Jeff: Okay, rolling.
Shannon: Welcome to Craft Beer Radio. I'm Shannon, and this is episode 532 on August 27th, 2026.
Greg: Yeah, that was good.
Jeff: Very good.
Greg: Yeah.
Jeff: We do it all the time.
Greg: Yeah, I mean, like, it's...
Greg: I think I was pretty good for your first attempt at, at like trying to do the DJ thing before.
Jeff: The music goes away. Listen to what a ripoff of sweet child of mine.
Greg: Yeah. It's it was like very much sounds like this. When was this?
Jeff: 81.
Greg: 81. When was she tried to mine?
Jeff: 85 or 86.
Greg: Oh, so sweet child of mine was, is a ripoff of this.
Jeff: Yeah.
Greg: Okay.
Jeff: Yeah.
Greg: Very interesting.
Jeff: So learned that the other day. I was actually listening to Australian Crawl. That's the band.
Jeff: And it's pretty good. It's a little new wavy, but it holds up for stuff being done like 81.
Jeff: So, all right. Tonight, we are doing a couple of different things.
Jeff: We are streaming live on our Discord.
Jeff: So if you join our Discord server, you can start participating there.
Jeff: We'll probably take a caller later or callers, answer some questions.
Jeff: It would be a great way to get corrections and things like that.
Jeff: or someone, you know, we get an email like three weeks from now that asks us
Jeff: about something we did on the show and we have no clue.
Jeff: We get that instant feedback. It might help. Let's start with the one there, the petite princess.
Greg: Oh, okay. So long-time listeners who have, or people who have maybe gone back
Greg: and listened, may know this, but it's something that sticks out in Jeff and my mind,
Greg: which is Le Petit Prince from Jester King Brewery in Texas.
Greg: It is a table beer, a very small beer, and we were very fascinated by how it
Greg: was at like three-something percent, and it was one of the most flavorful beers we had that night.
Shannon: And what's the ABV on this one?
Greg: So this one is 2.9.
Shannon: Oh, wow.
Greg: So this is from Brasserie Fires in France.
Jeff: Terrier.
Greg: Terrier. Terrier. I should have known to think French on that.
Greg: Brewed in, as you say, collaboration with Chester King.
Jeff: Yeah. The guys at Terrier, they're like a hotspot for collaborations.
Jeff: The beers they had for sale at the bottle shop, they had probably five different
Jeff: collaborations with different brewers, you know, from American brewers and stuff.
Jeff: And we went on the trip with the brewer owner from Brewery Arden,
Jeff: and he did a collaboration that morning. So, and actually that beer getting
Jeff: shipped back to New York, you know, like as we speak.
Shannon: Sometimes in the summer.
Jeff: No, like right now.
Shannon: Oh, is it? I thought it was going to be in the summer because we were going
Shannon: to be invited to come out.
Jeff: Oh, we'll be invited to come out, but we can't go.
Shannon: Why?
Jeff: Because it's going to be like next week.
Shannon: Oh, for real?
Jeff: Yeah.
Greg: For real, dog.
Shannon: Dang. I really thought it was.
Jeff: No, it's on a boat right now.
Greg: I'm on a boat.
Shannon: So disappointed. and I was really looking forward to getting together with the
Shannon: gang and having that. Oh, man. I'll be in Seattle.
Jeff: I don't know. He doesn't have a date that he's going to do the release party yet. But anyway.
Greg: Ingredients. Eau, malt d'orge, houblon, le verre.
Shannon: That was very good.
Greg: I'm impressed.
Greg: Water malt, hops, yeast.
Jeff: The aroma on this is, you know, for a 2.9% or 2.8% beer, you'd expect like it
Jeff: wouldn't dominate with big multi-flavors.
Jeff: But the first thing I got was kind of this crackery kind of sweet flavor.
Jeff: Like quick bread kind of smell.
Greg: Yeah, so table beers are essentially 2.9%. Like, I mean, it's not going to get
Greg: you drunk. It's really there to be refreshing.
Greg: And I would say on the level of, you know, slightly more, but it's on the level
Greg: of like kombucha or something, right? It's.
Jeff: Yeah, kombucha relies a lot on the sour, the acidity to kind of give it its body.
Greg: But in terms of an alcoholic drink, where does it fit on the table?
Greg: And it's like, yeah, it's a table beer, meaning it's just sort of there.
Greg: And like, even your kids could drink it. I'm sure they probably wouldn't. be heard by it.
Jeff: Yeah. Yeah. The aromas on this, it smells super clean, fresh,
Jeff: you know, there's that malt flavor.
Jeff: The spicy hops are coming through in there as well.
Greg: Very interesting.
Greg: Now, if I'm not mistaken, Le Petit Prince was made from Second Runnings.
Jeff: I don't know. I don't remember.
Greg: So I'm curious how this one was made.
Jeff: I'm pretty sure this was made as a specific beer.
Jeff: Does Jester King, if you're able to look this up, I'm curious if Jester King
Jeff: talks about the differences between Prince and Princess.
Greg: I did find something. Let me see if I can figure out where that is.
Greg: Okay, so here's something that they're talking about.
Shannon: Just a beardish got a dry bubbly champagne type of.
Jeff: Yeah it's it's highly carbonated I gave it some swirls around the glass to kind
Jeff: of take down the zing some and then yeah the aroma had more malt biscuit cracker
Jeff: aroma than it does have flavor correct it does have a kind of more straw like flavor to it.
Greg: Okay in early October we had the pleasure of visiting Rasserie Derrier in Esquire in France,
Greg: and working with owner brewery Daniel Theriot to create a craft relation called
Greg: La Petite Princesse Beard Table.
Greg: The recipe for La Petite Princesse is the same as our own recipe for La Petite Prince.
Greg: However, the malts and hops come from different suppliers. The water comes from
Greg: France and the yeast was the real house yeast.
Jeff: All right. I was under the impression, the mistaken impression,
Jeff: that Prince and Princess were both beers you could get in Texas.
Greg: No, they say right now it's only available in Europe but it's possible the future
Greg: batches will make their way to the US gotcha okay,
Greg: Unfortunately, none is lucky to make its way to Texas since they can't make
Greg: enough beer to justify the $7,000 it would cost for them to do business in the state.
Shannon: Wow.
Jeff: Yeah, so Brasserie Terrier has this pretty small place.
Jeff: Their tasting room gift shop was just about as big as, you know,
Jeff: this room here, right? You know, it was...
Shannon: Yeah, it's not very big.
Jeff: Maybe a thousand square feet, probably less. And yeah, definitely less.
Jeff: 800 square feet, let's call it. and then the brewery is in a post building next
Jeff: door relatively new building but they had a lot of cask aging stuff barrel aging
Jeff: stuff and the the brew house was your typical like,
Jeff: 15 hectoliter, 20 barrel, something like that. Like a brew pub size system.
Greg: So in terms of flavor here, it's spicy.
Greg: It's got kind of a orangey, yeasty kind of thing.
Greg: It's also doesn't have much of a backbone. It's very aqueous.
Greg: The backbone that's there is a very kind of light, saltine-ish cracker.
Greg: I feel like the Petite Prince had more of a malt backbone, but again,
Greg: I don't really remember that.
Jeff: Yeah, it's been a decade since we've had it.
Jeff: The aroma is better than the flavor. The aroma makes it feel like it's going
Jeff: to punch above its weight. And then the flavor, it's fine.
Jeff: But yeah, it leaves you a little bit wanting because the aroma was kind of promising a better experience.
Jeff: So that's an unfortunate side effect of the thing.
Greg: It's kind of got a seltzer-y thing going on, right? Right.
Shannon: It's to me, I really can't get past the taste of it just being a cheap, dry champagne.
Greg: Yeah, I think that it's a cheap, dry champagne that wasn't made from grapes.
Greg: Right. And yeah. So it's interesting.
Greg: They got flavors a lot like a champagne without having to use grapes at all
Greg: and just using a very small bit of malt.
Greg: whereas you know a cheap dry champagne is going to be what 14 15 and this is 2.9,
Greg: so you know consider that but i i do think like if you're thinking in terms
Greg: of satisfaction this has to be had with something to eat i don't think that
Greg: this is you're not going to enjoy this alone no.
Shannon: No you would have to.
Greg: A nice fresh salad would go oh there's something it was some light fish i.
Shannon: Was just gonna say caesar salad.
Greg: Yeah and.
Shannon: Then when you said salad i was gonna say caesar salad but then you said fish so.
Greg: Yeah yeah.
Shannon: That would go well that fish sandwich that we had today,
Shannon: go well with that.
Greg: But I think you get essentially the same effect with a seltzer yeah so I'm not sure.
Jeff: Yeah the aroma I was like oh if it tastes as good as it smells I was like it's gonna be a banger but.
Greg: Yeah kind of disappointing it smells very like it's gonna be a deeper saison with,
Greg: really interesting stuff and I'm getting some of that like lingering on the
Greg: back of my tongue as I breathe in and out but it doesn't feel like it's in the
Greg: flavor yeah When you're tasting it.
Jeff: And this is also a tiny 33 centiliter bottle, you know.
Jeff: So if this was a 750 and you were sharing it with two people,
Jeff: you get a more sizable thing.
Greg: Right, right.
Jeff: You might grow on you more. You know, you might get more accustomed to the minuscule
Jeff: flavor that's in there. Or the CO2 might actually get, you know, better levels.
Shannon: I think you're right because I'm on my fourth sip of it and that one actually tasted better.
Greg: Put some of the dregs in there and it gives me a little bit more flavor. Some of the yeast.
Shannon: Oh, yeah.
Greg: So you get definitely some body from that.
Jeff: A little bit. Which decanted carefully. My bad.
Shannon: Oh, yeah.
Greg: So I would say don't decant this carefully.
Shannon: Yeah.
Greg: Take advantage of that yeast in there if you're going to do it.
Jeff: Yeah. Just for people listening, if they're wondering where Tyria is,
Jeff: where Escobec is, Escobec, it's near West Flanders.
Jeff: It's just across the border from where West Fletcher and St.
Jeff: Bernardus is and whatnot.
Jeff: You know, it's another 20 minutes, half hour or something like that.
Greg: I li-ho, neighbor.
Shannon: Mm-hmm.
Jeff: Let's grab that big green bottle next.
Greg: Ooh, okay. Going. Oh, no, I'm sorry. They're running in a particular direction,
Greg: but we're not going in exactly where I thought we were going to. Not that direction.
Jeff: So this one is from Alboron, which is another brewery in France, but right on the border.
Jeff: Southern part of Belgium, France, though. Whoa!
Greg: Wow.
Shannon: I taught you how to open those.
Greg: Boom!
Jeff: It's a gusher. Jesus. He didn't listen.
Shannon: Wow.
Jeff: Wow, that was...
Shannon: You should have listened to me.
Jeff: That was the...
Shannon: Did you forget the trick I taught you?
Jeff: I don't forget the trick. I just didn't expect...
Shannon: You just didn't believe me.
Jeff: Yowzas. All right. So this is a collaboration with Hill Farmstead,
Jeff: I believe. Pretty sure this is the one.
Jeff: Green Bottle. So this is what we were at when we were at El Barron.
Shannon: Mm-hmm.
Jeff: I tried asking the brewer or the owner. about green bottles and you know the
Jeff: whole saison thing green bottles kind of you know it's a collaboration.
Greg: With gesture king.
Jeff: Oh this is gesture king too okay oh they must
Jeff: have made the rounds like we did all right so
Jeff: i tried to ask them about the green bottles and whether light
Jeff: striking or skunking was kind of part of
Jeff: the you know the intention or flavor profile they
Jeff: consider to be an asset and i couldn't
Jeff: get the translation across i used google translate i tried
Jeff: to describe it as light striking and not just skunking but i also like said
Jeff: skunking and he just didn't understand and like these bottles were in their
Jeff: gift shop sitting horizontally in those big steel crates where they age all
Jeff: the beers right next to the window so i wouldn't be surprised if this thing is severely skunked but.
Greg: Yeah i can't find much information on this other than a, you know,
Greg: a basic rating on Beer Advocate, but that doesn't do anything,
Greg: nothing about the information about it, other than, of course, that it is a,
Greg: like I said, collaboration with Chester King. I can smell something in there.
Shannon: I'm trying to figure out what that is. It almost smells like weed?
Greg: Yeah, that's exactly it.
Jeff: Okay.
Greg: Okay.
Shannon: But not skunk weed. It smells like good quality weed. Yeah.
Jeff: Yeah, so this is the Cezanne. You said, well, you got the translation of the name.
Greg: Yeah, noblesse oblige.
Greg: The inferred responsibility of privileged people to act with generosity and
Greg: nobility towards those less privileged.
Greg: And as we were saying before the show, if only, right?
Greg: So, yeah, there's definitely some sulfury thing happening here, right?
Greg: Those smells you're getting, whether it's good weed, bad weed, those are mercaptans.
Greg: Those are sulfur aromatic compounds that form when light hits hopped beer.
Greg: Isomerized hops, which are hops that have been boiled, changes their configuration,
Greg: their molecular configuration slightly.
Greg: And the light is enough energy to sort of cleave off a bit.
Greg: and then there's other sulfur compounds going in there and they'll just mix
Greg: together and they'll turn into these volatiles that the primary one is isopranyl
Greg: mercaptan and it is very similar to skunks.
Greg: Some of it comes out of skunks and that aroma and it's very,
Greg: very detectable. Like it's as low as five parts per billion, I think.
Jeff: All right. So I moved on to the flavor since the aroma was a little closed off and...
Shannon: And have a little more to maybe get some of that foam.
Jeff: It doesn't taste very skunky, so that's nice. It has a nice rustic Saison flavor.
Jeff: It's kind of clean and light in the spectrum of Saisons, but it's also intensely hopped.
Jeff: It tastes like intense imperial noble hopping kind of thing.
Jeff: There's so much noble hops.
Greg: There is a really good amount of hops here. I totally agree with you.
Greg: I do think that it's weirdly not impacting the front flavor very much.
Greg: It's more of the sort of surrounding stuff and the bitterness that you get at the end.
Jeff: At the back, it's like, oh, those are like Howlertau, like all Howlertau all day.
Greg: Yeah. It is, yeah, it's, yeah, it's that very continental, noble hop,
Greg: the Zatzi, the stuff that you're familiar with with Pilsners and things like that.
Shannon: Yeah, yeah.
Jeff: What's this, 4.2%? There's a 4.2% on the bottles.
Greg: That sounds about right. I like this.
Shannon: I do too.
Jeff: I really like this. I mean, for being a 4.2%, it's bursting with flavor.
Jeff: The CO2 on this one is enhancing the beer versus washing it out?
Greg: 4.7. Maybe it's 4.2%. Yeah, 4.7.
Jeff: Oh, it's 7. Okay, it's kind of shaded over here. So I missed it.
Jeff: uh yeah i'm enjoying this one quite a bit.
Greg: This is apparently brewed with a small amount of honey.
Shannon: That's what i'm tasting.
Greg: And when I say that, yeah, as soon as I said it, it sort of makes sense.
Greg: But this is also classified as a Beardegarde. So that's a.
Jeff: In that part of the world, there's little distinction between Beardegards and Saison.
Jeff: I mean, I learned that being there. I didn't know that in advance.
Jeff: But yeah, they pretty much just, if you're on the French side,
Jeff: it's a Beardegarde. If you're on the Belgian side, it's a Saison.
Jeff: But it's not really a different beer.
Shannon: This is really good.
Jeff: But at the beginning, I did say it's kind of cleaner, right?
Jeff: So, I mean, that does kind of align with what you traditionally think of beer to guard.
Jeff: But this one also has, you know, I've never had a beer to guard that's imperially hopped, you know.
Greg: I mean, a beer to guard is supposed to have more malt than this.
Jeff: They do normally. Right.
Greg: So, the beer to guard is beer for storage, beer for... Yeah.
Jeff: The keeping.
Greg: Keeping, yeah. So, I typically expect a beer to guard to be more malty.
Jeff: Yep. This is from Alberon and Jester King. The nobile is oblige, oblige. Baba boy.
Greg: Oh, I just wanted to see if this soundboard was connected.
Jeff: You're still on.
Greg: Yeah.
Jeff: I got you. Went to my second closest brewery to where I live now called Coal Run Craft. And...
Jeff: Not great.
Greg: The second close brewery to here?
Shannon: Yeah, to here.
Jeff: Not great. The best part was they had a description of their stout.
Jeff: And it's like a dry Irish stout without coffee flavor.
Jeff: So the first time I've ever seen a beer description that told you what wasn't in the beer.
Greg: I mean, I wouldn't expect coffee flavor in a dry Irish stout.
Shannon: Exactly.
Jeff: But maybe whoever wrote it expects, you know, I guess they were saying,
Jeff: This is an Irish stout versus an American stout.
Greg: Yeah, this sort of trade saying, don't expect coffee flavors.
Jeff: Yeah, just for the description, it was a decision that was made.
Shannon: It was funny.
Jeff: But the place wasn't good. The first beer that I had, or Shannon tried their Hazy IPA.
Jeff: That thing needed to be introduced to the drain. It had, it tastes like pool floats and Band-Aids.
Shannon: It was bad.
Jeff: And then had a Belgian single that I don't know what the flaw was in it because
Jeff: it tasted like it was like half wine half beer like a white wine and beer but
Jeff: it didn't taste wrong it just tasted like a wine beer mix and.
Shannon: I said it tasted like a.
Jeff: Mead or something I.
Shannon: Really thought it tasted like a mead I didn't think it tasted bad but it didn't
Shannon: taste anything like what it should have tasted.
Jeff: There was something wrong with it, but I don't know what was wrong with it.
Jeff: And it didn't ruin the beer. It just changed the beer.
Shannon: Completely changed it.
Jeff: And then I had their winter warmer, which it was a little off too.
Jeff: I could just chalk that one up to whatever your average dirty tap line funk is.
Greg: Yeah, I was thinking, when was the last time they cleaned their lines?
Greg: Because that's something that, especially a bar out here, who knows?
Shannon: Yeah.
Jeff: Yeah, but it's just one of those places, no rush to go back to.
Shannon: Yeah, I mean, we don't have a whole lot of options out here unless we want to
Shannon: drive really far and go to the city.
Jeff: Yeah, it was 30 minutes. Yep. Okay, so that was the Albaron.
Greg: Can I just guess where we should go next?
Greg: guess where we should go next yeah.
Jeff: It's just the way.
Greg: This one that one yeah because i don't want it to be like oh we put we save
Greg: it for the end i want to use it as a comparison the.
Jeff: Only thing i want to say is this is supposed to be like the same formula.
Greg: Yeah i know i'd.
Jeff: Rather go there.
Greg: No no no no i want to do this one first so so we get like so we so we're not
Greg: so okay because i i want to avoid that sort of last i gotta finish this first
Greg: you know the i have to finish the bias of Okay.
Jeff: Start drinking.
Shannon: I've been drinking. I had a lot in my glass.
Greg: If you're wondering, the beer that we're talking about is a beer we've had before
Greg: on the show. I don't think Shannon's ever had it, though.
Shannon: No. Well, I've had it.
Greg: Oh, you've had it.
Shannon: I had it.
Greg: Okay.
Shannon: In Belgium.
Greg: Now, this is Westie, West of West Leather and 12. The famous,
Greg: at one point, many people considered the best beer in the world.
Greg: I think I've talked about this before. I feel like it rises to the top sort
Greg: of out of the fact that it's just really good. and kind of there's no one who's
Greg: going to taste it and be like, oh, that's bad.
Greg: And so that's how it gets there.
Jeff: That's exactly how we described it before. The tour was supposed to stop at
Jeff: the Indeverde Cafe across the street, but they were on winter holidays,
Jeff: so we couldn't go and stock up on it like the plan was.
Jeff: So a lot of people on the trip were really like hunting this whale.
Jeff: You know, they went to certain places and paid top price at bottle shops or whatnot.
Shannon: If they found it.
Jeff: If they found it. And we went, I organized a tasting at a Lambic blending place
Jeff: who doesn't do their own brewing, but they buy either finished or unfinished
Jeff: Lambic and do their blending.
Greg: I could pause you here. I'm pretty sure you told this exact story in the last
Greg: episode, but I just wanted to.
Jeff: All right. I'll stop then. Anyway, it was, yeah, it was there.
Jeff: So thank you. If you heard the story, then I told it.
Greg: Okay. Okay, so in terms of the beer, this is, of course, a, I think we probably
Greg: classify it as quadruple, 10.2% alcohol by volume.
Greg: Ingredients are water, barley, sugar, candy syrup, yeast, and hops.
Greg: traditionally belgian belgian beers in
Greg: case you're wondering they use an extra like sugar syrup when they're
Greg: brewing particularly beers of this nature zero grams
Greg: of fat so zero grams of saturated fat it's funny they have all the all the descriptions
Greg: here and you can tell you how much salt is in here so in the 330 milliliter
Greg: which i think is what this bottle is there is 0.11 grams of salt. So not a lot.
Jeff: Oh, righty.
Greg: So right out of the box, big like maple-y, bready aroma.
Greg: Now some of the Belgian candy is coming through. The first thing I saw was kind
Greg: of maple-y. Now it's like, okay, now I'm selling some of the Belgian-y candy aroma.
Jeff: My first aroma was almost a little fusilli. I'm trying to chase that down.
Greg: We've had at least one where we've poured it out. I remember we've had one where
Greg: we're just like, no, this is ruined. So it happens.
Greg: But this doesn't smell like that one's not at all.
Jeff: Oh, yeah. This one doesn't smell like it's ruined, but I keep getting a couple notes here and there.
Shannon: Sorry, I'm back.
Greg: There's a note that makes me think oxidized.
Jeff: Could be. I'm getting a, in addition to like the candy aromas,
Jeff: I'm getting a little like banana peel.
Greg: Yeah, I don't think you're off there.
Shannon: For a second, I thought I smelled varnish.
Jeff: No, that's the fusel alcohol.
Greg: Yeah, it's the fusel. Yeah, no. We think that this beer is not...
Jeff: Slightly ruined.
Shannon: Really?
Greg: Yeah. Another reason why I didn't want to make, you know...
Greg: We don't know what level this is at, so we don't, so saving it for less seemed
Greg: like setting us up for problems.
Shannon: So I'm right when I say varnish.
Greg: Oh, yeah, definitely. Absolutely. Yeah. It's in there. But I think it will go away.
Shannon: Okay. Should we warm this one?
Jeff: Yeah. It's a little bit in the flavor. It's kind of hot.
Greg: Mm-hmm.
Jeff: It's a little band-aid-y. And it doesn't have the big body.
Greg: Yeah. No, this is.
Jeff: Not the best beer in the world.
Greg: No, this has problems.
Shannon: Well, when we had it in Belgium, I wasn't impressed with it then either.
Jeff: Where did we have it?
Shannon: At the Brewers Guild.
Jeff: Oh, that's right. It was better there.
Shannon: I haven't tasted this yet, but I can say that I was just like,
Shannon: okay. Okay, I'm really not sure why there's so much hype about it.
Jeff: Because it was ranked really high on a couple beer websites for a decade.
Greg: Yeah, there are plenty of beers I've had that are better in my mind than West
Greg: Flutter in 2012, even at its prime.
Greg: But I just think when it's good, when it's in good shape, it's a pretty unobjectionable beer.
Greg: You're going to enjoy it no matter what. when it's in the best shape, when it's fresh.
Jeff: The one we had at the Brewer's Guild was what it should have been.
Jeff: You know, it had a fuller body than this. It was big and candy,
Jeff: you know, dark candies and malty.
Jeff: This one has, the body is kind of sliced right. It's almost like a candied apple.
Greg: Yeah, yeah.
Jeff: The body gets sliced through with that fuselage note and there's a little infection
Jeff: in there or something, but it really comes across kind of like a candy apple
Jeff: where you get that tart acidity from the apple.
Greg: You can taste some of what's there, but it's not allowed to be full.
Greg: it's not a lot enough to fill the wholeness of its flavor and there's just yeah
Greg: there's these band-aidiness like it's just being like someone storing this in rubber for a long time.
Shannon: Yes yeah like the bottle is made out of rubber.
Jeff: Tastes more like things I expect to get from you know like Belgian imports back
Jeff: in the day at the sharp edge you know like Golden Drock or something like that
Jeff: tastes like old Golden Drock,
Jeff: I am getting more used to this It's less objectionable But the beer is still flawed Very much so.
Greg: Yeah I would not go out and say Hey, you have to try this to somebody I would
Greg: just be like No, and I'm wondering whether it's really worth my sobriety.
Shannon: And what's the ABV on it?
Greg: 10.2 I'm wondering if, Jeff, if you really want to save it You can probably
Greg: have the rest of mine Yeah.
Jeff: Put it in a glass.
Shannon: It's not great No.
Greg: No, it really you know if I was gonna if I'm gonna put my sobriety into me then
Greg: you have a lot of really good alcohol here yeah,
Greg: so if you would like to so we we so we miss you're all right there entirely
Greg: all right i'm just pointing out we're still having we're still getting wasn't on mic but still you.
Jeff: Don't want to pick up the whole room we want to pick up person that.
Greg: See what i think the part of the problem is that way back when the studio had
Greg: a bunch of stuff to dampen reflections from walls so it was easier You have
Greg: to sort of keep the volumes up and keep the pickup high.
Greg: And in the situation we're in right now, everything is sort of makeshift.
Greg: So it's harder to, you know, to do that.
Greg: So we're just sort of having to adapt.
Jeff: All right. Well, let's compare that to its bastard child, the St. Bernardus 12.
Jeff: Oh, this one's a gusher. No, that's a good sign.
Shannon: You need a towel.
Jeff: Yeah probably the saint bernardus gift shop didn't do a great job of protecting
Jeff: their gift shop beers from the sun like it hurt me watching the sun blaze in across all the bottles,
Jeff: bottles are hella cheap though it was like a euro 40 for most of their beers
Jeff: i think this one was a little bit more but well.
Shannon: You know what they say you get what you pay for so.
Jeff: We'll see how it goes Yeah, the beers at Bar Bernard were really good.
Shannon: Well, they were fantastic, but we weren't drinking the ones from the gift shop.
Greg: So as you said, this is the Bastard Brother because this is,
Greg: as you said, the same recipe, right?
Jeff: Well, it's supposed to be as close as they can get.
Jeff: Or it's close to what St. Bernard is brewed as West Fletcherin back when they
Jeff: brewed West Fletcherin.
Greg: 10%? I'll call me who I am.
Jeff: All right, first up, super zingy on the nose.
Greg: Normally there are real information on this one. Yeah, very zingy.
Jeff: It smells just like carbonic, you know, like burns your nose kind of. The CO2 smell.
Greg: Yeah, which normally to me is also a sign of oxidation. It was just smelling like that.
Jeff: Yeah, so I'm working on a bunch of the foam. I mean, it was a gusher,
Jeff: so yeah, it could be a little.
Shannon: I'm going to sit this one in my hands for a while.
Greg: Yeah, it's weird because with all that carbonic stuff, you're not getting a
Greg: whole lot of other volatile stuff that you should be.
Greg: Like, I mean, something like this should be fragrant as hell.
Greg: So, unfortunately, the story of the beers so far from the you've brought back has been.
Shannon: Nothing compared to our trip and the beers we had on tap.
Greg: Yeah, no, like, that's for sure. The beers that were brought back are disappointing
Greg: compared to what I'm sure you had on, you know.
Shannon: Oh, yeah.
Jeff: Yeah. The drinking beer there was almost like it was reinvigorating.
Jeff: It's like or especially for Belgian beer. Right.
Jeff: It was like, oh, like everything was a banger after banger. It wasn't just because we were.
Shannon: No.
Jeff: Euphoric because of the thing. The beer was objectively good.
Shannon: Oh, absolutely. And I think I even posted that on Discord that I've officially changed.
Shannon: You know, I have always been an IPA girl, you know, give me an IPA.
Shannon: And I'm like, no, I want a Belgian, you know, Belgian style beer all the time.
Shannon: And I'm bringing these back, you know. I mean, there, I was like,
Shannon: yeah, Belgian beer is...
Shannon: It's absolutely, there's nothing like it. There's no comparison. It's great.
Greg: It reminds me of the old days of the podcast and before then,
Greg: when any beer you get is probably going to be old.
Greg: Like the thing about today with IPA and stuff like that, you're going to get
Greg: new stuff on the shelves really free. Yeah, absolutely. And you're going to get fresh beer.
Shannon: If you're lucky.
Greg: Fresh is the way to drink beer. So you were drinking super fresh stuff out there.
Shannon: Yeah, right on tap.
Greg: It was really tasty. There's not a lot of places around here that are brewing
Greg: very fresh Belgian beer, so it's hard to get that.
Greg: And I think what we're seeing is the consequences of not having fresh beer when
Greg: compared to sort of our typical understanding of beer, which is super fresh and we get it right away.
Jeff: So I've been tasting this St. Bernardus 12, and it's good news.
Jeff: It's not off. I mean, it's hella carbonated.
Shannon: No, it tastes like it did when we were there.
Jeff: Yeah, it has, excuse me, good body to it, kind of prunes, plums, a little bit of.
Greg: You know, cinnamon, some, some,
Greg: The cinnamon or allspice notes, something similar to that.
Jeff: Yeah. This, this beer beats the, that, this bottle beats that bottle. Oh yeah, absolutely.
Jeff: Hands down. And, you know, the prevailing wisdom is that, you know, the St.
Jeff: Bernard's is kind of like a seven on the volume level if the Westy's a 10,
Jeff: you know, that kind of thing. Where, not today.
Shannon: No.
Greg: Well, it just goes to show you that if you can get, you know,
Greg: it matters the state of the beer and the name on on there ain't gonna do it
Greg: for you if the beer is ruined or the beer is in in some way.
Jeff: Yeah been hurt now the question is do i keep the next the other bottle of west here do i sell it.
Greg: Well here's the well the question that that asks the question that raises is
Greg: do you feel comfortable selling.
Jeff: I'm just selling the bottle the internal stuff is incidental.
Greg: See that feels like.
Jeff: To me the turnover found pets all over yes exactly.
Greg: It's it's that whole it's it's it's grifter energy yeah i agree.
Jeff: There i heard stories of several people who pay for their entire trip by bringing
Jeff: back like a case of westy and just selling it on the black market so it's a
Jeff: thing people do key there is just not the tasted so you don't know that it's.
Greg: I mean, that is certainly not very noblesse oblige.
Jeff: No, it's not. I'm still psyched about that beer.
Shannon: This one's great.
Jeff: It's really good. Oh, yeah, this one's really good, too. There's no complaints. This one's clean.
Jeff: You know, I'm happy because the other beer that we had from,
Jeff: well, we bought a couple four-packs, right?
Jeff: And we had, you know, some of this four-pack, like, on the way to the airport.
Jeff: tasted fine then we had the six last week that one tasted off right.
Greg: Last last show oh.
Jeff: Last show tasted off and I was like part of me is like do miles matter like
Jeff: even if you drink it the next day do miles matter being.
Shannon: On the plane it's the pressure.
Greg: I mean I they're pressurized I don't think that would matter I.
Shannon: Hope not but.
Greg: I feel like there's some luck in the draw here.
Jeff: So it.
Greg: Does raise a question whether your Westie is, the other Westie might be okay.
Jeff: It was in the same case, sitting on the same floor. Well, sour.
Shannon: Oh.
Jeff: I'm surprised that that El Boron and the not even that dark green bottle with
Jeff: the pale beer wasn't skunked to high heaven.
Greg: Yeah.
Jeff: That made me happy.
Greg: Yeah, no. There was definitely some there, but it wasn't apparent in the taste.
Greg: It was only in the aroma, which is where you're going to detect that anyway
Greg: for the most part, but it didn't really impact the flavor, which is good and,
Greg: but so far this ABT12 is I think the beer that is the most satisfying.
Jeff: Yeah certainly is.
Greg: Good job St. Bernardus you did it.
Jeff: All right. Well, we're finishing up the beer. Let's go to the IPA next,
Jeff: and then we'll save the sour for last.
Jeff: All right. So all the beers that we're doing tonight are from Belgium, except for this one.
Jeff: When we got back, we stopped at Origine Brass, a brew pub in Montreal.
Jeff: I picked up a couple cans. We did one last week. It went over pretty well.
Jeff: This is the other one. This is last show.
Jeff: Everyone knows what I mean.
Shannon: Were from Belgium and they weren't because we had some from France.
Shannon: From the Belgium trip. But this is from the Belgium trip too.
Greg: You're full of lies. Montreal is part of the Belgium trip.
Jeff: Full of lies.
Greg: Beware, Jeff.
Jeff: Words are hard. Words are hard.
Jeff: All right. This one's in a pounder can. North America.
Greg: Sons of Mosaic. I was really.
Shannon: Enjoying this and I didn't want to have to get the second nozzle one.
Jeff: You want a second glass.
Shannon: I just have a little bit left but.
Greg: So this is from Micro Rhapsody for Origins 7%,
Greg: their second DDH IPA DDH double dry hopped double dry hopped IPA of their artist
Greg: series they're talking about the,
Greg: picture on there now Sons of Mosaic they have somebody looks like a pig driving
Greg: a motor riding a motorcycle so the.
Jeff: Cat like pink cat.
Greg: Pink cat okay Okay. So I saw the pink and I thought pink, but a pink cat riding
Greg: a motorcycle, it really, it's a dude with a pink cat head.
Greg: Because it's, other than that, it's a human body.
Jeff: Yeah.
Greg: It's not a cat body.
Shannon: I need to look at the can.
Jeff: But anyway, it's Sons of Anarchy.
Greg: And he's wearing a sunglasses.
Jeff: Yeah, playing off the Sons of Anarchy TV show.
Shannon: I enjoyed that show.
Greg: Did you?
Jeff: I enjoyed it until it got a little long-winded.
Shannon: Yeah.
Greg: I mean, it's just a biker gang, right?
Shannon: I know, but I don't know. I enjoyed.
Greg: By the way, we should talk about Pluribus in the show.
Jeff: Oh, yeah. Oh, yeah.
Shannon: Oh.
Jeff: I love Furbus and Posha.
Shannon: Mm-hmm.
Jeff: Oh, yeah. Good stuff.
Shannon: No. I like this can.
Jeff: So I mentioned earlier...
Shannon: I'm going to take this.
Jeff: I mentioned earlier that we're streaming live over Discord. And I'm just going
Jeff: to say this to Greg now that after this beer, we'll take a caller. So just get ready.
Jeff: You know, I didn't want to, like, jump on him when he's not ready.
Jeff: You know, he might be, you know, eating popcorn or something.
Jeff: So get ready. Start preparing yourself. All right.
Shannon: So.
Greg: Okay, so that smells different.
Shannon: What's the ABV? I have the can in front of me. Oh, 7%. That's good.
Jeff: It has a big tropical fruit flavor. Which tropical fruit is it?
Shannon: That's the question.
Jeff: It's not readily apparent to me.
Shannon: It is not.
Greg: It smells guava-ish to me.
Jeff: Kind of. Mango is the stereotypical mosaic, but I don't know if it's really
Jeff: coming across like mango.
Shannon: No, I think it's mango.
Greg: Okay. I'm going to have to bring out one of the surprise ingredients here.
Shannon: I'm picking up mango.
Greg: Because I'm not sure.
Shannon: Peach there's.
Jeff: Definitely peach especially.
Shannon: Especially when you take.
Jeff: A sip it's almost like my first taste.
Shannon: Oh god yeah peach it's almost like a peach.
Jeff: Schnapps actually kumquats.
Shannon: Oh kumquats i from the kumquat capital oh yeah i've been to the kumquat.
Jeff: Festival at dade city where i've had.
Shannon: Okay i've never had kumquat so you should come to florida with us we'll be there
Shannon: oh no we're Missing the Kumquat Festival.
Jeff: Missing the Strawberry Festival, missing the Kumquat Festival.
Shannon: That's okay, because you know what? That means we're going to be able to hit
Shannon: the really awesome fruit stand in Plant City that's right outside of where the
Shannon: Strawberry Festival is.
Shannon: And we have not been able to do that before because of the crowds.
Shannon: So we'll be able to bring back.
Shannon: Name the fruits that if you want fresh strawberries, blueberries, or anything like that.
Greg: Yes, yes, yes.
Shannon: We will pick them up on the way back. We will be hitting up the Hillshire farm.
Greg: Now, I, you know how much I love you guys, right?
Shannon: No, tell me.
Jeff: Needy.
Greg: A lot. A lot.
Greg: You also know how much I hate Florida, right?
Shannon: Uh-huh.
Shannon: Do you know how much I hate Florida?
Shannon: I go there because my family's there.
Greg: It's going to be really hard for you to convince me to go down to Florida.
Shannon: No.
Greg: As much as in Florida.
Shannon: I'm not going to say.
Jeff: We're not going to vacation in Florida, just a vacation in Florida.
Shannon: We go because my family is there. And that is the only reason.
Greg: Okay, so these get peeled, right?
Shannon: Yeah, they get peeled.
Greg: These are like little. Little baby. They're like the size of large grapes.
Shannon: Yeah. And they taste like shit.
Jeff: Peeling it, the zest was like very aromatic and good.
Greg: Yeah.
Jeff: I know they're tart and as hell, but peeling it smelled great.
Shannon: I don't want to mess up my. I'm sorry. I got to drink my beer first. I'm not going to.
Greg: You see?
Shannon: Yes, there are. We need a bowl. Jeff, can you get a bowl?
Jeff: Don't book it right there.
Shannon: Oh, yeah.
Greg: Don't book it. so yeah that okay so sour but yeah more like an orange not like.
Jeff: But it gets sweet at the end or there's a sweet side to it or something because
Jeff: i got the best part at the very end of the comquat.
Greg: Okay.
Shannon: Now.
Jeff: But now the bitterness is building and building and it's tart as fuck.
Shannon: Do you remember when you went to the Kumpaught Festival and so Tyler's friend has that sherbet?
Jeff: Yeah. Kumpaught ice cream.
Shannon: The Kumpaught ice cream. Yeah.
Jeff: It was good.
Shannon: Was it ice cream or was it sherbet?
Jeff: I don't remember.
Shannon: I think it was sherbet. Maybe it was ice cream.
Greg: So I'm thinking about taking these and just juicing them and using them for
Greg: like cocktails because that seems to be like about the best I could do because
Greg: I mean, there's not a lot of fruit flesh. There's a lot of fiber in there.
Greg: The flavor is nice and tart, which I could use either in cocktails or like you
Greg: could use that to dress a salad or something like that.
Jeff: It could be fun to use instead of like a paper plane with that instead of lime
Jeff: juice could be interesting.
Jeff: I think that kind of candying them would be good.
Greg: Oh, yeah, I guess.
Jeff: Candying them, I think, would be real good.
Greg: Yeah, you could store these in like a sugar thing and just let them sit the
Greg: way that you would do like candied lemons or something like that.
Greg: So ultimately the peel becomes just part of it.
Greg: But then you still have the seeds. And the seeds are a lot. Like the seeds are big.
Shannon: They are a lot.
Jeff: Half the thing.
Greg: Yeah.
Shannon: I mean, they're literally the size of a large grape and the seeds are half of it.
Greg: The seeds are like the size of an orange seed.
Jeff: You have to get the watermelon people on it.
Greg: Yeah. Yeah, that's true. Like
Greg: when we were kids, watermelons had plenty of seeds. Now like a couple.
Jeff: I bet you the seeds are coming back just like the Polaroid cameras.
Greg: Well, I mean, I think that. So one question is, are watermelons true to fruit?
Greg: or true to plant or whatever it is called when the fruit, you plant the seed
Greg: and you get the same fruit? Or is it one of those things where it's like apples
Greg: where you have to clone it in order to make it?
Jeff: Oh, I think the seedless watermelons are probably a cloned lineage that doesn't produce viable seeds.
Greg: Oh, I'm sure they're a cloned lineage. I mean, they're seedless.
Greg: I mean, but I'm wondering if, like, you know, there are some seeds that occasionally come in there.
Greg: Probably most of them are non-viable. But if you manage to find one with seed,
Greg: like, could you plant watermelon seeds and get decent watermelon,
Greg: or is it just going to be a crapshoot?
Jeff: Oh, oh, I see what you're saying. No, you can plant watermelons.
Jeff: I mean, I don't know if you can plant the seeds in your grocery store watermelon.
Greg: Right.
Jeff: But your grocery store watermelon or the seedless kind now, you'd have to buy
Jeff: an artisanal watermelon to get the seeds, and those are probably good.
Greg: And if you got those seeds, you could plant them and get the same quality?
Jeff: Probably. Or you can just buy watermelon seeds.
Greg: Yeah.
Jeff: Which would be way cheaper. Way less effort. Oh, I got buzz blossom seeds.
Greg: Yeah, we talked about that last time. All right, cool.
Jeff: Got them. Yeah, so I'm going to get those planted here soon.
Greg: I saw that buzz sugar.
Jeff: Yeah, it's fun stuff.
Greg: That's great.
Jeff: All right. Well, we told Greg McGill that we'd be bringing them in. Greg, you there?
Jeff: Hold on. I see him talking, but I don't hear him. Oh, I turned up the wrong
Jeff: one. No, I didn't. What am I doing wrong?
Greg: Technical difficulties.
Shannon: Bear with us, Greg.
Jeff: I turned down this so I wouldn't hear other computer sounds. Try now, Greg.
Chat: Okay, how's that?
Greg: Yay!
Jeff: So what did we get wrong? Any corrections and omissions?
Chat: No, well, I was just thinking about watermelons, to be honest,
Chat: and the fact that you guys can say kumquat with a straight face.
Chat: then i've just been googling kumquats i've never had one and they're not a thing
Chat: here you can apparently you can find them but i've never seen one so.
Jeff: Oh they're not really a thing.
Chat: Here either no yeah that's why i.
Shannon: Bought them because they're really just in dade city florida yeah the reason i love it.
Chat: I've never seen these before and.
Greg: I was like wow okay let's let's grab them, and they weren't that expensive, like $4 for a little...
Chat: Yeah, I've just found a nursery that's nearby that grows them,
Chat: so I'm going to have to...
Greg: Wow.
Chat: I can walk again. I'm going to have to go on a mission and see if I can find them.
Jeff: You could make a kumquat beer. It's going to be bitter as fuck.
Shannon: Yeah.
Jeff: Just like me. Greg McGill is an owner,
Jeff: of a brewery in Hamilton, New Zealand, called Brewocracy.
Chat: How do the Kiwis pronounce your brewery the same way you do pretty much bureaucracy.
Greg: If only we had a bureaucracy here.
Chat: I know, right?
Jeff: And Greg's been a longtime fan of the show. He's actually been on the show.
Jeff: He came to Pittsburgh, Pennsylvania before and sat in on a show, him and his wife, Alex.
Chat: We got drunk and played a lot of, what was it, Cards Against Humanity.
Shannon: Oh, wow.
Chat: I think it was the longest post-show you guys have ever done.
Jeff: Challenge accepted.
Shannon: Oh, yeah.
Greg: And then we also have our karaoke nights.
Jeff: I also hung out in Philly when you were out there for the CBC the one year.
Jeff: So I've seen you a couple of times.
Shannon: When are you coming back?
Jeff: I was back every two years.
Chat: Well, it was going to be this year, but I just, I couldn't justify it.
Chat: It's in, it's the other side of the state from you guys. It's in Pittsburgh.
Chat: Oh, not Pittsburgh. Sorry. It's in Philadelphia. Yeah. The Craft Brewers Conference.
Shannon: Oh, yeah, yeah.
Chat: I was really keen to go, but, well, firstly, I just looked at the numbers and,
Chat: Couldn't really justify it and then broke my ankle. So that kind of put the kibosh on it.
Shannon: Yeah, definitely. Well, hopefully you'll get to come back and,
Shannon: yeah, I'll get to have you on the show.
Jeff: Greg judges at the CBC.
Chat: Oh, I'll be back.
Jeff: Are you GBF judging too or no?
Chat: Yeah, well, I have. I'm actually not sure anymore. I haven't been invited for
Chat: a while now. I think it's a good thing. Last time I was there,
Chat: well, the first few times I was judging, everybody in the room looked like me.
Chat: And the last time I judged, I was very much in the minority.
Chat: So I think they've been pushing the diversification thing really hard,
Chat: which I think is great for beer.
Chat: And so when I'm not invited, I'm going, good, that's going in the right direction.
Greg: I mean, this country is sliding back into white people only land.
Jeff: So we'll welcome you back soon.
Chat: So if it makes you feel better, I don't think the Brewers Association is.
Chat: So I think they're on the right side of history. So everything should be okay there.
Greg: Let's hope.
Jeff: All right. Anything else that you've heard so far that you would like to comment
Jeff: on before we move on to the?
Chat: Only that I want to know how the hell you've heard of Aussie Crawl.
Jeff: Oh, I was listening to, there's a guy that does YouTube stuff called Pat Finnerty.
Jeff: he's in philly and he does a youtube series called
Jeff: what makes this song stink you should definitely listen
Jeff: and he does these hilarious like deep dives
Jeff: and just his comedic style so good on like shitty
Jeff: songs like oh especially train songs and
Jeff: things like that and kid rock and whatnot
Jeff: anyway we were watching one of his like live streams and someone basically said
Jeff: hey this is a ripoff of sweet child or sweet child of mine's ripoff of this
Jeff: and like it turned him onto it and then i would listen to it and then you know
Jeff: after that i started listening to more ozzy crawl and i dig it it's good sound.
Chat: Yeah, we used to, my old band used to cover Boys Light Up and Reckless,
Chat: which are their two sort of, arguably their biggest hits, I guess.
Chat: But yeah, I must have listened to Unpublished Critics a million times and never
Chat: noticed that overlap with Sweet Child.
Jeff: Never noticed that?
Chat: Yeah. It sticks out.
Jeff: I mean, I was primed to hear it, I guess. Yeah, you were primed.
Shannon: If you're primed, it's very different.
Greg: As soon as I heard it, I was like, this sounds really familiar.
Chat: Yeah, maybe it's just me. I just, it didn't ever click.
Jeff: I played it in my group of like work friends and I'm like, what does this,
Jeff: you know, like I didn't prime, I primed them that it sounds like something,
Jeff: but I didn't prime them on what it sounds like and they all got it like immediately.
Chat: I'll never be able to not hear it now. Thanks.
Shannon: Sorry.
Jeff: Blame Axl Rose.
Shannon: Yeah.
Chat: Yeah.
Jeff: It probably wasn't that.
Chat: Oh, yeah, one last thing.
Greg: Yeah.
Chat: One last thing was the quality of the Westie. We had exactly the same experience
Chat: when we came back from Belgium.
Chat: Alex and I brought, I think we brought a couple of bottles of each of the main three.
Chat: And the only one that really held up was the sixth.
Chat: And that tasted amazing. We had that for our, you know, the next year's wedding
Chat: anniversary. So it had kind of, that, that was really something special,
Chat: but the 12 was so disappointing when we got it home. It just,
Chat: it, it didn't taste like the magic that it tasted there.
Chat: So I'm a hundred percent with you when you're saying that, you know,
Chat: you're drinking them there and they, they just taste like liquid gold and then
Chat: you bring them back and they don't.
Chat: So there is something in that travel thing. I don't know what,
Chat: but there definitely is.
Jeff: I thought that I was going to be golden, right? Cause like, we're going to buy
Jeff: these beers, the beers that would taste good if I opened it right now.
Jeff: I'm going to fly it home and treat it well and it's not going to sit in an importer for forever.
Jeff: And we'll have these amazing beers to do on the show and like Greg said,
Jeff: they are not amazing Greg.
Greg: So, you know, I mean age matters.
Chat: Grift them, man. Grift them.
Shannon: That just means we have to drink more when we're in Belgium.
Greg: Okay, question for you, Greg. So, you know, I'm not good at accents,
Greg: but one of the podcasts I listened to, one of the people was talking about how
Greg: your accents are all about finding a word because it's all about sort of how you,
Greg: move your mouth into words.
Chat: Yeah.
Greg: And he said the word for New Zealand accent is I'm going to try to get this right Laisadisk.
Chat: Ah, well, that's a good one.
Greg: Laser disc.
Chat: Laser disc. That's almost, I find myself doing it more Australian when I do it.
Greg: He was Australian too, so it was one of the two.
Shannon: That's who you say it, Greg?
Chat: Yeah.
Greg: Laser disc.
Chat: I'll do it how I normally say it, so laser disc.
Greg: Uh-huh.
Shannon: Oh, okay.
Chat: And then if I was going to, you know, as soon as you said it,
Chat: I wanted to say like laser disc.
Jeff: Which is very Australian.
Greg: Okay, Australian. Okay, so that's what it is.
Chat: But I mean, especially Melbourne, Australia and New Zealand are very similar.
Shannon: Yeah, I love your accent.
Chat: If I hear an actor from Melbourne, I'm like, oh, is that a Kiwi or is that Australian?
Chat: But, you know, the regions are very different.
Chat: And I end up speaking in an American accent when I'm over there anyway,
Chat: because nobody can understand me otherwise.
Shannon: Well, I'm a chameleon. Wherever I go, I tend to just start doing the local accent.
Chat: Yeah, me too.
Jeff: I think it's an empathy thing. The craziest thing is when I went to India a
Jeff: long, long time ago, where I started imitating the Indian accent just to have
Jeff: empathy with people I'm talking to, where it just was.
Greg: I think it's just a natural thing.
Jeff: When.
Greg: You're immersed in it you sort of start to talk in that way.
Jeff: Yeah if.
Chat: You start doing the head nod thing you'll probably get in trouble but everything else.
Jeff: Oh that was a i mean this is
Jeff: just going to turn into the whole post show here talking to greg we'll put you back
Jeff: in the post show but i was teaching so i
Jeff: went for work and i was teaching a room full of indian people about this
Jeff: thing i was working on and i was asking them
Jeff: you know checking in making sure i got their understanding and they
Jeff: all give me their affirmative head nod which is
Jeff: oh yeah which looks like a no to a north american and it was so i don't know
Jeff: it was so disorienting because they're all like yeah we get what you're saying
Jeff: but like the feedback they're giving me is telling me they don't get what they're
Jeff: saying you know like to me you know there's.
Chat: A really high population of indians in new zealand so we're well used to it because with.
Greg: The indians who i work with them There's a whole team that I'm...
Greg: that i'm in charge of and they don't do that yeah.
Jeff: I i'm hard-pressed to think of seeing it here in north america.
Greg: No no they're in india oh okay so maybe it's just like yeah i don't know if
Greg: it's regional or not i mean.
Jeff: People that i was most familiar with are bangalore i've never seen the indian
Jeff: who's working here do it to me that i can think of but anyway.
Greg: I've definitely worked of people who work here but yeah
Greg: no this is a team that's actually in india and they are yeah they don't they
Greg: they at least i haven't i haven't noticed that then again they don't get onto
Greg: video nearly as much as we do which i'm fine with it's like 9 p.m when we talk
Greg: to them at their time and so it's like yeah they're.
Jeff: Probably at home.
Greg: Yeah and i think that the the times there are a couple when i've stayed up to
Greg: like 1 a.m our time because it was like 10 a.m their time when we had to do
Greg: something and so like i think it was more likely to see them on video.
Jeff: That time but.
Greg: Again again they didn't do it that often i just think.
Jeff: It's just.
Greg: Not part of their culture or at least wasn't maybe i don't know maybe it's more
Greg: of a simple view culture versus the other company that they've got there's a whole lot of.
Jeff: Stuff yeah yeah there's.
Greg: A lot of post-show information here.
Jeff: Yeah well shannon's in the restroom so we'll just kind
Jeff: of ride this one out but yeah there's like different sites like
Jeff: the redmond culture is to not have cameras on
Jeff: yeah our culture is to have cameras on yeah just changes
Jeff: but then different meetings have different cultures too like i was in a meeting
Jeff: where i expected cameras to be off so i turned my camera off and realized i
Jeff: was the only one with the camera off you know that kind of thing so okay anyway
Jeff: greg great talking to you if you're going to be around later we'll turn you
Jeff: back on in the post show but listen to us taste.
Greg: Some very strange things.
Jeff: All right. Our final beer is my bucket list brewery. The thing that sold me on the trip.
Jeff: Made me so happy to go. We got Cantillon Guza here.
Shannon: Oh, you were sold on the trip before you learned of it.
Greg: The first time I had this.
Shannon: I learned about Cantillon, were you? Or no?
Jeff: No. I learned about Cantillon at the same time I learned about the trip.
Shannon: Oh, okay.
Greg: The first time i had this was in japan and i remember convincing somebody else
Greg: to go in with me and drinking being like okay i like this but this is a lot
Greg: like vinegar and i don't know if the other person's gonna like this a lot it's
Greg: very acidic as i remember so you know particularly strong and tart,
Greg: but clean and crisp as well.
Greg: So, like, the opposite of a goza sour, right, where it has real lactic and,
Greg: you know, stuff like that.
Greg: This is, like, classic, simple, acetic sour.
Shannon: There's one problem with this.
Greg: That is?
Shannon: We do not have the basket.
Jeff: Yep. The serving basket. You're supposed to have a basket that keeps it laid
Jeff: over so you don't stir up the sediment.
Greg: I see. Well, that ain't going to happen.
Jeff: I have to get my basket weaving merit badge skills out and leave a lambique basket.
Greg: There's a picture of somebody on Untappd having this with a classic guillaume
Greg: pepper, which is a pepper and cream sauce pasta, which.
Shannon: Looks good.
Greg: Probably would taste really great with this.
Shannon: Probably.
Jeff: All right. So a guise is a specific kind of lambic. It's a blend of one,
Jeff: two and three year lambic.
Jeff: Just out of tradition. That's why they do it. Three year lambic isn't always
Jeff: the best lambic we learned on the tour. A lambic that gets good in one year
Jeff: is probably the best lambic.
Jeff: A lambic that takes three years to get good probably isn't the best lambic.
Jeff: But out of tradition, they brew some portion of one, two, and three year together,
Jeff: and that's what it gives it.
Greg: Well, it smells acetic. It does smell like vinegar because there's a malt backbone here.
Shannon: Yeah. Kind of a kombucha type.
Greg: Yes. Yeah.
Jeff: Not so much acetic. There's a more, I mean, there's some lactic in there.
Jeff: I mean, there's definitely the horsey thing, right? Like it has this kind of
Jeff: barn kind of feel, like horse blanket, like where it smells a little funky, a little cheese rindy.
Greg: Yeah, yeah. I wonder if there's bread in there.
Shannon: There's some funk in it.
Jeff: Oh, it's definitely bread in there and other things.
Greg: PDO and yeah so it's all kinds of wild.
Jeff: Oh yeah. So you know it's spontaneously fermented right? They brew how many
Jeff: breweries, brew days a year did they say they do there?
Shannon: Oh shoot.
Jeff: 60?
Shannon: It feels like it's been forever since we were on that tour.
Jeff: 60 to 90 brew days a year. They can only brew in like the fall and winter.
Shannon: Yeah it's such a short period of time.
Greg: This is a blend right?
Jeff: What's that?
Greg: You're saying this is a blend.
Jeff: It's three different landmics but there's no fruit or anything.
Greg: It's so good.
Shannon: Isn't it? This is, this is the.
Greg: It is so good.
Shannon: I know where this writes.
Greg: So well done. Like, it's not the acidic that I remembered back then.
Greg: I mean, it's sour, yeah, but not super sour.
Shannon: No, no.
Greg: And, like, it's almost got a melody to it.
Greg: It's, like, it's got this, I don't know, this chorus, this choral thing.
Jeff: I think I fucked up by bringing any other beer home other than Cantillon. Well, next time.
Shannon: It's all Cantillon. All Cantillon.
Greg: All of those, that part, then you know, the barnyard, the dustiness,
Greg: but the, the, the cedic, the lactic, the, the bready part, it's all singing together.
Shannon: That's a good way to describe it.
Jeff: The aroma is way more funky.
Shannon: They're singing together. It's like an orchestra playing in your mouth.
Jeff: The aroma to me is way more funky than the flavor. Like I'm not getting any
Jeff: kind of horse blanket in the flavor.
Shannon: Oh, no.
Jeff: That's aroma. Flavor is more of these kind of tart fruit kind of flavors.
Jeff: A little bit like apricot and some kumquat maybe, but some grapes.
Greg: Super full-bodied. So you don't feel like you're missing anything.
Shannon: And it's not especially tarred or anything like that.
Greg: Yes, not ridiculously tarred overpowering.
Shannon: It's just a perfect blend of all those flavors singing together in chorus.
Jeff: On to my third sip or so, I'm starting to get a little more of the breadth.
Jeff: You know, it's a little leathery, like a dusty leather kind of flavor coming through.
Jeff: A little darker, almost tobacco, but not quite.
Shannon: What's the ABV on this one?
Greg: Five.
Jeff: Yeah.
Greg: 5%. All day, every day. Yeah, I mean, like.
Jeff: That's why you move to Brussels, to do shit like this.
Shannon: That's why we're moving to Brussels.
Greg: This is also a green bottle. Yeah. No, dude, this is not.
Shannon: It's darker green. It's way darker. So I will tell you where they store these. It's in a dark hallway.
Shannon: Underground, in a dark hallway. Remember?
Jeff: Yeah.
Shannon: We had to walk right through it. they're stacked on either side of a concrete
Shannon: or a brick wall block concrete block walls underground so there's no light getting in there cool.
Greg: Yeah no this is so.
Shannon: No sunlight yeah i mean there's light but no sunlight that.
Greg: Yeah like a little thing like that would throw it off.
Shannon: Absolutely one.
Jeff: Of the things that i probably didn't remember didn't cantion is i mean it's
Jeff: still old but it's It's not like from antiquity.
Jeff: It's from 1900 or 1910. That's when they started brewing.
Jeff: So not something that's been like, you know, we've went to breweries that were
Jeff: way older than that, you know.
Jeff: Give an example right now. I can't. Beers. And then, but their brew house is
Jeff: still like mostly the original equipment from the 1910s.
Jeff: So there's one electric motor.
Jeff: So that was upgraded from probably steam powered or something,
Jeff: but it drives leather belts to shafts and everything else is belt driven.
Greg: And we've seen that in those pictures.
Jeff: So they replaced the power source with a modern power source.
Jeff: And by modern power source, I mean a motor that looks like it was made in the 50s.
Jeff: And everything else is original. The rakes for the mash time,
Jeff: belt driven. Everything belt driven. It was crazy.
Shannon: And the other thing that was crazy to me was.
Greg: It was 5.5.
Shannon: Oh, 5.5.
Greg: The number I had was wrong.
Shannon: 5.5. Okay. Well, that makes a huge difference, Greg.
Greg: Yes. Changes things entirely, doesn't it?
Shannon: Changes everything. Now, going on that tour, and I don't know,
Shannon: did we talk about this on the other show?
Jeff: Ask Greg if we talked about it.
Shannon: Did we talk about how crazy that tour was?
Shannon: Because we were on a tour with the tour guide, but there were people doing a
Shannon: self-tour also? Just walking around.
Jeff: It's a working brewery. They're actually doing stuff.
Shannon: And there's these massive holes in the floor, and there's no...
Shannon: Okay, we did talk about it, so I won't say any more. All right.
Jeff: We loved our trip. It was so good.
Greg: Yeah, no, I mean.
Shannon: We did.
Greg: You guys had a great time, clearly. I just don't want to, like,
Greg: if you guys can all listen to the last episode, I don't want to just,
Greg: like, repeat ourselves.
Shannon: Yeah, I don't want to.
Jeff: No, yeah, I definitely don't want to repeat.
Shannon: I don't want to repeat.
Jeff: Yeah, we're not being, Greg's not trying to be a jerk or anything by shutting
Jeff: us up. He's helping us not repeat ourselves.
Shannon: Absolutely.
Jeff: Oh, this beer is awesome.
Greg: Mm-hmm.
Greg: This is so good.
Jeff: I think we should rank and we can savor this beer.
Greg: Yeah. I mean, it's clear to everybody what our number one beer is.
Shannon: I'm pretty sure that we're all on the same page with number one.
Jeff: Yeah.
Greg: Okay. So in terms of what's left.
Jeff: Yeah. It's like, oh.
Greg: Honestly, of these beers, I'm going to put this guy in last place, the Noblesse Obliges.
Jeff: Oh, really?
Greg: Because it was...
Shannon: Really?
Greg: No. No, I guess I'll put the Westie in the last place.
Shannon: Well, I don't want to...
Jeff: Well, we got the Westie and the Petite Princess.
Greg: Yeah, no, I know.
Jeff: Oh, okay, okay. All right.
Greg: The Petite Princess wasn't ruined. It was just...
Jeff: You thought that one was ruined?
Greg: No, I thought the Westie was ruined.
Jeff: Yeah.
Shannon: Yeah, the Westie was ruined.
Jeff: Yeah.
Greg: The Westie was... But I also struggled to rank it because, again,
Greg: it was not what the brewery intended.
Jeff: Sure.
Greg: But that bottle...
Jeff: And we bought it on the black market. So, yeah.
Greg: You know, I imagine Westy would have done high. I don't know if it would have
Greg: beat the Cantillon. I honestly don't.
Greg: But, so in this, I don't know if I can even rank the Westie.
Greg: I also don't know whether I can rank the Noblesse Oblige.
Shannon: You have to rank them all.
Greg: Okay.
Jeff: I mean, we've had a soft rule where if the beer is spoiled and it's not the
Jeff: beer that they made, then we don't have to rank it.
Greg: Yeah. So I'm not going to rank the Westie just because I don't think it's rankable.
Greg: I don't think that was what was intended.
Jeff: Especially since we bought it in the Black Market.
Greg: Yeah, but, you know, for the, you know, but it was a black market.
Greg: It's poured out. Like, I didn't, I couldn't finish it.
Jeff: Was not a legitimate source to buy it.
Greg: Yeah.
Shannon: Okay.
Greg: So the Nobile's Oblige would be next, I think, just because the skunk that was there.
Greg: I would, like, I think it would be better if it didn't have that skunk,
Greg: but that skunk did affect it for me.
Jeff: Okay.
Greg: Then the Petite Princess, which was fine. It just wasn't a lot.
Greg: Wasn't giving what I remembered and what I needed from Little Pete Prince,
Greg: which, you know, memory, who knows.
Greg: It just, there wasn't a lot there to hold on to.
Greg: It's a bearded table. Have with food if you're going to get it.
Greg: But also, like, I mean, it's hard to get.
Greg: So, like, don't try to get it. Like, if you find it, great. I wouldn't pay a lot for it.
Jeff: The puddle's too small. It needs to be a big bottle.
Shannon: Yeah.
Greg: Yeah. If this isn't a big bomber, then maybe you could say something about it.
Greg: I'm going to go with the Sons of Mosaic next, and then the St.
Greg: Bernardus, and then, of course, the Cantillon.
Jeff: All right. My last place beer slash do not rank will be the Westie,
Jeff: because, yeah, the fusel notes and that were rough.
Jeff: From there, I'm going to put the La Petite Princesse in, what, fifth place.
Jeff: for me it smelled better than it tasted it was just a little light on the body,
Jeff: but it was still a fine beer you know you'll notice that the the nobelies oblige
Jeff: oblige is gonna be ranked higher because to me the skunk didn't bother me it
Jeff: was if it was there it was kind of enough to be appropriate and i enjoyed the
Jeff: other things in that beer so it's going to be a little bit higher. Let's see.
Jeff: So Westie, Petit Princess, then let's do the Sons of Mosaic.
Jeff: Then I'll probably pull in the...
Jeff: Noblesse Oblige. But I really liked what that beer gave me, that kind of beer
Jeff: to guard, saison, the intense noble hopping with the spiciness in there was sure something.
Jeff: And if there was lightstruck, it kind of was the right kind of light striking
Jeff: to work in that style for me, where some of the beers I had at El Baron,
Jeff: I wouldn't say that same thing.
Jeff: I would say they were lightstruck and not appropriate for the beer. Then I'll put St.
Jeff: Bernardus in second place and the Cantillon Guza in first place because it is a fucking masterpiece.
Shannon: You and I are exactly.
Jeff: Yeah. Yeah. For the same reasons.
Shannon: Our rankings are exactly the same for the same reasons.
Greg: All right.
Shannon: Well, I have the Mary.
Greg: Yeah, that's that's that's even more important as far as I'm concerned.
Shannon: Yeah. Do you want me to start?
Greg: Yeah, good.
Shannon: All right. So interestingly enough, and I'm ashamed to say it because I said
Shannon: that I'm not an IPA person anymore.
Shannon: I'm a Belgian beer person, but I still really like that Sons of Mosaic for an everyday beer.
Shannon: It's just something that I really enjoy.
Shannon: I didn't write a lot of notes on it, but it ranked fourth.
Shannon: But I'd still, I'd marry it. I'd drink it every day.
Shannon: I know we're not supposed to be ranking the West East.
Greg: I think Fuck, Marry, Kill, you can throw in, I think in FMK,
Greg: you can throw in the bad ones.
Shannon: Yeah, I'm killing the Westie. Yeah.
Greg: Deserves it.
Shannon: I mean.
Greg: That was a crime.
Shannon: Like I said, though, when we were there, I wasn't even that impressed.
Greg: Yeah.
Shannon: Now, I don't know how fresh that was either. I mean, we got it.
Greg: Yeah, I'd love to try it at the brewery, right?
Shannon: We weren't able to try it at the brewery. We don't know how fresh those bottles were.
Jeff: The one you taste at the Brewer's Guild is as good as the best I've had.
Shannon: Okay.
Jeff: So that's as good as I expect it to get.
Shannon: Yeah. All right. Well, I'm just not that impressed.
Shannon: Thinking back to that, I would still kill it. And then I would definitely fuck the candy.
Shannon: Because I don't want to have that every day. I don't want to get tired of it.
Shannon: I want to enjoy that. Thank you.
Shannon: Here and there. And yeah. I love that Guza.
Greg: I want the Cantillon to be my theme music. I want this to be my companion for life.
Greg: I'm marrying the who's absolutely 100% marrying the Cantillon.
Shannon: Yeah, that's fair.
Greg: There's no question.
Shannon: That's fair.
Greg: I will kiss its feet. I'll do whatever it wants.
Shannon: Until you get tired of it.
Greg: I don't think I'll get tired of it. Look, look.
Shannon: But I've never gotten tired. I haven't gotten tired of this man right here.
Shannon: There are times when you're like You.
Greg: See something on TV And you're like Looks good But that doesn't mean that you're
Greg: like You're going to get tired of this No No That's.
Shannon: Winning the lottery right there It's like okay I grew up in Florida And everybody's
Shannon: like oh my god Why would you ever talk bad about Florida Why would you Well,
Shannon: I mean You take for granted the things that you're surrounded by all the time.
Greg: You know?
Shannon: Now, I wasn't surrounded by the beach, but as a teenager, as a young adult,
Shannon: I was at the beach all the time.
Shannon: Literally all the time. So...
Shannon: I took it for granted, you know, and now I live here and I take the mountains
Shannon: and, you know, I tend to take that.
Shannon: We just we tend to take for granted what we see or we are exposed to or we are with every day.
Shannon: We should not move to Brussels.
Jeff: You don't want to take it for granted.
Shannon: I don't want to take it. It's like going to New England and moving to New England.
Shannon: I mean, you know, when we went on that trip, I wanted to move,
Shannon: but then it was like, but I don't want to, I don't want to lose that,
Shannon: that beauty that, that, I'm not trying to talk you out of marrying it.
Shannon: I just want you to remember my honor and privilege to take.
Greg: To take this Hughes for granted.
Shannon: But you shouldn't take it.
Greg: If I got tired of this, that would be a fucking privilege.
Shannon: It would be a sin. It would be a crime.
Greg: No, that would be a privilege.
Shannon: And then you would divorce it. And then what?
Jeff: You'd never have it again.
Jeff: Producers are playing us off.
Shannon: We don't know. No, we don't know what Greg's going to kill.
Greg: I haven't even.
Jeff: I know. Wrap it up.
Greg: Well, no, I'm killing the Westie, obviously. Yeah, killing the Westie.
Greg: And the fuck, yeah, the St. Bernardus, yeah, I'll get a pity fuck.
Jeff: All right. I will kill the Westie. I will, they're not going to like this,
Jeff: but I'm going to marry and fuck the Cantillon because nothing else is.
Shannon: You're not allowed to marry and fuck the same thing.
Jeff: Nothing else is in the book.
Shannon: You're not allowed to marry.
Greg: No, no, no.
Shannon: You haven't. I remember wanting to do that once and you didn't let me.
Jeff: No, fine. You have to have. Okay, fine. I'm going to marry the Cantillon,
Jeff: and I'm going to fuck the...
Greg: Rules may be made to be dirt broken, but not today.
Jeff: The Noblesse. I'm going to fuck that one.
Greg: You smell like skunk afterwards.
Jeff: I know. Thanks, everyone. This is another Aussie crawl. This is the one Greg played in his band.