Episode Transcript
[00:00:01] Speaker A: Duh.
[00:00:01] Speaker B: Gee.
[00:00:02] Speaker A: That's how we start this show.
[00:00:03] Speaker B: You're gonna slap me that time? Hey, everybody. To real estate makes us drink. Brian Quinlan here from Daniels Real Estate.
[00:00:11] Speaker A: Brad Nicker from Nest Mortgage.
[00:00:12] Speaker B: Oh, you purposely didn't wave this time. And once again, we have a guest today. Sir, please tell the folks who you are.
[00:00:20] Speaker C: My name is Kevin Smolar. I am the official titles director of brewery operations for Sun King Brewery here in Indianapolis, Indiana. But I work at a brewery.
[00:00:29] Speaker B: Did you hear that? We got somebody else to talk about beer.
[00:00:32] Speaker A: And you know the best thing about my buddy here that's talking about beer? When he got here, he asked for a glass of tequila.
[00:00:43] Speaker B: That conversation did say he does taste things for a living. So, you know, he. He's more than just beer, which is great.
[00:00:50] Speaker C: Yeah, yeah. Diverse individual.
[00:00:52] Speaker B: Oh, absolutely. Yes. Speaking of drinks, Brad, what do you. What do you got today, buddy?
[00:00:56] Speaker A: Well, as you know, I'm one of those pain in the ass people that can't have gluten. Talked about it for a long time, so I feel bad that I can't have a Sun King. So what I did in honor of the beer drinking is I grabbed one of my buddy's bottles. Arturo Lamas, the owner of a Lost Lore tequila.
And this has been rested in Revolution Brewings barley wine barrels. The straight jacket barley wine barrels.
[00:01:25] Speaker B: Okay.
[00:01:25] Speaker C: Very good beer, by the way.
[00:01:27] Speaker A: It makes a very good tequila. I will say this. The beer kind of comes through, and it's got a great flavor. So, Arturo, thanks for doing this. Beer rested Tequila. So I have something to drink tonight because I miss my beer and I don't want to be sick, so.
[00:01:41] Speaker B: All right, well, good for you. And I know, Kevin, you got a tequila not the same as that one. Do you know what you're drinking?
[00:01:48] Speaker C: G4. O. The G4. The Blanco Maduro.
[00:01:51] Speaker A: The blanco maduro. That's right.
[00:01:53] Speaker C: It is exceptional. I. I've had G4 once before. I remember. Stands out. It's one of the best tequilas I've ever had. Brass me what I wanted to drink, and I said, G4. He have to have what, four bottles up there? Just like nothing.
[00:02:04] Speaker A: Yeah, four or five bottles of G4.
[00:02:06] Speaker C: I am very glad I came to this today.
[00:02:07] Speaker B: Yeah, we're glad you're here. I. I am glad you're here. I've. I've been talking about this interview for a couple of weeks now.
Kevin brought me a slew of Sun King beers, which I'm thrilled about, and he even asked which I wanted, which I appreciate that as Well, I will throw this out there. I'm not an IPA guy, which is why they're generally similar beers here.
But we've got. What I'm actually consuming today is the Sunlight Cream ale, which is one of my favorites. And I've had this one on the show before.
[00:02:38] Speaker A: Many times you've had that on the show. As an IU person drinking a Gene Katy beer, it's like really crazy. Yeah.
[00:02:44] Speaker B: But that one is quite good. Than the Indianapolis Brewing Company lager you brought.
I'm fairly certain I've had that before, but not, not often enough to say I remember. But then this one showed up.
[00:02:57] Speaker A: Yeah.
[00:02:58] Speaker B: Can you describe what this is here?
[00:03:00] Speaker C: Absolutely. So we have a really. It's called a barrel aged beer program or a specialty beer program.
Every month we release a new barrel aged or sour beer. This is example of a barrel aged beer. So this is a beer that's set in bourbon barrels. The base beer is a Doppelbach, which is a German style dark lager. One of my favorite styles of beer. It is a great, great, multi delicious kind of thing. Then we set it in bourbon barrels for about 18 months and over that time the beer picks up flavors of the barrel, the oak, the char, the vanillans, the caramels, butterscotch, whatever. And all that flavor gets infused inside the beer itself and you're left with a very delicious bourbon barrel aged beer. So one of my favorites afternoon delight is dame of the beer done this beer most years since about 2015 and it's won multiple awards and accolades and it's. Yeah, quite, quite delicious sweet.
[00:03:49] Speaker B: I. I will honestly say not normally a dark beer guy, but I look forward to trying that.
[00:03:53] Speaker C: It's not, not bitter. So I think that part of being dark beers, but it is very sweet, very much a dessert beer.
[00:03:58] Speaker B: Sweet is good.
[00:03:58] Speaker C: It is around 1011 alcohol. So just heads up.
[00:04:01] Speaker B: Okay. Yeah, Good to know. I'm glad I didn't choose to open that one tonight.
[00:04:04] Speaker A: I, I can't wait to hear Brian's explanation of what he gets on the palate and aroma and all the flavors.
[00:04:12] Speaker B: So Kevin, so you know, the running joke on the show here is that I have taste pals. Not taste, but because my taste just is truly not that refined.
[00:04:22] Speaker C: That's awesome.
[00:04:23] Speaker B: So, you know, it's, it's, it's pretty. Yeah, it is what it is.
[00:04:27] Speaker A: His taste buds are kind of like the family that only comes over on Thanksgiving.
[00:04:32] Speaker B: Well, cheers to you, sir.
[00:04:34] Speaker A: Cheers, my friend.
[00:04:35] Speaker C: Cheers.
[00:04:35] Speaker B: Thanks for being here.
[00:04:36] Speaker A: Cheers, Kevin.
[00:04:36] Speaker C: Cheers. Thanks for having me.
[00:04:38] Speaker B: All right.
All right, Kevin, so you came to us through a mutual friend who we've had on the show John from the Two Bearded Guys podcast. And he's like, oh, I know the guy from Sun King. I was like, I love Sun King. And so he graciously shared your contact information with me and here we are. So I guess we'll start there. How do you know John?
[00:05:04] Speaker C: Yeah, I've known John now for. It's been five, six, seven years. I don't know. We have a mutual friend. His name is Brian Suter. Very handsome man. Hi, Brian.
[00:05:12] Speaker A: He got a big beard.
[00:05:13] Speaker C: No, he. Little mustache, but, you know, he's. He's just still handsome. Still handsome. So, Brian, I've been friends for.
[00:05:20] Speaker A: He's not an ogre or anything.
[00:05:25] Speaker C: Man. Sorry, I went out the rails real quick now. I know Brian now for about 13 years. We've actually even homebrew buddies for about all 13 of those. And then at one point, Brian worked for Books and Brews brewery up off 96 and 69 up there.
[00:05:41] Speaker B: That still exists?
[00:05:41] Speaker C: That still exists. Okay. Yep. Brian was the brewer there and John was their operations manager. So he was in charge of the facility itself and those two became friends. And I just kind of met John through Brian and you know, fast forward a few years, we're good buddies. We. John kind of joined our homegrew groups. We brew beer in my garage about once a month and. Oh, cool. You know, they have a good time together, so.
[00:06:00] Speaker B: And you've been on his show a few times?
[00:06:02] Speaker C: A few times, yeah.
[00:06:03] Speaker B: Just want to throw this out there, John. You did mention when you were on our show that you were going to talk to Brad and me about coming down and be on the shows.
We're ready. We are ready.
[00:06:12] Speaker C: It's a good time.
[00:06:13] Speaker B: Hey, it's fun. So you mentioned home brewing and you work for Sun King, but you still brew something of your own at your house.
[00:06:19] Speaker C: Yeah.
[00:06:20] Speaker B: Is it Sun King esque or you just kind of jack around with things and see what happens?
[00:06:24] Speaker C: Jack around things, see what happens. You know, it's very. I used to be very serious about it, and nowadays it's. I've made enough beer in my life where I know it's going to turn out pretty okay. So it's fun to experiment, try new things. I also get a lot of free samples from vendors at work for pops and grains. So I use up whatever free stuff I can. And if I can make 15 gallons of beer for the price of propane to burn it or to boil it, that's that's pretty great.
[00:06:45] Speaker B: So free beer is always.
[00:06:46] Speaker C: Free beer is pretty incredible. It's my favorite kind of beer.
[00:06:48] Speaker B: So you mentioned, you know, brewing. You mentioned flavors and tastes and stuff. So clearly you have some sort of background prior to working as Sun King, maybe in science.
[00:07:00] Speaker C: Yes. So I actually have a bachelor's degree in biochemistry from IU as well.
[00:07:03] Speaker A: Oh, hey, you guys careless bust out one of them.
[00:07:06] Speaker C: Gene K.
Biochemistry undergrad. Then I moved to Indianapolis for a master's program in biology. Did that. Never really knew what I wanted to do. You know, believe it or not, working in brewery is not my goal as a child to one day shocking be a brewer. I guess so, yeah. So kind of figured stuff out for a while. Did some odd jobs, went back to school, got another master's degree in forensic science. And at that time, I started working at Sun King part time, just in the tap room, filling growlers, bartending as a tour guide for a little bit.
Loved it.
[00:07:36] Speaker B: Done the tour.
[00:07:36] Speaker C: It was fun. It was a good time. And when I graduated, they had an opening in the lab as my background. So, like, hey, I could either, you know, stick with forensics, a lot of blood and semen, or go into beer. And that was a much better fluid, in my opinion.
[00:07:48] Speaker A: That is a better fluid.
[00:07:49] Speaker C: Yeah.
[00:07:50] Speaker B: That's a great way to put it. You probably said that a few times.
[00:07:52] Speaker C: Once or twice. Yeah. Yeah, it's a. It's a good one.
[00:07:54] Speaker A: It reminds me of the.
[00:07:55] Speaker C: The.
[00:07:56] Speaker A: The movie that had McLovin in it.
[00:07:58] Speaker B: Yeah.
[00:07:59] Speaker C: Super bad.
[00:07:59] Speaker A: Super bad. Where they said, you know, we. We could catch the guy if. If. If there was any se. Like, if there was semen here, we'd get him, but there's not. You know what I'm talking about?
[00:08:08] Speaker B: I do, yeah.
[00:08:08] Speaker C: Yep.
[00:08:09] Speaker A: Thought that was so funny. So it's true, though.
[00:08:11] Speaker C: Yeah, yeah. There's semen and everything. Seriously, it's gross.
[00:08:13] Speaker A: Well, then it's gross never.
[00:08:16] Speaker B: Thanks for tuning in to semen talk.
[00:08:19] Speaker A: Get a blue light before you get to your hotel.
[00:08:21] Speaker B: There you go.
All right, so in terms of Sun King beers.
[00:08:26] Speaker C: Yes.
[00:08:27] Speaker B: Do you have a.
[00:08:28] Speaker C: My go to is our Osiris. That's our house pale ale. That's just the one I drink regularly.
[00:08:33] Speaker B: I do like that one.
[00:08:34] Speaker C: Nice. Yeah, I've got a kegura in my basement that. That beer's on tap year round. Pretty much. Love our Pachanga Mexican Lager for summertime. Seasonal, though. Our October fest is my favorite beer. I think. I love Oktoberfest beers. I think ours is pumpkiny no, not at all.
[00:08:48] Speaker B: Okay.
[00:08:48] Speaker C: It's a very multi German lager.
[00:08:51] Speaker B: Okay.
[00:08:51] Speaker C: Yeah, yeah. Very, very good. And then, yeah, obviously any of our specialty stuff that's barrel aged or soured, always, usually pretty good. Got some fun stuff coming out here soon. We're doing one up next. That is a peach bellini sour.
[00:09:05] Speaker B: So I like peach bellinis.
[00:09:07] Speaker C: That's kind of fun.
[00:09:08] Speaker A: So a sour means you're using some of the mash from the prior mash. No.
[00:09:13] Speaker C: So with beer, sour beers are intentionally done. You actually add different microbes to it.
[00:09:16] Speaker A: Okay.
[00:09:17] Speaker C: So when you're making beer, even doing tequila or anything else, your first step is making fermentation. Right. It's either mash with grains or agave or sugar or any sort of sugar source, really, to get yeast to consume the food to create alcohol. The main yeast for brewing is Saccharomyces cerevisiae, which is just a standard yeast strain that also used to make bread, but it consumes sugars and produces alcohol and carbon dioxide. For sour beers, you actually add in bacteria. There's species called Lactobacillus, pediacoccus, the same species actually make.
[00:09:47] Speaker B: Man, they really just kicked up a.
[00:09:48] Speaker A: Level of nervousness after spending a week in distilleries. I'm tracking.
[00:09:54] Speaker C: Are you good? Yeah, yeah, yeah. So we're adding different microbes to it, and those produce different flavors during fermentation. So they don't produce alcohol. They produce lactic acid. Right. Malic acid or whatever. Yeah. So, yeah, sour beers, they're. A beer can go sour. If you do it wrong, like that's just a mistake that happens. But if you do it intentionally.
[00:10:10] Speaker B: Unintentional.
[00:10:11] Speaker C: Yes, yes. Which happens. And it's not great. But if you do it intentionally, it's pretty amazing. You get some really cool flavors that. I mean, the entirety of Belgium, their whole history is sour beers and how they've done stuff for hundreds of years. It's pretty amazing.
[00:10:23] Speaker B: Does it literally have a sour taste to it?
[00:10:26] Speaker C: Oh, yeah, yeah.
[00:10:26] Speaker B: Okay.
[00:10:27] Speaker A: So different than a sour mash Bourbon, where that means it came from the past Mash to bring that.
[00:10:33] Speaker B: Right.
[00:10:33] Speaker C: The sourness is a carry over. Yeah. And it doesn't really carry through to the final product, though.
[00:10:37] Speaker A: Gotcha.
[00:10:38] Speaker C: So sour mashed bourbon does not taste sour. Sour beers are actually sour.
[00:10:41] Speaker A: Okay.
[00:10:42] Speaker C: Ph is usually the high twos, low threes.
A lot of lactic acid, like I said, a little bit acetic acid sometimes. But yeah, they're. If they're done. If they're done right, they're Delicious. If they're done wrong, they're real bad. So there's a fine line there.
Ours are good though, I promise.
[00:10:59] Speaker B: So in I guess. So you said you started with Sun King from bartending, touring, cleaning up, all that kind of stuff. Right.
Kind of give us your progression from that to currently director of operations.
[00:11:15] Speaker C: How long you been doing this? Been there now since 2012. So that was 13 years.
[00:11:19] Speaker B: 13 years. Okay. So what's your 13 year progression? So current?
[00:11:23] Speaker C: About two years. I spent the tap room doing bartending. Tour guide. I actually watched kegs at night during grad school. So it was just a way for me to get kind of into production and did that for about a year and a half. Kegs are gross, by the way. So yeah, seriously, you get them back from places. And I know the restaurant's not to go to in town. Fortunately, most of those did not survive Covid because for various reasons.
[00:11:44] Speaker A: But they died.
[00:11:45] Speaker C: They sure did. They sure did. But the amount of times I found like raw shrimp or just lettuce or pieces of food on top of kegs, like, man, that's, that's gross.
We do clean our kegs for that reason because we don't refill them if they're dirty like that. Then I had the opening in the lab. I took that, worked on there for about eight and a half years. We have a pretty amazing lab. And people don't always often associate breweries with science and lab work, but there's a lot of science and beer and it's really pretty amazing. So the background on biochemistry, we have to nerd out some more. But it's all right micro wise. We do everything from plating to yeast propagation. We do PCR in house to identify yeast strains and cultures that we have going on. We have a headspace GC mass spectrometer for flavor profiling. We do EBV testing, ibu, which is bitterness testing, colors, protein content, carbohydrates, all nutritional analysis.
It's a pretty stock. Full stock lab like it's pretty impressive. Yes, sir.
[00:12:38] Speaker A: Do you have a. Any propagated yeast that you've made on your own that would be natural or wild yeast from your area?
[00:12:44] Speaker C: So that's our sour beers and stuff. We have a whole sour program.
We have a few strains that were actually banked and they are proprietary to us.
I can't say what they're called because actually I don't know. And they're really just numbers. Not that exciting.
[00:12:58] Speaker A: But do you like an open fermentation or is everything a closed we do.
[00:13:02] Speaker C: But to find these yeast rains, we literally took buckets of unfermented beer and left them out in our sour building. Sure. Let them do their thing and you stiff them. Some smell great, like, hey, that could be something good. Others smell like bile and vomit. And delightful. Yeah, it's a. It's a definitely a gamble. And you find a few that paid off. And we made up some cool beers with them. Yeah, that's awesome. Yeah.
[00:13:22] Speaker A: When you. When you think of like, you know, if an area has like fruit trees planted around where you're, you know, fermenting, all of those things become part of that wild yeast, then can make the terroir of your beer.
[00:13:35] Speaker C: Right.
[00:13:35] Speaker A: Like we talk about in wines and tequilas. That's pretty cool.
[00:13:37] Speaker C: It's exactly. That's the already of Belgium, all their beers for hundreds of years. I mean, microbiology has not been around for 150 years. 1850s or so is when we discovered microbes and bacteria and yeast and stuff. Before that. They just knew if you took the foam on top of a fermenting process and put it on more of it, it would keep going and make more beer or wine or whatever. So a lot of these places just left the windows open and whatever was naturally in the air, the flora and the fauna would just ferment. And it was great. The place survived. And still around today, if it was bad, they stopped making stuff and people died.
Guess that wasn't any good.
[00:14:12] Speaker A: We probably shouldn't have them cows by there.
[00:14:16] Speaker B: All right, so I have driven past, you know, I've been in briefly, the Sun King off College Avenue. So right downtown, that's where you're located?
[00:14:25] Speaker C: Yeah, yeah, that's our specifically. Right, yeah.
[00:14:27] Speaker B: Um, and I've been to the Sun King in Carmel because my Sun King shirt here, my daughter used to be a server up there.
And I've been to the Sun King at the airport, which I totally appreciate when I'm hanging at the airport. Some Sun King beer. It's great.
[00:14:42] Speaker A: Yeah.
[00:14:43] Speaker B: Where else is Sun King located? Let's just talk Indiana for now.
[00:14:47] Speaker C: Yeah, we have a tap room in Fishers at the District. They call it now or the Yard District. I think they are changing. Yeah, they've changed the name a few times. But that's a small batch brewery. So we do have a small brewery system up there. We do specialty beers out of there. Much smaller batches. We have one brewer up there who does a great job. Experimental stuff, new styles, just things to kind of diversify our tap rooms and whatnot.
[00:15:08] Speaker A: That's a kitchen as well, right?
[00:15:09] Speaker C: It is, yeah. Well, kind of. It's the Fisher's test kitchen. So it's three different food pods and they rotate. I think they have a 18 month lease, I want to say. But it's people that, hey, you know, have a food truck. Want to see how a brick and mortar spot would do? Let's try it out for a few minutes, you know, for a few months and see if it works.
[00:15:24] Speaker A: Amazing facility.
[00:15:24] Speaker C: It's a cool spot. Yeah.
[00:15:25] Speaker B: So they are independent of you all?
[00:15:27] Speaker C: They are correct.
[00:15:28] Speaker B: So. But you all don't serve or sell food?
[00:15:31] Speaker C: We do no food at any of our locations.
[00:15:32] Speaker B: Yeah.
[00:15:32] Speaker C: Okay. Yeah. So I think any spots to have our food. Have food. They're local restaurants that have.
[00:15:36] Speaker B: I was gonna say, I know.
[00:15:37] Speaker C: Hosts or whatever.
[00:15:38] Speaker B: When I've been to the one in Carmel when Alex working there was always a separate still in the building, but definitely a different business.
[00:15:44] Speaker C: They pay us rent and that's it. So it's a nice little partnership when.
[00:15:48] Speaker A: You'Re tasting all of those different beers.
As I've learned in tasting lots of tequilas, it's. It's good to have some form of.
[00:15:55] Speaker B: Food, something to absorb.
[00:15:59] Speaker A: Substance is not.
[00:16:00] Speaker C: Very true.
[00:16:00] Speaker B: All right, so caramel. And you mentioned Fishers Airport downtown. Is there anything south?
[00:16:06] Speaker C: Nothing south. Well, very south, but not Indiana. Kokomo spot. The small brewery Kokomo. And then we have a tap room up in Mishawaka. So north, northern, northeast. Ish. In Indiana.
[00:16:16] Speaker A: Is the Kokomo one in the hip hugger by any chance?
[00:16:19] Speaker C: No, it's not. No, it's not that I know what that is.
[00:16:21] Speaker B: But any.
You did mention there was one coming soon in Westfield?
[00:16:31] Speaker C: Late this year, early next year. Still working on details. It's a brand new building partnered with the city of Westfield to kind of get it open. So it should be a nice little. Very similar to our Carmel location. So cap room only, local food stalls. Should be a nice little outdoor area to drink at and hang out and whatever.
[00:16:47] Speaker A: Close to the grand park area.
[00:16:48] Speaker C: Yes. Yeah, yeah.
[00:16:49] Speaker B: And you had told us off camera, the Carmel one used to be a brewery, but they don't actually make it there.
[00:16:54] Speaker C: Distillery.
[00:16:55] Speaker B: Yes, I apologize.
[00:16:56] Speaker C: Right.
[00:16:56] Speaker A: Distillery. So what are they distilling there?
[00:16:58] Speaker C: Hmm?
We did tequila. We did rum.
[00:17:02] Speaker A: No, you did agave spirit.
[00:17:03] Speaker C: We did agave spirits.
That's fair. That's fair.
[00:17:06] Speaker A: I'll clean that up.
[00:17:06] Speaker C: Yeah, Sorry.
[00:17:07] Speaker A: All my tequila people that watch. I'll clean that up for you.
[00:17:10] Speaker C: It's not. It was. It was labeled agave too. It was not labeled Tequila.
[00:17:12] Speaker A: Can't put tequila on the label.
[00:17:13] Speaker C: Yeah, we learned that pretty quickly. I bet you do.
And it wasn't. Wasn't very good.
[00:17:18] Speaker B: But either way, you don't do it anymore.
[00:17:20] Speaker C: You don't do it anymore. It just was never really a big thing for us and we'd rather focus on beer.
[00:17:24] Speaker B: So interesting with two college towns not far from Indianapolis that you're not necessarily located in either of those spots.
[00:17:32] Speaker C: College kids don't want to spend $6 on a pint of beer.
[00:17:34] Speaker B: No, that's fair.
[00:17:35] Speaker A: By Old Milwaukee. Yeah, I mean, that's what I drank as a kid.
[00:17:39] Speaker C: Yeah.
[00:17:41] Speaker B: Those Purdue kids drink the shit out of this.
[00:17:43] Speaker C: They haven't actually. Yeah, that's one's been pretty good for us. It's in Mackie Stadium too, so there's a rip.
[00:17:50] Speaker B: All right, so now I have friends in multiple other states and when I do bring up Sun King, some of them know what that is, but I'll say the majority of them do not sure. So where else is Sun King located outside of Indiana?
[00:18:04] Speaker C: Currently we're in Illinois, mostly Chicago, but we are found statewide in different parts of it.
[00:18:09] Speaker B: I'm from that general area, so I've seen enough there south of Chicago, Orland park, my city.
[00:18:14] Speaker A: Throw it out to your homies.
[00:18:15] Speaker B: Sub Orlando.
[00:18:17] Speaker C: I was born in Cal City.
[00:18:18] Speaker B: Okay. Here.
[00:18:18] Speaker C: So yeah. Other side of it.
[00:18:20] Speaker B: But yeah, yeah.
[00:18:21] Speaker A: You're homies.
[00:18:22] Speaker C: Yeah, I guess.
I grew up in Indiana though, so we were running the state line anyway.
Kentucky a little bit in Kentucky, a little bit in Ohio. And then we have a big spot in Florida. So we do have a tap room down in Sarasota, Florida.
[00:18:36] Speaker B: There we go.
[00:18:38] Speaker A: Matt Braun, Sarasota.
[00:18:41] Speaker C: We went down to started distributing in Florida a few years ago. It's more just a. Let's see what happens when people hear the name Sun King. They don't often associate that with Indiana. They think Florida or California or.
[00:18:52] Speaker B: I was outside today, there wasn't any sun.
[00:18:54] Speaker A: You'd call it Gray King.
[00:18:56] Speaker C: Yeah. This year over less of a rain. I don't want to. I don't want to drink that beer. Right, King.
So yeah, we just took a shot at it. It's going pretty okay. And Florida's big on local. So to get us in local market, we had to have a brewery there. So you opened a brewery, have a brewer there. We brew our own beer down there as well. Small batch stuff is we still ship beer down there from up top from downtown Indy.
[00:19:18] Speaker B: But Matt, if you need a Side gig. It'd be good talking to the Sun King guys.
[00:19:22] Speaker A: So like all over Florida though, like you're in Jacksonville or St. August.
[00:19:25] Speaker C: Yeah, all the, all the other.
[00:19:27] Speaker B: Awesome.
[00:19:28] Speaker C: Yeah.
[00:19:29] Speaker B: So I've always wondered because in my opinion Sun King is a big thing.
Why not nationwide or more states? What's the challenge there?
[00:19:40] Speaker C: A lot of it is a just managing our size. We are limited on how much we could really make just based on the size of our brewery beers in a weird. I mean alcohol in general is in a weird kind of turmoil right now. Just people are drinking less, which is a good thing. Not saying that's a bit.
[00:19:54] Speaker B: It's only because it was dry January.
[00:19:56] Speaker A: The tequila world healthy though. We're all drinking lots of tequila.
[00:19:59] Speaker C: Very good, very good. But yeah, it's very concerned how that, how it's going to play out. So distribution laws are tough. Every state's got different laws on how you distribute, how much it costs to distribute. We have to go through for that.
It's just a pain. So it's one of those things where we've been a few other states here and there, but we kind of wanted to stay initially just wanted to stay in Indiana and then find a way to kind of expand a little bit outside of Indiana. And we're kind of content with that right now.
[00:20:24] Speaker A: Okay, can you explain a little bit? Because I know our normal viewer is not going to understand how alcohol's sold in states. So could you, could you explain the three tier system?
[00:20:35] Speaker C: So in Indiana we have what's called three tier system is basically we have to sell our beer to a distributor and then the distributor can sell it to liquor stores, restaurants and whatever else. There was a cap in Indiana where we're allowed to. If we produce less than, I think it's 20,000 barrels a year, or third maybe it was 30,000. You're allowed to sell to whoever, but then you do your whole team of logistics people and salespeople and it's just a lot. So at one point we were actually the largest self distributing brewery in the country.
This was 2014, 2015 maybe or so before we sign out with our current distributor. The reason for that is just the way the game is played now. You need, you need that foot traffic. And we had a great group of people that could do Marion county, downtown Indianapolis, our distributed all the donut counties. But once you got into Marion county, our distributor was now fighting with our own team for their tap spots. But then outside the city they were fighting for. It was a weird dynamic. So made A decision. Yeah, I think it's probably on 2015 or so to go full on distribution. But we, we have the cell distributor in Indiana. We're at least allowed to sell our beer through our tap rooms. So we did not some states.
[00:21:42] Speaker A: So you don't have to pay the distributor even though you're selling it in the tap.
[00:21:45] Speaker C: That's the other thing. Every state's like that. So some states we have to actually sell. We'd have to sell our beer to our distributor that buy it back from them to sell our tap rooms.
[00:21:53] Speaker A: Sell tequila.
[00:21:54] Speaker C: Yeah. Yeah.
[00:21:55] Speaker A: It's crazy.
[00:21:56] Speaker C: Yeah, it's ridiculous.
[00:21:56] Speaker A: So, and then are you allowed to do on premise with one distributor and off premise with another distributor or is your distributor do both?
[00:22:03] Speaker C: It's more so your distribution agreement, whoever, whoever your distributor is, it's what you, what kind of contract you sign with them. So most are not very cool with you working with other people. They want you all for themselves, which is, it's, you know, it's business.
[00:22:15] Speaker A: It's fair for people who don't know off premises. Liquor stores on premises, a restaurant or a bar. Somebody that's selling to the end user.
[00:22:22] Speaker B: Thank you.
[00:22:22] Speaker C: You're welcome. No, it's good. Yeah.
So yeah, yeah, we use. Monarch is our local distributor in Indiana. They're one of the bigger ones. Yeah, they're um, right down the road, which we. Yeah, pretty much. Yeah, they are actually. Yeah, they just moved. Um, we have three distributors in Indiana. The whole state. Uh, in Florida we have seven. It's just the way the distribution works down there. It's just a very different ballpark than Indiana is. So it's different set of laws, different set of who can sell what, what can. Who can sell to who. And I don't keep up with it because I'm not a lawyer and I don't care.
[00:22:52] Speaker B: So that's not your area.
[00:22:54] Speaker A: So let's say somebody's in Iowa and they've been staring at a gray sky all winter long and they want a Sun King. Do you have a place where someone can order online and get it?
[00:23:03] Speaker B: Like.
[00:23:03] Speaker C: No, because Indiana, you cannot ship alcohol.
[00:23:05] Speaker A: So is there any place in Florida?
[00:23:09] Speaker C: I don't ask your question. I don't know. I don't know.
[00:23:11] Speaker A: Okay, because Florida's an easy ship state to 40 something.
[00:23:14] Speaker C: Is it?
[00:23:14] Speaker B: Okay, there you go.
[00:23:15] Speaker C: Yeah, some states don't even allow you to even receive alcohol. So you.
[00:23:18] Speaker B: Correct.
[00:23:18] Speaker A: Yeah, you, you have to put in the box that it just says agave juice. Oh, I'm sorry.
[00:23:22] Speaker C: That's yeah, yeah, yeah. We say we do it least juice. We say life samples that we put on boxes.
[00:23:29] Speaker A: There you go. I get lots that say agave juice.
[00:23:32] Speaker C: Nice.
[00:23:34] Speaker B: You know, might be time for a shot break.
[00:23:37] Speaker A: He's almost done with the G4 Moderna.
[00:23:39] Speaker B: Okay.
[00:23:39] Speaker A: And that's that tequila right there's.
[00:23:42] Speaker B: He's done with the G4.
[00:23:43] Speaker A: Amazing. Well, I bet he wants another tequila. I know you are a little tequila adverse.
[00:23:48] Speaker B: It's correct. All right, we're going to take a shot break. We will be right back with whatever that's going to be.
[00:23:54] Speaker C: Cool.
[00:23:54] Speaker B: I'm Brian, your Indianapolis realtor. If you are looking to buy or sell a house in the Indy area, I'm your guy. If you're coming from out of state, want to make a move to the Indy area, I'm your guy. Check out the show notes for a link. We can get in touch and get you started. Thanks for watching. Now back to the show.
All right, so Kevin has chosen Costcoin, right?
[00:24:18] Speaker A: Cava Rosales, Master distiller. Coming out. Arenao, Mexico. And here you can read this because you. You speak Spanish better than me.
[00:24:26] Speaker B: No, no, I read Spanish. I don't speak it.
[00:24:28] Speaker A: What would you say that word is?
[00:24:30] Speaker B: Siete ves este. Siete ves 7 something. 10.
[00:24:35] Speaker A: It's an anniversary of a certain thing at Cascawin. This is a very hard to find reposado. This was given to me by my buddy Johnny.
Nice. So thank you, Johnny.
[00:24:50] Speaker B: We don't talk about that place. Anyway, there we go. Cheers to you, sir. And being good tequila, you don't have to shoot it. So feel free to sip on that good tequila.
[00:25:02] Speaker A: You should never shoot.
What do you get on the nose of that?
[00:25:08] Speaker C: It is health. There's a little bit of fruit, but it is very muted.
[00:25:11] Speaker A: Yeah, yeah.
[00:25:13] Speaker C: It's not like a normal tequila. It's got spicing that citrusy, you know, that kind of salty character you get from brine. Yeah, that brininess is not there.
[00:25:21] Speaker B: These guys are killing me.
[00:25:23] Speaker C: It's very floral.
[00:25:25] Speaker A: It does have a very floral bouquet to it.
[00:25:29] Speaker C: Actually, since you.
[00:25:30] Speaker A: You kind of ripped me off. I put it in the shot glass.
[00:25:35] Speaker B: Actually, you chose the glass.
[00:25:36] Speaker A: Oh, the. The orange. Orange peel or orange.
[00:25:43] Speaker C: Yeah, like, I think I said this off, but it reminds me of almost drinking like a rum. It's kind of got this champagne esque finish to it. It's almost got this kind of gritty palette.
[00:25:53] Speaker B: You know what? Rum is one of my favorites. So I nailed that right there.
[00:25:56] Speaker C: Okay, that's a good It's a very good tequila. Yeah, it's a very. I've never had a tequila like that. That's pretty incredible. Thank you for sharing.
[00:26:02] Speaker B: She needs to come over brands more often.
[00:26:03] Speaker A: That finish gets you on both sides of the back of the tongue, so really balance the acidity.
[00:26:07] Speaker C: It's a little oily, too.
[00:26:09] Speaker A: It feels a lot of viscosity. Yeah, that's from the agave.
When you tahuna, crush an agave and you cook it at a lower temperature. When you distill and you ferment for as many days as they do, you get a lot of oiliness and a.
[00:26:23] Speaker C: Lot of flavor out of there. Sure. Chava's pretty good at this. That's.
[00:26:27] Speaker B: I know what they're doing, Killer. All right, back to beer talk. So as director of operations, like, what is. What are your duties?
[00:26:38] Speaker C: So a little bit of everything. I kind of am in charge of all production. Manager is kind of my informal title. So I'm in charge of all production, do everything with. So we have a. Our head brewer. Our brewmaster, I guess, is our owner of the company. Brewmaster is very. It's a very sweet.
[00:26:55] Speaker B: Can we throw him a shout out? Who's the brewer?
[00:26:56] Speaker C: Dave Colt is his name.
[00:26:57] Speaker B: Hi, Dave.
[00:26:58] Speaker C: Hey, Dave. He's owner, founder of Sun King, one of the owners and founders. He is our brewmaster. He's been brewing for decades. Someone say, I don't want embarrass somebody for a while.
Yeah.
[00:27:09] Speaker B: This is the question that may not. This may not appear if I don't get an answer. Omar.
[00:27:14] Speaker C: Yeah.
[00:27:16] Speaker B: No longer with Sun King. Was he one of the founders? Like, okay.
[00:27:21] Speaker C: Like, everyone knows Omar. It's funny.
[00:27:22] Speaker B: We're going to come back to that.
[00:27:23] Speaker C: All right.
[00:27:23] Speaker A: Since we're in the cutout part. We're not. Sorry.
[00:27:25] Speaker C: Who owns the blue Lamborghini? Blue Lamborghini?
[00:27:28] Speaker A: A baby blue Lamborghini.
[00:27:30] Speaker C: No one that I know. Okay.
[00:27:32] Speaker A: Because I was told every time we're at Sun King, there's a. On in Fishers, there's a baby blue Lamborghini. And everybody told me that was the owner.
[00:27:39] Speaker C: Oh, no, our owners don't know. Okay.
One is a Jeep. One's got a truck, by the way. Yeah, yeah, there it is. Yeah.
[00:27:47] Speaker B: Okay, so you may know one of my former neighbors, Omar.
[00:27:53] Speaker C: Yeah.
[00:27:55] Speaker B: And I'll be honest, I don't know that I ever met Omar, but his next door neighbor is a friend of mine. And so we'd go to his house for parties and there'd always be Sun King Beer. And he's like, oh, yeah, my neighbors, you know, founder or whatever. A Sun King. What. How is Omar connected?
[00:28:08] Speaker C: Omar? Omar Robinson, his son, Clay Robinson is our other co founder with Dave.
[00:28:12] Speaker B: Okay.
[00:28:12] Speaker C: Dave and Clay, they met each other. They. Dave was the head brewer at the Ram, downtown Indianapolis. You remember that brew pub? Yeah. Clay was his assistant for a little bit. Then Clay was the brewer at Rock Bottom, and they kind of went back and forth on, hey, what would you do if I'm no longer there? No, you. There's Ram. Yeah. What you do if you're a brewery. Came up with the Sun King back in. Open July 1, 2009. Omar is Clay's dad. And Omar, I'm very much a businessman. Has opened and started a lot of businesses.
[00:28:38] Speaker B: Okay.
[00:28:38] Speaker C: A lot of place things. Lots of stuff with food. So he was just kind of more of a silent owner, businessman and helped him kind of get going with stuff.
[00:28:48] Speaker B: He's no longer my neighbor. They moved.
[00:28:49] Speaker C: But yeah, they're in Phoenix.
[00:28:50] Speaker A: You sell his house?
[00:28:51] Speaker B: No, I know. Like I said, I didn't know. Omar.
[00:28:55] Speaker A: Omar next.
[00:28:56] Speaker C: Omar still around a little bit. I see him every now and then. He calls me regularly. But stuff.
So, yeah, he does a few other companies that are beer adjacent, so we work with them for, like, can printing. He has a. He works with a company that has digital can designs. So we buy cans from them that they print the logos on and stuff. And we do a lot of. One of our next big things is our THC seltzers. I don't know if you've seen that from us or not, but we do Delta 9 THC seltzers.
It is legal.
And Omar works with us a lot of that. He's his own company that we contract package for.
[00:29:26] Speaker B: Nice.
[00:29:26] Speaker C: So, yeah.
[00:29:27] Speaker B: Okay.
[00:29:28] Speaker A: Hot beverages.
[00:29:29] Speaker C: Yeah. Hey, dude.
[00:29:32] Speaker B: So it's funny.
[00:29:32] Speaker A: Roll me back.
[00:29:35] Speaker B: My wife's side occupation is working at Total Wine down in Greenwood.
[00:29:39] Speaker C: Nice.
[00:29:39] Speaker B: And so it's. It's a big thing that now they're selling the THC beers. And my wife has worked her way up enough in the company where we get a certain number of free beers per month and she doesn't drink beer. So that's my perk. And it was a big deal the last time I went in there. Like, did you get the THC beers? Like, no.
[00:30:01] Speaker A: Why not?
[00:30:01] Speaker C: Why?
[00:30:02] Speaker B: I have no interest in that.
[00:30:03] Speaker A: Yeah, but you may become really artistic.
[00:30:04] Speaker B: Maybe I might. It's a really good point. Start writing poetry.
[00:30:09] Speaker A: Listen to a podcast. Like, hey, dude, I wrote a song about nature.
[00:30:15] Speaker B: It'll be great.
[00:30:17] Speaker A: And math oh, yes.
[00:30:19] Speaker C: This is it.
[00:30:20] Speaker B: You're hitting on all cylinders here. Okay, so with Sun King, is there a goal to produce a certain number of new beers on a yearly basis?
[00:30:33] Speaker C: No, not really a goal. We have. We start our yearly planning meetings in June. So this June we'll start planning for 20, 26, what we're going to make. We have our house beers. They make year round, obviously, Sunlight, We, Mac Osiris, Pachanga, this ibc, the brewing company lager, GFJ or ipa. And then we kind of rotate out seasonal beers. So we have our seasonal variety packs. We have seasonal 16 ounce line, monthly seasonal.
[00:30:57] Speaker B: The Gene Katie's.
[00:30:58] Speaker C: The seasonal Gene Katie is a very special one off thing that was.
[00:31:01] Speaker B: Will it be back next year?
[00:31:03] Speaker C: As long as Mr. Katie's cool with it. This was his idea, actually.
[00:31:06] Speaker B: Oh, no.
[00:31:06] Speaker A: Oh, no kidding.
[00:31:07] Speaker C: Yeah.
[00:31:07] Speaker A: That makes it cooler.
[00:31:08] Speaker C: Reached out to a mutual friend of Sun King, said, hey, I'm 80 some years old or whatever. He is 88. I think it's 88. It's like, I want my own beer. Like, all right.
[00:31:18] Speaker A: Did he, like yell at you at any point in time? Because that'd be my favorite.
[00:31:22] Speaker B: As. As adversarial as Gene Katie was as a basketball coach, I believe he's a really good dude from stories I see and hear about him.
[00:31:31] Speaker C: The story I got from him, it mentioned IU out, IU and whatever. So he said he looked up to Bobby Knight, and then the first time they played each other after the game, they were the handshake line. And he went to shake Bobby Knight's hand, and Bobby Knight looked him in the eyes and said, fuck you.
[00:31:46] Speaker A: Oh.
[00:31:46] Speaker C: And Katie's response was, oh, you too, buddy. And after that, we were best friends. The day he died, they talked on the phone once a week, every week until he passed away. Bobby died.
[00:31:54] Speaker A: I heard they were very good.
[00:31:55] Speaker C: They were very close. So, yeah, big, big teddy bear, let's put it that way.
[00:32:01] Speaker A: Gene would have threw a chair back at him.
[00:32:02] Speaker C: Yeah.
[00:32:03] Speaker B: So. So he comes to you all and says, I'd like a beer.
[00:32:07] Speaker C: Yeah.
[00:32:07] Speaker B: He said, how does that evolve into this thing?
[00:32:09] Speaker C: He says, favorite beer was Coors Light.
[00:32:11] Speaker A: So we're like, all right, yeah, that's.
[00:32:13] Speaker C: What I'm talking about.
[00:32:16] Speaker A: Yeah.
[00:32:16] Speaker C: Comes to a craft brewery, says, I want a beer. My favorite beer is Coors Light. It's like, all right, we'll work with that. So this is a light American lager. We just kind of worked back with a few things that we had kind of our sleeves and tried a few Things. Did a few experiments, tasted through a panel with him, and then finally decided on something that he liked a lot and rolled with it. The production of it.
[00:32:34] Speaker B: And no, no offense to you all, Coors Light is my favorite beer. And I would absolutely equate that to a Coors Light for sure.
[00:32:41] Speaker C: That was the point. We were trying to make him happy.
[00:32:43] Speaker B: Wow.
[00:32:43] Speaker A: So that would have been the one I would be drinking in.
[00:32:45] Speaker B: There you go.
[00:32:45] Speaker C: Yeah.
[00:32:46] Speaker B: Beer flavored water.
[00:32:47] Speaker A: I did like your Mexican beer, though, Changa.
[00:32:50] Speaker B: Yeah, I like that.
[00:32:51] Speaker C: Yeah. Yep, it is tasty.
[00:32:53] Speaker B: And as much as I love the sunlight cream ale.
[00:32:57] Speaker C: Yeah.
[00:32:58] Speaker B: No offense, I don't like the orange vanilla.
[00:33:00] Speaker C: That's fine. Yeah.
[00:33:01] Speaker B: And it's not for everybody. I don't understand about your profile. Yeah. Just. And I like stuff, so it's interesting that I didn't really care for that, but.
[00:33:08] Speaker C: Yeah, I mean, if everyone likes the same beer, we'd all be drinking Budweiser, so it's kind of nice.
[00:33:11] Speaker B: I would not be drinking Budweiser.
[00:33:13] Speaker A: I did not care for Budweiser.
[00:33:14] Speaker B: Budweiser. Bud Light bad.
[00:33:16] Speaker A: I mean, that funnels to the tequilas. Because I think there's 200 different tequilas on my wall.
[00:33:20] Speaker B: Right about the palate.
[00:33:22] Speaker A: Yeah.
[00:33:22] Speaker C: Yeah, exactly.
[00:33:23] Speaker A: So if somebody asks you what's your. What is your favorite Sun King beer?
Do you have like a.
[00:33:28] Speaker B: And maybe it's one that doesn't even exist anymore.
[00:33:31] Speaker A: Like, do you have an available answer? Because when people ask me what's my favorite tequila? It's whatever one I have in my hand today.
[00:33:36] Speaker C: Sure.
[00:33:37] Speaker A: There's too many to say.
[00:33:38] Speaker C: My go to is Osiris or Pale Ale. I just drink. That's my daily drink. When it died. We have an Osiris.
I don't think on that though. We've had a lot of good beers over the years. So the one on tap right now actually just want a quick shameless plug. It's actually my recipe. It's called Cargo Schwarz.
[00:33:54] Speaker A: Okay.
[00:33:54] Speaker C: Is a Schwarz beer, German style dark lager.
Actually me and John and Brian. That's a homebrew of ours for many years. And I had the opportunity to.
[00:34:03] Speaker B: Somewhere on the can. May the Schwartz be with you.
[00:34:06] Speaker C: No, that's taken. That's.
[00:34:08] Speaker A: Is there a bugger with too big cargo shorts on. On the can?
[00:34:11] Speaker C: That's. That's not in the can. It's just on draft. But the photo is just a guy in cargo shorts with the beers hanging out of the pockets. It's pretty. It's pretty great.
[00:34:17] Speaker B: That's outstanding.
[00:34:18] Speaker C: Yeah. But German style Schwartz beer, It's a dark German lager. I love it. It's one of my favorites. So very, very proud of that one. We do a beer in the fall called Caramel Apple Triple, which is a Belgian triple finished in rum barrels and then added, we add to it apples that are flambe with cinnamon, brown sugar and more rum. And it's like this caramel apple.
[00:34:39] Speaker A: Wow.
[00:34:39] Speaker C: 13% alcohol. Big beer. It's delicious.
[00:34:42] Speaker B: Wow.
[00:34:42] Speaker C: Great around a campfire kind of thing. I'm a big fan.
[00:34:45] Speaker A: Kayla, hit you with a deep question.
[00:34:47] Speaker C: Oh, yeah.
[00:34:47] Speaker A: So all of this time you've been in the beer business, you've learned so much and you've had all these amazing beers.
So if you could pick a beer and then a person to drink it with, which beer would you pick and.
[00:35:02] Speaker B: Who is the kind of question we need to throw them in advance.
[00:35:04] Speaker C: Yeah, I didn't think about that.
[00:35:06] Speaker A: No, it's better to do it on.
[00:35:07] Speaker C: On.
[00:35:07] Speaker A: Yeah, on front. So you got to think. So who would be the most amazing family member, you know, deceased, alive, famous, Whoever should be the person you would love to sit down and share your beer knowledge with. Pick the beer for them and then share it with them. Who would that person be?
[00:35:23] Speaker C: Oh, boy.
[00:35:24] Speaker B: I can give you a few seconds to consider that.
[00:35:27] Speaker C: Please do for a second.
[00:35:28] Speaker B: Okay.
[00:35:28] Speaker C: Yeah.
[00:35:29] Speaker B: Hey, folks, we're still trying to raise money for, for Brian to run the Disney marathon. And up here is the money we have raised so far. We're looking to get to a thousand dollars. Money's going to be donated to the Perry Township school's food pantry. Brad said he has offered to match that up to a thousand dollars. So thank you for that and hit that QR code. And no, no joke. It's going to send Venmo to me, but I'm going to make sure that that money goes where it's supposed to go. My wife runs the food pantry, so, you know, I'm not going to steal money from my wife. Goodness gracious. So please help out and sign ups are coming up soon, so please, you know, throw some donations that way. I would really appreciate that because I want to run 26 miles.
[00:36:15] Speaker A: I can't wait to see him do it. I can't wait. And it's going to help a lot of people and, you know, to help a local food pantry like this is amazing. And while we have a Sun King guy here with us and we're thinking through this big, deep thought process, you know, a lot of you have watched our show for over A year now, and I bet everybody will agree. We need. We need a show sponsor. Like a beer. Show sponsor. You can talk about a beer every single week.
[00:36:41] Speaker B: Kevin's not listening right now because it's absolutely shameless.
[00:36:44] Speaker A: Yeah. So he's going to have to run that up somebody's flag pole and go, look, this guy's got great tequila and they have a great show. And we would love to sponsor this.
[00:36:51] Speaker B: Not to mention, we're going to be in Florida running the Disney Marathon. Ideally, we're absolutely open to wearing T shirts with sponsorship on it.
[00:37:00] Speaker A: We will.
[00:37:00] Speaker B: So, yeah, you know, Sun King and others are located in Florida. Just saying, feel free.
[00:37:07] Speaker A: Some sempre duck the empre get Alex their game.
[00:37:11] Speaker B: Yeah. This is your way out of having to run the marathon. Just throw money our way to run it for you.
[00:37:17] Speaker A: Ooh. I'm going to say this. I'm going to put it out there. And if Alex watches this, I'll donate $2,000 to the charity. If Alex runs the marathon with us.
[00:37:26] Speaker B: What?
You know, drunk Alex did say he was considering it back when you were.
[00:37:31] Speaker A: In Mexico, Alex not quite inebriated.
[00:37:36] Speaker B: He was, yeah.
[00:37:38] Speaker A: We'll send this to you, Alex. You the decision to make.
[00:37:41] Speaker B: All right. All right, Kevin, so you've had time to think.
[00:37:43] Speaker C: I have, yeah.
[00:37:45] Speaker B: You got an answer?
[00:37:46] Speaker C: I have two answers. That's cool. The first one, also two parter. Both my grandfathers. The one I never met, he passed away before I was born. And the other one passed away, I was a teenager. I love to sit down with them now and just have a beer with them and just talk to them. Nice non serious note. Stephen King. I'm a big Stephen King. He doesn't drink anymore, but like back in the 80s, if I could get like prime 85 Stephen King, just to hear his thoughts and just sit down with that man, it'd be incredible.
[00:38:11] Speaker B: Is there an alcohol free Sun King?
[00:38:13] Speaker C: Yes. We have three options right now.
[00:38:14] Speaker B: Well, sounds like that's something you have to come up with.
[00:38:17] Speaker C: Yeah.
[00:38:17] Speaker B: Stephen King, I'm sure you're watching, and.
[00:38:21] Speaker A: If you are, we need a little production and direction.
[00:38:24] Speaker B: He's a book writer. It's fine. We're all good there.
[00:38:27] Speaker A: Yeah, I love hearing the grandfathers. I asked this question to my interviews in Tequila because a lot of them are people who have started a brand or, you know, like Arturo from Las Lor. You know, he's. He's keeping a family tradition going. And to hear people talk about how they like to sit down and share with a family member past and really show what you've been able to do and. And what you've learned and what you've built and what you. You want to be able to share that with them, to see how they react. I think it's really awesome. And to know, you know, you don't know this. I don't know this. But, you know, when you think back to it and they talk to you, they'd probably walk away very proud of you. And, you know, I'm very proud of what you've been able to do and the work that you put in that. That means a lot. So that's. Thanks for sharing that.
[00:39:13] Speaker C: Yeah. Thank you. Yeah.
[00:39:14] Speaker B: Very cool.
[00:39:15] Speaker C: Yeah.
[00:39:15] Speaker B: All right, ready to wrap.
[00:39:19] Speaker A: Okay, so I can only think of, like, the one Busta Rhymes.
[00:39:23] Speaker B: Please do some Kendrick Lamar. You watch the Super Bowl?
[00:39:25] Speaker A: I can't. No.
[00:39:26] Speaker B: Do you talk that fast?
[00:39:28] Speaker A: No.
[00:39:28] Speaker C: Let's be humble.
[00:39:32] Speaker A: You know, here's what I want to say about the Super Bowl. I would love to see a country artist do the Super Bowl. So can Beyonce do it next year? Right?
[00:39:40] Speaker B: She's already been on there as a pop star. Let's have her now as a country star. I think that's fair. All right, well, once again, thanks for watching. Just flip everybody off. I do it. I unfortunately do it.
[00:39:50] Speaker A: Everybody off.
[00:39:51] Speaker B: I do it often.
[00:39:52] Speaker A: Flipped off all of them.
[00:39:53] Speaker C: There you go.
[00:39:54] Speaker B: So maybe it was Beyonce.
[00:39:57] Speaker A: Oh, thanks for watching.
[00:39:58] Speaker B: Anyway. Thanks for watching. Real estate makes this drink. Kevin, thanks for being on.
[00:40:03] Speaker C: Hey, thanks for having me, guys.
[00:40:04] Speaker B: My friend, it was a pleasure to meet you and learn more about Sun King. This is great. I'm definitely going to hang out at the college Avenue.
[00:40:12] Speaker C: Let me know.
[00:40:12] Speaker B: Oh, where do we.
[00:40:13] Speaker A: Where do we apply for that show sponsorship?
[00:40:16] Speaker B: We'll talk. Here's and cheers. And we will see you next time on Real Estate makes us drink.
