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
The Rise of San Diego's Pizza Port Brewing
Ever wondered what goes on behind the scenes in sports broadcasting or what it takes to transform a struggling pizza joint into a renowned brewery? Tune in to hear our personal stories and professional experiences, from thrilling volleyball matches to unforgettable nights at the Target Center and Xcel Energy Center. You'll get an insider's look at the exhilarating highs and unpredictable challenges of covering various sports, setting the stage for our exciting beer segment.
Join us as we explore the remarkable journey of Pizza Port Brewing, a California-based brewery that started from humble beginnings. Siblings Gina and Vince Marsaglia turned a struggling pizza restaurant into a pioneering force in San Diego's craft beer scene. Discover how their homebrewing experiments evolved into a successful business with multiple brewpubs across California. We reflect on the broader craft beer landscape of the late 80s and early 90s, pondering the factors that fueled the microbrewery explosion during that era.
To wrap things up, we dive into the fascinating world of NFL quarterbacks, focusing on players like Joe Flacco and Deshaun Watson. We analyze their career trajectories, performances, and the financial dynamics within NFL teams that impact player adaptability and team resources. From the strategic implications of high player salaries to the merits of Pizza Port's Mongo Double India Pale Ale, this episode serves up a rich blend of sports insights and craft beer appreciation that you won't want to miss!
all right and welcome in once again. Uh, sports fans, beer fans, all fans, I don't know, I guess I'm just used to saying sports fans for everything for the radio yeah, it's fine which you've started back up.
Speaker 2:Yeah yeah, sports are in full swing, yep.
Speaker 1:It's that time of year where things are definitely happening. I don't do much baseball, so that's. You know. I love doing baseball but I just don't do much. You know timing-wise and what time it is and stuff like that. But yeah, no, we're heavily into now volleyball and football and everything else you know for the fall sports season and the juniors team that I cover. They start, I think, next Friday, so hockey is already on the docket.
Speaker 1:It just never stops. But it's fun, it's a good time. You know it's hard to complain. Having fun no, that's right. My dad used to say it's hard fun, it's a good time, it's hard to complain, having fun. No, that's right. My dad used to say it's hard to beat fun for a good time. That's right, and by my method it totally works out.
Speaker 2:And you get paid while you're having fun. Exactly.
Speaker 1:So it's not even work and sometimes, depending on the game, it's more so a matter of not only getting paid, but I get entrance and VIP. I don't know if VIP is the right way to put it, but I have, like I've done games at the floor of the Target Center, I've done games at the Metrodome back in the day. I haven't been to US Bank for a game just yet, but you get into press areas. I did hockey tournaments at the X, which that one is. It's nice, it was really cool, and I was in a booth right next to Mark Parrish and you a booth right next to Mark Parrish. That's cool. I remember who it was. It was Jim Erickson, I think. I don't think Jim was calling that game, though I think it was somebody else that was calling that game. That I didn't know. But I've gotten to know Jim Erickson a little bit pretty good if you're familiar with him. Voice of SESU hockey and he does the state boys and girls hockey tournaments. Great guy, super nice guy. He's actually from Ram, really.
Speaker 2:Yeah, great, oh nice.
Speaker 1:Started at WCMP, same, you know, worked at KBK, did all the things. But he's a great voice, great dude, super nice guy to talk to. Every time he actually will recognize me before I see him more than I want to see him. So he's a lot of fun to be able to chat with. So a lot of fun. But if you broadcast hockey at the X, you're on like the 11th deck looking straight down.
Speaker 2:It's not exactly the greatest of viewpoints ever, but it's still fun. You're still there having a good time.
Speaker 1:Yeah, you get into kind of VIP area. So yeah, I don't know. I mean it's still cool, it's still fun to be able to do that. So yeah, we're into full swing with everything going on, and it's only going to get busier from here because winter sports gets even crazier Girls and boys basketball, girls and boys hockey, and, every so often, wrestling and just everything this, that and the other thing.
Speaker 2:It's a lot of fun. This is the best time of the year.
Speaker 1:A lot of fun, though it's a good time. But that's enough about me. That's back into the swing of that. But yeah, that's why I'm used to saying welcome in sports fans, but yeah, welcome in beer fans is kind of what we're doing here. So, once again, two guys in beer podcasts, as you can see by the beautiful studio, and again the beautiful table. Just, I really liked this table. I know that it was to be able to create, but I appreciate the work that you have put in towards really all the work that you put in towards all this. I just show up and drink beer. I have the good gag on the side, but you know that's what happens when you have a BS in BS, right?
Speaker 2:That's what you're good at, or something like that.
Speaker 1:So today we're talking about the. We're going back to California, Nice place to be. You know we're not quite winter here. California knows how to party, or they just have beer, but they do have a lot of beer. There's a lot of beer out there.
Speaker 2:We should probably just stick with drinking beer. That's true, yeah.
Speaker 1:Yeah, I think we learned that on. You know, the karaoke, you know, but yeah, it's just having a good time, yeah, so, but that's, you know, that's that's the key here. So, uh, what we got on deck today is, uh, pizza port, is what it is, pizza port brewing and we'll get into the reason for the name here in a little bit. Uh, have a double India pale ale. So this is going to be a little bit more potent, I guess. To a certain extent it does list it as an eight percenter.
Speaker 1:But, yeah, the double India pale ale called Mongo, which initially I was like mango because I would get teased I don't know what it was years ago that you know, like it was like a cruise or something like that or whatever. And they decided that I just loved mangoes, which I like mangoes, but I don't know that I've really had mangoes before that too much and so it just became kind of a thing that they would, you know, heckle me or, you know, tease me. Everything is mango now. But you know, when you say it enough times, I'm mango. Well, this one is actually Mongo, so you know, that's what it says on the thing. So I thought it was kind of fun and it fit for me.
Speaker 2:But it's a double IPA, so it fit for me even better. Mongo sounds big and robust, don't you think that's like a name of like a big, robust beer? It's a double IPA.
Speaker 1:There we go. Wasn't that the name of the guy on? Was it Blazing Saddles? Yeah, I've never actually watched that movie Don't shoot me.
Speaker 1:I'll have to. I only watched it a handful of years ago for the first time. So if they're going to shoot you, they're going to shoot me too. I think that it might have been something like that. I don't know, I would Google it. But it's okay, we'll let that one slide. For now we will just go ahead and live without the knowledge. I know it's bizarre in this world that we live now, but for now we will just live with all the knowledge. If you know the answer, go ahead and put it in the comments below. Go ahead, and you know, tell us what you think about that. So, but nonetheless, uh yeah, pizza, port brewing. This is out of oceanside, I believe, car believe, carlsbad, carlsbad, kind of by Oceanside.
Speaker 2:I love the name of that city.
Speaker 1:Carlsbad, California.
Speaker 2:Carlsbad.
Speaker 1:Isn't there a canyon there too?
Speaker 2:I think there's like a Carlsbad Canyon or something. Sounds like there would be Something about it. Sounds sinister, carlsbad, I like it.
Speaker 1:Well, let's see here Good beer brings good cheer.
Speaker 2:Yep, it sure does.
Speaker 1:So you know, without further ado, let's get some good cheer going, let's get it cracking. It's like the best part. It's a good crisp sound. I'm cheered already.
Speaker 2:I can smell the hops already. It is super hoppy smell right off the bat.
Speaker 1:Definitely a double, definitely hop forward. But I do get some multiness. It kind of gets in there as well, trying to see if there's anything else. It just has kind of the I don't know seascape, if you will, of a boat and some surfers and some people kind of watching some surfing. It's pretty crisp.
Speaker 2:It's a light crisp double IPA. Yeah, it's not thick and heavy To go along with the hoppiness that we talked about already the malt that's in there, you can taste that but it's definitely light and crisp as well.
Speaker 1:It's very good. So Pizza Port, to kind of get into the background the history of this, it's currently. We'll kind of Tarantino it, we'll talk a little bit about current and then we'll flip and rewind it back.
Speaker 2:Go backwards.
Speaker 1:Back to the future. So it's a brew pub currently that has five locations in Southern California Solano Beach, two in Carlsbad, one's downtown, and one is at Bresci Ranch, ocean Beach and San Clemente. So those are the locations that they have there. So those are the locations that they have there. They actually had one in San Marcos as well, but it actually did well enough that it spun out of Pizza Port and became its own independent operation. Oh wow. So it did well enough in the area that it's like all right. Well, mom, dad, I'm leaving the nest, I'm in charge now. See ya, there you go. But yeah, it's Nuna, the Port Brewery Company. Lost Abbey is what it's called. So they've received many different awards Now we're back to the Pizza Port including Small Brew Pub of the Year for 2003 and 2004 by the Great American Beer Festival and then six different awards for its beers at the World Beer Cup. So had some success over the course of many different years. That sounds like it.
Speaker 1:Let's get over to the about here. It's devoted to total customer satisfaction by providing the highest quality and best service humanly possible, while having too much fun. I always love reading these, but they're kind of their own unique version of the same words in a way. I guess we take ultimate pride in our standards by offering completely unique dining and drinking experience. Our goal is only met if we make you happy and you have a great time every time. Good food and good beer bring good cheer. Beer bring good cheer. So the people behind it all are Gina and Vince Marsaglia, m-a-r-s-a-g-l-i-a. I think Vince works. Love it, yeah, yep.
Speaker 2:Gina and Vince, fair enough.
Speaker 1:Okay, so these they're siblings is who it is. Gina and Vince are siblings In their 20s. In 1987, if you get in the Wayback Machine they bought a struggling pizza venue, so that's part of where the pizza port comes in. Cool, so they bought this struggling pizza place in the sleepy coastal town of Solano Beach, just north of San Diego, and early on Vince just took advantage of the free space to just dabble with some homebrewing, so it wasn't even built as a brewery initially. Of course, this is also in 87. Not a lot of breweries out there, not a lot of a thing you talked a little bit more about. You get into the 90s and into the 2000s, late 90s, into the 2000s that's when things kind of start picking up a little bit more. So yeah, 87 is not exactly a high time for brewing.
Speaker 2:The beginning, for sure.
Speaker 1:Yeah, but it's definitely people are. I'm going to start dabbling in my own thing. I'm going to start I'll do a little homebrew, like an episode that we had they get started on the stove. Little homebrew like, uh, an episode that we had they get started on the stove. You know, like that's what they're doing. I've done a little bit of that, not very well, but that's fine.
Speaker 2:That's why I defer to people like, you know, brandon or vince and gina you know, what we haven't talked about for a little bit and maybe we did way back in the day, but we might have to dig into that a little bit on an upcoming episode is these micro breweries and breweries that started in the late 80s, early 90s. How did that even come about? Is it just the relaxation of laws and regulations that started microbreweries out, so people are more able to start brewing different types of beer and those type of things?
Speaker 1:That's true, we do the history of a brewery but we don't really do, I guess we haven't delved. I mean a little bit we've delved into the history of brew making but we haven't done, I guess, more of the current brew making. I guess what we've talked about is the what was the doctrine that killed a bunch of beers when we were doing? I believe it was spotting. That was you were only allowed to have, like you know, hops and beer, water, yeah, whatever.
Speaker 2:Yeah, hops and beer, those three ingredients, hops and beer. Beer is already. That's what you're getting.
Speaker 1:But yeah, it was very.
Speaker 2:It was trying to like unify Hops, malt and water, I think.
Speaker 1:You know something like that.
Speaker 2:The purity law? I believe yeah.
Speaker 1:So I mean we've talked about some of the larger historical things like that. That'll be a future episode stay tuned, follow our social media platforms.
Speaker 2:It's getting to me already. I'm I'm on the edge of my seat and we'll do some research on that and see why. The craft beer industry boomed in the united states in the late 80s, early 90s and definitely in the 2000s they popped up everywhere. So there has to have been a relaxed and regulation of something of some, because you wouldn't just suspect, all these craft breweries just also just spring up out of nowhere.
Speaker 1:Well, and so many times.
Speaker 2:People have been drinking beer forever, so it's not like it's a.
Speaker 1:And so many times people talk about you know like OK, 1987, they start, vince starts dabbling with homebrewing a little bit in the back part of the business that had some spare space. Well, that's great. I started dabbling in it because craft beer existed Like I had already had Killian's and I had tried some other stuff, and I'm like this is different craft beer that people make and this is more like cooking or baking or things like that and that's kind of what like I'm like all right, let's give that a shot. I might be able to try this. That is shot, might be able to try this 1987.
Speaker 2:Then you can go to the store and buy a kit, exactly I packaged everything in a kit for you. Oh, here you go. You want to brew an IPA? Here's their kit. You want to brew a lager? Here's the kit for that.
Speaker 1:Oh, and there was an episode that we had probably a month or two ago, that the gentleman that had a brewery ultimately didn't start as a brewery. He, the gentleman that had a brewery, ultimately didn't start as a brewery, he started as a brewery supply company. So he started as a retail business. But I can't imagine there was that much demand. I think he even questioned it during that episode that like how much demand is there for the equipment? Like I can't imagine, because at the time in 1987, how many beers are out there? I can't imagine that there's a real wide selection, maybe additional ones, just because there wasn't as wide of a distribution. But at the same time you've got old Milwaukee that's going to have the upper Midwest, I mean things like that.
Speaker 2:PBR, so I grew up around a lot of the bars.
Speaker 1:PBR, I mean ASAP.
Speaker 2:Yeah, you know, you didn't see a variety of beer and you didn't see light beer, you didn't see craft beer. It was budweiser miller genuine draft cores, miller. Maybe a high life in there, you know, yeah, yep, that was literally it. And then you'd have your off brands like old milwaukee, which is miller. Genuine draft without the name, which we learned when we toured the Miller Brewery some years ago. But there wasn't Schlitz Schmidt.
Speaker 2:It was just like 20 main beers and that's all you would see. There wasn't craft beers, there wasn't Miller Lite. I mean, miller Lite existed, but it wasn't like it is today, or any light beer is today.
Speaker 1:Yeah, it's a much different deal. But yeah, I mean, I guess what, like I said there, there there's so much craft that's out there and that's what kind of drew me to creating my own or making the kit and trying to see if I could do it. But what? What about PBR? Makes you think I could make this in my basement? And I'm not. Don't send me the hate mail, like. I'm not trying to like dog on PBR necessarily, but just, there wasn't a wide variety.
Speaker 1:So it's is the idea like, well, I can make a different kind or I can make something else, like they're all similar, not the same, but they were all like within one narrow scope, right, you know? So it's always interesting to me. It's like, oh, 1987, he started making in the back room. I'm like, why? Like, what made you want to do that? I mean, I'm glad that he did, because clearly now I'm drinking his beer, but at the same time, it's why? Right, because, like you said, with a lot of lagers that's a whole different process of brewing that involves a lot more temperature control and refrigeration and things like that. There's a lot more narrow range to be able to do that. So are they just creating other stuff then. Or is that Right? I don't know, I have questions. So, yes, we, we're gonna have to delve, we're gonna have to. We're gonna put the uh, the two guys in beer research team on it. We're gonna be digging into that, yes, so so anyway, back to, uh, the pizza port. Sorry, too much bullshit.
Speaker 2:I had to hydrate here pizza port, mongo and we talked about pbr just a minute ago. Before we get too much back into pizza port and mango here, I actually just watched a documentary on fox nation. They do this whole series on how companies start and one of them was perhaps just pbr super interesting. I don't remember a lick about it at this current minute, but if you and they also did one on anheuser-Busch and all that started and kept going too, so if he has subscribed to Fox Nation amongst the 30,000 streaming things you can subscribe to and watch a lot of cool documentaries on there and how businesses started and how they went, and two of them are happen to be on breweries Anheuser-Busch and Pabst. So anyways, that's remarkable.
Speaker 1:It is remarkable to me sometimes, like when you see, just like massive things like Anheuser-Busch you know what I mean that like so where did you start? I mean because some people started like, okay, well, you know, I invested $2.5 million and I did, you know, whatever, they're already starting big, right, you know. But like you get you know something like this and granted it's, you know, not the same size as anheuser-busch. I'm not trying to say that, but you know, like you literally started just dabbling in the back room yeah with beer and anheuser-busch had a lot of troubling times.
Speaker 2:I remember a little bit about that documentary, so watch it if you subscribe to fox station definitely check it out.
Speaker 1:So early on on again, as I mentioned, he took the, took advantage of the space in the back back room. There the hobby kind of took off a little bit at the urging of friends and fans, which again that's another thing that like, at what point anytime that you've ever done anything do you say, ok, my friends are going to like this because they're my friends. I don't know if Brandon's ever run into this. I don't know if you've had much of Brandon's beer but it's never tried.
Speaker 1:Brandon's beer. It is fantastic. He does a great job. He makes good stuff. I haven't had much of the mead that he makes, but any of the other stuff that he's had like. There was a cookies and cream beer that he made. I don't remember if it was a porter or what it was, but it was just. It was the best beer that I've ever had in my entire life.
Speaker 1:Hands down and I don't say that very lightly Like it was. It's cause there's so many that are like. I've had so many different varieties that like well, what's your favorite? I'm like I don't know there's. I like this style and there are so many that are good like that. That one was like just beyond and it's.
Speaker 1:When do you get past that? Well, my friends like it because they're my friends and if you try something that is your friends, whether you like it or not, I mean you probably like it better. Even you know what I mean Like legitimately. Maybe in your, in your mind, you're like, you're already conditioning yourself to I'm gonna like this. If you go to a random brewery, you're like I don't know, we'll see, and you taste and you're like yeah, it tastes like crap. You know what I mean, but like your friends, you, at least mentally, are already planning to like it.
Speaker 1:But from this point you're like urging from family and friends. At what point you're like all right, I'll believe you, you know what I mean. It're like all right, I'll believe you, you know what I mean. It's like okay, well, who's going to like it outside of your little group, right? But I don't know. Apparently he decided to do it. So Vince and Gina decided to go in the brew pub business and so Pizza Port started offering beers to patrons in 1992 and quickly gained a reputation in the San Diego's craft brewing brewing scene, so made a name for themselves right away. Just, uh, getting it out there. But that's again, again in 1992. You're still at the front edge, kind of that, that leading edge of that craft beer, where it's starting to get out there a little bit more yeah, there's not a ton of competition at that point, you know.
Speaker 2:But in the same time, in 1992, like you said you're on the front, the leading edge. You're still bringing something that really isn't out there. So are people going to accept it? Are they going to like it? Are they not going to like it? Is it like what the crap is this?
Speaker 1:Yeah, and that's the other part. It can't be crap, because there isn't 1400 other places that people are going to, there's just that. So if you suck, I'm not coming back and I'm going to tell my friends this is the one place that has that type of beer. Don't go there, do not go there. Right, and so it's. I don't know if it's harder or better if there's no competition, like I feel like it's almost more challenging, because you like that quality has to be there, because you have nobody else to like. Well, maybe they forgot or there's just enough people.
Speaker 2:Sure, I don't know, and in the craft brewing industry too, which we've learned over the past year of doing the show is how many of them help each other in collaboration and they all support each other and collaboration and they're, they all support each other. So if you're out in the leading front before that industry is even in place to help, you're kind of on an Island by yourself doing something completely new.
Speaker 2:So you're kind of live or dying by yourself, you know so. So yeah, I think it would be harder back then, right off the cuff and the forefront anyways.
Speaker 1:So it's always remarkable to me when we we get different businesses. You know we've done around 30 of these episodes now. You know, slap my hand, I should have looked up and known exactly which episode we're on. But you know what? It's based on drinking beer. So the quality of data sometimes isn't there. It's fine. But that's one of the things that's remarkable to me, that you know like businesses that will start then but still are around, they continue through that, that are able to fight through all those things. You know so, but it's, you know, it's, it's a lot of fun to be able to kind of go through all those. But anyway, so back to Pizza Port here, focus, andy.
Speaker 1:So, following their success at Solano Beach, they have been steadily expanding. A location number two opened in 1997 in Carlsbad and that's where we have our current beer. So I think that became kind of their primary location. 2003 is when they opened spot number three in San Clemente. So readily expanding over the course of the years, so readily expanding over the course of the years. 2008, a premium bottle shop was added adjacent to the carlsbad location which offers hundreds of options from other breweries in the craft beer community. So that's you talked about the cooperation like yes, I now I have my brew pub, but I'm also going to sell all sorts of other beers from other places and support my fellow breweries Right. So kind of a fun thing to be able to see that. And then number four opened in Ocean Beach in 2010. And then in 2013,. The most recent one opened in Bressy Ranch, community of Carlsbad so still Carlsbad, but another section of Carlsbad. And that one introduced a canning line which allowed Pizza Port to send their beers from home to store shelves all across San Diego County.
Speaker 2:The great county of San Diego and top 10 liquors in blame. So clearly they've expanded with some distribution quite a bit since San Diego County. So far, pizza Port locations have collectively so far this is what happens when you have a beer podcast.
Speaker 1:You know things just double. Yeah, the double IPA. It's weighing heavy on my skin Andy a little bit.
Speaker 1:The pizza port locations have collectively won over 91 medals and awards from the Great American Beer Festival. So a lot of success with that. They continue to encourage their brewers. Success with that. They continue to encourage their brewers. So that's the interesting thing is they have their brewers, but I'm sure that they have multiple that are doing different things within their system. It's not just one head brewer Like all right team.
Speaker 1:This is what we're making. You know they have like they encourage a lot of different people to all right, you guys go make this and whatever you let me know, bring me back something fun, buy me something cute, you know, whatever it may be. So a lot of things like that. They encourage them to create unique and award-winning flavors and their entire crew works very hard to provide the best guest experience possible, also while having a great time. So it sounds like it'd be a fun place to be able to go. So next time we're in Carlsbad we're going to have to go check it out. That'll be part of the world tour that we're going Tour of beer and I was going to say North American tour, or just even US tour. But really we're going to Oktoberfest and actually we've already been to Oktoberfest at this point in time and has your Leerhosen recovered at this point in time?
Speaker 2:No, it has not.
Speaker 1:Mine neither.
Speaker 2:I might have to wear it for a future episode, though we might have to dress up and wear it for an episode. Well, we'll definitely have some. We'll make it a little fun.
Speaker 1:Well, you'll have to refer to the clips of us wearing the Leerhosen that were live on location in Munich, so you'll have to check that out. I'm sure that that'll be adjacent to this video somewhere this way, or if I go like this, maybe it's right there as a clickable.
Speaker 2:It could be popping up, it could be there. You never know where it might be.
Speaker 1:I'm just pointing at the air at this point in time. So they have the five locations, multiple awards, all sorts of different things. They don't entirely know what's next for them, but they want to create great beer, make great pizzas and make new friends, and all of that sounds like fantastic information for me, it sure does?
Speaker 2:I like great beer, I like great food, and who doesn't like to make more friends? Oh, and pizza.
Speaker 1:I like pizza. Oh my God, I just you know you get a good pizza like it's hard to beat.
Speaker 2:I just ate pizza at this place in Scandia. Don't remember what it's called but the pizza is fucking awesome.
Speaker 1:Did they make their own? Or is it like oh man, yes.
Speaker 2:They make their own homemade pizza at this place. Our youngest daughter had senior photos. We took the photos in St Croix.
Speaker 1:You took the pictures at the pizza place in Scandia. No, okay.
Speaker 2:We took them at the Marine in St Croix in the park there on the river Good choice, river Valley Good choice.
Speaker 2:And our awesome photographers win some photography. If anybody wants photos taken, they fly anywhere in the country and do your photos. They're some of the best photo takers ever Said hey, there, taken. They fly anywhere in the country, do your photos. There's some of the best photo takers ever said, hey, there's this great place just over here in scandia for pizza. Do you guys want to go out for dinner after photos? We're like hell, yeah, we do. We like pizza, so that's where we had pizza, this pizza place in scandia, so I don't know what it's called. So if you're ever in scandia, minnesota, stop by the pizza one and only pizza place that's probably in scandia is it that like kind of that nice thin crust too?
Speaker 2:it wasn't too thin, but it wasn't thick crust either. Okay, and the toppings were great and the cheese was fully melted and there was extra cheese and I don't know, and the sauce was good.
Speaker 1:Yeah, oh, my god, the sauce is. I feel like the sauce is really what makes it. Sometimes, I mean, you can mess it up with other stuff, but I feel like the sauce is really what adds to it.
Speaker 2:It really does. It's the sauce and the crust, because everybody can put cheese and pepperoni on a pizza, but different crusts do taste different in how they're prepared, and sauces definitely change the taste of the pizza.
Speaker 1:Absolutely. I'm not going to allude to who it is, because I do like them. I like the people that own it. I like the business. I I'm not going to allude to who it is, because I do like them. I like the people that own it. I like the business, I like everything about it. But there is a pizza place that I did have some recently. That it was. All the toppings were fresh, the cheese was good, melted, like the sauce, everything was good. But it was very clear that they were buying like store-bought crust and I'm like this is just it's so disappointing because like it's so good other than that, and I'm like it's fine, it's just okay. I don't want to go back here again, but I mean, they're nice people and it's a good spot and it's local, it's kind of close, you know, but it's just oh, it just makes it so tough must have been the the store branded crust great value or something it was.
Speaker 1:Yeah, it was something like that. Like I, I don't think it was like a frozen thing, but I think it was like a fresh. You know like okay, we'll peel the plastic off of this and here's the ready-made dough, or something like that. So I don't know. I mean, there's there's something to be said about. You know, I watch even the pizza pub here in town or whatever. You know they. They have the big giant mixer in the back where they're mixing up the dough, you know, every night and stuff like that.
Speaker 2:So I like the pizza pub here in town. They have had the Buffalo chicken pizza, that's really good had that.
Speaker 1:that sounds delicious, though that does sound quite amazing delicious I could go for some right now actually get well, you know they're probably still open. Get like a little squeeze bottle of ranch over the top of that, the drizzle, if you will that'll add to the sounds, sounds, sounds really good. Well, you were talking about, you know, getting into the shirt.
Speaker 1:That you know. Trying to compare shirt sizes a little bit, you know it. It's fine, I'm fine, everything's fine. I got a belt for that, don't worry about it. So let's hear what else here. Let's go back to some of the pizza port here, so not only a bunch of the wards that they've had. So their first. We talked a little bit about kind of like their development, of kind of where they started and where they went from. You know they started in the back room. They kind of developed beyond there. They installed a seven barrel brewery and served their first handcrafted beer on premise in 1992. And I think we talked about that. It was about the early 90s when they started that. But that was a seven barrel brew house that they had at that point in time. They became part of the second wave of craft breweries through San Diego County to rise to prominence in the industry. Even before that, the restaurant guest taps featuring local home brewed beer were hugely influential in the development of the San Diego brewing culture.
Speaker 1:So it sounds like interesting when you talk about, you know, like the laws being relaxed, it sounds an awful lot like it was like, okay, I come in, and it's not like a distributorship. You know, like Minnesota laws Again, we get into Minnesota laws, which is just, you know, like I just throw my headset around my just it's just ridiculous. Just oh, it's just ridiculous. On your neck, just oh, it's so ridiculous, you can't sell. I mean, maybe it's changed, I guess, since I I did own a bar for a while and you couldn't get a beer from the brewery, it had to go through a distributor because somebody else had to make the money on it.
Speaker 2:Sure, I'm sure there's'm sure there's got to be some tax implication or something on that. Oh, I'm sure.
Speaker 1:And which, to a certain extent, I get the idea. If I'm a brewer, I want to get it to a distributor because they can get it wide and then I don't have to worry about trying to truck it all over, because I think there was one that we did I think it was Hop Butcher for the world, where they were talking about that. They were literally. They had just friends that were volunteers that, like, all right, I'm going to take six cases in my minivan and I'm going to drive all around town and just hope that somebody will buy some of this stuff, that they can resell it and so, like there is a place for distributors. But I don't like the fact that, like 320 in pine city over here, which we are going to have their owner, maybe new owner, maybe old owner. You know we're working some details. Stay tuned. Follow our socials like, share and subscribe, tell your friends. We can't just go there and be like I want to have your stuff on tap. You know you have to go through like a distributor locally and I think that they've maybe changed some of that a little bit more recently, but at the same time for a long time that's all the only way you could do it, you know, and so it's just kind of a pain. And so, like I like the idea that it's so foreign to me that you know like not just I have a brewery and I want to sell you my stuff, it's more of a, so of a.
Speaker 1:So I cooked this stuff last month on my stove. Would you like to try it? And if it's good, I mean, don't get me wrong. I mean I use the funny words and stuff, but at the same time, like that's kind of how it started and that's kind of how it went, and it sounds like in the San Diego area, guest taps featuring locally home brewed beer, home brewed beer. So you're literally just like all right now I have made this and I tried kegging one time. Didn't go well. Bottling worked for me, but I couldn't get the kegging to work right. It wouldn't carbonate, sure. So that was kind of a pain for me. But you know, you do like a five or 10 gallon thing, or you know something larger. If you have a little brew house, you know, in your own home or something like that. Maybe you could do something like that and you can roll out like a barrel, not a barrel barrel, but like a? Okay, not the 30 gallon barrel. Come on, settle down.
Speaker 2:That's what I was hoping. I was hoping for a 30 gallon barrel coming my way.
Speaker 1:Let me tell you, that's going to be the next iteration of the two guys in beer. It's going to be actually coming right through there. It's going to be actually coming right through there. It's going to be just a little spigot right here. Just you know we can sip in between here.
Speaker 2:And the ideas are plenty right now.
Speaker 1:Oh my god, you know like the best ideas come later in the episodes for sure. So yeah, so I like the idea. I mean just it's so bizarre to me to think that, like they have homebrew just on tap at breweries. I mean it's fantastic, I'd love that I do too.
Speaker 2:It's too bad. They don't do that now. Yeah, exactly I wonder if it's even allowed. I wonder.
Speaker 1:Oh, probably not, because you've got to have a food license and all that stuff.
Speaker 2:Yeah, I suppose it'd be like bake sales and stuff. They're not allowed to sell their stuff at establishments. You can do it at farmer's markets, but you couldn't go to like Walmart and sell your baked goods, right, they just don't allow it. But we need to be advocates and try to change that if it is a law, because if you could have a locally home brewer on like one tap at a local brewery just to try some home brew or change, you know they change it out once a month to a different home brewer yeah, brew or change.
Speaker 1:You know they change it out once a month to a different home brewer. Yeah, that's what I was just going to say. How nice would that be If you have a place locally, that's got they got 10 taps. You know what I mean. And there's a place in Mora here that I don't know if you've been there or not. I'm not even going to name it because I'm. You know if I'm. We have 20 beers on taps. No, they don't. They have 10 beers on tap twice. That is, I mean, technically 20 taps, but you don't have 20 different beers, you have 10 beers on tap.
Speaker 2:That's a word of salad for you.
Speaker 1:You can F off in my book. But wouldn't that be great if you have something where you have somebody that has 10 taps, 12 taps, whatever their system is, but they're willing to have one or two taps at the end. That is the rotating home brewer of the area. I don't know that it would work in a smaller. You'd have to get either enough people in a small area that do it or expand to, like if you were to be in a more metro area or kind of suburban area, that were to have enough people. Like give them an opportunity. In a way. It almost gets to be kind of like a all right, we're going to have live music two nights a week. Friday nights is going to be our like this is going to be our queen cover band. They're going to do all the stuff. It's going to be fantastic. It's going to be amazing. But then on Tuesday nights, the lead singer me Exactly. Tuesday nights we have two guys in beer the musical.
Speaker 2:Oh, oh oh, it's all coming together.
Speaker 1:Now we're talking, but we have to develop our craft at that point in time, our craft singing, not the craft beer, but you know what I'm saying. You have the band that's developing. But you know what I'm saying, you, you have like the band that's developing, you know what I mean. Like on a night that's a little slower but you could have like a tap. Or you have like the local home brewer. They're like, oh, I made some stuff and it's, you know. I mean I don't know how you get beyond the only the food licensing, you know with the standards or whatever, but like, if you could have just the this one is made by brandon up the road that made this east coast ipa that features these hops, cascade and chinook and whatever, and a little bit of sweetness or something. Right, that would be cool as hell.
Speaker 2:That would be amazing who do we talk to about this stuff? We need to get more involved. I let's let's.
Speaker 1:I don't know. I have ideas in my mind, but I feel like I should just let it go right now.
Speaker 2:Like the musical portion. Trust me, you don't want Andy and I singing you a musical.
Speaker 1:That was probably a better idea than other ideas that I've had, but it's fine. It sounds good though.
Speaker 2:I do like to sing, I just can't.
Speaker 1:The thing is with the Two Guys in Beer musical, though for all of those that are clamoring for tickets already, tickets will show up in the link below. That will be there. What you don't know is it's a minimum you have to have a driver to be able to get you there or stay locally, because it's a minimum .15 before we actually take the stage Before we let you in. Before we start the show yeah.
Speaker 2:So yeah, these would be questions for Brandon Maybe he knows a little bit or any other brewery. We have on with their brewers or owners what it takes.
Speaker 1:To have a musical, yes, okay, hey, you got me with one earlier, so I had to Some singing.
Speaker 1:So yeah, so Mongo double India PLL from Pizza Port, pizza Port Really good stuff. So Pizza Port as a whole 2006 was named one of the top 50 places to have a beer in America, which I think that that probably has to do with not only the quality of the beer but also the quality of the pizza, because it's got to be a whole experience altogether. This was by BeerAdvocatecom, which sounds like a good place for me. They've won over 100 Great American Beer Festival medals. So I think they had said before on their website 91, but their Wikipedia has over 100.
Speaker 2:Well, you know, Wikipedia is your trusted source for information.
Speaker 1:You know, cite my sources.
Speaker 2:You can't edit it or anything Exactly. Once it's on there, it's in stone.
Speaker 1:Several prizes at the World Beer Cup, including five gold medals. In 2010, the family of breweries won six awards for its beers at the world beer cup, and in 2012, five more. So they have what's that? Five, 11, and 16 different medals that they've won at the over the last handful of years. That's pretty cool. Oh, nine, 10 and 11. Carlsbad was named the large brew pub of the year by the great American beer festival as well. So lots of really cool things that they got going on with that. So, yeah, that's our story of Pizza Port. That's pretty cool. Carlsbad, California. So if you're in the California area, look them up, Check it out, Let them know that you heard it here on Two Guys and Beer podcast and otherwise, just like share, subscribe, tell all your friends and tell anybody you can. Apparently, you were saying that somebody recognized me from the podcast.
Speaker 2:Yes, yep, somebody recognized him from the podcast. I should have.
Speaker 1:I would have crisp high five, you know, even better if you would have had a beer for me. That's a great way to greet one of us. If you come up, if you see one of us and you bring us a beer, you're our new artist. You could be on the show.
Speaker 2:Unfortunately, he didn't ask him for an autograph. I did ask him like well, did you go up to him and ask him for an autograph? He's like well, no, I'm like well why not?
Speaker 1:It's so weird to have my 8x10s with At least. Yeah, I just you know I carry them everywhere. Amanda's like why do you carry them all the time In your Sharpie? Yeah, exactly, you got to be prepared. You never really know when somebody's going to come up to you randomly and ask for that.
Speaker 2:Especially on a show like this.
Speaker 1:Exactly Well, 100%. Yeah, we're worldwide Prestige worldwide, yeah, so that's, yeah, that's the Pizza Port story, but yeah, it's a cool place. But yeah, what else you got? Do we want to talk a little football? I?
Speaker 2:think we should talk a little football. I mean football just started a couple weeks ago. You know, we should probably get into that a little bit. Nothing too specific, but I just kind of want to bring up one name and when I say this name, oh, here we go. I want to get your reaction of this name. And before I say the name, I'm going to say this person was probably an elite level.
Speaker 1:Elite.
Speaker 2:At their position for three, four years.
Speaker 1:Now, when we're talking elite, are we talking PJ Fleck elite or are we talking actual elite?
Speaker 2:You don't like to talk about PJ Fleck elite.
Speaker 1:We're talking elite Legit elite. Okay, elite NFL elite. We're talking elite Legit elite. Okay, elite elite, nfl elite. There we go.
Speaker 2:You would want him on your starting fantasy football team. Whether you're a super flex league or not, he would be your starting.
Speaker 1:That would be somebody you'd have there.
Speaker 2:Okay, and he would be the difference maker.
Speaker 1:Gotcha, are you ready for this? I'm ready. Are you just looking for instant reaction, or what do we?
Speaker 2:Let's go a little bit. Instant reaction Okay, and I kind of want to talk about before. I'm probably going to give it away right now. But elite level fall from grace. Elite level fall from grace.
Speaker 1:Deshaun Watson, that was just going to say he just had just happened to like I just heard some news recently. Yeah, it's so weird. There's a pattern. Where did this come from?
Speaker 2:Telekinesis. So here you got an elite level NFL quarterback playing football at an elite level down in Houston. Nobody even knows what's going on. He's playing so well Likes a little rub and tug at the massages the massage parlors gets in trouble I'm gonna say I'm gonna qualify the you said nobody really knows what's going on.
Speaker 1:I'm gonna say nobody cares what's going on. Sure, yet sure, because I'd be willing to bet that there are people that know.
Speaker 2:Because carry on so so played in such an elite level At Houston.
Speaker 1:Why, I don't know, maybe he's assistant quarterback, he led the league in Passing one year, I believe I think so.
Speaker 2:Yeah, definitely a difference maker In the NFL On your fantasy team Could move the ball. With his feet. He moves other things too with his feet, you know, or other things, you know. A little rub and tug likes the masseuses, doesn't like the masseuses, gets mad if they're not very good at finishing.
Speaker 1:Yeah, I don't know Gets suspended. He should get tips from Robert Kraft.
Speaker 2:Robert Kraft might help him out. It's true, it's more Miami East. Goes to Cleveland, gets paid what? $230 million? Over what five?
Speaker 1:six years. I don't know his contract Something insane even though he was suspended for a year and he's in garbage.
Speaker 2:What happened? You're at this level now. You're at this level.
Speaker 1:How does that happen? He can still run the ball a little bit, but I was watching a game recently that he kept scrambling and just kept getting smoked by guys and he and like they showed like a closeup and he had this, just like, oh, I got to do everything myself. Kind of look on his face and I'm like, well, if you had the ability to pass, if you had the ability to go through progressions, if you had the ability to do something, or if you had people that trusted you, all of these things would be a lot easier for you. Just, I'm telling you like this isn't, this isn't rocket surgery.
Speaker 2:No, but what happened? How can you play at such a level and go to such a level and in the interim, when you're hurt, what 38 year old Joe Flacco, all of a sudden turns the Browns into playoff contenders?
Speaker 1:Which I was never that big of a Joe Flacco, all of a sudden turns the Browns into playoff contenders, which I was never that big of a Joe Flacco fan. But like that year, let me tell you, I could not root for that guy anymore. Like.
Speaker 2:Watson can't even play like Joe Flacco. Like Joe Flacco comes off the bench the last, what four or five weeks last year puts Cleveland in the playoffs?
Speaker 1:I mean, he laid an egg in the playoffs but Cleveland looked like a playoff contending, sub-super Bowl contender type team. How good is Joe Flacco to win comeback player of the year over DeMar Hamlin, who literally died on the field?
Speaker 2:Okay, well, demar Hamlin didn't even play football, so there's that. Well, demar Hamlin didn't even play football, so there's that. You can die on the field all you want, but if you don't even play all year, it's pretty tough to win comeback. Player of the year Right right, but it's just.
Speaker 1:It was kind of funny Anyway. So we're talking about Deshaun Watson, so I just thought it was kind of funny.
Speaker 2:So, anyways, the stage is yours, well, no, I. Just Deshaun Watson, the stage is yours, well, no, I just how does that happen?
Speaker 1:How do?
Speaker 2:you go from elite level to, you're probably ranked 29th in the NFL.
Speaker 1:And it's happened a handful of times, ironically with like. One that comes to mind, and for very, very, very different reasons, was another Texans quarterback, matt Schaub, who was not really that great and not really somebody that you're looking towards to be an elite level quarterback. But then with Andre Johnson and some of the receivers they had, they had a run of four years three, four years where he was like you want to talk about fantasy, buku bucks, that guy was just money and then all of a sudden, sudden, one year it was like gone terrible and he just could not find the broadside and he was out of the nfl within like a year after that.
Speaker 1:I'm not saying this would happen and maybe it's the texans curse or something like that. Maybe cj strouds would watch himself, but it's, I don't know. It's. You see it more with running backs, really, because of just they just lose that little bit of speed, that little bit of quickness. But you don't see it as much with quarterbacks, unless they're not that great of I don't want to say not that great of a quarterback to begin with, but they don't go through their progressions. They don't go. You know what I mean. They're not reading defense.
Speaker 1:You see guys that like had success long-term. I know that I'm talking about Hall of Fame type players or whatever, but like a Tom Brady or a Peyton Manning or I would argue already even like a Patrick Mahomes, when he comes to the line they already know what the defense is doing and what they're trying to do. Sure, you hear the stories and whether they're true or not, that Peyton Manning would get to the line and especially in preseason he's like you're supposed to be two feet that way, to like a linebacker or something like that, because he knows what they're doing and if he's coming or not. Just the way they're set, they just know that knowledge ahead of time. But then there are people like a Deshaun Watson or like a Johnny Manziel, if you will, that have that, like they have that next level of ability. They're like oh, I love Johnny Manziel for like a hot minute. I really wanted the Vikings to pick him up.
Speaker 1:And then immediately I was like that was a terrible idea, but you got guys like that to just always have been able to out-athleticize I'm not sure if that's a word, but that's what I'm using and you know what I'm talking about. So it's fine. They can out-athleticize the competition, they can just overdo it, and you see it in college all the time and teams get enamored with some of those players. Sure, I would argue, to a certain extent. Jalen Hurts is kind of in that area. I think he's a little bit better quarterback, but at the same time he's kind of in that area where he's always been able to be just a little bit more athletic than everybody out there, and now it's starting to kind of catch up to him, don't?
Speaker 2:be bashing on my starting quarterback and my fantasy football team. He's only committed more turnovers than any quarterback in NFL the last two years.
Speaker 1:But you don't need to bash on him. Okay, if we're in different leagues, it's fine. I'm not you know, I'm not, I'm not attacking. Yeah, it's fine.
Speaker 2:I've lost a few points because of him, you know, and maybe a couple of first first round playoff exits because of his injuries. But you know, hey.
Speaker 1:But that's. You see what I'm saying. You know you get a guy that's like that, that if you want to call it I mean you can call it a system quarterback. Technically there's I mean most every quarterback's a system court. There's very, very, very few quarterbacks that would excel and be elite in any system and we're talking about like a patrick mahomes, a tom brady, to a certain extent of peyton manning, like you have an idea. They're gonna make exceptions, they're gonna make stuff work, but there going to be quarterbacks that are going to be very, very good within the scope of what they're doing.
Speaker 1:Joel Flacco did that for many years. Russell Wilson did that in Seattle, matt Ryan did that for many years. You can go down the line. Arguably you can even say Brock Purdy right now. You tailor it to what they're doing and, yes, they're a system quarterback but it works. You tailor it to what they're doing and yes, they're a system quarterback but it works. So why wouldn't you keep doing that? There aren't that many guys out there ever that would you know. You put them on any team and arguably, if you were to put Tom Brady or a Patrick Mahomes on the Carolina Panthers or the Miami Dolphins of old, you know what I mean. Like, depending on the team you put them on New York Jets.
Speaker 1:You know, there's certain times, there's certain places where they might just not succeed just because that system doesn't work for them. And sometimes the system just works to that next elite level. And sometimes it's not even necessarily the system, it's just the offensive coordinator and or head coach that realizes this is what I got. I'm going to put the tools in his hand. I'm going to let him just do it. Sure, I'm going to maximize.
Speaker 1:Some coaches are just not as good at maximizing what they have in front of them. They have an idea of their mind of what they want it to do, and I think that Stefanski, for Cleveland, is a solid head coach and a good coach overall. I think that this is more of a matter of. I don't think that Sean Watson is the study, the defense and a scholar of the game as much as so many of those other elite level quarterbacks, so I guess it goes back to that kind of. He's always just been more athletic and you can see that even with the way he's played, he's not able to throw his way on a lot of things, did he lose his athleticism in his 11-game suspension, or whatever it was?
Speaker 1:But that's the thing. We watch him now. He's just running the ball, he's looking at his first read and then he's taking off.
Speaker 2:He's got a good running back.
Speaker 1:He's got a good tight end and some solid receivers out there. He's got Amari Cooper and Jaku. There's some talent out there, but I don't know. That's my opinion. I guess that's what I would say is, I don't know that he was with the Texans. Really good offense overall. They had elite receivers. I don't know if it was Hopkins that he had DeAndre Hopkins was still there.
Speaker 2:DeAndre Hopkins, yeah.
Speaker 1:Yeah. So you got one of the best receivers in the NFL. You had solid running backs Aaron Foster, I think it was kind of right around that time so you got some elite level of talent. That's around you. Just here's your hot read. I guess that's one of those things that you see somebody that like succeeds a lot.
Speaker 1:But if you can still be, one of the hardest things to do for really anybody, especially sports fans and especially Homer sports fans, is to look at somebody that has success and still see well, they're doing great and still see well, they're doing great. But they're locked on their first read and that's it. And if that's not there, they just scramble and they gain 10 yards. Now that's a positive play. I'm not knocking that and that's a good thing. But you get a team like the Texans that have all that talent, likely your first read going to be there, and if it's not, and if you gain 10 yards, that's going to work 60% of the time. Sure, and if you can score 35 points a game, you're going to win a lot of ball games. And I think that he's now starting to come back to earth, where Amari Cooper is not DeAndre Hopkins and really the passes that I've seen he's not exactly dropping it in the bucket.
Speaker 2:That's who he used to. They're a little rough rough around the edges, for sure.
Speaker 1:I'm not going to say that he lost the talent over the course of the year, suspension and the time that he had off, but at the same time, when you're away from it for that long, it can't benefit you and I guess more of a large, grandiose type of question is in addition to him, can you think of a player that has been off not for injury but for contract thing or suspension or something like that, that has really come back and been at an elite level? And I'm talking about guys like a Le'Veon Bell that stood out. You know he's like no, I'm not going to play this year. And then he came back and he's been. Just, he was marginal at best.
Speaker 2:Is he even in the league anymore? I don't even know.
Speaker 1:And then the why can't I think of his name, the wide receiver that was also with the Steelers around that same time, Antonio?
Speaker 2:Brown.
Speaker 1:Yeah, sat out and then came back and then just basically lost his shit with the Buccaneers and walked off the field like he went nutso and like there's.
Speaker 1:I can't think of anybody off the top of my head. I mean, yes, injury, if you get you blow your knee in the beginning of, you know, spring training, you blow your knee during practice, during training camp. You're gonna be gone for the year, but you're around the team, you're still at practice, you're still involved in the meetings, you're still doing all those things. But can you think of anybody you even go back to? This is going in the way back, way back machine. Like what was the name? I think his name is Mike Williams for USC and Maurice Claret from Ohio State that tried to come out and tried to sue the league to be able to come into the league after one year in college and they thought they were going to get in and the NFL said oh, nay, nay, you're out. But then the NCAA was nope, you signed with an agent, so you can't come back. Which side note, I think that that was bullshit If you're going to try to go and then they change their mind and you can't go back.
Speaker 2:Like you should be able to finish out your eligibility.
Speaker 1:Let them come back for the year. I mean, like, come on, like that's, I think that was really dumb. But anyway, like even those guys neither one of them had exactly a hall of fame type and marie's claret was on like you want to talk about the path to stardom right to the top neither one of them really did anything. Can you think? I guess I can't think of anybody that takes a year off, that's in a way away from the team that has had success.
Speaker 2:No, not off the top of my head, I can't think. I mean. You brought up injuries. The only one I could say that really came back from a major injury and produced was Adrian Peterson. Of course he won the MVP, but but outside of that, and he really didn't even have a year off, yeah, he came back ready to go in the next seven months later, out running hills, but man now.
Speaker 2:I can't think of anybody off the top of my head right now that took a year off and came back and was back to a knee-leaky level. But who takes a year off though?
Speaker 1:Well, that's.
Speaker 2:Anybody even taking a year off on any sport. I can't even think of that.
Speaker 1:Yeah, and I guess that gets back into kind of that you know more grandiose question of you know, like a Le'Veon Bell or an Antonio Brown, that like they held out for the year because they wanted more money on their contract and stuff like that, that contract and stuff like that. That's the type of thing that you end up with that you're just not the same player. And when you see different players, there's, I think, a handful of players that held out at the beginning of the season, even this year. There's a couple of them that signed right before week one, but there's a handful of them that were even holding out going into week one. And I guess my question is when is that worked out for anybody? Like, don't get me wrong, I'm not saying don't hold out and try to get your money, because the money's out there, Get paid, Get all the money that you can. I'm not, you know, like when I was younger I was definitely like you don't need that much money. You don't.
Speaker 1:You just don't. I'm like, well, nobody needs. Does anybody need $60?
Speaker 2:million a year, not really I'll take it Like if it's available, go get it.
Speaker 1:But that's your job is to get all the money you can. Now you have to understand that that money either may not be there or you also have to understand that if you get all that money, there's not enough money to go around to anybody else. There are certain players that have made it work, but generally speaking, that's not that recipe. If you take up that much of a salary cap or whatever you say, there's not enough money to go around to anybody else, and it's you just have to accept that. Your team's just not going to. You're going to be lacking in certain things. I've seen it many years with aaron rogers especially, that like, oh, I want all of the money. Like, well, that's great, but don't come and bitch to me about how bad your wide receivers are next week, because, guess what, everybody dropped the ball.
Speaker 2:Is anybody taking all the money in one?
Speaker 1:I think probably the one of the few that I would probably think of would be like a Patrick Mahomes. That's the only one. That's about the only one, because even Tom Brady, over the years, didn't take the most money. Even when he went to Tampa Bay he took some of the money. He took maybe a larger chunk, but he didn't take all of the money that he probably could have. Patrick Mahomes is probably the only one that I can think of. That's like I'm signing a deal that's worth about $50 million a year or something absurd. I'm taking up a quarter of the salary cap and somehow some way every year, kansas City is always good. I think probably some of that has to do with the fact that, like, hey, would you like to win a Super Bowl? Right, because come here. Yeah, this guy is going to get it done. We got a terrible offense. Offensive line is garbage. The wide receiver core is just marginal.
Speaker 1:But even so we're going to limp our way to the AFC championship game just showing up because we got this guy under center.
Speaker 2:But even well, who is that guy under center? For one.
Speaker 1:Patrick Mahomes last year. That's what I'm saying. That's the only one that I can think of. Well, who is the center? Who's?
Speaker 2:snapping him the ball.
Speaker 1:It could have been me, right.
Speaker 2:That's what I'm saying with his team Like, yeah, you can come here and win a Super Bowl, but the people that go there, you don't know their names, you have no idea who they are, yeah, but they still get it done. You know, yeah, what do they want? Two Super Bowls in a row, going for three this year, possibly, if they can get there, mm-hmm, and their offense little better already this year than last year based on what we've seen this year so far.
Speaker 1:I mean, and they haven't really. They didn't even dial in kelsey at all.
Speaker 2:No, not yet just so kind of. And now I'll come as the rest of the season comes. You're not going to forget about travis kelsey, no, no.
Speaker 1:And though those two got such a connection that, yeah, I think that right now I mean we're early-ish season that if you're mahomes you're dialing in everybody else, if you can get everybody else on track by the time you get to like a crunch time, you know that Kelsey is going to be there, you know he's going to be in the right position, you know that he's going to be there. But again, that comes back to being a scholar of the game, which somebody else that we originally started talking about is nowhere close, and I guess that's my opinion about that guy.
Speaker 2:Well, you know who else apparently is a scholar of the game Taylor Swift. Well, the Swifty is apparently drawing up plays for the Kansas City Chiefs. Did you read those articles?
Speaker 1:I didn't read those articles. But you know what, at some point in time you know like they have enough success. Oh my goodness, patrick Mahomes would be the one guy that I'd be like, let's see what happens. If we can, as long as we don't get like an illegal shift or like you know, like something like that, you know lined up wrong at the line or something, let's do it, why not? They're doing plays where they got guys running in circles. They don't know who they're snapping the ball to. Clearly they're just kind of making things up as they go.
Speaker 2:And maybe that's why they're successful.
Speaker 1:That's one of the things I've always liked about Andy Reid. Backyard football by the Kansas City Chiefs that and that Andy Reid was the 1974 punt pass kick champion or something. Have you ever seen that video?
Speaker 2:No, but I think I heard something about it.
Speaker 1:If you've never seen it I honestly don't remember what year it was, but it was on ABC or something like that they did it like halftime of a game and it was just Google Andy Reid, punt, pass, kick and you see 12-year-old, 12-year-old, 12-year-old offensive tackle. He's like three times bigger than everybody else out there. It was absolutely absurd, just crazy. So watch out for that. Try to be able to check that one out.
Speaker 2:Yeah, I'll have to take a look at that.
Speaker 1:So what else you got? Now, we kind of covered football, we covered the pizza port. This is some good stuff, though. Double India Pale Ale Mongo.
Speaker 2:Yeah, it's not too bad. The pizza port Mongo there, the robust name, I don't have too much else. We didn't really give this a rating on our lawnmower scale and our campfire scale.
Speaker 2:I definitely wouldn't drink this on my lawnmower scale. It's a little too hoppy for me for the lawnmower scale of having a couple there, but it's definitely high on the campfire scale. When you're sitting there relaxing eating your s'more, you drink a few of these, two to three of these, you know for sure it is light and crisp so you could drink it for the lawnmower, but it's still a bit too hot, you know, a little bit too much something there where it's just not going to sit right in there.
Speaker 1:So I think I using my scale, my adjusted scale, I guess but the the per hour mowing, just based on whatever your lawn may be respectively, I think I'd probably be maybe one per hour Sure, and I don't even know that I would necessarily finish within that hour. But right around there it's good, it's a good sipper, but at the same time you're not like it's hot. I'm having a couple extra hits on this one and I'm probably not having one after I'm done. It's more so, like you said, when we get around the campfire, we're done, the lawn's all manicured. Somebody's about to bring me a couple of Johnsonville brats.
Speaker 2:Or not even Johnsonville brats. You're going to fucking fire cook some pizza on that bitch. Oh, gd, right, we are, I'm not even.
Speaker 1:Johnsonville. You're going to fucking fire, cook some pizza on that bitch. Oh, gd, right, we are. I'm not even going to say Johnsonville Brats, because we're not going to do that. We're going to go to. This is going to be a deep cut there. So if you're in northern Minnesota, follow along with me here. We're going to Mattawa, which is a town of about 14 people, about that big, and you go to TJ's Country Store. They got fresh brats that they make right there. Pick dang near anything in that. Just grab that stuff, make that. That's going to be your brat for the night. And a little mango diaper. There we go. Perfect, that's when we're talking about things. Yeah, lawnmower, probably one, probably not even one. Right after, probably something a little lighter, but around the campfire with the Bratner Burger.
Speaker 2:Oh, hell yeah.
Speaker 1:This is going to get her done.
Speaker 2:I'm getting hungry already Absolutely 100%.
Speaker 1:So what else you got Anything else for us today? I don't have anything. What do you got going on? That's about all I got. That's the end of my story, I think, as far as I can tell. But yeah, this is our tale of Pizza Port Brewing out of Carlsbad, California. It's very tasty and very good and I highly recommend going to get it. I found it in Blaine at Top Ten Liquors. I'm sure there's multiple places that have it. You can kind of see the can here on the video, but I definitely would recommend it. You can kind of see the can here on the on the video, but I definitely would recommend it. But otherwise, until next time, everybody Cheers.
