Speaker 1: This is Beer in Front, part of the Odd Pods
Media Network and Beer Media Group. Sometimes the beer in
front of you is the best one yet. I'll talk
to different people around the beer world and get their
stories all about beer. That's Beer in Front and it's
coming up now. Welcome to episode two hundred and thirty
one of Beer in Front. I'm your host Dave Zalatorus,
and Beer in Front is a proud odd Pods Media
Network member and charter member of the Beer Media Group.
Today's show, I'm going to have Dirty Water. This is
a new product out of New York. I'm going to
talk to the founder and CEO, Dominic Minogue, and we're
gonna have some Dirty Water. It's really good, so you're
gonna have to check this out. Also, later in the show,
since October is winding down, I'm gonna have the Sierra
Nevada Octoberfest as the Beer in Front. I know all
the Christmas beers are already coming out, so I'm gonna
have one last Octoberfest for the road, So stay tuned
for that. Leader in the show. I know some people
are inquiring about my back that's been bothering me for
a year. Knock on wood. My back is feeling pretty
good the last couple of weeks, so I don't know
if I've turned the corner, but you know, I do
exercises at home. I ice it down a lot, but
it's finally feeling almost normal. I mean the area where
I injured it is good. The rest of my back
sometimes is here and there, but that's age and the
fact that I drink beer as a site hustle doesn't help.
But the back itself is feeling pretty good. I don't
know if I'm going to be lifting kegs or anything.
It's functional. I don't need tile and all PM to
go to bed. You know, that part's pretty good. So
for those that are asking about my back, it's feeling
pretty good. In beer and beverage news, Bell's Brewery is
going to come out with Oberon Light next year. This
is going to be a four percent offering and it's
going to check in at ninety nine calories, So keep
an eye out for that next year. Sierra Nevada's Celebration
Ale should be on the shelves as you're listening to this.
This year, Sierra Nevada is going to donate one dollar
for every beryld Brood to the North Carolina Craft Brewers
Foundation and help out with hurricane relief. If you need
to do a seance, Samuel Adams is selling on their
website a home seance kit where you could have a
cold Sam Adams with the spirit of Samuel Adams, So
check out their website. The kit as I don't know,
some herbs and spices that I guess will help conjure
up Samuel Adams and a couple cool looking pine glasses.
So if you need a seance kit, to check out
Samuel Adams. All right, welcome back. Dirty Water is a
new heart seltzer that's out that I'm loving. Dirty Water
was unlike any beverage that's out there. Unlike others, it's
smell like a cheap car air freshener that you'll get
in the Ebert to hover up somebody cigarette habit. This
smells clean and the taste is terrific. Did I mention
dirty water has only ninety calories and zero sugar and
zero carbs. Joining me now to talk about dirty water
is Dominic Minogue, the founder and CEO Dominic. Thank you
so much for chatting today.
Speaker 2: Absolutely, thank thanks for having me on Dave.
Speaker 1: Yeah, before we get started on dirty Water. Can you
tell folks about yourself?
Speaker 2: Yes, so, yeah, I found a dirty water well. I've
been working out for two and a half years. But
before that, I was in an array of other businesses.
This is actually my first alcohol or CpG brand. Before this,
I was in mobile gaming. Actually I was doing that
for about five or six years. I was doing performance
marketing and products and operations. Before that, I was actually
in fashion, so I was doing a lot of stylings merchandising,
but I always knew I wanted to come back to
something that was a little more physical.
Speaker 1: Before we get going here, I'm going to crack this
open because I've had one earlier. I loved it. The
can art, I mean, you've got to see for yourself.
It's clean. I love everything about this. It's basic but
not boring. I love the font work, the color scheme
on this. So just by looks alone, you gotta grab it. Boy.
Let's crack this open.
Speaker 2: I will have one with you, all right, cheers cheers?
Speaker 1: Yeah, the look is great, and I love the aroma
on this. It just smells so good. The flavor is
phenomenal too, and it's so unique. It's unlike anything that's
out there. How many different variations did you have to
work on before you came up with this profile?
Speaker 2: Yeah, so I'll talk about the formulation and then give
a little bit of a descriptor for the folks at home.
But so the formulation it took about I would say
eleven or twelve months. It's interesting, right, So this is
my first beverage brand. And so the way that normally
works in the in the space is there are these
things called flavorhouses, and flavorhouses are the ones if you
don't have an internal team. Even people with internal teams,
they still work with external you know, agencies, but you
basically give them a brief of what you want and
you and you work back and forth with them on
getting to the end goal that you want. And so
some of these bigger companies what they do is they
have you know, a brief and they send it to
five or six different flavorhouses, right And for them it's
just you know, like you know, efficiencies and being able
to get the product as soon as possible, and so
they could pick and choose who, like, you know, does
it the best right now based off of what their
initial expectations were. But for me, since I was new
and don't have unlimited resources. I have to definitely choose,
you know, who to work with, So finding a flavorhouse
to work with me, and then also finding one that
kind of can align on the vision. Because when talking
about dirty water, right, my initial pitch was like, I
want a hard seltzer that doesn't really taste like a
hard seltzer, but doesn't taste like a beer but kind
of tastes like a beer, and like, you know, all
these like blurry descriptors that like doesn't really actually mean
anything at the end of the day. So I had
to kind of create a story with it. But luckily
I was able to work with one flavorhouse and yeah,
eleven twelve months later, was able to get a final product.
But usually if you're a bigger company, you're probably getting
that done in like two or three months.
Speaker 1: According to the descriptor, there's pair, there's citrus, there's malt
in here. And then for those with restrictions, this dirty water.
This is also gluten free. Correct, yep, gluten free.
Speaker 2: If you're diabetic, this is good to go there. And
so talking about the product a little bit, and it's funny, So,
like I mentioned malt, but there's actually no actual malten here.
It just has notes of it. Right, So this is
a hard seltzer. And there's two ways to make hard seltzer.
There's a spirit based and then you're malt based, right,
malt based in this case, people call it malt based,
but realistically it's just called sugar brew or fermented sugar.
And so that's sort of the process that happens here.
And so that's what mine is, White Claws malt based.
Truly's malt based. A lot of your other big ones
are malt based ones like high Noon or Neutral, those
are spirit based, so those are going to be your
vodka or tequila forward art seltzers. Mine specifically is malt.
And so the notes that you're getting, and the way
that I like describing the product is so you have
that par and sittrus as we mentioned, right, and that's
gonna be at the tip of your tongue, and that's
what you smell initially. But my whole thing with hard
seltzers is I don't like it to linger. Right. You
have these flavors and they want you to know it
tastes like black cherry or they want you to know
it tastes like watermelon, right, and so they put a
lot of that natural flavor extract in there, and that's
the stuff that lingers, right. It's that syrupy kind of flavor.
And so for me what I wanted was, obviously it
can't taste like nothing. So you have this little pear lemon,
and I chose pair because I don't think it's naturally
too sweet compared to like your candy sweet fruits. Yeah,
so you have like a little bit of that like
fruit flavor, but then it goes away, like when you
take a sip of it, it goes away like almost instantly,
and so you're left kind of finishing off with like
a little of like that sort of like multi essence
of the alcohol, followed by like almost what to be
described as like, in my opinion, a little winish or
even like rice winish, like kind of like finish at
the end. So it is kind of like hydrating, very light.
And for me, like think about drinking a coke, right,
you can drink one hundred cokes in the day. You're
never going to get sick of that flavor. And it's
by design, right, And for me, I wanted this to
be something sessionable like a light beer, right, and so
by design I wanted to make sure that it wasn't
too sweet or overpowering.
Speaker 1: Now you mentioned sessionable, this is only four point five
percent alcohol. Is it something that was a conscious decision
when trying to come up with thirty water and you
wanted to keep it on the lower end of the
ABB spectrum?
Speaker 2: Yep, definitely. So as I mentioned, you know, I kind
of tout it as like the quote unquote light beer
of hard Seltzer, right, So definitely wanted it to be
along the lines of like those you know, those more
affordable light beers that are around the four point two
four point five percent range, and being able to drink
it in a similar cadence that you would, right, So, like,
you know, everyone has different tolerances, but you know you
could at least have a couple throughout the night without
feeling like too crazy in the morning.
Speaker 1: Yeah, well I'm having this again. I mean, the taste
is so good and what I'm getting, yes, I definitely
get that pear, I get a little like lemony citrus
in there. But what I like about this is it
doesn't taste synthetic or fake like some of the others
that are out there. The pear is like wonderful. It's
so different from what you get from those big companies
that you mentioned before. Like everybody has a black cherry,
everybody has a mango, and this is so different. But
it tastes natural, it doesn't have that fake taste. So
you're the flavorhouse that you mentioned, you give them a
big pat on the back. Is this tastes phenomenal for sure?
Speaker 2: No, I appreciate that. Yeah, it was a The flavor
was a long time coming, and I think you know,
as you mentioned, right, everyone has a black cherry, everyone
has a mango. And for me, I think the toughest
thing about kind of creating dirty water is I wanted
a product that only had one flavor, right, And so
how do you go into the market where like everyone's
able to say, oh, if you don't like black cherrity,
I have your lemon lime, I have your this, I
have hear that, Right, how do you go into the
market saying, oh, if you don't like this, then you
don't like then we don't have something for you.
Speaker 1: Right.
Speaker 2: So it had to be very strategic and again the
idea of single flavor sessionable light beer adjacent. It had
to be almost like pretty flavor neutral but having its
own unique like kind of twank to it, right, And
so like I've had a lot of people taste it,
don't give them any brief about what it tastes like.
They they come in with expectations of it tasting like
one thing or another, and they're like blown away just
by like how unique it tastes. Whether that's good or bad. Right,
It's like, oh, this is something I've never had before.
Some people are make sure, like I don't know if
this is for me, but like the main consensus is
I've never had this before. I love it.
Speaker 1: You were talking about variety packs. Do you think down
the road that's something you might work on, because I
mean you just mentioned it. I don't necessarily agree with
it because I don't want to get stuck with three
or four cans of something that I'm not going to like.
But do you see that as something down the road,
like you might have similar type of flavors.
Speaker 2: Right, Yeah, I think so that the exact part that
you mentioned about, like you know, being stuck with with
a flavor. So just the buying habits of people who
buy hard seltzers, they don't really buy it for home consumption.
They it is like the quitt essential. I'm going to
somebody house, somebody's house, I'm going to bring a variety
pack of a heart Seltzer, right Like these younger kids
going to parties, going to house parties, going to pregames,
they're buying these variety packs. And I think for me,
I as a you know, a light beer drinker, everybody
like nature like I always love, you know, your thirty
rocks or eighteens or twelves of like that one thing
that you know you will love every single time. And
I think for now, right, I'm going to stick with
a single flavor heart Seltzer. But when it comes to
different flavors, right, So one thing I'm actually kind of
experimenting with with some bars is you know, having your
the dirty water heart Seltzer at the menu and then saying, oh,
for free, you can get a splash of pineapple, splash
of cranberry, splash of something. If you want like a
little bit of a sweeter flavor to it, you could
definitely do that. A splash of spread can go a
long way. But you know, I think the same way
that bud Light has bud light and then bud light lime. Right.
I may have that secondly flat burgered down the road,
but I want to make sure that when people ask
for it, that they're asking for that and not oh,
kind of get a dirty water and then the bartender goes,
what flavor do you want? Right, because that would be
a step out from my initial value proposition.
Speaker 1: Have you noticed like some of those flavors work better,
like you mentioned it bars, does a shot of pineapple
work better than this one or that one?
Speaker 2: Yeah? So I've tried different things. I think some of
at least for me, And again I think it's because
I don't like things that are too sweet. I've tried
things like grenadine, cranberry wild tasty. It is like a
little too sweet. I think I think that that flavor
just really like cuts through like everything. Pineapple is very nice.
Things like sprite I think like really does work nicely
because it adds like a little bit of a punch
because of the carbonation. Yeah, I'm still experimenting. This has
been really nice, as like drink toppers. So there's just
one place that does a almost like an aperall sprits,
like with campari vermouth. Well, I guess like Campari sprits
and then finishes it with this instead of a hard
just a regular seltzer and that works very nicely.
Speaker 1: I'm have some apparol in my cupboard. I might have
to try it a little.
Speaker 2: There you go.
Speaker 1: Now, right now, dirty water is available in the New
York market, but shipping is available for those outside of
that area. Are there plans to expand your footprint? Like
I hear there's this little town called Chicago that might
be interested.
Speaker 2: As a lover of Chicago. And you know, when talking
about what pairs well with dirty water, a hot dog
or a sandwich from Portillos will go a long way
with a dirty water. So just throwing that out there
if you're ever doing a doing a browse. But yes, no,
I definitely want to expand. I think the way that
this beverage is set up and sort of market it initially,
I think the Northeast market goes really well with dirty water. Right,
so you have drinks like never against it, genesee pb
are right, things that are like kind of Northeast staples.
And for me explaining the value proposition of it, there's
not much customer education needed. Right, People are like, oh,
I understand your value prop. I love it. I always
wanted like a quote unquote healthy alternative to my everyday beer, right,
and so this kind of fits that mold nearby markets
like Chicago, which again I do love, are natural fits.
I think it's when you start going a little bit
more west that there is a little bit more of
a taste differentiation. Right. I had some people tasted in
San Diego area, and you know, sort of so cal
nor cal. Some people like it a little bit sweeter, right,
Some people want that sweetness almost like that sort of
like beachy vibe kind of drink, which this is a
beach drink, but I would consider it more of like
a like a Jersey Shore beach drink where it's like,
you know, it's not it doesn't feel like a like tropical.
It just feels like, you know, you're playing cornhole on
the beach. Right, This is that sort of bet break.
But yes, no, I definitely want to expand out. And
that's a nice thing about having it online is you
can have that you know, buy you And so one
of the things I've been really trying to make sure
is because alcohol regulations are so tough, being able to
sell at certain price points. Is kind of difficult depending
on like what channel you sell it through, especially online.
Right when you have shipping, which is an arm and
a leg for something that's heavy and you want it
to be affordable, right, that's always kind of tough there.
So I do want it to get it so if
someone wants to order it online that they can get
it at a similar price to what they would get
it at at a gas station over here in New York,
right or at a bar. Right. So yeah, I'm definitely
trying to make it so whoever wance again at it
and at the value that I think that they should
have it at.
Speaker 1: Are you available in every state for shipping? I know
every state's different with alcohol laws.
Speaker 2: I know there are some states that are not. I
can't name them off the top of my head, but
I think it's like at least forty something states that
I could ship to do there's a list on my website. Okay,
hopefully most people can get hit that.
Speaker 1: Yeah. Absolutely. How has the response been from consumers? Like,
do you do in the New York area? You go
to beer festivals or items like things like that where
people could try it for the first time. What kind
of response, are you getting.
Speaker 2: Yeah, so definitely, do a lot of beer and wine
festivals in the New York City area, do a lot
of like pop ups and sponsorships and events. Reception, I
would say, yeah, you know again, it being a single
flavored beverage, it's not going to be for everybody. But
I think in mass I would say like ninety eight
percent hit rate of people like really enjoying it, which
you know, I'm very grateful for. Right So, I think
it's one of those things where if if you don't
love it, you're at least neutral on it, And if
you're neutral on it and it's cheap enough at a bar,
you'll still get it, right. So I think that's sort
of like the goal is being that almost like beer
shot equivalent, but with a hard Seltzer. It's like, oh,
let me get a hard seltz a dirty water and
a shot of tequilo or a shot of whiskey. Right.
So I think that that would always be like something
I would love for people to be able to latch onto.
But yeah, no, people love the flavor, people love how
it's not too carbonated but it's not flat. I know
that one of the big things nowadays are like your
spiked teas and those I mean again, in my opinion,
maybe my stomach's that both sensitive some of that sweetness
kind of like really does a job on me, and
it being flat too, you know. I think bubbles do
help digestion in the sense, or at least that's what
I've been told. So like a little carbonation goes a
long way, and yeah, it being a little bit more
flavor neutral, people really like the like the nebulus flavor
of it. It's almost like and because it goes away
so fast, it's like chasing the high almost. Yeah, where
it's like, oh, I forgot what it tastes like, let
me try it again.
Speaker 1: Might as well have some more. What do you consider
like your target audience? Is there like a person you're
looking for for dirty water.
Speaker 2: For sure? Yeah, you know, I think eventually, you know,
my target audience is everybody, right, But you know, starting
off very simply, I think there are a few key
pillars of target audiences that have really grown to like
the product quite early, I would say the first target audience,
and thankfully they love it, which is one of the
I would say taste makers in the space are your
kind of older college slash post grid demographic. You know,
the ones that may have been to frats and kind
of are now in the working world, but they still
have that sort of I don't know if this is
the right term, but like binging mentality. Yeah, where they
do like drinking a lot. This kind of goes well
with with their lifestyle and culture. So that's definitely one
key target demographic. Another one is, let's say, like the
blue collar demographic. Do well, I have a lot of
people whether they're bikers or you know, just like people
who are in construction, like they love this products as well,
you know, from dive bars and Irish bars and even
sports bars right that they frequent like after work. This
this goes nicely. And then another gemographic would be I
call them like industry slash service. So like the people
who do work at the bars, you know, the ones
that you know may work till too, and then they
want to go grab a drink after it, like you know,
one of the later night spots, and the spots open
are the dive bars. And the dive bars have kind
of a concise menu and they have drinks that are lighter.
You can crush a couple of them, and then not
feel crazy the next morning, and so dirty water really
fits well there. And I think that is one of
the people that those are the people that I want
as some of the first ambassadors, because you know, those
are the ones that can push the product well, like
those people being the advocates, you know, the bartenders, the
service workers. They're the ones that say, hey, like this
is what I drink, and this is what I serve.
Speaker 1: Yeah, like this is my shift beer. You know, it's
a shift beer to shift dirty water. But yeah, this
is definitely something I'm knocking down. There have there been
any surprises along the way, like with one market, like
really loving it. Is there something that like you weren't
expecting then you know, surprises you in a pleasant way?
Speaker 2: Yeah, I would say so. When I was initially kind
of like positioning this, I was saying, oh, you know,
let me just have it as you're kind of like
cool downtown hip beer, right or hip hard seltzer right,
like like all the cool kids are drinking, right. But
I think, yeah, the nice surprise was older gentlemen, more
tatted up, really like getting yeah there you go, yeah, yeah,
like you're getting a feel. Oh you can see that
I have a dirty water tattoo.
Speaker 1: Yay, So I like it.
Speaker 2: Yeah, but yeah, like you know, them really liking it
because and I can make parallels to how liquid death
kind of came about, right, Yeah, about as as a
more approachable water to drink at a bar. Right, Like
it's like, oh, don't be afraid to drink water at
a bar. It's there's nothing wrong with it, right, And
so I think people who don't want to drink too
much of a beer or like, you know, I'm not
saying not that they're getting sick of beer, but if
they want an alternative, right, what's something that they feel
comfortable drinking and that tastes, you know, align with kind
of like what they like, right, And I think this
sort of fits that vibe, and a lot of them
have really like latched onto it and like kind of
taken a nice liking to it. Also, there was this
one time I was at one of my accounts. It's
sort of a dive bar downtown, and I was wearing
my dirty water hat and this lady, she might have
been about like mid to late forties, came up to
me and she's like, oh, do you work for the company.
I said yes. She's like let me tell you, I
used to only drink IPAs, like that was the only
thing I drink. But now that this bar has this
in and I tried it for the first time, her
new go to after work whatever it is is a
dirty water and a shout out tequila. Oh nice, very
pleasant that, like even someone who did not consider him
a demographic from two perspectives, right, like a little bit
more of a mature palette female, but then also an ipadrigger, right,
because I've had IPA triggers, being like, oh I like it,
but like it's still not for me because I love
like the flavors of IPAs. But someone from like a
fart demographic, like really even latching onto this and changing
the way they drink because of it, I thought was
very very nice.
Speaker 1: Yeah, because I'm older, I'm fifty seven, and I'm a
big IPA. I mean, I love all beverages, all beers,
but like IPA would probably be the one that I
would grab first. But you know, I love this and
even drinking and now as it's warming up, as I'm
getting to the bottom of the glass, sometimes you know,
the flavor profile changes at the end. This is still great.
I think the only difference now towards the end is
maybe a little bit more of that citrus comes out.
But I mean this still tastes great. I'm definitely going
to be ordering from you because, yeah, this is something
I would drink every day. Sometimes you don't want a
nine percent double ipa. You want something gives you a
little alcohol, not too much, and it still tastes like
fresh and clean. So I'm really digging this.
Speaker 2: I appreciate it. And it's funny when it's in the
can and when it is like actually I would say
like warmer room temperature for better or for worse. When
it's at the last sip at the bottom, it does
taste like the last sip of a beer, like which,
like you know, everyone has that taste and it's like
it's that, oh, let me finish it in order a
new one, but like it's nice to have that because
you know it's done.
Speaker 1: Yeah, you also have a great TikTok channel on your own.
You have almost two hundred thousand followers. How did that
help you come up with the dirty Water brand?
Speaker 2: So it's actually funny. You know everyone, we're an age
where when you have a presence, it's like okay, now
let me exploit it and get as much money as possible.
And usually that comes with okay, let me, let me
make a product and sell it. Right, I think for
me it was the opposite where I had. I actually
incorporated dirty water. April twenty twenty two. September twenty twenty
two is when I started my TikTok, and I said,
you know, let me make this TikTok because I always
wanted to do like food content creation in some form.
It took me a while to figure out what sort
of format I wanted to do, but let me make food,
this food TikTok. If it happens to get any traction,
I will use it to you know, as a channel
for dirty water. And thankfully enough, or like for some
magical reason, people actually wanted to watch me cook. So yeah,
it h ended up like kind of blowing up a
little bit, and I've been able to kind of like
slowly interject it, you know, dirty water into the conversation,
you know, placing it, drinking it with some of the
foods I like. And yeah, no, it's it's been nice.
It's been nice being able to have that at least
like starter pool of people to be like, hey, you know,
try this out. Like one of the first things I
did when I got my samples, I got a so
before I did my production, I did a smaller, not
for sale sample production of like a thousand cans, and
I would say about a couple hundred of those I
gave out to some followers and you know, just one
on one on one Zoom calls with all of them
and say hey, like, I would love for you to
taste this in front of me and kind of like
give me honest reactions and kind of like chat with
them about the product. So that was very nice to
be able to easily get people to want to try
my product free.
Speaker 1: It's a great product. They do love your channel. I'll
have to do a video of something one of your
recipes with a dirty water. I know you mentioned a
hot dog before, and I was just thinking, you know,
while you were talking, there's a place. It's in a
home depot of all places, but they have wag u
stk dog, So I'm like, I was thinking that might
go good with this.
Speaker 2: So I might go so in terms of food, I
think even though dirty water is like something that I
think goes well with pretty much most foods, I think
the things that it does really well with because of
the light citrus, because of the light bubbles, and you know,
the flavor profile. I think, yeah, you're greasyer or fout,
your foods will always like just do the best because
it is sort of like a palate cleanser. And so yeah,
I think like a Waggi fat hot dog sounds like
absolutely perfect to match with the dirty water.
Speaker 1: Yeah, I think I'm gonna have to take a run
there next week and I'll grab that and have that
with the dirty water. But yeah, it's in a home depot.
Of all places, like there's a few of them in
Chicago that have hot dogs and they're phenomenal, but like
this one, the one closest to me has waggy and
I think it's like, I don't know, twelve bucks, thirteen
bucks for a hot dog, but we worked it was phenomenal.
Speaker 2: I definitely have to try that out.
Speaker 1: Yeah.
Speaker 2: Here, the home depot near me sells cheese, steaks and
susan and peppers.
Speaker 1: Okay, can't it wrong there?
Speaker 2: Yeah, for some reason, home deepos do the best food. Yeah,
whatever reason.
Speaker 1: Yeah, it's like getting those Costco hot dogs for a
buck fifty. Yeah, you're right exactly. Yeah, well, Dominic, I
really appreciate you coming on sending me out some water.
This stuff is great. You have to check out their website,
check out his TikTok, which I'll post in the show notes.
But you know, I'm not just blowing smoke. This is
really good. I love the flavor, I love the pear,
I love the citrus, that little malt that you mentioned.
This is excellent. So if you're not a Seltz fan,
try it. Trust me on this one. Try it. But Dominic,
thank you so much for coming. I really do appreciate it.
Speaker 2: Sir Dave, thank you so much. I was a pleasure.
Speaker 1: All right, take care of yourself. We'll talk to you
down the road.
Speaker 2: Yeah all right.
Speaker 1: What's in front of me right now is from Sierra
Nevada and Gutmann Brewery in Germany. This is their Octoberfest
Fest beer. Every year, Sierra Nevada puts out in Octoberfest
beer with a classic old German brewery, which I really love.
I love the tradition behind this, I love the stories
behind this. So this is really cool. So this year's
edition is from Gutman, which has been around for hundreds
of years in Germany. This is a best beer at
six percent alcohol. So let's crack this one open. Now.
This is a fest beer which is lighter in color
than the usual Marsen style beers that you get out there,
but it's really great. Color, good foam here sells great.
You get a lot of like the malt notes, a
little bit of the hops. It's not as strong as
some of the Marsen styles, but I really think the
aroma is great on this man that just screams October
Fest to me. Really good. You get a little bitterness there,
not a lot, but it's there, so you get those
like old school noble hops in the taste. I think
this is just phenomenal. And everyone they put out every year,
I mean it berries year to year with the brewery,
but they're always great and this one is no exception.
This is just a fantastic drinking beer, something that you
could crush. At six percent. You could put this in,
put your brats in a big pan, throw some of
this in there. You're good to go. Yeah. Like the flavor,
I get a little bit of that malt sweetness there
at the end. You get a little bitterness, like I
mentioned earlier. I just think This is fantastic, all around
good mouthfeel to this. This is something that you could
have more than one of if you're in the mood
for that. I just think this is really good. I
need to do an episode of just like rots in
an Octoberfest. And I remember, like a couple years ago
locally here in Chicago, Dubtail they had rots and I
think it was from the Sermac market and I could
be wrong, so my apologies if I'm wrong, but they
made a broad worst with their Octoberfest from Dubtail and
that was just really good. I threw those on the grill.
Those are great. So I need to do like a
food segment on some great brought worst that I grill
and then I'll just steep in it in an Octoberfest.
So I'm on Vakisia, so I'm going to have to
do that. But if you see this Sierra Nevada's Octoberfest
with Gutman, you could pick it up all over. Sierra
Nevada is distributed all around. Get it a grocery or
Laker stores, what have you. But throw this one in
the cart. I love this time of year. I love
the Octoberfest beers that are out there, whether they're the
best beer or the Marson style, they're all great. If
you see this one, put this one in the cart.
It's a winner. All right. That's gonna wrap things up
for this edition of Beer in Front. I thank you
very much for listening, and once again I want to
think dominic minogue from Dirty Water. You need to check
this out for yourself. I'll include the link in the
show notes so you could grab some Dirty Water for yourself.
If you need to get a hold of me, you
could email me Dave atsbeerinfront dot com. Have a great
week everyone, and remember sometimes the beer or dirty water
in front of you is the best one yet.