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 great beer, and I'll also talk to various people in and around the
beer industry to get their stories all about beer. That's Beer in Front and
it's coming up now. Welcome to episode two hundred and six, the April
twenty third edition of Beer in Front. I'm your host, Dave Zalatoris,
and Beer in Front is a proud Odd Pods Media Network member. On today's
show, I'll talk to Jerry from Lone Tree Brewing out of Colorado. They
make some really good beer and launch a hop hemp water that I'll have later
on in the show. I'll also have a collaboration between Alarmist and Sketch Book
is part of my Drink Illinois Beer series. Illinois Craft Beer Week is coming
up fast. If you haven't already grabbed your tickets for Beer Underglass, go
to Illinoisbeer dot org and get you some. I'll be here talking about my
back while you do, so you just go grab the tickets and I'll talk
about my back. So I mentioned on the show last week that this procedure
was canceled big to do with workmen's comm and now they want me to see
this other independent doctor. But in the meantime, they okayed me to see
the doctor that I couldn't have the procedure from. So I go see him.
So he's like, what happened. I'm like, you tell me.
He's like, you have to go see I guess they call it an IMME,
an independent medical exam or whatever. So like, who are you gonna
go see? I tell him and he rolls his eyes. He's like,
oh brother. He's like he's going to be fun. But he's like,
don't worry about it. I'll handle it. He's like, I've seen you
for months, I know all about your back. This person somebody doesn't know
you. It's gonna look at you for two minutes and sends you home and
thinks he knows all the answers. So but so they now, okay,
this procedure and it's coming up along with this im dur An Illinois Craft Beer
Week. Don't you people know. I'm busy. I got things to do
during the week of May third through the tenth, but I'm gonna have to
take time out now to go see doctors. And fast. I'm not gonna
be able to eat or drink while I get this procedure. I'm angry about
this. You couldn't have picked like the following week or whatever, but no.
So i might be a little cranky in the middle of Illinois Craft Beer
Week, but I'm gonna do my best. In beer and beverage news,
I had Becca on from Mortal Kombucha not that long ago. They were just
named the official sports beverage hydration partner for the Iron Man series, so that's
really cool. Jack Daniels is coming out with a hard tea is part of
their Country Cocktails line. They're gonna have four different flavors, original, peach,
raspberry, and BlackBerry, so look for those. Gold Brewing is coming
out with a non alcoholic Sheilada, so look for that at your store.
I'm excited to try that. Iron City in Mancini's Bakery out of Pittsburgh,
they're teaming up for Iron City Buns. These are going to be made with
the spent grain and it looks perfect for like any cheeseburger in the Steel City.
So if you're in Pittsburgh, you got to check those out. The
Brewers Association released their twenty twenty three production numbers for the brewing industry. There's
now nine thousand, seven hundred and sixty one operating craft breweries here in the
US, employing close to two hundred thousand people. Here at Illinois, there
are three hundred and five craft breweries knocking out almost four hundred thousand barrels of
Kraft Beer. Some of the numbers that caught my eye were conglomerates like Tillray
in Monster. With the acquisitions they had, they're now in the top ten
athletic the non alcoholic brewery. They're now the tenth highest craft brewery in the
country. Boston Beer is at number two, and I always assume because they're
always at like number two, but I just assumed that it included like Truly
and Twisted tea. But no, that's just beer. I know Boston does
Sam Adams obviously, and they also do Dogfish Head, but so no big
up to them. I didn't think their beer alone would be that high.
Montucky Cold Snacks they cracked the top forty and they just make the one beer.
I talked to someone from Montucky Cold Snacks a year ago, so check
that out. But no, they're in the top forty of craft breweries.
With the success the last couple of years with brands like Montucky and Garage Beer,
more and more craft breweries are embracing the American light logger. Even Boston
Beer is gonna come out with Samuel Adams American Light. I think that comes
out next month in May. Now, this is going to be different than
the sam Light brand that came out what ten to fifteen years ago that's been
discontinued. This is just going to be like a pale golden light logger.
So look for that. The Craft Beer Marketing Awards they announced their winners last
week. I was a judge in the best Can label for sixteen to thirty
two ounce beer cans. The one that I judged the highest and Troby Pale
took home the global award. Check out craft Beer Marketing Awards dot com for
a full list of winners. We turn up this program to bring you a
newsplash Michael Jackson's ghost scene at a Yankees game. Cinnamon does crunch now with
a shrimp in every bite. Lil Uzi Vert's head diamond has been sold on
the dark Web. Stories like this and more can be found the ever trending
Story a podcast where we peruse the news and write a fun fictional story for
you. Find us wherever you download podcasts and follow us on the socials at
ever trending pod and we are proud members of the Odd Pods media network.
Lone Tree Brewing Company is based in Lone Tree, Colorado, and has a
new second location in Parker. They've been around since twenty eleven and have won
five Great American Beer Festival medals over the years. Last year they came out
with you Floric, which is water infused with hops and hemp. Jerry Sciote
is joining me now. Jerry is a co owner of Lone Tree and is
their director of brew house Operations. Jerry, thanks so much, brother for
taking time out today. Thanks dev Happy to be here talking all things beer
and hopwater. How did Loan Tree get started? Well, it's funny story.
So John Winter, he's our president, founder, CEO, all those
big titles. I went to I went to college with his son, Travis,
and that's kind of how we met. So I've known John for over
twenty years now. Travis and I went to school up at the University of
Colorado. After college and through college, we were always beer enthusiasts. We
started umbrewing together when I was living with Travis for a short stint after college.
We were home brewing again and John, you know, would often hang
out with us, have some beers, try to kind of inquire what we
were doing. And he's a beer enthusiast himself, He's been all over the
world as a pilot in a former life, and he said, Wow,
this is really cool. Maybe I'll start getting into this. And all these
years later, lun Tree Brewing Company pops up just south of Denver. He
stole your idea and ran with it. I don't I don't know if it
was my idea. We're all just kind of copying each other at this point,
if you know what I mean. So you mentioned you were a beer
enthusiast. What was if you could remember the first craft beer that you had
that wasn't like your normal you know, Bud Miller cores and you were like,
oh, no, this is what I need to get into. Sure.
Yeah, you know, for me going to school up in Boulder for
my undergrad obviously a lot of exposure to Avery up there, New Belgium up
in Fort Collins, So honestly got the first you know, entry point I
had the craft was maybe like a fat Tire from New Belgium or a Lawful
Elite, which at the time I had never tasted, you know, kind
of a weird, sour Flemish style of beer. So that really sparked my
interest to see what else could be created out there. And yeah, all
throughout college I tried my best to you know, hit as many breweries as
I could that were popping up. This was back in two thousand and five,
two thousand and six, so kind of on the upswing of when a
lot of things were a really starting to get hot in the craft world.
So yeah, I would say those are kind of my my immediate introductions into
the into the world there. Yeah, I was just thinking that, you
know, growing up in that area. Yeah, it's like a blessing you
know here, and I'm older, so craft wasn't big when you know,
I started drinking. It was old style year. But yeah, you have
some good beer in your fridge growing up there in Colorado. Yeah, Yeah,
we were really fortunate and uh, you know, over the years,
of course, on a per capital basis, Colorado has always been uh,
you know, a top kind of a top state for you know, accepting
new breweries and and really grow in the industry. And we have the Brewers
Association there. Uh, they're headquartered out of Boulder as well, so obviously
a huge advocate for our organize, you know, all of our organizations.
So yeah, it was just kind of you know, you're just a sponge
in Colorado. You're just around breweries so much it's hard not to you know.
When I was introduced to you, I'm going through the website and I'm
doing he surged, and I'm like, that logo looks familiar. So I
was there actually pre pandemic maybe twenty eighteen, twenty nineteen, and I forget
what I had. I don't know if I had the Mexican lager or not,
but I'm pretty sure if it was around, like looking at the list
of stuff, like my wife would have grabbed that peach piale that you have.
But I'm like, I know this logo, I know it was there
at one point. Yeah, all that kind of comes back. Yeah,
the step of a beer, Yeah exactly. Now, Loan Tree brewis a
big variety of styles. Was that always like part of the plan for Loan
Tree? Yeah, I mean plans plans are one thing. You know,
what happens in real life always is something different. I would say when John
John started this in twenty eleven, I came in shortly thereafter, in about
late twenty thirteen, twenty fourteen. You know, at the time, I
think we all opened OGEZ, you know, six seven styles. Now it
feels weird when all sixteen taps aren't full, like we're you know, we're
being lazy or something, not providing the variety that people demand. So what
I would say is, we've always tried to be somewhat of a generalist.
And you know, back in the day, I thought that was a derogatory
type of moniker for us, where we didn't hyper focus into one specific category
or style or genre. But now that we're older, and now that we've
survived a lot of the swings in the pandemic, I'm really glad that we
are a generalist in the sense where we can touch on a little bit of
everything, but we don't have to put all our eggs into one particular basket.
Yeah, and an experiment across many different styles, because not to knock
anybody that really is super passionate about, you know, one specific style or
sours or Hazy's or barrel age products. I think those are all great,
and if it works for that particular entity, I think that's fantastic. But
for us, what we've seen to work is to kind of touch on and
highlight a little bit of what's popular in the moment, what we still want
to hold on to, and what we value the most. So now that
we are in this for twelve years, I think being a little bit of
a generalist kind of works to our advantage. Yeah, and plus, you
know I mentioned in the intro that you won five medals at the GABF for
what three different beer and so right, the brewers know what they're talking about.
Yeah, and you know it's these competitions are great and it really validates
a lot of hard work for the brew staff and everybody involved in the process.
But you know what it comes down to for me when managing operations is
I need to turn over the same you know, the same styles consistantly over
and over and over again. And I think that's really what gets lost.
You know a lot of people is how hard that really is. You know,
we can come up with new recipes all the time. That's great,
but there's a lot of a lot of really solid beers over the years that
that we like to keep consistent and and the quality needs to be there,
so, you know, mentioning metals. The Mexican lager Gat's taken home three
different gabfs in the highly competitive American style lager three times is not an anoma
wee. So what are the keys to the success of that beer? You
know, Dave, I think it's it's a very simple beer. And you
know, we didn't invent the style by any means. We just, like
most craft brewers, were really trying to put our spin on, you know,
a historical style with some new techniques, some new you know, ingredients
available to us. But you know, with that beer, that's a very
simple beer with you know, four grains and one hot and a very neutral
ye strain, and so there's really not much to hide in that beer.
So really, what I think it comes down to is just caring about every
step of the process and making sure making sure everything is clean, making sure
the right procedures and temperature adjustments and you know, brewing procedures are right where
they need to be every time. It's kind of like a golf swing.
If you can groove a golf swing, you generally know where the ball is
going to go, and that's kind of what we try to do here.
And we're very blessed that we have the quality ingredients that we can always rely
on. I mean very rarely do we ever have issues that are outside of
our control, either from an ingredient standpoint or what we do in the brew
house. So we're very lucky in that respect. But like I said,
it's a very simple recipe. It's a very simple beer, but I think
it's execution and I think it's a lot of care from the brew house staff.
Would you consider they have to be like the flagship beer for Loan Tree,
Well, I'll say that the numbers probably would support that because it's about
forty percent of everything that we produce. Now. Obviously the tasting room it's
a little bit more balanced in terms of style when it comes to IPA's and
multier styles. But from a production standpoint, I mean, it's a very
easy beer to describe to people who are maybe not used to craft beer,
or it's kind of a nice entry level beer because it's what everybody knows what
beer looks like. It's yellow, fizzy and clear. Yeah. Yeah,
So from that point, that's an easy sell. But you know, like
I said, it's just with the right ingredients and the right execution, it's
it's something that really allows us to kind of pay the bills and experiment do
other things too. Yeah, I mentioned earlier you opened up a second location.
How's that been going. It's going really well. I'm actually here right
now doing some odds and ends and we're having a call around a pint day
at both locations. So I saw that that's a nice looking glass. Yeah,
yeah, it's really cool. So we participate in that every year.
And it's pretty loud out there. I could hear right now, and so
it's going very well. The town of Parker has really been receptive to our
to our arrival, and we we took this over on February twenty eighth of
this year, and thirty six hours later we were open pouring beer through the
tap. So it's been kind of a quick process, but we've been very,
very happy with the result, and I think people enjoyed the beer.
And we're getting there slowly but surely, and it's but it's been great to
sum more beer out here too. Excellent. I mean Colorado and the Denver
area, it's such a robust market. What do you think I mean we
talked before, what do you think are like the keys to good tap rooms
and getting people into your place? You know it's stuck because like I said
before, and and not like a defeatist way, but we're all kind of
doing the same thing, and we're all trying to improve upon something a lot
of great brewers and a lot of good taste rooms have done in the past.
I think one is your staff and without just like it in any organization,
if you don't have the right people in the right spots, it doesn't
matter how good the product does. And I think that's that's been made very
apparent to us many times over that if we have the right staff, and
we've been very fortunate to have a lot of people that have been with us
seven eight plus years in the tasing rooms that when customers come in, they
can recognize a face, they know it's going to be a friendly face,
and they know the beer quality is going to be there. So if you
don't nail those you know two or three things right there, business is going
to be difficult for you. So and it just takes time to develop what
events are going to do well for what beer releases are going to do well.
Given the time of year, obviously it'd be it'd be kind of tough
for us to roll out, you know, a big multi imperial stout kind
of when it's one hundred degrees in Colorado in the middle of summer. So
we really have to coordinate with kind of the seasonality and in both locations to
make sure, you know, we're we're doing kind of a high percentage type
of event or release. Now, both spots look really good. Like some
places they're a brewery for beer geek, some places are a tap room for
like the neighborhood. And from you know, being there years ago, when
from looking at the photos it looks like you have like the best of both
worlds. How did you manage a combine net? Well, I think it
comes down to, you know, I have to give some credit, a
lot of credit to John Winter himself here, because you know, when he
opened Loan Tree twenty eleven, there wasn't much down there south of the meta
Denver area, and you know, I said, you know, why the
hell are you going down all the way there? You know, Denver is
kind of probably the more central hub of where most of the beer drinkers are
going to be. Like, I'll be honest here, there's there's not much
down there. And you know, from an overhead standpoint, acquiring a building
to lease at the time was very reasonable. It's hard to find those reasonable
spots now. But for what you get in Loane Tree at the time and
the amount of space that we have, we're very fortunate to have that much
tasting room space, you know, almost four thousand square feet five thousand square
feet something like that. So by having that, we're able to host a
lot of events. We can draw a lot of different types of you know,
life events, whether it's you know, wedding receptions or we've had you
know, celebrations of life. So we've been able to balance that with a
lot of room in the brewery to grow as well and to add tanks,
to add fermentation capacity, and to be able to experiment from the brewer house
side. So what I will say is there's a lot of formulas out there
to do a brewery or a tation room, but John was very forward looking
when he found enough space to be able to grow into it and to have
that kind of feel that any event could be hosted a Loane Tree for hundreds
of people, which is a good feeling. What I noticed is, I
don't know if you have it at the Parker location, but the original one
a loan Tree, you have a food truck there practically every night. Yeah,
for the last twelve years, we've been fortunate to have a good food
truck following because we've never had our own kitchen and we've never really had that
desire to be in the kind of the restaurant side of the business. We
know, beer and that's kind of what we want to stick to. So
the food truck model, which has been adopted all over the nation of course,
really works out well for us. And it's a very symbiotic relationship where
we want, you know, people to eat and have a good time and
bring their families and you know, have a beer, and the food trucks
are more than happy to oblige that, and we're more than happy to provide
the beer. So same with Parker. The Parker location, we do the
same same model as well. All right, cool, now we talk about
you Floric that came out last year. I'm excited to hear about this.
What can you tell me and tell everyone about you floric. Yeah, well,
it's it's kind of a weird story, and I'll try to keep it
somewhat concisier. But I live in I live in southeast Denver, and I
happened to uh to be speaking with one of my neighbors across the street who
was renting a house at the time, and he's a gentleman with a very
you know, kind of experienced chemistry background, and we got to talk in
and he discovered that I was a brewer, and he was undergoing some some
research in the terpene world, so kind of the essential oil is found in
you know, thc or hops or hemp. The cannabis world too, where
he was doing some cancer research that kind of coincided with what he was able
to apply to hop terpenes and emp terpenes and wondered if there are any applications
for beer, and so I said, well, I'm willing to try anything,
because there's a there's a big non alcoholic movement right now, and there's
a lot of hop hop seltzers out here that are starting to kind of spring
up. And I said, but I'll be honest, at the time,
I hadn't found a hop seltzer that I particularly liked, or a hop water
that was really kind of worth you know, paying the money for or drinking
for a personal standpoint. So we we began to develop you floor through a
very proprietary process that this uh harder that we had working with it. And
it's basically, like I said, it combines components of the hop plant and
the hemp plant, and it's all in the terpenes and the essential oils and
the flavored components that obviously give a lot of like citrus or piny flavor and
aroma to beer. I wanted to apply that same concept to this youth flort
product that we developed, and I wanted to be vastly different than most of
the hop waters out there, because, like I said, I hadn't really
found a hot water that kind of that allowed me at all I make my
own. I've I've watched some from your Colorado neighbor Billy Goat, but yeah,
some of the commercial ones they're okay, but nothing like making me like,
oh, I'm going to spend the same price that I would down a
six pack of beer for this hop water. I mean, it's been good,
but nothing's really wowed me in the commercial market. Yeah, and that's
kind of where I was too, Dave, And like I said, You
Floor it is unique because, like I said, a lot of smart people
have been working on this process and the final product that we use and the
concentrate that we use, and what I like about it is so it's th
HC free. There's no there's no cannabis in it. It's CBD free and
obviously not alcoholics. So that's the best of what everyone's looking for at the
moment. However, the combination of the hemp turpenes and the hop terpenes kind
of provide a little field good effect, all right, and that that varies
from person to person. But again, like I said, it's there's none
of those components that are in there, but just through the kind of extraction
process, I mean, multification process, there's kind of a feel good effect.
And so that's why we felt that you Floor was a different standalone product
than basically just carbonating some water, adding some you know, hop oils or
what have you and calling it done. So that's really what I wanted to
set it apart as that it was something that kind of had had an effect
on people but also carried a lot of the same flavors and beer components over
from our world too. Yeah, it's someone who's subject to random testing.
Thank you for making this THC free right right, you know, and there's
there's plenty of products in Colorado with that already in it. Yeah, we
did not, you know where if we don't have the licenses or the legal
capability to dive into that space, nor do we want to. So this
was kind of a great compromiser, a good bridge into what I think is
a really cool process. And like I said, it's a lot of a
lot of people smarter than me, and they're working on this, uh,
the science behind this for quite some time. You have like a regular naked
one that's just like the hop flavor, and a couple other different flavors of
you fork. Yes. Yeah, So we came out, We rolled out
three different flavor profiles. We did the naked version that was just a straight
hop and hemp turpine concentrate. Then we did a berry version with some some
other natural flavorings, and then a citrus version as well. The citrus version
tended to do, uh, it's tended to be a little bit more popular
just because I had a nice bride effect to it. So we're going to
continue to keep rolling it out and seeing how it does. Looking at the
can, I know you're sending me some that hopefully we get here in a
day or so, But just looking at the artwork and at the front of
the can, I didn't see the Loan Tree name on the front. Is
that going to be like uflor It's going to be a separate entity or still
part of the Loan Tree umbrella? Yeah, good question. So we kind
of we did this and like I said, I I'm a I'm a finance
major now a beer operations geek. So I slept a lot through my marketing
classes in college and a lot of a lot of smarter marketing minds have kind
of weighed in on this, and we decided to roll it out kind of
as a separate brand. We do have on there that it is you know,
it is produced and packaged at Lunchry Brewing Company, but we didn't want
it to be kind of the central you know, logo or the central ownership
of the product itself, even though it is produced by us. We wanted
to kind of see how it would do as a standalone our brand and not
that we wanted to hide who made it or who did it. But like
I said, I think maybe if people see it as a standalone product there,
you know, they might be especially in the NA world. You know,
we wanted to have there be no confusion that this was a true NA
product. Are there any other like plans in the future for any different type
of euploric products to come out? You know, we we wanted to dip
a toe in the world with this right now and just kind of evaluate how
how it goes. We we don't want to We don't want to dive into
it too much. We want to keep our powder drive for you know,
doing what we do best, which is I think making beer, and we
want to do this as a side project. See how it see how it
matured, how it grew, and if we can get into the right markets
and in the right you know hands of the people that will continue to pull
it through for us, We'll see where it goes from there. But no,
We're kind of in a in R and D phase and I'll continue to
improve the product as we get feedback from people and see where it takes us.
Is because it's a non alcoholic can this be distributed more broadly than like
a beer can you is you floor? Can you ship that? Can?
I did someone buy that online? Like they wouldn't be able to do the
beer technically? Yes, I mean we have a we have a distributor in
Colorado, and we have a distributor in Kansas as well, and they have
exclusive rights to to our beer brands in those territories. But because this is
a non beer product and it's a different kind of its own entity, Uh,
yes, we have the capability to to distribute on a wider scale,
and we do have the packaging capability to do this in volume. Obviously we
haven't seen that type of demand you know, spring up just yet. But
uh, this is kind of a you know, we're willing to kind of
play this as a marathon and not you know, try to get too out
in front of it at the at the beginning. But I think it just
comes down to how receptive the market is for it. And you know,
if like I said, I it's a great product, I drink them every
day just because we uh we don't. We don't typically drink you know,
our product during the day. It's just for for you know, OSHA regulations
and concerned. So this being an NA product, it kind of is nice
to have around and still have a little beer component. So uh yeah,
we're just gonna see where it takes us. And we're excited about it.
And I love talking about the chemistry behind it as much as I know,
and the the the kind of the genesis of how it was created by the
founder of it to have some wider widespread applications for certain types of cancer research
and things of that nature. Well, I know you're busy. I hear
all the ruckus in the background, So I'm gonna let you enjoy, you
know, Beer Week and drink out of that very nice looking glass. I
forget who I saw it from on Instagram. I'm like, oh, that's
a cool glass, but I just heard weird. I think we already sold
out of the ones at our main facility. Maybe we didn't order enough.
All right, Well, Jerry, I thank you again for coming on and
talk about Loan Tree and Neu Floric. Check out Loan Tree Brewing Company and
New Floric. I'll list the links in the show notes, and later on
I'm going to have a new floor to talk about. But Jerry, thank
you so much again, Sir. I really appreciate you taking time out today.
Thanks Sev, had a good time doing it, and have a good
week and cheers. All right, thanks, take care. All right,
there was a good interview with Jerry. So I'm gonna have right now the
naked Sparkling Euphoric. This is hop and hemp infused water. I add the
Citrus one. I did a video of that, so check that out over
on YouTube and TikTok. You could find the review of the Citrus, which
I liked. So I'm looking forward to just the plane naked one here.
Well that's a hop water, so you're not looking for color or anything like
that, but it's nicely carbonated. Yeah, you definitely get that hemp aroma.
That hits me more than the hops here. But I mean it smells
good if you're into that. Yeah, the hemp is definitely the predominant flavor
here. I don't think it's bad. I think it's pretty good. It's
refreshing. I'm trying to like put my finger on like the type of hops,
and I don't. I don't really get anything. The hemp is so
strong with this that I'm not picking up any of the hop notes. But
no, I like it. I think it's really good and I would definitely
pick this up again if I were to see this in my area and everyone
listening should go out and buy this so they'll distribute more and come to Illinois
where I could drink this. But no, I think it's really good.
I know the brewery. I was there years and years ago. I thought
it was really good when I had their stuff. This is good as well.
So once again, thank you to Jerry for coming on and talking and
sending me a couple of you Floris. I like this. I think this
is good. So if you like hop waters, you want some thing that's
non alcoholic that has a little, you know, taste, you get the
hemp here. There's no THC, so you don't have to worry about failing
a test if you know you were subject to random testing here. I think
this was good, So if you see you luric, definitely put it in
the carts, all right. Next up in my Drink Illinois Beer series is
Pacific Plus. This is a collaboration between Sketchbook and Alarmist. That the can
looks like a can of PACIFICO. I mean, if you weren't paying attention,
you might think it was Pacifico. But this is a tropical Chicago lagger
five point three percent alcohol. They're calling this a West Coast hillsner, and
it's hopped with all sorts of so I'm intrigued to color me intrigued soul.
Let's crack open this Pacific. Plus it has a nice, beautiful color.
It looks like you're just old school macro laggers. Yeah, you do get
those tropical notes from like a New England ipa in this, So it is
weird. It kind of plays with your senses. But it smells really good.
There's good carbonation on here. That's pretty good. I will say it's
interesting. There's so much going on here, Like, you know, it's
a lagger, so you're you know, my mind is playing tricks on me.
It's expecting a lagger, But then you get all these hop flavors that
is just throwing me all off. It tastes really good, it has that
nice, clean lagger, but then you get like all these hops are lingering
in your mouth. I think this is good if you're a fan of loggers,
you're a fan of New England IPA's. I think this is something you
need to put in the cart and give a try. I picked this up
at Bottles and Cans in a mixed pack, but I would definitely grab this
in a four pack. Whether I was at Sketchbook or Alarmist, I would
buy a four pack of this. I think it's really good. Let me
have some more. Yeah, that's just good. And at five point three
percent of alcohol, it's not going to get you buzzed. I like it.
I think it's kind of like the best of both worlds. So if
you see Pacific Plus from Sketch Book and Alarmist, by all means, put
in the cart and drink Illinois beer. All right, that's gonna wrap things
up for this edition of Beer in Front. I thank you very much for
listening, and once again I want to thank Jerry from Lone Tree Brewing.
Also, you need to go find you some of you Floric. I think
that stuff is really good. Have a great week everyone, I'll talk to
you next week on the show. And remember sometimes the beer in front of
you is the best one yet.