Greg: Press Beer Radio episode 517 on January 13th, 2024.
Jeff: Welcome to Press Beer Radio.
Greg: Live on tape from the kitchen studio.
Jeff: I'm Jeff.
Shannon: I'm Shannon.
Greg: I'm Greg.
Jeff: And we're back for the new year. And we have some beers.
Jeff: Surprise. Really changing it up this year.
Greg: Called craft beer radio to have some beers and yet here we are here we are what
Greg: do we have first jeff what's on this list.
Jeff: This is the shredding pow the west coast style ipa from hop farm brewing company shredding.
Greg: Pow like a.
Jeff: Short for powder because there's ski goggles on the that would make sense.
Greg: Oh it is a west coast style ipa i believe on the side of it it has information.
Jeff: Hit the slopes with our west
Jeff: coast style ipa dry hopped with galaxy nelson savan and uh that'll avalanche
Jeff: the senses with notes of grapefruit blah blah blah blah blah and lift the lift
Jeff: in shredding pow perfect beer for the lift and shredding pow good.
Greg: Slang for skiing in the freshly falling snow.
Shannon: Kind of like what we could be doing right now in the freshly falling snow.
Greg: There's no snow out there.
Shannon: At the slopes, though.
Greg: Oh. Well, yeah, there are some slopes out there that got huge blizzards, right?
Shannon: Yeah.
Greg: But I'm not a skier, so.
Jeff: All right. So West Coast style IPA, so it's not supposed to be hazy.
Jeff: Now, this one has some haze to it, probably from the hopping.
Jeff: It is a gold with a light and diminishing head.
Greg: It's a galaxy in there, right?
Jeff: Yeah. Galaxy and Nelson.
Jeff: First thing I smell is kind of grapefruit, grapefruit pith.
Greg: I was thinking guava, actually. Okay.
Jeff: Get a little bit of that, too.
Greg: There's a bit of, like, sulfuriness there. Grapefruit doesn't have that sulfuriness, so.
Shannon: It's really cold.
Greg: It is very cold. This was, I just bought it right before I came here.
Shannon: Oh, okay.
Greg: And so it was in the fridge. It had actually just arrived at the store that day, so.
Greg: Who knows? i have no idea what it tastes like um but i grabbed a four pack so.
Jeff: Well we're waiting for it to warm
Jeff: up i have a gripe so there's no it's a
Jeff: science great well it's a it's a science fiction okay so
Jeff: in those spoilers for um the
Jeff: last episode of the current season of for all mankind oh
Jeff: yes that that show so it's a
Jeff: decent show it's enjoyable i like it i like it's it's imagining the first settlement
Jeff: on mars in this season you know so okay it's the fourth season and it's they
Jeff: have they have a base on mars and.
Greg: They how do they power it.
Jeff: Uh i they probably
Jeff: cover that i don't remember yeah probably fusion
Jeff: i don't know yeah they have fusion they have fusion yeah they
Jeff: have fusion in 2003 and for all mankind sure it it put all kinds of people out
Jeff: of work for that's part of the plot line is like all the old energy sector people
Jeff: out of work it was a big kind of change you know sea change in labor force and
Jeff: stuff like that but they also.
Greg: They have magic.
Jeff: They discovered fusion um well the magic part so the gripe for me is they discover
Jeff: this asteroid that is going going nearby mars and they want to capture it into
Jeff: orbit so they can mine it because it's,
Jeff: a gajillion dollars of palladium and shit
Jeff: like that right sure um and nasa it like nasa russia they're kind of working
Jeff: together and they decide they're going to use a gravity assist on mars to set
Jeff: in a directory trajectory towards earth right and uh so because it would be
Jeff: cheaper to mine at at earth,
Jeff: earth would be able to reap the rewards better than mining it at Mars and transiting.
Greg: Don't put it in L one or don't put it in a Lagrange point where it's going to
Greg: be stable and, and not going to hit the earth and all that stuff. Right.
Jeff: Well, anyway, the, the, there's this, there's only, let's say there's 70 people on Mars.
Jeff: Like that's the size of the crew. Maybe, maybe 140, maybe double that.
Jeff: Right. That's how small the base is.
Jeff: And a couple people have like, Mars is their home now.
Jeff: And they feel if this asteroid gets rerouted to earth, then all the space agencies
Jeff: will minimize their investment in Mars.
Jeff: And so they, it's a heist, it's a heist caper where they decide to.
Greg: It's even worse than I thought it was going to be.
Jeff: So they decide to break in and basically reroute the burn so it injects it into a Mars orbit. Okay?
Shannon: Mm-hmm.
Jeff: But the thing that gets me is if you wanted it to get into Mars orbit,
Jeff: you'd want it to fall deeper into Mars' gravity well.
Jeff: So you would start the burn earlier, not let the burn go on longer.
Jeff: That would be ineffective. ineffective because you'd want it to get in closer
Jeff: on the flyby so it gets captured versus.
Greg: Well you're thinking not thinking about orbital mechanics right here i think
Greg: no no no because you're what you want it to get the point is to circularize
Greg: your orbit once once you get it to the right like apogee right so you're,
Greg: Or I don't know. I'd have to think about it.
Jeff: Yeah. So I don't know. But in implementing
Jeff: this, they overrode the engine shutoff. So it burned for longer.
Jeff: Maybe it works. But I'm looking at like they have diagrams and stuff.
Jeff: And it's like you'd be more effective to have it pull closer to Mars on the
Jeff: ingress so it gets deeper in the gravity well and captured.
Jeff: you know so you would start the the maneuver earlier than if you were trying
Jeff: to use it as a slingshot towards earth i.
Greg: Don't know orbital mechanics is is fun.
Jeff: Okay it.
Greg: Doesn't work intuitively so.
Jeff: Beer's probably warm now so but.
Greg: I will say like i thought it was going to be about oh they they accidentally
Greg: threw it towards earth and they can't capture it it's going to hit the earth but no.
Jeff: No so when they first discovered this asteroid that's what i thought it was
Jeff: i I thought it was going to be a extinction of life on earth kind of thing.
Jeff: And then everyone would have to work together to reroute the asteroid.
Jeff: That's what, that's what I thought it was going to be when the,
Jeff: the lonely astronomer at the telescope, sure.
Jeff: You know, the radio telescope or whatever does, you know, discovered the thing,
Jeff: but that's not how it worked out.
Jeff: This beer has a dankness and a hop bite to it. Like it's, it's like scratchy.
Greg: Yeah. But it's, It's West Coast without being like bitter bomb.
Jeff: Yeah. It's almost like a bit fresh hopped or, or the essence of hops versus hopped beer.
Jeff: Like it's so green, you know, like when you take a dry top even and roll it
Jeff: in your hands, kind of, it's, it's closer to that than usually comes across in beer.
Shannon: Yeah. So this is very fresh.
Greg: I don't know if there's a date on this, but like I said, it came that day to the store.
Greg: So I expect this, you know, it was right off the line practically.
Jeff: Yeah, so in beer, Shannon, tannins is almost always a production flaw where
Jeff: you mash too hot or steep the grains too long.
Jeff: You don't normally, I mean, if you extract tannins from the husks of the grain, that's a mistake.
Jeff: So usually it's probably something else you're tasting.
Shannon: It's just kind of minerally to me.
Greg: Literally is a good pick yeah because i think it's it's got so much of that
Greg: bright kind of and really fresh that it's um uh yeah it does have like a like
Greg: yeah almost minerally or gravelly or something like that feels yeah i mean it.
Jeff: Does kind of have this like.
Greg: Chunky pseudo.
Jeff: Gritty mouthfeel like it's not like it i don't think it's like i'm not feeling
Jeff: grits but my brain's saying it's gritty. Yeah.
Greg: Yeah. No, it's not like it's, it's a liquid. Yeah, for sure.
Shannon: It's just, it leaves that. And I'm trying to think of what it is that I,
Shannon: it's candy that I like, but it leaves a gritty kind of texture on my tongue.
Greg: Yeah. Um, it's not like toffee, right? Is it?
Shannon: No, it's not toffee.
Jeff: I remember speaking of candy the times we had had those hop candies that way
Jeff: the hops come through in the candies as a lot like how it's coming yeah.
Greg: Not terrible, not, I think, especially, like, blow your mind interesting, either.
Greg: I do, I am a fan of Hop Farms East, so I think that pretty much everything they
Greg: make, I tend to give them, like, a little bit of a plus 0.5 or something,
Greg: just because I do like the flavor of that yeast, so.
Jeff: I enjoyed it.
Shannon: Yeah, I like it.
Jeff: It had, I guess the best props I can give it is it had this notable hop punch
Jeff: without getting too catty, too dank,
Jeff: too much of anything, really.
Jeff: And it was kind of on the bright side, almost like a citrus type,
Jeff: you know, brightness to it. but we're to next.
Jeff: So I.
Shannon: Was just thinking it's kind of almost a, a grape that isn't real juicy.
Greg: Okay.
Shannon: It's just kind of one of those that it's a purple grape that just doesn't have
Shannon: a whole lot of flavor, but it's got that powderiness on the interesting.
Shannon: Cause that's kind of what I'm getting.
Greg: Like a Concord grape. Yeah.
Greg: Yeah, that is reminding me of some like drinks that I've had that are not alcoholic,
Greg: but they do have that scratchiness and grape soda might be one of those. So beyond or something.
Greg: What do you pick now? So this is the kiln.
Jeff: This is kiln from Definitive Brewing Company.
Greg: This is the main. Definitive's new barrel aging
Greg: program with a focus on the marriage between adjuncts two bay stouts aged in
Greg: bourbon barrels and then they say thoughtfully conditioned as opposed to just
Greg: regular conditioned on vanilla marshmallow and cocoa 10.1% alcohol by volume,
Greg: ignorantly conditioned still trying lazily conditioned haphazardly conditioned.
Jeff: They just kind of threw it at the barrel, and whatever landed inside the barrel got conditioned.
Greg: Marshmallow truck just fell outside. Let's grab some of those.
Greg: All those marshmallow trucks running around.
Shannon: When I was a teenager, I grew up in Florida, and a truckload of oranges wrecked right down the street.
Shannon: You got a lot of oranges. My friends and I, we were out there bagging up bags
Shannon: and bags and bags of oranges. It was great.
Greg: What do you do with all those oranges?
Shannon: Well, we ate them. Probably gave some to friends. I.
Jeff: Could not remember which one was definitive on our MIDI brewers at Portland.
Jeff: It was one of the ones that was across the street from Allagash.
Shannon: Oh, okay. Oh, I remember it.
Jeff: The one that was closest right there almost like diagonally.
Shannon: Across the street.
Jeff: Yeah there's so greg just
Jeff: so you're aware um there is four breweries like three other breweries like orbiting
Jeff: alagash right there so like you know they're just banking on the popularity
Jeff: of people visiting alagash and you know make good beer i think we'll taste the
Jeff: definitive here in a moment don't want to pre-sell it yeah.
Greg: I mean why not right i mean if you got a mecca for beer lovers of sorts then
Greg: you might as well put other beer places there yeah.
Jeff: And it's it's an industrial park type thing so there's you know just buildings and is.
Shannon: This bottle does that mean it's bottle 93 of 250.
Jeff: Yes it does yeah that's pretty awesome,
Jeff: All right, so this beer pours Jet Black with no head.
Shannon: Smells amazing. Yep.
Jeff: The aroma is cocoa-y.
Shannon: Boozy. Campfire. A little bit of campfire. I did get an oakiness.
Jeff: A barrel oakiness first sniff. Second sniff, I was getting more dialed in on
Jeff: the cocoa part, chocolate part, or coffee part.
Jeff: Vanilla. Big vanilla nose.
Greg: Yes. Lots of vanilla. Maybe a little bit of that marshmallow, too.
Shannon: Oh my gosh what i'll just tasted it it's awful yeah it's terrible,
Shannon: i'm gonna get warm with it.
Greg: Before i taste it first yeah.
Shannon: It does i think it does need to warm up because i took a sip and i really got
Shannon: like just kind of like not.
Jeff: Very good vanilla like oh.
Shannon: Really like.
Jeff: My first sip was kind of like plasticky vanilla.
Shannon: Oh so it's not what i got warm it up.
Jeff: Okay.
Greg: So as i'm as i'm smelling it now i'm getting a lot of like dutch processed cocoa,
Greg: some of that marshmallow,
Greg: okay,
Greg: wonder what chocolate they used.
Shannon: I don't know but i like it it's a really dark very, very dark chocolate.
Greg: I'm not, like the first thing that came to mind was actually Hershey's. No. Believe it or not.
Shannon: Really?
Greg: Yeah.
Shannon: Wow.
Greg: Which is not particularly dark. Maybe they use the dark one. Yeah.
Jeff: Yeah, it doesn't come across like pure high cacao chocolate.
Jeff: It has more of that gritty, chalky kind of character to it. And this one is more creamy.
Shannon: I had only taken one sip. Now I just had my second sip and it's warming up a little bit.
Shannon: It doesn't taste like it's as dark of a chocolate.
Shannon: Almost a Hershey's Kiss.
Greg: Which is not bad, but it's also not like... the deep they they mentioned something
Greg: in here about they think it tastes like we think it tastes like a boozy lava
Greg: cake and i think of a lava cake is more deeper and it's chocolate a sweet,
Greg: a good a good lava cake at any rate so.
Jeff: Actually like thinking of it like a lava cake beer makes makes more sense to
Jeff: me actually yeah um and was i like it a little bit drier a little less of that
Jeff: sweetness up front that almost like um vanilla milkshake mix kind of flavor.
Greg: Right um.
Jeff: Yeah take that out if you can dial that back.
Greg: I i think that i guess they're going for that because i guess the The marshmallow
Greg: can kind of feel like the cream in a ganache, but it still feels a little,
Greg: over sweet for me for what they're going for.
Greg: Not that it's bad, but if I'm putting my big critical lens on here.
Shannon: I think it is too sweet.
Jeff: 12.1%.
Greg: 12.1%. Yeah.
Jeff: That's what the label says. Yeah.
Greg: So the description I'm reading is from a different one than it,
Greg: because the description I'm reading is a 10.1.
Shannon: Maybe that's the number. Maybe that was bottle 92. Yeah.
Jeff: Not a beer to rush through.
Greg: No.
Shannon: No, it's going to be a while. We should talk about something.
Jeff: Have you seen anything interesting come out of CES this week?
Greg: No. I have looked at a few things that came through and nothing that looked at all interesting.
Jeff: Okay. The only thing I really did was I looked at articles for the weird stuff at CES.
Jeff: um company that's a spinoff out of cmu is
Jeff: making these things called moonwalkers which are
Jeff: kind of like shoe skates but
Jeff: they're battery powered but you i guess the benefit there with them is you don't
Jeff: have to do like a skating action like a rollerblade or roller skating action
Jeff: you just do walking and it they're kind of i guess going to be targeted for
Jeff: like the fulfillment when people would Amazon warehouses and stuff like that.
Jeff: So like when you take a step, you get an extra foot or so on your step.
Jeff: So it saves a bunch of energy, but the shoes are only like good for like seven.
Greg: Yeah, because the battery has to be tight. Like.
Jeff: Yeah, there's these weird ass things. You, if you go to the show notes page
Jeff: on Discord, you'll see a little image.
Jeff: Watching a video of it in use, I'm a little less cynical of it than I was when
Jeff: I just heard about the idea, but I'm still pretty cynical because,
Jeff: They invented something that roller skates have done better for,
Jeff: what, 70 years? You know?
Jeff: Like, I guess you have to learn how to roller skate. These probably have a lower learning curve.
Jeff: But, like, all you have to do is stride with purpose, is what they told the
Jeff: Engadget guy when he was trying it out. Stride with purpose.
Shannon: Stride with purpose.
Greg: Stride with purpose. That is a good, like, tagline for a movie, right?
Greg: Oppenheimer, stride with purpose.
Jeff: We watched Barbie the other day. Yeah. We haven't seen Oppenheimer yet, but we watched Barbie.
Greg: Good, right? I mean.
Shannon: It's not good.
Jeff: At first, I thought the way it wrapped up wasn't as good, but the beginning part was pretty good.
Greg: I mean, just like Oppenheimer, you could shave an hour off of that one.
Jeff: It'd be 40 minutes.
Greg: Well, no, Barbie was like two hours long, wasn't it?
Shannon: I don't know. I think.
Jeff: It was like an hour 40, something like that.
Shannon: I wasn't paying attention.
Jeff: It's pretty good.
Greg: I mean, you got to give it up for, I mean, Ryan Gosling was amazing in it, right?
Shannon: Yes.
Greg: Yeah.
Shannon: Yeah, he really was. It took me a minute to figure out who it was. Yeah.
Jeff: Men rule the world. What? and.
Greg: Then this you know i usually don't love it when a when a non-musical does a
Greg: musical number but it worked here yeah when they did the ken song i'm just ken.
Jeff: Yeah it was fun there.
Shannon: Was another song in that movie that i didn't realize was from that movie and
Shannon: I can't remember which one it was now.
Shannon: But I hear it all the time on Spotify and I didn't realize it was from the movie.
Jeff: I don't think it was. I mean, it was on the soundtrack, but you're not talking
Jeff: about one that was written.
Shannon: It was in the movie. I don't know if it was written for the movie, but it was in the movie.
Jeff: They actually performed it and sang it?
Shannon: I don't remember if they...
Jeff: I mean, there was ones where they're singing in the car.
Shannon: Yeah.
Jeff: Way out of Barbie town.
Greg: Yeah.
Shannon: I don't know if it was.
Jeff: That's different than, you know, the Ken song, which was a orchestration and choreography for it.
Shannon: I'm not going to be able to down that one, y'all.
Jeff: No?
Shannon: No, it's just too sweet.
Jeff: Then you better find something good to talk about.
Shannon: Well.
Greg: I could talk about. So I've been learning to deal with Fermi,
Greg: who you know is quasi-snake.
Greg: He's gotten better and better under my care, basically because I've learned
Greg: how to sort of read him, understand him.
Greg: He's gotten much better with me. Like he's more comfortable now than he was
Greg: in everything changed for him.
Greg: So he got a little bitey and this is a small, this is a spotted Python.
Greg: This is not a big snake. So it was never any like danger or even pain to me,
Greg: but it was just, it doesn't feel good when your snake bites you and you know,
Greg: he's getting stressed out and all the other stuff.
Greg: So, but I've, I've been sort of just understanding him and then like,
Greg: and, And watching that and watching Penrose, my leopard gecko,
Greg: and getting an idea of how reptiles, their cognition works.
Greg: It's interesting. I have written some stuff down here because I think that it's, some of it's good.
Greg: Some of it is very much conjecture. Some of it I think is sound. Yeah.
Greg: But I do think that, like, my dad, he has this weird thing where he thinks that
Greg: reptiles, or he used to, I don't know, he thinks that reptiles and other animals
Greg: are just sort of, like, almost like robots.
Greg: Where they just, they're always either seeking food or, like, that's it.
Greg: That's the entirety of what they do. And, no, these animals have cognition.
Greg: They're just, I think that they're slower than us for lots of reasons.
Greg: um you know they're they're uh they're ectotherms not endotherms like us so
Greg: they get more energy as they get warmer but well.
Shannon: I do too.
Greg: But uh they are they i think that they also um it should be noted just because
Greg: they're slower doesn't mean they're like less effective. Reptiles are very successful animals.
Greg: Snakes are extraordinarily successful. Geckos are extraordinarily successful animals.
Greg: So it's not like bad that they're slow.
Greg: It's just what, you know, they've found this way of living which works.
Greg: But so they, what I find they do is they kind of, they have an ego of sorts,
Greg: which which is, um, their, their cognition part.
Greg: And, uh, that responds to, you know, I would call it, uh, emotional states,
Greg: primitive emotional states.
Greg: And I mean, primitive, not in the sense that lesser, but in the sense that one
Greg: of like what we call, uh, emotional states, it's a building block of it.
Greg: So like what we would consider something like love is probably this plus a couple other things.
Greg: Um, and I think that it, it just, what happens is that there's a slowness between
Greg: the cognition happening and then telling the body to do something.
Greg: So the, so it thinks, and then it tells this body to act.
Greg: And there's a slowness in that, that just a transmission of that information to the body.
Greg: And then it tells itself to, and then learns from, from the body then tells
Greg: it what it what happened and then the brain thinks again so what you get is
Greg: the reptile goes into modes,
Greg: and when it's in one mode it won't
Greg: go out of that mode until it thinks again whereas we have
Greg: more of a parallel processing vibe to us we can
Greg: respond to things a lot quicker and change
Greg: our state quicker like i don't think a reptile would put its hand on something
Greg: hot and then immediately completely come off it would have to put his hand in
Greg: something that wait for that response to go into his brain to tell to put something off.
Jeff: But yes have what you in this framework of your understanding how do you uh
Jeff: explain like the predatorial aspect of it because if they were that If they
Jeff: were that slow, they'd never catch anything.
Greg: So they go into modes, and their modes are like sleep, hunt,
Greg: poop, explore, examine, alarm, something is trying to eat me.
Greg: So they could tell their body to react in specific ways, but it seems clear
Greg: when they go for something,
Greg: their brain told them to strike, and they can't stop mid-strike when they're
Greg: doing that. They just...
Greg: their brain is told them to strike and they go. It's not, they're not pondering as they're doing it.
Greg: In fact, ponder is probably not one of their modes.
Greg: Like explore and examine is definitely there. They learn. I think clearly they learn.
Greg: Cause they get used to things and they know their homes and stuff like that. They examine by smell.
Greg: Tongues are quite sensitive. I don't think their eyes are very good when they're in examination mode.
Greg: I think their eyes are mostly for kind of judging the overall state of things,
Greg: but not when they're looking.
Greg: When they're really close, they're just, they're using their tongue for stuff.
Greg: But their brain probably ignores the visual field for the most part.
Greg: But that's somewhat, some of my thinking on this.
Greg: So if you, if you think about it, once you sort of learn to read the animal gets much,
Greg: you can be much less like scared that it's going, you can sort of see,
Greg: okay, it's in explore mode.
Greg: It is not looking to bite or do anything like that.
Shannon: It's just like.
Greg: It's, it's looking around and yeah. So you don't have anything to be worried about.
Shannon: So he's still biting you.
Greg: No. No, he hasn't bit me for five months now.
Shannon: Nice.
Jeff: That's good.
Shannon: So just for everybody listening and for you all too, the song in the Barbie
Shannon: movie that I was trying to think of is What Was I Made For?
Greg: What Was I Made For?
Shannon: By Billie Eilish.
Greg: Okay.
Shannon: And it was written for, she did write it for the Barbie movie.
Greg: Okay. Yeah. I don't think I have heard a single Billie Eilish song.
Shannon: Wow. He's a good artist.
Greg: I'm just, regular listeners of the show know I'm just not into music. I know I'm weird.
Greg: But, what are you going to do?
Shannon: I didn't rinse yours out yet because you still had some in yours.
Greg: Thank you. This is the dump bucket. Jeff found the old dump bucket.
Jeff: And then proceeded to misplace it again. Somewhere downstairs.
Jeff: i think the dump bucket hides.
Greg: Dump bucket is it doesn't want to be the dump bucket anymore.
Jeff: No oh.
Shannon: Is that the pink bucket that's outside that i keep seeing no.
Greg: No it's the bud light.
Shannon: Oh that's right yeah yeah all.
Jeff: Right so this next beer,
Jeff: is um from cinderland's brewing company this is an homage cinderland cinderland
Jeff: cinderland's This is an homage to the IBU Wars back in the,
Jeff: uh, back at the beginning of the show, back in the late 2010s.
Jeff: This is their quadruple IPA called Final Flourish.
Jeff: It's only 16% of all my volume.
Jeff: It's made with Amarillo, Chinook, Citra, and HBC 638. And Simcoe.
Jeff: Amarillo is the marquee hop here.
Shannon: 16%! 16.6%. Where's your sound effects?
Greg: Oh.
Shannon: Wow.
Greg: That's a good call.
Shannon: Wow.
Shannon: Actually like mine more. Yours was better. Wow. Wow.
Greg: Wow. Wow.
Jeff: All right. So, yeah, this one's, it's funny that so much time has passed that
Jeff: we're waxing nostalgic about the IBU.
Greg: Are we? No, they are.
Jeff: They are.
Shannon: And i do have to mention that we went to cinderlands because they had this beer well and,
Shannon: those cheeseburgers that's why we went that's actually why we went but we did
Shannon: not try this beer there because neither one of us wanted to uh drink a 16 that.
Greg: That totally makes.
Shannon: Sense i I don't.
Greg: Want to drink it.
Shannon: But you're really trying to kill us tonight. I mean, 12% on the last one,
Shannon: 16% on this one. What's next?
Jeff: There's only five beers tonight.
Greg: Yeah.
Jeff: Cut one back from our traditional number.
Shannon: All right.
Greg: So.
Shannon: Got a little bit of a bite. It's still sulfury.
Jeff: It's gonna have to be sweet right because it's 16 you put that much yeah melt
Jeff: into it i mean you thank you for rinsing out my glass i was wondering if i was
Jeff: still smelling the vanilla though i'm getting this like sweet lychee kind of
Jeff: aroma is anyone else getting that getting the lychee okay yeah.
Greg: That's a good call.
Shannon: Almost like a caramel or toffee a.
Greg: Little yeah.
Jeff: When you get enough malt in a beer to get it up to 16 it's not going to be a
Jeff: thin bodied beer right it's going to be yeah there they are there they are there's.
Greg: That okay they're breaking through.
Jeff: With the amarillo and the shock and the simcoe,
Jeff: The Final Flourish.
Greg: Is this the last beer they're ever going to make?
Jeff: It's probably the hoppiest beer. I mean, you know, the end of history was one of those.
Shannon: What's the name of it again?
Jeff: Final Flourish.
Shannon: Final Flourish. Okay. I wasn't sure if that's what you were talking about.
Jeff: They had, when we were there, they had this on tap. They had a triple IPA on tap.
Jeff: and then they just had that barrel they just kicked the double ipa so i guess
Jeff: they were doing this whole run of um big hoppy things.
Greg: It's it's very hoppy it's not terrible no.
Jeff: It's really not that bitter.
Greg: Yeah you.
Jeff: Get you do get that booziness like hoppy booziness so it's totally reminiscent
Jeff: of like a 120 kind of thing it's not.
Greg: As malty.
Jeff: As a 120 but it's totally reminisce.
Greg: Dogfish head which is 9% but it's like they're 60 minute but they kept going,
Greg: and they added more malt too to make because the more of those,
Greg: hops you put in there the more bitter it gets just the more overwhelming it
Greg: gets so you gotta balance that with a lot of sweetness and that's what they're
Greg: doing here there's a lot of sweetness in here to make it so you were not just
Greg: blown away by the bitterness and the funkiness of these hops.
Shannon: Wow.
Jeff: It was actually better than I thought it'd be. I thought it'd be more like bracing
Jeff: and I thought it would be, I thought it'd be very.
Greg: Yes, I thought it would be dank. One of those, you know, um,
Greg: arrogant bastard. Like this is, this is a challenge.
Jeff: Yeah. Yeah.
Greg: Are you man enough to do this beer? Like, I hate that whole culture thing of
Greg: like, are you up to this? and then that becoming like the standard.
Greg: So it's just everything has to be that or bigger.
Greg: They do the same thing with hot foods where you're like the chip challenge, right?
Greg: You're giving this ridiculously hot thing and it's like, are you,
Greg: you know, do you have enough hair on your chest to be able to handle this?
Greg: And then it's like, then everything has to be the hottest thing available and no one's making food,
Greg: No one's using heat as like an accompaniment as opposed to the main course,
Greg: which I don't think it works as.
Jeff: Right. I mean, I think there's, I get what you're saying. A lot of things are
Jeff: marketed like the chip challenge, hot ones.
Jeff: I mean, some of the hot one sauces do taste really good, right? Yep. Yeah. Oh gosh.
Shannon: Yeah.
Jeff: The bomb tastes awful as witnessed on the show. And some just are stupid hot.
Jeff: It doesn't taste great. And the last stab isn't tasting awful,
Jeff: but it's not as good as many of the hot sauces underneath it.
Shannon: It doesn't have all of those flavors that some of the others,
Shannon: even like the number eight or nine.
Jeff: Well.
Shannon: Not eight. Eight is always the bomb. Seven and nine.
Jeff: At
Greg: Least with Thai food, like the heat can be sharp, but it usually ends quick
Greg: too. It doesn't linger. Yeah.
Jeff: Trying to think like a lot of I mean my heat tolerance and where I like heat
Jeff: is so high that most restaurants when they say something spicy it's,
Jeff: tangy you know it's barely spicy for me so um and i'm not trying to brag but,
Jeff: you know there are times where you'll get something where the heat
Jeff: is well done with the flavor usually in you
Jeff: know ethnic kinds of food where spice is
Jeff: a integral part of the formulation of the dishes right yeah that's normally
Jeff: where you see it um there's not really much american food chili maybe right
Jeff: where spice is a integral part sometimes barbecue sometimes but rarely.
Greg: I'd say in barbecue because you want to really express the meat in barbecue so.
Jeff: Yeah the.
Greg: Heat would just take away yeah.
Jeff: Cajun oh cajun food yes so belated oh we have a little.
Shannon: Something for you this show show.
Greg: Thank you. You got me green tissue paper.
Jeff: Yes.
Shannon: Yeah, don't pull it out by the paper.
Shannon: And don't let the bag fool you.
Greg: Ooh, it's a glass with leather around it that says Greg has a bunch of molecules.
Jeff: Bunch of molecules that are found in whiskey.
Greg: Oh, one of them is water.
Jeff: Yeah, there's a couple water molecules in there.
Greg: Uh, so yeah, you got a couple. All right. So this is a, this is a carbohydrate.
Greg: I can tell it's carbon change with a carboxyl group at the end. That's carbohydrate.
Greg: Um, this is, uh, like benzene derivative, something like that.
Greg: So this is, this is an aromatic.
Jeff: Yeah. I'm trying to remember. I'm trying to recall if I can remember. Can I see it real quick?
Greg: Yeah.
Jeff: See if I recognize any of them.
Jeff: well the one that's above and to the left of your name that's that's alcohol
Jeff: and then the one underneath it is um yep.
Greg: Carbohydrate and a sugar anyway.
Jeff: I figured you know what should i get greg i'm like i don't know i saw these
Jeff: leather wrapped um whiskey glasses and i'm like well i I can do that with the
Jeff: laser pin cutter and everything.
Shannon: You have to give me credit because I was the one who said that it needs to be,
Shannon: whatever's on the leather has to have something to do with science. Yeah.
Jeff: I was trying to figure out what do I put, what do I put, what do I put?
Jeff: And she's like, do something science. And then it's like, oh,
Jeff: yeah, the molecules that are in whiskey.
Shannon: It makes perfect sense.
Jeff: It's very cool.
Shannon: But he did all the work.
Greg: That's really cool. I wonder what this one is. This one's crazy.
Jeff: Easy yeah we'll come up we'll come up after the show we're on the break and the.
Shannon: Leather does slide off of the glass so that you can wash it without yeah excellent thank you.
Greg: Very much that's wonderful,
Greg: As this warms.
Jeff: It's starting to get a little danker. In a good dank way, like in a good weed
Jeff: kind of way. I'm getting a little bit of that now.
Shannon: In a good weed way.
Jeff: Usually when we say that's a dank beer, usually that's a negative.
Shannon: Oh, this is really good, actually.
Jeff: But, I mean, the kind I got was kind of more floral, more bright. It was a good dank.
Shannon: Floral's good yeah that's a good descriptive.
Greg: Yeah the the harshness of the you get used to the harsher sulfur bits and the
Greg: sweetness comes through um it's still a lot 16 percent.
Jeff: It's a beer.
Greg: Probably like yeah it's good that actually it's kind of good that it's going
Greg: up against two big ones because it would wipe out like if you.
Jeff: Tried to have a saison after this you wouldn't be tasting anything this entire
Jeff: show is big beers the volume is turned up on this one the amp goes to 16 and I think starts at 7,
Jeff: alright so when I'm done yet I'm not done yet let me chug chug chug don't chug
Jeff: it i'll just talk about something so i noticed a whole bunch of like,
Jeff: crazy misleading headlines on the news this week yeah posted a couple of them
Jeff: so this headline's great uh magic mushrooms trace back to the asteroid that wiped out the dinosaurs,
Jeff: no okay so when you read the when you read the article your.
Shannon: Initial thing is like what and then you think okay so what they mean is they
Shannon: go back 55 million years ago yes exactly.
Jeff: There's no tie to the ecosystem
Jeff: change or anything the only
Jeff: tie is the the observations that
Jeff: psilocybin has been around for about 65 million years and the dinosaurs have
Jeff: been gone for about 65 million years so you write a headline about the tied
Jeff: to the asteroid yeah the next headline
Jeff: that got me was Hot Sauce Recall as life-threatening warning issued.
Greg: Botulism?
Shannon: No. That's what you would think, right?
Jeff: You would think something like that. No, some of the hot sauces contained wheat
Jeff: and it wasn't on the label.
Greg: Which.
Jeff: Can, but that doesn't warrant that headline.
Greg: I don't know, like I know that there are people who are like,
Greg: you know, celiac and they're allergic to wheat, but I don't know anybody that is life-threatening.
Greg: It's not like peanuts, right?
Jeff: I mean, even if it was, the headline doesn't warrant it.
Shannon: No.
Shannon: uh definitely makes you read.
Greg: The article i will say from what
Greg: i know about journalism and and what my uh brother
Greg: my brother-in-law and my sister have told me all and they work in some of the
Greg: biggest newsrooms they don't write headlines yeah the the people who write the
Greg: articles do not write the headlines so don't blame them no.
Jeff: Yeah for sure it's just like two of those were like the most tenuous.
Greg: Yeah you know.
Jeff: Connections like overstated headlines and it's.
Greg: Like makes you wonder if ai is doing something
Greg: there because did you notice the other
Greg: thing i did see the other one that's hilarious it's really great
Greg: so this is this is an article in
Greg: ars technica where they talked about how in if
Greg: you look for in amazon i cannot fulfill this
Greg: request like which comes from chat gbt you'll see
Greg: things like chairs and sofas they're listed
Greg: with i cannot fulfill this request
Greg: because someone just tried to you know hook
Greg: it up to a bot that then use chat
Greg: gbt to generate something i've seen
Greg: things like that where um you you
Greg: see like pictures of in you know really really foreign places like out there
Greg: uh you know like some somebody printed off something for their store and it
Greg: says this number does not is not available or something like that because that
Greg: was what came through on the translation and just and they don't know in english i.
Jeff: Just saw a similar one you'll probably appreciate this it was a japanese store
Jeff: and you know japanese use english right.
Greg: They had.
Jeff: A sale sign it was called fucking sale because whoever put it up thought.
Greg: Yes fucking.
Jeff: And just meant really good.
Greg: Well yeah i mean it does the first time we were in japan i remember we went
Greg: to a pretty high level department store when they still that they saw department
Greg: stores then uh and one of the shirts that we were thinking of getting even though it was like 80 bucks,
Greg: it said tokyo fucking city and it just made us laugh hysterically tokyo fucking
Greg: city really good city yeah Yes.
Jeff: I guess that's.
Greg: And you know, and it's too bad that was before everyone had smartphones with cameras in it.
Greg: Cause then I would, I would have had so many pictures and all this stuff, but yeah.
Greg: I, I, all my trips to Japan came before iPhones. Yeah.
Jeff: Who can even remember back that far?
Greg: Yeah, I know.
Jeff: All right, Greg. So this is one we haven't had on the show in quite a few years.
Jeff: I was at the beer distributor about a month ago and noticed Brooklyn Black Ops is in pounder cans now.
Greg: All right.
Jeff: And this is Black Ops aged in Four Roses barrels.
Greg: Four Roses?
Jeff: Bourbon.
Greg: Oh, gotcha.
Shannon: Brooklyn black ops.
Jeff: Black ops like.
Shannon: Operations okay,
Shannon: obviously it's dark.
Jeff: What do you remember of brooklyn black ops greg do you remember i.
Greg: Remember that we used to really like it.
Jeff: Do you remember it having any flavorings or just being an imperial stout.
Greg: I feel like it had flavorings.
Jeff: Okay see i remembered it i thought it was just an imperial stout this one is
Jeff: cacao vanilla oak right um and i i don't know i i won't say i swear oh.
Greg: No no no gary holland made a big point about how it didn't have any chocolate
Greg: in it okay yeah how they never how his he tried to make a beer that tasted like
Greg: chocolate without having chocolate and that was as black ops.
Jeff: Okay well you know we will
Jeff: taste this one but i was expecting old school boozy delicious ipa or i'm sorry
Jeff: imperial stout and then open this up in it so i got two of these this will be
Jeff: the second one and uh yeah it was like oh this one has all the flavorants in it too so yeah.
Greg: Well, they say, they don't say anything on their site about it having any flavoring additions. No?
Jeff: Nope.
Greg: Nothing about adjuncts.
Jeff: Oh. Okay. I guess those are just flavor suggestions.
Jeff: They're in a box. I guess those are just flavor suggestions, though.
Greg: Yeah. The box says tasting in tiny words.
Jeff: Okay.
Greg: Tasting notes.
Jeff: Hmm. Okay. Okay, so maybe it is an unadulterated IPA other than the Four Roses Barrel.
Greg: IPA? You keep saying IPA.
Jeff: I do. Yeah.
Shannon: That's the style to me.
Jeff: Yeah, thank you.
Shannon: You're welcome.
Greg: So 10% on this.
Shannon: We're just...
Greg: Very dark.
Greg: If you hold it up to the light.
Shannon: You get some... Dark is the definitive.
Greg: Some tan is highlight.
Shannon: This one has a little bit of a head on it where the definitive didn't.
Greg: Definitive was so boozy that there was just like... mm-hmm yeah i think the
Greg: vanilla kind of kills that too the aroma this.
Jeff: One's kind of a fusely hot boozyness.
Greg: It is it is it's a lot hotter of a booze like it smells more like.
Jeff: Acetone it's closer to acetone than like boozy alcohol wine you know.
Greg: Yeah it's a little bit of like i don't think it goes all the way to nail polish
Greg: but it it's you can you could smell the the,
Greg: The beginnings of that.
Shannon: I'm just really getting the barrel.
Jeff: Oh, I think this one, it's interesting, but it's, I think it's spoiled.
Jeff: There's a sour, it's almost like a Flanders thing going on in there.
Jeff: It's like a sour tangy thing. There.
Greg: Definitely is. Yeah. Nope. No, thanks.
Greg: That is too bad.
Shannon: Yeah, that's no bueno.
Greg: I'm not going to call that judgeable. I don't think that was what the brewer intended.
Jeff: It's not no see i don't hate it though it reminds me of like an old broom kind of flavor i feel.
Greg: Like if i drink that i'm gonna have a headache tomorrow.
Jeff: I could.
Shannon: Bring that over here,
Shannon: oh you like it.
Jeff: No no no no no i'm just dumping the taking my good old time.
Jeff: We just dumped out a Brooklyn Black Hops. That's sad.
Shannon: I'm going to run some mine out in the sink. Be right back. BRB.
Greg: Could you grab mine too?
Shannon: I will.
Greg: Thank you. So their canning apparently is a little suspect.
Jeff: Do you want to have this beer last? Do you want to wrap up or do you want to
Jeff: pull out another beer since we dumped that one?
Greg: It's up to you, man. we need to.
Shannon: Pull out another one okay since we've poured that one out we should pour out
Shannon: another or pull out another one since we poured that one out okay.
Greg: I wonder what the a is going to do with the sound of a sink i don't know i'm curious i'm.
Shannon: Just wondering if it's going to pick up my voice over here.
Greg: I don't know it may it may i mean we can hear it so probably it will so we're
Greg: talking about the a for those who don't know we run our uh sound we We run the
Greg: town as a post-production thing through an AI that is supposed to cut out all
Greg: of the weird noises and like mouth noises and other stuff.
Greg: And, and the noise of Cooper, the dog chewing on the bone in the background and.
Shannon: Me burping.
Greg: Right. And hopefully some of me coughing. I apologize for my coffee.
Greg: I'm getting over something. Um.
Shannon: Probably RSV.
Greg: Probably RSV. Yeah. I had it over the last week of Christmas break.
Greg: So it was annoying to have all that time off and have to stay at home and do nothing.
Greg: But yeah, but I got better. It wasn't COVID tested for that.
Greg: No, I don't, I think I still want to save that for the next time.
Shannon: But we told the guy we were going to do it on the next show.
Greg: Oh.
Shannon: I think he forgot that.
Greg: Maybe. Well, I mean, wouldn't be the first time that we told a guy something
Greg: and turned out not to be true. Yeah.
Greg: So, yeah, so I got this sickness and it was annoying because I hate getting like sore throat stuff.
Greg: But the doctor, you know, I call one of those teledoctor things.
Greg: They wouldn't give me antibiotics because they were like, this doesn't sound like it's things.
Greg: But they did, the doctor did give me steroids.
Shannon: Yeah.
Greg: And that was cool because that helped me get through the sore throat part.
Shannon: And the coughing. is bad. I've been on steroids since Thanksgiving.
Shannon: Really? The week after Thanksgiving, yeah.
Shannon: I had some dental work done, and they apparently, when they gave me the Novocaine,
Shannon: they hit some nerves, which caused my jaw to stiffen up and not, I didn't have,
Shannon: range of motion like you're supposed to have.
Greg: So you get all that inflammation and they just went.
Shannon: Yeah.
Jeff: It's been bad for her, it's been really bad for me.
Shannon: So i had uh not ready with the sounds so we're just gonna continue the conversation
Shannon: and forget he said that just ignore him give it a trombone rude,
Shannon: so i had two uh i was on two rounds of steroids yeah but seems to be better
Shannon: now good for jeff Good old prednisone.
Jeff: All right. So our next beer is the Audible. We pulled this one out of the fridge.
Jeff: This is from Old Thunder over in Blonox.
Jeff: This is their Time Out of Time.
Shannon: Time Out of Time.
Jeff: Time Out of Time.
Shannon: This is a Cyndi Lauper song.
Greg: That's Time After Time.
Shannon: Oh, okay.
Jeff: Time Out of Time.
Greg: You're talking about something from the Goonies. Of course I'm going to know
Greg: something from the Goonies.
Jeff: What was the Cyndi Lauper Goonies song? Goonies are...
Greg: Goonies are good enough.
Jeff: Goonies are... That's it.
Shannon: We didn't do this one.
Jeff: We're doing it.
Greg: Jeff wants to save that for last.
Shannon: Time.
Greg: Time out of time. An English-style barley wine aged in old Fitzgerald wild turkey
Greg: and buzzards roost whiskey barrels for one year.
Shannon: I'm sorry. Who makes this?
Jeff: Old Thunder.
Shannon: Old Thunder. Okay.
Greg: Old Thunder.
Shannon: I make some good pears.
Jeff: All right, beer pours, ruby.
Greg: Oh, I got something.
Jeff: What's that?
Shannon: There's a lot floating on the top of mine. Do you have a lot of floaties on here?
Jeff: No.
Shannon: Or maybe it's just...
Jeff: I don't see any floaties.
Shannon: No, it's not floaty.
Jeff: We didn't get anywhere near the bottom of the bottle, so...
Shannon: Looks like lava, though, doesn't it? If you look at the top.
Greg: Amber lava?
Shannon: Amber lava, yeah. yeah it's got sort of wisps of uh yeah i mean hold it up like
Shannon: this with the light shining down into it looks like lava yeah.
Greg: I mean i can see the resemblance it's got yeah it's got little bubbles turned
Greg: like a little crisp yeah yeah i.
Shannon: Mean hi abv beers tonight so just don't mind me.
Jeff: You just have to instagram it and put it up on the craft beer radio instagram and then people can I.
Shannon: Forgot we have that too many Instagrams to follow we don't do much on the Craft
Shannon: Beer Radio Instagram but we do have a Discord if you go to our website you'll
Shannon: find a link to join the invite link for the Discord server.
Jeff: And we have a chat on there.
Shannon: Well I'll take a picture of this so that I can put it on the Instagram.
Greg: I definitely get, like, toffee notes. Not really getting much whiskey.
Jeff: I'm going to let this thing warm up a bit.
Shannon: That's lava.
Jeff: Yeah, absolutely.
Shannon: That is lava.
Jeff: Just like what Anakin Skywalker fell into and burned up his arm.
Greg: When he didn't have the high ground. Yeah.
Greg: So, it's interesting, because on this site for the Old Thunder,
Greg: and they're showing this up, they also talk about artwork.
Greg: work uh and uh in this case the artwork uh on there is by a guy named nick ackman what,
Greg: i thought as soon as i saw it was oh oh wow rumors are going to start using
Greg: ai to make artwork now aren't they probably yeah yeah.
Jeff: A lot cheaper.
Greg: Yeah a lot cheaper i.
Jeff: Mean our cover cover art's ai.
Greg: My team's background is ai.
Shannon: For all of my meetings.
Greg: Sure why i mean everybody thinks.
Shannon: It's my house i wish.
Greg: The the one the one problem with ai artwork is you can't copyright it so if
Greg: you use ai for your artwork for your beer anybody can take it interesting really really you.
Shannon: Cannot cannot copyright.
Greg: It that was a u.s patent office decision i think i forget where it came from
Greg: but that was sometime last year i think so.
Shannon: That was one of the fine print things that we had to agree to when we decided
Shannon: we were going to start using it.
Greg: Um i don't know if that's in like the fine print but it's it's a decision that
Greg: was made by the copyright office or the patent office or something that you
Greg: can't that ai images cannot be copyrighted.
Jeff: Interesting well while we're warming the beer up let's give it another minute
Jeff: shannon and i found or returned on to this new youtube channel that we do we
Jeff: do we we kind of do do we so good maybe for you it's called what makes this song stink,
Jeff: and a guy named pat finnerty does it he's out of philly he's placed in different
Jeff: bands but uh And he's funny, he's self-deprecating, he doesn't take himself too seriously.
Jeff: But basically, he goes through these popular songs.
Jeff: His first episode was Kryptonite from Three Doors Down, and talking about why that song stinks.
Jeff: And all of the ripped off chord progressions, and it's just this song.
Jeff: His second one was that kid rock song All Summer Long, that's half Sweet Home
Jeff: Alabama and half Werewolves of London.
Jeff: Like, it's so bad.
Jeff: So check out Pat Finnerty. If you search for What Makes This Song Stink on YouTube,
Jeff: you'll probably get the episodes.
Jeff: But it's not like a whole channel all unto itself. But it's pretty good.
Shannon: Yeah, it is.
Shannon: Kind of hurt my heart a little bit, though, on a few of those episodes.
Jeff: I guess he modeled it after another YouTube called What Makes This Song Great,
Jeff: which a guy named Rick Beato does, right?
Jeff: And they, you know, you just get super into it. Whenever Pat gets into,
Jeff: like, the weeds a little bit, like, starts naming chord names and things like
Jeff: that, he does this, like, Tourette's exclamation of Beato.
Jeff: Like, and then gets off of it and goes back to just having fun with it.
Greg: So so i guess he's talked about some song based on your reaction that you like
Greg: and yeah yeah it's all his opinion so don't you know don't take it too well
Greg: i mean but what he's just some schmuck on the internet the.
Shannon: The but the points that he makes.
Greg: About.
Shannon: The songs they're valid.
Greg: And and.
Shannon: Then it makes me turn around and look at the song go oh he's right like that.
Greg: Yeah that's really shitty like that.
Shannon: Sucks that song actually does suck.
Greg: And now.
Shannon: I'm mad because it just ruined me.
Greg: There's the old canard that you know lesser artists borrow great artists steal
Greg: first of all uh everyone is borrowing off everybody else to some degree so i
Greg: wouldn't take any of that That necessarily is like the final word.
Shannon: No.
Greg: If he makes a decent point and you're like convinced by it, then okay.
Shannon: Yeah. I mean, I'm still going to like this.
Shannon: Most of the songs, some of them, he made such valid points that now if I hear
Shannon: it, I'm like, oh, you know, I can't listen to that again. I mean, for example.
Greg: Jeff, you still like Led Zeppelin, even though they stole most of their stuff
Greg: from like old blues artists. Oh, blues artists, right?
Jeff: All right. Yeah. So Pat Finnerty show. What makes this song stink?
Jeff: And let's get back to the time out of time from old Thunderbird and company.
Greg: Time out of time does sound like a, like a cheap paperback you'd see in the sci-fi area.
Shannon: It does.
Greg: Of a bookstore.
Shannon: Or it just reminds me of a song. Can't think of a what song. No.
Jeff: The logo is an eagle was carrying a pocket watch.
Jeff: And I think the eagle was sunglasses. Let.
Greg: Me see. Let me see this artwork by Nick Ackman.
Shannon: Speaking of time, so Monday, I'm going to go back in time, three hours,
Shannon: because I'm traveling. Going to go back in time.
Greg: Yeah. Going to Seattle.
Shannon: Mm-hmm. I am.
Greg: At least you're going to a fun place.
Shannon: Alone.
Jeff: Yeah, I'm not going. She's going to be so busy, be sitting in the hotel room
Jeff: like, you coming home tonight?
Shannon: Like, no.
Jeff: So I decided not to go.
Shannon: Well that and the weather's gonna be just as almost as bad.
Greg: Oh that's right yeah there's there's another storm coming in isn't there we're
Greg: we're in el nino here baby yeah.
Shannon: So i don't know it's gonna be like 37 36 and raining.
Greg: That's what i've been watching recently on on youtube ryan Ryan Hall,
Greg: this, this, uh, he's a, um,
Greg: weather forecaster and, and he has a, he has Ryan Hall channel,
Greg: but the channel that I've watched more is the Ryan Hall y'all,
Greg: which is when he gets sort of, he talks more about the weather forecast and
Greg: he gets sort of a little bit deep into it.
Greg: And he, so you watch a couple
Greg: of these and you start to really learn what forecasting really
Greg: is how to read these maps how the what what
Greg: it means when they say this is an el nino year like how to
Greg: understand the weather patterns that are happening it's been really cool
Greg: for me like learning this stuff from him and and
Greg: uh so i would
Greg: not say this like i know all the stuff about weather now i'm
Greg: not like it's not scholastic in any sense but i now know a lot more of what
Greg: to expect and how to read like weather maps and how to understand what's happening
Greg: and what the models are doing and telling you about stuff like a lot of the
Greg: advanced models are not telling you.
Greg: There is going to be snow in Pennsylvania. They're telling you there is going
Greg: to be a storm because of these conditions.
Greg: And where it hits is kind of variable, but that it will hit is not.
Greg: So a lot of those things, it's really interesting to be learning all this stuff
Greg: and watch that stuff. I think he does a great job presenting.
Shannon: What is this one?
Greg: It's called Ryan Hall Y'all.
Shannon: Ryan Hall Y'all. I'll remember that. Y'all.
Greg: Y'all.
Shannon: Well my favorite words unlike yinz yeah i mean like you can't don't look at
Shannon: me i wasn't i'm not around here jeff's the guy who was born here yeah i i just can't he's.
Greg: Responsible for you i am.
Shannon: I can't like that word you don't just can't all right the beer okay i'm I'm.
Greg: I'm, I'm water. That's me. Water. Water with a.
Shannon: Water.
Greg: Water.
Shannon: Water.
Jeff: All right. Beer.
Greg: Beer. It was really sweet the first sip I took, so I was, so I'm going to try another sip.
Jeff: The aroma on it is kind of caramel, toffee, something like that.
Jeff: Not too boozy on the nose.
Greg: You know how they said way back when that barley wines were like the old grandma at the bar.
Greg: That's what she'd drink because it was just a little sweet thing.
Greg: That's what this tastes like.
Jeff: This kind of tastes like sweet tea a little bit.
Shannon: A sweet tea, a sun tea, a sweetened sun tea. Yes.
Shannon: That I could go with.
Shannon: I'm not a fan, though.
Jeff: Yeah, it's...
Shannon: It's just... There's something about it. I just...
Shannon: This makes me not like barley wines. Yeah. Because I've had a few that I haven't liked.
Shannon: I've had a few that are great, though. So I don't want to categorize myself
Shannon: as a person who doesn't like a barley wine.
Shannon: But this one is definitely on the list that I'm not a fan.
Jeff: You like that old Ebenezer from Cinderella.
Shannon: Yeah, I did.
Greg: I am 100% on your side, Shannon, because I feel like barley wines can be hit or miss.
Greg: And yeah, I've had great barley wines, but I've also had barley wines that are
Greg: like this, and I'm just like not into it. And I totally agree with you.
Greg: What they say on here for tasting notes, expect notes of English toffee,
Greg: toasted almonds, Luxardo cherries, and a fine old whiskey. Don't taste any whiskey.
Shannon: I don't taste any Luxardo.
Greg: Don't taste Luxardo really. Almonds, maybe. English toffee, sure.
Jeff: Grab.
Shannon: That bottle of Luxardo. I'm talking about the cherries. I know, I know, but...
Greg: So you have a bottle of the Luxardo liqueur.
Shannon: Yeah, and I actually think it might have a hint of that in it,
Shannon: even though I just said otherwise, that I don't taste Luxardo cherries.
Jeff: So luxardo liqueur is um it's a cherry liqueur so you use cherries ferment them
Jeff: distill it and then the luxardo cherries are soaked in the luxardo liqueur but
Jeff: then it's added then the the sugar syrup is added to it at packaging time i.
Greg: Will tell you about a new cocktail i learned about that's awesome and.
Jeff: Easy.
Shannon: I don't know how they can say Luxardo cherries.
Greg: Because it's a one-to-one, it's a one-to-one-to-one-to-one. Okay.
Greg: So you have, it's a whiskey cocktail. So some sort of whiskey, bourbon, whatever.
Shannon: Okay.
Greg: Not Campari, but Aperol. Aperol, thank you.
Greg: Amaro, which is another sort of thing like that. And lemon juice.
Shannon: Lemon juice. Yeah.
Greg: Somehow it works. It works really well.
Shannon: Really?
Jeff: I thought Amaro was like a kind of liqueur. Yeah.
Greg: It's a lot like Campari.
Shannon: Because we were just at a restaurant.
Jeff: Place where I had dinner the other night.
Shannon: De Hanoias.
Jeff: De Hanoias. And they had like 20 different Amaros.
Jeff: They have an Amaro of the month kind of thing. So I don't know what they are.
Jeff: but to me it seemed like it was like a very extremely variable thing.
Greg: So like.
Jeff: Just from my small sample size of seeing they have 20 amaros and.
Greg: There's a specific amar that's supposed to be with this but
Greg: i i've tried different amar and it was still great so but
Greg: this is called paper planes it's actually relatively new cocktail
Greg: made after the name of the name after the song oh
Greg: i love that song so um it's a really good cocktail and uh somehow all the flavors
Greg: come together i think the lemon juice really you would think you know it's a
Greg: lot of lemon juice but it it manages to get it all working so yeah paper.
Jeff: Plane look at it.
Greg: Yeah sounds good so i don't know what to do with this now because,
Greg: Because this feels better. Like, it feels like I shouldn't pour it out.
Greg: But at the same time, I don't like it that much.
Jeff: Yeah, it's not worth sobriety.
Greg: Damn.
Jeff: Dump bucket's getting squished tonight.
Greg: Mm-hmm.
Greg: Well, that was disappointing.
Jeff: Yeah. Let's move on to the final beer of the evening.
Jeff: This is one we picked up when we were at Hill Farmstead. And this is Works of
Jeff: Love, which is a collaboration with Hill Farmstead, The Lost Abbey,
Jeff: and Russian River Brewing Company.
Jeff: All right. So there's a pedigree there.
Greg: Yes. okay so um six percent occupy volume,
Greg: it's yeah sean was joined by vinnie and natalie from russia river and tommy
Greg: author of los abbey farmstead ale it's rested for nearly a year in french american
Greg: oak wine barrels and was conditioned to top vermont grown cherries and blackberries,
Greg: and conditioned the bottle for two years.
Shannon: Greg you need to go look in the living room.
Greg: Oh has he destroyed the that's fine yeah.
Shannon: I have to rescue him you can have that or dump.
Greg: That's fine.
Shannon: I'm gonna take a picture so I can put it on discord oh wow funny wow.
Greg: That did not last.
Shannon: They're like yeah this is young that's his mission in life it was funny.
Greg: Because when I went to the place I was like I need something the dog's gonna
Greg: chew through So once they, you know, powerful, they, after I selected this one,
Greg: they said, well, we also have this, these, these leather and this tied up thing.
Greg: And I was like, it's going to tear through those.
Jeff: Yeah. There's, um, I think I told you that I found this one on Facebook.
Jeff: It was being advertised as an indestructible toy, but it wasn't warranted against destruction. Yeah.
Jeff: We have a couple of toys that he has one that he got for Christmas last year.
Jeff: The squeaker still works, which is amazing because every other squeaky toy that
Jeff: he's ever gotten, he's removed the squeaker from it and broke it in 20 minutes.
Jeff: And he's had a toy with a squeaker for 13 months now. So that's just insane.
Greg: It's impressive. I mean, that was that was a pretty it felt substantial enough
Greg: to not, you know. But I guess, no, he just destroyed that.
Greg: The other stuff, some of them have brought other things that have lasted.
Jeff: Right?
Shannon: Yeah, no, there's a few that he still has that he's brought.
Shannon: But no, this one's shredded. Good boy.
Jeff: Thanks, Greg, for bringing me something I could... It gives him a feeling of
Jeff: satisfaction to have destroyed its whole thing.
Greg: Sure. And, you know, they're not ridiculous. They're not expensive. offensive i worry.
Jeff: About him choking on the shit.
Greg: I get it that's why i try to get the ones that yeah don't fall apart yeah.
Jeff: So like we're getting like an impacted bowel or something.
Greg: Like that you know eating.
Jeff: Too much stuffing or whatever so.
Greg: Yeah i got him one with stuffing once and that was the wrong idea so now i get
Greg: him all stuff that's like really hard to chew through it yeah yeah you're thirsty huh,
Greg: plastic not a lot of moisture in that okay I'll.
Shannon: Oh.
Jeff: All right. Works of love. I mean, this shows all kinds of weird tonight. Oh, kids.
Greg: Chewy.
Shannon: Sorry, folks.
Jeff: All right.
Shannon: All right. What? Oh, it's dark.
Jeff: Works of love.
Shannon: For some reason, I thought it was going to be a.
Shannon: I don't know why I thought it was on. We've already established that none of them.
Jeff: Cherries and blackberry.
Greg: We got ourselves a tart one.
Shannon: Do we?
Greg: I don't know. If it didn't have adjuncts, you might call it a Flanders or American
Greg: Wild Ale, but it has a lot of tart adjuncts. Yeah.
Jeff: The cherry really rips through. It comes across like how when I've had beers,
Jeff: like the Bell's Cherry Ale with the Michigan Cherry is really tart.
Shannon: It's definitely on the nose, very tart. The.
Jeff: Blackberries come through kind of like later in the flavor, and it gets like
Jeff: a blackberry jam. It's pretty distinct.
Jeff: You know, it's not just berry melange, but like a distinct blackberry at the end.
Shannon: After the last few.
Jeff: I think it's a fight thing, because we had one of these on Thanksgiving or Christmas.
Jeff: I had this after Christmas dinner. And I don't remember coming across bracingly
Jeff: tart. either there's variation in the bottles or it's a flight thing.
Greg: Maybe i'll give you an idea though um the drink
Greg: i was talking about here airplanes is one quarter lemon juice and it's not nearly
Greg: as tart as this okay so this is this is like yeah you are you are getting something
Greg: really sour here now they are also um,
Greg: Because it's an ale, a dark ale that was aged on it, we're not getting much
Greg: in the way of additional yeast things, right?
Greg: Maybe there was some stuff that was on the cherries and the blackberries,
Greg: but that was mostly just in the barrel conditioning that happened.
Jeff: Yeah.
Greg: So.
Jeff: I mean, the barrels, I mean, we're talking about Hill Farmstead.
Jeff: The barrels might have been barrels with culture,
Jeff: you know, not fresh barrels, not fresh wine barrels, but barrels that have been
Jeff: doing things in the brewery for a while and they have been inoculated and contain a culture.
Greg: Sure. But the primary fermentation wasn't with this. So there wasn't using a
Greg: wild yeast for primary fermentation.
Jeff: I don't think, the more I drink this, the more I don't think it's a flight thing.
Jeff: I think it's a variation in the bottle. The one we had before was more like
Jeff: a Flanders Red or an Old Bruin, where it was more sweet tarts,
Jeff: you know, and it wasn't crazy sharp cherry like this.
Shannon: That's definitely tart.
Greg: Yeah. So you missed it, but I was saying that the cocktail that I was talking
Greg: about that's a quarter lemon juice is not as tart as this.
Shannon: Really?
Greg: Mm-hmm.
Shannon: That surprises me. It just sounds like a lot of lemon juice. The.
Greg: Reason why it's a great cocktail is because it manages to work.
Greg: All the flavors come together really well.
Shannon: Yeah.
Greg: So, but here I think that the cherries, in this bottle, the tartness is overwhelming
Greg: a lot of the extra flavors.
Greg: So you're not really getting, I think,
Greg: some of the really, probably pretty exceptional flavors that are here.
Shannon: Does it just need to warm up some more?
Jeff: This one's been out since before the show. I think it's a variation in the bottle.
Jeff: The cherries are a neat flavor, but it's one note.
Shannon: That's all I'm getting.
Jeff: The one we had after Christmas dinner was a much better beer.
Jeff: It was more nuanced. There was more things going on in it.
Shannon: Yeah.
Jeff: Because we can't really make it worse, let's get some of the dregs and add some
Jeff: to our glass and see if it softens the beer.
Greg: This is the lowest alcohol beer of the night at 6%, so we're not hurting ourselves sobriety-wise.
Greg: And yeah, there's a lot in the bottom of the barrel. We're getting a lot of juice in there.
Jeff: Shake that up a little bit, see if that changes.
Shannon: Brightens it up.
Jeff: Not really. No. Still just cherries.
Greg: Just muddles it. Just muddles it a little bit. Yeah.
Jeff: It's so weird.
Shannon: Actually, that's a good word to describe it. Muddles it.
Jeff: That is so weird. Such a variation between the two bottles.
Greg: Disappointment reigns.
Jeff: Yeah.
Shannon: I guess it's time to do some ranking here. I love Hill Farmstead,
Shannon: so I'm really, yeah, sad about that. Hmm.
Jeff: We just keep popping corks on beers until we find something good to end with.
Jeff: But that can be dangerous, right?
Shannon: So are we taking the Brooklyn Black Ops out of it altogether?
Shannon: We're just going to take that one out altogether?
Greg: Clearly not what the brewer intended, so that's not rankable.
Jeff: Wow.
Greg: The question is, is this rankable? I don't think this is what the brewer intended.
Shannon: I think it's rankable.
Jeff: It's still a clean beer. It's just super cherry.
Shannon: Which makes me sad to have to rank it yeah i.
Jeff: Would have never anticipated never this ranking at various points in the show
Jeff: i would have never anticipated this um,
Jeff: Yeah, let's go with this. I'm going to put the Horse of Love,
Jeff: the one we're drinking right now, in fifth place.
Jeff: The cherries, if you want like a super tart cherry beer, it is what it is.
Jeff: It's that. And it's not wrong.
Jeff: But it's not drinkable. It's a struggle to enjoy.
Jeff: And it deserves fifth place. I'm gonna put the old thunder time out time out
Jeff: of time in fourth place It was just kind of a sweet almost like sweet tea kind
Jeff: of I've never had a barley wine. That's come across so,
Jeff: Sweet and.
Shannon: It's just like like fucking like English yeah.
Jeff: It was not like it was like a sweetened tea Hot tea cold tea whatever more is
Jeff: closer to that than it was to beer,
Jeff: beer like it just didn't bring the beer i'm gonna
Jeff: put the definitive um kiln in the third place it was better but it still was
Jeff: pretty sweet you know i'm gonna put the the shredding pow in second place that
Jeff: one was really good um had some really neat flavors to it kind of um um, super bright,
Jeff: super fresh hopped, like gritty.
Jeff: And then the top two are kind of a toss up, but I'm going to award top place
Jeff: to the Sunderlands, the final flourish, because they were shooting for the moon
Jeff: and they actually landed the fucking thing.
Greg: Like the thing that went up in, um, most recently in the token.
Jeff: Yeah. They actually landed the thing. Like, I mean, how many times are people
Jeff: going to do a beer like this? And we're going to be like, Like,
Jeff: well, that's pretty good.
Jeff: Like, and especially by the end, it was like, so that gets my top place.
Greg: Interesting point.
Jeff: Make sure you take a picture.
Greg: Let.
Jeff: Me grab a photo here.
Greg: Yeah, it's, that's a decent point.
Shannon: Yeah, it could sway my vote, but it's not going to because I already have my
Shannon: votes in, so I'm going to keep it. All right.
Jeff: You should go.
Greg: You go next.
Shannon: All right, well, in last place, I'm going to go with the same Hill Farmstead.
Shannon: I rank mine in alphabetical, just like a report card.
Shannon: so this one got a D which really makes me sad because I really I love Helfonstead
Shannon: that's not how that's not our it's not what our experience has been no we don't give them.
Jeff: Letter grades that's not our thing.
Shannon: Yeah sorry I have to that's the only way I can keep track yeah alright Old Thunder,
Shannon: next in fourth place and then I'm gonna go with um actually,
Shannon: Cinderlands unlike you Jeff I really don't care if they shoot for the moon.
Shannon: I'm it was really good. I,
Shannon: I'm taking points off of it because I am not drinking a beer to get shit-faced.
Greg: Mm-hmm.
Shannon: So I don't want a 16% ABV IPA.
Shannon: So that's really the reason. It was a really good beer, but I just don't want
Shannon: to get shit-faced. So anyway, that's third place.
Shannon: Second, I'm going with Definitive.
Shannon: and uh first place greg you'll be very pleased to hear that i am going with
Shannon: the hot farms i'm shredding pow um the west coast ipa which surprises me because
Shannon: i cannot believe i picked a west coast is there any more.
Greg: Of the kiln left yeah i don't remember it that much and i want to.
Shannon: And i i but i do have to make a really good point here i i said that i um you
Shannon: know give letter grades to these like.
Greg: Like when they said that they thoughtfully conditioned you said you have to
Greg: make a really good point so it better be a really good point.
Shannon: Oh well it's probably not then but i'm gonna make a point i alphabetize these
Shannon: like a report card right yep and as i'm moving Moving along,
Shannon: say I give the first one a B.
Shannon: If the next one is a little bit better, then I'll give it a B plus and then
Shannon: a B plus plus or a B minus or C or D, whatever.
Shannon: I have to point out that there isn't a single cue card here that has an A on it.
Greg: My thinking exactly.
Shannon: So.
Greg: I agree. Nothing here. None of these were like, wow, that's awesome. Nothing.
Shannon: Yeah. Although.
Greg: You should take a picture.
Shannon: Oh, yeah.
Greg: Make it last longer.
Shannon: Got it.
Shannon: 1983.
Shannon: Oh, did y'all hear that?
Jeff: Yeah. You can stop that now.
Greg: So, yeah. So the kiln is the one that is the Hershey light.
Shannon: Yes. Hershey's kisses.
Greg: Yeah. Okay. So if you could pass those. I will.
Shannon: Here you go. There you go. There you go.
Shannon: And there you go. And there you go. Do I need to move my phone?
Greg: There we go. Let me take a picture of mine. So have it.
Greg: all right so somewhat similar
Greg: not exactly the same in last
Greg: place uh time out of time because i couldn't finish it okay i mean fair i'm
Greg: not gonna rank that as anything else when i i could finish the works of love
Greg: it was just kind of it was it was um Um,
Greg: why should I.
Shannon: You know, that's a good point because I poured out the time out of time.
Shannon: I did not pour out. I'm still actually drinking the works of love.
Shannon: So I'm should have probably reversed this. Part.
Jeff: Of it is 6% versus 12%. You can afford to finish.
Jeff: If they were equal, you have more sobriety invested in the maybe time out of time.
Greg: So the definitive yeah it's just kind of yeah so I should take another picture
Greg: because I changed my ranking here.
Jeff: Dun dun dun.
Greg: Where's the sound effects uh.
Shannon: Not what i pictured.
Greg: No i don't have a it'll do,
Greg: okay all right,
Greg: excuse me,
Greg: time out of time in last place couldn't finish it definitive in in fourth place
Greg: tasting it again because i i'd forgotten how hershey it was,
Greg: it's very hershey um,
Greg: tastes adjuncty so like you know not not anything particularly special uh works of love,
Greg: yeah it it loses a lot of points because it just it was just tart but it was
Greg: clean and tasty tart so i think it's above the other two which have more problems yeah.
Jeff: I could i could agree i could i'm not going to go back and.
Greg: Try.
Jeff: To correct the record i cast my vote.
Greg: Yeah.
Shannon: I have to live with that regret but no you make a very valid point it is valid valid.
Greg: Um yeah i guess the cinderlands for me was just too too much as much as i appreciate
Greg: yeah swinging for the fences um you you strike out a lot when you swing from the fences you know,
Greg: and um it it
Greg: only was it's only good in comparison to
Greg: these other three to me is not
Greg: particularly good um it's fine
Greg: and frankly so is the shredding pow it's fine but i think it's more of a drinkable
Greg: beer than the cinderlands particularly in the alcohol level so yeah i agree
Greg: with you there's no a's i argue there probably aren't any,
Greg: high-level Bs at the very least.
Shannon: I don't think I have any high-level. Well, only because I started out with a B on the first one.
Jeff: You got to fix your bell curve.
Shannon: Yeah, I do.
Greg: Yeah. So, yeah, Shredding Powell wins, yeah, because it's graded on the curve. And that's...
Jeff: You start with L. First beer, always an L.
Shannon: And you got.
Jeff: You know, 22 letters on either side.
Greg: You got to start making tier lists. like those tier lists where you know S is
Greg: the top yeah um so yeah that's um that's me.
Jeff: Oh are you back to the bone oh,
Jeff: You are. You're bad to the bone.
Shannon: So bad to the bone.
Jeff: Are we going to do MFK?
Greg: Yes, we have to.
Jeff: Yeah, I guess we do.
Greg: Part of our new tradition.
Jeff: Alright. There's not really any Marys in this show.
Shannon: I don't want to marry any of them.
Jeff: It'll be a short one. In and out.
Shannon: I'm not marrying any.
Greg: I mean,
Greg: the rules The rules for marry, fuck, kill haven't really been,
Greg: no, they haven't really been like, we haven't really come up with standardized rules yet.
Greg: So if you want to say, I'm not going to marry anybody, we can allow that.
Shannon: I'm going to be single, but I might fuck the Sunderlands because,
Shannon: I mean, it's 16%. And if I want to have a good time and just get shit-faced,
Shannon: then that's the one I'm going to do it with, right?
Jeff: No, you're going to do it with like rum or bourbon.
Shannon: Well if i only have beer if.
Jeff: You only have a very expensive beer.
Shannon: And um yeah i'm gonna i'm killing time out of time yeah i'm gonna kill.
Jeff: Black ops so neater.
Shannon: Oh wait that wasn't on the
Shannon: list we na'd that so i
Shannon: didn't include that whether that matters
Shannon: for for mary fuck okay well if i would would kill
Shannon: like that if i you've already killed oh you've committed
Shannon: murder you you've made the choice that you're not going to marry anybody jeff
Shannon: has made the choice he's going to put black ops on there but as a consequence
Shannon: you have to marry somebody i have to marry someone yeah all right i'm gonna
Shannon: marry the hill farmstead which was my fifth.
Jeff: Place beer but i.
Shannon: Don't know you made some very good points in your ranking and i'm gonna have
Shannon: to marry that one so it's just drinkable barely okay.
Greg: Okay, so for me, the kill is clearly time out of time. I give the black ops a pass.
Shannon: Which one was that? Did you say Mary?
Greg: No, this is kill.
Shannon: Oh, kill. Okay, yeah.
Greg: I'm going to fuck the works of love. I actually, I don't think it's bad.
Greg: It's just tart, and that's it.
Shannon: You like tart?
Greg: I mean, you know.
Shannon: Once in a while.
Greg: You're in Vegas, you're drunk.
Shannon: When in Vegas?
Greg: You see, you know, it's, it's, she's a bridesmaid and looking for a good time.
Greg: And you're just like, yeah, I have a tart night.
Greg: Um, Mary, I guess I marry shredding pal because I like the yeast underneath
Greg: it. So maybe she has a lot of money.
Shannon: All right.
Greg: Lots of lots of guys marrying women for their money this was.
Jeff: A weird show it.
Shannon: Was are we doing an after show i.
Greg: Think so.
Jeff: Yeah it's an after show or it's karaoke no karaoke i gotta last time i gotta.
Shannon: Leave for the airport.
Jeff: Last time we did karaoke you left at three o'clock Tori kept us up till 6.30 quarter till 7.
Greg: I had a feeling it was going to last longer so that's sort of part of why I left,
Greg: but we can talk about that in the post show I really enjoyed that night even
Greg: though it ended up lasting long but I think it was,
Greg: almost a better way to do karaoke so I want to talk about that.
Shannon: I'll do it in the post show see y'all thanks everyone for putting up with us for 90.
Jeff: Minutes there's more in the post show.
Shannon: Y'all.
Greg: Y'all.