Greg: Oh, yeah, boy.
Jeff: We're back, baby.
Shannon: We're back.
Greg: What is it? April 18th?
Jeff: Yeah. 18th. 2025. And this is episode 426.
Greg: So, yeah, I mean, like, you'll probably be hearing this. I don't know. Oh, you can't even.
Shannon: By the way, we're episode 526, not 426.
Jeff: We got to do the whole thing up.
Greg: It's all right. Yo, since April 26th, you'll probably be hearing this, what, October?
Jeff: I've made a New Year's resolution to not suck so bad.
Shannon: We'll see.
Jeff: I got it back in the saddle. I just did two of them.
Shannon: You know, I just realized we missed April Fool's Day. We were going to do it
Shannon: for April Fool's Day. It was posted on April Fool's Day. We weren't even around.
Greg: It was posted on April Fool's Day, so it kind of made the joke.
Shannon: April Fool's!
Greg: Yeah.
Shannon: It's not episode 426. It's episode 526.
Jeff: I posted one of the old April Fool's shows on the Discord.
Shannon: Oh, I missed that. Sorry. I haven't been on there lately. Too many apps. Too many things to do.
Jeff: They're talking about ass pennies on the Discord, too.
Greg: Oh, really?
Shannon: Oh, I missed it. I got to go back and read everything.
Greg: What a great story.
Shannon: Oh, I love ass pennies. Boy, do I have an ass penny story, but I'm going to keep it to myself.
Jeff: Okay.
Jeff: All right. Our first beer of the evening is from Greg. He brought to the...
Greg: It's not from me. It's from Hopfarm. I just happened to bring it.
Jeff: It's from you. It wouldn't be here if it wasn't for you. Brought to you by...
Jeff: You are the sole reason this beer is here tonight.
Jeff: You deserve all the credit. This is the Elegons Kolsch from Hopfarm Brewing Company.
Greg: 4.8%, basically very classic Kolsch. That's the idea anyway.
Greg: Hopfarm is the brewery around here who has the best yeast as far as I'm concerned.
Shannon: I have some floating on the top. something floating on the top of mine.
Greg: You see it?
Jeff: I just see the foam. I don't see it.
Shannon: No, no, no, no, no.
Greg: I don't see it.
Shannon: Look up.
Jeff: You got a little chunk of something, yeah.
Shannon: This is chunky. It's a chunky, chunky monkey.
Shannon: Or maybe it's starting to split now, so I think.
Jeff: Just a foam shadow.
Shannon: Yeah, that is so weird, that really.
Jeff: Wow, that's just a shadow.
Shannon: And I'm not even on drugs or anything.
Jeff: Everyone's going to think we're like super high.
Shannon: No, no, not at all. Haven't even.
Jeff: All right. So this colch, the color of it is golden. It's not as clear as a
Jeff: traditional colch. It has a fair amount of haze through it.
Jeff: The head, I mean, pouring it into our beer snifters in three ways isn't,
Jeff: you know, they're normally poured into stanges, which are tall and narrow,
Jeff: which help elevate the head and keep a nice big pillowy head on it.
Jeff: So these glasses aren't ideal for the head retention.
Shannon: We probably could have found some.
Greg: It's a very bready smell. Yeah, but, you know, then you have to more clean up.
Shannon: I know. It's...
Greg: Yeah, I mean, it's funny, just was at Passover dinner, there's a very matzo-like smell.
Shannon: Yes, you're right. Very.
Greg: Think crackers. Think unleavened bread crackers.
Jeff: Yeah, it's a light malt smell. The hops are very subdue in the aroma.
Shannon: All right. It's pretty light.
Jeff: There's not really much for me to pull on the aroma.
Shannon: Taste.
Greg: Now that we just had before the show, last word, or a last word substitute,
Greg: we used, what was that, Luxardo's?
Jeff: Del Santo.
Greg: Del Santo, instead of green chartreuse, because no one can get green chartreuse anymore.
Greg: And it's pretty good. I think it was a good cocktail, but it also was,
Greg: I mean, you know, it's got lots of lime juice, it's got maraschino,
Greg: so I think that my tummy is just sort of, this is almost very,
Greg: very different from what I've been tasting, so I'm just trying to get a grasp of it.
Shannon: Would you like some crackers?
Greg: I feel like this is liquid crackers, so it wouldn't really do much difference.
Jeff: Moving on to the flavor. It has that big malty flavor, clean malt flavor,
Jeff: right? It's not too estuary.
Jeff: There's some bitterness there, so the hops are carrying through in the flavor.
Greg: Very noble hop-wise, where it adds a results-like kind of.
Jeff: The bitterness does linger. Like I would think, like when I think of a prototypical
Jeff: Kolsch, it's very clean finish, right?
Jeff: When, after you drink it, you're not left with a bitterness.
Jeff: This one kind of leaves a bitterness.
Greg: Interesting. I'm not getting that so much. I am getting more of a malt lingering though.
Greg: It's not finishing up as clean and crisp as it would have otherwise.
Greg: But again, I think that might be just the way my tongue was.
Shannon: No, I'm getting the malt lingering too, actually. It's.
Shannon: It's not unappealing. It doesn't make me get, ugh.
Greg: Yeah, yeah. It's not, it's perfectly drinkable, but it's not like as crisp as
Greg: it could be. It's not as, you know.
Shannon: I like this. It's a nice, light beer.
Greg: Yeah.
Jeff: I think this beer, as is, if you were just drinking it and not critically reviewing it.
Shannon: Yeah.
Jeff: Just something you just.
Greg: Very, very easy drinker.
Jeff: You know, now on the show where we're comparing it to what we really,
Jeff: really want a Kolsch to be when it's at its best.
Greg: You know.
Jeff: Now we're saying things but no this beer is fine this beer.
Greg: I mean you can say that for a lot of beers that we've
Greg: yeah occasionally you know capped on or at least said said
Greg: poor things about this beer is perfectly acceptable
Greg: in fact i would say i would i would go far to say
Greg: it's good i would drink more of this it it
Greg: has that like i said the hot farm thing i love is that yeast that sort of underneath
Greg: that like 20 percent of of the foundation that's there that to me is just it's
Greg: very very solid and I don't know I think I for whatever reason I really enjoy
Greg: it so that helps anchor this and everything else is like,
Greg: I don't so much taste all flavors just sort of excesses.
Shannon: Right I don't think it's,
Shannon: much complexity to it.
Greg: It's a Kolsch, right? I mean, I would not expect a complex Kolsch.
Greg: That would be weird. Yeah.
Jeff: Yep, clean and beer flavor.
Greg: It's a good summer drink. It's a really good summer drink. Very much so, yeah.
Greg: And we're starting to hit you know, we're finally out of the 30s and 40s until tomorrow.
Jeff: I don't know, but yesterday it was like 30 and now it's 80.
Greg: Yeah, I think, or at least according to Carrot, which is the app that you all should get for weather.
Shannon: It was 81 degrees here today Yeah.
Greg: Yeah And sunny And the lowest we're going to get For the next two weeks Is like tonight at 44 Time to.
Shannon: Take the Stuff off the windows So we can open up the house.
Greg: And we're creeping into the 50s And later on two weeks into the 60s So I think
Greg: we're out of We're finally in April Mid-April out of the 30th. Yeah.
Jeff: It was, so Shannon and I were on a long trip.
Jeff: We left here on February 21st, 22nd, something like that. There was snow on the ground.
Shannon: It was snowing.
Jeff: The camper cover was frozen to the camper. I had to pour hot water on it to get it off.
Jeff: And then we went to Atlanta for work bench con and we took our time getting
Jeff: down there. We spent probably four or five days to get down there.
Shannon: Yeah, we spent five days.
Jeff: And then we went to visit her family in Florida.
Shannon: We spent like three days on the road before we got down there too.
Jeff: Right? Yeah, we just took our time all over. We were gone for...
Shannon: Five weeks and one day. We were three days shy of 40 days and 40 nights.
Shannon: Which I was really wanting to do the 40 days and 40 nights simply so we could
Shannon: say we were... So you did it.
Greg: Yeah.
Shannon: Yeah, 40. But...
Jeff: Actually two days shy because we did cancel the last night.
Shannon: Which made it three days shy.
Shannon: Because we would have been two days shy, but we canceled.
Jeff: You just said one day shy.
Shannon: No, I said three days shy. But anyways, so.
Greg: Close enough.
Shannon: Yeah, we were close. Couldn't take it anymore, though. By the time we got to the last stop.
Greg: Get me home. Give me my bed.
Shannon: I was like, we're only 63 miles from home. I just want to get home and start unpacking. So, yeah.
Greg: Well, I messaged you, I think, halfway through. I was like, you guys are going to be missing.
Greg: I was like, hey, let's do something. You're like, no, not until April.
Greg: April. I was like, damn, damn.
Greg: That was like mid-febillion, middle of February.
Greg: Or March. In March, maybe?
Shannon: Yeah, probably.
Greg: It was probably when this thing happened at work.
Shannon: Yeah, yeah.
Greg: I wanted to be like, hey, let's go.
Jeff: So we thought we were gone long enough that we'd come back to spring.
Jeff: And it seemed like it for a little bit, but then it got cold again.
Shannon: And it snowed.
Greg: The weather's weird. This is a weird one.
Jeff: We're on to the next beer. Hurry up.
Greg: Do you want to...
Shannon: We are? I didn't drink it that fast. I'm trying to...
Greg: I would smell this before you have a taste. This is from Burial Brew Brewing.
Greg: This is the Garden of Earthly Delights.
Greg: Oh, you already tasted it?
Shannon: No.
Jeff: No, she still has the last beer.
Greg: Oh, yeah. You're wearing a Burial Shirt.
Shannon: I am wearing the Shirt.
Jeff: The dump bucket's right there behind you if you want it.
Shannon: I don't really want to dump it.
Greg: Oh, you're drinking it right away. Don't you want to hear what it is?
Shannon: Which one are we doing?
Jeff: Garden of Earthly Delights.
Greg: Garden of Earthly Delights. This is a barrel-aged golden sour with carrot,
Greg: coconut, curry spices, and vanilla bean. Wow.
Jeff: Yeah, they do crazy shit at burial.
Greg: The melange that Rachel Morris, who is the blender, the head blender they call
Greg: her, selected was carrot, flaked coconut, madras, curry power,
Greg: Madagascar, vanilla bean.
Greg: And I guess this is with a sour that begins as a clean blonde ale fermented
Greg: with house mix culture, aged in oak barrels for over a year.
Greg: So they have their own like souring program.
Greg: That's a...
Jeff: I think it's curry is like the weird thing on the nose, right?
Greg: The curry is the curveball.
Jeff: What I'm smelling if I wasn't trying to if I didn't know it was in there I would
Jeff: say like lime like lime peel or lime zest or something like that I.
Greg: Think that's a good call I don't think you'd be able to kick curry at us like
Greg: that's why it's a total curveball but like you can see where it's causing.
Jeff: The I would think that's weird lime like the maybe it's black lime you know
Jeff: like you know I would try to be fishing around oh that'd be a good.
Greg: One yeah or preserved lemon.
Jeff: There's the kind of funk in there is probably a lactic funk and it is coming
Jeff: across a little i i don't want to say this because shannon probably not going
Jeff: to want to drink it but it's a little curdled cheesy thing and like the nose.
Shannon: See i'm thinking jam.
Greg: I very.
Shannon: Yogurt thing going on there.
Greg: There's clearly a lactic thing but there's also some i think there's also some
Greg: citric acid in there so like that there.
Jeff: There's a combination of things that you'll like there
Jeff: okay um it tastes
Jeff: like that lime's carrying through now now i'm thinking like this
Jeff: is like a key lime pie is absolutely no i'm screaming it in my head the lime
Jeff: vibe is carrying through now it tastes like like a key lime pie like i'm tasting
Jeff: like the graham cracker crust i'm tasting the the whipped cream like that that's
Jeff: where this is taking me even though that's not this beer i.
Greg: Tell you the really smart thing here. The thing that I'm tasting all the way
Greg: through and the thing that kind of balances it is the vanilla.
Greg: Yeah. That kind of, it's steady and it kind of, it just gives sort of a,
Greg: I don't know, a lifeline for all the ingredients to sort of attach to. Yeah.
Jeff: Can you pick out carrot at all?
Shannon: Not one bit. Not even a little.
Greg: Only in the sense of, you know, it probably added some sugar.
Jeff: You know what? Maybe. See, I'm not getting carrot. What I'm getting,
Jeff: if I look for carrot, is the Indian dessert that's shredded carrots with cardamom.
Greg: Right, yeah. But I think that's more the curry that you're tasting.
Jeff: Yeah, but what I'm getting from that is more closely related to cardamom than the carrots, you know?
Greg: Mm-hmm. Yeah, I mean, like, cooked carrot doesn't taste like a raw carrot anyway.
Greg: In general, carrots are used mostly for their sugar more than anything else.
Greg: So I figured that it added some sweetness and maybe a vegetal note.
Greg: But, yeah, I'm not, I wouldn't be able to pick out a carrot at all.
Jeff: And coconut's pretty subdued, too.
Greg: I think it's there if you really, really look for it, but I think I also could just be making that up.
Shannon: I really think that you called it right from the very beginning,
Shannon: and that's key lime pie. I mean, that's what I taste.
Jeff: That's what it tastes like to me, but that's not what's in the ingredients.
Shannon: I know, but that's what I taste. It's screaming key lime pie that has a really
Shannon: delicious cream topping.
Jeff: Yeah, it reminds me of— Topping.
Shannon: Like very, very—.
Jeff: We had a key lime beer from Woven Water, and it reminds me of that.
Shannon: This was better, I think.
Greg: If you didn't know it was curry, you might think like a lot of nutmeg because
Greg: there's sort of warming quality to it.
Greg: But like, I think the curry is a really interesting dimension that is not going
Greg: to be on your typical key lime pie.
Greg: But it makes me want to think, well, let's get some really fresh curry powder
Greg: and put it onto a key lime pie and see what that tastes like.
Greg: Because it works. It's a combination of flavors.
Shannon: Something. Yeah.
Jeff: And curry is just a blend of spices right it's like turmeric and cardamom and
Jeff: probably some other cinnamon coriander cumin.
Shannon: Makes sense then because it does have even though it really to me just screams
Shannon: key lime pie it does have something subtle in it that just tastes like a mixture of spices.
Shannon: I can't pinpoint curry, you know, there's no way I, yeah.
Greg: Just impossible to place.
Greg: Knowing it, you can pick it out, but without knowing it, I don't know how you'd ever like comes at it.
Greg: So why would you ever assume, oh, someone put curry in this beer?
Jeff: Yeah. Yeah. No. It's still like, oh, there's a graham cracker in this beer. It's so crazy to me.
Shannon: And almost like if you went to a specialty bakery and got their homemade graham
Shannon: cracker crust, you know,
Shannon: that had whatever spices that they would put in it and made the key lime pie with that.
Shannon: It went a little heavy on the ice face. Because the graham cracker crust, I get it. I can taste it.
Shannon: But it tastes like just this really delicious graham cracker crust.
Jeff: We've had a lot to say about this beer. This is sure something.
Jeff: Burial's great. We've been there three times. Three times?
Shannon: Three separate occasions, multiple times, I think.
Jeff: Yeah. It's just they have so many beers on tap. They have so many ingredients
Jeff: in each beer. The biggest problem is that they have, you know,
Jeff: they might have 30 beers on top.
Shannon: Decision paralysis.
Greg: Yeah.
Jeff: 12 of them are Imperial Stouts.
Greg: You know? That's hard to do because having a bunch of Imperial Stouts is just...
Jeff: There's ones with Oreos. There's ones with, you know, cookies.
Greg: It sounds like the perfect day, but you also realize that, you know,
Greg: three and you're going to be like, oh my God.
Jeff: Exactly. And I just want to try, like, a traditional, like, Russian imperial
Jeff: stout made in England, like, from them just to see what it's like,
Jeff: but you'll never get anything close to such a boring ingredient list, you know?
Greg: It's interesting because we've always talked about beers that tell a story.
Greg: This beer is not telling me a story. It's just being very interesting.
Greg: There's not a journey that I'm going on.
Jeff: No, it doesn't really progress, really. I mean, other than you getting more
Jeff: accustomed to the tartness.
Shannon: And I don't even think it's tart to me. It's not tart. It's just really flavorful.
Greg: Yeah, I mean.
Shannon: As long as you like key lime pie.
Greg: There is that. If you are against things that are sour, you won't like this.
Greg: This does have, I think, a pretty strong sourness to it. Not overwhelmingly so.
Greg: But getting into that Sour Patch Kids area.
Shannon: Yeah. It's not puckering sour.
Greg: Yeah. But think about fresh lemon.
Shannon: Mm-hmm. Or lime.
Greg: Yeah.
Greg: Feels more lemony to me for some reason.
Shannon: Really? Yeah. I love this.
Jeff: It's good. It's really good.
Greg: This is so unique everyone should try this. Come on, guys. If you can somehow get your hands on it.
Shannon: If you can get to Burial, you should definitely go. Burial and Dissolver.
Shannon: In Asheville. In Asheville, yes.
Jeff: Next time we go back, we'll have to go to the Burial Farm.
Shannon: Can we stay there?
Jeff: Not unless you ask.
Greg: Can you live on the farm?
Shannon: No, I mean like Harvest House?
Jeff: No, they don't have Harvest House.
Shannon: Dang it.
Greg: All right. So is this the dirty couch?
Jeff: No, we're going to save that one for later. This one's the Purpose Brewing, the Small Trekker 10.
Greg: Okay. This was the one that had trouble finding.
Shannon: I'm still savoring this.
Greg: This is another sour, so this should be interesting. This is Purpose Brewing
Greg: Small Trekker number 10.
Greg: In fact, on that number, there is, I think it's some 50 out of 200 something
Greg: bottles. So the other, so there are other signs.
Jeff: 50 of 156.
Greg: Yeah.
Jeff: It was bottled on June 26, 23. So it's almost two years old.
Greg: So at a 150, so that means there's potentially 155 other bottles of this,
Greg: assuming that this is the only one that's ever been opened. Yeah.
Jeff: We had a great, so Purpose Brewing is Peter Bukart's new place,
Jeff: right? We decided to go solo.
Jeff: We stopped in there. They are a Harvest Host, but they only can do like vans,
Jeff: like they don't have room for a camper kind of thing.
Jeff: Harvest Host is, for people listening who don't know, it's the app that Chad
Jeff: and I use when we go camping to camp at all the breweries and wineries.
Shannon: Which is great because we can drink as much as we want and walk across the parking lot to our bed.
Jeff: Yeah, so we decided to stop in there. Peter wasn't there, but the bartender,
Jeff: who was their blender, she was great. Like we just hung out and talked for a
Jeff: while, tried everything.
Jeff: And I believe this is what she recommended we should bring home.
Greg: Let me ask you a question. What do you do about the next day?
Shannon: Well, it depends.
Jeff: When you're harvest testing?
Shannon: When we're harvest testing. So if it's on a weekday, on a workday.
Greg: I'm more thinking about the state of your head.
Shannon: Oh, we're fine. We don't drink until we're like hungover and miserable the next morning.
Jeff: There's a big gulf between being too drunk to drive and being.
Greg: I agree, but especially at our age, I feel like there's not,
Greg: unless I am, like, there was a trick I did in Korea where you eat a couple energy
Greg: drinks and lots of water, and you were fine.
Shannon: So I will admit that we have an entire bag full of doses of liquid IV.
Greg: Okay, perfect.
Shannon: And i did mix those up and i actually did it before i went to bed i think it's an absolutely,
Shannon: a couple of times when i knew i had you know like yeah i probably had too much
Shannon: and i'm not going to feel real great in the morning i did that and there were
Shannon: a couple of mornings but the first.
Jeff: Night on this trip.
Shannon: It was the first night we went overboard that was that was.
Jeff: Crazy The brewery closed at 930. We left the brewery at quarter to one.
Jeff: We were hanging out with the bartender and just kept on partying.
Shannon: Yeah, she was great. She was, I mean, we made it worth her laugh.
Greg: Those were fun nights with the next day.
Shannon: We tipped her very, very nicely. But it was so much fun to just hang out and
Shannon: talk to her and, you know, get to know her. and then just drink beers and she was really she was fun.
Greg: I mean did a lot of drinking in korea but never had
Greg: a painful hangar maybe
Greg: like the tiredness but never any pain because we every time we like we pre-gamed
Greg: with with like an energy drink and lots of water and then we you know in the
Greg: mid did like water too so we really yeah you know work the system well.
Shannon: And anybody who knows me knows that i drink at least as much water.
Greg: That's true you always have your water i.
Shannon: Always i if i leave the house without water i'll have a panic attack i always
Shannon: have water on me and when i'm drinking, alcohol especially,
Shannon: I'm drinking at least as much water as I—usually it's double the water to the alcohol intake.
Greg: You'll wake up during the night a couple of times, but believe me, it's worth it.
Shannon: Yeah. Well, my age.
Greg: That's going to happen regardless.
Shannon: All right.
Jeff: So, small trekker, we learned this at our time there, it's a Flemish phrase for—.
Shannon: We're still on purpose, right?
Greg: Nope. Oh, yes. Yes.
Shannon: Okay.
Greg: Yes.
Jeff: It's called Small Trekker.
Greg: But this is the Small Trekker.
Shannon: Oh, I'm sorry.
Jeff: It's a Plemish phrase for kind of the, when you make a face.
Jeff: Like, so if you drink a sour beer and make a face, it's kind of what it's for. Oh. What it stands for.
Shannon: It's so sour.
Jeff: I think there's a more nuanced, like, in more words, you can describe exactly
Jeff: what it means, but the vagueness is.
Jeff: like when you're maybe not puckering, but like, oh, or, you know,
Jeff: but some kind of introspection phase kind of thing.
Greg: It's, it's having a tough time comparing to the last one because it's kind of
Greg: like the last one, but with some similar flavors, but just not nearly as complex.
Greg: But that's just, and that's not to say that it's bad. It's just,
Greg: it's running against something. It's trying something way different and out there.
Jeff: Yeah. Drink a bunch of water. The aroma for me is probably like apricot or maybe
Jeff: like candy peach rings or something like that. But it's very subtle.
Jeff: Like I had really had to dig deep in the glass to get that aroma.
Shannon: I haven't tasted it yet. I'm just, you know, sniffing it.
Shannon: And if you didn't tell me it was purpose, I would have sworn that you just handed
Shannon: me a beer from Hill Farmstead.
Greg: Just from the aroma?
Shannon: Just from the aroma. Just because it's a very subtle.
Jeff: Oh, just because they do a lot of subtle sours and things?
Shannon: Yeah.
Jeff: That makes sense. I mean, from experience you've had, yeah. You're not wrong.
Jeff: I mean, when you move on to taste this.
Shannon: Yeah, I have not tasted this yet.
Jeff: As long as you get off the ledge of the burial. I think there's some really good stuff in here.
Shannon: Well, I drank a lot of water.
Jeff: It's, you know, burial was 11. This one's at a six or a five and a half, you know, in volume.
Jeff: But if you can get into there, I mean, it feels like it has that apricot kind
Jeff: of sourness. I have to take another sip.
Shannon: All right. It's time for me to sip.
Greg: I do. Yeah, I taste the apricot. I think it's a good.
Jeff: It has a really cool body to it to me. It's like it's a thinner.
Jeff: It's I guess it's thicker than I would expect for like a wild ale like this.
Jeff: But it's not thick. But it's a little, just a little more viscous than watery.
Jeff: And that is notable to me.
Greg: The last thing I had were three gulps of water. So it's definitely more viscous than water.
Shannon: I almost got a...
Shannon: The sparkliness of, you know, soda, it was almost...
Greg: It does have a sharp kind of carbonation to it.
Jeff: There's a kombucha thing going on.
Shannon: Yeah, carbon. Thank you. The word was gone. It was completely gone.
Jeff: But because of the fruity flavors, it reminds me of kind of like a kombucha, too.
Shannon: Uh-huh, yes.
Greg: Yeah, that's a good call. I like that. Hear this in the most positive way possible.
Jeff: Sure.
Greg: I was going to say something that normally you would think...
Jeff: I've hurt my feelings.
Greg: No, no, no. It's something that in greenery you would say no,
Greg: and you would also think off flavors of it. Cabbage.
Shannon: Cabbage?
Jeff: I'll look for it.
Shannon: Okay.
Jeff: I was just noticing on that last sip how it's a little more minerally.
Jeff: There's a little bit of like a chalky or a lime kind of thing going on.
Greg: That may be part of what I'm tasting there, because I think that especially
Greg: like fresh green cabbage can be...
Shannon: Yeah. Very...
Jeff: Yeah. The last sip was coming across a little bit like a limestone dust or something like that.
Shannon: I have to tell you, your phone matches that cup.
Greg: The color is exactly, yeah, it's like, on the side.
Shannon: On the side. Now turn it, turn it, yes.
Greg: Yeah.
Shannon: It's just, mm-hmm. Yeah, so, we're not high. No, well, I'm not.
Shannon: I don't know about you, but I'm not.
Jeff: So, I probably should be. I have an idea for a new product, Greg,
Jeff: that I'm going to try to, I think I'm going to sell the designs for.
Jeff: But it's this leather, it's a wrap for.
Greg: Don't tell me any of your sex shit.
Jeff: I need to start making leather sex shit is what I need to do. I'm not there yet.
Shannon: Oh, he's got leather straps. Look at these leather straps.
Greg: I know.
Shannon: I wasn't going to ask. I mean, it's only sexy for Shannon. You're like,
Shannon: why did they leave them in the kitchen?
Shannon: I know that there's nobody living in the house anymore besides the two of them, but come on.
Greg: Look, I get it. Every room is a new adventure. I understand.
Shannon: Yeah.
Jeff: So, it's a, you know, since Shannon's always carrying these tumblers around,
Jeff: these giant stainless steel tumblers.
Shannon: The Brumades are my favorite, just so everybody knows. They are the best.
Jeff: Yeah, I do.
Shannon: Literally the best.
Jeff: I like to make a little strap thing for it so you can carry it.
Jeff: And since these things are having a moment, you know, all these Stanleys and
Jeff: shit, I think I'm going to try to, like, sell these.
Shannon: And I will, I will, let me model.
Jeff: I don't think Greg cares all that much.
Greg: One thing that I was explaining to another friend of mine, and you should know
Greg: this by now about me, I have no aesthetic sense at all.
Greg: I don't like... Megan, who was recently on... Not recently, but she was on the show.
Greg: Yeah, it works. It looks kind of Indiana Jones-y.
Shannon: Yes.
Jeff: Very Indiana Jones-y. There's the commercial.
Jeff: We'll have you, we'll get you a big fedora, and you'll be running around the
Jeff: backyard dodging a giant boulder.
Shannon: I have always wanted a fedora.
Jeff: Oh. I'll make you one. How hard can they be?
Greg: So I went down to their basement. They recently had a remodeling of their basement,
Greg: and she's like, did she notice all the Dave Matthews posters? And I was like, no.
Greg: I would never notice that.
Shannon: Where was this?
Greg: I'm sorry. Just a friend's house. And did you notice this stuff that was on the wall?
Greg: And I was like, I mean, unless it's pointed out to me, that just completely
Greg: escapes my field of vision. It's like, it's just, it's not there.
Shannon: So you didn't notice a sign I made specifically for you behind your back?
Greg: I absolutely did not. Welcome, peeps. That's definitely made just for me.
Shannon: Okay.
Jeff: Yeah, so I don't know, I was working on putting together a couple of different
Jeff: designs, but I ordered like all the popular stainless steel tumblers,
Jeff: the Stanley, the Brumate, the Kisskind, the Simple Whatever,
Jeff: the Yeti, so I can get the patterns for them.
Greg: Hey man, if you figure out how to be the next MyPillow guy and then find a next
Greg: political cause to waste all your money on and become destitute again.
Shannon: Oh, this one doesn't have the keychain holder on it.
Jeff: No?
Shannon: Some of them have a keychain holder, too. A clip that you can clip your keychain
Shannon: to. This is going to sound weird.
Greg: Do you guys have an adapter for this? I'm almost done on batteries.
Greg: I didn't realize how uncharging.
Shannon: What is it? A C? Do you need a C?
Greg: Just a charge. Just a charger.
Shannon: A C charger?
Greg: Yeah, it's a C. Or I could do it.
Shannon: I mean, I can plug it in to the wall.
Greg: Yeah, anything to plug it into the wall.
Shannon: Or C. Okay, I'll be right back.
Greg: Either or, because I got this.
Shannon: Stay tuned.
Greg: So I'll.
Shannon: Be right back bring.
Jeff: It back empty.
Shannon: Oh shit man forcing the alcohol on me tonight that.
Jeff: One's only like 5% you're.
Greg: Fine such a I apologize for the for the interruption of this show but running low on bats alright.
Jeff: We're going back to Hop Farm we're going to do Fortune Seeker this is their West Coast double IPA.
Greg: So this is going to be a kind of smack in the face from everything else.
Jeff: Oh we'll save you some just get the charger woman.
Greg: It does mean that i don't i don't get upset when people don't notice my shirt.
Jeff: I did see your shirt i didn't i couldn't.
Greg: I'm gonna stand up.
Jeff: Yeah i saw the green things like me i i'm not sure okay it's godzilla with a
Jeff: pizza i don't understand the rest of it.
Greg: Green things like me read out.
Jeff: The whole thing like round things like this yeah so godzilla likes pizza scott
Jeff: hasn't seen yes and there's some korean words.
Greg: These are actually japanese okay i believe
Greg: these are not even they're not even words to sort of sound like it's though
Greg: i believe that it's green and round okay thank you but yeah so this is the the
Greg: shirt that i have and i'd love to try to explain to you what the heck this means okay because it's,
Greg: hilarious and in, and there's an interesting, like weird story behind it.
Greg: Well, I mean, interesting in that it's podcast that I listened to.
Greg: This is by far their number one, the number one thing they've ever sold for
Greg: some reason. Everyone loved it.
Jeff: Okay.
Greg: Have you heard of Comedy Bang Bang?
Jeff: Yes. Oh, wait. Scott Ackerman.
Greg: Scott Ackerman. That's the Scott from Scott Hasn't Seen.
Jeff: Ah. Gotcha.
Greg: It plays, it's not just about the shirt, because there's also something that
Greg: I've been doing similar, that the show has inspired me to do.
Jeff: Okay.
Greg: So there's more to talk about than just that. But I do want to wait until Shannon
Greg: comes back, so we can also talk about the beer.
Greg: but I want her to get the understanding of this too.
Greg: But yes, the show is called Scott has to depict that it's a,
Greg: it's Godzilla holding a pizza and it says green things like me,
Greg: like round things like this.
Greg: And it is inscrutable.
Greg: If you have never, if you've never heard the podcast, it's just like,
Greg: that is a meaningless statement.
Greg: What does that mean? People notice Godzilla, but I do know that if somebody
Greg: sees this shirt and says hey I know that we're gonna have a lot to talk about.
Jeff: Okay is it something I mean so in comedy bang bang they have phrases that they just keep doing.
Greg: Again and again and again and again and again the thing is that comedy bang
Greg: bang is better about it than fans are comedy bang bang they do it for like 30
Greg: 40 episodes, and they stop, and then fans keep doing it.
Jeff: Oh, okay.
Greg: They get that it's a bad idea to do things over and over again.
Greg: It's been. They don't do that anymore.
Jeff: No, no. It's been a while.
Greg: No, they like...
Greg: You will hear, I don't think they've done it in a hundred plus episodes.
Greg: That means that it might come up one episode and they might do it.
Greg: But otherwise people say it's been all the time and nobody says anything.
Greg: Like they, they're very careful not to overdo, not to overshoot their load.
Greg: But so have, so Shannon, have you heard of the podcast Comedy Bang Bang?
Shannon: No, I have not.
Greg: So it's a comedy podcast and the guy who runs it is this guy named Scott Ackerman.
Greg: And it's a pretty popular podcast in the like LA comedy scene.
Greg: there was a comedian that he invited
Greg: on called his name is uh sean distin and
Greg: he used to do these characters that would always bring
Greg: up teenage britain ninja turtles and scott had never seen teenage britain ninja
Greg: turtles so actually over like the pandemic they did this podcast called we have
Greg: to stop talking about tmnt on on cbb where scott had never seen any of the turtles
Greg: so they went through and watched all of them and brought on guests cartoons.
Jeff: The movies both.
Greg: Everything okay and brought on you know
Greg: different celebrity guests to to also partake and
Greg: talk about this stuff and then they decided to do
Greg: a podcast of movies that's got to see now in in in the intro to the podcast
Greg: they say the podcast that explores the the the movie blind spots of deranged
Greg: human beings scott auckerman and the reason why they say deranged well there's a couple of reasons,
Greg: but one of the reasons why they say deranged is, so Scott is, among other things,
Greg: he's been known as a Hollywood script writer, a puncher, you know, a.
Greg: Yeah, he punches up scripts, what they call that. For some reason, I can't think of the name,
Greg: yeah but um he has
Greg: seen a lot of movies but there are
Greg: some particularly big ones that he
Greg: hasn't seen and some stuff that
Greg: he's avoided and so there's a combination of
Greg: really interesting stuff that he watches for the first time talks about and
Greg: like bolt and shit and in this case this was Jack Quaid came on and he brought
Greg: Godzilla from 2000 from 1997 that then which was a piece of shit and and they
Greg: they just you know talked about how terrible it was throughout the whole thing but,
Greg: there was a joke that came up where they said because they were getting you
Greg: know silly at the end they're like well you know shouldn't Godzilla he's in
Greg: it's New York in that movie shouldn't he.
Greg: Recognize the Teenage Mutant Ninja Turtles were there?
Greg: And if not that, shouldn't he at least give a little something to them?
Greg: Maybe hold up a pizza and green things, say something like, I like round things,
Greg: and then one of them said, green things like me like round things like this.
Greg: And it was really funny. They said, let's make a shirt.
Greg: Nothing came of it until they did their wrap-up at the end of the year.
Greg: they had Jack Quaid call in and give a message and saying, we really should do that shirt.
Greg: And they just thought it was hilarious. They put the shirt out.
Greg: And yeah, this is like the number one selling thing they ever did.
Greg: It's really, it's just for some reason, it's,
Greg: listen to the show like i said that explanation was long
Greg: but that whole thing like makes
Greg: sense and it's also just they also have shirts like they had lauren lapkiss
Greg: on when they did a teenage turtle one and for some reason they had a shirt that's
Greg: splinter that you know the rat from and says the future is female and has splinter
Greg: it's just like it makes no sense see.
Jeff: If that shirt if if they if godzilla had like an eye mask on or a belt with
Jeff: like a buckle with a g on it then i kind of tied it in but.
Greg: The thing is you're really not supposed to get it like i want i want to find
Greg: the person who sees this shirt and says hey you're i'm you're a fan of the same
Greg: kind of stuff i'm a fan of we have a lot to talk about gotcha.
Jeff: All right so we got this beer so getting warm in our glasses,
Jeff: the fortune seeker from Hopfarm. It's a West Coast double IPA. Yes.
Greg: Well, it's good that they got it warm, although it's been out for a little bit, but that's fine.
Shannon: It's not as golden. It's much darker in color than the...
Greg: It's more bronzy.
Jeff: Yeah, it's more bronzish. It has, the aroma has this kind of citrus fruit thing going on.
Jeff: It's a mix of orange and grapefruit, I would say.
Jeff: Seems like everything that so far seems that this is like, you know,
Jeff: like first, second generation West Coast IPA.
Greg: Yeah, this is what they were trying to do from, if you look at the label,
Greg: it seems like that was what they were aiming for.
Greg: They were not, they didn't want to do a hazy.
Greg: They wanted to do something that was West Coast-y, but not like Bitterbomb.
Shannon: Ooh.
Jeff: Talus Cryo Chinook Azaka.
Shannon: Chinook, that's what I'm tasting.
Jeff: Chinook's usually really piney and bitey. It is.
Shannon: It is.
Greg: I taste the Chinook there.
Greg: it's the it's the resiny note.
Jeff: I think that the talus that cryo treatment on it is probably making it a little less,
Jeff: bitey a little less bitter maybe can I see the a little more it's a little more
Jeff: juicy up front than I would have expected for you know a Chinook forward beer
Jeff: so I think the talus is playing into that definitely.
Greg: Has that that west coast was that me? it may have been me I don't know no that.
Shannon: Was actually me.
Greg: I hope.
Shannon: That wasn't heard on there.
Jeff: Yeah I cut it out don't worry about.
Greg: It yeah yeah I will go cut it out Yeah.
Jeff: He's not cutting this out, though, so.
Greg: 8.5%, it's got that West Coast, like, this is a big beer IPA stuff, you know.
Greg: So this is not a hazy at six. This is, you know, nearly nine.
Greg: So this is hitting you right away.
Shannon: I love the label.
Greg: Yeah, it's got a gold miner, a cartoon gold miner rushing on a little. Yeah.
Jeff: It reminds me of the old Tommyknocker label, so it seems derivative of that.
Shannon: Knocker.
Jeff: It's a shitty brewery that you've never had. Oh, okay.
Greg: Icaro's Art, so it's not AI. At least it's somebody who's paid for it.
Shannon: Yeah, it's a great label.
Jeff: Fortune Seeker.
Shannon: No, I mean, it's just,
Shannon: Yeah, it's a really good label.
Jeff: Yeah, the bitterness isn't too high on this one. It's there.
Jeff: The Chinook's not biting too hard.
Jeff: I think blending it with the other hops is kind of making like a beer that kind
Jeff: of feels like an older generation, more palatable for a modern generation.
Greg: Yeah, but this is like, this is a double IPA. This is a, you know,
Greg: one of those. And it kind of falls into the same critical area where you would
Greg: expect a double IPA to fall into in today's world, which is not very high.
Jeff: It has a malt, a bigger malt backbone than a lot of the, like the California West Coast, I would say.
Jeff: Yeah, for sure. It was more like, you know, even historically,
Jeff: this was more, you know, somewhere like maybe Colorado double IPA or,
Jeff: you know, Midwest or something.
Greg: Colorado feels right. Yeah.
Jeff: Kind of like...
Shannon: Well, it's inspired by the California Gold Rush.
Jeff: The Great Divide. They're double. Or Avery's Maharaja or something like that.
Greg: One of those Denver breweries. If you say a couple of them, I can pick out which one.
Jeff: No, I'm drunk like...
Greg: Although Avery is kind of close.
Jeff: Avery's kind of close. I'm trying to think who else makes big double IPs out there.
Greg: No, there was. I think this is a brewery that's gone, too. Yeah.
Greg: So, I mean, there was Blobbity Bloobity and Flippity Flobbity.
Shannon: It's really interesting because when I go to a brewery, if they actually have
Shannon: the hops, a list of them. Breckenridge.
Greg: Sorry. Oh, there you go.
Shannon: If they have, you know, descriptions of the beers and list what the hops are,
Shannon: if it has Chinook on it, I won't even look at it.
Greg: With Simcoe, very, very hesitant about picking up a Simcoe.
Shannon: This, though, I like this.
Greg: It's not, like you said.
Shannon: It's, one of you said, it's not too in your face.
Shannon: It's there. It's definitely there the minute you take your first sip.
Shannon: but it's not it's not so strong that it turns me off which is,
Shannon: pretty high because I mean that's pretty good because normally I would say absolutely
Shannon: not I can't drink this I think that.
Greg: It's a beer from the 2000s that has been designed by people from the 2020s like
Greg: they know how to tame some of those excesses they did a good.
Shannon: Job they did,
Shannon: The brewer there, is he, she, a new, I mean, is this the same brewer that's been there for?
Jeff: Well, Malcolm's not brewing there. Matt's probably, I don't know who brews there now. I was just.
Shannon: Curious because it seems like the last time that we did any of the Hop Farm
Shannon: beers, which, I mean, probably last year at some point.
Greg: It's usually when I bring them because it's been a joke.
Shannon: I'm trying to think of, I mean, I know we've done some in the past,
Shannon: and I've not been as impressed. I'm impressed with the hot farm beers that we've had tonight.
Greg: They've been, they both have been, you know, very, they've been trying to do
Greg: classic styles with a, maybe a new twist or at least with the,
Greg: you know, modern ingredient twist.
Greg: And in a way that I think works, I was happy to see a sort of West Coast IPA
Greg: there that was, you know, just, that was not a hazy. I was happy to see something
Greg: like that, and I wanted to try it.
Greg: And I figured even if I don't like it, at least there's that Hop Farm 20%,
Greg: like that stuff that I like that will keep it okay for me.
Greg: But I think it's not bad. So that's good for the three that I have in my fridge. Yeah.
Shannon: Yeah. For sure.
Jeff: All right. Let's move on. I'm not ready.
Shannon: The show's dragging.
Jeff: Let's go. Okay.
Greg: So one of the things that this show has, that Scott hasn't seen,
Greg: has got me to see is some movies that I haven't seen. Okay.
Greg: I talked about how I saw Seven Samurai, and I loved it. Like, that was so good.
Greg: And that's Kurosawa. So 50s.
Greg: Amazing. A long movie. So, like, you got to be ready for it.
Greg: It's like three plus hours, and there's intermission. but every superhero movie
Greg: every team-up movie all builds from this like you can see the blueprint that
Greg: this was establishing and there are some weird like you know it's a little slower than
Greg: a movie today would be but man the you get to know these characters and then
Greg: the second half slaps so much it's so good and just like you're you're into
Greg: it and yeah no it's like it's so good Like, I would highly recommend that.
Greg: So I was over at, I think I mentioned I was at Passover.
Greg: I went down to my parents and was with them for at least one night.
Greg: And they were like, we should watch a movie.
Greg: And so I said, I want to watch something classic that I haven't seen.
Greg: And I picked The Graduate.
Shannon: The Graduate. What year?
Greg: I believe it's 67. Okay. Dustin Hoffman. Oh, okay.
Shannon: Yeah.
Greg: And pretty, pretty famous, like movie, well considered, considered a pretty classic movie. Yeah.
Greg: we're enraptured by it. I appreciated how some of it was, but man,
Greg: did I not like the movie. Okay.
Greg: My mom, it was really weird. My mom was like, she was rooting for the guy.
Greg: I was like, the guy that Dustin Hoffman plays is a schmuck and just like an asshole.
Greg: And in no way was I rooting for this guy.
Greg: I don't want to, like, I don't want to, you may see it at some point,
Greg: so I don't want to like, you know, get into everything,
Greg: nor do I know if I can, if I can, thank you, if I can explain to you the movie
Greg: in a way that will not stop the show in its tracks more than it already has.
Greg: But I was just not impressed by the storytelling.
Greg: It was very much a movie of its time. My parents loved it, but they kept saying
Greg: about how if you lived in that time, you'd feel it. So there's something about
Greg: that that I think plays a role.
Greg: And I can accept that, but it did, you know, I had to fight with my dad a little
Greg: bit on it, but eventually he agreed with me that, yeah, it's not a timeless movie.
Greg: A timeless movie should, it doesn't matter.
Jeff: All right. So this is from Dirty Couch Brewing. This is their Wallambic.
Jeff: It's a spontaneously fermented beer in oak barrels.
Jeff: WA probably stands for Washington, so a Washington Lambic.
Jeff: we visited this brew when we were out in seattle the last time we were out there
Jeff: this place was doing a lot of really good stuff yeah and it's a bold name dirty couch brewing maybe.
Greg: It's named after a particular dirty couch maybe the one that.
Jeff: Got the story okay was the owner wait wait wait it.
Greg: Was the one that jd vance no we're talking about.
Jeff: Seattle washington so no no jd vance couches no it just it's kind of like the
Jeff: you know you want like to you know you want the brewery to be so comfortable
Jeff: that it's like crashing on your friend's dirty couch you know that kind of thing so wasn't it.
Shannon: After stories of crashing on friends dirty couches or something i can't remember.
Jeff: The actual some kind of of meme in the friend group or something yeah some kind
Jeff: of there was something What.
Greg: It reminds me of is, way back in the 80s, Marvel Comics did a thing that they
Greg: tied in with a bunch of toys.
Greg: And they researched what to name this, like, tie-in, and they picked the things,
Greg: the two things that were, the two words that seemed to be the most popular things
Greg: that would draw attention to it. Secret Wars.
Greg: didn't actually mean anything in the sense of the comic it didn't
Greg: there were no really secret wars but they named it
Greg: secret wars because that's what the marketing said
Greg: it would draw in the most attention of boys aged like eight to twelve and okay
Greg: dirty couch makes me wonder if there was like a similar kind of what two words
Greg: when you bring them together would bring the it's a weird like I probably wouldn't.
Jeff: Have gone out of my way to go there if it wasn't, like, highly,
Jeff: like, I usually go on, like, Reddit. Yeah, I don't think it was a successful campaign.
Greg: I just was like. I go on, like.
Jeff: R slash beer for a city. And there's always a post, like, what are the top breweries in this town?
Jeff: And you just kind of troll through that. And that's kind of the go-to.
Jeff: So this is Willambic. It pours the golden.
Jeff: Pretty clear. 4.9.
Greg: So this is a mix of multiple barrel-aged wild ales from 8 to 22 months.
Greg: So they, this is not like one, this is blended.
Jeff: So a Lambic, a traditional Lambic is a three year, a three year,
Jeff: two year, and a one year blended together.
Jeff: So this is probably using that formulation.
Greg: The culture is from harvested from wild strawberries. Oh.
Shannon: And the barrels.
Greg: Were previously used for red wines from Cadence and Chatter Creek Winery. Now see.
Shannon: Okay.
Shannon: But no, I actually, on the nose, no, I'm picking up cherry. Really?
Greg: I smell grapes. I smell grape musk, at least.
Jeff: Grape musk is a pretty good call, I think. Cherry. It's kind of a dusty thing.
Jeff: There's notes of cherry.
Greg: But I think that there's notes of a lot of things.
Shannon: Yeah, no, because I pick up the grape musk, too. Cherry's one of.
Greg: Those things that I think we're really good at detecting. So it's like a lot
Greg: of things sort of can... Moving into the flavor.
Jeff: Or a bit around the cherry flavor?
Greg: Moving into the flavor.
Jeff: There's totally like tart cherry. Is there? Yeah. Like a tart Michigan cherry
Jeff: or something like that. That's right.
Shannon: The second time tonight. Ooh. Mm. You just, what's that word? He made a small trucker.
Jeff: A small trucker.
Shannon: Did I?
Greg: Yes, I guess I did. I didn't like pucker totally, but I was like, ooh.
Jeff: Yeah, no, that's a small trucker right there.
Greg: And it's definitely more sour than I expected. and now see.
Shannon: After your reaction i was expecting i can't get.
Jeff: Past cherry pie now that you've said cherries like the tartness plays in with
Jeff: like cherry pie like a tart cherry pie filling yes i really.
Greg: Wish i could forget you guys i feel like again i feel like cherry is just kind of like,
Greg: of a night an easy point on a map that you can trek around but i feel like it's
Greg: we're not hitting would you small truck around it yes yes i would wouldn't you,
Greg: and there is if i'm trying to check my smells check my smells as much as possible,
Greg: like digging deep into that to see where i can go and now i've gotten like apple,
Greg: because there's a bit of, like, apple thing. Green apple.
Shannon: Green apple, yeah.
Jeff: Green, yes.
Shannon: You're right.
Jeff: Oh, it's funny. That changes, like, what I'm tasting. Yeah. It,
Jeff: like, turned the page on me. Yeah. Green apple.
Jeff: There's peach. Anything other than tart fruits, though. I'm having a hard time,
Jeff: like, finding. I mean, it's.
Greg: All of a kind, right? It's all of that tart, bright nature.
Greg: The weird thing is I'm not so much tasting strawberries. Green Apple Jolly Rancher.
Shannon: I know I brought up Jolly Ranchers in the shows in the past. Yeah, yeah.
Shannon: But I'm telling you, Green Apple Jolly Rancher.
Jeff: So there's no strawberries in the beer. But it's used from strawberries.
Greg: It may have picked up. And you figure that that probably added something to
Greg: the flavor. I guess it's washed off for a lot of strawberries.
Greg: But who knows? I mean, it's probably.
Jeff: Swabbed off and propagated, you know, that kind of thing. It's not like they
Jeff: had a mash. True, and these are wild strawberries.
Greg: So, you know, it could be just some crazy, weird yeast, but...
Greg: picking up strawberry so much i would say that there's even kiwi in there okay yeah yeah.
Jeff: Okay so now i'm actually getting just a big fruit i'm getting the first thing it's a fruit salad.
Shannon: Starting to get a.
Jeff: Little more dusty for me a little minerally you know so it's more than just
Jeff: straight up fruit almost dare i say tobacco like a light like tobacco thing
Jeff: or something i don't know if i would go.
Greg: That far there's definitely a chalkiness there though i'm.
Shannon: Not picking up on tobacco but i'm really stuck on the sour like these sour beers
Shannon: tonight we've gone we've gone overboard like i already had to take some medication yeah to settle.
Jeff: My stomach for the sourness.
Shannon: On the beers tonight i just i'm sorry.
Jeff: About that i didn't realize the burial would be such a big...
Jeff: I should have known, but I didn't realize the berry would be so big. It's a big one.
Shannon: What are we editing with? I just wanted to see...
Greg: Barrel-aged Imperial Stout.
Shannon: Oh, thank God it's not a sour. I was going to say...
Jeff: Bicarbonate-aged Imperial Stout.
Shannon: Imperial Stout with Gaviscon.
Shannon: Just pour baking.
Greg: Soda on top of it. This one...
Shannon: Dirty Couch Fruiting had some of the best beers. And I think it really has to
Shannon: do with the fact that my stomach just can't take any more sour.
Shannon: Yeah, this is really well blended.
Greg: This is a very well put together beer. It is.
Shannon: So I can't fault it. It's not. The beer actually has some really complex, beautiful flavors.
Shannon: I just can't drink it.
Greg: We did a lot of stuff. Yeah, we got two more.
Jeff: Dirty Couches we'll have in future shows. They're all wild beers. This is the only Lambic.
Shannon: We definitely have to space out the sours. Sure. I'm sorry about that.
Jeff: I was excited to try this one. Space out the sours.
Greg: That should be a good name for the show.
Jeff: Space out the sours.
Shannon: Traditional Lambic.
Jeff: And there's a bunch left in this bottle. And since I'm the only one not complaining
Jeff: about being soured out, that's my post-show beer.
Shannon: Damn. There you go.
Greg: There's other sours, though. That's fine.
Shannon: I've got a lot. We can open something new for the post-show.
Jeff: All right. So let me finish this and we'll move on. Oh, Greg,
Jeff: you still got some too. I don't have to do that all that fast. Enjoy.
Shannon: Let me just have this moment.
Jeff: So another movie I recently saw.
Greg: Yes.
Shannon: What's that one? That is Robert De Niro and Al Pacino.
Shannon: Yes. I wanted to see that. No good? Really?
Shannon: Michael Mann directed it very well.
Greg: But man, the female characters were cardboard.
Greg: The plot dragged the characters along as opposed to the characters dictating the plot.
Greg: As I was watching it, I was like, There's a lot of stuff that's really well
Greg: done. I wish this was written by Quentin Tarantino because it would be so much better.
Shannon: See, I remember I.
Jeff: Only watched it once, but I was a teenager back in the 90s.
Greg: Yeah, no, there's some cool shit in there. And also the men are very 12-year-old,
Greg: boy, this is what I care about and that's all.
Greg: And nothing else matters.
Greg: But I also happen to screw lots of chicks on the side.
Greg: kind of very very like almost regressive in terms of like how poorly it is aimed
Greg: at a modern culture and how and how shoddy it was constructed as a as a script through.
Shannon: It together well i mean.
Greg: The action was really cool but just the the structure
Greg: wasn't there none of the none of the stuff that that
Greg: keeps a movie like that keeps you interested in what's happening next and keeps
Greg: you you know hoping that this person that that this thing will happen or that
Greg: thing will happen or that something will resolve this tension is there very
Greg: very poorly structured so two.
Shannon: Of my favorite actors oh i agree and.
Greg: And like the here's the thing De Niro was fantastic in it. Al Pacino was on Coke.
Shannon: Really? And it shows.
Greg: He is overdoing it to an extent that is too broad for some comedies. Wow.
Greg: So, yeah, no, not a good performance for Al Pacino. That's a shame.
Shannon: But kind of.
Greg: Iconic because of how crazy. I mean, how old is he now?
Shannon: Oh, God, I don't know.
Greg: 98. Alexa.
Shannon: How old is Al Pacino?
Jeff: He's 84 years old.
Shannon: I wasn't that far off.
Greg: God damn.
Shannon: 84 years old. He's probably not on Coke. He's probably just kind of. Well, when he was.
Greg: He was on Coke.
Shannon: He actually says in interviews that he played it like he was on Coke.
Greg: Oh, okay.
Shannon: The best way to.
Jeff: Play it is to be on Coke. Yes. All right. So this beer of the evening is Westbound
Jeff: and Down. Is this number six?
Jeff: Barrel Age Double Absence. That is a different aroma.
Jeff: I'm ready for that. This is a beer we picked up. This was when we drove up into
Jeff: the mountains when we landed in Colorado.
Shannon: I have been looking at this beer in the fridge for months now,
Shannon: wanting to drink it. Now we're drinking it.
Greg: 15.9%. Yeah. It comes in a little eight-ounce can. It comes in one of those
Greg: small Coke cans, a little eight-ounce can.
Shannon: Yes, the mini one. Yeah. So just so you know, we do have the extra bedroom and the extra bed.
Shannon: So, you know. I know.
Greg: I'm very, very good about not going overboard because we have so much experience.
Greg: Just want you to know you're welcome.
Shannon: Until we break out the karaoke.
Jeff: Until we break.
Shannon: Out the karaoke. Yes. We should put the karaoke on the show one time.
Shannon: Well, we can talk about some things karaoke-wise.
Greg: But let's talk about this beer. Age 16 months in freshly dumped bourbon barrels.
Greg: I love. Ooh, boy.
Shannon: The nose on this. You get lost in it.
Greg: It's so woody. It is. I love bourbon barrels.
Jeff: So what they actually package is a blend. They had 15 and 28 month versions
Jeff: of this beer and they blended it to get this. Oh, really?
Shannon: Yeah. So, I mean, that's.
Jeff: I'm curious how much that cost.
Greg: How much did the eight ounce cost?
Jeff: Not cheap. I didn't think so.
Greg: I don't remember.
Jeff: But. Yeah. We've had it for a long time.
Shannon: Oh, we got a four pack.
Greg: Oh, okay. Yeah.
Jeff: I want to say the four pack was. 30s?
Greg: Oh.
Shannon: 35 or something.
Jeff: Yeah.
Greg: Definitely.
Jeff: Tons are right. Yeah. Especially for what I'm smelling. But no,
Jeff: so, I mean, you know, you can really dial in what you're packaging for the customer
Jeff: when you have these two imperial stouts.
Jeff: One that's aged and might be oxidized, one that has more, you know,
Jeff: and you're kind of finding the ratio where it's magically delicious.
Jeff: This is going to be magically delicious.
Shannon: You know, we.
Greg: Mentioned that there are some beers on here that are probably really good stuff,
Greg: but, you know, don't necessarily shine under the microscope.
Greg: And then there are beers that are designed for the microscope.
Greg: This is designed to be put on a slide.
Greg: The same way with the burial. Designed to be analyzed, designed to be like,
Greg: to have this kind of investigation.
Greg: Yeah, they had this on draft.
Jeff: At the pub. And it was bonkers good.
Greg: So now here's where I'm smelling tobacco. Okay.
Jeff: So I'm smelling, I mean, first off, boozyness. And for imperial stouts,
Jeff: I need to smell the boozyness.
Greg: At 16 percent, you better smell them.
Jeff: But if an imperial stout doesn't deliver, it could be nine and a half percent.
Jeff: I want it to deliver what I think of English-brewed Russian imperial stout.
Jeff: I want it to deliver this kind of thin kind of feel and a boozy nose. Like, this is.
Greg: Meant to travel and not spoil. Yeah.
Jeff: So that's first off. The, you know, being barrel aged, it's pulling along some
Jeff: vanilla notes. Oh, it's got the vanilla notes.
Shannon: It's got the roasted marshmallow. I'm not smelling anything distinctly oaky.
Jeff: But there is a hole in the water.
Greg: I'm smelling and I'm getting a lot of alcohol just in the aroma.
Greg: Oh, yeah. Like, there's so much volatilization. Not in a bad way.
Shannon: Because some people will hear the word alcohol and not. Not that I was really.
Greg: Like, doing a lot of big tips. It was not that that was, like,
Greg: that's a little too much.
Greg: It started to, like...
Greg: you off it doesn't smell alcoholic but if you are bringing in like huge yeah
Greg: like when you're smelling.
Jeff: A bourbon yeah don't do it right.
Greg: And you burn.
Jeff: Your nose okay so.
Shannon: I'm getting the tobacco notes now on this on the nose i have not tasted it yet i'm letting.
Greg: It just.
Shannon: Sit and see i'm still getting more marshmallow.
Jeff: Than today oh yeah i'm.
Shannon: Getting.
Greg: A a charcoal-y kind of thing or a cook like a like a charcoal grill kind of
Greg: well that would be the charred.
Shannon: Barrel yeah all right guys Just.
Greg: Shut up.
Jeff: And drink this. No. I'm just trying to let it.
Greg: Shut up and drink this.
Jeff: I'm talking, damn it.
Greg: Shut up and drink.
Shannon: That should be the song. Shut up and drink. It's probably already.
Jeff: Well, there's a song from Record Rock.
Greg: Shut Up and Drive.
Jeff: Shut up and drink.
Greg: You'll thank me.
Jeff: Shannon just made a small checker. No, I didn't. That wasn't.
Shannon: It's not a Parker face.
Jeff: It's a face of like, what?
Shannon: It's it's a face of love and desire it's it's desire it's there's satisfaction
Shannon: coffee choc-a-toffee coffee choc-a-toffee i know the toffee's in there for.
Jeff: Sure yes and.
Shannon: The chocolate and the coffee and so much booziness but very smooth almost like very smooth Almost.
Jeff: Like the intensity of... It doesn't taste hot.
Greg: Oh, no, no, no.
Shannon: No, no.
Jeff: I taste a lot of marshmallow on the end. The coffee is kind of like the intensity of like a cold brew.
Jeff: And it's got that kind of creaminess.
Greg: That like espresso creaminess thing. Yep.
Shannon: Oh, my God.
Greg: The viscosity is, you know, nice on this one. Yeah, there's a lot to like about
Greg: this. I think this is a wild beer.
Jeff: Shannon. And it just was, oh my gosh, I think that counts as a wild beer.
Jeff: An oh my gosh beer? It's a wild beer. I think oh.
Shannon: My gosh beer is.
Greg: A better term than a wild beer.
Shannon: Beer omgbs this is an omgb bed i'm good now this.
Jeff: Is super super good westbound and down barrel age double absinthe gotta get
Jeff: it what's the name of the town up in the mountains there it's what are you talking
Jeff: about idaho springs color idaho springs that's it oh yeah.
Greg: Um so look it's like a.
Jeff: Touristy gold rush like you know period kind of town but they got this brewery there Keep in mind that.
Greg: The number I'm going to ask you about means nothing. Okay. I mean, they can.
Shannon: I will tell you that there.
Greg: Are 407 ratings. What do you think the rating on untapped this beer is? Probably a 3.5.
Shannon: Interesting.
Greg: Just because people are stupid.
Shannon: No. And I hate untapped. They're not stupid in this direction.
Jeff: They're stupid on Kolsch's and Pilsner's and Brownells. I don't like untapped.
Jeff: They're not stupid on Barrel-Age Double Imperial Stouts. People that are on untapped do not.
Shannon: They're not, I don't even get on untapped anymore. 4.75.
Jeff: Okay.
Greg: So the actual answer is 4.4. See, I would rate this at least 4.8. Yeah. At least.
Shannon: Yes. Well, you can only rank whole things.
Jeff: Right? You can?
Greg: I don't know.
Jeff: I don't know. Fuck untapped.
Greg: Stupid.
Jeff: Yeah.
Greg: I'm curious, like, because here's the thing, like...
Greg: Rotten Tomatoes. If you look at the percent of a number, that doesn't mean the movie is good or bad.
Greg: What that means is that a majority of people, if it's 100% means that everyone
Greg: who watched it thought you'd enjoy it. 0% means everyone thought you'd hate it.
Greg: It doesn't mean this is the best movie ever. See, I thought two.
Jeff: Out of three people would give this a five and one out of five,
Jeff: one out of three people would give it a four. That's why. I think what you're.
Greg: Not accounting for is the snobbiness. no I think it's.
Shannon: The this is such a.
Jeff: Big bold beer that it should play right into the I mean as.
Greg: A like as a how do I put this as a critic you know there are things that I could
Greg: say about it that could get me in there but if I was just doing a 1 through
Greg: a 5 this would easily be a 5,
Greg: it's not a contest this is up there in the 5s if you think that 5s are going
Greg: to be 20 If you think five is going to be 20% of the beers you have, or, you know, roughly.
Greg: Well, for me, five has a.
Jeff: It's, it's, it's, you know, it's a, it's,
Jeff: you know like or a hyperbole or whatever
Jeff: you know it's not it's going from
Jeff: three to four is not the same distance as going from four
Jeff: to five you know if there's any noticeable flaw in a beer four you know but
Jeff: this one this one brings it now i could imagine if you had this one on tap and
Jeff: it was way cold it might not track the way you wanted to track not at all the
Jeff: other thing you might think is 15.9.
Greg: Is a lot. And maybe they could do better with less if you're really trying to find criticism.
Shannon: But should they rate it on Untap based on that?
Shannon: No one should rate it on Untap. No, I mean, I think that... Well,
Shannon: yes, I agree. I just think it's interesting that.
Greg: It only rates a 4.4 because I would have expected it to rank around a 4, 7, 4, 8.
Shannon: See, I don't because I feel like most of the people that are on Untappd and
Shannon: actually rating beers are not, I would consider us beer snobs.
Shannon: I mean, we're... I don't, no.
Greg: I wasn't a snob.
Shannon: We have very high expectations. I was a snob at one point.
Greg: But now I think I'm completely over that. I drink what you want to drink.
Shannon: Well, OK, how can I say this different? How can I explain this better? Drink your course.
Shannon: I'll be happy to. I feel like the people that are on Untappd,
Shannon: and I might be wrong. Please correct me if I'm wrong.
Shannon: But generally, people that are on Untappd are people that are inexperienced in varieties of beer.
Greg: Well, the vast majority of people do not have the experience of the three of
Greg: us on the table. Exactly.
Shannon: So that's why I would say, that's why I said this would probably rank in the
Shannon: threes, because people wouldn't like, they want a beer flavored beer.
Shannon: They want, they don't want. I don't know. Interesting.
Jeff: Untappers want IPAs and hops. Interesting. And they want big Imperial Stealths too.
Shannon: Yeah.
Jeff: I feel that this should play right into the Untappers. You do?
Greg: This is, of the beers we've had tonight, this is the top rated beer.
Shannon: Well, I mean, it should be, but only at 4.4, which is a shame.
Shannon: Too many people reserve the five.
Jeff: I guess, you know. Well, I mean.
Shannon: But like I said, when I started this.
Greg: This number should mean nothing.
Shannon: If you could only pick one.
Jeff: Two, three, four or five. Yeah. I mean, I got three. No, I got four fives tonight. Yeah.
Jeff: Small trick or a four? I have three fives tonight.
Greg: Yeah.
Jeff: So anyway. Yeah. So I got my rankings down. You guys ready to move on to rankings? Sure, sure.
Shannon: And I think the rest would be fours.
Greg: I mean, these.
Shannon: Are all so great that it's going to be really hard to rank them.
Shannon: I think there's three or four on maybe.
Greg: The double IPA, but that's sort of a thing that, you know.
Greg: Yeah. I think it does its job. Yeah, for sure.
Jeff: And all.
Greg: Right so my.
Jeff: Sixth place beer is going to be the hop farm fortune seeker it
Jeff: was interesting how it was kind of that old school kind of i'm going to call
Jeff: it colorado ipa with the kind of bigger malt body and the hops weren't as aggressive
Jeff: and bitter because of the talus i guess the cryo talus it's a good drinker just
Jeff: didn't compete with the rest of the beers tonight hop farm,
Jeff: Kolsch comes in at fifth place.
Jeff: Good beer drinking beer.
Greg: I mean, it's kind.
Jeff: Of noteworthy that it beat out its sibling, you know, because,
Jeff: you know, IPAs and you craft beer and me, you know. But no, the Kolsch was really good.
Jeff: And now the next four beers were fantastic.
Jeff: They had different volume levels, so it was kind of hard to track on all of
Jeff: them, but they were all fantastic.
Jeff: I'm going to put the Small Trekker in fourth place.
Jeff: A bit of a hard follow on the burial. I think if I would have known in advance,
Jeff: I would have drank them in the opposite order and would have dug it,
Jeff: you know, be able to hear it better.
Jeff: But man, that kind of tartness, the peach thing going on, super good.
Jeff: The burial was ba-ba-ba bonkers with the carrots and the coconut and the curry
Jeff: powder and, you know, seemingly key lime pie, but no key lime pie.
Jeff: Super good. I'm gonna put the dirty couch Willambic in front of it.
Jeff: It's a more beautiful beer to me. You know, it's that traditional formulation
Jeff: of a three-year, two-year, and one-year had really good blending going on.
Jeff: It didn't have the crutches.
Jeff: Even though the burial was masterfully blended, it had all those ingredients to give it new things.
Jeff: And the Dirty Couch was just straight up, spontaneously fermented,
Jeff: three-year blend, goose.
Jeff: Fuck yeah. And then first place, got to put this westbound town.
Jeff: This thing is everything that I want in an imperial stout.
Jeff: Every single fucking thing. It's a five.
Jeff: It is the best beer I've had in a long time.
Jeff: It just suits my palate.
Jeff: I believe I posted on Discord when I was tasting this beer saying, I found it.
Jeff: I've found my imperial stout. And I'm saying it again.
Jeff: This is a 2X. I've found it. Westbound and down.
Jeff: Barrel-A double absence. Did you get a picture?
Greg: Yep.
Shannon: All right. Greg? I could go where you could go.
Greg: Go ahead. All right.
Greg: In sixth place, I also agree the fortune seeker is sort of a hard luck loser
Greg: here because, I mean, it didn't do anything bad.
Greg: it just was you know up against a different lineup
Greg: than you would expect like it
Greg: it was up against some stars some real stars and so this was the what is it
Greg: they call the one the in boxing like the the card the undercard the undercard
Greg: you know the undercard was like you know yeah fine,
Greg: great drinkers the kind of things that i think both of those would be either
Greg: those would be like because you're not going to drink the other four any night.
Greg: The other four are very much special occasions.
Greg: Pull them out. Whereas these two would be great to, you know,
Greg: have them in your fridge one way or another, right? I think the Fortune Seeker or the Kolsch.
Greg: I just think that the Kolsch was probably a bit to my liking more than the Fortune
Greg: Seeker in terms of like I love the simpleness of it.
Greg: So I'm going to go with that. So then we get, add the undercard and into sort
Greg: of the main track. Main event.
Greg: And so it's weird.
Greg: I'm not sure between the Small Trekker and the Willambic, which one there gets the prize.
Greg: They're both really good.
Greg: They both have things to talk about. There's more left.
Jeff: You can dive back in.
Greg: And maybe I have to, but I have this a little bit of the other one.
Shannon: I'm savoring it for sure.
Greg: Thank you.
Greg: a little bit of the small checker. Actually, yeah, well, yeah,
Greg: so I'll try the small checker first, and then I'll try the,
Greg: dirty couch. The Secret Wars. Okay, so the small checker.
Greg: Sour, minerally, this might be the cabbage one that I was thinking about. Yeah, it is.
Greg: And, yeah, okay, okay. And this is the wallambic.
Greg: It's nice that we had some extra to do this so I could judge.
Greg: Except for the Westbound and Down.
Shannon: I don't think we need to re-evaluate.
Jeff: I think we know where that one's landing.
Shannon: Much more sour.
Greg: Not as minerally. Hard luck, Luther, here. Small Trekker.
Greg: I think that in the case of you're pulling something out and you want to get
Greg: something special, the couch is going to win over the Small Trekker.
Greg: Both pretty awesome but yeah and then here's where things get really interesting oh the game's.
Jeff: Not over yet game's not over yet.
Greg: Because I agree with you that the barrel aged double absence is one of the best
Greg: beers I've had in the years a beer fucks fantastic and yet flight matters no shit no.
Jeff: Shit upset and Frasier goes down oh no Frasier goes down I ain't never had.
Greg: Anything like that other one. And... Garden of Earthly Delights.
Jeff: The Garden of Earthly.
Greg: Delights had that unique curveball that made me just...
Greg: things right i mean the barrel-aged double
Greg: absence was perfect what was that was was the
Greg: russian imperial style in here the barrel-aged
Greg: double absence was russian imperial style perfected and
Greg: that on any number of of
Greg: shows would be an absolute winner but hands down and yet i keep feeling this
Greg: pull towards that that's awesome it is it's like i feel that just like no that
Greg: was new that was that was an experience that I have not had before that was a,
Greg: twist remember the first law.
Jeff: Of craft beer radio right baby there is well.
Greg: I know the second law first law isn't.
Jeff: The first law the better the beers the better the show okay yes.
Greg: That is true yes all right the second lawsuit pumpkin beers so but yeah no that
Greg: was like Don't get me like the double L. Yeah, we get it. Yeah.
Jeff: All right.
Greg: Burial.
Jeff: Make love to burial for me in your in your words. Use your words to make love
Jeff: to my burial. When you die.
Greg: It was so awesome. I'm wearing the shirt.
Shannon: And you have to make love to your burial.
Greg: This one right here. That you're the garden of earthly delights.
Jeff: My garden. Make love to my garden.
Shannon: It's time for Greg.
Jeff: He loves that so much. I know.
Shannon: I do, too. but we have to take a trip together and go to burial you're so pretty will you.
Greg: Please sleep with me please I didn't mean it I meant it like just describe what you loved about.
Jeff: That beer so much is what I meant yeah but I took.
Greg: It in a different direction I'm so lonely please it would mean so much we have to find a.
Shannon: Song just trying to I'm.
Greg: Trying to things that have worked laughing,
Greg: it's so much there's like a lot more stuff weird out there man.
Jeff: There is a lot more.
Shannon: It's getting weird out there.
Jeff: So there's.
Greg: Like some sediment yes and sentiment yes but the sediment is physical and the sentiment.
Jeff: Is metaphysical Jesus Christ.
Shannon: That is so freaking good isn't that out there.
Greg: Oh Shannon.
Jeff: Are you changing your rankings I might be because that is Jesus all right do
Jeff: you want anything more to say so.
Greg: It is it's very
Greg: it has a lot of the sourness that the other beers
Greg: had but it elevates it in such an interesting way
Greg: by giving it this extra stuff that
Greg: really highlights all of the but
Greg: but both the sourness and then all of the sort of extra flavors
Greg: that are around it the the that like coconut is now coming through more i think
Greg: the vanilla again is like this backbone that's there and that curry is just
Greg: is it's just making everything pop it's so good guys yeah.
Shannon: It really really is all right.
Jeff: Awesome i'm glad that you enjoyed these beers Shannon, how about you?
Jeff: Any of them any good? Oh, no.
Shannon: They suck.
Greg: They suck.
Shannon: 2.5.
Greg: On Untapd.
Shannon: Am I on the... You're on the air.
Greg: All right.
Shannon: So in sixth place, again, I think both of you ranked...
Shannon: Fortune Seeker, just because it's up against so many amazing beers.
Shannon: That's number six. Number five, we've got Purpose. Where's Purpose?
Shannon: Oh, Purpose is number five. Small Trekker. Interesting. Yeah.
Shannon: I'm putting that one at number five. And I think, you know, it's really hard
Shannon: for me to do this because I think I was really over the sours at that point, honestly.
Shannon: and and it so i should probably try it again and i really might change my mind
Shannon: but i just put the burial in my glass you have the same problem you.
Jeff: Had the first time around i know i am.
Shannon: So we note to the to
Shannon: to the three of us that we should not
Shannon: have three sours in one episode because i cannot take that much sour my stomach
Shannon: does not like it and then number four i'm going to go with the hot farm kolsch
Shannon: is that the one that's there yep yep i think that was the general consensus there,
Shannon: again it was really i was impressed i was very impressed that it had chinook
Shannon: in it and i actually really liked it chinook was this one chinook was the.
Greg: Fortune seeker you know the kosh is.
Jeff: The kosh was i'm.
Greg: Sorry i.
Shannon: Looked at i was looking at my notes wrong yeah yeah no
Shannon: i liked the maltiness and
Shannon: it was it was very easy it was very easy yeah it was the kosh it was very easy
Shannon: to drink i i could drink that all summer long that would be my mary actually
Shannon: because it's oilers i know i know hey all right all right for you guys.
Greg: Who are holding out hope for that five minutes. Yes, you already know who I'm going to marry.
Shannon: Sorry. All right. Number three, I am going to have to go with the dirty couch.
Shannon: I love it, though. I really do.
Shannon: Very complex. We couldn't figure out, like, cherry, green apple,
Shannon: all these different flavors of berries. It was just like a mixed fruit salad
Shannon: that was just really, really delicious.
Shannon: Loved it. up against some really tough competition.
Shannon: And now we're at the last two. Uh-oh, here we go.
Greg: Don't know what i don't know who wins i think this is god.
Shannon: This is a so i love
Shannon: stouts i love
Shannon: ipas but i love stouts more i drink ipas
Shannon: more than i drink stouts but stouts are
Shannon: like when i really just just oh god yeah this is what i want this is my so i
Shannon: had that ranked at number one
Shannon: the westbound and down like Jeff it was ranked at number one it was damn.
Jeff: Frazier goes down again it was.
Shannon: But that burial I mean I'm wearing this shirt for a reason we have gone to burial
Shannon: multiple times for a reason they make.
Shannon: Amazing beers They, I, I, I, I've never had anything that's even,
Shannon: even remotely basic, like that just was like, eh, it's all right.
Shannon: I've never been in there and not been utterly impressed with their beers.
Shannon: and this one
Shannon: the fact i i i can't get over
Shannon: it so okay number two i've got
Shannon: to go i've got to say that it's the it's it's
Shannon: the westbound and down i'm changing it at
Shannon: the last minute and number one is definitely
Shannon: the burial garden of
Shannon: i can't read my writing because of earthly
Shannon: delight um here's my analogy
Shannon: it's just it's so
Shannon: complex yeah it's got so many
Shannon: flavors and they blend so well together
Shannon: that key lime pie i'm not even a key
Shannon: lime pie person if you put a menu
Shannon: of desserts in front of me whether it's five or 15
Shannon: i am not going to choose key lime
Shannon: pie that is not going to be the one that i choose but that tastes like a hail
Shannon: mary key lime pie with the best flavors that you could you did that and it worked
Shannon: yes and holy shit yeah let me let.
Greg: Me let me ask you jeff yeah or and
Greg: chenny if you go to the zoo what's your favorite thing to see elephants.
Shannon: Elephants cats Big cats.
Jeff: Like big cats.
Greg: Tiger. Snow leopard, tiger.
Jeff: What about, let's say.
Greg: What is your, like, I don't know, fourth or fifth most interesting thing?
Greg: monkeys maybe yeah sure monkeys i mean they're interesting i mean last time i was at the zoo.
Shannon: I saw a baboon eating so.
Jeff: I don't like.
Shannon: I don't like going to zoos sure sure no but i'm trying to make an analogy here
Shannon: so like my least favorite thing to see i want to say least favorite it's up
Shannon: there it's like all right what are you indifferent about you're on the spot
Shannon: name it right now yeah yeah no no just try to make an analogy okay we'll see
Shannon: if it works favorite thing to see,
Shannon: elephants i'm impressed by them and giraffes would be second i was thinking giraffe.
Greg: Was actually the first thing that came to my mind when i was taking this now
Greg: i mean they're right there.
Shannon: Together they're both exotic and they're fascinating then then we go to the cats absolutely,
Shannon: yeah i guess monkeys monkeys or even the i'm not impressed by gators and stuff
Shannon: because i I grew up with them, so I'm just like, whatever.
Shannon: So I wanted to get your gauges here.
Greg: Because here's my analogy. Imagine you got to go to the zoo and got to see the
Greg: most perfect giraffe and or lion that has ever been seen.
Greg: Like, something special about it. Just like the perfect specimen.
Greg: And it's awesome. I'm like, you're looking at this thing. It's doing all the
Greg: actions you would want it to do.
Greg: It's behaving like you wanted to see. You're like, man, this is a great day at the zoo.
Greg: And then you hear, today only, we also have a monkey with two butts.
Greg: And you're like, damn, I've never seen a monkey with two butts.
Greg: And you go to see it, and it's fascinating. And it blows your goddamn mind.
Greg: So much that you almost forget.
Shannon: I mean, you remember.
Greg: There was that amazing giraffe slash lion. Like, that was a cool thing.
Greg: But I just saw a monkey with two butts.
Shannon: What? I'm sorry. My brain's going into a different...
Jeff: I'm having a hard time imagining...
Shannon: What is this monkey doing with its two butts? I'm having a hard time being astounded
Shannon: by a monkey with two assholes.
Shannon: Two whole human butts.
Jeff: I get, I get. Human butts, yeah.
Greg: Oh, human butts.
Jeff: Yeah.
Shannon: Is one on the front and one on the back?
Jeff: Because that's the kind of level of astounding I need. If that's what you need, then yes.
Greg: Okay, all right.
Jeff: Yeah.
Greg: Like, the front butt and the back butt?
Jeff: What?
Greg: How'd that happen? Like, what? And what, it's only going to be here today?
Shannon: All right, man.
Jeff: This is getting wild.
Greg: Hey, maybe my analogy went off the rails. Maybe it's perfect.
Greg: I don't know. It's somewhere in between. All right.
Jeff: All I know is.
Shannon: That burial is...
Shannon: Awesome. Yeah.
Greg: All right.
Jeff: Let's do some Mary Fuck Kill.
Greg: Oh, shit. You know what?
Shannon: I'm going to.
Jeff: Fly as close to the sun as I can get. I'm going to marry that westbound and
Jeff: down. You're going to try.
Greg: You're not going to.
Shannon: I'm going to marry that westbound and down.
Jeff: You're going to get tired of it.
Shannon: Oh, God.
Greg: It's 16. That thing is going to run you dry. Oh, yeah.
Jeff: You know what?
Greg: YOLO.
Jeff: You only love one, but I'm going to marry that westbound and down.
Shannon: You're going to be drinking so much liquid IV. Oh, my God.
Jeff: You will be like.
Greg: I can't move.
Jeff: I'm going to fuck the barrel. I can't move.
Greg: It's like, let's party.
Jeff: Let's party.
Shannon: I'm going to kill the hop farm down there.
Jeff: That IPA one. I'm marrying the fucking westbound and down the... Wow.
Shannon: Well, there's no.
Greg: Doubt about that I'm fucking the westbound and down. Holy shit.
Greg: Like, oh, hey, I don't care if she's a gold digger.
Jeff: It's worth it. It's fucking Aphrodite.
Greg: Like opening it up saying, yes, I am the most amazing and the most beautiful.
Greg: Yes, come. I was like, yeah, okay.
Greg: You win. So, yeah, that's absolutely a fuck. Marry.
Greg: See, the question is the burial. I don't know if I'd marry the burial.
Greg: You can't marry the burial. No, you can't. You can have a threesome.
Jeff: With the Westbound and down on the burial. You married the burial?
Shannon: Oh, no, you married the Westbound. No one can marry the burial.
Jeff: Why?
Shannon: I just don't.
Greg: Well, no, it's too great.
Shannon: That's the fuck. Well, I think it's going to be the culture thing.
Greg: It won't work. Like, the culture between you and this person and their family,
Greg: it's just, it's not going to jive. I mean, you could totally.
Jeff: Do a DP with the Westbound and Down and the burial, though.
Shannon: I mean, if they were into it.
Greg: I'd be totally into it.
Shannon: If they were a monkey with two butts, it would be a lot easier. I mean, two butts, true.
Greg: Yeah god this is so weird because i feel like like the marry here is the one
Greg: you're gonna drink you don't marry the.
Jeff: Westbound down you gotta marry the don't you.
Greg: Don't and i think you can't persuade.
Shannon: Him i'm just logic logic.
Greg: You're right you're right i mean that is the thing you gotta marry the kosh
Greg: the kosh the kosh is going to be with you always and we support you always and
Greg: will always love you, and you will always love it.
Greg: And it won't be the amazing emotional highs that you could get in some other
Greg: things, but you won't also suffer the lows and you will always have it. They're stable.
Greg: They're good. Reliable. It's a good life. But see, I could marry a Kolsch.
Jeff: I just can't marry that Kolsch. Of the stuff we have.
Greg: Of the stuff we have. That's your choices. This is it. I'm just saying.
Shannon: I'm just saying. Yeah, there are other cultures that rather marry.
Greg: Look, there are other cultures in other countries that would be great to marry,
Greg: but you know, you can't get, you know, they're taken or, you know, whatever.
Greg: But this is a culture that will do you well and will do you right. Okay.
Jeff: Kill? Oh, the...
Greg: Fortune Seeker, you're a very pretty girl. You have 80s hair.
Shannon: That's good. That's good. All right, babe.
Jeff: All right.
Shannon: Well...
Shannon: going to marry the kolsch okay it's reliable it's
Shannon: it's there's no drama it's
Shannon: it's very stable and i just and you do love it i i i love it and i i like the
Shannon: the stability of of that so i'm going with the kolsch i'm marrying the kolsch
Shannon: i'm going to just have a gangbang.
Jeff: With the rest of Can I.
Shannon: Have a fuck? I'm not going to let you.
Greg: With burial? Because the last episode we... Westbound and down?
Shannon: One of the few.
Greg: Episodes where we did not do a count.
Shannon: Last episode. No, I'm going to overrule you.
Greg: No, no DPs.
Shannon: All right. Because the last episode we overruled a count.
Greg: But in the sake of Married Fugged Kill, I don't think that we...
Greg: The Married for Kill has now become more of a... More binding. Yeah, more binding.
Jeff: So, yeah.
Greg: Fine.
Shannon: But I can't decide. I know what I'm going to kill. I'm going to kill the same
Shannon: thing that you guys killed, and that's the hot farm.
Shannon: I just can't decide. You can't decide which one to find. So,
Shannon: I'm going to be the bride that ran away from the barrel age,
Shannon: the westbound and down, and from the... But you married the Kulsh.
Jeff: I know.
Shannon: Oh, right. I can't be the bride that ran away. See.
Greg: It was that.
Shannon: 15% of the Westbound Downs. It's hitting me. It's closer to 16. It's really 16.
Jeff: 16.
Greg: 15.9.
Shannon: Is.
Greg: Yeah, 16%.
Shannon: Significant figures.
Greg: Um, shit.
Shannon: I can't. I can't decide which one I want to find. Can't I just, like.
Shannon: You're at a whorehouse. This is your choice. Every other week,
Shannon: I just alternate between.
Shannon: If you got to flip a coin.
Greg: You flip a coin. No one will hold it against you if you have to flip a coin.
Greg: Earthly Delights. I've done it before.
Shannon: I mean, it's the Garden of Earthly Delights. And go with it.
Jeff: That right there.
Shannon: Just the name alone. That's the decision maker. I'm Marianne.
Shannon: Marketing, man. I'm going to fuck the... She'll do you well.
Jeff: I'm going to fuck the...
Shannon: You're not going to be disappointed.
Greg: The Garden of Earthly Delights. She knows her way around.
Jeff: Yeah, she is.
Shannon: And she'll do some shit you had.
Greg: Never heard of. I'm like, whoa. Wait, she, no, not she from he.
Shannon: He. Well, whatever. But, you know.
Greg: Garden.
Jeff: All right. Whatever.
Shannon: Do I have to change it to Westbound Down?
Greg: It's going to do shit that you've never heard of and that you didn't think would
Greg: possibly feel good, and yet, whoa, that feels amazing.
Greg: All right.
Shannon: All right.
Jeff: Wow. That's our probably most sexual show.
Greg: I started trying to.
Jeff: I mean, we.
Shannon: Do have a beer called Westbound and Down.
Shannon: There were things leading into it. And we were talking about leather. You guys, man.
Jeff: Us guys.
Shannon: What about us guys?
Greg: Bullshit.
Jeff: It was 65 minutes ago. I'm calling bullshit. I started trying to speed this
Jeff: show up. Oh, I thought you were going to say something about it.
Greg: I don't know.
Shannon: Why?
Greg: Maybe we could get more than three listeners.
Jeff: We didn't talk about the 50th.
Shannon: We got a post show. We got a post show.
Greg: If three people are going to listen to it, oh, you know, it's not even going
Greg: to show up because it's not connected.
Greg: If only people are going to listen to the show, that's fine. I don't give a shit.
Greg: I love that you guys are listening to it. If it's only going to appeal to three
Greg: people, it's only going to appeal to three people. That's fine with me. But we're going to.
Shannon: Wait until the post show to say anything about the 5-0? Or, I mean, the 25? Or 20?
Shannon: 20. What? 20. What? We're going to have another show before June 3rd.
Jeff: Oh, okay, cool.
Shannon: Awesome. All right, let's try it.
Jeff: This is really going well next time.
Greg: I will be sure to.
Jeff: Hey everybody thanks for listening to this very expeditious episode of Craft
Jeff: Beer Radio it was a lot of fun for us here I would say circuitous,
Jeff: or the other don't karaoke.
Greg: You're going to get here in the mood.
Shannon: Can't withstand my.
Jeff: Dulcet tones,
Jeff: alright thanks everybody thanks guys hey see.
Greg: You next time what you said you wanted to show before the day.
Jeff: The day our 20th anniversary June 3rd our 20th anniversary really yeah,
Jeff: you've been doing this fucking shit for 20 years almost Not me, but you guys.
Shannon: I mean, join us.
Greg: I am.
Shannon: I'm here.
Jeff: See ya. See ya.