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
three of Beer in Front. I'm your host Dave z Alatorus,
and Beer in Front is a proud odd Pods Media
Network member and charter member of the Beer Media Group.
You may say to yourself, Dave, you're just some Jimoch
out of Chicago. How are you getting all these cool guests? Well,
a big reason why is coming up later on in
the show. I'm going to talk to Emily Hutto from Redcraft.
She's one of my favorite, if not my favorite person
in craft beer. I love working with her. She does
a great job representing different companies in beer. I don't
want to get more into it because I want you
to listen to the interview, but stay tuned for that.
I'm not going to do a lot of beer news.
There's a couple things I want to touch on, but
it's a nice interview, so I want that to be
more of the focus on this show, so it's mostly
gonna be Emily and I talking. I think it was great.
I enjoyed talking to her a lot, so stay tuned
for that. Foe Bab is coming up right around the corner.
It's next weekend, so definitely check that out. Next week,
I'm gonna have a faux Bab preview episode, and usually
I talked to Ray from the Illinois Craft Brewer Guild,
and I love talking to Ray. We're the only two
people in Chicago that are Chicago Bears fans in New
York Jet fans, so we're the most miserable two people
probably in this city right now. But I wanted to
kind of mix things up, and instead of just getting
from the guild, I wanted to talk to a couple brewery.
So on next week's show, I talked to the folks
at Old Irving Brewing and I also talk to the
folks at Solemn Oath, so kind of get a brewer's
perspective on what to expect a foebab that's coming up
next week, So stay tuned for that. Next week. I'll
probably get it out a little early because Phoebab is
next Friday and Saturday, so I should have that out
probably Tuesday or Wednesday of next week. Also coming up,
I'm going to talk to Blue Ox Malt now, a
malt house that's out of Maine. Really excited to talk
to them and hear their story. Someone get into malt.
I want to know this. So that's going to be
coming up in a couple of weeks. I want to
do an episode on Revolution. Now. You may have read
or heard that their original location on Milwaukee Avenue, the
brew Hub, is going to shut down next month. They're
keeping the Kedzie location open. But I spent a lot
of time at that Revolution since they opened in twenty ten.
So I'm going to try to squeeze in an episode
on the original Revolution location. Maybe I'll go there and
you know, if it's not too busy, I could record
a segment there. But that really kind of hit hard
when I saw that pop up on my news speed
last week. Also, I might be in a magazine. Yesterday
I get an email from Trent over at Illinois Brewing. Now,
I love this. This is a quarterly magazine. You could
pick it up at breweries at high end bottle shops.
And he asked if he could, you know, ask me
a couple of questions for the upcoming winter episode. So
hopefully I make the cut, but you might see my
mug in a magazine. Who would have thought that? So
I'll let you know when that comes out. I'm gonna
try to get trent On as well, and we'll talk
about the Illinois Brewing Magazine and how do you feature me? You?
I mean, I know, my last thing starts with a Z.
I'm at the end of the phone book, but you
got to dig deep to get to me. But hopefully
I make the cut, then I'll be in the next
issue of that. In Beer and Beverage News, I'm gonna
keep this segment short because I want to get to
the interview. A couple of things that I saw that
I want to touch on. You may have seen it
that most and Cores they're gonna close the line and
Coogle Brewery in chippew Off Balls, Wisconsin. They've been there
for well over one hundred years, maybe one hundred and
fifty years, so that's kind of sad. They've been with
molten Cores since the late eighties, so I know it's sad,
but you had to figure sooner or later as a
big company who was going to do something like this,
but I do feel bad for the employees of Line
and Google who were working in ship awaf balls and
another thing. I don't know how I get sucked into this,
but my friend Rihanna who lives in Colorado. So Rihanna,
you should be listening. This is a Colorado episode. She
sends me something on Instagram about this new chic clawgo handshake,
which is white claw, grapefruit and a shot of malort.
It's the Chicago handshake. It's a shot of malort in
an old style. How is white Claw wanting to get
in on this? But now she told me I had
to try it, so now like I have to try it.
So I don't know I'm getting roped into this, but
expected video soon of me drinking a white Claw with
the shot of the Lord. Sweet Jesus help me. Now
all right, welcome back. I'm so excited to talk with
this week's guest. Radcraft provides communications support for the craft
beverage industry. Radcraft is a major factor in why businesses
that work with them are among the finest in the industry.
Emily Hutto founded Bradcraft in twenty twelve, and she is
by far my favorite person in beer, and we could
get into that later. Emily, I'm so thrilled to meet
you and honored here to chat today.
Speaker 2: I'm honored too, Thank you for such kind words, Dave.
You are one of my very favorite people in beer too.
Speaker 1: Well, all right, before we get started, we need to
get the important stuff out of the way. I have
Moira sitting next to me. Where is Joplin.
Speaker 2: Joplin, the red healer, the cattle dog is never very
far away. She's right here next to me today.
Speaker 1: Awesome. Yeah, I see a little tail every now and
then walking back and forth. Oh, there she is, sitting
in a corner. Very good. You have a bed, Joplin,
You have a bed, lay in the bed I know.
Speaker 2: And she's still on the hardwood.
Speaker 1: Yeah. Radcraft is such a cool company. I want to
thank you for starting it. Is this something you always
wanted to do?
Speaker 2: No one has ever thanked me for that before. Thanks
for saying we're cool. So thanks are in order to
a college roommate, Trevor, who was really interested in home brewing,
and through him I got excited about home brewing myself
before I could even legally buy the final product. I
graduated with a journalism degree, and I begged publications far
and wide to accept my freelance words about craft beer
and fermentation, and a lot of them said yes. So
I was able to pursue my curiosity about malting and
fermentation processes through my writing, which took me beyond beer
to sake, distilled spirits, fermented foods. You name it. If
it's fermented, I've probably written about it somewhere. And all
of that writing landed me in the Library of Congress.
In twenty twelve, I wrote the book Colorado's Top Brewers,
which is a story about the inception and the influence
of the beer scene in my home state, the Centennial State,
and back then Colorado only had about one hundred and
sixty breweries. It's more than five hundred today. In an
effort to do my very best research possible, I visited
just about every one of them.
Speaker 1: That's research, you have to exactly.
Speaker 2: I just wanted to do good journalism, and along the
way I met a lot of amazing people, and many
of them asked if I might be interested in help
their breweries in their marketing and communication strategies. So Radcroft
came along pretty organically and if you'd asked me before
I got it started, if that was my plan, I
never could have dreamt it.
Speaker 1: Like, what did you want to be when you grew up?
It wasn't this, But here we are.
Speaker 2: A beer and malt communications professional. Yeah, my sixth grade
self didn't know what that was to even have that glimmer.
Speaker 1: Are you still a homebrowarerd you still brew on side?
Speaker 2: Yes? So my home fermentation pursuits are a little more
by way of kimchi and yogurt these days, but I
still really love home brewing. And though I will say
my equipment's a little bit dusty, I've got it all
and I should really take that queue to fire it
up again soon.
Speaker 1: Yeah, it's been a while. I think my last batch
was a year ago, and I should fire it up again.
But yeah, I'm like you. I love doing everything fermentation wise.
I make my own kombucha through the whole sour dough starter,
everything like that. So yeah, no, I think it's fascinated.
Speaker 2: So many things to ferment, so little time.
Speaker 1: What was your background before starting Radcraft? Sure?
Speaker 2: So I pretty much started Radcraft right at the tail
end of what would have been a short lived journalism
focused career. I graduated from the University of Oregon with
a degree in journalism. I freelanced in the crappier space
for several years and then got right into radcraft. So
I'm still doing a bit of more editorial journalism, but
I've absolutely gone onto the dark side, like they say,
and I do more in the pr space now. So
really my background was just being a young home brewer
and beer writer who never looked back.
Speaker 1: That's awesome. Like the first beer I had was Macro.
That was the stuff that my mother didn't drink beer,
but my father always had Macro. Now you're a lot
younger than I am. What was your craft beer? First
craft beer experience? Was it a Macro or was it craft?
Speaker 2: It was Kraft, it was original Craft. I have another
college roommate, two of them to thank on this one,
Patrick and Sean. They were from Chico, California, So I'm
sure you know where I'm going with this. They introduced
me to the They introduced me to the classics here
in about a pale ill. So I have my epiphany beer,
as they say, in common with a.
Speaker 1: Lot of other people. Yeah, you can't go wrong with that.
It's just a phenomenal beer. Well, right now, I'm going
to crack open one from one of your partners, SKA.
This is their Mexican lagger, and I like how it
says right on the can the hop that they use,
so they're using side hops and this I need to
thank Scott for this.
Speaker 2: I love that sound and I love this beer. So
Scott Brewing is in Durango, Colorado, where I used to
live in until just a few months ago I moved
to town Away and Scott's turning thirty in twenty twenty five.
This Mexican lager has been around since nineteen ninety nine.
Speaker 1: It smells phenomenal. I mean it's a little darker than
your normal craft lagger, but I mean I think the
smell is good. There's good foam here.
Speaker 2: So this is probably what we know today as the
og American made Mexican Lagger. It was the first craft
lagger in a can in twenty eleven, and it's highly decorated.
It's one back to back Great American Beer Festival Awards
in the International Style Pilsner category, and it's just all
around that easy drinking Mexican lager, kind of subtle horned
sweetness effect. That I think a lot of us have
known or come to know and love about that style
that really SCA was hard of inventing here in the
United States.
Speaker 1: Yeah, I mean, this is so good and it's kind
of a cross. I know a lot of people when
they think of Mexican laggers think of Corona or something,
and more of the craft Mexican laggers are closer to
a Vienna lager, if you will, with more caramel malts.
But this seems to be like right in the middle.
I love the taste of this. This is excellent.
Speaker 2: It's fun experiencing you tasting it in real time, and
I think you really nailed it on the flavor profile there.
Skat is unabashed about the fact that they made this
beer because they didn't want to keep drinking Corona and
feel like they weren't like they weren't drinking craft. But
this was their end of day. This is their river beer,
and so they wanted to make something that emulated that.
Speaker 1: See. Now, it's funny you call them river beers and
we call them here shift beers, which I guess we
could put our beers in the river, but the Chicago
River is not as clean as the rivers By you.
Speaker 2: Understood, yeaw, the classic lawnmower beer is another good reference there.
Speaker 1: You have a lot of great partners that you work
with at brad Craft, from breweries and distilleries to malt
and hop companies and pretty much everything in between. What
makes for a good partnership between a company and Radcraft?
Speaker 2: Dave, You are so right. Our partners are amazing. I'm
just so lucky to have them and have worked with
them in various capacities and over various times for these
last twelve years. This I love this question. It really
got me thinking, and I think that my answer is
authenticity and engagement as key to success when I'm working
with a craft brewery or a hop farm or a
craft maltster to tell their story. So I think branding
and messaging are the most successful when a company is
really walking the walk on their mission statement and their values,
and when they're clear about establishing these pillars and they
hold themselves accountable for carrying them out. I think that
we can convey their tone with a lot more sincerity
as their marketing arm. We also need companies to take
that time and energy to tell us their story over time.
So the engagement part is really important there too. I
always say that pr is a long term relationship, and
I found that the longer I work with a company,
the more meaningful and authoritative press coverage we can secure.
Speaker 1: Yeah, and the few that I've spoken with on this show,
thanks to you, they all just seem like good people.
Where that could be like the best compliment you give somebody, Yo,
she's good people, he's good people. They just seem like honest,
down to earth good people that like myself, I would
want to get off the zoom screen and meet them
somewhere and have a beer and talk about their company
or their farm or their hot farm. They just seem
like genuinely good people.
Speaker 2: That is the ultimate compliment. And you and I will
get off the zoom one of these days and we
will have one of those beers a couple in person.
Great beer made by better people. Is another one of
my one liners about Ratcrafts. This is a very relationship
driven industry. People are at the heart of what we do,
and I would say it's their trust in us, that
they're trusting us to tell their stories that makes my
small business even possible. That mutual trust really keeps everyone grounded.
People who work with the earth and live products tend
to have accepted that some things are just out of
their control. So there's a humility too that comes with farming, malting,
or brewing and distilling too.
Speaker 1: We provide everything regarding communications with companies like you use
social media work for them as well.
Speaker 2: I get that question a lot and the answers yes,
we do everything under the communications marketing sales umbrella. Some
of our partners we run the entire sales and marketing
show for, and then some are more project based, some
join our co op on an annual basis. And for
all of that, I pull from a wide net of
professionals cast across the continent who can help with any
number of communications marketing sales projects. No matter the work,
we're always working really collaboratively with our partners, and especially
when it comes to posting on social media. To your question,
having someone in house tends to be critical. So while
strategically and from a planning space we can help from
afar readily, it's it's usually critical that someone is there
on a to day basis. In particular because we're talking
about a live product. You know the beer is going
to change along that it's timeline when it's in the tanks,
and so then you have to have some flexibility to
your schedule. But all that to say, we tend to
be strategists and planners of social media more so than
those day to day executors of activities.
Speaker 1: Yeah, because a lot of breweries, you know, they have
different events day to day. Somebody should be on staff,
you know, posting this, Hey, come out today for such
and such food truck or the release of our new beer,
et cetera, et.
Speaker 2: Cetera, exactly. And let's be real here. I am just
one person. My team is just one team. And if
someone in a skyscraper in New York is running an
urban brewery and we're out in the woods in Colorado
posting about it, that might not always line up from
a messaging standpoint, And so it's possible to work collaboratively
to make that happen. But we're really mindful about making
sure that we have that brand guardianship in house when
we're working remotely with folks.
Speaker 1: As it's warming up in the glass, Like, I get more,
do they use corn in this? Because I'm almost getting
some corn in the flavor profile.
Speaker 2: You nailed it. Yes, there is corn. In this recipe,
and it has that kind of huskiness and slight sweetness
which I think differentiates a Mexican wagger from something like
an American lightlogger. But you nailed it, Dave, Good call it.
Speaker 1: Yeah, it's so good. And one thing I'm looking on
their website yesterday, which will lead to an upcoming question,
because I wanted to check something. The first thing that
hits me is skank's giving. How cool is that? I
wish I live near you. I wouldn't cook, I would
just order from Scott and get that looks fabulous.
Speaker 2: So, in case you're not familiar, the skank is the
dance move those of us who are excited about the
scab music tradition do when we're dancing to this music.
It's kind of like a funkier version of the can can.
If you ask me, and if you google skosking, I
promise you'll just see a bunch of fun people dancing,
probably in some checker checkerboard outfits and skinksgiving and skank
anything that rhymes is something that they kind of rely
heavily on in their branding.
Speaker 1: Well the area itself, I mean, it's definitely on the
Mount Rushmore of craft beer in the country. You have
so many great breweries in your area, plus throughout the
entire state. If we're being honest, what is it about
this area that's so good?
Speaker 2: You'd a question. I feel like I get this question
a lot, And honestly, if you are out having the
experience of being in Colorado or you name the state,
you're probably going to appreciate the quality of the beer
at its prime. Right the freshest beer is the best beer,
So there's something to be said about experiencing it and
being a part of the culture in Colorado, which has
a lot of connection to connections to the great outdoors.
So I think there's something special there. A lot of
folks say, oh, the water is really good here, and
I do think that's the case for folks brewing out west.
This is a malt state too. There's a lot of
malting tradition in the state of Colorado, so there's a
lot of versatility and what's available for brewers. Versatility tends
to equal flavor, and all the nearby farms that we
have tend to equal quality of agricultural product that goes
into the beer. So those are a couple of hunches.
But I still think I land on the freshest beer
is the best beer. So if you're not in Colorado,
committed us and experience it for yourself.
Speaker 1: Well. Looking at your portfolio of partners you work with.
You have hop farms, you have malt farms, I see
a yeast company there. Where's the water? You need to
be involved with water. You need to promote Colorado water.
Speaker 2: I think I probably should that. Maybe that's the next
tier of the business now that we've I don't want
to say we've mastered malt, but that's definitely the space
where the heaviest in. So, yeah, we've got malt, We've
got hops, we've got yeast. Now we need to promote
Colorado water.
Speaker 1: If you were sending out a mixed pack to somebody
in another part of the country, what would be in
this mixed pack to showcase the breweries and beer of
your area.
Speaker 2: I love this question so much, and I put some
good thought into it for you because it was it
was a hard couple of decisions to make. So it's
obvious probably at this point that I'm very biased to skabrewing.
We've been working with for a long time and I
was a big time Ska brewing and music fan long
before I was ever their publicist, So we got to
get some ska in this mixed pack. Durango's time honored brewery.
They're by far the largest in the region. And their
stick being ska music and their entire brand being based
off a comic book I think is really unique. So
we'll throw the Mexican Lagger in there, or maybe, if
the timing is right, the Octoberfest, which is my favorite
beer from SCA. I also want to put a Carver
Brewing beer in this mix pack if you're not familiar.
Carver was the fruit first browhub in Colorado, opened in
nineteen eighty eight, and they're still going really strong and
making some of the best bloggers, in my opinion, that
you can find in the four Corners. They will buy
you a Colorado Trailed nut brownnail if you've just completed
the Colorado Trail from Denver to Durango, so there's really
fun outdoor connection there.
Speaker 1: How long is that? How far is that?
Speaker 2: Ooh, good question, Let's look it up really quick because
I don't want to get this wrong. When you're driving
from Denver to Durango, it takes about six or seven
hours depending on the route that you're taking, and a
quick search on the interweb says that the Colorado Trail
is a four hundred and eighty six mile long trail.
Speaker 1: That's a hike.
Speaker 2: Yeah, it is a couple a couple of major mountain
ranges in there. You're well deserving of a nut brown
ale when you arrive at Carver in Durango. So a
couple more beers for this mixed pack. I must give
a shout to the Dolores River Brewery in the town
where I live. Their patio is just one of my
favorite places on earth. They've been beer making for almost
twenty three years and Mark, They're very humble. Owner is
a legend of Colorado beer in his own way. His
name is Mark young Quis. He's been integral and opening
a lot of brew pubs here in Colorado and the
Virgin Islands. You and his settling in Dolores represents a
really long and impressive brewing pedigree in history. That makes
DRB the Dolores River Brewery kind of this lovable third
place for a lot of residents around here. Let's throw
his Let's throw Marks dryst out in there. Because I've
been drinking as much of that as I can lately.
And then finally, I want to throw a beer from
Wild Edge Brewing in Cortes, Colorado into my mixed pack.
Cortes is just another couple towns away from Durango and Dolores,
so all kind of in the same area. Wild Edge
bruised with a bunch of Colorado grown ingredients my jam,
and they're naming beers after one of my favorite books,
The Monkey Wrench Gang, so it's hard to not include
their Monkey Wrench pale Ale in the mix, not to
mention it's made with cops from the Billy Goat Hop Farm,
which is another of our partners up in Mantra.
Speaker 1: It's unfortunate because it seems like in the latter maybe
since COVID, really that beer has been so hyper local,
where everyone's just focusing on their area. I couldn't get
everything from Scott, but I used to police be able
to get the flagships when I was looking on their website.
There's nothing within one hundred miles of Chicago. I remember
left hand another Colorado brewery that you know. I know
they were going through some issues earlier in the year,
but like I couldn't find a Left Hand or even
their nitro stout. I can't I even couldn't tell you
the last time I've seen that. How has this shifting marketplace,
with everything being so local, how has that affected like
the companies you partner with in radcraft in general?
Speaker 2: That's a good question. I find myself answering a lot
more these days just with the state of the marketplace.
Shout out to you got left Hand nitro milk out,
what a classic example of the style. Long live that one.
But I think what we're seeing is some of those
bigger regional breweries, like the Left Hands of the world.
It's not so much that they're pulling back, but they
have decided to regionalize or get a little more focused
in on their community, which makes sense to me. As
there are more and more breweries than ever before. I
think we're pushing ten thousand in the United States. There's
not as much of a need for a big regional
a couple states away to come through and provide a
portfolio that isn't otherwise available because we have so much
choice these days. So I think that speaks to the
value of really being able to enjoy something that's local
and a little bit leading. You know, this is what
I have available to me now, and so I'll enjoy
it versus seeking out flavors from afar. I see that
in consumer behavior a little bit more. And then I'll
add to Dave. I mean, I've worked in beer for
fifteen plus years now, and it has always been a
dynamic industry for different reasons, of course, but it's always
been in flux in my opinion. So right now, although
I must say it's really disappointing to see some companies
struggle with these low numbers, I'm also seeing this place
in the industry of a lot of consumer intentionality. You know,
people care so much more about where their beer comes
from than ever before. They care a lot about where
their groceries come from, too, and so there's a parallel
there when it comes to choosing your food and choosing
your drinks. And I think what we're seeing the brewery
to brewery level is that companies who are invested in
that really quality beer, local ingredients, investing in their communities.
I mean, those are the ones who are thriving. And
arguably sales and marketing strategy matters more than ever before.
So you know, regardless of what's happening in the wild,
dynamic industry that we're all working in. Those who Roncraft
works with have a lot of awareness and value in
what we do, so we stay busy. But that doesn't
mean that it's not fundamentally changing year over year to
reflect the marketplace.
Speaker 1: Yeah, who knows, maybe next year we'll have some other
national brewery or beer that's out there that is not
a hazy little ranger of.
Speaker 2: Some kind exactly, And we should do this again next
year and say, Okay, what are the new trends? And
you have such a cool job in the industry that
you get to be a part of it as it's
changing in real time, which I think is so conculling.
Speaker 1: Thank you one thing, because you know, I'm in a
huge metropolitan area. Now further downstate, we do a lot
of farming. But in Chicago itself, I don't see, at
least with my eyes, people really care about where their
ingredients come from. In Colorado being more of an open,
outdoor state, do people want to know where their hops
come from or the malt that's coming in their beer?
Are they into that increasingly?
Speaker 2: So? Yes, And if I have anything to do with
it in my career, people are going to be walking
up to bars and asking what was made here with
local malt, what was made here with local hops. Yes,
that's a little bit hopeful, wishful thinking on my part,
but I do think that we're seeing an increased interest
in where our beer comes from. You know, we talk
a lot about local breweries, but what about local breweries
using local ingredients. I think that's a really special selling
point for somebody who has a lot of choice. And
I also think for someone who is maybe the only
brewery in a small town, choosing local ingredients is actually
a way to support other local businesses too. So there
is an economy supply chain conversation that we open that
space up to as well that I think consumers will
really resonate. With that said, I mean, I'm well past
the time of what my elevator pitch would be, So
those who are new, to be recently converting, or maybe
not as interested, are not as quick of a sell
on local ingredients. I think it probably takes a couple
pints or a couple repeat visits to really get to
a space where you get to have that conversation with them.
Speaker 1: Yeah, and I don't want to get to political on this.
But you know, I was reading a couple of things
that with the new regime coming in in January, with
extra tariffs are going to be out there, it might
be more beneficial for companies to stay local and buy
their malt and buy everything in their community. So hopefully
it's more beneficial to stay local.
Speaker 2: I hope so too. I think that there's a really
special feeling of a brewery as a third place, and
if breweries can really capture their community in that way,
they're going to create repeat customers, and those customers will
take ownership and being a part of that community establishment.
So from my lens, the more often you can really
curtail what you're doing to repeat customers and the building
of community, the more likely are to sell more beer.
Speaker 1: Exactly Now, not only you're a busy person, like your
business card has to be like eight and a half
by eleven. You have radcraft. You host workshops on social
media marketing which are fantastic, which I did one back
when I was rehabbing my back injury. Those are great,
so you should sign up for that. The next one
is coming up this week on the fifteenth, so hit pause.
When you're done with this, go to the link that's
in the show notes and sign up for that. You
also are going to have a beer marketing course at
the University of California Davis along with Julie Road starting
next year. Fann is so flip and cool. I am
like stoke for this. Are you tired yet, Emily? Do
you need a nap? Because you have a lot on.
Speaker 2: Your plate and I have a lot of gray hair
to prove it. But in all seriousness, thank you for
the kind words about our workshops. They are super niche
social media workshops that answer FAQs that we get from
our network, and we have rockstar guest speakers. This next one,
like you said, is this Friday, November fifteenth. Julie Rhoades
of Not Your Hobby Marketing Solutions is joining me for
social media automation that sells more beer. That one's pretty
self explanatory. And then beginning in March of next year,
Julie and I are going to be teaching digital marketing
for Cracked Breweries via the UC Davis Continuing in Professional
Education program. That's a mouthful, but all that to say,
it is an eight week course. It's open to all,
and this digital marketing for craft breweries. Course is really
designed for folks who are in the process of opening
a brewery, maybe one day plan to do so, or
perhaps they have an existing brewery that they want to rebrand.
So those are all good reasons to sign up for
this course. Top by myself and Julie Rhodes, who I
must give a shout out to. I love teaching, co
teaching with her and just knowing her in general.
Speaker 1: Now, is this going to be like a one off
or is this going to be you said it's an
eight me course. Is this going to be something that
you continue down the road with, you know, volume two
or what have you?
Speaker 2: Well, I guess Volume one would have been a course
that Julie and I taught this past year at the
University of Vermont. We did something similar and it will
be our first of hopefully many courses that we do
for UC Davis. But at this point we're only signed
up to do this first course. I have to guess
that a lot of it is determined by how well
it does. So if you're listening and you're even just
a little bit curious or inspired, feel free to reach
out to me and I'm happy to answer your questions.
Speaker 1: Yeah, I'll include all those links in the show notes.
Are you going to still continue to do the workshops
once the UC Davis course starts.
Speaker 2: Absolutely, so we'll have another round of workshops in twenty
twenty five. I'm currently building the program, So if you,
Dave or your listeners have any suggestions for social media
specific topics that you'd like us to explore.
Speaker 3: I am all ears, not that you don't have enough
on your plate, but are you going to do another
podcast after Industry Relief? It was like a season of
ten last so by way too quick, like it's done.
You have that the best theme song in all of
podcast so you need to get that back out.
Speaker 1: You need to do another podcast. I know you. We
have your microphone still there somewhere, Emily, it's there. You
need to put right here. It's with the homebrewing equipment,
dusted off, and start another podcast.
Speaker 2: I was so inspired, Dave, I really should and yes,
long term, I love podcasting, you know, I actually love
it so much that I'm in the process of launching
an incubator of sorts for budding podcast projects. I learned
via the Radcraft Industry Relief podcasts, which thank you for
the kind words are our theme song is very sein
filled us. But I learned through this podcast something that
I know, you know, which is that podcasting is so
much work and inner disciplinary work no less, and I'd
really love to help others get through some of the
bottlenecks that we came across when we were producing this
first one. So there's a lot more to come on this,
but for now, I'll give a little shout out to
the first podcast to join our new podcast network. It's
the Ryan MTB podcast. He's based in Durango and he
interviews notable names in the off road cycling sphere. So
there's a lot to come there and I'd be happy
to keep sharing information as it comes down our pipeline.
Speaker 1: Well that's cool. I know I've heard you on other
shows doing research for this and another thing off that's
the subject. There's another person with your name out there,
so wh googling. There's someone I'm like, I'm looking like
Emily does vaccines. Oh, I need to talk to her
about it. It's a different Emily Hutto. There's so many
medical field I'm like, Oh, I needed to know about things.
Speaker 2: There is a medical writer somewhere in the Midwest by
exact name, and she is covering topics that I will,
you know, never touch in my life. And yeah, I
see her name a lot too when when I'm looking
for things or excuse me, she comes across my radar
really often, and she probably is wondering the same thing
about me, like why are all my friends asking me
about beer?
Speaker 1: Yeah, that's episode one of the new podcast. You both.
I like it.
Speaker 2: I like the strategy, Dave.
Speaker 1: Yes, Emily, I thank you so much. This has been
a lot of fun. Where can people find out more
about radcraft, the workshops, the course everything.
Speaker 2: You are so kind, Dave, You're one of my favorite
folks to work with and to talk to you. Thanks
for all the questions. So you can find us at
radcraftbeer dot com. If you'd like to participate in one
of our workshops, you can go to radcraftbear dot com
slash shop. And if you're interested in learning more about
the UC Davis Digital Marketing for Craft Breweries course, you
can go to CPE dot UC Davis splash Brewing.
Speaker 1: And I'll include all those links in the show notes,
because if you're driving, focus on the road, don't be
writing us down. The links will be down there later yes, Emily,
thank you so much. Again. We'll hit end and we
could talk about why you're my favorite person. But I'm
really touched that you came on to talk this afternoon.
I appreciate it so much.
Speaker 2: Well, that goes both ways. It was such an honor.
Speaker 1: Dave Joplin, enjoy the rest of your nap.
Speaker 2: Diamoira Rose.
Speaker 1: All right, I'm gonna have another beer from Colorado courtesy
of Loan Tree Brewing. If you remember, back in April,
I had Jerry on from Loan Tree and we were
talking about their eu floric seltzer. But I do like
their beers. I was there, Like I mentioned on that
episode with my wife Ruby years ago, Blada was really cool.
This is a Mexican style lager. This is the Mexican
Lager episode of Beer in Front, but this is a
Mexican style lager five point three percent. This has brought
home some hardware as well. This is a two time
metal winner at the Great American Beer Festival. So let's
crack open the Mexican lager from Lone Tree Brewing Company.
This is a really nice color as well, light, good
couple fingers of foam here, smells really good. I got
nothing I could argue with the aroma here. I think
it smells fantastic. That's really good as well. I get
more of like a malt sweetness up front on this
one than I did from the one at SKA. But
I really like this one too. I think this is
really good. Not getting a lot of hops, but you're
not expecting a ton of hops and a Mexican lager.
Now that's really good. There is a little bit there
that I'm getting now on like the second sip of
a little bit of hop flavors there. But it's really good. Yeah,
this is great. This is one. You could crush these
all day long. Five point three percent alcohol. You know,
you could have more than one of these if you're
sitting outside. Well now in Chicago it's cold, the heat's
going on all the time, so I don't know if
I'll be sitting in the backyard much, but this would
be a good beer to sit and have a couple of.
Really good. I really enjoy it. Like the flavor of this.
I like the malt sweetness that I'm getting from this. Yeah, no,
that's a winner. If you're in the Colorado area or
where Loan Tree distributes. I've definitely put this one in
the cart. I think it's really good. This would be
one I'd be sitting watching football games or something having
a couple of these. So if you're around and you
see anything from Loan Tree, especially the Mexican lagger, you
need to put this one in the carts. All right.
That's gonna wrap things up for this edition of Beer
in Front. I thank you very much for listening. If
you'd like to support the show, head over to Patreon
dot com slash beer in Front for more information. If
you need to get a hold of me, email me
Dave ats Beerinfront dot com If you have any show
ideas or suggestions, I'd love to hear about it. Once again,
I need to think. Emily Hutto from Radcraft were coming
on talking about her great company in the Colorado area.
If you're in beer, and you're not just the persons
like me who just have a drinking problem, if you're
actually in the beer business, you need to get a
hold of Emily and have her do some work for you.
Because Emily is the best and takes care of her partners,
so please check her out. All her information will be
in the show notes. Have a great week, i'll see
you next week, and remember sometimes the beer in front
of you is the best one yet