Mash Tun Party at HCBC in Brooklyn June 20, 2019

  Join us Thursday, June 20th from 5-10pm at the Kings County Brewing Collective for the New York release party of issue #13 of Mash Tun Journal. This issue features Guest Editor Miguel Rivas The Beertrekker, whose photographs featured in the Journal will be on display in the Kings County Brewers Collective taproom. Goundlings Pizza Co. will be here in the Taproom slinging meatball sammys 6-9pm! The Journal is supported by Marz Community Brewing, who coincidentally will be brewing a collaboration brew with Kings County Brewers Collective and will also be hanging out at the release party sharing a few of their beers. Come by and say hi, and let us know what you would like to see happen in the next edition of the journal which is now freely distributed at breweries, bottle shops, taprooms and bars across the country. Mash Tun features contributions by: Kurt Boomer, Jacob Ciocci, Cain Czopek, Franklyn, Nick Gingold, Ben Macri, Michael Maloney, Jack Muldowney, Dan Murphy, Daniel Pische, Miguel Rivas, and Doug Veliky.

Why Can’t I Taste Beer Online Yet?

    by Jacob Ciocci   Last summer I tasted a beer whose name I did not learn, but that I thought was delicious. To me it tasted like an Orange Julius, but in beer form. It was not gross or too “gimmicky,” and it didn’t make you sick the way an Orange Julius makes you sick—it wasn’t like they added orange juice and sugar and milk into the beer. It’s just that that’s what the beer reminded me of. I thought it was the only beer of its kind, an experimental one-off.   Later in the fall I moved to Chicago, and found myself inside a beer store. I walked into a room filled with many brightly-colored four-packs of beers I had never heard of. Most of them seemed to be made near Chicago, aka “local,” and most of the artwork on the labels featured some derivation or combination of the following visual tropes: Heavy Metal or Punk Graphix, Super Hero/Comic Book/Monster Graphix, or Psychedelic Graphix. The aesthetic of these beer cans paired perfectly with a consumer vibe I had been noticing since moving here: nostalgia for a childhood rooted in video games, action figures, and superhero comic books, combined with nostalgia for an adolescence dominated by underground rock music, all catered towards the contemporary professional, salaried adult with enough extra money to spend on artisanal food and beer. To put it another way: there are lots of bars in Chicago themed like video game arcades, with lots of long lists of beer names written in chalk behind the bar, that all sound like video games or comic book character names. Also of note: at the Whole Foods here there is an arcade with free old school games and beer shelves made out of old skateboards.   It struck me that all three of these stages of consumer obsession: comic books, underground music, and now beer, all have one thing in common: at their heyday, at the peak of their frenzy, it was/is hard to learn about these things: you had/have to go to the store and ask questions like a NOOB to get answers. If you were a dumb suburban kid (me) and literally knew NO cool people, the only way to find out about this secret world was to ask The Person Behind the Desk. This was embarrassing at first, and probably stayed awkward for many months until you earned The Person Behind the Desk’s respect. There was also a heavy Boy vibe in these kinds of stores. (Is that why they are called “Cloudy Boyz” and not “Cloudy People?”)   I remember that eventually, if you kept hanging out in these stores you got to know what day the shipments arrived, and you began to get on lists to get your stuff. Maybe if you started to feel really safe, you would share YOUR comics or YOUR music with The Person Behind the Desk (that never happened).   Back to the Beer Store: I asked the Beer Salesman if they had any “Cloudy Boyz.” The Person Behind the Desk launched into a very lengthy and opinionated explanation of a style of beer I had never heard of: a relatively new style which many people were unsuccessfully imitating, one with a lot of hype and often not a lot of substance. While The Person Behind the Desk was explaining this complex story to me, I started to drift off and found myself tapping into a very specific feeling from my past. It’s a special feeling I have only ever gotten in two different places in my life: in the comic book store in the early 90s and in the record store in the mid-late 90s. I thought it was a feeling that died in the early 2000s, due to the Internet’s stranglehold on information. It’s a magical quasi-spiritual feeling related to being in an actual store talking to a knowledgeable gatekeeper, trying to understand a new craze that one is late to learning about. In my case, throughout my life this “lateness” somehow always fueled my obsession rather than thwarted it. I got this same feeling when I became obsessed with Todd McFarlane, Jim Lee and Rob Liefield Comics when I was twelve. This era of superhero comics was reaching unprecedented levels of hype, popularity, and collectability before crashing hard. I also got this feeling a few years later when I moved to Chapel Hill and would go to the local record store asking for “any indie rock.” Same situation: a scene that was changed forever by the hype, aka when little kids come into the record store with their parents asking for “local music” you know the scene is dead.   So is there something specific about the Cloudy Boy that makes it especially like comic books or underground music? Not really. Real beer enthusiasts are probably really sick of Cloudy Boyz and could probably point me to other styles of beer that mimic comics and beer in a more intellectually interesting way. But for the outsider: I do think the Cloudy Boy represents simultaneously the peak of the craze and the cheapening of the medium, in much the same way McFarlane peaked and then cheapened comics, or the way the catchphrase “Indie Rock” peaked and then cheapened underground music. This is where I start to get excited: it’s when things get interesting. What is going to happen next? Will the bubble burst? Do any of these people actually have talent? Or is it just all in our heads? In three years, will I taste a Cloudy Boy and spit it out while screaming “I was brainwashed!!!” ??????   The technology that builds and reinforces our desire for these liquid objects in 2019 is of course the internet. The Cloudy Boy uses the Internet’s Power to leverage this Insanity to new levels. By the time it hits the big stores the Cloudy Boy is no longer fresh, so you have to find it on the right…

Craft Beer and the Coming Recession

  Craft Beer and the Coming Recession by Daniel Pische In recent years, there has been no shortage of articles and interviews on the continued expansion of the craft beer industry. While the market continues to expand, an area of increasing attention has been the struggles of well-established brands such as Green Flash and Smuttynose. As more breweries open and the number of closures begin to edge higher each year, I can’t escape this question: what happens when the current competitive environment intersects with an economic recession? As a reference point, let’s take a look at the current period of economic expansion that began after the end of the Great Recession. The Great Recession lasted from December 2007 through June 2009, and was followed by a period of economic expansion that has extended to present day. At the end of 2010, the first full year of recovery following the recession, an estimated 1,759 breweries were in operation in the United States. By the end of 2018, there are an estimated 7,000 breweries operating, a near 300% increase from 2010. I pose this macroview of the economy as perspective for the next question. What happens when the next recession hits and the associated economic pressures are placed back on consumers? As of February 2019, the current period of economic expansion is entering its 116th month. The longest period of economic expansion to date is 120 months. This is not to say that the next recession heralds doom for the craft beer industry, rather that it would amplify challenges already present. Between the ever-growing number of breweries and increased capacity at many prominent of producers, competition comes from the bottom, the sides, and the top. The bottom represents new, up-and-coming breweries who are looking to carve out their footprint. The sides represents the out-of-market breweries whose increasing capacity will require them to expand into new markets. Finally, the top represents larger breweries already in market with greater production capacity and capital. Regardless of how strong the economy or a specific industry is, any business owner can confirm that even if times are good, they are never easy. As we enter 2019, I believe there are measures that can be taken now to help the business for whatever challenges lay ahead. Finding your Place Amongst Parity: We live in a golden age when it comes to the availability of excellent beer. Prior to moving to Miami in late 2016, I use to live down the street from the Beer Temple in Chicago, IL. My work takes me back to Chicago regularly, and every time I stop in at the Beer Temple, I am amazed at the selection of beers just sitting on the shelves. For me, coming back to Chicago and visiting bottle shops is like stepping out of a 2016 timewarp. Just a few short years ago, I remember seeing Facebook posts about new bottle releases and then jetting out of my office to try and beat out the enterprising entrepreneurs following the trucks around the city. Today, those beers and many that are better can be found on shelves, with not a truck chaser in sight. I believe the simple reason for this is the volume of quality beers seeing distribution. Coupled with the limited offerings available as brewery only releases, there is no shortage of quality offerings in most communities. This parity is a major factor in the squeeze being felt by breweries across the country. In this landscape, where does your brewery fit in? As more breweries open and the number of available beers available increases, I believe this question becomes even more important. While some breweries focus primarily on specialty offerings, you have to ask where a $40 barrel aged sour or stout fits, when people are more mindful of their spending. As nationally-distributed breweries can offer a comparable product at half the price, what impact does that have on a more price-conscious customer base? If customers focus more on price point, does the brewery have the ability to adjust offerings to accommodate those changes? In a crowded marketplace, I believe narrowly-focused breweries are at risk. When breweries such as Hill Farmstead and Side Project have determined that selling pilsners and hazy IPAs is necessary, that is something to take note of. Focus on the Customer Experience: When it comes to limited beer releases, lines are a reality, but hours-long lines are a choice. In a landscape of increasing competition and market parity, customers will inevitably come around to this fact. In 2018, there was no shortage of stories about beer releases with overnight lines, with some even receiving local news coverage. What happens when consumers begin to ask why this sale was not conducted in a manner more respectful of their time? Justly or unjustly, breweries who are fortunate enough to have to deal with considerable demand for their limited releases will be judged on how they manage the sale process. While I often believe this criticism to be misplaced, it remains nonetheless, and must be managed accordingly. In reviewing the ways that bottle releases were run in 2018, I would like to highlight two breweries who did excellent job in terms of the experience they brought to their events and regular releases. In-demand breweries are in a difficult position, as they have to both manage their production of product as well as the expectations of the market. For this review, I will consider a pair of breweries who have done an excellent job of managing releases on a local level, as well as a market level. Voodoo Brewing (Meadville, PA) has built a nationally recognized brewery in Western Pennsylvania. Combining their production facility in Meadville with satellites spread throughout the state, Voodoo has built a loyal following, as well as national attention for their Barrel Room Collection. I find their management of the Barrel Room Collection to be beautifully simple. With seemingly no advance notice, Voodoo will release bottles periodically throughout the year, with pickup options…

Mash Tun #13 Release Party in Chicago

  Join us Sunday, April 7th from 1-4pm at the Marz taproom and kitchen for the release of issue #13 of Mash Tun Journal. It is guest edited along with Miguel Rivas, the Beer Trekker. This issue features guides to some breweries and beer bars around the world as well as artist Jacob Ciocci’s essay about the hazy beer craze, “Why Can’t I taste Beer Online yet?”. Jacob will be present during the release party to share his research into the hazy, juicy beer trend. He has recently taken the position of Reverse Cloudy Boy Engineer at Marz, and will be unveiling his dry-hopped orange juice and hop smoothie concoctions that he has R&D-ed with our brewers. Mash Tun features contributions by: Kurt Boomer, Jacob Ciocci, Cain Czopek, Franklyn, Nick Gingold, Ben Macri, Michael Maloney, Jack Muldowney, Dan Murphy, Daniel Pische, Miguel Rivas, and Doug Veliky. Cover photo by the Beer Trekker, Miguel Rivas. The release party takes place during the Marz  Sunday Brunch Series: Microdose

Interview with Lance Shaner of Omega Yeast Lab

Interview with Lance Shaner of Omega Yeast Lab By Tim Lange Beer can be made with as little as 4 ingredients including yeast, and the understanding and control of yeast and fermentation variables largely control the outcome and quality of any beer.   Yeast options and labs have grown with the rest of the craft beer industry, which means more brewers have access to a wide variety of fresh, healthy liquid yeasts from their regional suppliers.  At my brewery I worked with Omega Yeast Labs (OYL) to isolate bacteria from grains and test them to develop a new quick souring bacterium that’s been a significant element of our production, and now this bacterium is widely used across the industry today.  The open source nature of the people in craft beer allows cultures like these  to spread quickly and influence new beers.  The Midwest has especially been influenced by the work of Lance Shaner and his team at OYL, and I talked with him about their history and bright future here in Chicago. TIM: What’s the origin story for Omega? LANCE: It comes down to one discussion while I was an attorney. Before I was doing this I was a patent attorney at Marshall, Gerstein & Borun LLP here in Chicago and one of our colleagues at the firm, Andy, was one of the partners at 1090 brewing. We were at our annual associates Christmas lunch and I was chatting with Andy about his brewery and how that was coming along. They were still in planning and one of the things he mentioned was yeast and ordering from Wyeast with expensive overnight shipping. Yeast is a perishable product so it’s generally shipped next-day air. It clicked that second and I can trace all of this back to that one conversation and I thought this is something that needs to be done around here. No one else was doing it. That day I went home and told my wife I starting a yeast lab. She was skeptical for a while, but I started thinking about it and planning it. This was December 2012. One of my colleagues at the firm, Mark Schwartz ended up being my business partner. He was more entrepreneurial and business savvy than I was, so I was running everything by him at work. One day he stopped by my office and asked if I wanted a business partner. It was daunting to start something like this completely alone so it sounded good to me and we worked together from there on planning and finding a small space that ended up next to a costume warehouse and Lake Effect Brewing. I began doing small scale experiments at home, I’m a microbiologist by training and home brewed for years. We were operational by July 2013, so it came together really fast from initial conception to actually launching.   Lake Effect brewing was in the same building as us, so we had a customer there. 1090 started working with us right away. From there you know brewers are, they start talking to each other, and they did our marketing for us. T: And you were very present on social media doing Milk The Funk posts and commenting on things in front of a huge passionate group of pro and home brewers L: Sure, that came a little later and lead to good news and more notoriety that helped us grow. T: How different were the actual day to day operations and production projections for Omega compared to your business plan? Usually the business plan doesn’t play out as expected. L: Yeah, [laughing] it may sound ridiculous, but we never actually had a full written out business plan! T: You knew it was a pointless exercise? L: Yeah, ugghh, I don’t know.   I was in the right frame of mind at the time. I was actually looking to do something else, for other opportunities when I had that conversation [with Andy] so I was primed to do something else at that point. I loved the people I worked with, but I was getting bored with law work and then this happened. I ran with it. In some respects, we’re still doing things pretty similar to how we started. Without going into details, we’ve certainly tweaked things. Looking at what was out there and what was affordable at the beginning, things ended up working out very well. Our system is very flexible and if we have enough capacity we can turn around a 1bbl pitch into a 240bbl pitch from order to shipping. We could still to this day use more capacity. Now we have big tanks that can help us pool some orders, but it’s all based on the same principles of our original system just on a larger scale. The rate of growth of this industry and the fact that there’s nobody else within hundreds of miles doing what we’re doing, it was in my head that if we can do it right and execute it would just work [laughing]. That might have been wildly naïve, but like I said, I was in the right frame of mind and the right time in my life and career to take the risk. T: So going back before you were a patent attorney, what was your background as a microbiologist and how did these things come together before you started Omega? L: I was a microbiology undergrad from the University of Illinois in Champaign and while I was there they had a home brew club called BUZZ, Boneyard Union of Zymerlogical Zealots or something like that. It’s an official University sanctioned club and I was a member of that when I was 19 or 20. You can buy all the ingredients to make beer even if you aren’t 21. Grains, yeast, and hops aren’t inherently illegal on their own, so I joined and that’s when I was bitten by the home brewing bug. Looking back we did so many stupid things home brewers do; this…

Mobile Canning or Bust

Interview with Joel McGinnis of Midwest Mobile Canning by Reuben Kincaid   The age of the bomber has seen it’s zenith. With hundreds of breweries and thousands of different skus available for sale, smaller breweries are having a harder time selling their beer in bomber format. In order to get their beer into store shelves it’s become necessary to put it in 12-16 ounce bottles or cans. Buying a canning machine can set you back between $50-250K and its not easy to invest or save that much money If yer only kicking out a few thousand barrels of beer a year.   To help growing breweries compete in the marketplace better mobile canning companies have sprouted up all around the country. I spoke to Joel McGinnis of Midwest Mobile Canning to check in on the state of the canning biz.   Tell us a little about you and the founders of the business.  What inspired you to be involved with the craft brewing industry? I spent several years in the retail industry both at the store level and corporate level. My father Terry was also in the retail industry at the corporate level. He was getting ready to retire but wanted something to keep him busy during retirement. We came across an article in a newspaper about the need for cans in the craft brewing industry. Most breweries are using their available capital on brewing equipment, tanks etc. and therefore do not have the extra resources to purchase a canning line. That’s when we decided that this is the perfect opportunity to fill that void. What was business like when you first started? What kind of barriers are there to entry and how did your business model change? Business was tough when we started approximately five years ago. We were not real familiar with the craft brewing industry, the process of brewing and of course the whole distribution process. For me, that was the biggest challenge. Running a business in an industry that you are not familiar with can be tough. We worked with some of our counterparts in different areas of the country that had a year or so under their belts. We learned a lot in the first six months. As we learned we started bringing on new accounts and shortly thereafter a second canning line was on order. Small breweries usually cannot afford a 4 head canning machine. And many of them are selling large format bottles or draft.  I am assuming those limitations helped you detect that there was a need for mobile canning in the marketplace for small brewers. What are some of the other reasons brewers call you for their services? Other than the cost of a canning line itself being an issue, breweries come to us with special requests. Whether it be fundraising events, weddings that need special cans for that special day, even ice fishing derbies here in the north need cans. Wherever there is a need for a one time run for an event they like to call on us and we can make it happen. We have a can supplier that can do one time runs on special labeled cans and breweries like that. What are the benefits of canning vs bottling beer? Cans have many benefits over bottles. Cans do not allow light in. Light is bad for beer which lessens the shelf life. Cans are 100% recyclable and they can also go places glass cannot go. Many parks, beaches, hotel pools, concert venues and sporting events do not allow glass. Distributors love cans. They are easy to stack, move, and store in their facilities. Can you describe the process of mobile canning? Give us a typical walk through on what happens before during and after your canning days. Canning a beer has to start out with a plan. We talk with the breweries and find out what their goal is and what they want in the end. We usually meet with them and do a site survey to make sure we have enough space to fit equipment. Once we decide that everything will work and we know what the brewery wants, we start the process of working on can designs and get the cans ordered. Cans are shipped to the facility approximately 2-3 days prior to the canning date. On the canning date we arrive, unload all equipment off the truck into the brewery, hook up all water, air, CO2 and eventually product. We require the brewery to have three helpers, one feed cans into the machine and two to put packteck handles on and put into cardboard flats as the cans are filled. Once all beer is canned, we clean the machine and pack up and the bewery handles all distribution to the retailers or distributors. Do you have any predictions for craft brewing in 2018? Some people see that the market is leveling off. Will this effect your business? At this point we are not seeing the market leveling off. I’m receiving calls everyday from either existing breweries that have not canned yet or startup breweries putting plans in place to put their product in cans. I do know that consumers love to buy local and being able to get their local brews in cans is a win for everyone.

Mash Tun Issue Issue 12

  The new issue of Mash Tun Journal is currently being distributed throughout the country. If your bar or taproom wants a bundle to distribute, give us a holler. Email

Mash Tun Journal 11

We are about to release our next issue of Mash Tun Journal and thought it would be nice to allow you to download the entire  issue of our last salvo Enjoy. From the introduction of issue 011. For years, merely opening a production brewery in Chicago was a small miracle – let alone a taproom, too. For as skewed as our production brewery to taproom ratio is – relative to Portland, Denver, Asheville – we do have a second-to-none selection of beers, brewed locally and abroad. It’s a boon for drinkers, but it’s scary for breweries. For breweries, being local isn’t enough to warrant drinkers’ time, energy, and money anymore. We watched the sun set on the packaged-only model – specifically, bomber-only. Breweries adapted by launching four- and six-packs of their year-rounds. But even that turf is becoming contested. “Which brewery launched here last month? Last week?” Breweries can’t rely on the fixed tap handles or placements like they used to, and that’s a good thing. It keeps breweries honest to the tasks of brewing good liquid and laying out reasonable production goals. Now more than ever, Chicago breweries are keen on serving their beer close to home instead of entering new markets (if their volume allows). Taprooms can accomplish just that, and their on-premise sales come with healthy margins. Numbers aside, there’s no better way for a brewery to express who they really are than through their taproom – even if that means setting the mood with a few low bitrate Eiffel 65 selections played from a first-generation iPod. In that case, ASCAP and BMI goin’ find you (and fine you). For Mash Tun Issue 011, we surveyed Chicago’s taproom scene – turns out it’s damn good, and it’s getting even better. Here’s a free drinking tip from Mash Tun: Party safely. Bikes and CTA* rule! *CTA rules, except when it sucks. – Calvin Frederickson

SBA Financing Options for Brewery Expansion

I have been in commercial lending since 2005 and have closely followed the expansion of the craft beer industry for many years. Over the past several years, I had the good fortune to work with several individuals involved in various capacities within the craft beer industry. Throughout my interactions with them, I regularly found myself as interested with the business side of the industry as I was with the beers being created. Given my background as a lender, I thought about how the loan products commonly used by manufacturers could be used by breweries looking to expand. I believe expansion is the point at which a commercial bank is best positioned to work with a brewery. At expansion, the concept has been proven and implementation of a thoughtful capital structure can help fuel growth. SBA Program Overview: Many business owners are familiar with the Small Business Administration in some capacity. The larger question has to do with how the SBA and their loan programs can assist their company. In short, the SBA partners with banks and other lenders through a series of programs to provide funds to privately held businesses operating in the United States. As part of that partnership, the SBA provides those lenders with a guaranty against a loss on the loan in exchange for a fee that is paid by the borrower. That fee can be rolled into the loan request to help reduce the out-of-pocket funds needed to secure the loan. The overall underwriting process for an SBA loan is very similar to conventional commercial loans. The bank will underwrite the recent financial performance of the company in an effort to estimate their future performance. Through that review and consideration of projections, we can calculate the company’s cash flow in order to determine their ability to service both existing and new debt. In order to qualify for an SBA loan, the business must pledge the assets of the company to the loan and all owners with at least 20% equity in the company must personally guaranty the debt. Given that lenders are required to check the personal credit scores of all owners, I am often asked about the role that personal credit scores play in a credit decision. The overall expectation is that the business owners need to be as credit worthy as the company itself and thus a good credit score is expected. As a result, a good credit score will not necessarily improve your chances to obtain a loan but a poor score could put that loan in jeopardy. SBA loans can be used for a variety of reasons but are most commonly used to finance equipment purchases, real estate acquisitions or to provide working capital. Additional uses for the SBA’s programs include acquisition financing or buyout loans. There are a number of resources both locally and nationally for companies interested in obtaining an SBA loan for their business. As a lender, my recommendation is that you work with your existing advisors, area banks and the SBA itself before engaging anyone to help you secure an SBA loan for a fee. Fees to loan brokers can add up and are not eligible to be financed by the loan. If you choose to work with a loan broker, be sure to find out who is paying the fee as some lenders will pay finders fees in addition to ones paid by the business. Should you decide to move forward with an SBA loan for your brewery, the next logical question is who to work with? Outside of finding a partner who you believe would be a good fit, the following are some questions to consider as part of the selection process: •    To the extent you have existing loans, is your current bank an SBA lender? •    This question is important as all SBA loans are required to be secured with a first lien on the business assets. If you have existing conventional loans that are secured with the company’s assets, your new lender may those loans to be retired or combined with the SBA loan request. •     Does my SBA lender have delegated authority? •    Delegated authority (also known as an SBA Preferred Lender or an SBA Express Lender) allows the lender to approve the SBA guaranteed loan programs in-house. While this does not change any of the SBA program requirements, it does give the bank the ability to streamline the process and reduce turnaround time since the SBA does not need to separately approve the loan request. •    Does the lender intend to sell the loan guaranty or keep it within their portfolio? •    There is a secondary market for the guaranteed portions of SBA loans that is similar to the one that exists for home mortgages. As such, some institutions decide to sell the guaranteed portion to investors on the secondary market for fee income. Whether or not the lender chooses to sell the guaranteed portion of the loan should not have an impact on your ability to obtain the loan. Rather, the sale of the guaranty can impose limitations on that lenders ability to amend the loan in the future. If your brewery is seeking a long-term partner for your business, you may want to consider a bank who plans to keep your loan in their portfolio rather than one looking to sell the guaranty. •    Does the lender offer working capital lines of credit? •    This can be important if you anticipate needing a loan to support working capital in the future. Not all SBA lenders offer working capital lines which will limit your business if you find yourself in need of one. Similar to the first point, if you work with a lender who does not support working capital lines, you may be forced to retire or refinance the term loan with another lender in order to obtain the line of credit. SBA 7(a) Loan Scenario: For the first scenario, let’s envision a brewery expanding into a larger…

Mash Tun Journal #11 Release: A Reuben Party

On Saturday, April 29 from 5-9pm, join the producers of Mash Tun Journal at Maria’s/Kimski as they celebrate the release of issue #11. Enjoy some brews by a sweet lineup of breweries featured in the issue and try one of our favorite sandwiches: the reuben. Longtime Mash Tun contributors and sandwich enthusiasts Reuben Kincaid and Reuben Bratwurst Inc. will be on hand sampling out a few brews on the patio and celebrating the return of Chef Won Kim’s Reuben Sando. Featuring special sections by: Forbidden Root, Cruz Blanca, Hopewell, Revolution, Half Acre, Baderbrau, Whiner, Dovetail, Begyle, Marz, Corridor, and Goose Island.


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