Episode Transcript
[00:00:02] Speaker A: Well, you want me to do it, Phil?
[00:00:03] Speaker B: Well, can't start the show without that, Brad.
[00:00:06] Speaker A: I guess you're right.
[00:00:07] Speaker B: Hey, everybody. Welcome to Real Estate Makes us Drink. Brian Quinlan here from Daniels Real Estate.
[00:00:12] Speaker A: Brad Nickam from Nest Mortgage Group.
[00:00:15] Speaker B: Once again, we have a guest on the show today, Sir Tom.
[00:00:19] Speaker A: Who? You are. Excuse me?
[00:00:20] Speaker B: What?
[00:00:21] Speaker A: You told me that we were having a really famous podcaster on here, and you, you don't look like Pat McAfee.
[00:00:28] Speaker C: No, no, I. I am no Pat McAfee.
[00:00:32] Speaker A: Well, I. I am not, but guarantee I won't be let down. I guarantee.
[00:00:36] Speaker C: Oh, that's a high bar.
[00:00:38] Speaker B: It really.
[00:00:38] Speaker A: It really is.
[00:00:39] Speaker C: But now my name is John Couch. I'm with the two bearded guys. That is B E E R D E D. Yeah. Because we drink beer and we have beards.
[00:00:48] Speaker A: That's fantastic.
[00:00:49] Speaker B: Somebody who's on the show to talk beer with me.
[00:00:52] Speaker C: Yeah, I mean, he said drinking, and I'm like, okay, cheers to you.
[00:00:56] Speaker A: Cheers to you.
[00:00:57] Speaker B: Thanks for being here.
[00:00:58] Speaker C: So.
[00:01:01] Speaker B: What normally happens on this show is Brad talks about tequila because he loves tequila. I don't, but he's really trying to bring me over to his side. I talk about beer, though. My taste buds, as we like to joke on the show, are more like taste pals. I don't have very refined taste when it comes to beer, so I don't really even know how to talk about beer. So I at least mention what it is that I'm drinking.
[00:01:24] Speaker C: Okay.
[00:01:24] Speaker B: And then, you know, occasionally we'll get into real estate lending or just whatever.
[00:01:28] Speaker C: Okay, point. So down for that?
[00:01:31] Speaker B: Yeah, yeah. Good time. So. All right. Well, sir, what are you drinking?
[00:01:35] Speaker A: Pedro Fortivo. Oh, well, you sound really a. Spanish means Sneaky Pete.
[00:01:41] Speaker B: Does it really?
[00:01:42] Speaker A: It does, yeah. And if you look on the bottle, there's a crown on. On a fox because.
[00:01:47] Speaker B: So there is a fox is the.
[00:01:49] Speaker A: Spirit animal of the two owners, Peter and Omar. And. And they always felt like they were just the king of their own little kingdom. So they put a nice little crown on their spirit animal. And Peter, the owner of the company, his wife, you know, always says he's working on stuff and he's being sneaky. So they wanted a name and. Pedro Fortivo. Sneaky Pete.
[00:02:10] Speaker C: Sneaky Pete.
[00:02:11] Speaker B: Nice. So I assume you had Sneaky Pete on the show.
[00:02:13] Speaker A: Yeah, just. Just put their. Their brand interview on my YouTube channel. They're an absolutely awesome set of guys. He's a brewer. Okay. And a winemaker. Peter is. And then omar is a 6th generation agave farmer in Mexico.
[00:02:29] Speaker C: As Our type of people.
[00:02:30] Speaker A: She ain't a kid.
[00:02:31] Speaker C: It is. Yeah.
[00:02:32] Speaker B: Well, there you go. I have a one off beer that I purchased at jungle gyms in. In since.
[00:02:39] Speaker C: Wonderful place.
[00:02:40] Speaker B: Right. And Hellas is real. I know. I like Hellas beer. I'm more of a light beer kind of lager guy. So this tastes like a lot of the other ones I've had.
[00:02:49] Speaker A: It tastes like beer to you?
[00:02:50] Speaker B: It really does taste like light beer to me.
[00:02:53] Speaker C: There is with. With all the light beers, blondes and, and pilsners and lagers and Hellas's. Hellas is probably my favorite. All right.
[00:03:02] Speaker B: Half of Ison is my favorite.
[00:03:04] Speaker A: Gotcha.
[00:03:05] Speaker B: Maybe more of a fruity kind of beer, I guess. At least that's the way I describe it usually.
[00:03:10] Speaker A: So what? That's a beer type? Yes.
[00:03:13] Speaker C: Hellas is a. Is a. A German style beer.
[00:03:16] Speaker A: Okay.
[00:03:17] Speaker C: And being a lager, I get in the differences between lagers and L's and all that sorts of stuff.
[00:03:22] Speaker B: Go ahead.
[00:03:23] Speaker A: Yeah. Why do that with tequila all the time? And I know nothing about that stuff.
[00:03:27] Speaker C: So basically it's the yeast.
[00:03:29] Speaker A: Okay.
[00:03:30] Speaker C: So with the lager yeast, it can, it can actually.
It ferments slower. You can ferment at a. At a lower temperature. And oftentimes with the lager, it sits in that fermenter for months.
[00:03:43] Speaker A: Wow.
[00:03:44] Speaker C: So a good example of that is like an Oktoberfest or that they actually brew those like March. Oh.
[00:03:49] Speaker A: Does it give you like a lasting flavor to it because it's taken so long to ferment it.
[00:03:58] Speaker C: A lot of the flavors and tasting as it come out do come from that yeast. So it kind of biscuity.
Just a little bit of sweetness in there.
If it's got.
If you might have different notes in there, that could be potential off flavors. You get into diacetyl, which is a butter popcorn flavor, things like that. Like me said butterfly because they. They took it off the yeast too early, things like that. So it is just a different yeast and lager are just something I like. Just biscuity, malty. Just basic easy drinking.
[00:04:42] Speaker B: All right, well, this is Westchester, Ohio. It was voted supposedly Cincinnati's favorite beer in 2023. So there we go. Grain Work Brewing Company. You can put anything you want on the can.
[00:04:53] Speaker C: Exactly. All right. Now I brought that as well.
[00:04:56] Speaker B: I don't even know what the heck you grabbed.
[00:04:57] Speaker C: I appreciate that. This is from Municipal Brew Works, another one from Hamilton, Ohio. That Cincinnati area is their approachable blonde. Blonde else. We all love the blonde. That's approachable.
[00:05:07] Speaker B: Hey, baby.
[00:05:08] Speaker C: But yeah, 5% ABV. Easy drinker. And it really is. I mean, it's kind of got a crispness to it.
[00:05:15] Speaker A: So an approachable blonde, that'd be like 5 to maybe a buck 80 in some real comfortable shoes.
[00:05:24] Speaker B: Well, that's interesting.
We may have different descriptions of the approachable. Right.
[00:05:32] Speaker A: She's not going to smack you or something. She's like, oh, yeah, I'll go to dinner with you.
[00:05:36] Speaker B: 5, 2, 1, 8.
[00:05:37] Speaker A: Yeah, I'm saying, I'm saying you're going to have a harder time with the five. Nine, one, three, five.
[00:05:42] Speaker B: All right.
[00:05:43] Speaker C: There, there. I can see where he's coming from with.
[00:05:45] Speaker B: I suppose.
[00:05:46] Speaker A: I know I was more approachable when I was heavier.
[00:05:51] Speaker B: You were just heavier. Which means people got to you sooner.
[00:05:54] Speaker A: Is that what it is farther out there?
[00:05:56] Speaker C: Because mass is attraction.
[00:06:00] Speaker A: That's right.
[00:06:00] Speaker B: There you go. Now we're getting a science.
[00:06:03] Speaker A: That's a science thing.
[00:06:04] Speaker B: Mass attraction.
[00:06:06] Speaker C: Gravity.
[00:06:07] Speaker A: Ah, there you go. Yeah, gravity is definitely a law.
[00:06:11] Speaker B: All right, John, so you have a podcast that is. I, I saw on YouTube.
[00:06:16] Speaker C: We do.
[00:06:17] Speaker B: Where else is that located?
[00:06:18] Speaker C: So we every other Monday now, at this point, our schedule go live. So we do a live cast.
[00:06:26] Speaker A: Okay.
[00:06:26] Speaker C: And it is on YouTube and Facebook and Twitch.
[00:06:30] Speaker B: We need to be alive.
[00:06:31] Speaker A: I don't have a Twitch. All they gotta do is push a.
[00:06:32] Speaker C: Button up there and then. That's exactly why we. I, I don't think we really get any viewers on Twitch. Most of them are just watching. You know, they're watching their video game videos and. Yeah, drinking beer. So maybe not the right audience for Twitch, but, you know, I don't even.
[00:06:47] Speaker A: Know what Twitch is.
[00:06:48] Speaker B: It's literally a streaming service. It's very popular with people who will play video games online. And people sit there and watch them play games.
[00:06:54] Speaker A: I thought I sw. My. I did that.
[00:06:57] Speaker B: It does that too.
[00:06:58] Speaker A: Yes.
[00:07:00] Speaker B: So when I looked you up on YouTube today and the majority of your episodes are like minute and a half.
[00:07:05] Speaker C: Two minutes or so, you came across maybe our shorts. That we do.
[00:07:10] Speaker B: Yeah, it does appear that that was the case. How long are your episodes?
[00:07:13] Speaker C: So our, Our actual live casts are like two hours.
[00:07:16] Speaker B: Oh, dang.
[00:07:17] Speaker A: Oh. Holy cow.
[00:07:18] Speaker B: How many beers are you drinking in two hours?
[00:07:20] Speaker C: So we normally do about seven.
[00:07:22] Speaker A: Say, 74.
[00:07:23] Speaker C: The. With those, with those seven, basically, we'll. We'll have. There's three of us who are on the show every week or every time we do it, and then we try to have a guest.
So it depends on how. How on it we are booking wise.
[00:07:39] Speaker B: I'm available if you ever need me.
[00:07:40] Speaker C: Okay. I. I will remember, I'll have to.
[00:07:42] Speaker A: Drink tequila because I can't drink beer. Fair enough.
[00:07:44] Speaker C: But so, yeah, what. Basically, we'll have a beer, we'll split it four ways. We will talk about that beer. We'll go off a tangent for 10, 15, 20 minutes.
Really structured.
[00:07:58] Speaker A: Similar.
[00:07:59] Speaker C: There's a structured.
[00:08:00] Speaker B: Yeah, yeah, that's.
[00:08:01] Speaker C: That's the off tangent part of it.
[00:08:02] Speaker B: That's okay.
[00:08:03] Speaker C: We do tangents and. Yeah, no, and that's. And then we'll rate it, we'll talk about it, we'll rate it, we'll move on. And typically, the reason why we like guests is we like to talk about the cool shit that they do.
[00:08:14] Speaker B: Nice.
[00:08:15] Speaker C: So it is. I will definitely enjoy that.
[00:08:18] Speaker A: That's probably exactly a 1 ounce pour.
[00:08:21] Speaker B: He really is.
[00:08:22] Speaker C: He's poured a lot of tequila.
[00:08:23] Speaker B: He really has the.
[00:08:25] Speaker C: But that's. We started. It's been. It'll be five years. Oh, wow.
[00:08:29] Speaker A: Okay.
[00:08:29] Speaker C: Five years this month. And it was right before COVID All right. And my buddy Tyler and I, who started it, we come from the crappier world. We have performed. We actually. We've performed every job in a brewery except head brewer and owner. So we'll run operations, we'll run the. Beyond the bar, the kitchens, you know, on the brew deck and all that good stuff.
And it just kind of felt like that was a time frame where we were kind of. We were still in the brewery world at that point in time, but also with everything going on, we wanted to keep a connection to it. And Covid, 2020, all that and everything shut down. I had to get a job elsewhere, man.
That was. Yeah, I mean, had a job. I was working at Sun King, but then, you know. Yep. It hit restaurants and bars and really hard. So. But we love this industry and we said, listen, we want to continue to have a tie to the industry and we know a lot of cool people who do a lot of cool shit, so we bring them on, we could talk about them, promote them and just. Yeah. Help our friends out. So that's what we're doing. We're doing it for five years. And that's not really much of a business model, but that's what we do.
[00:09:49] Speaker B: Now, you mentioned you end up had to go get a real job.
I see the John Deere, that was.
[00:09:56] Speaker C: Not the job of being. That I went to.
[00:09:58] Speaker B: So you don't necessarily have to talk about what you went to if you don't want to, whatever.
[00:10:04] Speaker C: So I went to.
So I had a buddy who had just become a manager at a place that sells cremation services. Oh. So that's probably a hotspot.
I did that for about a month, and then his bosses had a different cell vision for what he sold me on, and I was just like, yeah, that's not really what I want to do. So then I got hired on the way.
[00:10:30] Speaker B: You didn't actually cremate bodies?
[00:10:31] Speaker C: No. Okay. Selling services.
[00:10:33] Speaker B: I got it. Okay.
[00:10:33] Speaker C: Yeah.
[00:10:34] Speaker A: Cool.
[00:10:35] Speaker C: Thing is, now I'm glad.
[00:10:36] Speaker A: I'm glad you didn't meet my wife, because she probably would have paid for that years ago.
[00:10:40] Speaker C: I get a free one now. Wow.
[00:10:42] Speaker A: Well, that's pretty cool.
[00:10:43] Speaker C: Everything.
[00:10:44] Speaker B: Oh, good for you.
[00:10:45] Speaker C: Estate planning at its finest. And it is state planning for a month.
You got it covered. And then I went and got an insurance adjuster's license. I got a job that was a call center. They contracted insurance, adjusting work.
[00:10:58] Speaker B: Okay.
[00:10:59] Speaker C: And there's a reason I left call centers, they suck. I did about five months of that. I was like, yeah, it's not going to work.
[00:11:08] Speaker B: Yeah.
[00:11:08] Speaker C: Yeah. So then I had a buddy working at my current place, Reynolds Farm Equipment. And so I was just like, hey, I just need something right now. And he's like, oh, we need a wash bay guy, and that'll be a driver role. And all right, I'll do that three months later. And then I was at the service counter and then just moved on. I'm now in the back inside running our operations, and we have been very successful in kind of turning things around a little bit.
[00:11:35] Speaker B: Nice.
[00:11:35] Speaker C: It was a very rough couple years then because we were overwhelmed and didn't know what we were doing.
[00:11:41] Speaker A: Oh, all right.
[00:11:43] Speaker C: But now you know what you're doing. I don't know what we're doing.
[00:11:45] Speaker A: What do they think about the beer podcast?
[00:11:47] Speaker C: They have no issues with it.
[00:11:49] Speaker A: That's cool. Yeah, that's pretty cool.
[00:11:51] Speaker C: Yeah.
[00:11:52] Speaker A: My boss has a real problem with me doing this.
Who's that? Me.
That's not all the time I spent.
We should be looking at roi.
There's no roi.
[00:12:06] Speaker B: Yes, there is.
[00:12:07] Speaker A: Oh, there's roi.
[00:12:08] Speaker B: I mean, your ROI is T shirts and free bottles of tequila.
[00:12:11] Speaker C: Yeah.
[00:12:12] Speaker A: Hats.
[00:12:12] Speaker B: I got hats.
[00:12:13] Speaker C: We've got so much free. We get so much free beer. We never. I'm telling you, we never asked for it. Figure out we never ask for it. Like. Like, we're the opposite. We're like, hey, we want to promote you where we, like. We sell T shirts and stuff at Beer Fest so we can raise money to Go spend it at your breweries.
[00:12:29] Speaker A: Right, but. Right, but you're talking about that product and it's just like what we do here with real estate, it's giving information. So those, those breweries want you to give that information.
[00:12:38] Speaker C: And they do. Yeah. And we're like, no, we'll pay. And they're, no, no, take this. And oh, here's a case. And it's like.
[00:12:45] Speaker B: Yeah, we're gonna talk about that.
[00:12:47] Speaker A: I've told Brian a couple of times, we need to figure out how to monetize him to get something for this. Because I, I did the math. Since August, it's a little over 2, $500 in free tequila.
Not to mention the T shirts and the hats and. Yeah, yeah, I, I told him I have a taller, larger friend for shirts that they haven't, they haven't acknowledged you yet.
[00:13:09] Speaker B: It's unfortunate. I'm trying. Maybe I need to be on the show more often.
[00:13:12] Speaker A: Maybe you should be. Maybe you should maybe like tequila a little.
[00:13:16] Speaker B: Well, perhaps you taste that tequila.
[00:13:18] Speaker A: Tell me if you think that is good.
Oh, you want to taste it?
[00:13:22] Speaker C: Yeah.
[00:13:22] Speaker A: You usually don't like it, but you can taste it.
[00:13:24] Speaker B: Well, you know, Pedro Fortito, this is a blanco.
[00:13:28] Speaker A: It's a very traditionally made tequila. They're utilizing, they're using a high pressure autoclave. It's using a roller mill, estate agaves grown in the highlands.
They're doing fermentation in the colder weather. All open fermentation. So it's a little bit longer fermentation than what you're normally trying to get.
[00:13:48] Speaker C: That's excellent.
[00:13:49] Speaker A: That's 30 bucks. Is it 30 bucks a bottle?
[00:13:54] Speaker C: No shit.
[00:13:56] Speaker B: One other thing about Brad's love of tequila is he is all about additive free tequilas. And so the one you had pointed out previously off the top, doesn't love it so much anymore. Was used to be one of your.
[00:14:09] Speaker A: Favorites, you know, So I just, I have a video coming out on Saturday that talks about that a little bit. Because it's not just about the additives. It's really about is it traditional or authentically made or is it just a commercial industrial product?
[00:14:22] Speaker C: Yeah.
[00:14:22] Speaker A: And so many of the big brands are utilizing equipment that takes the hands out of it, takes the people away. Removes an a 6 to 8 year old agave plant, uses a 2 year old agave plant. They use acid and hot water to break it down into an agave goop. Then they throw that agave goop into a closed fermentation tank where they're controlling everything that happens in There and then distilling it in a column still.
[00:14:48] Speaker C: Yeah.
[00:14:49] Speaker A: And they can make. I read it, I don't know how true this is, but I read that the Jose Cuervo distillery can make the amount of tequila in one week than what for the Lisa makes it a year.
[00:15:01] Speaker C: Yeah. Wow.
[00:15:03] Speaker A: And years ago they employed over 25,000 people in the region to create their tequila and now it's less than 2100 because they figured out how to take the people out of it. And when you look at this, this is an 8 year old agave, 6 to 8 year old agave being cut in a field by the farmers who own the distillery or own the brand. You know, they're using an autoclave to cook it, but low pressure, so low and slow. Then they're, they're, you know, fermenting it and open fermentation with their own proprietary yeast. And then they're using a twice distilled copper pot. And then, then they take it. And because you've taken those molecules and you've really messed up their world in a couple of days, they just rest it for as many days as they feel it should rest before they bottle it. And then you get this fantastic sweet agave forward flavored tequila. That doesn't. It's so good.
[00:15:54] Speaker C: It's, it's so much. I, I hear you talk about it and it's, it's one of the things and why we wanted to keep that connection to this craft beer world. Because not just craft beer, it's craft, it's crying when you, you hear these people talk about what they do and the pride they take it and, and just the, the by hand methods that they do. I was talking about this the other day. I, I like to cook. Right. I would rather, you know, Yeah. I could buy a 79 cent brown gravy packet and it'll taste just fine. But I'd rather make my own beef broth for 12 hours in a day and then turn that into a gravy because that just is better. It's better.
[00:16:35] Speaker A: It's, it's, you know, I break it down even smaller than that. Would you rather have a hamburger you cooked on your grill or would you rather get a McDonald's hamburger? And the McDonald's hamburger isn't bad. No, it's, it's very useful, very industrial. Right?
[00:16:50] Speaker C: Yeah.
[00:16:50] Speaker A: But you know, gosh, it's so much better when you've got your hands in it. And that, that's why you want to use Brian as a realtor, because he's Going to be hands on the whole time and just guide you through the whole process.
[00:17:01] Speaker B: That's a fantastic shift.
[00:17:04] Speaker C: Wow.
[00:17:04] Speaker A: He's like a traditional tequila. He's hands on, and he's going to do it the way it should be done.
[00:17:10] Speaker B: Thanks, buddy.
[00:17:11] Speaker A: You're welcome.
[00:17:11] Speaker C: He's aged quite well, what we're saying.
[00:17:14] Speaker A: So that's a segue for you.
[00:17:16] Speaker B: It really is. Good, good segue.
Now, people making their own beer at home is a very popular thing nowadays.
[00:17:24] Speaker C: Yeah.
[00:17:25] Speaker B: Did. Have you ever done that?
[00:17:27] Speaker C: Yes, we actually. We do about every six weeks we do a homebrew. Oh, wow.
[00:17:33] Speaker B: And do you switch up what's in it each time, or is it. No.
[00:17:36] Speaker C: Yeah, yeah.
We. I would say we cheat a little bit. And what I mean by that is if for those who don't know, Sun King Brewing is the second largest brewery in Indiana, and we're a very good friend.
[00:17:48] Speaker B: Sorry, what's the first?
[00:17:50] Speaker A: Upland?
[00:17:51] Speaker C: Three Floyds.
[00:17:51] Speaker A: Oh, is that the same or not?
[00:17:53] Speaker C: Dark Lord Zombie Dust. Those. Those. That's their brands.
[00:17:58] Speaker A: Oh, Got three points. He thought it was. I thought it was Upland.
[00:18:01] Speaker C: Upland's third.
[00:18:02] Speaker A: Okay.
[00:18:02] Speaker C: Upland is third. Sorry. Yep.
[00:18:04] Speaker B: Okay. Sorry. Go ahead.
[00:18:05] Speaker C: Sun King is. And there. He ran their QA Lab for about 10 years. He's a scientist and. And then about two years ago, he got promoted to basically head of brewing. So next to the owner, who is brewing director. Right.
[00:18:24] Speaker A: He's.
[00:18:24] Speaker C: He's the guy in charge of everything, and we home brew with him.
[00:18:28] Speaker A: Oh, that's pretty cool.
[00:18:29] Speaker C: So, yeah, yeah, he's a great buddy of ours, Kevin Smolar. We call him the smartest man in beer.
[00:18:34] Speaker A: Excellent.
[00:18:35] Speaker C: But he is. So we. We rely on his expertise to actually put together the recipes, and we just do all the grunt work.
[00:18:42] Speaker B: Nice. Who's the owner of Sun King at this point?
[00:18:45] Speaker C: So Dave Colt is one of the owners and Dave's partner.
[00:18:54] Speaker A: Stumped.
[00:18:55] Speaker B: You got it.
[00:18:56] Speaker A: Do you ever do any remotes, like where you go and film your podcast from one of the bars or one of the breweries?
[00:19:02] Speaker C: We have done that.
The biggest thing we like. So we're not very good at all this technology stuff. So that's the reason we like live.
[00:19:11] Speaker A: We don't like really any. We don't have any technology here to make this happen.
[00:19:14] Speaker C: We like live.
[00:19:15] Speaker B: I disagree.
[00:19:16] Speaker C: Because none of us know how to edit. None of us want to edit.
[00:19:18] Speaker B: Okay.
[00:19:18] Speaker C: So we like to go live.
[00:19:20] Speaker A: That's.
[00:19:21] Speaker B: That's my gig on the show.
[00:19:22] Speaker A: By the way, I would love to tell you that I don't know how to edit.
[00:19:25] Speaker C: No, he ruined me. When we've tried to do live, go live at events, we ran into spotty Internet connection, things like that. So the, so the live doesn't work very well.
So most time then we're capturing what you might call B roll or, or, or quick clips of this and that. Some of those little what we call our, our bearded shorts.
[00:19:47] Speaker B: Yeah.
[00:19:47] Speaker C: That you might find on the YouTube channel. Things like that.
[00:19:49] Speaker A: Bearded shorts are a completely different thing. Is what I was thinking of.
I was picturing a Speedo.
[00:19:56] Speaker C: The beauty can, it can involve whatever.
[00:19:59] Speaker A: So with a beard.
[00:20:00] Speaker B: Okay.
Do you have a favorite type of beer? Maybe even a favorite brand or, you know, whatever.
[00:20:09] Speaker C: So out of light beer. The Hellas is my favorite.
[00:20:12] Speaker A: Okay.
[00:20:12] Speaker C: But my favorite overall style is probably going to be like a Russian imperial style. I am a stout individual, Revolution Brewing out of Chicago. I love barrel age stouts especially.
Revolution does a wonderful job with their barrel program. They actually have, and I say styles are my favorite, but they have a, they have an oatmeal stout that is fantastic. But my favorite from them is a, is a rye wine, which just simply means it's like at least 60 rye. Oh, okay.
But it's, it's my favorite. Another probably favorite of the show itself is River North Brewing out of Denver, Colorado. They do high gravity brewing their stouts. I mean they're, if they have a stout that's 13, it's low.
[00:21:06] Speaker A: Wow.
[00:21:06] Speaker C: I, I've had a 22% stout from them.
[00:21:08] Speaker A: Holy cow.
[00:21:10] Speaker C: Wow. Yeah. And it was fantastic.
[00:21:12] Speaker B: Okay, so is, 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. Is there, is there a type of beer you don't like?
[00:21:35] Speaker C: I, I, I'm not a big fan of Belgians and Jefe. Oh, okay. Belgian yeast tends to provide a banana clove note to the beer. And I just don't like bananas. So.
[00:21:48] Speaker B: Fair.
[00:21:49] Speaker C: Yeah.
[00:21:49] Speaker B: All right. I like I personally, I'm not an IPA guy. I, I, I always describe that I feel like most IPAs taste the same to me, but I've already told you, I don't have very refined taste as it is. But to me just IPAs are all the same and it's not a flavor that I like. So I'M like, you know, why just ignore those.
[00:22:07] Speaker C: You know why? Well, no, because most people find a hop or two or three that tends to be popular, and they make the same beer over and over with all the same hops, and every brewery does it. How about that? So your. Your citro mosaic, your galaxy hops are very, very common and used over and over, and they wind up tasting the same.
[00:22:30] Speaker B: Well, how about that?
[00:22:31] Speaker C: So it's fun when. When somebody's like, oh, I used Crypto cryo frozen number 39. I'm like, what is that?
That's a new one. I'll try that. But yeah, for the most part, it's. It's three or four of the same. Okay. Citro mosaic.
[00:22:47] Speaker B: I'm crazy.
[00:22:48] Speaker A: Amarillo, I got two questions for you.
[00:22:50] Speaker C: Yeah.
[00:22:50] Speaker A: One, have you ever heard of Sound Growler Brewery in Chicago?
[00:22:56] Speaker C: No.
[00:22:57] Speaker B: Say Sound Growler.
[00:22:58] Speaker C: Yep.
[00:22:58] Speaker A: Sound Growler.
[00:22:59] Speaker C: I have not.
[00:23:00] Speaker A: So I guess there's a few locations in Chicago. He's also the owner of Lost Lore Tequila.
[00:23:06] Speaker C: Okay.
[00:23:06] Speaker A: And he. He made it first in beer there. And then my next question is, have you found any gluten free beers that taste at all like beer?
[00:23:18] Speaker C: So we did a gluten free episode.
[00:23:21] Speaker A: Ah, yeah.
[00:23:22] Speaker C: And that workout there were the best ones we rated average. So there were. There were one or two that was like, okay, this is like an average beer.
[00:23:33] Speaker A: So I had to go gluten free. And so I had lots of people bringing me different gluten free beers. And the only thing I could think of is how they made it. And I knew they only could be made in the wintertime.
And it's because they primarily made them at large box retail stores. And they would go in the evening time and they'd pick up the mats in front of the door, and then they just run those out into bottles and then they put gluten free beer.
[00:23:58] Speaker B: I don't think he likes them.
[00:23:59] Speaker A: Yeah, I can't have. I love beer. Like, there's a kegerator in there that I can't have.
[00:24:04] Speaker C: Yeah.
[00:24:04] Speaker A: But when I had this switch, it's been four years now, every gluten free beer is just like, oh, my gosh, I can't do it.
[00:24:11] Speaker C: If I had to go gluten free. But I still wanted something within that realm. I would. I would probably go cider. Yeah.
[00:24:18] Speaker A: But, yeah, I did a lot of ciders for a long time. Now he's.
[00:24:20] Speaker C: Which Kegel has its own issues because they're sugary and blah, blah, blah, but.
[00:24:23] Speaker A: Right.
[00:24:24] Speaker C: Yeah.
[00:24:24] Speaker A: Yeah. I. I even moved out of the brown spirits and moved more into just the tequila.
[00:24:29] Speaker C: But yeah.
[00:24:30] Speaker A: Yeah, I miss more of just the tequila.
[00:24:32] Speaker B: Like you're just totally tequila.
[00:24:34] Speaker A: I'm totally tequila. I. I do miss like drinking tequila.
[00:24:37] Speaker C: Like Sneaky Pete.
[00:24:39] Speaker A: Oh, dude, that's so good that it.
[00:24:41] Speaker B: Was sent to him. Just.
[00:24:42] Speaker A: So here you go. When I. I miss the days of kicking on Sunday football and drinking beer all day.
[00:24:50] Speaker C: Yeah.
[00:24:50] Speaker A: Because if I kick on Sunday football and I try to drink tequila, like I drank beer all day, you know, you're like, oh, I had a 12 percenter or I had a 22 percenter. Well, I just had a 50 percenter.
[00:25:00] Speaker B: I don't remember the second half of the first game.
[00:25:03] Speaker A: A couple of 110s up there.
[00:25:05] Speaker C: And listen. Yeah. One ounce of that is all you need for an hour and you're supposed to drink three during the course of football game. There's no way I'm gonna drink a lot more than that. Yeah.
[00:25:14] Speaker A: I'll drink for a bottle.
[00:25:16] Speaker C: Yeah. Yeah, exactly.
[00:25:18] Speaker A: This is my challenge. It's not the same. I miss it. So I try to like mix in different RTD's. Have you ever done any shows where you review some different ready to, ready to drink cans?
[00:25:33] Speaker C: Yeah.
[00:25:33] Speaker A: How's that go? Never very good.
[00:25:35] Speaker C: There's some that are fine.
[00:25:37] Speaker A: Yeah.
[00:25:41] Speaker C: My favorite.
And I call it my favorite. It's one that I'll go and buy again. Again.
They're at a lot of local beer fest is from High and Mighty. It's their lemon shake up.
[00:25:53] Speaker A: That sounds like it'd be good.
[00:25:55] Speaker C: It's delicious and it doesn't taste alcoholic at all.
It's. It's delicious. Most of them are like, okay, this is fine. This is fine. Okay. Yeah.
But that one, that one is fantastic. And some of the others I. Big fan of some of the others.
[00:26:10] Speaker A: But that one, I can't do seltzers but I can do some of the real rtps, you know. But the seltzers, I'm like this tastes like somebody almost put some flavor in some sparkling water.
[00:26:21] Speaker C: American liquors.
[00:26:22] Speaker A: Yeah.
[00:26:23] Speaker C: Which is a very low cost four grain vodka.
[00:26:28] Speaker A: Okay.
[00:26:29] Speaker C: Is what they make. American vodka. They had some, some ready to drinks and they were pretty solid. I enjoy those. And the. The latest one shoot from that finish. That's from a Finnish company that like a baseball player or someone owns a part of. I don't know, I got nothing. Long drinks.
[00:26:49] Speaker A: Long drinks.
[00:26:50] Speaker C: Long drinks. You know, long drinks are solid.
[00:26:53] Speaker A: My, my favorite ones I found last year and I've never been able to find them. Again was dailies.
[00:26:58] Speaker C: Okay.
[00:26:58] Speaker A: I forget what they're called. They're good. Good boys.
[00:27:01] Speaker C: Okay.
[00:27:01] Speaker A: Oh, yeah. John Daly's vodka drink.
[00:27:04] Speaker C: I love a John Dale.
[00:27:05] Speaker B: My social media coach in St. Louis is sponsored by Good boy.
[00:27:09] Speaker A: Oh, dude. They're so. They're so hard to find because they come in, they sell out right away.
It's. They're great, but they're. You know, that's not a seltzer. It's a vodka drink. Right. So I sometimes don't read the labels well enough. Then I come home and I open it and I'm ready for this vodka iced tea drink. And it's a iced tea seltzer, which is like, ah, we don't want to put too much tea in there.
[00:27:31] Speaker C: If you're wanting vodka, I would try the. The American vodka one.
[00:27:35] Speaker A: I'll check that out. Yeah, I don't. That's. That's where I replace my. You know, and just drinking tequila all day have like a nice ready to drink. There's a certain day has a really good ready to drink, you know, different. Palomas margaritas.
[00:27:52] Speaker C: Yeah. You know what, Steve? What's the worst?
I have an answer to the worst ones.
[00:27:58] Speaker A: What is it? What's the worst?
[00:27:59] Speaker C: Mom water.
[00:28:00] Speaker A: What is it?
[00:28:01] Speaker B: Mom water.
[00:28:02] Speaker A: Oh, my wife loves those things. Yeah, she loves mom water.
But, you know, there's one thing you don't have going for you to. To figure that out. Yeah. No mom.
Your podcast would be completely different if it was the bearded mom beer drinkers.
[00:28:18] Speaker C: Yeah. Yeah, you're right.
[00:28:19] Speaker A: It'd be completely different.
[00:28:21] Speaker C: Completely different podcast.
[00:28:22] Speaker A: So you're not supposed to like mum.
[00:28:24] Speaker C: Yeah, but it's so bad. They have a dad water and I don't want to try it.
[00:28:28] Speaker A: Oh, there's the dad water too, because.
[00:28:29] Speaker C: The mom water is so horrible.
[00:28:31] Speaker A: Yeah, I'm not. I'm with you on that. I've had a mom water and my estrogen level, you know, peaked. I. I put on £4 and I was grouchy. So then I. I came out there and drank a gluten beer and sit on the toilet for an hour. Then I felt more balanced.
[00:28:47] Speaker B: The. I've been research the long drink you were talking about Miles Teller, who's an actor.
[00:28:52] Speaker C: Yeah.
[00:28:53] Speaker B: And Ricky Fowler, professional golf.
[00:28:55] Speaker A: Oh, Ricky Fowler. Yeah.
[00:28:56] Speaker C: One of the long drinks are good.
[00:28:58] Speaker B: And whoever cargo is, I have a lot of swag.
[00:29:00] Speaker A: He's the guy that. A real job.
[00:29:03] Speaker C: Yeah.
[00:29:04] Speaker A: I don't. Is it. Is it this way in the beer world? Like in the. More in the tequila world, if it's celebrity owned. Usually it's garbage if it. Is it the same in the beer world that is celebrity owned? Is it still good or is it just. Yeah.
[00:29:17] Speaker C: So I'm trying to think. Most. Most celebrities aren't owning libraries. I might do a collaboration.
[00:29:24] Speaker A: So they're buying tequila companies and get them in the beer.
[00:29:27] Speaker C: Which now. Now you got like Stone Cold, right?
[00:29:30] Speaker A: Yeah, yeah, He's.
[00:29:31] Speaker C: He's got his. And that one's okay.
[00:29:33] Speaker B: Yeah, that's okay.
[00:29:34] Speaker C: That's okay.
[00:29:34] Speaker A: Yeah. Because the Rock has teremana.
[00:29:37] Speaker C: Yeah.
[00:29:37] Speaker A: Which you could make that in there where there's a urinal.
After you drink this sneaky pee, you can make a bottle of taremana.
[00:29:47] Speaker C: I haven't had Hogan's.
[00:29:48] Speaker A: If I make it, it's a small batch.
Oh, boy.
[00:29:52] Speaker C: I haven't had Hulk Hogan's beer.
[00:29:54] Speaker A: Hulk Hogan has a beer?
[00:29:55] Speaker C: He does. It's a real American beer.
[00:29:57] Speaker B: Maybe I'll bring that next time.
[00:29:58] Speaker C: Yeah.
[00:29:58] Speaker A: Remember Billy Beer?
In celebration of Jimmy Carter, who just passed one of. One of a great humanitarian after he was president. His brother Billy, while Jimmy Carter was president, came out with Billy Beer.
[00:30:11] Speaker C: Oh, okay.
[00:30:12] Speaker A: And Billy beer was like a thing. Billy Carter is Billy Beer. And I have a can of it somewhere, like, nice. It was kind of famous back when I was a kid and I collected beer cans, so I had full cans of Billy Beer. So, yeah, that's a. Research It. That's the thing. Billy Beer. Billy Carter.
[00:30:26] Speaker C: Like that. Love that.
[00:30:27] Speaker A: Actually, Nate, Jimmy Carter, like I said, great humanitarian. Absolutely. So maybe not. Maybe not the greatest president, but phenomenal afterwards.
[00:30:37] Speaker C: Phenomenal. Human.
[00:30:38] Speaker A: Oh, unbelievable.
[00:30:40] Speaker B: Yeah, there you go.
Another thing that I did notice in doing a little research on your show, there is a two bearded guys drunk movie review.
[00:30:49] Speaker C: Yes.
[00:30:50] Speaker B: Tell us about that.
[00:30:51] Speaker A: Yeah, I want to know about that.
[00:30:53] Speaker C: So.
[00:30:54] Speaker B: Which I think is YouTubeable.
No, no. Okay.
[00:31:00] Speaker C: No, that was our more traditional podcast.
[00:31:02] Speaker A: All right.
[00:31:03] Speaker C: Where you go, like wherever. Wherever you listen. Podcast at. This is where you can get it, Right?
[00:31:07] Speaker B: Okay.
That's right. It was in the podcast app.
[00:31:10] Speaker A: That's. So it was. It wasn't a video podcast.
[00:31:12] Speaker C: It was not video. Yeah. So should it be the very first time?
[00:31:16] Speaker A: I think.
[00:31:17] Speaker C: I think so. The very first time. The very first Two Birdie Guys show. We didn't have a YouTube channel or nothing. It was me and my buddy Tyler on Instagram, live on our phone.
[00:31:25] Speaker B: Excellent.
[00:31:25] Speaker C: We got a little stand and we had our phone there and we went live.
[00:31:29] Speaker A: Right.
[00:31:29] Speaker C: Just drinking. And this guy named Russell Owens tuned in. Right. And from Vancouver, Washington, about An hour east of Portland. We're like, well, this is really cool. Like people from cross country to watch it. Yeah. Well, we became really good friends with him.
[00:31:49] Speaker A: Okay, that's awesome.
[00:31:50] Speaker C: And he was. Had a job for an Internet radio company called Turf Up Radio.
And he invited us. He's like, hey, I, I do a lot of the content for the radio station. You. If you guys want to do a podcast, like I could host, I could have that hosted.
So we were like, man, what are we doing? Do, what are we going to do? And we like movies. And we would sit here and drink for two. Or in the COVID time frame, three hours is how long the show would be.
[00:32:22] Speaker B: Because you had time, we had time.
[00:32:23] Speaker C: No one had work the next day. What else are you going to do?
And so we were like, listen, we're going to, we're going to talk about movies. Then after the show we're going to have a two hour, three hour show and then we're going to talk about movies. We're already drunk. Let's talk about a movie.
[00:32:35] Speaker B: Awesome.
[00:32:35] Speaker C: And we tried to keep them to 20 minute episodes and well, you know, some of them are 40 minutes and whatever. But yeah, just something would give ourselves homework. This week we're watching this show and we're going to go talk about it.
[00:32:47] Speaker B: How do you decide on which movies to talk about? Just random.
[00:32:52] Speaker C: So we would do theme months.
[00:32:54] Speaker A: So big busty gals, number eight, right?
[00:32:56] Speaker C: Always. Yeah.
[00:32:58] Speaker B: So does.
[00:32:59] Speaker C: That's the.
[00:33:00] Speaker B: Every third Monday of the month, Scary movie month.
[00:33:03] Speaker C: We would do actor theme months. Like, hey, this will be John Terry. Yeah.
[00:33:09] Speaker A: Quentin Tarantino and Wilson.
Because you said it, Owen. And then if you'd have tied in Owen Wilson, then I would have tied into Alabama's 02 and all of their.
[00:33:20] Speaker B: Bowl games in 2024. They were.
[00:33:23] Speaker C: So yeah, we just, we like to call ourselves. We're like the drunk guy sitting at.
[00:33:28] Speaker A: The bar, just like talking about a movie.
[00:33:30] Speaker C: Just talking random shit. Right. And the people who like to listen to us and watch us, they're like the ones at the table who are literally secretly cracking up at us. But kind of staying out of the conversation is kind of fun.
[00:33:43] Speaker A: But then listen still.
[00:33:44] Speaker C: Yeah, yeah, well, that.
[00:33:47] Speaker A: There you go.
[00:33:48] Speaker B: What is this now?
[00:33:48] Speaker A: Sneaky Pete Repo. This is aged for six months in French wine barrels. So you get to me there's a, like a real dry note in the finish which would for me would come from the wine. But he said not necessarily. It came from fermentation.
[00:34:04] Speaker C: Yes.
[00:34:05] Speaker B: To me, not as sweet as the.
[00:34:06] Speaker A: Other one, it's not as a buttery to me. It has like a buttery taste to it that. I did that in the reviews. This one, like, tastes like butter. Little butterscotch. No, it just, it's really good. It's. I mean, these are great. This 40 bucks.
[00:34:22] Speaker C: By the way, I was going to ask what would be a good sub$50 tequila that is high quality? Well, right here it is. I don't have to ask now.
[00:34:31] Speaker A: This one, you only can get it in Georgia right now.
[00:34:33] Speaker C: They're.
[00:34:34] Speaker A: They're working on expanding Georgia and Tennessee. They're working on going to other states. But there's. I. I can show you 50 tequilas under 50 bucks that are wonderful.
[00:34:42] Speaker C: I would. I'm gonna get that list before I leave.
[00:34:44] Speaker A: Yeah, there's so many great. Just like beer, right? There's so many great beers that in the craft beers, there's thousands, probably more. Although there's a couple thousand brands of tequila today.
[00:34:55] Speaker C: But yeah, yeah, there's so much. It's. It's fun to watch those lists. And then you got the. The World Beer cup and all that.
[00:35:03] Speaker A: But so let me think, if you think the same way as I do in tequila. So if you know this is brewed by Sun King, once Sun King gets purchased by Budweiser, is it the same to you or is it now just another big, giant, different tasting beer?
[00:35:18] Speaker C: So that is a wonderful question. And that pops up every year on Black Friday because Goose island has their Berman county that they release every year on Black Friday. And up until I forget how long ago it was, within the last 10 years, they got bought out. Yeah. And a lot of people like, well, it's just not the same. But the thing is, they left everybody there in place. Oh, Bourbon county is just as good today as it was then because they didn't change anything.
[00:35:48] Speaker A: They didn't change the production method.
[00:35:50] Speaker C: Yeah, right. But there are definitely examples where they, they'll get bought out, they'll swoop in, they'll change things, and then. Yeah, then.
[00:35:57] Speaker A: Then it's not craft anymore. It's a big brand.
[00:36:01] Speaker C: Yeah, right, exactly.
[00:36:02] Speaker A: It's hard to look at a craft beer owned by Bevmo and say, oh, that's a. Or InBev and say, oh, that's a craft beer owned by the second largest alcohol conglomerate in the world.
[00:36:12] Speaker C: Right. Yeah.
[00:36:13] Speaker A: They brewed on their jet.
[00:36:16] Speaker C: That's right. It is kind of a touchy subject. And it really, like, it just depends on what they approach they take by that brewery. There's that One made the headlines about a year, year and a half ago in San Francisco, has been around for a long time. And I'm right now, I don't remember off top of my head the name of it, but a Japanese large conglomerate bottom. And completely changed it.
[00:36:38] Speaker A: Centorium or whatever.
[00:36:39] Speaker C: Yeah, yeah, completely changed it. Changed out the dudes and. And they went bankrupt last year. They. They went out of business. We're closing our doors because they ruined.
[00:36:48] Speaker A: It so much that.
[00:36:49] Speaker C: Yeah, yeah, see, that's all right.
[00:36:52] Speaker B: So you've been doing your show for five years. On every show you're reviewing 6 to 7 ish beers.
[00:36:59] Speaker C: Yep.
[00:37:00] Speaker B: Do you ever worry that you're gonna run out of beers to talk about? That's a lot.
[00:37:05] Speaker C: It's a lot. And no, there's a lot. There are, there's a lot of breweries out there. There is a lot of different styles that they brew.
And we're not even against trying one, especially the. Whether it's the beers that are meant to be aged, so stouts, barrel aged stouts, whether there are some sours that are meant to be aged, things like that, that over time those, those flavors change. And it is interesting to be like, okay, we had this one four years ago.
[00:37:36] Speaker A: Let's try it now.
[00:37:37] Speaker C: Because we would buy two and we would put one in the cellar and then one drink, one then going trash. We do that a lot with the bourbon counties, for example. And we, we, we actually, we pulled one out. It was three years ago and it, it almost got hunger.
This is even more boozy and just more. I was like, that's not normal.
[00:37:57] Speaker A: That's awesome.
[00:37:58] Speaker C: It was. Yeah. So we'll keep those notes as we, we. We put everything into the untapped app. Oh yeah, the berating app.
[00:38:06] Speaker B: Yeah.
[00:38:06] Speaker C: So we, we do our rating scale on that and that's basically our. Our notebook or archive.
[00:38:12] Speaker A: No kidding. So we use Tequila Matchmaker.
[00:38:15] Speaker C: There you go.
[00:38:16] Speaker A: So does the beer business do what the. The tequila business does? I. I say they create fomo. There's always these single barrels and this limited edition still strength or these, you know, Day of the Dead limited editions that come out. And they do that in the beer world?
[00:38:33] Speaker C: Yeah, there is some that are worth it and. And are definitely ones that you have to. You have to have. And there's some who are just trying to once again, like, just create that.
[00:38:46] Speaker A: Right.
[00:38:46] Speaker C: And with two varying degrees of success.
[00:38:49] Speaker A: Do you ever get faux row? Fear of running out? Because that's what I get.
I get a special bottle and I'm Like, I'm not drinking it.
[00:38:58] Speaker C: Yeah, just.
[00:38:59] Speaker B: Just some.
[00:39:01] Speaker C: There, there. There are a few beers that we'll know we'll never have again. And it is kind of. It's. It's.
We have a brewery friend in Denver, Burns family artisanals, and he started brewing in Michigan in the 80s. So he's been in the industry for a long time and he is on high ABV specialist. The 15, 18, 20% beers. And he brews a beer that will last. And when we were there in Denver last year, he pulls this beer out of the cellar. They can't serve it there at their bar because it wasn't brewed there.
[00:39:35] Speaker A: Gotcha.
[00:39:36] Speaker C: Okay. But it can be part of an experience. And of course we're friends. They invited us over. So it was a 21 year old beer. This beer could legally drink. Wow. And it was fantastic. But that bottle's gone right now.
[00:39:52] Speaker A: It's gone.
[00:39:53] Speaker C: And we're talking about home brewing with our buddy Kevin Smolar.
Prior to me joining them about eight years ago in home brewing, they. They were. They brewed a Belgian quad that they named John Quad.
[00:40:06] Speaker A: John Claude.
[00:40:07] Speaker C: That's fantastic. And it was gone. And the other day he found like six bottles.
[00:40:13] Speaker A: We gotta drink it.
[00:40:14] Speaker C: And we drank one. Yeah. It was so good.
[00:40:16] Speaker B: So.
[00:40:16] Speaker A: So tell me May, I think is probably going to be your favorite month in Indianapolis this year because we're having the Craft Brewers World something.
[00:40:23] Speaker C: We are.
[00:40:24] Speaker A: Right. What is. What's coming in? Maybe.
[00:40:26] Speaker C: So it is basically, it is not necessarily an open to the public sort of event, but it is like a world Beer conference. And there, there is beer judging there, but it is an industry convention that is not open to the public.
[00:40:43] Speaker A: Are you.
[00:40:44] Speaker B: Do you get to go?
[00:40:45] Speaker C: So we're working on that.
[00:40:46] Speaker A: Yeah. So Sneaky Pete.
[00:40:50] Speaker C: Yeah.
[00:40:51] Speaker A: Who is the brewer in.
[00:40:52] Speaker C: Yeah, you're right. Yeah.
[00:40:54] Speaker A: So Peter Kiley is his name and he will be there.
[00:40:57] Speaker C: Okay.
[00:40:57] Speaker A: And I think he's speaking at this event.
[00:40:59] Speaker C: Cool.
[00:41:00] Speaker A: So Monday's something is his beer and you have to google Peter Kiley and find it. I'm not a beer guy, but.
[00:41:07] Speaker C: So Kevin is speaking at the event as well. And he was telling us Sun King, they'll book out their downtown location for special events.
I think it's like 20 grand. They charge every night. They're sold out every night.
[00:41:24] Speaker A: Well, Peter's gonna be right here. We're gonna drink tequila during that day.
[00:41:28] Speaker C: It's gonna be awesome.
[00:41:29] Speaker A: Yeah, it'll be awesome.
[00:41:29] Speaker C: That'll be awesome. That'll be a good time.
[00:41:31] Speaker A: We Might have him on this podcast, too.
[00:41:33] Speaker B: That would be fantastic.
[00:41:34] Speaker A: Could you imagine if you had to listen to tequila and stereo? Oh, Lord, Head might explode.
[00:41:39] Speaker B: I funny.
[00:41:41] Speaker A: You may switch to the mortgage business.
[00:41:43] Speaker B: So today, when I knew John was coming on the show, I texted Fred. Yeah, I finally got someone to go on the show with me to talk about beer.
[00:41:51] Speaker A: Fred's our biggest, biggest supporter.
[00:41:54] Speaker C: Okay.
[00:41:54] Speaker A: He watches every show. I'm going to say he watches every show. He does. He watches every show.
[00:42:00] Speaker C: You're Russell Owens.
[00:42:01] Speaker B: Yeah, he is.
[00:42:01] Speaker C: Yeah.
[00:42:02] Speaker A: Yeah.
[00:42:02] Speaker B: And he will often comment. Can we stop talking about tequila? Even though he. He doesn't dislike tequila. He just likes to give this.
[00:42:10] Speaker C: Oh, yeah, absolutely.
[00:42:12] Speaker B: Do you like miniature May contain tequila. Yeah.
[00:42:16] Speaker C: Contains tequila.
[00:42:18] Speaker B: That's right.
[00:42:18] Speaker A: Not even a question.
[00:42:19] Speaker C: Yeah.
[00:42:20] Speaker B: All right. I think. I think we're good.
[00:42:22] Speaker A: I think we're good. I think we drank. We drank two great tequilas. We had two awesome beers. We learned probably more about beer than any of our followers have ever heard about beer.
[00:42:31] Speaker B: That's for sure.
[00:42:32] Speaker C: So we scratched the surface.
[00:42:34] Speaker A: I promise I'm gonna throw a show.
[00:42:36] Speaker B: No, that was a deep dive.
[00:42:37] Speaker A: How about a little teeny bit of real estate stuff?
[00:42:41] Speaker B: Well, this is recorded the second day of January, Right. So you said you were super busy.
[00:42:47] Speaker A: I'm super busy. It's January. Will be. This January. Will probably be my biggest January in two years.
[00:42:53] Speaker B: So that's. Oh, very nice.
[00:42:55] Speaker A: New loan amounts for FHA. Yeah. $124,225. That's an FHA. First time home buyer house in Indianapolis.
[00:43:03] Speaker B: And I don't recall what it was last year.
[00:43:06] Speaker A: 471.
[00:43:07] Speaker B: Okay.
[00:43:07] Speaker A: In 1997, I got in the business $86,000. And the conventional loan limit. Also the USDA loan limit, $806,500.
[00:43:17] Speaker B: Well, take advantage, people.
[00:43:19] Speaker A: I want to find a USDA person that'll qualify with their income to buy an $800,000 house in Indiana. Not happening.
[00:43:26] Speaker B: Probably not.
[00:43:27] Speaker A: But hey, we started it with a teeny bit of real estate, we ended it with a teeny bit of real estate.
[00:43:32] Speaker B: Excellent. That's what we do here. All right, do us a favor. Cheers.
[00:43:36] Speaker A: There.
[00:43:36] Speaker B: Yeah, yeah, there you go. Just drink that. That's fine. John, thanks for being on the show.
[00:43:40] Speaker C: Thank you.
[00:43:41] Speaker A: Definitely.
[00:43:41] Speaker C: Thank you for having me.
[00:43:42] Speaker B: Really appreciate it.
Subscribe Like, Follow Follow Comment. Let us know more than Fred how much you enjoyed the beer episode. This is one of my favorites.
[00:43:56] Speaker A: And don't forget to follow us on all of the audio podcast platforms.
[00:44:02] Speaker C: There you go.
[00:44:03] Speaker B: See you next time. Our real estate makes us drink.
[00:44:05] Speaker C: Cheers.
