Jeff: Craft Beer Radio, episode 528, July 26, 2025.
Greg: R.I.P. Russian Power King. Go for it, Asi.
Jeff: Hi.
Greg: Hi, everybody. Hi.
Shannon: Hi, I'm Shannon.
Greg: I'm Jeff.
Jeff: We're going to do a show tonight.
Greg: We're going to do a show.
Jeff: Let's start with one of these lagers. Let's start with your lager,
Jeff: since it's the lageriest of the lagers.
Shannon: Lageriest.
Greg: The lageriest of the lagers. So this is something that I picked up just literally about an hour ago.
Greg: This is from Four Points Brewing. It's a Bohemian Pilsner, 4.2% Alkabai volume.
Greg: Something nice and simple to start with.
Shannon: Yeah, we're not going to get trashed tonight.
Greg: Well, I mean, who knows?
Jeff: The night is young.
Greg: The night is still young.
Jeff: All right. So while this beer is in the glasses, things have been going on.
Jeff: Shannon and I got the new house. So we've been working over there, getting it ready.
Jeff: Refinishing hardwood floors. I painted three bedrooms today.
Shannon: And I mowed.
Jeff: The yard.
Shannon: More.
Jeff: If there was one thing that was like, oh, did we fuck up? It's the yard.
Jeff: There's a lot of yard. It's very steep yard.
Greg: You have a...
Jeff: Steep. Too steep.
Shannon: Can't do it.
Greg: Oh, wow.
Jeff: Yeah. Like, it's almost too... Some of it's too steep for a push mower.
Greg: That's... Okay. Well, you can adjust that, couldn't you?
Shannon: No.
Jeff: We haven't come to terms of being not overwhelmed with the yard yet,
Jeff: but we'll get there, I think.
Shannon: I don't know.
Jeff: I don't know how much it's going to cost.
Shannon: It's going to cost thousands.
Jeff: I don't like how much it's going to cost.
Shannon: Thousands and thousands. Yeah.
Jeff: Tens of thousands.
Shannon: Yes. Yes.
Greg: What if you even it out?
Shannon: No, no. There's no way.
Jeff: No options.
Greg: What if you get rid of the grass there and put something else there?
Shannon: That's not really an option either.
Jeff: I mean, I love your brainstorming. Yeah, I do too. The problem is there's knotweed
Jeff: right down the way. So if we don't keep it maintained, the knotweed just doesn't take over our lives.
Greg: No, just put it like, you know, put it like a little desert thing. A little desert thing.
Jeff: Maybe, maybe. All right. So the house?
Shannon: The house is great, but yeah, the yard sucks. I had to buy cleats.
Shannon: And that still doesn't help. Yeah, that's a lot.
Shannon: Came back here last week and mowed, got the whole front, backside,
Shannon: everything mowed in an hour and a half.
Shannon: Didn't even have to take one break. I was like, man, this is the best.
Shannon: I never knew it was so easy to mow the yard. Yeah.
Jeff: All right. So Four Points is a local Pittsburgh brewery here on Western Avenue.
Jeff: And this is the Ceremonials. They're Bohemian Pills.
Greg: And I smell the slight crackery breadiness that I would expect from a Pilsner.
Shannon: Very bready.
Greg: A little bit of a hop. A little bit of a noble hop.
Jeff: Spicy noble hop kind of aroma, for sure.
Greg: The color is, there's a little chill haze, which is expected.
Greg: And the color is, yeah, like a really pale gold.
Shannon: Yeah.
Jeff: I find that the Bohemians are a little, what's it, there's a slight amber to
Jeff: it, right? where like Czech pills or I mean like Bavarian pills is typically more straw.
Greg: Yeah, yeah.
Jeff: This one has a little more amber to it. Smells good.
Shannon: It's good pills.
Greg: Tastes good. Yeah, no, it's got what you wanted. It fills the mouth with that,
Greg: kind of saltine-like breadiness.
Greg: It's got a decent noble punch so you're getting a little bit of slightly spicy
Greg: but really more kind of grassy note in terms of the hops.
Jeff: Oh, I thought that was a ton of sulfur you are like dms or something like it's
Jeff: it's either that or it's just extreme hop bitterness but.
Greg: I think it's pretty hoppy for sure it's pretty hoppy so you're getting sulfur
Greg: that's i think where it's coming i'm not getting watered.
Shannon: Down more than mine.
Greg: Does i'm not getting like what i would expect with dms is i would expect like canned corn.
Jeff: You know it's in yours too it's it's coating my entire mouth it's kind of chalky now i'm not.
Shannon: Well no i've got the chalky in my mouth for sure.
Jeff: I got the chalky.
Greg: In my mouth.
Jeff: Craig yours was the bottom of the can so if it was yeast or something like that
Jeff: i would expect you to have the slug of it but taste.
Greg: Mine i think mine weirdly tastes cleaner.
Jeff: Maybe a little bit.
Greg: Yeah. And when you're under the microscope, a little bit goes a long way.
Greg: So I see what you're saying, though. Yeah, there's a little bit more.
Jeff: It's astringent. It's almost, that's what it is. It's astringent.
Jeff: It's like an oversteep tea or something like that.
Greg: Weird. Can stratification. Who knew?
Jeff: Yeah, it's, yeah, I don't know. I mean, from what I'm drinking,
Jeff: it's going to be hard for me to really get around.
Jeff: The thing I don't like about what I'm tasting is, like, right in the middle, and it's super wide.
Greg: Yeah.
Jeff: So it's going to keep me from being able to get into good parts of this beer.
Greg: So I have three more of these. I mean, this will be fine as a drinker.
Shannon: Yeah.
Greg: One of them I may just use to make some tempura batter or something, right?
Jeff: I mean, that's the thing we found out there.
Jeff: When I drink the orphans from a show or whatnot, if I'm watching TV or something,
Jeff: they always just go down. They're not complainable at that point.
Greg: Yeah, it's only when you're.
Shannon: Like— You drank a Miller Lite the other night.
Greg: Oh, that's fine. Miller Lite's fine.
Shannon: Is it?
Greg: Yeah.
Shannon: I mean, I said, you're drinking a Miller Lite? And he's like, I needed hydration.
Shannon: And I was like, oh, yeah, I guess it is mostly water.
Jeff: It was a joke because it's fucking close to water.
Greg: Well, that's why you don't drink it on a canoe. But, no, I thought we got rid
Greg: of all that snobby stuff. I was like, no, I'm fine with Miller Lite.
Greg: In terms of light beers, I think Miller Lite's probably one of the best ones.
Jeff: It's one of the beers that the former homeowners left in the fridge when they
Jeff: moved out and left everything in the fridge.
Shannon: Everything in the fridge. Three dozen eggs.
Greg: Hey, make some obelisks.
Jeff: That and the beer are the only thing we kept. Everything else had to go in the trash.
Shannon: Yeah, I didn't care. There was a whole gallon of milk that wasn't opened,
Shannon: but I just threw it away. I was like, no.
Jeff: Mm-hmm yeah the we did learn wow the previous homeowners filthy yeah,
Jeff: The amount of cleaning we had to do was stunning.
Shannon: You mean me?
Jeff: I tore out the carpet.
Shannon: Oh, yes, you tore out the carpet that we thought was charcoal gray.
Greg: Well, 30 years or plus in the house.
Shannon: Yeah, but come on. You can clean your carpet. I thought it was charcoal gray. It was light blue.
Jeff: Yeah, we moved in and the dresser was gone. There was a light blue square.
Shannon: Light blue. Not meaning blue. Light blue.
Greg: Okay. Yeah, that's something.
Shannon: It was disgusting. Because I was going to put carpet in our bedroom.
Greg: If you don't change your carpet, and it's light struck, if you don't change
Greg: your carpet for like 40 years, then it will, the dye will.
Shannon: Yeah, but it's not going to turn almost black.
Jeff: It was dirty.
Shannon: It was dirty, but yeah. Yeah, it was pretty filthy.
Shannon: I mean, that was the only place I wanted to put carpet in the whole house was in our master bedroom.
Shannon: and when i saw that and what was underneath the carpet when he pulled it up
Shannon: i was like nope changed my mind no carpet none whatsoever it ruined her carpet
Shannon: for forever no carpet i have a little portable bissel like yeah cleaner thing
Shannon: because i don't have much carpet.
Greg: In my place but if something happens i can do a little clean.
Shannon: But yeah the in this place it's all wood right i mean Yeah, it's all wood.
Shannon: I mean, we've got some rugs.
Shannon: Well, one of them is over at the other house right now, but I think the other
Shannon: one's still in the living room. But yeah, well, there's carpet upstairs.
Shannon: I mean, if you want to call it that.
Shannon: This is like indoor-outdoor kind of.
Jeff: Yeah, it's the short piles.
Shannon: Like pool table, underneath the pool table type.
Greg: You play pool right on the floor.
Greg: So, unfortunately, yeah, you decided to evacuate the rest of your beer.
Jeff: Oh, no, I tried. Oh, I evacuated into my gullet, but I wasn't going to,
Jeff: I wasn't going to romance it.
Greg: Well, hey, what are you going to do? Like I said, I pick it up today,
Greg: looking for something that wasn't hazy.
Jeff: Don't try. You're never going to discover the next best thing. All right.
Jeff: So since we're doing loggers, this is one that I brought back,
Jeff: Shannon and I brought back from our trip around the Finger Lakes last year.
Jeff: This is SolarWinds from Prison City.
Jeff: It's a fooder-aged lager.
Greg: Okay, so it's aged for 638 days. What's the significance of 638? It's not two years.
Jeff: I don't know.
Greg: 356 plus 100...
Greg: I think I think I got that right.
Greg: Yeah, that's a great idea. Let me ask. Let me ask Miss GPT.
Greg: What would be the significance of the number 638 in terms of days?
Greg: Sure. Let's break it down.
Shannon: You got it.
Greg: That's a year in about nine months. Give or take a few days depending on leap
Greg: years. So if you started counting. All right.
Jeff: It's just how long it was in the boroughs.
Shannon: They won't be able to hear it, probably.
Greg: Well, it's in, I mean, it was a voice, so maybe.
Shannon: Oh, yeah.
Greg: Let's give that a shot again, just in case. What is the significance of 638 in terms of days?
Greg: Ah, got it. So 638 days isn't a common milestone, like a full year or something.
Jeff: Cuts out. Great.
Greg: Yeah, and there's something weird going on with ChatGBT.
Jeff: Microphones. It's what Co-Pilot's voice mode does, too, where it wants you to
Jeff: be able to interrupt it, but it does this whole weird pause, the interruptions.
Greg: It wasn't doing that when I was talking to it earlier. Something was going on
Greg: with it, I think. Anyway, a year and nine months or so.
Jeff: They probably tasted it.
Greg: Yeah.
Jeff: They probably tasted it every three months after a year, and now's the time to pull it, be my guess.
Greg: So it's aged with their house mix culture, in their oak furter brewed with magnum
Greg: hops, lager yeast, pilsner malt, 6.1%.
Jeff: It was very clear.
Shannon: Yeah.
Greg: So from what I'm smelling, I'm expecting...
Jeff: Yeah, go ahead.
Greg: It's sort of a lactic fermentation thing.
Jeff: It's a lambic-y kind of thing. I'm smelling kind of like a cheese rind or something like that.
Greg: So I was recently in Boston. It was my niece's 21st birthday.
Greg: A whole kind of stuff going on there.
Greg: And my dad was up there and he's been up there for like a month.
Greg: He just came down today, came back today. So it was, I had a good time,
Greg: except I made the mistake of not wearing off.
Greg: And yeah, I mean.
Jeff: You can see you got destroyed.
Greg: Oh boy. I got torn up like for two days, mostly in, in, in my legs is where
Greg: I got it. but those things are alive and they are not nice. Um,
Greg: So the weird thing was it was sort of a delay because, you know,
Greg: I got the like, I started to get the redness and stuff. It's hard to show up.
Greg: Then I had a couple things on like my hands and arms and those were fine.
Greg: But the concentration, the amount
Greg: that was on my leg turned into not like itchiness, but just pure pain.
Greg: Distracting. Last weekend was horrible. I'm glad we didn't try to do a show
Greg: last week because it would have been impossible.
Greg: So I had to finally get like, and everything I tried, I tried Tiger Balm.
Greg: I tried the Benadryl cream.
Greg: I tried the only thing that some kind of worked was the 4% gold bond super medicated.
Jeff: Okay.
Greg: And that would work for a little bit, but no, it was just, it was hard to sleep. It was just the worst.
Greg: Finally, now, now it just looks bad. Now it's just scabs, but just don't do it.
Jeff: Shannon's got a similarly bad story.
Shannon: Yeah, the very day that we closed on the house.
Shannon: Yeah, we were over there and I got stung by a bald-faced hornet.
Shannon: And, well, you can see the scar. See that?
Greg: Wow.
Shannon: See that pink?
Greg: Big one, about the size of, a little bit smaller than a tennis ball.
Greg: Maybe a little bit larger than a golf ball.
Shannon: It was bigger than a tennis ball when it, it was almost the size of my hand
Shannon: the pictures are all blisters.
Jeff: Are crazy so she she trained the blisters but then she got an infection so she had to go on antibiotics.
Shannon: Yeah a week exactly
Shannon: a week later i got up and i had red streaking going on and i was like okay now
Shannon: it's time but that that sucked that hurt that was so painful the first three
Shannon: days i guess yeah i think it was that second night yeah where i just I couldn't do anything.
Jeff: Yeah, she had to lay down. She couldn't help work on the house.
Shannon: No.
Greg: I know that. Yeah, I know. That's what I got because it was,
Greg: again, it's like a single mosquito.
Greg: Even a couple is not going to do it, but just, you know, there are like 30 or 40 here.
Greg: It was just that concentration. And that's just on one side of my leg.
Greg: On one side of one leg. It was on both legs. Oh, God, no.
Shannon: Yeah.
Greg: I'm normally not that much of a magnet for mosquitoes, But I'm normally not
Greg: running around outside during the summer that much anyway, because I hate summer.
Shannon: Yeah, summer sucks.
Greg: Summer sucks.
Shannon: So does winter. Spring and fall are great.
Greg: Like, I don't know why we have to qualify it.
Greg: Summer just sucks, period.
Greg: Winter doesn't have bugs.
Shannon: No, it's definitely more tolerable when it comes to bugs.
Shannon: And we won't have to mow the yard. That'd be great.
Jeff: Definitely look forward to that.
Shannon: Oh, shit, yeah.
Greg: Winter, it gets a little chilly sometimes, and you've got to put on extra clothing.
Greg: That's fine. Yeah, sometimes it gets so cold it hurts. That's not great,
Greg: but you go inside and you're fine.
Shannon: Yeah. Yeah, I'd rather have that. I'd rather be cold than hot any day.
Shannon: I hate it. You can only take off so many clothes and then it just doesn't help anyhow.
Jeff: That's what July Shannon says. Ask her again in February.
Shannon: I know. February, I'm complaining and I'm the first to complain about every season.
Greg: But let's face it, you know, whenever I say summer sucks, everyone always says,
Greg: oh, what about winter? You ever heard of fall?
Shannon: Fall and spring yeah fall used
Shannon: to be my favorite time of year now spring is because i get to thaw out a little
Shannon: bit you know but fall is like oh shit it's gonna be dark like all the time yeah
Shannon: you know that i don't like the darkness that's my biggest complaint i think
Shannon: about the winter is it being dark that.
Greg: Was a real problem for me when when i used to work in an office now i don't
Greg: really care that much now it's fine but yeah when you would go in and it'd be dark and.
Shannon: You'd come out it is dark yeah like this what's what kind of life do i have
Shannon: yeah that just sucks yeah onto the beer onto the beer this is solar.
Jeff: Winds from prison city,
Jeff: It has a light funkiness to it.
Shannon: Yeah.
Greg: Yeah, it's not really that tart. Or not that sour. It's a little tart, but not that sour.
Shannon: It's not at all what I thought it was going to be. I thought it was going to
Shannon: be pretty tart. It's very easy to drink.
Greg: Quite.
Jeff: It does seem like it's still distinctly lager-y, as opposed to a Saison or something like that.
Jeff: It's pretty clean. like in the estuary, like there's not a big bunch of esters or anything.
Jeff: There's the malt flavors still in there.
Shannon: Yeah, it's definitely there.
Greg: Yeah, that's a nice thing about this is that it aged a lot so it has a lot of
Greg: complexity to it, but it doesn't overwhelm the rest of the flavors that are there.
Greg: The rest is sort of the underlying beer. So yeah, this is really nicely done.
Shannon: It is.
Jeff: And it looks like it was put in the bottle December of 2024.
Jeff: So it's got another year and a half that couldn't.
Shannon: Have been December of 2024.
Jeff: Because we were.
Shannon: In the Finger Lakes before that.
Jeff: Okay then what's this number mean I don't know maybe it's the.
Shannon: The expiration date.
Jeff: It's B1224 I don't know it's B oh maybe it's just batch 1224 oh yeah.
Shannon: I like this.
Greg: Yeah no I'm a i'm a digging it i'm
Greg: a digging it and yeah the it comes through that it's a lager it really does
Greg: it in i don't know like this is not a beer that i would expect to win over like
Greg: people who are who don't like beers but this is a beer that i think is definitely different but also,
Greg: respectful of all the little bits that you that you want so yeah i'm a fan.
Jeff: I dig it.
Shannon: I dig it too.
Greg: Mmm.
Jeff: So another thing that I've been working on. Oh, so I don't want to,
Jeff: real quick, the reason I was working on this stuff on my vacation is because
Jeff: on the second day of my vacation, the first full day, I was riding...
Shannon: 24 hours, less than.
Jeff: Riding a bike with my kids. They were the beach cruiser bikes that were like at the rental house.
Jeff: And we get down to the nature preserve and Max asks Ali if they want to race
Jeff: and Ali's like, no, like I'll race you.
Jeff: And I was like, okay, let's go. So up on the bike, I'm pumping as hard as I
Jeff: can, and the chain jumps off, and I will lose it and wipe out hard.
Jeff: I was completely tangled in the bike. The way it flipped over,
Jeff: I couldn't get out of it. If the kids weren't there, I would have had to wait
Jeff: for someone to come and get me out of the bike.
Shannon: Oh, really? You didn't tell me that.
Jeff: Oh, yeah. I told you I was tangled up in it.
Shannon: Well, I didn't know you were, like, literally tangled up in it.
Jeff: I mean, maybe I could have gotten my wits and gotten out of it,
Jeff: but it didn't seem like it because I was hurting.
Jeff: and my leg was like flipped over and underneath
Jeff: the seat post and uh anyway and
Jeff: you have flip flops on yeah and you know i'm like oh we're just
Jeff: riding down the street with these beach cruisers i can wear my
Jeff: flip flops so series of hijinks if
Jeff: i f that up but anyway i didn't so
Jeff: y'all got injured in various ways but while
Jeff: i was at the rental house and
Jeff: couldn't go in the ocean or the pool or the hot tub because of
Jeff: open wounds i did some digital housekeeping and
Jeff: kind of redid the cbr website and everything
Jeff: so you guys greg found a couple mistakes that i
Jeff: pushed yesterday so i'll get those fixed but got
Jeff: it fixed there'll be an episode index i'm transcribing all
Jeff: of our old episodes are about half done um and having ai kind of helped me do
Jeff: a bunch of different things with it so we'll have new summaries we'll have chapters
Jeff: we'll have like interesting moments like links to them oh it will have a comprehensive
Jeff: list of all the beers tasted and the rankings.
Greg: Our show website is brand new. Doo-dah, doo-dah.
Jeff: Yep.
Shannon: Well, but we still have to update it because we just discovered I'm not on it.
Greg: Mm-hmm. Yeah, we took a look at it, and our bios are weird.
Greg: Yeah, there's not—I do like the intro, I think, that you did with the very first page.
Jeff: That I wrote a while back, yeah.
Greg: But, yeah, the stuff about who we are and the show is a little,
Greg: yeah, very, very out of date.
Greg: But we talked a little bit about, we have these, is now we're recording on different,
Greg: so in order to get the transcripts right, we're recording on different tracks.
Greg: Thank you. So that the transcriptor will know which audio is which person.
Greg: Which means that we can train an AI bot, LLM bot, whatever you want to call them, to use our voices.
Greg: And then we can now interrogate them and bring them on.
Greg: I really want to do that. I really want to get a me and a you and just,
Greg: like, ask them weird questions and see what they say.
Jeff: All right. We'll do it.
Greg: And a Shannon. Yeah, no, there's definitely enough Shannon. Yeah, you've been.
Shannon: There should be.
Greg: Maybe. There's at least 30-plus episodes, right?
Shannon: Yeah. Yeah.
Jeff: One episode will be enough to train the voice, and then, you know,
Jeff: the transcripts have who's speaking. So, at least the news transcripts.
Greg: Yeah, the older ones. I don't think that the AI is good enough to do that.
Jeff: No. I mean, there is an option. I couldn't get it to work.
Greg: Yeah, I think that if you poured a bunch of computing resources into it,
Greg: you might be able to get something better.
Greg: But it still wouldn't be great.
Jeff: Yeah, it's still the most expensive part of this whole thing.
Jeff: It costs about 80 cents an hour to transcribe the old audio,
Jeff: but I get credits through work, and Shannon gets credits through work.
Shannon: So we're using my credits, too.
Greg: We have the old service that... We paid for.
Jeff: Yeah.
Jeff: That's actually, you know, this is that the credits are very soft money.
Jeff: So I'll just, you know, like with the combination of my account and Shannon's
Jeff: account, we should be able to get through them all next month. So I'm Batman.
Jeff: And yeah, so I'm just excited to like make the website like pretty good with a little bit of effort.
Jeff: And AI is doing a lot to help there.
Greg: It's pure vibe coding, right?
Jeff: Pretty much. I mean, you have to know enough to like set it straight when it starts lying to you.
Greg: Right but but you're not but it's still a black box.
Jeff: No you're telling you what to do no i understand what it's doing i mean i can
Jeff: understand all the apis and everything but like the the layout of the website
Jeff: i was like just generate me a new website you know and so that's it did the
Jeff: html for the why if it's good enough for something like crafty radio it's good
Jeff: enough it doesn't have to be great yeah.
Greg: Yeah yeah no i'm i'm with you we're not we're not putting up a storefront and
Greg: trying to sell, you know, run a business here.
Jeff: Right. Right. So I figured the bar was really low to have AI just do all the things.
Greg: Yeah, I mean, I think that one of the things that's really cool and it does
Greg: need to be updated, like I said, with a search thing, but we talked about it,
Greg: is there's a list of all the beers we've done linking to the shows that we did
Greg: them on, which is really neat.
Greg: And that's going to be useful in a couple of ways. One of them is,
Greg: have we done this beer before?
Jeff: I can also, so once I get the playback linking to like timestamps,
Jeff: I'll be able to link to when the bees start reviewing the beer too.
Greg: That'd be really neat.
Greg: Really cool. Okay, well, this is already much more hoppy. This is a...
Shannon: Of course.
Greg: This is some kind of hazy...
Jeff: Yeah, this is out of Norfolk, Virginia. I picked this up last week when we were
Jeff: down there. Is this the Lumpire?
Jeff: No, this is the Benchtop.
Jeff: Benchtop Proven Theory India Pale Ale. Brewed in Norfolk, Virginia.
Jeff: Thoughtfully brewed in Norfolk.
Greg: Virginia. Thoughtfully. Oh, well, they didn't just throw this shit together. Flagship
Greg: IPA Brewed with citra and mosaic hops Fermented with their Fronted dry with
Greg: our house English yeast 7% Citra and mosaic like I said Oh they even tell you
Greg: the malts Two row dextrin flaked oats Flaked wheat Vienna white wheat,
Greg: It's a hazy Citra.
Shannon: And mosaic My two favorite hops.
Greg: Oh I've got the chunks No.
Shannon: I got chunks Lots of.
Greg: Chocolate.
Jeff: Oh, that smells great. It smells grapefruit-y, kind of orange.
Shannon: Oh, God.
Jeff: Clementine.
Greg: There's a little banana in there, too. Like, I think maybe it's just the tropical
Greg: influences that's bringing that, like, a, I feel like a reference to banana.
Shannon: Where did we get it?
Jeff: I picked this up at the Navy Beverage Exchange.
Shannon: Oh. Okay. Because I was trying to think.
Jeff: My dad has a friend who's retired, and so we can go on to the Navy base,
Jeff: or the Naval air base and buy beers and liquor there and you don't pay tax.
Shannon: So nice.
Jeff: No tax. Oh yeah!
Jeff: That's Macho Man Randy Savage.
Greg: That is. R.I.P.
Jeff: Is it really R.I.P. for Hulk Hogan? He's kind of an asshole.
Greg: The question about R.I.P. is the Hulk Hogan one. Now, like, especially the last couple of times.
Shannon: Yeah, yeah.
Greg: Kind of tarnished.
Shannon: It did. He really, in my eyes.
Jeff: It's not just the MAGA stuff. It was that whole lawsuit against Gawker.
Greg: Yeah, that destroyed a lot of good stuff on the web because it turned,
Greg: made Peter Thiel, like, have so much more influence than he should. Yeah.
Shannon: And we lost Theo Huxtable, too, you know.
Greg: Yeah, that's a real tragedy.
Shannon: I know.
Greg: Like, what happened?
Shannon: Yeah. Awful.
Jeff: Drumswumming, right?
Greg: Yeah.
Shannon: Yeah, with his family.
Greg: Man. Shouldn't have worn those sweaters when he was.
Jeff: I saw an old meme of, who was the interviewer guy for WWF? Was it like Gene Okerlund?
Jeff: Yeah, Mean Gene Okerlund. Mean Gene Okerlund was interviewing the Iron Sheik
Jeff: and is like, what do you think Hulk Hogan's last words were?
Jeff: And Iron Sheik's like, the N-word.
Shannon: Oh, really?
Greg: Yeah, no, that makes sense. No.
Jeff: Yeah, he's an asshole.
Shannon: Oh, yeah. He's an asshole.
Jeff: All right. This beer smells delicious. Does it taste as good?
Shannon: It's beautiful.
Jeff: It's pretty bitter.
Greg: Almost piney.
Shannon: I think it's from that last beer.
Jeff: Yeah, well, I think I should have kept, like, the dregs, like,
Jeff: the hoppy dregs out of our samples.
Jeff: Probably would have been more citrusy. I think we're getting a bunch of, like, bottom.
Greg: I didn't get any dregs, so you tell me. I feel like.
Jeff: Yeah, no, it's still pretty bitter. It's kind of bordering on pine.
Greg: Yeah. I mean, this is citra. Citra and mosaic.
Shannon: It shouldn't be that piney.
Greg: It shouldn't be that piney. So where's that coming from?
Jeff: Just a little too much of the dry hop, I think.
Shannon: I think I'm still tasting the chalkiness from that first beer.
Greg: Oh, no.
Jeff: That's not great.
Shannon: Not great.
Greg: Yeah, no, perfectly quaffable.
Jeff: Yeah. Yeah, but it's, yeah, for review-wise, again, this is kind of a one-note
Jeff: beast as well, where it's just all that piney bitterness up front.
Shannon: It smells so much better than it is today.
Greg: How old is it?
Greg: I'm wondering if I'm tasting, because it feels like it doesn't have,
Greg: it has like a core, but it doesn't have any of the outside, if you will,
Greg: like any of the stuff that.
Jeff: 45 days.
Shannon: Oh, yeah, it's young.
Greg: Fresh.
Shannon: Speaking of young we had a young a young little baby
Shannon: fawn poor thing laying
Shannon: against our house in this little like
Shannon: what would you call that alcove alcove and
Shannon: i think it was hiding it was storming right before we left to come back to to
Shannon: this house and so we were coming up the steps with cooper and cooper right there
Shannon: i mean he i think he liked it he touched the deer today he touched the deer he didn't get.
Jeff: His teeth on or anything.
Shannon: No and that poor little thing it still had spots you're gonna have.
Greg: A you're gonna have a hard time getting me to to really care much about deer.
Shannon: I don't i don't those things i i but when they're babies i do you know i.
Greg: Mean that they're the That's the time when it's best to cull them because.
Shannon: Like... I know, but...
Greg: Yeah, they're just big rats and they're not as personal as rats.
Greg: At least rats are like clever.
Shannon: And rats, they don't carry ticks.
Greg: No, rats carry other diseases, like plague.
Shannon: Yeah.
Jeff: But at least it's not tick.
Shannon: We picked a tick off of me, what? The day after I got stung by that hornet?
Jeff: First day you got the grass down there, yeah.
Shannon: I'm like, this place, Tranquility Base, my ass.
Jeff: Yeah, we started calling it Tranquility Base because it's in Apollo.
Greg: I see.
Shannon: Yes.
Jeff: And then I realized after she got stung that, what was the rescue ship for Apollo 11?
Greg: The rescue ship?
Shannon: Yep.
Jeff: The recovery ship. The recovery ship.
Greg: Oh, um.
Shannon: Take a wild guess.
Jeff: Foreshadowing. Which aircraft carrier do you think it was? She got stung by a hornet.
Jeff: The USS Hornet was the recovery ship. Okay, okay.
Greg: Yeah, I wouldn't have gotten that one in a million years.
Jeff: I was thinking about that. I'm like, I'm pretty sure the Hornet was the recovery
Jeff: ship for Apollo 11. And it was.
Shannon: I'm like, I want to move back to Tyler Road.
Greg: With the Eagle and what was the command the Eagle what was the Eagle was the lander.
Jeff: Which became Serenity Base when it touched down right and the command module,
Jeff: it probably does have a name I.
Greg: Can't think of it I'm sure it had a name I know it had a name I don't it's not coming to me.
Shannon: If only we had some kind of a device that would tell us.
Greg: Yes let's.
Jeff: Call Mike Collins up and see.
Greg: What was the name of the command module for Apollo 11 Columbia Columbia Oh.
Jeff: Yes, of course.
Shannon: Yeah, that's not great.
Jeff: Oh, well. Can we go up from here?
Shannon: It smelled so good. It was like...
Greg: You're setting yourself up for something.
Jeff: I know. Tempting fate.
Greg: There were definitely things that I had to talk about. Now I'm blanking on so
Greg: much of this stuff. But...
Greg: I was looking into other reptiles to perhaps get.
Shannon: Oh, really?
Greg: Get.
Shannon: Hmm.
Greg: I think that definitely the thing that probably tops on my list is a crested gecko. Oh, cool.
Shannon: You should talk to Tori about them. She might be able to hook you up with one.
Shannon: I mean, she doesn't have any, but she might know somebody here in the area.
Greg: I mean, there are such great breeders and stuff online that I know now that...
Greg: That's what I probably do.
Jeff: But I want to know about the ones that are whack and kind of being,
Jeff: she doesn't know about like pedigree ones.
Greg: Yeah, but I want to like set up a nice enclosure with a misting system so I
Greg: don't have to worry about misting it.
Greg: But one thing that I talked to some people about them and one thing I was worried
Greg: about, I was like, OK, the thing that I know about the two reptiles I have is
Greg: I can leave them alone for five days and they'll be fine. The question was,
Greg: can I deal with a crested gecko?
Shannon: Right.
Greg: They eat more often and, you know, they need that misting.
Greg: Well, as long as they have a misting system, you can apparently just sort of
Greg: leave some food in there.
Greg: And the great thing about crested geckos, for anybody who is in any way curious,
Greg: is their food is just a powder you mix with water.
Greg: You don't have to worry about insects or rodents or anything like that.
Greg: It's just a powder. I mean, you can supplement them with insects.
Greg: It's probably a good idea.
Jeff: Can they drink from a gerbil bottle or something like that?
Greg: They usually drink the mist droplets that are on the leaves and stuff in their enclosure.
Greg: And they can drink from little bowls and stuff, too.
Greg: But they tend to, at least the wild ones, tend to not even recognize that it's
Greg: sandy water. or they only sort of see droplets and stuff.
Greg: But the ones that are these days, you know, because they're captive bred...
Greg: They can drink from a bowl just fine. Yeah, it's weird because crested geckos
Greg: are so interesting to species.
Greg: They're from New Caledonia. They were thought to be extinct.
Greg: And then some biologists found some on a journey.
Greg: And I think they're still probably endangered, but they are huge in the pet trade.
Greg: One of the biggest reptiles, because they were very easy to care for.
Greg: they are personable they're not going to they're not aggressive they jump a
Greg: little bit they're geckos in the traditional sense in that they stick to things yeah.
Shannon: I'm pretty sure Tori had one.
Greg: Yeah I know Tori had one I remember seeing it,
Greg: they are the only negative you want to call it that is that they have a tail
Greg: that they can drop and it won't grow back yeah but that's fine,
Greg: When they drop the tail, they're usually called frog butts. It looks kind of like a frog butt.
Greg: But they're fine. They'll take a couple weeks in to get used to their new jumping
Greg: style because now their balance is all different.
Greg: But then they're good. But yeah, they're really handleable, which is what I want.
Greg: I like the reptiles are very handleable and they're not going to be a hard thing
Greg: to deal with and that they can deal with time away if I need to get the time away.
Greg: That's all, that's like really important to me. So that's why I like,
Greg: I can't have something that needs everyday attention.
Shannon: Mm-mm, yeah.
Greg: It's just not going to work for me.
Jeff: Yep.
Shannon: Like Cooper.
Greg: Yeah, no, like, yeah, the thing about dogs are, I think, one of,
Greg: they're really mid-level pack,
Greg: and if you rank pets in terms of what I'm looking for, they're mid-level,
Greg: and I think sort of on an objective level I think that they're kind of mid-level
Greg: don't get me wrong dogs give you something that no other pet can give you no other pet can give you so,
Greg: dogs are like the most loyal and the like most loving things,
Greg: perhaps on the planet and we've because they've we've read them to be that way but,
Greg: they are in terms of like how you have to deal with them they become a lifestyle
Greg: they become basically like sure do little little kids and.
Shannon: Then you find and then you find out your dog has a heart disease and.
Greg: Yeah then.
Shannon: It becomes an even bigger.
Greg: The amount of money you spend on that stuff i mean like i've spent good money
Greg: on even just penrose's stuff when i was you know scared about her shit but So
Greg: it's not like pets, you aren't challenged in any way.
Shannon: Oh, no. Yeah.
Greg: But...
Greg: With dogs, with mammals in general, you're going to be paying more often.
Greg: I mean, bigger metabolisms.
Shannon: I'm just glad we have pet insurance on them.
Greg: Yeah. Just, yeah, be like, I think that the worst pet you can imagine in terms
Greg: of taking over your life, birds.
Shannon: I hate, I don't hate birds, but I hate to see birds in a cage,
Shannon: in a house. is that it makes me sad.
Greg: I don't think i get that i.
Shannon: I understand why people have them and i'm not judging people for having them i just couldn't do it.
Greg: But you can get things like macaws that are like they're they
Greg: go on the page at night and then they just come out
Greg: during the day and they're just you know they're around and um
Greg: they're but they are you're you
Greg: have to it's a commitment for the rest of your life pretty much yeah it's super
Greg: big and they if you don't have a friend for them they're going to be requiring
Greg: your attention constantly yeah they can live 50 years yes so you.
Shannon: Know if i got one now it would outlive me.
Greg: Yeah i'd have to yeah will.
Shannon: It to one of my kids i wouldn't have.
Greg: To worry in order if you want to get a macaw you have to not only be like be
Greg: super into it and like have a lot of disposable income you also have to have
Greg: people who will be able to handle the macaw for you whenever you have anything that comes up.
Shannon: Remember that one that was at that winery that we went to? Yeah. That was crazy.
Shannon: If it couldn't see the lady that was there, it wasn't even her bird.
Shannon: She was watching the bird for the owners. Yeah.
Shannon: But she worked there. It was just her working.
Shannon: And as soon as she turned the corner and that macaw couldn't see her,
Shannon: it just started squawking and going crazy.
Greg: Yeah, yeah.
Shannon: And I'm like, this is nuts. I mean, she had to bring it out so it could see.
Greg: You need to bring that to like a behavioral specialist of which there are.
Shannon: Oh, I'm sure there are.
Greg: Stuff like that. I've gone down various different animal husbandry rabbit holes.
Shannon: Yeah.
Greg: You know, when I was a kid, I started with fish. Fish are, I think, horrible pets.
Shannon: They are.
Greg: It's a lot more work than you expect. You can't handle them.
Shannon: No. All you can do is look at them.
Greg: Is look at them. And they're neat to look at.
Shannon: And then you have to clean their tanks.
Greg: Yeah, and clean their tanks. There are reptiles that you don't touch,
Greg: like a day gecko, you know, things like that.
Greg: Day gecko is not going to attack you, but if you touch it, its skin will come off.
Greg: It's a defense mechanism. it's not a good idea to like be handling some of these
Greg: pets, but at least the cleaning is not as hard as it is a frigging aquarium.
Shannon: I hate aquarium.
Jeff: Lost them out of fish tank. It was just a battle. Could never get it to get
Jeff: that balance where, you know, wasn't stinky all the time.
Greg: Yeah. Yeah. I know you have to be, you have to have real good,
Greg: like you have to pay for top of the line shit in order for your aquarium to be in good shape.
Greg: And you can do it. You have to put a lot of effort into it and maintain it.
Greg: But you can do it, but is that what you want to do?
Shannon: No. I am so glad that we're on the same page, too, because I have a trauma from
Shannon: my childhood with fish, so I don't want aquariums in my house. My brother was young.
Shannon: He got a goldfish, and I came home from school, and I walked...
Shannon: in the room i guess it was in my brother's room and anyways i stepped on something slimy.
Greg: Oh no it jumped out it had jumped out and i.
Shannon: Stepped on it with my bare foot i can't feel it today but i could 20 years ago
Shannon: i mean it took me forever to get over that and but it wasn't dead.
Greg: And we.
Shannon: Put it back in the tank and then it had babies the next day.
Greg: Oh wow you.
Jeff: Saved its life you saved the life of a bunch of fishes.
Greg: I saved goldfish can breathe air they,
Greg: that's one of the reasons why they can survive in little tanks yeah they can
Greg: just go to the top and just breathe air from they just pull into their swim
Greg: bladder and it works great for them same with like betta fish that's why betta
Greg: fish can live in those tiny little things because they can just breathe air,
Greg: that said like I did have a goldfish that I probably got when I was I don't
Greg: know seven and it lived eight years really yeah,
Greg: happy happy happy my first pet and I didn't take their best care of it but that
Greg: thing was it was happy it was unlike any other or the vast goldfish net it was a hearty little thing,
Greg: and it lived in a bowl its whole life it got eventually got aeration and it
Greg: got little decorations and stuff like that but it never did more than that but
Greg: it lived sucker lived it is.
Shannon: Yeah well if I walk.
Greg: Past a goldfish you'll see me literally got it from a fair you.
Shannon: Probably did when tossing the little ping pong ball.
Greg: Yeah and it was like you know a feeder goldfish it was like you know it's like
Greg: a hundredth of a cent or something.
Jeff: Alright so we have the burial beer oh yeah of our beloved this is a barrel aged
Jeff: golden ale with their wild cultures.
Greg: It's 5.5 percent do you want me to read this yeah okay i mean.
Shannon: You don't have to.
Greg: I'm just you.
Shannon: You sighed it's okay you don't have to i thought.
Greg: I'm just saying because i don't i don't know what it says and i just i just
Greg: i read the first line i was like okay is.
Jeff: It like a stone.
Greg: Label yeah yeah but but but i don't know how rambly it's going to be we'll see
Greg: and and i'll decide about halfway through if i want to continue it,
Greg: A thesis, so again, the name of it is Epitaph of Our Beloved,
Greg: which burglarizes a lot of these, we've talked about it, they're weird names.
Greg: A thesis on the subject of living matters. Stay among peace.
Greg: Find yourself. Rest alongside this altar. It remains where you always need it.
Greg: Our most personal expression of our wild program, the seventh and final panel
Greg: to be unveiled, is indeed one that began right here, upon our dirt,
Greg: in our first ever taproom's face.
Greg: The simplest and most beloved indeed.
Greg: This cuvee marks six long years of making this beautiful tale of death and rebirth.
Greg: The product of our locale, this spontaneous beer was made with Asheville City water.
Shannon: Asheville City flood water.
Greg: Riverbend malt barley and wheat, house-aged hops, and the tidings of the air around us.
Greg: Left to ferment in the open air beneath our taproom, pink trees,
Greg: parentheses, across from the sloth and sellick mural, close parentheses.
Greg: Each year, the beer rests for varying lengths of one to three years.
Greg: The nose on this beer is special, filled with juicy white nectarine fuzz,
Greg: whipped lemon curd, and noir-grown chenon blanc.
Greg: I don't know if I pronounced any of that right.
Shannon: Lemon curd?
Greg: L-O-I-R-E, grown chenon, C-H-E-N-I-N.
Greg: And I know what blanc is, but that's a wine, right?
Shannon: Yeah.
Greg: Grapes? The culture will continue its residency at burial by taking over our
Greg: Brunello food, allowing us to offer you this three-year blend each year. Okay, that's not bad.
Shannon: That was beautiful, Greg. Thank you so much. I'm so glad that you read that.
Shannon: It's making me enjoy this beer so much more.
Jeff: More sour.
Greg: That's sort of the first thing I taste.
Jeff: That's funny.
Greg: That's a citric acid hit.
Jeff: It's funny that they mention the sloth and selick mural it's painted on the
Jeff: outside of the building it's sloth from goonies and tom selick with their arms
Jeff: around each other have a picture of it somewhere i.
Greg: Do not have a tom selick sound so i don't know what that would be.
Jeff: I don't know they also have a black velvet painting of tom selick inside the tap room oh.
Greg: They do so what was what was tom selick's tv show magnum pi magnum pi right.
Jeff: Yeah, the aroma on this one didn't, wasn't very open, at least before.
Jeff: But now, like, getting all these kind of, like, tart fruit flavors, like, uh...
Shannon: Strawberry.
Jeff: Kiwis.
Shannon: Or actually, cherry. It's not cherry.
Greg: I'm tasting cherry. I mean, there's so much citric acid that it's very Jolly Rancher-esque.
Jeff: Yeah, it's playing around with the different kind of fruits.
Jeff: So, like, I'm getting guava. But it...
Greg: Like, I mean, you could very much simulate this by just getting some citric
Greg: acid powder, which I do have at home.
Greg: And like putting it into a beer and you get like a lot of that just hang right away.
Greg: There are other things in here too, but I think those fruits were mostly picking
Greg: up on them because of the citric acid.
Jeff: Yeah, probably. I'm getting kind of like a, it's reminding me just overall is
Jeff: like kind of a, I guess I was going to say cheesecake, but I guess it's more
Jeff: specifically like a graham cracker crust kind of flavor that I'm getting from
Jeff: the malts or something like that.
Shannon: Oh, I'm going to try it again here.
Greg: Okay i'm i'm going i'm i'm focusing my tongue microscope no searching for it.
Shannon: I can taste it on.
Greg: The back microscope that is that's a new one it's.
Shannon: A good one though.
Greg: It feels dirty to me even though it's not it could be i mean like i.
Jeff: Mean if you use your tongue microscope good you get to find all the hard-to-find spots.
Greg: But see, it's snakes that have tongue microscopes because they flick their thing
Greg: around and then they pull it back.
Greg: And it's not like a wet tongue like a dog. It's a dry tongue,
Greg: but it collects chemicals and then they bring it back. They have an organ under
Greg: their, like at the top of their mouth that then detects chemicals.
Greg: That's why they're always flicking around because it's a sensory tool.
Greg: But that is their tongue microscope for sure.
Jeff: Do you know if it's directional like oh yeah that's why it's that's why it's.
Greg: Spiked that's why it has two.
Jeff: Oh okay so it kind of goes into two different things so they know left or right okay.
Greg: Yeah, very, very sensitive.
Jeff: Is it more than just left and right? Like, can they form, like,
Jeff: an image of the environment?
Greg: I mean, no one knows what a snake is, you know.
Greg: We can do tests and stuff to determine that there is definitely a directionality
Greg: that they can determine. And you will actually see their tongue sometimes go.
Greg: That's one way you can tell a snake is not going to bite you or is not in any
Greg: aggressive mood. If its tongue starts to go in, not straight out,
Greg: but like flicks around the side a little bit, because then it's just more curious.
Greg: You learn, I mean, when you have a snake, you start to learn how to read snakes
Greg: or at least pythons and boas and stuff like that.
Greg: I can read because I know what the general feeling is. And you can tell when
Greg: they're stressed, when they're ready to strike, when they're hungry,
Greg: and when they're just, what's going on? This is interesting.
Greg: And that's the fun part. And I actually had, for me out today,
Greg: when I was talking to my dad, and he had for me to crawl around on my face.
Greg: And dad was like, you don't worry about that? I was like, I would so worry so
Greg: much about Cody, which is my sister's dog, about being near my face than Fermi.
Greg: Fermi is not at all. First of all, he's very comfortable around me.
Greg: He knows that I'm not going to hurt him.
Greg: And he might be a she, by the way. That's a different story.
Shannon: Oh, yeah?
Greg: It got large enough that spotted pythons don't really get that large unless
Greg: they're female, I think.
Shannon: Oh.
Greg: But yeah.
Greg: You know, like, yeah, it's not interested in me as food. It's interested in me as textures.
Greg: And, yeah, so it's like, and I can also tell when it, like, I'm also holding it partially.
Greg: It's not, Fermi's not getting tense.
Greg: Like, not like really holding onto something strong.
Greg: That's when the flicks are big
Greg: and sort of long and varied, not like tiny little ones or stuff like that.
Jeff: I mean, you know, she went through a phase, like, about the time you got her
Jeff: where she was very young.
Greg: Yeah, she knew environment. And I fully expect, you know, in a move that,
Greg: like, I'm going to leave Firmary alone for, like, three weeks.
Greg: Just get used to new smells, new environments.
Jeff: But, like, you know, well before that, very Hannibal Allie had her crawling
Jeff: on her glasses, you know, on her face.
Greg: Oh, yeah, yeah, yeah. When she was in a comfortable place and she knew the smells
Greg: and she knew everything. Whatever it is.
Shannon: They. They.
Greg: It it's.
Shannon: Just they're going through a change.
Greg: Yeah when when they're comfy when sakes are comfy they're not at all interested
Greg: in biting you it's just not their it's not their thing when they're not in food
Greg: mode and they're not scared they're just curious or they're sleepy yeah.
Shannon: And I keep yawning sorry.
Jeff: It's alright we've had a busy week I am
Jeff: really enjoying this beer now that I'm getting a little more used to the
Jeff: sour i am you know you mentioned citric gossip before i swear i'm like pulling
Jeff: out like not just like guava flavors but almost like the like some of the subtexts
Jeff: of guava like a kind of a creaminess or something like that you know like a
Jeff: probably better way to describe those are like front up front flavors of it.
Greg: Sorry i want to look up something keep coming keep talking it's.
Shannon: Very tart for me i really like it but.
Greg: You mentioned you I know writers who use subtext, and they're all cowards.
Greg: That's from Gareth Marenghi's Dark Place.
Greg: It's hard to describe. It's a British series, like six episodes.
Greg: Just watch it. It's so funny, so meta.
Jeff: Really great. Will do. We had a good time watching. we haven't watched since
Jeff: we've been doing the move stuff but we're catching up on a bunch of the oh I
Jeff: watched Superman well the dropout episode oh.
Greg: Did you watch the one I told you to watch yes or no okay,
Greg: Yeah, yes or no is like peak, like, okay, I see what Brennan's character is.
Jeff: We watched it, but I'm pretty sure you had us watch it one night here because we had seen it before.
Greg: Really?
Jeff: Yeah. Yeah. Yeah, we both have seen it before, but it was worth watching again.
Jeff: Oh my gosh, some of those, like, some of the ones in, like, I'm having a hard
Jeff: time thinking, but the one where they, uh, you had to spot the person who was drunk was so good.
Shannon: Oh my gosh, that was great.
Greg: That was such a fucking roteful.
Jeff: Or The Secret Sober, The Secret Sober.
Greg: The Serious Sober was great because of how they led it and then the rug pull
Greg: at the end was just so well done.
Shannon: It was fantastic.
Greg: Yeah, yeah.
Jeff: And we're not going to spoil exactly what it is. We'll let you discover that
Jeff: on yourself. But get the Dropout app and watch it.
Greg: Game Changer.
Shannon: Game Changer, yeah. I couldn't think of it either.
Jeff: I've been here the whole time.
Shannon: The whole time. I think of that every time.
Shannon: anything that comes up like you know I knew that the whole time I always say the whole time.
Jeff: The one where I think it was the end of the season maybe it was like the last
Jeff: question of the game was run oh.
Greg: Yeah that was a Sam Says right.
Jeff: Sam Says run and so they had to figure out what do I do to find the game here.
Jeff: And Ali went all the way to New York City.
Jeff: Across the country.
Greg: That was great. I don't know if you've seen Escape the Green Room yet.
Greg: Highly recommend that episode.
Jeff: I haven't seen that one, I don't think. So, yeah, we started,
Jeff: once we got on your app, we kind of started watching, going,
Jeff: watched the most recent season, then kind of going backwards,
Jeff: because we figured a lot of the older ones we've seen on YouTube already.
Greg: Right, yeah, a lot of the first couple of seasons you've probably seen on YouTube
Greg: and also you see how the concept has evolved,
Greg: as you can see sort of and some of the ways in which it evolved from now where
Greg: it's so much more about screwing with people and fucking people.
Jeff: Watching the behind the scenes is really good. I didn't watch them for a while
Jeff: and then I'm like oh these are so good.
Jeff: Kind of is sad that there won't be any more Sam says but or probably won't be any.
Greg: More Sam says. Probably won't be well I mean it's just it's a good yeah I don't know,
Greg: what there won't be any more of is did you see the the one just from this season,
Greg: where they had the things that they stuck on them in the wheel.
Shannon: I don't think I've seen that one.
Greg: Oh boy is it one of the newer ones we haven't.
Jeff: Watched them in like a month.
Greg: Oh okay yeah no there was one this season that is they won't be able to do it again,
Greg: But, I mean, in theory they can do it again, but you just see it and you'll understand sort of why.
Greg: But it was such a great idea and so well played.
Greg: They had a big Price is Right wheel.
Greg: And that gave them characteristics that they had to Velcro on them and then
Greg: keep doing those characteristics.
Greg: One of them was to do a Christopher Walken voice.
Jeff: Oh, boy.
Shannon: Oh, my God.
Jeff: That's awesome. We'll have to watch that.
Greg: Yeah.
Jeff: What was the, so I saw on like YouTube shorts that where Brennan had announced
Jeff: he was leaving Game Change, or leaving Dropout to do American Girl Dolls.
Greg: Right. The most recent one was, was a kind of Shark Tank inspired thing where
Greg: they pitched the, the, they pitch, they were getting pitches for the,
Greg: what's the most viral video.
Greg: And technically it's not over yet because they will get, they will choose the
Greg: winner after a month and hasn't been a month yet but.
Jeff: Okay yeah because i saw the viral video pop up and you know that i'm leaving
Jeff: dropout like what and that's like you could tell it was a bit after like maybe
Jeff: the first 15 20 seconds but it was a good bit,
Jeff: oh the the one year later one was so good yeah.
Greg: That came right after sam's history which was really funny yeah no like this
Greg: season has been really pretty spectacular.
Jeff: Yeah good stuff so on go on youtube and watch game changer and then when you
Jeff: watch everything that's free
Jeff: subscribe to the dropout app and watch the rest because it's so good or.
Greg: Find a friend because dropout is okay with you sharing passwords for now yeah
Greg: i mean they're they They like being a small little company that, like,
Greg: they're really great to their, to their, both their performers and their crew.
Greg: They gave everybody some...
Greg: Last year, and they intended to continue to have some profit sharing as they've
Greg: grown, they've they've they've marked.
Greg: I'll tell you, here's a good example of how much they care and how much their
Greg: fans like that they care.
Greg: They change it so that they added a dollar to the subscription price.
Greg: But everybody who is on the old subscription price keeps the old subscription price.
Greg: and there were people who were like can I cancel and get the new subscription
Greg: price because I want to give you guys the extra dollar oh wow yeah like there
Greg: were a lot of people who were saying that huh I kept the well it's the yearly
Greg: and it's like it's like 45 bucks for the year yeah wow.
Jeff: That's nice yeah and you like watch everything.
Greg: I watch Dimension 20 which is their live their live play role playing role you
Greg: know Dungeons and Dragons and other role-playing game stuff.
Greg: But yeah, I watch a lot of shows on there. Not every show, but I do watch a lot of their shows.
Greg: And I like Smarty Pants. It can vary in its quality, but it can be good.
Greg: I do like the new one, Parlor Room, where they play different tabletop games
Greg: and you get an idea of what are good things.
Jeff: You're spilling on your laptop there.
Greg: Oh, it should be. Okay. I've never, some of them, I've never played like Taboo
Greg: and I was like, oh wow, that looks like it'd be fun to play.
Greg: They play like other more complicated
Greg: ones, but they play like Taboo and Balderdash and you're like, oh.
Shannon: Alderdash is one of our favorites.
Jeff: We love to play that with, well, we play that with the family a lot and,
Jeff: You know, it's fun, except my brother-in-law, he's not very good at the game,
Jeff: so he'll go for, like, the easy jokes.
Jeff: So he'll just write down the most absurd things.
Jeff: And he never, ever does well, right? Because you can always pick his out.
Jeff: So the second to last time— That's kind of the fun of playing. The second time— Like.
Greg: When people drop, there was at least one player who just made the most absurd
Greg: things because that was more funny than— Sometimes it's just not about winning. It's just about—.
Shannon: About having fun.
Jeff: But what we did was we all colluded against him. We're like,
Jeff: okay, everybody pick Brian's answer.
Jeff: And then he started out the game like not being absurd about it.
Jeff: So like it wasn't obvious which answers were his.
Jeff: So then we had to like introduce cheating. So like we had to give a cue when
Jeff: we were reading Brian's answer out. So everyone knew to pick Brian's answer.
Jeff: And then he won the game and he was so excited.
Shannon: He was like, oh my gosh, I can't believe it was.
Shannon: It was like the best day of his life. Aside from when he graduated with his
Shannon: doctorate. I'm sure that was probably a better day.
Shannon: But it was so funny because then.
Jeff: And then I had to break. I actually felt bad because he was so excited about
Jeff: winning that I had to tell him that we had colluded against him and cheated.
Greg: Part of the game, man. Part of the game. But not like it. It looks like a lot
Greg: of fun to play. And I'd like to play one of those games.
Jeff: Taboo's good, too.
Shannon: We have both. Oh, do we have Boulder Dash? Just your mom has.
Jeff: My mom has Boulder Dash.
Shannon: Yeah.
Jeff: Timeless. The game's from the freaking 80s, and the words are still good.
Shannon: They need to come up with a new one, though, like we talked about.
Greg: Post show, let's bring out some taboo, and let's try it.
Shannon: Oh, all the games are packed.
Greg: All right. Well, sorry. Maybe we can pull out some taboo questions from our computers.
Jeff: All right, so this is from Lone Pine Brewing in Portland, Maine,
Jeff: from our trip up there several years ago.
Jeff: This is their Oak Age Golden Strong. It is a barrel-aged 11.8%.
Shannon: Wow.
Jeff: This Bertanomyces permanent golden ale aged a year on oak.
Greg: Yeah, these days, and this is not the only, this is not, from what I'm looking
Greg: at, it's not necessarily their
Greg: standard, but it is nice when it when a beer is just called what it is.
Jeff: Bottled january 15 2022.
Greg: 11.8 like you said uh okay dark out with medium high acidity and sweet aromas
Greg: they say a fruit punch and sangria what reminds me when i was in boston we went
Greg: to a place that was i guess like a dominican restaurant okay then went there with my dad and got,
Greg: I was looking at, there's lots of really cool stuff on there.
Greg: But when I saw that there was a, what was it? It was a lamb stew.
Greg: I was like, oh yeah, give me some of that.
Greg: Like, cause that's going to have all the cool spices and all the stuff and traditional stuff.
Greg: And then my dad wasn't, didn't want, and it was goat stew. I got a goat.
Greg: My dad didn't want a goat.
Shannon: Okay.
Greg: But then I said, there's an oxtail stew. I said, I don't want ox.
Greg: I said, no, oxtail is just a cow's tail.
Greg: It's fine. You'll be fine. And he got that.
Shannon: We were just driving back.
Jeff: Yeah, there's a place over in Penn Hills on Rye Road, the food truck, food trailer.
Jeff: There's a new place called Steel Goat. And it's kind of a marketplace for like
Jeff: small businesses kind of thing.
Jeff: And yeah, there's a food truck there. It was an oxtail, something or another,
Jeff: probably a barbecue place or something.
Shannon: It was. It was.
Jeff: I don't know. We'll have to go check it out sometime.
Shannon: I'm trying to think of what was...
Greg: But the reason why this reminded me of it was because we also had the sangria
Greg: as a drink that was there. And it was interesting.
Greg: It was a little sweeter than I would have expected, but it was good.
Jeff: The aroma on this one is hard to place. I mean, sweet-ish.
Shannon: Oh.
Greg: There's a honey thing on there.
Jeff: Did you get that? Honey.
Shannon: Yes, definitely honey.
Jeff: That's it. Like honey, kind of honey and toffee or honey and...
Jeff: Yeah, toffee. I go to toffee.
Greg: Yeah, a little kind of peanut brittle-ish.
Shannon: Mm-hmm. Yeah.
Jeff: Flavors weird tastes like my first thing i get is malto have you ever had malto
Jeff: kind of the barley malt soda from like south america yes.
Greg: I have yeah yeah.
Jeff: Yeah but malto is more wordy it tastes like a wort almost yeah but this has
Jeff: those flavors to it is kind of not.
Greg: Not as much to me no i'm getting more of again the honey thing coming along
Greg: it's also pretty high in alcohol so this is the first It's one that,
Greg: you know, is really like, ooh, is high.
Greg: But not, it's not particularly viscous.
Greg: So it's not that, it's just that, ooh, right away you feel the hit of,
Greg: okay, that's a lot of alcohol.
Jeff: It's almost a little spicy. It's from the alcohol. The alcohol is kind of coming
Jeff: across a touch spicy to me. Almost like a hot honey.
Greg: There is, yeah, there is like a, I think almost either a coriander hit,
Greg: like powder coriander, or the other one that's really strong that I can't think of.
Shannon: Like a clove?
Greg: No, it's, you want to use an Indian cardamom thing? Oh, yeah.
Greg: Yeah, there's a cardamom thing going on here.
Jeff: Yeah, it could be a little bit, yeah.
Jeff: It's good. It's, yeah, I don't know. I mean, I know you don't taste the Malta
Jeff: as much. I think it has a kind of that wordy kind of flavor mixed with honey.
Greg: I taste it underneath there, but it's not as wordy. Like, I remember there was
Greg: a beer, maybe it was last show or the show before, that was really wordy.
Greg: And I really enjoyed that it was so wordy that it was like that smell that you
Greg: get when you go into a brewery.
Greg: And it smells like just like malted barley.
Shannon: Yeah.
Greg: Like and I just in like drink form and like it was like something about that
Greg: is really enticing to me it's not not the most enticing thing in the world but
Greg: it's very I don't know comforting.
Jeff: I like this yeah it's it's kind of a drink it slow kind of thing at 11.5% definitely
Jeff: they call it dark ale that's his golden ale in the bottle yeah okay golden strong,
Jeff: maybe they have a similar one no,
Jeff: Oh, they call the golden strong a dark ale?
Greg: Yeah.
Jeff: Oh, okay.
Greg: I guess it's darker than like a strong color. It's much more in the bronze area.
Jeff: It's funny, going through all the summaries and transcripts and everything,
Jeff: kind of, you remember these things.
Greg: Dark ale.
Jeff: Oh, wild. Okay.
Shannon: Huh.
Jeff: That's a cut and paste mistake right there.
Greg: Maybe, I don't know.
Shannon: Oh, that could be.
Jeff: Remember the time we got that micro craft brewing board game that we tried to play?
Jeff: Where you, like, make your own beers and try to sell them and stuff?
Greg: Yes. Yes, I do.
Jeff: Came across, like, the summary for that show. It was like, wow,
Jeff: forgot completely about that.
Jeff: And then also looking through the beer list, like, oh, yeah, oh, yeah, we did that.
Shannon: Yeah.
Jeff: And things like there were kind of bigger things we did, which I hadn't thought about in forever.
Jeff: Like when we went up to Shoebrew and did that whole vertical epic tasting.
Greg: Yep. No, I remember that. That was also when I brought mealworms for everyone to eat.
Shannon: Mealworms?
Greg: Yeah, like dried mealworms. But why?
Jeff: It's food. Just eat it.
Shannon: No.
Greg: I mean, you eat seafood?
Shannon: I'm not going to eat mealworms.
Jeff: She ain't going to eat mealworms.
Shannon: No.
Jeff: Next subject.
Shannon: I eat a lot of seafood and, you know, crazy stuff, but.
Greg: Crabs and.
Shannon: Yeah.
Greg: Lobsters and shrimp. All.
Shannon: I know.
Greg: Part of the pan crustacea.
Shannon: Yeah.
Greg: Yeah.
Shannon: All the dirty things that we're not supposed to eat.
Greg: But the mealworms are just smaller little shrimp.
Greg: They're land shrimp. Tiny land shrimp. Crawfish.
Shannon: I don't eat crawfish either.
Greg: You don't eat crawfish.
Shannon: No.
Greg: I love crawfish. I mean, they're annoying because they're small.
Greg: You don't get a lot of meat out of them, but they are tasty.
Greg: I love crabs. Oh, I love crabs.
Shannon: I love crabs.
Jeff: This is the Lone Pine Oak Age Golden Straw.
Shannon: It's very delightful.
Jeff: Do you believe we still have beers from our Portland trip?
Shannon: We're going to have to go back when we run out.
Jeff: We are.
Greg: One thing that's interesting is next year, it's looking like,
Greg: and it's not certain, But it's looking like I may be going,
Greg: because instead of going to Cape Cod after my mother passed,
Greg: it's looking more like we're going to change our tune, at least this year,
Greg: next year, and go to Rome.
Jeff: Oh, nice.
Greg: So that'll be interesting.
Jeff: That's cool.
Shannon: Very nice.
Jeff: Hang out with the Pope.
Greg: I don't know if we're going to Vatican City.
Greg: one thing that my dad and I are totally totally when we talked about it we were
Greg: like both really interested was checking out Pompeii that'd be so cool yeah yeah,
Greg: Lots of awesome ancient shit there.
Jeff: I've never really thought about going to Rome.
Jeff: I mean, part of it I know is it's like New York City, super built up.
Jeff: But around there and also in the city is some of the oldest history kind of stuff.
Jeff: So you could probably make it cool without falling into what the average person does.
Greg: Yeah, yeah. I mean, like, it would be me, my father, my sister,
Greg: my brother-in-law, and maybe my niece and nephew as well.
Greg: So that would be the people who would be there.
Greg: And so not a, you know, not a huge contingent of people and relatively easy to figure out.
Greg: I would certainly do any extra cooking that we do, but we'd probably do a lot of restaurants.
Shannon: Oh, yeah.
Greg: When I was at In Boston I got better and better I'm still not perfect at it
Greg: But I got better and better At my smash burger technique Okay So Still gotta
Greg: work on it Still a work in progress But Getting better I do think that smash burgers Are,
Greg: Kind of the best burgers Oh they are They definitely.
Jeff: Are I mean You can have A classic burger With ridiculous toppings.
Greg: And those.
Jeff: Are good What? did we just no the the home automation just thought the light
Jeff: was left on unnecessarily okay started to turn it off so anyway we.
Greg: Just lost the light just turned off.
Jeff: We had a we had last year we had a thing
Jeff: where stuff was going crazy and i had to
Jeff: go right after we got back from i had to go in and like delete like all the
Jeff: smart sequences and stuff because one of them was just the cloud right one of
Jeff: them was just run amok in the cloud and lights were turning off all the time
Jeff: on it was crazy i i'd be sitting in the living room and the light would just come on and then it.
Shannon: Would go off and then another one would come on.
Jeff: I thought it was like the iot broker or something got our account confused with
Jeff: somebody else so someone else somewhere was calling a command out and our lights
Jeff: were turning on and off that's what i thought was happening but when i deleted
Jeff: all the automations it stopped so this.
Greg: Is one of those things that you know that that people who rely more and more
Greg: on ai are finding out is that i will just decide to do shit you You know what, like,
Greg: my friend was making something that was doing, and he had to do a bunch of error,
Greg: like, unit tests to do stuff.
Greg: And one of the unit tests, when he came back, it said, because it was failing
Greg: a lot of unit tests. And so it said, okay, well, I decided to skip these unit tests, so now it's good.
Greg: It's like, even if you tell it explicitly not to, you know, it will just.
Jeff: There's a story that someone posted, found on some tech blog or something,
Jeff: where apparently AI had access to the production database and just thought it
Jeff: was beneficial to delete the database.
Greg: Mm-hmm.
Greg: I think they managed to, that's why I make backups.
Greg: Well, there has been situations at work where like, especially a smaller company
Greg: doesn't necessarily have the most secure shit all the time.
Greg: And so like a ransomware thing hits, but you got to back up.
Greg: So it doesn't really matter.
Jeff: Name our, name our AI, little Tommy drop tables.
Greg: Tommy drop tables.
Jeff: Call back to an XKCD. xk cd yeah there's an old xk cd where you know it was basically it's.
Greg: A comic script for nerds.
Jeff: Yeah but the joke was you know making sure that your school has you know good
Jeff: input sanitization right so they named their son tommy drop tables semicolon
Jeff: yes yes or tommy semicolon drop tables or something when.
Greg: You're using databases like that semicolons generally,
Greg: say the end of a statement and new statements continue afterwards.
Greg: So if you aren't properly sanitizing your data, then you can induce what's called SQL injection,
Greg: and cause your, by entering in something into like a form on a website,
Greg: cause it to do crazy stuff because that's what the whole SQL injection is.
Greg: That's what the joke is about.
Jeff: Yeah, so if your kid's name was TommyDroptables and their database wasn't set
Jeff: up right, putting his name in could have deleted the database.
Greg: Because it had a semicolon and drop tables. Oh, drop everything.
Shannon: Jeez.
Jeff: It's a good old joke.
Greg: So this is oxtail?
Jeff: This is oxbow.
Shannon: Oxbow.
Jeff: Oxbow. Oxtoral.
Greg: Stainless-age farmhouse ale,
Greg: mixed fermentation saison, brewed with 100% main-grown ingredients, 5.5%.
Shannon: It's got to be great.
Jeff: Keep cool and dark. comes in a green bottle enjoy this within five years well.
Shannon: It's only been.
Jeff: First thing i smell was skunk stop banging on the table uh-oh well maybe it's
Jeff: a saison maybe it's a saison i think i think it's an expectation that's that's
Jeff: why that's why it's in a green bottle but it's it is slightly light struck,
Jeff: But there is other things in there, too. So, Shannon, brewers will...
Jeff: Green bottles aren't good for keeping beer from getting scumped.
Jeff: UV light can get in there and...
Shannon: Okay.
Greg: You can listen to one, an early episode, but I remember a lot of it.
Jeff: Now that we have summaries, we can find it.
Greg: Which is that there's a photilic reaction that occurs when photons hit a certain...
Greg: It's an isoprenal mercaptan that is created when... So, hops.
Greg: hops that are used in stuff E-L-I-5, Greg, E-L-I-5 hops that are used in beer
Greg: they have sulfury compounds and stuff those are things that give it all the flavors and,
Greg: antimicrobial properties and other stuff that hops are used for it online there
Greg: is a, when you boil them they do something called when you cook certain proteins
Greg: and certain things they do something called isomerize, they slightly change their configuration,
Greg: and one of the things that comes out of the change configuration of hops,
Greg: which are humulus, something like that.
Jeff: Isohumulon.
Greg: Isohumulon is the name of the compound. The compound, when it gets hit by a
Greg: certain energy of light,
Greg: can break off a radical, a part of it, that will then find other, in the solution,
Greg: find other sulfur compounds and create this isoprenyl mercaptan.
Greg: Now, mercaptans are really aromatic sulfur compounds that they use,
Greg: for example, in natural gas to make sure you can smell them because natural gas is odorless.
Greg: But also, it's very, very similar to the smells that skunk make.
Shannon: Mm-hmm.
Greg: Or smells that come off of other similarly, like cousins of the hot plants, such as marijuana.
Shannon: Mm-hmm.
Greg: That is what happens. That's what light striking does to create.
Greg: That's why light causes that to happen. If you didn't hit it with light,
Greg: it wouldn't have that chemical reaction that then causes the whole cascade.
Greg: Brown glass is really good at keeping out the light. Green glass, not so much.
Greg: It's the higher energy light that generally does it. And brown keeps a lot of
Greg: the higher energy light out.
Greg: Green, not as much. And so you get some of the light struck.
Shannon: We should have kept that in a brown paper bag.
Jeff: It's been in the fridge for a while.
Shannon: I know.
Jeff: The light striking is from it sitting on the shelf before.
Shannon: Yeah.
Greg: But the weird thing is that there's a tradition in the Saison making,
Greg: because like the very first Saisons and like the archetypal Saison,
Greg: Saison DuPont, is always in green bottles because they actually think that some
Greg: of that adds a character, some of that skunking adds a character to the beer.
Shannon: Oh, okay.
Jeff: So that's, they did it in homage to that.
Jeff: So Oxbow did it an homage to Cezanne DuPont. You know, you probably won't find
Jeff: any other beer from Oxbow in green bottles. Right. Except for ones that are
Jeff: supposed to be like this.
Shannon: Yeah.
Jeff: But it does have that vibe, right? There's that kind of, how do I want to, how do I?
Greg: You said the first one is chalky. This one has a lot of chalk to it, too.
Jeff: I'm getting. I'm just not getting much out of it at all.
Jeff: I'm getting a lot of spicy hops, getting a little bit of funk.
Jeff: I'm getting a little bit of that light strike which I'm having a hard time putting an actual word to.
Greg: It's um I feel like it's kind of a controlled rot,
Greg: it's it's got a little bit of like like a little flare of rot it's almost like
Greg: the I think I would call it the equivalent of gaminess and meat,
Greg: it's kind of a okay almost like metallic thing in vegetable stuff.
Jeff: It's not the best thing we've had from oxbow.
Shannon: No not at all actually i think it's the worst thing we've had from oxbow.
Greg: It's also pretty high in carbonation yeah.
Jeff: I think that helps scrub the skunk off your tongue.
Greg: Maybe yeah there is i feel like there's a little bit of brett in here too yeah.
Jeff: It says brett.
Greg: They said mixed fermentation so like there's brett there's lacto,
Greg: there's PDO, there's yeah.
Shannon: What?
Greg: It tastes saizade, I'll give them that, but I think that sometimes you're hewn
Greg: too close to tradition and you get something that just isn't that great.
Greg: I don't know how much you paid for it, but probably too much.
Shannon: Who knows? That was the trip. We barely fit everything in the car to come home.
Jeff: All right. I guess it's time to rank.
Greg: Guess it is time to rank.
Jeff: No shit.
Greg: Not like one of our more impressive shows.
Shannon: No, not at all.
Greg: Not that there weren't some good beers here. I think that there's a standout
Greg: to me and then the rest are...
Greg: The rest are just kind of hard to pick. I'm having a tough time.
Jeff: I got three that are gooder and three that are badder.
Jeff: Of the gooders, I don't know, I'll start with the batters.
Jeff: My least favorite batter, I think it's going to have to be that four points because I...
Jeff: It's batter to the bone.
Jeff: it's just that chalky flavor just coated my mouth i couldn't taste anything
Jeff: around it so four points will be in last place i'm gonna put the oxbow last.
Greg: We put the four points in last place.
Jeff: Yeah yeah that didn't work for me um i have a hard time on which one's second
Jeff: to last the proven theory or the oxbow i'll just call them a tie i'll put the
Jeff: oxbow in fifth place proven theory in fourth place now we got the gooders of the gooders,
Jeff: there's only.
Greg: One to me that's really memorable yeah.
Jeff: I'm gonna put the burial in third
Jeff: place i'm gonna put the solar winds in second place i thought that food rage
Jeff: lager had it was it was more more more inspirational to me because it was different
Jeff: from things you get a bunch of and then i'm gonna put the the oak age golden
Jeff: strong from lone pine in the top spot.
Greg: Huh come here no go ahead to me by far the winter is a prison city it was the one that was,
Greg: telling a really interesting story and really unique and i really liked the
Greg: concept of this of this age this oak age logger you can really get the loggeriness
Greg: and you can also get the oak age stuff it was subtle and it was like you know
Greg: well aged had a lot of interesting characteristics without going overboard.
Greg: To me, that was far and away the strongest beer in the episode.
Greg: The rest just kind of are muddled to me.
Greg: I think the Oakage Golden Strong was just like,
Greg: The only thing it had going for it was, and it was well crafted,
Greg: I guess, but it was pretty strong.
Greg: And the citric acid felt, I know you tasted more than I did.
Greg: I just kind of got sort of a general stress and I wasn't able to find those
Greg: malt things you were finding.
Greg: The burial was, I don't remember it.
Shannon: Oh, really?
Greg: I don't remember it. I remember reading the whole thing about it.
Shannon: Yeah.
Greg: But I don't remember it being...
Jeff: It was the one you said was citric acid.
Greg: I thought it was this, the oakish golden strong?
Jeff: No, that was the honey.
Greg: That was the honey. Yeah. An idea, like how much they're blending together to me, there it is.
Greg: I really remember the solar winds a lot.
Greg: This one, I think, goes in last place, the pastoral.
Greg: and then just in terms of i i guess the proven theory is more squaffable than the,
Greg: ceremonial by just a hair but no i i yeah solar winds if you manage to find
Greg: that go for it it's really interesting and unique and really this.
Shannon: Is good it's really good we're pretty close So in last place is Oxbow, and then Proven Theory,
Shannon: the benchtop Proven Theory, and then the four points.
Shannon: And then in third place is the Burial, and second is the Solar Winds.
Shannon: I think the Oak Aged Golden Strong is actually a little bit better.
Shannon: now if i would have had the solar winds after i had that one i might feel different
Shannon: no and it's i really liked that you know it's whatever you decide.
Greg: It's fine to be wrong.
Shannon: I like both of them a lot.
Jeff: Fine to be wrong.
Shannon: It's fine to be wrong huh you know what's great what's that just be right.
Greg: Oh that's even better usually.
Shannon: Yeah.
Jeff: All right.
Greg: Well, no.
Jeff: Oh, marry, fuck, kill.
Shannon: Oh. I don't want to marry any of them. I don't want to fuck any of them either.
Greg: Too bad. Like, we made a decision last time to not worry about doing the rankings,
Greg: even though it was our fucking 20th and 59th version or whatever it was.
Shannon: Did we decide not to rank?
Greg: Yeah, we just did marry, fuck, kill. But we've committed to marry.
Shannon: Fuck, kill.
Jeff: For the next 20 years now, apparently.
Shannon: Okay.
Jeff: All right. I will marry the Solar Winds. I will...
Jeff: I don't know. I'm going to kill the four points.
Jeff: Fuck the burial.
Shannon: Yeah. No. Same exact thing.
Greg: Definitely going to marry the Solar Winds.
Greg: I will fuck either Oak-Aged, Golden Strong, or the burial. I don't think it
Greg: matters to me which one shows up in the whorehouse.
Greg: and I'm going to kill the the test Earl from Oxbow.
Jeff: Alright thank you everyone for listening to Craft Beer Radio,
Jeff: oh that's hot Aussie's coming in hot hot,
Jeff: Aussie alright, we're going to do a post show so you should hop on over to the
Jeff: extras feed and listen to the post show because we're going to talk about all
Jeff: kinds of bullshit now assuming.
Greg: That the post show gets posted.
Jeff: It'll get posted I've got AI to do it for me now.
Greg: Oh, slam. Slam.
Jeff: AI's got it. Don't worry.
Greg: Yeah, it certainly is working on the website right now.
Jeff: It just has to be right most of the time.
Shannon: I gotta pee.