Hannah gets to know Andrea Proano, Queens native, Sarene Craft Beer sales rep extraordinaire, and organizer of the NYC chapter of Barley's Angels. Hannah cracked a TALEA Blackberry Crush Gose and Andrea enjoyed a Non Sequitur Beer Project/I am the Avalanche Dive IPA.
Follow along with Andrea's adventures on her instagram, @aproano and at her amazing baking account, @bakedbyandrea
You can also follow @barleysangelsnyc for updates on their return and learn more about how to find your local Barley's Angels or how to start your own chapter at their website
Groovy music by Megan Bagala, and art by Sabrina Rain at The Hoppiest Shop
Hannah (00:06):
Hi beer friends! Welcome back to Brews with Broads, I'm your host, Hannah Kiem. I am so pleased to be able to bring you this conversation with Andrea Proano. Andrea is a Queens native, a graduate of the esteemed Institute of Culinary Education and an absolute veteran of the New York city hospitality scene. When we chatted back in the winter, I learned all about how the breakneck pace of working in fine dining in New York city led her to pivot to where she is today. A bad sales rep for serene craft beer and the co-founder of the New York city chapter of Barley's angels. Talking to Andrea deepened. My understanding of what the sales side of our industry really looks like and gave me about a 10% better grasp on Queens geography. You better believe I'll still be calling her next time. I'm lost there. I dare you not to be grinning ear to hear as you treat yourself to my conversation with Andrew Proano
Hannah (01:04):
Andrea Proano, Welcome to Brews with Broads
Andrea (01:07):
Thank you. Thank you for having me.
Hannah (01:10):
I'm so excited To have you here. First of all, as is tradition, we're going to crack these beers open together. What have you brought to virtually share today?
Andrea (01:19):
I have non-sequitur uh, beer projects and I am the avalanche. It's a dive IPA. So I guess this was a collaboration beer that they made, uh, with I am the avalanche band. So West coast style IPA.
Hannah (01:34):
I am so not cool. I don't know bands. I'm a musical theater nerd, but I have had this beer and it's delicious. Um, and I'm drinking in the spirit of women and beer, uh, Talea, Blackberry crush Gose which I'm really excited to try because whenever I see their beers anywhere I snap them up. All right. So I'm going to try to open this in the mic and here we go. Oh, yours was, yours was better. It sounded better. Well, cheers. Ooh. I wish you could see this. It's like beautifully purple.
Andrea (02:07):
Oh, it looks good. It's really good.
Hannah (02:10):
If only I could pour you a taste. We'll cheers. Cheers. Clink! Oh my gosh. Well, let's dive in. So obviously we're here to talk about your craft beer journey, but before we do that, I want to know about you as a human. What's your deal? Where are you from? Where did you grow up Your life story?
Andrea (02:28):
I am a native of, uh, New York, New York city. So I was born in Brooklyn. Um, my parents moved to Queens to Jackson Heights when I was a year old. So I do get lost in Brooklyn.
Hannah (02:46):
I get lost in Queens. So there you go.
Andrea (02:48):
There you go. Um, so if you leave me in Queens, any area in Queens, I'm fine. I know it like the back of my hand. I lived in Jackson Heights, all of my life.
Hannah (03:00):
Wow.
Andrea (03:01):
Uh, you know, I've moved maybe like within the radius, like 10 blocks up or down, but I've stayed in Jackson Heights. Um, you know, I love it. Uh, it's very diverse. There's a lot of cultures. Um, that being said, my parents are from Ecuador. Um, so, you know, it's, it's nice to have like diversity, um, and you know, educate people about it. And it's nice to be able to go outside and be like, okay, today I want, I don't know, Mexican food, Colombian food, Thai food. I dunno, whatever. There's everything for like everyone's palette.
Hannah (03:39):
I have heard that Jackson Heights is like the most diverse neighborhood in New York city. I feel like that's like a true thing, especially, and I mean, for food, how can you do it wrong? Just like whatever you want. I've been trying to get there for this specific type of taco, and I'm not going to say it. Right. So I'm not going to try, but the ones where you like dip it, you're like meant to dip it in this broth.
Andrea (04:03):
Birria
Hannah (04:03):
Thank you. Thank you So much. So what you're telling me is speaking of Queens for those at home who don't know Queens, or don't live in Queens, they like to name the streets are named as someone who has never lived there. It's like 36th Avenue, but also there's a 36th street you're telling me you could help me.
Andrea (04:21):
So the, the streets, they're all like, you know, as it is right. One through whatever. Right. But then the avenues you start off at Roosevelt Avenue, right. Which, you know, better known as Roosevelt. Um, and then you're going to start going up. So it would be you have 37th Avenue, but in certain parts of, you know, depending on what street you're on, there is a 37th road.
Hannah (04:51):
Well, I still don't really understand. So I'm just going to call you if I'm ever lost in Queens and you can, you'll be my personal MapQuest. Yeah. So you grew up in Queens. What was your intro into sort of the hospitality world or the beer world?
Andrea (05:08):
When I was, I went to long Island city, high school in a story. Uh, so there was a culinary program in there, you know, I liked it and everything, but I was never really something that I thought I would get into. And I had a couple of friends that were doing that I've always liked to cook as a kid. I've loved to bake, but then when I graduated from high school, all of my family moved to Ecuador. I actually moved with them. Uh, so I went as a 17 year old to Ecuador leaving everything behind. Yeah. It was kind of hard, but it's, it's fine. It was a nice experience. Um, so my parents have a hotel in Ecuador. It's in, it's in the coast side of Ecuador. And so, you know, that's the family business. I went, uh, the university of San Francisco, which is abroad in Ecuador and I studied film and video.
Hannah (06:04):
Oh!
Andrea (06:05):
And there was a really nice culinary program in there. And I kinda like, you know, I would look at it, but you know, obviously it was two different careers, long story short. I did, I didn't finish a film and video. I just needed like one more year, but I just wanted it to come back. So I sold all of my equipment and I came back to start from zero and, you know, coming back over here, I was like, great, what do I do now? And I was like, I have to go back to school, but I need to make some money. So my first job back, I came back to the States was at planet Hollywood.
Hannah (06:47):
Oh boy. In Times Square?
Andrea (06:50):
Yes. As a hostess. And that's kind of like where my culinary journey began. And I did that for like three years, but I wanted to be something more than just a hostess, um, started going into like fancy restaurants. And I started seeing that and I was like, the food it's always caught my attention. I ended up working at Rosa Mexicano, the one in the Lincoln center. That's where it kind of really started for me because going over there, I learned a lot about hospitality and fine dining. You know, it's fine. Dining is a whole different animal than going into planet Hollywood. And so when, uh, Lincoln, uh, at Ristorante opened up across the street. I went over there and I started as a food runner and being in the past, I learned that I really liked this industry. And I was like, okay, I have to go to school. So I went to the Institute of culinary education and I studied culinary management. I did finish it. I finished it about like five years ago, now, four years ago or something somewhere around there. And I also did do a pastry and baking course.
Andrea (08:07):
So from there, you know, I've worked with a lot of great names. You know, I worked with Jonathan Benno, obviously from Lincoln. He used to be the sous chef from per se. Um, I worked with David Burke with Balud Sud. Um, the last employer that I had was, um, Gabriel Kreuther, um, he's also from like the French laundry. He was the chef at The Modern and the Ritz. So he's a big name, you know, that was a two-star Michelin restaurant that I was working at.
Hannah (08:40):
What were you doing there?
Andrea (08:42):
I was, uh, I was a server slash captain. Um, yeah, it was, it was great. I love that place. Um, the only thing is that, because I I've lived here by myself a lot. I am a workaholic. Um, I kind of worked my body too much, which led me to two surgeries and the last surgery was a year and a half ago and I decided that I can't keep on doing this. I was like, okay, how do I, how do I continue in this industry, but not working as a server anymore? You know,
Hannah (09:23):
You're right. It is so hard, especially fine dining. The expectations are so high. And it sounds like with your passion for it, and for providing the highest quality service, you can, you can really run yourself into the ground.
Andrea (09:38):
Yeah. And I definitely did do that, you know, because then I was also paying my culinary school and I was, I was going to school and working at the same time. It's hard, you know, living by yourself is not easy. Um, and I just kinda did what I had to do, but then I overworked myself and it came down to the point, which I was like, is it worth it? You know? Yeah. I loved what I was doing, but I was also in pain and you know, it just came to that point, which I was like, okay, I have to do something else. And in the last couple of years, when I went to culinary school, that's where I kind of learned about craft beer, funny story. My dad used to work for Anheuser-Busch when I was a kid we're talking about like almost 30 years ago. Wow. And I never thought in a million years that I would be doing the same thing that he was doing, but when he used to work for Anheuser-Busch, I was like, ah, I don't like that. I don't like, and to me that was beer until I got introduced into craft beer. And I was like, okay, I definitely liked this.
Hannah (10:43):
I, first of all, I have goosebumps thinking about like, sort of the synergy and family business of it. All right. Like your hospitality is in your blood and beer is in like in your blood too. And your heritage. I love that so much. So obviously I think a lot of us, our first experience with beer in general is either like, yeah, having a sip of our parents' beer or like college frat parties or whatever. And it's like some mass lager that you're like, what was your light bulb moment? What was your light bulb beer?
Andrea (11:16):
No, it's it, it, it, it just became, like, I remember being at, at culinary school, I feel like we tried some of like the Sierra Nevada, and I want to say we had Brooklyn. And I was like, okay. Yeah, this is definitely different. You know, there was like the multi-millions and I was like, yeah, this does have flavor. And it doesn't smell bad. And then I had this supermarket close to where I used to that you were able to create your own six pack of all the craft beer that they had. So no joke. We went down all of the aisles, trying every single beer that we were able to, obviously in a course of a few years. Right. I'm not saying that I was drinking all of this in one day, but you know, it was educational. We were, we were literally tasting them side by side. And from there, we were like, okay, this one, I don't like, yeah, this one I like, and kind of from there discovering what are the styles of beer that I like also during the years, my palate has evolved, you know, like everyone else's things that I didn't like before I'm actually liking now.
Hannah (12:36):
Absolutely. For example?
Andrea (12:37):
For example, I wasn't into sours before and now I'm really into sours.
Hannah (12:42):
I'm with you For me, my kind of gateway beer, the one that was like, this is craft. And also this is delicious was Bell's Oberon. And I used to hate IPA's and like anything bitter, I don't like. And then of course now I've like sort of ridden that wave the pendulum swung to the opposite direction of like, I need the dankest bitterest hoppiest. Like I want to scrape my tongue off. And now I'm sort of middling out. For instance, stouts. I was never really a big stout person before, but wow. Especially now this winter, I need them in my life.
Andrea (13:14):
See, I was a big stout person, but I think it's also because I used to drink a lot of whiskey and bourbon. That is something that I do love, uh, actually a nice story behind it. I actually went to uh goose Island to get the bourbon County from there years ago,
Hannah (13:32):
A pilgrimage, if you will.
Andrea (13:34):
Oh yeah, yeah. I drove all the way over there and I was like, I have to try this in person over there and see how they're doing it. And I did it and I was like, okay, I'm happy. I'm going to go back to New York.
Hannah (13:45):
I love, uh, I like to call them beer ventures. Like, you know, you go to travel to a brewery, but that's like next leve
Andrea (13:52):
Yeah, no, actually that's what my boyfriend, Alex and I, we live for that. We love doing that in the last couple of years, we have traveled. We've specifically made a travels to either go see distilleries or breweries.
Hannah (14:07):
That's amazing.Do you have any favorites that you've gone to like stand outs?
Andrea (14:11):
Well, when I went to see Dogfish Heah that was something that it really like. I was like, wow, this place is huge. And the venture that, you know, the owner did to get the Palo Santo for their Brown ale, the polo Santo beer. I don't know if you've ever had it. It's a great story. And you should look into it. I think that's probably one of the things that I really liked about it. You know, some of their beers are great. Some of them not so much, but that is the one thing that will probably stay with me forever because, you know, he went to South America, he found out about Palo Santo. That's something that it's native to like the Andes. Um, and he smuggled in Palo Santo for this beer to try it out. And then he went back and actually he almost lost Dogfish for trying to bring Palo Santo. And that's a story that they tell you over there. And I was like, wow. We were like, Oh my God. He was so invested into that. And I was like, okay. So yeah, it's a good beer. It's a really good beer.
Hannah (15:18):
Wow. You know, what is striking me about? That is the idea that every beer has a story. Right. And I feel like having been a server myself, that's like how you get people, right? Whether it's the story behind a wine or a dish or an ingredient or a beer, like that's what it all like the center of that Venn diagram, right. Is your passion for the stories and your ability to translate them to your guests. I'm curious about the fine dining restaurants you've worked in. I feel like my frustration sometimes working in them has been like, I'm so passionate about beer, but a lot of times their beer programs aren't, you know, it's much more wine forward or cocktail.
Andrea (16:00):
Oh, it's horrible. I actually got a call this week from my former employer. They actually want to bring in the portfolio that Sarene represents. And they're like, so can you come in? Can we talk to you? And I was like, well, you know, that's not my territory. And they're like, we still want to talk to you because I would always tell them, you know, I used to work in the lounge part of the restaurant and I used to be like, why do we have such a bad beer program? I'm like, can we fix this? I'm like, you know, I can get you in contact with people.
Hannah (16:35):
Right. People are paying like however much for an entree and a glass or a glass of wine. But like you're serving some like mass produced thing.
Andrea (16:43):
They were like, Oh, but it's probably not going to move. They're like this beer doesn't move what we have. And like, obviously, have you seen what you're carrying? I'm like, the diner has better beer than you do.
Hannah (16:56):
That is a burn, the diner that's better than you do. Okay. So that takes us nicely into, you mentioned serene your path into what you're doing now.
Andrea (17:06):
So I work for sarene craft, beer distributors. I am the Queen's representative. Uh, yeah. So, you know, we are probably the smallest, uh, craft beer distributor in New York. Uh, you know, now we're distributing in five States, um, slowly growing towards other places. Um, we're a pretty small team, but we're a solid team. And I think that our portfolio is also pretty solid. Uh, funny part that a lot of the breweries that I am representing, I have gone to the breweries before I started working for sarene. , which is so funny, uh, because the way it all happened, it was just so the year that I decided to not be working as a server anymore, I started sending out resumes and I was just like, hopefully someone answers. I really had little, like, expectation that anybody was going to answer me because I was like, yeah, who's going to look at my resume. Yeah. It's a great resume for a fine dining Michelin restaurant, but not so much for a sales rep, like a beer sales rep.
Hannah (18:17):
How did you decide that that was the direction you wanted to go in?
Andrea (18:20):
Because I was getting very involved in the beer world. I do have to give props to Mary Izett and Ann Riley. Both of them actually, I told them I was like, I want to leave. And I kind of want to start getting into the beer world. And, you know, there were like, you know, do it. And, uh, they kind of were pushing me, giving me the courage to do it. And they were looking for someone to relaunch the, uh, Barley's angels, New York city chapter. And, you know, I was like, I'll do it. And I did it. Uh, it's been on pause right now because you know, obvious reasons. Um, and Larissa Clifford, she also helps me on this. We're both partners in Barley's angels and basically it's a program for women that are not part of the beer world that want to learn about beer. And to me, that was kind of what opened my doors, launching Barley's angels and then sending out resumes.
Andrea (19:25):
I never included that in it, but apparently that did mean something in the beer world.
Hannah (19:33):
I love that! Um, how did you know Ann and Mary?
Andrea (19:36):
I was going to fifth hammer, uh, when they just opened up, like literally I went there to like their first day open, something like that. Um, Oh, wow. When they only had, like, I think it was like three beers on their draft system. And I started going back again a lot, a lot, you know, I just like, I was supporting all of the breweries around here and I just like started talking to her. I don't even know how we became friends. We just started talking, you know, she's very friendly and
Hannah (20:08):
Both, both Mary and Anne\ have been on the podcast and I just feel like they're both so generous. And like, I was intimidated by them both when I first kind of got involved in the women and beer world. Cause I was like, wow, they know everyone, everyone's friends with them and like for good reason, cause they're just like so generous and grounded
Andrea (20:29):
And they know so much and they're willing to teach you. And that's what I love about both of them. And I say, I really am thankful for both of them.
Hannah (20:37):
I think that's one thing that is so beautiful about our, you know, New York city, women and beer community and just, you know, the beer community at large, but specifically like our little is the support and the, I think it's so easy and common in a lot of industries, right? Like there's not a lot of representation of women. There's not a lot of room for other women. So like I gotta be the one, you know what I mean? Like not taking everyone else with you, but that is not the case. So Barley's angels. That was like your sort of like sparking moment. And then you sent out your resumes and...
Andrea (21:13):
I actually found them on, um, bevforce. So I mailed out, you know, I emailed my resume and I was like, all right. I remember I sent out emails to ski flying dog. Uh, I even think dogfish head, there was like a ton of people looking for sales reps. And I was like, all right, I'm just going to send as many as I can. And hopefully someone responds. And I remember, uh, applying also at Singlecut. I have always been a big fan of Singlecut as well. And I didn't know that sarene actually distributed single cut. I had no idea. And it was funny because I applied and Ashley responded to me. She's like, you know, she's like, I am looking for someone with experience. And I get that obviously, you know, I was like, that's fine. And she was like, but I know sarene is, is, is looking. And I was like, I actually applied there already. And like the day later I actually had a response from sarene and they're like, can you come in for an interview? And I was like, yes. When, and you know, I've never been to, uh, an interview for craft beer. So I went like, I would normally go for an interview with my suit, you know, my hair up
Hannah (22:34):
Very profesh, very fine,dining polished.
Andrea (22:36):
Yes. And I go over there and I'm like, Oh God, I'm not going to get this job just because I saw myself. And I was like, I saw everyone around me and I was like, Oh God, yeah, they did not choose the right wardrobe. And I was honest. I was like, listen, I have no experience as a sales rep, but I have been a server for 11 years, if that counts for anything. And you know, I, I love craft beer. I looked into your portfolio and I actually have been to a lot of these breweries already. And I was like, you know, if you're willing to, to teach me, I will give it all and we'll see what happens. And then like three or four days later, they're like, okay, when can you start
Hannah (23:21):
Throw that one at the end of the day, it's all salesmanship, right? Like whether you're selling someone a, this special that chef has come up with, that's the tuna tartare or it's, you know, single cut, just brewed this new IPA, you should try it. And the importance of personal relationships and being a grounded down to earth human. Right. Because first of all, you are, and that the fact that you already had investment and had visited all these breweries, like it's not just some like Joe Schmoe off the street, trying to figure out what these beers are.
Andrea (23:52):
Yeah. Which is funny because when, yeah, when I looked at their portfolio, I was like, Oh my God, it's like the universe was preparing me,
Hannah (24:00):
You know, the universe sent you what you needed to have for this job. First, I want to go back a little bit because we've mentioned on the podcast before the three tier system and like why distributors are part of it and necessary, but will you explain that to us from a distributor side?
Andrea (24:17):
Well, you know, as a brewery, you know, you need the support from someone that can bring your beer from point a to point B. That's the major thing. You know, also it helps you to expand where your product is going as an owner of a brewery. You can only do so much. The more you grow, the more help you need. And you know, some places do decide to do it by themselves, which I support that as well. But sometimes it just gets out of hand and you need that help. And also as a sales person, like you said, you build relationships with people that maybe it's easier for us as a sales person to get to this specific place. As, as a sales rep here in Queens, specifically Jackson Heights, it's very hard to get craft beer on this side of town. It's more like the story of Sunnyside, what side, all the way to flushing or forest Hills, you know?
Andrea (25:19):
Uh, but like Jackson Heights, Corona, all of that, you won't find craft beer. It's very hard to find like actual, like the craft beer that, that at least I'm looking for, you know, like small breweries, nothing mass produced. So that's kind of like my mission to get people into this side of town. And I somehow managed, uh, you know, a few places I've contacted a few breweries to certain accounts of mine. You know, I've been like, Hey, you know, you should reach out to these people. You know, they, they already have my beer and I'm like, but you know, you can also try, you know, try local stuff, take away the mass produced beer. It's probably the same price or maybe even cheaper for you. And people probably buy that more than the other stuff that you're getting in there and that it's stuck and it doesn't move.
Hannah (26:13):
Righ that you could get anywhere.
Andrea (26:15):
Yeah. And then some do listen. Some don't some get scared about the price, but as a sales rep, that's what you do. You have to tell them why there is value. You know, you are paying a little more, but try it. What do you think? How does it taste? Is it better than what you currently have? And half of the time, it is more than half of the time
Hannah (26:39):
You do mostly on premise or off premise, which for those at home...
Andrea (26:43):
So on premise Would be anything like bars and restaurants off-prem would be like home DS, you know, bodega supermarkets. So I deal with every place that has a liquor license.
Hannah (26:56):
Wow. That's feels like a lot. No?
Andrea (26:58):
It is. It is a lot. But you know, you get, you get the hang of it. I think because I know how Queens is. It kind of helps me to build my agenda. And of course, everybody wants to see you the same day at the same time. And you're like, but I have all of these other four days.
Hannah (27:18):
Right? "What about tomorrow?"
Andrea (27:18):
No, no, no. I want to see you today.
Hannah (27:22):
I do imagine though, to your point though, you are your own audience in a way, right? Like you have a much higher investment in getting these craft beers that you want to drink into Jackson Heights into Queens because that's where you live. Yeah. I love that. I'm wondering in the sales field, what is the male to female balance? Are there, do you have a lot of other women that you see on the side?
Andrea (27:43):
When I started with serene, I was the only female in, in January. They hired another girl. She does the, she does long Island, kind of like the end of Queens, beginning of long Island time. And then I'm in charge of all of Queens basically. But going out on the field, I've only seen like a handful of women.
Hannah (28:03):
Do you feel like you encounter issues with your customers as far as like them maybe not trusting your opinion or doubting your expertise in the product?
Andrea (28:15):
So when I just started with serene, uh, it was a challenge because obviously it's a girl, you know? And no matter what people say, you know, they're like, yes, we're all equal. Yeah. Not in this business, not so much. There are places that they do respect you and listen to you. But there's also a big chunk of the population that don't listen to females. And they think that you don't know what you're talking about. And because I do know the crowd in Queens and like terroir, some parts of Queens will drink craft beer and some places won't. So what I bring a bourbon barrel stout to Corona. Absolutely not. It would not sale, but, but I bring them a logger. Yes. All the logs.
Hannah (29:06):
That's interesting. I guess you must have to strike a balance between pushing your clients and your customers to like expand their pallets and take risks.
Andrea (29:16):
But the way that I do it is when we put in our orders, it's always like a small one for the first one. You always want to do the small one, you know, the minimum. You don't want to go crazy because I don't want them to get stuck with beer. Then maybe they might not move. Um, but I always say, listen, I'm going to give you what I think you're going to be able to move once we, that test. Cause that's what I call it. I call it a test. Once they see that they've moved every single four-pack of that case, they're like, okay, you can send me a bigger, uh, ordered this time and you can send me whatever you think is going to move. And so a lot of these accounts now they're like, just send me whatever you want. Send me X amount of cases.
Andrea (30:08):
You know? I'm like, okay, sometimes I'll walk in and they're like, okay, so what do you have new? It's no longer give me the same thing. Now. It's like, what do you have? That's new. And then I feel like I've gotten so much trust from them that now they're like, Hey, you know, my buddy down in Sunnyside needs to open up an account. I am recommending you over there. Can you go by there? Absolutely. And then some of them are like, Hey, I have an account in Brooklyn. I'm like, I can put you in contact with the Brooklyn rep. But you know, it's these people, it's like a little empire. They're running the business right now for everybody.
Hannah (30:49):
Either way, you kind of took the words out of my mouth. It just sounds like you have really earned the trust of a lot of these places and what a great feeling. Again, almost like being in service and having a regular or something that you know, and that knows you, that trusts you enough to say, like, just pick whatever you think I'll like. And that's like so fun. Absolutely. It's a nice feeling. You know, I know that you're a sales person, so you can't have any like allegiances to any of your products, but what do you feel like, do you feel like there's a big win that stands out to you that like, Oh, I got X beer in this bodega or whatever. And like, that was a big day.
Andrea (31:26):
Well, yeah, that's happened to me. And uh, it's a great feeling because it just shows you how, you know, bodega's and supermarkets have gone. Like it they've, they've really gone a long way to actually start taking these things and willing to pay the cost of a case for certain beers, you know, 20 years ago, not even that far, maybe five years ago, nobody would be paying big bucks for a case of beer.
Hannah (31:56):
It's almost a, it's a mindset adjustment for them to understand that like, yes, this might cost more, but exactly like you said, but you're take the risk. You're going to sell it because more and more like the consumer palate is changing and craft beer is taking over the world baby!
Andrea (32:09):
It is, and it's a good feeling. And it's just nice to be able to go to your corner deli or to your supermarket and be able to grab a four-pack. Cause sometimes you do want to go support the breweries, but sometimes you're like, Oh, I don't want to go all the way over there right now. But if it's in the supermarket, I can buy it and I'm still supporting it
Hannah (32:28):
Exactly. What are some of the local breweries that you guys represent or that you carry rather?
Andrea (32:33):
So in Queens? Cause it depends the territory, some territories, other breweries that in Queens we're not allowed to because they self distribute.
Hannah (32:44):
That's what I, that was what I was kind of getting at with the, um, distributor question. Like the whole idea of the three tiered system is confusing. I think,
Andrea (32:54):
You know, I'm still learning about that, but you know, for example, okay. So I distribute single cut, non-sequitur, which we just started distributing them during the quarantine.
Hannah (33:07):
Amazing.
Andrea (33:07):
Yeah. Which is pretty cool. That's what I get on my side of town, industrial arts, Brooklyn cider house, the other reps get KCBC hey get TALEA , in upstate New York, we distribute LIC beer project, certain breweries that I'm like doing, do we distribute that? Do we not? Because you know, like I said, it depends where you are. Uh, you'll be able to distribute certain things and certain things you can't.
Hannah (33:38):
It's just so fascinating. Cause I even on like the front of house bartender side of things, and especially on the consumer side, I don't know about any of that. It's just such a fascinating web that I think the average person has no idea how their beer that they bought at their bodega got to them.
Andrea (33:53):
It's funny because sometimes I go into certain accounts and they're like, wait, you distribute KCBC you distributed LIC. I've seen it on your serene website. And I'm like, yeah, I don't distribute that. You know, trying to explain it to them. I'm like, yeah, that's not on my side of town. Sorry. You know, and, and they just look at you and they like annoyed and they're like, but why is it there? And I'm like, I'm sorry. Or like, for example, the New Jersey crew, they can't distribute half of the things that we distribute and you know, they get annoyed because Oh, Sare e might've uploaded a picture. And then they start getting calls from their accounts saying, Hey, uh, can you bring me that beer? And they're like, sorry, I can't distribute that to you. You know,
Hannah (34:46):
Fascinating. It just goes to show like how many layers there are in this industry. Right. And the insanity of blue laws and liquor laws, state to state.
Andrea (34:54):
Yeah hat's the other thing like the, the reps in long Island, they can distribute beer and cider to liquor store, but I can't do that here. I can only distribute cider to a liquor store, but not beer.
Hannah (35:07):
How was that learning curve for you?
Andrea (35:08):
You know, I feel like working as a server, I was always filled with questions and before I would do something, you know, that would cause me problems. I would just call and be like, Hey, am I allowed to, you know, what's the deal with this? You know, before I would do something that I shouldn't be doing.
Hannah (35:28):
It's always good to ask.
Andrea (35:30):
And you know, they get it, you know, they've, they've been really good about it. I feel like I have come a long way, but I'm still learning.
Hannah (35:37):
What would you say your favorite part about working in the beer world is
Andrea (35:41):
Still being able to have communication with people. You know, there is something that I've definitely learned a long time ago. I cannot work in an office. I tried and I cannot work in an office. I get so bored. I need to be out talking to people and doing things and not sitting in one spot,
Hannah (36:03):
While stll preserving your physical health and not breaking your body again.
Andrea (36:06):
Exactly.
Hannah (36:08):
Speaking Of like being out in the world, how has COVID changed things for you and your job?
Andrea (36:13):
Uh, you know, it, it's been pretty hard when COVID hit, you know, my territory, I'm speaking for my territory and I'm sure it's happened all over a big chunk of my territory closed forever, you know, permanently like really good accounts, which is really sad because you know, you create these relationships with these people and they're great people, but you know, things happen. COVID really hit everybody in different ways, but really badly. Uh, and we all have to cope. So my focus started being onto supermarkets and delis because it's on certain right now. You don't know what's going to happen. I could open up a restaurant, which I did. It's so funny. I just opened up a restaurant like an account at a restaurant, uh, last month. And when I went to see them, they were permanently closed. We never got an order in, we just opened up the account.
Andrea (37:13):
So I don't want that to happen.
Hannah (37:15):
Nope.
Andrea (37:17):
So I am trying to not really go into bars and restaurants until things get better. You know, I am going to the bars and restaurants that are open right now. Uh, some of them are ordering. Some of them are not, and I get it. You know, you can't pressure people right now. Um, and also I don't like to pressure people. That's something that I learned as a server. There's ways of handling things, you know? And if you don't give them pressure, they're going to come looking for you.
Hannah (37:47):
The constant gentle pressure, the soft touch is what it's about. Right.
Andrea (37:51):
And it's worked. I have opened a lot of stores during the pandemic. I'm like, I'm like, okay, how many more stores can I open in the same Avenue?
Hannah (38:02):
You're creating your own empire, not to be too negative, but do you have like a least favorite part of being in the industry or something that is your biggest challenge?
Andrea (38:10):
Yes. Collecting money.
Hannah (38:13):
Oh boy. Yeah.
Andrea (38:15):
I hate that part. Yeah. It's not easy. Especially during these times,
Hannah (38:20):
Right. You care about these accounts and you don't want to pressure them, but at the same time It's a business, babe. You got to get that money.
Andrea (38:26):
Exactly
Hannah (38:26):
To go back to our discussion about, you know, like having your accounts, trust you and trust your knowledge. Do you have any sort of formal beer education, any Cicerone certifications or anything like that?
Andrea (38:39):
I've done a couple of classes with like the pink boots society. That's actually, that's actually how I met Mary. There we go. Yes. Um, there, I've gone to a few courses from school from like, from, from culinary school, um, with actual Cicerones that go in there and they teach you, it's part of your, part of the courier program. Like they, you have to get that, like they, they educate you on beer. They educate you on spirits, on all of that on wine. So that's cool. You know, I really liked that. Um, I do want to get, um, beer certified, you know, that, that is in the works.
Hannah (39:26):
Oh yeah. I'm always just curious, you know, because, and I've talked about this on the podcast, before that with speaking of wine, to be a wine professional, it feels so much more important and like codified in a way to have some sort of somm training, but in the beer world, like it's not as pervasive.
Andrea (39:44):
And also some people, you know, as a female, if you don't have that, they don't really believe what you're saying or they don't want to listen to what you have to say.
Hannah (39:53):
Unfortunately. Yeah. That's I do feel like getting that extra credibility is sometimes a necessity and that's tough if there was something that you could tell yourself five years ago, what would it be?
Andrea (40:06):
Probably to believe in what I am doing, because I've, I've always been very shy and, you know, because I work in fine dining, I always questioned myself. I'm like, am I doing it right? Am I not doing it? Right? Like, you know, I guess it would be more like believe in myself and stop questioning myself so much.
Hannah (40:29):
Honestly, I'll say I need to hear that too. Literally every day. And is there anything that you feel like you would want your five years from now self to know
Andrea (40:42):
I got this,
Hannah (40:46):
Can you like whisper that to me every day? I'll take it
Andrea (40:49):
Yeah. Then tomorrow I'll be questioning myself again.
Hannah (40:55):
I hear you. I am totally with you, especially coming from like fine dining and service that feeling of like wanting to do everything right. And not wanting to screw it up. And sometimes, well, most times you got to screw it up in order to learn.
Andrea (41:07):
Yeah, absolutely.
Hannah (41:09):
I know you mentioned the Barley's angels is on pause, but what do you see for the future of that for the chapter? Are you hoping to like kind of reinvigorate that when, and if we're able to gather in person
Andrea (41:19):
With, uh, with Larissa we have spoken about, you know, events that we were planning to do this year. Uh, we ha we, you know, we have so many ideas, um, but it's just kind of like, are we able to do this when we'll be able to do this? You know, we've only been able to gather a little bit of money from the first event and from like the launch event, it's just hard because you know, we also have to charge if we were able to like, not charge anything or very little, that would be ideal. Um, because we want it to be approachable for everybody, but we also want to be able to make money for future events. Absolutely. So it's, it's kind of like balancing that out.
Hannah (42:01):
Well, I have very much loved talking to you. You are a ray of sunshine and light, but before we go, I like to finish every episode with some quick fire questions. Okay. Hot take first question. Most overrated beer style.
Andrea (42:19):
IPAs.
Hannah (42:19):
All Ipas? It's hot take. Fire.
Andrea (42:22):
Yeah. It just feel like super hazy IPS. I think we got the idea.
Hannah (42:28):
I love it. You know, you are not the first person who said that. Okay. Cake or pie
Andrea (42:32):
Cake. No, wait. It depends. Hold on.
Hannah (42:36):
We gotta think about this. Hold on.
Andrea (42:39):
Oh God. sheesh depends. Okay. Maybe pie.
Hannah (42:45):
She turned from cake to pie people.
Andrea (42:48):
So this is the same people that do pie they know how to do pie. So you can't mess up a pie. Being a baker, I do cakes and it's very hard to find a good cake out there. And you know, my boyfriend, he works as a photographer and he goes to all of these weddings and baby showers and whatever. And he like, he'll be like, I'm eating this cake. He's like, I think I'm spoiled by your cakes. I don't like these cakes.
Hannah (43:17):
It's true. Oh my gosh. I need to record another full episode with you about cake because ... and, about your baking in general, because a I'm very passionate about dessert and I love cake, but like a bad cake is, makes me so sad.
Andrea (43:32):
It's so hard for me to get an actual cake that I like
Hannah (43:36):
To talk offline because I have been craving cake and sometimes a dry cake. It's uh, it's an afront to all I believe in. And also I feel really strongly about, um, dessert and beer pairings. I think that that's like an, an un.. unexplored territroy
Andrea (43:53):
That's what we wanted to do. Yes. That was our project.
Hannah (43:57):
Oh my God. Well, post COVID we're going to do it because I'm all in on that. So the official, the official answer to cake or pie is it seems pie. If someone else is making a cake, if you are making it.
Andrea (44:09):
Yeah.
Hannah (44:10):
Okay. Great. Most underrated beer style are most under appreciated.
Andrea (44:14):
Saisons yeah. I feel like the saisons are coming back. Farmhouse style beers are coming back and they're coming with full power. And I love that because nobody was drinking that before.
Hannah (44:25):
What are your friends come to you for?
Andrea (44:32):
Beer advice! A lot of my friends either don't know much about craft beer or are trying to get into craft beer and they're like, well, you know, you know, like drink, you know, I, I drink red wine. What do you recommend? Or I drink whiskey. What do you recommend? If they come to my house? I'm like, all right, I'm going to give you this. And they're like, Oh my God, you nailed it. And then wherever they go, they'll look for that style of beer
Hannah (44:58):
And there is no better feeling than that. Right. Then converting someone in like an educated way. I love it. Well, this is more of a service industry related question, like front of house. What is your favorite thing you've ever overheard from, you know, at a table or at a bar at a, at a brewery that you're at.
Andrea (45:19):
So when I was working at Gabriel KreutherW, which was my previous job before serene, I was working in the lounge and I actually had like these high-profile, uh, wine producers that were doing a wine tasting. And as I was bringing them the wine glasses, I overheard them that Garrett Oliver was going to join them. And that like blew my mind because I had no idea he was coming. And I was like, Oh my God, I am going to serve the legend. Does he show up? Yes, of course he did. And they like were my last table in the dining room and I was like, okay, sure, fine. It's fine. Just because it's you, I'm going to allow this
Hannah (46:04):
Right. I'll stay here till two in the morning. I don't care.
Andrea (46:07):
I was freaking out.
Hannah (46:10):
Wow.What is the last show that you binged and loved?
Andrea (46:13):
I'd say, okay. It's funny. I haven't finished it though. Have you seen the show? Nailed it. Oh my God. Yes. It's so fun. I love watching that. It's so fun.
Hannah (46:24):
And as a baker. It's right up your alley. This is mean for COVID times, but I ask it anyway. If you could get on a plane right now and go anywhere in the world, where would you go?
Andrea (46:33):
I actually wanted to go to Mexico. It's always been a place that I've wanted to go for the food.
Hannah (46:39):
Oh, absolutely.
Andrea (46:40):
You know, like doing a food tour,
Hannah (46:43):
I'll come too!
Andrea (46:44):
A taco tour!
Hannah (46:45):
I'm inviting myself and my Alex and we'll all, we'll all go together. What is your desert Island Beer?
Andrea (46:51):
Supporting Mary woo. And she knows, I like this beer. I'm like thinking local because I can do some other stuff, but I really, really, their um foeder...
Hannah (47:02):
The foeder fermented pills from fifth hammer.
Andrea (47:04):
Yeah. It's so good.
Hannah (47:06):
I love that answer and supporting local breweries. Well on Andrea Proano. I am so appreciative of your time. I have had such a fun time getting to know you better. Can you take us out with your favorite toast?
Andrea (47:19):
Thank you for having me. And of course, I'm going to change it up and I'm going to do this in Spanish. Uh, so this is something that we do, uh, with our friends, you know, we'll, we'll have her beers or whatever drink you have in your hand. And you say "Par Arriba, Par Abajo, Al Centro, pa'dentro"
Hannah (47:37):
And central there's choreography too, that you all aren't seeing.
Andrea (47:41):
Yes. So basically, you know, for whomever can understand Spanish. You're basically just saying, you know, you have your glass, you go up down center and in you go.
Hannah (47:53):
Amazing. Okay. Say it one more time and I'll do it with you.
Andrea (47:55):
Okay. Arriba.
Hannah (47:56):
Arriba.
Andrea (47:56):
Abajo.
Hannah (47:56):
Abajo.
Andrea (47:56):
al centro.
Hannah (47:56):
al centro.
Andrea (47:56):
Pa' dentro.
Hannah (47:56):
pa'dentro all right. Thank you so much. That was amazing.
Andrea (48:07):
Yay.
Hannah (48:08):
Yay!
Andrea (48:08):
Thank you for having me.
Hannah (48:16):
So you're beaming, right? Andrea has that effect on people. I'm so grateful to her, for her candor in sharing the toll that years of serving took on her body and how that led her to pivot into craft beer sales. I loved hearing how past guests, Mary Izett, and Ann Reilly supported that pivot and encouraged her to organize the local Barley's Angels chapter here in New York city and how she is so passionate about getting high quality, local craft beers, all parts of her native Queens. Be sure to follow her on Instagram at, @Aproano and follow her baking Instagram, to see some gorgeous cakes that is @BakedbyAndrea. Thank you all so much for listening. I truly would not be here without you. Thank you. As always to Megan Bagala for our groovy music and to Sabrina Rain The Hoppiest Shop for our graphic, I will be back next week with another Beer 101 (not so mini) Minisode in the meantime. Go ahead and follow me @BrewswithBroads to keep up with what I'm drinking this week and continue to like, and rate and review and subscribe. And I don't know, do a tap dance about or do something, share the podcast. Y'all thank you all so much for being here and I'll talk to you next week. Bye.