This is the restaurant technology guys podcast, helping you run your restaurant better.
Welcome back to the restaurant technology guys podcast. Thank you guys out there for joining us, as I say each and every time, I know the guy's got lots of choices on how you spend your time online and these days, and it feels like it only continues to get more and more challenging, because there's more and more stuff that comes out every day. I'm trying to steal your time and energy. So we appreciate you guys
spending time with us. Today, we are joined by a CEO, I think Matt Mateo is the founder, but definitely the CEO of moody brewing, and I'm gonna let slip and to talk a little bit about his background and history before we jump into kind of what he gets to do for a living with the with the Brewing Company. So I'd say why don't you give our audience a little bit of a background? Who are you give, you know, long walks on the beach, you know, romantic novels, all of that kind of
stuff. Because our audience is curious, they want to know, they want to know more about you know, well, I appreciate the opportunity. Thanks for having me.
So I'm a 39 year old that resides in Erie, Pennsylvania. I am from this area. And originally, we went to school in sacred town, my brother and I and both decided during college that we would go to opposite coasts, he went to California, and I went to New York. And during that time, you know, did some studying abroad, traveled the country, the world came back and and ultimately started a business by roommate doing event staffing and event
production. So entered into the event, hospitality, space, and had a lot of fortunate, you know, success early on with that business, and was in my early 20s. And looking to invest in things. So my brother and I, as long as with my roommate and a couple buddies, we bought a bar in our hometown. And
that's always the wisest thing to do in your 20s. Let's go buy a bar.
Yeah, we figured the worst worst case where at least saving money on ourselves, right? Yeah. And through that opportunity, we met the local brewery, which was voodoo. And my brother would build some programming at the bar with him. And so I show up at the brewery doing some volunteer work and found himself
on the brew platform. My brother was going to school, in USD for biochemistry, and I was transferring over to Pitt University to work with us on not only a bar, but the expansion plan we had which was going to be to put a brewery in and through this opportunity, found that the Brewing Company was falling on some pretty hard financial times and was ultimately going to be bankrupt.
So he called me one day I was still living in New York Times, hey, I've got an idea of how we might be able to get this brewery thing going a little faster. So I came back and met with the owner and we put together a plan to essentially take over his business. This was 2011 started officially January
one 2012. And Kurt focused very heavily on brewing operations and the recipes and liquid I focused on, you know, the business and trying to get everything, you know, renegotiated consolidated and worked on the initial director retail space, which was at the original brewery downtown Meadville still there today. We took us about six months, and we
built that first pub. And it's really exciting time for us because, you know, retail restaurant hospitality, it was kind of in my blood felt really great about our product and you know, brought it a couple of our worldly experiences to the way that the pub ran. The hostess, no busboys, no tableside service everything was or at the bar pick up at the window. So it was really unique and style.
Exactly. It was your long communal tables, you know, everything was almost a feel like a home away from home. Very, like a shabby chic with a little twist of industrial kind of vibe to it. But of everything we did before really even got trendy was just like repurposed, reclaimed, you know, reused kind of design. Those those elements are throughout the entire space, and we still do that today. But no, we open the first tap room.
This was, you know, summer 2012. And found success with that and figured you know, what's the next closest biggest city we can kind of replicate this in the state of Pennsylvania just passed some laws. After a long time of not adjusting any of these really old liquor laws. They had a big reform that happened on the liquor law side here in PA and allowed us to as a brewery to have two satellite locations. And we were one of if not the first brewery to use a satellite licensed retail
opportunity. And we opened up our second location in Homestead, Pittsburgh, 2014. And there's still a yellow line down the middle that bar where the night before we opened, the PLCB enforcement officer had come in and said, hey, you know, the the jury's out on this, and you guys almost got away with it. But you're not allowed to do for on site sales. It's for off premise. Oh, wow. So we reconfigured the licensing of
the establishment. So everything on the one side of the line was on premise, and everything on the other side of the line was off premise. And you had to grab that beer and take it across the line yourself. And then you were on private property. And you were drinking a beer. And that was up to you. And, you know, we collected the payment and did all the transaction on the other side of the line. And that went on for quite some time until they finally were like, you know, this is actually really
good for for breweries. And we think it's a really good opportunity for breweries to grow the state of Pennsylvania. So we're let let folks use these as satellite publications as well as satellite distribution locations. So so
when you guys when you guys bought it, was it just a brewery that sold at retail, and they had no like real onpremise? I mean, retail business? And I say no, maybe there was a beer club and those kinds of things. But like, as a general rule, were most people consuming the product before you guys got there. You know, from a retail establishment, you know, talk to me a little bit about about that, because that sounds super interesting.
Yeah, that was pretty much the model. So he was originally just selling the beer through distribution. So you're selling it to a wholesaler wholesaler then is getting different PLDs for the product, whether it's restaurants or taverns, bars, sports clubs, you know, whatever. And that was the
only way to get the product. And it was really interesting, because when I first took over the business, and we're starting to get the retail going, our wholesaler was an eerie, and the local beer distributor even have our beer. So people would want to buy our beer and go to the distributor that's three blocks away if the brewery couldn't buy our beer. So we just had to really reorganize, you know, the
way that the system worked. At that time, believe it or not, I think like 80% of the beer we made was going into trucked to Philadelphia and being sold out there.
Very interesting. Well, and I always wonder, I mean, I know we joked about some of the laws changing and it always just it's interesting to me, because I guess the authorities are trying to figure out one how to tax it and make sure that they make their money. But also as like, what was the purpose of only giving you a license that you had to walk across this private, like, off premise versus on premise, it
just seems so. So foolish to me, especially in the year, you know, 2023 with, with now at least here where I live COVID Like almost all the rules that feels like kind of went away, because people wanted to be able to consume, you know, even stuff that had an on premise license off premise.
Yeah, well, there was it was complete chaos back then. I mean, when they packed past I 49. I mean, there was so much that it rewrote the history book in Pennsylvania as far as liquor laws. So not only did Harrisburg, not quite understand exactly everything that was written and what the intent was, you know, but there's some black and white language in there. And then there's other people that are in charge of enforcement, that don't always necessarily
agree on what's on the books.
Exactly. So we were definitely taking a shot in the gray area for a minute. And ultimately, like I said, it did pay off. But with that in mind, I mean, you know, we just wanted to keep doing taprooms so we did a third 120 17 in Erie, then we built our production facility, that same winter, opened, q1 of 2018 did another tap room in there, they gave us two more GNSS because we now had to brew locations. So we did more pubs
with Grove City. We did Lancaster you know, we ended up doing a really big project out in North Shore of Pittsburgh. That was just 2022 so it's been
and for the most part, we're all of these just brew facilities with some some light food or did they have like a full like, you know, pub style I can eat and get, you know, and got my beer kind of thing. We were big
fans of the full dining experience. So we were we were kitchen with a nice food program that took that European American Americanized Americana food, paired really great quality food with our beers. And we only brewed at the original brewing facility until we built the production facility in 2017. And even to this day, all the beer is brewed and just those two breweries, and they
both are in Meadville. All the rest of the locations are brew pubs, which are just you know, Basically retail restaurants,
okay, so I am going to get in trouble. So I only know one other person that's from Erie, Pennsylvania. He happens to be a multi time guests. And so he recently moved down south. But I gotta give a shout out to my friend, Jim Roddy, because he's been on the
show a couple of times. And he and I would talk about life and area and so I'll have to hit him up about the fact that I got the privilege to talk to you because I promise you, his family has been to, to the to the brewing, you know, to your guys's theory location, quite frankly, until I met him, which probably been about 10 years, I had no idea where Erie Pa was even until he was telling me that that was where he lived. And I have I've been again, he's uh, he listens
to the show religiously. And he'll text me different comments. And so shout out to Jim Roddy. You'll have to maybe I can connect you guys when he's back back up that way. He moved on to Raleigh about a year year and a half ago. And so he's no longer I think his wife got tired of, of Erie pa winters. I have a feeling there's lots of people that get tired of those kind of winters if if we're
being truthful. So you guys had stayed primarily in kind of the Pennsylvania market kind of grew organically talk to me a little bit about kind of even the the growth from one to two and then two to three, you've been there for, you know, at throughout the growth phases outside of before you guys got to franchising out of state, because I want to get to that a little bit and kind of
what did you guys even learn? As you guys were going from one to two, and even one to two brewing facilities, all of those kind of things, let's talk a little bit of detail about kind of, what does it look like, when you guys are getting beyond kind of the the, you know, the the first location and you guys can be there, see it, feel it, know what's going on versus now you're, you're at multiple locations, if you can bring me back, you know, kind of five or six years, and I know, that's
probably four lifetimes ago with COVID in the middle of that, but at the same time, I love I love kind of hearing the success and what you guys learned and, you know, maybe help somebody else that's going, you know, looking at looking to open up a second store, and what could they learn from, from your experience, some of the mistakes you might have made? And some of the things you guys that you did? Well,
absolutely, I mean, you know, throw 2022 and all that out the window doesn't matter. I mean, I still remember very vividly, you know what we did, because at the end of the day, you know, as an entrepreneur or any business owner, you know, it's doing really, frankly, any type of growth or expansion or trying to understand their model, you know, what you do, you have to do very intentionally get tons of intent know exactly what it is you're trying to do what your
goals are. We felt like we had a niche in the in the restaurant space, because there weren't a lot of local breweries making the kinds of beer we were producing. And then pairing that with these experiences. I like to think of visiting a voodoo Taproom as an experience, I mean, everything from the hand curated music, we play, to the audio messaging that's rolled into that, to the design and layout of the tap rooms, the vibe and feel that we create, the culture that we try to
resonate through our staff. And you pair that with, you know, an excellent community tie. We're involved in a lot. And even like the shirt I'm wearing today, like hashtag T mark, you know, I mean, we're a big proponent of law for local charities and nonprofits. The arc of Crawford County is a big partner at the brewery, we have three individuals that are full time employees at the brewery that work with us. And that is replicated throughout our
system. It's a it's a requirement, actually, there's a Community Engagement Plan. That's requirement of every one of our locations. So I've always had craft beer with our communities, just beer. Yeah. And, and that's a big piece of what I feel like rolls into that overall overarching experience. And then you pair that with great, super smart food. That's interesting and locally sourced,
and good for you. I mean, good example, like, you know, we only use high oleic safflower oil in our fryers, because we feel like that's something we want to make sure that we're keeping the food and elevated level, it's going to have you know, nutrients and it's gonna be good for people. So we're just trying to keep that consistent throughout. And again, we had that kind of mapped out from beginning we're gonna continue to do these this way. And we're having proof of
concept time and time again. So that the end of the day, you know, building out restaurants, especially when you are doing it, you know, very deliberately and you have a very clear vision. Things really fall into place and just kind of stick to your to your plan or you stick to what is important to your design and your your methodology behind it. And then you know, the beer comes with it. So expanding restaurants, you need product, and that really kicked
into your plans. And what we need to do with the brewing facilities as far as making more
product? Well, and I think I mean, the one thing that I hear you talking about that I love is, is that it's not just about the beer, because you get the beer geeks that will open up a, you know, a tap house. And the food is an afterthought. The ambiance is an afterthought. It's all about the beer, which, you know, what, quite frankly, is part of what makes your concept what it is.
And at the same time, if you're not just a beer geek that only wants to go for the beer, and you know, what the new brew brew of the month is, or whatever, those kinds of things that you got going on, you've got to have something else as part of the experience. So I love that you guys have considered that, as you guys have gone beyond kind of store one store to where did
the beer come from? So you guys were kind of like event people, you know, you did food, you bought this brewery, like, talk to me a little bit about kind of what you guys have learned brewing your own beer, because it's a, it's a science, I mean, at the end of the day, it's not just this, you know, I mean, I I don't say regrettably, because it wasn't regrettable at the time. But, you know, I did the kegs in college, you know, in my, in my dorm room kind of
thing. You know, whatever those things were where you were homebrew. And, and I've known lots of people that have done the home brew brew thing, but at the end of the day, you've got to create, you know, unique experiences with beer, it takes chemistry, you talked about, you know, kind of your staff learning those things, talk to me a little bit about what that experience has been like, because it's not just food. It's not just the ambiance, but it's also about the beer.
Absolutely, and again, like, that's, that was the intent. So they, you know, we, we bought this bar, and we were going to put a brewery in
it. My brother would, during college in the summers, he'd come out and work with my business in New York City, and we were home brewing, you know, all summer long, we're making stuff and trying out recipes, and you're having a lot of success with it, I have a lot of fun with it, you know, and we're like, well, we've got the bar, it's got, you know, what we would need to at least start like a little nano brewery and
see how that goes. And, I mean, we definitely jumped in, you know, headfirst, you know, taking over a 10 barrel brewery. At that time, you know, there was already in financial turmoil, it was a, it was a big leap. But I was confident, you know, I mean, my brother is one of the most talented brewers
that is out there. And, you know, he does, he has a relentless, absolutely relentless dedication to the quality of the beer, and the sourcing of the ingredients, you know, even right now, like, he brought me back this hat last week from selection, you know, they went to hop selection out in Pacific Northwest, you know, we go to lots of the hops from the farms that he prefers. Apple, you know, a dozen different lots of all the predominant hops we use
throughout the year. And it goes down that ingredient sourcing to water chemistry, and all the bits and pieces that you know, go from there to the finished product. And then even in the equipment that you purchased, and trying to eliminate as many parts per billion of dissolved oxygen as you possibly can, you know, and there's just so many layers and levels to having a refined, high quality finished
product. And that was, honestly, kind of how that evolved was just, you know, always being super attentive, again, with a willful dedication to the, to the goal, which was, you know, we want to have one of the best products out there.
You know, and then time goes on, I'm sure you guys learn, you know, serving it in the property out of a keg is a different conversation than shipping a keg that might, you know, be on a truck somewhere, you know, traveling different locations to bottling it, you know, did you guys learn anything as that, you know, I've sat with brew masters. And again, they, they, they've sat
and talked to me about it. And it's, you know, again, they get into this, this, this headspace of, you know, not a whole lot different than wine or any other food purveyors, like it's some experience. And so talking about the even the way you serve it the glass that you serve it in the temperature that you serve it in, talk to me a little bit about how you guys have created
that consistency. Because once you get beyond, and again, we talked about kind of one or two locations, and you guys can be there, and you guys can see it, too. Now you guys are at a place where you guys are franchising, you guys got multiple locations across the country. And I want to get into that in a few minutes. But as you guys are getting beyond that, you guys have to figure out how to
deliver the same product. So if they come to the, you know, the main brewery versus some of the other ones, you know that you guys, it's your name on it. It's yours, your brother's name, it's their beer, it's what you guys have created. Talk to me a little bit about what that process has been like over the last number of years as you guys have grown that.
Well, I mean for us, you know, I think it was when we were building our sixth location we very deliberately started jotting everything down. Okay, from start to finish. How does it feel to build a tap room? How does blue build a cold
room? How does blue build The bar, you know, we need paint colors, okay, it was part of a Sherwin Williams and we're gonna get, you know, 10 custom colors that are the blue, green, blue, blue, purple, you know, like, let's find a way to essentially bring in scalable solutions to what we are doing, you know, finding national partners that can provide the quality and have the attention to detail that we're looking for, to ensure that you know, every single one of our stores is done, the way
we intend. So really, the end of the day, like a scalable solution is kind of always our approach to how you can build in consistent quality as you grow. Finding the right wholesale partner is a great way to ensure that your beer is cared for. Yes, something is was that. No, there are definitely wholesale relationships out there that sometimes are not necessarily ideal. And they may not have the ability to execute, you know, something like what we're doing,
because it is very unique. And it does take a lot of additional time and resources to, to supply, you know, an on premise location with this type of volume. Yeah, that just consistency. So again, I think really for us, it was just, you have to dissect each piece of the puzzle, and break it down and rebuild it and make sure that as you're putting it back together again, that it's scalable. And it makes sense, you know that you can do it on a national level.
Yeah. And I think that that's really where I'd love to take the conversation towards, you know, towards the latter part of our conversations really talked to me about getting beyond Pennsylvania. So I know you and I talked prior to me hitting the record button, you know, everything that's in PA, I think is all your guys's stuff that you guys have built out of corporate restaurants. But once you guys got outside of Pennsylvania, it turned into
franchising. It turned into having a having a paint division for the people that you've got out there as to what you want their experience to look like he talks a little bit about community involvement, you talked about the environment, you talked about all of these things. Talk to me a little bit about about that first step to get beyond that, and kind of how that how you guys have scaled that because writing it down is
great. giving somebody a manual, this, this is what it needs to look like getting pink colors is fine. But you know, that's hard. It's hard. It's hard to get beyond you know, it's hard to even get me on to restaurants, nonetheless to, you know, the numbers that you guys have gotten to and the multiple states and such. So talk to me a little bit about, about what that process looked like and how you guys got there. And how do you guys ensure success?
Sure, sure. I mean, so we, again, wanted to, to go outside of Pennsylvania, you know, we did Meadville, Erie, we did Pittsburgh, we're like, Okay, let's go to Cleveland, I'd be great Suit Tie from Cleveland, we very quickly came to realize that it was almost impossible for us to explore that as a legitimate option. Because in order to put a Taproom in another state, we either had to put a brewery in
it. Or we would have to do some type of license agreement, which essentially, if you're gonna go through a license agreement, essentially doing a franchise. Yep. So we really started researching Okay, well, what would this look like if we were to franchise and we wanted to bring the Voodoo vibe and the culture and the opportunity and the experience to other communities. You know, Cleveland being one that we really had in
our in our sights. And we're going to be let's, let's really look at how we can achieve this. And we started putting together some initial chats with my franchise, and we were talking with those guys. And then we built what we felt to be a pretty deliberate model for franchising are taprooms. And we found a group that was very eager to to be our first franchisee. And they did, they did the first store in Cleveland Heights. And we did two other stores, right behind those that
were in Pennsylvania. So we've had some corporate stores and some franchises in the state. But that caught the attention of Raintree development. And when we hooked up with the rain tree, guys, it was a it was game over.
Yeah, they do a great job of finding franchisees that are, you know, people that are interested in a brand like yours to go scale it. I love I've actually talked to quite a few of their clients. And it's been fun to watch. Because I don't know if that they give you a blueprint, but they help you along the way to say these are the things you guys aren't thinking about that you probably should be thinking about it at least that's been my experience talking with them. Yeah, for sure.
And that was again, that was a very calculated move. So what we did is we had them out to the brewery. And after, you know, we didn't drink any beers at all we were talking we
had the best conversations happen after a couple of them right. You know
exactly what God's appointed like, you know, guys this. This could be the brand new use of the word galactic. This could be galactic. I'm like, What are you talking about is like, like alright, How much equity would it take? If I told him I hope I get to 10 locations in the next 12 months? I said, Well, okay, well, we can talk about that, let's wait, let's maybe we'll talk about that tomorrow we've been we've been drinking beers.
But, you know, we had a, essentially an equity deal as part of our licensing entity, based on the success of selling and awarding so many locations, and without going into, like super detail, I think they achieved it in like, four or six months, they hit the benchmark. And then they just exploded that out of the water by like, you know, eight times that number.
So, obviously, like, they are very good at what they do, but they saw a unique opportunity with the Voodoo franchise model that they really clung on to and they felt was going to be, you know, kind of like one of the next big things in franchising.
And that comes down to, I think a lot of things in a post COVID environment, you know, people are really looking at trying to either go into business for themselves or try something different, or, you know, have more security, you know, they're looking to diversify, you know, their investments, there's a lot of things out there, you've got a lot of younger entrepreneurs that are looking to invest in
different opportunities. And franchising always had come like a bad connotation to it, at least me in my 20s, looking at investments, like I would have never considered it, but we've got people in their late 20s. Sorry, you're good. So I'm gonna start that back up. You know, we've got people coming in their
late 20s, early 30s. And they're really interested in the fact that we have kind of like, the anti franchise franchise, you know, it's, it's a really interesting time in the franchise space, but we'll be able to offer. So
the more I talk to people that are looking to get people franchise, there's there, it's not the same cookie cutter stamp, you know, Subway franchise, you know, McDonald's franchise, you give them a bunch of money, they do their deal. Like, there's a whole bunch that goes into it and creating unique experiences that you guys have. It's, it's awesome, from that perspective. And it's not just your standard, you know, your standard brand, that everybody might normally see.
Right? So, yeah, without a doubt, I mean, it's, it's meant to be different. Yeah. And then I think what's also different about is we want these stories to be anchors of their communities, the facets of their communities be intertwined in their communities. So you can't just pick something up and just relocate it and set it down. But okay, let's make this fit. No, like, let's design something and let's adapt it to make it fit. Let's make sure that it fits it needs to fit
we come from I mean, is that something that's near and dear to you, and, and your brother, talk to me a little bit about where that comes from. Because I I, you know, I love I mean, especially
at the beginning of COVID. And I tell people this all the time, I mean, truly restaurants are at the center of the community, it's where people meet, it's where people celebrate is where people connect, is where people do business, there's so many different things that happened around restaurants, and for that, you know, 12 month period, or however long it was, that that was a gap in the community.
And And now, you know, coming out of that, I think we're at a place where people still commune around a table around a cold beverage and, and are able to do that. But if all you're doing is selling beer and selling food, and you're not part of the community, you're not participating in the local schools, and the local sports programs, and all those kinds of things. To your point, it's just beer, it's just a restaurant.
And it's a nameless, faceless deal versus truly this community would be missing something if the Buddha brewing company closed down and in a city here there and and you want to be part of that. So where did that come from? Is that just kind of your as his upbringing, is that just a belief that you guys have talked to me a little bit about where that came from?
I guess because we don't know any other way.
I love it.
There's, I can't imagine doing it any other way. And if you're doing it in a different way, you're finding a couple
of brands that can point you towards if you really want to know but that's a different story off off camera off recording.
It's gonna be short lived. Yeah. And it's absolutely and frankly, I'll be honest, because I'm super candid. It's, it's selfish. Yeah. You know, and like, I think you need to have just the right amount of selflessness to be successful. Especially in the restaurant space, because you're right there gathering places. That's where people go, you look way back in the beginning of time, where like any meeting that meant anything was over a table with a pint. Yeah, yeah.
That that hasn't really altogether changed and in all this time, so you know, you just you kind of stick to the fact that you that's something that you know, and we've always looked at to like yet Tourism is great and people visiting is great. And people come in to do like a beer trail, vacation is cool. And people coming in for our good vibes fast and visiting, you know, drinking 50 different breweries, beers, and
one day is cool. But like, you know, the guys that work at the tool shop, and you know, the hand surgeon up at the hospital that comes in on a Monday, and buys dinner and a beer and puts pays your electricity bill in January when everybody stops drinking, because it's cool. I mean, again, you can do whatever you want. But I mean, at the end of the day, like you've got people that are just committed to just patronizing your business and enjoy your business. And I don't know why
you wouldn't reciprocate. Yes, just
to meet one, everybody likes to go to the place where it's kind of that old cheers factor, you know, the, you know, you get the the bartender, you know, the servers, they kind of all know, nobody wants to go into a
nameless, faceless place. And so creating that community and knowing that, I'm gonna see the person at the sports field, or I'm gonna see them, you know, at the grocery store that's in the community that they're not, you know, shipping money off off to some other place, because you know, what, I don't really want to live in that community, but I'm gonna own this restaurant there is there's something to be said for that. So I love that you guys make that a priority amongst the breweries.
Yeah, and it really doesn't take that much. I mean, you can do very small acts of kindness or donations. You know, for instance, like, we have a gift, that gift basket program, that we are constantly, essentially making and distributing, you know, baskets for silent auctions, and fundraiser events, and all types of different, you know, things, and it's so simple, and it doesn't take a lot of time or money. And it really has an impact. And even if it's something as small as that, I
mean, it scales from there. But yeah, just to be our policy really is just say we we try to say no to no one, you know, like we at the very minimum, we we will do what we can try to spread, even if it's a little to a lot of different places to have as much impact as you can, you know, if I understand to like people, businesses that have ups and downs, and you know, just that should be a constant. Yep.
No, absolutely. Before we get into how people can get in touch with Matteo, where's voodoo voodoo come from? Like, where does the name come? Is it was something that you guys inherited when you guys bought the Brewing Company? Or is it was an old brewery that you guys renamed. And I'm always just intrigued about the origin stories, not only of the brand, but even the naming and where did it come from?
I love when I get this question. Because, number one, we didn't name the brewery. It was named that but we took it over in 2012. But I've never and I will never say where the name came from. It adds a lot to the mysticism behind the brand. And like if you go on there, and you Google, like where name came from, there's like six or seven different stories. And they're all pretty good. And there's new ones that pop up out of nowhere.
And like, it's kind of just been a bit of a mystery behind the brand is like no one knows where the name came from.
That's really funny. And I always like to ask this question, what's your favorite beer? What's your favorite food when you go into the stores? You know, I gotta ask because, you know, if, if I'm a brand new person that's never been, what do you recommend they check out? And then what do you actually enjoy having both from a food and beverage perspective?
Well, I'm a big seasonal eater drinker. I like to consume things, you know, just my palate changes throughout the year. I mean, right now, I've shifted completely from IPAs. I'm in a lager is big time. We have a beer right now called Schnitz. And giggle which is a Marzen Oktoberfest style beer. I really like it right now that's kind of hitting real nice. I'm enjoying it. I just actually had a photo shoot before I left the brewery today. And I had that in the photo. And I might have slipped
on it a little bit. And food wise, again, it rotates. We're just about to launch our fall menu for the season. But right now, in between the Spring Summer and Fall Winter rollout, we roll out a Oktoberfest menu. And he has this incredible like pork sandwich. Okay, it's it's just, it's just awesome. It's like a Schnitzel sandwich. It's just killer. And I couldn't even describe every ingredient that's in there. But I know for a fact he's got like, like a homemade crowd. Just killer. And it just
comes together really nice. And it's a limited time items. So you know, that's what I've been enjoying on this time of the year.
Awesome. Awesome. Well, how do people get in touch with you? How do people learn more if they're interested in bringing a boo to their community, they're they're in that space of you kind of talked about what you're looking for. You're looking for people that are local and in the community and want to want to build a brand that's going to help them out, help them out and help the community out but if they want to learn more about you guys But where would you direct them?
I mean, the best place to learn more is just on our website, wherever you want to just have like a little soft inquiry and check it out, see what we're about a little more a little more about this industry and the story, it's there. If you want to find products, we list the wholesalers in the states that we distribute to try to find a place you can buy locally. You're interested in opening up your own taproom, there's a link, it's called own your own or build your own or something
like that. And it will refer you to the division that handles the vetting process, if you want to become an independent owner.
I love it. I love it. Well, Matteo, I appreciate you jumping on I know, you know, between photoshoots and drinking beer and, you know, building a brand. I appreciate you spending a few minutes with us and our audience, to our audience. Guys, as I said on the onset, I know that you guys have got lots of choices. So I appreciate you guys spending time. If you haven't already subscribed to the show, please do so. newsletter comes out once a
month. You can subscribe on YouTube, subscribe on your favorite podcast player depending upon your consumption method. Let's see Oh, I can't. I can't wait to check it out. Like I said, before we hit record. There's one maybe 30 minutes for me. So next time I'm down on that side of town. I gotta go check it out. I'll take your selfie from the from the bar. Let you know what I thought of it. So and thank you very much for being on the show and to to our listeners make it a great day.
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