ABOUT THIS PODCAST 🔗

Update frequency:
every 11 days
Average audio length:
34 minutes
English
United States
32 episodes
since Dec. 15, 2025
episodic
explicit content

LATEST EPISODE 🔗

Send us Fan Mail The fastest way to understand beer culture is to drop into a massive festival, then come home and try to run a real bar the next day. We’re fresh off the Great American Beer Festival in Denver, trading stories about the best pours, the shift from early “beer nerd” energy to end-of-…

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Send us Fan Mail Is Crown Royal banned? The Canadian alcohol ban went live September 29, and two Ohio bar owners walk through what's still safe on the shelf (Crown Royal, Fireball, Labatt Blue, Molson Golden) and what's likely going away (Canadian Club, maybe Moosehead). Plus why beer dis…
Send us Fan Mail Chad is back from Maine with a bar owner's field report: a Portland dive called Room for Improvement serving $3 bowls of cheese balls with chopsticks, the immaculate taproom at Maine Beer Company where every new keg gets a sensory test before it's poured, and why Maine an…
Send us Fan Mail A bartender is never just a bartender, and that is where the exhaustion starts. We talk through the real job behind the job: mixing and moving fast while also acting like a therapist, a bouncer, a janitor, a phone-charging help desk, and the person who somehow has to keep the whole…
Send us Fan Mail You ever notice how the smallest things give people away? We start with a hot take that turns into a surprisingly useful rule: you can tell a lot about someone by how they park. From there, the conversation sprawls the way it should when you’re posted up at the bar, from fall routi…
Send us Fan Mail You can have the best night of the week and still end it with a five-gallon bucket in your hands. We start with pure bar-life reality: the doors are locked, the lights are off, and then we spot a curbside disaster that forces a full cleanup at 1:52 a.m. That turns into an honest lo…
Send us Fan Mail $37.50 for two beers. A guest who cannot open a door because “nobody told me I had to turn the knob.” And a brand-new waterfront bar trying to build regulars while the cost of everything keeps climbing. That’s the chaotic energy we’re coming back with after a three-week midsummer b…
Send us Fan Mail Someone walks into a bar and asks for “Dolce and Gabbana” and that pretty much sets the tone. We start with the kind of behind-the-stick misunderstandings you can’t make up, then slide into the everyday reality of hospitality: guests who want you to “do something” about waterfront …
Send us Fan Mail A train rolls by with distributed power and somehow that turns into a perfect warm-up for the kind of wide-ranging bar conversation we love most: the little details of everyday life that say a lot about where we live and how we treat people. From Dunkin’ coffee and a quick World Cu…
Send us Fan Mail A real dive bar doesn’t need a marketing plan, it needs time, stories, and a little bit of grime in the corners. We’re going all-in on the dive bar edition, starting with the debate: can you actually “open” a dive bar, or does a place have to earn it through years of wear, cheap be…
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