This is Beer in Front, part of the Odd Pods Media Network. Sometimes
the beer in front of you is the best one yet. I'll talk about
some old school beers that maybe you've forgotten about, some new beers that have
the potential to be a classic. I'll also talk to various people around the
beer world and get their stories all about beer. That's Beer in Front and
it's coming up now. Welcome to episode one hundred and ninety six of Beer
in Front. I'm your host, Dave's Alatoris and Beer in Front is a
proud Odd Pods Media Network member. On today's show, I talked to Carmine
and Thomas from the Rock Solid Brewing Company. They're located in Ballground, Georgia,
right outside of Atlanta. Good time talking to those gentlemen. I was
going to have a beer from Rock Solid, but the shipping company damage the
box, so unfortunately I'm not able to have one. But I'm sure I'll
get one down the road and I'll have it on a later episode. But
everything about that brewery looks great, sounds great, so stay tuned for that.
As you know, I took last week off had some family matters to
attend to in San Diego, so I'm back better than ever. Shows will
be out on a more regular basis. Now. I did pick up one
beer in San Diego from Harland Brewing Company. I'll have that a little later
on in the show. On next week's show, I'm going to have some
kombucha, so I'm going to have a different fermented beverage, so look out
for that. That'll come out next Monday, so stay tuned for that.
If you'd like to support the show, head over to patreon dot com slash
beer in front for more details. You could find out how you could support
the show for as little as one dollar a month. All right, enough
of me rambling, Let's get on with the show. The latest on my
back. So my back's been out since August and going to the doctor.
I've had epidural injections, going through physical therapy, doing everything I'm supposed to
continue with physical therapy and get this thing called dry needling gune. I get
a phone call on Monday from my physical therapist saying then it hasn't been approved
from Workmen's comm and she doesn't want me to get billed for sessions that aren't
approved, which I appreciate. So I contact my attorney and he gets back
to me and the clowns that workmens come say that I've had enough physical therapy
and they're not going to approve anymore. So you're now this gonna have me
sit here and stay in paint. So I don't know my attorney's working on
the problem. I have a follow up visit for the doc with the doctor
in a couple of weeks, and we'll go from there and hopefully they can
appeal this and authorize more stuff for me. Because it hurts. It hurts
the sit, it hurts to stand, it hurts to walk, it hurts
to sleep. So I'm constantly moving around just trying to get in that comfortable
spot where I could like do something for more than a few minutes without like
feeling it in my back. So hopefully that will be resolved soon. I
mentioned in the intro that on next week's show, I'm talking kombucha. But
in two weeks it's my fourth anniversary, so I'll have to come up with
something for the fourth anniversary show. I don't know what it's going to be
because it's been a little hectic here the last few weeks, but I'll come
up with something for the fourth anniversary. I don't know. I timed this
wrong with my episode, so this is episode one ninety six. I should
have worked it out where the fourth anniversary show and episode two hundred was the
same. So maybe I'll do something kind of in the middle. Episode one
ninety nine or whatever will be the combination celebration. But I'll have something on
tapping a couple of weeks for both of those milestones for Beer in Front.
And I thank you for listening, whether you've listened to one show or this
is your one hundred and ninety And probably the only three people that have listened
to all one hundred and ninety five up to now have been Joe Dan and
Ray Ray. Maybe Ruby Ruby. I think to skipped an episode or two,
but Joe Dan and Ray Ray have listened to all. And I appreciate
you, and I appreciate everyone who has listened to Beer in Front and is
put up with me rambling for almost four years now. I'm Richie aka Midnight
Agent Raw. I'm Devin aka Special Delivery Dev. We're the Supermedia Bros.
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is an AI version of John. Lauren has the power to make me say
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Podcast, available wherever you get podcasts. Lauren is the best at running the
show. I'm just side talent. Lauren is so great. Rock Solid Brewing
Company just celebrated their third anniversary in December. They are located in Ballground,
Georgia, which is about a forty five minute drive north of Atlanta. Joining
me now is founder Carmine Parisi and head brewer Thomas Muse. Gentlemen, thanks
for taking time out to day, Thanks for having us. Thank you.
Thank you very nice, Carmen. And I'm gonna start with you. Why
a brewery. We are three owners, three partners, and we started to
be honest, like a sidekick in seven garage, okay, just have nothing
to do weekends, you know, Sunday here in Georgia the winter. Sometimes
it's school, sometimes it's weird. So you know, when people get together,
sometimes things happen, and you know, year after year, that's what
happened. And it's just that you came from Italy and we were talking before.
Yes, tell me a little bit about your background. So I was
born in Italy, and I was born in Naples, South and I working,
you know, when I was in the middle school, high school,
I worked with my uncle restaurants. Then I graduated from high school Culinari School,
and then after that I went to the army, joined the army or
I was in Kosovo. They wore one happened in Corossolo. I was in
the paratrooper. And after that we went in Iraq just after ninet eleven.
It was February twenty seven, two two, and I stayed there for eight
months and then I was done with the army. Okay, and then I
went to live in Florence. So after that, I stayed two more years
in Florence and I met my wife and I came in un out States on
October. Okay, so we stayed in New York. My wife is from
New York. So we stayed in New York until two dozen thirteen, and
then we moved in Georgia that year. And then we started to play around
with beers. Reality, it was more around two dozen standeen all right,
you know, just to play around ship, you know, field, just
create something weird. But yeah, and then after that we decided to open
a brewery, you know, in Ballground, Georgia. Cool time, as
I was looking at the website and you have a whe variety of styles on
tap there. How did you get your start in beer? So I got
my start in beer when I realized that I just wasn't made for a nine
to five office job. So when I graduated from college with a bachelor's degree,
I was on the I was on the nonprofit track. I was working
doing AmeriCorps for a couple of years. Had a had a project that I
was like, you know, essentially the overseer of and I just I didn't
like it. I just kind of felt like a you know, like a
pencil jockey and just you know, kind of answering emails and it just never
really felt like any like what I was doing like really ultimately mattered. And
then my grant funding ran out and I found myself in a position where it
was like, oh, what do I do? And then it was like,
oh, I can do anything. Like it was kind of like,
you know the world was kind of opened up to me again. So I
spent some time just kind of bouncing around working s industry jobs, working in
kitchens, you know, working you know, bartending things like that. Get
a job at a group hub in Madison, Wisconsin as a bartender server.
And while I was there, I somehow convinced the owner, a guy named
Nate. I said, Hey, I think I want to do this brewing
thing for a living. You know, if you ever need any help with
anything, you know, you need somebody to unload grain or you know,
clean floors or whatever, like I'm your guy. And he said, he
said, you know, let me let me take some time kind of figure
out how all this works for myself, and then you know, we'll see.
So a couple of months later, he gives me a call. He
says, hey, I'm doing some work back in the brewery if you're interested.
And I was there about twenty minutes later and he he was like,
Okay, this is how you clean a tank, this is these are the
parts you need, this is how you look everything up. And then it
started from there, and shortly after that I became his assistant and I was
there for nine months, and after that my way in Baltimore working at Heavy
Seas Brewing out in Baltimore, Maryland. Did that for a couple of years,
and then relocated to Georgia to work at Tucker Brewing in Tucker, Georgia,
and then I took the job here. After that, all right,
just kind of been, you know, applying my trade ever since. I
mean, I don't want to tell you how to do your job, Thomas,
But how do you not have an Italian pills nerve on the lineup?
You know, that's a good question right now. The only the only good
answer I have for that is we've only got four tanks back in our brewing
space and laggers being as popular as they are, you know, unfortunately to
to really do you know an Italian bills nerd justice it needs, you know
that that long like laggering fermenting time. Yeah, and you know as quickly
as there as their drank here. It's just, uh, it's it's hard
to like give it the proper amount of time to really like make sure it
gets what it needs. Do you have like what you would consider to be
like a flagship beer there at rock Solid? So we have a couple our
two most popular beers. The first one is it is called Beskney's all right,
it's a honey blondale and that's far and away our best seller. And
then the second best seller is it's called Linger Longer Lagger and that's kind of
like a German like Hellas style figer. And then after that, I mean,
really any hazy ipa that we have on tap is kind of our our
third best seller. So really, light beers and IPAs are what our customers
really like to drink here. Yeah, it's I'm assuming it's the same everywhere,
but like here, it seems like the hazy IPAs that keeps the lights
on for most breweries. Yeah, I mean, our hazy ipa is compared
to like other styles that we do, whether it's like West Coast or doubles
or cold IPAs whatever you know, what have you? I mean, hazes
outsell those two or three to one. Yeah, Carmine, what can people
expect when they go to the tamp room. It rocks out quality, all
right. First thing, and we have a great selection of beer. We
go for dark beer to heavy beer to light beer, so honey blocked out
to hazy at Pierre Longer. We have a big variety of beer. We
have ten taps okay, and our Taperal members they are really great to sit
been knowledgeball. Uh yeah, it's it's it's a big every time we have
a client, it's always like a big deal for us to iron them.
It looks like really cool. And you have like events like game nights and
other stuff like that. That's correct. We have a game night like there,
we have a Thursday, we have a Bengal Wednesday, we have trev
Tuessday. We have a corn hole and then once a month every Wednesa the
third ones of the month for every month, we have a comedy and then
every Saturday we have music and then Sunday we have a some kind of charity
event just to help bow Ground. You know. Okay, cool yep,
Now, with your background in food, do you have a restaurant there or
food trucks? No? I love food, but we don't have any food
on the facility, but we have a lot of food trucks coming. You
know. We like to give our client a variety of different kind of food,
Okay, Yeah, from tacos to German, to barbecue, to Japanese
to fish. You know. So it's like I'd like to have a variety
for a client. Do you ever see yourself like down the road introducing a
kitchen or are you just happy with the way it is now with the food
trucks. I'm happy the way this Okay, yeah, maybe if maybe one
day for a second occasion maybe okay, right now we could yeah, all
right, cool. Now. I was looking on the website then, you
know, I saw that you just had your third anniversary. You were lead
a stout that was barrel Age for three years. You were playing a long
game right from the start. How did they have three year beer turn out?
I mean the three year beerd turned out really? I mean it was
really awesome, deeply, you know, deeply complex. There was a lot
of I mean, you got a lot of character, like from the barrel
itself that came through. You know, you really tasted the oak and the
jar, and then in addition to that, you know, it had a
really deep kind of like stone fruit like rais any notes, you know,
a lot of that dark chocolate, and even like there was a slight element
of like a yeah, like you burn the sugar on top of like a
crumber layer. It was kind of like a little bit of like a pert
sugar element to it as well, and so it was like it really kind
of all melded together into this like really really like deeply complex like but at
the same time, like really really drinkable stout. Did you have a lot
of that or was that just like a one off, just a one barrel,
just one barrel of it? So really, with our barrel aging program
that we have here, because our system is only a seven barrel system,
typically what we'll do is we'll we'll find a fresh barrel from like a local
supplier, and then we'll really only fill like one barrel at a time,
and really that kind of just allows us to maintain you know, a pretty
nice variety of things. So like right now, actually just this past week,
we filled a maple barrel with some Baltic porter that wow, and then
coming up here really soon. There's a logo distillery to Atlanta called a sw
that makes really really good stuff. I'm a big fan of their program that
they have there. But they recently did an Irish whiskey, and in years
past we've done a beer called Dolores Dream, which is a dry Irish stout.
This year we're gonna switch it up a little bit and we're gonna do
an Irish red instead of an Irish stout for Sa Patrick's Day. But we
got one of those barrels, one of those Irish whiskey barrels, and then
when we when the Irish red is ready, then we're gonna fill that barrel
with Irish red. So Irish whiskey, Irish red really kind of just kind
of like compounding those those elements together, which I think will make something,
you know, really fun. All right, Yeah, that sounds really good.
Like I know, I'm just trying to think, because I usually when
I make my corn beef for Saint Patrick's Day, I always use an Irish
red. I don't know about Irish whiskey aged Irish red, but it's a
thought. I mean, it can't hurt to try it, right, I
mean, who knows it it might it might become a new favorite. Yeah,
Carmig, when we were emailing last week or a couple of weeks ago,
you said that you have a beer coming up that's barrel aged in a
Maker's Mark barrel. Yes, Fembrurary, I think February second. Correct,
We're going to release a new barrel age stout. I mean that sounds really
good. I know I is here many beers, if any, that are
like barrel Agent Makers Mark Barrels. How did that come about? Well,
well, we have a friend, so it's part of Atlanta Bourbon Society.
Okay, so tundingly we had the first people to get what they added.
Oh awesome, So which I always to get the best barrel you know.
Yeah, no, that sounds really good. Yeah, and it's like,
you know, kudos to you guys, because yeah, you never see makers
like you're always finding like here in Chicago. You know, you get a
lot of Bookers and you get a lot of Blanton's bottles and other ones,
but I've never seen Makers Mark. So yeah, big kudos to you guys
for that. That's coming out next week. I'm sure you've been sampling it
along the way, how's it taste them? So far? It's really nice
as a as a very distinct a very distinct like sorghum note to it,
which I found really interesting. I wasn't I wasn't quite expecting that when we
were tasting it. But it started out in life as a as a beer
called Happy Camper, which is a smoked a smokes'mores stout put into the Maker's
Mark barrel. So it kind of really has that that really nice combination of
like you still get like that element of smoke, like specifically like in the
aroma, not so much in the flavor. It's kind of like, you
know, that element's kind of mellowed out over time, and then with the
Maker's Mark, you know, you're getting kind of that additional like you know,
sweetness to it as well, and it really all comes together in a
way that just like you know, is gonna be a lot of fun.
Oh yeah, that sounds really good. Is there a style, Thomas that
you haven't had a chance to brew yet that you're just chopping at the bids
to try? You know, I really since I've been here, I've had
a chance to work a little bit with kelevike Yeast, that Norwegian that Norwegian
farmhouse, specifically the horn it All strain of kvike Yeast, and we first
used that this past year when we did the Pink Boots collaboration beer. We
did kind of like a kind of like a Belgian farmhouse style that we dry
hops with the with the Pink Boots blend of hops, and that was the
first time that I had ever gotten a chance to use like the k mike
strain, and just like the quick the combination of like that quick turnover time
and just that really really like powerful like aromatic like you know, fruit note
that it gives beers is something that is just like really it's really interesting to
kind of like play with and like see what you can come up with,
like in terms of a recipe to kind of like work around with it.
I also really want to try and do some more kind of English style beers.
I think I think English styles tend to be a bit overlooked at least
at least like generally speaking, like with the American palette, and you know
specifically too, like with our water profile that we work with here, we
have a little bit of like a harder like water that we have to work
with, which really lends itself to more like malt forward. Yeah, kind
of like that multi like complexity, which is you know, when I hear
multi coomplexity, the first thing I think of is like English style. Yeah,
and so I think if we can really you know, if we can
really find an audience for that here, uh, you know, with our
with our regular customers, I would I would really love to kind of explore
like more of those like traditional like classic you know, English styles. Yeah,
I mean I wish like here, I wish more people would do something
like a mild or another like a traditional English Yeah, like mild. Agree,
Yeah, I just think there's only a few of us to drink them.
So yeah, I wish more people would appreciate it that. Yeah,
you could have a couple of these not get messed up. It's just a
solid, easy drinking everyday beer. Oh definitely. Yeahah. Now this was
for both of you and I know, like Carmine we talked a little bit
before or but was there a beer or in your case Carmine, like a
wine or whiskey. Well, what was it that you had in your early
years that made you really decide you want to get into beer or the beverage
industry. Well. Being from Italy. I love wine. I really love
wine, like wine from Tustany multiple channel Gante It's one of the I think
it's one of the best wine. And when I came in United States,
I start, especially in the South, I start to taste bourbon and I
really like it. Like but see my style of bit it's very dark beer,
stout water or easy at beer, but very like rings like heavy beer
because of the background. That's that's that's what I like. I like.
I like being a drink beer, but they need to be heavy, okay,
because I like I love a late start and the program that we have
it's it's amazing and it's something else cool. Tom. What about you?
So I personally am a big fan of I really just like light beers.
I like light loggers. I like something that you know, you can crack
open a can of in the middle of the afternoon and you know, just
especially like on a nice day, like there's there's nothing better than like sitting
out in the sunshine a crack open a culture or a light logger and just
kind of you know, like see where the day takes you. As far
as like the type of beer that really kind of got me to like be
a fan of craft beer in general. Really it started when I graduated from
college and I moved to Wisconsin. And when I was in Wisconsin, I
was introduced to you know, New Glaris, which is of course the kind
of the the granddaddy of all of all Wisconsin beer and you know, drinking
at the time, when I had tried Spotted Cow for the first time,
and Spotty Cow kind of really kind of comes with its own, like you
know, legendary status, right, And I remember at the time kind of
thinking to myself, like why do people love this so much? Like I
don't really get it. It just kind of feels like very basic like on
it on its surface. And to be honest, I still kind of believe
that the other stuff that du Glaris makes is better. Oh yeah, I
think that Squirrel is great, Two Women is great, moon Man Men is
one of my favorites. But since I've been away from Wisconsin, like I've
I've grown to appreciate Spotted Cow, like especially from like a cultural standpoint and
kind of like the the sort of gravity that it has like on the brewing
community in Wisconsin. I've learned to appreciate that more like as time has gone
on. But yeah, that's that's really kind of where where I got my
start with being a fan of craft beer. And that's another question for both
of you. What inspires you outside of the brewery. What is your passions
or what are your passions and how does that make your jobs better at the
brewery itself. I love people, okay, love with you know, be
in the industry for more than twenty years now, and I love dealing with
people. I like to create an atmosphere with people. They feel comfortable,
they feel welcome, and they feel appreciated. That's that's a great thing for
me. That's why we always treating the tap especially. We have a great
beer, but I want to hand people to have a great time, and
we always train our beer tender to work with clients properly. Okay, The
reality is we don't know what kind of state mind they come inside the brewery,
but we want to make sure that when they live, they live in
a great stutlement, They live happy, satisfied, they believe that somebody tears
about them. Yeah, we're there for them. That's my enathy. Yeah,
and after a couple of beers. Everybody's feeling happy when they leave Thomas.
For me, I mean really, travel for me is one of my
you know, one of my passions outside of you know, working in the
brewery. And even and even while I'm traveling, whether it's domestically or whether
it's internationally, I still very much enjoy going to other breweries, going to
beer bars, going to you know, just well renowned like drinking establishments,
and you know, meeting the people that are there, seeing what people are
drinking, and really kind of like taking taking those things that I see in
those things that I that I taste and experience and trying to find a way
to you know, work that into what we do here at Rock Solid.
Do you have anything coming up down the road, like any new I mean
we talked about the Maker's Mark, berrill Age beerya coming up, but are
there any other like new beers that you're working on, like coming out for
the spring and summer or anything you want people to know about. Yeah,
so right now, it's actually it's actually in our bright tank right now.
We did a Baltic quarter that I'm really excited for it to hit our taplines.
I think it. I think it turned out really nice as a super
clean, like you know, non roasty like profile to it. I'm really
excited for people to try that one. It's the same one that we put
into a maple barrel a little bit ago as well. Other than that,
we're kind of I'm in the process of developing a couple of recipes. I'm
working on a vites and bach recipe. I'm working on kind of a ride
based like Amber ale as well. We got a couple of couple of collabs
you know, with other breweries like in and around Atlanta kind of in the
works as well. Right now, I'm talking to Andrew over at Steady Hand
Brewing, which is in kind of West Midtown Bland Town in Atlanta, and
we're gonna do kind of like a breakfast like Oat Brown now. So I'm
pretty excited for that brewdet And you know, really the focus, the focus
for me and what we're trying to do here in this year is really to
just kind of like you know, kind of hone in on the things that
we know that we do well. And you know, my my biggest thing
is I tend to be the kind of person where I start with like I
start with one thing, or I start with one idea, but then I'm
never really like willing to just kind of like move on to the next thing
right away. I kind of want to figure out it's like, Okay,
that turned out pretty good, but like what can I do to make it
like a little bit better? And so I've kind of taken like a couple
of the recipes that you know, that we've developed since I've been here,
the coulsh being kind of the first thing that comes to mind where it's like,
all right, every subsequent batch of colsh that I've done, there's always
been some sort of like tweak to it, some sort of like whether I'm
changing like one of the specialty malts we use, whether I'm playing around with
the water chemistry. Yeah, just any number of things, because it's like,
at the end of the day, it's like I'm just trying to make
like everything we do like just a little bit better than what we did the
first time. Have you hit the nail on the head on the first trying
ever? I guess the the argument for that would be, uh, Midnight
Trucker, which uh which which took come the the gold medal at GABF This
past year, Oh awesome cool in the International dark Logger category, which is
something that one, I mean obviously never expected that it would go as far
as it did. I mean, my really, the the biggest goal submitting,
especially to like those big competitions is like I'm really just like looking at
the feedback sheets that I get, yeah, because I really want to see
like what people who are experts, like in the you know, sensory profile
beers, Like what do they think of like the things that I am submitting
to them? And so when I submitted Midnight Trucker amongst you know, a
couple of other things that we sent, I never would have dreamed that it
would have, you know, won a gold medal. And I remember somebody
had asked me that question before, like you know, how many how many
iterations of that recipe, like did you do well? It was the first
one. It was the first time that we had ever that we had ever
made that beer, and so it really kind of it felt like capturing like
lightning in a bottle, you know what I mean. And so it's something
that you know, obviously I'm I'm super proud of. It's something that you
know, we've we've made another batch of his since then, and you know
it might be a little biased, but I think this second batch is even
better than the first one. So you know that that's kind of another one
of those things where it's like, you know, yeah, the first one,
yeah one goal to GBF, like cool, but like maybe it could
even be better. Yeah, you know, do you guys is do you
distribute around the Atlantic area or is it just pretty much champ broom and crawlers.
It's just it's just tapram okay for us. And there's like there's good
and bad. I mean, there's pros and cons with you know, not
being in distribution. What we've seen here specifically, like in Georgia, is
that a lot of breweries have kind of been getting burned by distribution as far
as like their distributors are coming to them and saying, hey, we're cutting
you know, X amount of percentage of like what we normally order from you.
And with the way that the laws have been written here for the last
you know, several years or so, distribution was seen as sort of the
primary like revenue generator. So if a distributor comes to you one day and
says, hey, we're cutting what we order from you by thirty forty percent
or more than that. I mean that's a I mean that could be,
you know, potentially a real killer for for a brewery. And you know,
fortunately that's something that we don't have to worry about. I mean we
know that, you know, we're we're making you know, as much as
much as we count on our product, like just selling it at our front
door. Okay, do you like do you can for consumers to take out
or just cos? Yeah? So, so back in October of this last
year, we officially launched like our you know, r canning a right here?
Yeah all right? Cool. Well, before I let you guys go
one, I want to thank you both for coming on. I need to
give a shout out to my cousin Brian, who Brian texted me about Carmi
and you know, in Carmine, you could attested this too. I don't
know what it is about Italian people, because my mother does it too.
They when they're discussing somebody, oh you'll like him, he's Italian, like
my mother could be talking about an axe murderer. He's okay, he's Italian.
So Brian, thank you for setting this up. And I'm glad you're
not an X murderer, Carmine, so we're good. Well, gentlemen,
thank you again. If you're in the greater Atlanta area, you need to
check out Rock Solid Brewing Company. They're located at three forty five gilmur Ferry
Road in the town of Ballground, Georgia. Quick forty five minute drive from
Atlanta. You go trafficing Atlanta at all, you'll be there in forty five
minutes. So you guys got to check out Rock Solid if you're driving against
traffic, if you're coming from Atlanta, as long as there's not a wreck,
you'll be fine. All right, gentlemen, thank you so much again.
It's been great meeting you, great talking to both of you. Thank
you for having us man, I appreciate it, all right, thank you,
thank you. All right. Hey, the beer I'm gonna have right
now is from Harland to Brewing Company. They're out of San Diego. This
is a Japanese lagger. This is five percent alcohol. They use pilsnermalt,
puffed jasmine rice, and toe hosted rice flakes. So I had something before
from Harland and I really liked it, so I wanted to try this.
We were there for family matter. So we didn't have a chance to hit
a lot of spots. But there was one grocery store I went to and
they had this in a single can, so I picked it up. So
let's crack open the Japanese lagger from Harland Brewing Company. Look's really good.
It's nice and light, a lot of foam here, smells very nice.
I really like the aroma that i'm getting here. That's really good. Like
I'm trying to put my finger on the flavor profile that i'm getting, but
it's very clean. That's just really good. It's like super refreshing, nice
and light. I'm trying to, you know, because it says I use
this, they use puffed jasmine rice. I'm trying to see if I get
that jasmine rice feel to this. I'm not quite sure I do, but
I'm gonna have some more of this. But I think this is excellent.
No, that's really really good. I'm trying to remember what I had from
Harland before, maybe a year or so ago, but I remember liking that
a lot. This one I do like. So if you're in the San
Diego area, or if you're in an area where you could pick up some
Harlan Brewing. I would definitely try this Japanese Lagger. It's really good.
Like here, I picked it up in the stove pipe can, the nineteen
ounce can. So I'm assuming you could get this and you know, like
six packs or a four pack. But it's really good. It's refreshing,
it's light, it's crisp. So if you're a fan of laggers, you
want to try something a little different, I would pick up the Japanese lager
from Harland Brewing. All right, that's gonna wrap things up for this week's
edition of Beer in Front. I thank you for listening. I think Carmine
and Parisi and Thomas Muse from Rock Solid Brewing Company for coming on talking about
their great brewery in Georgia. If you're in the Atlanta area, check them
out at three forty five Gilmer Ferry Road. They're in Ballgrown, Georgia,
quick drive from Atlanta, so check them out. I'll talk to you next
week on Beer in Front, and remember, sometimes the beer in front of
you is the best one yet.