Transcript
00:00:00 Ken
Live from the 49th state, Jeff and Marcy Larson join us to talk about being the first modern craft brewery in Alaska.
00:00:07 Ken
The reason why Alaska and Amber is their flagship and discuss all the ways that Alaskan brewing is the leaders in sustainability from what they do with their CO2, spent grain and more. We learn about some Alaskan laws in wildlife they've encountered.
00:00:21 Ken
At the brewery and we discussed distribution trends and what the next 40 years of Alaskan brewing will hold.
00:00:27 Dan
Whether your beer is in a bottle can or glass kick back and relax, it's better on draft.
00:00:43 Ken
Welcome everybody, episode 324.
00:00:46 Ken
With the better on draft podcast, my name is Ken.
00:00:48 Ken
Thank you so much for joining us.
00:00:49 Ken
I truly appreciate it.
00:00:51 Ken
We are back after being off for a week and we are excited as we have one of my favorite breweries to introduce.
00:00:59 Ken
But first let's go over all the hosts we have, Wendy.
00:01:02 Ken
Wendy, what are you drinking?
00:01:03 Ken
You there?
00:01:05 Wendy
I am drinking one of my go TOS, the Alaskan Husky IPA.
00:01:12 Ken
And Dan, what do you got over there?
00:01:14 Dan
Going hard with this Rochester Mills Peanut Butter Cup.
00:01:17 Dan
Milkshakes out.
00:01:19 Ken
We we we definitely bought many cases of those beers when you were in town last week for the low or two weeks ago for the loaded dice show.
00:01:27 Ken
We do have a guest host today.
00:01:30 Ken
Rob, why don't you introduce yourself?
00:01:31 Ken
Tell us a little bit about yourself and of course, what you're drinking.
00:01:35 Rob
Hi, I'm rob I.
00:01:36 Rob
Live in Indianapolis, which is a surprisingly underrated.
00:01:39 Rob
Looked great to be your city.
00:01:41 Rob
And I am drinking a wonderful tax band, brew the Peach Brandy barrel exemption.
00:01:48 Ken
And for myself, I am drinking the Alaskan amber and I am swinging it down with the Alaskan pilsner.
00:01:56 Ken
Enjoying both.
00:01:57 Ken
So our guest in studio today all the way from Juneau, AK we have Marcy and Jeff Larson.
00:02:02 Ken
Why don't you guys introduce yourself?
00:02:04 Ken
Tell us a little bit about yourself and of course, what you're drinking tonight.
00:02:09 Marcy
Of the first, I'm Marcy Larson married to this guy who came up with the great idea to start a brewery a bazillion years ago and made it work.
00:02:18 Marcy
And he's been a great business partner and fun guy and super great chef.
00:02:23 Marcy
On top of being.
00:02:24 Marcy
A good Brewer so.
00:02:25 Marcy
I get to do a lot of the pickup work I do the paperwork, I keep them organized and on track.
00:02:31 Marcy
So that's pretty much my role and.
00:02:34 Geoff
Yeah, and yeah, and well, I I was fortunate enough to meet Marcy in Montana as I was trying to hitchhike to a.
00:02:34 Marcy
Happy to be here.
00:02:41 Geoff
Alaska didn't make it the first time, and but she was doing the books at the Glacier National Park in the evening and I'd cook her breakfast at 4:00 AM.
00:02:53 Geoff
That was the shorter to cook, and I went back to get my degree and chemical engineering and lo and behold, she got to Alaska before me and I had to follow her.
00:03:01 Geoff
I didn't take the hint.
00:03:02 Geoff
Had to move from.
00:03:03 Geoff
The East Coast to Alaska.
00:03:05 Geoff
To the disappointment of every single man in a small town called Gustavus Alaska, I wasn't really very well accepted at the time.
00:03:13 Geoff
When I arrived.
00:03:14 Geoff
She was one of only two single women in the town, so.
00:03:19 Geoff
They say the odds are good for women in Alaska.
00:03:21 Geoff
But the goods are the.
00:03:23 Geoff
The odds are good, but the goods are odd.
00:03:27 Ken
Well, I want to start off as a lot of people who listen to this show know you guys make my favorite style of beer, which is an alt beer alt style ale that you guys currently make, which is your Alaskan amber.
00:03:40 Ken
What was the theory behind, you know, putting all your eggs behind the Alaskan amber?
00:03:46 Ken
Like, why, why and Amber and not a logger? I know it was some, you know, a couple decades ago that you started, so IPA's weren't necessarily crazy, but why necessarily an amber or an old style it?
00:04:00 Marcy
You're making me thirsty.
00:04:02 Marcy
I have to pour a beer.
00:04:03 Marcy
Sorry, it's the amber.
00:04:04 Ken
Go for it.
00:04:04 Ken
Go for it.
00:04:06 Marcy
Yes, go for it.
00:04:07 Geoff
When we, when we were looking at the, you know the the platform of being able to sit there and talk about beer and try to make people understand what the unique characters of beer can give a an individual as far as flavor.
00:04:22 Geoff
And one of the.
00:04:23 Geoff
Things that we knew we wanted to do.
00:04:24 Geoff
Is talk a little?
00:04:25 Geoff
Bit about the history of brewing in Alaska.
00:04:27 Geoff
Because brewing has been.
00:04:29 Geoff
Historically significant anywhere in the world.
00:04:32 Geoff
The thing though, though that was interesting is when we did the research to be able to put a lot of the memorabilia about the brewing scene in Alaska, obviously way before prohibition, terms of century, we found a lot of information and Marcy was an avid collector of of.
00:04:52 Geoff
Threads of information and and advertising materials and we ended up finding a collector who had a lot of very pertinent information.
00:05:06 Marcy
It was pure accidental, but the way it all worked out is the amber is actually based off of a gold Rush era recipe from the Douglas City Brewing Company was, which is just the island across from Juneau here.
00:05:19 Marcy
So it made sense.
00:05:21 Marcy
It was a a little brew come alive again.
00:05:24 Marcy
We were able to.
00:05:25 Marcy
Homebrew as close to it.
00:05:27 Marcy
As we.
00:05:27 Marcy
Thought was the the brew that they.
00:05:29 Marcy
Did back then, which had some unique characters to it, but it tasted awesome and it was like well.
00:05:36 Marcy
Why not do something historical and good that that has double double whammy for?
00:05:41 Geoff
Us so the recreation of of of.
00:05:44 Geoff
Asking Amber really has to do with the throwback.
00:05:46 Geoff
Of of what was maybe being consumed.
00:05:48 Geoff
100 years ago, obviously we didn't have the yeast of 100 years ago.
00:05:53 Geoff
But there were interviews of the Brewers, challenges that came to light, and one of them is the fact that it was a very cold environment here in Alaska and and even though the only yeasts available here were the ale yeasts, it was a cold fermentation.
00:06:08 Geoff
That really is kind of dominated the the approach we had to make.
00:06:12 Geoff
Making this beer and Alt obviously is the German word for old.
00:06:17 Geoff
The old way of making Ailes cooler fermentation.
00:06:21 Geoff
That really was the lead in to this, this this beer, coupled with the fact that the Brewer was from the old World and he was.
00:06:31 Geoff
Getting his hops.
00:06:32 Geoff
From the Austro Hungarian empire.
00:06:34 Geoff
Now keep in mind this is pre World War One.
00:06:37 Geoff
I'm not into history to the point where I can really give you the the nuts and bolts of it, but what we ended up having to do is find these hops at the time called Bohemian hops which now are sauce.
00:06:50 Geoff
And we were buying these hops from at the time when we started in 1986 from the Czechoslovakian Iron Curtain venue and and.
00:07:00 Geoff
And even though that sounds really complicated.
00:07:02 Geoff
I can't imagine what the the Brewer did back in 1907.
00:07:07 Geoff
To get hops from that era area to.
00:07:11 Geoff
The last frontier.
00:07:13 Geoff
But you you asked about the Alaskan amber that.
00:07:15 Geoff
Really is is many things that that we.
00:07:18 Geoff
Like to embrace 1.
00:07:20 Geoff
Colder fermentation.
00:07:22 Geoff
That's a a much more subtle expression of the yeast it it exemplifies maybe some of the more subtle characters of malt.
00:07:30 Geoff
And then the rarity of the hops back turn of the century meant that the Brewer was using them only to balance the multi characters.
00:07:38 Geoff
So really the amber has much more of a malt.
00:07:40 Geoff
On the presence.
00:07:41 Geoff
But the image on the label is of.
00:07:46 Geoff
I don't know if you.
00:07:47 Geoff
Can see it. It's of.
00:07:49 Geoff
A of a fisherman, it's a.
00:07:50 Marcy
Fishing boat.
00:07:51 Geoff
Fishing boat you got.
00:07:52 Geoff
It and you know in many ways I would say that really kind of epitomizes a little bit of that crazy frontier spirit.
00:08:00 Geoff
What the hell were you?
00:08:01 Geoff
Thinking starting in brewery in Alaska?
00:08:04 Geoff
I think it's that's the bit of what we.
00:08:07 Geoff
We, we embrace we're we're dominated by where we live and that has.
00:08:13 Geoff
Made us do what we do.
00:08:16 Geoff
And the amber is one of those examples.
00:08:20 Ken
Well, my follow-up question is a little bit more into the the beer in the style because Amber sells, but alt beer doesn't.
00:08:30 Ken
So I guess what was the choice of calling it an amber and why do you think even in 2023 that we still fear using the names like ALT or ESB or something else?
00:08:41 Ken
With that.
00:08:43 Marcy
That's a good, you know, that's a that's a good consumer question for sure, because we have a we had a wonderful ESB that we love that we produced back when it won a lot of awards.
00:08:52 Marcy
But you're right, people were scared of a bitter scared of ESB.
00:08:58 Marcy
And that kind of just vanished on.
00:09:00 Marcy
Us it was a bummer.
00:09:03 Marcy
Naming it the amber though was.
00:09:05 Marcy
I don't think we really thought about it.
00:09:07 Marcy
That much, to be quite honest.
00:09:10 Marcy
We just were putting out in the back in those days the the choices were pretty limited.
00:09:15 Marcy
There were less than.
00:09:16 Marcy
100 breweries.
00:09:17 Marcy
So we didn't have a lot of choices.
00:09:19 Marcy
Of different style.
00:09:20 Marcy
And and you just wanted to relate to people who didn't.
00:09:24 Marcy
Craft food wasn't even a thing.
00:09:26 Marcy
It was just, you know, what are you making and how can you?
00:09:29 Marcy
Describe that.
00:09:30
Can you?
00:09:31 Geoff
That's a really interesting question because I would answer it in like almost A2 dimensional.
00:09:34 Geoff
Way not to say it's simple, but.
00:09:38 Geoff
The dimensions of the past when we started.
00:09:40 Geoff
1986 The craft brew scene was was at its infancy.
00:09:45 Geoff
There wasn't really a lot.
00:09:46 Geoff
Of awareness and our consumers in Alaska really had, you know, maybe in some ways some more cosmopolitan characteristics because we always had to travel.
00:09:57 Geoff
But at the same time, we were a little bit more homegrown.
00:10:00 Geoff
So style specificity in in the early days, you know the vanguards of, like, the Michael Jacksons of the world and the like.
00:10:09 Geoff
That book wrote about beer not with the Sequin glove, but with the with the Golden Pen.
00:10:17 Geoff
Really, when you.
00:10:17 Geoff
Talked about those.
00:10:19 Geoff
Type of stylistic.
00:10:20 Geoff
Specificities. It went over a lot of people's heads, and I think at the time really what we want people to do is is accept the.
00:10:26 Geoff
Beer for it.
00:10:28 Geoff
And not tell people what they were going to taste.
00:10:31 Geoff
Let them make their own designation.
00:10:34 Geoff
Now, Fast forward when I say 2 dimensions.
00:10:36 Geoff
I don't mean in Euclidean geometry terms.
00:10:39 Geoff
Of just two.
00:10:39 Geoff
Dimensions X&Y.
00:10:41 Geoff
I'm referring to today when we start.
00:10:44 Geoff
Looking at stylistic designations.
00:10:47 Geoff
There's an attempt to use.
00:10:48 Geoff
Them to inform the consumer.
00:10:51 Geoff
But let's face it, when you start talking about black IPA's, you're you're talking about the oxymoron of oxymorons. These black IPA's are using American hops.
00:11:02 Geoff
They're not from India and they're not pale and buy them.
00:11:05 Geoff
I bet you there's a black IPA logger and at the end.
00:11:09 Geoff
Of the day, I think the.
00:11:11 Geoff
Idea of of descriptors.
00:11:13 Geoff
It has has morphed a bit to try to help people guide guide them into the flavor journey that we all embrace and love.
00:11:23 Geoff
But I think it's different now and with the variety and spectrum of of flavors that are out there.
00:11:30 Geoff
Really, in some ways it we we we sometimes will cloud the real issue of enjoying a beer because it happens to appeal to you personally.
00:11:42 Geoff
With maybe way too much specificity, the monikers the, the, the, the, the classic styles.
00:11:50 Geoff
Those are great guideposts because they're classic because they survive the tests of time.
00:11:55 Geoff
But today it's just a set of vocabulary type terms to help the consumer.
00:12:03 Geoff
Navigate the way.
00:12:05 Geoff
Of their own personal hedonistic pleasure.
00:12:12 Marcy
That makes sense.
00:12:16 Marcy
You're speechless, man.
00:12:18 Marcy
This is crazy.
00:12:19 Marcy
What the?
00:12:19 Dan
Heck, I heard.
00:12:20 Ken
No, I.
00:12:21 Geoff
That's and usually there's lots of.
00:12:23 Geoff
Jabber and I don't I.
00:12:24 Geoff
I there was dead air.
00:12:25 Ken
There that, that's it's one of those times, Jeff.
00:12:28 Ken
I I tell you what.
00:12:29 Ken
And a lot of people have seen it on this show.
00:12:31 Ken
When I'm very enamored with what the guest is saying that I'm just lost in your words.
00:12:36 Ken
That I don't.
00:12:37 Ken
I'm not.
00:12:37 Ken
I'm not thinking to respond.
00:12:39 Ken
I'm just listening to what you're saying because you have a lot of great insight, but that that was the the few questions that I wanted to ask before I pass it off to Wendy.
00:12:47 Ken
So Wendy, good luck.
00:12:49 Ken
What do you got?
00:12:50 Ken
For Jeff.
00:12:52 Wendy
I have a million questions actually I got the opportunity to visit your brewery.
00:12:56 Wendy
Back in 2019, when I was on a cruise.
00:12:59 Wendy
It I actually thought it was really funny because I was during my research there was a video that you guys had and that you were talking about what it was like to be in Alaska and where you are.
00:13:11 Wendy
And one of the people said, well, you got to like the rain it.
00:13:15 Wendy
Rains a lot.
00:13:15 Wendy
Here and it did, it poured the entire time.
00:13:17 Wendy
I was in Juno but.
00:13:19 Wendy
We really enjoyed your visiting your brewery, actually, so much so that I kind of use it as a baseline.
00:13:27 Wendy
To when I am evaluating other breweries that I visit, I I know that we will have a lot of questions about sustainability and the innovative things that you guys have done to succeed as you have where you're at.
00:13:43 Wendy
But one of the things that I don't think a.
00:13:45 Wendy
Lot of people realize.
00:13:47 Wendy
Is how much of A charitable giving program you guys have at Alaskan.
00:13:54 Wendy
So I just kind of wanted to ask about that and ask how important is it to you as a business owner to have that impact not just in your community, but pretty much anywhere you can get your beer?
00:14:07 Marcy
Well, that's kind of, you know that really that started because we're in Alaska and Alaskans just do that.
00:14:13 Marcy
I mean, we're small enough that we're able to help out our neighbor.
00:14:18 Marcy
We're able to, if there's a a vote in vote at all, in distress or.
00:14:23 Marcy
Adrift we go.
00:14:23 Marcy
Get it? You.
00:14:24 Marcy
Know we, we're Alaskans, do kind of rally and look for each other.
00:14:28 Marcy
All the.
00:14:28 Marcy
Time. So it's kind.
00:14:29 Marcy
Of a a way.
00:14:30 Marcy
See, it's a way of life.
00:14:32 Marcy
Really always is a mindset.
00:14:32 Geoff
You know it's a mindset.
00:14:34 Marcy
So giving is definitely has always been really something that we always intended to do in the early days.
00:14:41 Marcy
You know, we were like a sneeze away from going bankrupt, so you know that you you couldn't do too much, but you could always give effort even if you couldn't give monetarily.
00:14:50 Marcy
And so we've just kind of built built.
00:14:53 Marcy
The brewery around that.
00:14:54 Marcy
Our brew, if you were in.
00:14:55 Marcy
The If you were at the brewery.
00:14:56 Marcy
Then you know our brew crew, everybody.
00:15:00 Marcy
Even in the tasting room, the tip jar is dedicated to a nonprofit.
00:15:05 Marcy
Nobody keeps their tips.
00:15:06 Marcy
All the tips go into that tip jar and that goes to a nonprofit that.
00:15:10 Marcy
The the crew.
00:15:11 Marcy
Vote on each year to nominate 11 specific nonprofit that receives all of those tips. We do other things too.
00:15:20 Marcy
With that, one gets all of the tip jar.
00:15:23 Marcy
Which is kind.
00:15:23 Marcy
Of fun and that generated from from everybody.
00:15:27 Marcy
Who works here?
00:15:28 Marcy
It wasn't our idea.
00:15:29 Marcy
It was everybody.
00:15:31 Marcy
I mean it.
00:15:32 Marcy
It really is kind.
00:15:33 Marcy
Of a a way of of.
00:15:34 Marcy
Life for us, I mean over.
00:15:35 Marcy
In in the Midwest, we're doing.
00:15:38 Marcy
Stuff all the time.
00:15:39 Marcy
With various charities and we have donation pages and.
00:15:43 Marcy
I mean, there is a lot of need.
00:15:45 Marcy
Unfortunately, there's a whole lot of need.
00:15:47 Marcy
So wherever we can help that makes sense.
00:15:50 Marcy
We we don't unfortunately, even though we're very family oriented, we don't donate to kids stuff because of our alcohol then.
00:16:00 Marcy
And so that's something we promised the folks at the Alcohol awareness group up here that we wouldn't do.
00:16:07 Marcy
So we stay out of young underage stuff, but adult stuff, the Husky, you had the Husky there.
00:16:14 Marcy
We do pipes per paws and tails for tails and all kinds of stuff with that.
00:16:20 Geoff
Yeah, but you know.
00:16:21 Geoff
Once you hit on something that's interesting and I think and I.
00:16:24 Geoff
Would say it's it's it's in other place.
00:16:26 Geoff
This is, but maybe less obvious, but there are certain things that you know in in Fairbanks, AK and when it gets to be really cold, it's it's a crime to pass somebody who's hitchhike.
00:16:42 Geoff
Because it's so cold that person isn't distressed.
00:16:46 Geoff
And and even though that.
00:16:47 Geoff
That that kind.
00:16:48 Geoff
Of clouds the the intent of of, of altruism and the like.
00:16:53 Geoff
But I would have to say when I first moved up to Alaska, I was following.
00:16:56 Geoff
Marcy went into that small little town.
00:16:59 Geoff
And there are only 90 people in the town and not that everyone got along.
00:17:03 Geoff
In fact, there was probably some really divisive issues, whether they be personal or whatever.
00:17:09 Geoff
It doesn't.
00:17:10 Geoff
Or it just.
00:17:11 Geoff
Doesn't matter, but when we we would have.
00:17:14 Geoff
A gathering everybody was invited.
00:17:17 Geoff
I mean, and so this is a town of 90 people and so somebody would host this this gathering of 90 people and low and behold, if somebody.
00:17:25 Geoff
Did not show up.
00:17:27 Geoff
Somebody in the in the in the in the Gathering would be tasked to stop by their cabin.
00:17:33 Marcy
And make sure they were OK.
00:17:35 Geoff
Because this town was remote, so there was.
00:17:37 Geoff
This is before cell phones.
00:17:38 Geoff
This is before communication leakages.
00:17:41 Geoff
Somebody really had to.
00:17:42 Geoff
Stop by the cabin.
00:17:43 Geoff
Just to make sure that they weren't hurt.
00:17:45 Geoff
That's, I think again that kind of epitomizes that that feeling.
00:17:49 Geoff
Of intimacy and.
00:17:50 Geoff
Community that gets driven home all the time.
00:17:53 Geoff
So when we start talking about.
00:17:57 Geoff
That sort of feeling towards others, you know, I know that that's pervasive in many different enclaves, but I'd say it's especially especially prevalent here in the largest state of the Union with, if not the smallest one of the smallest populations.
00:18:15 Marcy
If that answers your question.
00:18:17 Wendy
It does so uh, why?
00:18:20 Wendy
Why Alaska?
00:18:24 Geoff
Oh my God.
00:18:24 Marcy
We love the outdoors, we love the adventure.
00:18:28 Marcy
We're both from the East Coast and in between college years we're spending our summers working.
00:18:34 Marcy
Out West at national.
00:18:35 Marcy
Parks because we.
00:18:36 Marcy
Love outdoors and it was a job that paid enough to pay the college bill back then.
00:18:45 Marcy
And I I actually was the one who saw pictures of Glacier Bay over here, near Gustavus, which is where Jeff is referring to, which is very close to.
00:18:55 Marcy
You know, and I just went.
00:18:57 Marcy
Whoa, we got to go check this.
00:18:59 Marcy
So I came up and worked the summer.
00:19:01 Marcy
They're totally in love with the with the outdoors, and that's kind of what gets you if you like the outdoors scenery here is breathtaking.
00:19:09 Marcy
It's dynamic. There is so much going on. I mean right here in our little town, you know, here of 30,000.
00:19:15 Marcy
And you know, we're on the salt water, but we're right by glaciers.
00:19:20 Marcy
We're right by the rain.
00:19:21 Marcy
We're right in the midst of a rain.
00:19:24 Geoff
Yeah, the 5th largest ice field in North America.
00:19:24 Marcy
Is that 50?
00:19:27 Geoff
So you.
00:19:28 Geoff
Can you can help?
00:19:28 Geoff
The ski any any day of the year.
00:19:31 Geoff
You can ice climb, you can go fishing.
00:19:34 Marcy
So what?
00:19:34 Geoff
There's so much here, but you know, that's one thing that I, I, I have to admit, when I left friends and family down the lower 40.
00:19:42 Geoff
8 to come up here.
00:19:43 Geoff
There were many, many, many.
00:19:44 Geoff
Years where they would ask, you know?
00:19:46 Geoff
When are you going to come back?
00:19:50 Geoff
Are you going to be over this phase?
00:19:53 Geoff
Those are those are terminologies they use.
00:19:53 Marcy
That's what our.
00:19:55 Marcy
Parents would say, well, because phase.
00:19:55 Geoff
Yeah, yeah, yeah, yeah.
00:19:57 Geoff
But The thing is, is that I would have.
00:19:59 Geoff
To say that there's no.
00:20:00 Geoff
Question Beauty is at first.
00:20:03 Geoff
Book of interest that again appeal of the natural wonders the the awe inspiring of vistas and and experiences.
00:20:16 Geoff
But when it came down to it, I would also say that there was a shared.
00:20:20 Geoff
Vibe with the people.
00:20:22 Geoff
People that also are here for the same reason, because there there.
00:20:27 Geoff
There's definitely reasons to leave, whether it be the rain or or lack of family that you left on it.
00:20:32 Marcy
Or lack of sunshine in the winter time.
00:20:34 Geoff
Right.
00:20:35 Geoff
But I have to say that that that shared appreciation and then also I'd say.
00:20:42 Geoff
A fair amount of the fact that you are leaving, maybe sometimes lots of your friends and family behind, opens your own psyche to accepting new friends and new family.
00:20:58 Geoff
And I'd say that's what's really was amazing is that after about five years, I didn't talk about the whales and the Bears and the beautiful Northern Lights as much as I talked about the people.
00:21:11 Marcy
And the people are genuinely nice, genuinely nice, and they're all so crazy as heck sometimes.
00:21:20 Marcy
Multi talented, usually they do more than more than two or three.
00:21:23 Geoff
Oh yeah.
00:21:24 Marcy
Things, and I mean every time I turn.
00:21:27 Marcy
Around it's like.
00:21:28 Marcy
Wow, you can do that too.
00:21:30 Marcy
So it's it's a pretty amazing place.
00:21:33 Marcy
We love the people and and love it up here and we're going to stay.
00:21:37 Geoff
Because Davis is a small town, so I had to move to Juneau.
00:21:42 Geoff
And so and I'm getting thirsty so.
00:21:45 Marcy
He's gonna pop the Juno.
00:21:46 Marcy
Juice. I don't know.
00:21:47 Marcy
If you guys just said Juno juice.
00:21:48 Geoff
I'm going to have a Juno juice.
00:21:49 Wendy
I I have one of those to drink next.
00:21:55 Wendy
It's delicious.
00:21:56 Wendy
I love it.
00:21:57 Wendy
So I ask about that because I.
00:21:57 Rob
Right.
00:22:01 Wendy
Have found that when people ask me about my favorite place to visit, I always say if you can go to Alaska go because it was so amazing.
00:22:08 Wendy
I can't wait to go back and one of the things that I noticed on your website is that there is a drink Alaskan traveled, you know, sweepstakes that is still open right now.
00:22:19 Wendy
Can you tell us a little bit about that?
00:22:21 Marcy
I can.
00:22:22 Marcy
I can.
00:22:22 Marcy
That's a thing AP program that we're running in conjunction with the Juno travel industry folks that are inviting people to come up and enter in this sweepstakes to showcase what Juno has to offer.
00:22:37 Marcy
And so they approached us and asked if we would do a program to promote Juno.
00:22:42 Marcy
And invite people to come.
00:22:44 Marcy
Take part in this incredible getaway adventure which has some amazing things on it.
00:22:50 Marcy
The only thing is is it's illegal in Michigan.
00:22:52 Marcy
We can't run that program there.
00:22:55 Marcy
You guys have really crazy laws in Michigan, so sorry about that.
00:22:59 Marcy
But outside others other states can and we are running it in a number of states.
00:23:05 Marcy
Where you enter to win and it's in a drawing kind of a thing, but some folks are going to get some really cool adventures.
00:23:13 Wendy
Yes, I was looking at all of this stuff that they can do and I'm like, oh, man, that's like half the stuff I wanted to do.
00:23:19 Wendy
And I only had like 3 days so I didn't get to do all of it.
00:23:23 Wendy
I'm like, oh, I gotta go back.
00:23:26 Marcy
There you go.
00:23:29 Wendy
I want to go back a little bit to touch on some of the things that you guys have done to focus on kind of not focus.
00:23:43 Wendy
Work around some of the challenges that you guys have being in a lane block situation and I had seen an article where you had said we think we live outside of the box, so we have to think outside of the box or something along those lines.
00:24:02 Wendy
What is that mentality?
00:24:04 Wendy
Done to help with facing those challenges.
00:24:09 Geoff
Well, I could give 2 examples, one of which that probably is fairly well.
00:24:14 Geoff
Is what we were the first craft brewery to capture our CO2 from fermentation and purify it and use it within operations.
00:24:23 Geoff
Carbon dioxide is a very important gas that's used to purge out bottles, cans, kegs of of air tanks.
00:24:33 Geoff
So that you can make the beer and not have it oxidized and and you can extend its life.
00:24:38 Geoff
But carbon dioxide typically comes from burning fossil fuels.
00:24:44 Geoff
And then purifying the carbon dioxide so that it can be used for food grade applications.
00:24:50 Geoff
But here in Alaska, we were off the beaten path.
00:24:54 Geoff
So it's interesting that that sometimes, like I said before.
00:24:58 Geoff
Our location really inspired.
00:25:00 Geoff
Us to think differently.
00:25:02 Geoff
Because we couldn't.
00:25:03 Geoff
Just call up and have somebody come in with a tanker of carbon dioxide and deliver it like they would in any other place that's connected to the road system.
00:25:12 Geoff
We're not connected to the road system.
00:25:15 Rob
So as you know.
00:25:16 Geoff
So the challenges that that created also made us think, OK.
00:25:20 Geoff
What else can?
00:25:20 Geoff
We do.
00:25:21 Geoff
And so that's an example of what we ended up doing very, very early on in our our history.
00:25:27 Geoff
We started collecting all the carbon dioxide from fermentation and obviously the barley malt that creates the food and sugars for yeast fermentation.
00:25:36 Geoff
Is actually from the carbon dioxide from the air, not from sequestered carbon sources like fossil fuels.
00:25:44 Geoff
And I think that's an obvious one that that we we we had.
00:25:47 Geoff
But again I I think it's interesting because those challenges.
00:25:52 Geoff
Are are analogous to many challenges that people have.
00:25:57 Geoff
In their daily lives, I don't.
00:25:59 Geoff
Care whether it be of the type of, of, of apparel you wear in a very wet environment.
00:26:06 Geoff
It's not your typical cotton stuff.
00:26:08 Geoff
You you you want to look good, but you also want to feel good.
00:26:11 Geoff
But guess what?
00:26:12 Geoff
That means you you change the way you approach your environment.
00:26:15 Geoff
That's the same thing we did with carbon dioxide.
00:26:17 Geoff
But but let me go really geeky on you.
00:26:20 Geoff
I don't know if you can take it.
00:26:21 Geoff
Cut me off if.
00:26:22 Geoff
I do but.
00:26:24 Ken
Bring it on, Jeff.
00:26:26 Geoff
Well, OK, OK, here we go.
00:26:31 Rob
The deep dive.
00:26:32 Geoff
You know that that pervasive thinking differently really, I think, epitomizes.
00:26:39 Geoff
All of us.
00:26:41 Geoff
But it really, I think, hits home and gets emphasized.
00:26:46 Geoff
And one example I would give is our lab group.
00:26:50 Geoff
You know, they're doing all the microbiology of of operations and stuff.
00:26:54 Geoff
There's one compound that we all despise it and I'm a chemical engineer.
00:27:00 Geoff
So I've read lots of material handle handling data sheets.
00:27:04 Geoff
And this material that was used in the laboratory only to suppress yeast growth so that you can get an idea of maybe other other microbes that are out there, it's called active iron and it it is awful.
00:27:21 Geoff
Our crew just.
00:27:22 Geoff
It's like God, we got to find something different.
00:27:24 Geoff
So we ended up proposing to the American Society of Brewers, Chemists, Brewing chemists, a different compound, a compound that's called myostatin.
00:27:33 Geoff
But it's used for yeast infections for human consumption.
00:27:39 Geoff
It's a compound that is consumed by humans, and it does the same thing as act down.
00:27:48 Geoff
And we started doing the research and we proposed to the American Society of Brewing Chemists an alternative.
00:27:54 Geoff
And after about two sessions, we ended up getting a focus group.
00:27:59 Geoff
We had a number of collaborative large breweries participate and now it's an accepted process that the American Society of Brewing Chemists allows to be used as a standard to replace this obnoxious compound.
00:28:14 Geoff
Well, we thought outside the box, but we.
00:28:17 Geoff
All do that.
00:28:18 Geoff
All the time.
00:28:20 Geoff
When you're thinking that way, you all of a sudden.
00:28:23 Geoff
OK, this is the standard, but is there something that we could do better and and at the end of the day, the American Society of Brewing Chemists accepted it.
00:28:33 Geoff
The European Brewing Congress adopted it, and the Japanese Brewing Congress adopted it.
00:28:40 Geoff
We impacted the entire world's lab safety.
00:28:45 Geoff
Because we thought differently.
00:28:47
That guy.
00:28:48 Geoff
That's crazy.
00:28:49 Geoff
We're we're we're.
00:28:50 Geoff
A tiny little brewery in Juneau, AK, drinking a Juno juice once in a while.
00:28:57 Geoff
It's that juice.
00:28:58 Geoff
It's that creativity.
00:29:00 Geoff
It's that actual thinking differently.
00:29:04 Geoff
That I think I get reminded at.
00:29:07 Geoff
Reminded of what makes life here in the.
00:29:11 Geoff
Last frontier. So cool.
00:29:14 Wendy
That is awesome.
00:29:15 Wendy
I have a million more questions that I could ask, but I know my Co hosts also have some questions they'd like to ask, so I'm going to pass it.
00:29:22 Wendy
Over to rob.
00:29:23 Rob
Thank you.
00:29:25 Rob
So I'm going to start with a very selfish question and leave it with.
00:29:28 Rob
I've got a very good friend.
00:29:30 Rob
He used to be my neighbor but had to move.
00:29:32 Rob
Who lived in Juneau, grew up in Juneau, was sad that he ended up living in Indiana and always talks about, you know, his time in Juneau.
00:29:40 Rob
And he he actually was just back there until last week.
00:29:44 Rob
Anyway, he had the same question.
00:29:46 Rob
He has always brought me Alaskan beer when he comes back.
00:29:51 Rob
You do not distribute.
00:29:52 Rob
To Indiana yet is it coming anytime soon?
00:29:56 Rob
Right now, I have to go to Michigan or Ohio.
00:30:01 Rob
You are.
00:30:02 Rob
You are in Ohio.
00:30:04 Rob
That's a.
00:30:04 Rob
That's an easy drive for me.
00:30:06 Marcy
So, so 25 states, we're in 25, we're halfway, we're slowly making our way across. But you know we ran into, we ran into COVID and we ran into freight rates and we ran into supply chain stuff that the the freight prices just went through.
00:30:24 Marcy
Roof and so you.
00:30:26 Marcy
You don't want to pay that much for our beer and we don't want to charge you that much for our beer.
00:30:29 Marcy
So we're waiting a little bit to let those freight rates go back down, which we think.
00:30:34 Marcy
They will.
00:30:35 Marcy
It's not going to be a forever thing and it's already starting to get better than what it was.
00:30:40 Marcy
So we'll be working back on that again as we go forward.
00:30:44 Marcy
But that definitely knocked us for a loop that.
00:30:47 Marcy
Took a little.
00:30:48 Marcy
Bit of a.
00:30:48 Marcy
Punch and and just adding too much of.
00:30:50 Marcy
A price tag on there.
00:30:52 Rob
OK, that's good to hear.
00:30:55
Thank you. Yes.
00:30:55 Rob
I've I've waited this long, so that's good.
00:30:57 Rob
To hear.
00:30:58 Marcy
Who knows?
00:30:59 Marcy
And maybe by drone?
00:31:00 Marcy
Delivery. We'll have to.
00:31:01 Rob
See, so one of the things I quite enjoy when he comes back is he spends actually a lot of time in your brewery with his, with his mom.
00:31:02
That's right.
00:31:11 Rob
And but he would always talk about the brew the the crew brews that he tried that time.
00:31:16 Rob
And he always brings whatever.
00:31:17 Rob
Pilot beers he can bring back.
00:31:19 Rob
And so how?
00:31:20 Ken
Yes, yes.
00:31:20 Rob
How is that system working?
00:31:22 Rob
Like, are these beers getting tried and promoted or or how does that work?
00:31:28 Marcy
I can talk a little bit about that because I think it's really cool because I'm not who I'm I'm the one who, you know, does paperwork and picks up after everybody and stuff does that inhibit.
00:31:38 Marcy
But I don't actually book, but I always want to brew you.
00:31:42 Marcy
Know I always.
00:31:42 Marcy
Wanted, you know, try the little things and stuff.
00:31:45 Marcy
And at the brewery, anybody who works here.
00:31:48 Marcy
Is allowed to play on our one barrel system, so we have a little 1 barrel system here.
00:31:53 Marcy
In fact, it's right behind us here and you just have to match it up.
00:31:57 Marcy
Match up with the Brewer who knows what they're doing, and then you collaborate and you come up with whatever recipe you want to come up with.
00:32:04 Marcy
And you brew it.
00:32:06 Marcy
And then I would say probably 50% of those go down the drain, but 50% maybe go in our break room and in our break room, our crew samples and makes notes and stuff and we we have something called a shifty at the end of every shift we get a beer and so that's our shifty and if it if you're drew is a popular.
00:32:26 Marcy
50 Then you have to in order for it to continue you have.
00:32:31 Marcy
To go back and do it.
00:32:32 Marcy
Again, so it isn't A1 off wonder it's got to be repeatable, so if you can repeat it and it's still as popular, then it goes into the tasting room for the consumer to sample where your friend got the chance to have it as as a crew group and and there it gets public opinion outside the brewery and from all.
00:32:45 Ken
Is the covered room.
00:32:52 Marcy
All different folks and it gets evaluated.
00:32:55 Marcy
And yes, a lot of those brews do end up either in our pilot series or our limited releases and sometimes in our full time.
00:33:03 Marcy
That's how Husky got there.
00:33:04 Marcy
That's how White was started.
00:33:06 Marcy
There's a number of groups.
00:33:07 Marcy
That came through that way.
00:33:09 Marcy
And then the other thing we do too is we have A1 barrel system, A10 barrel system, the 10 barrel is the one we started with and that's the one we do.
00:33:18 Marcy
The crew brews in after it. After you do it twice, you know, then you then you scale it up to A10 barrel and then that goes around for the public and then if it's good enough through that, then it goes to our 100 barrel.
00:33:30 Marcy
So we have the three different systems.
00:33:33 Marcy
And we didn't, we didn't buy them in the.
00:33:34 Marcy
Right order.
00:33:36 Marcy
We we started with the system and then we got the 100 barrel system and then we were doing all our playbooks on 10 barrels.
00:33:44 Marcy
It's really.
00:33:44 Marcy
Tough to dump.
00:33:48 Geoff
So we got.
00:33:48 Marcy
The one barrel was a good idea.
00:33:52 Geoff
But that's that's.
00:33:53 Geoff
That's it.
00:33:54 Geoff
I think also kind of gives everyone a grounding in in the the focus on flavor focus on the process and and and.
00:34:05 Geoff
And the and.
00:34:05 Geoff
The teams are not just necessarily focus.
00:34:08 Geoff
So on.
00:34:08 Geoff
Focus from 1:00.
00:34:10 Geoff
There really is a cross departmental approach.
00:34:15 Geoff
And so obviously it's as we all know, you know there are some glory hounds in, in the worlds of any particular discipline, but the glory hounds are important, but all the support behind those glory hound.
00:34:31 Geoff
Really account for way more than 50% way more than 75% of of of the real work.
00:34:38 Marcy
What happens?
00:34:39 Geoff
The old adage 1% inspiration, 99% perspiration. So everyone knowing what's involved. Finally to get the end product consistently is.
00:34:50 Geoff
Kind of the the little bit of the icing on the cake of that whole process, but the real meat of the cake is the fact that we can put out beers that we really feel good about and tested and vetted when they get.
00:35:04 Geoff
Out to the the consumer.
00:35:08 Rob
That that reminds me a lot of new glaris another husband and wife Team Brewery, where all of their employees get trained to be tasters of the product, and they get to try it at the different stages and all that.
00:35:20 Geoff
Yeah, yeah.
00:35:21 Marcy
Right. Yeah, we have. We have a taste panel. So we run at 10:00 in the morning and we rotate through it and it's it's, it's fun, it's really amazing.
00:35:32 Marcy
You learn a lot, but.
00:35:34 Marcy
You can't drink.
00:35:35 Marcy
Coffee until 10 and that or after the taste panel.
00:35:38 Marcy
And that's really a detriment sometimes.
00:35:40
That's it.
00:35:44 Rob
So I'm thinking back to a couple of the beers I've had brought back for me that have been wonderful and you've used interesting ingredients like spruce tips and Birch syrup and alderwood well, especially the smoked alderwood are do you have any other local flavors you're looking at or or things that I have maybe not have gotten to try yet?
00:36:04 Geoff
Ohh boy yes.
00:36:06 Geoff
Yes, and you know, but you know, you you.
00:36:10 Geoff
Hit on some I think really.
00:36:11 Geoff
Neat iconic signature product.
00:36:16 Geoff
Raw materials that we we really enjoy the story.
00:36:19 Geoff
So like for the spruce tip, I'll just kind of digress, I'm not going to answer a question directly which is my prerogative, not necessarily what you want to hear.
00:36:28 Geoff
But you know.
00:36:30 Geoff
Captain Cook in 1778 on his second voyage, looking for the Northwest Passage, which now does exist, regrettably.
00:36:38 Geoff
But he was looking for it.
00:36:41 Geoff
But he was well known as a Brewer on board, but as importantly, he was well known for the health of his crew because he.
00:36:50 Geoff
Really did search out local.
00:36:53 Geoff
In local foods to augment the the seafaring larders that were, you know, basically salted meat and no vegetables, no, no fruits.
00:37:06 Geoff
He searched out the local ingredients, but he was also known as a great Brewer on board and one of the local ingredients they used in brewing.
00:37:15 Geoff
Was spruce and he was not always successful in making great beers.
00:37:22 Geoff
Probably much like our our.
00:37:24 Geoff
You know our brewing sometimes here we have to have to dump dump a few.
00:37:27 Marcy
Have to dump 50.
00:37:29 Geoff
But but he used spruce and he made references.
00:37:33 Geoff
14 references in his journals having to do with making beer with spruce, sometimes spruce bowls, but he said specifically the spruce, the new growth spruce.
00:37:44 Geoff
Was especially appealing to his crew.
00:37:48 Geoff
And and I'd have to say that that that historical significance is grounded in, in, in real scientific significance, because we we did some oil fractioning studies and found that the noble hops of of the brewing world had specific.
00:38:08 Geoff
Fractions that I were identical to the fractioning.
00:38:12 Geoff
Of spruce tips.
00:38:14 Geoff
Most people think of spruce as a pitchy, Piney, kind of like Evergreen, which it is.
00:38:19 Geoff
But the new growth is the new, new SAP runnings, much like whether it be Maple syrup or Birch syrup, that new running is high in sugar and actually has a very low component of some of those terpenes and the like.
00:38:33 Geoff
As it grows older, it does get that turpentine, turpentine like character.
00:38:38 Geoff
But really what it has is a real almost very like fruit like character.
00:38:43 Geoff
It's beautiful.
00:38:44 Geoff
And he used it.
00:38:45 Geoff
And so we tried to sit there and kind of really take the inspiration of the past as a way of expressing today what was appealing to people centuries ago.
00:38:58 Geoff
You know what?
00:38:59 Geoff
There isn't that much difference with the same.
00:39:02 Geoff
Products that could be appealed to those taste sensibilities of today.
00:39:06 Rob
OK.
00:39:07 Geoff
So anyway, that was a little bit of a.
00:39:09 Geoff
Departure. Sorry about going.
00:39:10
Off on that, yes.
00:39:11 Marcy
But you think we're using spruce in?
00:39:12 Marcy
A whole bunch of different ways that we never thought we would.
00:39:15 Marcy
So I mean it's it's we're we're hoping we can turn it almost into a small cottage industry of its own, which would be really awesome and support the folks out in the rural communities that are picking and processing these works.
00:39:16 Geoff
Right.
00:39:27 Geoff
Because it's a renewable, renewable resource, we're the largest National Forest in the United States.
00:39:33 Geoff
And basically we have that right there and it's not doing anything but pruning the trees.
00:39:39 Geoff
Which allows the the spring essence to fortify the the the real core of that, that botanical.
00:39:48 Geoff
So it's not hurting the plant, it's actually maybe enhancing the plant, but at the same time creating, creating something that's usable.
00:39:57 Geoff
But you know we've used.
00:39:59 Geoff
Other woods, red cedar.
00:40:03 Geoff
So that's the one that you didn't mention.
00:40:06 Geoff
You know, you look at the the use of woods in, in many products, whether it be, you know, oak in in the making of certain beverages or or like you said the Alder which is what we use traditionally as they hardwood that makes the the dry environment.
00:40:25 Geoff
For preserving meats and fish smoked fish, we use the alter as a heat source to smoke some malt, but actually roast the malt.
00:40:34 Geoff
That's what makes.
00:40:35 Geoff
Smoke Porter a a I.
00:40:39 Geoff
I think one of those first exposes of of departing from the norm that we.
00:40:46 Geoff
Did back in in 1988, smoked beers weren't even on the horizon in the US. They were a few enclaves in Bamberg, Germany, and the smoke beers really made a lot of sense to us because the old Brewers in in Alaska had to roast their own grains.
00:41:07 Geoff
Orders were very, very prevalent in Alaska in the early 1900s, late 1800s.
00:41:13 Geoff
By that same time, on the East Coast, the the, the pale pillows and loggers were taking over, but the West was a holdout.
00:41:21 Geoff
And so the idea of a of a dark beer was not unusual, and the idea of of roasting grains to create.
00:41:28 Geoff
That you know.
00:41:30 Geoff
Quite frankly, all grains were directly associated with the heat.
00:41:33 Geoff
Course. And so when you think about back in 1900 in, in Juneau, AK?
00:41:41 Geoff
If you walk down any St.
00:41:43 Geoff
what did you smell?
00:41:45 Geoff
You smell smell.
00:41:48 Geoff
Smoke. Yeah. Everybody was heating their homes that way, BBQ. There was those things. Barbecue in in Juneau, AK in 1900. Everything was barbecued.
00:41:58 Geoff
Everything was cooked on wood and guess what, a?
00:42:01 Geoff
Little bit of smoke in your order.
00:42:06 Geoff
Was standard.
00:42:11 Marcy
But we love it.
00:42:12 Marcy
It was a.
00:42:12 Marcy
It was a fun recreation to come back with that and be able to produce this.
00:42:18 Marcy
The smoke waters been we just popped the bottle because we couldn't stand.
00:42:22 Geoff
It but to your point, you know we we.
00:42:26 Geoff
Go back to and there's the the.
00:42:27 Geoff
Thread that I like about our conversation.
00:42:29 Geoff
Is that there?
00:42:30 Geoff
That's all integrated in what we do is is about where we're from and what we are is dictated by the environment.
00:42:39 Geoff
And so being the stewards of the environment is sometimes.
00:42:45 Geoff
Due to necessity, but sometimes it's due to your ethic allegiance to why we're here.
00:42:52 Geoff
We love where we live.
00:42:54 Geoff
It's absolutely gorgeous, but it's also real fragile.
00:42:58 Geoff
Our growing seasons are very small and short, and so when we've hiked in the Arctic.
00:43:05 Geoff
Those footprints last a long time in the Arctic tundra.
00:43:09 Geoff
A lot longer than most other places, and it really gives you a sense of responsibility all.
00:43:17 Geoff
Because when you make those footprints, no one else is are there, but also a sense of, Oh my goodness.
00:43:24 Geoff
How how do you how do you preserve this?
00:43:27 Geoff
How do you nurture this?
00:43:29 Geoff
And how do you take care of it?
00:43:31 Marcy
And the spruce tips has been a great example of having that is not hurting the trees at all, and it's helping growing seasons and everything.
00:43:39 Marcy
So it's definitely a.
00:43:40 Marcy
Renewable resource that's going to be.
00:43:42 Marcy
We hope will be a good solid.
00:43:45 Marcy
Industry down the road.
00:43:48 Marcy
We also, the other thing is.
00:43:48 Rob
OK.
00:43:50 Marcy
Berries too.
00:43:51 Marcy
That's what we did in.
00:43:52 Marcy
Mostly, but there we have berries, we.
00:43:54 Marcy
Have you know plants we have?
00:43:57 Marcy
Spruce tips we.
00:43:58 Marcy
Have wood.
00:43:58 Marcy
There's a lot of things up here that we play around with.
00:44:02 Rob
Well, thank you.
00:44:03 Rob
I am going to let Dan get a.
00:44:04 Rob
Question or two in all.
00:44:07 Dan
Right. Excellent. I'm.
00:44:07 Dan
Going to go.
00:44:08 Dan
Back to, you know, just brewing in general in Juno.
00:44:12 Dan
I couldn't find the answer to this or is all of your beer that's distributed made at your brewery, or is it contracted out?
00:44:19 Marcy
Right here.
00:44:20 Geoff
Everything, everything that has Alaskan Brewing Company.
00:44:23 Geoff
On it is made in Juneau, AK.
00:44:26 Geoff
So, you know, going back to the Indiana question.
00:44:26 Dan
Excellent. So.
00:44:29 Geoff
That's really, you know, it's all about transportation.
00:44:32 Geoff
And that that.
00:44:33 Geoff
Challenge, but yeah, sorry about that didn't.
00:44:35 Geoff
Mean to interrupt you, Dan?
00:44:36 Dan
No, no problem at all.
00:44:37 Dan
Go ahead and tell us about the challenges you have with shipping.
00:44:40 Dan
Like you mentioned, you're not connected to the roads where you're.
00:44:42 Dan
At it's a really unique area.
00:44:45 Dan
Talk to us about how you get this.
00:44:46 Dan
You're halfway across the country.
00:44:50 Geoff
Well, I I have to say when you when you talk about the dry, uninteresting reality of of how do you make beer and then keep on making beer, how do you make it sustainable?
00:45:03 Geoff
You know, there's a sustainable sustainability question in regards to the environment, but then there's a sustainability question that has that that has to do with finances and and and economics.
00:45:15 Geoff
When we started, I'd have to say our banking relationship had those same questions and and at the time, what was interesting is that the second largest user of shipping services in the world, the second largest was Heineken.
00:45:34 Geoff
Because Heineken was distributing all over the world.
00:45:38 Geoff
And the Heineken in the US at the time not not, not necessarily.
00:45:43 Geoff
Now and I don't want to get myself.
00:45:44 Geoff
In trouble here?
00:45:45 Geoff
But at the time came from Holland.
00:45:48 Geoff
And they were shipping.
00:45:50 Geoff
All over the world and by the.
00:45:52 Geoff
Way the the first largest user of shipping services.
00:45:55 Geoff
Was U.S. military.
00:45:56 Geoff
So but but the the the concept at the time too was was that here is a a novel product. Again let's go back to that that 19701980 period. You know craft beers.
00:46:09 Geoff
Weren't there imports were were were the unique labor profiles that people searched out?
00:46:17 Geoff
And in 19.
00:46:18 Geoff
86 three percent of all beer consumed in the US was imports. .3% was craft.
00:46:25 Geoff
So that is a different era.
00:46:28 Geoff
But you know you you're looking at the fact that how do you create products that are unique and then get them to market?
00:46:38 Geoff
We were looking at the paradigm at the time of of the the major Brewers weren't interested in in having this huge.
00:46:45 Geoff
Bouquet, bouquet of malts and hops and yeast profiles that we were striving for so.
00:46:55 Geoff
So yes, the challenges of.
00:46:57 Geoff
Economics and and transportation are huge.
00:46:59 Marcy
So for us, you know, to back up just a little bit, yes, we're remote up here.
00:47:04 Marcy
There is no Rd.
00:47:05 Marcy
in or out.
00:47:05 Marcy
The only way we get stuff is either by boat, as Wendy talked about on coming in and out on.
00:47:10 Marcy
The boat line.
00:47:11 Marcy
Or which is barge for us or by air and air is super expensive, so it pretty much boils down to.
00:47:19 Marcy
Large lines traffic back and forth and.
00:47:21 Marcy
It's a five day voyage.
00:47:23 Marcy
To go from here down to Seattle, so we if we get a large once a week and unlike our our our our brother in the lower 48 if we blow it we're out for.
00:47:38 Marcy
At least a.
00:47:38
Week, you know, so.
00:47:40 Marcy
It made us have to really think about planning.
00:47:43 Marcy
And think about, you know, preparing ahead just just as anybody up here in the last frontier does, but that's a unique, a unique character.
00:47:52 Marcy
The fortunate thing is that water is the least expensive mode of trap.
00:47:57 Marcy
It's less expensive than trucking and less expensive obvious than air.
00:48:04 Marcy
So that's not the most expensive part of our our journey, but it does add a factor on there and adds a timeline and we were very concerned about quality too because as it's going down the barge, we have to put, we have to keep that beer temperature control, which once again adds another cost on there.
00:48:23 Marcy
Cause you don't want it freezing and you don't.
00:48:26 Marcy
Baking either so.
00:48:28 Geoff
And then even to drill down even in the.
00:48:29 Geoff
Shipping panels of of you know, transportation costs.
00:48:33 Geoff
There's two modes of of of shipping.
00:48:37 Geoff
One is container ships where you look at the connexes, the 40 foot boxes that are stacked up in every port in the US that maybe people are aware of.
00:48:46 Geoff
Maybe they aren't.
00:48:47 Geoff
They just look like the the box on top of a 18 wheel trailer, but there's container ships that would put those in the hold and then there's barges and barges then have a much less expensive cost of transportation, albeit.
00:49:06 Geoff
At A at a longer time of transport.
00:49:11 Geoff
So when you're even dealing with shipping our, our, our transportation routing.
00:49:17 Geoff
Is less impactful as far as a carbon footprint.
00:49:21 Geoff
But that also.
00:49:22 Geoff
Means that.
00:49:23 Geoff
Means that we had to be very, very mindful on the on the longevity of our product, the the stability.
00:49:33 Geoff
So when.
00:49:33 Geoff
It goes back.
00:49:34 Geoff
To that CO2 recovery, really, in many ways, you know we've.
00:49:38 Geoff
Always focus on.
00:49:40 Geoff
How do we maintain the the quality of our?
00:49:42 Geoff
Product when we have these distance.
00:49:45 Geoff
And so I think that also was one of those things that our environment where we live focus our energies on to making sure that we did things.
00:49:56 Geoff
We did things with that mindfulness because we knew as we grew and we went further afield, we would be held to the same standard as anybody, whether it be down the street or in the next state.
00:50:08 Geoff
Or literally across the continent.
00:50:12 Geoff
So so yeah.
00:50:15 Marcy
This challenges.
00:50:16 Geoff
The our location.
00:50:19 Geoff
Kind of focused our efforts.
00:50:22 Dan
Yeah, definitely makes sense. One more question, I'm going to pass back over to Ken. You opened your distillery back in 2019.
00:50:30 Dan
Tell us what brought you to do that and how are your RTD's doing? We tend to talk about the market shifting towards that type of drink. Are you seeing that or just tell us about it in general?
00:50:43 Geoff
20/20/19 we did, we did get a distilling operation along with the licensing, but of course we know what happened in 2020, COVID and everything kind of got weirded out and.
00:51:02 Geoff
But in in in light of the fact that really this distillation is, is is really another step that requires all the brewing operations up to that point.
00:51:16 Geoff
For us it it made all the sense in the world to have that as one additional part of our beverage trade.
00:51:24 Geoff
We did have to sit there and think about because we had as part of our mission statement producing internationally recognized craft beers and we changed that to graft beverages because.
00:51:37 Geoff
I would have to say that really the experiential hedonistic part of our lives has to do with the food and liquid that we can.
00:51:48 Geoff
So, and we're a beverage manufacturer, we have all the infrastructure in the like and there are things that we can do that that.
00:51:57 Geoff
It it just.
00:51:58 Geoff
It it was like in some ways, maybe a little bit.
00:52:03 Geoff
The industry was telling us there are other beverages that you have expertise in.
00:52:09 Geoff
And so we.
00:52:11 Geoff
We're aware we have to adapt and change.
00:52:16 Geoff
Much like seasons change.
00:52:18 Geoff
So do we.
00:52:19 Geoff
And with that so.
00:52:21 Geoff
How they doing?
00:52:21 Geoff
They're doing well.
00:52:22 Geoff
They're doing really well.
00:52:24 Marcy
We just released them.
00:52:25 Marcy
They're they're new.
00:52:27 Marcy
We just got them out here in May of this year.
00:52:30 Marcy
So and they're only in Alaska at this point.
00:52:32 Marcy
So we had a big learning curve, lots to.
00:52:35 Marcy
Learn we weren't we.
00:52:36 Marcy
Weren't the Steelers when we started?
00:52:39 Marcy
We're learning a lot and it's a good thing.
00:52:42 Marcy
It seems to be very popular.
00:52:45 Geoff
But I'll leave in a couple of.
00:52:48 Geoff
Threads here.
00:52:51 Geoff
We're in the flavor business.
00:52:53 Geoff
So my goodness, Oh my.
00:52:56 Marcy
God, it opens up a.
00:52:57 Geoff
Lot more we have.
00:52:58 Geoff
We have huge opportunities to to express ourselves so.
00:53:04
You know we.
00:53:05 Geoff
We use.
00:53:07 Geoff
We tend to use less sugar by a long shot.
00:53:09 Geoff
I mean we're we're.
00:53:11 Geoff
3rd The bricks of most other other RTD's were.
00:53:18 Geoff
But we're using.
00:53:20 Geoff
Spruce you know, we're using things that are that are that.
00:53:23 Geoff
Are unique to.
00:53:24 Geoff
To to to maybe our our DNA and is it is it, is it fully developed?
00:53:31 Geoff
No, we're we're not even in in into the adolescent.
00:53:35 Geoff
Phase of our distillation.
00:53:41 Ken
Well, you said you're a craft beverage maker and the two things that I did not see now, of course we're not in Alaska and we're not there every day.
00:53:49 Ken
I do not see any seltzers on your untapped page.
00:53:54 Ken
Have you guys made any seltzers or tried doing any alcoholic seltzers up there?
00:53:59 Marcy
Actually we have.
00:54:00 Marcy
It's kind of quiet but but not not up here.
00:54:04 Marcy
We actually have seltzers here that we have been selling for before.
00:54:08 Marcy
COVID actually we we.
00:54:10 Marcy
Right, right, right there.
00:54:11 Geoff
No, no. Yeah.
00:54:12 Marcy
So he wasn't right about them.
00:54:13 Geoff
I would say, well, it's been now like.
00:54:16 Geoff
Four and a half. Five.
00:54:17 Geoff
Years. So yeah, 18, yeah.
00:54:20 Marcy
And that's something we're getting a lot of praise for.
00:54:22
2018.
00:54:22 Marcy
Is those seltzers they're made with spruce, a lot of them with the spruce tips and.
00:54:26 Marcy
Stuff. So they're.
00:54:27 Marcy
And they're not.
00:54:28 Marcy
As sweet and people really love.
00:54:31 Marcy
Of them up here we outsell white cloth.
00:54:36 Marcy
And truly in the in the market and people visiting have said, why can't I get these down South?
00:54:44 Geoff
Well, it's the proliferation of those, there's, there's just no space.
00:54:46 Marcy
So many so.
00:54:47 Geoff
But once you mention the word sweet, I mean.
00:54:49 Geoff
Our sauces are zero car 0.
00:54:56 Geoff
Carb but the sweetness is a is a flavor association with the spruce.
00:55:03 Geoff
So while while we have a.
00:55:05 Geoff
Characteristic of being extraordinarily dry, as the cells are typically is, there is a interesting flavor association having to do with the very like.
00:55:15 Geoff
Actors that are innate to I think that's true character, and it's really interesting.
00:55:22 Geoff
So I think that's one reason why we do so well.
00:55:24 Geoff
But yeah, and and also I think to that that question let me take another another step too is we are also you know we we're playing with definitely a A the.
00:55:35 Geoff
Non Alcoholics sodas and the like.
00:55:39 Geoff
Again, we're we're focusing on low sugar, low, low, low carb but.
00:55:46 Geoff
But it's all an exploration.
00:55:47 Geoff
It's all you know, living in the last, you know, living, living the life in the last frontier.
00:55:51 Geoff
Where where we we're kind of open to.
00:55:55 Marcy
Trying new things.
00:55:57 Ken
Well, as we're seeing the changes here in the landscape, what about non alcoholic beers?
00:56:04 Ken
There are a lot of breweries like Brooklyn.
00:56:06 Ken
Obviously we had two routes here in Michigan.
00:56:08 Ken
Athletic, athletic exploded over the, you know, since COVID started.
00:56:13 Ken
Are you seeing a call for non Alcoholics up there, non alcoholic beers?
00:56:18 Ken
Beverages other than even beer.
00:56:21 Marcy
Not so much up here.
00:56:23 Marcy
We're typically.
00:56:24 Marcy
Behind you know.
00:56:25 Marcy
Everybody else.
00:56:27 Marcy
So we'll see what happens.
00:56:28 Marcy
But I mean we do get calls for, but not not a lot and and the trick is we think anyway is to be able to make make the beer flavorful.
00:56:40 Marcy
And the quality of the flavor is is what's important too.
00:56:44 Marcy
So to do it, it is what is the challenge?
00:56:47 Geoff
Accolades to those who are or who are doing it.
00:56:50 Geoff
But no, we're not.
00:56:53 Geoff
We're we're focusing.
00:56:54 Geoff
Our efforts on.
00:56:55 Marcy
OK.
00:56:55 Geoff
The fact that we make beverages and we're we're.
00:56:59 Geoff
I think we have plenty of horizons that that.
00:57:03 Geoff
Have yet to.
00:57:03 Geoff
Be fully explored.
00:57:07 Ken
Well, you don't want to spread yourself too thin and offer a little bit of everything.
00:57:10 Ken
Want to make sure that.
00:57:11 Ken
You hone in on.
00:57:12 Ken
This pilsner, by the way, I haven't crushed a beer like this and so damn long.
00:57:18 Ken
I was wondering where it went and obviously I drank it all so I I definitely enjoyed it.
00:57:25 Ken
But as we kind of end the show, we like to end it with a little bit of high note.
00:57:29 Ken
Maybe ask you some fun questions?
00:57:31 Ken
Get a little bit personal.
00:57:33 Ken
Not too personal, but enough personal.
00:57:35 Ken
So we're gonna start with.
00:57:36 Ken
Wendy. Wendy what?
00:57:37 Ken
Is your final question for Jeff and Marcie here.
00:57:40 Wendy
Well, as I like to tell people to go on, take the cruise to Alaska if somebody is in town for one day, where would you suggest they go and eat?
00:57:52 Marcy
Taku Glacier Lodge.
00:57:54 Marcy
Very good mercy.
00:57:56 Marcy
Practically your life, it's.
00:57:57 Marcy
An incredible tour.
00:57:58 Marcy
It's a wonderful place.
00:58:00 Marcy
And and the salmon that they cook is amazing, and you probably will see a bear at the same time.
00:58:06 Geoff
And it's an incredible, incredible story about A and a place.
00:58:09 Marcy
And of course, that's really cool.
00:58:11 Geoff
But it's an incredible story about an amazing pioneer.
00:58:14 Geoff
Her name was Mary Joyce, who basically did things that would would, would, would, would, would blow your mind today anyway.
00:58:19 Marcy
It's mind boggling today.
00:58:23 Geoff
So it's an experiential thing both.
00:58:26 Geoff
Culinarily visually, because the travel out there is spectacular and then the essence of the story really epitomizes what makes the last frontier.
00:58:35 Marcy
And that is one of the things offered on that Juno Juno tour thing you can win.
00:58:40 Marcy
So sign up.
00:58:42 Wendy
It is.
00:58:42 Wendy
I didn't get to go because I chose to go to the breweries in Juneau when I was there, so I visited you guys instead.
00:58:47 Marcy
Well, that's not.
00:58:49 Geoff
We're we're not going to be self-serving like.
00:58:50 Wendy
Yeah, yeah.
00:58:51 Dan
You should be.
00:58:54 Ken
Rob, what's your final question for Marcy and Jeff?
00:58:57 Rob
What was the last board game or card game?
00:58:59 Rob
You guys played?
00:58:59 Rob
And who won?
00:59:02 Marcy
Cribbage. Was it cribbage?
00:59:05 Marcy
It was cribbage and I think he won and I won the one before.
00:59:08 Rob
OK.
00:59:10 Marcy
So it's three match time.
00:59:15 Ken
Dan, Dan, your final question for Jeff and Marcy.
00:59:18 Dan
All right, mark.
00:59:18 Dan
So I'm glad you brought up bears.
00:59:20 Dan
I've watched plenty of shows like Alaska Highway Patrol and shows like that.
00:59:24 Dan
How many times?
00:59:25 Dan
Have you had a moose or bear coming?
00:59:26 Dan
To the brewery.
00:59:27 Dan
And what did you do?
00:59:28 Dan
About it.
00:59:28 Rob
OK
00:59:30
Yeah, yeah.
00:59:32 Geoff
Let me tell.
00:59:33 Geoff
You OK? Yeah. So.
00:59:33
Well, no moose.
00:59:34 Marcy
No moose.
00:59:34 Marcy
We're not a moose country.
00:59:35 Marcy
That's good.
00:59:36 Geoff
Yeah, that's one thing that's interesting is because the all southeast Alaska was covered by glaciers as they receded.
00:59:43 Geoff
Plant succession in animal succession has kind of been dominating.
00:59:47 Geoff
Long story short is.
00:59:48 Geoff
Moose are starting to come into the.
00:59:50 Geoff
You know, because the glaciers have receded long enough ago that they're finding.
00:59:56 Rob
It and so but.
00:59:57 Marcy
New plant, right?
00:59:58 Marcy
We may get moose, but not yet right now.
01:00:00 Wendy
It's just there.
01:00:01 Geoff
We we worried, we worried about moose.
01:00:04 Geoff
We worried about bears and I have to admit, you know, I had a rifle.
01:00:10 Geoff
Just in case because I was worried.
01:00:11 Geoff
About the safety of.
01:00:12 Geoff
My staff, it was a 30.
01:00:14 Geoff
You know, 30 odd.
01:00:15 Geoff
Six with a three.
01:00:15 Geoff
100 grain bullet.
01:00:17 Geoff
22,000 feet per second type of velocity.
01:00:21 Geoff
Long story short, never had to use.
01:00:23 Geoff
It glad, but we had a fence.
01:00:26 Geoff
Around the brewery.
01:00:28 Geoff
And a bear did get in the fence.
01:00:31
And I don't.
01:00:31 Geoff
Know if you know what a crab trap is.
01:00:33 Geoff
It's a small opening into this wire wire mesh cage.
01:00:38 Geoff
The crab crawl crawls into the only opening it can get into, but it can't get out.
01:00:43 Geoff
Because it's a small opening, it's hidden.
01:00:45 Geoff
Well, that's what happened to the bear.
01:00:48 Geoff
It got into the brewery fence.
01:00:51 Marcy
And then.
01:00:51 Geoff
And couldn't get out.
01:00:54 Geoff
Guess what we had to do?
01:00:56 Geoff
We had to go out and guide the bear out.
01:01:01 Geoff
So bears actually have a reputation.
01:01:05 Geoff
They are very dangerous when they're scared.
01:01:08 Geoff
Or they're habituated in an inappropriate.
01:01:11 Geoff
Way to human activity.
01:01:13 Geoff
Our bears are not that way.
01:01:15 Marcy
Or if that comes and they're protected, but they're.
01:01:17 Geoff
Protecting the cups.
01:01:19 Geoff
Now, granted, we still have people that don't do a very good job of of guarding their garbage.
01:01:24 Geoff
And so they get habituated to being associating humans with garbage, and that's bad.
01:01:28 Geoff
But that bear was very happy that we got it out of the brewery.
01:01:32 Geoff
Premise and it was fine.
01:01:33 Wendy
It was happy. Happy to.
01:01:35 Marcy
And Wendy, if you were in town, if you were in town, you may have.
01:01:38 Marcy
Even seen a.
01:01:39 Marcy
Bear in downtown because it's tipple to.
01:01:41 Marcy
Go pub crawling downtown and run into a bear on the street.
01:01:45 Marcy
Did you run into that?
01:01:47 Wendy
There was not when I was.
01:01:48 Wendy
There it, it was, raining really hard.
01:01:52 Marcy
Probably just didn't see it.
01:01:54 Wendy
It could be.
01:01:58 Ken
Well, my final question.
01:01:59 Ken
For you if.
01:02:00 Ken
You guys and this is the royal you those who are listening follow us on twitch.tv/better on draftkick.com. Better on draft, Facebook, YouTube, all that fun stuff a lot.
01:02:10 Ken
Of chatting going.
01:02:10 Ken
On in Twitch, including everyone talking about their first beer and what people drink as their first.
01:02:16 Ken
Where I myself was probably a Coors Light person, even though I grew up in Michigan.
01:02:22 Ken
Therefore, we were probably more apt to drink Molson and Labatt when we had the opportunity.
01:02:26 Ken
But Marcy and Jeff, what were your first beers that you remember?
01:02:32 Marcy
Mine I remember was lucky.
01:02:34 Marcy
You guys remember lucky Logger and they had the caps on the bottles with the puzzle underneath.
01:02:40 Marcy
So you popped the cap and then you had.
01:02:42 Marcy
To figure out.
01:02:43 Marcy
The puzzle with some.
01:02:44 Marcy
Kind of a little puzzle thing that.
01:02:46 Marcy
That it was it.
01:02:47 Marcy
Was fun.
01:02:48 Marcy
It was a great thinking game.
01:02:50 Wendy
It's totally my kind of thing.
01:02:54 Geoff
Boy, I I.
01:02:55 Wendy
OK.
01:02:56 Geoff
Yeah, I have to say there's like a a number of beers that that really were iconic to me, but that's not the first beer I had.
01:03:05 Geoff
I had to say Oh my God, the first beers.
01:03:08 Geoff
Well, I don't really remember the first beers other than I remember I remember.
01:03:13 Marcy
On grass.
01:03:15 Geoff
My dad was in the foreign service.
01:03:16 Marcy
Can you?
01:03:17 Geoff
My dad was in a foreign service, and so I lived in Berlin, Berlin, Germany in 1970 to 74 back in the Iron Curtain days. And I remember my dad being very appreciative of one of the people in the motor pool.
01:03:33 Geoff
In getting our car to our house.
01:03:35 Geoff
So we gave him a case of an American domestic beer.
01:03:44 Geoff
All the German locals didn't drink it.
01:03:52 Geoff
So so that that that was iconic, that wasn't my first beer consumption, but it.
01:03:57 Geoff
Was one of those.
01:03:58 Marcy
He was young at that.
01:03:58
Meetings. Yeah. Yeah, but.
01:03:59 Marcy
Time he were wondering.
01:04:00 Geoff
Yeah, and yeah, I was underage, but at the same time I, you know, I was of of beer drinking age in Germany.
01:04:06 Geoff
Young young beer.
01:04:07 Geoff
They would have.
01:04:08 Geoff
But I would.
01:04:09 Geoff
Say the the things that really impacted me.
01:04:13 Geoff
We're a Heineken dark.
01:04:16 Geoff
I would, as a poor college student, I would get, I think in dark and and I would savor it.
01:04:21 Geoff
I was like, wow, the flavor.
01:04:24 Geoff
And again this is this is.
01:04:26 Geoff
Pre wait pre craft no one was doing anything you I'll be on had to.
01:04:32 Geoff
You know what I mean.
01:04:34 Geoff
Ohh yeah.
01:04:34 Geoff
Fritz Maytag at anchor was was was it was it was getting going but but anyway that was impactful but one.
01:04:43 Geoff
Of the epiphanies.
01:04:44 Geoff
I had when I was going to Seibel.
01:04:49 Geoff
Institute for Brewing Science after my chemical engineering degree.
01:04:54 Geoff
Was Jimmy red?
01:04:56 Geoff
Friend of mine gave me a shimmy red and I was like.
01:05:02 Geoff
I it was like unbelievable new dimensions. I hadn't even thought of that existed in beer now, sorry again throwback, this is 1982. This is way before.
01:05:18 Geoff
But anyway, that's my my answer.
01:05:21 Geoff
Sorry about that Ken, I rambled on.
01:05:23 Ken
Don't be sorry.
01:05:24 Ken
No, I I think everyone when they when they think about the one the beer that there is their first beer but the beer that started it all, it doesn't have to be a first beer but it has to be as as Ron Thord posts in in our YouTube page like.
01:05:38 Ken
For me, killians Killians is the beer that makes people understand that there are other beers.
01:05:44 Ken
So when when people talk about American beer, obviously.
01:05:47 Ken
The stigma is still always Bud Molson.
01:05:49 Ken
Ours are Bud Miller Coors, not Molson. But now that we talk about American beers and American styles and the styles that we have continued to grow and progress, I'm sure they might laugh at us for our thick lactose milkshake IPA's. But they'll still look at us and they'll be like, wow, that's a pretty good, you know, West Coast.
01:06:12 Ken
When we had a a former a guy who used to own a beer store in Japan, they clamored for stone.
01:06:18 Ken
They wanted the freshest stone that they could get.
01:06:21 Ken
They loved that West Coast IPA.
01:06:22 Ken
In Japan.
01:06:24 Ken
So yeah, I I think it's important to always remember a little bit of where you came from and as you're going forward, Alaska Brewing, where are you going forward?
01:06:33 Ken
Where are we gonna see you guys? Where can we find you? You're in 25 states. Can we order online? If we're not in their states? Are you on Tavor? Where can we get your beer?
01:06:44 Marcy
We are online through a couple of craft.
01:06:50 Marcy
Clearing houses, basically. So you go into beerfinder.com or beer Finder on our website and then look below if you're not in the area, it says where to go.
01:07:00 Marcy
There's a couple.
01:07:00 Marcy
Of retailers that are listed that do ship.
01:07:02 Marcy
Beer. I think it's.
01:07:03 Marcy
Craft City is the name of 1 of.
01:07:05 Marcy
Them and there's another one.
01:07:06 Marcy
Too. So there's a couple.
01:07:08 Marcy
That are doing that, hoping to get better.
01:07:10 Marcy
With that, though, right now we're just trying to get all of our shipping and distribution channels back in place.
01:07:19 Ken
Perfectthatsalaskanbeer.com you guys are in Juneau, AK, do you have any other satellite sites anywhere else or is it just your your one brewery and that's where we?
01:07:30 Ken
Gotta come find Jen.
01:07:31 Ken
See you.
01:07:32 Marcy
That's it. Come see us. We'd love to see you up here. It's beautiful here. We're having great weather. 55 degrees and.
01:07:39 Marcy
Cool. It's awesome.
01:07:41 Ken
Hey, Dan.
01:07:41 Ken
What's it in Phoenix?
01:07:42 Dan
Right now it's about.
01:07:44 Dan
Five, we got the monsoon rolling in though, so that'll change.
01:07:52 Ken
All right, once.
01:07:53 Ken
Again, Marcie and Jeff, thank you so much.
01:07:55 Ken
For joining us, we truly appreciate it.
01:07:57 Ken
Go find them.
01:07:58 Ken
Go drink their beer, obviously.
01:08:00 Ken
Go drink one of my favorites, the Alaska and Amber when you get.
01:08:03 Ken
A chance to.
01:08:03 Ken
Go out there and no matter what you think.
01:08:05 Marcy
Of your beer.
01:08:06 Ken
We think it's.
01:08:08 Ken
Better on trap.
01:08:10 Ken
Have a good night.
01:08:10 Wendy
Absolutely. Cheers. Cheers.
01:08:22 Ken
And bro.