Shannon: Welcome to Craft Beer Radio, episode 509, take two, August 4th,
Shannon: 2023. I'm Shannon. I'm Jeff. And I'm Greg. Hi.
Jeff: Hello.
Shannon: We are back.
Jeff: We did a show, but it got eaten by the computer.
Greg: Yes.
Jeff: So we're, we have a backup recording this time, and we're both fresh back from
Jeff: vacations and tonight's going to be a haul of mostly hoppy stuff that we brought back from
Jeff: New England because we went to like the heart of hazy IPAville.
Greg: Okay so that should be interesting to see then what we get back if it's all
Greg: going to be IPAs or if there's going to be some mixture of some stuff.
Jeff: We have one mixture.
Greg: One one mixture.
Jeff: Maybe I'll call an audible later on. Oh and we're We're using a different mic setup tonight.
Greg: Yes. We're using lav mics. We're doing an attempt here.
Greg: And I'd be curious to see if this is any better. I mean, it sounds a little
Greg: bit weirder for us, but this is before any of the audio post-processing.
Greg: So we'll see.
Jeff: All right. So we are going to start with a brewery.
Jeff: I forget exactly where we ran into this one.
Jeff: Meredith, New Hampshire. So in the middle of our trip we spent some time in
Jeff: New Hampshire and this is Twin Barns Lake Cruiser Double APA.
Greg: Twin Barns Lake Cruiser.
Greg: Okay 7.8% alcohol by volume.
Greg: They just say Imperial and don't have much else on here. So you guys were way
Greg: north, right? Way north.
Jeff: Oh yeah. Yeah. So the label has some information here. The hops are Citro,
Jeff: Mosaic, Amarillo, Simcoe, and Centennial.
Jeff: and marketing speak talks of grapefruit, pineapple, passion fruit, things like that.
Greg: Okay, so this looks like grapefruit juice, and it smells like grapefruit juice.
Greg: It does. Yeah,
Greg: it's an orangey, tan color, super hazy, and yeah, like grapefruit juice with all the pulp in it.
Greg: But of course, it's got a head, so it ain't grapefruit juice.
Shannon: But when you go on to the nose, it's very cold, so I'm getting a chance to warm up here.
Jeff: The first thing you get is grapefruit juice.
Shannon: But while we're letting it warm up, we can talk about our trips a little bit.
Greg: Yeah, that's what I was going to mention, because New Hampshire,
Greg: you guys were north. You guys were far north. So tell me about it. What did you guys do?
Shannon: Everything.
Jeff: It was so much fun. The whole show could just be about our trip.
Jeff: It was the best trip. We had so much fun. So we drove and we started,
Jeff: we were supposed to leave Saturday morning, but we knew we wouldn't be able
Jeff: to sleep Friday night. So we left Friday evening. So we left around 7 p.m.
Jeff: Pittsburgh and we got to the main state line between Maine and New Hampshire
Jeff: around quarter to seven in the morning.
Jeff: And we decided to, from there, kind of just drive the coast up to Portland because
Jeff: nothing was going to be open for the next several hours.
Jeff: And man, we found some of the most beautiful shoreline. We stopped a whole bunch
Jeff: of times, took tons of photos, and it was just such a place.
Shannon: The photos don't do it justice.
Jeff: Then we went to Portland. It was kind of just like an easy day.
Jeff: We stopped at a couple breweries and whatnot. But the next day we had the Cellar Tour to Allagash. Wow.
Shannon: And that was awesome.
Jeff: So, you know, Allagash does cool ship beers, so they have, you know,
Jeff: their whole funky fermentation.
Jeff: It's basically the, like, back behind the big brewery is where,
Jeff: like, where they started out is where they do their cellar stuff.
Jeff: And yeah, we got to peek and look into the room with the cool ships and mountains of barrels,
Jeff: and we got to see the Allagash winery, which, because of state laws or maybe
Jeff: federal The winery has to be separate from the brewery and they only have a
Jeff: winery so they can sell ciders, make ciders and sell ciders.
Jeff: So there was this little red like velvet rope around like three fermenters in
Jeff: like a stainless steel vessel and that was the Allagash Winery.
Greg: Okay, so let's go back to this beer. It should be a little bit warm now.
Greg: cruiser and we'll continue with this the vacation report as we meander through
Greg: the show I wasn't picking up much of a nose on this one. And flavor-wise...
Greg: I mean there's lots of grapefruit in here.
Greg: I just had a candy which is kind of maybe making some of the sweetness a little
Greg: bit. Okay. It's just minimizing some of the stuff in here so I may need to just
Greg: get some water in here. What do you taste?
Shannon: Yeah I just brushed my teeth so mine's messed up too.
Jeff: You're all messed up. Okay.
Shannon: I didn't think about it.
Jeff: I guess I'm bleeding here. So for me, for the aroma, it is as kind of citrusy
Jeff: and pungent as grapefruit juice.
Jeff: And then onto the flavor, grapefruit juice is the big contributing the flavor.
Jeff: There's a little bit of an apricot thing going on in there.
Jeff: It's very, very juicy in the mouthfeel. It feels citric acid-y.
Jeff: It feels like fruit juice, just as it looks. I don't believe there's any fruit
Jeff: juice added to this thing, but
Jeff: just the way the hop acids are playing in there, sure feels juicy to me.
Jeff: The bitterness is coming after all the grapefruit stuff. It's kind of moderate
Jeff: high, but not, it's not dank. It's kind of piney.
Jeff: It's kind of, um, yeah, I think I'd have to go with piney for the...
Greg: Yeah, I mean, if you look at the hop labels, so the hop bill,
Greg: Citra, Mosaic, Amarillo, Simcoe Centennial. So nothing that is,
Greg: you know, far outside of the box or anything.
Greg: I think that, you know, that edge you're getting at the end is,
Greg: to me, a mixture of Centennial and Simcoe, maybe with a little Amarillo in there, too. Yeah.
Jeff: Once again, a little onion-y versus garlic-y at the end, though,
Jeff: like kind of from Big Citrus.
Greg: The sulfury stuff, though. I mean, Amarillo can definitely give that,
Greg: you know, Amarillo. Yeah, yeah. Tasty. And yeah, Simcoe, especially if you ever
Greg: do it. And then Centennial is just, you know, it's such a classic one.
Greg: But that's pretty typically pine.
Greg: So I'm not getting much like resiny pine.
Shannon: I don't taste any pine.
Greg: I think it's more just there is like a very basic backbone.
Jeff: I'm just overall impressions. I'm enjoying the spirit feels so weird not having
Jeff: a mic to lead into So weird, I feel like I'm off mic Being just stretch out like this.
Jeff: Yeah She couches for in here Yeah, that's an enjoyable beer very juicy Kind
Jeff: of on the refreshing side,
Jeff: you know, cuz it's not kind of dank and It's super drinkable, yeah.
Shannon: Yeah, do either of you taste any lactose in it?
Greg: I don't know.
Shannon: It must be from brushing my teeth.
Jeff: It has such a full body. I mean, it has an unusually full body,
Jeff: but I don't taste any kind of milk sugars or anything in there.
Jeff: Right, let's go. I'm trying to figure out the order here.
Greg: So you guys went to, you know, upper America. Yes. The lower part of what was
Greg: New England. I went to kind of the, New England itself, I suppose you could say, I was in Cape Cod.
Greg: So that was, for me, a very nice week, a very nice way to get away from all
Greg: the stuff. I've been looking forward to this for a while.
Greg: I think I saw water twice. I didn't go to any beaches. No, okay.
Greg: Because my, my vacation was, okay, I get to be around all this amazing seafood
Greg: and have a really good kitchen and just, I'm going to cook up a bunch of stuff
Greg: and have, you know, six people to cook for. So I don't have to worry about like trying to portion it.
Greg: Like I can make some, some cool, some cool shit. And that was my, that was my vacation.
Greg: So I spent a lot, I spent just, you know, days and days, um,
Greg: I guess I didn't really spend days. you know, a couple hours in the kitchen
Greg: for most nights cooking something.
Greg: And every day a different dish, every day some new fish, and every day beautiful, beautiful stuff.
Jeff: Yeah, we had some seafood when we were up there. I think in the first three
Jeff: days we had four lobster rolls.
Shannon: And I don't even, I can't even count how many oysters.
Shannon: Two and a half dozen, probably, maybe three dozen. we did more than that?
Greg: Let's see. Let's see, I think that in terms of the total oysters that I bought...
Greg: So something like, yes, 56.
Greg: Because it was 48 one day, and then there was eight the previous day.
Greg: Of course, I didn't eat all those. This was, you know, but I probably ate,
Greg: I probably ate 18 of those.
Jeff: Yeah, there's a couple places that there's just so much to talk about.
Shannon: We could do post-show.
Jeff: Yeah, I guess the post-show.
Greg: Post-show is a good chance for us to read all of the, you know,
Greg: all the nitty-gritty about our shows. Yep.
Jeff: You can find the link to the post-show in the show notes on our website.
Jeff: And I do know I was introduced to Google Podcasting.
Jeff: They have something goofed up where they aren't working with the post-show feed.
Jeff: Extras feed tries to work, but then it just shows the main feed.
Jeff: So just saying, if you have a Google Podcast, I will try to get that resolved.
Greg: But having those Google problems.
Jeff: Yeah, it's not like they give you a phone number, you know.
Greg: Or you could get on our Discord and find the links to everything there.
Greg: This is a first and last thing from Hill Farmstead Brewery. Okay.
Jeff: You want to rinse your glass since this one's gonna be pretty different from
Jeff: and probably more subtle then.
Greg: You know, one thing that we didn't get to last time,
Greg: or we did get to last time, but I don't want to bring it up,
Greg: was there's sort of a difference in opinion about what is our,
Greg: I think, local favorite in terms of breweries that you can get.
Greg: You guys are really on the team hitchhiker, and I'm sort of on team hop farm.
Greg: And I think that that's probably a yeast thing. Like looking back to it,
Greg: like I think the hop farms all have a flavor to them, and I really like it,
Greg: but I can totally see how you guys don't.
Greg: And I also think that all of the hitchhikers have a flavor to them.
Greg: And it's not that I dislike it.
Greg: It's just, you know, you and I, Jeff, we see very similarly on a lot of things,
Greg: even flavor-wise, but not enough that we're gonna marry you.
Greg: So maybe that's part of it, right?
Jeff: Yeah, for sure.
Greg: On even a more close level on that, so.
Jeff: Yeah. Yeah. And we feel the same way. We don't like hate hop farm.
Jeff: It's just we don't find them to the same level of deliciousness that,
Jeff: you know, like we find a lot of hitchhiker beers.
Greg: So just one of those cool things that you can sometimes explore with your friends
Greg: and breweries that are near your diversity.
Shannon: Yeah.
Greg: All right. So this guy is a first and last things.
Greg: India Pale Ale brewed with Motueka, Nelson Savine and Simcoe Hop.
Greg: So finally, so we're into a slightly more than just Just a standard hop profile.
Jeff: Yeah, so we showed up at Hill Farmstead about 10 minutes before they opened
Jeff: on a Wednesday, was it? Thursday? Wednesday?
Shannon: Thursday? No, it doesn't matter.
Jeff: Yeah, it doesn't matter. And there was people waiting outside already.
Shannon: I think it was Friday, actually.
Jeff: They have this beautiful, like, front yard with picking tables and awnings and stuff.
Jeff: And then inside the tasting tap room, you can overlook the brewery.
Jeff: They had some cuckoo crazy, like, sour barrel aged beers on.
Jeff: Oh my goodness, it was awesome.
Jeff: Hill Farmstead is worth the drive.
Shannon: Yeah, for sure. Cuckoo.
Shannon: Cuckoo. And they had amazing barbecue out front. Yep.
Jeff: All right, so this one.
Greg: It was an amazing barbecue.
Shannon: Like, what did they have?
Jeff: Did you have barbecue?
Shannon: Actually, we didn't even eat the barbecue. So I was wondering how you knew it
Shannon: was amazing. I just got it a side, because we had already eaten earlier.
Shannon: I got a side of mac and cheese.
Shannon: But it smelled amazing. Yeah. And they were really nice people.
Jeff: Amazing smelling barbecue.
Shannon: Amazing smelling barbecue. I'm tired. I worked.
Greg: Me too. I just got back yesterday. I am I'm still out of it a little bit you
Greg: got back. Yeah last night,
Greg: At least all my beasties were taken care of.
Greg: Damien was able to come in and change the water every day, or every three days,
Greg: which is all they needed. That's the beautiful thing about reptiles,
Greg: you don't really need to do much.
Jeff: So the first and last things, this one pours a kind of whiter,
Jeff: cloudy, hazy, almost not quite as white as whipped beer, but similar to it.
Jeff: The aroma for me, I'm getting like a creamsicle kind of thing.
Jeff: I'm getting kind of vanilla notes. I'm getting orange notes.
Greg: I'm getting like passion fruit. I'm getting more on the tropical side.
Greg: Like passion fruit and maybe like a hint of guava or something like that.
Shannon: Guava. Mm-hmm. But I'm definitely getting the vanilla notes.
Jeff: And so it was Mozueka, Nelson, and...
Greg: That's that Mozueka. Sometimes you can, you can hit vanilla.
Greg: It's weird that a hop can do that, but it's really cool.
Jeff: And Simcoe.
Shannon: Wasn't it this trip that I realized that Motueka is one of my favorites?
Shannon: Uh, I don't remember. I think it's Motueka that...
Greg: I wonder if that Duclos one that made Motueka into vanilla is still around because
Greg: it was the first time we ever experienced that.
Jeff: Now we had a couple beers that were very creamsickly on the trip.
Jeff: This might have been one of them. I know we had this one on tap.
Shannon: Yeah, I think this was one of my favorites out there.
Jeff: This one has a nice, like, creamy, soft body to it.
Jeff: It has that, it's not as much creamsicle in the flavor. It's a little more,
Jeff: um, like fruit pith, like, um, kind of.
Greg: See, I'm getting, it's a little bit, bit the to me.
Greg: Okay. So first is a little bit, I guess, harsher the more, more,
Greg: maybe resonate, or at least maybe a bite, like more biting notes.
Greg: And I don't know whether that's maybe the carbonation is a bit finer or,
Greg: or, but I think it's the hops.
Greg: The hops are a little bit more sharper here.
Greg: They are also, Yeah, there, there is a lot of tropical stuff.
Greg: It feels to me, and like the first sip, like a lot, like almost overdoing it.
Greg: Whereas I felt like the Lake Cruiser was really well balanced by comparison.
Jeff: More I get into it, the, I'm getting kind of a little bit more trending towards
Jeff: dank. I think the Simcoe's popping out a little bit more.
Shannon: Are you getting grapefruit?
Greg: I can't say I'm getting grapefruit really. Really?
Shannon: It's hard because the last one was so, exactly grapefruit flavors.
Jeff: This one's kind of, there's something there, but it's also a little overripe or a little bit.
Greg: It's pithy. If there is grapefruit, it's pithy. notes from the grapefruit,
Greg: more than juicy notes, I guess. Hmm.
Greg: And the creamsicle stuff that we were getting in the aroma isn't really carrying through.
Greg: I'm getting some like stone fruit vibes, like peach, that kind of thing.
Greg: Um, but it, it's, it feels like a lot and, and like, I can totally see how if
Greg: you had the bars, it's going to be great.
Shannon: But as a, yeah, no, on draft at the bar, this beer was bonkers good.
Jeff: And here in the can, it's fine, but.
Shannon: And when was it canned, just?
Greg: I don't see a date on it, but.
Shannon: Yeah, 725.
Shannon: So not very long ago. They even put the time.
Greg: What did they have?
Shannon: 1128. Well, there you go.
Jeff: If only it was canned a little bit later in the afternoon, it'd still be good.
Greg: No, I think that this is a perfectly fine beer. I don't think there's any,
Greg: you know, there's no problem with it, but I just, you know, it suffers in comparison
Greg: to the last one, which was just really drinkable, like, really.
Greg: This is, I mean, I was not, like,
Greg: looking forward to drinking a bunch of hazies, to be honest with you.
Jeff: In that Lake Cruiser, gotcha.
Greg: And then this was great.
Greg: really like this would be if I saw this on the shelf I'd be like hell yeah because
Greg: that was really really good.
Jeff: Yeah we stopped there there was a day in New Hampshire where we got rained out
Jeff: so we visited seven breweries that day.
Shannon: I didn't keep track.
Jeff: Like short little visits just like you know a couple tasters and things like
Jeff: that but yeah we hit up like seven breweries that day So to be honest,
Jeff: I can't remember exactly which one was Twin Barn.
Shannon: Probably could look at our pictures and figure it out, but,
Shannon: yeah.
Greg: So did you guys do anything besides go to breweries?
Jeff: We went to some great restaurants and we hiked 54.27.
Shannon: Miles. Wow. Yes.
Greg: And Acadia.
Shannon: Well, mostly Acadia. in Acadia. Well, mostly Acadia.
Greg: Now, I should mention that I knew that, and the reason why I knew that was because
Greg: of our Discord, which we never got to really properly announce nor celebrate.
Greg: We did last time, but it all got wiped out by the Internet gods.
Jeff: Yeah, so on our website at craftyradio.com, there is a link to join our Discord server.
Jeff: It is the thing that I want to use to eliminate email to converse with people.
Jeff: It allows listeners to converse with each other. We got some long time,
Jeff: got three Greggs on there, We got, uh, who, who else, um.
Jeff: I can't think of the guy's real name. I just know it's like Handel.
Greg: We got other people on there. But come and join us.
Greg: We want to get people on there and talk about stuff, give us ideas.
Greg: We have a couple channels going there. We'll probably create more.
Jeff: And there'll be a forum channel for each show. And that'll have all of the transcript
Jeff: stuff and things like that linked in there. So if you want to get the most of
Jeff: the multimedia about the show, that's where you'll get it. So.
Jeff: All right, what's next? What's next? Do you want the palate cleanser now or
Jeff: do you want another IPA and then the palate cleanser?
Greg: Let's do the IPA then and go with the palate cleanser and then we'll see what we have next.
Jeff: We're gonna do Fiddlehead Brewing Company.
Jeff: So some of the really big name breweries in Vermont, outside of Burlington,
Jeff: right, is Hill Farmstead, The Alchemist, and Fiddlehead.
Jeff: And we hit up Fiddlehead on the last day, and I really, really liked the place.
Jeff: So this is their regular IPA.
Jeff: We have another beer from Fiddlehead down, oh no, we have three more beers from
Jeff: Fiddlehead downstairs, one more IPA, a double IPA, and then two of their other
Jeff: things, spontaneously fermented one and a barrel-aged Imperial Porter.
Greg: So this is just their standard IPA, This is their flagship?
Greg: I think it's their flagship because they're year-round, and it's the first one
Greg: on their list. 6.2% occupied volume, 53 APU.
Greg: They say it's just a hazy American IPA. It's green. The color of the can and
Greg: everything around it is green.
Jeff: When we got this, they made sure that I was going to promise to keep it cold.
Jeff: They basically said, you know, it'll change if you let it warm up. It's unpasteurized.
Jeff: So we kept this cold. We went and got ice that night.
Jeff: It was the same day we got the Crusher from Alchemist, which will be our next
Jeff: beer after the Intramezzo.
Jeff: And those, you know, I'm excited for this press show. I hope you enjoy them. Okay.
Greg: You,
Greg: So, this being so cold, I'm going to warm it up. I haven't noticed much on the
Greg: aroma yet. So, let's warm this sucker.
Jeff: Yeah, I'm going to sit back and let Greg explore this instead of me telling you what the taste is.
Greg: Okay.
Shannon: Okay.
Greg: So, now I'm thinking about the beers that I had, which I didn't have that many.
Greg: I actually put them on our disc.
Jeff: You had that Jay Wakefield smoked lager or something, right?
Greg: That was probably my favorite. And I wanted to bring some of that down,
Greg: but ain't again, it wasn't, it was going to be hard. But yeah,
Greg: this was a Czech dark lager that was aged in wood footers.
Jeff: The next time we're in Florida, we'll have to, we've already talked about trying
Jeff: to get down to Jay Wakefield.
Jeff: So we'll try to do that and bring some stuff back. Yeah. Because they're in
Jeff: one of the towns on the Atlantic coast, I can't, in South. I can't remember
Jeff: exactly where the... I don't know.
Greg: The beer was called Of Darkest Night, which is a Green Lantern reference.
Greg: So for all you DC Comics heads.
Jeff: So was it, was it funky footer? Or was it just like...
Greg: No, it was woody. It was really woody. I mean, it was really oaky.
Greg: And I think that in, on the show, it probably would have been overly oaky,
Greg: like just as a, uh, as in putting our microscope on it, it was kind of too oaky,
Greg: but, but when you just sort of ignored that and had it with some oysters.
Jeff: Oh, I bet.
Greg: Fantastic. Okay. So you're going to let me.
Jeff: Yeah. Stick your nose in there. Tell me what you smell.
Greg: It smells a little, uh, dank.
Jeff: It's so fucking weedy.
Greg: Yeah, it smells like weed.
Greg: It smells kind of like, you know, what sometimes if you're walking by—I was
Greg: with Nick and Aaron and they were here very briefly and went to a place,
Greg: Sao Marcado, here in Pittsburgh.
Greg: And as I was walking to where they were, there were some guys smoking weed in
Greg: the alley that I passed by. And it was, yep, this is what it smelled like.
Jeff: Yep. This beer, these darn fruit flies keep buzzing around.
Shannon: Where'd they come from? They just appeared today.
Jeff: Yeah, I don't know. This beer seems like it's kind of, I don't want to say modeled
Jeff: after, but of the same vein as Heddy Top.
Greg: I was thinking the same thing, yeah.
Jeff: And when, like looking at some of the marketing speak for Heddy Topper,
Jeff: they talk about it just being made to be a dank IPA. Yeah. And this is more.
Greg: This is more drinkable than Heddy Topper.
Jeff: It definitely is. I had Heddy Topper at the brewery on beer engine and it wasn't exciting.
Greg: Beer engine, you're gonna have to explain that.
Jeff: A cask. Okay. Hand pull on a cask. And I thought, oh my God,
Jeff: if it's ever gonna be good, this is gonna be good. Disappointing.
Jeff: And three-day-old focal banger was just eh.
Jeff: But what was delicious was the crusher.
Greg: We're gonna get to that, okay. But...
Greg: Yeah, so I think that, you know, Heady Topper, it's, it's days are past it really,
Greg: because it was exciting when it was something really new, and when it really
Greg: helped redefine a whole,
Greg: I mean, yeah, it, it, it redefined a whole style, and that, for that it needs
Greg: to be appraised, but but in terms of how it lives up to the hype,
Greg: no, these days people have figured out how to make Paisies so much better.
Jeff: You know what else is really weird about the Alchemist's tap room?
Jeff: Is it's not a tap room. They had Heddy Topper on cask.
Jeff: Everything else was can pours.
Greg: Weird. That is weird.
Greg: Okay, so this is, yeah, this feels from the same vein as Heady Topper and they
Greg: have the same instructions, keep it cold, probably they would tell you to drink from the can.
Greg: It's just, it's less dank than Heady Topper.
Jeff: It's less of a, of a...
Greg: So, salt. Yeah, Heady Topper.
Jeff: When you get Heady Topper on cask, it kind of takes away that salt,
Jeff: but it kind of just, it almost makes it taste like in the middle of the road
Jeff: English IPA where nothing really
Jeff: stands out. It's kind of more malty and creamy. But it, maybe it made it.
Jeff: more average? I don't know. I'm glad I went to the Alchemist.
Jeff: Some of their other beers had some saisons and stuff out of cans that were really
Jeff: good, but the two flagships, the reasons people go, was underwhelming.
Greg: Well, you know, again, you have to keep that beer around for historical purposes or nothing else.
Greg: And I think as a way to see both,
Greg: okay, this is the beginnings of Hazes,
Greg: and we now know what they've turned into, but also as a way to see,
Greg: okay, this is the line between this sort of West Coast dominant,
Greg: crazy, crazy resin hop and this wacky, bright style.
Greg: Yeah. I mean, for both those reasons, it's a beer worth drinking,
Greg: but it's, it is not a, it's not a crowd pleaser anymore. All right.
Jeff: So our next beer, this is one we got because Shannon demanded it.
Jeff: I did? The Days End from Allagash.
Jeff: So this is one of the beers from Portland With Love, which is the program that
Jeff: the employees get to suggest things, Days End,
Jeff: get to suggest things and some of those get picked up for small batches or big batches or whatnot.
Jeff: This one is modeled to be like a Boulevardier.
Jeff: So, instead of an old...
Greg: It's a cocktail, right?
Jeff: It's a cocktail. Imagine an old-fashioned, but with vermouth.
Greg: Okay. Brewed this beer with a Lambrusco grape must, Angelica root.
Greg: I don't even know what Angelica root is. An orange peel. Angelica root.
Jeff: Yeah.
Greg: No idea.
Jeff: It's, well, here, when you taste it, you'll see the, some of the character that it gives.
Greg: Aging in bourbon barrels for two months, result, okay. 9.5% but yeah,
Greg: palate cleanser I should say, because this is finally not a hazy IPA.
Greg: Right, well, there's a little bit of haze in there, but it's not really an IPA.
Shannon: It's got a pink grapefruit tint to it, doesn't it?
Greg: So in terms of grains, you have your two row base malt blend,
Greg: which is pretty standard.
Greg: Red wheat and flaked corn, so a variety of different grains in here to give it some stuff.
Greg: Northern Brewer, Crystal, and Europeans, that's hops. So wow,
Greg: that's a, so don't expect this to be very hoppy.
Jeff: This was bottled a year ago. Okay.
Greg: Ooh, okay. Yeah, so immediately a sour on the nose.
Greg: Which I guess I should have expected with a grape musk, but didn't immediately
Greg: come to mind this was necessarily going to be sour. Especially when I saw bourbon
Greg: barrels, I was thinking maybe this would be sweeter.
Jeff: I haven't tasted it yet. I thought this was like fresh bourbon and not like funky barrels.
Jeff: The aroma, the oakiness is definitely coming through. one of the first things
Jeff: I get, a little bit of that grape, musk kind of smell, kind of sweet,
Jeff: but with some tannins and things like that.
Greg: Hmm. Ooh, okay.
Greg: Lighter than I expected, especially for a 9.5% alcoholic volume, right?
Greg: Kind of a light beer. Much of the flavor was like a big hit and then kind of fades.
Greg: And you just sort of get sort of the sour tart notes after that.
Shannon: And I don't even notice that as, I mean, it smells like a sour,
Shannon: but it doesn't taste like a sour to me at all.
Jeff: Jeff is bringing out some, so I think Angelica root goes into Campari.
Jeff: Okay. And that's part of the Boulevardier as well.
Greg: Campari is a very potent cure, Italian.
Greg: Do you want to smell this? It's bitter, it doesn't necessarily smell bitter,
Greg: but it is bitter and strong.
Greg: It is known for being, it's a key component of a Negroni.
Greg: It's one of those things that's like, especially the first time you drink it,
Greg: you're probably not going to necessarily like it, but then you sort of grow
Greg: to really appreciate it.
Jeff: Yeah. Actually, you reminded me. I described it wrong. A boulevardier is a Negroni
Jeff: with bourbon instead of gin.
Greg: Okay.
Jeff: So that's what I, I was confused.
Greg: Gotcha.
Jeff: You helped me get there. So thank you.
Greg: Glad I could be of service. All right, let me give it another taste here.
Shannon: I love this one.
Greg: So really this is another attempt at a cocktail beer.
Jeff: Or a beer inspired by a cocktail beer. Not really like putting in all the orange and all the thingies.
Jeff: Because I mean, the way they arrive at it is with grapes and angelica root.
Greg: You know? Yeah. So they're taking some of the spicing of the things they know.
Greg: And yeah, I guess there is like an Aperoli kind of...
Jeff: You know, the grapes give you the vermouth notes. The angelica root gives you
Jeff: the Campari notes. The barrel gives you the bourbon notes. So it's a neat way to get there.
Greg: Yeah, I see that.
Shannon: I'm really tasting the barrel in it now.
Greg: So I should explain the Aperol is the like less intense version of Campari.
Greg: It's the one, I have both, but it's the one that I would prefer to use in lots
Greg: of things. Although, I mean, I think you can't have a Negroni without Campari.
Greg: But I think that Aperol, in almost all cases, it's just, it's a less assaulting version.
Greg: So, in a lot – in almost all cases, it's the more useful general purpose version of Campari, I think.
Greg: But yeah, this is, this is nice. This is not, I wouldn't like, okay.
Greg: So it's funny because when I was at the Cape, it was so hard to find beers that
Greg: were not hazy or some variation of IPA or just some wheat that I was like,
Greg: not super interested in.
Greg: I mean, it is summertime at Cape
Greg: Cod. I shouldn't expect much more than this, but it was, it was tough.
Greg: So I didn't, I didn't get any of those. What I ended up getting was like a Prairie
Greg: Arden sour and, uh, uh, one other thing.
Greg: I think, yeah, a Czech Pilsner, right? So it was, it was, or no,
Greg: no, no, I'm sorry. It was a, it was a, what's the Pilsner that's, uh, um, hoppy.
Jeff: Uh, Bavarian Pilsner.
Greg: Was it Bavarian? Yeah, it was a hoppy, it was a Bavarian style Pils.
Greg: So, yeah, the pickings were small because I would, but I also wouldn't have
Greg: picked this out. Like I wouldn't have seen this and said, yeah, this is what I want.
Jeff: But this is, if we hadn't tasted this in the cellar tasting part of it,
Jeff: no, I don't think we would have gone for it either.
Jeff: You know, and I probably wouldn't, I'm enjoying this thoroughly,
Jeff: but because of all the other Amaze beers that they had to buy,
Jeff: I probably wouldn't have bought a four pack of this, but Shannon was hooked into it.
Shannon: We still would have, because I always gravitate to the ones that are aged in
Shannon: bourbon barrels. And it says right there on the label.
Jeff: But everything there was aged in bourbon barrels.
Shannon: I know.
Greg: Hey, you know, you found something you like and you go towards it.
Greg: I understand that completely.
Jeff: When- But I'm glad she said, we're getting this, because I'm enjoying this tonight.
Jeff: Definitely. Three more bottles. And yeah, it totally feels like we're sipping
Jeff: on a cocktail and sit here talking.
Greg: Yeah, you'll feel that monkey's paw curl when everything on the shelf turns
Greg: into bourbon barrel aged stuff, like we did for Haze.
Jeff: Speaking of loggers and stuff, one of our last days in Vermont,
Jeff: after we went hiking one day, we stopped at Von Trapp Brewery,
Jeff: which is the Von Trapps from The Sound of Music.
Greg: I was thinking that were those the same?
Jeff: Yeah, they own so much land there, like, it's like 1800 acres or 2400 acres
Jeff: or something. I have to look it back up because...
Jeff: And they, one of the sons wanted to open a brewery and he went to Austria,
Jeff: like they're They're from Austria, so they wanted kind of that Austrian kind of vibe.
Jeff: If every craft brewery who made pilsners made pilsners half as good as theirs, it'd be all I drink.
Greg: Wow.
Jeff: It was, no, their pilsner was, I mean, I had other beers too,
Jeff: but their pilsner was, I never loved something so much that was so subtle.
Jeff: Like, I couldn't tell you why I loved it. I just loved it.
Greg: It's probably the yeast. I think a big part of that German Reinheimskippen is
Greg: getting the yeast right.
Greg: Because if you don't do that, everything is off a little bit. Yeah.
Jeff: Because there was like nothing, like nothing stood out from the beer,
Jeff: but the beer was outstanding.
Jeff: Like, I'm like, this is, you know, you see all these Pilsners at these breweries
Jeff: and a lot of them are under attenuated and they're just not what you want.
Jeff: You know, they're homebrew versions of Pilsner's.
Jeff: And, but this one.
Greg: So lagered correctly, right?
Jeff: They did all the- Fuck man, it was so good. I had their kosh.
Jeff: I had, that was really good too.
Greg: Now, are they taking advantage of the sound and musicness of it all at all?
Greg: Or are they bringing it like anything, any brand?
Jeff: There was a big like chalet type lodge where the brewery tasting room was.
Greg: Well, yeah, but I mean, like, in terms of like the names of their beers or whatever.
Jeff: No, no. You know what the beer's names are? Pilsner, Hellas,
Jeff: Kulsh, Goza, Hoffenweiss.
Greg: Yeah. So I was trying to make a joke about how they're taking the name of everyone
Greg: else, but it's not really because technically you can't even copyright those things even.
Greg: So I don't know. I couldn't find the joke there, but there is one if you take enough time.
Jeff: I mean, other than the name of
Jeff: the brewery being Von Trapp, they're not parlaying. Yeah, no, they're not.
Jeff: Yeah, before the brewery, I guess they, since the 60s, they have been buying,
Jeff: acquiring land there, but it's like some of the best cross-country skiing in
Jeff: the country there and things like that.
Jeff: So they were known for things like lodging and cross-country skiing before the brewery.
Greg: Which is basically hiking during the summer.
Jeff: Yeah.
Shannon: Or winter hiking, yeah.
Greg: For sure. Okay, well that was definitely a good palate cleanser.
Greg: So what are we doing next?
Jeff: Do the alchemist's crusher.
Shannon: Okay.
Greg: So this is the one you said this was, this was like stand out at the alchemist. Yeah.
Shannon: When there's a really good story behind how we obtained this.
Jeff: Yeah. So they only have like to go, they only have like three things to go for,
Jeff: or three or four things ago. They have, they always have heady.
Jeff: They always have focal banger.
Jeff: And then they had like, They had Redemption? Yeah, it's Redemption.
Shannon: Redemption.
Jeff: And like one other thing to go. And we really liked this beer.
Jeff: So they had it for cans to sell, but not for takeout. I asked them,
Jeff: and they're like, no, next week.
Jeff: And so we did our thing. And we went to Burlington, which is about 40 minutes
Jeff: away from the Alchemist.
Jeff: and you know we're like okay just not in the cards to get a can of Crusher or
Jeff: a four-pack of Crusher or anything like that.
Jeff: And then the day that we went to Von Traff we decided to go climb Mount Mansfield
Jeff: which is the tallest mountain in Vermont and on the way to Mount Mansfield.
Greg: I just think there's a such a funny thought that would never enter my mind.
Greg: Oh let's go climb the tallest mountains near here.
Shannon: It was a challenge and like no I respect it. Failure's not an option.
Shannon: He was like, do you want to call the, do you want to climb the tallest one?
Shannon: And this was the last of our hikes. And we'll talk about that in the post show, but yeah.
Shannon: He gave me other options too, for the hike, but.
Jeff: I had to go ahead and even though
Jeff: I was really leery because of the dangerously exposed yeah we'll talk about
Jeff: it portions of the hike yeah but we'll talk about the hike stuff in the post-show
Jeff: real quick though we're going to Mount Mansfield we're nine minutes from the
Jeff: trailhead and we drive past the alchemist again we're like what okay and
Jeff: I'm like oh that's great because I want to go to Von Trapp we can do that and
Jeff: then on when we're done hiking it was alchemist before And we're like,
Jeff: they said Crusher was on next week.
Jeff: It's Sunday. Is this next week?
Jeff: We stopped, Crusher was on. It was.
Greg: Yes. It was next week.
Shannon: And they have a pull up as to the parking and going in. You can pull up, somebody comes out.
Greg: Is that true?
Shannon: You can place your order.
Greg: That's a little point of sale thing, and they place your order,
Greg: they bring beer out to you. Now, the way, there's not a ton of parking there.
Jeff: There's tons of people hanging out. It's a really smart thing.
Jeff: It doesn't tie up parking.
Jeff: It doesn't tie up people at the counter, you know, so.
Greg: Okay, so back onto the beer itself, Crusher.
Greg: Another dank one. This is particularly dank in the aroma. This is,
Greg: I'm getting, this is the most aroma I think I've had today from an IPA, at least.
Jeff: Sure, if they divulge their hops. I know.
Greg: Yes, they do. Well, it says dry hopped with Citra.
Jeff: Okay. Fiddlehead, she told me, we do not divulge our hops.
Jeff: And I wasn't even specifically asking about the kinds of hops.
Jeff: I was just asking about the character.
Greg: And I don't really care.
Shannon: Yeah, we wanted descriptions.
Greg: I mean, that was not like, oh man, I have to know the hopping of Fiddlehead.
Jeff: But so the aroma on this, I'm getting peaches and vanilla again.
Greg: I'm getting, okay, I just had a taste and I see why you like.
Shannon: A lot of vanilla. I haven't tasted it yet, but just on the nose.
Greg: This is the more appropriate version of Heddy Topper for today,
Greg: is I think the best way to think about it.
Greg: Because it's still got a pretty sharp, there's, it's almost coming off metallic
Greg: to me how hoppy it is in certain areas. Oh yeah, there's almost like a burn to it, right?
Jeff: Like how there used to be hot burns with some of those beers in the West Coast.
Greg: Yeah, it ends very resiny, like on the tongue, but it is much more approachable
Greg: under today's understanding of hazy IPAs than The Alchemist was.
Jeff: Than Heddy Topper. This is the outcome.
Greg: Yes. Yes. Heddy Topper is what I mean. Great. Um, in terms of color,
Greg: it kind of looks the same, right.
Greg: In terms of everything else about it. So this is like, yeah,
Greg: this is the more modern Heddy Topper.
Greg: I still don't think it's, it's, it's that great because I think that the,
Greg: it's too resiny at the end. That, that is, When I get things at Virgil Metallic, I don't know.
Jeff: Surprisingly, this was canned on 7-12. I wouldn't have expected it to be so old.
Shannon: Why they wouldn't sell it until last week.
Jeff: They want to have scarcity.
Shannon: They want artificial, yeah.
Jeff: Yeah, I'm surprised about beer. The prices were surprisingly good for that,
Jeff: for to-go beers at the office.
Shannon: Oh, yeah, they were.
Jeff: It was four, we got just four, four packs, right?
Shannon: Yeah, for like $56 or something.
Greg: Okay, well, so there's something on the back here. There's a little bit of a story, I guess.
Greg: Crusher is an American double in the apparel aisle that I started making years,
Greg: this is John Kimmich, who's the brewer, that I started making years ago at the old pub.
Greg: Hop heads were constantly asking for more hops, which is kind of hilarious to
Greg: me, because have you tried any tobacco?
Greg: So in the words of Frank Zappa, did you say you want more? Well, here's some more.
Greg: While I enjoy Haas with the rest of them, I still try to maintain some semblance
Greg: of balance and drinkability.
Greg: Beer is oozing with Haas flavor and aroma with a very dry finish.
Greg: I think that's all true, but I also think the finish is very resin-y and bitter.
Greg: So it's, I think like, if you ask the question, what would Hedy Topper be like more drinkable?
Greg: This is the answer. If you ask what, I also kind of think if you ask what,
Greg: what is, what is a stone, like if you take out some of the more offensive parts,
Greg: it's still kind of like this.
Greg: they're still about crushing you with hops.
Greg: Yeah, so this is, you know, this is a, this is a hazy, arrogant bastard,
Greg: but a drinkable version of it.
Greg: But I'm not a big fan, I'll be honest. How about you, Shannon?
Shannon: I just had one of these the other night.
Shannon: And I'm wondering if it's because I've brushed my teeth and Remember,
Shannon: we're probably because we're paying such good.
Shannon: Yeah, this is Perfectly drinkable beer that if you had it,
Shannon: you know, just while you're doing something else you'd be fine with it but if
Shannon: we're Really putting our analysis, you know our hats on and going telling that
Shannon: there's it's a little bit of a disappointment tonight
Shannon: um It's still a great beer,
Shannon: but there's a lot of that resin-y,
Shannon: I don't know, it's just that metallic kind of taste that just lingers.
Shannon: It's the lingering, I think, that makes it so weird because two days ago,
Shannon: She and I both had Crusher and Phil Lead, and they were just way more delicious
Shannon: in the setting where we drank them two days ago than right now. Yeah.
Greg: I get it. That's something that can happen. I bet you did not expect this late
Greg: cruiser to be shining heads and tails over everything else. That was just a starter.
Greg: But it's, it's funny how things, you know, what, what happens when you,
Greg: when you put that microscope on, when you, when you change your mode.
Greg: Well, why, at the end of the day, we, you know, we crossed you. So what does that say?
Jeff: Exactly.
Greg: All right. So what do we have next?
Jeff: Another Vermont beer. This is from Foam Breweries in Burlington.
Jeff: And this is, um, that was another rainy day trip.
Shannon: Yeah.
Jeff: Built to spill.
Shannon: Built to spill.
Greg: I can't type right.
Greg: Built to spill is a rock band. It is. What does anything to do with the rock band?
Greg: They're an American indie rock band that formed in Boise, Idaho in 1992.
Jeff: Probably not, unless they're in Burlington now.
Shannon: Alright, well, I didn't write that down.
Greg: What's the brewery?
Jeff: Foam Brewers. F-O-A-M?
Jeff: Is it possible that Built to Spill is the line of beers and the beer is called
Jeff: Jackson Tupper? No. No? Okay.
Greg: This is literally called Built to Spill. Okay. And it is 8% alcohol by volume.
Greg: The artist's name is Jackson Tupper, the artist of the label. And let's see.
Shannon: This is Candle on My Birthday. Birthday. Oh, and there's a time stamp on this one, too.
Greg: What's the day? So I don't know your birthday July 19th, July 19th Happy happy belated birthday.
Shannon: Thank you and He took me to a amazing restaurant While we were out there and cool main after we hiked,
Shannon: We went home and showered.
Greg: Yeah, we went home of course, right but so we're probably like I'm like,
Greg: could you give me something to eat?
Shannon: 9.08. It doesn't say AM or PM, so I'm not really sure if it was...
Greg: Probably not running at 9 PM. Probably not. So I don't see anything indicating
Greg: that it has anything to do with the band.
Greg: But it was just funny that Built to Spill was by far the first thing that came up.
Greg: So none of this has anything about, like, I'm going to first Build to Spill
Greg: just on Google and none of this is anything about the beer.
Shannon: What's the description on this?
Jeff: There's none. parallel.
Greg: So color-wise we have a very light straw color. Very.
Greg: It's a hazy, so you know that we're not going to be able to,
Greg: it's, oh, it's not opaque. That's the word I'm looking for.
Greg: One where you can see light through it.
Jeff: Uh, translucent?
Greg: Translucent.
Jeff: Uh, the smell on this one's not fruity. It's stay away from fruit for me.
Jeff: But I already, I already mouthed it.
Shannon: And I have to admit, I love that phrasing.
Greg: I already mouthed it. That's wonderful.
Jeff: That's from the whiskey tribe. You two, they don't drink. They mouth it.
Shannon: I have to admit.
Greg: Hat tip to the whiskey tribe.
Shannon: It is definitely fruity.
Jeff: Oh, yeah. OK, so, yeah, the aroma is super closed off for me.
Greg: I'm getting lemon, orange, and again, like the lemon orange oils.
Jeff: Take a sip, because it'll confirm what your nose is telling you.
Jeff: There's definitely a lemon oily thing.
Jeff: It's like number one for me.
Greg: Yep. Okay. Okay. Yeah, this is different.
Greg: Because this is like, with that oily thing, you get sort of that resin or whatever
Greg: that is up front, but it doesn't leave you with a lingering resiny.
Greg: It leaves you with sort of a lingering somewhat spicy, hoppy note, I guess.
Greg: Yes, a little bit, a little bit.
Greg: Maybe even merging on Piney, but the big resin notes are right up front. Yeah.
Jeff: Yeah, it's almost like one of those lemon hard candies. You get flavors from that.
Shannon: What is that hard candy? Because that's what I was thinking of, the lemon hard candies.
Greg: I just know they're like grandma candies. I don't know what else to say about them.
Jeff: When you get little cough drops, but without all the menthol.
Greg: They used to be like hot candies, right?
Jeff: Yeah. We probably made them here in Pittsburgh. There was probably other ones,
Jeff: but a guy made them here in Pittsburgh, and we had a handful.
Jeff: They were only, it was so far back that they were just made with Cascade and
Jeff: Chinook and things like that. They were mildly interesting. I bet you they'd be a lot better today.
Greg: Yeah, it'd be cool to be able to get a hit of some hops without having to drink
Greg: a beer to do it, without having to get a bunch of alcohol in you to get a nice flavor of hop.
Jeff: There are the hop seltzers that are, but like the, the Laganita's a good one.
Greg: I liked them, but- I've never had one actually. I don't think I've ever had
Greg: a hop seltzer, but that feels like, it's still a whole drink you have to do
Greg: as opposed to a little can of it.
Jeff: I liked them, but they weren't at a price point where it could be like the thing in your fridge to drink.
Greg: Sure, sure. Like, it's not going to be like a LaCroix or something.
Greg: Yeah. Okay, this is, this is definitely one of the more interesting beers we've
Greg: had tonight because in terms of IPAs doing something I haven't really had before.
Jeff: I almost put this one back on the shelf so you didn't have to drink yet another
Jeff: IPA. I'm glad I left it out. Yeah. I'm just really worried that if we sit on
Jeff: the IPAs for too long, they're gonna fade.
Greg: No, I totally get it. No, I understand the motivation.
Shannon: Believe me, there's a much larger variety of stuff down there. That's not all I think.
Greg: Let's get something.
Jeff: Yeah, we can get a dessert beer. I'm going to grab a dessert beer. Yeah.
Greg: In the meantime, we will stall.
Shannon: We will stall or we will talk.
Greg: Oh yeah, it's a whole new feature of the show. And there is,
Greg: and hopefully those mic sounds you won't hear because the AI will take care
Greg: of them all. Let's hope so.
Shannon: And let's hope the recording is perfect.
Greg: Oh, God. Yeah. Well, I haven't seen you for a month. It's good to see you.
Shannon: I know. I missed you. Although I have to tell you.
Shannon: I love Maine.
Greg: How could you not? I love Cape Cod.
Greg: And there's nothing it's a beautiful place, and there's things that you can't
Greg: get there that you can't get here, which is nice. Bye.
Greg: I think it's also nice to visit a place and to be a little sad you didn't get
Greg: to experience everything you wanted to, as opposed to being just, all right, I'm done.
Greg: I can go back now. Yeah.
Shannon: I don't know. I felt like this is the place I need to be.
Greg: I think that it's good to have that pull, because I felt like that when I was
Greg: in Seattle. It was just, it was such a beautiful place. And just everything
Greg: about it was amazing. It was like, I, I, man, if I could live here, that'd be so cool.
Shannon: Yeah. I remember loving Seattle and I've been there multiple times, um, and San Francisco.
Shannon: And, uh, I went to, gosh, I can't remember the beach that I went to right before
Shannon: I left San Francisco, but, um, Half Moon Bay. Right.
Greg: Right.
Shannon: Yeah. And I remember how beautiful that was.
Shannon: And I've been longing for that ever since, you know, because I grew up in Florida.
Greg: Sure.
Shannon: I love the beaches, but I also love the mountains. So, when we got to Maine,
Shannon: I was just like, oh my gosh, this is the best of everything.
Shannon: Everything that we love, or I love, but Jeff loves too, you have the Four Seasons.
Shannon: When it's cold, it stays cold. So you're not falling out and then trying to readjust.
Shannon: But you've got those mountains and the ocean and the...
Greg: You also happen to be in an area of the United States that is not as grossly
Greg: affected by climate change as the rest of the country.
Shannon: It is the least populated state. It has the best air quality of all the states in the U.S.
Shannon: Um, and, oh, what are,
Shannon: we tried to find some reasons not to want to move there, and we really couldn't
Shannon: come up with any. And we even talked to Mainers, and...
Greg: I would think that one of the reasons would be winters can be just a empty landscape
Greg: of of white and feet of it. Yeah, for sure.
Shannon: The nice thing about it for us, we have those hobbies,
Shannon: you know, the woodworking, these things that we can do indoors,
Shannon: and we can do those in the winter and not feel guilty about not being outside,
Shannon: you know, and that will keep us occupied and keep us from going stir-crazy in the winter.
Jeff: Or at least we hope.
Shannon: I mean, that's the thought, like, ugh.
Greg: We can talk more about this on the post-show,
Greg: because I do also want to talk about sort of what advantages Pittsburgh has,
Greg: which you don't necessarily always think about, but which I think that we,
Greg: the fact that we live here is not necessarily a coincidence.
Jeff: All right. So I brought two. I'll let you choose. Maybe we have one,
Jeff: maybe we have both. I don't know, I don't make the rules.
Jeff: We have one from Lone Pine called Holy Donut.
Jeff: It is a beer with cacao nibs and toasted coconut aged in bourbon barrels.
Jeff: Sure. And then we have Foul Mouth Brewing Company Grand Cru,
Jeff: which is a barrel-aged strong ale.
Jeff: Uh, three years aging, careful blending.
Greg: So the line here is both of these are barrel aged. Both of these are around what, 10% you said?
Jeff: I didn't say, but I'm sure they're, this one was bottled in 2020.
Jeff: This one was bottled a year ago.
Jeff: Um, looking for the ABV, 11.3.
Greg: Versus, I think it was 10, 10 and a half.
Shannon: I'll be right back while you all decide.
Jeff: I don't see it. Do you see it?
Greg: Did I hear it? I thought, yeah, it's right there in the middle, right?
Jeff: The middle. Oh, 10 and a half.
Greg: Whoa. Whoa.
Jeff: Yeah, you can't put your headphones next to the microphone.
Greg: I'm sure the AI will take care of that, so you don't hear that.
Greg: Unless we're stuck with the backup recording that you then don't process at all.
Jeff: You hear it every time.
Greg: Right. Okay. I think, Hmm.
Greg: Like I say, if we were only doing one, then I probably would go for the foul
Greg: mouth. But if we're doing both and we might probably do a long post show.
Jeff: So probably we don't make the rules. Yeah, rules are made to be broken.
Jeff: All right. Holy donut from Malone Pine.
Jeff: We visited the taproom in Portland, Maine. I think their main brewery is outside
Jeff: of Portland and Gorham, Maine.
Greg: Okay, so Holy Donut is a place in Portland, Maine. So I imagine this is...
Jeff: It could be a collab?
Greg: Collab,
Greg: Holy doughnut beer.
Greg: Lone Pine.
Greg: They also have a blueberry glaze version.
Greg: Wow. Okay. I mean, if something says doughnut on it, you should expect that kind of aroma.
Jeff: We're going to be drinking bourbon barrel aged and sour shit for the next six months.
Greg: Oh, great. But I mean, legit. Great, because that's always awesome stuff.
Greg: But OK, so is there anything else on this holy donut?
Greg: Because it seems like all of the holy donuts, there are a bunch of comparisons
Greg: and there are a bunch of collaborations and they all have flavors.
Shannon: It says, caution, beer in this bottle is delicious.
Greg: May I see it?
Jeff: Is the cocoa nibs coconut?
Greg: That's what I was looking for.
Shannon: All right. What are we looking at? The Holy Donut. Now that I'm back, this is from?
Jeff: Lone Pine.
Jeff: Actually, Lone Pine.
Shannon: Lone Pine. Where was that?
Jeff: That was the day that we were after kayaking. Okay, so it was the one,
Jeff: remember there was the one in the front and then the back above it,
Jeff: it was the one in the front.
Shannon: Okay. So this is their first one.
Greg: Holy Donut. Their dark chocolate toasted coconut.
Greg: And it's taking a little bit to load.
Jeff: It was bottled May 13th of last year.
Greg: Well, this is the first time they're showing up on their list,
Greg: but I don't know whether it's the first one. They released it,
Greg: it was April 2019. This one was bottled in 2020.
Jeff: Interesting. Interesting.
Jeff: That smells good. The aroma is a combination of barrel aging oak and bourbon
Jeff: and it is of toasted coconut.
Jeff: The cocoa nibs don't really come through in their own but the coconut does.
Shannon: Definitely the coconut and the barrel.
Jeff: Little raisiny, like the imperial style part of it is kind of that like kind
Jeff: of raisiny kind of of barley roasted malt kind of aroma.
Greg: Okay, so this is made with Columbus hops, really classic, just there to add
Greg: a little bit bitterness to counteract the sweetness, not really flavoring much at all. Yep.
Jeff: Use them early in the boil, so they just provide the bittering components.
Greg: In terms of malt, we got pale carapil, roasted barley, chocolate malt.
Greg: And in terms of other, Main potato donuts from the Holy Donut.
Greg: Toasted coconut and cocoa.
Jeff: Potato donuts, huh?
Greg: Potato donuts.
Shannon: Potato donuts.
Greg: So the Holy Donut.
Shannon: Oh, we did. We read that. Yes. And we never had any. No, we didn't.
Jeff: Before we left, we read about potato donuts. I'm like, we should try those.
Shannon: I mean, potato bread is really sweet and delicious, so I don't see why potato donuts wouldn't be.
Jeff: But we forgot about them until you just made us realize, now we have to go back.
Shannon: Shoot. Next week?
Greg: The Holy Donut, so when you were away, we found out, because the first result
Greg: from the Holy Donut was, in fact, the Holy Donut, which is a donut place in
Greg: Portland. So this is a collaboration.
Greg: And they have a bunch of different flavors, but this is the dark chocolate toasted coconut version.
Shannon: Definitely, definitely smelled the dark chocolate.
Greg: I mean, you get this, I mean, the first thing I think you notice is like,
Greg: just off the bat, sweet and there's, and barely.
Greg: But yeah, when you, when you delve into it, That cocoa really comes through.
Jeff: We just pulled these out of the fridge, and these are the beers that should
Jeff: be drank the warmest. So we're all here clamping our hands around our Spiegel
Jeff: beer tulips, warming those beers up.
Greg: Yeah, and feeling that cold spot in your hands, you know, is sort of indicative
Greg: of, okay, this thing needs a lot of heat put into it.
Shannon: A lot. I mean, I took a sip already, and it just tasted kind of...
Jeff: No. But it's too cold, right? So it tasted kind of sharp and monotone.
Greg: Yeah, this needs to be, I would say ideally, you need this to be probably at least 50 degrees.
Greg: Fahrenheit, which, let's see, Celsius, God, I don't know.
Shannon: I've never learned how to convert.
Greg: 12, something like that.
Jeff: You multiply it by five and divide it by nine and then that.
Shannon: Old enough now that I don't need to know. It's fine. That's what Google's for.
Greg: Somewhere in that range, between 12% and 20%, I think, is where you want it to be at least.
Greg: So I'm thinking, because, let's see, because here's the way I think about it.
Greg: OK, zero is freezing. And I know that, like, 50 degrees is, like, way too hot for people.
Greg: Like, that's like 120.
Jeff: Like, 28's a nice, like, a hot day. Right.
Jeff: So yeah, probably 10 to 12 degrees, probably in the 50s. Yeah.
Jeff: I would think 55 would be a really good spot for the, you know,
Jeff: just because we're talking about stupid things. But yeah, 50 would be good, I think up to 55.
Jeff: Getting up to 60s, probably going to get a little too warm. Like, yeah.
Greg: Apologies to everyone who's not in the US that we're using these weird ingredients.
Jeff: Maybe Maybe the AI will fix it for us.
Greg: But, I will say on the other hand, come on guys, you all know that you have
Greg: some stupid things that you continue to do too.
Greg: This is our thing, let us have it.
Shannon: It's still not warm enough. I don't wanna taste it yet.
Jeff: It's getting there.
Greg: I agree, from the taste it is still not warm enough, but.
Greg: I know when you did. There's a lot there, there's a lot there.
Greg: There's, ooh, there's caramel.
Greg: There is, mm, that's real good.
Greg: That's like a brownie, like a caramel.
Shannon: Oh yeah, it does have a big like, like fresh out of the oven brownie type thing.
Shannon: Yeah, one that's not fully cooked, that's still kind of doughy.
Greg: A little walnut in there even, but yeah.
Jeff: That's a good call, the walnut, because it makes me think, the walnut bitters
Jeff: that I have for old fashions and stuff, I love that stuff, love it,
Jeff: love it, love it. And as soon as you said walnut, I'm like, oh wait,
Jeff: that's in there, yeah, I get it.
Greg: That's probably because I had a walnut maple ice cream, there's plenty of great
Greg: ice cream places around Cape Cod, and so I had some walnut maple ice cream,
Greg: and I was like, that's a good combination.
Greg: So Walnut was kind of like recently in my mind.
Jeff: The palette drips kind of stuff.
Greg: Yeah. Already, the nice thing is
Greg: I can feel that, you know, my hands are transferring at least less heat.
Greg: So there, so this is at a pretty good spot.
Greg: Color wise, we have a very dark brown with, I don't know, I mean,
Greg: you could probably call them tannish highlights, but it's pretty viscous.
Jeff: It stains the side of the glass when you spilled it. It's not dark lord viscous,
Jeff: but it's pretty viscous.
Greg: It's, you see the lacing. Lacing definitely occurs here.
Shannon: I'm gonna go ahead and admit that I'm ignorant to this. What, viscous? Mm, thick.
Jeff: It sticks to the glass.
Greg: Viscosity. So like honey is more viscous than water.
Jeff: Okay. So, like, the glass is brown after you stand it back up.
Jeff: The brown is sticking to the glass.
Shannon: I should have known that.
Greg: Hey, we all learn things almost like legs.
Shannon: I mean, yeah. I mean, we called them... that's what I always referred to when I was drinking wine.
Greg: We had legs. Yeah, it's similar on the,
Greg: glass to legs, but I don't think it's necessarily from the same right?
Greg: That would add to it. I don't know. It's hard to say.
Jeff: I've never looked into it. But I mean, when I want an imperial stout that brings
Jeff: the things, I want roast.
Jeff: I want booziness. I want it to stain that glass brown after I tilt the glass.
Greg: I would say that if you're looking for that perfect roasted stout,
Greg: this is just a little bit too sweet.
Greg: But it's nearing that. Like it's hitting those notes that you really, really, really want.
Greg: So it's up there. But I think that, especially in the front of this,
Greg: it's a little sweet. I mean, it's a donut beer.
Jeff: A potato donut.
Greg: A potato donut beer. It's gonna be sweet.
Greg: So you wouldn't expect it necessarily to hit that perfect note,
Greg: but it's getting close, which is impressive.
Shannon: So when we're rating these at the end of the show, It's going to be really hard
Shannon: because this is more of a dessert type of a beer.
Jeff: But you make the rules.
Greg: You can rate however you want.
Jeff: Whatever you thought was the yummiest, whatever you think was most representative
Jeff: of the style, what do you think just deserves props? I mean, whatever you want.
Greg: We don't tell you how to grade it. We just tell you you have to.
Greg: But you're, how you want to do it is, that's all you.
Jeff: But you must stress over it. You can't just be flippant about it.
Greg: We let it happen occasionally, and it's never fun unless you use something.
Greg: It could be the one that's the most red, right, of them.
Greg: But you've got to come up with it. But you've got to figure out why this one's
Greg: more red than that one. Once you do, yeah, everything works.
Greg: But if you're just flipping about it, we've tried it.
Jeff: You'll break the show.
Greg: It doesn't... It just... Yeah. If you break this show, the whole thing falls,
Greg: and it's worse than deleting it. I don't know about that.
Shannon: That's pretty devastated about episode 509, take one.
Jeff: She was so mad. Not mad, sad.
Shannon: I mean, not mad.
Jeff: Sad, yeah.
Shannon: Sad.
Greg: Because it was a good show.
Shannon: It really was.
Greg: It was a good show that you have missed.
Jeff: There's a lot of things we talked. We talked about Anchor Brewing and their
Jeff: shutdown. It's been so long now.
Greg: Yeah.
Jeff: If you've been under a rock, Anchor Brewing, They were sold to an investor a
Jeff: long time ago, and then to Sapporo after that, and Sapporo said, F you guys.
Jeff: And then the employees tried to buy it, and Sapporo was like,
Jeff: you ain't got enough money.
Greg: So that's where we're at right now. Yeah, no, there was great stuff in that
Greg: show. There were discussions, and there were revelations about each other.
Greg: It was great. But we all know it's all more personal than anything else now
Greg: because you guys missed out on it. But maybe if the AI had recorded it,
Greg: we could have had it written down.
Jeff: Here's what I, well, so the recording, the SD card was bad. So, like.
Jeff: 10% of every 10 seconds was lost.
Jeff: No, and I'm not saying you should have posted that. But I had the transcription
Jeff: of what it got, and then I was hoping I could find a free place to feed the
Jeff: transcription back into text-to-speech. Oh, God.
Jeff: And then have us, like, have text-to-speech us, that'd be fun, at least a laugh.
Greg: It'd be novel. It would be novel.
Shannon: We did that whole skit, too, in the end in the post-show. Oh, shit.
Jeff: Yeah.
Greg: Yeah, we did. We did the whole thing in the post-show about a,
Greg: well, you asked AI to write a Crafty Radio episode. Oh, we can do it again.
Greg: And we did it, but we kind of didn't do it right, because we just improvised off of it.
Shannon: We did. And it was great. We can do it again.
Jeff: I still have it.
Greg: Yeah. That's the advantage of Discord, because I I think we're probably going
Greg: to do it again, and we're probably going to do the same thing.
Greg: But you'll be able to see the original transcript and what we riffed on,
Greg: because I think Jeff wanted us, your original idea was just straight,
Greg: which was just, you can read it if you want that.
Greg: I mean, it's a little like, because
Greg: I think that, I think we all felt like there's not enough of us here.
Greg: We have to, like, using this as something we can put ourselves into is a lot
Greg: more fun than just, uh, reading it straight.
Jeff: I wasn't against it. It just, yeah, if I was doing it with just my input,
Jeff: I would have done it straight, because it's just ridiculous on its own.
Jeff: But it's fun, so we have to do it again.
Greg: So check out A Part Show, and you'll be able to find the transcript on Discord,
Greg: which I'm sure we'll say a bunch, but we do want to remind everybody, Discord, the Discord.
Shannon: Discord, everybody.
Greg: Yeah, that was another thing, is we had a month without people joining Discord,
Greg: because that wasn't out there.
Shannon: And we have the channels in there that you can send us recommendations.
Shannon: If you want to hear a particular song for the intro, or you want anything.
Jeff: Yeah, we did all this pitch last time. Yeah, give us intro songs.
Jeff: Yeah. Give us things, I don't know, give us pitch projects. You want us to talk about.
Greg: Topics that you'd want us to talk about.
Jeff: Speaking of topics I want to talk about, we talked about Justified recently,
Jeff: And there's this- It's a post-show.
Shannon: Yeah, it's a post-show. Yeah, it's a post-show.
Jeff: But I wanna shit on it so bad here in the main show.
Greg: I know, but look, I waited till post-show to do my Puckard rant.
Jeff: Okay, all right. Oh, justifying seeing Primeval in the post-show.
Shannon: I think the post-show is gonna be long.
Greg: Yeah, it always is. These days, post-shows are about, Probably longer than the main show.
Jeff: All right. Just remember, you have a commitment in the morning.
Greg: I'm still exhausted, so I'm not going to stay forever.
Jeff: No karaoke tonight. No, no.
Greg: All right.
Jeff: So this last one is.
Shannon: We're having another. We're drinking both. I thought we were choosing between the two.
Jeff: No.
Jeff: I need to drink. The only rule is there's no rules.
Greg: The thing is, it's going to be very long, Pochette.
Shannon: Crap.
Shannon: You have to chug it, you're going to dip out of here and go to sleep and not
Shannon: even say goodbye to the listeners.
Jeff: No.
Shannon: I did that once.
Jeff: Twice. Did I? Yeah, you did it the last time.
Shannon: No, I didn't.
Jeff: Yeah, you've done it twice.
Shannon: I've done it twice.
Jeff: I don't know which times, but you've done it twice.
Shannon: I'm positive I've only done it once.
Greg: Nope.
Jeff: I don't know, I feel like you bailed last time at the end.
Shannon: Last time was episode 509, take one, and I was here. The whole time?
Jeff: The whole time. No, it was 508, I think, and then a couple before that, maybe.
Shannon: You guys are just throwing me under the bus, thanks.
Greg: Hey, that's the show. Deal with it.
Jeff: It's fine. You want to be an equal part of the show, you got to take the shit too.
Shannon: I didn't ask for equal partnership in the show.
Greg: Well, you got it anyway.
Greg: So this is Foulmouth Grand Cru, right? Yes.
Shannon: This looks like...
Jeff: Pilgrim Quad, kind of thing.
Shannon: But color is...
Jeff: Think of like a Belgian strong ale, Belgian Courland.
Shannon: No, I'm just trying to analyze the color.
Jeff: So we hit up Foul Mouth when we were in Portland. I think it was the first day we were there.
Shannon: It was the first day.
Jeff: And they had some decent stuff. I don't think there was anything to totally write home about.
Jeff: But they had a bottle of beer to go called Grand Cru. So I figured, yeah, okay.
Greg: So this is, at least on untapped, it's classed as an out-brewed.
Jeff: Ooh, it does smell a little funky, a little wild.
Shannon: Funky is for sure.
Greg: 11.3%. Grand Cru. Grand Cru.
Shannon: Grand Cru.
Greg: So it's been a while since I had an out-brewed, for sure.
Shannon: A special place in your heart, though.
Greg: Yes, I think that was one of my first like, whoa, this is what beer can be type
Greg: beers. What was that? Which one was that?
Jeff: Boy, I can almost picture the label, but I can't.
Greg: Yeah, I can't remember the name of it, but it was like, wow,
Greg: this is a special type of beer.
Jeff: It's less sweet tarts than a Flanders.
Shannon: Although it is a Flanders style, it's a Flanders Brown, then a Flanders Red.
Jeff: But there's totally, Cosmic Motherfunk Grand Cru totally feels half to two-thirds old brew.
Greg: Was it Petrus? Was it the Petrus Urb? Yeah, probably. I have no idea what you're all talking about.
Greg: We're talking about a beer that way back in the day was like still,
Greg: was this sort of sourness that no, like even as drifters in the craft beer world,
Greg: we hadn't experienced yet. Or not.
Greg: I don't recognize that. So I don't know.
Shannon: Legitness.
Jeff: Legitness.
Greg: Legitness. Yeah. Do you know what that's from?
Jeff: Not really.
Shannon: Okay.
Greg: That sounds good. So yeah, I've never heard that one before.
Greg: Okay. But okay, so what are we talking about? We're talking about basically,
Greg: so if you've ever experienced a Flanders Red, which one was the Flanders Red that we had?
Greg: The one that was the... I mean, there's Rodenbach.
Jeff: Rodenbach is the main one.
Greg: Rodenbach, yeah.
Jeff: I mean, some of the fooder-aged beers that you've had, right,
Jeff: where they're kind of sweet tarts, you know, like that's Flanders Red.
Jeff: Flanders, an old brun is fooder-aged as well, usually, but it doesn't have that
Jeff: sweet tarts as much as it, but it's more of that culture, of that kind of lactic, pedio, funky thing.
Greg: I mean, this is a lot less, like, lactic dominant, right?
Greg: There's, that's the thing about the Flanders style, is that it's more of crazy,
Greg: crazy bacteria stuff as opposed to just like pure lactic,
Greg: which is like, for example, the the goes out or, you know, simple sours or stuff
Greg: tend to be, you know, in just just pure lactic.
Jeff: Um, it has a pear flavor.
Greg: Like, it's really good.
Jeff: It's tart, but it's kind of like a underripe pear.
Shannon: Pear? Pear.
Jeff: Like, well, those yellow pears, but like, they're not like super sweet,
Jeff: like when it's still a little bit tart and kind of firm in the flesh.
Greg: Shannon's making faces.
Jeff: I'm trying to get... Too acidic?
Shannon: Well, I guess I've never eaten an underripe pear.
Greg: See, to me, weirdly, I'm not getting the huge acidic under here,
Greg: I'm getting a lot of maple.
Greg: Yeah, um Maple dark maple Sour apple.
Shannon: Mm-hmm has to be sour.
Greg: Yeah, like but for some reason my brain is Going around this hour.
Greg: I don't know why because it's definitely there and it's strong Like why why
Greg: is my brain just like oh, yeah the sour maybe it's just I'm used to the to the
Greg: style that I'm just okay to be dialed in.
Greg: I don't know why I'm not noticing the sour because it's strong and it's absolutely
Greg: there. But for some reason, I feel like my brain is just sort of jumping around it.
Jeff: Yeah, that's strange because it's a big part of the flavor. It kind of eats
Jeff: away any kind of body that the beer has.
Jeff: Like the maltiness is like kind of pushed out of the way because of this pear
Jeff: juice, this like tart pear juice flavor.
Greg: But all I'm focusing on is the end and the- I can't get to Maple.
Jeff: I can't get there.
Shannon: I don't like the end.
Shannon: I don't like what I'm tasting on the end.
Greg: What are you tasting?
Greg: I even get notes of celery at the end there. Do you get that?
Jeff: Celery seed?
Shannon: Celery. Celery seed? Yeah, celery seed is good.
Greg: That's good.
Shannon: I was going to say tannins, but...
Greg: Yeah, like, yeah, there's definitely that.
Shannon: Or just that metallic...
Jeff: There's a big woodiness, too. Like, there's oak is a thing in this.
Greg: Yeah, why is my brain skipping past those?
Jeff: As we talk about this, like, it's going to help us, like, either lead each other
Jeff: astray and be just stupid about it, or help us dial us in.
Jeff: So, like, I think if you take a sip and think about how it's like a stringent
Jeff: oak, that it might take away from some of the acidity. Like,
Jeff: that's where I'm at right now. Okay.
Jeff: This is the foul-mouthed brand crew.
Greg: It's weird if you could approach it different ways and your brain will notice
Greg: different things. Yeah. That's pretty rare.
Jeff: Well, that's kind of like the placebo effect. But that's the thing with blind
Jeff: tasting, right? With blind tasting.
Greg: Yeah, no, it's absolutely true. I guess it's rare in that the beer will make you want to do that.
Greg: But in terms of being able to do that with anything, it's just probably not
Greg: rare at all. Just to think of something, devote your thoughts to it,
Greg: and that's what you're going to notice, that's not rare at all.
Jeff: But if I'm thinking, okay, ocean spray, sea salt, and take a sip,
Jeff: right, I'm probably going to get more brininess, you know, so.
Greg: Sure. That's a good point. Um, and maybe why my brain was skipping past.
Jeff: Do that.
Greg: Do that.
Jeff: Think about like ocean spray, sea salt.
Shannon: That's what I'm doing right now.
Jeff: And it definitely tastes more briny.
Shannon: I taste the sea salt, the brininess, yes.
Jeff: Yeah, I can taste, oh, okay. And it makes it seem less acidic.
Shannon: Less tart. Yeah.
Jeff: Wow. It's all in your head, man.
Shannon: Yeah.
Greg: Do we define our own reality?
Shannon: It's a mind.
Jeff: Yeah.
Shannon: Right. Not allowed to say that word.
Jeff: What is that?
Greg: The only thing I can think of that maybe is somewhat comparable to that is the kid who's It was like,
Greg: do you ever, do you ever, do you know, do you have a, you know what kid I'm
Greg: talking about, where it's just him trying to say, I even forget what he was
Greg: trying to say, but it's something about a dream, I think.
Jeff: Yeah, I remember that.
Shannon: That's a classic which of course you don't recognize but I think you did you
Shannon: understand we missed it did you see they just had a Showing at bottle rocket.
Shannon: I don't know of the 20th anniversary of the room I I wouldn't end up and mock was there who mock?
Jeff: Or mark mark mark mark mark mark Is Massachusetts now no So yeah,
Jeff: it's a difficult thing to explain, or even why you'd want to care,
Jeff: unless you've seen it already.
Greg: And I think you should only see like, you should really just watch like a Riff
Greg: Trax version of it, because then you'll get as much as you need,
Greg: and at least it will be entertaining.
Jeff: Watching it in a room full of people, that'd probably be a lot of fun.
Greg: Sure, but like Rocky Horror Picture Show, you have to know what you're getting
Greg: into, and know what the things are. It's not doing it on your own for the first
Greg: time. It's just that's not going to be that interesting.
Greg: But it's just going to feel like everyone's in on a joke and you're not.
Greg: Which is the case.
Shannon: Mm-Hmm.
Greg: So, yeah, I would not recommend. Yeah. Good candy, right?
Greg: I got some I got some candy. These were, I think, what, some kind of, some tropical flavor.
Jeff: They look like they're Canadian.
Greg: They're not.
Jeff: They have a red maple leaf right there. Oh, right.
Greg: Yes, that's right. A red maple leaf.
Greg: Somehow, I managed to find them in Pittsburgh, and we're having them,
Greg: and they're tasty.
Shannon: Kind of tart a little tart just like the beer we're a little tired.
Shannon: Yeah, I think the right kind of very right I mean, that's why I decided to mm-hmm Okay,
Shannon: so I guess we got a ramp now, I think we have I think we're at the we're at
Shannon: that edge All right, who was the first Rochambeau?
Shannon: Well, let's let's put these in some order Alright, so twin Barnes was first Okay.
Shannon: Hill Farmstead was second.
Greg: Okay.
Jeff: Are you talking the drinking order?
Greg: No, the order that we drank them.
Shannon: Then was what?
Greg: First and last things, right? Fiddlehead.
Shannon: Fiddlehead. Then...
Greg: Nope. Oh, fiddle? Yeah, no, fiddlehead.
Greg: I got fiddlehead next.
Shannon: Hill Farmstead was second.
Greg: Oh, oh, wow. Okay. Wow, I messed that up.
Jeff: Okay.
Shannon: Okay. And then Alligash Dazen. Right. And then we had the Alchemist Crush.
Shannon: crush. And then we have phone breweries.
Greg: Yes, I think Jeff got it. Okay, so I'm gonna take a picture so that we can have this.
Jeff: She has notes.
Greg: I mean, no, no, it's absolutely wonderful that you have notes because yeah,
Greg: but the picture is for discord and get on that discord.
Greg: Give me a give me a smile.
Jeff: Give me a D for discord. Is that backwards? That's backwards.
Greg: That's fine. No, it's only this part.
Jeff: Yeah.
Greg: And do it even lower. So just you're barely in it, Jeff. Okay.
Greg: And now Shannon's in it. Okay. Wait, let me, let me go back a little bit. Okay, cool. Got it.
Greg: All right. All right.
Shannon: All right.
Greg: Rochambeau. Does he go first? Oh, fucking hell.
Jeff: Oh, I'm sorry. Oh, one, two, three. Again, one, two, three, shoot.
Greg: Okay.
Shannon: One, two, three, shoot.
Greg: Shannon wins. Shannon wins. Oh, shoot.
Jeff: Both.
Shannon: Wasn't ready to go first Well, you know you won the red one,
Shannon: which means I get to choose.
Jeff: Okay, where I want to go Okay, you get to you to choose you You pass the order.
Greg: Okay, you pick who goes first. Yes, you tell us who go first. All right Greg go for it,
Greg: Okey-dokey All right hmm In last place of first and last things That was as
Greg: I remember it just I Didn't I didn't like it.
Greg: I Think it was too much it overdid what it was trying to do and and There were
Greg: other things that were overdoing it a bit but not as much as that one So in
Greg: second place in next to last place I'm gonna go fiddlehead.
Greg: All right I think a somewhat modernized Heady topper but still a little just
Greg: kind of Not what you want out of the full thing.
Greg: I'm trying to remember Build to Spill to see where it goes.
Shannon: That was the one, the lemon oil one.
Greg: So Crusher would be next.
Greg: Crusher is a modernized heavy topper with a bit of a dank overtone.
Greg: And I appreciated the approach, but I also think, you know, take it down a notch
Greg: and you'll probably be better. Okay.
Greg: All right, I'm gonna put Foulmouth next. This is the ground crew.
Greg: This is the Alden Bruin that we are having right now.
Greg: I think that the ability that we have to just change it based on what we're
Greg: thinking about is very interesting, and that it supports all that is cool.
Greg: But in terms of enjoyableness, which is what I'm sort of going by,
Greg: probably it's kind of middle of the pack here with,
Greg: I think, I think I'm going to go the Allagash next,
Greg: um, because also I liked what it was trying to do, but didn't complete the circle.
Greg: It didn't, it, it, I love a great cocktail beer and this was sort of like half
Greg: of one and I would have liked it to just go all the way, to take that really
Greg: big swing. And it sort of just took half a swing.
Greg: So, you know, it got a nice double out of it, but you could have hit,
Greg: a triple, or even have a ground one, who knows.
Greg: Belt to spill comes in next. I think this was the.
Greg: I might even throw this down some. I'm not sure. I don't remember it that well.
Jeff: That was like the lemon candy one.
Greg: Yeah, I seem to remember I liked it, but it feels too high.
Jeff: Okay.
Greg: Um. Maybe, maybe I'll put it after the Grand Cru and before the...
Jeff: I mean, you did like it when you were drinking it.
Greg: I did, but...
Jeff: You were more excitable about the Built to Spill than the Days End.
Greg: Okay, then that's probably true. All right. I'll go with your recollection,
Greg: because I can't quite remember it.
Greg: Holy Donut comes in next. Yeah, really close to a perfect Creole Stout,
Greg: but a little kind of sweet on the front.
Greg: And but captures a lot of what you'd like. And believe it or not,
Greg: I mean, this Twin Barns, this was a wonderful way to start off. Yeah.
Jeff: And it's like this brewery that we didn't know about.
Greg: And I felt like this is an all-timer in terms of, yeah, I would just buy packs of this, absolutely.
Greg: This would be a go-to, and you don't find a go-to very often.
Jeff: So that's why this is number one. Snap a picture of your lineup,
Jeff: so it'll just make it easier posting the notes.
Greg: Sure, all right. It's funny that of first and last things is the last, i.e..
Jeff: First. We do the rankings, right? and the beerists, they kind of just put them
Jeff: into buckets. They do like worth it, kind of worth it, not worth it kind of
Jeff: things. They have better names. I can't think for me. But we should do like Merry Fuck Kill.
Greg: It's not enough to do it right. But okay, so, okay, so Merry Fuck Kill of these.
Greg: fuck kill of these. All right. No, no, no, no. I get it. I get it. Um, Hmm.
Greg: This is kind of weighted, I think.
Jeff: Okay.
Greg: But I'm going to say...
Greg: I'm gonna be a little, a little different than you might expect.
Greg: But I'm gonna say, marry Lake Charles. That's the one I want to be with.
Greg: Fuck Holy Donut, because damn.
Greg: I want to I want to try that out.
Jeff: It's moist, man.
Greg: Look at that body. Look at that. Look at that. And and kill.
Greg: Kill Fiddlehead, no, no, stop it, stop it.
Shannon: All right, do you wanna go next or you want me to go? Nope, I want you to go next.
Jeff: All right, so I'll do the traditional ranking then I'll do my MFKs.
Jeff: Greg, you're pretty dialed in here.
Jeff: It bugs me that the lens of the show causes me to not enjoy beers that I just
Jeff: enjoy. Like, that is so weird.
Jeff: Every beer on this table is a delicious beer. But tonight, with the lens,
Jeff: they weren't all delicious.
Jeff: I am going to have to put first and last things in last place.
Jeff: It just wasn't bright enough. It was delicious. All right, hold on a minute.
Jeff: It was a, I enjoyed it for being a dry Southern Hemisphere styled hazy IPA,
Jeff: but it didn't bring it like the rest of the beers did.
Jeff: Fiddlehead, where I thought, oh, this is deliciously dank just two days ago.
Jeff: Today it was meh, dank, weird.
Greg: So second to last place.
Shannon: You need to place them in order so you can take them to pitchers.
Jeff: They're still in the order. I think I'm going to keep going Greg's train.
Jeff: I'm going to put the Crusher in third from last place.
Jeff: No, they're getting to a place where every beer beyond this was...
Jeff: Actually, you know what? I'm going to change it. I'm going to put the Grand
Jeff: Cru in third place. I can see that. Because there was...
Greg: Entirely reasonable.
Jeff: It was that that pear acidity and everything. It was less yummy than the Crusher.
Jeff: The Crusher still had good yummy to it.
Jeff: So the foul-mouthed Grand Cru was a little over-sour.
Jeff: I did enjoy the pear flavor, but it was like under-ripe green pears. Like, I don't know.
Jeff: Ones that grew in my neighbor's yard back in my old place.
Jeff: Well, I'm not sure about this yet, so I'll grab the phone in a minute.
Jeff: Crusher had a great juiciness to it.
Jeff: I enjoyed what it was giving. I didn't classify it as dank as Greg did.
Jeff: I also, I think I see it a little bit different than Hedy, than a modernized
Jeff: Hedy, but it's small little things. I'm just mentioning here to fill some air.
Greg: Because we need filling, right? Because this isn't long enough.
Jeff: I am going to put the Bilt-A-Spill next.
Jeff: That one was different. It was thin body. It had a light broth to it.
Jeff: Had that lemon drop type flavor to it.
Jeff: It was in a show where we were doing all double IPAs and IPAs.
Jeff: That one stood out in being fool, and whatnot.
Jeff: I'm going to put the Holy Donut next. The Holy Donut, there's lots of things
Jeff: I really liked about that.
Jeff: I liked the barrel, I liked the boozyness, I liked the coconut,
Jeff: I liked the sweetness, and there was a little metallic note in there.
Jeff: It kept it from being like a 9.9 on my scale, right?
Jeff: There was just this one little thing. A little bit drier, a little bit more
Jeff: boozy, and damn. Damn. Damn. Day's end, Shannon's right.
Jeff: Thank you, Shannon, for making me buy a four pack of that.
Jeff: It really hit the spot as our palate cleanser tonight. It really hit the spot
Jeff: just feeling like drinking a boulevardier, like a, you know, a...
Jeff: It's Brittany, bitch. Really like the... That's my Shannon tribute.
Greg: Yeah, that's...
Jeff: And then, yeah, I think I'm gonna have to grease Greg and put the Lake Cruiser in the top spot.
Jeff: It was just grapefruit juice and yummy grapefruit juice.
Jeff: Presumably not added grapefruit juice. Didn't taste like it. Super good.
Jeff: Marry, fuck, kill. I'm gonna marry the Allagash.
Shannon: I am going to fuck the crusher and I am going to you have to do it now kill the grand crew,
Shannon: Mary consummate it's about that which one do you want to fuck Shit.
Greg: Guys.
Greg: Like, I was lately, I guess in, in, in, in, in marriage, maybe it's,
Greg: it's on your list, right?
Greg: Which one of these is like, you're not going to leave your husband for that,
Greg: but they're on your, your what was, what's the list name?
Jeff: The, the, the, the hall pass. The hall pass.
Greg: Yeah.
Shannon: Yeah. I have my hall pass. All right.
Jeff: I don't have any hall passes.
Shannon: I don't have any hall passes. Bullshit. You're lying to the audience.
Jeff: Let me just, can I just take a moment to reconnoiter and get this,
Jeff: play some music or something.
Shannon: How could this happen to me?
Greg: I've made my mistakes, got nowhere to run. Like.
Shannon: I'm trying to find the perfect pressure that I could have wanted under pressure,
Shannon: under pressure, under pressure.
Greg: Wow, that was Beautiful. Yeah, there you go. Okay, wait, wait,
Greg: wait. At least like a clip.
Shannon: Okay, here we go.
Shannon: Wait. Oh, shit. You guys are killing me, man. Killing me. Killing me. Wait, wait. Oh.
Greg: This is exactly 30 seconds long.
Shannon: Oh, is this? Yeah, okay. That, that goes there. And then that goes there.
Shannon: At least she's stressing over it.
Jeff: Yes, exactly.
Shannon: I have my list and I've been rating them as I go, but I'm trying to, shit. What's this one?
Jeff: Shannon, have you ever seen the show Whose Line Is It Anyway?
Shannon: Yes. You know where the points don't matter? Oh, you being mean.
Jeff: No, but you know where the points don't matter?
Shannon: Points don't matter? Well, come on. Oh my God. Oh my God. This is so good.
Shannon: Oh yeah. Oh, slow down. Oh yeah. Oh yeah.
Shannon: Oh so good. Oh so good.
Greg: Oh, hi Mark. Wait, wait, wait. Oh, yeah.
Shannon: We got to make sure this stuff sticks in, right?
Greg: That's the whole point of having it on a separate channel, right?
Greg: So that the A.I. doesn't get rid of it. Yeah, no, it will. All these sounds
Greg: have to be there because they seem to be very important to me.
Shannon: All right.
Greg: We have a perfect lead-in.
Shannon: All right, I'm going to start with the bottom of the list.
Jeff: Bottom.
Shannon: Bottom.
Jeff: She likes it on the bottom.
Greg: Plenty of new things today.
Shannon: Surprisingly, surprisingly, I am going to have to go with the fiddlehead. Yeah.
Shannon: I mean, I really liked it. I actually bought a shirt from there because I really,
Shannon: really liked their flagship IPA, but I don't know. The show ruins everything.
Shannon: I mean, we're really critiquing these- Science is a harsh mistress.
Shannon: And when you really put them up against each other, I'm going to have to say
Shannon: Fiddlehead is at the bottom of the list.
Shannon: So okay, next I am going to go with the first and last things,
Shannon: which was from... Tillstedt. Tillstedt Farms, which really amazes me because...
Greg: I'm sure it was delicious at the time. There was no beer here that wasn't like,
Greg: oh wow, I could drink this and have a blast.
Jeff: No drain pours, yeah.
Shannon: This was Hillstead Farms.
Jeff: Hill Farmstead.
Shannon: Hill, I'm sorry. I know, I introduced that, so that's my bad name. Hill Farmstead.
Greg: I like Hillstead Farms better.
Shannon: Blew me away while I was there.
Jeff: What, isn't that the company that makes like the pepperonis and the cheeses?
Greg: Maybe, I don't know.
Shannon: Oh yes, I believe you're right. Anyways.
Greg: I still like it, I like the sound of it better.
Shannon: So, this place blew me away and- The Hill Farmstead sounds wrong.
Jeff: I thought there was- We have 12 more beers from them, which are just all big boys.
Shannon: Yeah.
Jeff: So, none of them are hoppy.
Shannon: I'm surprised that it's ranking so low tonight.
Jeff: Yeah, me too. Well, all right.
Shannon: It's the fun thing about ranking.
Greg: You never know.
Shannon: Next.
Jeff: Challenge your preconceptions.
Shannon: Falmouth, the Grand Cru.
Shannon: That would be um what did I write about that because I was taking some notes but,
Shannon: It was just a little too briny for me. Yeah.
Jeff: Yeah.
Shannon: Um, and I was so excited.
Shannon: So next, I have to tell you, I was so excited about the fact that we got to
Shannon: get Crusher when we went back.
Jeff: You'll enjoy it again tomorrow when we're just watching TV.
Shannon: I'm sure I will because it was fantastic from The Alchemist.
Shannon: I really enjoyed it, but tonight I was a little disappointed.
Shannon: It was a little more dank than um it was two nights ago when we had it so I,
Shannon: don't know I was really surprised next on my list would be this wait no didn't
Shannon: play oh well nevermind foam the Bilt-to-Spill.
Shannon: Very fruity. I really liked it. Very refreshing. I didn't have any of that dankness.
Shannon: I didn't have any tannins.
Shannon: So do you remember, did we have this beer when we were there?
Jeff: Yeah.
Shannon: Yeah. Okay.
Jeff: If we did, I think this can is better than what we had in draft.
Shannon: Really?
Jeff: I think this can is delicious. And I don't remember...
Greg: Did you mute me?
Jeff: No.
Shannon: No, I hear you.
Jeff: You hear?
Greg: I don't hear anything.
Jeff: I hear you. Play... I heard a couple of things, though.
Greg: You had the Wilhelms for that. Yeah. All right, I'm going to try this again.
Shannon: Huh. If we have to take a take three of episode 509.
Jeff: Because of your soundboard.
Greg: My soundboard has stopped working. They stopped sending sounds.
Jeff: Here, unplug that and plug that back in.
Greg: I will. Because I had some great, amazing things that would have just changed everything.
Greg: And yet, and I just got the USB problem.
Greg: Which is it, you put in once, it doesn't work. and twice the flipping around
Greg: doesn't work you put in a third time flipping around and it finally works absolutely
Greg: let me know when I should Mario!
Greg: okay so that came back so what I was trying to do well it doesn't really matter
Greg: but when you were yeah you were just having the argument take me out take me out.
Shannon: It just felt like the right moment, yeah so in third What did we have one two,
Shannon: three, four five six seven eight What did eight night?
Greg: Yeah, I mean when you have to when you have three two people you do a different
Greg: show Yeah, yeah for sure.
Shannon: So it's great so in third place we have the alagash days and and which I really
Shannon: thought was gonna be in first.
Greg: I understand why.
Shannon: And I'm shocked that I'm putting it in third, but I rated them and took notes
Shannon: as I was going along and this is where it landed.
Shannon: So I really like it.
Shannon: I really, really do. But I have to tell you, top two are better.
Shannon: Surprise, motherfucker.
Shannon: Yeah, so number two would be the holy donut from, who did the holy donut?
Shannon: Lone Pug. Okay, holy donut, loved it.
Shannon: Can't find my notes on it now to talk about it.
Shannon: Where the hell are my notes? I do that. Oh yeah, very boozy.
Shannon: I tasted the smokiness, the barrel, the roasted walnuts, and the dark chocolate.
Shannon: I actually really, really, really loved this one.
Shannon: And it was really hard for me to choose between first and second because,
Shannon: I mean, that's apples and oranges in comparison.
Greg: Yes, they definitely are. They're very different.
Shannon: And if I was looking for a, more of a dessert after,
Shannon: dinner.
Shannon: um, beverage, then I would choose holy donut.
Shannon: Um, and that would be number one,
Shannon: but, but if I was choosing something to go with my meal or just to drink,
Shannon: um, on, you know, you know, amongst us or anywhere just to have a good time.
Shannon: The freaking Twin Barns Lake Cruiser, shockingly. Yeah.
Greg: You would not have expected it to be going in here.
Shannon: I did. Man. Did all three of us choose that as number one?
Greg: Yes, all three of us made this number one.
Jeff: Like, so, but which one would you marry? Which one would you fuck?
Greg: And I, and just giving a taste after it, I see why.
Greg: It makes, you give it a taste, it makes sense. You understand why when you taste
Greg: it, and you're like, yeah, this is something that I'd have every day.
Shannon: All right. So which one would I marry? Well, because I don't eat dessert every
Shannon: day, I can't marry the holy donut.
Shannon: So I'm gonna have to marry the Lake Cruiser.
Shannon: I would definitely fuck the holy doughnut though.
Greg: Me too.
Shannon: Every day.
Shannon: And which one would I kill? I don't, I couldn't kill any of them because.
Greg: I could kill the fiddlehead.
Greg: And you know what? I could even kill a first and last things.
Greg: I can't. I feel like I could get away We'll let you slide this time.
Shannon: Yeah, I can't kill.
Jeff: I have the outro music here. All right.
Shannon: Thank you. Yes.
Jeff: Thanks, everyone.
Greg: Join our discord. Join our discord.
Jeff: CraftBeRudio.com you'll find a link for.
Greg: Buy my book, buy my book.
Greg: That's a Simpsons reference. I think it was Krusty, right?
Greg: Yeah, oh What do you what is this you're playing pb herman, oh,
Greg: he just died all ribbons.
Jeff: Yeah I feel it just played the tequila song. That's what I should have done
Jeff: instead of clicking the pb herman one All righty, wow, okay,
Jeff: well, we got there, I think.
Greg: I don't even know, is this like coming through on the... Yeah,
Greg: it's coming through. All right.
Shannon: Maybe. No, I don't think it is. But we have a backup, so hopefully.
Greg: Well, I don't know, I don't even know if it's coming through on their microphone, because that...
Jeff: Oh, is it playing there? Yeah.
Greg: So I think it's gonna be cut out.
Jeff: Oh, shit. Oh, shit. Fuck. You're right. You're right. Let me. You do it.
Greg: Yes.
Jeff: I'm just, I thought I'd be all smart.
Shannon: I'm not smart. Oh, you know.
Jeff: I'm not smart.
Shannon: I'm not a smart man.
Greg: Let's see. Tequila song. Okay. Yeah. Okay, yeah, all right.
Greg: There we go.
Greg: Thank you for listening to Craft Beer Radio. Episode 509, hopefully.
Greg: Part two. Hopefully the real one. Hopefully the one that lasts.
Greg: Take two. The take two. The take two. Hopefully we don't have to do a take three.
Greg: We can move on to five ten next time.
Greg: We thank you so much for listening to us.
Jeff: Hey, I know you are, but what am I? What? I know you are, but what am I? Ha! Okay.
Shannon: That was a terrible pee we heard on it.
Greg: Okay, thank you for listening to Craft Beer Radio. Join our Discord.
Greg: Join our Discord, go to craftbeeradio.com, there's a link there.
Jeff: It's the funnest fun you'll ever fun.
Shannon: And- Show us some love.
Greg: Yes, show us some love, come on guys.
Jeff: Give us some recommendations, we're looking for them.
Greg: Give us some music to play, give us some beers to look for.
Shannon: Tell us what you're drinking.
Jeff: Tell us to keep the show under an hour and 55 minutes and 38 seconds.
Greg: Give us something to talk about in the post show so that you can hear us go
Greg: on our weird rants about shit.
Shannon: Just give us feedback. We love it. Do it.
Greg: Do it.
Shannon: Bam. Bam, mic drop.