Greg: CBR episode 524 on November 11th, November 9th, 2024, where now I have a snotty nose.
Jeff: Welcome to CBR, formerly known as Craft Beer Radio, sometimes still known as
Jeff: Craft Beer Radio. Habits are hard to kill.
Jeff: And I don't know what's going on. We got some beers from Mark on our Discord. He sent us in some beers.
Jeff: All from New Galera. One of those blue wall states that didn't hold out for us.
Shannon: Too soon.
Greg: We're going to talk about that right now? I mean, we can start.
Jeff: No, we probably should save it for later.
Greg: Look, I just want to point out, before anything happens, we wanted democracy
Greg: to win. And this democracy won.
Greg: This was a clear, you know, for whatever sake that happened, So this was very clear.
Greg: All right. We have our Pilsner.
Jeff: Yes. New Glarus Brewing's Pilsner.
Greg: Now we heard the story when I brought the New Glarus Spotted Cow back,
Greg: which was, I didn't like it in cans.
Greg: I liked it better in bottles.
Greg: And we came to the conclusion by drinking one after the show that it was actually
Greg: better straight out of the bottle.
Shannon: Mm-hmm.
Greg: It was... in in the glass right so so i think it's just the can experience on
Greg: a new glitters it's just kind of sucky.
Shannon: Okay well we'll see how the pilsner goes the pilsner is in the that's if you're
Shannon: drinking directly from the can oh drinking from the can yeah yeah i mean in
Shannon: more new glitters news one of the breweries that we stopped at when we were
Shannon: out in denver is peter buchard's the the a brewer from New Belgium.
Jeff: His new place. And they had a Wisconsin creemail on.
Jeff: And I wish I was more sober for this conversation because she was saying there
Jeff: was something like, this was like the old Spotted Cow.
Jeff: And I said that on the Discord. And we had this whole conversation on Discord
Jeff: about like, no, no, yes, no, Spotted Cow hasn't changed, has it?
Jeff: And I was confused, I think, because when we had it back in the day,
Jeff: And maybe we did our internet research.
Jeff: The internet told us it was a cream ale.
Jeff: And when we had it just a couple weeks ago, it was listed as a farmhouse.
Jeff: And I remember seeing some confusion about that.
Jeff: and then when the lady
Jeff: at the brewery talked about this is like what spotted cow used to be i was like
Jeff: oh yeah crema right and so i was conflating our our kind of cockeyed assessments
Jeff: from before and what she had said but like talking with mark and people on discord no one knows that,
Jeff: spotted cow has changed other than.
Greg: It could have been just like probably we were getting information from like
Greg: beer advocate or something and they called it a cream ale yeah.
Jeff: Yeah but i mean aside from peter's people thinking that it has changed i don't
Jeff: know so it's this whole big mystery i wish i wish i had my facts straight when
Jeff: i was talking to her about it.
Greg: So this is their pilsner from new glaris is a lot here i know i'll read it after
Greg: we start quaffing i'll read the information, like the text here.
Greg: I can tell you some of the information here.
Greg: Diamant, Middlefra, Saphir, selected Hillertau blank hops.
Greg: So, wide range of continental hops.
Greg: 35 IBU, and that's all I have. There might be alcohol on the can or something.
Jeff: I mean, it's certainly within that range of, like, low fives, right?
Greg: Probably.
Jeff: I don't know if it's on there.
Shannon: See.
Jeff: The aroma smells like
Jeff: pilsner yeah it's bready
Jeff: it's it's interesting when i went on to the flavor i kind of got that noble
Jeff: hop flavor up front so like it's a little different from the aroma i was expecting
Jeff: more of a malt backbone to it and at least for the very first sip front of the
Jeff: tongue it's getting this kind of spicy noble hop flavor lots.
Greg: Of hops here yeah definitely right up front. There's a good malty Pilsner backbone
Greg: underneath it. But yeah, up front, it's hops.
Jeff: Distinctly hoppier than a lot of Pilsner's.
Shannon: I don't see an ABV on that can anyway.
Greg: Yeah, I don't know. So this is 24 alcohol, by the way.
Jeff: That might be untrue.
Greg: Might.
Jeff: But, I mean, since facts don't matter anymore.
Jeff: we played a really fun improv game warming up
Jeff: we didn't record it would have been fun to have but it's called 60 second expert
Jeff: which greg is and basically you're just given a topic and you just need to talk
Jeff: about that topic confidently for 60 seconds not correctly but confident yeah
Jeff: it's a fun game we're gonna i think we're gonna play it somewhere in the post show.
Shannon: Ah, I was hoping we were doing karaoke tonight.
Jeff: Well, we could do karaoke.
Greg: I mean, I will never say no to karaoke. And I was recently in North Korea.
Greg: In North Korea. North Korea.
Jeff: South Korea. Wow.
Shannon: Look at that.
Greg: Recently in South Korea and unfortunately didn't get a chance to really karaoke it up. So, yeah.
Jeff: We're going to have to sing Gangnam Style tonight.
Greg: We might have to. I was in Gangnam.
Greg: Not for super long, but I was in Gangnam during the day. I mean,
Greg: it didn't go to any clubs or anything like that.
Greg: Not a club kind of person anyway. Not bad.
Shannon: No, I like it.
Greg: A little over hoppy, I think. Like, I think I would prefer to be more malty.
Shannon: That's probably why I like it. It's less malty and more hoppy.
Jeff: I'm not sure if I have a preference on that. I like that it's different,
Jeff: first off. I can't think of the last time I've had a Pilsner with this kind
Jeff: of European strong hopping to it, right?
Jeff: I've had ones where their hops are more fruity or melony or stuff like that.
Jeff: But this one's straight up noble hop spice.
Greg: Well, what was Victory's Pils?
Jeff: Prima Pils.
Greg: Yeah.
Shannon: I don't remember that.
Jeff: You probably have never had it. It's been a long time since I've seen it anywhere around here.
Shannon: Huh.
Jeff: Hey, Tim, fix that. you still listen right no he totally listens he's the guy
Jeff: we met up with when you were in Korea he was out here for a Brewers of Pennsylvania
Jeff: seminar and we went to Lilav yes.
Shannon: We did that was.
Jeff: A fun night a listener it was awesome.
Shannon: So if anybody else comes to Pittsburgh yeah we'll you know.
Jeff: As long as we're around lots of traveling this month it's been a crazy month
Jeff: for travel for Shannon and I but also Greg Yeah.
Shannon: All of us. We have many stories. So many stories.
Jeff: The biggest, the best stories.
Greg: We love the stories, don't we, folks? Okay.
Greg: All right, here's the text of this, because I wanted to save this because it felt too...
Greg: Too weird to do it before. Quests of unobtainable, of blue, blah,
Greg: blah, blah, blah, blah, blah, blah, blah, blah.
Greg: What were our, what were our things we did before? We also did some tongue twisters.
Shannon: I slit a sheet, a sheet I slit. Upon a slitted sheet, I sit,
Shannon: actually. But I like to say shit.
Greg: Quests of unobtainable perfection exists. Brewmaster Dan's holy grail is the perfect pilsner.
Greg: His ideal being an old-school blur of German and Czech styles.
Greg: Heirloom Pilsner malted barley and a double concoction mash,
Greg: double decoction mash, rather, begin the Mattingly complex journey.
Greg: Joined by Bavarian royalty, Diamant, Middlefra, Saphir, Select,
Greg: and Hillertal blank hops that gracefully weigh in a quaffable 35 IBU,
Greg: the simplicity of a six-week lager forges this Pilsner treasure.
Shannon: I do believe that ChatGPT was involved in that description.
Jeff: No, it's probably from before that. It's a bunch of marketing spaghetti for sure.
Shannon: Yeah, it's good.
Jeff: I like the beer. If I was picking, I'd have to have them side by side.
Jeff: One of these and one that has more multi-character and figure out which one
Jeff: I like better. I love that it's different. I love that it gave me a distinctly
Jeff: different vibe than all of the Pilsners I had out in Denver. And Denver's...
Shannon: Denver had some good Pilsners.
Jeff: Like, it's starting to catch on here a little bit. And, you know,
Jeff: Denver's always further ahead than Pittsburgh.
Jeff: And there's a lot of lager, a lot of lager love going on out there.
Jeff: All right. So we have, um.
Shannon: I can drink up. I really like this though. I'm trying to smear it.
Jeff: Well, get another glass then. I don't think the listeners want to listen to
Jeff: you and not drink your beer.
Jeff: We got three sours. I didn't mean that mean way. Did we get that bottle opener?
Shannon: Yeah.
Jeff: There it is.
Shannon: I'm not giving it to you now. Open it with your teeth.
Jeff: We just want.
Greg: What are we doing?
Jeff: The strawberry rhubarb.
Greg: Now going to the Belgian red first?
Jeff: We can do Belgian red first. Sure.
Greg: We, uh, whatever. Okay.
Shannon: Let's do Belgian red.
Greg: The first line of this intrigues me. You hold the marriage of wine and beer.
Jeff: Oh, no.
Greg: And it's starting to go.
Shannon: Oh, it's going to go.
Jeff: Wasn't a bad gusher, but it was a little gushy. This is the Belgian red, right? Yeah.
Greg: Brewed with Montmorency cherries, Wisconsin farm wheat, and Belgian roasted barley.
Greg: Interesting. Oh, no.
Shannon: Oh, no.
Greg: I closed Chrome and then it decided to update.
Shannon: And accidentally closed Chrome and it was an update.
Greg: Oh, no. Where's the...
Greg: I have none of the...
Shannon: All that's on Chrome. I know. Oh, no. Effects for the failure.
Shannon: I'll do them. I'll do them. Don't you worry.
Jeff: They're not anymore. There you go. All right.
Jeff: I haven't had Belgian Red in probably 15 years.
Jeff: I know the last time we had it, it came in a large bottle, big old 750.
Jeff: This one's in a 12-ounce bottle.
Shannon: What's the ABV on this? Do they have it? I don't think they like to put them
Shannon: on their bottles. Maybe they don't have to in Wisconsin.
Greg: That's why they're going to have to anywhere. So 4%, according to Beer Advocate.
Shannon: I hope they have to.
Greg: 4%.
Jeff: Now you just got all the extra yeast and crap at the bottom.
Greg: Which might be good.
Jeff: I'm tired. Shannon took the dregs out of the bottom of the bottle,
Jeff: which I carefully decanted, and she just poured it into her glass.
Shannon: I was like, oh, there's more beer in there I'm tired Alright.
Jeff: So this one pours Even carefully decanted It's pretty cloudy It's.
Shannon: Kind of like Pittsburgh.
Jeff: Yours isn't fair to judge But The
Jeff: aroma on it has a bit of Tootsie Roll or something Oops, I didn't mean to,
Jeff: Woo!
Shannon: Woo! Woo!
Jeff: It was well played oh oh it smells delicious it kind of smells like a cherry
Jeff: candy smells like cherry starburst i think that's what i'm smelling right now oh.
Shannon: I was thinking what are those hard candies that answers yeah jolly rancher yeah that thing.
Jeff: Okay yeah a little bit of cherry jolly rancher cherry starburst so.
Greg: It's a mix between the two i really i think that those are both good both really good signposts.
Jeff: Yeah it's actually the starburst it's it's weird right because i don't want
Jeff: it to taste like candy i want it to taste like cherry so like the smell is kind
Jeff: of like oh oh hopefully it's.
Greg: Well i mean that's aroma and aroma combines with tasting flavor so it's not
Greg: necessary unless that's like the only compound in there which i doubt.
Jeff: It has a lot of cherry Jolly Rancher flavor to it. The tartness kind of aligns
Jeff: with the tartness you get from a Jolly Rancher.
Shannon: I like this.
Greg: It's pretty good.
Shannon: This is very good.
Greg: It does have a little bit of that like candiness to it that feels vaguely artificial
Greg: just because we're so used to it in cherry candies.
Jeff: It has a darker note too, almost like a Tootsie Roll or something,
Jeff: like a bit of cocoa or something in there.
Greg: I would imagine that's some of the malt coming through. One thing that I learned
Greg: very recently that I didn't know about, but it makes total sense,
Greg: is that a lot of the things that compute the aroma part that contribute to flavor
Greg: comes from the back of your mouth.
Greg: The stuff that contributes to flavor comes more from coming from the back of
Greg: your mouth, both from your digestive system and from what aerates out from down
Greg: your throat, as opposed to what goes directly in your mouth, in your nose up front.
Greg: I forget what it's called. It's something about, yeah, I don't have the name
Greg: remembered, but like olfactory respiration or something like that. But, okay.
Shannon: This is really good.
Jeff: It's good.
Shannon: I couldn't drink a lot of it.
Jeff: I wouldn't say it's complex. I think it's kind of giving you what it's giving you.
Greg: Yes.
Jeff: I'm not able to like unearth additional flavors. It's kind of,
Jeff: here's the cards. This is the hand you're playing.
Greg: Yeah, it's pretty simple. It's not unlike, it's not unlikable.
Greg: It's not undrinkable. It's a, it's a little.
Jeff: Better than a lot of gozes and quick sours and things like that.
Jeff: So it, it kind of plays in that depth of flavor, but it's better flavors than quick sour.
Shannon: I haven't really had Belgian reds before, I guess.
Shannon: Is this what I should expect? Is it at all what you would expect in a Belgian red?
Jeff: This one is, like the fruit, it's almost like, I'm not sure if you're familiar
Jeff: with the term, but with cider with back sweetening.
Jeff: We've talked about it maybe, but, you know, like a cider were fermented out pretty dry.
Jeff: And one way to make a yummy cider is once the yeast are done,
Jeff: to kind of add more unfermented apple juice so it's sweeter and more apple cidery
Jeff: as opposed to just fermented cider.
Jeff: And that's a trick I've done with them when I've made cider.
Jeff: You either have to kill the yeast with sulfites or just keep everything really
Jeff: cold so the yeast doesn't wake up and ferment the apple sugars.
Jeff: But this tastes like Belgian red, but back-sweetened with cherry juice kind of thing.
Greg: They call it the marriage of wine and beer. I think that it's not the best wine
Greg: in the world that they're thinking of.
Greg: They're thinking of a relatively cheap wine that's fine, but not going to blow yourself off.
Shannon: A very sweet wine, one that I wouldn't necessarily get.
Jeff: I think it's, that's just catering to a wine drinker.
Jeff: You go to the pub, like, what do you got that, I like wine, what do you got? Here, try this, right?
Jeff: I mean, sours have been that way for, across the board, for non-beer drinkers.
Jeff: This one, this one's like, you like sangria? Here, drink this.
Greg: Yeah, that adds a really good call. Yeah. The flavor's flat in the sense that
Greg: there's not a lot to explore here. No. But it's a good flavor.
Shannon: But I do like it.
Jeff: Yeah, I think the four ounces we each got was the right size.
Greg: Mm-hmm.
Jeff: Yeah it's i don't want to sound like where i'm pooping on it it's it's good it's just not complex.
Greg: Color is kind of a amberish so recent
Greg: so i was in south korea for a week and had
Greg: some interesting food i was with jeff
Greg: recently and he asked me what was what was better the japanese food or
Greg: the korean food and i said japanese food by a mile not
Greg: even close um the korean food
Greg: is fine good even in in a lot
Greg: of cases but japanese food is special on
Greg: a whole nother order it's just they spend too much time caring about the the
Greg: quality and the craftsmanship of what they do with regards to food whereas korea
Greg: has a very uh 1950s american army sort of,
Greg: throw the stonets together and see when we're stuck in a certain period of time.
Jeff: That's interesting. All right, the next one we're going to do,
Jeff: I'm not going to rush into it, but this is the milk chocolate stout.
Shannon: Ooh. Nice.
Jeff: And then after that, we'll do a sour and then we'll go into the coffee stout.
Greg: All right. I'm trying to find milk chocolate stout on their site.
Jeff: This one's a can. And.
Shannon: I really thought that it was a law that you had to put the ABV on the.
Greg: Nope.
Jeff: Don't have to put the calories on it either.
Shannon: Well.
Jeff: The main reason for the calorie one is the Brewers Association,
Jeff: last I checked, was lobbying against that because it puts small brewers at a
Jeff: disadvantage of having to get their stuff lab tested.
Shannon: Mm-hmm.
Greg: This is part of the Thumbprint series. Their milk chocolate stout.
Jeff: I think some places you're not allowed to put the ABV on it.
Shannon: Really?
Jeff: Because it's the stupid people in charge see it as a marketing thing.
Jeff: Like, oh, the bigger the number.
Shannon: Really? Yeah.
Greg: Six percent, according to Untappd.
Shannon: That's not very high, is it, for a stout?
Greg: For a stout, that's fine. That's what I would expect.
Jeff: Yeah. I mean, you're used to...
Greg: It's not like a double stout.
Jeff: You're used to like imperial stouts at 15% ABV. Oh, okay.
Jeff: This is old school stout. This is stout before the 2000s.
Shannon: I'm not complaining. I'm actually quite happy that it's only 6%.
Greg: No idea whether there's actual chocolate in here.
Jeff: Oh, smell it and you will have an idea if there's actual chocolate.
Shannon: Oh my gosh.
Greg: They mentioned English dark crystal malt.
Jeff: Yeah, there's definitely chocolate in there. It has kind of a chocolate syrup kind of aroma.
Shannon: Mm-hmm.
Shannon: I'm definitely going to let this sit for a minute. You're already tasting it?
Jeff: Just a baby sip. Oh, yeah, let it warm up.
Shannon: Warm it up with my hands and do all the things.
Greg: Color is dark, tannish, and has a good amount of carbonation on it.
Greg: Expect as much out of a can.
Jeff: While we're warming up the beer. Anything else, everybody, you want to talk about your trip?
Shannon: What was your favorite thing that you had to eat? Because we saw some really
Shannon: cool pictures, so I want to know your favorite thing.
Greg: Some of the barbecue was amazing. Believe it or not, that seagull meat was great.
Jeff: And seagull meat wasn't seagull.
Greg: Yeah, so seagull meat is...
Shannon: I've got this fear, if you all could see it right now.
Greg: When we translate all the stuff, this particular thing said seagull meat.
Greg: And it was like, it was clearly not seagull.
Shannon: But I was like.
Greg: What does that mean? Apparently, it's from a part of the pig that the bone looks
Greg: like if you were to draw a simple seagull.
Shannon: Oh. So it's like a... Oh, okay.
Greg: It's like pork butt.
Shannon: Okay. Okay. I feel so much better.
Greg: But yeah, so that was seagull meat. I had to try it, and it was decent.
Greg: It was pretty good. I think it was from around the neck area, so decently fatty.
Shannon: So it had a lot of nature to it.
Greg: It was... What's my favorite thing I had? Yeah, I definitely think that the barbecue was the best.
Shannon: Barbecue is seagull.
Greg: Barbecue... Well, we went to a place that was really good and got some expensive beef.
Greg: It was something like $54,000.
Greg: I forget what the name of their currency is, but $54,000, which roughly gets to around $33 bucks.
Greg: And it was like super marbled, like really beautiful meat.
Greg: And it was delicious on the grill. Yeah.
Greg: And all the little stuff that you get. I think the first meal I had there, I have a picture of it.
Greg: The first meal, I didn't put it on the Discord, I believe, but I just want to
Greg: remind you guys of what that looked like.
Greg: The very first meal I had was one of the best ones.
Greg: It was just delicious. It was in this little kind of hole-in-the-wall place,
Greg: and it was just kind of perfect.
Shannon: Now, was there somebody there that lives there that kind of guided you guys
Shannon: to all of these different restaurants?
Greg: I went to visit my friend Nick.
Shannon: Oh, I thought you were there on business.
Greg: Oh, yeah.
Shannon: Oh, okay. Yeah, yeah, I remember seeing that.
Greg: It was just a bowl of stuff, kind of a vaguely bulgogi type thing with a lot
Greg: of things. It was just fresh and delicious and really good.
Shannon: Yeah.
Greg: Yeah. I mean, that kind of stuff was there.
Greg: This is the kind of junk. This is the kind of like army stuff.
Greg: This is like an army stew. This is like ramen and a kimchi stew with some American cheese on top.
Shannon: I could get behind that. It's really, really tasty. Ramen and kimchi.
Greg: Really, really tasty. junk but tasty tasty junk that's cool yeah and there were
Greg: suddenly this was a sort of pancakey type savory pancake with i think there
Greg: was some squid on it and there's various different veggies in there yeah it.
Shannon: Looks like a flatbread pizza that's.
Greg: A white you know pizza the only pizza i ended up having there because i didn't
Greg: really want to get much american food We ended up, we were pretty drunk and
Greg: we went to a place that had, here you go, here's your flatbread pizza.
Shannon: Mm-hmm.
Greg: Just stuff that they, yeah, lots of fried stuff.
Greg: I did have the crazy, and it's also in the Discord, the not technically live,
Greg: but still wiggling octopus.
Greg: Yeah.
Shannon: I couldn't do that. I couldn't do that. I mean, I've eaten plenty, but not squiggly.
Shannon: Still moving.
Greg: Perhaps the worst part about it was that it wasn't that bad.
Greg: it it was you know
Greg: it's very fresh obviously uh there
Greg: is the weird thing of the sort of suckers are kind of still working so they
Greg: no hard no hard no absolutely not which was just an interesting experience it
Greg: wasn't painful at all yeah um though.
Shannon: It would be for me.
Greg: But yeah no it it tasted pretty decent, which was kind of the scary part, right?
Greg: Like, not, but not to the point where it's like, oh, this is amazing.
Greg: Because what happened was I probably, I wasn't necessarily going to do it,
Greg: and then somebody was like, no, you have to.
Greg: You have to do it. You have to try it.
Greg: And so I was like, well, I don't, you know, I'm not against eating anything
Greg: once. You know, give it a shot.
Shannon: I'm against eating anything that's still alive. it's.
Greg: Not it's not a.
Shannon: Lot I mean I mean it was live 30 seconds ago yeah yeah yeah well it's just the tentacles of.
Greg: Right.
Shannon: So. No.
Jeff: All right. Back to the chocolate stout.
Greg: That lizard, he's wiggling things all the time. Loves them.
Shannon: Yeah. I'm not a lizard.
Greg: We can get into that. You're not. You're not. But.
Shannon: This just smells like a cup of milk chocolate. Hershey's milk chocolate.
Jeff: Flavor is kind of a medium to light body it coffee i mean the chocolate carries through,
Jeff: doesn't really finish chocolatey it finishes more malty i guess like that's
Jeff: the chocolate kind of goes away there's.
Greg: So much astringity on here that i would almost call it a porter i am it feels
Greg: dusty almost it feels just like i'm not clean in that sense it It feels a little.
Jeff: Gritty.
Greg: Almost.
Jeff: I mean, part of it, for me at least, is expect a body and a creaminess from
Jeff: a chocolate something or another.
Jeff: And because this one's lighter in the body and isn't creamy,
Jeff: it's this dissonance in my expectations.
Greg: I think that's a good call.
Shannon: So my mind is going to,
Shannon: instead of it being a cup of chocolate milk made with whole milk,
Shannon: it's a cup of chocolate milk that's made with powdered milk that you would mix
Shannon: with water and then pour Hershey's syrup into.
Greg: Powder like nonfat milk.
Shannon: The powdered, you know, that we, well, we had to buy it when I was young to
Shannon: have it for snowstorms and, you know, in case we couldn't get to the store.
Greg: Yeah, and I think that's usually nonfat milk, so that's why you don't get it.
Shannon: Yeah, okay.
Greg: Yeah, you don't get a lot of creaminess there. You just sort of get watery.
Jeff: I mean, there's other, yeah, I mean, on top of that, there is some malt up front.
Jeff: The more I drink it, the more stringent it is getting in the finish.
Greg: You mentioned something that struck me and now it's kind of lost, unfortunately.
Greg: I had something to say and I lost it.
Greg: But it was something about the lightness of it.
Greg: I'm trying to just reinvigorate those brain cells by going over it again.
Shannon: You should put a copper helmet on.
Greg: There's a drink that my father used to rave about when he was a kid growing
Greg: up in New York called an egg cream.
Greg: And, you know, just always heard about it, never got to it. One time he got
Greg: to New York and finally found a place that has an egg cream.
Jeff: Before you say what it is, sounds delicious. Sounds like eggnog,
Jeff: right? And I'm pretty sure it's not eggnog.
Greg: An egg cream has no eggs and no cream.
Jeff: Nice.
Greg: It is chocolate syrup, particular syrup called You Bet, and like seltzer water.
Shannon: Really?
Greg: And that's it. And it's gross as hell. And this doesn't remind me of that.
Shannon: I was going to say.
Greg: That lightness does remind me of that because it was just chocolate syrup in seltzer water right and,
Greg: there's no backbone to that at all this at least is a multi-backbone of some sort but,
Greg: it was closer to egg cream than an egg than a chocolate milkshake which is what
Greg: you think when you think of egg cream something like a chocolate milkshake with
Greg: like egginess to it like a custardy thing who knows how it got the name egg
Greg: cream maybe just the fantasy they were dreaming of when they were having this.
Jeff: I didn't know your dad grew up during the great depression.
Greg: Yeah apparently it's just it's what kids liked back then probably pretty cheap oh.
Jeff: Yeah it's just seltzer water and a pump of syrup.
Greg: Yeah and he was like oh it's great i was like this is not good at all now.
Jeff: I want to try an egg cream no.
Shannon: You've got me thinking about maggie's farms eggnog and.
Jeff: It's eggnog season yeah they put out a post the other day it's out we.
Shannon: Are so going this week.
Jeff: Okay, let's do another sour.
Greg: It's like there is milk in it.
Shannon: Is there?
Greg: According to what I'm reading online.
Shannon: I want to hear the description. Oh, oh, I thought you were talking about this.
Greg: No, the egg cream. Egg cream is milk, carbonated water, and flavored syrup.
Greg: It's a substitute for ice cream float traditionally made in a small glass.
Greg: I don't remember there being milk in it. There may have been,
Greg: but not in any way that made it, like, tasty.
Greg: So like a fizzy chocolate milk.
Shannon: I'm sorry. I didn't really care for that one much.
Jeff: Don't be sorry.
Greg: You had to apologize to the beer gods.
Shannon: Do you want yours minced? I guess not. You've already got yours poured.
Jeff: No, I rinsed and I drank with my rinse.
Greg: What is this? What are we pouring?
Jeff: Strawberry rhubarb.
Greg: Strawberry rhubarb.
Shannon: I'm looking forward to this.
Jeff: It pours murky.
Shannon: Murky like Pittsburgh murky water or murky?
Jeff: Murky like murky murk murk.
Jeff: Greg, why don't you take the rest of that? I don't think I have to worry about
Jeff: this decanting. I think it's all the same.
Shannon: Looks, definitely looks murky.
Jeff: It smells like strawberry jam.
Shannon: Oh, it sure does. Straight up strawberry jam.
Jeff: Like a compote or something. I think it smells really, really good.
Jeff: Strawberry jam is one of my favorite jams. I mean.
Shannon: I know.
Greg: Another low alcohol. This is 4%.
Greg: And what we have is strawberries, rhubarb.
Greg: That's it. That's all they talk about here.
Jeff: Never had rhubarb without strawberries.
Greg: Yeah, you kind of need something, because the tartness of rhubarb is off the charts.
Greg: Strawberry can be tart, but it's also very sweet. Lots of sugar in strawberries.
Greg: So you need something to tame that. I think blueberries would work.
Greg: Something with a lot of sweetness and a little bit of tang to complement the
Greg: rhubarb. And I think you're good.
Shannon: I'm interested in blueberry rhubarb.
Greg: I think it would be nice.
Shannon: Mm-hmm. Blueberry is my favorite.
Greg: Your favorite fruit?
Shannon: Yes.
Greg: Interesting. Yes. What's my favorite fruit from a culinary standpoint,
Greg: not a biological standpoint?
Jeff: Yes, right.
Greg: My favorite fruit.
Shannon: I will pick blueberry, anything, every day, all day.
Jeff: Blueberry's a good one.
Shannon: Mm-hmm. Blueberry jam, blueberry pie.
Greg: Blackberry.
Shannon: Blueberry. I mean, I love blackberries, too. Yeah, I know. That's a good call. Yeah, good?
Jeff: No, I'd have to go with Shannon. blueberries lap blackberries for me mm-hmm mm-hmm.
Greg: I like, I love blueberries, frankly. I love them. They're great.
Greg: I don't generally like blueberry pie because I think that I've never had a blueberry
Greg: pie that tasted like it was like fresh blueberries.
Greg: It always turns into this goop that's, yeah, not blueberry-y.
Shannon: It's not blueberry-y.
Greg: Yeah, not blueberry-y.
Greg: And, but I think if you're mixing it with rhubarb, you might be able to get
Greg: something that brings out some blueberry stuff.
Shannon: Yeah, I'm very interested in that.
Greg: Peach might go well with rhubarb, too.
Jeff: Oh, yeah.
Shannon: Peach would. I do love peaches, too.
Greg: Yeah, good peaches is hard to beat.
Shannon: Peach cobbler.
Shannon: You can tell I'm hungry.
Jeff: Remember, you watched Deadwood when it was out?
Greg: No, no, no.
Jeff: It's set in the Old West.
Shannon: Right?
Jeff: In Deadwood, whatever, Nevada or something like that.
Jeff: And whenever they were having a summit of the bad guys type thing,
Jeff: They'd always break out the canned peaches.
Jeff: It was the important meal for the cocktail to go with the important deliberations.
Shannon: Okay. I love this.
Jeff: You do.
Shannon: I love this.
Jeff: I've had a few sips so far. It is, this one has a thickness to it.
Jeff: It almost is like a smoothie kind of texture.
Shannon: Yeah.
Jeff: It's like a raspberry or strawberry rhubarb smoothie, the texture.
Shannon: Absolutely.
Jeff: And tartness plays through. The rhubarb's distinct. The strawberries are distinct.
Shannon: Yep.
Jeff: It's.
Shannon: It's refreshing. It's a great refreshing beer just to, I don't know.
Shannon: I wouldn't even, if you just gave this to me in a different cup,
Shannon: glass, whatever, I would not. I would not believe you if you told me it was a beer.
Greg: I'm going to disagree with you guys.
Shannon: It does taste like it.
Greg: I would love this to be a lot cleaner.
Shannon: Really?
Jeff: A lot more crisp. The smoothie thing is kind of weird.
Greg: This tastes, I think, too yeasty for me with the flavors that are going on.
Greg: And so it feels pretty muddled.
Jeff: I mean, like, I'm not getting, it's really hard with the, the smoothie and the
Jeff: tartness to really tell what's going on with any malts or hops or anything like that.
Jeff: It's just a presentation that is, it's a dessert beer.
Jeff: And I mean, to be honest, Belgian red, this one and raspberry tart are kind
Jeff: of just dessert beers, right?
Greg: Yeah. The, the, the red felt cleaner to me. Uh huh.
Greg: More, it was, it was very, the story I was trying to tell was very distinct and clear.
Greg: This is unclear in, in what's being told because it feels like it's been dragged
Greg: through just a whole body, a whole bunch of like yeasty stuff.
Greg: And he just, that's all sort of dripping off of it.
Greg: So what's there is harder to pick out.
Jeff: I wonder if, I wonder if some of, I don't know, it wasn't really settled.
Jeff: like this beer was pretty homogenous when we poured it it's interesting right
Jeff: like i know when like you brew pumpkin right it's really hard to get the pumpkin
Jeff: to settle out you almost have to filter it or you lose a lot of beer i was wondering
Jeff: i'm wondering if like the rhubarb or something is doing the same thing giving it the body but.
Greg: There's something in there that is distinctly onion-sulfury.
Greg: And I'm...
Shannon: I don't taste it.
Greg: It kind of falls off the end as you sort of let it just linger.
Shannon: Hmm.
Greg: Like, I get, like, a splash of green onion or something vegetal like that.
Greg: Something in the sulfury-vegetal, maybe even brassica-type note.
Shannon: Can you say it again?
Greg: Alexa, shut up.
Shannon: I don't even know what prompted her. What did you say that prompted?
Jeff: Brassica or something?
Shannon: I don't know, but look at the... It just reminds me of...
Jeff: Oh, she's muted. Mike's muted.
Shannon: I was looking at the photo.
Greg: I may have been looking at it because it's moving around and we've said,
Greg: oh, it's looking at me, so I'm going to talk to it.
Shannon: Hmm yeah i mean i wouldn't expect this to be a beer at all so that's tough but
Shannon: i really do like the flavors i think a small portion.
Jeff: Is good on this like a 12 12 ounces of that would be.
Shannon: A lot for that beer i would definitely know if they serve this what's that restaurant
Shannon: we like to go to we haven't been to in forever and over by commonplace where
Shannon: we get the belgian waffles Oh.
Jeff: The one that's closing down.
Shannon: What? Yeah. What?
Jeff: Park Bruges closing down.
Shannon: Are you... No.
Jeff: I mean, there's still other ones, but Park Bruges is closing down.
Shannon: Why?
Jeff: Because...
Shannon: Well, this would be the best beer with those Belgian waffles.
Jeff: This would go pretty good with waffles, yeah.
Shannon: Yes.
Jeff: For sure.
Greg: Yeah, without the CBR microscope on, this would be a fine drinker, I think.
Shannon: Mm-hmm.
Greg: But with the microscope on, yeah.
Shannon: I don't have my own.
Greg: Oh.
Jeff: That's okay. You don't have to. All right. So while we finish up that beer,
Jeff: Shannon and I had a adventure out in the greater Denver area.
Shannon: Colorado.
Jeff: She had a conference and I tagged along. And you didn't visit every,
Jeff: you were, I guess, too short.
Jeff: I visited 18 breweries. She visited 16.
Shannon: Oh, and I told people at work that I only visited 14.
Jeff: Oh.
Shannon: Uh-huh. Well, apparently I visited more than I thought.
Jeff: Still a worthy number.
Shannon: It is.
Jeff: Some of the best brewery that we went to, yeah, I'll call it the best, was Wild Provisions.
Jeff: Greg, this place was awesome. They specialized in two kinds of beer, Czech lagers and sours.
Jeff: And they did the sour. They had a traditional goose on there,
Jeff: you know, three-year blend of spontaneously fermented beers. It was so good.
Jeff: They had all kinds of other stuff, but they had a bunch of those Czech side
Jeff: pour taps where you can get, I think they're called loker or something like
Jeff: that, where you can get their different Czech loggers with the big wet foam heads and everything.
Jeff: It was so good. Really good place.
Shannon: Definitely a good place. We had a lot of really good ones. I thought you were going to say Jessup.
Shannon: There's all the breweries. There's the list.
Jeff: Jessup Farm was one of the top three as well.
Shannon: Definitely.
Jeff: Our last stop of the trip.
Shannon: That was fun because, do you want to tell them about your game that you played?
Jeff: Oh, great game. I think everyone should play this with a beer travel.
Jeff: Go to a place and you ask them where you should go next.
Greg: Interesting.
Jeff: And I followed this trail like six breweries deep.
Shannon: It turned out to be a lot of fun and we hit a lot of really,
Shannon: really exceptional breweries that we probably wouldn't have.
Shannon: We definitely wouldn't have.
Jeff: Yeah, there was a few that weren't on our radar.
Shannon: Yeah.
Jeff: And there was a couple that were on our radar that kind of got passed on.
Jeff: All right, Coffee Stout from New Glarus Brewing.
Shannon: Coffee. Oops. Went too far on the nook.
Jeff: Pad here i mean the other game i played is which beer should i get from your
Jeff: place but it's a more fun the better game is where do we go from here well.
Shannon: You had a lot of fun at the last one yeah because you got a flight that the
Shannon: brewer put together it was a flight of her favorites,
Shannon: and then what did.
Jeff: You ask we got a second flight so they
Jeff: had a flight a clarissa's pick of the
Jeff: week and it wasn't a seller manager i
Jeff: would say you know so it was four of her
Jeff: favorite beers and then my next flight was okay what's the next four you know
Jeff: and then one of the ones that wasn't on that one was the pilsner so they gave
Jeff: us a sample of the pilsner that was really good Tulsa name had the best name. It was 1-900-PILS.
Jeff: It was a fuckable Pilsner for sure. It was.
Greg: Interesting.
Jeff: Oh, but that place? Spiegler to Beer Tulips.
Shannon: Yes, everything. Even the taste, even the samples were.
Jeff: Yeah, it was really cool. Like, you know, like we talked about that and like
Jeff: you don't see it too often where a place standardized on the Beer Tulips,
Jeff: which for people listening, that's what we've used on the show.
Jeff: So exclusively for 17 years?
Greg: Something like that. I mean, we started pretty early using them.
Greg: And yeah, these are our standard tulips for beer analysis for sure. Yep.
Greg: 5.75% Alkaboy volume, coffee stout, Wisconsin water, roasted malts,
Greg: American hops, and just coffee.
Greg: And just cold pressed organic coffee from Just Coffee Co-op.
Shannon: Nice. We need to go to Wisconsin when we head out west.
Greg: This is not the right time to go to Wisconsin.
Shannon: Well, no. Particularly now.
Jeff: I mean in the spring.
Shannon: In the spring. When we head out west.
Jeff: Try to swing that.
Greg: I mean, I was there in April, and it was pretty cool.
Shannon: Yeah.
Jeff: All right. The aroma on this one, it's not too far from the milk chocolate stout.
Jeff: While it's not like chocolate.
Shannon: No. There's a chocolate note to it.
Jeff: Though.
Shannon: It was a Roasty note. Or a Nutella, I think.
Jeff: Oh, see, I'm still getting like a chocolate. I mean, there's Roasty,
Jeff: there's this, but I'm still smelling like a distinct chocolatey.
Jeff: Maybe it hung out in the glass through the strawberry rhubarb one and came back.
Shannon: I rinsed my glass.
Jeff: Seems like the same beer with a different treatment. Doesn't it?
Greg: The body is exactly the same. Yes. Yeah.
Greg: Both stouts are very, very similar to each other.
Jeff: Yeah. Pretty light.
Shannon: It is a light stout. It's not what I would expect at all in a stout.
Jeff: That's what stouts used to be like.
Greg: They call it hearty and satisfying.
Jeff: They don't make them like this anymore.
Shannon: I don't know what I don't know.
Greg: They call it hearty and satisfying. It's definitely not hearty.
Greg: Satisfying is arguable, but hearty, no.
Shannon: No, it's not hearty.
Jeff: I wonder how messed up my calibration is for stouts. Like, is there a possibility
Jeff: this is perfectly reasonable? And I'm just so over- No.
Greg: I think this is a perfectly reasonable stout, because if you're not,
Greg: you know, you're just thinking traditional stout and not like big imperial stout, high alcohol,
Greg: you know, lots of stuff.
Greg: This is stouty enough for me. It's not a problem. This doesn't end with the
Greg: astringency that the chocolate would.
Jeff: True. It does finish better, which is weird, right? This is the one with the coffee in it.
Jeff: This one should have kind of a tannic end to it.
Jeff: It is cold pressed coffee, so those are kind of way smoother.
Jeff: I don't get the hot notes, but it's good. It's fine.
Jeff: Again, not giving us much story to tell.
Shannon: No.
Greg: None of these have really been amazing. Like, look at all of that that's going
Greg: on there. where look at what we can find in this.
Greg: The only ones that have been looking at what we can find in this so far are
Greg: the ones that are kind of muddled.
Jeff: So you had to go looking for them. That's a good point.
Greg: I mean, they're all clean in the sense that they're not, you know,
Greg: none of these are like infected or anything. There's no off flavors.
Greg: This is what they intended. It's just, is there...
Greg: There's less fullness to a lot of these than I was really expecting.
Jeff: Do you remember, I think it was the first time we went on for the GABF.
Jeff: We went up to Boulder and went to Avery and stuff. Were you on that trip?
Jeff: I think we went with like James Spencer from Basic Brewing Radio.
Jeff: Remember Avery and Twisted Pine and Redstone Meadery? Any of those ring a bell?
Greg: I don't think so.
Jeff: Okay. Yeah. Shannon and I went
Jeff: back to Redstone Meadery. It was right near where Wild Provisions was.
Jeff: And it was a freaking time capsule. The place hasn't changed in 20 years.
Shannon: No.
Jeff: Like, not, other than Dan, Dave, I think Dave's the owner's name.
Jeff: Other than him being 20 years older, everything else was exactly the same as
Jeff: I remember. It was so wild.
Jeff: Like, I wasn't, I was expecting some change.
Shannon: Yeah, you were pretty surprised.
Jeff: I guess the only change was he still had his plexiglass COVID thing hanging in front.
Shannon: You know, it didn't even dawn on me that that's what that was there for. I didn't think about it.
Jeff: It's come down most places, but he still had it hanging on.
Shannon: Yeah.
Shannon: But I love meadery.
Jeff: Oh, yeah. Shannon has a newfound love for mead now.
Shannon: Yeah, I do.
Jeff: Redstone's a good one. It is. It's not a special one compared to others.
Shannon: So good. I can't wait to break open that bottle of... She's in my pants.
Shannon: I don't know.
Jeff: That's kind of how she came around. The tastings there are so economical.
Jeff: Like for five bucks, you get the taste.
Shannon: Yeah.
Jeff: Everything they have except for the reserves. And then you can taste the reserves
Jeff: for four more dollars. And...
Shannon: So, it's like, why not taste every single thing they have?
Greg: $4 each taste?
Shannon: No.
Jeff: No.
Shannon: For the reserves.
Jeff: So, the $5 tasting, I think, got us like nine tastes or 12 tastes.
Jeff: And then the reserve was like three tastes for four bucks. Yeah.
Shannon: He blew through them really fast.
Jeff: We were there at closing time.
Shannon: We were there near closing time, and he was trying to order his dinner.
Greg: We don't have a closing time button. Closing time!
Shannon: But, great place.
Jeff: Yeah.
Shannon: Yeah, we're going to be searching for meadaries every time. Wow, these are very nice.
Jeff: I mean, we got two in the Pittsburgh Yard. We got Laurel Highlands,
Jeff: they're more traditional.
Jeff: And we got Apis, which is more about adding flavorings and stuff to mead.
Jeff: So we can go check those out again.
Shannon: Yeah. Again? Have I been there? I don't remember being there.
Jeff: I don't know if you've been to Apis.
Shannon: I don't remember it.
Jeff: All right. The world famous New Glarus Raspberry Tart.
Greg: All right.
Jeff: Dun, dun, dun.
Greg: Raspberry Tart.
Shannon: See, I was thinking of Raspberry Beret.
Greg: That's exactly, yeah. I was trying to do that song.
Jeff: But it's hard to make Tart sound like Beret.
Greg: Yeah.
Jeff: Raspberry tarot I hope this one stands up to my memories because this was a world class banger.
Greg: So this is at Frambo's and this was yeah we were comparing this to like Lindemann's and.
Jeff: Yeah so like when sours were just starting out this was one of the whales one
Jeff: of the legends of sour beer I mean, starting out in America, in modern times.
Shannon: Hmm.
Greg: 4%.
Jeff: The room was kind of closed off a little bit.
Greg: They do say serve this very cold in a champagne flute.
Jeff: Very cold?
Shannon: What? Really? I'm sitting here with my hands wrapped around trying to warm it up.
Jeff: Well, we want to taste it, so...
Jeff: Oh, speaking of very cold.
Shannon: It was very cold.
Jeff: Speaking of, no.
Shannon: On our hikes.
Jeff: Well, the one hike I went.
Shannon: I went to that.
Jeff: So when we got to Denver, we went on a drive that day because it was already like midday Saturday.
Jeff: Beautiful day. Let's go for a drive up in the mountains.
Jeff: So I found a couple breweries that were up out of town and we hit those.
Jeff: But one of them was in Golden, Colorado, you know, the home of Coors Brewing Company, right?
Jeff: Right. And you think of all the Coors marketing, all the mountains and the snow
Jeff: and the streams and stuff.
Jeff: Golden's plant is just this huge brick or like concrete square.
Jeff: And it's like, it's in the foothills, but it's in a desert, not a snowy mountain.
Jeff: Like there's cactuses growing there.
Jeff: It was like such a juxtaposition of the marketing is where Coors is brewed.
Greg: That's why you go to the sandlot if you're going to do something like Coors.
Jeff: Oh, I hiked near. So we didn't go to Coors.
Jeff: We went to a different brewery called Cannonball Creek in Golden, which had a lot of hype.
Jeff: But when we were there, the one thing was all that exciting.
Jeff: But they had won like two medals at the GABF.
Jeff: So I think they might have been drank out and they just had stuff left on tap,
Jeff: I think. So we went at the wrong time.
Shannon: Yeah.
Jeff: Because I told a bunch of beer people that I was talking to later on and they're like, really?
Jeff: Cannonball Creek is supposed to be good, like real good. so they must have been drank out.
Greg: Mm-hmm yeah the aroma is kind of closed off flavor wise it's bright.
Jeff: It has more body than like a frambo's it comes across more like a fruited Flanders
Jeff: red right because you're getting a little bit of that,
Jeff: Brown sugar, maybe, maybe tobacco,
Jeff: you know, getting some more like earthy tones in the flavor there.
Jeff: The raspberry comes across pretty clean and syrupy.
Greg: Yeah, not super aggressive, which is nice. Aggressive enough, but not like...
Shannon: It's not too tart.
Greg: Yeah.
Jeff: To me, it tastes like a syrup and not like raspberries.
Greg: I could see that. I mean, they do say they harvest berries, so I expect that this is actual berries.
Jeff: It's very saturated then. Maybe that's, I was thinking more of a lighter flavor
Jeff: that was more fruity, where this one is like saturated. This is almost like making a reduction.
Greg: I mean, I'm sure that they do that. Yeah, they almost certainly do,
Greg: because I'm sure they don't throw live raspberries into the tanks.
Greg: You wouldn't get a very consistent product if you did.
Greg: So, yeah, my guess is they take, you know, they do some concentration on the
Greg: berries they get and maybe adjust it.
Greg: So it ends up in being a syrup of some sort.
Jeff: Mark, thank you for, we got one more, but Mark, thank you. I forget to say it.
Jeff: Thank you for sending these beers.
Shannon: Absolutely.
Jeff: You know, it was like, oh man, we're not loving these. And Mark sent them,
Jeff: but we don't want to put on show them. We want to be honest, right?
Greg: Yeah.
Jeff: And I'm actually glad to have tasted these. Like, and I'm like right now I'm thinking like,
Jeff: has like the, the state of the art in Sours passed New Glarus or, or is it these packages?
Jeff: Cause I've never had raspberry tart in a 12 ounce bottle.
Greg: Right?
Jeff: It's been in the big bottle. Are those bottle conditioned and these not,
Jeff: you know, like those are the kinds of questions that are running through my head right now.
Jeff: It's certainly not bottle conditioned. or the Belgian red has no gunk at the bottom.
Jeff: Nope. None of these are bottle conditioned. So...
Jeff: You know, that's good for a consistent product. It's probably not as good for an expressive product.
Greg: Yes, I agree. It's not so alive. It's not still maintaining itself in the same way.
Jeff: It's just preserved. Mm-hmm. Yeah.
Jeff: So, interesting to have, like, one of the Hall of Famers, like,
Jeff: come back and, like, and you can see that.
Greg: Yeah. Well, this is a snapshot of a different time in the history of craft beer.
Jeff: But that's a statement in itself. Like, why is New Glarus a snapshot?
Jeff: Why isn't this like a Raspberry Tart 2.0, you know, that kind of thing?
Greg: Sure. But one thing I am liking is that there's not a hazy in the bunch.
Shannon: But it was a hazy, no, it was a hoppy Pilsner.
Jeff: Yeah. But that one was interesting and different.
Greg: I mean, I don't want to...
Jeff: Actually, that was... Was that, like, the most complex beer of the night so far?
Greg: In terms of... Yeah, probably complexity-wise, yeah.
Shannon: I mean, we'll wait till the ratings, but... Yeah.
Greg: Yeah, and I don't know if complex means best, but the most complex, yeah.
Jeff: The funnest to explore. All right, last beer. Anniversary Quad. Canned beer.
Jeff: 30-year anniversary. Last year, 1993 to 2023.
Shannon: To rinse. Yep. All right.
Greg: So quad. Let's see what we got on this sucker.
Greg: This, okay, finally we've hit the alcohol threshold that we were used to.
Shannon: Since the name has quad in it.
Greg: Yeah. 10.5% on this guy. Combination of Czech, German, and American malted barley.
Shannon: There's the complexity that i like in a beer the.
Greg: First time getting is fusel.
Jeff: I'm not getting that i'm getting high carbonation kind of burning your nose
Jeff: a little bit the carbonic acid i'm getting lavender thing a little bit like lavenders and pear pear.
Shannon: That's a good one smell smell mine i'm curious.
Jeff: Smells the same to me. Yeah, think pear.
Shannon: Yeah, definitely pear.
Jeff: Or work out a bunch of CO2. Maybe it's just burning your nose.
Greg: Maybe that's what it is.
Jeff: It is highly carbonated. For a canned beer, very highly carbonated.
Greg: Okay, all right.
Jeff: There's a little bit of banana in there.
Greg: Yeah, very estuary. Maybe I was just being confused by the estuary-ness. Yeah, lots of banana.
Shannon: Yeah, bananas.
Jeff: Now I'm getting, now I can finally smell the malt past the carbonic and the fruit.
Jeff: And it reminds me of almost like a Chimay kind of malt bill,
Jeff: like a drier, the yeast is a little earthier.
Jeff: So like, let's like, you know, it's been a long time since I've had Chimay Grand
Jeff: Cru, but this kind of, this kind of reminds me of like that vibe.
Greg: Okay, yeah, lots of esters is just all I've come up with.
Jeff: Those banana and pear are definitely in front of it though.
Shannon: Yeah.
Jeff: Ooh. Heck yeah. Body's there. Has this raisiny caramel thing going on.
Greg: Ooh.
Jeff: Okay. Little, oh.
Greg: Oh, yep, yep, all right.
Shannon: Okay.
Jeff: Yeah, that brings it.
Shannon: Yeah.
Greg: Mm-hmm.
Jeff: Enjoyable. Complex. Tells a story. It develops. This is the beer we've been waiting for. Yep.
Greg: There's a lot more here. There is kind of clovey notes.
Shannon: Ooh, that's a good call, too.
Greg: Some warming, yeah, see like some warming spice, a little cinnamon.
Greg: Still very estuary.
Shannon: It's just like a banana nut bread kind of, you know, fresh out of the oven.
Greg: Yeah, there's a little bit of like walnut kind of in there. But there's a circus
Greg: peanut estuary thing going on.
Jeff: The banana thing is kind of off the charts.
Jeff: Not so much that it's bad, but it does dominate.
Greg: It's the first thing I taste, and it's the last thing I taste.
Greg: It's just the lingering thing that I'm getting, is that very gross Michelle banana flavor.
Jeff: Yeah, I wish the pear stood out better.
Greg: Mm-hmm. Yeah, I wish that the other...
Shannon: No, see, I love that banana.
Greg: The other non-dominant flavors were a little bit more balanced.
Jeff: Touch of chocolates coming through in the flavor, like a middle eight.
Jeff: There's a lot there, finally.
Greg: Finally um yeah now i have to change my writing something to stew on,
Greg: or rankings but i don't think that any of these brought it you know none of these said,
Greg: this is going to be one of your new favorites this is going to be something
Greg: that you're going to rank up
Greg: there with the best of them none of these brought it which is a shame yeah.
Jeff: I mean I I am surprised and a bit sad that Belgian Red and Raspberry Tart don't
Jeff: don't occupy the same place they do in my my memory you know that's kind of a bummer,
Jeff: Yeah, let's get on to the rankings.
Greg: All right.
Jeff: I can go first.
Greg: Let's do it.
Jeff: Let's see. I know the top of the list, the bottom of the list is...
Shannon: That's a top one.
Jeff: Yeah, there's no, I mean, there's no loser loser, but maybe...
Greg: Nothing in here was undrinkable, nothing in here was... Yeah.
Jeff: I think Milk Chocolate Stout's going to be my last place, my seventh place.
Jeff: and then uh yeah probably seventh is the chocolate stout that one just had a
Jeff: bunch of that kind of syrupy flavor to it i think i'm gonna put.
Shannon: You need the coffee stout.
Jeff: Chocolate stout last but chocolate stout's
Jeff: last place second to last um i
Jeff: think i'll put the belgian red wisconsin belgian red
Jeff: um mostly because it just
Jeff: was very simple in its flavor
Jeff: complexity yeah the
Jeff: the cherries just wish it was more of what i remembered and then i think i'll
Jeff: put the raspberry or the strawberry strawberry rhubarb in fifth place the the
Jeff: full body that kind of smoothiness was kind of weird and,
Jeff: Greg probably like changed my opinion a little bit, but talking about how he liked it.
Jeff: Cause I'm like, yeah, he has some points there, which I think I might've been
Jeff: enjoying it more before that.
Jeff: Then let's put.
Greg: I did it. Yes.
Jeff: Yes. I think I want to put coffee stout in fourth place, raspberry tart in third place.
Shannon: Now it's tough.
Jeff: Now it's tough. I'm going to put the Pilsner in second place in the quad in first place.
Jeff: very a toss-up for the first two i
Jeff: but i think i have to give the quad the edge
Jeff: because there was stuff to explore it was opening up and giving me different
Jeff: flavors versus if i was going to put the pills in first place it was because
Jeff: i really liked how that hop forward pills just presented me something different
Jeff: i did like that but i think the quad gets the edge for telling a deeper story,
Jeff: so let me grab my photo before we rearrange any of those bottles boop okay go
Jeff: ahead whoever wants to go go let's see here,
Jeff: okay,
Jeff: it's like playing a game playing a
Jeff: shell game i know right the bottles are clanking the spots are sliding in.
Greg: The last place we're gonna go with.
Jeff: Milk chocolate stout.
Greg: Yeah, the kind of messiest of the group, the one that didn't,
Greg: Jeff sort of said it all, didn't really live up to its potential.
Greg: I think that next comes the strawberry rhubarb, which again was really messy
Greg: to me, really muddled. I wanted to like it a lot more than I ended up liking it.
Greg: And then I'm going to go with the coffee stout, which was just the milk chocolate
Greg: stout with a little bit less of the astridiancy notes that we noticed in the milk chocolate stout.
Greg: but still didn't fulfill a
Greg: lot the wisconsin belgian was the first
Greg: time that like well not the first time but of these
Greg: there was a clear story being
Greg: told it was simple but it was clear okay a raspberry tart was still very good
Greg: i liked it a lot wasn't as alive as it should have been the quad it was good
Greg: it was finally good to have something with substantial body to it,
Greg: estuary was overboard okay and then the pilsner was just the best of the night
Greg: it it was it had so much going for it not my favorite kind of pilsner a little
Greg: bit too hoppy but everything about it was good. I really didn't have any complaints.
Jeff: Greg took the opposite of the coin to flip for the top two that I did.
Jeff: Right, babe, what you got?
Shannon: I'm going to let him get his picture.
Jeff: You already did.
Shannon: Oh, you did? Alright. I've got to go through here and rearrange.
Jeff: Okay. While you're rearranging, let me see if there's another story.
Jeff: Have a conversation. Another story to tell.
Jeff: We did some hiking in Denver. If you hop on our Discord, craftbeerradio.com, slash,
Jeff: What's the slash? Is it Discord?
Greg: I don't know.
Shannon: I forget the shortcut.
Greg: It's in my Discord already, so I don't have to go into it.
Jeff: Yeah. No, join our Discord. I'll make sure there's a link on our website.
Jeff: I posted a photo gallery. We did some hiking in Rocky Mountain National Park, and that was wild.
Jeff: Really breathtaking scenery, hiking up to a lake on a mountain,
Jeff: and mountains in the background.
Shannon: I almost died.
Jeff: Didn't. almost die i thought i was going to die but you didn't almost that's.
Greg: A lot it's a tough place to go hiking really high up not a lot of air.
Jeff: Yeah we had we're hiking at nine and ten thousand feet which took some getting used to for sure it.
Shannon: Wasn't that that had me it was that stupid little half of a tree.
Jeff: That we had to walk across. There was a bridge over a creek that was just a log split in half.
Jeff: And it was snow covered. And Shannon... Oh, one of the neat things we saw on
Jeff: that hike right past the bridge that Shannon didn't like.
Jeff: A fisher, you know, an animal that's called a fisher, kind of halfway between a ferret and a raccoon.
Jeff: Apparently you're not supposed to be able to see these things like they
Jeff: don't let you see them and i saw it twice we yeah i think it was a mama like
Jeff: taking care of some babies or something but like it was really cool and like
Jeff: you search for animals like it rocky mountain national park and like they're
Jeff: not mentioned like shannon found some websites i did find that it.
Shannon: Was hard to find though.
Jeff: Anyway pretty cool seeing an animal that like isn't really known to be there
Jeff: all right give us your ranking all.
Shannon: Right seventh place I'm going with the now.
Jeff: I can't even.
Shannon: See it the chocolate stout,
Shannon: And then, yeah, it just didn't have a lot there. It was too watered down to me.
Shannon: And sixth place, I have to go with the coffee stout. Again, it was just a little
Shannon: bit better than the milk chocolate stout.
Shannon: So, yeah, it goes there.
Shannon: Fifth place, I'm going with the raspberry tart.
Shannon: And fourth is the Belgian red. Really? I like the Belgian reds.
Jeff: Cool.
Shannon: But I...
Jeff: You're allowed to.
Shannon: You know, I said something about it. I think I said cherry. It was the hard candy.
Greg: Yeah, yeah.
Shannon: The Dolly Rancher.
Greg: Yep.
Shannon: But no, I really think it kind of tasted like a cherry starburst and a Tootsie Roll had a baby.
Shannon: It was really good. Anyway, third place, strawberry rhubarb.
Shannon: I know you guys didn't like it so much, but I just liked the fact that it didn't
Shannon: taste like a beer at all, like anything that I would, I would never believe it was a beer.
Shannon: second place is the the the quad yes and then first place is the pilsner and
Shannon: just because it's so different than any pilsner that i've ever had i like the hoppiness in it,
Shannon: so that's my ranking cool.
Jeff: I guess i'm the one who's wrong not putting the pilsner in first place.
Shannon: I don't know if you're wrong,
Shannon: So are we going to go and do the Marry Fuck Kill?
Jeff: I've got to pee so bad.
Shannon: Yeah, you've got to do the Marry Fuck Kill first.
Jeff: All right, I'm going to do that first. I'm going to kill the chocolate stout.
Jeff: I'm going to marry the pilsner, and I'm going to fuck the quad, and I'll be back.
Shannon: That's so funny, because we're on the same page, honey. I'm marrying the pilsner.
Shannon: Oh, you gotta have more room? You can't get out? You gotta pee.
Greg: You gotta pee, little boy.
Shannon: I'm marrying the pilsner. I
Shannon: am killing the chocolate stout. And I am definitely gonna fuck that quad.
Greg: Yeah, I'm gonna marry the pilsner. I'm going to kill the stout. But who do I fuck?
Shannon: That's a tough one, huh? I think I might be fucking the raspberry.
Shannon: oh yeah no that was my fuck oh actually no strawberry rhubarb was my fuck until
Shannon: i had the anniversary quad.
Greg: I think i'd be fucking the raspberry tart because the raspberry tart was i mean
Greg: you know red dress you know it's it's it's fuckable it's a fuckable beer,
Greg: which is not what we go for often on the
Greg: show but yeah like
Greg: jeff said what was that that one 900 pills right that's a fuckable beer yes
Greg: i think the tarts fuckable and sexy in that way that you want in that like every
Greg: now and then oh yeah you know it'd be nice to have your have your wife dress up as,
Greg: that beer and you know.
Shannon: Yeah, in that red dress.
Greg: With the scarlet letter. Yeah.
Shannon: I you know, it's so tough because I really, I did, I had fuck on the strawberry
Shannon: rhubarb for a long time and then I switched it up to the anniversary crowd at the last minute.
Jeff: All right. Everyone, thanks for listening to our nonsense. We really appreciate
Jeff: it. And join our Discord.
Greg: Thanks, Mark.
Shannon: Thank you so much, Mark. This was fantastic.
Jeff: And maybe we'll see you out in Wisconsin in the spring.
Shannon: Yes.
Shannon: On our six-week tour.
Shannon: On our six-week tour to...