In this episode, Scott Hand, Owner and COO at Urban Artifact shares his process with us. We discuss how they developed their brand and continue to innovate in the dynamic service industry environment.  Scott discusses their journey, their unique beers and where they are headed next.


Sam Schutte 0:02
In today’s show, we have Scott Hand owner and chief of organization at Urban Artifact. Today we’re going to talk about brewing unique beers in Cincinnati. Scott, welcome to the show.

Scott Hand 0:39
Thanks for having me, Sam. I’m happy to be a guest.

Sam Schutte 0:42
Yeah, absolutely. So, Scott, maybe a place to start is tell us a little bit about the details and facts of urban artifact as a brewery.

Scott Hand 0:51
Oh, we have been around for five years now. We opened our doors in April of 2015. growing slowly and steadily that entire time, we have a facility in Northside, which is a neighborhood in Cincinnati. It is a historic church building, which is part of the whole branding and concept for what we did at the beginning. And that’s our home base that is our Urban Artifact. We’re pretty proud of the fact that we’ve occupied and stabilized and restored this fantastical church building. Our specialty is fruit beers and sour beers. So that that we we can dive into that more as the conversation continues. But that’s where we’ve we’ve been in the last couple years is really honing on that specialty and expanding that in as many possible ways as we can.

Sam Schutte 1:47
Cool. And so you have a background as an architect, I think so how did that sort of influence where you located the brewery and kind of lead you to creating it in that location.

Scott Hand 2:00
It’s, it’s a really roundabout story. So my I am an architect, I’m a licensed architect in Illinois and in Ohio. My specialty is in performing arts and architectural acoustics. So, as I had been starting down that career path of practicing architecture and loving music and theater and performing arts, we moved my family back home to Cincinnati, partly to start this kind of venture of the combination music venue and brewery. So that was a business plan that was in the works for several years before this happened. And wanting just to get my hands on doing that for myself, essentially, instead of being an architect for somebody else, designing a performing arts facility, I wanted to do it with my own end goals in mind. And so that’s a key piece of Urban Artifact is the fact that we’ve got it music venue and performance space built into the to our home. The beer is where the heart is, but the music is where are the beers where our mind is. And the music is where our heart is, might be the better, better phrase. But doing those both together hand in hand is from the beginning has been the key piece of of the intentions. So that’s an as one of the reasons how I ended up in there as being able to be the architect for this facility. The manufacturing and beer brewing is something I in joy and have mindfulness of but that’s not my, my expertise. My business partners are the ones who are really into the, into the beer and how it gets made and the recipe construction and everything. To me, it’s more about the atmosphere of the experience and being able to combine the enjoyment of drinking great beer and enjoying a great show

Sam Schutte 3:59
and so I’ve been down in the we’re like your tap room is down in the basement of the church or whatever, I guess the whatever that area was called. It was a church. So I guess what kind of as an architect, what kind of work did you have to do to that facility? I mean, obviously, you know, the brewers brought in tanks and pipes and all that sort of stuck, right. But what did you have to do that, you know, you had to work on

Scott Hand 4:22
So for folks who haven’t been before, we’re in the, like I said, mentioned that it’s the historic St. Patrick’s Church building built in 1873. So we use the undercroft of the the church building. For the tap room and the music lounge, we actually left the sanctuary space empty. We use it for renting out for large events. We can either host our own big music fence or host it up for weddings and receptions and stuff like that. The brewery itself where we brew the beer is in the gymnasium building which is behind the church. So it was obviously a big empty gym. There previous owner was a cookie bakery. So that was an easy conversion, we did have to do a little bit of adjustments put in some overhead doors, a new concrete floors, but it was ready ready for brewing much easier than trying to put it into the church building, which is we had a very brief conversation, but it was not worth the effort. Plus, then we got to keep the big open space to use for events. So the lower level of the church then became the primary spot to put all the action it’s accessible already, which is the main one of the one of the reasons we didn’t make the tap room on the upstairs level is because it’s inaccessible space, we would have had to find a place to put an elevator and ramps the downstairs space has felt a lot more comfortable. It’s the right kind of proportions for having a group of people enjoying themselves rather than in the 35 foot high ceiling space of the upstairs. And then we could also tie the music and a lot easier to because the acoustic Except the upstairs are fantastic for a church choir, but they’re really not very good for any other type of music. Because it’s got an 11 second reverberation time. So we took that lower level of the space, we turned the South half into the tap room with the bar and seating and everything and then the North after that became the music lounge. So we build a stage, tune the acoustics, spend a lot of effort making sure that that is essentially the the the best sounding space in Cincinnati for this size venue. And that’s, still a piece of what we’re doing. And despite the Coronavirus issues of music being shut down, but that’s now we’ve got a future think about what that space is used for. But the original interjection from an architectural standpoint is finding a way that we could get all of these uses into what was essentially an empty an empty space before

Sam Schutte 7:07
So yeah, it was interesting. I had talked some with folks imaginary once about when they were doing their project and they said, you know, whatever you do, don’t ever try to turn aircraft hangar into a brewery. So that’s interesting what you said about the gymnasium how that was sort of plug and play for you guys, at least which certainly is nice. So what about your your partners that that in the business? How did you meet and then what led to you deciding to create a business Together?

Scott Hand 8:00
Well one of the roundup art pieces of the storyline is that the the original intention and location that we were scouting for this venture was the historic Jackson brewery building in North Over-the-Rhine. It’s actually just a block and a half from where Rhinegeist is now. And I don’t think fatally, but quite disastrously was caught caught fire this winter. But so I was actually working on that building planning and development for over a year came into some troubles with finding the right resolution between the owner and our financing lenders and had to walk away from that spot. And at that exact day that we had to walk away the church building that we’re in now got listed on market. So it was essentially meant to be that we found that every issue and problem that we had with that other facility this one perfectly solved So it’s exactly what we needed and wanted in the neighborhood that we really wanted to be in. And so that’s, how we got to that location. Also, at the beginning, I was working with a different partner who was going to be the brewer bring into our partnership, and he walked away at that same time too. So I had to scramble to find the partners to fill in my experience gap, which was not in the brewing end of things. And I essentially just started calling back through all of the people I had talked with over the previous two years kind of scouting the business plan around and landed on Brett and Scotty who are my partners now who just absolutely loved what I was about to do. If I hadn’t partnered with them, they would end up being my competition, probably in the next year anyway, so we complemented our experiences perfectly and decided to jump in together, Bert was actually hiking the Appalachian Trail with his wife at the moment at the time. So they canceled their hike, flew back. And we close a loan, like a week later.

Sam Schutte 10:13
Awesome. So how did you and you mentioned earlier that you’re all specialties? Fruit beers? Mm hmm. How did you decide on that? What path led to that

Scott Hand 10:22
it was a combination of what Brett is really good at what he likes, and what we all you know, the group of us liked together at the beginning and I feels like that happens a lot with other breweries as we think, oh, we’re going to need to do one of everything we need to do an Irish stout, we need to do an IPA we need to do this. And small brew pubs in specific, like neighborhoods do kind of need to have that palette. But if for what we were going after, which is kind of that regional brewery scale. We tried that at the beginning and it just didn’t work. It didn’t stick because people will come to the taproom for that, but that’s not what was selling in other locations. We couldn’t move that type of mixed pallet of stuff through retail or through draft and other places. So we double down on the things that we really enjoyed making up at the beginning. And that people in the tap room were saying, We’re our best beers on tap, which just happened to be the fruit and sours. So one of the very first ones beers in that style that we did is now our flagship, the gadget, which is a raspberry blackberry midwest fruit tart. That combination is essentially was told to us by our bartenders, they said, This is what everybody’s been asking for. Can you can you make it and make it as sour as you can? And now that’s nowhere near the most sour thing that we make, but it was at the time. And so that’s the gadget is the kind of like the initial impetus for that style and spark for the style beer that we are really well known for now.

Sam Schutte 12:07
Yeah, cuz there’s there’s all kinds of variations that are, you know, not a similar recipe like gadget, I guess, but similar kind of idea, right, and you know, astrolabe and some others out there that are various other fruit beers like that. And they’re all and I think it’s interesting because they’re all actually kind of brewed out, right. So they’re just a liquid. Like, they’re not like a slushy. Like you see some of those slushy beers that are like super smoothies and whatever. So I guess you’re, you all sort of filter all that fruit, material fiber out of it, right?

Scott Hand 12:37
Yes. And that’s, that’s a big key piece of the difference between, like, if you go on untapped the top 50 fruit beers in the country. Most of them are going to be these slushy type fruit beers. What they do is they put the fruit in after the beer has been fermented, so it’s sweet. It’s actually got real fruit, pulp or puree mixed in with the beer, but it started off as an already alcoholic beer and then they, they essentially water it down with sweet fruit puree. We use it more like a wine where we put the fruit into the beer before fermentation and then ferment all the sugars out. Which is why most of those Midwest fruit tarts are in the eight 910 percent alcohol range, but they’re also dry. So that’s part of why the tartness actually works is because the sourness of the beer balances. The fruit flavor actually can hide the 9% alcohol content. And it doesn’t come off as being sweet. It comes off more like more like a wine drink would be.

Sam Schutte 13:41
Yeah, no, I think it’s pretty interesting chemistry and you mentioned you know, wine drinks and because I you know, my wife’s favorite beer is the pickle beer I think I was telling you before, which is certainly not exactly fruit right but it’s it’s a it’s a unique creation that

Scott Hand 13:57
we could we could dive into the details in some manner. intakes of fruit versus vegetable versus right. But yes,

Sam Schutte 14:04
that was said, cucumbers are fruit probably technically right?

Scott Hand 14:08
I’m not I’ll slide for whatever you want.

Sam Schutte 14:11
And then but you do actually also have some beers you’ve made that are based on some actual wine I believe. And then I saw someone else was saying out there that their favorite beer is the Bloody Mary beer you’ve made. So you’ve gotten into some really kind of experimental interesting combinations that I think they’re I don’t know, I mean, I feel like they’re probably likely the only one in the US or at least very few in the US. breweries making something like that, that you think that’s the case? I

Scott Hand 14:39
I can’t say that we’re the only but I we definitely are the ones pushing the limits on some of that stuff. We do have those two steps. So you just mentioned two different of our kind of like lines of beers. One is the what we call the brut Fruit Tart, which is essentially that’s the same as the Midwest fruit tarts except it’s very specialized. We’ve brewed it in conjunction with one of our brewers who’s actually got his wine certification. So he’s a Cicerone. Or is that the wine one? forgetting But anyway, if they’re just single varietal grapes, so we’ve got one that’s, you know, a Cabernet Sauvignon, and we’ve got a merleau. And it’s just those types of grapes. And you can actually taste like the nuance between the grapes just like you would with a wine. except they’re carbonated, and they’re actually a beer base. But it’s still heavy, heavy on that fruit flavor. The other piece that you mentioned is kind of what we’ve moved into an Epicurean line. So essentially food based or food influenced based beers. The Bloody Mary is one we just did. There’s a whole variety of the pickle ones that are coming out next month. So we’ve got a spicy pickle and a bread and butter pickle. Historically, we’ve also done ones that are like mushroom based And things like that

Sam Schutte 16:02
think I had the right and salt one. Oh yes, Epicurian.

Scott Hand 16:05
Yeah. So that’s another other Epicurean line where it’s it’s meant to be either with drank with food or be based off of a food recipe.

Sam Schutte 16:13
So are you doing food pairing tastings, that sort of stuff at the brewery as well where people come in and try it with some recommended food? Have you have you thought about that?

Scott Hand 16:23
Yeah, we, we did a little bit of that when we started off with the Epicurean lines and we have a festival, which is at Thanksgiving, it’s the Wednesday before Thanksgiving, every year that is our now it’s our Epicurean festival. What do we brand it? We’ve called it bomba Vaughn. So it’s got all the Epicurean beers and it’s paired with local vendors, food vendors who have made recipes specific to match up and pair with those. And hopefully, we’ll be expanding that sort of thing. Once the taproom starts opening back up too

Sam Schutte 16:57
Yeah, no. Well, it’s definitely interesting that you’re You’re used basically your customers requests to kind of refine your product, right? Because I think that’s better than trying to figure it out within, you know, without any input. I mean, it is it is really interesting to me how, you know, from a business case, sort of like how all these breweries need to find their own niche or their own specialty in order to stand out, right. Either it’s for, you know, one particular beer maybe that they’re really strong at, or, you know, the how fun their tap room is, or something like that, or, you know, they all have some special niche, you know, so I think you guys have done a really good job with with sort of experimental exploratory beers and I, I had some of the there was the missing link beer to it had a really amazing story to it. around how you started that,

Scott Hand 17:48
yeah, I first I totally agree with what you say. And that’s usually my number one business advice. I tell the other people who are getting into the burning businesses, find out what your niche is, and make sure that you relate back to it with everything you do. That’s one of the things that took a while for us to figure out that it’s important, but it’s an it’s the key piece of every every you know, every decision we make, we have to say, is this actually what we are? Does it help with getting into that niche better or is it just some deviation and distraction, because that that does doesn’t help. But the missing link beer that is the beer by itself is not particularly interesting. It doesn’t have a whole lot of flavor. But it’s totally the story behind it that sells that one. Bread and some of the the team from the brewing staff went down into a historic lagering tunnel that they just opened up. Like as they were unearthing the the entry to it like moving the stones they actually like when in Indiana Jones style took swabs out of the hundred and 50 year old brewing vessels that were down in those in those cellaring tunnels and then sent them off to a lab to see what they found. And it turned out that what they found was actually regular brewing yeast still alive growing on there. So they cultured it up. And we pitched it into a batch of beer with a base that we thought was going to be similar to what they would have brewed historically 150 years ago to try to recreate what that beer would taste like.

Sam Schutte 19:18
Yeah, it’s pretty wild, just to think about, you know, like the, what they saw or what they what they experienced as beer that long ago wasn’t exactly what we experienced as beer. Like they their tastes were different. You know, they certainly didn’t drink the variety, I suppose the beers because, I mean, I think there’s a lot of us you really can’t do without adequate refrigeration and stuff. Right, right. And just more advanced processes. So it’s kind of funny how, I don’t know it was it was a throwback for sure. So is interesting. Now, do you all distribute yourself or do you do go through one of the major distributors we we do not self distribute. We actually retail distribute to 10 different states. So eat and beer distribution is kind of a crazy animal of its own. So each state or portion of some states all have their own distributor. So we’ve got and one of my business partner Scotty, he’s and he manages all those relationships and helps us been you know, we’ve been expanding slowly across the Midwest essentially, in Florida or in Florida. So yeah, we started in Ohio, we kind of got to where we thought was a good point in Ohio and then started spreading out past that and one of the big switches that just happened partly because of the Coronavirus shutdown is we branched out into direct ship distribution. So that part we do ourselves. We pack and ship just straight from from the from the birth right. Yeah, so we’ve got an online order system. We pack and ship UPS actually does that Delivering but we’re in a 11 states for that footprint, surprisingly, the only overlap between is Ohio so we don’t direct ship to any of the other states that we retail ship to. And that’s totally a legal issue not a not a business decision at the moment.

Has that been the demand, I imagine that’s been a very popular service, you know, shipping directly to customers is that just like, really, if you had to grow staff to handle that, or just, I don’t know, bring in all kinds of new methods to handle that kind of shipment.

Scott Hand 21:33
Well, it was obvious, partly a mother of invention sort of thing. So we knew we were eventually going to be doing that it was been in the works. But then, you know, March 20, or whatever, when we realized we weren’t going to be able to have the taproom open, we pulled the trigger and said we need to do this as soon as possible. So six days later, we launched that website, with all the stuff that we had in package at the time. The law had allowed us to open up and Direct ship to within Ohio since the breweries in Ohio as a manufacturer were allowed to do that. So that was what we did first and then immediately sent out applications to all of the other states that allowed us to direct ship from Ohio to their state. And yeah, that’s it. Sorry to cut you off. It’s been crazy. Like we that’s been what sustained us through this shutdown so far. And the the demand for it has just grown over the last eight weeks. It’s been crazy.

Sam Schutte 22:30
Yeah, it’s interesting how it’s almost like it introduces a new a whole new channel that maybe wouldn’t have necessarily caught on in popularity. Who knows? I mean, it made it maybe it would have maybe it wouldn’t have Yeah, but now that people are used to it, maybe they’re gonna keep doing it, you know, just forever right? And sometimes that’s what it takes us people to get used to some new way of buying or doing things you know, before they really before it sticks. So it’s pretty cool and that’s and that’s an is your website

Scott Hand 22:59
Our websites the online ordering website is

Sam Schutte 23:06
That’s right. Okay, I thought it was different. Okay. You just wanted to mention that in case anybody wanted to look at it,

Scott Hand 23:10
please go check us out, we’ve got all of our beer, all of our merchandise like shirts and stuff. And I just started putting up the some art prints. So art that’s been done for the labels and for other branding stuff, which is that that’s my baby, that’s a piece that I’m in charge of, is the aesthetics of the brand. So I’ve got enough compliments that I decided to get over my innate humbleness and put those up there for people to buy.

Sam Schutte 23:38
That’s a good point, actually, because you’re right, that all of your cans have pretty detailed unique like there, other than maybe the font on the front of the typical cans, the black letter in the black letters, and then that’s kind of the same but everything else with the cans are different, particularly I think some of the Epicurean labels and all that are really distinctive. So how does that mean how much time Does it take to create the artwork for each new can and that’s so that’s your baby?

Scott Hand 24:04

Sam Schutte 24:04
How do you how do you come up with the concepts for those?

Scott Hand 24:07
Oh, well that’s…essentially the thing I’m most happy about in terms of building this business is that I’ve been able to find my niche the things that I really enjoy doing and that stupid caveat of you know, if you if you find a job you love, then you’re never working a day in your life, which is totally false. You work overtime all the time forever, right? But I love this art. I love doing the artwork, it really is enjoyable to me. Some of those are frustratingly difficult like that. The picture on that vocarder can was really hard to draw. I couldn’t get it quite right but it’s also just a simple pen and ink drawing. So it took a couple hours just to

Sam Schutte 24:51
you draw them yourself?

Scott Hand 24:52
I do and you’d be surprised that most of that artwork for like the Midwest fruit tarts is literally a pen on it. piece of paper like printer paper that I’ve taken a picture with my phone, and then edited a tiny bit in the computer. The the ones for the Epicurean ones and the more fancy labelled ones, I’ve actually started doing real watercolor paintings. And those are the ones that are ending up on the website. Now to us. It’s just been a lot of growth artistically and been able to expand the brand in that direction too

Sam Schutte 25:27
I’m going to venture to say you’re probably one of the very few brewery owners in the United States that paints or draws their own can art. Like, that’s got to be a very small set of people.

Scott Hand 25:38
I’m sure it is.

Sam Schutte 25:39
I mean, maybe I’m neglecting someone else in Cincinnati who does that, but I don’t think so. That’s a unique set of talents, for sure to business. Very cool. Yeah. And I think that’s, that’s interesting to know. You know, it’s like because I think in any kind of brewery, there’s never just one person like you can’t I don’t think I’ve never seen a brewery that started well, that’s not really true. I have seen some that are started by one person. But typically it’s 2, 3, 4 people. And not all of them are going to be master brewers, because you don’t need that. Right. Right. So then what are the other people do, right? Yeah. And if you get enough of them, then it’s like, well, we got somebody handling distribution brewing the taproom. Alright, then there’s this guy. So that’s awesome that you’re able to find, you know, something like you said, since you’re not the one with the brewing background, how can you really contribute to the business and making it unique? And and I think you said as chief of organization, you manage really kind of all like the true business business stuff, as well as a set, right?

Scott Hand 26:37
Yeah, I tend to tell people that my job is just to make sure everyone else can do their job without any hassles. So I’m not always successful, but the goal is just to like pull out all of the things that might be constraining folks from getting getting stuff done. If I can make their job easier. That’s that’s what I’m trying to get done.

Sam Schutte 26:55
And I think that’s, I mean, that’s the vision that everyone should have in any business anywhere. If they’re if they’re in That role, right? It doesn’t matter if you’re a software company or a brewery, like, if you know, like, if I was in there messing around with code all the time. That’s just wrong, like should not be doing that should be doing what you just said making sure that other people can do their job. And and blocking and tackling and stuff.

Scott Hand 27:15
That’s probably an applicable skill for any position in any business. Really.

Sam Schutte 27:21
Yeah. Very cool. You mentioned you know, just Coronavirus stuff and reopening and of course, it’s a hot topic. Everyone’s talking about them. I guess what what are the main things that your as a brewery, you know, are looking at when you reopen that you want to prioritize? Or I mean, obviously, there’s safety and stuff, but you know, how are you going to make what’s key to that experience that you want to make happen?

Scott Hand 27:45
Yeah, that’s, we’re still struggling with that, honestly, and I don’t have a perfect answer. We were decided we’re not opening right when we’re going to be allowed to because we want a little bit of time to explore and see what it looks like in other locations. We realized that people come to our brewery with the expectation of having an experience, we hope it’s good, what’s our goal is to kind of push it towards being a good experience, having, you know, enjoying some good music, enjoying some good beer. If we can’t do that, then we’re not going to be successful. And so we need to kind of mitigate all that stuff. In the meantime, I’m not sure that I’m, we’re comfortable having people you know, sitting in little groups of two, six feet apart, you know, scared to walk through the crowd and order that’s, it’s not going to be fun for anybody. I’m not saying that other other places won’t be successful at managing that in their own spaces. Our church, you know, basement of a church building, it’s really difficult because there’s so many constraints we know you know, it’s only so wide. It’s, there’s doors in these locations. It’s there’s not a lot of windows so it doesn’t feel particularly open. So that’s it, that experience is something that’s very Really important to how we feel the brand gets interpreted by other people. And then on top of that, we have the music issue to where we you know, we used to have music five nights a week and we had to shut that down. I’m not sure we’re going to be able to open that up for quite a while just in terms of safety and security. So what do we what do we do to kind of still keep that heart of the business keep that space in use but not make it seem like it’s just a total failure in terms of that experience that we know I don’t have an answer for that yet.

Sam Schutte 29:33
Yeah, do you have outdoor space there the you can play music outdoors and stuff?

Scott Hand 29:37
we do and that thankfully, we’ve got a fantastic courtyard next to next to the church building which is it gets great sunlight got a huge 115 year old gingko tree that shades it so we will be using that probably before anything else will open up we will build a little stage. It’s already in the works well, so we’ll have music and outdoor seating out there.

Sam Schutte 30:01
Cool, cool. Yeah. And we were talking a little bit before about for some of your most popular beers, you actually have started brewing that with a contract brewer and you’re really kind of specializing your brewery in North side there to be working on your sort of more smaller batch beers, I think is that is that correct? That is correct.

Scott Hand 30:20
Yeah. So we, we contract brew through a brewer up in Wisconsin, they take off the essentially the capacity for some of the more in quotes, easier to brew beers. The ones that aren’t quite so complicated in terms of the fruit additions or the other levels of that and that helps free up the tank space in the Northside facility for to be more adventurous and make some bigger batches of the stuff that people may not have had before because it is actually selling now. So we’ve got the the both of us Crowd demand for it and the capacity to handle it.

Sam Schutte 31:04
Yeah. Awesome. So, you know, once once things get open back up, and everything’s proceeding as normal. I mean, obviously you guys are, I think you’re very innovative brewery. What do you think is next, you know, say, you know, during next year, whatever wants things are back to normal, what are some of your future goals for what you want to where you want to be where you want to go?

Scott Hand 31:26
I definitely see that the online store is going to stay. So our anticipation is that we’re going to keep servicing that. It’s been fantastic, because normally, like the extremely specialized stuff that I was just mentioning that we brew on site was historically only available on site. So now we’re able to ship it to people in Cleveland or to people in Virginia or Oregon, or whatever, and they can get a taste of some of the weird stuff that they would never have been able to find on their store shelves. So we’re going to keep doing that and hopefully keep growing that end of end of things. Because of this been able to disperse the product in a new way, we do see the growth of some of those more adventurous beer styles. So the fruit tarts and Epicurean lines are going to continue to grow in their own way. And we’re going to try to hopefully keep that going.

Sam Schutte 32:19
Well, especially cuz I imagine theoretically, with that online store, if you get the right licensing and whatnot, you could sell the 50 states right

Scott Hand 32:26
that’s part of number part of what we’re, that’s the legal battle, and we’re hoping that the Craft Brewers Association jumps into that and helps us mitigate the legal landscape. But yeah, there’s a whole reciprocity in there apparently, there was a court issue with wine because wine Blankenship and apparently they they won the argument by saying that if, if you could ship wine out of your state into another one, that they should allow it the other way around. And right now that’s not true with beer. So in theory at some point the courts I’ll have to take that up.

Sam Schutte 33:02
Yeah, well hopefully that’ll that’ll work out. Sure. Well, so if you know basically once you all are open again, and I guess where should people look to find information about when you’ll be opening and how to find the brewery and such

Scott Hand 33:17
social media is almost always the best you can find us on Facebook is probably the easiest. We’ve been trying to keep things up to date on Instagram. usually find us under artifact beer or you can search for Urban Artifact. Again, the ordering online ordering websites, but you can find it from also.

Sam Schutte 33:42
Right? Yeah, and I believe the pickle beer is releasing June 22 22nd

Scott Hand 33:47
is the big pickle pickle release.

Sam Schutte 33:50
a month from today.

Scott Hand 33:50
We historically had a big pickle eating contest and unfortunately that’s on hold for this year but the beer is going to be around and we’ve got four packs of mixed pickle varieties coming out with it too.

Sam Schutte 34:04
Yeah, so stay tuned for that and and watch social media for when that’s opening. And if people have any questions for you should they reach out to you on LinkedIn or something like that if they if they’re, if they want to connect with you yeah,

Scott Hand 34:16
LinkedIn is a great place to connect with me. I’m I’m pretty active on there. You can find me at Scott Hand.

Sam Schutte 34:22
Great, awesome. Well, Scott, thanks so much for coming on the show and talking to us about the origins of your of your brewery. You know, I think you guys are doing great work there and really interesting stuff and, and I hope to come down and visit as soon as things have returned completely back to normal. And I will be watching for the pickle beer.

Scott Hand 34:39
Sounds good, Sam. Thanks for having me on.

Sam Schutte 34:41
Yeah. Thank you.

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