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Welcome to a special edition of Beer
in Front. I'm your host, Dave's

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Allatorus and Beer in Front is a
proud member of the Odd Pods media network.

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I talked about it last week.
Old Irving Brewing in collaboration with Omega

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Yeast, they came out with a
new version of their Gold Medal award winning

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Beezer. This has a yeast that
takes away the haze from the hazy IPA.

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I was intrigued. I picked up
a four pack of it, and

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coming up on today's show, I'm
going to talk to Matthew Moldenhauer over at

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Old Irving. We're going to discuss
this new project, this new collaboration.

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If you follow me over on YouTube, you'll see I did a blindfolded side

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by side compare and of the two
beers. I'm going to include the audio

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portion of that a little bit later
on in the show after I speak to

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Matthew. But I will say that
both beers were very good, and I'm

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never going to do a blindfold taste
again because I was completely wrong on everything,

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but both beers the thing that I
was not wrong on. Both beers

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are excellent and you should pick them
up if you're in the old Irving distribution

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footprint. Earlier this week, I
released an episode with Barry and Abigail over

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at Pops on Hops. They have
a great podcast out of Florida. We

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discuss some Florida beers talked about music. So please, where you wherever you're

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listening to this now, go back
a couple of days when you're done with

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this show and check out that episode
because that was really good. Also,

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summertime, not as many people listen
to podcasts because they're doing other things,

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and I totally get that, But
if you haven't listened this summer, I

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feel that the shows that have come
out have been probably my best. I've

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had a ton of interviews with different
breweries, different people in beer and podcasting,

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so please have a listen to those
because I think you're going to enjoy

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him. Those were really really good. This summer has been my best as

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far as I feel. My interviewing
skills have gotten better, the shows have

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gotten a lot better. So if
you haven't caught up with everything this summer,

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please go back if you have some
spare time and catch some of the

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earlier episodes from June on. You're
going to be bored. The next couple

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of weeks because it's just going to
be me. I have no more interviews

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lined up except for one and a
couple of weeks with Go Brewing. They're

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a non alcohol hallock brewery in the
suburbs of Chicago. I'm going to talk

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to them in August, so look
for that. But the next couple of

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weeks is just going to be Dave, and you're going to get the fifteen

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twenty minute quick fun size episodes of
Beer in Front. If you have an

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idea for the show, or you
know somebody that wants to come on a

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Jackass in Chicago's podcast and talk about
beer, you could get a hold of

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me Dave at beer Infront dot com. You could find me on all the

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social media channels, even the new
ones at Beer in Front. If you're

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a fan of podcasts, you should
check out my friends over at odd Pods

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Media. They have shows for whatever
you're interested in, so check them out.

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I'm part of the odd Pods Media
family. They have better shows than

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mine. I mean, finish my
show up. Don't just stop now and

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skip over to an odd pod show. Finish mine up. But when you're

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done, you could check out other
great shows such as Because Fuck You,

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That's Why, from the Middle,
Infectious Groove Music, Supermedia Bros Married with

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Television, The beard All Podcast,
The Muck Podcast, The Ever Trending Story,

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and grab them in the brisket.
Whatever you're interested in, you'll find

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an odd pod show that you're going
to enjoy. So please check out an

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odd pods media show one you're done
listening to this one. If you're a

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long time listener to the show,
you know I'm a huge fan of Old

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Irving Brewing. They're located at forty
four nineteen West Montrose in the city of

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Chicago. They're teaming up with Omega
Yeast, which is just a block or

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two away, on a new series
called Brulett. For the first experiment,

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they took their gold Medal award winning
recipe for Beezer. They had the mad

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scientists over at Omega remove the hazy
gene. This results in a hazy i

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PA that's clear. Joining me on
the show again is Matthew Moldenhower from Old

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Irving to talk about this. Good
morning, Matthew, Good morning Dave.

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I'm really excited to be here.
Oh yeah, it's a lot of fun.

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I always like talking to you now. I grabbed this Thursday after work

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and like the original, it's really
good. But how how did this collaboration

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come about? Well, it's the
amazing thing that we've been, as you

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said, just a couple of blocks
from Omega, and we've worked with them

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a few times in the past,
especially like when they were first testing out

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thialized the East. If you remember
how big that's become in a lot of

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different areas, really getting that kind
of sylvin yunk blond grape aspects out of

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the East. And doctor Laura is
just brilliant and keeps on getting to really

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push the boundaries of East. And
I think brewing has always been in the

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last decade so focused on hops and
even before that, malt and even to

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a little bit you know, lesser
extent water profile, German cell pillsners versus

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hellas versus check style pills. But
yess, a lot of times it's been

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forgotten. I think a lot of
times the biggest thing that people tend to

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think about yeast is maybe Belgian yeast
versus not where you get those really big

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fruity peppery yesters from the Belgian yeast, but not much else. And so

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I love that Omega is pushing the
boundaries, and we actually our production brewer,

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Tim who's also graphic designer, has
had this label and concept kind of

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in his back pocket for a really
long time, and we just saw,

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especially with them pushing the boundaries on
this one in us getting be one of

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the first people to use this east
of theirs, that we would kind of

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make this the starting point of brew
Labs zero zero one, and as they

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get to continue to develop East and
new aspects of what's going on and brewing,

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that we can always be there and
be good brewing partners to them.

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When I poured it and I knew
it was coming out from I think it

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was Instagram that I saw the original
post, but you know, I get

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home from work, I pour it, and it's just like, and what

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evil geniuses behind this? First like
a week before you came out with a

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twelve ounce can and then a clear
IPA. I'm like, my world is

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turned upside down here. Yeah,
I'll be honest, even until I finally

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we were at Hazy Days of Summer
this weekend and we brought some of the

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Brew Labs and I'd had it,
and it's still like every time I'm pouring

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it, I'm like, it's gonna
come out hazy, right, And it's

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crazy because we don't centrifuge, which
you know a lot of times, especially

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at the beginning of when people are
making hazies, that was like how you

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take out a lot of particulates and
everything else, and so this is just

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just the yeast that's coming out and
really cleaning it up and turning into what

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it is. You know, we
talked before we hit record real briefly late.

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You know how I think our mind
plays tricks on us with color and

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appearance, because when I had it
on its own, I thought I was

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picking up like more bitterness more like
associated with the West Coast, but it's

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not, because it's exactly the same
recipe, correct, Yeah, And the

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only difference is the yeast is our
Besa recipes citron mosaic and that's it.

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What's crazy to me is if you're
familiar with our kind of our midwest West

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Coast ipa with the more bitterness suttinel, it looks like subtenel where you have

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that like little bit of that amber
hue, but it's clear and it's even

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crazy how our brewers and myself I
think where it's going to be really interesting

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and I think it's amazing. Like
I saw your YouTube video where you did

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a side by side. I hope
a lot more people get to do that

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because it is just fun to try
out something that's you know, looks completely

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different but taste so similar. But
there's a lot of people that you kind

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of have beer nerds not beer nerds
people. You have some people that love

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hazies and some people that hate hazies, And I think you're going to find

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a lot of people that they'll see
this and they'll look at it and they'll

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go, well, I don't like
hazies, but I'll drink that. Yeah,

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Like, oh, so you like
a lot of the flavor components.

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Sometimes I think just certain aspects turn
people off. And some people don't want

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that milky, creamy color of a
hazy. Some people absolutely adore it.

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And if we can get a couple
more people to enjoy our beers getting to

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try something new, I love that. And for me, the big thing

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I think that it's really cool in
the future is I think how you play

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with like a pale hell is really
interesting. How you can kind of mix

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the lines and blur the lines and
get a really soft, juicy tropical body.

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Maybe we can add in some more
hops to the boil, have a

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little bit more of best of both
worlds. And I think it allows for

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a lot more experimentation, even within
the IPA pale hell category, which we

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already know has been explored so much
but has great partners that keep pushing the

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boundaries. It allows us to do
the same. Yeah, and it was

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even weird when I did, you
know, the blind taste of both of

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them, the first one which was
the clear one, the brew Lab experiment.

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I would have sworn by mouthfeel it
was a hazy, but I was

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completely wrong. So it's to me
it was just so weird, like I'm

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going to have to do more just
tastings where I don't know what it is

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and try to judge it that way
because I thought it was interesting. Like

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I would have sworn up and down
that was hazy just for Mouthfield, but

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it's not. All of the yeast
did was just take away the haze.

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Yep. That's why I love double
blind tastings. It's why it's amazing to

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have places like the Great American Beer
Fascinalariators, where you know they're saying you're

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looking for this style and you get
no other information except for tasting the beer,

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and what do you get out of
it? It's really interesting. Now

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it's always been out. I mean
we're recording this on Tuesday, so it

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came out I think last Wednesday.
What's the feedback been so far in this

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short time frame. I think a
lot of people are just kind of amazed.

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We have a lot of people that
obviously no one loved bees are and

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so you're getting a lot of people
who just want to try. They're like,

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I don't I don't believe that this
is the same thing, and I've

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follow in that same boat every time
I look at it. It's hard for

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me to do the same type of
thing. And so if anyone has black

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glasses, you know I tasting glasses, I definitely recommend trying that. It's

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just a really fun experiment to play
with. And so far the feedback has

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been great, and I hope that
Omegan doctor Laura keeps on putting out new

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fun yeast for us to play with
at the brewery. Is there anything like

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you could get like a half a
pint of beach or a small poor of

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beach? You are people doing a
tasting. Are you doing anything like that

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at the brewery. We don't have
us up on the menu, but we

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do tasters of all of our beers. Yeah. So you can get a

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you know, a three four ounce
I think it's a four ounce pour of

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each and then just have him side
by side. Now, if you're real

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nice, you know, talk to
our bartenders Katie or Chris, our GM

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Josh asking to put a napkin around
it so that you can have it a

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little bit blind. Yeah. Now, in addition to this, you also

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came out with the week before one
that I love. Now this was done

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with a metal band, so this
is a different kind of hellis. I

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thought this was excellent. What got
you into this? How did this collaboration

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come about? Yeah, well,
we actually this is our second collaboration with

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them. The first one, I
guess titled Blood Letter, which is the

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name of the band. We're friends
with one of the lead people there,

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and they actually the beer that we
first did with him, which is a

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red ipa, which one of my
absolute favorites. But I think all around

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this was something that the band,
Trevor, the brewers, myself. There

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was a little bit of everything that
people wanted the band and Trevor really wanted

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a just like a summer crusher or
something that you could put down really easy

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minds Trevor, you know, kind
of those macro style beers, but getting

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to do something a little bit different
for us. This was also our first

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adjuncted lagger. We used a little
bit flake corn. And then this was

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also our first time that we ever
tried at twelve ounce can and so Tim,

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our production lead, he had to
readjust all of our canning line and

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you know, fingers crossed, were
like, we're not going to lose barrels

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of beer just trying to adjust a
canning line, and that one pretty swimmingly.

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And then for me this was really
exciting. We didn't really put any

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into distro because we weren't sure twelve
bounce cans we're getting them work, so

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we didn't want to promise it to
people and then not have any. And

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then we just wanted to see how
fast people would really take to a twelve

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bounce can at the brewpub for us, and it's going really well. And

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so as we're doing this kind of
right before we're opening up our new production

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facility, I think it gives us
a little bit more more mindfulness of what

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we can do and what we might
be able to do in the future,

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whether that's you know, six packs
of you know, some of our core,

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whether that's twelve packs, mixed packs, nineteen twos. I think this

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gives us a lot of courage to
try a couple new things. I had

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it, and I thought it was
probably the lagger of the summer. There's

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been so many great breweries putting out
good like you mentioned crushable loggers, and

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there's just been a ton of them
this summer. But that one, if

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it's not my favorite, it's right
at the top. I thought that was

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absolutely killer and keep those coming.
Well, thank you. That's very humbling.

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I love to hear that, hopefully
speak on behalf of Trevor and the

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very is just like, we love
being able to keep doing what we love

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doing, and anytime that, you
know, other people can enjoy what we're

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doing as well, it just it
warms our heart. You know. I

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think most people, like if you're
not like a beer geek, would associate

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Old Irving with IPAs and Hazy's and
right police Oka's Beezer's a huge seller,

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won a gold medal for the first
Hazy category. But between this and you

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00:16:00,960 --> 00:16:07,200
won another medal for Della in the
Kolsh category, You're not a one trick

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pony. Your Sour series is great, Your Barrel series is second to none.

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What other tricks do you have up
your sleeve? Are you coming out

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with any new styles once the new
facility opens, Yeah, I mean you're

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going to see a couple of things. One is that our brewpub once we

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get caught up being able to kind
of meet demand of the different aspects.

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They said, like, our Sour
series is one of our fastest growing series.

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It's been really hard to keep up
with, and we've had a lot

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of patients with a lot of our
accounts as we switched flavors, you know,

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kind of seasonally, having a little
bit of auto stocks actually coming in

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this August. We have a lot
of a lot of old time ears that

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are coming back that we haven't had
a long time that we do once a

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year, and we also have a
brand new Triple Triple Hazy Heady Bear Apocalypse

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that's going to be on its way. We're also going to have Oktoberfest coming

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out soon. We were one of
the people jumping in in Junior. July

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comes out mid August. It's one
of our favorites. It's been seeing in

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tanks for three months. We're getting
ready for that. Next week we'll have

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our till Death German style pilsner,
one of my personal favorites. It was

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made for Trevor and Amanda's wedding anniversary, well wedding and now wedding anniversary,

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and so we keep bringing that back, and then Dogie is coming back,

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and that's one of my personal favorites. Yeah, and I'm really excited for

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that. That one made it really
far into the World Beer Cup and got

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really good reception. Obviously didn't didn't
take an award there, but we're submitting

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that one to GABF as well,
and so we're hoping. We're hoping that

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we have a couple of new things
coming down that will really excite people.

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And then we'll also have a really
small batch sour that we're doing with Miko's

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Italian Ice. So we're really excited
did for kind of this Italian Ice Hour

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that we'll be coming down the line. And then early fall we'll be bringing

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back cinnamon prost, which is one
of my personal favorites that white stout Saigon

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cinnamon Madagascar Vanilla just really beautiful.
And if we have a little bit more

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space, which I hope we will
with the new place opening, I'm hoping

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that we do a couple of variants
on the Cinnamon pros as well. All

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00:18:25,720 --> 00:18:30,079
right, awesome, Well you have
a collaboration with a yeast company in a

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00:18:30,160 --> 00:18:36,079
metal band. Whence a collaboration with
a podcast coming out? I don't know.

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You know, that's once we get
hopefully through the end of the year

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and we can finally catch up on
things, then we'll be able to have

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a couple more fun things coming down
the pipeline. Yeah, Now you mentioned

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that the hell Is, the different
kind of hell Is is not in distro

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yet. Is the brew Lamb's going
to be available in the distribution market or

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resent a taproom only? In cans? Cases only? There was a very

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small amount that went out. It's
Tuesday now, probably are all of them

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gone from our distributor. I know
I allocated some presold some system places,

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so you'll see it popping up at
a lot of your craft beer stores,

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00:19:15,119 --> 00:19:21,119
a couple of the Bunny's. But
yeah, there's about forty fifty cases that

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will be outside in the Chicagoland area. Because we wanted to people. Besides,

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you're set the Brewpub to be able
to kind of experience a what I

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like to call Crystal beezer. Yeah, is there another brew Lab series that's

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in the works or are you just
waiting for what the Good Doctor comes up

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with a little bit of wearing on
the Good Doctor Trevor and Lands and doctor

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00:19:47,240 --> 00:19:51,359
Laura, and they're always in communication
on what they're playing with and what they're

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doing. We actually were very lucky
as well that we have great relationships our

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new brewer at the Brewpub, Matt
actually was one of Omega Yeast brewers.

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Okay, so uh he's over at
our Brewpub now and he has a lot

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00:20:08,400 --> 00:20:12,039
of experience and a lot of knowledge
and still has great relationships with them.

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And so it's just always an ongoing
aspect of what really intrigues them and what's

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going on for us. I think
it's always a little bit of having to

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be patient. I always want to
see what the new hop is, what

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the new yeast is, and sometimes, you know, it takes ten to

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twenty years for the development of a
new hop. The you know, the

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00:20:33,119 --> 00:20:38,880
hot HBC five eighty six that's been
around, that's been a hop that's taken

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over a decade to really develop and
grow and kind of get to this commercial

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area. And so we are lucky
that we get to be on the forefront

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00:20:48,519 --> 00:20:52,119
a lot of these aspects with doctor
Laura Um. But you know, there's

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a lot of trial and error.
Every every really fun thing that they get

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to bring to us to test.
There's a lot more that they're just doing

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as experiments. Yeah. Well,
Matthew, I appreciate you taking time out

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this morning. It's early in the
morning as we're recording this, so I'm

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gonna let you get going. But
once again, Old Irving. They're at

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forty four nineteen West Montrose. You
need to head over there. Not only

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is the beer gray, the food
is killer. Get the cheese kurds and

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00:21:22,200 --> 00:21:26,000
thank me later. But Matthews,
thank you again for coming on. This

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was a lot of fun and I'm
sure i'll see you at the brewery soon.

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00:21:29,519 --> 00:21:32,839
Yeah, thank you so much for
having me. Welcome back. You're

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00:21:32,880 --> 00:21:37,119
saying to yourself, day, what's
what the orange do rag around your neck?

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00:21:37,640 --> 00:21:41,279
I got a treat for you today, Old Irving. This is our

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gold Medal Award winning beezer. This
one hazy IPA category a couple of years

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00:21:47,480 --> 00:21:52,200
back. They've come out with the
new beer, exact same recipe, but

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they used the different yeast in collaboration
with Omega yeast. This removes the haze

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from the hazy IPA exact same recipe, the east is a little bit different.

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00:22:06,400 --> 00:22:11,039
So in a few minutes I'm gonna
put this blindfold over my eyes and

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have them both and see if I
could tell the difference. So stay two.

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00:22:15,680 --> 00:22:19,599
Both of these beers check in at
seven point nine percent. They use

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00:22:19,920 --> 00:22:26,000
citra in mosaic hops now on the
new brew Lab series. If you could

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00:22:26,039 --> 00:22:33,200
see it there with the Omega yeast, they have something that they did removes

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00:22:33,240 --> 00:22:41,640
the haziness, some gene in the
yeast, some voodoo sorcery magic that they

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00:22:41,720 --> 00:22:47,680
came up with. This is the
first in a series of brew Lab experiments.

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This just came out a couple days
ago. I picked it up on

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00:22:51,079 --> 00:22:55,720
my way home from work the other
day. I'm excited to have it side

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00:22:55,720 --> 00:23:00,200
by side. I had this on
Thursday. When I picked it up,

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00:23:00,599 --> 00:23:04,240
I thought it was great, but
I said to myself self, you should

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00:23:04,240 --> 00:23:08,519
have the original and see if you
can tell the difference. I'm gonna crack

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00:23:08,599 --> 00:23:15,000
the arm gonna have Ruby Crackne's open
poorum, and I'm gonna discuss on the

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00:23:15,079 --> 00:23:19,480
video if I could tell the difference
or the difference between the two. And

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00:23:19,559 --> 00:23:26,960
I'm gonna put this ridiculous orange dew
rag over my face and be blindfolded.

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00:23:26,359 --> 00:23:30,960
That's coming up, all right,
So I'm gonna try This could go south

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00:23:32,000 --> 00:23:36,359
in a hurry because I'm probably gonna
knock shit over. But I have the

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00:23:36,440 --> 00:23:40,799
first one in my hand. I
don't know which one is, which I'll

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00:23:40,839 --> 00:23:47,240
see if I could tell the difference. This smells really good. I get

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00:23:47,240 --> 00:23:52,200
a nicer Romi here from the mosaic
and the citra hops. I can't tell

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00:23:52,240 --> 00:23:57,920
you the color or if there's good
carbonation because I can't see. The taste

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00:23:59,000 --> 00:24:04,680
is really good, very hazy at
I'm totally guessed here and I can't see

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00:24:04,720 --> 00:24:08,799
shit. But if I had to
guess, I'm gonna say this is the

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00:24:08,920 --> 00:24:17,359
og Beezer based on Mouthfield. It
feels more like a hazy I mean,

305
00:24:17,400 --> 00:24:22,160
it's a really good beer. I
gotta set this down here and pray for

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00:24:22,200 --> 00:24:23,640
me that I don't knock one over
because Ruby'll kill me, all right.

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00:24:23,680 --> 00:24:27,920
I think I have the other one
in my hand. So here's the other

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00:24:29,000 --> 00:24:33,920
one. I don't get as much
from the aroma on this one as I

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00:24:33,960 --> 00:24:40,000
did from the first. I think
if I had to pick, I think

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00:24:40,039 --> 00:24:44,960
this one tastes a little bit better. But I couldn't tell you if this

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00:24:45,079 --> 00:24:51,440
is hazy or not, like I
would have swore the first one would have

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00:24:51,480 --> 00:24:56,599
been the hazy on the mouthfield,
But tasting this, I don't taste the

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00:24:56,680 --> 00:25:00,119
difference. I think I'm getting a
little more bitter this at the back with

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00:25:00,319 --> 00:25:04,079
this, which would make me believe
and this is I'm just totally making this

315
00:25:04,160 --> 00:25:07,720
shit up as I talk, but
this would taste more like a West Coast

316
00:25:07,720 --> 00:25:15,039
to me. So I'm gonna guess
this is the clear. But now I'm

317
00:25:15,079 --> 00:25:21,960
dying to find out I look like
the guy from Loverboy or something that was

318
00:25:21,960 --> 00:25:25,519
the hazy. So fuck all of
this. I was totally wrong on everything.

319
00:25:25,960 --> 00:25:30,240
What do I know? But this
tastes really good. Yeah, that's

320
00:25:30,240 --> 00:25:36,000
weird. I didn't get as much
aroma from the second one as I did

321
00:25:36,160 --> 00:25:40,720
from the first, Like, I
get a lot more aroma from this,

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00:25:40,839 --> 00:25:48,880
and I mean they're both great beers. That's really good. If I didn't

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00:25:48,920 --> 00:25:52,880
have the glasses framed properly. I
couldn't see. So look at the nice

324
00:25:52,920 --> 00:25:56,240
Beard l podcast and the beer in
front glass. I don't know if I

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00:25:56,240 --> 00:26:00,400
could tell you which one I like
more. If I do a lot of

326
00:26:00,440 --> 00:26:06,960
it's probably just visual and what you
think based on what you're appearing or how

327
00:26:07,000 --> 00:26:12,359
it looks. The original one rock
solid. It's one gold medal, so

328
00:26:12,720 --> 00:26:18,839
don't listen to me, listen to
judges. But that's really good too.

329
00:26:18,960 --> 00:26:22,640
I don't know now that I'm looking
at him side by side. I could

330
00:26:22,640 --> 00:26:27,880
tell the difference in taste when I
was blindfolded. I thought this tasted a

331
00:26:27,880 --> 00:26:30,759
little bit better, and I thought
there was more bitterness at the back and

332
00:26:30,920 --> 00:26:33,640
was a West Coast So what the
hell do I know? But they're both

333
00:26:34,079 --> 00:26:37,920
really good beers. You could pick
them up at Old Irving. The Brewlab

334
00:26:38,000 --> 00:26:41,359
Series I don't know if it's going
to be distributed, so you could grab

335
00:26:41,400 --> 00:26:45,680
it on draft or act the Brewery
Beezer you could get everywhere in the city.

336
00:26:45,720 --> 00:26:49,000
You could get it a jewel.
Even so, when you see anything

337
00:26:49,039 --> 00:26:52,680
from Old Irving Beezer, if you're
in the neighborhood, stop by and pick

338
00:26:52,759 --> 00:26:59,279
up Brewlab Series one. Both of
them put it in the carts and I

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00:26:59,319 --> 00:27:02,000
don't think I'm ever going to wear
a pinefold again. Thanks for watching,

340
00:27:07,359 --> 00:27:11,079
all right. The beer I'm going
to talk about now is from Old Irving.

341
00:27:11,519 --> 00:27:15,519
This is a collaboration with the metal
band Blood Letter. This is a

342
00:27:15,559 --> 00:27:21,839
different kind of Hellis. It's a
light lagger at four point eight percent and

343
00:27:22,359 --> 00:27:26,079
it's in a twelve violence can.
So let's crack this open and have a

344
00:27:26,279 --> 00:27:37,400
different kind of Hellis. Different kind
of Hellas is a really nice light golden

345
00:27:37,480 --> 00:27:41,519
color. There was a lot of
carbonation here, a lot of foam.

346
00:27:41,720 --> 00:27:48,720
Smells terrific. I mean this absolutely
smells fantastic. That's just really good.

347
00:27:48,200 --> 00:27:53,799
Get the nice malt taste up front, very little bitterness at the back.

348
00:27:55,279 --> 00:28:00,079
This is something you could definitely have
more than one of a flavor in this

349
00:28:00,440 --> 00:28:04,200
twelve ounce can. I'm not used
to having an OIB beer in a twelve

350
00:28:04,319 --> 00:28:08,480
ounce can, but this packs a
lot of flavor. It's really good.

351
00:28:08,880 --> 00:28:14,839
OIB is known for beezer or.
They're known for their hazy IPAs. Their

352
00:28:14,920 --> 00:28:21,400
IPAs, but don't sleep on their
loggers. This one is great, just

353
00:28:21,599 --> 00:28:26,640
like Della, which is an award
winning beer in itself. So OIB is

354
00:28:26,720 --> 00:28:33,359
not just a hazy ipa brewery.
This is terrific. If you see this

355
00:28:33,400 --> 00:28:37,799
one, by all means put it
in the cart. This is a different

356
00:28:37,920 --> 00:28:41,359
kind of hellas. All right,
that's going to wrap things up for this

357
00:28:41,440 --> 00:28:48,319
week's special edition of Beer in Front. I thank you for listening. I

358
00:28:48,440 --> 00:28:53,240
need to thank again Matthew Moldenhower over
at Old Irving. That was a lot

359
00:28:53,279 --> 00:28:57,839
of fun talking with him. Please, if you're in the area, or

360
00:28:57,839 --> 00:29:03,799
if you're in their district, you
shouldn't footprint pick up the brew Lab Series

361
00:29:03,960 --> 00:29:11,079
one and don't forget to get a
different kind of hellas. I'm taking next

362
00:29:11,119 --> 00:29:14,880
week off, going to recharge the
batteries a little bit. I will see

363
00:29:14,920 --> 00:29:19,920
you in two weeks on Beer in
Front. And remember sometimes the beer in

364
00:29:21,000 --> 00:29:23,759
front of you is the best one
yet. All right, have a good

365
00:29:23,799 --> 00:29:26,319
couple of weeks. I will see
you in two