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Speaker 1: This is Beer in Front, part of the Odd Pods

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Media Network and Beer Media Group. Sometimes the beer in

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front of you is the best one yet. I'll talk

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to different people around the beer world and get their

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stories all about beer. That's Beer in Front, and it's

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coming up now. Welcome to episode two hundred and thirty

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four of Beer in Front. I'm your host, Dave's Alatorus

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and Beer in Front is a proud odd Pods Media

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Network member and charter member of the Beer Media Group.

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I have a good show today. The Festival of Wood

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and Barrel Aged Beer is this weekend. BABS gonna be

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held on the twenty second and twenty third this Friday

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and Saturday at the Credit Union One Arena right here

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in Chicago. I am so stoked about this. This is

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probably the highlight of my year. I love, love, love

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this festival. All the great beers, all bearl aged, you

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can't go wrong. This year, I wanted to do something

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a little different. Usually I talked to Ray from the

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Illinois Craft Brewers Guild, but I wanted to do something

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a little different and talk to a couple breweries to

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get their points of view and what they think about

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this great festival. So I'm gonna talk to some people

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at Old Irving and Solemn Oh. So we'll get a

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little city, we'll get some suburbs action going here, and

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we'll learn all about Fae Bab from these fine gentlemen.

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And that's coming up. Usually try to put the show

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out on Thursdays. Now this one I put out a

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day early. Just wanted to give an extra day before

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fax Bab. Next week is Thanksgiving, so I'm not going

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to do a Thursday show. I'll put it out Friday,

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and I'm going to talk to the folks at Blue

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Ox Malt Company. So if you want to learn a

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little bit more about malt, tune into that. That'll be

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next Friday. I've talked about it on the show the

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past couple of years. If you want to hear my

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grandmother's stuffing story, wait until after the music when the

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closing music plays at the end. If you've heard it

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before and you don't want to hear it again, you

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could just hit end. But if you do want to

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hear it, wait until the close, and I will give

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you my annual story about my grandmother and her stuffing.

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Since this is going to be the last time I

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talked to you before Thanksgiving. I hope you have a

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great holiday. It is my favorite holiday of the year.

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I'm very thankful that you listen to this, you watch

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the silly video. So that's one of the reasons I'm

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giving thanks in addition to my beautiful wife, my pain

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in the ass dog, and my lovely mother. So but

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thank you all very much for putting up with me

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on a week two week basis. The Festival of Wood

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and Bearly Age Beer is right around the corner. FOEBAD

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will be held on November twenty second and twenty third

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at the Credit Union One Arena right here in Chicago.

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This year, on the preview, I wanted to change things up.

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Not that I have anything against Ray. I love Ray

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from the Brewers Guild, but I wanted to talk to

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a couple different breweries and get things from their perspective. Today.

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Right now, I'm an Old Irving Brewing which is at

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forty four to nineteen West Montrose Avenue with Matthew Moldenhauer

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and Trevor Rose Hamblin from Old Irving to talk about

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what they're going to be serving up this year at foebat. Gentlemen,

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thanks for inviting me back to the brewery of course.

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Speaker 2: Man, it was always good to have you.

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Speaker 1: Ah, good morning, fun to be back, Yeah, ten thirty

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in the morning. Yeah. The barelage program here is second

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to none in my opinion throughout the city. I love

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everything you put out, from the Crampis series to other offerings.

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What do you have in store for Full Bad this year?

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Speaker 3: Well, this year we've got two entries. We've been messing

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with a lot of our base recipe for Crampis over

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the last years, lactose has kind of fallen out of favor.

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The original idea behind Crampus Cookies was milk and cookies,

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so lactose made sense as a milk style that was

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barrel aged.

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Speaker 2: But more and more people are starting.

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Speaker 3: To shy away from anything with lactose. So we've been

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kind of experimenting with our grain recipe trying to still

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get that like unctuousness and sweetness and roundness that we

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love about Crampis, but sans lactose. So one of our

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first experiments with this was brand new beer that we

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just put out called Cursed, which is one of our

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entries this year. Very very simple bass. A lot of

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roasted models are really hefty. Two roal malts, some beautiful

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kind of caramelized malts, Caraffa Munich, things like that, fermented

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with a very simple ale strain to leave a lot

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of body and then the good helping of oats as

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well to helum with that body. We then laid it

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down in two distinct barrels. You've got the six year

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Wild Turkey Bookers Bourbon and Wild Turkey Rye as well.

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Speaker 4: Yeah, I think it's a great one to start with

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because we are going to be serving this at Fauxvab

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And one of things that I love about this beer,

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especially as being that first foray into not having lactoses

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for me, is where you get the barrel characters starts

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to really shine.

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Speaker 1: On this one. Now, this has been out for a

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little while, correct.

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Speaker 4: Yeah, and you can't actually find out where were sold out.

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It was done right around our for eighth anniversary in

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September here and aptly named this beard caused a lot

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of problems being named cursed, but I think it has

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a lot of a lot of help for us in

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the future for what it's going to be bringing, especially

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kind of as that first base of what we're doing

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with Grampus Now.

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Speaker 1: Yeah, I think it's like we go on.

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Speaker 3: We love to do like the fun stuff, right, we

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love infusing ad jump team, doing all this other stuff.

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But I think as we kind of move through the processes,

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I'm like, what kind of flavors can we use with

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just natural brain ingredients? How do we get that chocolate?

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How do we get kind of cherry? And we're kind

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of we're putting all those pieces together and we've kind

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of figured out so you'll notice that this has like

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a lot of kind of reductive flavors like cherry and almond.

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Speaker 2: It's pretty nutty.

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Speaker 3: It almost starts like edging on like sherry or you know,

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something like that, like a port some kind of fortified wine.

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But it's it's pretty cool to see just you know,

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just what beer berylin of some Time does.

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Speaker 1: Yeah. I remember I bought this when it came out

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and really loved it. But you know, now that you

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poured a little bit of it, you definitely do get

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just out of the aroma without tasting it. You get

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that the Scottie almond notes with cherry. I mean it

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smells really phenomena.

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Speaker 3: Yeah, So it's kind of like, you know, I think

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we love Barrelea's beer because it's just NonStop experimentation. Yeah,

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and that's really where the fun part of brewing is, right.

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Speaker 4: So yeah, and this beer is the first one, especially

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for Bareleags beer spreeing a long time that I've gone

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back to multiple times and week after week and trying

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it with different people that I just love it where

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I can keep drinking more than announce or two. The

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complexity keeps pulling me back, but there's so much development

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in the wood that I just want to keep drinking it.

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I don't get that palette fatigue that I get with

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some of the like really big adjunct did stouts.

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Speaker 3: Yeah, so that was kind of like the first one

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that we did and that I really wanted people to

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kind of see what OIB can do without adjuncts or

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entering this as part of the competition, okay, to see

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how it fairs. I mean, this one, you know, we

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didn't like do pre sales or anything on it. We

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didn't hype it up, we.

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Speaker 1: Didn't do anything like that.

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Speaker 2: We just kind of like, hey, this is here, come

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by and check it out.

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Speaker 1: Well, that's what it was. You know, when I was

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you know, come you know, I stopped after working, you know,

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pick some stuff up. Yeah, so I think I was

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coming in to grab a bees or something. I'm like, wait,

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what's that in the cooler? Yeah? Oh add that to Yeah. Yeah.

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Speaker 3: It was kind of fun to kind of drop those

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once in a while without you know, a lot of fanfare, just.

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Speaker 2: Drop them to what people think.

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Speaker 3: And this kind of has led us down a path,

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This specific recipe has let us down a path. So

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I love stories, so this let us down a different

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path with Crampis. So this was kind of the first

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experiment Crampis that was brood right after this, and put

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in Barrels was the second.

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Speaker 2: I kind of I had learned some things had tasted.

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Speaker 3: You know, the beer before barrel and I was like, okay,

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I'm gonna tweak a couple of things, and then we

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brewed last year's Crampis to be released this year, and

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this year we're bringing back Champarado, which was.

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Speaker 2: A fan favorite. We took it away last year.

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Speaker 3: We took it away because you know, it's probably one

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of my favorite variants that we do.

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Speaker 1: But sometimes you take it.

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Speaker 3: Away for a year and then you bring it back

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and it's kind of it kind of like it's exciting again.

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You know, and it's exciting to see what the Saigon cinnamon,

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the three different types of chili's, the coconids we've been

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using lately, these beautiful organic coconibs from Ghana and the

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still by the way, handmade hand puriod Madagascar vanilla beans

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that I make, and see how they all interact with

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this kind of like new recipe and new barrels.

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Speaker 1: Yeah, this year's barrels.

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Speaker 3: For Crampus is mostly Russell's Reserve single barrel, which is

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really exciting because I'm a big fan of Russell's Reserve.

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I'm so excited to see how that expresses on the

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Crampus this year.

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Speaker 4: So well, speaking of which, I think that's a great

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for into it of the base of what's going to

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be Champarado.

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Speaker 1: Here.

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Speaker 4: This is the couve that Trevor and the Guy's de

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barrel this morning and you know, not carved, but for

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me it blew me away an hour ago when I

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first tried it. Oh yeah, and I was convinced there

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was other types of wine barrels and things in there

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for me, the like black cherry, really rich dark berry notes.

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Speaker 1: It's just yeah, I definitely get those wind notes from

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this I mean, this tastes phenomen I can't wait to

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try this when it's finished. Oh yeah, yeah, No, it's

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the barrels expressive.

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Speaker 3: I think because of the lactose not getting in way

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of the story anymore. I think the barrel's allowed to

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yell a little bit louder, which is kind of nice.

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Speaker 1: Yeah. Yeah. The rest of the Crampis series that I

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saw you post online now, is that available now or

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is it like next week where the Vember Sale fourteen

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fold live? All right, well, when this comes out, it'll

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be available, so go pick them up. But the line

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looks impressive. What else can people expect in the Crampist

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series this year?

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Speaker 3: Yeah, So, of course, as always, we're gonna have the og,

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which is actually usually our favorite. It's I mean, it's

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it's what Crampis was born as. It's a cookie recipe

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in a beer so coconubs vanilla malts that kind of

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reflect kind of like all the other ingredients like brown

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sugar and the viscosity maybe from like your eggs is

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from the oats. It was like, really, I was like

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thinking of a cookie recipe, but I rose so OG's

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coming back. It's gonna be really Uh then we have

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our crampis that is just in the buff again, but

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this year it's not gonna be in the buff. It's

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not gonna be it'll be without adjuncts. But it's gonna

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be two year aged, two different types of barrels. Okay,

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So the first year was will it and then this

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last one was Russell's reserve single, so a full two

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years age. That's the only one that would still have

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lactose in it this year because that was obviously last

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year's drought. Yeah, but it's really cool to see what

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it's done. We just tasted those yesterday and I'm like

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beside myself with what an extra year did to crampus.

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We've never done that before. So yeah, really really fun

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experiment for us. Uh pirate crampish rum barrels. Ask Marty,

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ask anybody, probably the half Acre guys to rum is

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a enemy of the brewing world.

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Speaker 2: Rum barrels. You know, they're they're chewed up and spit up.

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Speaker 3: And I found some that were still in good shape

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that my guys at Midwest Barrel were holding for me.

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I was able to fill them. We're debarreling those like

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right now today, and that's gonna be in used with

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toasted coconut that I toasted off this morning. We have

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those coconibs and vanilla, and so it's kind of like

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going to be like a coconut rum flavor. And then

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of course you also have your chumparado crampis as well.

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And then another new thing that we're doing this year

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because we have such a deep love for collaborating with

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local beweries, we've developed a really nice relationship with the

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guys from Nosis out of Indiana. Earlier this year, we

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did a beer that was supposed to be both of

247
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our barrel aged beers together and so, vibing off of

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that flavor of Rocky Red.

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Speaker 2: Ice Creamy decided, okay, let's go with us.

250
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Speaker 3: They worked well non barrel age barrel age now, so

251
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we're going for those same flavors. So you can expect

252
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some nuttiness chocolate. You can also expect a little bit

253
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of marshmallow in that one. Marshmallow worked out really well

254
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for us last year. It was a lot of people's

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favorite last year.

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Speaker 1: So that was my favorite. Yeah, so we're kind of

257
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visiting that a little bit again.

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Speaker 3: So we're taking what has kind of worked for us

259
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in the past and implementing it in new ways this year,

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but even.

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Speaker 1: Putting up barely age stuff since I think twenty seventeen.

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How do you keep raising the bar because it seems

263
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like every year it gets better and better.

264
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Speaker 3: I appreciate that we try, you know, like I think,

265
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as you get to know your ingredients, you get to

266
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know the barrels. I got to give a huge shout

267
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out to Marty from Rev just in you know, being

268
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able to share information with him. He's kind of like,

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for me, like the guru of barrels, you know. And

270
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I remember first seeing him come into one of our releases.

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Speaker 2: He had sitting at the bar and.

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Speaker 3: I I'm not I don't get I don't get shell

273
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shocked off and you know, or get like giddy. But

274
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it was my first time being able to really sit

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down and talk with him. And now we have like

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a regular, you know relationship. But the guy, you know,

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guys like him doing it better than anyone else, is

278
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like who I like have to give a lot of

279
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credit to because they've they've helped guide me a lot.

280
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Speaker 1: Yeah, Marty, I mean I was there a couple months

281
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ago talking to him about you know, their series coming out,

282
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and it's just like, I mean, this guy's forgotten more

283
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about wood and I'll ever know.

284
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Speaker 3: Yeah, it's real, Sae, So you know, yeah, it's you know,

285
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you gotta you always gotta tip the hat to what

286
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came before you.

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Speaker 2: Nothing comes from nothing, right Yeah. And of course, you know,

288
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being right down the road.

289
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Speaker 3: Now with our new production facility from the guys who

290
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started at all Goose Island, you know, who always have

291
00:14:19,840 --> 00:14:22,559
something barelyaghed around, and I get to jam with those guys.

292
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Speaker 1: That's always amazing.

293
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Speaker 3: And I've got direct access to those guys and I've

294
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developed really great friendships with them.

295
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Speaker 2: So like literally everyone who does great bereage beer has

296
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really helped guide me, you know, like in everyone over

297
00:14:35,080 --> 00:14:38,320
at Goose Island has been amazing. Sean from Phase three,

298
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I've done collaborations with him, David Zebel.

299
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Speaker 3: And more like.

300
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Speaker 2: These are all the heavy hitters.

301
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Speaker 3: These are guys you want to be surrounded by, right,

302
00:14:45,120 --> 00:14:46,720
and they're all great at what they do.

303
00:14:46,919 --> 00:14:51,240
Speaker 1: So nobody here seems to be like an asshole. Everybody's

304
00:14:51,360 --> 00:14:56,480
like willing to share information and it's not cut throat. Yeah.

305
00:14:56,639 --> 00:14:59,840
Speaker 4: Yeah, I think that's really part of what makes the

306
00:15:00,000 --> 00:15:03,480
industry in Chicago's special and why Phoebab is here and

307
00:15:03,559 --> 00:15:08,840
what we're doing is because when Trevor learns about these things,

308
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people come and ask him about hazes. And for us,

309
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I don't think it's ever this aspect of, oh, if

310
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we make a hazy, we're afraid of someone else making

311
00:15:16,759 --> 00:15:19,639
it better. No, if someone else makes it better, then

312
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Trevor gets to keep learning, and then we get to

313
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make it better, and then our whole area gets better.

314
00:15:24,080 --> 00:15:26,360
It's why Chicago has some of the best beer in

315
00:15:26,399 --> 00:15:29,320
the world is because there has a free flow of ideas.

316
00:15:29,360 --> 00:15:33,039
There's brewers that come in on Friday afternoons and just

317
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sit and chat and talk and it's no one keeping

318
00:15:36,200 --> 00:15:39,240
secrets but everyone kind of raising that tide and making

319
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things better.

320
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Speaker 1: Yeah. Everyone seems to help each other. And yeah it's

321
00:15:43,480 --> 00:15:46,519
great for great for us, Great for me the drinker

322
00:15:46,679 --> 00:15:49,360
that I could you know, come in on any day

323
00:15:49,399 --> 00:15:52,200
after work and pick up something. It's like world class.

324
00:15:52,240 --> 00:15:55,080
It's you know, phenomenal for me. The consumer and people

325
00:15:55,080 --> 00:15:57,360
that listen that are just you know, beer geeks who

326
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just want great beer.

327
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Speaker 2: It's amazing.

328
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Speaker 3: I mean, we have so many get raised and I

329
00:16:00,679 --> 00:16:03,200
think that ever last thing it is there is also

330
00:16:03,320 --> 00:16:06,080
like a silent competition between all of us where we

331
00:16:06,120 --> 00:16:08,159
will have to congratulate each other when each one wins,

332
00:16:08,159 --> 00:16:08,879
but we want that win.

333
00:16:08,840 --> 00:16:09,600
Speaker 2: Too, you know what I mean.

334
00:16:09,679 --> 00:16:12,720
Speaker 3: Like, and it's cool, like, yeah, we're doing a collaboration

335
00:16:12,799 --> 00:16:16,759
pretty soon here kind of a mixture of our popular

336
00:16:17,080 --> 00:16:20,840
barrel age beers with Workforce brand New who makes a

337
00:16:20,840 --> 00:16:24,200
phenomenal Barely stuff. So I mean, it's it's that kind

338
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of camaraderie that gets us all kind of raising the

339
00:16:26,639 --> 00:16:27,360
bar all the time.

340
00:16:27,840 --> 00:16:30,360
Speaker 1: When you're doing your lineup for Crampus, so you haven't

341
00:16:30,360 --> 00:16:32,399
in your head for what's going to happen the next year.

342
00:16:32,960 --> 00:16:35,360
Do you have an idea of what's going to be

343
00:16:35,399 --> 00:16:38,279
the full Bear release or you kind of just play

344
00:16:38,279 --> 00:16:40,679
it by year with how things develop throughout the course

345
00:16:40,720 --> 00:16:41,080
of the year.

346
00:16:41,799 --> 00:16:44,600
Speaker 3: Yeah, I think when we get excited and I kind

347
00:16:44,639 --> 00:16:46,679
of gauge it off of like what we're excited about

348
00:16:46,720 --> 00:16:48,080
at the time and what we think is going to

349
00:16:48,120 --> 00:16:48,759
be really great.

350
00:16:49,440 --> 00:16:50,039
Speaker 1: It is tough.

351
00:16:50,159 --> 00:16:52,000
Speaker 3: It's kind of a guessing game because you know, I

352
00:16:52,039 --> 00:16:54,799
can taste these barrels months out before full Bat, but

353
00:16:54,919 --> 00:16:58,559
you know they can develop before you get there. With Curs,

354
00:16:58,639 --> 00:17:01,399
at least we knew it was a good bear edged beer.

355
00:17:01,440 --> 00:17:03,759
We thought this is a good one to put forth.

356
00:17:04,039 --> 00:17:07,160
We think it has a real chance. And then it's

357
00:17:07,160 --> 00:17:08,920
also something you want to showcase because it's a little

358
00:17:08,920 --> 00:17:11,279
bit different than crampis. We usually we bring two different

359
00:17:11,359 --> 00:17:13,000
types of crampus. This year, I really wanted to bring

360
00:17:13,000 --> 00:17:16,920
something a little different and yeah, but I just know

361
00:17:17,000 --> 00:17:19,039
champarado is popular.

362
00:17:19,079 --> 00:17:20,039
Speaker 2: I hope people like it.

363
00:17:20,319 --> 00:17:22,640
Speaker 3: I'm really excited to see how people react to it

364
00:17:22,759 --> 00:17:24,960
now that the recipe's a little bit different too.

365
00:17:25,119 --> 00:17:27,440
Speaker 4: So yeah, well, I also think especially for you with

366
00:17:27,519 --> 00:17:32,559
trumparado chili's and beer, I've had so many bad beers

367
00:17:32,880 --> 00:17:34,720
not done well. And one of the things that I

368
00:17:34,759 --> 00:17:39,279
love about your background expertise is that balance of flavor

369
00:17:39,480 --> 00:17:43,599
when you use really big ingredients, even like our cinnamon prost.

370
00:17:43,640 --> 00:17:46,319
I was tasting out at event last night and most

371
00:17:46,319 --> 00:17:49,039
people are always just taken them back by how you

372
00:17:49,039 --> 00:17:52,119
can balance things, and to me that that is your

373
00:17:52,160 --> 00:17:54,160
background of how you have that balance and where so

374
00:17:54,200 --> 00:17:56,880
many breweries and people they either go way too big

375
00:17:57,279 --> 00:17:59,759
or not enough and to hit that like nice little

376
00:17:59,799 --> 00:18:02,200
band balance where you get the chili, you get the

377
00:18:02,440 --> 00:18:05,000
ancho or waho and you get that little bit of spice,

378
00:18:05,240 --> 00:18:07,519
but it doesn't dominate the beer. Yeah, but it's still

379
00:18:07,559 --> 00:18:10,759
there in its present. Is a very fine line.

380
00:18:10,640 --> 00:18:12,440
Speaker 3: Yeah, for better or worse, We too try to hit

381
00:18:12,440 --> 00:18:14,119
that balance. You know, a lot of people don't want it,

382
00:18:14,160 --> 00:18:15,759
Like a lot of people want to be smacked over

383
00:18:15,799 --> 00:18:16,799
the head with the ingredients.

384
00:18:16,839 --> 00:18:18,319
Speaker 2: But I also like to make drinkable beer.

385
00:18:18,400 --> 00:18:20,359
Speaker 3: So yeah, it's like I might not get the highest

386
00:18:20,400 --> 00:18:23,160
in tap ratings, but you're not gonna be fucking taxed

387
00:18:23,240 --> 00:18:25,039
after a couple of SIPs.

388
00:18:25,119 --> 00:18:27,440
Speaker 1: It's not like, you know, having a hot ones competition

389
00:18:27,480 --> 00:18:29,920
when you're drinking beer. No one wants in on whatever

390
00:18:29,960 --> 00:18:31,880
that number nine or number ten what is?

391
00:18:32,039 --> 00:18:33,440
Speaker 3: Yeah, And I mean and on top of that, like

392
00:18:33,519 --> 00:18:35,359
chilis and stuff like that, it's how you prepare them,

393
00:18:35,400 --> 00:18:37,480
you know. Obviously the seeds hold a lot of the capsation,

394
00:18:38,079 --> 00:18:39,839
you know. And I used to make a molley at

395
00:18:40,559 --> 00:18:42,240
Moto back of the day, and I'm using the exact

396
00:18:42,240 --> 00:18:44,400
same chilis I used to use in that mole and

397
00:18:44,440 --> 00:18:46,640
I remember frying them in the whole process. And that's

398
00:18:46,680 --> 00:18:48,759
one I kind of knew I love beer actually, because

399
00:18:49,039 --> 00:18:51,960
that low and slow, long ass process of making mole

400
00:18:52,200 --> 00:18:54,920
or making breads or things like that. Really was like

401
00:18:55,039 --> 00:18:56,920
of the same kind of mentality of making beers. A

402
00:18:56,960 --> 00:18:58,880
lot of patience, a lot of time, a lot of technique.

403
00:18:59,640 --> 00:19:02,319
So that's kind of the time. The chomparado, well, it's

404
00:19:02,400 --> 00:19:05,160
kind of beloved. Yeah, I mean, chili's are so good.

405
00:19:05,519 --> 00:19:07,240
And when you said, like if they're done right, like

406
00:19:07,279 --> 00:19:10,839
I remember, I think Pipeworks had one years ago and

407
00:19:10,880 --> 00:19:13,559
you didn't know it was chili in there until like

408
00:19:13,680 --> 00:19:16,240
the aftertaste. So when you're sipping it, it's like, man,

409
00:19:16,279 --> 00:19:18,839
I'm getting wild cherry, I'm getting all of this and

410
00:19:18,880 --> 00:19:21,559
then at the end you're like, oh, there there's the heat.

411
00:19:21,720 --> 00:19:25,039
But yeah, yeah, when it's faunt right, it's so good. Yeah,

412
00:19:25,119 --> 00:19:28,359
and almost adds like yeah, that little bit of burn

413
00:19:28,559 --> 00:19:31,720
adds like another dimension to the whole drinking experience.

414
00:19:31,759 --> 00:19:32,759
Speaker 2: It's really freaking cool.

415
00:19:32,759 --> 00:19:34,240
Speaker 3: And chili has been like you said, it could be

416
00:19:34,279 --> 00:19:36,440
a wild cherry, it could be raising that. There's so

417
00:19:36,440 --> 00:19:38,799
many things that chilies can be other than just hot. Yeah,

418
00:19:38,920 --> 00:19:40,279
they can add so much other flavors.

419
00:19:40,319 --> 00:19:43,119
Speaker 4: So yeah, I actually just opened up twenty twenty one

420
00:19:43,319 --> 00:19:46,640
champarada this past week and it was still holding up

421
00:19:46,720 --> 00:19:49,119
like you still got the spice, you got the cinnamon,

422
00:19:49,279 --> 00:19:51,960
everything was still holding up there and just had a

423
00:19:52,000 --> 00:19:53,319
beautiful touch of sweetness.

424
00:19:53,359 --> 00:19:55,920
Speaker 1: So it was great. I was very impressive. I've still

425
00:19:55,920 --> 00:19:58,279
holding up that much with those kind of flavors. That's good.

426
00:19:59,319 --> 00:20:02,200
The Illinois Brewers GIL does such a great job with

427
00:20:02,279 --> 00:20:05,400
Phoebab and all of the events like Beer Underglass. They

428
00:20:05,480 --> 00:20:09,559
help to provide brewing scholarships deserving recipients as well. Is

429
00:20:09,599 --> 00:20:12,240
all they do for crap breweries and consumers here in

430
00:20:12,279 --> 00:20:16,960
the state, outside of obviously the travel cost savings. How

431
00:20:17,000 --> 00:20:21,319
do events here in Illinois differ than you know, going

432
00:20:21,359 --> 00:20:24,000
to like a Great American Beer Festival or whatever. Is

433
00:20:24,039 --> 00:20:26,599
there more? I don't know. I want to say pressure,

434
00:20:26,680 --> 00:20:31,680
but since it's a hometown festival, is there more? Yeah?

435
00:20:31,720 --> 00:20:35,079
Maybe it is like pressure to produce and do well.

436
00:20:35,440 --> 00:20:39,400
Speaker 4: Yeah, I mean, I think the big difference is even

437
00:20:39,480 --> 00:20:42,000
just who's coming to our events.

438
00:20:42,279 --> 00:20:45,079
Speaker 1: When we go to Great American Beer Fest and when

439
00:20:45,079 --> 00:20:45,480
we went.

440
00:20:45,480 --> 00:20:49,079
Speaker 4: Up to the Great Taste of the Midwest out in Madison,

441
00:20:49,200 --> 00:20:51,359
we don't have nearly as many people who know us

442
00:20:51,599 --> 00:20:54,119
right off the bat, and so it is really cool

443
00:20:54,160 --> 00:20:56,559
because you can put something like a crampus who's never

444
00:20:56,640 --> 00:21:00,599
heard from you before and blow their mind. Being in Chicago,

445
00:21:01,119 --> 00:21:03,720
there's not as many people that are going to Phoebab

446
00:21:03,880 --> 00:21:06,279
that haven't heard of us, and so it is really

447
00:21:06,359 --> 00:21:08,920
kind of cool that we then get to be kind

448
00:21:08,920 --> 00:21:11,519
of the hometown advantage, and it does I think it

449
00:21:11,599 --> 00:21:14,359
puts a little pressure on us to make sure that

450
00:21:14,400 --> 00:21:16,440
we are putting our best foot forward. I think that's

451
00:21:16,480 --> 00:21:19,279
why cursed when we all tried it. I think that

452
00:21:19,440 --> 00:21:21,519
was one of the reasons that we're submitting is like

453
00:21:21,599 --> 00:21:24,240
every single person in our brewtine was like, this beer

454
00:21:24,880 --> 00:21:28,559
is really good, and we're like, okay, it's not the

455
00:21:28,599 --> 00:21:31,279
adjunct it it's not the bit crazy, but it showcases

456
00:21:31,519 --> 00:21:35,160
the barrels so beautifully. And having that body that it

457
00:21:35,200 --> 00:21:37,279
was like, that's what we need to start off with.

458
00:21:37,880 --> 00:21:41,359
Speaker 3: So awesome having a guild that has such an amazing event.

459
00:21:41,400 --> 00:21:43,960
Speaker 2: I mean, I think we have arguably like the best,

460
00:21:44,359 --> 00:21:47,200
probably the best guilds in the United States right now.

461
00:21:47,200 --> 00:21:51,000
Speaker 3: I mean we're all together as one. You know, Rave

462
00:21:51,200 --> 00:21:53,279
over there, he's awesome at like, you know, kind of

463
00:21:53,279 --> 00:21:56,519
lifting this all up, making sure we're involved playing the

464
00:21:56,519 --> 00:22:00,839
political game. And then to also have such an amazing festival,

465
00:22:00,880 --> 00:22:04,559
which is so many badass berries from all over the

466
00:22:04,599 --> 00:22:07,119
country come together where you get to taste all these

467
00:22:07,119 --> 00:22:09,359
beers is an amazing experience.

468
00:22:09,240 --> 00:22:11,400
Speaker 2: And holy hell is it humbling.

469
00:22:11,680 --> 00:22:13,640
Speaker 3: I go there thinking I got a pretty good product,

470
00:22:13,680 --> 00:22:15,519
and then I will chase like five.

471
00:22:15,359 --> 00:22:16,640
Speaker 1: I'm like, oh yeah, I'm done.

472
00:22:18,079 --> 00:22:20,400
Speaker 5: You know, You're like, holy shit, these guys are really

473
00:22:20,400 --> 00:22:22,599
really good, you know, so there might be a little

474
00:22:22,599 --> 00:22:24,480
bit of an advantage, but I don't know, man, there's

475
00:22:24,559 --> 00:22:27,480
just so much good stuff out there where these guys,

476
00:22:27,559 --> 00:22:29,440
you know, they're just they're bringing their best of the best,

477
00:22:29,440 --> 00:22:30,680
and everyone's getting better beer.

478
00:22:30,720 --> 00:22:32,839
Speaker 2: It's not just us. So it's it's it's really cool,

479
00:22:33,359 --> 00:22:33,640
it is.

480
00:22:33,759 --> 00:22:34,839
Speaker 1: It is fun to be humbled.

481
00:22:34,839 --> 00:22:37,000
Speaker 4: That was We got to do the Rare Beer Fest

482
00:22:37,039 --> 00:22:38,759
for a second time this year, and we were putting

483
00:22:38,759 --> 00:22:42,599
next to Side Project at beer Stott Jeez, and we're

484
00:22:42,640 --> 00:22:44,960
opening up and we have our fireside Crampus. It's our

485
00:22:45,000 --> 00:22:47,759
highest unrated beer that we've ever had. I'm like, we

486
00:22:47,799 --> 00:22:50,640
are gonna blow people's minds. And all of a sudden,

487
00:22:50,640 --> 00:22:52,680
there's a line of like thirty people for Side Project

488
00:22:53,119 --> 00:22:55,799
and Sim's like, calming me down. I'm like, oh right,

489
00:22:55,920 --> 00:22:59,039
we are not the big dogs here right now, but

490
00:22:59,200 --> 00:23:02,400
it is still beautiful to be invited those kind of things.

491
00:23:02,759 --> 00:23:05,240
And we even had the guys that were sitting drinking

492
00:23:05,279 --> 00:23:08,000
beer stot looking down us, like, hey, they're down there.

493
00:23:08,079 --> 00:23:08,559
Speaker 1: That's cool.

494
00:23:10,599 --> 00:23:10,799
Speaker 3: Well.

495
00:23:10,799 --> 00:23:13,559
Speaker 1: Old Irving Brewing is not just a bear Leeg brewery.

496
00:23:13,680 --> 00:23:17,119
Their Hazy Ipa Beezer is taking home gold at the

497
00:23:17,119 --> 00:23:21,000
Great American Beer Festival and World Beer Cup. The kolsh

498
00:23:21,200 --> 00:23:25,160
Deella is a Great American Beer Festival Metal recipient. In

499
00:23:25,160 --> 00:23:28,599
my opinion, their Cushy Sour series is among the best

500
00:23:28,640 --> 00:23:31,400
around as well. What do you guys, what's next on

501
00:23:31,480 --> 00:23:33,640
the horizon for Old Irving?

502
00:23:35,000 --> 00:23:37,640
Speaker 3: I think probably right now it's a lot of like growth.

503
00:23:38,200 --> 00:23:40,160
We're kind of growing into our new shoes a little

504
00:23:40,160 --> 00:23:44,000
bit over a while nut at our production facility, we're

505
00:23:44,000 --> 00:23:48,279
gonna start looking at some new formats, finding ways to

506
00:23:48,359 --> 00:23:52,119
get beer to the consumers in many different ways, and

507
00:23:52,240 --> 00:23:55,720
trying to just maintain quality as high as possible. You've

508
00:23:55,720 --> 00:23:58,680
probably noticed more recently some like cooler one offs. You

509
00:23:58,680 --> 00:24:01,000
can always expect those from us. We kind of went

510
00:24:01,039 --> 00:24:04,119
on a real real kick during October with a lot

511
00:24:04,119 --> 00:24:07,559
of different bands. Our final band collab that's coming up

512
00:24:07,640 --> 00:24:10,839
is with Front two four two Okay, being you know,

513
00:24:10,920 --> 00:24:14,119
the the city of industrial music is pretty cool to

514
00:24:14,160 --> 00:24:15,599
be able to do it with one of the guys,

515
00:24:15,799 --> 00:24:18,440
the guys who started it in nineteen eighty four, essentially

516
00:24:19,319 --> 00:24:22,640
with this industrial music. But you know, we get hot

517
00:24:22,640 --> 00:24:24,599
on things like that, so you can expect a lot

518
00:24:24,640 --> 00:24:27,400
more stuff like that from us. You're probably gonna see

519
00:24:27,400 --> 00:24:29,720
some more taproom exclusives, some stuff that maybe doesn't go

520
00:24:29,759 --> 00:24:33,400
to market that'll be like more fun and experimental. We've

521
00:24:33,440 --> 00:24:37,920
expanded our team and we've got some real amazing brewers

522
00:24:37,960 --> 00:24:44,359
on our team. Cole Hamri, Max Sturbance, who was previously

523
00:24:45,079 --> 00:24:48,000
with Omegga Ye, Slabs and Rabid before that, has great

524
00:24:48,039 --> 00:24:51,720
relationships with Breize around the city. Ethan Summer, who joins

525
00:24:51,759 --> 00:24:53,559
us from Alarmist, probably one of the hardest working dudes

526
00:24:53,559 --> 00:24:55,559
I know. And all these guys come with creative things,

527
00:24:55,599 --> 00:24:58,799
and I want to make sure that we cultivate and

528
00:24:59,200 --> 00:25:03,799
secure a culture of creativity here at OIB. So I'm

529
00:25:03,839 --> 00:25:06,960
excited to see what they're gonna do. Yeah, you know,

530
00:25:07,240 --> 00:25:09,480
I've had I get to play, I get to have fun,

531
00:25:09,519 --> 00:25:12,519
but I also want others to participate in that fun

532
00:25:12,559 --> 00:25:15,440
because you know, Max is always finding new and cool hops.

533
00:25:15,480 --> 00:25:17,160
Speaker 2: I've never freakin heard of it. I'm like, sureless by it.

534
00:25:17,240 --> 00:25:18,599
Let's yeah, we get crazy with it.

535
00:25:18,519 --> 00:25:18,720
Speaker 1: You know.

536
00:25:18,839 --> 00:25:20,839
Speaker 3: So I'm excited to see what these guys come up

537
00:25:20,880 --> 00:25:23,119
with in twenty twenty five, because they're gonna be able

538
00:25:23,119 --> 00:25:24,880
to spread the wings a little bit more as we

539
00:25:24,920 --> 00:25:27,559
focus on larger production at Walnut.

540
00:25:27,480 --> 00:25:30,200
Speaker 1: The production facility of Walnut. And now you mentioned Matthew

541
00:25:30,240 --> 00:25:32,680
before we started recording that you've been brewing there for

542
00:25:32,680 --> 00:25:37,000
about five months. Now, have you noticed a difference or

543
00:25:37,480 --> 00:25:40,400
getting like dialed in with the new equipment? Even it

544
00:25:40,480 --> 00:25:43,079
might be the same, but every piece of equipment adds

545
00:25:43,079 --> 00:25:44,319
its own idiosyncrasies.

546
00:25:45,400 --> 00:25:48,200
Speaker 3: Yeah, it's not. It's just certainly not the same. It's

547
00:25:48,200 --> 00:25:50,559
a very different system. So the one we have here

548
00:25:50,680 --> 00:25:53,039
is a two vessel fifteen barrel system at the pub,

549
00:25:53,480 --> 00:25:55,160
that's what we're used to, that's what we know. We

550
00:25:55,200 --> 00:25:57,720
know the efficiencies, we know how it works, we know

551
00:25:57,839 --> 00:26:00,519
exactly we've dialed in all of our recipes and we

552
00:26:00,599 --> 00:26:03,039
have a great base on the new one. You know,

553
00:26:03,200 --> 00:26:06,200
we we're learning a lot, so you know, the first

554
00:26:06,200 --> 00:26:08,640
bruise that came out one exactly writer. Yields were low,

555
00:26:09,079 --> 00:26:13,079
But we're dialing and trying things. And we actually recently

556
00:26:13,160 --> 00:26:15,400
had two beezers. One that came out from the Pub

557
00:26:15,440 --> 00:26:17,480
that's always very consistent, that tastes great, and then we

558
00:26:17,519 --> 00:26:19,599
had a beezer that came out of Walnut and we

559
00:26:19,640 --> 00:26:23,000
did a blind and we all actually picked the Walnut

560
00:26:23,000 --> 00:26:27,000
beezer is our favorite. So we're getting we're getting really

561
00:26:27,039 --> 00:26:29,359
dialed in there. It's you know, we've never had a

562
00:26:29,359 --> 00:26:29,920
mill before.

563
00:26:30,000 --> 00:26:31,240
Speaker 1: Now we have a mill. Oh wow.

564
00:26:31,559 --> 00:26:33,559
Speaker 3: So it's like another piece of equipment that kind of

565
00:26:33,599 --> 00:26:37,640
throws a little bit of a new experience into the

566
00:26:37,640 --> 00:26:41,359
makes as well. So yeah, man, we're always learning, and

567
00:26:41,440 --> 00:26:43,160
it's pretty cool to see the guys kind of making

568
00:26:43,160 --> 00:26:47,039
their tweaks and and just really trying to keep things

569
00:26:47,079 --> 00:26:50,200
exactly how people imagine them, or maybe even making them better.

570
00:26:50,640 --> 00:26:50,960
Speaker 1: Yeah.

571
00:26:51,039 --> 00:26:53,200
Speaker 4: I think that's one of the biggest things. And I

572
00:26:53,200 --> 00:26:54,599
think one of the things that you're going to be

573
00:26:54,599 --> 00:26:57,680
focusing a lot with me this year is as we grow,

574
00:26:58,119 --> 00:27:00,359
we want to make sure that what people come to

575
00:27:00,400 --> 00:27:04,119
expect a beezer is exactly beez are exactly and that's

576
00:27:04,160 --> 00:27:07,039
been such a huge focus and what we get to do.

577
00:27:07,119 --> 00:27:09,519
You know, this past week, luckily everything that was going

578
00:27:09,559 --> 00:27:11,559
out to market was like two days old this week,

579
00:27:11,599 --> 00:27:13,839
and we're like keeping it nice and fresh and for

580
00:27:13,880 --> 00:27:16,759
what people want. And I think as we grow, it's

581
00:27:16,839 --> 00:27:19,359
that concern of quality to make sure that what people

582
00:27:19,440 --> 00:27:23,519
have come to expect Beezer and Della Sentinel and Dogie

583
00:27:23,559 --> 00:27:26,440
is exactly what they're getting. And then we get to

584
00:27:26,440 --> 00:27:29,000
play a lot more at the pub and so it

585
00:27:29,079 --> 00:27:31,599
is that I think probably like one hundred and ten

586
00:27:31,640 --> 00:27:34,240
percent more energy that Driver's going to really have focus

587
00:27:34,319 --> 00:27:36,799
on making sure when you have two different systems, how

588
00:27:36,799 --> 00:27:38,640
do you make sure that what people have at the

589
00:27:38,680 --> 00:27:40,960
pub is exactly what people are getting out at a

590
00:27:41,079 --> 00:27:43,119
hair people are getting at Salt Shed.

591
00:27:43,400 --> 00:27:45,400
Speaker 1: Making sure that that quality is just top notch.

592
00:27:45,640 --> 00:27:49,960
Speaker 2: Yeah, and Matthew does our scheduling for all Bruce, because

593
00:27:50,000 --> 00:27:53,440
he knows what they need at our distributor's warehouse and

594
00:27:53,559 --> 00:27:55,400
kind of what the market needs and everything else like that.

595
00:27:55,400 --> 00:27:58,599
He's got a very specific growth in mind. So the

596
00:27:58,680 --> 00:28:01,400
freshness is massively important. You overproduce all of a sudden,

597
00:28:01,440 --> 00:28:04,160
you get stuff soon in warehouse. Matthew is like he's

598
00:28:04,200 --> 00:28:06,839
a big nerd. Okay, I'm not gonna sugarcoat it. He's

599
00:28:06,839 --> 00:28:07,920
a magic the gathering guy.

600
00:28:07,920 --> 00:28:11,559
Speaker 6: He's really good at strategy and so the way he's

601
00:28:11,599 --> 00:28:14,680
able to set up and make sure that, like you know,

602
00:28:14,720 --> 00:28:16,839
we're not getting out of date codes on things like

603
00:28:16,880 --> 00:28:20,799
Beezer and our hoppier beers, he stays right on top

604
00:28:20,799 --> 00:28:22,839
of that making sure that the freshest beer possible is

605
00:28:22,880 --> 00:28:23,240
going out.

606
00:28:23,279 --> 00:28:27,559
Speaker 3: So beginning to end, we're gonna be dialing everything into

607
00:28:27,599 --> 00:28:29,759
the next degree to make sure that everyone's getting the

608
00:28:29,759 --> 00:28:31,799
best drinking experience they possibly can from WIB.

609
00:28:32,400 --> 00:28:34,519
Speaker 2: You know, we've come pretty far in a time when

610
00:28:34,720 --> 00:28:37,720
craft beer is maybe a little bit struggling, and I

611
00:28:37,720 --> 00:28:40,599
think it's because of you know, just our dedication to

612
00:28:40,640 --> 00:28:43,200
that quality, not putting the cart in front of the horse,

613
00:28:43,319 --> 00:28:44,440
yeah and all that kind of stuff.

614
00:28:44,519 --> 00:28:47,640
Speaker 1: Yeah, everything is just so hyper local now that I'm

615
00:28:47,640 --> 00:28:50,839
sure the market's very totally different from when you opened

616
00:28:50,880 --> 00:28:51,680
in twenty sixty.

617
00:28:52,079 --> 00:28:53,680
Speaker 2: Very yeah, very so.

618
00:28:54,039 --> 00:28:56,839
Speaker 1: Not only is the beer here at Old Irving world class,

619
00:28:56,920 --> 00:28:59,480
their food is just as good. The front of house

620
00:28:59,519 --> 00:29:02,440
staff is great. I'm still kissed I missed out on

621
00:29:02,480 --> 00:29:06,720
the Ruben aggroll weekend. I saw that. I'm like, wait,

622
00:29:06,759 --> 00:29:11,240
I'm not gonna be in town this week. Who deserves

623
00:29:11,279 --> 00:29:13,599
the credit for all of the amazing food that you got?

624
00:29:14,200 --> 00:29:16,119
Speaker 2: Chef Alex, he is awesome.

625
00:29:16,200 --> 00:29:18,359
Speaker 3: He used to be our soux chef on me like

626
00:29:18,519 --> 00:29:22,359
years ago, and our our executive chef at the time

627
00:29:22,440 --> 00:29:24,799
had left and we weren't sure if we were gonna.

628
00:29:24,559 --> 00:29:26,559
Speaker 2: Reach out or what was gonna go on. And I've

629
00:29:26,599 --> 00:29:27,160
just watched this.

630
00:29:27,200 --> 00:29:30,759
Speaker 3: Man grow and evolve, and he gets more and more

631
00:29:30,799 --> 00:29:35,920
creative every week, runs a tight kitchen, massively consistent food.

632
00:29:37,000 --> 00:29:38,839
I had to have to say that the credit really

633
00:29:38,960 --> 00:29:41,279
goes to him, And you know, obviously like me and

634
00:29:41,359 --> 00:29:43,799
Jeff have to always give like the final stamp of

635
00:29:43,839 --> 00:29:47,359
approval here as owners. But like it's it's just a

636
00:29:47,359 --> 00:29:49,440
fun gammy, like was final saying, we get to taste

637
00:29:49,440 --> 00:29:51,920
his awesome food every week before it goes on the menu.

638
00:29:52,079 --> 00:29:52,720
Speaker 2: He's able to.

639
00:29:52,640 --> 00:29:54,839
Speaker 3: Make the burger of the week, a wing of the week,

640
00:29:55,119 --> 00:29:57,759
plus specials on the weekend, plus an already pretty big

641
00:29:57,839 --> 00:30:01,319
like regular menu, not to mention of the month. Well,

642
00:30:01,359 --> 00:30:03,960
and he's always thinking about the next thing. So, like

643
00:30:04,000 --> 00:30:06,799
I said, cultivating a culture creativity here. That extends to

644
00:30:06,839 --> 00:30:11,000
all branches, whether that's the brewers, the bartenders, the chefs.

645
00:30:11,279 --> 00:30:13,039
We want to make sure that everyone's being heard there.

646
00:30:13,119 --> 00:30:15,960
Then you streaming people with respect and dignity and making

647
00:30:15,960 --> 00:30:16,880
sure that everyone's cool.

648
00:30:17,119 --> 00:30:21,119
Speaker 4: Yeah, because everyone, you know, I mean, one of my

649
00:30:21,160 --> 00:30:23,400
favorite things about the chef is he's always asking what

650
00:30:23,480 --> 00:30:25,640
kind of food competitions are out there because he was

651
00:30:27,160 --> 00:30:30,839
and so you guys just want to sell most burger challenge.

652
00:30:32,079 --> 00:30:34,400
Tell him a little bit about that. That was awesome, Yeah,

653
00:30:34,519 --> 00:30:35,079
that was cool.

654
00:30:36,200 --> 00:30:39,720
Speaker 3: He we actually collaborated that one, uh and that specific

655
00:30:39,799 --> 00:30:41,759
burger thing. We kind of like bounce some ideas back

656
00:30:41,799 --> 00:30:43,880
and forth and then meet him and another cook from

657
00:30:43,880 --> 00:30:44,680
our kitchen threw down.

658
00:30:44,720 --> 00:30:45,279
Speaker 1: I saw him all if.

659
00:30:45,279 --> 00:30:47,599
Speaker 3: We were invited by our friend Charlotte, who I'm guessing

660
00:30:47,640 --> 00:30:49,680
you know who works with Solomoth now is kind of

661
00:30:49,680 --> 00:30:52,640
the director of ops. But she uh yeah, we went

662
00:30:52,680 --> 00:30:55,039
out and uh, we were against like the best burger

663
00:30:55,079 --> 00:30:58,920
makers out there, and somehow, some way, the people's choice

664
00:30:58,960 --> 00:31:01,559
decided we were we're were worthy, and we got the very.

665
00:31:01,440 --> 00:31:05,319
Speaker 2: Cool Solemnoth Wrestling belt. Oh yeah, and chef was super proud.

666
00:31:05,160 --> 00:31:05,680
Speaker 1: And he should be.

667
00:31:05,720 --> 00:31:07,839
Speaker 3: I mean he makes great stuff. You know, he pours

668
00:31:07,880 --> 00:31:09,559
over his food, he puts a lot of passion to it,

669
00:31:09,680 --> 00:31:11,839
and you always seem to post it on social media.

670
00:31:11,839 --> 00:31:15,279
When I'm going on lunch at work and having like PBJ,

671
00:31:15,480 --> 00:31:18,559
I'm like, oh shit, yeah, you need to go there

672
00:31:18,599 --> 00:31:19,119
after what I.

673
00:31:19,039 --> 00:31:21,440
Speaker 2: Believe they call that a thirst trap. Yeah, we're a

674
00:31:21,480 --> 00:31:22,400
thirst trap brewery.

675
00:31:22,480 --> 00:31:25,599
Speaker 1: Yeah, that's what we do. Well, guys, I thank you

676
00:31:25,680 --> 00:31:28,039
so much. Once again, if you're at Phobab, you got

677
00:31:28,039 --> 00:31:32,039
to pick up Cursed. I'm sipping this right now. It's excellent. Guys,

678
00:31:32,079 --> 00:31:33,920
thank you so much. I'm sure I'll see you next

679
00:31:33,920 --> 00:31:34,559
week at Phobab.

680
00:31:35,079 --> 00:31:37,559
Speaker 4: Looking forward to it. And just one the last edition

681
00:31:37,599 --> 00:31:41,039
to Phobab. We're also co sponsoring the Logger Lounge, so

682
00:31:41,240 --> 00:31:44,359
I phob if you need a little reprieve from all

683
00:31:44,400 --> 00:31:47,119
of the big bereleage souths, we'll have Doji our West

684
00:31:47,160 --> 00:31:50,559
Coast pilsner, which is great too. Yeah, one of my

685
00:31:50,559 --> 00:31:52,680
first all favorites, and we just saw that's gonna be

686
00:31:52,720 --> 00:31:55,279
a perfect beer that's a little bit lower abb and

687
00:31:55,440 --> 00:31:57,640
just helps your palatee out a little bit after drinking

688
00:31:57,640 --> 00:31:58,119
all this stuff.

689
00:31:58,400 --> 00:32:02,720
Speaker 1: That was a nice welcome change last year going up there.

690
00:32:02,720 --> 00:32:05,720
I'm like, it's still gonna be upstairs this year. Okay, cool? Yeah, yeah,

691
00:32:05,759 --> 00:32:07,960
but no, yeah, definitely pick up the doji. The doji

692
00:32:08,079 --> 00:32:10,160
is really good. That's part of the year round now

693
00:32:10,480 --> 00:32:12,599
it is. Okay, yep, yep, that's one of our core

694
00:32:12,680 --> 00:32:14,839
now all right, excellent, Well, guys, thank you so much.

695
00:32:14,880 --> 00:32:17,559
I know you're busy debarreling. Saw me. Let you get

696
00:32:17,599 --> 00:32:20,039
back to work and we'll see you guys at Phobabs.

697
00:32:20,039 --> 00:32:20,480
Speaker 2: Sounds good.

698
00:32:20,559 --> 00:32:28,440
Speaker 1: Thanks there God. Solom Oath Brewery has been putting out

699
00:32:28,480 --> 00:32:32,799
great beer since twenty twelve. Their original location in Naperville

700
00:32:33,119 --> 00:32:37,319
is at sixteen sixty one Quincy Avenue, and their Chicago

701
00:32:37,519 --> 00:32:42,039
Still Life location is it twenty nine to nineteen West Armitage.

702
00:32:42,400 --> 00:32:45,880
They've been collecting foe Bab hardware since twenty twelve and

703
00:32:45,960 --> 00:32:48,680
took home the best in Show last year at fae

704
00:32:48,680 --> 00:32:52,839
Bab for Hayden hands Oaked valde Or in the Wild

705
00:32:53,000 --> 00:32:56,559
Beer Brett category. Joining me now is John Barley, the

706
00:32:56,640 --> 00:32:59,599
president of solom Oath. Mister Barley, thank you so much

707
00:32:59,640 --> 00:33:02,400
for talking today. Thank you so much, David, appreciate having us.

708
00:33:02,599 --> 00:33:05,319
How do you top best in Show? John? You set

709
00:33:05,319 --> 00:33:07,279
the bar pretty high last year.

710
00:33:08,480 --> 00:33:12,440
Speaker 7: Yeah, it's always it's always an honor, especially with the

711
00:33:12,559 --> 00:33:14,519
quality of the beers and the uniqueness of the beers

712
00:33:14,519 --> 00:33:17,720
that come to phoebeb every year. To take home a

713
00:33:17,759 --> 00:33:21,440
metal like that, you know, certainly something we hope for

714
00:33:21,559 --> 00:33:23,599
and dream about, but we know how difficult it is

715
00:33:23,640 --> 00:33:26,119
to make its way through that. So you know, as

716
00:33:26,119 --> 00:33:28,279
far as topping that, I don't know that we can.

717
00:33:28,359 --> 00:33:30,039
We can only helpe to match it again and keep

718
00:33:30,160 --> 00:33:33,799
you know, more importantly, keep Chicago and keep Chicago Land

719
00:33:33,799 --> 00:33:35,079
represented with best in Show.

720
00:33:35,079 --> 00:33:37,880
Speaker 1: We like that aspect of it as well. Absolutely, Now

721
00:33:37,880 --> 00:33:40,880
you also want a Great American Beer Festival medal for

722
00:33:40,960 --> 00:33:44,920
your coal shlu back in twenty sixteen. Is winning a

723
00:33:45,000 --> 00:33:49,079
medal in a competition like either GABF or phoebab Is

724
00:33:49,119 --> 00:33:51,400
it like a blessing or almost a curse? Like how

725
00:33:51,400 --> 00:33:52,200
are you going to top it?

726
00:33:52,480 --> 00:33:55,000
Speaker 7: No, it's it's always an honor to be you know,

727
00:33:55,039 --> 00:33:58,039
the rigorous standards that a lot of these judging competitions

728
00:33:58,119 --> 00:34:01,000
go through, and the qualities of the of the beers

729
00:34:01,000 --> 00:34:04,200
that we're up against from all over the world. You know,

730
00:34:04,359 --> 00:34:07,519
it's it's always quite an honor. It's also a validation.

731
00:34:08,199 --> 00:34:08,360
Speaker 1: You know.

732
00:34:08,360 --> 00:34:12,880
Speaker 7: I remember friends of mine ure brewers also earlier on

733
00:34:13,079 --> 00:34:15,840
in my career, when you know, when we would win

734
00:34:15,880 --> 00:34:18,440
a medal, it was always uh taught to me that,

735
00:34:18,800 --> 00:34:21,239
you know, the medals aren't for us, as much as

736
00:34:21,239 --> 00:34:24,880
it may seem like that. It's it's validation for the

737
00:34:25,280 --> 00:34:27,280
you know, the fans that we have and the people

738
00:34:27,280 --> 00:34:28,920
that come to our breweries all the time, and the

739
00:34:28,920 --> 00:34:31,039
people that buy our beers off the shelves. It's validation

740
00:34:31,239 --> 00:34:36,039
for them, the ones that support us every single day

741
00:34:36,119 --> 00:34:40,000
that they're making the right decision too, you know, support

742
00:34:40,159 --> 00:34:43,039
and keep something whether it be local or just a

743
00:34:43,079 --> 00:34:45,800
world class beer that's available to them. And you know

744
00:34:45,960 --> 00:34:48,519
that's always, uh, that's always a privilege that that we

745
00:34:48,599 --> 00:34:49,400
don't take lightly.

746
00:34:49,480 --> 00:34:50,199
Speaker 1: So I like that.

747
00:34:50,880 --> 00:34:53,559
Speaker 7: I like that kind of ethos and and you know,

748
00:34:53,599 --> 00:34:56,199
we try to carry that forward. And you know, it's

749
00:34:56,199 --> 00:34:58,239
an honor to be you know, kind of under a

750
00:34:58,239 --> 00:35:03,320
spotlight by and chosen buy some some uh fellow brewers

751
00:35:03,320 --> 00:35:05,760
that do some of the judging and and you know,

752
00:35:05,960 --> 00:35:07,679
some of the best palettes on a planet.

753
00:35:07,800 --> 00:35:10,239
Speaker 1: And you know, for us.

754
00:35:09,920 --> 00:35:13,000
Speaker 7: It's uh, it's it's just a really cool it's a

755
00:35:13,039 --> 00:35:15,360
really cool opportunity to be able to share that with

756
00:35:15,360 --> 00:35:16,480
with our supporting group.

757
00:35:16,880 --> 00:35:19,880
Speaker 1: What are you going to be serving for? Like people

758
00:35:19,960 --> 00:35:22,400
like myself that are in attendance in FOLBEB this year.

759
00:35:22,960 --> 00:35:26,239
Speaker 7: So we've got we've got some different entries that are

760
00:35:26,280 --> 00:35:30,320
going in that I can't name specifically, but you know,

761
00:35:30,440 --> 00:35:34,360
some some familiar but you know, one of the beers

762
00:35:34,360 --> 00:35:35,960
that we're really excited about is a part of the

763
00:35:36,039 --> 00:35:39,679
Logger Lounge, which is a collaboration that we're doing a

764
00:35:39,719 --> 00:35:41,559
lagger collaboration that we're releasing.

765
00:35:42,119 --> 00:35:42,239
Speaker 1: Uh.

766
00:35:42,280 --> 00:35:45,239
Speaker 7: I think we're packaging on Friday of this week, so

767
00:35:45,440 --> 00:35:48,239
we're just gearing up in time for next week. It's

768
00:35:48,239 --> 00:35:51,800
a it's a collaboration we're working on with with Relish,

769
00:35:51,800 --> 00:35:55,679
which is an independent clothing brand here in Chicago and

770
00:35:55,920 --> 00:35:58,960
uh that's called good Old Green Leaf of Death and

771
00:35:59,719 --> 00:36:04,480
are Uh we're doing a unique approach to a lagger

772
00:36:04,519 --> 00:36:06,320
with a little bit more of a modern hot profile

773
00:36:06,920 --> 00:36:09,119
and that'll be available in the Lagger Lounge, which is

774
00:36:09,159 --> 00:36:11,960
also you know, an awesome opportunity for anyone that is

775
00:36:12,000 --> 00:36:15,159
attending to give their palettes a break from the bourbon

776
00:36:15,239 --> 00:36:17,800
barrel age wash and the barley wines and the big, big,

777
00:36:17,800 --> 00:36:21,480
big beers and take a break with something kind of

778
00:36:21,559 --> 00:36:23,599
light and crispy. So you know, we're excited to share

779
00:36:23,599 --> 00:36:24,599
that with everybody as well.

780
00:36:24,960 --> 00:36:26,800
Speaker 1: I'm looking forward to trying that. Yeah. I loved the

781
00:36:26,920 --> 00:36:30,599
Logger Lounge last year because yeah, after a while, it's like, yeah,

782
00:36:30,599 --> 00:36:34,760
I get I got to cleanse this palette a bit. Yeah.

783
00:36:34,840 --> 00:36:37,159
Speaker 7: Yeah. Charlotte Converse is a big part of that. She's

784
00:36:36,920 --> 00:36:38,920
a she's a part of the crew here at Salomov,

785
00:36:39,000 --> 00:36:41,920
and she volunteers her time to go over there and

786
00:36:42,199 --> 00:36:44,679
help run that every single year. So you know, it's

787
00:36:45,039 --> 00:36:47,239
it's something that's near and dear to us, and and

788
00:36:47,400 --> 00:36:49,280
you know, it's really a cool experience for the people

789
00:36:49,320 --> 00:36:51,960
to come in and just do something different other than

790
00:36:52,000 --> 00:36:53,920
the barrel aged beers too, and highlight a lot of

791
00:36:54,000 --> 00:36:57,639
fresh a little fresh laggers that are that are awesome

792
00:36:57,679 --> 00:36:59,880
and local or from people coming in from outside.

793
00:37:00,239 --> 00:37:02,880
Speaker 1: Yeah, and I thought that was cool last year. I

794
00:37:03,000 --> 00:37:06,599
wasn't sure like what the crowd would be like up there,

795
00:37:06,639 --> 00:37:10,280
but it was packed a couple times I ran up there.

796
00:37:10,559 --> 00:37:12,559
At first, you weren't sure like it figured out. Maybe

797
00:37:12,599 --> 00:37:15,119
everyone's just gonna make sure they could hit all the

798
00:37:15,199 --> 00:37:18,320
breweries they want to go to and sample the barrel

799
00:37:18,320 --> 00:37:20,840
aged stuff. But now that Logger lounge was packed last year.

800
00:37:21,320 --> 00:37:23,880
Speaker 7: Yeah, you know, I think the Guild always does amazing

801
00:37:24,159 --> 00:37:29,840
ways to keep this entire event fresh and keep everybody engaged.

802
00:37:29,880 --> 00:37:34,320
And you know, against spotlight local beer and beer from that,

803
00:37:34,440 --> 00:37:36,480
they were able to attract with this event from all

804
00:37:36,519 --> 00:37:39,719
over the world. And you know, it's just another level

805
00:37:39,760 --> 00:37:42,760
of experience for Pitteons to come in and do something different.

806
00:37:43,000 --> 00:37:45,960
Speaker 1: I would think that an event like a barrel aged event,

807
00:37:46,360 --> 00:37:51,960
it's different than your typical awards competition. When you're planning

808
00:37:52,000 --> 00:37:55,360
ahead for event like Faubad, is that more of a

809
00:37:55,480 --> 00:37:59,639
long game where you yourself the team over at solimn

810
00:37:59,639 --> 00:38:02,400
Oath you kind of have to see how the batches

811
00:38:02,480 --> 00:38:03,599
develop over time.

812
00:38:04,159 --> 00:38:06,920
Speaker 7: Yeah. Absolutely, And you know, we we might have barrel

813
00:38:06,920 --> 00:38:11,159
age projects that we're excited about for this competition that

814
00:38:11,239 --> 00:38:13,960
aren't ready on the timeline of when we're able to

815
00:38:14,000 --> 00:38:17,079
bring it in right, so you know, through our process

816
00:38:17,320 --> 00:38:20,239
and you know we're we've got barrel age projects going

817
00:38:20,760 --> 00:38:23,840
year round all the time. We have we have a

818
00:38:23,880 --> 00:38:26,360
group for us that Solemn Oath call the Old Order

819
00:38:26,400 --> 00:38:28,639
and the New Order which is like our barrel Aged

820
00:38:28,679 --> 00:38:32,599
Beer Society, uh for for our group, for Aper Villain

821
00:38:32,599 --> 00:38:35,119
and for Chicago locations and and you know, so we've

822
00:38:35,119 --> 00:38:39,800
got projects that we're dropping NonStop throughout the year. So

823
00:38:40,480 --> 00:38:44,280
we're tasting barrels, you know, every few weeks, we're pulling

824
00:38:44,320 --> 00:38:47,239
nails and tasting barrels. And we've got projects that we

825
00:38:47,320 --> 00:38:49,719
think are ready or we need to get into package,

826
00:38:49,960 --> 00:38:52,480
or we need another six months on and just kind

827
00:38:52,480 --> 00:38:54,960
of go from there. But you know, absolutely we you know,

828
00:38:55,000 --> 00:38:59,320
we continue to design beers that are specific We've we

829
00:38:59,079 --> 00:39:02,000
we are receiving a fresh batch of barrels today. We've

830
00:39:02,039 --> 00:39:06,480
got fifteen bourbon and combination of bourbon and rye barrels

831
00:39:06,480 --> 00:39:10,880
that are coming in today that are just a big stout,

832
00:39:10,920 --> 00:39:13,880
big Russian imperial stout that we brewed specifically for barrel

833
00:39:13,880 --> 00:39:18,199
aging that you know will be part of some of

834
00:39:18,239 --> 00:39:22,639
the blends call it at the earliest this time next year, right,

835
00:39:23,000 --> 00:39:26,960
not necessarily into even individual beers, although we do design

836
00:39:27,440 --> 00:39:31,280
individual beers for barrel aging, but we'll also have some

837
00:39:31,320 --> 00:39:34,719
different things going or you know, we have the same

838
00:39:34,840 --> 00:39:38,559
beer for example, for this project going into three different

839
00:39:38,599 --> 00:39:41,800
kinds of bourbon barrels, two different kinds of rye barrels,

840
00:39:42,639 --> 00:39:44,679
a couple of little specialty ones that we wanted to

841
00:39:44,719 --> 00:39:47,440
mess with and see what happens with those two, and

842
00:39:47,760 --> 00:39:50,679
you know, we'll blend some of them together, blend different

843
00:39:50,719 --> 00:39:54,559
bourbons that we like to create a profile overall for

844
00:39:54,599 --> 00:39:57,960
a beer that we really digging or into. So yeah,

845
00:39:58,000 --> 00:40:04,800
I mean we're constantly planning, constantly experimenting and trying new elements,

846
00:40:04,960 --> 00:40:08,960
trying to recapture some magic that we loved from previous

847
00:40:09,840 --> 00:40:12,840
beers that we've either done straight up or blended. But

848
00:40:13,320 --> 00:40:16,559
you know, this whole process and the barrelasion process is

849
00:40:16,599 --> 00:40:21,840
a unique one. You know for us as earths. These

850
00:40:21,880 --> 00:40:25,800
are a lot more time prohibitive and you know, very

851
00:40:25,920 --> 00:40:31,519
very specialized and patience and you know that's what makes

852
00:40:31,559 --> 00:40:34,239
something like Phobavs so exciting because these are some of

853
00:40:34,239 --> 00:40:37,239
the best beers from some of the most talented people,

854
00:40:37,920 --> 00:40:42,320
chosen by these you know, toppers from all over the

855
00:40:42,320 --> 00:40:45,880
world and it comes right here into Chicago, and you know,

856
00:40:46,079 --> 00:40:49,400
that's just a really cool element of it. This is

857
00:40:49,480 --> 00:40:51,639
the best of their best and the ones that they're

858
00:40:51,679 --> 00:40:54,599
extremely excited about, not just the fresh beers that we

859
00:40:54,679 --> 00:40:57,400
make on a daily basis, right, Yeah, it was so

860
00:40:57,519 --> 00:41:01,079
amazing just tasting so many differentferent types of beers.

861
00:41:01,119 --> 00:41:04,079
Speaker 1: I remember last year I forget the brewery, so please

862
00:41:04,159 --> 00:41:07,079
I apologize to them, but they had a barely aged

863
00:41:07,199 --> 00:41:10,599
pickle beer that I was a little apprehensive, but that

864
00:41:10,719 --> 00:41:14,320
was actually quite good. And tasting beers with the different

865
00:41:14,400 --> 00:41:17,440
woods involved, it was just phenomenal. Yeah.

866
00:41:17,480 --> 00:41:20,039
Speaker 7: No one thing I like about Phoebap too, especially you know,

867
00:41:20,440 --> 00:41:22,679
you kind of even ask from a planning standpoint for

868
00:41:22,760 --> 00:41:26,079
us as brewers, but you know for planning as patrons

869
00:41:26,679 --> 00:41:30,320
or as people attending, you know, they're trying to wrap

870
00:41:30,360 --> 00:41:32,239
their heads around it. You know, one thing I really

871
00:41:32,320 --> 00:41:35,920
like about Foebap is, you know, given the fact that

872
00:41:36,119 --> 00:41:39,440
you know, some people just maybe aren't that into beers,

873
00:41:39,440 --> 00:41:41,760
so they're not into IPAs, or they're not into loggers

874
00:41:41,800 --> 00:41:45,199
or anything like that, like the profiles of the beers

875
00:41:45,239 --> 00:41:48,760
that come through with different wine barrel aged elements, with

876
00:41:48,800 --> 00:41:52,800
bourbon barrel aged elements. You know, this is a pretty conducent.

877
00:41:52,800 --> 00:41:55,599
You know, it's a little intimidating I think for less

878
00:41:56,199 --> 00:42:01,079
savvy craft beer people. But you know, if you were

879
00:42:01,079 --> 00:42:04,519
going to bring someone that is primarily a wine drinker

880
00:42:05,000 --> 00:42:07,960
to a beer event like this is the one because

881
00:42:08,400 --> 00:42:12,280
you know they're gonna they're gonna have a lot of

882
00:42:12,400 --> 00:42:17,960
familiar flavor profiles from you know, French oak and you

883
00:42:18,000 --> 00:42:22,599
know cabernet, barrel aged Russian Imperial stouts as opposed to

884
00:42:23,000 --> 00:42:26,480
you know, like here's the freshest hop that tastes like

885
00:42:26,559 --> 00:42:29,880
a different kind of nectarine, right, Like, I think, I

886
00:42:29,880 --> 00:42:33,400
think this is walt intimidating at its at its face,

887
00:42:33,519 --> 00:42:35,880
this is the This is also a great event for

888
00:42:35,880 --> 00:42:38,159
for novices to the craft beer community.

889
00:42:38,400 --> 00:42:42,440
Speaker 1: When you're coming up with a recipe, is it different

890
00:42:42,559 --> 00:42:46,440
when you're doing something for like say a barrel age

891
00:42:46,519 --> 00:42:50,400
stout as opposed to a non barrel age where you're

892
00:42:50,440 --> 00:42:53,440
developing a recipe that maybe the wood is doing more

893
00:42:53,440 --> 00:42:54,280
of the heavy lifting.

894
00:42:54,920 --> 00:42:57,639
Speaker 7: Yeah, absolutely, you know, I think, uh, you know, we

895
00:42:57,639 --> 00:43:01,440
we we designed beers specifically with some sort of time frame,

896
00:43:01,480 --> 00:43:06,159
a lot of time and mind, but we'll also design uh,

897
00:43:06,199 --> 00:43:12,679
you know, a larger, high ABV based out that's designed

898
00:43:12,840 --> 00:43:16,480
to be blended with other more exotic woods or something

899
00:43:16,639 --> 00:43:19,840
like that, so that there's a base of reliability that

900
00:43:19,880 --> 00:43:21,920
doesn't push it too far one way or the other.

901
00:43:23,079 --> 00:43:26,639
But absolutely, you know, we we we definitely take that

902
00:43:26,760 --> 00:43:30,039
into mind. You know, for example, especially in like a

903
00:43:30,039 --> 00:43:31,960
a in a world with a lot of adjuncts when

904
00:43:31,960 --> 00:43:34,440
it comes to stouts in the the last three and

905
00:43:34,519 --> 00:43:36,679
five years have really shown us, you know, like a

906
00:43:36,719 --> 00:43:38,760
lot of those kind of elements, will design a beer

907
00:43:38,800 --> 00:43:42,199
a specific way to maybe add a fresh adjunct to

908
00:43:42,280 --> 00:43:44,800
it at the end prior to package after it sat

909
00:43:44,840 --> 00:43:47,800
for two years. Right like you know, we're not We're

910
00:43:47,840 --> 00:43:50,719
not taking coffee and flushing it into a into a

911
00:43:50,719 --> 00:43:53,960
barrel and let that oxidize for two years, where you know,

912
00:43:54,000 --> 00:43:57,639
there's different process pieces and different elements to it that

913
00:43:57,639 --> 00:44:01,119
that we are designing specifically for that barrel aged experience.

914
00:44:01,519 --> 00:44:05,559
Speaker 1: Absolutely, now I've noticed it. Maybe it's just my perception,

915
00:44:05,800 --> 00:44:10,920
but maybe seven eight years ago there were more adjuncts

916
00:44:11,079 --> 00:44:13,079
where now I think a lot of the releases are

917
00:44:13,239 --> 00:44:16,760
just showcasing the different woods. Is that something that you

918
00:44:16,840 --> 00:44:17,440
see as well?

919
00:44:17,800 --> 00:44:21,599
Speaker 7: You see a lot you know with the barrel aged stuff. Yes,

920
00:44:21,800 --> 00:44:24,079
you do see a lot more blending, a lot more,

921
00:44:24,559 --> 00:44:28,920
a lot more breweries blending and getting into the art

922
00:44:28,960 --> 00:44:31,760
of blending, which is a skill in in and of itself.

923
00:44:32,360 --> 00:44:34,360
I do think stouts in general, you still see a

924
00:44:34,360 --> 00:44:38,280
lot of a lot of adjunct did elements to it,

925
00:44:39,119 --> 00:44:41,880
you know, from the pastry stout universe, and I think

926
00:44:42,039 --> 00:44:46,000
some of that bleeds into barrel aged beers too. But

927
00:44:46,840 --> 00:44:48,639
you know, I think there's a cycle to all of it.

928
00:44:48,800 --> 00:44:51,719
And you know, I think, you know, even with us

929
00:44:51,760 --> 00:44:55,599
winning Bested Show last year for Valda orr like, not

930
00:44:55,719 --> 00:44:57,880
that we didn't think it was a world class beer,

931
00:44:58,000 --> 00:45:01,320
but you know, you talk to any customer or you

932
00:45:01,400 --> 00:45:05,280
talk to any brewer and the wild and retber you know,

933
00:45:05,519 --> 00:45:09,280
Surge was ten years years ago, right like, and here

934
00:45:09,280 --> 00:45:12,440
we are at the most prestigious barrel age beer festival

935
00:45:12,480 --> 00:45:15,280
in the world, winning best in Show with with a

936
00:45:15,480 --> 00:45:17,679
with a Brett beer, right And you know, I think

937
00:45:18,079 --> 00:45:20,440
some things just hit at the right moment and they're

938
00:45:20,519 --> 00:45:23,480
packaged at the right time. And you know, for competition,

939
00:45:23,679 --> 00:45:26,679
everything pushing in the right direction. It's a lot of

940
00:45:26,719 --> 00:45:29,679
it's a timing thing. And you know, the palettes of

941
00:45:29,679 --> 00:45:31,840
the judges that have been selected that have you know,

942
00:45:31,880 --> 00:45:35,000
that are chosen to do the highest level of it.

943
00:45:35,079 --> 00:45:39,119
And I think I just think there's a there's a

944
00:45:39,239 --> 00:45:41,400
there's a time ark to it, and you know, people

945
00:45:41,400 --> 00:45:44,159
are going to keep pushing innovation. But you know, a

946
00:45:44,159 --> 00:45:47,320
lot of the barrel aged elements are you know, a

947
00:45:47,360 --> 00:45:49,320
lot of the skill sets that we're really trying to

948
00:45:49,360 --> 00:45:52,880
shine through with a festival like this are skills that

949
00:45:52,920 --> 00:45:57,239
are hundreds of years old, very European inspired pieces, you know,

950
00:45:57,320 --> 00:45:59,280
especially with the wild beers that have been coming through

951
00:45:59,320 --> 00:46:03,239
for for generations. So I think turning new people onto

952
00:46:03,239 --> 00:46:05,119
new things, there's always going to be a time for that.

953
00:46:05,280 --> 00:46:08,280
But you know, it's just exciting to see an eclectic

954
00:46:08,320 --> 00:46:12,360
group of beers all in one place from hundreds of

955
00:46:12,360 --> 00:46:15,320
breweries from all over the world. I just think it's

956
00:46:15,360 --> 00:46:17,159
a cool experience to have here in our city.

957
00:46:17,599 --> 00:46:20,400
Speaker 1: Now you're more than just a barrell age brewery. It's Solomo,

958
00:46:20,760 --> 00:46:23,519
as I mentioned, lou is one of your beers. You

959
00:46:23,599 --> 00:46:27,320
also have a popular Seltzer under the City Water brand.

960
00:46:27,719 --> 00:46:31,159
Well hid in Hand continues to just knock it out

961
00:46:31,199 --> 00:46:34,800
of the park, including two of my favorites. New Rows.

962
00:46:34,920 --> 00:46:38,400
Whoever came up with the beer named after the Damned

963
00:46:38,760 --> 00:46:42,519
please give my sincere thank you to the seventy seven

964
00:46:42,599 --> 00:46:45,199
is another one that I usually grab all the time.

965
00:46:45,639 --> 00:46:48,599
The tea there they need to be commended. They keep

966
00:46:48,599 --> 00:46:52,039
putting out great beer after great beer. Yeah, thank you.

967
00:46:52,159 --> 00:46:55,400
Speaker 7: Yeah, we you know, we pride ourselves, especially being within

968
00:46:55,440 --> 00:46:59,360
this industry. It's it's a it's always a question.

969
00:46:59,519 --> 00:46:59,599
Speaker 4: You know.

970
00:46:59,639 --> 00:47:02,159
Speaker 7: People often ask me when and I'll meet them for

971
00:47:02,159 --> 00:47:05,079
the first time or something like that, like you know,

972
00:47:05,079 --> 00:47:08,400
what's your favorite beer, what's your favorite brewery? You know,

973
00:47:08,559 --> 00:47:11,599
I really drink even when I'm traveling or when I'm

974
00:47:11,639 --> 00:47:14,480
looking around. And our group is a really good example

975
00:47:14,519 --> 00:47:18,039
of this. But making great beers about having great process

976
00:47:18,199 --> 00:47:21,440
and having standards and rigorous standards of what we do

977
00:47:21,559 --> 00:47:25,719
to make high quality beer beyond that personal style preference,

978
00:47:25,800 --> 00:47:28,159
right like, if I know a brewery that I'm going

979
00:47:28,199 --> 00:47:31,360
to visit, if I know their processes are clean, then

980
00:47:31,360 --> 00:47:34,199
make world class beers. Which beer I'm going to have

981
00:47:34,320 --> 00:47:36,639
from them is really just a personal choice. And you

982
00:47:36,679 --> 00:47:38,880
know that's how we like to approach it. A solemn oath.

983
00:47:39,639 --> 00:47:41,519
We should be able to make every single beer that

984
00:47:41,519 --> 00:47:44,599
ever reaches your hands at a world class level. That's

985
00:47:44,639 --> 00:47:47,199
the standard that we set and you know, our team

986
00:47:47,280 --> 00:47:48,920
knocks it out of the park with that, and you

987
00:47:48,960 --> 00:47:52,639
know we continue to fight that and continue to push

988
00:47:52,679 --> 00:47:54,920
for that level of success every single day, which is

989
00:47:55,039 --> 00:47:58,400
you know, really is you know the pressure we put

990
00:47:58,400 --> 00:47:59,960
on ourselves to keep that standard.

991
00:48:00,679 --> 00:48:04,960
Speaker 1: They said, everyone that I've had has been fantastic. But

992
00:48:05,119 --> 00:48:07,360
another beer that I loved you put out earlier this

993
00:48:07,480 --> 00:48:10,400
year in the spring, was a project called Vibes Since

994
00:48:10,519 --> 00:48:14,559
nineteen twenty, which was brewed for International Women's Day. How

995
00:48:14,599 --> 00:48:15,920
did that project come about?

996
00:48:16,480 --> 00:48:20,679
Speaker 7: That is spearheaded by Charlotte Converse. Want to mention that

997
00:48:21,079 --> 00:48:24,079
Archie's our director of hospitality and Operations here at Salem,

998
00:48:24,199 --> 00:48:28,199
and excuse me, she spearhitded that project as something that

999
00:48:28,239 --> 00:48:30,559
she wanted to get behind. Started talking about it last

1000
00:48:30,639 --> 00:48:35,239
year at one point and then yeah, we're actually getting

1001
00:48:35,400 --> 00:48:37,800
geared up for the next phase of that. They're bearing

1002
00:48:37,880 --> 00:48:42,280
to brew that in December for a February release. They're

1003
00:48:42,280 --> 00:48:44,719
going to be doing a logger this year. More details

1004
00:48:44,760 --> 00:48:49,800
on that to come, but yeah, Charlotte wanted to create

1005
00:48:49,840 --> 00:48:56,079
an opportunity for women and some other underrepresented groups in

1006
00:48:56,280 --> 00:49:00,480
the brewing community and the hospitality community to have a

1007
00:49:00,559 --> 00:49:02,559
chance to come in to learn from each other, to

1008
00:49:03,400 --> 00:49:08,599
feel the support and understand some different aspects of the industry.

1009
00:49:08,639 --> 00:49:11,280
Maybe something that you know, even you know, part of

1010
00:49:11,320 --> 00:49:13,880
that project is like people that work at bars and

1011
00:49:13,920 --> 00:49:17,079
restaurants and with the hospitality front, they might have had

1012
00:49:17,159 --> 00:49:20,639
an experience or be exposed to beer operations and how

1013
00:49:20,679 --> 00:49:23,000
we make beer or something like that, even though they're

1014
00:49:23,039 --> 00:49:25,239
a key component to this with them selling it out

1015
00:49:25,239 --> 00:49:27,920
in the front lines every day. And you know, with her,

1016
00:49:28,679 --> 00:49:33,519
she just really works hard and does an excellent job

1017
00:49:33,559 --> 00:49:37,880
at creating this community that creates an opportunity for some

1018
00:49:37,880 --> 00:49:40,280
people to learn from each other. And that's really you

1019
00:49:40,320 --> 00:49:43,079
know how I view what it's about. And you know,

1020
00:49:43,079 --> 00:49:45,000
we're excited for the next phase of it coming in

1021
00:49:46,079 --> 00:49:47,719
coming in Q one of twenty twenty five.

1022
00:49:48,320 --> 00:49:50,639
Speaker 1: That's awesome. I mean I remember reading about it on

1023
00:49:50,679 --> 00:49:53,639
your website and just had like an all star cast

1024
00:49:53,719 --> 00:49:56,800
of people that were involved in the project. And I'm

1025
00:49:56,800 --> 00:49:58,719
glad to see this is going to be, you know,

1026
00:49:58,760 --> 00:50:02,199
an annual thing. So that's awesome. Yep, yep, yeah, ye.

1027
00:50:02,320 --> 00:50:07,760
Speaker 7: Hundreds of brewers and hundreds of different restaurant groups and

1028
00:50:07,840 --> 00:50:10,519
you know, it's just so cool. And you know it's

1029
00:50:10,559 --> 00:50:12,960
also amazing is you know with our supply chain, like

1030
00:50:13,280 --> 00:50:16,400
every single supplier that we have from hops to you know,

1031
00:50:16,480 --> 00:50:19,000
bsg's a part of it. Every year We've got Haas

1032
00:50:19,880 --> 00:50:22,440
has been a part of it. It's you know, Hopsteiner,

1033
00:50:23,000 --> 00:50:25,679
all these all these groups that support us and that

1034
00:50:25,719 --> 00:50:29,679
we work with and partnership making quality beer products every day.

1035
00:50:30,599 --> 00:50:34,119
It didn't take a second request. Everybody jumped at this

1036
00:50:34,159 --> 00:50:38,679
opportunity to support something as cool and unique as what

1037
00:50:38,960 --> 00:50:40,679
Charlotte and the Vibes project has.

1038
00:50:40,559 --> 00:50:41,239
Speaker 1: Been building it.

1039
00:50:41,360 --> 00:50:43,519
Speaker 7: And you know a lot more to come, and I'll

1040
00:50:44,159 --> 00:50:46,559
I'll let the people that are running that aspect of

1041
00:50:46,599 --> 00:50:49,000
it break the news on what the twenty twenty five

1042
00:50:49,039 --> 00:50:49,480
plan is.

1043
00:50:49,519 --> 00:50:51,079
Speaker 1: But some cool suffering the works, I can tell you

1044
00:50:51,159 --> 00:50:54,840
that I'm looking forward to it. So yeah, so next spring,

1045
00:50:55,360 --> 00:50:59,480
check out Vibes since nineteen twenty that's a great beer.

1046
00:51:00,599 --> 00:51:01,840
Speaker 7: Called Bones from the Heartland.

1047
00:51:02,119 --> 00:51:05,800
Speaker 1: Vibes from the Heartland. All right, very good, very good.

1048
00:51:06,239 --> 00:51:08,039
I can mention of the intro that you have two

1049
00:51:08,119 --> 00:51:12,360
locations in Illinois, the original one that's in Naperville and

1050
00:51:12,400 --> 00:51:14,880
the newer one that opened up a couple of years

1051
00:51:14,920 --> 00:51:17,760
ago on Armitage here in the city. How are the

1052
00:51:17,840 --> 00:51:19,360
two different from each other?

1053
00:51:19,679 --> 00:51:23,960
Speaker 7: Yeah, it's it's been amazing to have, you know, being

1054
00:51:23,960 --> 00:51:27,119
a suburban brewery or suburban based brewery to bridge into

1055
00:51:27,119 --> 00:51:29,639
the city with you know, an experience and an authentic

1056
00:51:29,880 --> 00:51:32,800
voice of what we've been able to do. You know,

1057
00:51:33,000 --> 00:51:36,760
in Aperville, it's it's very much you know, we have

1058
00:51:36,800 --> 00:51:42,159
a large production facility thirty thousand square feet and you know,

1059
00:51:42,480 --> 00:51:45,440
large fats everywhere, and you know, it's it. We opened

1060
00:51:45,480 --> 00:51:48,599
up at twenty twelve, so it feels and looks like

1061
00:51:48,760 --> 00:51:51,800
very much of that era, like a like a small

1062
00:51:51,880 --> 00:51:55,000
bar tapped into a concrete box right like just backed

1063
00:51:55,039 --> 00:51:58,159
into the corner of it. And in Chicago we've got

1064
00:51:58,159 --> 00:52:01,920
a much more unique experience. It's more of like a

1065
00:52:01,960 --> 00:52:04,840
dive bar with some European influence. We've got an amazing

1066
00:52:04,880 --> 00:52:08,760
staff at both locations. But you know, for for for

1067
00:52:08,800 --> 00:52:12,039
our Chicago our Local Square location, it's uh, you know,

1068
00:52:13,280 --> 00:52:16,000
a lot softer, it's a lot it's more of a

1069
00:52:16,480 --> 00:52:19,079
neighborhood spot, which we take a lot of pride in

1070
00:52:19,159 --> 00:52:22,840
as well. And you know, I think we're always so

1071
00:52:23,039 --> 00:52:27,320
confident with with with the tap rooms that if people

1072
00:52:27,360 --> 00:52:29,559
come in check us out, that they're going to become

1073
00:52:29,679 --> 00:52:32,000
fans and suborders of Solemn Oath and in and hand,

1074
00:52:32,079 --> 00:52:35,079
and you know that that rings true with both of

1075
00:52:35,119 --> 00:52:38,599
our locations, so you've got different drinking habits. The suburbs

1076
00:52:38,599 --> 00:52:40,920
are much more I p a focused, and I can

1077
00:52:40,920 --> 00:52:42,599
tell you that any logger that we tap in the

1078
00:52:42,599 --> 00:52:44,960
city is the one that's going to go for a

1079
00:52:45,079 --> 00:52:49,239
second and third. So it's uh, that part of it's

1080
00:52:49,239 --> 00:52:52,039
been pretty interesting to figure out and navigate with our

1081
00:52:52,079 --> 00:52:54,239
fresh beers and how we want to approach stuff. But

1082
00:52:54,760 --> 00:52:57,199
you know, we're always looking for just a cool experience

1083
00:52:57,239 --> 00:53:02,039
and you know, doing something different and bringing people beer

1084
00:53:02,239 --> 00:53:05,360
in a very solemn oath way, and both of our

1085
00:53:05,400 --> 00:53:07,960
locations knock it out of the park with that. More importantly,

1086
00:53:08,519 --> 00:53:10,920
the people that are handing you the beer over the bar.

1087
00:53:11,079 --> 00:53:14,960
You know, I always joke that I can't I can't.

1088
00:53:15,159 --> 00:53:17,239
We can teach people to make beer, we can teach

1089
00:53:17,239 --> 00:53:19,920
people to sell beer, but I can't teach people not

1090
00:53:20,000 --> 00:53:22,880
to be a jerk, right, yeah, Well, the quality of

1091
00:53:22,920 --> 00:53:25,840
the people is what we put, you know, what we

1092
00:53:25,920 --> 00:53:28,800
put right alongside the quality of the beer. And and

1093
00:53:28,840 --> 00:53:30,719
you know that's really what brings it to life, is

1094
00:53:30,719 --> 00:53:33,519
the is the people that are that are there experience

1095
00:53:33,559 --> 00:53:36,960
it and presenting it to you. So you know, I'm

1096
00:53:36,960 --> 00:53:39,519
proud of the teams that we have at both locations,

1097
00:53:39,559 --> 00:53:41,920
and and you know, we just we just keep growing,

1098
00:53:42,000 --> 00:53:45,239
keep going, and and you know, keep creating new experience,

1099
00:53:45,480 --> 00:53:49,480
your experiences for people. Well, because you know, one one thing,

1100
00:53:49,639 --> 00:53:53,639
one element I really love about just our industry in general,

1101
00:53:53,960 --> 00:53:57,760
is the fact that we go through you know, whether

1102
00:53:57,760 --> 00:53:59,519
it be work in marketing, or you're working in the

1103
00:53:59,519 --> 00:54:02,000
front of house, or you're working on the back end

1104
00:54:02,000 --> 00:54:04,320
making a beer, or you're helping on the pack line,

1105
00:54:04,559 --> 00:54:07,440
or you know, our distributors and our drivers and our

1106
00:54:07,440 --> 00:54:09,559
wholesaler and all that sort of thing, and you know,

1107
00:54:09,760 --> 00:54:10,880
all of us, at the end of the day, we

1108
00:54:10,880 --> 00:54:13,519
have this like tangible thing that no matter what area

1109
00:54:13,599 --> 00:54:16,039
of the building you're working in, it's a physical product.

1110
00:54:16,800 --> 00:54:18,920
And we all have our unique ways that we could

1111
00:54:18,920 --> 00:54:21,119
screw it up along the way if somebody doesn't you know,

1112
00:54:21,159 --> 00:54:22,960
we can through a perfect beer. We can sell our

1113
00:54:22,960 --> 00:54:26,000
a perfect beer. And if packaging goes wild, the packaging

1114
00:54:26,000 --> 00:54:29,760
has a rough day, we now have a way that

1115
00:54:29,840 --> 00:54:31,840
we mess it out. You know, everybody's got their own

1116
00:54:31,880 --> 00:54:35,000
opportunity along that path. But you know, at the end

1117
00:54:35,039 --> 00:54:37,599
of the day, when we can hand that someone hand

1118
00:54:37,639 --> 00:54:40,280
someone a beer at brass and bar or reach someone

1119
00:54:40,280 --> 00:54:42,880
at a grocery store shelf. You know, we make a

1120
00:54:42,920 --> 00:54:46,840
product that people celebrate awesome things in their lives with

1121
00:54:47,119 --> 00:54:49,480
or with their feet up after a hard day and

1122
00:54:49,599 --> 00:54:52,679
take a moment to themselves, give them give themselves a break.

1123
00:54:52,719 --> 00:54:56,239
You know, we we we don't take that responsibility lightly.

1124
00:54:56,519 --> 00:54:59,159
And you know how we make our beers, how we

1125
00:55:00,039 --> 00:55:03,519
roach our people in our own spaces. We're looking through

1126
00:55:03,559 --> 00:55:07,159
that lens of trying to engage with that person and

1127
00:55:07,440 --> 00:55:09,400
either help them celebrate or help them get through what

1128
00:55:09,440 --> 00:55:12,840
they're getting through. And you know, that's that's our job

1129
00:55:12,880 --> 00:55:15,400
in all of this, and I like to think that

1130
00:55:15,440 --> 00:55:16,880
our team takes that approach as well.

1131
00:55:17,360 --> 00:55:19,719
Speaker 1: I'll be at the city location probably in about an

1132
00:55:19,760 --> 00:55:24,480
hour after we hang up here. I just missed going

1133
00:55:24,519 --> 00:55:27,599
to the Naperville one. I know last year I stopped

1134
00:55:27,599 --> 00:55:30,960
over at Gobrewing to talk to Joe there and this

1135
00:55:31,159 --> 00:55:33,079
was like late in the afternoon, and I'm just thinking,

1136
00:55:33,079 --> 00:55:36,000
I'll rush hour driving back from Naperville is going to

1137
00:55:36,039 --> 00:55:37,800
be rough. But one of these days I'll have to

1138
00:55:37,840 --> 00:55:40,320
make it back out there and check out the Naperville

1139
00:55:40,360 --> 00:55:41,880
location on Quincy. Yep.

1140
00:55:41,920 --> 00:55:44,639
Speaker 7: Yeah, I mean if if you're in the Logn Square

1141
00:55:44,679 --> 00:55:46,679
area or if you're ever at our city location, if

1142
00:55:46,719 --> 00:55:48,960
you if you time it right, it's forty five minutes,

1143
00:55:49,159 --> 00:55:49,800
so it's not far.

1144
00:55:49,840 --> 00:55:52,880
Speaker 1: I got it. Well, this was a little longer. Coming

1145
00:55:52,960 --> 00:55:55,840
back was like two hours. I'm like, oh, I'm glad

1146
00:55:55,880 --> 00:55:58,199
I didn't stop, or maybe I should have just to

1147
00:55:58,360 --> 00:56:02,039
waste a little time so I'm not stuck in Naperville traffic.

1148
00:56:02,400 --> 00:56:04,559
Speaker 7: Yeah, for those for those listening, that is not the

1149
00:56:04,599 --> 00:56:07,320
time to frame on the weekends, Okay, pop out a

1150
00:56:07,320 --> 00:56:09,920
lot easier on the weekends and companying out and hit

1151
00:56:09,960 --> 00:56:11,039
a couple of broers in the area.

1152
00:56:11,239 --> 00:56:13,679
Speaker 1: Yeah, this was a Friday afternoon. It was poor planning

1153
00:56:13,719 --> 00:56:18,559
on my parts. Yeah, all right, once again, you got

1154
00:56:18,679 --> 00:56:21,880
to check out solim Oath. They have two locations in Naperville.

1155
00:56:21,920 --> 00:56:26,199
It's at sixteen sixty one Quincy Avenue. The Chicago location

1156
00:56:26,880 --> 00:56:31,800
is it twenty nine nineteen West Armitage. John. I really

1157
00:56:31,840 --> 00:56:34,360
appreciate you coming on and talking about this. I'm looking

1158
00:56:34,400 --> 00:56:37,199
forward to popping over to the city location in a

1159
00:56:37,239 --> 00:56:39,159
little bit and I will see you in a couple

1160
00:56:39,199 --> 00:56:40,039
of weeks at Faebab.

1161
00:56:40,199 --> 00:56:42,119
Speaker 7: All right, Yeah, looking forward to seeing everyone at phoebab

1162
00:56:42,400 --> 00:56:44,199
and appreciate the time and thank for having us.

1163
00:56:44,360 --> 00:56:52,159
Speaker 1: All right, thanks again, John, take care all right. The

1164
00:56:52,159 --> 00:56:54,199
beer that I'm going to have right now comes from

1165
00:56:54,239 --> 00:56:57,599
Old Irving. This was the Dojie that we were talking

1166
00:56:57,599 --> 00:57:01,440
about during the interview. This is a West Coast pilsner,

1167
00:57:01,840 --> 00:57:06,719
five point seven percent alcohol. They use Citra Amarillo and

1168
00:57:06,840 --> 00:57:10,199
Citra hops. I'm a huge fan of this. I've had

1169
00:57:10,199 --> 00:57:12,960
this before. I think I even did a video on this.

1170
00:57:13,039 --> 00:57:15,679
So but I'm a big fan of doji, So let's

1171
00:57:15,679 --> 00:57:28,719
crack it open. Doji's a really nice, light, pale color,

1172
00:57:28,800 --> 00:57:31,800
good couple fingers of foam hair, smells great. You get

1173
00:57:31,840 --> 00:57:36,159
all that big floral hop a roma here. I don't

1174
00:57:36,159 --> 00:57:38,039
know if I'm getting fruit in this, but to me,

1175
00:57:38,280 --> 00:57:41,400
like the aromas hitting me is more floral. But I

1176
00:57:41,440 --> 00:57:44,519
really do think it smells great, and that's just so good.

1177
00:57:45,079 --> 00:57:47,039
It's like the best of everything. So if you like

1178
00:57:47,079 --> 00:57:51,039
a nice crispy lagger, this is a pillsner. It's got

1179
00:57:51,039 --> 00:57:54,400
a nice clean finish to it. But those hops hit

1180
00:57:54,480 --> 00:57:57,199
you right up front. So if you're a fan of

1181
00:57:57,280 --> 00:58:00,559
Citra am Maillo and Citra, you're gonna lie this. So

1182
00:58:00,599 --> 00:58:02,280
I really do think this is the best of both

1183
00:58:02,320 --> 00:58:06,719
worlds crushable beer. I'm a huge fan of Doji. They

1184
00:58:06,800 --> 00:58:09,239
mentioned on the interview that this is a year round,

1185
00:58:09,639 --> 00:58:11,880
so you could pick this up everywhere. You could pick

1186
00:58:11,920 --> 00:58:15,119
it up at the brewery or I'm not sure about

1187
00:58:15,119 --> 00:58:17,519
the grocery stores. I think the only things that I've

1188
00:58:17,559 --> 00:58:20,760
seen at like my grocery stores at least have been

1189
00:58:20,840 --> 00:58:24,480
the Beezer and maybe some of the cushy sour. But

1190
00:58:24,519 --> 00:58:27,239
I'm sure you could pick this up at your bingies,

1191
00:58:27,360 --> 00:58:30,519
your bottle shops. But Doji's a great beer. So if

1192
00:58:30,559 --> 00:58:34,639
you see this West Coast pilsner, Doji from Old Irving Brewing,

1193
00:58:35,039 --> 00:58:42,480
put this one in the carts, all right. The beer

1194
00:58:42,480 --> 00:58:46,159
that I'm gonna have now is from Hidden Hand. This

1195
00:58:46,239 --> 00:58:49,480
is their meadow Lark. This is a food or aged

1196
00:58:50,079 --> 00:58:54,920
pale lagger. They use spacific Northwest tops here, according to

1197
00:58:54,960 --> 00:58:58,880
the cana, has a soft oak reminder that everything is

1198
00:58:58,960 --> 00:59:01,880
better with the pale lagger, So who am I to

1199
00:59:02,000 --> 00:59:04,280
argue with that? This is going to clock in at

1200
00:59:04,320 --> 00:59:08,360
four point seven percent alcohol. Let's crack open Metal Lark.

1201
00:59:19,159 --> 00:59:23,920
Metal Lark has a nice beautiful color here, good couple

1202
00:59:23,960 --> 00:59:28,199
fingers have fullham good creamy look to this here. I

1203
00:59:28,320 --> 00:59:32,280
like the aroma a lot. I mean it just smells fantastic.

1204
00:59:32,320 --> 00:59:35,519
You get everything out of this aroma. It smells phenomenal.

1205
00:59:36,599 --> 00:59:43,760
That's delicious. That is so good. The fooder aging, you

1206
00:59:43,880 --> 00:59:49,119
get really slight barrel wood notes to this. I think

1207
00:59:49,159 --> 00:59:52,679
it really adds well to this beer. I mean it

1208
00:59:52,920 --> 01:00:00,880
just tastes delicious, really good finish to this. Hops are there.

1209
01:00:01,119 --> 01:00:03,840
You get a little of the hops at the end.

1210
01:00:04,519 --> 01:00:09,360
I mean, this is just spectacular. This is a phenomenal beer. Yeah,

1211
01:00:09,519 --> 01:00:13,760
there's nothing I could find wrong with this. This is

1212
01:00:13,960 --> 01:00:18,079
just absolutely spectacular. If you're in the Chicagoland area and

1213
01:00:18,119 --> 01:00:21,480
you see metal lark around you, you need to pick

1214
01:00:21,559 --> 01:00:24,679
this one up, put it in the cart. I don't

1215
01:00:24,679 --> 01:00:27,960
know if you're in an Aperville area or Chicago and

1216
01:00:28,000 --> 01:00:29,800
you're in the tap rooms, you can get it there,

1217
01:00:30,519 --> 01:00:32,880
or hopefully you could find this at you know, reputable

1218
01:00:32,880 --> 01:00:36,719
bottle shops around the area. But this is so good,

1219
01:00:37,280 --> 01:00:38,760
I need to just shut up and have a couple

1220
01:00:38,760 --> 01:00:41,840
more SIPs. So stand by. Yeah, that's really good. Like

1221
01:00:41,880 --> 01:00:44,840
you get those wood notes in there, you get the

1222
01:00:44,880 --> 01:00:48,519
hop notes. You definitely get some of the malt there,

1223
01:00:49,079 --> 01:00:54,599
but nothing is overpowering. It all is like perfectly balanced.

1224
01:00:55,239 --> 01:00:59,159
This is just an absolutely outstanding beer. If you see

1225
01:00:59,199 --> 01:01:01,599
metal lark or you, you got to put it in

1226
01:01:01,639 --> 01:01:05,079
the cart. Beautiful artwork on the can, nice black can

1227
01:01:05,559 --> 01:01:10,039
with a yellow gold bird on here, it's phenomenal. Put

1228
01:01:10,039 --> 01:01:12,840
it in the cart. Run, don't walk, just go grab

1229
01:01:12,920 --> 01:01:23,199
you some meadow lark. All right, that's going to wrap

1230
01:01:23,239 --> 01:01:26,119
things up for this edition of Beer in Front. I

1231
01:01:26,199 --> 01:01:28,400
thank you very much for listening, and I want to

1232
01:01:28,440 --> 01:01:31,719
thank once again the gentleman over at Old Irving and

1233
01:01:31,880 --> 01:01:35,079
Solemn Oath for talking about faebab. If you're going to

1234
01:01:35,159 --> 01:01:38,559
be there on Saturday, look for me. I will be

1235
01:01:38,679 --> 01:01:39,960
there and I hope to see you.

1236
01:01:40,039 --> 01:01:40,239
Speaker 2: Then.

1237
01:01:40,960 --> 01:01:43,599
Speaker 1: Next week is Thanksgiving, so I won't have a show

1238
01:01:43,679 --> 01:01:46,880
until then until the day afterwards. So I hope you

1239
01:01:46,960 --> 01:01:49,760
and yours have a great Thanksgiving. If you want to

1240
01:01:49,800 --> 01:01:53,159
hear the stuffing story, stay tuned at the end of this.

1241
01:01:53,639 --> 01:01:56,000
Have a great week, have a great holiday, and remember

1242
01:01:56,239 --> 01:01:59,920
sometimes the beer in front of you is the best one.

1243
01:02:00,079 --> 01:02:13,760
Hats all right. So here's my annual stuffing story. So

1244
01:02:14,840 --> 01:02:18,000
my parents were divorced some years I went to my

1245
01:02:18,119 --> 01:02:20,159
dad's side of the family. Some years I went to

1246
01:02:20,199 --> 01:02:23,440
my mom's. But when I was at my mother's side

1247
01:02:23,440 --> 01:02:27,719
of the family, my grandmother when she cooked every year

1248
01:02:28,159 --> 01:02:30,920
without fail. And now you know where I get this

1249
01:02:31,079 --> 01:02:35,360
foul mouth from my grandmother is making the turkey and

1250
01:02:35,400 --> 01:02:40,039
the stuffing and everything else without fail. Every year my

1251
01:02:40,119 --> 01:02:44,639
grandmother got the fucking stuffing's too dry. And it never was.

1252
01:02:44,719 --> 01:02:47,639
The stuffing was never dry. It was always great. Even

1253
01:02:47,679 --> 01:02:50,119
if it was I don't think it was stove top,

1254
01:02:50,239 --> 01:02:54,440
but it was whatever came from Dominix, which was the

1255
01:02:54,960 --> 01:02:58,239
grocery story went to as a family. But the stuffing

1256
01:02:58,400 --> 01:03:00,519
was never dry. It was always great, And every year

1257
01:03:00,519 --> 01:03:04,920
would be like, Nana, the stuffing's fine, it's perfect. A

1258
01:03:04,960 --> 01:03:08,599
lot of fucking stuffing's too dry. So after a couple

1259
01:03:08,639 --> 01:03:12,920
of years, we're gonna bust balls. So you know, my

1260
01:03:13,000 --> 01:03:16,320
grandmother's asking how everything was a lot of fucking stuffings

1261
01:03:16,320 --> 01:03:19,000
too dry, Nana, And then she'd get even more pissed.

1262
01:03:19,079 --> 01:03:23,239
So whatever you're doing for Thanksgiving, I hope you're stuffing

1263
01:03:23,679 --> 01:03:24,920
is nice and moist.