St. Pierre Show Weekly Best Of - 02/28/25

What a fun week this was.  I'm realizing that if I want you all to call into the show, I have to think of weird and strange topics for you to add your thoughts to.  I tried to talk about the beautiful weather and no one called in.  But I ask you about the strangest snack you used to eat and the phone lines light up.  Same with the scar stories.  So let's bring on the weirdness.  I love it.

Also we had Todd Perkins and Ryan Wagner from Guinness Open Gate Brewery in Baltimore in the studio.  We had a blast hanging out and talking about everything going on at Guinness.  They've got a huge St. Patrick's Day celebration coming up that you're going to want to be a part of.  

Thanks for listening and thank you for participating in the show!  Have a great weekend.

Episode Transcript

Speaker 1 (00:00):
At this all.

Speaker 2 (00:00):
Yeah, that's good.

Speaker 3 (00:01):
We miss any of the Saint Pierre Show this week,
don't worry, We've got you covered. It's only the good
stuff on the Saint Pierre on Air podcast.

Speaker 4 (00:11):
What's Up Everybody?

Speaker 5 (00:12):
Saint Pierre getting ready to put the podcast together the
best of moments from the week.

Speaker 4 (00:17):
We had a pretty good week. There were a couple
of days that.

Speaker 5 (00:19):
Were a little bit slower, and that's okay, that's all right.
Not every day is going to be a home run, right.
What do they say in baseball if you hit three
hundred you looked at as successful. That means you only
do your job thirty percent of the time.

Speaker 4 (00:29):
Think about that for a second.

Speaker 5 (00:31):
But we had some great conversations. We talked about funny ways.
You got a scar that was a great one. You
guys called in like crazy. So if you didn't hear
your phone call on the air on Monday when we
talked about that, I do have all the phone calls
here in this podcast, so you will be able to
hear it. There also was got a big one oh
oh snacks, weird snacks that you had had some great
phone calls for that made me equally hungry and disgusted

(00:53):
with all of the things that you guys have been needing.
And then today, just a short time ago, I had
some people from Guinness open Gate Brewery here in Baltimore
stopping by. I talk about all the things they got
going on for Saint Patrick's Day and the delicious beers
that they have. So great to have them in here
as we wrapped up feb brew Airy. All through this month,
I've been having local breweries come by and share their story,

(01:16):
talk about what they offer, different things that are going on.

Speaker 4 (01:18):
I got to find a way to extend this now.

Speaker 5 (01:20):
Because I can't, like febrew Airy only works during February, right,
I can't continue that into March. So I got to
think of a new theme for this. Maybe it's like
once a month, like third Thursdays or something.

Speaker 4 (01:29):
I don't know.

Speaker 5 (01:30):
We'll have to figure that out because this has been
a lot of fun. Thank you to everybody who's listened,
who's participated, who's reached out about the different things that
are going on. I really appreciate you. I thought about
February febbrew Airy in particular, was really a response to
all the craziness that's going on in the world because
it's just so heavy. Like just sitting here in the

(01:51):
studio tonight, I'm seeing news reports popping up of shouting
matches at the White House and all this stuff, and
I'm just like, my gosh, Like there's so much ridiculous
going on, so much sad stuff going on, depressing stuff
going on. We need some levity, we need some happiness
and joy. And that's what I was hoping to bring
with februe Airy, having the guests in here. That's why

(02:12):
I hope to bring every day on this show. I
don't try to bring you down. I try to lift
you up as you're wrapping up your day every weekday
from three to seven. So hopefully you join in every
day and you find some sort of happiness and joy
here on my show, because that is the goal. But anyway,
I will stop talking now. This is my little recap here.
It is the best of moments from the Saint Pierre

(02:32):
Show this week on the Saint Pierre on Air Podcast.
Thank you so much for listening.

Speaker 6 (02:37):
It's only the good stuff, so good, so good. On
the Saint Pierre on Air Podcast ninety.

Speaker 4 (02:43):
Three point one. Tell me poc all right, I.

Speaker 5 (02:44):
Was talking to my daughter yesterday about the scar on
her forehead. She doesn't remember how she got it, and
it was because she was jumping on the bed and
being a clown, fell and smashed her.

Speaker 4 (02:54):
Head on the floor. So she has a scar. So
I want to know what is.

Speaker 5 (02:57):
The dumbest way you got a scar? Let's talk about
an eight hundred and three to two one thirty six
ninety three. Give me a call, the dumbest way that
you got a scar? Tell me about yours.

Speaker 7 (03:06):
Okay, I can't believe I'm telling you this because.

Speaker 8 (03:08):
It's just so dumb.

Speaker 4 (03:10):
Come on, tell me, okay. Fine.

Speaker 7 (03:12):
So I was playing baseball in high school. I was
playing third base, trying to get a girl's attention while
I was out on the field and I wasn't paying
attention when the batter hit the ball and it hit
me right in the head.

Speaker 4 (03:26):
Oh man, I bet that left a nice mark.

Speaker 7 (03:28):
Oh yeah, I've got this nice scar right.

Speaker 4 (03:30):
Up from my left eyebrow. But wait, I have to know.
I mean, did you get the girl? No, No, I didn't.

Speaker 8 (03:37):
I didn't even get the girl.

Speaker 4 (03:38):
No, it was just the scar for no reason. Oh
that's awful. I want to hear your story.

Speaker 5 (03:41):
Is the dumbest way, you got a scar eight hundred
and three two one thirty six ninety three. Give me
a call. These are great, ty, who's this? This is
carry all right, Carrie, tell me about your scar.

Speaker 9 (03:51):
Okay, it's like not a big scar, it's just a dot.
But I was sewing in the car and we hit
a really big bummit. I don't even know what happened,
but when I came down, I had my cup in
the leg with my sewing needle.

Speaker 4 (04:04):
Oh my gosh, that must have hurt so bad.

Speaker 9 (04:07):
Yeah, like I said, I've got a big one, but
it's still a mark that I know it's there because
I'm Hi.

Speaker 10 (04:12):
This is a Mandy.

Speaker 5 (04:13):
Oh, Mandy, tell me you've got a good scar story
for me?

Speaker 8 (04:16):
I do.

Speaker 11 (04:17):
I have a scar on my right wrist.

Speaker 4 (04:19):
And it was because me and.

Speaker 12 (04:20):
My sister got fighting and he decided to lock me
out of the house.

Speaker 11 (04:24):
So I decided to break the window and punch her
in the face.

Speaker 1 (04:27):
In the process of getting the glass.

Speaker 5 (04:30):
Oh my gosh, I mean, what a rational response to
getting locked out of the house.

Speaker 11 (04:34):
Yeah, it hurts.

Speaker 12 (04:35):
I had like a it's like an into and a
half scar, And yeah, I had to pay for the window.

Speaker 13 (04:40):
My parents were.

Speaker 5 (04:40):
Not They were not happy with that talking about weird
ways or dumb ways that you got a scar, and
this one actually unlocked a fear of mind, Yes, a
legitimate fear.

Speaker 10 (04:49):
Hi.

Speaker 4 (04:49):
Who's this.

Speaker 12 (04:50):
Hi?

Speaker 14 (04:50):
This is Brandy from Eastern Shore.

Speaker 4 (04:52):
All right, so what's your scar story? Brandy?

Speaker 14 (04:53):
It's really it's not that weird. But I was about
fourteen years old and I had to use the bathroom
really bad. Somebody's license plate corner, their front under license
plate was bent out so far. I just walked past
their car and it grazed my cap and it was
so deep I had fifteen or sixteen bitches. You could
see downs boone.

Speaker 13 (05:13):
It was gross.

Speaker 4 (05:14):
Oh my gosh.

Speaker 14 (05:14):
It's just a front of somebody's license plate, just the
corner of it was bent out, And yeah, it was bad.

Speaker 5 (05:20):
That's a fear that I have, Like it's every time
I walk in front or behind somebody's car. That is
something that I legitimately am scared of every time.

Speaker 11 (05:27):
Really, I it never crossed my mind, but.

Speaker 4 (05:30):
It does now.

Speaker 15 (05:31):
Oh yeah.

Speaker 5 (05:32):
I guess on the bright side of some of these
scar stories, at least you learn a lesson through them,
right high Let's God of the phone.

Speaker 4 (05:38):
Who's this?

Speaker 11 (05:38):
This is Megan.

Speaker 4 (05:39):
How are you Megan? I am great. Please tell me
you're calling with a great scar story?

Speaker 11 (05:43):
Yeah, I think it's a pretty kind of stupid story.

Speaker 4 (05:46):
I love it.

Speaker 11 (05:46):
So I was opening I worked Atchipoltli for a few years.
I was opening a box of tortillas and stupidly I
took the box cutter, Oh no, and sliced it towards
my arm and it just directly into my arm. That's
my first scar and I'll never forget that.

Speaker 4 (06:05):
Oh my gosh, can you still like see it? Is
it still visible?

Speaker 12 (06:07):
Oh?

Speaker 11 (06:07):
Yeah, it's still there.

Speaker 4 (06:10):
I think you learned your lesson at least right.

Speaker 11 (06:11):
I definitely did cut away from yourself.

Speaker 4 (06:14):
That's away cut away. Hi, who's this detin? What's your
story for me?

Speaker 12 (06:19):
So?

Speaker 13 (06:19):
When I was two, I would walked into a room,
grabbed a hand pencil sharpener and sharpened my finger off.

Speaker 5 (06:25):
Oh my gosh, you know what gave you the idea?
I guess you were too, so you had no idea
what you were doing?

Speaker 11 (06:30):
Yeah too, Yeah, I was really young.

Speaker 5 (06:33):
Wow can you still like see it? I mean, is
it still something that you see every day?

Speaker 16 (06:37):
My finger that was just gone there?

Speaker 9 (06:39):
Oh?

Speaker 4 (06:39):
It's just gone like there's no there is no scar,
there's just nothing there.

Speaker 10 (06:43):
Yeah, there's.

Speaker 14 (06:45):
No nail.

Speaker 17 (06:46):
Oh boy, Hi, this is Lonnie.

Speaker 4 (06:47):
Hey Lonnie. What's going on today?

Speaker 5 (06:49):
Hey?

Speaker 17 (06:50):
Talking about little scars?

Speaker 10 (06:52):
Yes, yeah, I was probably in the seventh grade.

Speaker 17 (06:54):
Was at a swimming pool party and one of my
girlfriend's cousins or uncles was chasing us and had my
hand sitting on the fence and took off one and
forgot to lift my hand. I have an L shaped
square where the twisty, that metal twisty that holds the fence.
Oh gosh, yes, in my hands.

Speaker 4 (07:14):
Yeah, Oh my gosh. And it's still there today, you
can still see it.

Speaker 17 (07:17):
I'm sixty years old and it's still there.

Speaker 4 (07:19):
Oh gosh.

Speaker 5 (07:20):
That's a memory you wish you could forget, right, Yeah, definitely. Well,
thank you so much for calling. I appreciate you sharing
the story.

Speaker 17 (07:28):
Not a problem. You have a good day.

Speaker 18 (07:30):
Night's Kathy, Hey.

Speaker 4 (07:31):
Kathy, what's going on? I?

Speaker 12 (07:35):
Oh?

Speaker 4 (07:35):
Yeah, yeah, please, you got a scar story, let's hear Kathy.

Speaker 18 (07:38):
Oh, I got three holes in one day and two
holes in the other. You know, when you're little and
you ride your bike and you're on the gravel and
you hit your brakes and have the bank. Well that's
what I did when I was little, and the bike
went out on me. I went down and ended up
opening up all the holes in my knees. And of

(07:59):
course they don't sew your knees. Your knees, you're not
get sewed. They had to wait for the skin to
just wrap back over him again. So I still have
them and I'm sixty one years old.

Speaker 5 (08:09):
Oh my gosh, I can't even imagine the physical pain
from all of that too.

Speaker 4 (08:12):
Like I fell off my bike a lot, so I
remember that the old.

Speaker 18 (08:16):
Houses that they hooked it the falset, the top faust.
My mother had to hook cat and get all the
gravel out of my knees.

Speaker 4 (08:25):
All my words, you are making me feel for you.

Speaker 5 (08:29):
Right now, Kathy Ryan, Hey Ryan, what's up?

Speaker 10 (08:34):
Hey? I was I had a scar story?

Speaker 4 (08:36):
Oh great, yeah, let's hear it.

Speaker 10 (08:37):
I was in third grade. I'm forty now. I was
in third grade and I was a line leader and
we had to stop at the top of the steps.
And when we got there, the guy, the two guys
behind me second third line got pushed and shoved and
the third person of line shoved the second guy and
he ran in the knee and we both fell on
the steps, and halfway down, I kind of flipped and

(08:58):
crashed the back of my head on the stair. And anyway,
so every now and again I get my hair cut,
I have to tell the story because they asked me
about it.

Speaker 5 (09:07):
Oh yeah, so it's still there, but yeah, but at
least it' hidden by your hair, so it's not like
an everyday thing.

Speaker 4 (09:11):
I guess that's good.

Speaker 10 (09:12):
Yeah, I get short hair, but yeah, when I get
it cut, they usually ask how do you get that scar?

Speaker 4 (09:17):
Oh?

Speaker 5 (09:18):
Man, Yeah, of course the other kids are messing around.
You got to pay for it. That's how it works.

Speaker 10 (09:22):
I know.

Speaker 19 (09:23):
Hi, this is Kathy, and you had the question of
how you had gotten a weird scar.

Speaker 4 (09:29):
Oh boy, if you're calling, I bet there's a good one.

Speaker 19 (09:31):
I was hanging upside down in the monkey bars because
I was teaching my daughter how to hang upside down
on the monkey bars. So I fell because it was
hot outside and hit above my eye and had to
go to the hospital and get stitches. The doctor at
the emergency room talked to my daughter, who was five,

(09:53):
as the adult and talked to me like I was
the child.

Speaker 4 (09:57):
Oh, I love that. It sounds like you taught her
how not to climb monkey bars. Yeah, basically the opposite, Yes,
the opposite. That's great.

Speaker 2 (10:06):
Soga' soga.

Speaker 6 (10:08):
It's only the good stuff.

Speaker 3 (10:09):
The Saint Pierre's Show three to seven on ninety three
point one WPOC, Today's.

Speaker 5 (10:15):
Best Country ninety three point one WPOC. I'm Saint Pierre said,
school is out, school's wrapping up here, and we got
a lot of kids in the car right now on
the way home with their parents. I want to throw
this out there. What is your go to after school snack?
Or better yet, what is your strange after school snack?
Is there something you eat that's really weird? Eight hundred
and three to two one thirty six ninety three. I

(10:35):
want to hear all about it. You're weird or strange
after school snack than you love or loved.

Speaker 4 (10:41):
Maybe it's a story from when you were younger. I
want to hear it.

Speaker 5 (10:43):
Eight hundred three to two one thirty six ninety three.
The weird or strange after school snacks that you love
or you love.

Speaker 4 (10:49):
Let's go to the phones. What was yours?

Speaker 9 (10:51):
So?

Speaker 20 (10:51):
I learned this from my grandfather used to make it
for me all the time. It's called graveyard stew. You
get toast with butter on it, You dip it in
milk that you boiled on top of the soop, and
then throw some sugar right on top of the.

Speaker 17 (11:05):
Toast and just eat it.

Speaker 4 (11:07):
Okay, I'm not gonna lie. It sounds horrifying. I don't
know if I could handle that.

Speaker 20 (11:12):
Oh it was amazing. And anytime I want to feel
closer to him than I just go and I'll make
it up and start eating it away.

Speaker 5 (11:19):
I do love that you have this special thing that
you shared with your grandfather though, Like I think that's
really special that you can look back on these memories
fondly with this snack.

Speaker 20 (11:28):
For me now since he has passed away, it's like
a warm hug from him all the time, and it
just brings that great memory.

Speaker 5 (11:33):
And I'm hearing somebody incredible and kind of incredibly awful
sounding snacks.

Speaker 4 (11:37):
From you guys.

Speaker 5 (11:38):
Now, no judgment to each their own, to each their own.
But here's another one that I don't think I ever
would have tried. Tell me about your favorite after school snack.

Speaker 12 (11:47):
It would be a peanut butter and ketchup sandwich.

Speaker 5 (11:50):
Okay, those two things don't sound like things you would
obviously put together, So I need to know how you
came to try a peanut butter and ketchup sandwich.

Speaker 12 (12:00):
Actually, we came home from school, me and my brother,
and he was eating a peanut butter and miracle sandwich.

Speaker 4 (12:07):
Miracle whip okay, got its still weird?

Speaker 12 (12:09):
Yeah, And I'm like sus growth, So I'm like, well,
I'm just gonna try peanut butter and ketchup. So I
tried it and I have ate it every since.

Speaker 5 (12:18):
I still think it's fascinating that your brain went from
peanut butter and miracle whip to like, peanut butter and ketchup. Like,
I don't understand that transition, but I am curious. Do
you still eat this snack today?

Speaker 4 (12:29):
Oh?

Speaker 12 (12:29):
Yeah, I still eat it, and I had my stepson's
try it and they eat it. Hi.

Speaker 4 (12:35):
Who's this?

Speaker 12 (12:36):
Hi?

Speaker 13 (12:36):
Am Jail?

Speaker 4 (12:37):
Hey Gail? Are you calling about a snack that you
used to love or that you still love? Maybe not?

Speaker 11 (12:41):
I didn't eat it, but my mom used to.

Speaker 13 (12:44):
Eat peanut butter, banana, lettuce and mayonnaise.

Speaker 4 (12:48):
Wow, what an interesting combination, right?

Speaker 11 (12:51):
I mean, lettuce doesn't have any flavor.

Speaker 16 (12:52):
But she lost me at the mayonnaise.

Speaker 4 (12:54):
I even though lettuce.

Speaker 5 (12:56):
Doesn't have flavor, the fact that it's in there is
still throwing me off. Like I still can't get over
the lettuce being in there with the peanut butter and
the banana and all that.

Speaker 13 (13:04):
Right, so strange.

Speaker 11 (13:06):
Maybe, I don't know, but the mayonnaise just no, I
can't do the maynaise.

Speaker 4 (13:09):
Yeah. Yeah, that's a mix that I don't want any
part of. Thank you so much for sharing by Hi.
Who's this Cameron? Hey Cameron? What's going on today?

Speaker 13 (13:19):
Not too much. I just had a snack that I
originally thought would be really gross, but when I tried it,
it's really good.

Speaker 4 (13:26):
Okay, let's hear it.

Speaker 11 (13:27):
Fritos with cream cheese.

Speaker 5 (13:30):
Okay, you know what, that doesn't sound too weird because
cream cheese is used in a lot of dips, so
I can get behind that.

Speaker 13 (13:36):
Yeah, my boyfriend had said how good it wasn't At
first I was not for it, but I eventually tried
it and it's really good.

Speaker 5 (13:42):
I had something similar. My wife is into the antieans
pretzels with dipping them in cream cheese, and I was like,
that's disgusting, But then I tried it and I'm on board.

Speaker 4 (13:50):
I'm on board.

Speaker 13 (13:51):
Yeah, that actually does sound good. I've never thought of
that one.

Speaker 4 (13:54):
There you go. Now you got a new one you
can try.

Speaker 13 (13:56):
Yeah, I'll have to try it.

Speaker 5 (13:57):
It's kind of funny to me talking about us snacks
that we love. How many memories are tied to food
like this one. Hey, tell me about your afternoon snack.

Speaker 16 (14:05):
So my weird go to afternoon snack was my best
friend and I would either walk to school or ride
our bikes to school, and we had this fetish with
stopping or the chocolate covered, cream filled doughnuts and pepsi.
It was awesome when it went down, but within a
couple hours, the feeling that you had in your stomach

(14:27):
was awful.

Speaker 4 (14:28):
Oh I can only imagine.

Speaker 5 (14:29):
I mean, just you telling me this story is making
everything in my stomach want to come back up.

Speaker 4 (14:33):
So yeah, I get I get it.

Speaker 16 (14:34):
But it was just just something that we did, and
we did it like a couple of times a week,
and we knew we were going to pay for it,
but just a tradition that we had.

Speaker 4 (14:43):
I get that though. It's something you do with your
friend you enjoy it. Even if it.

Speaker 5 (14:46):
Brings you discomfort, it's still something that you have that
you share with the buddy of yours.

Speaker 4 (14:51):
I get it absolutely.

Speaker 8 (14:52):
Hey save, here's Rob hey Row. You might be abdenough
to remember. Do you remember the hostess snowballs?

Speaker 12 (14:58):
Oh?

Speaker 8 (14:58):
Yeah, yeah, it was cutting half. It was chocolate cake.
It was like pink marshmallow and coconuts.

Speaker 4 (15:05):
Yep.

Speaker 8 (15:05):
There.

Speaker 4 (15:06):
I tried one. Actually, not too long ago. I had one.

Speaker 5 (15:08):
I don't even a couple of years ago now, and
it was the most disgusting thing I think I've ever
eaten in my life.

Speaker 8 (15:12):
Actly. I probably haven't eaten one in like forty some years.

Speaker 4 (15:16):
Like when we were kids, that was the thing, right,
Like you wanted those.

Speaker 8 (15:19):
It was special. Oh yeah, when mom bought that and
brought it home, we were all fired up. It might
not make it through two days with eight kids.

Speaker 17 (15:26):
Hello, I was calling about the snacks.

Speaker 4 (15:29):
The snacks. Yeah, what do you got?

Speaker 11 (15:30):
Okay, vanilla ice cream and saltine crackers crushed on top.

Speaker 4 (15:36):
Oh, that actually sounds kind of good.

Speaker 10 (15:39):
Oh or potato chips.

Speaker 5 (15:41):
Oh yeah, I've had vle ice cream and potato ches.
My dad used to do that. That was a big
thing for him.

Speaker 4 (15:46):
So I've tried that.

Speaker 17 (15:47):
Little lady did that fifty years ago when I worked
with her.

Speaker 10 (15:50):
Ever since then, we've been doing it.

Speaker 5 (15:53):
Most of the phone calls that I've got today have
been you started with people that were a little bit older,
and I think it's interesting. I wondered if that doesn't
new generation does not have the creativity for these snacks.

Speaker 10 (16:04):
Well, id, and they love it good.

Speaker 3 (16:08):
It's only the good stuff, so good. On the Pierre
on Air podcast, I.

Speaker 5 (16:13):
Need three quay y w R POC. We are today's
best country. You guys, you're already on fire here today
I had some friends from Guinness Open Gate Brewery here.
I got Todd Perkins ahead brewer. Todd say hello and everybody, Hello, everybody,
and Ryan Wagner, the Guinness national Ambassador. Ambassador Ryan, it's
great to meet you. It's thanks to me you as well.
Good to have your voice back on the radio again.
We don't need to go into that, but I know
you've been on the radio before here locally, so some

(16:35):
folks may recognize.

Speaker 15 (16:37):
I have Baltimore natives. So to be able to chat
to the find people of this area always a blast.

Speaker 4 (16:41):
I love that.

Speaker 5 (16:41):
So let's talk about Guinness Open Gate Brewery because I
think for me, it's something that my family does all
the time we go visit. It's got a great outdoor
space where you can have a kid and kind of
hang out and really enjoy the nice weather. But there
might not There might be people here that still don't
know that Guinness exists in this area.

Speaker 4 (16:56):
So give me some background about the Guinness Brewery. Yeah,
it's amazing.

Speaker 15 (16:59):
You know, we done events for the last seven years, frankly,
and we still do events where people are like, oh, yeah,
I got to get down there.

Speaker 4 (17:05):
I'm like, what are you waiting for?

Speaker 15 (17:06):
My goodness, So five thousand and one Washington Boulevard, we're
on the way to BWIS. If you're heading down ninety
five one to ninety five, it's right there. And yet
it is Guinness's home in the United States. Guinness has
been around for two hundred and sixty five years. Never
brewed in a purpose built brewery on American soil. Ever,
we brewed beer here for a little while in the
nineteen forties and fifties, but they hired American brewers.

Speaker 4 (17:27):
We built a beautiful building.

Speaker 15 (17:29):
You mentioned how large it is, three acre beer garden,
lots to look forward to. And as much as Guinness
draft stout is the thing right now, it's kind of
on fire, which is super fun. What gets us most
jazz are the beers that's Odd and his team make
every single day. So you know, right now, I think
we have eighteen different beers on draft, every single one
of them a Guinness. So if you're one of the
folks out there, one of the many folks out there
that think that Guinness is not a brewery, it's just

(17:52):
a beer, we like to change your mind down at
the Open Gay Brewery.

Speaker 5 (17:55):
Well I'm glad you said that, actually because I mentioned
to someone that I was going to have Guinness in
here in the studio and my focus this month has
been bringing local breweries in and they were like, but
Guinness isn't a local but not like but but it is,
like it has the name brand Guinness, but they are
a local brewery here in the Baltimore area.

Speaker 1 (18:10):
Yeah, definitely. I mean I'm actually a Baltimore kid as well.
Like being hebrewer is really cool for me because I
grew up in Essex, like so just that local time
for me. But all the beers that we make, I mean,
there are produced on site. How more local can you
get than that?

Speaker 12 (18:24):
Right?

Speaker 8 (18:24):
You know?

Speaker 1 (18:24):
And we actually source grain from Delaware sometimes, like, so
we're just really trying to make it as local as possible.

Speaker 5 (18:30):
Have you guys both been there since the beginning or
I don't let him lie to you. I predated by
a few months.

Speaker 15 (18:36):
And one of the things that makes me laugh when
we do beer festivals and things like that, one of
the hardest questions we get all the time is so, wait,
how who are you guys in relation to Guinness?

Speaker 4 (18:44):
Like we are Guinness.

Speaker 15 (18:45):
They're like, no, but how come they let you use
the harp? Like because we're Guinness, Right, it's the whole thing.
But people have a tough time with that because for
so many Guinness is one brewer.

Speaker 4 (18:55):
It's Irish, that's what it is.

Speaker 15 (18:57):
And to be able to see that moment of realization
when they try some of the other beers, uh, it's
it's pretty special.

Speaker 5 (19:03):
That was something that I thought was really special the
first time that I went, and I actually went early
enough where we were visiting at the old tap room
before you guys moved to the bigger space, like the
one that was across the tree, the test tap room exactly,
and I was like this place. First of all, I
was like, that place was awesome. Then you opened up
the rest of the space, which even blew that out
of the water. But I was like, look at all
these different like flavors, Like I always knew Guinness as Guinness,

(19:24):
and that's when I realized, like, oh, they're like brewing
stuff here, Like.

Speaker 1 (19:26):
This is like one of our slogans is like anything
we dream up, we get to brew, right. We literally
have carb Blanche to make whatever we want. So it's
really cool and very unique opportunity.

Speaker 5 (19:35):
And I see you brought plenty of things for us
to try today, so we're gonna check that out. But
we got to do some commercials here, so we'll taste
some and we'll come back and we'll talk more with
the guys from Guinness.

Speaker 1 (19:42):
This isn't this is Irish breakfast.

Speaker 4 (19:45):
This is Irish.

Speaker 1 (19:48):
It says I thought it was I thought it was
I thought you gave me Arthurs.

Speaker 5 (19:51):
Sorry, yeah, oh sure, yeah, yeah, I don't know.

Speaker 4 (20:02):
That is an amasic moment. This is an Irish party life.

Speaker 1 (20:06):
That makes sense.

Speaker 4 (20:07):
Yeah, please don't hand a beer across the soundboy.

Speaker 1 (20:09):
But yeah, I've never been in the radios. O.

Speaker 15 (20:12):
The malt is fruitier than I expected it to be.

Speaker 1 (20:14):
This is a malt from Cork.

Speaker 5 (20:17):
Yeah, all right, keep the microphones relatively close so we
can talk about the beers.

Speaker 4 (20:20):
We can, yeah, describe it a little bit. So what
do we got here first?

Speaker 1 (20:23):
What we have first up is our Irish Barley Logger.
It's our first time we've actually ever brewed this beer.
The beer is four and a half percent ABV. The
malt is one hundred percent Irish malt, hence the name.
The malt comes from Cork, Ireland, and we use a
little bit of English hops in it as well, so.

Speaker 4 (20:40):
We don't tell the Irish that part though, We just
keep we keep that out of a storytelling.

Speaker 1 (20:44):
Yeah, we don't really grow hops in Ireland. Them from somewhere.

Speaker 15 (20:47):
But and this is a tip of the cap to
a really classic beer that Guinness has been making for
more than sixty years now, heart Blogger people might be
familiar with. So we wanted to do our our kind
of spin on it that's locally made, only made on
a ten barrel system, so really small, bad comparatively to
what you see out of Dublin.

Speaker 5 (21:01):
Yeah, it feels like a good like I don't want
a like a good light beer, just.

Speaker 15 (21:06):
A beer flavored beer has beer at the dawn of
time kind of stuff.

Speaker 5 (21:09):
So I just feel like when I say that about
a beer, it sounds insulting, like it's not meant to be,
but like it's just a good beer.

Speaker 15 (21:15):
No, there's there's actually a huge compliment. Yeah, there's an
amazing meme that's floating around right now. Is like telling
a brewer that you really love their ipa, and the
meme is like, it's like telling you brewer you really
like their logger. It's like weeping.

Speaker 4 (21:27):
Yeah.

Speaker 15 (21:27):
And deep beers like this are amazing because there's nothing
to hide behind. So the more flavors, the more ingredients,
you can kind of play in the fringes a little bit.

Speaker 4 (21:34):
This one.

Speaker 15 (21:35):
If you mess up any part of that process, you're
going to see it in a heartbeat.

Speaker 5 (21:38):
Yeah, that's so interesting. I was talking to somebody from
a diamondback a few weeks ago. They were talking about
the process, and I didn't, I know it's a process
to make beer, don't get me wrong, Like, I know
it's not something you do overnight.

Speaker 4 (21:47):
But he was talking about that about how you.

Speaker 5 (21:49):
Can really ruin it very easily, And I guess I
just didn't I didn't really think about that, Like, I know,
there's a recipe, there's a whole way to put it together.
But I'm like, but there is like it's a scientific
process to make the right thing.

Speaker 1 (22:00):
I mean in some of our beers, especially for like
October fests, like our laggers on that we'll loger for
like three to four months just to get them right.
You know.

Speaker 5 (22:06):
So is that like, is that the average? Like what's
an average time to make a beer.

Speaker 1 (22:11):
Like an ale like Arthur's Last Aale, which is one
of the other ones we brought. I mean, we could
turn in ten to fourteen days.

Speaker 4 (22:15):
If we really wanted to.

Speaker 1 (22:16):
Yeah. So there can be fast, yeah, and there could
be slow.

Speaker 9 (22:19):
Yeah.

Speaker 15 (22:19):
The reason why most breweries specialize in ales is because
ale production is shorter by the nature of how fermentation
works with an ale strain versus a lagger strain. So
a lagger strain, by its nature and the way it works,
is going to take a little bit longer. But that
idea of extending that process out, giving the yeast a
really long time to do its job, and then allowing
the beer to condition, you know, the way we talk
about is giving the beer some time to itself. Yeah,

(22:40):
so I tell him all the time. They do work
for about a day. The rest of that time they're
just cleaning tanks and the remainder. We have a big
sign right outside the brewer that says brewers don't make beer,
Yeast does. And I love that that we hung that
right in.

Speaker 4 (22:52):
Front of them. So true, Oh man, I do.

Speaker 5 (22:56):
I just love coming down there, and I love the
excitement of people too, like we bring whenever we have
guests from out of town. We always end up going
to get us because it's just like you get to
go to a Guinness brewery, you know, like you don't
get that opportunity very often unless you go to Ireland,
but if you come to Baltimore you can. And just
the look on their face when they walk in, like
from the gift shop to the tanks that you can
see like everything are just like, oh my god, Guinness

(23:18):
so historical.

Speaker 1 (23:21):
Yes, everything's mixed in.

Speaker 9 (23:22):
Yeah.

Speaker 11 (23:22):
Really.

Speaker 4 (23:23):
My daughter loves the big green statue of the zoo keeper. Yeah.

Speaker 5 (23:28):
The first time she was like, Daddy, it's you that
needs to go on a diet. That's a compliment.

Speaker 15 (23:34):
So the story about the zoo Keeper is one of
my favorites that we've got, so all of the artwork
that features those bright, colorful animals. It's one of the
most iconic advertising campaigns, not just in beer, in the
history of advertising. They were all done by a guy
named John Gilroy. Gilroy was hired by Guinness as part
of an advertising firm in the nineteen thirties. He did
advertisements for Guinness through the nineteen sixties, so a huge

(23:55):
period of time. But in all of the zoo animal ads,
he wanted to create a character that was often losing
his beer to a zoo animals. He was kind of
a fool like, kind of a bumbling idiot character, and
Gilroy was so concerned that he was going to accidentally
make it look like someone in real life and offend
them that when it came time to create the character,
he did a self portrait. So that's the artist. Every
time you see the every time you see the zoo keeper.

Speaker 5 (24:17):
Wow, that isn't really that's what a fun thought of, Like,
I don't want to insult somebody, I'll insult.

Speaker 4 (24:21):
My I'll insult myself. Yeah.

Speaker 15 (24:23):
He was a portly fellow with a very interesting mustache
and he put himself in all of his just noticed.

Speaker 4 (24:28):
The mustache this weekend. I was like, huh no, that's good.

Speaker 5 (24:34):
This is a really very delicious beer. You're gonna have
to pour me a smaller one next time. We're gonna
taste multiple of these today.

Speaker 1 (24:41):
So I mean three of them are oh yeah, seven percent,
and we'll finish on that one, I guess.

Speaker 4 (24:47):
And you have like, oh, you have like a different
sticker for like each one too.

Speaker 1 (24:50):
Yeah, so two of them are can canned. You might
have had them before, so like that one's Irishpectas Tea.
We've done that many years. And then we also have
our Clover Honey, so we've done that many Yeah.

Speaker 15 (25:01):
These these two beers have been a part of every
Saint Patrick's, so they come back. This one Arthur's Last Dale.
And then we also have a nitro beer that we
unfortunately we can't put into any kind of package.

Speaker 5 (25:14):
You like this, but yeah, my wife loved the oh
what is it called it?

Speaker 4 (25:22):
Galaxy milk stout. There was like a milk stout, Marita
milk stout. As we're canning for a while and like pushing.

Speaker 5 (25:28):
Out over over the moon, over the moon, I knew
space related, but I couldn't think of it.

Speaker 1 (25:33):
Loved that you can still get it on tap at
the brewery, just not out in trade anymore anymore.

Speaker 5 (25:39):
Is there any discussion of putting more out into the public,
because I know you still have the Blonde that's going
out there, which is no longer brewed here.

Speaker 4 (25:47):
Correct. Okay, but that's so that one's still out there.

Speaker 5 (25:50):
But is there Are there any thoughts of more flavors
that are gonna go out?

Speaker 2 (25:54):
Yeah?

Speaker 1 (25:54):
I mean we're like experimenting with things right now. I mean,
we're doing a beer for freakness that's.

Speaker 4 (26:00):
Out the world, so limited quantities.

Speaker 15 (26:03):
I mean, I think what we've focused on and the beer,
the beer world is kind of trending in this direction
as well. Is It's not as much as we love
Guinness draft stout that's always going to be there.

Speaker 4 (26:11):
Yeah.

Speaker 15 (26:12):
So what I think our our role has morphed into
is how can we highlight unique times, unique experiences, unique
partnerships and put a little bit of beer out there
that keeps people interested in what's new and different from
Guinness while still highlighting the things that are keeping the
lights on that are still paying the bills. Right Uh,
Guinness draft style right now. I said it earlier, but
it is exploding across the US, across the world. I mean,

(26:35):
we're getting to the point where we're like running out.
I wonder why, or do you have any I mean,
I have all the ideas, all right, Well, I'm.

Speaker 5 (26:42):
Genuinely curious, like, why do you Why is it that
it's becoming such a big.

Speaker 15 (26:45):
I think it's I think it's a combination of things,
some of them happy accidents, most of it very intentional
and just everything happening at the right time.

Speaker 4 (26:52):
But we've entered a.

Speaker 15 (26:54):
World and a period of time, especially with younger consumers,
where it's less about what's in the glass and more
about what's happening around it. And Guinness for decades now
has been all about not just having.

Speaker 4 (27:05):
A pint at home.

Speaker 15 (27:06):
You could do that, but Guinness is a pub brand.
It lives in the pub, that's what it is, and
so Guinness has always been at the center of people
gathering together. It helps that Guinness draft stout is absolutely delicious.
I mean, he would be the first one to tell you.
But it's also about the younger audience seeing something that
is poured a little bit differently. Is delivered a little
bit differently, is shared a little bit differently. And then

(27:26):
some of these iconic things that the TikTok and Instagram
world is picked up on is.

Speaker 4 (27:32):
Crazy, man.

Speaker 15 (27:33):
It's just it's everything coming together at the right time.
The other thing that's always been a huge barrier for Guinness,
well two things. Number One, people assume that Guinness Draft
Stout is too heavy, it's too rich, it's high end calories,
none of which is true, right. And then the other
one is everyone that thinks about Guinness Draft Stout, or
did think about Guinness draft Stout, thought about it in
a dark Irish pub, wintertime fire, you know those kind

(27:54):
of things. Now all of a sudden, people are taking
it to tailgates, they're taking it to cookouts, they're bringing
it out in summertime. And so that idea of the
word in the beer industry, which I absolutely despise, is occasionality.
The occasionality of Guinness Draft Stout is blowing up. But
what it boils down to is it's a kick ass beer,
and all of a sudden people are realizing, hey, this
is not what I always thought it was. It can

(28:16):
be something different. And if I'm going to pat ourselves
on the back a little bit. I think the open
Gate beries have carried a lot of that weight because
when you come to the brewery, you're hearing all of
those stories that before if you wanted to hear them,
you had to go all the way to Dublin. Now
you can just go down the street, and so more
people are sharing it.

Speaker 4 (28:32):
That is really interesting.

Speaker 5 (28:34):
That was my story. Though I was terrified of Guinness.
I got into drinking beer late. I didn't I was
sober until the night I graduated college. I had my
first beer, so and then that was the goal of mine.
I wanted to get through college. And then I had
a rolling Rock and I was like, I'm never drinking
beer again the rest of my life. But I was
scared of Guinness because I was scared of dark beers.
I just didn't really know. And then finally I had

(28:54):
one and I was like, this is delicious. It's not
crazy heavy, and it's not going to get drunk off
of one beer because it's not an eight point zero
Imperial or whatever. So I don't know why I waited
till long, but now it's one of my favorite beers
to get.

Speaker 1 (29:09):
Yeah, I think everybody has like their origin story. And
I know like our former master brewer Peter Weens, he
his was Guinness that was like an awakening moment for him,
and I think it was the same for me, Like
it's just like this is something totally different than what
my father drank, and it's just like enlightening almost, you know.

Speaker 4 (29:26):
So I like that you guys are that get its
get his own Smittics. It's it's a beer that we
make it, Okay. Yeah.

Speaker 5 (29:33):
I love that I can still get it at Guinness
open get because I like, I feel like the red
beer is not when you get anywhere or no one
carries Killian Smitticks or whatever, like you can't find those
places anymore. So I always love being able to grab when.

Speaker 4 (29:45):
I go down there. Yeah smeticks is uh, we carry
the cans right to go. Yeah.

Speaker 15 (29:50):
Breakfast Dmber, I think in many ways was partially inspired
by the idea of an Irish what's up?

Speaker 4 (29:57):
Oh yeah, uh, Arthur's maybe you wan do Arthur. That's
fine open the other crowd.

Speaker 1 (30:01):
He actually likes through breakfast Tea because I think the
Arthurs might be a little bit stronger in the flavor.

Speaker 4 (30:06):
Necessarily good.

Speaker 1 (30:07):
In other words, it's only four eight, You're.

Speaker 15 (30:10):
Fine, and how good you're doing important beers?

Speaker 1 (30:14):
That was because I'm not the camera.

Speaker 15 (30:16):
Not only there is this amazing video that we have
that Oh it's amazing. If I live to be a
thousand years old, I will have this video readily available
the entire time.

Speaker 4 (30:27):
Oh my god. So he's on TV.

Speaker 15 (30:28):
He's doing a live TV hit and one of the
things he had to do is this was poor a
beer and then handed to the anchor and they zoomed
in on this guy's poor hands, and he's got got
a little nervous and talking and I mean, you.

Speaker 1 (30:38):
Couldn't tell my voice. It was literally just in my hands,
like I was like talking normal.

Speaker 5 (30:42):
Would I do anything like in front of people? Like
voice is fine, but like shaking.

Speaker 2 (30:48):
So so good.

Speaker 6 (30:50):
It's only the good stuff.

Speaker 3 (30:52):
The Saint Pierre Show three to seven on ninety three
point one w Poco much.

Speaker 4 (30:59):
Like calm down, will you? I'm leading this conversation right now.

Speaker 5 (31:03):
Okay, we got the guys from Guinness in here from
Guinness Open Gate Brewery just south of Baltimore.

Speaker 4 (31:09):
Love that you guys are in here. So we tried
a couple of beers. So far. What did we taste.

Speaker 1 (31:13):
So first up, we had our Irish barley lagger. It's
basically our take on our classic harp lagger that you
might find out in the world. One hundred percent Irish
barley from Cork County in Ireland, a little bit of
English hops. We don't say that, Todd, right, and four
and four and a half percent ABV. Very quenchable, very drinkable.

Speaker 15 (31:32):
So it's a very good beer beer, but just a
very good, solid beer. Beer flavored beer man, Yeah, you
gotta love it. Look, if you talk to any brewer
in the world, that's what they'll say, like, what are
you drinking at the end of the day? Thirteen percent
barrel it? No, they want a beer flavored beer. And
Todd is the king man. We're so glad that we
have him down there because he's our lagger guy. And
then the next beer we tried is a classic one

(31:53):
for us here in the US, Irish Breakfast Tymber. It's
been a part of every Saint Patrick's Day celebration since
we started celebrating it at our twenty eighteen. Really kind
of an interesting story. It was a bartender from DC
that had come up and was with us for an
event was talking to our brewmaster Peter, and this is
the guy who's born in Ireland, grew up right near
the gates of Saint James's Gate Oar Brewery in Dublin.
And if you've been to James's Gate in Dublin, you

(32:14):
always smell roasted barley in the air. Our roasters are
going twenty four hours or imagine. And he talked with
Peter about the roast smell of the barley combining with
the smell of his grandmother's tea on the stove. And
I think Peter, our former brewmaster, in that moment had
kind of a light bulb epiphany and went down created
this amazing American red ale, super simple ambryl I suppose,

(32:35):
and added Irish breakfast. He steeped it in and it's
become something that people set their watches by. Frankly, I mean,
this is one of our quickest sellers every year.

Speaker 5 (32:44):
Yeah, we're going to talk about all this stuff you
have coming up for Saint Patrick's Day, because you guys always,
as you should, you always throw a big party that
lasts almost the entire month of March and just a
lot of fun. So we're going to dive into more
of those details here in a minute. But yeah, I'm
looking forward to tasting this bear here. I'm pretty sure
that I've had it at a preview, yes, a previous
Saint Patrick's Day festival, because we go down every year.

(33:04):
We make it a point to go sit under the
tent and enjoy some dancing and some music. And I'm
excited for this year. Guys, I know you've got a
lot of good stuff plan. We'll talk about it in
just a few minutes. I lived near a Budweiser brewery
in New Hampshire growing up, and there was like a
soccer field where all like youth sports played like literally
right across the street. It smelled so awful every time
we went there house like, thank god, we don't live

(33:25):
close enough to smell this all the time. But then
you got you're talking about it about how like the
smell of the and I wondered, like what that smell
was versus what.

Speaker 1 (33:32):
I mean Anheuser bush plants are massive, so it could
have been a fluid plan on site, like it's like
a little city.

Speaker 15 (33:39):
The roasted barley is an interesting one because it basically
just comes off as coffee or chocolate because when you're
roasting the same way that we roast cacala to make chocolate,
same way we roast coffee before we you know, turn
it into ground coffee and drink it. You're welcome. That
same process is happening with Barley. So that's kind of
what that aroma kicks off. As the brewery that we
built in Chicago, we have an open in Chicago.

Speaker 4 (34:00):
Ask you if that was open up.

Speaker 15 (34:01):
Yeah, that's right next to a couple blocks away from
a chocolate plant called Blombers. And I walked the first
time I walked over to the building, I was like,
this is very Dublin like because you can smell that
roasted character. Yeah, the Dublin Brewery. I mean it's a
magical place. Baltimore is magical in its own right. And
there are two very different ends of a spectrum. Dublin
is a museum that happens to have a bar in it.

(34:23):
We're a bar that happens to have a museum in its.

Speaker 4 (34:25):
That's something that.

Speaker 15 (34:25):
We've been locked into for a long time.

Speaker 4 (34:27):
It's a good thing you're an ambassador because that's a
good turn of phrase. That's really good.

Speaker 15 (34:34):
That's all I've got is terms of phrase, I don't
have any original thoughts.

Speaker 4 (34:38):
That's it.

Speaker 5 (34:39):
It's all I wonder too, because you would, I guess
like when a brand becomes the size of Guinness, that's
inevitably going to happen, Like you're inevitably going to turn
into a museum that has a bar.

Speaker 4 (34:51):
Yes, we know that, big I don't. I don't know that.

Speaker 15 (34:54):
There are many breweries in the world that have protected
their history and heritage the way that we have our
archives are unbelievable.

Speaker 4 (35:01):
So we have brewing.

Speaker 15 (35:02):
Journals dating back to the eighteenth century. We've got malt
contracts that date back almost as long. We've got the
innovations and scientific moments that happened inside the brewery. The
Guinness Brewery at one point invented a new rail system
to get railroad cars around inside the tighter corners of
the brewery. So I mean, there's this incredible wealth. My
favorite story probably is a guy who has the best

(35:22):
name in the history of the brewery, Sir Hugh Beaver.
And Sir Hugh went on a hunting trip with a
couple of friends. This guy goes on a hunting trip
with a couple of friends. He's the managing director of
Guinness in the forties goes on a hunting trip. They
get into an argument about what the fastest game bird
in the world is, in no small part fueled by alcohol.
I'm sure they can't figure it out, they can't decide.

(35:43):
They get into this argument. He goes back to the brewery,
gets two interns to come into his office and says,
I don't care what you were working on before.

Speaker 4 (35:48):
What you're working on now is you're going to go
out there.

Speaker 15 (35:50):
You're going to find somebody to college or something that's
going to tell me what the fastest game bird in
the world is. And while you're at it, go to
the bars and pubs figure out what people are arguing about.
We'll get answers to those questions too. We'll put them
in a little booklet, will release it at Christmas, and
we'll solve barroom arguments. That's the Guinness Book of World Records.
That's where that comes from, right, And so it is
it's not just about beer. The history of beer is

(36:11):
really unique when it comes to Guinness and Arthur's last
Dale I think tells a really great story.

Speaker 4 (36:15):
The next one will try.

Speaker 15 (36:16):
But it's about how much Guinness is impacted. So many
different facets of life. Yeah, I mean even a beer
like in a drafted out. Every time somebody goes and
gets a nitro coldbrew in the morning on their way
to work, you can thank Guinness for it. We invented
the technology and so it's it's pretty wid Yeah.

Speaker 4 (36:33):
Like I'd never heard of nitro colbrew before.

Speaker 13 (36:37):
Excited.

Speaker 4 (36:39):
Yeah, yeah, I haven't been to the to the one
in Ireland.

Speaker 5 (36:41):
I haven't been in Ireland, but I have gone to
visit Sam Adams in Boston and I feel I feel
like it's not it's not compare comparative, but like that
that one also just feels like a historical land and
it is a.

Speaker 15 (36:55):
It's it's a tour strongly tied into two brand and
not so much into beer. Yes, right, and I do
I agree with you. I've taken that to a couple
of times. Aligash is very similar. I'm a huge Alligash fanboy.

Speaker 4 (37:08):
Main Yeah.

Speaker 15 (37:09):
Yeah, they do a similar thing where they're just they
are so present in their part of the world and
they own that and it's it's very inspired.

Speaker 4 (37:17):
Lived in Pennsylvania for a few years too, in ying
had a similar feel. Would you would you stop? That's
like my go to beer.

Speaker 15 (37:25):
Yeah, it just arrived in Chicago for the first time,
so for most of it's most of it's lived only
east of the Mississippi, right, So just debuted in Chicago
two weeks ago and people are like, what was was
a big deal?

Speaker 4 (37:36):
Like what was the big deal?

Speaker 1 (37:39):
Yeah, it's actually one of the best brewery tours I've
ever been on, if you haven't ever done one. So
they actually take you into the underground caves where they
loggered beer, like, they show you the ice cream facility
that they opened like door in prohibition to keep the
you know, brewer afloat. So it's really cool. Pottstown, it's
like a small town just built around that brewer.

Speaker 5 (37:56):
I lived not far from there for a few years,
but just never when check it out. My friends that
were in bands, whever they would tour through field, they
would always just buy cases of yingling and stuff it
under the bus where they were likely things.

Speaker 4 (38:07):
We can't find this anywhere, but here we're buying it all.
Let's go the Sam Adams Brewer.

Speaker 5 (38:13):
I remember going and we accidentally found a cheat to
the taste testing at the end of the tour. I
don't know when the last time you went. I went
twenty seventeen, I think it was that I went, and
they file you into this like tasting room and it's
all long picnic tables and like, so you have this
long picnic table this way, the bars down here, and

(38:33):
they have some more tables against like the windows back here.
But they pour a bunch of pictures at the bar,
put it on the table and then it's on our system.
Pass it down and pour yourself a drink. So everybody
at the front pours very lightly, so then when it
gets to the back, you still have like three quarters
of a p So we just happened to say at
the back and we're like, this is the cheat code.

Speaker 4 (38:53):
Adams Brewery too. Also fit in the back. You'll get
all of it here.

Speaker 1 (38:57):
Wow, this is really good.

Speaker 4 (39:00):
Which one is this one?

Speaker 1 (39:00):
So this is Arthur's last ale. So this is actually
a very interesting story. Like so Ryan was talking about
the archives that we have in Dublin. Yeah, they actually
went back to see what was the last recipe brewed
before Guinness switched over to brewing porters and stouts, And
this beer was actually brewed by Arthur our pen by
Arthur Guinness himself, our founder our founder, so seventeen ninety nine.
This recipe dates back to So, I mean it's just

(39:23):
a piece of history in the glass.

Speaker 15 (39:24):
It's pretty cool, and it's it's also I mean, the
foundation of this is one of my favorite things to
share with people.

Speaker 4 (39:29):
I love blowing people's minds when I put it.

Speaker 15 (39:30):
Bring yeah, just so you know, Yeah, for forty years
after we were founded, right, forty years, four decades, Guinness
made pale Ale. That was our beer. Yeah, and now
everybody's like, what it's black. People get mad at you
and you tell them that. And so this beer represents
like as we transition away from pal als into darker beers.

(39:53):
So this was kind of an amber brown ale that
was the last vestige of Hey, now we're focused on
porter and eventually stouts. But yeah, this this beer is uh,
it's it's way back in Arthur's day, the man who
fathered twenty one children.

Speaker 4 (40:08):
Good lord, he and his wife Olivia. Yeah, he was
too busy with the business man. He had twenty one
Like one woman, she was.

Speaker 15 (40:13):
Pregnant for seventeen years of her life. Holy crap, I
did the math?

Speaker 6 (40:16):
Can you welcome that?

Speaker 4 (40:19):
Yeah?

Speaker 15 (40:20):
Cold winter nights in Dublin man, not a lot going on.
Arthur was stuck at the breweries building a business. You know,
when you come home, you don't have time to go out.
You just got to make your own fun.

Speaker 4 (40:27):
Oh my god, he was rich.

Speaker 15 (40:30):
Well it's remember it's the seventeen hundred, so not all
of them made it.

Speaker 4 (40:34):
And that's fair. That's fair. I mean it was about quantity,
not quality.

Speaker 1 (40:39):
Yeah, yeah, I think this beer is awesome. I mean
it has like a nice chocolate you note to it so.

Speaker 4 (40:46):
To bring us back, yeah, here we got about thirty seconds.

Speaker 15 (40:51):
It's also it's also like it's almost got like a
like that roasted I don't say ashy, you know what
I mean, but like it's it's it can almost tastes
like smokey, almost noise gonna say, but.

Speaker 5 (41:01):
Smokey's the better term. Like I can almost taste a
little bit of that, And I'm terrible at telling people
what I'm tasting, so I'm like waiting to pick up
Like that's exactly what I was trying to say.

Speaker 4 (41:09):
There's a little bit of the bottom of the popcorn
bag in there, which is my favorite part of it.
But I don't mean that tastes Mike, You're welcome.

Speaker 3 (41:15):
To It's only the good stuff, so good on the
Pier on air podcast, Toy, it's a.

Speaker 5 (41:22):
Party in here. I like it when you guys come by,
people get really excited. We got more guests coming in here.
This is fun.

Speaker 4 (41:27):
I like it. Thank you guys. So we got the
guys from Guinness here.

Speaker 5 (41:29):
We got Todd Perkins, the head brewer, and Ryan Wagner,
the Guinness national ambassador.

Speaker 4 (41:33):
Thank you both so much for being here. What is
this beer that we just tasted? Awesome?

Speaker 1 (41:36):
So what we have up in front of you is
Arthur's Last Ale Okay, a five percent dark brown amberish beer.

Speaker 4 (41:42):
It's called Last Ale because.

Speaker 1 (41:44):
Because this was actually the last beer pen by Arthur Guinness,
our founder, right before Guinness switch over to brewing porters
and stouts. So this is like a huge moment shift
for history for Guinness right our archives in Dublin. I'm
sure Ryan can speak better about this, but found this
that sounded almost like a dig Thanks Ryan, better.

Speaker 4 (42:05):
Than I.

Speaker 1 (42:07):
Jump in, Ryan, whenever you want.

Speaker 4 (42:09):
Okay, Todd, Todd was waiting for you to jump in.
He's like, I'm just stalling, you know.

Speaker 15 (42:13):
I joked about it earlier. Right for the first forty
years that Guinness existed as a brewery. We were founded
in seventeen fifty nine. That's when Arthur Guinness signs the
nine thousand year lease. By the way on Saint James's Gating, Dublin,
that's the least that's real.

Speaker 4 (42:26):
That's real.

Speaker 15 (42:26):
Yeah, it was forty pounds a year because back then
Ireland was part of the British Empire, just like most
other places including here.

Speaker 4 (42:33):
Yeah.

Speaker 15 (42:33):
Right, So he signed the lease for nine thousand years
because it was only forty bucks a year. Now it's
no longer active. We own our property. But what I
love is that if we continue to make beer for
that entire length of that lease, the last beer will
leave the gates on December thirty first, in the year
ten thousand seven to fifty nine. So we got a
lot of beer left to make. But for the first
forty years we were making pale ales, believe it or not.

(42:54):
So a lot of folks when they think about Guinness,
they think about dark beer. But the foundations of Guinness
brewering were in lighter dale's because that was the dominant
style of the day. As we start to get more
into those darker beers, eventually in seventeen ninety eight seventeen
ninety nine, Arthur sees the success of porters as they
were being brewed in London around London and decides that's
the the card he's going to hitch his horse to.

(43:15):
But the last beer that he penned before we move
into those porters and stouts, you're looking at that recipe
recreated for a modern audience here in Arthur's Last Dale.

Speaker 4 (43:24):
Ah, that's so cool.

Speaker 5 (43:25):
I loved I love this history and I love that
they saved this history so they so they know, like
they can go back and say this was it.

Speaker 4 (43:31):
Like, I just think that's such a cool thing. I mean,
it's two three hundred years of history.

Speaker 15 (43:35):
Well, it's incredible to think about because back when this
beer was made, we didn't know what yeast was, right
so fermentation.

Speaker 4 (43:41):
All we knew was that if.

Speaker 15 (43:42):
You you know, you made a beer using the same ingredients,
you were repetitive. You controlled what you were doing, you
controlled the environment, and you left it out for a while.
Eventually it turned into something that tastes pretty good and
made you feel funny. You know this what we do
now in Todd can talk more to this. The science
of brewing and what we're able to bring to this
now two hundred sixty year old recipe here to hundred
thirty year old recipe. I guess for this one, you're

(44:03):
bringing all of that modern technology, modern understanding of science, sanitation,
stainless steel, I mean, these are all refrigeration. My goodness,
all these things that we take for granted. Now, how
much would that have changed the world that Arthur was
bringing in seventeen nine and alow?

Speaker 1 (44:17):
Would I love to taste of this back then?

Speaker 4 (44:19):
And would you have loved it? I don't think you
would think I would have. It would have been a
sour probably, right, I mean I enjoy that, yeah, but
arguably right. I think every beer in those definitely.

Speaker 5 (44:29):
I do think you guys are like scientists now, Like
all the different I mean, all the different flavors and
everything that's coming together at all these breweries locally, nationally, wherever.
It's fascinating to me, Like just the chemistry, everything that
must go into designing these.

Speaker 1 (44:43):
It's a lot like just like cooking, Like you understand
your ingredients, you can put them together and make what
you want.

Speaker 4 (44:49):
Yeah, yeah, well I love what you guys are doing.

Speaker 5 (44:50):
We're going to talk about the Saint Patrick's Day festival
and all the stuff you got going on with that.

Speaker 4 (44:54):
Just a minute, we're gonna do a couple songs here.

Speaker 5 (44:56):
We'll come back, we'll talk more of the guys from Guinness,
and we'll wrap this up.

Speaker 4 (44:59):
Thank you so much for listening. Ninety three point one
w PO. Mike, would you like to try a beer
man while you're in here?

Speaker 15 (45:03):
We got all this glassware, so we opened an Irish
Barley Lagger, which is kind of our interpretation of harp.

Speaker 4 (45:09):
You got Irish breakfast tea, which is yeah.

Speaker 1 (45:11):
Pick pick whichrever you like, there's nothing in this one?

Speaker 15 (45:14):
Sorry, that's the one.

Speaker 4 (45:15):
I want to try.

Speaker 15 (45:17):
We have more can We're going to leave these with
you as well, so credit yes, So that's that's just
like beer flavored beer Golden Lagger.

Speaker 4 (45:25):
And then we've also got Arthur's Last Dale and we
gotta yeah, we gotta try that one right.

Speaker 10 (45:31):
Yourself.

Speaker 14 (45:32):
Thank you.

Speaker 4 (45:34):
I was I was in Chicago this morning, Were you really? Yeah?

Speaker 15 (45:37):
Flew in for this man, Welcome back boy on my
arms flu in just for this.

Speaker 4 (45:43):
No, I don't live out there now. You moved two
years ago to help get our brewery out there. Okay,
how's that going. It's a thing that's happening. Yeah, Chicago.
It's right in the West Loop. Man, it's like right
in the middle of the world. Yeah, it's very, very smaller.
It is much. I think if you're right in the Loop,
it would have to be smaller. Yeah, it's fifteen thousand
square feet.

Speaker 15 (46:03):
So by comparison, every floor of the completed building in
Baltimore is twenty two and a half thousand, and the
beer garden is three acres. We have four hundred parking spaces. Chicago,
we don't even have one imber you put it in exactly.

Speaker 4 (46:14):
Yeah, it's crazy. Wow.

Speaker 15 (46:17):
All right, So what you have here is Clover honeyel
Sorry no, no please.

Speaker 4 (46:21):
So I almost tried this last weekend and I didn't.

Speaker 5 (46:24):
I went with a half and half instead, But I
saw this on there and I was like, oh, I
gotta try that next time.

Speaker 1 (46:30):
Another beer that we've been brewing pretty much since day one.
For Saint Patrick's Day, we used local honey from Apex
b Company on the Eastern Shore. Uh seven, pretty straightforward.
I mean, it's actually probably our most popular sellar for
Saint Patrick's Day and get a little bit of that
honey a little bit of a like hey character, you

(46:52):
know that's good? Yeah, seven percent, though it'll sneak up
when it doesn't drink like except.

Speaker 5 (46:55):
No, it doesn't. I was actually very shocked when you
said that. And it doesn't taste like that at all.

Speaker 15 (47:00):
Weirdly, you talk about like the difference in markets and
places around the country. We brought Breakfast Mbor and Clover
Honeyel to Arbury in Chicago last Saint Patrick's Day. It
was our first Saint Patrick's stay there Breakfast Mber here
in Baltimore flies it's out the door like that last
year in Chicago, Clover Honeyell was the one that was
okay gone. So very different market, but it was interesting

(47:21):
to see the difference.

Speaker 5 (47:22):
It is interesting, like the different like how people react
to I mean anything, not even just be heer, but
how they react to anything in different places. Because like
we talk about music all the time here and I
Boss and I will talk about like I don't think
people in Baltimore like song x y Z whatever.

Speaker 4 (47:36):
He's like, ah, hit is a hit, like.

Speaker 5 (47:37):
It's gonna be and I'm like yeah, but I don't know,
Like Baltimore doesn't seem to react to this song the
same way that like Tampa does or Dallas.

Speaker 4 (47:44):
But every every city's got its own its own thing.

Speaker 5 (47:47):
And I think when you try to luve everybody together
and just assume that everyone's gonna like all the same show, you.

Speaker 1 (47:52):
Can't shoehorn something into that.

Speaker 4 (47:53):
You know, Oh you can't, you can't.

Speaker 10 (47:56):
This is good.

Speaker 4 (47:56):
I'm excited for your Saint Patrick's Day. Stuff.

Speaker 5 (47:58):
It's so much fun. We had a great video of
my kid like dancing with the dancer. She wasn't supposed to,
but she like ran up like I couldn't catch.

Speaker 4 (48:04):
Her with the Irish. Oh my gosh.

Speaker 1 (48:06):
Next weekend we have the full activation of the tent
and then the following weekends, but it opens. The tent
opens tomorrow, but we don't have the full activation. You
can sit in a tent and get beers, but you
won't have the Irish dancers.

Speaker 4 (48:17):
Like all this stuff starts next week. We had two
full weekends.

Speaker 1 (48:20):
We have a band tomorrow night on the stage in
the time.

Speaker 5 (48:23):
Yeah, yeah, we'll just let's just talk about that and
this one really promote the absolutely sure we can mention
this beer too, but definitely.

Speaker 4 (48:32):
Highlight that stuff.

Speaker 5 (48:33):
And then we'll we'll say thanks and you guys can
get on with your day. That's now we're telling tales
how gunness got started. But I gotta say thank you
to Todd and Ryan from Guinness Open Gaborer. You guys
have been awesome. This has been so much fun. We
just tried another beer. What's the last one that we
got to take?

Speaker 1 (48:50):
The last one is clover honey. You we brew this
pretty much since day one. For Saint Patrick's Day, we
use local clover honey from Apex b Company on Houston Shore.
Seven percent ABV golden aile. Very easy drinking. Definitely does
not drink like seven percent.

Speaker 4 (49:05):
It is not.

Speaker 5 (49:05):
I thought it was like a light beer and then
you said seven I was like, holy okay.

Speaker 15 (49:08):
And if you're if you're one of those people that
wants to hear everything there is about a topic, ask
an apiary person about bees because they are the most passionate, engaged,
excited people. Look, I'm not messing around. The guys from
Apex are amazing. They are so fired up. And I
remember the first year we used them. Their APR used
to be right down the street in Helthorpe and the

(49:31):
first time I met what's his name the guy who
runs APEX.

Speaker 4 (49:34):
God bless you. I'm sorry for the first time I
asked him.

Speaker 15 (49:36):
He was talking to me about the beer and he's like,
by the way, have you ever seen any bees here?
And I was like at the brewery and he said, yeah,
have you ever seen a bee? And I said, yeah,
I guess I've seen a Bee's like that's my bee.
And I was like, okay, Like he's he very fired
up and it's awesome to use local ingredients like that.

Speaker 4 (49:52):
Anyway, Yeah, you guys.

Speaker 5 (49:53):
Got a big party that's starting tomorrow, the Saint Patrick's
Day Festival whatever whatever we want to call it. I
forget the exact title, but it all kind of kicks
off tomorrow and runs through Saint Patrick's Day. So tell
you more about what's going on.

Speaker 4 (50:04):
Yeah.

Speaker 15 (50:04):
Absolutely, this is our biggest time of year. This is
our super Bowl, right, So Saint Patrick's Day, it's a
month when you work for Guinness, there's no doubt about it.
So all of our beers, some of the beers that
we talked about today, We've also got a Nitro red
Ale that's debuting tomorrow as well.

Speaker 4 (50:17):
Are you serious?

Speaker 15 (50:18):
All these beers are debuting on March first, no better
way to ring in the season. Live music starts tomorrow.
But the world famous Irish Village at st at Guinness
open gay Bury, that will be live and fully operational
next weekend, so March seventh, eighth, and ninth, and then
we've also got the following weekend which is the fourteenth, fifteen, sixteenth,
And normally Guinness is not open on Mondays unless that

(50:40):
Monday is March se Yeah, how are you going to
be closed for You got to say on it. So
that's ten am to ten pm. But when that village
is active, man, all the beers, amazing food, incredible live entertainment.

Speaker 4 (50:51):
You mentioned the Irish dancers. Oh yeah.

Speaker 15 (50:52):
We've also got a new concept this year. We're super
excited about. It is the world's tiniest pub. You can
go on our website right now, you can sign up
for your time. It's a couple of people and a bartender.
You get to hear a little bit of Guinness history,
but it's your own little carved out pub within that
Irish filmun idea. Yeah, so we're excited about that. And
again all the information everything you need to know. Guinness
Brewery Baltimore dot com you can follow us on social media.

Speaker 4 (51:15):
It's go time, everybody.

Speaker 15 (51:16):
I mean, March first is tomorrow crazy and it's time
to get out the green and get down to Guinness.

Speaker 5 (51:23):
We go down year round, we always visit, but there
is something special about the tent that you put up,
the festival that you put together for Saint Patrick's to
have got a video that I'm not going to look
up and bore you with with my daughter crashing the
Irish dancing a couple of years ago, just having so
much fun. Like it's just such a great vibe of
being there. And you guys have mastered the QR code,
by the way, I just want to say that I

(51:43):
know other places tried to make it work. You guys
are the masters of the QR code and ordering from
your table, which I also love. But I hope everybody
comes down and checks it out. It has a good time. Look,
I think at the end of the day, Guinness is
about bringing people together. Yeah right, And you know, not
to get too emotional about this, I'd tend to poetic.
But we live in a world where I think we're

(52:04):
we're spending more time apart than we are together. And
Guinness Saint Patrick's day of the month of March. That brewery
down there, just south of Baltimore. These things were built
and we're created, and we're designed to bring people together.
That's what's been at the heart of Guinness for two
hundred and sixty five years. And if that lease is
any indication, we got a long time to go yet.
So we can't wait to welcome everybody to the brewery.
It's become our favorite time of year, no doubt about it.

(52:27):
So looking forward to seeing you. Well, listen, guys, this
has been an absolute pleasure. Thank you so much for coming.
By Ryan Wagner, Todd Perkins and Natalie over in the corner.
She's been quiet, Natalie from Collins Company, Thank you guys
so much for coming, bringing some beers, sharing the stories.

Speaker 4 (52:38):
And I guess I'll see at the brewery here soon.
See looking forward to it.

Speaker 2 (52:41):
SOA's so good.

Speaker 6 (52:42):
It's only the good stuff.

Speaker 3 (52:44):
The Saint Pierre's Show three to seven on ninety three
point one w POC