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Herbiery Brewing Makes Great Beer Without Hops
Episode 89 • 24th November 2025 • Respecting the Beer • McFleshman's Brewing Co
00:00:00 00:25:26

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From hop rockets to herbal infusions and brewing challenges, discover the unique artistry behind hop-free brewing. Can herbal beers redefine the brewing landscape?

Joel, Allison, and Bobby continue the conversation with Nia and Lauren, including their brand new taproom experience!

Learn more about Herbiery Brewing: https://herbiery.com/

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--

TIMELINE

00:00 Welcome Herbiery!

02:15 Challenges with Brewing and Filtration

04:47 Exploring Terpenes and Herbal Brewing

08:15 Regulations and Business Challenges

09:59 The Journey of Opening a Taproom

16:02 Highlighting Unique Beers

18:36 Collaborations and Future Plans

21:09 Conclusion and Final Thoughts

--

CREDITS

Hosts:

Bobby Fleshman - https://www.mcfleshmans.com/

Allison Fleshman -https://www.instagram.com/mcfleshmans/

Joel Hermansen

Gary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/

Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/

Recorded & Produced by David Kalsow - https://davidkalsow.com/

Brought to you by McFleshman's Brewing Co

Transcripts

David:

Hello everyone, and welcome to another episode of Respecting the Beer.

David:

I'm producer Dave, in this week we've got Herbiery Brewing out of Madison, Wisconsin back on the show.

David:

If you missed last week's episode, be sure to go listen to it, to hear the full story of how they brew beer without a single hop.

David:

I know.

David:

Crazy, right?

David:

Let's jump back into the conversation.

David:

McFleshman's: So in the brewing process for certain flavors that we do for our barrel aged things, we'll make a tincture where we throw the stuff in and we let it sit for forever.

David:

Do you apply that sort of procedure ever to like really cons?

David:

I'm wondering like some of the delicate aromas and such of like flowers and things, do you have any sort of concentration skill, like tactics that you use?

Herbiery:

Yeah, it's challenging to get the flowers in at the right point in the process, but using a hop rocket is something we did recently in a collaboration, um, to get elder flowers into a recipe.

Herbiery:

As well as we did a, a, a number of different variants on a base here and used the hop rocket for a lot of flower additions and other herbs that we wanted to be more aromatic.

Herbiery:

McFleshman's: So for those listening and don't know what a hop rocket is basically it's this vessel that we, you put in a bunch of just stuff and then the beer goes through it and it picks up the aromatics and the different just, it just, it's.

Herbiery:

What would you say, like, and you're doing that in real time for dispense or, or no.

Herbiery:

What would you continue to add to the hop rocket explanation for those that don't know who, who are listening.

Herbiery:

Right.

Herbiery:

So like she says, it's a way to infuse the, the aromatics, the top to top note your product with, with whatever.

Herbiery:

But it's the finished product that then goes through.

Herbiery:

Well, I'm wondering though, are you guys talking about on dispense or are you talking about infusing a, like a barrel batch of something?

Herbiery:

What, what, what are you thinking here?

Herbiery:

Not on dispense more into the barrel.

Herbiery:

McFleshman's: got it.

Herbiery:

Got it.

Herbiery:

but on dispense would be interesting too.

Herbiery:

I mean, you could put an infuser in a line and then there's so many different ways that you could do this,

Herbiery:

McFleshman's: that's always adventurous because every pint sits there at different length of time,

Herbiery:

Yeah, you'd have to figure something out there

Herbiery:

McFleshman's: Yeah, yeah.

Herbiery:

Yeah.

Herbiery:

You wanted consistency or,

Herbiery:

McFleshman's: I have a buzzer,

Herbiery:

Mm-hmm.

Herbiery:

McFleshman's: Kate, Nia, I've, I've had this question in my head since we started talking.

Herbiery:

I've done some, some brewing and and whatnot when I've done batches that employ the leaf of the hop as an example, and I think you know where I'm going with this.

Herbiery:

It was very difficult to control the amount of vegetal matter that ends up in your beer and you lose so much of.

Herbiery:

The volume of the liquid because you're using so much, you know, uh, when, particularly when whole cone hops comes to mind.

Herbiery:

Do you find that that is also a challenge when you're brewing with herbs that you have to, 'cause I, I, I'm not, we're gonna get into this, but with, in terms of the volume of herbs that you're using, is it more or less than hops?

Herbiery:

Does that.

Herbiery:

Does it contribute, you know, vegetal matter into the, the beer?

Herbiery:

Do you have to then filter that out?

Herbiery:

So can I just open that like a cornucopia of questions to you and, and have you share that with our listeners?

Herbiery:

Generally when we're brewing because I'm brewing on contract, I'm brewing on somebody else's system, uh, that.

Herbiery:

Dictates how I brew often.

Herbiery:

I would would generally bring in a mesh bag and be putting herbs into that to then be incorporated into the boil so that I can be removed.

Herbiery:

And then you don't have to worry about clogging heat exchangers and things like that.

Herbiery:

Or as much filtration down the line with herb matter.

Herbiery:

I've also worked with breweries that have centrifuges for the most part, and that.

Herbiery:

Provides great clarity for the final product to be able to spin that finished beer or that processed beer through a centrifuge to just remove all the fine particulate matter.

Herbiery:

So often I've ended up with clear beers in that regard and had not had to worry so much about particulates.

Herbiery:

And most of the time I'm brew brewing into the boil.

Herbiery:

Just because I'm using other people's equipment and wanting to be sanitary, but generally using some sort of infuser to infuse anything post boil.

Herbiery:

So like a hop rocket or a converted yeast brink or something like that.

Herbiery:

That's how we added coffee to a coffee coach that we did.

Herbiery:

Just ran the finished culture through converted yeas spring.

Herbiery:

It was basically a hot rocket, but

Herbiery:

McFleshman's: bobby, I'm gonna have you take this from here.

Herbiery:

I, I, I, well, I, I, there's a lot to unpack there.

Herbiery:

There's so much, there's so much here.

Herbiery:

So you guys have heard of abstracts, right?

Herbiery:

They're like the, the leader and, and like terpenes.

Herbiery:

Uh, it's concentrated and dosed into to beer.

Herbiery:

Maybe you have or haven't heard of them, but they're extracting these terpenes either from hops or from fruits, and then they're, they're selling 'em to brewers, and brewers are able to amplify.

Herbiery:

What they're trying to achieve in their, in their products.

Herbiery:

I, I think they're generally dealing with non hop products, so I didn't know what, like the terpene industry, how that overlaps with what you're trying to do or if you even pay attention to that since you're, you're going with the raw ingredients at as it is.

Herbiery:

And I don't know if you know anything about the terpene world these days.

Herbiery:

Not in the industry terminology or as an industry, but I, I'm familiar with herbs that have terpenes in them, and a lot of them do terpenes, alkaloids all those different constituents will come through, but it's not as measured.

Herbiery:

We're not creating those extracts in any way besides through infusing them in the brewing process.

Herbiery:

Mm-hmm.

Herbiery:

McFleshman's: And to my understanding.

Herbiery:

That at all, not the industry, but one of the herbs that I grow is cannabis sativa industrial hemp to be specific.

Herbiery:

And that's the plant that I've grown that is the most highly regulated the only plant that I grow that has been regulated and I found it interesting.

Herbiery:

In all the third party testing to review the terpene profiles and sort of dig in, like from, from a chemical, uh, perspective.

Herbiery:

But I, on the same on the other side.

Herbiery:

I also don't know if that's necessary to like be able to interpret the flavor as well.

Herbiery:

Like you can have, you have like your, your own experience of that as well?

Herbiery:

Both, both are valuable to look at.

Herbiery:

Yeah.

Herbiery:

McFleshman's: Oh, that's fascinating.

Herbiery:

I, so about, um, I'm looking on my phone right now.

Herbiery:

In about two or three years ago, there was an article that came out.

Herbiery:

And the, uh, chemical and engineering news, which is the American Chemical Society, kind of just journal of like daily report or weekly report.

Herbiery:

And it talks about how hops were now to be used.

Herbiery:

Uh, the dentistry industry or the oral health industry had targeted hops as a potential new.

Herbiery:

Component for oral health, and I'm looking at a 2022, um, hop components in oral health.

Herbiery:

Um, hops may be positive effect on oral health, considering its role in the systemic, uh, health of, oral care, antimicrobial and antioxidant activities.

Herbiery:

Anyway, um.

Herbiery:

I immediately go to Bobby and I was like, oh no.

Herbiery:

If, if the pharma gets the hops, what are we gonna do?

Herbiery:

Um, or if Joel learns that hops are good for your teeth too.

Herbiery:

Yeah, that would, so 5 47 is like brushing my teeth.

Herbiery:

So for context, 5 47 is a lot of hops.

Herbiery:

Joel loves hops and it's his, his beer.

Herbiery:

Yeah.

Herbiery:

Anyway, yeah.

Herbiery:

But so I, I just started to think about how.

Herbiery:

In, in the chemistry industry, natural products are such a huge push, especially for the pharmaceuticals and such.

Herbiery:

But you know, hops, we, I say we need them in beer, but it turns out, I guess we don't necessarily and so I'm wondering, have other breweries come to you so far and said, oh my goodness.

Herbiery:

Like, can we, can we learn from you?

Herbiery:

Can we, you know, as hops become more and more versatile elsewhere in the industry.

Herbiery:

Would making Beer without hops become a whole new market that we are gonna try and tap into?

Herbiery:

And before you answer that, is it legal to make beer without hops even though you guys are definitely doing that?

Herbiery:

Is that, is that by definition beer?

Herbiery:

I mean, I shouldn't say legal, but is it categorize as such?

Herbiery:

So, yes.

Herbiery:

Um, it's categorized in the Internal Revenue Code as beer in the alcohol, tobacco, tax, and trade.

Herbiery:

Bureau categorizes beer breed with hops as a fermented malt beverage, whereas an IRC beer is brewed without hops or without malts or like, it's kind of like the seltzer space, um, or what's colloquially known as fermented malt beverages.

Herbiery:

Um, and then also the FD.

Herbiery:

McFleshman's: are the same though, aren't they?

Herbiery:

The taxes are the same, I think.

Herbiery:

Right.

Herbiery:

The excise taxes are the same.

Herbiery:

The way that we're regulated is a little bit different.

Herbiery:

The FDA ends up regulating, um, the, and I follow the FDA guidelines as far as like, I have a small business nutrition labeling exemption currently, but, uh, if I get big enough, I'll have to have nutrition labels on my beer.

Herbiery:

And, for all intents and purposes, as far as like taxation goes in a lot of other ways that are practical.

Herbiery:

It's the same, but I don't have to submit labels to the TTB.

Herbiery:

I just follow FDA guidelines and yeah, I have to, my labels look a little bit, a little bit different.

Herbiery:

I have to list the ingredients.

Herbiery:

Um, the exemption doesn't apply to that, so I have to list like descending order ingredients and things like that, which I think is cool.

Herbiery:

McFleshman's: So we've talked a little bit about the difference between what you're doing and a more traditional perspective.

Herbiery:

We've talked about the production.

Herbiery:

Uh, one of the things we also focused.

Herbiery:

With respect to this podcast is the journey that brewers make.

Herbiery:

And you were kind of meandering down this path.

Herbiery:

Yeah.

Herbiery:

The business side of things.

Herbiery:

Can you tell us a little bit about the origin story of, uh, you know, how you ended up in, uh, Winnebago Street in Madison, and what challenges that you have faced and, and what victories you feel like you've secured and.

Herbiery:

And things like that.

Herbiery:

'cause we've, we've done a lot of episodes on, you know, some of the, the stumbling blocks that we've had, but we've also celebrated a lot of wins too.

Herbiery:

So your thoughts on that?

Herbiery:

Yeah.

Herbiery:

Let's see.

Herbiery:

How much do I wanna talk about?

Herbiery:

I, yeah, I, like I said, tried to contract, tried, I mean, still contracting, but tried to use that as a, as a launchpad for broad distribution and that that never took hold in the way that I was hoping for, for so many reasons.

Herbiery:

But when that was struggling, I was looking at opening a tap room to pivot and have a space for people to come have better margins.

Herbiery:

To have a place for the brand to be experienced and to give people a sense of what ER is all about.

Herbiery:

Highlight, uh, some of the brand values.

Herbiery:

Uh, and so that's when looking at opening the Tapper and Winnebago Street became the project.

Herbiery:

And, uh, then we did that opened the tap room in 2020,

Herbiery:

let's see, it's 20 summer of 2023.

Herbiery:

That's when we ended up

Herbiery:

McFleshman's: Oh, you skipped COVID.

Herbiery:

That was smart.

Herbiery:

Yeah,

Herbiery:

Yeah, we were still distributing in that.

Herbiery:

So yeah, when COVID hit, we were still wholesaling, um, which was still really challenging for self-distributing brewery.

Herbiery:

It wasn't like, oh, we don't have a physical space.

Herbiery:

It's totally fine.

Herbiery:

It was like, I can't run around to all the retailers and check in as a single person.

Herbiery:

It's like distribution companies maybe.

Herbiery:

Benefited.

Herbiery:

But, um, as a single person, self-distributing beer, it was just as devastating.

Herbiery:

And my parents were investing 2020, my dad passed away.

Herbiery:

And so lost a business advisor and my dad and just had trouble around that.

Herbiery:

Um, so the whole business model kind of imploded at that point.

Herbiery:

Kept pushing, kept trying to do it.

Herbiery:

Talked to some folks in South Korea and China for a while.

Herbiery:

There's a more of an herbal inclination in the cultural space in those areas.

Herbiery:

And I was thinking exporting some of this period really interesting.

Herbiery:

Wisconsin actually has a prominent like view from Asia with ginsing production.

Herbiery:

Wisconsin specifically does exports to China so it seemed like a market that could be welcoming.

Herbiery:

To a Wisconsin made product.

Herbiery:

It's still something I'm interested in, but kind of a shot in the dark at the time.

Herbiery:

And then the tap room was just like a pivot, additional pivot to do, uh, on-premise stuff and.

Herbiery:

Create that space like I was saying.

Herbiery:

And that came with its own challenges.

Herbiery:

We still had the expenses of a distributing brewery and though the taproom was doing very well, uh, from open into that first winter, it could not cover everything when distribution wasn't.

Herbiery:

And so winter 2024, uh, well, yeah.

Herbiery:

So winter 2023.

Herbiery:

Day after Thanksgiving I was bartending trying to keep the tap room going.

Herbiery:

I was bartending four or five days a week.

Herbiery:

And uh, that's when Lauren came into the tap room and that's how we met was the day after Thanksgiving.

Herbiery:

Lauren was passing through Madison and saw a neon sign that said Ary tap room.

Herbiery:

And it's like, definitely have to stop and check this out.

Herbiery:

Um, yeah.

Herbiery:

And I came in and we chatted for a couple hours about herbs and locally grown grains and herbs and fermenting and was so excited to meet someone excited about sourcing locally, about fermenting with herbs and doing it really well.

Herbiery:

And so we.

Herbiery:

Uh, made a plan to work together and I was gonna start growing herbs for you that next year.

Herbiery:

Mm-hmm.

Herbiery:

So, yeah, that's when we met.

Herbiery:

Yeah.

Herbiery:

Started going down to Illinois, visiting Wine's farm and yeah.

Herbiery:

Then we, yeah, I was getting an investment to do more brewing that fell through.

Herbiery:

So a lot of the herbs that we were gonna do together, we didn't end up doing that that time, but now we are.

Herbiery:

Um, and the intentions there to keep doing that.

Herbiery:

So yeah, we started, we started dating that spring and that's been a big boost to.

Herbiery:

The commitment that I have to the business because learn is business is so complimentary to Herby areas.

Herbiery:

And working together has been so energizing and exciting to be able to think about vertical integration with agriculture and brewing.

Herbiery:

Um, and just, I just love farming and being outside and doing that with Lauren has been reinvigorating.

Herbiery:

It's also been keeping what I do.

Herbiery:

Invigorating as well.

Herbiery:

'cause that year, that was, was that just last year?

Herbiery:

Oh my God.

Herbiery:

Okay, so yeah.

Herbiery:

So last year I lost access to the land I was farming in Illinois.

Herbiery:

So you got me through a really challenging period.

Herbiery:

I guess you were sort of starting to see each other when I was like moving off this farm, but still so inspired by.

Herbiery:

We were brewing a beer, we were brewing beer at the same time.

Herbiery:

And I was learning how to brew beer with grain, which I'd never done before, which has been really, I'm learning so much from you.

Herbiery:

Having only brewed like sugar beers, like, yeah.

Herbiery:

So I don't know.

Herbiery:

Just really grateful that we met and we did.

Herbiery:

Yeah.

Herbiery:

McFleshman's: So Nia, key question.

Herbiery:

If I'm bringing a group down to the Madison area and we stop in over on Winnebago Street to the brewery, take a second and think about this.

Herbiery:

What are three or four of the beers that you'd like to highlight and talk a little bit about as beers that you would recommend to our listeners?

Herbiery:

Uh, I would say some of the beers that we brewed recently, I would definitely recommend people come in and check out.

Herbiery:

We recently brewed a farmhouse ale with Yaro, uh, and creeping Charlie.

Herbiery:

And those are herbs that Lauren grew or forage.

Herbiery:

And that beer turned out really amazing.

Herbiery:

We also sourced some, some rye berries from, uh, Meadowlark Organics.

Herbiery:

They're a grain farm and mill west of Madison.

Herbiery:

And that raw rye contributes a haze and a creaminess that's really nice for that beer as well.

Herbiery:

Dap beer is awesome.

Herbiery:

And then we have a Belgian beer with pop pop fruits which if no one's familiar, paw pop fruits are these amazing regional fruits that grow native in this region with tropical flavors, uh, like mango, pineapple, banana, kind of all smushed together.

Herbiery:

And so that expresses itself in incredibly well in a Belgian beer.

Herbiery:

Those are sourced from Northern Illinois through Lauren as well.

Herbiery:

And then that beer also has tulsi, dandelion root and lemongrass also through Ecotone which compliment all those other flavors very well.

Herbiery:

And then there's some, uh, other beers that I've done for a while that I'd recommend people try.

Herbiery:

The Golden Coconut Milk Stout is really a great, so we were talking about dry Irish stouts earlier.

Herbiery:

It's, it's based on that.

Herbiery:

But it's, uh, with turmeric, chai spices.

Herbiery:

So it's like a golden milk kind of spice profile.

Herbiery:

And it uses golden, uh, coconut milk itself which adds a nice silky texture without that heavy overtone of coconut flavor.

Herbiery:

The coffee Kolsch, probably just the way that we achieved a coffee, a light coffee, uh, element to a Kolsch style beer that still has a KS flavor.

Herbiery:

McFleshman's: That's such a delicate beer.

Herbiery:

Oh, my, I'm, my mind is blown.

Herbiery:

We're gonna, Madison, I'm just saying.

Herbiery:

Yeah, I'm there all the time.

Herbiery:

You guys are welcome to hit your ride.

Herbiery:

Oh my gosh.

Herbiery:

I, I'm a hundred percent gonna stop in and and see what's happening here.

Herbiery:

But you, you've been making, I gotta interject because I've been making notes as you were talking.

Herbiery:

And you drop the Meadow Lark.

Herbiery:

So metal lark, we make, uh, an all organic made in Wisconsin Rye, IPA here all meadowlark rye berries.

Herbiery:

And it's a, it's a combination of, it's a collaboration we've done with, uh, Stefano Viti from Stef, what does he run?

Herbiery:

Slow Troia, il tro and Slow Foods.

Herbiery:

All Sheboygan Sheboygan.

Herbiery:

And they're, and three of his restaurants in the top 10 in the state.

Herbiery:

And he has such a connection with, with, you know, farm.

Herbiery:

To table and he insisted if we were gonna make a beer with him, we made it with him with his name on it, that we had to use all organic ingredients.

Herbiery:

He wanted Metal Ark to be involved.

Herbiery:

So I was, I was making this, I was making this other note on this piece of paper here about how you guys need to connect with me slash him at some point about doing some more herbal collaboration.

Herbiery:

'cause he loves this.

Herbiery:

This actually, it's before you can answer any of those questions or I don't even know if those are questions.

Herbiery:

That was just commenting how, how many are you.

Herbiery:

Is it just the two of you running this place?

Herbiery:

Uh, would with some help, but really just the two of us.

Herbiery:

McFleshman's: Yeah, I, well just 'cause like there's only so much, you know, any one or two people can do in a day.

Herbiery:

Um, our team has expanded now.

Herbiery:

I think we've got, I mean, there were 14 or 15 people on payroll and I ran it last.

Herbiery:

And so I'm just like, just.

Herbiery:

Com commending how impressive it is of this Also how jealous we are.

Herbiery:

Yeah.

Herbiery:

To have a company of two, oh my god.

Herbiery:

Cuts two ways.

Herbiery:

But when, when Nia was kind of running down that list.

Herbiery:

Yeah.

Herbiery:

Your facial expression you had lit up a few times.

Herbiery:

I did.

Herbiery:

About like what was your.

Herbiery:

What was your reaction to hearing some of these styles of beers?

Herbiery:

Well, I, I just, I am, I'm fascinated by how, like, I'm fascinated by the Rhine Heke boat because you can get beers that taste like chocolate, that have no chocolate.

Herbiery:

And I, this is just, again, going back to that nth dimension, it just expands the flavors.

Herbiery:

My finding ways to add flavor profiles that come from alternative sources, and it's just, it's, I don't know.

Herbiery:

It's learning that there's not just milk chocolate, there's dark chocolate when you become older.

Herbiery:

You know, there's, there's so many different other flavors out there.

Herbiery:

Totally.

Herbiery:

And then to think.

Herbiery:

If, if I might add too, like what flavors exist around us in like the spaces that we are in, like the, the flavors that are an expression of time and place and then like how that changes over time.

Herbiery:

That's something that really fascinates me too.

Herbiery:

Totally.

Herbiery:

McFleshman's: I had two things circled here before we conclude.

Herbiery:

It feels like we're close.

Herbiery:

First of all, I wanted to thank Stephanie Harvey.

Herbiery:

I don't know if you guys met her, but she met you and she was impressed by what you do, and that's why we're doing this podcast right now.

Herbiery:

She's a friend of mine who sells beer across the state.

Herbiery:

Uh, she said You'd be a good fit.

Herbiery:

The other thing was, I have the word intentional.

Herbiery:

Written down, you guys may, the most intentional brewers I've ever met.

Herbiery:

That that is, I think and deliberate and, and of play kind.

Herbiery:

Well, I just have to say the, the slogan on your website.

Herbiery:

Folklore fermentation.

Herbiery:

Love it.

Herbiery:

Fermenting folklore.

Herbiery:

Wait, I already, I already lost it.

Herbiery:

What does it say?

Herbiery:

Ah, no fermented folklore.

Herbiery:

I love that so much.

Herbiery:

I just, I mean, the history podcast alone.

Herbiery:

To be referred to by Bobby as intentional is a radiant compliment, by the way that I, I, I don't, I don't know if you understand the degree of what a compliment that was.

Herbiery:

Well, I mean, you guys sell it.

Herbiery:

I mean, that's, that's your brand.

Herbiery:

That, that's, it's clear that what you're doing is, is very deliberate and very intentional.

Herbiery:

Doing it Well, I'd like to try these beers.

Herbiery:

So I think, well, let's, let's wrap up with that thought right there.

Herbiery:

That at some point, everyone go down and check 'em out.

Herbiery:

Yes.

Herbiery:

Everyone go to Winnebago Street, suite number 1 0 1.

Herbiery:

Was it Suite?

Herbiery:

Yes.

Herbiery:

McFleshman's: Suite 1 0 1?

Herbiery:

The Herbiery Brewing Company in Madison, Wisconsin.

Herbiery:

Um, they, fascinating story.

Herbiery:

I, I, mm-hmm.

Herbiery:

Although, check their website for hours.

Herbiery:

I'm seeing if your website's up Friday and Saturday.

Herbiery:

Friday and Saturday.

Herbiery:

Friday and Saturday, you're good.

Herbiery:

Four to nine on Friday and one to six on Saturday.

Herbiery:

if you were looking to go down there on a Wednesday, don't instead come Tolemans on a Wednesday and then then plan to go, uh, on a Friday or a Saturday and I'll connect you to Stefano and Sheboygan.

Herbiery:

I feel like there's something there they should be able to talk to.

Herbiery:

Yeah.

Herbiery:

Yeah, that would be awesome.

Herbiery:

We'd also love to invite people by, on the first Monday of every month, we're doing an industry night, so half price beers for industry that includes brewers, bartenders, and farmers.

Herbiery:

We're doing a free workshop during that time, just like under the umbrella of what we, under the umbrella of herbalism.

Herbiery:

We'll leave it there.

Herbiery:

Mm-hmm.

Herbiery:

McFleshman's: Well, I, we've, we've done 80 some podcasts and I don't know if I've learned as much on any of them as I have.

Herbiery:

so many fun questions.

Herbiery:

Know now I'm gonna go read a whole bunch.

Herbiery:

I know we could speak three hours, uh, about all of this, so thank you again so much for joining us.

Herbiery:

This has been great.

Herbiery:

Uh, any other last thoughts before we wrap it up?

Herbiery:

I just wanna taste y'all's beer.

Herbiery:

sounds so, I'm so intrigued.

Herbiery:

I'm so excited.

Herbiery:

Likewise.

Herbiery:

Thank you so much.

Herbiery:

McFleshman's: So this'll work out perfectly.

Herbiery:

I'm gonna send you to Madison to pick up kids and then you can go to the brewery.

Herbiery:

Sounds good.

Herbiery:

Yeah.

Herbiery:

Yeah.

Herbiery:

You just watch mine and I'll pick up yours.

Herbiery:

Yeah, done deal.

Herbiery:

Cool.

Herbiery:

Win.

Herbiery:

Awesome.

Herbiery:

Awesome.

Herbiery:

Looking forward to see you.

Herbiery:

Yeah.

Herbiery:

McFleshman's: Terrific.

Herbiery:

Alright, well that's gonna wrap up this episode of Respecting the Beer.

Herbiery:

The producer of Respecting the Beer is David Kelso.

Herbiery:

Without David, the show wouldn't happen.

Herbiery:

We have proved that we can make the show happen without Gary.

Herbiery:

Uh, again, we are are still looking for Gary.

Herbiery:

If you've seen Gary and you're listening, uh, please call one 800 Gary and let us know if you have found him.

Herbiery:

Be sure to subscribe and review the show in your favorite podcast player so you never miss an episode.

Herbiery:

Join our face group, our Facebook group rather, excuse me, to stay up to date between episodes and support the show by joining the Patreon for as little as $8 a month.

Herbiery:

You can get episodes a week early, get access to exclusive beers, and Bobby's cooking up some exciting stuff from what I've heard, links to everything as in the show notes, and until next time.

Herbiery:

Please remember to respect the herbal beer.

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