Shannon: Welcome to CBR episode 520, June 14th, 2024.
Shannon: I'm Shannon.
Jeff: I'm Jeff.
Greg: And I'm... I'm Greg.
Jeff: It's a little D-Lite playing this here.
Greg: Hi everybody. Good to see you guys.
Jeff: It's been a while. It's been a minute.
Jeff: So, yeah, we were traveling, working. and you know it's like friday night and
Jeff: like well let's see if greg's available so all right so uh,
Jeff: being cbr i guess we are cocktails beer and other revelry is that what you came
Jeff: up with okay so tell us about our first cocktail this actually put.
Greg: For the recipe this is this is corpse reviver number two the particular recipe
Greg: i'm using for this one is uh so we did this is a basically I did a double version
Greg: and then split into three.
Jeff: Okay.
Greg: So that we have a good amount, but we're not each having a single version.
Shannon: Did you say corpse?
Greg: Corpse survivor number two. Yes. This was a pre-prohibition drink they used
Greg: to, this was, this was their version of hair of the dog, right?
Shannon: Okay.
Greg: You know, you're, you're, you're really, you're super drunk in the morning,
Greg: you know, they need something to, to wake you back up. This is the corpse survivor.
Greg: Okay. Uh, so it is in this recipe that I'm using three quarters of an ounce
Greg: of London dry gin, which is probably closest to what you use, which was, what was it?
Jeff: Jagger bush.
Greg: Jagger bush from pittsburgh distilling three quarters of
Greg: an ounce of orange liqueur we went with uh contrail which i
Greg: think is pretty much awesome in every place you
Greg: get when you use it three quarters of an ounce uh lilac
Greg: or cocky americano and that's what we use cocky
Greg: americano because i don't know where you can get lilac anymore okay uh
Greg: cocky americano is a fortified wine so keep it in the fridge all right uh and
Greg: three quarters of an ounce of lemon juice so it's uh equal parts cocktail and
Greg: then there was a dash of absinthe that was used to sort of coat the glass beforehand
Greg: garnished with a lemon peel corpse survivor number two nice.
Jeff: No is there a number one also i.
Greg: Think that the weird thing is it's a lot of these things with the number two
Greg: is the number one is they were just sort of different formulations uh and this is the one that,
Greg: won out i guess you it would you know maybe it was a different base spirit right
Greg: probably probably not bourbon at the time probably um randy uh pre-prohibition right.
Jeff: Yeah so uh this is weird reviewing a cocktail but.
Greg: Uh it's.
Jeff: A it's a lemony cocktail so it's a hazy hazy yellow cloudy thing there's a lemon
Jeff: peel sitting in the glass no.
Greg: Ice because.
Jeff: It's double strained i.
Shannon: Definitely smell the absence.
Greg: Which is good i think that's what you want you want to smell it and you want
Greg: to like because that's pretty much all you want of it, you don't want it to
Greg: really overwhelm the flavors here.
Jeff: I want to get a little spritzer for the absinthe,
Jeff: that's a good drink that's a drink that drink's gonna find its way out of the glass really quickly.
Greg: Yeah i mean i think you taste the absinthe in there um i think you might want
Greg: to pull out the khaki americana just have a little sip of that to see what that is is like just to,
Greg: you know get the idea of what that's doing here yeah um but it's adding that
Greg: little a little bit of i think kind of funkiness a little herbaceousness to it too um,
Greg: i mean it's the primary you know it's the thing that's adding
Greg: everything that's not gin and lemon juice and orange
Greg: liqueur so it's it's the thing that's providing most of the flavor besides that
Greg: absence but right i do think it's it's a really good drinker really um easy
Greg: one to it goes down really easy this is not like this is not like a negroni
Greg: where you're gonna sit with it a while you can probably down this pretty quick.
Shannon: Yeah definitely um i think this would be really good over ice too.
Greg: Yeah this would work well over ice um this was cool to um shaken and strained um I.
Jeff: Guess it's probably normally served in a coupe or something like that.
Greg: Yes, yeah. This would be, yeah, a coupe or maybe a Nicanora or something like that.
Greg: Martini glass would work fine for it. But yeah, we're using these spielglau glasses.
Jeff: Spielglau beer tulips. And it still tastes fine.
Greg: Mmm.
Jeff: Tart. there's a surprisingly sweet for not having any simple or anything added
Jeff: to it you know it has a nice balance to it.
Greg: Yeah I think that I think that might be the americano okay again we haven't
Greg: tried that I haven't even like really tried that alone so I'm curious I know
Greg: it's like one description I heard was it's gross in the best way so I like I
Greg: mean I like gross in good ways that's up.
Jeff: My alley for sure.
Shannon: That's really good i.
Greg: Was driving on the way here and i the car passed me and had a um took a picture
Greg: make sure i could remember it uh and none of them i mean none of them got the actual,
Greg: uh bumper sticker i was never able to get it but i do remember what it was okay
Greg: because i thought it said it's green bumper sticker and i thought it said tacos are the answer,
Greg: and I said that's a great bumper sticker and I look closer and it said trees
Greg: are the answer and that like now I understand more of what you're saying but I agree with you less.
Jeff: All right we have to have some CBR tacos are the answer bumper stickers.
Shannon: We need to make shirts tacos are the answer.
Greg: Answer yeah i mean the question doesn't seem doesn't really have to matter it certainly tacos.
Jeff: Yeah they answer many things.
Greg: Yeah i mean like they.
Shannon: Just make things better.
Greg: Academically it's not going to work very well for you like if you answer that
Greg: on a test but in a lot of situations tacos is a.
Jeff: Train leaves new york at 7.
Greg: A.m at 60 miles.
Jeff: Per hour greg gets on in cincinnati with a bag full of tacos.
Greg: Well now this is more of a philosophy question it sounds like because there is no,
Greg: there's no calculation needed there,
Greg: so yes you were in seattle did you bring back any fun and beers we.
Jeff: Didn't bring back any beer i don't think oh no we did we did it brought back
Jeff: uh i got one from holy mountain yeah um i think we have a couple others i didn't
Jeff: grab any for tonight but i could go switch one.
Greg: You don't have to you don't have to um we didn't mention we mentioned it on
Greg: our post show but for those of you who may not listen to the post show we did
Greg: it last show we did um from milwaukee uh,
Greg: spotted cow spotted cow and i wanted to test we didn't didn't do it on the main
Greg: show but we did a sort of experiment on the post show that i think was very
Greg: telling right because this was,
Greg: this is something that that i experienced when i was in when i was in milwaukee which was,
Greg: i got three versions of a spotted
Greg: cat one in the bottle directly from the bottle one in the can or if you can
Greg: one you know poured out or i think i may have gotten a draft at one point too
Greg: right but while they were all were good out of the bottle directly out of the
Greg: bottle seemed to me to be the better experience,
Greg: which is weird.
Jeff: Right, we've been telling people for almost 20 years not to drink your beer from a bottle.
Greg: Right, right.
Greg: And yet, we tested this, and I think we all came to the same agreement.
Shannon: Mm-hmm.
Greg: It was best out of the bottle. Yeah. It was. Yeah.
Jeff: Why? We don't know. It was a glitch in the matrix, but it was best.
Greg: Yeah. Obviously, you're not getting nearly as many volatiles around your nose.
Greg: It was maltier, right? It felt more substantial, I guess.
Greg: You didn't get a chance to try it as a can, but the can just kind of ruined
Greg: everything in a way that I can't really describe because I don't have it in
Greg: front of me, so it's hard for me to remember.
Greg: But yeah, so something to add to the mysteries of the universe and perhaps something
Greg: to think about in future experiments.
Greg: There are certain cases where out of the bottle actually works.
Jeff: Yeah. I mean, so Spotted Cow, if you are far enough away, is a light lager beer, right?
Jeff: And I could imagine that family of Cremales and American Adjunct Lagers and things like that.
Jeff: You know.
Shannon: They call it a farmhouse, but you know.
Jeff: Yeah. Well, but yeah, farmhouse, but it's still...
Jeff: I don't know, drinking it blind, it's not Saison-y, it's more Cremale-y,
Jeff: you know, it's, you know, on that side of a fence, if there's a fence.
Jeff: And I could see that whole class of beers where if you can isolate,
Jeff: uh, the maltiness, you know, make that crisp, you know, maltiness kind of come
Jeff: through, I think it could help.
Jeff: So maybe that's why, you know, I guess, i mean you mentioned how the malt was kind of brighter.
Greg: Yeah it was just a weird yeah not something that that was at all what i expected
Greg: going in but hey you've learned something new so what do we got on tap for the
Greg: net for the beer we're gonna have all.
Jeff: Right let's go to.
Shannon: Hold on i've got to get in there so i can write down.
Jeff: All right grab a bottle opener while you're there or grab the one that's back here that i can't see,
Jeff: or the one.
Greg: Order open the bottle with your mind i've.
Jeff: Been working on that still not there still not there you.
Greg: Need to do more mess.
Jeff: Is that the key.
Greg: Apparently like if you did all the mess then like you get like really strong
Greg: superpowers i don't know how long you live but you'd get strong superpowers everything.
Jeff: It's all in your mind they say.
Greg: So that would definitely prove that's true all right the.
Jeff: First beer we're going to do is a beer from hill farmstead which we brought
Jeff: back from our trip last summer this is the sankt s-a-n-k-t 2019.
Greg: Sankt so the the first thing that comes to mind when i hear of sankt here the
Greg: word sank is what was it Sanko coffee which was the 80s Sanka the 80s instant coffee,
Greg: yeah that the those wonderful you can still.
Shannon: Find it apparently i.
Greg: Mean yeah it's sad that instant coffee still exists although i bet there are
Greg: some uses for it you can find like for example,
Greg: in culinary applications let's say you wanted to use it for like a mix it with
Greg: with um with the you know the potato stuff in in a box for kind of a breading
Greg: yeah on fish or something I'm like, that might work.
Shannon: Yeah.
Greg: But let's see.
Shannon: Saint.
Shannon: The 2019.
Greg: 2019.
Shannon: Now, are we rating the cocktails, too? Yeah. We are. We are. We're going to rank.
Greg: We are. See, here's what I think. Okay.
Greg: You know, when we started this show, part of the whole idea was to support the beer industry,
Greg: support the craft beer industry, and make it so that everywhere you go,
Greg: like our goal was that everywhere you go, you'd find craft beer.
Greg: mission accomplished mission accomplished i mean that yeah like that so what's left,
Greg: what's left for us to say now that everywhere i go i'm overwhelmed by the amount of craft beers.
Jeff: I mean we could react and be like you know lager beer radio and just.
Greg: Only do lagers but it so i feel
Greg: like let's revel in our success
Greg: such as it is i mean i can't call it our success but our dreams success right
Greg: our goal was fulfilled what how much we had to do with it uh i will say this
Greg: much the amount we had to do with it would have been replaced by somebody else had we not
Greg: done it so it's not oh it totally it was.
Jeff: Replaced and done better by.
Greg: Lots of people so but you know we can revel in the fact that that happened which
Greg: is great and also still do something about beer but not have to be like as i
Greg: don't know just as tied to the industry and as tied to beer itself yeah.
Jeff: I mean i don't i know that like we i have a habit of wanting to keep the show fairly straight.
Jeff: But when you say like being tied to the industry, like I don't pay attention
Jeff: to anything like we used to like, you know, beer news and all that other crap.
Greg: So, and you're the one who suggested going to CBR.
Jeff: Yeah.
Greg: So instead of just craft beer radio, and I think it's a fine chronic establishment and reefer.
Greg: so the one i see rebranding.
Jeff: Next week we'll be back as chronic blunts and reefer.
Greg: Well i guess that fits in other revelries right um the one i see on their website
Greg: is uh 2021 so i don't see the 2019 version but they talk about line barrel aged amber ale,
Greg: Six percent.
Greg: Yeah.
Jeff: Yeah. Let's see. Place in Burroughs, autumn of 2019, chose to condition in Wine
Jeff: Burroughs. Previously had been home to Flora, Dorothy, and Art, amongst others.
Jeff: After 15 months in the wood, uniquely expressive version of Sankt,
Jeff: hands emerged. converged hmm and saint hans is that is that what this is okay then i have.
Greg: Then i have saint hans.
Jeff: I mean this just says sunk on the front though oh but on the back it says saint
Jeff: hans and then uh maybe that's a blend i don't know two years in the bottle yes.
Greg: Saint hans is the blend.
Jeff: Maybe share consider and enjoy so yes let's get on to the we already shared it let's consider it so.
Greg: Weirdly smells more alcohol-y to me than the cocktail did.
Jeff: It's an amber color it's fairly clear like a light orangey tea kind of color woody,
Jeff: there's a little bit of funk to it,
Jeff: yeah like a wine oakiness is in there as well.
Jeff: There's a wheat.
Greg: That's what I'm getting. I expect it to be sour based on how it smells.
Jeff: There's a rustic, almost like
Jeff: a buckwheat aroma on it, but I'm not saying buckwheat's an ingredient.
Shannon: Not as sour as I expected it to be.
Jeff: It has a mouthfeel like lemonade, where it's kind of tangy.
Jeff: It's almost like an Arnold Palmer, where it's lemonade and tea, isn't it?
Shannon: Yes.
Greg: That's an interesting call. The closest style-wise that immediately comes to mind is Albrun.
Greg: But it's not. And Albrun doesn't have the deepness to it. It does have that
Greg: kind of lemonade-y thing.
Jeff: Yeah. There's not so much lemonade from, for me, lemonade's not like the straight
Jeff: up flavor, but it's like that feel of it.
Greg: Effervescence.
Jeff: And then there is kind of a tea flavor. And the tartness from the lemon.
Greg: Yeah. I think that in El Brown, there's more of a earthy mushroomy kind of thing
Greg: going on. If, if, if, if not just pure woodiness.
Jeff: The culture plays a bigger part in an El Brown, right? We get a little more
Jeff: of that acetobacter and more funk.
Jeff: This one has a light amount of funk to it, but it's pretty restrained.
Greg: Yeah. You can tell the sour is not like a pure lactic sour, like an easy sour.
Greg: But it's also not a particularly complex one either.
Jeff: No. The barrels have had like 20 things in it. So I'm sure there's a culture
Jeff: in the barrels that's contributing to it.
Shannon: Mm-hmm.
Jeff: This is really nice. I like this a lot.
Shannon: Lot do you oh yeah.
Greg: I think i i don't think it's bad i i do think it's a nice drinker but i also
Greg: think it's i don't know i was expecting a little bit more i guess i was i was
Greg: looking for a little bit more complexity that's.
Shannon: The first thing i wrote down in my notes it's not very complex,
Shannon: um i like it but it's not one that jumps out and says most of the hill farmstead I.
Greg: Mean.
Jeff: I agree. This one's not one we're going to wrap our hands around the glass and
Jeff: revel for 20 minutes, but I do enjoy it. I think this would go great with a meal.
Greg: With the mention of tea, I'm almost thinking kombucha.
Greg: It kind of has a little bit of that.
Jeff: Yeah. I'm trying to, like, my homemade kombucha is way more tangy than the store-bought stuff.
Jeff: So I'm trying to think of, like, what store-bought stuff tastes like.
Jeff: But I think you're on to something there.
Shannon: See, I just taste too much like tea. Like a sweet tea.
Greg: To me. Keep in mind, this is, we're in 2024, this is 2019.
Jeff: 19 it went into the barrels in 2019 spent 18 months in a barrel and then it
Jeff: spent two years in the bottle yeah two years in the bottle okay so it was probably
Jeff: just available for sale last summer so it's only.
Greg: A year so so then this might very well be what they had here on on their sank
Greg: page because it said it was only released once but the blend does look like
Greg: 2019 right the oops Oops.
Shannon: Sorry.
Shannon: Singular blend was 2019. So yeah. Yeah.
Greg: So this is, so if you go to Hill Farmstead and look for Sankt right now,
Greg: as of June 14th, this is what you'll see.
Greg: And this was, but this was the release on 21st. Or I'm sorry, that 2021.
Greg: Oh, well, I don't know. So this had three years to, to become more complex in the bottle.
Greg: And really, if it did, then what was it in the beginning?
Shannon: Mm-hmm .
Greg: I just save your money. Like there are other Hill farm sets that are, that are better.
Greg: And I can't imagine this was like a $4 bottle.
Jeff: No, probably not. I don't think anything there was. No,
Jeff: I enjoy it. Um, it is a light one.
Jeff: If I remembered how much I paid for it, I might have an opinion of,
Jeff: well, your money might be better spent in something more interesting but that
Jeff: ship has sailed and it's just a beer in the fridge and i opened it and.
Greg: It's true really.
Jeff: Enjoying it so yeah.
Greg: You definitely are enjoying it way more than shanda tonight because yeah.
Shannon: I'm actually giving them the rest of mine.
Greg: I should say shandon and me although i
Greg: shouldn't even say that because i watched a
Greg: good good video about how all this grammatical stuff that we go on is such like
Greg: it's a very cultural thing but linguists find it silly all.
Jeff: Right let's go to this one.
Greg: The whole point of languages is that they change the.
Jeff: Two hunchers and it's oh it's a sour yeah i guess we can do this your hop farm that you brought the.
Greg: Save room.
Jeff: Grapefruit brulee will be the next beer these.
Greg: Are two hop farms i bought today i uh have not tried either of them i think
Greg: we're saving one for another show so this one is i'm.
Shannon: Sorry it's a hop farm.
Jeff: Hop farm it is save room grapefruit brulee.
Greg: So they have another save room
Greg: that was a peach cobbler. So it looks like this is their dessert beer.
Jeff: Yeah, I believe the label at the bottom says Dessert Sour Series.
Jeff: Pours a hazy amber, same color as the last one. So it looks like an orange-ish
Jeff: tea kind of color. It's hazy.
Greg: So I will say the undisputed champions of the dessert beer in the Pittsburgh
Greg: area have to be Hitchhiker.
Greg: They are pretty much every one they make is pretty fantastic.
Jeff: The Jelly Doughnut can be pretty good.
Shannon: Yeah, it can.
Jeff: We had some Creamsicle. It was pretty good.
Shannon: Yeah, the Orange Creamsicle.
Jeff: I mean there's so one of the ones that stand out is one of shannon's like first craft beers actually,
Jeff: was when platform beer company is not even around anymore but they were out
Jeff: in cleveland they paired up with prantles bakery here in pittsburgh and did
Jeff: an almond tort beer yeah and uh which.
Greg: Was you know so there was a big deal made because there was some website that
Greg: called it the best cake in america.
Jeff: Yeah yeah some so the prantles some the prantles yeah was was riding high so
Jeff: they made a beer with it and it was pretty good beer but i don't know no.
Shannon: It was got me turned on to.
Jeff: Figured you would chime in and that.
Shannon: Was definitely what got me turned into or turned on to craft beer because oh.
Greg: Beer can be this.
Shannon: Yeah yeah i was very much a wine drinker and And, you know, in my past life,
Shannon: I drank beer, but it was the Goldtron, you know, things like that.
Jeff: Thanks to Blue Mountains on the label, you know.
Greg: Yeah. The coldest beer there is.
Shannon: Yeah.
Greg: Now, when it comes to the beer-flavored beers, I prefer Hop Farm to Hitchhiker,
Greg: and I think it's because I really prefer the yeast.
Greg: But I'm not, I haven't been as convinced by the dessert series from Hop Farm, so let's see.
Jeff: I'm curious what Grapefruit Brulee is, right?
Jeff: It sounds like it's going to be kind of a more bitter plus sweet tied together kind of thing.
Greg: Well, you think? Yeah. Yeah, I mean, obviously, it's playing off a creme brulee, right?
Jeff: Yeah.
Greg: But with grapefruit. Can I say they can't?
Jeff: Yeah, for sure.
Shannon: I'm not... On the nose, I'm not getting grapefruit. Yeah, I agree. I'm not getting a lot.
Jeff: It's kind of just an amber, kind of toasty malt aroma is the main aroma.
Shannon: Yeah, toasty.
Greg: This is 8%. They say conditioned on grapefruit along with caramel and Madagascar vanilla.
Shannon: Oh, that's why.
Jeff: All right. Moving on to the flavor. Yeah, don't waste your time on the aroma.
Jeff: You're not going to find anything. But the flavor delivers something.
Jeff: You do get the grapefruit. You do get kind of like a...
Shannon: Oh, I'm tasting the caramel.
Jeff: Yeah, to me, it doesn't really come across like brulee. It comes across more
Jeff: like a con leche cake or something like that.
Jeff: You know, like one of those Mexican cakes with the milk and,
Jeff: you know, it's kind of soggy and i.
Shannon: Don't know that i've ever had one.
Greg: Oh they're very good but um,
Greg: i'm getting out here this is weird for me
Greg: i feel like i'm i feel like i need something to cleanse my palate because i'm
Greg: getting just kind of i'm getting the grapefruit i feel that there's the vanilla
Greg: and caramel at the edge but but i'm just not getting it at all so i'm gonna
Greg: have a a little of the cocky Americano, hoping that will cleanse my palate.
Jeff: Okay, I was going to run into some saltines, but if you want to go with a liqueur
Jeff: instead, sounds like a great way to cleanse the palate.
Shannon: I mean, I think that the sourness that we're getting here is similar to what
Shannon: we had last time, and so it's confusing me a bit.
Shannon: Would anybody else like a sip of this?
Jeff: I would, yes.
Jeff: My Glenclaren's right there behind the Applejack.
Shannon: Actually, that one's mine, but it's okay.
Jeff: I don't know.
Shannon: I don't know.
Jeff: I think mine got used to poor lemon juice. I don't know. Yeah.
Jeff: It's holding lemon juice right now.
Shannon: Oh, no.
Jeff: It's all right. All right. Well, Greg is pouring us some of the fortified wine,
Jeff: Americano. I don't even know what it's called.
Jeff: Americano. What's going on in the world today?
Jeff: I saw the Supreme Court said that bump stocks are illegal, so that's fun. Yay.
Shannon: Alex Jones is bankruptcy.
Jeff: Come back on mic.
Shannon: Yeah, I don't think it's going to pick up what you're saying,
Shannon: Greg, until you get back here.
Jeff: Yeah, what's Alex Jones up to? I saw his face was on the title screen for last
Jeff: week tonight, but I didn't look into it.
Greg: Well, his bankruptcy went from, for his personal bankruptcy,
Greg: he owes like a billion plus dollars.
Greg: His personal bankruptcy, which he went into to try to hold up on paying,
Greg: has gone from Chapter 11, which is restructuring, to Chapter 7, which is liquidation.
Greg: his chapter 11 for free speech systems, which is an eight, which is info wars
Greg: has today been dismissed,
Greg: which means that they can't stop creditors from just trying to take it apart.
Greg: So, but there's still a bunch of legal shenanigans to go. It's not like things
Greg: have stopped. So cookie Americano.
Jeff: Funky or gross in a weird way or a good way or anything. It's just, uh.
Shannon: Oh, that's different.
Greg: There's like a little banana apple thing.
Shannon: I'm getting some kind of,
Shannon: like a... It's not an almond.
Greg: What's that thing that's like a tangerine, but like not... It starts with a C, maybe.
Jeff: Clementine?
Greg: No, I guess not.
Jeff: I mean, I'm getting more of...
Shannon: There's some sort of a peanut, and I can't.
Jeff: I'm getting something along the side, something, some, some herb that's along
Jeff: the lines of anise or something like that.
Jeff: It's not anise, I don't think. I think it's something different.
Greg: Yeah, I don't think it's, I definitely don't think it's anise.
Greg: Yeah, some rooty thing, right? Some like, not sassafras, but maybe kind of related.
Jeff: It's not too different. It's surprisingly similar to the flavors I was getting
Jeff: in the chartreuse when we tried that earlier.
Greg: Really? Because the chartreuse has like 200 ingredients.
Jeff: That one's sweeter, but I was still getting kind of that root spice is kind
Jeff: of the distinctive thing.
Greg: Well, we'll try the chartreuse a little bit later. Hopefully this has given me some...
Shannon: I like this.
Jeff: Yeah, it's not... it's like the babiest of baby fernet broncos you know like
Jeff: where it has some herbal spicing but it's like such a light touch compared to
Jeff: yeah smashing you in the face it's.
Greg: Not even like aperol to campari it's even it's even less um yeah.
Jeff: Yeah that's good i like that.
Greg: Back to.
Jeff: The grapefruit brulee experiment.
Greg: Failed yeah.
Jeff: It kind of didn't make the beer taste better back to water for palate palate cleansing.
Greg: I'm just not getting anything other than.
Jeff: Grapefruit paleo kind of thing.
Greg: Yeah yeah.
Jeff: It's not really sour they call it a dessert sour cereal.
Shannon: No there's nothing sour it.
Jeff: Doesn't really bring sour maybe a little bit but.
Greg: There's a little bit there's just but it's pure lactic um easy sour.
Shannon: Is it me or does it also taste like tea like unsweet tea.
Greg: It's not just yeah there's a bit of it there.
Jeff: We're just doing it to you we're getting all the beers that have essence of tea in it unsweet.
Shannon: I like sweet tea i'm from the south.
Greg: Well yeah you're from the south like so you
Greg: know it's funny because sweet tea is basically sugar with a little with a little
Greg: little bit of tea in it yeah and it's hummingbird yeah yeah um very very southern
Greg: and then when you realize how much sugar is in coca-cola you say oh i now i
Greg: see why it comes from atlanta,
Greg: Like the last one. It's not bad, but it's not... There's nothing there.
Jeff: Yeah. There's...
Shannon: It's not something I...
Jeff: Having it on tap at Hop Farm, it's like, next. Yeah.
Greg: And 8%, save your sobriety.
Jeff: Yeah.
Shannon: Is it 8%? Yeah.
Jeff: I mean, I kind of like the grapefruit flavor that's in it, but...
Jeff: Not all by its lonesome. It doesn't seem worth it.
Jeff: So let's mix up the desserts and let's go with this bad boy.
Jeff: This is Everywhere and Nowhere from Angry Chair Brewing.
Jeff: On the back it says Imperial Sweet Stout with Coconut and those Black and White Cookies.
Jeff: okay,
Jeff: and it's probably super big so i'm just going to pour a slight porous here we
Jeff: can always come back to it sorry i.
Shannon: Should grab that and handed it over.
Jeff: Are we gonna play this every time we get a beer from angry chair i.
Greg: Don't know about every time but it you name your brewery angry chair.
Jeff: Where is the ABV of this?
Greg: Ooh, now there is a smell.
Shannon: Oh ho ho ho ho ho ho!
Shannon: Oh my god.
Greg: Toasted mushroom. It's toasted marshmallows.
Shannon: And chocolate s'mores. I mean, s'mores.
Shannon: Well, the chocolate isn't it's not a milk chocolate.
Shannon: What kind of chocolate is that? Because it's not milk and it's not a dark chocolate.
Jeff: It's like a Belgian chocolate.
Shannon: Belgian?
Jeff: Yeah. There's a little bit of chocolate syrup kind of smell.
Shannon: Oh.
Greg: Yeah.
Shannon: Chocolate syrup. That's what I'm...
Greg: And maybe a little bit of.
Jeff: You know you totally i'm getting the oreos i'm getting the oreo yes oreo well
Jeff: that's that's because i don't know if you were you might have been reading but
Jeff: it says with coconut in those black and white cookies and if you look at that
Jeff: oh my god you look at the label there's oreos and oreo monster okay.
Greg: All right yeah now once it's pointed out it's it's kind of awful.
Jeff: It's right there there it is.
Greg: It's an oreo.
Jeff: Smells so good it does it does smell good smells like an oreo blizzard in the
Jeff: best way right yeah on steroids.
Greg: Yeah now how do i twist this open to get the cream.
Jeff: It's already in there oh my goodness yeah i already took a sip all right.
Shannon: I i so i I haven't taken a sip yet.
Greg: You didn't see my mind? Just the water's blue.
Greg: Through the roof. This is dark with no, I mean, maybe the tan highlights.
Greg: There's really no head on it. You can barely see any carbonation. Sip it.
Greg: Sip it. Sip it. Sip it.
Greg: Sip it. I will.
Shannon: Sip it. Sip it.
Greg: Well now you're making me like that just makes me want to draw it out.
Jeff: You do you do you,
Jeff: he just gave an approving he gave.
Greg: A reluctant but approving.
Shannon: Nod and oh that that expression just now that was.
Greg: That's that at all it needed for me to breathe in some air,
Greg: to get the final bit of that cream which would stop the bitterness right yeah
Greg: right so So, yeah, I was taking it slowly and analyzing it bit by bit.
Greg: And yeah, if you just took the black cookie from the Oreo and just ate it,
Greg: it's a bitter chocolate cookie.
Jeff: It's like known to be not a very good cookie.
Jeff: They're not popular outside the United States, apparently, because the crackers
Jeff: are too bitter and the cream is too sweet.
Jeff: And actually, Hydrox are like a better sandwich cookie. people say.
Jeff: I haven't done the research to draw my own conclusion.
Shannon: Dear God, this is delicious.
Greg: But when you then breathe in
Greg: and it just sort of opens up the sweetness and you get a liquid Oreo and,
Greg: I have no complaints.
Jeff: Yeah. The mouthfeel is smooth and silky and thick.
Jeff: It isn't quite melted milkshake thick.
Shannon: No, no.
Jeff: But it has that density of flavor you think of when you're getting the best of a melted milkshake.
Greg: Yeah.
Shannon: I think it tastes like double stuffed Oreo cookies that you would put in a blender.
Shannon: so it's got a lot more of the cream.
Jeff: You know there's coconut added to this too which i'm not well necessarily picking
Jeff: out specifically coconut i'm.
Shannon: Getting a little bit of the coconut but.
Greg: I think it's there to add a little bit of toastiness to it and and it this is just my you know.
Jeff: Off the the wall kind of like.
Greg: I i think i taste it sort of at the end of the bitterness of the of the chocolate
Greg: as like the the way to round that out and move it into the sweetness which.
Jeff: I assume.
Greg: Comes from milk sugar.
Jeff: It's just so fucking good i.
Shannon: Caught but then i caught the gnat.
Jeff: Spit it just protein it's fine make him spit his make him spit the beer out i did.
Greg: In my mouth.
Jeff: You know the joke right yeah.
Greg: Yeah yeah an.
Jeff: Englishman an irishman and a scottish man are
Jeff: at the bar and uh flies fly
Jeff: fall into all three of their beers and they're drinking guinness i guess and
Jeff: uh the the englishman pushes the beer away and asks the barkeep to give him
Jeff: a new one the irishman begrudgingly fishes the fly out and drinks the rest of
Jeff: the beer the scott reaches in there, grabs the fly,
Jeff: holds it over the glass and yells at it, spit it out, spit it out.
Shannon: So what's interesting about this one is.
Greg: How much of this could you drink?
Shannon: What's the ABV?
Jeff: It doesn't say. It's probably around 10 or 12. Probably.
Jeff: How much? I mean, some people...
Shannon: This is enough for me.
Jeff: It depends on how high I was. Well, so some people say like,
Jeff: oh, that cake's too chocolatey. I can't eat too much of that cake.
Jeff: I've never been that person. person so never being that person i could probably
Jeff: drink a lot of this i don't,
Jeff: i'm not to the point where this is like oh well this beer is great but i can
Jeff: only drink a third of a can no no i think i could drink the whole can i would
Jeff: be blitzed at the end of it yeah this is 10.5.
Greg: Um according to untapped yeah is it okay um,
Greg: This is one of those beers where it's like, you're going to have one and love
Greg: it, or you're going to buy a 12-pack and you're just going to be downing it,
Greg: and you're going to get diabetes real quick.
Shannon: It's one of those lonely nights when you're sitting at home,
Shannon: and instead of eating ice cream all night, you're going to just drink these, right?
Greg: Yeah, because you're just going to be watching something, smoking a dupe,
Greg: and be like, I'm going to pour this back.
Shannon: I think like half the can is for the right serving size. Yeah.
Greg: Yeah.
Jeff: Half the can.
Shannon: It's very sweet.
Jeff: Eight ounce serving.
Shannon: Woof. Man, is it good. You guys want topped off or do you want to save this
Shannon: for me? Let's save it for the after show.
Greg: Oh, okay.
Jeff: Either or.
Greg: I would save it for the after show, but only if you put it in the fridge.
Shannon: Mm-hmm.
Jeff: Yeah, put it in the fridge.
Greg: I feel like if this were warm.
Shannon: Yeah, no, you're right.
Jeff: All right. Our next beer.
Greg: Our next beer.
Jeff: It's going to be an interesting one because I got a quick sour.
Jeff: It's Ergoza from Dancing Gnome.
Jeff: so i i got this one kind of like i'm so sick of kettle sours but you know this
Jeff: one's not foo-foo kettle sour something dessert beer this is called air goza
Jeff: so hopefully it's a good goza.
Greg: It is from dancing no it.
Jeff: Comes from a good birdie so air.
Greg: Goes is that like air bud,
Greg: there's nothing in the rule book that says gozes can't play basketball.
Jeff: Oh it's aged in tequila barrels and conditioned on lime zest orange peel for
Jeff: delightful notes of tart citron blah blah blah.
Greg: So I have a tequila thing where, you know, when I was in my early 20s,
Greg: I drank too much tequila.
Greg: And so tequila has become the thing that, unfortunately, you know, my body tries to reject.
Jeff: I'll give you a light pour until you like it.
Shannon: How about that?
Greg: Yeah, that's probably useful. I've, you know, I'm nearly 50.
Greg: It's been a while. while my my body has come around a little bit but still not.
Shannon: Enough to enjoy tequila unfortunately time to get out of the trauma that happened
Shannon: to me when i was 20 oh look like i said i tried a lot because i want to.
Jeff: Right and greg is more um mind over you know like feel like you know like if
Jeff: he puts his mind to it he does it right like he learns quantum mechanics and
Jeff: all the other the things but he can't convince his body to drink yes.
Greg: It's a it's a sore subject because i want.
Jeff: To drink.
Greg: Some like i've had people give me like amazing shots of like you know the age patron.
Jeff: And it's like i.
Greg: See why that's good.
Jeff: I've never i mean i have had good tequilas and
Jeff: i've loved them all the time i don't know why i don't have like a small tequila
Jeff: selection like i have a big bourbon selection because tequila is yummy i just
Jeff: haven't have to go to mexico we'll do a tequila tour i guess sure i think.
Greg: I was telling you you know i'm kind of getting into brandy and i may start doing
Greg: that with brandy because it's it's pretty good and.
Jeff: I And I think it's.
Greg: Like bourbon to me is often too harsh.
Greg: Whereas brandy I feel like is more on my level.
Jeff: Okay.
Greg: Okay. So this, this is almost champagne colored.
Jeff: Yeah. Look how clear you don't see that every day.
Shannon: And I'm getting a lot of vanilla.
Shannon: Is it a vanilla or is it? Almost like a cream.
Jeff: So it might be the oakiness from the barrels, or it might be from the previous beer.
Greg: Probably from the previous beer.
Shannon: I rinsed my glass, though.
Jeff: I know, I know. I'm just saying. It was a very sticky beer.
Shannon: Yeah, it was.
Jeff: So if it's not oak tannins, an oak character, this just has lime zest and orange
Jeff: peel added to it, other than the barrel aging.
Shannon: That's tart.
Greg: It's tart. It's...
Greg: I'll give this for them. It's not a...
Greg: Like urine Goza, right? The Gozas that are just like cheap and easy and they just end up.
Jeff: No, this, I mean, this one, if you're looking for it, you can taste,
Jeff: you can tell that it's salted.
Jeff: It helps like dissipate the sourness. So it kind of is tart up front,
Jeff: but it's levels out really quickly.
Jeff: I think the Goza part of this is well done. It's not too tart. It's not too salty.
Jeff: The lime zest in there plays in really well.
Greg: The i can taste the tequila in here yeah and i it's coming through and and i
Greg: think that if you if you like that then you're gonna at least enjoy that a little
Greg: bit it's not a lot which is good for me because it means i'm not being not rejecting it um it's.
Shannon: Very everything Everything is very subtle, but it's not very well blended. Yeah.
Shannon: And I like it.
Greg: I think this is very well done. I am...
Greg: This is not because of the tequila stuff. This is just not something I would
Greg: remember in general. But I...
Greg: have no qualms about recommending it to somebody who wants a decent drinker
Greg: that also has a little bit of a tequila vibe to it.
Greg: I think this might be a good introduction for people who, to beer for people
Greg: who, you know, no drinks.
Jeff: But, but yeah, I mean, this is kind of a,
Jeff: kind of along the lines of, you'd think like a, a tequila sunrise cocktail or
Jeff: something like that, you know, like one of those canned cocktails that has you
Jeff: know the spirits and other things,
Jeff: i mean there there's i guess there is still barley malt in this i mean you can
Jeff: actually we haven't talked about it but there is a barley malt flavor so it's
Jeff: not like it's a a clear um neutral base on this thing but it the flavors that it does bring,
Jeff: makes me think like you know put an umbrella in this glass and you know drink it on a hot day.
Greg: Well since we have a cocktail here let's go to the next cocktail.
Jeff: Next cocktail and.
Shannon: I'm.
Greg: Going to uh i.
Shannon: Still have to finish this one that's cool no by all means this is getting a
Shannon: little tight from here and.
Jeff: We are back and rolling all.
Greg: Right what we have in front of us is um a version of champs elisis elisis um
Greg: this is normally made with yellow green chartreuse i have yellow chartreuse.
Jeff: Shame shame.
Greg: I could only afford the i mean i could afford the green chartreuse but i couldn't
Greg: find it i could find the yellow chartreuse which was 70 dollars so So.
Jeff: That's for you. That's it's crazy that like you, you make the only thing there's no substitutes.
Greg: Yeah.
Jeff: I guess you can come in to whatever price you want. It's crazy.
Jeff: People make cocktails with that crap.
Greg: We have in our little bottle here, shed chartreuse. And if you just, wow. Like, like.
Jeff: It smells like gin. There's a juniper floral thing going.
Greg: But there's so much.
Jeff: There's a little bit of anise or something in there too.
Jeff: I was surprised how gin-like it was when I first smelled it and tasted it.
Shannon: In particular, the Castle and Key.
Jeff: It is sweeter. There's a lot more leftover sweetness.
Jeff: sweetness oh that castling that that castling key gin burns like i don't know
Jeff: if that's like barrel proof or what that was it seemed it was way hotter than i expected it to.
Greg: Be so when you have a taste of this you see why oh wow this is amazing on its
Greg: own like this is this is i don't know it's got a million ingredients into it
Greg: it's got got like a root beer thing going on it's got.
Shannon: Definitely root beer.
Greg: Yeah. It's got so much going on, and it's balanced. So apparently the yellow
Greg: version is sweeter than the green version.
Jeff: Okay.
Shannon: So now I'm picking up a black licorice, which I don't like black licorice.
Shannon: But it blends really well with everything else.
Shannon: So it's not making me go, oh, I can't drink this.
Greg: Yeah, these are all monks that make this crap. and and that's why it's so expensive
Greg: because they only make a certain amount and um but yeah it's it's special apparently
Greg: the the other thing about this is that this ages extraordinarily well like if you found old like.
Jeff: A bottle from the 50s.
Greg: Yeah jesus yeah so and.
Jeff: It has 200 ingredients and so So it's surely going to cure whatever ailment you have.
Shannon: Oh my God. So good. Isn't that great?
Greg: And that's like, yeah, it's a, it's a wow ingredient. Yeah.
Greg: So I was glad to have gotten that bottle. Champs-Elysees.
Greg: So this has the base is brandy. I'm using Hennessy for this.
Greg: It's one quarter ounce brandy, a half ounce of green chartreuse.
Greg: I'm using yellow for this. Three quarters of an ounce lemon juice.
Greg: This is straight lemon juice that I just squeezed out.
Greg: out simple syrup uh half ounce because it's the yellow i dropped it down to
Greg: about an eighth or so uh of an ounce and angostura bitters shaken strained champs.
Jeff: All right so this one's um looks like from the lemon juice there's like particular
Jeff: like he double strained it but there's still like citrus bits,
Jeff: like tiny little stuff in there.
Shannon: Yeah, there's definitely a little bit.
Jeff: I won't quite call it pulp, but and then it's kind of an amber color.
Jeff: The aroma's interesting. It's tart and kind of sweet on the aroma.
Jeff: Must be the Hennessy coming through, I would think.
Greg: The way to make your chartreuse last longer? Is some of the way I would describe it, this cocktail.
Greg: Because it kind of brings out some of those. But like, you would almost say,
Greg: chill my chartreuse, give me this much, and it's going to be a better drink.
Greg: But he can't do that. He can't have this much chartreuse all the time.
Greg: So give it a shot. See what you think.
Jeff: Greg really likes the lemon juice based because i do paper planes yeah based
Jeff: on that right i mean you come up with really good ones i.
Greg: Mean i don't come up with any of these.
Jeff: I know i know but you you find them and bring them to us where i i don't go
Jeff: down that lemon juice as the the key ingredient um when i pick out cocktails
Jeff: i'm gonna have to start doing it i guess but just not lemons and limes.
Greg: I have always have lemons and limes now.
Jeff: And just.
Greg: Like you can't i i
Greg: don't i've tried the store boss stuff it doesn't compare lemons and limes are
Greg: easy to get relatively easy to get in bulk and all you need is like a couple
Greg: things to like that little citrus
Greg: squeezer cost me you know four bucks on amazon and um yeah it's always.
Jeff: Yeah and then i have a juicer like that and it's a glass one that i forget i
Jeff: don't know if i got it from my mom you probably got it at the church cell or
Jeff: i got it at the church cell one or the other i don't have a memory of getting
Jeff: a church cell though so so.
Greg: Yeah hennessy not a particularly wonderful brandy but it's fine um the,
Greg: the chartreuse is the major player here the lemon is kind of um tamping down
Greg: the brandy's attempt to overwhelm the chartreuse, I think, and then some of
Greg: the chartreuse flavors are coming through.
Greg: That's my pick on it.
Jeff: Yeah. I would have said that the lemon seems to kind of boost the chartreuse,
Jeff: but probably by tamping down the sweetness from the brandy.
Jeff: That's not a bad cocktail.
Shannon: What's this called again? Champs.
Greg: Elises.
Jeff: Elises.
Greg: This was the first cocktail I tried when I got the chartreuse.
Greg: And I was like, whoa. I hadn't tried the chartreuse alone. I was like, whoa.
Greg: Whoa, that is different and cool.
Jeff: One of the ones that are on my list to try, I'm going to require your champagne,
Jeff: is the French 75. 75 i'm gonna give that a try.
Greg: French 75 let's see,
Greg: yes the french 75 is gin simple syrup lemon juice and champagne yeah that that reminds me,
Greg: a lot it's not quite the same but it reminds me a lot of the um um the bee's knees oh.
Jeff: He made that for us i.
Greg: Didn't i.
Jeff: Thought you did.
Greg: Yeah i know yeah oh.
Jeff: You talked about it when you were making us cocktails maybe.
Greg: I did um which is just gin and honey and um lemon juice.
Jeff: Well we could do that tonight,
Jeff: How to drink. He's talked about the French 75 a couple times.
Jeff: I've been wanting to try that out.
Jeff: But I don't usually have champagne on hand.
Shannon: Although we did have some a couple of weeks ago.
Jeff: Oh yeah, that was fun. A couple weeks ago, our friend Craig had,
Jeff: there's this photographer that does a bunch of different things.
Jeff: But he comes to that maker camp that we went to last fall and he shoots headshots
Jeff: in black and white for everyone.
Jeff: And there's a line, like a big long line. Well, he was actually like in Pittsburgh
Jeff: last week or two weeks ago in Cannonsburg.
Jeff: And then in the evening, he came up to the forge and we all went,
Jeff: like his friends all went and had headshots and we paid a portion of, you know, the fee.
Jeff: And oh my goodness, his name is Mark Adams.
Shannon: And he's phenomenal.
Jeff: Takes stuff like, he captures your soul.
Jeff: So we got some really great photos. We took like three pairs of clothing changes,
Jeff: you know, to get different photos.
Jeff: And, um, and then Craig said to bring champagne for Sobhraj,
Jeff: you're sabering the top of the bottle off and, uh, in trying to get pictures
Jeff: of that, Craig went first and he'd done it a thousand times. So it went fine.
Jeff: And then when I went, either my bottle wasn't cold enough or I was a little
Jeff: too exuberant, but the whole thing went, I'll show you the video.
Jeff: but the whole thing and then a little bit later Shanna went and gee they did
Jeff: it like a boss and she surprised herself.
Shannon: Well I have to post that video on Discord and let everybody see it that was
Shannon: fun some of the pictures too we should put those on Discord too.
Jeff: Or you can just go on the Nerly Burl Instagram and.
Shannon: See that they could do that,
Shannon: They could do that. This is good. I like this.
Shannon: I think I like this one more than the first cocktail that you made.
Greg: I mean, there's more dynamicism to it, right?
Greg: There's more flavor to it because of the chartreuse.
Greg: Yeah, the court survivor is more of a, all right, wake up. And this is like,
Greg: all right, sit down and enjoy yourself.
Jeff: Yeah, both very good cocktails.
Shannon: Mm-hmm.
Greg: Yeah, both lemon forward. I think that next cocktail, we probably will have this in post-show.
Greg: Diamond Back, which is rye, yellow chartreuse, and apple brandy.
Shannon: Mm-hmm.
Greg: That might be amazing.
Jeff: All right, so this next beer. I am looking forward to this. So we haven't had an Oxbow in a while.
Jeff: Oh, if you remember Oxbow is the best brewery we found in New England last year.
Jeff: Amazing sours. It's the one that we almost didn't go to.
Jeff: And then one of our listeners was like, must go, gotta go to Oxbow.
Jeff: So we made one more stop on the night.
Shannon: So we rinse our glasses.
Jeff: Yeah, let's do it.
Shannon: Let's let's do a quick rant.
Greg: Doing a quick rants.
Jeff: Yeah oxbow had um they have this amazing sour program this is a sour that we're
Jeff: here in a moment but like the wall for sale was just like overwhelming like probably,
Jeff: 60 different bottles of kinds of beer you can get like of different sour treatments
Jeff: and things like that don't take your shark.
Shannon: That's like four dollars yeah.
Jeff: Oxford was amazing and so glad we went and then you know the beers we've had since,
Jeff: haven't disappointed so hopefully this one's another one that's on par this
Jeff: is armor amorous A-M-O-R-U-S, amorous.
Jeff: Mixed fermentation farmhouse ale with rhubarb.
Jeff: rhubarb huh yep all of these bottles that are you know wild i pour what was
Jeff: it called amorous yeah i pour very gently trying not to rouse the yeasty critters
Jeff: at the bottom of the bottle.
Greg: So they called a grisette.
Jeff: Grisettes are a belgian after work kind of beer it actually stands for like the gray girl,
Jeff: and what it is comes from
Jeff: is when the miners would come out of the mine there would be a bunch of grisettes
Jeff: gray girl great little girls in or young women in gray they're gray outfits
Jeff: with pails of beer to sell to the miners as they come out of the mine.
Jeff: So that's where Grisette comes from.
Shannon: Did not know that.
Greg: So this is fermented with bread and blended with rhubarb juice, so expect it to be sour.
Greg: 5.5% aged and stainless.
Jeff: Stainless?
Jeff: All right. Beer pours fairly clear. I bet you the top of the bottle was super
Jeff: clear, but we poured three samples without rousing too much sediment.
Jeff: The aroma is kind of closed off. For me, it is a little wheat-like.
Jeff: What did you say the ABV is on this?
Greg: 5.5. Definitely wheat.
Jeff: Yeah. So, yeah, grissets are normally low-alcohol beers. 5 is probably on the
Jeff: high side for many grissets.
Shannon: Not really getting a lot on the nose.
Jeff: No i mean it is it is a little like you know it's a it's a refresher kind of
Jeff: beer it's not gonna so hopefully it gives us maybe a little bit of tang or lemon on the nose.
Greg: Yeah that's a grisette like it it's kind of table biggerish in terms of its body and.
Jeff: It has actually has a good body it has has a light but full body you're.
Greg: Right you're right i should yeah it's table beer in terms of flavor yeah but
Greg: his body is is more substantial yeah.
Jeff: Yeah i'm just trying to say yes it reminds
Jeff: me of grisette bearded mars ours are beer to guard you know table beer kind
Jeff: of thing but this one specifically has a much fuller malty body it but it's
Jeff: not it's still dry and it's attenuated it doesn't come across as too sweet yeah.
Greg: It really ends dry uh.
Jeff: Has a little bit of a tang to it there that kind of lemon vibe of the beer the
Jeff: last cocktail kind Kind of pulls through on this, right?
Jeff: Because the way the tartness comes out.
Shannon: This is an everyday beer.
Greg: This is an everyday beer.
Shannon: But sort of an exceptional version. Mm-hmm.
Greg: I'm impressed by how well made this is.
Shannon: Yeah, well, being like inspecting.
Jeff: Inspective of a 5% farmhouse beer that.
Greg: Has very little in the way of like overt flavors is just kind of very subtle.
Greg: And if there was a mistake made at any point, it would be extraordinarily obvious
Greg: here, more obvious than like,
Greg: Like the taste here is as well machined as like a Budweiser,
Greg: like in terms of, in, in, in terms of they have really worked the screws to nail it.
Greg: So it's perfected in what they're trying to do here.
Jeff: Yeah. It definitely punches above its weight. Yeah.
Greg: And I'm very impressed by this.
Jeff: It delivers way more than you could ask for, for a 5% Grisette.
Greg: Now that said like if you just
Greg: had this open this up and and we're like i'm gonna have a a beer beer and this
Greg: would almost be like water because if you're not inspecting this for how beautifully
Greg: made it is a lot of this would be lost on you if.
Jeff: You had if you had this at oxbow in the middle of a flight of years if you had this at a bottle share,
Jeff: the competition that it's in yeah and the competition had tonight is stiff too
Jeff: for a couple of years but i mean we're really rating.
Shannon: A lot of different.
Greg: Things here very different things but i do want to just point out the only reason
Greg: why i think this beer is very high up on my list of stuff we drank tonight is
Greg: because we're a show that really investigates deeply.
Jeff: Into these.
Greg: Things and if we were to show they're just like uh you know taste it or not
Greg: blah blah blah then this would a lot of this would be lost so.
Jeff: I've had a bunch of beers called grisette this one is the cleanest most attenuated,
Jeff: drinkable a lot of them like a
Jeff: lot of them leave more sweetness on the table yeah
Jeff: and that messes with the whole vibe of the
Jeff: beer yeah either that or more yeastiness or
Jeff: something but like this to me is kind
Jeff: of if i wanted to give you a mile marker that everyone listening would know
Jeff: i would say like start at orval yes and then walk away from there towards malt
Jeff: you know like like that So it's like it's in the vicinity of Orval and so good and so dry.
Shannon: Too, which is it is.
Greg: Like a really dry champagne, like it's.
Jeff: Yeah, you're right. It does. It has a champagne finish, but with a different twist to that flavor.
Jeff: Instead of it going sweet grape, it goes kind of dry malt.
Jeff: I don't have tons of champagne, but when we were subranging champagne bottles,
Jeff: we were having the $20 champagnes that are at the state store.
Jeff: And that stuff was way sweeter and grapier at the end.
Jeff: And this is kind of the the same vibe but man.
Greg: The gumption you have to have just to make this and sell it right because like
Greg: this is not gonna be you know your your your double imperial stout chocolate.
Jeff: Bomb thing this is it's on the spectrum of things oxbow does right and i don't
Jeff: know if this is part of their their main lineup or if this was like a one-time
Jeff: thing i could totally see this as a one-time thing and people buying the hell
Jeff: out of it now if it's always there compared to everything else they do,
Jeff: maybe it can survive i'm not saying it can't but it's a different story completely
Jeff: and that's where you're kind of thinking like oh this is this takes some some
Jeff: nuts to make um if they keep it around yeah if they're doing it as a one-time
Jeff: thing i think their clientele would buy it up and just Just drink it and it'd be worth it.
Greg: Sure. Still, like, though, I don't know. Like, this is not...
Greg: And no one's going to have this and hate it. I think it's kind of impossible.
Greg: But at the same time, people are going to have this and be like,
Greg: I want my hops or something like that, right?
Jeff: Yeah. Or a bigger sour.
Shannon: Or I want a beer flavored beer.
Greg: Right, yeah.
Jeff: I mean, it would be a bigger, I mean, if you're at Oxbow, you're going to probably
Jeff: want, oh, I want more funk.
Greg: Mm-hmm. Mm-hmm.
Jeff: Or this is tarred, but not funky. And it's so dry.
Greg: Or it's like, no, this is perfect.
Greg: This is like perfectly done.
Jeff: Yeah, I'd have to agree. I love that. That's so good.
Shannon: We got to go back there.
Jeff: Let's go. Right now. July. Let's go. In July, we're going back to Portland. Okay.
Shannon: Portland, et cetera, et cetera, et cetera.
Greg: Yeah, that's, um, I.
Jeff: Think that's all the beers we have for this evening. I think we.
Shannon: Have enough that seven things I have on my list and I can't even,
Shannon: like, look at all of them.
Jeff: Okay. So let's see, we got, um, we don't have all the bottles out here.
Jeff: A couple are in the fridge.
Shannon: Yeah, we're not going to be able to show all the cocktails, of course. Would you like me to get.
Jeff: The bottles out of the fridge? Perhaps.
Shannon: Okay.
Jeff: All right so let's recap we had we.
Shannon: Started with uh corpse survivor number two.
Jeff: She's handing you oh shit and she's spilling the oreo beer all over the fridge,
Jeff: is that all that's in the fridge yeah i guess we had five beers and Three.
Greg: Two cocktails.
Jeff: Yeah, two cocktails. Okay.
Greg: Starting with corpse survivor number two.
Jeff: All right so.
Greg: Which was the cocktail with cocky americano and a little bit absent and uh lemon juice and uh gin and.
Shannon: We had the hill farmstead.
Greg: Yes then hill farmstead and then we.
Shannon: Had the The Angry Chair. And then we had the Dancing Dome. Yep.
Shannon: And then we had the next cocktail.
Shannon: Then we had the Shamps, right? And then we had... Boxbell. Yeah.
Jeff: All right. So from the bottom for me, I'm just going to work through this.
Jeff: I think the Hop Farm this time is in last place. i did enjoy the grapefruit
Jeff: that it brought but it didn't bring the other like three things that promised
Jeff: it would bring so that kind of falls at the bottom and then,
Jeff: and and putting the cocktails in is going to be weird that's.
Shannon: Yeah it's hard it's.
Jeff: Gonna be weird That's why I asked.
Shannon: If we had to rate the cocktails, too, because that makes it tough.
Jeff: I am going to put the Dancing Gnome Ergoza in second to last place.
Jeff: It had some neat things going on to it, but overall, I thought the Go's part
Jeff: was well executed, but overall, compared to the other things we drank tonight,
Jeff: it didn't really hit me as something that I favored.
Jeff: And then I'll put the Fiddle Farm Sonsonct in third from last place.
Jeff: And then I'm going to put the Corpse Reviver number two.
Jeff: And then I'm going to put the Chomps.
Jeff: And then it gets hard.
Jeff: Do I want world-class Grisette or do I want in-your-face Oreo Imperial Stout?
Jeff: I mean, they were kind of equally good. Um...
Jeff: Damn.
Jeff: Damn. I don't know.
Greg: All right. This will be the.
Jeff: I'm going to put into my hedonistic side and I'm going to put the amorous in
Jeff: second place and the, the, whatever
Jeff: the hell this Oreo beer is called the everywhere, nowhere in first place.
Shannon: So take a picture and.
Jeff: Well, let me, let me put it in the right order and I'll take a picture.
Shannon: Okay. Sorry.
Greg: So what we have here is my glass is going to be the Shamps, and the glass with
Greg: the lemon peel is going to be the Corpse Survivor.
Shannon: All right.
Jeff: All right. Who's ready to go? You ready to go, Greg?
Greg: Yeah, yeah.
Shannon: Okay.
Greg: So I do think in last place for me.
Shannon: It is the Hop Farm.
Greg: I just didn't really get anything from it. um i
Greg: got that grapefruit kind of but it but also at eight percent it just didn't
Greg: it didn't satisfy kind of anything that i was looking for and i guess that the
Greg: the the sant would come in next because i also didn't get much from that at
Greg: all um i was expecting a lot more,
Greg: uh Uh, the air goes, I did kind of like in the sense that I did not expect,
Greg: especially something with tequila in it to have so much to do,
Greg: to, to still be like drinkable enough to me, but I'm still going to put it here, uh, in place.
Greg: Then I also think I'll agree and I'll put the corpse reviver.
Greg: guess this is really tough,
Greg: I think I'll also say the Chomps.
Greg: Yeah, I think the Omris is an exceptional thing, but that Oreo thing also just blew my mind.
Jeff: Well, it's like, which one do you put first? If I'm going to pretend to be snobby
Jeff: about the thing, you put the Grisette in first place.
Jeff: But if you're going to be hedonistic about the whole thing, you're going to
Jeff: put the fucking Oreo Imperial Stout in first place.
Greg: Well i just think that like the grisette thing is is so is so awesome and i'm
Greg: really really i think really exceptional and really well done and i and i think
Greg: that's fantastic and the oreo thing though is like holy shit and kind of the
Greg: holy shit's gotta win yeah.
Jeff: Yeah yeah imagine what what greg mcgill's saying right now all.
Shannon: Right i've got a leech over here um that goes there there's the.
Jeff: You're gonna tell the listeners what's what all right after you get them sorted
Jeff: I was going to get assorted first.
Shannon: This one?
Jeff: Shannon's rankings are tabulated by the coming firm of Ernst & Young.
Greg: It costs a lot of extra money for a shower. I really think that we should not do that.
Shannon: But hey. Wait, what is this one? This is the tequila one. This is the...
Jeff: Ergoza.
Shannon: Ergoza. Oh, okay. Where's the half farm?
Jeff: Half farm is in last place.
Shannon: Oh, that was in last... No, yeah. Last place.
Shannon: And then Hill Farms. Okay. So last place is the.
Greg: Hop Farm.
Shannon: Hop Farm. And next we've got Sankt from Hill Farmstead.
Shannon: And then we have. Oh, my goodness. I rate these. And then we have to find.
Shannon: Your figure should be more organized. Where's Dancing Note?
Shannon: There it goes. There it goes. so yep then the cocktail um court survivor yeah
Shannon: all right am i the same as what you got so far yeah.
Jeff: It's gonna be the same.
Shannon: All right and then i've got the other the champs,
Shannon: and then.
Jeff: Hold on hold on uh the johnny carson envelope thing and.
Shannon: Then we have the oxbow and then we have the angry chair yeah.
Greg: I'm glad you took all that time to uh to rearrange it because.
Shannon: I didn't realize that my um because i can't see my list because Because I'm
Shannon: on my tablet and it doesn't all fit.
Jeff: Right, smaller.
Jeff: That's why we need the accounting firm of Princeton Young to tabulate her results.
Greg: Yeah, but like I said, I mean, it feels like a waste of money, especially this time.
Jeff: She usually matches. I'm pretty sure she...
Shannon: Usually you and I are on the same.
Jeff: I thought you matched with Greg more than me.
Shannon: Do I?
Jeff: I think so.
Shannon: Do I match with you?
Greg: Okay we have to do some some stats on that.
Jeff: Or maybe you just match with one of us either you prove which one of us is right either time well and.
Shannon: The funny thing is i don't pay attention obviously.
Jeff: I wasn't paying attention to what you were writing we don't my rankings are
Jeff: are on a tablet yeah we don't we're not saying you're copying we're saying
Jeff: it's funny you usually duplicate one of our rankings and it just proves which
Jeff: one's right that show i guess so that's one way to look at it so.
Shannon: Are we gonna be we're gonna we're gonna do the merry fuck kill of course we
Shannon: are we have to do the merry fuck kill jeff.
Greg: You started so.
Jeff: You gotta go i'm gonna i'm gonna marry the emirates kind of fuck that everywhere
Jeff: nowhere and i'm gonna have to kill the hop farm the grapefruit brulee.
Shannon: Uh what are you gonna fuck.
Jeff: Angry cherry said.
Shannon: Oh well i didn't hear that sorry.
Greg: Miss it yeah i mean same for me i don't think that there's any other way to put it no.
Shannon: Same for me.
Greg: Yeah same definitely.
Jeff: All right well you know sometimes grooves in the heart and sometimes the show's gotta end.
Greg: Yeah well you know.
Jeff: How old is this song now probably 35 years oh my gosh.
Shannon: I don't even want to know 1990 don't oh i was gonna say don't.
Greg: Oh too late.
Shannon: Don't tell me you.
Jeff: It's like the other day i realized seven nations army is 23 years old this.
Greg: Is only 34 years old but.
Jeff: Seven nations army like seems like
Jeff: new rock to me it's only because you haven't been paying attention to music
Jeff: no i do i i make an effort to incorporate new music into my every.
Shannon: Day every day.
Jeff: I make it an effort to not be stuck in my high school years but yeah just the
Jeff: time is weird and yeah when i saw seven nations army me it was 23 years old
Jeff: freaking classic rock like that's weird man.
Greg: That's weird man it's no bueno.