Speaker 1: This is Beer in Front, part of the Odd Podsmedia
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 seven
of Beer in Front. I'm your host, Dave Xalatorus, and
Beer in Front is a proud member of the Odd
Pods Media Network. I'm also a charter member of the
Beer Media Group. You could check out that website at
Beermediagroup dot com. This week, I don't just have one show,
there's two shows come out. This show today is featuring
the wonderful Shaalanda White. You may know her as Afro
beer Chick on all the social media channels. In a
couple of days, I'm gonna talk with the folks over
at the Crispy King Lagger Competition that's happening next week
in Golden Colorado. So you get a bonus a double
episode of Beer in Front this week. I'm not gonna
have a show next week. And you're saying yourself, day,
shouldn't you just spread this out and pace it now?
I roll like I roll. So there's gonna be no
show next week, and then after that, the new release
date's gonna be on Thursday, probably late Thursday night, maybe
first thing Friday morning. That'll work out better with my
days off, so when I come back, it'll be on
Leader late Thursday night or first thing Friday morning. That'll
be the new release date for the weekly episodes. Seems
like every brewery has had in October celebration in the
last couple of weeks. We went to one over at
Sketch Book at their Skulkie location last weekend. That was
a fun time. They're all around, all the Octoberfest beer.
They're probably done by the time you hear this. I'm
sure the Christmas beers will be out and all the
holiday beers, but you could still enjoy some good octoberfests
around pick a local one up from the Great State
of Illinois. Further updates on my back. So last week
I had another doctor appointment for him to check things out.
I saw him about a year ago before I had
some procedures done, and you know, telling him the story
about one doctor said, no, your back's not good. One
doctor says, oh yeah, you're fit for full duty. This
doctor's just shaking his head, but he's telling me I'm
at an advanced age. I'm not at an advanced age.
But he's like surgery, like the full blown back surgery.
He's like, hi, way and risk it at your advanced age.
And I'm thinking, dude, I'm young, in spry, I have
like cool do rags and stuff. I'm not at advance stage.
But according to this doctor, I am. So we're gonna
try to do some more work, some more physical therapy.
He wants me to do this called called a functional
capacity exam and to see exactly what I can do
and what I can't do. Luckily, starting next week, I'm
in a position where I'm going to be totally not
really a desk job, but I can stand, I could sit.
I don't have to lift anything heavier than my lunch bag,
so you know, they can accommodate me there doing that.
I don't have to be forced into some early retirement nonsense,
because I don't want that because I'm not at an advancedage.
So keep our fingers crossed. We'll see what happens with
this exam. Hopefully that'll come up in a couple weeks
and we'll see exactly what the next steps are. But
the back still hurts. Luckily, we have at work like
licensed therapists and like I can go down every day.
They put ice packs on my back, they use the
massage gun. Try to get down there like lunchtime, and
then that'll get me through the rest of the day.
But the back's still not good. You know, I can't
do anything for a long period of time. I can't stand,
I can't sit. You know, nothing's comfortable. So somebody do
something because this back's not good. I am so happy
about this week's guest. Salanda White is Chicago Beer Royalty.
You may know her online is Afro Beer Chick. You
could find her all over at various beer and beverage
events in the area, as well as being a vibrant
presence on social media. Jalana, thank you so much. Thanks
for chatting today, and I apologize from the bottom of
my heart for not getting you on sooner.
Speaker 2: First of all, thank you for having me and trust
me that the pleasure is all mine. Please don't apology,
need it. I'm just happy to be here.
Speaker 1: How did you get started being the Queen of Chicago Beer?
Is there like an apprenticeship. Do you have to be
the princess of Chicago beer? How does that happen?
Speaker 2: Let me say, I never give myself that silent. It's
so funny when I hear that. I never get my
self in the title. So let me stress that for one.
But I think it just kind of took off. Okay,
so Ben and beer since about twenty or nine, but
the whole beer thing really didn't take off from me
to twenty seventeen when I came out as Afro beer chick.
You know, being a black woman in this industry and
having a voice and being unapologetically loud about her stance
of what's going on in and around the industry. I
guess that's given me my niche. So it's one of
those things where you either love it, you like it,
or you hate it.
Speaker 1: You know.
Speaker 2: Don't get me wrong. I love people who follow me,
I love people interact with me. But if you don't
like me, guess what. I don't care about that either.
So it just kind of I think that's how I
kind of on my platform. I'm just gonna be me
at the end of the day.
Speaker 1: Have you always like been into beer growing up? Were
you always a beer person.
Speaker 2: No, so funny. My husband when we were dating we
started It's so funny because we started dating twenty or nine.
So I was saying about November two thousand and nine.
He was the one that actually gave me my first
crab beer. It was Sophie from what was Island before
then it was midller Light. It was hein naked, it
was Corona, you know, it was the basis. And he
was like, here, I got a beer I want you
to try, and it was Sophie. I was in beer Percival.
When he poured it out the bottle, it poured like
a champagne and I'm like, this is a beer. And
then when I tasted it, I was like like, oh,
hell no, this is not a beer. He's like, yeah,
it is. This is what they called a Belgian style.
So that's when I started learning wait a minute, me
and it telling there are different styles of beer. Seriously.
So it was funny because after that, whenever I would
go to his apartment, I would stop by this store.
This is when I lived in the South suburbs. There's
a store called Torrance Liquors in Kima City. The older
is amazing, but they had a fantastic beer selections. So
whenever I went in there, he would he would be
in there. We would chop it up. He said, oh
that beer. Take it to Nick and like, hey, have
you had this? I even bought it was like against
the grain one year it was a beer it literally
had chicken feathers on the bottom. It's like, what the
hell is this? I don't know, but the owners said, hey,
so we tried it. So it just kind of grows
with hair like.
Speaker 1: In addition to beer, you're also an expert on bourbon,
you know, doing the Neat Poor Show with your husband Nick.
Do you have like bourbons that are always on your
shelf as well?
Speaker 2: Well, we definitely have staple. So the beauty about that
is Nick and I have two separate bars. We definitely
have the Hiss in her bar. We let the more
expensive stuff go on his bar so I can help
drink it, and then no, we have to eat their
acts stuff. I mean I do have some heated items,
you know, I have some wheler. I have Pappy as
well on my bar, but mine isn't open his. So,
but far as staples, I've been into this Japanese whiskey
called tack of mine. It's amazing. It's a great sipper,
it's easy. I love it. What else to try to keep?
We try to keep like the Colonel tailors on the
bars that she was a single barrel. You know, we
we have some stables that are favorites that we go
back and kind of buy and rotate out.
Speaker 1: You know, we saw each other at Full Bad last year.
I'm assuming we'll see each other again this year. Do
you have any like favorite barrel age styles or barrel
aged beverages.
Speaker 2: Man, that's like accident me which one of my favorite kids?
Speaker 1: What? Yeah, kid? He was your favorite dog? Yeah? Yeah?
Speaker 2: Like no, my god. It depends on for pistols me
off the least that day. But I can't say I
have an awesome favorite because there's so much coming out,
and there's some There's been some great ones, but then
there have been some like huh no, go back to
the board and try it again. But what I am
finding is that I think Nay's my older age. Now
you know them since some mid forties. I remember when
I first got severe and my pilot had started to
change from the Belgians to the Stouts. I used to
love the pastry stouts. Now met the plane to where.
Give me just a clean cut stout. I don't need
all the adjuncts. Just give me a clean cut. I
don't want to necessarily like a gain of stout, which
you can give me like a clean cut.
Speaker 1: I see you sipping on something? What are you sipping
on right now?
Speaker 2: I am actually sipping on Revolutions double dry hop Co
looda hero. So I got this day. This is my
first time having it. So I went to go pick
up some hot water because I'm getting ready to fill
in another beer cocktail video with them, and they always
load me up with beer. So they gave me this
to try and is really good. I'm really yeah.
Speaker 1: Yeah, hop water is good too. I like their hot water.
Speaker 2: Oh man, yes, it's so good. It's great for mocktails
and cocktails.
Speaker 1: Have you tried it? Came out like a week or
two ago, the hot butcher one, No I have not. Yeah,
that was really good, Like you know, they hot butchered
it up, so it's like a lot of hops, but
it was like really good. I really enjoyed that one.
Speaker 2: Oh well, I'm definitely gonna have to give that one
a try too.
Speaker 1: Yeah, because I popped in there because I'm like a
couple blocks away from them, so I walked over when
it came out, and I was talking to them and
they were like, you know, we don't put anything in
there like citric acid. The hops are enough. And I'm like,
you think this is going to be around or is
this just like a one off? And he's like, you know,
I think it's gonna sell well, so hopefully it'll be
you know, distributed all around.
Speaker 2: Yeah, you know, I think it's a nice break.
Speaker 1: You know.
Speaker 2: Sometimes I found myself just grabbing like one of the
ReBs the hot waters because you know, they know since
they kind of load me up with it. And it's
like when I'm cooking, when I'm cleaning, like you don't
really want to beer, but you want something was just
like something you could just kind of taste and that's great.
You want to make it in a cock sail, that's
great too, you know. So I've been having fun without one.
Speaker 1: Yeah, well I'm going to crack open right now. From
a good friend of yours, this is second Shifts out
of Saint Louis. I need to give a shout out
to Brian and Saint Louis. He sent me this with
some other Saint Louis beer. So this is battle beer
American logger me cracked this open.
Speaker 2: Hey Rian, Hey Libby, Yeah, hellove Brian. He and Chris
they well, we went to Saint Louis at the earlier
party this year, Like we just kind of went on
some twenty four hour type situation and we had a
great time. Like Brian had kind of bounced us around
to various breeze on the map. So yeah, definitely had
to go to second shift, Livy because if it didn't
do that, she probably would have cursed me out.
Speaker 1: Yeah, I mean that's a place I need to get
down there and go see Brian. I've never been to
second shift. We do get a lot of their stuff here,
like I could pick up in my bottle shop bottles
and cans, but I definitely want to go hit them
up and sample everything they have because everything they've had
is great.
Speaker 2: Yes, I definitely agree with that.
Speaker 1: Yeah, but this one is really good. This is just
a clean logger, no nonsense, no adjunks. It's just beer,
favorite beer. Yeah, but it's like really.
Speaker 2: Good, awesome, that's all I like to hear.
Speaker 1: Now, you mentioned like beer cocktails, and I know you've
done stuff you've had a series over at REV. Like
before you did this, were you always like a mixologist?
Did you always you know, make your own cocktails and stuff?
Speaker 2: No, the pandemic brought that out of it. Yeah, you know,
send it home board. It's like, okay, there's only so
much you can do, so like, okay, we can't go
oss of bars. Yeah, let me just try something. And
then it was so funny because, uh, John Carruthers Rev.
He love those guys. I love everybody you Rev, But John,
I have some bigger for you. I'm like, okay, cool,
he said, I'm I'm gonna drop it off to you.
I'm like, okay, cool. Something it may be like a
couple four No, John Bomby, like who cases of there?
And and the half of it was their freedom was
that freedom Salurs. So they're great by themselves. So when
I got tasting those for the first sign, I'm like,
oh my gosh, I can make a cocktail out of this.
So that's how that started. So when I started doing
that and posting like hey, I made a beer rita, uh,
he was basically a strawberry margarita using that freedom session Salur.
And that that's how everything just kind of took off
from there out of border going to the pandemic.
Speaker 1: Well other you know, people did podcasts during the pandemic. Two.
Speaker 2: That's true, that's true.
Speaker 1: What would be a good beer cocktail to make for
someone who hasn't tried it? And there's something like, you
know most people would have in their house already.
Speaker 2: I'm gonna say, okay, do you want to go a
very simple h you said mantoa concept anyway they regular
cocktail school, Okay, I would do honestly, like, uh, beer mosa,
okay you have most people have orange juice and then
you have beer. Now, true enough, it's very I have
found even with the beer mosas, you know you just
can't use any type of beer because it's gonna taste
is good. But I try to find the ip as
with the citrus flavor already to it to amp up
with the it would combine with the orange juice. So
for instance, Revolutions, I know how to use them a lot,
but Revolution they're an infinity hero, it's amazing. And beer
mosa because I has strech flavor. And then what I
did by accident one time when I was making a
beer moosa, accidentally I wasn't paying attention. So I had
the beer mosa, I had the orange juice, but for
some reason, I had some champagne and I poured it
in the as well, and when I drank it, I said,
oh crap, I'll put champagne ins. But man, that was
so good. So yeah, that's that one was filmed.
Speaker 1: Okay, I'm gonna have to write this down and try
that for myself. Do you have any other like cocktail
stuff coming up with REV? Like you haven't fall any
octumnal things coming up?
Speaker 2: Yeah? So actually they're getting ready to push Sober October.
So they reached out actually just yesterday and asked if
I would create a month til using their hot water
that's super super zero. So I went to pick that
up today and I'll be working on that this weekend
so I could film on Monday.
Speaker 1: Okay, but what I come up with, Yeah, I mean
if you think, well, they don't do any any beers,
but like, yeah, that Monaco with the regular like any beer,
hop water and grenadine that hit the spot. That's something
I'm gonna have to do more often. I see you
drinking with the barrel and flow glass. Did you get cancer?
Get out there this year.
Speaker 2: No, I haven't. I haven't been able to go since
that one time. I wait in twenty nineteen. Last uh,
the last two years. Last year was my it was
my daughter's doing moving weekend her freshman year, and then
this year was kind of like the same thing. It
was like, man, I next year, may just have to
tell this kid, I see you later. Yeah, take up
the school you got it now? Junior year.
Speaker 1: Yeah, I work for an airline. I'll get her a
pass so she could just fly on her own. Yeah.
Speaker 2: Yeah, you know what's so funny, she's not even that far.
She's done at you and buying her bad Okay, Like, okay,
you just just go.
Speaker 1: Yeah, we played the champagne too, so she's all right.
This is really good from second shift. So if you're
in the Saint Louis area, or if you could pick
it up in their distribution area, you definitely got to
pick up Battle Beer American logger. Like he said, it's
beer flavored beer. It's just a clean, classic, crisp tasting beer.
If you don't like, if you're not like an ipe
person or a hot person, this would be right up
your alley. This is really good. Yeah.
Speaker 2: They also do Stous very well as well. Derik Stouts
are also very are very good.
Speaker 1: Remember I did like a video thing on their Liquid
Spiritual Delight and it was really good. But you know,
I'm trying to get this thing out on YouTube, so
I just shortened it to LSD and some person I
forget what their moniker was on YouTube or whatever, but
it had like the big weed the weed symbol on there.
He's like, oh man, I thought this was about the drug,
and he gave me a thumbs down. I'm like, oh man,
oh yeah, all right, I'm gonna put you on the
spot here. Okay, someone's coming in from out of town.
What would be in your mixed pack of beer to
let people know what we're all about here in Chicago.
Speaker 2: That's a good question. Okay. So okay, so first of all,
I'm going through I'm going to throw reve dee Boo
series and there, and I gotta either Cafe dcolready have
then gotta have all least one of these. Uh. I'm
gonna slide on over to have Acre and grab.
Speaker 3: Whoick benthic the o g Benthic. Okay, did I'm a
slide over the dovetail.
Speaker 2: Gotta get that there to get that Chris blogger in there,
and gotta get I love their vienna. Oh yes, Deine
got guests the dovetailing air and let's see it because
I'm gonna throw some funky town yeah, summertime shy or
either that will wop the bell or even their R
and B and Bruce. One of those three. You can't go.
Speaker 1: Yeah, that first one they did that iron being bruised.
That was fantastic. I still grab that all the time.
And it's cool. You could get there a jewel now, yes.
Speaker 2: So you gotta have some socky chat in there, and
then let's see for.
Speaker 1: My last.
Speaker 2: This is this is what a hard one come in.
This This is where it comes.
Speaker 1: You're always leaving something out like you think about it.
People ask me, and I'll think about it, like you know,
the next day, I'm like, oh, ship, I totally forgot
about this brewery or that brewery right.
Speaker 2: Because it's like, okay, maybe I feel like maple we
got to get thrown in there. But it's like, all
if Chicago, I'm gonna go Chicago Land Area, gonn to
go outside. That means I'm gonna go to the South
suburbs and the and then I'm privately hit up. Okay,
you gotta it's between. Okay, I'm gonna big Floys, gotta
go through Floyds.
Speaker 1: I mean that's me.
Speaker 2: It's been hard. But just like zombie dust, zombie ice,
I mean, it's just it's poor. I was even gonna
go Heilstorm on the other side, like Man's it's so much.
That's why when people ask like, hey, I'm coming to Chicago,
what woration should I hit? My very first question is
what part of Chicago? And are you driving? Are you
taking public transportation? Because that makes the difference because we
have seven different neighborhoods within just the city limits, so
you're gonna get you can go anywhere.
Speaker 1: Yeah, it's like what part of town are you staying in? Yeah,
I mean I put it like a little thing together
for like breweries near public transportation stops, because you know,
some people don't take ubers and if you're going to
hit up these places, you know, don't drive. But yeah,
there's some like great spots near public transportation all over.
You know, we talked a little bit about like barrel
aging and stuff. If you had from Cooval, I just
grabbed it last week and I thought it was really good.
They got a barrel aged gin out there.
Speaker 2: I haven't shot the barrel ats gin, but they have
this anthy liquor that I used a lot to back on. Yeah,
but it's amazing.
Speaker 1: Yeah, that's like one of our favorites, the Cranberry, and
like it was weird, like we even saw that a
target of all places, I'm like, wait, they got this okay.
Speaker 2: Ground, Yeah, yeah, it's yeah. I had to kind of
pull back buying a lot of booze I got to
get in college now.
Speaker 1: So but yeah, no, that was really good. Like we
happened to be in the area, like walking around last
weekend and we stopped in there. I'm like, bare age gin. Okay,
I'll take it.
Speaker 2: Yeah, oh nasty Dave. Now not so and get some
barrelets gin.
Speaker 1: Well let me know, because I'm close by. I could
meet you there.
Speaker 2: Yeah we're not. I'm not too far. I'm I'm only
like just lord through you and record smart.
Speaker 1: Yeah yeah, because I'm like probably the closest brewery to me, Well,
it would be uh probably like Hot Butcher, Like everybody
knows where Hop Butcher is. After then the Guyle and
Dubtail and like now you have his WAS and demo
right there.
Speaker 2: Yeah, I need to get over it to his WAS
hadn't been there yet, probably that this weekend.
Speaker 1: Okay, yeah, because uh it was did something with REV
that was really good. I grabbed it when I was
at REV a couple of weeks ago. They had that.
Uh Josh Noa wrote that book on the lort. So
I was there and did that after. Now I was
coming home, I'm like, oh, let me grab something, you know,
to take home. And I'm like, oh, this is a
clab with his WAS and that was outstanding.
Speaker 2: Oh wow. Yeah, Okay.
Speaker 1: It's just such a great area. And you know, I
think maybe I don't know if we take it for granted,
like you don't have to go far in the Chicagoland
area and even the surrounding suburbs to find a great place.
Speaker 2: You don't. And you know, it was so funny because
like even if Okay, so I was one and raised
in the South Suburbs and I moved to the North
Side about six years ago, and I tell Nick all
the time that you know, we need to venture us
to eat into the suburbs, like not the South Suburbs
where we're from, but just the northern suburbs. So one
day we decided to go up to a Mars Sheese castle. Okay,
just kind of because I wanted some I wanted some movement.
You know, you could just go over the border, just
go over the word to get you some Glarius. But
on the way back, we stopped at Harbor Brewing and
a lot of people may not even know about Harbor,
but they had some really good bear a Bear. You know,
I can't tell you exactly what the suburb that is
because I wasn't driving, but it's within the Waukeganish area.
But yeah, it was really good. We stopped by Pips Meteri,
which was also really good. We had hotails there. But yeah,
it's like we have so much untapped brees that we
as Chicago's we only really focus on the Chicago berries.
But we need to kind of venture on a little
bit more because in the suburbs that that we don't
we don't discuss because we don't know about them.
Speaker 1: Yeah, and either places like Goldfinger gold Fingers putting out
some phenomenal stuff.
Speaker 2: I agree. I have been out there once and it
was pretty good.
Speaker 1: It's so weird, even like just the whole Illinois area.
I mean, we're blessed, and you know, I'm I'm happy
every day, Like, oh, I don't have to go far
her even you know, luckily now we could go to
jewel or Mariano's or whatever and you could still get
something decent and local.
Speaker 2: Yeah. So like even when I go and take my
kid to school, okay, that's worry, drop you off to say, mom,
I gotta get to the brewery, Like what's it's so
funny because like where her dormers, that her dorm is
maybe a minute and a half down the street from
trip to Okay you later.
Speaker 1: Do you even put the current park or do you
just like you just kick her out?
Speaker 2: Well, I mean I say my goodbye, and you know
they should be like they should text me are you
done drinking egg? Because I want to see you again
before you leave? But yeah, even like instance you LNLOI
there are good bories down there too.
Speaker 1: So yah. The beer world is still unfortunately filled with
people that look like me. Now it's improved slightly over
the years to include people of color, women, people of
different sexual orientations. Does it make you feel proud knowing
that you're a part of it? Or more pissed off
knowing that it's taken so long to get to this point.
Speaker 2: Okay, so who okay, So here's the thing. When I
started afrobitch Hike, my first mission was to find black
on breweries and at the time it was only six.
We're our numbers have gone up a little bit. We
still have room. Yeah, well yeah, yeah, I am happy
that we are. We have made a little baby steps,
even though we do need more. But yes, in this
day and age, I am pissed that is taking so
long because it doesn't need to And I think the
reason why it's taking so long, it's not because black
people do not drink beer. It's because black people black
breeries do not have the access to funding for their
breeries as account of our currents do so like people
when not hear like funky town, like they're trying to,
you know, come up. You know, they're trying to get
their project of off the off the floor, and what
is going to take for them to get that project
off the floor. Luckily, then we have you know, Astra
World's brother. We have a homewood growin that's getting ready
to open up. They have been blessed. Now they are
like I'm gonna say the miracle side of the Black
Beer community. They you know, they didn't have to run
into the funding. I think they're self funded, so they
were needed to build from the ground up. So this
is great. I love that for them, and I'm excited
when they're open, you know. But I wish we had
more stories like that because we have so much, so
much brick beard that we're missing out on because a
lack of funding, yeah, in the Black Bear community.
Speaker 1: And you know, lack of education too with people getting
into your beer schools and everything like that to learn
the trade and learn the craft. I mean that's part
of it too. And you know, we both done stuff
with the Brewers Guild and it's cool that, you know,
they always have something where they provide scholarships to see bowl,
which you know, that part's cool, Like, Yeah, we need
more people involved to make yeah beers for everybody out there.
And I want to drink beer from different people. I
want to know, you know, I want to taste something
that you know, you put your flavor into.
Speaker 2: Yeah, and you know we like it. We like the
little sea and the sprinkle on it.
Speaker 1: Yeah, you know, we're tired of getting the raisins and
the potato salad and people like me. Yeah I could
say it. Yeah, So what do you have coming up
in the future with like your brand? I know you
mentioned some stuff coming up soon, but do you have
anything coming else, anything else coming out that you want
people to know about.
Speaker 2: You know what's funny. I have actually been on the
hiatus a little bit, so I'm back at school for
personal for career development, and yeah, school has been trying
to pantool. College tuitions haven't been fun, so I've just
been trying to hurry up and get mine done because
I'm closer to being done to my daughter. So as
far as Alpha Beer Chick, that kind of took him
back seat. Like, don't get me wrong, I pop up here,
an area pop up, you know when you know when
need be. If somebody send me something and if I
see if I says to BS, I'm going to call
it out because that's that's never going to change. But no,
I can't say that I personally had anything popping up.
I'm just looking forward to some parties coming up, like
Pho Bab. I was looking forward to BAB.
Speaker 1: Yeah.
Speaker 2: So yeah, that's that's about it. I'm just kind of
keeping the low key for the rest of this year
and so graduate early next year.
Speaker 1: All right, so after next like may you're out there.
Speaker 2: Yeah I'm dumb, Yes, yeah, Mama is done.
Speaker 1: I know I'm looking forward to Pho Bab this year.
I mean, it was such a good time last year.
I know we met last year at poll Bab, but that, man,
that's such a cool event. And luckily we're right there
by the train or you could take an uber home
from that, because I don't think anyone's driving a full bab.
Speaker 2: Exactly exactly, sir. It's a beautiful excuse on language shit
show as How has as How. It was always described
to me, and I thought that maybe that was an exaggeration,
so I went my very first time, like, no, this
is what it is.
Speaker 1: Yeah, well, Shelanda. I thank you so much on the
bottom of my heart for coming on. This is a
lot of fun. I can't wait to see you again.
Hopefully i'll see you before faux Bab, but thank you
so much. And once again, I apologize because you gave
me some ship that beer underglass dag. When are you
gonna get me on the show? And I'm like, oh no,
you're too big for me, You're like, you're up here,
I'm down here. That's what I asshole.
Speaker 2: Yeah, that's no, that's what I got out of you
about that I'm too big for your.
Speaker 1: Show, that you're big, you're the queen.
Speaker 2: I'll say that.
Speaker 1: No, I do appreciate you. Coming on means a lot
to me. Yes, So definitely we'll catch up at you know,
different beer events around there, and yeah, let me know
if you're going up in the neighborhood this weekend. I know,
I think we got something going on Saturday, but probably
earlier in the day, so we should be around the
rest of the weekend.
Speaker 2: Sounds good. I definitely will.
Speaker 1: All right, well, thanks again and I will talk to
you down the road.
Speaker 2: Thank you. Cheers.
Speaker 4: Hey you there, We've got a question for you.
Speaker 5: Are you tired of clickbait stories and the loudest voices
driving discussions and culture and entertainment.
Speaker 6: If so, I'm Dylan, I'm Kendall, and I'm Corey, and
we host the podcast from the Middle. We're middle class
guys living in the middle of America, in the.
Speaker 1: Middle chapters of our lives with points of view. Somewhere
in the middle.
Speaker 6: We take a more reasonable and centrist approach, and our
discussions covering genres like comedy, culture, entertainment, and interviews with
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We really value a relaxed and conversational podcast, one that
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you're not actually hanging out with us.
Speaker 5: So search at from the midpod just like it sounds,
or check us out everywhere you can find podcasts.
Speaker 4: When you're done listening to this show, head over to
From the Middle and check them out. Always a great show,
all right. The one I'm going to have right now
is a joint effort between Revolution and half Acre. This
is on and on part three. This is a double
barrel age stout. Now, I couldn't find any details on
the Revolution website. They were the ones that brew this.
I know there's a part four. I'm not sure if.
Speaker 1: It's out yet or it's coming out from half Acre,
and it's their version. So this is the version that
Revolution did. Looking on untapped and also on the bottom
of the can. This is sixteen point six percent alcohol
double barrel aged I've had the other ones before. They're phenomenal,
and I know, like if you listened a couple months ago,
I talked to Marty over Revolution, who's does all the
barrel work there. I trust him. Half Acre's barrel program
is phenomenal as well. So what can go wrong with this?
So I'm really excited to try on and on part three.
This is just the beautiful color, excellent can foam. Here
just smells so good. You get all of the bourbon notes,
you get some chocolate mixed into the aroma, maybe a
little coffee. I mean, it just smells fantastic looking at
the can. This was canned in early January, so this
has been out a while, but it's a barely stout.
It's not going bad. Yeah, this thing will last. You
could bury this for a year or so and it's
still gonna be phenomenal. But it smelled great. That's just
absolutely outstanding. You get those barrel notes, you get a
little like stone fruit in there, then towards the back
you get like the nice chocolatey dark malt labors coming through.
Really taste just absolutely perfect. Yeah, I can't find a
thing wrong with this. This is absolutely phenomenal. I happen
to be in Revolution and pick this up, and I
saw this on and on part three there, so I'm like,
all right, I'll grab it, you know, twist my arm
a barely stop from Revolution. So I don't know if
you could find it in a lot of places. I
don't know if it's a half Acre, but I know
Revolution Brewing, the one on Milwaukee Avenue they had some
of this left. So if you happen to be in
the city and near there and you want to give
this a try, I would head over to Revolution to
pick it up. But this is just spectacular, I mean,
a phenomenal beer, and you can't go wrong between Revolution
and half Acre. You know it's going to be good. Yeah,
that just gets better and better as it warms up
a little bit in my hands. So if you see
on and on part three from Revolution and half Acre,
by all means you need to put this one in
the cart. It's phenomenal. All right. That's gonna wrap things
up for this edition of Beer in Front. I thank
you very much for listening, and I want to thank
the Afro beer chick Shalanda White for coming on talking
about herself. She's a wonderful person. Please follow her check
her out on all the social media channels. One of
my favorite people in beer and definitely Chicago Beer Royalty.
I'll talk to you in a couple of days, so
until then, remember sometimes the beer in front of you
is the best one yet