Jeff: Craft Beer Radio, episode 521, on August 16th, 2024.
Greg: Oh, yeah. Rocking out to that information society. Pure Energy,
Greg: everybody. Hey, how you doing? I'm Greg.
Shannon: I'm Shannon.
Jeff: And Jeff. And we're back.
Greg: We're back.
Jeff: We're back. It's been a bit, but we're back. We have a bunch of beers to drink
Jeff: tonight. Some new, some old.
Jeff: like this one is from our trip last summer to new england this is from hill
Jeff: farmstead and this is charlie which is a low alcohol very low farmhouse percent right.
Greg: Two percent we're talking.
Jeff: Yes we'll see if i screwed up keeping the two percent beer in the fridge for
Jeff: a year but maybe not maybe.
Greg: Not uh it's a photo aged hop with mosaic and simcoe uh they say it has an adjunct of whimsy.
Shannon: Whimsy.
Greg: So while we're pouring, let me ask you guys, because we didn't talk much when
Greg: I came in, because we wanted to save it for the show. How have you been?
Greg: We haven't seen each other in a bit.
Jeff: We've been really good. Lots of, been busy doing lots of things.
Jeff: The most obvious thing you saw, we have the camper trailer.
Greg: A new camper.
Jeff: Out in the driveway.
Greg: That's how I'd like to stay. That's how I'd like to outdoors, if anything.
Shannon: Yeah.
Jeff: I mean, indoors. It was a bit of like, do I want to do that?
Jeff: but I think what we decided we're going to like work from the road.
Jeff: We've got Starlink, you know, we got a big battery pack and solar panels and stuff.
Jeff: So like we've done just a shakedown trip, like a weekend in one day working.
Jeff: And it was really hot that day. And I realized our black awning was like a radiator,
Jeff: like radiating down on us.
Jeff: So like I'm going to replace the awning with a white one. Um,
Jeff: But Shannon's going to make a quick trip to Florida to see the grandkids.
Jeff: But when she gets back, we're going to do like 10 days in like the Finger Lakes
Jeff: regions of New York and do stuff like that.
Jeff: So, and work during the day.
Jeff: There's this really cool thing that we found. It's an app and it's a membership.
Jeff: It's called Harvest Hosts.
Jeff: And they have like 5,000 farms, wineries, and breweries.
Jeff: And you can stay for free. They just ask you that you patronize the place. So like spend 30 bucks.
Jeff: It's so awesome being able to close down a brewery and not have to drive back to your camp.
Shannon: You just walk across the parking lot and get in your camper, go to bed.
Jeff: So it's cool. It's the kind of camping where you don't have any kind of hookups,
Jeff: right? They don't supply electricity or water or anything.
Jeff: So it's called boondocking when you camp like that. And so, you know,
Jeff: we got the battery pack and solar panels and whatnot.
Shannon: Everything.
Jeff: And I'm doing a bunch of tweaks after we decided we wanted done after the shakedown
Jeff: trip. And yeah, the next trip will be fun.
Shannon: Yeah.
Shannon: And Cooper likes it.
Jeff: Yeah. And since we're going to be gone for long periods of time,
Jeff: I don't know how long, but we're going to take the dog with us and whatnot. All right. Charlie.
Shannon: Charlie. Cheers to Charlie.
Greg: Charlie, which is named after a dog. According to the information,
Greg: a lively, cheerful, Charlie, our faithful, loving, and steadfast companion,
Greg: a golden retriever of renown.
Greg: He ever, he adopted everyone on Hill Road and beyond, et cetera, et cetera.
Shannon: Well, that's a lot nicer than the name Charlie reminds me of,
Shannon: because it reminds me of Hurricane Charlie.
Shannon: that hit in florida when i still live there nasty business nasty business.
Jeff: It's a golden beer it's been sitting in the bottle for very long so it's pretty
Jeff: clear and has a tart tangy nose a little bit of um almost like a lemony thing
Jeff: going on there lemon wheat yeah.
Greg: It's got got that farmhouse kind of aroma to it and it's got God,
Greg: very clean and crisp taste.
Greg: This is like an ideal table beer because you're not getting drunk off of this.
Shannon: No.
Greg: You could drink six bottles of this and you'd be peeing a lot,
Greg: but you would not be inebriated at all.
Jeff: Yeah, the tartness is significant, but it's not overpowering,
Jeff: but it balances kind of the lighter body of the beer.
Jeff: It gives you kind of a refreshing summer drink kind of vibe.
Shannon: Yeah i really like that.
Greg: Kind of has a kombucha vibe to it with the sourness it.
Shannon: Does just a.
Greg: Yeah it's.
Shannon: Such a small hint of the sourness.
Greg: That i think it's well it is it's really well put together i'm really enjoying
Greg: it it's a it looks very it's beautiful it's this clear golden not Not even golden, more like straw.
Greg: Yeah, well done, Phil Farmstead.
Jeff: I'm glad the beer, you know, survived, being 2%. You know, usually the rules
Jeff: for cellaring beer are strong or dark or something like that.
Jeff: And this is a golden, but it is sour.
Greg: It's sour. It's also, it's probably yeast in there, right? So it's alive.
Jeff: Yeah. Delicious. Big fan.
Greg: Yeah, this is great.
Jeff: Yeah, so wrapping up that camper thing real quick, we did two nights at breweries.
Jeff: The first one was in Terra Alta, yeah, Terra Alta, West Virginia.
Jeff: It was called High Ground Brewing, and they had some really good stuff.
Shannon: Oh, yeah. They did.
Jeff: They had a selection of IPAs. A lot of them were hazy-ish, but the one that
Jeff: stuck in my mind was they had a brewed IPA that was like kind of melon-y,
Jeff: you know, hoppy. It was so good. Like, that's the one that stuck with me.
Jeff: um and then the second day was 1812 and we're having one of their beers tonight later on yeah.
Greg: I was recently in Cape Cod, and I introduced my parents to extra special bitters.
Greg: Because, you know, they may have been afraid of it before, because they would
Greg: see bitter, perhaps, and be like, no. But then I was like, no, no, no, no.
Greg: Give this a shot. Right up your alley. And yeah, they were very pleased.
Jeff: Yeah, doesn't mean what you think it means.
Greg: So I told them, you know, it's going to be hard to find an ESP,
Greg: unfortunately. unfortunately but when you do find one yeah grab it.
Jeff: Yeah and then i guess the next big project that
Jeff: i did was i don't know if you saw in the backyard the big white building beside
Jeff: the shed that's a solar kiln for drying lumber so i had uh some walnut that
Jeff: i got really cheap and i milled it up into boards slabs more tech more accurately
Jeff: for people that distinct differentiate,
Jeff: but, um, and then I called around and the guy that I used the dry lumber before
Jeff: he's booked up through the end of the year.
Jeff: And I called a different guy that I'll lead on. And it was going to cost me
Jeff: like 1300 to $1,500 to get this wood dried.
Jeff: And I started looking around and I could build a kiln for around $2,000 to dry
Jeff: that load and anything else I have in the future.
Jeff: Uh, so yeah, that's what that big white building in the back is.
Jeff: It's basically a greenhouse for drying wood kind of thing, has fans that circulate
Jeff: air and insulated walls to keep the heat in more.
Jeff: And yeah, so that's that.
Jeff: First batch is in. I'm not sure how long I should expect a batch to take to dry or whatnot.
Shannon: It's full.
Greg: But think about this. You can then sell the services.
Shannon: Yeah.
Jeff: Yeah, I could either sell the wood at a higher price because it's dry,
Jeff: kiln-dried, or even better because it's less work is sell the spare capacity
Jeff: in the kiln to people that have milled their own wood. So we'll see if anyone's interested in that.
Jeff: But yeah, if I can do that, it will not take very long to make the money back on building the thing.
Greg: You found your anvil.
Jeff: Yeah, hopefully. Hopefully. So that was a project. It's about done.
Jeff: It needs some paint. I just primed it the other day.
Jeff: But I mean, other than that, I have to put up a baffle in there too to help
Jeff: direct the airflow a little bit better. But that project's about done.
Jeff: And then, man, I got another project or something. Oh, we went to Washington,
Jeff: D.C. with the kids last weekend.
Jeff: How was that? We can talk about it. I mean, I can get into a bunch of detail,
Jeff: but let's move on to the next beer for ready.
Shannon: Well, I better drink up.
Greg: Slammed down that 2%.
Jeff: That Charlie.
Shannon: Yeah.
Jeff: So good.
Shannon: It really is.
Jeff: All right uh let's go on to this um dark truce it's a wild dark wheat ale aged on plums,
Jeff: seven half a percent alcohol by volume this is from a lone pine this is in portland
Jeff: maine as well got this last year on the trip lone.
Greg: Pine.
Shannon: Dark truce yes.
Greg: At the uh write this stuff down There's a farmer's market I go to every week
Greg: during the summer, and got some amazing plums there.
Greg: They're smaller than you get at the grocery store, but they're tart and juicy and so good.
Jeff: Oh, they're so much fresher, because they're closer to ripe when they're picked,
Jeff: unlike grocery store ones, which are picked completely unripe and shipped.
Greg: Yep.
Jeff: And ripened in ripening rooms here in town.
Greg: Got that he got some peaches they're still hard to see that bottom so the peaches
Greg: gotta wait on dark truce is a wild dark weed ale at 7.5% alcohol by volume no.
Shannon: I got it he said it.
Greg: But this version is uh agent plums he said because there's one that's agent
Greg: black currants apparently uh,
Greg: All right.
Jeff: So this one pours thick and dark.
Jeff: It's wheat. It's dark. It has sourness to it.
Jeff: It looks like a hazy soda, cola kind of thing.
Jeff: It's like cola colored, but it's cloudy.
Shannon: It looks like plum juice.
Greg: It looks like, I would say prune juice even.
Shannon: Prune juice. Yeah.
Jeff: The aroma has some funk to it. It's a tangy, fruity thing. i'm not sure how
Jeff: sour it is and how plum juicy it is it's somewhere in there though you know.
Greg: It's got that pruney dr pepper thing going on i know dr pepper is not actually
Greg: made with prunes but there's like there's a flavor that's reminiscent oh.
Shannon: I i can i can smell.
Greg: It now yeah,
Greg: Yeah, dark, not clear. Well, I'm worried it's just condensation.
Jeff: It's a weeded beer. That's hazy.
Greg: Oh, yeah. Okay.
Jeff: It's probably from like the, you know, wheat, like a Dunkelweiss kind of haze,
Jeff: but with souring agents and fruit.
Jeff: Moving on to the flavor for me.
Shannon: Did you taste it already?
Jeff: I did, yes. The sour kind of bites real quick up front.
Jeff: And then some of the other flavors come through. it's kind of smoky and kind
Jeff: of roasted like if you look at roast you're smoky it went smoky for me.
Greg: Oh yeah that is interesting because yeah it lays a sour foundation and then.
Jeff: Let's call second sip there's a little bit of like candied plum or something
Jeff: like that like almost like dry, you know, dehydrated, like fruit,
Jeff: like Christmas treats kind of thing.
Greg: Yeah, it lays a sour foundation, goes plummy and then kind of pruney,
Greg: and then almost chocolate.
Shannon: Chocolate-covered raisins is what I'm thinking of, chocolate-covered raisins.
Greg: And like you said, smoky, like there's almost a wood-smoked aftertaste. That's interesting.
Jeff: This is the Dark Truce from Lone Pine.
Greg: Huh. That's really interesting.
Jeff: There is a Lone Pine on the main state flag, so that's probably where the name comes from.
Greg: Gotcha. Mixed fermentation ale aged 28 months on oak, so that's probably where
Greg: the wood comes from, the oak.
Jeff: Oh, yeah. Yeah, D.C.
Jeff: was a lot of fun. We went Thursday through Sunday, and it was the weekend that
Jeff: the storm blew through. So Thursday and Friday were quite rainy.
Jeff: We did a bunch of the museums those days. I'll just rattle them off real quick
Jeff: if you want more details.
Jeff: The first one we did was the Museum of the American Indian, and then we went
Jeff: to the Museum of Black Culture and History, but it was closed.
Jeff: We had to buy free tickets online, but I guess the air conditioning or something
Jeff: was down. So I closed the building for the day.
Jeff: Uh, then we went to the American museum of American history.
Jeff: Um, and,
Jeff: And then we went to the Spy Museum because I wanted to try to get,
Jeff: because Max wasn't really into like normal museum stuff.
Jeff: And he liked the Spy Museum a little bit.
Jeff: Second day, Allie and I left right when the museums opened and went to Museum
Jeff: of African Art and Asian Art. She really liked that.
Jeff: Then we met up and did the Holocaust Museum, which was really rough.
Greg: Bummer. Yeah. It's a bummer.
Shannon: I sobbed.
Greg: Yeah.
Shannon: The whole time yeah.
Jeff: I would say the american indian museum's a bummer this one's a bummer times,
Jeff: a thousand yeah um then we went to,
Jeff: the natural history just a little bit because when we had time tickets to the
Jeff: air and space the one i worked.
Greg: At natural history museum.
Jeff: Yeah you.
Shannon: Worked at oh really yeah i did not know that.
Greg: When it was it was younger was an internship nice yeah a.
Jeff: Little bit nice to spend more time there yeah we were way behind we were like
Jeff: an hour behind schedule we spent a long time at.
Shannon: The holocaust museum yeah.
Jeff: So it's hard to get through that under.
Shannon: Four hours yeah because you really
Shannon: want to read and everything and take i wanted to take it all in you know.
Jeff: Yeah so i mean the way they
Jeff: told the story of circumstances
Jeff: like how germany evolved into the
Jeff: state that it did you know like it's really poignant and moving especially with
Jeff: some things happening in history today yes yeah so then we went to there in
Jeff: space and uh that one was actually one of the most disappointing Pointing ones.
Jeff: I mean, we got to see Neil Armstrong's moon suit, the, um, the command module.
Jeff: Can't think of the name of it right now.
Jeff: Um, in the right flyer, but then the rest of the stuff was kind of, eh.
Shannon: Yeah.
Greg: It wasn't, uh, Eagle was the, was a lander.
Jeff: Yeah, it has a name. I just can't remember what the command module was. Yeah.
Jeff: Then Saturday was nice, so we did the outside walking. I tried to get passes
Jeff: for the Washington Monument, but I was too far back in line.
Jeff: I didn't leave the hotel early enough, so they sold out.
Jeff: So we just walked around and everything. The most notable thing there, from having been to D.C.
Jeff: several other times, is that this is the first time where we went to the World
Jeff: War II Memorial, and there weren't busloads of veterans.
Jeff: There wasn't any veterans there. and there's still about a hundred thousand
Jeff: that are still alive are there did you look did you yeah i would like before
Jeff: there were so many that it was just constant there was always groups of veterans
Jeff: there and it wasn't a single one and that was like huh we're getting towards the end,
Jeff: of that era you know um i've
Jeff: seen it before but this time the mlk memorial really struck me that one yeah
Jeff: like i i think i put the symbolism together about because the sculpture is incomplete
Jeff: you know so it's a work left you know unfinished kind of thing and i think that
Jeff: really struck me evocative.
Greg: Yeah the holocaust museum too has that sort of brutalist architecture that's very evocative.
Jeff: Oh what then when you read the sign like you're standing on cobblestones from
Jeff: the crackout ghetto it's like yeah what like that that was one of the parts
Jeff: that got me was moving for me there um i'm.
Shannon: Walking through i.
Jeff: Couldn't find information on this but sorry and.
Shannon: Walking through the train oh yeah that that was the part that was,
Shannon: yeah really hard.
Jeff: You could i mean oh you thought you yeah tell them well my.
Shannon: Um my ex-husband my The boy's dad, his father escaped.
Greg: Oh, wow.
Shannon: He was in Hungary with his family, and he was only 14 years old. And, yeah.
Shannon: He was being taken to a concentration camp on a train. He was captured.
Shannon: He was trying to escape, and he had a suitcase, just a little suitcase with
Shannon: a few clothes, and that was it.
Shannon: But he was captured. He was on the train on the way to the concentration camp,
Shannon: somehow jumped the train with a suitcase he was shot at, 14 years old.
Shannon: His suitcase was full of bullet holes.
Shannon: He didn't get hit. And he survived, made it to the States with literally the clothes on his back.
Shannon: His father died in that. And his mother survived it.
Shannon: She was taken underground and, you know, into a safe house somewhere.
Shannon: And I think they went from Hungary to Poland. And then that's where,
Shannon: you know, once they came, once they came into and invaded Poland,
Shannon: that's, I'm pretty sure that's how the story went.
Shannon: It's been 30 years since I, and he only told the story a couple of times.
Greg: It's hard to live through and talk about it.
Shannon: Yeah. So he wasn't keen on talking about it too much, but yeah. So it was.
Greg: What a story though.
Shannon: What a story. I mean, yeah. And I loved him dearly. He was, yeah,
Shannon: he was great, but he survived it. And, but, you know, it's really.
Greg: One of the few.
Shannon: Yeah, one of the few.
Shannon: That was definitely a mood. I wasn't going to go.
Shannon: I actually, even that morning, refused to go because I knew that I wasn't going to be able to handle it.
Shannon: And I changed my mind at the last minute when he was getting the time tickets.
Shannon: And I'm glad I went.
Shannon: Very glad.
Greg: Just because it's a bummer doesn't mean you shouldn't go see it.
Greg: It's totally worth seeing.
Shannon: Absolutely.
Greg: And experiencing. Yeah. You're not bringing dates there.
Shannon: No.
Jeff: No.
Shannon: I was very happy that I had a purse full of Kleenexes.
Greg: I'm surprised they don't just offer them.
Shannon: Yeah. Yeah.
Jeff: Are you aware that the Thomas Jefferson statue in the Jefferson Memorial is
Jeff: looking across at the White House?
Greg: Across?
Jeff: Like across the title pool and they keep the trees cleared so you can see the
Jeff: white house from the jefferson i was.
Greg: Not aware of that you can't.
Jeff: And then i was and then i noticed that mlk is looking at the jefferson memorial
Jeff: but i couldn't find anything written that that that was like an intentional
Jeff: choice for any kind of symbolic thing but.
Greg: I'm sure you could trace the if you trace all of the um where they're all looking
Greg: you'll get some pentagram and somebody will have some something about how you know it's.
Jeff: Not but i've heard before that the jefferson is intentionally was set up to
Jeff: look at the white house and the park service keeps like you'll notice like there's
Jeff: just a little clearing in the tree so you can see the white house from the jefferson
Jeff: memorial it's not like you know.
Greg: You know whatever whatever makes people happy.
Jeff: Yeah it.
Greg: It feels silly to me but on the other hand it's such a minor thing i don't mind
Greg: if If that's like, that's something that's there.
Jeff: Yeah.
Greg: It feels just like a, yeah, it's a little way to celebrate him. Fine. Jefferson.
Greg: important figure had some drawbacks not.
Jeff: A perfect man yeah but.
Greg: You know a man of his time.
Jeff: For sure and that so that was
Jeff: what we did when the botanic gardens after that um sunday on the way out of
Jeff: town we went to arlington and watched the changing of the guard and then we
Jeff: went to the air and space museum out by the airport the udvar udvar hazi museum
Jeff: that was awesome That was everyone's favorite part of the trip.
Jeff: They have, I mean, some of the planes they have there, right?
Jeff: They have Space Shuttle Discovery.
Jeff: They have Concorde. They have an SR-71 Blackbird.
Jeff: They have a Nola Gay, which is, you know, the B-29 that dropped the first atomic bomb.
Greg: That's awesome. I do.
Shannon: It was fantastic.
Greg: I did see an SR-71 in person because when I was in Tucson and there was the
Greg: Air Force Base there that we had our company at a party at. And so there was
Greg: that, and there was an A-10, like two of these cool.
Jeff: Like legendary. I've never seen an SR-71 in person until then.
Jeff: I have seen an F-117, the Nighthawk, the original stealth fighter in person
Jeff: when I was in scouts, but never, never got to see the SR-71. So that was really cool.
Greg: Yeah. Smaller than you might think.
Jeff: Uh, no, it was bigger than I would have imagined actually. Yeah.
Jeff: I mean, it was pretty big.
Greg: Maybe. Maybe I'm, I mean, I mean, it was a while ago, so I might be misremembering.
Jeff: Big black plane.
Greg: Yeah. I mean, I know, I know the plane. No doubt about the plane.
Greg: It's just how big was it? I don't know. Maybe it was hard to judge. It was all indoors.
Jeff: Yeah. This one, you could walk all the way around it just outside of touching it.
Jeff: And, uh, it was really, really cool. Same with the, the spatial discovery was
Jeff: so cool because you get so close to it.
Greg: Um.
Shannon: And I watched it launch when I was a kid. Yeah.
Shannon: I mean, I was right there, you know, I actually went with my family and we went
Shannon: to the Cape and we watched it.
Shannon: And then I watched it from home once it got high enough into the sky that I
Shannon: could see it, but which really didn't take too long at all.
Shannon: But yeah, so that was really cool. So I was like, I have this love for space
Shannon: shuttles anyways, but especially for that one because I saw it in person.
Greg: You talk all about the space shuttle in the post show. As a machine,
Greg: it's an amazing machine.
Greg: As a spacecraft, it's a shitty spacecraft.
Jeff: Overcomplicated.
Greg: Yeah.
Jeff: They never got the operating price down. Yeah, it has its flaws.
Jeff: they actually had a guy on a big
Jeff: screen on teams from uh detroit yeah who was a virtual volunteer and you could
Jeff: stand in front of the tv and like ask him questions about the space shuttle
Jeff: that's cool and he knew knew at least all the trivial stuff for uh like you
Jeff: know all the questions little kids love to ask you know he was like that that's
Jeff: his sweet spot right yeah.
Greg: That was like when i went to the in houston when i went to mission control the
Greg: the guy who clearly rehearsed his bit but and he had lots of cool facts but
Greg: when i asked him some like more hardcore questions he,
Greg: didn't quite know how to answer them.
Jeff: Yeah i i
Jeff: i don't know what you
Jeff: think but like going around that museum and explaining to max and shannon and
Jeff: ally like like i'm like holy shit i know a lot a lot about airplanes and space
Jeff: travel like like i wouldn't have thought like i like i was practically a tour guide like yeah.
Shannon: You are well.
Greg: A lot of it is also like it's not just this.
Jeff: Is the uh center lens incognita okay.
Shannon: I gotta move this other one down the list.
Greg: It is what you can recall right it's like some you're better at recalling those
Greg: kind of things and other kind of things and because other people could read
Greg: the same thing and just not have the same recall yeah.
Jeff: I mean it just it's the kind of thing especially when i was a teenager and stuff
Jeff: it was like you know warplanes were like the thing and then you know space history
Jeff: like i was identifying things like without the like they have they have the um what's.
Shannon: That it's It's dripping on your.
Jeff: Machine. They had the instrument ring for the Saturn V rocket mounted,
Jeff: you know, like up in the air, like by itself.
Jeff: And I'm like, oh, that's, I know what that is. Yeah.
Jeff: Craig's looking up his trip to. Oh, yeah, that's that's the blackbird.
Jeff: The lighting makes that one look even cooler. And purple lights under the.
Shannon: Oh, yeah, it sure does. It looks like a spaceship.
Jeff: In D.C., it was just lit normally. It looked like a stealth plane.
Jeff: That looks like a spaceship.
Greg: But you could go up in here. You go up and touch it.
Shannon: Really?
Greg: I assume they must have replaced the you know whatever covering is on it so
Greg: so no but you can go and scrape it off and analyze it yeah.
Jeff: Or it might even be a hazard to.
Greg: Could be yeah um.
Jeff: Did you do you know this the they couldn't seal the fuel tanks on the.
Greg: Sr71 so when it's sitting.
Jeff: On the tarmac it had.
Greg: To refuel immediately because it would be leaking fuel by the time But that
Greg: was because it's made of titanium and it expanded when it heated up.
Jeff: It sealed the tanks, yeah.
Greg: The engineering shit they had to do.
Jeff: Just like all the stupid stuff like that. I was like, for like three hours,
Jeff: it was just like nonstop Jeff putting out trivia like that.
Shannon: Yeah, you were.
Greg: So they call this a classic Saison with a modern touch of New World hops.
Jeff: So this is a Pittsburgh brewery. This is Cinderland's, uh, fooder house.
Greg: Aging an oak footer for nine months.
Greg: All right.
Greg: Less wild an aroma than the first two, in some ways.
Shannon: There's something that's really strong.
Jeff: My first sniff was weird. I'm going to put it in your head so you can hunt for it. Caramel.
Shannon: What?
Jeff: Yeah, like, I don't know how I got it, but I got caramel.
Greg: Coconut.
Shannon: I'm not getting any of that. I don't know what you guys are on.
Jeff: Like, just, like, fleeting weird, like...
Greg: Yeah, no, like, sometimes the first sniff, because... your brain is trying to
Greg: understand something yeah and it's not you know the sensors that you have and
Greg: the brain you have is not perfect and it's trying to interpret and sometimes
Greg: it gives you some false signals as it's zeroing in it's.
Jeff: Just like that that veritasium we watched the other day with the sounds where
Jeff: they were showing like how you do mishear things and stuff like that if the
Jeff: visual cues uh were mixed up to help.
Greg: You see why i'm not a realist.
Jeff: This one i.
Shannon: Can't even pick out i.
Greg: Just got a little flavor a particular flavor it's got a little diaper so a diaper yeah a.
Shannon: Dirty one or a clean one a.
Greg: Clean one but but the smell of like slightly plasticky almost.
Shannon: Yeah. No.
Jeff: Move on to the flavors. You'll like it better.
Shannon: Okay.
Jeff: It's not as sour as the other ones. Kind of clean. It has a kind of a melony
Jeff: or like a light citrus flavor.
Jeff: Tropical flavors, I guess. Either melon or tropical kind of hop flavors playing in there.
Greg: In the bottle?
Shannon: It's.
Greg: Yeah, I see what they're doing with the flavors. the citron mosaic cryo hops so.
Jeff: I see.
Greg: What they're doing in there in terms of changing the kind of flavor pro the
Greg: standard flavor profile but.
Shannon: It's definitely a tropical flavor but i can't there's like it must be a mixture
Shannon: of many different things because i can't pick out any one particular fruit.
Jeff: Like it's if i had to pick one i'd probably go with honeydew actually but it
Jeff: is a mixture there's probably some papaya in there there's maybe some uh.
Shannon: I taste the honeydew.
Greg: There's a very like earthy aftertone to all of that.
Shannon: Definitely.
Greg: Yeah.
Jeff: Almost cinnamon-like.
Greg: And it's.
Jeff: Yeah, I'm glad you got the spice because I think that's like the caramel-ish
Jeff: thing that I got at the beginning.
Jeff: This one is more of a quick drinker. Like it urges you to take a quick sip and
Jeff: kind of where like all the other ones are way more sour.
Greg: Yeah, and the flavor doesn't linger on this one either.
Shannon: This one's really easy to drink.
Greg: Yeah, it's crisp. It's got that crispness to it.
Greg: So it goes through its flavors quicker, as opposed to the last one,
Greg: which was so distinct and different, had a really interesting story to tell.
Greg: This one has a story to tell, but gets it over pretty quickly.
Shannon: It's a good, solid beer.
Jeff: Yeah, it's interesting. it's also a food raged sour but this one is kind of
Jeff: drink it while you're doing something else where the first two were kind of
Jeff: pay attention to the beers and put your other thing on pause.
Greg: Well i mean as i know the first one arguably is just i mean it's just it can
Greg: be done anywhere you could.
Jeff: Have that with anything and yeah it's set up like a meal or table beer you know
Jeff: but But it's so good that it would actually make you put it on pause.
Greg: And imagine if you had that as a seller for all that for table beer. That'd be amazing.
Jeff: Yeah. But I mean, if you have that, you're used to it.
Jeff: But if you're just trying one, it's going to make you stop what you're doing
Jeff: to focus on it. This one's not going to make you stop.
Jeff: This one's just going to go along with the session.
Shannon: This one's going to go really well with barbecue.
Shannon: Specifically, like, dream barbecue. it would taste really good with it.
Shannon: And I don't know why barbecue sounds like,
Shannon: the food that you need with the spear but i.
Greg: I think it seems like it to me i'm i'm kind of with you i think that the crispness
Greg: would help with the sugariness sweetness that you get from barbecue i.
Jeff: Think it's a nice bridge in there with the collards too like if you have the vinegar.
Greg: Oh yeah so there's a nice little trio going on um it has a little bit of a cocktailness
Greg: and in the sense that it has this a little bit of this kind of grossness but in a good way,
Greg: um that like it would i think this would put off and uh like the first one anybody
Greg: would drink that and say that was great i guess anybody anybody who's not opposed
Greg: to something a little bit sour,
Greg: um this guy i don't expect you'll have like not a lot of beer non-beer drinkers
Greg: going up this and being like this i think you got to be more experienced to
Greg: get something out of i also I also think that there's maybe a little bit of
Greg: something contaminating it.
Shannon: What's the percentage, the ABV on it?
Greg: What is the percentage?
Jeff: Eight and a half.
Shannon: Eight and a half.
Jeff: Or is that six and a half? I don't know. What's that say?
Shannon: Six and a half.
Jeff: Font's kind of, font's ambiguous.
Shannon: I believe it's a six and a half.
Greg: I believe it's a six and a half.
Shannon: That's right.
Greg: Yes. Untapped agrees with you.
Jeff: Yeah, so D.C. was tons of fun. Really enjoyed those airplanes.
Jeff: Could talk about those airplanes forever.
Jeff: And then we came home and Allie had a great time. Max didn't like the museum
Jeff: stuff as much, but I think...
Greg: Max is 14, right?
Shannon: Tomorrow.
Greg: Tomorrow. So, yeah, he's in that... I know that age. You don't like anything. Yeah.
Shannon: Yeah. Yeah.
Jeff: That's the age I went to Disney with my little baby kid or siblings,
Jeff: right? I was too cool for school.
Jeff: It was one of the biggest regrets.
Greg: I don't think it's that you're too cool.
Jeff: No, I was outright miserable on purpose.
Greg: But your brain and your body are going through such weird changes that you shouldn't blame yourself.
Greg: There's a cascade of crazy shit happening to your body. And your brain can't handle it.
Jeff: I know. I still regret it because I was a dick on purpose. you shouldn't you shouldn't.
Greg: Regret it you should just try to do better.
Shannon: He's definitely better than.
Greg: Just 14 oh sure 14 year old i mean i was.
Jeff: And max wasn't any no he never.
Shannon: Once acted like he was miserable he really sucked it up and he was a trooper yeah.
Jeff: He was definitely a trooper even though he wasn't interested in some things he did it and,
Jeff: you know Allie went through that whole phase around the divorce where she just
Jeff: hated my guts right and it's like have we talked about driving with her at all
Jeff: no okay so let's yeah we should get into all that save some of.
Shannon: This for the post show yeah.
Greg: I do want to bring up this. What's that? This is a demonstration for something.
Jeff: Okay.
Shannon: I was jealous.
Greg: I brought this because I found this when we were looking for toys. So we,
Greg: when I was in Cape Cod, we brought my sister's dog and it's a little,
Greg: it's a mix between a bison and a poodle, I think, or something like that.
Greg: that um it's a and so we got to get toys that were small so we went to the cat
Greg: toys and the cat toys i found this i was like i've been looking for a koosh
Greg: ball or something for a long time because i want to explain something and this
Greg: is the perfect okay tool to explain all right a cool mass thing what.
Jeff: Happened to koosh balls.
Greg: Yeah they're here until they weren't you know i realized i was thinking you
Greg: know i'm sure i can find them on amazon but like you don't think in in the moment have.
Jeff: You gone to spencer's and looked for it i mean.
Shannon: Uh if you're gonna find it anywhere.
Greg: It's just it's more like a of the moment thing as opposed to a yeah we just opened the.
Jeff: Hop farm of cocoa fresh pot of mocha cocoa coffee porter uh greg brought I brought
Jeff: this over last show, I think, and it's been in the fridge since.
Shannon: What's the ABV?
Greg: 5.9.
Jeff: When I opened the can, it started to foam up a little bit, so I'm sus on the
Jeff: thing. Hopefully it's not sour.
Greg: Take on a fresh pot of porter conditioned on chocolate and Columbia cacao el
Greg: tambo beans from local roaster. Red hot coffee.
Jeff: Big coffee aroma.
Greg: Big.
Greg: doesn't smell off i don't smell
Greg: any um but there's a lot so much coffee around maybe covering it up it.
Jeff: Doesn't it's it's not spoiled it just foamed up a little bit but when i foamed
Jeff: up like when it almost like overruns the rim you're like oh no you know and then it now.
Shannon: You got that oh no.
Jeff: Oh no,
Jeff: all right yeah so i mean it does have what maybe is a thinned out body but maybe
Jeff: it comes up because it only is a porter right yes right.
Greg: Not a robust porter it's a standard porter i think that i like the chocolate
Greg: that's there i like the the coffee it's a little sweet have.
Shannon: You you tasted it.
Greg: Already I haven't tasted it.
Shannon: I'm still sniffing.
Greg: I think you could use a little less sweetness.
Shannon: On the nose, I'm getting...
Shannon: Dark chocolate-covered cherries.
Greg: Mmm.
Shannon: Like, a really, really dark, like, not the ones you find in your local store.
Shannon: You'd have to go to a specialty, you know, store to find these.
Greg: Like a real candy me.
Shannon: Really good dark chocolate-covered cherries.
Greg: There was a place on Cape Cod that, sort of like DAPA for pies,
Greg: like this place that made amazing pies.
Greg: and we went there and um like my sister got i think a peach pie for somebody
Greg: and my dad wanted to get a blueberry pie.
Shannon: I love blueberry i.
Greg: Like blueberries i think your dad is it's it's wonderful gross oh.
Shannon: It's so good.
Greg: It's like it it never is fulfilling it feels just like Like.
Jeff: Yes, I don't, I haven't had that experience. I like.
Shannon: No, actually, if you ask me what my favorite pie is, I would tell you blueberry.
Greg: Well, maybe this pie place.
Jeff: Just doesn't know how to make it.
Greg: It, it, it needed some, I had to put some lemon on it because it needed acidity.
Shannon: Really?
Greg: It was just sweet. And yeah, there wasn't any like tartness from the blueberries.
Greg: it felt yeah it tasted like.
Shannon: Okay.
Greg: Like blueberry, not even blueberry, like just not very great.
Shannon: I always like my blueberry pie with a scoop of French vanilla ice cream.
Greg: That's what I didn't do. I just had the pie.
Shannon: Okay. I was wondering if it was plain.
Greg: It was plain. It was plain. I didn't put any whipped cream on it.
Jeff: The pie kind of should be good plain.
Shannon: It should be good plain. It's plain, but it's wonderful when it's...
Shannon: I love blueberries mixed with French vanilla ice cream.
Greg: No, I totally get that. Like, especially like fresh... I love fresh blueberries. They're great.
Greg: But this didn't taste like fresh blueberries. This tasted like...
Greg: I don't know, processed almost?
Jeff: Like pie filling?
Greg: Yeah, like pie. It tasted like pie filling.
Shannon: Not great pie filling.
Greg: Yeah.
Jeff: And you go to a pie place on the beach, you expect more than just a can of pie
Jeff: filling in your k pie right yeah.
Shannon: What was the beach it's a tourist place i.
Jeff: Don't know.
Greg: Well no i mean it was well i'll tell you this it was busy this is a little little
Greg: cape shop made out of you know small little house cape cod and people are coming
Greg: this was like probably i don't know wednesday afternoon and it's just tons of
Greg: people coming in and out yeah yeah.
Jeff: Were the other pies noteworthy i.
Greg: Don't know because i only tried that blueberry
Greg: pie i don't know that i should have gone back but i already spent so much money
Greg: on other stuff i bought so much good fish there okay uh yeah seafood oh yeah
Greg: and various other ingredients to make stuff oh.
Jeff: Real quick on the dc trip um brasserie beck closed down,
Jeff: in March, we went to Blue Jacket and had a meal.
Jeff: The beers and the food were delicious. The service was atrocious.
Shannon: It was so bad, but the food and beer was great.
Jeff: And then the last night we snuck out to Church Key, and oh my God,
Jeff: I had like two of the best beers I've had all year in one sitting,
Jeff: you know, that kind of thing.
Shannon: It was so good.
Jeff: It was so good. good we.
Shannon: Just took an uber and cool that's it was great it was definitely worth it.
Jeff: Yeah last time it was a church cue was with greg he had to he had to help me back to the hotel same.
Shannon: Building or a different location.
Greg: Same one yeah nice that's because i gave i gave you a.
Jeff: Oh you told.
Shannon: Me that story when we went there i.
Jeff: Wanted to go hang out with my friends to me Greg was worried I was going to
Jeff: like go out of the hotel room. So he stayed in my hotel room until I was out asleep.
Greg: You should have seen him. He was just like, I want to hang out with my friends.
Jeff: I think I've invented some memories or they've come back. But like.
Greg: No, no. I've clearly inspired your brain to come up with things because I'm
Greg: sure it doesn't remember.
Jeff: I mean, I do have a pretty clear memory of you sitting in the chair next to
Jeff: my bed watching me go to sleep.
Shannon: Aw, you're such a good friend.
Greg: Just wanted to make sure.
Shannon: Yeah, such a good friend.
Jeff: I used to not remember leaving Church Key. Now I have a memory that I do, but who knows, right?
Greg: Yeah, yeah.
Shannon: I don't know. The more sips I have of this, the more I'm like,
Shannon: now it just kind of tastes very watered down.
Greg: It does feel, yeah. It feels like, and I think it might have thinned out.
Greg: I think that may have been.
Jeff: That what filled up. Yeah. So you mentioned earlier, I wanted to get back to
Jeff: this, but we started telling stories, is you thought it was too sweet.
Jeff: I think it has a good balance right now. I think if it was drier,
Jeff: if it was drier, it would be really astringent. Yeah.
Greg: Now it's fine. So I don't know what I was thinking earlier, because now I'm
Greg: tasting it and it's fine. But it does taste a little watery.
Shannon: I mean, I still really, really like the flavors that I'm getting.
Greg: Yeah, I think they kind of masterful control of chocolate, because it's so hard
Greg: to get chocolate right in beers.
Greg: And the coffee's well done, too. It doesn't taste like water.
Jeff: Do you remember this beer having more body to it? I mean, you probably had it more than we have.
Greg: I don't remember it having much more body to it.
Jeff: See i don't necessarily expect it to have more
Jeff: body if especially if it's like a brown porter so i don't know yeah the the
Jeff: foaming at the beginning sets your sets an experienced drinker up for certain
Jeff: expectations i'm not sure i'm tasting any of those expectations i i can't tell
Jeff: that this isn't what matt wanted to make i.
Greg: I don't know it's um,
Greg: Um, I get, you know, the aftertaste of their yeast, which I love. I love their yeast.
Greg: You gotta, you know, the brewer. So you gotta tell me what yeast he uses.
Jeff: Oh, I don't. Oh, I mean, I could. Yeah. I mean, he knows me,
Jeff: but like, I don't have him on speed dial.
Greg: No, I want you to, you know, let's call him now. Let's call him on the show.
Shannon: Let's get him on.
Greg: Hello, this is Matt.
Shannon: Wow.
Jeff: I know Malcolm better than Matt. He was brewing there for a couple years, so.
Greg: And if you know Matt, tell him I want more of the pub games.
Jeff: More pub games.
Greg: More pub games.
Jeff: That was a mild, right?
Greg: English mild, yeah, English mild. It's so good.
Greg: And Cinderland just recently did a ESB. That was really good, too.
Jeff: I had a couple good beers at Cinderland a couple months ago.
Jeff: I don't remember. remember yeah i was just a dancing gnome um this week and they had a dry hop pills.
Shannon: It was good i.
Jeff: Went back for a second like i said like i'm always like okay had that let me
Jeff: check off something else and like that one's like nope i want more of that yeah
Jeff: so it's a pretty high compliment when it's like no i have to get another one of those for.
Greg: Sure but it's it's so rare to see and english you know like bitter style on
Greg: in the beers so it's like i grab up whenever i can all.
Jeff: Right this beer is the chain line dark olympus divine nectar barrel aged imperial
Jeff: stout coffee edition 10 alcohol by volume you.
Greg: Had all that.
Shannon: Oh no wait what was the name of it hold on.
Jeff: Pay attention to what I'm talking.
Shannon: I was cleaning up. I was rinsing my glass.
Jeff: Unnecessary. Maybe it is necessary. Chainline.
Shannon: That's the name of the beer or the brewery?
Jeff: No, the brewery.
Shannon: Okay.
Jeff: It's the one that we went to in Seattle where you ordered the food and they
Jeff: didn't get your order and you were all mad.
Shannon: No. No.
Jeff: We were at that little place where Google was.
Shannon: What's the rest of it? Chain Line Brewing Company.
Jeff: Dark Olympus.
Shannon: Okay. Dark Olympus.
Jeff: Divine Nectar.
Shannon: I don't need all that.
Greg: I don't think Divine Nectar. It's just Barrel of Dark Olympus on their site.
Jeff: Imperial Stout. 10% alcohol slash volume.
Jeff: And there's a coffee sticker stuck on the side.
Shannon: Okay. Thanks.
Greg: So this is the coffee version. Yes.
Shannon: Did we have this there too no okay just wondering we have.
Greg: Ourselves a very dark beer.
Shannon: It's dark looks.
Jeff: Like my happy place thick opaque brown like residue when you tilt your glass the the leasing.
Shannon: Oh yeah.
Greg: It's got that kind of s'more like aroma it.
Shannon: Has legs look at that it.
Greg: Does have legs.
Shannon: Like a fine wine.
Jeff: There's coffee, but there's also kind of a fusel alcohol room on this.
Jeff: Like, it's kind of this hot alcoholic thing in the middle.
Greg: I was wondering if that was just me.
Shannon: What did you say?
Jeff: A fusel alcohol. It's that nail polish remover acetone thing in the middle.
Jeff: Like, it's usually an infection in the can.
Shannon: No, see, I was thinking it smells like a really expensive, good bourbon.
Jeff: Flavor's weird flavor has the the roast and the booziness and the kind of coating
Jeff: character but then there's like this there's a stick in the middle of it like
Jeff: a woody stick peanuts there's a woody stick right in the middle circus.
Greg: Peanuts almost i.
Jeff: Saw a banana and ethyl ethyl amyl acetate okay that might explain some of the
Jeff: aromas that i was that that kind of fusel aroma too too.
Greg: Yeah. So this is one of the beers that it happens, it's gone off,
Greg: but it's gone off in an interesting way.
Jeff: Yeah, there's like a log in the middle. Yeah.
Greg: So sometimes an off beer can be, you know, not as enjoyable as the beer was
Greg: probably intended to be, but interesting.
Greg: And this is a very interesting concoction.
Jeff: Peeking around the spoilage in the middle, this would have been a fantastic beer.
Greg: Probably. what's the yeah you're right it it's it's flowing one way and then it hits just as.
Jeff: It just diverges yes if it was like silky and velvety and just a big hug in
Jeff: the middle instead of a pointy stick um that's what it probably was at one point
Jeff: or could have been it's so close to being there but it's not yeah.
Greg: There's clear this is clearly not intended like you get the coffee It's very, yeah, muddy and, uh.
Shannon: What I'm getting is mostly coffee beans.
Jeff: That sip was better.
Greg: Muddy, like burnt coffee.
Jeff: That sip was more like chocolate-covered espresso beans.
Shannon: Yeah. I wasn't going to say burnt coffee.
Jeff: So I didn't get the things I didn't like. That last sip, I didn't notice.
Jeff: That one was more like a handful of chocolate espresso beans.
Jeff: So there's a big astringency to it, bitterness from the espresso beans,
Jeff: but the chocolate kind of balances it out.
Greg: I'm still getting that weird end that goes...
Greg: It goes, yeah, it dries in a weird way and it goes kind of champagne-y.
Shannon: I've got chocolate covered espresso beans from Publix.
Jeff: Publix?
Shannon: Absolutely. From Publix.
Jeff: Go with the sweet tea?
Shannon: I mean, no, it goes really good with anything.
Shannon: That's what I'm tasting.
Greg: And if you want more, I can give it to you, but I'm going to pour this out because this is...
Shannon: You don't like it? i mean yeah i don't.
Greg: Like it i mean plain and.
Jeff: Simple it's not without flaw i'm not sure it's a drain pour for me i don't know i.
Shannon: Don't know it's worth drinking let's talk about i got my fill of it it's worth
Shannon: talking about more of your trip i'll say it's another sip yeah what else did
Shannon: you do i mean i didn't do much i cooked tell me your favorite meal or maybe
Shannon: the meal that you cooked that was everybody else's favorite yeah.
Jeff: The one that was most warm well-received the.
Greg: One that was most well-received.
Shannon: Out of how many nights did you cook to go ahead and add that i.
Greg: Cooked probably so i was there for i was there for like seven nights and i cooked at least four okay um.
Shannon: What was everybody's favorite.
Greg: My dad's favorite was definitely the ramen. He asked for that, so I made that.
Shannon: You just, like, boiled ramen noodles?
Greg: No, no, no. I made...
Shannon: Yeah, you made top brain.
Jeff: He actually put a really special.
Shannon: Like, Texas Pete hot sauce on it. Oh, yeah, absolutely.
Greg: Yeah. No, no. Okay, so it was dollar store ramen, but I chopped up some green
Greg: onions on top, so that made it special.
Shannon: I have some. Will you make me whatever you made for your father?
Greg: So that's the thing. So I actually, I made a tokatsu ramen, uh,
Greg: and it took 24 hours to broth.
Shannon: Towatsu?
Greg: Tonkatsu. It's a pork, um, uh, cured pork, pork belly, like cut, like, yeah, yeah.
Greg: And the broth is made from, uh, it was, it was pig bones and duck bones.
Greg: Yeah. I kept it basically a steady, uh, a steady kind of rolling boil for 24 hours. and.
Shannon: You did this.
Greg: Yeah so um i had nothing but time did.
Jeff: You were you joking or were you serious when you said cheap noodles no.
Greg: I i was joking.
Jeff: Okay so did you make the pasta from scratch or no.
Greg: I did not have any pasta but i bought there was a place in boston where i bought
Greg: some uh basically japanese style wheat noodles okay yeah so like yeah i i made
Greg: pretty authentic authentic ramen like not as not as good as like a amazing ramen.
Jeff: I'm just curious how far you went uh last one of the last times we were down
Jeff: in florida um shannon's daughter-in-law i've never made pasta and we did this
Jeff: whole thing where we made fresh pasta everyone made their own pasta and we flash
Jeff: you know cooked it and had was it spaghetti or what was it yeah but it was
Jeff: i can't remember what the sauce was i mean yeah.
Shannon: I it was more of a vodka.
Jeff: Okay sauce but anyway that uh it's like oh like i should i should make pasta more yeah.
Shannon: No really convinces you to just
Shannon: invest in the time to make fresh pasta if you're gonna make your sauce oh.
Greg: Yeah no when you make fresh pasta. It's amazing. But yeah, it's,
Greg: it's, it can only be used in certain like dry pasta is so versatile.
Shannon: Oh yeah. Yeah.
Greg: And, and, and doing all the stuff to make fresh pasta is, is not worth it for most of the time.
Greg: Just like this is not worth it. But so I, I don't like take pictures and don't
Greg: do it and Instagram myself, but my dad did take a picture of the last time I made ramen.
Greg: And this time was essentially the same.
Greg: Um, but yeah, so this is a picture of.
Shannon: Ooh, that's a nice dish. You're going to have to post that on Discord.
Shannon: And if anybody listening is not on our Discord, they need to go to...
Jeff: Craft beer radio.com there's a
Jeff: link on that page and there's a link i thought i made a
Jeff: shortcut but i can't remember that right now so there's a link on the main page
Jeff: we have discord where there we tried it's it's to to chat yeah it's mostly just
Jeff: uh me and greg and uh a guy named who works at a brewery out near philly and um the.
Greg: Other greg not me.
Jeff: Yes the other yes yeah greg mcgill yeah.
Greg: Because i don't i just it's not that i don't want to communicate it's just that
Greg: i'm don't think of it i i hadn't i hadn't opened it in a couple.
Jeff: Weeks i i it's fine i.
Shannon: Go through phases where i'll post.
Jeff: Stuff and then i forget greg greg fumiera yeah has been on there lately because
Jeff: he saw that i was in dc but he was out of town so um yeah.
Shannon: I should i should come back It's a.
Jeff: Small community.
Shannon: But if you want to hop on and just chit-chat with us. You would have known about
Shannon: our camper way before today had you been on your Discord.
Jeff: If it's an app that you don't normally use, then it's another thing. It's a whole thing.
Shannon: It's a pain in the butt because you turn the notifications off on everything
Shannon: except what you have to be notified on. And then you forget about it.
Greg: I guess you guys don't use Signal that often. not anymore yeah.
Jeff: That for some reason that didn't push notify us really yeah i don't know well
Jeff: i have mine i'm every i'm in there enough that i i've never not even got a push
Jeff: notification until this time so i don't know huh.
Greg: Yeah is there should i contact you a different way.
Jeff: No no i mean my message would be better usually i see them you like the multi-platform
Jeff: messaging app so signal's fine it was just a weird thing because i.
Shannon: Should just turn it on so i get notifications all the time from signal because
Shannon: you're really the only person that.
Jeff: Yeah well.
Greg: I i don't want you to use an.
Jeff: App just for.
Greg: Me like no.
Jeff: No i mean it's true we don't use signal for anything other than the group chat that.
Greg: We We can do an iMessage group chat and do that.
Shannon: Oh, well, then you would get responses from me. Not necessarily him.
Shannon: Come on. Open your phone right now.
Shannon: Don't manipulate anything. Just unlock it for me for one second.
Shannon: Let's just see how many unread messages.
Jeff: It's going to be all like push messages.
Shannon: 12 unread messages.
Jeff: And how many of those are like one-time passwords? Thanks for watching!
Greg: Well, yeah, like whenever you get something, I'm compulsive about getting rid of that.
Jeff: Oh, the red badge?
Greg: Yeah, the badge.
Jeff: I don't even see it. I'm blind to the red badge.
Greg: So it's so ugly to me.
Greg: And then it makes some people ask, you know, then why don't you turn it off?
Greg: Because then I wouldn't.
Jeff: You wouldn't know when you want to know.
Greg: Yeah. It's a sickness. I agree.
Jeff: How many real texts haven't I read?
Shannon: 40%.
Greg: Because i saw the.
Jeff: Notification when it came through.
Greg: I keep getting the trump spam texts.
Shannon: What algorithm did you mess.
Greg: Up i have no idea it's everyone.
Shannon: I mean i don't get anything any of those political texts even if it's no i only get like fuck off.
Greg: I only get harry because they're not here.
Jeff: Oh you think they're.
Greg: Oh they come from all different you know i report and block all the numbers
Greg: they come from different numbers so they're not from the campaign or.
Jeff: Not from oh.
Greg: No they're they're from a pack they're clearly
Greg: a script but so this pack is and the pack changes
Greg: its name and and it says there's somebody who it's sent to sent to greg by from
Greg: some random made-up name and some random made-up pack name so whatever is it
Greg: it's a it's super shady mine.
Shannon: Is i mean i get messages all the day or every day about um all the live long day.
Greg: But imagine imagine doing something shady like i get messages people.
Shannon: They're asking me to volunteer for the,
Shannon: for kamala yeah.
Greg: I mean i.
Shannon: Was gonna not say the name because i'm a blah
Shannon: but oh okay now it's okay the band-aid's off we can go ahead and talk about
Shannon: politics and shit i mean one of our one of our good listeners like after four years finally friended.
Jeff: Me on facebook book again so.
Greg: I'd live with my parents for a week and they are great great my mind's mom has my.
Shannon: Mind's mom.
Greg: My mom's mind has gone she is she is just queuing on without admitting it.
Shannon: Oh i know somebody like that don't i yeah i think yeah vaguely yeah i mean i
Shannon: mean you know Several people like that.
Greg: But a weird version that likes vaccines. So, you know.
Shannon: Mm-hmm. Mm-hmm.
Jeff: All right. Well, yeah, we'll get into all that fun stuff in the post show.
Jeff: Let's talk about this beer.
Jeff: This is the 1812 Bourbon Barrel Aged Imperial Stout Chocolate and Cacao Version.
Jeff: 1812 is the second brewery that we stayed at in Harvest Host.
Jeff: They're in Cumberland, Maryland on a farm.
Shannon: That's so great.
Jeff: It was another... We hit two breweries that were way above average.
Shannon: Way.
Jeff: Like, we're doing this thing. I'm like, what if it's real stinkery?
Jeff: You know, like, that's going to feel like a wasted opportunity.
Jeff: But the first two were like, they were awesome. So...
Greg: The Sissons of Heroes had us coming in at a relatively small 12%.
Shannon: Oh, and that's all? No, wait. Oh, I thought it was all 12.7. Chocolate Cherry.
Jeff: Chocolate Cherry.
Shannon: Chocolate cherry.
Jeff: I have three versions of this. I have this one, I have the coffee one,
Jeff: and then the regular one.
Shannon: What is the actual name of this beer?
Jeff: It's Barrel Age Imperial Stout.
Greg: Barrel Age Imperial Stout is the actual name.
Jeff: That's the name?
Greg: Or BBA Imperial Stout.
Jeff: They didn't give it a fancy name.
Shannon: They just named it descriptively.
Jeff: Like a brewery should.
Greg: I mean, I'd go both ways.
Shannon: I mean, because how many would you find that were named Bourbon Age Imperial style?
Shannon: And what if we had all of the hazy IPAs named hazy IPA?
Greg: That would suck.
Shannon: It would, wouldn't it? You'd never know.
Jeff: Hazy IPA with Sidford Mosaic, hazy IPA with Nelson and Strata. I mean, I'd like that.
Greg: But where's the art?
Jeff: Okay. I mean, I'm not military against it, but like, especially when you're
Jeff: like, I don't know, like you're...
Greg: It has its place.
Jeff: If you're rolling up on a brewery you're not familiar with, it's nice having descriptive names.
Greg: Well, that's why I'm glad that breweries these days are pretty good about making
Greg: sure the label on the can or the bottle explains what it is.
Greg: It didn't used to be that way.
Jeff: Yeah. Yeah. And almost every place will tell you like the hops.
Greg: Yeah.
Jeff: And that's so nice, especially when you get to a certain level of knowledge in beer drinking.
Jeff: Like you can walk in like, okay, Nelson and Strada, Mosaic and Simcoe, Mosaic and Galaxy.
Jeff: Ooh, you know, like you can kind of.
Greg: You know, like, you know.
Jeff: The zip code of the beer.
Shannon: Can I just stop and interrupt both of you?
Greg: No.
Shannon: Have you, I don't care. I am anyways. ways. Have you tasted this yet?
Greg: No.
Shannon: Just nose it. Nose it.
Jeff: Nose it?
Shannon: Nose it. Don't taste it yet. Rub your finger on your nose and stick it in your picket.
Greg: Come on. I wanted to say about it, before I taste it, that I can see this going
Greg: one of two ways based on the aroma. Because,
Greg: There's a bit where the cherry and cocoa that's in there tastes almost Hershey-like.
Greg: And, you know, that feels...
Jeff: Smells. You haven't tasted it.
Greg: Smells, yes.
Greg: But smell and taste are so intertwined.
Jeff: I know, but you'll change your mind.
Shannon: Yeah. Do you already know?
Greg: So, like I'm saying, it can go one of two ways. It could be that, or it could be amazing.
Greg: I haven't tasted it yet.
Jeff: I don't know. I think there's a third way.
Shannon: There's third all right or there's just don't taste it don't taste it yeah greg
Shannon: you can't jeff come on no tell me what you influence him tell me what you're taste.
Jeff: It and don't say anything.
Shannon: Okay okay that's that's good no words no words i give him time to.
Jeff: Form his opinion so i don't influence it let me understand okay building some serious drama here.
Shannon: It is like soap opera I mean.
Jeff: I'm pretty succinct in what I want to say. It's an old school callback.
Jeff: If you remember or have ever had Bell's Cherry Stout, it's a lot like that.
Jeff: I mean, that's not an imperial, that's not barrel aged, but the way the tart
Jeff: Michigan cherry flows through that beer is like in this beer.
Jeff: like it's just like tart cherry juice like is a big part of the flavor like
Jeff: over too much of the flavor for balance for me what.
Greg: Do you think shannon oh.
Shannon: Not i've already tasted it so.
Greg: No but so so is jeff he described just he just described.
Jeff: Europe i'm.
Greg: Curious what you think.
Shannon: Maraschino cherries and hershey's chocolate,
Shannon: But not, it's very, it's not overwhelming.
Shannon: It's kind of got a, hold on, I gotta taste it again.
Jeff: I mean, do you really think the cherries come across candied like that?
Shannon: No, no, no, no. I'm not saying candied.
Jeff: You said maraschino.
Shannon: Well, yeah, you're right, I did. No, they do. I do. I taste that very, it's a waxy cherry.
Shannon: Even at the end, it's a very waxy cherry.
Shannon: So it, actually, I got it. I got it.
Shannon: The chocolate-covered cherry blizzard from Dairy Queen.
Shannon: because it has you've got that vanilla note vanilla note to it but it's very
Shannon: light it's very it just keeps it very smooth i think um and then you have that very artificial cherry,
Shannon: very waxy taste that I think is pretty strong.
Shannon: And it's covered by cherry. Or, I mean, by chocolate.
Shannon: Hershey's chocolate. Cheap chocolate.
Greg: Yes. I would say this tastes like cherry pie filling with Hershey's chocolate
Greg: microplaned on top of it.
Shannon: Yeah.
Jeff: I'm surprised you think the cherry is so sweet.
Greg: That's the only thing I taste.
Jeff: All I taste is...
Greg: No, it's not sweet. It's sour.
Jeff: Right. It's sour cherry pie filling. Cherry pie filling is 100% sweet.
Greg: Okay, so cherry pie filling mixed with lemon juice.
Jeff: Okay.
Greg: Okay, so really tart cherry pie filling.
Jeff: See, for me, I wouldn't utter maraschino. I wouldn't say pie filling.
Jeff: It's like, it's way tartar than any cherry I've actually eaten.
Greg: To me, it's the chemical-ness of it.
Greg: Yeah, it's waxy. It just tastes like processed stuff.
Greg: So that's what I mean by pie filling, is that it tastes processed.
Jeff: I don't get chemical. I'm missing that. No, I'm not saying, you're both staring
Jeff: at me like I'm trying to defend you.
Shannon: No, no, no. You're fucking nuts.
Jeff: I don't love this beer.
Shannon: I'm not saying I love it.
Jeff: I wish it was more maraschino and pie filling than what I'm tasting.
Jeff: I think that'd be better than the tart Michigan cherry vine.
Greg: Staring daggers at you for your choice in how you decide to taste it.
Jeff: The way you're looking at it, I'm like, maybe I'm not communicating the way
Jeff: I think I'm communicating.
Greg: I mean, you taste what you taste. to me it tastes like maybe I'm thinking of
Greg: like the pie filling that's in those grocery store pies but not sweet canned pie filling,
Greg: some sort of tart canned pie filling which.
Jeff: Doesn't exist but we'll agree.
Greg: To this maybe that specific thing
Greg: doesn't exist but you can hopefully that brings to mind the idea okay.
Jeff: I i don't have a vibe that it feels chemical or like adjunct you know i can
Jeff: agree like uh processed food added i don't know what the cherries were but it
Jeff: doesn't taste processed.
Greg: I keep drinking it though pour this out please yeah it's 12 percent um you.
Shannon: Don't it's not worth the.
Greg: Sobriety no not all right we.
Jeff: Have one more beer a bonus.
Shannon: Hold on we're not done we're not I'm not done because I'm still drinking mine.
Jeff: We have a bonus beer, though.
Shannon: Okay.
Jeff: It's a beer that we've wanted to have on the show for, God, 16 years.
Shannon: What? Before my time.
Jeff: And we've never had the opportunity to have this beer. One of the whales from
Jeff: the days gone by when whales existed.
Shannon: What are you drinking?
Jeff: Water. Oh. this is barrel age darkness from a surly brewing company 2022 never.
Shannon: Mind me i'm just trying to finish my beer it's.
Jeff: Fine okay yeah we don't give you any it comes in a cardboard box with a can inside 16 ounce can oh.
Greg: I was wondering except that would be a.
Jeff: You thought it was a little like a little bottle a little bottle nope 16 ounce
Jeff: can beautiful artwork 12 alcohol by volume bourbon barrel aged russian imperial
Jeff: stout rich and evil and decadent is what the label says okay wait wait wait wait wait wait surly.
Shannon: What's the name of the barrel?
Jeff: Surly.
Shannon: Surly. S-U?
Jeff: Yes.
Shannon: Surly? You can't be serious.
Greg: Like, Surly. Like, they're mad at you. Surly. Surly. I meant the Surly dude on the subway.
Shannon: Is it called Barrel Age?
Jeff: It's Darkness.
Shannon: Darkness? Darkness. Darkness.
Jeff: It's called...
Shannon: It's very dark. I like it.
Greg: Don't overwork it, because we want to maybe save some for later.
Shannon: Yeah. Darkness. Give me the...
Jeff: It has a black top, which means it's fancy. see it's like wax it's like a wax
Jeff: thing when you put a black lid on the can wait wait just darkness just.
Greg: Darkness hello darkness my old friend and.
Jeff: It matches your tattoo that's the one on your neck oh my god.
Shannon: That one is dark i forgot about that that's why you have a,
Shannon: tattoo to remind me when i forget when my memory's gone.
Jeff: I've never seen darkness darkness for sale before i wasn't sure if i was ever
Jeff: going to be able to get it without going to the brewery in uh minnesota i think
Jeff: it is minnesota i forget where certainly is exactly minnesota um,
Jeff: And I was sitting at, I decided to go to the bar at the grocery store.
Greg: Oh, yeah.
Jeff: Just because I was driving by one.
Shannon: A giant eagle. Cool story, bro.
Jeff: You get choked on to him.
Greg: I'm just trying to do a Minnesota accent. I'm terrible at it.
Jeff: There was a bunch of really interesting day drinkers there.
Greg: You had fun.
Shannon: And you're like, we should go to happy hour.
Greg: The people who were at the bar at Giant Eagle are interesting.
Jeff: At like three o'clock. Yeah.
Greg: Yeah.
Jeff: Or maybe it might have been earlier than that. And I'm sitting there.
Jeff: I'm like, because I had to go to the grocery store. And I'm like, you know what?
Jeff: I'm an adult. I'm going to have a beer.
Shannon: I'm an adult. I can do what I want. Shannon can't control me.
Jeff: And I was sitting at the bar having a meet.
Shannon: She's not going to tell me what to do.
Jeff: I was sitting at the bar.
Greg: Not today, at least.
Jeff: I ordered a beer that was not very good.
Jeff: Because I screwed up my order. order and sitting on the wall behind the bar
Jeff: they had things like sam adams utopias for like 275 dollars.
Shannon: For wait what did you say sam adams.
Jeff: Utopias yeah yeah two you've had utopias had.
Greg: Utopias they're amazing that.
Jeff: Little golden bottle oh.
Shannon: Yeah okay all right all right yeah no you guys are right no.
Jeff: No it's 275 now um you said 200.
Greg: Yeah so and.
Jeff: Then they had other things and then had this little box of darknesses like it's
Jeff: a box of darkness and i asked to buy the box of darkness that's so sweet and
Jeff: they almost wouldn't sell it to me because they thought it was out of code and
Jeff: needed to go back to the brewery.
Shannon: I was glad you convinced them label.
Jeff: And like it's it'll last 10 years like you guys are stupid it'll last 50 years in a good spot i can.
Shannon: Tell you who you're gonna vote for later.
Jeff: Oh i'm sorry that's not necessarily.
Greg: True because you know the people who are behind the bar dutch of giant eagle
Greg: are not exactly like people who know i mean the other people who got hired four
Greg: weeks ago they have i know they're.
Jeff: All right so yeah i could talk about Oh, the day drinkers were so good. The guy beside me.
Greg: It could be smart in other ways.
Jeff: I'll talk about the day drinkers in a moment, but let's talk about this beer. Black as my soul.
Shannon: Right there.
Greg: Jeez. I should leave then.
Shannon: Me too. I didn't realize it was that dark. I'm scared. I sleep with them.
Greg: Rethink your priorities And my dog It smells If I.
Shannon: Come up missing If you guys don't hear me on the show It.
Jeff: Smells a little bit like Mexican chocolate Where there's like cacao And the
Jeff: cinnamon kind of aroma on it Oh.
Greg: No I get the cinnamon Before you Before you go further I want to point out that
Greg: according to the stuff Here on Untappd It's matured Elijah Craig 12 year bourbon Oh.
Jeff: I just had.
Greg: Some of Elijah Craig You could be aware of some of those.
Shannon: Right before the show.
Jeff: Yeah, so I'm just talking about what's in the glass. And in there,
Jeff: yeah, there's like this cinnamon cacao, like almost how a Mexican chocolate, where.
Shannon: It's like kind of.
Jeff: Dusty flavored and has that.
Greg: Yeah, yeah.
Jeff: That's what I'm smelling.
Greg: I love Mexican chocolate. I do too. It's somehow like, it doesn't get creamy,
Greg: but it's amazing because of that.
Shannon: Yeah, it's got almost a powdery. Powder. I was going to say baby powder,
Shannon: but I didn't want to put the baby scent kind of thing into y'all's head.
Shannon: I was trying to come up with the word.
Jeff: Yeah, yeah.
Greg: It's hard to explain, but texture-wise, there's something about it that's amazing.
Shannon: Oh, wait. Come on. It's like the flour on the bottom of the dish.
Greg: Yeah, it's like corn flour. from the.
Shannon: When you make a pizza and you put the flour on the dish on the pan that you
Shannon: you're gonna have the that's what it tastes like bricks.
Jeff: Do the rest of the show in that accent.
Shannon: In the dish we should do.
Greg: That it reminds me of one of the things about oh my.
Shannon: God oh shit.
Greg: Before you really i want to finish the story so when you when i go to cook it
Greg: um when i go to you know and i'm and i get to spend all week cooking it's like
Greg: it's my fantasy it's great i i don't have to worry about work anything just do whatever i want.
Shannon: You do your favorite thing you're you're being very inventive and creative and
Shannon: you're using that side of your brain.
Greg: Yeah but but the the problem is you got to buy a whole bunch of stuff in order to have a
Greg: pack like like i needed corn flour because i was baking some bread just to put
Greg: i need like a little bit of corn flour but you have to buy a huge thing of a
Greg: cornmeal rather you get a huge thing of cornmeal just to get the little that
Greg: i needed as it was frustrating because two.
Jeff: Pounds part about vacation like.
Greg: You have.
Jeff: To buy all the shit it costs.
Greg: So much money.
Jeff: You have to buy the mayonnaise and the ketchup and the pickles and the relish or this and that think.
Shannon: Ahead of time and you bring all that shit with you. If you fly,
Shannon: you can't. I was able to bring some stuff from my sisters.
Greg: And there's a stash of stuff that, at least the non-perishable stuff,
Greg: that I've saved over the course of several times.
Greg: So we bring that up because I visit my sister first in Boston and then drive to Cape Cod.
Greg: Some things you either forget or you don't. She had cornmeal,
Greg: I'm sure, but you're there and you need it.
Shannon: You know what you need? You just need to start saving all of the little packets
Shannon: of mayonnaise, ketchup, and relish.
Greg: Do they have cornmeal in those packets?
Shannon: Like we have in our fridge.
Jeff: And then you leave it at home and fly to vacation and you don't have it. the.
Greg: Problem is twofold the problem is one having you know having a portable version
Greg: and two remembering to bring it remembering yeah yeah.
Jeff: Like yeah there's been times where like oh my god we have to buy all the things
Jeff: that the grocery store it just cost way too much money to buy well that's.
Shannon: Kind of why we do the home shop stuff too.
Jeff: Yeah i was going to ask you not for a vacation thing But have you ever tried
Jeff: like a meal delivery service?
Greg: No, I've never actually tried one.
Jeff: Oh, we love it.
Shannon: It's great because it's easy.
Jeff: The price is comparable with eating out. So it's not as cheap as doing the stuff
Jeff: from your grocery store, but you don't have to plan and you don't have to like
Jeff: figure out what to do with leftover ingredients, right?
Jeff: Everything in the bag is, you know, so.
Shannon: It's- Exactly what you need.
Jeff: And the food can be pretty big selection. I can send you a referral code for
Jeff: the one we use, but this isn't an ad. The point was, the point was that.
Greg: He wants to discount when he gets a referral.
Jeff: I do get a referral. But the point is that I really enjoy, it's the cooking without the logistics.
Shannon: Yeah.
Jeff: And maybe you can't be as inventive as you want to be and you won't like it.
Jeff: But, you know, it's really nice for most of those weeknights where you just
Jeff: need dinner and you want to have a good meal that you cooked.
Jeff: It's a great option. Yeah.
Shannon: It really might be worth it.
Jeff: Now, you're going to find you're going to have to buy, I don't know of one that
Jeff: does a single portion, right?
Jeff: So you might always have leftovers. You'll have to do two portions.
Shannon: But, I mean, because we've thought about that, too, and it's like,
Shannon: okay, well, we would just have it for lunch the next day, and that's fine.
Jeff: But, like, the one we use, and I think we use Home Chef right now.
Jeff: Probably going to shop around because the deal, the intro deal is out,
Jeff: and, you know, it's about $75 a week for three meals for two people.
Greg: That's not terrible.
Shannon: Yeah. Three meals for two people. No, it's not at all.
Jeff: Yeah, that's not true.
Shannon: And you have no leftovers. You're not buying all that excess stuff.
Greg: Yeah, I mean, based on what it costs when I go to the grocery store, that's not terrible.
Shannon: No.
Jeff: So, and you, you know, you get to pick every week what you want.
Jeff: It has done a really good job for me teaching, teaching me the building blocks
Jeff: of building a dish, you know, like these ingredients work together and stuff like that, you know.
Jeff: So that's one of the reasons I'm, I don't want to sound like I'm patting my
Jeff: own back, but it's one of the reasons.
Greg: I'm going to talk about my juicer. I don't want to bring it up now.
Jeff: One of the reasons that I'm the
Jeff: cook that I am is because I've learned the patterns from these meal kits.
Greg: Oh, that's cool.
Shannon: Mm-hmm.
Jeff: I think I'm a decent cook.
Shannon: Yeah, you are. Yeah.
Jeff: I think I'm a pretty good cook.
Greg: You think sourness, sweetness, and saltiness.
Greg: I think that's, is that the three? I don't know. You think flavors will come
Greg: in three. So think about that.
Shannon: Are we talking about the beer?
Jeff: Yeah. We're like, we're really like teasing anyone who cares about what we're
Jeff: talking about. Like, that's really darkness in our glasses and we're not talking about it.
Shannon: No, we're not.
Jeff: It still has that Mexican chocolate kind of nose.
Shannon: Oh, it's definitely the Mexican chocolate.
Greg: Let's make them wait more for a response.
Jeff: Oh my God, the flavor though, man.
Greg: I'm just joking.
Jeff: You're killing me. Killing me.
Jeff: Flavor has exactly what I'm looking for in Imperial Stout.
Jeff: It's the full-bodied. There's some oakiness coming through there,
Jeff: so that almost gives it kind of a vanilla cherry thing.
Jeff: like a thousand times lighter than the last beer i'm not comparing it to the
Jeff: last beer but like just the note of vanilla cherry the.
Greg: Right amount i would say yeah that's perfect.
Jeff: And it has the booziness that follows that it finishes fairly dry it's not quaintly
Jeff: sweet this The balance on this beer is superb.
Jeff: This is top tier.
Greg: I feel like not only does it have that hug that you want, but the hug itself
Greg: is textured, which is something you don't usually get.
Greg: That aftertaste has different components to it.
Shannon: Yeah, it just makes your brain keep going. It's like trying to process what you're tasting.
Greg: Not bad.
Jeff: No.
Shannon: Is that what you're giving it up at?
Jeff: Yeah, no, no. Surly lives up.
Shannon: Oh.
Jeff: Our darkness lives up to what I hoped it would be because of its reputation. That is exceptional.
Greg: That is exceptional. That is... If you see this again,
Greg: there's no higher thing I can say that, because I can put it on whatever list,
Greg: blah, blah, blah. This is a buy.
Jeff: Yeah, I mean, I might have, I mean, okay, so, I mean, almost at any reasonable
Jeff: price, I think I might have paid $23 for that.
Greg: That's an amazing, I mean, you've had stinkers that have been more.
Greg: Yeah. And this is one of the better beers we've ever had.
Greg: I feel uncomfortable ranking them now. We've had so many amazing beers.
Shannon: Okay, where are they from?
Jeff: They're in Minnesota. Unless I'm being an idiot right now. I bet you the can
Jeff: says. Brooklyn Center, Minnesota.
Greg: Hey, Brooklyn!
Jeff: Did I mention that it's rich, evil, and decadent?
Shannon: Well, it is all that.
Shannon: What's the ABV?
Greg: It's 12%, but it doesn't taste like it.
Shannon: Wait, the other one is 12%.
Greg: Maybe it does a little bit, but it's drinkable.
Jeff: It doesn't feel like it's 12%, but it brings the booziness, which is,
Jeff: if I'm judging the balance beam,
Jeff: I need some booziness on the routine to give it a score that is gold medal winning.
Jeff: And so it's what I want. When I order an Imperial Stout and it doesn't bring
Jeff: that alcoholic ethanol flavor.
Greg: Flavor yeah i'm disappointed so yes i agree with you especially a russian imperial
Greg: stone yeah a russian imperial stone has to has to have this,
Greg: very you know really thick body and thick body a little bit of raisin.
Jeff: Character when you say russian i expect a thicker body and raisin.
Greg: Kind of character and this has that a little bit of Yeah.
Shannon: It does.
Greg: But that spiciness you get in the aftertaste, all those different flavors that
Greg: come as the hugs, as the alcohol hug happens. Because usually the alcohol hug is the last part.
Jeff: This one has like that Mexican chocolate flavor. It has a cherry cordial flavor. It has...
Jeff: I don't know if it's a peppery flavor.
Greg: I don't really like to sit and enjoy it. I mean...
Shannon: This is... Yeah. Beautiful.
Jeff: Let's rank. Let's wrap. Let's go to the post-show.
Greg: All right. Wow. Okay. Well, I haven't done a ranking for this in a while.
Jeff: So I'll start and do it. Rock this, bitch.
Jeff: This is number one.
Shannon: You do.
Jeff: So I had a Hill Farmstead at Churchkey. What the hell was it? It was so good.
Shannon: Pass me the other two.
Jeff: Yeah.
Jeff: It's nice not going first because now I can just kind of crib my answers off
Jeff: of Greg. Unless he says a really bad reason why he picked a certain beer at a certain rank.
Jeff: Ooh, late, late breaking elevation.
Greg: I think that's right.
Jeff: What beer is this? Okay.
Greg: Although, no.
Greg: What were your notes? Okay.
Jeff: It's a good order. Yeah, I can give you some notes.
Greg: Yeah give me some notes because i'm trying to because you know have this beer which beer.
Jeff: Do you want the note on.
Greg: Incognita and chain line incognita.
Jeff: Was the the clean quick drinker.
Greg: Right melanie got it right it's in the right place and.
Jeff: Then the chain line every day.
Greg: Actually actually Alright.
Jeff: Send it.
Greg: And Chainline is where I'm remembering the right place for it.
Shannon: What one was Chainline?
Greg: The Barrel Age Imperial Stout.
Jeff: I'm having a hard time distinguishing the Chainline versus...
Greg: Right.
Shannon: That's the name of it?
Jeff: The Dark Olympus.
Shannon: Oh.
Jeff: From Chandler Brewing.
Shannon: Oh, the Barrel-Aged Imperial.
Jeff: You gave it a D.
Shannon: I did.
Greg: Was that bad? I don't remember.
Shannon: Well, everybody has their own opinions.
Jeff: Oh, that one's big. I mean, at least now when it's warmed up. Big coffee.
Jeff: Taste it.
Jeff: that tiny little sip tasted really fucking good didn't it oh no what what no
Jeff: greg didn't like that little step i did this was the one that there was a problem
Jeff: with it oh that's right i didn't taste the problems but let me try it again go yeah yeah.
Greg: It's.
Shannon: Got a little bit.
Greg: There were two Two that I poured out, and this is one of them.
Jeff: Oh, okay.
Shannon: You did. Gotcha. You did.
Jeff: All right.
Greg: So start for, I mean, you know, the first one is, it's not like a big deal,
Greg: but we'll start from the bottom anyway.
Greg: 1812 brewery. This is the one that tasted like, like cherry pie,
Greg: like something artificial, some sort of artificial process stuff.
Greg: And that was, it was just gross.
Jeff: Okay.
Greg: Uh the and then the chain line was the one that has a the stick slash has a
Greg: stick in the middle yeah although it tasted less stickiness but i could still
Greg: taste the flaw yeah um yeah.
Jeff: The sip of the dregs at the end.
Greg: After 40.
Jeff: Minutes were better than the rest of the beer.
Greg: But we've also had you know barrel age darkness to um give.
Jeff: Us in a good mood.
Greg: Yeah to put our tongues in a very good mood so that
Greg: that could have something to do with next i'm gonna go with the incognita because i
Greg: felt like i switched places with the fresh pot of
Greg: mocha i had the fresh
Greg: pot of mocha in third in in third for a bit
Greg: and then i switched it before this and i think the reason i is because the
Greg: incognita there was a weirdness to it that
Greg: i was like it was interesting but
Greg: there was that grossness part of
Greg: it that was i feel like the fresh pot of milk particularly when
Greg: it was fresh was i think better um but
Greg: it the dark truce was really
Greg: interesting wasn't it wasn't
Greg: typical i don't know how good
Greg: it was if you compare it with a bunch of other videos it wasn't necessarily delicious
Greg: no it was interesting yes and for
Greg: yeah as a as a beer to drink on the couch probably not great as a beer to analyze
Greg: in a show like this it scored pretty well just because there's stuff to talk
Greg: about and there's stuff to dig into charlie would be the winner on any other night.
Greg: Um oh yeah just for doing what i'm doing two percent beer yeah history of the
Greg: planet well i i feel like le petit prince when we had that that was like one
Greg: nope like no no charlie's better i I agree.
Greg: Charlie's better. But like La Petite Prince was also really low.
Greg: It was in the three or lower.
Greg: And it was, we also thought it was exceptional and you kind of have to,
Greg: right? Cause you can't have any flaws in that beer.
Greg: If you, it would be, it would be so apparent right away.
Jeff: Speaking of La Petite Prince, Jester King is a brewery on that Harvest Host app.
Greg: Oh, cool.
Jeff: So we might, if we get the text.
Greg: If you go drive all the way to Texas, good luck. Uh, it's a big country.
Jeff: I think Austin's in the cards.
Shannon: Oh, it's definitely. No, we're definitely going to Austin.
Greg: Um...
Greg: i mean yeah i mean come on there come on freaking dark it's one of like i said
Greg: one of the better beers i've ever had on the show um so is charlie frankly um but yeah.
Jeff: You're right you're not wrong.
Greg: To god it's.
Shannon: So hard to.
Greg: To excel to this level at doing this it is all funny because you can hide a
Greg: lot in that you can hide a lot of mistakes in that um small mistakes not big
Greg: ones but you can hide a lot of small mistakes in that because it's overpowering
Greg: in in certain ways for certain things but who who gives a shit at this point i.
Jeff: Mean you can blend out a bad barrel and stuff you have a.
Greg: Lot of options yeah but.
Jeff: It's so good.
Greg: It's really all.
Jeff: Right do you want to go babe or should i go um.
Shannon: It's up to you go ahead okay go i.
Jeff: Am going to put the chain you're gonna have to take.
Shannon: A picture anyway so you.
Jeff: Know i'm gonna put them in i'm gonna put the chain line in last place i this
Jeff: is mainly because greg reminded me of how i noticed the the can flaw the stick
Jeff: that that was in the middle of that beer.
Jeff: And I think the reason that Greg and I differ in our placements of the last
Jeff: and second to last is because I didn't think the cherry in the 1812 was as weird,
Jeff: artificial, bad. I thought it was just tart.
Jeff: But everything else was fine. But really, this is where I draw the line of beers
Jeff: that are like, eh, and beers that are, actually, no, I don't draw the line here.
Jeff: I'm going to put the Hop Farm in fourth place.
Jeff: That one was unobjectionable. It
Jeff: might have lost some body from a can infection, but I couldn't taste it.
Jeff: and i kind of liked the balance of the beer so how can i say that the can foaming
Jeff: was a detractor if it resulted in the balance that i liked.
Greg: Well you talked about sometimes something off can result in something above.
Jeff: This we have beers that like seek out like like i would get these again in a
Jeff: second i'm going to put the incognita,
Jeff: in fourth place.
Jeff: Yeah, I said fourth last, but that was fifth. Fourth place. Main reason is because
Jeff: it lacked some complexity that all the other beers lacked. I really enjoyed the flavor.
Jeff: I could see that as being, and it's an oxymoron, but like a quick drinking,
Jeff: you know, refreshing summer beer that's barrel-aged food.
Jeff: Your wallet can't afford that. Drink a cheaper Pilsner for that.
Jeff: but this fit that vibe and it was really
Jeff: good for that i'm gonna put the dark truce in third place that one was good
Jeff: i thought was really fascinating especially when it brought the smoke the plum
Jeff: sour candy dehydrated fruit thing it brought a lot to explore.
Jeff: And then exactly everything Greg
Jeff: said. Charlie from Hill Farmstead is this ridiculously complex 2% beer.
Jeff: Like, my brain doesn't even comprehend that.
Jeff: You mentioned La Petite Prince. That's a bush league compared to this.
Jeff: We gave it props because it could bring some flavors at that gravity. Really?
Jeff: this is lapping that time and time again.
Greg: Sure. This is fully, this is, you, you would not.
Jeff: If you went from this back to petite Prince, you'd be like, huh?
Jeff: You know, like for me, it's like, yeah.
Greg: I mean, if you judge them against each other.
Jeff: Yeah. Yeah. No, but they're in the same ballpark. But I mean,
Jeff: if you're trying, if you, if you want to, you don't have to.
Greg: This one's yeah. Does this lap Liberty Prince? Yes. Is the Prince Bush league?
Greg: No. this is just that this is.
Jeff: Just so exceptional for that style triple a whatever i mean i didn't mean to
Jeff: say that they can't play baseball i'm just saying that they're not the same they're.
Greg: Not the same level yeah i agree with.
Jeff: And then darkness oh my god it's a wild beer it even after all these years you
Jeff: know the first year that i probably wanted darkness was probably like in 2021
Jeff: it's It's been 22 years since I've heard about this beer.
Greg: You said 2021? So maybe 2001, you mean?
Jeff: Yeah, 2001.
Greg: Yeah.
Greg: When you're speaking off the cuff, don't worry about it.
Jeff: Yeah. Yeah. It's probably been, you know, 22 years since I've had this beer. Got it.
Jeff: And it didn't disappoint. It was kind of like I finally found the way.
Greg: And also, like, think about how much you would have enjoyed it then versus how
Greg: much you're enjoying it now.
Jeff: Oh, yeah. I mean, I would have had, Dark Lord would have been,
Jeff: like, the only comparable beer at that time. Yeah.
Greg: Like.
Jeff: Fantastic.
Greg: There's so much more now that our palates are trained, all that stuff.
Greg: So much we can get out of it.
Jeff: It's a special, special beer. I don't want my flashlight. I don't want my camera.
Greg: I'm assuming anyone who's listening to this show is on that same level.
Greg: That this is the right time for you to go for this beer.
Jeff: If you find it go.
Greg: Do you find it yes if you find it it's almost certainly worth all right like
Greg: we said like the utopia is even at 275 that's worth it especially because you
Greg: get to keep it around yeah it's not like you open it it's.
Jeff: Tough i mean.
Greg: It's a little bit much like 200 still i think is good yeah.
Jeff: Like a 275 it's like i'm not sure like i'm not sure if the best whiskey is worth
Jeff: that i'm not sure if utopia is worth that if you.
Greg: Never had it before it might be worth it but it but I mean.
Jeff: It's so good.
Greg: Like if you've never had it before, it's so worth it just to try it.
Greg: Like, I think that that's enough.
Jeff: Get some friends and just go for less. Yeah.
Greg: But if you've had it before, then I don't know if two 75 is worth it. I agree.
Shannon: What's the center one?
Jeff: All right, while she's working on the order, I...
Shannon: Shoot.
Greg: So what I'm going to talk about, maybe in the post-show, is the hairy ball theorem.
Jeff: I know about that.
Greg: You know the hairy ball theorem. She doesn't.
Jeff: Hey, Cooper, come here. Let's look at your hairy balls.
Greg: But I think this is a great way to explain, or at least the first part of the
Greg: hairy ball theorem, or at least what a vector field over S2 is.
Greg: I also we didn't talk about it hopefully we'll talk about it in the post show
Greg: a bit but their last post show where there wasn't much of a post show or we
Greg: ended the post show listening to that album,
Greg: Radiohead album what do you hey babe.
Jeff: Just so you know accuracy is way less important than just getting it done oh.
Shannon: Okay well you guys are talking so you.
Jeff: Know, it's fine it's fine like no one's gonna call you wrong.
Shannon: I know okay.
Greg: But yeah so I feel like you enjoyed it.
Jeff: Oh I did I really enjoyed it yeah I will never disclose how much I enjoyed it
Jeff: but I definitely enjoyed it.
Greg: It was a great sort of night we just sat together other and listen sort of in the dark.
Jeff: I turned off all the lights and you're like both of you were like why did you
Jeff: turn off the lights like it just fits the vibe yeah these harsh lights no no
Jeff: bueno like harshing my vibe man and.
Greg: Um yeah i mean if radiohead gets props for me just for that album alone so.
Jeff: So um a friend of mine oh you know craig craig he went to uh fish fest in dover
Jeff: delaware do you know what fish fest is yes i didn't know what fish fest was
Jeff: first off it's called mondegreen which i just learned the same day from veritasium what a mondegreen is.
Greg: Oh if i forgot if it was there i missed that part.
Jeff: It's the when you mishear one thing for another know it's the here lies the
Jeff: man on the green and like here's lady mondegreen ah like excuse me while i kiss.
Greg: This guy yeah yeah.
Jeff: So like it's it's an audio thing but like the festival is called mondegreen
Jeff: and i had no idea and i just happened the day before i happened to watch the
Jeff: veritasium That was a very interesting synergy of the universe.
Jeff: But a fish fest is kind of like a way for you to like pretend you're following fish.
Jeff: It's four days where fish plays eight sets.
Jeff: There's no other bands at this festival. It's just Phish.
Greg: No, but they've found their niche, and they are exploiting it like crazy.
Jeff: I mean, people follow Phish, like the Grateful Dead. So I can see why they thought,
Jeff: let's just let them stay in the same place for four days.
Greg: No, it's perfect, because there's going to be people who are going to just dig
Greg: it, and you get to just do the thing you would just hang out doing anyway. Yeah.
Greg: If you're Phish. If you're Phish, it's just the thing that you'd hang out doing
Greg: anyway, and you get a a whole bunch of people to pay you for it.
Jeff: Yeah it doesn't matter if you play the same songs in four different cities or a fish song is not.
Greg: What's on the album fish song is whatever they do live.
Jeff: It's all the.
Greg: You know blah blah blah that they do while it's live it is it's an improv show and a fish fish is i.
Jeff: Would be curious to see fish there was
Jeff: a band i went to last year actually the first time i
Jeff: caught covid was at this concert it was the kitchen
Jeff: dwellers and there's this bluegrass americana band
Jeff: and their studio albums i love their music live it's this everyone gets a solo
Jeff: every song band and i hate that so much i i did not in i enjoyed the songs that i wanted to hear,
Jeff: until the song lasted 12 minutes yeah.
Greg: I feel like pavement's like that from what i've listened i've listened to some
Greg: concerts of pavement and they're like no i want the album version.
Jeff: I've never ever had that until i went to kitchen dwellers and um they took one
Jeff: of my favorite songs they ruined it when i noticed like oh they're doing another
Jeff: everyone gets their solo like it's just like oh like okay i gotta wait for him
Jeff: him him and him to all go through their bullshit,
Jeff: before i get to the bridge which i really like you know it's like it doesn't
Jeff: work for me i wonder if fish as it feels like that or if fish feels more like an improv guess.
Shannon: You'll never know i feel.
Jeff: Like i'll probably never see fish i feel like prices will probably you.
Greg: Don't buy fish albums right i mean maybe you do but i don't know like i think
Greg: that people who are fans of fish are just like they're fans of fish and they're
Greg: not it's not like oh you gotta listen to the album version of this.
Greg: They'll say, you gotta listen to this version they did. The Chicago 1984.
Jeff: Just like the Grateful Dead. I mean, that's totally exactly the same vibe as Grateful Dead.
Jeff: I'm just curious whether the Kitchen Dwellers and Phish,
Jeff: if i if i personally would feel different about their riffing versus the kitchen
Jeff: dwellers it feels like everyone gets their contractually mandated solo i do
Jeff: want to talk about regarding.
Greg: Fish with a with an f yeah so.
Jeff: But like when it feels like everyone gets their contractually mandated solo
Jeff: it's like no fucking way well so you should talk about your beers babe yeah are.
Shannon: You guys interested in that at.
Jeff: All we are not as much as fish well.
Greg: Obviously that was just us procrastinating while you uh really.
Jeff: We just figured you'd change your mind a few more times.
Shannon: Really because i've been sitting here i don't know playing.
Greg: On my phone.
Shannon: Like we got so into it okay thank you for admitting your flaws.
Jeff: I mean it's been 30 minutes since i started the wrap up. So,
Jeff: I mean, we're just not good at this thing.
Shannon: Not good at it. So, in last place, unfortunately, because I really love the brewery, it's 1812's.
Jeff: And this beer was better than that coffee beer that we had last time.
Shannon: Yeah. It was really good, but you know, comparing to the other ones...
Greg: It was not good. It was not good at all.
Jeff: The beers at the pub were really good.
Shannon: Yeah.
Jeff: These beers I paid more for They don't know how to bottle. They don't bottle properly.
Shannon: No. I mean, it was too artificial for me.
Shannon: So, and next was the Olympus from Chain?
Shannon: Chain? Chainline. Line? Yeah.
Shannon: I don't even know what it was. It barrel aged.
Jeff: Coffee and barrel stout. It tasted like it had a stick in the middle of it.
Shannon: Yeah. um and then we had the uh is that hot parm yes fresh pot of mocha,
Shannon: I'm not looking at my notes, so I forgot. Oh, it's the coffee. I wasn't impressed.
Shannon: What was it about that one? I didn't write notes. It was thin.
Shannon: Yeah, it tasted watered down. That's what it was. Thank you.
Shannon: And then I had the Incognito from Sunderland's, that classic Saison.
Shannon: I don't know. I guess I have to retract that because it's not a classic Saison at all.
Shannon: It was full of body.
Shannon: Don't you, what the hell are you doing? Take it all of it.
Jeff: Do your thing.
Shannon: I like it. Okay. And then in third, we have the Dark Truce, which is from Dark Truce.
Jeff: Lone Pine.
Shannon: Lone Pine. Okay. Okay, sorry. Something like that.
Greg: It's a dark truth, and it's from Dark Truth.
Shannon: Yeah.
Greg: But no, it's a dark truth. Yes.
Shannon: It is a truth. Fight you over it.
Jeff: Unless you want to have dark truth.
Greg: Let's fight. Let's do it. Let's go outside.
Shannon: All right. So in second place, I have the Hill Farmstead Charlie.
Shannon: I love the picture. He's a cute dog. And in first place, I'm going to have to go with this darkness.
Shannon: what is this surly's darkness yeah surly's surly's darkness i i just can't get
Shannon: over so are we gonna do the mary fuck thing.
Greg: That's our that's our i mean that's you stick to our shtick i've already got
Greg: like fish figured out um so yeah mary fuck kill easy for me uh mary is charlie
Greg: yes you marry charlie you you won't always be with oh.
Jeff: My god you could drink it three meals you don't because you could drink charlie
Jeff: three meals a day you drink charlie three meals a day every day.
Greg: Yeah absolutely and you.
Jeff: Can't do that for darkness that's your that's your fuck i.
Greg: Mean what do they say don't uh don't buy the milk by the cow right,
Greg: um yeah don't buy the milk by the cow right don't.
Shannon: Don't buy the milk.
Jeff: Don't buy the milk of the cow if.
Greg: The cow if you can get the cow for free yeah yeah or something like that that's what it is don't.
Shannon: Buy the milk if you can get the cow for free.
Greg: Uh if if you've if you've got a cow or a chicken or whatever that makes that
Greg: whatever farm animal you want to you want to put in that metaphor don't.
Jeff: Buy the darkness if you can get the cooperage for free.
Greg: Well buy the darkness but like when you're in vegas it doesn't matter that's what you do all right.
Shannon: So i have a spin on this Who's the kill.
Jeff: Though? The kill is...
Shannon: Oh, yeah. No, the kill is 1812.
Greg: I hated it. I hated it.
Shannon: How? Uh-oh.
Greg: I also hate the chain line.
Jeff: I'm going to kill chain line.
Greg: So it's tough for me, but I feel like chain line without the infection might be interesting.
Jeff: Yeah.
Greg: This is what it was intended.
Jeff: Yeah, you're right. You are right. I hate when you're right.
Greg: It sucks because I'm always right.
Shannon: He's always right until you come over.
Jeff: Whoa.
Shannon: Counseling in.
Jeff: The post show.
Greg: When has it not been all.
Shannon: Right you're
Shannon: mfk all right well okay so
Shannon: i have an entirely different different scenario
Shannon: here that i need everybody to hear because it's very important yes so if i'm
Shannon: I'm going to marry somebody that I want to stay sober for and I want – because
Shannon: I love them so much. I better take notes.
Jeff: I better take notes.
Shannon: No, so I have two – So the show is ending this week and you're going sober.
Shannon: I have two Marys. It depends on the mood. Like if you want to stay sober, sober, I can't talk.
Greg: Win it, right?
Shannon: Jesus.
Jeff: Got to make the hard decisions. You guys gotta stop It doesn't matter It's like,
Jeff: points don't matter Two Two.
Shannon: People are gonna marry What are you.
Greg: Mormon?
Jeff: Well, the Pittsburgh Mormon Temple just opened They had an open house yesterday Open.
Shannon: House yesterday We drove past.
Jeff: They were waving at us, the little guys in ties We stopped Good for them.
Shannon: Those little guys We were gonna hang out, but we didn't have time I mean.
Greg: If you're going to have a dictatorship, it might as well be Mormons.
Shannon: My name is...
Greg: At least there are going to be some nice parts of...
Shannon: All right. So can we get back to my story?
Jeff: We should, because that would have been the perfect time to end the show, but we can't.
Shannon: We don't. But it was like the punchline.
Jeff: It was like the catch right there.
Greg: We got to go from it.
Shannon: You know, we built that improv report when we feel it.
Shannon: So we can go until we vibe again. If I'm happily married like I am, then I'm too.
Greg: To who?
Shannon: To you, my dear.
Jeff: No, to Charlie or Dirk.
Shannon: No. I'm happily married to you Now.
Greg: You're not following.
Shannon: You've suddenly lost the plot I could do metaphors Give me a metaphor I want
Shannon: to remember everything And cherish every moment So I'm going to marry I'm darkness in bed.
Jeff: But I'm Charlie.
Shannon: Darling I'm Marion Charlie.
Greg: Okay But I'm darkness in bed.
Shannon: And I'm going to That's what you want right Fuck
Shannon: surly yeah yeah and i'm going to over here kill uh what a chain line chain line chain.
Jeff: Line it's a french.
Shannon: Now chain line now chain long oh my gosh you guys are so difficult we're just
Shannon: we're just ripping we're trying we're just ripping out yeah now one.
Greg: Like remember big grand day we saw them one of the things that they that they
Greg: do is they yes and everything.
Shannon: And so.
Greg: Like even past the point where you're.
Shannon: So if you guys were on top of your game if you guys were on top of your game
Shannon: you would have been like yes now and we should talk about that because every part of my.
Jeff: Being yes and so i've way yes ended way beyond your yes ending.
Shannon: You would have asked me how i
Shannon: would respond if we were not
Shannon: happily married and having
Shannon: a beautiful relationship i don't remember asking that but i'll take it give
Shannon: it divulge put your foot in your mouth come on i would marry some the incognito
Shannon: from cinderlands because that it had a higher alcohol content to get me through the day.
Greg: Yeah, so this is a different marriage?
Jeff: I mean... But, you know, it's a quick drinker. It only lasts for a short period of time.
Shannon: My past lives, I would have married incognito. It's a quick turn.
Greg: It's a quick turn. Make you forget.
Jeff: Just temporary. Quick turn. It's gone in a matter of moments.
Greg: There are people who drink to remember and there are people who drink to forget.
Shannon: So now I'm starting to think that I need some more incognito here,
Shannon: on tap.
Greg: On tap. you only spent two grand on the fire thing so you should certainly be
Greg: able to install an incognito tab yeah.
Jeff: Yeah and it burns a little bit more than the fire the kiln so,
Jeff: And then, like, we're fixing, like, things we want to fix.
Jeff: And it's like, today, I'm like, I just spent another $420 on...
Shannon: Five something.
Jeff: For $20.
Shannon: No. I'm pretty sure the text message said $5.
Greg: Well, you guys are close to living the Dink lifestyle.
Shannon: Dink lifestyle?
Greg: Dink.
Shannon: Dink? Dink.
Greg: Double income, no kids.
Jeff: Oh, yeah.
Shannon: Yeah, no. Why did I forget that? I was just telling you about that.
Jeff: She hadn't just maxed out her 401k for the year?
Shannon: No, I didn't just. It was a month ago.
Jeff: But anyway, lots of overtime. She maxed out her 401k for the year with the matching part.
Jeff: And she can do the catch-up stuff, but they're not matching it.
Jeff: So now our paychecks are like, where they are like, the way we manage together
Jeff: is her actual take-home is scant until she maxed out the 401k about.
Jeff: july and then it's like boku bucks so.
Greg: So you live on you figured how to live on on.
Jeff: We mostly live on and
Jeff: then once you get the bonus then it's like all we mostly live on
Jeff: last year's like all the deficit from paying
Jeff: credit cards stuff is last year's bonus is kind of how it's been going and then
Jeff: like she feels how do you i don't know how to describe it But you feel bad that
Jeff: your paychecks are so small for the first half of the year because there's,
Jeff: like, no money coming in.
Jeff: But it's all going into dollar.
Jeff: Microsoft's 401k is ridiculous. It's a dollar for dollar match up to the limit, whatever.
Shannon: Plus, I'm buying the maximum amount of stock that I can get at a discounted rate.
Greg: It's a good stock to have, Microsoft stock. I mean, it's not going down.
Greg: although we can talk about AI but.
Jeff: Anyway yeah the,
Jeff: maxing out at our company maxing out your 401k,
Jeff: it's stupid not to and and also since the market has a positive since the market
Jeff: has a positive bias it makes more sense to max out as early as you can yeah so anyway Anyway,
Jeff: thank you for starting the music to wrap us up.
Jeff: The post-show is going to be lit, brah.
Jeff: Lit, brah. We're going to have some serious drip over this. It's going to be
Jeff: Alpha Sigma Skibbity Toilets.
Jeff: Oh, my God.
Shannon: Did you just?
Greg: I'll explain the hairy ball theorem.