Speaker 1: This is Beer in Front, part of the Odd Pods
Media Network and the Beer Media Group. Sometimes the Beer
in front of you is the best one yet. I'll
talk to 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 two hundred and twenty
five of Beer in Front. I'm your host, Dave's Alatoris
and Beer in Front is a proud odd Pods Media
Network member and charter member of the Beer Media Group. Today,
I'm going to do something a little different. This is
going to be another non alcoholic beer show. I sat
down with Tyler for a Reduca holic. He has a
great website if you're looking to find breweries that have
NA options out there. We talked about the NA industry.
I also made a mocktail and I did a video
of it and I put it out the other day,
so I'm going to put the audio portion of that
on here. I made a mocktail using stuff from Go
Brewing and also later in the show, Hop Butcher here
in Chicago, they just released a brand new Hopwater. It
came out on Wednesday, the eleventh. I'm having it now.
So this episode, that's why it's out a little late.
I wanted to have this new one from Hop Butcher
as I had Tyler on so it all fit in nicely.
So stay tuned for all of that in Beer and
beverage news. This Friday the thirteenth to ten o'clock in
the morning Central Time. You can get tickets. It's to Paebab.
Go to fobab dot com for more information. It's gonna
be November twenty second and twenty third here in Chicago.
I went last year. It was amazing. There's over three
hundred different barrel aged beers out there, ciders, meads, Perry's,
you name it, they have it. It's all phenomenal. They're
gonna have bourbon samples from Bardstown. They're gonna have different
spaces with like lighter loggers and non alcoholic options if
you're into that. But definitely check out fau Bab. Get
your tickets this Friday the thirteenth. Also coming up in November,
you need to book your tickets to Chicago. The Chicago
Cider Cup is happening November seventh and eighth at Aris
Brewery and Cider House in Chicago, right on Irving Park,
about a block away from the Expressway. This looks really cool.
I'm excited about this, so you gotta check this out
the Chicago Cider Cup. Hopefully I'm gonna talk to these
people before the Cider Cup learn a little bit more
about this. But if you listen to the show for
a long time, you know I'm a big fan of
ciders as well. So if you're in the city, you
can check out Chicagosidercup dot com if you're in the
New York City area. Sunday, September twenty ninth, Third Place
Bar and Alphabet City Beer Company they're hosting the inaugural
Octoberfest AF It's going to be between two and five
at Alphabet City Beer Company in the East Village. This
looks really cool. They're gonna have a selection of at
least ten non alcoholic craft beers featuring different like Octoberfest
and autumnal beer options. If you're new to the NAC
or you're a season na beer person, there's gonna be
something there for everyone. They're gonna have sausage and pretzels
from Sigmund's Pretzels. So this looks really cool. Tickets are
thirty bucks. You get two drinks, a gift bag, full
of swag and goodies and then I guess there is
a private area to mingle. So this looks really cool
getting ready for sober October. So I wish I was
in New York City on September twenty ninth. But if
you're in New York, definitely check out Alphabet City Beer
Company in Third Place Bar for their Octoberfest. Af all right,
welcome back. Reduce a Holic is the website to check
out if you're looking to find a non alcoholic brewery
in the United States. Founder Tyler set this up and
it's got everything on there. I should have stayed in school.
I could have done something like this, but Tyler took
care of it. It's a great website. Tyler, thanks so
much for coming on tonight, sir.
Speaker 2: Thanks Dave. I'm happy to be here. I've enjoyed a
lot of your podcasts lately. Oh, thank you.
Speaker 1: What got you started with Reduce a Holic the website?
Speaker 2: Yeah, I mean, I've been into na beer for a
little while up until recently, I drank. I just actually
hit one year without drinking. Okay, cool, but it was
about two two and a half of years ago. I
was kind of sitting there like, I kind of wish
I could just go out and find an NA beer.
And at that point, Athletic I think, had a finder
and a few others did, so they started kind of
just tracking the industry, you know, like I think, was
it twenty twenty one, Bootstrap Brewing in Colorado had an NA,
Tommy Knocker Brewing in Colorado had an NA. And then
I heard about what happened in Minnesota where they have
tons of breweries. So I kind of thought, you know,
I should track this, I should follow it, and I
kind of just started listing them down in my head,
and one they had turned into a spreadsheet and then
turned into a Google doc and turned into a map.
Yeah and yeah. Along the West started realizing there's many
different ways to make beer and on and on, and
I just tried to write it down.
Speaker 1: How many breweries currently have their own non alcoholic beer
right now?
Speaker 2: Two hundred plus, Okay, So I track it as in
like if a brewery has multiple tap rooms, they're in
my all the tap rooms that serve the n air
in my list, all right, So it's a little hard
to track, but I think I was approaching three hundred
plus last time. There's some to delete and given them multiples.
It's probably two hundred with their own.
Speaker 1: And then Yeah, I mean that's awesome because I know
here we have go brewing. I know we've talked on
Instagram chat about them before. So it's nice to see
that many, you know out there. I mean, you think
of athletics like the Big Dog that you could get
that everywhere in a couple other national brand you can
maybe pick up at Target or a place like that.
But it's good to see that many breweries that are
out there putting out some great ana stuff.
Speaker 2: Yeah. Yeah, exploring, that's been a lot of fun.
Speaker 1: In like Geary area, you're from the Denver area. How
many any breweries are around there?
Speaker 2: Unfortunately, disappointingly very few. Okay, I've heard there's a lot
of hot Water. I personally have not been to many.
I've had I think three of them. Denver Beer Co
introduced one, caled Arms has one Loane Tree, a couple others.
Ten to fifteen have Hopwaters okay, and not to mention
hop Lark if you ever had that. They're out older
and they're so good, but brewer wise, it's limited. I
think footstraps stopped for whatever reasons. Tommy Knocker, I would
have called them almost a pioneer in the industry. They've
had an NA beer since I started drinking Ana at
one point to add multiple on draft, and they're one
of the earliest users of I think Bruvo, which is
gaining a lot of traction recognition lately as the Shoots
has rolled out their technology. Groovey has been at least
one of Grooviy's is promoted, and Rationale have been talking
about them too. But outside of that, it's it's limited,
and I think it's it's a bit of a fear
in the industry. I don't know. Oscar Blues has had
one often on their main brewery, but they don't promote it,
and I think they're just piloting it.
Speaker 1: I mean, I know I've seen some breweries here, you know,
dip their toes in the water with the hop water,
if you will, but nothing as far as like in
any beer. And I remember, I don't know if you've
talked to them too, but the Gentleman at momentum and
they were saying, like they have a project that you know,
I'm sure there'd be some cost involved, but that would
probably be cheaper than have an existing brewery, you know,
start their own NA line. So yeah, you would think
there'd be more, especially in the robust Denver area coming
out with something.
Speaker 2: Yeah, there's a one in Central Colorado and Buena Vista
well known. They're launching a pilot at Great American Beer Festival,
So I'm very excited about that. But yeah, exactly what
you're saying. And I appreciate what Lars for Momentum said
on both of your podcasts, and I think also on
John's two's delved into how he wants to help other
birds because it might not be as daunting a process
as a lot of people think it is.
Speaker 1: Yeah, because I know, going to Go, you know, I
went there last year and you know, saw like their
setup and everything where you know, I don't know, if
you know, a little small independent brewery can probably take
on something like that. So something from Lars and Momentum
that might be more cost effective to at least give
it a try and have one handle if you will
for an Ana Ber.
Speaker 2: Yeah, and I think you've touched on that. I mean
I touch on this a lot. Is the it's this
I think it's around the safety thing. I mean, if
you look at Go, I think one thing they're proud
about Athletic too, actually is they brew on standard equipment,
so they have their method. I have my insights and guesses,
but I'm not gonna guess because if I guess right,
you trade for prietary. But basically there's a lot of
things you can manipulate yeast temperature, grain bills, grain types,
et cetera. And they do that on existing equipment. The
differences in both Go and Athletic you have gigantic tunnel.
Bastardizer's right, and I think Joe was on somebody's podcast
saying those things like a million dollars. I mean they're
obviously going national, international and through the three tier distribution system, right,
and uh, I think momentum is is too. But I
think for a smaller brewery, I think what's missing is
that they can replicate that whole process and then keep
the pH low like below four I'd say below four
point two for sure, and then refrigerate it, keep the
cold chain, and keep a separate, very clean draft line,
which to be honest, these brewers should be doing anyway. Yeah,
and they can have an on premise NA without that
much complexity. They have to be a little bit more
diligent and change the method. And I know some people
might disagree with me, but there are quite a few
doing that right now. It's when you get in which
when you lose control of the distribution, then it becomes
a lot more complicated.
Speaker 1: Right Yeah, you know, And I don't know, like for
a smaller, independent, you know, mom and pop brewery, if
you will, I don't know if the you know, they'd
be able to can and distribute, but yeah, at least
like one tap handle and you could rotate that, you know,
throughout the year, have an October Fest, have an ipa,
have a stout, you know, do something different. I think
that would be beneficial, you know, for everybody. The brewery
would get more customers in some people don't want to
go to, you know, a brewery if they're not drinking
for whatever reason. So offering an option you could then
sell food, you could do you know, merch whatever.
Speaker 2: Yep, And yeah, I agree with you, and I think
that's the part that's missing, and I think it's going
to come. I mean, I don't like, you know, the
Bruce Association put out a lot of safety stuff on it,
but it kind of focused on the bigger breweries, the
three tier distributed stuff and the little ones they can.
I mean, I look at two Phrays in Pennsylvania and
like they were on the us NA podcast a couple
of weeks ago, and I've talked to them a lot,
and they use all their normal equipment. They have a
kind of an innovative way of pasteurizing because they're using
a specially yeast. But they've had real big success because
they actively promote it. And you look at the breweries
in Minnesota that actively promote it, they're doing well. It
varies by method, you know, like if you're in Minnesota,
you can just send your beer to ABB Technology. They'll
remove the alcohol and send it back to you. But
like a tiny brewer in Seattle, Figurehead Brewing, they've been
making their own anem A beer. He's blogged the whole
discovery process on his website. It's a really interesting story
an old roop kit to small scale brewer equipment to
one on draft. At pretty much any given time, you've.
Speaker 1: Had a lot more any beers than I have. Do
you have any particular favorites or is there like a
go to that's always in your fridge.
Speaker 2: That's tricky, I mean, you know, like when you're drinking
real beer, like alcoholic beer, you always have like a
New Belgium or Sierra Nevada. Especially when I started drinking,
it was New Belgium, right, So for me, Athletic is
always there. I've loved Athletic. They're the ones who I've
first sipped and said wow. Go. Brewing is similar. I
have a couple of layers in my fridge and I
always almost always do Groovy. I really appreciate their golden,
so I'm looking for a solid, crisp golden. It's there,
but I like to explore. So I'm drinking the new
mass Gang uh Sera Bacita, which I think is brewed
with bendescill and bottle stop in Chicago. Okay, I know
she had some inputs into that. I love mask Gang stuff.
I got to visit Pilot in Chicago years out of
Chicago is also pretty good if you haven't had them.
Speaker 1: Yeah, that was really good.
Speaker 2: Yeah. Other words, I just I kinda I try new
things and then I try to you know, since I
completely quit drinking, the budgets a little bigger to you know,
buy the five dollars all boys, since I'm not buying
seven dollars pints at the brewers anymore?
Speaker 1: Do you see And like some of the people that
I talked to, like outside of the podcast, I don't
know if it's a stigma, and maybe you could explain more,
but I think and it's not just with the any
beers with that, any whiskeys or so if you will.
The mindset is it is cost the same as the
regular version. If I'm going to spend ten dollars, I'm
a six pack. If you will, I want something with
liqu with booze, or if I'm going to spend thirty
dollars on a bottle of bourbon, I want the alcohol.
Do you see that in your travels?
Speaker 2: All the time? All the time. I still get it.
I still get it from friends, I still get it
from people. I talk to people who are like, oh,
we drink Athletic because of you, or we drink Go
because of you. A lot of them still ask me
why is at the same price and it's going to
sell better if it drops and I go first thing,
you go, No, that doesn't make any sense, Like why
would you take a product that is literally the same
and more? You know, I wrote a blog on my
website a while back about why it's expensive, and I
went through each type of process that Anna Beer has
made and added it's the same thing. The only thing
you might save on is grains if you're lowering the
grain bill, but that's going to be well offset by
pasteurization and you know other things. And not to mention
a completely different set of labor that than your brewers
are used to. The fermentation process might be seven days
instead of fourteen. That's goodd right, but you might have
to do three different things in that seven days, so
your standard operator seizu're completely flipped on its head.
Speaker 1: So yeah, and everything else is the same, the labor
to put it out, the cost of the cans or
bottles if it's the whiskey, if you will, the distribution,
everything is the same as regular. So yeah, it kind
of makes sense that it should be the same price.
But yeah, I still hear people like, now, you know,
if I'm going to spend ten dollars, I want something
with liquor in it or booze in it.
Speaker 2: Yeah, I mean, the only way would lower and price
would be the lag with alcohol a tax, right, Yeah,
but that's offset by the extra safety costs.
Speaker 1: Are you big into like the non alcoholic wines and
whiskeys and other things like the cocktail. I know I
had the Phone Grony not that long ago, and I
thought that was spectacular.
Speaker 2: Yeah, I think, what is the same, Saintstiser, I believe, so, yeah,
that one's that one's really good. I don't as much
as I should, Okay, I really like Thompson and Scott's
Naughty dark Red or it's a little all expensive. I
usually get some of that or some of the Groovy
Soungria or dry red Blend Groovy. One thing I legitimately
appreciate about Groovy is they engage with customers and they
take feedback. Right. So when they when I first drank Groovy,
I wasn't super impressed. I thought they're pale. It was great,
but I thought their IPA was missing everything. Now their
juicy I p A and the red can is it's good. Okay,
it has a QR code on it you can scan
go back. So they also have a dry red wine,
which is my go to because it's in small can,
single serve can. You don't have to worry about refrigerating
after and they're on a version five of that, so
it's my go to. I don't have the same palette whiskeys.
The only one is what NKD. I do like them naked,
they're they're solid whiskey, but I like the ones that
don't try to be whiskeys, but they kind of taste
like it. So like wilderdon Earthen. Some people disagree with me.
Tennyson and Pathfinder. So Pathfinders like a hemp paste, okay, yeah,
and Tennyson is a black ginger. I can drink either
of those on the rocks or one of my my
favorite things. And somebody else kind of coined the coined
the name before me. It's a tendy finder. You mix
one shot Tennis and one shot Pathfinder, put it on
the rocks and yeah, that's a good one. Yeah. It
was a yeah, third place bar in New York. I
think she's the one coined that one. Yeah.
Speaker 1: I had one of the whiskeys and I don't remember
the name of it. And I was actually at a
grocery store and they were, you know, doing sample So
I'm like, oh, perfect, I'd like to try this, and
she's like, well, I have to give you a mixer.
I'm like, no, can I just it's not alcoholic, So
can I just taste it on its own? She's like, no,
I have to pour it in ginger ale. So she
gave me like a little shot glass, so you didn't
get much. But that didn't do a lot for me.
So I'm like, we'll pass and do some research on
my own.
Speaker 2: I mean, the thing is with these nonalcoholic ones, the
ones that stand on their own are the ones that
don't try to imitate. Outside of some of the tequilas,
I think Naked apparently seems to be on something. I'm
not out there, jan and I've I've heard good things,
But what I appreciate is the non alcoholic cocktail scene.
I mean, you have these non alcoholic bars or even
just really good menus at some of these higher end
bars where real mixologists make drinks, and some of those
are absolutely incredible, and I feel if you took that
spirit mimic out of it to be an incredible cocktail
with that spirit does add value in it. Cocktail they do,
but straight on the rocks spirits not so much.
Speaker 1: Yeah, And normally, like if I have bourbon, I'm just
on the rocks guy. So that's why I wanted to
just to try it. On its own, just to kind
of get a, you know, feel for what this tastes like.
But yeah, so I don't know, I'll I'll do some
research and maybe pick something up down the road.
Speaker 2: Try try naked. Okay, it's not perfect, it's not there,
it's not completely there. I don't know if you'll ever
get there, but it's it's very good. Uh. And sometimes
I add a little bit of all the bitters to it.
I don't know if you've seen those. They're amazing alcohol
free bitters. Okay, completely alcohol free bitters, and you just
add a few drops of that. Yeah, I went through
that bottle of that quite fast to mix it with anything. Actually.
Speaker 1: So, now have you seen in your travels? I mean,
we're recording this at the end of August, where it's
ninety something here in Chicago, but we're getting close to fall.
Are there any like October fests? Have you seen in
the NA world or any like fall? Do they have
any like? I mean it's cider, but you know, do
they have like the good carbonated cider in an NA version?
Speaker 2: Yes? All both of those. Okay, so ciders just north
of you, Milk and Honeysider out of Minnesota, not Gonna
Wear in Minnesota. They partner with AAV Technology and they
have an alcohol removed version of it, and I've heard
very good things. Unfortunately, last time I was there, I
couldn't get my hands on it. And then Two Town
Cider out of the Oregon they have two now okay,
if not three, and they are really good and it's
not some sider alternative. It's a sider without Paul removed.
And then Beagle Puss Brewing they have done a dry
hopped sider. It's a little different than an alcohol remove sider,
but it's also a lot different than a juice sider,
and I really like it. So those are my three siders. Uh.
I've heard of one or two others, but the names
can't I can't remember. On October Fest go, of course,
there's already out Athletic. It's not online yet, but it's
pretty much every Whole Foods and all those cross country.
I already got my one of my six backs. I'm
sure i'll get more. I know Athletic does a pumpkin
based one. Two Bravus has an october Fest that I
don't think I've tried, but I've heard good things and
I would trust Bravos on the darker side of beers
for sure. I don't know anybody. Oh Atmos Atmos out
of Idaho, Okay. They have a mars In as well,
and they know what they're doing. I mean a Sawtooth
Brewings and a line and uh really genuine, the genuine guys.
I've met Hat Beer with Paul the founder, and they
know doing them. They were also one of the earliest.
They launched in late twenty twenty. I think on the
brand Ethos and then switch to app most not long later.
Speaker 1: Looking at like the website and down the road, do
you envision like an app with this where do you
see reduce soholic? Say in five years?
Speaker 2: A couple of things. I would love to be working
hands on with breweries, using the data, using the insights
I get both from the map and from just following
breweries on social media and seeing which ones do well
with their NAS, which ones they don't. So I'd love
to convince more breweries to make an NA. I mean,
you cannot imagine how many brewers I've talked to a
go oh you need like two million dollars alcohol removal
machine or I've had so many tellme athletic uses reverse
osmosis or distillation to create their beer. I'm like, that's
the number one athletics things that they don't since very clear,
the lack of information, And I'd love to play a
role in that part, you know, I kind of I
kind of in the United States, where we hit the
European ten percent, maybe more, maybe a little less. I mean,
we know, politics, you know, whatever around. I mean, we're
shooting a bud light cans last year, you know, yeah,
you never know, something might stop us from getting that ten.
But you know where it's like it still mimics the
craft beer scene where the small towns in Colorado have
their craft burris and a couple of them make their
own nas and then they all sell each other's nas
for the ones who don't. And I would love help
facilitate that and at the same time educate the customers
to support the brands, learn about it, and be able
to also kind of say, oh, I rank this beer
is really good. Oh it's produced by vacuum distillation. That's good.
Oh it's perversd by membrane filtration. Oh it's you know,
reduced just without any form of removal at all. And yeah,
so kind of just an educational site and a resource,
a little consulting. I've been playing with ideas. I mean
I obviously started with other ideas and those didn't pan out, but.
Speaker 1: Yeah, you know, and it's I think it's cool too,
because you know, everybody is so hyper local when it
comes to beer. So I think your website is a
great resource if somebody's traveling, Okay, hey I'm going to
you know such and such place, let me check and
see what's here. If there's a great local option, I
think people would rather go do that than just go
to wherever and picked up an athletic.
Speaker 2: Yeah, it's same. And I don't get me wrong. I mean,
I love athletics just like I love New Belgium, and
I'm happy to see him at restaurants. But if I'm
going to a place, even though I'm going out to
my local breweries, they all have athletic or groovy or whatever,
and it makes me happy if I have to go
there for some other thing, but I want to go
there to drink their beer. Yeah, and I know a
lot of people to do. I mean, I know one
guy out of Utah would use my app every time
he takes a road trip. I told remember I mentioned
Imagination Brewing, and all of a sudden I get a
message and he goes, oh, I'm slightly changing my northern
road trips summer. Next thing I know, he's posting about
Imagination Brewing and same with Figurehead and Seattle too, and
you know, yeah, I mean we just we can't lose
that what we have in the US. Yeah.
Speaker 1: So, I mean I still think of like the non
alcoholic beer scene. It's almost still in its infancy where
I'm hoping, like you mentioned earlier, like we get to
this ten percent like you see in Germany and other
parts of Europe. I think it's gonna get there. It's
probably not gonna happen overnight. It's gonna take a while.
I mean, I think the younger generation. I'm fifty seven.
The younger generation is, you know, they think differently about alcohol.
So I think more and more people they want to
go out and have a good time. They don't want
to drink. They don't want to be a fan ass
like I am and have the beer belly and all
of that. So I do see this growing. I just
hope it's you know, it doesn't take a generation for
it to happen.
Speaker 2: Yeah, same. I mean, the acceleration in the past three
four years has been amazing and I hope it continues.
And I think the way for it can you continue,
will be educating the smaller breweries and giving them resources
and making sure they're doing it right. And I think, yeah,
I'd like to play a role in that. Yeah, I know,
I know, like Lars is out there already, and I
don't know if you know Kevin Barnes as well, formerly
with Two Roots. Okay, there are very few Two Roots
cans hanging around. I still have a couple. I found
a couple more in the back of my brother's fridge.
But he's also Beagle Plus Brewing as well, all right, so,
and then he was with another one that shut down,
but that was for different reasons. He's also providing consulting services,
so he's another person for breweries to reach out to
work with. And I know he's also launched a low
alcohol one, like a three percent one. So I know
there's Dad Strength Brewing, which was on the USFNA podcast recently,
is called Starts an A and it's out of Aurora.
I'll have to get back to you. In the name
of reason it just slipped my mind. But I also
think that three percent of beers have a role to play.
Not as the old style you would go to the
grocery store and get a three point two because it's
the only thing that's sold it and tasted like water
down beer, but beer.
Speaker 1: Yeah, Like, I mean, one of my favorite styles, and
hardly anyone makes it as an English mild where it
is in that range. You could have one at lunch
and be fine.
Speaker 2: Yep, yep. And that's the other thing about ana is
you can have one and lunch and be fine. Yeah.
Speaker 1: I put one in my lunch bag to work about
a year ago, and everyone's kind of looking at me.
I'm like, it's not alcoholic. I'm good.
Speaker 2: Yeah. Yeah, I mean even if you have one beer lunch,
you come back and you just don't work the same
for the next two hours and defending up that work.
Speaker 1: Yeah.
Speaker 2: So yeah, that's another benefit for sure.
Speaker 1: Well, once again, you guys have to check out reduce
aholic dot com. I'll include the link in the show notes.
Anywhere in the country you are, you can find a
spot that's making great non alcoholic beer. Hopefully we keep
adding more as we talk and the market grows for this.
I see a lot like out west, like California looks
really good. The Midwest and east, the middle of the country.
We still need to work on a bit here.
Speaker 2: Yep. Yeah, yeah, the Midwest is doing really well. Yeah,
Indiana is doing well in New York.
Speaker 1: But yeah, yeah, well, Tyler, thanks again for coming on.
I appreciate it. Once again, you have to check out
reduce aholic dot com. Tyler, I will talk to you
down the road, sir, sounds good. Take care all right.
Speaker 3: If you like fun, then you're gonna I love the
beard Out podcast. It's a podcast where we talk about
two of the greatest things in the world, Beer and
weird Out. And frankly, we talk more about weird Out
than anything because he's the gift that keeps on given.
So join us as we talk through weird Al's career,
what he needs to us, and we have some very
special guests on to discuss the magic that it's Alfred
Matthew Yankovic. Beard Out part of the Odd God's media network.
Speaker 1: Usually when I do these kind of reviews, I do
that on beer. But today I'm gonna try something different.
I'm gonna make a cocktail, actually a mocktail, if you will,
because I'm using all non alcoholic ingredients. Now, there's a
beer cocktail that will be found and it's called the Monocle.
And then I was doing some research and there's actually
two versions of this. There's a French version and then
a Mexican mini conversion. What I'm doing here is kind
of best of the boat. So let's see how this works.
I'm using non alcoholic beer and hop water from Go Brewing,
and then grenadine, which is what the recipe calls for.
When you get the grenadine, get the good stuff. Don't
buy the stuff that you see it the jewel that's
usually all loaded with high fruititose corn syrup. I picked
up one that has actual pomegranate and juice in there,
so I think that's gonna be good. Now, some of
the recipes call for lemonade or club soda. I'm gonna
use the hop water from Go straight out of alcohol.
What I like about Goes is they use citric acid
in the hop water, so I figure that will give
me some tart miss as well as from the actual
pomegran So let's give it a world. Now, the recipe
called for a splash of pomegranate or grenadine, if you will.
I'm gonna add a little more than a splat because
I like it. Some recipes call for four ounces of
beer four ounces of the other liquid. I've seen some
they call for six and two. So I'm gonna go
six ounces of beer with two ounces of the hop
water and then the grenadine.
Speaker 2: So let's pour this out. It didn't safe. You should
add for a foam or not, I don't know. But
the swirl.
Speaker 1: Now, I'm gonna add a couple ounces of the hop
water straight out of alcohol.
Speaker 2: You could tell it looks good.
Speaker 1: It's got a nice color to it. Kind of get
a little swirl here. Smells good. I get the hops
from the hop water, and I also get the pomegranate
from the grenadine, So I think the smell's really good.
I like it. That's very tasty. You do get everything there,
so it's all kind of blending together. The pomegranate, you
have the citrus from the hop water, and the nice
clean taste of the pills there. I'm using suspended the
some being pills here from go grewing. So this is
all non alcoholic, So sober October's coming up soon. You
can maybe make a mocktail with this, or you could
use you know, whatever you want to use. The cocktail
was called the monocle, but since I'm using this year,
I'm calling this the monoc go Genius. Genius, I say,
let's try the monog again. I really like that the
extra little kick with the pomegranate juice. The grenadine really
tastes good, makes everything blend together nicely. I think if
I were to make one change with this, I would
use like a twist of lemon and add it to
here as well. So I think the next time I
make this, I'm gonna grab some lemons and put a
twist of lemon in here to give a little more
citric acid, a little more acidity to this. I think
that would be total winner right there. So if you
want to try this at home, use a couple splashes
of grenadine. Remember, get the good stuff six ounces of
a regular like pilsner, or like a logger if you will.
So the goes is really good. You could pick their up,
get it all over the place.
Speaker 2: It's good. Their pills there is really good.
Speaker 1: And then I use the hot water. Buy the hop
water that has citric acid. I think that's going to
make this a better drink. Goes does there straight out
of alcohol that use citric acid as well, so it
gives it that little tartness from here. And I think
citric acid in hop water kind of mellows out the
raw hop taste that you can get with some. So
when I'm looking for a hop water, I always look
for some to have the citric acid night for my taste.
That's a winner. So you could pick up this. You
could pick up this. You can get them all over
the city. You could order it through Amazon if you will,
or you can go on Gold Brewing's website. I'll include
a late on the bottom if you want to check
it out and pick up some good grenadine and enjoy
the mono. Go all right. My apologies for getting this
episode out a couple of days late. But I saw
Friday that Hop Butcher is going to have a new
hop water coming out, and I figured, well, let's put
it in with this episode with produce Aholics. It would
be a nice tie in. So that's why the episodes
out a little late. It's one forty five in the
afternoon on Wednesday. This was canned. This morning. I stopped
over at Hop Butcher about a half hour ago and
they're like, well, we have it in the back. We
haven't even put it on the shelves yet, but I'll
get you some. So I haven't my can. The first
can of this released to the public, I said it
was canned this morning. Looks really cool, good artwork on here.
This is called Hop Water for the World. This is
Citra Mosaic and El Dorado hopped. I'm looking forward to
this the way Hop Butcher is with their beers. I'm
expecting a lot from this. So let's crack open Hop
Water for the World. I don't need to tell you
what it looks like. It's water. You do get that
big hop aroma from this. It smells phenomenal. That's really good.
All of those hops work well together with the water.
It think it blends well. This is really nice. And
I mentioned before, like I like a little citric acid
in my hop water. They do not use it, but
they don't need it with this. It tastes phenomenal on
its own. So if you see it, then you're like, oh,
Dave said, you know, they should use citric acid. Hop
Butcher does not. This is fantastic. Yeah, that's just really good.
This could be the best hop water I've had yet
outside of the stuff I make on my own. But no,
this is really good. I don't know if it's going
to be around all the time, but I would definitely
go pick it up. It is available at the Lincoln
Avenue location there, so definitely pick it up. Hopefully it's
distributed more around the Chicago Land area. But I think
this is really good. The price was good. It was
for twelve ounce cans and it was like six bucks.
I was like six sixty something with tex, so a
nice price point on this as well. So if you're
looking for a good hop water, Hop Butchers Hop Water
for the World is one you need to put in
the cart. All right. That's going to wrap things up
for this edition of Beer in Front. I thank you
so much for listening. Once again, I want to thank
Tyler from Reducaholic for coming on talking about his great
website and talking about the non alcoholic beer industry. Check
the website out, really cool stuff.
Speaker 2: There.
Speaker 1: Have a great week everyone. I'll talk to you on
my usual Monday time next week. So I have a
great couple of days. And remember sometimes the beer in
front of you or non alcoholic beer in front of
you is the best one yet