Jeff: Crap Beer Radio, episode 531, on January 19th,
Greg: What?
Jeff: 2026.
Jeff: I stepped on it.
Greg: Yeah.
Jeff: I stepped all over it.
Shannon: No.
Jeff: Oh, well.
Greg: Ah.
Jeff: We used to be good at this thing.
Greg: If you were wondering...
Shannon: Mm
Greg: Hey,
Shannon: -hmm.
Greg: did we forget about you guys?
Greg: Because there was a while where we had no show being put
Greg: in.
Greg: We had three in the can.
Jeff: we had two in the can yeah
Greg: Two in the can.
Greg: I thought we
Jeff: no
Greg: had three.
Jeff: just two never down to three and
Greg: But.
Jeff: then i lost the the sd card because i took it on
Jeff: an airplane and i don't know where it went to after that
Jeff: so someone has an sd card with the lost well it's not
Jeff: lost because we use the backup recorder but with the the raw
Jeff: footage
Greg: Backup.
Jeff: for uh for 5 30
Greg: Someone out there.
Greg: So if you're wondering why 5.30 sounds so bad, it was the
Greg: backup recorder and also I didn't have my mic and so we
Greg: used a secondary mic and I guess that secondary It mic wasn't
Greg: wasn't recorded.
Greg: So you just heard me at everybody else's mic.
Greg: It wasn't right.
Shannon: Oh, man.
Greg: Yeah, it wasn't great.
Greg: But hey, we're back.
Shannon: 2026
Greg: it's 2026
Shannon: yeah
Jeff: Yeah.
Greg: it's it's been a hectic year for both of us especially the
Greg: end of the year we're
Jeff: Yeah.
Jeff: We both moved.
Greg: both
Jeff: Greg,
Greg: we're both i should say three of us but
Shannon: yeah
Greg: yeah
Shannon: okay
Jeff: Yeah.
Jeff: Both parties moved.
Greg: yes
Jeff: Oh, that was a pop.
Jeff: I forgot the pop filters on our mics.
Jeff: I knew something was missing.
Jeff: Don't talk right into the microphone.
Jeff: Talk beside it.
Shannon: okay
Jeff: Okay.
Shannon: so
Jeff: Otherwise, it's going to be a very
Shannon: should I talk out of the side of my mouth or should
Shannon: I talk facing the other direction
Jeff: Okay.
Jeff: It's going to be a very poppy episode if we don't.
Jeff: the
Greg: Okay.
Jeff: beers tonight are all beers that I brought back from Belgium the
Shannon: Just
Jeff: we
Shannon: you?
Jeff: we brought back from Belgium Shannon and I went on a trip
Jeff: to Belgium with Bruges Ardenne this
Shannon: Yeah.
Jeff: second through the 12th of January if you were on the discord
Jeff: or on the social or my you know my socials you might
Jeff: have seen some of the stuff but let's uh let's get into
Jeff: this first beer one of the breweries went to is St.
Jeff: Bernardus they're in West Flanders out in the countryside And this is
Jeff: their Pater 6, which is not one of their like core distributed
Jeff: lineups.
Jeff: This is one that they make at the pub.
Jeff: I'm not sure how widely distributed it is.
Jeff: It is because the eight is their normal double, you know, and
Jeff: it's like the typical gravity of eight, right?
Jeff: So you imagine eight means like.
Jeff: eight nine percent something
Greg: Right,
Jeff: like right.
Jeff: that right this six is also a darker belgian abbey style beer
Jeff: i really like this one
Shannon: Yeah.
Jeff: so i want to showcase it on the show i won't i
Jeff: won't say right now with what i tasted and whatnot let's just
Jeff: go into it and taste it
Greg: St.
Greg: Bernardus is, from what I've seen, the ABT-12 is one of the
Greg: most available Belgian-style quads you can find,
Jeff: It's
Greg: a Belgian beer.
Jeff: pretty available.
Jeff: There's a whole story with St.
Jeff: Bernardus.
Jeff: Up until the early to mid 90s, they brewed.
Jeff: The beer labeled West Vletrin, the monks basically contract brewed out to
Jeff: St.
Jeff: Bernardus.
Jeff: And then in the 90s, they wanted to take back and kind
Jeff: of strengthen the Trappist brand where now it has to be overseen
Jeff: by a monk and brewed inside the walls of the abbey.
Jeff: So they took it back, canceled the contract, and St.
Jeff: Bernardus fell on hard times and had to build their own brands.
Jeff: And it's so funny in the tour.
Jeff: Or the tour is kind of this video museum thing.
Jeff: It's not like your typical brewery tour.
Shannon: Yeah.
Jeff: And they paint the monks as the villains of the story.
Jeff: It's so funny.
Shannon: Yeah.
Jeff: They make the monks sound like assholes.
Greg: i mean i can't like there are definitely asshole monks out there
Shannon: Yeah, there has to be.
Greg: yeah
Shannon: I mean, because there's an asshole everywhere,
Greg: yeah it
Shannon: right?
Greg: takes all kinds it's not like everybody who's you know who's a
Greg: monk is
Jeff: amazing person so
Greg: Mm-hmm.
Jeff: this beer pours a brown color it's somewhat hazy it did foam
Jeff: up when i capped
Shannon: Yeah,
Jeff: it just
Shannon: it did.
Jeff: went in the fridge like right before we started doing the pre-show
Jeff: and you know it I went on an airplane ride, so it's
Jeff: only been sitting upright for, I don't
Shannon: A
Jeff: know, a week week or so.
Shannon: Yeah
Greg: So this is brewed according to the classic double style with a
Greg: recipe that dates back to 1946, which isn't not that long ago
Greg: in terms of like, like if you're talking about like history of
Greg: beer, 1946 is not like 1500s or something like that, 6.7%.
Greg: And yeah.
Jeff: All right, so aroma-wise, I'm actually not getting, I'm getting over a
Jeff: head cold, but I'm not smelling much I'm on this.
Shannon: not either.
Jeff: I'm getting a little bit of nuttiness, a little bit of, give
Jeff: it a swirl, try to wake it up a little bit.
Greg: Weirdly, I was going to say weirdly loggery things, but then that
Greg: went away.
Greg: I mean, this Oh, is a tough yeah, one to
Shannon: smelling
Greg: use.
Shannon: it changes it completely.
Greg: Maybe a little bit of nutmeg or something like that.
Greg: I'm getting some warming spice thing going on.
Greg: But I'm also thinking, maybe it's, you know, now that I'm really
Greg: digging into it, more crackery, more, yeah,
Shannon: Graham cracker.
Greg: graham cracker, like toasted, toasty flavors.
Greg: Well,
Jeff: that sucks.
Jeff: This beer's life-struck.
Shannon: Is it?
Jeff: It is.
Shannon: Can you turn that burner off behind you?
Shannon: Thanks.
Jeff: Yes.
Jeff: You tasted?
Jeff: So the main thing I'm tasting, when we had it drawn draft
Jeff: at the brewery, it had this great fruitcake kind of thing going
Jeff: on.
Shannon: No, it's light struck.
Shannon: It doesn't taste anything like the one we had on tap.
Greg: Weirdly, I'm not tasting.
Greg: I also pray on number captains.
Greg: I'm tasting cardboardiness.
Greg: I'm
Jeff: Oh, it's
Greg: tasting more, yeah,
Jeff: more of an oxidation thing.
Greg: oxidation.
Shannon: Really?
Greg: Yeah.
Greg: I feel like the flavor feels kind of empty.
Shannon: Can the pressure of the plane do that?
Shannon: Somehow?
Jeff: no it shouldn't
Greg: No,
Jeff: be yeah
Greg: it's pretty it's pressurized in the bottle
Shannon: Yeah.
Greg: so it shouldn't
Jeff: this was sitting on the shelves in the gift shop at the
Jeff: brewery and i did notice that the sun was like shining in
Jeff: at points and i tried to grab a bottle from the back
Jeff: but i i don't think it's actually like it's not skunky skunky
Jeff: because it's not a very hoppy beer
Greg: Yes.
Jeff: but there are some of those some of the flavors that it's
Jeff: a little more tuned into right now because i had some saisons
Jeff: and green bottles kind of thing you know like that kind of
Jeff: skunky you know as opposed to like ipa skunky that's
Shannon: Yeah, it doesn't have that, but to me, it's almost flavorless.
Greg: Yeah, that's what I'm thinking is the flavor has been leached out
Greg: by oxidation.
Jeff: wild i figured getting getting got this at the brewery yeah
Shannon: And this
Jeff: this was a euro was 40
Shannon: actually my
Jeff: which
Shannon: favorite
Jeff: was like a
Shannon: one.
Jeff: dollar 60 they're
Greg: Yeah, maybe that's why.
Shannon: That was actually
Jeff: all they're all euro
Shannon: my
Jeff: 40 yeah
Shannon: favorite one from St.
Shannon: Bernardus when we were there and drinking them on tap, you know.
Greg: I wouldn't say it's like to me, it's not.
Greg: undrinkable but it doesn't have much going for
Shannon: Yeah.
Greg: it yeah
Shannon: It actually tastes like a six and a half percent.
Shannon: Actually, it tastes like a four percent.
Greg: yeah it tastes almost like yeah like a session ale or something
Greg: yeah like yeah i don't taste any skunking and it's so bland
Greg: compared to those are captains are detectable at a billion you know
Greg: a particle of a billion so i i don't know where the
Greg: light struggle is right thing but definitely oxidized
Shannon: It's watered down.
Jeff: Yeah.
Shannon: Damn it.
Shannon: I mean, it
Jeff: It's so dumb.
Shannon: is phenomenal.
Jeff: I thought, you know, because the draft beers I had there at
Jeff: the Bar Bernard, so good.
Jeff: And I'm like, man, this has like totally changed my opinion of
Jeff: St.
Jeff: Bernard's because I've had plenty of St.
Jeff: Bernard's from the Sharp Edges around.
Jeff: Sharp Edge was a bar, several bars here in Pittsburgh that specialized
Jeff: in Belgian beer.
Jeff: So.
Jeff: And they closed down in 2021 or 2022 COVID fallout
Greg: Mm
Jeff: kind of
Greg: -hmm.
Jeff: thing and kind of one of those you don't know what you
Jeff: had until it's gone kind of things because looking for Belgian beers
Jeff: in this area now it's way more harder to find these things
Jeff: but I never had a huge like oh yeah saint bernardus is
Jeff: a good brand kind of
Greg: Right.
Jeff: vibe and then we went there and the beers were spectacular and
Shannon: Are Maybe they really
Greg: it's just
Shannon: good?
Greg: a thing where they don't have a good bottling line.
Greg: Yeah.
Shannon: Uh-huh.
Jeff: I'm thinking it's probably more so that these were
Shannon: sitting
Jeff: sitting in
Shannon: out
Jeff: a gift shop for
Shannon: because
Jeff: too long.
Shannon: that was all windows on that front side which
Jeff: Yeah.
Greg: Well, that doesn't bode
Shannon: isn't
Greg: well very for the other St.
Greg: Bernard's,
Shannon: no
Greg: you maybe
Shannon: it doesn't
Greg: want to do a sub for but
Jeff: Well, I want to compare that to the
Greg: it's
Jeff: last
Greg: not you
Jeff: beer.
Greg: think it's gonna be an honest comparison and
Jeff: They're supposed to be like the same formulation, so that's kind of
Jeff: why I wanted to
Greg: we give it a shot
Jeff: Might as well.
Jeff: We'll add another beer if it.
Jeff: we're unsatisfied why don't
Greg: I
Jeff: you see
Greg: mean,
Jeff: if you can
Greg: there's no reason to like,
Jeff: why don't you see if you can crack that code there see
Jeff: how old that bottle is I don't know if the internet in
Jeff: front of you can help you figure that code
Greg: I
Jeff: out don't no
Greg: want to.
Jeff: okay oh
Shannon: Let me see.
Greg: It says 8-20-27, which is the best buy date.
Greg: So.
Jeff: i see i i didn't even recognize the 8-20-27
Shannon: You
Jeff: i
Shannon: did?
Jeff: thought it was a code i just thought it was like a
Jeff: julian date code kind of thing
Shannon: So that's my day.
Jeff: And so our trip to Belgium was freaking awesome.
Jeff: Everything was as good as we had thought.
Jeff: We did not get to go to the cafe.
Jeff: in de verd in de vriet which is that cafe next to
Jeff: wesley trinn because they were closed for winter holiday the week after
Jeff: new year's or at least like the week after the the weekend
Jeff: after new year's Mm so
Greg: -hmm.
Jeff: many places shut down for a week or two for give their
Jeff: staff a break
Shannon: Sometimes even longer.
Jeff: yeah so we didn't get to go there and there was probably
Jeff: like five other breweries and i wouldn't have had time to go
Jeff: to all five of these but there was five that were reasonably
Jeff: ones like oh we can go there oh they're closed too you
Jeff: know that kind of thing happened a bunch but yeah we went
Jeff: to saint bernardus on our kind of a free day we tug
Jeff: along with the derek the brewer from brewery arden his
Shannon: And his wife,
Jeff: wife state stacy and yeah like i said the beers were fantastic
Jeff: it was a fun trip we stopped at a second brewery just
Jeff: some no-name place some guy just trying to get off the ground
Jeff: doing the hustle he
Shannon: It was great.
Jeff: yeah he was so friendly and was our first first vibe of
Jeff: like how do these people feel about americans these at this point
Jeff: in time and the general vibe seemed to be that If you're
Jeff: traveling in here, you must be the cool Americans, not the ones
Jeff: that aren't cool.
Jeff: So everyone was very friendly.
Jeff: And then we...
Jeff: The very first day was wild.
Jeff: You probably had to do this in Japan.
Jeff: Your trips to Korea and Japan does stave off jet lag, but
Jeff: you basically land and the goal was stay up till 8.30 at
Jeff: night.
Shannon: That was the hardest.
Shannon: We were falling asleep at dinner at 4.30 in the afternoon,
Jeff: We're sitting
Shannon: sitting
Jeff: at our
Shannon: at
Jeff: table.
Shannon: a table in a restaurant or a brewery.
Shannon: and
Jeff: i'm trying to stay
Shannon: nodding
Jeff: awake yeah
Shannon: off yeah that was so
Jeff: it's
Shannon: hard but
Jeff: funny but
Shannon: we
Jeff: that way
Shannon: we
Jeff: then
Shannon: managed
Jeff: we
Shannon: we managed
Jeff: got a second wind and went to the bar
Shannon: oh
Jeff: at the
Shannon: that's
Jeff: hotel and
Shannon: the night
Jeff: we stayed
Shannon: we up went to the bar
Jeff: till like
Shannon: yeah
Jeff: 10 30 so
Shannon: but that was the the only time that we experienced somebody being
Shannon: an asshole like you know a service person
Jeff: service person yeah
Shannon: the bartender he was it wasn't an asshole he was just not
Shannon: friendly and when we walked in as soon as we sat I
Shannon: didn't even get situated in my seat and he says what do
Shannon: you want to drink well I didn't even know what they had
Shannon: so it's like I need a minute to look at you know
Shannon: what you have he's like and he tossed the bar towel across
Shannon: the room
Jeff: oh
Shannon: like
Jeff: god
Shannon: pissed
Jeff: it
Shannon: off at me I was
Jeff: sounds
Shannon: like
Jeff: like it's like those like like chicago hot dog places or like
Jeff: those places or the delis where you're in a line and you
Jeff: and don't
Shannon: you're
Jeff: know
Shannon: there
Jeff: what
Shannon: for 20 minutes and you haven't figured out what you want yet
Shannon: by the time you go up there and you're like I need
Shannon: a minute yeah exactly it was
Greg: Jeff has, we use my pocket knife for the opener because Jeff
Jeff: Oh,
Greg: could
Jeff: no,
Greg: but
Jeff: I'm taking the tape off.
Greg: but but he's using the knife part right now to take the
Greg: tape off and just want to be careful he didn't cut himself.
Jeff: For sure.
Shannon: Yeah, he's already got a hole in his
Jeff: He
Shannon: hand.
Jeff: poked a hole yesterday or two days ago.
Shannon: Buy a rose.
Greg: Oh, that's sweet.
Shannon: isn't it he got kissed by a rose no
Jeff: All right.
Shannon: it was a metal rose oh
Jeff: Our second brewery is a French brewery.
Jeff: We visited this.
Jeff: This is Brasserie Thirier.
Shannon: we had to tell them how we got there
Jeff: This isn't the snow one.
Shannon: Oh, I thought it was.
Shannon: Oh no, that's a different one.
Shannon: Okay, yeah.
Jeff: Alright.
Shannon: Is that?
Jeff: This is one Derek the Brewer from Ardennes did a collaboration with
Jeff: Tyria.
Shannon: Yeah.
Jeff: So we went over there.
Jeff: This one's foaming up too.
Shannon: It's
Jeff: Something's
Shannon: from the plane.
Jeff: making things foamy.
Jeff: This place does a bunch of collaborations.
Jeff: They had a collab there with Jester King.
Jeff: They had a collab there with...
Jeff: I'm drawing a blank now, but they, I thought, you know, we're
Jeff: going to a brewery in France, it's just going to be a
Jeff: beer to guard, beer to guard, beer to guard, Saison, beer to
Jeff: guard,
Greg: Mm-hmm.
Jeff: and they had quite the variety of stuff.
Jeff: This is their, I thought this was the organic triple, but this
Jeff: is just the
Greg: The
Jeff: oldest,
Greg: biologique.
Jeff: yeah, yeah, it is organic, yeah, organic Belgian triple made in France.
Greg: They brew 100% biological beer.
Jeff: Oh, really?
Greg: that's what they say yeah which i mean
Jeff: Well, no,
Shannon: is that
Jeff: no,
Shannon: all beer biological
Greg: yes
Shannon: okay
Jeff: no,
Greg: but
Jeff: no, no, it means organic.
Greg: it means i think it means organic
Jeff: is Yeah,
Greg: what they mean
Jeff: no,
Greg: yeah
Jeff: I actually asked someone if that's what it meant.
Shannon: oh okay yeah well you were up there talking to
Greg: but
Shannon: the brewer
Jeff: no, no.
Greg: again what does organic mean
Jeff: Well, right.
Jeff: But no, I asked in a translation way when we were at
Jeff: Atlantic Fabric, I asked the
Shannon: guy Oh,
Jeff: if bio
Shannon: did you?
Jeff: meant organic.
Shannon: Oh, okay.
Greg: I mean, like, really, like, what does organic mean?
Greg: And it can mean various different things.
Shannon: Well,
Greg: I mean,
Shannon: I mean,
Greg: that's
Shannon: one of the biggest things for me, what I think about is
Shannon: they don't use pesticides.
Greg: in general kinds of, but I don't think that applies everywhere.
Greg: I think that sometimes they may use more natural pesticides or something
Greg: like that, right?
Greg: or it's ones that are approved and there's certain
Jeff: Yeah.
Greg: things that aren't like there's so many different ways like i don't
Greg: think that it may be different in the eu i know that
Greg: in i think that in america the word organic is not regulated
Greg: i'm
Jeff: I don't know.
Jeff: I have never,
Shannon: You
Jeff: I
Shannon: don't
Jeff: think assumed
Shannon: so?
Jeff: it was.
Jeff: I never looked into it.
Shannon: I thought it
Greg: pretty sure it's
Shannon: was.
Greg: not regulated so you pretty
Shannon: They can just label it organic.
Greg: just label it organic yeah it
Jeff: This episode of craft beer is certified organic because
Greg: is
Jeff: our brewer.
Greg: Three organic creatures are delivering pizza.
Shannon: I don't know.
Shannon: There's a lot of
Jeff: yeah
Shannon: mm
Jeff: so tirier was this really small brewery brewery is kind of just
Jeff: in a post building out back their tasting room was cute and
Jeff: small they
Shannon: -hmm it
Jeff: had a bunch of beers on they it
Shannon: was cozy yeah
Jeff: was nice because they're like okay you get the taste two beers
Jeff: or was it three beers and then they didn't care i got
Jeff: to taste
Shannon: no we
Jeff: the entire
Shannon: tasted
Jeff: lineup
Shannon: all the stuff
Jeff: and the super cool we'll have a bunch of more tirier beers
Jeff: in future shows those i brought back not everything that they had
Jeff: but uh
Shannon: A lot.
Jeff: a lot of it so
Shannon: It was a really good brewery.
Shannon: I even bought a t-shirt from there.
Jeff: that's the one with the can getting smashed is that that one
Shannon: Yeah.
Shannon: That red one?
Greg: There is, to correct myself, the USDA organic label means it's certified
Greg: to grown on soil that has no prohibited substances applied for three
Greg: years prior to harvest.
Shannon: Oh, prohibited.
Shannon: But everything, there's nothing that's prohibited now.
Greg: Right.
Shannon: So, I mean, the word organic is going to mean nothing from
Greg: Yeah,
Shannon: this day
Greg: I mean,
Shannon: forward.
Greg: because, because.
Jeff: You could have put DDT on it four years ago.
Jeff: All right, so this is a Belgian triple.
Jeff: This one looks
Greg: Oh, like corruption
Jeff: a hazy IPA.
Greg: is legal again, everybody.
Shannon: Yeah, it
Jeff: Stuff hasn't settled enough from the trip.
Jeff: This one looks like a hazy IPA.
Jeff: It's
Shannon: does.
Jeff: super cloudy.
Greg: So on their website, this is how they describe the beers they
Greg: have.
Greg: Instead of like a necessarily get, they have like a dial.
Shannon: Oh.
Greg: So in terms of light versus strong, this is all the way
Greg: in strong.
Shannon: Oh.
Greg: Pale versus dark, this is about.
Greg: i'm gonna say about one sixth of the way
Shannon: so like if you were looking at a clock and 12 was
Shannon: the darkest or whatever
Greg: it's It's not it's
Shannon: like a field gauge.
Shannon: yeah
Greg: more like a yeah
Shannon: fuel
Greg: like a fuel gauge yeah yeah
Shannon: you're
Greg: so so
Shannon: like at a quarter of a tank on
Greg: you got
Shannon: this one okay
Greg: you got something like a quarter of a tank maybe even less
Greg: maybe like maybe a sixth of a tank and the same thing
Greg: for sweet such bitter like a sixth of a tank so it's
Greg: more on the sweet side more on the pale side very much
Greg: on the strong side full full tank on the strong
Shannon: a full tank on the strong
Jeff: Oh boy.
Greg: The
Shannon: So what's the percentage of ABV on this?
Greg: percentage is 8.5.
Shannon: Oh.
Shannon: it's
Jeff: excuse me
Shannon: pretty average for what
Greg: That's about
Shannon: we got
Greg: triple.
Shannon: when we were there but
Jeff: Yeah.
Jeff: they had a
Shannon: but that's kind of low for most of the belgian beers
Jeff: they had a triple pepper but it wasn't wasn't peppers it was
Jeff: peppercorns they had it was black pepper white pepper i didn't we
Jeff: didn't get this one and i don't know if it was stage
Jeff: one for the third pepper or if it was something else but
Jeff: that was like the it was
Shannon: interesting no
Jeff: interesting i don't know if it was delicious but it was also
Jeff: like like cooking with it or having it with like a roast
Jeff: or something it would be like a very good pairing but
Shannon: Yeah.
Shannon: But it only came in the large bottles, didn't it?
Shannon: And so, yeah.
Jeff: i think you're right yeah yeah
Shannon: And it wasn't, I didn't like it enough to say it's worth
Shannon: the wait and carrying it home.
Jeff: my nose is not working well i can't smell much on this
Jeff: one either
Greg: I just took a taste.
Shannon: I taste apricot.
Jeff: Yeah, the yeasty bit is kind of filled out the body and
Greg: Yes, it's very
Jeff: yeah,
Greg: easy.
Jeff: so I think the lesson of this is you have to let
Jeff: the beers in the down there settle yeah
Shannon: We need to not drink any more of them until next month
Shannon: or longer,
Jeff: yeah we'll have to make sure well these ones just went in
Jeff: the fridge so we'll have to make sure that we have beers
Jeff: we want to do in the fridge let them settle for
Shannon: a right?
Jeff: couple weeks things like that keep the yeastiness down that's
Shannon: Do we want to scratch the rest of them that we're planning
Shannon: on having tonight
Jeff: probably a good idea probably
Shannon: and move to
Jeff: pause
Shannon: something different?
Jeff: this and call an audible i don't i don't want to i
Jeff: don't want to power through because actually the next two of the
Jeff: next three beers are kind of marquee beers yeah
Shannon: Actually,
Jeff: so well
Shannon: it's the last three.
Jeff: the middle one's not really
Shannon: Well,
Jeff: yeah
Greg: We don't
Shannon: okay,
Greg: know for
Shannon: but
Greg: sure.
Shannon: two of the next three for sure.
Shannon: I don't want to.
Jeff: Yeah.
Greg: Yeah,
Jeff: They're
Greg: I
Shannon: And
Jeff: the kind of beers that people were expecting us to drink when
Jeff: we come back from Belgium.
Greg: yes,
Jeff: So we're
Greg: yes.
Jeff: going to save those to make sure they're properly chilled and decanted
Jeff: and everything like that.
Jeff: Okay, so this beer, it doesn't taste bad,
Shannon: no,
Jeff: but it
Shannon: no
Jeff: is very yeasty.
Jeff: It's not as bright as a Belgian triple typically is.
Jeff: It almost comes across like a mix between a triple and a
Jeff: Hefeweizen.
Jeff: and you know because there's a kind of smoother mouth feel about
Jeff: smoother body to it
Greg: Mm-hmm.
Jeff: yeah let's taste the beer in the glass this is a fun
Jeff: experiment right even though it's not necessarily
Greg: I'm missing a lot of that sweetness, right?
Greg: I feel like that's being overwhelmed by the yeastiness.
Jeff: i see i got a lot of sweetness it's kind of a
Jeff: It's kind of a sugary it makes me
Greg: No,
Jeff: think of it's like
Greg: there,
Jeff: make
Greg: but
Jeff: me
Greg: I
Jeff: think of gumballs Yeah
Greg: feel like the yeast is overwhelming the sweetness and it's pulling it
Greg: back.
Shannon: I taste apricot pie.
Shannon: That's what I taste.
Greg: I see the
Shannon: Like
Greg: apricot.
Shannon: with a lot of crust because of the yeasty-ness in it.
Shannon: But no, the apricot and the sweetness from those, the sugar that
Shannon: you would put in the pie.
Jeff: I think, okay,
Shannon: The
Jeff: yeah, I can't
Shannon: flour.
Jeff: get the apricot.
Jeff: Really?
Jeff: What I'm getting is a lot of bubblegum, like a gumball.
Shannon: Oh.
Jeff: Like what comes out of a machine, you're chewing on a gumball.
Jeff: That's kind of what I'm tasting.
Greg: I'm more on the apricot side than the gumball side, but I
Greg: think that in general triples have that kind of apricotty thing.
Shannon: Oh yeah.
Shannon: I need to move away from my mic.
Jeff: Just talk beside it.
Shannon: Yeah, I'm not used
Greg: Maybe
Shannon: to that.
Greg: when we get another brews we can also find the pop filters
Shannon: Yes,
Jeff: Yeah
Greg: for
Shannon: we should do that too.
Jeff: I'm just so bad at this anymore.
Jeff: It used to be good
Shannon: You're not bad at it.
Greg: Well, I
Shannon: This
Greg: mean we
Shannon: was a impromptu
Greg: haven't done it in in
Shannon: show too.
Greg: in
Shannon: Since last
Greg: months.
Shannon: year.
Greg: Yeah
Shannon: I mean, yeah.
Jeff: We only did what four shows last year Yeah, I think we
Jeff: plan on, now with the moves and Uber and stuff, I think
Jeff: we'll...
Shannon: We want to do at least one show a month if we
Shannon: can make swing it.
Jeff: Let's go for 8 to 10.
Shannon: I would love it.
Shannon: No, no, I think we need to do a minimum of 12.
Jeff: Okay.
Greg: I mean, we can set a goal.
Shannon: Yeah, and I think that's a reasonable goal,
Greg: I
Shannon: don't you?
Greg: think it's doable.
Jeff: I was looking at some of, when I was working on posting
Jeff: the show and stuff, I was looking at this.
Jeff: I think our busiest year was 36 episodes.
Greg: Wow.
Jeff: Yeah, it was early on.
Jeff: It was probably before Ali was born,
Greg: Yeah.
Jeff: but 36
Shannon: Oh, yeah,
Jeff: episodes.
Shannon: yeah.
Greg: Yeah.
Greg: There was a lot of like, hey, come up for a show.
Greg: I mean, there was.
Jeff: um
Shannon: Now, I thought at one point
Greg: No,
Shannon: you guys
Greg: we
Shannon: were
Greg: did run.
Shannon: doing one
Greg: Well, we were
Shannon: every
Greg: doing it.
Shannon: weekend.
Greg: And there was a
Jeff: It
Greg: point where
Jeff: seemed
Greg: we were doing
Jeff: like
Greg: it.
Jeff: it was, I always say mostly weekly, mostly weekly, but I don't
Jeff: know if we did more than three sticks.
Jeff: I had to double check, but that's caught my eye is the
Jeff: year that we did the most shows.
Jeff: So, all right, let's pause and find some beers.
Shannon: Yeah,
Greg: Yeah.
Shannon: I didn't even rate these.
Jeff: All right, we're back.
Jeff: We called the audible new beers.
Jeff: First one I want to do is one of my so I
Jeff: bought a 12 pack of Mattel's for Christmas as one does right
Jeff: as
Shannon: As one should.
Greg: Yeah.
Jeff: one does and I messed up I screwed up bad but I
Jeff: only got a 12 pack because it was I think the 26th
Jeff: I went around looking for more Mattel gone completely gone
Shannon: They're everywhere.
Jeff: So,
Shannon: I
Jeff: so
Shannon: even searched.
Jeff: I bought this evil genius Santa, I know him, which is a
Jeff: festive saison.
Jeff: And this is, I saved this can from that six pack.
Greg: Served with rose hips, chamomile, black currants, and dark candy syrup.
Jeff: I kind of wanted to share
Greg: 7
Jeff: this
Greg: .2
Jeff: with all
Greg: % 18
Jeff: of you.
Greg: IBU.
Greg: One thing we should mention, you mentioned Sharp Edge closing.
Greg: Very recently a brewery...
Greg: Big brewery clothes.
Shannon: What?
Jeff: Rogue ales.
Greg: Rogue.
Shannon: Oh.
Greg: Rogue ales and spirits.
Jeff: It's funny, I was talking with Scott Smith from East End Brewing
Jeff: about that, and apparently my impression, and I would assume your impression
Jeff: because you grew up in the same craft beer world that I
Jeff: grew up in, is that they were a pretty big player.
Jeff: they weren't they were just pretty available here in pittsburgh scott made
Jeff: it sound like no they were definitely a regional play that happened
Jeff: to be here through
Greg: Interesting.
Jeff: you know a lister and then fura so yeah because like one
Jeff: of the beer one of my baptisms into craft beer was rogue
Jeff: shakespeare stout you know it's just one of those ones one of
Jeff: the very first ones i've ever had you know and first probably
Jeff: my first stout besides guinness it was rogue shakespeare stout
Greg: interesting
Jeff: and yeah to hear that they weren't like as big as stone
Jeff: which you know even you know stone got pretty big when they
Jeff: sold but
Greg: yeah
Jeff: you know even before it surprised me because it just wasn't my
Jeff: perspective on the thing
Greg: i remember rogue being i was always like rogue is always 8
Greg: out of 10 they're never better That was my big thing against
Greg: Rogue.
Jeff: yeah yeah they i don't know if i'd give them eight they
Jeff: could reach eight but i would say they were usually like
Greg: Like eight was their max.
Jeff: yeah
Greg: Yeah.
Jeff: for sure they had that chocolate stout which was one of the
Jeff: best uses of chocolate you know in in those in that era
Jeff: they made the best use of chocolate
Greg: it still didn't crack above
Jeff: Yeah.
Greg: an eight for me what another thing that's funny is i meant
Greg: to bring it but i completely forgot about it in in moving
Greg: i found this big keychain full of all these keychains from like
Greg: the breweries and i was trying to bring them and say like
Greg: which ones still exist and which ones uh one of them is
Greg: breckenridge i know that's gone
Jeff: yeah i think so it's hard it's so hard to
Greg: Yeah.
Jeff: keep track which ones are around which ones aren't like i wonder
Jeff: how many breweries that i've been to because you know i keep
Jeff: track of my google maps i star them and so now i'm
Jeff: at i think i'm at 420 right now i should go find
Jeff: a cannabis themed brewery now so but yeah it's like how many
Jeff: of those are closed all right so santa i know him
Shannon: It's a very cold beer.
Greg: They're all going to be called the other came right out of
Greg: mm the fridge.
Shannon: -hmm I smell a sweetness but I can't place what that sweetness
Shannon: is it's kind of Well, a combination
Greg: like I said, there's rose hips, chamomile, black currants, dark candy syrup.
Jeff: That's
Greg: I'm
Jeff: wild
Greg: trying to.
Jeff: to me.
Jeff: I didn't read the label.
Jeff: I didn't know any of those extra adjuncts were in there.
Jeff: I just thought this is a good Belgian flavored beer when I
Jeff: was drinking it before.
Jeff: So now I'm drinking it with a whole new perspective of chamomile
Jeff: and things like that.
Greg: Oh
Shannon: That's got a lot of flavor.
Jeff: I've had other beers from Evil Genius they don't they're not like
Jeff: in my you know super high tier just whatever but when I
Jeff: tasted this one I was like okay time to time to make
Jeff: sure I keep my eyes open with the brewery because I'll try
Jeff: to you know we'll talk about what we're tasting here but this
Jeff: one's this one's a banger
Greg: I'm a banger, not that little too sweet for me.
Greg: like they didn't have made out sort of syrupiness
Jeff: Mm-hmm.
Jeff: Well, maybe that's why.
Jeff: I was looking for something to replace madame.
Shannon: metal because you were going through withdrawals
Jeff: You know, so sad.
Shannon: yeah you were i felt really bad i tried so hard to
Shannon: find you some
Jeff: Oh,
Shannon: too oh
Jeff: really?
Shannon: gosh yeah
Greg: i feel like i think the rose is is a little too
Greg: strong and but the black currants are fighting a a mighty fight
Greg: But I feel like the rose
Jeff: And
Greg: is a little
Jeff: this one is
Greg: over.
Jeff: sweet.
Jeff: Like, I do like how there's...
Jeff: there's a kind of a strongness that kind of dries it out
Jeff: a little bit
Shannon: Yes,
Jeff: you
Shannon: I
Jeff: know and
Shannon: think it's the right
Jeff: there's a balance
Shannon: amount of sweet.
Jeff: it is a festive saison so
Greg: Sure.
Jeff: take you know step yourself back 30 days in time and imagine
Jeff: it then
Greg: Speaking of which, I want to thank you guys for coming to
Greg: my graduation, my improv graduation
Shannon: Oh,
Greg: class
Shannon: that was so cool.
Greg: show.
Jeff: it
Shannon: That
Jeff: was fun
Shannon: was really fun to watch.
Greg: Yeah,
Shannon: You
Greg: that was,
Shannon: I were great.
Greg: thought
Shannon: I mean,
Greg: I suck,
Shannon: no.
Greg: but hey.
Shannon: Well, I think everybody did great, really.
Shannon: And it was a lot of fun.
Shannon: I'm excited to see what the end of the next session
Greg: Yeah,
Shannon: is
Greg: I mean,
Shannon: like
Greg: I really think that the true test is going to be the
Greg: end of the third one, because that's when that's Harold's structure that
Greg: that's like that's sort of the big.
Greg: the real starting point of actually doing a real improv show.
Jeff: Okay.
Shannon: So it's either you got it or you don't at that point.
Greg: I
Shannon: Like you've, you've got all the tools now.
Shannon: So either you're able to use them or you're not.
Greg: Well, no, I think that to a certain extent it's still going
Greg: to not be amazing as an improv show could be, but it's
Greg: still like people who are like they're
Jeff: Yeah.
Greg: not pros
Jeff: Well,
Greg: yeah
Jeff: for example, you mentioned to me, like, I was waiting for a
Jeff: callback, like, you know,
Greg: like, yeah
Jeff: like from the beginning of the show at the end that you
Jeff: mentioned how like actually in your 101 callbacks wasn't part of the
Jeff: curriculum, which kind of surprising to me, it seems like, you know,
Jeff: a good way to kind of.
Jeff: I'm just surprised that's a more advanced or maybe it's not even
Jeff: called a callback
Greg: No,
Jeff: and it's
Greg: no, it's
Jeff: just
Greg: definitely
Jeff: a mistake
Greg: called callback and it's certainly going to be, I mean, the Herald
Greg: is about callbacks and, but no, the focus of 101 is really
Greg: two person scenes for the most part.
Greg: We got into like the very end of class, the last two
Greg: episodes of class is when we actually did.
Greg: Another person coming, like tag-ins
Shannon: Yeah.
Greg: or not even tag-ins, but just coming in and adding briefly.
Greg: it's all about just the the mechanics of what you're doing and
Greg: the how you're establishing relationship on stage and how you're feeding information
Greg: to each other and feeding off each other on stage and
Shannon: Okay.
Greg: and yeah like it's just a lot of it's a lot of
Greg: stuff to kind of get in your head and and practice and
Greg: and work on it's hard for me to like give you a
Greg: brief summary
Jeff: because Yeah,
Greg: it was
Jeff: it's
Greg: eight
Shannon: Yeah.
Jeff: not that easy
Greg: three hour course but it's very much about listening and also like
Greg: coming up with with things and just then
Jeff: leaning into what you've found.
Greg: yeah it was so like in your skit where you started about
Greg: the pottery kiln right and your partner came in and she was
Greg: trying to signal that there was just a clutter of pottery everywhere
Greg: and she was stepping over it but it like there was a
Greg: misconnection there right you know that kind of thing and and in
Greg: hindsight it's super clear but like in the moment it's like you
Greg: got it you almost have to be vibing with it with the
Greg: person to be able
Jeff: it
Greg: to like yeah
Jeff: is one of those things that it's so it's so much easier
Jeff: and we talked about this class all the time it's so much
Jeff: easier to watch a scene and be like oh i know what
Jeff: i do i know what i do i know what i do
Jeff: and then to be in the scene and
Shannon: Oh, yeah.
Greg: yeah
Jeff: and find that uh
Shannon: Yeah.
Shannon: That's the case with anything,
Jeff: and
Shannon: really, isn't
Jeff: when it happens
Shannon: it?
Jeff: it's great and i'm and i know for for sure that it's
Jeff: just practice practice practice practice work work work and you'll those things
Jeff: will develop those muscles will develop So, yeah, I am scheduled.
Jeff: My second class starts.
Jeff: 201 starts February 9th
Shannon: Nice.
Jeff: and the show will be April 4th.
Greg: Okay, I
Shannon: We should be back
Greg: think we'll be in town then, yeah.
Shannon: by then.
Greg: yeah definitely would love to go watch it again i kind of
Greg: wanted to stay around for the afternoon class too but then i
Greg: think that was we said
Shannon: We
Greg: we
Shannon: were trying to get ready to,
Greg: had to wrap yeah, up some things at the house for you
Greg: and stuff like that like oh just i'll just regret it oh
Greg: that's when i hung the the vent hood right and like
Shannon: oh
Greg: if that didn't
Shannon: my gosh, and that ended up being a late night.
Greg: yeah
Jeff: Yeah.
Greg: that turned into a bit of
Jeff: a Because
Greg: project
Jeff: I stopped by later and you guys
Shannon: We
Jeff: are still at
Shannon: were
Jeff: it.
Shannon: still working on everything, yeah.
Shannon: So it was a good thing we didn't stay for
Greg: Yeah.
Shannon: that second.
Greg: only
Shannon: That
Greg: one only one trip to home depot so that was a win
Shannon: was only because that I was already at construction junction and
Greg: that was funny yeah so
Shannon: you called me.
Greg: the reason that jigsaw was in the box is because that one
Greg: stopped working and i called shannon i was going to have her
Greg: go to home depot and buy a battery powered jigsaw that goes
Greg: with the battery that the milwaukee battery system we got drills for
Greg: and stuff this year and she was like i'm at a mat
Greg: construction junction they have old tools there and there was like a
Greg: four dollar jigsaw like so she got me so now i have
Greg: another four dollar jigsaw but it's better than the one i had
Greg: so yeah
Shannon: yeah it was great it was like can i ask the people
Shannon: i'm like can i plug this in somewhere to make sure it
Shannon: works because it was so cheap you know and they're like yeah
Shannon: there's a outlet right here plugged it in and it worked i
Shannon: was like that's
Greg: as long as it worked just for that job four
Shannon: all we
Greg: hours
Shannon: needed
Greg: would have been worth
Shannon: it
Greg: it
Shannon: for was that one
Greg: yeah
Shannon: thing and
Greg: and now I'm going to have it for the rest of my
Greg: life probably
Shannon: yeah because i mean they don't make them like they used to
Shannon: so that one probably outlive us
Greg: yep All right.
Greg: Anything else to say about Santa?
Greg: I know him.
Greg: You can drink your channel.
Greg: What do you think?
Shannon: No, I really like it.
Shannon: I think it has the right amount of sweetness.
Shannon: I mean, I'm thinking about considering the beer and what I would
Shannon: expect from this type of a beer.
Shannon: It's got the right amount of sweetness.
Shannon: It's got that straw taste to it too, but I think it
Shannon: balances out really nicely.
Shannon: Typically, I don't like that straw, straw-y, you know, hay, whatever form.
Shannon: taste as much but I think
Greg: that's
Shannon: it balances really nicely yeah
Greg: I like it.
Greg: I think I liked it better when I wasn't thinking critically about
Greg: it.
Greg: It's one of those
Shannon: movies.
Shannon: yeah
Jeff: I was that's exactly what I was thinking to myself is that
Jeff: and that is my complaints are microscope complaints I don't think I
Jeff: would be complaining like this if you just
Greg: it's one of those things there's been so many times back in
Greg: the day when bombers were a thing we would it was just
Greg: Greg and I we'd have so much leftover beer that's why we
Greg: have all those bottle stoppers you know those little like that pink
Greg: bottle stopper spot for that's in there and
Shannon: Yeah.
Greg: you know sometimes greg would take some home but oftentimes i'd have
Greg: them and i would just drink the rest of them throughout the
Greg: week
Shannon: Yeah.
Greg: and there'd be so many times where i just pop one and
Greg: watch watching tv or something and be like damn that's good compared
Greg: to on the show where it was lukewarm you
Shannon: Yeah.
Shannon: You're
Greg: know like, it's when
Shannon: this is probably like a D, you know?
Greg: you're trying to find you're trying to make content out of it
Greg: and it's like i want to be poetic about tasting this beer
Greg: And you can't be poetic about it.
Greg: It kind of takes a hit.
Greg: Meanwhile, when you're just drinking it, like, yeah, that's good if I
Greg: don't.
Jeff: When it's not the prime focus of your attention, it's nice as
Jeff: a nice accompaniment to whatever it is you're doing.
Jeff: When it's the prime focus of your attention, you are going to
Jeff: find every little flaw that's
Shannon: and we've
Jeff: there.
Shannon: done that so many times i mean just since i've been on
Shannon: the show we've done that a lot you know we've brought back
Shannon: beers that we thought were fantastic but they ranked really
Greg: yeah sit on the show
Shannon: low
Greg: it's
Shannon: on
Greg: interesting
Shannon: both
Greg: how that works you know like yeah this one's good here and
Greg: i thought like yeah for an evil genius beer this beer is
Greg: great when i was drinking it the other day near
Shannon: where is evil genius anyway
Greg: philly somewhere
Shannon: So when you take me out, where are you going to take
Shannon: me
Greg: They're
Shannon: in Philly?
Greg: in Philly.
Greg: Oh, Monk's Cafe.
Greg: We
Shannon: Oh,
Greg: got to
Shannon: yeah,
Greg: go take
Shannon: yeah.
Greg: you to Monk's Cafe.
Shannon: We should make a road trip, the three of us.
Shannon: Take a road trip out there.
Greg: One of the
Shannon: Go
Greg: couples on
Shannon: to Monk's Cafe.
Greg: the trip was Mike and Karen, right?
Greg: I think it was Karen.
Greg: Sorry, Mike and Karen, if I got Karen's name right.
Shannon: Yeah.
Greg: We were talking about different beers and Pizza Boy came up and
Greg: they're like, we live two miles from Pizza Boy.
Shannon: Oh, you should have seen the expression on my face when Jeff
Shannon: got my attention and said, Shannon.
Shannon: What did you say?
Shannon: Guess where they live or something?
Greg: I said,
Shannon: We
Greg: oh,
Shannon: were having.
Greg: I told them to watch your reaction.
Greg: And then I said, Shannon, they live two miles from Pizza Bowl
Greg: or something.
Greg: I think that's what it was.
Greg: I don't know who's deep into beers.
Shannon: I was, I
Greg: But
Shannon: was like,
Greg: Shannon's
Shannon: what?
Greg: first time to pizza board,
Shannon: Heavenly.
Greg: she was one of those epiphany moments
Shannon: I
Greg: for
Shannon: was.
Greg: you because you were still a beard fresh faced newbie kind of
Greg: thing and you had this sunny side up which was their coffee
Greg: oatmeal stout and
Shannon: It was so good.
Greg: I just remember like that was one of the times where you
Greg: were like oh
Shannon: I just saw Jesus.
Greg: All right, so this next beer is from Origin Greek origin or
Greg: origin brass which was the name of the brew pub when we
Greg: were up in Montreal this is the place we stopped for lunch
Greg: on the way back once we landed back in North America this
Greg: is their paradigm Amarad Amarud
Shannon: what but which one are we on which
Greg: paradigm
Shannon: one are we doing oh
Greg: brass yeah
Shannon: okay you skipped out okay got it got it got it sorry
Shannon: yeah
Greg: it because I it
Shannon: no i have it i just had it way down the
Greg: says
Shannon: bottom
Greg: uh ooplungs 100% Quebecois so all Quebec Copts.
Shannon: Yay Canada.
Jeff: Blame Canada.
Shannon: No, I didn't say that.
Shannon: I said yay Canada.
Greg: It's a South Park reference.
Greg: 5.5% alcohol by volume.
Jeff: Mm-hmm.
Greg: They do specify in the label that this is beer.
Jeff: In fact, it is very much beer because here's what the ingredients
Jeff: are.
Jeff: Water, malted barley, hops, yeast.
Greg: Oh, it's right.
Jeff: Mm
Greg: That's good.
Jeff: -hmm.
Shannon: The,
Jeff: They call it both emerald spire and paradigm hops grown here in
Jeff: Quebec by Duke
Shannon: this
Jeff: 25 hops.
Shannon: is definitely a very hoppy beer.
Greg: It has a herbal kind of hoppiness to it.
Jeff: It does.
Jeff: It
Greg: It's a little bit of almost like it's not as menthol-y as
Greg: eucalyptus, but it's almost like eucalyptus and there's...
Shannon: I'm not tasting it yet.
Jeff: There's
Shannon: I'm
Jeff: a tarragon
Shannon: trying to figure
Jeff: note.
Shannon: out now.
Shannon: Is it tarragon?
Greg: Yeah.
Greg: Yeah, we haven't tasted it yet.
Greg: We're just smelling.
Greg: Now I'm getting more citrus, like more...
Jeff: We'll see if it gets anise-y, because tarot has a note that
Jeff: I'm getting, but tarot is really Anise anise-y.
Shannon: is what I am.
Shannon: No, that is exactly what I'm
Greg: Getting
Shannon: smelling is
Greg: kind of orange zest,
Shannon: that anise.
Greg: orange pith right now.
Greg: Finally, my nose is working.
Greg: That's cool.
Greg: And there's a beer worth talking about.
Greg: That's cool.
Greg: We didn't have this beer,
Shannon: no
Greg: would we right there?
Shannon: and actually when you bought that beer i thought you were buying
Shannon: it for me for the bus and you were being really nice
Shannon: and i was like oh he's so awesome and
Jeff: That
Shannon: the
Jeff: is
Shannon: couple
Jeff: very interesting.
Shannon: that was with us was like oh he did buy you beer
Shannon: for the bus yeah
Greg: Mike's for the show.
Greg: Yeah, it's pretty interesting.
Greg: It has, it's
Jeff: That is like still herbal.
Jeff: Yeah,
Greg: still herbal.
Jeff: no, it's herbal with like stone.
Jeff: It's like peach, but with parsley.
Greg: Yeah, yeah, you're not wrong.
Shannon: No, you're not.
Greg: You're actually quite right.
Shannon: It's got a very herbal taste.
Greg: The body on the beer is a little bit lighter than your
Greg: typical American or at least Pittsburgh area hazy IPA.
Greg: Feels a little thin.
Shannon: Now, if you had me blindfolded, I don't even know if I
Shannon: would, yeah, I guess I would say it was an IPA,
Jeff: Let
Shannon: but
Jeff: me point out something,
Shannon: it's
Jeff: though.
Shannon: definitely
Greg: The
Shannon: very,
Greg: bitterness grows
Shannon: yeah,
Greg: after the second sip too.
Jeff: It's
Greg: It's quite
Jeff: in
Shannon: bitter.
Shannon: oats.
Jeff: the ingredients they say water, malt, barley, hops, yeast.
Jeff: In the description they say we twin this with Quebec-grown malts and
Jeff: oats.
Greg: We made Smaltabits.
Greg: Or just said barley, though.
Jeff: Yeah, from, you know, malt for a smooth light sensation.
Jeff: But so does oats, doesn't that break the Reinhardt's kibbutz?
Greg: It would.
Greg: They don't claim
Shannon: But
Greg: Reinhardt's
Shannon: does
Greg: kibbutz.
Shannon: it what?
Jeff: They don't, but they say ingredients
Shannon: Does it
Jeff: are water, malt, barley,
Shannon: break
Jeff: hops, and yeast, but they said oats in the description.
Shannon: the what?
Jeff: The Reinhardt's kibbutz is the old, like 1500 German law that said
Jeff: that beer, if it's a beer, it has to be only made
Jeff: of...
Jeff: as water barley and hops and
Shannon: Oh.
Jeff: they didn't know what yeast was at the time but
Greg: So I think
Jeff: later
Greg: on the
Jeff: when
Greg: label they when they understood
Jeff: they
Greg: I
Jeff: understood
Greg: think it says also on the label.
Greg: It's in French, but I think that's third or fourth one the
Greg: flacons de
Jeff: I think that's probably oats.
Greg: You know, French is a very
Shannon: It
Greg: hard
Shannon: does
Greg: language
Shannon: say to it
Greg: figure out.
Shannon: has ingredients there in English right under it and does a water
Shannon: malted barley flaked oats hops and yeast
Jeff: I don't I like the original translations.
Jeff: I don't I don't like this after like I want to go
Jeff: with the original text.
Jeff: Did you get more detail out of the original text when you
Jeff: learn the language?
Greg: yes thank the honey stop mommy
Jeff: You know, fake dum-dum?
Jeff: Yeah, I'm not good at this anymore.
Greg: no you are you're great at this but tonight you're not really
Greg: on
Jeff: it's been a while it's a joke it's never continued to go
Jeff: down with them a big dumb dumb i'm not good at this
Jeff: oh
Greg: what was the um what was the phrase that you said all
Greg: the time when we were in belgium excuse me i'm an idiot
Greg: in
Jeff: we were watching you know like travel we're watching travel videos like
Jeff: for belgium
Greg: before
Jeff: and stuff
Greg: we went yeah
Jeff: and there was this guy that very personable the chin i'm like
Jeff: Mike so I caught one of his videos that wasn't specifically a
Jeff: Belgian video but it was French he's like here's this phrase you
Jeff: need to use when you're in France and need help is it
Jeff: it's excusez-moi juicui
Greg: It's me, Mario!
Jeff: Excusez-moi, je suis un idiot, which is excuse me, I'm an idiot.
Shannon: Mm
Jeff: And
Shannon: -hmm.
Jeff: then it's I don't speak English, can you help me?
Jeff: And not
Greg: he said that so many times on
Shannon: to
Greg: the trip
Shannon: a person,
Greg: not to but a person just in just when we were sitting
Greg: in When we were sitting at the table having lunch or something
Greg: with a group and stuff.
Jeff: whenever something so yeah
Greg: Yeah.
Jeff: like when i was being a dummy it's excuse me you just
Jeff: feel an idiot okay You are tearing me apart, Lisa!
Jeff: we get it you got a soundboard
Shannon: I'm
Greg: You can
Shannon: just trying to find
Greg: stop
Shannon: quotes.
Greg: playing
Shannon: I'm trying
Greg: now.
Shannon: to find
Jeff: i
Shannon: quotes that
Jeff: have a soundboard too that
Greg: Da
Jeff: are good for this somewhere yeah
Greg: There you go.
Jeff: all right my least favorite part of the show is the sounds
Jeff: right now so this beer
Greg: No,
Jeff: is actually better than a lot of the beers we had at
Jeff: lunch that they had on tap
Shannon: The
Greg: I
Shannon: urban is starting
Greg: only had one
Shannon: to grow
Greg: and it was really on great.
Shannon: me.
Jeff: Hmm?
Shannon: The urban is starting to grow on me.
Jeff: Yeah.
Jeff: The bitterness is there.
Jeff: There's the citrusy thing that pokes through.
Jeff: This is a good balance.
Greg: Sippity.
Greg: I taste citrus.
Greg: Finally, I didn't taste that in sip one or two.
Shannon: It's kind of like a pineapple orangey thing.
Jeff: Yeah.
Greg: Yeah.
Jeff: At first I was thinking like orange zest, orange pith.
Jeff: But now pineapple's going to crawl for sure.
Greg: Definitely.
Greg: There's definitely a, well, it's not tannin.
Greg: I guess it's pithy.
Shannon: Yeah.
Jeff: Yeah, it dries you out.
Jeff: I mean, it has the same kind of mouth effect as tannins.
Greg: Yeah.
Jeff: You know, like
Shannon: It's
Jeff: meet your partner.
Shannon: really busy.
Shannon: Yeah.
Greg: Yeah.
Greg: Tastes like I need a lot of water.
Jeff: This one turned around.
Jeff: This is a good pick.
Greg: Thanks, It
Jeff: Jeff.
Greg: is.
Jeff: Thanks, Jeff.
Greg: Thanks, Jeff.
Jeff: You might be good at this.
Greg: I mean, you are good at this.
Jeff: You have to say that.
Jeff: You're legally obligated to say that.
Greg: Not
Jeff: It's
Greg: really.
Jeff: in our contract.
Greg: I can tell you, you suck.
Shannon: I wouldn't have done 500 shows with you if you weren't good
Shannon: at this.
Jeff: Thank you.
Greg: Aw,
Jeff: I'm not fishing for compliments.
Greg: that was so sweet.
Jeff: Double down on the you suck with my work.
Jeff: All right.
Jeff: Well, this beer is a beer we actually want to finish, so
Jeff: I'll talk a little bit more about the Belgium trip.
Greg: How about we do this?
Jeff: What's up?
Greg: We did bring something back and we literally only.
Greg: We had all good intentions of getting, I got it.
Greg: I've already got it out.
Jeff: Oh,
Greg: I
Jeff: sneaky.
Greg: have all good intentions, or we had all good intentions of bringing
Greg: things back for everybody, but we sucked because we ended up going
Greg: to on our last free day when I was going to do
Greg: shopping, it was pouring down rain.
Shannon: Mm
Greg: So
Shannon: -hmm.
Greg: we had to call an audible.
Jeff: I went to a lambic brewery
Greg: And
Jeff: and sat
Greg: spent three all
Jeff: and a
Greg: day.
Jeff: half hours.
Greg: Yeah.
Greg: So anyways,
Shannon: It happens.
Greg: it turns out that the only shopping that we did was something
Greg: that.
Greg: We were like we gotta get this for Greg and
Shannon: Oh, that
Greg: so anyway
Shannon: reminds me, there was one thing that I forgot to bring to
Shannon: you, which was a, because the last time I was here, I
Shannon: guess I can bring them back, you got me ant.
Jeff: Oh yeah, the ant sauces.
Shannon: So I found in that place you were telling me about the.
Shannon: the and some fresh market the night the nice asian market
Greg: Oh, yeah, yeah.
Shannon: yeah
Greg: You went there.
Shannon: oh yeah it's great Oh, um
Greg: good.
Shannon: they had a can of silkworm pupa so i was going to
Shannon: bring them and we're going to try them
Greg: Oh,
Shannon: yeah silkworms
Greg: what?
Shannon: no
Greg: You guys can do that someplace.
Shannon: it was it was still definitely it was definitely for me and
Shannon: jeff but it was like it was a very much a dare
Shannon: thing are you all right
Jeff: Oh, speaking of which, no, I mean, we brought back something else
Jeff: for us to share in the post show.
Jeff: I got some foie gras.
Jeff: Ooh, from
Shannon: Yeah, from France.
Shannon: So,
Greg: I
Shannon: hell
Greg: haven't seen some of those now.
Shannon: Bring out the anchovies for that foie
Jeff: Give
Shannon: gras.
Jeff: him the jar.
Greg: Okay, so anyways, this is from Ghent, from us to you.
Greg: And it's got the electrical tape on it, so you're
Shannon: Then with the
Greg: gonna
Shannon: papa.
Greg: have to take the...
Jeff: If the label doesn't say it's mustard, it's get
Shannon: Oh,
Jeff: mustard.
Shannon: okay.
Greg: yeah
Jeff: It's
Greg: it's
Jeff: mustard
Greg: from
Jeff: that everybody that we talked to who heard we were going to
Jeff: get says you have to go get this mustard from this place.
Jeff: And no, literally six people told us to get this mustard.
Greg: they they were like you've got to go to this place you've
Greg: got to get their mustard you're you've
Jeff: They've been making
Greg: got
Jeff: the mustard
Greg: to do it
Jeff: for 250 years.
Jeff: The spoon that filled that jar is 200 years old.
Jeff: Salt.
Shannon: Ingredients, mustard zod, azure, water, zoot.
Jeff: Yep.
Shannon: I assume one of those is salt, and azure I'm
Jeff: That's
Shannon: not sure.
Jeff: probably vinegar.
Greg: That's
Shannon: Maybe,
Greg: it's
Shannon: yeah.
Greg: from the cloud, you know.
Shannon: Very cool.
Jeff: Yeah,
Shannon: What
Jeff: seven kind
Shannon: would you
Jeff: of spicy.
Shannon: recommend?
Jeff: It's kind of like Dijon, but it's a lot spicier.
Greg: I would, I would put it in the Dijon mustard profile.
Shannon: What would you recommend I try this?
Greg: Well, it goes like I've been putting it on,
Jeff: It's
Greg: we got a
Jeff: sandwich.
Greg: jar of it.
Greg: Yeah, it's really good on like a turkey and Swiss sandwich.
Greg: Anything that you would put a Dijon mustard on is really, I
Greg: would actually if you had like a cheese board.
Greg: you
Jeff: Wow,
Greg: know, charcuterie.
Jeff: that's a great idea.
Shannon: It's
Greg: It
Jeff: That's
Shannon: kind of
Jeff: a
Greg: would
Jeff: great
Shannon: a
Greg: be
Jeff: idea.
Greg: a really good charcuterie.
Jeff: pretty thin.
Jeff: It wouldn't mound up on a...
Jeff: It
Greg: Yeah,
Jeff: would just kind of flow out, so it needs to be a
Jeff: little cup or
Greg: would have
Jeff: something.
Greg: to just, yeah,
Shannon: Okay.
Greg: it
Jeff: It's probably the wateriest mustard you'll ever see.
Shannon: Interesting.
Greg: is the most delicious
Shannon: It's like a mustard sauce almost.
Shannon: Like it's...
Greg: Yeah, we've got a
Jeff: Oh,
Greg: shot of it.
Jeff: leave it
Greg: You could
Jeff: up
Greg: taste
Jeff: to your imagination any longer.
Greg: Just I probably hid it from you.
Jeff: he did hide it from me
Greg: I had it hidden better.
Shannon: Hmm.
Greg: I had it hidden a lot better than that because you had
Greg: already cracked it open and I thought we were going to do
Greg: it as a ceremonial type thing.
Shannon: So, okay.
Jeff: let me just kind of dip the chopstick in and give it
Jeff: a little lick oh i see so it's it
Shannon: trying to give an idea of people what the consistency is here
Shannon: so
Greg: It's very creamy,
Shannon: yeah creamy sort
Greg: like
Shannon: of think
Greg: ranch dressing creamy.
Shannon: think uh yeah
Greg: Ranch dressing creamy.
Jeff: It's thinner than that.
Shannon: it's more it's thinner hmm yeah it's a tough thinner than ranch
Shannon: dressing but i see what you're saying
Greg: I like that look
Shannon: I mean, you know, it's it's over 9000 it's really good it's
Greg: isn't it
Shannon: got it's got that especially the the amount that i took was
Shannon: a decent
Greg: Yeah, you had
Shannon: amount
Greg: a good
Shannon: and
Greg: amount.
Shannon: my eyes were watering a bit because it has that instant like
Shannon: sort of wasabi like kick but it's very tasty but it's also
Shannon: got like the vinegary note of european mustard because it's spicy very
Shannon: tasty very tasty yeah
Jeff: everybody told us that we had to go there and we kind
Jeff: of like we weren't even looking for the shop yet we walked
Jeff: up on it like that's the mustard shop
Greg: yeah
Jeff: let's
Greg: it's like
Jeff: go in
Greg: oh it's there
Jeff: we
Greg: right there
Jeff: knew we had to look for it but we weren't looking for
Jeff: it yet they
Shannon: I mean, it feels like it's surprising there's not horseradish in it
Shannon: because of the heat that was there.
Greg: it does have heat and they had other flavors of mustard didn't
Greg: they yeah
Jeff: had a coarse mustard too but this was the one they were
Jeff: famous for
Greg: this is their their mustard that everybody goes there to get and
Greg: the one that they literally have a a barrel like a whiskey
Greg: whiskey barrel but it has a hole in the bottom of it
Jeff: there's
Greg: i guess
Jeff: a there's
Greg: or
Jeff: a hose
Greg: something or what how does that work
Jeff: no
Greg: how
Jeff: it's just a barrel
Greg: are they doing that
Jeff: with a scoop and they'd fill your jar live do it live
Jeff: And there was a little hose and a little little pour spout.
Jeff: They pump it up from downstairs into the barrel.
Greg: Oh, that's how they, okay.
Shannon: I
Greg: That makes
Shannon: feel like
Greg: a
Jeff: Okay,
Greg: a lot
Shannon: maybe
Jeff: it
Greg: more sense.
Shannon: maybe
Greg: I can't buy try it.
Shannon: to pronounce this because I'm sure that those, you know, those letters
Shannon: don't correspond to what the English.
Jeff: LaFont is actually weirder.
Jeff: It's more like it's kind of like Kyrian Verlent, you know, it's
Jeff: similar to that.
Jeff: No, that font makes it harder to read then.
Shannon: Because it looks like...
Jeff: Tear sent to pain your length.
Jeff: Yeah.
Greg: Yeah.
Jeff: Yeah, it's strange, but tastes pretty good.
Jeff: Yeah.
Jeff: So catch real
Greg: So it
Jeff: quick catch up on some of the trip.
Jeff: We did a bus tour and we went to Tyria, you know,
Jeff: that beer that we drank that was hazy and kind of yeasty.
Greg: It was a peach pie.
Jeff: peach pie we went to eper before that we were supposed to
Jeff: that was the day we were supposed to go to the west
Jeff: philippine cafe but it wasn't open so we went to the city
Jeff: of eper world
Shannon: Which we
Jeff: war one
Shannon: loved.
Jeff: world war one city i guess the british had a big stand
Jeff: there's a huge monument to the british people british soldiers this that
Jeff: we went into this cathedral and oh my god greg like
Shannon: It brought me to tears.
Jeff: really
Shannon: As soon
Jeff: we
Shannon: as walked were in the
Jeff: in
Shannon: door,
Jeff: three other
Shannon: I've
Jeff: churches
Shannon: got goosebumps right
Jeff: and
Shannon: now.
Jeff: cathedrals in belgium and this one was the most ornate the most
Jeff: spectacular i would i haven't searched to see like is this like
Jeff: one of the best in europe kind of thing but it's like
Jeff: it is the something
Shannon: It's St.
Shannon: Martin is.
Jeff: Martins,
Shannon: Martins.
Jeff: it sounds familiar,
Shannon: It
Jeff: I mean,
Shannon: is
Jeff: I've heard
Shannon: actually
Jeff: of it.
Shannon: like when I was looking on Google Maps, it's like in huge
Shannon: letters.
Shannon: So it must be a pretty famous
Jeff: Yeah.
Shannon: one.
Shannon: But the thing that was the neatest about it, it was so
Shannon: beautiful and what i don't
Jeff: For me,
Shannon: know
Jeff: it's ornate.
Shannon: how well
Jeff: It was like
Shannon: yeah
Jeff: the epitome.
Shannon: ornate but
Jeff: Statues, column toppers.
Shannon: no but it wasn't like over the top i don't i wouldn't
Shannon: classify that one as an over the top the last one that
Shannon: we went to was the over the top like they're just out
Shannon: for the money kind
Jeff: Okay, well.
Shannon: of
Jeff: That
Shannon: You
Jeff: one
Shannon: know,
Jeff: the one in Brussels was more modern the one in Ypres was
Jeff: just all gothic architecture to a thousand percent Was
Shannon: it was very classic
Jeff: this
Shannon: to its time in Ypres.
Greg: Yeah,
Jeff: Ypres depends
Greg: yeah
Jeff: which language you want to spell it in but try Ypres
Greg: St.
Greg: Martin's Cathedral in Belgium.
Shannon: Absolutely
Jeff: No,
Shannon: spectacular.
Jeff: that was breathtaking.
Shannon: There was a Bible in there that was in,
Jeff: 280 years old of the country just sitting there.
Jeff: No big deal.
Shannon: Yeah, it was just in a little case.
Greg: Destruction started around 1230 and finished in 1370.
Shannon: Isn't that insane?
Shannon: And the architecture is just incredible.
Shannon: The whole city, well, all of Belgium, actually, the architecture is just...
Shannon: Mm-hmm.
Shannon: That was the, and I knew going in before we even left
Shannon: for this trip, I knew that that was going to be the
Shannon: thing that was going to catch me the most on that trip,
Shannon: I think, was the architecture because moving to Pittsburgh from Florida, I
Shannon: mean, Florida's got no architecture.
Greg: Right.
Shannon: But moving
Greg: Like
Shannon: to Pittsburgh,
Greg: Tucson.
Shannon: yeah, I remember just walking the streets, you know, for the first
Shannon: year I would go downtown and I would just walk the streets
Shannon: and just stare at the architecture.
Shannon: And so I knew going to Belgium that that was going to
Shannon: be a big thing for me, but that church was just.
Jeff: yeah it was wild so that was just a that was only
Jeff: we were only there for like two and a half three hours
Jeff: time we would have spent at the cafe having lunch and getting
Jeff: less fillet and beers we did find it was so funny there
Jeff: was i found on maps this this beer bar that was open
Jeff: and I asked on the bus if the tour guide knew if
Jeff: it was any good he's like yeah it's all right and then
Jeff: apparently it was the only place open the entire bus was there
Jeff: there was one guy working he
Shannon: the poor
Jeff: was he
Shannon: guy it
Jeff: was so flustered he actually called in some help and then they
Jeff: got there but like he was expecting like three people for lunch
Jeff: and there was like 45 people
Shannon: was a monday so he was expecting nobody there you know and
Shannon: it was raining snowing it was like 33 degrees
Jeff: The
Shannon: outside
Jeff: one time when I'm sure a European would be like, I wish
Jeff: we had tips.
Shannon: um absolutely absolutely that was and i was i was half expecting
Shannon: him to walk out you know i'm like he either owns this
Shannon: place or he's gonna walk out in the face screw this i'm
Shannon: done but yeah and then other customers came in too besides the
Shannon: people
Jeff: The
Shannon: that
Jeff: regular
Shannon: were yeah
Jeff: lunch crowd came in, but that was only like six or seven
Jeff: people.
Shannon: but he was just like oh Are you serious?
Jeff: he asked me he asked the table like how many more people
Jeff: do you have like is there another hundred people
Shannon: You
Jeff: coming
Shannon: don't want to know.
Shannon: You really don't want to know.
Jeff: buddy so then when the tirier came back that night we were
Jeff: in bruges and i organized a side quest i found this lambic
Jeff: blending place called dust blending and they don't have they didn't have
Jeff: public hours posted on their google or and they don't have a
Jeff: website they only have an instagram and so i went into ai
Jeff: and i like and they're like oh places like that will take
Jeff: appointments you should email them so i emailed them they opened up
Jeff: at eight o'clock p.m on a monday night for
Shannon: Just for us.
Jeff: us to come in he's like and when i reached out i'm
Jeff: like you know not trying to set up a tour for the
Jeff: whole group just shannon and i kind of kind of thing.
Jeff: He's like, bring everyone you want.
Jeff: So.
Jeff: I just wanted kind of a headcount on who was coming.
Shannon: And we had a, like a WhatsApp group chat,
Greg: Mm
Shannon: you
Greg: So-hmm.
Jeff: it brought
Shannon: know, for
Jeff: like 20 people and we did like a five beer tasting of
Jeff: all sour blends that they do because they buy either finished lambic
Jeff: from some lambic producers or worked from other lambic producers and ferment
Jeff: it themselves and blend it.
Jeff: Place was awesome.
Shannon: it
Jeff: They were so was hospitable.
Jeff: Some of the people didn't who wanted to come didn't come because
Jeff: we didn't get to go to the cafe to buy the West.
Jeff: the west phalitrin that they were out in bruj looking for some
Jeff: gray market west phalitrin and at dust lending i mentioned that and
Jeff: they're like we got three cases right there so that's where my
Jeff: west phalitrin's from is gray market from dust blending uh
Greg: How about that?
Shannon: it was so fun
Jeff: and we've got a bunch of dust beers that got like five
Jeff: dust beers downstairs you'll try over the next you know months
Shannon: well the funniest thing about you have to talk about the how
Shannon: So we staked out where dust was before, yeah,
Jeff: Oh, that morning before you get that on the bus,
Shannon: morning.
Jeff: yeah.
Shannon: And because we had a couple hours before we had to get
Shannon: on the bus and it turns out there's not even a sign.
Shannon: out
Greg: It's
Shannon: in the
Greg: a
Shannon: building
Greg: steel
Shannon: it's
Greg: garage door
Shannon: just a garage door so it's the most
Jeff: And
Shannon: sketchy
Jeff: you know it, you know it.
Shannon: it's the most sketchy place you know so the big joke when
Shannon: we all went in as a group was you know we're all
Shannon: going in to be slaughtered we're gonna this is where we're
Jeff: going This
Shannon: to die
Jeff: is
Shannon: right
Jeff: what just gets
Shannon: this
Jeff: us.
Shannon: is yeah this is this is where we're gonna die so we're
Shannon: in there and it's just a warehouse and you know so we're
Shannon: all just making all kinds of jokes So then there's this room
Shannon: inside of that room that is like it's all glass and you
Shannon: couldn't we looked there was a group of us looking for a
Shannon: door to get into that room.
Shannon: And we're like, there's no door.
Greg: There's
Shannon: Like,
Greg: no door
Shannon: this is the most sketchy place because there's not even a door.
Shannon: And it was like this really sanitary, you know, that's, that's where
Shannon: they did all of the actual blending and stuff, you know, so
Shannon: it was very sanitary, which was great.
Greg: It looked like a kill room
Shannon: It
Greg: It looked
Shannon: looked
Greg: like an
Shannon: like a kill kill room.
Shannon: room.
Greg: Yeah
Shannon: Yeah.
Greg: Dexter
Shannon: And they, and of course, you know, because it's a warehouse, they
Shannon: have the floor drains and they have hoses everywhere because it is
Shannon: a, you know, brewery blending place, whatever.
Shannon: so we're just all like we're gonna definitely die here and it's
Shannon: gonna be in that room that we can't find a door to
Shannon: and yeah
Jeff: I'm just that whole part of the conversation.
Shannon: you did you were up talking so then I went up to
Shannon: the guy because I was like I gotta find out where the
Shannon: door is so I went up and I asked and he's like
Shannon: oh it's right over here and it was a it was very
Shannon: hidden but it was just part of like you like the frame
Shannon: and the glass and the way it just like you know went
Shannon: together you
Jeff: crazy
Shannon: couldn't tell that they
Jeff: they were so hospitable
Shannon: were
Jeff: they
Shannon: so nice
Jeff: opened up for us
Shannon: and we didn't die
Jeff: we didn't die
Shannon: We
Greg: No,
Shannon: did not
Greg: you're here.
Shannon: die
Jeff: you wanna empty that out so that was Bruges there's two breweries
Jeff: in Bruges I have the man which makes remember Berg is Bruges
Jeff: Zot we have on the show uh it was the beer that
Jeff: the jester on the front and they came in that steel that
Jeff: little golden tin that we had on the shelf back at the
Jeff: old place they also make Strafa Hendrik which is a pretty good
Jeff: series of beers they had a wild Strafa Hendrik that I enjoyed
Jeff: quite a bit um Shannon I gotta give you some of my
Jeff: beer I shorted you
Shannon: You don't, that's fine.
Jeff: okay
Shannon: That's fine.
Shannon: I need to step away for one second though.
Jeff: all right so this is
Shannon: talk about math or something.
Jeff: That's not the post show yet.
Shannon: I
Jeff: This
Shannon: know.
Jeff: is a pear 2021 harvest from Hill Farmstead Brewing.
Jeff: This is a farmstead ale aged in oak barrels with pears.
Greg: You definitely smell the oak.
Jeff: Dessert and Siberian pears from the Elmore Roots Nursery in Elmore, Vermont.
Jeff: Bottle conditioning since February 10th, 2022.
Jeff: I mean,
Greg: the oak comes through strong.
Jeff: Yeah.
Jeff: It has kind of a Chardonnay or,
Greg: Yes.
Jeff: yeah, like a Chardonnay kind of nose to it.
Jeff: It's not quite as buttery though, but it is oaky like a
Jeff: Chardonnay.
Greg: Now some of the pear is starting to come through as I
Greg: break through that oakiness.
Greg: A little bit of that sort of dusty saison thing that does
Greg: smell very nice.
Jeff: The pear.
Jeff: and the oak are kind of blending to give me a sweetness
Jeff: on the aroma i wasn't expecting now it's getting dusty you you
Jeff: beat me to the dust term but yeah definitely i smell that
Jeff: kind of leathery kind of like old horse reins kind of like
Jeff: not horse blanket but like like old like leather tools
Greg: Like
Jeff: kind a of
Greg: strobe.
Jeff: now that now i'm getting more of the fruity pearness kind of
Jeff: like No, they said that the dessert and Siberian pears, I'm not
Jeff: a pear expert, but I do get a kind of like an
Jeff: underripe Bartlett pear kind of aroma.
Shannon: So the dessert pairs, they say, are Stacy Luscious Summer Crisp and
Shannon: Nova for any of you who are pear experts.
Jeff: Pear experts?
Greg: Are they talking about pear, different types of
Shannon: Different
Greg: pears?
Shannon: types of pairs,
Greg: Wow.
Shannon: all organically grown by Elmore Roots Nursery in nearby Elmore, Vermont.
Jeff: Oh boy, that's something.
Greg: Oh, wait.
Jeff: It's tart.
Greg: Oh,
Jeff: Yeah,
Greg: I'm
Jeff: smell it.
Greg: just smelling
Jeff: Let's like chin and ketchup on the spoon.
Greg: Definitely very Perry.
Greg: I don't know what I would pair this with,
Jeff: I
Greg: but it's definitely Perry.
Jeff: mean, don't let the pears influence your...
Jeff: It's oak age too, so smell it, think white wine, think Chardonnay
Jeff: or something, smell it like that and smell it again.
Greg: I still smell pear.
Jeff: Okay.
Greg: I don't smell any barrel.
Shannon: So pear, kind of like apple, goes well with meat.
Shannon: Bulgogi, which is Korean marinated beef, pear is used as like the
Shannon: sweetener.
Shannon: So,
Greg: I
Shannon: so
Greg: didn't know that.
Shannon: when I was thinking this, I'm thinking like, would this go well
Shannon: with something like a bulgogi or something with a, you
Jeff: Sounds
Shannon: know, with
Jeff: good.
Shannon: a little spicy meat and
Jeff: Yeah.
Shannon: maybe soy sauce and something else.
Greg: I mean, missing the food truck.
Jeff: Tasty, yeah?
Greg: Not yet, but now I'm really.
Greg: It's got a little tartness, but not so much that it makes
Greg: you go, you
Shannon: Yeah, it's got tartness
Greg: know?
Shannon: to cut through some food, which is why I'm thinking about food
Shannon: pairing.
Greg: Ooh, now I taste like on the back end, it's kind of
Greg: a soy sauce type of a taste.
Shannon: There's a little like, to me it's almost like gingery.
Greg: Maybe that's what it is.
Greg: Yeah, gingery,
Shannon: Yep.
Greg: because it's kind of got a bit of, I don't even know
Greg: what the word is I would use, a spritzy like, well,
Jeff: It is lively.
Jeff: There's lots of carbonation, but there's like
Greg: yeah,
Jeff: a pickled ginger kind of thing at the end.
Greg: yeah.
Jeff: Okay.
Greg: that what ginger does
Jeff: Like
Greg: to a
Jeff: a ginger
Greg: drink
Jeff: spice.
Greg: when you add
Jeff: Yeah.
Greg: it to any kind of
Jeff: Yeah.
Greg: uh this
Jeff: Yeah, last step I took, the breath started coming through, so you
Jeff: kind of get a little bit of like, you know, a funky
Jeff: kind
Shannon: But it's a very minor funk, but
Greg: is
Shannon: it's
Greg: this
Shannon: great.
Greg: is
Shannon: It is well done.
Shannon: It's really well done.
Shannon: It's fantastic very well executed.
Greg: this is definitely the best beer so far on the show
Jeff: And we've had this sit in the fridge for years.
Greg: I know.
Greg: Like how many more Hill Farms said I was going to ask
Greg: you,
Jeff: How
Greg: do
Jeff: many more?
Greg: we have
Jeff: Like another
Greg: in
Jeff: seven
Greg: there?
Jeff: or so?
Greg: Seriously?
Jeff: Yeah.
Greg: Because it seems like we've had a lot of Hill Farms said
Greg: on this show.
Shannon: We have.
Jeff: We bought
Shannon: Well,
Jeff: a lot of you Hill
Shannon: guys
Jeff: Farms
Shannon: bought
Jeff: back then.
Shannon: a lot of Hill Farms
Greg: We need to go back.
Greg: That place rocks.
Shannon: We have to go
Jeff: I
Shannon: back.
Jeff: think we drank all the ox, though.
Jeff: I think the ox is gone.
Greg: What?
Jeff: I don't know.
Jeff: There might be some more ox back there, but I think I...
Greg: Oh.
Greg: I
Jeff: Oxbow.
Greg: thought you meant the brewery was closed when you said Ox
Jeff: No,
Greg: was gone.
Jeff: I
Greg: I'm
Jeff: hope
Greg: like,
Jeff: not.
Greg: how?
Jeff: No, no, we drank all the Oxbow, I think.
Jeff: We got a fair amount of Allagash, got a fair amount of
Jeff: Hill Farmstead still.
Greg: Shit, we got to go back to New England.
Jeff: There's lots of places we need to go.
Jeff: We need to go back to Belgium too.
Greg: Yeah, but New England and then six months later we'll go back
Greg: to Belgium.
Jeff: All right.
Jeff: So
Greg: Oh,
Jeff: on the trip, Bruges, the whole town is a UNESCO World Heritage
Jeff: Site.
Jeff: It's fucking beautiful, picturesque as hell.
Jeff: So good.
Jeff: It's super safe.
Jeff: You can walk there at 3 a.m.
Jeff: Yeah.
Jeff: No worries of anything.
Greg: And
Jeff: Super
Greg: that
Jeff: cool.
Greg: time of year, I mean, it's still decorated for Christmas and stuff.
Greg: So the holiday lights and everything, all the buildings those beautiful buildings
Greg: were decorated with lights and
Jeff: yep
Greg: it's just gorgeous just oh it didn't it made it even better
Greg: that it snowed which they never get snow they
Jeff: if they get snow it melts right away as soon as the
Jeff: sun comes up and this was the first time in like four
Jeff: years where snow stayed the whole week day
Greg: of
Jeff: and
Greg: course it followed
Jeff: also us the first time in even longer that they got multiple
Jeff: inches of snow
Shannon: Wow.
Greg: and multiple days Not just one day.
Greg: But it made everything even more beautiful because it had snow on
Greg: it, you know?
Greg: So it was just like a perfect, picture perfect movie or a
Greg: postcard.
Jeff: that's the one last thing about bruges we stopped at this cocktail
Jeff: bar called the speakeasy and the bartender was so cool and we
Jeff: actually met some other people that weren't on the tour from the
Jeff: united states actually from like new york we have i won't bore
Jeff: everyone listening with the connections that we had but the mom had
Jeff: a little too much to drink and bought like
Greg: yeah But anybody
Jeff: it's like any, but a bartender's
Greg: at the bar yeah
Jeff: choice off menu drink.
Jeff: So this guy made us these amazing things based on what our
Jeff: preferences were and stuff like that.
Greg: he just kind of read you know based on what we got
Greg: already and He and yeah
Jeff: asked us some questions about what we like cocktail wise.
Greg: and then made us drinks and that was really good he had
Greg: he loved it he was By the end, he was like, now
Greg: nobody can come in and do that again tonight because I'm at
Jeff: Yeah,
Greg: my
Jeff: he's
Greg: end.
Jeff: out of inspiration.
Greg: Yeah.
Jeff: But it's kind of place where if there's a party of 10
Jeff: people that comes in, he'll send them away because it takes him
Jeff: like five minutes to make a drink,
Shannon: Yeah,
Jeff: you know,
Shannon: yeah,
Jeff: and
Shannon: yeah, yeah.
Jeff: it's
Greg: He said it's
Jeff: also funny,
Greg: all about
Jeff: he he
Greg: the quality,
Jeff: stopped he
Greg: not quantity.
Jeff: stops drinking for six months at a time.
Greg: Yeah,
Jeff: so he was actually in his dry period so when i told
Jeff: him about the improved whiskey cocktail he's like that sounds i'll write
Jeff: it down but i'm not going to drink it
Shannon: So remind me again the improvement.
Shannon: I know there's a little bit of absinthe like
Jeff: it's to rye
Shannon: as a as a wash.
Jeff: yeah it's rye luxardo chair liqueur
Shannon: I know there's Luxardo
Jeff: peychaud bitters instead of angostura but i like doing half and half
Jeff: and then you can add some simple i add like probably a
Jeff: quarter ounce
Greg: little,
Jeff: of simple and
Greg: yeah.
Jeff: then just a spritz of absinthe So, yeah.
Shannon: Because I tried to make something similar.
Shannon: I tried to make, I did like a, you know, put absinthe
Shannon: in, spread it around, poured out the rest.
Shannon: I used Luxardo.
Shannon: I used, I think it was Maker's Marks and it wasn't Rye.
Shannon: And I think I used, yeah, I'm pretty sure I just used,
Shannon: you know, Angostino.
Jeff: Okay.
Shannon: Yeah.
Greg: Yeah, that's gonna be dangerous.
Shannon: It was okay, but I think you made it better.
Shannon: Maybe
Jeff: Yeah,
Shannon: it was just the addition
Jeff: I've
Shannon: of some made extra
Jeff: it
Shannon: simple.
Jeff: with barly bourbon.
Jeff: I don't think I've made it with wheat.
Jeff: I don't think that's...
Jeff: now this is degrees of excellent right you know so i wouldn't
Jeff: use makers specifically for it because that's a wheated bourbon rye that
Jeff: spiciness seems to help you know that's the reason the missioners is
Jeff: right up there so i can make an improved whiskey cocktail
Shannon: So I have some like malted like malt bourbon, but
Jeff: that'd be probably better than the wheat and then yeah so it's
Jeff: it's like half ounce of luxardo quarter to half ounce of simple
Jeff: based on how you like it they
Shannon: i think
Jeff: call yeah
Shannon: it needed the simple yeah
Jeff: it's
Greg: just a tad though it
Shannon: but i think
Greg: doesn't
Shannon: it
Greg: need
Shannon: needed
Greg: much
Shannon: and they needed a simple just
Jeff: two ounces of rye
Greg: it depends it also depends on how much absinthe you're going to
Greg: put in it i think
Shannon: so it was just like a rinse yeah
Greg: yeah
Shannon: yeah yeah
Jeff: i want to get a little spritz bottle for my absinthe
Shannon: i think that that's the better yeah
Greg: absolutely
Jeff: i i try to do it with a bar spoon but i'd
Jeff: rather put it in a spritz bottle because i'm never going to
Jeff: need more because absinthe
Shannon: all about aerosolization that's really what you want the absinthe for it's
Shannon: just just there for the the the aroma and stuff that you
Shannon: definitely absent
Jeff: so great cocktail bar they'll they'll put a bow on rouge um
Greg: Oh, yeah.
Jeff: one of the things is we did we want we didn't want
Jeff: to be the drunkards who didn't do anything cultural on the trip
Jeff: but the weather is like you should just go drink more beer
Jeff: you know because the weather
Greg: It
Jeff: was was pretty bad
Greg: pretty shitty.
Shannon: it's it's I mean,
Jeff: Yeah,
Greg: that's
Shannon: beer
Greg: what we were primarily
Shannon: is culture, right?
Greg: there for
Jeff: I
Greg: right but
Jeff: know and then we did a day trip to Ghent and Ghent
Greg: was my favorite place well I I loved Ypres too I
Jeff: Ypres was cool.
Greg: don't I
Jeff: That's where
Greg: don't
Shannon: Ghent's where the
Greg: know
Shannon: this came from.
Jeff: yep that's where that came from
Greg: and Ghent is such a quaint well Ypres too I loved it
Greg: I loved it it was just I think the architecture was even
Greg: more interesting than Bruges and Ypres, definitely better than Brussels.
Greg: Brussels is just a very, I
Jeff: there's the like
Greg: mean,
Jeff: historic square
Greg: it's the capital, so it's just,
Jeff: there's
Greg: you know, yeah.
Jeff: the there's the the grand place the grand plus the historic square
Jeff: that place is beautiful some of the stuff around there but then
Jeff: it's also the capital of belgium and the head the seat of
Jeff: the eu right so there's so much more modern city stuff there,
Shannon: Mm
Jeff: you
Shannon: -hmm.
Jeff: know, so.
Greg: And it's also just not very safe when you go.
Jeff: outside of the square, but no, Ghent was...
Jeff: I do think that Ghent was
Greg: I
Jeff: my favorite.
Greg: mean, Ghent's a college town.
Shannon: I would have gone to CERN, but that's just me.
Jeff: I mean, if we would
Greg: Geneva.
Jeff: have had other
Greg: near Geneva.
Jeff: opportunities, but we did have the one day that we ended up,
Jeff: but that's moving fast forwarding.
Jeff: So Ghent
Greg: So Ghent didn't have, they had one brewery, we had lunch there.
Greg: It was called Dock Brewing.
Greg: It was the most like American brew pub kind of thing, actually
Greg: in a food hall kind of.
Greg: kind of place, but Greg, I had the best meal I expect
Greg: I will ever have at a brewery.
Jeff: That was phenomenal.
Greg: It was a classic Belgian lunch.
Greg: It was smoked pork.
Greg: It was ribs, but it was below the bony part.
Greg: So there was a little bit of cartilage, but you could usually
Greg: just eat it.
Greg: It was, I forget what they put in the mashed potatoes.
Jeff: Oh, I can tell
Greg: What
Jeff: you.
Greg: was in the potatoes, not on the potatoes.
Jeff: Oh, oh, you
Greg: Yeah, I forget
Jeff: had to ask,
Greg: what's in the potatoes.
Greg: On the potatoes was fried capers
Jeff: which
Greg: and quinoa.
Jeff: I was the one who figured
Greg: And
Jeff: that out.
Greg: then they had an endive.
Greg: quartered endive that was grilled and then dressed and Mm stuff like
Greg: that
Shannon: -hmm.
Greg: it was um
Jeff: Wait, was,
Greg: endive
Jeff: and then there was, um,
Greg: the
Jeff: was
Greg: cabbage and
Jeff: cabbage.
Greg: endive yeah yeah
Jeff: Yeah.
Greg: yeah it
Jeff: Oh, is that what that was called?
Greg: was endive yeah
Jeff: Okay.
Jeff: It was so good.
Shannon: Tell
Greg: I,
Shannon: us how you can make at home.
Greg: yeah, yeah.
Jeff: Absolutely.
Greg: Well, I mean, other than the seasonings and everything that made it
Greg: so damn good,
Jeff: The
Greg: but it's
Jeff: potatoes were to die something for.
Greg: to work on for sure.
Greg: And, you know, I've been to over 400 breweries, easily the best
Greg: brewery meal I've ever had.
Shannon: I mean, the trick to restaurant potatoes is to put one of
Shannon: those sives and push your potatoes through it so that...
Shannon: so that really it really fluffs up and separates and then i
Shannon: would definitely add some kind of like some kind of like beef
Shannon: fat or something to it to give it a little
Greg: There bit of was a another,
Jeff: yeah that was some kind of like it wasn't cardamom shit
Greg: don't remember at all.
Greg: I think there was another vegetable in there.
Greg: I don't know if it was cauliflower.
Greg: I don't know.
Jeff: car is a seasoning though
Greg: Yeah.
Greg: anyway i don't think i'll ever have a better brewery meal and
Greg: and i think i'm only gonna have a handful of better meals
Greg: in my life kind of thing like it was the best
Jeff: It was so good.
Jeff: Yeah, that brewery was fun, too.
Jeff: It was a lot
Greg: it
Jeff: of fun.
Greg: was a nice break i mean i didn't want to drink ipas
Greg: and stuff
Shannon: Yes.
Greg: but but this was like on the quality of dancing no more
Greg: better kind of
Shannon: Brewery.
Greg: So they had some IPA.
Greg: Shannon drank the IPAs.
Greg: They had three Grisettes on, so I drank all of those.
Jeff: Yeah, in hindsight, I would have drank something different because by the
Jeff: end of the trip, I was like, Belgian beers all the way,
Jeff: no more IPA.
Jeff: I'm sold on Belgian beers and not drinking anything else.
Shannon: I want to change the subject very quickly.
Shannon: I think you've asked before what a...
Shannon: Chicago hot dog is yeah
Jeff: Pickles and mustard.
Shannon: that doesn't picture it here's
Jeff: There's no ketchup.
Jeff: There's no mayonnaise.
Jeff: Pickle, mustard, and what?
Jeff: I can't.
Jeff: Oh, tomato.
Shannon: yeah the shredded slices relish yeah no ketchup no mustard peppers
Jeff: I thought there was mustard.
Shannon: there may be mustard there's definitely no ketchup there's
Greg: Are
Jeff: Yeah,
Greg: no you sure?
Jeff: there's definitely no ketchup,
Greg: Neon
Jeff: but I relish, thought there was.
Greg: pickles,
Shannon: yeah there's jalapenos here it's peppers there's
Jeff: Nice.
Shannon: onions but yeah that was forget where that was i think that
Shannon: was from a food truck but that was a pretty decent approximation
Shannon: of a chicago style hot dog
Jeff: What's that place down in Homestead that has the different hot dogs?
Jeff: That sucks to that, like an LL Bean, but tiny version, like
Jeff: that has hiking equipment, REI type.
Greg: I don't know what you're talking about,
Jeff: Yeah,
Greg: it's not the place that
Jeff: no,
Greg: you're thinking.
Jeff: it's just like, yeah, you do.
Jeff: Six something.
Shannon: 6'7".
Greg: Six, seven.
Jeff: Six, seven.
Jeff: No, maybe it's not at Homestead.
Jeff: Where is that?
Greg: How about D's?
Jeff: Yes!
Jeff: D!
Greg: Raisins Square.
Jeff: Regent Square is Homestead.
Greg: Yeah, they have a There's Starbucks
Shannon: one
Greg: there.
Shannon: on the way here.
Shannon: There's one like, what is
Jeff: What?
Shannon: it, by Westmoreland in that area.
Jeff: There's a D's?
Greg: There was one in Monroeville.
Greg: I don't think it's there anymore.
Greg: No, it's a dad's pub and grub now.
Shannon: No, there's a D's.
Shannon: I Is pass it.
Jeff: it D's here?
Shannon: Close.
Shannon: Yeah.
Shannon: Where is it?
Shannon: let's see
Jeff: They have great hot dogs and all different styles, including Chicago
Greg: yeah they do Chicago for sure they have the neon green relish
Greg: that's the most authentic
Shannon: Murray's
Greg: Chicago
Shannon: yeah
Greg: one oh
Jeff: It's in just bear
Shannon: oh the one in Marysville okay yeah you
Jeff: there we haven't been there to
Greg: you have oh
Jeff: that one.
Greg: yes when we would live in the city and go do hiking
Greg: and stuff out in the wilderness oh
Jeff: Okay, but since we've lived here we haven't been there.
Greg: we haven't
Jeff: Okay All
Shannon: it's
Jeff: right.
Shannon: like around about 13 miles away which is probably yeah
Jeff: 45 minutes.
Shannon: but well about a half hour
Greg: Alright, our next beer is Nancy from Allagash.
Greg: This is a tart red fermented with main cherries and bread.
Jeff: Mean cherries.
Greg: Open cautiously, the contents
Jeff: So
Greg: are under
Jeff: I wonder
Greg: pressure.
Jeff: what the difference in the flavor is
Greg: 6
Jeff: between
Greg: .8
Jeff: nice cherries and mean cherries.
Shannon: Hmm.
Jeff: Mean cherries, I can tell you right now just on the nose,
Jeff: they're tart.
Greg: The Brett is apparent.
Greg: It's kind of a funky cherry here, like almost horse blanket.
Jeff: Yes.
Shannon: Maine-grown Balaton and Montmorency cherries.
Greg: Dusty leather.
Jeff: It's the algae.
Greg: Yep.
Greg: Nancy.
Shannon: Nancy.
Jeff: Wow.
Shannon: Wow.
Greg: We lost your soundboard.
Greg: Now I'm getting a little bit of like washed rind cheese aroma.
Shannon: Wow.
Greg: Haven't got to the cherries yet.
Jeff: You haven't gotten to the...
Shannon: I
Greg: No,
Shannon: was there.
Greg: I'm smelling.
Shannon: It's
Jeff: What?
Shannon: there.
Greg: I'm smelling the
Shannon: I don't mean everything.
Greg: funk and the cheese is what I'm smelling right now.
Greg: Wow.
Shannon: it's there it's kind of right in the middle
Jeff: Oh,
Shannon: like
Jeff: it was right
Greg: I'm
Shannon: a no
Jeff: off.
Greg: getting like big Limburger cheese vibes right now.
Shannon: i'm getting that too but i'm like i feel like there's like
Shannon: if you imagine the of someone going to try to vocalize and
Shannon: and also express whatever so i said there's cherries at the bottom
Shannon: like a stick and then it grows up like a y and
Shannon: then in that y there's that cheesiness and limburger and stuff like
Shannon: that but at the bottom in the center Is that sharing is
Shannon: yeah,
Greg: Oh, now I got the cherries almost.
Greg: Yeah, kind of like a cherry cordial is what I smelled.
Shannon: yeah, it's it's
Jeff: now see i'm
Shannon: covered
Greg: Covered
Shannon: yes
Greg: with stinky cheese.
Shannon: it's it's covered
Jeff: i don't get the i
Greg: Well,
Jeff: don't
Greg: be happy you
Jeff: get
Greg: don't get
Jeff: the
Greg: the stinky
Jeff: cheese
Greg: cheese
Jeff: no
Greg: because it's
Jeff: i'm
Greg: not the
Jeff: i
Greg: kind
Jeff: am
Greg: of cheese
Jeff: happy
Greg: you like.
Jeff: no i know
Greg: All
Shannon: Yeah,
Greg: right.
Greg: Well,
Shannon: it smells like
Jeff: I'm
Shannon: a roquefort.
Jeff: not going to smell it anymore because I don't
Shannon: want It
Jeff: to smell
Shannon: smells
Jeff: the stinky
Shannon: a little bit
Jeff: cheese.
Shannon: like the roquefort I have in the fridge.
Jeff: It smells like what?
Shannon: Roquefort.
Greg: Blue cheese.
Jeff: Oh, okay.
Shannon: But a really funky blue cheese.
Greg: That's not as tart or funky on the flavor.
Greg: It's kind of a dry, it's surprisingly.
Jeff: This is really good.
Jeff: This is really,
Greg: The cherry is bright,
Jeff: really good.
Greg: but not, it's sweet for what it is, but it's not like
Greg: a sweet cherry.
Jeff: No.
Greg: It's a bright, saturated cherry flavor.
Shannon: It's more cherry pie-esque than a fresh cherry.
Greg: Yeah, pie filling.
Greg: There's a cherry pie filling kind of vibe.
Jeff: Now, see, I think a cherry pie filling is still too tart
Jeff: and too sweet, if
Greg: Okay.
Jeff: you can imagine those two,
Shannon: Well,
Jeff: but
Shannon: yeah, it's not really sweet,
Jeff: it's
Shannon: but I mean, but the
Jeff: mild,
Shannon: flavor of the cherry that's coming through with
Jeff: yeah, in a mild way.
Shannon: a hint of that Jolly Rancher kind of thing.
Greg: Yeah.
Greg: It's well put together for sure.
Jeff: It is.
Shannon: There's an underneath, there's some warming spices.
Shannon: Like there's
Greg: a I
Shannon: cinnamon and clove thing going
Jeff: I can, yeah, I'm on the third or fourth sip and I
Jeff: can.
Shannon: I don't think that they're actually in there and just like it's
Shannon: sort of implying them so so like even their absence sort of
Shannon: makes me feel makes me taste them
Greg: So then after our day trip to Ghent, we packed up out
Greg: of the hotel and took the bus to not really like southern
Greg: Belgium, but like on the west side.
Greg: We're serious down in Wallonia, which is the French-speaking part of Belgium,
Greg: across the border into France again and go to Brasserie Albaron.
Jeff: Then a snowstorm.
Greg: In a snowstorm, the trip which should have taken us two hours
Greg: took us three.
Greg: and we
Jeff: And we
Greg: had to had
Jeff: weren't supposed to be there,
Greg: to reroute because i guess france wasn't on the highways wasn't allowing
Greg: large vehicles into france
Jeff: and we
Greg: so
Jeff: were on the
Greg: they took
Jeff: big
Greg: back
Jeff: massive
Greg: roads but
Jeff: bus.
Greg: alberon was pretty cool kind of doing a lot of saisons and
Greg: things like that the place is 60 meters from the border so
Greg: like in their backyard there's these two flags a french flag and
Greg: a belgian flag and that's that was a good time the bus
Greg: couldn't get to the brewery because of the snow so we had
Greg: to We had to park up the hill and walk like a
Greg: half mile
Jeff: after
Greg: to the brewery.
Jeff: the bus had to back up yeah
Shannon: Wow.
Greg: So that was
Jeff: it
Greg: fun.
Jeff: was it was a really interesting I mean there's there's so much
Jeff: more about the story but yeah it was I really want cool
Greg: to kind of keep it brief because I, you know, I think
Greg: we're kind of running out of time.
Jeff: yeah we are you
Greg: I had lunch, had rabbit and plums.
Greg: That was good.
Greg: Went to another brewery.
Jeff: had rabbit and plums yeah
Greg: Yeah, you had a burger, right?
Greg: Yeah.
Shannon: What's wrong with rabbit and plums?
Greg: I didn't
Shannon: So
Greg: even want rabbit.
Jeff: Just grab it.
Jeff: I don't know why.
Greg: I tasted it, remember?
Jeff: Yeah, and you liked it.
Jeff: Tastes like squirrel.
Greg: But I don't know what squirrel tastes like.
Greg: I know what gator tastes like.
Greg: I don't know what squirrel tastes like.
Jeff: It's just another, then
Greg: Yeah, I just didn't want to order it as my meal.
Greg: I didn't want to eat rabbit.
Greg: Those
Jeff: the next day,
Greg: they're
Jeff: my
Greg: fluffy and
Jeff: bucket
Greg: cute.
Jeff: list was fulfilled.
Jeff: No,
Shannon: deer are fluffy and cute and
Greg: No,
Shannon: they taste great
Greg: they are tick ridden.
Jeff: they don't taste great.
Greg: Tick back.
Jeff: Deer are kind of gross.
Jeff: I mean, it's fine.
Jeff: You can prepare it with enough butter.
Jeff: It might taste good,
Shannon: yeah cows
Jeff: but yeah.
Greg: Cows are cute, though.
Jeff: Deer is not cute.
Shannon: are very cute and they taste fantastic Yes.
Greg: I don't know what they really do.
Shannon: All right.
Jeff: oh
Shannon: So the next day, all
Greg: Caps are even cuter and beer is
Shannon: right.
Greg: even better.
Shannon: Guys, you're taking away from my most important part of my story.
Greg: Sorry.
Shannon: Ever since.
Jeff: you were getting somewhere actually
Shannon: Yeah, ever since I got into beer and learned about Belgian
Greg: Oh, beers here we go.
Shannon: and sour beers, my bucket list was go to Canteen.
Greg: Yeah.
Jeff: and i mean i'm getting goosebumps right now thinking about it a
Greg: You're getting teary-eyed, too.
Jeff: little bit it moved me to tears these
Shannon: The
Jeff: emotions.
Jeff: were just kind of weird but cantillon was amazing the whole brewery
Jeff: is belt driven they have one electric motor and then belts run
Jeff: the pumps and the motors and this the stirring you know rakes
Jeff: and the mash done and everything and and the tour was super
Jeff: cool the crazy thing greg the tour ours had a tour guide
Jeff: but you Most of the people go on a self-guided tour.
Jeff: You can walk around.
Jeff: the brewing vessels while they're brewing just like like you can walk
Jeff: anywhere it's
Greg: there's
Jeff: so crazy
Greg: nothing there's nothing stopping you from going anywhere no
Jeff: jumping in and you stick
Greg: no there's like
Jeff: your finger in the thing yeah
Greg: yeah no and there's these like on the second floor where well
Greg: i don't know what they were doing on that floor but there
Greg: were Two holes
Jeff: It
Greg: in
Jeff: was
Greg: the floor that were like one and a half feet
Jeff: the top of the brew kettle.
Greg: and
Jeff: Well,
Greg: send
Jeff: it was
Greg: me huh that
Jeff: the top of the brew kettle on that floor.
Greg: floor was the
Jeff: The brew kettle was up between floors.
Greg: oh yeah yeah okay so there were these holes in the floor
Greg: that a toddler could like fall through and there's
Shannon: Yeah,
Greg: nothing no
Shannon: don't take your toddler to the brewery.
Greg: don't take it but you can and you can actually give them
Greg: alcohol in belgium and you won't get in trouble like you can
Greg: sit at a restaurant
Jeff: In discretion, you could, if you thought it was okay to give
Jeff: your one-year-old.
Jeff: one-year-old a sip of beer at a restaurant it's
Greg: It's fine.
Jeff: not against the law you I mean, technically you could do that
Jeff: here too.
Greg: No, you can't.
Greg: You
Jeff: can't
Greg: can get arrested.
Jeff: get arrested for that here
Greg: Yes.
Greg: And your children will get taken away from you.
Greg: It is completely illegal until they're 21.
Greg: You
Jeff: No,
Greg: are no, not.
Jeff: I get
Greg: Yeah,
Jeff: that like,
Greg: no.
Jeff: but but my dad
Greg: No, but if you were at a restaurant,
Shannon: If you if someone who care caught you in the United States
Shannon: you'd get in trouble and go to jail if someone in Belgium
Shannon: who cared
Greg: it
Shannon: They
Greg: doesn't matter.
Shannon: can just make the steak they can't do anything about it.
Shannon: It's okay
Greg: It's actually legal.
Greg: But there's like OSHA is not a thing.
Shannon: Hmm.
Greg: It can't be because
Jeff: Which was so
Greg: that
Jeff: surprising because
Greg: place
Jeff: you hear, you know, you think that Europeans are so progressive in
Jeff: the regulations for pollution and things like that that workplace safety doesn't
Jeff: seem to be the same.
Greg: Is not.
Jeff: It's weird.
Greg: No, it's definitely not like the.
Jeff: Well, at the same time, an injury in Belgium probably doesn't cost
Jeff: nearly as much to the person as an injury in America.
Shannon: That's a good
Greg: Oh,
Shannon: point.
Greg: yeah, for sure.
Greg: No, that's definitely.
Jeff: Yep.
Greg: Good point.
Greg: And I don't think there's anything, any such thing as liability and
Greg: liability insurance there.
Greg: If there is, I'm shocked because I saw so many things where
Greg: I was like, man, like, how is this business in business?
Greg: Because one slip, like there's these stairs, these narrow little stairs.
Greg: that are just steep and narrow and they're made out of slate
Greg: and you're walking through snow and then you have to walk down
Greg: these slate steps you know and i'm
Jeff: No ADA
Greg: like nothing
Jeff: compliance though.
Greg: no no definitely not and though in brussels are We were on
Greg: the seventh floor in our hotel and the window opened like a
Greg: door, like a cabinet door, like opened inward like a door and
Greg: there was nothing stopping you from just plunging yeah plummeting
Jeff: You think that's restraining
Greg: to your death
Jeff: yourself?
Greg: and
Jeff: Back in the good old
Greg: I'm
Jeff: days.
Greg: like a two-year-old could climb up the chair and just right out
Greg: gone dead.
Greg: everywhere
Jeff: I
Greg: was like
Jeff: guess two
Greg: that
Jeff: -year-olds in Belgium just don't feel like
Shannon: Yeah.
Jeff: doing that.
Greg: i
Jeff: They're
Greg: i mean
Jeff: smart like enough.
Greg: i don't know it's something where it just doesn't matter we went
Greg: to st bernardus and there were kids like four or five or
Greg: maybe six max
Shannon: We
Greg: beers
Shannon: gotta pull
Greg: old we on
Shannon: gotta pull into
Greg: a
Shannon: the the
Greg: skateboard on skateboards and they're yeah
Jeff: parking area is subterranean underneath the brewery so you
Greg: the
Jeff: pull into the area and there's this ramp right
Greg: parking garage underneath
Shannon: and
Greg: the building
Shannon: there's these two kids riding their razor scooters up and down the
Shannon: ramp the brewery kids were riding their
Jeff: scooters on the parking ramp when we grew up parents you know
Jeff: didn't know where we were
Greg: no
Jeff: how is
Greg: exactly
Jeff: the time
Greg: no it took me back and that's what I was telling Jeff
Greg: on the trip I'm like I feel like I just went back
Greg: act in time to the point when I was a child and
Greg: like if you got hurt well tough shit you live and learn
Greg: or you die you
Shannon: So the
Greg: know kind
Shannon: St.
Greg: of thing
Shannon: Bernard story is a little funnier because we're joking about the ramp
Shannon: kids, right?
Shannon: You get in the elevator and there's an elevator kid.
Shannon: He's just riding the elevator up and down.
Jeff: Sounds like me when I was a kid.
Jeff: I would have done that.
Greg: like no parents around no
Jeff: it's so funny we're you know we're
Greg: idea
Jeff: joking about
Greg: who
Jeff: the the ramp
Greg: parents
Jeff: kids
Greg: were
Jeff: we thought that was a thing and oh look there's an elevator
Jeff: and kid too
Greg: that was at the beginning of the trip and then we find
Greg: you know like everything else is just like there's no
Jeff: i'm talking about the time that i guess i was around five
Jeff: and national zoo the parents lost me couldn't find me they had
Jeff: no idea where i was eventually turned out i was at the
Jeff: i think it was the the primate house and i was opening
Jeff: the door for people
Greg: Oh, that
Jeff: I think you did tell me that.
Jeff: That's funny.
Greg: was so sweet.
Greg: And you were getting all these, thank you.
Jeff: Probably,
Greg: You're such a good boy.
Jeff: probably
Greg: You're so sweet.
Greg: And what
Jeff: I think I have
Greg: a little gentleman.
Jeff: no idea why.
Jeff: I just know that when I was a kid, I was obsessed
Jeff: with like buttons and stuff like that.
Jeff: Yeah.
Jeff: So, yeah, definitely checked off that bucket list, Cantillon.
Jeff: I don't have a second brewery.
Jeff: Like, I don't like I don't have a next bucket list.
Jeff: I don't know what it's going to be.
Jeff: I'll have to figure it out.
Jeff: And then one last story, the last coolest thing we did on
Jeff: our free day in Brussels, Shannon and I took the train down
Jeff: towards Lembique and we went to this brewery called Lembique Fabrique, relatively
Jeff: new Lembique brewery.
Jeff: they were open on early on the day we were there we
Jeff: walk in there's one guy we met him name's joseph and we
Jeff: spent the next three and a half hours bullshitting with joseph and
Jeff: tasting all their beers and it was the best time just like
Jeff: we got to learn a lot about the like all kinds of
Jeff: stuff the the conversation was wide ranging and it was like you
Jeff: know best connection we had with a local kind of thing right
Jeff: and we were aligned with you know the love of beer we
Jeff: walked in and he's like you know it's sour beer right like
Jeff: you know you know what lambic is right like yes yeah
Shannon: Mmm.
Greg: yeah it was this place it's not loading totally right now but
Greg: yeah
Shannon: Fabrique, Fabrique.
Jeff: we have one beer from that for you to try later on
Greg: Oh, did we get a
Jeff: Yeah,
Greg: beer?
Jeff: we're going to open it for the bottle share, but then I
Jeff: decided to share some of the St.
Jeff: Bernarduses and bring home the Lambic Fabrique,
Greg: Good.
Jeff: which after tasting the St.
Jeff: Bernarduses seemed like probably a good decision to move.
Greg: I'm trying to find
Jeff: Well, that's
Greg: the...
Jeff: funny.
Jeff: We drank a couple of those bottles.
Jeff: We had some on the bus on the way back to the
Jeff: airport.
Jeff: Those were fine.
Greg: Did we have some on the bus on the way back?
Shannon: I had the Noel.
Greg: Oh,
Shannon: And
Greg: that's
Shannon: the
Greg: right.
Shannon: 12.
Greg: I thought we had.
Shannon: The Noel and the 12 are both good.
Shannon: So there's some hope for the beers that
Greg: Yeah,
Shannon: are downstairs that
Greg: that's right.
Shannon: are still good.
Shannon: You guys have one more in you?
Greg: Yeah.
Jeff: Sure.
Shannon: Okay.
Greg: I was just trying to find the name of the town that
Greg: we went to for that Lambric from Bric.
Shannon: This next
Greg: That's
Shannon: one's a local collaboration of a bunch of breweries that they brewed
Shannon: on their 10th anniversary.
Shannon: Hey, check your dancing gnome, Brewed Gentlemen.
Shannon: All share their 10th anniversary along with the Beers of the Berg
Shannon: Beer Festival, so that's why it's 10-4.
Jeff: Because it was the spirit of 2014.
Shannon: Yep, 10 years, 4 entities.
Greg: It's
Jeff: Yeah.
Greg: time for a buddy.
Shannon: It's a blend of three Imperial stouts aged in oak, old Fitzgerald
Shannon: from Brew Gentlemen, Heaven Hill from Grist House, and Maggie's Farm Dark
Shannon: Rum from Hitchhiker.
Greg: I swear the place that we took,
Jeff: 11.3%, so yeah, we'll go late, and then, is that good?
Greg: I swear the place that we took the bus to started with
Greg: an L or I mean an R.
Jeff: doesn't matter immediately
Greg: I know, it's just kind of weird.
Jeff: big roasted licorice not that there's licorice in here but that's the
Jeff: yeah so a blend
Greg: This
Shannon: is of
Greg: is
Shannon: three
Greg: a, yeah,
Shannon: different imperial stouts it's boozy as fuck on the nose
Greg: it is.
Jeff: i feel like that rum's coming through For the Maggie's farm dark
Jeff: rum.
Greg: Mm hmm.
Shannon: I mean, the first thing that I put a name to is
Shannon: chicory, kind of a woody, woody
Jeff: Yeah.
Jeff: Yeah
Shannon: spicy thing.
Jeff: Totally see it get out that wood for
Shannon: The alcohol is a lot like the ethanol,
Greg: It's very busy.
Shannon: the ethanol nose is really squashing a lot.
Greg: I don't think there's a lot of ethanol in mine.
Jeff: Hey, yours is more fusel than mine.
Greg: Yeah, mine's more.
Greg: chocolatey like a dark chocolate really
Shannon: Yeah.
Greg: dark chocolate
Shannon: You want a
Greg: yeah
Shannon: blendy blend?
Shannon: Yeah,
Greg: a blendy
Shannon: let's do it.
Greg: blend and
Shannon: All right, we're going to blendy blend.
Shannon: The patented CBR blendy blend.
Shannon: When we get bottle stratification like this, we're going to take all
Shannon: three of our samples, pour into one glass and hope we don't
Shannon: have any
Greg: re
Shannon: communicable
Greg: -pour well
Shannon: diseases and then pour them back into
Greg: hopefully I didn't bring anything back
Shannon: the
Greg: from my
Shannon: other two glasses, the patented blendy blend.
Shannon: Have I mentioned, I'm sure I've mentioned this to you guys.
Greg: that you brought back a communicable disease from Yeah, somewhere
Shannon: oh yeah.
Shannon: I hope you guys love herpes 12.
Shannon: Now I meant to ask this to the mainframe class too, but
Shannon: I'm the only person I know who hasn't had COVID.
Shannon: Are
Greg: you haven't
Shannon: you one of the...
Greg: had covid
Shannon: We lasted a long time.
Shannon: I
Greg: Yeah,
Shannon: lasted
Greg: we
Shannon: long
Greg: did.
Shannon: enough that I thought maybe I'm immune, but then I got it
Shannon: twice.
Shannon: So, right.
Greg: Yeah.
Jeff: I've been in situations where I'm sure I was sure I would
Jeff: get it and haven't gotten it now either I'm incredibly lucky which
Jeff: I find unfathomable Or I've had it, but I've never known it.
Greg: Yeah.
Shannon: Well, the second time I got COVID, or was it the first
Shannon: time?
Shannon: Second time.
Shannon: Second time I got COVID, I was pretty surprised that it was
Shannon: COVID.
Shannon: I didn't seem like it at all.
Greg: Yeah.
Greg: Anyways, or?
Jeff: But I started thinking about this back when, I guess, when was
Jeff: the time when you helped me get the job of free markets
Jeff: do you remember what when that was yes
Shannon: That was way before COVID, though.
Jeff: it was
Shannon: Way,
Jeff: way before covid
Shannon: way before COVID.
Shannon: Okay.
Shannon: I don't know when it was.
Jeff: but it was like it was it was around 2000 because i
Jeff: remember september 11th happened when i was working free markets and it
Greg: Oh,
Jeff: was around
Greg: that was like way back.
Jeff: yeah yeah but i had a really strong respiratory illness that around
Jeff: that time that knocked me down and my friend shane down who
Jeff: was living with me at the time and it took like two
Jeff: weeks to get back and i remember like i was sounding like
Jeff: this for a while just i didn't like have any didn't hurt
Jeff: but I it was a that
Shannon: mean,
Jeff: was
Shannon: it's a
Jeff: well
Shannon: coronavirus
Jeff: if it did as
Shannon: that might.
Jeff: that's my question is could it have been something sort of related
Jeff: and similar
Greg: Well,
Jeff: that
Greg: you know,
Jeff: i have antibodies for now because of that
Greg: quite possibly, because I mean, if you look at a Lysol can,
Greg: if you looked at a Lysol can from back in 2019, it
Greg: on there, it has something about it.
Greg: killing the coronavirus
Shannon: Oh,
Greg: so
Shannon: sure.
Shannon: Oh, sure.
Greg: there
Shannon: There's tons of corona
Greg: I mean
Shannon: variants.
Greg: there was but
Shannon: I don't
Greg: there's
Shannon: is
Greg: yeah
Shannon: whole there's
Greg: different
Shannon: whole branches.
Greg: variants
Shannon: Yeah,
Greg: of
Shannon: yeah.
Greg: that
Shannon: And that was so far prior to I don't think unless you're
Shannon: a special specimen, I don't think your immunity would have held for
Shannon: long enough.
Shannon: To do that, you know, I've had I've had I've tested positive
Shannon: twice, but I I suspect that I've had it three times.
Shannon: I think I had it before it had a name.
Jeff: Hmm.
Shannon: I got so sick in.
Greg: It was in January.
Shannon: It was January of
Greg: January 2020.
Shannon: 2020 before shutdown,
Jeff: Hmm.
Shannon: before people were talking about this weird thing that's happening in Asia,
Shannon: you know, like.
Shannon: But it was Wait, literally right it's before.
Shannon: the sickest I've ever been.
Shannon: It was when I was, you know, still living in Cranberry in
Shannon: the same house as the ex,
Jeff: Mm
Shannon: but
Jeff: -hmm.
Shannon: But you were living not getting along.
Shannon: separately and Shannon actually came up after the ex You had gone
Shannon: didn't to work.
Jeff: even hear me come in.
Jeff: That's how.
Jeff: His fever was insane.
Jeff: It had, I don't, I didn't have a thermometer, but it had
Jeff: to be 104.
Jeff: Had to be 104.
Jeff: Not when you're dead.
Shannon: He I went was completely to like urgent care unconscious.
Shannon: and it wasn't the flu.
Shannon: It wasn't strep.
Shannon: It wasn't the flu.
Shannon: They tested you for everything they could test you for.
Shannon: So I might have got the first COVID.
Jeff: You might be patient zero.
Shannon: but I don't well that know, patient zero is someone else at
Shannon: Microsoft.
Jeff: yeah so that was the thing because what I was doing was
Jeff: going okay so who's traveled you know recently to Seattle and Seattle's
Jeff: a big hub and like I'm not profiling don't get me wrong
Jeff: but like A lot of people are coming in from Asia, you
Jeff: know, and all of these different countries.
Jeff: Do And you know who so I was like, do you know
Jeff: who Pittsburgh, do you know what Pittsburgh's sister city is?
Jeff: what Pittsburgh, what?
Jeff: Sister city.
Jeff: Oh, no.
Jeff: Wuhan, China.
Jeff: Oh, excuse me.
Jeff: No, I'm serious.
Jeff: It is.
Shannon: Came through the wormhole.
Jeff: It came through.
Jeff: So no, that was definitely, but I really It was really amusing
Jeff: think when I I found think that I out.
Shannon: got that.
Shannon: I'm not surprised.
Shannon: Not surprised at all.
Shannon: All right.
Shannon: So flavor on this guy on the 10 and four, it's, it's
Shannon: what I want in an Imperial style.
Shannon: It's just big boozy roasty.
Shannon: There's a lot of vanilla noids in there.
Shannon: It's from Oh yeah, it the has a very lot of soaps.
Shannon: of vanilla on the taste.
Shannon: I like the busyness of this a lot.
Shannon: Yeah, it's what I want.
Jeff: This might It's got a barrel taste to go it.
Jeff: really well with foie gras.
Jeff: I'm just saying.
Shannon: We could wrap this right now and we could go to the
Shannon: post show.
Jeff: You guys want a When rag?
Jeff: Yeah,
Shannon: You want an extra pain?
Jeff: what I'm suggesting is that we don't drink all of this.
Shannon: Oh, yeah, right, right.
Shannon: We wrap You the show.
Shannon: guys can.
Shannon: Do what you want.
Shannon: I'm not eating that Why shit.
Shannon: not?
Shannon: It's just duck.
Shannon: Have you ever...
Shannon: It's happy duck.
Shannon: Yeah.
Shannon: Have you ever Sad had like...
Shannon: duck.
Shannon: Have you It's dead.
Shannon: ever had It's anything like...
Shannon: in a can or jar.
Shannon: You ever had anything like foie gras before?
Shannon: I've had snail.
Shannon: No,
Jeff: Of
Shannon: no, no,
Jeff: course.
Shannon: no, no.
Shannon: This is...
Shannon: This is light.
Shannon: I thought you meant in terms of like crazy stupid shit.
Shannon: This is not a...
Shannon: This is a delicacy of the highest order.
Shannon: Nope.
Shannon: You said that about rabbit and you're like, oh, that rabbit's
Jeff: But
Shannon: so good.
Jeff: this is not rabbit, this is, I'm this not.
Jeff: is, I implore you to try some.
Shannon: Do it for Greg, not for your husband.
Jeff: Because it My grandma.
Jeff: is, it is one of the most delicious ingredients on earth.
Jeff: Ugh.
Jeff: so delicious Oh, that it's no, that no, people no.
Jeff: don't like making it because of how stressful it is on the
Jeff: animals and it's possibly torture but it
Shannon: It's still good.
Jeff: is i mean it if you've been at a fancy restaurant you've
Jeff: almost certainly had it in some sense it's just like been integrated
Jeff: into food you've had because it's that good it's They better not
Jeff: sneak that shit in my food.
Jeff: You just get over yourself and eat it.
Jeff: Yeah, just like this is not this is not like stuff made
Jeff: of ants or something.
Jeff: This is stuff made of.
Jeff: I'm from the south we gator we don't eat foie gras Well,
Jeff: you should start.
Shannon: all right let's get on to some ranking here a little badger
Shannon: shannon in the post show i'll that's not nice i'm going to
Shannon: include the beers before the audible uh are you the saint bernardus
Shannon: peter six is going to be the last
Jeff: I
Shannon: place
Jeff: feel like
Shannon: they
Jeff: I don't think it's that can't fair be...
Jeff: to rank rank them that's not fair to rank them.
Shannon: sold it to me it's fair i bought it a week ago
Shannon: it's yeah fair
Jeff: but no I don't think it was because of them I think
Jeff: it had everything to do with the The flight the fact that
Jeff: it wasn't able to sit long enough and the fact that it
Jeff: wasn't chilled long enough No, Wow I And just feel like it
Jeff: wasn't what the tender intended and I feel like
Shannon: that they
Jeff: that
Shannon: shouldn't have a better gift shop.
Shannon: It's their fault.
Shannon: It's the last place.
Shannon: You can fight me about it.
Jeff: I mean it was it was the worst of the bunch and
Jeff: It not was by anyone work
Shannon: I mean I ranked it as the worst one too but And
Shannon: then I'm going to have to put, and this one I'll be
Shannon: more sensitive to, but I'm going to put with the the triple
Shannon: terrier in Of second course.
Shannon: Yeah, to I did too.
Shannon: last place and that one is probably because it was not settled
Shannon: properly it wasn't clarified but it is what it is then from
Shannon: there it gets pretty hard i'm going to put the santa i
Shannon: know him in the next spot beer
Jeff: Mm-hmm.
Shannon: is a good drinker but it's not a good talker on the
Shannon: shower it's a it's a drinker not a shower i don't know
Shannon: don't ask me for gross just wasn't
Jeff: Probably
Shannon: wasn't
Jeff: not as can.
Shannon: compared to the rest of the beers it didn't stand up and
Shannon: now the top four were beers to talk about the
Jeff: Yeah.
Shannon: i'm gonna have to put the origin brass the the paradigm emirate
Shannon: in fourth place it's super good had that herbal hop quebec hops
Shannon: in it some some new varietals that we're not super familiar with
Shannon: But the beer told a story, it evolved, it had good flavors.
Shannon: Now, the hard call, top three.
Jeff: Ha ha ha ha ha.
Jeff: I
Greg: Yeah,
Jeff: think,
Greg: this is where I think that everyone's going to have a different
Shannon: opinion.
Shannon: Maybe.
Jeff: yeah,
Shannon: I don't know.
Greg: because I think the first four I think we
Jeff: all against
Greg: agree on.
Shannon: I
Jeff: my
Shannon: think so
Jeff: instincts,
Shannon: too.
Jeff: I'm going to put the 10-4 in third place.
Shannon: Really?
Jeff: I am.
Jeff: The sour beer spoke to me tonight.
Jeff: The tart one spoke to me.
Jeff: They're all awesome.
Jeff: This 10-4 is awesome.
Jeff: We got some more.
Jeff: We're going to have it with foie gras.
Jeff: But the...
Jeff: The Nancy is going to be my second place beer.
Jeff: That's the burnt cherry one.
Jeff: And that pear is going to be my top beer.
Greg: Yeah.
Jeff: The way the pears played, the way that was kind of wine-like
Jeff: at the beginning, the oak came through, the pears came through, then
Jeff: the bread came through.
Jeff: It was really a masterful, it, I didn't tell the story, it
Jeff: told the story, and that's why it gets top billing.
Greg: I'm in agreement, switch to top two.
Jeff: Okay.
Greg: I feel like I totally agree with you about the pair.
Greg: I think it was fantastic that Nancy spoke to me more.
Greg: That there was something about that that was just, I mean, perfect
Greg: for what I wanted at the time and just absolutely delicious.
Greg: I really, really enjoyed the hell out of Nancy.
Greg: Everything else, I completely agree with you.
Greg: And if we are ranking the Saperon art, if it goes here,
Greg: but I've like...
Greg: I don't even think that it should be ranked just because Okay.
Greg: I feel like it's against what the brewer intended.
Greg: I'm going to agree with you on the bottom four and then
Greg: the top, oh, wait, bottom four.
Greg: And then we're going to put this one here and this one
Greg: here.
Greg: Yeah.
Greg: All So right.
Greg: it's going to be the pair is the top one for me,
Greg: 10-4 in
Jeff: In second place.
Greg: second place because that was just, yeah, I'm going to enjoy this
Greg: for a while and not with the whatever fuck law.
Greg: I will try it.
Greg: I will do it.
Greg: I would say so.
Greg: And then Nancy, man.
Greg: That one was so good.
Greg: Like I could almost put that at the top, but no pear.
Greg: it almost went at the top but
Jeff: I could,
Greg: no
Jeff: but I'm not.
Greg: I could, but I'm
Jeff: You
Greg: not like,
Jeff: can do anything
Greg: I'm
Jeff: you want
Greg: going to marry Nancy.
Greg: Okay.
Greg: Let's just go ahead and we'll just do it.
Jeff: Mary
Greg: I'm marrying Nancy.
Greg: I'm fucking.
Greg: that Yeah, yeah, that's hard yeah I see oh That that that's
Greg: a real hard one right one i don't know can i fuck
Greg: two different ones I hate me like that a threesome.
Jeff: I mean we can't kink shame here so like yeah I guess
Jeff: you can
Greg: can i fuck pair and 10-4 I mean
Jeff: wouldn't
Greg: if that's what if that's
Jeff: be slutty
Greg: how you're like gonna
Jeff: that
Greg: do it i'll be slutty that's fine i'll be slutty and then
Greg: I'm God, I can't kill anybody because I don't think it's fair.
Jeff: One of the pink, one of the stink.
Jeff: They sold
Greg: I don't think it's fair.
Jeff: it at the They gift shop last
Greg: did.
Jeff: week.
Greg: They did.
Jeff: They should
Greg: So
Jeff: have done better.
Greg: I guess I'm going to have to God kill
Jeff: It's not like
Greg: the
Jeff: we
Greg: six.
Jeff: bought it on the shelf here in Pittsburgh where it's set at
Jeff: an importer.
Jeff: I bought it at the brewery
Greg: I
Jeff: where it's
Greg: know,
Jeff: made.
Greg: but it was so good on.
Greg: hop at the brewery but we're gonna kill the six
Jeff: Yeah, all right.
Jeff: I am going to fuck the 10-4.
Jeff: I am going to
Greg: well at least he fucks one of the one of the ones
Greg: that i liked i thought
Jeff: marry.
Jeff: Marry's hard.
Jeff: Can I live up the expectations of marrying the pair?
Jeff: I don't know.
Jeff: I might have to marry the Origin Brass, the hoppy one.
Greg: just the ipa that
Jeff: I don't
Greg: That
Jeff: know.
Greg: lonely IPA.
Jeff: I mean, I want to have a Menagerie with a Nancy, the
Jeff: 10-4, and the
Greg: Say
Jeff: Perry.
Greg: he's going to stuff above me.
Jeff: Mm-hmm.
Jeff: But I'm not that slutty, so.
Jeff: And I'm going to kill the St.
Jeff: Bernard's because I'm not giving them any leniency.
Jeff: They sold that to me at the gift shop.
Jeff: They should make sure the beer is fresh.
Greg: It's a gift shop.
Jeff: They should make sure the beer is fresh.
Greg: Yeah, they should.
Greg: I Okay.
Greg: agree.
Greg: Okay.
Greg: But it was.
Greg: It was a song by something 2027.
Greg: Okay.
Greg: August 2027 was
Jeff: Then they should have better
Greg: the
Jeff: processes.
Greg: date that you couldn't figure out.
Jeff: They need better processes then.
Jeff: Something.
Jeff: They, they, it's their fault.
Jeff: St.
Jeff: Bernard's being already dead twice, I'm going to kill the triple.
Jeff: Terrier.
Jeff: Yeah.
Jeff: It's okay.
Greg: Where's the sound effects for that one?
Jeff: I don't have the sad trombone.
Jeff: I do.
Jeff: Somewhere.
Jeff: Oh wait, I do.
Jeff: Rawr!
Jeff: Boo.
Greg: Rawr!
Greg: Oh, you feel that way about the same Bern artist too.
Jeff: I'm going to marry...
Jeff: Would Nancy caught my eye?
Jeff: What can I say?
Jeff: If you can keep her, that's good, Mary.
Greg: Yeah.
Greg: And, That's the uh...
Greg: one I married, isn't it?
Greg: And if you're going to fuck in the fucks on the strange,
Greg: right, you're going to get some real strange.
Greg: So the paradigm really
Jeff: Oh,
Greg: changed, Oh,
Jeff: yeah,
Greg: yeah, you know, you he know.
Jeff: I can't commit to hobbies, so he's got to just get in
Jeff: and out.
Greg: Yeah, like, you know, doesn't at typically the whorehouse, like you want
Greg: something the hobby.
Greg: that's going to be that does not, you know.
Greg: you know you want something You that's don't want to be stuck
Greg: with a hobby.
Greg: you want to be something like yeah but you do want to
Greg: get like yeah A little hobby.
Jeff: you want to get a taste Mm-hmm.
Greg: Yeah.
Greg: yeah All right.
Greg: I get you.
Jeff: Wow, it's almost two hours.
Jeff: Thank you, everyone,
Greg: Yeah,
Jeff: if you're still listening.
Greg: if you're still listening,
Jeff: Let's see.
Greg: you're awesome.
Jeff: Greg, thanks for listening, Greg.
Jeff: And what
Greg: Hope are you're enjoying
Jeff: the show still?
Greg: your brewery.
Jeff: There'll be some foie gras, apparently.
Jeff: and sometimes
Greg: and
Jeff: more and you can try it you know all right everyone thank
Jeff: you for listening greg roll the outro music cooper chill out there's
Jeff: no one out there thanks everyone and we're going to make this
Jeff: a normal thing in 2026 that's our new year's resolution good
Greg: good night hey
Jeff: night
Greg: hey right hey