Greg: That's Beer Radio, episode 530, October 17th.
Greg: What year is that?
Greg: I'll tell you what year.
Greg: It's 2025.
Jeff: The whole club was looking at her.
Greg: And welcome to Craft Beer Radio.
Greg: We're back, and I'm Jeff.
Greg: And I'm...
Greg: Who am I?
Jeff: Who are you?
Greg: I'm Greg.
Greg: She's got the boots with the fur.
Jeff: And I'm Shannon.
Greg: Hey.
Jeff: Hello.
Greg: All right.
Greg: So we're recording another show because we wanted to hang out.
Greg: I know there's still a show in the can.
Greg: I had some technical difficulties.
Greg: I got the show.
Greg: The show's not lost.
Greg: And then I've been busy and I've been unmotivated.
Greg: So it's my fault.
Greg: But it'll be back.
Greg: It'll get posted.
Greg: Well, you know.
Greg: That's fine.
Greg: It's only our, you know, our many, multitude of fans who are
Greg: waiting anxiously.
Jeff: Yes, the I cries know, they are.
Jeff: are anxious, crowns.
Jeff: All right, got a hazy IPA, we got a couple farmhouse thingies,
Jeff: we got an Imperial Stout and a Sour.
Jeff: So, want to do farmhouse before the hazy?
Greg: Yeah!
Jeff: Yeah, okay.
Jeff: Let's do fiddlehead.
Jeff: Fiddlehead.
Jeff: He escaped.
Jeff: Landscape with haystacks.
Jeff: Oh wait, that's a wild tale.
Jeff: Let's do the whole farmstead because that's not wild.
Jeff: Very wild.
Greg: Okay.
Jeff: The whole farmstead.
Jeff: Verime.
Greg: Just testing to see if everything was working.
Jeff: Is that what it was?
Jeff: That's what it was.
Greg: Yeah, bad to the bone.
Jeff: All right.
Jeff: So this is a 2022.
Jeff: This is from our trip up to Maine in 2023.
Jeff: It's been hanging out in the fridge for a while.
Greg: interesting so how have you guys been i know it's been a
Greg: little bit we've saw each other last month at a night market
Jeff: Yep.
Jeff: Oh yeah.
Jeff: Yeah, Yep.
Jeff: that's right.
Jeff: Now I got the spider plant behind me.
Jeff: Now I have a baby over here.
Jeff: Hmm.
Jeff: and reproducing like Yes.
Jeff: spider plants do so yeah we've been traveling we did the whole
Jeff: trip to Gatlinburg Tennessee with Shannon's family and Shannon had a great
Jeff: had a great time too but Shannon really had a great time
Jeff: catching up with all their kids in one place at one time
Jeff: that doesn't happen very often so she was loving every second of
Jeff: it with the grandbabies and everything Got to place a bunch of
Jeff: board games because we sat around the cabin a bunch so I
Jeff: was happy with that part of it It was a lot of
Jeff: fun and you got to make some really excellent margaritas with yeah
Jeff: 35 we can yeah year old tequila we'll talk about that a
Jeff: little bit later and and then we just got back from caskill
Jeff: mountain maker camp it's our third year going up to the caskills
Jeff: and hanging out with a bunch of those youtuber makery people and
Jeff: you know people we consider friends now after hanging you know hanging
Jeff: out with them like five different times around the country now so
Jeff: it's a lot of fun it was a lot of alcohol And
Jeff: another A New lot of party hats.
Jeff: York legal substances.
Jeff: The devil's lettuce.
Jeff: Yes.
Greg: Theorem A is a farm set out with spring blossoms, Asian oak
Greg: barrels.
Greg: It also contained the malt is malted barley, organic buckwheat, organic spelt,
Greg: and organic Vermont malted wheat.
Greg: adjunct with dandelions and Vermont wildflower honey Asian wine barrel 6.5% alcohol
Greg: by volume so interesting bouquet the first thing I noticed was the
Greg: malt on this
Jeff: Me
Greg: it
Jeff: too.
Greg: was it just had this like more aggressive kind of graining than
Greg: the
Jeff: Yeah,
Greg: other
Jeff: it's an earthy, grape nutty thing that's spelt in the buckwheat for
Jeff: sure kind of stand out, make it way more rustic and Yeah.
Jeff: farmhouse-y and it plays with the other aromas coming really well.
Jeff: But yeah, those rustic malts definitely dominate the nose.
Greg: And then I'm getting a kind of citrusy note more honey i
Greg: think is what i'm probably smelling
Jeff: Yeah, there's a floral thing, combination of honey and the dandelion
Greg: yeah
Jeff: kind
Greg: i'm just trying to place it into like how it would taste
Greg: in my tongue and it feels like it might taste citrusy it
Greg: just didn't in my nose it feels like it might be citrusy
Greg: but i don't know
Jeff: And then I think there's a little bit of oakiness at the
Jeff: end there too, you know, because
Greg: Yeah,
Jeff: it can, because it's in that wine barrel.
Jeff: I'm not really smelling like a Chardonnay or anything like that, I
Jeff: but there, am.
Jeff: you Yeah, are?
Jeff: Okay.
Jeff: I I mean, am.
Jeff: presumably it's from a white wine because, you know, this beer hasn't
Jeff: picked up any color from a red wine barrel.
Jeff: Let's move on to the flavor.
Jeff: Yeah.
Jeff: Other tasting, I'll talk about the color.
Jeff: It poured very clear.
Jeff: It's been decanting, sitting in the fridge for a while.
Jeff: So it's super clear.
Jeff: It's golden.
Jeff: It looks like a pilsner.
Jeff: I mean, that's what it looks like right now.
Jeff: Oh boy.
Jeff: A lot of good sour.
Jeff: Yeah.
Jeff: It's tart.
Greg: It's an acetic sour, so we're thinking more vinegar-like.
Jeff: Mm-hmm.
Greg: It ends pretty bright.
Greg: I think the honey and the floral notes lift it.
Jeff: Yeah, that's a surprise.
Jeff: I thought it'd be a clean beer, but it must be in
Jeff: the inoculated barrels.
Greg: I mean, they talk about farmhouse yeast, but they're aged in oak
Greg: wine barrels and bottle-conditioned.
Greg: But yeah, I mean, it's got some wildness to it, but it's
Greg: not, and the bottle conditions though, this would change after you
Jeff: Right.
Greg: aged it.
Greg: So they didn't like pick one and just bottle that and make
Greg: sure they got it.
Greg: So they, it's interesting that they nailed it.
Jeff: It's been in the fridge for two years, so it's Yeah.
Jeff: change would have been kept to a minimum, you know, I don't
Jeff: have a like a At the old place, there really wasn't a
Greg: Hmm.
Jeff: setup for aging beers.
Jeff: So this one's
Greg: Yeah,
Jeff: fridge kept.
Greg: that well.
Greg: Yeah.
Jeff: Yeah, I kind of sealed that thing off to keep the monsters
Jeff: out.
Jeff: Yeah, it was kind of creepy.
Jeff: But I get this almost an apple cider vinegar.
Greg: Yeah.
Jeff: This water getting Yeah, it's after like the third taste.
Jeff: pretty tart.
Jeff: I didn't realize, you know, or I wouldn't have started with this
Jeff: with how tart it is.
Jeff: But yeah, it's a big boy sour.
Jeff: And like Shannon said, the acidity seems to be coming more apparent
Jeff: after a couple sips.
Jeff: It's kind of dominating the flavor.
Jeff: Yeah, the first sip wasn't so bad.
Jeff: It was, I definitely got that honey finish.
Jeff: But now I'm not getting that.
Greg: Yeah, now it's being dominated.
Greg: Yeah, the first couple sips were good, but yeah, now the overwhelming
Greg: flavor is just, like you said, I think apple cider vinegar.
Jeff: It's very zippy on the carbonation.
Jeff: It I'm is.
Jeff: going to work a little carbonation out.
Jeff: Maybe that'll take some of the apparent acidity out because you have
Jeff: carbonic acid along with the acetic acid.
Jeff: So if we swirl out some of the bubbles, it might
Greg: not be as bad.
Greg: I will say that the untapped stuff.
Greg: Which is even one from two hours ago.
Jeff: Really?
Greg: Yeah.
Greg: But one that has a comment is from the 11th.
Greg: Just phenomenal light, slightly tart, and so smooth.
Greg: So this
Jeff: That's very
Greg: is
Jeff: interesting.
Greg: not slightly tart.
Jeff: No, it definitely got tart over the three years it's been hanging
Jeff: around.
Greg: Yeah, we should say this is a 2022 bottle.
Jeff: Yeah.
Greg: So they probably produced this, it looks like they produced it in
Greg: 2024 and it's out.
Jeff: No, that's one that they're talking about then.
Greg: Yeah, let's see.
Greg: Let me take a, no actually the, I'm sorry, that was 2025
Greg: that it was looking at,
Jeff: Oh.
Greg: I think.
Greg: So now we have one from the, let's see.
Greg: Here's one from the fifth for this one.
Jeff: Mm
Greg: Somebody
Jeff: -hmm.
Greg: says soft floral funk.
Greg: Doesn't feel soft to
Jeff: I
Greg: me.
Jeff: don't think they know what they're talking about.
Greg: Hmm.
Jeff: I mean, Funky.
Jeff: it is a five word review on Untappd, so.
Greg: Yeah.
Jeff: Yeah.
Greg: Yeah, there's not a lot of, like, essays here.
Greg: Here's one from August 29th.
Greg: Funky Citrus.
Greg: That's closer to what we're getting.
Greg: Can
Jeff: It's
Greg: you guys?
Greg: not citric like it's more scenic.
Greg: It's more
Jeff: It's not really funky either like it doesn't have like the the
Jeff: sour is outpacing any kind of rusticness in the flavor.
Greg: Mm-hmm.
Greg: I agree
Jeff: Yeah, I don't pick If you want to anything.
Jeff: grab the dump bucket it's right over there on the counter I
Jeff: got a cork here.
Jeff: I know I'll get it.
Jeff: I'm not feeling like I want to dump it.
Jeff: I think it's I so tasty.
Jeff: I don't think she wants that much.
Jeff: She doesn't want that much sour this early in the show.
Jeff: No.
Jeff: I can see My that.
Jeff: You can pour stomach me some.
Jeff: hasn't been right this weekend.
Jeff: Oh, give me all of it and you can decide what to
Jeff: do because you've got to sink right behind you.
Jeff: Put the pressure on me.
Jeff: Well, you can just pour it right behind you.
Jeff: All right, while we're finishing this up, what have you been up
Jeff: to, Greg?
Greg: Well, the big thing that's happening is happening starting on Wednesday, which
Greg: is I'm taking improv 101 at ZUCB.
Jeff: Oh, that's
Greg: That's
Jeff: right.
Greg: exciting.
Greg: We'll see.
Jeff: Is it just one class a week?
Greg: One class a week, Wednesday, three hours.
Jeff: How many weeks?
Greg: Eight weeks.
Greg: And then there's a show where we just...
Greg: you know presentation they told you about it
Jeff: Yeah,
Greg: um
Jeff: yeah, well,
Greg: if
Jeff: I'll be there for sure.
Greg: i still lived in town i'd take the class too but it's
Greg: just too hard to swing right now from here i got too
Greg: much going on i i you know i'm not going to learn
Greg: much in terms of like how to do like i won't be
Greg: able to just get on stage and be able to do full
Greg: scenes and stuff like that this is from from what i'm understanding
Greg: it was the very very basics your mind agreement that kind of
Greg: thing you don't even we don't even get into like 201 is
Greg: when you get into the game and and stuff like that so
Greg: 301 is harold which is a a form and
Jeff: Okay.
Greg: then i don't know what 401 is but then there's there's what
Greg: there's 101 through 401 and then there's other things you can
Jeff: That's
Greg: take a cool.
Greg: look at yeah
Jeff: I think for you, it'll be exciting because you might not.
Jeff: you're not going to learn like the the generality of it that
Jeff: you'll learn some finer points but you also learn how to work
Jeff: with people like
Greg: yeah
Jeff: this and that's what it probably is right so you're probably like
Jeff: put me in coach ready
Greg: yeah
Jeff: to get
Greg: i
Jeff: on the
Greg: mean it's
Jeff: bench
Greg: it's it's wanting to learn you know more than just you know
Greg: from an academic standpoint and also wanting to you know it seems
Greg: like it'll be a lot of fun Yeah, and you know, it
Greg: seems like it's something that could be a cool social outlet.
Greg: So I'm totally into it.
Greg: And it wasn't, you know, I was always on the fence about
Greg: doing one when it wasn't a UCB class, but this is pure,
Greg: this is an actual UCB.
Greg: They open up one here in Pittsburgh and they open up one
Greg: in Austin.
Jeff: Okay.
Greg: So those are the two places other than New York and LA
Greg: where you can.
Greg: Get official UCB classes.
Jeff: That's wild.
Jeff: The bottle rocket,
Greg: Yeah.
Jeff: which is this place, it's in Pittsburgh.
Greg: there is there's a mountain on the south a big hill not
Greg: really a mountain big hill on the south side of the city
Greg: called mount washington and on the back side of that going back
Greg: down towards lower altitudes is a town called allentown and there's this
Greg: dive bar there that was like bought by hipsters or maybe it
Greg: was like a vfw or something but it was a it's it's
Greg: set up like a 70s early 80s dive bar with pittsburgh memorabilia
Greg: all over it but paneling
Jeff: Paneling everywhere.
Greg: like big penance from the pirates and stealers and stuff and but
Greg: they'd have shows there they'd have we've seen who was the improv
Greg: troop big grande big grande there that was really fun we've seen
Greg: a couple concerts there
Unknown: Yeah.
Greg: two or three concerts there it's a really cool small venue it's
Greg: almost like the venue shouldn't exist because it's small but like really
Greg: cool like like you think that those just don't fall apart because
Greg: it's such a cool place or or get sold out or something
Greg: and i guess i've been working for a while now like building
Greg: the reputation of getting in the improv and stuff and
Jeff: somehow they're right place right time with UCB looking to you know
Jeff: find satellite locations
Greg: Mm-hmm.
Jeff: and so it's really cool
Greg: Yeah, no, it's totally, I mean, I'm taking advantage of the opportunity
Greg: for sure for as long as it lasts.
Greg: I know that, you know, like when I went to see the
Greg: UCE for the first time, it was in their first theater, which
Greg: was, you know, a schlubby little tiny, you know, box theater in...
Greg: I think kind of near Harlem, I forget exactly where it
Jeff: was, Mm
Greg: but,
Jeff: -hmm.
Greg: and this has, I guess it's the same kind of vibe, you
Greg: know, it doesn't really matter that you have a huge, incredible, wonderful
Greg: theater for improv stuff.
Greg: It's just, you know, it's the fun of doing improv that makes,
Greg: you know, and it's supposed to be more of an intimate experience.
Greg: It's less like a stand-up and more of a.
Greg: collective
Jeff: yeah
Greg: thing.
Jeff: yeah i mean i didn't really mean it that way it's more
Jeff: so like because there's other places in pittsburgh right there's the place
Jeff: over by bakery square that we saw that improv one time did
Jeff: i think you went with us
Greg: I
Jeff: to
Greg: don't
Jeff: where think what
Greg: so.
Jeff: was that one called i guess it's like pittsburgh improv company or
Jeff: something like that remember that show on the other side of the
Jeff: bus line we had to walk across or park at bakery square
Jeff: Like that one set up with the little raised stage with seats
Jeff: on three sides,
Unknown: Yeah.
Jeff: you know, so more like a traditional like improv stage type thing.
Jeff: And maybe they'll change Bottle Rock a little bit or maybe they
Jeff: won't.
Jeff: But yeah, I mean, what's interesting is that this is not at.
Greg: Bottle Rocket is at a place right next to oh Bottle Rocket
Greg: oh it's
Unknown: oh
Jeff: okay
Greg: not
Unknown: it's not oh
Greg: so okay
Unknown: okay interesting
Jeff: all
Greg: they have their own like little satellite place to
Jeff: right that makes sense oh good for them i'm happy for them
Jeff: because i always thought you know like they brought it they were
Jeff: punching above their weight with some of the titles they were bringing
Jeff: in for concert bands and stuff and
Greg: they can do 360 shows a year I mean they are and
Unknown: they are
Greg: as a as a taking a class i'll have a card that
Greg: gets me into the waiting i can get into the waiting list
Greg: for on all shows or
Unknown: Yeah.
Greg: like if there's room i can get in after and
Jeff: Cool.
Greg: and i get happy hour prices at the bar every night
Shannon: Nice.
Shannon: There's a pass that you can buy.
Shannon: At least there was a friend of mine lives out there.
Shannon: My tattoo artist, actually.
Greg: yeah i think it's the same thing he gets comp with his
Shannon: Right.
Greg: with his
Shannon: That's what I
Greg: pass
Shannon: was going
Greg: that
Shannon: to sounds say.
Greg: like
Shannon: That's
Greg: locals
Shannon: what it sounds
Greg: have
Shannon: like.
Shannon: Yeah.
Greg: get this kind of mug club kind of thing and i think
Greg: those are the You perks yeah
Shannon: pay a fee and it's
Greg: well this class
Shannon: an annual
Greg: was thing 450
Shannon: and it's really cheap.
Greg: So, you know, and that's fine by me.
Greg: It's expensive for somebody who's like working on like a waiter salary
Greg: or something.
Greg: But, you know, for me, it's not really this one is bubbling.
Jeff: Oh boy.
Greg: We got a gusher.
Jeff: Alright, this is the Hazy IPA.
Jeff: This is from Return Brewing in Hudson, New York, where we just
Jeff: returned from the
Shannon: Yeah.
Jeff: Maker Camp.
Greg: Bounce Slash is the name of this.
Greg: 7%.
Greg: Citra and Idaho 7 hops.
Greg: Here's some interesting details.
Greg: The Citra comes from Graham Gamache and Danessa Van Wingerdin at Cornerstone
Greg: Ranches.
Greg: The Idaho 7 comes straight from the source from Nate Jackson who
Greg: bred the hop and released it in 2015.
Greg: Hmm.
Shannon: Does yours have a greenish hue
Greg: Yeah,
Shannon: to it?
Greg: it's
Shannon: Okay.
Greg: hoppy Did funk.
Greg: you just say, what did I just say?
Greg: I said, wow.
Greg: Yeah.
Shannon: I do it all the time.
Greg: Wow.
Shannon: Thanks to that.
Shannon: I do it all the time now.
Shannon: And thanks to what?
Greg: So I think this thing has the gritty hop.
Greg: Piles of piles of gritty hops in the bottom look
Jeff: definitely
Shannon: Yeah.
Jeff: at look at shannon's oh my god yeah
Shannon: Oh, it's so...
Jeff: It's fine too like there's a
Greg: But Shannon got the bottom dregs.
Jeff: Yeah
Greg: Look at hers.
Jeff: You
Greg: Oh, yeah.
Jeff: know too we
Greg: Yeah, we we got the
Jeff: all did there
Greg: hops.
Greg: is we got the hop You gotta get that hop
Jeff: Very kind of alchemist like in terms of like this is just
Jeff: y'all damage put it pops in the blender
Greg: Yeah So this is actually one that someone Craig put in our
Greg: cooler and left there.
Shannon: I was going to say, I don't remember this brewery, so.
Greg: Yeah, no, we didn't go there.
Greg: He bought it when he ran to Hudson.
Shannon: Oh, I
Greg: And I figured he won't be too mad if we use one
Greg: on the show.
Greg: I'll take him the other one tomorrow.
Shannon: don't think he probably even remembers that he put him in the
Shannon: cooler.
Greg: Yeah, so it smells a bit like, you know, a creamsickly IPA.
Greg: There's a just again.
Greg: Yeah, just kind of drippy.
Jeff: so the smell is interesting right it smells bigger than seven percent
Jeff: it smells like a nine percenter from my
Shannon: It
Jeff: nose
Shannon: does.
Jeff: right it smells boozy or
Greg: This
Jeff: at
Greg: actually
Jeff: least
Greg: is 6.5 and Tap says 7, but this is 6.5.
Jeff: okay yeah that smells bigger eight and a half or something like
Jeff: that nine percent like it smells like a double ipa like excuse
Jeff: me and it smells Like it has a kind of a creamy
Jeff: cream sickly kind of like bodyness to it like you get that
Jeff: kind of creamy aroma But I'm totally expecting it just to be
Jeff: teeth-ripping hobby Yes, it's teeth-ripping hobby.
Shannon: It's
Jeff: It's it's
Shannon: hobby.
Greg: got that very yeah that good fresh hazy grassy grassy great term
Greg: very grassy very aggressive
Jeff: And it bites.
Jeff: Yeah Ooh, it builds.
Jeff: It gets bitter.
Greg: the this
Shannon: It does.
Jeff: It's like licking a freaking bale of hops.
Greg: is reminding me of the first hazy ipas like the very first
Greg: in that it's racing the unique thing is the mouth feel the
Greg: mouth feels very different from any west coast ipas but the hops
Greg: are Overboard.
Jeff: Yeah.
Jeff: Well, I'll tell you my inclination was to make this a wow
Jeff: beer because it was like, wow, that's rough.
Shannon: Wow.
Jeff: It's rough.
Greg: Why now?
Jeff: It's a wow beer.
Jeff: It's kind of, it's so hot.
Jeff: There's so much hot material in there and so hot it almost
Jeff: comes across as stringent, like my cheeks are feeling dry.
Greg: I'm kind of drinking and sucking it through my teeth to try
Greg: to filter out the hops.
Greg: It's a lot.
Greg: I can't say I dislike it.
Greg: It's I mean, after the big the
Shannon: The big wow.
Greg: biggest scenic burn.
Jeff: Yeah
Greg: This is very much resetting the taste buds.
Jeff: It just this is has no semblance or no resemblance of balance
Jeff: to No, it you it know like doesn't.
Jeff: like it is the anti-balance and like they fucked up by dry
Jeff: hopping it as much as they did here because it just does
Jeff: not make sense it's so far overboard
Greg: Which is weird because they call it soft, round, flat.
Jeff: maybe this can't get filled up the bottom of the bright
Greg: And
Jeff: tank or
Greg: it did
Jeff: something but
Greg: bubble like crazy when he opened
Jeff: yeah
Greg: it.
Jeff: it doesn't taste like an infection at all it just tastes like
Jeff: too dry hop maybe that's it maybe this key this part of
Jeff: this can came from the bottom of the bright tank and they
Jeff: picked up more sludge Should we open the other can?
Jeff: That's probably the same.
Greg: Here's one from September 25th.
Greg: Somebody said, nice hazy hint of grape must, well balanced.
Jeff: So I Well, I I don't know that these people, you know,
Jeff: they don't taste the same to me.
Jeff: hate untapped.
Jeff: These people don't know what they're talking about generally.
Greg: Yeah.
Greg: Here you go, Jeff.
Greg: I told you I'd give you my old one.
Greg: That is the covert instruments.
Greg: Covert Companion version 1.
Greg: I have the Pro.
Jeff: Is owning this a felony or anything?
Greg: No, not in Pennsylvania.
Jeff: Okay.
Jeff: It's a lockpick kit.
Greg: Yeah.
Greg: That could explain all the little bits in there.
Jeff: Yeah, there's a bunch of turning wrenches
Greg: Those are turning tools and wave rakes.
Jeff: You got you know, you're different.
Jeff: Oh, these are for I figure if these are called there, but
Jeff: they're for certain
Greg: They actually
Jeff: locks
Greg: see bestly
Jeff: Certain locks that you
Greg: Those
Jeff: can just
Greg: are comb
Jeff: comb
Greg: picks you
Jeff: picks certain locks will kind
Greg: can just
Jeff: of you push them in too far
Greg: Yeah,
Jeff: and they kind
Greg: you can
Jeff: of
Greg: pull the pins you can push the pins that right above the
Greg: Bible
Jeff: Cool.
Jeff: Thank you
Greg: So this is Cabochins.
Greg: This is a particular American padlock bypass.
Jeff: We could have used this on our trip because as soon as
Jeff: we got to our friend's campground, she unlocked the keys in the
Jeff: camper.
Jeff: For the first time.
Greg: yeah for the first time he
Jeff: Thank goodness it was at our friend's campground and they
Greg: had a master
Jeff: own
Greg: he
Jeff: the campground,
Greg: had
Jeff: so
Greg: a master
Jeff: he
Greg: key oh
Jeff: had a master key.
Greg: they come you see so it was no big deal like i'm
Greg: starting to figure out how to how do i break into my
Greg: camper and uh and that came with his master key and it
Greg: was it was it mitigated all the drama
Jeff: But it was one of those things where she unlocked it, but
Jeff: also turned her wrist back when she pulled the key out.
Jeff: So she unlocked it, open the door.
Jeff: but And then then I went to take the key out.
Jeff: walked it back up and took the key out and then put
Jeff: the keys inside and then close the door I didn't realize I
Jeff: turned it when I took the key out.
Greg: so but it's your camper how does they have a master key
Greg: to it though oh
Jeff: key that works on all of the little lippert locks at least
Jeff: that lock
Greg: okay
Jeff: there's a deadbolt lock too that it doesn't work on but it
Jeff: works on like the
Greg: i wonder can you show it to me because i'm curious if
Greg: it's a wafer true there's
Jeff: lock
Greg: yeah
Jeff: Well,
Greg: the
Jeff: I don't
Greg: other thing you have your you have these Calvin keys for these
Greg: are for warded locks which I see all the time even though
Greg: they're they're super low security I mean they're more for like you
Greg: put them on Something you want to just keep shut to be
Greg: out in the rain and mud.
Greg: It's not really there for security.
Greg: It's there just to keep shut.
Greg: But one of the reasons why it's not good security is because
Greg: these are so easy to pick.
Greg: Yeah, it's a wafer lock.
Greg: So this is something like, so you would use one of these
Greg: wafer jigglers and
Jeff: Mm-hmm.
Greg: you could probably get into that guy.
Jeff: Yeah, so.
Jeff: It's time to leave a spare set of keys in the truck
Jeff: in case I ever do that again.
Greg: Yeah, anywhere else that would have been a much bigger hassle.
Greg: So, all right.
Greg: I'm
Jeff: Yeah,
Greg: going to...
Jeff: I'm not a fan.
Jeff: I want to pour this one out.
Jeff: I'll get the buckets.
Greg: Thank you.
Greg: I was just about to have thought of it.
Greg: Let's see.
Greg: There's...
Greg: What did you find?
Greg: Oh, the bucket has been filled with other detritus.
Jeff: The detritus is a better word.
Greg: That's what's going to help me out so much in that improv
Greg: class.
Greg: Words like detritus.
Jeff: Ew, look at how much funk is staying in the glass Yeah.
Jeff: just after pouring I gotta rinse this one out Oh, Greg liked
Jeff: it.
Greg: Yeah, it wasn't a bad, you know what?
Greg: Hey, now I know what Craig likes.
Jeff: Okie dokie.
Jeff: Well, it looks like we got two more hours in Imperial Stout,
Jeff: so let's go back to Sour Town.
Greg: Right?
Jeff: Let's do the Fiddlehead.
Greg: Okay.
Greg: Fiddlehead.
Greg: landscape with haystacks by
Jeff: Let's hope this one's better.
Greg: Tittlehead Brewing Company rustic saison based footer aged with brett and mixed
Greg: culture 5.9 percent we're going all over the place today Yeah, kind
Greg: of
Jeff: we are.
Jeff: Thank you.
Jeff: This also looks like a pills.
Greg: yeah i mean with the with the rustic saison base i would
Greg: expect it to be that kind of
Jeff: It's Straw got some.
Jeff: color light and this one's also been in the fridge for two
Jeff: years just chilling so I mean it did undergo a move a
Jeff: couple months ago but yeah
Greg: so that's what i'm thinking that we should talk about is i'm
Greg: going to be moving into your old place so the you know
Greg: the deal is up I have to do it because now I'm
Greg: not going to be living in my apartment past December 30th.
Jeff: absolutely i know i still got to get you the paperwork yeah
Greg: Do you have a key for me so I could start
Jeff: i
Greg: moving
Jeff: can stuff give up it
Greg: in?
Jeff: Well, How about after next weekend?
Jeff: yeah,
Greg: Okay.
Jeff: now Maybe after we next can weekend.
Jeff: give you a key, but when you're out of town, we plan
Jeff: on, we might even take the camper over there and just spend
Jeff: the whole weekend over there getting stuff cleaned up.
Greg: Yeah.
Jeff: Yeah, Because,
Greg: well, it's fine.
Greg: If you give me the key, I can wait to go over
Greg: there.
Jeff: we'll let us get, We have more to get out of the
Jeff: attic and the basement and then we have cleaning and painting to
Jeff: do.
Jeff: at the very least, let's get one room.
Jeff: clean for you to store stuff in right
Greg: Well,
Jeff: so yeah
Greg: basement is good for me to store lots of stuff in, you
Jeff: Oh yeah.
Greg: know, so
Jeff: Oh, for sure.
Greg: that's
Jeff: You
Greg: a good just place
Jeff: got to get stuff out of it.
Jeff: yeah There's miscellany when you when and stuff you is still there.
Jeff: have the luxury of not being in a rush it's amazing how
Jeff: hard it is to get this stuff moved you know it's yeah
Jeff: We haven't even been home hardly either.
Jeff: i know it's been a weird thing so
Greg: Do you like that garage door?
Greg: that because Oh, the easy
Jeff: yeah.
Greg: thing we do would be like to pull in pull stuff in
Greg: for the garage into your basement
Jeff: Yeah.
Greg: put stuff in that
Jeff: You
Greg: way yeah
Jeff: be able to do that.
Jeff: And then we talked about, you know, seeing if I can put
Jeff: that certain kind of garage door opener on.
Jeff: I still have to look into that, but I think it's possible.
Greg: it's not like it's like oh my god i have to have
Greg: it but it'd be nice
Jeff: Yeah.
Jeff: i'll see if i can swing it i got some ideas but
Jeff: anyway yeah greg is going to be renting our old place from
Jeff: us so we're you know it's real estate tycoons now apparently
Greg: Yeah.
Jeff: Yeah.
Greg: Now I have to figure out...
Greg: We have to talk about utility like in terms of me transferring
Greg: the utilities
Jeff: Yeah,
Greg: and stuff to
Jeff: just do the,
Greg: To me, so I guess you keep it's FIOS there, right?
Greg: You got FIOS.
Jeff: Yeah.
Greg: Yeah.
Greg: So I still have FIOS.
Greg: I think I'd be able to transfer
Jeff: Yeah.
Greg: Mm
Jeff: You should probably just change address.
Jeff: We still have, I change it down to the slowest Fios because
Jeff: just to keep the IOT cameras and stuff online since they're not
Jeff: there, the ring doorbell, you know, stuff like I that.
Jeff: bet they're not.
Jeff: We'll have to figure out some of that, like what IOT you
Jeff: want.
Greg: You want to take it out like, you know, probably don't want
Greg: cameras that I can see or comings and goings and stuff.
Greg: So we'll take those ones down.
Greg: But we'll figure all that out.
Greg: Anyway, people don't care, but they care about the beer maybe.
Jeff: Maybe, maybe.
Jeff: Maybe.
Greg: It's
Jeff: Let's
Greg: this is fiddleheads, landscapes and haystacks.
Jeff: I mean, you can smell the bread on this.
Jeff: Definitely.
Jeff: It's Where's kind that of...
Jeff: ropey?
Jeff: Is
Greg: leathery
Jeff: that what kind of overpowers that breading?
Jeff: Because I'm getting the breadiness, but there's something that's just a little
Jeff: something that's bit stronger.
Jeff: a little i will see if it's in the flavor but my
Jeff: nose is taking me to like an acidic like something that's kind
Jeff: of hot and like an infecting kind of flavor Oh.
Greg: I'm not sure if I'm getting that, but we'll see.
Jeff: Hmm, I'm not getting it in the flavor.
Jeff: I'm getting some rustic funk.
Jeff: This one's more funky where the last one was acidic.
Jeff: I like this one.
Jeff: Ooh, there's a neat kind of molasses-y kind of thing in the
Jeff: mid late Yeah, taste kind
Greg: there is a...
Jeff: of washed over my tongue and I wasn't expecting it.
Jeff: It surprised me.
Greg: There's something interesting going on with the malts here.
Greg: Their notes here are pretty accurate.
Greg: Notes of lime zest and lemon meringue.
Greg: That
Jeff: Oh,
Greg: is right
Jeff: lemon meringue.
Greg: on
Jeff: Okay.
Greg: the money for what I'm tasting right now.
Greg: So yeah, think of like an almost key lime pie.
Jeff: Yeah.
Jeff: I mean, even down to the graham cracker crust, Yeah.
Jeff: right?
Jeff: Like, well, Yeah, because for a minute I was mistaking it for
Jeff: like a toffee flavor.
Jeff: that's kind of what they're like they were saying I drank that
Jeff: I tasted and I was ready to move in.
Jeff: And then I had this multi-wave wash over my tongue and it
Jeff: was like one of those startling moments and when you say toffee
Jeff: though, that was in that ballpark for me.
Jeff: Yeah.
Greg: Certainly tangier than a key lime pie would be.
Greg: I mean, don't think like this is a key lime pie beer,
Greg: just that you get kind of the similar notes that you would
Greg: in a key lime pie.
Jeff: Definitely the crust, the graham cracker crust.
Greg: And there's a hint of sort of marshmallow in that.
Greg: In that too.
Jeff: Yeah, I'd like how the
Greg: It resets itself, right?
Greg: It starts out kind of acidic and sour, but then the kind
Greg: of dries out at the end and you're not left with a
Greg: lingering sourness or anything.
Greg: So it kind of resets for the next sip.
Jeff: This one is smooth.
Jeff: Yes, You know how that person described that other one and smooth?
Jeff: Right.
Jeff: No, nothing at It was not all about smooth.
Jeff: It better have been it.
Jeff: chunky.
Jeff: Yeah, this though.
Jeff: This is very smooth.
Jeff: I enjoy this.
Jeff: it's it's a it's a really nice easy drinker but being as
Jeff: tarted as it is it's not its ends dry the bread is
Jeff: not overpowering in its way in there it's just sort of sticking
Jeff: its nose in and saying hey what's up without being like I'm
Jeff: bread I'm taking over yeah
Greg: absolutely I like it
Jeff: no this is really good fiddlehead good maybe a little job on
Jeff: the sour side like it might be nice with the sourness with
Jeff: down down down a little bit and
Greg: yeah i kind
Jeff: that
Greg: of agree
Jeff: would
Greg: i
Jeff: be my
Greg: can agree with that it was a little more rustic instead of
Greg: sour a little more funky than sour there is a volatile that
Greg: comes off as like as i was kind of sucking in air
Greg: as i was taking the sip it does still go back to
Greg: a little bit of that kind of acidic like there's a little
Greg: like gross
Jeff: There's a little bit of it.
Greg: of vinegar
Jeff: there's
Greg: or something
Jeff: a there's a is it kind of a bit i think if
Jeff: you look for it there's a kind of little bit of band-aid
Jeff: in there
Greg: yeah okay yeah it's kind of like that's what it is yeah
Greg: not in the flavor for me but only in the volatile
Jeff: just
Greg: emissions
Jeff: in the end of all those and i think that that's for
Jeff: a beer that's as wild as this I think that is almost
Jeff: expected.
Jeff: Expected, yeah.
Greg: Like, I mean, if it was in the flavor, I'd be not
Greg: happy because it's just as fleeting aroma.
Greg: It's passable, so that was cool.
Jeff: When it's a gamble, anytime you're doing something wild, right?
Greg: Yep.
Jeff: What's going to get in there?
Greg: I got some more of that for after the show.
Jeff: Nice.
Greg: Let's go on to the influxion.
Greg: Oh, the Great American Beer Festival just happened.
Greg: Did you know
Jeff: I had no idea.
Greg: about that?
Greg: Fat heads won best, like large, not large, medium large brewery of
Greg: the year with five medals.
Jeff: Medium large.
Greg: Well, like 150 to 500,000 barrels.
Greg: Alagash won brewing group of the year, large brewing company kind of
Greg: thing.
Greg: oh westbound and down won
Jeff: Oh, yeah.
Greg: a bunch of medals it was so out of the six shannon
Greg: and i have been to three of them so that was cool
Jeff: okay this is the one that sorry i didn't want to get
Jeff: it in your flow but this this is from When you mentioned
Jeff: the brewery, I said they're running out of brewery names.
Jeff: Dirty couch brewing.
Jeff: I think we may have done one Yeah, before with we have,
Jeff: a dirty couch, we have.
Jeff: but that this is called inflection and it's so close to infection
Jeff: and it's a dirty couch infection.
Jeff: It's just weird, right?
Jeff: I mean.
Jeff: You're going around like, oh, what's got a dirty couch brewing?
Greg: I the guy that was working when I asked about the name
Greg: he I forget exactly how he worded it but the gist is
Greg: it's a good brewery like your good friend's dirty couch or something
Greg: like that like I'm not sure I'm selling it but it was
Greg: something like that
Jeff: I don't reminisce about my good friend's dirty couch.
Greg: Well, maybe he said it better.
Jeff: Do He
Greg: you remember
Jeff: did say it better, but I can't remember what he said.
Jeff: It's been a while.
Jeff: He said it like smoother?
Jeff: Like, I don't, he something just said, about like, crashing on yeah,
Jeff: your friend's couch or something.
Jeff: yeah, crashing on your friend's couch, something about that.
Jeff: And it just being like, I
Greg: Yeah, I don't know how to sell it.
Jeff: don't know either.
Jeff: Well, Oh, Selvis at my gosh.
Jeff: 12% alcohol by volume?
Greg: What?
Jeff: Whoa.
Greg: No.
Greg: Seriously?
Jeff: Twelve percent.
Greg: How is it sour?
Jeff: It's a bourbon cherry sour.
Jeff: Is it?
Greg: It says they threw on the...
Jeff: Okay,
Greg: This
Jeff: so I think I may have got the...
Greg: is the whiskey barrel aged cherry sour.
Greg: Not maybe different from the bourbon?
Greg: I don't know.
Jeff: Maybe.
Greg: Oak barrel fermented sour ale with cherries.
Jeff: dirty dirty couch okay
Greg: Label says A3.
Jeff: well still a3 is a lot
Greg: Yeah, it's big for a sour.
Greg: The aroma isn't spewing sourness like it.
Jeff: This is kind of very weird aroma.
Greg: It's kind
Jeff: I
Greg: of I
Jeff: don't know what that is right
Greg: mean there's a cherry almost like a
Jeff: Okay,
Greg: dr.
Jeff: no,
Greg: Pepper or cherry soda kind of thing
Jeff: There's that, it's whiskey barrels.
Jeff: You're smelling a whiskey barrel.
Jeff: I love whiskey.
Greg: Not like vanilla like
Jeff: I don't care for
Greg: the vanilla like cherry vanilla like a cherry float.
Greg: No and put words to what you smell
Jeff: I'm trying there's They're maybe a trying way so to put words
Jeff: into my i am smelling i got a brief whiff
Greg: of don't don't put words in my brain
Jeff: Right
Greg: i did get a brief whiff this kind of reminded me of
Greg: like a cleaner like a cleanser or something i
Jeff: It is a cleaner or like a can't find it when cherry
Jeff: i look for it cough but syrup kind of no that that's
Jeff: a good one Like yeah because a bad cherry there's like a
Jeff: ben fall thing coming on right you're making you're you're really selling
Jeff: this one it's Well, I don't like the smell.
Jeff: very volatile right there there are things in here that that are
Jeff: reminding me of cleaners yes that's just off the amount like if
Jeff: you if you look for it is there for sure if you
Jeff: try to look for like whiskey i can pull that too but
Jeff: yeah there's some weird stuff in here I'm just helping them get
Jeff: I wonder if this is a question has an infection.
Greg: It's pretty it's not infected, but it's pretty sour pretty
Jeff: Is it?
Jeff: Is it going to bite me?
Greg: tastes like a tastes like cherry pie filling that is and it's
Jeff: Oh,
Greg: sour it's
Jeff: wow.
Greg: sour
Jeff: It is straight up cherry pie filling.
Greg: Both like chuck back at the same instant
Jeff: Oh, concentrated cherry pie filling.
Jeff: That is like Jolly Rancher steroid.
Greg: Roy's
Jeff: Oh, God, yeah.
Jeff: Ooh.
Greg: eight percent no that's not worth your sobriety there's the oakiness is
Greg: in there too so after a few i've had a few more
Greg: sips so i'm i haven't tempered the sourness completely but i can't
Greg: taste other things holy cow is this making me salivate let me
Greg: allow me to swallow here the okiness comes through it's kind of
Greg: this the way it plays with the cherries it comes across almost
Greg: like tootsie roll or something like that like a
Jeff: well i'll take my second sip and i'll tell you if i
Jeff: taste any tootsie roll so journey catch focuses on sour and wild
Jeff: ales so i guess that you
Greg: how you doing babe We enjoyed our time after he couched.
Jeff: We did.
Jeff: That's I a sour did.
Jeff: mama right
Greg: It
Jeff: there.
Greg: is.
Greg: It's a lot.
Greg: It is a lot.
Jeff: My stomach says no.
Jeff: I don't know if I can finish that.
Jeff: I mean, like...
Jeff: I don't know if that's worth my sobriety.
Jeff: That is just too sour for me to really enjoy.
Jeff: Well, I'm going to have to drink a gallon of Gaviscon tonight
Jeff: to be able to sleep if I drink this.
Jeff: I'm imploring you to save that from the dump bucket.
Jeff: Let's put it in here.
Jeff: Yeah, yeah, okay.
Jeff: I will save it for you.
Jeff: It tastes like if you added some...
Jeff: Citric acid powder to a Dr.
Jeff: Pepper.
Jeff: You mean boric acid?
Jeff: Hydrofluoric.
Jeff: Well, that was an inflection point on the show for sure.
Jeff: Dang.
Jeff: We are not doing It's off in some direction.
Jeff: very well All here.
Jeff: right, well, this next one shouldn't be sour.
Jeff: Let's hope.
Jeff: oh
Greg: And we'll decide if we need to pull the...
Jeff: We always do my gin.
Greg: Oh, yeah.
Greg: Do you want to try that now?
Jeff: Let's do the gin after let's
Greg: Okay.
Jeff: let's get Midnight Rain out midnight Yes, I rain yeah I think
Jeff: this needs to be rinsed.
Jeff: I'm worried that there's going to be.
Greg: Back before the internet broke itself and sucked, you had chocolate rain.
Jeff: right like when the internet was neat and fun yes chocolate rain
Jeff: was
Greg: When
Jeff: around oh
Greg: was the last time you thought, oh, this internet is neat and
Greg: fun.
Jeff: god the internet is just a disaster now ten percent alcohol volume
Jeff: on this guy but i would expect that out of an imperial
Jeff: stout Oh, this is Asian bourbon Wow.
Jeff: barrel?
Jeff: Wow.
Jeff: This is Asian bourbon barrel's Weller's Blanton's Maker's Mark and Wild Turkey
Jeff: were a balance for
Greg: Oh,
Jeff: 16
Greg: that's
Jeff: months.
Greg: it?
Greg: Just that?
Jeff: Yeah.
Greg: Weller, Blanton, Wild Turkey, Makers.
Greg: Yeah,
Jeff: Why aren't you pouring me some?
Jeff: Yeah.
Greg: I haven't poured any yet.
Greg: I'm emptying my glass out.
Greg: With the inflection,
Jeff: Oh, I'm
Greg: that
Jeff: drinking some gaviskar.
Greg: menthol probably make this curious.
Jeff: Maybe I should wait.
Greg: You should wait.
Jeff: I just already feel my stomach Whenever saying, I I hear my
Jeff: stomach is going to be bad, I take an ounce or two
Jeff: of Kapari.
Jeff: That settles
Greg: oh yeah it.
Greg: yeah
Jeff: Really easy.
Jeff: It is what the aperitif is for.
Greg: i guess so like those underbergs
Jeff: Yeah.
Greg: that we get and we should get a little case of underbergs
Greg: we could drink it with our teeth before the show or after
Greg: the show all
Jeff: Yeah.
Greg: right this pours let's talk Kind of my kind of Imperial stout
Greg: pours jet black with dark brown foam smells like kind of a
Greg: shell shrouds you with a little bit of licorice thing going on
Greg: too.
Greg: Oh boy
Jeff: I smell the whiskey.
Jeff: Did I hear you say Maker's Mark when I left
Greg: That
Jeff: the room?
Greg: was Wellard Blanton's Oh, Makers
Jeff: shoot.
Greg: and wild turkey
Jeff: All the good stuff.
Greg: Yeah, so the aroma smells like you think it is it's it's
Greg: kind of a little bit boozy.
Greg: It's oaky as fuck
Jeff: Got to warm this baby up.
Greg: It's basically black, a tan head, not much of a head, but
Greg: what head there is is tan.
Greg: It is even still a little cold, even though it's been sitting
Greg: on the table since we started.
Greg: Yeah, but this kind of Imperial Stout, I like to drink it
Greg: like 55 plus.
Greg: Yeah, yeah.
Greg: smells very nice i like the aromas that are coming off of
Greg: it
Jeff: Yeah, so besides that,
Greg: there's a little licorice there you notice that warm
Jeff: I'm
Greg: i'm not getting licorice
Jeff: I didn't, but now that you mention it, I get a little
Jeff: hint of it.
Jeff: I'm not quite
Greg: fine i mean i expect
Jeff: sure,
Greg: at
Jeff: but
Greg: this at 10
Jeff: getting I'm
Greg: i'm percent
Jeff: getting some dark chocolate.
Jeff: I'm getting a bunch of toffee.
Jeff: I'm getting some oaky tannins.
Jeff: I'm getting a little bit of
Greg: there's vanilla there
Jeff: there's some cherry in there too, unless it's just.
Jeff: Leftover um in my mind.
Jeff: i mean it certainly is a little molasses yeah the uh like
Jeff: uh just like i don't know is it a chocolate volcano kind
Jeff: of smell you
Greg: yeah like a dark one right because it's not not like a
Greg: milk one like i'm not getting like tobacco notes either that would
Greg: in a really dark chocolate
Jeff: yeah this this is a smeller this one it just keeps on
Jeff: beautiful oh yeah it really is an aroma that has my a
Jeff: very god nice yeah yes it's not as boozy but oh it
Jeff: has a big vanilla kind of melted milkshake kind of body to
Jeff: it and flavor going with all the chocolate right that's almost like
Jeff: well no marshmallows and dark chocolate melted together but not the graham
Jeff: cracker I was gonna say s'mores but it's how good not there's
Jeff: your memory it's no graham cracker not as It's not as thick,
Jeff: but Dark Lord.
Greg: Who are you?
Jeff: Who am I?
Greg: Yeah.
Jeff: Dark Lord.
Greg: Who am I?
Jeff: Greg.
Greg: That's how good my memory is.
Greg: It's not good.
Jeff: Okay.
Jeff: Just, I was wondering if you remembered the times that we had
Jeff: Dark Lord on the show.
Greg: Dark Lord was like, wasn't that like 20% or something like that?
Jeff: I don't think it was that high.
Greg: It was in the, it
Jeff: There
Greg: was high.
Jeff: was that one time that we had it that was like
Greg: It was 18.
Jeff: sludge.
Greg: It was something high.
Jeff: Maybe.
Jeff: Might have been that high.
Greg: And Dark Lord was like double this in terms of like the
Greg: aftertaste too.
Jeff: Hmm.
Greg: I feel like you had a lot of lingering stuff here.
Greg: I think that the lingering here is kind of a double Tootsie
Greg: Roll-ish kind of thing that doesn't
Jeff: That's delicious.
Greg: end dry, but it ends chocolatey.
Jeff: I have no notes.
Jeff: I don't think there's anything I would say that this could do
Jeff: better.
Jeff: I mean, other than being more of what it is.
Jeff: Like, that is fucking insane.
Jeff: It's so good.
Greg: it's it's well done it has a lot of it's got a
Greg: sort of creaminess to it which is nice notes yeah some would
Greg: say notes of licorice in there there are some tobacco notes in
Greg: in the flavor near near the sort of bitter side which is
Greg: which is right i think that's correct for this style i
Jeff: the creaminess is interesting because it it's where you'd expect the booziness
Jeff: to be
Greg: think tobacco and the whiskey are kind of the same thing to
Greg: me they're they're they're melding together so they may be they may
Greg: i may be associating the tobacco with the whiskey but the whiskey
Greg: is there
Jeff: This is Midnight Rain from Old Thunder here in Blawnox, Pennsylvania.
Jeff: They really, It's really gone down to Blawnox now?
Jeff: did a good job with this one.
Jeff: So I wanted to let you know that the three Floyds, Dark
Jeff: Lord, blah, Yeah, 15%.
Jeff: how big is it?
Jeff: So pretty close.
Greg: This one's ten, I mean, but
Jeff: Not
Greg: I don't
Jeff: a dry.
Greg: know what do you miss here this
Jeff: This,
Greg: is this is the first one I'm really able to dig into
Greg: and find a different components up
Jeff: you know those what is it whitman's chocolates the box sampler Mm-hmm.
Jeff: boxes Yeah.
Jeff: you Yeah.
Jeff: know the dark chocolate ones that have the toffee cream inside of
Jeff: them
Greg: I'm
Jeff: that
Greg: more familiar with the cherry ones,
Jeff: well
Greg: but I
Jeff: yeah but the there's the one with that it's like a toffee
Jeff: Yeah, but like with a creamed whatever that is there that yeah
Jeff: that carries really in it Okay.
Jeff: okay light brown cream Yeah.
Jeff: that's what i'm tasting
Greg: can see where you're getting that.
Greg: Yeah, that's a...
Greg: I think I'm placing that, and yeah, that is a close approximation
Greg: of this.
Greg: I agree.
Jeff: Oh yeah.
Greg: Jeff has stood up, and he is looking around.
Greg: He's grabbing some glasses to, I assume, we're going to taste something
Greg: else.
Greg: We
Jeff: And he's not wrong.
Jeff: He is not wrong.
Jeff: I saw what he grabbed.
Greg: He grabbed a bottle.
Greg: That
Jeff: Your back is to you on purpose.
Greg: I don't know what it is.
Greg: It was curvy.
Greg: It was a curvier bottle than normal.
Jeff: I don't think you saw what you saw.
Greg: Maybe I didn't.
Jeff: It's a curvy bottle.
Jeff: Definitely saw a curvy bottle.
Greg: I don't know that I would recognize even if I knew what
Greg: the bottle shape was shaped like.
Greg: Okay, Jeff poured me some Kahlua-looking thing.
Jeff: It does look like Kahlua, but Not it's not Kahlua.
Jeff: Kahlua.
Greg: Yeah.
Greg: But I'm just describing, just telling the people so hopefully they can
Greg: understand the mental
Jeff: You're 100% right.
Jeff: It does look like glitter.
Greg: picture here.
Greg: Or for those who don't know what a clue looks like, it
Greg: looks like a latte, but I got like a shot of latte.
Greg: And it's coating the glass.
Greg: I'm also on right now is alcohol, so I need to spin
Greg: it around, get some of that volatilization out of there.
Greg: I don't know if I can smell much other than alcohol,
Jeff: just
Greg: but I guess you gotta taste
Jeff: take a sip
Greg: it.
Jeff: Yeah.
Jeff: I mean
Greg: So
Jeff: it's
Greg: it says light clue, it's a coffee liqueur.
Jeff: not coffee not
Greg: Not coffee?
Jeff: coffee
Greg: It's a chocolate liqueur?
Jeff: nope it's bourbon cream from buffalo trace yeah
Greg: Bourbon cream.
Jeff: i mean you didn't know such a thing existed so your brain
Jeff: was trying to take you down paths you knew but yeah bourbon
Jeff: cream i
Greg: Is this just bourbon and cream?
Greg: Is that all that's in it?
Jeff: don't know Goes great in a root beer.
Jeff: That's
Greg: I
Jeff: for sure.
Greg: mean, it very
Jeff: sometimes
Greg: much is a very good, tastes like a very good coffee liqueur.
Greg: Like you could substitute this for Kahlua easy.
Jeff: Yeah.
Greg: I think it's better than Kahlua for sure, but it's probably cost
Greg: a lot more than Kahlua as well.
Jeff: Yeah.
Jeff: But we're talking about the creaminess in the whiskey's name is right.
Greg: Let's compare.
Jeff: So I figured time yeah well to break it out and let
Jeff: you try it.
Jeff: and it it resembles it
Greg: I mean, I don't look.
Greg: But the
Jeff: No, definitely not in look.
Greg: bourbon cream is considerably sweeter Oh, and
Jeff: well, yeah.
Greg: it doesn't have the more bitter notes that you would expect in
Greg: the stout.
Greg: But this bourbon cream is extraordinarily drinkable.
Greg: I had to drink it on its own and it was really
Greg: tasty.
Greg: What's the ABV on this?
Greg: I'd be like in a 25 or yeah,
Jeff: I don't
Greg: it's probably
Jeff: know.
Greg: probably around 30% yeah
Jeff: It's so good in root beer.
Jeff: Oh 15% 15%.
Greg: so so I don't know what Kahlua is yeah
Jeff: Yeah, if
Greg: I would you know if you're making Irish coffee use this instead
Greg: of Kahlua for sure
Jeff: you can find it.
Jeff: Buffalo traces bourbon cream Yep.
Jeff: I don't know if we can buy it around here.
Greg: But back to midnight rain.
Jeff: Yeah.
Greg: Midnight rain.
Greg: Got the drink and have it in your hand.
Greg: Midnight rain.
Jeff: Drink it down, it goes to your brain.
Jeff: Midnight rain.
Greg: That's better than mine.
Greg: yeah this is so good so good yeah
Jeff: It's getting better as it's getting warmer too what do you want
Jeff: to do you want to like just keep on chatting while we
Jeff: drink this beer do you want to do our rankings do you
Jeff: want
Greg: we
Jeff: to
Greg: can go chatting i don't know what for chatting we want to
Greg: chat about there's all these things i want to talk to you
Greg: about and i know and when it comes to day you can
Greg: never remember what it was okay i got one uh i was
Greg: uh i just realized i just remembered one i was driving to
Greg: the asian market and i saw this place It's passed me by
Greg: and I saw this sign, the last guy on this list.
Greg: I'm showing it to Shannon.
Jeff: But you're talking
Greg: The
Jeff: about
Greg: last name on this list.
Jeff: On the list here.
Jeff: Okay.
Greg: That was in the thing.
Greg: Here it is for Jeff.
Jeff: You talking?
Jeff: The Buncher Company.
Greg: No,
Jeff: No,
Greg: no, no.
Jeff: above it.
Jeff: Scientific Games.
Greg: Yes.
Jeff: Yes.
Jeff: Okay.
Greg: Scientific Games.
Greg: I was like, oh, that sounds really cool.
Greg: I wonder what that is.
Jeff: Where
Greg: I
Jeff: was took this?
Greg: a picture.
Greg: This is on Liberty Avenue.
Jeff: Oh, okay.
Greg: I took, which is sort of, it's downtown Pittsburgh, for those who
Greg: don't know.
Greg: I took a picture of this.
Greg: I was like, I'm going to look them up later.
Greg: And I forgot entirely about it until I was on the toilet
Greg: and I was looking at it.
Greg: I was like, oh, yeah.
Jeff: You're like, oh yeah, I got that picture.
Greg: I was like, oh.
Greg: Oh yeah, what is scientific games?
Greg: That sounds like
Jeff: Should
Greg: right
Jeff: I
Greg: up my
Jeff: guesses
Greg: alley.
Jeff: first?
Greg: Yeah, yeah, go ahead and guess.
Jeff: Guesses first.
Jeff: What are they?
Jeff: I mean, my...
Greg: My hope for humanity guess is that it's kind of like an
Greg: educational, edu-gaming company or something like that, but I'm guessing that's not
Greg: it.
Jeff: Yeah, I was, you know, I was super
Greg: My
Jeff: interested real in
Greg: guess
Jeff: doing that.
Greg: might be teledilodonics.
Jeff: Tell the tonics.
Jeff: Okay.
Jeff: Do you have any guesses, Shannon?
Jeff: Scientific games.
Jeff: And it was just on a billboard.
Jeff: So
Greg: It's
Jeff: So this
Greg: a company.
Jeff: is the a technology company, it's a company.
Jeff: like this Okay.
Jeff: is a technology center this Okay, is one of the companies okay.
Jeff: inside the technology center it was like a big old Well, I
Jeff: mean, my guess would be that's a company that for...
Jeff: I'll tell you this it is not to that what you said
Jeff: Jeff
Greg: Oh, okay.
Jeff: New and cool, right scientific games.
Jeff: Games about science.
Jeff: right you know that's what you think right but but I will
Jeff: say that its name does make sense when you understand what they
Jeff: do but
Greg: Okay.
Jeff: it is not related to games about science games are a part
Jeff: of it but not necessarily games in the way that you're
Greg: Game theory?
Jeff: No.
Greg: No?
Greg: Okay.
Jeff: No.
Jeff: Okay.
Jeff: They do lottery shit.
Jeff: They make lottery cards.
Jeff: So yeah.
Greg: Like scratch-offs or...
Greg: Oh.
Jeff: Really?
Jeff: Mm-hmm.
Jeff: They do scratch-offs because...
Jeff: So how does scientific games make sense?
Jeff: like casino games right i mean you're that's essentially what they are
Jeff: and there's it's about making sure the odds are right with a
Jeff: particular set of you know cards over a particular population they're not
Greg: Yeah, scientific's a stretch though.
Jeff: really i mean mathematical
Greg: Probabilistic statistical game.
Jeff: yeah statistical games is probably i guess a closer Yeah.
Jeff: thing but it is
Greg: Speaking of lottery games, two things I've noticed recently, you know, like
Greg: I guess there's these legal games of skill popping up everywhere like
Greg: bars and whatnot on the way back home from maker camp stopped
Greg: at a gas station just up the road in rural town called
Greg: Shilakta and I had to go and go to the bathroom after
Greg: getting gas in a tiny little convenience store and there was two
Greg: or three video poker whatever video gaming machines
Jeff: They've
Greg: they
Jeff: always
Greg: have had not
Jeff: that here in Pittsburgh.
Jeff: They've always had those at most places.
Greg: to this extent so those are being played i walked in the
Greg: back and there was a room about the size of my kitchen
Greg: here and the walls were lined with the video gaming
Jeff: Oh,
Greg: machines
Jeff: okay,
Greg: and
Jeff: this is a lot more than just...
Greg: there wasn't anyone playing back there at that time and do you
Greg: Oh, shit.
Greg: I don't even know if you remember this.
Greg: Giant Eagle used to have like a daycare drop off so Yeah,
Greg: when you were shopping
Jeff: they had
Greg: at Bigglesness,
Jeff: the one in West Mifflin
Greg: you could drop
Jeff: that I
Greg: off your kids
Jeff: used
Greg: and
Jeff: to go.
Greg: they'd play N64 while you're shopping for stuff.
Jeff: I think COVID got rid of that.
Greg: They take what they replaced a lot of those with these cubbies
Greg: that are all these video gaming machines now.
Jeff: What?
Jeff: At the Giant Eagle?
Greg: Yeah, I saw one on Reddit today.
Jeff: But
Greg: They
Jeff: not
Greg: took
Jeff: like...
Greg: out Bigglesness and put in a bunch of those.
Greg: But
Jeff: But not
Greg: video
Jeff: video
Greg: gaming,
Jeff: games like, like
Greg: no,
Jeff: gambling Gambling
Greg: gambling machines,
Jeff: machines.
Jeff: like a gambling machine.
Greg: Games of skill,
Jeff: So,
Greg: legal games of skill.
Jeff: so Are they really games of skill?
Greg: That's what they have to be.
Greg: They have to be games of skill to be legal.
Jeff: Otherwise they're legal.
Jeff: Otherwise, you were allowed to have them, but you can't get paid
Jeff: for them, but bars would always sort of accept them.
Greg: Oh yeah, there's always been these video games for fun and entertainment
Greg: at bars, and if you talk to the bartender quietly, they'll give
Greg: you the cash reimbursement for winning the game.
Greg: But if you're a cop or an enforcement officer, you don't.
Jeff: Yeah.
Greg: Yeah.
Greg: Anyway, now it's crazy.
Greg: gambling like go to john eagle to gamble but like there was
Greg: like three I yeah
Jeff: mean like I haven't been to Vegas but I know that in
Jeff: Vegas if you go there like there's you know there's like slot
Jeff: machines everywhere I forget where it was that I was but I
Jeff: remember maybe it was a place in Florida where there was like
Jeff: gambling machines and in the airport I remember but I know I've
Jeff: seen that somewhere
Greg: And
Jeff: But
Greg: if I didn't explain it, Giant Eagle is kind of our biggest
Greg: regional supermarket.
Greg: Like an eagle, like a giant or a Publix or, you know,
Greg: that kind of thing.
Jeff: Giant was my supermarket when I was growing up in D.C.
Jeff: area, so Giant Eagle was not a big and I know that
Jeff: my, in Philly, my grandparents had something eagle and they would call
Jeff: eagle because that was the philly accent
Greg: Yeah,
Jeff: you
Greg: yeah,
Jeff: Well, I grew up in the South, so it was public's equivalent.
Jeff: never picked a wiggly No, i Piggly Wigglies.
Jeff: I don't think so.
Jeff: Not where I lived anyway.
Jeff: i first heard of piggly wiggly from driving miss daisy
Greg: there's a Piggly Wiggly and near where Tristan lives, isn't there?
Jeff: No.
Greg: What's the grocery store that's by the Cracker Barrel there?
Jeff: There's a cash and carry.
Greg: No,
Jeff: Yeah, it's a cash and carry.
Greg: by the Cracker Barrel on
Jeff: Yeah.
Greg: the highway.
Greg: The grocery store is not a cash and carry.
Jeff: A shop and save or a cash and carry.
Jeff: It's one or the other.
Greg: so and
Jeff: Winn
Greg: oh
Jeff: -Dixie.
Greg: win Dixie
Jeff: By
Greg: yes yeah
Jeff: the crack barrel, by the highway.
Jeff: Yeah, Winn Then -Dixie.
Jeff: there's a country song in there for sure.
Greg: Florida yeah
Jeff: Wiggles.
Jeff: I was born in Wiggles.
Greg: yeah so yeah it's crazy how you know gambling is a tax
Greg: on the The people that don't understand math.
Jeff: Yeah, I've heard that before for sure.
Greg: And It's just crazy how,
Jeff: it's,
Greg: like, I don't know, like, I always thought Giant Eagle was a
Greg: more moralistic company until
Jeff: I
Greg: I saw
Jeff: have not seen a giant eagle that has, so you may have
Jeff: found the one, well, the one that I've, you know, maybe there
Jeff: are a bunch of them, but the ones that I'd go to,
Jeff: at least in Allegheny.
Jeff: I can't believe they would replace the daycares
Greg: They
Jeff: with
Greg: took the daycares out long time ago.
Jeff: Yeah, I think the daycare is when COVID happened.
Jeff: In COVID,
Greg: A lot of them have
Jeff: in COVID.
Greg: been like the fulfillment center for online ordering lately, I guess.
Greg: But I'm looking for the photographs just to show you guys because
Greg: it's striking to see if someone else can say something.
Jeff: I'm just looking through my pictures to see if there's anything interesting
Jeff: in here.
Jeff: I showed you guys the ball python or, you know, a ball
Jeff: python that I played around with and then made me want to
Jeff: get a ball python.
Jeff: Mm-hmm.
Jeff: But I also want to get bigger cages for my two guys
Jeff: already.
Jeff: I'll have to set up some just played with play with play
Jeff: with for me yesterday here's a nice picture yeah sweet little boy
Jeff: girl yeah i forgot to tell tori about that Oh
Jeff: yeah, this is my, it's massive, this is my setup at work
Jeff: if you're curious.
Jeff: Ah, is So, it's
Greg: That's
Jeff: nice being,
Greg: a nice
Jeff: yeah,
Greg: monitor.
Greg: Holy cow.
Jeff: yeah, that a single monitor?
Jeff: it's a single monitor.
Jeff: That's sweet.
Jeff: It's a big curved monitor that's Yeah, basically three that's monitors sweet.
Jeff: wide.
Jeff: How wide is that thing?
Jeff: Yeah, about three, about three.
Jeff: monitors wise i don't know what the inches are because damien gave
Jeff: it i bought it from him for like 300 bucks second hand
Jeff: because he was like he's getting another one i Wow.
Jeff: need another one but it's awesome like i i don't want to
Jeff: go back A thumb that A thumb.
Jeff: is an old,
Greg: It's a joke
Jeff: old, old
Greg: that only Greg and I will ever appreciate fully.
Jeff: Yes.
Jeff: I'll just sit here and say six Well, seven.
Jeff: I mean, we can tell you what it is.
Jeff: We were going to one of our beer things.
Jeff: It might have been a beer fest.
Jeff: It might have been one of the Budweiser things.
Greg: I think
Jeff: I don't remember.
Greg: it was a Budweiser thing.
Jeff: But there was a kid in the, a kid who was
Greg: In
Jeff: I mean, the the family was fine with
Greg: boarding
Jeff: us, and they just kept saying,
Greg: area.
Jeff: awesome, awesome, and it's just one of those things that for whatever
Jeff: reason we were like, we both were taken by it and we
Jeff: both were tickled by it, and we just kept it.
Greg: So it was like six, seven, but something that only Greg and
Greg: I know.
Jeff: Well, now I know everybody yeah that listens but yeah to the
Jeff: show.
Jeff: but you didn't experience the moment where like we both sort of
Jeff: i don't know if we looked at each other but we started
Greg: I
Jeff: to sort
Greg: don't
Jeff: of repeat it because we we both heard it we both said
Jeff: that's weird but that's also cute and that's also like it's that's
Jeff: fun but in a weird way
Greg: I just got a bunch of memories of those trips too I
Jeff: Those
Greg: know Wyoming
Jeff: were great.
Greg: it's
Jeff: I mean, those were really enjoyable, those trips.
Jeff: The Budweiser, the people that were doing those trips knew how to
Jeff: win.
Greg: crazy we were only doing the podcast for like a year year
Greg: and a half and like we so this is the trips we
Greg: took out to Idaho and Wyoming I'm telling Shannon and the listeners
Greg: the first trip we went on What's
Jeff: And
Greg: that?
Jeff: then St.
Jeff: Louis.
Greg: Yep.
Greg: First one was to Budweiser Hop Farm, which is right on the
Greg: Canadian border in Idaho.
Jeff: Yeah.
Greg: Like literally it shares a property line with Canada.
Greg: And it's, we flew out to, where did we fly into that
Greg: time?
Greg: Was that
Jeff: Jackson Hole.
Greg: the fly into Jackson Hole?
Jeff: I think so.
Jeff: Yeah.
Greg: Where did we fly into the second time where we stayed in
Greg: Jackson?
Jeff: Oh,
Greg: From staying
Jeff: oh,
Greg: up too late the first time.
Jeff: oh, okay.
Greg: Maybe it flew into...
Jeff: That's right, we recorded Lane, that's right.
Jeff: Yeah, I remember.
Greg: Oh, we flew into...
Greg: Send to Tacoma or not Tacoma the yeah
Jeff: So we're watching you.
Greg: the big city in eastern Washington people are screaming right now but
Greg: we're on this trip and you know the allstrom brothers from beer
Greg: advocate were there and some other online media but like real deal
Greg: paper magazine beer writers you know was lou bryson on the first
Greg: one i think
Jeff: Might
Greg: so
Jeff: have been, yeah.
Greg: horst dornbosch was on it a bunch of people i don't even
Greg: remember the names of people that are still writing in print today
Greg: were on it and like it was like if i ever had
Greg: imposter syndrome it might have been then And then I don't suffer
Greg: from imposter syndrome, but maybe
Jeff: oh
Greg: at least then.
Jeff: yeah no it was clear we didn't know what we were doing
Jeff: compared to these guys i felt like when like by the third
Jeff: time i felt like i was more much more beer knowledgeable than
Jeff: i was the first time i went for sure
Greg: Yeah.
Greg: And yeah, so they put us up in Coeur d'Alene, which is
Greg: this resort town and the second trip was wild.
Greg: We flew into Jackson and then went to their barley malting facility,
Greg: which was in Idaho, but close to the Wyoming border.
Greg: And then St.
Greg: Louis was wild, the scale of the St.
Jeff: yeah
Greg: Louis brewery.
Jeff: yeah it was insane and and and all the weird things they
Jeff: had there like they were brewing stuff like There was a quad
Jeff: there
Greg: They have a pilot brewery where they teach their brewers to brew.
Unknown: Ah.
Greg: So a lot of the brewers they hire like from outside the
Greg: industry, you would think like they would hire people that went to
Greg: brewing school and stuff, but they kind of.
Greg: training house so like
Jeff: Hmm.
Greg: the people that they're training to brew have never home brewed which
Greg: is kind of weird
Unknown: Weird.
Greg: i mean i guess not
Jeff: they're getting like engineering students and
Greg: yeah
Jeff: then they're teaching them to brew so people who know how to
Jeff: do engineering and
Unknown: Yeah.
Jeff: then they're also like okay so now you you know how all
Jeff: this pipe shit's gonna work you know you you understand flow and
Jeff: all that mechanics stuff now you gotta understand beer and so they
Jeff: make them go through a three-year training period where they try a
Jeff: bunch of different they make a bunch of different beers and then
Jeff: they brew Budweiser and stuff all day yeah
Greg: Yeah, but the Pilot Brewery, they're making like Orfal clones and all
Greg: kinds of amazing shit that we'll never do that again.
Greg: that I gotta go into the yeast lab that was probably the
Greg: most, that
Jeff: was I
Greg: was probably the most, what's the word I'm looking for, restricted
Jeff: don't know what the word I'm looking for
Greg: or like in their
Jeff: they said that was the first time they had anybody from the
Jeff: media in their yeast
Greg: yeast
Jeff: lab
Greg: lab, yeah.
Greg: And it was like they opened up the cryogenic freezer and showed
Greg: us some of like the.
Jeff: I have video of some of it.
Jeff: We can watch it.
Greg: And some of the samples.
Greg: So like in the I think it was in the 70s might
Greg: have been the 80s when they were able actually to like do
Greg: like genetic sequencing or maybe not maybe not genetic sequencing, but genetic
Greg: work on the yeast.
Greg: They did this worldwide search of all the Budweiser's to find.
Greg: the best Budweiser yeast, the kind of the what they want to
Greg: be the archetype of a Budweiser yeast.
Greg: And then they isolated that one because at that point plants all
Greg: over the world had their own yeast.
Greg: There was a fair amount of drift across the world for Budweiser.
Greg: and they did this big search everyone sent in their yeast they
Greg: found the one they did tests they found tasting sensory panels like
Greg: this is what we want the Budweiser yeast to be so they
Greg: basically took that it's almost like the story of the kilogram right
Greg: you know where I'll tell you about the story about the cook
Greg: but they took that yeast propagated it up and they froze it
Greg: in tiny little vials since like the 80s and every once in
Greg: a while they'll pull a tiny little vial up and they will
Greg: scale that tiny little vial up to be the worldwide production of
Greg: Budweiser yeast so every
Unknown: Oh,
Greg: once in a while they'll reset back to what they have already
Greg: decided is the archetype
Unknown: indeed.
Greg: of Budweiser yeast
Unknown: Huh.
Greg: and a vial that's an inch long in a half inch wide
Greg: will
Unknown: Yeah, that's
Greg: turn into the entire world's production of Budweiser yeast
Unknown: crazy.
Greg: And when they feel there's enough drift out in the plants, you
Greg: know, every 10 years they'll pull another one
Jeff: We
Greg: out.
Jeff: also got to experience a similar acronym of their tasting thing where
Jeff: they bring in samples from all across the world and then they
Jeff: taste them and compare them against each other and they figure out
Jeff: which one is hitting the mark right.
Jeff: and watch breweries
Greg: They
Jeff: are going to
Greg: have competitions
Jeff: go and
Greg: to who can brew the best Budweiser and everyone who's listening is
Greg: laughing right now like why put so much effort into boring brewing
Greg: such a mediocre beer You know
Jeff: you're making a commodity you mean you have to think about it
Jeff: like as if you're making a commodity and you're making something that
Jeff: is standardized you know think mcdonald's think steel think aluminum right i
Jeff: mean a gasoline right the idea is that you should be hitting
Jeff: these marks yeah we get it it's not like it's not there
Jeff: to be the tastiest thing in the world is there to serve
Jeff: a
Unknown: A
Jeff: different purpose
Unknown: purpose.
Jeff: yeah and they and people who drink it expect the same thing
Jeff: no matter where you are in the world so
Unknown: Well, what I was trying
Jeff: part
Unknown: to
Jeff: who
Unknown: say.
Greg: is part of these tasting stuff was when they took the same
Greg: base beer And then they brewed it with Budweiser yeast, Molson yeast.
Jeff: That really was such a learning experience for me, because it really
Jeff: taught me about how much yeast does change and maybe look for
Jeff: yeast a lot more.
Greg: Yeah,
Jeff: But yeah, they took the same base beer and brewed a whole
Jeff: bunch of different yeasts and it was totally unlike different.
Greg: seven different beers made with different yeast and
Jeff: This
Greg: different
Jeff: was actually
Greg: brands of yeast.
Jeff: a picture of...
Jeff: I think the One
Shannon: Oh,
Jeff: of the Flights, it Yeah.
Jeff: was three beers with different,
Shannon: what year was that?
Jeff: 2013.
Shannon: Wow.
Greg: That one happened a lot way after the first two.
Greg: It was hops and then the next year was malt and then
Greg: it
Jeff: A couple years.
Greg: was probably four or five years before they got around to doing
Greg: it.
Jeff: I don't know if it was four or five, but maybe it
Jeff: was.
Jeff: I
Greg: I want
Jeff: don't know.
Greg: to say we did hops and malt in 2000.
Greg: seven in 2008 yeah
Jeff: Yeah, I guess it did because that's when we started doing podcasts,
Jeff: right?
Jeff: So yeah, my photos only go back to 2009, I think.
Jeff: So yeah, Hop Farm was super cool.
Greg: Watching the harvesting equipment, it's all kinds of custom equipment most of
Greg: it hasn't been made since the 60s so and even small hop
Greg: farms use the same equipment
Jeff: There's the whole St.
Jeff: Louis trip.
Jeff: You can take a look at all the pictures I have.
Jeff: I have a vegan if you want to.
Greg: Oh yeah, while you're looking I'll keep talking, listeners can listen.
Greg: the kind of the machines that cut down the binds are super
Greg: cool there's these things up on like
Jeff: Yeah,
Greg: lifts
Jeff: that was neat.
Greg: and
Jeff: I also remember, do you remember when we, you were feeling a
Jeff: little sick on the bus ride to the hop farm, and once
Jeff: we got in there and it was like the smell of the
Jeff: hops and it was like, oh, that makes me feel a lot
Jeff: better.
Greg: I drank too much the night before
Shannon: Look how young you are there.
Greg: I know I'm a little kid
Shannon: You are.
Greg: you're a little kid
Shannon: You were what, 23?
Greg: I don't know.
Shannon: look at you with your glasses
Greg: I still have those.
Jeff: Yeah.
Greg: Oh, I still have the glasses from that trip.
Shannon: You didn't have glasses on in
Greg: Oh,
Shannon: that picture.
Greg: I meant the safety glasses.
Jeff: Safety glasses.
Shannon: Oh, okay.
Jeff: Yeah.
Jeff: They Yeah.
Jeff: made us wear safety glasses when we were inside the
Greg: The
Jeff: building.
Greg: most were the smell from the most were there the heated room
Greg: where they were drying the hops.
Jeff: Oh, yeah.
Greg: This was like basically imagine a hockey rink like with the boards
Greg: and everything and it was filled up to the top of the
Greg: boards with hops and they were pumping hot air through it to
Greg: dry out the hops.
Greg: It was a hop sauna.
Greg: It smelled.
Shannon: Oh.
Greg: It's the best.
Greg: Best
Jeff: a sauna
Greg: smell I've ever smelled.
Jeff: And it was just like Zot, right?
Jeff: It was just, yeah, Zot
Shannon: We made
Jeff: sauna.
Shannon: a hop sauna.
Greg: Hop sauna.
Shannon: I want a hop sauna.
Jeff: If you had Budweiser, right?
Jeff: That was before InBev bought, you know, they made their thing with
Jeff: InBev, right?
Jeff: That was, they were still trying to make inroads with the craft
Jeff: beer community.
Greg: I think that might have been after.
Jeff: The yeast one was a little bit after,
Greg: Yeah,
Jeff: because
Greg: the yeast
Jeff: they didn't,
Greg: one was
Jeff: we
Greg: after.
Jeff: The didn't,
Greg: first two, they were trying, that's when, remember they kind of took
Greg: my advice with their marketing plan.
Jeff: they did, because what Jeff suggested is, hey, we were just having
Jeff: a very informal conversation after one of the nights, and Jeff said,
Jeff: hey, you know, you have this Michelob brand that's not really doing
Jeff: much.
Jeff: Why don't you take that and try to make craft beers out
Jeff: of it and position
Greg: Well,
Jeff: that
Greg: they had
Jeff: as your...
Greg: done a couple crafty things with it,
Jeff: Yeah.
Greg: but not a lot.
Greg: And I said that, and then like a year later, they started
Greg: doing the Michelob, like they did three or four different Michelob craft
Greg: beers.
Jeff: There was one that I really liked, the Doppelbach that they did.
Jeff: Yeah, I think, you know, I mean, I don't remember how what
Jeff: it was.
Jeff: I guess like Clydesdale's Yeah, it wasn't.
Shannon: that was so cool.
Jeff: I don't remember, you know, I don't know how good it would
Jeff: be if I had it now, but I enjoyed the Doppelbach a
Jeff: lot.
Jeff: That was the one, the one I still remember.
Greg: All right.
Greg: Do you want to get on to the rankings?
Jeff: Sure.
Jeff: Oh, yeah, this was I did I did take a picture of
Jeff: this was a giant five gallon
Shannon: I saw
Jeff: 55
Shannon: that.
Jeff: gallon barrel of high fructose corn syrup.
Greg: I'll tell you sweetened beers, baby.
Greg: And Anheuser-Busch.
Greg: All right.
Greg: Rankings.
Greg: This is going to be a weird one because a lot of
Greg: the beers are kind of gross.
Greg: Let's see.
Greg: I'll have to put that one in last place.
Greg: I'm going to have to put that
Jeff: Yeah, the three-minute video if you watch yeah,
Greg: one's there.
Shannon: Ah.
Jeff: yeah, that's all the yeast stuff is really cool
Greg: No, I'll put those like that.
Greg: I'm just vaguely talking about things.
Greg: Okay, here's what I'm going to do.
Greg: My worst place beer is the Bounce Flash hazy IPA from Return
Greg: Brewing.
Jeff: Mm-hmm.
Greg: Balance was not, it was the anti-balance.
Greg: Too gritty, too chunky, too much hops, just like to an absurd
Greg: degree, not even by a little bit.
Greg: And then let's put the Vera Mae in fourth place.
Greg: just because it was so darn acidic it was just it kind
Greg: of dominated the flavor after the first couple sips i'm going to
Greg: put the inflection from dirty couch in third place i think that
Greg: one had some redeeming values even though it was also intensely sour
Greg: it had at least the cherry and the other things going on
Greg: in it i'm going to put the fiddleheads landscape and haze landscape
Greg: with haystacks in second place that one was also sour but it
Greg: had that kind of toffee thing running through it With the buckwheat
Greg: and the other fun stuff, I dug that one.
Greg: But oh my god, the local beer wins big.
Greg: Midnight Rain.
Jeff: Local boy does good.
Greg: Oh man, Jens did good down in Blonox tonight.
Greg: Midnight Rain, Imperial stuff, fucking delicious.
Greg: I have no notes other than if it could be more of
Greg: what it is.
Greg: But what it is is pretty freaking perfect.
Jeff: Yeah, go
Greg: All right.
Greg: I guess I'll go.
Jeff: ahead, we'll go around the table.
Greg: In last place, the Bounce Flash, well, no.
Greg: No.
Jeff: No.
Greg: No.
Jeff: Shocker.
Greg: In last place,
Jeff: Oh,
Greg: the Potion,
Jeff: no.
Greg: because I couldn't drink it.
Jeff: He's fucking shit up.
Greg: It was way too sour and way too...
Greg: alcoholic for me to be like this is worth my sobriety left
Greg: it for Jeff he has literally a pint
Jeff: He
Greg: glass full of it to
Jeff: does.
Greg: drink later and he's pouring a little bit of that now I'm
Greg: mixing it with the chocolate midnight rain to see what well
Jeff: Why would you do that?
Greg: it was just the residue just the residue that is almost a
Greg: tie but I'm gonna put the bounce flash hazy here because it
Greg: really wasn't that flavorful just just kind of had it was just
Greg: chunky and but it was fine but yeah but it was not
Greg: as enjoyable as the Vera Mae was which wasn't super enjoyable but
Greg: at least had flavor things going on but it was more apple
Greg: cider than anything else I think the Phil head was the best
Greg: sort of sour we had he had that good saison base and
Greg: that yeah there's lots of great things there Brett was handled really
Greg: well Could have been a winner, but then this thunder came along
Greg: and midnight rain.
Greg: Pour a glass, I want to drink again.
Jeff: Mm-hmm.
Greg: Midnight rain.
Jeff: Yeah.
Greg: I mean, it's a top, that's like a top three or four
Greg: Imperial style, like ever.
Greg: It's up there.
Greg: I don't want to try to discern more granular than that, but
Greg: it's in the top five.
Jeff: It's
Greg: It's easily in the top
Jeff: an,
Greg: five.
Jeff: oh, definitely.
Greg: Yeah, there's no faults with the beer.
Jeff: and you know it's admirable that doesn't add only 10% because i
Jeff: mean i think that in a lot of things you're getting around
Jeff: 12 or 13 yeah
Greg: Up until today, I would say a world-class imperial stout needs to
Greg: be boozy, and this changed my mind.
Jeff: Now I think they did and that's another thing I liked about
Jeff: it is it wasn't it wasn't overwhelming in terms
Greg: I
Jeff: of bitterness Yes.
Greg: don't want to be hot,
Jeff: Yeah
Greg: but I do want to taste that it's alcoholic.
Greg: That's what I love in Imperial style.
Jeff: Yeah
Greg: And this one
Jeff: I
Greg: not,
Jeff: mean 10% is not not boozy
Greg: I know, but it didn't taste hot, it tasted creamy.
Jeff: Yeah Yeah, it's delicious.
Jeff: So mine.
Jeff: You can just leave them over there, but in fifth place is
Jeff: the bounce flash.
Jeff: I rate mine an A, B, C, D.
Jeff: That one's got an F.
Jeff: It's you tough.
Jeff: know we're in a tier list you know what's I'm sorry.
Jeff: one way we could do this you know what i mean does
Jeff: midnight random be s tier Yeah.
Jeff: Fourth place is the, It yeah, has to be D if not
Jeff: D.
Jeff: you just have to switch those two around.
Jeff: Fourth place is the dirty, the inflection The from dirty stout.
Jeff: Dirty infection.
Greg: Dirty crotch infections.
Jeff: Dirty couch infection.
Greg: Dirty crotch.
Jeff: A dirty crotch infection is not the last beer.
Jeff: That was just, According yeah.
Jeff: to YouTube.
Jeff: I just I couldn't I couldn't drink it and then But in
Jeff: third you couldn't, place no you didn't drink I it?
Jeff: didn't
Greg: No,
Jeff: I poured
Greg: that's true.
Jeff: that out too I poured it yeah no three
Greg: Fair enough.
Jeff: of these beers I did not drink
Greg: I rescind my challenge.
Jeff: yeah I mean I have an F a D minus a D
Jeff: and then a B and an A so F was the bounce
Jeff: the D minus was the inflection and then the d was the
Jeff: vera may from Yeah.
Jeff: hill farm farmstead it's still i mean barely tolerable for me that
Jeff: apple cider vinegar just Yeah.
Jeff: i mean i It i was a lot.
Jeff: poured it out It was a lot.
Jeff: or gave it to one of you
Greg: I
Jeff: okay
Greg: think you
Jeff: okay
Greg: parse it between both of us, I think.
Jeff: and then in second place that i didn't even have a c
Jeff: went straight to a b and that is the fiddlehead i
Greg: They're
Jeff: really
Greg: putting the B on the
Jeff: liked
Greg: chart.
Jeff: that
Greg: I
Jeff: one
Greg: would
Jeff: that
Greg: break
Jeff: was
Greg: it and run a B.
Jeff: yeah it's
Greg: Then they'll all explode the curve.
Jeff: oh my gosh yeah but that that fiddlehead
Greg: It's a lot nicer when you blow in the curve.
Jeff: was really good nice smooth Well balanced.
Jeff: Mm I love that key lime pie flavor, but it was just
Jeff: so balanced and it was great.
Jeff: Yeah.
Jeff: And then, yeah, that would have won except, well, we
Greg: That happened already.
Jeff: had the midnight rain and old thunder winds.
Jeff: From blocks.
Greg: All right.
Jeff: Yeah,
Greg: Now, our
Jeff: that
Greg: second feature.
Jeff: one's, I'm still sipping this.
Jeff: I love it.
Greg: The other dimension of rankings is marry, fuck, kill.
Greg: I always love when the AI tries to describe the enthusiastic ways
Greg: that we talk about marry, fuck, kill.
Greg: It's fun.
Greg: I'm going to marry, I'm going to fuck both the midnight rain.
Greg: And I'm going to kill the return brewing.
Jeff: Wait,
Greg: And if you tell me that's against the rules,
Jeff: that is against rules.
Greg: no.
Jeff: You.
Jeff: Who did this to me a couple of episodes ago?
Greg: you should have I picked that
Jeff: wasn't
Greg: beer you
Jeff: able,
Greg: should have fought
Jeff: no,
Greg: yeah
Jeff: no, you have to marry one, there's you no have fight to
Jeff: no fuck one, i'm you have sorry to kill one.
Jeff: i'm sorry if i'm i'm much out of sight here apparently Yeah,
Jeff: we you made it we made me made a point do that
Jeff: it?
Jeff: that fuck marry kill is there are new like
Greg: Rules
Jeff: we've we've
Greg: are made to be broken,
Jeff: Nope, but we've thrown out the fact that we have to do
Jeff: ranking every show but
Greg: Okay.
Jeff: we did say that now fuck marry kill is supposed to be
Jeff: the primary so you gotta be
Greg: um oh fuck the the dirty couch which is like your jd
Greg: vans midnight
Jeff: And you're marrying which one?
Greg: ring
Jeff: And you're going to kill the
Greg: the return ring coffee
Jeff: bounce.
Greg: bounce whatever yeah
Jeff: Okay.
Jeff: I don't hate the return brewing enough to kill it, but the
Jeff: dirty couch, yeah, throw that shit out.
Jeff: Let's kill You're that.
Jeff: not a JD Vance couch Not a JD Vance guy.
Jeff: fucker.
Jeff: The couches are not attractive to me.
Jeff: Fiddlehead is my is my fuck and I guess Midnight Rain is
Jeff: my marry because, I mean, come on.
Jeff: If you get a chance to marry Midnight Rain, you're going to
Jeff: do it.
Jeff: I mean, it's it's it's.
Greg: It's the kind of beer where like if there was a lager
Greg: on here We all would marry the lager we'd fuck midnight rain,
Greg: but because of the selection we're gonna marry the
Jeff: Yeah.
Greg: porter I mean,
Jeff: Yeah, but wait,
Greg: marry the porn star tonight
Jeff: wait, wait, wait.
Jeff: We're not done yet.
Jeff: I haven't ranked yet.
Jeff: Okay, no, no, I honestly like this is a case where this
Jeff: would still be something that I'd go to a lot.
Greg: Yeah.
Jeff: uh Okay.
Jeff: it's not like a star that's interesting like that's what to me
Jeff: that's what like a fuck is it's interesting and unique but it's
Jeff: not something i want to be around all the time That's different
Jeff: for me to remember that
Greg: Yeah,
Jeff: rare.
Greg: see,
Jeff: Yeah.
Greg: for me, Mary is you could drink it any season, any time,
Greg: and this might be rough to drink in the middle of summer
Greg: after cutting
Jeff: Yeah,
Greg: the grass.
Jeff: I mean, yeah right.
Jeff: definitely definitely There might be a few times all when that's not
Jeff: going to be, you know, when there's going to be some friction
Greg: That's
Jeff: there.
Jeff: that's
Greg: when you go relationships
Jeff: But right when you go and talk, something
Greg: relationships
Jeff: all yeah,
Greg: are hard,
Jeff: that's what you know, that's what you go and talk, that's what
Jeff: you go and talk to the middle head, your grandma.
Jeff: right so I am going to marry the fiddlehead because I don't
Jeff: want to get tired of the midnight rain.
Jeff: I
Greg: You do want that?
Jeff: to fuck the midnight rain.
Jeff: on the side
Greg: So I'm the fiddlehead in this analogy,
Jeff: no
Greg: okay?
Jeff: we're not talking about actual um and then i'm
Greg: No,
Jeff: just
Greg: this is important.
Jeff: how did i know this was gonna come back and bite me
Jeff: in the ass i just knew it would but and yeah no
Jeff: i just i wanna I feel like if I had midnight rain
Jeff: all the time, I would get tired of it and it wouldn't
Jeff: be as
Greg: I'd die happy.
Jeff: well, I'm going to keep what I just thought to myself.
Jeff: Anyway, I don't want to get tired of it, so I want
Jeff: to fuck it on the side.
Jeff: And I'm going to kill that crazy.
Greg: Nasty, hazy IPA.
Jeff: getting to the point where I'm tired of Midnight Rain would make
Jeff: me so happy just getting there would make me like oh that's
Jeff: that'd be awesome a that's worthwhile trip right there yeah
Greg: This is probably very high maintenance.
Greg: Think about the barrel that this was aged in.
Greg: You talk about high maintenance.
Jeff: four
Greg: Would you want to marry something that high maintenance?
Jeff: barrels blended four
Greg: Four barrels
Jeff: different
Greg: blended.
Jeff: barrels blended
Greg: That is some serious,
Jeff: Yeah, it's
Greg: like high maintenance shit right there.
Jeff: worse.
Greg: You don't, trust me, you don't want to be married to this.
Greg: You will be bankrupt.
Jeff: Worth it.
Jeff: Not
Greg: You
Jeff: if I say have a that.
Jeff: billionaire.
Greg: You say that now.
Jeff: It's not worth it.
Greg: All right.
Jeff: All right.
Jeff: In this scenario, I'm a billionaire.
Greg: So am I the midnight rain?
Jeff: You are.
Jeff: That's why I went to marry it and fuck it.
Greg: Good job.
Jeff: Oh my God.
Jeff: I'm going to be able to sleep in the bed tonight.
Jeff: Sweet.
Jeff: So, that's been Dr.
Jeff: Radi episode 5.30,
Greg: 530,
Jeff: and
Greg: you got it.
Jeff: stay tuned for our post-show where we drink my gin attempt.
Jeff: Greg turned vodka into gin just like Jesus.
Jeff: I did.
Jeff: Just like Jesus.
Jeff: That's what's in the scriptures.
Jeff: Read them carefully.
Jeff: And...
Jeff: You're We getting into know.
Jeff: the rhythm of life Talk to you soon.
Jeff: They say.
Greg: See y'all.
Jeff: Come into that, all up on me next move She threw it
Jeff: back at me, I gave him hope That ain't a problem, I
Jeff: know it because she had to melt