This is Beer in Front, part of the Oddpods 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 July sixth edition of Beer in Front.
This is episode one hundred and sixty six. I'm your host, Dave's allatorus
in. Beer in Front is a proud member of the Oddpods Media Network.
I have a good show for you today. I talked to Clay Gentry over
at Hello Monte in Dynamo Brewing. They're located in Chattanooga, Tennessee. I
had some of their beers and they were spectacular. I've talked countless times on
the show how much I love Vienna lagers, and their Vienna Lager is world
class, one of the best I've had. And that was an interesting talk,
so please stay tuned for that. Ruby and I had a fun week
Over the weekend. We went to the new steakhouse that's part of Smoke Barbecue
here in Chicago. It's called Smoke Steak It's on Elston Avenue, and I
highly recommend that for my Chicago folks. Really good steaks. The prices were
good for a steakhouse. You can get out of there without getting a second
mortgage. I thought the food was good. Had a nice vodka martini that
was fantastic as well. So if you're in the Chicago area and you're like
good steaks, I would recommend Smoke Steakhouse. In the next few weeks,
I have interviews and shows lined up with Ryan over at Soundtrack Your Life from
Barry and Abigail Over at Pops on Hops, and also I went I'm recording
this intro on Saturday. And today I went to Second City Metery and I
discussed mead and I had some great meads there. I haven't talked about meat
on the show, but Second City Metery I thought was terrific. So look
for that episode to drop in a couple of weeks as well. I haven't
mentioned a jag off on the show in a long time, and when I
met up with rod Ja a couple of weeks ago, he mentioned that I
need to start doing that some more. And I have a jag off right
now, and it's not one, it's a lot of them. The people
that blow off fireworks not just July fourth, but the week leading up to
it and afterwards. You guys are jagoffs. My poor dog has been sitting
trembling in a corner for the last five or six nights because you Jamox with
a small tinky want to blow off firecrackers. So you guys are a bunch
of jagoffs. If you'd like to support the show, head over to patreon
dot com slash beer in front. That'll help me buy more prozac for a
little Moira Rose because she's trembling from the firework. So if you want to
support the show, please head over to Patreon dot com slash beer in front.
Or if you like what you're hearing right now or watching over on YouTube,
please hit like and subscribe. That helps the show as well. I've
been putting out more content over on YouTube, not just beer reviews. I
put out some pizza reviews. I had one from Jimmy's, which is a
local spot here that it's out fantastic pizza. So please head over to YouTube,
and enough of you have watched that last week, I hit my ten
thousandth view or I don't know how they calculated because I have a lot of
YouTube shorts, but I thank everyone that has watched some of these silly videos
over on YouTube. All right, let's stop yapping here and let's kick this
podcast off, shall we? In Beer News this week tickets for the Great
American Beer Festival. They go on sale next week July twelfth. The festival
is once again in Denver on September twenty first through the twenty third, So
if you're interested, head over to the Great American Beer Festival's website and you
could purchase tickets for the twenty twenty three edition of the Great American Beer Festival.
I have some friends that work at Wrigley Field, and I need to
have words with them. The Chicago Cubs tweeted out that the next time you
go to Wrigley Field, you could have a home run In pizza, and
it's a legendary. I love their frozen pizzas here, but they have restaurants
here in Chicago. Home run In has a pizza and I think it's only
at Wrigley Field. This is a beer flavored pizza, So I don't know
about this, but I'm gonna have to put the word out and see if
I can find out more on this beer flavored pizza. It's not beer related,
but sometimes I talk about weird flavored soda pops in things of that nature.
But starting on July fourth, at certain stadiums, you can get a
catchup that's flavored with Pepsi zero and their call this Kohla Chup. I don't
like ketchup, and the picture shows it on a hot dog, which every
self loving Chicago and knows you never put ketchup on a hot dog. So
I don't know about this. But if you're a Ketchup fan, you're a
Ketchup on a hot dog fan, and you're at a ballpark, let me
know what you think of this. There was a good article over on Beer
kind of Sewer, and if you're not a subscriber, I suggest you do
it. I like the magazine and the articles they put out, but they
had a really cool article in the recent issue about Lithuanian farmhouse brewing. I'm
half Lithuanian and I need to know more about this. If there's anyone that's
out there listening in Lithuania and you can get me some of these years.
They look fascinating. I'd like to try it. Their beer is brewed in
this large pot over an open fire with local ingredients. It sounds fascinating to
me. I would love to try some of these. There's an alcohol delivery
company out there called Saucy sau ce Y, and they promise to deliver in
less than an hour, and you could get your beer and spirits. But
they're expanding where you could get cigarettes and vate pens and sexual wellness devices.
So if you need alcohol and a pack of condoms, I guess you could
get it an under an hour if you go to Saucy, and then you're
gonna need a pack of cigarettes when you're done, So check out Saucy for
that. Welcome back, Hello, Monty and Dynamo Brewing in Beverage our leaders
in Chattanooga when it comes to fine dining and drinking. Located at three oh
six West Main Street. They have a menu that looks terrific and I could
tell you firsthand that their Vienna lager is one of the finest I've ever had.
Joining me today is Clay Gentry, who, along with his brother Rob,
have a place that foodies Beerificionados along with everyone else, is going to
feel like you're at home. Matt Clay, thanks so much for joining and
coming on this morning. How are you today? I'm well, Dave,
thanks for having me. Man, you have over thirty years of experience in
brewing and you're the top of a seniority list in Schattanooga for brewers. How
did hello Monte and hello how did your career come about? Unfortunately I have
to admit my career came about through nepotism. Okay, my brother, my
brother Rob, and a restaurant tour named Tim Hennant back in nineteen ninety three
opened the first brewery in It was at the third brewery in Tennessee after prohibition,
and it was definitely the first brewery in Chattanooga after prohibition. And it's
still open. It's a brewpub called Big River Grill. Rob was the first
brewer and he was just trying to figure it out, doing it by himself,
and then all of a sudden he realized I need help, and so
he asked his little brother Clay to help. And I was thinking, Uh,
this would be fun to do for about a summer and then move on.
And here we are fast forward thirty years. So the brewpub industry in
Chattanooga with Big River. Big River grew and then acquired a group of brewpubs
from California. And after that, after the dot com dot com bust and
nine to eleven, the restaurant industry was shaken and our company, or the
company with whom Rob and I were associated, came into hard time. So
that group of brewpubs that have been developed at that point got essentially sold Botsoul
Bot Sould. Rob had moved on from the company in oh six started his
own restaurant in Chattanooga. I'm more of a beer guy, and so I
started. I stayed with the companies in order to brew. But about three
years ago Rob and I saw, hey, we can do this. We
can get bringing back the band, bring the band back together and that and
Hello Monty is that opportunity now? Hello Monte opened in twenty twenty one,
that's right, in November twenty twenty one, or late October twenty twenty one,
to be technically accurate. We opened without the brewery because the brewery was
still on a ship. So rest was open for a good four or five
months with a big old hole to the side of it where the brewery ended
up being once Once we got it in place, that hit be a tough
time to open up a new restaurant brewery right in the middle of everything.
What were you guys thinking, that's that's that's a great, great question.
I'm still thinking that every day. It was. Obviously our timing wasn't great.
When we realized we had an opportunity for the location where we are and
we were ready to pull the trigger was late nineteen early two thousand and so
when the pandemic came on full fource, Rob and I were pretty much committed.
Yeah, and we knew it wasn't We knew it was just a period
of unknown us. We knew it wasn't gonna last forever. We are still
scratching our heads today of what the what the pandemic did to the industry,
to the restaurant industry in general, where I think we still see effects of
it today. But we didn't. We didn't We thought that people were gonna
want to come back out and eat and socialize and share stories over a beer.
I'm looking at the food menu hear and everything looks great. I know
personally, I'm gonna have to fly down for the roasted cauliflower that's l pass
store style. Did your brother come up with like the food menu in this
No, it was it was more a collaborative effort. We knew Rob knew
that we wanted to be hardwood charcoal forward. So the thing that we tell
folks is that something on your dish has been touched I fire, okay,
and we don't We don't say that it has a smoked character because it's slightly
different the equipment that we have in the kitchen. While fired by hardwood charcoal,
the there isn't a lot of smoke. It's a fairly neutral charcoal.
In the equipment that we use, which are known as me Brass's there,
they're a hardwood charcoal oven. Okay. The way that they cook the food
is that really high temperature and you get this flavor of fire, but it's
not smoke like a smoke house. There's it's a subtle difference, and I
can't wait for you to experience when you do get down here. But Rob
knew that was the way we wanted to go. But no one in the
Southeast had worked with me Brass and so he the company pointed us to some
folks that could help us out. And that's how the men you started going
well. I mentioned on the intro about the Vienna Lager. I'm going to
open right now. How Hello, my name is Pillsner. I'm gonna crack
this open while I'm pouring this clay. What can you tell us about the
beer? Uh, it's it's more of a German pills, you know.
I think you would see check or Bohemian pills to be a little bit more
MALTI Uh, this is a little bit dryer and it has although it does
usets, it has sauts and tetanang as the as the hops there. You
know the classic comments about loggers being clean and crisp. That's what we're going
for here, and it's I'm I'm very pleased with it where it came out,
especially with how the finish and the bitterness. The bitterness almost accentuates that
cleanliness by drying out the palette after the swallowed. Yeah, it's really good.
I'm having it right now. The color is perfect, good carbonation here
I do I get a little more malt and a little more bitterness than I
was expecting, but it's really good. It works well here. This is
a terrific pilsner. Oh, cheers, thank you very much. It's you
know, it's interesting the word pilsner was a four letter word in the craft
brewery thirty years ago because we associated it with adjunct made loggers and it states,
and because back then the word pilsner was an incredibly popular marketing tool and
for people to experience what can be in a sublime beer, and more closely
to this form is is what I love. It's it could be a desert
island beer for me, pretty clear. Yeah. Now, the thing about
pilsner's which is interesting. I used to brew a light logger at my former
life at Big River, but the light lagger held up longer than a pilsner.
The pilsners just do not age gracefully. And uh, that's that's the
that's the thing. If I were on a desert island, it would have
to be a fresh pilsner, not yeah, not one that shows its age.
Well, you're on a desert island. You'd have the cagerator there,
so it would always be fresh. It's going to be a perfect world on
a desert island, right, Absolutely. What other beers can people expect when
they go to Hello Monty and Dynamo. So it's it's it's kind of um,
it is European. Well, I do have an American IPA. But
you have to admit there's this split personality of me. I sent you our
Vina loguer, I sent you the Pilsner. We also have a hell Us.
And then take a hard right turn and there are three beer engines that
are serving classic British style real ale, live ale, cast conditioned beer.
That and right now we have a British style ESB in a British style quorder.
You designed the brewery there and looking at those styles and hearing you talk
about them, was it a challenge to combine the best of both worlds where
you have your traditional European beers along with you know, everyone has to have
an IPA. So how did you create it where you could combine the best
of both worlds? There's uh so the things that I did were mostly European,
but uh and and but the firm iners, the firm iners are open
top firm iners, and no one, no one does open top firm iners
anymore. That's silly. It's silly for me to do, I have to
admit, but I wanted to do it. And you can brew European style
beers in open top firm inners. But it's also a great place to dry
hop if you want to do American IPA. And it's a great place to
rack your cast conditioned beers into a into a firkin when when the time is
appropriate. So um, it means that I have to move the beer one
more time if it's a logger. So this the brew house fermentation. The
third area the brewery is the horizontal tanks, which are directly behind the bar,
and I use the there's nine horizontal tanks that are each temperature controlled,
able to use the ones on the upper level as a secondary fermentation conditioning tank
that you would see in a traditional logger brewery. Do you have a flagship
beer at Hello Monte that is your top seller? It goes neck and neck
with the Hellus and the IPA. It's interesting going back to the pilsner name,
it seems like IPA is the recognized name for craft beer. Yeah,
and there are people that know IPAs, and then there are people that don't
know craft beer, but they know the word IPA or the initials IPA and
just will ask for that. But the hellis logger is you can imagine the
Southeast United States being pretty hot, especially in the summer. A pale,
multi slightly sweet logger is basic. And then we do have a hafa vites
and that also compliments the hot weather. Is there because you've been doing this
now for thirty years, is there like a more personal note, Is there
a style of beer that, for one reason or another you haven't been able
to make yet that you're just dying to sink your teeth into and make this
And I would say it's continuing the European traditions. Would I would love to
sink my teeth in to mix fermentation products? So okay, the sours that
you see out there are generally, you know, monocultural, just bacterial fermentation.
The bacterios is killed in the kettle and then they move it over and
hand it off to the yeast. If you risk to have a true Berliner
or a true Goesa, it's the tradition of it is of a mixed fermentation,
probably a little Britannomy season there. Also it's it piques my interest and
intimidates me at the same time. Yeah, doing this for so long,
and I know a friend of mine always wants me to ask the people in
the brewing community that comes on, how long did it take for you personally
to feel like I've got this or does that ever happen? Are you still
always like nervous apprehensive when it comes to making a new beer? It's there.
I have three answers for you. The first answer is, when we
first started brewing, we didn't know what the hell we were doing yea,
and nor did the people drinking it, so we had a lot of freedom
to produce. Probably were what we're not the best beers in the world.
When when we decided to do when we decided to say, hey, we
need to improve what we're doing, the use of analysis tool, organ elleptic
analysis tools and other spiking kids and whatnot, just was an explosion of knowledge
and then we realized, oh my god, what this is what we've been
doing, and this is what we need to change. Yeah, you fast
forward. You know, I got pretty competent, especially on the brewing system,
but whenever we were doing something new, yeah it is you. You
nailed down an ipa, you nailed down a brown ale or whatever. When
you're brewing it once every three or four weeks on that brewing system. So
you've become intimately knowledgeable, knowledgeable with that brewing system and with that recipe when
you try to do a totally different recipe still on that brewing system. Yeah,
there's a little bit of nervousness. The biggest nervousness, I would say
in my career has been the past year or so. So I've got a
brand new brewery that frankly I just designed, and I walked in it with
kind of a kind of a little bit of an attitude saying, oh,
yeah, I've been brewing this long. This is going to be a layup
and not the case. I've been struggling with what I want the beers to
be versus the beers that were coming out, and I'm getting much closer.
I'm about i would say ninety percent done. But it was extremely humbling to
not have the intimacy on this brewery like I had with all the breweries in
the past. All the breweries in the past had been essentially iterations of one
style of brewery. And that's the reason why I designed this brewery. I'm
wanted to say, Okay, these are the flaw Over the past ten years
or so, I was saying, I love this brewer. But this needs
to be fixed. This needs to be fixed. So what are the solutions
this? So I'm always I was for a time, always thinking about how
to design a better mouse trap, and I had this opportunity here, but
I never brewed on this mouse trap. Yeah, and so it's I'm having
to relearn a lot. The other thing that has been humbling in the past
years. I don't you know, I left a company with whom I brewed
for twenty eight years or so. I had a huge impact on those recipes,
and those recipes are still being brewed today, and they're being brewed quite
well. But Teresa Suntels, she's an excellent brewer. But if I was
going to try to strike out my own in a small pond that Chattanooga is,
I felt like I needed to restart the recipe process. So what tasting
is a totally different recipe than than the pilsners that I brewed at Big River.
Well from the two that I've had, and I'm going to have the
other three or four this week and I'll talk about them on the show after
the interview. If the Vienna lager and the pilsner are only ninety percent of
what you think it could become I need to go down there and try and
when they're a hundred, because they're both spectacular as is right now. It's
very kind I appreciated, especially that's it's interesting. You know, the Southeast
is not known for being a beer center, a beer area, board area,
but Chicago is, and and I've been to a couple of craft brewer
In fact, I went to the second the Ray Daniels used to have a
cast condition, a real all festival up there. Yeah, I think I
attended the second one that was up there, all right, but always loved
love the city. But the beer culture there is remarkable. Yeah, it's
you know, it's like everywhere else, it's growing leaps and bounds, and
like the area that I'm at, I could walk to four places that have
spectacular, world class beer. So it is a great time to be alive
and be a beer nerd. Cheers agree, it's it's interesting. It's very
dynamic for brewers. Obviously you're seeing a lot of changes, a lot of
cells, a lot of combining groups. But at the same time, I
couldn't think of another industry to be in. Let's get to Chattanooga. Now
I'm reading here. It's been named by Lonely Planet as the best in the
United States. The New York Times named Chattanooga is one of the top forty
five places to go in the world. I could always google it, but
I'd rather ask you, what do you recommend people to do or see when
they come to town. It's the thing that we've been extremely lucky is we
have a lot of areas that have been protected, some of it by my
stake, just by luck, and some of them intentionally. So the thing
that my wife and I love to do is trail run. And I can't
tell you how many trails or how many miles are trails are available here,
but that's the scenic beauty of Chattanooga, especially expressed on those trails, is
unmatched. You know that the comeback story of Chattanooga was is that we were
named the dirtiest city in six I think sixty nine. Walter Cronkite reported it.
That video is out there somewhere saying that Walter Cronkite reported it. Then
you know that was like the voice of God. Yeah it was. Yeah,
So I mean, and he said that we were named the dirtiest city
in the country from pollution standpoint and um, and it was true. We
have a we had a lot of industrial industry here, uh, a lot
of metal metal smelting and and coal fired what have you, and and and
actually chemical making manufacturers here. And there was an intentional effort to to try
to clean Chattanooga up. Simultaneously, the downtown area was was emptied by the
the you know, the great white flight to the to the suburbs. So
you you had the this uh post in dush a rust city in the south,
rust belt city in the South that had a lot of potential and a
lot of civic love, but was struggling, you know. And in nineteen
ninety two is when the Tennessee Aquarium was opened, and it was the it
was the beginning. It celebrated what was the beginning of the renaissance of Chattanooga.
And it is an aquarium that tracks the Tennessee River, which flows right
through Chattanooga from its headwaters all the way down to the Gulf. And it's
even though it's it's been here since ninety two, I still recommend it to
folks to try it out. And also are the I know a lot of
these minor league teams keep changing names all the time. You still have the
lookouts there. Yeah, yeah, a great point Chattanooga Lookouts. You know,
UM won the name right and the mascot to look and it's a name
that's been with us since the early nineteen hundreds. Okay, And they are
currently playing in what's known as the AT and T Field. It's it's closely
the Aquarium and but they're due to get a new stadium about a stone's throw
from Hello, Monty and an area that was a brown field, a blighted
area that used to be US pipe And it's going to be a really cool
stadium. Awesome. Their original stadium, Ingle Stadium, built in nineteen thirty
three, is what I love the most. I remember going to games at
Ingles Stadium, and I think, I think I would love to be I
would love for someone to check me on this. But Babe Ruth played there
and Michael Jordan played there. Michael Jordan had a short career in baseball play
for the Birmingham Barons. I wonder if that's the only stadium that that hosted
those two players. I'm sure someone's going to be typing away on Google as
I want to. I need to know the answer. Uh, so uh
obviously a long history with the Lookouts and and and it's like I can't wait
for the new stadium. It's it's uh. Double A Baseball has been a
long time, and it's been around in Chader, Nigga for a very long
time. And and a lot of the communities in this area part of the
Southern League, and that is a really established league, and minor league baseball
is under a lot of pressure, but there's so much um you know,
it's it's Americana. It's oh yeah, it's history and it's uh. I
hope I hope the Lookouts and Double A Baseball thrives. Yeah. I have
relatives in Southern Indiana, and I remember finally growing up going to see Evansville
games in this really old stagem and seeing like Mark fig Rich before he became
the Bird and you know, other players there. So yeah, I always
love going to minor league games or brings back a lot of fun memories for
me. It's it's it is, it's it's special, and it's a great
you know. The one of the things that I love about beer, and
I think baseball is a part of it is is a sense of community that
now gathering. Um, you know, a town like yours has incredible uh
sports groups that that really brings that kind of civic pride and and brings everybody
together. And well we have we have a minor league baseball. We also
have a soccer, a minor league soccer team that also both of them.
It's really cool to see, uh folks get into it and celebrate. Well
after they do all that in Chattanooga, go to the trails, see a
Lookouts game. You have to go to Hello Monti and eat and drink once
again. This is on three oh six West Main Street. Now the beer's
here, do you distribute it all or is it just right there? You
have to pick it up at Dynamo. So yeah, it's uh we do
some crowling and uh we take pains to package it correctly. But I've had
a packaging career. Okay, when Rob and I opened Hello Money and Dynamo
Growing, I swore I wouldn't package again. So I, uh, if
you really want, if you really want the Dynamo beer experience, please please
come and visit and ask if I'm around. I would love to say hey
to anyone that that actually came here because of our conversation. Yeah, definitely,
I mean I need to. I work for an airline, so I
need to jump on a flight. We do have flights out of Chicago to
Chattanooga, so I have to. I'll have to see if we could leave
our dog behind or even take the dog make a drive with make a drive
down there and bring the dog and take the dog on some of the trails
to see. Hello Monte. Looking at the menu again, Yeah, this
menu looks now. I have in front of me the brunch and the dinner
menu. This looks great looking at like recipes or dishes like the Italian sausage
flat bread, the prime New York steak. You have muscles, pork tender
loin, a six sounds sirloin Butcher's cut. I'm hungry now and I'm getting
ready to go to work, and I think I got a PBJ, so
this probably wasn't the best time to start this interview. Yeah, it's easy.
It's easy for me to get hungry at this hour two, so I
don't blame you. You know that. The fun thing about it is is
a beer company accompanies all those items quite well. And while we are technically
a brew pub, which I'm afraid is has a negative connotation for people who
love food that we were able to do something different. I would say the
food is a lot more mindful here, and we've got an incredible group working
in the kitchen that if you do get a chance to visit, I think,
I think you'll enjoy it. I'm talking to my wife when I get
home from work, We're gonna figure out a way. We got to get
down to Chattanooga and check out. Hello, Monty Late. I really appreciate
you coming on and taking time out. I appreciate you sending over the beer
as these are spectacular. Later on in the show, I'm going to have
the rest of them and i'll give you more in depth, you know,
talk about them. But if they're half as good as the pills they're in
the Vienna Lager that I've had so far, they're going to be great.
Clay, I really appreciate it, sir, Yeah, Dave, thank you
so much for having me and appreciate talking about beer. It's my favorite,
second, my second favorite activity. No tipping me is my first. All
right, got it? All right? Clay, Will you have a good
rest to your dayster and I will hopefully see you soon down to Hello Monty
sounds great. Take care Dave, Okay, you too. Thanks. Hey.
This is Grabbing the Brisket podcast. Join us every Monday when we talk
about the latest trends in barbecue, interviews with worldtop pit masters, celebrity cooks
oh like Wee Man from Jackass, and musicians like rich O'Toole. So check
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We also talk about cocaine HIPOs versus beth Gators, learn how to make some
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Yeah. So check out grab the Brisket dot com for podcast info,
viral social media post, and so much more. The next one I want
to talk about from Hello Monty is their IPA. I had this. They
sent over a couple cans of a few of their different and style so this
was really good. But I want to talk about it more on the show.
So let's busted open. Their ipa has a really nice dark color to
it. Good carbonation, good egg white foam here, good two fingers looks
really good, smells good, smells like get that nice West Coast hops aroma
here, smells very nice. Now that's really good. A lot of malt
character here, then the hop flavors come through with the bitterness at the end.
This is really good. Everything that I've had from them has been phenomenal,
and this IPA is no exception. I loved their Vienna Lager, their
pills and it was good that hell is nice to see that the American IPA
style. They knock that out of the park as well. So by all
means, head over to Chattanooga and get yourself some. Hello, Monty.
Their IPA is a winner, all right. One of the beers I'm going
to have from Dynamo right now is their Hellis Lagger. I'm looking forward to
this. Everything that I've had so far from them has been really good,
So I like a Hellas. Let's bust open the Hellas. Really good carbonation
here, nice color, very good golden amber color, nice aroma. It
smells very just smells very clean, nice aroma here. Get a nice malt
taste here, good finish. Maybe I get in a little little bitterness into
this, but I think this is phenomenal. No, that's another winner from
Hello Monty and Dynamo. I'm gonna need to move because everything they're putting out
is fantastic. So if you're in the Chattanooga area, pick up a Hella
Slagger from Dynamo and Hello Monte. The Chicago beer in front I'm gonna have
this week is from Maplewood. This is their Pulaski Pills. I've had this
before. I'm a big fan of this. It's on the can it says
it's a Chicago pillsner. This is one of the best in Chicago, so
let's bust it open. Pulaski Pills has a really nice light, golden color,
good foam here. I get a nice They use Warrior hops here and
Santium and I get a little of the hop aroma. I think it smells
really good, refreshing crisp. They use Pilsner malt with a little bit of
VNA malt, not a lot. As I'm drinking it, the malt hits
me first little bit of the hops at the end. I think this is
a really good classic Chicago pilsner. Not very high in alcohol. This is
only five point one percent, So this is something you could have a few
of it's really good. I like everything that Maplewood puts out, but grab
you of Pulaski pills. All right, that's gonna wrap things up for this
week's edition of Beer in Front. I thank you very much for listening.
I want to thank once again Clay Gentry over at Hello Monty and Dynamo Brewing
over in Chattanooga. Their beers were absolutely phenomenal. I need to get to
Chattanooga, so if you're in that area, please head over to Hello Montey
and tell them you heard about it over on Beer in Front. Next week's
show is gonna be good. I'm gonna talk to Ryan over at Soundtrack Your
Life. That was a fun talk. I always enjoy talking to Ryan.
Good beer guy, good music guy. That's going to come out next week.
Have a great week everyone, and remember sometimes the beer in front of
you is the best one yet. All Right, we'll talk to you next week.