Podcast Transcription
| Dan: | Episode 249 in the Library Pubcast. Pubcast. We’re almost to 250. |
| TJ: | That explains a lot. |
| Dan: | I think… Should we do something? I don’t know. I was thinking something fun with 50 Cent. By the way, there’s an ongoing… Well, we’ve just kind of kept this joke going. We tried to do something special for our 200th episode. So when we got to 199, then we released four episodes where it was like 199.2, 199.4 because we just couldn’t think of anything fun to do for our 200th episode. |
| Matt: | We could think of it, but none of us wanted to execute it. |
| Dan: | We all wanted to do a super long podcast where we just got really drunk. |
| Matt: | Maybe 300. |
| Dan: | But then it just didn’t work out. So something special for the 250 episode. |
| TJ: | Do you get drunk before the podcast started? |
| Matt: | Just kind of during it. |
| Dan: | We get drunk enough already. |
| TJ: | I was going to say, because that would probably have caused a problem. |
| Dan: | All right, weekends? |
| Matt: | Who’s this guy? |
| Dan: | Oh yeah. TJ from Backswing Brewing is joining us on the podcast. He’s a local brewer in Omaha, one of my favorite clients and suppliers. |
| Matt: | Yeah. |
| Dan: | TJ and I gave each other a hard time, but we have a weekly get together at various bars around town and just kind of keep each other up-to-date on stuff that’s going on. |
| Matt: | Just booze it up. |
| Dan: | I actually do like TJ, I just have to give him a hard time quite a bit, which we do very effectively. So TJ? |
| TJ: | I’m not really sure how to take that right now. |
| Dan: | TJ, please tell us a little bit about yourself. Tell the listeners. |
| TJ: | Well, one of the owners of Backswing Brewing, I’ve got a lot. I’m getting old, so I’ve got a lot in my history. I don’t know exactly what you would want. |
| Matt: | Do the cool stuff. |
| Dan: | You got your start working for Brewskis? |
| TJ: | In what? It’s when I dropped out of grad school, I went to start working for Brewskis. |
| Matt: | I knew I’d liked him. |
| Dan: | I think that’s kind where you got your start in the alcohol serving bar industry, right? |
| TJ: | Yeah, Brewskis drove me to drinking. |
| Dan: | Yeah, It’ll do that. For those of you who are listening… |
| TJ: | I’m kidding, Brian. I’m only kidding. |
| Dan: | … Listening outside of the Omaha area, Brewskis was a big bar. |
| TJ: | Is a big bar. Still is still a big bar. |
| Dan: | Is it still? Because there isn’t any in Omaha anymore. |
| TJ: | Yes, there are. 156 and [inaudible 00:02:25]. |
| Dan: | Okay. |
| Matt: | It’s not one of his accounts. |
| TJ: | It’s not one of his accounts so it doesn’t exist. |
| Dan: | By the way, it used to be my account when I worked for sports radio, selling advertising. So that’s why it was important to me 10 years ago. |
| Matt: | There’s so many bars in this town though. It’s easy to lose track. |
| TJ: | Oh yeah. And anymore, you can throw a rock to a sports bar. |
| Matt: | Well, and you’ve got new ones closing every six months and new ones opening every seven months in their place. |
| Dan: | And they’re open for about two months and then they realize, “Oh my God, I made a huge mistake.” TJ, please tell us more about yourself. So worked for Brewskis for quite a while. |
| TJ: | Yep, yep. A couple decades. |
| Dan: | Okay. You got to keep talking in the microphone. |
| TJ: | And then after a while I was working for Brewski’s, a couple of friends of mine, we used to go out and play golf on Mondays. And as life took its direction, got married, had kids, and we weren’t able to afford golf anymore. |
| Matt: | Or anything else. |
| TJ: | Or anything else. And I’m still wondering about that maneuver, but… |
| Dan: | Tell me more. A little late for you now. |
| Matt: | Yeah. Dan’s getting ready to have a kid now. |
| TJ: | Yeah, you’re getting ready for that. |
| Dan: | Yeah, I’m officially married as of Friday and I’ve got a kid on the way in a couple of months, so yeah. |
| TJ: | What do you mean officially married? Now we’re going to sidetrack off of me because now I’m intrigued. |
| Dan: | Oh, we went into the courthouse, got officially married on Friday. |
| TJ: | Really? Congratulations. |
| Dan: | Yeah. So when I told everybody in the podcast that I was married four or five episodes ago. |
| Matt: | Lies. |
| Dan: | Turns out that was just the application. I didn’t know what I was doing. |
| Matt: | First time, huh? |
| Dan: | Yeah. |
| TJ: | Yeah. And his fiance made him sign an application? |
| Dan: | You’ll have it done by the second or third time. |
| Matt: | You’ll learn later. |
| Dan: | And oddly enough, the night… That night of the application, we got into a huge fight. |
| Matt: | Sounds about right. |
| Dan: | I said before we went to bed, I was like, “So are you regretting the application process now? Do you want to call the courthouse and cancel it?” And she’s like, “No, I’ll find a way to forgive you.” |
| Matt: | No, but you can have this baby. |
| Dan: | Yeah, so got married, couldn’t golf anymore. |
| TJ: | I was really segueing over to you on that point. |
| Dan: | Oh, I’m throwing it back. |
| TJ: | Yeah, I could tell. Yeah. I got married, had kids, and then in all of our infinite wisdom a couple of decades ago, we decided… Well, not a couple of decades, but it seems like [inaudible 00:04:37] to buy a home brew kit out at Cornhusker Beverage and we decided to brew a beer. It was a pale ale, it was an extract brew, so it was really easy, but we thought we were geniuses because it tamed out… It turned out pretty well, and it just progressed from there. One thing after another, we ended up down at a beer festival and a lot of people liked the beer and we were coupling it with grilled wings, so our table was packed. People over at the Empyrean table were like, “What the heck?” And that’s how it pretty much started. It pretty much snowballed from there and we’ve been going now for… Well, I think since 2014, 15. |
| Dan: | Full disclosure… |
| TJ: | It has been about 10 years. |
| Dan: | Full disclosure, you were now distributed by Johnson Brothers in Nebraska. |
| TJ: | Wow. That’s a subtle plug. |
| Dan: | Yeah. Well, we feel like we have to disclose that so people know. Matt… That was always Mark’s role, was to disclose for everyone to… And a COA for us, that if we’re gushing on something, it’s because its one of our products. |
| TJ: | But… And this is not just to blow smoke up the both of you, but it is probably one of the better business decisions we have made in our tenure. Making the jump from where we were at and I’m not going to disparage anybody, but it was just a smart business decision from us now, especially since you guys have been able to take over Lincoln. |
| Dan: | It’s really interesting to me, when I got into this industry, learning… For spirits, Sazerac can just… I make it sound like it was an easy decision, but they can decide, ‘Hey, we’re no longer with Republic. We’re now switching over to Johnson Brothers.’ And with a lot of logistics, they can make those moves and it could be done within a couple of weeks. When it comes to beer, you guys are kind of hamstrung a little bit by some laws that if you guys decide, well, I don’t like this distributor anymore, we’ve had a bad relationship, we want to move on, you have to buy them out of the contract. Is it for a year’s worth of… |
| TJ: | Well, we can no longer sell in that area, their distribution area, even if we do buy the contract. |
| Dan: | Really? |
| TJ: | Yeah, you can’t. It’s franchise laws. |
| Dan: | Sometimes. I’ve had people who are like, “Well, we used to be able to get this and we can’t get it anymore.” I used to think that it was just… |
| TJ: | But it is a year. |
| Dan: | It not. |
| TJ: | It’s a year. It is a year. |
| Dan: | It is? Okay. It’s not a popular beer anymore. That’s the reason why you can’t get it. Well, sometimes there’s a lot of different things. Maybe they had a bad relationship with their distributor or they decided not to renew in Nebraska. |
| TJ: | Well, and sometimes too, we don’t… You can’t rip the band-aid off when you’re dealing with this because then you almost have to slowly bleed it out. And then the distributor then is like, “Hey, your product’s not really selling anymore.” And while you’re bleeding it out and then hopefully then you just don’t get tied into that year-long pain of withdrawal from not being able to be in that market, which could cause the demise for a brewery. I mean especially, that’s our home market. Lincoln. |
| Dan: | Is Lincoln. |
| TJ: | And the fact that we lost distribution for almost a year there, that hurts. That hurts a lot. But like I said, being able to go with you guys, you were able to pick up some of that slack here in Omaha because you guys hit the ground running quickly. And because of that, we were close to breaking even from where we were before. |
| Dan: | Good. |
| TJ: | But now you set the bar pretty high. |
| Dan: | Great. That’s the worst thing about sales, is you have a good year and next year you got to do better. |
| TJ: | Janessa’s over there taking notes right now. |
| Dan: | And we try some of TJ’s beers later. We’ve got some sitting on ice. But in the meantime, let’s kick off the episode like we always do, talk about the weekends. Chris, did you and Howie do anything fun. |
| Matt: | Trampoline time? |
| Chris: | No, no trampoline time this weekend, which is really weird. What did I do? Oh, celebration of life on Saturday for Ben. |
| Dan: | How was that? |
| Chris: | It was great. It was good time. |
| Dan: | Sorry, I wish I could have got to that. |
| Chris: | It was cool, man. It was a bunch of Buffalo Bill fans drinking. That’s Ben. |
| Matt: | Which I had them… |
| Chris: | That’s his family. |
| Matt: | I had them all here Tuesday. |
| Chris: | It was fun. It was a good time. |
| Dan: | As a Kansas City Chiefs fan, I’m having a tough time not making a joke, but trying to be very appropriate to a very nice guy. |
| Matt: | Well, Ben accepted the jokes. He knew what the Bills were and he accepted the jokes. Wow. |
| Dan: | It’s brutal. But Ben took it. It’s tried. As a Bill’s fan, you got to. I mean, wild ride. |
| Matt: | I mean they lost… |
| Dan: | Twice. |
| Matt: | … Four in a row. What can you do. |
| Dan: | Anyways… |
| Matt: | Thanks Jim Kelly. |
| Dan: | So celebration of life for Ben. We also lost another former coworker. |
| Chris: | Yep. I was going to talk about that. That one is Andrea. She is… Yeah, that one’s really sad. So she’s Isaac, a coworker. She used to work for Johnson Brothers but she took another job. Her husband still works for us and he’s a great dude. It just… Super sad situation. But I know that she had… On Thursday they took all of her organs, so she donated all of her internal organs and everything like that. And they had a really nice… Apparently when you do that, they have a send-off for the body, so they’ll wheel her down the corridor. But there was 250 people that showed up to thank her for this. So that funeral and visitation is all this week. So that was… Not to bring everything down, but that’s what it was. |
| Dan: | When we were at our company trip to Sioux City, we all got some rough news on Tuesday night that she’d officially passed and she died very suddenly of a brain aneurysm. |
| Matt: | Oh. |
| Chris: | Yeah. |
| Dan: | And it was just one of those harsh reminders again of… |
| Chris: | I talked to her the week of, it’s crazy. So.. |
| Dan: | You never know when those people in your life are just gone. |
| Chris: | Sunday was great. Sunday I had our first kind of mustache thing, It’s for the returning growers. It’s called Selleck Sunday. So we get kind of to start our fundraising early. So my fundraising is officially started even though my beard is still in full effect. It’ll be shaved off on Wednesday. So publication day for the podcast, Howie will be shaving my face… |
| Matt: | Again. |
| Chris: | Again. |
| Matt: | Live. |
| Chris: | On Facebook. |
| Matt: | Does he cut you every year that he’s [inaudible 00:11:05]. |
| Chris: | Nope. Just that first year. And I think that’s why I get all the sympathy views. Like, “Oh yep, he’s going to do it again.” But no, he was a little traumatized by that to be honest with you, man, [inaudible 00:11:15]. |
| Dan: | That’s the reason why I tune in. I tune in for the blood. |
| Chris: | Yeah, that’s what… It’s not the- |
| Dan: | It’s not the hair. |
| Matt: | Its like NASCAR’s for the crashes. |
| Chris: | No, our charities this year are awesome. There’s three charities. I can just talk about this right now. The main charity is Angels Among Us, which focuses on the families. |
| Dan: | Its a good charity. |
| Chris: | It’s a great charity. So when a young child is diagnosed with cancer, usually the hardship for the family is insane. People just can’t do anything. Sometimes the parents have to quit their jobs and the last time… This isn’t the first time that we worked with them, we worked with them in 2019 and we were able to eliminate their complete waiting list for anybody. And it has actually been empty the last six years because of what we donated. So there’s a lot more things that this is going to be able… They’re going to be able to double effectively what they donate to people, which is usually about, I don’t know, 1800 a month is usually what they give people to pay their bills and everything. |
| Which is a ton of… Yeah, right. That’s a mortgage. So they’re going to be able to double that for the families, which is huge. | |
| Matt: | That’s pretty awesome. |
| Chris: | The one that I’m really kind of excited to do stuff with actually during the month of May is the Sleep In Heavenly Peace. And that one is… They have a simple mission where no kids will sleep on the ground in our town. That’s literally their motto. That’s what they go after. Right now I think they have, I don’t know, 1600-ish kids that are either sleeping on the floor or they’re sleeping on a couch that they know of. And… |
| Matt: | What about air mattresses? |
| Chris: | Yeah. |
| Matt: | Is that a bed? |
| Dan: | Probably. I don’t know if it’s a bed, but that’s not… Its not a permanent bed. |
| Matt: | It’s definitely not permanent |
| TJ: | On that side. I mean Janessa, do you work with kids like that though? I think… |
| Janessa: | I work in foster care right now. |
| Dan: | Really? Janessa is off microphone. She is the new salesperson in Lincoln for Backswing. |
| TJ: | And now everywhere I decided. |
| Dan: | Everywhere? |
| TJ: | Yeah. |
| Dan: | Okay. |
| Matt: | Promotion [inaudible 00:13:17]. |
| TJ: | I decided that, I was like, “Nope, I quit.” |
| Dan: | If you need an agent to renegotiate your contract [inaudible 00:13:22]. |
| TJ: | Don’t have Dan do it. |
| Dan: | I can break him on [inaudible 00:13:24]. |
| TJ: | He’s horrible. |
| Dan: | … Heartbeat. |
| Chris: | So Sleeping Heavenly Peace. Every thousand dollars raised is about four beds for a kid because the beds, lumber, everything is about 250 bucks a pop and we’ll be building beds all May. The third one is Heart Heroes, which I didn’t know too much about this, but this one is… I’m going to say it wrong and I’m going to be embarrassed, but it’s basically kids with heart defects. One in 700 kids usually has a heart defect and that they literally need to have surgery right after they’re born. They usually know this at about 20 weeks of pregnancy. So this thing, the first thing what it did was, it was a group of moms that got together, they’re like, “Hey, we want to do something for other moms that are going through this.” So they got together and the first thing that they did is they started stitching capes for these kids to wear. |
| That they can run around in and they feel like superheroes and obviously they don’t know what’s going on, but they know what superheroes are. | |
| Matt: | I want one. |
| Chris: | I do too. They’re super cool. |
| Matt: | I don’t have anything wrong with my heart, but I want a cape. |
| Chris: | They just help across the board when it comes to heart defects for families. So that’s what we’re raising money for this year. I’m super excited. This is my fifth year and if I raise 12K, I will have a lifetime of 50K. We’re going for another million dollar a year, so hopefully we’ll do that. |
| Dan: | Awesome man. |
| Chris: | That’s it. |
| Dan: | When you get that all launched or if you can send me a link, that way, I’ll make sure to include it in the description. |
| Chris: | I’ll send you the QR code. |
| Dan: | If any of our favorite big super fans want to be able to donate to that… |
| Chris: | That’d be awesome. |
| Dan: | You could do so. |
| Chris: | Yeah, if you know any famous people that you want to share that with, famous people have… Usually have money. |
| Matt: | Some of them. |
| TJ: | Some of them do. |
| Matt: | Some of them do. |
| Chris: | Some of them do. |
| Dan: | All right Chris. |
| Chris: | That’s it. That was my weekend. |
| Dan: | Good job on your weekend. |
| Chris: | Thanks man. |
| Dan: | Good job. |
| Matt: | Busy weekend. |
| Dan: | Mat? |
| Chris: | It was a very busy weekend. I’m tired today. |
| Matt: | I bet. Worked Friday, Saturday… Shit what did I do Saturday? Really not a whole lot of anything. Sunday I golfed and then I went and cut down a mulberry tree at my brother’s house. |
| Chris: | Ooh, that was fun I bet. |
| Matt: | Ate some dinner and went home and went to bed because I was tired. No, it sucked. Cutting the tree down was not fun. |
| Dan: | It seems like a lot of fun. I don’t know why, I seem to have some sort of fascination with cutting down a tree. Cutting it up. |
| Matt: | It’s the chainsaw. |
| Dan: | It’s fucking exhausted. |
| Matt: | Yeah. |
| Dan: | Sorry. |
| Matt: | It’s the chainsaw. We’re trying not to cuss as much anymore. |
| Dan: | The first intro that ended up getting deleted because I’m a moron… |
| Chris: | Did you say, “Its the fucking Library Pubcast.” |
| Dan: | No, right off the bat, Matt goes, “Oh fuck.” Woops. |
| Matt: | My bad. |
| Dan: | So we’re trying to not cost us as much so we could be a little more commercially friendly for those… |
| Matt: | Family friendly. |
| Dan: | A little more family friendly. We could teach those kids about how the different types of char on Whiskey and they could do it all without hearing the latest four-letter word floating around a bar. |
| Matt: | I like to use the old four-letter words. |
| Dan: | You do, yeah. Has anybody created a new cuss word lately? |
| Matt: | Probably nothing fun. |
| TJ: | The kids all have new… I’m still trying to keep up with my kids new words. |
| Dan: | They’ve got a whole nother code. These kids these days are really smart. |
| TJ: | I mean as far… The last I heard, alpha is not actually an alpha. It’s like three rungs down. I’m like, I don’t even understand. |
| Dan: | We demoted alpha? |
| TJ: | Yeah, I don’t get it anymore. |
| Dan: | Well they did, we didn’t… |
| Matt: | Well there’s also pronouns flying all over the place that I’m not sure anyone over 40 knows what the hell most of those means too. |
| TJ: | Not anymore, anybody is cooked. |
| Dan: | There’s prophets too. I know [inaudible 00:16:54]. |
| Matt: | Does that mean that they’re like done. |
| TJ: | I don’t know. I am trying to figure it out. Every time my kids come home from school… |
| Matt: | Sounds delicious. Are they fire? Are they on fire? |
| TJ: | They have have something different, [inaudible 00:17:04]. |
| Dan: | Is he cooked? You’re cooking, |
| Matt: | But everything is spoken in abbreviations. The old FML or lol. |
| Dan: | You know it’s funny because, okay, so every one of us is 40 above. Right? I’m not speaking for you. |
| TJ: | Yeah sure. |
| Dan: | That when we were kids we did the exact same thing. We shortened things. Instead of, like, “That guy’s cool.” It was cool in our school to say cool. That was cool. |
| TJ: | Okay. That did not ever happen in my school. |
| Dan: | So we shortened it. |
| TJ: | You went to school with four people though. Let’s be real. |
| Dan: | Yeah, yours was a school house. Come on. |
| TJ: | Mine. What? |
| Matt: | Wow. Wrote with a quill. |
| TJ: | I was down in Fort Lauderdale, so we actually were cool. |
| Dan: | Oh okay. But it’s like you’ve crossed the bridge of you’re getting old when you don’t understand the younger person in the group talking. And that’s happened to every one of us. We’ve sat around a table where a kid’s like… A person at the tables like 10, 15 years younger than us. They say something and you can’t let them know you don’t know what it is. But in the back of your head you’re like, what did they just say? And that was the moment that you officially became old. |
| Matt: | Well, I learned that hot dogs are no longer hot dogs. They’re now glizzies. |
| Dan: | Huh? |
| Matt: | Yeah. Hot dogs are glizzies. |
| TJ: | It’s a glizzy. |
| Matt: | My niece… |
| TJ: | We might have to get a mic for Janessa. Janessa, you need to decode all of this. |
| Dan: | I tried, she said no. |
| Matt: | My nieces… |
| TJ: | Yeah. I said no. You see how far that got me? |
| Matt: | Yeah. My niece is 21 and she’s like, “Uncle Matty, putting the glizzies on the grill.” I was like, what? Where do you… |
| Dan: | No, they’re FDA banned. |
| Matt: | Do you have to get that at a ethnic food store or what? She’s like, “No, they’re hot dogs.” I was like, “Then why don’t we just call them a hot dog?” |
| Dan: | It’s a lot easier to say hot dogs. |
| Matt: | It’s worked well for the last 100 or so years. |
| Chris: | So where does that come from? |
| TJ: | Janessa? |
| Dan: | All right, we’re going to get the Google machine on this. |
| TJ: | This is a little story. So Saturday I did do stuff. Howie and I hung out and we played some video games but we were playing Fortnite against other people. Had some people in our room and Howie just says this out of the… “Oh snap.” And that’s something that Jen and I still say. I know it’s not like lingo, but the fact of the matter is, I got my son saying, “Oh snap.” And I don’t think that’s ever going away. I think he’s going to be saying that. So that’s what you do with Charlotte when she’s born. Just start saying your lingoes and get her to say it and then it’ll never die. |
| Dan: | Yeah. I still like my dad’s lingoes. I still have a tough time not saying fiddle fart around. |
| TJ: | Okay. You definitely went through school with four people. |
| Dan: | Yeah, we actually had 66 people in our graduating class. |
| Matt: | Wow. Busy year. |
| TJ: | That was [inaudible 00:19:50]. That was my homeroom. |
| Dan: | We went to Sarah’s brother’s graduation at Bellevue, East or West or whatever and I of course didn’t want to be there. |
| Chris: | 1200 people. |
| Dan: | 400 and some odd and I was like, there wasn’t 400 people in my entire high school of four years. |
| Matt: | And that’s kindergarten to 12th grade. |
| Dan: | Probably. I don’t think there’s 400 and some odd people in the [inaudible 00:20:10] school district anymore. |
| Matt: | Probably not. |
| TJ: | Dan went to a schoolhouse, like the schoolhouse that was sitting up on the hill. |
| Matt: | Covered wagon. |
| TJ: | The driveway was grass. |
| Matt: | Just two ruts. |
| TJ: | Just two ruts right up there. |
| Dan: | Uphill both ways. All right anyways. Anything else happen in your weekend, Matt? |
| Matt: | No, not really. |
| Dan: | Okay. Well I got married on Friday, went racing on Saturday, bar attended on Sunday and then as my life consists of right now, promptly ran home and watched the latest episode of Last of Us. |
| Chris: | Still haven’t watched any of it. |
| Dan: | God, it’s so good. |
| TJ: | This episode was horrible. |
| Dan: | Well it’s a setup episode. |
| TJ: | I get that. But it was horrible. |
| Dan: | And for the person that played the video game, the anticipation built for me because I know what’s coming with the wolves and the scars and those two going off to Seattle and I’m just like, “God damn it, this is so good.” So anyways… |
| TJ: | Andor is better. |
| Dan: | Andor is really good. I’m really interested in what Disney did here. So they released three episodes and they’re doing it in blocks and I think they’re doing… Three episodes, waiting a couple of weeks, three episodes, waiting a couple of weeks, and three episodes. |
| Chris: | I thought there’s one coming out tomorrow. |
| Dan: | They’re releasing them in three episode batches. I don’t know if it’s all… In every week. |
| TJ: | What are you referring to? |
| Dan: | Andor. |
| TJ: | Oh yeah, yeah. The new season. Yeah. |
| Dan: | But… |
| TJ: | That’s actually a really good show. |
| Dan: | It is. |
| Matt: | It is. |
| Dan: | I really like the way that [inaudible 00:21:37]. |
| TJ: | The actor, what’s his name? He’s a stellar actor. |
| Dan: | Cassian. |
| TJ: | Yeah, I mean he was… |
| Dan: | We don’t know his actual name. |
| TJ: | Well he was in one of those Narcos on Netflix. One of the Netflix about the… Whatcha ma call it, down in… The drug Lords down in Mexico. |
| Matt: | Cartels. |
| TJ: | Yeah. One of the cartels. He’s a great actor in that. |
| Dan: | I am trying to google it real quick by the way. Diego Luna is his name. |
| TJ: | That’s what it is. |
| Matt: | That sounds made up. |
| Dan: | It kind of does. Let’s see, where’s the… Okay. Season two. I’m trying to find the release schedule. Sorry. So I didn’t have much of a weekend, but we did binge Andor last week and it was really good. |
| Matt: | Well, I mean you did finalize a new tax wright off. |
| Dan: | We did. |
| Matt: | That’s always a plus. |
| Dan: | Yep. |
| Chris: | And a tax credit coming soon. |
| Matt: | Yeah. |
| Dan: | God, I hope so. I could use it. I’m so sick of tired of paying taxes. |
| Chris: | It’s next year. |
| TJ: | It’ll never be enough. The credits.’. |
| Matt: | No. God no. |
| Dan: | Okay. From a quick Google search, it sounds like they’re going to release three episodes every week for the next couple of weeks. |
| Matt: | Awesome. Neeto. |
| Dan: | And it’s three episode arcs. While these three episodes focused on the storyline that was happening there. Now the next three episodes are going to focus on a different storyline and then I think the third final three episodes is all of it’s going to come together. |
| Matt: | And that’s what? Netflix? Prime? |
| Dan: | Disney, Disney Plus, |
| TJ: | Disney Plus. |
| Dan: | And I think this is the final season because they’re supposed to end just before Rogue One starts. |
| TJ: | Where everybody dies. |
| Dan: | So that’s two seasons then. |
| Matt: | Great. [inaudible 00:23:23]. |
| TJ: | Because I was going to say, I’m rewatching season one. |
| Dan: | Season one. |
| Chris: | If you follow from Mon Mothma saying, “Some very great people died at the expense of this…” |
| Matt: | Whatever she says. |
| Chris: | Getting these plans. |
| Dan: | Well that was the movie. |
| Matt: | No, that was not Rogue One. |
| Dan: | That was the first movie. |
| Matt: | That was not Rogue one. |
| Dan: | I know, that’s what I’m saying. |
| TJ: | What are you saying? |
| Dan: | I’m saying that was A New Hope. |
| TJ: | Oh yeah. That was in a New Hope. Yeah. Yeah. I thought you were talking about… A lot of people get Rogue One… They think that, that’s… But it’s not, it’s Andor that’s the one that’s getting the plans. It’s not the Rogue One series. That’s what I’m saying. That’s not what they did to Rogue One. That’s what everybody confuses… |
| Dan: | I get you. |
| TJ: | Anyway. |
| Dan: | I was one of them. |
| Matt: | Good job guys. |
| Dan: | All right. |
| TJ: | I remember… This’ll show you the age. I saw Star Wars in the theater when it was released. Everybody was like, what? |
| Dan: | You know what I just heard there? |
| Matt: | I’m old. |
| Dan: | I saw Star Wars in the theater for [inaudible 00:24:16]. |
| TJ: | That was the first time that Lucas… |
| Matt: | You turned him into a woman. |
| TJ: | That was the first time that anybody heard the Lucas Surround sound. The THX. |
| Dan: | Really? |
| TJ: | Yep. |
| Matt: | See I did see it in a theater also, but it was a few years later. |
| Dan: | We saw Return of the Jedi. |
| Matt: | We saw it at Indian Hills. |
| Chris: | Indian Hills. Same. |
| Dan: | I saw it in theaters too, but I saw the digitally redone one. |
| Matt: | So that’s also where I saw Wayne’s World. |
| Dan: | Shwing. |
| Matt: | Yeah. Party time. |
| Dan: | My, my, my. |
| Matt: | Thanks Mark. |
Heaven’s Door – Exploration Series I
| Dan: | Matt, what have you brought for us today? |
| Matt: | First one we’re doing is… |
| Dan: | Oh yeah. |
| Matt: | Brought to you from Bob Dylan and Heaven’s Door. This is their Exploration Series 1. 54%, 108 proof, runs 60 to $75 a bottle. And this one’s finished in Calvatos casks, which is a type of apple brandy. I tried this… |
| Dan: | You can smell it from here. |
| Matt: | I tried this Thursday night and I thought it was fantastic. |
| TJ: | I love the nose. It’s like… It’s like cinnamon apple, like you said, the green apple that you’re getting. |
| Matt: | Kind of deserty. |
| TJ: | Yeah. |
| Matt: | They also do toasted oak staves, which they hang in the barrels, so that’ll help kind of add to that. That sugariness. |
| TJ: | Kind of like 2XO. Ooh, that’s spicy. I wasn’t expecting that spice. |
| Dan: | Yeah, there’s a little bit more spice to it. |
| Matt: | Yeah, 108 proof. So it’s got a little bit of a kick to it. |
| Dan: | Not like [inaudible 00:25:45]. |
| TJ: | Way late burn though. Way late heat. |
| Chris: | No. Is that a burn or a heat? |
| Matt: | And its just kind of a… |
| TJ: | It’s a little bit more of a burn. |
| Chris: | It is a little more of a burn. |
| Matt: | I think it’s just warm. It’s just warm. |
| TJ: | It’s more like burny like right at the base of the throat. It is good. |
| Chris: | It’s like, water. |
| Dan: | Oh my God. |
| Matt: | Yeah. Which… |
| Dan: | By the way, as I’m tasting it and listening to you guys argue or discuss over what type of burn, there’s five different types of heat, burn… It’s… |
| Matt: | I like this. I’m going to try and get a bottle for myself, which I sat up here with the golden retriever Thursday and had one of these, the whole Jeremiah. |
| Dan: | Hey, that reminds me, Delirium Tremens on tap right now. |
| Matt: | We should probably try that today too. Kevin, you might need to order another keg of it. Dan was selling them to everybody yesterday just to make Jeremiah mad. |
| Dan: | Literally everybody. So one of our favorite people that we love to poke fun on, he’s a regular listener and we tease him quite often because he can take it. He is a huge fan of Delirium Tremens and Kev brought in a six barrel. |
| Matt: | Yep. |
| Dan: | Six barrel. And I don’t know why I was in a mood yesterday and I… |
| Matt: | Why were you ever? |
| Dan: | And I just decided to… |
| Chris: | [inaudible 00:27:05] weekends. |
| Dan: | I just decided to… |
| TJ: | It’s like a switch that goes on. |
| Dan: | He was talking about how excited he was that beer was on tap, so I decided I wanted to blow the keg yesterday. |
| Matt: | Yeah, you did. |
| Dan: | Everybody that came in, They were like… |
| TJ: | I’m going to let that one go without saying a single word. |
| Dan: | “Can I get a vodka soda?” And I’m like, “Actually what would sound better for you is a nice pint of Delirium Tremens.” |
| Matt: | I’m pretty sure at one point you had nine of them out on the tables. |
| Dan: | I ran out of the 13 ounce glasses. |
| TJ: | You got somebody to switch from vodka to delirium. |
| Dan: | I did. I did. It’s really good. No it wasn’t Miller. |
| TJ: | That style of beer though is just… It’s a great beer, great product. |
| Dan: | It is. |
| TJ: | I mean it’s been around forever. The consistency in the beer, it never falters. It’s just not my style. I just… I’m not a big fan of that style. |
| Matt: | They’re very good at what they do. |
| TJ: | Yes. |
| Dan: | So then I want to step further and made sure to post about it on the Facebook page and then I had three phone calls that came in asking about different things and I made sure to tell each one of them that we have Delirium Tremens on tap now |
| Matt: | With Jeremiah still sitting here at the bar. |
| Dan: | With Jeremiah still sitting at the bar. |
| TJ: | That’s awesome. |
| Dan: | Yeah. Anyways. All right. Sorry. This is freaking delicious. |
| Matt: | This is not your typical Heaven’s Door. Their stuff is decent, but I think this is better than what most of their Bootleg series release has been and those you’re talking four or 500 bucks a bottle. |
| Chris: | The way the initial taste went for me, I wouldn’t start with this one. This is not one that I would typically start. I would start with something that’ll prepare my palate. My palate was not prepared. |
| Matt: | Something a little softer? |
| Chris: | Like, yeah, it was not because it’s good. It’s just there is a whole ton going on. |
| TJ: | I definitely could have used this after the double [inaudible 00:28:51] of lacrosse. Was it yesterday? |
| Chris: | Fair. |
| TJ: | I could have used that. Just keep it pouring. |
| Chris: | But yeah, the green apple man, that’s really… It’s like green apple cinnamon. It’s like pie. It’s like a green apple granny’s pie. |
| Matt: | It’s good. Careful how you say that. |
| TJ: | I know. I was trying to not be… |
| Chris: | You’re really getting happy with that mic over there. |
| Matt: | That’s good. And for 60 bucks a bottle, I don’t think anyone would be mad about spending 60 bucks. |
| Chris: | No, not for that. |
| Matt: | On a bottle of that. |
| TJ: | 108 proof, you said? |
| Matt: | 108 |
| Dan: | That’s great. |
| Matt: | Yep. Apple brandy finished and toasted stave finished. |
| Dan: | That was Heaven’s… |
| Matt: | Door. |
| Dan: | Door. |
| Matt: | Exploration Series 1. |
| Dan: | I still want to say Heavens Gate. |
| Matt: | That’s a whole different thing Dan. Don’t drink the Kool-aid. |
| Dan: | No. Were they the kool-aid? |
| TJ: | They had Nikes. |
| Matt: | They had the Nike Cortez’s. |
| Dan: | And they all wore black. |
| Matt: | They all wore black and they were covered in purple shrouds and they… |
| Dan: | Kiss the bottle bottle. |
| TJ: | I’m not sure what, they did drink something, but I don’t remember what it was. |
| Matt: | Over the course of three days, they administered things to people through kool-aid Jim Jones style to kill all these people so they could get on Halbop Comet. |
| Dan: | That’s what it was, the comet. |
| Matt: | And go to wherever Halbop was going to take them. |
| Dan: | wherever Halbop was going to take them. |
| Matt: | Saturn. |
| Dan: | Yeah. |
| Chris: | What are we talking about? |
| TJ: | You never heard… They were Francisco… |
| Matt: | The Heaven’s Gate? |
| TJ: | Were they San Francisco? |
| Matt: | Something like that. |
| Chris: | Yeah. Okay. [inaudible 00:30:33] I have not heard of this cult. |
| TJ: | They were before or after Waco? |
| Matt: | I think they might’ve been before, but I’m not sure. |
| TJ: | Because I just remember the Nikes. That was the thing that stood out. |
| Matt: | Do you know why they got those Nikes? |
| TJ: | No, no, I’d be interested. |
| Matt: | They were on sale. |
| TJ: | And they were all white Nikes. |
| Matt: | They were black with the white swoosh. |
| TJ: | Okay. That’s what it was. I knew there was a black and the white. |
| Matt: | Yeah, look it up. There’s all sorts of crazy pictures and stuff about this. He had… Their leader had the big crazy big googly eyes and the white hair, which I don’t remember his name, but it was a thing. |
| Chris: | I don’t know why I don’t… This isn’t ringing a bell for me. |
| TJ: | When was that? Was that the 80’s? Was that late 80’s? |
| Matt: | Late 80’s, early 90’s. The Heavens Gate. |
| Dan: | 97 |
| TJ: | Was it 97? |
| Dan: | [inaudible 00:31:16]. |
| Matt: | Wow. |
| TJ: | Well if that was 97 then that was after Waco. Yeah. We just really haven’t had a good… |
| Dan: | I was going to say because I thought the comet was right around the 2000s and that they thought it lined up… |
| TJ: | We haven’t had a good cult. |
| Chris: | We having a good cult getting burnt down on… Not on national TV. |
| Matt: | The Mormon fundamentalists, they’ve had a couple of different groups of them brought down. |
| Dan: | They’ve been active. |
| Chris: | But it’s not like national news like, oh, let’s turn on the CV and what’s going on with Waco today. It’s day number 20. |
| TJ: | I remember watching that whole thing. |
| Chris: | I absolutely remember. |
| TJ: | We’d come home to our dorm room and we’d watch that. It was right after I got out of the military and I was like, what is going on? |
| Dan: | What year was that? 80? What? |
| TJ: | No, Waco, 90’s those were 90’s, yeah. |
| Janessa: | Yeah. Because I was… yeah, anyway… |
| Dan: | I’ve got like eight tabs open. The Waco saga was April of 93. Heavens Gate was March of 97. |
| TJ: | We’re just ripping off the cults, [inaudible 00:32:18]. |
| Dan: | You tune in for the whiskey and you’ll learn about history. |
| TJ: | You learn about cults. |
| Matt: | Which, David Chris thought he was Jesus. |
| TJ: | Yeah, he did. |
| Matt: | Oh and he did. |
| Dan: | He kind of look like it. |
| Matt: | He did kind of look like it. |
| Chris: | You guys watched that documentary? |
| TJ: | Oh yeah. |
| Chris: | This is so crazy, man. So crazy. |
| TJ: | Oh, just what they were doing. I mean they’re using their own followers as shields, human Shields. I mean it was just crazy what was happening. |
| Dan: | Matt, whiskey number two. |
| TJ: | It wasn’t just Janet Reno. |
| Chris: | Nope. |
| TJ: | There was a lot more to it. |
| Matt: | Whiskey number two is out of the little cages in the back. Because we were… Since you got married, we were talking something old, something new, blah blah blah. |
| Dan: | Borrowed in blue. |
| Matt: | Yeah, which I stopped doing that about halfway through picking out stuff. |
| Dan: | Yeah. |
| Matt: | But this is our old one. |
| Dan: | Wait a minute, sorry. We could absolutely complete that circle. |
| Matt: | Oh yeah, I got some blue right over there. |
| Dan: | And you have something borrowed from Jeremiah. |
| Matt: | Do we have a Jeremiah bottle here? |
| Dan: | Didn’t he bring a bottle like 1792 or something? |
| Matt: | That’s not borrowed. That’s ours. |
| Dan: | Oh, he gave to… |
| Matt: | That’s for the tasting. |
| Dan: | He gave it to the pub? |
| Matt: | Yeah. |
| Dan: | Okay. |
| Matt: | That’s for the tasting. |
| Dan: | All right. Nevermind. |
| Matt: | Next Wednesday or whatever. |
Jim Beam – Single Barrel
| Dan: | Sorry, Jim Beam. |
| Matt: | This is the Jim Beam single barrel, which… This one was actually bottled in June of 2015, so it’s definitely considered old on the shelf here and I couldn’t find a whole lot about them. This one’s bottled at 95 proof. It’s around 40 to $50 a bottle is what I found online. |
| TJ: | Did you give up on the whiskey Janessa? You’re like after that one that burned my throat, I’m never going to do another one. |
| Janessa: | Rating all of them. |
| TJ: | She’s applying for other jobs right now. |
| Matt: | A lot of these older Jim Beam and Dickel special series single barrel type things that they do are usually pretty dang good. And this one at 95 proof is very easy to drink. |
| TJ: | It’s an easy drinking whiskey, but it’s still Jim Beam. That’s what I get. That’s what I get. |
| Matt: | Jim makes a lot of good stuff. They really do. |
| Chris: | You can still get the same Jim Beam flavor. |
| Matt: | Well, Jim Beam’s got to go through the same stuff that Jack Daniels does with the Johnson County process. |
| TJ: | Yep. |
| Matt: | So you’re going to get kind of that charcoaly sugar maple sweet funkiness. |
| Dan: | That’s Jim Beam. |
| Matt: | But Jim Beam makes a lot of really good stuff. |
| Dan: | It’s not bad. That’s the difference between the Jim Beam that’s in the well and the Jim Beam that’s on our very back wall. |
| Matt: | Its white lable. |
| TJ: | Well, there’s a big difference between those two. |
| Chris: | Yeah, well that’s got a nice acidity to it. It’s got mouth waters. |
| Matt: | Touch of sweetness. Now it’s not real viscous, finish isn’t real long on it, but flavor wise, I think it’s rock solid personally and Dan doesn’t care. It’s just whiskey. So he’ll drink it. We’re going to do Joe Morgan next. |
| Dan: | Definitely. |
| TJ: | Yeah, I found that out from Dan because he gave me some stuff once and I was like, that’s God awful. And he was like that the greatest thing ever. |
| Matt: | Well, Dan jumps… It’s not googly-eyed anymore. It’s disappointing. Dan jumps back and forth between bourbon and scotch, so you never know what you’re going to get out of it. |
| Dan: | Yeah, right now, oddly enough, I’m on beer. |
| Matt: | Oh, so you’ve gone full circle since you first started coming into the pub. |
| Dan: | I am definitely a creature of just kind of like every three, four or five months, my preferences change. |
| TJ: | Well, I can’t fault you on that because I do that too. I jump where I’m on a kick with scotch, another [inaudible 00:36:06]. It’s all I do is like single malt, single malt. Keep whiskey away from me. But then all of a sudden it’s like, yeah, I just want some whiskey now. |
| Chris: | [inaudible 00:36:12] use your lips. |
| Matt: | So good. |
| Chris: | So good. |
| Matt: | It’s just so good. Which I like this. It’s got a nice little fruity finish to it. |
| Chris: | Yeah, mine’s gone. That was pretty good. |
| Dan: | Yeah, mine’s gone. |
| Matt: | These old ones like that Jim Beam Masters Keep that we did probably about a year ago now. It’s absolutely fantastic and if you don’t go look in our back cases, you don’t even know it’s there. |
| TJ: | I wish I could look at this industry not through the eyes of a distributor. Because that’s all that I really… |
| Dan: | Yep. |
| TJ: | You know what I’m saying? Like, oh, Jim Beam, that’s a bad word, but it’s not. It’s good Whiskey. |
| Matt: | Well it… |
| TJ: | It serves its place, at least that. |
| Matt: | You figure things are called entry-level for a reason. And with that moniker thrown to them, you don’t expect a whole lot. Which is why Jim Beam white label Jack Daniels black label, they’re just meh, there’s nothing… |
| Chris: | They’re horrible. |
| TJ: | Jack Daniels black is horrible. |
| Matt: | There’s nothing that stands out about it, there’s people out there that love Jack Daniels black and I’m not going to fault them for it because you drink… If you don’t like IPA’s, you don’t drink IPA’s. |
| TJ: | I take the commission dollars. |
| Matt: | Oh definitely. I’ll always take commission dollars. But you drink what you like and there are people out there that think Wild Turkey 101 is the greatest whiskey out there. |
| Chris: | It’s actually not that bad of a whiskey though. |
| Matt: | There’s also people that think Jim Beam White labels the greatest whiskey out there. It is what it is. And no, Turkey for what you’re paying for it, is a great whiskey. Now you put it up next to an Old Fitz or even Elijah Craig, it’s crap. But for $20 a bottle, it works wonders. |
| Dan: | Sorry I’m not ignoring you or not paying attention. I’m doing the top 10 list. |
| Matt: | Oh yeah, I forgot about that. |
| Dan: | I didn’t know if… Does anybody have one? |
| Chris: | No, I did not do one. |
| Matt: | I don’t. |
| Dan: | Before I finish this, I think I got one. Stop looking at my screen Chris. |
| Matt: | Cheater. |
| Chris: | Stop. Stop. You guys stop accusing me of looking [inaudible 00:38:14] head. |
| Dan: | It’s kind of fun. |
| Chris: | I know I didn’t see that. It’s like me being a lighter thief. I am not. |
| Dan: | Jim Beam single barrel? |
| Matt: | Single barrel. |
| TJ: | What was the year on that? |
| Matt: | It was bottled in 2015. June eighteenth I believe it is. |
| TJ: | In its own… Did they age it in its own barrel? |
| Matt: | I couldn’t find a whole lot of information about it. These are single barrels. So it’s just the one barrel aging. |
| TJ: | Just one barrel aging. |
| Matt: | Now they don’t tell you what size barrel it was. I would assume it’s bigger than just the standard 50 gallon, but maybe not. Shit, who knows? I mean, shoot. Jeez Louise. Who knows? |
| Dan: | Jeez Louise. Oh jeez Beeve. |
| Matt: | I’m just going to change them all just to really bad cuss words. |
| TJ: | Good flow though on that. |
| Chris: | I think instead of using cuss words, let’s use old timey words. |
| Dan: | Shucks. |
| Matt: | Oh fiddlesticks. |
| Chris: | That’s what our next 10 top 10 should be next week. |
| Matt: | So the… |
| TJ: | [inaudible 00:39:11] festival, school of words. |
| Chris: | The words that we use instead of the four letter words. |
| Matt: | I think that’s what we need to do. |
| TJ: | Here’s one that you got to keep in mind Dan once you start getting the little plastic letter alphabets that your kid can put on your refrigerator because they’ll end up on the ground and as you’re walking around, your foot’s going to hit one on the deck. And the rule was for our household was, initially we were dropping bombs on the… Every time you step on one of them, but it was whatever letter you hit, you had to come up with a new word. We had some very colorful… |
| Matt: | That means you got to hold it in long enough to figure out what you just stepped on. |
| TJ: | Yeah, we got very good at it though. |
| Matt: | Nope, as long as the word has the letter in it, that would fly in my… |
| TJ: | There’s a lot of mumbling and grumbling through that process. |
Sonoma Brothers – Straight Bourbon
| Dan: | All right, Matt, third whiskey. Is this open treasure just third whiskey? |
| Matt: | Yeah. Well it hasn’t been opened so sure we can call it the unopened treasure. I’m fine with that. Let me pass these out real fast. |
| Dan: | Real fast like. Oh thank you. It’s very nice of you. She’s a racer. |
| Matt: | A racer? This is from Sonoma Brothers. This is their straight bourbon whiskey. And of course I can’t read the label and didn’t write it down. |
| Dan: | Pretty light nose. |
| Matt: | This bottle is from batch number 20, is 88.4 proof. So 44.2%. |
| Dan: | Yeah. |
| TJ: | Is it done in wine barrels? |
| Matt: | It is… This one is not finished in wine barrels. |
| TJ: | It’s not? All right. |
| Matt: | But it’s also just their straight entry-level bourbon, charged nine bucks a pop here, it is from Windsor, California. But these guys also do custom distilling. Their website didn’t have a whole lot… It did have a phone number that we’ve been known to call 800 numbers. |
| TJ: | We have been known to call 800 numbers. |
| Matt: | So that would be fun. It’s about 50 bucks a bottle. |
| TJ: | California-grown corn wheat, specially malted barrels. |
| Matt: | It is farm to bottle. |
| Dan: | Farm to bottle. Love it. |
| Matt: | Just like that new stuff Heaven Hill’s putting out. It’s all farm to bottle. |
| Chris: | 88.4 proof. |
| TJ: | That is really easy. |
| Dan: | Nice and light. |
| TJ: | I always have found Sonoma whiskies, just whiskey done in California in general in that northern area are always really easy to drink. |
| Chris: | Easy to drink. |
| TJ: | And that’s why I asked if it was a wine barrel because usually there’s a plethora of wine barrels in Sonoma, so usually it’s finished. |
| Matt: | I think the low proof helps with this quite a bit. I think if this was proofed up it would be too much. |
| Chris: | Oh wow. There’s a ton of flavor on that. |
| TJ: | Great. It’s just great easy drinking whiskey. |
| Matt: | Its very flavorful. Nice long finish on it and it’s got kind of a fun little sweetness. |
| Chris: | There’s no syrupy mouth feel with that. |
| TJ: | There’s no burn, there’s nothing. |
| Chris: | There’s really nothing with it. It’s just [inaudible 00:42:28] whiskey. |
| TJ: | This is dangerous. This would be taken to a paintball thing and it’d be gone the first night. |
| Matt: | Oh yeah. And then I won’t play the next day. |
| Chris: | And I’d have to throw up to feel better. |
| Dan: | It’s really good. |
| Matt: | That probably won’t make me feel better. |
| Dan: | What is it again? Sonoma brothers distilling? |
| Matt: | Sonoma brothers distilling out of Windsor, California. |
| Chris: | Where’s Windsor? |
| Matt: | California. |
| Chris: | Thank you. |
| Dan: | Let’s look. |
| Matt: | But this was another one. Their website didn’t give a whole ton of information on it, so… I like it. I can probably sell this to somebody and it’s only nine bucks so I’ll sell it to Tom. |
| Dan: | He won’t buy it. It’s not expensive enough. |
| Chris: | It’s just south of Hettlesburg so it’s pretty north. |
| Matt: | Which makes sense then. |
| Chris: | North of Santa Rosa pretty much. |
| TJ: | And that’s really actually kind of north. It’s really close to Dry Creek Vineyard. My favorite vineyard in California. |
| Matt: | Dry Creek Vineyard. |
| Dan: | Nine bucks a pour. That’s a really good price. |
| Matt: | Is it good? It sounds… |
| TJ: | They do a fumé blanc. |
| Matt: | Sounds like it would be hard to make wine with a dry creek. |
| TJ: | No, actually your grape vines want to struggle. That’s how you get the best wine. |
| Matt: | Really? |
| TJ: | Mm-hmm, that’s why… |
| Matt: | Just kind of choke them out. It’s like a bad relationship. |
| TJ: | That’s why everything is super sweet in the Midwest. |
| Matt: | Is that too much? |
| Dan: | Is that too much? |
| Matt: | Hey I didn’t cuss. |
| Dan: | You just took that in a whole different direction. |
| Matt: | It could be a business relationship, it could be a friend. |
| Dan: | Metaphorically speaking, of course. |
| Matt: | I have plenty of friends that I want to choke out on a semi-regular basis. |
| Dan: | Oh God, definitely. |
| Matt: | I would like to think we all do. |
| Dan: | … Nine, 10, 11 ,12… I think I got enough. Okay. I can focus again. All right, so that was Sonoma Brothers distilling, straight bourbon whiskey, $9 a drink available at the Library pub, seven days a week at 90th and fourth. |
| Matt: | That was beautiful. |
| Dan: | Right? |
| TJ: | Yeah. I didn’t know you could carry a tune. |
| Chris: | And fourth. It’s very sing-songy |
| Dan: | For a moment. Just for a moment. |
| TJ: | Hi, I am Dan Patrick Jenkins, whatever. Taylor. |
| Dan: | Taylor. |
| Chris: | Sorry. Did you call him Dan Patrick? Dan Patrick Taylor? |
| TJ: | Dan Patrick. And the phone starts ringing. Don’t ever use that on your podcast again. |
| Chris: | I was Chris Patrick when I was on the radio in Vermont. |
| TJ: | Oh really? |
| Chris: | Because they didn’t want me to go by my last name. It was too rock and roll. |
| TJ: | So they wanted you to have two first names? |
| Chris: | Yeah, pretty much. |
| Matt: | Your last name was too rock and roll? |
| Chris: | Yeah. Well we can’t just call you Flum, but that’s literally my… Nope, it’s not top 40 enough. Like Chris Patrick? That’ll work. Yeah, duh. |
| Matt: | [inaudible 00:45:22]. |
| Dan: | I’ve told you that story. I first knew of Chris Flum when I was in high school and you were the afternoon host, co-host with the Capone Show on 89.7 The River. And I got a opportunity to come up and job shadow with you guys for a high school class. |
| Chris: | I remember this. |
| Dan: | And I was sitting in the other room or in the other chair next to Chris and at that point I only knew him as Flum and we were in between a break or whatever and I turned to you and I was like, “How did you come up with the name, Flum?” And you just looked at me totally dead and go, “It’s my last name.” And then looked back and I was like, “Oh my God.” |
| Chris: | That’s what I should have said. |
| Dan: | I probably sounded like a little shit. Like, “That’s such a dumb name. How’d you come up with that?” |
| Matt: | This stupid 16-year-old. |
| Dan: | It’s my last name. God. |
| Matt: | So what’d Dan do? He ran off and made up a new last name for himself. |
| Dan: | Yep. |
| Chris: | Yep. He was Fat Man Stan on the radio. |
| Dan: | Yep. |
| Matt: | You were Fat Man Stan on the radio? |
| Dan: | I was Fat Man Stan for a while. |
| TJ: | Oh wait, I need to hear this story. |
| Chris: | It was what he went on the River as, Fat Man Stan. |
| TJ: | You were on the river as that? |
| Dan: | Yeah, for like eight years. |
| TJ: | What year was that? Is that when… Was that Nikki Boulay time? No, you would be too old then. |
| Dan: | I was on the air 02 to 10 I think. Yeah. |
| TJ: | Okay. No, I stopped listening by then. |
| Dan: | Yeah, I would’ve too. |
| TJ: | No, I was listening to it when Nikki Boulay was still on it. |
| Dan: | Anyways… |
| TJ: | Nikki was over at the river. |
| Chris: | What’s that? |
| Dan: | Yeah, Nikki Boulay was over there. She was like afternoons? |
| TJ: | Yeah. Afternoon. |
| Chris: | Is that during free beer and hot wings time? |
| Janessa: | I think so. |
| TJ: | I don’t know. I was working at TGI, I was still in grad school, so I was working at TGI Fridays in Lincoln. |
| Chris: | It’s way after the Edge then when she was on the Edge. |
| Dan: | Yeah. |
| TJ: | It’s way after. Anyway. |
| Dan: | Anyways. All right, so we’ve tried the whiskies and now we’re going to try some beers. |
| TJ: | Yeah. |
| Dan: | TJ, is there a particular order you want us to try these |
| TJ: | Well, I think that going from the lightest to the heaviest, I mean the IPA is a double IPA. It’s probably… It’ll ruin the palette so to speak. |
| Matt: | I’m going to tell you right now, I’m going to hate that. |
| Dan: | So lets do that last. |
| TJ: | From the lightest to the heaviest? |
| Matt: | No, the double IPA. |
| Dan: | What should we start with? |
| TJ: | You never know. You might actually like it. |
| Matt: | I love your guy’s red and brown. |
| TJ: | The red is really good, especially when we brew it with the chocolate malt. It adds like a little hint of coffee towards the end of it. I did not bring any of that though, but the red is one of our biggest selling beers. Once we released it, it shot up into our top three. |
| Matt: | Its really good. |
Backswing Brewing – Kölsch
| Dan: | What do you want to start with? |
| TJ: | What did I bring? The Kölsch, the Wheat. Oh and then our new product, although I’m not going to say the name of it on air, because we’re changing the name of it due to possible… To prevent future litigation. |
| Dan: | Oh, did you get some copyright issues? |
| TJ: | No, it wasn’t any copyright issue. This is something else that we will… As per advice of attorneys, probably not ever speak about. So… I just made that up. But I’m just going to sit there and we’ll avoid that as we come up with a new name for it. After you guys try it, you can help me come up with a name. |
| Matt: | All right. So I grabbed the Wheat and the Kölsch. |
| TJ: | Yeah, we’ll go with the Kölsch first. Yeah. The Kölsch is another one of those beers that… People that don’t know what a Kölsch is, it’s really hard to sell it, but it’s such a great style of beer. It’s just an easy drinking beer. You will not have any regrets having that. And we brew it with the citra hop. And we were brewing it with citra hops before citra hops became the rage. And we used to be able to get them fairly cheaper then. But the citra hop really adds a nice little lemony flavor to it. And I had a bartender working for me, now he actually will put a little lemon around the edge of the glass and it really enhances the flavor of that Kölsch then. |
| Dan: | Fire that fucker. I hate lemon. |
| TJ: | Just like a… |
| Dan: | No, I hate lemon. Nothing that he did wrong. It just wasn’t for me. |
| TJ: | Remind me what to give you for Christmas. Bag of lemons. |
| Dan: | Like either of us are going to remember. |
| TJ: | Yeah. |
| Dan: | Remind me, TJ, I always was told that Kölsch was one of the oldest German recipes along with lagers and ales. I thought I’d heard you tell a story that it is actually a relatively new creation in the German portfolio. |
| TJ: | No, I did not tell you, whatever that story. |
| Matt: | You’re wrong. |
| TJ: | And I’m not even going to try to make anything up because I’m on air and somebody will call me out and go, “That is a lie.” But we did have somebody that worked for us that… She used to… When people would ask her what it tastes like, and she was not very well versed on, “Oh, you’re going to get this.” |
| Dan: | She’s not going to give you the marketing bullshit. Bull stuff. Damn it. |
| TJ: | What she would say is that she would always give what it felt like when she was drinking any of our beers and she sold it as, when people would say, what does it taste like? She said it tastes like laying in a hammock on a hot summer day. And it sold like wildfire. |
| Matt: | So you hired her to write the stuff for the website? |
| TJ: | Yeah, I was like… And we actually started using marketing for it where we had a six-pack sitting in a hammock then. |
| Dan: | Yeah. Are you paying her the royalties for that? |
| TJ: | No. In fact, no, not at all. |
| Dan: | I wouldn’t either. |
| Matt: | Nothing was signed. |
| Dan: | It’s amazing… |
| TJ: | They sign a, I get everything after they get employed. |
| Dan: | It’s amazing… |
| TJ: | Janessa doesn’t realize she just signed that too. |
| Dan: | It’s amazing as a lifelong salesperson, that when you find a phrase or a way of selling something that works, it just makes life so easy. |
| TJ: | Well you keep running with it until it doesn’t. |
| Dan: | Yeah. |
| TJ: | That’s all. You don’t change it up with every account you go into, you just keep going in and you go, you know what? It’s worked in 25% of the accounts I walk into, so I’m going to just going to keep doing it. |
| Dan: | And I’ve had some products that we’ve launched at J-Bros where I’m sitting at the tasting event and I try it and everyone else around’s like, “This is amazing.” And I’m like, I don’t like this at all and I know I’m not going to sell it. I don’t even… I mean I offer it, but I mean my pitches for things I do like, are, it’s amazing. I love to drink this. It’s great after this. And then my pitches for other things that I don’t like are, we have this at this price point. You can’t get behind it. |
| TJ: | Well, with sales it is really hard. I mean I’ve been doing sales it seems like forever now and it is really hard to sell something you do not like. And you can’t even fake it. You really can’t because if you’re not passionate about what you’re selling, it’s not going to work out at all. So I try with everything, even with you guys when you’re going into certain bars or I was even telling Janessa this last week, don’t try to sell them something that you know they don’t need. If we can fit into the portfolio, let’s do it. If not, just go in and say hi. Meet people. You don’t always have to sell something to somebody. |
| Matt: | Because eventually they may need something that you do have. |
| TJ: | They might need it down the road. |
| Matt: | And if you’re getting them to spend money on stuff that’s not going to sell, then when they do need something from you, they’re going to find someone else to buy it from. |
| TJ: | Well, and I also encourage all my staff, drink other people’s stuff. I don’t believe in this whole, we’ll only drink mine and that’s it. Get out there, try everybody else’s. |
| Matt: | The Budweiser mentality. |
| TJ: | Yeah, it’s stupid. Get out there and try other things. |
Backswing Brewing – Wheat
| Dan: | Speaking of trying other things, that was the Kölsch. This is the… |
| Matt: | The wheat. |
| TJ: | The wheat is so good. |
| Matt: | So light and summer-y |
| TJ: | Yeah, extremely light. |
| Matt: | Citrus-y. |
| TJ: | It’s the beer of the summer. Yep. |
| Dan: | Mines gone. |
| Matt: | This is something you’d drink all day on the boat. |
| Dan: | By the way, the Backswing wheat will be available by the time this publishes at Taps and Trucks. |
| Chris: | Nice. |
| Matt: | Taps and Trucks. |
| Dan: | Yeah. 108th in queue. |
| Matt: | Do they have trucks? |
| Dan: | They do. |
| TJ: | Food trucks. |
| Matt: | And taps. |
| Dan: | It’s a really smart business thing I really wish I would’ve thought of. They converted an old Sonic and now the food trucks line up circled around the bar and it’s open air business. You walk up to the truck, you order your food, you walk over to the bar, order your drink, sit down, your food’s ready. It’s kind of neat. It’s where Izzy’s got their start. |
| Chris: | Yep. |
| TJ: | Well and the first time I saw that, it reminded me of… Now I can’t even think of the name of the movie. It was the old Stephen King movie where all the trucks were encircling the gas station. |
| Chris: | That’s Full Throttle… Full. No it’s not. |
| TJ: | What was the name of that movie? |
| Dan: | You thinking Full Metal Jacket? |
| TJ: | No, I’m thinking of… |
| Matt: | I was thinking with the… |
| Chris: | And the Big Clown Semi? |
| TJ: | Yep. The big Clown Semi. |
| Dan: | I think you guys are thinking the video game. |
| Chris: | No, we’re not. |
| TJ: | No we’re not. |
| Dan: | What you’re talking about [inaudible 00:54:12]. |
| Matt: | Its Twisted Metal. |
| Chris: | Yeah Twisted Metal. This is a… |
| TJ: | It’s Stephen King I believe. Pretty sure. |
| Dan: | Yeah, dang it. It’s not Quintin Tarantino? |
| TJ: | [inaudible 00:54:18]. No. |
| Dan: | I’m just fucking with you guys right now. Damn it. |
| Matt: | No, Tarantino’s only made like six movies. |
| Dan: | And they were all eight and a half hours long. |
| Matt: | Yeah. |
| Chris: | Was Emilio Estevez in that? |
| TJ: | He was. |
| Matt: | Yeah, he’s the main character. Total… |
| Dan: | Was it… |
| TJ: | No its… Maximum Overdrive? |
| Chris: | Maximum Overdrive, there it is. |
| Matt: | That’s what it was. |
| TJ: | Thank you. |
| Chris: | I’ve seen that movie way too many times. |
| Matt: | With the Elf face on the one. |
| Chris: | That’s what it was. |
| Matt: | The Green Goblin. |
| TJ: | Yeah, Green Goblin, wasn’t a clown, it was Green Goblin. |
| Matt: | [inaudible 00:54:42] freaking. |
| Dan: | That was never the Fox-42 movie [inaudible 00:54:43]. |
| TJ: | So when I see Taps and Trucks, that pops into my head. It’s like… Again, Dan’s like, whatever. |
| Dan: | No, we should do it. |
| Matt: | This wheat’s great. |
| Dan: | This is my second favorite beer of theirs. |
| TJ: | What’s your first? |
| Dan: | Red. |
| TJ: | The red. Yeah. |
| Matt: | The red’s fantastic. |
| TJ: | And the good thing about the wheat is we make it with a Pacifica hop, so you don’t even need to put any oranges or anything in there because it does add a little hint of orange marmalade to it. So it’s a great finish on that. And we brew it with just an American yeast. So you’re not getting the clove and the banana. But we did put some toasted coriander in there too, and that… When I say toasted, we toasted in a $20 toaster that we bought fro Walmart. |
| Matt: | Nothing wrong with that. |
| Dan: | Awesome. |
| Matt: | You do whatever works. |
| TJ: | Nothing fancy on that thing. |
| Matt: | No, I could drink that all day in the summer. Well, until my gout flares up, then I have to switch to something dark. |
| TJ: | Well, we have a lot of restaurants that we’ll cook with that wheat as well. A lot of chicken. |
| Matt: | Yeah. |
| TJ: | It’s a great beer to cook with, so no… |
| Matt: | This is the double. |
| TJ: | So this is our flagship. This is the one that is the reason we are in existence. My business partner Pat Simpson, what he was originally trying to make, and again, this is when we thought we were geniuses and we were home brewing, was… Back in the day was the 90-minute IPA. It was one of his favorite beers. And I’m also going to add a little sidebar to this. My business partner, Pat, no longer drinks. He is our main brewer and he has been off alcohol for years. |
| Chris: | Nice. |
Backswing Brewing – English Style IPA
| TJ: | So the guy that invented this beer who was trying to invent a 90-minute style IPA ended up coming up with this. He was so angry that he didn’t even want any. He thought that it was horrible, didn’t want to do anything with it, but it took off. |
| Chris: | What was his process that made him… Because that’s a very unique proprietary beer, right? The process of it is a very proprietary, hidden, close… They do it, they agitate it in. So what was his process of agitating that over 90 minutes? |
| TJ: | And again, this was during our infant stages, so I think his idea was, “I’m just going to dump a ton of malt in here and jack up the alcohol and then jack up and dump the hops in.” And that was the process. And then we had also added a little lemongrass to it, but what ended up coming out was more like an English style pub ale. So although the IVUs are there, it’s definitely a double IPA, the alcohol is there. It is sweet on the lips, a lot of caramel to it and the hops come through on the backside instead of hitting you on the front side. |
| Chris: | Yep. I get all the malt sweetness on the front. |
| TJ: | And this is why people that don’t like IPAs… Now I’m going to caveat this, will say actually it’s not that bad. |
| Matt: | This one does have a nice little citrusness to it that… |
| Chris: | And a sweetness. |
| Matt: | … Kind of cuts that bitterness. |
| Chris: | Yeah, it’s nice and dry too. |
| Matt: | I still don’t know if I could drink more than one or two of these. |
| TJ: | But see that’s a good thing though. The people that don’t drink IPAs that still say that they can drink one of them, I think were we score a win on that. |
| Matt: | This would take me a while to get a second one down. |
| Dan: | So anybody that’s a bartender, which most of us have been, know that you don’t learn a customer by their name. |
| Matt: | No. |
| Dan: | You learn it by their drink. And I think I got the guy’s name right, but there’s a gentleman that comes in Sunday… Sunday’s about four or five o’clock. He either asks for a strong stout or a strong IPA. Jerry. |
| Matt: | Oh, Jerry. Yeah, |
| Dan: | He would absolutely love this. |
| TJ: | Well, and the other one that came from this one, and we actually brewed it last week and we never know when we’re going to brew it. It’s our over par, which came from this beer. That’s a 10.5% and that’s over 300 bucks I think a keg. But that one, it was kind of a mistake. I think the whole thing started when we were first starting to brew our IPA and the mash got stuck. We only got about half the liquid. I have the word out of what we were trying to get out and we got this high octane and thanks to Zipline, they were able to supply us with some hops and we dumped a bunch of citra hops into it and the next thing we know, we had a triple IPA that came out and the people that drink that triple IPA, I just have regulars, that’s all they drank out of any of our beers. They just come in, you have the over par and it goes well with cigar bars and craft beer bars. |
| I mean craft… You guys wouldn’t have a problem selling… I don’t know if you guys have ever brought the over par in before. You’ve had it before? Okay. It’s just a really smooth 10 and half percenter. Now this is a completely different product. | |
| Matt: | Yeah, whatever this is. |
| TJ: | [inaudible 00:59:50] side bar. |
| Chris: | Okay, so that was the… |
| TJ: | [inaudible 00:59:54] this is the English style IPA. |
| Chris: | Okay. |
| TJ: | All right. So this product, this is a unique product that with the help of another person, we developed… |
| Dan: | Sorry, TJ, can I stop you for a minute? I had a question on the IPA that I think would be a good generic question for people listening. Why are IPAs typically more expensive? |
| TJ: | Well, there’s a lot more hops in it. There’s a lot more, yeah, ingredients. Different ingredients… |
| Dan: | And hops are not cheap. |
| TJ: | … they put into it. |
| Chris: | No. |
| TJ: | And depending on what you’re going with with the hops, I mean you don’t necessarily have to go with expensive hops though to get a great beer. Sometimes it’s just the process in which you’re doing things with. But a lot of times when people are looking to make a beer, you’ll start seeing trends in the same direction where one person makes a beer with this type of hop and then everybody’s like, “Oh, that was a good beer.” And then the next thing you know, the entire country’s making a mosaic… |
| Dan: | Yeah. |
| TJ: | … hazy IPA. And that’s why you can’t touch certain hops after a while. |
| Dan: | In the alcohol industry, there’s a lot of factors that go into price. It can be the source, the products, the hops or the grains or whatever it is. It could be the aging, length, it could be the barrel type, it could be the fires in California, whatever. I’ve always- |
| Chris: | [inaudible 01:01:13]. |
| Dan: | You’re dealing with commodities. |
| TJ: | Exactly. That’s what exactly what I was going to say. |
| Matt: | Yeah. That’s what you’re dealing with. So even wars breaking out will change the price of our product. Now, funny enough, even with our double IPA, we line price it and we sell it. We put it on shelf for nine point 99 just like any of our other beers. So you’re getting a six-pack, 12 ounce can for 9.99 and an eight and a half percent IPA. |
Backswing Brewing – Social Soda
| Dan: | Okay. Thank you. I appreciate that. Continuing the- |
| TJ: | Okay, so with this product, this is a bitters and soda and bitter sometimes gets a bad rap. It’s actually there’s all kinds of different flavors of bitters and this one is an orange one. This is zero calories, zero sugar, all natural, gluten-free, you name it. It is just an easy drinking style of sparkling water is what you’re looking at with this. |
| Matt: | That’s extremely low alcohol. |
| TJ: | Yeah. The only reason why we have to put anything on there is because of the bitters and the FDA requires that. |
| Dan: | Can I see the whiskey? |
| TJ: | But other than that, it’s zero alcohol. So this is my go-to drink. I don’t drink Coke, Pepsi or anything, but when I want that… |
| Matt: | It’s because you’re smart. |
| TJ: | … that bubbly. I need that carbonation. I go to this and I’ll have it. It’s light. It’s easy drinking. The interesting thing is that, again, I go back to my bartenders because they sometimes seem to know more than I when it comes to different things. They will put tequila in it, they’ll put vodka in it. |
| Matt: | Turn it into a ranch water. |
| TJ: | They turn it into a ranch water. |
| Matt: | Yep. |
| TJ: | I’ve actually put whiskey in it with the orange. |
| Matt: | I bet this is great with a little bit of whiskey, which you could even drop a little cherry juice in there and make it kind of a really nice, light, summery, old-fashion. |
| Dan: | What? |
| TJ: | Yeah, it’s a great product, easy drinking, and most of the people that try it, once they get by the whole bitters name, then they try it and they’re like, “Actually, that’s really not that bad.” But we got to get rid of the soda name because then people are thinking sweetness and stuff. |
| Matt: | Well, as long as people know that it’s soda water and not soda pop. Then common sense, which we know there’s a lot of people out there with no common sense, but common sense would tell you that this is going to be a very light, I don’t want to use the term watered down, because it’s definitely not watered down, but it’s going to be water, basically. Water with bubbles. |
| TJ: | It’s flavored water in a sense. |
| Matt: | Yeah, water with bubbles. |
| Dan: | All right, I got your name for it, it’s Sobit. |
| Matt: | Sobit? |
| Dan: | Yep. Sobit. |
| TJ: | Did you check trademark? |
| Dan: | Not… |
| TJ: | [inaudible 01:03:54]. So every time we’ve come up with a name and we’re like, “That’s it,” we check trademark. And it’s like, “That is not it.” |
| Dan: | Yeah, I’m just the name guy, you got to do the hard work. Or I’ll take 10% royalty. |
| TJ: | Sobit? You might want to text that to me later because I’m going to forget here in about 20 seconds. |
| Dan: | Yeah. I’ll forget to text it to you. |
| Speaker 7: | [inaudible 01:04:11] |
| TJ: | Wow, look at you Dan. |
| Speaker 7: | That works. |
| Janessa: | But otherwise, I don’t see any… |
| Matt: | Didn’t see any products come up with it? |
| TJ: | Under the trademark office… |
| Dan: | Off the microphone. She said that it’s a word for beauty and beautiful and… |
| Janessa: | Pretty. Beautiful and pretty. |
| Dan: | Beautiful and pretty. That’s what Sobit means. |
| TJ: | Isn’t there, or wasn’t there a drink, a beverage that was like Soble, SoBe? |
| Matt: | Oh, yeah it’s SoBe. |
| Dan: | Oh, SoBe. |
| TJ: | Yeah, it was like a [inaudible 01:04:36] or something like that. Yeah. |
| Matt: | SoBe was an energy drink and they did fruit smoothie type stuff and… Which I’ll tell you, this is… I wouldn’t call this beautiful. I would definitely call this pretty because it’s so light and easy and it’s pretty flavorful for something that’s modern. |
| Speaker 7: | [inaudible 01:04:54]. |
| TJ: | Wow, look at you go, Dan, we’ve been working on this now for months. |
| Speaker 7: | And it took a [inaudible 01:04:59]. |
| Dan: | All it took was four whiskeys and some beers. |
| Matt: | That sounds like a cheap paycheck. |
| TJ: | I should probably be texting this to my… I was going to say, did you say it was a cheap what? |
| Dan: | Yeah. |
| TJ: | And the interesting thing on top of this was that we were able to keg it. So we had it on tap at both of our tap rooms and we were able to pour it directly from the tap. So we have a mocktail list now, in our tap rooms and it is all made from the soda. |
| Dan: | Do you mean to delete that? |
| TJ: | But… |
| Chris: | Yes. |
| TJ: | If there’s a bar that wants it on a tap and when we start making it in large quantities, which that’s going to be this summer, we can put it into a keg. But the only problem is the coolers got to stay above 32 degrees. If you’re running cooler temps down 32, you’ll just freeze it. But we keep our beer cooler at like 42, so we don’t have any problem with freezing. |
| Dan: | All right, so does that wrap it up for the drinking portion of the podcast? |
| Matt: | I think that’s it. |
| Dan: | Beautiful. |
| Matt: | You got the top 10 thing? |
| Dan: | I got the top 10 thing ready to go. Top 10 potato chip brands. |
| Matt: | Brands or flavors? |
| Dan: | Brands. |
| Chris: | Brands. |
| Matt: | Oh, there’s 10 potato chip brands? |
| Dan: | Actually, that’s a great point. I found 13. |
| Matt: | Wow. So we get three vetos. |
| Dan: | Yeah, and we’re going to go as the primary thinking brand and it’s not always potato chips but it’s within that category. |
| Matt: | Pringles. Number one. |
| Dan: | The flavor type, let’s not get too deep into it, quite yet. |
| Matt: | Pringles, Cheezems, number one. |
| Dan: | Did you look at my list? |
| Matt: | No. |
| Dan: | Okay. |
| Matt: | Well, I would assume Pringles is on… |
| Dan: | TJ, we do a top 10, a blind top 10 for the podcast. So we pick a category. You guys don’t know what the 10 or so items are on the list. You know the category that it is and you have to rank them one through 10, I believe I have 14 on here. So you would get four items that you would say they don’t even deserve to be on the list. They’re out. You get to veto them. The other 10, as I list them off, you have to rank them. “Well I think this brand is probably sixth. I think that brand’s third.” As it goes on, you get all of the list, but it’s a blind top 10, so you don’t know what’s coming but you know what’s in the potato chip aisle. |
| Matt: | You rank them one at a time as we go. |
| Chris: | We talk about it. |
| Dan: | You look like you… |
| Chris: | You’ll understand. |
| TJ: | I was going to say, you didn’t tell me I was going to have to think for this one. |
| Matt: | You don’t really have to think. |
| Chris: | You don’t really have to think. |
| TJ: | This is all stomach thinking. So just let the stomach think. |
| Matt: | And Dan, if pretzels are on this at all, I will punch you in the face. |
| Dan: | Good to know. |
| TJ: | Well I was going to ask you, some of these things are quantified as potato chips. |
| Dan: | Yeah. These… Let’s just jump into it. |
| TJ: | Are you leaving all the Doritos out of it? |
| Dan: | These are the actual… Yeah, basically if it’s down the potato chip aisle. |
| TJ: | So, Cheetos? |
| Chris: | The pork rinds are too, you know? |
| TJ: | Oh god. Pork rinds. |
| Matt: | I hate pork rinds. |
| Dan: | To me, pork rinds, they overdo it. |
| Chris: | [inaudible 01:08:14] road trip. |
| TJ: | Is this overrated? |
| Dan: | No, it’s just top 10 brands. Top 10 brains. |
| Matt: | So, our favorites. |
| Dan: | We’re going to start off with Fritos. |
| Matt: | That’s pretty low. |
| TJ: | Just by hand or the… Which? |
| Dan: | Frito corn chips. |
| Chris: | Let’s make Fritos our base. |
| Dan: | Frito corn chips. |
| Chris: | Let’s say, our Fritos… Because that’s super versatile. So let say Fritos is like a five. Let’s judge everything about these chips. |
| Matt: | Whether it’s better or worse than Fritos. |
| Chris: | Yeah. Which, could be a five. |
| Matt: | I kind of like this strategy. |
| Dan: | Fritos took a whole nother level when they started making them as the scoop. |
| TJ: | Yeah. Yeah. |
| Dan: | Because when they came they were kind of balled up and curly… |
| Matt: | Oh, they were so small, you would get shit all over your fingers. |
| Dan: | Yeah, they were a little… But when they into the scoop phase, I was like, “This is a new…” |
| Chris: | Dipping a Frito in a bean dip. |
| Dan: | Yeah. |
| Chris: | Bro. I’m cool with a five on that. That’s the base. There’s the base. It either gets better or worse from that. |
| Matt: | I’m probably okay with Fritos being middle of the road. |
| Dan: | TJ, in a world of 1 to 10 being completely open, where do you put Fritos? |
| TJ: | I think Fritos are higher than a five. I’ve always enjoyed that, the crunch of those. You never get a flat, you know what I mean? It’s always got the same flavor in each one. There’s always a good crunch to it. |
| Matt: | That’s also part of the problem is there’s the same amount of flavor in each one. Consistency is not always good. |
| Dan: | And this is the thing also, you guys will discuss amongst yourselves to come up with where this is going to rank. |
| Matt: | And you said we have four vetos? |
| Dan: | You have four vetos. Let me double count. |
| Chris: | Three vitos, three vitos. |
| Dan: | No, we have four. |
| Chris: | Basically, you have 14. |
| Dan: | I have four. I believe I have four, let me double count. |
| Matt: | One vito each and then a collective. |
| Chris: | Yep. I’m holding firm at a five. I’m like, everything is good or bad from Fritos. |
| Dan: | I am going to go 13 on this. Because I did have 14, but I’m deleting one of them because I’ve never heard of it and I don’t think you guys have either. |
| Matt: | What is it? I’ll tell you if I’ve heard of it. |
| Dan: | Yeah, U-T-Z? |
| Chris: | Yeah. |
| Matt: | Yeah. |
| Chris: | Utz, they’ve been around forever. Don’t they have a really awesome barbecue? |
| Matt: | They’ve got… |
| Dan: | Yeah. |
| Chris: | Great club mix. |
| Dan: | I’ve never seen it before… |
| Chris: | They make pretzels and cheese balls, pretzels, rye bread. |
| TJ: | It’s pretzels, the company. |
| Dan: | Well, before we get too much into it, do you want to leave them on or take them off? |
| Chris: | Take them off. |
| Matt: | I would take those off. |
| Dan: | Take them off? All right. |
| Matt: | Because I wouldn’t look at those as chips. |
| Dan: | Okay. Coming back to Fritos. |
| TJ: | But they make good kettle chips, though. |
| Chris: | Okay, Fritos. Five, anybody? |
| Matt: | I’m good with five on it. |
| Chris: | You’re overruled. |
| TJ: | I know. I was going to say four just to… |
| Chris: | You could see you’re overruled, sir. |
| Dan: | All right. Fritos goes into number five. Cheese Puffs? I get it. It’s not a potato chip, but the cheese puff… |
| Chris: | God, I freaking am [inaudible 01:10:53]. |
| Dan: | They’re sitting right over there. If anybody needs to taste test. |
| Matt: | The balls. |
| Dan: | Yeah. |
| Chris: | The cheesy poofs. |
| Matt: | Cheese balls. |
| TJ: | Or the original Chester Cheetah. So here’s… |
| Chris: | The tube one. Are you a crunchy or you a Cheetos? |
| Matt: | Oh, the Cheetos poofs are gross. |
| Chris: | Dude. |
| TJ: | The crunchy ones are… That’s top. That’s top notch. |
| Chris: | Those have been around forever. |
| TJ: | Like, oh man, those ones. |
| Chris: | Yeah. Cheetos puffs have been around forever. |
| TJ: | So, here’s my thing… |
| Dan: | Oh, shit. I just realized I made a mistake. |
| TJ: | It’s either, for me, my favorites are either Cheeto puffs, that Kevin’s munching on, I really want. Or sour cream and onion anything. |
| Matt: | I do like sour cream and onion. |
| Dan: | So I got to back up here a little bit and fix something real quick. Because I didn’t realize Cheese Puffs were the same brand. So… |
| Chris: | What? |
| Dan: | … Cheese puffs are off. So now we got 12. |
| TJ: | Who’s in charge of this? |
| Dan: | And instead, I’m saying… |
| TJ: | Who gets to veto Dan? |
| Dan: | … Cheetos. |
| Chris: | The Cheeto brand? |
| Dan: | The Cheetos brand. |
| Matt: | I freaking love Cheetos. It’s top three for me. |
| Chris: | Oh, that’s top three. |
| Dan: | Because you’ve got the original Cheetos that were really kind of difficult, they’re harder, they’re smaller, thinner. Chester Cheeto… |
| TJ: | Oh, no, these are the original ones here. |
| Dan: | The puffs are the original? |
| TJ: | Yeah, those are the original ones. |
| Chris: | Yeah. They’re gross. |
| TJ: | Yeah, those are the original ones. |
| Matt: | [inaudible 01:12:09] so great. |
| TJ: | They’re the ones that fall apart in your mouth. |
| Matt: | [inaudible 01:12:11] screw it. Get rid of them. |
| Dan: | But Cheetos [inaudible 01:12:16]. |
| Matt: | [inaudible 01:12:16]. |
| Chris: | [inaudible 01:12:16]. |
| TJ: | [inaudible 01:12:16]. |
| Chris: | Man, I dislike you this week. |
| Matt: | They’re disgusting. They stick in your teeth. No. |
| Dan: | Don’t hoard those all the way down there. |
| Chris: | You don’t even know what they are. |
| TJ: | They’re good, that’s all I know. |
| Chris: | Matt and I are not talking this week. |
| TJ: | And they got the fake cheese all over [inaudible 01:12:28]. |
| Dan: | Cheetos. |
| Chris: | Now, crunchy Cheetos, they’re great. |
| TJ: | Yeah, crunchy Cheetos are… |
| Dan: | Yeah, it’s the brand as a whole. That’s why I kind of changed that. |
| Matt: | As for the puffs, we got to get rid of them. |
| Chris: | No. |
| Matt: | Because all this… Everyone’s got this big boner about the puffs. |
| Dan: | What? |
| Chris: | Yeah, we’re not talking this week. I’m mad at him. I’m not even going to look at him. I’m not even saying bye to Matt when we leave. |
| Dan: | Yeah. I mean, we’re talking 1970s. |
| Matt: | Yes, you will. |
| Chris: | No, I won’t. Oh, see I just responded to you, but I’m not looking at you, I’m looking at Dan. |
| Dan: | Wow. You’ve officially made Dwight Schrute shunned. |
| Matt: | That’s fine. |
| TJ: | I want to hear from outside the microphone. What are your thoughts on this, Janessa? The judge. |
| Janessa: | I agree that the puffs get stuck in your teeth a lot. |
| Matt: | Yeah. They’re terrible. No one wants to see that smile. |
| TJ: | And that is Janessa’s last opinion. |
| Chris: | Yep. Yep. |
| Matt: | You just got fired. |
| TJ: | Erase my phone number. |
| Janessa: | [inaudible 01:13:10]. |
| Dan: | All right. |
| Matt: | That’s a generational thing. |
| Chris: | Oh, the spicy ones are. Get the flame in. |
| Dan: | By the way, just to settle the conversation. Cheetos originally launched in 1948 as the original small Cheeto stick. |
| Matt: | The hard ones? |
| Dan: | Yeah. |
| TJ: | Really? |
| Matt: | Oh, damn it. |
| Dan: | Then they introduced the puffs. |
| Matt: | That changes everything. |
| TJ: | Yeah. Well I wasn’t around in the ’40s, so I only knew it from the ’70s. You’re a Richard. Get those things away from me. They’re so good. |
| Dan: | Oh my God, they’re so good. All right, Cheetos. |
| Chris: | Ham and swiss sandwich with those things. |
| Matt: | [inaudible 01:13:39]. |
| Dan: | Are we veto-ing…? |
| TJ: | See. But that’s the problem. Once you start, you don’t finish so you don’t like them because they get stuck in your teeth, but you’ll still eat them. |
| Chris: | Yeah. You got to shave your head. |
| Matt: | You can’t eat just one. |
| Dan: | Yeah. All right… |
| TJ: | And they leave orange stuff all over your hands. |
| Dan: | I know. They are very messy. |
| Chris: | Orange dust. |
| TJ: | So mad, they turn your fingers orange permanently. |
| Matt: | Yeah, same. This would be my number one. |
| TJ: | I’m sure that’s going to be a dye that gets… |
| Dan: | We could, because we basically do whatever the hell we want to. You guys could overrule his veto. |
| Chris: | No, no, no, no, no, no, no, no. |
| Matt: | No way. |
| Chris: | That’s the next, we can’t… |
| Matt: | This isn’t the government. |
| Chris: | No way. |
| Matt: | We’re not playing games with my son where he’s like, “Ah, I’m changing the rules.” |
| TJ: | How many do you need to overrule a veto? |
| Dan: | I was going to say it’s a majority vote. But… |
| Chris: | Nope, nope, nope. |
| Dan: | All right. Is [inaudible 01:14:23]. |
| Chris: | I’m okay. I’m okay with Matty curse. |
| Dan: | Are you officially using one of their two Cheetos? |
| Chris: | A lesson to the world. I respect your opinion, although I disagree with it, but you’re a good person so I respect your opinion… |
| Matt: | That’s beautiful. |
| Chris: | But it’s still dumb. |
| Matt: | Great. |
| TJ: | But if we overrule the veto, we’re teaching government to the people listening. |
| Dan: | That’s right. |
| Matt: | Are we? |
| Chris: | No. No we’re not. I’m just going to accept it. |
| Dan: | If we were teaching government. I’d be paying one of you to overrule the veto and then you’d overrule the veto. |
| Matt: | Yeah. |
| Chris: | That’s it. |
| Matt: | And then I would want them dead. |
| Dan: | Is Kevin the lobbyist? Matt, you’re officially using your veto on Cheeto. |
| Matt: | I’m going to die in a plane crash now. |
| Dan: | Can I hear your reasoning behind this? Because I can’t believe Cheeto is not going to be on this list. |
| Matt: | Well now that you came out and said the Cheeto originals were the crunchy ones, that changes everything because those don’t suck. |
| Dan: | You can put them on the… |
| TJ: | The flaming ones don’t either. |
| Matt: | That’s a generational thing. |
| Chris: | I just like sucking on the puffs until they disappear in my mouth. |
| TJ: | My god. |
| Dan: | All right. Matt? And I like how you went right into the microphone. |
| Chris: | Sultry. See if we had headphones, you’d be able to understand what I’m doing. |
| Dan: | Matt, you’re on the clock. |
| TJ: | Chris, I never took you for a sultry guy. |
| Matt: | With crunchy Cheetos. I would go a four. |
| Dan: | All right. With his eighth pick in the NFL draft, Matt has decided [inaudible 01:15:44]. |
| Matt: | I pick Shedeur Sanders. |
| Dan: | All right, so.. All right. Cheetos is back on the board. |
| Chris: | Okay. Cheetos is back on the board. |
| Dan: | Matt says four. |
| Matt: | I’ve rescinded my veto. |
| Chris: | That’s fine. I’ll accept a four. |
| Matt: | I’ll save it for Gardettos. |
| Chris: | It’s better than Fritos. |
| Dan: | Oh, Gargettos. |
| Chris: | It’s better than Fritos. I’m okay with the four. Are you okay with a four? |
| TJ: | I’m fine with the four. You already vetoed my Fritos so I have no choice. I got to replace it. |
| Chris: | No, no. Fritos is the five. |
| Dan: | Fritos is a five. |
| Matt: | Fritos is the five. |
| TJ: | I know, I wanted it as four but… |
| Matt: | We just overruled you, we didn’t veto you. |
| TJ: | Dan just told me to be quiet. |
| Dan: | Doritos. |
| Chris: | Over which one? |
| TJ: | I’m going to get killed for this one. |
| Dan: | It’s the brand as a whole. |
| Matt: | I would go Doritos as number one. |
| TJ: | See, and I think they’re overrated… |
| Dan: | Doritos in a sour cream dip… |
| TJ: | … and I’m going to get killed on that. |
| Dan: | … are absolutely my fat kid moment. |
| Chris: | A walking taco with Doritos, dude. |
| Matt: | But we’re just talking about the Doritos. The walking taco part’s got to get thrown out the window. |
| Chris: | I know, I know. They should never have said that. |
| Matt: | Although, delicious. |
| Chris: | But they have to be in the top three. |
| Speaker 7: | Most overrated chip of all time. |
| TJ: | That’s what I just said. I said it’s the most overrated chip. |
| Chris: | You got a veto to use. |
| TJ: | Yeah. |
| Chris: | You could use a veto if you want. |
| TJ: | It’s just an overrated chip. |
| Chris: | I think it’s crowd. Everybody’s like, “Oh, you like it? I like it.” |
| TJ: | It’s crowd funded. |
| Chris: | TJ’s from… |
| TJ: | Backswing brewing [inaudible 01:16:56] Doritos. |
| Matt: | Doritos. |
| Chris: | Don’t get me wrong, my kids love them. So I’m buying them all the time, but I mean when they’re $14 a bag, I think they’re overrated. |
| TJ: | As it comes out with a cool ranch Dorito beer next week. |
| Dan: | But that is another thing… |
| Chris: | [inaudible 01:17:09] get a dandelion one. |
| Matt: | Cool ranch water. |
| Dan: | That is another thing that is incredibly unfortunate. The potato chip market is ridiculously overpriced. |
| Chris: | Yeah. It is. |
| Dan: | As a whole. |
| Matt: | Well, then half the bags air. |
| Chris: | Yeah. |
| Dan: | The cheese puffs that I’m enjoying here. The regular size bag was 5.29 at the store. This was on sale. This family size 32 ounce bag, 64 ounce bag, I don’t know, cholesterol bag. |
| Chris: | [inaudible 01:17:33] bag, family. |
| Dan: | 13 and a half ounce bag was 4.99. |
| Matt: | That’s what’s… |
| Chris: | Rather go home and make a Ham and Swiss. |
| Matt: | That’s 80% air. |
| Dan: | Yeah. |
| Chris: | Well, including the puffs. |
| Matt: | 10% cheese, 10% yuck. |
| Dan: | That’s why it’s funny to sit in the potato chip aisle and look at the actual net weight that what it actually weighs out to be. |
| Matt: | It’s like, why is the bag so big? |
| Dan: | Yeah. |
| TJ: | What’s the serving size on the back of that? Like 72 puffs? |
| Dan: | Good question. |
| Chris: | I bet you it’s probably four puffs. |
| Matt: | Four. |
| Chris: | Because we’re fat American. |
| Dan: | 13 pieces… |
| TJ: | There’s no way. |
| Dan: | … is a serving size. I’ve already killed that since we started the list. |
| TJ: | Yeah, there’s no way 13… |
| Dan: | 160 calories. |
| TJ: | I love Cheese puffs. |
| Dan: | All right. Back to it. Doritos. |
| Matt: | Doritos, I think Doritos would be a top three for me. |
| Chris: | It’s got to be top three. You can veto if you want. And you’re… |
| TJ: | I would put them in the top five but not top three. So I have to say veto. |
| Chris: | Veto? Vetoed. |
| TJ: | And a lot of that is just because… |
| Dan: | You guys are fucking going to hell. |
| Chris: | I agree with you. |
| Dan: | My god. How could you vote to do that? Who did that? Vetoed it? |
| TJ: | I did. |
| Dan: | You just said they’re the top three. |
| Matt: | The brewer guy. |
| Chris: | The brewer did. |
| TJ: | Hey, this could actually work out better for me. Because people are going to hate me, so they’re going to come to the tap room looking for me. |
| Chris: | Yeah, that’s right. |
| Matt: | Tostitos would probably be up closer to 10 for me. |
| Chris: | Tostitos? |
| Matt: | Nine. |
| TJ: | The simplicity of them. |
| Dan: | In high school, when I was… |
| Matt: | And I love nacho chips. |
| Dan: | … when I was partaking in the illegal affair of marijuana… |
| Matt: | Methamphetamines. You are from Red Oak. |
| Dan: | Our friends, we always had a group that got together on Fridays and we drank and did some illegal activities, especially under 21 and we always had a list of things we always got, like Tostitos pizzas. You got to have one of those. Or five. |
| Matt: | Totino’s. |
| Chris: | Totino’s. |
| Dan: | Totino’s pizza. |
| TJ: | Wow. What are you guys making? |
| Dan: | They would always buy two bags of Tostitos chips. One for me and one for the rest of the group. And I would eat the entire bag after smoking a little marijuana. |
| TJ: | With or without salsa? |
| Dan: | Straight. |
| TJ: | Just dive right in? |
| Dan: | Not even the scoops, just the chips. |
| TJ: | The giant… |
| Matt: | When you were in high school, did they even have the scoops? Was that a thing? |
| Chris: | Hell yeah. I’m sure they were. |
| Dan: | They may not have. |
| Chris: | I’m sure they did. |
| Dan: | I feel like that was a college thing when they got released. All right, Tostitos. Chris said at the beginning of this, “Hey, we got to get, wrap this up quick.” We’re an hour and 22 in. And we’re 25 minutes past our typical record time. So, Tostitos. |
| Chris: | You have a lot of editing. |
| Dan: | Oh, we don’t edit much. |
| Matt: | I’d be eight to ten on Tostitos. |
| TJ: | It’s got to be in the top 10. Because they’re good for what they are. |
| Matt: | They work. They work great for like nachos. |
| TJ: | They’re versatile. |
| Matt: | Chip and dip. |
| Dan: | Chris, what do you think? Eight, ten, nine? |
| Chris: | Nine. |
| Dan: | Nine? Matt? |
| TJ: | I do like nine. |
| Matt: | I like nine. |
| Dan: | Give it nine? |
| TJ: | I think nine’s a good choice on that one. Look at that. We all agreed on that. |
| Dan: | Ruffles? |
| TJ: | They have ridges. |
| Chris: | Ruffles have ridges. |
| Matt: | They do have ridges. |
| TJ: | Talking about marketing. Look at that. That was generational marketing right there. |
| Chris: | Better or worse than Fritos? |
| Matt: | I would go with four on Ruffles. |
| Chris: | Well, I think we got to do a three then. Because I think four is taken. |
| Matt: | Did we do four on Doritos? |
| Dan: | We did do four, Cheetos is four. |
| Matt: | Cheetos is four. |
| Dan: | No, Doritos got fucking vetoed. |
| Matt: | That’s right. Wow. |
| Dan: | God damn, I’m really getting personal about this. |
| TJ: | Man, you were really upset about that. |
| Dan: | Sorry. I’m sorry. |
| TJ: | Says the guy that eats a bag of nacho chips. |
| Matt: | Which I would go three with Ruffles. |
| Dan: | Three? Okay. |
| Chris: | Ruffle is three. |
| TJ: | Yeah, Ruffles is good. Yeah. And they don’t make a bad flavor, either. |
| Matt: | They really don’t. |
| Dan: | Pringles. |
| TJ: | Sour cream. |
| Dan: | Chips. |
| TJ: | Top dog. |
| Chris: | They’re chips. |
| Dan: | Number one? |
| Chris: | I always liked putting two in my mouth making me look like a… |
| Dan: | Duck face. |
| TJ: | [inaudible 01:21:11]. |
| Chris: | Yeah. |
| Dan: | You ever put two of them in your mouth and then think about laughing at me? |
| Chris: | Yeah. Yeah, absolutely. |
| Matt: | Then he breaks his penis off. |
| Dan: | Oh, Pringles. Number one? |
| Matt: | One. |
| Dan: | You got one and two left. |
| TJ: | I’d say two. |
| Matt: | I’d say one or two. |
| Chris: | You think there’s one better than… There might be one better than Pringles. |
| TJ: | There might be, but I’ll be probably going, why isn’t this on this? But it’s from the east coast so they don’t have them here. I don’t think. |
| Matt: | I mean, is Zappos on the list? |
| TJ: | We don’t know. We don’t know. |
| Dan: | I can’t say. |
| TJ: | Let’s just say two, let’s just say two. |
| Matt: | Zappos got to be [inaudible 01:21:37]. |
| TJ: | Say two on that one. But I mean Pringles are great because when I was over in Ireland and flying around on a plane, that’s what they gave you. Were little cans of Pringles and they were like, would you like some crisps? That’s what it was. |
| Matt: | Once you pop, you can’t stop. |
| Dan: | I’ll tell you, the original flavor is amazing. What is their like original? It’s like sour cream and onion. |
| Matt: | God, I love Zappos. |
| Chris: | The original ones. |
| TJ: | Potato chip. Yeah. |
| Dan: | They’ve got some really good flavors, but now they’re kind of playing around in the world of doing some really, really weird stuff. |
| TJ: | They do. |
| Matt: | When we first started doing this, you brought the sweet corn chips of Pringles. |
| Dan: | I think it might have been Kev, but yeah, [inaudible 01:22:15]. |
| TJ: | I think they make pretzel ones, too, I think, now too. |
| Dan: | Are they? |
| Matt: | That’s unacceptable. |
| Dan: | All right. Pringles? |
| Chris: | Two. |
| Matt: | Two. |
| Dan: | Two? I’ve heard one… |
| TJ: | I think two is a solid place for them. |
| Dan: | All right, Tak- I’m saying it probably wrong. But Takis. |
| Chris: | Takis? |
| TJ: | Takis. |
| Matt: | I’ll tell you, you ask my daughter, and that’s wrong… |
| Chris: | Those are the rolled… They’re rolled and they’re flavored… |
| Dan: | They’re like little straws. |
| Chris: | … most of them are like Hispanic inspired flavors. |
| TJ: | Veto. |
| Chris: | I’d say a seven for them, but he already vetoed before I even said anything. |
| Matt: | Those are probably really high. |
| Chris: | [inaudible 01:22:41] vetoes. |
| Matt: | Like an eight. |
| TJ: | I’ve never had them. I don’t even know what you’re talking about. |
| Chris: | You’re going to veto something you never had? |
| TJ: | Absolutely. Because it’s not the best. It’s not part of my top 10. |
| Matt: | It’s the American way. |
| TJ: | That’s why I’m doing it right. |
| Dan: | It’s the American way. |
| TJ: | I don’t know it. |
| Dan: | Takis is vetoed. |
| TJ: | If anybody wants to send me some free ones, they can. We will eat them. |
| Matt: | I’ll bring some next week. |
| Dan: | Yeah, you need to have some Takis. |
| TJ: | Okay. |
| Dan: | We’ve had them up here before. I brang him up every once in a while for Sunday for the bar and then… |
| TJ: | Will all your listeners have him get a year supply of Takis? |
| Dan: | Funyuns? |
| Matt: | So one bag. |
| TJ: | Oh, Funyuns. Talk about… |
| Matt: | Seven. |
| TJ: | … [inaudible 01:23:16] activities. |
| Dan: | Talk about bad breath central. |
| Chris: | Six. Six or seven. |
| Matt: | I’d say seven. Six, seven, eight. |
| Chris: | I mean I do feel like they’re better but they’re outside-source influenced. |
| TJ: | Right. |
| Chris: | Because of the tourists. |
| Matt: | All that, and a bag of Funyuns. |
| Chris: | Yeah. Yeah. Yeah. |
| Dan: | Yeah. The only thing I don’t like about Funyuns is they rip the out of the top of my mouth. |
| Chris: | Yeah. Yeah. Yes. Yeah. |
| TJ: | I get that. |
| Dan: | But as a true fat kid, I don’t care. I eat… |
| Matt: | Like Captain Crunch. |
| Dan: | … so much. |
| TJ: | Oh, the Funyuns are great, but back in the ’80s, you talk about illegal activity. It was like a half gallon of ice cream… |
| Chris: | ’80s? |
| TJ: | … and a bag of Funyuns. |
| Chris: | ’80s? Every bag of weed he bought. |
| Dan: | I’m going back again on my day. You’re like, no, that was yesterday. All right. Funyuns. |
| Chris: | Just a couple weeks ago, man. That’s what I don’t remember. Saturday. |
| Dan: | Funyuns. 6, 7, 8? |
| Matt: | I would say 6, 7, 8. |
| Chris: | Yeah. |
| TJ: | I’ll do six. |
| Chris: | Yeah, I think six is all right, with that one. |
| Dan: | Matt, you okay with that? |
| Matt: | Sure. |
| Dan: | Sunchips. |
| Matt: | I don’t like Sunchips. |
| Chris: | [inaudible 01:24:21] Sunchips. |
| TJ: | But, they’re like the healthy ones like, “Gosh, do I want Doritos, or should I…? I know that they’re not, but they’re perceived of the garden variety.” |
| Chris: | The garden variety. Right. |
| TJ: | With the salsa. |
| Matt: | I’m liking like a 10. |
| Dan: | I remember, there was a moment where they tried to come out with a biodegradable bag. |
| TJ: | What? |
| Dan: | And it was so noisy. Their sales dropped by like 80%. |
| TJ: | So none of the bags that any chips are in are biodegradable then, except for sun chips? |
| Dan: | Have you…? I don’t know what you’re going for there, but I could just tell you. The story I remember was that they tried to come out with a biodegradable bag and they released it for a while, but the bag was so… Potato chip bags are noisy inherently. And these… |
| Chris: | It was hectic in the movie theater. |
| Dan: | Oh, no. And these were just… That’s the story I remember. Sunchips. |
| Chris: | I attribute Sunchips to Subway for whatever reason. |
| Dan: | Oh, yeah. |
| Chris: | It always looks like it’s a Subway. I don’t hate them. |
| Dan: | Yep. 1, 7, 8, and 10. |
| TJ: | Hey, can I sidebar real quick? Cory, my business partner, said the Sobit he kind of liked and he wanted a detail. He goes, “I got to give you a detailed definition on this thing.” So I’m reading it that he sent to me. He says… I got to pull this up now. You can go ahead now. I’m going to miss this on my phone now. |
| Dan: | Sunchips. |
| TJ: | “It sounds like more like an aphrodisiac.” |
| Chris: | All of our vetoes are gone, right? |
| Dan: | Not a bad thing. |
| Matt: | Yeah. |
| TJ: | No, it says the name causes you to feel deeply for people and stirs a desire to ease the suffering in the world. |
| Matt: | Sounds like I’ve [inaudible 01:26:00]. |
| TJ: | You are refined in your manner, talkative and charming. |
| Chris: | Yeah. |
| Dan: | I nailed it. |
| Matt: | He got that from ChatGPT. |
| TJ: | I think that’s a… Yeah. I think [inaudible 01:26:07]. |
| Matt: | He got that from ChatGPT. |
| Dan: | No, I’m not you in the training session [inaudible 01:26:12]. |
| Matt: | Sunchips, I’d go the highest number we have available. |
| Dan: | I would’ve killed it, dude. |
| TJ: | Really? |
| Matt: | Yeah, they’re terrible. |
| TJ: | I’ve been using this in that manner [inaudible 01:26:19]. |
| Matt: | I don’t mean, good high. I mean like 10. |
| Chris: | Oh, you’re talking about like 10. Yeah. They’re horrible. |
| Dan: | Okay. Sorry. We’re back to Sunships. You’re keeping us on track. |
| Matt: | Yeah. I’m trying to. |
| Chris: | Yeah, 10. |
| TJ: | 10. 10. |
| Dan: | 10? |
| Chris: | 10, 10, 10, 10. |
| Dan: | Ten? Okay. Cheez-Its? |
| Chris: | Oh. |
| Matt: | What’s the next crap number we have? |
| Dan: | Eight. |
| Chris: | Really? |
| TJ: | Yeah. I’m not a big Cheez-Its dude either. |
| Chris: | Oh, I’m a huge… I love those things. |
| Dan: | To me it was high school track and Cheez-Its. My buddy always brought a big box of Cheez-Its and we would just destroy them. |
| Matt: | Sounds like a choking hazard. |
| TJ: | For me, it’s selfish, chubby little kids. |
| Dan: | Yeah. |
| Matt: | Wow. |
| TJ: | Here’s Cheez-Its. |
| Dan: | But they’re aged perfectly. |
| Matt: | Nah, they’re trash. |
| TJ: | I’m not even going to rag you because I already know where this is going. |
| Matt: | The trash. |
| TJ: | Well Matt’s the only one with a veto left, so… |
| Dan: | No, he doesn’t. |
| TJ: | Yeah, he does. |
| Dan: | We only had two vetoes. |
| Matt: | Yeah. |
| TJ: | Oh, we only had two vetoes. I thought we had three. |
| Matt: | Tried to Bogart one of them. |
| Dan: | Yeah. |
| Matt: | That’s fine. They’re still trash. |
| Dan: | Lays. |
| Matt: | You can’t eat just one. |
| Dan: | Nope. |
| Matt: | Which has been proven. |
| Dan: | One and seven. |
| TJ: | Yeah. I am anti-Lays because… |
| Chris: | Seven. [inaudible 01:27:16]. |
| TJ: | … in the east coast you don’t eat Lays. |
| Chris: | Really? |
| TJ: | Nope. |
| Chris: | It’s got to be a seven then. |
| Matt: | Yeah. I’m fine with seven. |
| Chris: | It’s not a one. |
| Dan: | Then by default, you guys are going to hate this. That puts Kettle Brand chips at number one. |
| Chris: | Great. |
| Matt: | I like Kettle Brand. |
| Chris: | I like Kettle Brand. |
| TJ: | Ah, you thought you were going to go with Cape Cod. |
| Dan: | Who? |
| TJ: | Cape Cod. |
| Dan: | No. |
| TJ: | Cape Cod is… |
| Dan: | Sorry. |
| TJ: | … those are great… |
| Matt: | Salt and vinegar kettle chips. They’re out of this world. |
| TJ: | Oh. Oh, yeah. Salt and vinegar. That flavor. |
| Matt: | So there we go. Are you mad at that list one bit? |
| TJ: | When you’re on the east coast, you eat Wise potato chips, not Lays. The [inaudible 01:27:48] on it. |
| Dan: | Here’s the final list. Kettle Brand is number one. Pringles, Ruffles, Cheetos and Fritos round out the top five. Funyuns, Lays, Cheez-Its, Tostitos and Sunchips. We got rid of… You guys got rid of Fritos and takis. |
| Chris: | And Takis? |
| Dan: | I’m still bitter about the Fritos. |
| TJ: | Takis shouldn’t have been taken out. I mean Doritos didn’t come off of the list. |
| Dan: | Yeah, it got vetoed. |
| Matt: | Yeah, it got vetoed. |
| Dan: | Oh, it did come off, yeah. |
| Matt: | Yeah. You vetoed it. |
| Dan: | Yeah. I didn’t know I would take a complete hatchet to it. |
| Chris: | Yeah. Yeah. You did. |
| Matt: | I mean that’s what a vet- if we talk politics, that’s what a veto is. |
| TJ: | Well no, what I’m saying is that I didn’t hear you say that it came off. All I heard was Takis, what came off the list. |
| Dan: | Oh. Yeah. Doritos and Takis came off the list. |
| Chris: | Well, if Takis came off, then Doritos deserves to be off too, because you’ll have people that will kill you over Takis too. |
| Dan: | Do you see a psychiatrist? |
| Matt: | [inaudible 01:28:42] never about what anything deserves. |
| Dan: | No. |
| Chris: | No. I’m saying that people will kill you over Takis, too. |
| Matt: | Certain people. |
| Chris: | Yeah, I know my daughter will, that’s why I’m going in that direction. |
| Matt: | You might want to get her some therapy. |
| Chris: | Yeah. |
| Dan: | You might want to join her too. |
| Chris: | I do go to therapy. It’s actually very refreshing. |
| TJ: | [inaudible 01:29:01]. |
| Matt: | I do, it’s Sundays with Dan. |
| Dan: | It gets pretty personal with him and I sometimes. |
| Chris: | Sundays with Dan. You got the sultry voice. You should be doing that. |
| Dan: | I think that’s going to do it for us today. TJ, thank you for joining us. |
| TJ: | You’re welcome, Richard. |
| Matt: | Wow. |
| Dan: | Don’t forget to swing by the Library Pub, open seven days a week, open at noon, closing at about midnight or one AM depending on how things are going. About 2,500 bottles of whiskey on hand, 47 craft beers and by the time this publishes delirium tremens will not be one of them. |
| Matt: | It might be. |
| Dan: | Say bye, Matt. |
| Matt: | I don’t want to, I’m having so much fun. Bye. |
