Greg: CBR episode 519 on May 17th, 2024.
Jeff: Nice blend there, Greg. Gotta say, you really can do those intros.
Jeff: Welcome back to Craft Beer Radio, people here in the room. I guess we had a spring break. Yeah.
Jeff: A bit of a spring break. We haven't done a show since before we left for Atlanta.
Jeff: yeah january so february yeah it's been a bit of a break it's been a minute
Jeff: uh we've been traveling greg's been traveling and then we traveled some more so.
Greg: Just ended up that way yeah what are you gonna do but.
Jeff: Greg traveled to a very nice place with a very nice beer.
Greg: Yes this is a spotted cow from new glaris uh brewing company this is available
Greg: only in wisconsin so when i posted it to our discord which reminder to everybody
Greg: check out our discord um and now jeff is looking for i.
Jeff: Got everything here but the bottle opener.
Greg: There you go thank.
Shannon: You greg,
Shannon: these.
Greg: Jingles i don't know if you'll be able to even hear them with the ai we
Greg: have post-processing but all my keys jingle
Greg: jingle as he brings out the spotted cow now this is a uh farmhouse ale technically
Greg: or at least what that's what they call it it's it's kind of it's a it's a lager
Greg: with some flavor basically uh if you ask me and it's um it's great,
Greg: Although they do it in cans now.
Jeff: Okay.
Greg: And what I found was that I liked it in the bottles more than the cans.
Jeff: Uh-oh.
Greg: But I have a theory as to why.
Jeff: Okay.
Greg: And that's why there are two other bottles here.
Jeff: Oh, I'm guessing. I'm guessing it has something to do with light striking.
Greg: No, that's not. Because like I said, it was better in the bottle.
Jeff: Well, right. Right, but maybe it's a Saison-y thing where it's better with a
Jeff: little bit of light strength.
Jeff: So I thought the two other bottles that you were talking about were going to
Jeff: be you had out on the counter for a week and out on the counter for two days or something.
Greg: No, these have all been in the fridge in the same spot since the beginning of April.
Shannon: Okay.
Jeff: All right, so beer pours. I poured it very just incrementally in each little glass.
Jeff: So we all got kind of the same amount of, um, haze and what,
Jeff: and it is hazier than I would have expected it to pour.
Jeff: Um, I didn't even like drain the bottle. I left most of the sediment in the bottom.
Greg: Well, it's got lots of yeast in it. You'll be able to tell when you taste it.
Jeff: Okay.
Shannon: Yeah.
Jeff: It's a golden color with, um, very hazy. It looks like a mix between a half a Bison and a wit beer.
Shannon: Yeah.
Greg: It's got that kind of banana stuff up front. Ooh.
Greg: A little bit of the candy, the circus peanuts, too.
Jeff: Okay. First thing I was smelling was like a crackery malt, like a biscuit or something like that.
Greg: Oh, yeah.
Jeff: And then kind of some hops, you know, like a noble hop or something like that,
Jeff: a little spicy. Yeah. A little floral. Yeah.
Greg: It's got a lot of good flavor on it.
Jeff: Mm-hmm.
Greg: Um, very flavorful, pretty mild, not going to blow you over with flavor.
Jeff: Did we, we used to call this a cream ale, right?
Greg: Mm-hmm.
Shannon: Yeah.
Jeff: And now you're saying it's labeled as a farmhouse. So maybe it always was labeled
Jeff: as a farmhouse. I don't know.
Jeff: But, um, you know, like there is, I think there was a little bit of that sweetness
Jeff: from the malt that I don't know if there's corn in the grain bill or not.
Jeff: Cremel typically has some corn in the grain bill, but the flavor still goes
Jeff: that way, especially if you're expecting it.
Jeff: You need a little bit of that kind of sweet, malty.
Greg: I think it makes sense. You know, Wisconsin's going to be out there where there's
Greg: going to be lots of farms in that area of the country and lots of corn.
Jeff: Very smooth, subtle.
Shannon: Tastes like an alagash.
Greg: Yeah it has it is a lot of character from its from its yeast um which is you
Greg: know not what you expect for like a flagship beer in general like the the beer
Greg: that is the the thing that's like oh everybody wants to try it because you can't
Greg: get it and it's just this subtle little
Greg: beer it's not like the most amazing thing ever i like it,
Greg: it's everywhere there like it is everywhere and in the at the airport on the
Greg: way out they had like you could buy 24 packs of the cans there or six or six
Greg: or yeah 12 packs of the cans that's awesome Um,
Greg: so my theory is that the reason why I thought it was better in the bottles and
Greg: the cans is because every time I had it there, I did not pour it into a glass.
Greg: Okay. So I was drinking it directly from the vessel and I think this tastes great out of the bottle.
Shannon: Huh. Interesting.
Greg: And I don't think this tastes very good. Like it doesn't, it,
Greg: it, it loses a lot out of the can.
Jeff: Oh, I thought you were going to say it loses a lot in the glass.
Jeff: I thought you were saying, oh, okay.
Greg: No, it's great in the glass.
Jeff: Okay.
Greg: But, um, I think this is like, this just works really well in the bottle.
Greg: That's why I have those bottles and you could try it if you'd like.
Greg: Maybe we can wait till later.
Shannon: Yeah.
Jeff: I mean, I don't know. It would be more of.
Jeff: Yeah, I mean, ultimately, it would be cool to have a can, a bottle, you know.
Shannon: To be able to try it all.
Jeff: Yeah. Let's go back to Wisconsin to get that.
Greg: You can wash out one of those cans, put some in there.
Jeff: There you go.
Shannon: Yeah.
Jeff: That would be a perfect experiment. No flaws there.
Shannon: No.
Jeff: All right. So that was a new Golaris, because Greg was out in Minneapolis, right?
Greg: Wisconsin.
Jeff: Wisconsin.
Greg: I was in Milwaukee.
Jeff: Milwaukee. That's it. you had your big corporate um trade show thing out there nice and next.
Greg: Year san francisco.
Shannon: Nice maybe we'll see.
Greg: There's nice parts of san francisco.
Shannon: Oh yeah i went i don't know what five years ago i guess but there's a lot of
Shannon: like gross marks too yeah.
Greg: So i want to check out those redwoods again.
Jeff: Oh yeah i've never been out there oh.
Greg: They're below your mind they're just taller than skyscrapers like what so.
Jeff: Greg missed the eclipse because he was out in wisconsin yeah on that day but
Jeff: shannon didn't no i didn't got to we uh the weather you know was pretty dodgy
Jeff: all over the place so what we did was i couldn't sleep i was a kid waiting for
Jeff: christmas morning kind of thing, right? So no sleeping for me.
Jeff: I think I got up at 1.30 in the morning, hit the road by like 2.15, probably before that.
Jeff: And when we left,
Jeff: When we left, it seemed like our best odds were like having to go all the way
Jeff: out to almost Indiana, like Western Ohio.
Jeff: So we drove and got to my first proposed location by 6 a.m.
Jeff: And still kind of cloudy. The weather report, as I was driving those four hours
Jeff: across Ohio, better skies opened up closer to home.
Jeff: I drove past, you know, areas where there were better skies. So that was annoying.
Jeff: But we found a place called Van Wert.
Jeff: Small little town, tons and tons of people from Michigan and Grand Rapids like went to there.
Jeff: Like it was like little Michigan, but it worked out well.
Jeff: There was a high haze in the sky, but got to see the eclipse.
Shannon: That is beautiful.
Jeff: Shannon. Yeah, she, she gets it now. And what was really cool,
Jeff: which I didn't expect was last time we saw the eclipse, it was during a solar minimum.
Jeff: This time it's during the solar maximum, and you can see the prominences with
Jeff: your naked eye. You've seen the photos, right?
Greg: Yeah, yeah, yeah.
Jeff: It was like, what? I wasn't expecting that at all. So that was so cool.
Jeff: All right. This beer is one we picked up on our way to Atlanta.
Jeff: We spent the night in Knoxville, Tennessee, and there's this brewery called
Jeff: Zul, X-U-L Beer Company. Um, and one of the best breweries I've been to in a long time.
Jeff: So hopefully the beer has held up since the end of February and we can try this
Jeff: one. This one is called Rhymes with Dimes.
Greg: Rhymes like dimes.
Jeff: Rhymes like dimes.
Shannon: From Zool.
Greg: There are no dimes. There is only Zool. Zool.
Greg: Uh, Citra, Galaxy, Nelson. It says, uh, Ode to the King, Rest in Peace.
Greg: Oh, this is an ode to MF Doom.
Greg: MF Doom.
Jeff: They had a ton of trademark infringing merch.
Shannon: That's right. It seems like so long ago. Yeah. So much has happened since then.
Jeff: All right so you read the hops off you said citra and galaxy and all those tropical
Jeff: fruity dried fruit tops all the lovelies,
Jeff: aroma that's cool can't you guys just wait.
Greg: Here about a half hour yo keep going i'm trying to find the mf doom.
Jeff: All right uh comes across guava e for me uh it's a a little um a little oniony
Jeff: in the on the side but it's not really overpowering but i think it is there i.
Greg: Don't there is a really cool mf doom instrumental i'm trying to find it keep going.
Jeff: The beer uh is a hazy ipa and the flavor nice creamy mouthfeel full mouthfeel
Jeff: brings us tropical hops.
Jeff: It has a little bit of a straw flavor to it.
Shannon: What do you got? It's still just as good as it was when we got it at the brewery, I think.
Shannon: I think it sat, well, these last couple of months, very fruity, very tropical.
Jeff: Talk into the mic, not to me.
Shannon: Very tropical. Sorry.
Greg: This is not what I was thinking of, but hey, it's pretty cool. MF Doom.
Jeff: I am not familiar. I wouldn't have recognized the name MF Doom.
Greg: He wore like a kind of a Mexican wrestler thing.
Jeff: A luchador.
Greg: Yeah, a luchador thing.
Greg: Yeah, so definitely guava-y on the nose.
Greg: Lots of those tropical notes. The very hazy.
Jeff: What goes with this hazy more so than tons and tons of hazies I've had recently
Jeff: is this one has that creamy velvety body to
Jeff: go with it i was almost wondering like if
Jeff: i had lost the touch to taste these
Jeff: because there's been so many hazies lately where the body is kind of thin and
Jeff: chalky and astringent and i'm like they're just not as delicious as they used
Jeff: to be and this one has the body that makes the whole thing more luxurious your ears there's.
Greg: A beat there's a song um from mfdm called one beer uh there's also a song called
Greg: rhymes like dimes so it's up to you.
Shannon: It's so smooth. It's very, like, velvety smooth.
Jeff: Yeah, we actually left here to try out more Knoxville breweries,
Jeff: and it was one of those things where it was like, we should have just stayed put.
Jeff: You know, because they were head and shoulders better than the next.
Greg: Best brewery in town.
Shannon: I think this is it.
Greg: This is the one. Yeah, this is the instrumental.
Shannon: Is that where you discovered your shirts too?
Jeff: Yeah I don't know if they're my new favorites,
Jeff: I like them They're my new favorites, Anya There's a
Jeff: flannel company called Dixon and they make
Jeff: these shirts that can be collectible they do limited runs of flannels and stuff
Jeff: like that and there's people that do collect them but they had a pop-up at Zool
Jeff: and I decided to buy a couple and they're nice I would have never thought there
Jeff: was a difference from one flannel to another.
Jeff: It's just a shirt, right? There's buttons and a collar and sleeves.
Jeff: But these Dixon flannels are pretty freaking nice.
Shannon: It even has the little glass cleaner on the inside of the shirt.
Jeff: Yeah, in the bottom corner on the inside of the thing, there's a little triangle
Jeff: of microfiber for glasses and stuff.
Greg: Oh, that's nice.
Jeff: So they put that there. A lot of it's a lot of motorcycle culture,
Jeff: too. So one of the ones I got instead of buttons, it snaps.
Jeff: So like you're on your bike and just kind of rip the thing open to,
Jeff: you know, ventilate and stuff like that.
Jeff: What else? I don't know. It's a nice cut. I like like them. So they're nice.
Jeff: Yeah, I got a set of new shirts.
Jeff: I bought four of them thinking that both are collectible.
Jeff: Maybe I'll sell one or two of them, you know. I'm just going to keep them all,
Jeff: All right. That was rhymes like dimes.
Jeff: And where do we want to go next?
Jeff: Since that was so enjoyable, why don't you grab the beer over there?
Jeff: Because that's another IPA from Zool.
Jeff: It's going to be Zool Central tonight.
Shannon: Which one is this one?
Jeff: This one is 8-Bit Sunset. What? 8-Bit Sunset.
Jeff: 8-Bit like the video game.
Greg: Yeah, I have a feeling that... I've seen this before, or we've done...
Greg: I mean, we've done very... I mean, a lot of brewers have...
Jeff: Shoebrew did those.
Greg: Grew up in video games.
Jeff: Shoebrew did a bunch of those pixelated IPAs. Probably what you're thinking of.
Jeff: Like the 8-4 we did not too long ago, right? That was an ode to the last level of Super Mario Bros.
Shannon: Right, right, yes.
Jeff: Would you give me your glass there i need.
Shannon: To finish my i'm just enjoying this one i want to savor it we.
Jeff: Gotta keep the show live for the we don't do that for the listener so i know okay Okay.
Shannon: There you go.
Shannon: Let's see.
Greg: I'm on their site now. I'm trying to find their beers. Are you sure? Recent collabs.
Jeff: So while he's looking, I can read the label here. It has Citra,
Jeff: Citra Incognito, Citra Cryo, Citra Spectrum, and Passion Fruit.
Jeff: So a little bit of Citra in here.
Shannon: A little Citra.
Jeff: And uh in collaboration with bearded iris brewing i don't know where bearded
Jeff: iris is doesn't say again zool is in knoxville tennessee highly recommend.
Shannon: Definitely going back there again next year when we go back out.
Jeff: Okay i won't argue and we're not going to go run to the other breweries No.
Shannon: We're just going to say that.
Jeff: This one has a little bit of a grittier aroma. It's a little more...
Jeff: dank i guess yeah but it's still some tropics in there but then i got this weird
Jeff: like unexpected floral thing pinching through there's.
Greg: An orange blossom thing in there.
Jeff: Okay yeah orange blossom and there's something that's almost like um like a
Jeff: like uh some kind of candy aroma like a peach jolly rancher or sweet tart or
Jeff: something Something like that, like aroma-wise.
Shannon: I'm picking up a leathery.
Jeff: Can I smell your glass? Make sure that the can didn't give us different layers.
Jeff: Nope, smells the same to me.
Shannon: Okay.
Jeff: I'm not saying.
Greg: There's a dankness in there that I think is coming through. It's kind of leathery, yeah.
Shannon: Mixed with the fruity citrus.
Jeff: Yeah, I'm not saying that there's not leather. I'm just saying you don't have
Jeff: something in your glass that's not in mine.
Greg: It's fruit leather.
Shannon: Oh. are you serious are you joking now i smell strawberries see.
Jeff: When you say fruit leather i do smell fruit roll-up like that concentrated like.
Greg: Yeah i was kind of joking but kind of now joking in the sense that it's fruity
Greg: and therefore that's why it's leather but yeah.
Shannon: I don't get any of that like dusty library kind of leather smell that.
Jeff: We a vocabulary the way we define it often is that kind of dusty leathery barn
Jeff: library den thing i'm not getting that.
Shannon: No it's almost just like a and now i'm just smelling strawberry i don't know
Shannon: why that's the only thing that stands out but before it was kind of a musty
Shannon: aroma mixed with With the citrusy? Yeah.
Greg: Yeah. It doesn't taste too dank.
Jeff: The flavor brings big fruits. For me, it's peach and strawberry,
Jeff: I think, is what I'm getting.
Greg: Yeah. With a little resin-y. That's where some of the dankness comes from. It's not as, like.
Shannon: Bright as the last one, right?
Greg: The other one was really bright and shiny.
Jeff: Take a small but quick sip and drag it across your tongue.
Jeff: Kind of suck it across your tongue. and you get like this like super candy flavor,
Jeff: almost like cotton candy, like peach flower cotton candy or something like that.
Greg: Nope. No? Nope.
Jeff: You brought in air. I meant just kind of like without air, just kind of roll
Jeff: it past your tongue quickly.
Shannon: You don't get it? Mm-mm. I do, but it's more like,
Shannon: maybe it's just because I've been eating saltwater taffy. But to me it's...
Jeff: Pallet drift. It's okay. It doesn't mean you're wrong. It just means those are
Jeff: the connections you're likely to draw or things you've drank and ate recently.
Jeff: So this one probably isn't as overall luscious as the last one,
Jeff: but it has facets that are amazing.
Greg: Don't get me wrong. This is really tasty. And if you had those at a bar,
Greg: you would not be disappointed.
Jeff: I mean, it's like if I had to pick one or the other, one's like just a pleasant experience.
Jeff: And this one has, oh, there's like four things in there that are just drawing my attention.
Jeff: It's like which experience is better depends on what you're looking for.
Greg: I feel like this one's a little bit more bitter. I feel like this one is a little
Greg: bit more, um, the fruit is less tropical and it's more or less.
Greg: Ideally tropical is more traditionally travel like oranges and things like that. Right.
Greg: So, uh, there's a bit more of an earthiness to it.
Jeff: Yeah, I agree. The, the resiny dankness that's in there, which is a total undertone
Jeff: to the whole thing, but it does change the tune of the beer.
Greg: So I'm thinking if I'm sitting watching a sunset, eight bit,
Greg: of course, like, you know, so the sun is a block.
Jeff: Like the intermission in Top Gun, right?
Jeff: The Top Gun video game, there was an intermission when you see the sunset.
Greg: Everything's blocky.
Jeff: That's PJ, he knows.
Shannon: I know.
Greg: And, um, But, you know, this is a nice beer to sit there and watch the sunset with. I get it.
Jeff: The more I drink it, I think I would, I mean, I'm not, I am going to spoil my rankings.
Jeff: I think this one, as I'm getting to the bottom of my sample,
Jeff: has surpassed the last one.
Shannon: It's really good. I just really taste the strawberry and I love that strawberry flavor.
Shannon: flavor that's just really popping out.
Greg: That's so odd because to me there's like no strawberry really yeah um it is
Greg: a lot of orange to me um almost.
Jeff: Like sunny delight or something right like a little.
Greg: Kind of yeah like.
Jeff: A little bit i mean i think the peach is better like then you know there's not
Jeff: like a nectarine or anything.
Greg: There's a peach at the end i think we're this like i'm not,
Greg: not tasting strawberry but it's not at all a dominant flavor in my mind it's
Greg: like i can i can totally get where you're coming from and your tongue is your
Greg: own so you're not wrong about what you're tasting but yeah to me orange and
Greg: i think peach at the end is a good call.
Jeff: Don't forget there's actually passion fruit in this beer.
Greg: Yeah and that i can't like i don't have enough experience with passion fruit
Greg: to be able to pick that out and say that's passion fruit and it's not as at
Greg: least to me it's not as um obvious to say guava when i taste like yeah that's guava yeah.
Jeff: I get you now that i remind that i kind of especially towards the bottom bottom
Jeff: seems a little bit thicker like a little bit of the purees still in there or
Jeff: something i bet you if i poured the dregs of the can out i'd get like a bunch
Jeff: of passion fruity bits you know.
Greg: Do it do it.
Jeff: A lot cloudier super milky hazy,
Jeff: Oh, that's bitter. That's all the bitter bits too.
Shannon: Yep.
Jeff: That brought all the bitter bits. All the, all the cryo, citra, spectrum, incognito.
Greg: Citra, cryo, citra, incognito, citra, spectrum.
Shannon: Wow.
Jeff: That's, that's like, do you want to taste extremely, extremely like tongue-wrecking hop resins?
Jeff: Yeah. It's, it's, it's, it's best without that.
Greg: There's not a lot of flavor there. There's just scratchiness.
Greg: I can see how mixed in with the rest of the beer it would work.
Greg: But at the end, it's just kind of, oh, we're scratching your tongue.
Greg: But it's not like Bittrex bitter, right? It's not like...
Greg: For those who don't know, Bittrex is the most bitter chemical there is.
Greg: It's chemically designed to be only bitter, basically.
Greg: And they put it in cleaning stuff.
Shannon: I wish we had more of both of those last two.
Jeff: Well, we'll just have to get back to Knoxville.
Shannon: Well, February.
Jeff: Yep. So after we went to Knoxville, we went to Atlanta for a conference called WorkbenchCon.
Jeff: It's a conference for maker influencers and stuff like that.
Jeff: So there was a bunch of YouTubers and Instagrammers and stuff there.
Jeff: And Chin and I are doing a little bit of that with Gnarly Burl brand,
Jeff: making in our shed and stuff like that. so it was a ton of fun going down there
Jeff: we got to meet a bunch of the people that we watch on youtube and.
Shannon: Everyone i wanted to meet.
Jeff: Yeah i.
Shannon: Got to meet and got a picture taken with them cool.
Jeff: And and they also i mean they're really nice yeah they're super nice i mean
Jeff: they're not they're not really like they're not ala celebrities you know none of them are that well.
Greg: It's like when we when people met us at savor right like and then they were
Greg: like oh my god we're like we're just we're We're just two schmucks.
Greg: So give me a brewery and a name.
Jeff: This is another Zool.
Greg: Another Zool.
Shannon: Another Zool. You don't know how hard it was to save one of each of these.
Shannon: When we were at the conference, because we already had these and we had to keep
Shannon: them in the fridge in the hotel.
Greg: I had three new Clarisses in my fridge. Three of those.
Greg: Great, like wonderful beers that would be amazing almost any time.
Greg: Oh my God. Blood came out of that.
Jeff: This is Betty's Blueberry Cobbler.
Shannon: Oh, I remember this one.
Shannon: Do you remember?
Jeff: So they don't just do good IPAs over at Zool. They do amazing fruity things, too.
Jeff: Like, they had peanut butter and jelly, which you've had other peanut butter
Jeff: beers or peanut butter and jelly beers. Sure have. Yeah, they're kind of gimmicky.
Jeff: The Zool one was downright good.
Shannon: Oh, phenomenal.
Greg: Blueberry cobbler, gluten-free, sour with blueberry, vanilla,
Greg: cinnamon, and brown sugar. this beer does not contain lactose.
Shannon: What does it call again i'm sorry i didn't write it down betty's.
Greg: Blueberry cobbler 6.4 it is well i mean it looks like a blueberry drink yeah
Greg: uh it's got that purple color like purple like did you put food coloring in
Greg: this purple lacing yeah um.
Shannon: I I think it looks like syrup.
Greg: Yeah, it looks like blueberry maple syrup or something like that.
Greg: Yeah, the blueberry that, like, a lesser brewery might put food coloring in
Greg: here, but here you figure it, no, this is just how it came out.
Jeff: And then you jump onto the aroma, and it's not blueberries. It's like cinnamon
Jeff: and other, like, pie spices and things like that.
Greg: Oh, there's blueberry, but there are pie, there are spices.
Jeff: But it leads with the spices.
Greg: No, actually, weirdly, the first thing was blueberry. Then the second step was
Greg: all the spices. So, I mean, you know, it's however your nose and brain decides to, uh.
Jeff: So it smells like, yeah, it smells like, um, yeah, now I'm getting the mix.
Jeff: It smells like pastry and cinnamon and sugar and the, the kind of the blueberry
Jeff: pie filling kind of aroma, that little jammy-ness is coming through on the side.
Greg: So what is going to impress me most here is if they get like the viscosity right.
Greg: Cause I think that's going to play a big role. If it's too thin,
Greg: it's bad. If it's too thick, it's bad.
Greg: Um, It smells like it's got all the flavors spot on.
Shannon: I should have gotten a picture of that.
Jeff: What is that? Was that a confirmation or a.
Jeff: He's sitting there with his eyes closed with his finger in the air.
Jeff: Now his hand is on his chin.
Greg: That was not what I was expecting based on the aroma.
Shannon: Really?
Greg: The vanilla comes first.
Greg: And they make a note of saying it doesn't contain lactose because it kind of tastes like it.
Greg: Yeah.
Jeff: I mean, it's not milkshake kind of thick, but I mean, it has a gravity to it,
Jeff: which makes it fit the style of cobbler beer.
Shannon: You could pour this over French vanilla ice cream.
Jeff: Oh, yeah. Make a beer float out of that shit. Oh, my God.
Shannon: It would be amazing.
Greg: No, you totally could. And the flavors are all there and they're fantastic.
Greg: But you almost kind of miss the best part, which is the carbonation in the back
Greg: of your mouth, which gives it something extra.
Jeff: It gives the blueberries their acid back, which in pie filling, it doesn't have.
Shannon: That's really good. I wanted to drink that last one so bad.
Jeff: I'm glad you saved it it was so hard.
Greg: Uh wow yeah that is.
Jeff: Oh he said wow it's a wow beer i mean most like,
Jeff: when you say wow like not saying it's not when it's blurted out like that those
Jeff: are natural wow beers and.
Shannon: And i don't hear that very often coming from greg i've.
Greg: Said wow to like Like, crappy beer, too. Like, wow. Wow.
Jeff: You said wow?
Shannon: Yeah, but that's the...
Jeff: You said wow?
Shannon: Wow. That's not so great. This was definitely a different wow.
Greg: This is the kind of beer, though, that I would, if I had the kind of superpower that Jeff has,
Greg: and I guess that you have inherited, I would love to keep a six pack of this
Greg: and just have it and like have it once every three months or something like that.
Jeff: She begrudgingly inherits it. She was yelling at me the other day because I'm
Jeff: like, we got to save that beer for the show.
Shannon: I was like.
Jeff: She was mad. She was done with mad.
Shannon: No. No. When are we going to have another show then?
Shannon: Because dang it, I want to drink this. Right?
Jeff: Yeah.
Shannon: But no, it's, this one is, it's like a dessert wine.
Shannon: You know, it reminds me of a dessert wine. Because you really don't, it's not for me anyways.
Shannon: I love this beer, but it's not something that I could drink a lot of.
Shannon: Like I'm not going to go to a brewery and have two of these. You know?
Jeff: Yeah, the five ounces that we're each having right now. Yeah, it's perfect.
Shannon: 5.3.
Jeff: Ounces or so.
Jeff: It's better than dessert wine, I think.
Shannon: Yeah.
Jeff: Like, I've had some, you know, blueberry wines that are interesting,
Jeff: but this is fucking delicious. Yeah.
Shannon: So when I said a dessert wine, when I was comparing it, I meant,
Shannon: like, you don't drink. It's not an everyday beverage.
Shannon: It's something that you're going to have very infrequently, like you suggested, Greg.
Jeff: And drinking 16 ounces in a shot is kind of a waste.
Shannon: And it's a little much because it's very sweet.
Jeff: I could do it.
Greg: I could totally see getting a four-pack, getting really high, watching something.
Shannon: With ice cream.
Shannon: speaking of watching things did you happen to catch the fallout series.
Greg: On yes i did oh.
Jeff: Yeah yeah we just finished it it's surprisingly good i.
Greg: Would say it's aggressively mid oh really yes.
Jeff: Okay well may i.
Greg: Talk about that talk about in the post show yeah um yeah it's uh but back to
Greg: the beer i mean one of the things is hey here's a gluten-free beer that's amazing,
Greg: yeah not what you may have expected but hey is it gluten-free yes it's gluten-free gluten-free.
Jeff: You said didn't have lactose i thought you read.
Greg: Blueberry codworn gluten-free sour blueberry vanilla cinnamon brown sugar,
Greg: I don't know what grain they use, but they'd say it's gluten-free.
Greg: It reminds me, you know, we talked about how much we're getting into cocktails,
Greg: and I was watching some cocktail stuff.
Greg: I managed to get some cool stuff from Maryland. I managed to bring some green
Greg: chartreuse. I can't tell whether it's green or yellow.
Greg: It kind of rivaled mine.
Jeff: But chartreuse is really hard to find.
Greg: It was $70. It was 70 bucks.
Jeff: Oh, jeez.
Greg: I got some cool ingredients. and some cool liquors from outside of the state.
Shannon: Which was nice.
Jeff: Yeah, I've never had a cocktail with chartreuse. I do know that there's not a substitute.
Jeff: So when you can't get chartreuse, you can't really make those cocktails.
Greg: I'll bring some next time, and we'll make like a, what's the one I like?
Greg: Champs Elysees. Randy, chartreuse, lemon juice, simple syrup, and Angostura.
Shannon: It i'm not drinking this fast the show's just gonna have to be so you.
Jeff: Can sit on the side.
Shannon: Greg's not drinking it fast either we're both savoring it okay all right well
Shannon: while we're savoring it yeah let's talk about about our just let's talk about trips yeah.
Jeff: I'm thinking like what's next we went to florida we did florida things.
Shannon: We did florida things we did we did family I got.
Jeff: With Shannon's family.
Shannon: Well, it's your family too. So I still have a Cobra and you.
Shannon: Oh yeah. When is that? Oh no, no, you might not. That might change.
Greg: So that's mid October.
Shannon: Cause we have the maker's camp and then we have Colorado.
Shannon: When is it? Mid October. Okay. Yeah. I think it's going to work.
Greg: Remember, all you need to do is come by my house once or twice and put water in there.
Shannon: That's it. So, no big whoop. Yeah. I'm sure we'll be able to make it work. We just have...
Greg: Probably really once, because I've only gone for a week. And I could probably
Greg: make it work without, because they're both hardy animals.
Shannon: It's not going to be there. Just write the date. You don't have to say it out loud.
Shannon: It's not me saying it's not a question of you saying it's not a question of
Shannon: us. It's that what are the dates?
Jeff: You know, the middle of October.
Shannon: Yeah. The middle of October. I can get the dates for you.
Jeff: Your conference is the end of October, so we should be good.
Shannon: The end of October, but Maker's Camp is a little bit later.
Shannon: So I'm thinking it'll probably fall right in between both.
Shannon: All right. I'm leaving the 14th. I'm arriving the 22nd.
Jeff: We'll be back.
Shannon: Yep. I think that's the right.
Jeff: Our travelers are going to book in your trip.
Shannon: Do you want to come over here and stay and dog sit then while we're in Denver?
Greg: No.
Shannon: Are you sure?
Greg: I love dogs. He doesn't want a dog sit. But I don't want to live with a dog. Only for a week.
Greg: I've dog sat for Mystic, who was Damien and Megan's pit bull, but she was like.
Shannon: 20 she was she was just the the most i.
Greg: Don't know uh.
Shannon: Stop pressuring greg he's not gonna watch cooper we'll just no i'm just getting
Shannon: i'm just getting offended a little bit because oh don't starting to say she
Shannon: was the most and he's gonna compliment that dog and also,
Shannon: she.
Greg: Was she was a calm very loving dog who would not hurt a fly and.
Shannon: Um neither would cooper.
Greg: Cooper jumps on you.
Jeff: That's only because you bring him too many treats.
Shannon: Yeah. It's your own damn fault.
Greg: Cooper's been jumping on me since day one. That's not true. No, I like Cooper.
Greg: And I would watch him for a day or two.
Greg: But that's probably the extent of my ability.
Jeff: Don't feel bad.
Shannon: It's fine. We have a dog sitter. Okay. We have a dog sitter.
Jeff: So, in Florida, was there anything cool in Florida other than hanging out with
Jeff: the family? I mean, hanging out with the family was cool, but, like, cool, cool.
Jeff: We'll talk about botanical brewing in the post-show.
Shannon: I don't think... Oh, yeah.
Greg: I never saw...
Greg: I did say I never saw Mystic throw up and then eat it.
Greg: I've seen Cooper throw up twice and eat it once.
Shannon: Oh, gross.
Jeff: Cooper doesn't throw up much, only when he tears apart the treats you bring.
Jeff: Not only, but if you've seen him throw up twice, it's probably agitated by that.
Jeff: You want to grab another glass so you can save your blueberry coffee?
Jeff: Oh, the first time was not a treat thing.
Shannon: Oh, Dan, another glass.
Jeff: All right, back to IPAs, but this one is from Florida. This is Mosaic Material
Jeff: from Angry Chair Brewing Company.
Shannon: I love Angry Chair. We've been there a few times. Mosaic Material. Material.
Jeff: Angry Chair is like the metal brewery in Tampa.
Jeff: They have, you go there right now, they'll have seven imperial stouts on tap
Jeff: with like different treatments of things.
Jeff: And then they'll have five double IPAs.
Greg: We have that one right behind you, by the way, that's an oat stout.
Shannon: Mosaic. Mosaic material. Okay.
Greg: So this one, according to untapped is a 5.5% mosaic IPA. That's all it has.
Jeff: The aroma, first off, the thing pours your traditional heezy IPA.
Jeff: It's a little more white.
Jeff: It looks more like a white wit beer. Like it has a white cloddiness to it.
Jeff: The aroma for me is straight up mosaic.
Jeff: It's this tropical, let's see, like pineapple, dried pineapple, dried dates, dates?
Jeff: A little bit of melon, like a kind of like a mellow cantaloupe.
Greg: Interesting that they have a whole site and they don't have any.
Shannon: Like, they don't have.
Jeff: They, I think most of the beers are practically one-offs, you know,
Jeff: so they probably don't put too much on their site about it.
Shannon: It doesn't say what are the hops in it?
Jeff: I'm guessing Mosaic since the name's Mosaic material.
Shannon: I was just wondering if there was anything else.
Jeff: Double dry hop india pale ale with mosaic hops keep cold drink fresh so.
Shannon: They just use it.
Greg: Makes me think because it's so mosaic which i mean mosaic was was sort of a
Greg: midway hop between the the really um dank ones and And the more tropical ones, I would call it.
Jeff: I mean, I would say it's full-on phase three, right?
Jeff: It came in after Citra, and it was like the first truly tropical.
Greg: I mean, if that's what you want to call it, it is one of the earliest ones.
Jeff: Mm-hmm.
Shannon: Okay. Either this didn't sit on the shelf very well, or it's just not up to par with Zolt.
Jeff: Just not up the part of the island. It smells good, but the flavor is,
Jeff: mouth feels light. It's a little bit scratchy on the tongue.
Shannon: It definitely has that.
Jeff: The wheat that's in it that gives it its haziness is kind of gritty.
Shannon: It's gritty, yeah. Yeah.
Greg: Yeah, this is, flight is absolutely affecting this one because,
Greg: I mean, I think fresh and early, maybe right after New Glarus, it would be kind of okay.
Greg: But still, the New Glarus had more story to tell than this.
Greg: this is kind of one note um it's also like you know if you got it at a at a
Greg: bar would you throw it out no would you would you drink it would you get another
Greg: one you'd probably look for what else was on there yeah.
Shannon: I would definitely look.
Greg: For something.
Jeff: Else yeah this like when i was talking earlier about how like there's been too
Jeff: many hazy ipas where they're like not satisfying because the The body is,
Jeff: the malt character on this one is exactly what I was thinking of when I saw that.
Greg: I just kind of flavor the taste of watery. Like it had that like equatious like
Greg: quality to it where it's like, yeah, you're missing body.
Greg: You have hop flavor, but it's kind of more hop water with scratchiness than
Greg: it is having that bready body to give you some substance. Yeah. Yeah.
Shannon: It's disappointing because actually there was another one in the fridge just
Shannon: recently, a few weeks ago, like right before we went to Seattle.
Shannon: And it was, I drank that one because we had another one for the show.
Jeff: But also you weren't in show mode drinking in a flight.
Jeff: So there's so many times. Yeah. Countless times where I've been unsatisfied
Jeff: with the beer sitting at this table.
Jeff: and back in the days of bombers we'd reseal them
Jeff: and i would drink them a day or two later on the couch watching tv and the beer
Jeff: was so much better then resealed and sitting in the fridge for two days than
Jeff: it was here being an asshole talking about the beer yeah what.
Greg: You could also say oxidation may have played a slight role in there.
Jeff: Improving it though i think i think my standards are lowered when i'm drinking
Jeff: for recreation versus critique in.
Greg: The sense that um slightly oxidizing might be okay.
Jeff: Maybe but.
Greg: Overdoing it might be bad you know how a slight oxidation can lend a beer an
Greg: interesting quality over oxidizing in the the cardboard i.
Jeff: I suppose i i believe this.
Greg: Is a this is a yeah this is a conjecture that is probably not true.
Jeff: I feel much stronger correlation is that we're drinking delicious beers in a
Jeff: flight and a beer that is lesser than the other delicious beers tastes lesser
Jeff: where when you drink it alone yeah it tastes delicious it.
Greg: Still gets nearly a four out untapped so this is not like Like people are...
Shannon: Oh, no. Yeah, no, it's a good beer. And...
Shannon: I think it also is hard to switch from this cobbler blueberry over to the IPA
Shannon: because after my third sip of this, I'm like,
Shannon: oh, okay, I like this now.
Jeff: But if I had done this after the Zool IPAs, we would have had the same problems.
Shannon: Yeah, we definitely would have.
Jeff: It had to be before the Zool IPAs.
Greg: But frankly, even after Nucleus, Nucleus had more body than this.
Greg: Yeah. Yep. Yeah, so I don't know.
Shannon: But I don't...
Greg: This feels like it's edging towards the kill category.
Shannon: I don't think that it's aged well. I do believe... I know that we're really
Shannon: critiquing him. I understand that. We've done that.
Shannon: We've had that conversation before. But...
Jeff: I'm with you.
Shannon: I'm most certain that this beer was much better just a few weeks ago.
Shannon: yeah buy it i mean it's been sitting in the fridge.
Jeff: Now i was large i was stoked that the zool beers held up that they held up as
Jeff: well as they did i was worried that they hadn't so,
Jeff: this is the uh the the one where that comes true on the way back from florida
Jeff: we stopped and spent the night in greensburg south greensboro south carolina that's.
Shannon: Right we did.
Jeff: And uh stopped at couple breweries there there was uh number one or aviation
Jeff: i think was no aviator aviator i think,
Jeff: no that's in that's in north carolina shoot the one that was at the airport
Jeff: i can't think of the name of right now yeah i don't know grab your phone you've
Jeff: got the flags yeah i don't know,
Jeff: not important just trying to tell a story to fill some time here and me looking
Jeff: it up on my phone's not gonna fill time so these nuts Um,
Jeff: Yeah, I think it was fine. Didn't find anything knock out there.
Jeff: Knoxville. Go to Zool. That's the moral of that story.
Greg: Knoxville, go to Zool.
Shannon: Yeah.
Greg: Like, forge that in your mind.
Jeff: Are you the key master?
Greg: Yeah, yeah. Make a tattoo of it so you don't forget.
Shannon: Like, memento style. I actually put a tattoo of Zool on my body somewhere.
Shannon: It might not be on my arm, on my sleeve here with the rest of them, But yeah, consider it.
Shannon: They have some Jeff's forehead. Oh, so that you always remember.
Jeff: I'll remember. You don't have to do that.
Shannon: Yeah. I don't think I have to do that either. Although there's some other places you could put it on.
Jeff: What's that mean?
Shannon: When she does a certain thing.
Greg: She wants to taste that cobbler.
Jeff: Okay. I'll attach you away then.
Shannon: Okay. I'm pretty sure he'd chicken out.
Jeff: All right. Let's.
Shannon: I.
Jeff: We've got two more.
Shannon: I said I wasn't going to point that out, but here. Do you want it?
Jeff: Poured out.
Shannon: Okay.
Jeff: Oh, another pod. Damn it. Greg, get the jingly jangles out.
Shannon: Get your jingles. In that jingle jangle organ.
Greg: Oh, come on.
Shannon: Following you why do we not have a bottle opener sitting over here oh we don't
Shannon: traditionally do a lot of bottles so i know but we always have a bottle opener
Shannon: from yeah from craig remember this beer is.
Jeff: Called all is vanity and this is from bold monk brewing company in atlanta georgia
Jeff: this is a fooder aged to say fooder fermented saison.
Shannon: From Bold Monk.
Greg: Bold Monk.
Jeff: Comes in a half liter bottle.
Shannon: You said it's a Saison?
Jeff: Fooder fermented Saison.
Greg: It is a 2023 U.S. Open gold medal award-winning photofermented beer with House
Greg: Saison and Brett with German Diamant hops, 5.2%.
Shannon: This is one we didn't get to try. We just got the bottle.
Jeff: The bottle. We stopped. I think it's the only brewery we stopped at in Atlanta.
Jeff: because when we were at the convention center the convention center is just
Jeff: stupid oh there's a story we can tell stupid awesome stupid awesome but stupid
Jeff: isolated from other things um,
Jeff: and atlanta is just for good reason atlanta traffic is just stupid stupid yeah um it's.
Shannon: Coming from somebody who's not ever driven that.
Jeff: Crazy bad yeah.
Greg: You're never doing the beltway or i.
Jeff: Have what ones one other time i've driven the.
Shannon: Beltways several times.
Jeff: He's talking about around dc um sorry.
Greg: Yeah yeah the beltway around dc is one of the like it gets marks from people
Greg: who are from la yeah as being like terrible the.
Jeff: Um yeah so we before the conference started we we decided to go get lunch over at Bold Monk.
Jeff: It wasn't too far. We stopped at a couple breweries. It was like day drinking, though.
Jeff: Like, there was no one at the first brewery. I can't remember the name of that one.
Shannon: It was too early to check into the hotel.
Jeff: That's what it was, yeah.
Shannon: But it wasn't too late to start drinking, or too early to start drinking for some reason.
Jeff: We were on vacation.
Shannon: Yeah. Right. And in Atlanta, breweries open early.
Shannon: I think we went to one that opened at like 10 o'clock in the morning, didn't we?
Jeff: Yeah, maybe. Maybe we were like, there was two people there.
Shannon: Yeah.
Jeff: All right. This beer pours a hazy gold, like all the other beers,
Jeff: except for the blueberry one.
Jeff: The aroma straight up is like, yeah, this is a bread beer.
Jeff: This is, this is funky. It has that kind of woody, like rotten,
Jeff: like, like out in the, out in the forest, decaying log kind of aroma. aroma that.
Greg: That sweater that you haven't touched in four.
Shannon: Years oh man i don't know if it gets his own.
Jeff: A yeasty rope a rope a yeasty rope that's sitting in a kind of humid barn where
Jeff: the yeast is like landed on it and started to propagate and have.
Shannon: You tasted that.
Jeff: Yes i have we've had this conversation tastes like asshole yes I've tasted asshole,
Jeff: It smells delicious. I mean, it smells like a good, funky brett beer.
Shannon: I don't think that it lives up to its aroma.
Greg: Yeah. This is a gold medal award-winning floater, and I'm getting kind of mixed
Greg: stuff from it that doesn't— it isn't really tasty.
Greg: It's not tasty. It's complex. complex, but it's not tasty.
Shannon: But not in a good way.
Greg: It's got complex, bad flavors in it.
Shannon: Maybe it's because it's too cold.
Jeff: It's not that cold. Cupping our hands probably isn't going to make it much better.
Jeff: I don't think it's as bad as you guys are thinking it is right now,
Jeff: but it doesn't have the zinger of oh, that's the thing to look at. It's kind of.
Shannon: I guess I had expectations of Hill Farmstead.
Greg: Yeah, I'm looking for something bright. I'm looking for something that's not,
Greg: that doesn't have an undercurrent of dirt.
Shannon: Yeah, dirt. It's like trying to swallow.
Greg: The very fungal quality to this beer.
Shannon: Yeah. Worm dirt. Like really good soil.
Jeff: Oil but a composty yeah delicious composting i.
Shannon: Mean does it do.
Jeff: You guys taste that i get i do i taste yeah yeah there's there's a fungal thing
Jeff: not too unlike like um the the grow bag for the The lion's mane.
Shannon: Yes. Yeah.
Jeff: Like the grain and the mycelium colony and stuff in the lion's mane bag doesn't smell unlike this.
Greg: It's complex enough that I keep
Greg: trying to find something, but I can't find anything in here that's good.
Greg: I get a lot of really interesting bad flavors.
Jeff: See, I don't have anything that is like, ooh, that's the good part.
Jeff: This isn't coming out how I want to come out.
Jeff: I find the exploration of the beer enjoyable, but it is mostly brett.
Jeff: And that limits the opportunity,
Jeff: where if it was in a mixed culture and there was more tartness to it and more
Jeff: sourness to it versus just the dirtiness to it.
Greg: If the beer that tasted like this won the gold medal, then the U S open judges
Greg: are up their own ass because this is not a tasty beer.
Greg: This is a, this is a complicated beer. This is, I look, I'll say it's an interesting
Greg: beer, but it's not tasty.
Shannon: Complicated. I was trying to find something good.
Greg: Yeah.
Jeff: It's getting more tangy for me now. I think I'm getting a little acclimated to it.
Jeff: I, Vinaigrette salad, this would go kind of with.
Greg: No, because maybe if you put some truffle oil in it to brighten it up a bit.
Jeff: Right. It's not good, I guess.
Shannon: No.
Jeff: I don't want to sway you guys. I don't hate it, but it's not highly ranking on the show tonight.
Shannon: If I was eating a Caesar salad or...
Shannon: A fish, like salmon or any type of seafood,
Shannon: not any, but trout, this would go well, I think.
Shannon: I mean, I wouldn't order another one, but I think it would, I think the two
Shannon: would complement each other.
Shannon: That's about the only time that I think that I could enjoy it.
Greg: Honestly?
Greg: Like, seriously, this is...
Shannon: When you smell your own fart, you're like... I just ate it!
Greg: Sorry.
Shannon: I'm just trying i'm okay like an everything
Shannon: bagel with lox on it no that tastes amazing i know but i can i can put those
Shannon: two things together and say you know what this would go with an everything bagel
Shannon: and lox tell me it wouldn't jeff taste it again i think i think.
Jeff: I think the Caesar salad's a better call.
Shannon: Caesar salad, definitely.
Jeff: And trout's a good call. I don't know if I'd go with the lox and bagel. I don't think salmon.
Jeff: I think whitefish is what it has to go with.
Shannon: Well. These nuts.
Greg: Tastes like.
Shannon: Alright. Alright.
Greg: I have no idea what that is.
Jeff: It's Skibbity. skibbity toilet um so i was like commuting with the the gen alpha
Jeff: people and there's this youtube,
Jeff: short series called skibbity toilet and that's
Jeff: kind of where the skibbity slang that all the middle
Jeff: schoolers are using came from it's kind of interesting because
Jeff: there's like 72 short episodes of this
Jeff: thing and it's this wow how do i describe it quickly wow maybe i'll save it
Jeff: for the post show because yeah greg's or greg's queuing me off he's starting
Jeff: the the music there so all right so uh greg you brought this beer back from maryland right yeah.
Greg: Well i bought it in maryland not sure exactly where it's.
Jeff: From oh well let's see where is it from frederick mother town brewery i gotta
Jeff: get some paper house okay get your paper time Old Mother Town Brewery.
Greg: What's the beer name?
Jeff: Callisto.
Shannon: Callisto.
Greg: So back to ancient Greece.
Greg: this was um just i i didn't uh pick up a lot it's not.
Jeff: Poured over your laptop.
Greg: I didn't pick up a lot of beer while i was there but this was one that i saw
Greg: and i was like yeah you know i'll give it a shot and it wasn't terrible so i
Greg: said hey let's uh save some for the show double.
Jeff: Oat stout,
Jeff: so
Greg: Is it the double calisto or just the calisto.
Shannon: Calisto oh no double oat stout.
Jeff: But it doesn't say double calisto.
Shannon: No it doesn't say double calisto but it says double oat stout what's the brewery.
Greg: Um this yeah this is the this is the class there is a double version of this Is that quadruple?
Jeff: Callisto squared.
Shannon: The double Callisto is 8%.
Greg: And this is 6%. So, yeah.
Jeff: All right. The aroma on this guy is kind of what you'd expect from a 6% oat
Jeff: imperial, or oat stout, right?
Jeff: There's no booziness. there's a,
Jeff: fireplace worth of like char aroma, like roast aroma.
Greg: So I'll warn you that just so you know, the Angry Chair got a 3.9, this got a 3.8. Oh.
Shannon: Okay.
Greg: So that could be telling you something terrible about Untapped or are we telling
Greg: you something terrible about the beer? I don't know.
Jeff: Untapped's garbage.
Greg: Laughing.
Shannon: There's a lot of newbies on Untapped.
Greg: Yeah, yeah. Like, any aggregate raider on the internet these days is hard to...
Jeff: Back in the days where I was, like, using Beer Advocate and actually putting
Jeff: reviews on Beer Advocate, Beer Advocate had a character limit, right?
Jeff: Like, you actually had to write a thoughtful review to get submitted on Beer
Jeff: Advocate. it uh not saying that they were the most pristine source of data but
Jeff: compared to just putting a couple stars on your phone and hitting submit.
Greg: There was a golden age of brewery websites where pretty much every beer was
Greg: listed and they told you what it was made from and all that stuff and that age
Greg: is long past now now people don't want information people want to yell at each other so so,
Greg: So.
Shannon: I really don't get a lot from the aroma.
Greg: I don't think it's really giving you much. I think it's giving you roasty,
Greg: it's giving you stouty, and that's kind of it.
Greg: It's not trying to overwhelm you.
Shannon: It's not what I'm used to in a stout. I'm used to a stout going,
Shannon: when I sniff it, I'm like, oh my God, I can't wait to taste it.
Shannon: This one is just like, huh?
Greg: Right after that, the other one, the astringent notes carry through pretty rough.
Jeff: Mm-hmm.
Jeff: I mean, most of the stouts that we end up drinking and trying are either really
Jeff: big stouts, barrel-aged stouts.
Jeff: We don't usually go towards the Irish stouts and the more mundane stouty stouts.
Jeff: And while this is double-oated or whatever, it's way closer to a traditional
Jeff: English-style stout than, or an American double stout than an imperial stout.
Shannon: Oh, okay.
Greg: Keep in mind, I'm going, I'm at a liquor store trying to find mostly like interesting,
Greg: uh, you know, cordials that I can bring in.
Greg: And I go to the beer area and hazy, hazy, hazy, hazy, hazy, hazy, hazy.
Greg: Where's something that's not a hazy?
Shannon: Yeah.
Jeff: Oh, no, no blames on the suggestion. The beer is what it is.
Jeff: The beer is not a stinker. It's, is it an exciting style of beer?
Jeff: Probably not. I've had a sip or two, but it's also not bad. So the smokiness in the roast dominates.
Shannon: Very smoky.
Jeff: It even wipes out like where I was expecting to find kind of that slick,
Jeff: chewy oatmeal mouthfeel.
Jeff: It seems like it got burned up in the fire.
Greg: Yeah.
Shannon: No, you're absolutely right. Because that second sip that I just had,
Shannon: it was almost like we were sitting around a campfire.
Shannon: And if I had my mouth open and the wind shifted and blew the smoke right into
Shannon: my face, that's what I'm tasting.
Jeff: Yeah, it's not that far off from like a Roush beer spout, you know.
Greg: Yeah, it has a lot of smoky quality to it, which is when I was having it just
Greg: alone, it was not something that I tasted, but in the microscope.
Jeff: Master powers of suggestion, put it into your brain. Yeah.
Greg: There's more. This one, the 2022 Best in Show at the Maryland Craft Beer Competition.
Shannon: Best in Show?
Greg: Best in Show. Like that poodle that just won.
Shannon: How is a beer best in show?
Jeff: They pick all the winners from all the categories, and then they take the winners
Jeff: and they say which ones are the top three.
Greg: Because what's the beer that's best in this show? You have it right in front of you.
Shannon: Okay. I'm thinking of best in show, like the dog show and the appearance.
Shannon: I'm thinking of appearance when you say best in show, not like what we're doing right now.
Greg: But the dog show is judged on more than just appearance. I'm tired.
Shannon: I haven't, like, I went to bed at what, 1230 and got up at like 410. So I'm on very low sleep.
Greg: Perfect perfect time and attitude in the show.
Jeff: So forgive me.
Shannon: For being a blonde at the moment but you're not i'm not blonde,
Shannon: or am i well.
Greg: Well judging by your eyebrows maybe i really know.
Jeff: There's not that many there all right i think it's time to get on to the ranking,
Jeff: yeah there's some bottom dwellers there's some stars top dwellers there yeah
Jeff: there's the the clear winner there is this which i don't know how they'll line up with those yet but.
Shannon: Hmm there's a lot here to think about it's tough man we need to take a break and then to hit pause we.
Greg: Need to take another four two months break.
Shannon: No i don't i'm just saying like hit can we hit pause on recording for a minute no.
Jeff: That'll fuck shit up and i won't edit it and it just won't work we gotta.
Shannon: Do it we gotta do it live all right we're doing a lot i already have I have mine ranked, so...
Jeff: Then go. Why do you want a positive? You already have.
Shannon: All right, fine. I'll go. So we have this one. We have this one.
Greg: Very descriptive. I'm not...
Shannon: I'm putting them in order.
Jeff: Just start from the first.
Greg: Just start talking. Just write...
Shannon: No, no, no. Don't rush me, you guys.
Greg: I thought you said you had it.
Shannon: Don't freaking rush me.
Shannon: wait oh how is that one not oh hold on i gotta get man you guys are hurting me i will go fine go you.
Jeff: Don't have it you're just trying to.
Shannon: Well that's because i had to page down and do you want to go no go ahead all right.
Jeff: I am going to put, and this may be controversial for the people in the room,
Jeff: I'm going to put this beer drinking right now, the Old Mother in last place.
Shannon: That is kind of controversial, yeah.
Jeff: It brought, I wanted more than just the smoke, and it just brought the smoke.
Jeff: And I didn't hate the second to last place beer as much as everyone else did,
Jeff: the All Is Vanity from Bold Monk, that fooder-aged one.
Jeff: I thought it had some redeeming notes.
Jeff: I liked it better. i overall it was more interesting pour it out no you poured
Jeff: it out it for me overall it was more engaging and interesting than the calisto and then i'm gonna put,
Jeff: the mosaic material in uh third from last place from angry chair um almost would
Jeff: put this one and below the fooder one, but not quite.
Jeff: And now it gets tough because Zool's freaking awesome. Where do I put Spotted Cow amongst the Zools?
Jeff: I think I put Spotted Cow next.
Jeff: It's a hard call. It's a hard call, but the Zools were really yummy.
Jeff: So Spotted Cow in fourth place.
Jeff: Then I'm going to put the rhymes with
Jeff: rhymes like dimes in third place
Jeff: i'm gonna put the 8-bit in second place because
Jeff: the more i drank it the more the passion
Jeff: fruit and then like the peach flavors and the things and the
Jeff: like the highlights were really coming for me and then i'm gonna put the blueberry
Jeff: cobbler in first place because what that beer is ridiculous so do you want to
Jeff: take a picture check do you want to give me your camera so i can take one since
Jeff: they're take it take it all right.
Shannon: Take it do it oh wait a minute i should have do it do it do it all right so.
Jeff: I'm just a little different than.
Shannon: You,
Shannon: so in last place i am going to have to put the um all.
Jeff: Is vanity.
Shannon: The the bold monk,
Shannon: It's the correct answer. To dirt flavored, I don't know. I just couldn't get past that dirt flavor.
Shannon: And I appreciate the dirt flavor, but that one was just, there was nothing else.
Shannon: It was just fungal, dirt.
Shannon: I expected a worm in the bottle.
Shannon: and then uh this.
Greg: Is one beer by mf doom.
Shannon: And and and then next we have the
Shannon: calisto um that we
Shannon: just our last drink there's only
Shannon: one beer left yeah i i wasn't impressed
Shannon: to me it just
Shannon: isn't a stout that i'm i'm used to i'm
Shannon: used to a much more full-bodied stout something that just wows me and it just
Shannon: didn't didn't do that for me um next up then we have the uh yeah angry chair
Shannon: which really surprised me disappointed me because um the mosaic,
Shannon: uh what is it material yeah i don't think it sat well but it had some good competition too so So.
Greg: I don't know. This is Angry Chair by Allison Jane.
Shannon: That's a good one. And then next, sorry, Greg.
Shannon: I mean, I really liked it. It was good, but this Spotted Cow is going to have to be next.
Shannon: I mean, it was good. It was really good.
Shannon: It tasted like an allagash to me, and I love allagash. um and i really thought
Shannon: i was drinking an alagash i mean if you would have just poured that in a glass
Shannon: and handed it to me i would have said oh that's that's an alagash white,
Shannon: i really would have um it's.
Jeff: Missing some of the spices you.
Shannon: Probably you probably if you had them side by side you would have yeah side
Shannon: by side absolutely i would have known but.
Greg: In terms of the.
Shannon: Floral and.
Greg: The extra qualities the yeast you would have been like yeah yeah it's like kind
Greg: of kind of a white ale yeah.
Shannon: Yeah it tastes like a so um then we have the 8-bit,
Shannon: from um yeah zool
Shannon: zool is just gonna i'm sorry zool just hands down top notch they everything
Shannon: that they make so 8-bit comes up next and then rhymes like dimes um And that
Shannon: was really tough because I really,
Shannon: I think that they're really, those two 8-bits and Rhymed Arms, they're really good.
Shannon: They're very different, but they're different in their own way and delicious.
Shannon: Like, I love the way you changed something. Yeah.
Jeff: I gave you more gain since you weren't sitting on the mic.
Shannon: Oh, sorry.
Jeff: No, don't stay on the mic now.
Shannon: I just gave you more gain. No, but yeah, they're very different,
Shannon: but they're both really excellent. on it.
Shannon: I love the tropical smoothness in the rhymes with dimes.
Shannon: And I love the strawberry peach that pops out in the 8-bit. So those are really tied.
Shannon: But if I had to pick, I'd say the 8-bit was third, rhymes with dimes second.
Shannon: First, again, like Jeff, I'm going to have to go with With the blueberry cobbler,
Shannon: because that is just amazing.
Greg: So if you could do me a favor, take a picture of that and then switch the angry
Greg: chair and the stout and take another picture.
Jeff: Spoilers.
Shannon: Spoilers.
Jeff: All right, Greg, give us your commentary, though. Okay.
Greg: So um the what.
Shannon: Was it called the vanity the vanity bold monk bold monk the.
Greg: The bold monk,
Greg: just yeah i
Greg: i don't get i like i on some level i respect the the the hustle of making a beer that shit uh,
Greg: that's just all shit but interesting um it's kind of you might say,
Greg: it's bad to the bone um but it's pretty bad i would not recommend it it certainly
Greg: was a it was a poor it's a poor i'm pouring mine.
Shannon: Right now that's a different beer,
Shannon: He poured the stout. Oh, well, it was a plot.
Greg: All right.
Shannon: The next was the Mosaic.
Greg: Which just, it didn't have the body. Whereas the stout had the body.
Greg: I think in the flight, it tasted too astringent.
Greg: And I don't think it tasted too astringent to me when I was pulling it out of my fridge.
Greg: But in this flight, it definitely tasted too astringent. So the smokiness was overpowering.
Greg: The rest are all great. I do think the New Glarus ends up just in the middle
Greg: of a pack because the other one sort of stood out more.
Greg: But the New Glarus was great.
Jeff: It's delicious.
Shannon: Yeah.
Greg: Like, as a go-to beer, absolutely fantastic.
Shannon: Yeah.
Greg: There is a go-to beer you'd want to have in your fridge all the time.
Jeff: Oh, yeah. And everyone who lives in Wisconsin has it in their fridge.
Greg: And they should. good um yeah then like the 8-bit was was not as bright as the uh rhymes like as the,
Greg: yeah rhymes like dimes um but other than that really really great lots of full
Greg: fullness and stuff like that but yeah the and then the the cobbler was just
Greg: you know one of a kind awesomeness i can't really complain about any of the zool beers um yeah.
Jeff: If only we had the grape, peanut butter, and jelly to try.
Shannon: Too. Oh, my gosh.
Jeff: Because, like, I was as skeptical.
Shannon: It was another one of these.
Jeff: I was as skeptical as anyone about peanut butter, jelly, beer,
Jeff: because I've had some that are not bad, but I've never had ones that are,
Jeff: wow, good. And theirs were good.
Greg: But look, now it's time for the other way we rank, which is a different sort of ranking.
Jeff: Yes.
Jeff: All right. Do you want to go first?
Greg: Yes yeah oh shit okay so
Greg: kill is pretty easy for
Greg: me uh yeah like uh
Greg: good bad and ugly we come maybe we
Greg: call them uh that's an ugly that's ugly in every way in every way um so kill
Greg: that uh mary well the fuck i'm gonna fuck the the cobbler i'm gonna get that cobbler all over my dick.
Jeff: I think the mary is an easy one here.
Greg: A mary spotted cow oh fuck yeah yeah that's just it's yeah you're never necessarily
Greg: gonna get tired of it it's never ever going to overwhelm you. Um, yeah.
Jeff: Yeah. I'm going to marry the spotted cow. I'm going to fuck the cobbler. I'm going to kill.
Jeff: The, uh, that oat stout.
Shannon: Mm-hmm. All right. I'm going to be different. Okay. I'm going to marry the rhymes with dimes.
Jeff: Gotcha. You're allowed to. Yeah.
Shannon: I'm going to fuck, of course, the Betty's blueberry cobbler.
Greg: Mm-hmm.
Jeff: And I'm going to kill. You make it sound so dirty when you say that.
Shannon: I'm doing. You do. and i'm gonna
Shannon: kill the the bald monk yeah it's on yeah sorry monk you're out of here.
Jeff: All right that was fun we're gonna be back in the saddle.
Shannon: Sorry for the long delay.
Jeff: Life gets in the way sometimes and uh we'll kind of move on to the post show so.
Shannon: Yeah catch on.
Jeff: The flip flop there.
Shannon: Yeah on the flippity flappity's we'll try the.
Greg: Spotted cow from the um.
Shannon: Oh yeah the one that you two want to marry yeah i mean i'd marry it too i.
Jeff: Mean it's merry like.
Shannon: Alagash boy is marriable marriable absolutely i just wanted to be different
Shannon: but you know i could drink the The rhymes with dimes are the 8-bit all day, every day.
Jeff: I totally hear you. If every hazy tasted like rhymes like dimes.
Shannon: Well, that's why you marry those. The world would be a better place.
Greg: What's that song, you know, Brandy, you're a fine girl. What a good wife you
Greg: would be. You know, that's...
Shannon: Butter cow. Yeah. Butter cow.
Jeff: Yeah. Me, my wife, my lady by the sea.