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<v Speaker 1>Time now four A nine for twenty one forecast, and

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<v Speaker 1>they's got to be a mostly cloudy day today going

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<v Speaker 1>off to eighty five. Clouds remain overnight sixty seven for

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<v Speaker 1>the low chance of showers with body skies tomorrow eighty

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<v Speaker 1>nine to high a few showers overnight as well, sixty four,

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<v Speaker 1>and then the sun returns for the most part on

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<v Speaker 1>Sunday with a high of eighty five. Right now sixty

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<v Speaker 1>four degrees in Typer traffic from the UC Health Tramphic Center.

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<v Speaker 1>Substance dependence is a treatable medical disease that affects both

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<v Speaker 1>brain and behavior. You see health addiction sciences can help

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<v Speaker 1>called five one, three, five, eight, five, eight, two two seven.

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<v Speaker 2>List of accidents is growing.

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<v Speaker 3>In addition to Westwood Northern being blocked off fern Croft

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<v Speaker 3>of Montana, there's a wreckon mill above Temper on Field

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<v Speaker 3>Zerto at Mason, Montgomery and in Claremont County, Williams Corner

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<v Speaker 3>one thirty two at one thirty one Chuck Aingbramam fifty

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<v Speaker 3>five krs.

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<v Speaker 2>The talk station.

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<v Speaker 1>One come up seven thirty two fifty five KRCD talk

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<v Speaker 1>station continuing a theme spring from Don Heinrich Toltzman about

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<v Speaker 1>the old days brewing in Cincinnati. Our brewing tradition continues.

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<v Speaker 1>Welcome to the fifty five case morning, so Andy Ploxton

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<v Speaker 1>and Greg Otis, who are responsible for the newest brewery

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<v Speaker 1>in town, Hearth Brewery, Welcome to the program. Fellas, is

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<v Speaker 1>awesome to have you on today.

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<v Speaker 4>Hey, good morning, Brian, Thanks for having us on, Brian, thank.

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<v Speaker 1>You my pleasure. Uh this, I know some people who

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<v Speaker 1>brewed their own beer. As a matter of fact, I

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<v Speaker 1>have a relative from on my wife's side of the

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<v Speaker 1>family that makes his own beer. He does a really

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<v Speaker 1>nice job, but it's in small backs. You know, you

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<v Speaker 1>do it in your basement and you bother yourself. My

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<v Speaker 1>understanding is is that you started in your garage. Andy As,

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<v Speaker 1>I heard this all this this this Heart Brewery came

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<v Speaker 1>to be.

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<v Speaker 4>Yeah, it's it's probably a pretty common story for for

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<v Speaker 4>us craft brewers. We start in our garage or basement,

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<v Speaker 4>brewing in five gallon buckets, you know, cooking on a cookstove,

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<v Speaker 4>boiling that way, and you know, starting to share with

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<v Speaker 4>friends and then it's it's kind of an addicting little

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<v Speaker 4>hobby and it grows over time and it's a fun community,

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<v Speaker 4>and as it grows and grows and you start to

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<v Speaker 4>meet more people, that's when the excitement starts to build

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<v Speaker 4>and leads to things like this.

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<v Speaker 1>Well, did you guys know each other for a long time,

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<v Speaker 1>like this was like a hobby like your golfing buddies

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<v Speaker 1>and your brewing buddy kind of thing, or do you

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<v Speaker 1>meet by virtue of like through your independent home brewing.

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<v Speaker 1>I mean, I'm just kind of curious how long you

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<v Speaker 1>guys known each other and how you got together.

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<v Speaker 4>No, I appreciate the question, Brian, So, Andy and I

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<v Speaker 4>have worked together in our professional lives were almost twenty years.

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<v Speaker 4>And our third partner is which is my son. This

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<v Speaker 4>is Greg so Coreotis our third partner got involved with

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<v Speaker 4>home brewing from his father in law and it did

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<v Speaker 4>not take very long to understand that interest from inside

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<v Speaker 4>the family to connect into Andy. And these two have

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<v Speaker 4>been brewing together here for the last five or seven

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<v Speaker 4>years and talking about getting the bit by the bug.

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<v Speaker 4>These guys have expanded it to something really impressive, both

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<v Speaker 4>in terms of the size of their equipment and the

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<v Speaker 4>continued investment that way, but also the quality of the

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<v Speaker 4>beers and really honing in on some of the best

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<v Speaker 4>beers in terms of the palate that Cincinnati has to

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<v Speaker 4>offer around here. I would say I was interested in

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<v Speaker 4>that previous conversation about heritage and the one thing, while

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<v Speaker 4>the buildings may be disappearing over time, the ingredients do not,

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<v Speaker 4>the recipes do not, and the heritage is alive and well, thanks.

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<v Speaker 1>Well that is wonderful, you know a positive spin on that.

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<v Speaker 1>I'm wanna pause. I'm going to bring you back because

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<v Speaker 1>I want to talk about heart brewery generally speaking, but

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<v Speaker 1>also for folks out there that may be interested. You

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<v Speaker 1>know what that sounds like. It will be fun because

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<v Speaker 1>I've always had that in the back of my mind homebrewing.

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<v Speaker 1>That might be a fun hobby to start. I want

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<v Speaker 1>to find out how long it takes you to come

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<v Speaker 1>up the Great bat because I have a feeling probably

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<v Speaker 1>a few of them went down the drain. I don't know, though,

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<v Speaker 1>more with Andy Pluggsad and Greg Otis hang on. Will

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<v Speaker 1>be right back. It's seven thirty five right now. If

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<v Speaker 1>you five KOs they talk station. Because I want to

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<v Speaker 1>recommend strongly Peter Shabria, Keloorwilliams seven Hills. Everybody needs a

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<v Speaker 1>great real estate agent. If you're buying or selling a home,

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<v Speaker 1>you absolutely need one. And the point of a real

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<v Speaker 1>estate agent is you know you need value from them.

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<v Speaker 1>They're getting a commission. The new commission structure is different.

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<v Speaker 1>This is going to be beneficial to you. It's changed

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<v Speaker 1>and they've managed this change, but it will bring better value.

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<v Speaker 1>And you're working with the Schabrie Group of Keloriam seven Hills.

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<v Speaker 1>You're working with the cream of the crop, the number

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<v Speaker 1>one real estate group in the city of Cincinnati. Their

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<v Speaker 1>mission is to give you a five star experience. And

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<v Speaker 1>I know a lot of those over at the Peter

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<v Speaker 1>Shebree Group of Keloriam seven Hills and the most notably

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<v Speaker 1>Peter Shabrie, an outstanding group of agents. I think the

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<v Speaker 1>best agents have gravitated otherwise been poached over to Peter

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<v Speaker 1>Shabia Kelowiams seven Hills. Peter's brilliant, he knows what he's doing.

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<v Speaker 1>They're gonna give you terrific value, whether you're a buyer's

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<v Speaker 1>agent or seller's agent. For you, you can confidently get

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<v Speaker 1>in touch with them to learn more about the the team,

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<v Speaker 1>to learn more about the programs that they'd offer that

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<v Speaker 1>nobody else has ever offering. Go to seven zero eight

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<v Speaker 1>three thousand dot com seven zero eight three thousand dot com.

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<v Speaker 1>Then you're gonna call them up. That's right. Five one

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<v Speaker 1>three seven zero eight three thousand, fifty five KA most

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<v Speaker 1>of Claude high eighty five today, got Cloudi's guy's over

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<v Speaker 1>night sixty seven for the low eighty nine or high

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<v Speaker 1>tomorrow with Bottis guys and a chance to shower a

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<v Speaker 1>few showers overnight possible sixty four for the low, and

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<v Speaker 1>comes Sunday mostly sunny with a high of eighty five

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<v Speaker 1>sixty four right now traffic time.

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<v Speaker 2>From the UC Health Tramping Center.

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<v Speaker 3>Substance dependence is a treatable medical disease that affects both

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<v Speaker 3>brain and behavior. You see health addiction sciences can help

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<v Speaker 3>called five one, three, five eight, five eight two two seven.

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<v Speaker 2>List of accidents is growing.

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<v Speaker 3>In addition to Westwood Northern being blocked up Ferncroft to Montana,

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<v Speaker 3>there's a wreckon mill above Temper, on Field Zerto, on

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<v Speaker 3>Mason Discomery and in Claremont County, Williams Corner two at

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<v Speaker 3>one thirty one King GRAMOMT fifty five KR the talk station.

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<v Speaker 1>Seven thirty nine fifty five KRC Talk Station lightning things

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<v Speaker 1>up here on a Friday, which is always a pleasure

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<v Speaker 1>talking with Andy Plodgdead and Greg otis owners of a

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<v Speaker 1>hearth brewery Canniballler Choreot is not on the phone, but

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<v Speaker 1>he is one of the partners in this new hearth brewery.

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<v Speaker 1>But you guys started out doing home brew, and again,

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<v Speaker 1>I know people who have done it. I haven't ever

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<v Speaker 1>gone down that road myself, although it seems intriguing opportunity

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<v Speaker 1>to be creative. Is it a difficult thing to sort

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<v Speaker 1>of learn? I mean, and I joked about it as

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<v Speaker 1>we went into the break. I mean, I'm sure that

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<v Speaker 1>some of the batches went down the sink. And I've

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<v Speaker 1>heard people like trying to experiment and coming up with

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<v Speaker 1>some really weird beers, and there are some really strange

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<v Speaker 1>ones out there readily available. Is it a tough process

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<v Speaker 1>to learn? How long does it take to you really

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<v Speaker 1>feel confident you have a good batch? Guys?

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<v Speaker 4>Yeah, I know it's doesn't happen overnight, but there's a

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<v Speaker 4>lot of parallel efforts with cooking. You know, it's if

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<v Speaker 4>you kind of have a passion for cooking. So yeah,

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<v Speaker 4>I mean, you're following a recipe you're starting out learning

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<v Speaker 4>by by what others do with their own recipes, and

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<v Speaker 4>from there you're you kind of branch out. You tweak

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<v Speaker 4>recipes anyway, similar to the way you would cooking, you know,

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<v Speaker 4>add a little more salt here to a to a

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<v Speaker 4>pasta dish kind of thing.

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<v Speaker 1>Yeah.

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<v Speaker 4>So, but you know, yeah, no, I've had plenty of

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<v Speaker 4>sink purse with some bad matches over the years before

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<v Speaker 4>I've got things down, you know, with with homebrewing, carbonations

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<v Speaker 4>really challenging, packaging is difficult. There's some different things that

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<v Speaker 4>you know, now that we're we're launching into the commercial world,

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<v Speaker 4>we're so excited. Some of the some of the headaches

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<v Speaker 4>go away. But now with that new headaches as we're

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<v Speaker 4>dealing with three hundred and thirty gallons at a time,

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<v Speaker 4>but not screw up.

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<v Speaker 1>Yeah, I imagine. And I tell you what in the

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<v Speaker 1>process you mentioned screwing up and the process of screwing

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<v Speaker 1>up other than maybe trying to combine dumb ingredients or ingredients,

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<v Speaker 1>ultimately they don't work together. And I am a I'm

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<v Speaker 1>passionate man when it comes to cooking. I'm a total foodie.

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<v Speaker 1>I spent my life growing I grew up in the kitchen.

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<v Speaker 1>Still love to cook, So I get all that. But

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<v Speaker 1>in terms of the biggest uh like stumbling block that

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<v Speaker 1>you could run into in any given batch of brew

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<v Speaker 1>is at the time on the on the on the stove,

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<v Speaker 1>is it the fermenting time? Where's the biggest problem area

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<v Speaker 1>in brewing your own beer?

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<v Speaker 4>Well, we always say that the most important thing is sanitization,

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<v Speaker 4>keeping everything clean. Yeah, so what happened to beers? It

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<v Speaker 4>can get a bacterial infection and sour the beer, and

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<v Speaker 4>so that that's our number one concern. We constantly are

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<v Speaker 4>cleaning here, you know, wearing gloves, hosing things down. It's

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<v Speaker 4>it's a constant effort to keep it as sterile as possible.

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<v Speaker 4>That's that's number one priority at all times.

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<v Speaker 1>Well, and dealing with consistency. You know, I'm an I

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<v Speaker 1>p A guy, and there are certain a couple of

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<v Speaker 1>different I p as that I regularly buy. They always

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<v Speaker 1>taste the same, you know, how do you maintain that

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<v Speaker 1>level of consistency? Like, okay, alcohol by volume is seven

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<v Speaker 1>point five percent, It's seven point five percent this week,

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<v Speaker 1>next month, next year, it's still going to How do

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<v Speaker 1>you get that level of consistency batch after batge.

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<v Speaker 4>Yeah, it's it's about taking a million readings and measurements

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<v Speaker 4>and adjusting if you have to, So I mean everything

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<v Speaker 4>from the salt content of the water to the boil

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<v Speaker 4>temperatures and times, uh, making small adjustments throughout the process.

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<v Speaker 4>It's it's, yeah, everything you can do to try to

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<v Speaker 4>be as consistent as possible. But we're constantly measuring and

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<v Speaker 4>making adjustments throughout the process to make sure that we

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<v Speaker 4>get the product the way we want it every time.

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<v Speaker 1>And there's a sampling component too, like you're a smile

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<v Speaker 1>in a way that you taste the product along the

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<v Speaker 1>with a way to make sure that it is a

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<v Speaker 1>consistent tasting product.

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<v Speaker 4>Is that is?

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<v Speaker 1>Have I got that right?

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<v Speaker 2>Yeah?

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<v Speaker 4>Absolutely, we're tasting it when when it's a hot work

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<v Speaker 4>coming out of the boil kettle, which you know it

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<v Speaker 4>kind of tastes like a sweet hot tea at that point,

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<v Speaker 4>we taste it as it's uh, you know, fermenting before

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<v Speaker 4>it's carbonated. We taste it all along the way, so

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<v Speaker 4>we have an idea what it's going to end up

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<v Speaker 4>like just just by tasting right along the way exactly, all.

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<v Speaker 1>Right, Well, in terms of establishing your own brewery, which

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<v Speaker 1>is Uh, it's the hearth brewing companies where they is

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<v Speaker 1>their brewery, it's a Hearth brewing just period Hearth brewing.

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<v Speaker 1>Did you go around a lot. There's like fifty plus

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<v Speaker 1>small breweries in the in the Greater SINCINNTI rak, I've

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<v Speaker 1>lost track, there's so many. Did you go to a

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<v Speaker 1>whole bunch of different ones to sort of figure out

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<v Speaker 1>how you wanted Hearth brewing to look and to how

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<v Speaker 1>you were going to design it? And uh and that

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<v Speaker 1>kind of thing, because I wouldn't know the first thing

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<v Speaker 1>about opening up my own business, let alone a brewing company.

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<v Speaker 4>Yeah, it's a really good question. So obviously, yes, we're

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<v Speaker 4>connoisseurs of the craft industry, and we do visit a

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<v Speaker 4>lot of breweries, not only locally but around the country.

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<v Speaker 4>And and I think we do have an affinity for

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<v Speaker 4>a certain feel. Corey Uh has young kids, and we

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<v Speaker 4>are very family centric in the way that we think

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<v Speaker 4>it's very core value to our business. And so when

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<v Speaker 4>we were thinking about where to locate ourselves first, we

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<v Speaker 4>always we raised our kids. All of us raised our

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<v Speaker 4>kids and are raising our kids on the West side

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<v Speaker 4>of Cincinnati, And so we know we were going to

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<v Speaker 4>be on the town, but we also knew that this

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<v Speaker 4>was a bit of a beer desert out here. There's

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<v Speaker 4>not a lot of attention given to the west side,

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<v Speaker 4>yet it's the scrowing part of Hamilton County. We we

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<v Speaker 4>really think it's an important place for us to invest.

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<v Speaker 4>So we began to look around for the buildings that

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<v Speaker 4>would begin to express that family oriented feel, and we

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<v Speaker 4>actually looked at a couple of different buildings out on

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<v Speaker 4>the west side before settling in on what formerly was

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<v Speaker 4>the Berwinkle Market building in Harrison, Ohio. Great building, good bones,

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<v Speaker 4>a lot of great assets like parking, etc. That make

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<v Speaker 4>it very easy to use. And we immediately saw the

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<v Speaker 4>opportunity by way of this beautiful building, Dutch colonial roof,

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<v Speaker 4>big fireplace in the middle of it. What a great

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<v Speaker 4>place to bring your family and hang out. And hence

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<v Speaker 4>the name. Yeah, it came from the big stone fireplace

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<v Speaker 4>that's in the middle of the building. So identity was

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<v Speaker 4>created pretty quickly, and then it was just a matter

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<v Speaker 4>of how to maximize the use of this property and

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<v Speaker 4>make it a fun place to visit.

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<v Speaker 1>How about that Hearth Brewing You can find them a

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<v Speaker 1>line of Hearthbrewing dot com. It's it eleven ninety five

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<v Speaker 1>stone drive case you want to go out there, and

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<v Speaker 1>it is I want to emphasize the point you made

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<v Speaker 1>a couple of times there. It is family friendly, you

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<v Speaker 1>have food, and you welcome everybody.

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<v Speaker 2>We do indeed.

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<v Speaker 4>Yeah, and then it's wide open so you can see

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<v Speaker 4>the brewing process as part of your visit. A lot

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<v Speaker 4>of breweries do that. We feel like that's really important

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<v Speaker 4>for people to be really connected to the process and

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<v Speaker 4>the product. A lot of places indoor and outdoor to sit,

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<v Speaker 4>hang out, play some games, have some fun. We really

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<v Speaker 4>feel like being synonymous with Arison, Ohio and the identity

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<v Speaker 4>of south Southwest Ohio is an important consideration. So yeah,

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<v Speaker 4>we want to stay intimate with this community and welcome everybody.

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<v Speaker 4>By way of the first public announcement, our grand opening

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<v Speaker 4>will be Saturday, September twenty eighth, eleven am. We kick

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<v Speaker 4>it off and look forward to people come out and.

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<v Speaker 1>Visit with us Saturday, twenty eighth of September. Now on

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<v Speaker 1>all important questions, you've already covered the food, you already

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<v Speaker 1>covered the family environment. Yes you can, and they encourage

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<v Speaker 1>you to bring your kids. Can you bring your dog.

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<v Speaker 4>Because we have food. You can bring your dog, but

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<v Speaker 4>the dog will have to stay on the outside portions

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<v Speaker 4>of our establishment. We have a nice porch that seats

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<v Speaker 4>about twenty five thirty people, and what used to be

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<v Speaker 4>the greenhouse for the Burwinkles is now an outdoor patio

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<v Speaker 4>which has plenty of space to hang out.

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<v Speaker 1>Fantastic, gentlemen. I wish you all the best in the

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<v Speaker 1>world on your new business endeavor. Thanks for spending time

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<v Speaker 1>my listeners of me today again. Hearthbrewing dot Com opening

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<v Speaker 1>on the twenty eighth of this month. Eleven ninety five

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<v Speaker 1>Stone Drive, Harrison, gentlemen, hope we get to talk again

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<v Speaker 1>and I'll be in your place sometime down the road.

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<v Speaker 1>I assure you of that.

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<v Speaker 4>Ah, thanks so much.

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<v Speaker 1>My pleasure, My pleasure. Seven forty eight Cheryl Pop Honor

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