1 00:00:08,320 --> 00:00:13,199 This is Beer in Front, part of the Odd Pods Media Network. Sometimes 2 00:00:13,240 --> 00:00:16,760 the beer in front of you is the best one yet. I'll talk about 3 00:00:16,800 --> 00:00:22,320 some old school beers that maybe you've forgotten about, some new beers that have 4 00:00:22,440 --> 00:00:26,920 the potential to be a classic. I'll also talk to various people around the 5 00:00:26,920 --> 00:00:33,119 beer world and get their stories all about beer. That's Beer in Front and 6 00:00:33,159 --> 00:00:43,240 it's coming up now. Welcome to episode one hundred and ninety six of Beer 7 00:00:43,439 --> 00:00:48,439 in Front. I'm your host, Dave's Alatoris and Beer in Front is a 8 00:00:48,560 --> 00:00:54,439 proud Odd Pods Media Network member. On today's show, I talked to Carmine 9 00:00:54,479 --> 00:01:00,640 and Thomas from the Rock Solid Brewing Company. They're located in Ballground, Georgia, 10 00:01:00,039 --> 00:01:04,959 right outside of Atlanta. Good time talking to those gentlemen. I was 11 00:01:06,040 --> 00:01:11,359 going to have a beer from Rock Solid, but the shipping company damage the 12 00:01:11,480 --> 00:01:18,239 box, so unfortunately I'm not able to have one. But I'm sure I'll 13 00:01:18,239 --> 00:01:22,560 get one down the road and I'll have it on a later episode. But 14 00:01:23,280 --> 00:01:27,120 everything about that brewery looks great, sounds great, so stay tuned for that. 15 00:01:29,239 --> 00:01:33,040 As you know, I took last week off had some family matters to 16 00:01:33,159 --> 00:01:38,920 attend to in San Diego, so I'm back better than ever. Shows will 17 00:01:38,920 --> 00:01:42,319 be out on a more regular basis. Now. I did pick up one 18 00:01:42,400 --> 00:01:49,280 beer in San Diego from Harland Brewing Company. I'll have that a little later 19 00:01:49,359 --> 00:01:53,439 on in the show. On next week's show, I'm going to have some 20 00:01:53,640 --> 00:01:57,519 kombucha, so I'm going to have a different fermented beverage, so look out 21 00:01:57,560 --> 00:02:01,400 for that. That'll come out next Monday, so stay tuned for that. 22 00:02:02,599 --> 00:02:07,039 If you'd like to support the show, head over to patreon dot com slash 23 00:02:07,080 --> 00:02:12,120 beer in front for more details. You could find out how you could support 24 00:02:12,159 --> 00:02:15,159 the show for as little as one dollar a month. All right, enough 25 00:02:15,199 --> 00:02:24,960 of me rambling, Let's get on with the show. The latest on my 26 00:02:25,240 --> 00:02:32,759 back. So my back's been out since August and going to the doctor. 27 00:02:34,199 --> 00:02:40,120 I've had epidural injections, going through physical therapy, doing everything I'm supposed to 28 00:02:40,159 --> 00:02:47,199 continue with physical therapy and get this thing called dry needling gune. I get 29 00:02:47,240 --> 00:02:53,719 a phone call on Monday from my physical therapist saying then it hasn't been approved 30 00:02:54,360 --> 00:03:01,439 from Workmen's comm and she doesn't want me to get billed for sessions that aren't 31 00:03:01,439 --> 00:03:07,560 approved, which I appreciate. So I contact my attorney and he gets back 32 00:03:07,599 --> 00:03:14,879 to me and the clowns that workmens come say that I've had enough physical therapy 33 00:03:15,400 --> 00:03:21,439 and they're not going to approve anymore. So you're now this gonna have me 34 00:03:21,479 --> 00:03:25,159 sit here and stay in paint. So I don't know my attorney's working on 35 00:03:25,199 --> 00:03:30,639 the problem. I have a follow up visit for the doc with the doctor 36 00:03:30,360 --> 00:03:35,520 in a couple of weeks, and we'll go from there and hopefully they can 37 00:03:35,560 --> 00:03:39,719 appeal this and authorize more stuff for me. Because it hurts. It hurts 38 00:03:39,759 --> 00:03:45,280 the sit, it hurts to stand, it hurts to walk, it hurts 39 00:03:45,319 --> 00:03:51,479 to sleep. So I'm constantly moving around just trying to get in that comfortable 40 00:03:51,639 --> 00:03:55,759 spot where I could like do something for more than a few minutes without like 41 00:03:57,000 --> 00:04:02,280 feeling it in my back. So hopefully that will be resolved soon. I 42 00:04:02,360 --> 00:04:06,919 mentioned in the intro that on next week's show, I'm talking kombucha. But 43 00:04:08,080 --> 00:04:13,800 in two weeks it's my fourth anniversary, so I'll have to come up with 44 00:04:13,879 --> 00:04:17,319 something for the fourth anniversary show. I don't know what it's going to be 45 00:04:17,319 --> 00:04:21,000 because it's been a little hectic here the last few weeks, but I'll come 46 00:04:21,079 --> 00:04:26,800 up with something for the fourth anniversary. I don't know. I timed this 47 00:04:27,000 --> 00:04:31,120 wrong with my episode, so this is episode one ninety six. I should 48 00:04:31,120 --> 00:04:36,399 have worked it out where the fourth anniversary show and episode two hundred was the 49 00:04:36,519 --> 00:04:42,319 same. So maybe I'll do something kind of in the middle. Episode one 50 00:04:42,439 --> 00:04:47,839 ninety nine or whatever will be the combination celebration. But I'll have something on 51 00:04:48,000 --> 00:04:53,079 tapping a couple of weeks for both of those milestones for Beer in Front. 52 00:04:53,279 --> 00:04:58,560 And I thank you for listening, whether you've listened to one show or this 53 00:04:58,639 --> 00:05:02,879 is your one hundred and ninety And probably the only three people that have listened 54 00:05:03,279 --> 00:05:09,360 to all one hundred and ninety five up to now have been Joe Dan and 55 00:05:09,519 --> 00:05:13,680 Ray Ray. Maybe Ruby Ruby. I think to skipped an episode or two, 56 00:05:13,839 --> 00:05:18,079 but Joe Dan and Ray Ray have listened to all. And I appreciate 57 00:05:18,120 --> 00:05:23,680 you, and I appreciate everyone who has listened to Beer in Front and is 58 00:05:24,000 --> 00:05:34,800 put up with me rambling for almost four years now. I'm Richie aka Midnight 59 00:05:34,839 --> 00:05:40,759 Agent Raw. I'm Devin aka Special Delivery Dev. We're the Supermedia Bros. 60 00:05:40,839 --> 00:05:45,720 Podcast, and each week we give a comedically informative take on movies, music, 61 00:05:45,920 --> 00:05:49,079 television, pro wrestling, and much more. Check us out at Supermedia 62 00:05:49,160 --> 00:05:55,240 brospodcast dot Com, Apple Podcasts, Spotify, or anywhere else that you can 63 00:05:55,279 --> 00:06:02,319 listen to podcasts. Shades on We're off. Be sure to catch the latest 64 00:06:02,360 --> 00:06:12,600 from super Media Bros. Wherever you listen to podcasts. Hello friends, this 65 00:06:12,680 --> 00:06:15,319 is an AI version of John. Lauren has the power to make me say 66 00:06:15,360 --> 00:06:17,079 anything she wants me to say. She decided that I needed to tell you 67 00:06:17,120 --> 00:06:20,959 to listen to the beard Al podcast. It's the podcast where we talk about 68 00:06:20,959 --> 00:06:25,319 two of the best things in the world, beer and the wonderful weird Al. 69 00:06:25,560 --> 00:06:28,120 She also wants me to tell you that she rules and I drool. 70 00:06:28,319 --> 00:06:30,800 Lauren is awesome. I smell like feet. Go listen to the beard Al 71 00:06:30,839 --> 00:06:35,839 Podcast, available wherever you get podcasts. Lauren is the best at running the 72 00:06:35,839 --> 00:06:42,759 show. I'm just side talent. Lauren is so great. Rock Solid Brewing 73 00:06:42,800 --> 00:06:47,759 Company just celebrated their third anniversary in December. They are located in Ballground, 74 00:06:47,800 --> 00:06:53,879 Georgia, which is about a forty five minute drive north of Atlanta. Joining 75 00:06:53,920 --> 00:06:59,120 me now is founder Carmine Parisi and head brewer Thomas Muse. Gentlemen, thanks 76 00:06:59,120 --> 00:07:01,160 for taking time out to day, Thanks for having us. Thank you. 77 00:07:01,240 --> 00:07:04,639 Thank you very nice, Carmen. And I'm gonna start with you. Why 78 00:07:04,720 --> 00:07:11,959 a brewery. We are three owners, three partners, and we started to 79 00:07:12,040 --> 00:07:16,199 be honest, like a sidekick in seven garage, okay, just have nothing 80 00:07:16,240 --> 00:07:20,720 to do weekends, you know, Sunday here in Georgia the winter. Sometimes 81 00:07:20,759 --> 00:07:25,879 it's school, sometimes it's weird. So you know, when people get together, 82 00:07:26,000 --> 00:07:30,480 sometimes things happen, and you know, year after year, that's what 83 00:07:30,600 --> 00:07:34,360 happened. And it's just that you came from Italy and we were talking before. 84 00:07:35,120 --> 00:07:39,639 Yes, tell me a little bit about your background. So I was 85 00:07:39,680 --> 00:07:45,240 born in Italy, and I was born in Naples, South and I working, 86 00:07:45,439 --> 00:07:47,160 you know, when I was in the middle school, high school, 87 00:07:47,160 --> 00:07:53,319 I worked with my uncle restaurants. Then I graduated from high school Culinari School, 88 00:07:53,639 --> 00:07:57,040 and then after that I went to the army, joined the army or 89 00:07:57,839 --> 00:08:01,879 I was in Kosovo. They wore one happened in Corossolo. I was in 90 00:08:01,920 --> 00:08:05,720 the paratrooper. And after that we went in Iraq just after ninet eleven. 91 00:08:07,519 --> 00:08:11,720 It was February twenty seven, two two, and I stayed there for eight 92 00:08:11,759 --> 00:08:15,839 months and then I was done with the army. Okay, and then I 93 00:08:15,920 --> 00:08:20,480 went to live in Florence. So after that, I stayed two more years 94 00:08:20,480 --> 00:08:24,279 in Florence and I met my wife and I came in un out States on 95 00:08:24,319 --> 00:08:28,319 October. Okay, so we stayed in New York. My wife is from 96 00:08:28,360 --> 00:08:31,679 New York. So we stayed in New York until two dozen thirteen, and 97 00:08:31,720 --> 00:08:37,080 then we moved in Georgia that year. And then we started to play around 98 00:08:37,080 --> 00:08:41,559 with beers. Reality, it was more around two dozen standeen all right, 99 00:08:41,600 --> 00:08:45,960 you know, just to play around ship, you know, field, just 100 00:08:46,240 --> 00:08:52,519 create something weird. But yeah, and then after that we decided to open 101 00:08:52,840 --> 00:08:56,879 a brewery, you know, in Ballground, Georgia. Cool time, as 102 00:08:56,919 --> 00:09:01,240 I was looking at the website and you have a whe variety of styles on 103 00:09:01,360 --> 00:09:05,320 tap there. How did you get your start in beer? So I got 104 00:09:05,320 --> 00:09:09,639 my start in beer when I realized that I just wasn't made for a nine 105 00:09:09,679 --> 00:09:13,840 to five office job. So when I graduated from college with a bachelor's degree, 106 00:09:15,480 --> 00:09:18,919 I was on the I was on the nonprofit track. I was working 107 00:09:18,159 --> 00:09:22,679 doing AmeriCorps for a couple of years. Had a had a project that I 108 00:09:22,840 --> 00:09:28,159 was like, you know, essentially the overseer of and I just I didn't 109 00:09:28,279 --> 00:09:31,480 like it. I just kind of felt like a you know, like a 110 00:09:31,480 --> 00:09:37,960 pencil jockey and just you know, kind of answering emails and it just never 111 00:09:37,000 --> 00:09:41,200 really felt like any like what I was doing like really ultimately mattered. And 112 00:09:41,279 --> 00:09:46,799 then my grant funding ran out and I found myself in a position where it 113 00:09:46,919 --> 00:09:50,360 was like, oh, what do I do? And then it was like, 114 00:09:50,399 --> 00:09:52,919 oh, I can do anything. Like it was kind of like, 115 00:09:52,960 --> 00:09:54,879 you know the world was kind of opened up to me again. So I 116 00:09:54,919 --> 00:10:01,519 spent some time just kind of bouncing around working s industry jobs, working in 117 00:10:01,600 --> 00:10:05,639 kitchens, you know, working you know, bartending things like that. Get 118 00:10:05,639 --> 00:10:11,000 a job at a group hub in Madison, Wisconsin as a bartender server. 119 00:10:11,600 --> 00:10:15,320 And while I was there, I somehow convinced the owner, a guy named 120 00:10:15,399 --> 00:10:18,159 Nate. I said, Hey, I think I want to do this brewing 121 00:10:18,200 --> 00:10:20,080 thing for a living. You know, if you ever need any help with 122 00:10:20,120 --> 00:10:24,879 anything, you know, you need somebody to unload grain or you know, 123 00:10:24,000 --> 00:10:28,840 clean floors or whatever, like I'm your guy. And he said, he 124 00:10:28,879 --> 00:10:31,200 said, you know, let me let me take some time kind of figure 125 00:10:31,200 --> 00:10:33,519 out how all this works for myself, and then you know, we'll see. 126 00:10:33,879 --> 00:10:37,080 So a couple of months later, he gives me a call. He 127 00:10:37,120 --> 00:10:39,519 says, hey, I'm doing some work back in the brewery if you're interested. 128 00:10:39,240 --> 00:10:43,879 And I was there about twenty minutes later and he he was like, 129 00:10:43,919 --> 00:10:46,080 Okay, this is how you clean a tank, this is these are the 130 00:10:46,120 --> 00:10:48,879 parts you need, this is how you look everything up. And then it 131 00:10:50,080 --> 00:10:54,840 started from there, and shortly after that I became his assistant and I was 132 00:10:54,840 --> 00:11:00,840 there for nine months, and after that my way in Baltimore working at Heavy 133 00:11:00,840 --> 00:11:03,320 Seas Brewing out in Baltimore, Maryland. Did that for a couple of years, 134 00:11:03,440 --> 00:11:09,480 and then relocated to Georgia to work at Tucker Brewing in Tucker, Georgia, 135 00:11:09,720 --> 00:11:11,840 and then I took the job here. After that, all right, 136 00:11:13,399 --> 00:11:15,960 just kind of been, you know, applying my trade ever since. I 137 00:11:16,000 --> 00:11:18,639 mean, I don't want to tell you how to do your job, Thomas, 138 00:11:18,679 --> 00:11:22,679 But how do you not have an Italian pills nerve on the lineup? 139 00:11:24,000 --> 00:11:28,159 You know, that's a good question right now. The only the only good 140 00:11:28,240 --> 00:11:31,519 answer I have for that is we've only got four tanks back in our brewing 141 00:11:31,559 --> 00:11:37,720 space and laggers being as popular as they are, you know, unfortunately to 142 00:11:37,720 --> 00:11:43,000 to really do you know an Italian bills nerd justice it needs, you know 143 00:11:43,080 --> 00:11:46,720 that that long like laggering fermenting time. Yeah, and you know as quickly 144 00:11:46,799 --> 00:11:52,399 as there as their drank here. It's just, uh, it's it's hard 145 00:11:52,480 --> 00:11:56,279 to like give it the proper amount of time to really like make sure it 146 00:11:56,399 --> 00:12:00,519 gets what it needs. Do you have like what you would consider to be 147 00:12:00,639 --> 00:12:05,039 like a flagship beer there at rock Solid? So we have a couple our 148 00:12:05,039 --> 00:12:09,679 two most popular beers. The first one is it is called Beskney's all right, 149 00:12:09,759 --> 00:12:15,120 it's a honey blondale and that's far and away our best seller. And 150 00:12:15,120 --> 00:12:18,840 then the second best seller is it's called Linger Longer Lagger and that's kind of 151 00:12:18,840 --> 00:12:24,519 like a German like Hellas style figer. And then after that, I mean, 152 00:12:24,159 --> 00:12:28,600 really any hazy ipa that we have on tap is kind of our our 153 00:12:28,679 --> 00:12:35,480 third best seller. So really, light beers and IPAs are what our customers 154 00:12:35,279 --> 00:12:41,480 really like to drink here. Yeah, it's I'm assuming it's the same everywhere, 155 00:12:41,519 --> 00:12:46,440 but like here, it seems like the hazy IPAs that keeps the lights 156 00:12:46,440 --> 00:12:50,200 on for most breweries. Yeah, I mean, our hazy ipa is compared 157 00:12:50,240 --> 00:12:52,240 to like other styles that we do, whether it's like West Coast or doubles 158 00:12:52,320 --> 00:12:56,960 or cold IPAs whatever you know, what have you? I mean, hazes 159 00:12:56,000 --> 00:13:01,600 outsell those two or three to one. Yeah, Carmine, what can people 160 00:13:01,720 --> 00:13:05,679 expect when they go to the tamp room. It rocks out quality, all 161 00:13:05,759 --> 00:13:11,840 right. First thing, and we have a great selection of beer. We 162 00:13:11,000 --> 00:13:16,679 go for dark beer to heavy beer to light beer, so honey blocked out 163 00:13:16,759 --> 00:13:20,320 to hazy at Pierre Longer. We have a big variety of beer. We 164 00:13:20,360 --> 00:13:26,000 have ten taps okay, and our Taperal members they are really great to sit 165 00:13:26,200 --> 00:13:31,879 been knowledgeball. Uh yeah, it's it's it's a big every time we have 166 00:13:31,919 --> 00:13:35,039 a client, it's always like a big deal for us to iron them. 167 00:13:35,559 --> 00:13:39,519 It looks like really cool. And you have like events like game nights and 168 00:13:39,559 --> 00:13:43,480 other stuff like that. That's correct. We have a game night like there, 169 00:13:43,559 --> 00:13:46,879 we have a Thursday, we have a Bengal Wednesday, we have trev 170 00:13:48,279 --> 00:13:52,960 Tuessday. We have a corn hole and then once a month every Wednesa the 171 00:13:52,120 --> 00:13:58,080 third ones of the month for every month, we have a comedy and then 172 00:13:58,120 --> 00:14:01,799 every Saturday we have music and then Sunday we have a some kind of charity 173 00:14:01,799 --> 00:14:07,120 event just to help bow Ground. You know. Okay, cool yep, 174 00:14:07,519 --> 00:14:11,240 Now, with your background in food, do you have a restaurant there or 175 00:14:11,320 --> 00:14:15,519 food trucks? No? I love food, but we don't have any food 176 00:14:15,840 --> 00:14:20,679 on the facility, but we have a lot of food trucks coming. You 177 00:14:20,679 --> 00:14:26,320 know. We like to give our client a variety of different kind of food, 178 00:14:26,600 --> 00:14:31,879 Okay, Yeah, from tacos to German, to barbecue, to Japanese 179 00:14:33,039 --> 00:14:35,320 to fish. You know. So it's like I'd like to have a variety 180 00:14:35,440 --> 00:14:41,159 for a client. Do you ever see yourself like down the road introducing a 181 00:14:41,279 --> 00:14:43,480 kitchen or are you just happy with the way it is now with the food 182 00:14:43,519 --> 00:14:48,120 trucks. I'm happy the way this Okay, yeah, maybe if maybe one 183 00:14:48,200 --> 00:14:52,720 day for a second occasion maybe okay, right now we could yeah, all 184 00:14:52,799 --> 00:14:56,360 right, cool. Now. I was looking on the website then, you 185 00:14:56,399 --> 00:15:00,000 know, I saw that you just had your third anniversary. You were lead 186 00:15:00,240 --> 00:15:05,120 a stout that was barrel Age for three years. You were playing a long 187 00:15:05,200 --> 00:15:09,120 game right from the start. How did they have three year beer turn out? 188 00:15:09,799 --> 00:15:11,799 I mean the three year beerd turned out really? I mean it was 189 00:15:13,120 --> 00:15:16,759 really awesome, deeply, you know, deeply complex. There was a lot 190 00:15:16,759 --> 00:15:20,399 of I mean, you got a lot of character, like from the barrel 191 00:15:20,440 --> 00:15:24,720 itself that came through. You know, you really tasted the oak and the 192 00:15:24,840 --> 00:15:26,240 jar, and then in addition to that, you know, it had a 193 00:15:26,279 --> 00:15:31,159 really deep kind of like stone fruit like rais any notes, you know, 194 00:15:31,240 --> 00:15:35,519 a lot of that dark chocolate, and even like there was a slight element 195 00:15:35,559 --> 00:15:39,679 of like a yeah, like you burn the sugar on top of like a 196 00:15:39,759 --> 00:15:41,039 crumber layer. It was kind of like a little bit of like a pert 197 00:15:41,120 --> 00:15:46,120 sugar element to it as well, and so it was like it really kind 198 00:15:46,120 --> 00:15:52,879 of all melded together into this like really really like deeply complex like but at 199 00:15:52,919 --> 00:15:56,480 the same time, like really really drinkable stout. Did you have a lot 200 00:15:56,559 --> 00:16:02,720 of that or was that just like a one off, just a one barrel, 201 00:16:03,440 --> 00:16:07,000 just one barrel of it? So really, with our barrel aging program 202 00:16:07,039 --> 00:16:10,440 that we have here, because our system is only a seven barrel system, 203 00:16:11,039 --> 00:16:15,440 typically what we'll do is we'll we'll find a fresh barrel from like a local 204 00:16:15,519 --> 00:16:18,159 supplier, and then we'll really only fill like one barrel at a time, 205 00:16:18,559 --> 00:16:22,440 and really that kind of just allows us to maintain you know, a pretty 206 00:16:22,519 --> 00:16:29,200 nice variety of things. So like right now, actually just this past week, 207 00:16:29,559 --> 00:16:34,120 we filled a maple barrel with some Baltic porter that wow, and then 208 00:16:34,600 --> 00:16:40,480 coming up here really soon. There's a logo distillery to Atlanta called a sw 209 00:16:40,879 --> 00:16:45,159 that makes really really good stuff. I'm a big fan of their program that 210 00:16:45,159 --> 00:16:51,200 they have there. But they recently did an Irish whiskey, and in years 211 00:16:51,240 --> 00:16:55,080 past we've done a beer called Dolores Dream, which is a dry Irish stout. 212 00:16:55,679 --> 00:16:56,840 This year we're gonna switch it up a little bit and we're gonna do 213 00:16:56,919 --> 00:17:03,519 an Irish red instead of an Irish stout for Sa Patrick's Day. But we 214 00:17:03,600 --> 00:17:06,680 got one of those barrels, one of those Irish whiskey barrels, and then 215 00:17:06,720 --> 00:17:11,519 when we when the Irish red is ready, then we're gonna fill that barrel 216 00:17:11,599 --> 00:17:15,799 with Irish red. So Irish whiskey, Irish red really kind of just kind 217 00:17:15,799 --> 00:17:19,319 of like compounding those those elements together, which I think will make something, 218 00:17:19,480 --> 00:17:22,160 you know, really fun. All right, Yeah, that sounds really good. 219 00:17:22,599 --> 00:17:25,440 Like I know, I'm just trying to think, because I usually when 220 00:17:25,440 --> 00:17:29,119 I make my corn beef for Saint Patrick's Day, I always use an Irish 221 00:17:29,160 --> 00:17:33,359 red. I don't know about Irish whiskey aged Irish red, but it's a 222 00:17:33,400 --> 00:17:37,240 thought. I mean, it can't hurt to try it, right, I 223 00:17:37,240 --> 00:17:40,920 mean, who knows it it might it might become a new favorite. Yeah, 224 00:17:41,480 --> 00:17:44,960 Carmig, when we were emailing last week or a couple of weeks ago, 225 00:17:45,359 --> 00:17:48,000 you said that you have a beer coming up that's barrel aged in a 226 00:17:48,039 --> 00:17:53,079 Maker's Mark barrel. Yes, Fembrurary, I think February second. Correct, 227 00:17:53,200 --> 00:17:57,799 We're going to release a new barrel age stout. I mean that sounds really 228 00:17:57,799 --> 00:18:03,039 good. I know I is here many beers, if any, that are 229 00:18:03,079 --> 00:18:07,839 like barrel Agent Makers Mark Barrels. How did that come about? Well, 230 00:18:07,920 --> 00:18:11,680 well, we have a friend, so it's part of Atlanta Bourbon Society. 231 00:18:11,920 --> 00:18:15,599 Okay, so tundingly we had the first people to get what they added. 232 00:18:15,880 --> 00:18:19,559 Oh awesome, So which I always to get the best barrel you know. 233 00:18:19,720 --> 00:18:22,519 Yeah, no, that sounds really good. Yeah, and it's like, 234 00:18:22,720 --> 00:18:26,799 you know, kudos to you guys, because yeah, you never see makers 235 00:18:26,839 --> 00:18:30,720 like you're always finding like here in Chicago. You know, you get a 236 00:18:30,759 --> 00:18:34,440 lot of Bookers and you get a lot of Blanton's bottles and other ones, 237 00:18:34,519 --> 00:18:38,680 but I've never seen Makers Mark. So yeah, big kudos to you guys 238 00:18:38,680 --> 00:18:42,680 for that. That's coming out next week. I'm sure you've been sampling it 239 00:18:42,720 --> 00:18:45,759 along the way, how's it taste them? So far? It's really nice 240 00:18:47,279 --> 00:18:52,519 as a as a very distinct a very distinct like sorghum note to it, 241 00:18:52,839 --> 00:18:56,839 which I found really interesting. I wasn't I wasn't quite expecting that when we 242 00:18:56,839 --> 00:19:02,359 were tasting it. But it started out in life as a as a beer 243 00:19:02,400 --> 00:19:07,279 called Happy Camper, which is a smoked a smokes'mores stout put into the Maker's 244 00:19:07,319 --> 00:19:11,799 Mark barrel. So it kind of really has that that really nice combination of 245 00:19:11,839 --> 00:19:15,640 like you still get like that element of smoke, like specifically like in the 246 00:19:15,680 --> 00:19:18,559 aroma, not so much in the flavor. It's kind of like, you 247 00:19:18,599 --> 00:19:22,920 know, that element's kind of mellowed out over time, and then with the 248 00:19:22,920 --> 00:19:26,319 Maker's Mark, you know, you're getting kind of that additional like you know, 249 00:19:26,480 --> 00:19:30,359 sweetness to it as well, and it really all comes together in a 250 00:19:30,400 --> 00:19:33,799 way that just like you know, is gonna be a lot of fun. 251 00:19:34,039 --> 00:19:37,880 Oh yeah, that sounds really good. Is there a style, Thomas that 252 00:19:38,519 --> 00:19:42,599 you haven't had a chance to brew yet that you're just chopping at the bids 253 00:19:42,640 --> 00:19:48,839 to try? You know, I really since I've been here, I've had 254 00:19:48,880 --> 00:19:53,680 a chance to work a little bit with kelevike Yeast, that Norwegian that Norwegian 255 00:19:53,720 --> 00:20:00,599 farmhouse, specifically the horn it All strain of kvike Yeast, and we first 256 00:20:00,759 --> 00:20:04,599 used that this past year when we did the Pink Boots collaboration beer. We 257 00:20:04,640 --> 00:20:10,240 did kind of like a kind of like a Belgian farmhouse style that we dry 258 00:20:10,279 --> 00:20:14,559 hops with the with the Pink Boots blend of hops, and that was the 259 00:20:14,599 --> 00:20:18,599 first time that I had ever gotten a chance to use like the k mike 260 00:20:18,680 --> 00:20:22,720 strain, and just like the quick the combination of like that quick turnover time 261 00:20:23,200 --> 00:20:29,079 and just that really really like powerful like aromatic like you know, fruit note 262 00:20:29,599 --> 00:20:33,119 that it gives beers is something that is just like really it's really interesting to 263 00:20:33,200 --> 00:20:36,640 kind of like play with and like see what you can come up with, 264 00:20:36,799 --> 00:20:40,400 like in terms of a recipe to kind of like work around with it. 265 00:20:40,759 --> 00:20:45,680 I also really want to try and do some more kind of English style beers. 266 00:20:45,720 --> 00:20:49,200 I think I think English styles tend to be a bit overlooked at least 267 00:20:51,119 --> 00:20:55,680 at least like generally speaking, like with the American palette, and you know 268 00:20:55,799 --> 00:20:59,680 specifically too, like with our water profile that we work with here, we 269 00:20:59,720 --> 00:21:03,200 have a little bit of like a harder like water that we have to work 270 00:21:03,240 --> 00:21:07,160 with, which really lends itself to more like malt forward. Yeah, kind 271 00:21:07,160 --> 00:21:10,680 of like that multi like complexity, which is you know, when I hear 272 00:21:10,799 --> 00:21:14,559 multi coomplexity, the first thing I think of is like English style. Yeah, 273 00:21:14,599 --> 00:21:18,000 and so I think if we can really you know, if we can 274 00:21:18,039 --> 00:21:21,200 really find an audience for that here, uh, you know, with our 275 00:21:21,240 --> 00:21:25,279 with our regular customers, I would I would really love to kind of explore 276 00:21:25,440 --> 00:21:30,160 like more of those like traditional like classic you know, English styles. Yeah, 277 00:21:30,200 --> 00:21:33,640 I mean I wish like here, I wish more people would do something 278 00:21:33,720 --> 00:21:40,799 like a mild or another like a traditional English Yeah, like mild. Agree, 279 00:21:40,920 --> 00:21:44,279 Yeah, I just think there's only a few of us to drink them. 280 00:21:44,359 --> 00:21:47,519 So yeah, I wish more people would appreciate it that. Yeah, 281 00:21:47,559 --> 00:21:49,759 you could have a couple of these not get messed up. It's just a 282 00:21:49,920 --> 00:21:56,519 solid, easy drinking everyday beer. Oh definitely. Yeahah. Now this was 283 00:21:56,559 --> 00:21:59,519 for both of you and I know, like Carmine we talked a little bit 284 00:21:59,559 --> 00:22:04,359 before or but was there a beer or in your case Carmine, like a 285 00:22:04,400 --> 00:22:10,920 wine or whiskey. Well, what was it that you had in your early 286 00:22:11,000 --> 00:22:15,359 years that made you really decide you want to get into beer or the beverage 287 00:22:15,359 --> 00:22:19,400 industry. Well. Being from Italy. I love wine. I really love 288 00:22:19,440 --> 00:22:26,960 wine, like wine from Tustany multiple channel Gante It's one of the I think 289 00:22:26,960 --> 00:22:30,839 it's one of the best wine. And when I came in United States, 290 00:22:30,880 --> 00:22:37,519 I start, especially in the South, I start to taste bourbon and I 291 00:22:37,640 --> 00:22:41,519 really like it. Like but see my style of bit it's very dark beer, 292 00:22:41,640 --> 00:22:48,400 stout water or easy at beer, but very like rings like heavy beer 293 00:22:48,079 --> 00:22:52,799 because of the background. That's that's that's what I like. I like. 294 00:22:53,359 --> 00:22:57,160 I like being a drink beer, but they need to be heavy, okay, 295 00:22:57,240 --> 00:23:02,079 because I like I love a late start and the program that we have 296 00:23:02,200 --> 00:23:07,200 it's it's amazing and it's something else cool. Tom. What about you? 297 00:23:07,720 --> 00:23:12,480 So I personally am a big fan of I really just like light beers. 298 00:23:12,519 --> 00:23:18,359 I like light loggers. I like something that you know, you can crack 299 00:23:18,440 --> 00:23:21,640 open a can of in the middle of the afternoon and you know, just 300 00:23:21,920 --> 00:23:25,559 especially like on a nice day, like there's there's nothing better than like sitting 301 00:23:25,559 --> 00:23:30,759 out in the sunshine a crack open a culture or a light logger and just 302 00:23:30,839 --> 00:23:33,880 kind of you know, like see where the day takes you. As far 303 00:23:33,920 --> 00:23:37,440 as like the type of beer that really kind of got me to like be 304 00:23:37,519 --> 00:23:42,160 a fan of craft beer in general. Really it started when I graduated from 305 00:23:42,319 --> 00:23:47,079 college and I moved to Wisconsin. And when I was in Wisconsin, I 306 00:23:47,119 --> 00:23:49,640 was introduced to you know, New Glaris, which is of course the kind 307 00:23:49,640 --> 00:23:55,720 of the the granddaddy of all of all Wisconsin beer and you know, drinking 308 00:23:56,400 --> 00:24:00,480 at the time, when I had tried Spotted Cow for the first time, 309 00:24:00,319 --> 00:24:03,440 and Spotty Cow kind of really kind of comes with its own, like you 310 00:24:03,480 --> 00:24:08,480 know, legendary status, right, And I remember at the time kind of 311 00:24:08,519 --> 00:24:11,559 thinking to myself, like why do people love this so much? Like I 312 00:24:11,599 --> 00:24:15,599 don't really get it. It just kind of feels like very basic like on 313 00:24:15,680 --> 00:24:19,240 it on its surface. And to be honest, I still kind of believe 314 00:24:19,279 --> 00:24:22,160 that the other stuff that du Glaris makes is better. Oh yeah, I 315 00:24:22,880 --> 00:24:27,519 think that Squirrel is great, Two Women is great, moon Man Men is 316 00:24:27,559 --> 00:24:32,720 one of my favorites. But since I've been away from Wisconsin, like I've 317 00:24:32,880 --> 00:24:38,079 I've grown to appreciate Spotted Cow, like especially from like a cultural standpoint and 318 00:24:38,160 --> 00:24:41,519 kind of like the the sort of gravity that it has like on the brewing 319 00:24:41,519 --> 00:24:47,400 community in Wisconsin. I've learned to appreciate that more like as time has gone 320 00:24:47,440 --> 00:24:51,160 on. But yeah, that's that's really kind of where where I got my 321 00:24:51,279 --> 00:24:55,200 start with being a fan of craft beer. And that's another question for both 322 00:24:55,200 --> 00:25:02,799 of you. What inspires you outside of the brewery. What is your passions 323 00:25:02,960 --> 00:25:07,079 or what are your passions and how does that make your jobs better at the 324 00:25:07,119 --> 00:25:11,480 brewery itself. I love people, okay, love with you know, be 325 00:25:11,599 --> 00:25:18,440 in the industry for more than twenty years now, and I love dealing with 326 00:25:18,519 --> 00:25:22,799 people. I like to create an atmosphere with people. They feel comfortable, 327 00:25:23,359 --> 00:25:29,039 they feel welcome, and they feel appreciated. That's that's a great thing for 328 00:25:29,200 --> 00:25:33,759 me. That's why we always treating the tap especially. We have a great 329 00:25:33,759 --> 00:25:37,160 beer, but I want to hand people to have a great time, and 330 00:25:37,240 --> 00:25:44,960 we always train our beer tender to work with clients properly. Okay, The 331 00:25:45,039 --> 00:25:48,920 reality is we don't know what kind of state mind they come inside the brewery, 332 00:25:48,319 --> 00:25:52,359 but we want to make sure that when they live, they live in 333 00:25:52,440 --> 00:25:56,640 a great stutlement, They live happy, satisfied, they believe that somebody tears 334 00:25:56,640 --> 00:26:02,640 about them. Yeah, we're there for them. That's my enathy. Yeah, 335 00:26:02,680 --> 00:26:06,799 and after a couple of beers. Everybody's feeling happy when they leave Thomas. 336 00:26:07,359 --> 00:26:11,400 For me, I mean really, travel for me is one of my 337 00:26:11,759 --> 00:26:14,400 you know, one of my passions outside of you know, working in the 338 00:26:14,400 --> 00:26:18,920 brewery. And even and even while I'm traveling, whether it's domestically or whether 339 00:26:18,960 --> 00:26:25,440 it's internationally, I still very much enjoy going to other breweries, going to 340 00:26:25,680 --> 00:26:30,400 beer bars, going to you know, just well renowned like drinking establishments, 341 00:26:30,480 --> 00:26:33,680 and you know, meeting the people that are there, seeing what people are 342 00:26:33,759 --> 00:26:37,839 drinking, and really kind of like taking taking those things that I see in 343 00:26:37,880 --> 00:26:41,880 those things that I that I taste and experience and trying to find a way 344 00:26:42,000 --> 00:26:45,880 to you know, work that into what we do here at Rock Solid. 345 00:26:47,319 --> 00:26:52,480 Do you have anything coming up down the road, like any new I mean 346 00:26:52,480 --> 00:26:55,960 we talked about the Maker's Mark, berrill Age beerya coming up, but are 347 00:26:56,000 --> 00:26:59,920 there any other like new beers that you're working on, like coming out for 348 00:27:00,079 --> 00:27:03,519 the spring and summer or anything you want people to know about. Yeah, 349 00:27:03,559 --> 00:27:07,640 so right now, it's actually it's actually in our bright tank right now. 350 00:27:07,079 --> 00:27:14,079 We did a Baltic quarter that I'm really excited for it to hit our taplines. 351 00:27:14,119 --> 00:27:17,960 I think it. I think it turned out really nice as a super 352 00:27:18,119 --> 00:27:22,559 clean, like you know, non roasty like profile to it. I'm really 353 00:27:22,599 --> 00:27:26,279 excited for people to try that one. It's the same one that we put 354 00:27:26,319 --> 00:27:29,799 into a maple barrel a little bit ago as well. Other than that, 355 00:27:30,279 --> 00:27:34,400 we're kind of I'm in the process of developing a couple of recipes. I'm 356 00:27:34,440 --> 00:27:40,640 working on a vites and bach recipe. I'm working on kind of a ride 357 00:27:40,680 --> 00:27:45,400 based like Amber ale as well. We got a couple of couple of collabs 358 00:27:45,759 --> 00:27:48,880 you know, with other breweries like in and around Atlanta kind of in the 359 00:27:48,880 --> 00:27:52,640 works as well. Right now, I'm talking to Andrew over at Steady Hand 360 00:27:52,680 --> 00:27:59,119 Brewing, which is in kind of West Midtown Bland Town in Atlanta, and 361 00:27:59,359 --> 00:28:02,519 we're gonna do kind of like a breakfast like Oat Brown now. So I'm 362 00:28:02,519 --> 00:28:08,240 pretty excited for that brewdet And you know, really the focus, the focus 363 00:28:08,279 --> 00:28:12,480 for me and what we're trying to do here in this year is really to 364 00:28:12,559 --> 00:28:17,279 just kind of like you know, kind of hone in on the things that 365 00:28:17,319 --> 00:28:22,000 we know that we do well. And you know, my my biggest thing 366 00:28:22,119 --> 00:28:26,079 is I tend to be the kind of person where I start with like I 367 00:28:26,079 --> 00:28:30,000 start with one thing, or I start with one idea, but then I'm 368 00:28:30,039 --> 00:28:33,559 never really like willing to just kind of like move on to the next thing 369 00:28:33,640 --> 00:28:36,400 right away. I kind of want to figure out it's like, Okay, 370 00:28:36,880 --> 00:28:38,599 that turned out pretty good, but like what can I do to make it 371 00:28:38,680 --> 00:28:41,920 like a little bit better? And so I've kind of taken like a couple 372 00:28:42,000 --> 00:28:45,240 of the recipes that you know, that we've developed since I've been here, 373 00:28:47,519 --> 00:28:49,519 the coulsh being kind of the first thing that comes to mind where it's like, 374 00:28:49,920 --> 00:28:56,640 all right, every subsequent batch of colsh that I've done, there's always 375 00:28:56,640 --> 00:29:00,480 been some sort of like tweak to it, some sort of like whether I'm 376 00:29:00,559 --> 00:29:03,039 changing like one of the specialty malts we use, whether I'm playing around with 377 00:29:03,079 --> 00:29:07,599 the water chemistry. Yeah, just any number of things, because it's like, 378 00:29:07,799 --> 00:29:08,480 at the end of the day, it's like I'm just trying to make 379 00:29:08,519 --> 00:29:12,400 like everything we do like just a little bit better than what we did the 380 00:29:12,440 --> 00:29:17,279 first time. Have you hit the nail on the head on the first trying 381 00:29:17,319 --> 00:29:22,200 ever? I guess the the argument for that would be, uh, Midnight 382 00:29:22,240 --> 00:29:29,079 Trucker, which uh which which took come the the gold medal at GABF This 383 00:29:29,160 --> 00:29:33,920 past year, Oh awesome cool in the International dark Logger category, which is 384 00:29:33,960 --> 00:29:40,000 something that one, I mean obviously never expected that it would go as far 385 00:29:40,000 --> 00:29:42,559 as it did. I mean, my really, the the biggest goal submitting, 386 00:29:42,680 --> 00:29:47,000 especially to like those big competitions is like I'm really just like looking at 387 00:29:47,000 --> 00:29:49,119 the feedback sheets that I get, yeah, because I really want to see 388 00:29:49,200 --> 00:29:53,640 like what people who are experts, like in the you know, sensory profile 389 00:29:53,759 --> 00:29:57,680 beers, Like what do they think of like the things that I am submitting 390 00:29:57,720 --> 00:30:02,640 to them? And so when I submitted Midnight Trucker amongst you know, a 391 00:30:02,720 --> 00:30:07,240 couple of other things that we sent, I never would have dreamed that it 392 00:30:07,240 --> 00:30:10,960 would have, you know, won a gold medal. And I remember somebody 393 00:30:11,000 --> 00:30:12,720 had asked me that question before, like you know, how many how many 394 00:30:12,720 --> 00:30:18,440 iterations of that recipe, like did you do well? It was the first 395 00:30:18,480 --> 00:30:21,920 one. It was the first time that we had ever that we had ever 396 00:30:22,160 --> 00:30:26,200 made that beer, and so it really kind of it felt like capturing like 397 00:30:26,279 --> 00:30:30,839 lightning in a bottle, you know what I mean. And so it's something 398 00:30:30,880 --> 00:30:33,559 that you know, obviously I'm I'm super proud of. It's something that you 399 00:30:33,599 --> 00:30:37,200 know, we've we've made another batch of his since then, and you know 400 00:30:37,200 --> 00:30:41,480 it might be a little biased, but I think this second batch is even 401 00:30:41,480 --> 00:30:45,279 better than the first one. So you know that that's kind of another one 402 00:30:45,279 --> 00:30:47,720 of those things where it's like, you know, yeah, the first one, 403 00:30:47,839 --> 00:30:51,279 yeah one goal to GBF, like cool, but like maybe it could 404 00:30:51,319 --> 00:30:56,799 even be better. Yeah, you know, do you guys is do you 405 00:30:56,960 --> 00:31:00,559 distribute around the Atlantic area or is it just pretty much champ broom and crawlers. 406 00:31:00,880 --> 00:31:07,359 It's just it's just tapram okay for us. And there's like there's good 407 00:31:07,400 --> 00:31:10,079 and bad. I mean, there's pros and cons with you know, not 408 00:31:10,240 --> 00:31:15,480 being in distribution. What we've seen here specifically, like in Georgia, is 409 00:31:15,519 --> 00:31:19,799 that a lot of breweries have kind of been getting burned by distribution as far 410 00:31:19,839 --> 00:31:23,880 as like their distributors are coming to them and saying, hey, we're cutting 411 00:31:25,119 --> 00:31:29,599 you know, X amount of percentage of like what we normally order from you. 412 00:31:30,400 --> 00:31:32,880 And with the way that the laws have been written here for the last 413 00:31:33,000 --> 00:31:36,720 you know, several years or so, distribution was seen as sort of the 414 00:31:36,759 --> 00:31:41,559 primary like revenue generator. So if a distributor comes to you one day and 415 00:31:41,599 --> 00:31:45,839 says, hey, we're cutting what we order from you by thirty forty percent 416 00:31:45,920 --> 00:31:48,400 or more than that. I mean that's a I mean that could be, 417 00:31:48,920 --> 00:31:53,599 you know, potentially a real killer for for a brewery. And you know, 418 00:31:53,839 --> 00:31:59,759 fortunately that's something that we don't have to worry about. I mean we 419 00:31:59,799 --> 00:32:04,079 know that, you know, we're we're making you know, as much as 420 00:32:04,119 --> 00:32:06,960 much as we count on our product, like just selling it at our front 421 00:32:06,960 --> 00:32:10,279 door. Okay, do you like do you can for consumers to take out 422 00:32:10,640 --> 00:32:15,240 or just cos? Yeah? So, so back in October of this last 423 00:32:15,279 --> 00:32:20,720 year, we officially launched like our you know, r canning a right here? 424 00:32:20,839 --> 00:32:22,920 Yeah all right? Cool. Well, before I let you guys go 425 00:32:23,240 --> 00:32:25,880 one, I want to thank you both for coming on. I need to 426 00:32:25,880 --> 00:32:32,119 give a shout out to my cousin Brian, who Brian texted me about Carmi 427 00:32:32,759 --> 00:32:37,400 and you know, in Carmine, you could attested this too. I don't 428 00:32:37,400 --> 00:32:39,440 know what it is about Italian people, because my mother does it too. 429 00:32:40,279 --> 00:32:45,359 They when they're discussing somebody, oh you'll like him, he's Italian, like 430 00:32:45,480 --> 00:32:51,799 my mother could be talking about an axe murderer. He's okay, he's Italian. 431 00:32:51,960 --> 00:32:57,000 So Brian, thank you for setting this up. And I'm glad you're 432 00:32:57,039 --> 00:33:00,920 not an X murderer, Carmine, so we're good. Well, gentlemen, 433 00:33:01,279 --> 00:33:05,839 thank you again. If you're in the greater Atlanta area, you need to 434 00:33:05,960 --> 00:33:12,039 check out Rock Solid Brewing Company. They're located at three forty five gilmur Ferry 435 00:33:12,160 --> 00:33:16,599 Road in the town of Ballground, Georgia. Quick forty five minute drive from 436 00:33:16,680 --> 00:33:22,160 Atlanta. You go trafficing Atlanta at all, you'll be there in forty five 437 00:33:22,200 --> 00:33:25,200 minutes. So you guys got to check out Rock Solid if you're driving against 438 00:33:25,200 --> 00:33:29,519 traffic, if you're coming from Atlanta, as long as there's not a wreck, 439 00:33:29,599 --> 00:33:32,160 you'll be fine. All right, gentlemen, thank you so much again. 440 00:33:32,680 --> 00:33:36,599 It's been great meeting you, great talking to both of you. Thank 441 00:33:36,640 --> 00:33:37,920 you for having us man, I appreciate it, all right, thank you, 442 00:33:38,119 --> 00:33:45,640 thank you. All right. Hey, the beer I'm gonna have right 443 00:33:45,680 --> 00:33:51,960 now is from Harland to Brewing Company. They're out of San Diego. This 444 00:33:52,079 --> 00:33:57,359 is a Japanese lagger. This is five percent alcohol. They use pilsnermalt, 445 00:33:57,680 --> 00:34:02,279 puffed jasmine rice, and toe hosted rice flakes. So I had something before 446 00:34:02,359 --> 00:34:06,640 from Harland and I really liked it, so I wanted to try this. 447 00:34:07,359 --> 00:34:10,039 We were there for family matter. So we didn't have a chance to hit 448 00:34:10,079 --> 00:34:15,719 a lot of spots. But there was one grocery store I went to and 449 00:34:15,760 --> 00:34:17,719 they had this in a single can, so I picked it up. So 450 00:34:17,800 --> 00:34:23,760 let's crack open the Japanese lagger from Harland Brewing Company. Look's really good. 451 00:34:23,800 --> 00:34:30,039 It's nice and light, a lot of foam here, smells very nice. 452 00:34:30,039 --> 00:34:36,760 I really like the aroma that i'm getting here. That's really good. Like 453 00:34:36,800 --> 00:34:39,840 I'm trying to put my finger on the flavor profile that i'm getting, but 454 00:34:39,920 --> 00:34:49,239 it's very clean. That's just really good. It's like super refreshing, nice 455 00:34:49,280 --> 00:34:52,519 and light. I'm trying to, you know, because it says I use 456 00:34:52,599 --> 00:34:55,199 this, they use puffed jasmine rice. I'm trying to see if I get 457 00:34:55,239 --> 00:35:01,119 that jasmine rice feel to this. I'm not quite sure I do, but 458 00:35:01,360 --> 00:35:05,239 I'm gonna have some more of this. But I think this is excellent. 459 00:35:06,360 --> 00:35:09,760 No, that's really really good. I'm trying to remember what I had from 460 00:35:09,760 --> 00:35:14,400 Harland before, maybe a year or so ago, but I remember liking that 461 00:35:14,519 --> 00:35:17,679 a lot. This one I do like. So if you're in the San 462 00:35:17,719 --> 00:35:21,960 Diego area, or if you're in an area where you could pick up some 463 00:35:22,119 --> 00:35:27,360 Harlan Brewing. I would definitely try this Japanese Lagger. It's really good. 464 00:35:27,400 --> 00:35:30,800 Like here, I picked it up in the stove pipe can, the nineteen 465 00:35:30,880 --> 00:35:34,719 ounce can. So I'm assuming you could get this and you know, like 466 00:35:34,840 --> 00:35:39,159 six packs or a four pack. But it's really good. It's refreshing, 467 00:35:39,239 --> 00:35:43,639 it's light, it's crisp. So if you're a fan of laggers, you 468 00:35:43,639 --> 00:35:46,199 want to try something a little different, I would pick up the Japanese lager 469 00:35:46,519 --> 00:36:00,519 from Harland Brewing. All right, that's gonna wrap things up for this week's 470 00:36:00,639 --> 00:36:07,760 edition of Beer in Front. I thank you for listening. I think Carmine 471 00:36:07,840 --> 00:36:13,840 and Parisi and Thomas Muse from Rock Solid Brewing Company for coming on talking about 472 00:36:13,920 --> 00:36:17,079 their great brewery in Georgia. If you're in the Atlanta area, check them 473 00:36:17,119 --> 00:36:22,960 out at three forty five Gilmer Ferry Road. They're in Ballgrown, Georgia, 474 00:36:23,199 --> 00:36:28,519 quick drive from Atlanta, so check them out. I'll talk to you next 475 00:36:28,559 --> 00:36:32,079 week on Beer in Front, and remember, sometimes the beer in front of 476 00:36:32,119 --> 00:36:34,960 you is the best one yet.