Happy Saturday night, Wisconsin. Hope you're doing well as Max St.
Credio, original local music from Wisconsin, broadcasting around the state of Wisconsin
on the Civic Media Radio Network. Rocker, there's beer in the studio and I love it.
For those about to rock, we salute full mile beer company in kitchen and some prairie
who are set to release a new Hells-Logger beer on December 18th, the brewery six year anniversary
party. These guys know how to do it. Here to tell us about new beer and the six year celebration
is owner and co-founder of full mile beer company in kitchen, CJ Hall. CJ, welcome back
to Max and Gradio. Thanks for having me, guys. Wow, we are feeling good, Jimmy. He brought
in some beer. We're going to be talking about samples. This is a lot of fun you have to
pour us today. I do. Yeah. Yeah. Yeah. Like you said, that first one is a it's a rock beer
for those about to rock, which I did kind of think you guys might find interesting.
We're going to ask about that beer specifically in just a minute, but you know, before we talk
about beer, bands and anniversaries, tell us about full mile beer company in kitchen. Is
this a beer hall or a sit-down restaurant? Sit-down restaurant. We're a brew pub, so it's
a full restaurant. We've got a full kitchen, wood fired pizza oven. You know, we brew all
of our own beer in-house as well. So yeah, we've got food wise. There's something for everybody
really. We've got a pretty broad menu, but it sticks to kind of like elevated pub grub
sort of stuff. So you know, tell us about a little bit too about your partner and kind
of how you got started and what your mission is. You bet. Yeah. Nate, Kenderman and myself
are the two kind of co-owners right now of full mile. We found it. We've known each other
since seventh grade, which goes back a long way. Wow. We're not spring chickens.
I'm a bizarre man. Yeah, it is, it is. Yep. Went to school, grew up together. You know, went
to college, kind of went our separate ways in college, but after college, we came back
both. He was in Madison. I came back to Madison. And you know, we kept in contact. He had
restaurant bar experience. You know, he was a co-owner of a restaurant bar on Monroe Street.
And I had been in the home brewing for many years. And so we kind of just kept talking about
that and drinking beers and talking about it more. And finally, 2014, we kind of had like
got it going, rode a business plan, started getting funding. And 2018, December 18th of 2018,
is when we actually opened the doors and downtown Sunprear. Wow. That's amazing. And you've been
a sponsor of this show. You've been supporting local music for as long as that at least. I forget
exactly. But thank you very much. And we appreciate your time tonight too. You probably just left
the restaurant on Sunprear to come here. What's happening at full mile tonight? Tonight is a
chill night. We don't have a band down there tonight. We'll have one down there next Saturday,
a week from today. That's our sixth year anniversary. But tonight's just kind of a chill night.
Probably still busy, but no band down there. The chill nights are great too, because you know,
expect you just used to have the mug club, right? So that's probably a great time to go and
take advantage of that mug club. You know, just kind of chill and enjoy the atmosphere at full
mile. And of course, the good beer. Yeah. Yeah. You probably get seated right away. Yeah.
Maybe the roads and everything. The weather's kind of cramping tonight. Yeah. Maybe I take a taxi
and take a lift. Go to full mile. Yeah. Yeah. All right. So for those about to rock,
your new collaboration with Working Draft Beer, it's a Hellslogger. And it's been released
on your sixth year anniversary. December 18th, wait, what is a Hellslogger? What the Hells
the Hellslogger? That's what I'm talking about. Yeah. Hellslogger. If you really wanted to,
you know, hit it with the German pronunciation. Yeah. It's a very light logger. It's kind of lighter
than what you would imagine a pilsinger to be. So it's low bitterness, real blonde beer, beer that
tastes like beer, but the twist on that, which is a little bit of a rarity these days. Yeah, right?
Yeah. But that's true. The twist on that is that we added 40% smoked malt to the batch one
and to the grist. So it gives it this kind of campfire sort of a little sweet almost. It's not
like overpowering smoke or anything like that. Yeah. It reminds me of I was a kid at parties.
I was in like the pine trees. Yeah. You know, parties that you probably weren't supposed to be at
when your coat smelled weird and you were just talking off air that I could take this beer camping.
You know, this would be a great camping beer. Yeah. Very good camping beer. Maybe not
not right this time of year, but well, no. Yeah. But we did reason. Yes. Absolutely. We brewed this
probably a couple months ago with a working draft beer company, Clint Miranda, the brewers from
from working draft came over and brewed this with our head brewer Bill. It takes about six to eight
weeks of of loggering, just kind of resting in the tank. What is loggering? It's just conditioning,
essentially. Yeah. Yeah. German for conditioning and resting. Like your conditioning.
Something like your actually nothing like your conditioning. But yeah. Not me beer. He's making
fine. Yeah. What kind of conditioning? You know, you're running a marathon here. What? Yeah.
Oh, yeah. Yeah. Now the other beer that you brought is like a bourbon, Russian,
Russian imperial style. Right. So the for those about to rock, we're releasing that December 18th.
That's Wednesday and that's yes. And that happens to be the actual anniversary of full mile opening.
It was December 18th for the other beer, the one, the other one you have in your glass,
the bourbon, the bourbon and rye barrel aged Russian imperial style. This is collusion.
This one was aged 10 months in Wollersheim and J. Henry Bourbon barrels and Dancing Goat
rye barrels. This one will be released on the 21st of December. That's the six-year anniversary party.
So it's a little confusing. We're having a couple of beer releases within the same week. But,
you know, when I see what you did there with the Russian imperial style and the collusion.
That's a good one. The stout, I've just taken a couple drinks of it and it is so delicious.
You know, it has the the heavy chocolate coffee notes to it. You know, I can imagine drinking this
beer with like a steak in mushroom. Yeah. Yeah. Right. Right. And then you sit in front of a fire
and fall asleep. And your anniversary is on December 18th. Yeah. So the actual anniversaries
are party that we're having our anniversary party, six-year anniversary party. We're doing
on that on December 21st because that's a Saturday little Easter. Yeah. But that was something about
it's actually the seventh birthday. Sixth. Sorry. Sixth anniversary. Okay. That's a solid day.
That's my birthday. Oh, okay. So there you go. Really? And you could donate money to the
mamas at the mamas.org. Well, happy birthday, Jimmy. Yeah, absolutely. Okay. So the six-
birthday party is coming up December 21st. Yeah. And it has Pupi Castello and the new
high-room kings. What thought comes to your mind when you're hitting six years? I mean, you're
closer to a decade now than you are to your birth. We're kind of over the hump as far as a decade goes.
You know, I don't know. Certain things get easier. Other things get more complicated and difficult.
But we're getting the hang of it. We survived COVID, which was, you know, that's a pretty big thing.
We came out of that. Was it like, was it food or was it beer or, you know, kind of the combination?
Because, you know, of course, everybody was doing the drive-up. Yeah. Yeah. Well, we got by on just
selling cans of beer for a while. But we were able to reopen and, you know, you get to space the
table six feet apart and we put people outside and on the patio. Yeah, you got the outside. Yeah,
that helped a lot. That helped get us through a couple, you know, 2020, summer 2020, and even 21,
was we're pretty tight times. And that was a great, I mean, really, you know, reality is,
that was a great die-off of restaurants. I mean, a lot of your favorite restaurants are gone.
Yeah. Yeah. There are a lot that didn't make it through. So we're, we feel pretty fortunate
that we came out of the other end in the shape that we're in. Yeah, we did all right.
So, I don't never, ever planned on having a pandemic to deal with. That was in our business plan.
No, no, no, we hadn't thought of that one before we opened. But, yeah, I don't know.
We're in a great groove. We've got a great, great group of people, staff, awesome staff,
or whatever. What's like, you know, the special on your menu right now, because you guys change
every now and then. We do. I haven't been there in a little while. So I'm wondering, what's your,
you know, go to. Yeah, we've got a thing now. So we run, yeah, we do run, we have a,
our normal lunch dinner menu. We have a, a feature menu that is kind of specials that rotate
about every three weeks or every, or every month or so. Right now, we have a apple bacon blue
cheese pizza. Yeah. Right now. That's right. Yeah. Yeah. That one's fantastic. I love blue cheese on
pizza. Yeah. That's good stuff. Yeah. It's just that super, I mean, blue cheese apple and bacon on
anything. I'm waiting for the brisket mac and cheese to come back. Yeah. That's good stuff right
there. Yes. Of course, you got Friday fish fry, right? We do. Friday fish fry. Yep. That was
good stuff. Busy, busy, busy. That's nice. Are you still doing brunch? We do. Yeah. Saturday,
Sunday brunches. We open it at 10 o'clock, Saturday and Sunday for brunch, and that runs until two o'clock.
What's the best thing on the brunch menu right now? Oh, man. Hmm. I don't, biscuits and gravy,
really. It's simple, but it's, yeah, it's simple, but it's real. We make really good biscuits and
gravy. Awesome. And of course, you got the mug plug, too, which is really cool. You know, it gives
that neighborhood bar a place to go. Yeah. Yeah. You know, have a couple brews, watch some sports
on the telly or whatever. Yep. The mug club, the folks, there's so many regulars in our mug club,
and those are the folks that really kind of kept coming back and buying beer from us during the
pandemic. They're the ones that really kind of helped keep us flow. Yeah. And a lot of them keep
buying a mug club membership every month. That mug club is, is really the perfect, the only reason
you really need to buy that is to go in and have a couple beers and look at the back bar at
the whole mile of your company, because that back bar you have there is beautiful. That's
an artwork for sure. Yeah. A lot of, a lot of expensive booze on the back bar, but it all looks
pretty good. Yes. Exactly. Yeah. You bet. CJ is great to see you again. Thank you so much for
coming in. Any big events, bands or anything like that? Well, the celebration of the celebration.
Yeah. We, we've got, we've got the, the route beer release on Wednesday, but then, yeah,
Puppy Castello for the anniversary party on, on the 21st that he, they're playing from 7 to 10
o'clock on the 21st. That's free admission. That, that's the last show of the year. And then we've
got it. We don't really kick off any other shows until like late January. We have a show booked
right now. Awesome. Full mile beer company kitchen downtown San Prairie. Come for the homemade food,
stay for the beer and the live entertainment. 132 Market Street. Stop in, say hi to them. It's
great downtown community in San Prairie too. You can see the full menu and all the upcoming events
at full mile beer company dot com. CJ, we love you. Thank you so much for coming to us. Yeah.
Let's do the flavor that kills. They got a show coming up. We'll tell you about it in just a
couple minutes. This is Olm. It's Max Inc. on Civic Media. We are local music.
