Welcome to Ye Olde Veer Show. CBR. Welcome to CBR. Uh, classic.
Oh, yeah, I guess so, because, uh, because Jenin's in Florida right now,
so we're, we're doing the show without her, and it's gonna be,
well, no, it's not gonna be like old times, because we're drinking a daiquiri right now. Yes.
We are starting with, oh, by the way, I know that the Y in ye is really Thor,
and it's the, you don't have to, yeah. I didn't know that. Yeah.
So this is, this is what I, when I was in Cape Cod, this was kind of the cocktail that was my go-to.
Okay. Because it's easy to get, you know, because you have to fill up everything, right?
You have to buy all the stuff. So this is just, you have to buy one ingredient,
basically. and plus the limes. And it's such a classic.
It's a true classic. This is a daiquiri. This is just rum, sugar, and lime.
And let's see if it works.
I've noticed you really like citrus-based drinks. You're always making things
with limes and lemons and stuff.
I have really fallen into that spell, yeah, I guess.
I think that it's not that the all-alcohol cocktails don't work.
It's just that there's something fresher to me about giving those,
you know, that extra liveliness that comes from the fresh juice.
We should go to Hidden Harbor and get some tiki drinks.
Yeah, so this is not a daiquiri that you'd find on, you know, the frozen whatever.
Men use Applebee's. This is just a pure classic daiquiri.
And it's a pretty classic combination. It's hard to go wrong. Lime juice.
A little bit of rum flavor. I mean, the white rum that I have here is just,
what does that say? Just Bacardi.
Yeah, Bacardi. So it's not bringing too much more than your base rum flavors.
I usually have, I mean, I do have the Hidden Harbor up there.
I hate to use that in cocktails. but we can, if the cocktail showcases rum,
then it's time to use it, that kind of thing. Absolutely.
And so that's what that's for. But I usually have like Maggie's white rum.
Apparently we're out. So I have a lot of other rums that aren't white.
Yeah, I think that the Demerara sugar, which we made the syrup with,
adds a little different of a touch to it, which is nice.
Yeah, I get the big bags of sugar in the raw at Sam's Club.
So it's just like the best, most economical way to make a decent, simple syrup.
Otherwise, you know, you're paying a lot more for, you know, cane sugar or Marat.
What's the other one? So I think this is actually Turbinado sugar and Demerara
is similar, but I think it's lighter.
I don't know the difference. Yeah.
And then, of course, you know, simple syrup with beet sugar is no-go.
So we have the daiquiri. We have some other beers tonight. Our first beer.
We're not getting onto it just yet. But this is from Coaster,
our new local brewery. They just put out their Oktoberfest yesterday.
Oh, okay. So look, it was canned on 8-28. Wow.
So we'll have one of those. That'll be our first true beer coming into the show.
Yeah, so we're doing this on the 30th.
And so, wow, two days from canning.
Hopefully it hasn't gone bad since then. No, I mean, I had the other three last night.
I was over at a friend's house, and they were like four minutes from CoStar.
So I went there, and there was this Guatemalan food truck.
And so I had this, like, pork sausage.
It wasn't like a Cuban, but of my vocabulary, it was most like a Cuban because
it was on that kind of bread.
It had mustard on it. It had pork, you know. but it was a pork sausage that
was, you know, Guatemalan kind of seasoning. So it wasn't like Teresa or anything.
And it had, it had, um, cabbage, like a pickle cabbage on it. And, um.
I forget what the sauces were. But pretty classic. Hard to go wrong with a sandwich like that.
Especially with that bread. When you do that kind of like Cuban bread or whatnot.
The panini press? Oh, yeah. Yeah, it's just so good.
But then, yeah, so I had an Oktoberfest there. Then I had two stanges of Kolsch.
And that was really, that was actually, I like that better than the Oktoberfest. It was really good.
So good job, CoStar. Keep it up. All right, CoStar. I'll be looking towards
you. We're still on the daiquiri. Yeah.
So yeah, I think I talked about how the camp went. And yeah,
this was just my go-to drink because it was easy.
And didn't have to have... You know, I brought some Campari,
but I didn't have... Brought some gin, too, but I didn't have any vermouth.
So that made Negroni's hard.
And didn't want to go and get... I mean, there's plenty of places to buy alcohol.
It wasn't like there was...
It wasn't like it was unavailable. it was just like well one of it how am i
gonna buy this stuff and then like leave most of it here,
yeah yeah vacation's weird that way right like if you're everyone's flying in
you have to basically shop from scratch it costs so much to stock up the cottage
or whatever so yeah i'm able to bring some stuff up from my sisters because
it's only like an hour and a half drive but it's still it's,
you have to think like what is she going to use or is it just going to be stuff
that gets left right you know for I mean alcohol doesn't go bad over a couple
years but some groceries do and so you still have to,
yeah like the vermouths they're not going to make any vermouth based drinks
yeah you know that has to you're just going to throw that out so,
and you can feed it in the fridge for a long time and it should be fine but
then you're tying up your sister's fridge yeah yeah 51 weeks a year Here. Mm.
Pretty good. Yeah, pretty good. So easy to make.
Yeah. Let's see. What have I been doing? Shannon's out of town.
I got the electrical work done in the camper, and I needed to drain the tanks.
The toilet tank, you know. They call it the black tank.
Because when we got done with our last trip, we went to the truck stop near
the campground and drained the tanks.
Except we're total newbies and there wasn't
enough in the tank to effectively drain the
tank i see so like a turd came out like that's it you know like so like can't
you just pour water into the tank well i didn't again a newbie so i didn't think
of filling up the tank before i flushed it so once we got home i put a bunch
of water in it and i just needed to like it's been sitting i I need to dump it.
It's so stupid. I live in this, like, dump dead zone.
Like, I had to drive 45 minutes to the closest park that has, like, a dump station.
You can't just do, like, in Christmas Vacation, sugar's full.
Put it in the storm drain? No.
If I had, like, access to my sore pipe,
like, if I had a stack vent, like, nearby, by i couldn't again if like the level
of the driveway or if it worked out you could run it down there um but this
house doesn't even have a stack vent like i don't even know where the sewer
drain is it's probably in this corner it's probably 15 feet down you know it's um,
i mean there is a drain in the garage that goes into the sewer but not like
i don't know i'm like Like, I don't know if I'm going to run poop down that.
So I went and, like, if I'm going to go 45 minutes out and pay to use the dump
station, maybe I should just camp there.
So I spent two nights there. I was going to spend, I worked one day there.
I was going to work a second day, but that was the day it was going to be, like, 93 degrees.
And it's like, that's stupid. I'm just going to come home and work here. Yeah.
The interesting thing in Cape Cod is that it's not a sewer system.
They're all septic tanks because they're too low so that if sewers break,
it gets in everywhere, and that's not good.
So when you're renting a place, that doesn't really matter that much except
the big thing you notice is there's no garbage disposals.
You can't do that.
So those things get pretty gross. I just have to deal with it and scoop up the
gookin'. Oh, in the sink, yeah. Yeah.
So then the story gets, you know, so I went out there, I spent two days.
It's the closest dump station.
So I go to dump it. And then like the rinse hose there has this old timey like
angled thing on, like when you used to be able to like to rinse it from the top or something.
And I'm like, there's no, I need to thread it on a hose to put it into the rinser.
I'm like, I don't know. Fuck, I can't rinse this thing.
And I left. left and i came home and i watched more youtube on
how to rv like i had a black tank maintenance which is
like the worst part of rving and like the
the overwhelming part because like
you don't want to get poo like you don't want to have a
poo nightmare yes either way get it on you get it clogged whatever
you just don't want a poo nightmare and um it turns
out that title for this for this show by the way poo nightmare um i'm
trying to remember that poo nightmare parentheses you don't
want it right um you know
and i get home and guys like you know like the first one i watch is like some of
them have these things on it they unscrew like but i
couldn't see that it unscrewed because they had they had
like a a tennis ball like a dog ball like over the bottom of it to keep things
from sliding in too far or something like that and i'm guessing that ball was
over where i could see the threads were so i didn't know it was threaded i thought
it was just you know permanent you know crimped on so i still haven't rinsed
the tag right and now it's like do i go back out,
i and actually shannon and i are probably leaving for a trip on like thursday
so we'll just first night we'll fill up with a bunch of water and rinse it she's
really doing a lot of traveling got the camper gotta get her money's worth out
of it that's true all right this is the co-star Oktoberfest,
first time they've made it, came out yesterday.
Wow, so the initial aroma I was getting was corn.
Okay. Which is weird, right? Mm-hmm. Because looking at this,
it's a 5.2% Oktoberfest, traditional Martian style.
I mean, I don't get corn. I mean, but I do notice, like, it's not as bread crusty
as you might expect, right? So the malt's a little cleaner.
So if you're expecting, like, this big old rustic crust aroma and it's not there,
I can see where, like, your nose would get led astray.
I mean, I just was going with what my nose was telling me.
If I dig deeper into it, though, I get the biscuit.
But I have to, like, think about it. I have to prime my brain.
Sure. I mean, that's like when you said corn, my tangent was,
I can see how because it's lacking a certain aspect, like your nose slips out
from under you kind of thing.
Yeah, without context, your brain just goes for what it makes a pattern.
I need a pattern. Oh, corn. Close enough. Let's go with it.
Yeah, so it is less like rustic crusty, but there is a biscuitiness there.
To me, it is a lighter in the range of Oktoberfest.
It has a lighter malt aroma to it than most, but it is there.
Color is not super dark, but, you know, not like golden.
It's got. It's like a, it's a deep gold orange. Amber-ish.
Closing in on amber with gold tinge.
Hmm.
Flavor the body is medium full i
would say very smooth like it kind of
has this kind of coating character you know
in like a bready way a multi-coating character usually don't say coating with
usually say with alcohol or with like roast or something but i'm going with
it because that's what my again what my tongue felt it has a really satisfying
like finish and like aftertaste like the malt just keeps on filling there.
It's a little, it's odd for me.
Maybe it's just after the daiquiri that my brain is doing this,
because it feels like uncooked flour.
Okay, give it a few sips. Yeah, yeah.
I mean, we had the liquor before beer, so we were in the clear, so I mean.
I mean, I get a lot. There's definitely a lot of readiness here.
And then, so I was by myself camping, right? And everything was fine until we got back to the house.
And I was really worried about tying up the street, trying to back the trailer into the driveway.
Because it's really hard to tell how far back the back of the trailer is in
relationship to the driveway without a spotter.
So I'm like, I think the backyard's big enough that I can pull in and turn around or something, right?
So I pull in and realize as soon as I try to make a turn, it's not big enough. No, not even close.
I was finally able to get the trailer kind of backed perpendicular to the driveway,
but I couldn't get the truck around.
I had to unhitch the truck. I had to pull the truck out and come back at the
trailer from a different angle and hitch it back up to get it pulled into the parking spot.
So, no, the backyard is not big enough. And again, oh, and then Shannon was
getting alerts on the ring doorbell system.
So she was watching me on the security camera. I do all these like a thousand
backups and pull forwards.
Did you like record it and make a gif out of it?
It threatens my masculinity well i can tell the story i don't want the video to exist.
I mean i say let your embarrassments happen because.
Look i don't i don't want to be like trump and be like oh no i don't do anything
wrong ever and everything I do is amazing and how dare you like even,
even imply that something I did was not the exact right 100% solution that's
not me I don't think that's you either yeah I know I don't know maybe I'm sensitive like,
I'm new to this whole trailer backing up thing, but I'm proud with how far I got.
That whole thing was like, it was just like, I still think it was a better result
than, because I could have tied up the road for like 10 minutes.
And you learned something for next time. What I ended up doing is I ordered
a wireless backup camera that I can mount on the back of the trailer.
Oh, perfect. Yeah, yeah, yeah. So now I'll have, so the truck has cameras and
it has a trailer backup mode that actually works really well.
It takes the two side mirror cameras and you can kind of see the sides of the
trailer when it starts to turn.
Like it works, it's very intuitive the way they set it up.
This is not a Cybertruck, by the way. No, it's an F-150.
But then I was doing some research and Ford sells a kit for an integrated backup camera for a trailer.
So it would go right into the big screen on the dash and also tire pressure management system.
You know how your car knows the
tire pressures. You can get those for the trailer too. So I'm like, sweet.
And it's like, Oh, it's like $750. I'm like, Oh, it's going to cost like 400 to do it aftermarket.
That integration is worth something. So I started looking into it.
I called the dealership. They don't know anything about it. It's not a popular request, right?
So they call, apparently they
said, They said it wasn't supported on my truck. I'm like, are you sure?
I got the plug. I'm looking online. People are saying it works.
So they were going to order it for me. And then I did some more sleuthing on the internet.
And I went underneath and looked at the backside of the plug where the wires go into it.
And instead of 12 wires going into it, there's only two wires going into it.
So not wired for it.
That was heartbreaking. rigging. If I would have got the top trim level of the
2021 Ford F-150, it would have had it.
If I would have got my trim level of the 2022, it would have had it.
Damn, live and learn. Yeah. But you can just get a secondary, like.
Oh, yeah. They actually came right before you got here. So I already hooked
up the tire pressure things.
And I'll hook up the camera before we go on our next trip. But camera will be
nice. Takes away the blind spot of lane changing.
So I'll be able to use it for that. But then even if I have a spotter,
like getting into the house, like being to see, like, where the back bumper
is in relationship to the driveway.
It'll help so much there. Also, if you could also add sonar to it,
just so you have that extra bit.
Oh, where it beep, beep, beep. Yeah, yeah, and it gives you the green, yellow, and red.
The backup camera puts those guidance bars on there, but they're not the smart ones like on your car.
They don't turn when you turn the wheel, you know, stuff like that.
But you can adjust where they're painted on the screen so they work for you.
So you can widen them, you can narrow them, you can move them out like further,
you can do stuff like that.
This is growing on me, this beer, but it's still a little bit sharp.
And I don't know what it is.
I wonder if it's a yeast thing. I don't know.
There's something that feels like there's a spike in here.
It's not quite right. I get you. I mean, if I'm looking for it,
there is a little bit of a tinny or irony thing.
In the middle of your tongue and like the late taste i was ignoring it it's not,
it's not objectionable to me but if i guess of now that i
looked for it i can taste it now that you're in you're in analysis mode and
it's like yeah it's not like it's not as smooth as you might expect it to be
i think that there is they got to work on this recipe it's their first time production.
They've been homebrewing for all the years. You got plenty of...
Again, you make mistakes.
You just do better next time.
I just had my mid-year review. Oh. I mean, it was stellar, of course.
Like, I've been there ten years
and promoted five times. it's not because I'm not good at my job. Yeah.
I just had my mid-year review and it was mediocre. My boss doesn't appreciate me.
So it's like I feel that I'm being compared to his other direct reports who
are all at a higher level than I am.
So I feel I should be getting a higher impact because I'm doing that job at
a lower level kind of thing.
Right. And I don't feel that that's being appreciated.
It's been two years in a row now. So I'm a...
Part of me is like, okay, fine. I'll just not stress about it, and I won't work hard.
Fine. I mean, the bonus and the stock grants are like, they're not.
The money is good. I just feel unappreciated. You certainly make more money than I do.
I'm 100% sure of it. Plus, you get stock options.
Not options. Stock. Stock. You get just played out, played out, stopped.
Yeah, they just throw it at you. So you're in a better position than I am,
100%. It's just I am, I still like, I'm still growing.
Still, you know, but I'm the lead. You're in a pretty senior level position
for developers. Yes, but there's always stuff you got to learn.
And I want to jump into more teams. I've been on this team, basically,
for 10 years now. I want to get into other stuff.
And the movement is finally happening on that. That's cool.
It's really cool to hear that, and it's cool to hear that I'm appreciated and all that.
Because I've been doing different things now. I've been coding for nearly 10
years, and the last couple months is not me necessarily coding,
but me telling the other people what to code.
And so it's a different aspect of being able to explain what to do as opposed to doing it.
Oh, so this is the first time where someone I manage got more bonus in stock than I got. Oh.
Well, I mean, I would say look at that as a happy thing. I guess, well, not for me. No.
But. But like, it means your management is working well on some level, or this guy is just.
Somehow ignoring you and just excelling beyond your means, right?
Yeah. I mean, it was only like incrementally more.
Like it wasn't like a thing. But like in the past, it's always been.
I thought in the past, I thought managers got like extra whatevers, you know.
And like kind of seeing how the formula cooked up this year.
It's like, no, no, no, just regular.
Nothing extra for all the management bullshit. Well, you can just do better next time. That's all.
Or I can just do what I do and just enjoy life.
I mean, that's always an option.
All righty. So I grabbed several things, but I think I grabbed too many Imperial Stouts.
So we have three Imperial Stouts.
One is a walnut cacao marshmallow
let's do that one but then okay
but the last lighter beer that i have here is a
saison blended with spontaneously fermented ale i want to do the imperial stat
and then do the saison okay all right i want to challenge my taste buds all
right what is this is angry chairs rocky road you could share rocky road i'm
not gonna play the angry chair song,
This is a brewery in Tampa They make these wicked good,
Wicked good Wicked good dessert stouts stuff They do other things too But I
mean you go there They'll have like eight different imperial stouts With candy
and shit added to it So this is an imperial stout At 11%.
That smells good Okay, the first It does smell good The first I got that marshmallow
tang too Which is great The first thing I On Google was a Beer Advocate link
Of all things Remember Beer Advocate?
Yeah, I remember Beer Advocate This is a 98 World class On Beer Advocate 11% alcohol by volume,
Imperial set is With cacao nibs Vanilla beans And toasted walnuts It sits at
a solid 11% That's what that is The marshmallow thing is walnut and vanilla.
Well, the label says there is marshmallows in here, too. Well,
then it's marshmallows.
Then I suspect what I'm smelling is marshmallows. But isn't a marshmallow just
like corn syrup and vanilla and some other things?
I mean, if they're authentic, they have marshmallow in it. They're never authentic.
Wow, that is tasty. This is a dark beer before I taste it. But this is, that's dark.
Yeah, it's a lot of lactose and everything just dark like my soul.
I mean, it tastes like a candy dessert stout.
But it is hitting the notes and it's not cheap.
It's not overdoing it. It's well balanced. It's, dare I say it,
and I'm just inferring, but I think the walnuts help.
That little nuttiness. The walnuts keep it from being too awesome.
Well, no, they actually, like walnuts are underappreciated in my mind.
They, even because I don't even use them that often, but I know that when they're
used, They added deepness or richness and earthiness that counteracts sweetness
in a really good way by sort of melding with it.
And I think that it's using those very, very well.
Yeah. I mean, I'll go with you. I'm not picking out the interaction of the walnuts.
I mean, the marshmallow is a huge component here, right?
Because the whole mouth body is just velvety. Like the whole thing is so smooth
and there's that malo flavor that comes through.
There's cocoa in there as well. It comes across like, you know,
like a medium dark chocolate, like only like a 60% cacao kind of thing.
So, like, there's still some sweetness there. Yeah.
And it's not too, like, gritty or bitter or anything from the chocolate.
I feel like I may be, like, fooling myself. And I just don't want to.
I wanted to admit that before I, you know, espouse, as I espouse a mouthful.
But I do feel like it's there.
So if I'm imagining it or not, I don't know, but I mean, if you think of like,
yeah, I guess if you think of like, can we see the bottle, the can rather chocolates
with Walnut in it or like, you know, this is called Rocky road,
right? So that's what it's inspired by.
I, yeah, I can get, especially if I'm thinking like a, a Rocky road ice cream cone and drinking this,
there's, there's some serious similarities in like
um alignment with those
two they have other nuts in here too that
they mentioned on the label they don't say what nuts but
they say no walnuts is the first ingredient oh no i think the contains lactose
and nuts is a separate warning oh i see that's the warning part that's interesting
because it's part of the description as opposed to a period yeah but i didn't
see it because um i just had a daiquiri and what was the beer we had before? Yeah, Copperfest.
5.4 and then this is 11. And you can feel it kicking in.
I just posted the last show today and I listened to the post show.
And you didn't sound too drunk. But I sounded pretty drunk.
And I'll let Shannon characterize her own sounding.
I guess there were some higher alcohol beers in that?
There's a lot of sours, but we did have darkness and that chocolate cherry beer
that wasn't very good, but it was a higher alcohol.
But that was also a long posha, right? That was like two and a half hours.
Oh, no, I'm just not at the beginning. Oh, okay. At the beginning.
It seems like Shannon wasn't in the same conversation we were in and I was trying
to correct, like mansplain correct her and I felt like an asshole,
you know, like listening to it. You're drunk, who cares?
Although it is all saved for the records. Yeah. It's all there.
So anyway, I was like, oof. Yeah, that's sloppy. Anyway.
I do wonder if in the future, like the far future, like 200 years from now,
humanity manages to survive, and there's still a lot of technological culture,
and they're analyzing things.
They decide, hey, let's take a look at what these fellows are doing and for
the sake of it. And they have, because it's all digital, it's all there.
And what they do is they program AIs because AIs have moved slightly beyond the LLM module.
Oh my God, could you imagine training LLMs on our show?
So they've moved slightly beyond the LLM system. So they're like,
maybe as opposed to the 95% of LLMs, they're more 96%.
That's my joke. I don't think that, you know, good AIs are ever going to happen. but.
What would it be like because there's a lot that we talk about and we just spew
and I think that you could create decent,
replicas I don't know about replicas but like you know personality.
Caricatures of a kind oh my god we'll be able to do that here in a couple years
it won't be too hard I mean, I'm not saying it'll turn it.
I'm not saying a couple of years is enough to make it, you know,
indistinguishable from us.
But we'll have the technology to like, like, I mean, I was looking at the chapter
titles and summaries of from Ophonic for this last show.
Ophonic is the AI that we use to do the, if you, if you look at the transcripts, that's all Ophonic.
Yeah. Yeah, and I didn't look at the transcript, but I did look at the chapters and the summaries.
Those chapters are often like way off.
I find that that chapter function is not great.
Or at least it doesn't cut to what I think is the essence of the discussion.
No, it doesn't. But it figures things out. It's getting better.
But I do think it is better.
Like, I was looking at it and I was expecting the same old garbage,
and I got way better garbage.
Oh, okay. So I'm not saying it's great. Yeah, yeah, better garbage is always good.
I feel like the AI that we've gotten has definitely plateaued from my standpoint.
I don't know about your experience, but there's clearly a plateau there.
It's hit like a wall, and there's not much getting past that wall.
Now, it's cool because it got past a wall that was much bigger than we thought was in its way.
I mean, there's using like the curated AI that most people have access to.
I was trying to generate the image for today's show,
and you know it just won't let you get anywhere near the
election you know and have image generation even if
you're like like don't don't show me a likeness of a candidate you know like
it just refuses to try but you see things like on you know instagram and stuff
of people who have access to uh things that don't have the guardrails put up
and like you know generating,
songs or where they actually use the bits to do the melody and the lyrics and all that.
You can still tell that it's a large language model and all the things you've always talked about.
It can't tell you how many hours are in Strawberry.
But the stuff it is coming up with is like well, you know like.
Such as Such as, I don't know, I was watching a guy write a country hit song
about a caveman liking beer or something like that.
Or sung by a caveman about beer.
And I'm assuming, and I could be wrong here, but it's portrayed as that was the prompt.
And it did this witty, like, thing that turned out to be pretty funny,
almost in an earnest way.
But, you know, maybe there was more prompts behind the scenes that really curated
that whole song, you know, that kind of thing. So maybe I'm being naive there.
Well, that reminds me of when I was telling some people at an event that AI can't do jokes.
Well, I said AI can't be funny. AI is not humorous. and it can do like one-off jokes because it.
In things that things that it has seen before but it can't it doesn't understand
humor and do humor it has no concept of what humor is and then they went and
said okay well let's ask you to joke and
they made like a knock knock joke and it was like okay that that's a clever
knock knock joke but it's not like a joke is not a scene a joke is not like
yeah i mean i have got i mean they're probably the best funny that I got out of it,
but it wasn't it being funny.
It was me setting up the scenario and it just executing on the scenario, which is funny.
And that was back when Microsoft announced layoffs, I had to generate an email
to my team about, um, you know, keeping morale up amidst layoffs.
And then I had to revise it as a, uh, Gen X are talking to his reports who are
all millennials and zoomers.
And then I told it to like double the slang and
like I kept amplifying it yeah yeah and it
got it was funny like you know in the premise of look at this like email using
the the millennial slang and the zoomer slang you know but yeah it can get to
like bad onion right like not nearly as clever as the onion,
but like a facsimile of what the onion might, might do as their draft.
It can do that, which is why I think that like writers are scared of it.
Not because it does the job that writers do, but because it does the first part
and writers are paid to do that first part as well as they are the other parts.
No, for sure. Sure. Like distilling it into the best punchline.
Like you can't tell like AI, like I need a better punchline. Yeah. Tag this joke.
Like it's not, it's not going to be able to do that. It's not going to write
a scene for you of any quality.
It's going to write garbage, but that's okay because that's what first drafts are.
First drafts are garbage. It's okay, except for like in the industries where
AI can publish a bazillion schlocky Amazon ebooks.
Yeah, I mean that's okay in the sense that that's okay from the perspective
of as long as that's what you expect it to do.
As long as you're like, you know, I just want a starting point.
But yet from the perspective of workers and people's livelihoods. I think I saw an article.
Yeah, Spotify is having a problem where there's AI-generated cover songs.
Huh. And they're paying the royalties to the original artists and stuff,
but they're just, it's SEO, right?
You search for Freebird or Freebird cover, and you get six or seven Freebird
covers that are just AI Freebird covers.
That makes me wonder how good it is because I remember this was at least four
or five years ago from what I can remember.
But I was looking at some thread of some guy who would create,
who would take music and then he would, you know, this was before ChatGPT got good and all that stuff.
He would make AI after a certain period of time continue and see what it did.
He smells like Teen Spirit or Queen or something like that.
And it was really interesting to see what the AI came up with.
That was probably before. I
bet they're better now at making consistent things that sound like music.
Because this stuff, it got really interesting for like 15 seconds,
and then it turned into mush after like 30. I didn't click on it.
There's just a Reddit headline there, a question kind of thing.
Artist robbing scam on spotify hey it covers i mean.
Yeah it would be interesting to listen to those especially
if you're doing it unscrupulously you load the cover you load
the song you train it on the song and you're
like do it with more marimba you know and and it
can do that too and does it skirt around the the search
algorithm by by doing that well i mean the one that i
the one that i clicked on it seemed like these places don't
get removed because they're actually paying royalties so they're
paying leonard skinner well what's wrong with that i don't see what's wrong
with that then if they're paying leonard skinner for the rights well what's
wrong is doing it what's wrong with it is they're able to put up 50 covers of
freebird and if you're a small indie artist you know the artists get fucked
right the the The indie artists who want to cover Freebird, I guess. Oh, I guess.
So, yes, the indie artists who want to cover the most popular songs.
Well, I'm just... Right. Yeah, because that's what the people who are going
to do the machinery are going to do.
They're going to do the popular songs as opposed to the weird ones that no one
wants to cover because the weird ones don't get anything. And here's the thing.
AI is expensive. It's a lot more expensive than people are.
A lot more, ultimately. Right now it's cheap because people are offering it
for free or mostly for free, but that's not going to last.
And AI is really expensive and really energy intensive. Yeah.
So, like, ultimately, it's going to be a problem that maybe solves itself. Mm-hmm.
Yeah. Maybe, but I could also see where, like, we're going to have this,
like, dark age of being awash of these AI, like, just AI bullshit for entertainment, you know?
Anytime change happens, there's always some adaptation, and then there's,
backlash and then there's like over-backlash and over-correction and everything
eventually settles down this is just I like to think of it because I'm a physics guy.
I like to think of it as dampened oscillations because
there's a mean and you get this whack of energy
right and it's gonna go back and forth back and
forth but it's gonna slowly it's not
gonna just average out to the mean it's gonna slowly arrest at the mean
because there's not enough energy being put into it to keep it flapping so think
of a spring or some flappy material that goes and there's a center and it's
gonna go just damping it around and it'll finally hit that edge Alright,
our next beer is Belfius,
It's a Malagash Brewing Company B-E-L-F-I-U-S B-E-L-F-I-U-S Yes Saison blended
with spontaneously fermented ale Open cautiously Contents under pressure Did you open it cautiously?
I did Under pressure So,
Bottled in 2017 2017.
2017. Okay, cool. This is out of stock on Beer Universe.
This was one of the ones that we went on the Sellers Tour at Allagash.
And after the Sellers Tour, we were able to shop from a different gift shop,
which had some of the rarer, you know, these kinds of beers in them. So that's cool.
So this is a blend, they say, of Saison Spontaneous.
It is uses cool ship did you mention that already I'm sorry I didn't mention
it uses cool ship as their spontaneous,
and then it ages in oak barrel for three years after inoculation with wild yeast
and other microbiota and the second blend is their Saison.
And 6.7, like I said. Smells good. Very oaky.
Yeah, oaky. There's almost like a... Lots more information, too, if you want to...
There's almost, like, when I was smelling it, like, one of the things,
it almost seemed like it was strawberry or rhubarb or something in the nose.
There's not, but that's one of the things I was picking up on.
Okay, I'm going to ask you about this, because I think that this is interesting
in the sense that I'm looking at this and I'm saying,
you know i wouldn't have guessed those hops but it totally makes sense okay
and it's more than this is just the hops that would be used in this application
so there's nothing crazy here,
you want me to make guesses yeah i'm curious because i would i would never have
guessed two of these hops and it but then if you would have told me what they
were i'd be like oh yeah Yeah, that makes sense, that makes total sense.
I mean, so like, spontaneously fermented beers usually use like old hops.
They do say aged whole leaf hops, so this is, yeah. And, you know,
the after. There are three hops that they mentioned.
I'm gonna guess that they're, you know, continental Europe hops,
you know, because they're gonna be traditional for that. So, let's go with...
Um strissel spalt okay is it on there no it's not oh okay um let's go think
more think less continental more older american huh okay well then i'm gonna have to go with um,
not newer yeah no older american so like um i'm drawing a blank right now It's
tough, because like I said, there are two of these that I would never have mentioned.
Not because I don't know them, but because they would never be something that
I would consider mentioning.
There's one that I want to use that I can't think of the name of. And like...
All right, I'll... Yeah, just...
So the one that is the one that comes to mind the easiest is Cascade.
But there's northern brewer and bravo okay
so like those are two that i would never even think
about mentioning if i was ever even asked about
hops or anything but also from what i know of them that makes sense yeah northern
brewer is a good one i mean i thought cascade was a little too easy guess but
once hops age they all kind of come to the same point you know More or less.
A little cheesier. The differentiations of a lot of hops will contract when you're aging.
You're keeping them at room temperature for a couple years to make your lambic
hops. There's definitely a funk on this guy.
Not like too much of a funk, but there's a funk, which is nice.
It's definitely a very golden color. It's a little bit of a rindy smell,
like a little bit of a wash rind or something like that.
Yeah, yeah, it's got that cheesiness, yeah.
The grains here, so there's a relatively expressive grain bill.
It's got pilsner malt, raw wheat, allagash two-row malted barley blend.
Who knows what's in that, right? Malted rye and oats.
So the spontaneous yeast that,
Allagash Where is it?
It's a pepperiness to that yeast, whatever it is.
They kind of came up with their I'm trying to remember the story right now.
They call their yeast wild comma saison.
So I don't know what that means. I mean clearly wild means you know they took some air and,
let it go that's what the cool ship is,
actually we can post a picture actually if
you go on our discord Marinus on discord was just up there he's a brewer for
a brewery in eastern Pennsylvania but he was just up in New England for vacation
and he toured Allagash and he was in the cool ship room, and he posted a picture of it.
So you can go on our Discord, craftbeerradio.com slash discord to get the invite
link, and check that out.
It was probably about a month ago.
Craftbeerradio.com slash discord. I like this beer.
It does have a little bit of that rindy cheese flavor, but it has a nice tartness to it.
It has that that rhubarb flavor to me.
Like, if I was blind tasting, I would say that they added some,
you know, like some rhubarb or, you know, some other garden vegetable like that, you know, to it.
So what I would say is, shit.
It's pretty good.
Not that it's shit. Like, shit, it's good.
It's good yeah no i'm that's it's
damn good um we could taste a nice break from from the you know big sweet powerful
stuff so we don't have to drink the remaining four beers like you know we have
the cocktail so we have this one is an imperial stout that's a collaboration of,
Shoebrew and Cellarworks. Okay.
This is another beer from Florida. This is the Dark World from Magnanimous. Okay.
And then we can do a contrasting thing. We can do two of these then gratitudes.
We can do Bourbon Barrel and Rye Barrel.
You know, I think that since Shannon's in here, let's do the gratitudes and
we can save the Imperial style because I know that Shannon will like those.
And uh i i know we like so like if we do this i kind of want so i also have
a rum barrel and a scotch barrel downstairs no we can't do this all in the same
we definitely can't but i kind of want to do them again soon yeah you know that kind of thing so.
So I bet Shannon would have loved the Voot. The Anchor Chair?
Yes. Yeah. She's there. She can go get it tonight.
Tell her to get it because, you know, she'll love it.
Yeah, tell her. I'm looking at some of the post-show descriptions,
looking at the calendar of the future.
I should stop looking at that so that I can be prepared for that later.
Yeah, that's just something I saw on Reddit.
It's futurism stuff, right? Yes, yeah, yeah. Something in the early 2000s.
Yeah, the early 2000s they made a calendar.
And I just see some pictures. I haven't looked at anything other than what the dates are.
So it'd be cool to go over that and what has actually happened. I look forward to that.
On the post show, everybody. The post show.
Mmm. But this is good. It's super good.
Yeah. Yeah, and this is, so if I think of the question of what order should we do the beers in,
this obviously wouldn't generally come after an Imperial style,
but I think it works really well after an Imperial style.
Definitely a palate cleanser. Yeah. A palate scrubber. Mm-hmm.
Can sell that marshmallow and walnut away. So I think it's something to consider
in the future for when we do beers is to do more mixing up than you might expect.
It really depends on how tart, how big the salad beers are. Yeah, that's right.
Because if this was a really subtle beer, then there might have been stuff lost. And we never know.
It's really hard to know what the volume knob is sending on those beers.
So therein lies our problem. Clearly this works, but... It won't always work. It won't always work.
And it would be, like, imagine, like, a beer you would enjoy as much as the
Charlie that we had last time.
But we couldn't taste it because we did it in the wrong order. Yes, that would suck.
So I think you have to go with the law of averages and just do the prescribed
order just to maximize your chances of enjoying the beer.
Or you just play around a bit and you take what you get.
Yeah, I just, I have a FOMO of drinking the beer in the wrong order and not
tasting how awesome that table beer was.
But we didn't. Yeah. If you're missing out on something you did miss out on,
so that's weird that you have that FOMO. You have a, what was the thing that only I did?
Y-B-L-A. Okay. You better look out.
Instead of, you know, instead of YOLO, they had YOLO, but it was you ought to
look out instead of. Okay. You only live once.
You know, they were like, oh, no, careful. Don't do that. Look out for yourselves.
There's the meme thing, if you're going to be dumb, you've got to be tough.
If you're going to be dumb, you've got to be tough. Yeah. And it's always,
like, someone hurting themselves, you know, hold my beer kind of thing.
And, yeah, I think that's true, like, because I think it's absolutely true.
I feel like I don't need to explain it, actually. Actually, after I said because,
I was like, I don't really need to explain that. That sort of makes sense. Yeah.
Have you seen, we didn't talk about this last time, I don't think.
I think it came out after. Have you seen Deadpool and Wolverine? Yes, I have.
I did too. I took Max to see it. It was a nice time.
It was the kind of movie that I think I enjoyed.
And I think anyone who has been in, on some level, interested in superhero movies
over the past 20 years will enjoy it.
And anybody who hasn't will be
fucking lost and think it's ridiculous and stupid. Well, there's so much.
There's so much I don't know about the Marvel Universe. So when I saw the Deadpool
core, I thought they were making fun of Spider-Man across the Spider-Verse.
I didn't realize it was a thing. I thought they were making fun of it. There's just...
I find that... Well, it is a thing, but I think the Spider-Man thing was a thing
first. And in the same way, Deadpool was sort of a parody of that.
So I do think that it's... So thinking that that's the joke is just a second
level extrapolation of the joke. Yeah, I mean, that is kind of the joke.
Is that, oh, you know, look at how many universes there are.
There are so many Deadpools. And Deadpool's just like, can we just stop?
This is ridiculous already. This is just...
Over and and that's what deadpool was great at was being like okay we've done
all this before and let's revel in it and then like promise to do better.
That was my like takeaway was them just sort of okay let's just like let's say
everything one of my favorite lines is when he brings uh he tells wolverine
welcome to the mcu you're joining in at a very low point.
It did seem like they went out of their way to be the crudest thing ever to
come out of a Disney property.
I mean, it seemed like that was intentional. Oh, that was certainly intentional. Yeah.
And it was, but, but not in like, we're showing boobies and stuff.
It was just language and innuendo. The imagery of, you know,
choking on balls. And yes, well, and the, well, but that was all language.
They didn't actually show people and then they did lots of blood but that's
not here or there as far as I'm concerned.
It was the description of sexual acts that was just like all the stuff that
an 8 year old would be like what?
You know you don't have an 8 year old but you do have a 14 year old?
I don't know if he did he get the I'm gonna He's old enough that he would be embarrassed to ask you.
Like, what was the line that Professor X's sister said about flicking her bean while she... Yes!
Yeah. Yeah, there was that one, there was the choking on the balls one,
and there was one other one. There was a pegging line.
Yeah, I'm not new to pegging, but Disney is.
It was fun, but it's also like, if you aren't somebody who watches superhero
movies and knows what the characters are, then this is going to be just nonsense.
I didn't think they gave Hugh Jackman enough time to play the straight man. I disagree.
I thought they could have given him... What I really liked about it is as a
story, it gave everyone an arc.
It gave everyone something to do. there wasn't just oh you're
in a cameo for one scene except for a
few things like the thing with um the uh
with chris evans was i'm sorry if i'm spoiling anything but chris evans is in
it and the thing they do with him is is very clever and they they use a cameo
i think in a very you know funny way but then then the after the credit scene
like ties it all together yeah the The after character scene is a nice,
is a, is a nice callback.
The, the midpoint, I don't think I'm spoiling anything, but saying the midpoint
of the story, there are a bunch of characters from older properties that show up.
And what's nice about them is that those aren't Chris Evans cameos.
Those all have characters that go through arcs. and
it's good to see that they're doing that at least they're like they're at least
doing the basics of telling stories right as opposed to just we'll sell a ticket
because wesley's on screen yes what the flash did i don't know if you saw the
flash and good on you if you didn't but they did this thing at the end where
they showed a whole bunch of like.
Dc possible movie one day they showed a a superman where it was nick cage a
superman because it was like rumored he was fighting a spider because that's
the story that everyone tells.
And it's like only a small percentage of people are going to get that.
And the way they did it was also cheap and just not as fulfilling as what they
did with Chris Evans, which was quick,
but still there was a cleverness to it that wasn't there with that kind of stuff that they did.
They did a Christopher Reeve and whoever played Supergirl,
just a very quick shot of them
all these things to show hey remember yeah
and not anything besides remember that
was kind of your complaint about ready player one right yes like i've never
i haven't seen it yet mostly because of your negative poo-poo on it i've passed
by you're not going to be enlightened or like you're not going to be entertained
by you're just going to be mad at it yeah so i've skipped it a couple times
i did just watch the uh the furiosa how How was that?
It's not Fury Road. The budget seems cut.
It's still George Romero, right? Yeah. It's good.
I've never been a Mad Max guy. The only one I've seen was Fury Road,
and I thought Fury Road was great.
Fury Road was great. This one's not great.
It seemed a little too, we have to hit the beats of, you know,
we have to fan serve the Fury Road fans, which is annoying, right?
Because it's practically a one-film
property. How many people remember the plot of Beyond Thunderdome?
I never saw it. I know Tina Turner's in it.
And I remember there's a very funny Mystery Science Theater joke about Thunderdome.
Which is that if you're ever in a conversation and someone somehow mentions
the movie Beyond Thunderdome, Thunderdome, then you say, guys,
guys, can't we just get beyond Thunderdome?
Nice. Yeah, the movie basically sets up Furiosa.
Like every part of it, you know, it doesn't leave anything to be assumed.
It just spells it all out.
It's warring tribes. There's another tribe that wasn't in Fury Road.
The practical effects they just didn't spend as much time with the the battle
wagon war wagons and the guys on sticks and then they called back like there
was a flashback to like the guy with the guitar in front of the speakers like
just a flash like a quick flash to it you know it's like,
you know oh well i mean like yeah i think part of the fun of hero was like oh
they did that all practically and i can tell like there's not you know whatever
effects in here are just removing moving stuff from the background and putting
in stock things just on the edge as opposed to what's actually in front of your eyes. So... Yeah.
Which is the way that I think CGI is well used, because how often are you going to get the perfect shot,
whereas you can get part of the perfect shot and you just fill in the rest,
which is not useful information with enough that it just passes on.
As long as enough of your central vision is practical, you could have some fake
cars on the periphery. Yeah, yeah.
All right, so this is the bourbon barrel-aged Gratitude from East End Brewing
Company, Pittsburgh, Pennsylvania.
Beer pours very clear. I forget when we had the brewer on as a guest and he
didn't want to do any of his own beer, which was, I think, the right move.
Yeah, Scott. I've been friends with Scott since before the podcast.
I thought it was an honor to help him brew because I was home brewer and I forget
exactly how we initially started communicating,
communicating but he invited me down to brew with
him a day and it was hijinks but he also did not hesitate to throw me into the
the hot after the brew brew kettle with a scrubby and the barkeeper's friend
to scrub out the brew kettle good on him i think that's great because it's it's the you know.
I'm inviting you to come in and take on, but also if you want to actually do it, let's go.
Yeah, no. He sent me in the hot brew kettle.
I cleaned kegs. And this was early days where like five gallons of beer mattered
kind of thing, or at least he thought they mattered.
So like he had a batch of the stout, and he had 14 barrel fermenters and seven
half barrel fermenters.
And when he brewed a stout he had
about eight barrels of wort of
high enough gravity so instead of pouring the the half
barrel down the drain he did
the primary fermentation in a keg and now
that the primary was done in the seven and a half there was enough headspace
that he could drain this keg into it right so
we were coming up with this whole rigmarole of
like a chain hoist to lift the keg up and we
had this hose on the bottom of the fermenter
and he had me hold the hose
up higher than the top of the fermenter so when we open the valve it
should equalize right he forgot to open the vent at the top so the whole thing
was under pressure so i'm statue of liberty beer fountain stout fountain and
uh yeah made quite the mess i probably spilled like at least three of those
five gallons we were trying to save,
but. At least you got two.
On East End Brewing, if you go to eastendbrewing.com slash gratitude,
they have this whole list of the definitive gratitude guide.
And so I'm looking up the one that we're doing now, and I can see that this
is Red or Raven, and this is barrel aged.
This is 2014, I assume. No, I don't know.
I don't know if that's completely up to date. When they started doing the bottles. Oh, it's up to 2022.
When they started doing the bottles, the very first one in 2005 was red wax.
And then they did Roy G. Biv with the wax colors.
And each one had a different bird on it.
And this is maybe 2021?
It could be. Because 2021, I see Cannes finally.
And raven new label rye barrel age sticker on label date on bottom so i see
bourbon barrel age here i oh date i do see a date on the bottom well that's
probably the date then and it says,
oh 2 14 29 20 wow it's from the future oh no 23 23 it says 23 from the future
so so this is Not updated, unfortunately.
They were selling a pack last February.
February of 23, I think is when I got this. Where it was a six pack.
And it was regular, scotch, bourbon, rye.
Regular scotch, bourbon, rye.
Rum. And then their wheat wine. Which instead of gratitude, I think it's called Hey Thanks.
So it's always clever this guy was and is i guess i should say i shouldn't say
like that god is always clever,
gratitude so we haven't talked about this one at all i'm halfway through it
oh yeah i haven't even i'm just smelling it i mean it's lots of like caramel
Caramel with carbonation.
Yeah, it's the, it's not like, without contrasting like a clean,
un-barrel-aged gratitude, it doesn't really scream, hey, I'm a bourbon barrel. Ooh.
It's more oaky than I expected.
Yeah. No, you're totally right. It has almost the character you might expect
if it was like fresh American oak blended way down so it wasn't too strong.
It's pretty strong. Fresh American oak is obscenely strong. So to make it even
this good, it has to be blended way out.
But yeah, I didn't pick up on the oaky part until you mentioned it.
Yeah, there's a lot of oak here. Did they say like what kind of bourbon they
use for the bourbon barrels?
I know it's not might not be this vintage, but like for any of the ones that
say bourbon barrel sticker to say what kind?
I do not see. I'm looking for various different things. My recollection says
will it, but that could just be wrong.
There is that kind of spiciness you associate with bourbon that comes through, too.
It definitely has... It's a lot.
Yeah, I mentioned how it's not screaming bourbon barrel beer, but it is substantial.
It is more than barley wine.
Yeah. and I'm enjoying it quite a bit but yeah, it's like not I'm less so to
be fair I mean, I don't have to drive home so I'm allowed to enjoy more you are, it's true,
to me it's yeah I'm questioning whether it's worth my sobriety,
because I'm going to have at least another sip of it
but at 11 plus percent put it in there and i'll drink it later there's a lot
here and i feel like that especially with the big oak i'm kind of losing the
other flavors that i might get,
um so i'm kind of less inclined to keep continue on this one because just a
lot as uh i don't know it doesn't quite,
yeah there's not there's not enough reason for me to keep drinking yeah Yeah.
So, I wouldn't say it's a bad beer brand, it's a stretch of the imagination, but it wasn't...
It wasn't the... It reminds me a lot of the Co-Star. There were things that
were not calling to me, and then were a little bit not like...
A little bit rubby against the grain. Yeah, for sure. You know.
I'll eat my fur backwards. Let's try the rye next. Let's do it.
Which means next time we'll have scotch and rum.
Okay. Interesting to see how those would be different. You'd think one would
be very peaty and one would be more sweet.
Just out of my mind. Yeah, you'd expect kind of that sugar cane kind of flavor out of the rum barrel.
It'll give you a lighter pour so you don't have to commit too hard and you can always have more.
This is a different aroma to it. This is the rye barrel aged.
I see rum is a little more cutting.
The rye barrel? Yeah. Yeah, it doesn't seem as like giant oak.
It seems a little sharper.
But you know, rye is kind of that more spicier grain, so you'd expect something like that.
I still have a big head on mine, which is, I'm smelling like beer foam, you know, kind of that.
Yeah, I'm not smelling anything off. I'm not smelling any plasticky notes.
Okay, a detector that could be called acetone, but it was not, like, direct.
Like, I had to search a little bit for it. There is, I mean, there's booziness.
I'm getting booziness, but nothing that's kind of fusely or anything,
like, extra hot. Nothing that screams, for sure.
If there's anything you have to look for, which means it's probably,
you're just over-interpreting.
Yeah, this one has a more earthy. comparing the two this one's definitely less
oaky more earthy yeah this one doesn't at least the initial taste doesn't strike
me in the same way doesn't have that sharpness that um,
that confused it actually seems like it has less body than the last one it does,
which at 11.4 who cares kind of because it's still got that oh it's still viscosity
yeah it just Just a purely contrasting point of view.
There's actually a neat, almost like a nuttiness, like a nutty sweetness to this.
Yeah, I agree that there's...
I think the sharpness may be really helping it.
The sharpness of the rye may be cutting off some flavors that go off to me.
And is restraining the beer, in a sense.
Which you kind of have to do when you make a beer with this kind of grain label.
And this kind of, you know. I mean, yeah, the thing is ridiculous barley.
And now we're sticking it in a barrel that has rye whiskey in the pores where
the last one had, you know, bourbon, which is half corn. Yeah.
So that sweetness really probably builds, like if you're talking about the,
makes me wonder what the rum is going to taste like because yeah that sweetness does kind of build,
I think I mean I've had these like in tasters at the brewery like during Gratitude
Day and the rum one was pretty interesting like I don't have a clear enough
recollection to describe what I had but it was distinct and I liked it quite
a bit I think I remember the scotch one as being the most subtle one then but,
but I don't know.
Hmm.
I can see that a scotch would be subtle. With this kind of grain bill,
you might lose some of the peatiness and some of the extra smokiness.
Well, I mean, scotch barrels are also used for a very long time.
20 years sometimes, 30 years. So they lose a lot of the, all the stuff is in
the scotch. They get more neutral.
So when you put a beer in them, it's a bourbon barrel has even used one time for whiskey.
Right, right. There's tons of oak left in it, and everything's lively.
All those aromatic compounds, right.
I mean, the scotch generally don't stop using a barrel until it just doesn't
work for them anymore. That's true.
So, yeah, so that would mean you would expect the scotch from that,
if you were solely going on that, you'd expect the scotch to be more subtle,
but have sort of smoky undertone.
You'd have 20 years of peep-smoked malt that's lived in it, so you'd hope some
of that would carry through.
I like this one better. I really do, and I think this is...
This one's more... It's less heavy-handed. This one's nuanced,
I guess, even though at this point in the show it's really hard to pull.
It's big. It's still a really big beer at 11.4%. It's still got a lot of flavor
to it. It's got a lot of push to it.
Like this, after most of these things, would still make an impression even after another big beer.
But in comparison to the one we just had, yeah, it's more subdued.
It's more focused.
Yeah, I agree.
Hmm.
Well, here we go. Time to rank. Time to rank.
Well, you go first because I went first last time. Okay. My number one. Include the cocktail.
Include the cocktail. Okay.
That's hard it's apples and it's limes and barley how do you compare limes versus
i don't know how do you do it i know how i do it okay um,
all right i i have a
hard time put i didn't dislike the daiquiri but
i have a hard time putting it in front of any of
the beers on the cbr podcast so
i'll put the daiquiri in last place fair enough and then
i will put the just four
beers then there were five five five the right they were
taking pictures so yeah they're all right that's in the last load yeah i'm gonna
put the co-star in the last place um
i thought it was a fine october fest it probably could be a little bit refined
maybe a little more malty but i enjoyed it nonetheless competition it was up
against the night is stout and barley wine and sour so like i flipped the meaning of stout there.
Let's put the bourbon barrel aged uh east end in fourth place let's put the
rye barrel in third place uh all the things we just talked about the rye barrel
was less heavy-handed and it seemed It was just more enjoyable.
I like them both, though.
And then the top seat. Do I go with the Rocky Road Marshmallow Walnut Beer,
or do I go with that Sour Beer?
They're both really, really good. They're both a cut above. Yes.
I think I'm going to go with how they're sitting there. I'm going to put the
Angry Chair in second place and the Allagash in first place.
Okay. It could be a toss-up. Depends, do you want dessert beer or do you want,
you know, a delicious sour?
And tonight, delicious sour wins. Buy a hair.
Oh, hi, Mark.
Wanted to get a little Tommy Wiseau in there. Okay, so I'm going to arrange my guys.
One, two, three. he's it's like he's playing a shell game over there all right
he's got it i've got it nailed it.
In last place, because the only one I poured out is going to be the gratitude.
The bourbon barrel age gratitude.
Yeah, it was the only one I poured out. It didn't strike my fancy.
Next I'm going to put the daiquiri. I've made better daiquiris.
What can I say? I gave you crappy lime juice.
Kind of did. did i mean yeah that's true the lives were kind of old and but
you know that doesn't mean,
you know i don't know i it wasn't the best daiquiri in the world it's still
a classic but like i've made better daiquiris for sure and i gave you crappy rum too i mean,
i set you up for failure.
Did the best i could i swear um next would be the co-star brewing because i
found that was also like There was a sharpness there, like the bourbon barrel
that was putting me off a bit.
But, yeah, next is going to be this rye barrel gratitude that we're drinking right now. This is good.
This has a lot to go for it.
So does the Baltheus, which I think
the Baltheus and the Angry Chair were both, like I said, a cut above.
They were on another level from the rest.
But I think that I would go for the Zerg beer before the Belfia.
So I'm sort of the opposite of you in that regard.
All right, marry, fuck, kill. Okay.
Dude, I don't know. I don't know.
I'm going to marry the Belfia. I'm going to fuck the Rocky Road from Angry Chair.
And I'm going to kill the daiquiri. Oh, God, it doesn't place. I don't know.
That's what I would do. Okay, I'll kill the daiquiri. Then I would do the same
thing. I would do the exact same thing.
Mostly because, like I said, I've made better daiquiris before,
and so that was not a great daiquiri.
So I feel like, yeah, kill that. that I want to do better. Delete that clone
that had problems with it.
All right. So yeah, that's it.
This is a show without Shannon. So you see what, you know, the kind of,
uh, the kind of how much better she made, how much better she makes us for sure.
All right. Thanks everyone for listening and, uh, tune in the post show.
We're going to talk about futurism. and more things.