Oral history interview with Rebecca Spence, 2018

Erin Lawrimore: So, can we start by having you say and spell your name?

Rebecca Spence: Yes. My name's Rebecca Spence. R-E-B-E-C-C-A S-P-E-N-C-E.

Erin Lawrimore: Awesome. So, today is Wednesday, June 26th, we are at Haw River Farmhouse Ales and we are talking with Rebecca Spence for Well Crafted NC. So, Rebecca, thank you. Can you tell us a little bit about yourself? A little bit about your background?

Rebecca Spence: Yes, so, I live in Greensboro with my husband. And we moved out here 2015. Grew up down on the coast, moved out here to Greensboro in 2015 and I was trying to get back into the Brewing industry. I had managed to find my way 00:01:00there early on in 2013. And it took a little while but eventually found Saxapahaw and the rest is kinda history.

Erin Lawrimore: Awesome. So, let's talk a little bit about how you got here. So, what was kind of your first foray into brewing?

Rebecca Spence: Okay, yeah. So, 2013, well probably should start 2012. So, 2012 moved out to Greensboro to go to UNCG. Did a year there and then over summer break my best friend and I were living together. We moved back home to the coast, the outer banks.

Rebecca Spence: So, Jarvisburg, Currituck area. And that's where the Weeping Radish is right now. So, they had moved from Manteo down to Currituck several years earlier. Through her, I ended up working over there. And that was my first ... I started off front of house.

Rebecca Spence: So, doing a lot of their retail beer sales and then butchery 00:02:00stuff. Then through that kind of got into craft beer a little bit more. So, I got into a little bit right after I turned 21 but it was taking advantage of the Greensboro beer culture yet.

Rebecca Spence: So, when we moved home, started to get into a little bit more of that. And then they needed help back in the brewery 'cause summers are obviously crazy down there. So, they need an extra pair of hands and I started off beer monkey washing kegs, filling liter bottles, washing liter bottles, kind of connecting the back and the front together. And that's how I got interested in craft beer and got into the beer industry at the same time.

Rebecca Spence: Albeit, in like a really small way. But it's great and it makes me happy obviously that that's how the industry still works. You can start small and then kind of work your way up. And that's exactly what happened. I was there in both capacities for a little while until we moved back out to Greensboro a few years later.

Rebecca Spence: And then from there I started home brewing, doing a lot of spontaneous fermentation experiments, things like that, food fermentation. So, Kind of just wanting to grow my body of knowledge and experiment and play with the actual fermentation side of things.

Rebecca Spence: So, a few years later, yeah, probably two years later, ended up following a buddy out here when they needed the help in the same capacity. So, I beer monkeyed around until they needed help as an assistant brewer and here we are.

Erin Lawrimore: Here we are. So, you mentioned UNCG. What were you studying at UNCG?

Rebecca Spence: So, I was doing ... I was studying history actually. I studied history and I took a couple of their theater classes as well 'cause that's always been like a corollary interest. So, not anything science-y which is a little weird. That was always more of a side project for me.

Erin Lawrimore: Yeah, that's what I was wondering. The science background seems to be one that comes in pretty handy. So, you know, you talked about kind of 00:04:00starting. I guess, you started on an industrial system then went home brewing and then went back?

Rebecca Spence: Yeah, I have really ... it's a weird background when you look at it 'cause a lot of people either start from doing ... they start the school background, they go and they do brewing school, trade school. And they jump right into the commercial side of it. Or you got home brewers who work your way up and you still jump in as brewer.

Rebecca Spence: But yeah, mine was way back and forth. Started off doing ... I didn't brew while I was there. I was able to help with a couple of small things regarding the brewing. But it was more cellaring and packaging and just kind of learning through absorption. And then, yeah, just kinda flip flopped it around a little bit.

Erin Lawrimore: Yeah. So, can you talk about some of the resources that you've drawn on just to learn and teach yourself or learn from others?

Rebecca Spence: Yeah. So, trying to think, I do a lot of talking to people. The 00:05:00assistant brewers, wherever I go ... or wherever I go, the two breweries I've worked at, I've always been put right there with the assistant brewers which is great because they're mounds of just information, you know?

Rebecca Spence: Head brewers are more often then not busy. If you're lucky enough to have, okay, head brewer, assistant brewer, and then your packaging crew, your cellar crew, more organization than most breweries have got because tight crews around here. But if you can glom on to somebody who knows and then just pick their brains.

Rebecca Spence: So, I did a lot of that with Chais when he was assistant brewer. And then Cory was our assistant brewer over at the Weeping Radish. So, got to talk to them a lot. And then outside of being around people who I could kind of question like that, a lot of reading. Some of the Brewer's Association publications. A lot of those books I really enjoy, still working my way through 00:06:00some of 'em.

Rebecca Spence: Chais was nice enough to lend me some of his textbooks from the Wake Tech program. So, those have been really informative. And then like just, I mean, if you get a wild hair and want to know about lagers there are so many good resources online. A lot of the more official websites have more in depth than science side of it, which I really enjoy.

Rebecca Spence: So, that kind of stuff. And then, there was one other ... oh, yeah. Sandor Katz's Art of Fermentation has been really informative for me. That's what's got me into a lot of different things. Kind of the missing piece from the history major and then that's got a lot of cultural stuff. So, it bridged the gap and got me interested in the science side of it. So, from there on could go on and use it as a jumping off point. Lots of books, lots of podcasts, lots of talking to people.

Erin Lawrimore: Yeah. So, here at Haw River, you know, the beers are mainly Belgians. Weeping Radish is mostly lagers, right?

Rebecca Spence: Yeah.

Erin Lawrimore: Can you talk a little bit about the differences there and maybe some of the differences not necessarily in terms of style but we can go into that too, but process and your role in that.

Rebecca Spence: Oh, turnaround time is the biggest one that people think about. So, lagers, they're cold fermented and it takes different process from fermentation side. Brewing is mostly the same for both lagers and ales until you get into specific kinds of ales, specific kinds of lagers.

Rebecca Spence: But yeah, you're looking at a six to eight week turnaround cellar time for lagers. And then for ales, two to four depending. So, it's a different kind of product too. Lagers are associated with being a lot more crisp, a lot more light. But that's probably the biggest difference that I've 00:08:00noted between the two of them.

Erin Lawrimore: Yeah. So, as a history nerd, when you were working at Weeping Radish were you aware of the history of the place where you were working? Is that part of the culture there?

Rebecca Spence: Oh, definitely, yeah. It's not necessarily something that gets talked about on a daily basis but they've got tours that come through so you get to hear that a lot. They got a wall that details North Carolina breweries by year so you can kind of see the growth overtime. But yeah, with Uli being kind of the grandfather of it all, yeah, it's very present.

Rebecca Spence: And for me, it's a rally historical area anyway. So, I was looking into that stuff to begin with, especially with them being initially rooted in Manteo. You know, you start looking at any history over there, bring it up to the present, you're gonna run across mile markers like that, it's kind of cool.

Rebecca Spence: Plus, their new location, well new location but where they are on mainland now is about five minutes from my house. So, it was very present and I did a lot of looking into it prior to. Yeah, it's really cool.

Erin Lawrimore: Yeah, yeah. So, let's talk a little bit about your process here at Haw River. What does the brewing cycle look like here?

Rebecca Spence: Okay. Let's see-

Erin Lawrimore: Particularly from your perspective.

Rebecca Spence: From me? Oh, okay. So, I started off more doing cellar stuff to begin with to kind of learn and work into the production side a little bit more. It comes in more on the ... well, starting from the backend honestly, like it's a weird way to think about it.

Rebecca Spence: but if we ... like, I started off doing more work with finished 00:10:00beer. So, bright tank on, kegging, things like that. Making sure our carbonation levels are right and some flavor adjustments that happen on the end of the process there. And that was where I kind of got started with Haw River doing more of that finished product type stuff under direction and then working forward towards the actual like, okay you start with the brewing and then working it through the different, you have brewing then the fermentation process and then the finishing, you know, secondary fermentation and packaging kind of deal.

Rebecca Spence: So, I kind of learned it backwards. But yeah, looking at it now, it's very nice to be able to be with the beer from start to finish and then learning a little bit more about the science that goes on in the middle of it. Which I like, so.

Erin Lawrimore: And I was gonna say, and I have a sneaking suspicion I know the answer to this already, but what's your favorite part of brewing?

Rebecca Spence: Yeah, that's probably it. The fermentation end just because it's 00:11:00fascinating to see how it's different from beer to beer. And it makes me realize there's so much that I don't know about it if you're thinking about it from a molecular level up.

Rebecca Spence: You know, it's really ... you don't see a lot of that. But I love knowing that it's going on and knowing that all of these different factors that we have a hand in from start all the way through to fermentation effect how the beer is gonna finish, how it's gonna develop in the tank and then how it's gonna finish. Yeah, fermentation is definitely the most fascinating part of the process for me.

Rebecca Spence: Brewing is a ton of fun. And the cellar and the packaging, that's the hard work part. But I very much enjoy the care of with the yeast and the wort as fermentation goes on.

Erin Lawrimore: How 'bout the opposite end? What is one of your ... it can't all be sunshine. What's you're least favorite part?

Rebecca Spence: I think most people in the brewing industry will probably relate to this one. It's the cellar logistics so to speak. You package the beer and then you have to somewhere to put it. Like, somewhere that's gonna be organized, somewhere that's going to be the right temperature so that it is the same product that went into kegs when somebody here or down the road takes it out of the kegs.

Rebecca Spence: So, after-care of the beer is something that I have had to make an effort to be way more mindful of 'cause, you know, it's very easy to be like, "Okay, it's done." It's like, "No." You still have to take care of that, you put so much work into it. So, yeah, the logistics after the fact are definitely not as wonderful. I still can't say I don't like it 'cause I waited a long time to be in the industry, so.

Erin Lawrimore: Right, right. Well, let's talk about some specific styles and 00:13:00specific beers. So, do you have a specific style of beer that's really your favorite to brew?

Rebecca Spence: Here versus at home are kinda two different answers. Like, I love brewing and making mixed culture beers at home 'cause you get to play with it and it's way more unencumbered, you know?

Erin Lawrimore: Mm-hmm (affirmative).

Rebecca Spence: You know to a degree what you're gonna get but there's a lot of stuff that is just wild and wonderful. So, you can play with it plus you're not worried about contaminating anything which is something that's just completely different on a production side.

Rebecca Spence: So, that's the fun part. Mixed culture and sours at home, definitely my favorite. Here, I've really enjoyed getting to work with some of our darker beers 'cause that was something I did more at home. A lot of stuff, that's what my family likes to drink. Like the Javaberry Cream Stout. The St.Benedict's Breakfast Dubbel. And then some of our two barrel stuff. Love 00:14:00brewing on our two barrel system.

Rebecca Spence: I could probably say anything we brew over there. But we've done a couple of hybrid beers. I think of them as hybrid beers like bière de gardes. So, we're using our saison yeast and then cold fermenting it like you would a lager. So, it really pulls from both traditions that I'm familiar with, or Belgian becoming more familiar with.

Rebecca Spence: But you get to do the German side of it with the lagering process which pulls on my heart strings. And then stuff that is very Haw River. And those are probably my favorite styles to do professionally.

Erin Lawrimore: So, you use the phrase very Haw River. How would you define a Haw River beer?

Rebecca Spence: Well, initially like right out the gate, anything Belgian styles and especially if you're looking at saisons in particular 'cause I wasn't ever really familiar with saisons coming into this brewery. And it was like, "Okay, I have some research to do." And then just paying a lot of attention to the hands on learning part 'cause it's different.

Rebecca Spence: Yes, they're ales, but they are like, to me, they're more mindfully crafted because you're looking at that Belgian farmhouse tradition. So, especially when you come into some of the mixed culture stuff that we do, it hearkens back to that quite a bit. But, yes.

Erin Lawrimore: And you mentioned, you know, you mentioned home brewing and playing around there. What are some of your favorite things that you've played around with at home? Whether they worked or not.

Rebecca Spence: Yeah, I was gonna say that's part of the fun of playing around with it I guess. I'm trying to diversify, or am trying, did try as well. You don't get as much time after you do it professionally to do it at home. But played around with trying to diversify the different styles I was brewing. So, getting to know some different strains of yeast.

Rebecca Spence: And, malts especially, I need to keep expanding my hop repertoire, I usually reference our resident IPA expert for that. But let's see 00:16:00... I would say probably, so recently, I had a gift beer that I brewed for somebody. And it was a stout, it was an imperial stout that we aged on red wine soaked wood chips and added cocoa nibs and secondary fermentation. And that was probably one of my favorite ones that we've done.

Rebecca Spence: I say we, my husband helped collaborate on that beer. But that was probably one of my favorite ones so far just because execution was a lot better. And it was weird, it was a bunch of stuff we hadn't tried before on the home brew scale. But outside of that, I did a mixed fermentation barley wine that aged out to be pretty fun.

Erin Lawrimore: Yeah. Kind of to go back to the history piece of things, when 00:17:00you're working on the beers, particularly at home, are you thinking about historical beers and how things have come along? Have you tried any of those?

Rebecca Spence: So, those are definitely on my list. Right now, I have done more, oh gosh, and it's been a while. It wasn't necessarily a beer, it was more of like a ... well, there have been several more historical, more culturally rooted fermentations that I've done but they weren't necessarily malt based beverages.

Rebecca Spence: But it definitely is something that when I'm looking into building out a recipe, I go back and I look at how things have been done throughout the years. And whether you're trying to do an accurate representation of the style or if you're trying to go sideways a little bit, I think that information is really useful to have 'cause it's gonna tell you ... it's gonna connect you to that beer for one, which is something that's important to me as a crafter, you know, having a connection to your product or whatever it is that 00:18:00you're doing.

Rebecca Spence: And yeah, some of the historical beers, I love looking through those recipes and reading them. And it informed a couple of the things that we do. Everybody here's pretty good about that research aspect. But yes, I have got some of those on my list of want to do. Especially some of the like, the molasses beers and the more herbal, some of the weird recipes.

Erin Lawrimore: Yeah.

Rebecca Spence: Yeah, they're in the books for sure.

Erin Lawrimore: Yeah, do you have any ... can you think of any specific examples of kind of, maybe how something like that was incorporated into a beer here at Haw River?

Rebecca Spence: Let's see, a lot of times it's gonna be in our pens and the tierings that we do, little one offs that we break off from the big batches. The ... so, I say that and then the one I think of doesn't have anything to do with those.

Rebecca Spence: But when you're looking at the ... we did a sage, or we have coming up, it's a sage and strawberry Newlins pen that we did. And part of the 00:19:00sage came from ... well, we've got it down there but when we're looking into how to use it, I'll go through ... there's a book called Sacred and Herbal Healing Beers.

Rebecca Spence: And it's got a lot of really weird, like one off recipes going back, you know, they're written in the old English and it's not telling you pounds or ounces or whatever. It's saying one T-U-N-N-E, okay now I have to look up what that is and see what the reference is for, okay.

Rebecca Spence: But they have a section on sage, they got all this different weird stuff. So, I'll go and I'll look into that. And if we've got an idea from either Chais says, "Oh, I've got this at home or we got it here." Looking at that and seeing how other people have used it and kind of letting that maybe inform measurements to some degree. So, it takes a little extra research when it's that old but it's part of the fun for me.

Rebecca Spence: And when we did the bière de garde on the two barrel system, 00:20:00that one, I definitely went back and I looked and said, "Okay, well saisons we know about." But what specifically about the bière de garde has been ... what's been representative of that beer throughout the years? What makes it different from saisons or like a grisette or a gose or something. And then use that to build out my recipe to try and make it really representative of the style.

Erin Lawrimore: Yeah. So, putting on your forward thinking cap, where do you see ... you know, brewing today is a lot different from when you first started at Weeping Radish.

Rebecca Spence: Oh, yeah.

Erin Lawrimore: Can you talk a little bit about the changes that have happened but also how you kind of see the trends moving forward?

Rebecca Spence: Yeah, so, it was very much IPAs when I first in the brewery setting. And with that being said, they were, Weeping Radish wasn't necessarily jumping on and do it. It's the same here. We don't necessarily jump on every 00:21:00trend that comes along. But we've got stuff that is represented of the overall beer culture worked into our own personal credos.

Rebecca Spence: So, you would have the Sun Hands that we've got on right now a good example. You know, hoppy stuff being really popular but it's still a Belgian golden strong.

Rebecca Spence: So, with the stuff that's popular that was popular then, I mean, yeah, IPAs always. And not having been on the production side of it then, I couldn't really inform a whole lot as to the individual ingredients and stuff. But one thing that was cool to see from the production standpoint was that's when they started using more North Carolina malts.

Rebecca Spence: They got one of Riverbend's first shipments when they first 00:22:00opened up, which was super cool. And then to see that perpetuate through to today, you know, now you've got a lot more local maltsters and a lot of people using 'em. But, style wise in the future, I'm excited that people are getting excited about lagers.

Rebecca Spence: A lot of the ... at the festivals, you're seeing people pouring a lot more lagers. You're seeing better representations of that style come through. People are getting creative. I'm a little apprehensive to see like, a bubble gum, you know. Something crazy, we see all these crazy things are sometimes really good. But when people start to get creative with the lagers I think they're gonna find out how much different the yeast ... brewers know, they know how it is. It's gonna be interesting to see how-

Erin Lawrimore: It's a bit less forgiving.

Rebecca Spence: Yeah, thank you, that's a better way to put it, yeah. I don't know if it's less wiggle room but it's gonna be interesting to see when people 00:23:00start to get super creative with it and adding a bunch of adjuncts. Kind of excited to see how that rolls.

Erin Lawrimore: Yeah.

Rebecca Spence: But that and new and exciting styles of IPAs. I mean, they've got the more wine informed styles. I'm seeing a lot more starting out west again. Wine and champagne informed styles. So, that will be very interesting.

Erin Lawrimore: Yeah. So, you know, I don't have to tell you that craft brewing is traditionally a male dominated field even though if you're good a history student.

Rebecca Spence: Historically.

Erin Lawrimore: You know, it roots back to women.

Rebecca Spence: Ale wives.

Erin Lawrimore: Can you talk a little bit about being a women in an industry that's more male dominated?

Rebecca Spence: Yeah.

Erin Lawrimore: Maybe some of the challenges or even benefits that come from that.

Rebecca Spence: Oh, for sure. It actually, it was part of the draw for me initially because I've always been very comfortable. I grew up as a tom boy. I 00:24:00had my sister and one other female friend.

Rebecca Spence: So, I was really used to hanging out with all the guy cousins and everything. So, it was a place I was comfortable with. And throughout the growth in the industry, I gotta say it's been a particularly ... I haven't had some of the experiences that other women have had in the industry. Especially when you look at some of the stories coming out in other states.

Rebecca Spence: North Carolina has a good culture for women. Insofar, as my experience has been, and for a lot of the other female brewers and bartenders and just sales people, everyone within the industry I've spoken with by in large, has not had anything overly negative to say.

Rebecca Spence: Being in the brewery particularly, here, I will say here, has been really nice because the guys back there, they don't treat you differently 00:25:00because you're a woman as long as, you know, like with any other job and with anybody else. As long as you can demonstrate that you know what you're doing and you're competent.

Rebecca Spence: I haven't had any instances of sexism, anybody being patronizing, nothing so far. There are definitely places out there outside of the brewing industry where I've had that happen. So, it's been really refreshing and kind of surprising given that it is really a male dominated place.

Rebecca Spence: No, but it's been really informative for me not having those experiences, getting involved with organizations like Pink Boots where you have a lot of women from various sectors in the beer industry coming together and talking about their experiences.

Rebecca Spence: And you know, even though my experience has been overly positive, it's been really good to hear the stories of other people and be able 00:26:00to say, "Okay, well if that's happening to somebody else, not only is it something to keep an eye on as you go and you are at other places, support your fellow females in the industry." But to kind of look at it and say, "Okay, well, if that's happening, what can we do to fix it?" And that's been great.

Erin Lawrimore: Yeah. And Pink Boots in North Carolina has been booming recently. There's lots of regional groups and-

Rebecca Spence: It's exciting.

Erin Lawrimore: ... you did a presentation for the Triad group recently didn't you?

Rebecca Spence: Yes, yes, oh man, it was a lot of fun. I'm so excited to finally have a chapter in Greensboro 'cause it's ... well, Triad 'cause we've got Winston and everybody in there too. But, yeah, it's such a different beer community out there than it is out here more towards Raleigh, we're kind of smack dab in the middle.

Rebecca Spence: but it's a lot smaller and probably 'cause I'm more familiar with the area too. But, everybody's more condensed and there are fewer breweries 00:27:00that, more now that they're popping up. But everybody kind of knows each other, it's a very communal feeling.

Rebecca Spence: So, it was really nice, I have ... I knew Christina from Joymongers I met her through Pink Boots but I didn't realize that they also have a female brewer over at Preyer as well. So, that's really nice getting to know the other people, not only in the beer community, but specifically the women.

Rebecca Spence: Yeah, every meeting for the Pink Boots that I have been to whether it be Raleigh chapter or now Greensboro and Winston Salem has been super edifying and just really encouraging, really, a lot of fun to be honest. You get to go and you get to exchange ideas and problem solve a little bit. So, it's very cool to meet other people, other women in the industry.

Erin Lawrimore: Yeah, and I think, I would assume that having kind of that localized even more so than just a statewide group helps out a lot too.

Rebecca Spence: Yeah, it is. And on a professional level as well because these 00:28:00are the people where, you know, "Oh, we're missing a bag of dextrose." "Okay, well I've got so and so around the corner, maybe then can lend us one."

Erin Lawrimore: Yeah. So, if we had some woman walk through right now and say, "I want to become a brewer." What would be your advice for her?

Rebecca Spence: Oh, man. I would probably say read as much as you can ahead of time, make sure that you understand what you're getting into because it's ... I've experienced with guys and with women, they come into the brewing industry thinking, "Hey, I'm gonna be brewing." That's actually like the smallest part of the job.

Rebecca Spence: Yeah, I would say talk to people, read, and find somebody who home brews and jump in on that. Go with them through the recipe building process, through all of the nitty gritty, through the equipment setup. That's a more accurate representation of the level of effort you're going to be expending 00:29:00because brewing on a big system is ... it's still work and it's still attention to detail. But it's a lot easier than it is a home brew system 'cause you have to setup and you have to ... you are responsible for everything and you have to jerry rig it and that's a huge part of this job. Rolling with it and making it work are like the key phrases. Yeah, do the research, walk the brewery, come and experience a day of keg washing if they take .. deliveries.

Rebecca Spence: Yeah, I promise the ceiling won't fall through. But yeah, go and volunteer for a day and wash kegs or do whatever grunt work it is that they need doing because that's going to be an accurate representation of life in a brewery. It's a lot of fun and it's a lot of creativity, but it's a lot of actually physical work too. So, know what you're getting into.

Erin Lawrimore: Yeah, yeah. So, we've got a few kind of fun questions at the 00:30:00end. What's your favorite beer here to drink?

Rebecca Spence: Oh, man.

Erin Lawrimore: Not to brew, but to enjoy.

Rebecca Spence: I really enjoy Darius the Giant. It's a red sour base, we use a flemish ale blend in it. And then it's for like a year plus on mounds of cherries in a bourbon barrel. So, it's just a beautiful sour. I mean it's tart, it's acidic, but it's balanced on the malty side. It appeals to that funky heart that I've got. Love the clean beers but man, I really love some funk. And it's just really well done.

Erin Lawrimore: Yeah. So, what about outside of here? Do you have a favorite beers from North Carolina breweries other than here?

Rebecca Spence: Absolutely. I really ... I enjoy a lot of Old Hickory stuff. And right now, well, right now because it's summer a lot of the places that have 00:31:00outdoor seating. And I'm saying right now because I've been staying in Greensboro.

Rebecca Spence: But one way or another, I love Joymongers stuff. I'll go over there and hang out. Their crew is great, their beer is wonderful. Haven't been over to the barrel hall yet. I'm excited to go travel to Winston and do a little bit of that. But yeah, they have one of my favorite foeder cultures going right now from anywhere I've had. It's stellar. And plus, they are already brewing lagers which is a big plus. And they do it well.

Rebecca Spence: So, yeah, I'm a little bit, like I told Chais, I'm a little bit of a lazy beer drinker to some degree. If it's close by I'm more likely to try it. But that means Winston and that means Greensboro and that means I need to get out to the Raleigh area more.

Erin Lawrimore: But there's good stuff in Winston and Greensboro too.

Rebecca Spence: Oh, absolutely. But there's tons of killer stuff. Steelstring, 00:32:00Zebulon, yeah.

Erin Lawrimore: Yeah. So, what do you do when you're not brewing or home ... or you're home brewing when you're not here.

Rebecca Spence: Ugh, I would love to home brew more. Yes, my husband is a small business owner so I help him out a lot with whatever he needs doing. And then it's ... we're kind of boring. We just pretty much ... we got a house and a yard and dogs to take care of.

Rebecca Spence: And then we're big ol' nerds so we're possibly at a brewery playing Magic or at our house playing Dungeons & Dragons or, yeah, we're giant children.

Erin Lawrimore: There is literally nothing wrong with that.

Rebecca Spence: We like to drink beer and play games.

Erin Lawrimore: That sounds like a good time.

Rebecca Spence: Yeah, I'm with it.

Erin Lawrimore: Well, those are all the questions that I came prepared. Is there anything that we haven't talked about that you would want to talk about just in terms of telling your whole story?

Rebecca Spence: Nothing I can necessarily think of. Yeah, yeah, I love beer, I 00:33:00love making beer.

Erin Lawrimore: Sounds good. Well thank you, thank you very much. Appreciate it.

Rebecca Spence: Well, thank you. I enjoyed it.