Do you want to hear my cloned voice spoken with artificial intelligence? Stay tuned.
This is Beer in Front, part of the Odd Pods media network.
Sometimes the beer in front of you is the best one yet. I'll talk
about some old school beers that maybe you've forgotten about, some new beers that
have the potential to be a classic. I'll also talk to various people around
the beer world and get their stories all about beer. That's Beer in Front
and it's coming up now. Welcome to the August fifteenth edition of Beer in
Front. I'm your host, Dave's Alatoris and Beer in Front as a proud
member of the Odd Pods media Network. I sat down over the weekend and
talked with Joe and James over at Go Brewing in Naperville, Illinois. Go
is the first non alcoholic brewery in the state of Illinois, and later in
the show, I'll have a few of their beers as well. All Right,
that's enough of that nonsense. I think my job is safe as a
podcast host until they work out the bugs with AI. But that was supposed
to be a clone of my voice, and I recorded a long rambling you
know, text of me reading and that is supposed to be me, but
I don't think it sounds like me. So for the near future, you're
stuck with Dave. For those people that grew up in Chicago and you're in
my age bracket. I could do an AI thing and do like if you
remember Clutch Cargo that used to run on WGNTV early in the mornings. Here,
I could do some AI thing with just superimposing my face and have my
AI lips move and I could do like a clutch Cargo version of Beer in
Front. The interview with Joe and James went well. I was supposed to
go visit them, but unfortunately, as you know, I work for an
airline and some heavy suitcases did a number on my back this week, so
I had to do it remotely from home because my back has been killing me.
But thankfully, whoever invented the massage gun, I owe everything to that
person because that has been a godsend. So I'm not missing any more time
or anything like that. I'll be back and good to go soon, but
I definitely will have to stop over and go brewing and visit Joe and James
in person. That sounds like a great tap room. The pictures that I
saw online are really good and I can't wait for you to listen to the
interview. So I'm going to stop rambling on and let's talk about some beer.
There's been a lot of beer news in the last couple of weeks locally
here in Chicago. Low Res Brewing they're going to close after seven years in
Pilson. The founder says the brewery never rebounded from the pandemic and low Rez
is going to close on September third. That's too bad. They always put
out some really good stuff. There was a really good article on Good Beer
Hunting, and I'll leave the link in the show notes on how a lot
of craft breweries are coming out with light loggers that are trying to get some
of the macro money. I mean, you saw it with Montucky Cold Snacks
that I talked to a couple months ago, how they're really exploding. So
a lot of new craft breweries are coming out with good light loggers. So
check that link out over on Good Beer Hunting. A lot of people are
upset with Toppling because a couple of weeks ago they had presidential hopeful Ron de
de Santis there for an event. So a lot of people are just not
going to have toppling Goliath beers anymore. And before you get on me about
cancel culture, I have two words for you. Bud Light More Brewing is
coming out with two beers in cahoots with Jebsen's Malort. They have my bock
and a Pilsner. So for my suburban friends, please somebody hooked me up
with some of this malort more and further blurring the lines between alcoholic beverages and
non traditional alcoholic beverages. Dunkin Donuts is coming out with a spiked iced coffee
and spiked iced tea. I'm not sure, but I didn't think you could
put caffeine and alcohol together in a commercially available product. I talked on YouTube
a couple of months ago about Jack and Coke, or as I call it,
the lemmy, and that's the caffeine free version. So I'm not sure.
I don't think these are gonna have caffeine. But if you want an
ice coffee with the little kick, you could check out New Duncan's Spiked.
In really big news, Anheuser Busch has sold off eight of its craft brands
to Canadian cannabis company Tilray Included in the sale is Shock Top, Breckinridge,
Blue Point, Red Hook, Highball Energy, Widmer Brothers, Ten Barrel,
and Square Miles Cider. This was an eighty five million dollar all cash deal.
I need to look into this and see did they take a loss,
because I know they were buying breweries left and right years ago, so I
wonder if they took a hit on this sale. But these new eight breweries
are joining up with Tilray. Goose Island officially announced the variants that are going
to be available in twenty twenty three for the Bourbon County Brand Stout family.
You're going to have your original one. There's one that's an Eagle rare two
year reserve Stout. They're going to have a two year cask finished with angels,
Envy of Bananas, Foster, one that looks pretty interesting, one that's
called Backyard Stout, and then of course the proprietors. So that's your official
lineup for Bourbon County Brand Stout in twenty twenty three. Hey you there,
We've got a question for you. Are you tired of clickbait stories and the
loudest voices driving discussions and culture and entertainment. If so, I'm Dylan,
I'm Kendall, and I'm Corey, and we host the podcast From the Middle.
We're middle class guys living in the middle of America, in the middle
chapters of our lives with points of view Somewhere in the middle. We take
a more reasonable and centrist approach in our discussions, covering genres like comedy,
culture, entertainment, and interviews with really interesting folks like business owners, comic
creators, doctors, news anchors, New York Times best selling illustrators, professional
stand up comics, and more. We really value a relaxed and conversational podcast,
one that we hope is so fun and laid back you'll forget you're not
actually hanging out with us. So search at From the midpod just like it
sounds, or check us out everywhere you can find podcasts. When you're done
listening to this show, head over to From the Middle and check them out.
Always a great show. Non Alcoholic beers aren't just for dry January.
Sometimes you want the taste of a few beers and not feel like you were
hit by a truck the next morning after some nine percent Imperial Ipa Go Brewing
is the first non alcoholic brewery in the state of Illinois. They are located
at sixteen sixty five Quincy Avenue in Naperville, Illinois. Joining me today is
Joe and James from Go Brewing. Gentlemen, how are you this morning?
We are doing very well. Thanks for having us ou Oh, no problem.
Most people in twenty twenty started making sour dough. But you guys opened
up a brewery. You went big. What was the thoughts behind Go Brewing?
Yeah, I'll start in the James can jump in. I know the
website says twenty and that in fact it's crew when we kind of really started
the idea that James, but what really that the ideation from that the brewery
started. Then we then created an incubator in my garage in Naborville, and
we experimented for at least some years, So pretty much the most most of
twenty twenty two was experimenting in my garage, creating a brewery in the garage,
and then really kind of developing recipes and and getting the product right because
we knew that was really important. And the brewery, I you know,
I say it really opened in January this year because that's where we started making
our own beer. Here not in alcoholic beers. They've come a long way
from our parents sharps and o'duels. What are some of the styles that you
brew over it go? I mean, it's it's just about everything that you'd
find at any other craft brewery. And that was one of the very first
conversations we had, is that we wanted to be a authentic local craft brewery
with the tap room and making a range of different beers. That being said,
when we were first coming up with the recipes in Joe's garage, we
focused on narrow range of kind of what we consider like classic styles for like
an American craft brewery. So you know, stout, I pa, we
had a whit beer. What else was in that list? We did that
throw a hazy in there because we needed to have a hazy yeah, yeah.
Oh and the pilsner of course, yeah, which is kind of my
baby. And we started off there kind of a rage of different styles and
flavors, but fairly basic, you know, and and recognize a little by
everybody. And since then we've added in the sour, different fruit beers,
adding different flavors into beers like chocolate, cherry stout. We just did a
lemon Shandy, and we've been able to really take that knowledge that we gain
from the R and D process and really expand it pretty successfully in all these
different styles. Now, you know, I think we have at least eleven
different beers on tap right now, and we've we've created over twenty different varieties.
And one of the things that put in perspective, Dame, if you
look at Untapped, for example, and you look at some of these breweries
that have been around for let's call it like five years or so, when
you look at the quantity of beers that we've created because of the fact that
we have our own brewery here, we're making things on site, we have
our own handy lighting, pasteurizing line, we have our own lab here.
James has done a tremendous job be able to innovate drying new things. And
then the beauty about not all call it beer is we're able to then test
the market online very quickly and iterate very quickly. So then when we are
now in distribution, we know not only what we think is going to sell,
we know factually what sell because we have that online experience. The fact
sheet that was sent over for Magdeline says that when you brew, you have
a process that it does not take the alcohol out of your beers. What
type of process is involved when you're brewing? That's great because it's not any
special process. It's more of kind of taking the traditional process and just designing
the recipe in a way that we are not creating a large amount of frumentable
sugars. So, you know, the whole it makes brewing brewing is the
idea that you're taking grains or whatever substance that needs starches that need to be
converted into sugars that can then be fermented by yeast and turned into alcohol.
And what we're using is traditional ingredients, traditional grains, malted barley, and
we're manipulating the process using all traditional equipment in order to create a beer that
we then ferment to know more than uh, you know, point five percent
alcohol, so that you still get all of the flavors and characters that a
you know, fully fermented beer would get using the same ingredients, just you
know, less alcohol. That process, does that make it easier or difficult
when coming up with the new recipe or new style difficult? Definitely? You
know, having a machine that removes the alcohol could make it very easy to
dial in exactly the final you know ABV of a product. You know,
we have very little wiggle room, which is, as you know Joe said,
why we have a lab. And part of that lab is not only
just quality control, but it's also making sure that we are within specifications of
that point five. Now, if we're making normal beer, point five would
just be an error margin, right, But for us, our error margin
is like point zero two. You know, we can't have anything that's going
to be point five or above. So we're very strict about making sure that
everything stays below that, which means being very careful about managing our recipes.
Our sermentations are the timing of ingredients and you know, transferred to be around
throughout the process. It does make it very difficult. It means a lot
more attention to detail. It means being very intentional and careful about everything that
we do. But you know, that's part of what kind of makes it
fun. And it's also I think what gives it a more authentic character than
if we were just pushing it through a filter or you know, cooking off
some of the alcohol. I mentioned o' duels and sharps earlier, and I
think for many people that's still the perception they have in their heads when it
comes to non alcoholic beer. Has have been difficult for both of you to
try to change the mindset, if you will, of just the average person
and you know, not just go but there's so many companies out there that
are coming up with some you know, really solid any beers. How difficult
has it been to change the mindset of people I've formed from my experience to
what I've seen in most most people have tried some sort of alternative to old
duels, at least that come from into hear her And we don't really see
a lot of chatter online, but maybe it's because it's from customers that have
had a bad experience in our conversing with us. So it's it's more of
it's more of educating and pushing a consumer to give it a try. That's
into alcohol. That means not ones you try non alcoholic beer. Is that
can be the challenge, just to just to let them know, like,
hey, just give the taste, there's no harmful effect here whatsoever. In
fact of the high grade, you know, there's a lot of benefits to
it. But I mean there's been times where we've been at like beer Fest,
and people will walk up to us and no, look at us as
like we're at a sober conference. We're trying to give them beer, And
I'm like, no, this is like you'll be okay here, And and
that's the that's the part that we want to be like, Hey, this
isn't a binary thing like we are none of us here are Teatollers. All
of us drink in moderation as as owners and partners and go, and we
believe that you can you can have a moderate life like a lot of in
fact, fifty five percent of our customer base us can reduce their alcohol consumption.
They're not staining from from alcohol, but that percentage that's just like had
something in their head like there they're doing something against alcoholic gear or they are
like somehow going like it's just against their character or in moral stature to try
not alcoholic beer. That's the challenge that we have sometimes. But what's kind
of cool about our tap room is that we have gast beers on tap,
and as soon as we see someone order a gas beer, we're like,
hey, why don't you try one of ours, because at least in their
mind now there's it's implanted that the taste can be good, and then one
day when they might wake up and they might not feel like having a hangover
the next weekend, we're on their consideration set. And then you could also,
you know, I saw the guest list that you have. If somebody's
picking up a new whistle or something like that, Hey, if you like
this, why don't you try this? It's you know, similar style.
And that's the beauty about what Jameson's being able to Bruger is like our first
question is what kind of beer do you like? Because you know, if
the realities, if someone doesn't like the taste of beer, they're probably not
gonna like our beer because it tastes like beer. Yeah, but but some
some people do say that I'll lead them for the sour beer or you know,
something else that may not have the kind of natural or the beer flavor
that kind of everyone knows. Now, your team won two medals this year
and the Best of Craft Brewing Awards. That's pretty impressive for such a new
brewery, but it also sets the bar really high for the future. How
do you plan on topping that in the future? Winning more words? Yeah,
I think good. I was just gonna say that. You know,
there's some really big awards out there, especially from my perspective on the brewing
side, and you think about the World Beer Cup and the Grantmaking Beer Fest
which is coming up next month, and those you know, no, always
some of these awards don't always get the larger attention of the general population.
But for brewers, you know, who I think can be a large target
market for us are people who are who are stuck in the industry and you
you're out of beer all the time. It's a great, uh, it's
great to have these kind of options, you know as nay, options that
allow you to kind of continue in this lifestyle that we all live while you
know, being a little more more healthy. But yeah, there's there's plenty
of places for us to go with, you know, accolades that we might
be able to acquire. I'm gonna answer this question for both of you,
and I know, asking which one is your favorite would be like asking what's
your favorite dog or kid? But if I were to go to your house,
is right now, would open up the fridge, what go brewing beer
is in the shelf of your refrigerator door, That would be a bad way
to go about it, because I drank all my favorite so hereby. But
I totally get your question, and it's it's one of those things that it's
I mean, as your point, it's hard to narrow it down, like
kind of they're all every time they come on, I'm like, this is
my favorite. I would say that the ones I am I mostly gravitating too
latelies or made it ipa that like seems like interesting for a non alcoholic breer
to have a double ipa. But this is the beer where I felt like
if you were comparing that to a regular full octane IPA, for lack of
better words, you'd be hard to tell the difference of it. Most of
our beer is like the sour and the pills that are like there's so much
that they're so similar to an alcoholic beer that people are fooled all the time.
But the hoppy beers are tougher because they're thicker, they're more caloric,
and I think this one just has that density and it even though it's relatively
low in calorie's thunder point five percent that me and my bite added and she's
like, there's no way there's not alcohol in here, and and for me
my story, and it really helps Kurt Mike craving even more when it kind
of tastes like an IPA that I used to have back in the day.
That's one I actually have in my fridge right now. Right before we recorded,
I just ran to Bottles and Kens, which is a bottle shop near
meat and I picked that up. I'm like a double all right, I
need to grab this one. Yeah, that was that was interesting because it's
like, you know, it's a double I PA and style right and then
just like anything right, it was like it's a German pilsner in style,
like we're going for or whatever, you know, whatever beer we're going for.
It's it's just within that target style. And so yeah, the double
ipa obviously it's not really double anything except for the hops, you know.
So that turned out to be the recipe itself. I you know, going
for something a little bit more flavorful as far as like body and kind of
like that Mault character. But I think just the combination of just kind of
our favorite hops. We use a different kind of hot products, so not
just straight pellets, but we also use some of these advanced hot products which
are like you know, extracts that can just like they're not really there there.
They can tend to be a little more single note, so it's more
of a top note on top of the pellets. But that's how we kind
of doubled up on this, right, so we're able to like put on
layers and layers and layers of hops, and like Joe said, like it
got to that flavor of like this this could be a two hearted or you
know, something from uh, you know, Church, Floyd's or whatever just
has this really intense hop character. But I keep forgeting about that because I'd
say, like my favorite one has always been the Pilsner because that's just kind
of, you know, the challenge that I kind of created for itself a
long time ago. But I've been drinking that the double ippa because we just
we're running out of it, you know. But next to that would be
I guess the sour for me, the double ipa that you use citra and
mosaic in that, And I thought there was one more on the can,
but I don't have a can in front of me right there. A second,
Yeah, some some big, popular, very focal hops. Yeah.
Yeah, So if you're looking for an IPA. They're using all the same
hops, all the same ingredients that you're going to get from a hot butcher
anywhere else. There's just no alcohol in it. That's right. And now
it's been one of our fastest selling beers in terms of velocity. We also
are data partner with the charity Institute of Non Violence Chicago, and we're donated
tempers in the beer sales to that beer to help under serve neighborhoods in Chicago.
So we're really crowded that and it's sold out in a month. Aside
available on our website. Every form I look at, it's getting rave reviews,
So we're trying to bring it back as fast as possible for any of
those those listening, because it's it's kind of a rear style too, like
there's not many there's not many brews making it. That leaves up the actually
to my next question. When the tap room itself looks phenomenal. I wish
I could have been there today, but my lower back as other thoughts about
that, But the tamp room looks really great, and you mentioned on the
website there's a lot of charitable things you do. It's not just the tap
room. You have yoga and other types of events there. What type of
events do you have at the tap room? We have live music every weekend.
That's that's a given. We've had that since since we've been been open.
And then typically be once a week, if not once every other week.
We'll have some sort of help related eventage. You mentioned yoga, we
have that off and we'll club, we have CrossFit style events. But we
also do things with charities where where you let them use our stage or we
have a really nice stage, so we'll do things of storytelling. We have
open mic nights, We have charity benefits here, so just a lot of
that, and we're gonna we're gonna be opening something soon called Community Stage because
we found that side. You know, if you think about maybe kids in
school rock or like people that just want to gage in a place to go
hang out at but we can't really afford one, or you know, I
definitely knew no when I was younger, there's it was really hard to find
something like that. So we're gonna open it up in and and donate kind
of the stage space like maybe once or twice a months based on need,
and see how that goes as well. So yeah, our missions to not
only make awesome beer, but just to give back the best we can as
well. Oh that's awesome. Now the website says you have snacks and pizza.
It said the best frozen pizza out there. So how good is that
pizza? It's pretty good? All right? Well that I was just saying.
I've seen people come into the bar and order. They'll get a beer
and then they'll have to take a pizza home with them, so not even
not even like cook, they just want to take piece of them. Yeah.
What different varieties of pizza do you have there? Yeah, just the
kind of the ones that you you'd expect getting like an afraid oh that we
have saftage peperni And the reality is like we're not. We're not e able
to given like zoning to have like a full kitchen here. But the reality,
the reality of it is like people like to eat when they're at a
brewery, and not everyone likes to just the order us or overeats. So
you wanted to come up with something. And having grown up on the South
Side Chicago and going to these taverns when I was way under age and I
shouldn't have been there, and having frozen pizzas at the bars. It was
just like just this memorable thing. So the nostalgic or bring that back is
pretty cool. Yeah. I remember many times just you know, burning the
roof of my mouth from some tabora frozen pizza as a kid. It just
you know, washing it down with the pepsi or whatever they decided to give
you. A hunt of her son. Do you also have food trucks or
other things like dad on weekends? The cool thing is we're across the parking
lot from Solomos. Okay, they have a phenomenal food truck program that you
know, we our first like month here and we were like, okay,
this is too complicated right now for us. And it's what's it complicated or
order of food truck? It complicated to just make sure that we have the
right traffic coming in here at the right time for the food truck. We're
just getting it wrong. And we're like, we gotta focus on our beer
and making our beer and shipping and you know all that other stuff. So
we're like, let's just partner with Solo. Multip'll use you know, people
are coming in here, they'll they'll use they'll go over there for their their
food because we're literally like one hundred feet away. It's kind of silly to
have two food trucks and parking lot as well your tap room. They're open
Tuesday through Sunday, normal hours. What time are your hours there? Noon
until eights Tuesday through Thursday, then Noonshill ten Friday and Saturday, and then
Noonshill five on Sundays. Okay, Now, you know I mentioned I picked
up stuff at bottles and cans and in the city, you could grab it
at your bottle shops. Like you'remiscuous Beer Temple. I've seen it changed stores
like Binny's. Are you available in any of the grocery stores like jewel or
Mariano's yet? Yeah, it's a great question. So we are. We
just signed with our first distribution partner you with Beverage, So we are going
to be dappering stores coming this fall and spring, and just like I think,
it's going to start slow but then ramp up. And we are also
in the fifth yard line of signing with another distribution partnership in the Chicago Proper
area. And then on top of that, we're going to open up likely
three other states by the end of the year, so three other markets as
well in the Midwest area. That's cool. You mentioned shipping before, and
the PR person Mandelin that got a hold to be a couple of weeks ago,
she mentioned that you sell on Amazon. Yeah, we do, so
most of the business thus far has been online on our website at copering dot
com and on Amazon. We started with Amazon as a channel in March of
this year and we've nearly ten xts the growth where Amazon's recommended pick on five
of our styles. So anyone's taken up their phone and want to wants said
check that. Just putting gluten free beer and Amazon and you'll see you'll see
freedom calli Kale, which is a craftl about gluen beer that we made show
up as as Amazon's choice, which is pretty cool. So it's it's well,
there's a really good kind of flywheel that going on where people can see
us on the Amazon, people see some sores, people see the little gaper,
and people see us online on our website and they're buying through all these
different places. And we also have a beer membership club where someone could mix
and matches six pack and because the velocity of the beers that James has been
able to create. It's no one gets bored, so you're not getting the
same thing every month. You get it a nice selection to choose from.
Yeah, that mixed pack sounds pretty good. What doesn't entail you join at
the group pub? Yeah, you know, you just join online so you
can go to our website and go to beer Membership page. There's three different
tiers. The first tiers enthusiasts, so you could pick two six packs a
month. You get free shipping, so if you're not in the area.
We shipped almost every state in the US. Our shipping process is really good.
To ship out the next day, and then you get a five percent
store just counting. The second second tier is Believer Tier, and that's ten
percent. You get three six packs and the fourth days v IP and then
you get essentially a case a month, but you get to mix and match.
You'll get an email before your ordershipped out, and you get to change
your selection every month. Oh that's cool. Yeah, I'll have to definitely
look into that. Joe James, I thank you both for coming on.
I really appreciate it. I can't wait. Later in the show, I'm
gonna bust open that double IPA and I picked up that was it that Callie
one you just mentioned? So those are the two I picked up in Bottles
and Cans, And later on in the show I'll have a more in depth
or view and put something up on YouTube. But I really thank you both
for coming on. I can't wait to come down in Apriville and visit Go
Brewing. Yeah, thank you very much. Let's know how you like to
anytime. Hey, I'm pantsl Sarin. This is Stevie and I'm Aggie and
we are bfy TWF podcast all about playing games and having fun. Our games
are usually based on British panel shows and game shows, but we'll play anything
that captures our attention and imagination. Why it's right there in the title.
You'll never guess what the F stands for. All Right. The first of
the Go Brewing beers I'm gonna have is Freedom Callie Pale. This is not
only not an alcoholic beer, this is brewed without gluten and they use Galaxy
and Sultana hops. This is also going to be up over on YouTube,
so if you want to see it, you could head over to YouTube.
But let's crack this open. Freedom Callie Pale is nice, color, good,
amber color to it spout put I get the nice hopper on me here.
No, that's a really good beverage beer if you will. They because
this is gluten free, so this has millet and buckwheat puts in this as
opposed to your traditional greens. But I think this is good. I get
nice multi flavors here as well as the hops, which are great in any
normal pale ale or IPA. I think this is really good. That's something
I would drink all the time. I think this is a winner. So
I'm looking forward to their double IPA that I'm going to have on the next
segment. But I think this is good, So definitely check out Go Brewing
get their freedom Callie Pale. I think this one's a winner. Whether you
go to the brewery or you pick it up locally or online. This is
one I think you should definitely put in the cart. All right, the
next Go Brewing beer, I'm gonna have its double IPA. This is called
not just another story double I PA. As you heard on the interview,
they use Citra Mosaic and Simco hops here. I'm really looking forward to this
after the way they were describing it. So let's crack it open beautiful color
here. If you're watching on YouTube, you'd see it as a really nice
dark amber color. And if you're watching on YouTube and you're saying, Dave,
what the hell is with your tooth? I'm having some dental work done.
I have a new tooth coming next week. So you think the Kardashians
take a day off. No, They're always putting out content. So I'm
looking ridiculous for you. But let's talk about the beer again. Really nice
color. I love the aroma here. You really get the hop notes up
front. I think this smells really good. That's really good. I get
the malt notes. It's got a little trying to think little crackery maybe,
but I'm also getting the hop flavors here. I think this is really good.
And this is something like the first one, the Calie pale Ale.
This is something I'm definitely gonna drink again. It's not going to be just
a one off for the show. I think this is really good. Yeah,
definitely. I could see me picking up more and for days that I
just don't want to have like a regular beer, I could have this satisfy
my craving for a beer and not you know, get a lousy night sleep
and all of the other bad things that happen when you drink too much beer.
So I think Go Brewing is definitely a winner. You should definitely look
this one up. If you find it, put it in the cart.
It's that good. I wouldn't steer you wrong, but I think this one
is excellent and is something I'm going to drink more of. That's going to
wrap things up for this edition of Beer in Front. I thank you for
listening. I want to thank again Joe Turo and James Bigler over at Go
Brewing for coming on. Please check out their brewery at sixteen sixty five Quincy
Avenue in Naperville, Illinois. If you'd like to get a hold of me,
you can email me Dave at beer infront dot com and on social media
at beer in Front even threads in Blue Sky. If you'd like to support
the show or my Damn tooth, you can head over to Patreon dot com
slash beer in Front for more details. This AI voice won't be back next
week. How do they take away my Chicago accent? Jay Goffs, Thanks
again for listening. I'll talk to you next week, and remember sometimes the
Beer in Front of you is the best one yet