Jeff: Craft beer radio episode 516th on december 15th 2023,
Jeff: i'm shannon oh he was telling you to hold off and you're like i didn't see that,
Jeff: we're still figuring out this three-way intro i really
Jeff: didn't see a bunch of noobs over here uh yeah
Jeff: so you are santa
Jeff: you are her dirty
Jeff: little elf and i'm biazel pub welcome to
Jeff: the craft of your radio and this week
Jeff: we're doing um a bunch of cans um any of them
Jeff: local yeah yeah one in your hand yes greg
Jeff: brought over this polish style pilsner from old thunder i did did you get it
Jeff: at your local um bottle shop yes i did so this is from old thunder this is is Silesian Foothills.
Greg: It's a 5.2%. Pilsner with European barley malt, a blend of Lubelski and Marenka hops from Poland.
Greg: So just, you know, Continental hops is my guess.
Jeff: The big Lubelski hops, huh?
Shannon: And Old Thunder happens to be in this little tiny town across the river called Blonox.
Greg: Blonox.
Shannon: Blonox and that. For all you people who aren't familiar with Pittsburgh.
Jeff: If I'm hamming up my Pittsburgh accent, it's my favorite town to pronounce in
Jeff: my hammed up Pittsburgh accent.
Shannon: That's what you say?
Jeff: I should say if I'm chip chop hamming up my Pittsburgh accent.
Greg: Chip that ham, baby.
Jeff: Ann's gone down to Moondogs and Blonox.
Shannon: Mm-hmm.
Jeff: Moondogs is a music cafe there anyway um what's the name of this beer again
Jeff: salesian foothill so they're foothills but they're salesian ones that's my guess
Jeff: at least based on english and the way modifiers work i just presumed that they were a uh,
Jeff: geographic feature of europe be my guess but i guess the border didn't work
Jeff: and and Cooper is still like no I can't get back out mommy,
Jeff: I'll go I'll try to see if I can corral him alright well while Greg is doing
Jeff: that when this show is coming off,
Jeff: it's a real banger you know we gotta end the year with a bang yeah so this uh the beer,
Jeff: is a hazy yellow almost like a you know it's a the polish pills it seems like
Jeff: it has a yeast taste to it you know it's not like a hazy grain haze or anything
Jeff: like that um almost like a killer pills or something like that i guess from the view of it.
Jeff: Aroma leads out like very almost like um golden grams maybe less honey than
Jeff: golden grams but kind of that that kind of crackery cereal thing yeah very bready
Jeff: but not like not like cooked like super cooked bread but just.
Jeff: The the hops are playing just a supporting role to kind of the malt aroma it
Jeff: has a kind of a crisp aroma but nothing like modern hoppy you know so,
Jeff: i like it it's pretty clean and crisp oh you already tasted it,
Jeff: yeah that works has a really great that light bread bit crackery note dries
Jeff: off really fast because of the christmas that is um that's a drinker right there it is,
Jeff: yeah this guy is um.
Greg: This was you know because i'm looking for stuff generally that's not uh ipas yeah and.
Greg: Occasionally i'll get an ipa but most of the time i'm looking for something
Greg: that's not an ipa and i'm looking for something that in general is also not
Greg: like a milkshake style so that tends to limit my options yeah a lot of people
Greg: are doing beers like italian pilsners like a moretti or peroni,
Greg: or you don't see too many ones that are
Greg: labeled uh polish pills but really the point the point
Greg: of my story is i've never found myself like
Greg: in a mood maybe i haven't opened myself up
Greg: to enough craft italian style pilsners but
Greg: it's like i don't really why would i ever want to drink something that reminds me
Greg: of a peroni you know like well i
Greg: i just look at it like i just want want something that is gonna be enjoyable
Greg: and then i'm not going to be like just
Greg: just another hazy that is
Greg: you know yet another one that i can check off
Greg: on on the list because i'm just i'm i feel like even the great hazies and there
Greg: are some excellent hazies out there they have a sameness to them that nowadays
Greg: i'm looking for lagers and stuff like that because i want something that's,
Greg: you know i'm looking to for for stuff especially to go with like food and stuff like that to really.
Greg: Either have a different character or to be a supporting character as opposed
Greg: to the thing that's just going to blow all of my taste buds out with what it's
Greg: giving right the more i'm The more I'm drinking this, the more I'm picking up
Greg: kind of a melony note from the hops.
Shannon: I'm picking up a lot of tannins.
Jeff: Okay.
Shannon: Yeah.
Jeff: How are they coming across?
Shannon: Good. I like it. I really like this, actually, but it's got a lot of tannins in it.
Jeff: But i can't you can't identify identify what's
Jeff: interesting here is that there is a um there are
Jeff: tasting notes and i'm not
Jeff: sure like one of them is fresh bread definitely that's in there the
Jeff: other two are fruity stuff and um okay
Jeff: so they say citrus and bergamot i don't
Jeff: know i can kind of to see some of
Jeff: the bergamot like the oiliness of it you
Jeff: know it's adjacent to that melon that i'm dialing into
Jeff: right now so i'm thinking of you know some of the german beers
Jeff: that use the huel melon hop right sure um i'm
Jeff: kind of adjacent in the same or in the same neighborhood of
Jeff: like kind of hoppy melon flavor in this
Jeff: beer um there is
Jeff: something a little more um there's a light spice coming out of it which is kind
Jeff: of associated with like kind of the bergamot type um flavors of of um like an
Jeff: earl grey tea or something i think this would go great with fish,
Jeff: fish and chips oh yeah.
Jeff: It's almost too delicate to be a good lawnmower beer in some sense because like
Jeff: Like, it's not going to, I don't know, feel as refreshing maybe as some other ones.
Greg: It's just, it's got, I feel it's got some delicacy to it.
Jeff: Yeah. Yeah, you mentioned fish. I'm thinking, well, two things came into my
Jeff: mind, and that's either like a waffle or funnel cake. Kind of like.
Greg: Interesting. I wasn't thinking sweet. But it would work.
Jeff: It kind of amplifies the breadiness. yeah yeah contrast where this
Jeff: goes herbal and melanie that would go
Jeff: you know yeah yeah it would work so and i
Jeff: was then i was trying to think that i just did i fish funnel cake out of the
Jeff: same fryer that your fish and chips came from i was wondering right like is
Jeff: that what turned me on to funnel cake i don't know i mean if you were at uh
Jeff: the park then absolutely because because they only got one fryer.
Jeff: That was good. That was the Salesian Hills, Foothills from Old Thunderbrun Company.
Greg: So it was mentioned before we started, but we didn't talk about it,
Greg: that not only is Christmas coming up, but it's also your boy day soon.
Greg: So I have some gifts, and I'm going to partial them out.
Jeff: Oh, okay.
Greg: My first gift is,
Greg: Is this is a kitchen tool that I find to be really, really cool.
Jeff: They are a pair of thin tongs.
Greg: They're like a combination between tongs and chopsticks in a way.
Greg: They allow for you to, they're really, they're, you know, well-made sturdy and
Greg: you can hold even big things or small things with them.
Greg: But you can also be very dexterous with them too.
Jeff: Well, I mean, it's interesting because, I mean, ask Shannon.
Jeff: I often do cook with like the salad tongs, you know, the metal salad tongs. I like those,
Jeff: These seem a bit Dainty but I'll be happy To give them a try You'll be surprised
Jeff: at how well you can pick These up with those It'll be so easy to get like olives out of an olive jar Or,
Jeff: Pickles and stuff too Yeah I guess picking from jars totally That'd be useful
Jeff: I was thinking more of like working in the Walk or skillet or something Yeah
Jeff: like you can flip things over or something like that Oh yeah Bacon Yeah,
Jeff: these are cool. Thank you. And like I was trying to say, I already have a habit
Jeff: of preferring tongs over spoons and spatulas.
Jeff: So this will just be, I just didn't know I needed skinny tongs in my life.
Shannon: Now you know.
Jeff: Well, I don't know yet, but I do have them in my life.
Jeff: I'll never go back.
Shannon: Those are cool.
Greg: So obviously these are gifts for both of you.
Shannon: Oh yeah, I'm totally going to use these. When I make bacon, these are perfect for bacon.
Jeff: Your idea of fishing things out of jars?
Shannon: Yeah.
Jeff: I like that idea a lot, too.
Greg: Yeah, but you can use them right there like you are, like close up so you get
Greg: a lot of dexterity, or you can fall back and still have a lot of control.
Shannon: They're also like.
Jeff: Yeah. Pluck my nose hairs. Yeah.
Shannon: Yeah. You can do that too. Awesome.
Jeff: All right. So our next beer, is it the next one in line? Yes.
Shannon: Oh, I'm not done yet. Hold on. Let me chug.
Greg: Chug, chug, chug.
Jeff: All right. So this one from Bald Birds Brewing Company is Karate Explosion.
Jeff: And this was gifted to us, gifted to me by Dale at Hitchhiker.
Shannon: Oh, that's where it came from. That's right. Yeah.
Jeff: I went in to buy some beer. and this is his Christmas gift to us.
Greg: Oh, how nice.
Shannon: Forgot about that. Dale, if you ever listen, I'm sorry.
Jeff: Let's get all three glasses over here because I want to do like a staggered pour.
Greg: Karate explosion.
Shannon: Oh, staggered right on the table.
Jeff: This corner is not working for me very well.
Greg: And it's dry hopped with, sorry, 7.5% alcohol by volume, dry hopped with Citra,
Greg: Cryo Mosaic, and Cryo Simcoe. I don't understand what that exactly means.
Shannon: Cryo?
Greg: It must mean maybe put, I think they put them through like liquid nitrogen and
Greg: that maybe extracts some things from it.
Jeff: It's been a thing for a while now.
Jeff: And to be honest, I haven't looked it up. I don't know what the cryo process
Jeff: is. But it is definitely a thing people like for doing these,
Jeff: you know, like bleeding edge hoppy kind of beers and stuff.
Greg: What are cryo hops?
Jeff: Greg. While Greg's doing the research, I will do the basics here. It is a hazy IPA.
Jeff: It's not completely cloudy like a wit beer or Hefeweizen. and you can kind of
Jeff: like peek around the corner and see some clearness through there,
Jeff: but it all has roused the sediment.
Jeff: The head looks like shaving cream.
Jeff: And it is a light gold color, much like the last one. Rome on this one, the hops are out front.
Shannon: Oh yeah, they're definitely out front.
Jeff: Citra hops did you say uh sorry i
Jeff: was reading about the cryo hops so citra cryo mosaic and cryo simcoe all right
Jeff: so yeah the you know it lines up with what you'd expect from those it starts
Jeff: off with kind of this candied orange and then it gets a little more tropical in there too,
Jeff: and i'm not really getting the signature simcoe any kind of dankness on the
Jeff: nose but but it probably is backing up, bolstering the flavor with some more
Jeff: bitterness, be my guess.
Greg: It's a cryogenic hot processing technology used to separate whole cones into
Greg: two components, concentrated lupulin and bract.
Jeff: Mm-hmm.
Shannon: Ooh, I like this.
Jeff: Interesting i believe the
Jeff: bract is kind of like the the armature that holds
Jeff: the lupulin glands you know like kind of the stem part inside there
Jeff: you know i see yeah lupulin is the stuff that
Jeff: is the main aroma compound goo
Jeff: and uh looks like
Jeff: pollen yeah i think it's
Jeff: bract is just the rest of the plant matter oh
Jeff: i guess i you might be
Jeff: right i seem to recall that the kind of the the tree-like
Jeff: structure inside that the lupine glands are attached to is the
Jeff: bract but i could just be inventing that whole memory is a modified or specialized
Jeff: leaf especially when associated with a reproductive structure such as a flower
Jeff: yeah so it's kind of that that stiffer um stem stem that's inside that grows
Jeff: almost like well i guess almost flowers you have the the really long,
Jeff: pistils right you know kind of like those but more in a pine tree orientation i see okay,
Jeff: i'm not really picking anything up specific it's it definitely smells sweeter
Jeff: than the last one The taste.
Shannon: I'm not able to pull any specific thing out. It's like everything's melded together so much that.
Jeff: That's one thing I've noticed with the cryo hops that I've paid attention to
Jeff: is they seem more muddy to me.
Jeff: I'm not trying to poop on them. I don't know.
Jeff: But like, I've never been excited by, ooh boy, another cryo hopped one.
Jeff: one um for the aroma it really punches right and then on the row on the flavor,
Jeff: there's just nothing there i was expecting clearer flavors and they're a bit
Jeff: muddled together you're getting some of that orange you're getting kind of a mushy mushy,
Jeff: guava or mushy mango or something yeah yeah i think you're right the the everything
Jeff: is more melded together which might
Jeff: work in the right circumstances if you wanted to really tame a hop but,
Jeff: like it might be good for Simcoe because Simcoe sometimes if you don't tame it.
Greg: Uh, but I don't know if you want to do it with mosaic cause mosaic doesn't really need to be tamed.
Shannon: No.
Jeff: Um, it's probably like better yields or something, you know, that kind of thing.
Greg: Or it, or it's just an experiment.
Jeff: It stores better. Uh, I've seen cryo around for a couple of years,
Jeff: but I just never took the, uh, initiative to research it.
Jeff: I figured it had something to do with putting the hops through something really cold.
Greg: But yeah what i think it really is is that the flavor doesn't last yeah it's
Greg: just kind of i don't know i was really looking forward to this one because on
Greg: the nose i i got so much but then,
Greg: tasting it i'm just not getting much of anything you get it up front and then
Greg: it fades real fast fades real fast and you're sort of left with,
Greg: kind of a a bitter readiness
Greg: yeah i mean from my point of view kind of overall this is a fine hazy it's nothing
Greg: excitable it's not bad i've had way worse yeah yeah this one's drinkable it's
Greg: just lackluster i guess would be the right word yeah it doesn't it's not bold enough to really,
Greg: be of, you know, any kind of remarkable stuff.
Greg: So it is pretty unremarkable, which is.
Jeff: Oh, they're in Jersey Shore, PA.
Shannon: Mm-hmm.
Jeff: Funny. I just, we drove back from New York in October. We drove through Jersey Shore.
Jeff: And, you know, curiosity really got to me. Like, why is it called Jersey Shore?
Greg: Mm-hmm.
Jeff: Do you know?
Greg: I imagine it's because it's in Jersey and it might be somewhere near the shore. No, no, I'm sorry.
Jeff: It's in north central Pennsylvania.
Greg: Oh.
Jeff: Like hundreds of miles from New Jersey.
Greg: Oh, why is that called Jersey Shore? No, I have no idea.
Jeff: All right. So I, my first thought was, so back in like the twenties and thirties,
Jeff: there was this whole. Okay.
Greg: I have a thought before you get it, but go ahead.
Greg: Yeah.
Jeff: So this, this is a, this is what got me thinking down the wrong path,
Jeff: but it's an amusing story in the twenties and thirties in Florida,
Jeff: when they were kind of filling in all the swamps and stuff, they were having
Jeff: this huge real estate rush, right?
Jeff: People were buying parcels site unseen and whatnot.
Jeff: And some of them were getting like just swampy messes and stuff like that.
Greg: And I was thinking that Jersey shore was something that happened in like the
Greg: mid 1800s, late 1800s in New York, where people were just running these ads,
Greg: like buy property at the the jersey shore right and then they ended up owning
Greg: a deed to some property in that's not it but that's what my guess was okay here's
Greg: here's a guess which requires a little bit of history,
Greg: uh there's a town in new mexico called truth or consequences okay and the reason
Greg: why it's called that is because there was a game show called truth or consequences
Greg: and they offered to give some money to a town that would name itself okay after
Greg: the show so now is it i don't know way back back in the 50s or something. Yeah, 1950.
Greg: So Jersey Shore, the MTV show, had a similar contest.
Jeff: Way back in the 1760s. No, what it was, was there was two towns,
Jeff: one on each side of the river, or two settlements, I guess, like families.
Jeff: And the Jersey Shore is on the northwest shore of the West Branch of the Susquehanna.
Greg: Sure.
Jeff: And there was the other people on the southeast shore
Jeff: well those people on the southeast shore apparently didn't care
Jeff: for the people across the river and those people originally from jersey
Jeff: so they were called it oh that's the jersey shore and it was called like williamsburg
Jeff: or something for a long time and then the name had stuck and now it's jersey
Jeff: shore yeah own it right so yes so now everyone whether they've heard of it or
Jeff: not oh you live in jersey Jersey Shore, Pennsylvania.
Shannon: Jersey Shore.
Greg: Yeah, and then he owned it. He's like, yeah, yeah, live in Jersey Shore. That's right.
Jeff: That's the Jersey Shore over there. So, yeah, Curious got the best man.
Jeff: I had to look it up on Wikipedia.
Greg: Cool.
Greg: But yeah, so this is the angry karate kicker boy thing.
Shannon: Yeah, karate explosion.
Greg: Karate explosion. And the problem is that the explosion doesn't last.
Shannon: 7.4%? Yeah. I don't think it's worse.
Greg: If it's a karate explosion, it's a karate explosion from a six-year-old who's learning karate.
Greg: karate and it's like okay you show me you can do a kick and you know that that's
Greg: more than the average six-year-old but i'm still not getting like pushed back by it,
Greg: so yeah your karate explosion is just okay average it's not slightly white belt
Greg: all right so i think we should switch beer the next beer and the second the last beer,
Greg: just knowing how they taste I think it's a better progression which one are we going next?
Jeff: I think we should do Lawson's next okay,
Jeff: alright next beer is Lawson's Sip of Sunshine IPA which is I would say this
Jeff: was next on the list yeah I know I need to finish this or pour it out does anybody want it?
Jeff: don't plug it right there sorry Dale if you ever listen you could just do it
Jeff: quietly and not draw attention to dumping it out too late lawson's gotta be
Jeff: chill and honest with our listeners.
Jeff: All right uh so yeah lawson's sip of sunshine it's a
Jeff: vermont brewery we didn't get up to them on our
Jeff: great new england trip but they're available here in
Jeff: pittsburgh now and this is one of the
Jeff: beer first time i had this beer it was one of those oh
Jeff: my god new england ipas not hazy
Jeff: ipas but new england style ipas are amazing um
Jeff: oh my god you know and
Jeff: we got a four pack so i've had this and um let's
Jeff: just drink it and see how it comes out but it's kind of cool that these beers
Jeff: are available in pittsburgh what are you doing i'm trying to pour the beer i
Jeff: know okay just trying to figure out what time it was it's um by mount pillier
Jeff: somewhere it was south of where we were,
Jeff: Waitsfield, Vermont Waitsfield 8% alkyl by volume and,
Jeff: that's kind of it they don't really have a lot on there this one's not as light as.
Jeff: More orangey yeah it's it's got a little more of the a hint of orange or,
Jeff: copper i got a little bit of drags it's fine but you
Jeff: know no it's all right it was packaged october 9th
Jeff: um yeah it's weird we got back from our trip in new england where we got to
Jeff: go to an alchemist and to you know all these fiddlehead you know these like
Jeff: well-known breweries in new England and we come back and like they're all available
Jeff: here now smells like weed,
Jeff: I wasn't getting much aroma so uh because I kind of got we've got a little canned
Jeff: stratification so Jeff is now mixing so that,
Jeff: do you smell weed a little bit but not much I mean it's just a hint yeah definitely
Jeff: that's That's what I'm getting.
Shannon: I'm not really getting much of anything else.
Jeff: Yeah. So lots of these Vermont beers are available in Pittsburgh now, which is interesting.
Jeff: Ones that were like cult beers not too long ago.
Jeff: And now, like, I realized last Sunday that Heddy Topper is a shelf turd.
Jeff: Like, it's sitting at at least two beer places within 10 miles of us right now.
Greg: They're really up to distribution on it.
Jeff: And at this point it's not that great anymore so way too late on that one yeah
Jeff: um so that's crazy sip of sunshine this beer we're having now was one first time i got to have,
Jeff: heady topper i also got to have this and this one just knocked my socks off
Jeff: so we'll see how this one is this one is almost three months old,
Jeff: orangey bitter yeah it's very bitter and it has a bite as follow through at
Jeff: least on the hops right these hops don't fade right away um so a big distinction
Jeff: from the last one yeah so the way the hops are lingering and how like apparently
Jeff: bitter they are that's like previous generation of how hops were used.
Jeff: You know, this is kind of, what was our, our generation two or three?
Jeff: I guess Generation 3, but right before Hazy's, when Simcoe and Mosaic were coming up.
Greg: Okay, this is interesting. How do you define these generations?
Jeff: All right, well, it was a shorthand we used to use back in the day.
Greg: Yeah, but we haven't done it in a while, so my scale's off.
Jeff: Generation 1 of craft beer, American hops, right?
Jeff: Or the sea hops, the Citra, the Cascade, the Centennial, things like that.
Jeff: So you get either citrusy grapefruit stuff.
Jeff: Orange grapefruit, or pine we should we should clarify that generation
Jeff: one of uh craft ipas like when ipas first
Jeff: became popular yeah yeah and then our generation two was
Jeff: like when simcoe is the hallmark of generation
Jeff: two yeah wouldn't generation two be like the
Jeff: arrogant bastards the the bitterness those are
Jeff: still the same hops though that's just the difference they were just going for a different
Jeff: that's just an intensity thing i still think you
Jeff: might want to call that a different generation although you may maybe that's
Jeff: more of like a west coast style as opposed to a generation generation
Jeff: i mean it was there was definitely a hops arms race in there
Jeff: yeah kind of overlaid of the
Jeff: the of the generation the hop flavoring kind so
Jeff: there's it is more sophisticated than just one scale is
Jeff: what you're saying yeah all right so simcoe um
Jeff: uh amarillo amarillo
Jeff: you know those hops right where they were aggressive as
Jeff: fuck right and you just would you know
Jeff: rake themselves themselves over your tongue and just
Jeff: leave you a puckered up yes and then generation three was when mosaic came out
Jeff: and then later or citra mosaic you know maybe in the galaxy where these hops
Jeff: had big hop flavor and they still had ibus but they weren't apparently bitter mm-hmm.
Jeff: And that goes from clear, crisp, hoppy Generation 3 IPAs through the hazy thing, right?
Jeff: And then I guess Generation 4 would be kind of cryo and stuff like that.
Greg: Well, you got your Motuekas, you got your, what's the one that's like a wine one?
Jeff: Nelson's Vaughn.
Greg: Nelson's Vaughn, thank you.
Jeff: Yeah, maybe those could be different. i kind of think those are kind of like
Jeff: the um if anything filling out of generation if anything 3.5.
Greg: Yeah yeah yeah i can give it that there's they're
Greg: you know elder millennial kind
Greg: of thing so yeah so
Greg: we're waiting on the hops that taste like you know chocolate and uh and red
Greg: beef and just the ones that are like designed to to give entirely different
Greg: flavors than you might expect this one tastes like beetroot so the more i drink
Greg: this one the more this one does take me back to,
Greg: those initial tastes of new england style ipas yeah but this is not as scratchy
Greg: as for example heady topper right heady topper like there's a it's three months
Greg: old okay that's true and there There is a little bit of bite to it, a little bit of scratch.
Greg: But this is better than Heddy Topper. Yes.
Jeff: And I thought it did when I thought Heddy Topper was something to it.
Jeff: I thought Focal Banger was better than Heddy Topper. So it's so funny.
Jeff: The first time I had those three beers, this one and then the two from The Alchemist,
Jeff: was up at my dad's deer camp in the middle of Pennsylvania with a bunch of guys
Jeff: that don't drink good beer.
Jeff: Because one of the guy's brothers is from Vermont and drinks good beer.
Jeff: And he brought down this giant cooler filled with The Alchemist and Lawson's
Jeff: and one other one I can't think of right now.
Jeff: So, yeah, I had some of the best beer at deer camp. And my dad's deer camp.
Greg: His one time at deer camp?
Shannon: At deer camp.
Jeff: My dad's deer camp. Because I like band camp. And also, my dad's deer camp isn't this like.
Greg: Don't ask them what they did when they got, you know, alone in their tents.
Jeff: A lot of deer camps are like a cabin. And, like, you make it really,
Jeff: like, hot in there. And you just. Like when I.
Greg: Oh. Yeah. Yeah, I know. You gotta make it hot in there.
Jeff: So, I'm thinking of, like, my buddy Dave's dad's deer camp, right?
Jeff: It is like just a multi-day feast.
Jeff: It's just like, and everything. And my dad's deer camp is a bunch of like parked RVs.
Jeff: You hang out outside around the campfire and in the snow, there's a roof,
Jeff: but it's like, it's camping. Not like, not.
Jeff: Yeah. Wow. You're.
Jeff: that's disturbing thinking of the my dad's buddies um that's i can't continue,
Jeff: you guys have to finish this show speechless he's speechless you did it show without me,
Jeff: okay um,
Jeff: All right.
Jeff: We're still drinking through the Lawsons. I don't like it. You don't like it?
Shannon: No.
Greg: I can see why you don't like it. But I think of this as like the first of generation three.
Greg: Like this was the start of getting into what hazies would eventually be.
Jeff: This was for something. I mean, so maybe nostalgia is ruling the day for me. I'm enjoying it.
Shannon: You're going to have it.
Greg: Yeah, I'm enjoying it, too, because this is a reminder of beer's past.
Shannon: Like Christmas past?
Greg: Yeah, sort of, yeah. But it's not as bracing as some of the other ones I've had.
Greg: Like, compare this to, as we talked about, compare this to the Heady Topper
Greg: that we had, and especially compare this to how I remember, like, Arrogant Bastard.
Greg: Yeah. And this is a way better thing. But I could totally see how since you
Greg: kind of, Shannon, came into the scene around the hazy time.
Greg: This is just like, oh, this is what you had.
Shannon: Yeah.
Greg: You're kind of like, yeah.
Jeff: Exactly so uh it's apparently been a bad year for craft beer,
Jeff: okay so not based on
Jeff: the shelves that i see well because the
Jeff: shelves are full yeah not being drank overall sales
Jeff: are down by two percent which sounds like
Jeff: a small number but that's because we have so many yes that's
Jeff: because i do think that they're how that doesn't really
Jeff: decrease overall sales in a
Jeff: way you can it's that choice paralysis thing so
Jeff: they're just gonna get put wiser instead well it's when
Jeff: you go to choice paralysis is when you there's so
Jeff: many choices that you eventually just decide not to get anything at
Jeff: all and you just get a bottle of wine okay or bourbon
Jeff: so i mean it's it's it's something
Jeff: that like you have to take into consider when when the product
Jeff: gets especially when you have like supermarkets take
Jeff: that into consideration it's a whole it's a whole yeah psychological
Jeff: i was talking with a brewer and uh
Jeff: yeah this year was rough on them you know we're drinking
Jeff: tastes are changing and also habits are changing like um draft beer is way down
Jeff: like drinking draft beer at beer bars and not breweries is way down interesting
Jeff: when i say way down i don't mean down 20 but i mean like for a craft brewer
Jeff: or it's noticeable that draft is not moving like it used to.
Greg: Well, lots of breweries now have their own tap rooms. So it's like,
Greg: so they're kind of, that also has, I'm sure,
Greg: made it so that it's just not, you're not as likely to distribute your beer in just bars.
Greg: You have to find a place that will do it and have a lot of.
Jeff: Traffic so yeah yep uh so numbers this year 420 breweries of craft breweries opened,
Jeff: but uh 385 closed speaking to your microphone to say that again 400 breweries
Jeff: opened and 385 closed so it's a net plus of 45 breweries this year that's around
Jeff: the country united states It's independent craft breweries.
Greg: Well, I mean, that sounds like a sort of typical churn.
Shannon: Do you think that has anything to do with the fact that,
Shannon: isn't it this year that these small businesses that took out loans during the
Shannon: pandemic were having to start paying back?
Greg: I haven't heard anything about that
Greg: specific to breweries but more so drinking habits are changing
Greg: there's more competition people are going to cocktails more
Greg: people are going to seltzer you
Greg: know that's taking away part of the market um speaking
Greg: of speaking of speaking
Greg: of uh-oh it is
Greg: another surprise for you
Greg: guys hotel shaker set 16 pieces
Greg: yeah because you you didn't have like a real shaker you have like one thing
Greg: but it doesn't have the full thing and i got you a uh julep strainer which i
Greg: think is the better strainer once you get used to it yeah it's a little weird
Greg: at first but i think it's the best strainer does it have umbrellas like I'm a pitcher?
Greg: No, it doesn't. It does have the thing you can put on your, it does have the spouts for.
Shannon: Oh.
Jeff: Yeah, so it has a Boston shape.
Shannon: Open it, I want to see.
Jeff: You want to see? Yeah.
Shannon: Open the box.
Jeff: Okay. Birthday boy. We have the spring strainer. Yeah. We have a fine mesh filter.
Shannon: Handy, Dan.
Jeff: We have a pour spout.
Shannon: Nice.
Jeff: We have a pour spout.
Shannon: Ooh.
Greg: Doubly nice. I think there are six of them.
Jeff: We have a pour spout.
Shannon: Oh, triple nice.
Jeff: We have.
Shannon: Don't make me count them.
Jeff: Some tongs.
Greg: Right.
Shannon: Ooh.
Greg: Yep.
Jeff: We have.
Shannon: Two sets of tongs.
Jeff: Three more pour spouts.
Shannon: Oh.
Jeff: We have a barky we
Jeff: have a jigger oh my Shannon thought that's what these were called and thought
Jeff: I was saying a racial slur or something no I thought that was a Pittsburgh thing
Jeff: it's the jigger and then here's the uh that was a long time shaker glasses,
Jeff: so there's ah right now we can and really make some cocktails.
Jeff: And a spoon. A spoon, a spork.
Shannon: Oh, it's a spork. Oh, a spork.
Greg: A spoon on one side, a fork on the other.
Shannon: Nice.
Jeff: So now we can stab our maraschinos in a muddler.
Shannon: Nice.
Jeff: And some paper at the bottom.
Greg: The paper is the most important part.
Jeff: It tells you how to. It's the instructions and what you can and cannot wash
Jeff: in the dishwasher so there you go so you were mentioning cocktails and i was
Jeff: like well we're into cocktails now yes we are well that's broken now i dropped the jigger on the floor,
Jeff: it's like the meatball it rolls behind your chair oh okie dokie um thank you
Jeff: greg that's super cool that's really nice couple yeah there's There's definitely
Jeff: some pieces here we don't have that, you know.
Shannon: This is really cool.
Jeff: We've worked around. And now we don't have to work around them in the future.
Shannon: Now we have a.
Greg: You can do the shaking.
Shannon: Shaker. And we can make cocktails like.
Shannon: What's his name on the show we watch on Sky?
Greg: Like a Pisco Sour or something. You got to shake with a little egg white in it, right, to get that?
Shannon: Yeah. Oh, that's what I wanted to do at the next show. But it's too late now.
Jeff: What?
Shannon: I wanted to make our own homemade eggnog.
Jeff: Oh.
Greg: Yeah.
Shannon: Yeah.
Greg: Well, I mean, you don't have to do it around. It's not too late.
Jeff: Well, we don't have whole milk, but.
Shannon: Yeah. We don't. No.
Greg: We don't have to do it like
Greg: around christmas just have to it
Greg: doesn't taste the same and jesus isn't coming like
Greg: those elves on the shelves tori was
Greg: showing me these elf on the shelf things and i've
Greg: never i've never seen the elf
Greg: on like i've heard of the elf on the shelf but i've never understood the
Greg: i never truly understood the
Greg: idea that the elf does something i thought it was just like a
Greg: something that you just put there and just commented on
Greg: but no apparently the elf is a trickster that gets a it's around
Greg: doing things at night it's it's out
Greg: of control the it just keeps growing and growing and growing
Greg: it used to be more like as far as
Greg: i know it used to be like you'd move the elf each
Greg: day and the kids would have like a hide and seek every morning
Greg: you know that kind of thing and then yeah they started doing
Greg: things and being the trickster the tick
Greg: generation you just gotta you don't know what you're signing up for you're signing
Greg: up for 24 days of getting more and more creative and oh is it only 24 i thought
Greg: it was 30 but i it came out after my kids were it's 24 now because the elves
Greg: got into a union and they made Made sure that they got their days off.
Jeff: You start on December 1st.
Shannon: I didn't know when it started because I never did Alpha on the Shelf with my kids.
Jeff: Starting on November 26th would be weird.
Jeff: Whatever.
Shannon: Jeez. Rough.
Greg: So this is from Brew Gentlemen. Last time we had a Doppelbach.
Greg: This is the gentleman's version of Adalberbach called Manangelator.
Greg: As we mentioned before, almost all Adalberbachs end with Ader.
Greg: That's sort of the German tradition.
Jeff: German tradition.
Greg: They say on their website, this is everything they love about Einger Celebrator,
Greg: which is a traditional one as seen through our own lens.
Greg: So that's what they say on their website.
Jeff: What size can is this? Is it one of those energy... Eight ounce or no?
Shannon: Yeah, it reminds me of a...
Jeff: It's probably a 12 ounce.
Greg: Yeah, it's 12 ounce.
Jeff: But it's an energy drink can. Yeah.
Jeff: I think they bottle all their stuff in cans like that, don't they?
Greg: This is the size they do it in. And they still sell it for the same price.
Shannon: I was just going to ask you if they are cheaper.
Greg: No, not any cheaper at all.
Shannon: Wow.
Jeff: Because they're a premium brand.
Greg: Yeah, they're a premium brand. They get away with it. I mean,
Greg: if they make good beers, it can consistently be good beers.
Shannon: Well, it better be good.
Greg: It better be good is right.
Jeff: And they wear bow ties and fancy outfits behind the bar. Because they're gentlemen.
Jeff: This is the Brew Gentlemen's.
Greg: Well, I mean, there are women behind a bar, but do they wear bro ties too?
Jeff: They dress dapper.
Greg: Yes.
Shannon: Dapper. Dapper.
Jeff: If you have a mustache, you probably have mustache wax in it.
Greg: Now I'm making my decisions about Brew Gentlemen that I didn't have before.
Greg: Because mustache wax feels like it shouldn't be a requirement.
Jeff: It's probably not.
Greg: Okay.
Jeff: But it fits the vibe yeah okay you just you don't want to lean too far into the fedora wearing like,
Jeff: no this this total like they're they
Jeff: do the bartenders do have a dress code and it's like speakeasy yeah
Jeff: yeah dress code so think of what a speakeasy
Jeff: bartender may wear speakeasy school we still
Jeff: need to go visit the speakeasy in ohio so this
Jeff: is a as opposed to other ones this is a a darker color
Jeff: so this is you know kind of greenish isn't it do you see that hint of green
Jeff: weird a bit of like yeah like greenish yellow it's probably the color temperature
Jeff: on our led lamp above our head that is very likely yeah you might be right but
Jeff: no it's totally made with algae,
Jeff: but yeah very bready and or mutagen sweet on the on the nose.
Jeff: Was a little bit of roasted note
Jeff: right a little bit of uh moving on
Jeff: to the flavor oh it's very smooth it is
Jeff: big roast it leans more chocolate than i would have expected cocoa it's a bit
Jeff: more stouty than i would have expected but it's full yeah so just on the nose
Jeff: i wasn't impressed i I really wasn't pulling a whole lot,
Jeff: but that first sip.
Greg: There's a lot of flavor in there.
Shannon: There's a lot.
Greg: Yeah.
Shannon: It bursts. A lot of the cocoa notes.
Greg: Baker's chocolate yeah it's a weird it's it's
Greg: straddling that line between bach and stout it's
Greg: it's right there isn't it yeah i mean to me i
Greg: i like that they it's their own lens on it
Greg: you know they're giving it their their take they're not trying to do a clone
Greg: of eyinger they're giving the doppelbach their their version and i i like it
Greg: i think that it's there's more bitterness to it the hot bitterness is kind of
Greg: coming through like it It does on an Imperial stout kind of.
Greg: I like the lens of looking at a Doppelbach through a stout lens. I think that that works.
Jeff: Yeah. I'm just trying to like paint the picture because it's,
Jeff: it's, I can't think of another beer that's this close to the line where depending
Jeff: on which part you're looking at, you would classify it as a big stout or Doppelbach.
Greg: As with most brew gentlemen, this is a very clean beer. Like there's no off flavors.
Jeff: Is very it is
Jeff: kind of exacting and what it's trying to to give you
Jeff: and it doesn't it it doesn't really like you
Jeff: compare it with the karate which is kind of like a mishmash and
Jeff: kind of stuff together this is seems very calculated uh
Jeff: and really very dialed in to what it's trying
Jeff: to do definitely the um
Jeff: sweetness is coming around a bit it's powering through kind of that roasty tannic
Jeff: bitterness that i was getting up front like the kind of the bitter chocolate
Jeff: kind of part of it like the sweetness is coming and through that now it's like
Jeff: a um it's almost almost like a barley tea type sweetness, not worty.
Jeff: It doesn't have quite that kind of gristy kind of flavor to it,
Jeff: but more of like a refined, simple syrup kind of barley tea somewhere in there.
Greg: The example I would give is like after a really good meal, you don't want a sloppy sweet dessert.
Greg: You want a dessert that has a little bit of depth and is not over sweet,
Greg: but has the right amount.
Greg: So like you don't want like a pumpkin pie. you
Greg: want something that has sweetness but
Greg: it's balanced to give you something so
Greg: like a great like a really good
Greg: dessert and like a good restaurant would have this kind of flavor profile i
Greg: think or something similar that's not to say that a sloppy dessert isn't fantastic
Greg: if it definitely is but no i think you're that's a good description i like that
Greg: You said sloppy too many times.
Jeff: Now I want to have this with Adam Ragusea's Sloppy Joes.
Greg: Sloppy Joe, sloppy, sloppy Joe.
Shannon: This is really good.
Greg: Yeah this is so this
Greg: is closer this is not you know
Greg: exactly what you would expect fully from
Greg: a double buck but this is much closer to what you'd expect to have a double
Greg: buck than what we had last time oh yeah yeah this is way better than yeah the
Greg: the one we had on the show last time it's good it's i mean gentlemen it's a
Greg: sipper it's it's hard to knock them they They, like,
Greg: everything they do is of high quality.
Greg: It's not to say that everything they do is amazing. Right. But everything they do is of high quality.
Jeff: I'm with you. Yeah, I've had beers from them, which, you know,
Jeff: I've never had a bad beer from them.
Jeff: I've had lackluster beers, but usually that's the exception.
Jeff: Usually they're, like, you can appreciate them for what they're giving you.
Jeff: yeah so here's the
Jeff: the point on the show where we would like way back
Jeff: when we would have done amazon thing what we're doing
Jeff: instead is discord join our discord guys join our
Jeff: discord and talk to us there's a there's a link in
Jeff: the show notes if you're listening to us on spotify if you're
Jeff: new spotify listener because i did all the oh yeah
Jeff: i signed all the the agreements and the eulas
Jeff: to get on spotify so if you're on spotify go
Jeff: over to the show notes and you'll find a link to our discord you can get our discord and
Jeff: then get back to the show notes on discord where there's comments and commentary and
Jeff: there's conversation and you can talk to a kiwi a literal kiwi a literal kiwi
Jeff: is an actual fruit an actual like the hairy fruit that if you cut it it's got
Jeff: green on the inside and the seeds but you can eat the seeds i've never looked
Jeff: inside greg but maybe Maybe he's green.
Greg: Well, you said he was a literal Kiwi, and that's what I think. Yeah.
Jeff: Well, literal changes definition.
Greg: I mean, but he's a Kiwi that's shaped like a human and lives as long as a human
Greg: and talks like a human and is a really cool human.
Greg: So is that still a Kiwi?
Jeff: Okay kiwis have a lot of diversity he's literally
Jeff: a kiwi and uh who else oh we
Jeff: have we have someone who is just promoted to head brewer of his
Jeff: brewery which is wild um oh yeah that's right
Jeff: yeah and other cool people guy in wisconsin who can drink nuclearis all the
Jeff: time and doesn't doesn't gloat about it all the time so that's wild so what
Jeff: we're saying is we have a lot of cool people on our discord i mean we want you
Jeff: because you're a cool person too so join our discord yeah i mean you're already
Jeff: on like all kinds of weird joe rogan discords get on our discord ew,
Jeff: ew don't bring that joe rogan shit to our
Jeff: discord speaking of podcasts and
Jeff: discord i'm not done it's also a bad year for podcasting apparently
Jeff: advertisers are dumping like people who
Jeff: used to get podcast ads don't go to
Jeff: podcasts anymore because they like trackability so they like like facebook
Jeff: and instagram and youtube so like i heard a
Jeff: bunch of big podcasts like 99 invisible
Jeff: search engine uh this week in tech all
Jeff: complaining about this and actually this week in tech has had layoffs
Jeff: and they're canceling shows oh poor leo laporte is he still calling it netcasts
Jeff: i don't think he is okay he's he's finally gotten off that yeah that horse um
Jeff: um netflix finally decided that they're going to release their um.
Jeff: Viewer statistic oh really yes apparently
Jeff: that's been a big secret and their advertisers were
Jeff: very unhappy with it i wonder if that's anything to do with the strikes because
Jeff: those were big and like they wanted to
Jeff: get a lot of information from about viewership
Jeff: and and all these streaming places we're not giving any
Jeff: information so maybe that's part of what they agreed to with the strikes who
Jeff: knows so this next one that jeff is pouring it's from lola brewing company just
Jeff: here in pittsburgh lupula 6.4.
Greg: Percent alcohol by volume uh motueka moter Care, Riwaka, and Comet Hops.
Greg: Lots of interesting ones in this one.
Jeff: Yeah, so Lolev is quickly, ever since the first time we went there,
Jeff: was elevated to the top tier of local breweries that we like.
Jeff: They don't have a ton of beers, but the beers they do have are solid.
Jeff: They're a variety of styles. A lot of them are, now we're drinking a double IPA or an IPA tonight,
Jeff: night but most of their beers are beer flavored beers they have a cream ale
Jeff: that is like interesting they have an imperial stout they have a mild they have
Jeff: other things as well and they're open on mondays yeah that's cool so when you
Jeff: want to go out to a pub and all or a brewery and,
Jeff: everyone's closed on mondays we can go to lullab and it's close very close by.
Greg: So there's definitely a, um, Ooh, what is that? What is that on the aroma?
Jeff: There's a very oniony Citra.
Greg: It's weird, right?
Jeff: It's a very oniony Citra is what you got.
Greg: There's no Citra in this.
Jeff: There's not? No. It's oniony as fuck. And you sometimes Citra will give that to you.
Jeff: Use it and under the light of a full moon.
Jeff: so onions in general
Jeff: that's sulfury compounds that give it that kick and
Jeff: there are sulfury compounds in lupulin and this
Jeff: is called lupula yeah so you guys make the connections yeah so if i was picking
Jeff: out a beer to plan to introduce greg to low lev and you know put it on the show
Jeff: i probably would have got the cream ale but this was part of a four pack that
Jeff: we bought just the the drink.
Jeff: We're making bottle openers and there's one left and it seemed a shame not to put it in.
Greg: It's very strange to make bottle openers these days because these are all cans.
Greg: Most of the beer you drink are cans.
Jeff: Yeah. I wonder how much that takes away from his clientele as no one uses bottles anymore.
Greg: Well, this actually brings me into the last gift I have.
Jeff: There we go. I was wondering if we could go a show without talking about Craig and I guess we can't.
Jeff: And for you gentlemen, and ladies oh
Jeff: no way yes you steal
Jeff: balls oh this is
Jeff: fantastic you know these are know what i want to before i
Jeff: bounce this off of anvil so greg got us was a one and a half inch i think it's
Jeff: two inch is it two inch okay stainless steel ball which is well it's hefty and
Jeff: you probably got one for yourself and it's probably fun just to roll it out in your hand yeah and um,
Jeff: When you buy an anvil, the key thing about it is how much does it rebound?
Jeff: Like when you hit your hammer on your workpiece on the anvil,
Jeff: does all the energy go through all of that and disappear in the anvil?
Jeff: Or does the anvil bounce it back up into your workpiece? So you put more bend into the workpiece.
Jeff: And one way to test that is you take a steel ball and you hold it 10 inches
Jeff: off the anvil and you drop it.
Jeff: So if it's 10 inches, then every inch is 10%. So if it bounces six inches,
Jeff: you know that it has a 60% rebound.
Jeff: And that's kind of the lowest that you want.
Greg: You want like 90 or above.
Jeff: Yeah. And the reason anvils could have different heat rebounds is metallurgy.
Jeff: Because either it's a bad anvil or it was in a barn fire and the fire ruined
Jeff: the heat treatment and it lost its hardness.
Jeff: So this is kind of the tool to check.
Jeff: So it is part of the class Greg took where, you know, there's this whole. The first hour.
Greg: This is a three hour course on blacksmithing course.
Greg: It's three hour like introduction to blacksmithing and probably the first 45
Greg: minutes at the very least are discussion of anvils and how you can get good deals on anvils.
Greg: anvils it's specific to sort of a western pennsylvania
Greg: audience because the key is that just
Greg: in in this area there are likely a
Greg: lot of anvils and it's craig talking
Greg: about how much money he's been able to make by reselling anvils and kind of
Greg: going on of on a big long like like it's a little bit of a stand-up routine
Greg: it's yeah it's a stand-up yeah i think it's,
Greg: it's his way of like easing people into the subject uh so so that um they're
Greg: not like jumping right away into the difficult stuff uh and so i get it but
Greg: at the same time it was like,
Greg: for someone like me who's like all right i get your point we can move on now
Greg: it was pretty pretty ponderous at like, cause we're still going on with 30 minutes
Greg: in and we're still talking about the anvils.
Shannon: When am I going to start eating the shit out of something? Yeah.
Greg: Well, what am I going to start like, you know, putting stuff in fires and shit like that.
Greg: Um, but yeah, but that was like, so with all, with all the discussion of Craig
Greg: that's happened over the last three episodes, it's been like,
Greg: it's, it's the Craig trilogy at this point.
Shannon: Yeah.
Greg: I was like, it'd be fun to get you guys that because...
Shannon: I love it.
Jeff: So before I bounce this off anvils, what I want to do with it,
Jeff: I want to put it in the freezer and see if it has more thermal mass than my
Jeff: stainless steel ice cube that is water-filled.
Greg: Interesting.
Jeff: And whether this works better for chilling cocktails.
Greg: I bet it won't.
Jeff: You think that water ice has more thermal mass than solid steel?
Greg: Thermal mass it's the it's the um the
Greg: face it's the heat uh what's the
Greg: term i'm thinking of but it it takes a lot of energy
Greg: to change water from one phase to another uh and it it's considerably less energy
Greg: if it's all stainless steel uh so because there's a trend because there is that
Greg: that it's why it takes a while to boil water.
Greg: I can't, for some reason, the physics term is not coming to me because the,
Greg: what's specific? Specific heat, thank you, yes.
Greg: It takes a long time and a lot of energy to change that phase.
Greg: And so I think because of that, the water field is likely to be a better source of,
Greg: uh a better sink of heat than
Greg: a pure steel ball see my
Greg: my intuition i understand everything you're saying and
Greg: i know that you put extra energy into a
Greg: phase transition my intuition still says that
Greg: a steel solid steel ball has more i mean it weighs more it has more mass so
Greg: it has more mass to sink the heat into but well i mean i think it's worthy of
Greg: testing i would wash those very carefully because i mean they came right from
Greg: wherever place i doubt they've been yeah i doubt they've been.
Greg: Washed or i don't even know how heat safe they like
Greg: how how safe they are yeah i guess that's the
Greg: one thing to to maybe it's more of an experiment and
Greg: not a drink yeah yes um let's do
Greg: that just do water and but yeah like if this is chrome
Greg: instead of stainless steel it might not be food safe you
Greg: know something like that so it probably
Greg: is chromed i mean it was stainless the thing says stainless steel when i bought
Greg: them but i don't know what again i didn't you know this is something you get
Greg: on amazon and you're not like there's no providence oh no i'm sorry they're
Greg: chrome this is chrome yeah this is four pieces a two inch chrome steel bearing balls.
Greg: So, yeah. Yeah, I wouldn't drink with these, but as a temperature test.
Jeff: Thing is, my steel spherical ice cubes are bigger than these,
Jeff: so it'd be really hard to adjust.
Greg: Yeah.
Jeff: You know, I'll see if I can come up with a methodology, because I'm morbidly curious about it.
Greg: I mean, you could just go on Amazon and get like a larger chrome ball the same size and do that.
Greg: But you've got one of these to... the
Greg: other thing that he mentioned because because it's part of his
Greg: spiel and now i feel like i'm talking about craig well greg's
Greg: talking about craig it happens it's a cult you
Greg: know he talked about how you can put this in somebody's like in
Greg: in if you find a
Greg: way into their car you can put it like behind the
Greg: seat and there'll be something that's shaking around they have no idea what
Greg: it is like under under the floorboard or
Greg: something like that uh and yeah that was
Greg: when i was like like okay that's what this guy is like he said
Greg: it in the parlance of hating the
Greg: state inspections this system oh yeah and that's not how he said it in in the
Greg: spiel he gave to to my class it was more like if you just want to get get revenge
Greg: on somebody okay yeah this normal spiel is which Which isn't, it's a weird vibe too.
Jeff: It's like, if you don't like the state inspection system, you can put a couple
Jeff: of these in your pocket, door pocket or something like that.
Jeff: And then when they're doing the test drive, they'll be trying to find this noise.
Greg: He did mention that too, yes.
Jeff: But the mechanics only get a flat rate per inspection, but you're going to waste their time.
Greg: And that feels like, why are you fucking with the mechanics?
Jeff: Why are you fucking with the mechanics?
Greg: Yeah.
Jeff: Yeah.
Shannon: Mechanics, my son's one.
Jeff: No, it's, it's a.
Shannon: They get hurt.
Jeff: I think it's more for the laughs, but. but definitely.
Shannon: Yeah.
Greg: It's a shtick. He has a shtick.
Jeff: All right.
Shannon: So what's the fruit that you're picking out of this?
Jeff: Papaya.
Greg: Uh, pie with, with, with green onion notes.
Jeff: Yeah. The onion, he went away. I got used to it at least the more I drank it.
Jeff: And then I was getting more of that tropical papaya.
Greg: Not like yellow or white onion, but green onion.
Greg: Right. So it's like, Like it's a little bit vegetal, but it's also got sulfury notes.
Jeff: All right. We're five in. Got one more to go. Greg brought this over last week.
Jeff: Last week, Greg came over and we hung out.
Jeff: We were not, well, we wanted to work. We were working in the shed.
Greg: Yeah.
Shannon: I had, yeah.
Greg: He has so much work to do. And it was like, yeah, we can't spend time and do a show.
Jeff: Greg dropped off this Imperial gingerbread inspired milk stout. Gingerbread inspired?
Shannon: Yeah. I'm anxious.
Jeff: I guess that means the spicing of gingerbread. Yeah. There's no gingerbread
Jeff: men were harmed in the creation of this beer.
Greg: I can't vouch for that. This is...
Greg: Where is this? Okay. This is Cinderland, right? Yep.
Shannon: I'm not ready. Hey, I like that.
Jeff: Then hurry up.
Shannon: Well, you just need to just chill out, man.
Jeff: It's about pacing, woman.
Greg: A little oniony for my taste.
Jeff: Yeah.
Greg: But we had things to talk about it wasn't boring yeah well
Greg: i mean i mean compared to
Greg: we didn't really talk about the beer that much frankly we had other things
Greg: i think we covered it well
Greg: the all right so this eight percent this
Greg: is a double milk stout brewed with ginger
Greg: cinnamon madagascar vanilla bean and milk sugar so this
Greg: is as opposed to sort of the uh composed
Greg: sweetness with bitterness that that the gentleman
Greg: was this is going to be i think more of a bomb
Greg: of sweetness a bomb a sweetness bomb like this is this is this is the sugary
Greg: pecan pie dessert versus the refined you know like chefy dessert.
Greg: Thank you what's up so the
Greg: led is not making this green no this is very very dark it's one of the darkest
Greg: beers all that milk stout lactose in there just sucks up light the head is even
Greg: a dark color the head is the color of chocolate milk it is,
Greg: okay so this is what they say our gingerbread and cookie imperial milk stout
Greg: starts by going going through the seven levels of the candy cane forest with
Greg: layer upon layer of character malt, two degrees of caramel,
Greg: rich chocolate, and a couple of our favorite roasted barleys.
Greg: Then past the sea of twirly swirly cum drums.
Shannon: I feel like I'm in the Candyland game.
Greg: Yeah. We add a small but crucial amount of cold pressed organic ginger in parentheses
Greg: bread, juice from our friend's Pittsburgh juice, ginger juice.
Greg: So they add ginger juice.
Greg: finally through the lincoln tunnel which is a piss for reference we
Greg: load in the rest of the cookie flavor with madagascar vanilla
Greg: bean and cinnamon but lincoln tunnels uh new york new
Greg: jersey really oh okay maybe maybe
Greg: i'm thinking it's okay um but wait there's more we gather the team to sing carols
Greg: to the tank throughout the fermentation and conditioning okay great i didn't
Greg: i didn't realize that was that what we're talking about okay yeah that'd be
Greg: awesome if they They actually did sing at the fermenter. They might.
Shannon: They might because, remember, we've been to their brewery.
Shannon: You can sit at the table so you can watch everything.
Jeff: But not just once for a joke, but like four or two hours a day to condition
Jeff: the beer. That would be hilarious.
Shannon: So the first thing that I'm picking up on on the nose is a Moscow mule.
Shannon: Which, I mean, ginger beer, ginger juice, ginger nut, but really strong Moscow meal.
Greg: I guess the Lincoln Tunnel refers to the Fort Pitt Tunnel, which is on the Penn Lincoln Parkway.
Jeff: Sure that's what okay that's what the google's tells me that that's what that's
Jeff: what ai would say it's called yes i didn't ai it well i know i'm just no they did,
Jeff: yeah ai written beer descriptions that would be good it's probably already being done yep Yep.
Jeff: So, Moscow Mule, interesting, right? Because I was so ingrained of thinking
Jeff: gingerbread man, gingerbread cookies.
Jeff: I didn't open my mind up to that perspective.
Jeff: And I'm trying to.
Shannon: I even taste the lime.
Greg: I get roastiness. I get the ginger.
Jeff: Okay. Okay, so that flavor, what? It smells like it's just going to be in a sweet, shitty beer.
Jeff: And you go into the flavor, and it's not. No.
Jeff: It's weird, but it's intriguingly weird.
Shannon: I like it.
Greg: It's the ginger juice. It's the ginger that's changing this from a sweet bomb
Greg: to something with a little bit more depth to it.
Shannon: Tangy. The ginger juice.
Jeff: It decimates the body.
Greg: Yeah.
Jeff: So it's surprisingly thin for milk stout. And it helps it tremendously.
Greg: Not to say that it isn't still full. It's still got fullness to it, but it's not like...
Jeff: You'd expect this cloying, sweet, awful mess. And the ginger slices through that.
Greg: Yeah.
Shannon: Yeah, it takes...
Jeff: It...
Jeff: it tastes i mean it tastes like a cocktail right it tastes
Jeff: like a weird it doesn't it doesn't taste like gingerbread it's in i think this
Jeff: is where inspired comes in handy because this is not if you're expecting a gingerbread
Jeff: i think that there's a little bit of an aftertaste probably your burps might
Jeff: have a little bit of a gingerbread so think moscow mule with like,
Jeff: creme de cacao or kalua or something it's like start there right it's like i
Jeff: don't know like Like, I'm not saying that'd be a good drink.
Jeff: I'm saying what we're tasting is a chocolate Moscow Mule, you know,
Jeff: and then like something off shooting from that.
Greg: Yeah. Yeah.
Shannon: Do you all taste the lime as much as I do?
Jeff: I, I don't not taste the lime.
Shannon: Okay.
Greg: I, I can't say I taste the lime at all.
Jeff: It's on the high side of the ginger juice.
Shannon: Yeah.
Jeff: It, it actually, I think like the cocoa or the cinnamon, the cinnamon is changing.
Jeff: the ginger and it's almost like...
Greg: The cinnamon is capping it. The cinnamon is at the end.
Jeff: But it's almost like this lime zest. I'm totally with you. There's something in there that is...
Shannon: The flavors are just bouncing all over the place in my mouth right now.
Greg: Well, lime, like, at its best, it adds the right acidity to round out something.
Shannon: Yeah, it's a good...
Greg: I like it. And I think that in this case, I think you're right,
Greg: Jeff, that I think the cinnamon is doing the rounding. And because we're used to...
Jeff: Lime and ginger together i think the cinnamon is doing the same job that's my
Jeff: guess here the more i drink it the more i'm aligned with shannon though is where
Jeff: it's coming across more and more,
Jeff: of like a lime and
Jeff: a cocktail this is such a weird beer like it this is one where if you were like
Jeff: handed it blind blindfolded and you're asked to drink it i don't i would have
Jeff: never guessed that That it was a milk stout. Would I even say beer?
Greg: I'd like to guess I would just because of the viscosity.
Jeff: There's a maltiness to it. There's kind of a milk dud malted flavor in the front.
Greg: But it's balanced with a lot of extra stuff so that that doesn't overpower it.
Greg: Because this could get over sweet real quick, real easy.
Greg: And there's a lot cutting the sweetness here, which is smart. It's really smart.
Jeff: This beer is way better than it should be.
Greg: Yes. Yes. I agree. i agree because i wasn't because i i i was telling shannon
Greg: before the show i had this when i wasn't,
Greg: thinking about it and but i
Greg: wasn't thinking about it it kind of felt sweet and cloying but now
Greg: that i'm like zeroing in on it it doesn't feel
Greg: that way at all so like that that's the
Greg: opposite of what we usually yeah right yeah like when
Greg: um which beer will we kind of ho-hum on
Greg: tonight oh the karate explosion i bet
Greg: you that beer tastes delicious if you're netflixing and
Greg: chilling um but here at this
Greg: table it just gets the magnus mag
Greg: the magnifying glass put on it and loses yeah
Greg: this one no
Greg: this one is it's impressive
Greg: i just yeah i'm in
Greg: awe it's crazy that someone
Greg: put it together yeah this one is is kind of
Greg: an art thing right there's an alchemy here
Greg: that's happening that's that's as you say
Greg: impressive here there's something going on where they made something that shouldn't
Greg: work and it does and that's impressive i just got graham cracker brown sugar
Greg: combo in this last and that's not in here.
Greg: It's so crazy yeah
Greg: yeah this is this is way better than
Greg: i than i remember what is the alcohol in this one um eight
Greg: percent oh again not
Greg: bad it's actually worth the sobriety yeah that one's worth sobriety like you
Greg: you would think from the especially from the viscosity you think maybe 10 yeah
Greg: no i was worried that it was like 11 and a half or something like that um.
Greg: That's a heck of a beer i mean i'm kind
Greg: of like i'm i'm shocked because
Greg: that's not how i remembered it because i
Greg: had the other three cans of this it's not
Greg: how i remembered it this is not how i
Greg: expected this to go i expect this to be oh a
Greg: sweet bomb then the night would be like how much of it okay so
Greg: you you know like getting guided through
Greg: your flavor experience is a thing right and you you drank three
Greg: of them thinking gingerbread and then this lunatic
Greg: over here says musco mule like how much did
Greg: that change your experience i just pointed to me
Greg: as much as i love this lunatic over here it was
Greg: more just focusing on the beer itself as opposed to just sort of picking you
Greg: know just sort of throwing into a glass and drinking it as i was you know watching
Greg: something or or playing something on the tv yeah so because there's been times
Greg: where you know we're We're, you know, when we were doing the show,
Greg: and we're kind of ping-ponging back and forth, and we're kind of confused about the beer.
Jeff: And then someone pulls on the right thread, and the whole thing comes into focus. Yeah, yeah.
Jeff: You know, and I'm wondering how much, if that was kind of what,
Jeff: like, thinking of ginger ale.
Greg: You guys totally agree. I still don't agree with you, really,
Greg: about the lime thing at all. I just think that the, I do agree with the round ale.
Jeff: Yeah.
Shannon: I can't even not taste the lime. It's so weird.
Greg: I'm not saying you're wrong. I'm just saying that I don't, it's not what my,
Greg: it's not what my flavor receptors and, you know.
Shannon: Yeah, no. Again, yeah. It not make sense. I mean, that's why we have three of us here, you know.
Shannon: But it's so strange that I'm, every single sip.
Shannon: I taste the lime.
Jeff: I'm with you.
Shannon: I'm a fan of it, though. I mean, and it's the good lime juice,
Shannon: too. It's not the crappy stuff.
Shannon: It's like real.
Greg: Fresh lime.
Jeff: Fresh lime. It's not like unadulterated lime juice. It's lime juice in simple
Jeff: or in barley malt syrup or something like that.
Jeff: So let's get on to the rankings.
Shannon: Rankings.
Greg: Rankings.
Jeff: All right well jeff you um you started the show so you get to rank first that's my two seconds.
Jeff: Oh again don't want your ball to fall off yeah
Jeff: that would leave your balls that would leave a dent on the
Jeff: floor yes they're heavy these uh these
Jeff: chrome balls are heavy i could put
Jeff: them under the truck um okay my last place
Jeff: beer is gonna be the bald birds brewing
Jeff: company karate explosion yeah um it was
Jeff: fine it was but it was lackluster there was
Jeff: muddy flavors the aroma promised uh a flavor experience that the flavor didn't
Jeff: deliver somewhat disappointing there i'll put the lupula from low lev in fifth
Jeff: place i think that's a good beer but it had that big onion flavor.
Jeff: It's, um, sure. It's, it's one of those things that let's explore a complex
Jeff: beer that doesn't have delicious flavors like green onion,
Jeff: you know, but you know, and making the most out of that is a fun experience
Jeff: and it's overall enjoyable.
Jeff: It's, there's a gap between that and the last place beer.
Jeff: I'm going to put the Doppelbach from Brew Gentlemen, the Menang,
Jeff: So they're on the Monongahela River, so Monongalator is that.
Shannon: Wait, that was last?
Greg: What?
Jeff: No, that was third from last.
Shannon: I'm sorry.
Greg: Third from last.
Jeff: I've been talking for a long time now.
Shannon: I was ranking mine.
Jeff: Talking for a long time. time um
Jeff: so it was that doppelbach that was
Jeff: kind of straddling like the line between
Jeff: like big stout like double stout and double
Jeff: bach and it was interesting to
Jeff: be playing in that kind of androgynous zone i enjoyed the beer androgynous zone
Jeff: indeterminate which is like yeah like androgyny like you don't know if it's
Jeff: a man or a woman yeah but that is more that's like like specifically man or
Jeff: woman not like androgyny between double bach and double stone.
Greg: I think that androgyny is specific to men and women. I think you're thinking more like...
Jeff: Can I use it as a metaphor?
Greg: I guess.
Jeff: Okay. Thank you.
Greg: I'll allow it.
Jeff: Sorry.
Greg: Watch yourself, counselor.
Jeff: If it's offensive, I apologize. I did not mean it.
Jeff: Please, I am open for... Join our Discord if you need to tell me how I was being uninclusive there.
Jeff: No, I'm serious. If what I said was wrong, I really want to know about it.
Jeff: I'm not saying that flippantly. uh joining our discord it's just a fun way of
Jeff: you doing it to telling me um yes correct jeff please always i'm wrong about
Jeff: things every day um in third place.
Jeff: Calling an audible here i'm gonna put the
Jeff: walsons in third place you think you're making the right decision there
Jeff: at the very least yeah i'm gonna put the walsons in third place sip
Jeff: of sunshine it was tons of nostalgia
Jeff: that kind of bright bitter
Jeff: new england ipa um
Jeff: way better than the alchemist um i
Jeff: remember liking it way back at deer camp play some
Jeff: sexy music greg and also today and um
Jeff: but you know it doesn't
Jeff: it has some age
Jeff: on it right you know it isn't keeping
Jeff: up with the times uh the old thunder salesian footnotes i'm gonna put in second
Jeff: place um small beer polish pilsner brought some really interesting bread and
Jeff: melon to the party i enjoyed it quite a bit um,
Jeff: Yeah, and I could see drinking like a ton of that just when I'm not thinking
Jeff: about beer or it's hot out. Like, it's a drinker.
Jeff: And then I'm going to put the One More Sleep from Central Lens in the top spot
Jeff: just because the beer was cray.
Jeff: The ginger, the...
Greg: Do you want to continue?
Jeff: Yes, I'm just...
Greg: You're being distracted, I know.
Jeff: I am. There's a person walking towards me. the ginger the kind of how it was
Jeff: more of a cocktail than a big sweet beer like surprised me and I just thought
Jeff: it was hugely interesting.
Greg: We should have Tori join us at some point because I think you'd enjoy the show
Greg: Tori. You'd enjoy being on the show.
Shannon: But then we'd have to split these cans four ways. We can do it.
Jeff: You can try.
Shannon: We we've we've put them five ways before so i mean oh anyway central ends just
Shannon: this weird weird beer tastes more like a cocktail to me um surprising interesting nuanced um,
Shannon: different and it's worth a try because it just might like shake up what you
Shannon: think about you know what a big stout might be all right my turn did you take
Shannon: a photo i can't take a photo take a photo take that photo,
Shannon: all right so i'm going to arrange these in my order now please do yes go great,
Shannon: Now I'm just trying to figure out If you're placing them from first to last Or last to first,
Shannon: I'm pretty sure I know how you're placing them Yeah, I definitely know how you're
Shannon: placing them There we go Alrighty Here we are Alright Okay, are we ready? Go Go.
Greg: Now, I am going to put the Karate Explosion last place, and I'm going to prepare
Greg: a picture while I do this.
Greg: Because, yeah, the Karate Explosion was the one of these that really was the
Greg: least remarkable of all of them.
Greg: There really wasn't much to talk about, and what there was was not great.
Greg: That said, it wasn't undrinkable, although you did pour it out.
Greg: It wasn't necessarily worth your sobriety, but it wasn't terrible.
Greg: terrible i mean worst comes to worst that was the only thing in the party.
Greg: I probably still would just decide yeah get a vodka tonic right oh oh absolutely absolutely uh,
Greg: so yeah like just i don't
Greg: know whether it's the cryo hops or or whatever but it
Greg: it it didn't last it almost session ipa'd
Greg: me in the way that didn't last okay uh
Greg: and that's not necessarily what i
Greg: want out of a beer so i'm going
Greg: to put that there the
Greg: the next two i'm kind of i'm not
Greg: sure which way to put them the only reason why i
Greg: put the lupula in in but under
Greg: the the Lawsons is that the onion flavor wasn't there
Greg: in the Lawsons but the Lawsons
Greg: was just kind of a throwback and you had the nostalgia kick I was more interested
Greg: in the the you know if I'm gonna drink a something like that of that nature
Greg: give me the the better stuff the Lupula was,
Greg: what you might expect from the better stuff but it had that oniony thing that
Greg: just kind of brought Write it down.
Greg: So not surprising to me or not. So, and perhaps not surprising to listeners who've been keeping up.
Greg: Yeah. P is around a different scale than the other day.
Jeff: Yeah.
Greg: Uh, and so then we have, I think the beers that, that really were great and
Greg: for different reasons, uh,
Greg: the Pilsner is a hard luck loser here. I think it was really, really good.
Greg: and only is losing because of the kind of exceptional nature of the next two.
Greg: Because as a clean, crisp pilsner that does what you want it to do, that was great.
Greg: But yeah, I'm going to put the Cinderlands next. The Cinderlands is very surprising
Greg: when you really look into it.
Greg: And we talked a whole bunch about it, so I won't go into too much detail.
Greg: But I do think the Monongulator was more perfected, more dialed in, more specific.
Greg: There was just something that was very, I don't know, there was just something
Greg: so clean about it that made me think that it deserves the win.
Greg: in but the center lens was really excellent too uh so who knows that's me and
Greg: you already got a picture right all right so the arrangement of the arrangement the arrangement,
Greg: Okay.
Jeff: So while she's getting her order, the one that are getting your order set up,
Jeff: you know, we talked about how it's a bad year for craft beer.
Jeff: It's also a bad year for podcasting. Good thing.
Jeff: Good thing. Rebooted the podcast this year.
Greg: I mean, who like, like we give a shit. Like we don't, we're not like it's better
Greg: for advertising on podcasting. Who gives a shit? Yeah.
Greg: All right. Now I'm going to play this and then I got to go to the bathroom.
Greg: So same way you scooted out when Jeff was doing his.
Shannon: I didn't scoot out.
Greg: I'm going to scoot out, but let me.
Jeff: There you go.
Shannon: All right. So in last place, again, I have to agree.
Shannon: It's probably better if I'm drinking it on the show and not comparing,
Shannon: or drinking it just on its own. I'm sorry I'm not comparing it on the show. But, yeah.
Shannon: Last place we have the karate explosion from...
Shannon: Ah! I lost my notes.
Jeff: Bald Birds.
Shannon: The Bald Birds. It just...
Shannon: It was flavorless to me. So...
Shannon: Really couldn't enjoy it.
Shannon: Next, in fifth, next to last place, I've got the Lawson's Sip Sunshine.
Shannon: It was too bitter for me. I just didn't like all that bitterness.
Shannon: I think that was the biggest thing. And I was surprised.
Shannon: I was disappointed because I thought I would really like that one more.
Shannon: different era i guess yeah and by that i mean after i grew up whatever shut up.
Shannon: Arrogant bastard was that i cut my teeth on so
Shannon: you'll love arrogant bastard like it's
Shannon: going to be like the bomb for for your bitterness
Shannon: when you try it i'm looking forward to it um fourth
Shannon: place is the which actually surprises me because i when i i had this i really
Shannon: really liked it but when it's going up against the others it kind of lost points
Shannon: but um old thunders pilsner um Um,
Shannon: the Silesian foothills, sleazy foothills.
Shannon: Um, anyway, yeah, it, I really liked it. It was soft. It was bready.
Shannon: It had those, well, it was a light breadiness flavor and it had the tannins.
Shannon: Um, it just had a lot of flavors, but it was very light and enjoyable.
Shannon: enjoyable but again i don't know when you put it up against the other ones it
Shannon: just kind of lost some points so um third place i have to go with the low love lupula um.
Shannon: Yeah, I know, Greg, you didn't like that green onion kind of flavor.
Shannon: I think it gained points because it had that uniqueness to it for me.
Shannon: So I can't necessarily say like, oh my God, I love this beer, you know?
Shannon: But it's more of that, oh my God.
Greg: Character.
Shannon: This beer is so, yeah, ballsy.
Shannon: it's got something that i would
Shannon: never expect to taste in a beer so that's why
Shannon: it gained a little more points all
Shannon: right and in second place
Shannon: is going to be
Shannon: brew gentlemen's i know i think i'm going against the grain with both of you
Shannon: here no gregorank did tops oh okay um yeah the mongolator mononga later mononga
Shannon: later yeah i think they just said monongahela river absolutely yeah the,
Shannon: monongahela i really like this i love that coconus flavor the bitter sweetness to it um,
Shannon: if i had not had the other one this would definitely be in first place i,
Shannon: I'm going to want to go find some of this and buy it and drink it.
Shannon: I really, really like it.
Shannon: Kind of glad that it's only a 12 ounce because, well, not glad that it's the same price,
Shannon: but glad it's in a 12 ounce because I'm not one that drinks that type of a heavy, dark beer.
Shannon: I don't like to drink a lot of it.
Jeff: She's not one to share her beers.
Shannon: Rude right jeff with the soundboard down that side just gonna inform all of
Shannon: our listeners so then all right moving on first place,
Shannon: that was greg that wasn't a
Shannon: soundboard that was just me that's right um colin with cinderlands um Um,
Shannon: yeah, that one more sleep, AKA, well, it's called Imperial gingerbread.
Shannon: Oh, it's called Imperial. Well, one more sleep, but it's the Imperial gingerbread
Shannon: inspired stout, AKA Moscow mule. Yeah.
Shannon: I have to put that in first place because it's just surprising that I can drink
Shannon: a beer that tastes like a cocktail.
Shannon: tail and if you
Shannon: blindfolded me and gave me that i
Shannon: would be really really really confused
Shannon: because i would know that it's not a moscow mule
Shannon: because it's got some sweetness to it that a moscow mule doesn't like it's it's
Shannon: like a cocoa kind of flavor that a moscow mule definitely does not have But
Shannon: in every other sense of it, it's a Moscow Mule,
Shannon: which is really crazy.
Jeff: I've had Moscow Mule beers that taste less like a Moscow Mule than that.
Shannon: Yes.
Greg: Yes.
Shannon: So I have to say that just this week,
Shannon: we had another beer, Jeff.
Shannon: remind me i will remind you i
Shannon: had to go back in my text messages i don't even know what your story you're
Shannon: telling right now what beer do we have where were we is what i'm not sure earlier
Shannon: this week but we had allagashes oh that was yeah,
Shannon: Beer de Champagne or something It was called Two Lights from Allagash It's kind of like a beer de garde,
Shannon: It's pretty good It was great I believe they called it a beer de champagne And
Shannon: it tasted just like a New Zealand Sauvignon Blanc I mean,
Shannon: more so So then this Sunderland's tastes like a Moscow Mule.
Greg: Okay.
Greg: Well, it's time for the second version of our judging, which is the Fuck, Marry, Kill.
Shannon: Oh, I forgot about that.
Greg: Did you take a picture?
Shannon: Shoot, no.
Jeff: Hurry up, take a picture.
Shannon: Okay, got it.
Jeff: Take a picture. Hurry up.
Shannon: Can't get them all in here.
Greg: Something magical just happened.
Jeff: Oh santa claus
Jeff: is coming all right who's the
Jeff: elf on the shelf should i go should i go first with my all
Jeff: right i
Jeff: am going to marry that polish pilsner all day every day that's a drinker she's
Jeff: a real drinker yeah i am going to fuck the the.
Greg: It shouldn't be a hard choice.
Jeff: Yeah.
Greg: He gonna plow.
Shannon: Yeah.
Jeff: It's gotta be the gingerbread bread man. Okay. Oh my. Um, just.
Shannon: I just got an image that I can't ever re-erase. And that's scary.
Jeff: Bad to the bone. And kill. I don't, I guess I'm going to kill the two birds.
Jeff: I mean, can't think of a novel reason to kill any of the other beers.
Greg: The two birds?
Shannon: What?
Greg: Oh karate explosion brewing company explosion yeah well okay so for me uh the fuck is,
Greg: um the monogalator because it's like the prettiest girl at the whorehouse right it's It's,
Greg: it's prim and proper and it's, it's, it's gotta be an experience,
Greg: but it's not something that, you know, you want to be with all the time, but Hey,
Greg: that's going to be your perfect fuck.
Jeff: She's the one that makes you feel special.
Greg: Right.
Greg: Um, for, for Mary, I'm going to be the sloppy guy.
Greg: Give me the gingerbread. Right. I mean, look, this is taking me in different
Greg: places. This is, you know, this is going to be fun to vacation with.
Greg: Right. I mean, look, the kids are going to be interesting.
Jeff: Oh, my.
Greg: Yeah. Oh, I have that somewhere. Somewhere.
Greg: Oh, my. There we go. Yeah. So that's your Mary. And then, yeah, the karate is the kill.
Shannon: All right. Well, yeah.
Shannon: I swear this isn't because I'm married to the man, but we're identical on this
Shannon: one because I would definitely marry the Pilsner.
Greg: Slow and steady.
Shannon: Yeah. I mean, it's just, it's like.
Greg: Predictable, simple, but also not like one dimensional. No.
Shannon: And I like predictable. but i um it's got a really good variety so uh yeah anyways
Shannon: marry that one i'm going to definitely fuck the cinderlands you're like a sloppy
Shannon: fuck i yeah just you know occasionally,
Shannon: moscow mule man gotta love it gotta love that spritz of lime and i'm killing
Shannon: that karate Karate Kid whatever it is here. Karate Explosion.
Greg: That's three dead sentences for the Karate Kid. Not looking good.
Shannon: Not looking good.
Greg: Alright, well, I think that's it for this part of the show.
Jeff: Play us out.
Greg: And thank you, everybody, for listening. Merry Happies all along.
Jeff: And last Christmas I gave you my heart.
Jeff: He's ruining the best song.
Greg: He wants to do karaoke. I don't know if that's...
Shannon: It's not happening.
Greg: Yeah, I didn't think so.
Jeff: I think we should karaoke.
Shannon: Oh, my God. 101 hour.
Greg: You won't know if we karaoke. It depends on whether we do a post show or not.
Greg: If there's no post show it's because we karaoke,
Greg: We've post showed and then karaoke That's true But we could We could probably
Greg: drag Tori out For karaoke That would be fun I think we could get her out for karaoke,
Greg: I've always told you guys I'm never going to be opposed to karaoke So if we
Greg: want to record karaoke No I don't want to record We're not.
Jeff: No. That's for us.
Shannon: No. Yeah. No. No. Oh my gosh.
Jeff: Well, it's karaoke.
Shannon: Oh, really?
Jeff: You always get bored in the post show anyway.
Shannon: Well, don't start talking about math and science.
Greg: I wanted to talk all about science. Let's talk about history.
Shannon: Or, I don't know.
Greg: Let's talk about present.
Shannon: Let's talk about politics Nope Apparently it's undecided We'll get back to you
Shannon: here in a minute Bye See ya,
Shannon: Hippopotamus for Christmas.