Shownotes
Gary, Bobby, and Allison review the brewery's progress in 2025, discussing successes, challenges, and opportunities for future growth. They delve into the evolving beer market, strategic choices for expansion, and the importance of community and quality in their craft.
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TIMELINE
00:00 Gary's Pet Peeve
00:33 Year-End Review of 2025
03:15 Community and Business Achievements
05:40 Future Plans
10:27 Collaborations and Community
13:31 Tourism Experience
15:25 Accidental Beer Creation...
20:51 Cider Experiment
22:17 Gary's Influence
22:50 Expansion Plans
26:22 Challenges in Distribution
31:14 A BEVERAGE Company
33:18 SWOT Analysis
42:18 Support the show on Patreon!
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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
Hello everyone and welcome to another episode of Respecting the Beer.
Gary Arndt:My name is Gary Arndt.
Gary Arndt:With me again are the usual suspects, Bobby and Allison.
Gary Arndt:And I gotta tell you a pet peeve I have, it's when people do year end reviews before the end of the year,
Bobby:ah,
Allison:over, see, this is good for us.
Gary Arndt:We could get hit by a meteor on December 30th and that would be the biggest story of the year, and they would miss it.
Gary Arndt:Yep.
Gary Arndt:I believe we have a one week window on the first week of the year to do these things, and we are firmly within that right now.
Gary Arndt:And so the theme of this episode is looking back at 2025, how was it for the brew.
Gary Arndt:If you were to give this a letter grade in school,
Allison:oh God.
Gary Arndt:Allison, I know you love grading.
Gary Arndt:Pay for
Allison:effort.
Allison:Hey, grading.
Gary Arndt:Yeah.
Allison:Yes.
Gary Arndt:What would you give this to?
Allison:Well, okay, so I, my, Hmm, let's do this.
Gary Arndt:You're still alive, so it's not f
Allison:right.
Allison:Um, what's funny is, um, I don't know why I wrote an e. I just wrote A, B, C, D, E, F.
Allison:So there's no e,
Gary Arndt:we got an E just above an
Bobby:F.
Allison:Um, we were given whiteboards to play with, um, for our previous episode of the beer tasting that we just did with Carrie and I and
Bobby:Allison's using permanent marker.
Allison:I love this whiteboard.
Allison:Um, no.
Allison:So when I give a student an A, that means mastery.
Allison:The material as in like, you can compete with me, game on, um, and for the brewery to get an a, i, I don't know.
Allison:I think, um.
Allison:It's from the perspective, um, from the people who pay the bills and make the business actually run.
Allison:I think we're still at a BC C plus I think.
Allison:But I think from the patron perspective, um, people are still coming to enjoy, uh, the community that they have built.
Allison:And I think that's a win.
Allison:And as long as everyone still enjoys the, um,
Bobby:so in, in Appleton all
Allison:that, that's an a.
Bobby:When we broke ground, there was one, two breweries maybe, and that
Allison:sonar was open and a VF Appleton beer factory was barely open.
Bobby:So we're looking at the end of next year being 12 or 13.
Bobby:So at this point, wait,
Allison:wait, 12 or 13?
Allison:Breweries?
Bobby:Breweries, yeah.
Allison:Wait, hold up.
Bobby:Are you gonna write 'em all down?
Allison:A BF stone arch Mick.
Allison:Really?
Allison:We're
Bobby:gonna go through
Allison:this really.
Allison:Fox River house was up.
Allison:Yeah.
Allison:Or not fixed.
Allison:River House.
Allison:Sorry.
Allison:Fox River ruining.
Allison:Um,
Bobby:well you're doing that, but the point though is that every town has claimed every town there's several that have claimed to be a beer destination over these last so many years.
Bobby:Yeah.
Bobby:And we've been a part of that.
Bobby:And we're watching that happen in a, in a time when breweries are struggling.
Bobby:But we tend to, uh, have built a community.
Bobby:We've been a part of this community that has Yeah.
Bobby:Grown.
Allison:Yeah.
Bobby:Beer wise.
Bobby:Well,
Allison:so in terms of like Appleton, um, at least as as a business, 'cause it's so hard for at least me to separate out the experience of just coming in the tap room, sitting in the beer garden in the summer, enjoying Milo music, all that.
Allison:Um, to the actual running of the business.
Allison:Um, but we won Business of the year 2025.
Allison:That
Gary Arndt:is, I we've not been able to mention that.
Allison:Oh, by the way, we won Business of the year 2025.
Bobby:Right?
Allison:Yay.
Bobby:From
Bobby:that not Brewery of the Year.
Allison:Business of the Year, business of the Year, Appleton Downtown Incorporated gives awards for all the downtown businesses, not all the downtown businesses.
Allison:I think there's like seven awards.
Allison:Um, and we won Business of the Year.
Allison:It was very exciting.
Allison:Bobby gave the most lovely speech thanking,
Bobby:won't watch it.
Bobby:It's not sure how that went.
Allison:Stop.
Allison:It's fine.
Allison:Um, but really, um, it, and it's because, so in terms of Gary, to answer your question, we are an A plus with the team that we have behind the scenes.
Allison:Um, we've had some turnover in management.
Allison:We've had some turnover in, um, beer tenders and I mean, and that's just par for the course.
Allison:You've always got people finding new parts of their own lives and they move on or people joining the team.
Allison:Um, but I think in terms of what the team behind the scenes and the front of the house do a plus on that.
Allison:Um, they're
Bobby:the basement of the year or old CEO is sitting here watching us, and we answered correctly in her eyes.
Bobby:She's back to coloring now.
Allison:She just looked at us too.
Bobby:Yeah.
Allison:Oh, and she, oh, she's given a side eye to
Allison:the
Bobby:producer.
Bobby:Oh, yeah.
Gary Arndt:In terms of growth, let's say, just in terms of the, the sheer quantity of beer that you're brewing, did it go up or down this year?
Bobby:It has gone up, I think every year except 2020 since we opened and including this year.
Bobby:And, and, and we're trying to figure out, rather than look at the volume.
Bobby:I'm looking at quality over quantity now.
Gary Arndt:No, I get that.
Gary Arndt:Yeah.
Gary Arndt:But you can measure quantity.
Bobby:You can measure quantity.
Bobby:That's true.
Bobby:You can put a tape measure on that.
Bobby:So yeah, we've gone up every year except the pandemic.
Bobby:And even that year we did well compared to, to most of the competition.
Allison:Well, that's true.
Allison:And what's funny is that we actually, we got screwed over royally because we kept everyone employed during the pandemic.
Allison:And I know I've shared this before, um, but we ended up making more money, gross, more money.
Allison:Um, but we didn't net more money.
Allison:And because of that, we actually didn't qualify for a lot of the, um, uh, government assistance loans and such, but is because we were actually able to keep everyone at work.
Allison:Um, but it costs a lot more to do.
Allison:So, um, but we were just doing everything around the clock, uh, back then.
Allison:And again, it's, it's all about that team.
Bobby:So I was talking to David, the producer, about where we take this podcast this year, uh, just today.
Bobby:And I was thinking about.
Bobby:Let's talk about where our future is, you know, where we want to go next and, and maybe do it in a candid sort of way.
Bobby:And, uh,
Gary Arndt:I think you should do it in a sly and oblique way.
Bobby:There we go.
Gary Arndt:Yeah.
Gary Arndt:You dunno what you're talking about.
Bobby:But, uh, do I think we're at a point where we can decide?
Bobby:Do we want to be, you wanna just go all in and be a big packaging brewery end up on the shelf next to all the big breweries.
Gary Arndt:Well, let me ask you this, 'cause we've talked about different things in the past about expanding to more tap rooms.
Bobby:Yep.
Bobby:That's the other alternative.
Gary Arndt:And also just building the brewery
Bobby:mm-hmm.
Bobby:Where
Gary Arndt:you're literally selling more beer, you're wholesaling it.
Bobby:Yep.
Bobby:That's, that's the decision
Gary Arndt:tank.
Gary Arndt:So are selling more tanks, two different paths you can take.
Bobby:Yep.
Gary Arndt:I suppose there's a middle path, but in reality it's kind of a, in terms of a business strategy, it's kind of one or the other.
Bobby:Yep.
Gary Arndt:Where are you leaning right now?
Bobby:Well, the competition answers that for us to some extent.
Bobby:To some extent because we can't all be doing the same thing.
Bobby:We, and, and at this point in time, I think we are back to where we started.
Bobby:We want to, we want to take the model here, uh, of our tap room and open it elsewhere.
Bobby:And, and so that's our, I think that's our primary focus is getting our beer across the bar, wherever that bar is, and taking the, the pub experience on the road.
Allison:So we, um, I just wrote the most ridiculous thing down.
Allison:Um, so we bought the building in 2016 and we built it in 2017.
Allison:We opened in 2018.
Allison:We grew in 2019, and then COVID hit in 2020.
Allison:Um, and they say businesses really take about five years to.
Allison:Once you open the doors, it takes five years to hit the black, to establish yourself to, you know, be part of the community and, and start to really grow.
Allison:And technically, if you count COVID 2020 as our first year, we are just now at five.
Allison:Um, because it really did, it flipped the script.
Allison:We turned into a distribution company two years before we were supposed to because we had no option and we had to,
Bobby:yeah, we artificially grew in distribution because we had to.
Allison:And so we're almost, it, it almost as if we kind of reset the clock, um, in terms of businesses, which is why anytime any sort of business strategist came at us and they were like, well, if you thought of this, and we're like, COVID happened, they're like, oh yeah.
Allison:Nothing that we say actually matters because no one knows what's happening right now.
Allison:And so we, I would say we're really in the fifth year of our business.
Allison:And so this is exactly the kinda the growth moments that we should be in the fifth year, but we're really in the eighth year, which is weird.
Bobby:It is weird to look back and talk about rebranding.
Bobby:It is refreshing, I should say.
Bobby:Uh.
Bobby:We're finally there.
Bobby:For me, for me, this is a milestone.
Bobby:We're able to, to step back and say what beers have worked and which, uh, branding has worked and which ones to double down on.
Bobby:And I think that's fun.
Bobby:That, that we have that much
Gary Arndt:mindset.
Gary Arndt:I think you got a pretty good, like I was noticing when I came today, like the menu today is really good.
Gary Arndt:Like today's, literally, today's menu was a very solid one.
Gary Arndt:You got all of the, the main stuff you would kind of expect if you come here.
Bobby:Yeah.
Allison:I kind of, I hadn't been in the brewery for a couple weeks 'cause we were outta town.
Allison:Um, and I, I walked in and I, I saw Matt and I looked at the, at the.
Allison:The list.
Allison:And I was looking for public house pint and I couldn't quite see it yet 'cause the menu's been rearranged and basically my hands were up and then all of a sudden I did this like extreme happy dance.
Allison:And I think Matt was very confused and I was like, oh, that's just my public house pint dance.
Allison:He is like, you're not the only one that does that.
Bobby:Yeah.
Bobby:That
Allison:like, looking for that beer.
Bobby:Yeah.
Bobby:Speaking of a beers, we know that work.
Allison:Mm-hmm.
Bobby:Public houses not going away.
Allison:But then again, the whole lineup, it's so hard because so many people come in and they really want particular beers, but it's, you really want the whole menu.
Allison:Like it's not just, I want this one beer on.
Allison:You have to look at the whole thing.
Bobby:And as I was talking with David about hard, like where we go with this, the, this podcast this year, I think a part of it is just, uh, talking about what we've learned and, and actually recording us, talking about implementing what we've learned into the next phase of what we were, we're we do here.
Bobby:It's exciting.
Bobby:I never would've imagined we'd be this many years in, uh, 'cause I was always thinking about the year ahead, never the, the decade ahead.
Bobby:But that's what we're looking at now.
Bobby:We're almost done with a full decade.
Gary Arndt:Well, in business it's grow or die
Bobby:in America for sure.
Bobby:But we built a collaboration within this community, speaking to all these breweries that have opened and we're, the one thing that distinguishes us from everyone else in this town, brewery wise, is that we, I think we are the epicenter of the collaborations.
Bobby:So we wanna continue that.
Bobby:We think we have, I think of ourselves as a brewery for brewers at the end of the day.
Bobby:And I'm most proud of that, of everything we've done within the, the beer world.
Allison:I think that's true, especially with Vault 2 0 2 opening down the street.
Allison:Um, I wish those guys ultimate success.
Allison:Whoops, I just hit the mic.
Allison:Um.
Allison:And they're doing great.
Allison:Um, we've had a lot of patrons come in and say they went over, um, and enjoyed their pizza, their beer and all that.
Allison:Um, but they texted you just this morning and they're like, Hey, I got a question about kegs and such.
Allison:Hey, can we have cans?
Allison:Oh, they bought,
Bobby:they bought some of our cans this morning.
Allison:Yeah.
Allison:Um, and they are just right down the street.
Allison:Yes, they're direct competitors because they're taking people, you know, away from enjoying our tap room.
Allison:But it's, it's becoming more of a, of an Appleton centric beer destination.
Allison:Um, and I think that having them, and there's apparently a couple others slotted to open in the next year, I
Bobby:think, think Oak from Milwaukee is opening their Yep.
Allison:To jump
Bobby:straight
Allison:on college.
Bobby:There's another one in New London that's opening next year.
Allison:Um,
Bobby:uh, de Piers has a new brewery,
Allison:and so as long as they continue to, um, I, I, I'd love for us to be a, a brewery that can help them understand.
Allison:The hospitality side of opening a brewery, but also the how do you continue to, in this continuously changing market with, um, prices changing and all that, how do you maintain high quality ingredients such that when people are voting with their dollar, when they're coming in and spending their hard-earned money, they're getting a good product.
Allison:Not only a good experience, but also a good beer.
Bobby:And hopefully there's a metaphor here.
Bobby:Hopefully people can listen to this podcast and be entertained by the metaphor.
Bobby:'cause we're all trying to figure out how to work, uh, and survive.
Bobby:Wait, what
Allison:metaphor?
Allison:I think that was very direct.
Allison:Like we're talking about beer.
Bobby:I understand, but everybody that's in business is trying to figure the economy out and, uh, what people want.
Bobby:Yes.
Bobby:And the market moves so fast and we're all trying to keep up with it and create in front of it.
Gary Arndt:You guys need to contact someone from the Fox Cities Visitors Bureau.
Gary Arndt:Oh,
Allison:we have, we are part, uh, we, yes, we have done that.
Allison:Yes.
Allison:Go team.
Allison:Sorry.
Allison:Say more
Gary Arndt:to like, make.
Gary Arndt:Because I've, I've been on the other end of that as like a travel writer.
Gary Arndt:Yeah.
Gary Arndt:And you work with a lot of, uh, destinations and they're always promoting something.
Gary Arndt:And, um, if you can create a thing for people that visit Appleton, something that the concierge at the, the Paper Valley and the Copper Leaf or whatever can give to someone, it's like, oh, you can do this little tour.
Gary Arndt:And like, I know you have, there's the, the passport thing, but that's kind of like a bigger thing.
Allison:Yeah.
Gary Arndt:Statewide.
Gary Arndt:Yeah.
Gary Arndt:Yeah.
Gary Arndt:This would be something much smaller maybe.
Gary Arndt:Yeah.
Gary Arndt:Mm-hmm.
Gary Arndt:Um,
Allison:I, I think some of those, um, uh, this is something Ben Long taught us.
Allison:Um, our former, uh, bar manager and now, uh, Emmy sank Bill, our new, uh, bar and events manager, um, is continuing to reiterate about people just want something to do and giving people really good experiences.
Allison:And I think that's another thing that we've done really well this year that we haven't necessarily done in the past, is just creating these unique experiences.
Allison:Um, that, uh, tourists and just local folks can enjoy.
Allison:Like a couple weeks ago we had a bottle dipping session where, um, folks, they bought a ticket and they could go and they got a tour of the back.
Allison:I took 'em to the, back to the brewery to show 'em, which is funny to say.
Allison:I took them back to the brewery.
Allison:It's one room with tanks on each side.
Allison:There's only places to stand and you just turn you, there's no walking.
Allison:Um, it's such a small space, but it was a tour.
Allison:Um, and then they got to dip, wax their own, uh, Ultima Rose bottle.
Allison:And they had a lot of fun, like getting to learn how the whole waxing process works of the bottles and stuff.
Allison:Um, and so making these,
Gary Arndt:it kind of hurts when they rip it off though.
Gary Arndt:Doesn't
Allison:No.
Allison:Oh, I'm sorry.
Allison:Different wax.
Allison:Oh my goodness.
Allison:No, on the bottle.
Allison:Um, but it was a triple wax, so they, they dipped it once and that really hurt.
Allison:Yeah.
Allison:Oh my God.
Allison:That's, that's
Bobby:irreversible.
Gary Arndt:The first wax is close.
Gary Arndt:The second even closer
Allison:anyway.
Allison:Yes.
Allison:Destination tourist people, not from Appleton, but people from Appleton can come in and experience kind of new and interesting things.
Gary Arndt:Uh, from a brewing standpoint, what was your biggest success this year in terms of maybe a new beer that you brewed and your biggest failure?
Allison:Ooh,
Bobby:that's a good question,
Gary Arndt:man.
Gary Arndt:Like, not all experiments are successful.
Gary Arndt:Ooh,
Allison:I got, I got it.
Allison:Maybe.
Gary Arndt:Go for it.
Allison:Uh, so I just know, um, I've been a lot less involved in the brewery, um, this past year because, um, when we've hired people to replace me, uh, so I can go back to Lawrence.
Allison:Um, but in that, Bobby comes home and like I can just tell when he's very upset about things and I won't name names, but someone in the back of the house.
Allison:Um, didn't do something right and we have a brand new beer because of it.
Bobby:Oh.
Bobby:Oh.
Bobby:That actually might fall under
Allison:best accidents.
Allison:Yeah.
Bobby:Dan.
Allison:And, um, so can you tell us, without giving a name of who did it, um, what, what they did and what was
Bobby:born?
Bobby:So we have a beer called Pirates Cove, which people have heard of if they've been in our tap room, it's maybe our top selling beer of all time.
Bobby:And it got infused with a very dark lager accidentally at a certain percentage.
Bobby:Uh, end result is, let me back up a little bit.
Bobby:I was thinking the day that we started brewing that beer that I wanted to fuck with the recipe, I wanted to change Pirate's Cove, which no one would allow me to do if they knew I was thinking that.
Bobby:So I didn't, so I, I restrained, I, I pulled back.
Bobby:But then there's this movie, uh, final Destination when, if you've ever seen this, any of the, their sequels,
Allison:how are you at all going with
Bobby:Final Destination?
Bobby:Well, 'cause Final Destination has a plan, and if it doesn't go according to Plan, it's gonna make sure, oh,
Allison:youre still gonna, okay, the logs are still gonna come
Bobby:down.
Bobby:And like totally fell.
Bobby:Everything went as Nature would've had it, because anyway, so basic, the Valve Valve got open and we blended two beers together,
Allison:but, and we blended a bit of our total eclipse
Bobby:in a way that kind of reflected what we were thinking about doing with,
Allison:with Pirate
Bobby:anyway.
Allison:And the, yeah.
Allison:And the name.
Allison:So what we named this, so now we have a, but this is, we have a full tank.
Allison:The name is Transit
Gary Arndt:of Venus.
Bobby:Well, this is.
Allison:We have the name, so we now have a full tank of this beer.
Allison:But
Allison:yeah,
Allison:it's one thing if you have, if it was public house pint and you, you know, and you added a little bit of pirate's coat, you're
Bobby:never gonna
Allison:notice that
Bobby:other way around.
Allison:It was the light beer.
Allison:Yeah.
Allison:That got just a hint of dark beer in it.
Allison:And so now is not a light beer anymore.
Bobby:But it, but it also coincidentally matched what I was thinking about throwing in.
Bobby:Anyway.
Allison:Okay.
Allison:So
Bobby:percentage wise,
Allison:my, my experience of this is I get a series of text messages.
Allison:Yeah.
Allison:Oh, bleep so and so.
Allison:Did a valve wrong, mixed these two beers, and then it's like silence.
Allison:And I'm like, what's happening?
Allison:Oh my.
Allison:Because if we lose a beer, if we lose a tank,
Bobby:nah,
Allison:this is
Allison:a
Bobby:marketing problem.
Bobby:This is not a beer
Allison:problem.
Allison:Well, but you never
Allison:know.
Gary Arndt:This is how penicillin was also discovered.
Gary Arndt:So I don't think it sounds that bad.
Gary Arndt:What, so what's the, the, the result of this?
Allison:So the result,
Bobby:what's the name of this
Allison:Allison Drum roll.
Allison:We went, we went back and forth a couple of times because is it more Pirates Cove or is it more total eclipse?
Allison:And what are we doing?
Allison:We're like, well, is it a partial eclipse?
Allison:And then with Pirates Cove, is it Treasure Map?
Allison:What do we.
Allison:And so finally, I don't you you used AI to figure it out.
Bobby:Yeah, I confess, I threw some ideas into AI and it came up and it kick back this idea of stow away.
Allison:Stow away.
Bobby:Yeah.
Bobby:And, but the graphic is what, what drives it home?
Bobby:Oh my god,
Allison:it's the best.
Allison:As soon as Bobby sends it to me, I'm an insane cat person.
Allison:I love my cats.
Allison:Oh my God, they're so great.
Allison:Um, but basically it's a picture of a ship and there's a box and there's a beer and there's a cat and he's coming outta the box and it's so great.
Allison:I was like, sold.
Bobby:So it harkens back to the Pirates Cove kind of thing, and then it's got this black cat walking
Allison:out the creek.
Allison:Well, but there's a lot of, um, superstition about how if you took a Calico cat on the crew, or not the cruise ship.
Allison:Good god, what's it called, um, on the, on the ship with you.
Allison:Um, they were the good luck that would keep demons away and such, and so all the old sailors would take cats with them.
Allison:And so it's like a sign of good luck.
Allison:So stowaway is kind of a sign of good luck.
Allison:That you would have a good beer that comes out of it.
Allison:And actually, I is tasting pretty good.
Bobby:Yeah, you tasted it.
Bobby:Yeah.
Bobby:It's the, it's a delicious
Allison:beer.
Allison:It has just a hint of extra.
Allison:So when
Gary Arndt:is this gonna, uh, could be as early as this weekend.
Gary Arndt:Yeah.
Allison:That couple days.
Allison:But so, so stepchild was another happy accident that we had.
Bobby:Well, that's years ago though.
Allison:Years ago.
Allison:Now we repeat that actually.
Allison:But now we might have stowaway as a new
Bobby:uh, oops.
Bobby:But, but as far as like real, oops, I don't think we have one for 25 miles,
Gary Arndt:I should say if
Gary Arndt:television commercials have taught me anything.
Gary Arndt:That is how Reese's peanut butter cups were also.
Gary Arndt:Oh
Bobby:yeah.
Bobby:Yeah.
Bobby:Right, right.
Bobby:Exactly.
Gary Arndt:Someone carrying a candy bar
Bobby:Yep.
Gary Arndt:Ran into someone carrying peanut butter.
Bobby:Yeah,
Bobby:it is.
Allison:Um,
Bobby:I don't think we had one this year.
Bobby:I'm knocking on wood now as
Allison:best I can of, of big
Allison:oopses.
Bobby:Yeah.
Gary Arndt:Tequila infused five
Bobby:for
Bobby:us.
Bobby:Where, where we had to like dump a beer or it was like, ugh.
Bobby:We've had those happen in the past where, where things have knocked.
Bobby:Yeah.
Bobby:I
Bobby:do
Gary Arndt:not recall anybody enjoying the tequila infused.
Gary Arndt:5 47. 5
Allison Fleshman:47.
Allison Fleshman:No, that was a bad, that's always been a bad idea.
Bobby:Yeah.
Bobby:That was a, that was a one barrel experiment.
Allison Fleshman:That was not a one barrel experiment.
Allison Fleshman:You've tried that several times and its failed barrel every
Bobby:time.
Bobby:It was a experiment.
Bobby:Yes.
Bobby:And I love how like, like it r and d, you know, it comes with, it comes with its pitfalls.
Allison Fleshman:Nope.
Bobby:Yep.
Bobby:I'm
Allison Fleshman:trying to think of things.
Allison Fleshman:Um, I mean, there's been some internal things that have like, oh, that was a surprise, or, oh, okay.
Allison Fleshman:You know, you have to, you know, uh, clean up that mess or solve that problem or things.
Allison Fleshman:But in terms of like big mistakes and or oopses, um, nothing like last year when we,
Bobby:oh, big successes.
Allison Fleshman:Oh yes, let's
Bobby:do that.
Bobby:Oh, hot off the press.
Bobby:We have a cardamon blueberry cider coming out.
Bobby:Believe me.
Gary Arndt:Whatever happened to cider?
Allison:Okay.
Allison:So Carrie and I just looked at each other with like these biggest eyes, like, have you
Bobby:heard of this?
Bobby:This is the.
Bobby:So we do a lot of these bench tests behind the scenes and, and sometimes we, we make one that blow, wait,
Allison:this is a 2025 recap.
Allison:That's the 2026 expecting to come.
Allison:Well,
Bobby:but it was done in, that's kind of all blended
Gary Arndt:in the one thing at this point.
Bobby:Yeah,
Gary Arndt:but that sounds like something you'd sell in New York.
Allison:Yeah.
Bobby:I mean, it's delicious, but, but Gary, I'm looking right at, over there at four barrels that are aging dried, uh, high tannin, apple, the whole nine yards.
Bobby:Worry not.
Bobby:That's as Spanish cider as you'll get in the state of Wisconsin.
Bobby:Right there.
Bobby:Take
Gary Arndt:one.
Bobby:Yeah.
Gary Arndt:And I've told you this many times.
Gary Arndt:Put it on cask
Bobby:please.
Bobby:You've said that.
Bobby:Yeah.
Gary Arndt:Put it, put it on cask and, uh, do you filter it?
Bobby:Do I filter it?
Gary Arndt:Yeah.
Bobby:Uh, it naturally filters 'cause of the time in the barrel
Gary Arndt:because like, uh, like I said, the, the English ones that I've had in England are on cask.
Gary Arndt:Yeah.
Gary Arndt:Usually really hazy.
Bobby:Oh, okay.
Gary Arndt:So unfiltered.
Gary Arndt:So a still cider.
Bobby:Gotcha.
Bobby:Gotcha.
Bobby:I
Gary Arndt:feel like even if it's just a a, even if you just try it sometime,
Bobby:I feel like Gary's questioning is geared toward that point.
Bobby:Getting that beer on tap.
Gary Arndt:Well that's an English style cider.
Gary Arndt:And I think it would fit really well with kind of the,
Bobby:I'm digging
Allison:it.
Allison:I will say though, that Gary has been an outspoken advocate for this brewery and has been like the marketing source of all things.
Allison:Good idea.
Allison:Yes.
Allison:That if he has an idea that we wanna do, I'm gonna Damn well do everything I can to do it.
Bobby:Amber, he get to see videos.
Allison:Dude that's sitting on my counter.
Allison:Yes.
Allison:Amber.
Allison:Amber.
Allison:He wants, yes.
Allison:Amber.
Allison:He wants
Bobby:videos of all the beers
Bobby:too.
Bobby:Mm-hmm.
Bobby:Like not something Amber.
Bobby:Definitely Amber.
Allison:He wants an Amber.
Allison:Amber?
Bobby:Anybody know anyone with cameras?
Allison:Absolute amber.
Bobby:They can do videos.
Bobby:Gary.
Bobby:Gary,
Allison:other questions?
Gary Arndt:2020.
Gary Arndt:So you, you said every year you're brewing a little bit more than the year before.
Gary Arndt:I'm guessing you should see a significant jump this next year with the new tanks you're getting.
Bobby:We'll be able to make the beer.
Bobby:So, so on the other end of that is back to what I was talking about with David, is how do we get people, uh, seats, right?
Bobby:People in seats, and where do those seats exist?
Bobby:And, and we've been thinking a lot about a second tap room, so
Allison:a lot of those seats exist in the prohibition room, which we're sitting in now.
Allison:Yeah, yeah.
Allison:Which you could come up with our staircase that it's almost finished.
Bobby:I think we have to take this on the road, though.
Bobby:I think that's where we are.
Bobby:We're at the point where we have to decide
Allison:Sheboygan.
Bobby:Yeah.
Bobby:There's, there's opportunities in Sheboygan for sure.
Bobby:And I, I think, how do you take this pub, this intimacy and, and do it again without diluting what we do here?
Bobby:And that's what we're, we're trying to figure out.
Gary Arndt:It's always gonna be different.
Bobby:Yeah.
Bobby:Yeah.
Gary Arndt:Um, you can try as hard as you want to, to make elements the same, but it's gonna have its own vibe and you just kind of have to accept that at a certain level.
Allison:Great.
Allison:But I think in, um, we've only ever been as good as the people we have on our team, and I think that we've got some strategic folks in places that can pick out new members who have that flare, who have that charisma, who have that, you know, desire to be part of that greater community that I think we can relocate or not relocate.
Allison:That means leave, but, sorry.
Allison:Not that ma, but like, not, sorry.
Allison:No, no, no.
Allison:Not relocate.
Allison:That's the wrong word.
Allison:Um, I blame Carrie because of all the extra ABVs that I've had tonight.
Allison:Um, but uh, that we could, we could duplicate, like I think it wouldn't be the same people, but it would be the same kind of people who believe in the vision of a public house atmosphere.
Bobby:So we're making a, a water base theme park.
Bobby:That's what we're gonna do.
Bobby:It's gonna be Mc No, I have no I, the only thing I know how to do is beer.
Bobby:So we're trying in, in conversation.
Bobby:Okay, here's what you
Gary Arndt:should
Gary Arndt:do.
Bobby:You go
Gary Arndt:to
Gary Arndt:Wisconsin, you open up, this is, you open up the theme park.
Bobby:Yeah,
Gary Arndt:but every ride has water treated.
Gary Arndt:So it's like the water in that city.
Gary Arndt:So it's like the Prague flu, but you're treating the water.
Gary Arndt:So it's like
Allison:coming to the Belgian pool.
Allison:Coming to the The Flanders pool.
Bobby:Oh.
Bobby:It'll be 15
Allison:nerds per day.
Allison:Wait, is this above or below the Roman line?
Allison:That was dissecting the,
Bobby:it's a thing.
Bobby:Look it up.
Bobby:Gary makes so much money doing things with his ideas.
Bobby:We should listen to Gary.
Allison:We should listen to Gary.
Allison:'cause we don't,
Allison:I'm
Gary Arndt:telling you the everything.
Gary Arndt:I don't know if it's gonna make any change in taste at all, but the marketing aspect of a 25 million year old
Allison:agreed.
Allison:I love this idea.
Allison:And again, it's sitting on my counter, waiting it, yep, it's there.
Gary Arndt:Jurassic, Amber,
Allison:totally Jurassic.
Allison:Amber, paleolithic.
Allison:Amber, I'm not sure.
Allison:What would
Gary Arndt:No, it would be, well, Jurassic.
Gary Arndt:I mean, I'm playing off Jurassic Park, but it'd really be Cretaceous
Allison:Cretaceous.
Allison:Yeah.
Gary Arndt:None of that regional Juss park.
Gary Arndt:Very well park.
Gary Arndt:That's that's the thing.
Gary Arndt:It's like, it's not rasic from the Jurassic but
Allison:park.
Allison:Yeah.
Allison:None of those dinosaurs would've been at the same time.
Allison:That's so frustrating, but okay.
Gary Arndt:That's okay because they're getting the, the DNA from different periods so that they could That's true.
Gary Arndt:Exist.
Gary Arndt:Sorry.
Gary Arndt:Um, what about expansion of wholesaling and distribution?
Bobby:Yeah, that's, that's the other avenue.
Bobby:I'm not sure we can do, we can't focus on both.
Bobby:Uh, e each will happen, but a focus has to exist somewhere.
Bobby:I think the going in that direction's going to require opening another brewery.
Bobby:I mean, physically another.
Bobby:Brewery, not just tap.
Bobby:This is
Allison:used to me.
Bobby:My ice got
Allison:very big.
Bobby:Yeah, yeah.
Bobby:I mean that, that it's not new.
Bobby:We're not doing that
Allison:yet.
Allison:Well, and we have a, I mean, like I said, in the, um, when we give a brewery tour, you really, you walk into the back room and you look to the right, and you look to the left, there, it's, we are such a small facility that to, to the brewery, to the scale that you need to make distribution lucrative.
Allison:And I will be very honest, like, we don't make money in distribution.
Allison:It's really advertising because we're just not that big.
Allison:I mean, we're right, you have to, we have a small oven.
Allison:We're really, you know, very handcrafted baked goods essentially.
Allison:Um, but when it comes to expanding distribution, we'd have to contract brew at Appleton Beer Factory or other larger breweries just to make it, make it work.
Bobby:so, so to answer your question to, on some level, new Glarus has decided to open a $55 million tap room.
Bobby:That's happening.
Bobby:It's, it's, there's some expansion on the production side, but it's largely focused on being a tap room.
Bobby:I think it's because the beer world has understood now, including new and these bigger breweries that you have got to create the destination.
Bobby:I feel like the destination is, is where it begins now.
Bobby:And from there you can expand into distribution.
Bobby:So for me, that's the sequence that makes the most
Gary Arndt:sense, my view as an outsider, yes, please.
Gary Arndt:And I fully admit that I do not know a lot of the details of, of the finances.
Gary Arndt:Tap room is probably gonna be higher margin.
Gary Arndt:Because you're selling your own beer
Bobby:Sure.
Gary Arndt:At a higher markup.
Gary Arndt:But Miller is never gonna buy a tap room.
Bobby:True.
Bobby:And Miller is a
Gary Arndt:thousand.
Gary Arndt:I'm, I'm just using that as a, for example.
Gary Arndt:Right,
Bobby:right.
Bobby:Yeah.
Gary Arndt:Whatever it might be,
Allison:economy of scale at that point.
Gary Arndt:Oh,
Bobby:mm-hmm.
Gary Arndt:So if you're thinking at where you're gonna be 30 years from now,
Allison:right?
Gary Arndt:Right.
Bobby:Yep.
Gary Arndt:Either Jade takes it over.
Bobby:Yep.
Gary Arndt:Or
Allison:she'll be 37.
Gary Arndt:You find a buyer and the question is, what are they buying?
Gary Arndt:Right.
Gary Arndt:If you're selling beer wholesale, even though the margins aren't as good.
Bobby:Right.
Gary Arndt:Um, you could probably grow the top line number faster.
Bobby:Right.
Bobby:Right.
Bobby:And,
Bobby:and it, and it, you have to think with two Hemi hemispheres.
Bobby:One, one brain thinks about how to grow the taproom business and the other half of the brain thinks about.
Bobby:What you just described, we, we can't do one, not the other.
Bobby:We just have to focus on one or the other in any given time.
Gary Arndt:I'm just thinking back, so in the nineties,
Bobby:yeah.
Gary Arndt:I had a friend who started a software company and it's a good
Allison:time to start a software company.
Gary Arndt:He was an internet company and for briefly, he was on paper, he was a billionaire.
Gary Arndt:He was my college roommate.
Gary Arndt:I had a consulting firm, and when I was 28 years old, I had 50 people working for me.
Gary Arndt:But the multiples you get for a valuation of the company as a consulting firm was like one, one and a half is basically whatever your revenue was.
Allison Fleshman:Yeah.
Allison Fleshman:Right.
Gary Arndt:For a software company, it's whatever, 10 to a hundred.
Gary Arndt:Right.
Gary Arndt:So whatever your revenues are, they'll put it well beyond that.
Gary Arndt:Right.
Gary Arndt:And I'm, my guess is that the multiples, for se, for having a lot of distribution would be higher that a leinenkugel's.
Gary Arndt:Had a better option or a better out than someone of a bunch of tap rooms?
Allison:It depends on the source because it, it really depends on the labor that goes in to making the original product.
Allison:And so their tanks are bigger.
Allison:And if, if your tanks are bigger, then yes.
Allison:So Apples to Beer factory has twice the size of tanks that we do, or twice the brew kettle.
Allison:And so it takes twice as long for us to brew as they do.
Allison:Um, and so for that reason, we are, I mean, that's our bottleneck.
Allison:We're limited there, but,
Bobby:but I think the big picture is, is something we're missing here.
Bobby:We're, we're essentially eight years into this and we now know what works, what resonates.
Bobby:I think that's way more important than trying to figure out the logistics of tank size.
Bobby:If you don't have a product, I would
Allison:like to say we what you did the uh, okay.
Allison:So throw in a global pandemic tank
Bobby:sizes are tactical.
Allison:Throw in.
Bobby:Yeah.
Bobby:But if you don't have product,
Allison:the brewing industry itself is changing.
Allison:So people aren't necessarily into craft beer.
Allison:And I'm so thankful 'cause I've got Carrie over here and she's shaking her head like, absolutely.
Allison:Like people when, you know, when folks come in, my number one is I wanna make sure that whoever walks th through my doors of my tap room, they get the drink they want.
Allison:And I say drink now instead of beer.
Allison:Because they want wine.
Allison:They want cider.
Allison:They want THC, they want hot water.
Allison:They want sodas.
Allison:They want sometimes craft beer.
Allison:They want sours.
Allison:They want.
Allison:Fill in the blank.
Allison:And so we've become a beverage industry.
Allison:We're no longer a craft beer industry.
Allison:And what's unfortunate is that we have trained so hard to understand beer that even with two extreme colds, that Bobby and I for the last two weeks cannot taste or smell anything.
Allison:And our Christmas was crap because we were in bed the whole time.
Allison:Um, with the really bad flu, we can still blind taste these beers and guess what they are because we've spent so much time learning about beer.
Allison:But now our customers don't necessarily want beer.
Allison:And we've got this tap room that we need to fill to make sure that we can keep our employees employed.
Allison:So I think that it's, it's hard to say that the, the industry isn't, well, the industry is very much recognizing that we need to expand and diversify.
Bobby:Yeah.
Bobby:We're not living in 1993.
Bobby:We have four beers on tap.
Allison:Right.
Bobby:This is true.
Allison:We have now what, 28 beers?
Allison:Or No, we have 28 drinks on tap.
Bobby:Yeah.
Allison:We're a drink room.
Allison:Not really a tap room anymore.
Bobby:I don't wanna become a, a restaurant.
Bobby:I mean,
Allison:true.
Bobby:Maybe.
Bobby:We'll, we'll add food at some point, but my focus is I'm hyper fixated on beer.
Bobby:Uh, and, and like you say, beverages for sure.
Allison:Beverages like well, and well fermented beverages.
Bobby:Well, not even necessarily.
Bobby:Pizza Kool-Aid
Gary Arndt:and Everclear.
Gary Arndt:Yeah.
Gary Arndt:There's your new drink.
Bobby:There
Allison:you go.
Bobby:Done.
Bobby:We just beatbox on tap my all day.
Bobby:Yeah.
Allison:Red Kool-Aid.
Allison:Does Kool-Aid with an C or a K?
Bobby:It's a K brand name.
Gary Arndt:Alright, so let me, let me go through one last thing with you guys,
Gary Arndt:plus
Gary Arndt:Everclear, a lot of management consultants that we'll always go through an exercise called swat.
Gary Arndt:Strength, weakness, threats and opportunities.
Gary Arndt:Opportunities, threats to make the acronym work.
Gary Arndt:What do you say is your
Allison:biggest strength?
Allison:Weakness, wait, what was the other thing?
Gary Arndt:Threats and opportunities.
Allison:Threats.
Allison:Opportunities.
Gary Arndt:So what is your biggest
Bobby:strength?
Bobby:Obsession with beer.
Allison:Our people.
Allison:You're wrong.
Allison:Our taproom is amazing.
Bobby:That's true.
Bobby:The people,
Allison:oh wait, these are the, oh, yay.
Allison:Um, sorry.
Bobby:So Allison says, the, the people,
Allison:our, our greatest strength is, um, the team that we have behind the scenes making this place run.
Bobby:And, and I, and I said the beer, because that's the, you could have more than one strength.
Bobby:I mean, it's not, that's the lubrication just
Gary Arndt:one thing.
Bobby:And that's
Allison:true.
Allison:They drink a lot of the beer that we have in the
Bobby:past, and it's very foundational.
Bobby:I mean, it's, it's about creating that, those conversations.
Bobby:It's, it's never been,
Allison:you know what I'm gonna lie.
Allison:I think the strength is that the community can, you're lie.
Allison:Sorry, I was lying before.
Allison:Um, I have, again, I haven't actually not had a beer in like three and a half weeks because of flus and holiday travel and all the other things, um, that these are really getting to me.
Allison:I think her strengths are our people behind the scenes and our people in the front.
Allison:So, um, the.
Allison:The patrons that continue to vote with their dollar.
Bobby:Yeah.
Bobby:Good answer.
Bobby:None of this happens without that.
Allison:Yep.
Bobby:So there's our strengths.
Bobby:And you make a beer.
Bobby:There's that.
Bobby:Weaknesses.
Allison:Bobby and I know shit about business.
Bobby:Oh, I spent too much on ingredients.
Bobby:Oh my God.
Bobby:I bought $1,200 of barrels back with me today.
Allison:$1,200.
Bobby:Yep.
Allison:You
Bobby:vantage point.
Bobby:You know?
Bobby:Yep.
Bobby:That's our biggest weakness.
Bobby:We're not good with money.
Bobby:We, we spend it all on the ingredients.
Bobby:Excuse
Allison:me while I punch my husband.
Bobby:Uh,
Allison:no.
Allison:What is it called when you used your fingers and you do this to the
Bobby:throat?
Bobby:Uh, uh, the end of my life or just
Allison:1200.
Bobby:It happens.
Allison:No, it doesn't.
Bobby:I blame Canada.
Bobby:'cause Canada is not buying spirit barrels or they are something.
Bobby:So there's something there.
Bobby:Let's, let's move on to a, what's letter A threats.
Gary Arndt:What is the biggest threat to your business looking
Bobby:forward?
Bobby:I am gonna, there's no a,
Allison:I'm gonna murder you in your sleep.
Allison:1200 on bears.
Allison:You
Gary Arndt:Okay.
Gary Arndt:Uh, t
Allison:Threat.
Gary Arndt:Threat.
Gary Arndt:What are the biggest threats to the business that you worry about?
Gary Arndt:Um,
Allison:someone's spending 1200 fucking dollars on bears on for vantage point that we can't get back out until nine months from now.
Bobby:Yep.
Bobby:But in nine months, he'll be so happy.
Allison:So much.
Bobby:Um, T tt threats, I think, uh,
Allison:cash flow threats.
Bobby:Oh my God.
Bobby:It's, it's cash flow.
Bobby:Yeah.
Allison:Oh.
Bobby:This is so true.
Bobby:This is just of every business.
Gary Arndt:I've said this before
Bobby:in
Gary Arndt:other episodes, I want to just say it again.
Gary Arndt:So glad I'm not in your business.
Allison:I hate this.
Allison:So glad I hate this is fine.
Allison:This is good beer.
Allison:Oh my God.
Gary Arndt:Yeah.
Gary Arndt:That's a hard, I mean, that's a hard problem for a lot of businesses.
Allison:And here I was worried.
Allison:So Bobby and I dropped a kid off at the school and we walked in, um, or walked back and he was like, yeah, I gotta run to Milwaukee 'cause I gotta pick up barrels.
Allison:I was like, okay, cool.
Allison:Are you sure you should do that?
Allison:Because, you know, it's like icy and I'm worried about your safety and all.
Allison:And he didn't tell me it was gonna be $1,200 in barrels.
Bobby:Yeah.
Bobby:Oh yeah.
Allison:I would've been like, not safe to go.
Bobby:Yep.
Allison:Um, the biggest threat, I would say the big, so obviously the biggest threat is the changing, um, terrain of small businesses functioning in an ever changing, uh, economy.
Bobby:The attention of the consumer,
Allison:the attention of the consumer.
Bobby:It, there's just, it's a moving target.
Bobby:Like we have added eight lines downstairs.
Bobby:We've talked about that ad nauseum on this podcast, and it's not enough.
Bobby:There's never enough lines.
Allison:I will also add one of the biggest threats.
Allison:We years ago, because at the time that we opened this brewery, um, it's a very small building.
Allison:We didn't have room to open a kitchen in it.
Allison:And we were told by every business around, do not open a kitchen.
Allison:You don't wanna have that money sink and it's not worth it.
Allison:Rely on food trucks.
Allison:I think the biggest threat is that there are other breweries that have opened who have opened a kitchen, and people want to go out to one spot.
Allison:They wanna find one parking spot, they wanna go to one spot.
Allison:And the not us not having food has really hurt the business.
Bobby:Next week let's have all the breweries on here that have kitchens to, to tell us how not awesome.
Bobby:It is having a kitchen, because I'm sure there's two sides.
Bobby:They're always,
Gary Arndt:one of the things that like, like Vault did that I thought was kind of smart is that they have a pizza oven and like that's it.
Allison:Yep.
Bobby:Yeah.
Allison:As is hop yard.
Gary Arndt:They have chicken wings and they just put it in the pizza oven.
Gary Arndt:Mm-hmm.
Gary Arndt:And they just kind of use that for everything.
Gary Arndt:So they don't have, if a fryer, they don't have a lot of the other stuff.
Gary Arndt:And a relatively simple menu.
Bobby:Right, right.
Bobby:Yeah.
Bobby:There's so many ways to skin the cat.
Gary Arndt:Alright then the last part is
Bobby:opportunities.
Bobby:What are the opportunities that you think you can exploit
Allison:there?
Allison:I don't know.
Allison:But you better find them because you owe me $1,200.
Bobby:Oh me?
Bobby:Yeah.
Bobby:Second tap rooms.
Bobby:Bring the conversation on the road to bring the second
Allison:tap room.
Bobby:The liquid that we do, uh, elsewhere is everything.
Bobby:Yeah.
Bobby:So I know in the past that you've looked at other tap rooms, never pulled the trigger on it.
Bobby:Yeah.
Bobby:What has changed now?
Bobby:Well, to be completely honest, we have a tap room manager that lives in another town.
Bobby:That
Allison:who has extreme experience in running bars and building bars and understanding the, um, hospitality industry.
Allison:Um,
Bobby:so, so opening another location you cannot possibly replicate yourself.
Bobby:You, you have to have somebody that can GM that, and that might have been the missing link all along to get somebody in that position.
Bobby:'cause I can't be there.
Bobby:I can't be there to, to manage and make sure that the quality is upheld.
Bobby:Uh, if it works, then we grow and then we, we reach another echelon or another level of production, then we can become a, a third taproom.
Bobby:I feel like that's the future, uh, for, for us.
Bobby:I think we want to do more of the, the bar plus the beer, the whole experience on the road.
Bobby:If we can grow the production side, which I love 'cause I'm the introvert.
Bobby:I don't work behind the bar.
Bobby:I would much rather just make beer and put it on the shelf at all the grocery stores and bottle shops.
Allison:That is such a lie.
Bobby:It is.
Allison:Yes.
Allison:You love being I. So we have little cameras in the corner, um, that I can, on my phone, like click on and look and there's a little blue light that comes up and you're like, oh, Allison's looking cool.
Allison:Um, but I see you all the time talking to patrons behind the bar and I think that as much as you love,
Bobby:what is the square?
Bobby:I'm an extroverted in or outgoing introvert.
Allison:Yeah.
Bobby:You're a, yeah.
Bobby:You're you're a
Allison:shy extrovert.
Allison:I'm a shy.
Allison:Extrovert.
Allison:Extrovert.
Allison:Gimme 5,000 people.
Allison:And I will talk to them, but I don't wanna talk to anyone one-on-one.
Allison:Oh, I'm the same way.
Allison:Yes.
Gary Arndt:I will talk to an auditorium.
Gary Arndt:No problem.
Allison:Yes.
Allison:Yeah.
Allison:Hate parts one-on-one is so hard.
Allison:I agree.
Allison:But Bobby, however, likes the one-on-one.
Allison:So you actually do, so shame on you.
Allison:You do like talking and like you do
Bobby:like
Bobby:the type of feel.
Bobby:Right.
Bobby:But that work that, that people do behind the bar every day, all day, that's a whole different animal.
Allison:That is true.
Bobby:Yeah.
Allison:Look at a
Bobby:carrot now.
Bobby:That's why I also have the perfect job.
Bobby:Yeah.
Bobby:Yeah.
Bobby:I talk to no one all day long and then I talk to 50,000 people.
Allison:That's so true.
Allison:Um, but I mean, and there is, there's a protective layer behind the bar.
Allison:Like, so, you know, for the, but the beard tenders, I think they really like being behind the bar because they have that, you know, kind of that, that barrier.
Bobby:We should put chicken wire up,
Allison:but you No, but you stop the next
Bobby:location.
Allison:But you stand, you don't stand behind the bar.
Allison:You stand in front of the bar and talk to folks.
Bobby:True, true.
Allison:When they kick you out behind the
Allison:bar, you didn't
Bobby:create a Faraday cage.
Gary Arndt:Oh, I wanted to, when we, when we built this, oh my God, I almost put chicken wire in the
Allison:wall.
Allison:He almost did.
Allison:So people's phone.
Allison:So no one could use a fucking phone.
Allison:Phones wouldn't work.
Gary Arndt:I wanted to cut off all communication.
Gary Arndt:No, I would just use this like if there's a nuclear attack and there's a threat of an EMP, I'd come here.
Gary Arndt:Right?
Allison:Oh my God.
Allison:That was actually another fight that we had.
Allison:'cause he was like, I think I'm gonna do this.
Allison:Like, you cannot make a faraday cage.
Allison:That was,
Gary Arndt:that was a conversation
Allison:we had.
Gary Arndt:That will conclude this episode of Respecting the Beer.
Gary Arndt:Wanna give a shout out to Dean of Wisconsin and Matt in Minnesota who've been following the live stream?
Allison:Matt, yay.
Gary Arndt:How are you doing?
Gary Arndt:Make sure to stop in next time you're in the neighborhood.
Gary Arndt:The producer of the show is David Kalsow.. Without David, there would be no show.
Gary Arndt:Please join the Facebook group to get updates between the episodes and to support the show over on Patreon where you can get access to things like this.
Gary Arndt:Links to both of these are in the show notes, and until next time, please remember to respect the beer.
