Greg: Craft Beer Radio, episode 509 for real this time, on June
Greg: 30th, 2023.
There we go.
We made it.
Jeff: Made it to the boogie Made shoes.
Greg: it to the boogie shoes part.
Greg: Yeah.
Greg: Hi, I'm Greg.
Shannon: I'm Shannon.
I'm Jeff.
Greg: And welcome back to Craft Beer Radio.
Greg: where we drink beers and talk about other stuff so
Jeff: Exactly.
Jeff: And since we have Canadian wildfire smoke flooding us out, inundating us
Jeff: this
Greg: yeah it's been
week,
Greg: quite a hazy couple of days oh we should have done hazy
Greg: shade of hazy to summer i don't
Jeff: I know yeah don't know.
Jeff: So this is a Gratzki from the grape brush from Poland.
Smoked wheat beer.
Greg: yeah i there are two that i picked up from hot farm
Greg: that i i haven't tried at all yet and but they looked
Greg: interesting new stuff so i was like anytime i can try something
Greg: new i'm definitely going for it when everything else on the shelf
Greg: is hazy or or a or the milkshake smoothie or something like
Greg: Mm
Shannon: that -hmm.
Shannon: I have to admit the idea of anything smoky right now is
Shannon: a little unappealing.
Jeff: This is called Musa, and it's a grad ski style.
Greg: yeah so i don't know much about the grad ski style uh
Greg: other than um that's what it says it is it's a historical
Greg: beer made from oak smote malt wheat with clear light golden color
Greg: High carbonation, low alcohol content.
Greg: That's what Wikipedia says.
Greg: 4.3% on this one.
And yeah,
Greg: Grodzki is spelled G-R-O-D-Z-I-S-K-I-E.
There you go.
Shannon: Well, first thing I'd like to point out is it does not
Shannon: smell like it does outside.
No.
Greg: No, I mean, what we get outside is like the combination of
Greg: smog and all that other stuff.
Jeff: I was reading about this, like why doesn't the wildfire smoke smell
Jeff: like campfires, right?
Jeff: And that's because when the smoke...
Jeff: It's volatile.
Jeff: It comes off a campfire and there's other things in it when
Jeff: it gets up into the air and UV hits it, it changes
Jeff: it.
Jeff: And one of the main components we're smelling is benzene, which is
Jeff: not good for humans to breathe in large quantities for prolonged periods
Jeff: of time.
So yesterday
Greg: No, I've been fortunate that I've been indoors for most of the
Greg: time that this has happened.
Jeff: was only i went over to provo haven i was outside for
Jeff: like five minutes inspecting something on the outside of the building and
Jeff: my throat started to get scratchy that's how quickly it started feeling
Jeff: it yeah
Greg: Well, this is this has a lot of smoke on it
Also,
Greg: not like a campfire more reminds me of like peat smoke it's
Greg: not quite there, but that's more along the lines of where this
Greg: is coming from
Jeff: there's um excuse me there's a moderate kind of like um pete
Jeff: smokes a good call on that i was thinking a little bit
Jeff: almost like um oh nope I'm sorry, I was thinking I wanted
Jeff: to draw like a smoked meat connection, but it's really not there
Jeff: after Yeah.
Jeff: I thought about it more.
Jeff: It's not there.
Jeff: So that's, it's not what I was going to say.
Jeff: There's this big full round to the smoke.
Shannon: To me, it smells like the rub that a dry rub that
Shannon: you would get.
Shannon: That's a smoked dry rub hmm to put on the meat.
Greg: right like that like or smoked salt or something like that yeah
Greg: i think that is kind kind of
of a yeah
Jeff: woodiness too like it reminds me a bit of a cedar type
Jeff: smell even though it's a stretch it's not there but it's reminiscent
Jeff: to me of that
Greg: okay well that it's definitely oak in the taste there's no doubt
Greg: about it that that's oak um
that's a lot of oak uh okay
Greg: All right.
Greg: i'm taking a little time because it's almost like overpowering at first
Greg: to me that how much smoky flavor is here it's a lot
Jeff: So they normally use like beechwood or something for smoking German malts.
Jeff: I'm trying to look it up here.
Shannon?
Shannon: Yeah, well, the first sip, I expected it to be smokier than
Shannon: it was, and then I was surprised that you said that, but
Shannon: this second sip was much stronger, so I don't know if I
Shannon: didn't.
Jeff: Take that totally back.
Jeff: Viramin makes a smoked wheat malt.
So, this
Greg: okay there's some information on untapped they say that this was brewed
Greg: in in cooperation with this week in rock beer the world's most
Greg: important longest running and most awarded show dedicated to smoked beer i
Greg: like that they're got most important right in the beginning there right
Jeff: week in rock beer.
Greg: Yeah, The most
we missed important, ours.
Greg: longest-running, and most awarded show dedicated to smoked beer.
Greg: It's probably the only show dedicated to smoked beer, so assuming that's
Greg: the case, I like all of that.
Jeff: Weekly.
Jeff: Yeah.
Jeff: Weekly.
Jeff: This week in.
Greg: This week in, right?
Yeah,
Greg: which I assume is a...
Greg: I assume that's a joke, too.
Probably.
Jeff: It's great.
Jeff: I think we missed our calling.
Jeff: We should have really focused on craft beer.
Jeff: We should have focused on a specific...
Greg: You should laser focus on a specific style or a specific group
Greg: of styles that no one really makes anymore.
So I
Greg: feel like there's been a campfire in my mouth.
Greg: This might be good if I had a bunch of sausages in
Greg: my hand.
Right.
Yeah.
Greg: And I was like chowing down at a beer fest and had
Greg: some sausages and some sauerkraut and yeah.
Greg: I think that pairs well with this kind of thing.
Shannon: I'm thinking of the, those little mini sausages and the crock pot
Shannon: with
Yeah.
the,
Shannon: oh,
Greg: Grab some Vienna sausages from.
Shannon: no, no, no, no, no, no, no.
Shannon: But, you know, the crock pot sausages that.
Shannon: They make with the great jelly.
Shannon: I've never made them.
Shannon: I don't know what they mix with them.
Shannon: But anyway, I think they would taste good with that.
Greg: yeah this would be good with food i'm glad to see something
Greg: like this being made i don't know the only the only thing
Greg: is though like i don't know how um i'm not super enthused
Greg: by it though like i love this beer it's But if you
Greg: make one you can get on This Week in Rock Beer.
Greg: you you can i'm curious to see like the other problem about
Greg: this is is it has to be fresh right i mean if
Greg: this wasn't fresh this would taste even worse it would taste even
Greg: more acrid and and stuff like that so you can't like get
Greg: some of this and store it so this is i'm sure this
Greg: is not a year-long year-round offering moreover uh like it's one of
Greg: those things you know i'm glad to see it that they not
Greg: only they make it but they also bottled it and canned it
Greg: and or canned it and put it out there so that's that's
Greg: nice to see but do i like it much not really i'm
Shannon: I do like the label, though.
Shannon: still drinking it though
Jeff: I like the beer.
Jeff: I mean, it's not one you're going to drink, oh, I don't
Jeff: know,
five of,
Jeff: but I mean.
Jeff: for a beer and also there's certain beers that are totally enjoyable
Jeff: when you're not laser focused on evaluating them That's right.
so
Jeff: That's true.
Jeff: like this is one where if you think about it less you
Jeff: might like it more
Yeah.
Greg: At 4.3, it's not going to get you, you know, it's worth
Greg: your sobriety.
Greg: So you're not missing out on, you know, if you get this
Greg: to try it.
Greg: I have three more of these.
Greg: I don't know what I'm going to do with them.
Greg: You're Bacon.
space now.
Shannon: Anything with bacon.
Greg: Yeah, yeah, yes, right.
Greg: Anything smoked.
Jeff: Save them for make your brisket.
Jeff: Yeah,
Greg: Well, brisket's expensive, you know.
Greg: It's just like 70 bucks to get a brisket.
Okay,
Greg: what's next is...
Greg: I gotta drink up.
Greg: We can wait.
Greg: We can wait for you.
Greg: There's other stuff to talk about, right?
Yeah.
Jeff: I assume.
Jeff: Oh, we should plug the Discord invite.
is that
Jeff: i can we
should make people sure
Greg: just go to the website and if you go to crafterradio.com by
Greg: the time you hear this they'll yeah
be up
Jeff: yeah craft your radio.com there'll be a link for joining the discord
Jeff: um my goal is to like not do email anymore and to
Jeff: like do all the communication as a group a community on discord
Jeff: so if you want to communicate with us and we got some
Jeff: a few other great people in there want to grow it um
Jeff: longtime listeners of the show are already members and uh like So
Jeff: see more people on our discord
Greg: We had a whole big conversation with Greg about the Star Trek
Greg: criticisms that I had last time, which I feel good about getting
Greg: that out.
Greg: More to come sort of on that thing in the next post
Greg: show because there's things that I forgot to mention.
like not tangentially related so those of you who are bored to
tears don't listen what's
Shannon: I'll rinse my glass.
oh three floyds zombie dust that's yeah that's what i picked up
right well the ones you brought i think for the uh the
reboot show the maverick maybe
Greg: really was that it was that long ago or that i thought
Greg: not maybe it was more recent i bought it for for the
Greg: show we're like trying stuff that we've seen before Maybe it was.
Greg: Yeah.
Shannon: I still need it.
Shannon: Is this better?
Probably right.
All right.
Greg: Reefloid zombie dust.
Greg: This was one of those kind of whalish, right?
Greg: Yeah, it was.
Greg: Reefloids at least was.
Greg: Three
I don't Floyds.
know if zombie dust was...
Jeff: Well, zombie dust was too, but like Three Floyds was always, Dark
Jeff: Lord, their imperial stout was a Yeah,
whole.
Greg: dark lord was fantastic.
Jeff: Zombie dust was pretty sought after in the IPA realm when it
Jeff: first came out.
Jeff: And now it's everywhere.
So whale to shelf turd.
Greg: They called it undead pale ale, 6.5% alcohol by volume, 62 I.
be you that's weird
Greg: because I didn't rinse my glass super Oh, well oh.
Greg: Bye.
Greg: and I'm getting something that smells kind of like oysters
so
Greg: That could just be a mix that that couldn't be that might
Greg: not be the beer is off
Jeff: Yes, they call this a pale ale.
Jeff: And for me, the aroma is No, huge
it's there.
on,
Greg: It's it's much smaller than that.
Greg: This is it happens to be magnified it's but
Jeff: huge on the malt flavor, kind of a bready, biscuity, English kind
Jeff: of malt.
Jeff: I bet your Maris Otter plays a big role in the malt
Jeff: bill on this one.
Jeff: And then that kind of rolls into a more subtle kind of
Jeff: citrus hopping on the.
Jeff: I'm not getting oysters.
Greg: I guess, yeah, it's a weird, like, minerally sea note.
Shannon: To me, it's like a dirty,
a damp rag.
Dirty damp.
Greg: We've talked about urinal smells before, so don't worry about, you know,
Greg: pejorative in terms of smells.
Greg: They're all open.
Greg: I think it's a mineralliness that reminds me of...
Greg: The beach like not the cleanest beach.
Okay.
Jeff: For me, it's mellow.
Jeff: For me, I'm happy with this.
Jeff: It's a multi-pale ale.
Jeff: The hops are kind of the sweet, old school, you know, like
Jeff: gen Oh, that two kind of flavoring and it has a nice
Jeff: balance to it.
Greg: yeah like i said i think the aroma was affected just by
Greg: the the lack of full rinse in the glass yes
Shannon: Yes.
Shannon: And I need to make sure that I'm clear when I say
Shannon: it smells like a dirty damp rag.
Shannon: I think yours there are yeah clean
yeah it glasses.
I was it was don't the yeah
Shannon: think this one does mine.
Greg: i agree uh it it's a lot milder like i think the
Greg: notes are there but it's just in my glass with that stuff
Greg: it got turned up to 11
hmm not
Greg: yeah like this is not overdoing it which i like you know
Greg: i appreciate that about an old ipa like this there was a
Greg: habit of overdoing it especially for like the the whales right
Jeff: Yeah.
Jeff: But there was also a time in evolution of craft beer where
Jeff: this was like on the bleeding edge of hop, you know, the
Jeff: hop arms race.
Jeff: Which is so funny tasting it today.
It's so much more Malt Forward than, you know, an IPA today.
Greg: So much more, yeah.
Greg: Like Maris Otter is a good call because I think there's definitely
Greg: that more almost caramely note.
Greg: Like it's not just a Pilsner or a Pale Malt here.
Jeff: Yeah, the one with the caramel though, it has kind of a
Jeff: bready fullness to it.
Jeff: It's softer arounder than if they use something like crystal malt.
Jeff: Hmm.
Shannon: Needs to be birdie.
Mm-hmm.
Jeff: Oh,
Kind of reminds me of the distilleries when we were doing
Jeff: when they were doing the mash.
Shannon: the Mac, yeah.
Jeff: They did the whiskey mash.
Jeff: Um, You want to talk about it?
Jeff: The submarine.
Jeff: oh yeah, no,
okay, sure.
Greg: Let's talk about it.
Greg: so it goes without saying that it's a tragedy people died that's
Greg: that's horrible um it also goes i think it should go without
Greg: saying that there was 750 people who died like in in the
Greg: mediterranean and no one paid any attention to it but this this
Greg: you know five uh Mm-hmm.
Greg: five people thing got huge rescue operation for so there's a little
Greg: there's a weird thing going on there but let's skip past all
Greg: that just we acknowledge it we'll move on to the actual thing
Greg: yeah that sub thing it captured everybody's attention for and i was
Greg: not immune right
Yeah.
Greg: i was absolutely glued to it
Mm-hmm.
Yeah,
Jeff: it's so I want.
Jeff: Yeah, there's a bunch of different aspects I want to talk about,
Jeff: but let's talk about the kind of strategy it was, why there
Jeff: was the rescues.
Jeff: Right.
Jeff: It was straight up a baby in a well or Apollo 13.
Jeff: You know, it was this far flung out of reach thing.
Jeff: right And for some reason, the human psyche, you know, grapples, grabs
Jeff: onto that and really follows it, you know.
Greg: well i think there's a part of it that's like what if
Greg: i was in it was in that situation that there's a part
Greg: of transporting yourself there and being like i i hope that you
Greg: know it what would that be like and that takes a hold
Greg: of the imagination pretty quickly because it is a it's a scary
Greg: prospect but it's also one that's very outside of the norm Mm
Greg: and
Jeff: -hmm.
Yeah.
Greg: yet still is actually happening at least it turns out it wasn't
Greg: happening but at least potentially actually happening to me what what you
Greg: know it definitely got my attention and kept it the whole time
Greg: but as the more information i got from it the less i
Greg: started to be sympathetic towards uh Mm-hmm.
Greg: the people who were on the sub obviously there was like a
Greg: 19 year old that's of like that's his fault but and and
Greg: it's on some degree you know the passengers on the sub some
Greg: degree they should have thought better but also i don't blame them
Greg: as much as i blame the guy uh
Right.
Greg: the stockton rush you to me his like i would have no
Greg: problem with it at all if he was just doing this on
Greg: his own i wouldn't even have a problem with the rescue operation
Greg: because you know it's the whole point it should be is you're
Greg: out in the water you rescue somebody if there's a problem you
Greg: do what you can um the problem i had is him selling
Greg: tickets to this ridiculously poorly made and poorly designed and machine that
Greg: he didn't tell anybody about how much like i'm sure they should
Greg: have big disclosure stuff but i'm sure it wasn't listed on there
Greg: we refused to get certification for this we got a letter from
Greg: a bunch of people who do submersibles saying that this was not
Greg: a good idea i'm sure that wasn't on there
Yeah.
Shannon: No, but he was pretty arrogant about it and did both, you
Shannon: know, he.
Shannon: He made multiple comments in the past oh about,
yeah like
Shannon: you know, how he was going against the recommendations and how people
Shannon: need to take risks and, you know, yeah,
Greg: yeah like sheer force of will can defeat the laws of physics
Greg: and it's
Shannon: and he was just the not how that arrogance is what got
Shannon: me and made me, you know, lose.
Greg: Mm
So
Shannon: hmm.
Shannon: I was no longer sympathetic, I I
Jeff: think part of that, Greg mentioned the hubris of billionaires, and it
Jeff: got me thinking and you know, you see this kind of thing
Jeff: in Elon Musk, like in business, there's seldom like fatal decisions, right,
Jeff: you know, so like you can make bold decisions, damn the rules,
Jeff: you know, you might get a fine that's just a pittance, you
Jeff: know, I mean, it can be fatal things if you're doing stuff
Jeff: that cars you know whatever but in general just making your day-to-day
Jeff: business decisions not favored right but now you're going you're doing something
Jeff: in the most extreme environment you know and making like going on
Jeff: the feeling that my gut has served me well in the past
Jeff: is where it falls apart i I think
Greg: also think that there is something to be said about this idea
Greg: that has now permeated the culture.
Greg: That if you have made a lot of money somehow, that means
Greg: you're definitely smarter than other people.
Greg: That means that you're intelligent in a way that other people aren't,
Greg: and that people should defer to you on things.
Greg: There's nothing about making a lot of money that is any indicator
Greg: of your intelligence.
Greg: Plenty of idiots have stumbled into being billionaires.
Greg: plenty of people are also can be very smart at one thing
Greg: that doesn't mean that their intelligence doesn't transfer to a bunch of
Greg: stuff i'm pretty smart about physics i don't know anything i don't
Greg: know dick about material science if someone asked me would a carbon
Greg: fiber sub be okay before i read any of this stuff i
Greg: would have thought i don't know maybe because carbon fiber that sounds
Greg: cool They right yeah
say it's stronger than steel, right right?
Greg: yeah maybe and you know now after i'm reading all the stuff
Greg: like it seems fairly obvious that from people who know better than
Greg: i do that carbon fiber has great tensile strength but not a
Greg: lot of not as nearly as good compressive strength so it's probably
Greg: not the best material and it can what people are saying is
Greg: is it can fail catastrophically uh with without much notice so that
Greg: seems to me like when i hear that that seems like this
Greg: is a poor material to make Well, submerged
Jeff: then the other part I heard, I
water
Jeff: was watching a YouTube kind of a guy in the submersible industry
Jeff: in the oil and gas industry kind of dissect it.
Jeff: And I guess Dr.
Jeff: Rush like prided himself about having a bunch of young, smart, you
Jeff: know, and not having a bunch of 50 year old white guys
Jeff: on staff.
Greg: right yeah i heard that that was that got the whole anti-woke
Greg: brigade going because oh he said he doesn't want any 50 year
Greg: old white guys and the point wasn't the white part it was
Greg: the 50 year old part Yeah.
Greg: because frankly you're not going to find many 50 year old like
Greg: black or hispanic guys who have a lot of experience doing submarine
Greg: design and submersible design it's just not likely Oh, there yeah.
Greg: aren't that many people who are and the people who had been
Greg: in that position were probably going to be white people so it's
Greg: but if you look at his staff I think it's almost all
Greg: white people so it's not that he had a thing against against
Greg: hiring white people you know
I well
Jeff: good my point that he doesn't because it didn't involve much of
Jeff: my i point wasn't even about it was about the age and
Jeff: the experience
know like
Jeff: was my main point oh
Greg: yeah but i'm like like i'm glad that he didn't just turn
Greg: to oh this was a minority crew that's why this happened so
Greg: like you got
I got you yeah to be doing half no the year no
yeah
Jeff: that's not what I was going for I was going with like
Jeff: well when you hire a bunch of new college grads you know
Jeff: You know, maybe it would be nice to have someone with 30
Jeff: years of submersible experience saying yeah yeah like, hey, guys.
Greg: there and and apparently there were some people like that but they
Greg: got got you know because this guy was trying to make the
Greg: world submit to his will and he had the money to do
Greg: that for this for around him that's the whole reality distortion field
Greg: affected money can do but again if he would have just made
Greg: his own sub then okay you know look some people want to
Greg: climb mount everest right i mean some people want to do dangerous
Greg: things and if you do dangerous things and you want to be
Greg: experimental about it and you're putting yourself in there and that's it
Greg: okay i get it you that's what your money is for to
Greg: some extent right go for it selling tickets
Right.
inviting people to come making
Greg: a big deal out of it and apparently so there there is
Greg: another angle of this which is that they wanted to get into
Greg: business or at least this is what i've read so i don't
Greg: know how far this goes but one of their things they wanted
Greg: to get into business of was designing submarines for oil companies so
Greg: this was really in in this angle this was just his way
Greg: of doing the design part getting that done iteratively and quickly so
Greg: that he could start selling submarines to so start making the real
Greg: money selling it to like exxon and and bp and stuff like
Greg: Ah.
Greg: that so it even kind of puts him in a worse light
Greg: because it's like all of this the fantasy of going titanic might
Greg: be just a smoke screen about this is a way to to
Greg: pay off development costs when it's like you're a billionaire just spend
Greg: the money if that's what you want to do james cameron right
Greg: spent that kind of money made is something go into the deepest
Greg: part the challenger deep deepest part of the marianas trench spent three
Greg: years on the On the computer level designing Mm hmm.
it Yeah.
Greg: did not take any of this stuff for granted.
Didn't say I know better than the submarine designers because I made
a movie about a Terminator.
Jeff: Yeah.
Jeff: All right.
Jeff: So this beer is a beer that.
Jeff: It's called Atta Boy is the brewery and this beer is called
Jeff: Farm Boy.
Jeff: Ooh, They is it on a farm?
Jeff: were in Frederick, Maryland.
Jeff: We picked this up on the way home from the beach last
Probably.
Shannon: Does Mm-hmm.
year.
Had to have been.
it smell like a farmhouse?
Jeff: It was bottled on 6-24-21.
Jeff: Yeah.
Jeff: It's about a 1-26 of 180.
Jeff: But they have a bunch of sour stuff going on there.
Jeff: Really, that was the brewery with the front Oh, room and yeah.
Jeff: the back room, remember then?
Greg: This beer has been aging for 16 months in red wine barrels
Greg: with a blend of delicious bugs.
Greg: I mean, they're yeast.
The culture.
Yeah.
All right,
Jeff: so the beer is hazy golden.
Jeff: hmm it has a lot of character on it And
there's
Jeff: the aroma is, you know, long sourdough, right?
Jeff: So there's this tangy thing to it.
Jeff: It's a little bit straw and leather and dusty.
a dirtiness to it there's
Jeff: that that coiled rope thing yep musty wood
Greg: yeah like a damp cellar a little bit there's you know funky
Greg: things in here peppery
Hmm.
okay definitely
Greg: has some interesting bugs in it like
Jeff: there's a lot going on here Yep.
Jeff: Yeah.
Jeff: And so where to start?
Jeff: It's tangy.
Jeff: It's very dry.
Jeff: there's kind of a green grape skin thing there's yeah
Hmm.
Greg: There's a little bit of like copperiness.
There's oak again,
Greg: not smoked oak,
but just sort of charred oak.
There's tannic
Jeff: it's pretty heavy minerality and yeah
Greg: notes.
Greg: A red wine barrel, so that doesn't surprise me.
Greg: Okay, so yeah, it starts out tangy.
Greg: It goes kind of minerally and vaguely metallic.
Greg: It ends dusty and with a sort of sour echo.
Greg: That's delicious.
Greg: I don't know if I'd call it that.
Greg: No,
I I
Greg: do.
Greg: think it's very interesting.
Greg: I don't think it's not.
Greg: Not every aspect of that flavor is delicious to me.
Okay.
Greg: About 74% of it is delicious.
And the other part, not convinced on.
Okay.
Shannon: I just like the complexity.
Greg: I love I absolutely adore the complexity.
Greg: And I'm not I'm not saying that in any way to make
Greg: shade on this beer.
Greg: I think it's.
Greg: as a piece of as a beer i think it's fantastic i'm
Greg: just there are beers that i've had that have been really complex
Greg: like this but i've liked every bit of the flavor Yeah, and
Greg: yeah.
Greg: here there's some things that are that are said it that are
Greg: pulling it off not necessarily in a bad way but just in
Greg: a way that's very unique that I'm not necessarily used to so
Greg: I'm trying to digest all of that while I'm having this but
Greg: it doesn't make me think this is I don't feel like this
Greg: is the most delicious farmhouse I've
Jeff: That's not the most delicious.
Jeff: I'd still consider it.
Jeff: I think I'd still go with delicious, though just the way it,
Jeff: the beginning of the taste where it has that kind of apricot
Jeff: and the tanginess and the minerality and
Greg: Apricot that's a really good call Yeah,
for things I like was trying
Jeff: that, you know, that part just really grabs me and it has
Jeff: me for the rest of the flavor, you know, through the finish.
Jeff: Super excited when I found this one in the fridge, there was
Jeff: another one sitting right beside it.
Jeff: excited so we have another Oh, bottle of this so
lucky
Jeff: Good.
you.
i think it's from the same bottling but yeah
Shannon: Yeah, I was trying to pick out the fruit and I'm glad
Shannon: you said apricot because that is what
Greg: Very good call, yeah.
Shannon: For what it is that I'm picking up on.
Jeff: It's it's not it's not exactly fresh apricot.
Jeff: It's not exactly dried apricot.
Jeff: It's like somewhere in between for me like where it's
Greg: there's some bits of some kind of melon there's some sort of
Greg: melon like aspects on the outer here i think there might it
Greg: might be like water not watermelon like um what's the green one
Greg: i can't i think of cantaloupe it like no that's honeydew honeydew
Greg: thank you
Hmm.
Greg: What I would say, not one of my favorite melons.
Greg: Too sweet, at least when I last time I've had it.
Greg: But it has a pretty unique flavor and a brightness to it.
Hmm.
Shannon: I want to know.
So Have you ever seen it the rain?
Shannon: aged in a red wine barrel?
Yes.
Greg: And Yeah.
Shannon: I would love to know.
Shannon: What type of So with red wine?
Jeff: a beer like this, it probably wasn't, wine wasn't the beverage previously
Jeff: in it most likely.
Jeff: They probably had a wine barrel that they got inoculated with the
Jeff: bugs they want and it's probably brewed a few different beers.
Jeff: So like the grape juice is probably a couple generations away.
Jeff: You know, I mean, the beer doesn't look like there was like
Jeff: much color picked up from the No.
barrel.
Jeff: So I'm guessing the barrel was used several times getting inoculated and
Jeff: now it's a sour barrel that used to be a red wine
Jeff: barrel.
Now,
Jeff: I'm not saying the red wine doesn't impart any of the flavor
Jeff: characteristics that we're tasting.
Jeff: I'm just pointing out that it's not the red wine juice that's...
affecting
Jeff: Right.
Jeff: whiskey.
Greg: I can see that this is probably like a couple beers in,
Greg: especially with the color, Color because you would expect some If of
Greg: that to be
it was clear.
the first one, The first yeah, one would be.
it would definitely be.
Greg: it would have a ruby color or something to it.
Greg: But I mean, like those are typically, you know, oak barrels that
Greg: are charred similar to whiskey barrels, but then used differently.
Greg: for for the way in which the the wine is treated but
Greg: which again not super up to date on or really never was
Greg: that into why i know much more about beer production than wine
Greg: production but i imagine there's a lot of similar things all
Jeff: Yeah, I mean, I know just an infinite amount about it.
Greg: right so Interesting beers to start with.
Greg: Let's go to the other hop farm.
I think.
Yeah.
Greg: So I may have seen a style before.
I don't remember.
Greg: Golden Stout?
Jeff: I've known of a few that make it.
Jeff: The idea is that they don't use.
Jeff: chocolate malt and roast barley but they try to bring the body
Jeff: and the flavors of stouts into it so it's kind of an
Jeff: optical illusion or something like hmm that yeah
Greg: so this is actually maybe you might want to hold off on
Greg: this this is a golden s'mores style is that what this is
Greg: purifying flame all
Jeff: but i've
right already it's
Jeff: i knew open okay it was a s'more stout and i still
Jeff: still picked it so
Golden s'mores stout.
Greg: They have a beer called dumb little boxes inspired by the boxy
Greg: watermelons you see in Japan in the summertime.
Alright,
Jeff: so this beer pours pretty clear, just a light haze to it.
Jeff: It's a golden, like a deep golden, not like a pale straw
Jeff: or anything, but like a rich golden hue.
Jeff: light head that went away quickly oh the aroma is chocolate kind
Cocoa.
Jeff: of like like yeah it's cocoa or like chocolate syrup kind of
Jeff: aroma
Oh yeah.
Greg: Brewed with blonde roast oat Maris Otter and honey malts.
Greg: Condition on toasted marshmallow milk chocolate and graham cracker.
Greg: 7.5%.
Greg: it's definitely a golden color although it's got some haze to it
Greg: it's not crystal clear well
A little
Jeff: bit of an oily note from the chocolate, I think.
Greg: it is blonde roast oat so that means there's going to be
Greg: some the the oat character is going to give at least some
Greg: like michelage to it.
Jeff: On to the flavor of the chocolate rules.
Jeff: The barley malt comes in next.
Jeff: The chocolate and the marshmallows and I think the fermented out sugars
Jeff: from that gives it this like kind of chalky dryness at the
Jeff: end.
Jeff: Kind of rakes across your tongue and dries out real quick.
Greg: This is reminding me of an over sweet Tootsie Roll.
Greg: I do think it's over sweet.
I think that the
Jeff: hops taste out of tune with the two it kind
hops of gives it a are twang
Greg: over bitter and they're not attacking the right part of the sweetness.
Greg: yeah it kind of twangs on you it's Yeah, I don't think
Greg: this is very well constructed.
Jeff: You got nothing to say?
Shannon: I really like You allow it?
Shannon: it.
Really?
Shannon: That's fine.
Jeff: You're allowed.
Jeff: What do you like about it?
Well, the chocolate,
Shannon: the sweetness.
Shannon: I taste a lot of vanilla in it.
Shannon: And I guess it's the graham cracker.
That I'm fine.
Greg: I'm looking for purifying flame online, and mostly I get a World
Greg: of Warcraft spell.
Jeff: The more I drink it, the more chemically it's coming across.
Jeff: That chocolate oil-y whatever it is is coming across more like
Greg: it to me flavored.
Greg: it's that sweetness that just feels like when i was in when
Greg: i was at hershey park and i went on the little ride
Greg: and and they spray like the chocolate smell uh
Shannon: Oh, yeah.
Greg: -huh it's like that and that's and that is as artificial as
Greg: they come and it feels a lot like that
Shannon: yeah the more i'm drinking it that less i like Yeah, it
Shannon: actually
Jeff: those first couple sips were passable.
Jeff: And then now that I'm like halfway into my sample, which was
Jeff: only four ounces, it's
Greg: I'm going to dump this.
Greg: This is not worth my sobriety.
Greg: This is 7.5%.
Jeff: kind of squeezed in here.
Jeff: If you can dump mine as well.
Jeff: Well, Greg is doing that.
Jeff: I want to talk real quickly about.
Jeff: Let's see what I have on the list here.
Jeff: Did I mention sign up for a Discord?
Jeff: Yeah, I did.
Jeff: Okay.
Jeff: So, oh, I saw this ad for Freedom Mobile.
I'm right here.
Jeff: Freedom Mobile is the America's only conservative mobile network provider.
What,
Jeff: Greg, if you can't pick up on Greg, he says, what does
Jeff: that mean?
Jeff: And I was hoping when I looked into it that it was
Jeff: just some company.
Jeff: trying to like scam like america people like to conservative america people
Jeff: like oh yeah i don't have that liberal liberal cell phone company
Jeff: and it's it's actually way way worse it's a it's a pack
Jeff: and they go Oh as far they go as far as to
Jeff: like in texas they've taken over several school boards and things like
Jeff: that so the phone company yeah yeah
Greg: Well, first of all, the first thing that comes to mind is
Greg: name me a phone company that isn't a conservative.
Jeff: A liberal phone company like those mega corporations, Right.
Jeff: right?
Yeah,
Greg: Verizon, real liberal bastion there.
Greg: Just because they put out a flag for, you know, they put
Greg: on their website a little flag for Pride Day does not mean
Greg: they're a liberal organization.
Greg: All right, what's If anything, that probably shows they probably aren't.
Greg: Because they're just doing it to placate people.
All right,
Jeff: He's we got a beer unraveling.
Jeff: here from Burial.
Jeff: Oh, I thought that was like You thought that was, well, a
Jeff: Linden.
Jeff: I think that's what it's supposed to be like.
Jeff: Like, yeah.
Jeff: Oh, Lindemann's, it's.
Jeff: Weefmans.
Jeff: Liefman's yeah you got what it was yeah fall This is Burials
Jeff: Fall of the Damned.
of the dams that is not as poetic it's
Jeff: Bourbon Barrel Age Red Sour Ale with blackberries and marianberries.
Greg: a great way of explaining that that burial is based on metal
Greg: which I didn't know.
Greg: That's cool.
Greg: I love the Lovecraftian notes to a lot of those stuff.
Greg: But what was it called again?
Greg: Burial followed the damned?
Jeff: Follow the damned.
Jeff: Follow So of the
it damned.
Jeff: came wrapped in the red paper like a leafman's for the lambic
Jeff: does.
Jeff: And it pours like a lambic, a red reddish raspberry framboise kind
Jeff: of beer.
Jeff: This one doesn't have raspberries.
Jeff: It has...
Jeff: Blackberry.
Greg: like
And Barry Miriam and Barry Berry.
and Barry's it Love,
Shannon: And
Bryce.
Greg: Miriam Berry was the mayor of DC.
did not do cocaine that's Crack.
It was crack.
that's it Which is a type of cocaine,
Greg: but you know.
Greg: Just want to clear the record.
Alright, that beep set me up, as I remember, was the famous
line.
Jeff: how did we get here um Marion
yeah Berry, that's how.
i 8 know .5%.
Jeff: the beer has a red hue to it ruby-ish interesting fog to
Jeff: it it's fairly cloudy the head is kind of a light lace
Greg: So it says it started as a red sour fermented in steel,
Greg: inoculated with the culture, laid to rest in bourbon barrels.
Greg: then rack back to the barrelhouse eating tanks at 2.5 percent or
Greg: getting marian berries and cotala blackberries for a few months and then
Greg: bottle condition that's a it's a process it's
It smells a lot real
Jeff: of yeah jammy to me.
Greg: a lot of yeah a lot of sweetness the jam is a
Greg: great Yep.
call because
Greg: there's definitely that the sense from the smell of thickness as much
Greg: as you can sense that
Jeff: Oh, the smell is delicious.
Jeff: I could just sniff this one for Yeah, a very
it long time.
smells It's like a...
Jeff: sweet.
Jeff: It's not any kind of distinct jam.
Jeff: It's somewhere in that raspberry.
Jeff: It's in that blackberry kind of family, I guess.
Greg: I think it's the syrupiness that comes across in the smell.
Greg: That's why it smells jammy.
Jeff: I think I might be a little bit of, like, sour milk
Jeff: or something, like a lactic kind of aroma on it, too.
Well,
Jeff: there's lactic stuff in there for sure, by tasting him.
Definitely.
Greg: There's, it feels primarily lactic, even though I'm sure there's other stuff
Greg: in there too.
Greg: But like, I don't taste Brett, like in the last one I
Greg: was tasting Brett for sure.
Greg: Brett and Anisees, for those who aren't aware.
Greg: This, which gives it some of that dustiness, some of that, like.
Greg: uh ropey Mm howling hmm.
Greg: on the desert type because I think it's a little bit of
Greg: a journey.
this is my okay
Jeff: My second sip was way past that kind of upfront sour and
Jeff: I got a little more of that barn kind of flavors.
Jeff: So I think it's okay going to open up here on us.
yeah so hmm
Greg: yeah that second thing i got something that that's more more bready
Greg: for sure bready i should point out not bready it's kind of
Greg: although it would go good like with some bread and peanut butter
Greg: it's a little sour for that but it would still go pretty
Greg: good
Shannon: I think it would be a great breakfast beer.
breakfast beer
Greg: Mm the -hmm.
Greg: only problem with this as a breakfast beer is 8.5% alcohol
Well, okay.
Shannon: That
So
Shannon: would be that's not worth
it.
Not That's worth it.
it.
That's the only But problem.
if you have...
Okay, But...
Greg: weekend day breakfast here, okay?
Shannon: Or breakfast for dinner.
Greg: No, that's a great time to have breakfast.
Greg: Breakfast is a good meal any time you can get it.
So I
Jeff: yeah put some
wouldn't
Jeff: complain.
Jeff: of these waffles down with this Exactly.
Jeff: the sweetness of those these waffles with Oh, me oh
yeah.
goodness
Greg: Oh, this would just go good with just eggs and toast.
Jeff: yeah fattiness of the eggs would kind of go
Would cut through,
Jeff: yeah.
Greg: But there is complexity here, too, that we shouldn't be missing because
Greg: beyond just the sourness, there's more there.
Greg: It doesn't quite have the extraordinary depth that the farm boy did.
Yeah,
Jeff: I agree.
Greg: I don't think it's going for that anyway.
No.
Greg: I think that it's so much, to me it's a lot more,
Greg: this is much more delicious than the Farmboy was.
Greg: Whereas the Farmboy was considerably more expressive
Tarts.
Greg: and complex, complex yeah and yeah.
Shannon: This one's easier.
Jeff: if you much that okay for now let's imagine this one versus
Jeff: the highly fruited belgian lambics like lindemann's or leaf men's or something
Jeff: like well that
Greg: those are like the lindemans is special because it's sweet like most
Greg: of the the highly fruity ones are pretty sour even lindemans like
Greg: their passion other stuff are sour it's only really the their framboes
Greg: that is particularly sweet
Jeff: good point but this one is has big fruit right with with
Jeff: the present sour so i think this is A good one to
Jeff: kind of think in that family of beers, and I think if
Jeff: you use that perspective on it, we're going to start talking about
Jeff: how this is more expressive than that family of beers.
Greg: Yeah, the only issue with that is like a lambic, this doesn't
Greg: taste to me like a lambic.
Greg: this is more a different kind of souring to me i mean
Greg: it it feels like a more uh you know like like a
Greg: standard thing that a good souring beer would have in in their
Greg: production but it doesn't it i i'm trying to pin down exactly
Greg: what it is that that's that's off that that makes it feel
Greg: off lambic to me i'm not quite sure what it is But
Greg: there's something about this that it feels a little bit, I just
Greg: feel like it's a little less, it's got a little less going
Greg: on.
Greg: Maybe.
Greg: Maybe that's all I'm getting out of it.
Greg: It's just, and maybe tasting it right after the farm boy makes
Greg: you think, well, I mean, it's much more delicious, but it loses,
Greg: as you said, a lot of the complexity.
Greg: Sure, sure.
Greg: I mean, I don't disagree.
Greg: It still got complexities to it.
Greg: It's still more than one dimensional.
Shannon: Do you think it's the lactose that?
Okay.
Greg: I do think that there's a fair amount of lactose in that,
Greg: I and I do think that their primary So real thing is
Greg: lactose.
Greg: That's a good call.
Greg: It might be rose.
Jeff: quick, lactose, lactic acid from lactobacillus.
Jeff: it's different than lactose Right.
right Yes, this is this true.
Jeff: has the lactic kind of sour like But you're right about,
mangoes I think you're right about sour the lactic.
Jeff: is something like a like a lot of the quick sours that
Jeff: breweries around here have so they're two different things lactose gives you
Jeff: body and kind of subtle sweetness in like milkshake smoothies stouts or
Jeff: smoothie ipas and stuff like that and then things that are like
Jeff: press project the sours from hitchhiker they do a lactic fermentation in
Jeff: the kettle where on on the barley is a fair amount of
Jeff: lactose so they instead of killing it they allow it to stew
Jeff: for a while and do some metabolization of stuff on the barley
Jeff: and it puts out that tangy note right so just just letting
Jeff: you know there's they're two similar words but really two different things
But the general idea,
Greg: which is it's the lactic acid that's maybe putting it, I think
Greg: that's a really good call in your part because I think that's
Greg: true.
Greg: I think that it's the more lactic sour here that is pulling
Greg: me from thinking of it like a true Lambic.
Jeff: Could be.
Jeff: Yeah, I think that's fair.
Jeff: I think it does have a bigger, it is more reminiscent of
Jeff: a lot of quicksours.
Jeff: It's so much more than mm a lot of quicksours, but it
Jeff: does have a reminiscence because of the lacking that upfront.
Greg: so yeah not a bad beer by any means and in fact
Greg: like i said a delicious beer i'd recommend it but i just
Greg: don't want to get people off in the right if people are
Greg: really like do using a microscope like like we are these Mm-hmm.
Greg: things these are at least what what
Jeff: And victim to flight, too.
Jeff: That used to be something we had happen to us a lot,
Jeff: right?
Jeff: When you're following on the heels.
Greg: it's hard to say it's a victim this thing's gonna be ranked
Greg: pretty high and probably above the farm boy for me in Oh.
terms Oh, of yeah.
Greg: so like i'm but i'm just saying curb your expectations a bit
For the record.
Shannon: If any listeners have a chance to go to burial,
if you're in Asheville,
Shannon: They you,
have several locations.
oh,
Jeff: They have a place in Charlotte.
Jeff: They have, okay, they're in a couple of, they're in North Carolina.
Jeff: So you'll be able to find their tap rooms around.
Shannon: you should definitely go.
Jeff: So I did want to talk a little bit about Vermy and
Jeff: how he's doing.
Jeff: And Vermy is...
Jeff: Vermy used to be known as Quasi.
Jeff: He is my, now my, he's a spotted
Jeff: python.
Greg: He was very, like, probably one of the most chill snakes I've
Greg: ever encountered, and I haven't encountered many snakes, but he was a
Greg: very chill snake.
Greg: And then when I...
Greg: shot him got a little bitey a little bit getting bit by
Greg: a snake is not a big deal in in fact one of
Greg: the things that kind of shocked me like first of all his
Greg: his head is smaller than my thumb he's not going to be
Greg: able to do any damage to me it barely hurts i would
Greg: say i've had cat bites considerably worse well
Jeff: until he figures out how to make venom, then you're going to
Jeff: be fucked.
Greg: he's got he's got a long way to go on that because
Greg: pythons generally don't have venom as bad they do i mean all
Greg: snakes have a little bit in their saliva that is slightly anticoagulant
Greg: so even when so he bites his you can get a little
Greg: tiny little drops of blood occasionally but it's nothing to worry about
Greg: um it feels like a minor pinch if he's if he's on
Greg: you and the other thing about it is as soon as he
Greg: lets go in two seconds you don't feel anymore which is really
Greg: nice because it's not like a paper cut where you feel it
Greg: all day so but it's still not great when a when your
Greg: pet bites you it's not something that you want it's stressing out
Greg: your pet it's stressing you out it's not a good thing it's
Greg: always food related he's never it's not because he's afraid of me
Greg: it's just that he always these things get me fed so i'm
Greg: working on training him out of that uh and of course he
Greg: was different when he was here with tori who Mm-hmm.
Greg: we should say is shanna's uh daughter uh and she then and
Greg: he's on a different diet he's in a different location he had
Greg: to adapt to a bunch of different smells and you know different
Greg: completely different stuff so he's gonna be a little different but
Yep.
Greg: he's i'm he's down to the point where he's very handleable again
Greg: uh and well I wasn't sure which way that story was going.
Greg: was a good idea.
Greg: i did want to talk about How cool a name Fermi is.
Mm-hmm.
Greg: Because I think that you probably, rightfully so, are looking skeptically about
Greg: why did you change the name of Quasi-Quasi.
Greg: You know this new snake is quasi.
Greg: So quasi is named after a roller coaster in Florida.
Shannon: Bush Gardens.
Shannon: Yeah.
Greg: And that Tori said almost killed her.
Yeah.
That doesn't claim.
Greg: So Fermi, one of the most brilliant scientists of the 20th century.
Greg: A guy who is Nobel Prize winning, his contribution to quantum mechanics
Greg: and understanding fusion and fission is pretty unprecedented.
Greg: The first man-made self-standing nuclear reaction was made by Fermi in the
Greg: Chicago Pile as part of the Manhattan Project.
Greg: um the how let me put this let me let me expose
Greg: you how fundamental for me is to to science there are two
Greg: types of particles in the standard model of particle physics one is
Greg: things like photons those are light those are things called bosons they
Greg: follow a statistics called Bose-Einstein statistics, because Einstein and this guy, Sentry
Greg: of Hair Bones, Bose, did the stuff.
Greg: And then there's another type of particles, electrons,
protons,
Greg: neutrons, stuff that we're made of.
Greg: Those are called fermions,
Fermi-Dirac statistics,
Greg: named, yeah, Fermi, named after Fermi.
Greg: The 100th element,
fermium.
Jeff: You got elementary particles and an element.
Greg: and an element like him and einstein right like not many people
Greg: get that that big uh fermilab in chicago named after him uh
Greg: there's a whole class of problems that are considered fermic problems so
Greg: fermic was amazing at doing things like estimation At the first nuclear
Greg: explosion, the Trinity test, he knew how far away the bomb was,
Greg: and he knew when the shockwave was going to hit.
Greg: He dropped some pieces of paper and looked at how they moved
Greg: and estimated based on that the strength of the bomb.
Greg: out of order of magnitude like it was he was something like
Greg: it was 15 uh kilotons and he he estimated 12 from just
Greg: pieces of paper that he dropped like that and he also like
Greg: a great example of the hurry problem is how many blades of
Greg: grass are there on a football field And that's a ridiculous, how
Greg: do you get that answer?
Greg: But what he did is he said, okay, well, if I imagine,
Greg: okay, a football field is, let's use an American football field, it's
Greg: 100 yards.
Greg: And I can take a small percentage of that.
Greg: I can look at a centimeter by centimeter space and count how
Greg: many blades of grass are in there and use that as a
Greg: base idea for how many blades of grass are going to be.
Greg: And I'll probably get it within an order of magnitude.
Greg: So that's...
Greg: Fermi I problems
Jeff: think if you sample three or four centimeters, you do a lot
Jeff: better.
Greg: you do a lot better.
Greg: The best thing that Fermi, the most thing, the thing he's known
Greg: for the most in public consciousness is the Fermi paradox, which is
Greg: famous because he had a way of cutting down to brass tacks
Greg: and he apparently, when he was conversing with some of his scientists
Greg: and friends, they were talking about aliens because why not we we
Greg: all do he asked a kind of profound but a simple profound
Greg: question where are they because the idea is we should based on
Greg: the numbers based on what we think those numbers are we should
Greg: be seeing them everywhere why don't we see them anywhere that's the
Greg: hurry paradox where are they and it's like what setty and all
Greg: this stuff are based on trying to find them I just want
Greg: to point out how cool a name Fermi is, because I think
Greg: that he is, there's few cooler things for people to be named
Greg: after than Fermi.
Jeff: I just watched, I want to talk about this later, maybe post-show,
Jeff: but I just watched a video on heavy element hunting and there's
Jeff: a guy who faked data so he could get the claims in
Jeff: early and then, you know, the island of stability that might be.
Jeff: might be up there and then i was looking at a whole
Jeff: bunch of stuff i want to talk about super heavies which is
Jeff: academic only right Right.
Jeff: but
Yeah.
Jeff: still interesting
Greg: I didn't even mention Fermat's golden rule, which when you're doing calculations
Greg: of quantum field theory, Fermat's golden rule is a part of your
Greg: process.
Greg: Like, Fermat is just, there's so much that he's done.
Greg: So much that is like.
Greg: He's revered.
Mm-hmm.
Greg: Rightfully so.
Absolutely.
Greg: So I just want that as to be on the record for
Greg: saying Ferbie is a damn cool name.
Greg: Better than some dumb roller coaster.
Greg: I'm not saying it's better.
Greg: I'm not trying to say it's better.
Greg: I'm just trying to say if anything, it's equally as cool.
Greg: Greg, look at this.
Greg: okay so we have a a floppy beer a very uh a
Greg: chunky
No.
Jeff: This is from Oven Water, and this is Killing Time.
Jeff: And this is a key lime coconut cream sour.
Jeff: And the coconut cream has kind of clumped up and solidified.
Shannon: I
so told
Shannon: i you last week and I didn't think I could do this.
Jeff: had to but look at the foam the foam is like a
Jeff: float like an ice cream float where the bubbles get all big
Jeff: and
Greg: wow uh i just i took a smell then i was like
Greg: okay um this is a fruit and salt sour condition on key
Greg: lime cream of coconut and almond there's a lot of coconut a
Greg: lot of like i don't know
what's Oh,
Greg: what's what's what's a drink with with a lot of coconut like
Greg: sex on the beach is that um what is
Jeff: a pina colada or a pina
oh, killer it's those smell so much better.
Greg: that it doesn't smell that bad for me it smells like toasted
Greg: coconut yeah
Jeff: the ploppy plops that are getting to
it's you
Greg: a it's is it the consistency that the beer poured with it
Jeff: I was hoping.
Jeff: So I had one of these last week and I It's was
Jeff: hoping
floating, that there's every like can.
Greg: tofu in there.
Greg: Yeah.
Jeff: I've eaten them, the coconut cream, I promise.
Jeff: Oh sure.
I really think.
Greg: I actually like the toasted coconut, I do.
Greg: I don't even I was just surprised.
Greg: I haven't tasted it yet.
Greg: No, I was just surprised by it.
Greg: That's why it's sort of, and it was very funny to me.
Greg: The head is also really weird.
Jeff: it looked they ever have an ice ice cream float where you
Jeff: put ice cream and soda this
Yeah, it's
Jeff: is how the head gets on it it's super weird I frothy.
Shannon: just want to vomit in my class.
Shannon: This is trucks.
Jeff: if you go on our discord you can see a video of
Jeff: me pouring this beer and it goes blip blop blop blop blop
Jeff: so if you want to see the ploppy beer get poured go
Jeff: on our discord and that scroll back to last weekend
Greg: that's funny because that's not untrue the vomit thing and that'd be
Greg: a great poll quote For this beer, even if you like it.
Jeff: beyond the flavor it has compared to these last couple beers has
Jeff: a nice light tanginess to it the the key lime in the
Jeff: lactic go together really well so it doesn't taste like a quick
Jeff: sour so much it tastes more just like a tangy cocktail
Greg: almost This is a cocktail beer.
Greg: This is clearly cocktail beer here.
Greg: I didn't want to talk for a second because I got it
Greg: a little bit down You the wrong
got pipe a chunk and caught?
Greg: I didn't want to cough because that would have made it look
Greg: like I was disgusted by it.
Greg: But it's not.
Greg: I actually really enjoyed it.
Greg: But it went right down the wrong pipe.
Oh, I'm still scared.
Take a sip.
Greg: You can do it.
Greg: It tastes like a coconut lime cocktail.
Greg: Like it really does.
Greg: it's actually pretty good I got a chunk.
Greg: It's fine.
Greg: Ha!
Greg: It's fine.
Greg: It's just coconut.
Shannon: I'm not supposed to get chunks in my beer.
Shannon: Well, now you are.
Greg: now you're a chunky beer girl
No, I am, but.
Oh, yeah.
Greg: Yeah, there's a chunk here.
Greg: I
Oh,
Shannon: wonder they're
if they turning knew again.
Jeff: it was going to be chunky.
Jeff: I don't think they did.
Jeff: no
I think it was just I an accident suspect of packaging.
Greg: not because I mean looking at the pictures that are clearly um
Greg: in in the in situ at the bar it
Okay.
Greg: does not look like that but it tastes good
It does.
Yeah, you should like it with how much you like painkillers and
things.
Shannon: As long as the chalks Do you have a, like fanless, right?
a, A
Jeff: because stirrer.
I think this could Can you grab it?
I'm kind of trapped in here.
Greg: This could use a stirrer.
Greg: I don't think it would, like, I think getting this a little
Greg: bit homogenous would help it.
Jeff: Yeah.
Jeff: I just noticed this, kind of the sour from the souring of
Jeff: the beer and the lime, drinking this as a cocktail, it replaces
Jeff: pineapple juice in a coconut cocktail.
Jeff: So it's even closer to like what I think of as a
Jeff: painkiller, you know, kind of thing.
Great.
Bar suit.
Greg: A bar spoon.
Greg: Perfect.
Greg: Want some more chunks?
Give me some more chunks.
Greg: More chunkage.
Greg: Give me more of them chunks.
Yeah.
Greg: Thank you.
You're welcome.
Yeah.
Shannon: Sir, sir?
Jeff: Thank you, ma'am.
Shannon: Notice?
Even better.
Greg: Is it, it distributes the coconut even more, gives it a viscosity.
Greg: You have them so you're losing a bit of carbonation by stirring
Greg: it, but you're gaining, I think, a more complete experience.
Yeah.
Jeff: For sure.
Jeff: I was debating whether to kind of like gently agitate this beer
Jeff: for the last hour while we were doing this show or to
Jeff: surprise you with chunks.
Jeff: And I'm glad I surprised you with the chunks.
Greg: Yeah, so if you get this beer, stir it.
Yeah.
Shannon: And Woven Waters is a fantastic brewery, by the way.
Shannon: In my hometown.
Greg: it's so interesting and so so good the sour hits just right
Greg: to me and
Jeff: it it it is it like the it feeds right into that
Jeff: lime juice citric acid like the lactic and the citric are just
Jeff: are so harmonious and like i said it really comes across like
Jeff: pineapple juice would come across in a cocktail
Greg: then the coconut adds a great amount of sweetness without going over
Greg: sweet uh viscous the viscosity it brings it's really good uh it
Greg: stays sour without being over sour but also without being under sour
Greg: like there's so much to say about how well this is done
Greg: i
Jeff: Best chunky beer we've ever had.
mean i'm
Greg: really a fan of this
Shannon: It is surprisingly good.
Greg: Yeah, I wish I had more of that.
Greg: We do have more than that.
Greg: Like, I wish I had, like, a lot more of this.
This would, this beer will impress people as
Greg: As long as you're, like, you know, give them the right context
Greg: for it.
Yeah.
Jeff: This isn't the brewery I find.
Jeff: Last week we had the beer called Prismatic or Chromatic, one of
Jeff: the two.
Jeff: uh and it was fine in the flight but the brewery itself
Jeff: is tops it's one of the best breweries in tampa so
Greg: interesting thing is this is the kind of beer that 10 years
Greg: ago the beer community would have gone up been up in arms
Greg: about somebody doing this maybe
Jeff: so when you say 10 years ago it might actually be a
Jeff: little more than 10 years because we've been out of the game
Jeff: for a while
right um i
Jeff: I don't know, because in the era you're thinking someone trying to
Jeff: do this, it's not going to be good.
Jeff: It's going to be a gimmick.
Jeff: sure So like someone could actually pull off good.
Greg: because we learned so much more about how to make
Jeff: If someone could actually pull off good in that era, I don't
Jeff: know.
Jeff: I don't know.
Greg: that's an interesting point I mean like I but I remember there
Greg: was a time when you and I were both on this phase
Greg: very early but like we know we don't want any flavoring we
Greg: just want you know as pure as you can get uh Yeah.
Greg: we don't want to
Jeff: No oranges in our wheat beer, no no syrup in our Berliner
Jeff: Weiss.
Greg: the kind of thing that that now i look back and i
Greg: think that attitude is so wrong but i think it was neat
Greg: you kind of need to go through that period because you need
Greg: to you need to sort of understand what confining does and how
Greg: that helps and then break out of it understand how much how
Greg: how actually there's so much more if you let these things in
Greg: i'm not saying you have to go through that period i'm just
Greg: saying that in in some ways i think it's kind of inevitable
Greg: there's it's a little gatekeeping thing that happens in almost any community
Shannon: So you know we have that hitchhiker key lime downstairs too.
Okay.
Jeff: I don't think we want to double No.
Jeff: up the key limes.
Jeff: I don't think it'll compete with this one.
Shannon: There's no comparison now.
Shannon: Can you give me
Jeff: And a rinse?
Greg: to That's me, what's awesome is I'm left with this cool head
Greg: that's coconut.
Greg: Coconut And head.
Greg: it tastes great.
Greg: It's like a little coconut fluff dessert when I'm done with the
Greg: beautiful little cocktail.
Greg: Carry It's what the most
wonderful.
of it.
Greg: Just wonderful.
Greg: Yes, I do.
it's
Jeff: It's almost like a meringue.
He is so
Jeff: tasty.
Jeff: I am stunned.
Jeff: I figured the poppy plop would just set us up for shitting
Jeff: all over this beer.
Jeff: And you're It only made me more interested.
Jeff: delighted.
Jeff: It's so funny.
Jeff: It is not what I expected.
Shannon: I didn't expect this either.
Greg: I wouldn't have encouraged you to drink it if I didn't find
Greg: it delicious.
Mm-hmm.
Greg: Yeah, and man,
that's a special beer.
Jeff: All right.
Jeff: What is probably our last beer of the night.
Greg: At
No least, promises.
Jeff: on the main show.
Jeff: Is a barley wine, a rye whiskey barrel aged barley wine from
Jeff: Armor Artist Brewing.
Greg: All over the map here in terms of styles.
Greg: What's it called?
Jeff: It is Armor,
A-M-O-R,
Jeff: Amor.
Jeff: Armor Art Artist, A-R-T-I-S.
Jeff: They're in South Carolina, right near Charlotte.
Jeff: They're on the same street as Pucker Butt Pepper Company.
Jeff: What's the beer called?
Jeff: This is barley wine, red, It's called barley wine?
Jeff: yep.
Jeff: 2021 small batch, rye whiskey barrel aged.
Okay,
Greg: Amor Artis.
Greg: I wonder what Amor Artis means.
Greg: It means love something.
Jeff: They are right down the street from Pucker Butt Pepper Company.
Jeff: So Shannon and I, coming back from Florida one year, we left
Jeff: at 11 p.m.
Jeff: from Brooksville so we could get there during the hours where Pucker
Jeff: Butt was open.
Jeff: We should have known the love of craft artists.
Oh, yes.
Jeff: And we tasted like every hot sauce at Bunker Butt and
Oh, yeah.
Jeff: bought a ton and they gave us a ton that was about
Jeff: to go out of code.
Shannon: And then we went back the next day and bought more.
Jeff: It wasn't the next day, it was after we went to the
Jeff: brewery.
Shannon: It wasn't the same day.
Jeff: I went to this brewery and had a hell of a time
Jeff: at this brewery.
Greg: I do actually want to try some of those hot sauces again.
Greg: I want to give a taste of...
Greg: the the last dab and some of the other ones like just
Greg: a brief little thing we don't have to do it on the
Greg: show Okay.
Greg: during the post show yeah yeah
Jeff: no i have uh 27 different hot sauces right now so okay
Greg: i want to give that a shot but speaking of parking but
Greg: so i want to mention about this barley wine is that it's
Greg: aged for 11 months in katoctin cry whiskey barrel creek rye whiskey
Greg: barrels smells
Jeff: not familiar with that one the beer pours is like it too
Jeff: pretty everyone's as clear as mine like crystal clear amber Yeah.
Greg: much it's a little mine's a little it has a slight more
Greg: haze to it Okay.
right a little a little darker so it's Pretty
Greg: there's a bit good.
Greg: of bottle stratification but not much hopefully
The aroma?
Greg: we should say you guys aren't hearing all the noises because we're
Greg: running this through this like ai It's
filter
Jeff: AI audio.
Jeff: show processing uh so john rubio from the beerists turned me on
Jeff: to it right after we came back he listened to the show
Jeff: he's like dude you got to try a fun a euphonical alphonic
Jeff: Alphonic, alphonic yeah.
Jeff: it's a british company uh when you buy it you get two
Jeff: hours a month for free then you go to the paid plan
Jeff: you got to pay in pounds uh so uh but The last
Jeff: couple shows, the main show was run through a phonic and the
Jeff: post show wasn't.
Jeff: It was just doing the cheap little tricks I can do in
Jeff: Audacity and you'll hear the total difference.
Jeff: It does leveling, so Shannon's levels are on par with all of
Jeff: ours now where if you listen to the first couple shows back,
Jeff: her levels were way lower.
Jeff: and it filters out all of Cooper doing Cooper Right.
Jeff: things.
Shannon: Yeah, so sorry if you all really enjoyed hearing Cooper's Hearing your
Shannon: dog go, what?
Shannon: pitter-patter I around.
Greg: don't even know if that will come through, be trying to imitate
Greg: Cooper.
Jeff: Yeah, I mean, so glass clinks and stuff like that, the people
Jeff: who love the mouth noises, sorry.
Jeff: Everyone who stopped listening 15 years ago because of the mouth noises,
Jeff: I should email them and let them know.
Jeff: And let them know that we're taking out the mouth noises now.
hey by the way maybe
Jeff: I know you stopped listening back in 2006 because you hate other
Jeff: mouth noises.
Jeff: Well, now we have AI, so come back.
Greg: in a different area of your life now you're not really interested
Greg: in listening to a beer podcast but hey just in case
Jeff: You mentioned today that you read the new intro or the bio
Jeff: or Yes, the intro
and I really liked it.
Jeff: on the craftyradio.com webpage.
Jeff: Yeah, I rewrote it when we rebooted the show and it was
Jeff: a little help from Bing Chat.
Greg: So the AI gave a little bit of a...
Jeff: So a little bit of a, I'm not going to read it
Jeff: here.
Jeff: You can go to craftyradio.com and read it.
Jeff: It's worth it.
Jeff: It'll make you chuckle probably.
Jeff: Maybe chuckle.
Okay,
Jeff: the aroma on this guy.
Jeff: It's the rye whiskey, that barrel tannins, it's huge on the aroma.
Jeff: It's really killing the malt.
Jeff: It doesn't, I'm not excited.
Jeff: Like the aroma smells like booze.
Greg: Boozy is 11.7%, so it is boozy, but it smells even boozier.
Yeah.
Jeff: So I had their barley wine when we were there.
Jeff: It was delicious.
Jeff: And I don't think they had the regular barley wine in bottles
Jeff: or I'm like, I'm going to fly close to the sun and
Jeff: get the rye barrel one.
But.
Jeff: Oh, you like?
Jeff: I I really
like
Greg: love the caramel at the end of this.
Greg: Yeah.
Greg: There's a nice, like, the first bit is very barley wine and
Greg: whiskey, but then it ends on this real caramel note and a
Greg: little bit of woodiness too, I'm but this is nice.
going to have to swirl the bottle a little bit.
Jeff: And I'm going to add a little more to mine.
Jeff: Mine was the first pour, and mine is so sharp with wood
Jeff: tannins and Well, here,
let's rye.
Jeff: do the thing.
Jeff: Oh, mixing mix?
Jeff: Yeah.
Jeff: let's do a three-way mixy mix oh
menage a trois craft beer we have a title craft beer does
a three-way All right.
Jeff: all right so yeah my first sip was there was a little
Jeff: bit of caramel in there but really the knife that was barrel
Jeff: tannins and rye was gross so hopefully now that i blend a
Jeff: little bit i'm actually getting more tannins now
um
Jeff: It's so
definitely, yeah
Shannon: it has a lot of tannins,
yeah but it
Jeff: mine's better i'm more of a beer flavor or
was just.
Jeff: before it was more like turpentine
Greg: yeah a lot of lacing i mean i can i can get
Greg: those elements because there's there's definitely a lot of stratification so there's
Greg: more of that you here let's know a mean little bit of
Greg: chemically thing that didn't
Jeff: it's our last beer let's just use the whole bottle get all
Jeff: the stratty let's get all the strata in our glass All right.
Jeff: I'm going to go slow on this one.
Mm-hmm.
Greg: 11.7%.
Greg: It's exciting
Shannon: It's going to make for a great post show.
Greg: times.
Greg: There's lots to talk about.
Jeff: So Fork Mill, South Carolina is where this is.
Jeff: It's this little main street with this brewery on one end of
Jeff: the main street and the pepper company at the other end of
Jeff: the main street.
Shannon: And then wasn't there another brewery right across from this one?
Shannon: Or No, was that?
Jeff: there was a restaurant or something.
Jeff: There was a barbecue Oh,
place right yes, next door.
Shannon: the barbecue place.
Jeff: It was a barbecue place right next door to this and then
Jeff: this place and then the pepper company And it's just on the
Jeff: other side of the state line from Charlotte
If anything,
Greg: I hate to say this, but we should have poured your bit
Greg: out as the angels share because I think a
Jeff: I made everyone's worse
little bit, you
Greg: Didn't know, yeah, it happens.
Greg: But I think that it was better before that.
Greg: And now there's a little bit of just a little bit of
Greg: turpentine Oh, in here.
Shannon: yeah.
Shannon: Nope, you're right.
So it's
Jeff: I'm sorry, guys.
Jeff: yeah.
Jeff: Yeah.
Jeff: How dare you?
Jeff: I know.
Jeff: How dare you?
Jeff: it's kind of thing you only get in hindsight is Yes.
like oh we should have thrown your part out Yeah.
Jeff: that it was so much worse than everything else
Greg: I mean, typically mixing it makes it better,
so we were on the right track.
a failed three-way probably
Greg: I imagine they happen more often than you might think.
Greg: It's just not really advertised.
happen all the time
Greg: A failed three-way is probably an even better show title.
Jeff: One thing I want to mention real quick is a lot of
Jeff: our listeners may have listened to the beer report with Groucho and
Jeff: Chud.
Okay.
Remember the beer
Jeff: I report?
do,
Jeff: Okay, yeah.
Jeff: so Eric is Groucho and a year ago,
Greg: I thought his real name was Groucho.
Jeff: but a year ago, his daughter was diagnosed with brain cancer.
Jeff: That's terrible.
Jeff: Yeah.
Jeff: And she just passed this past week.
Jeff: So if you remember those guys and haven't thought about them in
Jeff: a while, just letting you know.
Jeff: And it's,
Greg: if you feel like you want to donate something to us, donate
Greg: to them.
Greg: Donate to, if they have a, if they have a memorial
Jeff: there's
Greg: for their
Jeff: a scholarship fund that they're putting together.
Shannon: We can put it on the Discord.
Jeff: i'll put on the discord yeah instead of putting out in the
Jeff: podcast so eric has a blog where you can he's been very
Jeff: public with the fight for the past year and um and they're
Jeff: working on setting up a scholarship fund i don't haven't seen the
Jeff: actual details yet but they would be forthcoming but yeah so here
Jeff: there's a lot of crossover and it's been a really hard year
Jeff: for eric and his family so
Greg: Well, now that we're done bumming everybody out, let's talk about what
Greg: we had.
Greg: So we had smorgasbord of styles here.
Greg: It started with this big smoky thing.
Greg: Moved on to Three Floyds, a classic.
Greg: Mm-hmm.
Greg: Then the Barrel
Jeff: -Aged Golden Sour The thingy.
Golden Sour, then...
Greg: Then was it Yeah, the,
right.
Jeff: the marshmallows, and then the red sour, We and
really mixed it then up.
Jeff: the clumpy clumper, and then the turpentine-y bar light.
Okay, well,
Greg: I mean, do you want to save our rankings for the post
Greg: show again?
Greg: Nah, we can rank.
Greg: Okay, it's our gimmick, right?
Greg: I'll go first.
Greg: Okay.
Greg: All right.
Greg: So my favorite beer tonight was the cocktail on the Killing Tide.
Greg: Buildings suspense.
Greg: Why aren't you building suspense?
Greg: I'm going backwards, baby.
We shall not sound effects tonight.
That's true.
Greg: I didn't even think about it.
Greg: Jeff is now playing with his...
Greg: There he is.
Greg: um okay so in so right after that i actually i don't
Greg: know to me this was by far my favorite of the night
Greg: the killing time like that was the beer that it it was
Greg: not just delicious it also gave me joy just everything about it
Greg: was joyful from
From the plops to splitting
Jeff: the yeah out the foam.
Greg: yeah so so great so different so just fantastic okay hey where
Greg: am i going next um i'm gonna go with the burial next
Greg: i think that in terms of deliciousness the burial was really high
Greg: on that list not Not a Flanders, not a
Greg: lambic, something more like a traditional sour, if you will,
but very tasty.
Jeff: it's definitely a crossover of a bunch of different things like all
Jeff: the different souring techniques are all playing in there
Greg: I'm going to go with the three Floyds next.
Greg: I think that that kind of surprised me by just how much
Greg: I kind of enjoyed it.
Yeah, no,
Greg: this is my time.
Greg: I get to do it.
Shannon: No, I was wondering
You're which pointing to...
one was which.
Greg: Yeah, yeah, the three Floyds.
Greg: Yeah, okay.
Greg: The IPA.
Greg: I was surprised at how much I enjoyed it because I don't
Greg: remember enjoying zombie dust that much, but apparently I like it a
Greg: lot.
Greg: so something to note a i'm going to go with the farm
Greg: boy next very complex i loved how interesting it was just wasn't
Greg: the most delicious thing in the world to me had some things
Greg: that were i'd still love to sit down with the beer and
Greg: you taste it but it's just not like i'm this is my
Greg: rank so i get to do it my way shut up uh
Greg: okay i would go with if this the first taste of this
Greg: barley wine was really high and Poor Jeff ruined it.
Greg: but now it's it's really low for me uh i think that
Greg: i think i'm gonna go with the rizzy as smoky and as
Greg: it was it didn't kind of gross me out like these two
Greg: are Mm-hmm.
Greg: uh the last two so the the hot farm smoky one then
Greg: i guess i'll go with the barley wine and then the purifying
Greg: flame i really don't like at all Do you want to go
Greg: or would you like me to go next?
Shannon: You can go next and then I need Would a chance.
Greg: you like to spoon to point?
Greg: Because Yes.
Greg: Yeah,
that's so I'll point My like this.
very direction
Greg: very useful
for that.
Jeff: All right, I will start from the bottom and that's going to
Jeff: be the purifying flame.
Jeff: That was a drain pour.
Jeff: Oh, there's still more than I can for us to pour out.
Jeff: That'll be fun.
Jeff: That, that.
Jeff: chocolate was okay at first and then really quick it tasted fakey
Jeff: and it was just the fakey just like grew and grew and
Jeff: grew it was just awful um then second to last i think
Jeff: i'm going to put this barley wine from a more artiste um
Jeff: it's just that rye wood barrel turpentine thing Yeah, just over
there's good stuff there, overtook but it's the beer
Greg: overshadowed.
then
Greg: let me get also make some that go away but not entirely
Greg: especially
Jeff: then i'm gonna take the grotsky this is where in beers i
Jeff: just generally liked like i would drink more of that easy peasy
Jeff: um especially if you add some sauce yeah we're just not thinking
Jeff: about it um the body and the smoke thing was nice works
Jeff: um then i think you It's tough.
Jeff: It's tough.
Jeff: It's tough because because the zombie dust was so good.
Jeff: I'm debating whether the burial was under it or not.
Jeff: i can't it just can't i can't make that stretch so next
Jeff: is zombie dust loved it i thought it was super chill with
Jeff: the big bread malts and the kind of sweet citrusy hops rooted
Jeff: marts are not particularly old not
Greg: super young but not particularly old either so yeah
Jeff: it still had a great balance to it um if it was
Jeff: hoppier i might not like it as much i
thought yeah
Jeff: the balance was dead on then the burial um it had that
Jeff: jammy aroma and those big brambleberry type flavors that i loved the
Jeff: the souring was a little schizophrenic coming from like three different locations
Jeff: and like there wasn't very much barn farmhouse kind of thing um
Jeff: if they could have elevated some more farmhousey barney things i probably
Jeff: would have liked it better better
Then we're down to the top two.
Jeff: Oh man, I'm Go with what your heart says.
Jeff: going to pick the woven water in second place.
Jeff: Delicious cocktail beer, very drinkable, too drinkable.
Jeff: crushable if Mm-hmm.
Jeff: you will um just it it reminds me of painkillers and it's
Jeff: so good uh but i really really dialed into the complexity of
Jeff: that farm boy it gave me things to look at around every
Jeff: corner it i was walking through an old rustic barn with saddles
Jeff: hanging on the walls and creaky floorboards and some straw and It
Jeff: just painted the picture that I wanted it to paint.
Jeff: It was delicious.
Okay.
Wow.
Shannon: All right.
Shannon: So I
Give her the spoon.
Jeff: can't Here you go, have a spoon.
even, You can't
Jeff: and do it without a spoon anymore.
Jeff: It's in your
I rules.
Shannon: have to turn these cans around so that I can see.
Greg: Yeah, we used to actually do that all the time.
Greg: We used to move
actually move the labels.
Jeff: them around so we could keep track when we're mild inebriation would
Jeff: make it hard to keep track of things.
Wow.
Shannon: All right.
Shannon: So.
Shannon: Oh, should I start with my favorite or my least favorite?
Shannon: that's up to you
If you want to build suspense or do it easily,
Greg: differently I start with number one he started with his last favorite
Greg: Yeah, who do
Shannon: build suspense.
Greg: you respect more whoever you mimic is who
Don't you respect more.
Shannon: do that to me.
Shannon: Least favorite first.
Shannon: I'm going to have to go with this purifying flame.
Greg: drain pour usually is going
It is to be definitely an early a drain pour.
Shannon: I know I said I liked it.
Shannon: Yeah.
Shannon: I know I said I liked it at the beginning.
Shannon: Now it just reminds me of a What if the sound effects
heart.
will make it
Greg: What's What that?
Greg: if the sound effects will make it through the I Probably.
Greg: I don't know We'll see
Shannon: But this, it actually reminds me of one of those candle tarts.
candle tarts
Greg: Yeah.
Greg: candle tarts
Well,
Greg: smells yeah, like it doesn't
it's smell like the wax, sounds like it's a like
Shannon: the candle wax that you a put
weird like in.
kind of fart you get when you get candles
Shannon: Yeah, i it's got a candle tart to make the house smell
Shannon: like chocolate.
Shannon: Yeah, that's exactly what it tastes like.
Jeff: oh i see what you're saying it smells like a chocolate aromatic
Jeff: thing yes yes
yes or
Jeff: yeah totally does a car car air freshener like a chocolate
Shannon: One of the, Something, yeah, yeah, candles.
Shannon: All right, so that's my least favorite.
Shannon: Next would have to be, dang, like that.
This is tough.
Shannon: Okay, I'm sorry, guys, but I'm going to have to say this
Shannon: zombie dust is.
Jeff: How dare you?
Jeff: There's no wrong answers.
Jeff: There's just wrong people.
Shannon: um then i'm gonna have to go with the armor artists
Shannon: the barley wine and
Greg: yeah pretty consistent so far i mean like it was putting three
Greg: feeds in but the low part's pretty consistent
Shannon: the um this is really tough now getting closer to the beginning
Shannon: i know my favorite Which is surprising.
Shannon: I'm going to have to say next
Greg: foreshadowing it's part of why i think it's my favorite too is
Greg: how surprising it was featured
Shannon: would be the, oh, no, I'm going to have to go with,
Shannon: what is this, the hot dog,
the moose the from up moose.
there
Shannon: I like the smoked.
Jeff: on Uh, react rock beer Rock of the week or beer of
Jeff: the week.
Jeff: this week in rock beer.
Jeff: Yeah.
Shannon: I like the smoky, but just a little more than I want.
Shannon: And then Farm Boy, that's going to have to, that's my third
Shannon: from the top.
Shannon: And then we're going to have to go with Burial as number
Shannon: two.
Jeff: Fall of the Damned Chunky
Yeah.
And surprisingly,
Shannon: this woven water, killing time,
chunky beer is boy
Shannon: my number one.
Jeff: Plop plop this is A one relief it is
Yay,
Greg: all right, well that's uh
Oops,
Greg: I left this play, and so we're on a completely different Tasting
Greg: the Sunshine song, so I'm going to switch back and go back,
Greg: and now we should be better.
Hey, back to boogie shoes.
Hi, guys.
Greg: Thanks for listening again.
Jeff: Thanks for everything.
Jeff: And if you want more, we're going to do a post show.
Jeff: So go over to craftbeeradio.com and subscribe to that XML for the
Jeff: post show feed.
Jeff: Or it's probably an Apple podcast.
Jeff: I don't know.
Jeff: Who knows?
Shannon: Don't forget our discord join Oh, yes.
the discord Discord?
and
Jeff: Good Discord.
Jeff: There'll be a link on Crafty Radio about join our discord and
Jeff: there'll be an invite link that you can pop in there and
Jeff: you can just troll us all you want.
Jeff: I mean.
Shannon: I'll turn my notifications back Like, on
Greg: we're going to modify, we're going to moderate the shit out of
Greg: this.
Greg: So go ahead and try to troll.
Greg: Just try.
Greg: You'll be surprised at how quickly you'll be kicked off this guard
Greg: because look all right we'll talk about this in the post show
Greg: Good idea.