Thanks for tuning in to another episode of Barrel to Bottle, The Binny's Podcast. I'm Roger, and I do beer here at Binny's, and joined with me today are Pat. Hey, I'm Pat, Director of Spirit Sales here at Binny's. Greg. Hey, I do communications at Binny's. And most importantly, our special guest, co-founder of Half Acre Brewing Co, Gabriel Magliaro. Thanks for having me, good to be here. Good to chat, man. We're excited to talk about this beer. We are excited to talk about this beer. I'm a fan boy. I'll say it again. I don't know if you ever listen to Barrel to Bottle, the podcast, but I picked one of your beers as one of my Desert Island beers in our Desert Island beers episode. So, you know. Which beer was that? It's worth something. Bodum. Sweet. That's the one I just poured. Awesome. Yeah, us too. Yeah. You have three people in here that are definite big long-term fans of Half Acre. And I guess that's kind of how I would just start things off here is to say, is it kind of funny to think, you know, having started in 2006, 14 years later, is it kind of weird being referred to as a veteran of the industry, especially the craft beer Absolutely. Yeah. You know, I started all this when I was, I don't know, 27. And, you know, I'm still a young person. And, you know, I guess it's less a reflection of Half Acre and more a reflection on just how young our industry still is, and both on a national level, but even in Chicago. And we have, you know, some of the, you know, goose being around a long time. But yeah, we still have a long way to go as an industry. And I guess I, but I still feel like an old man inside of it. But yeah, excited to have that, you know, to be able to feel that way at times. I think that your brand, especially Daisy Cutter, just for so many people, probably seems like something that's always been here in Chicago. It's so tightly woven into the fabric of the Chicago beer scene. But walk us back a little bit to 2006 and what it was like in Chicago at the time and sort of what made you jump into brewing. Yeah, back then, there wasn't a lot going on. Of course, you had Goose and you had Peace and Rock Bottom and you had Floyd's in Indiana and two brothers out in the Burbs. And I had moved here from Colorado. And out there is where I first experienced what I'll call intimate beer, you know, small organizations, small groups of people making something they were passionate about and sharing it with also a small group of people. And that was a very exciting thing to be part of out there. Even in my own little way, just showing up to breweries and drinking beers in these small little organic environments and witnessing the groups of people that were making them and that clear spark that they loved what they were doing. They loved the process of sharing what they were doing. And it just sort of fit into this bigger thing, this bigger world for them that it all was fun. You know, work was fun, play was fun. And coming to Chicago and I came here for art school and the creative process is really what is biggest for me. And that could be beer or a lot of other things. But that culture that surrounded beer, the professional culture and the professional creative culture was very attractive. And I knew nothing. I want to be honest about that. I knew nothing about really the depths of business and how complicated the beer industry is and why beer was the way it was in Chicago at that time. And that really helped me out because I just jumped in feet first and started figuring stuff out. And before too long, we had our brewery on Lincoln Avenue. That was 08. We weren't making work there for much longer than, I don't know, two months before Daisy Cutter was first brewed there. And that had been a beer we had talked about a ton, leading up to having our own brewery. And, you know, it was like, it was one of those things where we made that beer. We instantaneously loved that beer. And really everybody else did, immediately, from the people that came into our brewery that we shared it with those very first days. And really everybody after, it just grabbed hold of people. And it helped to sort of blaze a trail and tug us along on this ride pretty quickly. So that was an exciting moment. What was the inspiration behind the name Daisy Cutter? Well, when we first made it, it was part of a bomber series that we were doing. That's just a name of a bomb that the US makes. And so it was kind of a flip thing that we did, and it caught, and here we are all these years later talking about bombs. Also the connection about that beer being a hot bomb. So yeah, that's where it came from. You're saying Daisy Cutter is the bomb? It is the bomb. There you go. You got that, too. How about your name? I think that's something that not a lot of people necessarily know or think about. What was the was? Did you always know right away you were going to call it Half Acre or? We were almost called Devil's Half Acre, which is where the name comes from. Devil's Half Acre, Pennsylvania, just a little patch of land north of where I grew up along the Delaware River in Pennsylvania, which is some of my favorite stretch of earth out there. Kind of an homage to home and anywhere you can kick up your feet and blast away all the crap that everybody thinks about all the time. But as opposed to calling it Devil's Half Acre, we dropped the beast and just brought forward the Half Acre. To recap, your name is essentially Devil's Half Acre, and your most popular beer is named after a bomb. Your iconography is little pretty daisy flowers. Well, they're all the juxtaposition. They're all essentially being cut down. They're all thrown up in the air with some of them being petals falling off and things like that. How about the label process for that? I know you had mentioned that you came to Chicago for art. You've become quite famous for your artwork. Can you talk a little bit about the inspiration behind the daisy cutter artwork and where you went from there? Yeah, I think for us, the visual end of our beer has always been just as critical as the beer itself. They're both their own creative process and equally as enjoyable and there's a lot of rich content in both forms of creativity. At that point, we were working with at least that label, a guy by the name of Sasha Barr out on the West Coast, actually works for Sub Pop Records, but we were working with him on that beer. So that artwork is his and really today, it hasn't changed all that much. I mean, there's very, very small tweaks we'll make to it that, you know, maybe we're the only ones that even notice. We've sort of like taken out some of the noise of the visual, but the whole thing with that beer was, it's like, you know, daisies that have just been like mowed down and are tossed into the air. So yeah, it's like, there's something holy about that beer. We are the first ones to mess with artwork, and we are so all over the place with how, you know, we don't stick to any singular look or feel or logos. What's with the owls? Yeah, the squid owl. Squid owl. Well, the squid owl specifically is Phineas Jones, an artist we work with for a very long time. That was a pet project of his, and he's really into, as am I, really like things that can't exist, actually exists. So this sort of marriage of land and sea, and that's the squid owl, sort of this impossible creature that would have no home. So we gave him a home. You know, one thing that I think might get lost in the shuffle that people don't talk about much is that daisy cutter is a pale ale and not an IPA. How often would you say you hear people think of it, refer to it as an IPA, or say that they love your IPA daisy cutter? I mean, that's a zillion times over the years. Yeah, especially today, maybe even more so today, because there just aren't a lot of pale ales that are around. And, you know, as the IPA has definitely, as you well know, just taken over the scene. So everything people just assume it's an IPA even before they think whether or not it actually is. It's like, of course, it's an IPA, it's an IPA. But yeah, pale ale. And that's something like we're very as a brewery committed to pale ale and the differentiation between pale ale and an IPA or of beer that's 5% and not 7%. We like those two, don't get me wrong, and we make a good amount of IPA, but there's an important gap there that we very much believe in those two tiers. What's kind of been the chronology? So we're about to get to a beer here. We need to, of course, drink some beer. But you guys have made so many great IPAs over the years, and we've really been singing the praises of Bodum, one of your more recently releases. I think it's just a fantastic beer. But how do we get kind of from the beginning to Bodum? What was that journey like as far as IPAs go? Well, for us, it was a ton of pale ale. The Easy Cutter really took us on this exciting, but at times painful ride because we started making that beer. And back then, when you had a draft account in Chicago, modern era in the last number of years, rotating beers is very common and even like a tool for bars. But in 2008, 2009, 2010, a bar had 10 handles and the beers that they were pouring on those handles, those are the beers they poured. And if you got one of those handles, that was a big deal. And there was at least an understanding, if not a very explicit agreement that you were going to make sure that you had beer pouring through that line at all times. So once Daisy Cutters started doing as well as it did, we pretty quickly stopped opening up draft accounts with it. But the sell through at all the bars that were already pouring, it was going up and up and up. And which means we were brewing more and more beer and expanding our capacity solely just to keep up with Daisy Cutters. So it was cool, right? It was a very good thing that people love this beer, but it dragged us for a while until we were able to really catch up with it and eventually build Balmoral because I think we bought that site of our other brewery right at the end of 2013. And by that time, I think Daisy Cutter was like 80% of the beer that we were making at Lincoln. And we were brewing about 15,000 barrels. And we couldn't even get your beer. We couldn't keep it on our shelves. We were getting requests for it all the time. Yeah. So it was kind of like, yeah, Daisy Cutter is awesome, but it was really driving the shit for us. And we wanted to be making a good amount of other things, but we just weren't able to. So it wasn't until Balmoral when we had really the ability to get on top of Daisy and say, all right, we're going to start allocating volume towards other things, which then allowed us to make a bigger commitment to IPA. And that's when we started seeing more of like honest effort behind Bulejo and Gonaway and Beards Like That. But really, Bodum is our first year round IPA, which is crazy for because we're, everybody would consider us a happy brewery, but- I can't believe that took like 12 years. That's ridiculous. You tried though, right? You tried to call- some of the ones that you released, you called year round, but it never seemed to happen. Or was it just the rotating like seasonal IPAs? It was six months and six months, Bulejo and Gonaway. By the way, has Gonaway Brewing issued a cease and desist to you yet? Is that the name of a brewery? No, I'm just trying to make a joke about the fact that that beer has undergone a- Oh, because I was about to be like, no, not yet, but probably they're going to. Yeah, right. I didn't mean to touch a nerve there, but it seems like it landed a little harder than I thought. No, no, no, no nerves there. I mean, things happen. Roger mentioned earlier all the artwork that your cans are really known for, and I have memories of so many different ones. Do you have a particular label that you feel was your personal favorite? Whether it was like the old school double-headed donkey on the moon or if you would go for the more subtle look or something like that? Tasty Waves. Yeah, we just made Tasty Waves again for the first time in a long time. Yeah, I got a half growler of it. There you go. I don't know. That's a great question and probably not. I mean, I get the, what's your favorite beer question all the time, but as for label, and whether it be beer or label, I'm always really excited about the next thing that we're doing, and pouring ourselves into that upcoming thing that excites us. But man, so many beers over the years. So many. I think maybe I've really enjoyed, you know, you brought up Double Daisy Cutter, and we've had a lot of fun with sort of like the lineage of beers and sort of ushering them into a new visual or liquid era. And Double Daisy Cutter is a really good example of that, where Double Daisy Cutter of 2010 to on up into Double Daisy Cutter today or fully saturated, both visually and the beer itself. You know, there's a chronology there that I think reflects, you know, who we are along the way, which isn't static, right? I mean, Daisy Cutter, the beer, we keep that very static and we are committed to making sure that that sensory experience is the thing that we all understand it to be and kind of locking it in time. That's important to us. But it's very interesting to me to see how these beers evolve over time and how we allow them or encourage them to evolve. Big Hugs has gotten pretty psychedelic. Yeah. Yeah. I mean, that one started kind of, it's always been pretty psychedelic. Yeah, that's always been an adventure beer for us visually and yeah, always some sort of existential battle. The hop profile to Bodum is really interesting. It's super juicy, which is a term that gets thrown around a lot. And we kind of joke that... I've never heard that. When you describe a... When you describe things as tropical, it's kind of like, all right, well, you mean tropical. Like, what specifically do you mean? And I feel like this beer, it throws a lot of crazy flavors at you. Can you talk a little bit about the hop profile? Yeah. I get like coconut, papaya, like mandarin orange. It's just such an interestingly complex, much more deserving than just tropical, I think. Jackfruit. I think I co-sign all those notes that you just said. So, I mean, really, what's big about this beer for us is that it's not a West Coast IPA, and it's really not today's hazy IPA either. It's really that intersection between the two. It's sort of the bridge IPA, and we were really trying to have it land directly in that middle. So there's, I'd say, a lot of traditional elements to it, but Idaho 7 is the prominent hop, which ironically, just today, we solidified really a great future for Half Acre in Idaho 7. So that's pretty cool, and that will allow us to keep both of them. It's like this alternate reality beer where in the early 2000s, the middle 2000s, we were all drinking the Daisy Cutter, and we were all drinking Gumball Head, and then we were all drinking Zombie Dust, and we were drinking, what's the one from Lagunitas? Little something something. Yeah. And there was this fruitiness to beer that was creeping in, and this is this alternate reality where Bodum is like, they got it right instead of just taking it to this fluffy extreme. That's how I like to think about it. Going back to the first two Half Acre beers I ever had, where I think the first two that were really distributed in bottle, and it was a six pack of lager and a six pack of a brown ale that we sold at the Binny's in Buffalo Grove at the time when I first started working at Binny's. Imagine trying to open a brewery today and saying, hey, we're a brand new brewery in town, here's our lager and here's our brown ale. I don't think you would have lasted very long. It's a much different environment now. Yeah, well, we probably wouldn't have lasted very long if we kept doing those either. We're seeing a lot of people respond to a couple of your other, I think it's great how you do some one-off releases, but it really is important that Bodum is available year round. Tome is available year round. And I was just talking to someone about what a great beer Tome is, and maybe it gets a little overshadowed by Daisy Cutter, and people don't always talk about pale ales as much. But I mean, we're just selling sneaky amounts of that beer right now. So yeah, I'm drinking a not so sneaky amount of that beer right now. You had mentioned kind of the double Daisy evolution. The latest release that we got was Fully Saturated Double Daisy Cutter. So I think we, at least a couple of us, have a cans of that, and I kind of want to get into one. Can you talk a little bit about like what exactly that, what's the name behind that Fully Saturated, and how is it similar or different? Yeah, so I think Fully Saturated was really the first, that's a full haze beer. When I think about hazy beer, and we didn't just jump right into, now, arguably, we were making hazy beer a long time ago, but a little less methodically than how we go about it today, or how most people go about it today. Fully Saturated Double Daisy Cutter was really the first beer, they're like, all right, we're going to step into a new tradition of making hazy beer at a very specific way. When I think about hazy IPA, I really think about it's like flavors that are fully saturated. You're putting in, and your goal as a brewer is to basically retain everything inside of that flavor experience. Whereas I think a lot of other beers and even West Coast IPA and things like that, it's really about a refinement or the residual outcome, whereas just fully hazy beer, it's like you're trapping it and you're keeping it all in there, that cacophony of flavor, if you will. So anyway, fully saturated was like, all right, this is a new era for double daisy cutter and here it is. And frankly, I love it. I think it's an awesome beer. And I think what we were kind of hinting at with Bodum is that I personally always think it's a lot more interesting when you can taste a beer like this and describe so many different flavors, especially different fruit flavors, but it's all from the hops. I mean, I almost feel like it's kind of a terrible waste to, especially because some of these hops are so expensive for you guys. When a company, you know, brews a beer with these crazy new hops, but then they still feel the need to like, we like to use the term flavor blasted, they dump purees and juices in there, and then it's like, well, it's hard to know where the beer Where the papaya begins. Yeah, like with this, you know, all that is from hops and yeast, which is in yeast, I think, really gets, doesn't get enough credit, but that's what I just think is so cool about this beer. I mean, it's just, it's not flavor blasted, but it's saturated, like you said, with flavor. I just took my first ever sip of this beer. It's awesome. Yeah, I think you said it with yeast. I think yeast is sort of the king of, well, this beer, but a lot of beers like it. You just wouldn't, without the right yeast component, you're just not going to get that same elevated flavor and aromatic profile. So this beer has a yeast blend of London 3 and Conan. So those two are probably the most prevalent in hazy beer and we blend the two together here. It really props up the characteristics of hops. So you get them on full display. This is still a fairly classic hop bill. I mean, there's Citra in there, but Simcoe and Amarillo are still a big part of this beer, and Equinaut is also in here. But that's not like all hop breeds that just came about in the last few years that tend to bend people's brains. There's a lot of classic in this, but it is really just amped up and charged on full display. I think you guys need to brew a beer with some Conan the Barbarian-inspired artwork to give some credit to Conan Yeast and how awesome it is. That's really funny you say that because the guy that did the original artwork for Conan the Barbarian is Boris Vallejo, and the beer Vallejo is named after him. That's a deep-cut art reference. Yeah, really. Yeah, we've almost done labels with Boris and Julie Vallejo. They're like a painting duo, husband and wife, but haven't ever pulled it off over the years. But yeah, obviously, you're subconsciously tracking our thought process. Speaking of that, I'm pretty sure I read God Hates Astronauts Because of You. Oh, yeah. Yeah, some far out stuff. Yeah. Yeah, that's been a cool, fun thing. Google it, kids. Yeah. We would fully support that. And I think next time Brophy and I watch the Conan the Barbarian audio commentary, we'll now be drinking exclusively Vallejo. Which is, you know. Yeah, it's one of Roger's favorite things. Such a good beer. It's so clean. I mean, I think that's another thing that it's cool that you guys have such a deep lineup. And I think that's something that also breweries could learn from from you guys is that you have hazies but you haven't completely abandoned some ones that are a little crisper, more West Coast style. I love West Coast IPA. I will always love West Coast IPA. And really, hoppy beer is not one thing and they are very two different drinking experiences that I, you know, I love having both of those in my life. And I will say, hazy beer, there is a wide range of what that means. Oh yeah, gigantic. Yeah, I love hazy beer that still maintains some of that West Coast bitterness to it, while also employing some of those, you know, brewing techniques that bring out, you know, a lot of what's great about haze beers, but things that are overtly sweet. And yeah, I get caught up in all that. I just can't enjoy it in the same way. And maybe for Half Acre, a lot of who we are is about, you know, I don't want to say session drinking, but things that you can really spend some time with, right? It's like communal drinking and really experiential stuff rather than just like, all right, just a little bit of that and I'm good. You know, you got to be able to spend some time. I think I heard you say once that if you could, you wanted to put Van Halen in a can, which I feel like I really liked you to begin with. I spoke to Roger personally. Yeah. I've often likened Half Acre to Van Halen to a certain degree, just because Van Halen, you can put it on your stereo, bring it to the beach, and you can just soak up the rock and roll without thinking twice about it, and it's going to prop up your day on the beach just fine. But if you choose to and you want to peel back the layers on Van Halen, you will find some incredible musicianship and some of the best rock stars out there, and not saying that we are rock stars. What's your favorite Van Halen song? Hopper Teacher probably, and that's for Alex. He's just a beast on that drum kit. One of my all-time favorite beers from you is a beer called Logue, and I'm super excited that that's going to be hitting package. And the story behind it just blew my mind. I think our listeners need to hear that. So I found all of these scrapbooks, and I won't say the rest of this individual's name because I always fear that I'm going to like expose their history, but the individual's last name was Logue, and this person meticulously, when I say meticulously, I can't stress that enough, meticulously cataloged really their entire existence. And I found, I think, eight sort of additions of their scrapbooking history or their life, and they had this incredible existence that took them all over the world. Anyway, that inspired this beer and the label on it, and is modeled after a coaster that was part of this body of stuff. And anyway, that's where we pulled sort of the inspiration for that label. So yeah, that'll come out over pretty soon. You guys will see that. What's the style? I mean, it's one of Roger's favorites, so I assume it's a like slightly sour brown ale. Shut up, Greg. No, it's actually quite new and avant-garde. It uses sabro and cashmere, two hops that you guys are ahead of the curve on. I think you're going to be hearing tons about them in the future. It's eight point something, eight point two or three percent, which I think is a great, perfect, not too high, not too low. Friggin up over here. I can't say enough good things about this beer. In an already phenomenal portfolio, it is such, such a good beer. Cool story. So that's around the bend, and also coming out soon is your Oktoberfest beer, Lager Town, right? Yep, yeah, Lager Town's coming up. This is the first time we've done a full, more traditional, seasonal run of it. We would get it out in November, total slackers. Eventually, we got it to October. I think last year was September, and now this year it's like a big boy brewery seasonal. But anyway, I love that beer. It's one of my favorite beers that we brew every year. I'm always a little nervous because I feel like we always stick that beer. Was the approach to this pretty traditional? Yeah, I think it's very traditional. And like I said, I just think it's one of the best beers that Half Acre makes. And this year, we have the full printed can, which is a first. And I got to say, it's one of my favorite cans that we've ever printed. Yeah, this is really a, I think it's a, again, and I'm not surprised at all, because much like we were talking about with today's IPAs, where a lot of the hazy ones can just lose any semblance of balance, a lot of craft-brewed Oktoberfest do the So sweet. You know, you want to be fine. Yeah, it's just a Hell's Lager with caramel dumped in or something. Yeah, it's just, they taste like you're drinking like Werther's Original. And you need like a little bit of bitterness to balance, which I think this is nice and rich, but it's balanced enough that you can enjoy a whole pint. Yeah, and some rye in there cuts it, you know, some of that, yeah, I think rye does a good job of bringing some spice into it. And hopefully, you know, some of that nutty quality. And yeah, man, it's hot right now for an Oktoberfest, but I'm doing OK with it. When you brewed it, when I visited not that long ago, you had a bunch of Binny's people there. I saw that you had an ESB on tap, and that was like the most excited I've been a long time. I immediately ordered that. Oh, man. And I just don't think, you know, I'm sure you made it for your brewers. TBS has a Matlock marathon coming up. Yeah. I'm sure your brewers are the ones that wanted it, not, you know, Johnny Q Publix. Yeah, they don't scream out the door when we when we do those beers. But who knows? You know, I think this is all again. We started out this this conversation talking about just how young beer really is in this country. And who knows? You know, fast forward another decade. If we're we're back on on this podcast, what we'll be saying about ESBs. But it's all it's all been an interesting ride. And well, you've weathered the storm. I think it's got to be pretty interesting and almost surreal to think that, you know, your your first brewing system was from Scott, correct? Yeah, correct. I mean, how crazy is it to think that not that long ago, everyone knew modus operandi. You saw modus operandi everywhere. It is a great beer. Cool, cool, can, cool advertising. And now it's just nobody knows that beer. I mean, it's almost vanished from out here in the Chicago culture. Yeah. Yeah, those guys, you know, friends of ours and certainly an early touch point for us in the industry and for many people because they were out ahead. And yeah, that beer in particular, that was, you know, not even one of their early beers. You know, that's sort of, yeah, that was sort of like their new happy beer that was really gaining steam. I don't know what year that was, but yeah, and they're sort of in an original mold, right? It's like a Colorado brewer, IPAs and stouts and porters and just the classics. I've got a lot of heart for Ska and I hope that, you know, if I think about them, I think of a very fundamental identity as it relates to, you know, to beer and I want fundamental to be okay over the stretch of beer. And we'll see, you know, that's, again, pie crusts, you know, eventually, like, people will start doing that in order to find their people, if fundamental isn't relevant anymore. So it's all a balance, I guess. And I'll hail the pastryarchy. Yeah, right. I haven't heard that. Pastryarchy. Okay, okay. So you're punching out from work. It's the afternoon, you're finally off the clock and some coworkers are punching out at the same time. You head over to the Wild Goose and you're going to get something that's not a Half Acre. What are you drinking? Bells is always a big go-to of mine. If I look up and down the tower and it's like, I think I'm thinking about the Wild Goose because I know they'd have a Bells beer on. I know I'm going to get something that is worth my time in dollars. I'll often look to the classics or I'll look to somebody that I know is doing cool stuff locally. Hypothetically. Hypothetically. I have two follow-up questions on this too. Yeah, right. You're buying a 30-pack of beer and you have to be under 12.99. What do you get? No, but do you have a go-to macro beer if you drink macro beer at all? If you're not drinking a beer, do you have a beverage alcohol of choice? I don't really drink any macro beer at all ever, which isn't to say I've got like beef there. It's just I just don't, like there's way too many other things to including. Did you ever? Yeah. Oh yeah. Man, a ton of it. Just say hams and they'll leave you alone. Yeah, just say hams. It wasn't hams, but I didn't grow up in the Midwest. So I grew up on the East Coast. There was a lot of hams. It's in Pennsylvania. Rolling Rock. Well, Yenling. Yenling. Oh, of course. No beer. What are you drinking? Yeah, no beer. What are you drinking? Wine, most notably. But I also like to not drink alcohol because you need space. Your body needs space at times. Yeah, safety, health, all that jazz, whatever. Yeah, wheatgrass, lemongrass, tea. Yeah, coffee. I mean, I'm a big coffee nerd, but definitely wine would be my next largest volume, alcohol pleasure. You're a big Dark Matter supporter from early on. I know Greg's a huge Dark Matter fan. Give us a Dark Matter blend you like. Oh, man, I don't, you know, jeez. You know, some of their Barrel-Age stuff is like, I don't drink it often, but I think that's like pretty wild stuff that they do. I really appreciate that they've taken coffee to that place, that like some, like someone did it. They brewed this cold brew and they gave it to me in a 375 flask at a, what, a beer festival. And the guy slipped me a 375 of cold brew espresso. And like, like 15 minutes later, I thought I was either going to, yeah, like have a heart attack or reach a higher plane of existence. It was great. Now you're... My eye twitched for like, for like four days. Yeah, you're not kidding. And yeah, so I do drink Chocolate City. And I mean, it's like dangerous stuff. But man, is it delicious. But yeah, if you're not careful, you'll start, yeah, heart palpitations for sure. I do have a returning beer request, Gabe. One of my great memories of free beer was I took it, I think I was the only one who took advantage of a social media, maybe it wasn't a totally genuine post saying if you were a redheaded bearded twin, show up and you could get a percentage off of I still have this picture on file. And my twin brother and I were the only ones I think who showed up, and I made him grow a beard just for this. And we got in there like the last week it was available. Yeah. And I was cleaning out my basement the other week, and I have a bunch of old beer bottles because I'm a moron like that. And I was throwing them all away finally except that one. I kept that one for sure. Yeah. Except the ginger twin bottles. But I remember specifically going in there like, wow, we didn't think anyone would show up. Here's a case. Yeah. I remember you guys coming in and I still have the photos of you guys when you came. That was like 10 years ago. Yeah. He's not telling you that as you guys were leaving, he was like, get them out of here. No, we were psyched, man. Yeah. See, he was psyched. Stop being me. That was awesome. I could probably pull that photo up very quickly. Yeah. Well, thanks for coming in. Thanks for- I had to file the new Brophy. For once, I'm going to be the old man who says, nobody wants that Brophy. They're more excited about things like Luwaka Double Daisy Co. Yes, they are. No question about that. Stuff your twin. So again, Gabe, thank you for joining us. It's been a pleasure. Again, we've always been very appreciative of the quality of beer that's coming out of Half Acre. I think it's something that all Chicagoans are proud to have as an exemplary example of quality craft beer made here in our city. Please keep doing that. Well, thanks a lot. Appreciate you saying so. Good to be with you guys and most notably, thanks for being a good partner selling our beer and bringing your twins in to buy our beer. Bringing your twins in to mooch once a decade. Well, listen, selling beer like this is easy because it's great beer. So, you're doing the hard part of this equation. Cheers. Good to be with you guys. All right. Cheers. So that's another edition of Barrel to Bottle, The Binny's Podcast. Please download our podcast, wherever podcasts are available. Leave us a review. Tell us what you think. Share us with your friends. Ask your questions, comments, binnys.com. Tell your mom about the show. So until next time, I'm Roger. I'm Pat. I'm Greg. I'm Gabriel. Keep tasting. Roger, did you say, joined with me today? Roger, why are you so bad at this? Oh man. Joined with me today are f***ing great.