Ever caught off-guard by the potency of a deceptively large wine glass? Join us as we navigate these comical predicaments and more with the wit and wisdom of the Bar Ninja crew. We’re raising a glass (and an eyebrow) to the comedic struggles that come with everyday decisions, celebrating the arrival of a new shaker that's flipped our cocktail game on its head, and dishing out details on the influential bartending mavens slated to grace our future episodes. And if you’ve ever wondered about the behind-the-scenes of podcasting, get ready for a chuckle as we toy with the idea of bringing our sessions live, where anything can—and probably will—happen.
But it’s not all shaken spirits and laughter; we’re also clinking glasses to the burgeoning world of mocktails and the inclusivity they represent. Whether you're sober by choice or carving out a space for friends who are, tune in for a chapter dedicated to the art of crafting exquisite non-alcoholic concoctions that don't skimp on the social lubricant factor. We'll also share a frank discussion on our personal paths through alcohol consumption and recovery, exploring how age rewrites the rules of resiliency. As we toast to moderation, discover the personal strategies and tales of recovery that remind us to savor each sip with respect to tomorrow. So grab your favorite drink—or mocktail—and join us for a round of tales from the Barn Ninja community that are sure to give you a hearty pour of entertainment and maybe even a little wisdom to boot.
Ever caught off-guard by the potency of a deceptively large wine glass? Join us as we navigate these comical predicaments and more with the wit and wisdom of the Bar Ninja crew. We’re raising a glass (and an eyebrow) to the comedic struggles that come with everyday decisions, celebrating the arrival of a new shaker that's flipped our cocktail game on its head, and dishing out details on the influential bartending mavens slated to grace our future episodes. And if you’ve ever wondered about the behind-the-scenes of podcasting, get ready for a chuckle as we toy with the idea of bringing our sessions live, where anything can—and probably will—happen.
But it’s not all shaken spirits and laughter; we’re also clinking glasses to the burgeoning world of mocktails and the inclusivity they represent. Whether you're sober by choice or carving out a space for friends who are, tune in for a chapter dedicated to the art of crafting exquisite non-alcoholic concoctions that don't skimp on the social lubricant factor. We'll also share a frank discussion on our personal paths through alcohol consumption and recovery, exploring how age rewrites the rules of resiliency. As we toast to moderation, discover the personal strategies and tales of recovery that remind us to savor each sip with respect to tomorrow. So grab your favorite drink—or mocktail—and join us for a round of tales from the Barn Ninja community that are sure to give you a hearty pour of entertainment and maybe even a little wisdom to boot.
Hey, barnage Nation, welcome to the Barn Ninja podcast, where we talk about everything, trials and tribulations, from life behind the bar to tips and tricks to make you a better bartender and a better drinker. Join your host, bill Fortun KLLO, then yours truly, mike Gorson, let's go have some fucking fun. Man, you can see everybody. So great it's been a minute.
Speaker 2:Yeah, it's like FaceTime, it's like Zoom podcasting. I'll figure out a way to make this maybe bigger. I could do it on my iPad. For me it works.
Speaker 3:Oh, this is not me being an asshole when I ask this question, but how can you see with your glasses?
Speaker 2:I wear contacts for distance vision so when I have my glasses off I can read and look at things up close. So now I'm just like super blind. The glasses will help me better. For me to even see you I've got to be this close, same as G, so it's just kind of a different style. Every time you've seen me I've had to be in a mode of vision to where I like. If I'm driving the wave runner, the sea, do the boats, anything, I wear my contacts because it increases my distance vision. If I'm generally doing office work, admin reading and this is all there's soon should do to me, I'm trying out my glasses to see if it'll help better. Like I have my contacts in, I think, because this is so small that my vision would be even worse.
Speaker 1:So you're learning with me. Yeah, did you guys get your shake off?
Speaker 3:Yeah, I did. I was in short.
Speaker 1:They're all crazy how much different.
Speaker 3:They feel Like I forgot how nice it was and then when I got in the mail I was like it literally is.
Speaker 1:You can't go back. There's no way. Yeah, you get used to that shaker. I pick up the old bar ninja stuff we used to make. Yeah, no, it's.
Speaker 3:It literally just tops anything Like. It doesn't even come close. There's no comparison.
Speaker 2:That was an intentionally shipped on National bartender's day, because I got it on National bartender's day.
Speaker 1:You know how we roll.
Speaker 2:Yeah, yeah, I know what's up. Tara was there. I was like you know. I bet this was all part of the big ninja plan.
Speaker 3:No, it's so nice. I was very excited. I was like pleasantly surprised. I didn't expect it, I was like something fun.
Speaker 1:I feel like this is too hard.
Speaker 2:And you want to know the funny part, like the line joke. Like you know join podcast. Like I scrolled all the way down and it was just behind the little bottom bar and I'm like it's got to be here and then I saw it was like it's been here the whole time.
Speaker 1:I know, I know what I was like man, it's like, do you know what? I think there's a button. Yeah, literally, it was as soon as you opened it.
Speaker 3:It's a joint session, like I. Really I quite frankly I don't know where to tell you to go, because it's just right there.
Speaker 2:So funny. That's why I love you were like so how can you see?
Speaker 3:Oh, I don't think, well, I was like. I was like this is really not me trying to be an asshole, but I have to ask the question.
Speaker 1:I'm like does it help? It only would not great, my only one drinking.
Speaker 2:No, um, yeah, I mean I have a wine right now.
Speaker 3:Oh you're, I haven't. I haven't been drinking too much recently. Actually, I've gone like a whole month without drinking. Actually, I had one glass of wine, but, with that being said, it was like three glasses and one glass.
Speaker 1:Oh yeah, the one glass of wine.
Speaker 3:Oh God. But also, like you know me thinking of my older alcohol challenge and then, like me not drinking and I've been like super healthy. I was hammered, hammered. I'm like this is a well. Yeah, I was like go ahead. Yeah, no, it's gone Gone.
Speaker 1:You just keep rejecting my. You know the.
Speaker 2:I really think we should reach out. You're so it's like all right one.
Speaker 1:Yeah, Well, fun fact, the old band I was in a college money penny Mike Meadows took my spot in money penny and then Mike Meadows left money penny and is still Taylor Swift's banjo bassist guitarist. Yeah.
Speaker 3:Well, maybe he can connect us. I'm Jack, I want my stuff, maybe he can connect us.
Speaker 1:Toby Maloney, who wrote the book the Bartender's Festo, has agreed to the podcast and he owns a Violet Hour in Chicago and is probably one of the most influential bartenders in the country. Hell yeah, and he's super excited. He's going to the podcast. Chad from Service Bar in DC, which is also top 50 bars in the country, wants to do the podcast to him, so we're going to have some super crazy oh we should try that.
Speaker 3:We should try to make it like an actual goal though, to have like a party or something to I know for him.
Speaker 1:I almost want to go to Chicago or fight wherever he is and go wherever he is and like do it live.
Speaker 3:No, that'd be cool.
Speaker 1:Because he's a. Like I said, I'm in Chad's easy Chad's in DC, so we can make a DC weekend.
Speaker 3:I'm down to travel. I mean, at the same time, like with the book, like there's so much opportunity. He's like, anywhere I go, I can just like reach out, talk to people. So yeah, I'm up for it.
Speaker 1:So those would be a couple of good ones. I'm going to reach out to both of them and try to schedule something. I thought about hitting up calling Bill. I can't remember if you love or hate John Daffer.
Speaker 2:You're not going to have issues, but I'll set that I don't really like John Daffer.
Speaker 1:I know, but I think you're funny.
Speaker 2:I'll set that one. I think that would be funny. I'll meet up with this guy. I think that would be funny.
Speaker 3:I will go toe to toe with them.
Speaker 1:I'm smarter than John Daffer.
Speaker 3:I'm great at meeting. I can play both sides like an absolute baller.
Speaker 1:I'm going to reach out to people and be like my business partner has some beef with you. Do you guys want to?
Speaker 2:No, don't think we want to. I mean you know we could. Yeah, whatever I'm down for, whatever I'm not, I'm a close friend. Years ago it would have been different, but now I will be much more funny. I had an ex bartender say he's sober now. He was like man, y'all have such a cool vibe, you should do a sober talk you know about. Like there are plenty of sober bartenders out there, the mock cock, yeah. But we can continue. I mean we can go back.
Speaker 3:I mean even like, because again I haven't been drinking and quite frankly I'm taking kind of just a decent break from it just until like mostly with all those PR campaign and stuff and as much as I have going on like I just I don't have time to essentially borrow into tomorrow of not feeling well, like I need the clarity. But I've been going like to dinners like and still keeping my same social life, but I'll have a mocktail or I'll do something that's like different but it doesn't, it totally doesn't change like the vibe and like really now I would say what's really cool and what I really like about it is mocktails are like always now put like with cocktails and all every list. You can't tell.
Speaker 2:Yeah.
Speaker 3:And like they're. They're very much so like it's. You don't even always see them at like the end of a menu anymore. Like they're very they're very prominent.
Speaker 1:That'd be that's like the good best practice, yeah. And then there's a restaurant here that does they call it zero proof. I think then they'll just have a little thing that's like zero proof at the end of the description, so you can like you're on the cocktail list and you're like I'll take a Alpine slide and the people you're with don't know you're ordering a non-alcoholic beverage and there's no like oh, you know drinking, was it sober?
Speaker 2:Yeah, you know what I mean.
Speaker 1:Like just, bring them into the menu, give them a name, denote that they don't have alcohol, but don't put it in, don't put it in the face, don't put it as a separate menu, like oh, I'm ordering off the kids menu because these don't have alcohol. No, I agree.
Speaker 3:I think it's like I mean, and the thing is is like, even so, like I'm actually dating somebody now, but yeah, and he doesn't drink at all either, but so, but he like hasn't drank in four years, but like it's, it's just. Yeah, it's interesting how the whole like I've always just gone to a bar and drank, but like, since I've taken just a break, like mostly I said like for the block and everything and like wanting to be in the best shape ever. But the biggest thing was because, like I've noticed it as now, like an outsider going in on, like it's really not that much of a difference, which is kind of cool, like, and I appreciate it because, like, even from what we were talking about at the beginning when we were doing the ones the first parts of the podcast being where the soft skills, like I go there for social interaction and to meet people and still talk so the dynamic hasn't changed, which is cool.
Speaker 2:And I think from a going back to my buddy who stayed in the industry after being sober, which is not easy, and I had a big gathering in January and we talked about it beforehand, so I just built a couple of mocktails for it and he was just losing his mind. I mean, that's how we ended up talking about the podcast, but he was like you know, he'd listened to a couple of them and then when we came back to it he was like man, it's crazy, you went out of your way to do this for me and that wave is just growing. You know, doing dry January for me, trying to do that once a year because I skipped sober October this year. I enjoy it. I didn't make it, but I enjoy being able to make something for someone that doesn't drink alcohol, for whatever the reason is, and I think any professional bartender should take pride in that.
Speaker 3:Well, I think that's what's cool about like this actual podcast, though it's. Yeah, of course we love good cocktails. I mean, Tequila is still my favorite. That doesn't change, but like. But it's extremely inclusive, right, it's about the bartending industry as a whole, not just, oh, here's how to make all these cocktails without the hall Like. It doesn't have to be with alcohol, right, but it's. It's the overall, as you said, the profession of a bartender and how to be a better bartender and also how to be a better person that comes to a bar without having to feel the pressure. If you don't want to drink, there's plenty of other options to not have to drink, so that. But that's what I like. That's why I like the inclusiveness of it too.
Speaker 1:Yes, whoever said a great cocktail has to have alcohol in it.
Speaker 2:Right, Seriously, and staring away the general public opinion for, oh you know, drinking, I mean. That's just immature.
Speaker 3:Well, that's, that's to me, that's projections of your own insecurities, like if you're, if you're being like, oh, like you're just, and like you actually hone on it. It's one thing to make a joke and pass on. I'd be like, oh no, I'm joking, but to like actually hone on it and make somebody feel bad, that's your own problem and your own insecurity that you're pushing onto somebody else.
Speaker 2:At least that's how I would I see it, so you know, on top of my head. Have you heard of hop walk?
Speaker 3:Yeah, that's good, I've had it, it's great and it really really good.
Speaker 2:I had a, some in January and it doesn't if I crush, you know, a cigarette, six pack or 10 pack of IPA or whatever, you're full. You've got all that feeling. I really like we should. We can reach out to them and be like, hey, yeah, it is really refreshing. I actually ordered a hop water, which is a really do enjoy. I mean I'll have one even if I am drinking. I'll have one with dinner because maybe I don't want the heavy from the beer, from having heavy meal. But I also ordered a non-alcoholic tequila and that may have been the biggest mistake I've ever made.
Speaker 3:I was just saying how to. I don't really understand how you make this.
Speaker 2:Yeah, I was like, well, I was thinking in my head I'm like, okay, you could kind of a guave, something, another with something in the in the lab and I was all excited, all excited about it, and it was like grass had a baby with poop. It was not good, it was so bad. I like started to pen an email to be like, look, professional bartender. It was not good. But I still think, that being said, there are probably just dozens of products out there and I'll uh, I'm still got the bottle.
Speaker 3:It's definitely becoming like a cultural shifting to like multiple different areas. You see it a lot more like becoming more popularized, you know, being sober, or it's only like popularized being sober it's more so more support, rather than feeling like it's a negative thing, where it used to be like, oh, you go to bar and you're not drinking. I think there's actually people are a lot more receptive to it and a lot more understanding and that criticism kind of passes, especially when you're in a mature environment with the right group of people. But there there's just so many other options now too and they really are like brought to light. I don't find it can zero and they were actually bomb Like I really liked it.
Speaker 2:Have you had the Guinness non-alcoholic? I don't know if you're, I haven't either. I'm looking forward, I'm gonna try it. I really want to try it. I'm not drinking is, as so quickly associated with oh, you know, you have a problem with alcohol. Or number one you can just be the DD, which is great and we want to support that across the board. Or number two, kayla, you're just like it's a choice. It's that whole taboo thing like oh, you're not drinking.
Speaker 3:And I think it's, it's it just needs to be more complex.
Speaker 3:It's like one we're expected as one extreme or the other Right. It's like you're either you're either a perfect person or you're an addict and quite frankly, it's that's not. That's not the case, right, there's multiple people that probably don't have the best relationship with alcohol and like they, they need to actually set boundaries with it. So it's like with anything in life, it's in again, it's a choice. It's there's no need to validate why you're choosing what to do or what not to. It's like. It's like tell anybody like I'm going to the bathroom, well, why are you going to the bathroom? It's completely different. But like I'm not drinking, like I wanted to tell you why I'm not drinking, right, it's totally the same thing. It's just cool about society and like just in general, it's becoming a lot more popularized to have different options, to still go into the environment of a bar and want to be there and meet new people and like still not feel out of place, like you're still filled, extremely welcomed and nothing else to do.
Speaker 2:So, yeah, I think it'd be another good interview possibility to talk to bartenders about. I've had several sober regulars over the years. So just I think to the true professional bartenders we don't even think about it. Yeah, used to just be give me a club soda. Now there are all these amazing drinks that you can have, options that you can have. I'd like to see us in the podcast really expand on that. Let make people feel more comfortable about it and normalize it and then also kind of share with the Nigerian empire. You know that's more of a thing bartenders should think about, take pride in and be there.
Speaker 3:Yeah, because, quite frankly also bartenders if we're thinking on like the surface level part of it mocktails are still fucking expensive. They're pretty much the same price, like quite frankly, right, like honestly, I will say the one difference is, like when I've gone ahead of mocktail, like I'm only having probably one, maybe two, depending on how long I'm there, compared to promoting cocktails and probably gonna have, like you know, three or four, depending on the night or what we're doing. So that is, I guess it's a little bit different, but no matter what, it's still like it's something. And when you have a good mocktail like even I wasn't going to get one and then the waitress actually sold me on it she was like I was like I was like I was like look at the mocktails, but I don't really know. She's like girl, no, this one is so good Like you need to try it. She like told me exactly what it was and I was like you know what sure I'll spend $12 on that mocktail. You might as well. So it's, you know, there's their sale.
Speaker 1:And it's still a complex bill that tastes good, so it still needs to be well balanced and have intricate ingredients, and I love that Thought out.
Speaker 2:You were talking about. You know, because mocktail now, like, the more we say it, the more I'm thinking it's becoming a negative. You know, it starts with the word mock. It needs a new name Like the restaurant you were talking about. The restaurant you were talking about in Richmond, maybe what is it? It was a zero proof thing.
Speaker 1:I think it's the Roosevelt that does one and they're just on the menu, I believe at the end of the menu. It's just a zero proof.
Speaker 2:We should expand on that or rebrand the thought of like. Forget about the word mocktail.
Speaker 3:I totally agree with that, because that's another thing. Putting it in there, like I mean the power of words.
Speaker 1:Pull the stigma out of it, just normalize it.
Speaker 3:Yeah, the power of words is like crazy and it's true, I mean, I guess for me I never really thought of the word mock in front of it, but it's like fake, right? It's like it's not fake.
Speaker 1:You make fun of someone, you mock.
Speaker 3:But the art of creating the mocktail is still the same as creating a great cocktail, right? So then, cock, cock cocktail.
Speaker 2:Tribation Is that a libation?
Speaker 3:That's what she said, but we're not changing cocktails, but no. But yeah, we should totally think of something that is not like.
Speaker 2:What do you think, instead of libation, hi-bation? No, that's to Colorado, colorado.
Speaker 3:I mean, I think we keep it on the line of like a cocktail, it's just like a spin-off. I don't know, a lot of us are brainstorming on this, but I do think honestly, like again erasing the stigma and like removing the, just starting with the pure name and the word itself, and like a oh yeah, we should have the listeners email.
Speaker 1:Yes, give us.
Speaker 3:What do you think that it?
Speaker 1:should be called BarNinjacom.
Speaker 2:Let's rename the mocktail, yeah yeah, take all of the negativity away from it and shoot us your ideas at which email we're using podcast at BarNinjacom yes, heard, and if we choose yours, we will buy you the BarNinja CD tools US made shaker.
Speaker 3:It's worth it. You can make your mock your new branded mocktail. Whatever we call it or any cocktail that you choose, and you will not regret renaming.
Speaker 2:And if a bartender jumps in on this also, or multiple bartenders, we will come and do a podcast with you making the drink and talking about how it came about and, you know, expanding on that. So everybody out there, just think about it and throw us any and all ideas and names. Love to hear from you.
Speaker 1:Let's change the game, thank you.
Speaker 2:Yeah, let's do it again make it more positive. Shouldn't be negative anyway. You know the world's past, all that kind of stuff, I think. But we can help.
Speaker 3:Well, I mean it's again. It just starts with like conversation and the thing is is there are a lot of conversations about it, even how I was saying it borrowed, like I don't have time to have my time borrowed from tomorrow. I was listening to a podcast or was just like quick, quick, quick snippet reel in this guy. He really did say it perfectly. He's like so in that very moment, you know, and I'm drinking and I'm having these drinks and, depending on you know the environment and like what's going on, I'm starting to calculate in that moment how much time do I want to borrow from tomorrow? How much time, like going into the morning, like am I willing? I was going to give an hour up, three hours, sometimes a full day, you know, because of recovery, and I mean I'm turning 30 this year, which I know is not old, but holy shit, my recovery is just not the same anymore. Like I continue to borrow more hours, like I can't bounce back.
Speaker 1:Just wait, just wait.
Speaker 3:I know I like my, yeah, I'm not saying it.
Speaker 2:No, trust me, I know, I know, but like I'm, like you know, I'm like going through like new puberty.
Speaker 3:My body's like no girl, you can't do this.
Speaker 1:Well, the nice part about it is like I was kind of falling Peter it's. He is new book and has no more than two drinks a day and you find you drink nicer. Yeah, because, if you know, I'm like making real craft cocktails at home, because if I'm going to have a drink, I'm going to celebrate it. I'm not going to slam 30 miller lights 100% yeah. It's an experience.
Speaker 3:No, it's like.
Speaker 1:So I'm going to drink a really nice good beer or make a really nice cocktail, or when we go out we go to like the Emerald Lounge, a high end cocktail bar.
Speaker 3:I will say, when I come to Richmond, I definitely want to go to a brewery, though, oh, we've got triple crossing in the neighborhood stones.
Speaker 1:Yeah, that's, I know In the neighborhood the new veils, not far Richmond's on the scene with craft beers I'll only be able to have very minimal, very decent.
Speaker 3:Cool, but it's so true, it's you actually.
Speaker 2:Well, when you, when you said taking away from tomorrow, what was the phrase? Oh?
Speaker 3:it's your barring from tomorrow. So when you're in the present moment, depending on you know, of course, the environment or how much you're drinking you know you start to borrow. The more you drink, the more you borrow from tomorrow. You're borrowing the time right, so you put it into perspective of asking yourself the question Okay, how many hours do I want to borrow from tomorrow, is it?
Speaker 2:Yeah, it really resonates. I'm sure a lot of people listening are going to feel that. And the tender age of, however old I am, you know, if I'm going to have some funds with some friends or stuff like I've should sort of major thought, you know like, am I up in the morning? What am I doing tomorrow? That's a very, very good way.
Speaker 3:Yeah, it's very different too. Like I mean you, obviously you can tell, no matter what and when you have, I mean, depending on how much you drink. But and what your alcohol tolerance is, it varies by person, but no matter what, like, it does affect your body. So that's always the way to put it. But rainfall is real. That was it. Oh yeah, again, my old age. You're going to be okay, I swear. I'm like oh, you guys are okay. I know you guys are older than me, but you're also not a female, so it's, it's really different.
Speaker 2:Oh yeah, and I'm not making light of it. I mean, I remember 30, you know it's changed.
Speaker 3:I mean, I'm pumped, you're sort of metabolized. I'm pumped for my 30.
Speaker 1:Nats sister has a thing she thinks she's drinking mineral water before she goes to bed and she says she doesn't have a hangover the next morning.
Speaker 3:I remember her saying that when we ran down her banks. Like she was on that then I remember her talking about that Interesting. We're in the shot.
Speaker 2:I see all the stuff I've seen on TikTok and other things where you know this new alcohol powder you take to cure the alcohol that's made of alcohol.
Speaker 3:We should, we should be testing this stuff actually. I will say the anytime you drink vitamins gold and it helps money.
Speaker 1:Really Five times Four definitively. It helped me, one time it didn't, and I don't know if that was like a red wine hazy beer.
Speaker 2:Like I have no idea. Right there's red wine, tequila, yeah there's some.
Speaker 3:I mean there are habits somewhere, like even I don't think the only time. The only thing that's very curious is time. So right, there's really, but like, for the most part, those will like it definitely saved me, it's like a curious yeah, it saves you the big headache.
Speaker 3:So, really, what it does is it just breaks down the enzymes to like digest the alcohol and process it like how it's supposed to, rather than when your body is encapsulated with all the alcohol and it just goes straight to your head, Right? So what it does is it breaks it down to process and like metabolize, and it does. It works, yeah.
Speaker 2:And then they're gonna work on some nights. You know, a buddy of mine the other day was like you know what I mean? My dad drank a bottle of bourbon and then we drank a whole bunch of pork. I slipped on the floor and that was like how bad you did. Oh my God, it's like a war segment or whatever. Like you can't Wow. Yeah, it's a hard segue from like a really nice like bullet.
Speaker 1:Four to five lines. He's had alcohol. He's got some bored over here.
Speaker 2:Oh my God, it's a hard segue. He's gonna be a guest on the show. Actually, I won't drop his name yet, but he's a restaurant guy and the police are coming at him. Hey, like, hey, like hey.
Speaker 3:Oh Well, I think it's.
Speaker 2:I was already in a.
Speaker 3:Yeah, I figured it's kind of how we started going off on the tangent there.
Speaker 3:But I mean, I actually think it's really good because, really, what our podcast is is it's never been about alcohol, right, of course, alcohol is involved in making cocktails, but a lot of our episodes have been about like what the bar industry and just going to a bar provides on a consumer base, but how to be, of course, a better bartender, which is like the main basis of it all. So it doesn't. That's, again, what I really like about it is that it's very inclusive to you know, we're not like, hey, we're trying to sell our new brand of vodka, right? That's not what we're talking about.
Speaker 3:And I think, because you mentioned Heineken Zero and you said it was, I loved it, I mean because the thing is for me, like I will say it's not even like I crave alcohol, right, Like I just want the taste of something that's good, right, and I crave a beer like, especially if you're like you know the workouts sometimes I'm just like I want to like that one sip, and I mean the Hazy IPA is going to be way more than better than Heineken Zero. But honestly, like I was sitting in the bar was really committed of like I'm not drinking, but I was like really just want a beer and I was like you guys have any non-alcoholic beer? And she said we have a Heineken Zero.
Speaker 2:I love Heineken anyway, really it did, it has a very specific flavor.
Speaker 3:Yeah, and it didn't taste much different, like it really was good. I really liked it had athletic brewing the other day.
Speaker 1:It was good too, and that's the, the athletic brew. What was that? Ipa?
Speaker 3:Oh yeah, it's really good. It is super good. I need to order some more of those, cause I actually ordered them a while back and I was like not drinking but I was drinking, so I ended up not drinking those, so I got into just drinking, but no those IPAs are really good and I really cannot wait to try again a Zero.
Speaker 2:I can't imagine. It's going to be very impressive if they can get into the same flavor profile. That is the unique taste of Guinness. But what a great idea for them. Like I'm going to reach, we should reach out to Heineken and Guinness and be like you're the DD on St Patrick's Day. How cool is that? Good meeting, good meeting.
Speaker 3:Good meeting, good chat, good chat.
Speaker 2:You know what? I'm going to give a shot of pop-up. I'm going to get out. Oh no, heineken out to see me. I don't know how many of this is going. I got three little squares. I got three little squares.
Speaker 1:Ken is on the right here in the middle.
Speaker 3:The glasses aren't helping.
Speaker 2:They're not helping. Oh God, we're getting close More, help me Bye bye, bye.