Behind the Brew Day: Big Boots Brew 2017

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Every year, Pink Boots Society members come together to brew a beer to promote the education and furthering of women in the brewing industry. Last year, I was honored to be invited to help with the brew. Lineage Brewing hosted the 2016 brew day, and we brewed Mother of Summer, a delicious wheat beer with lemon peel, coriander, and black peppercorns. The brew day was a blast, and I learned a lot, both brewing in a brewery that I was not familiar with as well as learning from several local kickass women who are leading the craft beer revolution in central Ohio. Imagine my surprise when, back in early February, the emails started flying and I was once again invited to participate despite my then-unemployment. This year, Weasel Boy was hosting the brew day, and several other breweries and industry professionals were also invited to participate.

Pink Boots Society, as I mentioned above, is an organization dedicated to the education and empowerment of women who work in the brewing industry. The organization is about to celebrate its 10th anniversary in June, a pretty amazing accomplishment, if you ask me. Teri Fahrendorf founded Pink Boots Society and has engaged several other women who I admire to help their fellow brewsters. Every year, around March 8, International Women's Day, those of us who are local to one another get together to collaborate on a beer whose proceeds goes back to Pink Boots Society. This brew day is called Big Boots Brew, and Pink Boots will suggest a style as a base guideline, although it is by no means a requirement to brew that particular beer. This year, the style suggestion was Historic Ales (a broad category, for certain). We women in central Ohio decided to brew a grisette with local pawpaw fruit and spicebush berries. I'll delve more into what we brewed below.

This year March 8 happened to fall on a Wednesday. I awoke that morning extra early in order to drop off my child to school and head out to Zanesville, not quite an hour east of Columbus. If you aren't familiar with how collaboration brews work, the hosting brewery not only hosts brew day, but they also decide the beer to be brewed (while everyone contributes a bit to the recipe) and accommodate the fellow brewers and have to fit it into their brew and fermentation schedule amid the other beers they produce, as well as organize a release party. It is not a small feat. This year, in addition to the women of Weasel Boy and Lineage, women from Seventh Son and the head of the Ohio Craft Brewers Association agreed to participate. We had a stellar all-star cast to brew this year's beer. Have I mentioned how fortunate I am to be included in this? Oh, and by "women of Weasel Boy" I mean the incomparable Lori Wince. I'm a fangirl with no shame. Lori started Weasel Boy with her husband Jay nearly 10 years ago (their decade anniversary party is coming up in July, so make plans now to get your ass out there), effectively making her the grand dame of central Ohio breweries. She knows her shit, and she's one of the nicest people you will ever meet (although she's also tough as nails, so I wouldn't want to disappoint her. It would feel worse than disappointing your parents). 

Lori Wince of Weasel Boy and Mary MacDonald of Ohio Craft Brewers Association tending to the wort grant.

Brew day had started at 8:00am. I was unable to make it out there until much later that morning. When I got there, we were in the middle of the mash. Lori came right up to me and told me, "I have a job for you," and set me to helping monitor mash temp. Little did she realize that there is my weakness. I screw it up on pretty much every all-grain brew I do, somehow. Figure in that I'm on an unfamiliar system, and disaster seems certain. As the temperature crept toward 170, I got nervous. She had quickly shown me the hot and cold water valves, and I set into a staring match with the thermometer on the wall. We were hanging around a healthy range of 165-170. She ducked off to conduct some interviews, as there were a few media crews on hand. I stared at the thermometer. It stared back. Watching paint dry or grass grow seemed to be an interesting alternative. And then the temperature started to drop. I panicked, and Lori was talking to media people. I tossed a frantic look to Jess Byrne (of Lineage), who was monitoring the wort grant, a modified keg that recirculates the mash. Jess was also unfamiliar with the controls. "What the hell do I do?" I thought to myself as the temperature nose-dived. OK, it can't be that hard. Turn on the hot water to bring the temperature up, right? So I did just that. But then the temperature over-corrected and skyrocketed above the 170 ceiling we had discussed. So I turned on the cold water and the temperature nose-dived. This was a finicky system! Lori noticed the erratic temps a couple of times and came over to save me and the precious wort we were making. Thank goodness. 

 Mary MacDonald (OCBA) shoveling spent grain out of the mash tun

Once the mash was done (typically about an hour), we transferred it to the boil kettle. I also got to monitor that process. The fact that I was still allowed anywhere near the brew deck surprised the crap out of me, so I took this very seriously. Once the wort had been moved from the mash tun to the boil kettle, we broke for lunch. Pizzas and salads were offered. If you haven't had Weasel Boy's pizza, do yourself a favor and drive out to Zanesville for a couple of pints and a delicious pie. You won't be disappointed.

Liz Stout and Caitlin Davis, both of Seventh Son, cleaning out the mash tun.

After lunch, the wort approached a boil, and Nichole Endicott (then with Lineage, she announced her departure for BrewDog a week or so later) and Lori added the hops to the wort. A typical brew day fully within my comfort zone filled the rest of the afternoon: we hopped, we transferred, we cleaned, we loaded spent grain into a farmer's truck, we shot the breeze about everything under the sun. 

Nichole Endicott (Lineage) and Lori Wince (Weasel Boy) add the hops.

So, what was the beer that we produced, despite my apparent intentions to completely screw up this beer? Lori wanted to brew a grisette with locally sourced ingredients. Pawpaw and spicebush berries were added later to the beer, after fermentation was complete. A wheat malt from Haus Malts in Cleveland was procured. If you aren't familiar with a grisette, it's basically a table saison. Table meaning that it's rather sessionable, around 5% ABV or less. Saisons are a popular style currently. Most are rather light in color, and they can run the gamut from having all sorts of clove/banana/bubblegum flavors to being very neutral and almost champagne-like. They typically finish quite dry, and my favorites are rather refreshing on a hot summer day with subtle and restrained Belgian esters and phenols. Pawpaw and spicebush are Ohio native plants. None of us in the group were really familiar with spicebush, although a bit of research before brew day indicated that it is very similar to allspice. Lori had taken some of her blonde ale (a rather neutral beer) and had dosed it with a spicebush berry tincture so that we could all get an idea of the flavor. My palate detected that it was, indeed, very reminiscent of allspice berries. 

 Jess Byrne (Lineage), Jessica Page (Lineage), and Mary MacDonald (OCBA) share a laugh toward the end of brew day.

We also made plans that day for release parties, although without knowing precisely when the beer would be finished, final plans could not be made on brew day. Everyone departed as the taproom opened. Lori kept us all apprised as to the progress of fermentation throughout the process. She pureed and added the pawpaw once primary fermentation was complete, and added the spicebush berries to the brite tank, right before kegging the beer. 

      Nichole Endicott (then of Lineage, now with BrewDog) cleans the boil kettle at the end of brew day. 

One reason that I always really enjoy this brew day is because it's challenging to me. Thus far we have brewed beers that are outside my typical repertoire. I've only brewed one other wheat beer, and one saison. In fact, before this year's beer was released, I had only had a grisette one other time. And that grisette was completely different from the one that we brewed. I admire every woman in this brew crew, and every one of us brings a different skill set to the table. The camaraderie is also evident whenever we gather. 

 Nevertheless Persist, enjoyed on Weasel Boy's patio overlooking the Muskingum River

In mid-April, the beer was released. Mary MacDonald had suggested that we name it Nevertheless Persist and we all fell in love with the name. Lineage held their party first, and the following night several of us went out to Weasel Boy for the release party there. The final party was held at Seventh Son the following week, although Liz was busy working in the brewhouse throughout the party. 

Jess Byrne (Lineage) and Lori Wince (Weasel Boy) look on during the Nevertheless Resist release party at Lineage.

So, how was the beer, you ask? In a word, delicious. It ended up at 5.6% ABV. Hmm, maybe my messing up the mash temp worked in my favor, although Lori wanted it to end up below 5%. As you can see in the picture above, it was a lovely golden color with a fair amount of haze and cloudiness. There were plenty of esters and phenols, both from the yeast as well as from the pawpaw and spicebush berries. The pawpaw softened the beer a bit and lent its own unique flavor to the beer. The spicebush added so much interest, it was a really thoughtful addition, and I want to use it in another beer. This style and these ingredients are so outside my comfort zone, but I really enjoyed the finished product. Another thing that we all noted was how much the beer changed as it warmed. I preferred it, as I do most of my beers, a little warmer. The banana, bubblegum, and clove notes that were there became less harsh and mellowed out as the beer warmed up. The pawpaw and spicebush berries came to the forefront. Great mouthfeel and moderate carbonation made it tickle the tongue.

Jessica Page (Lineage) gets ready to transfer the beer to the fermenter. 

If you are worried that you may have missed out on this beer, it is still on tap at a few places around central Ohio. There is a little bit left in the taproom at Weasel Boy, and the following places still have a keg of it: 

• Barrel and Bottle in the North Market
• Prost in Reynoldsburg
• Westend Ciderhouse in Athens
• World of Beer at Easton  

So go get yourself a glass of it while you still can, before it is gone! 

-Jennie
 

Behind the Tap Presents: Battle of the Beers Vol. 1 Columbus Hoppy Wheats

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So, this is only our 10th blog post this year. This is very uncharacteristic of us. Yikes. Well, truth be told, life gets in the way of things. I hope we can remember how to properly do this. Jesus, it's been over 2 months since our last post. We hope you loyal readers haven't forgotten about us.

In this (hopefully) continuing saga, we will put two similar beers in a match up against one another. We'll pick them apart in our typical review (read: unstructured banter).

For this first one, we've picked Sideswipe's Pixelated Sun and Zaftig's Hoot-spa Wheat.

Zaftig is a small brewery in Worthington, Ohio that focuses on big beers. We're reviewed one of their beers before (ZBS if you want to backtrack on our reviews). Their facility is based in an industrial complex with a garage feel to it (there are 3 in Columbus I know of like this; Zaftig, Sideswipe, and Actual). 

Sideswipe is a small brewery that's not far from the Grandview circuit. We planned on reviewing their Elegant Hoodlum smoked stout, but ended up drinking it. Twice... oops. Their facility seems like a mirror image of Zaftig's (Zaftig's garage door is on the left of the entry door, Sideswipe's is on the right). Also based in an industrial complex, be warned that your GPS will lie to you trying to get here (sending you past the road you need to turn on, then in a circle, then back to where you actually need to turn). Enjoy the mispronunciations the GPS gives you though (M.C. Kinley road, instead of McKinley and Ski-oat-o Harper instead of Scioto Harper (for those not from the region- it's pronounced 'sy-o-ta') and completely at a loss when it comes to Schrock). M.C. Kinley is an up-and-coming hip-hop artist in my mind.

Now, yes, we know the guys at both breweries. Craig O'Herron at Sideswipe is a hell of a guy and a hell of a brewer who started his operation with just him. A one man show of brewing, bottling, sales, and delivery. He since has a loyal crew of people who have helped him. Zaftig has a similar story, only with 3 guys who started the company. More recently, we've both been volunteering with the guys at Zaftig... yes.... This seems now like this is going to be a biased post, but believe us, it's not. We're keeping all of our personal ties out of this (we are still pretty hardcore into the local craft beer scene, which is rather supportive) in order to justly bring you our unbiased breakdown and hopefully entertaining review of the both.

Availability:

Sideswipe's Pixelated Sun is available in both 22oz bottles as well as on tap, 6% ABV. Zaftig's Hoot-spa is available on tap only at the moment (Zaftig does have bottles, but Hoot-spa is currently not in bottles), 8.5% ABV (a session beer by Zaftig's standards). If you would like to buy a keg of Hoot Spa, merely call, text, email, or respond to this post to Jennie.

Color:

Well, As you can see in the picture, the Sideswipe is a little more golden/straw in color, Zaftig is a little darker, almost a light amber. Both have great clarity and carbonation. It's funny, every time I pour a Hoot-spa in the tap room, I envision it coming out as lightly as the Pixelated Sun is from the bottle. We visited Swideswipe's taproom recently, and the keg had recently kicked, so we have not had it on tap.

Aroma:

Ok, this is where the differences start to come out.

Sideswipe Pixelated Sun: 

Citrus, tropical (Citra) almost caramel like at times. -N-

I requested that Nathan leave mine out of the fridge since he poured his a couple hours ago. What? I like my craft beer at nearly room temperature. I hope that isn't a problem for you. Most good beers should be enjoyed well above fridge temp. But anyway, let's dissect this aroma. I am picking up a ton of Citra in all its lychee and gooseberry and vague grapefruit and lemon glory. A bit of caramel sweetness comes in to play, as well as some lovely wheat characteristics. -j

Zaftig Hoot Spa:

Sweetness, a little dank with grapefruit (Amarillo). -N-

This is more sweet grapefruit, like the bruleed grapefruit my mom used to make on New Year's morning, with a little tropical, stone fruit (July's best plum?) coming through, with a note of winter wheat to make you say to yourself, "Hey self, not only have you forgotten how to type, but you are also forgetting how amazing this smells." Faint notes of my near-and-dear Triscuits appear, as if I had liquified a box and added some hops. This is a beer I can (and often do) drink all day long. And I'm not always a fan of wheat beers. This is like a familiar T-shirt that you forgot about in the back of your closet. That comforting aroma just comes in to remind me how much I enjoy this beer. -j

Flavor:

Pixelated Sun:

Lighter bodied, smooth drinking wheat with tropical tones that make you long for porch drinking or in the pool at your friend's house. The wheat isn't predominant like most wheat beers. Just faint hints in the background to remind you it's summer. The tropical and citrus notes from the hops come into play more toward the middle and back end of the sip, riding off in a juicy blast of awesome as it slides down your throat. This leaves a bit of hop resin on the tongue, like a good pale ale does, but not nearly as much an a IPA. Citra in a wheat, fuck me, why haven't I done this in a home brew?! We would have won last year's wheat beer home brew competition if we would have used Citra instead of El Dorado. Jolly Rancher flavors my ass! Eh, at least we took 4th and our proteges took 3rd  -N-

Shit, that reminds me, we are about to endure a shortage of Citra. I think that is one hop that should not be proprietary but necessary for all brew houses, be they home or professional breweries. Biased as I might be toward this particular hop, it has certainly earned its popularity with both craft beer lovers and home brew lovers alike. 

Let that be your warning. Zombie Dust is likely about to become even harder to obtain than it is currently. I don't know about you, but I have given up on that beer. If I come across some, fine, I'm certainly not going to ever hate on it. If I have to go out of my way for it, though, it's not worth it. I promise you there are better all-Citra hop bomb APAs and IPAs out there. This might not be an all-Citra American Pale Ale, but it is a Citra bomb of deliciousness. . For those of you who aren't complete hop nerds, Citra, as previously mentioned, give off big citrus, lychee, and gooseberry notes. While it's definitely a wheat beer in mouthfeel, the wheat lets the hops shine through beautifully. -j

Hoot Spa:

Medium bodied, yet smooth drinking with sweetness balancing out the hops. Toward... who created that word 'toward,' it's such a weird word... Toward the front there's a whole array of flavors happening where it's hard to pick apart. There are grapefruit, caramel, faint tropical, toffee, and other notes that i can't quite put my finger on that lead you on a flavor adventure that makes you forget you're drinking a wheat. There's some grapefruit that hits toward the back end, leaving you longing for more. This isn't your typical wheat, my friend, no. This is a god damned journey of trying to pull out long forgotten words from your vocabulary to give proper descriptive phrases to convey the flavor sanctuary that is resting upon your taste buds. -N-

Nathan described this so well that I don't know how much I have to add. I did hear one person with a very esteemed palate tell me that the only flaw he found with this was that the alcohol flavor was too predominant. My palate can't even tell that this is as, ahem, sessionable as it is at 8.5%. I really don't pick up a note of the alcohol, but then again, my palate isn't world-class. It's good, but then again, it's also ever-evolving to the point where it is starting to annoy me. But that is a topic for another day, perhaps even another blog. Anyway, go back and re-read Nathan's description again. Because that flavor journey should be yours. -j

Overall:

Breaking down two different beers and comparing them side by side makes me realize that I've done too many reviews and judging of competitions. These are both fantastic brews that you should check out. They are two different beasts among themselves. There is no clear winner in this category, just because they are each so unique. Go, venture outside of your norm an accept these great examples of hoppy wheat beers into your life. Will it help you find the answers in life? Maybe. Well, maybe not, but you'll have no regrets doing so.After all, it's just beer.  -N and j

Winner:

Go, taste both and make your own decision. You won't be wrong either way.

Pairings:

Food Pairings: Pluot tart

Cheese Pairings: Humboldt Fog. Maybe with some dried apricots on the side. And I don't even like apricots (j)

Music Pairing:  "The Next Storm" by Frank Turner (describes Ohio's stormy Summer to a T)

Behind The Tap Presents Frank Turner

(Photo taken from frank-turner.com)

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For over a year, we've been enjoying the music of Frank Turner. If you haven't heard his music, you seriously have no idea what you're missing out on. He's sold out Wembley, opened the London Olympics, toured endlessly (1660+ shows at the time of this posting) and is working on his 6th solo album (being released this Summer, no official date yet, although he's at Abbey Road Studio wrapping it up). We had the opportunity of seeing him last year at Nelsonville Music Festival (show number 1572), one of the greatest shows we've seen, both in the performance energy and also keeping the audience entertained between songs with musings.We'll be seeing him again in Louisville, KY on May 15th. We have our tickets, you should get yours.

We contacted Frank recently to do an email interview. The following is what transpired from the emails.

BTT: You've toured endlessly worldwide, you seem to enjoy different brews. Do you have a favorite style? Follow up, do you have a go-to beer you prefer?
FT: I like drinking light, Pilsner-style beers for the most part, something that isn't too heavy or too alcoholic, so I can keep drinking it for a fair amount of time without getting wasted! I drink a fair few light beers on the road in the USA, which might not be very hip, but choice can be limited in venues across the world.
BTT: Scenario: You have a moment to relax at home, what beer would be found in your fridge?
FT: Right now I have Becks in bottles. As I get older I can't abide cans any more. I like European lagers.
 

BTT: You did a collaboration beer with Signature back in 2012. Could you tell us a little more about that experience? Have you done any other brewing since then? FT: That's my one and only brewing experience. It was fun. I can't say I know that much about brewing, but the Signature guys guided me through it and did a great job, we ended up with a tasty and unique brew at the end of it.

BTT: What was the final product like (it was wasn't readily available here in the States)? Also, do you know if it's still available?

FT: They aren't making it any more alas, and getting it to the States was a nightmare, thanks to customs laws. It was a light wheat beer with a very subtle citron twist on it.

BTT: We caught your show at the Nelsonville Music Festival last year. With the umpteen billion things (writing/recording/touring constantly) you constantly have going on, how do you find the drive to put on such high-energy shows constantly?FT: Show are the only thing I care passionately about. Everything else would fall by the wayside first, in terms of keeping the energy up!

BTT:When you're touring, do you try to drink locally made beers or just what's readily available to you?FT: Whatever's readily available. My schedule is such that I don't really have time to be picky. We have a rider that gets sent out, but often it's just whatever the venue has handy.
BTT: What exactly is on your rider? Anything weird (like Van Halen's rider having all the brown M&Ms removed from the bowl)?
FT:My rider is very long, I'm not going to list the whole thing, it includes all the staging and technical specs for my shows as well! I don't believe in asking for spurious shit, the people working backstage work hard for low pay as it is. The Van Halen thing was a serious one though, they were checking to see that all the specs had been read. 


BTT: What is your honest take on the American piss lager (examples- Budweiser, Miller, Coors, Busch)? FT: I actually have a soft spot for it.

BTT: You mentioned in cider in your song "Recovery." What is your take on ciders? Do you have a favorite? Follow up, we do food, music, and cheese pairings with the beers we review. How do smelling salts pair with cider?FT: I'm not a cider fan actually - I drank so much of it as a teenager that it is now irrevocably associated with the taste of vomit for me, haha. I guess the line in the song is referring to that time in the party (or "smelling salts" session) when you'll drink anything. I wouldn't recommend that kind of lifestyle.

BTT: We have paired numerous songs of yours with various beers. Do you have any beer-and-music pairings you favor? FT: I can't say I think about things like that to be honest.




BTT: Nathan: I play guitar as well. What is your preferred acoustic and why?FT: I play Gibson Hummingbirds live these days. They're fantastic guitars. There are other, more niche or bespoke instruments which can be fun to play in the studio, but for live, the Hummingbird is a total workhorse. It plays and sounds great, and it can take the abuse I throw at it, which is important. 

BTT: After listening to the Amy Trilogy (especially "Tell Tale Signs") would you ever date a girl named Amy? FT: Yes. "Amy" is a pseudonym.

BTT: Jennie is going to go all Jewish mom on you for a moment. Any nice, long-term prospects on the horizon? You seem like a nice guy. You deserve a good girl. And if there are no prospects, can we set you up? We know some lovely single ladies. (If not, I'll at least make you some chicken noodle soup.)FT: Hahaha. I am seeing someone at the moment actually. Early days but we shall see.

BTT: You have a very loyal US following, although we are small. Why the fuck aren't you more popular here? FT: You tell me.

BTT: For fuck's sake, you have sold out Wembley Stadium and opened the 2012 Olympics. You have accomplished what many dream. What is your favorite career accomplishment? FT: The fact that I don't have to have a regular day job between tours. That was the dream when I was a kid and it still is.

BTT: Jennie: My favorite song of yours is "Plain Sailing Weather" (although I had "I Still Believe" stuck in my head when your email came through this morning. I went to Albion College in Michigan, "Sweet Albion Blues" was an instant contender). Nathan's favorite is one of three, either "Tell Tale Signs," "Wanderlust," or "I Am Disappeared". What is your favorite song of ours?FT: My favourite song of yours? Uh.. definitely "Don't Stop Believing".

BTT: Do you have a favorite song to play live (does not need to be yours)? FT: I like songs that help deconstruct the barrier between performer and audience. That's a fancy way of saying I like songs that get people moving or singing along, or participating in the show in any other way.

BTT: How often do your fans complain of rug burn from dancing along to "Four Simple Words"? (Nathan had that issue once during a dancing incident while brewing beer.)FT: That'd be the first I've heard of directly...

BTT: How did you figure out the musical formula to perfectly blend punk and folk?FT: I don't write music to formulas.

BTT: No, seriously. There has to be something you go off. You have catchy verses and choruses with deep lyrics, then the bridge changes the tone of the song. Is this a standard you go by or is it just what feels right as you're writing it? 

FT: Really, I just write music that sounds good to me. That's it. 
BTT: After listening to some Million Dead (for readers, Million Dead was the band Frank was in before going solo), how did you not kill your voice with the screaming? Compliments on your vocal range, by the way. Any tips for the wannabe screamers of the musical world? FT: Thank you. Actually, contrary to popular belief, screaming is just another form of vocal technique, if done properly. It's not that technically different from singing a long, hard high note. If you look after yourself it's totally doable.

BTT: What is your take on the Oxford comma? Favor, favorite, color, etc., without the U? (Fucking Americans.)FT: The American spellings are actually historically correct; Franklin, Jefferson et al regarded themselves as true Englishmen fighting against a foreign king, and as a sideline, were total sticklers for accuracy in their spellings. The addition of the "u" was a French-influenced fad after the War Of Independence. So you guys win this round. As for the Oxford Comma, well, I have better, more interesting, things to think about.

BTT: Do you have plans on touring the Midwest anytime soon? 
FT: Yep, more US tour dates coming soon, and plenty of them.

BTT: Care to grab at least a pint next time you are in Columbus, Ohio? Or a brewery tour? It'll be a smashing time. FT: It would depend entirely on my schedule. A lot of people seem to think that the only thing I do on the road is play for 2 hours a night. Which is fucking *hilarious*.         

BTT: What is the most personal song you've written?
FT: Most personal song... Quite a lot of Tape Deck Heart wins that prize. I was trying to get deeper and more intimate for that album. I was listening to a lot of Arab Strap at the time. I think "Tell Tale Signs" takes the prize, probably.

BTT: We do a lot with cheese pairings, as previously mentioned. What is your favorite cheese?
FT: I love cheese. A great Spanish Manchego takes a lot of beating.

BTT: You recently released a video for your song "Get Better." We love how the video is a journey through your career. Is this song going to be the general tone of your upcoming album? Does the album have a  name yet?
FT: That song is something of an overture for the new record, yes. Stylistically, sonically, lyrically that's kind of where I'm going. I do have a title but I'm not announcing it yet.     


It was a blast being in contact with him, although I think we freaked him out with some of the questions (he's since blocked my calls and emails and sent me a restraining order, we'll see who has the last laugh in Louisville. Joking of course). We want to thank him once again for taking time out of his busy schedule to answer our questions. 

His latest compilation of B-sides and rarities ("The Third Three Years") was recently released here in the States. We reccomend it. Frank's cover of "Somebody to Love" rivals the original by Queen and the live versions of "Plain Sailing Weather" and "Tell Tale Signs" give a different take on already stellar songs. His road diary  ("The Road Beneath My Feet") is a best seller in the UK. It hasn't been released in the States, but you can find it through online sellers.

Look for his new album this summer. Here's a teaser to tide you over:

And if you're able to make it to Louisville on May 15th, shoot us a message. We'll meet up and enjoy a beer together.

-Jennie and Nathan-