, there's still, I love them.
They're not, they're not my go-to, I would say.
But they're nice to enjoy from time to time.
Yeah, and I find we went down to Florida for spring break.
And I drink a lot of IPAs down there.
So I find like when I go to other places, maybe I drink just a.
Sure, just to see what the, they're kind of technique or touches.
So when you're naming beers, yeah, explain the setting.
Is this around a campfire?
The neighbors garage, a basement bar?
You know, it's all kinds of, all kinds of things.
When I come up with an idea for a new beer, I mean, I could be on the sailboat,
I could be out biking, I could be out running, I could be in the brewery.
I could have a conversation with somebody.
Sure.
So, you know, the inspiration kind of comes from all places.
And then the naming, we have a new beer coming out.
We're almost into, well, May 1st, Happy May Day, right?
Yeah, Happy May Day.
So we have a new beer coming out this month.
We've never brewed like what I would call a light American logger, right?
Like we've never made one, you know?
Not that I have anything against them, I think.
And I think, in some respects, you could call the millers
and the Anisar bush brewers of the world,
like they're the best brewers in the world,
because it tastes the same wherever you have it, you know?
And that's very difficult to do.
So we've never made one, but this year,
so we're celebrating the 250th anniversary
of our great country that we get to live in, right?
We had someone on one of the Zoom,
or Google meets with the, we have these, every Tuesday at 11.05,
the entire civic media company gets together
and someone actually asked when America's birthday was.
Oh, boy.
Yeah, July 4th.
That's a sad day.
It was, like, it's going on.
The whole, I mean, the whole.
How are they?
Oh, well, probably our age.
Really?
She was, you know, she raised, she clicked the raise the hand button
and it went, bling, and they're like, yeah, go ahead.
And yeah, so we, uh, that's, uh, yeah, that's, what did you say?
I think there was like this dead silence.
That's not, that's not what I'm saying.
And someone was like, uh, that would be July 4th.
So anyways, I had to share that.
That's, that's fantastic.
I was, you know, I was up in, um, I was up in, uh,
Bayfield and, uh, we, we like going up there.
We haven't been up there in a few years,
but there's the Apostle Islands up there in the middle.
Oh, yeah, and I, yeah.
And so we took, uh, we took a sailboat charter.
Just hired a guy, took us out.
He had this old wooden sailboat, you know, really cool.
And, and he was taught, talking to us.
And he's kind of an old, surly guy, you know, not, like, friendly,
but not like super friendly.
Yeah.
But, but good stories, you know, and he was, um,
he was telling us like all of the,
the things that people will ask on the boat, you know, and, and, and one of them is,
you know, Madeleine Island is, is the big island up there.
Yeah, that's the one you can see right off the shore, right?
So someone, someone asked him, um, uh, is there water on all sides of that island?
Oh, shit.
And then, and then my other favorite one was, uh, I guess some lady asked him if,
if they ever see dolphins up there.
Hmm.
In the Great Lakes.
Yeah, fresh water dolphins, you know, you get those all over.
Winnebago has the best time of year, too.
Yeah.
So anyway, back to the, back to the beer, uh, we, so we've never brewed one.
So we have, I, I, we, we got a new hop supplier, um, so I found this,
this company out in, uh, in Oregon and, and they're, they're a family-owned company.
They've been in the hop business for like a hundred years, you know, um, and so,
I've been, I've been telling them like, I wanted to brew a logger.
And I was asking them, like, do you have any hops that, that you would suggest?
And so he was telling me, if he had to pick, like, and they grow, like, they grow
harvest everything right there, right?
Yeah.
And, and it, like, in that region, that's like, we grow, we grow a lot of hops from Wisconsin.
We get a lot of hops from Wisconsin, but like that region in particular,
they grow some of the best hops in the world, right?
Is it because it's so wet?
It's just the climate, yeah, it's the climate.
It's kind of, yeah.
So, so we, uh, so he was telling me, well, we got these hops.
They're called Willamette hops and, uh, they're grown in the Willamette Valley
using Willamette soil and they're watered with river from the Willamette River.
So he's like, these, if I had to pick like a quintessential, like, what's a hop?
This is a hop, right?
And, and so he, he was telling me about this.
So then I got my wheels turning and, and I was like, well, I want to do this American logger.
So I started researching Willamette hops.
Well, anhyzer bush hired this, this scientist to develop the Willamette hop back in the day
because they were sick of using European hop because they would spoil when they got over there.
So sure.
So it's a European type hop grown in America.
Wow.
And, and so this is my, we're coming out with this.
We're calling it American logger, 250th anniversary edition.
My mother-in-law designed the label.
It's got some flags and some hops and it's like, it's kind of an old school label, right?
And, and she, she's, she designed the label and then we're using these Willamette hops.
And it's my vision of what like an anhyzer bush,
Budweiser, tasted in the 1950s.
Sure.
Not that I was around in 1950s, but in my mind, I feel like the anhyzer bush of 1950s was maybe
a little different than the in-beth anhyzer bush.
Less, less production line.
Yeah.
Not as much corn syrup, you know?
Yeah, exactly.
Well, I'm going to leave you with this, Dave.
I'm going to think, you know, if they grow hops that well over there
because of the climate in Oregon, they probably grow something else very well.
They grow something else, yeah.
I have one, since it's Friday.
Are we, are we out of time?
No, we're going to live week.
So, so my wife and I, we, we were on a date, you know.
We've been married, you know, we've been together over 20 years.
We had a date.
We closed the place down for the first time in, you know, since our college years.
Sure.
But they close at 5 p.m.
Yeah, I was going to say it was at your own place, too.
Yeah, she owns this bookstore now.
And so she gets these jokes.
So, uh, I got to ask you, what's a fish with no eye?
I should know this.
They don't.
It's a, oh, it's a, all right.
Contact info, Dave.
Contact info, Dave.
748-518-8.
I apologize, everybody.
Yep, bye.
