WEBVTT

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Welcome to Craft Beer Radio, Episode 515, here on November 18th, 2023. I'm Shannon.

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Music.

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I'm Jeff.

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I'm Greg. We had a stare down. I was like, I didn't want to talk over Greg and

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Greg didn't want to talk over me. And you know, in the old days,

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we would have done that over again, but not anymore.

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It's been a few weeks since we've done a show. Shannon and I caught COVID for

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the first time. That was that was a joy.

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That was fun. That happened while I was in Arizona, right? Yeah.

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Yeah. Yeah. That was that week.

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Two weeks. Went to a concert on Tuesday and got sick on Friday.

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So what's COVID like? Socks.

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It's, the first two, at least for Shannon and I, the first two nights of just

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not being able to sleep because you're hot, you're cold, you're achy,

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you're uncomfortable, that's the worst part. And you can't stop coughing.

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Yeah, and then the cough just lingers for forever.

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Like, I can still kind of feel it deep down, but it's not causing me to cough

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anymore. And it's been, what, four weeks or something.

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Grab a beer over there, babe. Grab the shoo-brew. All right, shoo-brew.

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Greg, you have some new bottle openers that you could use here. I do.

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I'm afraid of these because they're very heavy, and I know these glass are not

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very conducive. Just open the bottle, man. I can do the pouring.

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Well, you'd have to tell the audience Ta-da!

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Where this bottle opener came from, Greg.

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Well, we've actually had these on the show before because you guys made them.

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These are railroad spikes that have been blacksmith, quote, unquote, into these.

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By me with just assistance. Yeah, we did it at the Barefoot Forge.

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And as you know, last episode was all about Craig even titled Let Me Tell You

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About Craig. Greg got to be Craig tonight. I did.

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And so tonight let's talk about the beer. Let's not try not to talk about Craig all night.

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Just like just some of the night,

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This is Schubert is 9th anniversary doppelbach aged in red wine barrels,

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Cabernet Sauvignon says on the side when you get more detail Cabernet Sauvignon.

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I love all right, so the beer pours a It has a more reddish hue than you would

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expect maybe because psychology is making me think wine barrels But no, it's this brownish red.

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So you've got a much more,

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Clearer Let's do the mixing. We should do some you got some guess some stratification going.

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So we're gonna mixy mix mixy mix already get it all into a Yeah,

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it's more general amberness But yeah, yours definitely was like clear red highlights.

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So Doppelbock is, of course, a German-style double bock.

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And a bock is a sweet, it's a malt-forward beer that is generally stronger in alcohol.

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Generally stronger in alcohol Do we have an ABV listing on this one? You know, I think so.

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I know yeah nine point one say just missed hitting there nine point over there

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Probably aiming for that.

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I guess All right. So now it still has that British hue Greg's is just mine

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are mine's a little more murky and Greg's is a lot less murky.

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Yeah Mine's a little more murky Oh, the aroma smells good.

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So you get a combination of kind of grapey wine barrel,

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grape must, but then you get this like huge, like chewy bread pudding,

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kind of barley, like very bready barley dough.

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Yeah, I think like bread pudding, bread pudding with an extra large amount of

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raisins in there, like occurrence like in some like maybe some um,

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cranberry like some uh, uh craisins like yeah mixed in there or something.

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It smells so good it does it smells really good and in a way that that's interesting,

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There's a candy smell in there that I I can't Can't place.

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Yeah, I can't. Oh, yeah. Yeah, it's um Something from way back.

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It just takes me back to my childhood.

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Any whoppers in there? The malted milk ball kind of thing? There's a bit of cherry.

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Is it a Jolly Rancher? Okay, that's it.

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Doesn't taste anything like that smells It it doesn't cuz I had my head,

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Since we did the mixy mix the carbonation is kind of on the low side we lost

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a bunch of carbonation when we did that It has it's kind of cherry tart cherry up front.

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You can see you guys Thought you know it lost you were expecting cherry jollo

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rancher and I lost it for me my main flavor I was expecting more malt, more toast, more bread.

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And for me, it was like tart cherries up front.

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I do taste that, it is tart cherries up front. It's,

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I'm trying to figure out if there, the other flavors in there,

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if it's more just like a kind of general sort of peach.

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And, then the bread comes in, but like you said, Jeff, it's not as strong I

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mean, not as fulfilling as you might expect.

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Well, I get the dryness from the bread crust, the...

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Melanoidins? Yeah, yes, thank you. Also, I think some of the dryness is kind

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of from the tannins from the grape must, the scrapeskins. I would expect that, yeah.

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Because the wine. The wine, yeah, it's that astringency is coming through.

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I think that's the thing that those tannins are doing a lot.

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They're contributing to flavor, of course, and I guess there's some acidity

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that's coming from there, too, but it's that drying effect that astringent is doing.

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So think about, like, I was getting that significant tart cherry up front,

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but you really don't get that kind of thing from,

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and cabernet, like you get a little bit of maybe subtle, like sweet baked cherry

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or something that usually, but tart kind of like cherry lambic type angle,

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or, you know, tart Michigan cherries.

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I think it's how the grapey flavors are playing with the malt that's in there.

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I think that's what turned it into cherry, because as it's warming a bit,

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the malt is coming through a little bit more, and it's kind of a connecting

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link between the different flavors. Okay, let's let it warm up then.

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That's what I was wondering, is it going to be better?

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Is the flavor going to be enhanced if we warm it up a little bit?

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It's a mixed bag based on what it is, right?

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Because Doppelbachs, lagers, you typically drink those on the cooler side,

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but it's a bigger beer, which you typically drink on the warmer side.

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And then there's this barrel-age thing, which usually is a warmer side thing

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too, so probably will benefit from warming up.

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I mean, in terms of the lager richness, There's no crispness here, right?

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There's none of that, the advantages that you get from lager beer. They're kind of lost.

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Well, you get, I mean, so like the cleaner fermentation and like the lower esters

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from the ferment are kind of gonna get swamped out by the malt flavors in a regular Doppelbock.

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They're usually just big, porgy, chewy kind of beers. And for this time of year,

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good stuff. Yeah, it feels like, you know, and then you're putting it into a wine barrel.

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So any of that like removal from muddiness is pretty much going to go away because

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all of that extra flavor and stuff that's adding into there is going to.

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It's an interesting thought because you don't see very many box barrelage.

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You would think scotch would be the way to go first.

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You know, it should be more subtle and those smoky flavors probably would lean

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away. I think bourbon would be an interesting mix.

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I do think scotch is primary throwing it in a red wine barrel is Probably not

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something I would have thought of I do think this is a good experiment I think

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a good beer came out of this.

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It's It's a little defying traditional category flavors,

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But it is pulling some interesting flavors and I I think it's getting better

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as it's more than short of any expectations on what it should be, I think it is good.

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Yeah, so I am now going to be helping out Craig in his bottle opener class as kind of his assistant.

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There was two of us there today and Annie was also, so kind of like helper in training.

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But after this, I'll be helping out, I'll get my teaching fix back in.

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It was, the one this morning was a whirlwind and then at least doing it a second

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time with you know, your group, I felt more in control of the situation where

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this morning I just was like along for the ride.

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It's, Shannon, one thing that was really hard was, you know,

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like I've made a bunch of these bottle openers now and I know how to make them, I can make them quick,

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but when someone's trying to make it and it's going wrong and you try to tell

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them what they can do to fix what was going wrong, that's tricky because it's

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not like, oh, just hit it here.

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It's trying, you know, it's everything. It's their stance, their mechanics,

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all kinds of things. They might not have coordination, you know, or not.

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But like trying to use a language where they can fix the root of what they are

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doing wrong, other than you're just hitting it the wrong way,

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hit it a different way, is tricky.

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I wouldn't say I struggled with it, but I realized that. That's an additional

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step that you have to take into teaching this.

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Coming up with the words so they understand what I'm trying to communicate clearly

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and quickly is gonna take a few more times before, especially if people are

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having particular problems because the whole range of skill sets is so new to them.

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But it was fun. It felt good to be teaching again. I bet it did. Yeah, I really had fun.

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Nice. It was a lot of work for for making these little spikes, although.

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You know, Craig made a point about how intuitive it is, and it was pretty intuitive

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once you sort of, like you said, got the stances right, because you're just

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you're hammering on things, things that are malleable.

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So as long as you're being careful not to burn yourself, you know,

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it's just think of it like putty.

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Much harder. Yeah, buddy, buddy, you can't touch with their hands So you have

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to get dexterous with tools at the end of your hands and make those tools do

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what you want And that could be like the angle where the the step where you

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put the hook on it, right?

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That's probably the most thing required the most dexterity for the whole thing

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and After you do a couple of those you get to hang up, but that first time or two it feels weird.

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It's Yeah, cuz you're not used to

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stretching those muscles in that way and wouldn't being in those stances.

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No You know, I originally I tried it with The first time I was more what cricks

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are demonstrated which was right up against it but you were like no you should

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give it more energy when he was showing a Hammer strike.

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I mean you can swing it that way it Takes a little more practice like draw like

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a most like a pile driver type swing instead of like a arc arcing type swing,

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Takes a little more practice to get good at that.

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So well, the physics is all different, right? because this way you're really

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using your arm as your energy.

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Here, you're using the momentum from the mass as you swing it as the main source of energy.

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I think he over-exaggerated the swing to emphasize the closeness of the piece, I think.

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Would love to find out. I'm gonna witness a lot more of these demonstrations, so we'll see.

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You're gonna hear that anvil shriek a lot. Boy, boy, did he talk about anvils for a while.

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Not about what anvils do.

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Not about how they work, but about how you can make money by selling them and

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how there was probably 15 minutes of just how you can,

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find cheap anvils and screw people out of money to make your own money.

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It was, it was something.

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It is something. You're going to hear that a lot. Yes.

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Oh, I still need to drink. Yeah.

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I don't know. I didn't really like that very much to be honest. Really?

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Okay. I Felt like I,

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Yeah, I felt pulled between two worlds I Didn't feel like I was caught like

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that beer didn't make me comfortable that beer made me stressed out stressed,

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Yeah, tiny okay, but it was,

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it was not comforting.

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Like I would have expected a Doppelbock to be. So you had expectations of what

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you wanted the beer to be? I wanted it to be sweeter.

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I think sweeter would have really helped it.

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I think these glasses need to be rinsed.

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Okay, if you feel like we should.

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Please rinse, my dear. Yeah, we don't have a dump bucket.

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I Guess I look for it like over the last month.

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I think I might have gotten rid of it I don't it's easy enough to find another one.

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Yeah, I know but it was the dump bucket from Jackson, Wyoming Big old bud light.

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Wonder how the AI will deal with the water. I'm curious to say oh,

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it's probably take that out real easy That's practically white noise.

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Yeah, I guess so isn't white noise though hard to get out,

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you I Don't know. We'll see a bunch of different. I bet you it takes it out

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real good All right a bottle opener.

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You would you like to crack this one too, or if you are you satisfied that they're functional?

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Yeah They don't really need to I don't have one over here.

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I'd feel I feel weird having these around glass All right, we're gonna do the oxbow,

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Synthesis next all right so this is a barrel aged dark farmhouse ale so we're

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sticking on the sour note 8% alcohol by volume it is fermented in red wine barrels

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so we got we still are sticking by the red wine barrel note it might be the same beer.

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That's a that's a weird label And I remember you were struggling with it Shannon

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and I can see why they oh, yeah There's no way you can most most of their labels

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are so what we're looking at is this weird stretched out font And then it's in different colors,

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like if you were wearing 3d glasses or something, yeah, I think it might make sense, but,

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And if you're like red green colorblind, it's gonna be a really well Maybe it

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makes it easier to read because you're not confused by the shapes.

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The colors are making If you squint, you can sort of see. Oh,

00:16:48.572 --> 00:16:51.192
yeah, if you do squint, you can kind of... Squint, really?

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Close your eyes so it's really dark. The word synthesis pops out.

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It looks like synth-this. Not synth-this. Okay, because the eye is really hard to see.

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I think it pops out because you know that's what the word is. I agree. I agree.

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But it pops out more. Yeah, so this isn't the only one with a wacky label that's

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really hard to read. Not all of their beers follow the exact same schema, but many of them do.

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So I think we should warm this up too.

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Probably, yes. This is barrel-age mixed fermentation. This is an ale,

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so yeah, this would definitely be better.

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It's the color of soda. It looks almost indistinguishable from Coke or something

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like that. Coca-Cola. Coke.

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With, you know, more on the surface, like a nice- Like a nitro Coke. No.

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I mean the surface of coke is, especially, it tends to be sort of roiling with

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carbonation or just sort of slick with sugar.

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This has those, I don't know, like the slight essence of foam on top so it's a little bit different.

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So, what else has been going on? So I was in Arizona for a week. That's right.

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I went to, it was for work, and I had a good time.

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The first day I was there though, so I... Was it the conference or was it for

00:18:24.732 --> 00:18:25.632
a different trip for work?

00:18:25.692 --> 00:18:28.992
No, this is actually our, it was our engineering team retreat. Okay.

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So I flew in to Phoenix because I don't want to take a.

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Flight with a leg another leg on it so I could get a one-way into Phoenix But

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I can't get one way into Tucson.

00:18:47.332 --> 00:18:57.672
Okay, so or one once that one stop so I flew in there and I had to wake up at 4 30 a.m.

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Or something like that or that was when I drove at the airport so flights at 730 or,

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I was waking up at 4 30 to get the airport about 5 30 Really crowded on monday at 5 30 a.m.

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Yeah, really crowded the line for the um Tsa pre Was like 15 minutes.

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Wow. I went to the second place and then it was a lot quicker.

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Wow Yeah, but yeah, it was shocking how crowded it was.

00:19:30.345 --> 00:19:35.065
It's so stressful like you get there Like why are there 85,000 people?

00:19:35.305 --> 00:19:39.325
Yeah, but I wasn't worried. It was 531 plane leaves at 730 I was not worried

00:19:39.325 --> 00:19:41.285
about getting there, but it was just like, okay,

00:19:42.325 --> 00:19:46.865
And then if the Pittsburgh Airport, it's like, okay There's the you come in

00:19:46.865 --> 00:19:51.045
from the parking lot or drop-off and there's the main gate where all there's

00:19:51.045 --> 00:19:55.325
these all these people are great He's talking about and then there's this sign

00:19:55.325 --> 00:19:58.645
where there's sometimes an auxiliary every second screening area open,

00:19:59.065 --> 00:20:02.905
and you have to go up an escalator and walk across a driveway and go down this

00:20:02.905 --> 00:20:04.445
hallway and down another hallway.

00:20:04.665 --> 00:20:08.705
It takes six, seven minutes to get there.

00:20:10.485 --> 00:20:14.005
So you're like, is it worth it? What if I get even worse? And is it actually open?

00:20:15.085 --> 00:20:17.565
We were told at the end of the line the second thing is open,

00:20:17.645 --> 00:20:18.745
so you're doing it there, so yeah.

00:20:19.085 --> 00:20:21.625
I've never had any confusion whether it was open or not. Oh,

00:20:21.685 --> 00:20:23.845
I had it happen one time, yeah.

00:20:24.965 --> 00:20:28.745
Usually it's a win. and I've never had where I've regretted going that direction.

00:20:28.885 --> 00:20:34.805
When I got there, the line was really long, but the TSA pre-line was incredibly short, so.

00:20:35.385 --> 00:20:39.645
Well, you probably have this big advantage of a lot of the TSA pre-people are like.

00:20:41.725 --> 00:20:45.405
I don't know. They don't think they would go to the second check.

00:20:45.405 --> 00:20:48.025
They probably don't even think there is a pre-check at the second one.

00:20:48.285 --> 00:20:51.925
That'd be my, I mean, I would question it. Is there a pre-check over there?

00:20:51.925 --> 00:21:01.585
You know, all right, so they were just talking about the drastic increase in

00:21:01.585 --> 00:21:04.545
the amount of people that now have TSA pre check. Yeah.

00:21:04.765 --> 00:21:06.965
And then it's extending the wait time.

00:21:07.965 --> 00:21:11.305
It was there was a period of time when it was really easy to get through.

00:21:11.345 --> 00:21:17.385
And now you know, now it's it's, I would say probably about 20% of travelers have it. Yeah.

00:21:17.545 --> 00:21:28.445
And it affects the time. but so I got in so leave at 730 get into Phoenix Phoenix

00:21:28.445 --> 00:21:33.965
was at that point it was still three hours behind so I get in 930.

00:21:36.104 --> 00:21:43.084
The hotel that I'm going to it was a maybe three or four So I figure out what it did what to do.

00:21:43.364 --> 00:21:47.524
I was looking around and there's a reptile sanctuary,

00:21:49.644 --> 00:21:56.044
And they doing it they do a tour at like 12 30 and so I called up to make sure

00:21:56.044 --> 00:22:01.764
there was open and You know bought a ticket and got there Really cool place.

00:22:01.884 --> 00:22:05.604
I put some pictures on the discord join our discord everybody if you haven't

00:22:05.604 --> 00:22:11.224
I put a picture of all the of me with a huge,

00:22:11.804 --> 00:22:17.224
Dumeril's boa about six or seven feet long. Big, big boy.

00:22:17.604 --> 00:22:22.804
Real, real puppy dog. Snake, real, you know, also cold.

00:22:22.904 --> 00:22:27.024
So I'm sure that he didn't really have any energy to be. Yeah.

00:22:27.764 --> 00:22:30.884
Angry, even if he wanted to be. But very much.

00:22:31.584 --> 00:22:35.364
I guess that's what they do for those post shots is they make sure that it's

00:22:35.364 --> 00:22:38.704
not warmed up and ready to strike.

00:22:39.144 --> 00:22:42.044
Yeah, it's a big snake so it's going to take a while to warm up anyway.

00:22:43.264 --> 00:22:51.584
But it was very friendly, nothing to worry about. That's cool.

00:22:52.484 --> 00:22:55.844
But you know, like boas are constrictors so you don't have to worry about them.

00:22:56.980 --> 00:23:01.980
Trying to no, I mean they could bite you but they don't have fangs.

00:23:02.460 --> 00:23:08.680
It's not gonna be that bad. They're more about Trying to strangle strangle things,

00:23:09.280 --> 00:23:11.680
so People shouldn't be afraid of them.

00:23:11.780 --> 00:23:16.160
I understand it's it's like in our DNA to be afraid of snakes.

00:23:16.220 --> 00:23:23.960
So I get it but Once you get past that It's pretty cool having a big snake draped over your shoulders.

00:23:24.340 --> 00:23:27.680
I had one draped over I will have to post the picture. I'll find it.

00:23:27.880 --> 00:23:34.220
Yeah. Yeah, we had a reptile guy come to Microsoft for some it was pretty what he came for the,

00:23:34.940 --> 00:23:40.960
the main thing that we do a conference and there people were able to touch a

00:23:40.960 --> 00:23:45.560
lot of the things but Only Shannon got to have the big bow wrapped around her

00:23:45.560 --> 00:23:48.100
because with Tori's snakes in her experience with snakes.

00:23:48.240 --> 00:23:52.580
Yeah so It was pretty cool. He was heavy.

00:23:52.880 --> 00:23:58.160
Yeah, it was really heavy Weighs about yeah, probably weigh like 30 pounds or so.

00:23:59.420 --> 00:24:07.080
Did this dispo was probably like 15 maybe 10 But still it's big big snake big

00:24:07.080 --> 00:24:11.340
noodle So let's drink some of this beer and then we'll talk more about the synthesis.

00:24:11.520 --> 00:24:16.920
We didn't talk about the uh, What we're getting on the nose, yeah.

00:24:19.260 --> 00:24:24.840
Cherry tart very tart cherry is what i'm picking up again There's a little bit

00:24:24.840 --> 00:24:30.720
of kind of dustiness, mineral-y, like crack granite type thing.

00:24:31.920 --> 00:24:36.140
Straw. I had a note of cheese there.

00:24:37.140 --> 00:24:42.060
Give it a swirl. There's a little bit of like toffee, almost tootsie roll, not quite.

00:24:45.314 --> 00:24:48.714
I've taken up on the tootsie roll.

00:24:50.974 --> 00:24:55.174
There's a note of like gorgonzola in there. That carries through in the flavor.

00:24:55.374 --> 00:24:56.354
I just moved on to the taste.

00:24:57.114 --> 00:25:03.794
It's tangy and tart. There's this there's this funky leathery brett straw thing

00:25:03.794 --> 00:25:05.834
that's where the gorgonzola kind of plays in too.

00:25:07.794 --> 00:25:11.714
I like this. It's a cheesy beer.

00:25:12.314 --> 00:25:17.214
And puckery. It's puckery, yes. That sourness goes through all the way.

00:25:17.774 --> 00:25:22.454
So first impression is I really love how it's not just like a lactic beer,

00:25:22.794 --> 00:25:26.694
how there's those Brett flavors in there, there's those farmyard,

00:25:27.034 --> 00:25:31.534
and then the kind of the quarry, like limestone type flavors as well.

00:25:33.414 --> 00:25:39.914
Oh, this is good. Look, feel that body there, right?

00:25:39.994 --> 00:25:44.634
I mean, that's one of the things it was missing from the Shuber for me. Mm-hmm.

00:25:46.274 --> 00:25:53.014
It's this fluffy, cushiony, almost like... My brain goes to cotton candy, like how the body is.

00:25:56.914 --> 00:26:01.014
Just has more substantialness than the Shuber had.

00:26:01.074 --> 00:26:10.234
The Shuber felt very thin, whereas this feels... It's not quite viscosity, but it's a fullness.

00:26:10.234 --> 00:26:15.214
So we really have to thank our listeners because Shannon and I did a bunch of

00:26:15.214 --> 00:26:19.014
breweries the day we were in Portland and we were not going to go to Oxbow.

00:26:19.494 --> 00:26:25.054
And they've just been delicious. But one of our listeners mentioned Oxbow and

00:26:25.054 --> 00:26:26.234
I'm like, we can swing Oxbow.

00:26:26.714 --> 00:26:32.014
But it was really gonna be one more brewery than we wanted to go to that day.

00:26:32.954 --> 00:26:34.994
Made the right choice, thank you guys. Oh yeah, thank you.

00:26:37.293 --> 00:26:41.853
On discord join our discord. The join link is on our website craft beer radio.com.

00:26:42.593 --> 00:26:49.653
This reminds me a lot of The beard of Mars that we had from Jolly Pumpkin Jolly

00:26:49.653 --> 00:26:55.713
Pumpkin way back when yeah I mean that was one of your like pantheon of that's

00:26:55.713 --> 00:26:56.733
a Hall of Fame beer for you.

00:26:56.893 --> 00:27:02.033
Yeah for sure talking the thing that that like eclipsed it to me was actually

00:27:02.033 --> 00:27:05.413
the Sam Adams was was the Cosmic mother funk.

00:27:05.593 --> 00:27:10.253
So it's been so long. I probably don't remember the beard of Mars.

00:27:10.713 --> 00:27:16.153
Mm-hmm I remember it being more chalky and charcoal II and this one has a much

00:27:16.153 --> 00:27:19.813
better up front like flavor Look much less the string probably this this is

00:27:19.813 --> 00:27:24.833
yeah, if we tried it as I decide it, but I'm I'm guessing this would be better,

00:27:25.593 --> 00:27:30.733
The new job was 12 years ago Yeah, so the nuance and the comp the cheesy part

00:27:30.733 --> 00:27:36.153
that comes through how it just plays and teases you and just barely touches really, it's.

00:27:37.033 --> 00:27:41.893
It's so fucking good because it's not beating you over the head with anything

00:27:41.893 --> 00:27:49.153
and it's just like three dimensions of sour complexity beyond what you're normally given and Damn it, man.

00:27:49.393 --> 00:27:55.693
Yeah, see this is what I was wanting and getting it is very satisfying because

00:27:55.693 --> 00:28:03.153
yeah, I feel very, very happy and content with what's in my classroom. Fuck yeah.

00:28:03.753 --> 00:28:10.813
So at this, this is the largest, not the beer, but the place I was at,

00:28:10.873 --> 00:28:15.233
the Herptological Sanctuary, it's the largest herptological sanctuary in the country.

00:28:16.333 --> 00:28:20.593
And a lot of what they do is take in sulcata tortoises.

00:28:21.293 --> 00:28:26.073
Okay. So sulcata tortoises are, they get to be really big. They're these African

00:28:26.073 --> 00:28:29.173
native tortoises, but they get brought to the desert.

00:28:29.333 --> 00:28:33.953
They get brought because they start out these little tiny, really cute tortoises.

00:28:35.673 --> 00:28:40.573
And there is actually a they then compete because they're just released by people

00:28:40.573 --> 00:28:43.113
as pets because people buy them when they're small and they get huge.

00:28:43.593 --> 00:28:50.473
They get, you know, like 40, 50 pounds and ridiculously big. And they live forever.

00:28:50.733 --> 00:28:53.773
And they live for a hundred years. So if they're like 50 pounds their shells

00:28:53.773 --> 00:28:58.753
are what two feet front to back something like that close to it. Yeah, and.

00:29:02.113 --> 00:29:03.353
They eat and,

00:29:05.633 --> 00:29:13.453
They just last Their survivors and their day are they compete with the desert

00:29:13.453 --> 00:29:15.653
tortoises, which is the native so,

00:29:17.236 --> 00:29:21.256
What they try to do with this place is when they can, you know,

00:29:21.276 --> 00:29:25.856
get them into their care so that they can stop some kind of tortoises from being

00:29:25.856 --> 00:29:28.956
from from Alcapene, the native tortoises.

00:29:29.076 --> 00:29:34.516
But so then they have 600 or so tortoises along with some other tortoises.

00:29:34.636 --> 00:29:37.556
And even they have some Galapagos tortoises.

00:29:37.716 --> 00:29:43.476
They weren't taken from Galapagos, but they were, you know, the lions that were in zoos, you know. Yeah.

00:29:45.136 --> 00:29:47.976
And it's it's amazing you're looking at just

00:29:47.976 --> 00:29:51.076
things just huge pens of

00:29:51.076 --> 00:29:57.236
like a hundred of these giant guessing they spay and neuter their oh no they're

00:29:57.236 --> 00:30:03.716
fucking all the time oh really it was great I have videos that's right I did

00:30:03.716 --> 00:30:06.716
video where they're you know they're I just looked and they're tortoise fucking

00:30:06.716 --> 00:30:09.816
here tortoise fucking here tortoise fuck here it was And it's neat.

00:30:09.976 --> 00:30:15.276
And watching tortoises fuck is hilarious. It's got it and they make noises and

00:30:15.276 --> 00:30:22.636
it's and there was one that was just like fucking the side of another turtle tortoise.

00:30:24.596 --> 00:30:30.976
Very, very funny. There's a certain like majesticness to the animal at the same

00:30:30.976 --> 00:30:32.916
time. There's a certain like this is a silly thing.

00:30:33.336 --> 00:30:41.596
But you see, there are survivors and they are very interesting and fun to be around, I think.

00:30:42.236 --> 00:30:45.556
Difference between turtles and tortoises. So, all tortoises are turtles.

00:30:47.070 --> 00:30:49.270
Turd tortoises in general, the

00:30:49.270 --> 00:30:54.670
general rule of thumb is that tortoises are land and turtles are water.

00:30:55.850 --> 00:30:59.010
But even a bigger point is how they walk.

00:30:59.930 --> 00:31:04.490
So turtles are plantigrade, which means basically like their palm is down.

00:31:06.270 --> 00:31:10.570
You have to think back to when tetrapods first came out of the water.

00:31:10.990 --> 00:31:16.670
We're all tetrapods. We all have basically the same arm structure among reptiles.

00:31:18.170 --> 00:31:25.070
Mammals and amphibians basically the same body structure including arms and hand structure,

00:31:26.270 --> 00:31:30.650
so there are lots of things that are planted great like we are planted great,

00:31:30.750 --> 00:31:37.770
but Tortoises are digitigrade So they are walking on basically their toes,

00:31:38.610 --> 00:31:43.390
which Cooper does for instance dogs are digitigrade and they have what's called

00:31:43.390 --> 00:31:45.530
elephantine feet They look a lot like elephants.

00:31:45.650 --> 00:31:48.430
Elephants, of course, are also did you do it? They have like a big pile of fat,

00:31:48.530 --> 00:31:50.250
but it's not as if they're like,

00:31:50.270 --> 00:31:54.930
like for us walking on our toes is something we can do, but it's hard.

00:31:54.970 --> 00:31:58.330
But for them, it's like it's the structure of their of their limbs.

00:31:58.330 --> 00:32:03.310
OK, so but that's the way you can tell is that you'll see tortoises sort of

00:32:03.310 --> 00:32:10.590
walk on their hands or what would you might consider palms and tortoises walk on their digits.

00:32:10.590 --> 00:32:16.030
It's a nice thing to know, if you ever need to know.

00:32:16.450 --> 00:32:24.090
So I presume then there's turtles that are primarily land-based that walk on their palms. Yes.

00:32:25.170 --> 00:32:26.910
Yeah, there are outliers.

00:32:29.390 --> 00:32:36.790
But that's how you can tell, from what I was told. What was the ABV on this one? Eight. Eight.

00:32:39.976 --> 00:32:45.776
It was production time was 26 months and it's keep cool and dark enjoy within five years,

00:32:48.016 --> 00:32:54.016
Enjoy that's the Good part synthesis from oxbow brewing company portland,

00:32:54.436 --> 00:32:59.976
maine see this uses the red wine barrels, right because It doesn't feel like

00:32:59.976 --> 00:33:01.756
it's overwhelmed by the red wine,

00:33:02.676 --> 00:33:07.576
Tannins and stuff like that doesn't feel like there's been any it feels blended right?

00:33:07.816 --> 00:33:14.136
That feels like a good synthesis It absolutely lives up to its name. Yes, sir.

00:33:18.296 --> 00:33:22.876
So I won't go into what work was like, but it was it was fun being in Arizona

00:33:22.876 --> 00:33:26.376
for a while and then So come back on Friday.

00:33:26.856 --> 00:33:30.456
Great thing about having reptiles as pets is all I do is make sure they had

00:33:30.456 --> 00:33:33.976
water and I have cameras on them.

00:33:34.016 --> 00:33:40.936
So if for instance, I I would have called you, Jeff, and like, could you go over?

00:33:42.856 --> 00:33:48.896
But no, they were fine. And then, you know, they got five days, they're fine.

00:33:49.256 --> 00:33:52.396
No, no biggie. They don't care that you're gone.

00:33:54.116 --> 00:33:56.696
As long as the food's there when they need it, right? But man,

00:33:57.116 --> 00:34:02.216
getting back, so got back like, I don't know, probably it was close to midnight,

00:34:02.636 --> 00:34:07.236
Friday night, and I just slept for two days.

00:34:09.776 --> 00:34:15.956
Yeah, it's a lot. I mean, especially when you go, you know down there as a work

00:34:15.956 --> 00:34:18.256
thing, but you got to be on.

00:34:18.656 --> 00:34:21.276
Yeah. And that's tiring.

00:34:23.916 --> 00:34:28.316
I get it. All right. Next beer is going to be when we picked up on another one of our trips.

00:34:28.696 --> 00:34:33.776
This is pizza boy brings a perma smile. I'm gonna smile.

00:34:34.276 --> 00:34:37.576
Wow, we're going with another one in the wild. Yeah, we really went for the

00:34:37.576 --> 00:34:46.036
wild stuff today Pennsylvania wild ale fermented with apricots and peaches Interesting,

00:34:46.256 --> 00:34:47.416
this should have a different character to it.

00:34:47.536 --> 00:34:51.556
It's a green bottle. So it might be more sazon-y. It might be a little skunky,

00:34:52.656 --> 00:34:56.816
six percent Curious, there we go.

00:34:56.916 --> 00:35:02.076
Nice big pop on the cork cork was in extra deep took a little extra prime to

00:35:02.076 --> 00:35:04.416
get it out Oh, extra-deep cork.

00:35:05.336 --> 00:35:09.516
Pass that glass over here, Greg. Because I want to pour...

00:35:10.336 --> 00:35:13.516
Do the old triad pour where I give this. Baba-boey. Ooh.

00:35:15.096 --> 00:35:22.896
I forgot I had this. I keep forgetting I have all these buttons that I can use. Wow!

00:35:24.296 --> 00:35:26.616
And I don't really have a good use for them right now.

00:35:39.304 --> 00:35:43.984
Yeah, fun stuff. So you guys also, you said, what were you doing?

00:35:44.324 --> 00:35:45.604
You had stuff to talk about.

00:35:46.424 --> 00:35:52.004
Um, I mean, let's see, we had, oh, we had the fundraise last month was the fundraising

00:35:52.004 --> 00:35:53.244
month for work through Microsoft.

00:35:53.604 --> 00:35:55.764
And we did the hot wings hot ones again.

00:35:56.704 --> 00:36:00.064
Oh, okay. Yes. I saw some stuff about that on the discord. Yes.

00:36:00.484 --> 00:36:05.184
First off. I raised $24,000 for the food bank. Yep. Wow.

00:36:05.924 --> 00:36:08.624
Yeah Wow,

00:36:12.084 --> 00:36:13.604
That was cool.

00:36:19.224 --> 00:36:25.304
Super cool. We actually took took like the all the mixers and stuff had set up mics.

00:36:25.424 --> 00:36:32.404
We did this live stream thing Everything was going fine until one of my direct

00:36:32.404 --> 00:36:40.864
reports challenged me to drink eight ounces of Iron City with a spoonful of

00:36:40.864 --> 00:36:43.024
Da Bomb Beyond Insanity in it.

00:36:43.384 --> 00:36:46.004
And he did. No!

00:36:47.964 --> 00:36:52.064
It was for money. It was a monetary challenge. But I did it.

00:36:53.144 --> 00:37:01.484
You are tearing me apart, Lisa! So it's been a long time where like I've been

00:37:01.484 --> 00:37:04.604
like Play the sound bite.

00:37:04.764 --> 00:37:07.444
It's right about now. He realized he fucked up,

00:37:10.484 --> 00:37:21.984
Because It was boy. Oh Sorry, oh boy it set me back I was worried that.

00:37:23.120 --> 00:37:30.160
Music.

00:37:30.002 --> 00:37:32.742
I had to tap out and have someone else help post for a while.

00:37:33.022 --> 00:37:35.742
He looked at me and he's like, I gotta go.

00:37:36.342 --> 00:37:41.142
He was taking his hoodie off. I wasn't sure if I was gonna shit in my pants

00:37:41.142 --> 00:37:46.202
or not, so I had to go to the bathroom and it was just gas, but I couldn't tell.

00:37:46.822 --> 00:37:52.162
And then yeah, I was just pacing back and forth and finally I just started chugging water and that helped.

00:37:52.602 --> 00:37:55.122
But that night I got capsaicin cramps.

00:37:56.262 --> 00:37:59.822
Capsaicin, I don't know if you've probably never had these, You have to really overdo peppers,

00:38:00.062 --> 00:38:06.042
but capsaicin cramps are the worst Because they keep you up almost all night

00:38:06.042 --> 00:38:11.182
because every time your bowels advance a centimeter It's the pain all over as

00:38:11.182 --> 00:38:13.102
I understand it. You have taste buds down there.

00:38:13.942 --> 00:38:19.622
I Mean and they do effectively the same thing in terms of inform your body as

00:38:19.622 --> 00:38:23.822
to what's going on They don't inform your brain in your conscious brain like

00:38:23.822 --> 00:38:28.542
the stuff does in your mouth but the pain was searing,

00:38:29.262 --> 00:38:32.222
not really hot, but the cramps, like the cramps were intense.

00:38:32.722 --> 00:38:38.302
And it started at about 1130 and lasted until about 4am.

00:38:39.802 --> 00:38:44.342
And, and you kept me up. Yeah, I bet. I mean, as I understand it,

00:38:45.142 --> 00:38:50.582
what capsaicin does is it latches onto a particular TRP 9 or 19 or something

00:38:50.582 --> 00:38:56.822
It latches onto it and instead of doing whatever that should do it sends it

00:38:56.822 --> 00:39:03.742
an overwhelming heat and it gives that thing. So it makes it feel like burning.

00:39:06.426 --> 00:39:08.646
Yeah, that what about your,

00:39:10.766 --> 00:39:13.566
Movement yes exhausting parent Perry

00:39:13.566 --> 00:39:19.446
perennial burning they call them It's funny. I didn't have hardly any.

00:39:21.706 --> 00:39:27.226
I'm just curious. I didn't have hardly any but it was because I did have to go for like she I,

00:39:28.006 --> 00:39:32.446
Didn't have to go for like almost 24 hours after uh-huh for some reason because

00:39:32.446 --> 00:39:35.386
things just Well, I was also like when I caught Cupid,

00:39:36.086 --> 00:39:41.246
Oh by the time I actually don't wear me by the time I actually went it was less

00:39:41.246 --> 00:39:46.966
hot than when I get You know five out of five tie and have to go the next day.

00:39:47.086 --> 00:39:52.646
See you weren't on the on the toilet being like We have the bidet to the bidets,

00:39:52.726 --> 00:40:00.726
I mean if you're a pepperhead you have to have a bidet So, yes Hot ones was on a Thursday.

00:40:01.286 --> 00:40:06.526
Mm-hmm Friday was when he started getting sick.

00:40:07.966 --> 00:40:12.286
So, and you, that means COVID a couple days earlier. Yeah, I got on Tuesday at a concert.

00:40:12.566 --> 00:40:17.466
Probably, yeah. I don't think I spread it to anyone else in the hot ones, which is crazy, but.

00:40:18.906 --> 00:40:23.746
Did you get your, cause I got my jab. Not the last one. We haven't had one since

00:40:23.746 --> 00:40:26.846
last fall, but this time last year.

00:40:28.726 --> 00:40:36.006
But I was shocked. I mean, you were running a fever, you were sick.

00:40:37.946 --> 00:40:42.986
And I really didn't think it was COVID. I mean, because we've both been sick

00:40:42.986 --> 00:40:46.566
and never tested positive. And then all of a sudden, Sunday morning.

00:40:48.403 --> 00:40:52.843
He took a test and I didn't even come out to look at it this time because they've

00:40:52.843 --> 00:40:55.323
always been negative. And I was like, this is gonna be negative.

00:40:55.583 --> 00:40:57.883
And then I hear him, yeah.

00:40:59.583 --> 00:41:01.843
And she's like, what? Oh my.

00:41:03.683 --> 00:41:10.623
And I went ahead and finished getting ready. I had tons of errands to run that day, Sunday.

00:41:14.303 --> 00:41:21.003
And I was halfway through the day running my errands out 35 minutes from the

00:41:21.003 --> 00:41:25.283
house and all of a sudden I felt like a train wreck.

00:41:25.783 --> 00:41:27.463
It was like, oh shoot.

00:41:28.063 --> 00:41:31.563
I don't think I'm escaping this either.

00:41:32.303 --> 00:41:39.083
And then we got Tori sick. And then Tori 36 hours after me. So we were all down.

00:41:39.863 --> 00:41:42.343
Wow. She recovered the quickest.

00:41:44.383 --> 00:41:49.903
And then you. That I got me too weak cuz I knew that was gonna be on a flight

00:41:49.903 --> 00:41:53.543
and going to Arizona I was like, it's gonna be exhausting.

00:41:53.823 --> 00:41:58.903
I better get primed by a view the system for Yeah, this thing as soon as it

00:41:58.903 --> 00:42:04.343
came out. So Like I kind of missed the memo that we were eligible for another booster.

00:42:04.663 --> 00:42:07.883
I would have got it I'm a huge fan of the booster. I just didn't missed it.

00:42:07.943 --> 00:42:09.843
So anyway, the beer the perma smile.

00:42:10.023 --> 00:42:15.583
We got we got a golden beer in our glasses with little bubbles raising from the bottom.

00:42:18.503 --> 00:42:21.683
The aroma has some similarities to the last one. There's a little bit of that

00:42:21.683 --> 00:42:24.363
kind of minerally-ness, you know that. A little grassiness, maybe?

00:42:25.643 --> 00:42:31.243
It's kind of a subdued aroma. It's not nearly as big as the last one. It's lighter.

00:42:32.503 --> 00:42:34.303
Which I would expect from this style.

00:42:37.232 --> 00:42:42.992
Saison-ish Going on to the flavors It's it's a light flavored beer.

00:42:43.092 --> 00:42:46.352
Mine's actually still a little too cold. The coldness kind of wiped out the

00:42:46.352 --> 00:42:49.812
flavor for me So I'm wrapping my hands around the bottom of my snifter.

00:42:50.132 --> 00:42:53.332
It's really nice It's really nice.

00:42:54.052 --> 00:43:01.252
It's sour without being overly sour it's Got a bit of a green apple thing going

00:43:01.252 --> 00:43:05.892
on but not like, you know in that green apple way that like Beck's has,

00:43:07.572 --> 00:43:11.092
just the sourness without having any of the apple-iness.

00:43:11.452 --> 00:43:16.832
Does it? Well, really I'm getting a pretty green apple flavor when you were talking about that.

00:43:16.952 --> 00:43:19.312
I like painted the picture and I'm like, oh yeah, it's green apples.

00:43:19.472 --> 00:43:21.392
Definitely. I'm getting it too.

00:43:23.712 --> 00:43:27.412
It's so bubbly, like. Yeah. It's so heavy.

00:43:27.452 --> 00:43:31.912
It's almost like it's carbonated and the flavors are dancing on my tongue.

00:43:32.292 --> 00:43:37.332
It's a good way to put it. It's the bottle in a green bottle, but it's been kept well.

00:43:37.472 --> 00:43:42.712
There's no light striking, not even some of that like Saison intended funk,

00:43:43.032 --> 00:43:45.172
you know, like this I'm not detecting it at all.

00:43:45.272 --> 00:43:51.052
Yeah, I'm pretty sensitive to that so if it was there I would be tasting it

00:43:51.052 --> 00:43:55.292
but no it's it's pretty it's really solid.

00:43:55.512 --> 00:44:01.532
It's kind of maybe one of my favorite of Pizza Boy's beers that I've had because

00:44:01.532 --> 00:44:04.652
I mean they tend to be this sort of stylish.

00:44:05.412 --> 00:44:08.852
Like, I remember pizza boys having this sort of style, but this is the best

00:44:08.852 --> 00:44:12.592
one of them that I've had. I don't recall having another sour from them.

00:44:14.492 --> 00:44:21.252
I mean, I recall says on from them at least hmm. I Don't think pizza boy and think oh an IPA.

00:44:21.572 --> 00:44:27.672
No, I do Stouts, yeah, they do some crazy barrel aged stouts vanilla things,

00:44:28.572 --> 00:44:33.672
And then they have like if you go right now, they'll have like 70 beers on tap

00:44:33.672 --> 00:44:36.592
50 of them will be pizza boys and,

00:44:38.372 --> 00:44:45.232
15 of those will be hazy, you know IPAs so and then they'll run the gamut for the other things.

00:44:46.232 --> 00:44:48.712
I'm just trying to think back if we've had a saison or something from them.

00:44:49.392 --> 00:44:53.152
We picked this up, you know, it's been chilling in the back of the fridge for

00:44:53.152 --> 00:44:56.512
over a year now. Yeah, we really need to get back there.

00:44:57.732 --> 00:44:59.772
We need to get to a lot of places. We need to get back to Oxbow.

00:45:00.192 --> 00:45:02.232
Yes, we've, you were in my head.

00:45:04.192 --> 00:45:07.192
Well, it wouldn't go right now. Weather's starting to get a little rough.

00:45:07.752 --> 00:45:09.312
It's fine, it's perfect.

00:45:10.632 --> 00:45:15.012
It's the season of the sticks, and here, it's the season of the ticks.

00:45:16.432 --> 00:45:22.852
This one's a really good drinker. The sourness is surprisingly underdone,

00:45:23.152 --> 00:45:26.432
like, not in a bad way, but like, it's,

00:45:27.092 --> 00:45:30.892
you wouldn't, I don't think you would call this a tart beer,

00:45:31.052 --> 00:45:32.492
comparing it to other tart beers.

00:45:32.592 --> 00:45:34.692
There's some tartness to it, but it's not a tart beer.

00:45:35.532 --> 00:45:38.652
I mean, a beginner tasting this would think it was really sour.

00:45:39.452 --> 00:45:42.632
Like someone who's never had any sour beers would be like, well,

00:45:42.712 --> 00:45:47.172
this is really sour. But like even compared to the Oxbow, it's not.

00:45:49.012 --> 00:45:52.732
I think the Shubert was a little more sour, almost. I don't know, maybe not.

00:45:53.852 --> 00:45:59.432
The Shubert just had too much going on. There was too much going on.

00:46:01.574 --> 00:46:04.754
I didn't it needed it needed that body needed.

00:46:04.934 --> 00:46:10.674
Yeah, the body would have helped I I Think we poised it expectations on it based

00:46:10.674 --> 00:46:12.294
because of the double Bach on the name.

00:46:12.394 --> 00:46:18.074
I would be really curious if we could Somehow go back in time and do that blind,

00:46:18.254 --> 00:46:19.874
you know, not knowing what they were calling it.

00:46:19.934 --> 00:46:25.454
Maybe but I like beers That tell stories.

00:46:25.574 --> 00:46:30.474
Yeah, and the stories that are confused confuse me. Sure Yes,

00:46:30.474 --> 00:46:31.994
and that was a confusing story.

00:46:32.134 --> 00:46:36.734
I mean compared to the rest of the lineup it You're making accurate statements,

00:46:36.874 --> 00:46:39.274
but you know, it's paired up against two other very good beers.

00:46:46.294 --> 00:46:50.034
So, I think the plan is we'll do one more beer and then we'll do a new cocktail

00:46:50.034 --> 00:46:52.554
that shit and I've been enjoying Okay on the show.

00:46:52.854 --> 00:46:58.094
Yeah, we tried to get because Jeff and I were at this we're at barefoot,

00:46:58.274 --> 00:47:02.934
barefoot forge, we tried to look for, there's a particular,

00:47:03.954 --> 00:47:10.514
so I want to make a version of Negroni that I've found called the Kingston Negroni

00:47:10.514 --> 00:47:14.074
and it requires some specific ingredients.

00:47:14.634 --> 00:47:20.114
One of which they had, which is a Capano, what's that one?

00:47:20.194 --> 00:47:26.034
It's the small bottle, an Antica, which is kind of a, it's a sweet it has kind

00:47:26.034 --> 00:47:27.234
of like vanilla notes to it.

00:47:28.034 --> 00:47:34.034
Kind of weird for most cocktails because it's a little bit too flavorful for a vermouth.

00:47:35.334 --> 00:47:44.914
And, but with this Smith and Cross, which is a Jamaican over-proof rum with

00:47:44.914 --> 00:47:47.034
all these real funky notes to it.

00:47:47.314 --> 00:47:52.194
I think, like I said, Jeff, there's some like petroleum notes on it.

00:47:52.534 --> 00:47:57.534
Sounds delicious. It's, it, in, like, yeah, like.

00:47:59.252 --> 00:48:02.332
Icky in the best way. Icky in a good cocktail way.

00:48:03.072 --> 00:48:10.332
And mixed with that, the vanilla and the Campari, there's a sort of magic there.

00:48:10.952 --> 00:48:17.032
And it needs that particular Smith & Cross and that particular vermouth to work.

00:48:17.972 --> 00:48:21.632
But if you do, because I tried it with actually that very rum.

00:48:21.992 --> 00:48:24.492
Oh yeah? It's not quite the same.

00:48:25.552 --> 00:48:31.452
There's a magic that happens with the funkiness of the Smith and Cross and the

00:48:31.452 --> 00:48:34.112
kind of weirdness of that Antica.

00:48:36.332 --> 00:48:42.332
Gotcha. I'm sure a bigger line of spirits would have it because I got mine at

00:48:42.332 --> 00:48:45.312
a relatively, you know, it wasn't that much bigger. We recently went to the

00:48:45.312 --> 00:48:47.532
one that's in East Liberty.

00:48:48.012 --> 00:48:51.052
Oh yeah, that's a big one. It's a big one. It's like a warehouse.

00:48:52.092 --> 00:48:57.232
And you know, it's it's Pennsylvania it's Pennsylvania so don't don't go there

00:48:57.232 --> 00:49:00.772
if you live outside of Pennsylvania. Well, yeah They have everything that you

00:49:00.772 --> 00:49:01.672
can get in Pennsylvania.

00:49:01.992 --> 00:49:08.952
Yeah, which isn't Nearly everything no and you could order things in but you're

00:49:08.952 --> 00:49:14.812
paying a premium plus Because everything in Pennsylvania is like $10 more than it should. Yeah.

00:49:17.452 --> 00:49:20.572
Need to make another trip that's why I was good at Shelly premiere one thing

00:49:20.572 --> 00:49:26.392
is interesting now is that we're gonna be surrounded by weed No, because Ohio approved,

00:49:27.432 --> 00:49:33.472
medical marijuana or recreational marijuana, so Everywhere you go Except for

00:49:33.472 --> 00:49:35.192
there's a little slice of West Virginia.

00:49:35.372 --> 00:49:41.072
You can get to from Pennsylvania. Well in that We're weed weed weed everywhere.

00:49:43.572 --> 00:49:47.692
Going to Arizona is always fun. Lots of weed. Nice.

00:49:48.572 --> 00:49:52.532
There's weed in New York. Yep, there sure is.

00:49:53.052 --> 00:49:56.312
Oh yeah, there's weed everywhere you go these days. Weed in Massachusetts,

00:49:57.892 --> 00:49:59.172
weed in Maryland now. I'll be right back.

00:49:59.352 --> 00:50:01.732
Grab me that beer while you're... I'll be right back.

00:50:02.032 --> 00:50:05.412
I'll be right back. Alright, I can still pour the beer.

00:50:06.412 --> 00:50:14.772
Yes, you can do that. So the final beer on our list is from Magnanimous Brewing

00:50:14.772 --> 00:50:16.292
and this is Death Mountain.

00:50:17.152 --> 00:50:26.512
So this is the this is the switch because we've been doing wild wild wild and now we hit a barley wine.

00:50:27.812 --> 00:50:30.772
I guess no we had started with a Doppelbach but I feel like it was wild because

00:50:30.772 --> 00:50:35.892
the weird... Yeah it kind of presented itself as a tart cherry beer.

00:50:37.972 --> 00:50:45.272
But this is also aged in Willett rye whiskey barrels. Oh boy. With vanilla beans.

00:50:47.212 --> 00:50:53.452
So adjunct city. It's a real interesting night.

00:50:56.713 --> 00:51:01.733
And it's pouring with Yeah, it's pouring about like I would expect it's got,

00:51:02.373 --> 00:51:07.733
a viscosity to it because at 12.5 percent alcohol by volume,

00:51:10.293 --> 00:51:13.733
The remember that stupid french toast beer we got from founders.

00:51:14.013 --> 00:51:18.653
Yeah that we drank Uh had one downstairs and I was cooking up some brats and

00:51:18.653 --> 00:51:22.253
I needed some beer or something to cook it in I ran down and I thought there'd be like

00:51:22.693 --> 00:51:27.573
a Corona or something down there and it wasn't like a show I can't put hoppy

00:51:27.573 --> 00:51:29.273
beers in like what do I have? What do I have?

00:51:29.393 --> 00:51:33.973
Don't want to use one of these sour bottles like let's go with that French toast beer.

00:51:34.173 --> 00:51:38.513
It actually made this made the onions really good.

00:51:38.653 --> 00:51:42.753
Like they were like maple onions, maple caramelized onions. We're talking about our sausage.

00:51:43.073 --> 00:51:46.133
Well, yeah, when I put the French toast beer on the brats. Yeah.

00:51:46.513 --> 00:51:51.133
Yeah. Yeah. I mean, it's just sweet so I can see how that would work.

00:51:51.133 --> 00:51:57.933
Yeah So yeah Definitely cook with the backwoods French toast bastard,

00:51:58.073 --> 00:52:01.273
whatever the hell that was cuz it's not good for drinking. No.

00:52:04.073 --> 00:52:08.553
For this one, yeah Death Mountain magnanimous brewing company.

00:52:08.553 --> 00:52:09.833
They're in Tampa, Florida.

00:52:10.033 --> 00:52:12.993
We've gone there several times on our trips down there going back,

00:52:13.213 --> 00:52:15.773
baby They have a great mural on the wall.

00:52:15.873 --> 00:52:22.653
That is Michael Jackson as Michael Jackson or which is my beer hunter as you,

00:52:25.253 --> 00:52:31.373
Because that picture of you standing next to that mural there have been so many

00:52:31.373 --> 00:52:37.433
people that have said Is that you That's compliment.

00:52:37.593 --> 00:52:42.873
So it is the beer hunter wearing a thriller jacket and kind of painted up green

00:52:42.873 --> 00:52:49.373
like a zombie Yeah, and holding and holding a like a shimmy jealous or something. Mm-hmm,

00:52:52.483 --> 00:52:58.443
Okay, a lot of malt on this one. You can also smell that that whiskey peatiness.

00:53:01.703 --> 00:53:05.723
I don't know if the vanilla beans are just... I don't know if that's directly

00:53:05.723 --> 00:53:09.643
coming through because there's vanilla beans in here or just because of the

00:53:09.643 --> 00:53:12.063
malts, but there's definitely a vanilla thing.

00:53:12.263 --> 00:53:16.103
There's a lot of vanilla going on. So this is darker than you'd expect from barley wine.

00:53:16.623 --> 00:53:19.583
Like it's not... The aging whiskey

00:53:19.583 --> 00:53:22.383
barrels i think that's what it's from

00:53:22.383 --> 00:53:25.123
yeah so like it almost at first glance it looks like a

00:53:25.123 --> 00:53:28.883
stout but i guess if you examine it more clearly you can kind of see really

00:53:28.883 --> 00:53:35.843
dark um ebony i mean you get that lacing or at least oh you get the kind of

00:53:35.843 --> 00:53:39.563
the viscosity yeah it's not lacing because you know there's no bubbles in this

00:53:39.563 --> 00:53:44.163
thing but you get this like coating this like liquor coating of the glass.

00:53:49.223 --> 00:53:55.983
Yeah, the aroma is the rye. Actually, having had rye whiskey lately,

00:53:56.523 --> 00:54:01.003
like I'm more tuned in, and the aroma on this one, you can tell being tuned

00:54:01.003 --> 00:54:05.523
into rye whiskey that there's a definite rye whiskey aroma coming off this as

00:54:05.523 --> 00:54:08.123
opposed to just like bourbon barrel or something. Yeah.

00:54:09.403 --> 00:54:15.163
Did you taste it? Not yet, but Shannon and I just like smashed a bottle of dickle

00:54:15.163 --> 00:54:22.863
drink in these improved whiskey cocktails so kind of tuned into Right right now so,

00:54:24.483 --> 00:54:26.163
Lots of toffee notes.

00:54:27.988 --> 00:54:32.948
Oh, there's that spicy rye It's a beautiful builds.

00:54:33.088 --> 00:54:37.928
I love the combination the vanilla And the vanilla almost pulls through this

00:54:37.928 --> 00:54:41.308
vanilla cream thing Like there's a creaminess in the middle of the flavor that

00:54:41.308 --> 00:54:43.688
really shouldn't be there. There's nothing that explains it.

00:54:43.888 --> 00:54:48.508
It's like a coconut vanilla Yeah, but but what is that candy?

00:54:49.128 --> 00:54:55.748
It's like a chocolate That's got this the coconut yeah, it's like Well,

00:54:55.808 --> 00:54:58.328
no when you get enjoy Well, we don't enjoy.

00:54:59.088 --> 00:55:03.108
Yeah, it's kind of like when you get those boxes of chocolate candies.

00:55:03.208 --> 00:55:06.328
Some of them have a coconut cream inside. Yeah, that's it.

00:55:08.048 --> 00:55:14.688
But like, what makes it creamy? It's a barley wine in a rye barrel with vanilla beans.

00:55:16.488 --> 00:55:20.108
Like somehow they made cream out of it, but I'm not sure what brought it.

00:55:20.608 --> 00:55:23.028
It's the combination of the viscosity and the sweetness, I think.

00:55:24.748 --> 00:55:33.168
This is really well done. It really is. This has, this doesn't have sharp notes.

00:55:33.528 --> 00:55:37.088
It's not particularly astringent, which is nice without being over sweet.

00:55:38.468 --> 00:55:43.248
This bottle's better than the draft that we had down there because it had some

00:55:43.248 --> 00:55:46.908
of the sharp notes you were expecting to find that I was, I was hoping,

00:55:47.068 --> 00:55:50.048
you know, it would be good enough. But no, this is exemplary.

00:55:50.168 --> 00:55:52.028
This bottle is delicious.

00:55:53.388 --> 00:55:58.628
It's like just the right amount of carbonation. Look at that, look at the legs.

00:56:03.565 --> 00:56:07.665
Take a sip thinking cola. See if you get a cola flavor out of it.

00:56:07.945 --> 00:56:12.725
Because I just took a sip and there was like a big Coca-Cola kind of thing coming.

00:56:15.805 --> 00:56:24.505
But that's vanilla too, that's a bit of a... I mean, Coca-Cola to me is more nutmeg.

00:56:26.885 --> 00:56:29.865
It's more cream soda or Dr. Pepper or something. I don't know.

00:56:29.865 --> 00:56:35.605
But more like anything like RC Cola or his Pepsi is too sweet.

00:56:35.805 --> 00:56:43.785
No I'm it's a Coca-cola, but I think it's I think it's the nutmeg like there's

00:56:43.785 --> 00:56:48.105
something there's some baking spice that's coming through now I think the rise,

00:56:48.965 --> 00:56:51.945
Okay, cuz giving you know, yeah spicy note.

00:56:52.085 --> 00:56:56.905
Yeah, you would get Yeah, warm. It's good call. Mm-hmm,

00:56:59.045 --> 00:57:03.505
Because I do, like, I feel what you're getting at, there's an after,

00:57:03.765 --> 00:57:06.765
the aftertaste of Coke is reminiscent of some of the flavors in here.

00:57:08.585 --> 00:57:10.625
Coke is way too sweet, but.

00:57:13.085 --> 00:57:17.625
Or because it's delicious and everything, you know, Angostura bitters,

00:57:17.725 --> 00:57:20.725
right? That's nutmeg and other Caribbean spices, right?

00:57:20.865 --> 00:57:25.065
So like, there's something that in these, like some of the spicing and stuff

00:57:25.065 --> 00:57:27.025
kind of is a lot of those flavors you get at a Vango.

00:57:33.925 --> 00:57:37.585
Yeah, I'm not finding really any flaws here.

00:57:39.425 --> 00:57:43.825
It's not over sweet, it's not overbearing with its vanilla. It doesn't taste

00:57:43.825 --> 00:57:45.385
chemically with the vanilla.

00:57:45.945 --> 00:57:51.065
The rye is integrated really well. It's a big beer, but it doesn't taste alcoholic.

00:57:51.445 --> 00:57:56.485
I mean, you can tell it's a boozy beer, But it doesn't taste alcoholic So it's

00:57:56.485 --> 00:57:59.245
a really well ingrained and looking at the label,

00:58:01.565 --> 00:58:07.045
There's a there is a Zelda thing here going on Oh, yeah, they're big in there

00:58:07.045 --> 00:58:11.345
because Death Mountain is from the originals I was trying to figure where is

00:58:11.345 --> 00:58:12.945
that from? Because I know it's not Space Mountain.

00:58:13.085 --> 00:58:16.425
It's not like That's some Disney thing because they wouldn't put Death Mountain

00:58:16.425 --> 00:58:20.925
in something But yeah, that's mountains in Zelda and they have a little Triforce emblem on there.

00:58:21.385 --> 00:58:26.925
This is the place We've talked about them before where their merch is just ripping off every trademark.

00:58:27.045 --> 00:58:33.125
So they have you know, they're magnanimous They have a big M that looks like the Nintendo 64,

00:58:35.325 --> 00:58:38.825
I've got one of their stickers on my laptop that I,

00:58:39.745 --> 00:58:47.165
Think yeah Like they've done t-shirts that like or like a ripoff of like Metallica

00:58:47.165 --> 00:58:52.965
album covers and you know They just do it until they get like a cease and desist and...

00:58:55.913 --> 00:59:01.393
That makes some really good beers. They do That was that was excellent,

00:59:01.473 --> 00:59:06.233
all right, should we pause while I make some cocktails sure that makes sense.

00:59:10.013 --> 00:59:15.893
Okay, we're back we have the improved whiskey cocktail Uh was watching the how

00:59:15.893 --> 00:59:18.113
to drink youtube channel great channel.

00:59:18.313 --> 00:59:20.313
Check it out. You'll learn a lot

00:59:20.313 --> 00:59:26.753
about making cocktails It's funny the the tasting notes It's a good show.

00:59:27.273 --> 00:59:31.893
And one of the things he's mentioned a couple times is the improved whiskey cocktail.

00:59:32.193 --> 00:59:35.373
And the thing that got Shannon and I really like ready to pull the trigger was

00:59:35.373 --> 00:59:39.013
he did an episode of like, elevate your normal drinks, right?

00:59:39.053 --> 00:59:42.413
And like how you elevate an old fashioned, this was his suggestion.

00:59:42.873 --> 00:59:50.973
So this drink is rye whiskey, maraschino liqueur from Luxardo.

00:59:51.593 --> 00:59:58.993
So it's cherry liqueur, a simple syrup, Absinthe and Peychaud Bitters is what it calls for.

00:59:59.253 --> 01:00:04.493
I use a mix of Peychaud and Ango because I think I like it a little bit better, so.

01:00:04.873 --> 01:00:07.333
And I have to tell you that.

01:00:10.373 --> 01:00:17.193
I did not believe that there was a way to improve The old fashion.

01:00:17.213 --> 01:00:19.193
The old fashion. Oh, there's always a way.

01:00:20.930 --> 01:00:27.650
I love them When he makes them, they're just they're fantastic and I didn't

01:00:27.650 --> 01:00:30.690
believe that it could be improved, but I was wrong.

01:00:33.570 --> 01:00:37.610
Shannon's turned out not to be a fan of a Boulevard e8. She doesn't like the come party. Really?

01:00:38.070 --> 01:00:43.650
Yeah So last time we made one she handed it over to me and had me make her an old-fashioned.

01:00:43.830 --> 01:00:49.070
Mm-hmm, but because this one The absinthe in here, you probably taste a little

01:00:49.070 --> 01:00:50.170
bit of the anise or something.

01:00:50.930 --> 01:00:55.450
It's like a bar spoon, you know, the tiny little serving spoon, just that much.

01:00:56.750 --> 01:01:00.290
It actually even go a little less. I think you went a little heavier on it this time.

01:01:00.930 --> 01:01:03.410
Probably could do a little less. I might've spilled a little more.

01:01:03.710 --> 01:01:06.390
The bar spoon's hard to fill up. So it spills a little.

01:01:07.490 --> 01:01:12.410
But if you watch Greg make it on How to Drink, he always spills. Yeah, yeah.

01:01:12.870 --> 01:01:15.190
And then there's orange peel in here. So a little bit of expression.

01:01:15.390 --> 01:01:17.350
It calls for lemon lemon.

01:01:17.750 --> 01:01:20.890
Yeah, I didn't have any so I think you're close enough.

01:01:21.570 --> 01:01:26.670
Um That's pretty good It's a little hotter.

01:01:26.830 --> 01:01:31.110
This one's a little hotter. I mean This first time i've made a triple like a

01:01:31.110 --> 01:01:35.810
three three servings in one mixer, but it it's a for me It's a little spicier

01:01:35.810 --> 01:01:37.090
a little hotter than I expected.

01:01:37.310 --> 01:01:41.750
That's why I thought maybe you put a little too much absinthe in it I'm not

01:01:41.750 --> 01:01:45.630
getting the big anus, normally, but I have just been drinking crazy beers and

01:01:45.630 --> 01:01:47.750
things. Well, that could be it too.

01:01:49.550 --> 01:01:54.210
Taste buds are all messed up. The thing I really like about a Negroni or a Boulevardier,

01:01:55.030 --> 01:01:57.290
is it forces you to be a sipper.

01:01:59.650 --> 01:02:04.770
When you get that Campari, the first time you try it, it's bracing and it's

01:02:04.770 --> 01:02:09.890
kind of bad and then you put it down and you're like, what is this?

01:02:09.890 --> 01:02:13.090
Why would I drink this and then you feel like a pull towards it?

01:02:13.970 --> 01:02:17.930
There's something interesting about come party that does that at least to me

01:02:17.930 --> 01:02:21.430
and I think probably you Jeff and I guess not to you Shannon, but,

01:02:24.130 --> 01:02:29.350
You're you're not gonna be downing a bunch of a Negroni you're gonna be sipping

01:02:29.350 --> 01:02:35.490
it so It's turned into one of my go-to drinks I find that this drink at least

01:02:35.490 --> 01:02:37.470
how I normally make it when I do a double,

01:02:38.030 --> 01:02:45.030
you know I find that one very sippable, like it lasts way longer than an old-fashioned,

01:02:45.330 --> 01:02:48.710
the same old-fashioned, I would drink in five minutes.

01:02:49.250 --> 01:02:53.310
And this drink with the absinthe and stuff makes it more of a sipper for me

01:02:53.310 --> 01:02:56.030
and it will last three times as long. You know, it lasts 15 minutes.

01:02:58.992 --> 01:03:03.612
I'm not sure why, because it's, I like it even more, but it makes me,

01:03:03.792 --> 01:03:07.412
maybe I'm more into just drawing it out. Savoring the flavors.

01:03:08.292 --> 01:03:13.232
I mean, so I think I've talked about this before, but I really prefer this in

01:03:13.232 --> 01:03:15.912
an old fashioned, these black walnut bitters. Yeah. Love them.

01:03:16.392 --> 01:03:19.512
Shannon prefers the Ango, so I usually make. I do, but I mean,

01:03:19.532 --> 01:03:20.992
I like the black walnut too.

01:03:21.212 --> 01:03:24.992
But I'm usually, if I'm making old fashions for us, I'm not going to make two

01:03:24.992 --> 01:03:27.852
different shakers full, you know, so I'm gonna.

01:03:28.292 --> 01:03:30.312
Put the black walnut. That's fine.

01:03:31.052 --> 01:03:36.832
I Dislike gang. Oh, but yeah, but I really like that too. So if you're in the

01:03:36.832 --> 01:03:37.932
mood for it, just make it.

01:03:38.112 --> 01:03:44.332
Okay Yeah Well, we don't have to finish this drink I don't even know if we want

01:03:44.332 --> 01:03:47.552
to do you want to try to talk about flavors or I mean, yeah,

01:03:47.552 --> 01:03:48.472
that's good Let's give it a shot.

01:03:48.612 --> 01:03:57.412
Okay, so All right, I Don't know if nose really works on a cocktail Like I don't

01:03:57.412 --> 01:04:00.492
know how much it matters. You think so? Oh, absolutely.

01:04:01.632 --> 01:04:05.332
I mean, definitely, because it absolutely plays a role in flavor, aroma, but.

01:04:06.732 --> 01:04:13.972
It's interesting on the nose of this, I'm picking up the cherry. Yeah.

01:04:15.152 --> 01:04:19.492
For me, mine, and specifically, I'm picking up the garnish, the orange peel.

01:04:19.672 --> 01:04:20.712
The orange peel. The orange peel's bigger.

01:04:21.112 --> 01:04:27.352
Yeah. Yeah, the orange peel kind of is the sort of biggest note because I think

01:04:27.352 --> 01:04:30.432
those aroma oils are coming out big time.

01:04:31.692 --> 01:04:35.672
I think we should have sniffed it before we started drinking it too because

01:04:35.672 --> 01:04:41.052
now it's had some time to, well, we've drank a lot of it.

01:04:42.152 --> 01:04:49.372
So in terms of the flavor, there's, wow, the dialogue has to be so different

01:04:49.372 --> 01:04:54.972
because it's a different quality of flavors, really, that you're talking about.

01:04:55.412 --> 01:04:57.992
And it's a different drink entirely than beer.

01:05:01.592 --> 01:05:06.852
But there's a it's it starts with sort of a sugary sweetness.

01:05:07.512 --> 01:05:13.332
I think that's the first hit that comes. And then you get a little bit of a spiciness from the rye.

01:05:13.352 --> 01:05:15.612
And then you get a lot of the anise note.

01:05:16.612 --> 01:05:20.532
Then it's like the orange and cherry come in later. and sort of settle that down.

01:05:23.092 --> 01:05:26.972
I think it's the rye that is giving that,

01:05:29.292 --> 01:05:38.712
the bite, that maybe you put a little more rye in it than you normally do, or maybe, I don't know.

01:05:38.932 --> 01:05:42.192
Like I said, I mean, we all talk about, we've had these beers, so.

01:05:42.412 --> 01:05:47.752
So I needed three quarters of an ounce of the maraschino in the simple,

01:05:48.412 --> 01:05:50.452
and the jigger doesn't come in three quarters of an ounce, right?

01:05:50.452 --> 01:05:54.952
So if anything, I would have thought I went heavy on those instead of light.

01:05:57.852 --> 01:06:02.372
And then the other thing is, I think the beers that we've drank,

01:06:02.672 --> 01:06:07.932
like I'm not tasting the anise nearly as strongly as I normally do.

01:06:08.132 --> 01:06:11.752
And I'm sure I went heavy on the absinthe.

01:06:12.092 --> 01:06:16.192
So, but I can't taste it. At least I can't. So I think the beers tonight.

01:06:16.312 --> 01:06:18.872
It's a really distinct flavor for me. And it's really kind of acute.

01:06:19.072 --> 01:06:22.672
And the thing is that the absinthe has, At least in this drink,

01:06:22.832 --> 01:06:27.412
and I think in general, but at least in this drink, the effect is kind of like

01:06:27.412 --> 01:06:28.732
a horseradish or a wasabi.

01:06:28.872 --> 01:06:33.472
It's a clearing of a nasal type thing. Definitely, definitely.

01:06:34.672 --> 01:06:37.912
And I don't think it's in a bad way. No, not a bad way at all.

01:06:38.292 --> 01:06:43.552
But that's the spiciness, if you will, that comes from here.

01:06:45.612 --> 01:06:50.932
Wasabi's a good one. On how to drink, there's two ways is he uses the absinthe

01:06:50.932 --> 01:06:53.812
as kind of like a bitters to bring in accents and stuff.

01:06:54.292 --> 01:06:58.352
He'll use bar spoons like this. He also has it in a little mister spray bottle

01:06:58.352 --> 01:06:59.872
and he'll just give it a little squirt.

01:07:00.092 --> 01:07:01.912
That makes sense. And that probably

01:07:01.912 --> 01:07:05.252
makes sense to get something like that because it's more controlled.

01:07:06.609 --> 01:07:16.169
Yeah, but this is still I mean, I'm I think it tastes just as good as it has Weeks, it's amazing.

01:07:18.409 --> 01:07:21.569
It's a little you know what I would actually go a little bit lower on those

01:07:21.569 --> 01:07:28.509
on the symbols here I I Think that's I think I did go heavy on the simple Because

01:07:28.509 --> 01:07:31.789
I didn't have a three-quarter ounce measuring jigger or anything like that.

01:07:31.909 --> 01:07:36.889
So I just tried to fill the one ounce up three quarters but it's not it's not

01:07:36.889 --> 01:07:41.629
cylindrical it's parabolic so it's hard to judge where the three quarters mark is.

01:07:41.749 --> 01:07:46.269
We actually do have a measuring cup that has the three quarters of an ounce.

01:07:46.569 --> 01:07:50.789
Are you sure that little one that I bought? No that's doesn't have quarter ounce

01:07:50.789 --> 01:07:53.669
marks. Oh really? No quarter ounce is really small.

01:07:54.009 --> 01:07:57.589
I know but I thought it okay I'm wrong.

01:07:57.889 --> 01:08:02.669
Quarter ounce of simple is also hard to do I mean simple will stick to your,

01:08:02.869 --> 01:08:05.449
it's sugar, it's going to stick to whatever surface it's on.

01:08:05.829 --> 01:08:11.109
So how do you get three quarters of an ounce? How do you measure that?

01:08:11.509 --> 01:08:14.409
I think that's just an experience thing more than anything else.

01:08:14.669 --> 01:08:17.929
Well, when I do jigger it, I'll do the simple first and then do the liquor,

01:08:18.149 --> 01:08:22.569
like the liqueur seconds to help rinse, you know, and less will stick of the liqueur.

01:08:22.929 --> 01:08:27.509
Want to get on to the rankings? Sure, I'm ready.

01:08:27.949 --> 01:08:30.089
Go for it. All right. Do it.

01:08:30.889 --> 01:08:34.549
So, we're not... No, this is not a beer.

01:08:35.329 --> 01:08:38.509
All right, we're just doing the beers. Thank you. I mean, if you're feeling it strongly.

01:08:38.709 --> 01:08:46.169
No, no, no, no, no. No, I don't want to do that because I'm already feeling very bad about this.

01:08:47.689 --> 01:08:52.749
Don't take it personally. Just like you should not, in the same way that you

01:08:52.749 --> 01:08:56.849
should not apologize to the robot, you should not feel bad about your judgment.

01:08:56.849 --> 01:09:04.329
All right, so we had four beers tonight Mm-hmm instead of our norm so in number

01:09:04.329 --> 01:09:09.369
four fourth place I am going with the shoe brew shocking.

01:09:09.669 --> 01:09:13.549
Yeah Just you know, I don't know it was.

01:09:16.080 --> 01:09:20.060
The tannin in it. It was too strong.

01:09:20.260 --> 01:09:27.100
And I'm a wine drinker. I am a cab. So that is my go to, like I love caps off.

01:09:27.400 --> 01:09:34.240
And this was aged in caps off barrels, right?

01:09:34.760 --> 01:09:41.600
Yeah, but it was body. Yeah. And there was just nothing but tannins in this.

01:09:41.660 --> 01:09:44.680
And it just didn't, I don't know, it was all over the place.

01:09:44.760 --> 01:09:45.980
I wasn't really happy with it.

01:09:46.060 --> 01:09:48.700
Anyways, it wasn't terrible.

01:09:49.020 --> 01:09:54.040
It just wasn't, it didn't matter up to the other ones. It wasn't terrible.

01:09:54.480 --> 01:10:01.700
Yeah, so, and then in third place, I'm sorry, Pizza Boy, I really love you guys,

01:10:01.840 --> 01:10:07.400
but I have to say you're in third place, the PrimaStyle. Don't apologize to Pizza Boy.

01:10:07.720 --> 01:10:15.740
Yeah, I know, but yeah. Um, I really liked it, um, it was lighter,

01:10:16.420 --> 01:10:22.020
it wasn't as tart, um, but anyways, mm-hmm. Third.

01:10:22.360 --> 01:10:28.320
Second place, which is what I feel so bad about, God, because I love them so much, but,

01:10:29.100 --> 01:10:37.660
I gotta say Oxbow Synthesis, Synthesis, I can't talk, um, second place.

01:10:39.180 --> 01:10:42.360
It is fantastic. It's really excellent.

01:10:42.740 --> 01:10:51.940
Hands down the best barrel-aged farmhouse ale that I've had.

01:10:55.100 --> 01:11:03.020
It was absolutely perfect. Except for it wasn't a barrel-aged barley wine.

01:11:03.380 --> 01:11:07.600
Except for the fact that it wasn't a barrel aged barley wine.

01:11:10.000 --> 01:11:16.160
And that magnanimous, they killed it. They freaking killed it. They.

01:11:18.500 --> 01:11:26.280
Yeah. Boy, I, man, they nailed it. That Death Mountain was.

01:11:28.560 --> 01:11:34.500
Perfect. Take a picture. I did. I did. I already posted on the show notes. Yeah.

01:11:35.640 --> 01:11:42.760
I am Johnny on the spot. So should I do the Mary fuck killer?

01:11:43.860 --> 01:11:51.800
And then AI will summarize that is some kind of interesting euphemism for Mary fuck kill.

01:11:52.240 --> 01:11:55.440
They usually do a really good job at that. All right.

01:11:56.740 --> 01:12:01.820
Similar but different. And the Shoebrew ends up in fourth place.

01:12:02.940 --> 01:12:06.660
It was a good beer. I like the experimental nature of what it brought,

01:12:06.860 --> 01:12:11.180
but it was up against the big leagues tonight. So it ends up in fourth place.

01:12:11.720 --> 01:12:14.600
I'm gonna put the Permasmile in the third place.

01:12:15.680 --> 01:12:19.800
It was very nice, but again, up against the big leagues.

01:12:19.960 --> 01:12:24.680
What I liked about that was how it was a little understated in its sourness.

01:12:24.760 --> 01:12:27.620
It brought some of the tart fruit flavors through.

01:12:29.540 --> 01:12:35.280
It was, you know, handled very well being a green bottle for as long as it has.

01:12:36.952 --> 01:12:40.432
Very well put together beer. Yep, I enjoyed it quite a bit. Could have ranked

01:12:40.432 --> 01:12:42.112
higher on a different night.

01:12:42.312 --> 01:12:45.032
In second place, I'm gonna do the Death Mountain.

01:12:46.012 --> 01:12:49.392
Mostly because the number one beer was just bonkers crazy good.

01:12:50.412 --> 01:12:54.712
Death Mountain exceeded my expectations.

01:12:54.912 --> 01:12:58.432
It was smooth for all of these kinds of beers can be rough, right?

01:12:58.552 --> 01:13:02.252
There's things where it can be kind of sharp and astringent, it wasn't.

01:13:02.312 --> 01:13:07.372
It brought this coconut cream thing through from magic, none of the ingredients

01:13:07.372 --> 01:13:11.312
lead towards that, and it brought it, it's very good.

01:13:11.372 --> 01:13:14.312
We got more of it to drink in the post-show, and we will drink it.

01:13:14.852 --> 01:13:20.252
And then for first place, we have Oxbow Brewing's Synthesis.

01:13:20.872 --> 01:13:29.712
This thing was the most subtle and interesting sour beer I've had in a very long time.

01:13:30.332 --> 01:13:37.612
It had the mineralliness, the barnyardness, it had some Gorgonzola cheesiness that Greg pointed out.

01:13:38.012 --> 01:13:43.932
It had the darkness and the had this light.

01:13:45.652 --> 01:13:48.672
Funky. Yeah, but that was the one that also like I was like,

01:13:49.272 --> 01:13:52.852
saying like nutmeg and Coca Cola, like a little bit of that too, right?

01:13:53.012 --> 01:13:56.212
Yeah, there was no, that was the barley one. That was a other one okay sorry

01:13:56.212 --> 01:14:01.372
take that back but there was oh i enjoyed it on like,

01:14:02.900 --> 01:14:08.160
3x intensity. It's like, that's a sour beer on shrooms kind of thing, right?

01:14:08.260 --> 01:14:11.120
You know, that's like, you just enjoy it on a different level.

01:14:11.600 --> 01:14:12.800
That's where we're putting it.

01:14:13.520 --> 01:14:17.700
All right. Let me snap my photo for reference and go ahead, Greg.

01:14:19.760 --> 01:14:24.900
Okay, so my rankings are exactly the same as Jeff's.

01:14:26.120 --> 01:14:31.760
Ah, see, now I even feel like more of a traitor. Don't be that way. Trader to who exactly?

01:14:33.100 --> 01:14:36.560
Who you who you were traded to Why?

01:14:38.140 --> 01:14:39.740
Like Death Mountain better,

01:14:43.840 --> 01:14:51.300
Okay Yeah, she was a clear loser here It's unfortunate too because I mean on

01:14:51.300 --> 01:14:54.300
a different day like you said well you guys liked it more considerably more

01:14:54.300 --> 01:14:57.680
than I did I was just confused by it.

01:14:57.840 --> 01:15:01.140
So So to me, it's an obvious loser.

01:15:04.080 --> 01:15:08.060
You gave it a C on your listings. How on a different day could that come out?

01:15:12.420 --> 01:15:17.360
Because I would have to explain the way I rank and that would be in the post-show. Okay.

01:15:19.440 --> 01:15:22.860
So kind of similar to what you said, Jeff, I sort of respect the gumption,

01:15:23.540 --> 01:15:25.040
but I don't think it worked.

01:15:25.040 --> 01:15:28.060
I think that what came out

01:15:28.060 --> 01:15:32.560
of that is just confusing and

01:15:32.560 --> 01:15:36.740
yeah just not I

01:15:36.740 --> 01:15:44.380
didn't like it the pizza boy was really good I didn't get peaches and apricot

01:15:44.380 --> 01:15:50.420
like yeah I was expecting more like at least like blossom or something like

01:15:50.420 --> 01:15:53.380
that but But that's fine, because it was good.

01:15:53.680 --> 01:15:57.560
It was good, like I said, very well constructed.

01:15:57.920 --> 01:16:01.560
Somehow those peaches and apricots just merged together into an interesting,

01:16:01.660 --> 01:16:04.480
maybe if I really looked for them, but I didn't.

01:16:04.820 --> 01:16:09.400
I think that it was because there was too much dancing around on our tongues. Maybe.

01:16:10.340 --> 01:16:13.720
We'll try some more of this in the post-show. Yeah, we definitely will.

01:16:14.120 --> 01:16:22.900
Death Mountain is absolutely delicious, and kind of everything I want in a barley wine.

01:16:24.400 --> 01:16:31.340
So pretty fantastic and in a lot of shows would be number one easy.

01:16:33.202 --> 01:16:39.042
About that ox bowel. The Death Mountain was everything I wanted in a barley

01:16:39.042 --> 01:16:41.382
wine. The ox bowel was kind of everything I wanted in a beer.

01:16:42.882 --> 01:16:50.542
It's got so much to say without feeling like a production.

01:16:54.102 --> 01:17:02.802
There's something about the understatedness of its broadness that comes through,

01:17:02.922 --> 01:17:04.842
like there's just so much going on.

01:17:07.102 --> 01:17:10.742
When, the thing I can compare it to closest to is God's Motherfuck.

01:17:10.762 --> 01:17:12.902
I think God's Motherfuck is just a little bit better.

01:17:13.802 --> 01:17:19.442
Because God's Motherfuck, every sip I felt I was tasting something different and something new.

01:17:20.102 --> 01:17:26.282
This, close to it, but I, I was able to get my head around it more.

01:17:27.222 --> 01:17:33.482
But just barely. I mean, not by a huge stretch. If you see this, get it. This is amazing.

01:17:34.982 --> 01:17:39.062
This is so good. This is like, what beer can be?

01:17:42.042 --> 01:17:47.942
So it's like when you have a truly fantastic cheese and you're just like,

01:17:48.222 --> 01:17:49.942
holy shit, I want everyone to try this.

01:17:50.922 --> 01:17:53.762
I feel that way with this beer. Holy shit, I want everyone to try this.

01:17:53.902 --> 01:17:59.942
This is amazing. How could you not like this? Yeah Yep. I agree.

01:18:00.182 --> 01:18:03.462
All right now Well.

01:18:06.202 --> 01:18:12.002
This this part of the show makes me feel like less of a traitor it makes me feel so much better,

01:18:13.802 --> 01:18:17.882
Because I love the oxbow so much,

01:18:19.202 --> 01:18:24.062
And it's it's what I want in a beer like you said Greg, yeah,

01:18:24.142 --> 01:18:29.342
but that's what I'm looking for in a beer that's what I'm looking for in a marriage.

01:18:31.842 --> 01:18:34.722
I'm gonna be more like Oxbow, is that what you're saying? Yeah,

01:18:35.222 --> 01:18:39.082
you're my Oxbow. I'll just, that's gonna be your nickname for now.

01:18:40.102 --> 01:18:45.322
Oxbow. That's not the right picture. So sorry, I'm not commenting on you,

01:18:45.422 --> 01:18:47.822
I'm commenting on, I'm trying to put the picture in, I put the wrong picture

01:18:47.822 --> 01:18:52.162
in. I am going to marry the Oxbow, all right.

01:18:54.002 --> 01:19:01.682
As much as I really enjoy The Magnanimous and I rated it my number one,

01:19:02.522 --> 01:19:07.842
I wouldn't, I can't see myself wanting that every day.

01:19:07.902 --> 01:19:10.462
I wouldn't want it every day. I would get tired of it very quickly.

01:19:10.602 --> 01:19:12.922
In fact, I don't even think.

01:19:14.370 --> 01:19:19.830
I'll crave more of it in the post-show. I think we have a little bit more but

01:19:19.830 --> 01:19:23.990
anyways that that's my fuck You know, that's my fuck.

01:19:24.070 --> 01:19:26.690
It's my fuck take it on the side,

01:19:27.970 --> 01:19:32.290
I'll have it once in a while when I would want something fun and funky,

01:19:33.790 --> 01:19:43.010
And then I'm killing Shubru I'm sorry Shubru, but I yeah, you just There's too

01:19:43.010 --> 01:19:44.870
much going on. Greg, would you like to go next?

01:19:46.710 --> 01:19:51.490
Kill the Shoebrew, marry the Oxbow, fuck the Death Mountain.

01:19:52.510 --> 01:19:57.670
All right. I'm gonna go a little contrary here, but hear me out.

01:19:57.870 --> 01:19:59.610
I'm gonna kill the Shoebrew.

01:20:00.990 --> 01:20:06.190
I don't, the Oxbow and the Death Mountain from Magnanimous are both, they're both fucks.

01:20:06.290 --> 01:20:10.350
I'm fucking them both. We're gonna have a threesome. And I'm gonna marry the

01:20:10.350 --> 01:20:16.750
pizza boy Because that one's like the everyday drinker like even the oxbow.

01:20:16.790 --> 01:20:23.610
Oh, well, that's a that's a lot of flavor to have all the time Be shocked be

01:20:23.610 --> 01:20:26.670
be mortified that I'm gonna have a threesome with some beers,

01:20:26.850 --> 01:20:30.590
but I'm gonna have to marry the pizza boy,

01:20:31.970 --> 01:20:35.110
You know now I feel betrayed.

01:20:39.950 --> 01:20:46.910
On so many levels. You make a good argument. Because I'm thinking outside the

01:20:46.910 --> 01:20:47.790
box, breaking the rules.

01:20:50.407 --> 01:20:56.407
But will will the Death Mountain, they asked, probably a good threesome.

01:20:57.607 --> 01:21:02.087
Or will there be like one person is trying to be like a domination to one person

01:21:02.087 --> 01:21:04.787
who just wants a sensitive fuck? I think it's a good threesome.

01:21:05.047 --> 01:21:08.307
I think they sometimes you got to fuck a gentleman.

01:21:09.267 --> 01:21:10.867
It's a good one. It's a good pairing.

01:21:12.267 --> 01:21:13.907
If I were OK.

01:21:18.967 --> 01:21:24.887
You're making me rethink my fuck, marry, kill because I think,

01:21:25.327 --> 01:21:31.547
while I'm not a threesome guy, I just don't feel like I have that in me.

01:21:32.707 --> 01:21:38.607
The oxbow's a little crazy and gymnastic and the... No, the other way around. Oh, okay.

01:21:40.727 --> 01:21:49.347
Um well I mean if I had to choose in Death Valley and Oxbow it would be the Oxbow so,

01:21:50.127 --> 01:21:56.867
for the fuck or the Mary well for Eve if I had to choose yeah that's your number

01:21:56.867 --> 01:22:05.467
one yeah yeah would the Oxbow be overpriced no no you know what no no you You're

01:22:05.467 --> 01:22:07.127
just going for, you're living life.

01:22:07.187 --> 01:22:09.687
I want to live my life with the oxbow.

01:22:09.927 --> 01:22:14.907
I want to, I want to be married to something that's gonna constantly surprise me. Every day.

01:22:14.967 --> 01:22:18.027
Yeah, yeah. I mean, that's what I did. Yeah. What?

01:22:18.867 --> 01:22:24.667
What'd you do? I married someone that's gonna surprise me every day. Hmm, wow. There you go.

01:22:25.707 --> 01:22:30.887
Good one, Bear. I know. All right, let's play some music and get the hell out of here.

01:22:31.120 --> 01:22:41.040
Music.

01:22:40.882 --> 01:22:48.402
Listening to beer radio tune in a little bit of that song.

01:22:48.502 --> 01:22:55.142
So we'll go back to tune in again next time and join our discord because we're

01:22:55.142 --> 01:22:59.222
going to start getting more active and we're going to start giving things away.

01:22:59.502 --> 01:23:04.882
And she's always promising stuff. I know, I know, but I don't even remember

01:23:04.882 --> 01:23:05.742
when we make these promises.

01:23:06.322 --> 01:23:12.722
No, I know who we owe something to. And I know what I'm sending and I will have

01:23:12.722 --> 01:23:15.382
it in the mail to you. Do they give their address?

01:23:16.062 --> 01:23:20.802
14 days. Give me 14 days. Well, shouldn't they give you their address for us?

01:23:21.382 --> 01:23:26.922
Yes. Yeah. Well, you're going to have to private message us on Discord and give us your address.

01:23:27.362 --> 01:23:31.882
You know who you are. Writing checks or body can't cash. Oh, my gosh.

01:23:32.602 --> 01:23:39.422
With my shit, fuck off your face. It's OK, babe. We're gonna talk about another

01:23:39.422 --> 01:23:40.842
giveaway on the post show.

01:23:41.622 --> 01:23:44.042
Oh boy, she's so generous when she's drunk.

01:23:46.502 --> 01:23:50.522
I like this song. I like the beat. Thanks everyone, and goodnight.