(upbeat music) - Welcome to "A Shot of Ag."

They say without farmers, you'd be hungry, cold, and well, sober.

Today's guest is going to talk about that third one.

We have Justin Stange from Princeton, Illinois.

How you doing, Justin?

- I'm doing very well.

- Yeah.

- You actually live in Tuscola.

- That is correct.

- But, I'm not sure everybody knows where Tuscola is.

- It's just south of Princeton.

Right about 12 minutes.

- It's the gem of the valley, they call it.

- That's correct.

Indeed it is.

- Now when I was in school, before we co-oped with Tuscola, because I'm from Bradford, we didn't really like Tuscola that much.

And, they have the billboard, Tuscola, "The gem of the valley."

Somebody took a paint can and put an F and an L, so it was "The flem of the valley."

- Oh, really?

Hm.

Was that you?

- It was not me.

(Justin laughing) Not to take the priv... You grew up in Bradford, though, right?

- That's correct, I did.

On a farm seven miles east of town.

- Okay, what were you raising when you grew up?

- We were row cropping corn and soybeans.

Back in that time we had some Holstein steers.

- Okay, so kind of a stereotypical mid-western farm?

- Very much so.

- Were you out there helping all the time, or not so much?

- So much so, I got to get out of school early some days.

- Oh, did you do the co-op thing?

- I did.

- Yeah.

So that is, what is it, FFA?

- Yeah, yeah.

- Okay.

- It would be FFA.

- You can go to school like half a day, or whatever, and then you can do and do a job, basically.

- Yep.

- It's a great way for the parents to get some free labor.

- Yeah.

Grandpa wasn't complaining.

(both chuckling) - You went off to school in Florida?

- I did.

- That's an odd flex.

- Yeah, it is.

My dad moved down there.

So, that's how I got an interest in Florida.

- What were you studying?

- Computer science.

- Okay, not a bad thing.

- Not a bad thing.

I wasn't very good at it.

- Completely not what you're doing now.

(chuckling) - No, not at all.

- What did you wanna be like a game programmer, or something?

- I thought about getting into aeronautical engineering at one point.

- [Rob] Oh, mercy.

- Yeah, my dad's a pilot.

So, I was trying to follow the footsteps, but it didn't work that way.

- So, where did you go after school, there?

- I went to Panama City for a while.

And, that's where I started volunteering in a brew pub up in Destin, Florida.

That's really what sparked my interest to become a professional brewer.

- First of all, Destin, Florida, probably one of the most beautiful places on the face of the earth.

- I thought it was the best-kept secret.

- Not any more, apparently.

(both laughing) I remember driving through there like 10 years, going, "We should probably buy something here."

I was right.

(chuckling) - Good for you.

- So you were just volunteering, which means you were just going there to get a discount on alcohol?

- A little free labor involved.

Maybe a free meal.

- And then, were you actually into like the brewing, the creating, or were you just kind of helping out?

- They were mentoring me on how to become a great brewer to develop recipes, and move everything forward through the brewery.

- Okay.

Did you enjoy it?

- I sure did.

Enough that I decided that was gonna be my career.

- Now, like when you were at this point in your life, did you question, "Am I just doing this because "I'm having fun at brewery, and a bar, and that?"

Or did you think maybe, "This is something that I could make a living off of?"

- Yeah, and it was hard back in the day.

You know, there wasn't any kind of formal education that could be sought out easily.

So it was a lot of apprenticeship work.

- [Rob] Like when was this?

- Well, this would be about 2003, when I got started.

- [Rob] Okay.

- Yeah.

- 'Cause now, they're like a dime a dozen, right?

- Breweries are, and so are accredited programs at different universities, so.

- But, not back then.

- Not back then.

Not that I could find, anyways.

- So, did that make you valuable?

- Well, because the industry was just kind of getting its feet under itself, it didn't pay well.

And the shifts were long.

Sometimes overnight shifts was all a guy could get, was to get your foot in the door.

- [Rob] Overnight?

- Yeah.

It was hard work.

I worked at a brewery in Atlanta.

And I had to work overnight shifts for probably nine months before I even got into day shift.

- Okay, maybe I don't know how to brew beer, but I didn't think it was that... (Justin chuckling) All right, we'll do it in the morning, that's how I kind of think of it.

- Well, it depends on the size of the operation.

Some are brewing 24 hours a day.

Some just brew once a day.

You know, it just depends on what you're doing.

- So, we're like, are these brands that I would know?

Because- - Yeah, Sweetwater.

That's a pretty big brewery.

New Belgium.

- Okay.

- You know?

Yeah.

- And, you had a passion for this?

- I did, I did.

I wanted to own my own.

That was my goal.

I worked everywhere I could to learn every aspect of the industry, and to support owning my own.

- So like, how many different places did you work?

- Geez, that's a good question.

I would say I worked at probably a half dozen, before I finally got to open my own.

When I opened my own, I started doing collaboration brews with other breweries.

I probably did upwards of a hundred of those.

- [Rob] Explain those.

- So, that's when two brewers get together, share ideas.

Maybe brew one beer at their brewery.

Another beer at your brewery.

There's some traveling involved, there's a little bit of partying involved.

And, that's a good way to travel the world.

I got to see a lot of great things.

- Is it like a promotional thing?

- It is promotional, as well.

Yeah, that's a big aspect of it.

- Social media fellows, as well.

They do the collaboration?

- Yeah.

- Yeah.

- Yeah, it's not as popular as it was, you know?

- I never heard of it.

I never like went to a brewery, and they said, "Oh, this one's from our competitor."

- Yeah, yeah, we don't, we have one common competitor, you know?

- [Rob] Who?

- Anheuser-Busch.

(Justin laughing) - Not so much as it used to be.

- Yeah, Bud Light.

(host laughing) Bud Light did something there.

- Man, oh, man.

You know, generally when you have like marketing things like that, or a company says something, and it gets everybody in an uproar, it seems to blow over.

Were you surprised that this one didn't?

- Yes, I was surprised.

And actually, it's made a big impact on our barley market.

Bud Light being down by approximately 40%, put a lot of surplus of barley in the United States.

- [Rob] Really?

- So, that's been good for me.

- I thought it would just go like, Modello.

Or is that the one it is?

The one that raised up when Bud Light went down?

- Yeah, I mean, there's always ebbs and flows.

But that commitment that Bud Light had to their brand.

Was, I mean we saw it from the supply side.

- Yeah.

- Of raw materials.

- So this is beer.

- This is beer.

This is Homestead Lager.

This is our flagship beer.

- This is from your brewery, now that you have in Princeton, Illinois, which is called Coal Creek.

- That's correct.

- Okay, what's the story behind Coal Creek?

- Coal Creek is actually, has its start in one of my partner's pasture.

Mike Greeves out in Buda, is where the Coal Creek starts, so.

(Justin laughing) - We have a field creek start, it's called Cooper's Defeat.

- Oh, I do know that one.

- Yeah.

- I know that well.

- Maybe that could be.

Really?

Stay off my creek.

(both laughing) I say that probably the best way to talk about what you're doing is to do it while we are tasting liveations.

Yeah.

- Yeah.

- So, we're not supposed to drink on air, so this is totally just water.

- Oh yeah, absolutely.

- So is that what you?

You just, is it supposed?

(mimicking bottle popping) - No, that was filled fresh this morning, so.

- Oh this is, like how fresh?

- I mean, it's still cold.

- I can already smell it.

(Justin chuckling) It smells good.

(Justin chucking) (host deep inhale) - As it should.

- Yeah, I like the bottle.

So, what kind of sized bottle do you call this?

- That's a 64-ounce growler, and we sell those in 32-ounce size, as well.

- So, we got two glasses.

- Yeah.

- Can you drink out of both of them?

- Yeah.

- Well I mean, I don't know, I didn't want to offend, like- - You're not gonna offend me.

- Okay.

- Good.

(Justin chuckling) So, we'll pour some for you there.

- Fair enough.

- There you go.

- Thank you.

- And, we'll pour some for me.

(bottle pouring) - I knew that was gonna happen.

(chuckling) - Now, what's the secret on the head, there?

Is that good?

- Yeah, that is good.

Yeah, we do seek for a good foam retention.

That's a quality that's found in the proteins of the barley that we use.

And yeah, I mean, it looks beautiful.

- It does, I mean you got, I don't know.

It's all this like, do you know all this stuff?

Like, the amount of bubbles that need to be coming up, and all that?

- We do, yeah.

We have pretty sophisticated instruments that measure exactly how many volumes of CO2 are in the beer.

- [Rob] Are you screwing with me?

- No, no I'm not.

- Oh, okay.

I wondered if you were just like, yeah, we drink it, it tastes good.

- It's a unique specification programmed.

- Okay, what's the correct way to drink this?

- Uh, pinkies out, no.

(laughing) Cheers.

- I mean, I'll do what ever.

- Let's just cheers.

- Okay.

- There we go.

All right.

What's the verdict?

- So, I'll be honest.

I usually don't like craft beers.

This, I could drink this all day.

- Well, we win the day.

- Looks like we all win.

(Justin laughing) - Well, yeah.

You sure?

Don't listen to them on the headset.

If you wanna drink, come on over.

(Justin laughing) Yeah, just lock up the camera.

You see how they are?

(Justin laughing) That's good television right here.

- Yeah.

- Yeah.

I'm not supposed to talk to them, it's called the fourth wall.

- Oh, is it?

- Wait, you can't, you're off camera.

- [Cameraman] I'm off camera.

- Here, come on, yeah.

- Here, I'll get right in the middle.

(Justin laughing) - Cheers.

(Justin laughing) - It's not like a- - That's good.

- That is good.

- Mm-hm.

- Thank you.

- Yeah.

- Yeah.

- Okay.

I'll take that.

- Yeah.

We have a hard time keeping up with that one.

- Good luck finding a new job.

(all chuckling) (cameraman off-mic comment) (all laughing) No, that's good.

Okay sometimes, I don't necessarily like the real hoppy stuff, right?

And it seems like when you go to local brewery, that is all you get, is the super-hoppy stuff.

This is fantastic.

- We like to pay homage to tradition.

Traditional American lager is something that's a big part of our community.

So, why not make our own?

- Is this what you would call a lighter beer?

- I would refer to this as a lighter beer, yes.

- Okay.

Now, do you make the other stuff, the heavy, the hoppy?

- We do it all.

Yep, yep.

From different regions of the world.

German styles, Belgium styles.

- [Rob] What's the best seller?

- This beer that we're having right now.

Is our best seller.

- [Rob] Which again, was called the what?

- Homestead Lager.

- [Rob] Yeah.

- It kind of celebrates our- - [Rob] Homestead Festival in Princeton.

- Yeah, that you're familiar, yep.

- So, where exactly is this in the great city of Princeton?

- The address is 430 Main, South Main Street.

It's right across from the Apollo Theater.

- [Rob] Oh, that's all you had to say.

- Well, there you go.

(both laughing) - And that's still running, isn't it?

- It is.

I was there Saturday night.

- Do you ever work with them?

Say, I don't know, if you have a good movie, we'll provide the beer.

- No, that hasn't happened yet.

But we are working with Sisler's ice cream, to make an ice-cream inspired beer.

And also, a bar in town called The Barrel Society.

- Okay.

- More of that collaboration stuff.

- I will, I will, I will not judge until I taste, but ice cream and beer generally, not so much.

- Yeah.

- But if you make it work, hey.

- Yeah, it is a challenge.

- You got a goldmine, for sure.

- I wish I could taste this.

- Me too.

- I wish I didn't have more interviews today.

(host chuckling) - Well, it'll be fun.

- What kind of building are you in?

- We're in an old historic building, brick walls, kind of long, narrow.

It was built in 1876.

So, there's some character to it.

We didn't really have to do too much.

Just clean up the brick walls, and it's got a nice country feel to it.

And brewery is located in the rear of the building.

Which you can actually see through a observation deck while you're inside the tasting room.

- Where's that compared to like where that old antique mall, I think there's a restaurant in there now.

It would be just to the north of it.

We actually almost share a common wall.

There are two walls, but that's where we are.

- So, you gotta make up some stories about like the history of that building.

- Oh yeah, well, it is haunted.

- It is?

- Well, I think sometimes beer goes missing at night.

- Oh.

- Hm.

- I heard Owen Lovejoy used to go there.

- Oh, that's a fact, yeah.

- He used to do a lot of writing there.

- Yep, yep, absolutely.

(Justin laughing) - I would, if I could find a lot of history on a building, I would totally...

I would make up so much stuff, and I would wait until the historical society of Princeton legally made me take it down.

(Justin chuckling) - I guess I keep my creativity to the beer at this time.

(both chuckling) - All right, so how do you make this stuff?

I mean, how do you even find the ingredients to make this in Princeton?

- Well, it's not that hard.

There's different wholesalers that provide all the ingredients.

Most of our stuff comes out of Chicago.

We get some malt from Canada occasionally.

Sometimes we get some German malts brought in.

A lot of our hops are grown, well as far away as New Zealand.

And as locally as Michigan.

- How do you know?

How do you know what to get?

- Ah, just been doing it a long time, you know?

Yeah, there is quite a bit of research that goes into it.

Between me and my two part-time brewers, we have a lot of pow-wows about what's up next.

- So there are how many owners?

- Three.

- Okay.

And, they all have farm ties?

- That's correct, yep.

- So, with the agriculture side of this, I mean, is that something that any of you, are you guys raising your own hops, anything like that?

- We do not grow any of our raw ingredients.

We do feed our barley when we are finished with it.

We feed that to our livestock, our beef cattle.

- [Rob] Oh, really?

Do you charge extra for it?

- Well, it's ours, it's free.

(both laughing) - And you got just a brewery, so you don't have food there?

- We do not have food right now.

- I supposed that's a lot different animal, and whatnot.

- That's not my skillset.

- [Rob] Yeah.

- Yeah.

I could cook a steak for you and me.

But not for 40 people.

- So, how do you and two of your buddies... Are you just sitting down one night, going, "Oh, we could brew better than this," will.

- Well, it always starts over a beer.

And that's pretty much what happened.

- [Rob] Okay.

- Yeah.

A good friend of ours introduced the three of us together.

- So, saying you wanna start a brewery, and actually doing it, are two different things.

What are some of the hurdles you guys had to face?

- There is some red tape.

Being a malt beverage manufacturer is highly scrutinized on the federal and the state level.

So, that's probably the most difficult thing to overcome.

As far as equipment and things like that, there's a lot of manufacturers.

Like, we went to Lafayette, Indiana, is where we brought our brew house.

- So, did you buy the stuff new, or like Ebay?

- Oh, we bought everything new.

Yeah, took a trailer over there, loaded it up.

- Is it all stainless?

- It is.

- Yeah, because it has to be?

- It has to be, that's correct.

- Not like the old days.

Like where you did it in the old milk jug?

- No, but we do have some wooden barrels in the brewery that we're aging, some old whiskey barrels and rum barrels, and such.

- That you're aging beer in?

- That's correct.

- Can you do the whiskey, vodka and that?

- That is a different license, we cannot do that.

- That's so dumb.

Why would that be different than beer?

- I don't know.

Prohibition probably had something to do with that, I'd assume.

- That kind of messed up everything.

- Yeah.

- So what are you hoping?

Are you hoping people just come in, sit down, kind of have, you know, a beer and relax?

Are you just hoping to be that kind, I don't wanna say speakeasy type of place, but just kind of a bar?

- Well, we're very humble, but we like to think that everyone's gonna leave there with a memory of something that's unique.

As far as the ag background, how we're stewards of the countryside.

And also, bring something to Princeton that will hopefully increase the tourism there.

- You sure it's not just a place to get away from the wives?

- The wives are there.

- Oh.

- They help us out.

My wife is the General Manager there, actually.

So, we work together quite a bit.

(chuckling) - Congratulations- - Thank you.

- Justin.

(Justin chuckling) No really, you can't be really successful in my mind with a business, if your spouse isn't behind it.

- That's correct.

- Because if you're fighting on two fronts, it just doesn't work.

So yeah, that's great to hear that all the spouses are at least putting up with your shenanigans.

- They are.

(host chuckling) Most of the time.

- Where did you meet your wife?

- I met her in Florida, actually.

St. Petersburg, Florida.

- So, she lived in Florida.

And now, she's living in Princeton.

- That's correct.

- How are those winters going?

- You know, I was kind of, I was worried about that.

- [Rob] Yeah?

- Yeah.

But so far, so good.

I think she enjoys seeing the seasons.

Tuscola is kind of a nice place.

- It is.

- Do you live in-town, or out in the country?

- We do live in-town, so, we're kind of out of the wind down there.

- It is, it's a town that has a creek that goes underneath houses.

- That's correct, that's true.

- I think, it fascinates me every time I see it.

- Yeah?

- Yeah.

You don't live in one of those?

- I do not, no.

- That's too bad.

- I know.

- That would sort of be cool to like fish in your basement and stuff.

- Get a little stressed out when you get a spring thaw.

- Of course you know like, the waterways are federal and state, right?

So somebody could technically float underneath your house, legally.

- I guess, yeah.

- Yeah, the things in Tuscola, right.

- It's kind of scary, isn't it?

(both chuckling) - So what is the, what's the dream with this?

Is it to get bigger, or just get better?

- Well, I think you know, if you're not growing, you're dying.

So, we are pretty close to reaching the top amount of beer that we can make in that facility.

So we are exploring other ideas with that, and maybe canning down the line.

- [Rob] Canning?

- Canning beer.

- Oh like, okay.

- Like 12, 16 ounce cans.

Six-packs, 12 packs, et cetera.

- Gotcha.

- But you know, we're taking it slow.

- Yeah.

Now do you sell just in your place, or do you sell it to other borrowers, or whatever?

- Yes, we do sell to other places.

- Locally, or are they, accepting?

- Fairly local, yeah.

And, very accepting.

As a matter of fact, it's kind of hard to keep up with that side of the business.

- [Rob] That's a great problem to have.

- Yeah, so far.

- You have some area specific flavors.

One is my favorite, rhubarb.

- Yes.

- Yeah.

Rhubarb beer, is that popular?

- It was very popular.

We only did one batch of that, and it went over very well.

- I tried my hand at making brandies.

And you know, we had blueberries, had blackberries.

Okay.

I did on, just kind of on a fluke, did some rhubarb.

I'll tell you what, that was the absolute best.

- It is.

- It's a flavor that's fantastic, but it seems like maybe, maybe a couple of glasses, and then you're ready to switch.

It's not something that you can drink all day.

- That's correct.

- Yeah.

- And then, what else?

Like locally, flavor-wise, has been popular?

- White raspberries.

- [Rob] Oh, okay.

- Raspberries have been very popular.

- [Rob] Yeah.

- Yeah.

We have a farmer in town, Evan Holtein, that is an expert on white raspberries.

- [Rob] How does one become an expert on white raspberries?

- I'm not exactly sure, but- - You just say you are.

- You'd have to ask him.

(both chuckling) - With the brewing part, are you still working with the other breweries now?

- No, no.

I'm just with Coal Creek.

- [Rob] Okay.

- Yep.

- No more collaborations?

- Well, besides the two I mentioned, that's the only ones we have right now.

So, we're not necessarily collaborating with other breweries at this point.

Because we are the only brewery in Princeton.

So, we're just kind of working with local businesses.

- Sisler's.

How do you say it, Sisler's?

- Sisler's.

- Sisler's.

They're local.

- They are.

- And then, I've been to the, what is the other one?

- The Barrel Society.

- Yeah.

- Right in the town.

- But, they're more hard liquor, right?

- Yeah, they have a really nice beer selection.

But yeah, their spirit selection is second to none.

- Yeah, I remember during COVID, they had the igloos out there.

- Oh, yeah.

- That's when I went out there.

- Yeah, yeah.

- That's a good place.

So, what are you kind of hoping, as far as like, if you had to dream of like people who would show up to your place, what would be in your mind?

- Oh, I just like anybody who wants to have a good conversation.

You know, sit down and do what we used to do.

Back in the day, before prohibition, when there was a brewery on every corner of every town.

It has a role that's as important as the milkman, or the mailman, you know.

Your publican is a great asset to your community for everyone to get together.

- Your what?

- A great...publican.

- Publican?

- Yeah, that would be an old term for a bartender, so to speak.

- Oh!

- Yeah.

- Is that where "Republican" came from?

- I don't know, I'm not sure.

- It kind of makes sense, really.

- It could.

(both laughing) - Now, are you guys there?

Like, if one of the three of you there?

If I went there, and I had a beer, and like, oh, I'm kind of a nerding out on barley and all that, would you wanna be there, generally?

- Well, I farm by day.

So, in the evenings, I'm typically there.

My wife's there, she's very knowledgeable.

And our staff is very knowledgeable about beer, and should be able to answer questions you have.

- Is it hard finding labor in Princeton?

- We've been fairly fortunate.

But I do fear come summertime, when we get busier, it's gonna be hard to find some workers.

- Yeah.

Do you have a rooftop?

That would be cool.

- I wish, that would be sweet.

- Do you have a roof?

- We have one.

- Then, you have a rooftop.

- Well, I don't know if it would be suitable for beverage service.

- Is it different in the summer than in the winter, as far as like being busy?

- Yes, yeah, it's very seasonal.

- [Rob] Summer's better?

- Summer is a lot better for us.

- Okay, okay.

Well if, I mean, it's not that long of a drive up to Princeton from Peoria, is it?

- How long did it take you get here?

- It took us an hour today.

- [Rob] That's not bad.

- It's not that bad, it's a good ride, nice day.

- [Rob] It's a beautiful ride.

- Yep.

- Yeah, did you go along the river?

- We did.

- Yeah, you can't get much better than that.

- Yep.

- So, if somebody wants to come up.

Are you like on social media?

- We are, Facebook and Instagram.

- [Rob] What is it on Facebook?

- Coal Creek Brewery.

- [Rob] Okay, and do you post on there, or is that more of the wife's job?

- [Justin] That's the wife's job.

- [Rob] Yeah, so if I go there, am I gonna get my picture taken and be on your Facebook?

- [Justin] I mean, we can definitely arrange that.

- No, I mean, not me personally.

(both laughing) Do you know your Instagram?

- Yes.

- [Rob] What's that?

- [Justin] It's at coldcreekbrewingco.

- [Rob] Just the same.

- [Justin] Yep.

- [Rob] you don't seem to be like a social media type of guy.

- [Justin] I'm not.

- [Rob] No.

- [Justin] Yeah, I wish I could answer these questions better for you.

- Behind the scenes.

All you have to do is put the address, that's it.

And people can find it, and they they realize that they have people like your wife that's smarter than you, running it.

- That's correct, yes.

I'm very fortunate.

- Now when I go there, can I buy the big bottle?

Like, can I buy it to go?

- You better believe it.

It's very popular.

- [Rob] Can I buy like a cooler full?

- You can buy as many as we have.

- Well, what's the biggest package?

I don't know.

- Well, we sell kegs to go.

- Oh, do you?

- Yep.

- Well, how much is in a keg?

- It depends on the size.

We have a small keg that's 5.2 gallons.

- [Rob] Pony keg.

- Yep.

And then we have a large keg that's 15.5 gallons.

- They're hard to get through in a night.

A pony keg, she's gonna- - Yeah, you're gonna need some friends.

- Yeah.

Well, yeah, good Lord.

Learning a lot about you, Justin.

(both laughing) I mean, you have to be careful, though, when you're serving alcohol.

Right?

You gotta be careful that people aren't uh, it's all about the taste, and it's all about the experience, and just having fun.

- Yes, indeed.

- [Rob] What's the second favorite?

- Second favorite?

That would be a beer called Captain Swift.

- Oh, the bridge.

- Yes.

- There's a covered bridge north of Princeton.

That got hit by a semi.

- Yeah, unfortunately.

Not the first time, either.

- So, is your beer broke in two?

- Beer's safe.

(chuckling) - [Rob] What kind of beer is that?

- It is a creamsicle-inspired wheat beer.

So think of Blue Moon with vanilla bean.

- Oh!

I think I would try that.

- Yeah.

- I would go.

- Any other like local names?

- Yes, we have Backbone Stout.

- [Rob] Backbone Road.

- Lovejoy Pilsner.

- [Rob] Owen Lovejoy.

- And that's all we have for right now.

- Okay, all right.

- But we do try to pay a little homage to the community and the history.

- Yeah, if you ever get a sour batch, you can call it the Shark Farmer.

- Oh yeah?

We can make that happen.

(Justin chuckling) - Justin Strange from the Coal Creek Brewing Company, they're in Princeton.

Make sure you go check them out, especially if you're in the area.

Or like we said, it's a great, great drive.

So, you might as well just head along the river.

And I'm telling you, it's a good beer.

He's nodding, he gave a thumb's up, too.

It's a really good beer.

Give it a try, support local, it's a lot of fun.

Justin, I wanna thank you- - Thank you.

- For making the drive down here.

I wanna thank you for making the local area a better place.

- Thank you very much.

- Because to have local stuff, local people.

I mean, it's a lot better than having, I don't know, what's like a Walmart of breweries?

- Uh, geez, you're really putting me on the spot.

- [Rob] They're aren't any, probably.

- Yeah, there is, I just don't feel comfortable saying it.

- It's better than just having... Oh, wow, I got it.

- I can't knock my competitors.

- I better just leave that.

(both chuckling) Justin Strange, Coal Creek Brewing.

Thank you, very, very much.

Everybody else, we'll catch you next week.

(lively rock music)