on the next episode of Soap Suds and smokes. So my 10 years ago, did you ever think you'd be coming to 10 seasons of this? Oh no, actually that is the common story that I tell everybody. Is that so Good Boy Gemini. Uh as we were talking about doing this very early on, I said that I didn't think we would last, you know, even to 10 episodes and I think that I would just get this, you know, out of the way and that idea would be done. So I don't know, 500 episodes later. Here we still are.
So it's best bet ever lost on this episode. We're going to actually discuss our production plans for season 10 of sips Suds and smokes. We have plans. I know it's, it's written on the back of a cocktail napkin. That is probably after we've had four or five old fashioned something that's probably the, we'll be right back after this break, brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is.
It sips suds and smokes with your smoke and host the Good Old Boys. Welcome to this special edition of sips Suds and smokes. I'm good old boy mike and joining me here on this special episode is Made Man bob howdy howdy and google juliana. Hey everyone and good old boy Dave, hey bud on this episode, we're going to actually discuss our production plans for season 10 of sips Suds and smokes. We have plans. I know it's it's written on the back of a cocktail napkin.
That is probably after, we've had four or five old fashioned something that's probably the best way that I can describe any of our planning process, you know, for sure. Mhm. Uh julianna and Dave were actually going to talk about our sub segments and main man bob, we're gonna talk about the ship's crew and what they're going to discuss on those segments as well.
Now we have some variability in the number of episodes, you know, from one season and next, but you're actually beginning a fresh episode every fresh friday. We actually have kind of the opposite problem where we always have too much to talk about. Not enough broadcast time. So we're gonna have some more online only episodes cover some of those topics as well. Well, first it's going to be made man bob to tell us what is coming up for some of our sip segments for season 10.
Absolutely nothing thanks and seen and that is the extent of our planning process. Once again, there's my career in the adult film industry so well it's it's been uh What can you say, 2021, it was better than 2020, you know, and hopefully 20, will be better. Um you know, with COVID going sideways at this point. Who the heck knows? But I mean it's, you know, last year was a pretty good year. We won the taste awards, we won a webby and a few others.
Um we did not manage to go to as many uh whiskey shows or events as we would have liked. Um, we did hit the bourbon classic and uh, the van winkle event and did the media tour with Buffalo Trace in 17 92 makers and bullet and all that, you know, had had a good, had a good time doing that cocktail competition in the grand tasting. Uh they moved it this year to Louisville Slugger Field. Really much nicer venue. Let's see. Earlier this year we did a bourbon and bacon pairing class for my charity.
So we got to raise some money for them. Um, we all did get to go to the Big four Roses charity event up and uh the middle of nowheresville Tennessee, jesus mike drove me out there and I thought, I thought it was like a puppy that he didn't want anymore. He was just gonna like take me out and then drop me off and you know, tell my wife that he took me to that happy farm. You know where your, where your goldfish went. They have most of their natural teeth in that part of the state.
Yeah, they just keep them in a jar. So yeah, I didn't say how they're keeping up, but I'm just saying that they have most of their natural tea. I've got them all there right here like quick, quick, quick, quick, quick. Okay, so uh, somebody should play that band again thing. Oh yeah band once again. So we did we hit the Kentucky bourbon festival and covered that this year and and looking forward to that next year. The new the new format was really nice.
Um And for the first time that they had it that way I thought they did a pretty good job. They fought uh an epic like noah level flood about six hours before the thing happened and still managed to pull off a pretty nice event. Um We had mike came down and we went to the big smoked whiskey fest down here at Fort Lauderdale. Um Really nice event. Um Every cigar manufacturer out there was there and quite a few whiskeys were there, the only time I've been to a cigar event on Sovereign territory.
Mhm. Yeah, don't don't fall down the stairs because trust me you're not gonna be able to sue. Um And that's coming from a lawyer, I'm trust me on that one, it's not happening. Um And then uh the week after that did whiskey fest in new york.
Um And then we did a honor flight charity dinner a couple of weeks ago, raised some money to send some World War Two veterans off to D. C. Um managed to take some of the downtime that we all had last year and and finally got around to get my w set certification and spirits and got my certificate of scotch, whisky from the Edinburgh whiskey Academy and a few other things I was working on, we did manage to get a couple of barrel picks in, most of them for our charity.
Um but coming up for this year I'm gonna be a napper in two weeks, I'm going to hit a few wineries out there, hoping to possibly get out to Vegas in april for the universal whiskey experience. Um Also looking at possibly doing whiskey live in july, we'll see definitely going back for the K. B. F and possibly for the USa trade tasting up in new york um also hoping to get back to Chicago for whiskey fest.
It was the same weekend as bourbon classics, so we weren't able to do that, but trying to get a few of those together um had some great shows last year, we had some really good shows on some of the, some of the more well known and some of the lesser known independent bottlers, which is always always interesting because I mean it's, it's amazing how some of the, some of the malt whiskeys in Scotland.
Honestly, the people that don't make it actually put out sometimes better whiskey than the people that actually make it, We were able to do. Um the four fall releases from last dropped Stiller's um that was epic. Um I think mike looked up how much that would have run if we'd have bought all the bottles and it was pretty much a really nice condo and then on the wine shows, we we did some really great wine shows this year.
We also did a sherry show that I've been looking forward to producing that for quite some time. Um There's not a lot of people out there in the US at least that are very familiar with sherry, so hopefully we were able to give them a basic education of it and and get them out there and get them trying some of them. Um working on a second sherry show, hopefully for 2022 with the folks from Gonzales bias and then upcoming shows. Uh we've got a lot on the plate.
We're gonna be hopefully in the next couple of weeks recording a show on all of the Dia Geo special releases. They were very kind and sent us a box with all of them. Um Yeah there's there's a there's a I think it's a 26 year old wagon villain in there that I swear every night when I go to bed I hear it calling me. Um We've got to show, we're doing uh most of the range from glen Aleke, we've got space burn.
Um And then we've got we've got a whistle pig show, we've got a couple of from, let's see, we've got some stuff from Woodinville, we've got babies County, we've got westwards malt, cask strength, we're gonna be doing a show on most of the line from Aaron. Um And then another one that I'm really looking forward to is we're gonna be doing an irish whiskey show.
We've got several from writers tears and then we've got several from Waterford, um which is uh, Mark from Brick, Lottie, Mark Rainier, Is that the red breast 27 show? Right, You wish it's, it's, I mean, this is the guy who was one of the guys behind, you know, uh, when he left there, he decided he really wanted to focus on terroir in whiskey, most specifically the grain.
So these are all made at the same place, but you can take the bottle and scan the bottle and get down to the point where you can actually see the exact farm that that grain came from, what day it was planted, what day it was harvested, you know how long it took them two malted, you know, when it was, when it was, when it was mashed.
I mean, literally every single detail of it, so that you can sort of cue in on The, the differences in terroir between one farm in one place and another farm, you know, 20 miles up the road. Um, so I'm really looking forward to doing that show to, you know, to see if, if hopefully I have the palate to actually tell the difference.
Um, but we've got balvin Eaton 15 09, batch eight in the queue, we've got the last two Booker's releases in the queue, we've got the bakers, 11 year old, we've got some great stuff from Ben Riak, we've got the Blade and bow 22 we have a whiskey from Cores, the beer, people from colorado, we've got several here from barrel bourbon, we've got a new one from new riff. I've got a box full of bottles from Penelope, which is a new label that seems to be making a name for itself.
Um, We've got two more from the folks at Lucky seven. I, if they're half as good as the ones we did earlier in the year, I think the proprietor was my pick for new product of the year. Um, we've got larceny barrel strength, we've got the new Glenmorangie 18 gear, the Azuma Makoto flower bottle um, and more and more stuff coming in pretty much every day. So we've got piles and piles of whiskey to talk about. Um, heck, we just don't even have enough time and then wine shows.
Um, we've got a sparkling wine show that's going to be coming up. We've got some road repair. We've got Tell Lamont Brute, um, got a bottle for another bottle of Tao, we did uh, three of their expressions earlier in 2021. We've got their, their technical v, the dow heart of a lion. Uh, I haven't had this release, but everyone I've had so far has been fantastic.
So, uh, really looking forward to getting some wine shows out there and, and you know, It's gonna be, it's gonna be a much better 20, I think.
So well, you know, I just love the fact that you have such a broad range of things, you know, already, you know, well planned in advance and plan and plan well in, I mean, we absolutely really have always a lot of tough choices, you know, that we have to make with our production calendar and, and I really love that we're, we're talking about, you know, some, a lot of new products and new things that, you know, nobody has covered.
But we're also coming back and looking at, um, some distilleries or some producers that we've worked with in the past that are putting out, uh, some new products as well. So I really like that, you know, there's a, a fair bit of balance, you know, with between the new and the familiar territory, you know, at the same time. Yeah. Well, just when you think you've run out of whiskey to talk about you, you know, find 20 more.
So there's, you know, the established people are always coming out with new expressions and you know, that's always exciting. There's, there's a lot of new stuff like that coming out. We've got a show coming up this year where we've got three different releases from Laos Whiskey House. Um, outlaws, real nice guy. They're making some really interesting whiskey out there.
Um, but they sent us a couple over the course of a couple of months and have sort of stockpiled them so we can sort of do a mix and match between them. The folks from barrel has sent us a lot, so it's gonna be a good year. Thanks bob. We'll be right back after this break. Hey, welcome back to sip suds and smokes on today's special episode. We're going over our plans for season 10, we're just chatting with made man bob about some of the things he has planned for on various sip segments.
So I guess one of the things that was a huge shock wave and the whiskey industry was the buyout of luxury. So, um, from MGP and they actually rebranded everything to ross and Squibb I think is the name, is that right? I'm pretty close, I think, yeah, I think that the like, you know, it's, I'm pretty sure it's close.
So we have some products and I know that are in that lineup, which are those Davies County products and then they have various expressions, they have different finishing barrels and they have some it at, you know, full proof and then some other cast strength products that are in that lineup as well. Any uh, I mean, do you think that that is really going to elevate, you know, I think MGP into having a better presence, you know, with their consumers, I think it was, I think it was a good match.
Um, I mean, you know, they were purchasing some stuff from MGP, but they were also purchasing from other places as well. Yeah, and and they've got their own distillery, they're making their own product now, but you know, MGP was, you know, I mean they're basically in the wholesale business and they've they've done a few brands on their own the George Remus and it was the other one we did eight and sand.
Um but that's not their forte and you've got somebody like lux row that has been out there pounding the pavement and, and you know, and selling whiskeys, you know that, you know, labels that they own, you know, to the, to the consumers not to, you know, other bottlers or other other non distiller producers.
So I think it's gonna be a good thing for them because I think they're gaining a lot of the experience and marketing and distribution knowledge that uh you know, the lexx family has built up over all those years and hopefully it will translate to some, you know, more, more interesting things coming out of MGP, you know, on the retail end, under either existing labels with lux row or with the with the ross and squid name or perhaps additional, you know,
product extensions or additional lines that they come up with. So hopefully, you know, I think it's, I think it's gonna be a good marriage between the two. I think they're both, you know, I think they're both gaining from the strengths of of either side, so hopefully we will see, you know it only time will tell but I think it's going to turn out to be a really good move for both of them.
Yeah and you know I guess the other thing that's caught my attention is that you know there are a lot of distilleries that kind of started at a lot of the whiskey moon that are now kind of coming around with you know some fairly mature, you know whiskey to be introduced to the market, some of those we covered you know more like three or four years ago and they were actually just coming into the market,
I had a lot of you know really young whiskey you know to work with and some stuff that just was like wow this is no but you know it's it's folks like uh you know, J Henry and you know Wyoming whiskey and uh that there are some Tennessee whiskey is owned by a big machine, you know distillers that was working with a product that's around that eight year mark as well, so you know it's it's just very interesting that you know there's a lot of those things kind of matured and really come around,
you're really seeing some actually some quite attractive products. Mhm and you know actually competing with a lot of people that have a lot of market share and also right there on the shelf as well, so it'll be interesting as a lot of those, a lot of those smaller producers are really coming around with, you know, some fairly mature products. Oh yeah, there's, there's a lot of them out now that, you know, five years ago were, you know, fairly new.
But even then, you know, with the, with some of the smaller guys, even when we would, you know, get some of their samples and, you know, that, you know, for a distillery that maybe have been around four or 56 years, uh it's even if even if the product there, they were putting it at that point was a little bit young, you could still tell the direction they were going in and you could tell, you know, this is going to be, you know, this needs a little more time, but they're on the right track,
you know, so, you know, give these guys another three or four years and they're gonna be blowing your head off and, and there's quite a few of those, there's some that aren't, but there's some that are, yeah, I inject the creed over the weekend within, finished off the 19 cask and I'd say that was a pretty, pretty good product. And um, it jumped the creed um last year we stopped on the way to a bullet for a barrel pick and uh, you know, I could tell that stuff was kind of coming around.
But yeah, that, that one bottle that I had over this weekend, just kind of caught my attention. Real nice, Real nice folks over there as well. Super nice. Yeah, but yeah, I mean like what was whiskey house?
That's, that's another one, they were, they, you know, 34 or five years ago, they had really pretty good product, but you know, every time they send another one, I will talk to their head of marketing or on occasion I'll get a chance to chat with outlaws and I tell them all the time, you know, every time I get a release from you, it's better than the last one and that's not a knock on what you had before.
It's just, you know, every single one is better and that's the direction you guys are going, it's just up and up and up and there's, there's quite a few of them out there now that are just now starting to hit their stride. So it's really exciting to see some of those that are, you know, right where they need to be and and putting out some quality product, Yep.
Well, we're also going to be having some new sub segments that are going to discuss coffee, including our coffee, 101 episode and some new hosts are gonna be covering that topic as well. We got the sank, just stir from right to left and center left to right, that's how you, so oh, I've been doing it wrong, I've been going backwards.
Okay, yeah, be sure to, you know, do a cupping on that we'd actually hope to do to get the mescal sooner, but it's a really tricky landscape, you know, and to navigate. And the one issue that's been really frustrating is that we'll go and sit down and pick out a product and select to cover it and then all of a sudden it's no longer available, you know, mescal is more like a vintage of wine where the weather and, and the crop yield have major implications on the supply of a particular product.
Um we're going to figure out a good way to navigate all those challenges and get around to talking about um mescal pretty soon. So on our coffee segments are um our new co hosts are gonna be mike love from coffee lab roasters and marina gray from box being bean box, I'm sorry, from bean box and you know, I get it backwards.
Robin Mark's going to join us, you know, on some of those segments and have a few other folks who are going to be joining us periodically, you know, for some other coffee episodes. But these initial episodes just gonna be the four of us, we're gonna cover this thing called My coffee journey. You know, it's, it's like, you know, if you had to take a friend or relative and kind of move them from a to be talking about coffee. I mean, where would you start?
We're kind of like the 10 stepping stones, you know, to kind of elevate your experience, you know, with coffee taster's choice perhaps? No, not not flavored cream. Uh So uh we're also going to do a single origin episode and covering Ethiopian natural is where we're headed for some of these initial coffee episodes, you know, with MS kaur, have some other folks lined up, Mike, Wolfe is going to come back and join us. Um It's always great to see him.
Um he is actually back behind the bar at Audrey um in Nashville Tennessee and with Sean brock again from, so the band is back together which is really cool and so if you're dropping by to Nashville definitely um let's just go over and have a drink with mike, it's just such an amazing uh individual great cocktail books um as well as you know, he's behind the bar again, so I wouldn't miss that.
Um Carrie Ann's gonna join me as well as john Lewis to talk about Moscow, we have a one on one show all lined up. Um It's picking that top five, it's been a little elusive and um we're gonna do another episode called name that agave and we're actually going to talk about the various varieties of agave plants um as it relates to Moscow as well. So some pretty cool shoulders lined up for both coffee and Moscow. Mhm. Oh yeah, there's gonna be some smokes episodes as well.
Um It was really great to get back to doing some of these and we're gonna do one on the big smoke grab bag.
So some of the cigars from the show that, you know, bob was talking about, we're going to talk about some of the sticks from that show, um we're gonna go through a single brand feature, I'm not really quite sure who that's going to be right now, Swisher sweets, probably alec Bradley is a, you know, forerunner that we may, you know, do that on um Bargor actually is going to be doing some short one minute reviews called the Daily stove.
Um that's actually gonna cover a lot more sticks than we normally get to talk about in each season as well. So he's gonna be joining Made Man bob as well as Good Boy Dave on, you know, some of those short one minute reviews that you get to see that we posed to our social media channels, Well we're taking some time to celebrate season 10 as well. This is some rarefied air that we Get to keep any form of entertainment going this long.
Um we decided to celebrate the people that actually make the show our co host. Now you barely get a chance to get to know these people over the 68 minutes to get actually get to talk on each episode.
We have one episode each month lined up to chat with co host in a more extended conversation, you won't want to miss the opening episode that I had with reverend Mark Mark and I actually started 67 smokes With episode one and it's an homage back to that pivotal event that we actually kick off season 10 together as well.
Yes, there are another hilarious story with a coming of age situation involving a car, a river and something left in the water a bit too long, That's all you need to know to get started with that story, hey, hey, the water was cold, It's called shrinkage. Well, um this actually, this chat format, maybe something we actually keep in the future to interview other people in the future.
Um so they're going to be some other people that they're already doing this typical late night, you know, show format. Um we just chose not to adopt this, you know, that particular format for the show and we love the people behind many of the products we could talk about, and maybe these will actually be some of the discussions that you've never heard before, Like what is Eddie Russell's, you know, favorite dessert or what music with Travis Hickson play in the brewhouse at Blackberry farm.
So I hope that we'll get around to some of those additional discussions. Maybe not in season 10 right away, but at least we'll have a good format that we can work with. One billion, Yep, it's a big number with lots of things, including us. We achieved over one billion downloads for subsides and smokes back in season nine. We're gonna celebrate that Milestone a bit in season 10 for a weekly show. It may be the only podcast to actually pull that off.
Now, there are some daily shows that accomplished that a lot faster. We're still working on our celebration process and are talented and creative staff is working on what we're going to be doing. We have a talented and creative stuff. It's just Brent and I met them, they're sitting over in the corner drinking too much and throwing a dart board. Did you really think that our creative process would actually be more than thoughtful than that? Not if Brent's involved.
No. Did you raise your hand Dave? You want to join in the process? Can you drink with your left hand, right hand? $1 billion giveaway to your favorite co host named Cody Boyd Dave? I see, shouldn't we have Carl Sagan on for billions and billions? Well, we have some aspirations to get back to collaborating with some other podcasts and radio shows and some bloggers and writers really. This is just another excuse for my fake british accent to work again with the barrel clock team. What?
That was a lot of fun. I would like to I would like to throw my head in and say I would very much like to collaborate with Megan fox, just throwing it out. All right, I don't know if she drinks or smokes or anything really don't care or wears pants, just throwing that out.
You know, we used to do some things like this in some of the early seasons episodes and smokes, we're just gonna drifted away from doing this and so we're going to be actually looking for the opportunity to bring this back maybe a bit more often here in season 10. Now, many of our co hosts are also actually going to be guests and other podcasts as well.
So it's really about time we need to export some of the talent, you know, to some other places, did you say export or deport kind of the same thing. It's, you know, it's all arriving in the same place. Right? Dave well, but I think one year you can come back and when you can't Yeah, cable channel lunch should have a host of a show called really? So can you imagine that a whole hour show with Caperton going, really just smash it.
Also want to take a minute to thank the many people that are behind the scenes that actually make this show possible. Our post production team, pro podcast solutions. Our editor is Michael Lalonde and really if you didn't know this, it's an inside thing, but every single Canadian joke is just for his personal amusement. So there you go, you finally figured it out.
Like you said deport, I mean if you think about how it sounds, you know, once it hits the airwaves, imagine how it sounded before he got his hands on it, jeez yeah, our advertising sales partners, uh, do a great job of helping us monetize this show. The team at global decks are great friends at Red circle this year and true native media who we've been with for almost eight years now.
So it's really great that we have some really great sales partners, our advertisers, including some of which that actually freely decided to actually come back to working with us once again. So I want to thank them. I don't buy that are hosting and distribution partners, Public radio exchange Pr X who pucker up every time I even mentioned the fact that we're still on there specific, uh, network cbs, radio pod bean, SoundCloud and again our friends at Red circle.
Well, uh, you know, we really have some really great things planned for sure. So, uh, and we're always going to be talking about a topic that is worth discussing. So I had one here for us to go over, I'll see if you guys have anything worthy of discussion. So I've been watching this show that's on HBO max. It is uh, the show with john forgot his last name.
Um he's a filmmaker out of out of new york and uh, well, he is uh, he is obsessed with uh, watching what shows up on craigslist in the free stuff section on craigslist that dude needs a hobby. I star. I asked our other producers to come up with their choice of what would be the most interesting thing that you could find in the free section of craigslist. Any takers? Well I have one that's weird and it's in our backyard in gallatin Tennessee. Okay, it is walnuts for free.
All the walnuts a person could possibly want for just picking up. It's the most this person has ever had in their backyard. You come to the backyard, you pick up their walnuts and you go, I've been trying to have someone pick up my nuts for, I don't know how long and I haven't had anything. I knew that I knew that was coming. I just had that feeling. I think going to craig's list was probably the best route to that. I should have tried it.
Any other takers, I had one to tell us out while you're thinking about it. There's a guy down there in south florida that's got a box full of used torn open amazon padded envelopes, like just there's a box full of them. It's like, you know the tops torn off when he got whatever he was getting and he put him in a box because somebody might want these, so you're taking out somebody else's trash and yeah, right.
Hey, somebody can get you to pick up their walnuts, you know, somebody can get you to take out the trash, but there's also a guy who's got a picture of a palm tree and says, you know, free, come get the palm tree. Oh, free palm tree. That's pretty good. Yeah. Yeah. Good luck with that. I guess though. In florida, it's not as much of a novelty, you know, like a free palm tree. You better have a big damn shovel.
Yeah, there's one here in Nashville and I really just like the, the caption need help departing with animals. I think they just meant parting. But uh, someone's trying to give away a farm. They have five pigs, five sheep, uh, seven chickens because you always want your chickens in an odd number, two cows and four goats. Is this the Mcdonald Farm First Come, first serve. E I E I o hey, we'll be right back after the break, everyone.
Hey, welcome back to sip suds and smokes on today's special episode. We're going over our production plans for season 10 and we're having a bit of some fun along the way of talking about what would be our top pick from the craigslist free section. It's our topic worthy of discussion. And so we've got, we're taking out walnuts and and amazon envelope so far, is that right? That's pretty much it. Don't forget farm animals and farm animals.
I noticed in a wide range of people trying to get rid of their pets um, through craigslist. So I, I thought that was an interesting place, you know, to try and do something like that. Any Children? No, that's called actually trafficking. Not good choice, you know, but well maybe not, you know, some parts of the Carolinas, but you know. Right. For sure. Well, on this segment, I'm going to have Good old Gal Juliana and good old boy Dave.
We're gonna talk a little bit about what we're gonna do on some of our sub segments here for season 10. Cool, well, so you know, good old boy are sorry, made man Bob had a big list of impressive things he was going to talk about this season. Mm hmm. Our list is basically, we're gonna go to the store and buy beer. So thanks everyone. Hope you enjoy season 10. It's gonna be great.
Um, no, actually, You know, first off, I did want to say that we really had a great time in season nine had a gnome fight. We, we had viking beer. We had a lot of just different styles and cool things going on and we're gonna kind of keep that trend going. One of our main trends we're gonna keep going though is the summer of questionable decisions. We'll probably do a little bit of an abbreviated version of that this year.
But uh, we're definitely gonna do something incredibly stupid, possibly dangerous and we will definitely kill some brain cells on those episodes. But other than that, what do you think Julia? Well, we also had a good time with a fresh hop episode. So we will try that again. Yeah. And also, oh sorry. we have to share our list. We only have one list between us. Yeah we're going to revisit. Some of them are breweries that we talked about years ago such as roe and stone.
And talk about what new things they've had since. Also going to talk about cider again. So you know a lot of what we do is try to go and emulate the consumer experience. You know like I said I was kind of joking about just going to the store and buying beer but that's really what we do. Um Hopefully with Covid maybe going a little bit away we will try to get out and travel more.
We'll go and visit some different markets, see what they have, go to some breweries by by different things and try to uh you know do some new brewery takeovers. One of the main things we're looking at two is beer styles. What are the new trends that are coming out as far as you know, 2020 and 2021 were where loggers really started coming back and um You know what are the new trends that will be for 2022. Hopefully it won't be you know lactose lagers or um pastry I. P. A. S. Or something.
It'll be more like english style beers malt four beers, beers that taste like beers. We're hoping that 2022 is the year of beer that tastes like beer and that's where we're really hoping to see. But whatever.
Crazy stuff breweries make, we will be trying it and uh telling you about, well that's what I love about the um if you happen to listen to our Best of Suds episode which aired, you know, a couple of weeks ago, um you actually noticed that that was a trend that we actually picked, you know, kind of across the board for a lot of the, not only the style of beers but the beers we actually picked.
You know, some of our best beers, they were really simple and you know, we were able to really kind of feature the capability that the brewer can can really bring great quality beers with things that are fairly simple That really don't require, you know, a litany of you know, 20 items, you know in their recipe, you know, so it uh it was actually really quite refreshing to see the quality of a lot of the beers that we had in those categories that just were really quite exceptional.
Well it was nice to that, You know, I mean everyone loves beers made with candy or beers that taste like candy or you know what's funny, I was actually doing some research about what are the beer trends of 2022 or what are the you know, most uh interesting beers of 2021 they kept talking about beers that taste like your favorite dessert, like a tiramisu this or uh you know, chocolate cake layer whatever.
And I'm like, what about a nice pilsner or you know, just a fresh hopped I. P. A. Or you know the good pale ale? I think as a lot of the Sudo beer drinkers kind of fall away and go back to energy drinks and shelters. We'll start to get more of that mike. The uh can a brewer making beer that tastes like beer, you know, and we'll get to celebrate that. That's what we're hoping for. The other exciting thing and this is probably the most exciting thing.
Okay, this will be the first season where main man bob and I actually crossed swords. Wait, that's probably not what I was supposed to say. Um We'll be doing said you wouldn't tell anybody a collaboration episode with the sips crew, we're gonna do some barrel aged beers and um bob's guys are going to talk about the whiskeys that those beers came from, you should never cross the streams. It would be bad. Yeah, but it ended up working out in the end, you know, I think it's going to save the world.
Oh it's all good until the giant marshmallow man comes. Yeah, well we said we weren't gonna bring mike but you know, I like to think of Miss Mr ST buffed. So uh you know julianna, I know that you always are uh you know, focused on beers that really kind of capture your attention and um from pennsylvania besides pennsylvania. Yeah. So is there a particular region, you know that your, you think that you're going to come back around and kind of concentrate on this year?
I think we'd like to get up to the midwest. Um, maybe a little bit going out into the pacific northwest as well in texas. Those are some areas that we haven't been able to get a lot of coverage with. So I'd like to do that. Also lets bring back the hand pump. Hold on, hold on. Wait, what? But you meant to say, you're not supposed to tell anyone about that. You meant to say beer engine. Right, correct. I knew that's what you meant about married 25 years.
I'm not sure what she's talking about on the hand pump. This is the only show that's only brand of personal lube that you need to have at all times. So, so guys, we gotta go great talking to you. But uh, yeah, we need to have a talk. But bringing back some basic styles like english mild and what beers are like on hand pump versus please please stay right in the toilet was 32 a half minutes. It's a new record. Yeah. Mm Hmm. Yeah, season 10. The year of the hand pump.
Yeah. Well, yeah, I think, yeah, there's a lot of challenges, you know, that the beer industry, you know, is facing as well and, and I think probably one of the things that I think will probably be bringing around in some of the sub segments will be the net effect that um, Covid is really having on a lot of breweries and we're really seeing um a lot of smaller breweries, I really, you know, uh have struggled all the way through, you know, Covid and there some of these places have actually,
you know, gone under as well. And so the era of a lot of the merger and acquisition is pretty much done. I don't really, I haven't heard a deal, you know, go, you know, through with within bev, you know, probably in the last three years.
So I just think that they're still trying to figure out how to pick up the pieces, you know, of of all of that massive, you know, buying spree that they went on and I think they're still licking their wounds over the balance point deal, you know, spending over a billion dollars just to buy that one brewery. Yeah, that's b with a billion.
Well, and I think to like between that and the recent developments with the price of aluminum, you know, and how a lot of the aluminum can manufacturers are really pushing hard against the smaller breweries by making them buy bigger quantities that are really not feasible for them. Are we going to see people go back to glass. Are we going to see a lot more of just breweries kind of pulling back and focusing on what they can sell on draft, you know, like where is that gonna go?
Um I don't I mean obviously canned beer is not going away but um where what's the tipping point and where is this gonna kind of push the industry, you know, they're going to be new innovations, Are we just going to see more um downsizing of you know, american craft breweries? I don't know. Yeah and you you also, you know, look at the net effect that's having on a lot of the choices that the brewers are making as well.
Um One of the things that we noted that was a trend with a lot of brewers is that they were choosing not to uh introduce any new styles of beer and that they were actually concentrating a lot on core products, things that have a known revenue cycle to them um that they know that if they put those out, that they're actually gonna sell a certain volume, you know, of those beers and really kind of shining away from, you know, introducing that many, you know, new products to their product lines,
you know, a lot of this is just a it's a survival tactic, you know that a lot of the brewers are faced with and I don't think that's necessarily a bad thing. No, I don't either and you know, did that, you know eighth lactose infuse, fruited sour, I p a really need to be done? I think you were I think you were done with one you didn't need to do a different versions of that.
Or even like do you want to go to the store and see 58 mediocre beers and two good ones on the shelf or maybe just 20 pretty solid beers to pick from. Well. And I think the other trend and the story that's still there and I like the fact I really enjoyed the fact that we talked about hard seltzer.
Um We had a lot of fun with it um You know but it is a very real you know element of and a tremendous amount of market share is moving towards hard seltzer and you know I I like the fact that we at least had the discussion because it's a very real thing that a lot of brewers are actually thinking about. I've seen some brewers actually where they're splitting their product line and they're actually producing beer and hard seltzer um You know all alongside each other.
So it's like well you know if I'm gonna lose market share, I want to lose it to myself. I don't want some idiot you know come along to say well you don't know how to make hard seltzer. No I think we can do that. So I think you know a lot of a lot of breweries were making heart cells or instead of a session beer you know like a lighter like a goes a. Or something just to make a hard seltzer instead.
Yeah. So I think there's some, you know, interesting trends that are definitely taking place that I think you'll see some of that manifest itself and some of the choices that we're actually gonna make um, for production planning, you know, with our sub segments. But you know, the way that the dave, you know, said that we stay very, very true to the consumer. You know, if you can't walk into a store and buy it and I'm not so sure, you know, we're always going to be talking about that.
We are, uh, unsolicited beer all the time and that's great and I really appreciate, you know, all those folks sending me, you know, a lot of those products, but You know, then we'll reach out and we're like, where's this distributed? And they're like, you know, well, we're in one town or we have a distribution radius or like 125 ft. And it's just, you know, so a lot of those things, we just, um, they never make a lot of our broadcast schedule.
They do make, you know, a lot of our online, um, refuse. But I think that that is always something that we constantly struggle with.
But again, we want to stay very true, you know, to the consumer experience, you want to make sure we can talk about, things that you can find you can experience, or more importantly, there's something that we didn't particularly like that, you know, you'll at least know, to avoid those and maybe to enjoy, you know, something that's a little bit better When you get around to it.
So that being said, if you have a 60 year old Scotch for, you know, $50,000 a bottle and you'd like to send it to me, even there was two bottles on planet Earth and no one else will ever get any. I'm more than happy to accept it and taste it and give you my thoughts on it. Not a problem. Yeah, just send it to my house, I'll make sure bob gets it. Yeah, absolutely.
Really had a great time, you know, during season nine, I'm looking forward to all of this exceptional content that we're gonna be bringing to our audience for season 10. And I'm looking beyond that as well, and it's just uh uh you know, you never know how long something's gonna gonna last, but that's what she said were just having such a good fun, you know, time, you know, along the way, and, and I'm really think everybody's enjoying themselves.
So mike, uh, 10 years ago, did you ever think you'd be coming to 10 seasons of this? Oh, no, actually, that is the common story that I tell everybody, is that so good Boy Gemini, As we were talking about doing this very early on, I said that I didn't think we would last, you know, even to 10 episodes and I think that I would just you know, Get this, you know out of the way and that idea would be done. So I don't know, 500 episodes later. Here we still are. So it's best bet ever lost.
Well it's great spending some time with all of you this evening and uh thanks for sharing some of your plans, you know, with our audience for season 10, main man, Bob. Really great to catch up with you. Always, always good to be on Good old Boy Dave, thanks for being here. Hey man, thanks for not banning me all those years ago. Oh you were banned. Just nobody remembered to tell you and you just kept coming back. You like that little guy on office space.
Nobody that's right yeah, we fired him 20 years ago but he just keeps getting paychecks and keep showing up, keep sneaking back in, I'll burn this place down and good old gal julianna, Thanks for joining us tonight. Thanks for letting me be here with you guys. This has been fun. Hey, this is a good boy Mike asking you to come back and join us for another exciting episode of sip sudden smokes.
I'll ask you to keep on sipping, Take us out there, Drew sorry but Drew is actually out sick this week, so you're gonna get me we hope you enjoyed this episode and if you're listening to us online, do yourself a favor and tap the subscribe button. That's the easiest way to listen to our show is ask Siri Alexa google or uncle Larry or whoever talks to you on your phone play podcast, sip suds and smokes.
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Come back and join us for another exciting episode of soap suds and spokes and again keep on sipping right? Yeah. This has been a one tan hand production of sips suds and smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios. Your host,