All it takes is a visit to another city of similar size to see that Savannah’s local beer and brewery scene just doesn’t measure up to the others. We’ve got some great beer in Savannah, but not nearly in the variety that those other places do. Why is that? We discuss it with Jason Piccolo, owner of White Whale Craft Ales, a Savannah tap room to get his take on the state of the brew in the Hostess City.

Jesse Blanco: All right, welcome back to the Eat It and Like It Podcast. We are a special edition Drink It and Like It episode this time out with my good friend Jason Piccolo. He is owner of White Whale Craft Ales here in the Sofo District of Savannah, we’re talking beer. (laughing) I wondered if you’d like that or not. 

Jason Piccolo: We’re not fans of the Brooklynization.

JB: Yeah. First of all, welcome, sir. How are you?

JP: I’m good man, I’m good, thanks for having me.

JB: Good, good. Quick explanation so we can put it behind us, Sofo is something that somebody out there tried to dig up and brand the area just south of Forsyth Park down here in downtown Savannah, which is downtown to everybody else, but somebody tried to label it Sofo. And it’s funny because it so doesn’t fit the area. But I guess it drives real estate prices up, right?

JP: Well, you know, it’s, somebody’s been to Brooklyn and there’s DUMBO, there’s this, there’s that. Once you get a cute acronym, everybody wants a cute acronym.

JB: Right. Yes. Yeah, yeah, yeah, real quick, I have to mention, and I have to tell you because you probably didn’t hear it… years ago, six, seven years ago, I got a press release from somebody opening a business in what we know as Midtown Savannah, and they tried to label it MISO, M-I-S-O, yeah, MISO. Like, no, man, no, we’re not doing that. We’re not doing that. Keep it moving, keep it moving.

JP: I mean, how many square miles of this city that we have to break it apart into more districts? Like I get it in New York, because you’re like, what part of Brooklyn? Well, you could take an hour long journey across Brooklyn. But… I don’t know.

JB: Right. Right. Yeah. So anyway, you’re one of my go-to beer guys here in Savannah. And I’ve been having conversations, and seeing some news headlines, and sifting through all kinds of information as it relates to beer. And I thought it was time for a conversation about the beer scene here in Savannah. You and I travel quite a bit for work. You are a documentary filmmaker, and I am an eater and drinker all over the place. And we visit other cities of similar size, and we experience this and we experience that, and we see this and we see that, and we talk to this person and that person. And then we come back to Savannah and we get back into our beer scene, and I don’t know about you, I’m not gonna put words in your mouth, but I come back here and I go, man, why can’t our beer scene be more like that city? And I’m not even gonna name a name on this, because no one’s Asheville, but why is that?

JP: Yeah, I mean, Asheville is kind of an anomaly, and it’s the perfect storm. One thing I would say, sort of diving into our non-professional side, as we both know, we’re both Florida State fans. We’re both rabid Florida State fans. 

JB: Yeah, go Noles.

JP: Yeah, even though you’re Miami fan at heart. This past month we were down in–do you have video on this? Are your viewers gonna see? 

JB: Yeah, we’re going to see this. We’re seeing it. Yeah. Right. OK.

JP: So this is the brewery, Dust Bowl Brewing, Monterey, California. We went out to Stanford to go watch FSU drop a horrible football game, but the week preceding we were in Monterey, which is about roughly the same size as Savannah population wise.

JB: Okay.

JP: And they–every brewery we went to–we went to a couple of satellite breweries and a couple of Original location breweries–every one of them was phenomenal. Pound for pound, what they offered, the quality of what they offered, the location, just, the overall beer business in those communities, which is massive, and it is frustrating when you take a trip and you’re having a really wonderful vacation and you come back, and Savannah is lacking. Now, I will say, when we opened our business White Whale, my wife and I, my wife Jocelyn and I opened it in 2016. There was a really small beer footprint here, and we thought we could do well to serve the community by bringing beer in from other communities, from other places. I think at the time it was Moon River, rest in peace, it was Southbound, and Coastal, and both of them were arguing over who was first, legally, in footprint and physical, and, you know, that was the little insider civil war, but they were both humming along. And Two Tides didn’t exist yet, and the Richmond Hill–you know, I don’t–they’ve gone through so many other things. But the idea–

JB: Service–Service had just opened, they just crossed 10 years.

JP: Yeah, Service was kind of the big name because of their military background, their people are just really, you know, connected to the city. And they were instrumental in helping us open  actually, Kevin at Service was really helpful helping us get open. But that beer scene was very small, and by and large, minus the addition of Two Tides, there isn’t any other players who’ve come in. Like, even Hop Atomica is Smith from Southbound. So it’s the same players. It’s a very different vibe, obviously. 

JB: Oh yeah, I love it. Hop Atomica is great.

JP: But the footprint itself, of beer, has stayed relatively the same, and I’ve lived here for 15 years.

JB: Why is that?

JP: I think– I mean, you don’t want to… It’s several things. I think one thing, first of all, Savannah is a brown liquor town, traditionally.

JB: See, I would have guessed, with a gun to my head, Savannah’s a beer town first.

JP: No, I would opt–with the proximity to the military bases that we have, the river and the port aspect of it, and the people who come here for St. Patty’s Day… I mean, yeah, are they drinking beer because it’s a marathon, sure, but like, this is a ‘let’s go and let it all hang out’ town, historically.

JB: Yes.

JP: And craft beer is something to be savored, or something to be enjoyed. It’s not a crush fest. Like, one St. Patty’s Day, we had a Spanish beer that was like, probably 17%. Not really, but very high, a big stout. And a guy came in and he’s like, “why is this so expensive?” And I said, “well, you know, it’s like on the high end.” And he bought two of them. And at that point, you couldn’t drink in our spot yet, so we went out in the front window and he chugged them, and went on. He just kept going, because he was in St. Patty’s Day mode, he wasn’t there to… I would have taken about a half hour to drink that beer and enjoy it, but the average person coming here to party, you know, maybe not our demographic, but the younger demographic, they’re not really coming to savor. So, I think a big factor is that there are not enough players in the game to sort of mix up the scene. You go to the Bay Area and a lot of those brewers are collaborating or cross pollinating by, “I’m leaving this job, I’m going to that job”, they’re taking their skillset, they’re taking their innovations, they’re taking their partnerships or their relationships with them wherever they go. And a lot of those breweries, like I said, cross-pollinate. When you have a smaller scene, it doesn’t happen that way.

JB: I understand, but at the same time, I spend a lot of time on the north side of the Savannah River, and over there, you’ve got Lot 9, Side Hustle, which is a new kid in town, which does great beer. 

JP: Yeah, I went over there a few weeks ago.

JB: Which one? Lot 9? 

JP: No, the Side Hustle. 

JB: Side Hustle. Yeah, I’m a big fan of what those guys are doing, but it seems–you know, you’re not going to get two breweries a year to pop up, that’s a big expense. But at the same time, I see it, and it’s growing over there, it would appear, at a quicker pace than it is here. And I understand that real estate is what it is here, but there’s got to be other factors.

JP: Well, I think a lot of it is real estate, because some of the best breweries I’ve ever been to were in a back alley warehouse in the middle of nowhere, Boulder, Colorado. And that would go on to become Avery, which is a huge international brand at this point. But that warehouse in Savannah… this is the curse of Savannah, is that, when I first moved here, somebody once told me, “this is the best barbecue”, and I’m not going to get into the names of names, but I went to it and I was like, “no, no, thank you. Not great.” And then they put up another barbecue place, it was ehh, not great. And then a friend of mine in Oakland, California–this is the Bay area show, evidently–he says, “you gotta go to this place in Sandfly. They’re the best barbecue.” He had worked on a film project here, he sent me down there, so I got in my car and I drove down to Sandfly and I had Sandfly BBQ, and I loved it. I thought it was excellent. And my friend was right. When I mentioned it to my friends who were institutionalized Savannans–Savannians? I don’t know. They were like, oh yeah, but you have to drive there. There’s a real bias against getting in your car and going 20 minutes to–not even 20, I mean, it’s down the Truman, so how far could it be from your house? 15 minutes, 10 minutes?

JB: Yeah, yeah, maybe, maybe.

JP: So, would that remain invisible to you? Obviously not you because you travel a lot, but like, the idea that the average Savannan didn’t know what Sandfly BBQ was when I would bring it up to them, or they wrote it off because of the distance… there’s something in there with that. But like, there’s no way for a mom and pop brewery, if you want to have any kind of size or any kind of footprint, to really come in and be in the area that the walking neighborhood tourist–you know, that alchemy of all those people–can afford to be in a startup, unless they’re really well oiled.

JB: Well, and even with that, you take New Realm as an example. They were well oiled, they had plenty of money, they went right into the heart of it all on Whitaker Street there, and they lasted what, two years, maybe?

JP: Yeah, but I think that’s a lot of–there’s no buy-in, I can get this beer in the grocery store, like they are one of the big big big players in craft beer because they came in with a lot of money. They’re not owned by a big beer, like a Miller, or you know, one of the big alcohol people like some of the other brands, but they have that money. They have that backing. And so they feel like that to a lot of people. When you walk into Service, it doesn’t feel like a corporate branch, like an Applebee’s, it feels like Service Brewing. That place never really struck–like I enjoyed it because I liked their beer, I think New Realm makes some really gorgeous beer, and they have their roots in Stone Brewing, so every once in a while you can catch a hint of what Stone Brewing used to do, and some of their recipes–you know, I’m not trying to start a lawsuit for them, but I think they know what they’re doing.

JB: (laughing) I hear you, I hear you. But why–you know, Coastal Empire, as you said, went in over a decade ago, and they’re out in a warehousing district off of 52nd Street, what, 10, 12 minutes from the heart of the Historic District? I just don’t understand why somebody like you, who is passionate about it—and I’m not saying you should have done it, but someone like you who, you chose the taproom approach, why doesn’t someone go into a warehouse near Coastal? We’ve all been to other cities where there’s clusters, “hey, let’s go to Coastal, because then when we have a couple there, we can walk around the corner to the other one and have a couple of beers there and listen to live music. Why hasn’t that bubbled outside of the heart? It can’t be Historic District or bust. Why isn’t there more popping up anywhere?

JP: Yeah. I think a lot of it is craft beer… We started our little taproom bar in 2016, 2015-2016. And craft beer was on its meteoric rise. There was some statistic we had in our business plan that really grabbed people, where, every year, if beer stayed, you know, X percent of the alcohol market, craft beer was a larger and larger and larger slice of that pie. And so that was the meteoric rise, it was, you know, probably that right before the bubble burst, I think the bubble burst and COVID took a lot of people out where they were maybe check to check, or delivery to delivery and now they couldn’t be in the game anymore. I honestly think that the real estate in this town has taken things–I think it affects the food, I think it affects the beer market, I think it affects a lot of things where the price point makes it untenable. I mean, even for those warehouses, I don’t know that, like if you were going to try to start up Coastal again in this day and age—and I’m not going to–I know some of those guys over there, their head brewer is one of our dear friends. But they are… like, if you’re going to do that again, and your goal was distribution, because that’s how they started… but then if you look at Two Tides… look at Two Tides, like they are such a small footprint, arguably in one of the more valuable pieces of real estate in that part of town. And I don’t know the specifics of their deal, but Two Tides is kind of where the pattern began of like, “hey, if we do this, this way, we don’t necessarily have to worry about getting our beer in 50 states. We’ll just be good and we’ll have a volume, and we’ll maintain that. We don’t have to be in Florida and be in Maine and be in California.” And I think, like, there was a time in the early 2000s where… there was a brewery called Green Flash, one of my absolute favorite rest in peace breweries out in San Diego, they made a claim, like calling your shot in the ballpark, they were like, “we’re going to be in all 50 states. We’re to be the first craft beer in all 50 states.” And they got pretty close before the bubble burst. But eventually, the job became not about doing the thing they were good at. It became about doing the business of being in as many states as possible. And maybe that’s not sustainable. I think now you see people traveling, and I run into this a lot with people in Savannah, where they’re of an older demographic, older than us even, Jesse, so they’re really old. And they look at Savannah as, well, I don’t know about this, or food trucks and I don’t know about those, and blah blah blah. It’s like, people don’t travel the same way generation to generation. Like, when my wife and I travel, and I think I’ve talked to you about this, you and your wife do this too, we find a good up and coming restaurant or a good traditional stalwart cornerstone restaurant of a community, and then we find craft breweries. And that’s kind of what we feel is the pulse of what people are making. And then when you’re at those places, you’re having conversations about what the next thing on your list is, because you’re finding a little bit more earnest locals, or people who are invested in something. So, I feel like Savannah has that, I just think that the real estate is oppressive. So if you’re going to try to start a Coastal up in that same area again, well, the warehouse people there, now that craft beer is a thing, they see the dollar signs in their eyes, so I can’t imagine you’re going to lock down that space, then do your build out, then do all your inventory advertising… like that’s a–your nut is getting bigger and bigger and bigger, and your overhead gets bigger and bigger and bigger. So there’s not–I think gone are the days where there’s a couple people, a three barrel system… like, Side Hustle started that way. Our friend Carlos brews with them like on and off, he doesn’t work for them, but he knows those guys. And he just made it sound like it was a room, and a three barrel system, and about 5-15 dudes who kind of rolled through, and, you know, like a co-op. It felt like a co-op, the way he was describing. And I would love to have something like that in this town. That would be great.

JB: Yeah, do the laws allow that here?

JP: That’s out of my purview, because we’re not a maker. Like we do make beer at White Whale for special events, but we’re generally, full disclosure, doing it with Coastal. We brew stuff over there, our manager, Hunter Pipes, goes over there and brews with their head brewer, and comes up with stuff. So we still have to go through a third party distributor to get our own beer, which is a problem too.

JB: Yeah, which is, for those who aren’t familiar, I’ve learned enough talking to you and others that Georgia’s laws still require that, like in Asheville as a perfect, for example, those guys, the smaller guys, can brew their beer and deliver it themselves. Here, that’s not allowed, right?

JP: Yeah, that is totally verboten here. And I think there is a movement to push for a model similar to that. I don’t know where it is, because frankly, the reps that I know are against it because it’s going to take money out of their pocket. The breweries I know are all for it, but they’re also really busy trying to survive, so maybe the breweries here on the smaller side–like I’d actually love to talk to Kevin and Meredith about their thoughts on it and what their involvement is, because they’re one of the bigger operations here. And, I don’t know, it’s interesting. I think Asheville’s model is great, because if our bar was in North Carolina, I could call Burial Brewing, and I could say, “hey, Burial, every month I want X cases of beer from you.” And then, you know, I could literally dial in exactly what I wanted because I didn’t have to deal with the distributor. Now, one thing your audience may or may not know, the three tier system means that if a brewery makes 10 beers in a year, the distributor can choose to pick up one of those beers. And that’s it. The other nine, if you ask or finagle or, you know, work out a deal, you might be able to get it…

JB: You might. If you’re lucky.

JP: But if the if the distributor doesn’t think that it can sell… I actually had a distributor tell me, I was like, “look, they make this barrel-aged stout that we would love to have in our taproom.” They’re like, “yeah, but like, if you get it, I gotta bring in enough to sell to other people, and then like, who’s gonna take it?” And part of me wanted to raise my hand and go, “aren’t you a salesperson?” Like, go sell it, go do your job. The idea that it wasn’t just beer flavored beer that they could program into slots on taps all over town, it required a little bit of work to find the destination for that beer… it doesn’t make any sense. That’s limiting these beers. And then those beers look at the market and go, “our beer doesn’t sell there. Let’s focus on Atlanta. Let’s focus on other places.”

JB: Yep, yep. I’ve had that happen with my television show. TV stations like, your show isn’t selling. Well, that’s because you’re spending all your time selling the Academy Awards or the Super Bowl or all that. You’re not worried about little old Sunday morning, 7.30 AM. I get it. I get it. Is beer consumption on the whole on the decline?

JP: I think there’s always going to be ebbs and flows. Like, the big thing right now is that the generation after us–and as we mentioned, we’re very youthful, hearty young men, but the ones who come after us, we’ve seen a decline in their buy-in to craft beer. But it’s not, I don’t think all hope is lost. I think a lot of it is income-based. “I don’t have the money to do this” or “I don’t have the money to do that,” and an eight dollar pint versus a case of Coors banquet is, you know, it’s a subtle difference that they don’t pick up yet, because they’re twenty-four.

JB: (laughing) Right.

JP: But every other week at White Whale, we do a drink and draw. We just had it last night, it’s always on Wednesdays. And that’s where a bunch of the–we partner with neighborhood comics, they’re sort of our–we share a wall, and they have, you know, last night they did Halloween costumes and figure drawing, so people came in with their costumes and outfits and then did 15 minute things, and everybody in there were doing figure drawing and all that. But when we started doing that like 5-6 years ago, we started bringing in sodas because we had a lot of underage kids, there was a lot of SCAD students at that. So they weren’t drinking beer ‘cause they can’t drink the beer. And then when they started to age up and more people started to come and more professional artists started to come, they were drinking seltzers. They were drinking the alcoholic seltzers. And then when we started being able to carry the CBD and THC drinks, we saw a giant impact. And so, it’s not that they’re not drinking and they’re not appreciating a craft item, because some of those seltzer drinks are $10 a pop. They’re just— things haven’t grabbed them, and that may be a ‘things haven’t grabbed them yet’ or it’s, you know, silly to speak generationally, but I think I just think that craft beer… we’ve never had a problem with IDs at our place or checking IDs, we do it on the regular obviously that’s part of our purview, part of our business model, but we’ve had one fake ID that we busted. And it was a Canadian kid who very, very much apologized, but he didn’t understand why, at 19, he couldn’t have a beer, but back home in Canada he could, or whatever it was. And he was very polite about the whole thing. But generally, our craft beer drinker starts around 23 or 24. You know, occasionally you’ll have kids come in on their 21st birthday because they really want to try brand X, whatever it is. Or this style of beer. Or they know that we have diverse taps, and so they can have a cider or a sour or a stout or an IPA… they know they could check a couple of boxes. But like, generally, like if I were going to make a generalization, it’s an older consumers game, because you’re sort of going through your culinary phase. You’re going through the farm to table… you know, the things that start to interest you more. You want to eat local, you want to eat this diet or that diet. You spend your money where your taste buds adjust to.

JB: Yeah, I get it.

JP: My wife’s best friend eats chicken fingers as a 35-year-old woman, as mainly every meal. So, you know, it’s different with everybody, but I think it comes with age.

JB: It happens. One thing that should be mentioned because it is what it is. I have a 23 year old, and I know all her friends and all that, there is the CBD and the THC drinks, which are very much legal. But then there’s also gummies, and you get kids in college now who are into the gummy thing. They’re not, you know, buying cases of beer roaring up for the weekend like when we were in college. It’s just a different animal right now.

JP: Yeah, totally. That’s it. And the thing is with those, you can have one. We have the–it sounds like I’m promoting all our events, but on Thursday night, we do a paint along with Bob Ross. You can come in, I think your wife and your daughter have been—

JB: Yes. All summer, they were there every Thursday.

JP: We love it. But like, there’s a guy who comes in, and he gets two of those 10 milligram CBD drinks, which, one will set you up, but he gets two of them, and his paintings in the back half of the program get pretty good. I don’t know, like, there’s something to that, but like, he just found out diet-wise, health-wise, that beer was not for him anymore. And so it’s a good alternative, but at the same time, the way he lauded it was, “yeah, I can have two of these, where it’s maybe the equivalent of four beers or five beers, but I don’t wake up hungover. I’m not bloated.” There’s a real benefit factor for some folks, and we see it every day. Like, you know, there’s some people who are just strict wine people and, you know, we have wine for them, but then when they try or get into the CBD stuff, they get really interested in it.

JB: Yeah, I’m big into beers, like you said earlier, you know, my wife and I would go to cities and looking for breweries, and you learn a lot about local culture that way. There’s a beautiful Jacksonville ale trail, they call it, for anyone interested in a roadie down that way, there’s like 27 different breweries and they’ll map it out for you at Visit Jacksonville. It’s really, really cool. And we’ve been on subsequent, multiple trips to Jacksonville trying to hit two or three each time. It’s a really cool concept, but I can’t, let’s just say hypothetically on a football Saturday, watching, you know, my Canes win, and the Noles struggle, and the Gators do what they do, and all of that stuff, I can’t drink beer all day. I’ll have one or two, maybe Sam Adams, because that’s a nice flavor that I love, or a Southbound Mountain Jam I love. But at some point I either don’t drink beer, because I know I’m going to be drinking all day, or I’m sipping on wine all day. It’s, you know, that happens with age. We’re not isolated in that regard.

JP: Yeah, yeah.

JB: So, you know, we’ve given good reasons, you’ve given us plenty good reasons why the beer scene here isn’t more robust than it is. I learned something today. 

JP: And again, I’m no expert, I’m just, I’m reacting to what people out of town are telling me, and how they’re reacting. And I honestly, I do believe like, if you look at the trends, Two Tides came in and made such a hit because they knew the footprint they were going into. They knew what they wanted to do quality wise and they just, they hit it, and they didn’t come in and make a big giant production brewery, and turn into a giant warehouse or whatever, they operate in their space. I think Hop Atomica did that well too, because they’re equal parts restaurant and brewery, and they’re in the neighborhood, and I think that’s the future of–like, when you go to St. Louis, you want to go to Schlafly’s because they’re the oldest, and then there’s the Budweiser tour, but then there’s a bunch of little neighborhood pubs, and that’s the real vibe, that it’s a neighborhood pub that makes its own stuff. And I think that’s kind of how craft beer started in this country when it was like, “oh yeah, look at Moon River. They make beer in that room over there.”

JB: Yeah. 

JP: And it was beer flavored beer, and it wasn’t, you weren’t seeing the innovations that they would later do, or other places would do. But like, I think we’re getting back to a model that’s like that, but still keeping with the styles that have come up and been created over the years.

JB: Well, I hope we can see some small breweries pop up here and there. Like I said, like Side Hustle did over there in Savannah, Lot 9 is another one, you know, a little warehouse, and they do, for my money, it is probably my favorite beers top to bottom on either side of the river are at Lot 9. But let’s hope somebody decides “I’m going to open a tiny little tap room”, and make their own beer somewhere here in Savannah.

JP: Yeah, I would love it. I just, I feel like it’s oppressive, you know, the amount of rent. I just, I don’t see… I have some friends who were involved in a couple of the breweries over time, and they wanted to start a thing. And I think, geography of where you place it is still important in Savannah, because there’s a lot of people who want to walk. Like, we spitballed about moving our place a couple of years ago when our lease was up, to the Starland, like directly in Starland. Like we had kind of a lead on a property down there. And, full disclosure, we were going to start down there, but we lost that property. We were originally going to be in the Shaw Architecture building, but they rented it out from under us. But like these guys, they wanted to start a place, they had a little property over on the East side, and they were like, “yeah, this is our dream”, and I was like, realistically, no one’s going to go there. There isn’t any room for a critical mass, like you were talking about. You’re not even close enough to the new Eastern Wharf section, you’re south of that, and you could be the best brewery in the world, but I just don’t think, unless you have a massive marketing budget, and the ability to bring people to you, that it’s a recipe for success. Like it’s kind of a home run to be in the historic district. If you’re upright and breathing and you’re good, people will come see you.

JB: Right, right. Yeah, well, something to look forward to at some point if it ever happens here. 

JP: We’ll see. 

JB: Yeah. Well, Jason, thank you so much. Owner of White Whale Craft Ales. You can find them on Bull Street, just south of the park. What’s your actual, physical address?

JP: We are located at 1207 Bull Street, just two blocks south of Forsyth Park.

JB: Yeah, yeah, wonderful, wonderful selection of beer you roll through there. Always a good time. Like I said, my wife and daughter were going to Bob Ross night every single week. (laughing)

JP: It’s a real zen thing, like, to listen to Bob Ross, and they play it at a third speed so you can keep up with the instructions, and Bob Ross himself is a human valium, but then him at one third speed, you feel like you haven’t even had a sip of your first drink and you feel a little bit off.

JB: Right, yeah. Yeah, the irony in them going to that Bob Ross night every week is that the biggest, and they’ll tell you, the biggest, by a hundred million miles, Bob Ross fan in this house is me. We grew up watching him on PBS back in the day. And so I’m a huge Bob Ross fan, because Bob Ross wasn’t so much about, look at how great I am, it’s about inspiring you to be equally as great. It was always, you can do this. You can do this.

JP: Yeah. The best part of that is the audience gets really interactive because we were, my wife and I were painting, we decided, we own the place, we decided to go do it, and we’re painting along and I’m kinda keeping up and I’m kinda proud of how not terrible it is, and it was terrible, it just wasn’t as terrible as I thought it would be. And he paints this new tree. He goes, “why don’t we just throw a tree in here?” And I was like, “Bob, what are you doing??” And people on the other side are like, “I can’t keep up with the new tree!! I’ve got other trees to worry about!!!” Like, they’re very interactive, everybody’s looking at each other’s art, it’s a really fun vibe, and our bartender, her name’s Bug, she came up with that idea, and she leans into it, and makes it real fun for everybody

JB: That’s awesome, that’s awesome. Every Thursday, 1207 Bull Street. Find them. Jason, thank you. Good luck, happy drinking, and we’ll see you soon.