.jpeg)
Two Guys & Beer
The Two Guys & Beer Podcast is a laid-back conversational show that combines the love of beer with a wide range of topics that pique the hosts' interest. These two guys, use beer as a launching pad for discussions on anything and everything that grabs our attention!
Two Guys & Beer
Half Brothers Brewing and the Pickle Beer Experiment
Have you ever wondered why the term "the lab" is thrown around so much, especially in sports? Join us as we debate its overuse and why it might just be the perfect metaphor for our podcast setting. We'll also dive into our shared passion for beer and introduce you to Half Brothers Brewing from Grand Forks, North Dakota. As we swap road trip stories and compare the monotonous and scenic routes of North Dakota and beyond, you'll discover why our journeys often culminate in the appreciation of a good brew.
Next up, we get adventurous with our taste buds! Remember that dill pickle soup experiment that left our coworkers divided? Well, we're taking it a step further by taste-testing a pickle-flavored beer from Half Brothers Brewery. Hear our candid reactions and find out whether this unique brew is a hit or miss. As we applaud Half Brothers for their creativity, we eagerly await the chance to try more of their unconventional offerings.
Finally, immerse yourself in the vibrant world of craft breweries with us. From the relaxed, family-friendly vibe of these unique spaces to the engaging community events hosted by Half Brothers Brewing, we'll highlight what makes brewery visits so special. Our discussion also spans pizza tips, baseball banter, and the quirky contracts of major sports leagues, including the infamous Bobby Bonilla deal. And don't miss our take on the NFL's Sunday Ticket monopoly and how it impacts fans. This episode is packed with personal stories, insightful discussions, and a genuine love for craft beer. Cheers!
and uh, welcome in everybody. Uh, here we are back in the two guys and beer podcast studio, the the lab, as they call it. I hate that reference. People are like'm going to go into the lab and work on my game, playing basketball or something. Got to get back in the lab. It's not the lab.
Speaker 2:I'm kind of liking it for this setting the lab. We're testing out different chemistries. You know, pickle, golden, pickle chemistry here, you know, I don't know.
Speaker 1:That's true. That's true. I guess it does kind of work for us.
Speaker 2:For us, yeah, does kind of work for us.
Speaker 1:for us, yeah, yeah for the most part people. I feel like it's overused. I think that's probably. I think that's probably what gets me like, because there's there's catchphrases for everything. You know what I mean. So I think that when I get, when something gets overused, that's when I start to just not like it. You know, sure that's. I think the lab is one of those things it's like okay, I get it, you're clever I think context matters.
Speaker 2:The lab isn't the baseball field, the lab isn't the basketball court. Right, at least we're testing some chemistry here. Yeah, that sounds okay, yeah.
Speaker 1:Yeah Well, and I guess that's I mean, to a certain extent, like a basketball court. Are you practicing or are you actually developing things? Because I'm pretty sure you have a skill set and you're just practicing that skill set Probably, but I don't know whatever. If you have thoughts on that, give us feedback, reach out on the social media do you like the lab or not?
Speaker 2:you?
Speaker 1:know what you do like, though, drinking beer. I like drinking beer, all right, it's true, these are the facts. Life, you know we play. Insert the theme song there. Thanks, we're looking at uh Brothers Brewing today. They hail from the great state of North Dakota. They are out of Grand Forks, north Dakota, on the 17th North 3rd Street is where they're at, so that's where we're headed. We're headed kind of northwest-ish from here, I guess Perfect Kind of up towards, not quite to Canada, but up that direction, close, close.
Speaker 1:You ever been to North Dakota? I have. For moments I think I was in Grand Forks because I had a friend of mine went to school just across the river oh, okay, minnesota side and we just drove over there to say that we went there or something For sure, something stupid. You know, like we just drove over there to say that we went there or something stupid. You know, like we just we were only there for half an hour or something like that, and then came back. Sure, it wasn't like we were there for real long. So I have, but not technically, you know, if you really want to call it gone there Say you were there quick.
Speaker 1:Yeah, I've had a few of those Exactly. It's kind of like, technically, have I been to Oak? Or like Texas? Well, yeah, I drove to Arizona but we didn't stop for gas or anything, just kind of clipped the tip on the top there on the way down and that was about it. Same with New Mexico. I don't think I think we stopped for gas, maybe once. But let me tell you, driving through New Mexico is one of the worst things. Like you talk about that stretch from 95, just being boring it's, there's nothing. It's like, look, there's dirt in there Dirt, and look I can see the tip of Mexico because there's nothing.
Speaker 2:I had a different experience when I was in New Mexico. It was much more enjoyable. I thought I maybe I shared it like I did back, like on episode five or something.
Speaker 1:I think when we were talking about the area of 51 or something, yeah, so I had a different experience in New Mexico, with different sceneries and stuff but I've driven through North Dakota and that is boring as hell.
Speaker 2:Yeah, Sorry If you're from North Dakota. Like I've been through there a few times, I mean maybe I missed something. If I missed something let me know where I should stop. But you were asleep for half of it Probably drove sleep for half of it probably drove through the state. A couple times I saw like grass like in the movie the nothing nerd eric mark walberg. That was so terrible you couldn't figure out what was going on.
Speaker 2:it was just grass about knee high, just kind of blown in the wind they went all the way through, and once I got into montana then it was cool. But north dakota nothing, not much. There I, I didn't see anything.
Speaker 1:So that's true. I I mean I. So I've never been to like the Black Hills, rushmore, any of that stuff or whatever. But I have driven through part of South Dakota and it's much of the same there. It's, you know, like 70 miles that way, and good luck. Hope you had a Red Bull or something.
Speaker 2:It's terrible Because there's not much there Until you get to the western half of South Dakota. Then it's gorgeous of course.
Speaker 1:Yeah, I didn't go that far. I went to Pierre oh sure, the capital, if you will. So I had a friend doing broadcasting out there and just went out and visited for a little bit. I don't remember much of that trip, a lot of beer drinking. I may have been a little beer drinking on that one too, because, as we've said, I like me some beer drinking.
Speaker 1:I like you some beer, but you know, that's kind of what we're here for. That's what we're here for two guys and beer. So what would we be if we didn't drink the beer?
Speaker 2:That would be terrible. Yeah, that would be terrible. Just two guys hanging out.
Speaker 1:That could get iffy at times. So what do want to talk about today? Um, you see that sky, today talk about blue, got it. But in the meantime, since we're way more fun than that, half brothers brewing north dakota, uh, coming back to, uh, grand forks, north dakota. So no, I I mean, I think I said I guess I had been there, but that now that's been probably 20 years ago now, maybe even even longer than that. Yeah, probably about longer than that now.
Speaker 1:So this was definitely not there at this point in time, it's only a handful of years old, so not a ton of information to be able to grab. But we'll do our best and bring to you what we know and what we have here on Half Brothers, not only the information about the brewery, but we're also going to talk a little bit about the beer we're going to drink. Today and generally, more often than not, we kind of live around that IPA world. We've done like some sours, we've had some ciders, we had like some Doppelbachs, some Oktoberfest, but this one is, if there were rails to go off of, this is completely off the rail. We have jumped the track. My friends, it's going to be a little bit different. This is the Pickle. Rickle is, I believe, the name of it here.
Speaker 2:Golden Pickle Beer is what it says on the can. It's a malt beverage. We've never had a malt beverage on here, like a Zima, I presume, or Smirnoff Ice or a Mike's Hard Lemonade. Here we go, golden Pickle Beer. I'll pass it over to you.
Speaker 1:As described on the front here, kind of the cool pickle guy hanging out there. Yeah, this was a recommended beer, wasn't it?
Speaker 2:This was a recommended beer.
Speaker 1:It sure was 4.5 ABV Golden Pickle Beer. This is going to be an interesting one for sure. On their website, pickle Rickle Golden Pickle Beer, it's a blonde ale from Half Brothers. It is 4.5, as I mentioned, the description as far as what is this? This is untapped rankings. It gives it about a 3.8. Just shy of a 4 out of 5. Basically, 4 out of 5 stars. Interesting it's about kind of where they put that. I'll click on that. I'll actually go over to the untapped side of things here. Untapped, if you're not familiar with that, is you can rate all of your beers and then it throws it out there for everybody to be able to rate it. This is based on 577 ratings, 3.7 for the total on that one. So should be an interesting one for sure. And I think I feel like you have to like pickles a lot because even on their website, dill pickle golden ale brewed with a literal metric F ton of pickle juice.
Speaker 2:Perfect. So I do that Fton of pickle juice Perfect. I like how they do that F-ton of pickle juice.
Speaker 1:Yes, they're not messing around with the pickle. I have a feeling that once we pop the top, we'll know.
Speaker 2:We will know Before we get into this. I do like pickles. I like lots of pickles. I always get extra pickles. I always have jars of pickles at home. I am known to drink pickle juice out of the jar, not in chugging amounts, but I like to take a couple of shots of it.
Speaker 1:It's good stuff and it's good for you too it is. It helps with cramping things like that. It's very good for you. I do also quite love pickles.
Speaker 1:I did at one point in time, uh, try to make a dill pickle soup at work.
Speaker 1:One time I got a lot of heat from some of my coworkers because apparently the kitchen area smelled like pickles for like days, and I actually it wasn't. It was salty AF, let me tell you, but it definitely was pickly and uh, it was good for about a half a bowl, I think. If I were to try to make it again, I would probably put like either dumplings or like ripped up bread in there, with maybe some like brown hamburger or something to kind of like offset the saltiness of all of the pickles, because it was literally dumped almost a full jar of pickle juice in there. So it was aggressive on the pickle juice. So it was still pretty good, though my coworkers that I was working with at the because it was a dispatch center, so a 24-hour operation but the coworkers that I was working with at the time tried some and then when the next ones came in in the morning, they're like what the F happened in the kitchen. This is not okay.
Speaker 2:Well, you know.
Speaker 1:Yeah, it's fine to worry about it.
Speaker 2:Experimentation going on in here.
Speaker 1:Exactly so this is yeah, this is going to be very pickly.
Speaker 2:Without further ado. Before it gets too warm, shall we give it a shot?
Speaker 1:Yeah, let's not wait any longer. Wait any longer. Well, I don't quite. I smell the golden ale part, but I don't get the pickle smell just yet.
Speaker 2:Oh, yeah, A little bit closer.
Speaker 1:Yeah, if you get down there now you get the pickle juice for sure, holy pickle Batman. So when they describe it as a metric f? Ton, remember how I said I smelled a little gold. Now I don't know where it is. Apparently it was just floating on the top and I drank that already. You can now. It's just, it's like this is this is like the? Uh. It'd be like a hard, hard uh, not like a hard seltzer. A hard seltzer, a pickle seltzer.
Speaker 2:Yeah, pretty much. I'm not sure what I think about it. You can definitely taste pickle in it, but it's not as much as I was expecting.
Speaker 1:Now that I mentally am ready for it. That first slug that I took there, I was not prepared.
Speaker 2:It's definitely different, that's for sure I was. Uh, it's. It's definitely different, that's for sure I don't. You can definitely taste the pickle in it, but I don't think it's like drinking a pickle out of a juice, out of a pickle jar is way more potent and a lot stronger than this. Of course this is a beer. You know it's tough to compare, but it's not too strong for a pickle flavor. The aftertaste is a little different with that beer.
Speaker 1:It almost stings or something, maybe like a dry, it's got the vinegar or something that it kind of hits you at that point. So it's uh, yeah, it is. Uh, it's pickly, that's for sure I don't know what to uh say about it.
Speaker 2:Really it'd be. It's a good novelty drink if you want to try something goofy. I don't think I would ever drink this on the lawnmower scale.
Speaker 1:Yeah, I don't think this would reach the lawnmower scale.
Speaker 2:This isn't the cozy warm fire beer.
Speaker 1:No the winter scale is. You know, this is for me and I'd like to try more Half Brothers, just to be able to try some of their other stuff, because it's nothing about about half brothers. I love the experimentation, I love getting out there and trying something and getting after it and doing something fun, because I would still order this, probably on a flight. I don't know that I would want a full pint, right. But if you love pickles, pickle juice, you probably might like this. You know. I mean, you love pickles, I do. You described it and I do love pickles. I still don't. I think I might do just like a flight size or like a small one, but more for like the I don't know if the gimmick is the right way to put it but more for like the novelty of it. More than anything, it's a different flavor, for sure.
Speaker 2:Yeah, that's exactly why you drink. This is for the novelty of it is to say, oh, I had a pickle-flavored beer. You know, there's nothing too crazy about that and, like you said, I applaud the attempt at something crazy and different. Maybe it's a way to get people in the door, but I would definitely try other Fort Brothers beer. Yeah, this just isn't one. I would rush out to the store and grab and bring a case home or anything like that, right, or a four-pack home Like nah.
Speaker 1:And for what it is, being a pickle beer, like it's good for pickles, for that, like I don't know that what I would do to make it better or different. Personally, I don't think it could.
Speaker 1:Yeah, that's about what I would want it to taste like. It tastes kind of like what you conjure in your mind. You know what I mean. So if it's a lot less, maybe that's not quite as good, or if it's way more, it's going to be overpowering. It's kind of at that right level. I think that they've done a really good job for what it is. But yeah, it's definitely you're getting it for the novelty of saying dude, you check this thing out, try this.
Speaker 1:Yeah, you're doing that, or my friend Bridget is probably going to order it herself and yeah, she loves pickles kind of obsessed, obsessive about that. But yeah, I don't know. It's not bad though, like I said, for what it is and what they tried to do. I think that they kind of nailed that. If that works as a description.
Speaker 2:That's a good description. I agree with that. Yeah, it's for doing something crazy and goofy. I think, like you said, you probably couldn't do it any better than what it is. You know, a little bit too much more pickle, it would be maybe too gross. A little bit less, not quite enough, but yeah, I just wouldn't. Uh, I wouldn't go out drinking cans of this stuff, that's for sure, not at all.
Speaker 1:Yeah, but it's hard because I don't want to. This is probably one of the very few times that we've gotten a beer that it wasn't excellent and I'm not saying anything bad about it. That's where I guess I'm trying to make sure that the listeners get that this isn't I'm not trying to be negative at all. It's just not necessarily like my cup of tea. I would definitely, like I said, I'd definitely try, like a small one out at the brewery, just because I like the novelty of the idea. I really do want to try more half brothers brewing selection, to try some of their other stuff as well, because if they did that good with this, I'm expecting that some of their other stuff is going to be quite good as well.
Speaker 2:Yeah, clearly they have some good ideas there, or they know how to brew beer there, that's for sure. Yes, yeah.
Speaker 1:And not afraid to experiment with some stuff. Right, and I like that. I like that a lot about cause there's some breweries that kind of play it safe. We're going to do like the, the big hitters, and maybe one that we kind of mess around with. But you know, I like it when they kind of go out there and like, nope, we're going to take a swing, we're going to go ahead and get after something that doesn't you know sell well or people don't really like it. Well, that's fine, we have it for a little while and we don't bring it back next time, but we're going to give it a shot.
Speaker 2:So I like that a lot as far as sales and volume and how many barrels of this they make, and it'd be nice to know. You know they explained F-ton.
Speaker 1:Yeah.
Speaker 2:Well, how much is an F-ton? I want to know what the F-ton is that they put in here to make it Frank-furter. Where do they get the pickle juice? Do they make it themselves? That's true. They just buy a bunch of jars and dump it, eat the pickles.
Speaker 1:It's the leftover juice in the five gallon pills at restaurants get that when they use all the hamburger pickles, so you get. You know, like Dwayne in the back with his bare hand pulling the pickles, they just just take that.
Speaker 2:You think garlic in here would make it a little better?
Speaker 1:I like garlic. That'd be kind of an interesting flavor with that Add a little garlic in here.
Speaker 2:I don't know if anybody's ever made a garlic beer before but I don't know, I feel like that'd be. Yeah, I mean, if we made a pickle beer, we may as well make a garlic beer, why not yeah?
Speaker 1:why not Garlic pickle beer? Dracula would not like it, though.
Speaker 2:No, no, he's kind of a judgy bee, though, or judgy V. Yeah, those are some of my favorite pickles, actually, you know those Claussen pickles that are always refrigerated, those sandwich slices and there's garlic chunks in there and stuff. I wonder if infusing a little garlic in this would make it any different there.
Speaker 1:Maybe we'll do that. After we're done here we'll go next door and I'll get the garlic squeezer, the mincer and inject some of that in there. So yeah, Half Brothers Brewery is kind of what we're talking about a little bit. We're doing the golden pickle beer, the Pickle Dickle, Pickle Rickle, Pickle Rickle, not Pickle Dickle, Pickle Dickle, Pickle Dickle. The Pickle Rickle is what we're tasting here.
Speaker 1:Some information about Half Brothers Brewery as I mentioned, at Grand Forks, North Dakota. They love great beer, love the great community. They are kind of from that area, Spent the last 10 years learning and building up the skills to bring a quality craft brewing company to Grand Forks, North Dakota and then working with local artists and professionals, they've built what they feel is something special that goes beyond quality beer and they invite you to come in and check it out. They want to brew the excellent beer for patrons to enjoy, but so does every other brew house. So I like the fact that they kind of point that out in their mission statement. We brew excellent beer for our patrons to enjoy dot, dot, dot but so does every other successful brew house. They sure do. I like that. They acknowledge the fact.
Speaker 1:I think we've talked about that before. They're like half the time. You try to look up some information. We look at their website, we look at Wikipedia, we look at their Instagram. We try to look, you know, gather as much information as we can, but a lot of times when you get to their website, what makes us different? No-transcript. They built it to be more than just another brewery. They worked hard to craft a full experience. I should say that's the English word.
Speaker 2:Oh, this is definitely an experience.
Speaker 1:This is definitely an experience, but they want to promote art and culture in the community. No-transcript. Like I think I talked before that like my hometown like shot down the idea of having a brewery in town. Like somebody had already bought the building and had a website and had a plan and all of the things lined up for it, but they weren't willing to change the zoning to allow, because the way their zoning was set up was like the entire block was residential and it was one building that was left over from forever ago. Well, they had to change the zoning to either allow that whole block to be commercial or mixed and the residents didn't want that to happen because they didn't want another bar in town with cars just ripping up and down the road and being out all night long and being a danger for our kids walking along the streets and driving, riding their bikes and stuff like that. And I'm like that's not even the culture of breweries.
Speaker 2:Have you ever been to a brewery?
Speaker 1:Like there's not more but there's. Like there's kids at most breweries, like they're not obviously not drinking the beer, but like it's a family oriented thing. That you're not going to the bar uptown, you know what I mean. You're not going to the cricket, you're not going to. You know the blue moon is like you're going to a brewery. It's a whole different type of yes, you're still getting beer. Yes, you could potentially still get drunk.
Speaker 2:I mean it?
Speaker 1:happens. I'm not sure that I've known too many people that have gotten like hammer belligerent, drunk at a brewery Not too often. Either you already were before you got there or you had a couple and you were going. But even the people that do end up getting kind of drunk there are usually fun loving people and they just want to have a good time and about the time they get to that point they're out of there anyway, because that's not the crowd that you're going to get. The people that are just going to be there just to get drunk, like you, don't. You go there to be able to sample some stuff and have a nice experience and be able to enjoy the entire thing, like you're not going there to get drunk. If that happens, it's been known to happen A few times once in a while, but those aren't the people that cause problems.
Speaker 2:No.
Speaker 1:And so that's. Yeah. It's sorry, kind of a little tangent Tuesday on a Monday? Oh, it is it kind of went off a little bit because it frustrates me, because I walk by that building all the time.
Speaker 2:Well, that's the truth though, and, like you said, you know, a lot of times you see families. There are people bringing their kids there. Well, what's at breweries when you bring your kids? In the corner there there's a book nook, there's games, there's monopoly scrabble. Connect four chutes and ladders. It's literally there at the brewery. So you get yourself a beer, you bring your kids, you play a little chutes and ladders, little candy land, grab a pickle beer. You just.
Speaker 1:It's more about atmosphere and relaxing and have a good time and most all of them like I don't know too many of them, maybe more in a more metro area, but especially in in a little bit more rural areas. Most of them aren't open past about nine anyway, right, so it's not like you're staying. I mean maybe 10, especially during the summer months when it's a little bit lighter or friday, saturday, thursday, friday or saturday, they're open yeah.
Speaker 1:But they're not doing like you know, like seven days a week, open until 1 and then open until 2 on Friday, saturday, with shot specials and like it's a completely different vibe. So you know, I shouldn't say obviously, but I'm assuming if you are checking in on this podcast, watching on YouTube, listening on Buzzsprout, any one of the podcast locations, wherever it may be, iheart or Spotify or whatever it is, I'm guessing you've been to or are familiar at least a little bit with craft beer or breweries. But for those that haven't and think that it's about the same, just go and experiment with one. Just go in and spend a little bit of time at one. Get the lightest beer that they have. If you're a Bush Light, mick Ultra kind of drinker, if that's your speed and you don't want anything you have to chew.
Speaker 1:I've heard that many times. You can get a flight. Most places will do a flight. You get four or five little glasses. Say this is what I usually drink. I want something light. They will pick from one of their 13 beers that they have on tap. They're not going to give you the porter or the stout because they know that you're not going to like that. So why would you waste your time with that. They might ask you most of the beer tenders. They even got their own name not bartenders, beer tenders, because all they do is beers.
Speaker 1:Most of them are at least familiar enough with their own stuff that if you tell them this is kind of what I like, but I also like kind of fruity kind of things, like, okay, you know what you might actually like, this sour, it's going to be a little bit bitter for a taste, but it's going to have some fruit to it. You might kind of like that. We'll put that in your. So they're going to help you through that anyway. So if you haven't gone to one, just go and check it out. If you're worried about going by yourself, you've got a friend in me. I'm happy to volunteer. Cue the music. Yes, yeah, here we go. I'm in for going to be able to hang out. Sorry, I kind of went off a little. What were we talking about again?
Speaker 2:No to tail off what you were talking about there. You know the bartenders or beer servers. You know whatever you want to call them. At the brewery, they actually know what they're talking about when it comes to the beer they're serving. If you go to a bar Bob's Bar and Grill down the road, they don't have a clue what they're serving. You just tell them the name and they give it to you. So if you were to ask them, what should I have? They're like I don't know. We've got Miller Lite on tap. When you go to a brewery, they know what's in the beer, how it's made, the different tastes all that stuff, so they're way more knowledgeable of what they're serving and can give you a good recommendation.
Speaker 2:Pretty much that's the experience I've had at any brewery I've ever been to.
Speaker 1:And likely one of the things when you work at a brewery like you work at a brewery because you like breweries and you don't just like the person you're working for. You know, maybe that is part of it, but now that you got in there you're willing to try all of the different beers. So likely they have already tried all of the different beers and so they can give you kind of at least their feedback on that. Like you're saying, they know what's there, which, from that standpoint I'm going to go back on my little soapbox tangent Tuesday over here. That's one of the most irritating things in the world. When you go to a bar and you're like what's on tap, I'm like, well, we got Coors Light and Mick Golden Light and Bush Light.
Speaker 1:I'm like, okay, if I'm asking what the tap list is, go ahead and take the five major light beers right off the top, because clearly if I don't care, then I'm going to get like a Coors Light, keystone, whatever.
Speaker 1:But if I'm asking that question, I'm not asking like, do you have bush light? Because really nobody in rural Minnesota, no, everybody does. If you could find a bar somewhere that I can't even talk right now, if you could find a bar somewhere that doesn't have bush light on tap or Coors Light on tap? Show me where it is, because I'm curious at this point in time. So if I ask if you're a server out there, if you have family that's a server, kids or relatives that are servers, have them learn their tap list or at least bring the tap list with them, because if I ask that question, I already know that coors light, bush light, like what's the light beer you got on tap? Well, mick golden. Okay, I'll have one of those, because clearly I don't, I'm not worried about like there are some people that do like, oh, I can't taste, I can't have that it's just tastes like swill and I'm like you're gonna basically the same thing in a different.
Speaker 1:can some that do have that opinion with some of those? But generally speaking, if I'm asking for the tap list, those aren't the ones I'm looking for. I'm looking to find out. I can see the tap handles over the top and I think that that's a beer hug. That one over there it might be a Goose Island. Is this one here? Is that a Clock Owl from Grand Rapids? Oh, I don't know, let me go check.
Speaker 2:I'll be right back. Yeah, give me a second. Oh, okay, like half that information.
Speaker 1:Like just I'm going to tip you less if you do that to me, because I'm asking for that specific thing. You know what I mean. Have the QR code on the table that you update or something. Just drives me nuts.
Speaker 2:Don't you think you couldn't be asking a little too much?
Speaker 1:I might be, I mean.
Speaker 2:I'm sorry I'm asking for you can't ask too much, I'm asking people to know their job.
Speaker 1:I guess that's that's. That's part of the problem here. So that's a lot, yeah. But that's why I go to breweries Probably. I mean I go to bars probably fairly amount or whatever. But like, just know the stuff that you have. I understand that you're, you know, like mostly just doing food as far as a server. But then bring the tap list with you Like if you're not going to learn that, bring it with you. That's an easy cheat sheet, you know. Somebody asks like oh yeah, you know what. I got it right, that problem. You don't even have to learn all of them because they change a decent amount.
Speaker 1:But sorry, I apologize, I take it back, go ahead and not know anything you feel better now no, I just thought I'd ask you so anyway, they work hard to create a good craft experience, promoting art and culture in the community. So good on you for half brothers for that Not making me angry. Sorry that they had to be part of my little rant there for a little bit. Let's hear what else do they do. Let's see here what else do they do. They got live bands and artists from the community that come together to be part of that experience and help provide a place where patrons can take part of something interesting and unique all the time. So they have a ton of stuff going on there. You can find a lot of that on their website, but also on their Instagram. A ton of that information is out there. They try to keep that update date pretty good there. They try to keep that update date pretty good. Their Instagram does have even some pictures of not only different beers, but they do have the different calendars that have what's going on there $20 pizza plus two pints, open mic night, all sorts of different stuff going on, food trucks galore all of the different things that you want to be able to see at a brewery. So go to halfbrothersbrewingcom or to their Instagram page to be able to see at a brewery. So go to a half brothers brewingcom or to their Instagram page. Be able to find out a ton more If you're going to be in that area or if you're looking to find out some more stuff about what they have out there.
Speaker 1:But their staff they also have a little blurb here about their staff. Great product paired with a great experience can only get by having great people. They hire friendly, knowledgeable staff. Knowledgeable by having great people. They hire friendly, knowledgeable staff knowledgeable staff we just talked about to brew your beer and to serve you, the patrons. Beer tenders are all experienced brewers with a passion for brewing new and interesting beer. So all of their beer tenders also have done brewing or are part of the brewing process for the brewery Nice, so they understand what goes into it. We just talked about that that most beer tenders have an idea. They've tried a lot of it. These guys are involved in that process right from the jump, which is awesome. I absolutely love that.
Speaker 2:Yeah, it definitely makes for a better experience when you're there.
Speaker 1:Sure, oh, 100%. And it specifically says all of our staff members are trained to know everything about our brewing process and happy to answer questions and engage in lively beer geek debate. So this is fantastic, sounds great. This is going to be on our road trip tour of 2025.
Speaker 2:I don't know Whenever we're going to start it.
Speaker 1:Yeah, I'm just picking. It's going to be all of like June or something. Fargo when did I come out?
Speaker 2:of Fargo. Far be all of June or something. Fargo when did I come out of Fargo? Fargo is not in Minnesota, by the way, yeah.
Speaker 1:I'm just getting out there, it's true.
Speaker 2:Just so you know, that's in North Dakota where this brewery is. So don't ask us if we've seen Fargo or if we've been in Fargo. It's got nothing to do with Minnesota, it's true. It's true. Anyways, these are the facts. Back to Grand Forks, where this is.
Speaker 1:Grand Forks.
Speaker 2:What is that? Like a six seven-hour drive from here, or something like that.
Speaker 1:Yeah, probably Maybe about that. Yeah, yeah, I can bring it up on the old Google machine here.
Speaker 2:Yeah, we can do that. Yeah, we can get out there one weekend.
Speaker 1:Wouldn't be too far.
Speaker 2:I probably wouldn't order the pickle beer again, though, now that we've had it now.
Speaker 1:Yeah, yeah, the novelty has worn off. Grand Forks, north Dakota, from right here, way off Five hours.
Speaker 2:Oh, that's like driving up to Michigan. Perfect, exactly.
Speaker 1:Yeah, so we could do that as a little weekend trip. Absolutely Doesn't even have to be part of the. It could be the pre-tour, or it could be the start of the tour. That's fine too. I don't really care. That's where it'll start. We'll take off from here and we'll get up there and spend the night, and then we'll start the next day by the time we get there, then we'll decide what it is exactly.
Speaker 2:Post tour for sure.
Speaker 1:Yeah, so that I don't know. I'd like, I'd really like to try some of their other stuff that they have. Like I said, they have quite the selection that's out there. They do have some seltzers a bunch of they got, at least on their website right now. They got three different hoppy beers a New England pale ale, a New England IPA, an American IPA. They have a couple of sours, some ciders, some NA options and then they also this is always fun here they also have guest taps, so they bring in beers from other places too and bring them in. So they got some Deschutes.
Speaker 1:Fargo Brewing Company Bemidji I did see on their Instagram they actually have a co-op or not co-op, but they worked with Bemidji to create their own. So a little bit of a mix and match to a certain extent. So, yeah, they got a lot of different options that are out there and kind of a lot of fun to be able to do that. So kind of a cool place to be able to go and I think it'd be a lot of fun to be able to head up there. One note, though they do have food there. If you go to the food tab, they have lots of matzo pizzas, which is good, and it's a good solid frozen pizza.
Speaker 1:If you're there, you may or may not notice that they also have a large pizza prep area for like in-house pizzas. But they just announced, as late as April, that they were putting a timeout and a reset on the pizza operation, that they have Pizza operation on the pizza operation, that they have Pizza operation kitchen Tony's Pizza and, that said, after that weekend it was closing for a little bit of a reset. Part of the problem that they were running into it was that they were having a hard time getting employees to do the pizza side of things. Oh, okay, so it was more of a staffing thing, so it's not a sales thing, it's nothing like that. Definitely go out and check it out and go there and, you know, give them your business and you know I always feel weird saying patronize them, because I feel like patronizes that you're being patronized.
Speaker 2:That's what it seems.
Speaker 1:But that's not you know like, go and support them, like get out there and enjoy the brewery and tell them that we say you know like, something like that. But I think that one of the biggest things is, if you have a chance, maybe you don't work for them and you don't do something like that. It'd be cool to be able to have that and the picture that they have on here. They have three of those pizza ovens that kind of slow roast it right through there, and a whole little prep area that they make it right fresh. Right in front of you. There they have a bunch of dough sitting right on the table that they make fresh Like it's you know good stuff. Make fresh, like it's you know good stuff. But yeah, it's just a staffing thing that they kind of ran into with that. So I think that a lot of us have kind of felt that staffing crunch over the years.
Speaker 2:Well, especially the last few, for sure. But let's play devil's advocate here for a second. If you're going to work for a brewery, a brewery brewing beer, brewing pickle beer yeah, see, pickle beer, yeah, see, I'm telling you, I'm following. Do you really want to go cook pizza when you apply for a brewery?
Speaker 1:Well, and that's where they have people doing not both, but like one or the other.
Speaker 1:So, that's kind of where they kind of run into that. But you know that's a tough part. You don't want to have the part-time 16-year-old that doesn't really care making the stuff, even though the pizza pub, I think, down the road has a lot of that, A lot of those. But you could have something like that or whatever, and just have some quality standards there and kind of supervise it and you'd be all right. But maybe they want to have people that want to just do the beer it and you'd be all right, but maybe they want to have people that want to just do the beer.
Speaker 2:I mean you know that could be what it is Probably. I mean you'd be better off just having frozen pizzas in-house.
Speaker 1:I think, if you're a brewery or invite food trucks I don't know how many food trucks are in Grand Forks- Well, even as of just a couple of days ago, they have a Hank's Ice Cream Shop was coming to hang out there, so they had a food truck there, but they had a hippie gone, hot dog last week.
Speaker 2:Now that sounds great A hot dog with beer. I'm not putting together the ice cream and beer, though. Yeah, that one's a little bit weird, Especially if you're drinking a pickle beer with some vanilla ice cream.
Speaker 1:A handful of weeks ago they had Mexican food That'll go with beer. That sounds great. Yep, absolutely. Yeah, they got different options, for sure that are up there. But yeah, no, it's something that they like to try to be able to bring in different options with that. But yeah, the pizza is the lots of matzah at this point. So if you've been there before and you've had that, that has been a little bit of a change. I'm hoping that they started again. You've had that. That has been a little bit of a change. I'm hoping that they started again. I'm not going to bank on it, obviously, but you know, I'm hoping that they can maybe get that going again at some point, Cause I think it's kind of cool to be able to have your own pizza. You know what I mean your own kind of mix, your own kind of blend, whatever you're doing. Kind of cool.
Speaker 2:Yeah, fresh, I suppose, but still nothing beats a Hagee's pizza. That's some rock solid pizza man.
Speaker 1:You know the key is and this is Mikey at the bowling alley has taught me this the key to really being able to get it done. I mean because most of them you almost have to like burn the top to be able to make sure it gets down all the way through, especially the six-pack, because it's a little thicker. But if you toss her in there but then every like five minutes or so give her a little quarter turn, pull the pizza out a little quarter turn, pop her back in there, sure it kind of evens things out a little bit. So I think that that's pretty huge.
Speaker 2:Do you think they have a pickle pizza?
Speaker 1:I don't know if they do or not.
Speaker 2:I feel like they had a hamburger or bacon cheeseburger one but I don't know if they have pickles on it or not.
Speaker 1:I may have to try to experiment.
Speaker 2:We might have to just shoot them a little email, hey.
Speaker 1:Right yeah, what do you got?
Speaker 2:Throw some pickles on one of those Exactly yeah.
Speaker 1:Or just get like a bacon cheeseburger one. We'll just get some of those old crispy klossens you were talking about. Oh, hell, yeah, toss some of those biatches on there. It Great idea, it'd be fantastic, it'd be wonderful. Yeah, I do love some pickles, but yeah, this is a I don't know. It's very interesting. It's very pickly, very pickly.
Speaker 2:It's different, but definitely a novelty beer, that's for sure. Yeah, it's one of those beers you get once just to say you've tried it and you're probably done with it after that.
Speaker 1:Right, yeah, yeah, that's you. Did you know that the name Lego came from the Danish phrase leg got, which means play well?
Speaker 2:I did actually know that.
Speaker 1:Yeah, I read that. That was my random fact today.
Speaker 2:I did read that Was it bar banter time?
Speaker 1:I think so. I think we've reached that part of the episode. All right, well, 28 too, by the way, 28.
Speaker 2:28.
Speaker 1:Yeah, coming up on a year I think you had mentioned that One year coming in August. Yeah, yeah.
Speaker 2:We'll have some guests on here pretty soon if I get this table done Absolutely. I'm not much of a craftsman, apparently with epoxy it's fine. We'll have to fix my mistakes there, but you're a baseball guy, I am a baseball guy. You're a huge baseball guy. Played three games of baseball.
Speaker 1:Yeah, we played three games this last weekend. Should have beat Mora. Got kind of a little bit a little screwed down on a call Should have beat him.
Speaker 2:You would have beat him.
Speaker 1:Well, the pitch was right in the heart of the plate and the ump was like nah it missed.
Speaker 1:Nah, it missed which would have been the second out with nobody on, but instead it was a walk to put one on with one out and then they ended up scoring to tie the game in the ninth. Oh, that's a bummer. Yeah, so that was Mora. So we should have beat them. And then we got hosed on a second call in the 10th. But whatever, it's fine.
Speaker 1:But yesterday we beat Hinkley and it's always fun to beat Hinkley because Hinkley is one of those. We're going to play 55 games a year. We're going to practice every day outside of that and take baseball way more seriously than anybody does, and we're just. We're there to have fun. We're the fun team is really what it is. We want baseball's fun. You got to have fun doing it, and so we just have a good time and fun. You got to have fun doing it, and so we just have a good time. And, um, you know, I think it's probably the third time in 11 years we've been a team that we beat hinkley. Hinkley's usually towards the top of the league, usually pretty good. We beat him 12 to 11 so it was a fun game it was like a slow pitch softball game right there it.
Speaker 1:It was an absolute blast. We had a young kid, a high school kid, started the game. He pitched really well, except for one pitch. He kind of left a one, two hanger and it got parked for a grand slam. And all of a sudden, after two innings, we find ourselves down six one. But yeah, we battled back, we slapped the ball around a little bit, we pitched well, we, you know, hit well after that and uh, they just kind of, I think they they didn't have their a couple of their top guys were in disney, disneyland, I guess. So they had some other key guys, but they were missing a couple of their top people as well and uh, they just, I think they just ran out of pitching really is what it, you know, kind of came down towards the end and you know some stuff that was kind of all over the place and a couple of walks and a couple of pass balls and stuff like that. It was still a fun weekend. But yeah, yes, I am a baseball guy. I do like baseball.
Speaker 2:You are a baseball guy. Did you get in on that fun?
Speaker 1:On one of the pass balls. Well, I should have scored from third. I did not because I think that it hopped back and it came back, but all the guys heckled me that I just thought I was too slow or something like that. I scored on the next pitch when a base hit, so not a big deal, so you kind of stayed at third. Well, I took a couple of hard steps and I'm like no, that's coming back, I'm going to get screwed at home.
Speaker 2:That was probably a smart decision.
Speaker 1:Yeah, I think it was Nobody else did, apparently. But that's fine, that is what it is.
Speaker 2:Well, you scored anyway.
Speaker 1:Yeah, we still scored and we took the lead and won the game. So all's well that ends well, yeah.
Speaker 2:So yesterday or today, bobby Bonilla Day? Oh yes, what a great day to celebrate. Yes, was it $1.2 million? He's been paid on July 1st every year for I don't know how many years now 15 maybe See, I got to look this up and it goes until 2035.
Speaker 1:Bobby, not boobie. Right, you've had too much pickle juice Apparently.
Speaker 2:So, yeah, I couldn't believe. I read that. I kind of forgot about that for a minute. I'm like, wow, that guy sure knew what the heck he was doing when it came to his contract. He's going to be paying $1.2 million until, I believe, 2035. He's going to be like 70 years old still pulling it. Well, probably not 70. I'm just exaggerating so the concept of.
Speaker 1:Do you know the background of this, of why it happened?
Speaker 2:I used to know briefly, but have you heard the name Bernie Madoff? Oh yeah, unfortunately I have.
Speaker 1:That's not a very kosher name for most people. So in 2000, the Mets decided to instead of you know like paying him, he had 5.9 million left on his contract. Instead of just, we're going to cut you here's 5.9 million, We'll see you later. They're like you know what. Instead, we're going to cut you here's 5.9 million, we'll see you later. They're like you know what. Instead, we're going to do annual payments of 1.2 million and we're going to invest this money and they lost all that money.
Speaker 1:Even to burn you made up to a thief perfect, and so, starting in, it's just, it's just amazing to me. So it't so it was in 2000, when they decided they were going to buy out the contract, but instead of this is the other part of it, too is that the the essentially annuity payments, uh, weren't going to start until 2011. So, basically, they're going to take $6 million, they're going to turn it into $14 million, whatever it is, and then it's going to be fine, because then they'll be paying all this money, but they're going to make all this money in interest. It's going to be totally fine. Yeah, so the payments didn't start till 2011. So, 11 years later, that's where their growth was going to come from, that's where the money was going to be able to build. Well, obviously, that didn't happen.
Speaker 1:They were promised double digit returns and and are going to make a significant amount of money after that. Clearly, that didn't happen. But the agreement in 2000 was that, starting July 1, 2011, for the next 25 years, he was going to make annual payments of $1.2 million, which, by my simple math, would take five years or less to be able to pay that off. But instead we're going to make it for 25 years because we're going to make all this money on it, which is a whole different thing. So, yeah, so he's going to be making that for 25 years. So let's hear it. Let's do the math 2011, so that's going to be 2036. So we still got another 12 years of Bobby Bonilla Day.
Speaker 1:Which, on a side note, it actually is ironic because yesterday I was looking at social media. I don't remember Twitter, facebook, whatever the hell it was. Ryan Suter had his contract basically eliminated from the Dallas Stars, and so now he's getting paid $800,000 from the Wild and $1.2 million from the stars to not play hockey. Not doing it.
Speaker 2:I know, isn't that crazy. Yeah, I read that too. I think I actually read that today, actually.
Speaker 1:Yeah, oh on, freaking. Real must be rough. The thing about it, though, is like this is the more that you look at it like it's one of the things that will be crazy, and he's obviously known for it, but it's not the only one that's happened. I mean, obviously that happened, but Bonilla actually signed a second deferred contract plan with the Mets and Orioles that pays him $500,000 a year for 25 years. That started in 2004. So that's actually coming to a close here pretty soon. So he's getting paid that, Wow. Brett Saberhagen signed a contract $250,000 a year for the Mets. That'll start in 2004. That started in 2004. Max Scherzer will receive $105 million total from the Nationals. That will be paid out through 2028. But I think that's part of his actual contract, though I don't think that's a deferment.
Speaker 1:I don't know that one's a little bit different with that one. Manny Ramirez is still collecting money from the Boston Red Sox. He'll get $24.2 million through 2026. So he's still making money on that. Let's see here Ken Griffey Jr $3.6 million from the Reds from every year through 2024. A nine-year $116 million deal that he signed in 2000 when he left Seattle and then got hurt every freaking year after that, which is so sad because he should be really the leader in all of the statistical categories because he's one of the greatest to ever play. But yeah, he had that deferment with that one.
Speaker 2:So this is his last year getting paid, yeah.
Speaker 1:So that's the last one. On that one, let's hear Chris Davis for the Orioles. You remember the big slugging. First baseman might be the new Bobby Bonilla. As he clicks $59 million in deferred payments during a 15 year stretch that continues through 2037. He'll receive 9.16 million in 2024 and 2025 and then 3.5 million from 26 to 32 and then 1.4 million from 33 to 37. So he's just gonna just keep raking in the money. I mean they defer it, you know, because it's still ultimately, that one's ultimately still gonna be 59 million dollars.
Speaker 2:A lot of money yeah.
Speaker 1:And that's one of the things they were talking about with like show here, tony, like he has this massive, massive deal that he signed this last year, let's hear. But oh, tony, I don't remember what the it doesn't say here, like what the OK, what the total was for the thing, but it was something like 10 years, 500 million, 600 million or something insane. But because he didn't want to like screw the team initially, he's not getting much the first few years.
Speaker 1:Yeah during the 10 year length of his deal. He's only making two million dollars a year. Right, but, but it'll come later. From 2034 to 2043, he will receive $68 million per year.
Speaker 2:I wonder how the Dodgers are going to work around that in 10 years Exactly.
Speaker 1:Yeah, no kidding. Instead we'll do 40 million for the next 50 years or something. Yeah, it's, uh, it's just crazy. Yeah, that's. Yeah, it's kind of nuts, but that's, that's kind of where the pushing off contracts or whatever it can work, but it doesn't always work. But uh, yeah, yeah. Yeah, today's Bobby Boonea day, at least for us it is today. You know, like whoever's listening out there, I'll probably hear it a couple of days from now. But July 1st, remember that. Put that in your calendars. Bobby Bonilla Day Till 20,. What did I say? 2032? 2030? 2036.
Speaker 2:2036.
Speaker 1:1.2 million, that's right. Another 12 years, just every year, just going to get the mail and electric bill. Subscription to Sports Illustrated. That doesn't run anymore.
Speaker 2:Oh, there's my check.
Speaker 1:The Mets are sending me money still again.
Speaker 2:I wonder whose idea that contract was. I wonder if he came up with that or his agent.
Speaker 1:It sounds like it was the owner, one of the Coens that owned the team at the time. They thought that they were being so brilliant because it was less that it was the investment thing, because they were going to make tons of money over the top of it.
Speaker 2:With Bernie Madoff yeah.
Speaker 1:And you know, we all know how that worked out. Not well.
Speaker 2:About as good as his investments with what's his? Sam Frickman or Blinkman or whatever the crypto guy that everybody lost money in? Yeah, yeah, that was great. Yeah, oh, my goodness, yeah, unreal, that goes into the NFL. Let's go into that now with their $144 billion lawsuit that they got taken for. Each team has to come up with what? $450 million.
Speaker 1:Which will never happen. It'll never happen, it'll never happen.
Speaker 2:So how does that judgment even happen then?
Speaker 1:There's just no way. It makes sense from the standpoint of having the judgment, but the fact that it'll never actually happen because it'll you know, like we were talking before, like it'll get appealed and it'll be this, it's going to do that.
Speaker 1:I'm going to let the jury decide and then I'll evaluate whether I dismiss it on a judge's ruling afterwards. So it still may end up just getting dismissed. But a jury unanimously felt that that was right. Well, it's an interesting. So if a judge ends up changing his mind on that one, I feel like that'd be a little bit. Uh, how much of that $140 billion you can that?
Speaker 2:was right. Well, it's an interesting. So if a judge ends up changing his mind on that one, I feel like that'd be a little bit how much of that $140 billion you can Sure. Well, it's an interesting thing, though. The people that brought up the lawsuit. I don't disagree with them about the Sunday ticket basically monopolizing the whole thing. So I would have to buy a Sunday ticket to watch every team in the NFL. What if I don't want?
Speaker 1:to yeah.
Speaker 2:What if I just want to watch the Vikings or the Packers?
Speaker 1:Yeah, I live in Minnesota, but I'm a huge Cardinals fan.
Speaker 2:Like I should be able to just, especially with the streaming platforms. Now I should be able to just stream the Vikings if I want, Like this is where the teams of all professional sports need to stream their own stuff.
Speaker 1:I'm going to pay $10 and watch your game Watch or something like that $15, $20, whatever the hell it's going to be. I'm not going to because, whatever, I'm Vikings and I live here and I see it. But yeah, I mean, have that the one-off, the a la carte kind of bit for that.
Speaker 2:Pick what you want to pay for.
Speaker 1:I don't think that that's going to affect your national audience for your afternoon games. People are still going to be watching those. That's not going to change anything. You're already kind of screwing people by going to Amazon and Netflix or different things or whatever for streaming things, which just drives me nuts because I'm not going to go sign up for that. I'm literally not going to and almost on principle Now I won't do it.
Speaker 2:Right, it's like Thursday night games are on NFL network only. I don't have that either. Nah, they're getting a little greedy with their. I'm not usually one for corporate greed, but the NFL is getting about as greedy as they can get with that stuff it is kind of pushing beyond that level just a little bit.
Speaker 1:Come on yeah.
Speaker 2:It would just probably benefit the consumer better. I think it would probably benefit the teams better if you could just pick which teams you wanted to, and your price can vary based on how many teams you pick. Yeah, like I'm not going to watch the Jacksonville Jaguars, why should I have to pay $500 a year for Sunday ticket for 300 games I won't even watch or see? Yeah, you know it makes no sense.
Speaker 1:Yeah, and that's I mean. If you, you know, you kind of do the rough math, you do 20 bucks a game, which I think would be a little bit steep, but you know 20 bucks a game, I think 10 bucks would maybe be all right. You know, like you can watch movies, you can get different stuff. I mean Netflix is about 10, less than 10 bucks a month or something like that.
Speaker 2:It's $24. No.
Speaker 1:I have no idea. I you know whatever it is, but you get like everything there or whatever. That's something that like. If you're going to charge, you know like 10 bucks a game, let's say they even charge 20 bucks a game 17 games that's going to be $340 that you're going to be paying for an entire season. But if you get the entire season, maybe you do it for 300 instead.
Speaker 1:I think that that's still a little bit exorbitant in my mind, a little bit aggressive, or whatever. But 10 bucks, I could see that. You know 170. Maybe you do a deal for 150 if you buy the whole season, or 10 a game, so you're saving 20 bucks on the season or something like that. Maybe that's what you get into. You know what I mean. I think that, yeah, I feel like 150 bucks wouldn't be bad if I was out of town, but a passionate fan, you know what I mean. Right, I feel like that would be okay. But that's where it's. You know, like you said, getting into like 500 to be able to like. I'm only watching the one game right, maybe now, because I have it.
Speaker 1:I'm gonna watch like red zone or something, but I don't care about that. You know what I mean. Like none of the rest matters, you know what I mean. Like fantasy football is definitely a thing, but I can look at stats on my phone because I don't care about what happens in the game, I care about the stats.
Speaker 2:So yeah, I don't know. Yeah, it'll be interesting to see what happens if, how long the appeal process takes, maybe how the judge is going to rule.
Speaker 1:I don't think they'll have to pay. I feel like it'll be. My guess is it's going to be upheld, but they're going to change the dollar amount. Yeah, just because it's kind of a that's a pretty hefty price tag. I don't know where they came up with that. Maybe there's a legit way that they came up with that. You know that's where it came from or something. But that still is like.
Speaker 1:I feel like it's because I think I think that the number is based on like this is what all of the bars and restaurants or whatever have paid over the course of X amount of time for the entire thing, which I get it and I agree, but at the same time, like you're still paying for something you were still going to try. You still bought it for a reason. Yes, you didn't want the whole package and you're getting screwed on the whole package. But again, instead of paying $50 a game, be paid $10 a game. Maybe that's what the charge is, Instead of however many billions of dollars. Maybe you cut that in half or something. You know what I mean A little more manageable for the NFL. All the people still get something out of the deal. Half of it's going to go to lawyers anyway.
Speaker 2:Right, and then taxes after that. So yeah, who really wins in this scenario? Everybody else.
Speaker 1:Not the consumer.
Speaker 2:Everybody else? Yeah, exactly, definitely not the consumer. Yeah.
Speaker 1:Ultimately it'll probably be the NFL, because now they'll work their way into doing kind of that a la carte onesie-twosie thing and then that'll be just a huge boon for them, and I'm sure they'll get some percentage of it some way shape or form.
Speaker 2:Yeah, yeah, it's almost like the rockefellers. You know that big, rich family, you know from time. They owned the entire oil industry in the united states basically for a long time and of course they got sued in court for monopolizing it and they broke it up to several different oil companies throughout the country. While rockefeller decided well, he just bought stock in all the oil companies and he had to sell it off to make individual companies, so he wasn't monopolizing. Then he just bought stock in all the companies and made 10 times as much money off of owning all the stock in all the companies versus keeping it himself. Right, so did he really lose, or that family really? No, they really did.
Speaker 1:Exactly, yeah, I think that they made out okay yeah.
Speaker 2:They did just fine.
Speaker 1:What else you got for today's action. I don't have too much. I think that's about all I got here. I'm just going to continue working on this Pickle Rickle Golden Pickle Beer. I think that's about all we got here for episode 28. Going up on 30. Perfect.
Speaker 2:Well, you can keep working on it. I think I'm done working on this but there you go. Maybe I'll take one more sip for the cheers. All right, sounds good.
Speaker 1:All right. Well, we appreciate you guys tuning in and again, like, share, subscribe, tell everybody about it, comment, give us feedback. You know, if you got a beer, like you said, we're drinking pickle beer based on a recommendation. We've taken many recommendations from different people. Happy to be able to interact with you, just let us know what you want to be able to have. We'll try to be able to get that on there, but until next time, cheers.
