Greg: Cbr episode 518 on.
Jeff: February 3rd.
Shannon: 2024 i'm sanon.
Jeff: I'm jeff and.
Greg: Me that's right it's,
Greg: it's weird.
Jeff: You know that's what well well it's like do i pardon me one still and say welcome
Jeff: Welcome to Craft Beer Radio, the show for craft brewing and the craft beer industry.
Greg: Yeah, that was, we were trying to come up with something, a way to say it, and we never did.
Greg: And I don't know. CBR sounds fine.
Jeff: CBR.
Shannon: CBR it is.
Greg: CBR. CBR. So what do we have, Mr. Jeff CBR?
Jeff: We have some beers from the fridge from three or four or local.
Jeff: and wow that's in oh no three are
Jeff: local one is from pennsylvania outside a local and one is from hill farmstead
Jeff: so okay our trip we're uh got three dark beers three strong beers and then two
Jeff: saisoni things so we're gonna start with this trace traces here in pittsburgh they're in uh,
Jeff: what is that bloomfield area i think technically across the bridge from the
Jeff: bloomfield boundary but.
Greg: Hmm interesting so i'm looking at their page they have in their tap room a photo
Greg: sports beer 4.6 percent aged their german black lager for a few months in american
Greg: white oak voter that sounds interesting yeah.
Jeff: They have some pretty good stuff that i've had um they do making a lot of noise babe sorry.
Greg: Yeah we'll get rid of most of that right,
Greg: uh anyway you were saying they do.
Jeff: They do you know your regular hazies and whatnot but then you know also a fair
Jeff: share of of loggers like the schwartz beer you mentioned but they also have a,
Jeff: other lighter i can't remember right now pilsner or some very offshoot that's
Jeff: similar but you know and then um yeah they've been doing some of the barrel
Jeff: age stuff like this so this beer pours,
Jeff: is very light in color, pretty clear, almost looks like champagne to me. Yeah.
Greg: I was going to say it looked a little hazy, but that was just actually condensation
Greg: on my part. Yeah. And it is not hazy.
Greg: And yeah, so it's, yeah, champagne is a good way to describe it.
Shannon: Like a Chardonnay, actually. I think it, champagne, isn't it usually a little lighter than that?
Jeff: It might be.
Greg: Yeah.
Shannon: Yeah.
Jeff: Probably right.
Greg: Yeah.
Shannon: It's more of a Chardonnay. It's got bubbles in it.
Greg: Where Chardonnay generally doesn't.
Shannon: Well, yeah. They.
Jeff: Talk about chilling this beer for 24 hours prior to serving and to pour carefully.
Jeff: So this thing has been in the fridge shortly since we bought it,
Jeff: so it hasn't developed at all since I got it.
Greg: That's 5-6% Alkaliolium Saison Agent Oak Fodor with Brebnaise.
Jeff: Try to not hit those cables. You're making big, loud noises.
Shannon: Every time they're all.
Greg: Gee judgy judgy judges aren't we trying to
Greg: head off that's all the first episode of cbr proper and all you're doing is
Greg: doing criticizing i noticed he also poured himself the largest sample i mean
Greg: as long as we're doing criticizing yes.
Jeff: Here you go help yourself thank Thank you.
Shannon: I mean, you do notice that he stacked all of the cords right in front of me, right?
Shannon: Yeah, I mean, Jeff, if you want us to start on this tack.
Greg: We can go. Sure.
Shannon: So on the nose, I'm getting, I can't tell if it's apricot or peach. Peach.
Jeff: Yeah, the aroma for me smells fantastic. It has some of those stone fruit flavors
Jeff: like Shannon mentioned.
Jeff: It's also a bit musky. There's a dustiness to it.
Greg: There's that bread thing, yeah.
Jeff: Yeah. I wouldn't quite go like a farm or barnyard or anything like that quite,
Jeff: but there's a little bit of muskiness to it for sure.
Greg: It does smell like, if you can imagine a store, an old dusty store that happens
Greg: to have like a barrel full of dried apricots yeah.
Shannon: Yeah.
Jeff: It smells so good,
Jeff: Very dry on the flavor. Still a little cold. I'm going to cut my hands around
Jeff: the glass, try to get some more heat in there to open it up.
Jeff: And from the sip, it tasted kind of closed off.
Greg: You know.
Jeff: And it kind of chilled on the tongue. And I think for this beer,
Jeff: once it gets past that kind of chilled on the tongue stage, it'll be very deep.
Jeff: But that was kind of the first thing.
Jeff: Pretty dry. getting a little bit of um straw kind of scratchy malt flavor um i.
Shannon: Can i see yeah the straw and the malty flavor yeah.
Greg: I mean the fact that they tell you to like on the bottle chill for 24 hours
Greg: prior to serving they obviously want you to serve it relatively cold.
Jeff: So they want you yeast to drop out and they want it to be the bottom of the
Jeff: bottle so it pours clearer that's the main reason for that I see yeah so try
Jeff: not to shake the bottle too much so keep the yeast at the bottom.
Greg: It is a green bottle dark green but green.
Jeff: Does have a little bit of that traditional saison,
Jeff: lightly skunked thing I think there's it's not bad it's not the first thing
Jeff: you notice at all but if you look for it kind of that saison du pont kind of
Jeff: like twang to it there's a little bit it's kind of three quarters way back on
Jeff: the tongue on the sides is where i'm hitting it interesting.
Greg: I'm looking for it i'm at least i used to be very very sensitive to that and
Greg: i'm not detecting it so who knows.
Jeff: Yeah some people who make saisons feel that the light striking the skunking
Jeff: is part of what should be in the style right jester king King has been known to do that.
Jeff: Um, I presume that's part of the reason they chose a green bottle for this one, but I don't know.
Jeff: Um, and then, yeah, a lot of the traditional, um, Belgian Saison's phantom says
Jeff: on DuPont, you know, come into green bottle too. Um.
Shannon: I've had some really good Saisons and I've had some really bad Saisons. I think this one's.
Greg: Oh, this is on the very, this is on the good side.
Shannon: I'm sure.
Greg: Yeah.
Shannon: This is above average.
Greg: It's not ridiculously complex. So that's where it loses points, if anything.
Greg: Because, I mean, the thing about a Saison is there's, in general,
Greg: it's light on flavor, so you can't hide anything.
Greg: So if there's any flaws, they're going to stand out like crazy.
Jeff: Yeah.
Greg: There aren't flaws here. but at the same time it also means very delicate flavors can come through.
Jeff: Yeah the brett is pretty subtle it's not like a
Jeff: leather it's not straight up leathery or any kind of funk
Jeff: or anything like that so the brettanomyces yeast that
Jeff: are in there are kind of subtle um what else
Jeff: did i want to say about this oh when you're saying it's one
Jeff: of the better ones you know there's that
Jeff: whole phenomenal there's like belgian style
Jeff: saisons like this and then there's
Jeff: like brew pub saisons sure right which
Jeff: are way you know too sweet they're
Jeff: never dried out they're almost like a
Jeff: wit beer they're almost like an um a blonde
Jeff: ale you know they're somewhere in there they're really not distinctively saisons
Jeff: and you know they used to be and probably still are a lot of locally locally
Jeff: produced things that are saisons that to me don't hold a candle to the good
Jeff: ones from belgium this one is in
Jeff: the group of ones that are comparable relatable to the ones from belgium.
Greg: As it is, it is a wonderful plate, and I'm just looking for,
Greg: you might even call it a wonderful sauce.
Greg: I'm looking for the main dish that goes there, right? Because I think as a platform, it's fantastic.
Greg: There aren't any flaws here. It's nice and dry, like you said.
Greg: It's got the right amount of funk where it's not overpowering the funk,
Greg: but it's there, so it just gives it that little edge.
Jeff: This would be a fantastic beer to go with a meal because it's not overpowering.
Jeff: it's drying you know it'll go good with lots of things a lot of the traditional
Jeff: things for me like a vinaigrette salad um you know some even this.
Greg: Would go great with with meat I could see this going great with a gamey meat especially oh yeah I.
Jeff: Was thinking like a roast pork or something was where my head was going I.
Shannon: Think either one.
Greg: This was some venison maybe,
Greg: but it does feel like you.
Jeff: You're totally right it's not like telling us
Jeff: ongoing story it's shown us what
Jeff: it has and it continues to deliver what it has so you
Jeff: know it's like part of what makes a beer exciting here in the format of the
Jeff: show is a storyteller yes you know and this was a lot of storyteller this is
Jeff: one of those beers where if we were just drinking it while we're watching tv
Jeff: or something would be like oh that's just that more with a meal yeah that hits the spot this.
Greg: Is this would be a fantastic meal beer so if you if you ever happen to be in
Greg: the domain such uh of the area such that you might be able to get this pick this up save it for a meal.
Jeff: Yeah you don't you don't like i said before i'm gonna say it again you don't get,
Jeff: this kind of saison from a local brewery wherever your local is but you're a
Jeff: local brewery unless Unless your local is Bruges, you don't get this kind of
Jeff: saison from a local brewery very often.
Greg: But, yeah, I mean, the problem with it not being a storyteller is that,
Greg: therefore, we don't have much else to say about it.
Shannon: Yeah.
Jeff: It's maybe getting a little bit more tart.
Greg: I'm getting… Is there a little apple juice thing in there? Do you get that?
Jeff: Apple juice. It almost has a bit of a gummy bear type flavor or something.
Jeff: Almost like a pineapple gummy bear or something like that.
Shannon: Maybe a dried pineapple?
Jeff: Yeah, maybe a dried… I was thinking like a gelatin. my first thought was like
Jeff: like the flavor everyone's tongue is different my first thought was like it
Jeff: gave me the feel of swedish fish but none of the flavor of swedish fish so then
Jeff: i was pivoting from there and that's where i got to like pineapple gummy bear but.
Greg: Pineapple gummy i think they make pineapple gummy bears they probably do probably
Greg: yeah i i think it's it's any of those are like a stretch because again there's
Greg: not much of a story here so it's hard to so we're trying trying to figure out
Greg: mappings and there there's definitely no one-to-one.
Jeff: Poetic man poetic license,
Jeff: okay so here's the question do we want to do the next light beer i think we
Jeff: do because the rest of the beers are big yeah so the next one is from hill farm
Jeff: blow out our pallets the non-conformist.
Shannon: Okay i need to finish this one okay.
Greg: All right so while you're doing that i'll talk about the the nonconformist,
Greg: which is, this is not the nonconformist. This is the nonconformist eight.
Greg: There have been, I think there are nine.
Greg: Uh, so this is version eight, 6%, um, released, uh,
Greg: June, June 5th of 23. It is barrel age, Citra hops, American malted barley,
Greg: Munich malt, organic Vermont malted wheat.
Greg: And, um, it's aged in aromatic slash Gentian bitters barrels.
Greg: So it's aged in bitters barrel. I assume that means, I assume that's like a
Greg: alcoholic bitters, like Agostorta. Yeah.
Jeff: Yeah. It would be. I'm not familiar with the Gentia or whatever it is.
Jeff: So I'm going to try to pour us all equal amounts. I'm going to try to pour it equally clear.
Jeff: So I'm going to do a little, pour a bit in each glass.
Greg: Jeff is trying desperately to make up for his last mistake.
Shannon: You're making a lot of noise though.
Greg: Yeah, you're making too much noise.
Jeff: Sorry forgive me.
Greg: Maybe,
Greg: we'll see how the show turns out that.
Jeff: Smells I can smell it from here that's mine,
Jeff: left.
Greg: And right I mean making mistakes constantly I.
Shannon: Think that you're gonna get funky yeasty stuff I.
Greg: Don't want funky yeasty that is very funky for sure oh wow,
Greg: okay so it spent three months in those bitters barrels and then seven months
Greg: conditioning in the bottle so those aromas come from you think about blended
Greg: bitters like the what's the name of that i say i guess i.
Jeff: Think you're sure i.
Greg: Think about like i can store it.
Jeff: So ango angostura is very much like baking spices it's a lot of all spice and
Jeff: clove and And, you know, those kinds of things.
Jeff: This one comes across more like herbal spices.
Jeff: Yeah. There's like some rhubarb kind of flavor, like the aroma coming out of it.
Shannon: I just.
Greg: Yeah.
Shannon: There's a spice in there that I'm picking up that I usually put in my homemade spaghetti sauce.
Jeff: I think I'm smelling some sage or something like that.
Greg: I'm smelling some cashew. sage.
Shannon: Is definitely cashew.
Jeff: I'm not getting anything nutty or oily.
Shannon: It's the sage. That is definitely what I was trying to...
Greg: I can buy that.
Jeff: So yeah, when I first poured the bottle, it was sitting a little over foot from
Jeff: my face, and I could just smell that bitters aromatics.
Jeff: Now my nose is in the glass, and I've become accustomed to it.
Jeff: I'm not noticing that pungentness anymore.
Greg: The color is, well, so Shannon got the best, the clearest version,
Greg: but it's still mostly the same, right?
Greg: It's that Chardonnay color. Ours is a little bit foggier than Shannon's.
Shannon: Do we need to mix them?
Greg: Well, we'll see.
Jeff: Let's see what they taste like. You know, I guess the solution,
Jeff: the right solution would be to decant the bottle into a decanter.
Jeff: And then pour it into glasses.
Shannon: Right?
Jeff: Right?
Shannon: Yeah.
Jeff: Because then I could stop pouring when I want to cut the yeast.
Shannon: Mm-hmm.
Jeff: And then it would be uniform in the decanter and then I could pour it in.
Greg: Yeah, but we should save that for things like this because there are other places
Greg: where I don't know whether it affects the beer or not to pour it twice, but.
Jeff: Well, you'll lose some carbonation.
Greg: Yeah. Right?
Jeff: So, yeah, it's a trade on that whole thing. Look at those. Because this one
Jeff: I poured in each of our glasses.
Jeff: I went back to each glass three different times, right?
Jeff: So I tried so well to make sure we were getting equal strats out of the bottle.
Jeff: And Shannon's is still significantly clear.
Shannon: Yeah, but the bubbles on the top here,
Shannon: mine have this almost a copper reddish tint to it. Do you see that?
Jeff: I don't.
Greg: Well, yeah.
Greg: I mean.
Shannon: It's very light.
Greg: You were right about sage. Okay.
Shannon: Okay, really?
Greg: It's there, really strongly in the flavor. Very herbaceous flavor.
Shannon: Oh, wow.
Jeff: Yeah, it almost reminds me of a digestive or something where it has these big herbal-type flavors.
Jeff: It's dry. There's a little kind of bready tang to it.
Jeff: um i love the balance on this thing yeah i've had too many beers where they
Jeff: try to do like sage beer and it's like with a big malt backbone and that that
Jeff: undried herbal thing doesn't work for me but this dry herbal and it.
Greg: Gives you the lightness plus the complexity which is nice.
Shannon: It's almost like a a really good loaf of bread that has a hint of sage.
Jeff: Yeah almost like a you know typically They'll put rosemary on the bread,
Jeff: right? Right. But it's that vibe.
Jeff: Yeah. It's maybe not the same herb, but it's that vibe of like that rosemary oil. Well.
Greg: To me, like.
Shannon: Oh, yeah. Fresh bread that you get at an Italian restaurant where they put the
Shannon: plate of oil with the seasonings in it for you to dip it in.
Shannon: That's what it tastes like. That's exactly what it tastes like to me.
Greg: With something extra because you get the, you get that like sage in,
Greg: to me, like right in the middle of my tongue. and then it turns into a tang.
Greg: So the sage fades, but in the instant you put more beer in your mouth, the sage comes back.
Shannon: But.
Greg: Then I think that aromatic jumps into your nose and then you're left with the tanginess in the taste.
Shannon: I like this.
Greg: This is really good. There's, I mean, this is very, very unique.
Greg: I don't think, I can't say I've ever had a beer like this.
Shannon: Mm-mm.
Jeff: Going to have to figure out what aromatic Gentian bitters are, if we can get some.
Greg: I mean, it sounds like what you really want is a barrel.
Jeff: Well, we're not going to rush through this beer, so let's talk about something else.
Shannon: No, we're not.
Jeff: Shannon and I have a new favorite or top-tier TV show. And Greg,
Jeff: I think you need to watch it.
Greg: So, you can say what it is. I've seen the stuff. Okay.
Jeff: Yeah. It's called The Bear. It's an FX show. I think it's airing primarily on Hulu.
Jeff: It's a show about a chef who has worked at some of the world's best restaurants.
Jeff: Like, he was running the kitchen at the French Laundry and comes back to Chicago
Jeff: to run his dead brother's sandwich shop.
Jeff: but the plot the the that arc really doesn't matter it's just the canvas that
Jeff: everything's painted on it's a character study it's the kind of thing you'll
Jeff: like yeah it's um it's a lot like there's a lot intense it's yeah that's.
Greg: The reason why i don't think i like it oh.
Shannon: I think you will.
Greg: I mean i'm not a fan of the intense stuff i'm not a fan of those.
Jeff: Neither am i intense in like argument personal interactions like talking over
Jeff: each other and stuff like that like yeah it just it's chaos that.
Greg: That always that rarely that is more likely to give me a headache than anything else so.
Shannon: I we started watching it what two nights ago.
Jeff: No it took us about four days to get through though did it okay what's nice
Jeff: is they're like mostly 30 minute episodes so are.
Shannon: They even 30 it seems like they're so short.
Jeff: They seem to vary from like 24 to like 35 somewhere in there um.
Shannon: I
Shannon: can't watch it.
Shannon: If I've had a really stressful day, because it just makes it worse.
Shannon: It just compounds it. Last night,
Shannon: so Thursday night, we watched one of the episodes, which was the most intense
Shannon: episode that I think in all two seasons that are out.
Shannon: um i checked out because
Shannon: i i just i couldn't handle the stress
Shannon: it was you know it was too much for
Shannon: me so i kind of checked out and then i ended up falling asleep
Shannon: and i don't know how i fell asleep watching this
Shannon: episode because it was crazy intense
Shannon: and in good so last night and the
Shannon: reason i know that is because then last night we watched
Shannon: it and i had a good day yesterday yesterday
Shannon: it wasn't as stressful plus it was
Shannon: friday so we've got the weekend to
Shannon: recover from the week and so i
Shannon: had a different completely different mindset and we
Shannon: re-watched it and it was so
Shannon: good i think that i mean you're kind of like me in that way you can't the stressful
Shannon: stressful situations like that is just like shut down you know so i would recommend i.
Greg: Don't i wouldn't say that it's more like i just i don't need more of that.
Shannon: Yeah okay yeah but it is really really good and i would recommend you watch
Shannon: it on a weekend on it so i guess in a period of time when you're not working intense.
Jeff: Better call saul episode or scene that you can think of like is Is that too
Jeff: hard? Can be. Can be? Okay.
Jeff: This is a little bit worse. The episode that we're talking about is episode
Jeff: two, season six, called The Fishes.
Greg: Yeah.
Jeff: And it's this family thing. It's set five years before the current storyline.
Jeff: And it's basically Christmas dinner of the seven fishes.
Jeff: But a family who just whoever talks the loudest is smartest kind of thing.
Jeff: And it was so loaded. You might have seen what I posted on the Discord,
Jeff: but it's so loaded with cameo stars as Bob Odenkirk, John Mulaney, Jillian Jacobs,
Jeff: Sarah, a girl from American Horror Story, Sarah Paulson.
Shannon: What's her name?
Jeff: Jamie Lee Curtis plays the mother and she plays this like borderline personality disorder.
Jeff: Like, oh, my God. Yeah.
Jeff: She'll probably win an Emmy next year for like supporting actress kind of thing.
Jeff: Cause like it's unreal. Um.
Greg: So, um, you're not the first person to recommend this to me.
Greg: Um, my sister also recommended the bear to me and she gave me episode to watch.
Greg: Wasn't this one. It was the next one. In fact.
Shannon: Oh.
Jeff: So that's interesting.
Shannon: That's funny.
Jeff: So I think you could watch the fishes standalone. The next episode is a redemption
Jeff: arc for the shitty ass character.
Jeff: and um i don't know if it stands alone and we didn't like it as much because
Jeff: it was a feel-good episode and i don't know if like that's not why we watch
Jeff: tv is for everything that goes well you know that kind of thing i.
Greg: Mean it it felt like it was a a an episode of the show that that was deliberately
Greg: she was trying not to to she she you know was trying not to get me stressed out.
Jeff: Shannon's daughter-in-law said that's her favorite episode, too.
Jeff: She's like, the next one's better. And we watched it. We're talking about fishes.
Jeff: And we watched it. We're like, I mean, I see why, but no, it's not better.
Shannon: I can see why because there's validation for Richie.
Shannon: Ricky? Ricky? Whatever his name. He's validated finally.
Shannon: finally and that was really really needed um so i can see why people like my
Shannon: daughter-in-law and stuff would say that that was their favorite episode um
Shannon: he was an unlikable character before that right so like.
Jeff: I mean really unlikable like like you're like why don't they fire this guy you know like that's.
Shannon: Yeah but the episode before the acting is just,
Shannon: by far i think the best acting i've ever seen on a on a.
Jeff: Television on our discord say that he says it's the
Jeff: best episode of tv that acting he's
Jeff: seen so jason said that too um i'm
Jeff: not saying it's definitely the top five it's good oh
Jeff: yeah i was reading up on it and there's a
Jeff: scene at the the dinner table where it comes to the climax right
Jeff: and um they just
Jeff: let the scene run they had three cameras with long lenses and
Jeff: there's shots of like bobo and kirk like right there where he's egging on the
Jeff: other guy and stuff and it looks like he's set up you know yelling at the camera
Jeff: but he was yelling at the other guy this guy they had the camera on the long
Jeff: lens able to get in there and it's yeah it's intense and maybe you don't like it but maybe.
Greg: I mean like i'm i'm not opposed to it but i've got a lot of stuff in front of
Greg: me uh speaking of which i will let's get to the next beer and then i'll talk
Greg: about okay let's get to let's.
Shannon: Get this one out of the way although.
Jeff: I don't want to i know i just want to sit here and enjoy it this is the non-conformist
Jeff: from hill farms that uh-huh uh this herbal saison is freaking baller yeah.
Greg: So what would be next on on our list. Where do we go? I don't think we want
Greg: to go barley wine necessarily.
Jeff: No, let's go to douse maybe? No, let's do these then next.
Greg: Okay.
Shannon: I think I need to rinse my glass though.
Jeff: Just want it right there.
Greg: And a dump bucket. We found the dump bucket.
Shannon: And the dump bucket.
Jeff: Yeah, so it was on a low shelf, pushed in the way back in the shed,
Jeff: and then I found it a while ago.
Jeff: And I thought I brought it into the basement last time, last show,
Jeff: but it was still out in the shed.
Jeff: So I made sure I paid attention to where I left it.
Jeff: But the dump bucket, for people who no one probably remembers,
Jeff: but when Ian Heiser-Bush sent us out to Wyoming, they housed us at the Four
Jeff: Seasons in Jackson, Wyoming, at a ski resort.
Shannon: One of the places I really want to go.
Jeff: And when we walked into our hotel rooms, there was this Bud Light bucket with
Jeff: Budweiser beers, the different brands, the Michelobes and the Shock Tops and
Jeff: the whatevers sitting in our room.
Jeff: So it was like, you know, and then.
Greg: It was very funny because especially at the time, we are, we're still in our pretty snobbish zone.
Greg: zone so we get these you know this nice presentation of oh shock top and the middle.
Shannon: One is mine yeah that's the one closest to
Shannon: me and uh and so of course we're like you know it's a nice gesture that it was
Shannon: just a nice gesture on their part which you know of course they're paying for
Shannon: it's all marketing you know but i remember right it was in the uh time frame
Shannon: when they were making the good beers with Megalobes.
Greg: Right.
Jeff: It was like Bavarian Wheat or Dunkelweizen in there, I think.
Greg: Yeah, but there was also Budweiser. Yeah.
Greg: So, you know, you poo-poo it at the same time, you're like, oh, sure, why free beer?
Greg: So that was fun, the time when we were early enough in the game that they thought
Greg: marketing to us was valuable. Yeah.
Jeff: That was sure fun getting to go to Idaho, Wyoming, and St. Louis.
Greg: Yeah, we got all three of those.
Shannon: When are we going to Jackson Hole, Wyoming?
Greg: When you get Budweiser-level salaries.
Jeff: We can anytime we want to, but we have so much travel coming up this year.
Shannon: I know, we do. We really do.
Jeff: All right, so this is the East End 19th anniversary. it's a mexican mole stout
Jeff: so it has um chili and mexican chocolate in it and the aroma doesn't hide that fact at all yeah.
Greg: So this one is nine percent and yeah dark black pretty we.
Shannon: Actually went up there was last night.
Jeff: Last.
Greg: Night give me the can please.
Jeff: Yeah for sure.
Shannon: And I ordered that, but I only got a four ounces.
Jeff: The taster size?
Shannon: I don't know how many ounces it was. I think it was about four ounces.
Greg: So this has cacao nibs, commonplace, Kunjin coffee, one of my favorites.
Shannon: Oh, yeah. Commonplace. Didn't even notice that.
Greg: Mexican bourbon, vanilla, and fresh habanero chilies.
Jeff: Wow. so with the so the coffee crazy i didn't yeah the coffee's i don't know
Jeff: see if you can taste it because with the other things out of the vanilla and
Jeff: the cocoa and the chili in the chili um.
Greg: Well the thing i like about coon gin that particular um blend or or it's not
Greg: blended say uh it's just a.
Jeff: It's a varietal varietal.
Greg: Is the body it's not so much the flavor when the The flavor is nice,
Greg: of course, most of the companies is, but the flavor isn't the standout,
Greg: it's the body that's the standout, I think.
Greg: When you brew it right, you got to do like your careful brew.
Greg: You can't just throw it into a percolator.
Jeff: It's funny. You know, I have an AeroPress, make AeroPress coffee every day and
Jeff: usually use the paper filters.
Jeff: and i ran out of paper filters and i had like three of the stainless
Jeff: steel ones you know that one was given me as a
Jeff: gift i think shannon had a couple when you bought your press or
Jeff: something probably and i'm like well let me try to use the metal ones for a
Jeff: bit you know instead of ordering new paper ones right
Jeff: away and that was like on friday last how
Jeff: when did you order the paper oh so by wednesday i went from three down to one
Jeff: i threw two of them out wow there's too late there's more trash on top i couldn't
Jeff: dig it out so like huh okay so i guess i'm not good at these reusable uh filters
Jeff: these stainless steel filters so i ordered some more paper ones um.
Greg: I i still have a bunch that i could probably give to you because i these days
Greg: i do pour over okay i do what's that.
Jeff: Yeah chemex chemex.
Greg: Yeah i have a chemex and um,
Greg: it's i think just as good uh and and i got myself uh the the oxo thing that
Greg: gets you the exact right temperature with the with the goose neck the goose
Greg: neck so yeah so yeah that's cool it's it's a process i have.
Jeff: 800 filters now so i'm not gonna need them for at least a year if not but i'm.
Shannon: We won't say no to them.
Greg: Yeah yeah but um the same time i've also kind of fell in love with cold brew
Greg: oh yeah and i might start to make that at home but i like literally even the
Greg: the cold view cold brew stuff you can buy on the supermarket it's it's fine i mean it's no.
Jeff: If making cold brew with the commonplace stuff is they do it to work they have
Jeff: this fancy ass thing that it soaks for a day and then drains out and um yeah
Jeff: i want to go And it's super concentrate,
Jeff: right? So you usually keep it in the fridge.
Jeff: You have a gallon of it or whatever. And you pour a few ounces and you actually
Jeff: water it down because it's so concentrate.
Shannon: No, I want to go to Commonplace tomorrow. I mean, even though our shelves are
Shannon: lined with Commonplace coffee here.
Shannon: I want the Culper.
Greg: I mean.
Shannon: I can make it, I guess, with the Ninja.
Jeff: I don't know. Usually you... What are you talking about? I mean,
Jeff: I don't know the details. I have to look it up.
Shannon: Yeah, I don't know.
Jeff: But usually you let it sit for like 24 hours.
Shannon: Oh, okay.
Greg: Yeah, cold brew is a slow process.
Shannon: Is it?
Jeff: Yeah.
Shannon: I don't really know anything about it.
Jeff: You basically get this thing that has an extra, extra large coffee filter.
Jeff: You make a ton of grinds. You pour the water in.
Jeff: You let it soak for a day. And then there's a spigot at the bottom,
Jeff: which drains the water out into a catch basin underneath it.
Jeff: And that's your cold concentrate cold brew.
Greg: I think I've seen other devices where it's just a lot of stuff and it puts a slow, very slow drip.
Jeff: Okay.
Greg: So it starts right away dripping, but because it's a slow drip, it takes at least a day.
Shannon: All right. I'm sorry. I just took a taste. Because it's definitely warming up. Well, I'm not sorry.
Shannon: I went ahead and took a taste. it's warm enough and such a dark chocolate.
Greg: It's got it's mexican chocolate yeah i mean i've been fortunate enough to be
Greg: down in the southwest area enough time to get my hands on some you know mexican
Greg: chocolate yeah um this is very much what it tastes like it's a little bit sort
Greg: of a dustier grittier chocolate yep uh not nearly.
Jeff: As sweet.
Greg: Um but that said not incredibly incredibly bitter either no.
Jeff: The uh the bourbon
Jeff: vanilla mexican bourbon vanilla i mean that's
Jeff: contributing a lot to what we're tasting yeah and
Jeff: then i didn't realize until you mentioned it greg it says right
Jeff: here on the label too fresh habanero oh yeah and it's
Jeff: there yeah i when i was drinking this not knowing i was just i was just chili
Jeff: powder but actually if you think about it if i think about it like i can taste
Jeff: kind of it's a little more nuanced a little more fleshy it's a So it's different
Jeff: than just like a ton of cayenne or something added to it.
Shannon: It's actually, it's interesting because I'm tasting the Mexican chocolate on
Shannon: my tongue, but the back of my throat tastes the habanero.
Greg: Yeah. And it's like.
Shannon: And it's like stuck there.
Greg: It's not. And I'm not a guy who, I know Jeff loves spicy foods. I'm ambivalent. But I.
Jeff: Kind of want to put a drop of hot sauce in here.
Greg: It's it's spicy enough to tingle your mouth but it's not spicy enough that you're
Greg: like i mean unless you're like really against spice which you know some people
Greg: are but unless but it's spicy enough that it's just a tingle it's not i gotta grab more water,
Greg: there's nothing there that's like i gotta douse this out it's just a tingle
Greg: so it's the right amount of spice.
Jeff: Now this is very very good um
Jeff: it is i usually get my east end beers complimentary i paid for this one so.
Greg: Um
Shannon: We paid for a four-pack yeah.
Jeff: We paid for.
Shannon: For for some while we were there and a four-pack.
Greg: So far this show is kind of the diametrical opposite of last show last year
Greg: yeah so So disappointing.
Jeff: It was.
Shannon: Goodness.
Greg: But interesting that Jeff is now just on his phone.
Jeff: Oh, I'm just looking at the notes for what topics might be worth talking about.
Greg: Well, I was going to say that the show that I watched. Yeah.
Greg: Because it finally did complete and I was waiting for it to complete so I could binge it.
Greg: It was Fargo, season five.
Shannon: Oh. Yeah.
Jeff: I just watched that.
Greg: Oh, okay. So you have.
Jeff: Yes. Okay.
Greg: Yeah. Yeah.
Greg: I think it was very good. Juno Temple was amazing in it. Juno Temple was absolutely fantastic.
Jeff: That's the lady who plays Keeley in Ted Lasso.
Shannon: She.
Jeff: Didn't watch it. I tried getting her into the first season of Fargo and she's like, eh.
Shannon: Maybe I wasn't in the mood.
Jeff: When she was in Seattle, I binged season five.
Greg: It took me two days. I did like that I started watching it and the first episode,
Greg: it didn't really grabbed that much till the end and then i sort of then i think
Greg: i watched the rat like up to episode five and five served an excellent place
Greg: and okay i could put this away and come back next day um,
Greg: and so so i would give it an eight how.
Jeff: Would you place it amongst other fargo's.
Greg: So i never i didn't see episode uh season three or four okay and i've seen season
Greg: you see season one or two but a while ago i feel like season one was the best
Greg: and i feel like this is on par with season two two.
Jeff: Was one with jesse plemmons and kirsten.
Greg: Dunst right okay.
Jeff: Three was the one i can't remember.
Greg: Four was chris rock i know that was that was that the chris.
Jeff: Rock one okay hmm.
Greg: And I just, it wasn't that, it was just the reviews were kind of like, I was like, eh.
Greg: I know, but everyone said this is the season where they come back.
Greg: And it was good. I'm a fan of Noah Haley in general.
Greg: And he adds magical realism to his things in very different places.
Jeff: How'd you like Jon Hamm?
Greg: It's weird because like, no, Jon Hamm, I'd also give him like an eight.
Greg: I think that he was, he's so ridiculously charismatic that for the first,
Greg: in the first couple episodes he makes a really bad character almost sympathetic
Greg: and then then then it turns nearly
Greg: okay now he's really bad but but no
Greg: he was he's very good in it but you know temple was the star oh
Greg: yeah yeah she was so fantastic one i
Greg: did notice that i didn't like
Greg: the kid actor the kid i think she was first
Greg: of all she was trying to she was playing somebody who's like younger than she looked
Greg: for sure like it seemed like she was playing a six-year-old but
Greg: she's clearly like 10 or 12 even um and at one point i do remember she spiked
Greg: the camera and i was like oh god how do you why didn't they get rid of that
Greg: yeah i mean just when that happens it's just when somebody looks right at the camera you're just like.
Jeff: Looking into your soul yeah.
Greg: Yeah.
Jeff: No super good i forgot that he put it on notes but yeah i I really enjoyed it.
Jeff: I was glad to see it was a Fargo akin to the first two seasons.
Jeff: Cause yeah, those first two ones are really good.
Shannon: I'm glad you found some really good things to do while I was gone.
Jeff: I watched Fargo because you weren't.
Shannon: I'm glad that you were able to do that.
Jeff: I thought you were being sarcastic.
Shannon: No, no, no, I wasn't.
Greg: I mean, I have it here with me. If you wanted a bit of hearing,
Greg: you don't need it. So it's fine.
Jeff: Yeah. We have Hulu. I think, I think it's on Hulu, so.
Shannon: So yeah i'm ready so my the next one that i want to watch we're in the middle
Shannon: of something else but next is the expats expats i.
Jeff: Don't know what that is about.
Shannon: Nicole kidman plays in it and you know what an expat is yeah okay so that's
Shannon: basically what it is but um Um,
Shannon: I really, really like Nicole Kidman and I, I, I don't really know a lot about,
Shannon: I just saw a couple of trailers here and there and it just came out a week or
Shannon: so ago, the first episode.
Jeff: What was the one with Nicole Kidman where she was like the spiritual guru at
Jeff: that freaky retreat? What was that?
Greg: Was that White Lotus?
Shannon: Yeah. Was she in White Lotus?
Greg: I don't know.
Shannon: Oh, no.
Greg: No.
Shannon: No.
Jeff: We stopped watching White Lotus, but it was similar. It came out right before White Lotus.
Shannon: No, it was with Reese Witherspoon, too.
Shannon: Crap. I liked that show.
Shannon: I can't think of what it is. Now I'm going to have to Google it.
Greg: But while you're Googling, I will talk about this beer.
Shannon: Okay.
Greg: Now, it's been so long ago that this is, it's just a weird kind of memory that
Greg: floats around whenever I taste a beer that has decently good pepper in it. That Tabasco.
Jeff: Oh my God. We're just talking about it at work this week.
Jeff: the one the so that's okay this is crazy we're both in the same headspace because
Jeff: yeah i had um not what's this beer that brought it up.
Jeff: Oh i forget oh someone was just talking about oh
Jeff: back when we did the hot ones in my one of my persons on my team maybe did the
Jeff: bomb beer shot he was they brought that up again and then got on the kind of
Jeff: conversation about how pepper beers are tenuous and things like that and i was
Jeff: like oh my god but the ring of fire from iron hill which was a tabasco barrel aged porter,
Jeff: um so i went and looked into this beer they only brewed it in 2008 it was they
Jeff: put a blonde ale or golden ale into the tabasco barrels and it was this nuclear
Jeff: thing and they had to blend it out they put it out with porter so it changed
Jeff: from like this golden spicy pepper beer to a porter,
Jeff: um there was a like a recall on it it was
Jeff: it was only available to mug club members so i
Jeff: think we got it from brian colasar oh wow from um
Jeff: uh brew lounge blog because you know he'd come out and for the he comes out
Jeff: every year for the flyers penguins game whatnot um so i think we got it from
Jeff: him there was bottles exploding because of over carbonation so there was a recall on this spirit.
Jeff: So like reading and then like people like reviews of it back in the 2008 time
Jeff: frame on Beer Advocate and stuff.
Jeff: I was looking up even and people were like, it's over carbonated.
Jeff: It's kind of oxidized. It's, you know, like, so I'm like, we seem to love this
Jeff: beer, but all signs are pointing to it shouldn't have been a good beer.
Greg: I mean, that happens. Occasionally you get like the gem of the bottles.
Jeff: Yeah.
Greg: Um usually you get you hear about a great beer and you get one and it's like,
Greg: in most cases if you get one it's gonna be the bad one
Greg: not the good one yeah but no somehow
Greg: that one was remarkable for how
Greg: good it was how well that sticks in my head and how well the the spice played
Greg: and and it's the it's the same thing where the capsaicin is playing the same
Greg: kind of feeling role here where it's there it's not overpowering but it's it's
Greg: there and it's obvious and it's like,
Greg: it's giving a charm to the beer yeah.
Jeff: I mean my palate is like you know my my spice tolerance is through the roof
Jeff: right but i haven't had a sip in a minute and a half or so and i still feel
Jeff: little tingle on my tongue.
Greg: You know so.
Jeff: For someone who doesn't have such a spice tolerance they might think that it
Jeff: has a i don't think it's gonna be hot or a huge.
Greg: No i think it doesn't i think.
Jeff: It's It's going to be more present.
Greg: It's not a thing where you're reaching for a glass to put it out.
Shannon: No, not at all.
Greg: So it's the good kind of hot there. That's why I think it's the good kind of
Greg: hot, because the bad kind of hot is where, yeah, oh my God, this has to stop. This is not that.
Jeff: Like, what did I do? Yeah.
Shannon: So back to Nicole Kidman and the show you were asking about.
Jeff: Yeah.
Shannon: Big Little Lies.
Jeff: Is that what it was?
Greg: Big Little Lies.
Shannon: Yeah, Big Little Lies. she.
Jeff: Didn't play a really likable character in that show.
Shannon: She was,
Shannon: yeah it was.
Jeff: It's a retreat.
Shannon: For super rich people she was misunderstood alright so we're gonna go to boxcar
Shannon: brewing next I am so sick of rich people like really rich.
Greg: People like I'm so sick of the absurdly rich,
Greg: i
Shannon: Mean why shouldn't i be but like the.
Greg: Way in which they're just at this point they seem to be.
Shannon: There are let's say i would say all of them but there are certainly many of
Shannon: them who are flaunting the fact that they are super rich who can do so much
Shannon: because they are super rich so this is crazy Craig told me this.
Jeff: Let me tell you about Craig.
Greg: No.
Shannon: Yeah.
Jeff: You gave.
Shannon: We have a sound effect. If you gave.
Jeff: If he gave Christopher Columbus $200,000 a day for every day since he...
Greg: Christopher Columbus, the director of Home Alone?
Jeff: No, Christopher Columbus. Chris Columbus, the sailor, the explorer from 1492. Right.
Greg: Yeah.
Jeff: If he gave him $200,000 a day, every day from then till now,
Jeff: he still wouldn't have the $44 billion that Elon Musk used to buy Twitter.
Greg: Well from a purely from a purely you put money in a box and that's it standpoint
Greg: yeah but that's not of course how it works because that money would go would be invested in well.
Jeff: Sure but it's also crazy it kind of helps with the perspective of what 44 billion because it's been,
Jeff: eight oh my god how many days i forget i i did i checked double check the math
Jeff: he'd have like 39 billion dollars if you gave him 200 000 a day every day and
Jeff: uh and it's been you know what 500,
Jeff: 600 whatever years you know 1492 yeah like whatever the math is but But I don't know.
Jeff: You would think if you got that much money daily and were able to accumulate
Jeff: that for all of that time, you'd be the richest person on earth. And you're not.
Greg: I mean, we'll start pouring the beer. So it's not like it's not like he must
Greg: put 44 million of his own money up, which is even the funnier thing because
Greg: he put like, I don't know,
Greg: maybe 15, 12 million of his own money and then he got other investors to join him.
Greg: It wouldn't be funnier if he put 44 million of his own money in.
Jeff: Billion.
Greg: Billion. But the problem is how much of that is liquid?
Greg: like most of that's in valued in stock like tesla stock which is ridiculously
Greg: overvalued spacex stock which is ridiculously overvalued so it's not like he actually has.
Greg: X amount of money uh sitting around
Greg: and in fact like if he were to sell all of his stock the
Greg: price would drop that's that's how economics works so it is not
Greg: it wouldn't be worth that much so anytime time you talk about paper value it's a
Greg: little bit of a weird thing but that was literally
Greg: 44 billion dollars in liquid that transferred
Greg: so there was with the combination there was 44 billion dollars of liquid money
Greg: that went for once you know went to the twitter board i understand the people
Greg: at twitter being like okay you're gonna give us 44 billion dollars we accept take it,
Greg: because why wouldn't you oh for sure but um,
Greg: i mean it it is it is funny to me how
Greg: he has absolutely ruined this thing
Greg: uh this play thing and he
Greg: spent a bunch of rich people's money on it in in some ways it's it's it's freaking
Greg: funny it's hilarious but it's
Greg: also i i do not want to hear about billionaires anymore just sick of it,
Greg: So I'm not interested in like that show billions. I think that's,
Greg: that's off the air now. Um.
Jeff: So there's been 194,340 days since 1492.
Jeff: So that's kind of the number of days you're thinking about.
Jeff: So two or almost 200,000 times 200,000, which I think comes out to 40 billion. Right. So yeah.
Greg: Yeah. Just think when you think of a billion, remember that a billion is a thousand million.
Greg: So if you have a million dollars, It takes a thousand of them to make a billion dollars.
Jeff: It's a lot.
Shannon: I play Monopoly Go.
Shannon: So I know that.
Greg: You're going to make a billion dollars, play Monopoly Go?
Shannon: I have like $23 billion right now on Monopoly Go.
Jeff: Damn. How much is that worth in real money?
Shannon: Jack Diddley.
Jeff: Jack Diddley.
Greg: What do we have here, Jeff?
Jeff: This is Boxcar Brewing in Dubois, Pennsylvania. This is their Capricious.
Shannon: Is it Dubois or is it Dubois?
Greg: It should be Dubois. Or is it Dubois?
Jeff: But it's not because we're in Pennsylvania. So it's Dubois.
Shannon: It's Dubois.
Greg: There's Dubois and there's Versailles.
Jeff: Versailles. It's Dubois.
Shannon: It's Dubois.
Jeff: This is a blend of two different beers. The bear went into maple syrup barrels
Jeff: and into bourbon barrels.
Shannon: Maple syrup from where is my question.
Jeff: Well, they don't put shitty maple syrup in wooden barrels.
Greg: Look at this, my brain.
Jeff: They only put the expensive maple syrup in barrels.
Shannon: I just want to know if it's from Vermont.
Jeff: It doesn't say, probably Canada.
Greg: Well, no, it doesn't say at all. So, and it just says a blended bourbon. But.
Jeff: Before Founders sold out and they had, they sourced their maple syrup barrels, it was from Canada.
Jeff: And I've actually had the syrup and it was like $60 for a wine bottle of maple syrup.
Shannon: Yeah.
Greg: And usually it's not worth that much.
Jeff: It was good.
Greg: I mean, it's not like $60.
Jeff: It was good. I didn't buy it for it. It was back in the day before Canadian
Jeff: Breakfast Stout was everywhere.
Jeff: The Fat Heads Pub here in Pittsburgh had a release day thing.
Jeff: So they had a sixth of a Canadian Breakfast Stout.
Jeff: They had bottles of the syrup that was also in those barrels.
Jeff: And then they got waffles from Pointe Bruges.
Jeff: And the waffles and the syrup are comp for going for the tasting.
Jeff: thing it was well it's an old school craft beer event it was really cool.
Greg: So i smell the maple,
Greg: oh yeah smell the bourbon.
Jeff: Yeah maple maple leads.
Shannon: It it.
Greg: Looks a little thin but i think that's probably because the maple,
Greg: the color is kind of a brownish gray almost weirdly.
Jeff: So a pretty tea color there's a red yeah tea and looks like tea very clear if
Jeff: you can get light through to shine through it no head yeah.
Greg: That's the thinness yeah so.
Jeff: And then yeah the aroma It was 14% too.
Greg: Which.
Shannon: Which I think is, could easily mess people up because just on the nose itself,
Shannon: it, it seems like a very, it doesn't seem very complex.
Greg: It's not as viscous as I would have expected it to be for 14%.
Jeff: I jumped ahead to the flavor. It's a little bit oxidized. There's kind of a cherry note to it.
Greg: Like a cherry.
Jeff: Cherry thing. thing. It's not ruining the beer, at least not on the first sip, but it is oxidation.
Jeff: It might prove to not be worth sobriety, but it's oxidized.
Greg: Very much so. I'm on the edge of saying no, just because, yeah, that is...
Shannon: It is.
Jeff: Now, if it was a tart cherry stout, then you might be like, oh, it's nailing it.
Shannon: No.
Greg: The fact that it looks so thin, it looked that way. It looked like there was a problem with it.
Jeff: They waxed it. How'd the air get in with the wax? Oh, my goodness.
Jeff: No, so I can't understand.
Shannon: No.
Jeff: The wax was a real pain to get off, too.
Shannon: There's still some on the table.
Greg: Yeah, that's a dump bucket.
Jeff: Grab the old dump bucket.
Shannon: The dump bucket.
Greg: The debut of the dump bucket. Dun.
Shannon: Dun, dun.
Jeff: Do we want to pull out the option here?
Shannon: I think so.
Jeff: All right.
Shannon: I think we need to.
Jeff: I think we want to pull it out, and it really should go next to the lineup,
Jeff: but it's too cold, so we're going to have to do it last.
Shannon: All right.
Jeff: It's in the refrigerator right up here.
Greg: All right.
Shannon: Are we talking about the one that we got from? 66.
Shannon: This one.
Greg: This one.
Shannon: This one. It's also waxed beautifully with my favorite color.
Greg: Blue a dark blue like a navy a navy blue yeah has.
Shannon: To be navy blue.
Jeff: Unfortunately for it to be my favorite color too cold to drink right now so
Jeff: i'm gonna sit on it literally.
Shannon: Yeah sit on it.
Jeff: Like a nest be a little mama bird all right so while we're waiting for that
Jeff: to warm up we're We're going to jump on to, from Sydney's growing company, we have Douse Rye.
Jeff: It's an imperial stout aged in Willet Rye casks for 26 months.
Jeff: And Sazerac and Templeton Rye casks for 20 months, 13%.
Shannon: Anyone else need a rinse?
Greg: I think I'm good.
Shannon: All right.
Greg: Willett, Sazerac, and Templeton.
Shannon: What are we on? I'm sorry.
Jeff: Dalsry.
Shannon: Oh, okay. Cinderlands.
Greg: So we're going from 14% and ruined to 13% and hopefully not ruined.
Shannon: It's going to be another one of those. Are we going to have an after show?
Greg: Post show? Almost certainly, yeah. I mean, there's definitely something I want to talk about.
Shannon: Is it going to be one of those long ones? Certainly.
Jeff: Certainly. We got to give Greg McGill something to listen to while he's cleaning kegs.
Shannon: For sure. Greg, you're awesome, man.
Greg: You are awesome.
Jeff: I said in Discord this week, he's the only person who'll see a three-hour post
Jeff: show. He's like, let's fucking go.
Shannon: How long did it take for you to upload that? You had to let it go overnight, right?
Jeff: I forgot that the post show was so long. And it was taking forever to upload.
Jeff: because when we upload the show we do the multi-track so it was not just three
Jeff: hours it was three times three so it was nine hours of wave files that i was
Jeff: uploading over my gigabit ethernet to um a phonic wow and it took forever.
Greg: Wow yeah all.
Jeff: Right this douse rye i've had it before uh this is a 22 can of beer,
Jeff: and unless this can you know somehow is cursed this looks better worth it this
Jeff: thing looks like it looks like dark lord right it is like murky black it has the darkest head it.
Greg: Has like tan highlights like like it's almost reddish.
Jeff: See i wouldn't say highlights because it doesn't have have highlights the foam
Jeff: the foam is like reddish like tell you.
Shannon: Glass look at the that's legs i mean the legs on that are beautiful it smells smoky.
Jeff: So there's gonna be so we need to take our time with this beer even when we're
Jeff: doing it not in analysis mode yeah the first sip or two is It just blows you out.
Jeff: But then after that, you can get into the nuance.
Greg: So it's like a...
Jeff: It's like a bourbon, really.
Greg: Well, or even like any cocktail with Campari in it, right?
Greg: So it's like the bitterness is going to whack you and then it gees into it. Yeah.
Shannon: So I'm just going to sit here with my hands wrapped around this glass for a while.
Jeff: Yeah. So I was kind of worried about having this one on the show because the
Jeff: way we have to to take a quick take and I'm like, this one's not amenable to
Jeff: a quick take, but you know what?
Greg: It's CBR now.
Jeff: It's only CBR. We got shit to talk about.
Jeff: It's like FedEx. They're not Federal or Express anymore. They're just FedEx.
Shannon: Were they Federal before? Well.
Greg: They were primarily Federal.
Jeff: Their name was Federal Express. I have no idea about their Federal business,
Jeff: but they literally changed their name from Federal Express to FedEx.
Shannon: Yeah, but I was just wondering if they were ever Federal.
Greg: I think that there was something they did that aligned themselves with federal
Greg: stuff more often but they were never like actually federal.
Shannon: I'd be interested to know.
Jeff: So if anybody has covered that in hamilton there should be a song about it oh yeah.
Greg: Well.
Shannon: That's a throwback.
Greg: Well the thing is that the reason why i asked to bring your computer is because
Greg: in the discord shout out to discord everybody yes jeff pointed out that,
Greg: yeah he asked about the electoral college he said greg probably
Greg: knows blah blah and i was like yeah i
Greg: i kind of do and but i
Greg: was like you know what here's the deal we'll talk
Greg: about this in the post show more but i want you to ask
Greg: me about the electoral college with it up like with the information like the
Greg: wiki like actually you want me to be like the the proctor when that started
Greg: i did not look up anything i haven't in fact there was one time when i was looking
Greg: up a story and it they talked about a constitutional amendment like in new york
Greg: times and i took it away because i didn't want to i didn't want to yeah so the.
Jeff: The origin of the whole thing was that.
Greg: Um
Jeff: Greg wanted to get our take and we gotta do this in the post show too on like
Jeff: why trump is popular in the united states.
Greg: Right that's that's a very difficult question but.
Jeff: He wants that you know so he.
Greg: Has to try.
Jeff: To give it but he's in new zealand he doesn't know he wants he's like i don't
Jeff: don't understand. Why is Trump popular?
Shannon: I don't either.
Jeff: I'd love to hear your take. And, and that's, I made this joke of like,
Jeff: you know, that'll be perfect for episode 538.
Greg: Yes.
Jeff: Right. And, and he missed the, the joke and the joke was in the United States,
Jeff: there is a website, 538 blog, which is this thing.
Jeff: And I initially said it was the number of people in Congress Congress and that's wrong.
Jeff: There's 535 people in Congress, uh, 435, uh, houses, house of representative
Jeff: representatives and a hundred senators.
Jeff: Um, and I had to correct myself. Five 38 is the number of electoral votes there. Yes.
Jeff: And I'm like, it's the electoral college. And I had said, just as a joke to
Jeff: Greg, like, don't ask, no one knows.
Jeff: And, um, and then we talked and he said he actually had looked up back in the, you know, the,
Jeff: 2016 you know thing he read up on it and
Jeff: then i'm like i said something about like i
Jeff: hope greg doesn't see this because i want to see how much greg knows about the
Jeff: electoral college off the top of his head and you did see it but you said you
Jeff: were going to stay stay blind and uh so that's what we're going to do one of
Jeff: the things we're going to do yes this is going to be like a four hour post show
Jeff: um especially if we have to figure out why trump is popular well.
Greg: That's going to be a very tough topic because none of us know the answer.
Greg: There's just sort of fun part.
Shannon: The wild speculation. It's not no.
Jeff: The wild speculation will be the fun part.
Greg: I mean, there's a lot to talk about there. It's also an aggravating topic,
Greg: so it's questionable how long we'll stay on that snowflake.
Shannon: You know how you haven't watched The Bear?
Greg: The Bear.
Shannon: Because of... Yeah.
Greg: The same thing. The same thing.
Shannon: Thing fuck yes yeah just hearing
Shannon: that man's voice makes my blood pressure
Shannon: go up to the point where i'm worried
Shannon: about myself i had a fucking facebook memory
Shannon: just a couple days ago because it was like right it was the day after the inauguration
Shannon: right and uh it was like hey did y'all hear what trump did today neither did
Shannon: i and i've never been so happy right because he's been and like it popped like
Shannon: now i'm like oh fuck that didn't age well that fucking sucks.
Greg: I think there are some interesting things I could say about the phenomenon that Trump is using.
Greg: I don't know how much I can say about Trump himself.
Shannon: I have a lot I could say about him. It's probably not appropriate to say in public.
Jeff: This isn't public. This is the Internet. It's perfectly appropriate to say it
Jeff: on the Internet. Fuck that guy.
Shannon: He's a fucking douchebag.
Jeff: Maybe you save it for the post show. Oh.
Shannon: Okay. Alright.
Greg: I'll leave it. It's okay. Yeah, we all believe it is the opinion of this house
Greg: that Trump is a douchebag.
Shannon: He is.
Shannon: Alright.
Jeff: Dallas Rye from Cinderlands.
Shannon: Back to the show here. It is um,
Shannon: Aroma is boozy.
Jeff: It's for sure boozy. Yeah. There is a barely woody thing. There's a cocoa.
Jeff: Greg's shaking his head. Uh-oh. It's.
Greg: A lot.
Jeff: It is a lot.
Shannon: It is.
Jeff: It's not the barrel.
Shannon: It's heavy.
Jeff: It's a lot.
Shannon: It's a lot. It's heavy.
Greg: Um, I see what you mean, um, about how, like.
Jeff: It comes around after a sip or two. It really does. It fits like a warm glove. I promise you.
Greg: Okay. Okay. Okay. Okay. It's really smoky, very assertive, and...
Greg: It grabs your attention and it stays there.
Jeff: It's everything I want in a pearl stout.
Greg: Yeah.
Jeff: It's everything I want.
Shannon: Now.
Greg: This is not a warm hug. This is someone tackling you.
Jeff: It's a bear hug, man.
Shannon: Yeah. It's a bear hug. The chocolate notes that you're tasting.
Shannon: Would you.
Jeff: I mean, there's not chocolate, but there's chocolatey notes. Yeah.
Jeff: yeah it's like bitter chocolate baker's chocolate bakers mostly just roasted
Jeff: barley and barrel tannins kind of giving a chocolate thing is what it is yeah okay,
Jeff: um the mouthfeel and the thing it's it's a
Jeff: slick it's that boozy slick imperial stop
Jeff: mouthfeel love it boozy flavor it has
Jeff: that oaky you know yeah i i'm not sure i am picking up anything distinctly rye
Jeff: about it maybe subtly rye maybe if i had the bourbon version of this beer i'd
Jeff: notice the difference i would expect you know something spicy there's a little bit.
Greg: Of spicy on the back of my tongue a bit that's the only thing i can call out that that is.
Jeff: To me.
Greg: Any rye-ish quality.
Jeff: But we had the Brooklyn Black Ops on the Disappointing Show and this is the counterpart to that.
Jeff: This delivers in every aspect where I wanted Brooklyn to deliver.
Greg: Let me be clear, I'm not saying it's bad.
Greg: I'm just saying it's a lot.
Jeff: Yeah, you still got like four ounces to to come around to it.
Greg: And it's...
Greg: it's bordering on ashy.
Jeff: Bordering on not there yeah no i get you um yeah previous the last time we had
Jeff: this beer i had bought two cans because they're 22 a can right so um or maybe
Jeff: it was 11 maybe it's 22 for both i forget it was a lot um i was thinking oh it's a little too ashy,
Jeff: and then i lived with it a little bit and it changed my mind.
Greg: Well it's definitely warmed up up a lot i.
Shannon: Have to tell you so we only bought two cans we drank.
Jeff: Yeah this is a lot and it was really hard.
Shannon: To save this second.
Jeff: Hand for the show if i that's why i had it this week because if we didn't it
Jeff: wouldn't make it i made it.
Shannon: To the next show now all.
Greg: Right i i feel a little bit of what you're saying where i'm starting to break
Greg: through a bit i'm starting to
Greg: get to that taste i got more More of the chocolate than I ever had before.
Jeff: It's almost like Shannon and I have learned how to drink this beer.
Jeff: Because we didn't need the training wheel sips this time around. No.
Jeff: A weird observation is all I'm saying. Yeah.
Greg: Yeah. There's a lot to get past, though. There's a barrier here.
Shannon: I mean, yeah. If you have these expectations over here of what you're going
Shannon: to get in the beer, and then you get something on the opposite side of the scale,
Shannon: you're going to be very, it's going to be hard for you to come up with a really good opinion.
Shannon: That's not even the right word. So it's just going to be, the expectation versus
Shannon: what you're getting are going to be completely different.
Shannon: Jeff and I both had this beer. We know what to expect. And.
Jeff: We focused in right on the parts we loved in this second can.
Jeff: But the first can, no, seriously, there was a learning curve to getting on boarded to this beer.
Jeff: is i'm not saying anything like succinctly it's it's just like this weird yeah
Jeff: observation line being like this is this is a lot and uh.
Greg: It in in enjoyment is is there's a predicate to that.
Jeff: Yeah i'm starting to feel like we're trying to force your arm yeah i don't want
Jeff: to do that stop that that you know it's totally possible this is just you know
Jeff: not you know we're not all gonna we're not all gonna get to yes on this one yeah.
Greg: I mean, you said there's everything you like in a stout, but to me,
Greg: no, a stout would be, like, an imperial stout would be one that is enjoyable
Greg: from the top. You don't have to break through anything.
Greg: To have to have a thing where you get through is, I think, a less desirable trait.
Jeff: Well, it was, okay, so we were sitting on the couch having this beer,
Jeff: and I had my first sip, and it was colder than this because it wasn't sitting
Jeff: out for most of the show, right? And I was like, oh, it's kind of ashy, kind of monotone.
Jeff: But then as it sat in our glass and we watched more TV and drank it,
Jeff: it got to where it is now for me. And it got into more of the thing.
Greg: Everybody who gets this will probably have the same experience where the first
Greg: few tastes, they'll be a little off.
Greg: And then they'll be fine with it for the rest of it.
Greg: And they'll be doing whatever they're doing. We're in CBR mode doing the micro-scoop.
Greg: Yeah. And that's a bit of a different way to look at the beer.
Shannon: That's how it is.
Greg: And.
Jeff: Absolutely.
Greg: And so I'm judging it more harshly based on that.
Jeff: Yeah, you should. And like I said, that's why I said a minute ago,
Jeff: like, I don't want to sound like we're trying to twist your arm.
Jeff: Like Greg, you have to get here.
Jeff: Like this isn't like, I'm not, I'm not Mickey. I trying to train you to beat Apollo Creed.
Jeff: Rest in peace, Carl Weathers. Um.
Greg: Even rest in rest in power King. Um, but, um, Okay, so the thing is,
Greg: like, this is still, like, way better than that oxidized crap,
Greg: and this is way better than anything we had on last show. But it's...
Greg: It's not so immediately enjoyable, and it takes so much training to get through.
Jeff: I get you. I get you. Okay, so here's the question. We're at an hour 12.
Jeff: Do we want to do the rankings now, or do we want to open this Brew Gents?
Shannon: I think we need to open the Brew Gents only because we told him a month ago
Shannon: that this was going to be on the next episode.
Greg: I think we need to open the Brew Gents because it's a 750 milliliter bottle.
Greg: And we're probably going to have another three-hour post show.
Jeff: Yes.
Greg: Okay.
Jeff: Twist my arm, Greg. I won't twist yours to like this beer, but you can twist
Jeff: my arm to drink another Mexican chocolate stuff.
Jeff: Thing is, I don't want to rush that beer.
Shannon: No, I don't want to either.
Jeff: Can you grab a couple more beer glasses out of the...
Greg: Oh, that's an interesting...
Shannon: Oh, good idea. So.
Greg: You know, worse comes to worse, of course.
Shannon: And you're asking me because I'm the female in the house? Yeah, you're the homemaker.
Greg: Because you're the run right there. No.
Jeff: Thank you.
Shannon: No.
Jeff: That's not why.
Shannon: Thank you, Greg.
Jeff: It's not why I did it. It's not why I did it.
Shannon: He just dug his grave.
Jeff: I'm just like such a sexist asshole. Everyone who knows me knows that I don't respect women. Yeah.
Shannon: I'm just the housewife.
Jeff: Ain't you know ain't.
Shannon: What kind of glass we don't have three of them.
Jeff: Just the nice and fancy ones i don't know yeah.
Greg: I hate it when the usb thing goes and and.
Jeff: And don't work and i lose all my soundboard stuff what.
Shannon: Should i use i'm.
Jeff: Using the mug mug, thin glass beer glasses.
Shannon: This?
Jeff: That'll work. Yeah, those are good. If you have more than one of those.
Greg: Anything thin is fine. Anything thin is fine. Okay.
Shannon: Oh, wait. I have my eggs ever easy.
Jeff: No, that's not thin. That's the opposite of thin. Wine glasses.
Shannon: Wine glasses?
Greg: Yeah, wine glasses will work.
Shannon: Like this?
Greg: Yeah, that's fine. Yeah, great. All right.
Shannon: I'll take one in my...
Shannon: Wicked.
Greg: All right. Get to the chopper!
Jeff: All right. The final beer, probably, of the evening is the Brew Gentlemen's.
Jeff: What do they call this thing? This is... Oh.
Shannon: Yeah. I need to write this one down because I don't have this one ready for the show.
Shannon: Brew Gentlemen's.
Jeff: Double Mix.
Greg: Double Mix?
Greg: All right, so,
Greg: American Imperial Stout.
Greg: Barrel-aged stout made with coffee, cinnamon, and vanilla, 9.9%.
Shannon: 9.9%.
Jeff: An imperial oatmeal stout with coffee, cinnamon, vanilla, aged in bourbon barrels, 11%.
Greg: 11%. Okay, so that was wrong. I'm trying to find. Okay, maybe this is.
Shannon: Wait, I need to fix.
Greg: My. I guess they must have changed it.
Jeff: I like how it says, where it says made in Braddock.
Jeff: Braddock's a town just outside of Pittsburgh where the gentlemen's are.
Jeff: But instead of saying made in Braddock, it's in Spanish. So it's jica in Braddock.
Shannon: So what's the actual percentage?
Jeff: Bottle says 11 bottle.
Greg: Says 11 so the the thing that i have is the 2022 version which uh.
Jeff: Oh this is the 23 version and it's sold out.
Greg: So good luck.
Shannon: Yeah no we were really lucky getting.
Jeff: That's it basically they had it on pickup reserve kind of thing like do you
Jeff: have any left over to And they're like, oh, there you go, check. So, yeah.
Shannon: We got really lucky. And great bartender.
Shannon: I have to, I don't, I'm sorry if you're listening, but I don't remember your name.
Greg: I love that aroma.
Jeff: The cinnamon's way bigger in this one than the East End.
Shannon: Oh, wow. That's just.
Greg: Smells like a meal.
Shannon: Full of flavors, isn't it?
Greg: Yeah.
Shannon: Just like.
Greg: Bursting man that smells like a fajita it's weird a fajita yeah,
Greg: Okay, now I'm feeling more chocolate.
Shannon: That's a good description, actually.
Greg: There's spice there.
Jeff: Is it like the tortilla? Or is there a peppery thing?
Greg: It's the pepper.
Jeff: It's the peppers.
Greg: It's like the, you know, because I'm thinking of like those fajitas where you
Greg: have the, you know, where they chop the red and the bell peppers and that gives it an aroma. Okay.
Shannon: So it's really funny. And it's the alcohol talking now.
Shannon: But when you said fajita, I was just thinking of all of the different flavors
Shannon: and thinking of it as a kind of, you know, it was humorous.
Jeff: Oh, my God.
Shannon: But I actually, on the nose, when you say fajita, it's a fucking fajita.
Jeff: Because it's a wild beer.
Greg: Holy shit.
Jeff: It's a wow beer.
Greg: Holy shit. He said the last one was everything you wanted in this town.
Shannon: Oh my God.
Greg: This is amazing. That first sip was like.
Shannon: What is going on?
Jeff: It's like ice cream and- Chocolate.
Shannon: Ice cream, peppers, onions, like everything in a fajita.
Greg: But sweetened? A mole fajita. Yeah, a mole fajita. Chocolate in there.
Shannon: But it has the mouthfeel of like a milkshake.
Greg: Yeah.
Shannon: Yeah.
Shannon: Sweet.
Greg: That's pretty good.
Shannon: Yeah.
Jeff: That don't suck.
Shannon: No, it don't suck. And it's not just pretty good. It's pretty fucking good.
Shannon: I can't.
Jeff: No, that's a wow beer.
Greg: That is exceptional. That is...
Greg: that that's the chocolate is still mexican chocolate but a little bit sweeter
Greg: um there is as you said a full mouth feel very you know full and inviting there
Greg: is like a spiciness almost like a cumin like spice.
Jeff: Well cumin makes sense when you were guys were calling out the heated yeah yeah
Jeff: yeah because i almost if i if there was more room for me to fit in i would like
Jeff: are you getting the peppers or the cumin but yeah i think the cumin is probably
Jeff: where that that's how i'm I'm relating to that.
Jeff: But the chocolate for me, it's not Mexican. I mean, it is Mexican chocolate,
Jeff: but it's not only Mexican chocolate.
Jeff: It is like when you get one of those like super rich, like Belgian hot chocolates.
Jeff: It's like that kind of chocolate too.
Greg: Yeah, there's that sort of deeper, more bitter chocolate, but the bitterness
Greg: is cut with kind of perfect amount of sweetness to not overpower it.
Greg: and it's the coldness that's giving you that milkshake thing and the thickness
Greg: right because it's still pretty cold.
Jeff: But I like it I don't want it to go away it fits.
Greg: It's full remember I said it smells like a meal it tastes like a meal a different
Greg: sort of meal than I was smelling I didn't know it was smelling, but.
Greg: Your gentleman does it again. Yeah.
Shannon: Yeah.
Jeff: I totally forgot that we got this bottle on like, because we asked nicely and
Jeff: someone didn't show up for their pickup. Yeah.
Shannon: We had really lucky with this bottle. And we had a really, really nice bartender.
Greg: Yeah.
Jeff: That's um They don't wear the bow ties anymore Oh really?
Greg: No
Greg: It's fine They.
Jeff: Used to dress like speakeasy people With the arm garters What's that called?
Jeff: The last band you put on your sleeve Is that like a garter still?
Jeff: I don't know He used to wear the vest and the garter thing And the bow tie Like speakeasy Mmhmm,
Jeff: Because they're gentlemen.
Greg: I don't know.
Shannon: Oh, my God. I could drink this all night.
Greg: Yeah, this is.
Jeff: You will. You got 750 milliliters of it.
Greg: Yeah. And this is not like being saved. This is being drunk tonight.
Shannon: Oh, yeah, it is.
Jeff: Oh, yeah.
Shannon: Post show is going to be a long show.
Jeff: It's crazy how last show, we just couldn't catch a break.
Shannon: And the show like almost everything is delicious except for the oxidized barley
Shannon: wine which we're not going to judge.
Greg: Because it is not what the brewer intended.
Shannon: You know, you tricked somebody tricked me last time.
Jeff: No, I mean.
Shannon: Somebody said we weren't going to judge it and then it was No.
Greg: It can still be part of your fuck, marry, kill but it's not part of your judge.
Jeff: I have a slightly different opinion here, right?
Jeff: Because I bought this limited release bottle from the place at our premium and
Jeff: it's wax coated and it comes oxidized,
Jeff: the giving them a pass doesn't seem fair i.
Greg: Mean the thing is it it is not like okay in in the craft beer radio world before
Greg: we were just cbr the decision was that,
Greg: if it wasn't if it clearly wasn't what the brewery intended that we weren't
Greg: going to judge it on its merits because.
Jeff: Yeah i think i grew up since then i think i'm like if the if it's what the marketer
Jeff: like you know if you're going to put it out there if i'm going to pay 20 for
Jeff: that bottle and you're going to like you know not have quality control then
Jeff: i'm a little pissed about it so i.
Greg: Guess i mean i guess the a comparison would be let's say you you ordered um
Greg: something from ikea and it had termites in it,
Greg: do you judge it based on the fact that it fell apart quickly because it had termites in.
Jeff: Oh right right so ranking it like oh this beer is a this versus this bottle's
Jeff: fucked is a different thing i'm not gonna like not rank it i'm gonna say this
Jeff: bottle's fucked last place,
Jeff: maybe i've changed my opinion over the years maybe i'm grumpier now maybe.
Greg: I i feel like i i don't have enough experience with the beer itself to judge it.
Jeff: The bottom it's about the beer in the bottle for me right now i reserve the
Jeff: right to change my opinion next week but you're allowed this beer is fucked last place let.
Greg: Me take a look at the Are we already?
Shannon: We
Jeff: Got to get on the post show.
Shannon: Okay. I'm just trying to work on my.
Greg: I think it's very interesting how they make this look almost like an award thing
Greg: here, but it's just a wax seal.
Jeff: Capricious, Boxcar Brew Works, Dubois, Pennsylvania.
Greg: Dubois.
Jeff: Dubois. I mean, they have some good beers there, but I bought this one to bring home.
Greg: And that might be a good beer. But what I would do is, since they're local, take it back.
Jeff: Several oh yeah next time we're up in the northern tier and.
Greg: If it's if it's a good brewery they'll say you know what all right here you go it's.
Jeff: A good idea i'll bring it like this bottle's fucked what are you gonna do about
Jeff: bro uh okay so the rest of the beer is fucking awesome do i have to rank them um that's.
Greg: Our shtick well then it's the craft beer radio shtick.
Jeff: Yes we're cbr now now let me try to do it is that it's this this this that and
Jeff: that oh my god they're all so good,
Jeff: i'm going to put so.
Greg: We got to make sure that we get the the direction correct so then so.
Jeff: Last place capricious second to last place hard luck loser in this case,
Jeff: i'm torn between the trace which was that
Jeff: kind of matter of fact delicious saison or the
Jeff: east end 19th which was a pretty good mole stout i
Jeff: think saison wins
Jeff: so i'm gonna put the east end in fourth place fifth
Jeff: place the trace in fourth place
Jeff: oh we still got more trays look at that that's happy um
Jeff: top three boy oh boy oh boy um i'll put the wow he'll feel dirty for putting
Jeff: it so low but i'm gonna put the whole farm set in third place gonna put next,
Jeff: yeah third place the dows in second place that's new ones and the i'm gonna
Jeff: do a comparison in first place this is hard yeah it sucks when this show is so awesome it.
Shannon: Really is it does.
Greg: Give a taste of the cinderlands right after you've tasted the.
Jeff: I still mellow where.
Greg: Right? What's that mellow where, right? Yeah.
Jeff: That's kind of what you get when you.
Greg: Yeah, yeah.
Jeff: I still, I mean, yeah, it's like, but that Sagey says on, does that beat the big, big boozy stouts?
Greg: Yes.
Jeff: It's hard to say. All right, Greg, what do you want to do?
Greg: All right. Uh, that's going in last place.
Jeff: This one. Yeah. Okay.
Greg: Um.
Jeff: This one, that's not being applicable. Not applicable.
Greg: Uh, Put the hill farm set in second place.
Greg: And yes, that's my order.
Jeff: All right. Tell the people. All right.
Greg: Let me take a picture. And so we can save it. All right.
Greg: In first place, this gentleman is Gonzo. So, I mean, the shame of it is it's
Greg: sold out. No one else can get any more.
Shannon: Yeah.
Jeff: Next year.
Greg: Next year, though, maybe.
Jeff: Pre-order it next year.
Greg: Mm-hmm. Get some. If it's even close to this, it's worth it.
Shannon: Mm-hmm.
Greg: This is just, I mean, you said before that the same one was everything you wanted to list out. No, this.
Shannon: Mm-hmm.
Greg: This is everything I wanted to list out.
Jeff: I won't i'll let you do your thing i have a comment on that no please i want to hear so,
Jeff: there's different things i want in different cells when i want an imperial stout,
Jeff: i want boozy like the
Jeff: the dowels from cinderlands so like
Jeff: this 11 is an imperial it's not
Jeff: in that vein of russian imperial
Jeff: stout where even though it's rye barrels and stuff the dows is still in the
Jeff: vein of russian imperial stout this is in a like american double stout sweet
Jeff: stout kind of thing like this is like sweeter but this is like the best mackesson you can ever get it's.
Greg: Sweeter but it's full and it's bright and it's.
Jeff: I'm different different moods i want both of them no i'm just giving i'm.
Greg: Giving the the.
Jeff: The counterpoint the counterpoint yeah for sure For me, I have two different
Jeff: personalities where I want big, boozy, dark, and roasty.
Jeff: I want big, boozy, dark, and roasty when I want an Imperial style.
Jeff: When that Bell's Expedition isn't hitting the spot and I want something better, I want the Dals.
Jeff: And then when I want something that's just freaking delicious like a milkshake,
Jeff: I want this General Braddock, or the Braddock's Double Mex.
Greg: Brew Gentlemen. They're in Braddock. Yes. That's it.
Greg: The Hill Farm set is next because that was a unique beer. I've never heard anything
Greg: like that. That Sage Saison thing.
Greg: Wow. That's unique.
Greg: It's out there.
Greg: Curious. So much story to tell. Love that. Love that.
Greg: East End. It was just a damn good beer. um i mean it it hurts in comparison
Greg: to this one just because this one is so this gentleman is so wild yeah this
Greg: one's bonkers this one's solid
Greg: this is like a plus plus plus that is like you know b plus maybe you're.
Shannon: Rating like me.
Jeff: On on a you know it's one of those things on an other show last week this would have killed right.
Greg: You know.
Jeff: Oh yeah so you know you got bonkers and solid.
Greg: For me so the other thing about it
Greg: was the spice was so good in that one like the the way the spice was handled
Greg: the way the pepper played yeah like the the thing that so the brew gentleman
Greg: was about just because i think it's absolutely fantastic top tier like you said
Greg: wow beer the hill farm said it's about because there's nothing else i've ever had like it,
Greg: the brew gentleman is really really good and the scent sorry the east end is
Greg: really really good and really good pepper beer too so like i mean yeah just
Greg: fantastic and you know would would be a star in almost every in any other show,
Greg: The Trace comes next because it's just a solid Saison, great for a meal.
Jeff: Do you think this one's a bit hard luck in your ranking because of the competition?
Greg: I think that the East End is more hard luck than this. Okay.
Greg: I think this one is just, it's missing the complexity that would make it a good beer on its own.
Greg: As an accompaniment, I think it's fantastic. I think that's the purpose that
Greg: it should serve if you were to get it, because I think that's where it shines.
Greg: But as a beer under the microscope, it doesn't shine so much.
Greg: But it's still very good, very solid, very, you know, it's complete for what
Greg: it is. It's what it's trying to do.
Greg: There's no flaws in it, which there could be. I mean, making a beer like this is a difficult thing.
Greg: making a flawless beer like this is very very difficult to do and they did it,
Greg: kudos and yeah the last one not a bad beer the cinderlands but the fact that
Greg: it takes an education and a learning
Greg: curve and you get to get into it the other ones to me are more More,
Greg: definitely more what I would recommend anybody and for sure more what I'd be
Greg: in the market for, I think.
Jeff: All right, babe, you're up.
Shannon: I know. I've got to get these in order. I need this one.
Jeff: You didn't talk about your tablet at all. That was worthy of an introduction.
Shannon: Well, we can do that in post-show.
Greg: I mean, if we run out of drinks, I could also make another paper planes.
Shannon: I still have my paper planes here to thank you.
Shannon: Thank you for helping me out here.
Jeff: Just stop banging on your microphone.
Shannon: Phone oh my god geez get off my back man get off my dick and that,
Shannon: should i take
Shannon: a picture of the actual that works right up yeah
Shannon: so that you don't get confused i
Shannon: do get confused easy
Shannon: first through left to right this time you know
Shannon: i did left to right last time it confused you okay
Shannon: so in first place i have to go with the uh blue blue the blue the blue it's
Shannon: blue wax it is i mean it's it's my favorite color i i and honestly that had
Shannon: nothing Nothing to do with my rating,
Shannon: but it is my favorite color.
Jeff: This is the double mix from Brew Gentlemen.
Shannon: It is. Yes. I love it. The complexity. Oh, my God.
Shannon: I can't get enough of this. I'm very sad that...
Shannon: I can't get any more right now because that is exactly what I'm looking for
Shannon: when I'm looking for a stout.
Jeff: You gave it an A triple plus.
Shannon: I did.
Jeff: That's like the highest ranking.
Shannon: Yeah. Yeah.
Greg: Because four pluses just breaks the scale and ruins everything.
Shannon: Yeah. Yeah. So in second place, I'm going with Cinderlands, Dallas Rye.
Shannon: I can't remember why I have to go back to my notes here.
Shannon: I loved the complexity in that as well.
Greg: Definitely complex.
Jeff: Only one plus, though.
Shannon: It was an A plus. Yeah.
Greg: Yeah.
Shannon: But you all need to really...
Greg: There are two extra pluses.
Shannon: You have to understand the way I do things. It doesn't make sense to anybody else but me. No.
Jeff: When you pick your starting point, you have to make room in between.
Shannon: Exactly.
Jeff: So pluses and minuses.
Shannon: I love the complexity, the cocoa notes. No.
Greg: Jeff is saying that this beer wrecks the curve, is what he's saying.
Greg: This beer breaks the curve. We're saying, yeah, regrade everything now because this beer is broken.
Jeff: No, you just have to have more pluses. There's always more pluses.
Shannon: There's an infinite number.
Jeff: Of pluses.
Greg: It's a community joke where pluses are.
Shannon: Minuses do you all care what my ranking is we love you do you? do you?
Shannon: do you love me?
Shannon: alright so I'm gonna carry on that's love I'm gonna carry on then shh shh,
Shannon: second second. All right. We did the cinder ones. Third place.
Shannon: I am happy to announce that East
Shannon: End's 19th anniversary Mexican stout.
Shannon: Okay, I do recognize the fact that stouts are probably my favorite.
Shannon: Why'd you do that?
Greg: Because he was trying to get your curses out of there with the horrible curses you said.
Shannon: So, you guys are so rude.
Jeff: You know what's really funny?
Jeff: When I play these sounds here, I don't think that makes it into the aphonic mix. Oh.
Greg: Really?
Jeff: I don't think I upload these beep beep beeps that I'm doing to the aphonic mix.
Greg: Oh, good. So only I get there.
Shannon: Yours go in for sure.
Jeff: But mine don't.
Shannon: East End, you freaking nailed it with this one.
Shannon: This Mexican stout. i had it last night when i was at the brewery it only.
Jeff: Took them 19 years and.
Shannon: I really really i mean.
Greg: Shit it took me 33 right so.
Shannon: You guys are so fucking rude man you interrupt me all the time i know i'm just
Shannon: being very sensitive tonight i suppose so anyway um easton you you,
Shannon: Yeah, I really like it. The complexity, the fact that commonplace is in there.
Jeff: We didn't specify this, but there is a local coffee roaster, commonplace coffee.
Shannon: Yeah.
Jeff: It's what Shannon and I drink.
Greg: We talked about it.
Shannon: Daily. Yeah.
Jeff: But we didn't really explain.
Shannon: That's our coffee.
Jeff: We assumed local coffee roaster makes some of the best coffee.
Jeff: I didn't drink coffee until I tasted a single origin commonplace coffee. I'm like, oh.
Shannon: I'm sorry.
Jeff: That's coffee? Oh, I'm going to drink coffee now.
Shannon: That's sad.
Greg: It's life, man.
Shannon: No, that's really sad. How can you? Well, that's a whole other subject for the after show.
Jeff: I probably drank less than 10 cups of coffee that haven't been commonplace. No.
Shannon: Actually.
Jeff: That's not true.
Greg: That can't be true.
Shannon: I love the fact that it's really weird because I had no idea that that habanero was in there.
Shannon: And then when habanero was mentioned, I was like, oh, crap.
Shannon: I taste that habanero. That's so...
Shannon: I don't know. It's just...
Greg: It's a good beer.
Shannon: It adds to it, and it just makes it great. So that's third.
Shannon: I'm making this much longer than it should be. Hillstead.
Greg: No.
Shannon: Number four.
Jeff: Hill Farmstead.
Greg: Hill Farmstead.
Shannon: I'm writing, and I'm being stupid.
Greg: Hillboys.
Shannon: Hillsborough. Yes. Hillsborough County. That's where I grew up. Hill Farmstead.
Shannon: The non-conformist. Yeah.
Shannon: Smells like sage. I freaking love this.
Shannon: Like, I don't know. This is going to be on my merry fuck kill because.
Jeff: Spoilers.
Shannon: Yeah. Who cares? It's fun. Yeah. Yeah.
Greg: That's fine.
Shannon: I'm putting on my Mary Fuck kilt because of the fact that I love going to an
Shannon: Italian restaurant and them giving me fresh bread that's just out of the oven.
Shannon: That's about the Olive Garden.
Shannon: That's not, I don't go to the fucking Olive Garden.
Greg: It would be fine if you did.
Shannon: It would be fine if you did.
Greg: People are going to, like, no, it's fine. It's fine. I don't. Well.
Shannon: There's some back to history that the audience doesn't know.
Jeff: Actually, they don't do the oil bread there, do they? No.
Greg: They do endless pasta or whatever. Endless bread stick.
Shannon: Some stupid shit.
Greg: They do endless something.
Shannon: Yeah, some stupid shit. Anyways.
Shannon: Give me some fresh bread and a plate with olive oil and some fresh Italian seasonings
Shannon: mixed in with that olive oil to dip that warm,
Shannon: fresh bread in.
Shannon: That's exactly what I'm tasting.
Greg: You know why that works? There's science behind that. We'll talk about that in the potion.
Shannon: All right. We will. And I don't even know where I'm at. Oh, trace. Trace is number four.
Jeff: Five.
Greg: Five.
Shannon: Five. What?
Greg: Yeah. Because the Hill Farm set was number one.
Shannon: Oh, five. Five. Five. Trace.
Shannon: And I'm sorry about that because I feel really bad because Trace was really freaking good.
Greg: Look what is up again.
Shannon: Yeah. Unlike last week where everything, or last episode, where everything was,
Shannon: I don't know, a complete, not utter failure.
Shannon: I don't know. Yeah. Yeah, underwhelming. That's a nice way to put it.
Jeff: Nice way to put it, yes.
Shannon: I don't put.
Greg: The... Yeah, the best beer was fine.
Shannon: And I can't get this thing to move, and it's not moving.
Shannon: I don't know why I like Trace, because I can't get my freaking tablet to do what I want it to do.
Greg: Sometimes the technology defeats you when you just want to have something to write stuff down.
Jeff: The Trace was kind of one note, and...
Greg: Don't give me the finger. Give the finger to your device. All right. That's fucking weird.
Shannon: And in Last Pace, boxcar...
Jeff: It was oxidized.
Shannon: It was oxidized. Take it back. I'm really sorry to say that.
Greg: It will be a question of the, you know, if the brewer is a good brewer,
Greg: they're going to say, okay, you know what? Here's a different one.
Greg: And if they're not, then they're going to say, you get what you pay for. Take it back.
Shannon: On our way back up to...
Greg: I'd like to know about Du Bois.
Shannon: Du Bois.
Greg: Du Bois.
Shannon: Du Bois.
Greg: Du Bois. Du.
Shannon: Bois. All right.
Jeff: So I guess we move on to the Mary. Oh, shit.
Jeff: I am going to.
Greg: I'm interested.
Jeff: I'm going to marry the Trace Fooder Saison.
Shannon: Really? Really? Yeah.
Jeff: Stick around for dinner every night. Fuck yeah. Solid.
Greg: Okay.
Jeff: I am going to kill the boxcar because it's oxidized.
Jeff: And I am going to fuck the Brew Gentlemen.
Jeff: And I also want to nominate the Brew Gentlemen for best of the beerists.
Jeff: So the beerist podcast, that's our highest award. And everyone on the show has
Jeff: to agree that it's worthy of the title of Best of the Beerists.
Jeff: So now John Rubio has to get this beer and vote on it. It's just stupid. Don't worry about it.
Greg: Not even going to bother to acknowledge that. Go ahead, Shannon.
Shannon: Oh, God, I'm not ready. I'm ready.
Greg: If you're not.
Shannon: Go ahead.
Greg: All right. So what am I fucking? I'm fucking the East End. Spicy Mama.
Greg: right i mean it's close because like the hill farm set is like exotic right
Greg: that's something i've never seen before that's something you're like but the the east end is like,
Greg: spicy in all the right ways and got the right curves and i don't know there's
Greg: something something still familiar about it but also very fuckable so i'm gonna
Greg: go with the east end hill farm said maybe as a uh a second if if the east end is busy you.
Jeff: Know baby got back sound bite right here.
Greg: I'm gonna uh that's
Greg: all i got um i guess
Greg: the i guess for for mary it's got to be the brew gentleman right i mean come
Greg: on that's if you don't want to if you're going to marry an amazing person then
Greg: do it if you get the chance to marry an amazing person probably should,
Greg: uh that's an amazing beer uh and for kill of the beers that are here,
Greg: i mean kill it's obvious for the capricious but of the ones that are on here
Greg: then it has It has to be the Sunderlands.
Greg: Um...
Greg: hard luck loser but all.
Jeff: Right what's wrong.
Shannon: I'm having a hard time with the merry the merry fuck kill you're having a hard time it doesn't matter.
Greg: With the thing that does not deserve much of a second thought.
Jeff: None of it matters but this is the thing that matters the least of none of the matters.
Greg: All right right all right take your time figure it out.
Shannon: Do the math and i'm flipping through my notes here don't overthink it and just.
Jeff: Go with your gut no notes no notes.
Shannon: No don't say don't don't don't babe this.
Jeff: Isn't a notes thing this.
Shannon: Is so i really that i found what i was looking for um but.
Greg: I still haven't found what i'm looking for.
Shannon: Where's hill farstead it's right there in front of you right this one yeah i
Shannon: want to marry that one okay it's over nine thousand,
Shannon: and the reason why i want to marry that
Shannon: one is because i love
Shannon: fresh warm bread
Shannon: bread dipped in olive oil with my italian seasonings that's the freaking bomb
Shannon: and i could do that every night even though it wouldn't be good for me that's.
Greg: The thing that feels like someone you'd marry for their accent and get sick of real quick.
Shannon: I'm not gonna get sick sick of it i my body might not like it but i'm gonna
Shannon: freaking love it so that's my mary i am going to,
Shannon: fuck,
Shannon: The Brewed Gentleman.
Shannon: And I'm... Why now? Yeah, I'm gonna kill the boxcar.
Jeff: Alright. Awesome.
Jeff: Thank you everyone for tuning in to another amazing episode of CBR.
Jeff: Best episode of CBR ever. Best.
Greg: The first episode of CBR ever.
Jeff: The best.
Jeff: It's technically true.
Greg: Yes. Also the worst.
Jeff: Why do you have to be so glass half empty?
Shannon: Because you're the glass half full. Alright.
Jeff: Tune in next time for another great episode of whatever we're calling ourselves
Jeff: this week and uh it's gonna be a great episode i just feel it it's gonna be the greatest you.
Shannon: Know what we'll be coming back with some more beers from florida.
Jeff: And atlanta and.
Shannon: Atlanta i just.
Jeff: And the music stopped because music's over because Because we're just taking too long to wrap this up.
Shannon: But we will be returning after our trip.
Jeff: You know, like doors are getting locked.
Greg: Tony, this USB thing is fucked up. I don't know what's going on here.
Jeff: Maybe the red cable's no bueno.
Greg: Maybe. China cable.
Jeff: You don't have to do that. I can plug you into USB channel one.
Shannon: All right. I'm out.
Greg: Party break for me. You're not interested in this USB talk? Because, I mean, come on.
Shannon: No, well, I'm fine with USB talk, but it's potty break time.
Jeff: Party on, Wayne.
Greg: Party on, guys.