Shannon: Welcome to CBR episode 523 on September 28th, 2024. I'm Shannon.
Jeff: I'm Jack.
Greg: I'm Greg.
Shannon: And you are listening to CBR.
Jeff: Awesome. All right, tonight, Shannon and I just got back from a 17-day adventure.
Jeff: around the Finger Lakes, which we'll be talking about.
Jeff: And we're doing beers from one of the breweries, one of our favorite breweries
Jeff: on the trip. This is Brewery Arden.
Jeff: They're in Geneva, New York, near Seneca Lake.
Jeff: And let's start with the Oktoberfest, since tomorrow is the last day of Oktoberfest.
Greg: Okay.
Greg: I don't have much to say, because you guys had all the fun.
Greg: So, I mean, what's going to be fun is that next time, unless we do a show before
Greg: then, but I probably won't, next time I'll have all the stories because I'm
Greg: going to be in South Korea in two weeks.
Jeff: Oh, shit.
Greg: So.
Shannon: Didn't realize. Yeah. That's where you're going. Nice.
Greg: I'm looking for.
Jeff: Don't accidentally walk to North Korea. I think that's a main rule, right?
Greg: Yeah. I don't think it's easy to accidentally walk there.
Greg: I think that there is some difficulty if you try to do that process.
Greg: So this is, according to their website, an Oktoberfest Martzen 6.1%.
Greg: That's pretty high for a Martzen.
Greg: I mean, it's on the higher side.
Jeff: It's on the higher side, yeah.
Greg: And they don't have much else in other information other than suggested food pairing.
Jeff: Okay.
Greg: Okay.
Shannon: What's that?
Greg: Uh, this is funny based on what, um, Jeff did when, when I got here,
Greg: uh, because I gave Jeff some, uh, I gave you guys some, some hot peppers that
Greg: I got from, from the market and Jeff ate one and it was very, very hot.
Greg: The suggested food pairing is blistered shishito peppers. Yeah.
Jeff: Okay. I'm surprised they didn't mail it in with like bratwurst and sauerkraut and spetzel.
Greg: Interestingly, they say toasted garlic, gochujang, sesame, herbs.
Greg: I mean, that's a decent plate already. Yeah, that sounds good.
Jeff: Yeah, so Brewery Ardenne, we went there for brunch.
Shannon: Yes.
Jeff: On a Sunday. Well, let's smell the beer, let's taste the beer,
Jeff: and then we'll talk about Brewery Ardenne.
Greg: Lots of very bready notes up front biscutti almost yep,
Greg: The color is, almost seems darker in yours, but maybe that's just the light.
Shannon: I think it's the lighting.
Greg: Yeah.
Shannon: But it does look a little amber.
Jeff: Yeah, the aroma for me just like hits the spot. It's that very bready,
Jeff: biscuity kind of thing. It's like right where I want it to be.
Greg: Not too sweet. You can smell a little bit of the hops. They're just to bitter
Greg: it down just so it doesn't over sweet, but it smells great.
Jeff: Right moving on
Jeff: to the flavor kind of i'm getting like two different
Jeff: tracks on the flavor i'm getting one that's really like toffee
Jeff: and biscuity and then one that's kind of
Jeff: hoppy a bit and a bit like um german hops like um you know like um hollow tower
Jeff: or something like that so it's kind of a spicy hop flavor kind of like they're
Jeff: kind of running like side by side instead of instead Instead of being kind of
Jeff: bundled together, I feel them like in two different tracks.
Greg: Kind of melds nicely for me.
Greg: I'm trying to put my tongue where yours is and get that there.
Greg: It does have a really nice, stronger malt than normal on Martins,
Greg: which I like. I like the more malty Martins.
Jeff: Yeah.
Greg: Um, I think the hops are, are, are pretty, are really pretty mild.
Shannon: Mm-hmm.
Greg: You're saying two tracks.
Jeff: Uh, yeah, I'm just taste like first I kind of tasted the toffee caramel and
Jeff: that kind of like fades and then the other one gets turned up and they, but like, I don't know.
Jeff: I just, that's the metaphor I chose. It just seems like they kind of run side by side.
Jeff: And then you get the kind of the spicy German hops, you get a little bit of
Jeff: like a Pilsner kind of malt flavor in there too, which is kind of adjacent to
Jeff: the biscuity caramel malt to me.
Greg: Interesting.
Shannon: No, I agree with the Pilsner maltiness. Yes.
Greg: Yeah, I mean, it's not like a Maris Otter where you, you know,
Greg: feel that caramel directly in the mouth.
Greg: But it is, I think it's really good. I like the, I like the end on it.
Greg: I like that it stays sort of biscuit, kind of buttery biscuity in some sense.
Shannon: Almost, I think of a biscotti.
Greg: Even better. Yeah.
Shannon: Yeah.
Greg: Biscotti because it has that little extra sweetness.
Shannon: Mm-hmm. Yeah.
Jeff: Yeah, so this place is in this kind of chalet kind of building that,
Jeff: it's an old building that they were able to purchase.
Jeff: I can't remember what the Parks Department owned it at one point.
Shannon: Yeah.
Jeff: But it's this really attractive. It's a great history. You probably have their
Jeff: website up. You can probably see their building. It's a very attractive building.
Jeff: Gorgeous. Walk in. We thought we were going to have to eat outside.
Jeff: It was a little chilly that day, but they let Cooper with us.
Jeff: So they let us eat inside. side the owner actually waited our table um yeah.
Shannon: It's beautiful isn't it the.
Jeff: Owner waited our table he was um what was his name cory i think um really really
Jeff: nice guy nice and like i didn't even tell him i did the podcast do.
Greg: You tip the owner oh yeah i guess yeah i.
Jeff: Mean i mean oh my god we had the best hospitality he knew that we had been to
Jeff: hundreds of breweries but he didn't know that i I was a famous podcaster, right?
Greg: Famous.
Shannon: Yeah, exactly.
Jeff: Super hospitable, showed us around the brewery. Very, very, very small brewery.
Jeff: Yeah, it was. Don't have that many fermenters.
Shannon: So clean, too. Did you notice that? Yeah. I mean, they all are, usually, yeah.
Shannon: But it just, it was very neat, very tidy, very clean. Yeah.
Jeff: Sparkly um so and then we i we were there for a while i basically got to taste
Jeff: everything they had and while some of them weren't my style i mean they were
Jeff: still well executed you know um,
Jeff: oh their fall saison which i think we might have tonight yeah
Jeff: that we'll see we'll see if that see how that comes across
Jeff: that was one of my lesser favorites actually of the entire day um
Jeff: the food then they have like belgian style
Jeff: brunch stuff so i got shannon got belgian waffles
Jeff: yeah and i got something
Jeff: good choice i remember yeah i got something that was more of
Jeff: like this european tart thing because i wanted to be more like experimental
Jeff: i chose wrongly i should have got the waffles the waffles and it was funny when
Jeff: the waffles came there were these big square waffles they weren't like liege
Jeff: waffles and for a second she was like oh and then she tasted them oh my gosh oh yeah.
Shannon: I was like wait what's going on.
Jeff: Different i mean they were more fluffy they were lighter more almost like a
Jeff: uh a crepe like consistency for the batter versus like you know a liege where
Jeff: it's really like heavy and cake like so and.
Shannon: What was the jams.
Greg: I mean i expected the square for the belgians using.
Jeff: So i mean there's like if you get the waffles at point here in Pittsburgh at
Jeff: Point Bruges Cafe or one of their, each location is named after the neighborhood
Jeff: it's in. So it's like Point Bruges or...
Jeff: I forget what the Highland Park one's called right now. Park Bruges.
Jeff: Oh, yeah. Anyway, they do liege waffles.
Jeff: And those are the ones that I've made at home because I thought they were the
Jeff: best. But you take pearl sugar, you mix it in.
Jeff: It's a very thick dough instead of a runny batter.
Jeff: And you press it into the waffle press, you know, like as a,
Jeff: like a, just a ball. And it gets smashed down by it.
Jeff: I thought those were my favorite kinds of waffles.
Jeff: But, yeah, these were very good too. and my tart
Jeff: thing wasn't as good so get the waffles um
Jeff: lots of lots of
Jeff: outside seating um oh yeah the guy
Jeff: was like i said he was so hospitable and he just knew
Jeff: i was a beer geek um we actually joined their quarterly beer club thing where
Jeff: they could we never do that they can chip this is the only brewery that we are
Jeff: members of right so we'll be able to have the beer ship to us.
Shannon: Or we can go pick it up.
Jeff: Every quarter. Yeah.
Shannon: How far is it? Five hours.
Jeff: Might make a trip.
Shannon: Might make a trip. I mean, you know, pulling the camper. It's five hours.
Greg: Yeah, yeah, yeah.
Shannon: So, it's worth it when you don't get pulled over.
Jeff: Yeah, we'll talk about that later.
Shannon: Okay.
Jeff: My first field sobriety test.
Greg: Yeah, we can compare yours to mine. Oh.
Jeff: Uh-oh.
Greg: No, I've had one a long time.
Jeff: Oh, okay. All right, so that was the Oktoberfest.
Shannon: Oh, I haven't finished. Hold on.
Jeff: It's okay. Let's do the fruit one next. I want to get that out of the way,
Jeff: just to not have, like, the fruit two. Oh, there's two fruit ones.
Jeff: But we'll do the tangerine wheat next.
Greg: Tangerine wheat.
Greg: All right. So this guy is 6.4%. And...
Greg: I'm just looking at the food pairings, and they are interesting.
Greg: This one also suggests Korean flavors, which is kind of interesting.
Jeff: I'm trying to think what the rest of their menu was like. I mean,
Jeff: we only really looked at the brunch menu.
Shannon: We were there so long, we stayed for lunch. You remember?
Jeff: Oh, yeah, we ordered. What did we get for lunch? we.
Shannon: Got those fries that were i don't know loaded with something i can't remember and.
Jeff: Oh they're like garlic aioli yeah.
Shannon: Yeah and then we got a sandwich and split it or something too.
Jeff: Yeah i suppose we did it.
Shannon: Was i mean it's been so long now it feels like.
Jeff: I can't remember everything but we almost were there.
Shannon: For a long.
Jeff: Time that was towards the beginning of our trip but we went in this big loop
Jeff: around like the northern sides of all the finger lakes and then we came back
Jeff: to the southern side so one day we were like 40 minutes back from brewery our
Jeff: denim we're like they open for lunch in a half an.
Greg: Hour should we go,
Greg: okay so we have a tangerine wheat the first thing i smell off it was a bunch
Greg: of carbonation and so it's got a lot i think a wheat in general you're gonna
Greg: get that like burst i find,
Greg: i'm getting as you're waiting for those i'm getting a big.
Jeff: Lemongrass kind of aroma.
Greg: Well it's got tangerine in it right so i feel like that is going to smell very similar,
Greg: mr clean mr clean but.
Shannon: Not in a bad way.
Greg: Like the the awesome smelling with mr clean you want to drink like the tide pod you want to eat.
Shannon: Right yeah okay,
Shannon: i mean it's a bad thing to compare it to but.
Greg: Hey the one i'm smelling right now your nose knows yeah.
Shannon: I i hope it don't well i i don't know what Mr. Clean tastes like.
Greg: I'm sure they put lots of bittering agents in it to make sure that it's not like fun to drink.
Jeff: The fruit flavor really is strong. Strong compared to the aroma where it didn't
Jeff: seem like there was much there.
Jeff: It's kind of a blend. It's kind of a blend of the fruit juice,
Jeff: but also like the zest, I think.
Greg: Yeah, it almost feels like a, what's it called, a randler?
Greg: Rattler. where it's a mixture of the juice and the beer. It's almost that much.
Greg: The food pairing, I'm going to say that aside from some adjectives they added
Greg: to it, it's not too complicated.
Greg: It's a protein. Any guess? Mm-hmm.
Jeff: Chicken.
Shannon: Yeah.
Greg: Grilled local chicken thighs.
Shannon: Local. They have to be local.
Greg: Grilled local chicken thighs. Yeah. And this is just Korean style marinade,
Greg: miso, chili paste, ginger, garlic, pickled vegetables, salad, toasted sesame.
Greg: Sesame is getting a lot of, all the Korean and sesame flavors are getting a
Greg: lot of play, at least in the two so far. Yeah. We'll see if that continues.
Jeff: Probably their head chef or something writes the notes and he might've been
Jeff: on a, like an asian inspired kick when these beers came out.
Greg: Let's see view today's menu today's menu has a,
Greg: brie and apple sandwich a savory bouillabaisse zesty beer mussels yeah grape
Greg: tart belgian dark chocolate panna cotta and pumpkin spice creme brulee not a bad it's.
Jeff: A good place.
Shannon: Yeah it's,
Shannon: It's really awesome. Oh, and they have two little Frenchies.
Shannon: And what were their names? Hops and... They had Barley and Hops? Barley and Hops.
Jeff: Yeah.
Greg: Frenchies?
Shannon: Frenchies.
Greg: Little dogs?
Shannon: The dogs are in the world.
Shannon: oh and his mom works there as the host hostess yeah hostess that seats everyone
Shannon: really sweet really neat family place i.
Greg: Guess they don't want to name any of their frenchies yeast,
Greg: yeast.
Jeff: They were there's some what was it they were getting a cat or something right that.
Shannon: Oh they got a feral cat or something well i don't know if it was feral i don't
Shannon: know I don't remember the story.
Jeff: It was going to have a themed name.
Greg: Cats are, yeah, they're like, they're arguably not pets.
Greg: You are sort of like, you know, they'll tolerate you.
Shannon: And it's not going to be, wasn't it going to be a barn cat?
Jeff: Probably.
Shannon: I don't think it was going to be an indoor cat. It's going to be a barn cat.
Greg: Yeah. So now that you mentioned that they have, that they're hops and barley,
Greg: this is hops on here because they have a little indicator, little letter,
Greg: they have a letter on there.
Greg: taller and so it's hops on the martzen and there's.
Shannon: Barley on that one.
Jeff: No it's also hops.
Shannon: Well we gotta find barley barley's on this one oh good barley there's barley.
Jeff: Barley's on the farm fall too i think it's the profile the one that's running
Jeff: sideways is hops and the one's coming towards you is barley so that not that
Jeff: that is important um this beer is tasty good It's good and drinkable.
Jeff: I don't think there's like deep flavors to really explore.
Greg: Yeah, because normally a wheat has a lot of like all these interesting estuary
Greg: stuff. That's kind of lost with the tangerine.
Shannon: Yeah, that's very strong in the tangerine. Yeah.
Greg: At 6.7%, it's high for a Rattler.
Jeff: It's good balance, though. It's on the dry side. I mean, it's drinkable.
Jeff: For a fruited wheat beer, there's seldom that I've had that are better. I mean...
Greg: I mean, since I like to have the wheat more present, I think that there are
Greg: ones that I think are better.
Greg: But the tangerine doesn't taste like medicine-y or artificial at all. So that's good.
Jeff: Yeah, so the trip that we were on, it was our first big trailer boondocking trip.
Jeff: Boondocking just means camping in your trailer without electric or water hookups, right?
Jeff: Using all the tanks and stuff that are in the trailer. and
Jeff: uh 17 days around the finger lakes the
Jeff: first two days were at wineries the first
Jeff: winery we stopped at had this beautiful hill overlooking a lake we we got there
Jeff: in the morning and worked there all day and then did a wine tasting right before
Jeff: they closed yeah and just cooked dinner at the trailer and oh that was the night
Jeff: shannon got to see saturn's rings through some binoculars with her eyes for the first time that.
Shannon: Was really cool.
Jeff: Yeah that.
Shannon: Was gorgeous that was It was stunning. You could see the Milky Way.
Jeff: But it wasn't spectacular, right? You could tell, oh, it's definitely that swath
Jeff: across there, but like you weren't seeing any of the purples or anything like that yet.
Greg: I mean, you know, I've never been in a situation where you see the purple,
Greg: but I have seen where it's like, oh, that's why they call it Milky Way.
Greg: Because I think I explained this before, but it's like someone poured milk on
Greg: the black velvet and it's like, yeah, it's like a stain on the sky. Yeah.
Jeff: Yeah.
Shannon: Yeah. Yep.
Jeff: Then we went to a second winery, this smaller place, not as fancy.
Jeff: The first one was like a multi-million dollar kind of investor kind of winery.
Shannon: Oh, the vineyards. Yeah.
Jeff: And the second one was this guy, retirement, owning a winery.
Jeff: I'm sure he still had a million dollars to open a winery, right?
Shannon: Yeah.
Jeff: But it wasn't like multi-million investor kind of place. It was pretty cool.
Shannon: He lived there too, which was neat.
Jeff: Yep.
Jeff: And then we jumped on to the breweries, a couple of the breweries.
Jeff: All the breweries were fine.
Jeff: None of them were bad, but some of them were like, like the one we stayed at
Jeff: the day we went to Brewery Ardenne, like we didn't bring home any beers from them.
Jeff: You know, there wasn't anything noteworthy, you know, to bring home.
Jeff: Shanahan's wearing a relative risk t-shirt right now. That was another really nice brewery.
Jeff: A little more of doing, I mean, they had more of the hazy hoppy stuff,
Jeff: but they also had like a dunkle that they just tapped that was really good too so yeah.
Shannon: They had some really good me and dunkle.
Jeff: There we actually met some a couple from pittsburgh that we hit it off with
Jeff: and we're actually going to hang out with yeah we actually went to.
Shannon: Another brewery after that and met up with them there.
Jeff: Yeah well we had pizza at the one and then went to the second one that's.
Greg: Yeah where was the karaoke oh we.
Jeff: Oh that was at a place called um hopshire farm and what it is is um so it's right in.
Shannon: It's in ithaca.
Jeff: Right outside of ithaca and ithaca is called to college town right it has cordell
Jeff: and ithaca and um lots of entertainers lots of musicians and basically the bartender
Jeff: told shannon like yeah everyone who's singing up there singing's in bands around
Jeff: town and stuff like that.
Jeff: And yeah, it was, it felt like we were just like at a concert kind of thing.
Shannon: Yeah, at like Bottle Rocket or something, you know, listening to a great concert. It was incredible.
Shannon: I was stunned. I was, because when we made the reservation, the owner,
Shannon: you know, sends a message and said, you know, we have karaoke that night.
Shannon: I hope you're, you know, you're going to join in. And I'm like, oh, no, please don't.
Shannon: We don't want that place to close, too.
Shannon: But we didn't. Jeff did not go up and do any karaoke. I think it was the second singer.
Jeff: I think it was the second singer and this is where we knew like oh this is something
Jeff: this guy was in his 40s say 42 or something like that but he he's a punk right
Jeff: had a mohawk jean jacket the the thing they put on the back of his jean jacket
Jeff: uh was goonies is good enough,
Jeff: and uh you know black pants boots but he must have been in action so he's walking
Jeff: with a cane yeah but he used it as he got up there act and what does he sing um frank sinatra,
Jeff: crooner okay he's and his voice like he he was amazing he's basically saying
Jeff: the the raspy punk stuff that he did in his 20s actually like ties into the
Jeff: the crooner kind of sinatra or or Neil Diamond or those kinds of vocals in his forties.
Jeff: But I mean, it was like, like a cognitive dissidence.
Jeff: Like, like what I'm seeing doesn't match what I'm hearing. It was so fun,
Jeff: you know? And then there was another guy there who would sing,
Jeff: like he sang this Judas, this really hard Judas priest song,
Jeff: like eighties metal, like so well.
Shannon: And hit the notes.
Jeff: Yeah.
Shannon: Perfectly. Yeah. Everybody that sang.
Greg: Really i mean like i i
Greg: i don't find myself like intimidated by
Greg: those guys like i would have just gone up and just been myself and i'm not great
Greg: but you know i'm fine but you know i'm always i like it when other people are
Greg: great but i also like it when other people are yeah i mean it doesn't like the
Greg: thing the thing is it should be fun and.
Shannon: It was it was definitely fun but it wasn't the karaoke fun that you expect.
Jeff: There were people that weren't amazing. And there was...
Shannon: Well, there was the one lady who is a snowbird because she goes to the same
Shannon: places in Florida that my mom does.
Jeff: There was two other people that weren't that good.
Shannon: I mean... Yeah, yeah.
Jeff: So, I mean, but then it was the group of people that all knew each other that
Jeff: come to every karaoke there that...
Shannon: All over. They go to every karaoke. Yeah.
Jeff: They're all in bands and stuff. Yeah.
Shannon: Yeah, one of them was the lead singer of a band, and the other one was a guitar
Shannon: player, and, you know, backup vocals.
Greg: One of them was Jell-O Swift.
Jeff: Yeah. Yeah, so that was super fun.
Jeff: I almost got up. I couldn't think of a song that I knew well enough to not stumble over something.
Shannon: But they sang the last song, and they asked you to come up, and you loved to
Shannon: sing that song karaoke. I didn't like that song. I thought you did.
Jeff: No.
Greg: What song?
Shannon: I can't remember.
Jeff: I guess they have tradition to finish the night with ball and chain from social yeah.
Shannon: You love social distortion.
Jeff: I like story of my life yeah like i might have sang that,
Jeff: i was yeah i got in my head it was like what song do i know well enough where i won't,
Jeff: start a verse early or stumble over some words or something i don't care if
Jeff: i'm out of tune right but i want to be able to execute the song you know and
Jeff: i just was drawing a blank on which song I could sing that well.
Greg: That's Red. Is that a bad thing?
Jeff: No, Red's good. Okay.
Greg: I was pointing on the soundboard. I remember that last time we had an issue with...
Jeff: No, thank you. I mean, no, Red's good. It's recording. We're 24 minutes and
Jeff: 17 seconds in. I think it's time to get on.
Greg: Yeah, sorry. But if you want a song that you don't have to be on tune,
Greg: really, think of a Red Hot Chili
Greg: Peppers song. Those are fun to sing and you don't have to be on tune.
Shannon: You definitely don't have to be on tune.
Jeff: Yeah, I suppose. All right, let's go on to the Fall Farm Ale,
Jeff: their Belgian-style Saison.
Greg: All right. I'm looking for that on their site, which is...
Greg: Oh, okay, that's why it was on the wrong page.
Greg: Fall Farm Ale? No.
Shannon: Yes.
Greg: Yeah, I can't find it.
Greg: Oh, I see it. Got it. This one has barley on it.
Greg: Barley is the dog on the front. And he has a, you know, his tongue is sticking
Greg: out. He's happy to see you.
Greg: 5.9%.
Greg: They call it a unique yeast strain.
Shannon: And what do they recommend food-wise to go with it?
Greg: Would you like to make a guess?
Shannon: Oh, I haven't sniffed it yet.
Shannon: This would go good with the breakfast waffles that I had.
Greg: I would say based on the style, what they are suggesting sounds about right.
Jeff: Well, I read the label, so I know what they're suggesting.
Greg: Oh, it's on there? Yeah.
Greg: Do you want to pronounce that?
Jeff: Oh, maybe it's different. This says pair it with fall vegetables,
Jeff: cheddar cheese, and grilled poultry.
Shannon: Ooh, squash soup.
Greg: This one says a ni-qua salad.
Jeff: Huh?
Greg: N-I-C-O-I-S-E.
Jeff: Heard of it. Couldn't tell you what's in it.
Greg: I'm assuming ni-qua is the correct pronunciation. No idea.
Greg: Okay.
Jeff: Aroma's not huge. What I am smelling, my nose is saying rye,
Jeff: which I don't, I'm pretty sure there's not rye in here, but that's what my nose,
Jeff: it's a spicy kind of rye thing.
Shannon: I remember this conversation. We specifically talked about that when we had
Shannon: it at the brewery. because i said that it smells like an alagash what.
Jeff: Okay the.
Greg: Weird thing about it is i i agree that there's a rye thing there but it's lacking the rye spice.
Jeff: Okay and.
Greg: That's a little disappointing.
Jeff: Yeah the um one thing that's enthusing me and probably shen's noticing too these
Jeff: beers taste tastes like the draft beers at the brewery.
Jeff: There's not a big difference between what we got in cans and what we're drinking
Jeff: at the brewery. So that's super cool.
Greg: Um, yeah, there's something about this yeast that is giving me,
Greg: there's a flavor in there that I don't like.
Jeff: Or maybe not rye, flavor. And I said this when we were there too.
Jeff: It's kind of like buckwheat.
Shannon: Oh yeah, you did say that.
Jeff: I said both. I mean, I did say rye for the aroma, but then when I tasted it,
Jeff: I'm like, it's kind of like a buckwheat. Probably not sorghum.
Jeff: But, you know, I think the way the phenols of the yeast are playing with the
Jeff: wheat, it's making it more earthy. More gritty.
Greg: And, you know, I think the grain bill is fine. To me, it's the yeast that's the problem.
Greg: To me, the yeast is what's giving it this background kind of very saccharine-y over sweetness.
Jeff: What if you play a game with me for a second? So sometimes saisons have coriander in it.
Jeff: Think coriander. Does that replace your saccharine with more of a spice kind of thing?
Greg: There's, there's some of that there, but it's like over coriander.
Jeff: Okay.
Greg: It's like too much coriander. I think you're, I think you're on the right track
Greg: there. Um, but there's too much.
Jeff: Yeah. Maybe that's what's giving it the nutty buckwheat kind of flavor. Maybe, yeah.
Greg: Um, yeah, they do mention coriander on the, uh, description.
Greg: They don't give a whole grain bill, but they say, uh, a unique yeast strain
Greg: and warm fermentation creates a Saison with fruity aromas of bananas and orange
Greg: and light spice notes of coriander.
Greg: It doesn't necessarily mean it's in the grain. Yeah. It's in the bill.
Jeff: Or phenols.
Greg: But yeah. Yeah. I mean, I just not a fan of this yeast, I think.
Jeff: Yeah. No, I mean, I had, this was the first beer I had at the brewery.
Jeff: I'm like, Oh, false Saison. Fuck. Yeah.
Jeff: And, um, had it and oh no actually i got a flight first didn't yeah.
Shannon: You did yeah.
Jeff: So i knew the beers were good and then i got a glass of the saison i was like
Jeff: oh that's what happened yeah yeah.
Greg: Yeah, there are plenty of, yeah, this is a decidedly mid-saison.
Jeff: They had a guest beer on. Check their tap list, see if they still have it.
Jeff: It was a French beer de garde, and I don't know the name of it.
Jeff: Hopefully, it's still on, and you can find it there.
Jeff: The thing was fucking delicious, Greg. Like, you've talked about how you like
Jeff: beers like beer de garde and stuff like that, and I've found them to be somewhat enjoyable.
Jeff: enjoyable i've never had a beer guard that i would consider delicious and this
Jeff: thing was delicious it was crazy good i.
Greg: Do not see any bearded guards.
Jeff: Okay it would be in their like guest taps they.
Greg: Don't oh okay their belgian import tap is chameleon reserve blue.
Jeff: Yeah whatever used to be there was oh my god it actually like oh okay now i
Jeff: see why people drink beer to guard because this thing was brilliant to.
Greg: Remind me beer to guard because my mind is not coming up with the.
Jeff: It's a french it's kind of like a french saison but it's more loggery and clean
Jeff: and crisp um the a lot of the examples i find are too chalky this one didn't have the chalky okay.
Greg: I mean obviously the first thing because i think about that beer to mars ours
Greg: from Jolly Pumpkin that, you know, blew my mind way back when.
Jeff: I mean, yeah, that was a crazy delicious sour thing. Bearded guards are usually very clean, crisp.
Jeff: I think that might've been like the French's attempt at making Pilsners when Pilsners got popular.
Greg: Interesting.
Jeff: I'm remembering, but I could just be making that shit up too.
Greg: See, I'm still tasting that coriander aftertaste after I've even drank some water.
Shannon: No, you're right.
Greg: And it's like, no, I want it to be a Saison. it's got to be clean.
Greg: All right.
Jeff: Let's move on.
Greg: Let's see if it continues that the dogs are indicative of the quality.
Shannon: Oh, yeah.
Jeff: All right. So this is the Special Belge Belgian Style Pale Ale.
Greg: Special Belge?
Jeff: Special.
Greg: I'm wondering if they want that to be on their avant-garde or their farmhouse.
Greg: Oh, no, it is their farmhouse.
Greg: On their website. Okay, so this is the lowest alcohol beer you've had tonight at 5.5.
Greg: Special, Belge.
Greg: It won the bronze medal in the 2023 Untapped Community Awards and bronze medal
Greg: in the 2022 International Beer Competition.
Shannon: Interesting.
Jeff: One of the other breweries we went to is called Personal Best Brewing Company,
Jeff: and they had what they called a micro IPA, which is smaller than a session IPA.
Jeff: It was a 2% IPA, okay
Jeff: and continue basically i went up
Jeff: there and i was talking to him about like like how is you
Jeff: know like is because like a satisfying two percent
Jeff: ipa would be something so
Jeff: i got one and uh yeah it was
Jeff: pretty good i mean especially like after
Jeff: the first sip or two you kind of forget you know like
Jeff: like anything that you taste they taste more thin yes and i think it's like
Jeff: a session plus right yeah but um seriously after like the second sip didn't
Jeff: notice it so like yeah they made what i would consider a successful satisfying two percent ipa be.
Greg: Nice to have like those around for like your your home you're pretty you're
Greg: you're a little bit you got two,
Greg: enough drunk but you want to sort of maintain it but not go any further a two
Greg: percent would be a good way to i'm still drinking something or.
Shannon: When you're out.
Greg: Or when you're out you just.
Shannon: Want to be drinking but you need to drive yeah.
Jeff: So let's taste this and i'll talk about my uh my deal with the new york state police so.
Greg: The color is kind of a um caramelish brown with uh,
Greg: with brighter highlights in it.
Jeff: So belgian pale ale kind of like fat tire.
Greg: Smells i guess a little bit like a caramel apple.
Jeff: It doesn't smell too far off from the octoberfest but the octoberfest had more
Jeff: of a toffee sweeter kind this one goes a little more bitter i think in the aroma but.
Greg: I'm not getting any like biscuity notes off of it like if anything i'm getting sort of an apple no i.
Shannon: I'm with you i think I think you hit it when you said caramel apple.
Greg: More bready in the flavor for sure.
Jeff: More bready in the flavor it has um has like a,
Jeff: a pear kind of like a almost like a ripe pear kind of late flavor or something
Jeff: like that that's the esters that the belgian yeast is giving this and the thing that i'm finding.
Greg: Wonder if this is the same yeast.
Jeff: I'm still getting coriander off of it Are you?
Greg: Mm-hmm.
Shannon: We talked about it tasting, well, us being able to taste the pear, I think.
Jeff: I'm not sure we had this one.
Shannon: No?
Jeff: No, I don't think it was available.
Shannon: Are you sure? Because I thought we had a conversation about pear.
Jeff: I don't remember drinking a Belgian pale ale.
Shannon: Oh, well, maybe it was something else.
Jeff: Because I know I would have been like, oh, like fat tire, maybe it doesn't suck.
Jeff: And I didn't have that thought, which is the thought I just had right now. Yeah.
Shannon: Well, maybe we didn't have it then.
Greg: No because.
Shannon: This was the one that was just coming on just coming out yeah i.
Greg: Don't often look at belgian pale ales because i've never had one that really
Greg: is um satisfying to me i always find that the weird things that they try to
Greg: do with the hops in the east always makes it uh kind of off-putting and unfortunately
Greg: nothing has changed more.
Jeff: Of the same yeah i mean it's i find some interesting things in it like that
Jeff: kind of ripe tree fruit in the back there like pear or something doesn't make it delicious no.
Greg: It's not undrinkable i really like that undrinkable it definitely breaks the
Greg: pattern um for the oh yeah the dogs on the front so you can't yeah.
Jeff: I mean it's close enough to the oktoberfest where like just drink the oktoberfest.
Greg: Yeah i.
Shannon: Disagree i I really like this one a lot.
Greg: You're allowed. You're totally allowed.
Jeff: Yes, disagree and prove us wrong. What do you like about it? You like the...
Shannon: I like the fruitiness that comes out in the end.
Shannon: I like how it has that Oktoberfest... It's got the...
Jeff: Maltiness.
Shannon: Yeah, the maltiness from an Oktoberfest, but it has the finish of the really sweet, juicy pear.
Jeff: Yeah. Well, I think that's one of the, I think that if you were like drawing
Jeff: a Venn diagram between the two, the maltiness is in between.
Jeff: And something that would be in the Oktoberfest would be like the German spicy
Jeff: hop profile, where this one would be lacking that, right?
Jeff: And that would make a big difference. And then obviously the yeast,
Jeff: this is their Belgian yeast that could be the same one as the Saison and the
Jeff: Oktoberfest would have a...
Greg: Are you guys getting that same coriander end?
Jeff: Maybe a little bit. It's not nearly to the same strength for me, but maybe.
Greg: I'm just wondering if I need to take like an aperitif or something to get it
Greg: off my tongue. Maybe grab one of those hot peppers and...
Shannon: Do you want a cracker? You want me to go get some cracker? Salty?
Jeff: There's some crackers in the bin right there.
Greg: Just like one would be great, just to clear my mind a little bit.
Jeff: So that day we met those people from Pittsburgh, we then needed,
Jeff: it was 7 o'clock on a Saturday, like when all the wineries and breweries closed down.
Jeff: So we had to drive about 40 minutes back to where the camper was.
Jeff: And we were about two miles from the camper driving on this road.
Jeff: And it's twilight, not dusk yet, but twilight. light and um there's a car coming
Jeff: towards us with no lights on black car with no lights on
Jeff: and uh so i was like paying attention to it and
Jeff: as it drove by i saw its light bar okay cop but no lights that's cool and then
Jeff: in the rear view i see he's turning around in the middle of the road still with
Jeff: no lights on like broadside in the middle of the road then he pulls up behind
Jeff: me and uh gps had me making a left turn right there to turn on the left turn signal You know,
Jeff: before I make the turn, he lights me up, pulls me over.
Shannon: After we made the left turn.
Jeff: Yeah.
Shannon: Yeah.
Jeff: I mean, he probably saw the turn signal as me trying to evade him.
Jeff: You know, like, oh, there's a cop
Jeff: behind me. I'm going to make a turn and hopefully the cop goes straight.
Jeff: That's probably what he thought. So I probably should have went straight.
Shannon: It doesn't matter. He was going to do what he was going to do regardless.
Jeff: Yeah. I mean, so I was like in a column of like four or five cars and I was
Jeff: the last car in the column. And I'm pretty sure.
Greg: I knew he had a trailer on too.
Jeff: No.
Shannon: We didn't have the camper on us.
Jeff: Pretty sure he saw a car with no front license plate in wine country at closing time on a Saturday.
Jeff: So it's like, hey, they're probably visiting wineries. Hey, even if I give him
Jeff: some bullshit ticket, he ain't going to come back and fight it because he's from out of state.
Jeff: He pulls me over, asks where we're going, where we're coming from.
Jeff: We said Watkins Glen. He's like, where in Watkins Glen?
Jeff: brewery you know if you had any beers yeah I had two beers and then went 45
Jeff: minutes ago he's like okay hold on goes back to the car comes back later he's
Jeff: like okay sir I smelled alcohol in your breath you need to come out and do a sobriety test,
Jeff: I'm sure you smelled alcohol in my breath. So he had me do all the stupid human
Jeff: tricks for about 30 minutes or so.
Shannon: It was, at least, because I had to pee this whole time.
Jeff: When he had me do the heel-to-toe walking part,
Jeff: like, you know, you have to put your heel on the toe of your shoe and pretend
Jeff: you're walking on a line that stretches on into infinity and do heel-to-toe walking part.
Jeff: He was demonstrating it, and before he took three steps, he stumbled.
Jeff: and you want and he had me do nine and yes i stumbled
Jeff: too and then i was like i was walking on this the road
Jeff: in front of his car and the road's crowned right so you're on a slope too
Jeff: and you're walking perpendicular to that slope that's tricky and it's dark now
Jeff: so like can't see anything and the headlights are on in my face you know his
Jeff: headlights are on my face all this so uh did all that had did the whole watch
Jeff: the pen with my eyes saying that for like way too long,
Jeff: and then he had me do the stand there and lift my one foot six inches off the
Jeff: ground heel six inches off the ground and hold it there and uh that's when i
Jeff: asked him if i could do it in the center of the red where at the top of the
Jeff: crown i did that like fine and he has me wait and wait then he then he has me blow a breathalyzer 30.
Greg: Minutes later like it feels like you.
Jeff: Blew your shot and i blow it and he looks at the thing and he like gets all
Jeff: deflated he starts to walk away I'm like, what did I blow?
Jeff: He's like a 0.045.
Greg: And what is the limit?
Jeff: 0.08 DUI in, in New York. I didn't know.
Shannon: I didn't know this.
Jeff: In New York, they have a driving well ability impaired, which by definition
Jeff: is if you blow a 0.05 and have cannabis in your system, you can get DUI at 0.05.
Greg: But you were below that.
Shannon: And didn't have cannabis in the system.
Jeff: Like a half a tick below it. And if I had blown the breathalyzer as soon as
Jeff: he pulled me over, who knows?
Greg: Right, right, right.
Jeff: But I knew I wasn't anywhere at 0.08, right? Because we used the breathalyzer on the show.
Jeff: And, yeah, I knew I was fine. I didn't—now, if I knew that he could give me a hassle with 0.0—.
Greg: Yeah, we know. That's the thing. Like, Jeff and I over doing all this,
Greg: we know when we're impaired and when we're not.
Shannon: Yeah. uh.
Greg: And we will tell each other oh i i got i can't stay or i can't go or no i'm
Greg: good because we have plenty of experience with ourselves yeah i.
Shannon: Was still nervous i was i was like oh my god you know i'm i'm worst case scenario
Shannon: every time yeah in any situation i think of all the jail and she has to hook
Shannon: up the camper and you know and and i have to tow it home and because his driver's
Shannon: license is now suspended.
Shannon: You know, I'm thinking of all these things. I'm like, oh, our trip's ruined.
Shannon: You know, his life's going to be screwed for a long time. And, oh, man.
Jeff: So he was deflated when I flew. He still wrote me a ticket for not following
Jeff: lane markings because he said I was on the shoulder.
Shannon: And I wasn't because the truck rumbles at you.
Jeff: Because the.
Shannon: Truck won't let you without hollering at you yeah well i mean.
Jeff: So if we have group legal through work so i
Jeff: found a lawyer up there this is infuriating this
Jeff: is um they have this thing where you can ask
Jeff: for a plea reduction to the da and the da will offer a plea reduction or whatnot
Jeff: and i had to give him my driver's abstract which is not a thing on it you know
Jeff: that kind of thing and DA comes back with so the current that the one I was
Jeff: charged with has like three points and,
Jeff: For going over the white line.
Greg: They can't give you points on an out-of-state license.
Jeff: Yeah, they can.
Greg: No.
Jeff: Yes, they can.
Greg: I don't think that's true.
Shannon: I think they can.
Greg: I'm surprised. That doesn't sound true to me, but okay.
Jeff: Yep, three points for even if I did what he accused me of. And the fine,
Jeff: I don't know what it was going to be like.
Shannon: It didn't tell you.
Jeff: Yeah, that's the other thing. They don't tell you what the fine is.
Jeff: After you plead, then they look at your driver's record and figure out what you owe.
Shannon: Yeah.
Greg: That's crazy.
Shannon: Yeah.
Jeff: And so what's even crazier is the DA came back with a lower charge,
Jeff: zero points, of throwing refuse on a highway.
Jeff: Littering. Gave me a littering charge.
Jeff: There's no points and a maximum of a $350 fine.
Greg: Yeah, so that's just a public nuisance. Yeah. That's a citation rather than any sort of...
Shannon: Yeah, but now he has to plead guilty to littering, which is something this man would never do.
Shannon: I mean, he's the one who goes hiking with trash picker uppers.
Jeff: Yeah, kind of a weird charge.
Greg: So are you still finding it or are you going to take it?
Jeff: I talked to the lawyer and they're like, well...
Jeff: If you don't, then you're not going to get a better offer from him.
Jeff: You're going to have to stand in court. You're going to have to have representation.
Jeff: It's going to cost more than this fucking racket is what it is, right?
Jeff: I don't understand how the charge you get for going over the white line on the
Jeff: side of the road is a three-point moving violation. That makes no sense.
Greg: That doesn't make any sense. And I would fight that in court.
Greg: I mean, if it was like local.
Jeff: Oh, no, if it was local. So, like, in hindsight, it's like, okay,
Jeff: I, well, it all sucked, right? It's like, first off, I think I'm going to get a dash cam.
Jeff: Second off, probably get a breathalyzer, you know, that kind of thing.
Greg: Get a better one than the one I had because that one doesn't last long. It's not a great one.
Jeff: So, yeah, that's that. So, I'm going to have to, I'm a litter bug now in the state of New York. Yeah.
Greg: It doesn't go on your record or anything.
Jeff: I know, I know.
Shannon: And we still don't know what the fine is.
Jeff: Somewhere between zero and 350.
Greg: It's like a citation. It doesn't go in anybody's record. It's just stupid.
Jeff: Stupid, stupid, stupid. You should have let me know when I didn't blow a .08.
Greg: Yeah.
Jeff: You didn't. You wrote me a .08.
Shannon: Oh, and I had to go to the bathroom so bad.
Shannon: And it was taking forever. I really think it was, I'm 99.9% sure it was well
Shannon: over 30 minutes that we were sitting there.
Shannon: And then when Jeff came back to the truck, he still had to wait for the cop
Shannon: to, you know, do the paperwork and everything.
Shannon: But before he came back to the truck, I was like, I can't sit here any longer,
Shannon: you know, because I have to go to the bathroom so bad.
Shannon: And so I opened up the door and I went to get out and the cop yelled at me and
Shannon: told me to get back in the truck. Well then, when Jeff came back,
Shannon: and we were waiting for the paperwork,
Shannon: I was, I finally was like, you know what? F this, I'm out. I'm, I'm out.
Shannon: I'm walking because as long as I'm moving, then I, I, I, okay.
Shannon: You know, I'm not going to die here.
Shannon: So I just started walking down the road. I was like, let the cop come get me. I don't care.
Shannon: But I was, I was done. I was like, I, I don't care. He just let me go.
Greg: Um so okay what happened so obviously the cop didn't go after you what happened next.
Jeff: He uh came back gave me my citation.
Greg: I mean after you left oh when did you did you have to drive down pick her up oh.
Shannon: Yeah it was yeah it was.
Jeff: Less than 10 minutes.
Shannon: Yeah i only got maybe 100 yards.
Greg: But then did you like go in the woods or something no.
Shannon: Well that no it was the the The sensation had.
Greg: Subsided because I was walking.
Jeff: And the cop was an asshole. So he might probably get you for public indecency.
Shannon: Yeah, that's what I was afraid of. I was like, there was no way I was going
Shannon: to. I mean, it was all farms and fields and stuff.
Shannon: Still, there was no way I would even attempt to try to go into the field somewhere.
Greg: Was there like any place close you could stop like a gas station?
Shannon: No, it was all farmland for miles.
Jeff: I was home in two minutes after that.
Greg: Oh, okay. So it wasn't that fun.
Jeff: We're back to the camper. All right.
Shannon: What is this one?
Jeff: You just put the can back. Sorry. Big Red. Cranberry Sour. Ale brewed with cranberries.
Jeff: Probably made in Geneva, New York.
Greg: 6.7%. By the way, on that last beer,
Greg: the suggested food pairing was Brewmaster Sausage.
Shannon: Mmm.
Greg: So here we are on this cranberry, which I mean it looks like cranberry smells like cranberries.
Jeff: Smells like the,
Jeff: ocean spray cranberry juice like specifically to me yeah a little bit it's sweeter
Jeff: than I would have expected I would have expected a more tart cranberry especially
Jeff: with this being a sour beer so I was surprised that it smells more like ocean spray,
Jeff: it smells a little bit like jelly donut too Yeah.
Shannon: Jelly donut.
Greg: And we haven't tasted it yet, right? It could be that that particular aromatic
Greg: is just easy to replicate.
Jeff: Mm-hmm.
Greg: Hmm it's got kind of a.
Jeff: Has a jolly rancher thing going on yeah oh boy it definitely does the tartness
Jeff: comes off like whatever citric acid or whatever's in a jolly rancher,
Jeff: it it makes you salivate like crazy we're all like can't talk because our mouths
Jeff: are filling up with saliva oh.
Shannon: My gosh i was i'm so disappointed because i wanted to taste a jelly donut but.
Jeff: Cranberry jelly rancher is not bad no.
Shannon: It was just a shock to the mouth and to my brain it was trying to.
Greg: Process it i guess yeah if you're looking for jelly donut yeah this has none
Greg: of it definitely has none of the like uh that like chew pastry sweetness that you'd get one.
Jeff: Of the beers we had this that trip yeah i can't remember which place but i told them like,
Jeff: you should just call this like jelly donut or no it was a wine it was the wine
Jeff: at the heron hill i told the i told the you know she was talking about notes
Jeff: of current and this and that and i'm like no no this one has notes of jelly
Jeff: donut that's what it was what.
Greg: Do you think the uh the food is here.
Shannon: Oh, definitely turkey. I mean...
Greg: No, it's not a protein.
Shannon: Cranberry. Are you kidding?
Jeff: Is it a vinaigrette or something like that?
Greg: No, it's a dessert.
Jeff: Oh, dessert.
Shannon: A dessert.
Jeff: Chocolate.
Shannon: No, hold on.
Jeff: A chocolate.
Greg: You gotta need something to cut through this, right?
Shannon: Pumpkin pie. Would cut through it.
Jeff: I don't know. What's on there?
Greg: Mixed berry cheesecake.
Shannon: Oh, cheesecake. The fat of the cheese.
Jeff: I was thinking like, I got as far as like lady locks, but I didn't get all the cheesecake.
Shannon: No, but cheesecake definitely. Oh my. Yeah, it would so be delicious.
Greg: Yeah, it would be great because that's sour and that would go really well.
Jeff: And the sweetness of the mixed berry topping would kind of temper this a little bit.
Greg: You know.
Jeff: Go really well. Yeah.
Shannon: I almost, you know, the drink you get at a wedding or, you know, any type of tonic.
Shannon: Don't know. But club, very similar.
Shannon: But you know how they have the punch bowl with the Sprite and I don't know what they mix together.
Greg: I really haven't been to many weddings that have that actually.
Greg: It might be a more Pittsburgh thing because I've been to a few Pittsburgh weddings,
Greg: but not a lot that have had that. So I don't know.
Jeff: I think mine had a punch bowl, I think.
Shannon: Did it have something like this?
Greg: I mean, it was green.
Shannon: Oh, it was green?
Jeff: Green, yeah.
Shannon: Green?
Jeff: Green, I think. It wasn't red.
Greg: I mean, I didn't even see a sangria at a wedding, but I don't remember having any of those.
Greg: So a sangria is just a punch. I mean, people, you know, will try to fancy it
Greg: up. But it's like, for example, here on the mixed berry cheesecake,
Greg: they suggested ground crab crust and seasonal berry compote.
Greg: Seasonal berry compote is just a way of saying mashed berries.
Greg: I mean, compote is the nice way.
Greg: Sangria is the nice way of saying it's a bunch.
Shannon: Yeah. That first taste that I had really shocked me.
Shannon: and I wasn't a fan of even though I'm not actually even a fan of Jolly Ranchers but I love this now that,
Shannon: you know I've had a few sips I think also imagining it with a cheesecake makes
Shannon: it like it really does I don't want cheesecake right now if you.
Greg: Can think of the cheesecake with it you're like yeah.
Shannon: It would be perfect yeah.
Jeff: Sure would oh,
Jeff: other noteworthy breweries on the trip there was a couple prison
Jeff: city in auburn we stayed there that was a
Jeff: really good brewery they were more of
Jeff: the modern hazy kind of things but we have a couple
Jeff: beers from them we'll have an upcoming shows um they do do some sours and stuff
Jeff: like that and some a little more wilder stuff um aurora brewing company had
Jeff: some of the the best like hazy just good stuff there that one was really good good name too,
Jeff: and then the other ones were fine none of them were bad um,
Jeff: trying to think yeah yeah,
Jeff: Pretty much, pretty nice, though. Here, have some sound.
Jeff: Yeah,
Jeff: no, it was a heck of a way. And towards the end of the trip,
Jeff: we did some hiking, and there's lots of waterfalls and gorges and stuff, which were stunning.
Shannon: Breathtaking, yeah. Yeah, and went to Watkins Glen and hiked in the gorges there
Shannon: and left at literally the break of dawn and got on the trail right from our campsite.
Shannon: And we went all through the gorges. We were early, early in the morning,
Shannon: so we didn't pass anybody for a long time.
Shannon: And a few people passed us here and there, but still wasn't that many people
Shannon: on the trail. And then Jeff got ahead of me with Cooper, and he's talking to these ladies.
Shannon: So I decided to take some pictures, seize the opportunity to get some of the
Shannon: pictures that I wanted to take.
Shannon: And then Jeff comes, or I walked up, and Jeff told me that dogs aren't allowed
Shannon: on that trail. Because it's in a narrow.
Jeff: Like, it's a narrow slot canyon and, you know, you can imagine,
Jeff: well, on a busy day, misbehaved dogs would be a pain in the ass.
Shannon: Yeah.
Jeff: So.
Greg: I got to it too late.
Jeff: No! Yeah.
Jeff: It lengthened our day because then we had to do the other part. Like, we did it in turns.
Jeff: I went one way without the dog and then she went the other way and I took the
Jeff: dog and whatnot. But anyway, beautiful.
Shannon: It was. It was gorgeous. well worth it highly recommend one of the must see places just.
Jeff: Don't drive on the shoulder in New York.
Shannon: Yeah don't not worth it maybe I don't know,
Shannon: make some kind of license plate for the front of your vehicle if you live in pennsylvania or.
Jeff: That the car will be out of some car will be from some other state it would be probably never.
Shannon: Get around a car in the same.
Jeff: I can't yeah actually yeah when i think it's like winning the lottery if you
Jeff: like get a rental car where the plates are the same state that you're i wonder.
Greg: Why that is i mean i i know i mean part of me thinks that it was because they
Greg: buy things in In one location, they radiate out.
Shannon: Well, people also rent a car in one state and they'll drive it and pay for the
Shannon: drop at that destination.
Jeff: But it wouldn't be like every car.
Shannon: No, but...
Greg: Over time, though, it might work out that way, I guess.
Greg: If you're, I mean, if you allow that same policy over time, you actually would expect it to be.
Jeff: Well, it depends. Especially like at an airport, you'd expect a lot of out and back traffic.
Jeff: So that would have a very low ratio of diffusion.
Greg: But not, like there's times when it would have been less.
Shannon: But cars only last so long.
Jeff: They decay.
Shannon: That's true. No, I've got a really good point.
Jeff: This is Posha. We can talk about the physics of it.
Greg: Okay, but I have to make. This is actually the evolutionary. This is the, anyway.
Jeff: Posha. Take a note. Someone write it down.
Shannon: Yeah. So, you know, I was just in Florida right before we left for the Finger
Shannon: Lakes, and I had a rental car there.
Shannon: And that car, I forget how many miles it was on it, but it wasn't many.
Shannon: Maybe 1,500 miles.
Shannon: It was practically brand new. It had a brand new smell and everything.
Shannon: And it had a Georgia plate. So, yeah.
Shannon: I don't know. I mean, no, I'm not that far from Georgia Line,
Shannon: but it had so few miles on it.
Jeff: Let's talk about the post show.
Shannon: Yeah. But now I'm fascinated. Yeah, that's why we're talking about the post
Shannon: show. Because I'm wondering, do they...
Jeff: Drink your beer.
Shannon: Okay. Post show. All right, fine.
Jeff: Baba boy. Now you understand the post show.
Jeff: Put a pin in it and we'll cut back to it.
Shannon: Oh like you guys hardly or always do right.
Greg: We we try to we're not we're not like we.
Jeff: All realize there's at least a half an hour on that so.
Greg: Yeah yeah i didn't tell you my sobriety okay i can't.
Jeff: Get this cork out so tell me.
Greg: So um uh no because it's a lot simpler it was i was going to um i was coming
Greg: from a friend's house in, um,
Greg: you know, not the most wonderful part of a relatively poor part of, of the, um, city.
Greg: And I was going to a shitty bar where I could buy some more drugs. And.
Greg: on the way i think i did just skip a spot stop sign i'm pretty sure i did and
Greg: cop got me uh and came up to me
Greg: and asked me how many beers i had i like i don't know i had a one or two,
Greg: but it was you know not a long you know not it wasn't like right away,
Greg: and the cop asked me to say the
Greg: alphabet and i did i
Greg: said it fine but what was interesting with me is as i was saying it i said to
Greg: myself okay i will not say y and z i'll say y z i don't know why but i thought
Greg: that would make it sound better like i wasn't doing a rhyme in my head i That
Greg: was going through the list. Yeah.
Greg: And he said, after I said that, he said, you're fine. And then just give me a citation for.
Jeff: Oh, I had to count. I had to count in thousands. I had to say one, 1,002, 1,003.
Jeff: And he had me go all. So I think he wants to hear what you do at like a 10, 1,000.
Jeff: Or 11, 1,000 or 12, 1,000 or 13, 1,000.
Greg: I guess.
Jeff: Like, I don't know. But like.
Greg: Yeah.
Jeff: Or here if you like lose your internal clock or something.
Jeff: All of that stuff is so subjective, you know, like everyone has different skills on all that stupid shit.
Greg: Oh, I remember what it was. I didn't come to a full stop at the stop sign.
Greg: I didn't blaze past it, but I did like a rolling stop. Yeah.
Jeff: You're a menace.
Greg: Yeah.
Shannon: Well, sorry.
Greg: I think I actually went to fight it and the cop didn't show up. So I got off.
Shannon: Yeah.
Jeff: All right this is their um anniversary triple grand cruise style ale belgian style ale,
Jeff: Aged in pomino apis brandy barrels.
Greg: Okay, so this is a bottle.
Shannon: Anniversary what?
Jeff: Anniversary triple. Aged in apple brandy.
Shannon: Okay.
Greg: The Grand Cru? Different looking bottle, though.
Greg: So let me see if I can find the exact label.
Jeff: Beer pours golden, bottle conditioned, so our glasses have various levels of clarity to them.
Jeff: The aroma is kind of tight and closed off, but there's...
Greg: So this one has different looks like there's a different um label because it's
Greg: a limited edition in in that it is aged in the brandy.
Jeff: This is one of the beers that was exclusive to the club yeah.
Greg: Finally with this food pairing i suddenly understand exactly what they're doing,
Greg: okay they're listing off stuff on their menu.
Jeff: Are they of course of course they are.
Shannon: So what's this one say that's supposed to be paired with.
Jeff: I gotta taste it first then make oh okay i'm trying to get the aroma to open
Jeff: up there's some oakiness actually there we go now i'm smelling it smells kind
Jeff: of like um chardonnay kind of oak or something like that,
Jeff: The apple brandy probably wasn't the first thing in the barrel,
Jeff: but there's still a part of the doakiness. Char doakiness.
Jeff: Big oak on the flavor, huge oak on the flavor. It tastes like,
Jeff: that's too much oak on the flavor.
Greg: It's a lot of oak.
Shannon: I don't think it's too much.
Jeff: It's a lot. It's almost quite sweet. It's so oak.
Greg: Yeah.
Shannon: Because now I'm getting a very dark chocolate taste in the end.
Greg: I'm with jeff oak sap you know like maple sap is awesome sap because it tastes
Greg: amazing oak sap tastes i think dirty and then really is super sweet um and like
Greg: this so i think just that flavor of oak,
Greg: it's coming through yeah.
Jeff: The oak dominates any kind of recognition of a belgian triple And their Belgian triple was delicious.
Jeff: I don't think we have it. I think the other bottle of this is also.
Greg: There's not brandy really coming through here either. It's just oak.
Jeff: Just the oak, yeah.
Shannon: See, I just taste the s'mores.
Greg: Interesting. Yeah, it's not what I'm tasting at all. Like, s'mores.
Shannon: Yeah.
Greg: I can't see it.
Shannon: I roasted my marshmallow too long. And it's, you know, a little burnt.
Shannon: Yeah. A little crispy. be and I've got a I mean the.
Greg: Bitterness of char but that's like a char and a stringency of things back there
Greg: which I'm not getting here.
Shannon: You're not?
Jeff: No I mean maybe the way you're describing or the way you interpret the oak flavor
Jeff: is more like char but for me it's distinctly different.
Greg: Yeah. Instead.
Jeff: Of being acrid it's bitter instead of being,
Jeff: very tart and tangy.
Greg: And acidic.
Jeff: It's sweet you know like.
Greg: Yeah it's over sweet and i can i can almost see how perceptually those are very
Greg: those can be similar enough that your one person's brain could map it in a different
Greg: way than another person's brain yeah.
Jeff: Yeah, so you're not wrong.
Shannon: Yeah, I know I'm not wrong. I'm never wrong. Good.
Jeff: I'm glad you know that.
Greg: Look, flavor is a complex thing. And one of the great things about having three
Greg: people on the show as opposed to two is that there's more variety because the
Greg: complexity is not as intense when there's just two.
Greg: It's not as widely available. It's not as widely seen when there are two as
Greg: opposed to when there are three.
Greg: So we can really tell you if something tastes nasty, you have more than two,
Greg: you have three people saying it.
Greg: But if something has a complexity to it that's a little bit different to interpret,
Greg: that also comes through more.
Greg: So, yeah, I appreciate that you're giving it a different angle.
Jeff: This is unfortunate.
Greg: There's a giant agreement, 100%.
Jeff: One of the beers that i complimented the brewer on the owner is highest was
Jeff: the triple it was the most complimentary beer that they offered and.
Greg: They went and ruined it.
Jeff: And yeah this one's two i mean yeah it the the level of oakiness is killing
Jeff: both the apple brandy notes and the
Jeff: belgian triple notes yeah and it's just now it's like oak beer yeah.
Greg: It's an oak beer yeah it's just a higher alcohol oak beer um what is.
Shannon: The media on this.
Greg: 7.4 so the highest tonight but not you know not.
Shannon: High compared to.
Greg: Some of the other shows we've had much higher um but then again,
Greg: the strength of this show was none of the lowest one was 5.5.
Greg: That's.
Greg: I guess it depends on what kind of show we're doing, but a show like this,
Greg: I would not have expected the, the alcohol by volume. If you just told me the styles.
Jeff: Yeah. We're doing Belgian and European styles. Yeah.
Greg: Uh, I would not have expected it.
Jeff: You're right about that for sure. All right. right let's get on to the ranking oh boy.
Shannon: Hold on i'm not ready.
Jeff: Well you can do it well we're going instead of having all the dead air all the
Jeff: dead all the dead air last place is the fall farm ale this site last place yeah last place over.
Shannon: The one you just had that.
Jeff: You hated see i'm yeah i'm.
Greg: Still drinking the.
Jeff: Yeah one yeah no i'm with the paul farm ale's last place um,
Jeff: Good points. You make good points, though, Shannon, because I did have things
Jeff: I found. I was very dismissive of this current beer. And this one I talked about more.
Shannon: I'm not trying to change your mind or anything. I was just surprised.
Greg: Giving him more information is a good thing.
Jeff: You make very good points. All right. I'm going to put this Grand Cru, the best, in last place.
Jeff: The way the oak came across...
Jeff: no bueno you know i i would take some fresh triple blend this out to knock it
Jeff: down a little bit and even if it goes back to triple it's better than this um
Jeff: then i'm going to put the far farm fall farm ale in fifth place that you're not running a business.
Greg: I would just say for that for the answer of why they didn't do that you're not
Greg: they're running a business.
Jeff: Uh no he's dumped beer before i mean like
Jeff: i said i was impressed thoroughly with the entire place this
Jeff: is the least impressive part of it uh the fall farm ale
Jeff: i did that didn't work for me i wanted something that was uh drier and more
Jeff: crisp i guess um coriander came across weird made the malts taste like buckwheat
Jeff: or the yeast that tastes like coriander came across weird one or the other And let's see.
Jeff: So the top four, we're going to put the Speciale Belge in fourth place.
Jeff: Belgian Pale Ale. I mean, it had that neat fruit flavor to it,
Jeff: but other than that, it was kind of,
Jeff: I think Greg said, you know, he's always looking for something redeeming about
Jeff: a Belgian pale ale and hasn't yet found it.
Jeff: And I agree with that sentiment.
Jeff: Going to, no, geez.
Jeff: I'm going to put the Big Red Cranberry Sour in third place.
Jeff: It was neat. It had some good flavors to it. If we had cheesecake,
Jeff: it'd be in the first place.
Jeff: Hands down. No doubt. But without cheesecake, third place. Then I'm going to
Jeff: put the tangerine wheat in second place.
Jeff: It was very good. I have a hard time thinking of a fruited beer where the fruit
Jeff: is the star, but it's also not.
Jeff: It's like low-key star, you know, like where the other stuff came through.
Jeff: And it just tasted authentic. authentic so
Jeff: high marks for fruity beers and
Jeff: then the octoberfest i think is the best thing here because it uh maybe is a
Jeff: little bit different from some of the classics but what it did differently i
Jeff: really liked i like that more full malty biscuity flavor so that's my order
Jeff: let me snap the photo before anyone goes rearranging shit.
Greg: What version of an iphone is that here.
Jeff: 10 an old version no no it's a 12 12 12 yeah 12 yeah.
Shannon: He's getting the 16 here see that one's all broken.
Jeff: My bat one battery has gone to shit well.
Shannon: And it's broken it's all cracked.
Jeff: Oh back pit back glass is cracked that don't matter oh okay,
Jeff: All right. Greg's not going to take your influence. You should let me go next.
Shannon: All right. Interesting.
Greg: Let me snap myself a picture here.
Jeff: Taking photos with an iPad, like a tourist.
Greg: Like a tourist.
Greg: I've only been for 523 shows. You know, it's...
Greg: Okay. In last place, it's that farmhouse sale that made me...
Greg: That shoved coriander down my throat.
Greg: What is funny is that the two in my last place are both...
Greg: he looks so happy he looks like he so wants to they're both very happy dogs
Greg: that's that's interesting.
Jeff: Right barley gets the ones that say farmhouse at the top of the back label.
Greg: Yes and.
Jeff: Then hops gets the ones that say avant-garde.
Greg: That is there are two different um it looks like they're two if you go to their
Greg: site sorry families yeah they're two families of of beer they have their farmhouse
Greg: and their avant-garde oh.
Shannon: Interesting we found the pattern we cracked the code we.
Greg: Did it it only took us an hour or so,
Greg: So slowest escape room ever. Okay.
Greg: The fall farm ale. Yeah. Just, yeah, no, no, thank you.
Greg: I've had so much better farm ales in this. It's, and the call to say is on is, is almost an insult.
Shannon: Uh, I have to agree.
Greg: No, that's nothing close. Um, and the next, the, the Belgian pale ale, um,
Greg: because I still felt that coriander thing and, and Jeff said my sentiments exactly,
Greg: you know, it just, I don't understand Belgian pale ale.
Greg: It's not a style that I really have ever found something that is something that I would enjoy,
Greg: in fourth place the this ground crew only because i mean it's perfectly drinkable
Greg: it's just not very interesting it's not like what i would expect for a beer
Greg: you probably spent considerably more money on and um you know thought was going to be awesome um,
Greg: yeah this is this i i believe you when you say the triple was something special
Greg: and this just destroyed something special but in terms of just me not having
Greg: had the triple before it doesn't matter yeah it doesn't.
Jeff: Matter that that the triple was good it's no longer.
Greg: The tangerine wheat is kind of to me getting in
Greg: third place only out of a sort of an expectation thing and what i expect out
Greg: of a wheat ale i think if they're mislabeling their ale somewhat what in the
Greg: same way that someone like that they shouldn't label that as saison they should
Greg: label this a radler and i would appreciate it more uh i.
Jeff: Mean it's you mentioned that before i didn't you know try to correct you or
Jeff: anything but i i mean now that you're doubling down on it to me a radler is
Jeff: like half lemonade or half.
Greg: Yeah grapefruit that's what i taste here i mean like i've seen
Greg: breweries i'm pretty sure i've seen breweries who label something a rattler
Greg: when it's just a beer with a lot of extra sort of like fruit stuff added but
Greg: it's not necessarily half and half but it has that feel so you.
Jeff: Would think the alcohol would be significant.
Greg: Yeah or if there.
Jeff: Was a quarter fruit juice would drop it.
Greg: Right right and and this like other rattlers i've seen are around you know five
Greg: with something so uh i don't know how everyone manufactures them but whatever I liked it,
Greg: but the other two were more interesting to me beer-wise.
Greg: So the Big Red in second place wasn't like exactly what you wanted right out
Greg: of the can in terms of, oh, this is going to be amazing something.
Greg: But it was enough to say, you know, beer-wise, what they did here is really cool.
Greg: And if you think about pairing it, it becomes this wonderful option.
Greg: So in that sense, like it's a, it's, it's a wonderful parable beer.
Greg: Like if you were going to have cheesecake and you happen to be able to have
Greg: one of these, you would, you would want to pair that right away.
Greg: If you were a chef, that would be in a wonderful pairing.
Greg: Um, you'd be, you know, praised for it. So yeah, in that sense that it is a
Greg: really successful beer.
Greg: but of these all the most successful beer beer straight up is definitely the
Greg: martson it was the most enjoyable i've had better martins but this was good.
Shannon: Okay. I got to get these in order. So you guys talk while I do this.
Greg: All right. So I am looking at the website here and I wish it was a little bit easier to navigate.
Greg: I mean, it is part of it is that, okay, I'm doing a lot of it by finger.
Greg: Yeah. This is slightly new, but I would just be doing mouse anyway.
Greg: And it's still not the, yeah, uh best navigable website.
Jeff: You don't get a list of the beers you just get the gallery of the can labels yeah.
Greg: I wonder if this is like a some squarespace template or something.
Jeff: Probably that they've applied probably that's like 90 of small business is squarespace.
Greg: And it makes sense you can make a website that looks nice enough but after a
Greg: while you want to build your own website because squarespace is just just enough
Greg: for a billboard basically.
Jeff: Uh it's good but yeah you're still only have so many templates you're gonna
Jeff: look like a big chunk of the internet no matter what template you use so technically.
Greg: I think you can hadn't like customized templates that we'd have at that point
Greg: you know get a get a better cms.
Jeff: The nice thing about squarespace is because
Jeff: they you know there's no updates that
Jeff: you have to make sure run where if you run wordpress on
Jeff: a big web host and even if it's automated you still
Jeff: got to worry about no one's making sure that it's
Jeff: up to date other than you are right even if it's
Jeff: supposed to be automatic where with wordpress or
Jeff: i'm sorry with squarespace um and also
Jeff: if you get hosted wordpress at wordpress.com same thing but those people are
Jeff: making sure your site's secure and up to date and things like that so i mean
Jeff: that's when i've recommended squarespace that's the main reason i've migrated
Jeff: i won't mention companies specifically but from using you can.
Greg: Stop us by the way this was just us us delaying oh.
Jeff: We're using wordpress or drupal or something like that.
Shannon: And this is the weird thing is it's not a squarespace ad we've and it sounds
Shannon: like one i was gonna wait and let him finish his his talk and then i was gonna ask him how much.
Jeff: I wish royalties or how much we were going to pay for space fuck them fuck them fuck them fuck them,
Jeff: i'll go back and edit that out if they pay us if it's not there you know that
Jeff: they paid us for this placement.
Shannon: All right. I took my picture. Okay. In last place, I'm going to have to...
Jeff: Use a thousand words to describe that picture.
Shannon: Use a thousand words or don't use?
Jeff: Use a thousand words because the picture is worth a thousand words.
Greg: It doesn't mean it can be described in a thousand words. You said it's worth.
Shannon: Yeah, I can't. I don't have many. Anyways, it's that anniversary triple. Okay.
Shannon: You know, I had a different flavor experience than you guys had,
Shannon: but I still didn't think it was great.
Shannon: I thought it was too charred tasting.
Shannon: Not even just the oakiness, but I've tasted too much of that charredness to it.
Shannon: So anyway, it was the last. And then in, what, how many do we have?
Shannon: So in fifth place, then I have to go for the Fall Farm Ale.
Shannon: I agree. I don't know. I didn't like that.
Greg: Coriander.
Shannon: Coriander that just sat on my tongue.
Shannon: Not as much as you, I don't think, but it still was there, and I didn't like it.
Shannon: um and then in uh fourth
Shannon: place is the tangerine wheat and i
Shannon: like i really liked it but um i like the other ones more i guess so because
Shannon: i rate them by alphabet and i have like b b plus b plus plus a things like that
Shannon: so um third place that special what is it,
Shannon: I really liked it I didn't make many I didn't take that many notes so I can't really remember,
Shannon: what I texted in it but I just I liked it second place I really first and second
Shannon: place were really hard for me but,
Shannon: I'm going with that Oktoberfest,
Shannon: the Mars and yeah that's really good I don't know,
Shannon: Probably the, I think it was the best Oktoberfest I've ever had.
Greg: I need to get you some Oktoberfests then.
Shannon: Yeah.
Greg: There are better ones out there.
Shannon: I've had a lot, but I've never liked one like I like this one.
Greg: All right. Noted. I put it in my bank of things we got to do.
Shannon: Got to get. Okay. And first place, just because I love the, I don't know,
Shannon: just a nice refreshing beer.
Shannon: beer and man if i had cheesecake i'd be drinking this big big red i think we
Shannon: have four of them don't we have four please tell me we have four of them i'm
Shannon: buying cheesecake tomorrow do.
Jeff: It might only have.
Shannon: Four making it or something i don't know they have.
Jeff: Four maybe two i don't know buying.
Greg: It's a lot cheaper and easier.
Shannon: It is so i'll probably just buy some i want i mean it's only.
Greg: For this beer it's not like you're doing it for a special occasion or anything just buy it.
Shannon: I might go to Ogmont Bakery and get yeah.
Greg: Go get a good one for sure I.
Shannon: Think they make cheesecake too.
Jeff: Alright well I guess that was it for episode we've got.
Shannon: We've got FMK to go episode 523 I mean.
Greg: Plus I wanted to okay before we do FMKs I want to point out here that oh sorry
Greg: what I would say to this brewery is um Um, find a better yeast.
Jeff: The farmers? Yeah.
Greg: I think that, I think the quality of what they're putting in there is good.
Greg: I think the yeast is holding them back from, from my perspective.
Jeff: Yeah.
Jeff: I mean, from the perspective of what's on the table, I mean,
Jeff: yeah, the farmhouse ones were a little weird, you know, but I've had the tripled.
Jeff: I've had the double. I thought they were both brilliant.
Greg: You were also like in love with the place while you were there.
Greg: That may have impacted. The set and setting plays a role.
Shannon: The experience. Yeah. Yeah. Sure.
Greg: Going here under the microscope.
Shannon: Well, I mean, we had delicious food while we were drinking the beer.
Jeff: By the time I had the flight first, I mean, the quality of the beer elevated
Jeff: the experience at that point. It was before food. It was before the hospitality.
Jeff: You know, that kind of thing. So my experience.
Greg: Is a little bit different. Yeah, well, let me put it this way.
Greg: We talk about microscope a lot, that feeling.
Greg: I want to even make it more distinctive what we do here.
Greg: um because when things uh
Greg: things are really small you need higher energies they
Greg: made these things on particle accelerators that are really microscopes they're
Greg: microscopes of very very small things but they're powerful ones they have to
Greg: be this is a powerful microscope we're using and it kind of burns away the irrelevancies
Greg: so So those things don't play a role,
Greg: whereas when you're in a bar, when you're at home just drinking with your friends,
Greg: it can be a different experience.
Greg: But when you're in this show and when you're in this particle accelerator of
Greg: a show, these flaws will stand out.
Jeff: Craft Beer Radio, ruining beer expenses, beer experiences since 2005.
Shannon: It's the scientific.
Greg: It's just science, everybody. It's just science. So let's go to Fuck,
Greg: Marry, Kill. Because it's just science.
Shannon: All right. So I'm going to...
Shannon: I'm going to fuck the big red. I'm going to marry the special.
Shannon: Because I don't think I want the Oktoberfest every day for the rest of my life.
Greg: Special is going to annoy you so much. His accent is going to drive you nuts.
Jeff: I'm French. I'm Flemish.
Greg: It's going to be like attractive at first and then you're going to hate it for the rest of your life.
Shannon: Maybe I'd like the big red more for
Shannon: the rest of my life and you
Shannon: know I think you did I changed your mind early no I changed your mind yeah okay
Shannon: well you changed my mind I think you changed my mind because I think I'm gonna
Shannon: marry the big red I don't know it's a good everyday drink,
Shannon: I'll probably get tired of it. I'll just go sleep in the camper or something.
Greg: Well, you sleep with your fuck choice, which is going to be...
Shannon: I'm going to fuck up.
Greg: You're going to fuck the Martins.
Shannon: The Martins. Yeah. Yeah.
Greg: Absolutely. Your guma is the Martins.
Shannon: I'm definitely killing the anniversary triple now.
Greg: Yeah.
Shannon: Unfortunately. And that makes me sad.
Jeff: All right.
Greg: I mean, killing is always a sad thing. It should be. it should be a sad i'm.
Jeff: Gonna marry the octoberfest i'm going to fuck the big red and i'm gonna kill
Jeff: the fall farm ale you're marrying october.
Greg: Me too um yeah yeah because the big red is like hey i mean dressed up in that
Greg: red dress you look so fine i mean you know you're uh,
Greg: you're you're some the guy looking.
Jeff: Over the shoulder at the red dress.
Greg: Yeah with the october fest and blues.
Jeff: Sitting you on the shoulder with that look like why are you checking her out oh as.
Greg: The martin is i.
Jeff: Mean it's literally a meme.
Greg: Martin's good the martin's good the martin it is is not going to disappoint you,
Greg: it's not going to excite you it's just there it's not going to put on a red
Greg: dress it's It's very predictable.
Greg: But no, that farmhouse can go to hell.
Jeff: I'll put it there.
Greg: It fell down a well and no one cared.
Shannon: Over the anniversary.
Greg: Yeah, the anniversary was fine. I mean, it wasn't great, but it wasn't terrible.
Greg: It was just, you know, whatever.
Greg: You might want to pot me on this one so it doesn't get too hot.
Greg: Okay. Oh, it didn't go back. That's one thing.
Jeff: So smooth. That's Apple technology there for you.
Shannon: Love this song. All three of my favorite artists.
Jeff: All right thanks everyone for listening to uh
Jeff: this episode of craft period tune into the post show we're going to talk about
Jeff: the uh diffusion and decay of rental car propagation apparently so i thought
Jeff: i was gonna stay up on the population genetics of rental cars say that again
Jeff: i accidentally hit your mute button the population genetics of rental cars there you go.