Episode 25 - White Oak Brewing

[00:00:00] Speaker A: We, we like to say, do what you can. Can what you do. And kegs are just really big cans. [00:00:04] Speaker B: I need to feel like shit for the next, you know, hour while I sweat it out. [00:00:07] Speaker A: Pizza amounts of cheese. Yeah, yeah. The guest WI fi password is meow. All lowercase. Can you tell we like cats. [00:00:17] Speaker B: This was for the home team. [00:00:25] Speaker A: This was for the home team. [00:00:28] Speaker C: Another cheers. We're at the brew brewery. Might as well, right? [00:00:33] Speaker A: Best place for it. [00:00:35] Speaker C: Hey, welcome to Tailgate Beers. Here we are on location. We've got a special episode for you today, Austin and I, as usual, we are in Bloomington, Illinois, which, as all of you know, this is one of the homes for tailgate and tall boys in Bloomington coming up in. In June. And there's a whole backstory on how we met our friend here, but we're going to get into that and a lot more from here at White Oak Brewery again in Bloomington, Illinois. They've got a whole array of craft beers here. We're in their, like, back brewing area and we're on location. Austin and I have been talking and been excited about this podcast for quite some time. So let me introduce you to our new friend, Pizza Dave. Dave. [00:01:21] Speaker B: Hey, Pizza Dave. [00:01:22] Speaker A: I'm Pizza Dave. [00:01:23] Speaker C: Pizza Dave. [00:01:24] Speaker B: I didn't know that. [00:01:24] Speaker C: Yeah, yeah. So, yeah, Dave, we've. We quickly met and let's talk about that just for a second, just to jump into it how. How this kind of came to fruition. And, and so Austin and I and actually a couple other other guys that are in the room with us today, we're at a local establishment in Washington, Illinois, Brick House. Shout out to. To the Brick House in Washington. [00:01:43] Speaker A: We. [00:01:44] Speaker C: We've get there quite a bit just because it's. [00:01:46] Speaker B: I believe it was a fuck it Friday. [00:01:47] Speaker C: It probably was. So we're there and we're having. Having a few drinks there, some food, having some good fellowship between. Between the guys, and in walks Pizza Dave. And he's got his White Oak Brewery stuff on, just as he does today, and goes up to Jeff, who's one of the owners of Brick House, and was talking about, you know, doing some samples and getting some stuff on the keg system there from White Oak and came over, offered us some samples and Austin and I, and again, some of our buddies here in the room were able to do that. And just in conversation a week later, Dave and I connect and he's like, hey, I got it all approved once you guys come out to the brewery and do a podcast from there. And we jumped on it. So we are super excited to be here. [00:02:36] Speaker A: Yeah, I like having you guys out here. Thanks for coming out. I hope you enjoy the beers and looking forward to how we go on here. What? [00:02:46] Speaker B: So you said you've been here for about a year? [00:02:47] Speaker A: Yeah, so I've. I've. Full time. I've been a full time employee of White Oak for just over a year. Started second of the year in 2024. Been a longtime fan of White Oak. Been coming to the tap room two, three days a week since 2016. Pizza Dave, my nickname. I used to work in pizza for about 20 years here in town, a lot of different places. The end of my pizza delivery career, I ended up just bringing in some pizzas for the tap room to enjoy, like staff, customers, everybody in exchange for a bar tab. That way, you know, people eat more food, people buy more beer, everybody loves it. Local legend was born. Over the pandemic, I exited the pizza industry and entered the alcohol industry through Benny's. Ended up becoming the local beer buyer over at the Benny's in Bloomington. And then things went on from there. And the next step in. In the industry is, you know, you work at a retailer and then you go to a distributor. So I went and worked for a craft beer distributor for a while, and then things at White Oak started popping off. The expansion back here to the beautiful new back end of the brewery where all the beer is made now. And they just needed a sales guy. So they approached me as somebody who's definitely interested in the industry and obviously huge fan of the brewery being here three nights a week. They're like, hey, man, you want the job? And I just immediately said, yeah, 100%. Sign me up. Let's go. [00:04:06] Speaker C: If every bar that I frequent in three times a week would. Would hire me, I mean, I'd probably be a lot better off than you. [00:04:13] Speaker B: Think you'd be better off. [00:04:15] Speaker C: Well, I don't know about better off, but I. I'd have more jobs, say that way. [00:04:20] Speaker A: But do you want all the jobs? [00:04:22] Speaker B: Right. [00:04:22] Speaker C: I got more than. [00:04:23] Speaker A: If you got more than one or two jobs, like, do you have time for yourself? Exactly. Time to enjoy the beer. [00:04:27] Speaker C: I'm with you. I'm with you. So I want to get into some of the history of White Oak. And. And we met John as he was here just a little bit ago, and some of what his role is and others that are involved here. [00:04:40] Speaker A: But. [00:04:40] Speaker C: But I think it'd be fitting to kind of go around just because of the large array of craft beers that you have here and maybe even just Talk about what we are drinking. And then I think we're also going to do a little bit of a taste test later on the podcast too. But I'll start us off. So White Oak Brewing and I'm drinking the ripping lips IPA, which I am a fan of IPAs and so that's what I chose to go with as we're talking here today. What are you sipping on over there? [00:05:10] Speaker A: So I'm actually sipping on a Rip and Lips right now as well. Okay. Rip and Lips is, I mean, first and foremost, business wise. It is our best selling beer. People love it. It takes over tap handles and can placements in bars that have other popular session IPAs. Yeah, we got a lot of things going for it. We got, it's local, it's nice, refreshing and balanced. A lot of other session IPAs end up being overly bitter for being a 5% ABV beverage. And I mean, we also got some killer artwork with that bass on the cab. [00:05:39] Speaker C: Absolutely, absolutely. We can zoom in on that. [00:05:42] Speaker A: Nice, nice session ipa. Just built for fishing. Having a good day. [00:05:45] Speaker C: That's awesome. [00:05:46] Speaker A: Yeah. [00:05:47] Speaker B: I had number. What is number one? [00:05:48] Speaker A: Number one is Prairie Birds. Number one is a collaboration we did at the Bloomington Fire department. Prairie Bird is the name of their original steam powered fire engine. It wasn't driven by steam, it used steam as a pump. But yeah, it's just a neat steampunk looking thing that would look sick on a label. And they approached us because we already did the brass rail with the normal fire department. [00:06:11] Speaker B: Yeah, I saw two different fire department ones. [00:06:14] Speaker A: Yeah. [00:06:15] Speaker B: So is there a certain progression in the beer world? Because I'm not the. Ryan is maybe more the beer connoisseur when it comes to the IPAs and all this different stuff. Is there a certain progression you should go through this in or does it even matter? [00:06:28] Speaker A: So there, there is a real progression. Like if we're doing like a proper tasting because hops will wreck your palate, which we all love hoppy beers, but it's one of those like Marty, this our double old school cool, double west coast Marty. You've got to come back. 8.8% ABV. So we made it a back to the future joke. But that one is going to wreck your palate for a good couple of minutes. So that's probably going to be a last one on the taster. We'll probably start off with the loggers, which is call like I see him in Prairie Bird, and then move on to Holla at Ya Blonde, the original flagship, and then roll that into Casual. Jesus. Brass rail, then snow scoot. Going to stout country. Get a nice thick coating on there and then hop into all the IPAs. [00:07:14] Speaker C: Are we just gonna jump in right into the. The tasting? Yeah, why not? Why not? Get all. [00:07:20] Speaker B: I need to get all loosened up. [00:07:21] Speaker C: All loosened up, all hopped up. [00:07:23] Speaker A: I think you're probably the only one here that hasn't had ripping lips. Right? So let's just. Since we both have ripping lips, define. [00:07:31] Speaker B: Loop, duck blind earmuffs. [00:07:36] Speaker A: And get a fresh topper. [00:07:37] Speaker B: So I can't say that I haven't had it, because I've definitely recognized that. But, Ryan, this is what you're drinking. [00:07:45] Speaker A: Yeah. [00:07:48] Speaker C: And I like the hops. I'm a hop guy, so the only thing with hops for me. And we can get into this too, but I get so full. Like, I can. I can drink maybe one or two good IPAs. Like, full bodied, hoppy IPAs. And after that, I either need to. To go off of beer and go to a mixed drink, or kind of reset my palate that way, or I just get so full so fast. But I love my hoppy IPAs. [00:08:12] Speaker B: Oh, yeah, I like that. It's good, right? [00:08:15] Speaker A: Refreshing balance. [00:08:17] Speaker B: Pretty killer. [00:08:18] Speaker A: Yeah. Logan Schmidt, I believe, was the. The artist that did rip and lips really well. We've got two other troll beers that I think Logan did as well. He's also the. The artist that did the Reflush logo here. We've got Troll so Hard, which we haven't done in a while, which is our American Wheat Ale. That's got a walleye on it. And then we've got. We're marking which is our ice fishing beer, which I want to say has crappie on it. [00:08:41] Speaker C: Okay. That's a good local, right? [00:08:45] Speaker B: Good level. What would be the next one? We want to. [00:08:47] Speaker A: So the next one, let's go ahead and go with column. So this is our American lager. [00:08:53] Speaker C: Hand me a little glass. Here we go. [00:08:55] Speaker B: Right there, buddy. [00:08:57] Speaker C: So what's the name of this one again? [00:08:58] Speaker A: This is Call Them Like I see him. Call Them Like I see. It's a play on words and spelling column, like structural column. [00:09:05] Speaker C: So this is the one we're on now? [00:09:07] Speaker A: Yep. [00:09:07] Speaker C: Call Them like we see him again. A lot of creative artwork here that can. And what is this? Like a. You probably said this already, but like a lager or. [00:09:18] Speaker A: Yeah, American Lager. No frills, no adjuncts. You know, a lot of people when they're used to American lagers nowadays, they're used to, you know, buttermiller, which is a lot of corn, a lot of rice, which don't get me wrong, there's a place for that. I love corn and rice and beer especially because they are what makes that beer so cheap. [00:09:36] Speaker C: Yeah. [00:09:37] Speaker A: And I love myself, you know, a nice dollar can of Miller PBR anywhere. [00:09:41] Speaker B: I think I was looking at the can thinking this was gonna be a crazier first drink. And then I took a drink and it's. It's not as crazy. [00:09:47] Speaker A: Just a beer in it. [00:09:48] Speaker B: Just a beer. [00:09:49] Speaker A: Yeah. [00:09:49] Speaker C: So in. In comparison. So I know like a lot of women, you know, they're on like the light beer MC Ultra. Not from a carb standpoint, but a nutritional standpoint, but like from a light taste. [00:10:00] Speaker A: Yeah. [00:10:01] Speaker C: I assume you guys probably have something that is comparable to what we. We could tell the ladies of the. [00:10:06] Speaker A: Room have anything that's comparable to like, you know, a mculture. Yeah, like that. [00:10:10] Speaker C: Or a Miller that's just water anyway. Yeah, we can edit that out. [00:10:15] Speaker A: Holla at you. Blonde is our crowd pleasing light beer. [00:10:20] Speaker C: Okay. [00:10:21] Speaker A: This has also been the mainstay staple beer for the White Oak Brewing Company basically since day one. [00:10:28] Speaker C: First one that. [00:10:30] Speaker A: I honestly don't know if it was the first White Oak beer, but this is definitely the flagship that's been keeping things moving around here. The Blonde 2015. [00:10:41] Speaker B: Yeah, blondes have that. Tennessee. [00:10:44] Speaker A: Yeah. Yeah. So the American Blond ale is, from some reports, the first original all American beer style. You know, again, people think lagers are pilsners when they think American beer. But back in the days before refrigeration or commercial. Commercial ice freezing lager yeast just couldn't survive the voyage across the ocean. So, you know, back in the day, they would just use whatever they could find to. To make the beer. [00:11:15] Speaker C: Yeah. [00:11:15] Speaker A: Period. [00:11:16] Speaker C: Yeah. Yeah, that's good. That has like that light taste to it and, and like that Blonde Ale Blonde. [00:11:25] Speaker A: I don't know, just a flavored beer without being a lager or a pilsner. [00:11:29] Speaker C: Yeah. [00:11:29] Speaker B: I, I am in no, in no way shape or form a. A person that knows beers and all the different ins and outs of it or when it comes to like bourbons and stuff like that. I, I'm. That is not me, but so I'm not very educated in them. [00:11:44] Speaker C: So I, I've done a little bit and not even much on the beer side. I've done more on. On the liquor side of a little bit of home brewing. I've got a whole home brewing beer set up. I've got a whole, you know, other side set up too. And, and so I, I've. I've enjoyed the tasting. I, I've. I consider myself kind of a, A craft beer connoisseur of, of. If I go in somewhere and, and I usually ask, hey, do you have any local beers? One. And then I try to pick one that I've never tried before or haven't tried before. And, and I, I enjoy trying different beers, especially IPAs. Same I usually am. The first, first question I'll ask is if they've got any, any, any local IPAs. [00:12:22] Speaker A: Yeah. [00:12:23] Speaker C: And I'm, I'm usually on top of that. [00:12:25] Speaker B: I really like that one. [00:12:26] Speaker A: The Holla. [00:12:27] Speaker B: Yeah. No, the blonde. Yeah. What? Yeah, the blonde. [00:12:29] Speaker A: So it's the can says Blonde, but the whole beer name is holla at you Blonde. [00:12:33] Speaker B: Well, see, I think that's on you guys naming convention of. Because I mean, when I see this, where does it actually say so if. [00:12:40] Speaker A: You spin the can right there. Holla at you. [00:12:42] Speaker B: See, they're tricky with their names. They're tricky with their names. [00:12:46] Speaker C: They want you to look at it. [00:12:47] Speaker A: Close with that one. You know, it's just a beer flavored beer. So it's. Make the label as plain as possible. The people will like it and then they'll know exactly what they're looking for from 10 yards out. [00:12:56] Speaker C: There's a lot of thought into that. There's some marketing there. [00:12:59] Speaker B: Who comes up with all these ideas? Is that a brainstorm session? [00:13:02] Speaker A: Is that a way above my head? I would assume it's a brainstorm session session between Scott, the owner brewer, and our graphics partners down at Half Hazard Press in downtown Bloomington. [00:13:12] Speaker B: Well, Half Hazard did some of the early posters for Tailgate and Tall Boys. [00:13:16] Speaker C: Oh, yeah. [00:13:16] Speaker A: Half Hazard does a lot of tour posters for a lot of people I know way back in the day they did some Billy String stuff. [00:13:22] Speaker C: Okay. [00:13:23] Speaker A: I think they just finished a mo run recently they've done Dave Matthews Band. [00:13:29] Speaker B: Like another one in there. [00:13:30] Speaker A: They've done a lot of venue posters for the castle. Just like. Yeah, so, yeah, great guys. And I mean, they're a hand screen print shop. Like this hoodie right here, this was a live screen printing at an event here at the brewery. [00:13:41] Speaker C: Oh, no. Okay. [00:13:42] Speaker A: Like, this wasn't an off the shelf. I mean, it's a Carhartt. [00:13:44] Speaker C: Oh, yeah. [00:13:47] Speaker B: Right. [00:13:48] Speaker C: Yeah. [00:13:48] Speaker B: You're gonna. [00:13:49] Speaker A: Which also gets kind of obnoxious because people are like, oh, I want to buy that hoodie. And it's like, this is a one of one. I'm sorry. Right. [00:13:55] Speaker C: You gotta find in the gift shop yeah. [00:13:56] Speaker A: Ready for another? Yeah. [00:13:57] Speaker C: So what's next? What we got next? [00:13:59] Speaker A: Next I'm gonna say let's go to Prairie Bird. [00:14:02] Speaker C: The Prairie Bird is what you were drinking, right? [00:14:04] Speaker B: Yeah, I like it a lot. [00:14:06] Speaker A: It's. [00:14:06] Speaker B: I would say my. This, that is probably my sweet spot of this. I don't know. I don't. What do you consider. I don't know if this is an amber. Right. [00:14:15] Speaker A: Like, so we call this a pre prohibition lager. We put steam lager on the label. But some people will say that's not wholly accurate. [00:14:23] Speaker C: Are we supposed to smell them? Is that the thing in beer? [00:14:26] Speaker A: Yeah. [00:14:26] Speaker C: Smelling them? [00:14:27] Speaker B: Yeah. Can we go through the etiquette of what we're supposed to do? Because I'm pretty much just getting. I'm pretty much just hammering them. [00:14:32] Speaker A: I mean, I don't know if I'm. [00:14:33] Speaker B: Supposed to swish it in my mouth. [00:14:35] Speaker A: Drink the beer and enjoy it. But if you're going through like actual style guidelines tastings, there's three different ways to sniff beer. There's the direct under the nose and then there's something called the drive by where you just do that and see what you can pick up. You're usually not going to get that much unless it's a very hoppy beer or a very heavily adjuncted beer. [00:14:51] Speaker C: Ooh, that's good. [00:14:52] Speaker A: And then there's the taste sniff. So that's when you put it on your lips like you're going to sip and then you just through your nose to smell it that way. I don't do all that. And I've taken beer tasting classes. I just do a sniff. [00:15:04] Speaker B: Where do they offer these classes at? [00:15:07] Speaker A: So there is the certified Cicerone program. It is like not an actual governmental body or anything like that. It's basically a bunch of beer nerds that took the BJCP style guidelines. That's the beer judge certification panel style guidelines for beers, which there's over 150 styles, I think around 180 styles of beer now. And they took their guidelines and made basically a course syllabus using what sommeliers do for wine, but for beer. So instead of grapes, you're talking about malt and hops and all that kind of stuff. It's. [00:15:43] Speaker B: So you have a certificate and everything. [00:15:45] Speaker A: So I am a stage one. So I'm what's referred to as a certified beer server. [00:15:49] Speaker B: Okay. [00:15:50] Speaker A: Then stage two is. What is it? Certified Cicerone. And then there's Advanced Cisterone and Expert Cicerone. I think when you get up to that tier four to that fourth one. Last time I checked, there were only like 100 in the world. [00:16:01] Speaker B: Are you gonna work your way up? [00:16:03] Speaker A: You're over it? At one point, I wanted to, with my position here at White Oak, where again, as big of a fan of this place as I am, and at the point they are, I want this to be the place that I retire from. [00:16:16] Speaker B: Yeah. [00:16:17] Speaker A: I don't foresee me needing to get that paperwork. It is also very expensive. So it's one of those things go well with White Oak and the things go well for me. I might, as a hobby, pay to get it done. But we're talking to get up to tier 4 and assuming you pass every test along the way and don't have to retake anything, I think all said and done, you talked about $25,000. [00:16:42] Speaker C: So again, tailgate beers here. We're here at White Oak Brewery, Bloomington, Illinois. If you've never been here, go check them out on the, on the website. You've got some socials and stuff too. They'll. They'll them with tailgate beers. We're gonna have a lot of socials and reels and clips out of, out of our episode today. But also, I mean, you have a tasting room. [00:17:01] Speaker A: There's. [00:17:02] Speaker C: There's hours and, and, and, and there's a front deck. You can go outside and sit and have some beer there. I think I've seen other socials too. You have some food trucks that come in? [00:17:12] Speaker A: Yeah, we do. We don't have a kitchen here. You're welcome to bring food, order food delivered here. We have some regulars that when the weather's nice, they bring out Camp Stove and do their own burgers and brats. We're cool with that. Just please make sure you don't light the building on fire. We, we like brewery here, you know. You know. [00:17:27] Speaker B: Yeah, the patio looks amazing out there. It's a little chilly out there today. Otherwise we'd probably be out there. [00:17:32] Speaker C: Hey, maybe this summer. Maybe this summer we come back. [00:17:34] Speaker A: Yeah, please do. [00:17:34] Speaker C: Round tailgate tall boys time. [00:17:35] Speaker A: Yeah, it'll be perfect for it. I mean, you know, we're a mile and a half away from the fairgrounds. Got hotels all over the place. [00:17:41] Speaker B: We'll do a little ticket giveaway. [00:17:42] Speaker A: Hey, if you check our social media, we do. I believe it's Mondays and Saturdays. We do hot pricing on our beer. Kind of like a happy hour, hoppy hour kind of thing where you get $5 across the board. With exception of our specialty stuff like the barrel age stuff, nobody's Going to give you a pint of a barley wine for $5. Also, nobody needs to drink a pint of a barley wine. Yeah, but I'll drink a pint of a barley wine. And then we. We do have special events. We post those on Facebook. We've got one coming up next month called Frosty Fest. I want to say that's the eighth, maybe. We're doing some pretty cool stuff with that with some hot pokers and beers, where you heat up on a forage chunk of steel, and you put it in your beer, and it kind of caramelizes it gives it the Maillard effect. [00:18:24] Speaker C: Okay. [00:18:24] Speaker A: So it does some really weird things to it where it kind of, like, makes the head of your beer very, very thick and kind of, like, has a marshmallow aroma to it. So it sweetens up your beer, but you're not adding anything to the beer other than heat. [00:18:39] Speaker B: Is this, like, a seasoned roaster? Is this one that you just found somewhere? Is this, like, one of those that's been sitting out back for a while? Or is this a specialty. Specialty type of roaster? [00:18:47] Speaker A: Like, so the thing that we have, it's a stick with, like, just a cylinder of steel on the end of it. Oh, we've got an actual forge. [00:18:56] Speaker B: Okay. [00:18:57] Speaker A: That we borrowed from someone that we just heated up on and, you know, plunged. [00:19:02] Speaker B: We got off Craigslist. It's half rusted it. [00:19:04] Speaker A: I. I got a. I took a video of it when. When we were doing testing that. I sent him mine, so I'll send it over your way. So. [00:19:10] Speaker C: Yeah. [00:19:10] Speaker A: Put a clip of that up there or something. [00:19:11] Speaker C: Yeah, no, we'll. We'll definitely throw that up. And if you're around in Bloomington this Saturday, I mean, you got to be here. I. I want to come see it. I want to. I want to see what this is all about. I've never heard anything like February 8th this Saturday. Yeah. February 8th. [00:19:24] Speaker B: Yeah. [00:19:26] Speaker C: Work with me. Is that something. [00:19:27] Speaker B: No, no. Is that something like, that's the stuff where every time I hear about these types of shit, I'm like, what person decided that this was like. Like a normal routine? [00:19:36] Speaker A: Oh. I mean, what person was the first person to throw hops in a vat that had some old grain and water that's been hanging out with who knows what's been going on there and decided to drink it? [00:19:47] Speaker B: Yeah. Desperate people trying. [00:19:48] Speaker A: What person was the first one to grab, you know, leaves off a bush and roll it up and smoke it? Like, I don't know. [00:19:55] Speaker C: How do you. [00:19:55] Speaker A: How do people Figure anything out. [00:19:56] Speaker B: I know, I, I get it. I, I get it. I, I, I honestly get in my head, I, I'm like, I can see where it would change and add to it. And that campfire, that, that marshmallow. [00:20:07] Speaker C: Yeah, yeah, no, I guess. I mean, I would never even thought of something like that. I've never seen it done before. I've never. [00:20:14] Speaker A: And the first time I heard about it was like two years ago. I saw it on Instagram and I was like, surely these people are just messing with everybody. And then I see more and more breweries doing it. I was like, okay, that must be a real thing. And then, you know, Scott was like, hey, man, we're doing fire pokers. And I'm just like, oh, okay. [00:20:30] Speaker B: What's the name of your pussy? [00:20:32] Speaker A: This is Don. [00:20:33] Speaker B: Don. [00:20:34] Speaker A: Don to Cat. [00:20:35] Speaker B: Don to Cat. [00:20:36] Speaker A: Yeah, she's a good girl. Takes care of pestering around the brewery. [00:20:41] Speaker C: And the other one is Cat Two. [00:20:43] Speaker A: The other one is Cat Two. [00:20:45] Speaker B: Cat's name is Cat. [00:20:46] Speaker A: The actual cat's name is Cat two. There was a Cat One at one point. Unfortunately, Cat One is no longer with us. [00:20:53] Speaker B: Rip. [00:20:53] Speaker A: Rip. Catwoman. [00:20:55] Speaker C: Silence now. Yeah, so we went on, we moved on. I don't know if we talked about this one yet. [00:21:00] Speaker A: So this is casual. Jesus. This is the beer that got me to pay attention to White Oak Brewing in the first place. Back in 2016. Buddy of mine brought over a bomber of it, back when it was, you know, 22 ounce bottles all hand packaged with a wine label on it. Oh, she's a sweetheart. [00:21:21] Speaker B: I mean, there's hair floating. [00:21:22] Speaker A: Oh, yeah. [00:21:24] Speaker B: I mean, he's gonna be coughing up a furball here later after. [00:21:27] Speaker C: What do you think your son's doing over here? Trying to get his jersey Jersey clean. [00:21:31] Speaker A: Oh, yeah, she was loving on him earlier. It was great. But, yeah, there, there was just a period where a buddy of mine had gotten me hooked on this beer. And I went into Benny's in Highview one day and they didn't have any on the shelf. So I was like, screw it. I'm gonna drive across town, see what this place is all about. And then met the guy that was bartending at the time, goes by the nickname Batman. He's no longer with the company, but he was just like, hey, man, you're a pizza guy. Why don't you just bring in some pizzas and we'll trade you some beer? And I was like, you got it. [00:21:59] Speaker C: That's a deal. [00:21:59] Speaker A: That's how the Pizza Dave thing started off. And that's how me being a fan of White Oak started off was this beer right here. [00:22:06] Speaker C: So what else is some of the history, some of the. You mentioned Scott, who is the brewer and owner. John. We've met John earlier and some of his role. So I mean, when did this open? When did I know? There's been expansions and all that kind of stuff. [00:22:25] Speaker A: So 2015 is when the brewery was established. Before that, this was the. One of the last home brewing supply stores here in town. So when you guys are walking around, you might see some stuff that says hop shop on it. H O P P S H O P P E. That was the old homebrew store laws in Illinois changed to allow small breweries like us to exist. And the guys that were in operation at the time just decided to switch over the homebrew store into a brewery. Then that went into a Kickstarter, I believe in 2016 to open up the tap room. And then 20, late, late in 2019 they got a canning line, which thank God they did because come 2020, if they didn't, I might not be sitting here right now. [00:23:08] Speaker C: Yeah, like I said, I've home brewed a few times beer and I don't know if my son's in the room here. I don't know if he remembers or not, but. So I took an old. It was a bag, was one of those, you know, the little homebrew bags. Yeah, yeah, yeah. I took my used stuff and I put it into a bird feeder. [00:23:27] Speaker A: Okay. [00:23:27] Speaker C: Bird bath, bird feeder, something thinking, oh, the birds are going to love this. And about two years later I'm scraping it out of the. Because they didn't. The birds did not love this. [00:23:37] Speaker A: They love about 1% of it. [00:23:39] Speaker B: Yeah, yeah. [00:23:40] Speaker C: Drunk out of this concrete cement bird bath, I'm scraping all these used grains that, you know, sat in there and probably refermented a few times. I probably should have drank the bird bath water. [00:23:51] Speaker A: Probably went wild. It might have been sour falling over. There's a fun microbe called Lactobacillus. There's another one called Britannomyces. [00:24:02] Speaker C: That was. That was a lot right there. [00:24:04] Speaker A: Have a habit of growing on. On corn. That's actually so Distill, our big friend across town. My big joke is Distill is our big brother on the Upper east side of Normal. We're on the central west side of Normal, which again, I know you call that Bloomington splitting hairs. Bloomington's about 400ft that way. [00:24:22] Speaker C: Okay. [00:24:23] Speaker A: The only reason I want to point that out is as someone that Grew up here. Bloomington's water quality is not great. Normal's water quality is consistently in the top 25 in the country. And of course, to make good beer, you need good water or you need a lot of processing in your water. [00:24:38] Speaker C: It's like limestone for good bourbon. Limestone water. Yeah. [00:24:41] Speaker A: Yeah, exactly. So the water that makes our beer comes from the Bahama aquifer about 450ft below us. Whereas Lake Bloomington gets piped in from Lake Bloomington or Lake Evergreen, depending what part of the drought season there. And if there is a drought season, which is coming in through pipes that were laid, you know, 40s, 50s, 60s. Now, granted, the water infrastructure in Normal is just as old, but you're also coming from an aquifer underground. You're not coming from a lake that people do. Whatever people do in lakes in. [00:25:09] Speaker B: Right. [00:25:10] Speaker C: Yeah, I like my pool. [00:25:12] Speaker A: Yeah. On that note, next beer. Let's see. So the Brass Rail is going to be the last one that's not really going to wreck your palate that we're going to go for. So this is Wreck it. Another OG White Oak beer. This is a long time beer done for the Normal fire department. That's why we've got the firefighter in the 309 in the back there. I also really like selling beer because it's nice to walk into someplace and be like, this is the Brass Rail. It's a damn fine American red ale. [00:25:49] Speaker C: So your job, I mean, how we met you was do you just. Not randomly, I don't want to say it like that, but do you just go into bars, restaurants that have draft beer, craft beer? I mean, do you have to do the research to find them and then go from there? [00:26:06] Speaker A: Yeah. So my research is basically, I go into Google Maps and I look up bars, restaurants, groceries, liquor stores, figure out what's going on, and I basically hit my targets and go in there and say, hey, I'm Dave. I'm from the White Oak Brewing Company over in Normal. We're a tiny little brewery of seven people just making some great beer. Looking to see if you guys are interested in bringing us in. We know you have some craft beer in here and Peoria specifically. If I see, you know, Budweiser, Goose island stuff, that's another easy conversation in for me because our distributor is the Budweiser distributor over in Peoria. So here we use our friends at Kozali, which is the Miller house here in McLean County. And then Peoria, we're in the Butt house. The reason why we go with Kozal is because they are right across the street. And a lot of those guys come over here and drink beer when they're done with their workday anyway. So it's just a relationship that makes sense. [00:26:56] Speaker C: Absolutely, absolutely. [00:26:59] Speaker A: Going into her staying in the Miller network in Peoria, again, this is all stuff from. That predates me, but it would have been a little weird because I'm pretty sure their Miller house is actually up north and just sends trucks down. We're a lot more of. We'd like to get beer to a warehouse that is in the location where the beer is being served so it can be fresh and be on the road as little as possible. So brewers is a great partner to have there. All of our distributors are fantastic to work with. They have print shops that make some awesome posters for us. They have sales reps that if I can't make it out to a tasting like a Benny's or a Friar Tuck or anything like that, they'll show up or they'll send a Bud girl out to pour my beer and talk about the beer, which is extremely helpful to have. But the majority of my job is going around to businesses and saying, hey, have you heard of us? No. Would you like to try some of our beer? Would you like to try some of our beer right now? And then if they say no, just leaving them sample cans. My contact info. I've got this letter that goes over basically everything we're going about here, about who we are, what our history is, where we are and all that stuff. [00:28:04] Speaker C: Hmm. [00:28:04] Speaker B: It's gotta be a grind as a person like that has been in sales and has, you know, doing business development and stuff like that. I mean, that can't be easy because, I mean, there are. I mean, how many. How many breweries are there, do you think, in the state of Illinois, like this size? [00:28:20] Speaker A: At least 250. [00:28:22] Speaker B: Wow. [00:28:23] Speaker A: Yeah. Which, you know, I'm. Other Illinois breweries are very rarely competition for us, especially here in central Illinois. A lot of us are really good at staying in our lanes. There is a lot of overlap, but there's also a lot of cross fan overlap. So, you know, someone who's a fan of Distill because of tour bus is going to be a fan of us because of our rotating hazy series. You know, someone who's a fan of Keg Grove because of our lagers is going to come over here and try out our lagers and also like them. [00:28:56] Speaker B: There's enough room for everybody. [00:28:57] Speaker A: Yeah, there's enough room for everybody. And what's good for the goose is Good for the gander. Like, if somebody becomes a fan of one brewery here in town, then they're going to go to that brewery and then they're going to be like, oh, there's other breweries in this area, let's go and check them out. [00:29:09] Speaker B: Yeah, that's a good point. And again, if somebody becomes a fan of this at your place or another place, they're now becoming a, you know, they, they like that flavor, they like that taste. I want to go get it from, you know, another brewery or I want to find that same taste. [00:29:23] Speaker C: There's also people out there that like me I was talking about earlier. I would love to, you know, support local. If I'm in Texas, I want to drink local, local Texas beer. Or if I'm in, you know, wherever, I want to try their local stuff. So it's no different than, you know, shop local, you know, and thinking about that people want to try that, that different. [00:29:45] Speaker A: Absolutely. [00:29:45] Speaker C: Local stuff. [00:29:46] Speaker A: It's also a shorter supply chain. So like, you know, nine times out of ten you'll see fresher local beer than you were would like. [00:29:53] Speaker C: Very true as well. Very true as well. So how, how far do you guys go as far as distribution? [00:29:58] Speaker A: So right now about 120 miles. We do not currently have any plans to cross the state line. We, I think the farthest, I think there's a couple of bars up in Chicago that one of the owners was like friends with and they were like, hey, can I get a keg? And they're like, yeah, I'll bring you a keg in a week or two. The farthest I personally have gone as a delivery would be to craft a 1979AMokena. I wish they would order more beer more often. But there was a change in buyership up there, I believe. [00:30:28] Speaker C: So we again are here. We're in Normal, Illinois. I mean, I, I, I, I will correct myself. We're in Normal, Illinois, close to Bloomington, right next door where Tailgate and Tall Boys is at. But we're here at White Oak Brewery, had a special invite to sit here with, with our friend Pizza Dave. We're trying out their whole lineup of different craft beers that they here have here. As you can see behind us, we've got all the fermenters, the mashers, and I'm going to mix up all the words so you guys do both kegs and cans like you said. So that is different options for, you know, the local bars, local restaurants to pick up, you know, in their line have on their keg Line or have within just their. Their fridges. [00:31:13] Speaker A: Yep. We like to say, do what you can. Can what you do. And kegs are just really big cans. [00:31:19] Speaker C: Yeah, yeah, yeah. [00:31:22] Speaker B: Say that four times fast. Right. [00:31:24] Speaker C: I don't even know what he said. [00:31:25] Speaker A: At this point, but Goose can't what you do. [00:31:28] Speaker B: So the last. The last one we did was the brass rail. [00:31:31] Speaker A: Yeah. Damn fine American Red Ale. So let's see. [00:31:34] Speaker B: So now we're to wrecking our palate. [00:31:36] Speaker A: So we're gonna coat our palate. We're gonna go with snow. [00:31:40] Speaker C: Little winter snow. [00:31:42] Speaker A: So snow scoot is our deliciously roasty oatmeal stout. [00:31:48] Speaker C: Look at that. Look at that, folks. [00:31:54] Speaker B: It does look nice, right? I like a nice stout. You know, winter time especially, or just in. I mean, in general. I think they're. [00:32:04] Speaker C: I don't know if I've ever been a place where I would order one. [00:32:07] Speaker B: Really? [00:32:07] Speaker C: Yeah. Like, I'm true and true an IPA guy. So I either IPA or I'm that light guy. Other than that, I don't know if I'd ever order. [00:32:14] Speaker B: I would pick a stout over an IPA personally. [00:32:17] Speaker A: Really, I would. In the winter. [00:32:19] Speaker B: Well, yeah. I'm not on a 95 degree day. I'm not a psychopath. It's like, could I get a stout, please? I need to feel like for the next, you know, hour while I sweat. [00:32:27] Speaker C: Very important question, though. Do you sleep with your socks on? [00:32:30] Speaker A: No. [00:32:30] Speaker C: Yeah, me neither. [00:32:31] Speaker A: I mean, I think it's passed out with my socks on before. [00:32:34] Speaker B: Yeah. And. But you wake up and you. If you're not a psychopath or serial killer, you 100 wake up like, oh, God. Oh. And you first take them off all that. We talked to somebody earlier today. Not gonna name any names, but she sleeps with her socks on. I'm pretty sure she's a serial killer. [00:32:50] Speaker C: Oh, yeah. I have questions. [00:32:52] Speaker B: Yeah, I know. I have a lot of questions, too. And not while we're on. Weird questions. If you're pizza Dave. [00:33:00] Speaker C: Ah, that's a good one. I know where he's going. [00:33:02] Speaker A: Do pineapple on a pizza. [00:33:03] Speaker B: Do you eat pineapple on pizza? [00:33:05] Speaker A: I do. I'm also gonna say people that hate on pineapple on a pizza. What the fuck, man? Do. Are they forcing you to eat it? Like, let's let people eat what they want to eat. [00:33:14] Speaker B: I will say that's good. And this is going to. This is going to be a little controversial. I mean, I will eat damn near anything on a fucking pizza. My problem is how people cook it or prepare it, which ruins It. [00:33:26] Speaker A: Yes. [00:33:26] Speaker B: Because I mean, there are people that put. I mean there are people that will put pepperoni on pizza that could damn near just ruin it. As, you know, people that put pineapple and it's like soggy or they don't prepare the crust right. There's other things wrong with their pizza. [00:33:41] Speaker A: Yeah. [00:33:42] Speaker C: So for me it's kind of like the, the stout. Right. I don't go order it. I don't. [00:33:46] Speaker B: Yeah. [00:33:47] Speaker C: But if it's what is available or, you know that's all I had, I would eat it and I wouldn't pick it off or anything like that. But I don't know if I've ever actually ordered a pineapple on my. [00:33:55] Speaker B: If I saw one like Hawaiian. If I saw Hawaiian pizza, I don't know that I. There's probably four or five other pizzas in front of it that I would go. I'm definitely getting a margarita pizza or sausage pepperoni. When I got. [00:34:08] Speaker A: What was. [00:34:09] Speaker B: When we got the other night? That chicken. No, that food truck. Yeah, no, no, there was a chicken bacon ranch, but then there was like. [00:34:14] Speaker C: A. Oh, it was like the works or something. [00:34:16] Speaker A: Yeah. [00:34:16] Speaker B: But there's one with like pasta and stuff on it like oh, goodness pesto. [00:34:19] Speaker A: And I mean, have you guys ever eaten a flingers? [00:34:21] Speaker B: Eaten what? [00:34:22] Speaker A: Flingers. Pizza here in normal. Flingers. Flingers is like one of the. The craft beer bars here in town, but they're more notably a craft pizza joint. They have a creation called the Cheese Bomb, which is like a pizza minus pizza sauce with a ton of cheese on it. But they every now and then do think like pizza amounts of cheese. Yeah. [00:34:48] Speaker B: Oh God. [00:34:48] Speaker A: Yeah, it's. They're good. Yeah, they're very good. But they do. They do cheese bombs with pasta on them every now and then. They're banging, dude. Like they do a Mac and cheese cheese bomb every now and then. [00:35:02] Speaker B: You have to do a lot of things to up a pizza. I mean, to be quite honest with you, like at the end of the day it's. I love all pizzas, but same. [00:35:12] Speaker C: Yeah, I'm not, I'm not. [00:35:13] Speaker A: There is pizza that's better than others, but all pizza is good unless it's just all burnt black. [00:35:19] Speaker C: Yeah, I agree with that. I'm. I'm a big thin crust guy. Are you more of a. [00:35:26] Speaker A: More of a Chicago style pan? [00:35:28] Speaker C: Are you really? [00:35:28] Speaker A: Personally? [00:35:29] Speaker C: Yeah. [00:35:29] Speaker A: And those are hard to get around here. So then I'm more into a hand toss because, you know, you gotta. Gotta get the pinch and pinch and squeeze. So you gotta Make a nice slice. [00:35:37] Speaker B: You ever eat at Pizza Works in the Heights? In Pura Heights? [00:35:40] Speaker A: I have. [00:35:40] Speaker B: Okay. There's a sweeter. Yeah, I. It's not Chicago. I mean. [00:35:44] Speaker A: I mean, we've. We've got Grady's Pizza here, which is, like, the sweetest pizza ever, so their pizza is just fine and perfectly balanced compared to gr. [00:35:52] Speaker B: I. But even then, I just. I really struggled back. Man, that pizza sucked. Honestly, at the end day, like, I just. I don't know. [00:35:58] Speaker A: I just love. I mean, you got. What is. What is it called? Berizino's. Just down the block from Pizza Works, right? [00:36:04] Speaker B: Yeah. No. [00:36:09] Speaker A: Yeah, There you go. [00:36:10] Speaker B: Yeah. [00:36:11] Speaker A: Like that one. Like, it's hard. Hard competition on that street. [00:36:15] Speaker B: Yeah. [00:36:15] Speaker C: No branches. I like the cauliflower crust. [00:36:18] Speaker A: Haven't had that yet. [00:36:19] Speaker C: Yeah, I watched my girlish figure. [00:36:22] Speaker B: Boring. [00:36:23] Speaker A: Going. Going for that gluten. There you go. [00:36:27] Speaker B: Good old pizza. [00:36:28] Speaker C: That's good. I like that one. I like that one. [00:36:30] Speaker B: Dude. [00:36:30] Speaker A: Do a little swisher. Rip and rinse the stout out of your cup there, because you definitely don't want any stout in something you're trying to like. [00:36:41] Speaker C: Did our friends leave or they just go sit at the bar? [00:36:43] Speaker B: Yeah, they're over it. [00:36:44] Speaker A: They're not talking with Craig. Craig's a lot more interesting. [00:36:46] Speaker B: Dan and Jason are so over here in the sound of our voice. [00:36:50] Speaker A: Okay, now we're on the fun stuff that we're really known for, so we're skipping ripping, because we've already had ripping. We know we love it. [00:36:57] Speaker C: So that's where you'd put it, though, in the. Like, the lineup. [00:37:00] Speaker A: Yeah, ripping. Ripping would definitely be next in the lineup. [00:37:02] Speaker B: This just looks like a hippie. [00:37:04] Speaker C: You. [00:37:04] Speaker B: You love this one, though. You added three of them up here. [00:37:07] Speaker A: Yeah, because, I mean, I'm just gonna pour this one into here. You want to go ahead and open that. That next one. So we. We famously do not repeat the same hazy in a year. So that's like. [00:37:23] Speaker B: What do you mean by that? Like, you don't make the same. [00:37:26] Speaker A: This beer will not be made again until next year. [00:37:29] Speaker B: Why is that? [00:37:30] Speaker A: We don't want to get bored of our own beer, and we don't want our fans to get bored of our own beer. We're very well known for hazy's mainly. [00:37:37] Speaker B: Mainly the hazies you do that with or any of these. [00:37:40] Speaker A: So we. Ripping lips. Like, we're pumping that out constantly. Holla at you. We're pumping out constantly. Snow scoot. I think we're on our third batch of the winter. Marty's. A mainstay. It's just our hazies that we, we do not repeat the same hazy in a year. If you see that cooler over there? So that's our hop cooler. So all of those boxes are different hops, really. So all of our hazies are pretty close to the same beer, but we just change up the hop profile. [00:38:08] Speaker B: I'm not for this one. [00:38:09] Speaker A: Not for, not for this one specifically. [00:38:11] Speaker B: Or you just got. I'm not a. I'm not an IPA hazy, but it could grow on me. I do think some of the initial ones. I do think the initial ones. He loves the IPAs. [00:38:21] Speaker A: No, I do OJ in a beer, man. It's delight, see? [00:38:25] Speaker B: But I love O.J. now. See, again, this one will. It will grow on me. But again, I, I'll do one of them. I'm never going to turn alcohol down, but at the end of the day, like, I probably won't go and order. I'm just, I'm never gonna walk in order IPAs. He loves them, though. [00:38:39] Speaker A: Well, going back to the beginning of the conversation, I mean, that's. There's 450 something styles of beer for a reason, and they're not all going to be for everybody. It's true, you know, a lot of people in the craft industry rag on macro lagers, and I'm just like, bro, if Bud Light or Miller Light was a bad beer, they wouldn't package trillions of cans of beer a year. Like, that's just the bare facts. Yeah, it might not be what you like, but it's not a bad beer. [00:39:01] Speaker B: So while you throw that out there, I have, I have a question of your expert opinion. I know you're only tier one on the beer, whatever that scale was, but. Certified scale, but. So I was sitting down at Lake of the Ozarks one time, had a place down there, go down there often. And Auggie Bush has a place down there not far from where we're at. Sitting at a bar and a guy next to me was like, hey, man, order. Order yourself a Bud Light, man. I'm like, my cool weirdo. I'm like, I'm not ordering a Bud Light. Thanks, but, you know, I'm good. No, no, you should get one. No, man, I'm fine. Like, I'm never ordering a Bud Light probably ever in my life. Like, I'm fine. I'll get a Budweise. No, no, you should order. But I'm like, jesus Christ. All right, can I get a Bud Light? I'm like, what Is this thing gonna, like, suck me off or, like, what is this Bud Light gonna do for me right now? Okay. All of a sudden he's like, check the expiration or check the born on date. And I was like, what kind of fucking weird questions is. So. I'm, like, looking and it was like, today. [00:40:13] Speaker A: Oh, hell yeah. [00:40:13] Speaker B: He's like, head of. He was. He was like, head of hr. I mean, he was like. He was a top dog of. But you know, But I'm like. He's like, how's it taste? I'm like, still like a fucking Bud Light. I don't know what you want me to tell you right now, but I don't. From your experience, where I'm circling back to, I mean, a product like a Bud Light, or let's say even one of yours, it was brewed today or canned today. A week, two weeks, three weeks. I mean, how much can the average person really see or. And I know you talk about. [00:40:43] Speaker A: You don't. [00:40:43] Speaker B: Yeah, the average person. But even. [00:40:44] Speaker A: They won't even. [00:40:45] Speaker B: Okay. [00:40:46] Speaker A: But people in the industry, you can definitely tell a fresh. Like a day one fresh beer versus, we'll call it a seasoned beer. Now, there are also styles of beer where day one might not be the best day for a beer. Like, there's. [00:41:03] Speaker B: Yeah. Like, it could get better with time. [00:41:05] Speaker A: Yes. Like, so Hazy's, for example, there's certain hop combinations in Hazy's where the beer comes out and it's just a little too. What we call green, where it needs a rest. So then you come back to that beer a year, a week later, and then that beer bangs like they just needed some time to like, chill out, mellow out a little bit. I don't know what happens there on, like, the. The chemical level or like, the sciency. [00:41:29] Speaker B: Stuff, but I found it weird at that point when the guy's like, I don't know. To me, I mean, Bud Lights, like the most basic ass bitch, like beer. I'm like, I don't know what can change on this thing over a day. [00:41:39] Speaker A: But I mean, he exists. [00:41:42] Speaker B: He was hot and heavy. I just remember straight looking at him like, dude, I don't care. I don't care if you're Auggie Bush himself. This thing still sucks. [00:41:49] Speaker A: He was probably the guy who, like, drove the truck there and is like, oh, these are fresh. [00:41:53] Speaker B: He's going to tell everybody about it that night. He was so excited. And then I just shit all over his little little thing. I'm like, I. I still probably won't even drink the rest of that one. But. [00:42:01] Speaker A: Well, what we have with our date codes that Bud doesn't have is we got jokes. So this casual. Jesus. You know, came all of them have. [00:42:11] Speaker B: I did that, but I couldn't. [00:42:12] Speaker A: They're not all jokes. Sometimes it's just a reference. But like casual. For example, this is brewed the week before Christmas, so it was. Hey, it's almost your birthday. [00:42:21] Speaker C: Hmm. [00:42:22] Speaker A: They put out the fire in the weeds is a reference to Scott's mg. He's got an MG that's the same color as his dog. It's pretty cute. It's actually the car that's on the label for. For the beer. [00:42:36] Speaker B: So what's the next. What's the next one we're gonna go to? Have we gone through all of them yet? [00:42:40] Speaker A: This one is gonna. Gonna burn your pal. This is. Marty, you've got to come back. This is an old school cool double West Coast. [00:42:46] Speaker B: It's our last one. [00:42:48] Speaker A: Yeah, I mean, I can go up. I think there's two beers, three beers maybe that we have up front that we don't have up here if you guys want some more. So if you don't like IPAs, you are going to hate this beer. If you like IPAs, you're going to love this. [00:43:00] Speaker B: I know. See, I like this one. [00:43:08] Speaker A: You like that more than her Hazy. [00:43:09] Speaker B: I like that more than the hazy. [00:43:10] Speaker A: Okay. Okay. [00:43:12] Speaker B: I am a big smell. It's the smell. The. The smell that gets you before you ever taste it. It's like reading, you know, judging a book by its cover type thing. [00:43:21] Speaker A: Yeah, you. [00:43:22] Speaker B: It hits you. I like that. I think this, this is my own non knowledgeable, you know, mine. But like, I compare this to that like red that we like. I don't know, it has that like full body kind of. [00:43:36] Speaker C: So this is kind of a play on Back to the Future. [00:43:40] Speaker A: So it comes back to 8.8% ABV. So of course we're like. That's a Back to the Future. Be right there. [00:43:46] Speaker C: Old school double ipa. Yeah, Marty, you've got your. You've got to come with me. [00:43:50] Speaker A: Marty, you've got to come back with me. It's a kids, Marty. [00:43:52] Speaker B: It's a kids. [00:43:54] Speaker C: That's straight out of. Do you know that movie Back to the Future? [00:43:58] Speaker B: Come on, who didn't want a hoverboard? And I'm telling you right now, I've thought every single day about if I go back to future and being able to bet lines knowing that the what the almanac or whatever the shit was going to Say, oh my God. I think about it every day if I do this. [00:44:12] Speaker C: Cubs in 2016. [00:44:13] Speaker A: Yeah. [00:44:14] Speaker C: So we talked about Frosty Fest coming up this, this weekend. Any, any other events that are, that are happening around here that April 420. [00:44:24] Speaker A: We always do a big old party on 420. That's one of our makers markets. Every year we got local crafts people coming out. We do. We've got some guys that come out and blow glass live. A bunch of hippies come out. Some of our artists come out and sell their stuff. Haphazard always comes out. They usually do a live screen print. So, you know, bring whatever you want to print. Go over to Haphazard. [00:44:43] Speaker B: Oh, nice. [00:44:44] Speaker C: Right on the spot. [00:44:45] Speaker A: They'll do it right on the spot for you. [00:44:47] Speaker C: If you had the chance to come out, visit the tap room. We got Tap room. We've got a patio, full array and full lineup of different beers that Austin and I have been blessed and our friends behind the scene have been blessed to be able to come and spend some time here with Pizza Dave. And we're just having a good time here at Wyoming Brewery. [00:45:06] Speaker B: Comes back to just supporting local and, you know, knowing great people and, you know, we've. I've only known you for about an hour and a half now and at the end of the day it's like I didn't even know this existed. And we come over to Bloomington a lot and so I think continue to get the name out there and supporting, you know, now that we know this, trust me, we'll be back and we'll come here often. Anytime we're here, especially as it gets closer to June. We're over here plenty in. In Bloomington and we're always trying to. [00:45:34] Speaker C: Frequent all the bars and tailgate Beers is always looking for partnerships and whatnot too. I mean, we've got a good sponsorship with Surfside, who we'll mention here as well, which is more of the rtd. Ready to drink. [00:45:48] Speaker A: I actually used to sell Surfside. [00:45:50] Speaker C: Really? [00:45:51] Speaker A: I mentioned I worked for a craft distributor between Benny's in here. The distributor that I worked for sold Surfside. [00:45:55] Speaker C: Okay. [00:45:56] Speaker B: In Illinois. [00:45:57] Speaker A: Yeah. [00:45:58] Speaker B: So the Surfside iced tea. [00:46:00] Speaker A: Oh yeah. [00:46:00] Speaker B: All this stuff. [00:46:01] Speaker A: Oh yeah, dude, the. What is it? The lemonade. The lemonade tea. That one is my favorite. [00:46:06] Speaker B: So our good and I don't know, I. We haven't even touched on this. And we'll get through this together. But I don't know how big you are into music or what music you're into and stuff. We're going to find that out here in a minute. But raise Rowdy is a good partner of ours out of Nashville. And they introduced us to Matt Quigley, who is the founder and CEO, and he came here, drank with us. We were. I would say we're now, you know, besties. Maybe I'm on his favorites on his phone. But they're a big sponsor of Tailgate and Tall Boys now. They are the presenting sponsor at all Cruisins. And me personally, I can't do the bubbles and the like, you know, these seltzers and all that shit is key. I mean, that we're not even going to name the names, but the seltzers that, you know, went through the kick and we had even at the festival. I mean, I can't even. I don't. I never want to go back to that ever again. I mean, just feeling so full and so then being able to drink, you know, Surfside. And again, I love my teas. I love my iced tea and lemonade. [00:47:08] Speaker A: I mean, I've thrown cognac in a Surfside tea before. [00:47:11] Speaker C: Not gonna lie. [00:47:12] Speaker A: That's going strong. Get that grapey sweetness. [00:47:14] Speaker B: Yeah. Getting wild. So anyway, so Matt came. Amazing, dude. And that's one where I just want to support a. Just a. I don't know, a good company, a good partnership. And we love having those partnerships. So. Yeah. So Surfside is now a big sponsor. They are a sponsor of ours. Going to our big question. This is going to be a segment brought by Surfside, and we might as well throw in White Oak, you know, brewery right now. [00:47:40] Speaker C: Absolutely. [00:47:40] Speaker B: So you're on the White Oak private jet. Okay. You're flying to your next big, you know, executive meeting. Peoria. It's got. Yeah, it's. You're just flying to Peoria. [00:47:52] Speaker A: Sure, I want to get lost in a. Yeah. [00:47:54] Speaker B: So you can only grab five albums for the rest of your life. You're gonna land on a deserted island somewhere between here and Peoria, probably in, like, Chile. Yeah, it's like lake. I think it's like maybe Lake, you know, in the Eureka Lake or some of those. Like, I don't know where you're gonna land. Maybe. Maybe somewhere on the river, but you're gonna be on an island for the rest of your life. What five albums are you listening to? [00:48:22] Speaker A: Do double discs count? Can I pick a double disc? [00:48:24] Speaker B: Anything that was. Anything that was made. No, no. If it was made into a hard. I think we are all of the same generation. If it was made into an album, a hard disk album. So greatest hits, whatever. It Is. Yes, you can pick that. [00:48:38] Speaker A: All right, number one going up. The double disc is definitely going to be Twiddle Tumble Down Live 2018. If you guys don't know about Twiddle, they're. They're like a jam band kind of thing. [00:48:52] Speaker C: I've never. [00:48:53] Speaker A: Never heard it, but they. So they've got this really cool song called Orlando's. But Orlando's was, like, six, seven years in the making because they would make songs about, like, random characters that they would just make up. And then Orlando's is like the bar at the end of the life or the end of the universe where they all show up. Well, Tumbledown was a live show, so the first disc in the first set, it's just them going through all of their, like, songs that aren't the character songs are associated with. With Orlando's, and then the entire, like, last hour. The second set is all of those songs, like, back to back with the interlude into Orlando's, where lyrically, like, where they enter Orlando's bar. So that would be one, because that's one of those, like, when I go from here to Peoria, probably, like, I'd say once every third or fourth trip, I just put that second disc on, and that's, like, to Peoria. And then right as I'm pulling up to my distributor, it's like, the show's over. It's done. [00:49:45] Speaker B: His fifth album is Marijuana. My first album is Marijuana. [00:49:51] Speaker C: I could suggest a good podcast from here to Peoria. [00:49:55] Speaker A: Well, I mean, you know. You guys run out of episodes. [00:49:57] Speaker B: Yeah. All right, so. [00:49:59] Speaker A: So number number two is going to be Blues Brothers. Made in America. [00:50:02] Speaker B: Oh, man. These are all first. [00:50:04] Speaker C: So I feeling that was coming. Not Blues Brother. I feeling just like, the, you know, from who we normally sit down with. It's a little bit different. [00:50:13] Speaker B: We're diversifying. [00:50:14] Speaker C: We are. [00:50:14] Speaker B: Yeah. All right, so Blues. [00:50:15] Speaker C: Go ahead. [00:50:16] Speaker A: So Blues. Blues Brothers. Made in America. A lot of people know the Blues Brothers. Most people know the Blues Brothers from the movie. Older people know Blues Brothers also from being a Saturday Night Live sketch. But before the movie, they actually went on a tour, like as the Saturday Night Live characters with a big old band. And Made in America, in my opinion, might be the best collection of blues covers that the Blues Brothers ever did. There is a song in there called Green Onions that sticks out in my brain where, you know, Elwood Blues, played by Dan Aykroyd, of course, just goes on a rant about how great America is and how everyone's trying to get in here. And it all comes down to blue jeans and Chevrolets. [00:50:51] Speaker B: I love it. We got to listen to that on the way up. [00:50:53] Speaker A: Blues Brothers. Made in America. I think it came out a year before the Blues Brothers movie. Obviously before I was born. Great album. Check it out. Geez. Okay, so now it gets hard because those are like, the two. [00:51:07] Speaker B: Very adamant about those first two. But we're about 10,000ft now. [00:51:10] Speaker A: Yeah. [00:51:10] Speaker C: Oh, we're getting lower. We're driving. [00:51:12] Speaker A: Dropping, boys. We're dropping. Okay, this is probably going to be one you guys definitely haven't had. Mastercraft. Fist of God. That's Mastercraft spelled like Kraft Macaroni and cheese with no vowels. Mstrkrft. They're like EDM industrial thing that's been going on since like the early 2000s. [00:51:30] Speaker B: I mean, I'm one for three here. [00:51:35] Speaker A: Let's see, that's three. Two more gonna have to say Daft Punk Homework, which, for those of you that aren't familiar, that is the one that around the world. Daft Punk's English side breakout single was. Has a soft spot in my heart from being on a plane when I was in junior high. I was. During the summer, I was a student ambassador from here to Asia. Kawa, our sister city in Japan. And this is back when, like, Creative Labs first dropped their MP3 players. [00:52:07] Speaker B: Yeah. [00:52:08] Speaker A: And they had 32 megs, so you could basically fit four regular four albums on there. And that was the summer that Daft Punk Homework came out. And me and a buddy of mine split the earbuds, and we're just rocking out to that album. Flying from here to Japan. [00:52:20] Speaker B: I love the MP. I had the MP3 CD player. So you'd make an MP3 CD. But it was like. I mean, there was no skipping. No, no. You weren't just going from song three to song 800. You had to, like. You had to actually go next, next, next, next, next, next. And you didn't know the titles. I mean, you had to have a whole list of where these songs were. Naturally. You never wrote it down. So you're just like, well, we're full shuffle here. [00:52:44] Speaker A: So I had a really fancy one in a 1985 Lincoln. I got an aftermarket deck from Best Buy. [00:52:49] Speaker B: Oh, hell yeah. [00:52:49] Speaker A: That played MP3 CDs. And I had like a scroll wheel on it. So, like, you could even like, put directories so you could be like, I'm gonna put this album in this folder. [00:52:56] Speaker B: Well, when you get. Well, when you get to that point. But I'm saying the actual non. Skip. Yeah, like portable CD player. Mine just. I mean, it got to play MP3s, but you. You got it and you made this whole disc, and then you could never figure out where the songs were, because it's not like you had a cheat sheet, right? It wasn't to that point where I'm like, God damn it, where is that song? Is it 86 or 40? I don't know. All right, so we're on. You're four. So, yeah, fifth album here. Daft Punk was your fourth. [00:53:30] Speaker A: I think Daft Punk was my third. [00:53:31] Speaker C: Well, the double album was one. No, no, no, you had three. [00:53:34] Speaker B: Yeah, double album. [00:53:36] Speaker A: Then you had Blues Brothers Made America. [00:53:38] Speaker B: Yep. [00:53:38] Speaker A: Daft Punk homework. [00:53:40] Speaker B: So we're all on four. [00:53:42] Speaker A: Dispatch live at Madison Square Gardens. Just another great jam band. I don't think they're around anymore. Number five, Weezer Blue album. [00:53:55] Speaker C: Weezer. [00:53:56] Speaker A: Weezer Blue Album. Wow. [00:53:57] Speaker B: Those are all five. Never been said on this podcast. So this year, in 2025, we are actually creating, like, a chart. It's going to show how many times those albums were picked. [00:54:08] Speaker A: And pizza just it up. [00:54:10] Speaker B: No, no. It's safe to say that Pizza Dave's are pretty much going to be here and it's going to say 111 and 1 1. I don't know. There will be ever another person might get a Weezer. I could maybe. [00:54:22] Speaker C: Maybe Blues Brothers, I don't know. [00:54:25] Speaker A: But specifically Made in America. [00:54:28] Speaker B: So the basis to my question is I, without hardly knowing you at all, I now really understand you to a certain point. What I'm getting at is it tells me your thought process because you put some thought into those. And the 6, 7, and eights are also. I've never really kind of talked about mine, but, I mean, you know, some of my, like, 6, 7, and eights are like Billy Joel, you know, these albums, you're like, I don't know what will. What is classic rock gonna sound like in 2050? [00:54:57] Speaker A: Offspring. [00:54:58] Speaker B: No, it's. No, it's still gonna be Billy. It's still going to be these other, you know, artists that we've mentioned. Because, like, it's not like people in 2050 are gonna be listening to Justin Bieber, you know, like, it's still gonna be the same. It's still gonna be the same. Good. [00:55:10] Speaker C: One more. One more. [00:55:12] Speaker B: Yeah, we'll do one more. Cheers. [00:55:13] Speaker C: Here, let me. Let me find some. One more. Cheers. Again, thanks, Pizza Dave. Thanks, White Oak Brewery, for allowing us to come in and enjoy a podcast here on site. [00:55:27] Speaker A: Yeah, awesome. And again, I invite everyone to come out to the brewery. We're open seven days a week. Our hours are online. Our website is Whiteoak Beer. Of course. We have a Facebook Instagram presence. Our hours are all publicly posted. Bring your own food. Order food in here. Check out our food trucks whenever they're around. Craig, our tap. Your manager does do a good job at putting our food trucks as events on Facebook. Book so you can see what we got going on when. [00:55:50] Speaker B: Perfect. [00:55:51] Speaker C: White Oak Brewery, 1801 Industrial Park Drive, Normal, Illinois, 61781, 6161. [00:55:58] Speaker B: That's crazy. [00:55:59] Speaker C: Sorry. I. I saw three sevens there, so I picked. I picked in between. [00:56:04] Speaker B: You know, it's in normal. [00:56:06] Speaker C: Thank you. Tailgate beers. We're out. [00:56:08] Speaker B: Cheers. [00:56:09] Speaker A: Cheers. [00:56:10] Speaker B: I have to piss like a racehorse.