Meet Michael Our new best friend!

[00:00:00] Speaker A: Anyway. Hey, everyone. How is. How we going? [00:00:35] Speaker B: Very good for a Monday. [00:00:37] Speaker A: That's good. [00:00:39] Speaker B: First day back at work and I'm naked. This working for a living sucks. [00:00:42] Speaker A: I know. Welcome to another pair of old jocks. We got. We've got a special guest with us tonight. We have Michael from WA brewers association. [00:00:54] Speaker C: Where is he? He should introduce you. [00:00:57] Speaker A: Yeah. How you going? [00:01:00] Speaker C: I'm good, thanks. Thank you. Yeah, it's lovely to. [00:01:03] Speaker D: Hello, Mister Somers. Yeah, well done, mate. Well done. Al. [00:01:12] Speaker A: Yeah. You try and get a word in edgewise tonight. It's gonna be pretty hard, but we got, we've got five tracks to talk about, five music tracks to talk about in a little while and my head's gonna be bobbing around everywhere looking at different screens if I'm not looking at you. Don't be rude. I don't. Don't think I'm being rude. I'm not being rude. [00:01:29] Speaker C: I do. [00:01:29] Speaker D: Did I miss six months? We on November, are we? [00:01:33] Speaker A: I'm just going for a change. [00:01:35] Speaker D: Okay. [00:01:36] Speaker A: Yeah, I just wanted it. Yeah, it's getting irritating, so now I might have to snip it off. It's just getting itchy. [00:01:44] Speaker D: And we'll leave the personal room into you, mate. [00:01:46] Speaker A: Yeah, yeah, I've got it. [00:01:50] Speaker C: Yeah. [00:01:50] Speaker A: It's probably going to come off sooner. [00:01:54] Speaker B: I wonder what battles would look like with a mo. He's always clean shave and ever since. [00:01:59] Speaker A: I've known him, he's not allowed near high school at the moment. Say with him. [00:02:05] Speaker D: You know, it sucks when you're nearly 60. Yeah, I might. I've tried it and I got as far as seven days and all I had was a two day growth. And I'm kind of like I'm over it. Need some cheap wine. A three day growth. It ain't gonna happen. So I shall. Yeah, I just do nothing but itch when I get that. [00:02:22] Speaker A: Oh, I was getting spiked. Spiked every 5 seconds. But, um, I'm just gonna. Yeah, so hopefully we got. So we're actually going live on YouTube at the moment. So hopefully they ain't banners with the music coming up. [00:02:37] Speaker B: Hello, Australia. [00:02:38] Speaker A: Yeah. Yeah, I had the chats all working before, but the chats have stopped working. I can see them on the screen and I can answer anyone's chats and answer any questions if anyone logs in and wants any questions. But the most important question is, what are we all drinking tonight? [00:02:56] Speaker B: Me first. I'm top right on my screen. So I've gone to the old, the old faithful and bit of Aldi, north of nowhere, paleo made in New Zealand. [00:03:06] Speaker A: Made in New Zealand. Yep. Supposed to be sport, supporting the MWA years. [00:03:13] Speaker D: Well, that's why I'm sticking to my shivers. Regal and soda, 18 year old. [00:03:19] Speaker A: Yep. [00:03:21] Speaker D: Shivers. [00:03:22] Speaker C: Do you. Do you want. Yeah, Michael, do you want me to lie? Do you want me to lie or just tell the truth? [00:03:30] Speaker A: Now you can tell the truth. [00:03:31] Speaker C: So I've got a pirate. Pirate life ipa. I should be, and I respect. I'm a big advocate for local and so on. They are local, technically, because they do brew in the city, but I just honestly had a hankering for one of their ipas. I hadn't had one for a while and I absolutely adore their beers. And, yeah, it's. It's available in my local bottle shop, which is lovely in Edgewater here in the northern suburbs. So, yeah, I grabbed a four pack on the weekend and, yeah, it's been. That's my last one, so, yeah, it's lovely. [00:04:01] Speaker A: I'm gonna be, um. I'm gonna put myself out there and say, what the hell's an IPA? [00:04:06] Speaker C: An IPA. Oh, so it's like your. Your baby. It's like, it's like I don't know everyone's names yet. I'm old, so I'm going to forget everything anyway. You're all mike. Yeah. So Mike in the top, right, he's got a pale ale, but it's like a baby version of my pale ale. Yeah, yeah. [00:04:25] Speaker A: I'm drinking three lilies gin with ginger ale. [00:04:30] Speaker C: Oh, hell yeah. [00:04:33] Speaker B: See, Michael's got the r rated version. I've got the g rated version. [00:04:36] Speaker C: Yeah, that's it. That's it. [00:04:39] Speaker A: I was planning on having some beer, but I just haven't had time to get to any, um, any bottle shops. [00:04:47] Speaker B: Yeah, I want to make a point. Michael, number one, um, he said he bought a four pack on Saturday. [00:04:54] Speaker C: Shit. [00:04:54] Speaker B: I drink that in a lunchtime. [00:04:56] Speaker D: I was thinking the same out. It must be you and me. I'm going and you're just finishing it now. You either need a life or you're a very good advertising man. [00:05:05] Speaker C: No. So, yes, I've got a. I'm blessed working in. In the beer industry and brewing myself, so I brew at home as well. So I've got a three tap system in the carport here. I was thinking I should actually face to this so you could actually see it. There's my little. [00:05:24] Speaker A: Is that garage envy or what? [00:05:28] Speaker C: Oh, it's no man cave, but it's my little. So, yeah. So on the weekend, I had some of my own draft and some red ale that I've made. And then one of my best friends, and he happens to live about three doors down the street here. He's got. You should see his garage. He's got this kegerator that can actually fit 50 litre kegs in it. He can fit about four or five of them in there. So I organize 50 liters for him, different beers. And so often I'll just say, the missus artist, just popping down the street. Funny enough, his name's Mike as well. I'm just popping down to see. Just popping down a mike's garage and see, I pop down there and I get it. I take my yeti down and fill it up with some whatever beers he's got on tap. And. Yeah, so I've got. I'm very blessed, I have to say. [00:06:17] Speaker A: You'd have to have a pretty good security system. [00:06:21] Speaker C: No, I think it's. I like the idea that people might want to come and see me, which is nice, because I have no friends. So it's lovely. [00:06:30] Speaker D: You work for a brewery and you have no friends. [00:06:33] Speaker C: Honestly, funny enough, that's the only reason I think anyone even might remotely like me, is because I have to work with beer. So I think it's really interesting that nobody gave a shit about me for, you know, 30 odd years of life. And then all of a sudden I moved over to beer and all of a sudden my phone blew up. So, yeah, my mum talks to me. Now. [00:07:00] Speaker A: What exactly does WA brewers association do? [00:07:04] Speaker C: Yeah, so the idea of the association is it's really an inward facing association. So we look after the breweries. Sorry, the breweries are our members. So we're an industry association. So we advocate for, you know, spooking the breweries themselves, speaking to parliament and things like that about things that we can do to try and change. We're very. The way I look at it is very. We're very. Call it state based. So we are the West Australian Brew association, but we don't really have a reach into the rest of Australia, so we let some of the other associations who are a bit bigger than us do that on a federal level. But, yeah, so we do that. We really are. We're all volunteers. We have one person who's paid, which is our executive officer. And that was sort of a position we created and were able to fund about, geez, it'd be a good four or five, five or six years now. I reckon we've been able to pull that off, which is great. So she does about three days a. [00:08:09] Speaker A: Week, there's a fight in the lounge room. It's just the dogs are going crazy. Chuckle my bone. Chuckle my bone. [00:08:19] Speaker B: Get Paul. He's got all those lovely acoustic tiles, which cost a lot of money. He's got all these music tiles, professional shawl, microphone, all that. But he can't soundproof the booth. [00:08:31] Speaker A: No. If I showed you where. I showed you this area, I mean, what's supposed to be a dining room and my lounge rooms turned into a. Like the workshop for the studio. There's computer screens everywhere. Um, data racks and you name it, it's here. And say what else the dogs are. [00:08:56] Speaker C: Going to chew on? [00:08:57] Speaker A: Oh, no, they can't chew on anything. Yeah, it's. They normally chew on each other, so it's crazy. We've got this big british bulldog and he gets, um. He gets dominated by a little french bulldog. It's like. It's crazy. Yeah. So we just recently had the Wa Beer awards. That right? [00:09:20] Speaker C: We did, yeah. Yeah. What was that, two weeks ago? Yep. [00:09:23] Speaker A: Yeah. How's that work? [00:09:25] Speaker C: Yeah. So the, um. So the Perth Royal beer Awards are run by the. The Ag Society at Wa. So you guys are. No Claremont showgrounds. You've got the Royal show every year, then. They also run a whole bunch of awards. Have an awards. They do beer, they do wine, they do whiskey, they do cheese, they do meat, they do all sorts of stuff. And the show itself is about the cattle and things like that and the different things. So the ag society run that. Again, all not for profit, I suppose they do make everyone make a profit somewhere, so they do that. And the judges are all from the industry. So you'll come in so someone like myself, and there'll be about another 99 judges, call it 90 judges will sit around in tables of ten and blindly have the beers brought to us in flights of anywhere from five to ten beers based on style, typically. So my table, for example, might have european lager style, let just say for. And so we'll go through that and we will judge each beer individually to score based on the guideline of the beer that's been. Been put in. So it could be IPA's, pay, layers, lagers, stouts, all sorts of stuff. And then it's all basically a grading system. So you sort of. You sort of start with the assumption every beer is a 20 out of 20, and then you want to sort of take. You'll take points away from maybe the. There might have been a bit too much cloudiness in a beer that should be nice and bright and clear and things like that and aroma and any, any other things that might not necessarily should be there. And so make it drinkable and things like that. [00:11:07] Speaker A: Yep. [00:11:07] Speaker C: And then, um. Yeah, you. [00:11:08] Speaker A: Yes, sir, I was gonna say. So you're basically saying there's a royal show for beer and alcohol. [00:11:14] Speaker C: Yep. 100%. Yeah. Yeah. So that people who run. [00:11:17] Speaker A: Yeah. And rides, you get rides as well. So you can get full on, fully tanked on beer taste and then go. [00:11:25] Speaker C: After a few ipas. I feel like I'm on a ride anyway, so it's pretty, uh, on the. [00:11:31] Speaker A: Gravitron, just, it's, um. [00:11:36] Speaker C: It is, it is pretty amazing. Yeah, that's. Yeah. Gravitron, Jesus. [00:11:47] Speaker B: I mean, if you're actually swallowing it, you know, like a sommelier, they spit it out. [00:11:52] Speaker C: But, yeah, no, we're real people. [00:11:56] Speaker B: Yeah. But you know the seasonal brewing company, they've got this. [00:12:00] Speaker C: Yes. [00:12:00] Speaker B: What is it? Jungle pale ale or something. And, you know, pint of one of them and you're flying. It's like, it's strong. [00:12:08] Speaker C: Yeah, yeah, yeah, it's. No. Do you, do we, do we, um. We. I mean, how much of the glass you decide to drink as a judge is up to you. But you clearly you need to drink it. You need to. We do swallow and so on. How much you do, again is up to you. I know one judge and he's amazing guy. One of the best in Australia, in the world. And he, um, he's always a table. You have a table captain for each table, sort of make sure they're leading the way and teaching any upcoming judges and things like that, and leading the conversation around the beers. And he's amazing. When you get to what we call the champion round. So it's all the ones that have won gold for their category sort of go up against each other again blindly. And then the judge, the table captains will decide on what we call the champion beers and stuff like that. Anyway, but I remember one year I was stewarding. So you bring out the beers to the judges, to the table. And he's a legend. His name is Sean. And we made, he cleaned every fucking glass out. [00:13:10] Speaker A: Yep. [00:13:11] Speaker C: Oh, I should ask if I'm allowed to swear. Sorry about that. No, you can't. No. Okay. Sorry. Yeah. Thank you. And so we, Sean cleaned every glass out. And so in the last champion round, we filled these little wine taster glasses. They must have about 150 mil. I reckon he had about nine beers to judge. And we filled every single glass to the brim so nothing else could fit in. We delivered it to his table and he. And they're all champion beers and he just cleaned them all out. It was a. He's a good man. Good. It was a good day. [00:13:49] Speaker A: Well, what we're going to do, I'm going to put the first of the chosen tracks on kill. [00:13:54] Speaker B: Are we guessing that? Is this a guess the theme thing or. [00:13:57] Speaker A: Well, it's basically, we'll let Michael explain why he picked the music, so. [00:14:04] Speaker B: Oh, Michael. [00:14:05] Speaker C: Yeah, yeah, yeah. Sorry. [00:14:07] Speaker A: I'll go before we go. Yeah, Brett? Um, Brad's on two. Copyright strikes. I'm on one. Al's on four. Now, I'm kind of thinking from this list that I've seen here, I reckon we could, we could get four or five. [00:14:28] Speaker B: Let's go for it. [00:14:33] Speaker D: My next turn, what I've got in my head, which I think is going to be next week, I think I'm going to be bombarded. I think I'll take that leaderboard off you, Alan. [00:14:40] Speaker A: Yeah. All right. [00:14:41] Speaker C: Here we go. [00:14:44] Speaker A: Oh, that isn't in the position I want it to be. I was going to move it. [00:14:49] Speaker C: I'm now trying to guess what I've even given you. Oh, of course. It's this one. Yes. [00:14:55] Speaker B: It's a bb commercial. [00:15:00] Speaker A: I'm just gonna move it so it's not in everyone's face. Can we hear it? [00:15:05] Speaker D: All right. [00:15:08] Speaker A: I'll turn it up. Hold on. [00:15:19] Speaker C: Beck. Beer can. Yeah. [00:15:26] Speaker D: So we talking that? Are we talking the theme is about beer advertising and marketing? [00:15:32] Speaker C: No. Am I allowed to say the theme? [00:15:37] Speaker A: We could try and guess it basically. [00:15:39] Speaker C: Okay, cool. [00:15:42] Speaker A: If there is a theme. If there is a theme. [00:15:44] Speaker C: If there is. Yeah. Yeah. Well, yeah, there's a very. It's a loose thread. [00:15:48] Speaker B: Yeah. [00:15:48] Speaker C: There's no theme in the songs themselves, if that makes sense. [00:15:51] Speaker A: Yeah. So. But I think you've already explained to me what it is when. [00:15:58] Speaker C: Pretty loose. [00:15:59] Speaker A: Yeah. So when you're at the brewery, right. And you brew how many people work there with you? [00:16:05] Speaker C: Um, so for me it's. I have a head brewer. His name's Tom and he's currently out of action with a broken elbow. Yep. So it's just me really, at the moment. But normally there's two of us. [00:16:18] Speaker A: Yeah. [00:16:19] Speaker C: So to give it a bit of context to Tom is. I don't even know how you describe. Tom is into and plays and has his own band that makes, would you call like really heavy metal music? I don't even know what you call it. Like that sort of swedish death metal stuff. Yeah. But he's not afraid, you know, me, so it's it's not my. My personal cup of tea. And he's pretty great. He doesn't make me listen to it all day or anything like that. But when we do get turns on the Bluetooth speaker, I'm. I'm. My thing is, like this wide. Like, I've got a lot of love for a lot of music, but. But there is some music. Me and him, chair, like things like foo Fighters and stuff like that. [00:17:01] Speaker A: Yeah. [00:17:02] Speaker C: We're roughly the same age. I'm a little bit older, but. So we have a lot of music that we enjoy together. So I'm. Yeah, when we're brewing and things like that, like to, um. Or kegging, whatever it might be. You just want your day to be happy and. Yeah. And be inspired. So, um. Yeah, I take. [00:17:17] Speaker A: Is there a lot of cleaning involved? [00:17:20] Speaker C: Shit tons. Yeah. Yeah. No, 80% of your job is clean. [00:17:24] Speaker B: Would be. [00:17:25] Speaker C: Yeah. [00:17:25] Speaker A: Yeah, I used to work. [00:17:26] Speaker B: It would be. [00:17:27] Speaker A: I used to have working. A bar in Kalgoorlie have its own little brewery in there, and they never brewed anything. They just sat there looking pretty. [00:17:38] Speaker C: Was it Hannon's? [00:17:40] Speaker A: No, no, it was 151. This is going back a few years. This is going back in the early 2000. [00:17:48] Speaker B: I did want to ask mark a question. [00:17:51] Speaker A: Yeah. [00:17:52] Speaker B: So back in the day when I ran pubs, I did a kalamazer course. So it's like, you know, storage, pouring a beer and all that. And the thing that, you know, gas pressures for the different beers and all that, and how to actually pour them properly with, you know, the double. The double tap and all that. When I go to a pub and I see somebody, first off. Well, biggest thing, holding the glass by the rim. Crazy. And then the other one is beating air into. Beating air into the beer to try and form head. And it's like, no, if it's set up properly, you shouldn't have to do that. [00:18:28] Speaker C: You shouldn't have to do it. [00:18:31] Speaker B: And. And the other thing is, when the glass gets presented to me, not if there's all bubbles in the actual body, it's like, nah, that glass is dirty. Or you're being drawn. [00:18:40] Speaker C: Yeah. Do you mean on the body? The body on the glass? The body of the glass? Yes. Yes, 100%. That means there's grease in there or something. It's not the CO2 attack. Yep, 100%. [00:18:52] Speaker A: What about. [00:18:52] Speaker B: But you. You don't want to be that guy who says, I used to run pubs, and it's all wrong. Can I talk to you about our manager? [00:18:59] Speaker C: You don't want to be that guy. [00:19:01] Speaker A: No, you do. You do want to be that guy. But I always like having my beer. Like, if I have a beer on tap, I get my first one, I drink it. I like to use that glass again. [00:19:12] Speaker C: Okay. [00:19:13] Speaker A: I heard somewhere that it's better for the beer using your glass instead of getting a fresh glass every time. Keeping the. [00:19:20] Speaker C: I think it's nice for the environment. [00:19:24] Speaker B: A glass that's been cleaned in hot water only. That's the other thing. You know, I don't know why glass washers have a detergent receptacle. Because glasses should just be washed in hot. Hot water. [00:19:35] Speaker C: Yeah. [00:19:35] Speaker B: And that's it. [00:19:38] Speaker C: Yeah. And they. And there is a process they should do at least once a week or at least once a Fortnite TSP, where you actually give it a brush. And as a chemical that just. Just keeps it a little bit. Gets rid of that grease and lipstick and things like that. Yeah, yeah. [00:19:55] Speaker B: You can get the machine and you put stripe in it. It's got the rotating brushes and. [00:20:00] Speaker C: Yeah. [00:20:00] Speaker A: Lipstick on your glasses. [00:20:01] Speaker C: All right. [00:20:02] Speaker A: As long as it's not brown to it. [00:20:07] Speaker B: Lipstick on your what, Paul. [00:20:10] Speaker C: Sorry. [00:20:14] Speaker D: I haven't. Have a drink. Have a drink. Now, this is the part I like, the inside of last. So have a drink. They put it down. They can still see that line. See that texture line on the inside of the glass? [00:20:25] Speaker B: French life. It's like having. [00:20:27] Speaker C: That's what we call the lacing. Yeah, yeah, yeah. I gotta say, my glass doesn't have it. This, um, head doesn't. This. Sorry. This beer doesn't have very good head retention. But when you're right, when a beer. [00:20:37] Speaker A: Is a female beer. [00:20:38] Speaker C: Well, it. Yeah, it's all right. Bit of a little question. [00:20:43] Speaker D: Should we swear. [00:20:47] Speaker C: Yeah. [00:20:50] Speaker A: Ours run off. For his part, he's done six minutes. Yeah. Six minutes. [00:20:57] Speaker C: Oh, no, there he is. [00:20:59] Speaker B: The first beer just goes down so. So quickly. [00:21:02] Speaker A: I know. [00:21:04] Speaker D: I've never heard of the white lace, purple lace, whatever you want to call it. [00:21:07] Speaker C: So. [00:21:07] Speaker D: I've never heard of that. [00:21:10] Speaker B: Or belgian lace, actually. [00:21:11] Speaker D: Sometimes it's called when I do have a beer and a glass or a pint or whatever, and I have that as I put it down. I know that. That, to me, that is like a perfect beer as far as the gas ratio goes, etcetera. [00:21:24] Speaker A: All right. [00:21:25] Speaker C: Yeah, it's actually. Yeah, you're right. And it's to do with the, um. The. Yeah. The way the beer has been produced, that. That head should technically continue all the way down the beer. And the lacing is each time you take a sip. It shows how big your sip was as well. So then the next lacing was there and then there and then there. And it just means that. So, as you guys can see, this beer has no head to it. There's nothing wrong with the beer, but if it had a nice head, it would go all the way the bottom. Protect the beer from any oxygen and do its job. [00:21:56] Speaker D: If my ex wife knew that an allergy might, I'd be staffed because she would go. Now, Brad, you've had that one sit. But look at the gap between that one lace and the other one. Your second sits are getting bigger. [00:22:10] Speaker B: Here was something I was actually thinking about the other day. So do you remember the wheat beer redback? [00:22:16] Speaker A: Yep. [00:22:16] Speaker B: And the thing is pouring the red back. It had to be pulled. The brewery was quite strict about it had to be pulled with a really big head. [00:22:25] Speaker A: Yeah. [00:22:25] Speaker B: And I used to drink red back. And ever since those days, I actually do, like. Don't make a joke of this, but I actually do like to have. When I've been pulled in the grass, I like to have a nice big head nowadays. Have no. [00:22:38] Speaker D: And have. And have that. [00:22:39] Speaker C: That. [00:22:40] Speaker D: You know, the old. [00:22:44] Speaker C: Got milk. [00:22:48] Speaker D: Whether it's old school, no one's got in your mind be hub. [00:22:51] Speaker C: No. So five out of five guys enjoy head on their beer. No. [00:22:59] Speaker A: So. [00:23:00] Speaker C: But in too much gap, all jokes aside, your beer, there's not many beers that shouldn't have head and your beer should have head. And as I was saying, it's a sign of a well made beer, so that it's been made. So the carbonation and the head retention is great. The head is very deliberate to protect your beer from oxygen as you're drinking it. I know that sounds really silly, but that's what it does. Keeps. Keeps the beer in check. And then it's. It's really important. How often have you guys. I'm sure you would have seen. You might have even done it yourselves. You've been to a pub and old mate's ordered his Swanee D and he's gone to the, you know, the bar channel where, oh, fucking tired out. You can, like. He wants it all tipped, all that head tipped off and he wants it to the brim. So a pint is. Or any glass has been designed that if it's a schooner or a pint, that there's a. There's a space for head. And that head is, you know, round about that. That much on a typical beer. So it's not. You're not entitled to this extra amount of beer in this glass sort of thing. But that's, you know, some of these old school guys like that. And it's not gonna. It's not the end of the world. [00:24:13] Speaker A: But I'm just gonna put song number two on. So. Okay, you keep talking. I'm just gonna put it on. I'm gonna move it again. [00:24:20] Speaker B: That's how it's. Oh, beetles. Oh, yeah. [00:24:23] Speaker C: Fuck, yeah. [00:24:25] Speaker B: This song demonstrates how really in a drummer ringo star is. And he is. No, I used to, whenever I went to a pub and I was. I've done the Kalamazer course. [00:24:38] Speaker A: Yeah. [00:24:39] Speaker B: And all that sort of thing. But, you know, institute rules, I either the lines had to be cleaned every week without fail. [00:24:47] Speaker C: Without. Yeah. Still do. Yeah. [00:24:49] Speaker B: The gas had to be set up perfect and it had to be checked every day. Day. And also the staff had to be trained in pouring beers. Used to drive them nuts. You know, I've been working here for years and now I'm going to train you how to pour a beer. But the one thing I remember is the hardest thing was to train. And you'd know this, Mike. When a beer is poured, no beer should go over the top. Overflow. It should not overflow, but you should pour so well that you've got a perfect head. It's got a nice little dome on it and it's got dimples in it. And I'm so proud of the fact that every pub I went to, to an institute of these rules, within weeks, the regulars would go, jeez, the beer tastes nice since you've been here, Al, without fail. Happened every time. [00:25:28] Speaker A: Yeah. You used to sprinkle chocolate on top as well, didn't you. [00:25:35] Speaker C: Barista? Al, I do remember the Celtic Club. You get the perfect head. Oh, the Celtic Club. [00:25:43] Speaker B: Yeah, yeah, yeah, the Celtic Club. Friday lunchtime, a quarter to twelve, they would prep. You know, you've got to do Guinness in two pours. [00:25:53] Speaker A: Yeah. [00:25:53] Speaker B: And they would pre pour the first pour on a whole row of pint glasses. So that when the regulars come in, all they do was pick it up and do the second pour. Perfect Guinness. They had it down to a fine art. [00:26:05] Speaker C: Nothing. The world's biggest marketing. World's biggest marketing. It's fantastic. The two two to pour pint for Guinness, like, that's brilliant marketing. It's totally unnecessary. But God damn it, it's amazing. [00:26:22] Speaker B: Guinness in my head, it just doesn't seem to work as well, you know? [00:26:26] Speaker C: Yeah. [00:26:30] Speaker D: I think it tastes disgusting, but that's just me. And trust me, it looks divine. It looks like a beautiful latte. Coffee, espresso with, like, it's stubborn biting. It's not funny. And every time you sip and get the shit over there, it's just disgusting. [00:26:48] Speaker C: But, yeah. [00:26:49] Speaker D: Why is it that it's not designed to pour to the speed of a standard lager or an IPA as well? [00:26:56] Speaker B: Oh, because it's on nitrogen, you can navigate. [00:26:59] Speaker C: No, no, no, it's just. It's on nitrogen. [00:27:00] Speaker B: So you mean the speed differently? [00:27:02] Speaker C: Yeah, yeah, yeah, it's just on nitrogen. Yeah. So, um, so, you know, in Kilkenny's the same. When you go to the pub and see a Guinness or a Kilkenny and you see that, the one thing, I just. I absolutely adore this. The. The way, because the nitrogen, the way it cascades down the glass and you watch it as it comes up, it's just one of the most beautiful things. But, yeah, I believe the, um, the two. The two. The two part pour is. Is absolutely one of the, you know, most brilliant marketing things ever. And it's great in my eyes. The two part thing. Yeah, I think it's unnecessary. We have a nitro on at work and we just made it the other week, and our staff all just pour it first. And because the whole thing, it cascades and slowly builds and leaves the head that you need. And that's. The beautiful part about nitro is you kind of can't over pour. [00:27:59] Speaker A: Yep. All right. [00:28:00] Speaker C: Which is brilliant. [00:28:02] Speaker B: I would actually struggle because of habit and muscle memory. And I do remember there was one guy at the Waikiki Hotel, the old St. James Gate, and he drank Kilkenny. And, you know, I call him a perfect kilkenny. When I first 1st ordered him a perfect kilkenny. Beautiful head, everything, dome, dimples and all that. And he said, no, I want you to pour it through, all the claws across. He liked the sticky. [00:28:28] Speaker C: I think he was from Newcastle. [00:28:30] Speaker B: And I. I struggled to do it, though, because the muscle memory. [00:28:37] Speaker A: Before we get banned for this. What, the song? What made you choose that song? [00:28:44] Speaker C: So, yeah, I love that you guys got me choosing me. It took me for fucking ever to try to even think of just five songs. But I love. Yeah, I just. I love music. I love. It's a soundtrack to your life. Um, the Beatles for me, just, just so funny enough so I'll get. This is not the theme of why I chose the music, but this is the theme of my music is, in general. Is that. [00:29:06] Speaker A: So? [00:29:06] Speaker C: You got Beck at the start there, and then now you got the Beatles. To me, Beck is the modern equivalent of the Beatles. And I don't please don't jump on me. But I mean, like, I love that Beck has this range of music that can go from beautiful love ballads to, to shit like cuckoo cuochu. I am the walrus or beefcake pantyhose. Like, it doesn't like, he's just, he's so wonderful. Um, yeah, so, yeah, I just love the Beatles. Yeah. I love Peg. I've loved her. I mean, I've loved him all of my life. [00:29:45] Speaker B: You've never been a fan of what? Who? [00:29:51] Speaker A: I've got to do something to impress Brad. [00:29:54] Speaker B: Excuse me. [00:29:57] Speaker C: Yes. [00:29:58] Speaker D: Oh, he went to change his shoes. [00:30:01] Speaker C: When do we start making out? [00:30:04] Speaker A: There you go. [00:30:06] Speaker C: Oh, my God. Yes. [00:30:08] Speaker A: I'm just gonna impress Brad. Hold on a sec. [00:30:10] Speaker C: If you guys ever invite me back, I'm gonna bring. I'll take you upstairs. I got the, I've got the letter B picture on the wall in the theater room. You know, just that beautiful picture in the long one of them in the, there are in the, the garb. Yeah, I just, I just. Or the Beatles. [00:30:29] Speaker B: Did you get the chance to watch the docker? [00:30:32] Speaker C: Oh, hell, yes. Jesus Christ. 60 times. The new one. Yeah, yeah, yeah. [00:30:37] Speaker B: Interesting how, how they just went into this warehouse and they just, how they constructed this album. If you look at the star in the warehouse is going, they're never gonna make an album. And then you look at the end. [00:30:50] Speaker C: Yeah. I've literally got goose. Goosebumps. You just saying. Did you watch the docker? I just, all of a sudden, my hair just stood up, went, oh, it is, yeah. Far out. [00:31:00] Speaker D: So silly question then, Mike. No doubt you've been on the old crosswalk at Abbey Road there. No doubt I have. And I love. [00:31:06] Speaker C: Ah, no, I've never, I've been to, when I was a little kid, my mum, side of the family's English from Sunderland in the north next to Newcastle. But I've, and I went to London as it and, but I'm talking like a six year old. And I've never been, I've been to, I've been back to where Mum and Mum's from in my early twenties, but I've never actually been to London since then, so. No, one day, one day I'll get there. [00:31:29] Speaker A: We're going to send it around. [00:31:30] Speaker B: I'll tell you now, Mike, my lot's from up north, in fact. [00:31:35] Speaker C: Yeah, that's, I was going to say, yeah, my lot. Northern accent before. [00:31:39] Speaker B: My lot from up north. And we're just across the Pennines from, from Liverpool. [00:31:46] Speaker A: Anyway, I'm not even going to ask what he's got to do. Oh, yeah. [00:31:55] Speaker B: Okay. [00:31:55] Speaker A: Yeah. [00:31:56] Speaker B: Muscle memory. I better be doing my pale lp. Okay. [00:31:59] Speaker A: You're gonna wet your pants. You're two minutes over. [00:32:03] Speaker C: Why isn't peed yet. [00:32:04] Speaker A: He's got halfway. He gets him to do his pee while he's doing that. [00:32:08] Speaker D: Well, Michael gets to inside. [00:32:09] Speaker C: I taped a tube at a coke bottle, but. Okay, cool. I thought I saw him for the long haul. [00:32:15] Speaker D: I do that on peak hour traffic on the freeway, you know. [00:32:21] Speaker B: Bottle of water. [00:32:22] Speaker D: You're on sample. [00:32:29] Speaker C: So you are actually in Queensland? [00:32:31] Speaker A: Yeah, Brad's in Queensland. [00:32:33] Speaker C: Oh, Jesus Christ. I love Brisbane. I've been so fortunate to go to Brisbane a good half a dozen times in the last five or six years. Absolutely adore it. So cool. Actually, we took it years. Yeah. Yeah. And then you're over there. Do you just love fucking humidity and sweating? Is that what's happening? [00:32:55] Speaker D: Well, it's. It does help having a pool. You just go, fucking. I'm hot at two in the morning. [00:33:05] Speaker C: Yeah. [00:33:08] Speaker D: It'S not that bad. Yes, you do climatize, but being 40 years in Perth, it is fucking hot in Perth. Yeah, it is. [00:33:15] Speaker C: Of course. Of course. Yeah. [00:33:21] Speaker D: It's. Brisbane's a big Perth. [00:33:23] Speaker A: Yeah. [00:33:24] Speaker D: It's a capital. [00:33:25] Speaker C: That's a hundred percent what I thought when I was there. I found it very. The people and the. There's. There's more like this. Like you say, it's a massive Perth. It's got. I find that with Adelaide. Adelaide. Not a massive Perth, but I just find it's very. It feels like Perth in its, like, homeliness. It's interesting. Melbourne, Sydney. [00:33:42] Speaker D: I've lived in Melbourne. Melbourne's too busy, etcetera, so. [00:33:45] Speaker C: No, no. [00:33:46] Speaker D: Yeah, I'm a prison boy, mate. [00:33:51] Speaker A: There you go. [00:33:52] Speaker C: Oh, jeez. Yes. Yes. Nice do. [00:33:55] Speaker A: Song number three. Here we go. Let's get this one going. I'm gonna move it up. I said all these up. Smashing pump. [00:34:26] Speaker D: That's it. I knew it was something basic. [00:34:29] Speaker A: Yep. [00:34:30] Speaker D: Good song. [00:34:32] Speaker B: I would have told you. [00:34:33] Speaker A: Which part of the brewery brewing process does this get played? [00:34:40] Speaker C: This, to me, this one's to me, a. Drinking a beer. Drinking a beer. This one, I just, like. I just. This, to me, is just nostalgia and. And I grew up with the pumpkins and Pearl jam and things. And so this one, for me, is purely 1996. Like, I just not allowed to drink yet. But God damn it, I was having a bit, but, yeah, it's the nostalgia for me. [00:35:06] Speaker A: I just thought of something. Everyone says I grew up with this song. I grew up with that song or that band or whatever. I'm waiting for the day that someone says, I grew up with Nickelback. [00:35:16] Speaker C: I don't think anybody wanted to. I grew up with Avril Lavigne. Does that count? She married the nickelback bloke, didn't she? Yeah. Tickle Chad Kroger. Yeah. Yeah, but I did. I grew up. Well, I suppose he. What was it? What were they, the very early two thousands or late nineties? Nickelback 2000. [00:35:41] Speaker A: 2000. [00:35:41] Speaker C: Late nineties. Yeah. Well, I'm gonna be honest here, because. [00:35:46] Speaker B: I'm old and I don't give a shit. I like Nickelback. I think they write good catches. [00:35:50] Speaker C: There's nothing wrong with them. I know by their albums. Yeah. [00:35:54] Speaker A: They're the band everyone loves to hate. [00:35:57] Speaker C: Yeah, they're great to get shitsy. [00:35:59] Speaker A: Yeah. [00:35:59] Speaker C: I've got this, um. Oh, I've got this, um. What would you call it? A meme. And I save it on my phone and I send it to all my friends every time it's their birthday. And it's a picture of Nickelback, the fan. And it just says, happy birthday to our number one fan. And I send it to my mates every birthday, like, just to give it. Poor bastards. [00:36:20] Speaker D: Alan Paul, don't get Facebook mates from Mike because you know what's going to happen. [00:36:24] Speaker A: Yeah. [00:36:33] Speaker D: I really do. I always admire how they got the name of that band. And it's a true story. We all know. [00:36:38] Speaker C: Oh, what's that? What's the story? [00:36:41] Speaker A: Tell us. [00:36:42] Speaker D: They were in a cafe or a restaurant or something. Nicoback. [00:36:46] Speaker C: No, I don't know the story. What's that? [00:36:48] Speaker D: Yeah, they paid for it, whatever it is. $20, America, whatever it was. But the actual bill. Let's go. $20. The bill was nine a 99 or whatever it is. And they said, I can know that. Nickelback, please. [00:37:02] Speaker C: That's a true story. [00:37:03] Speaker D: That's how the name of the bag came about. [00:37:06] Speaker C: Nickelback. [00:37:06] Speaker D: Very true story. [00:37:07] Speaker A: Oh, there you go. [00:37:11] Speaker C: Yep. Wow. So it had nothing to the quality of their music. That's amazing. [00:37:17] Speaker B: There seems to be a loose thread, although I might have missed. Did I now come together? But in the. In the back clip, I think I saw things being thrown into a swimming pool. And in this clip, I've seen things run into a swimming pool. [00:37:30] Speaker C: I'm gonna tell you now, none of the music got anything to do with the video clips. Yeah, no, no, honestly, I didn't choose any of the music based. In fact, what I had to do was I literally had five songs, I had a billion songs. Anyway, I had five, though, and there's this really clear thread with. I don't know what it is, but every single band I love, major bands that I love, all start with the letter b. So Beck, Beatles, Birds of Tokyo, the Beastie Boys and Smashing. You know, like, it's rip. But. And so I. So I deliberately threw smashing pumpkins in there because it didn't start with b song. Yeah. So the video clips are not. Yeah, video clips got nothing to do with the thread. Yeah. This is a very loose. [00:38:14] Speaker B: I did actually think B because he went back and Beatles, and I thought, is it the first letter? [00:38:21] Speaker C: Honestly, they all were gonna. They were all gonna start with b if I didn't change. [00:38:25] Speaker D: So this was Allen's last week. Right. He plays these five great songs, great film clips. And we go, we can't. Paul and I go, we can't guess the thing. Well, what is it? Alright. They're just my five favorite film clips. Well, how the fuck are we supposed to know that? [00:38:41] Speaker B: No, no, the theme was great film clips. No, they were things that I saw thought. [00:38:46] Speaker A: Yeah. [00:38:49] Speaker C: Yeah. I think it's just a really great, really great reason to talk about great music and great beer and just bullshit with each other. I think it's awesome. [00:38:57] Speaker A: Yeah, yeah. So where do you brew your beer? Obviously not in the garage, but. Yeah. The beer for your brewery. [00:39:04] Speaker C: Oh, the brewery, yeah. So we're Indian Ocean Brewery. We're in Mindari, which is. So I'm currently in place called Edgewater, which is basically Joondalup in Perth, which is about 15 minutes north of the city. And then Mindari is probably another ten minutes down the street on the coast. Like, we literally. So the company I work for that owns the brewery, we own the marina itself, where we're actually based. So we have a hotel there, the brewery, another bar. So we. When I say the brewery, the brewery. Plus the. What we call it, the brew pub, where you can come and have a meal. And then we also own the. There's another bar on the other side of the marina called the boat. [00:39:46] Speaker A: Yeah. [00:39:46] Speaker C: So we're right on the. The northern coast there, and just. It's the most gorgeous view. Yeah, great, great brewery. Been around for 20 years. Next year, actually, 2025 will make us 2020 years old. So we're. [00:40:02] Speaker B: Yeah, I've had you pale out. Now I'm gonna put you on the spot, Mike. Really? [00:40:06] Speaker C: I bet you love it. [00:40:07] Speaker A: Yeah. [00:40:09] Speaker B: What's your best beer? What is your best beer? [00:40:12] Speaker A: Hostess. [00:40:14] Speaker C: Subjective. Is it what I think our best beer is, or what the best beer is that we. Subjective. [00:40:20] Speaker B: No, you're subjectively your opinion. [00:40:25] Speaker C: What's our best beer? I think for. For me it would be a toss up between our paleo and our draft, which is basically a lager. We do two lagers, we do Indian Ocean draft and we do export lager. Export lagers. It's all european malt, all german malt. So it's almost like it's our version of. Sorry. Indidraft is our version of Suwanee D and the export is our version of like, a beautiful european pilsner slash lager. Yeah. But I think there. Honestly, I honestly adore all of our beers. [00:41:10] Speaker B: I actually. I like the look of your. Your street beer, but I've not seen that. [00:41:16] Speaker C: Oh, yeah. [00:41:19] Speaker B: Pills, golden spomb, sushi. Rice. Looks interesting. [00:41:23] Speaker C: Yeah. So, yes, street beers had a life. It was originally started as a beer based on the Viet hoy beer out of Vietnam. So actually had rice is what we call, like a rice lager. Actually had rice in it and things like that. It's. It no longer represents any of that, but we just. For branding, we haven't changed. It's changed a lot. So basically, street beer is like an english summer ale now. It's, um, it's. It's an ale. It's. It's slightly dry hopped at the end of the process and is a. It's a mid strength. I think it's about 3.8, a little bit over the 3.5. [00:41:57] Speaker B: I'm looking at it. [00:41:58] Speaker C: Yeah, I'm looking at it now. Oh, yeah, yeah, yeah. Cool. Cause I got all my stuff, right. I'm brewing that. [00:42:11] Speaker A: What? User talking. I'm gonna put the next song on. You keep talking. I gotta do with it. Yeah, I had all these. [00:42:17] Speaker C: I'm gonna find a beer. [00:42:18] Speaker A: Yeah, I need a beer. Yeah, there's a brew. There's a bar just behind you. Just help yourself. [00:42:28] Speaker C: This. [00:42:30] Speaker B: This is the band that starts with b, I'm thinking. [00:42:33] Speaker A: Yeah, yeah. Beastie boys. [00:42:38] Speaker B: That's what she's. Beastie boys. [00:42:43] Speaker A: Yeah. It sounded like you knocked your bar over. Did you knock? Did you knock something over? Hey, did you knock something over? [00:42:56] Speaker C: No, no. Just rolling out the, um, the roll away fridge to, uh, what do you call it? The angle together thing. Yeah. So I've gone local now. I've got shelter. Shelter lager. [00:43:07] Speaker A: Where's that one from? [00:43:08] Speaker C: Oh, these guys are down on the foreshore of Busso. Yeah, the big, um, big new brewery down there. Oh, it's a few years old now. Yeah. Um, yeah, so, um, these guys are amazing. They do Western Australia proud. Beautiful location, some of the most amazing beers. Great people. Jason Cordaro, one of the owners and head of brewing, he's been in beer in WA for easily over ten years, probably longer. He started breweries all around Western Australia and in Asia. [00:43:44] Speaker A: Yep. [00:43:45] Speaker C: Yeah. Great people. [00:43:46] Speaker A: Is there a big turnover of breweries like the microburies? Do they come and go or they. Once they get established, they stick around for a while? [00:43:55] Speaker C: In general, they stick around. Yeah. I wouldn't call it a huge turnover. The last probably twelve months plus have been for Australia and Western Australia have been a lot of businesses, not just breweries, going into administration and things like that. So just everything's getting tougher. The cost. Cost of goods are getting higher and turnover and things like that. So it's not, that's not typical. This is a current problem that we're, we're in. [00:44:25] Speaker A: Yeah. [00:44:25] Speaker C: But. And again, not just beer, but also. [00:44:27] Speaker A: Yeah. [00:44:28] Speaker C: Yeah. Lots of businesses. Yeah. Yeah. Which has been tough. Seen a few shut down. [00:44:34] Speaker B: It was a question I was going to ask if now the market is so good because obviously when I started pubs, there was fosters for Swambury and cub and that was it. [00:44:44] Speaker C: Yeah. [00:44:45] Speaker B: Redback, Bondi. [00:44:47] Speaker C: Yeah. [00:44:48] Speaker B: And then we'd buy a keg for $130.40 jugs and we'd sell them for $5 a pint, you know, so. And the markup was really good. And I've often wondered. It's like, well, all these boutique stuff, it's really. [00:45:03] Speaker A: It's boutique. [00:45:05] Speaker B: Small, small bat. [00:45:09] Speaker D: There's no w. Fucking derby or dirty. [00:45:13] Speaker B: Yeah, yeah, I'm english. Alrighty. [00:45:18] Speaker C: Yeah. [00:45:18] Speaker B: So you should be booty boutique. [00:45:22] Speaker A: Yeah. [00:45:22] Speaker B: Anyway, no, it's all small batches, but you're still selling the pints. Maybe a little bit higher, but like a pint or a schooner. The pricing is still really, really good and I bought from one. It's like the economics of it. It's like, how can you afford or to sell beer that traditional? [00:45:42] Speaker A: What's the cost, relatively. What's the cost of a pint nowadays. [00:45:47] Speaker C: Today? Twelve to 15, $16. Not cheap at the moment. [00:45:56] Speaker A: Yeah. [00:45:56] Speaker B: Good morning. A good one in Perth is north of $14. A good payload. [00:46:04] Speaker C: Which is a problem. Like, we don't want to be there. So. And this is just the costs arising for everyone along the board. So as us as producers, so predominantly as a small brewery. And this is not just us. Sorry. At Indy, this is like everyone, not like in Perth, we have a roundabout on the books around about 70 breweries, call it that make beer and put beer out into the world. [00:46:32] Speaker A: 17 breweries a lot. [00:46:34] Speaker C: Yeah. Not all of those are locations you can visit. So some of those might have a license to brew beer and they may get it made contractually by somebody else and put into cans and kegs and sell it. So. But, and then of the 70, you probably have around about, geez, 40 to 50 maybe that actually have physical locations you can visit and buy a beer, like a brew pub. So when you're making the beer and selling it over your own bar, that's the ultimate game. So you produce the beer and you sell that margin over the bar. So if Bob Smith, who owns the River Vale Tavern down the road, just to pick a random pub, has a contract with lion or CB cool, and he's going to buy his beer at certain price and sell at a certain price to hit his margins. But then, you know, Jane, who owns her pub, brew pub down the road, makes the beer and then sells her bar, they're going to make this roughly the same margin, but could probably give away a little bit of the margin because they're producing the beer on site or very close by. [00:47:37] Speaker B: So it's like seasonal brewery in mainland, you know, they've got the big vats and they sell what they want. [00:47:44] Speaker C: Yeah, yeah, yeah, yeah, exactly. And they're also a wonderful example of people who support other breweries in their local area. So they make their own stuff too. Buy in some other beers from other breweries. Like, I know, I know, we, I think we've been on tap there before, for example, and that's great. And you know, they'll buy that beer in and they'll put a markup on it and they'll. Yeah, but predominantly the beer they're selling is their own. So that makes the best margin and that's really where you want to be at as a local brewery. But we are highly inefficient too. So to your point before about economies of scale as. So there's actually a stat that was a few years old now, but to compare somewhere, anywhere, like even a decent sized brewery, even if you take like something like a. Try to think of someone big in West Australia like beer farm, or even back in the day or even feral today, but then you compare them to lion. For every million litres of beer a small brew pub like us makes, we employ about uh, 20 fte to. I think that's, I think this is a stat you guys can maybe do a fact check later. But then, but then for someone like lion or cb. For every million litres of beer they produce, they employ 0.5 of an FTE. Yeah, yeah, obviously. So it's amazing. Yeah. But they make. They make great beer too. They just make on very standard, massive scale. And they can pump it out, you know, correct every time. [00:49:12] Speaker A: Yep. I've got a question. [00:49:14] Speaker B: The thing is. Sorry, Paul. [00:49:16] Speaker A: Sorry. I just want to know why from everywhere you go around Australia the sizes are different. A pint, a schooner, a midi. [00:49:25] Speaker C: That's a good question. [00:49:28] Speaker B: I was actually going to go there. [00:49:30] Speaker A: New South Wales, there's schooners. You buy a schooner, it's a big glass and it fits into your hand. You come over here and you buy a schooner here and it just slips through the gap. It's like your hands made radius. [00:49:41] Speaker B: Okay. Western Australia, 3375 mils of schooner. [00:49:45] Speaker A: Yep. [00:49:45] Speaker B: Okay. [00:49:46] Speaker A: Okay. [00:49:47] Speaker C: Is it. No, I thought 425 is a schooner. [00:49:51] Speaker B: Oh, maybe they've changed the scales now. It used to be 375, enough to fit a can or a stubby of beer. That was a schooner. [00:50:02] Speaker C: But we don't really have 375 glasses over here anymore. More. [00:50:07] Speaker B: Well, that's the thing I was going to make. There is a pub that I like to go to that will. Shall remain nameless. But I'll order a beer. I'll order. [00:50:13] Speaker C: Nah, come and throw it out there. [00:50:16] Speaker D: Throw it out there, mate. [00:50:17] Speaker B: Market grounds. I'll order a beer. And they'll go, pint. And I'll go, yeah. And the glass will hit the bar and I'll go, that's not a pint, it's a skinner. Yeah, but I don't complain. But no, a midi is half a pint. [00:50:35] Speaker C: Yeah, exactly. And 2285 should be a midi. [00:50:40] Speaker A: What's the shandy? [00:50:42] Speaker C: What's the shandy? Well, when you. When you really like a girl and you go out the back. Oh, Shandy. Sorry. Yeah. [00:50:50] Speaker D: Hit sole, beat on, kiss. [00:50:56] Speaker B: Back in the hour. You're gonna laugh at. Laugh at this. There was smaller glass sizes than Midi's seven ounce ponies called a pony. [00:51:06] Speaker D: Ponies? [00:51:07] Speaker C: Ponies. They're the best. [00:51:09] Speaker D: 128 mil, I think. 128? [00:51:12] Speaker C: Yeah. [00:51:14] Speaker A: Didn't feed throw down bottles. You could have the throw downs. [00:51:18] Speaker C: They did. They did, yeah. They're called throw downs. Yeah, I think. Yeah. [00:51:21] Speaker A: How big were they? They were like. [00:51:23] Speaker C: I think, um. I can't. I mean, I can't speak because I know what you mean because even then, there is this point around Australia where the word schooner does actually is a different size. And this is a. I think it's like a Melbourne, new South Wales thing. For example, or Queensland. So there's, there's pots, pot, schooners. And anyway, so take. Taking that out of it, though, and going to your point, I'm gonna say is Alan. Sorry. [00:51:47] Speaker A: Yeah, the top. [00:51:48] Speaker C: Right? Yeah, so, yeah, owl. So the condom. Yeah, we need. We need names on this screen. It'd be amazing. Um, sorry, I'm old and I can't remember things. Um, anyway, so. But I think to your point, to. We will talk about that later. Um, so, um, I think to your point, and I think this is the, this should be the point of the west australian industry, at least. Anyways, I don't give a shit if you want to sell, you know, a beer. So there are a lot of bars that do it and brew pubs that do it where they might not necessarily sell you a pint, but they might call it a large and it might be a 425 mil glass with. With allowance for headspace. Cool. And they usually will say on the board, it's a large, but everyone will. But we are conditioned as West Australians to walk in and go, I'll have a fucking pint, please. And then. But then we, as business owners, we need to then say to our staff, listen, if you get Bob, come up and say, I'd like a pint, just please let him or her know you're not purchasing a pint in this pub. We go by largers and smalls and our largers are 425 and our smalls are. Or mediums, whatever I want to call them, basically Midi, say 285. Just. Just point that out to them, please. Like, don't, don't. Because you're right. You asked for a pint and they went, here you go. And just put a thing on the thing. Because you asked for. They just went for the biggest glass they could possibly give you without educating you. Hey, listen, at market grounds, this is what we do, or at XYZ, this is what we do. And I think that's where, in fairness to the consumer, they should be annoyed because in their head, they saw a price on the board might say $14. They asked for the pint, the board probably said large. I don't think businesses go out of their way to deceive the customer, but just, like, let's just let everybody know what's going on, because everyone has the right to sell what they want in their business too. Just go, right here's a schooner. It's schooner site. And in. Sometimes I don't. I don't want to get into this. This. It's a bit of a war at the moment in beer. But. So Fox Friday, a new brewery in Perth. They're a Melbourne brewery who have opened up a site in Perth and they've done exactly that. They've gone with large and I think small or medium, whatever they call it, and they do that. They let the customer know and don't tell. Like, don't get me wrong, there's still a million people who got on Facebook and said, oh, I asked for a pint. No. And this is ridiculous, but if you actually also look at the pricing, they've deliberately priced their beer. So we're going to charge you for a schooner at schooner prices, though. So when you look at the board and you go, oh, it's only $11 for that beer. That's fantastic. It's because it's not a pint. So don't look at it as I'm getting a pint for $11. I'm getting a large beer, which is clearly says on the board, 425 mil. And. Yeah, so it's just one of those things. Yeah. People don't like change and they don't. They don't like to feel like they're being deceived. [00:54:42] Speaker B: To be honest with you, Mike, drinking pints is actually fairly new to me because I'm old. [00:54:47] Speaker A: Because back in any day, when I. [00:54:49] Speaker B: First started out, pints. [00:54:57] Speaker C: We would have. [00:54:57] Speaker B: One rack of pints because everybody drank minis. [00:55:01] Speaker C: Yeah. [00:55:03] Speaker B: But me personally, you know what? The old skinner, the old 375 mil schooner, I always thought it was the perfect size. Midi was too small. Pint's too big because it's warm by the time you get to the bottom. [00:55:16] Speaker C: Yeah. [00:55:16] Speaker B: Schooner, the old schooner was the freaking perfect size. You know, we got schooners. [00:55:20] Speaker A: Yeah. [00:55:21] Speaker B: You don't get this. [00:55:21] Speaker C: Yeah, I agree. I think 25 mil. [00:55:26] Speaker B: Yeah. Oh, they are now you're saying. Yeah, I've just learned things. But back in my day, a schooner was three, seven. [00:55:32] Speaker A: Why can't we just have a stand. [00:55:34] Speaker B: Same size as a stubby in a can? [00:55:36] Speaker A: Why can't we just have a national? [00:55:39] Speaker B: See, we come back to what the brewery makes, the size for the price, and as long as they're open about it. [00:55:46] Speaker C: Yeah, I think it's a bit like, um. I don't know if you guys have noticed. I'm sure you have. A lot of craft brews will put their, um, can into 16 packs. [00:55:55] Speaker A: Yeah. [00:55:55] Speaker C: And that's predominantly. It's just a cost. It's a cost thing because. [00:56:00] Speaker B: Yeah. [00:56:02] Speaker C: To do with tax or did I lose you guys? [00:56:05] Speaker A: I'm still here. [00:56:06] Speaker B: No, I mean, no, no. Yeah. [00:56:09] Speaker A: Oh, there's a glitch. Oh, what have you done? [00:56:13] Speaker B: Mark's Internet has gone. [00:56:15] Speaker A: Yeah, Mark's Internet. [00:56:20] Speaker D: Should have gone. A specs overs. [00:56:23] Speaker B: No, I think he needs to hold his tongue the other. To the other side of his mouth. [00:56:28] Speaker A: We'll have to screenshot that one as well. Thumbnail. [00:56:33] Speaker D: That could be scary. [00:56:34] Speaker B: I think he's gone. I think. I think he. I think he's gone. [00:56:37] Speaker A: It's actually that you should be able to come. You should be able to come back. We still got one song to go in for. Yeah, we got one song in four minutes. I'm just gonna. [00:56:46] Speaker B: I did want to mention something to him about a girl that actually breaks down and critiques bigger ringo stars drumming. I did want to tell him. I'm thinking he can't hit. [00:56:56] Speaker A: Oh, he's. [00:56:59] Speaker C: My end froze. I assume you guys lost me for a second. [00:57:02] Speaker A: Yeah, that's right. We're just talking about you, mate. Yeah. [00:57:07] Speaker C: Cheers. [00:57:11] Speaker D: Actually, I've got a quick comment on that. This is the part that I really surprises me with, the way you've gone a pint, large point, small, the milliliters and all that, to make all the consumers happy. What gets me is when you're in the era of Alan I, back in the eighties, where we had the schooners and the midis and all that, they're training people now, or the consumer and now. And they're. They're buying beers at the age, say, of 25 onwards. 25 years ago, they weren't even thought of. Al and I were pouring beers 35 to 40 years ago. Yet people now still require or want to be trained of. No, no. We're going to pour you a pint. [00:57:54] Speaker A: Who's got the cricket. [00:57:58] Speaker D: Instead of 400? [00:57:59] Speaker C: I think it's me. [00:58:00] Speaker A: Yeah. Is it crickets? [00:58:03] Speaker C: No, I think you're right. [00:58:05] Speaker D: I can hear between crickets and dogs, mate. How do you. And I find. So it does surprise me that. That the learning, teaching side of it is now in the current x y days and not so much in the 40 year ago days. [00:58:20] Speaker A: Yeah. [00:58:22] Speaker B: Society moves on. [00:58:26] Speaker C: And younger, the younger crowd. So to give you guys context before, like, I'm 43, so I was born in 81. So. Um. So, yeah, but the younger crowd that are coming through today like this. I heard this in the last few years. Is there kids now 18, 1921 years old, who don't know anything but craft beer as their go to beer, do you know what I mean? Like, whereas we grew up with the macro and so on, and there are breweries that are now turning 20 to maybe 21, 25 years old. So they've actually grown up in a world where one, they're not wanting to drink as much as when I say drink. Sorry, drinking habits have changed so much. They're not picking up whether it's beer, wine and soft thingy spirits as much. But then also they live in a world where they've got so much more choice compared to we had. So we. [00:59:22] Speaker B: Mark. As long as they stay away from me. Mew export. I'm good. [00:59:25] Speaker C: He's the last big year, isn't it? That's the gear red fact to come back. [00:59:34] Speaker A: Can you. [00:59:37] Speaker C: Yeah, Redback did come back. Yeah, yeah. [00:59:40] Speaker D: When you say dead, it still is or it did. Now it's gone. [00:59:46] Speaker C: I'm pretty sure you can still buy it. It came back a few years. A couple years back, yeah. Matilda Bay got resurrected by one of the older original starters of it, Phil Sexton. So, in fact. And then it went into. [01:00:02] Speaker D: I remember they get the original Matilda Bay can, the sky blue can. [01:00:06] Speaker C: Yes. [01:00:10] Speaker D: That was the first can came out when they initially opened up in. Correct me if I'm wrong, I'm going mid nineties. [01:00:17] Speaker C: But yeah, I recommend. Yeah, yeah, yeah. They sold shit early nineties, midnight they sold to see you be and then they're a cup and then a bunch of them who started it. So Phil Sexton and sure can't think of the other guys names that they started little creatures down in our frio. Yeah. So Phil Howard Kerns, Nick Tromboli and I swear there's a fourth one but yeah, they started creatures then I sold that to lion. Yeah. So whether. So when you look at it, where the only state in Australia that does not have a macro brewery as in like you're where millions and like hundreds of millions of liters are pumped out every year. So our biggest brewery in West Australia's gauge. [01:01:14] Speaker B: Yeah, independently it's all gone to lines and cv. [01:01:20] Speaker C: Yeah. So we. So we had the Swan brewery in Canning valve but shut down in around about 20, 1412 maybe 2010 even. Yeah. So it's been a while. Yeah, they re. And then moved to West End in Adelaide and things like that. [01:01:42] Speaker A: Alrighty, so what did you pick? This song weight of the world. [01:01:46] Speaker C: This one. This one for me. I absolutely love birds of Tokyo and they're just such a wonderful band. They're west australian and this song for me just does not suit their normal, like, rock. It doesn't. I believe, like it's got. It was the first time with the first time I heard this song I was very, very lucky to be actually. So it was called Wa Day festival. Say it was near the library in North Bridge. [01:02:12] Speaker D: Yeah, last week or something. [01:02:14] Speaker C: I used to work in, um, I used to work in banking and one of my clients had like, a sound and lighting staging company and he invited me to come backstage for the W Day festival. And as me and my wife went along and I loved birds of Tokyo, so I stood on the side of the stage and they rolled this song out and I was like, I've never heard them play anything like this in my life. It's so electronic and rock and roll at the same time. And I just fell in love with the song on the night and I've always loved them, so. And I kind of half met. Is it Kenny? Ian Kenny, the dude from. I was in this backstage area where all their little things were and there was portaloos and I was lining up and birds of Tokyo were next on and lining up and what's the name? The girl from little birdie was in front of me and she went into one of the port loos. That's it, yeah. Katie Steele. And then I stand there and then. Yeah, Katie Steele. And I look behind me and there's this massive guy with beard. Hi. He goes, hey. He goes, oh, I'm fucking busting. And I went, you're, uh, you're here. You can go next. I don't want to hold you up for the stage. I let him, let me frame. That's the closest I've come to money, Mike. Pretty famous did. [01:03:24] Speaker B: So you would have gone to the Grosvenor Hotel, then? Yeah, just a. Birds of Tokyo. [01:03:29] Speaker C: Yeah. Oh, no, I've never seen, never seen birds at Grosvenor. No. No. [01:03:34] Speaker B: Okay. Because I used to manage the grosvenor, so I know Katie and I know Luke. I know Kevin Mitchell, had beers with. [01:03:42] Speaker C: Yeah, all them, but. [01:03:45] Speaker B: Yeah. [01:03:46] Speaker C: Yeah. There you go. Yeah. No, I love. Yeah. So that's birds that take care for me. So just a really cool song. [01:03:51] Speaker A: All right. Wicked. [01:03:53] Speaker D: Well, their number one, their big one, obviously, was the, the Chris mainwaring funeral song. That was birds of trachea, wasn't it? What was that? [01:04:00] Speaker C: Oh, was it lanterns, lanterns, plants, lanterns. Yeah, yeah. We put light our lanterns in there. [01:04:10] Speaker A: That's such a beautiful band. [01:04:13] Speaker D: It's a great band. I did security over there, crowd control and I've done them a couple of times on their security and crap and. [01:04:20] Speaker A: Yeah. [01:04:21] Speaker D: And it's. That was. Yeah, that's probably their biggest number one or what, put them on the scene they might have a couple other big ones since then, but. Yeah, legends. [01:04:31] Speaker C: Yeah, that was. Yes. Yeah, yeah, yeah. Was, wasn't it? Yeah, that's right, yeah. Yeah. I need to watch more film, so I don't really do that these days. [01:04:39] Speaker D: I have to ask you this one. I have to ask you this last question, potentially. Last question, Mike, because it's this time of the year, Queensland, new South Wales Maroons or blues. [01:04:50] Speaker C: Mike, it's got. It got to be the maroons. It's got to be cheap out at home. When I'm not. When I'm not in Perth and I'm. It's got to be Brisbane, like, so. Yeah. So. Marines for sure. [01:05:06] Speaker A: Hey, how did you end up looking? [01:05:08] Speaker D: Well, Alan and I had a great time at the Y bar. Yes. Yeah, we haven't mentioned it. I mean, and I wasn't here last. [01:05:15] Speaker A: Week, so we don't talk about that shit. Did you look up that video? The Spaniard video, Al? [01:05:22] Speaker B: No, I've actually. I'm looking at my notepad and when I opened it up, it's like, ah, shit. I didn't have a chance to have a listen to it because I'm doing a list of stuff of. For my next time round, so. And it's there on my notepad. It's like, yeah, listen to it. But can I. Can I mention something to my. You like the Beatles, obviously. [01:05:43] Speaker C: Yeah. [01:05:43] Speaker B: If you get a chance, go on YouTube and look up a girl called Sina Sin a. She's a german girl, she's a drummer. She's really, really brilliant. But look up her breakdown of she loves Ringo star and she does film clip tutorials on the breakdown of the drumming and how brilliant he was. It's a really good watch, so you might enjoy it. [01:06:07] Speaker C: Yeah, cool. Excellent. Yeah, we'll do that. [01:06:09] Speaker D: Do yourself a favor. [01:06:11] Speaker C: Do yourself a favor. [01:06:12] Speaker B: Do yourself a favor. Do yourself a favor. [01:06:19] Speaker A: Yep. [01:06:20] Speaker C: Sal, when are you going to come have a paleo with me? [01:06:23] Speaker A: Yep. [01:06:24] Speaker B: I think I'll have to now. [01:06:25] Speaker C: Up in after. Yeah, we're. We're keg only. So we don't have anything in cans. Not. Not yet. Maybe later this year. We might. But, um, you're gonna have to have come. Come. [01:06:38] Speaker A: Yeah, you can. If you've got a good Internet connection. You've got a good Internet connection. We get a stream from there. [01:06:44] Speaker C: Oh, yeah. We could do between the tanks. [01:06:48] Speaker A: Yeah. [01:06:49] Speaker C: Yeah, let's do it. [01:06:52] Speaker B: Let's do it. [01:06:53] Speaker D: Three weeks. So we could, you know, do the whole thing. Let's do that in the air. [01:06:57] Speaker C: Why don't we do that? Yeah, let's do it. Yeah. The guy that would like. [01:07:01] Speaker B: And I'm glad I bought some. Bought some selfie sticks. [01:07:06] Speaker A: Stumble around with a selfie stick. [01:07:09] Speaker C: Look at you. You got ticked sock. Yeah. Owl yeah. [01:07:14] Speaker A: He's got it in his eye. Hearing aid. I'm going to put the logo up so we can stop the stream and that will have a quick cheery out after we do this. Let me do this bit. We'll see you all next week, folks. [01:07:31] Speaker B: Australia. Yep.