Shannon: And it's the 14th, you know?
Greg: Welcome to Crafty Radio, episode 514, on October 14th, 2023.
Jeff: We hope all of you survived Friday the 13th and weren't ax murdered,
Jeff: because that's a bad day.
Greg: That would be bad. Yeah, that would be bad. Thank you to Marty for recommending
Greg: Vulpac. This is animal spirits from Vulpac.
Jeff: All right, I'm going to pour this one first because I know we're not going to
Jeff: drink the whole thing. So. Okay, cool.
Greg: So you're going to start with something from Founders Brewing Company.
Greg: This is their French Toast Bastard, which is their backwards bastard with the
Greg: breakfast treatment they say. 11.1% alcohol by volume.
Shannon: 11.1%.
Greg: Alcohol by volume, 50 IBU.
Jeff: But it's really, it's just all about that first impression with this beer.
Greg: Okay, aged in oak bourbon barrels with vanilla extract, cinnamon, and maple extract.
Jeff: Yeah, so they have like, I forget what the original one's called,
Jeff: but they had a Scotch Ale Bastard, or Old Bastard or something,
Jeff: and then Backwoods Bastard was the bourbon barrel version.
Jeff: And now because of flavors, they made a French toast version of it.
Shannon: Smells so breakfasty.
Greg: It smells like Aunt Jemima.
Jeff: It smells like, to me it smells like if you're making like French toast flavored
Jeff: candies, you know, like where, you know, like a hard candy that you suck on,
Jeff: but it's like- Like a butterscotch candy.
Jeff: Or maybe French toast jelly bellies, you know, that kind of thing.
Greg: It does have a lot of like, I don't know if artificial, but definitely a lot
Greg: of vanilla extract aroma.
Jeff: Mm-hmm Sweet very very sweet.
Greg: I know what I would expect as much.
Greg: Yeah But why incur the cost of putting it in bourbon barrels is my main question
Greg: If you're gonna mask it with so much flavor To make it a whale,
Greg: you know, yeah, I suppose But yeah,
Greg: this is kind of like let's turn everything up to 11 and Then add some extra
Greg: things to it and also make sure those are Overboard as well. Mm-hmm. Why not?
Jeff: Yeah, just add peppermint extract, too Yeah, it's it's just yeah,
Jeff: it's a thing and that's about all it is Shannon picked up a four pack of this
Jeff: before we're maker camp.
Jeff: She also picked up a case of Southern tears harvest IPA You figure a seasonal
Jeff: beer, easy peasy, freshy, it was from last year. Oh, wow.
Jeff: It was best by January 1st, 2023.
Shannon: Which didn't say that on the box, it said it on the bottles inside the box. Telling you.
Greg: Do you get a circus peanuts flavor from here? Because I think it's just the
Greg: over sweetness. It's just like sugar. Mm-hmm. So,
Greg: much.
Jeff: It's been so long since I've had circus peanuts. Maybe a little bit,
Jeff: yeah. It's just over sweet.
Greg: It's just like, sweet, too sweet. Yeah. It's just not enjoyable because it's,
Greg: It's fun for like a sip or two, but after that it's just like, okay.
Shannon: It's too artificially.
Shannon: Artificially. Too artificially made.
Jeff: Artificialiciousness.
Shannon: Yeah.
Greg: Artifician bitch.
Shannon: Oh, we don't have a...
Jeff: A dump bucket? I still gotta find the Craft Beer Radio dump bucket. I know we have it.
Shannon: There's...
Jeff: What I'm saying, the official Craft Beer Radio dump bucket. I know I moved it here.
Greg: It must be here. here. So, um, while we're clinging and the thing is the AI
Greg: will probably completely get some of these out. It's a, it's a dump bowl.
Shannon: That's big.
Jeff: Just dump it.
Greg: Dump it. Dump.
Jeff: And we can, it's a nice, it's a nice mixing bowl. We can mix that beer into something later.
Jeff: Pancakes Exactly All right. So I,
Jeff: I wanted Greg to experience the the thing it has been experienced And now let's
Jeff: go on to this prison city farmhouse sale That's switching Everything's a switch.
Jeff: Do you want to do the other?
Jeff: Imperial stuff no no no no Well, you gotta go.
Shannon: Oh, that's what I had next on my list. No, it's not really true.
Greg: That's fine Okay, so you're heading up all the way to prison city with the capital
Greg: P and that rhymes with P and that stands for Paul.
Shannon: Yes.
Greg: This is Northern Lights, a farmhouse ale, Sutter aged mixed fermentation farmhouse
Greg: beer with noble hops, tetananger in fact.
Greg: Uh, 5.3% alcohol by volume.
Jeff: Here, let me get all the glasses so I can try to not have stratification.
Shannon: So, so Shannon, what have you been doing lately? What have I been doing lately?
Jeff: Well, I'm pouring this beer. You might as well regale us with a story.
Shannon: Oh, well, I recently learned how to power carve.
Greg: Power carve.
Shannon: Power carve.
Jeff: What is power carve?
Greg: Is that like carving a power wheels?
Greg: Or carving with power, like a power glove, like a Nintendo power glove?
Shannon: No, it's carving with a Dremel tool and making beautiful, or not so beautiful
Shannon: in my case, wood objects, like a spoon.
Shannon: I made a spoon and today I worked on a piece of cherry wood,
Shannon: right, and carved some mountains into it.
Greg: I do remember in my woodshop class starting with a piece of wood and ending
Greg: with a piece of wood. So I did accomplish.
Jeff: Woodshop is turning one kind of piece of wood into a slightly different piece of wood.
Greg: Yep. But what makes it power carving?
Jeff: Instead of whittling with a knife or a gouge or something like that, it's a tool.
Jeff: So we We have a couple of different size tools. We have a Dremel,
Jeff: which does smaller fine detail stuff. But then we also got these carving discs for an angle grinder.
Jeff: And that's like pretty aggressive, like makes sawdust fly everywhere and kind
Jeff: of a little bit of adrenaline pumping.
Jeff: And yeah, so she, we just got those things in the mail yesterday.
Jeff: So just getting started and I had to do a couple of repairs on the angle grinder
Jeff: so it was safer for doing something.
Greg: Before we get too far into it, but it's like, what's a big scissor thing called?
Jeff: Shears.
Greg: Shears. So it's like shears versus like an electric hedge trimmer. Yeah.
Jeff: But so yeah, you just have these, you should, I'm not going to go get it,
Jeff: but the kind of, there's a couple, two brands that are really popular right
Jeff: now in these kinds of power carving things.
Jeff: There's one called cut saw and one called saber tooth because there's burrs on it.
Jeff: So it's C S A B U R R. Get it? It's funny. Saber tooth was at the maker camp
Jeff: that we went to. They had this big table set up with the little kind of Dremel stuff you could use.
Jeff: But the, when you put it on an angle grinder, it looks like this just giant
Jeff: spiked wheel of death that you're or like cutting one out. It's a pretty, it's a thing.
Shannon: It's a little intimidating, but it's also exhilarating. And.
Shannon: Really fun to be glittered up with Sawdust from head to toe.
Jeff: I didn't wash all of the French toast I mean, oh no, but look I can't smell
Jeff: this beer. I smell French toast.
Greg: Oh That's too bad because I smell this beer. Yeah, it's not as nice a weedy Weed ish and lemony.
Jeff: I even poured water into mine and drank it, but I still smell That damn last
Jeff: beer What are you doing Cooper he threw up or something?
Shannon: Yeah No, he's eating it get out here. Hey,
Shannon: oh boy That's that's for Jeff I can't do it cuz I'll lose mine too and then he eats it too,
Shannon: so that's a Exciting so he likes to clean up after himself.
Greg: Hmm Let's talk about this beer while Jeff is, uh, I don't know, did you pause it?
Shannon: Cause you can pause it, you know? Yeah. We could pause it.
Jeff: Yeah, we should. I would have definitely. All right, we're back.
Jeff: First time the show has ever been delayed by dog puke.
Shannon: Thank you, Cooper. Don't do it again.
Jeff: I was trying to lick up whatever I didn't wipe up, idiot.
Greg: So, the flavor of this beer is...
Greg: Oh, it's a farmhouse. It's got a little bit of a bread thing there.
Greg: It's got a little bit of that dustiness.
Greg: Yeah, dusty.
Greg: After the last one, it's an overwhelming amount of like flavor.
Greg: This is much more subtle.
Greg: So getting my tongue sort of used to it. And also I think it's a little cold.
Greg: So I can bring out one of my first little things here. Uh, you know, Vsauce.
Jeff: Yes.
Greg: Do you know of Vsauce?
Jeff: He's a YouTuber, science YouTubers that we watch, but he doesn't put out too
Jeff: many videos, so we haven't watched him lately.
Greg: But he does have this subscription thing, this curiosity box,
Greg: which is a bunch of science toys. And that's kind of right up my alley.
Greg: So this came in the newest curiosity box.
Greg: This is a denary dice set. A denary is a, is a group of 10.
Greg: So these are 10 dice of all different sizes.
Jeff: Oh, okay. So I've seen like his shorts where like he was rolling like the one-sided
Jeff: dice. Yeah. You know, so like first off, someone's going to like,
Jeff: how do you have a one-sided dice?
Greg: And here it is. It's a, basically it's a cylinder with sort of tapered ends.
Greg: And if you roll it, it will always come up as a one.
Shannon: These would be fun to carve.
Greg: You could totally do this. You're supposed to be like guaranteed to be as fair as possible to so.
Shannon: Guaranteed to be what?
Greg: As fair as possible.
Shannon: Oh, really?
Greg: So that one should 100% of the time to be a one. Really?
Shannon: Yeah, go for it, roll,
Shannon: it. All right.
Jeff: It came up as a one.
Shannon: It's a one. It's a one.
Greg: Yeah, the interesting ones are the ones that are not like the botanics I was used to.
Jeff: Yeah, so like this one that rules a five, five-sided dice, how would you do
Jeff: this, right? So this one's interesting.
Jeff: And making this one fair is also interesting, right? Yes. All right,
Jeff: so let's, I want to talk about the five-sided dice real quick.
Jeff: All right, let's do it. Five-sided dice is a equilateral triangle cylinder, right?
Jeff: So it's, if you look down from the top, it's an equilateral triangle,
Jeff: but then it's extruded up and it's how far that extrusion is,
Jeff: is probably very important to make this thing probabilistically fair, right?
Jeff: Because you don't want it to land on its faces more than it lands on one of its edges.
Jeff: If it lands on one of its edges, there's three edges and the numbers are carved
Jeff: near the points. So whatever point is pointing up is the number that it gets.
Jeff: But yeah, this is crazy that, you know, it's just as, it's twice as likely to land.
Jeff: Three to two is likely to land on its edge versus its face, which.
Jeff: From its shape, seems like it should be the opposite.
Shannon: Yeah, yeah.
Greg: But yeah, it has to do, like you said, with the extrusion and how much that
Greg: is. And they mathematically figured out the deal.
Greg: And that's I just rolled a five. I just rolled a three and I just rolled a one
Greg: and I just rolled a one, a four. So, I mean, yeah, like it's.
Jeff: That's really neat to me. Okay. So six sided dice. That's amazing.
Greg: Never heard of that before. I like the three sided die too. Oh yeah.
Jeff: The three sided die. I mean, it's kind of what you, I would have expected.
Jeff: It's kind of a, take some, take some clay, roll it into a coil,
Jeff: like a tube, and then just put three flat indentions on it.
Jeff: And then the number is what side points up. So it's, So the numbers are on like the, the apexes of it.
Greg: Yeah.
Jeff: All right. So seven takes the same strategy as five where it's a Pentagon that's
Jeff: extruded the right amount to make it have the right probability of landing on its face or its edge.
Jeff: Actually, no, you want it to land on its edge five to two.
Jeff: So you want it to, that's why it's, that's why it's taller. and the faces are smaller.
Jeff: That's neat. Okay. I've seen eight sided dice before and nine sided.
Greg: Similar, but it's now a, it's a, is it a heptagon?
Jeff: Septagon. Seven sided, which isn't a shape you see every day.
Greg: Yeah, I guess it is a septagon. Yeah.
Jeff: And then the 10 sided dice. What does that one look like?
Shannon: I'm busy trying to put this in the car.
Greg: I've seen ten-sided die before, so it's just, it's two, um...
Jeff: Five-sided domes?
Greg: Like, yeah, two, uh... They're offset.
Jeff: Yeah.
Greg: But it's two five-sided, yeah.
Jeff: Five-sided pyramids kind of put together. That's cool.
Jeff: Yeah, the ones you normally don't see, the five and the seven,
Jeff: are the ones that are pretty neat.
Greg: Well, the ten, natural ten.
Shannon: Whoop.
Greg: Then a one natural one. So critical success and a critical failure.
Shannon: Yeah, that's really neat.
Greg: Yeah. So it's like, I don't know if you're ever going to use,
Greg: I remember going to use them, but it is a cool, like little piece of, Hey, isn't that neat?
Shannon: And that's kind of the, so you get something like once a month,
Shannon: it's once every three months.
Greg: So, and this is one of the things that came in it and this is the coolest thing
Greg: I love the stuff the game and I think, but yeah, it's neat.
Jeff: That's,
Jeff: cool.
Jeff: Now last week Shannon and I went
Jeff: up to East Durham, New York to go to the Catskill Mountain Maker Camp.
Jeff: And that was a bunch of fun. A friend of ours, Craig, who runs the Barefoot
Jeff: Forge, kind of told us we should go and encouraged us to go. And we went.
Jeff: And we went two days early and did hiking the first two days up in the Catskills.
Jeff: Had some pretty nice hikes. And then the rest is Maker Camp,
Jeff: Friday, Saturday, Sunday, where they have a bunch of tents set up with with
Jeff: different companies or individuals who are demonstrating things,
Jeff: different classes, lots of hands-on stuff.
Jeff: You could blacksmith, you can power carve, you can make- Make leather objects.
Jeff: Oh yeah, there was leather work that was super popular. We could never get into
Jeff: that one. Now there was a jewelry making area.
Jeff: There was, you could make pens on a, make wooden pens on a lathe.
Jeff: The one I need to get, the one I'm going to like get there early and try to
Jeff: get into next year is there's this place where you make like axe handles and
Jeff: hammer handles and stuff.
Jeff: But manually, like with draw knives and these like benches that you sit on that
Jeff: clamp them and things look like lots of fun. Yeah.
Greg: They have like a knife sharpening thing you could train there?
Greg: Because that would be a cool skill to have.
Shannon: They did have.
Jeff: Not so much skill, but yeah, they had a couple of the really good Tormek knife sharpeners.
Jeff: So there were certain periods of time where you could bring your knives,
Jeff: get them sharpened and stuff like that.
Jeff: There was welding. There was welding, two welding areas. We got to TIG weld
Jeff: a little bit. That was fun.
Greg: That was a lot of fun. TIG weld, explain.
Jeff: It has different, three main kinds of welding, right?
Jeff: There's stick welding or arc welding, right? that looks like you have jumper
Jeff: cables and in one jumper cable you put this big long stick, which is the electrode
Jeff: that you put down on the metal, which has a ground to it and it arcs and melts the metal, right?
Jeff: And then there's MIG welding, which is like the stick welding is like the old school thing.
Jeff: MIG welding is the more popular, more modern thing where you have this little
Jeff: gun and inside the gun there's this wire that feeds out and there's gas that
Jeff: shields where the wire feeds out, so it doesn't oxidize, you get a cleaner weld.
Jeff: So the wire comes out, it's positively charged, things grounded,
Jeff: it arcs, deposits metal down, and then you have an argon gas mix that shields
Jeff: the weld, so you get a cleaner weld.
Shannon: Which we've both done in the past.
Jeff: And then TIG welding is a more,
Jeff: I mean, this is a gross generalization, but it's kind of a more fine-tuned,
Jeff: detailed work kind of welding. It doesn't have to be, but in general, your first difference.
Jeff: So you hold it more like a pencil and it has a tungsten electrode and it arcs
Jeff: and you just kind of add feeder wire to it and you can use it to kind of melt
Jeff: different pieces of metal together and stuff like that.
Jeff: But it's really up and close, like your head's only like six inches from what
Jeff: you're working on and like the distance of the electrode to what you're working
Jeff: on, it's like a 64. I hope you're wearing good eye protection because. Oh yeah.
Shannon: You have a welding mask on.
Jeff: You have a welding mask on. It's, you do a blind, right? Like not instantly,
Jeff: but within moments if you didn't have a darkening mask on. But anyway,
Jeff: like you hold the thing, like you're working, like the arc's like a 64th of an inch long.
Jeff: So you're really in there close and you're, you know, fine motor control kind of thing.
Shannon: It's very challenging.
Greg: So is the MIG welding kind of like, it sounded a little bit like vacuum welding a little bit?
Jeff: It had that... Well, the TIG has argon gas too to shield it,
Jeff: because otherwise you get all
Jeff: kinds of oxidation and crud in your weld and it's not a very good weld.
Jeff: So all the modern kinds of welding, like those,
Jeff: have gases, shield gases, that flow out of your tool, the gun or the pen,
Jeff: you know the cup and it just kind of flows over what you're welding so it keeps the oxygen away.
Jeff: The stick welding, the stick is kind of coated in a solid flux and when the
Jeff: arc it melts the flux and the flux makes the gas so that kind of you know so
Jeff: whenever you're doing welding you always need something to shield oxygen away from the weld.
Greg: I know that like vacuum building is something you have to worry about in space,
Greg: because no oxidation layer.
Greg: So essentially, the metal's a crystalline structure that then doesn't end.
Greg: And when it joins to another piece of metal with no oxidation layer,
Greg: there's no reason why those can't be joined.
Greg: And so they are. And that has become a real problem when you're,
Greg: especially when you have a satellite that let's say has to deploy something.
Greg: And you know, they make them in clean rooms and you know, and then there's some
Greg: piece that is, that hasn't been, doesn't have an oxide layer.
Greg: And suddenly another piece of metal attaches to it, maybe doesn't have an oxide
Greg: layer and suddenly you have now a joint piece of metal that wasn't,
Greg: that shouldn't have been there before. Vacuum welding.
Jeff: Oh, you mean just the vacuum, not adding, like, not melting the things together.
Greg: Yeah, there's no, it's just the fact that now you have two surfaces,
Greg: what were surfaces, but now are joined together and the crystalline structure
Greg: is the same, and there's no oxide layer to protect, to differentiate.
Greg: So once those two pieces of crystal are together...
Jeff: So they kind of heal together. Yeah. That's wild.
Jeff: I didn't know about that. When you're talking about vacuum welding,
Jeff: I thought it was about like having a welder using an arc to melt the metal,
Jeff: but doing it in a vacuum, which doing it in a vacuum and doing it in argon shield,
Jeff: kind of the same thing, other than pressure is different, you know, but it's both inert.
Jeff: You don't have the oxidation and whatnot.
Shannon: I don't like this beer. You don't? No.
Greg: I don't think it's that great. I think it's... I think it was kind of like, it's just kind of muted.
Shannon: Yeah, yeah, I was going to say flavorless, muted's better, yeah.
Jeff: There's a little bit of like a lemony tanginess to it, some wheatiness.
Jeff: To be honest, I'm tasting French toast, stupid first beer.
Shannon: Here, you want to taste mine?
Jeff: A few founders.
Shannon: Big fan of it anyway.
Shannon: It's, yeah, muted, dull, just flavorless.
Jeff: Yeah, no, here, try the French toast version, it's better.
Greg: I Wonder if you give that a swirl Is there any stuff and is there any gook in
Greg: there that will make it better?
Jeff: There's not much left anyway, but She's going back for seconds for the French
Jeff: toast farmhouse French toast farmhouse.
Jeff: This is not dull Yeah, this would be better if you poured syrup all over it.
Shannon: What was the ABV on that?
Greg: Oh, that was only 5.3.
Jeff: You can tell. Yeah. Yeah, when it said farmhouse, I just presumed it was a clean
Jeff: saison kind of thing. I didn't know it was mixed fermentation.
Jeff: You know, being a 5.3, like if you think like Grisette or something like that,
Jeff: the flavors we got aren't awful, but- No, it wasn't bad.
Shannon: No, it's not a bad- I mean, they're not awfully out of style for anything like that, but, yeah.
Greg: Perfectly drinkable.
Jeff: The thing that Shannon and I have been finding a lot lately,
Jeff: more than I ever remember from the previous iteration of the show,
Jeff: is that beers that like we have here and we're like,
Jeff: We have a couple nights later delicious, you know It's like I never realized
Jeff: it before never encountered it before to such a degree that We when we're focusing
Jeff: on these beers so much We tend to not like things as when we're watching TV. We like them a lot more.
Greg: Sure. Sure That's just the nature of what we do. But it also means that we find something fantastic.
Jeff: It's it's probably fantastic. Yeah. Yeah Let's go to the hoppy one.
Greg: Yeah, so this is Shoebrew 8-4 They call it a pixelated IPA,
Greg: but so here's an interesting story behind 8-4 8-4
Greg: is the famous or infamous ultimate stage
Greg: of Super Mario Brothers where It's the last stage of the original Super Mario
Greg: Brothers game where you're going against Bowser And you have to dodge all this
Greg: fire crap and you have to take a certain path Otherwise the parts of the map
Greg: repeats is that I don't remember that part,
Greg: but it's probably true So it's
Greg: American barley flaked wheat golden naked oats Honeymalt hopped with Motueka
Greg: galaxy Citra cascade and strata strata Seven point five percent alcohol by volume
Greg: Guess how many IBUs? Ummm... Sixty-six. Shannon?
Greg: Remember all those hops? 10,000 73 Jeff is technically closer at 14 What? 14 IBU.
Jeff: I didn't think it would have a heavy IBU load Because they're not using them
Jeff: in the bittering. They're using them for the flavoring and dry hopping and I
Jeff: picked this out, by the way It's an interesting one.
Greg: So it's got this sort of, it's got that milkshake-y look to it, very hazy.
Jeff: Oh, the label artwork, it's funny, I never thought about where 8-4 came from.
Jeff: But there is a Mario cap, there is the axe at the end on the backside of the
Jeff: drawbridge, or the rope bridge that you claim.
Jeff: There's I guess the fireball monsters, there's, I guess that's Bowser back there.
Greg: I guess so, or a shell, a spiked shell.
Jeff: I didn't realize that either. But it's not done in 8-bit, it's done in like
Jeff: fantasy D&D style artwork, you know. D&D, yeah.
Shannon: Yeah, I love the label.
Jeff: All right. So the beer pours. So the pixelated series, right,
Jeff: is what they started calling their hazy IPAs ever since hazies started.
Jeff: And they all have video game connotations.
Jeff: Like Jumpman, they said done ones from like Mega Man, Sonic,
Jeff: you know, all kinds of classic video games.
Greg: I mean it smells hoppy.
Shannon: Very hoppy.
Jeff: It has a creamy like a creamy almost cream not quite creamsicle but the cream part of the cream.
Shannon: Definitely.
Shannon: In fact I just had the orange creamsicle monster yesterday and that's what it
Shannon: it it has a little hint of that on the nose.
Jeff: It has 66 IVs of bitterness on the tongue. I don't know where that 14 came from.
Greg: That's what it says on our tab.
Jeff: Maybe that tab's wrong. I don't know. Like the first sip, it wasn't really kind
Jeff: of, from the aroma, I was expecting something a little more like full-bodied
Jeff: marshmallow fluff type of body on it.
Jeff: and it hits a little bitter up front, and then it kind of, the sweetness comes in behind it.
Greg: See, I was expecting something a little less confused, but I'm trying to find
Greg: the through line here, right?
Greg: What's the, what are they trying to get me to taste?
Greg: And I'm just getting a lot of stuff.
Jeff: The main thing that I latched onto is kind of this papaya thing.
Jeff: It's in a middle-late flavor. Hmm.
Jeff: I'm always, I'm always a fan of the, the, the fleshy tropical flavors, papaya, guava.
Greg: But then you've got that Motueka, which gives it a very kind of like a peach
Greg: pit type thing. And you've got Galaxy, which is going off into guava land. I don't know.
Greg: I taste this and I'm like, sorry, sorry, Shrebru. You're better beers in another castle.
Jeff: That was a setup.
Greg: That was a setup.
Jeff: The more I drink it, the more that body that I was missing in the first sip
Jeff: is kind of coming back to me. So maybe it was the change from the sour or the
Jeff: tart farmhouse from prison city.
Jeff: But now that I'm drinking it, it's kind of doesn't have that,
Jeff: And that kind of a bracing bitterness up front and it has that kind of creamy fluffiness.
Greg: So more confused. I just keep trying to figure out like, what's the,
Greg: what's the game that it's playing?
Greg: What's sometimes you like, I, we talked about before. I like a beer that tells
Greg: a story when the story is confusing.
Greg: that is a detriment.
Jeff: Yeah. I mean, I think the, like the primary flavor story could be a little more
Jeff: clear, right? It's a little muddled leading into it.
Jeff: I still think it gets there eventually with kind of those tropical fleshy flavors,
Jeff: but um, I get what you're saying.
Jeff: Peach pit's a neat call, because I am getting, when you take that bite of a
Jeff: peach, when it's almost gone and you're scraping your teeth up against the pit,
Jeff: that part of the flesh, you get some of that.
Shannon: Yeah, that is a good call.
Greg: This is the one where I'm, I'm almost like, I don't even know how good a drinker
Greg: this will be because it's, I would legit be drinking and be like, what's going on?
Greg: Um, yeah, I, I, I don't know.
Shannon: How long have we had these? About three weeks, I guess. Two weeks, two weeks.
Jeff: Yeah, it's two weeks.
Shannon: Two weeks. I'm just wondering, because I got this on tap, remember?
Shannon: Yeah. And it was really good.
Shannon: I like it, but not- Well, now you're on the show.
Shannon: You know, I'm on the show. Yeah. Definitely,
Shannon: you say the peach pit, and I taste it, but I do taste the orange creamsicle a lot.
Greg: It's- I'd want that to be a lot lighter. Every taste. brighter than these other
Greg: flavors would support it.
Shannon: Don't you taste it more though with every sip?
Greg: No, I keep tasting different things.
Jeff: This is the Shoebrew 8-4. 10 points on the label and the title though.
Greg: Yeah.
Jeff: That's for sure. All right, Casco Mountain Maker Camp. So we did all the makery
Jeff: things and then on the way back, Shannon had an adventure. I did.
Jeff: I mean, I had an adventure too,
Jeff: but I was in the comfortable confines of a brand new Ford F-150. You are.
Shannon: That's practically drives itself.
Greg: You didn't get a Cybertruck?
Jeff: No. So Craig, our friend up there, he's also this fanatic for- Oh, God.
Greg: I heard so much about Craig today.
Jeff: I know.
Shannon: Craig, Craig, Craig.
Greg: Craig, Craig, Craig, Craig.
Jeff: So he was, he's a fanatic for late 80s Volkswagen camper vans.
Jeff: So he rescues them out of fields and rehabs them. And he found one earlier in the year up in New York.
Jeff: In Vermont? No, it was in New York.
Shannon: It wasn't in New York? I thought it was in...
Jeff: No, Blue was from Vermont.
Jeff: Oh, okay. Different vans, different story.
Shannon: Different van.
Jeff: But so this thing was parked in a field for like 15 years, 12 years,
Jeff: something like that. Totally rat and mouse infested.
Jeff: He has the first video up on Barefoot Forge's YouTube if you want to watch it.
Jeff: But his goal was to get it running and drivable.
Jeff: But then his problem was that he was going to have two vans in East Durham,
Jeff: New York, and he could only drive to one home, right?
Jeff: So I hauled some anvils up to make her camp for him. So we were at his place getting the anvils.
Shannon: Well, you were. I was home.
Jeff: Okay.
Shannon: Well, he called me from your phone.
Jeff: So he's like, yeah, I don't have any friends that can drive a stick.
Jeff: So I might have to leave the blue bus there and then fly up in the spring or
Jeff: something and bring it back. And I'm like, well, Shannon can drive a stick.
Jeff: And I'm like, let me call her. So I call her and...
Shannon: Well, he, yeah, well, I answered it was him on the phone,
Shannon: but yeah, he asked me if I would,
Shannon: if I could drive a manual and I was like, yeah, I've been driving a manual since
Shannon: I was 13 in a field and I've had more manuals than I have automatics, so.
Jeff: So he got the van running and Sunday, so his other van, the one Shannon drove
Jeff: home, she He wasn't gonna make her drive the one that hasn't driven a mile in
Jeff: a decade, right? But his other one, these things are rare.
Jeff: He didn't tell us this till we got home, but it's like the lowest mileage one
Jeff: in existence. It's worth like $130,000.
Shannon: Yeah. So, back to last weekend.
Greg: So you were, of course, driving around like crashing into things, but like, yeah.
Shannon: Yeah, definitely. No, he, was it Saturday morning, Sunday morning?
Shannon: He said, all right, this was before I even had my first cup of coffee.
Shannon: And that's like a no-no. You don't even talk to me before my first cup of coffee.
Shannon: But I spend an hour praying to the coffee gods every morning.
Shannon: And he comes over to our tent and he's like, hey, you're ready for that Driving
Shannon: tests. I want to see how your skills are He totally wanted to make sure that he was solid.
Jeff: So like because if she wrecked his transmission, it's Big bucks to replace that
Jeff: They're pretty hard to find.
Shannon: So yeah, I Said well, I have to have a first cup of coffee He said we can get
Shannon: coffee on the way that will drive to the milk run the milk run and get coffee
Shannon: But you're driving I'm like,
Shannon: all right And I drove and I passed with flying colors, I might say.
Shannon: I kicked ass. I didn't just pass, but I kicked ass.
Greg: There you go. Well, if you, like you said, you've been driving since you were
Greg: 13 and that was, you know, what, four years ago? So yeah, so you've had a lot of experience.
Shannon: Right.
Greg: Actually, that's not good, because that would make you 17 and that would be
Greg: bad for you. 10 years ago.
Shannon: Yeah, that's better. So, yeah, my first vehicle, when I turned 16,
Shannon: was a Volkswagen, but it was a Bug. Baby blue.
Greg: Still kind of cool cars, I think.
Shannon: Volkswagen Bug, 1970. Yeah.
Greg: Classic.
Shannon: Yeah. So I drove Baloo all the way home from Catskill. And you have to take factoids.
Jeff: Over 400 miles. Because the things really can't.
Jeff: They can't like go 60 miles an hour for a drive. So you have to take back roads
Jeff: the whole way. So it was a fun drive.
Shannon: It was fun. It was a beautiful drive. First of all, Monday was perfect weather.
Shannon: It was, I don't know, 65 degrees, 60 degrees.
Shannon: Sun was shining. There's beautiful skies all the way home.
Shannon: The fall foliage was gorgeous, you know, up there in the mountains.
Shannon: and you're passing all these beautiful farms and it was just, it was a gorgeous drive.
Shannon: I don't know if Jeff enjoyed it so much because he had to, you know,
Shannon: follow both of us and we caravaned, we had walkie talkies or CB radios, not walkie talkies.
Greg: I was going to ask, what's the infotainment system like on one of those old ones?
Shannon: Oh, so he has, yeah, he has a nice stereo and the one that I drove and he synced it to Bluetooth.
Shannon: No, not quite that. But he did sync my phone to it so I could listen to Noah
Shannon: Kahn all the way home and talk on my CB radio.
Shannon: And I had a blast. I mean, the surprising thing is we really,
Shannon: none of us. There you go. None of us thought that Heidi is the the one that he just,
Shannon: you know, brought back. None of us thought that that one would make it all the
Shannon: way to Pittsburgh, and surprisingly it did with no hiccups. We only had to pull
Shannon: over one time, and it wasn't even for us.
Shannon: It was to help somebody else who had a broken down car.
Jeff: We were just getting started. We were like less than 10 miles into the trip,
Jeff: and we drive past this guy who had a broken down car.
Jeff: And, you know, we had to stop because it It would just be too bad of karma.
Jeff: So I drove him a couple of miles down the road to someone he knew.
Jeff: This guy had just gotten his first smartphone, just got an iPhone.
Jeff: It didn't have any contacts in it.
Jeff: Didn't know how to use the phone app. Like he couldn't.
Shannon: He couldn't.
Jeff: So part of us stopping was showing him how to make phone calls.
Greg: Like Craig. It's funny that these things that we call phones,
Greg: they have a phone in them, but they're hard to use.
Shannon: Craig literally, I'm saying his name again just to, I'm going to do as much
Shannon: as I can through the show to annoy you now, but he literally says to the guy,
Shannon: no, I want you to do it again so you can show me that you know how to work your phone.
Shannon: Like he's literally taught him how to use, how to make a phone call.
Greg: You got to put the phone icon on the dock so that it's always there. I think it was there.
Jeff: It was there. No, he got it like a day before. Yeah.
Shannon: And he wasn't young. I mean, so obviously. And he was having a hard time,
Shannon: but the karma for saving this man got us all the way.
Shannon: And then we celebrated with a bottle of champagne in the front yard of Craig's
Shannon: house with Craig's parents. Whose house? Craig's house.
Shannon: So it was a lot of fun. It was a joyous day. It was a beautiful way to end the week.
Jeff: Waiting on you babe.
Greg: So the next beer we have here is from Allagash. This is a Cool Ship Resurgum or Resurgum?
Greg: Resurgum Barrel-aged blend of spontaneously fermented beer. So it's a blend
Greg: Uh Pilsner malt raw wheat aged hop 6.3%.
Jeff: Alcohol by volume Uh, this is bottled Bottled January 19th, 2015 Oh, okay.
Greg: So a cooled overnight using outside air temperature in a traditional large shallow
Greg: pan known as a cool ship. So that's where cool ship comes from.
Shannon: Say that again? I wasn't paying attention.
Greg: The beer is cooled overnight using an outside air temperature in a traditional
Greg: large shallow pan known as a cool ship.
Shannon: Oh.
Jeff: You saw it.
Greg: So during the process, naturally occurring microbiota from the air inoculate
Greg: the beer, in the morning it's transferred into French oak barrels,
Greg: where the entire fermentation and aging takes place.
Greg: And this is a blend of one, two, and three year old spontaneously fermented beer.
Greg: As we said, 6.3% alcohol by volume.
Jeff: Yeah, so it's kind of like a traditional giz, geez, with the one,
Jeff: two, and three year blend.
Shannon: It's very golden, bronzy colored.
Jeff: Oh, Greg is bringing out his next thing from his bag of tricks.
Jeff: Cooper, her bag's rustling, it's like, you got another toy for me?
Shannon: Greg's been coming over and bringing Cooper toys, so now...
Greg: Yeah, and today Cooper barfed for me as a thank you.
Jeff: That was from all the grass he ate earlier when he was out in the backyard with us.
Greg: I've grown to really, to like Cooper a lot. And so Cooper gets toys,
Greg: you know, I mean, I don't spend a lot of money on these things,
Greg: but I spend some because, hey.
Jeff: And he, he loves it.
Shannon: He does. He does. He knows your car now, by the way.
Greg: I, in, so in, in what, uh, six months or so, I'm going to probably have a new
Greg: one because my lease is up, so.
Jeff: So he'll have to learn the sound of your new car. But yeah, like when she says
Jeff: he knows cars, he can't see out the window, so he knows the sound of the car.
Greg: Okay. So here we go. So color golden, bronzy golden.
Shannon: I think it's, well, I guess it looked more bronzy when they were all sitting.
Jeff: I poured almost the full bottle, except for the dreggiest of the dregs.
Jeff: So we got a little haze in the glass cause you know, I wasn't carefully decanting
Jeff: it. But if we did, we wouldn't have nearly as much beer. It's only in a 375
Jeff: milliliter bottle, green bottle, like a good Lambic would be.
Greg: It does smell about what you'd expect for a Houssini-Lambicki-type thing.
Jeff: So I don't know if I didn't know this or if I forgot this, but Allagash actually
Jeff: got their own species of wildly fermented brett.
Jeff: You know, it's like brett portlandi or something.
Jeff: But internally, they call it Bret Michaels.
Greg: They don't call it Craig? No.
Jeff: They probably haven't met Craig, or they would. They would, yeah.
Jeff: We don't need to artificially grow the legend of Craig.
Shannon: No, we do not.
Greg: Hot damn, there we go.
Shannon: Wow, that's full of flavor.
Greg: Now we're talking. So, yeah, you're immediately hit up with this big tartness, big acetic hit.
Greg: And then, ooh, there's like a raisiny cherry thing at the end with a mix of
Greg: the little bready dustiness.
Jeff: Yeah, it's limey, like lime, lime acid, kind of a, man, the fruit flays are out.
Shannon: What's going on?
Jeff: Which is funny, I know, but like, we haven't seen fruit flies in our kitchen in weeks.
Shannon: Do we have onions downstairs? I'm gonna have to go look and see.
Greg: Last time we had Cooper barfed up some some fleas Nats some some gnuts Okay, so why Do you want to see a,
Greg: picture Actually, I know and I was like I I legit have nothing against craig.
Jeff: I just think it's a funny joke funny runner That'll have to be the title of the show, I guess.
Shannon: You're trying to get the splinter out of your finger, aren't you?
Jeff: I am. It's bugging me. Do you want to tell us how you got that splinter?
Jeff: I think I just got it. Woodworking.
Jeff: Well, let me... I had this one yesterday.
Shannon: You were talking about making stuff, so.
Jeff: Yes.
Greg: And a while back, I just sort of got ahead of myself, and I was like,
Greg: I saw some things for purchase, and I was like, yeah, I'll buy them.
Greg: And I came to the realization later that I'm not good at making things.
Greg: I have shaky hands. I just don't have the right, both the mindset and just the
Greg: right, like, physical tool set, let's say, to do it.
Greg: So I have these things that, first of all, I just want to give you. If you want them, cool.
Greg: If not, I don't know, do whatever you want with them.
Jeff: I'll probably make them and give them back to you, but yeah, let's see what we got.
Greg: This is an oscilloscope.
Jeff: Okay. Actually, I probably go downstairs and give you a completed version of this.
Jeff: I probably, there's, there's someone cloned this oscilloscope kit and all the
Jeff: Chinese people sell this thing and I bought one because real oscilloscopes are expensive.
Jeff: I Could do through the magic of buying two I Could give you a completed one
Jeff: of these and like now the time takes me go upstairs and come back up That that is come on.
Greg: Are you sure but that wasn't what I wanted find it that quick.
Jeff: Yeah No, I saw it already today.
Shannon: Oh, wow.
Jeff: I know exactly word Wow, but let's see.
Greg: So here is I Can build this one for power and I had some nine volts to in here
Greg: Um, and this is a function generator for...
Jeff: I don't have a function generator.
Jeff: Yeah, no, these, these, um, your eyes were bigger than your mouth.
Jeff: These are not beginner soldering projects. Yeah. That one, um,
Jeff: was fairly involved. And, and I mean, this is a big bag of parts here too. So. Yeah.
Greg: So when I saw them, I was like, oh, okay.
Greg: And realized that I...
Jeff: This one doesn't come with the acrylic case.
Greg: Even doing like fake, like simple stuff, I'm just not good at. Like I made some...
Greg: The craft project that I most recently did was there are these little magnetic
Greg: ledges I put into Fermi's terrarium,
Greg: and I drilled holes and took plastic plants and hot glue and put a little plastic
Greg: plants in there so that the ledges have like hiding spots.
Greg: And this it looks like crap. I just I just am not good at this kind of work.
Greg: So first of all, have at it. They're yours.
Shannon: Do what you want with them.
Greg: The second thing, however, is an ask.
Greg: I'd like you to make something for me and I will pay for all of the parts and
Greg: for your labor as well. What is it?
Greg: The first thing I want you to make, you made before.
Greg: I want an acoustic levitator.
Greg: It's one of the coolest things you ever made. I want one. I want to have one.
Greg: You know, have you seen this before?
Shannon: I don't.
Jeff: You might've seen pictures. It's the thing that I made with Allie.
Jeff: Made the styrofoam beads float.
Shannon: Yeah, yeah, yeah, I did see it. I did see it.
Greg: Is ultrasound to make standing waves? Yeah, I totally want one.
Jeff: Okay. Yeah, I know price isn't a thing for you.
Jeff: The ultrasonic transducers are the priciest part of that. Yeah,
Jeff: I figured it was gonna cost a hundred bucks to get like this.
Jeff: $70 when I built it before.
Greg: And then once you have that, I have a second project.
Jeff: Okay.
Greg: Um, we'll taste the beer and then we'll see what we think about the second project.
Jeff: Taste the beer.
Greg: Well, we should talk a little bit about the beer.
Jeff: Yeah, the Resurgium, the cool ship Resurgium from Allagash, 2015 bottling.
Jeff: We got this when we were up there on our trip and we had the seller's tour.
Jeff: So we got to peek through the little through hole to look at the cool ship.
Jeff: If it wasn't raining that day, the host said she would have let Shannon and
Jeff: I go around and walk into the cool ship room and get to see everything.
Jeff: But yeah, they had some real whales for sale in the cellars.
Greg: I would say this is really good. This is sort of a classic, classic goods.
Greg: It's got like everything I would want from there. It's also something that is
Greg: not a beginner beer, right?
Greg: This is not something that you would bring somebody who's new to beer and say, try this.
Shannon: No.
Jeff: Now someone who has got their sour beer training wheels off, right?
Jeff: This one has fantastic complexity. It's not too tangy, too sour, too bready.
Jeff: It's not too, yeah, it's as far as gooses go, this one's subtle,
Jeff: right? This one, but it's not boring.
Jeff: It is, it's right in the middle of all the things you want.
Greg: Yeah. This is really, really good. It is.
Shannon: It's hallagash.
Greg: So the next thing that I'd like to make, once you're done with that,
Greg: is we've actually talked about it, or you mentioned something about it at one point.
Greg: And in thinking about it, yeah, I want one too.
Shannon: You already have a bowl.
Greg: One of the coolest things that Jeff and I did physics-wise ever was we made a cloud chamber.
Greg: Those are, it's really cheap to make a cloud chamber, but it takes up a lot
Greg: of space and got to get dry ice.
Greg: I like a peltier cold cloud chamber.
Jeff: All right. Yeah. So Shannon's like, what's a cloud chamber? Some of the listeners,
Jeff: most of the listeners probably are too.
Jeff: Cloud Chamber, the one we made before, let's describe the one we made before,
Jeff: then we'll talk about the Peltier cool one.
Jeff: It's a very basic DIY science project that you can do with an elementary school kid.
Jeff: You get an aquarium, you know, like a, what is that, five gallon,
Jeff: 10 gallon aquarium, whatever, the ones that are like this big, right?
Jeff: The size of several bread boxes, whatever.
Jeff: And then you have to hot glue some felt to the bottom of the aquarium.
Jeff: And then you soak that in alcohol, like 99% isopropyl alcohol.
Jeff: And then you flip it over and you put it on a cookie sheet.
Shannon: You flip the aquarium over?
Jeff: Yeah. Oh, okay. So the alcohol's in the felt. And then you put that on a cookie sheet.
Jeff: open side down and you put dry ice underneath the cookie sheet and The cold
Jeff: yeah, the cold radiated radiates up through it.
Jeff: It causes the alcohol vapors to condense So you actually it's like,
Jeff: you know, those you know, it was super duper foggy Yeah in Maine you can in
Jeff: the cloud chamber You can see the particulates of alcohol vapor and then so
Jeff: it's a cloud whoop-dee-doo do.
Jeff: Cool part is when high energy particles from outer space fly through it,
Jeff: you see the little trails they leave. They zoop.
Jeff: So you can see these little trails through the cloud.
Greg: You literally see particles. Well, you see the effects of particles,
Greg: but you see, you know, cosmic rays and stuff like that.
Greg: You can, it's a way to actually demonstrably see subatomic physics right there.
Greg: And it's real, it's real easy to do.
Jeff: And you could also bring in your own sources of ionizing radiation,
Jeff: like the smoke detectors that have americium in it.
Greg: Yeah, I pulled apart one and you could see like the little helium alpha particles come out.
Greg: So it's just, it's a cool thing, but take some space. You got to find dry ice, all that stuff.
Greg: So a Peltier cooler is a thermocouple, basically, in reverse.
Greg: It uses electricity to create a, you know, a hot surface, which then it causes
Greg: there to be a cool surface.
Greg: And so instead of, instead of using a dry ice, which is, you know,
Greg: you have to get it, you can actually turn on your Peltiers and your fans.
Greg: So your thing can cool down enough, but then you get it cold enough so that
Greg: you can have a little surface that you can do the,
Greg: to have your own little cloud chamber
Greg: or like cloud, like it wouldn't be a chamber so much as sort of a...
Greg: It's still a chamber. It's a smaller. Yeah.
Jeff: They're more cylindrical, I think.
Greg: It also requires light coming in it. Like you'd have light that's very close
Greg: to the bottom in order for it to hit.
Jeff: Yeah, you need a raking light that shines across it. So it illuminates the mist,
Jeff: the vapors, the condensed vapor a certain way.
Jeff: And yeah, it's really like, I mean, when we build it and like,
Jeff: you're like, we're in the basement
Jeff: and you know, these particles are still zipping through. It's wild.
Jeff: One of the most like, wow, science things for me, of the science things we've done over the years,
Jeff: when you got that first telescope, that three and a half inch telescope,
Jeff: And we set it up and we saw Saturn's, Jupiter's moons.
Jeff: I don't know, that was awe-inspiring for me. It was take your breath away kind of thing.
Jeff: I can do science with a tool. Not just reading about Jupiter's moons or watching
Jeff: it on YouTube, I'm looking at it right now.
Jeff: Yeah, that made such a huge impression. Like, I mean, the solar eclipse was
Jeff: better, but not just a bit.
Greg: I mean, the solar eclipse, you could go see Jupiter almost any clear night. Yeah.
Shannon: So speaking of stars and sky and space and everything,
Shannon: tell Greg what we saw Sunday night when the fireworks were going off at camp. For the final night.
Jeff: So at the end, previous years at Maker Camp, they had built this large wooden
Jeff: thing and burned it in like, you know, Burning Man kind of style, right?
Jeff: But this year they had expanded the number of tents and stuff,
Jeff: I guess there wasn't room for the burn. So they had a small fireworks display.
Jeff: And right in the middle of the fireworks display, Starlink flies by.
Greg: It was awesome like a a chain like yeah Yeah,
Greg: starlings like all in a row look at your train like a like a satellite train
Greg: so it must have been recent Dave that they launched because normally After a while they spread out.
Jeff: Okay at an arm's length. They were probably you know, like thumb to point your
Jeff: finger apart Yeah, so it must have been really recent after a launch so.
Shannon: Must have been then. It was really cool and I think.
Shannon: It was very distracting. I mean, everybody was looking, well,
Shannon: probably at least so many people were like, they were like in awe.
Jeff: And I'm like, fucking light pollution, you know, because astronomers don't like
Jeff: Starlink because they get in the way of your photographs and stuff like that.
Greg: So, well, there are two reasons not to like Starlink.
Greg: One is, yeah, they, they get in the way, but you can,
Greg: but you know, We know enough about orbit you can accommodate for that Optics
Greg: are good enough that you can and computers are good enough that you can take
Greg: that away It's a you know amateur astronomers have a worse time with the professional
Greg: astronomers but professional start we're still just don't like it because you know,
Greg: the other problem is you're putting up a lot of items there and There there's
Greg: a whole lot of space out there so it's not likely that things will collide but
Greg: over time it kind of becomes inevitability.
Greg: And then you get an area that is at least on like a particular orbit on a particular angle.
Shannon: Over polluted.
Greg: Over polluted. And you get sort of a mini Kessler syndrome type situation, which is not great.
Greg: So Kessler syndrome is the idea that a whole bunch of orbital junk hits and
Greg: you just get just shards of stuff everywhere. And so you can't even get off
Greg: the planet anymore because nothing, can can go out without being hit by.
Jeff: Two satellites crash and make a bunch of pieces and those pieces crash more
Jeff: satellites. And then all of a sudden you have a cage over your head because you can't launch.
Jeff: So that's, will it happen? I don't know.
Jeff: I mean, the probability is pretty low at this point.
Greg: Those things are also at a low enough altitude that most of,
Greg: you know, even if stuff happened, most of the stuff would, would,
Greg: after like five years or so, de-orbit.
Greg: So it's not as huge a deal, but it is just like...
Greg: It's one of those things where, if people aren't particularly careful,
Greg: things can get out of hand pretty quickly.
Shannon: Kind of like pollution here.
Greg: Yes.
Shannon: On earth.
Jeff: All right, let's open up the Foul Mouthed.
Greg: So.
Shannon: You want my glass, sir?
Greg: This is from Foul Mouth Brewing. This is another source of Flanders, Flanders Out Bruin.
Greg: 7% alcohol by volume, 18 IBU.
Greg: I want you to do me a favor, Jeff. Could you read the description that's on
Greg: there? And I'll read the description that's on Untappd, because I happen to
Greg: know the description on Untappd is better. Okay.
Jeff: So on the label, right underneath, on the side here, we set aside a portion
Jeff: of surf squirrel brown ale every Thanksgiving season to be aged in port wine
Jeff: barrels with fresh local cranberries for the following year's festivities.
Jeff: We're thankful for all the wild yeast that ride in the barrels,
Jeff: ride on the berries like a bunch of pilgrims. They make this beer great.".
Greg: And that's cool. Like it's Falmouth Brewing making a very cool and good story.
Greg: And I think I think that's nice. Here's what they have on untapped.
Greg: Biscuity malts add a pleasant nutty flavor to this brown ale.
Greg: Then we age it on cranberries because we are fucking Americans. Really? Yeah.
Jeff: They're foul mouthed.
Shannon: They're foul mouthed brewing.
Greg: Yep, foul mouthed brewing. And so when I read that, I was like, that's fucking great.
Jeff: This one was bottled. Oh no. They had the date backwards.
Jeff: I thought it was bottled in 2014, which was impressive because I'm surprised
Jeff: they were that old No, it's bottled in 2020 on 1014 bottled in 2020 2020 2020
Jeff: So this is from far in the future. Yes.
Shannon: I wonder if that 2020 will be like the 2020.
Greg: Still using glass bottles for some reason.
Jeff: Well, they sent it back on the time machine that it was invented in 2020, 19.
Greg: I guess once you have a time machine, then I was going to say it only took him
Greg: a year to send that, but I realized once you have a time machine.
Greg: Yeah, it doesn't matter anymore. Oh. Okay,
Greg: so we have a brown, hazy, and not because it's a hazy IP, it's hazy just because
Greg: there's particulate matter in here.
Shannon: It's floaties.
Jeff: The aroma has that kind of Flanders-y tang, where there's kind of sweet tarts,
Jeff: or I want to say I smell the cranberries too, but the tang is Flanders-y.
Shannon: I smell chocolate covered cherries.
Jeff: Yeah, you do. Yes. You're totally allowed to smell chocolate covered cherries.
Greg: You do, and so do I.
Greg: I smell, I smell Craig's cologne.
Jeff: Had to be on the way up to Maker Camp to see Craig.
Jeff: We stopped at Full Frog Brewing in Williamsport, Pennsylvania.
Jeff: And they had, I don't remember the name of it, they had two sour beers on.
Jeff: I had the one, it tasted like, like the black forest cake, it tasted like cherries and the icing.
Jeff: Oh my God, it was so good. And it wasn't a chocolate stout or anything like
Jeff: that. It was a Flanders like this, but it just had those flavors that was like,
Jeff: this is, this is really good.
Shannon: It's not too sour.
Shannon: I taste the dark chocolate. Oh, there,
Shannon: it is. Okay. The cherry.
Greg: Cranberries are an interesting fruit, right? Because you don't have them often.
Greg: Generally because they're ridiculously tart. They're just too tart to eat on
Greg: their own. like rhubarb, you gotta cook them.
Greg: Um, there's a bit of that in here where, whoa, that's really tart.
Greg: Not in the sense of it's like too tart and like, uh, you know,
Greg: closing your lips like puckering thing, but in a sense of, Ooh,
Greg: I can taste that over tart cranberry thing.
Greg: Um, I don't think it goes overboard. I just do think it's there.
Greg: And I think it's something to bring, you know, to the forefront.
Jeff: Yeah.
Jeff: The, it's good. I think the body's a little on the thin side for me.
Jeff: I want a little more body to it.
Shannon: Oh, see, I like it because it's not in your face sour. Right.
Jeff: Well, my body, I want more chewiness to it. Yeah.
Greg: I think this could do with a little bit more maltiness, you know,
Greg: a little bit of sweetness to counter that tart.
Greg: Um, and whenever I drink an Albrecht, of course, the first thing I compare it
Greg: to is, is a Petrus. Cause I think that's sort of the, the archetypical.
Greg: And I think the Petrus has more body.
Jeff: This one has way less acidic to it than a lot of Flanders has,
Jeff: right? This one's more bretty.
Jeff: Um, what else? I mean, it's, yeah, I think it's mostly bread,
Jeff: right? I mean, and then the tart comes from the fruit. Yeah.
Greg: Yeah. But there's a lot of like, because the cranberry when you don't roast
Greg: it, it's kind of tart and not much else. Yeah.
Greg: And there's a bit of that cherry that comes through a bit of the berry stuff.
Greg: But I mean, you couldn't do this with roasted cranberry because I bet that would
Greg: just make the beer gross.
Jeff: Maybe not all. Maybe a portion would be good, right?
Greg: Yeah.
Jeff: Remember this was aged in port wine barrels with a wild culture.
Jeff: I think there's a subtle play of that kind of sweet wine kind of thing there.
Jeff: Maybe I'm just hunting for it because I know there's port wine barrels.
Jeff: I think there's a little bit in there.
Jeff: Also a little bit of oak is apparent when you look for it.
Greg: Another interesting thing about cranberries, well actually not really about
Greg: cranberries, but sort of kind of related is I recently learned about apples. Okay.
Greg: About, you know, Johnny apple seed and that whole thing in this country.
Greg: So apples are not a true fruit or they, they aren't true to fruit,
Greg: I should say, in the sense that you can't just take an apple and plant the seeds
Greg: and get apples that taste like that.
Greg: Okay. Um, apples in general, like first of all, the first apples were like cranberry,
Greg: like ridiculously tart, tiny things.
Greg: But most of the time, if you, you know, you plant various seeds of apples and
Greg: you're going to get some gross fruit that tastes either nasty or just,
Greg: it's just not what you want.
Greg: And so almost, so all the apples that we get are, you know, they're cuttings
Greg: that are made of the right apple fruit.
Greg: And then there are places that do grow a lot of seeds and then one fruit out
Greg: of a meadow of apple trees will be, okay, yeah, here we go, we found one.
Greg: So it's weird that that's how new fruits like that are made by finding the one
Greg: gem in a ridiculous amount of attempts
Greg: And then just taking the cutting from that tree and cloning it over and over and over again.
Jeff: And that's wild that, so apples are the pandas of the, the fruit tree world?
Greg: Well, there, there are a bunch, there are, it's not just apples.
Greg: Apples are just one of the many fruits that you can't just take seeds and, and grow and plant.
Jeff: So you, I would have thought, I thought what you were going to say,
Jeff: and I knew some of the Johnny Appleseed cuttings thing.
Jeff: I thought you were going to say is that you can't just get a grocery store apple
Jeff: and plant the seeds and get things.
Jeff: I would have thought if you ordered, I would have thought you could have ordered
Jeff: apple seeds from an apple seed supplier and got apple trees,
Jeff: but it sounds like that's not a thing.
Greg: I don't think it is. Like, unless the information I got was wrong,
Greg: you know, I'm not a botanist, but there are definitely, there were a lot of
Greg: fruits they mentioned that are like this, that you just can't, you can't just plant.
Greg: I think oranges are like this too. You can't just plant a seed you get and say,
Greg: yeah, I'm going to have an amazing tree that's going to give me amazing fruit.
Jeff: I wonder if there'll be a mutation, like I wonder if anyone will ever find the
Jeff: mutation of the apple tree where the seeds are.
Jeff: Producing the good trees.
Greg: That's a, that's a question for a botanist, really, whether that can happen.
Greg: If a, if a fruit that is generally not true would, could turn into one that is true. Oh, okay.
Jeff: I never heard the term true fruit before. I would have never thought about it as.
Greg: True to fruit. I forget what exactly.
Jeff: I would have never thought that.
Greg: Um, that's why it was so crazy to me. Like it was, it was such a cool thing
Greg: to learn. Cause I, I never thought. But yeah, I never thought that.
Jeff: You would think the species of trees, or whatever's, but trees that don't generationally
Jeff: produce edible food would be things we don't care about.
Jeff: You know, things we never discovered.
Jeff: Who found that one apple tree and be like, how many years does it take to realize
Jeff: these seeds suck? I need to graft it, you know?
Greg: Well, that's why apparently Johnny Appleseed went around just planting apples
Greg: everywhere he could find some that were good.
Jeff: Oh, okay.
Greg: Right. And so that was a lot of his, you know, that was why he was going around
Greg: making everybody plant apples because he wanted to find good apples.
Greg: But when you think about it, your, your average a raccoon isn't going to care
Greg: if this apple tastes like a golden delicious or not.
Greg: It's, it's food for a period of time and that's what they care about.
Greg: So the tree doesn't need to create a grocery store. apple, humans decided.
Jeff: I get it, I'm not saying it's bad evolution, I'm just, it's just wild.
Jeff: I would have thought the...
Greg: The golden blitz is, by the way, one of the worst apples. Sorry.
Jeff: Go ahead, sorry Jeff.
Jeff: I was thinking like if it was such a rarity and
Jeff: that's why I guess Johnny Appleseed was the one who you know just spent his
Jeff: you know career trying to you know get enough graft stock to be able to you
Jeff: know have apple orchards but um like if it's that much of a unicorn like how
Jeff: did it even make it attention you know like
Jeff: like how did enough people know that apples were something you'd you'd want to eat, you know?
Greg: I, it happens like all fruits, right? Bananas.
Jeff: But I guess, you know, crab apples, I mean, just cause you wouldn't eat them
Jeff: like a grocery store apple. I know people can ferment crab apples.
Jeff: You probably can bake with crab apples.
Greg: Sure. Yeah. That's another thing that of course, apples were very good for making
Greg: apple jack and all that kind of stuff.
Greg: So it wasn't, so when you had apples, even if you couldn't make them into amazing
Greg: pies and sell them on the grocery store or sell them at your corner market,
Greg: you could make fermented beverages from them. And so there you go.
Jeff: And also pre-refrigeration, you know, I mean, apples didn't last very long.
Jeff: Apple pies didn't last very long. They mold, right? But apple cider, stable.
Jeff: So, you know, as part of a necessity, and I thought that was part of the Johnny
Jeff: Appleseed lore as well as it was mostly about cider.
Greg: I'm sure that I'm not covering the entire story.
Jeff: Yeah, I thought where you're going initially was grafting and cider making, but.
Greg: Nope, just weird botany.
Jeff: Weird botany. All right. Last beer, Fiddlehead, Imperial Hodad. Okay.
Greg: So we're going from a couple of stowers to a stout, I think,
Greg: right? Am I getting that right?
Jeff: No, it's an IPA. Okay. Porter. Porter. Bourbon Barrel-Aged Porter with Coconut,
Jeff: Cacao, Vanilla Bean, and Lactose.
Greg: I had the page up, but not the right place. 9.5%,
Greg: Alkali Volume, Heftier Base of their Ho-Dad Porter, Aged in Bourbon Barrels,
Greg: Conditioned on Coconut, Cacao, Vanilla Bean, and Lactose.
Greg: So expect us to have mouthfeel.
Shannon: I expect it to be delicious.
Greg: Head is uh where are they?
Jeff: Stratford, Vermont.
Shannon: Yeah.
Jeff: Who else is from Stratford, Vermont?
Shannon: Oh well, no one. Not Craig.
Shannon: Not Craig.
Jeff: I'm disappointed.
Jeff: Alrighty this has one of those kind of frosted bottles. Oh, yeah fancy.
Jeff: You want the extra mile with a Coating on the bottom.
Jeff: No, this is just Frosted where the cap goes.
Greg: Yeah, but now yeah, it is frosted cool Nose on this.
Greg: Oh, yeah, and the lips too And the eyelashes
Greg: Yeah dark very very
Greg: dark barely as highlights if you hold up to the light It has oh Really like
Greg: woody chocolate right up front bourbon II chocolate Urban barrel vanilla speaking
Greg: through coconuts real throw in the nose.
Shannon: Yeah Very heavy on the coconut actually, if you really stick your nose in there.
Greg: Sticking your nose in there is one way to, to get the foam to go away.
Jeff: Goodness. Remember that?
Jeff: Oh, nose oil? Yeah. To make the foam go away.
Shannon: That was a friend of yours, right?
Greg: No, that was, that was a podcast that you were listening to and you were.
Greg: It
Greg: was either a podcast or a beer or a YouTube thing. I forget.
Jeff: And you were complaining about it. We've, we've called back to, the story is somebody.
Jeff: I thought it was a friend of Greg's. Greg thought it was something I saw.
Jeff: I don't know. But somebody said, you know, if there's too much foam in your
Jeff: beer, you can wipe your finger on your nose and then touch the foam and the
Jeff: oils that you wipe off your nose will make the foam dissipate. Okay.
Shannon: Well, it's probably true, but- It is true.
Jeff: We're gonna have to like have AI search our back catalog to figure out where this came from.
Greg: It'll hallucinate. Oh my gosh. I'm just smelling it.
Greg: I'm getting even like a graham cracker thing with the chocolate,
Greg: just a little marshmallow.
Jeff: You should take a small sip because it's way better than it smells.
Shannon: It's Stratford. It's Stratford, Vermont.
Jeff: It has the things I'm looking for. It has the body, it has the booziness,
Jeff: it has oaky flavors, it has vanilla, coconuts playing in there a little bit.
Greg: That is exceptional.
Shannon: Yeah.
Greg: That is just so many good flavors on top of one another and in a way that's
Greg: balanced. Very balanced.
Jeff: It tastes like some of those burials that we brought back, but more integrated
Jeff: and combined. More integrated.
Greg: Yeah.
Shannon: Please tell me you bought two of these bottles. Oh,
Shannon: we got to go back Well fiddlehead's available in town now we just got to convince
Shannon: them to yeah So this this is uh, definitely a bottle to go is 20 bucks totally worth it.
Greg: Oh, oh, yeah Yeah, there's You know, a lot of times with, with,
Greg: with some of this chocolate, how you can get like a little Tootsie Roll thing
Greg: and artificial thing, there's none of that.
Greg: Um, there is, you know, the cocoa nib thing, but, but in a way that's not overly
Greg: bitter, but it is also bitter enough.
Greg: There is the barrel, which is not over burdening the rest of the beer. It's not over oaking it.
Shannon: Oh, it's just blends everything in.
Greg: And really, as I said, exceptional.
Jeff: When you were talking about the cocoa nibs, it reminded me of some of the,
Jeff: you know, kind of artisanal chocolate bars, which have the nib chunks.
Jeff: So instead of a Nestle Crunch bar with rice in it, it has the cocoa nibs.
Jeff: But then the cocoa part is coming across almost like, imagine a good Hershey
Jeff: syrup, right? Where it has kind of that soft, that smoothness,
Jeff: meltiness to it, you know? Like if you had like dark chocolate syrup.
Greg: Yes, it's not milk chocolate, but it's not overly bitter, but it's bitter enough
Greg: that it's not like, this is too sweet.
Jeff: I bet you Craig would like this.
Greg: Well, Craig isn't here, is he?
Shannon: So, this reminds me of dark chocolate-covered coffee beans.
Jeff: Oh, yeah, yeah.
Greg: This reminds me of Craig's tears.
Greg: Yeah, that's really, really good. I'm going to spend my time with this one.
Jeff: We could work on our rankings while we're enjoying this.
Greg: Yeah.
Shannon: Yeah. Well, I know where my ranking on this one is.
Greg: Okay. Well, yeah. So founders number one, obviously.
Jeff: I'm guessing we're probably going to have like matching. I mean,
Jeff: I'm not going to put words in people's mouths, but I think there's gaps between
Jeff: most of these beers. Maybe one or two, we might flip-flop, but I think we have
Jeff: a pretty close ranking here.
Greg: Yeah, I mean, you know what? I will maybe do this.
Jeff: As is your prerogative. Hmm. Interesting.
Shannon: Hmm What one was this one this was the oh that was the cranberry one.
Greg: Yeah cranberry, okay Huh,
Greg: yeah, I might even I might even do this What No way No, he's a lot.
Jeff: Don't don't guilt him.
Shannon: I'm not I'm just shocked Why don't you go Gregson?
Greg: I'm shocked too.
Jeff: You're since you got him lined up. Let's knock him down.
Greg: All right.
Shannon: Well, let me Get a picture in a picture Make sure you get all the background
Shannon: bullshit post the picture I'll make sure to get up there for my reference and I'm creating a,
Shannon: fruit flies in this one Don't know why he don't post the pictures though for people to see the balls.
Jeff: Mm-hmm.
Greg: All right in last place We have our French toast bastard who is a French toast bastard.
Shannon: Yeah, he's a bastard.
Greg: We we Kind of the opposite of the Imperial Like everything way off balance and
Greg: and overdone and artificial artificial and
Greg: just like not well thought out.
Jeff: And just like, but it went for it.
Greg: But it went for it. And there was a sip or two where you're like,
Greg: OK, and then that's kind of it.
Jeff: But it's the only beer that we left some in the bottle. Yeah, it's over half full.
Jeff: I only poured enough so we can taste it. Yeah, I know, because I knew exactly
Jeff: how this was going to go down.
Greg: So this might you know, this is I think this is to the table a little bit shocking
Greg: to people, I think. But to me, it makes sense.
Greg: Schubert rate for I think that it was really confusing as well.
Greg: I was very just like. I was like,
Greg: not, not sure what I was supposed to be tasting and it really hurt it.
Greg: Like if anything, the thing that would drag it forward is how cool the idea is and the label, right?
Greg: All that stuff's great, but it's the beer that matters.
Greg: Then another thing that I think is, is a little bit different than what you
Greg: guys might think because I'm going to put the liquid leftovers next because
Greg: the thinness and the over tartness didn't,
Greg: didn't sit as well with me as I might have wanted as, as, as I, as I did want.
Greg: And I felt like it, it felt like it was missing a couple of pieces.
Greg: It felt like a puzzle that was incomplete and The Prison City Brewing, it wasn't incomplete.
Greg: It was perfectly drinkable. It was fine. It was just that there was not much
Greg: to write home about there.
Greg: It was, but it, but it was fine. There was nothing bad about it.
Greg: There wasn't any off flavors.
Greg: It was just, we were like, you know, expecting great things and there is not
Greg: much there. Yeah. But I think it was better than the other stuff in terms of
Greg: the drinkability for me.
Greg: Next, then we just, you know, then we, we leap over a gap and,
Greg: and, you know, now you have, uh, the cool ship, which was great.
Greg: And the Imperial HODAD, which is just top notch.
Greg: Like, uh, I would absolutely recommend this to anybody, uh, probably both of
Greg: these, but the Imperial HODAD, especially that that's everything I would have wanted out of this beer.
Greg: It gave me. Yeah. That's something.
Jeff: Yup. Would you like me to go or would you like to go? Go ahead. Alright.
Jeff: I'm calling an audible. I'm actually changing an opinion.
Jeff: You can't do that!
Jeff: But here's the shocking part. What? Boop, boop, boop. I'll tell you why. I have justification.
Jeff: Let me get the photograph.
Shannon: Would you like me to turn the bottom?
Jeff: I got it. I just need a hint when I'm putting the notes together.
Jeff: All right, last place. The founders. They... As soon as Shannon brought it home,
Jeff: I'm like, oh, I know what this is.
Jeff: No, they do, or at least they used to, like KBS, the breakfast stout in bourbon
Jeff: barrels, CBS, the breakfast stout in maple syrup barrels, Canadian breakfast stout.
Jeff: Those were things back in the day. Who knows if they're still good.
Jeff: But yeah, this is kind of like the next thing. Okay, well, we can't have waffles with our CBS.
Jeff: Let's make French toast scotch ale. Okay. No, thank you.
Jeff: I'm gonna put the Prison City in fifth place.
Jeff: You know, my glass was tainted by French toast.
Jeff: Shannon's glass, when I tasted it, was kind of murky and non-distinct,
Jeff: and maybe just the flight killed it.
Jeff: For me, it didn't bring anything interesting.
Jeff: Maybe if I had another bottle of this I drank it on the couch while watching YouTube.
Jeff: I'd say that this is a fantastic reset, but I didn't have that experience tonight to be able to say that.
Jeff: I'm gonna put the 8.4 in fourth place.
Jeff: I thought it was better than it came across for Greg. I do agree,
Jeff: it was a little confusing.
Jeff: There could have been a stronger through line and a main point on that,
Jeff: but I do like how it developed before my sample was gone.
Jeff: got the body that I wanted and those, those fleshy tropicals,
Jeff: the papayas and guavas were coming through and I'm a big fan of those flavors.
Jeff: Gonna put the foul mouth in third place.
Jeff: Really close. I was debating whether to put the 8-4 up into third place,
Jeff: but I put the foul mouth there The cranberries I thought added tartness that
Jeff: wasn't otherwise in the beer.
Jeff: So it seemed kind of balanced to me It was curious how it was more Brett-forward
Jeff: than like Flanders culture forward where there was missing the acetic acid that
Jeff: kind of tartness You know,
Jeff: it did not come across like sweet tarts like most Flanders do I'm going to put
Jeff: the Imperial Houdat in second place.
Jeff: It's freaking delicious. I have one third of 500 milliliters and like, I have enough.
Jeff: I don't really want more where if I could get a second bottle of that Cool Shivery
Jeff: Surgium right now, I would drink it right now.
Jeff: So like, because when we're drinking, we're talking about how this was the goose
Jeff: that you want. It's not too tart, has the complexity.
Jeff: So to me, that's the combination of those things where the flavors in the houdet
Jeff: are delicious and very, very, very well integrated.
Jeff: I still find that the allagash is also just as expertly put together and it leaves me wanting more.
Shannon: That makes sense. I'm not gonna let you sway me, but that makes total sense.
Shannon: It's kind of swayable.
Jeff: You're getting swayed, aren't you?
Jeff: Yeah, because- What you said doesn't change my ranking, but it might change
Jeff: my fuck Mary. Oh, yeah, yeah.
Shannon: All right, I believe we're- Here you go first place.
Shannon: Yeah first place definitely See
Shannon: that's I can arrange the bottles and get the photo That one and then The No,
Shannon: no there Yeah, there, there, and there, yeah, there.
Jeff: So this is the favorite part.
Greg: Oh, yeah, just everybody loves is glued. They're like their ears are glued to to their pockets.
Jeff: It never either. They hear the bottles clanking, man.
Greg: They're they're they're sticking so hard and they're they're trying so much.
Greg: And yes, just as fumbling around. Yeah, it is.
Shannon: So, um, in last place, surprisingly, we have the bastard of all bastards,
Shannon: the French toast. You haven't tried.
Jeff: Actually, she hasn't. We'll have to get a bottle.
Shannon: Well, that's, that sucks. It was very disappointing. I don't know.
Greg: I saw it in the store.
Shannon: And I was like, ooh, French toast, breakfast, you know.
Jeff: So we were day drinking at Maker Camp.
Shannon: Oh yeah.
Jeff: And I pulled one of these, we had a four pack, and I'm like,
Jeff: I'm gonna give her one of these. And she started to drink it,
Jeff: and then she saw what it is, and then she saw it was 11%. And she's like,
Jeff: I gotta do more. I gotta make shit.
Shannon: I gotta work with tools. I'm about to TIG weld. We're gonna weld.
Shannon: I can't TIG weld with an 11%. Well, I can't take well with a with an 11% sound
Shannon: like a good idea No, it doesn't sound like neither does axe.
Jeff: Sorry, and we did that It wasn't ad hoc excellent it was in a trailer with the
Jeff: fence like it was Supervised but it was the kind of place where you'd expect
Jeff: someone just roll out some stumps and be just throwing axes in a crowd I mean it was Well,
Jeff: there is that moment when we did have the Redneck Games going on, okay?
Shannon: I felt like I was back at home in Brooksville.
Shannon: The entire week that we were there really because every night when I mean there
Shannon: was a party every night um And a bonfire every night and they got bigger As the day is gone and and,
Shannon: the parties got bigger and and Yeah,
Shannon: things got crazy, but you played a game played stump you did It's a bar game
Shannon: where you have a stump and a nail and a hammer and you try to drive the nail
Shannon: in, like, the whole way with one hit.
Jeff: There's different variations of the game. We were playing an elimination version
Jeff: of the game, where you had to flip the hammer and catch it. However you catch
Jeff: it is how you had to swing it. So if you made a bad catch, you're going to have an awkward swing.
Jeff: And then you hit someone else's nail and it's a last man standing.
Jeff: If your nail's not buried totally in the stump, you win.
Shannon: This stomp that I have pictures of it it was It's almost as big as this kitchen
Shannon: table, yeah, and it was this It was huge.
Shannon: This tree had been like 18 inches deep.
Jeff: Yeah, and It wasn't quite circular, but it was over three feet in diameter.
Shannon: Oh, well, yeah, because I couldn't reach over it I couldn't even reach half,
Shannon: I might have been able to reach halfway.
Greg: For those of you who know metric, look it up.
Shannon: Okay, back to my, my, um, surprising, uh, evaluation of these wonderful beers
Shannon: that we had. Last Place Founders.
Shannon: Number what how many we have six? No. So number five we had the Prison City.
Shannon: Yeah. Yeah I Was really surprised I thought that one was gonna be good,
Shannon: but it just I don't know I just didn't have a lot of flavors.
Shannon: It was very muted like Greg said in third fourth Wait, where am I fourth place? face.
Shannon: The Shubaru's 8-4. Yeah. Which also surprised me because like I said,
Shannon: I just had this a few weeks ago on tap and I had two of them and I really enjoyed it.
Greg: Probably was a lot fresher on tap.
Shannon: That's my explanation. Yeah. But it's up against a- You're so confusing.
Shannon: She put numbers on her notes, but she- The numbers- numbers backwards so her
Shannon: number one beer is her last the first beer she's going to read the number one
Shannon: is that number is the first one we tasted tasted i
Shannon: the numbers are how we went in the order so yeah although one and two are are
Shannon: six and five okay that's funny um all right So in third place,
Shannon: then we have, uh, what was this?
Greg: The liquid. The fuck you from, from motherfucker.
Jeff: What's it called?
Shannon: The foul mouth.
Greg: The foul mouth.
Shannon: The foul mouth. Yeah. Yeah. Yeah. It, um, it just, it was really good,
Shannon: but dumbed down a little bit.
Shannon: I did really like the, if I, I think if it wasn't for the cranberries,
Shannon: It really wouldn't have much of that tartness that you expect and the sour.
Shannon: And I don't know, it was good though. But yeah, it's up against a tough crowd.
Shannon: So second place, we have the cool shit.
Shannon: Almost swayed, but there's still the...
Jeff: It's all right, babe.
Shannon: Yeah. And then first, of course, that hoedown, which I'm still drinking.
Shannon: But I agree. Like, you can't drink a lot of it.
Shannon: It was like that Pizza Boy one that I had, the sunny side up.
Jeff: Oh, it was coffee barrel, sunny side up. Yeah. Sunny, coffee style.
Greg: Yeah.
Shannon: It was a coffee style and that was excellent, but it was like this, you know?
Shannon: And it just, It's full of flavors and they were blended so perfectly together
Shannon: But you really can't drink a lot of it.
Greg: It's true. It's true and Because you said that in for my fuck Mary kills,
Greg: I think you did you didn't swing me in ranking But yeah, you know,
Greg: I think that the cool ship is is the is the Mary in the fiddlehead Becomes the
Greg: like Sports Illustrated model who you're like, yeah Yeah, I gotta fuck you Greg.
Jeff: Who are you gonna kill?
Greg: I'm gonna kill Craig.
Shannon: That was awesome. All right, I'm gonna be good I could do I could put craig
Shannon: in this one, too, but I won't Hold on a second here spicy what?
Shannon: I had to I had to that was just too perfect So you should have kept the going I should have right.
Shannon: Yeah I mean, you just have a bed everywhere he goes I'm just having fun and drinking so anyways,
Shannon: yeah, I'm going to marry the cool ship because the cool ship is just yeah every
Shannon: day all day And I'm going to definitely fuck the shit out of the ho dad,
Shannon: Got a big dick too,
Shannon: Not too big but like big yeah, yeah a lot of girth.
Greg: Mm-hmm.
Jeff: Fuck me her daddy Now I'm killing that stupid bastard,
Jeff: yeah Yeah,
Jeff: I think I'm gonna you know, I agree cool ship is the Mary that who that is the
Jeff: fuck and I'm gonna abort the French toast bastard All right,
Jeff: all right, this is great see you next time,
Jeff: Thanks everybody see you next time see ya Let me do a fade out before you do
Jeff: that no, I want to stop it just stop man just stop Animal Spirits.