WEBVTT 00:00:07.818 --> 00:00:11.418 Cbr episode 518 on. 00:00:11.418 --> 00:00:12.558 February 3rd. 00:00:12.558 --> 00:00:16.378 2024 i'm sanon. 00:00:16.378 --> 00:00:18.198 I'm jeff and. 00:00:18.198 --> 00:00:20.578 Me that's right it's, 00:00:27.338 --> 00:00:28.218 it's weird. 00:00:28.218 --> 00:00:36.538 You know that's what well well it's like do i pardon me one still and say welcome 00:00:36.538 --> 00:00:39.138 Welcome to Craft Beer Radio, the show for craft brewing and the craft beer industry. 00:00:41.318 --> 00:00:48.358 Yeah, that was, we were trying to come up with something, a way to say it, and we never did. 00:00:49.118 --> 00:00:52.258 And I don't know. CBR sounds fine. 00:00:52.358 --> 00:00:52.698 CBR. 00:00:53.718 --> 00:00:54.618 CBR it is. 00:00:54.698 --> 00:00:58.238 CBR. CBR. So what do we have, Mr. Jeff CBR? 00:00:58.478 --> 00:01:03.238 We have some beers from the fridge from three or four or local. 00:01:04.718 --> 00:01:08.318 and wow that's in oh no three are 00:01:08.318 --> 00:01:13.338 local one is from pennsylvania outside a local and one is from hill farmstead 00:01:13.338 --> 00:01:18.778 so okay our trip we're uh got three dark beers three strong beers and then two 00:01:18.778 --> 00:01:25.218 saisoni things so we're gonna start with this trace traces here in pittsburgh they're in uh, 00:01:26.958 --> 00:01:31.618 what is that bloomfield area i think technically across the bridge from the 00:01:31.618 --> 00:01:32.778 bloomfield boundary but. 00:01:33.398 --> 00:01:38.118 Hmm interesting so i'm looking at their page they have in their tap room a photo 00:01:38.118 --> 00:01:43.098 sports beer 4.6 percent aged their german black lager for a few months in american 00:01:43.098 --> 00:01:48.078 white oak voter that sounds interesting yeah. 00:01:48.078 --> 00:01:55.618 They have some pretty good stuff that i've had um they do making a lot of noise babe sorry. 00:01:55.618 --> 00:01:57.758 Yeah we'll get rid of most of that right, 00:01:59.496 --> 00:02:01.996 uh anyway you were saying they do. 00:02:01.996 --> 00:02:08.236 They do you know your regular hazies and whatnot but then you know also a fair 00:02:08.236 --> 00:02:11.976 share of of loggers like the schwartz beer you mentioned but they also have a, 00:02:12.936 --> 00:02:18.676 other lighter i can't remember right now pilsner or some very offshoot that's 00:02:18.676 --> 00:02:22.536 similar but you know and then um yeah they've been doing some of the barrel 00:02:22.536 --> 00:02:26.596 age stuff like this so this beer pours, 00:02:27.716 --> 00:02:34.856 is very light in color, pretty clear, almost looks like champagne to me. Yeah. 00:02:34.856 --> 00:02:38.316 I was going to say it looked a little hazy, but that was just actually condensation 00:02:38.316 --> 00:02:41.556 on my part. Yeah. And it is not hazy. 00:02:42.276 --> 00:02:46.436 And yeah, so it's, yeah, champagne is a good way to describe it. 00:02:46.456 --> 00:02:53.736 Like a Chardonnay, actually. I think it, champagne, isn't it usually a little lighter than that? 00:02:53.836 --> 00:02:54.076 It might be. 00:02:54.156 --> 00:02:54.516 Yeah. 00:02:54.516 --> 00:02:54.876 Yeah. 00:02:54.876 --> 00:02:55.416 Probably right. 00:02:55.536 --> 00:02:55.936 Yeah. 00:02:56.596 --> 00:02:59.236 It's more of a Chardonnay. It's got bubbles in it. 00:02:59.336 --> 00:03:00.576 Where Chardonnay generally doesn't. 00:03:00.576 --> 00:03:02.296 Well, yeah. They. 00:03:02.296 --> 00:03:07.176 Talk about chilling this beer for 24 hours prior to serving and to pour carefully. 00:03:08.916 --> 00:03:12.916 So this thing has been in the fridge shortly since we bought it, 00:03:12.956 --> 00:03:14.696 so it hasn't developed at all since I got it. 00:03:15.556 --> 00:03:22.176 That's 5-6% Alkaliolium Saison Agent Oak Fodor with Brebnaise. 00:03:23.036 --> 00:03:26.336 Try to not hit those cables. You're making big, loud noises. 00:03:26.596 --> 00:03:27.876 Every time they're all. 00:03:27.876 --> 00:03:30.916 Gee judgy judgy judges aren't we trying to 00:03:30.916 --> 00:03:38.096 head off that's all the first episode of cbr proper and all you're doing is 00:03:38.096 --> 00:03:45.516 doing criticizing i noticed he also poured himself the largest sample i mean 00:03:45.516 --> 00:03:47.916 as long as we're doing criticizing yes. 00:03:47.916 --> 00:03:50.536 Here you go help yourself thank Thank you. 00:03:52.696 --> 00:03:58.236 I mean, you do notice that he stacked all of the cords right in front of me, right? 00:04:02.016 --> 00:04:04.296 Yeah, I mean, Jeff, if you want us to start on this tack. 00:04:04.416 --> 00:04:05.456 We can go. Sure. 00:04:08.676 --> 00:04:16.896 So on the nose, I'm getting, I can't tell if it's apricot or peach. Peach. 00:04:20.276 --> 00:04:26.636 Yeah, the aroma for me smells fantastic. It has some of those stone fruit flavors 00:04:26.636 --> 00:04:27.716 like Shannon mentioned. 00:04:27.956 --> 00:04:31.936 It's also a bit musky. There's a dustiness to it. 00:04:31.976 --> 00:04:32.936 There's that bread thing, yeah. 00:04:33.116 --> 00:04:39.116 Yeah. I wouldn't quite go like a farm or barnyard or anything like that quite, 00:04:39.276 --> 00:04:41.356 but there's a little bit of muskiness to it for sure. 00:04:41.496 --> 00:04:48.916 It does smell like, if you can imagine a store, an old dusty store that happens 00:04:48.916 --> 00:04:52.136 to have like a barrel full of dried apricots yeah. 00:04:52.136 --> 00:04:53.136 Yeah. 00:04:55.056 --> 00:04:57.296 It smells so good, 00:05:03.464 --> 00:05:06.624 Very dry on the flavor. Still a little cold. I'm going to cut my hands around 00:05:06.624 --> 00:05:08.784 the glass, try to get some more heat in there to open it up. 00:05:09.144 --> 00:05:12.184 And from the sip, it tasted kind of closed off. 00:05:12.304 --> 00:05:12.944 You know. 00:05:12.964 --> 00:05:15.844 And it kind of chilled on the tongue. And I think for this beer, 00:05:16.024 --> 00:05:21.264 once it gets past that kind of chilled on the tongue stage, it'll be very deep. 00:05:21.364 --> 00:05:23.164 But that was kind of the first thing. 00:05:23.444 --> 00:05:35.044 Pretty dry. getting a little bit of um straw kind of scratchy malt flavor um i. 00:05:35.044 --> 00:05:41.164 Can i see yeah the straw and the malty flavor yeah. 00:05:41.164 --> 00:05:46.584 I mean the fact that they tell you to like on the bottle chill for 24 hours 00:05:46.584 --> 00:05:50.844 prior to serving they obviously want you to serve it relatively cold. 00:05:50.844 --> 00:05:55.384 So they want you yeast to drop out and they want it to be the bottom of the 00:05:55.384 --> 00:06:00.084 bottle so it pours clearer that's the main reason for that I see yeah so try 00:06:00.084 --> 00:06:04.604 not to shake the bottle too much so keep the yeast at the bottom. 00:06:06.164 --> 00:06:09.244 It is a green bottle dark green but green. 00:06:09.244 --> 00:06:12.924 Does have a little bit of that traditional saison, 00:06:13.664 --> 00:06:17.924 lightly skunked thing I think there's it's not bad it's not the first thing 00:06:17.924 --> 00:06:23.104 you notice at all but if you look for it kind of that saison du pont kind of 00:06:23.104 --> 00:06:28.064 like twang to it there's a little bit it's kind of three quarters way back on 00:06:28.064 --> 00:06:30.584 the tongue on the sides is where i'm hitting it interesting. 00:06:30.584 --> 00:06:35.564 I'm looking for it i'm at least i used to be very very sensitive to that and 00:06:35.564 --> 00:06:38.984 i'm not detecting it so who knows. 00:06:38.984 --> 00:06:45.604 Yeah some people who make saisons feel that the light striking the skunking 00:06:45.604 --> 00:06:53.764 is part of what should be in the style right jester king King has been known to do that. 00:06:54.084 --> 00:06:58.844 Um, I presume that's part of the reason they chose a green bottle for this one, but I don't know. 00:06:59.324 --> 00:07:05.544 Um, and then, yeah, a lot of the traditional, um, Belgian Saison's phantom says 00:07:05.544 --> 00:07:08.384 on DuPont, you know, come into green bottle too. Um. 00:07:12.743 --> 00:07:17.623 I've had some really good Saisons and I've had some really bad Saisons. I think this one's. 00:07:17.763 --> 00:07:19.423 Oh, this is on the very, this is on the good side. 00:07:19.443 --> 00:07:19.803 I'm sure. 00:07:20.023 --> 00:07:20.343 Yeah. 00:07:20.423 --> 00:07:22.383 This is above average. 00:07:23.163 --> 00:07:28.543 It's not ridiculously complex. So that's where it loses points, if anything. 00:07:28.763 --> 00:07:32.863 Because, I mean, the thing about a Saison is there's, in general, 00:07:32.883 --> 00:07:34.963 it's light on flavor, so you can't hide anything. 00:07:35.363 --> 00:07:38.843 So if there's any flaws, they're going to stand out like crazy. 00:07:38.903 --> 00:07:39.023 Yeah. 00:07:39.103 --> 00:07:43.643 There aren't flaws here. but at the same time it also means very delicate flavors can come through. 00:07:43.643 --> 00:07:46.363 Yeah the brett is pretty subtle it's not like a 00:07:46.363 --> 00:07:49.183 leather it's not straight up leathery or any kind of funk 00:07:49.183 --> 00:07:52.243 or anything like that so the brettanomyces yeast that 00:07:52.243 --> 00:07:55.763 are in there are kind of subtle um what else 00:07:55.763 --> 00:07:58.543 did i want to say about this oh when you're saying it's one 00:07:58.543 --> 00:08:02.263 of the better ones you know there's that 00:08:02.263 --> 00:08:05.323 whole phenomenal there's like belgian style 00:08:05.323 --> 00:08:08.203 saisons like this and then there's 00:08:08.203 --> 00:08:11.083 like brew pub saisons sure right which 00:08:11.083 --> 00:08:14.123 are way you know too sweet they're 00:08:14.123 --> 00:08:16.983 never dried out they're almost like a 00:08:16.983 --> 00:08:20.803 wit beer they're almost like an um a blonde 00:08:20.803 --> 00:08:24.203 ale you know they're somewhere in there they're really not distinctively saisons 00:08:24.203 --> 00:08:28.963 and you know they used to be and probably still are a lot of locally locally 00:08:28.963 --> 00:08:35.723 produced things that are saisons that to me don't hold a candle to the good 00:08:35.723 --> 00:08:38.523 ones from belgium this one is in 00:08:38.523 --> 00:08:43.023 the group of ones that are comparable relatable to the ones from belgium. 00:08:44.994 --> 00:08:49.614 As it is, it is a wonderful plate, and I'm just looking for, 00:08:49.714 --> 00:08:51.894 you might even call it a wonderful sauce. 00:08:51.954 --> 00:08:56.914 I'm looking for the main dish that goes there, right? Because I think as a platform, it's fantastic. 00:08:56.974 --> 00:08:59.274 There aren't any flaws here. It's nice and dry, like you said. 00:09:00.054 --> 00:09:03.654 It's got the right amount of funk where it's not overpowering the funk, 00:09:03.734 --> 00:09:06.234 but it's there, so it just gives it that little edge. 00:09:07.054 --> 00:09:13.854 This would be a fantastic beer to go with a meal because it's not overpowering. 00:09:13.854 --> 00:09:18.534 it's drying you know it'll go good with lots of things a lot of the traditional 00:09:18.534 --> 00:09:25.654 things for me like a vinaigrette salad um you know some even this. 00:09:25.654 --> 00:09:31.154 Would go great with with meat I could see this going great with a gamey meat especially oh yeah I. 00:09:31.154 --> 00:09:36.314 Was thinking like a roast pork or something was where my head was going I. 00:09:36.314 --> 00:09:38.654 Think either one. 00:09:38.654 --> 00:09:40.094 This was some venison maybe, 00:09:45.094 --> 00:09:47.494 but it does feel like you. 00:09:47.494 --> 00:09:50.354 You're totally right it's not like telling us 00:09:50.354 --> 00:09:53.054 ongoing story it's shown us what 00:09:53.054 --> 00:09:56.714 it has and it continues to deliver what it has so you 00:09:56.714 --> 00:10:01.814 know it's like part of what makes a beer exciting here in the format of the 00:10:01.814 --> 00:10:05.654 show is a storyteller yes you know and this was a lot of storyteller this is 00:10:05.654 --> 00:10:09.054 one of those beers where if we were just drinking it while we're watching tv 00:10:09.054 --> 00:10:13.734 or something would be like oh that's just that more with a meal yeah that hits the spot this. 00:10:13.734 --> 00:10:17.854 Is this would be a fantastic meal beer so if you if you ever happen to be in 00:10:17.854 --> 00:10:25.754 the domain such uh of the area such that you might be able to get this pick this up save it for a meal. 00:10:27.054 --> 00:10:31.174 Yeah you don't you don't like i said before i'm gonna say it again you don't get, 00:10:31.854 --> 00:10:37.334 this kind of saison from a local brewery wherever your local is but you're a 00:10:37.334 --> 00:10:41.954 local brewery unless Unless your local is Bruges, you don't get this kind of 00:10:41.954 --> 00:10:43.594 saison from a local brewery very often. 00:10:47.531 --> 00:10:51.071 But, yeah, I mean, the problem with it not being a storyteller is that, 00:10:51.131 --> 00:10:53.111 therefore, we don't have much else to say about it. 00:10:53.271 --> 00:10:53.491 Yeah. 00:10:55.331 --> 00:10:57.691 It's maybe getting a little bit more tart. 00:10:57.831 --> 00:11:00.771 I'm getting… Is there a little apple juice thing in there? Do you get that? 00:11:00.831 --> 00:11:07.311 Apple juice. It almost has a bit of a gummy bear type flavor or something. 00:11:07.631 --> 00:11:09.971 Almost like a pineapple gummy bear or something like that. 00:11:10.731 --> 00:11:12.091 Maybe a dried pineapple? 00:11:13.291 --> 00:11:16.851 Yeah, maybe a dried… I was thinking like a gelatin. my first thought was like 00:11:16.851 --> 00:11:22.751 like the flavor everyone's tongue is different my first thought was like it 00:11:22.751 --> 00:11:27.371 gave me the feel of swedish fish but none of the flavor of swedish fish so then 00:11:27.371 --> 00:11:31.851 i was pivoting from there and that's where i got to like pineapple gummy bear but. 00:11:31.851 --> 00:11:37.351 Pineapple gummy i think they make pineapple gummy bears they probably do probably 00:11:37.351 --> 00:11:42.311 yeah i i think it's it's any of those are like a stretch because again there's 00:11:42.311 --> 00:11:45.071 not much of a story here so it's hard to so we're trying trying to figure out 00:11:45.071 --> 00:11:47.851 mappings and there there's definitely no one-to-one. 00:11:47.851 --> 00:11:49.571 Poetic man poetic license, 00:11:53.011 --> 00:11:57.711 okay so here's the question do we want to do the next light beer i think we 00:11:57.711 --> 00:12:02.631 do because the rest of the beers are big yeah so the next one is from hill farm 00:12:02.631 --> 00:12:04.831 blow out our pallets the non-conformist. 00:12:05.711 --> 00:12:08.591 Okay i need to finish this one okay. 00:12:08.591 --> 00:12:12.151 All right so while you're doing that i'll talk about the the nonconformist, 00:12:12.191 --> 00:12:16.351 which is, this is not the nonconformist. This is the nonconformist eight. 00:12:16.851 --> 00:12:18.651 There have been, I think there are nine. 00:12:19.571 --> 00:12:25.911 Uh, so this is version eight, 6%, um, released, uh, 00:12:28.211 --> 00:12:37.351 June, June 5th of 23. It is barrel age, Citra hops, American malted barley, 00:12:37.531 --> 00:12:40.111 Munich malt, organic Vermont malted wheat. 00:12:41.551 --> 00:12:46.931 And, um, it's aged in aromatic slash Gentian bitters barrels. 00:12:47.851 --> 00:12:51.731 So it's aged in bitters barrel. I assume that means, I assume that's like a 00:12:51.731 --> 00:12:54.671 alcoholic bitters, like Agostorta. Yeah. 00:12:54.671 --> 00:13:00.071 Yeah. It would be. I'm not familiar with the Gentia or whatever it is. 00:13:03.054 --> 00:13:10.914 So I'm going to try to pour us all equal amounts. I'm going to try to pour it equally clear. 00:13:12.954 --> 00:13:17.954 So I'm going to do a little, pour a bit in each glass. 00:13:18.014 --> 00:13:23.094 Jeff is trying desperately to make up for his last mistake. 00:13:25.994 --> 00:13:27.394 You're making a lot of noise though. 00:13:27.574 --> 00:13:28.814 Yeah, you're making too much noise. 00:13:30.534 --> 00:13:33.154 Sorry forgive me. 00:13:34.114 --> 00:13:34.714 Maybe, 00:13:36.834 --> 00:13:38.294 we'll see how the show turns out that. 00:13:38.294 --> 00:13:41.654 Smells I can smell it from here that's mine, 00:13:44.174 --> 00:13:44.774 left. 00:13:44.774 --> 00:13:49.354 And right I mean making mistakes constantly I. 00:13:49.354 --> 00:13:52.154 Think that you're gonna get funky yeasty stuff I. 00:13:52.154 --> 00:13:57.494 Don't want funky yeasty that is very funky for sure oh wow, 00:13:59.774 --> 00:14:05.034 okay so it spent three months in those bitters barrels and then seven months 00:14:05.034 --> 00:14:10.834 conditioning in the bottle so those aromas come from you think about blended 00:14:10.834 --> 00:14:14.654 bitters like the what's the name of that i say i guess i. 00:14:14.654 --> 00:14:15.274 Think you're sure i. 00:14:15.274 --> 00:14:17.054 Think about like i can store it. 00:14:19.354 --> 00:14:24.734 So ango angostura is very much like baking spices it's a lot of all spice and 00:14:24.734 --> 00:14:26.834 clove and And, you know, those kinds of things. 00:14:26.894 --> 00:14:32.714 This one comes across more like herbal spices. 00:14:32.794 --> 00:14:37.454 Yeah. There's like some rhubarb kind of flavor, like the aroma coming out of it. 00:14:37.734 --> 00:14:38.134 I just. 00:14:39.034 --> 00:14:39.554 Yeah. 00:14:39.614 --> 00:14:47.214 There's a spice in there that I'm picking up that I usually put in my homemade spaghetti sauce. 00:14:48.854 --> 00:14:51.694 I think I'm smelling some sage or something like that. 00:14:51.734 --> 00:14:53.834 I'm smelling some cashew. sage. 00:14:53.834 --> 00:14:56.654 Is definitely cashew. 00:14:59.095 --> 00:15:00.675 I'm not getting anything nutty or oily. 00:15:03.415 --> 00:15:09.475 It's the sage. That is definitely what I was trying to... 00:15:09.475 --> 00:15:10.015 I can buy that. 00:15:11.175 --> 00:15:17.075 So yeah, when I first poured the bottle, it was sitting a little over foot from 00:15:17.075 --> 00:15:19.975 my face, and I could just smell that bitters aromatics. 00:15:20.475 --> 00:15:24.955 Now my nose is in the glass, and I've become accustomed to it. 00:15:25.015 --> 00:15:28.135 I'm not noticing that pungentness anymore. 00:15:29.435 --> 00:15:36.435 The color is, well, so Shannon got the best, the clearest version, 00:15:36.695 --> 00:15:40.495 but it's still mostly the same, right? 00:15:40.555 --> 00:15:43.855 It's that Chardonnay color. Ours is a little bit foggier than Shannon's. 00:15:43.895 --> 00:15:45.375 Do we need to mix them? 00:15:45.815 --> 00:15:46.715 Well, we'll see. 00:15:46.795 --> 00:15:50.155 Let's see what they taste like. You know, I guess the solution, 00:15:50.375 --> 00:15:55.455 the right solution would be to decant the bottle into a decanter. 00:15:55.895 --> 00:15:57.455 And then pour it into glasses. 00:15:57.515 --> 00:15:57.955 Right? 00:15:57.955 --> 00:15:58.115 Right? 00:15:58.135 --> 00:15:58.535 Yeah. 00:15:58.575 --> 00:16:03.035 Because then I could stop pouring when I want to cut the yeast. 00:16:03.535 --> 00:16:04.035 Mm-hmm. 00:16:04.075 --> 00:16:06.655 And then it would be uniform in the decanter and then I could pour it in. 00:16:06.755 --> 00:16:11.415 Yeah, but we should save that for things like this because there are other places 00:16:11.415 --> 00:16:16.615 where I don't know whether it affects the beer or not to pour it twice, but. 00:16:16.995 --> 00:16:18.335 Well, you'll lose some carbonation. 00:16:18.415 --> 00:16:18.875 Yeah. Right? 00:16:18.895 --> 00:16:22.755 So, yeah, it's a trade on that whole thing. Look at those. Because this one 00:16:22.755 --> 00:16:25.715 I poured in each of our glasses. 00:16:25.775 --> 00:16:29.675 I went back to each glass three different times, right? 00:16:29.775 --> 00:16:35.175 So I tried so well to make sure we were getting equal strats out of the bottle. 00:16:35.295 --> 00:16:37.355 And Shannon's is still significantly clear. 00:16:37.355 --> 00:16:43.635 Yeah, but the bubbles on the top here, 00:16:43.835 --> 00:16:53.455 mine have this almost a copper reddish tint to it. Do you see that? 00:16:55.295 --> 00:16:56.555 I don't. 00:16:56.555 --> 00:16:57.195 Well, yeah. 00:16:58.796 --> 00:16:59.096 I mean. 00:16:59.096 --> 00:17:01.516 It's very light. 00:17:01.796 --> 00:17:03.796 You were right about sage. Okay. 00:17:03.796 --> 00:17:04.756 Okay, really? 00:17:05.736 --> 00:17:09.856 It's there, really strongly in the flavor. Very herbaceous flavor. 00:17:11.576 --> 00:17:11.936 Oh, wow. 00:17:13.276 --> 00:17:20.436 Yeah, it almost reminds me of a digestive or something where it has these big herbal-type flavors. 00:17:22.476 --> 00:17:27.896 It's dry. There's a little kind of bready tang to it. 00:17:28.796 --> 00:17:33.696 um i love the balance on this thing yeah i've had too many beers where they 00:17:33.696 --> 00:17:37.996 try to do like sage beer and it's like with a big malt backbone and that that 00:17:37.996 --> 00:17:43.336 undried herbal thing doesn't work for me but this dry herbal and it. 00:17:43.336 --> 00:17:46.036 Gives you the lightness plus the complexity which is nice. 00:17:46.036 --> 00:17:54.576 It's almost like a a really good loaf of bread that has a hint of sage. 00:17:54.576 --> 00:17:58.716 Yeah almost like a you know typically They'll put rosemary on the bread, 00:17:58.896 --> 00:18:00.936 right? Right. But it's that vibe. 00:18:01.176 --> 00:18:05.496 Yeah. It's maybe not the same herb, but it's that vibe of like that rosemary oil. Well. 00:18:05.536 --> 00:18:05.976 To me, like. 00:18:06.396 --> 00:18:12.056 Oh, yeah. Fresh bread that you get at an Italian restaurant where they put the 00:18:12.056 --> 00:18:16.756 plate of oil with the seasonings in it for you to dip it in. 00:18:17.216 --> 00:18:21.016 That's what it tastes like. That's exactly what it tastes like to me. 00:18:21.296 --> 00:18:25.576 With something extra because you get the, you get that like sage in, 00:18:25.616 --> 00:18:28.096 to me, like right in the middle of my tongue. and then it turns into a tang. 00:18:28.696 --> 00:18:33.936 So the sage fades, but in the instant you put more beer in your mouth, the sage comes back. 00:18:34.716 --> 00:18:35.176 But. 00:18:35.176 --> 00:18:42.916 Then I think that aromatic jumps into your nose and then you're left with the tanginess in the taste. 00:18:45.536 --> 00:18:46.616 I like this. 00:18:46.816 --> 00:18:52.616 This is really good. There's, I mean, this is very, very unique. 00:18:54.216 --> 00:18:56.756 I don't think, I can't say I've ever had a beer like this. 00:18:56.936 --> 00:18:57.116 Mm-mm. 00:19:00.467 --> 00:19:05.387 Going to have to figure out what aromatic Gentian bitters are, if we can get some. 00:19:06.387 --> 00:19:08.027 I mean, it sounds like what you really want is a barrel. 00:19:13.807 --> 00:19:17.227 Well, we're not going to rush through this beer, so let's talk about something else. 00:19:17.227 --> 00:19:17.727 No, we're not. 00:19:17.867 --> 00:19:24.567 Shannon and I have a new favorite or top-tier TV show. And Greg, 00:19:24.687 --> 00:19:25.667 I think you need to watch it. 00:19:26.007 --> 00:19:29.967 So, you can say what it is. I've seen the stuff. Okay. 00:19:30.107 --> 00:19:34.587 Yeah. It's called The Bear. It's an FX show. I think it's airing primarily on Hulu. 00:19:35.827 --> 00:19:42.607 It's a show about a chef who has worked at some of the world's best restaurants. 00:19:42.687 --> 00:19:48.647 Like, he was running the kitchen at the French Laundry and comes back to Chicago 00:19:48.647 --> 00:19:51.347 to run his dead brother's sandwich shop. 00:19:51.927 --> 00:19:56.927 but the plot the the that arc really doesn't matter it's just the canvas that 00:19:56.927 --> 00:20:00.307 everything's painted on it's a character study it's the kind of thing you'll 00:20:00.307 --> 00:20:08.087 like yeah it's um it's a lot like there's a lot intense it's yeah that's. 00:20:08.087 --> 00:20:09.827 The reason why i don't think i like it oh. 00:20:09.827 --> 00:20:10.807 I think you will. 00:20:10.807 --> 00:20:13.727 I mean i'm not a fan of the intense stuff i'm not a fan of those. 00:20:13.727 --> 00:20:20.247 Neither am i intense in like argument personal interactions like talking over 00:20:20.247 --> 00:20:23.267 each other and stuff like that like yeah it just it's chaos that. 00:20:23.267 --> 00:20:29.447 That always that rarely that is more likely to give me a headache than anything else so. 00:20:29.447 --> 00:20:33.407 I we started watching it what two nights ago. 00:20:33.407 --> 00:20:39.887 No it took us about four days to get through though did it okay what's nice 00:20:39.887 --> 00:20:43.127 is they're like mostly 30 minute episodes so are. 00:20:43.127 --> 00:20:45.707 They even 30 it seems like they're so short. 00:20:45.707 --> 00:20:50.387 They seem to vary from like 24 to like 35 somewhere in there um. 00:20:51.387 --> 00:20:51.987 I 00:20:54.307 --> 00:20:55.627 can't watch it. 00:20:58.119 --> 00:21:03.759 If I've had a really stressful day, because it just makes it worse. 00:21:05.039 --> 00:21:08.599 It just compounds it. Last night, 00:21:08.879 --> 00:21:14.119 so Thursday night, we watched one of the episodes, which was the most intense 00:21:14.119 --> 00:21:20.459 episode that I think in all two seasons that are out. 00:21:20.459 --> 00:21:24.759 um i checked out because 00:21:24.759 --> 00:21:28.059 i i just i couldn't handle the stress 00:21:28.059 --> 00:21:30.819 it was you know it was too much for 00:21:30.819 --> 00:21:33.819 me so i kind of checked out and then i ended up falling asleep 00:21:33.819 --> 00:21:37.179 and i don't know how i fell asleep watching this 00:21:37.179 --> 00:21:40.799 episode because it was crazy intense 00:21:40.799 --> 00:21:43.419 and in good so last night and the 00:21:43.419 --> 00:21:46.559 reason i know that is because then last night we watched 00:21:46.559 --> 00:21:49.639 it and i had a good day yesterday yesterday 00:21:49.639 --> 00:21:52.499 it wasn't as stressful plus it was 00:21:52.499 --> 00:21:55.479 friday so we've got the weekend to 00:21:55.479 --> 00:21:58.759 recover from the week and so i 00:21:58.759 --> 00:22:01.399 had a different completely different mindset and we 00:22:01.399 --> 00:22:04.559 re-watched it and it was so 00:22:04.559 --> 00:22:14.379 good i think that i mean you're kind of like me in that way you can't the stressful 00:22:14.379 --> 00:22:22.319 stressful situations like that is just like shut down you know so i would recommend i. 00:22:22.319 --> 00:22:27.219 Don't i wouldn't say that it's more like i just i don't need more of that. 00:22:27.219 --> 00:22:34.939 Yeah okay yeah but it is really really good and i would recommend you watch 00:22:34.939 --> 00:22:39.799 it on a weekend on it so i guess in a period of time when you're not working intense. 00:22:39.799 --> 00:22:44.119 Better call saul episode or scene that you can think of like is Is that too 00:22:44.119 --> 00:22:46.299 hard? Can be. Can be? Okay. 00:22:46.679 --> 00:22:51.299 This is a little bit worse. The episode that we're talking about is episode 00:22:51.299 --> 00:22:52.719 two, season six, called The Fishes. 00:22:52.839 --> 00:22:52.999 Yeah. 00:22:53.039 --> 00:22:57.139 And it's this family thing. It's set five years before the current storyline. 00:22:58.739 --> 00:23:02.119 And it's basically Christmas dinner of the seven fishes. 00:23:02.319 --> 00:23:07.819 But a family who just whoever talks the loudest is smartest kind of thing. 00:23:09.979 --> 00:23:14.299 And it was so loaded. You might have seen what I posted on the Discord, 00:23:14.399 --> 00:23:20.959 but it's so loaded with cameo stars as Bob Odenkirk, John Mulaney, Jillian Jacobs, 00:23:21.399 --> 00:23:29.039 Sarah, a girl from American Horror Story, Sarah Paulson. 00:23:30.899 --> 00:23:31.739 What's her name? 00:23:32.199 --> 00:23:38.359 Jamie Lee Curtis plays the mother and she plays this like borderline personality disorder. 00:23:38.639 --> 00:23:40.699 Like, oh, my God. Yeah. 00:23:42.292 --> 00:23:45.472 She'll probably win an Emmy next year for like supporting actress kind of thing. 00:23:45.512 --> 00:23:48.252 Cause like it's unreal. Um. 00:23:49.052 --> 00:23:52.432 So, um, you're not the first person to recommend this to me. 00:23:52.752 --> 00:23:57.372 Um, my sister also recommended the bear to me and she gave me episode to watch. 00:23:57.752 --> 00:24:00.152 Wasn't this one. It was the next one. In fact. 00:24:00.232 --> 00:24:00.672 Oh. 00:24:00.672 --> 00:24:02.292 So that's interesting. 00:24:03.132 --> 00:24:03.852 That's funny. 00:24:03.952 --> 00:24:08.452 So I think you could watch the fishes standalone. The next episode is a redemption 00:24:08.452 --> 00:24:10.732 arc for the shitty ass character. 00:24:10.732 --> 00:24:16.092 and um i don't know if it stands alone and we didn't like it as much because 00:24:16.092 --> 00:24:20.732 it was a feel-good episode and i don't know if like that's not why we watch 00:24:20.732 --> 00:24:23.992 tv is for everything that goes well you know that kind of thing i. 00:24:23.992 --> 00:24:31.172 Mean it it felt like it was a a an episode of the show that that was deliberately 00:24:31.172 --> 00:24:36.252 she was trying not to to she she you know was trying not to get me stressed out. 00:24:36.252 --> 00:24:39.392 Shannon's daughter-in-law said that's her favorite episode, too. 00:24:40.172 --> 00:24:43.972 She's like, the next one's better. And we watched it. We're talking about fishes. 00:24:44.572 --> 00:24:48.972 And we watched it. We're like, I mean, I see why, but no, it's not better. 00:24:49.072 --> 00:24:59.732 I can see why because there's validation for Richie. 00:24:59.952 --> 00:25:03.692 Ricky? Ricky? Whatever his name. He's validated finally. 00:25:03.692 --> 00:25:12.872 finally and that was really really needed um so i can see why people like my 00:25:12.872 --> 00:25:17.252 daughter-in-law and stuff would say that that was their favorite episode um 00:25:17.252 --> 00:25:21.212 he was an unlikable character before that right so like. 00:25:21.212 --> 00:25:26.512 I mean really unlikable like like you're like why don't they fire this guy you know like that's. 00:25:26.512 --> 00:25:33.092 Yeah but the episode before the acting is just, 00:25:34.788 --> 00:25:41.008 by far i think the best acting i've ever seen on a on a. 00:25:41.008 --> 00:25:43.648 Television on our discord say that he says it's the 00:25:43.648 --> 00:25:46.588 best episode of tv that acting he's 00:25:46.588 --> 00:25:50.248 seen so jason said that too um i'm 00:25:50.248 --> 00:25:53.108 not saying it's definitely the top five it's good oh 00:25:53.108 --> 00:25:56.708 yeah i was reading up on it and there's a 00:25:56.708 --> 00:26:00.028 scene at the the dinner table where it comes to the climax right 00:26:00.028 --> 00:26:03.808 and um they just 00:26:03.808 --> 00:26:06.708 let the scene run they had three cameras with long lenses and 00:26:06.708 --> 00:26:10.648 there's shots of like bobo and kirk like right there where he's egging on the 00:26:10.648 --> 00:26:15.228 other guy and stuff and it looks like he's set up you know yelling at the camera 00:26:15.228 --> 00:26:19.368 but he was yelling at the other guy this guy they had the camera on the long 00:26:19.368 --> 00:26:25.188 lens able to get in there and it's yeah it's intense and maybe you don't like it but maybe. 00:26:25.188 --> 00:26:29.268 I mean like i'm i'm not opposed to it but i've got a lot of stuff in front of 00:26:29.268 --> 00:26:33.408 me uh speaking of which i will let's get to the next beer and then i'll talk 00:26:33.408 --> 00:26:36.728 about okay let's get to let's. 00:26:36.728 --> 00:26:38.768 Get this one out of the way although. 00:26:38.768 --> 00:26:43.988 I don't want to i know i just want to sit here and enjoy it this is the non-conformist 00:26:43.988 --> 00:26:49.548 from hill farms that uh-huh uh this herbal saison is freaking baller yeah. 00:26:49.548 --> 00:26:54.948 So what would be next on on our list. Where do we go? I don't think we want 00:26:54.948 --> 00:26:56.408 to go barley wine necessarily. 00:26:57.408 --> 00:27:00.968 No, let's go to douse maybe? No, let's do these then next. 00:27:01.208 --> 00:27:01.388 Okay. 00:27:01.428 --> 00:27:03.728 I think I need to rinse my glass though. 00:27:04.068 --> 00:27:04.948 Just want it right there. 00:27:06.559 --> 00:27:09.759 And a dump bucket. We found the dump bucket. 00:27:09.759 --> 00:27:11.399 And the dump bucket. 00:27:13.079 --> 00:27:17.579 Yeah, so it was on a low shelf, pushed in the way back in the shed, 00:27:17.619 --> 00:27:19.259 and then I found it a while ago. 00:27:20.239 --> 00:27:23.839 And I thought I brought it into the basement last time, last show, 00:27:23.979 --> 00:27:25.859 but it was still out in the shed. 00:27:25.959 --> 00:27:30.479 So I made sure I paid attention to where I left it. 00:27:30.479 --> 00:27:34.699 But the dump bucket, for people who no one probably remembers, 00:27:35.119 --> 00:27:43.119 but when Ian Heiser-Bush sent us out to Wyoming, they housed us at the Four 00:27:43.119 --> 00:27:47.039 Seasons in Jackson, Wyoming, at a ski resort. 00:27:47.199 --> 00:27:49.099 One of the places I really want to go. 00:27:49.099 --> 00:27:53.839 And when we walked into our hotel rooms, there was this Bud Light bucket with 00:27:53.839 --> 00:27:58.899 Budweiser beers, the different brands, the Michelobes and the Shock Tops and 00:27:58.899 --> 00:28:01.039