Greg: Craft beer radio episode one million in binary on August 25th, 2023.
Shannon: I'm Shannon.
Jeff: I'm Jeff.
Greg: Hi, I'm Greg.
Jeff: We got Shannon's newest boyfriend on the music right there.
Jeff: That's Noah Kahn. She can't stop listening to him. So figured we'd let the show play him in.
Jeff: Tonight we have some more beers from the trip and let's do some stuff from Noah Kahn's home state.
Greg: Woo-hoo!
Jeff: So we will do his.
Greg: We're back on mics, non-lav mics now, because we feel like the audio suffered
Greg: a bit when we were trying to do the lav mics.
Jeff: Yeah, I spent some time, I tried like three different settings in a Phonic and
Jeff: it just couldn't tease out a good sound.
Jeff: So back to the table mounted mics, and then we'll decide whether we all get
Jeff: the nice Shure, what are those, SM85s or something like that?
Greg: This is an M7. And so it's cheaper than the SM-85. So you gotta be a little bit closer to it.
Greg: But it's, I think the SM-85 is just something like 400 and this was something like 250 or so. Okay.
Greg: So, I mean, listen to that range, that dynamic range is fantastic.
Greg: It's wonderful at like picking up the parts of speech and not getting confused by other noises.
Greg: So it is a great microphone. I use it for when I'm doing teleconferencing at home.
Jeff: So, yeah, very nice. Trying to make sure they don't have any stratification.
Greg: This beer you're pouring, by the
Greg: way, is Arthur, farmstead ale from Hill Farmstead, 6% alcohol by volume.
Greg: It is American malted barley is the pure malt. It is their copyrighted farmstead ale yeast.
Greg: And they age these in foders, which are those gigantic oak, they're like barrels, but huge.
Jeff: Tanks. Large wooden tanks.
Jeff: Yeah, Greg nailed it. We picked this up when we were up there on the trip.
Jeff: And it smells delicious. What is it though?
Greg: It's got a straw color. I think you may have mentioned that,
Greg: I forget. But it's not, it's very, it's transparent otherwise.
Greg: It's not like translucent. You can see through it. It's not that easy.
Jeff: It's not crystal clear, but it's giving us a pretty, yeah, and there's just
Jeff: like a slight protein haze or something on it.
Greg: So I'm getting definitely a citrus thing coming off of this.
Greg: I almost want to say yuzu, which is a Japanese citrus that's kind of a cross
Greg: between a lemon and a lime.
Shannon: I've never heard of it.
Jeff: I've heard of it. I don't think I've had the opportunity to try.
Greg: If you ever had a ponzu sauce, that's a soy sauce with yuzu juice in it.
Greg: Okay. And soy and citrus, they go really well together.
Jeff: Yeah, so there is that fruit up front and it's kind of backed up by a kind of
Jeff: a bit of grass-like aroma, straw, barley malt kind of combination in there.
Jeff: You know, it all fits into the feel of the name farmstead ale and farmstead,
Jeff: you know, it has a kind of a rusticness to it.
Jeff: It's not funky smelling or anything like that, but there is a bit of rusticness.
Jeff: So like, how do you define the difference in the two? I guess just orders of
Jeff: degree. It's just barely a little bit, uh, you know, um, don't shake it around too much.
Greg: I assume these, these are, these are oak voters. Cause I'm, I'm smelling some
Greg: oak or at least some, some like vanilla like stuff that reminds me of old wood.
Jeff: Okay. Yeah, I think, I mean, they do do some IPAs, but practically everything
Jeff: else seems to go through wood there, so.
Jeff: Okay, getting a little bit of tartness on the nose as it now it's warmed a little
Jeff: bit and reminded me like the kind of tartness you almost get from like a Lindemans
Jeff: or something like that where it's kind of surrounded by something sweeter.
Greg: I had to After a first sip take another sip because I just we just drank a little
Greg: bit of coffee before so my mouth was still in like a bitter stage and then getting
Greg: a Charge of sour from this even though it's not particularly sour it tasted
Greg: extraordinarily sour just right that first sip.
Greg: So I had to give another sip to clear that off.
Jeff: Yeah, there's a fair amount of tang there. The nose was hiding it until the very end.
Jeff: So it's funkier than a Saison for people who are looking for those mile markers
Jeff: of where we're churning.
Jeff: Uh, not quite lambic, but kind of a blend between the two.
Jeff: There's definitely a real funk in there, but it's quick kind of goes on my palate.
Jeff: It's going on quickly. Yeah.
Greg: It's got, I liked the idea of midway between like a, a lambic or,
Greg: or, or, you know, a really soured farmhouse and like a saison where there's
Greg: just, it's just sort of dusty.
Greg: Uh, And so this is kind of, yeah, this is a really interesting place for a beer to sit.
Greg: I'm not sure I've had many that like are this in the middle between styles. Yeah.
Jeff: No, I agree. It's, you know, it's not something you get a ton of.
Jeff: I'm just trying to think. I'm not getting to my point quickly,
Jeff: but it, I mean,
Jeff: you do find some sours that are on the smaller side, like sour wise,
Jeff: like this one, But it's harder these days because all of the smaller sours are
Jeff: typically not this kind of sour, right?
Jeff: They're typically quick sours, like gozes and filet nervices, things like that.
Greg: Now, I love, I love a wonderful sour that has tons of stuff going on.
Greg: And I really am a huge fan of a saison that's dusty and has all this stuff going on. going on.
Greg: And while this is novel, and I think it's really good and a really good drinker
Greg: for it is, there's also because of what it's doing, I feel like it doesn't have
Greg: that complexity of sour and it doesn't have that complexity of saisonness.
Greg: So it's kind of in a weird spot.
Jeff: It's, I hear ya, I hear ya. And a lot of the time recently on this show,
Jeff: the good passive drinkers get overanalyzed and under like, like,
Jeff: oh, and I wonder if that's something here.
Jeff: Cause I think this is like a new cat, like a category I don't consider of like drinkable sour, right?
Shannon: You know, my description was, it's very drinkable, but it's a lot harder to make than a gose.
Greg: Yeah, absolutely. So you're not going to see a bunch of these on, on the shelves.
Jeff: This the Arthur from Hill farmstead?
Greg: Yeah, it's a weird question because I think that's probably why new styles become created, right?
Greg: Because suddenly there's some beers that are trying to compete in things where
Greg: you just have to, you can't use the same judging criteria that you would have years before.
Greg: So I'm, yeah, I'm very.
Greg: I'm torn because I think I really do like it, but I'm also having trouble finding
Greg: those things that I eat that I really like about both sides of where it's,
Greg: where it's in the middle of.
Jeff: All right. This was bottled last June.
Jeff: I was curious because some of the flavors are kind of citrusy hop flavors.
Jeff: And I was wondering if they were, uh, you know, from the hopping or whatnot.
Jeff: Now with that much age on it, it'd be unusual, be fresh hopped flavor.
Jeff: Right. But also, you know, like lambics and stuff use old hops and,
Jeff: you know, some loggers and things use first ward hopping, you know,
Jeff: which is putting it in before the boil, but some magic causes the hop flavor
Jeff: and aroma to still be there at the end, you know?
Greg: Um, water is a solvent.
Jeff: I think it's more of the Hopscotch. Last I checked, the last time I researched
Jeff: it, science didn't have a good answer.
Jeff: And I know we talked about it before and I'm guessing that I remember having
Jeff: a conversation online with some speculation of how things happen.
Jeff: But and we talked about it with, remember Horst, that German guy on the beer trip that we were on?
Greg: I mean, I remember talking to him about actually, I talked to him about photolysis.
Greg: what I was interested in.
Greg: Um, but I don't, yeah, but I do remember talking about stuff like other stuff.
Jeff: So I almost wonder, or, you know, I have less want to prescribe how they made
Jeff: the beer and then like more of like, I've had beers where I've gotten flavors
Jeff: like this from things like first, first word hopping, I guess.
Jeff: So it's a suspect of how they got here with this.
Greg: They do say American and European hops on here. They don't mention which hops
Greg: there are. Shannon, what do you think? What's your opinion on this one?
Shannon: I really enjoy it, but it's just a very drinkable, subtle, sour, in my opinion.
Shannon: There's not a lot of complexity to it. So, I mean, I don't know. I really like it, but.
Greg: I think we're in the same boat.
Shannon: Going to be, I mean, it's up against.
Jeff: It's hard to wax poetic about.
Greg: Yeah.
Shannon: Yeah.
Greg: It's like, this is good. There's a lot of stuff in here I like.
Greg: I'd like to drink this a lot.
Greg: What else can I say about it though?
Jeff: I'm with you. I think we've pretty much exhausted it. So, what topics do you
Jeff: got on your notepad over there?
Greg: Um So I've been playing Baldur's Gate 3.
Greg: Okay. I just kind of started it's There's a lot to it.
Greg: It's a Dungeons & Dragons game and being sorry Didn't turn my notifications
Greg: off on my watch This is what you're just need to let your watch battery down like mine.
Greg: Mine won't make any sounds I think you also won't be able to find your phone
Greg: with your watch way Yeah,
Greg: that's true that that's one of the
Greg: things I do like about these is like I Wonder if we're gonna do and catch those
Greg: noises It's the thing where we forget that we're using an AI to yeah So one
Greg: of your favorite features on your watch is the find my phone Yeah,
Greg: I showed my mother that when we were on We were at the cape,
Greg: but she had no idea that existed.
Greg: And I was like, yeah, you should do this all the time. I use it all the time.
Jeff: I don't even try to remember where my phone is. It's like, it's one of those
Jeff: skills that you're going to
Jeff: lose. Like, because like remembering phone numbers, don't have to do it.
Jeff: Putting down your phone and trying, having to remember where you put it,
Jeff: not a valuable skill anymore. Not your watches then.
Shannon: You just have to figure out a way to do that with your keys. Yeah.
Jeff: And it's one of those things where your eyes will completely miss it,
Jeff: even though you're looking like right in the area where it's at,
Jeff: just because it's an inconspicuous thing that you always expect to see anyway,
Jeff: so your brain just sort of ignores it, even though it's right there.
Jeff: Stupid brain, don't ignore it this time.
Greg: You know, we grew up to, we evolved to not have to worry about little plastic and glass squares.
Greg: So our brain is not yet to the point where these matter.
Jeff: All right, Baldur's Gate 3, it's a D&D type game.
Greg: And,
Greg: Sort of a top-down game so or like, you know, Diablo like so you're clicking
Greg: to move your guys around It's really deep.
Greg: It has a lot of different for different classes you can play and then different
Greg: Role-playing opportunities you have and different apparently passing me and
Greg: I haven't really read any spoilers about it.
Greg: I haven't gotten very far but It's complex
Greg: and it's it's a lot so I'm kind of going slow because
Greg: I do feel like it's one of those games sort of
Greg: like I don't if you ever played old civilization games
Greg: but you can get lost in them you weren't where you
Greg: you start playing at five and it's one more turn it's one in the morning and
Greg: just just one more time so I'm trying to go slower and just like take my time
Greg: with it I'm also trying to play it with okay what would my character do in this situation,
Greg: as opposed to what's the best outcome in the game for me?
Greg: Just to see what will happen if I play it, because it's D&D.
Greg: I feel like you the best way to play D&D is to really embrace not what do you
Greg: feel is the best way to get all the gold or whatever, but the best way to play
Greg: what your character would do.
Greg: That's the that's the fun that I think you that's the most funny game in D&D.
Greg: You can play it as a board game where you're trying to get points.
Greg: and stuff like that, but that's not as fun to me.
Jeff: What's your character's traits?
Greg: So he is a wizard. He is pretty impressed with himself. He is,
Greg: you know, kind of arrogant about his skill.
Greg: And he also so he just got this message that indicates that he is on a that
Greg: he's on some sort of like quest that and that he should use this power.
Greg: He's been given a lot in order to master it, even though it feels like it's wrong, but.
Greg: Everybody else apparently had the same dream with somebody telling them that.
Greg: But my guy is totally I'm playing him like, oh, no, he believes it.
Greg: He thought, oh, that sounds awesome. So I'm going to do this.
Greg: Even everyone else is saying, no, that that's obviously a trick.
Greg: OK, so we'll see where it goes.
Jeff: That's that's interesting. Probably will sell you short a little bit down the road, I would think.
Greg: Does again, it's a very replayable game. right? So I'm not that concerned if
Greg: I make the wrong choices.
Greg: I think that the fun of this game and in the stuff I was reading,
Greg: the fun of the game is because I'm also talking to some other people who are
Greg: playing it and they've all taken different paths.
Greg: So the fun is afterward, you know, coming back and saying, well,
Greg: what did you do this? Did you do that? Did you do that? Did you,
Greg: how did you get past this?
Greg: What did you experience? So, yeah. So Allie's been playing D and D online,
Greg: like discord over discord or something playing dd but
Greg: real on the board you know she she's
Greg: a druid and but yeah
Greg: she's kind of getting into it so it's it's fun and
Greg: i think that it's it's a lot more culturally available now because there are
Greg: so many like shows you can watch online of people playing dnd and so it demystifies
Greg: a lot of it and also when you see people playing online they're playing like
Greg: really excellent games with excellent DMs who are building great worlds.
Greg: So you're unlikely to get that experience on just a random game you play with some friends, but,
Greg: you can get some of it. I think it's like,
Greg: I think an example would be if you watch some excellent improv people,
Greg: you're going to get a maybe twisted example of what you might do in the first year of improv class.
Greg: Okay. But you'll still have fun in your first year of improv class, I assume.
Greg: But you won't be doing, you know, amazing scenes that, like, Big Granday can do.
Jeff: Okay. Yeah. Um, what was I going to say?
Jeff: What are you pouring? Oh, I'm calling an audible and changing our initial order
Jeff: because the other Hill Farmstead is Anna and I think it's pretty much the same beer, but dry hopped.
Jeff: So it was kind of tart. So I think instead of doubling up, let's do a palate
Jeff: cleanser in between. So this is going to be...
Greg: Shannon, have you ever played any D&D? No, I haven't.
Greg: Are you curious at all about D&D?
Shannon: I'm like, here's how I sure. Yeah.
Greg: I mean, it's basically. Play acting with dice choosing the basic idea is play
Greg: acting an adventure and then dice decide the randomness of your of of your actions working on.
Greg: So, but somebody is is sort of in charge of the game. That's the game master
Greg: and they and there are rules,
Greg: although they're, they can be flexible and you're just sort of then,
Greg: it's a sort of group adventure where everyone, things happen.
Greg: And if the GM is really good or if the game is designed well,
Greg: then the whole context can change just based on the actions or interactions
Greg: that you have, but how successful you are is determined by, Bye dice.
Greg: Luck. Luck. And in some cases also, though, if you're like really good at it,
Greg: you can exploit the, so some of the rules to your advantage,
Greg: you can like, cause you have a basic economy of resources.
Greg: Let's say you have like on your turn, you can do an action, but you also have maybe a bonus action.
Greg: And then maybe there's also something else you could do on your turn.
Greg: If you have a particular class, um, or how fast, where you can move.
Greg: And so there's lots of ways in which you can, if you're really good and you
Greg: have a good understanding of the system, you can do more than if you're just a novice at it.
Greg: But in general, yes, basically the luck of your dice versus,
Greg: you know, how the DM is designed.
Jeff: I've played a ton of video games where they're RPGs, right?
Jeff: Never once have had the opportunity to play D&D. I mean, I probably have had
Jeff: the opportunity. I probably could have said, Hey, Greg, next time you and Nick
Jeff: are playing D&D, can I come? But, you know, it just hasn't fallen into my lap,
Jeff: right? I haven't, I haven't wandered into a dungeon.
Greg: Well, again, like your, like your daughter, you could find something online
Greg: and just get into it that way.
Greg: It's a, it would be probably a good way to just sort of jump in.
Greg: Although a game like, you know, Baldur's Gate would be a good way too,
Greg: I think, because it could get you an idea of the system, although it doesn't
Greg: really handhold you through this. So you have to kind of figure it out if you
Greg: don't know the rules to this is, I believe.
Jeff: A period back in the day where I got pretty deep into a mud.
Greg: Yeah. It's the same kind of thing. So what are we drinking?
Jeff: This is dinner from Main Beer Company. It's their double IPA.
Greg: That is a presumptuous name.
Jeff: Well, their regular IPA is called lunch. So it builds upon that.
Greg: That's right. We had that last time, didn't we?
Jeff: We didn't know.
Greg: But we have, we had something that was along the same lines.
Jeff: We have breakfast or brunch or, or dinner or we only had, I only brought home
Jeff: two beers for main, lunch and dinner.
Jeff: And I don't know. I just decided we'd do dinner now because it's dinnertime.
Greg: I feel like we did lunch before. Anyway.
Jeff: Oh, we have. I mean, back in the day, we've half had it before because it was
Jeff: available in Pittsburgh occasionally.
Greg: No, I feel like, like literally, like, I don't know why I do them.
Jeff: I promise you that we haven't.
Greg: Okay. 8.2% on this double IPA, what do we think? No.
Shannon: Nothing. Okay. I was saying we could check our index, but.
Greg: That'll take time. Let's get this train chat GPT on us.
Jeff: Yes. Big and orangey, orangey tangerine aroma.
Greg: So, okay, um, guess the hops.
Jeff: Guess the hops. Um...
Greg: You wanna play too?
Jeff: Well, let me...
Greg: It's fun that even if you like... One of them is, is, is out there.
Shannon: Really?
Greg: Yeah. I think I've heard of it before. We've probably talked about it before,
Greg: but it's, it's, it's out there. The name's out there.
Jeff: Let's go with with mosaic and mendurina brevaria.
Greg: Okay, there are four.
Shannon: You stole my, I was gonna say mosaic. Okay.
Jeff: Four, so I would throw in some.
Shannon: Galaxy.
Jeff: I'd throw in centennial. Ooh. And, or maybe cascade, maybe cascade.
Greg: Any other guesses? No, I like On the room I can totally smell it so really,
Greg: mm-hmm So the answer is you got to write mosaic and Simcoe the Seahawk is actually
Greg: Citra Okay, and the one that's out.
Jeff: There is Falconers flight, okay Wow.
Greg: Yeah, isn't that wild?
Greg: Falconer's Flight. Like I said, I've heard of it, but I don't know.
Jeff: I think it's a New Zealand hop. It's one of two things. It's either a new New
Jeff: Zealand hop, or it's an ancient English hop.
Shannon: It's foreign to me.
Greg: It's a proprietary blend of Pacific Northwest hops.
Jeff: Oh, F.
Greg: Okay, it includes the seven sea hops, Cascades, Centennial, Chinook,
Greg: Citra, Cluster, Columbus, and Crystal. So you were kind of right all along.
Jeff: Yes, except for what I thought Falconer's Flight was.
Jeff: I guess two regions that were absolutely not there. So yay, me.
Greg: In addition to experimental variety developed by Hop Union, not Hop Steiner.
Jeff: Who Greg down in New Zealand uses hop Steiner. I think he thought we were like
Jeff: joking that it was a fictitious ... Oh, I kind of was, so he nailed it. Oh, okay.
Greg: Greg, or Greg if you're nasty.
Jeff: I like this. This is kind of old school, but still not bitter.
Jeff: It has those big, dense, West Coast, juicy hop flavors that you'd get back in the day.
Jeff: Usually accompanied by a teeth stripping, enamel eating, bracing bitterness.
Jeff: But this doesn't have it. So I'm enjoying.
Jeff: Or is it there? And is my palate just changed so much that I don't taste bitter anymore?
Shannon: No, I don't taste any bitter.
Greg: It's using its hops well. It's still a little bit on the sulfur side because
Greg: I think what it's missing is it's missing a deeper malt backbone.
Greg: I would have appreciated a little bit more sweetness here.
Jeff: I think it has it though. I'm getting...
Greg: I want something a little bit more caramelly.
Jeff: Okay.
Greg: In this. I want something a little bit, yeah, just a little...
Jeff: Oh, this mic's noisy.
Shannon: Wow.
Greg: Your mic is real noisy.
Jeff: Shame on me.
Greg: You got a nasty mic there.
Shannon: We should clean it next time.
Greg: Mm-hmm so The malts here are two row caramel 40 l carapils and dextrose.
Greg: I'm Yeah, I think like they could have used I don't know I, you know, it's obvious.
Greg: Oh, I would say just put Maris Otter in here, but I feel like you could have
Greg: gotten something a little bit more caramelly. I think that might've stood up
Greg: more here to get a little bit of the sulfury edge off. Okay.
Jeff: I'm enjoying this. I think that it has for this kind of IPA,
Jeff: the juicy resiny IPA, this one brings it for me. I'm really enjoying this.
Greg: I appreciate that it's not a hazy. I totally am on board.
Greg: It is a little hazy-ish, but it's not like, it's not a hazy.
Jeff: It's not oats and wheat and kvick yeast.
Greg: Yeah, I think the haze here is just, you know, proteins, something like that.
Greg: It's not trying to be something. But yeah, it's pretty good.
Shannon: For me, it's I can't drink it very fast.
Greg: Well, I think it's the sulfury Yeah, it's it's also pretty high in alcohol.
Greg: So I mean it's got it's got a lot going on So there's a lot of flavor that's
Greg: hitting you with But it the nice thing is it really does not end bitter and
Greg: and just like with that with a Just rip your face off bitterness,
Greg: which I think Jeff you were talking about how that's That's old style crap that
Greg: fortunately seems like we're done with.
Jeff: Yeah. Unless you go by an arrogant bastard or something like that.
Greg: Right. We should try again just to be like, wow, that is.
Greg: What people loved 14 years ago?
Jeff: Yeah Just because I think it's hilarious and Greg and I talked about this real
Jeff: briefly before he's very grumpet. Ok, 99 is back Mm-hmm.
Jeff: This is that superconductor that was a thing and everyone got excited about
Jeff: it and then labs tried to reproduce it and just last week Literally last week.
Jeff: We're like, uh, it it flashed out. It's nothing and then just today on Tom's
Jeff: hardware. It's like it's back, baby Maybe there's a different manufacturing process.
Jeff: They're using...
Greg: Conveniently a lot more difficult than it was before.
Jeff: Using a gas deposition kind of, a vapor deposition method. And then like,
Jeff: silicon's involved now, which wasn't involved before. So, and a patent apparently
Jeff: was updated. So, I don't know.
Jeff: Maybe it'll change the world. I love it, I love that it's back.
Jeff: And next week it'll be gone again.
Greg: It feels like one of those things where, Oh no, we, we did it like just to try
Greg: and delay more. It feels very cold fusion like, right? Where it's like, Oh no, no, no, no.
Greg: We gave you the incorrect thing here.
Greg: It's a lot harder to do it and everyone's going to try again and going to get the same things.
Greg: And then they're just going to go on the like talk show market,
Greg: you know, like the cold fusion guys did and just be like, no,
Greg: no, it really did work. And it's just the science, the entire apparatus of science is keeping us down.
Greg: Whereas as if, like if a company found cold fusion, they wouldn't be like,
Greg: let's exploit this right away.
Greg: Or, or a superconductor, like no one is trying to keep down something like this.
Greg: This is important. People would be, people will happily pay money for the patent.
Jeff: Yeah, let's get some more rinsey rinses here. So we don't bring the hop juice
Jeff: along with the next ring to hop juice.
Greg: So, let's see. I put so on our discord join our discord everybody.
Greg: If you haven't yet, I put up some new some new channels a topic suggestions channel for stuff.
Greg: You would like us to talk about a music suggestions channel.
Greg: If you have any idea for intro music, there already is a recommendations the
Greg: channel for beers and stuff like that.
Greg: There's, like we said, what are you brewing? What are you drinking?
Greg: If you want to inform everybody, is that some new thing you have or what you're
Greg: tasting or whether it's good or bad, join in the conversation.
Greg: And we'll probably at some point do like a live show that will stream on Discord
Greg: and maybe invite people to come in and join in.
Shannon: That would be fun.
Jeff: Ooh, look at that cap. I'm not sure if Arthur had that cap, but Anna has a fancy one.
Greg: So it's a cap with a little plastic kind of, how would you describe that?
Greg: plumbus It's it's got a little Plastic ring in it.
Shannon: It's hard It's it's not it's not it's not a silicone II type of it's not plucked or pliable at all.
Jeff: It's very I Don't know what that it's designed to give it a better seal right?
Greg: It's a it's a cork cap all-in-one I guess that that does make a little bit of
Greg: sense looks Kind of like if you imagine a pizza,
Greg: and you have a little plastic table in the middle Uh, this is a plastic ring,
Greg: so it's hollow, but it's sort of in the middle of the, the, um, bottle cap.
Greg: And I guess, yeah, the bottle would go around it and then this would still dip
Greg: now into the bottle a bit.
Greg: So maybe it helps keep oxygen out. Like you said, like, uh, so not even to like
Greg: cork would allow oxygen through. This is more of a extra sealant.
Jeff: Yeah. than just the the little gasket on the top of the cap. This is Anna.
Shannon: This is either Anna.
Jeff: I think Anna is a different grain bill than Arthur. And I don't know if Anna
Jeff: is... Well, I mean, they just say American malted barley.
Jeff: Is Anna always Motaweka dry hopped or is this a special Motaweka dry hopped?
Greg: They say the same thing, European and American hops. They do add Vermont wildflower honey.
Jeff: All right, so I presume this is a variant of Anna that is dry hopped with Motueka.
Greg: Oh, so okay. So it's specially mentioned on the... Yeah, so it's right there.
Jeff: Okay.
Greg: Okay, I do see Anna Motueka on the side here. So I'll go to that one.
Greg: Yeah, dry hop with Motueka hops grown by Freestyle Farms in Upper,
Greg: Greg, don't throw me shade, Upper Motere, New Zealand?
Greg: M-O-U-T-E-R-E? Upper Mutere? Upper Mutere? Upper Malter?
Jeff: This has been the bottle conditioning since December 8th.
Shannon: December 8th, 2022. Yep. 6.2%.
Jeff: ABV. Okay.
Greg: So other than that, I think it's, yeah, very, it's similar. It's a little, maybe, no.
Greg: I think it's lighter than the, than Arthur. Yeah, I had my hand on it and I
Greg: was like, Oh, it's darker. And then as soon as I moved my hand out,
Greg: I was like, no, it's just reflecting my hand, but it may be a bit lighter.
Greg: It's still a straw color. It had a significant foamy head when you poured it.
Greg: It's gone down significantly since then.
Jeff: The aroma is pretty tight right now. Like, it's not giving up a ton of things.
Jeff: If, I want to say I can smell the honey, but if I wasn't just told there was
Jeff: honey in it, I don't think I'd be there.
Greg: Yeah, I think not smelling anything, I just sort of instinctively just went
Greg: in for a sip. So, I won't talk about it until you've done your sips.
Greg: But, interesting, I think. Definitely a very, you know, just a play on Arthur itself.
Greg: a lot fuller, like the kind of similar flavor, but a lot fuller.
Jeff: It's a big, it cuts the, the big thing up front that's in front of,
Jeff: whether it's Arthur with more stuff or not, I don't know.
Jeff: But the thing that I'm tasting that tastes like it's in front of Arthur is more
Jeff: of like a grape flavor, like almost like a, a sweet green grape or something
Jeff: like that with a little bit of tang to it.
Jeff: It's the way it came across. It's from the honey and the dry hops and things,
Jeff: but it came across crepey.
Greg: And I'm getting some of the hops at the end.
Greg: But Motuek is a weird one, because it's got that vanilla thing.
Greg: So it's not like a. It's not a bitter hop, nor is it a tropical hop or a resny
Greg: hop. It's a it's got this weird kind of stone fruit thing going on.
Jeff: That's how it's coming across in this is some kind of under-ripe tart stone fruit.
Jeff: Now the tart might all be coming from the proprietary yeast in the farmhouse,
Jeff: rustic nature of the beer and whatnot.
Jeff: The honey comes and goes. I thought I tasted it, like the mouthfeel from fermented
Jeff: honey and stuff in the first taste and then second taste, I didn't really get it.
Shannon: I'm not getting any honey, maybe it's, well, it's very hard to me.
Greg: So the Anna talks about Vermont wildflower honey, the Anna Motueka doesn't say anything about honey.
Jeff: Oh, okay.
Greg: But that doesn't mean that it's, but I figured that since it's Anna,
Greg: no, okay, nevermind. It does have the honey in there as an adjunct. Bye.
Jeff: So, just another one that's not built for review on the show,
Jeff: it seems. It's hard to be too super poetic about it.
Greg: See, I think this one, the bigger, it's a bit bigger in a little...
Shannon: It's more complex than Arthur, I think, but I don't, I'm not able to pull anything out in particular.
Greg: Yeah, I don't know if it's necessarily more complex, but it's more, it's louder, right?
Shannon: Okay, louder, yeah.
Jeff: There's a lump on the tongue, like a lump of flavor, right, when you take a
Jeff: sip and it kind of lands on your tongue.
Shannon: But can you pinpoint what it is?
Jeff: It's like a grapey thing for me. Just the grapey thing. The combination of everything
Jeff: comes across as kind of like a macerated green grapey thing.
Greg: I feel more plums.
Jeff: I can get the plum, I think.
Greg: But I guess they're kind of similar fruits in a lot of ways and taste if you really think about it.
Greg: So plums can be a little bit deeper, but not necessarily compared to red grapes, not really.
Greg: I mean, there's so many styles of grapes now. There are grapes that they have
Greg: that taste like cotton candy. Cotton candy. Yeah, I mean like grapes are...
Jeff: I bet you those make good wine.
Shannon: It depends on the person.
Greg: Maybe. I'm sure someone could do something with it to make a good wine.
Greg: not like, I don't think a cotton candy wine would be great, but I think you
Greg: could use that as a flavor to, and entice something out of it with the right
Greg: yeast and the right aging.
Greg: But yeah, wine that tastes like cotton candy does not feel like that's inspired,
Greg: like an inspired creation. So to me...
Shannon: Moscato.
Jeff: I know a bunch of people who would drink it though.
Greg: Oh, I can imagine it'd be real. be very popular with the kids.
Jeff: Boone Farm cotton candy. Bartles and James.
Greg: I'd take a shot of that at a bar. A shot of like a cotton candy.
Shannon: Oh yeah.
Greg: That'd be great.
Shannon: Yeah.
Greg: If you make it smooth.
Shannon: What would you chase it with though?
Greg: Probably like like a Dr. Pepper or something, some cherry thing.
Jeff: I mentioned him last week. I am so in love with the How to Drink pod,
Jeff: or YouTube channel, his name isn't Greg.
Jeff: He's the guy who does a bunch of cocktails and things like that.
Jeff: Oh, it's so good. Like you learn so much about how to make different drinks
Jeff: and just your cocktail preparation techniques. But then he does a ton,
Jeff: I mentioned last week, he does a ton of different genres of shows.
Jeff: And some of them are just like, Um...
Jeff: Customers who like bar tickets of like awful Special requests or like we watched
Jeff: one last night of drinks from like colonial times and earlier,
Jeff: you know there was a couple of things in there like the Ethan Allen is hard
Jeff: cider and rum or no hard cider and bourbon and mint and And,
Jeff: um, I was so mad because I had a can of cider here.
Jeff: I had just drank a cider about 20 minutes before I watched that.
Shannon: It was like... It was the only can.
Jeff: It was like, son of a bitch. Fuck you, Greg. Why didn't you come on 20 minutes earlier?
Jeff: But I really enjoy that show. Can't recommend it more. And it's...
Jeff: Yeah, it's really fun to watch. It's... He... Yeah, everyone should give it
Jeff: a try. It's How to Drink on YouTube.
Greg: Reminds me that when I was in, oh, by the way, first of all,
Greg: I'm looking at the other cap and you'll notice that it has the same thing,
Greg: but just a lot more recessed.
Jeff: This one's kind of a normal cap liner.
Greg: I think that the thing that we're talking about is a much more embossed version
Greg: of the standard cap liner.
Greg: I just noticed that about a quarter of my eye. But in terms of YouTube channels,
Greg: I was trying to explain to my parents at the house why they were doing their
Greg: dishwasher slightly wrong.
Greg: And they said, you know what? Let's just watch it. And I introduced them to
Greg: the technology connection. We watched that and they were like,
Greg: that's a great, that was great. Let me get to, you know, this guy is thinking,
Greg: yeah, let's watch the toaster one after that. Yeah.
Shannon: We're kind of addicted to that one too.
Jeff: Yeah. down the rabbit hole six months ago or something on Technology Connections.
Greg: He's just a, it's just a great show. The guy's name is Alec,
Greg: Alec something. It, it, he just, it's really well done. He has a unique style
Greg: that, that really works for him. Uh, and a sense of humor that also works for him.
Shannon: I love his shirts too.
Greg: Yeah. Yeah. But also in a way that doesn't feel like he's talking down to you
Greg: when he's talking about subjects that are, They're relatively complex.
Jeff: And he goes into every corner of a subject, especially like the CEDs,
Jeff: where he did a five-episode series on the RCA capacitive electronic disc.
Jeff: Shannon had a CED player when she was a kid.
Shannon: Really? Yeah.
Greg: That's pretty cool. I mean, just that you had one of those things.
Greg: I remember I wanted an Intellivision or something like that.
Greg: I remember seeing in the store, there is this thing that had.
Greg: No, you know, it was a Philips thing. It was like a CD thing,
Greg: but it had some Zelda games and it was before I even had a Nintendo but it was
Greg: like I could play a Zelda game and it's barely there were terrible Zelda games,
Greg: but I Remember wanting it in the store and then Frank forgetting about it and
Greg: then seeing stuff later but how these were like the worst Zelda games the worst
Greg: Zelda properties ever made and Nintendo doesn't even acknowledge it anymore
Greg: The first video game console that I got was the Odyssey The odyssey,
Greg: okay that I'm trying to
Greg: remember which one that was cuz that's Wow Was that we go I think I don't know
Greg: The odyssey and I was playing computer games well before Well before I got to I got a Nintendo Oh,
Greg: Magnavox Odyssey.
Shannon: There you go. Does it show a picture?
Shannon: Yeah, it has a...
Jeff: Yep, oh no. That is the clunkiest.
Shannon: That's not the one that I had.
Jeff: Oh no? No.
Shannon: Oh, here's the one that I had.
Greg: All right, she's showing us on a picture.
Jeff: Looks like a speaking spell.
Greg: Hmm.
Jeff: I've, oops, sorry, microphone. I've seen this before, never played it, but I've seen it.
Greg: I mean, I'm looking at the Wikipedia version and this looks like.
Jeff: That's the one.
Greg: Okay, so it has a little bit of a keyboard thingy on it. So it reminds me of
Greg: like the first computer that I ever had was a TRS-80.
Greg: Then I think a year or so after that, we got a window, not a window, way before windows.
Greg: We got a IBM probably, it was a clone, IBM clones, it was four megahertz.
Greg: And yeah, and we had a monitor that was a CGA monitor that you could change
Greg: the color of the text with the button.
Jeff: Ooh, that's great. My first computer was, what, three generations after yours.
Jeff: It was the Candy Color Computer 3.
Jeff: mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Greg: Remember convincing my parents to first get a heart a larger hard drive and
Greg: then an EGA card So it's like a wing commander to on the TRS-80.
Jeff: Oh On the PC. Okay. Yeah, we never had I don't know They probably didn't have
Jeff: hard drives for for those computers first Christmas when I got it came with the cassette deck.
Jeff: Yeah And loading games from cassettes were awful. And then I probably told the
Jeff: story before but there was a Magazine you could get for the color computers.
Jeff: It's called rainbow and And there's a magazine with code in it.
Jeff: So imagine like, I don't know, an 11-year-old trying to transpose code.
Jeff: Never went very well. I had to beg my mom to type in the code for me.
Jeff: But you could order the programs on cassette in the mail.
Jeff: And one of the times, they just got totally magnetically damaged in transit.
Jeff: And I'd have to, I'd try to load the game like five or six times to get it to work.
Jeff: And it was so frustrating. Where in hindsight, it's like, just write the company,
Jeff: they'll send you another tape. But it was like, oh, you're a kid,
Jeff: you don't know you can do that.
Jeff: And then the following Christmas got to the floppy drive that plugged into the ROM port.
Greg: I remember seeing something about these controllers. That is one of the worst
Greg: designs I've ever seen for a controller.
Shannon: Terrible design.
Greg: It's got... So, okay. Boy, how do you explain this?
Greg: It's like a little, um, a little box, like a...
Greg: Kind of boxes that like, is there anything that that's sort of similar to that?
Jeff: Well, it's almost like something you would, um, pay a quarter at like a museum
Jeff: to, to, to make it play the audio where you have two wheels on the side.
Greg: Yeah. And there's two wheels on the side, apparently that you're controlling
Greg: the horizontal and the vertical. And then there's a, a knob for English,
Greg: which I guess is in terms of like, like a pool English thing.
Jeff: And there's a reset button on the top So I guess you're playing like Pong type
Jeff: games or things like that yeah,
Jeff: I suppose yeah, the English would kind of give the Projectile a bit of a spin
Jeff: as a good writer bowling Oh, we're ping-pong like like you actually play it
Jeff: in real table tenants, but that's wild.
Greg: That's stupid and And it's amazing and like, not at all.
Greg: I mean, like I remember the, you know, the old Atari controllers are still,
Greg: you know, everything was boxy. It never has yet.
Greg: The idea of conforming to a hand was just not something that was,
Greg: that didn't come about until like the, the later eighties.
Jeff: Not till the PlayStation.
Greg: Well, no, cause they had like, I know that the second Genesis had like a kind
Greg: of curve to it. So it was, it was trying to do that.
Jeff: PlayStation was downright futuristic.
Greg: And the same with the Nintendo Super Nintendo, right? It had like the bubbles
Greg: at the end, as opposed to just just a square.
Jeff: The. The paddles for the Atari were more form fitting, though.
Jeff: The knobs that you could use to play the games like breakout and stuff like that.
Greg: I don't remember them very well. I thought they were still kind of boxy.
Greg: I remember the television.
Jeff: They had a radius to them. They were they fit in the palm better.
Greg: OK, I remember the Intellivision controller, another terrible controller,
Greg: because it was a square with a knob on top. And then I think they had a number
Greg: pad. I remember correctly. Yeah.
Jeff: Yeah. I think the Coleco had a number pad too.
Greg: Yeah.
Greg: just the, those weird days when people had no idea what they were making and
Greg: they were just experimenting and did not.
Jeff: I just figured out what I need to get you for your birthday.
Greg: What's that?
Jeff: Which is tomorrow, by the way.
Greg: So everyone wish Greg a happy birthday, a week late, a couple of days late when
Greg: you get this, um, it's how many times the earth has traveled around the sun
Greg: since I was, since I have been, was expelled from my mother's It's totally cool.
Jeff: And it's probably several million light years in the universe away since the
Jeff: Sun has moved Million light years.
Greg: I don't know.
Jeff: I don't think so. Well, I'm just Saying big numbers million parsecs.
Greg: No, not even 12 parsecs Toshi run Yeah, oh wait, they'll shine against me.
Greg: I'm sorry to leave you Um, but what are you going to tell me what this?
Jeff: I'm going to build suspense until Shannon gets back. Cause she'll enjoy the conversation.
Jeff: Shannon, we're waiting on you.
Greg: Tell us you're ready three times.
Jeff: All right. We just poured one of the, I bought a bunch of beers from Allagash
Jeff: on the trip. That was like our first big stop.
Jeff: And we took the sellers tour at Allagash and got the drink beer from a fooder.
Jeff: They got to drink a couple of limited releases, and then they had beer for sale
Jeff: that was just for sale for people at the Cellars Tour. This is one of them.
Jeff: This is Needles. It's a rum barrel aged beer from Allagash.
Jeff: The contents are under pressure, so open cautiously.
Jeff: It's 10.6% ABV.
Shannon: Oh, good.
Jeff: And it was bottled on September 12th, 2018. 2018, pre-COVID, pre-pandemic.
Greg: So don't want to expose this to COVID, otherwise it might get sick.
Jeff: All right, so I figured out what we're going to eat, Greg, for his birthday.
Shannon: It's kind of late.
Jeff: No, technically early. Birthday is just a state of mind. Okay.
Jeff: P.A. pinball. We're going to take him to P.A. pinball.
Shannon: Oh, that would be fun.
Jeff: It's this place down in Beaver that has like 400, like a retro video game machines
Jeff: and pinball machines and stuff like that. And you pay like hourly or,
Jeff: you know, like go in for like a session of two hours or something like that.
Greg: I mean, I'll definitely do that, but to be honest, I would prefer,
Greg: let's say either escape room. I love those.
Shannon: Or you guys can go do the one that they're using the submarine over there at the museum.
Greg: That's maybe, or like a putt putt that when it was indoor putt,
Greg: putt things that you can drink out. It'd be fun.
Jeff: I'm pretty sure it's BYOB at the PA Pimble. I thought you, okay, sorry.
Jeff: That's my idea though. I'm not against it, but there's so many old games like
Jeff: the old Budweiser like game.
Greg: Yeah. Like, well, I, I recently, when Nick was here, I went to a,
Greg: uh, There's an arcade, a smaller one in the strip where they have a bunch of
Greg: a bunch of pin pinball machines and really old games.
Greg: And it was fun for like an hour. And then it kind of. And like all those old games are so.
Greg: They're lacking in depth that it just felt like, every time I play one,
Greg: I'm not really into it anymore.
Greg: So I didn't have as much fun as I thought I would okay That's that's the reason
Greg: why I'm a little less like yeah, exactly the the nostalgia of it was not I Was
Greg: like man a sit-down spy hunter.
Greg: This is awesome and rampage and you know older ones Frogger Just playing freaking
Greg: Frogger Frogger was fun Frogger turns out to be a pretty fun game But you know,
Greg: like, how long can you play it before you just like, okay, and Spy Hunter,
Greg: another one, it's just could have been better.
Greg: All of these games, they don't, I feel like video gaming has moved on so significantly
Greg: from them that they just like, I still, you know, Pac-Man can draw me in.
Greg: When something is designed really well, uh, it can be kind of timeless,
Greg: but, And a spy hunter was more.
Greg: nifty than timeless.
Jeff: Yeah, yeah. No, I hear you. It was one, that's like the, that's my number one,
Jeff: like, nostalgia video game.
Jeff: Like, it was at the arcade when we went on vacation up the Conneaut Lake one
Jeff: year, and I, you know, got all the quarters I could get my hands on when I did the Spy Hunter.
Jeff: So, like, that's, you know, that's the reason that that one is,
Jeff: when I say, you know, retro nostalgia, for me it's Spy Hunter.
Jeff: But yeah, the one down at PA Pinball, I didn't do great, you know?
Greg: That's another thing, I do feel like, especially Pac-Man, it does feel like
Greg: a game where if you played it a couple times more than standard, you can get good at it.
Greg: Whereas those other ones, a lot of it is just, it's not so much that you'd be
Greg: lucky to, you'd have to spend a lot to get to the point where you understand the patterns.
Jeff: I mean, nice thing about that is, you know, it's an entry fee,
Jeff: so you can play whatever you want. Oh, that's nice. As many as you want.
Jeff: You don't have to put in tokens to play, so.
Greg: Like I said, I wouldn't be opposed to it, but if you're looking for things to
Greg: get to, like, to make that part of my brain go, woo!
Jeff: Escape rooms.
Greg: Escape rooms, and I think the putt-putt stuff would be great, too.
Jeff: Okay.
Shannon: I would pass on the escape rooms, but I'll definitely join you on the topic.
Jeff: She's worried about claustrophobia.
Greg: No, you're not gonna get claustrophobic. Because usually, almost all of them,
Greg: there's one that I played with was just a really big room, but almost all of
Greg: them, they open up into multiple rooms.
Greg: And if you freak out, you just switch to- And you're so busy trying to solve
Greg: problems that you're not really thinking about.
Jeff: And if you do freak out, there's an escape button.
Greg: Yeah, you can just go out.
Jeff: Let me out.
Greg: You can just walk outside.
Shannon: Yeah, but I'd be mad at myself for paying all that money to go into the escape
Shannon: room in the first place and then having to hit that button. So then I would
Shannon: just, I wouldn't do it. so then I would just suffer through it.
Greg: I think that's what I'm afraid.
Jeff: I understand your reluctance, but I think the problem solving,
Jeff: you'd forget about it real quick. You'd be like, Oh my God, look at that.
Greg: That's it.
Shannon: As long as it's not the submarine one.
Greg: Yeah. I think, I think it'd be, it'd be fun to do one with you.
Greg: Cause I think you'd find it a lot more, um, a lot more exciting than you're
Greg: thinking the submarine one.
Jeff: That one probably, there's no bones around that one being claustrophobic.
Greg: Right. Yeah.
Jeff: Because, have you been on the Requin?
Greg: I haven't, no.
Jeff: So, at the Carnegie Science Center here in Pittsburgh, on the river,
Jeff: they have this World War II submarine.
Greg: Oh, no, I have been in that, yeah.
Jeff: Moored. I don't think it ever actually served in World War II.
Jeff: It was commissioned right at the end or something. But it's the USS Requin.
Jeff: And I've toured it. It's been a while. But you could imagine a diesel submarine
Jeff: from 1944 not having very many spacious amenities and turning that into an escape room.
Jeff: There's, okay. So the upside is the, you won't have like fake knobs and dials and buttons.
Jeff: You'll have a bajillion real knobs, dials and buttons, but also everything's
Jeff: going to be so cramped. Not like...
Greg: Legitimately like hooked up, like they're not the old stuff because they wouldn't
Greg: want you to break the actual old thing. So it's just going to be new crap.
Jeff: It might be, but there's, where are you? There's like, I don't know.
Jeff: I have more, I don't know.
Jeff: I have more faith because you can't like build, like you can't put drywall in there.
Jeff: There's no room, you know, you can't build new stuff or either.
Jeff: You're going to just like stick obvious new construction on 80-year-old control
Jeff: panels, and you're gonna be like, oh, there's the button, or you're gonna have
Jeff: to get under the panels and hook up the real stuff.
Jeff: If you hook up the real stuff, that's a pretty damn cool escape room.
Jeff: Yeah, but I don't think you're gonna do that, because you have a bunch of public
Jeff: going through there. The real stuff's gonna break, and you don't want that.
Jeff: I think they're done with the tours. I think it's kind of like- I think this
Jeff: is their last ditch effort to- I think people don't care about touring the submarine anymore, so.
Greg: I get it.
Shannon: That's kind of the impression that I got when I saw it on the news recently,
Shannon: that they were turning it into a scape for...
Shannon: I don't think it's a permanent thing. I think it's temporary.
Shannon: It's only for a couple of months.
Jeff: But I don't know. I don't know. So what's this beer we got? This is Needles,
Jeff: the Rum Barrel Age beer from Allagash.
Shannon: Allagash.
Greg: 10.5% wild ale.
Greg: Dark, right? I mean, sort of toffee-like, a little bit lighter than that.
Greg: but it's kind of the color, sort of a tannish. I'm getting, go ahead.
Jeff: Oh, you're probably getting more than me. I'm getting more of the like barely, like oak, malt.
Jeff: I'm not getting like the rum, like that molasses-y rummy rum.
Greg: Let's switch here.
Shannon: Oh. Smell yours.
Greg: Yeah, mine has more kind of sour notes than yours.
Jeff: Okay.
Greg: In the aroma, I feel like. Would you like to smell mine?
Jeff: It's subtle.
Shannon: I think mine smells more sour. Interesting.
Jeff: Oh, the back has a lot of information. I don't know if the website has this,
Jeff: but it started as a sour brown ale brewed with Pilsner Munich Special B caramel
Jeff: melts with caramel malts with additional touch of flaked maize.
Jeff: American yeast takes care of the primary fermentation. before we had PDO, galacto for souring.
Jeff: Needles was sealed in oak barrels, previously used for aging rum at New England Distilling.
Jeff: Finished beer grains, or finished beer gains, a deep, yeah, I can see what color it is.
Jeff: And we'll figure out the flavor.
Greg: That's because you've opened the bottle. I mean, technically,
Greg: you may not have opened the bottle before you read the thing on it, but okay.
Greg: I taste the rum at the end for sure.
Shannon: Did you notice the label though?
Jeff: Yeah, compass rose, yeah. I like compass roses, big fan.
Jeff: Oh, that's the needle, it's the compass needle. Got it, cool.
Jeff: I thought it was needles, like, I don't know, like jaggy plants,
Jeff: like briars or something. Jagger's net.
Shannon: Oh boy.
Jeff: The flavor has this kind of appley, kind of tart apple or something I'm getting.
Greg: That rhubarb in there? Yeah.
Jeff: I like it. I can get behind that.
Shannon: Yeah, definitely.
Jeff: I was thinking like, is it prickly
Jeff: pear? But it's not, but rhubarb's way closer to what I was thinking.
Greg: The rum's really apparent. Yeah. Like it really, I really taste the rum here.
Greg: It's especially at the end, and it adds sweetness the whole time through.
Shannon: I can taste it.
Shannon: I think it really stands out.
Jeff: Oh, I can taste it in yours. Yeah.
Greg: Mm, mix them.
Greg: Um, this, you know, the sourness is not as complicated as you probably would
Greg: want. Like, I'm thinking this is, this is more outbrewed than like Flanders-y, uh, and...
Jeff: Yeah, when they say, like, uh, it starts out as a brown ale,
Jeff: it makes you think it's headed toward, and the ingredients, right?
Jeff: Pilsner, Munich, Special B.
Jeff: Old Brune. It's probably where they wanted to go. And then like,
Jeff: hey, let's throw this, you know, silly thing in.
Greg: Let's throw some pedio in there. Which is kind of a weird twist, but I don't dislike it.
Jeff: I mean, it's kind of par for the course for the souring culture on Old Brune.
Jeff: Putting it in rum barrels is the big twist.
Shannon: Yeah.
Greg: And it does make it for 10.5 very drinkable.
Shannon: It's, I really like this. I, on the nose it's really sour but I don't taste
Shannon: the, on the palate it doesn't, there's, the sourness isn't there.
Shannon: It's not tart, it's not sour, it's very drinkable.
Jeff: I think it is tart. For me the tart fruit flavor like kind of wipes out the
Jeff: big boozyness, the extra sour.
Jeff: It's, it kind of is around that appley rhubarb thing is where I'm focused on
Jeff: this beer, where my center of gravity is.
Greg: What's interesting to me is how, four beers in, right?
Greg: There's yet to be one that's wowed me yet. And these are a lot of beers that you'd think would be.
Jeff: Yeah, no, I brought back, I brought back Whale's Glore, you know? Yeah.
Greg: There's definitely not one I'd throw out in the bunch.
Jeff: Yeah, no, no. My impression of the flight is I'm super-duper pleased.
Jeff: I'm enjoying every one. I would like it even more if we went off on this tangent
Jeff: picking out a thousand flavors in a beer.
Jeff: But short of that, it's super fun and got plenty of things to talk about.
Jeff: The mugshot. The mugshot that shook the world. So my first comment was,
Jeff: I feel wrong for looking at, like, the mugshot makes you feel wrong for looking at it.
Greg: Why?
Jeff: The stare, the glare.
Greg: Oh, I just thought.
Greg: Isn't it weird that 35% of the country this this gremlin is their hero?
Jeff: Yeah.
Greg: Well, is it only 35% probably The ones who consider him a hero.
Jeff: Yeah, I don't really I don't necessarily want to talk about the person in the
Jeff: photograph I want to talk more about the photograph, but we can get to the person
Jeff: if you want But like my first thought was like that glare It was intentional
Jeff: makes well Oh, shit. Yeah, absolutely.
Jeff: Makes me feel like I shouldn't be looking at this photo. Makes me feel like
Jeff: wrong for looking at the photo. That was my first visible reaction.
Jeff: And then one of my coworkers found this comparison that it's the Kubrick stare.
Jeff: Stanley Kubrick. And then they had it right beside Private Pyle doing the stare
Jeff: at the end, you know, like head tilted forward, eyes up, basically peak maniasy, right?
Jeff: And then there's a shot from Clockwork Orange and a shot from Jack Nicholson one.
Greg: Maybe I'm adding my own thing to it, but it just looked like a petulant five-year-old
Greg: to me. Like just a, like, it was like, man, you took away my dump truck.
Shannon: Pretty much what the person is, isn't it?
Jeff: Exactly.
Greg: Well, yeah, absolutely. Kubrick stare. So, I don't know, he's going for a menacing
Greg: quality to it, but I'm just not afraid of the guy anymore.
Greg: I mean, I'm, I'm more afraid of the people who he can influence,
Greg: influence, but yeah, kinda.
Greg: All right. I'm seeing that, that, that comparison and I guess,
Greg: but again, I think it's, it's,
Greg: a, it's a bit of a stretch, but people are just going to put,
Greg: he looks a lot like private pile, like more than the other two,
Greg: more than Jack Nicholson.
Greg: People are just gonna put whatever they want to and on that and that was the
Greg: point It's why he didn't like do a smile like,
Greg: you know or anything like that because he wanted to get
Greg: across that he's fighting What what's
Greg: what was funny to me is he put his first he actually did a Twitter post which
Greg: Kind of shocked me because I and I don't suspect he'll do many more of them
Greg: because I I don't think like he has his own little Fiefdom however dumb it is
Greg: a torture social why would he go to another network where somebody could still kick him off? Right?
Greg: Why would he ever go to that again?
Greg: I think he was just using it to put that out. I definitely expect people to
Greg: put that on T-shirts and stuff like that.
Greg: Both people who support him and who don't.
Greg: And the the message that he put out, though, was election interference.
Greg: Never surrender exclamation point Donald J. Trump dot com and I'm not the only
Greg: one who noticed this, but it did
Greg: seem funny that this was a picture of him surrendering to the authorities.
Greg: So, the never surrender.
Jeff: Facts get in the way of a good story and surrendering for what he's accused
Jeff: of election interference.
Greg: So and I keep remembering this tweet he did way back when in his presidency
Greg: where he tweeted presidential harassment exclamation point like the sense with
Greg: the most powerful person in the free world is like, oh my God, I'm being harassed.
Greg: Just a whiny little bitch. Sorry to anybody who still for some reason likes the guy.
Jeff: Obviously the people in this room don't Yeah, the
Jeff: people in this room are not fans Shit we're we went to Hitchhiker stop the food
Jeff: truck have some dinner yesterday and some beers first time a hitchhiker since
Jeff: got back from vacation But her phone popped up a notification and it's like,
Jeff: you know, it said Trump's mugged shot blah blah blah.
Jeff: Mm-hmm And my eyes only caught Trump shot Hello skip it skip a beat Yeah,
Jeff: yeah, I'm like they shouldn't put that in the notification people are getting excited.
Greg: It, I mean, it, all in all, it's,
Greg: it's much more important that he got indicted than the, the,
Greg: the mugshot itself, but hey, I understand to a point, this is the news has to,
Greg: they have to make a story about everything and they got to get your eyes,
Greg: so they'll do whatever they can.
Greg: And this is, I mean, this is a, this is a story.
Greg: There's no doubt this is a story.
Shannon: It's a sad story. story. It's a pathetic story about our country.
Greg: It's a story that will still entice you to to watch. And that's important.
Greg: Whatever it's about, it's a story that is intriguing in some way.
Jeff: I do like how the president can't pardon Georgia election, Georgia state crimes.
Greg: So so he still has to be convicted. He's still innocent until proven guilty.
Greg: What's there, so that's, what's this next part of the homestead hearth going
Greg: from a farm to a homestead.
Shannon: Oh, stand on track now.
Greg: Bellflower brewing. Okay, so we're going barley wine. So we're, so we're going from 10.5.
Shannon: To 12.5.
Jeff: Oh my gosh, turn it up to a skipped 11 we're Bring it up to 12.
Greg: So let's see, uh, English malts, house yeast from barreled souls.
Greg: And yeah. Another darker one, this one a little bit more dark.
Greg: This one a little bit more in like the, the tannish toffee ish color.
Greg: Not a lot of sour on this one.
Jeff: No, no you get you get a malt but not in that like bread pudding super juicy
Jeff: sweet Syrupy malt like we got last week from the Sabago That was barrel aged
Jeff: that probably helped that get there.
Jeff: This one has more of a Almost like a effervescent spritey kind of fizz malt
Jeff: aroma like there's a carbonic or like a Lemon essence to the nose.
Greg: I'm letting this warm up a bit but it still felt a little cold,
Greg: even though it's been out for a while.
Shannon: I'm pulling some dark chocolate out on the nose. For sure.
Greg: Yeah, I'm pulling something like Hershey's.
Shannon: Hershey's? Yeah. It's milk chocolate.
Greg: There's a sweetness here that I'm mostly getting.
Jeff: More like a chocolate chip morsel. If we're gonna, we're really gonna dig into it.
Shannon: Okay, yeah, no.
Jeff: I'm not trying to be contrite, but we're really gonna dig into it like chocolate
Jeff: chip morsels is what I'm smelling.
Greg: You're like a Toll House. Toll House.
Jeff: Yeah.
Shannon: Yeah.
Greg: But just the chips, not like the cookie.
Shannon: No, just the chips, right out of the bag. Semi-sweet morsels.
Jeff: I'm getting away from that chocolate now. I'm more, the malts kind of opening up for me more.
Jeff: I'm getting more of kind of a biscuity cracker, not bread pudding like last
Jeff: time. It's definitely a drier, still a sweet bread of sorts,
Jeff: but kind of a drier formulation of it.
Greg: Yeah, a little bit of a, a little bit of maybe a raisin bread,
Greg: like a cinnamon raisin bread thing.
Shannon: Okay.
Jeff: Yeah, or- Maybe a little muffin-y. Those Bellavia blueberry wafers that we have for breakfast.
Shannon: Yeah, yeah, yeah.
Jeff: Kind of like those kind of crackers.
Greg: Oh, blueberry. Oh yeah. Blueberry muffin, maybe.
Shannon: Actually, I think that's a really good description blueberry muffin.
Shannon: I don't even taste it yet, but it's not wrong Goes kind of sweet at the end
Shannon: though almost a little bit saccharine II.
Jeff: Yeah, it's it's it's it's more see, I'm gonna try to work some carbonation out
Jeff: of this because it it's too drying for me and
Jeff: And I don't enjoy like the luscious hug of a barley wine as much,
Jeff: cause I feel like the carbonation might be scrubbing my tongue.
Jeff: I think you might be right. There's little I can do, like I would rather the
Jeff: beer have more body, but one of the things we can do is if we swirl out some
Jeff: of the bubbles, it might not scrub as hard and it might come across more soft and sweet.
Greg: Technically what we're doing, for those who care about it, is we're agitating the beer considerably.
Greg: what should allow more nucleation so that the solution will let go of more of
Greg: the carbon dioxide that is inside the solution.
Greg: For all those who like a little bit of their science corner.
Jeff: That helped a lot for me. Yeah. Beer sticks around longer, doesn't get scrubbed off your tongue.
Shannon: I think it's just like a blueberry muffin.
Jeff: It's not exactly what I hoped it would be, but it's a lot closer.
Shannon: A blueberry muffin that was baked in a barrel.
Greg: Yes.
Jeff: Okay.
Greg: Now I round us on that. Cause I was feeling the blueberry muffin thing,
Greg: but there was something else. And yeah, it's that woody, oaky thing that's also attached to here.
Greg: And then I think it ends really sweet. like, almost like sweet and low,
Greg: like a artificial sweet.
Shannon: Oh, now, see, I don't get that. I'm not picking up on the artificial...
Shannon: I'm getting way less of it.
Greg: It's not the artificial-ness, it's the sweetness, because artificial sweeter
Greg: is like a thousand times sweeter than sugar. It's the amount of sweetness,
Greg: and not any chemical artificial. Okay, okay.
Jeff: Yeah, there's a little, like, I guess woodiness, kind of like cedar.
Jeff: I don't think this beer is barrel-aged, but like in the flavor,
Jeff: from the way the malt's expressing itself and the way the dry finishes,
Jeff: it's almost like, you know, dry wood planks.
Jeff: There's almost like a cedar-y kind of thing, like almost imagining like looking
Jeff: on a closet wall, you know, that kind of thing.
Greg: I think at least in the beginning it's hot pretty well because it it it's pretty
Greg: balanced at the start. It's just that ending that seems to I don't know go too sweet for me.
Greg: But I am thinking dates Oh, no, okay.
Jeff: Dates and chilled monkey brains.
Greg: Doom baby for all those who don't get the reference.
Greg: Turns out, one of the better Indiana Jones movies.
Jeff: Who would have thought? In the first three years, the Temple of Doom would would
Jeff: be one of the better ones.
Greg: Right.
Jeff: I really like this We have a few more of these I think I think with these i'm
Jeff: looking forward to Cellaring some of these, you know putting them away.
Shannon: I didn't do it.
Jeff: Oh, we can drink them if you want. I think this Is celery a can gonna do anything? Sure. Why not?
Jeff: especially if the oxygen infiltration is as high or the oxygen upon canning
Jeff: is as high as You know, like we've had conversations with Craig in the past
Jeff: about how that's like the dirty little secret canning beers and things like that.
Greg: So it feels like if you're doing a canning, you should be putting nitrogen in there.
Jeff: I mean, you would presume they would have a curtain of CO2 on the beer or foam
Jeff: cap, like how they cap on foam.
Jeff: So when bottling lines bottle bottles, they fill the beer into the bottle,
Jeff: beer's cold, and so it keeps it from foaming.
Jeff: But right before the cap goes on, they shoot a jet of CO2 down into the bottle
Jeff: to cause it to foam over, and they throw the cap on the foam and crimp it down.
Jeff: So all the oxygen is purged by the foam pushing it out. That's how bottling
Jeff: lines generally work, right? That's cool.
Greg: That's cool.
Jeff: And I don't have as much experience up close and personal watching canning lines.
Jeff: I presume instead of causing it to foam over, they would more so just put a
Jeff: blanket of CO2 down on the top of the beer before they, you know,
Jeff: like have a little thing that kind of flows it out instead of jets it out. But I don't know.
Shannon: And- I'd be curious to know.
Greg: Would you? Yeah. CO2 is heavier than air, right?
Jeff: So it should, you can make a cushion, a blanket, a jacket is what it's generally
Jeff: called when you're doing things like welding and stuff, it's an air jacket or a gas jacket.
Shannon: That is really drinkable.
Jeff: I'm glad.
Shannon: I'm the first one to finish. Yeah.
Jeff: Awesome. Cheers. You want mine? Yeah.
Shannon: Sure. If you don't want it.
Jeff: You love it. Go for it.
Shannon: That's a good thing that I was thinking when you said we needed to put some of these aside.
Shannon: It was a good thing that I hadn't opened one of these already,
Shannon: because we wouldn't have one for the show.
Shannon: Now you're telling me you want to put some aside.
Jeff: I just think that- We just have to go back. I'd be really curious to see how this one ages.
Jeff: Yeah, and back to Greg's point, I don't have success stories of aging canned
Jeff: barley wines. This would be the kind of first experiment to do that, so.
Shannon: Anybody want any more of this?
Greg: No?
Shannon: All right. All right, yeah,
Shannon: Not that there's that much. Oh, you're a bit.
Jeff: I'll take it All right, definitely so now we can't go into the next beer because
Jeff: shan's got a few ounces of beer Oh, yeah, talk about video games or let's talk
Jeff: about greg's t-shirt Oh, this is a i've had this issue for a long time.
Greg: I got a walmart believe it or not I get compliments on it all the time.
Greg: It's it's like I don't know a cat with a biggie smalls pose um Like gangster king.
Greg: Yeah, he's got sunglasses on and a king and, but it's a cat and yeah,
Greg: no, it's just a, it's a silly little shirt that people compliment about all
Greg: the time. So keep wearing it.
Jeff: It's so.
Shannon: I like it. I like it.
Jeff: The shirt that I have that I get the most compliments on, it's crazy.
Jeff: So when Four Seasons Total Landscaping happened, it happened like on Saturday or Sunday, right?
Jeff: So you've seen the shirt that I made with my vinyl cutter and heat press and
Jeff: irons and stuff. So I made this iron-on.
Shannon: The same day.
Jeff: So, is that?
Shannon: On the same day.
Jeff: On the same day. Because we were working from home and I have daily stand-ups
Jeff: every day and I know the politics of my team and I thought it would be the best
Jeff: to wear that on stand-up the next day.
Jeff: Because, sure, people made T-shirts, you could buy T-shirts,
Jeff: but you weren't gonna have them that Monday.
Shannon: So I made the shirt at 9 45 in the morning, especially.
Shannon: I mean, you might have the night before, I know, but nobody else is going to
Shannon: have one by 9, 5 AM the next day. Yeah.
Greg: Yeah.
Shannon: Yeah. Yeah.
Jeff: So I made a four seasons, totally unscaping shirt. It wasn't any of the fancy
Jeff: ones. Like there was ones with like, so in Philly it happened in Philadelphia
Jeff: and the Philadelphia Flyers have this mascot called gritty McNasty.
Greg: Oh, that's, that's the, the icon that I use at work for my, like,
Greg: avatar is, is like a really close up of just like the eyes and the mouth. Okay.
Jeff: Yeah. So, so Gritty McNasty is this unhinged Muppet that the Flyers have because
Jeff: the Flyers have the Philadelphia Fanatic, which is another weird mascot.
Jeff: So they came up with Gritty. The Phillies, you mean. I'm sorry,
Jeff: Phillies. Yes. The baseball team.
Jeff: And, um, so Gritty McNasty is the hockey team's, um,
Jeff: mascot, but on like, like crazy left internet culture, Gritty has become a,
Jeff: the socialist hero for the workers.
Jeff: So like, you know, comrade Gritty and stuff like that.
Greg: Oh, gross.
Jeff: You You don't know this?
Greg: I just think it's gross to, to, to take something like that and,
Greg: you know, turn it into, especially Like, look.
Greg: I don't want to get too deep into politics, but if you're some sort of socialist thing,
Greg: then to take a, a, a character that's being used as a commercial thing and turn
Greg: them into a communist like thing,
Greg: it just feels wrong from the, from the start, but also it just feels like just
Greg: a weird kind of like attempted appropriation of popular culture.
Jeff: The memes are great. I'll show you some memes afterwards. Maybe I can,
Jeff: maybe I can open your mind.
Greg: It has to be a really good meme for me to like it. Cause I find that most memes
Greg: are way too juvenile for me to really get.
Jeff: All right. All right. Well, all the listeners at home, check out the comrade gritty memes.
Jeff: See if you disagree. I love them. I mean in an ironic way, it's not like,
Jeff: I'm like, think that he's the way to, um, you know, overthrow the bourgeoisie or whatever.
Greg: You know which Gritty I like? Gritty's Nuts.
Jeff: Gritty's Nuts. Anyway, long story. Got into Gritty because a lot of the ones
Jeff: being sold were gritty on a lawnmower and stuff like that. I just made a text
Jeff: one. It said, four seasons total landscaping.
Jeff: And then I said, in parentheses, and conference center, question mark?
Jeff: And then in like italicies underneath that, it was right between the crematory
Jeff: and the adult bookstore.
Greg: Yeah, I just love thinking about Like how that happened because clearly.
Greg: Like, OK, we need to do a press conference.
Greg: And so let's get the four seasons. And they called just the first like four
Greg: seasons that came up in. I don't know what Google search, like the Google search.
Greg: And can we do a press conference? Would you be, you know, do you have room for us to press?
Shannon: Of course they do.
Greg: Yeah, sure. Wait, for how much? Oh, you know, we'll give you,
Greg: you know, ten grand. And they're like, yeah, no problem. And they're like,
Greg: great. And then they're like, yeah, send out everything. We're going to be at
Greg: the Four Seasons. And then they, like, realize.
Greg: And then they probably call the actual Four Seasons and the Four Seasons like,
Greg: no, we don't have any space for you.
Greg: What, tomorrow? No, it doesn't matter how much you're paying us.
Greg: We've got other clients. And also, this thing is sketchy anyway.
Greg: We don't really want to be involved.
Greg: And so they're like, well, we still have the spot at the Four Seasons.
Jeff: We meant to do it at the landscaping company. This was what we wanted to do.
Shannon: This is what we planned all along. The funny thing is that it's been how many
Shannon: years since that happened and we're still talking about it and every single
Shannon: time you wear that shirt in public.
Jeff: It's not hyperbole. It's not literally true, but like 80% of the times I wear
Jeff: that shirt out, I get a comment.
Shannon: Yeah. In a positive way.
Jeff: Yeah, yeah.
Shannon: I love the shirt. That's a great shirt.
Greg: I mean, the other weird irony to me is, okay, that was, you know,
Greg: such a big thing and everybody knows about it, whatever side you're on. That,
Greg: I always found it weird that Trump is like two people who like him,
Greg: a hero of the working class, even though he's a billionaire who clearly despises them.
Greg: But also, he chooses to do his announcement at the Four Seasons.
Greg: What working class hero is like, I'm going to make sure I do my announcement at the Four Seasons?
Greg: That's kind of nonsense, but everybody knows that this guy, that's what he wanted to do.
Jeff: Yeah, oh, it's Trump's brand right premium brand like, you know,
Jeff: if there's not a Why didn't he have it at Trump Tower in New York City?
Jeff: Why'd I be in Philly? I don't get that.
Greg: I don't know Well, no, I think this Pennsylvania was one of the states, right?
Greg: So Yeah, and particularly that that County the kind of Philadelphia's in it
Greg: yeah, he needed to yeah, so but like still just Yeah, I very, very weird.
Greg: I'm perplexed by it. And you know, Nick, when I posted the thing about it,
Greg: Nick said, what are you surprised when I was like, no, I'm not surprised.
Greg: I'm more perplexed by it.
Shannon: I was just going to say, are you sure? Are you surprised at all?
Shannon: But just just anything at anything just confused.
Greg: Just like the man does just just.
Jeff: I mean, we really shouldn't go up. The perplexion is that he hasn't cratered
Jeff: and become just a laughingstock by 99% of the population. Yeah,
Jeff: yeah. That's the perplexing part.
Shannon: That is, definitely.
Greg: Right. But this is, I mean, this is a very clear example.
Shannon: Of how sad.
Greg: Of how religion starts.
Jeff: Not wrong, no, he's not wrong.
Shannon: Hello, my name.
Greg: So we're finishing up with unbeknownst.
Shannon: I'm sorry.
Greg: From Oxbow Beer. This is a...
Shannon: Is it Oxbow or Oxbow? Because I pronounce it Oxbow. Okay.
Greg: Oxbow. Bow.
Jeff: Could be bow.
Shannon: It could be, but I like ox.
Jeff: That's an interesting question. I mean, it's a thing.
Jeff: Oxbow, oxbow is a noun for a river thing, I think.
Shannon: Jeff, we have to go back and we have to ask them.
Jeff: Or we could just see what the proper, what the noun is, but no,
Jeff: I think we just need to go back to Portland.
Greg: One thing that my nearly 47 years on this earth has taught me is that pronunciation.
Greg: Don't worry about it.
Shannon: I need to go back and find out.
Greg: Don't get over confused about it because it changes all the time.
Shannon: Can we just settle on the fact that we need to go back and find out?
Jeff: We can we can do that. I mean it sounds like a long trip Profitable profitable how well,
Jeff: okay Okay
Jeff: profitable for oxbow People were paying money to You pace it's good for my soul
Jeff: piece of wood placed under and
Jeff: around the neck of an ox With its upper ends in the air air of the oak.
Jeff: What if you're bowing before an ox?
Shannon: Well, who does that?
Greg: I don't know, but if, you know, Dennison Oxbow, right?
Jeff: Yeah. I suppose.
Jeff: So there is a golden calf in the Bible.
Jeff: So an oxbow is also a river feature, but the river feature is named after the thing,
Jeff: the yoke, because it's shaped like a yoke where you have basically – I'm going
Jeff: to try to do this with words so the listeners know – but you have a river that
Jeff: has a curve that comes around almost 100, more than 180 degrees.
Jeff: So the two pieces of the river are narrower than where the curve is.
Greg: Right?
Shannon: Can I see the picture?
Jeff: Sure. If I can, I can't really turn.
Greg: No, I don't need to turn. I just need to be open. It's like a crescent,
Greg: but more. Okay. Like a bigger crescent.
Jeff: It's like a super curve where the river almost comes back to touch itself.
Jeff: And then like the apex of the curve is wider than the narrowest part of the isthmus of the land.
Jeff: Um, is an oxbow, uh, or oxbow. Haven't, there's not a pronunciation.
Greg: It's oxbow. Come on.
Shannon: It's oxbow. No, it's oxbow. Or os, yeah, os, osbow.
Greg: Osbow.
Jeff: Osbow.
Greg: Osboo. Osboo.
Jeff: Osboot.
Shannon: You can tell that we're, um, five drinks man on onset.
Greg: So the the name of this is spelled out weirdly in turn on there,
Greg: but they're all oxbow like features or close to it. They're they're they're
Greg: ellipses. They're elliptical.
Shannon: I love that call.
Jeff: You are very observant, Mr. Weiss, for the record, most of the labels of oxbow
Jeff: brewing, you can't easily read the name of the beer.
Jeff: The colors are just so disjointed. If you don't have full color vision,
Jeff: God have mercy on your soul trying to read these.
Greg: And I kind of clocked it right away, but that's, you know, I have good eyes.
Jeff: You have special eyes. He's special with his eyes. But yeah, all of them.
Greg: Seven years old, no glasses.
Jeff: All of them are difficult to read. This one, like I knew, I saw most of the
Jeff: letters, but this B that looks like a three, I couldn't.
Shannon: It does, it really looks like a three.
Jeff: That kept me from figuring out what it was, but it's called Unbeknownst.
Jeff: And it is a barrel-aged farmhouse ale with honey.
Shannon: Oh, I've wrote urban health.
Jeff: Production time was 48 months. Enjoy within five years.
Shannon: Unbeknownst? Unbeknownst.
Greg: This really is a farmhouse show.
Greg: Like, a lot of these have been, you know, in the farmhouse.
Jeff: Get used to it, buddy. It's gonna be the rest of the refrigerator.
Greg: And get used to it, everybody else who happens to be listening.
Shannon: Bring your own.
Jeff: I mean, we could just drink, Shannon and I can just drink these off the air if you want.
Shannon: Yeah, we could.
Greg: I'm not complaining, I'm just, I'm pointing out.
Shannon: I really thought that we were going to have to run a U-Haul to bring everything back.
Greg: A trailer.
Shannon: That would have been great because we would have months of money. No joke.
Jeff: I still don't have all, all the beers that I brought back still don't fit in the fridge. No.
Shannon: Wow.
Jeff: They're still- Well, great. Each show I put more beers in the fridge,
Jeff: but there's still some sitting out in the basement.
Shannon: Yeah.
Greg: Well, I got to bring over more treats then too.
Greg: I brought over a bit of a brisket that I made. Yeah, I can't wait to try that.
Jeff: Because people who may not be paying total attention, Shannon loves brisket,
Jeff: Greg loves brisket. I prefer pork barbecue.
Jeff: I just haven't had brisket that has changed my mind on that, right?
Shannon: That's because you're, oh, well.
Greg: I will say this, it probably wasn't my best brisket I made. It's not, I don't think it's bad.
Jeff: I'm not gonna use this as my sole deciding arbiter.
Greg: And it was frozen a bit, so I don't know how that's gonna change.
Jeff: Totally looking forward to try it.
Jeff: I want my mind changed. I want you to expose me to the brisket.
Jeff: They'd be like, oh, I get Texas now.
Greg: Well, I mean, I don't have an outside thing I can use to smoke,
Greg: so I'm using sort of artificial smoking methods. Oh, okay.
Greg: And I'm trying to dial it in.
Shannon: Well, why haven't we used your brisket?
Shannon: recipe technique with our smoker and spend a day just like...
Greg: Well, I don't know, because it's not like I do anything special,
Greg: I just... It's just low and slow and you put a rub, you want to...
Greg: I mean, I can make... There's nothing special I do.
Jeff: I can make brisket. Oh, yeah. If I'm the one prepared...
Jeff: Like, I'm going to, ten times out of ten, prefer to put the work into a pork
Jeff: shoulder than a brisket. And so...
Jeff: But if we work together and we make a brisket, we'll make a brisket.
Shannon: The problem is a brisket takes a day. I think we need to do that.
Shannon: Yeah, absolutely. Yeah.
Greg: I mean, like a literal day. It takes 24 hours to get a brisket.
Shannon: Mm-hmm.
Greg: So...
Jeff: How long do you, do you like, have to maint- do you...
Jeff: Sorry, I'm stuttering. Do you smoke it, like, do you have to maintain it each
Jeff: of the 24 hours, or do you wrap it after like half the time and just let it,
Jeff: you know, marinate for the rest of the day?
Greg: So this one I actually wrapped, and it didn't take any less time.
Jeff: So...
Shannon: But you didn't have to stay awake 24 hours. and babysit at every hour.
Greg: Well, you don't have to do that anyway.
Jeff: All right, so here's my pork shoulder recipe, right? Is the day before,
Jeff: I will take it out of the plastic, the cryopack, and I will dry it off and put
Jeff: a rub on it, and I will wrap it back up, and then let that sit for eight hours or so.
Jeff: And then in the morning, I'll bring out my smoker. My smoker is a super simple
Jeff: smoker. It doesn't have a temperature dial or anything. just either plugged
Jeff: in or it's not plugged in.
Jeff: Um, and I have usually hickory smoke. I make a mop with vinegar and brown sugar
Jeff: and pepper flakes and other things and pepper and salt and whatever.
Jeff: And I put the pork shoulder on the smoker.
Jeff: I'll mop it every 45 minutes for four sessions.
Jeff: I'll do four mops. After that, there's enough smoke on it that I will wrap it
Jeff: in foil and then just let it go until an hour before it's time to eat.
Jeff: So I'll let it go for another four, five, six hours, whatever,
Jeff: it doesn't seem to matter. Once it's wrapped in foil, a couple layers of foil, it.
Jeff: you keep the moisture, you don't get any appreciable drying,
Jeff: and you get maximum dissolving of any of the connective tissues and stuff like that.
Jeff: So that's my simple recipe, but I found no need to change it because it's really freaking good.
Shannon: It is really, really, really good.
Greg: So the best brisket I ever had was our mutual friend Brian made it, and it was...
Shannon: Brian, which...
Jeff: Bashaw. Oh, okay.
Shannon: I wondered if it was the one I know. Oh, no.
Jeff: I mean, you may have crossed paths at the very beginning. He was one of the
Jeff: sales guys in Houston. Okay.
Greg: So, he made this during extra life in Damien's smoker,
Greg: and it took like 18 hours, but when When it came out, it had this incredible
Greg: crust on it, and it was so smoky and delicious. It was so good.
Greg: And he did it just basically low and slow, and then I think at the end,
Greg: he pumped up the heat just a bit.
Shannon: To crust it, yeah.
Greg: The best one I've made is not that one, but it was one that I basically put
Greg: a rub on. In fact, it was Woley's Rub, Woley's Rub, with also an extra little
Greg: bit of salt and pepper, and just let it go.
Greg: put a thermometer in it and just let it go on 220 for, I think it took like 13 hours.
Greg: This one, it took, I wrapped it when I got home from the show. Okay.
Greg: It was already at like 166. 160 is kind of where, is the stall.
Greg: So I thought that by rubbing it, by wrapping it, it would just,
Greg: maybe I wrapped it before I left, I forget exactly what it was,
Greg: but I wrapped it at some point and then.
Greg: It took longer. It took like 27, 28 hours before it finally hit its time.
Greg: I don't know what, what happened, but then also the, the bark was like wet.
Greg: So I, I put it in under like in three 50 for like 20 minutes to, to, to slip by the bark.
Jeff: I just showed Greg, uh, I've been using this rub for my pork.
Jeff: It's a local place made here. I think it's here in Penn Hills. Uh, Uncle Jammies.
Jeff: Um, I used to make my own Rob from, you know, some recipe online.
Jeff: And one time I found this at the local place, like the, the local items at the supermarket.
Jeff: I'm like, let's give that a try. And it's cheap. It's really well.
Jeff: Um, so that's why I like the wall is when it's cheap.
Greg: It works well. There's, there's not, I don't, I'm not, I don't think you have
Greg: to like, you have to have your, your own ingredients.
Greg: Like now if you find something that works, use it. Yeah. Uh,
Greg: And the bark on the Woolies one is, I think, pretty good.
Greg: Not as spicy as this one, because I can definitely smell the cayenne.
Greg: Yeah. But it smells really good.
Jeff: He has different, this is the River City rub. He has different ones.
Jeff: Haven't gone through the whole bunch. This one seems like the one that's most
Jeff: makes sense for pork. So that's why I wanted that one.
Shannon: But brisket. Is my favorite. I love brisket.
Shannon: if I go to Like there's this place in my hometown in florida That I go to um
Shannon: and It's a barbecue place So they have everything every option I,
Shannon: i'm gonna choose the brisket.
Shannon: I'm going to choose the brisket Every time you cannot go wrong.
Greg: It's it's so good but the only problem with brisket is if you don't do it low
Greg: and slow, it turns out like a roast.
Shannon: Yeah.
Shannon: You've, if you don't know what you're doing, you're gonna fail making a brisket
Shannon: for sure. I love it though.
Greg: And the roast is fine, but it's not a brisket. No. It's not the same thing at all.
Greg: So you, yeah, so like I would say, this method of attempting to use artificial
Greg: smoke is just my way of like, Okay, I live in an apartment. What am I gonna do? So.
Greg: It's I'm trying different methods and I think I actually got more smoke flavor
Greg: in this time But I still don't think it I think that the wrapping was a bad
Greg: choice So I'm just you know,
Greg: nailing in my technique The problem is of course every time I cook a brisket
Greg: is gonna cost me 70 bucks or yeah, for sure But I get an amazing piece of meat
Greg: afterwards I can use for a week.
Shannon: So And then we can And hopefully, then if I manage to be like,
Shannon: okay, remember to save some.
Jeff: All right, so this oxbow's been sitting in our glasses.
Shannon: Yeah, it should be good in.
Greg: So this is a lighter color, so I would say.
Shannon: Well, it's darker than the Hill Farmstead.
Greg: Yes.
Shannon: Anna and, what's that, Archibald?
Greg: No, Arthur. It looks like an Arthur Palmer.
Jeff: So the main thing about this one was, it was a 500 milliliter bottle instead of a 750.
Jeff: So I poured the entire thing, including the hazy, cloudy, yeasty bits at the bottom.
Jeff: So we have that, where with the pocha- Which they're sitting on the top now.
Jeff: Yeah, and the pocha, when we drink the rest of Anna and Arthur,
Jeff: we'll get more of the cloudy stuff, super, super clear. I figured since this
Jeff: one is the, you know, funky oxbow thing, let's put some of the funky bits in.
Jeff: The aroma, what is that? There is this, What it's it's a thistle or it's um,
Jeff: that's all I know what I know what you're getting at thistle leather dusty.
Shannon: Now I'm pulling leather, definitely leather, but there's this like this like
Shannon: a vegetal thing there's an herbaceous or spice or a spice note to that leather
Shannon: spice though time Now I want to go pull some time out.
Greg: I don't know if it's time. Something... Herby... Dry...
Jeff: The entire time we've been talking about meats and stuff, I've been smelling
Jeff: this, and there's that thing.
Greg: Rosemary?
Jeff: No. No, it's definitely not rosemary. There's this thing that's off the edge
Jeff: of the leather woody thing.
Greg: Time. I think it's time.
Shannon: It might... Let me go grab the time.
Greg: Yeah.
Shannon: Although, the time might be past it's time.
Greg: You'll still be able to get some of the...
Shannon: We'll work. We'll work at it. Let me get it.
Greg: It almost... I don't know if you have marjoram?
Shannon: Yeah, I believe.
Jeff: We do, probably. It's one of those spices in there that I have no idea what
Jeff: to do with. What do you do with marjoram?
Greg: It turns out to be amazing. I think it's got... it just has this punchiness. It's really good.
Jeff: What do you use it on? Like, where's your go-to? That jar is like...
Greg: A little too resonating for the first time.
Jeff: Completely empty.
Shannon: I mean, it's... God knows.
Jeff: I know the aroma. Oh, it is.
Shannon: Why do we have an empty jar of so-called time jar because you use it for something?
Shannon: Well, we're trying to buy more time.
Greg: Who is it?
Jeff: Right. See, now you're catching on to those jokes. I've been telling you in the Facebook reels.
Jeff: There's this thing that it's my guilty pleasure.
Shannon: It's shameful.
Jeff: It's these two guys shameful sitting on a dock drinking coffee and they tell
Jeff: these I'm gonna They tell these deadpan dad jokes, like, uh,
Jeff: what do you call a nun who sleepwalks?
Greg: Uh, a nuncicle. I don't know.
Jeff: A Roman Catholic.
Shannon: Okay.
Greg: Sure. Sure. Why not?
Jeff: Um, I mean, I smell, I have a real knack for knowing what's inside presents.
Jeff: It's a gift.
Greg: Terrible. No.
Jeff: It's terrible, isn't it? It's good. It's so good.
Greg: No. Okay. Give me, give me some more.
Jeff: I really enjoy this. Is Google a man or a woman?
Greg: Is Google a man or a woman?
Jeff: It's a woman because you can't get a sentence out without suggesting something.
Greg: That's not a dad joke. That's just a, uh, okay. Well, they're not dad jokes, but there are these.
Greg: That's not a dad joke, that's just a dumb and misogynist joke.
Jeff: Yeah, okay.
Shannon: All right, I can't find marjoram, Jeff, you go see if you can find it,
Shannon: there's labels on everything.
Jeff: I'm not sure, I'm not positive we have it. My wife violently ripped the covers off of me last night.
Shannon: This is a true story.
Jeff: I will recover.
Greg: It reminds me of an old joke I remember reading in a kid's book when I was like,
Greg: I don't know, maybe 13. We were reading this kid's book of jokes.
Greg: It was terrible. And then there was one joke that made us crack up. Just the setup.
Greg: And the setup is, my dad beats me up every morning.
Greg: That's the setup to the joke. My dad beats me up every morning.
Greg: We were cracking up. Like, what the hell kind of joke is that?
Greg: And the end is, he gets up at six, I get up at seven.
Jeff: Those are the jokes that this this Mario plays
Jeff: and I'm like oh that's corny but kind of
Jeff: cute and now it's like oh a new one I got to see what these jokes are it's like
Jeff: it's very kind of like guilty pleasure I asked Sam to sing me a song about the
Jeff: iPhone and then Samsung that's terrible That's awful.
Jeff: Noooooooooooooooo! You're tearing me apart. Okay, I'm done with the joke.
Jeff: Like I said, guilty pleasure. Where's that, where's that tearing me apart?
Jeff: Oh, good news. Good news. I have quit Justified City Primeval.
Jeff: You're tearing me apart, Lisa!
Greg: You've quit?
Jeff: Okay, good. You get fed up and you're like, this is not worth it. Yeah. Four episodes.
Jeff: Not going to watch them. So you should be proud of me. I quit.
Greg: I'm proud. I am proud. Yeah, because that's something that you have trouble
Greg: doing. How do you still watching Survivor? No. OK, but it took you 30 something seasons.
Jeff: Probably. I don't know. All right. So I haven't tasted this.
Greg: To be clear, I do think Survivor is an excellent show, an excellently designed
Greg: show, an excellently made show.
Greg: So I just think it's the same thing over and over again and I felt just the
Greg: tension of watching it got too much for me and also there's an artificial bit
Greg: to the editing that really kind of overwhelmed me.
Greg: But I do think that it's a very artfully done show and it is like I am very, very impressed Bye.
Greg: that they took this concept and made it as an, and really worked it.
Jeff: Yeah, no, they found a formula that works, that does, that can run during the
Jeff: writer's strikes and, uh, multiple now it's many writer's strikes.
Greg: Um, and that there's a fundamentally great concept behind it and a great game
Greg: there. The game we're talking about survivor.
Shannon: Okay. I just walked back into the show.
Jeff: It's, it's like a, it's like a Peloton, a bike race Peloton,
Jeff: Like, where do you need to be in the Peloton to win, you know?
Jeff: It's like that, because...
Greg: Or horse racing like that, like, you know.
Jeff: If you go in too hot, you're going to burn out early. Right.
Jeff: You have to play all these strategies and different social dynamics.
Jeff: It is so good because it's such a dynamic, backstabbing game.
Jeff: And like, some people try to play it straight and form a strong alliance,
Jeff: but the alliance crumbles and you know, the, the, the thief always wins,
Jeff: you know, like, but not always.
Greg: Yeah.
Jeff: But not always.
Greg: And, and the people who generally play it best are the people who are really students of it,
Greg: who've really like studied and figured out some way to either really play the
Greg: game extraordinarily well, or to exploit something that somebody else hasn't thought of yet.
Jeff: But then you're also in a very stressful situation.
Greg: Yes.
Jeff: With scant resources and whatnot, unlike Big Brother or something where it's
Jeff: just social dynamics and such a good game.
Jeff: All right, so what is the flavor in this beer? It's the same thing that's What's
Jeff: in the aroma? It's this weird, complex thing that... Gooseberries?
Jeff: I kind of think gooseberries.
Shannon: Tomato Whatever it is. I don't care for it.
Greg: No, no, I don't know what that you're not getting it.
Greg: It's not a fan Tomato No,
Greg: there's a kind of joking kind of not there's this like earth like this tobacco
Greg: you think but there's a big umami tomato hit there there's You know salt up
Greg: a really not sour tomato or even a sour one, and you'll get this.
Jeff: Okay.
Greg: It is a tomato paste.
Shannon: We have tomatoes. Do we need to salt up a tomato?
Greg: Bring one out. I think that's what's here.
Shannon: What are you doing?
Greg: I thought you didn't want it.
Jeff: You said you hated it. Well, I thought you were...
Shannon: There. I'm still trying to, I mean, I've had two sips.
Jeff: I'm still trying to analyze you were like just took my own gave you room to
Jeff: pour something you liked But okay, no, it's fine.
Greg: I Don't get you guys,
Greg: sometimes Anyway Back to the beer so yeah, like get some if you do you have
Greg: some tomatoes Where where are they?
Shannon: Leave this. They're hiding. They're hiding.
Shannon: It's definitely deep umami it and and Yeah, I still think tomato I,
Shannon: I can yeah, I Think you're on to something I'm not a big I mean I'll be coming a fan.
Shannon: Well, oh Oh, that's what I was gonna say, but I am but I'm not I mean,
Shannon: I'm not gonna slice up a tomato and Just eat it like we're about to do I'll with salt Mm-hmm.
Shannon: Yeah, that's that's not what I do. Normally. I will soak it in like I,
Shannon: don't know Italian dressing Is that,
Shannon: oh Mm-hmm.
Jeff: Mm-hmm. Yeah. Yeah, I have to get back to it.
Shannon: That's why I don't like it. I mean, actually, I've never salted a tomato.
Greg: There's extra stuff there, but the umami thing is totally tomato.
Jeff: And the acidity is right in line with the tomato acid.
Jeff: And then there's that spicy thing, that ground imported, you know,
Jeff: from the West and East Indies, you know, kind of a spice thing that's in there.
Greg: Yeah. Maybe a little clovey or, or, or all spicy or something like that.
Jeff: Yeah.
Shannon: Something like that. All spice, maybe.
Jeff: And then that's like the core, and then it goes into more traditional things
Jeff: that are in my vocabulary of dry leather, granite, you know,
Jeff: kind of mineral-y stuff like that.
Greg: But especially this tomato aftertaste is just matching this exactly.
Greg: Yeah, it's different. I'll give it that it's unbeknownst.
Jeff: I'm finally different Okay, that's disappointing for me because well,
Jeff: I mean because the last time I was oxbow We have a lot more oxbow,
Jeff: so it's gonna it's gonna have some more winners and some more,
Jeff: losers Wow Alligash and Oxbow is probably the in or probably well easily the
Jeff: top three or Hill Farmstead Alligash and Oxbow are ones that we brought home.
Jeff: We have a quantity of beers from those guys.
Greg: All right. So we're going to rock, paper, scissors for who goes first.
Shannon: Oh goodness. No. No. Okay.
Jeff: Sure.
Shannon: But I'm not playing. I'll go.
Greg: Then you lose and you go first.
Shannon: I lose and I get lost. No, that's not how it works. Ah, dang.
Shannon: Hmm. I don't like this game.
Jeff: So for me, this is interesting because there isn't, last week it was hard to
Jeff: pick a loser, this week it's hard to pick a winner.
Jeff: Mostly enjoyable, but none of them are like, what? Um, yeah.
Greg: And how are we going to pick a fucking married kill on this one because,
Greg: oh, that doesn't matter.
Jeff: Don't overthink it, man.
Shannon: I don't even want to go there.
Greg: Well, too late. We've already added it to our canon.
Shannon: We don't have to.
Jeff: We do once it's part of the canon.
Shannon: No, you know, we're the writers.
Greg: Yeah. No, listen. And the producer.
Shannon: It was at this moment that he knew he fucked up.
Jeff: All right. I got my order. It's going to be surprising to everybody.
Jeff: I think I am going to put, I'm going to change this one little thing.
Jeff: I'm going to put the hearth and homestead of Bellflower in last place.
Jeff: It is a hard luck loser. It's not deserving of being last place.
Jeff: The reason I put it in last place is because I had to work out all that carbonation
Jeff: to get it to where I enjoyed it. It wasn't packaged the right way.
Jeff: And even after I worked out the carbonation, I still wanted more softness.
Jeff: I wanted that Sabago from last week, you know, that, Yeah. And maybe that's
Jeff: not fair, but life isn't fair. Yeah, exactly.
Jeff: I'm going to put the unbeknownst in second to last place. This one is... curious.
Jeff: Um, yeah, I like it. I don't know why I like it. I don't love it.
Greg: Um, I'd be good to cook with.
Jeff: Could be. Cook what?
Shannon: Oh, yeah. Yeah.
Greg: Make this into a sausage. Totally.
Shannon: Instead of adding wine to your marinara sauce that you're making?
Greg: Yeah. Yeah.
Jeff: That earthy, that earthly nugget that's in there, whatever the fuck that is, I find it intriguing.
Jeff: and I can't let go of it. So I have to be like, okay, I like the nugget,
Jeff: whatever the hell that is.
Jeff: I'm gonna put the needles in fourth place from Allagash.
Jeff: I think I got the hard luck on the stratification.
Jeff: Mine wasn't as vibrant as yours. Even after we blended, I still was not picking
Jeff: up barrel. Maybe I'm just not in the mood to pick up rum barrels tonight.
Jeff: but what I liked on it is that sour brune kind of thing.
Jeff: Thought it was good.
Jeff: I had high expectations. When I picked this bottle up off the shelf at Allagash
Jeff: and saw rum barrel, I wanted it to bring the rum barrel.
Jeff: I don't think it brought the rum barrel. I don't think anyone,
Jeff: they could taste rum barrel, but I don't think they thought it brought rum barrel.
Jeff: I'm going to put the Anna in, yeah, I'm going to stick with this.
Jeff: Anna in third place. Um, it had that grapey thing that was kind of that nugget,
Jeff: uh, in front of all the farmhouse stuff.
Jeff: Um, the Motueka dry hopped was kind of playing in there as a stone fruit.
Jeff: The Arthur in second place. I like this one quite a bit as a drinker,
Jeff: really confounding on how to describe it eloquently in lots of words.
Jeff: And you know, I don't expect this will be a popular choice amongst the team
Jeff: tonight. I'm going to put the dinner in first place. I, I'm a hop head. I don't know.
Jeff: I really enjoyed how it was that kind of old school, juicy, resiny hop flavor.
Jeff: I thought Greg complained that it didn't bring the malt that it needed. I thought it did.
Jeff: Um, it could have easily been down a couple places had any of these farmhouse
Jeff: beers been outstanding, but since they ended up where they are,
Jeff: I'm going to put the dinner in first place. Okay.
Greg: You.
Jeff: Let me grab a picture real quick before yeah Reorganize my bottles in that don't
Jeff: say and Y'all it's what I do.
Greg: No say I'm not I've ceased being precious about language All right.
Greg: I got my photograph Photograph picture hat hand over those beers so I can put
Greg: it into an order and sweet seed order All right, talk amongst yourselves while I figure myself.
Jeff: I'm handing the bottles over to Greg gently and delicately. There's not much
Jeff: room on this tiny kitchen table that we have.
Shannon: Oh, we need more space.
Jeff: Well, bigger table will give us less room to sit around it.
Shannon: No, I'm talking about space in general and that.
Jeff: Maybe we'll have a studio in Tori's room once she moves out for good.
Greg: You hear that, Tori?
Jeff: Get out.
Jeff: Okay. Other things that are going on.
Jeff: I brought back all those freaking IPAs and they were all four packs and things
Jeff: like that. We brought back 16 cans of Crusher from the Alchemist.
Jeff: So I have been like, I have to drink beer every night so I can drink these IPAs
Jeff: before where they lose their edge, right?
Jeff: And we just got through that. So like, I'm kind of looking forward to be like,
Jeff: all right, everything that we have can chill for the next show, the next later.
Jeff: We're not, like the clock isn't ticking. The clock isn't ticking.
Jeff: So I'm kind of like, okay, now I can.
Jeff: And yeah, did I have to buy all those beers?
Shannon: No, when you're- I'm kind of guilty of ordering all those crushers.
Jeff: Oh, those were the best order. Not complaining about the crushers.
Jeff: Greg, would you like to know how many breweries we stopped at on our trip? What's the number?
Shannon: What do you think? Fine, just take a guess.
Jeff: We finally- You've heard us talk. Take a guess on a number.
Shannon: We finally added them up last night.
Greg: 24. 42. The number!
Shannon: I mean, you had the number!
Jeff: That sounds ridiculous, right? Who would do 38 breweries? Stupid.
Shannon: 42.
Jeff: What?
Shannon: In 17 days.
Greg: 42.
Shannon: In 17 days. Oh my.
Shannon: And we still managed to hike over 50 miles.
Greg: I mean, good, because you drank a lot of beer.
Shannon: Well, I mean, some of those we had like one beer and got the heck out,
Shannon: you know, it was more of a, let's check it off.
Shannon: We'll have one. Okay. It's all right.
Jeff: For beers.
Greg: So for the beers, for the places you stayed at, what's the number?
Jeff: Oh, well, it didn't count.
Greg: I mean, but like, but those breweries that like, if you count,
Greg: if you discount the ones you like one beer, like, I don't know, I don't have that.
Shannon: It's probably 35. Okay. No, much less.
Jeff: There weren't too many stinkers.
Greg: You sure it's not... It's over 9,000! I want...
Jeff: I probably could share it. I have on my Google Maps, I have a list of every
Jeff: brewery that, um, I'm sorry, Shannon, a pre-DHA that I've been to.
Jeff: And I was trying to make, like back in the day when we're doing our travels,
Jeff: I was trying to hunt those down. Some of them aren't there anymore,
Jeff: so it's hard to star those ones. Sure.
Greg: Sure. All right.
Shannon: Take a picture of your...
Greg: So the last lawyer?
Greg: Are you or what am I going to put the hearth of the homestead in last place?
Greg: Because, yeah, I felt that that sweetness at the end kind of hurt it for me.
Greg: And the dinner had that soul freeness that kind of hurt me. I want to express
Greg: again, just like you said, none of these were bad.
Greg: Although the hearth of the homestead, I probably think is not worth my sobriety.
Greg: In in record in in reconstruction, like in just I just think that 12.5 is a
Greg: lot to ask for this kind of sweetness.
Greg: Next, so this is a weird thing, but I'm going to put the Anna and the two honey ones.
Greg: Can put the Anna next in the unbeknownst in front of it. I kind of like the
Greg: unbeknownst for what's for the weirdness of it for the the interesting stuff
Greg: going on and the Anna I felt like.
Greg: It was kind of Arthur plus, but I've put in the author in the second place because
Greg: I do think the Arthur was interesting because it was something new and like,
Greg: you could base a new style on that and that was really kind of cool,
Greg: but it was also hard to figure out because you could base a new style on that.
Greg: And so that's kind of weird.
Greg: Um, it was a good drinker. It had really interesting stuff going on,
Greg: but not interesting enough.
Greg: I think needles comes the first place. I'd you didn't get the rum so much.
Greg: I did. I liked it. I liked the rum that was there, but there's nobody here who
Greg: just was like standing above anybody else. These are all pretty close.
Greg: The only one I would say isn't so much worth it is Hearth of the Homestead only
Greg: because it's 12.5 That was down to like I don't know 9 then I would say yeah
Greg: go for it at 12.5 I think it's a little much to ask just because of the sweetness
Greg: the over the over sweetness that I got okay.
Shannon: Take a picture.
Jeff: And probably last week, your top beer would have come in fourth or fifth place,
Jeff: you know? So, like, this show is definitely behind last week's.
Jeff: So, I don't know how much you remember, Greg, right? The Sabago was amazing.
Jeff: This is actually a picture of your ranking. Then it was the Oxbow,
Jeff: the Ninewild, then the Cheese, and then the Beardew Cappage, And then the Rye IPA.
Jeff: So like where would you put needles in that listing? In front or behind the
Jeff: Rye IPA, the beer? Do you remember the Ducapage at all? Oh yeah.
Greg: The top beer from this week? Yeah, it would have been, oh yeah,
Greg: fourth or fifth, something like that.
Greg: Yeah. Yeah. Yeah. There were so many other things that were,
Greg: last week was just a bunch of really stellar stuff that all jumped.
Greg: A lot of it, I guess, jumped.
Jeff: I'm trying to remember everything, but Bellflower Saison was in your one,
Jeff: two, three, four, fifth place beer, then definitive stainless IPA,
Jeff: and then the Mass Riot was last place.
Greg: It's not often that we're going to be doing every week show.
Greg: It just so happens that the schedule's worked out.
Jeff: So, uh, I mean, I don't want to make this part of canon.
Jeff: It was just more of like, yeah, this show was a fine show.
Jeff: The beers were fine beers, but in like expressiveness, in like memorability,
Jeff: your top beer, my top beer is like, yeah, fifth place of last week's show, you know?
Greg: And that's the, that's the nature, you know, when you do a million shows like we have.
Greg: A million? Yeah. Yeah.
Jeff: 512 bytes worth of shows.
Greg: You're gonna find that the way you judge things has a tendency towards it and has certain rules.
Greg: and you gotta follow those rules if you wanna be a winner.
Shannon: Alright my turn all right Last place I'm going to have to go with the unbeknownst
Shannon: Tomato, so, you know, sorry, don't be sorry. We're opposites.
Greg: I Didn't put in the first place Way above mine,
Greg: okay There's a sorry didn't want to interrupt but but I do have to interrupt
Greg: just for this because there's a very old movie called attack to kill our tomatoes.
Greg: And it's kind of a dumb movie. It's really dumb movie. But there's one part
Greg: that's funny where a guy is in like a huge crowded room and he just says,
Greg: tomato and everyone runs away.
Greg: I remember really laughing at that at least when I watched it when I was a kid.
Jeff: So Shannon, I put it in fifth place for the record.
Jeff: I'm sorry. Yeah, stop disparaging my character.
Shannon: All right, last beer. I don't like them putting chemicals in the water THE TURN!
Shannon: Do you understand that Are we done yet? All right. Last place.
Shannon: I said unbeknownst Next to that.
Shannon: I am going to have to go with the dinner from main beer I'm sorry.
Shannon: It's I know it's a double IPA.
Shannon: I'm a big IPA fan, but I'm a big does meaning IPA It was, it was too resiny for me.
Greg: Really, you thought it was resiny, I just thought it was sulfury.
Shannon: Well, sulfury and resiny, I got both and I'm, I wasn't a big fan.
Shannon: So I have to, anyway, moving on.
Shannon: Um, then I'm going to have to go, and this is really hard again,
Shannon: like last week, because I mean, these were really good beers and,
Shannon: and it's really hard for me to, to do this, to rank them.
Shannon: So, but I'm going to go with Arthur.
Shannon: Very drinkable and I enjoyed it, but unfortunately, it's just,
Shannon: you know, up against a lot of really good beers.
Shannon: And then in third place, I'm going with the Anna.
Shannon: Just had a little more intensity to it than the Arthur did.
Greg: Yes, it definitely was louder.
Shannon: Yeah. Second place, I'm going with Needles from Allagash.
Shannon: I really enjoyed that one. I like that rum barrel.
Greg: You really felt it. I mean, I
Greg: don't know where Jeff's coming from where he didn't taste the rum at all.
Shannon: I think that's where the one that, is that the one you placed last? Or no?
Jeff: No.
Shannon: No, this is the, yeah, Our first and last are opposites. I don't,
Shannon: but I really, really enjoyed that one.
Shannon: And then in first place, I'm going to have to go Hearth of the Homestead,
Shannon: which is against both of you. I know you really like...
Greg: You have your own time. That's your own thing.
Shannon: I just really enjoyed that blueberry muffin baked in that oak barrel.
Jeff: I think it goes to show that, I mean...
Jeff: It's a roll of dice. These beers were all solid beers.
Greg: Yes.
Jeff: You know, what we missed tonight was like... like a drooly delicious beer.
Greg: Or something that was like, wow, that's intriguing.
Greg: That's new, that's something, where is this going? What can I find here?
Jeff: All right, so I guess we gotta do our MFKs now.
Greg: Yes.
Jeff: It's funny, we were like an hour into the show an hour ago. I'm like,
Jeff: oh, we're making good time.
Jeff: This show's not gonna be crazy long. And now we're two hours and five minutes.
Shannon: Are we seriously?
Jeff: Yes. We don't know how to do a 45 minute show anymore. That's because we actually
Jeff: talk about stuff now. Yeah, you're right. You're totally right.
Shannon: And there's three, three is a crowd, you know, I don't want to change it.
Jeff: I mean, I would, if we can shorten the show without making it feel constricted,
Jeff: I would like to do that, but we can't do six beers.
Greg: If you want to do that.
Jeff: I know I get you. I don't know what the answer is. I like, I love the time that
Jeff: we have. I just worry that people are gonna be like 120 minutes.
Shannon: Yeah, no, thanks.
Greg: Well, look, I say this, listeners, I love you. If you don't wanna listen, that's fine.
Shannon: But also, if you really have an opinion on it, tell us on Discord.
Greg: Yeah, exactly.
Shannon: Say, hey, listen, we really enjoy your show, but you need to shorten it,
Shannon: cut it in half. Tell us. Tell us. We get the feedback.
Jeff: I'm going to marry Arthur.
Jeff: I am going to fuck.
Greg: A progressive of you to marry Arthur.
Jeff: But. All I see is deliciousness.
Greg: Exactly, exactly.
Jeff: What am I going to fuck? I am going to fuck.
Greg: Who am I going to fuck?
Jeff: Uh, dinner.
Greg: That's that's the question, right? That's kind of life's biggest question.
Jeff: Gonna fuck dinner.
Greg: That's what 42 is going to do.
Jeff: And I am going to kill Hearth and the Homestead.
Shannon: That's why...
Jeff: That's fighting words.
Shannon: We're not compatible, apparently, for the first time ever.
Greg: All right, all right.
Shannon: Well, that and Gochis.
Greg: Yeah. Okay, do-do-do... Umm... Do-do-do... Yeah, alright, so...
Greg: Umm... I'm gonna fuck needles.
Greg: Cause, uh... That rum thing is good. Yeah. This girl is...
Shannon: Wild.
Jeff: Especially when she gets her needles in the eye.
Greg: Yeah, I mean, not a keeper, but fun, fun in the sack.
Greg: Yeah, I'm going to marry Arthur because it's steady and consistent and there's
Greg: something there. There's something there that's like very pretty and I don't mind being around.
Greg: Yeah, hearth of the homestead, fuck you.
Shannon: All right, you're dead.
Greg: Execute order 66.
Shannon: I'm going to marry needles Just because I don't want to get tired of fucking
Shannon: Hearth Of the homestead And then I'm gonna kill the unpronounced.
Jeff: Makes sense.
Greg: That follows. All right.
Jeff: That was episode two hundred and five hundred.
Greg: Five hundred.
Jeff: Two hundred and one. Zero zero.
Greg: Five hundred twelve. So this is This is your new favorite?
Shannon: He's my musical soulmate.
Shannon: I just his,
Shannon: His lyrics on this newest album, Stick City, or Stick Season, too much alcohol.
Greg: My opinion about music is terrible, so don't listen to me.
Shannon: Yeah, it speaks to my soul, because my heart's still in New England.
Greg: This is really country to me. No, it's folk.
Shannon: It's Folk. It's Folk.
Jeff: This one.
Shannon: It is. This one, yeah. If you were just listening to this one,
Shannon: I could see what you could say.
Jeff: This bridge is kind of Nashville, yeah.
Shannon: Go to his song. Well, anyway.
Greg: Oh, this is probably the weird USB bug.
Jeff: It's back, baby!
Shannon: Yeah, he's my musical soulmate. He actually replied to my comment on Facebook last week.
Jeff: Look at her, I guess I gotta give her a hall pass if he's interested, right?
Shannon: I'm a top fan on Facebook.
Greg: I remember, I forget the comedian, but it was like, yeah, so my wife chose a
Greg: hall pass, he chose like Leonardo DiCaprio.
Shannon: Yeah, I know, yeah.
Greg: And so I chose, you know, Fran from across the street, the babysitter.
Shannon: The really sad thing is, this guy, he's younger than my middle child, so.
Greg: Well, it's still a fuck.
Jeff: It's tough to see he's blown up right now.
Greg: The whole pass is not, I gotta marry this person.
Shannon: It's just a fun fuck, right?
Greg: Yeah.
Shannon: Okay.
Greg: All right, everybody. Thanks. Thanks. Thank you. Join us, Gord.
Jeff: Right on the website. find the link.