1 00:00:03,200 --> 00:00:08,240 This is Beer in Front, part of the Oddpods Media Network. Sometimes the 2 00:00:08,279 --> 00:00:11,839 beer in front of you is the best one yet. I'll talk about some 3 00:00:11,960 --> 00:00:17,480 old school beers that maybe you've forgotten about, some new beers that have the 4 00:00:17,519 --> 00:00:22,160 potential to be a classic. I'll also talk to various people around the beer 5 00:00:22,199 --> 00:00:28,280 world and get their stories all about beer. That's Beer in Front and it's 6 00:00:28,320 --> 00:00:38,000 coming up now. Welcome to the July sixth edition of Beer in Front. 7 00:00:38,000 --> 00:00:44,039 This is episode one hundred and sixty six. I'm your host, Dave's allatorus 8 00:00:44,320 --> 00:00:48,799 in. Beer in Front is a proud member of the Oddpods Media Network. 9 00:00:49,439 --> 00:00:53,799 I have a good show for you today. I talked to Clay Gentry over 10 00:00:53,920 --> 00:01:00,960 at Hello Monte in Dynamo Brewing. They're located in Chattanooga, Tennessee. I 11 00:01:00,119 --> 00:01:07,120 had some of their beers and they were spectacular. I've talked countless times on 12 00:01:07,159 --> 00:01:11,959 the show how much I love Vienna lagers, and their Vienna Lager is world 13 00:01:12,079 --> 00:01:17,719 class, one of the best I've had. And that was an interesting talk, 14 00:01:17,840 --> 00:01:22,560 so please stay tuned for that. Ruby and I had a fun week 15 00:01:22,840 --> 00:01:27,280 Over the weekend. We went to the new steakhouse that's part of Smoke Barbecue 16 00:01:27,319 --> 00:01:34,000 here in Chicago. It's called Smoke Steak It's on Elston Avenue, and I 17 00:01:34,239 --> 00:01:40,879 highly recommend that for my Chicago folks. Really good steaks. The prices were 18 00:01:41,040 --> 00:01:46,159 good for a steakhouse. You can get out of there without getting a second 19 00:01:46,200 --> 00:01:51,120 mortgage. I thought the food was good. Had a nice vodka martini that 20 00:01:51,239 --> 00:01:55,439 was fantastic as well. So if you're in the Chicago area and you're like 21 00:01:56,040 --> 00:02:01,280 good steaks, I would recommend Smoke Steakhouse. In the next few weeks, 22 00:02:01,680 --> 00:02:08,319 I have interviews and shows lined up with Ryan over at Soundtrack Your Life from 23 00:02:08,479 --> 00:02:15,520 Barry and Abigail Over at Pops on Hops, and also I went I'm recording 24 00:02:15,520 --> 00:02:23,800 this intro on Saturday. And today I went to Second City Metery and I 25 00:02:23,000 --> 00:02:30,599 discussed mead and I had some great meads there. I haven't talked about meat 26 00:02:30,680 --> 00:02:35,680 on the show, but Second City Metery I thought was terrific. So look 27 00:02:35,719 --> 00:02:39,199 for that episode to drop in a couple of weeks as well. I haven't 28 00:02:39,280 --> 00:02:45,879 mentioned a jag off on the show in a long time, and when I 29 00:02:45,919 --> 00:02:49,599 met up with rod Ja a couple of weeks ago, he mentioned that I 30 00:02:49,639 --> 00:02:53,159 need to start doing that some more. And I have a jag off right 31 00:02:53,199 --> 00:02:55,479 now, and it's not one, it's a lot of them. The people 32 00:02:55,520 --> 00:03:00,719 that blow off fireworks not just July fourth, but the week leading up to 33 00:03:00,800 --> 00:03:07,560 it and afterwards. You guys are jagoffs. My poor dog has been sitting 34 00:03:08,479 --> 00:03:15,039 trembling in a corner for the last five or six nights because you Jamox with 35 00:03:15,080 --> 00:03:20,039 a small tinky want to blow off firecrackers. So you guys are a bunch 36 00:03:20,199 --> 00:03:24,599 of jagoffs. If you'd like to support the show, head over to patreon 37 00:03:24,759 --> 00:03:30,879 dot com slash beer in front. That'll help me buy more prozac for a 38 00:03:30,919 --> 00:03:35,159 little Moira Rose because she's trembling from the firework. So if you want to 39 00:03:35,199 --> 00:03:39,000 support the show, please head over to Patreon dot com slash beer in front. 40 00:03:39,439 --> 00:03:44,400 Or if you like what you're hearing right now or watching over on YouTube, 41 00:03:44,439 --> 00:03:49,560 please hit like and subscribe. That helps the show as well. I've 42 00:03:49,599 --> 00:03:53,199 been putting out more content over on YouTube, not just beer reviews. I 43 00:03:53,240 --> 00:03:58,360 put out some pizza reviews. I had one from Jimmy's, which is a 44 00:03:58,400 --> 00:04:02,919 local spot here that it's out fantastic pizza. So please head over to YouTube, 45 00:04:03,319 --> 00:04:08,800 and enough of you have watched that last week, I hit my ten 46 00:04:08,919 --> 00:04:13,199 thousandth view or I don't know how they calculated because I have a lot of 47 00:04:13,240 --> 00:04:18,000 YouTube shorts, but I thank everyone that has watched some of these silly videos 48 00:04:18,040 --> 00:04:23,800 over on YouTube. All right, let's stop yapping here and let's kick this 49 00:04:23,839 --> 00:04:32,839 podcast off, shall we? In Beer News this week tickets for the Great 50 00:04:32,920 --> 00:04:40,399 American Beer Festival. They go on sale next week July twelfth. The festival 51 00:04:40,600 --> 00:04:46,439 is once again in Denver on September twenty first through the twenty third, So 52 00:04:46,519 --> 00:04:49,600 if you're interested, head over to the Great American Beer Festival's website and you 53 00:04:49,600 --> 00:04:56,879 could purchase tickets for the twenty twenty three edition of the Great American Beer Festival. 54 00:04:57,959 --> 00:05:00,680 I have some friends that work at Wrigley Field, and I need to 55 00:05:00,759 --> 00:05:08,160 have words with them. The Chicago Cubs tweeted out that the next time you 56 00:05:08,279 --> 00:05:13,720 go to Wrigley Field, you could have a home run In pizza, and 57 00:05:14,279 --> 00:05:18,360 it's a legendary. I love their frozen pizzas here, but they have restaurants 58 00:05:18,399 --> 00:05:23,319 here in Chicago. Home run In has a pizza and I think it's only 59 00:05:23,360 --> 00:05:29,079 at Wrigley Field. This is a beer flavored pizza, So I don't know 60 00:05:29,120 --> 00:05:31,959 about this, but I'm gonna have to put the word out and see if 61 00:05:32,000 --> 00:05:39,639 I can find out more on this beer flavored pizza. It's not beer related, 62 00:05:39,720 --> 00:05:46,600 but sometimes I talk about weird flavored soda pops in things of that nature. 63 00:05:47,199 --> 00:05:54,439 But starting on July fourth, at certain stadiums, you can get a 64 00:05:54,720 --> 00:06:02,560 catchup that's flavored with Pepsi zero and their call this Kohla Chup. I don't 65 00:06:02,560 --> 00:06:08,879 like ketchup, and the picture shows it on a hot dog, which every 66 00:06:09,560 --> 00:06:15,720 self loving Chicago and knows you never put ketchup on a hot dog. So 67 00:06:15,959 --> 00:06:20,839 I don't know about this. But if you're a Ketchup fan, you're a 68 00:06:20,920 --> 00:06:26,439 Ketchup on a hot dog fan, and you're at a ballpark, let me 69 00:06:26,519 --> 00:06:30,120 know what you think of this. There was a good article over on Beer 70 00:06:30,240 --> 00:06:35,040 kind of Sewer, and if you're not a subscriber, I suggest you do 71 00:06:35,120 --> 00:06:40,480 it. I like the magazine and the articles they put out, but they 72 00:06:40,519 --> 00:06:47,519 had a really cool article in the recent issue about Lithuanian farmhouse brewing. I'm 73 00:06:47,560 --> 00:06:54,800 half Lithuanian and I need to know more about this. If there's anyone that's 74 00:06:54,800 --> 00:07:00,399 out there listening in Lithuania and you can get me some of these years. 75 00:07:00,800 --> 00:07:05,759 They look fascinating. I'd like to try it. Their beer is brewed in 76 00:07:05,920 --> 00:07:13,439 this large pot over an open fire with local ingredients. It sounds fascinating to 77 00:07:13,560 --> 00:07:18,240 me. I would love to try some of these. There's an alcohol delivery 78 00:07:18,240 --> 00:07:27,879 company out there called Saucy sau ce Y, and they promise to deliver in 79 00:07:28,399 --> 00:07:34,279 less than an hour, and you could get your beer and spirits. But 80 00:07:34,480 --> 00:07:44,240 they're expanding where you could get cigarettes and vate pens and sexual wellness devices. 81 00:07:44,319 --> 00:07:48,879 So if you need alcohol and a pack of condoms, I guess you could 82 00:07:48,879 --> 00:07:54,319 get it an under an hour if you go to Saucy, and then you're 83 00:07:54,319 --> 00:07:58,680 gonna need a pack of cigarettes when you're done, So check out Saucy for 84 00:07:58,759 --> 00:08:07,839 that. Welcome back, Hello, Monty and Dynamo Brewing in Beverage our leaders 85 00:08:07,879 --> 00:08:13,240 in Chattanooga when it comes to fine dining and drinking. Located at three oh 86 00:08:13,360 --> 00:08:18,920 six West Main Street. They have a menu that looks terrific and I could 87 00:08:18,920 --> 00:08:24,079 tell you firsthand that their Vienna lager is one of the finest I've ever had. 88 00:08:24,439 --> 00:08:28,199 Joining me today is Clay Gentry, who, along with his brother Rob, 89 00:08:28,360 --> 00:08:33,919 have a place that foodies Beerificionados along with everyone else, is going to 90 00:08:33,080 --> 00:08:37,399 feel like you're at home. Matt Clay, thanks so much for joining and 91 00:08:37,440 --> 00:08:39,159 coming on this morning. How are you today? I'm well, Dave, 92 00:08:39,279 --> 00:08:43,440 thanks for having me. Man, you have over thirty years of experience in 93 00:08:43,559 --> 00:08:50,639 brewing and you're the top of a seniority list in Schattanooga for brewers. How 94 00:08:50,679 --> 00:08:56,799 did hello Monte and hello how did your career come about? Unfortunately I have 95 00:08:56,879 --> 00:09:01,120 to admit my career came about through nepotism. Okay, my brother, my 96 00:09:01,200 --> 00:09:07,919 brother Rob, and a restaurant tour named Tim Hennant back in nineteen ninety three 97 00:09:07,159 --> 00:09:15,840 opened the first brewery in It was at the third brewery in Tennessee after prohibition, 98 00:09:16,320 --> 00:09:20,600 and it was definitely the first brewery in Chattanooga after prohibition. And it's 99 00:09:20,639 --> 00:09:26,240 still open. It's a brewpub called Big River Grill. Rob was the first 100 00:09:26,279 --> 00:09:31,759 brewer and he was just trying to figure it out, doing it by himself, 101 00:09:31,799 --> 00:09:35,399 and then all of a sudden he realized I need help, and so 102 00:09:35,440 --> 00:09:37,919 he asked his little brother Clay to help. And I was thinking, Uh, 103 00:09:39,120 --> 00:09:43,279 this would be fun to do for about a summer and then move on. 104 00:09:43,399 --> 00:09:48,679 And here we are fast forward thirty years. So the brewpub industry in 105 00:09:48,799 --> 00:09:56,399 Chattanooga with Big River. Big River grew and then acquired a group of brewpubs 106 00:09:56,480 --> 00:10:03,679 from California. And after that, after the dot com dot com bust and 107 00:10:03,320 --> 00:10:09,440 nine to eleven, the restaurant industry was shaken and our company, or the 108 00:10:09,480 --> 00:10:13,200 company with whom Rob and I were associated, came into hard time. So 109 00:10:13,600 --> 00:10:22,080 that group of brewpubs that have been developed at that point got essentially sold Botsoul 110 00:10:22,279 --> 00:10:26,519 Bot Sould. Rob had moved on from the company in oh six started his 111 00:10:26,559 --> 00:10:31,039 own restaurant in Chattanooga. I'm more of a beer guy, and so I 112 00:10:31,120 --> 00:10:37,000 started. I stayed with the companies in order to brew. But about three 113 00:10:37,080 --> 00:10:41,879 years ago Rob and I saw, hey, we can do this. We 114 00:10:41,919 --> 00:10:46,919 can get bringing back the band, bring the band back together and that and 115 00:10:46,960 --> 00:10:52,399 Hello Monty is that opportunity now? Hello Monte opened in twenty twenty one, 116 00:10:52,679 --> 00:10:56,679 that's right, in November twenty twenty one, or late October twenty twenty one, 117 00:10:56,759 --> 00:11:03,360 to be technically accurate. We opened without the brewery because the brewery was 118 00:11:03,399 --> 00:11:09,559 still on a ship. So rest was open for a good four or five 119 00:11:09,639 --> 00:11:15,519 months with a big old hole to the side of it where the brewery ended 120 00:11:15,600 --> 00:11:20,000 up being once Once we got it in place, that hit be a tough 121 00:11:20,039 --> 00:11:24,039 time to open up a new restaurant brewery right in the middle of everything. 122 00:11:24,120 --> 00:11:30,360 What were you guys thinking, that's that's that's a great, great question. 123 00:11:31,559 --> 00:11:37,000 I'm still thinking that every day. It was. Obviously our timing wasn't great. 124 00:11:37,080 --> 00:11:43,000 When we realized we had an opportunity for the location where we are and 125 00:11:43,600 --> 00:11:52,360 we were ready to pull the trigger was late nineteen early two thousand and so 126 00:11:52,120 --> 00:11:58,480 when the pandemic came on full fource, Rob and I were pretty much committed. 127 00:12:00,200 --> 00:12:03,480 Yeah, and we knew it wasn't We knew it was just a period 128 00:12:03,480 --> 00:12:09,159 of unknown us. We knew it wasn't gonna last forever. We are still 129 00:12:09,240 --> 00:12:13,240 scratching our heads today of what the what the pandemic did to the industry, 130 00:12:13,320 --> 00:12:18,679 to the restaurant industry in general, where I think we still see effects of 131 00:12:18,720 --> 00:12:22,960 it today. But we didn't. We didn't We thought that people were gonna 132 00:12:24,000 --> 00:12:28,600 want to come back out and eat and socialize and share stories over a beer. 133 00:12:30,039 --> 00:12:33,919 I'm looking at the food menu hear and everything looks great. I know 134 00:12:35,120 --> 00:12:39,159 personally, I'm gonna have to fly down for the roasted cauliflower that's l pass 135 00:12:39,159 --> 00:12:43,440 store style. Did your brother come up with like the food menu in this 136 00:12:45,120 --> 00:12:50,399 No, it was it was more a collaborative effort. We knew Rob knew 137 00:12:50,600 --> 00:12:56,559 that we wanted to be hardwood charcoal forward. So the thing that we tell 138 00:12:56,679 --> 00:13:01,480 folks is that something on your dish has been touched I fire, okay, 139 00:13:01,639 --> 00:13:05,080 and we don't We don't say that it has a smoked character because it's slightly 140 00:13:05,159 --> 00:13:11,279 different the equipment that we have in the kitchen. While fired by hardwood charcoal, 141 00:13:11,879 --> 00:13:16,120 the there isn't a lot of smoke. It's a fairly neutral charcoal. 142 00:13:16,320 --> 00:13:20,279 In the equipment that we use, which are known as me Brass's there, 143 00:13:20,480 --> 00:13:26,480 they're a hardwood charcoal oven. Okay. The way that they cook the food 144 00:13:26,559 --> 00:13:31,960 is that really high temperature and you get this flavor of fire, but it's 145 00:13:33,039 --> 00:13:37,240 not smoke like a smoke house. There's it's a subtle difference, and I 146 00:13:37,279 --> 00:13:39,559 can't wait for you to experience when you do get down here. But Rob 147 00:13:41,200 --> 00:13:45,279 knew that was the way we wanted to go. But no one in the 148 00:13:45,320 --> 00:13:50,399 Southeast had worked with me Brass and so he the company pointed us to some 149 00:13:50,440 --> 00:13:54,879 folks that could help us out. And that's how the men you started going 150 00:13:54,200 --> 00:13:58,120 well. I mentioned on the intro about the Vienna Lager. I'm going to 151 00:13:58,200 --> 00:14:03,679 open right now. How Hello, my name is Pillsner. I'm gonna crack 152 00:14:03,759 --> 00:14:05,799 this open while I'm pouring this clay. What can you tell us about the 153 00:14:05,840 --> 00:14:09,519 beer? Uh, it's it's more of a German pills, you know. 154 00:14:09,960 --> 00:14:15,440 I think you would see check or Bohemian pills to be a little bit more 155 00:14:15,559 --> 00:14:22,559 MALTI Uh, this is a little bit dryer and it has although it does 156 00:14:22,679 --> 00:14:28,000 usets, it has sauts and tetanang as the as the hops there. You 157 00:14:28,039 --> 00:14:33,320 know the classic comments about loggers being clean and crisp. That's what we're going 158 00:14:33,399 --> 00:14:39,879 for here, and it's I'm I'm very pleased with it where it came out, 159 00:14:39,080 --> 00:14:46,399 especially with how the finish and the bitterness. The bitterness almost accentuates that 160 00:14:46,480 --> 00:14:52,759 cleanliness by drying out the palette after the swallowed. Yeah, it's really good. 161 00:14:52,799 --> 00:14:56,240 I'm having it right now. The color is perfect, good carbonation here 162 00:14:56,840 --> 00:15:01,720 I do I get a little more malt and a little more bitterness than I 163 00:15:01,799 --> 00:15:05,919 was expecting, but it's really good. It works well here. This is 164 00:15:05,960 --> 00:15:11,159 a terrific pilsner. Oh, cheers, thank you very much. It's you 165 00:15:11,200 --> 00:15:16,519 know, it's interesting the word pilsner was a four letter word in the craft 166 00:15:16,519 --> 00:15:24,639 brewery thirty years ago because we associated it with adjunct made loggers and it states, 167 00:15:24,879 --> 00:15:33,120 and because back then the word pilsner was an incredibly popular marketing tool and 168 00:15:33,480 --> 00:15:39,039 for people to experience what can be in a sublime beer, and more closely 169 00:15:39,080 --> 00:15:45,159 to this form is is what I love. It's it could be a desert 170 00:15:45,200 --> 00:15:48,639 island beer for me, pretty clear. Yeah. Now, the thing about 171 00:15:48,720 --> 00:15:54,879 pilsner's which is interesting. I used to brew a light logger at my former 172 00:15:54,919 --> 00:16:00,080 life at Big River, but the light lagger held up longer than a pilsner. 173 00:16:00,399 --> 00:16:07,919 The pilsners just do not age gracefully. And uh, that's that's the 174 00:16:07,240 --> 00:16:11,039 that's the thing. If I were on a desert island, it would have 175 00:16:11,080 --> 00:16:14,799 to be a fresh pilsner, not yeah, not one that shows its age. 176 00:16:15,240 --> 00:16:17,600 Well, you're on a desert island. You'd have the cagerator there, 177 00:16:17,639 --> 00:16:19,639 so it would always be fresh. It's going to be a perfect world on 178 00:16:19,679 --> 00:16:25,720 a desert island, right, Absolutely. What other beers can people expect when 179 00:16:25,759 --> 00:16:30,159 they go to Hello Monty and Dynamo. So it's it's it's kind of um, 180 00:16:32,159 --> 00:16:36,440 it is European. Well, I do have an American IPA. But 181 00:16:36,519 --> 00:16:41,639 you have to admit there's this split personality of me. I sent you our 182 00:16:41,799 --> 00:16:45,240 Vina loguer, I sent you the Pilsner. We also have a hell Us. 183 00:16:45,840 --> 00:16:52,080 And then take a hard right turn and there are three beer engines that 184 00:16:52,120 --> 00:16:57,840 are serving classic British style real ale, live ale, cast conditioned beer. 185 00:16:59,080 --> 00:17:03,720 That and right now we have a British style ESB in a British style quorder. 186 00:17:04,079 --> 00:17:08,559 You designed the brewery there and looking at those styles and hearing you talk 187 00:17:08,640 --> 00:17:14,680 about them, was it a challenge to combine the best of both worlds where 188 00:17:14,720 --> 00:17:18,839 you have your traditional European beers along with you know, everyone has to have 189 00:17:18,880 --> 00:17:23,200 an IPA. So how did you create it where you could combine the best 190 00:17:23,200 --> 00:17:32,519 of both worlds? There's uh so the things that I did were mostly European, 191 00:17:33,440 --> 00:17:37,799 but uh and and but the firm iners, the firm iners are open 192 00:17:37,839 --> 00:17:42,039 top firm iners, and no one, no one does open top firm iners 193 00:17:42,039 --> 00:17:45,559 anymore. That's silly. It's silly for me to do, I have to 194 00:17:45,599 --> 00:17:51,839 admit, but I wanted to do it. And you can brew European style 195 00:17:52,119 --> 00:17:57,000 beers in open top firm inners. But it's also a great place to dry 196 00:17:57,039 --> 00:18:03,200 hop if you want to do American IPA. And it's a great place to 197 00:18:03,039 --> 00:18:10,960 rack your cast conditioned beers into a into a firkin when when the time is 198 00:18:11,000 --> 00:18:15,680 appropriate. So um, it means that I have to move the beer one 199 00:18:15,720 --> 00:18:22,440 more time if it's a logger. So this the brew house fermentation. The 200 00:18:23,000 --> 00:18:29,240 third area the brewery is the horizontal tanks, which are directly behind the bar, 201 00:18:29,680 --> 00:18:33,440 and I use the there's nine horizontal tanks that are each temperature controlled, 202 00:18:34,400 --> 00:18:41,200 able to use the ones on the upper level as a secondary fermentation conditioning tank 203 00:18:41,599 --> 00:18:45,640 that you would see in a traditional logger brewery. Do you have a flagship 204 00:18:45,720 --> 00:18:51,440 beer at Hello Monte that is your top seller? It goes neck and neck 205 00:18:51,519 --> 00:18:57,160 with the Hellus and the IPA. It's interesting going back to the pilsner name, 206 00:18:57,680 --> 00:19:06,519 it seems like IPA is the recognized name for craft beer. Yeah, 207 00:19:06,559 --> 00:19:10,599 and there are people that know IPAs, and then there are people that don't 208 00:19:10,599 --> 00:19:15,799 know craft beer, but they know the word IPA or the initials IPA and 209 00:19:17,160 --> 00:19:22,640 just will ask for that. But the hellis logger is you can imagine the 210 00:19:22,720 --> 00:19:27,920 Southeast United States being pretty hot, especially in the summer. A pale, 211 00:19:29,599 --> 00:19:36,079 multi slightly sweet logger is basic. And then we do have a hafa vites 212 00:19:36,119 --> 00:19:40,920 and that also compliments the hot weather. Is there because you've been doing this 213 00:19:41,039 --> 00:19:45,200 now for thirty years, is there like a more personal note, Is there 214 00:19:45,240 --> 00:19:51,119 a style of beer that, for one reason or another you haven't been able 215 00:19:51,160 --> 00:19:55,240 to make yet that you're just dying to sink your teeth into and make this 216 00:19:55,880 --> 00:20:02,480 And I would say it's continuing the European traditions. Would I would love to 217 00:20:02,519 --> 00:20:07,839 sink my teeth in to mix fermentation products? So okay, the sours that 218 00:20:07,960 --> 00:20:15,000 you see out there are generally, you know, monocultural, just bacterial fermentation. 219 00:20:15,599 --> 00:20:18,599 The bacterios is killed in the kettle and then they move it over and 220 00:20:18,680 --> 00:20:23,640 hand it off to the yeast. If you risk to have a true Berliner 221 00:20:23,839 --> 00:20:30,839 or a true Goesa, it's the tradition of it is of a mixed fermentation, 222 00:20:30,960 --> 00:20:37,039 probably a little Britannomy season there. Also it's it piques my interest and 223 00:20:37,079 --> 00:20:41,119 intimidates me at the same time. Yeah, doing this for so long, 224 00:20:41,000 --> 00:20:45,839 and I know a friend of mine always wants me to ask the people in 225 00:20:45,839 --> 00:20:49,920 the brewing community that comes on, how long did it take for you personally 226 00:20:51,039 --> 00:20:55,559 to feel like I've got this or does that ever happen? Are you still 227 00:20:55,599 --> 00:21:02,119 always like nervous apprehensive when it comes to making a new beer? It's there. 228 00:21:02,839 --> 00:21:07,319 I have three answers for you. The first answer is, when we 229 00:21:07,480 --> 00:21:11,839 first started brewing, we didn't know what the hell we were doing yea, 230 00:21:11,720 --> 00:21:17,119 and nor did the people drinking it, so we had a lot of freedom 231 00:21:17,480 --> 00:21:22,599 to produce. Probably were what we're not the best beers in the world. 232 00:21:22,960 --> 00:21:29,839 When when we decided to do when we decided to say, hey, we 233 00:21:29,920 --> 00:21:37,880 need to improve what we're doing, the use of analysis tool, organ elleptic 234 00:21:37,920 --> 00:21:42,119 analysis tools and other spiking kids and whatnot, just was an explosion of knowledge 235 00:21:42,119 --> 00:21:47,480 and then we realized, oh my god, what this is what we've been 236 00:21:47,519 --> 00:21:51,039 doing, and this is what we need to change. Yeah, you fast 237 00:21:51,079 --> 00:21:56,319 forward. You know, I got pretty competent, especially on the brewing system, 238 00:21:56,880 --> 00:22:00,559 but whenever we were doing something new, yeah it is you. You 239 00:22:02,039 --> 00:22:07,400 nailed down an ipa, you nailed down a brown ale or whatever. When 240 00:22:07,400 --> 00:22:11,279 you're brewing it once every three or four weeks on that brewing system. So 241 00:22:11,319 --> 00:22:18,279 you've become intimately knowledgeable, knowledgeable with that brewing system and with that recipe when 242 00:22:18,279 --> 00:22:22,599 you try to do a totally different recipe still on that brewing system. Yeah, 243 00:22:22,640 --> 00:22:26,480 there's a little bit of nervousness. The biggest nervousness, I would say 244 00:22:26,720 --> 00:22:32,440 in my career has been the past year or so. So I've got a 245 00:22:32,480 --> 00:22:37,119 brand new brewery that frankly I just designed, and I walked in it with 246 00:22:37,359 --> 00:22:41,440 kind of a kind of a little bit of an attitude saying, oh, 247 00:22:41,480 --> 00:22:44,480 yeah, I've been brewing this long. This is going to be a layup 248 00:22:44,839 --> 00:22:51,759 and not the case. I've been struggling with what I want the beers to 249 00:22:51,839 --> 00:22:57,440 be versus the beers that were coming out, and I'm getting much closer. 250 00:22:57,519 --> 00:23:03,079 I'm about i would say ninety percent done. But it was extremely humbling to 251 00:23:03,920 --> 00:23:10,640 not have the intimacy on this brewery like I had with all the breweries in 252 00:23:10,680 --> 00:23:15,680 the past. All the breweries in the past had been essentially iterations of one 253 00:23:15,799 --> 00:23:18,720 style of brewery. And that's the reason why I designed this brewery. I'm 254 00:23:18,720 --> 00:23:23,880 wanted to say, Okay, these are the flaw Over the past ten years 255 00:23:23,960 --> 00:23:27,079 or so, I was saying, I love this brewer. But this needs 256 00:23:27,119 --> 00:23:30,799 to be fixed. This needs to be fixed. So what are the solutions 257 00:23:30,960 --> 00:23:34,680 this? So I'm always I was for a time, always thinking about how 258 00:23:34,720 --> 00:23:38,559 to design a better mouse trap, and I had this opportunity here, but 259 00:23:38,599 --> 00:23:45,200 I never brewed on this mouse trap. Yeah, and so it's I'm having 260 00:23:45,240 --> 00:23:49,599 to relearn a lot. The other thing that has been humbling in the past 261 00:23:49,799 --> 00:23:56,079 years. I don't you know, I left a company with whom I brewed 262 00:23:56,119 --> 00:24:02,720 for twenty eight years or so. I had a huge impact on those recipes, 263 00:24:02,799 --> 00:24:07,119 and those recipes are still being brewed today, and they're being brewed quite 264 00:24:07,160 --> 00:24:11,519 well. But Teresa Suntels, she's an excellent brewer. But if I was 265 00:24:11,559 --> 00:24:15,279 going to try to strike out my own in a small pond that Chattanooga is, 266 00:24:15,319 --> 00:24:21,000 I felt like I needed to restart the recipe process. So what tasting 267 00:24:21,160 --> 00:24:26,279 is a totally different recipe than than the pilsners that I brewed at Big River. 268 00:24:26,680 --> 00:24:29,920 Well from the two that I've had, and I'm going to have the 269 00:24:30,000 --> 00:24:33,559 other three or four this week and I'll talk about them on the show after 270 00:24:33,599 --> 00:24:40,359 the interview. If the Vienna lager and the pilsner are only ninety percent of 271 00:24:40,400 --> 00:24:44,559 what you think it could become I need to go down there and try and 272 00:24:44,680 --> 00:24:49,160 when they're a hundred, because they're both spectacular as is right now. It's 273 00:24:49,279 --> 00:24:56,359 very kind I appreciated, especially that's it's interesting. You know, the Southeast 274 00:24:56,440 --> 00:25:00,200 is not known for being a beer center, a beer area, board area, 275 00:25:00,839 --> 00:25:06,079 but Chicago is, and and I've been to a couple of craft brewer 276 00:25:06,480 --> 00:25:11,920 In fact, I went to the second the Ray Daniels used to have a 277 00:25:11,000 --> 00:25:17,680 cast condition, a real all festival up there. Yeah, I think I 278 00:25:17,720 --> 00:25:21,880 attended the second one that was up there, all right, but always loved 279 00:25:22,799 --> 00:25:26,160 love the city. But the beer culture there is remarkable. Yeah, it's 280 00:25:26,680 --> 00:25:30,279 you know, it's like everywhere else, it's growing leaps and bounds, and 281 00:25:30,960 --> 00:25:37,680 like the area that I'm at, I could walk to four places that have 282 00:25:37,839 --> 00:25:42,079 spectacular, world class beer. So it is a great time to be alive 283 00:25:42,160 --> 00:25:48,079 and be a beer nerd. Cheers agree, it's it's interesting. It's very 284 00:25:48,119 --> 00:25:53,519 dynamic for brewers. Obviously you're seeing a lot of changes, a lot of 285 00:25:55,680 --> 00:26:00,240 cells, a lot of combining groups. But at the same time, I 286 00:26:00,240 --> 00:26:04,720 couldn't think of another industry to be in. Let's get to Chattanooga. Now 287 00:26:06,480 --> 00:26:11,000 I'm reading here. It's been named by Lonely Planet as the best in the 288 00:26:11,079 --> 00:26:15,759 United States. The New York Times named Chattanooga is one of the top forty 289 00:26:15,759 --> 00:26:19,559 five places to go in the world. I could always google it, but 290 00:26:19,599 --> 00:26:26,079 I'd rather ask you, what do you recommend people to do or see when 291 00:26:26,160 --> 00:26:32,319 they come to town. It's the thing that we've been extremely lucky is we 292 00:26:32,359 --> 00:26:37,680 have a lot of areas that have been protected, some of it by my 293 00:26:37,759 --> 00:26:42,559 stake, just by luck, and some of them intentionally. So the thing 294 00:26:42,640 --> 00:26:47,920 that my wife and I love to do is trail run. And I can't 295 00:26:48,319 --> 00:26:52,079 tell you how many trails or how many miles are trails are available here, 296 00:26:52,119 --> 00:26:57,799 but that's the scenic beauty of Chattanooga, especially expressed on those trails, is 297 00:26:59,200 --> 00:27:06,000 unmatched. You know that the comeback story of Chattanooga was is that we were 298 00:27:06,079 --> 00:27:11,279 named the dirtiest city in six I think sixty nine. Walter Cronkite reported it. 299 00:27:11,000 --> 00:27:15,039 That video is out there somewhere saying that Walter Cronkite reported it. Then 300 00:27:15,119 --> 00:27:18,160 you know that was like the voice of God. Yeah it was. Yeah, 301 00:27:18,279 --> 00:27:22,400 So I mean, and he said that we were named the dirtiest city 302 00:27:22,440 --> 00:27:27,000 in the country from pollution standpoint and um, and it was true. We 303 00:27:27,039 --> 00:27:32,720 have a we had a lot of industrial industry here, uh, a lot 304 00:27:32,799 --> 00:27:38,839 of metal metal smelting and and coal fired what have you, and and and 305 00:27:40,000 --> 00:27:45,880 actually chemical making manufacturers here. And there was an intentional effort to to try 306 00:27:45,880 --> 00:27:53,319 to clean Chattanooga up. Simultaneously, the downtown area was was emptied by the 307 00:27:53,720 --> 00:27:57,799 the you know, the great white flight to the to the suburbs. So 308 00:27:57,960 --> 00:28:04,519 you you had the this uh post in dush a rust city in the south, 309 00:28:06,759 --> 00:28:11,160 rust belt city in the South that had a lot of potential and a 310 00:28:11,240 --> 00:28:15,920 lot of civic love, but was struggling, you know. And in nineteen 311 00:28:15,039 --> 00:28:22,920 ninety two is when the Tennessee Aquarium was opened, and it was the it 312 00:28:22,960 --> 00:28:26,799 was the beginning. It celebrated what was the beginning of the renaissance of Chattanooga. 313 00:28:27,000 --> 00:28:33,599 And it is an aquarium that tracks the Tennessee River, which flows right 314 00:28:33,640 --> 00:28:38,799 through Chattanooga from its headwaters all the way down to the Gulf. And it's 315 00:28:38,839 --> 00:28:44,160 even though it's it's been here since ninety two, I still recommend it to 316 00:28:44,200 --> 00:28:47,920 folks to try it out. And also are the I know a lot of 317 00:28:47,920 --> 00:28:51,000 these minor league teams keep changing names all the time. You still have the 318 00:28:51,039 --> 00:28:55,599 lookouts there. Yeah, yeah, a great point Chattanooga Lookouts. You know, 319 00:28:55,880 --> 00:29:00,519 UM won the name right and the mascot to look and it's a name 320 00:29:00,559 --> 00:29:07,240 that's been with us since the early nineteen hundreds. Okay, And they are 321 00:29:07,359 --> 00:29:12,920 currently playing in what's known as the AT and T Field. It's it's closely 322 00:29:12,960 --> 00:29:18,359 the Aquarium and but they're due to get a new stadium about a stone's throw 323 00:29:18,480 --> 00:29:25,200 from Hello, Monty and an area that was a brown field, a blighted 324 00:29:25,240 --> 00:29:29,720 area that used to be US pipe And it's going to be a really cool 325 00:29:29,799 --> 00:29:36,119 stadium. Awesome. Their original stadium, Ingle Stadium, built in nineteen thirty 326 00:29:36,160 --> 00:29:40,880 three, is what I love the most. I remember going to games at 327 00:29:40,960 --> 00:29:45,720 Ingles Stadium, and I think, I think I would love to be I 328 00:29:45,720 --> 00:29:49,880 would love for someone to check me on this. But Babe Ruth played there 329 00:29:51,400 --> 00:29:57,119 and Michael Jordan played there. Michael Jordan had a short career in baseball play 330 00:29:57,279 --> 00:30:03,119 for the Birmingham Barons. I wonder if that's the only stadium that that hosted 331 00:30:03,119 --> 00:30:07,680 those two players. I'm sure someone's going to be typing away on Google as 332 00:30:08,559 --> 00:30:12,799 I want to. I need to know the answer. Uh, so uh 333 00:30:12,960 --> 00:30:18,039 obviously a long history with the Lookouts and and and it's like I can't wait 334 00:30:18,079 --> 00:30:25,240 for the new stadium. It's it's uh. Double A Baseball has been a 335 00:30:25,279 --> 00:30:27,359 long time, and it's been around in Chader, Nigga for a very long 336 00:30:27,440 --> 00:30:30,599 time. And and a lot of the communities in this area part of the 337 00:30:30,640 --> 00:30:37,200 Southern League, and that is a really established league, and minor league baseball 338 00:30:37,279 --> 00:30:41,319 is under a lot of pressure, but there's so much um you know, 339 00:30:41,400 --> 00:30:45,599 it's it's Americana. It's oh yeah, it's history and it's uh. I 340 00:30:45,680 --> 00:30:51,680 hope I hope the Lookouts and Double A Baseball thrives. Yeah. I have 341 00:30:51,759 --> 00:30:56,920 relatives in Southern Indiana, and I remember finally growing up going to see Evansville 342 00:30:57,039 --> 00:31:04,039 games in this really old stagem and seeing like Mark fig Rich before he became 343 00:31:04,119 --> 00:31:07,839 the Bird and you know, other players there. So yeah, I always 344 00:31:07,960 --> 00:31:12,519 love going to minor league games or brings back a lot of fun memories for 345 00:31:12,599 --> 00:31:17,839 me. It's it's it is, it's it's special, and it's a great 346 00:31:17,880 --> 00:31:21,400 you know. The one of the things that I love about beer, and 347 00:31:21,440 --> 00:31:25,200 I think baseball is a part of it is is a sense of community that 348 00:31:25,359 --> 00:31:32,079 now gathering. Um, you know, a town like yours has incredible uh 349 00:31:32,319 --> 00:31:37,559 sports groups that that really brings that kind of civic pride and and brings everybody 350 00:31:37,559 --> 00:31:42,319 together. And well we have we have a minor league baseball. We also 351 00:31:42,400 --> 00:31:48,799 have a soccer, a minor league soccer team that also both of them. 352 00:31:48,039 --> 00:31:53,000 It's really cool to see, uh folks get into it and celebrate. Well 353 00:31:53,079 --> 00:31:56,400 after they do all that in Chattanooga, go to the trails, see a 354 00:31:56,440 --> 00:32:04,160 Lookouts game. You have to go to Hello Monti and eat and drink once 355 00:32:04,160 --> 00:32:08,039 again. This is on three oh six West Main Street. Now the beer's 356 00:32:08,160 --> 00:32:14,480 here, do you distribute it all or is it just right there? You 357 00:32:14,519 --> 00:32:17,599 have to pick it up at Dynamo. So yeah, it's uh we do 358 00:32:17,759 --> 00:32:25,359 some crowling and uh we take pains to package it correctly. But I've had 359 00:32:25,400 --> 00:32:31,200 a packaging career. Okay, when Rob and I opened Hello Money and Dynamo 360 00:32:31,240 --> 00:32:36,960 Growing, I swore I wouldn't package again. So I, uh, if 361 00:32:37,000 --> 00:32:40,519 you really want, if you really want the Dynamo beer experience, please please 362 00:32:40,559 --> 00:32:44,480 come and visit and ask if I'm around. I would love to say hey 363 00:32:44,480 --> 00:32:50,799 to anyone that that actually came here because of our conversation. Yeah, definitely, 364 00:32:51,079 --> 00:32:52,920 I mean I need to. I work for an airline, so I 365 00:32:52,960 --> 00:32:55,680 need to jump on a flight. We do have flights out of Chicago to 366 00:32:55,759 --> 00:33:00,680 Chattanooga, so I have to. I'll have to see if we could leave 367 00:33:00,720 --> 00:33:04,599 our dog behind or even take the dog make a drive with make a drive 368 00:33:04,680 --> 00:33:07,519 down there and bring the dog and take the dog on some of the trails 369 00:33:07,559 --> 00:33:10,359 to see. Hello Monte. Looking at the menu again, Yeah, this 370 00:33:10,480 --> 00:33:15,799 menu looks now. I have in front of me the brunch and the dinner 371 00:33:15,880 --> 00:33:22,440 menu. This looks great looking at like recipes or dishes like the Italian sausage 372 00:33:22,480 --> 00:33:27,160 flat bread, the prime New York steak. You have muscles, pork tender 373 00:33:27,240 --> 00:33:31,720 loin, a six sounds sirloin Butcher's cut. I'm hungry now and I'm getting 374 00:33:31,720 --> 00:33:35,359 ready to go to work, and I think I got a PBJ, so 375 00:33:36,279 --> 00:33:42,079 this probably wasn't the best time to start this interview. Yeah, it's easy. 376 00:33:42,319 --> 00:33:45,039 It's easy for me to get hungry at this hour two, so I 377 00:33:45,039 --> 00:33:51,440 don't blame you. You know that. The fun thing about it is is 378 00:33:52,680 --> 00:34:00,519 a beer company accompanies all those items quite well. And while we are technically 379 00:34:00,599 --> 00:34:07,440 a brew pub, which I'm afraid is has a negative connotation for people who 380 00:34:07,480 --> 00:34:12,280 love food that we were able to do something different. I would say the 381 00:34:12,320 --> 00:34:17,239 food is a lot more mindful here, and we've got an incredible group working 382 00:34:17,280 --> 00:34:22,840 in the kitchen that if you do get a chance to visit, I think, 383 00:34:22,480 --> 00:34:25,599 I think you'll enjoy it. I'm talking to my wife when I get 384 00:34:25,599 --> 00:34:29,239 home from work, We're gonna figure out a way. We got to get 385 00:34:29,239 --> 00:34:34,199 down to Chattanooga and check out. Hello, Monty Late. I really appreciate 386 00:34:34,239 --> 00:34:37,800 you coming on and taking time out. I appreciate you sending over the beer 387 00:34:37,840 --> 00:34:40,159 as these are spectacular. Later on in the show, I'm going to have 388 00:34:40,280 --> 00:34:44,800 the rest of them and i'll give you more in depth, you know, 389 00:34:44,880 --> 00:34:47,599 talk about them. But if they're half as good as the pills they're in 390 00:34:47,639 --> 00:34:52,039 the Vienna Lager that I've had so far, they're going to be great. 391 00:34:52,559 --> 00:34:54,920 Clay, I really appreciate it, sir, Yeah, Dave, thank you 392 00:34:54,960 --> 00:35:00,440 so much for having me and appreciate talking about beer. It's my favorite, 393 00:35:00,440 --> 00:35:06,239 second, my second favorite activity. No tipping me is my first. All 394 00:35:06,320 --> 00:35:07,760 right, got it? All right? Clay, Will you have a good 395 00:35:07,800 --> 00:35:12,920 rest to your dayster and I will hopefully see you soon down to Hello Monty 396 00:35:13,159 --> 00:35:15,519 sounds great. Take care Dave, Okay, you too. Thanks. Hey. 397 00:35:15,559 --> 00:35:19,440 This is Grabbing the Brisket podcast. Join us every Monday when we talk 398 00:35:19,480 --> 00:35:23,840 about the latest trends in barbecue, interviews with worldtop pit masters, celebrity cooks 399 00:35:23,880 --> 00:35:29,280 oh like Wee Man from Jackass, and musicians like rich O'Toole. So check 400 00:35:29,320 --> 00:35:31,800 us out. We do beer reviews, barbecue fails, so many fires, 401 00:35:31,960 --> 00:35:35,159 dude, A lot of people just burn their houses down for no reason. 402 00:35:35,280 --> 00:35:37,320 We also talk about cocaine HIPOs versus beth Gators, learn how to make some 403 00:35:37,320 --> 00:35:42,639 tailgate gravy altercations with Texas Rangers, people throw on reefs and peanut butter cups. 404 00:35:42,840 --> 00:35:45,360 Yeah. So check out grab the Brisket dot com for podcast info, 405 00:35:45,719 --> 00:35:51,559 viral social media post, and so much more. The next one I want 406 00:35:51,599 --> 00:35:57,440 to talk about from Hello Monty is their IPA. I had this. They 407 00:35:57,480 --> 00:36:00,079 sent over a couple cans of a few of their different and style so this 408 00:36:00,159 --> 00:36:04,039 was really good. But I want to talk about it more on the show. 409 00:36:04,079 --> 00:36:20,960 So let's busted open. Their ipa has a really nice dark color to 410 00:36:21,079 --> 00:36:27,119 it. Good carbonation, good egg white foam here, good two fingers looks 411 00:36:27,159 --> 00:36:34,480 really good, smells good, smells like get that nice West Coast hops aroma 412 00:36:34,559 --> 00:36:38,400 here, smells very nice. Now that's really good. A lot of malt 413 00:36:38,559 --> 00:36:45,840 character here, then the hop flavors come through with the bitterness at the end. 414 00:36:45,199 --> 00:36:51,159 This is really good. Everything that I've had from them has been phenomenal, 415 00:36:51,480 --> 00:36:55,480 and this IPA is no exception. I loved their Vienna Lager, their 416 00:36:55,519 --> 00:37:00,280 pills and it was good that hell is nice to see that the American IPA 417 00:37:00,320 --> 00:37:05,840 style. They knock that out of the park as well. So by all 418 00:37:05,920 --> 00:37:09,000 means, head over to Chattanooga and get yourself some. Hello, Monty. 419 00:37:09,159 --> 00:37:15,079 Their IPA is a winner, all right. One of the beers I'm going 420 00:37:15,159 --> 00:37:20,559 to have from Dynamo right now is their Hellis Lagger. I'm looking forward to 421 00:37:20,599 --> 00:37:23,360 this. Everything that I've had so far from them has been really good, 422 00:37:23,719 --> 00:37:37,719 So I like a Hellas. Let's bust open the Hellas. Really good carbonation 423 00:37:37,800 --> 00:37:45,719 here, nice color, very good golden amber color, nice aroma. It 424 00:37:45,760 --> 00:37:53,719 smells very just smells very clean, nice aroma here. Get a nice malt 425 00:37:53,760 --> 00:38:00,960 taste here, good finish. Maybe I get in a little little bitterness into 426 00:38:00,000 --> 00:38:06,639 this, but I think this is phenomenal. No, that's another winner from 427 00:38:06,880 --> 00:38:12,719 Hello Monty and Dynamo. I'm gonna need to move because everything they're putting out 428 00:38:12,840 --> 00:38:19,079 is fantastic. So if you're in the Chattanooga area, pick up a Hella 429 00:38:19,119 --> 00:38:28,679 Slagger from Dynamo and Hello Monte. The Chicago beer in front I'm gonna have 430 00:38:28,880 --> 00:38:35,639 this week is from Maplewood. This is their Pulaski Pills. I've had this 431 00:38:35,760 --> 00:38:39,119 before. I'm a big fan of this. It's on the can it says 432 00:38:39,239 --> 00:38:44,800 it's a Chicago pillsner. This is one of the best in Chicago, so 433 00:38:44,880 --> 00:39:00,239 let's bust it open. Pulaski Pills has a really nice light, golden color, 434 00:39:00,440 --> 00:39:06,119 good foam here. I get a nice They use Warrior hops here and 435 00:39:06,880 --> 00:39:10,679 Santium and I get a little of the hop aroma. I think it smells 436 00:39:10,760 --> 00:39:17,840 really good, refreshing crisp. They use Pilsner malt with a little bit of 437 00:39:17,960 --> 00:39:22,880 VNA malt, not a lot. As I'm drinking it, the malt hits 438 00:39:22,880 --> 00:39:27,000 me first little bit of the hops at the end. I think this is 439 00:39:27,000 --> 00:39:32,679 a really good classic Chicago pilsner. Not very high in alcohol. This is 440 00:39:32,719 --> 00:39:37,039 only five point one percent, So this is something you could have a few 441 00:39:37,119 --> 00:39:43,559 of it's really good. I like everything that Maplewood puts out, but grab 442 00:39:43,599 --> 00:39:49,199 you of Pulaski pills. All right, that's gonna wrap things up for this 443 00:39:49,280 --> 00:39:53,719 week's edition of Beer in Front. I thank you very much for listening. 444 00:39:54,199 --> 00:40:00,559 I want to thank once again Clay Gentry over at Hello Monty and Dynamo Brewing 445 00:40:00,760 --> 00:40:08,239 over in Chattanooga. Their beers were absolutely phenomenal. I need to get to 446 00:40:08,360 --> 00:40:15,440 Chattanooga, so if you're in that area, please head over to Hello Montey 447 00:40:15,519 --> 00:40:20,320 and tell them you heard about it over on Beer in Front. Next week's 448 00:40:20,360 --> 00:40:23,880 show is gonna be good. I'm gonna talk to Ryan over at Soundtrack Your 449 00:40:23,960 --> 00:40:29,280 Life. That was a fun talk. I always enjoy talking to Ryan. 450 00:40:29,760 --> 00:40:34,320 Good beer guy, good music guy. That's going to come out next week. 451 00:40:34,840 --> 00:40:39,159 Have a great week everyone, and remember sometimes the beer in front of 452 00:40:39,199 --> 00:40:44,280 you is the best one yet. All Right, we'll talk to you next week.