WEBVTT 00:00:00.005 --> 00:00:00.685 Okay, rolling. 00:00:17.925 --> 00:00:29.125 Welcome to Craft Beer Radio. I'm Shannon, and this is episode 532 on August 27th, 2026. 00:00:35.045 --> 00:00:36.525 Yeah, that was good. 00:00:36.705 --> 00:00:37.025 Very good. 00:00:37.185 --> 00:00:37.405 Yeah. 00:00:37.605 --> 00:00:38.605 We do it all the time. 00:00:39.325 --> 00:00:41.665 Yeah, I mean, like, it's... 00:00:43.259 --> 00:00:48.599 I think I was pretty good for your first attempt at, at like trying to do the DJ thing before. 00:00:48.599 --> 00:00:52.419 The music goes away. Listen to what a ripoff of sweet child of mine. 00:00:52.719 --> 00:00:58.699 Yeah. It's it was like very much sounds like this. When was this? 00:01:00.059 --> 00:01:00.499 81. 00:01:01.119 --> 00:01:02.599 81. When was she tried to mine? 00:01:03.039 --> 00:01:04.079 85 or 86. 00:01:04.899 --> 00:01:06.899 Oh, so sweet child of mine was, is a ripoff of this. 00:01:07.119 --> 00:01:07.139 Yeah. 00:01:07.359 --> 00:01:07.759 Okay. 00:01:08.059 --> 00:01:08.199 Yeah. 00:01:08.359 --> 00:01:09.139 Very interesting. 00:01:10.419 --> 00:01:15.139 So learned that the other day. I was actually listening to Australian Crawl. That's the band. 00:01:15.359 --> 00:01:21.599 And it's pretty good. It's a little new wavy, but it holds up for stuff being done like 81. 00:01:22.699 --> 00:01:26.859 So, all right. Tonight, we are doing a couple of different things. 00:01:27.019 --> 00:01:29.099 We are streaming live on our Discord. 00:01:29.439 --> 00:01:32.579 So if you join our Discord server, you can start participating there. 00:01:32.719 --> 00:01:36.199 We'll probably take a caller later or callers, answer some questions. 00:01:36.599 --> 00:01:40.919 It would be a great way to get corrections and things like that. 00:01:40.919 --> 00:01:44.599 or someone, you know, we get an email like three weeks from now that asks us 00:01:44.599 --> 00:01:46.939 about something we did on the show and we have no clue. 00:01:47.439 --> 00:01:54.299 We get that instant feedback. It might help. Let's start with the one there, the petite princess. 00:01:54.919 --> 00:02:01.819 Oh, okay. So long-time listeners who have, or people who have maybe gone back 00:02:01.819 --> 00:02:07.559 and listened, may know this, but it's something that sticks out in Jeff and my mind, 00:02:08.139 --> 00:02:13.199 which is Le Petit Prince from Jester King Brewery in Texas. 00:02:13.559 --> 00:02:19.339 It is a table beer, a very small beer, and we were very fascinated by how it 00:02:19.339 --> 00:02:23.499 was at like three-something percent, and it was one of the most flavorful beers we had that night. 00:02:24.739 --> 00:02:27.579 And what's the ABV on this one? 00:02:27.899 --> 00:02:29.559 So this one is 2.9. 00:02:29.819 --> 00:02:30.399 Oh, wow. 00:02:30.439 --> 00:02:33.619 So this is from Brasserie Fires in France. 00:02:33.859 --> 00:02:34.019 Terrier. 00:02:34.199 --> 00:02:39.019 Terrier. Terrier. I should have known to think French on that. 00:02:39.979 --> 00:02:42.899 Brewed in, as you say, collaboration with Chester King. 00:02:43.139 --> 00:02:47.239 Yeah. The guys at Terrier, they're like a hotspot for collaborations. 00:02:47.999 --> 00:02:53.299 The beers they had for sale at the bottle shop, they had probably five different 00:02:53.299 --> 00:02:56.999 collaborations with different brewers, you know, from American brewers and stuff. 00:02:57.379 --> 00:03:02.119 And we went on the trip with the brewer owner from Brewery Arden, 00:03:02.359 --> 00:03:07.119 and he did a collaboration that morning. So, and actually that beer getting 00:03:07.119 --> 00:03:10.519 shipped back to New York, you know, like as we speak. 00:03:10.519 --> 00:03:10.859 Sometimes in the summer. 00:03:11.119 --> 00:03:12.239 No, like right now. 00:03:12.439 --> 00:03:16.079 Oh, is it? I thought it was going to be in the summer because we were going 00:03:16.079 --> 00:03:17.339 to be invited to come out. 00:03:17.559 --> 00:03:19.819 Oh, we'll be invited to come out, but we can't go. 00:03:20.559 --> 00:03:20.959 Why? 00:03:21.439 --> 00:03:22.619 Because it's going to be like next week. 00:03:23.119 --> 00:03:23.739 Oh, for real? 00:03:23.999 --> 00:03:24.299 Yeah. 00:03:24.919 --> 00:03:25.479 For real, dog. 00:03:25.979 --> 00:03:27.699 Dang. I really thought it was. 00:03:28.099 --> 00:03:30.219 No, it's on a boat right now. 00:03:30.779 --> 00:03:31.679 I'm on a boat. 00:03:31.859 --> 00:03:35.519 So disappointed. and I was really looking forward to getting together with the 00:03:35.519 --> 00:03:39.679 gang and having that. Oh, man. I'll be in Seattle. 00:03:40.079 --> 00:03:45.159 I don't know. He doesn't have a date that he's going to do the release party yet. But anyway. 00:03:46.739 --> 00:03:51.519 Ingredients. Eau, malt d'orge, houblon, le verre. 00:03:53.219 --> 00:03:54.399 That was very good. 00:03:54.519 --> 00:03:55.199 I'm impressed. 00:03:59.419 --> 00:04:01.319 Water malt, hops, yeast. 00:04:01.939 --> 00:04:08.399 The aroma on this is, you know, for a 2.9% or 2.8% beer, you'd expect like it 00:04:08.399 --> 00:04:10.759 wouldn't dominate with big multi-flavors. 00:04:10.899 --> 00:04:14.419 But the first thing I got was kind of this crackery kind of sweet flavor. 00:04:15.914 --> 00:04:17.574 Like quick bread kind of smell. 00:04:18.114 --> 00:04:22.574 Yeah, so table beers are essentially 2.9%. Like, I mean, it's not going to get 00:04:22.574 --> 00:04:24.834 you drunk. It's really there to be refreshing. 00:04:25.134 --> 00:04:29.574 And I would say on the level of, you know, slightly more, but it's on the level 00:04:29.574 --> 00:04:31.274 of like kombucha or something, right? It's. 00:04:32.054 --> 00:04:36.234 Yeah, kombucha relies a lot on the sour, the acidity to kind of give it its body. 00:04:36.694 --> 00:04:39.614 But in terms of an alcoholic drink, where does it fit on the table? 00:04:39.754 --> 00:04:43.394 And it's like, yeah, it's a table beer, meaning it's just sort of there. 00:04:43.394 --> 00:04:47.194 And like, even your kids could drink it. I'm sure they probably wouldn't. be heard by it. 00:04:47.394 --> 00:04:52.154 Yeah. Yeah. The aromas on this, it smells super clean, fresh, 00:04:52.314 --> 00:04:53.894 you know, there's that malt flavor. 00:04:54.314 --> 00:04:56.894 The spicy hops are coming through in there as well. 00:04:57.474 --> 00:04:58.354 Very interesting. 00:05:00.309 --> 00:05:04.129 Now, if I'm not mistaken, Le Petit Prince was made from Second Runnings. 00:05:04.489 --> 00:05:05.949 I don't know. I don't remember. 00:05:06.209 --> 00:05:08.769 So I'm curious how this one was made. 00:05:09.089 --> 00:05:12.749 I'm pretty sure this was made as a specific beer. 00:05:13.989 --> 00:05:17.869 Does Jester King, if you're able to look this up, I'm curious if Jester King 00:05:17.869 --> 00:05:20.689 talks about the differences between Prince and Princess. 00:05:21.369 --> 00:05:25.489 I did find something. Let me see if I can figure out where that is. 00:05:25.569 --> 00:05:28.729 Okay, so here's something that they're talking about. 00:05:28.729 --> 00:05:34.149 Just a beardish got a dry bubbly champagne type of. 00:05:34.149 --> 00:05:38.329 Yeah it's it's highly carbonated I gave it some swirls around the glass to kind 00:05:38.329 --> 00:05:44.949 of take down the zing some and then yeah the aroma had more malt biscuit cracker 00:05:44.949 --> 00:05:51.349 aroma than it does have flavor correct it does have a kind of more straw like flavor to it. 00:05:51.349 --> 00:05:59.529 Okay in early October we had the pleasure of visiting Rasserie Derrier in Esquire in France, 00:06:00.769 --> 00:06:05.569 and working with owner brewery Daniel Theriot to create a craft relation called 00:06:05.569 --> 00:06:08.189 La Petite Princesse Beard Table. 00:06:08.629 --> 00:06:13.129 The recipe for La Petite Princesse is the same as our own recipe for La Petite Prince. 00:06:13.769 --> 00:06:16.729 However, the malts and hops come from different suppliers. The water comes from 00:06:16.729 --> 00:06:19.369 France and the yeast was the real house yeast. 00:06:19.649 --> 00:06:22.649 All right. I was under the impression, the mistaken impression, 00:06:22.869 --> 00:06:26.409 that Prince and Princess were both beers you could get in Texas. 00:06:26.909 --> 00:06:32.829 No, they say right now it's only available in Europe but it's possible the future 00:06:32.829 --> 00:06:35.329 batches will make their way to the US gotcha okay, 00:06:36.737 --> 00:06:40.837 Unfortunately, none is lucky to make its way to Texas since they can't make 00:06:40.837 --> 00:06:44.257 enough beer to justify the $7,000 it would cost for them to do business in the state. 00:06:44.817 --> 00:06:45.037 Wow. 00:06:45.997 --> 00:06:50.577 Yeah, so Brasserie Terrier has this pretty small place. 00:06:50.717 --> 00:06:55.117 Their tasting room gift shop was just about as big as, you know, 00:06:55.317 --> 00:06:57.977 this room here, right? You know, it was... 00:06:57.977 --> 00:06:59.577 Yeah, it's not very big. 00:06:59.917 --> 00:07:04.117 Maybe a thousand square feet, probably less. And yeah, definitely less. 00:07:04.197 --> 00:07:09.577 800 square feet, let's call it. and then the brewery is in a post building next 00:07:09.577 --> 00:07:15.897 door relatively new building but they had a lot of cask aging stuff barrel aging 00:07:15.897 --> 00:07:19.937 stuff and the the brew house was your typical like, 00:07:20.999 --> 00:07:25.519 15 hectoliter, 20 barrel, something like that. Like a brew pub size system. 00:07:26.139 --> 00:07:29.479 So in terms of flavor here, it's spicy. 00:07:29.739 --> 00:07:34.119 It's got kind of a orangey, yeasty kind of thing. 00:07:34.279 --> 00:07:38.139 It's also doesn't have much of a backbone. It's very aqueous. 00:07:39.179 --> 00:07:43.079 The backbone that's there is a very kind of light, saltine-ish cracker. 00:07:44.119 --> 00:07:47.399 I feel like the Petite Prince had more of a malt backbone, but again, 00:07:47.519 --> 00:07:48.359 I don't really remember that. 00:07:48.359 --> 00:07:51.299 Yeah, it's been a decade since we've had it. 00:07:51.939 --> 00:07:56.159 The aroma is better than the flavor. The aroma makes it feel like it's going 00:07:56.159 --> 00:07:59.659 to punch above its weight. And then the flavor, it's fine. 00:07:59.859 --> 00:08:05.199 But yeah, it leaves you a little bit wanting because the aroma was kind of promising a better experience. 00:08:05.559 --> 00:08:08.739 So that's an unfortunate side effect of the thing. 00:08:08.859 --> 00:08:13.579 It's kind of got a seltzer-y thing going on, right? Right. 00:08:13.999 --> 00:08:24.219 It's to me, I really can't get past the taste of it just being a cheap, dry champagne. 00:08:24.959 --> 00:08:29.559 Yeah, I think that it's a cheap, dry champagne that wasn't made from grapes. 00:08:30.159 --> 00:08:33.919 Right. And yeah. So it's interesting. 00:08:34.059 --> 00:08:37.939 They got flavors a lot like a champagne without having to use grapes at all 00:08:37.939 --> 00:08:40.479 and just using a very small bit of malt. 00:08:41.459 --> 00:08:45.759 whereas you know a cheap dry champagne is going to be what 14 15 and this is 2.9, 00:08:47.199 --> 00:08:52.179 so you know consider that but i i do think like if you're thinking in terms 00:08:52.179 --> 00:08:57.159 of satisfaction this has to be had with something to eat i don't think that 00:08:57.159 --> 00:09:00.599 this is you're not going to enjoy this alone no. 00:09:00.599 --> 00:09:03.059 No you would have to. 00:09:03.059 --> 00:09:07.299 A nice fresh salad would go oh there's something it was some light fish i. 00:09:07.299 --> 00:09:08.919 Was just gonna say caesar salad. 00:09:08.919 --> 00:09:09.939 Yeah and. 00:09:09.939 --> 00:09:14.379 Then when you said salad i was gonna say caesar salad but then you said fish so. 00:09:14.379 --> 00:09:15.159 Yeah yeah. 00:09:15.159 --> 00:09:18.959 That would go well that fish sandwich that we had today, 00:09:20.687 --> 00:09:21.607 go well with that. 00:09:22.867 --> 00:09:27.727 But I think you get essentially the same effect with a seltzer yeah so I'm not sure. 00:09:28.347 --> 00:09:33.947 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. 00:09:33.947 --> 00:09:39.727 Yeah kind of disappointing it smells very like it's gonna be a deeper saison with, 00:09:40.447 --> 00:09:45.267 really interesting stuff and I'm getting some of that like lingering on the 00:09:45.267 --> 00:09:49.087 back of my tongue as I breathe in and out but it doesn't feel like it's in the 00:09:49.087 --> 00:09:50.967 flavor yeah When you're tasting it. 00:09:51.027 --> 00:09:54.727 And this is also a tiny 33 centiliter bottle, you know. 00:09:55.047 --> 00:09:59.687 So if this was a 750 and you were sharing it with two people, 00:09:59.827 --> 00:10:01.047 you get a more sizable thing. 00:10:01.207 --> 00:10:01.787 Right, right. 00:10:01.987 --> 00:10:05.247 You might grow on you more. You know, you might get more accustomed to the minuscule 00:10:05.247 --> 00:10:08.807 flavor that's in there. Or the CO2 might actually get, you know, better levels. 00:10:09.347 --> 00:10:17.727 I think you're right because I'm on my fourth sip of it and that one actually tasted better. 00:10:17.727 --> 00:10:21.847 Put some of the dregs in there and it gives me a little bit more flavor. Some of the yeast. 00:10:22.147 --> 00:10:22.647 Oh, yeah. 00:10:22.867 --> 00:10:25.767 So you get definitely some body from that. 00:10:25.887 --> 00:10:29.667 A little bit. Which decanted carefully. My bad. 00:10:30.367 --> 00:10:30.807 Oh, yeah. 00:10:31.926 --> 00:10:33.906 So I would say don't decant this carefully. 00:10:34.746 --> 00:10:34.846 Yeah. 00:10:35.646 --> 00:10:37.866 Take advantage of that yeast in there if you're going to do it. 00:10:38.886 --> 00:10:41.946 Yeah. Just for people listening, if they're wondering where Tyria is, 00:10:42.046 --> 00:10:45.446 where Escobec is, Escobec, it's near West Flanders. 00:10:45.646 --> 00:10:48.826 It's just across the border from where West Fletcher and St. 00:10:48.926 --> 00:10:50.246 Bernardus is and whatnot. 00:10:50.566 --> 00:10:53.526 You know, it's another 20 minutes, half hour or something like that. 00:10:53.526 --> 00:10:54.066 I li-ho, neighbor. 00:10:54.706 --> 00:10:55.186 Mm-hmm. 00:10:56.106 --> 00:10:58.386 Let's grab that big green bottle next. 00:10:58.826 --> 00:11:03.706 Ooh, okay. Going. Oh, no, I'm sorry. They're running in a particular direction, 00:11:03.766 --> 00:11:05.846 but we're not going in exactly where I thought we were going to. Not that direction. 00:11:06.106 --> 00:11:13.366 So this one is from Alboron, which is another brewery in France, but right on the border. 00:11:14.426 --> 00:11:18.826 Southern part of Belgium, France, though. Whoa! 00:11:20.566 --> 00:11:21.086 Wow. 00:11:21.166 --> 00:11:22.406 I taught you how to open those. 00:11:22.586 --> 00:11:22.866 Boom! 00:11:23.486 --> 00:11:26.406 It's a gusher. Jesus. He didn't listen. 00:11:26.966 --> 00:11:27.226 Wow. 00:11:28.549 --> 00:11:30.569 Wow, that was... 00:11:30.569 --> 00:11:32.269 You should have listened to me. 00:11:32.649 --> 00:11:33.829 That was the... 00:11:33.829 --> 00:11:35.369 Did you forget the trick I taught you? 00:11:35.489 --> 00:11:37.949 I don't forget the trick. I just didn't expect... 00:11:37.949 --> 00:11:39.029 You just didn't believe me. 00:11:40.249 --> 00:11:46.069 Yowzas. All right. So this is a collaboration with Hill Farmstead, 00:11:46.149 --> 00:11:48.309 I believe. Pretty sure this is the one. 00:11:49.029 --> 00:11:54.029 Green Bottle. So this is what we were at when we were at El Barron. 00:11:54.349 --> 00:11:54.969 Mm-hmm. 00:11:55.209 --> 00:12:01.669 I tried asking the brewer or the owner. about green bottles and you know the 00:12:01.669 --> 00:12:06.649 whole saison thing green bottles kind of you know it's a collaboration. 00:12:06.649 --> 00:12:07.529 With gesture king. 00:12:07.529 --> 00:12:10.769 Oh this is gesture king too okay oh they must 00:12:10.769 --> 00:12:13.749 have made the rounds like we did all right so 00:12:13.749 --> 00:12:16.969 i tried to ask them about the green bottles and whether light 00:12:16.969 --> 00:12:20.129 striking or skunking was kind of part of 00:12:20.129 --> 00:12:23.369 the you know the intention or flavor profile they 00:12:23.369 --> 00:12:26.629 consider to be an asset and i couldn't 00:12:26.629 --> 00:12:29.709 get the translation across i used google translate i tried 00:12:29.709 --> 00:12:33.249 to describe it as light striking and not just skunking but i also like said 00:12:33.249 --> 00:12:39.389 skunking and he just didn't understand and like these bottles were in their 00:12:39.389 --> 00:12:43.269 gift shop sitting horizontally in those big steel crates where they age all 00:12:43.269 --> 00:12:49.029 the beers right next to the window so i wouldn't be surprised if this thing is severely skunked but. 00:12:49.029 --> 00:12:53.649 Yeah i can't find much information on this other than a, you know, 00:12:53.789 --> 00:12:56.429 a basic rating on Beer Advocate, but that doesn't do anything, 00:12:56.529 --> 00:13:00.769 nothing about the information about it, other than, of course, that it is a, 00:13:00.989 --> 00:13:04.969 like I said, collaboration with Chester King. I can smell something in there. 00:13:05.669 --> 00:13:09.669 I'm trying to figure out what that is. It almost smells like weed? 00:13:09.909 --> 00:13:11.689 Yeah, that's exactly it. 00:13:11.829 --> 00:13:12.029 Okay. 00:13:12.389 --> 00:13:12.869 Okay. 00:13:13.089 --> 00:13:18.749 But not skunk weed. It smells like good quality weed. Yeah. 00:13:21.285 --> 00:13:26.045 Yeah, so this is the Cezanne. You said, well, you got the translation of the name. 00:13:26.285 --> 00:13:30.245 Yeah, noblesse oblige. 00:13:30.565 --> 00:13:34.645 The inferred responsibility of privileged people to act with generosity and 00:13:34.645 --> 00:13:36.545 nobility towards those less privileged. 00:13:37.145 --> 00:13:40.085 And as we were saying before the show, if only, right? 00:13:43.465 --> 00:13:50.565 So, yeah, there's definitely some sulfury thing happening here, right? 00:13:51.605 --> 00:13:56.745 Those smells you're getting, whether it's good weed, bad weed, those are mercaptans. 00:13:56.825 --> 00:14:05.285 Those are sulfur aromatic compounds that form when light hits hopped beer. 00:14:06.405 --> 00:14:11.945 Isomerized hops, which are hops that have been boiled, changes their configuration, 00:14:12.165 --> 00:14:13.525 their molecular configuration slightly. 00:14:14.145 --> 00:14:18.385 And the light is enough energy to sort of cleave off a bit. 00:14:18.385 --> 00:14:22.285 and then there's other sulfur compounds going in there and they'll just mix 00:14:22.285 --> 00:14:28.425 together and they'll turn into these volatiles that the primary one is isopranyl 00:14:28.425 --> 00:14:32.905 mercaptan and it is very similar to skunks. 00:14:33.225 --> 00:14:36.965 Some of it comes out of skunks and that aroma and it's very, 00:14:37.145 --> 00:14:40.805 very detectable. Like it's as low as five parts per billion, I think. 00:14:41.585 --> 00:14:46.445 All right. So I moved on to the flavor since the aroma was a little closed off and... 00:14:46.445 --> 00:14:51.825 And have a little more to maybe get some of that foam. 00:14:52.954 --> 00:14:59.614 It doesn't taste very skunky, so that's nice. It has a nice rustic Saison flavor. 00:14:59.834 --> 00:15:06.254 It's kind of clean and light in the spectrum of Saisons, but it's also intensely hopped. 00:15:06.434 --> 00:15:12.234 It tastes like intense imperial noble hopping kind of thing. 00:15:12.594 --> 00:15:14.094 There's so much noble hops. 00:15:14.094 --> 00:15:18.014 There is a really good amount of hops here. I totally agree with you. 00:15:18.014 --> 00:15:23.074 I do think that it's weirdly not impacting the front flavor very much. 00:15:23.074 --> 00:15:29.594 It's more of the sort of surrounding stuff and the bitterness that you get at the end. 00:15:29.594 --> 00:15:33.194 At the back, it's like, oh, those are like Howlertau, like all Howlertau all day. 00:15:34.214 --> 00:15:42.314 Yeah. It is, yeah, it's, yeah, it's that very continental, noble hop, 00:15:42.654 --> 00:15:46.774 the Zatzi, the stuff that you're familiar with with Pilsners and things like that. 00:15:46.914 --> 00:15:47.154 Yeah, yeah. 00:15:48.054 --> 00:15:52.374 What's this, 4.2%? There's a 4.2% on the bottles. 00:15:52.534 --> 00:15:55.414 That sounds about right. I like this. 00:15:55.634 --> 00:15:56.174 I do too. 00:15:56.434 --> 00:16:01.494 I really like this. I mean, for being a 4.2%, it's bursting with flavor. 00:16:01.754 --> 00:16:05.814 The CO2 on this one is enhancing the beer versus washing it out? 00:16:05.974 --> 00:16:11.974 4.7. Maybe it's 4.2%. Yeah, 4.7. 00:16:12.174 --> 00:16:15.994 Oh, it's 7. Okay, it's kind of shaded over here. So I missed it. 00:16:15.994 --> 00:16:19.214 uh yeah i'm enjoying this one quite a bit. 00:16:19.214 --> 00:16:22.274 This is apparently brewed with a small amount of honey. 00:16:23.454 --> 00:16:24.714 That's what i'm tasting. 00:16:26.232 --> 00:16:29.452 And when I say that, yeah, as soon as I said it, it sort of makes sense. 00:16:29.552 --> 00:16:33.912 But this is also classified as a Beardegarde. So that's a. 00:16:34.092 --> 00:16:39.112 In that part of the world, there's little distinction between Beardegards and Saison. 00:16:39.792 --> 00:16:42.772 I mean, I learned that being there. I didn't know that in advance. 00:16:42.912 --> 00:16:47.312 But yeah, they pretty much just, if you're on the French side, 00:16:47.432 --> 00:16:50.452 it's a Beardegarde. If you're on the Belgian side, it's a Saison. 00:16:50.732 --> 00:16:52.372 But it's not really a different beer. 00:16:53.932 --> 00:16:55.092 This is really good. 00:16:55.692 --> 00:16:58.352 But at the beginning, I did say it's kind of cleaner, right? 00:16:58.512 --> 00:17:02.792 So, I mean, that does kind of align with what you traditionally think of beer to guard. 00:17:03.032 --> 00:17:08.312 But this one also has, you know, I've never had a beer to guard that's imperially hopped, you know. 00:17:08.492 --> 00:17:11.332 I mean, a beer to guard is supposed to have more malt than this. 00:17:11.572 --> 00:17:13.212 They do normally. Right. 00:17:13.592 --> 00:17:18.612 So, the beer to guard is beer for storage, beer for... Yeah. 00:17:18.872 --> 00:17:19.212 The keeping. 00:17:19.372 --> 00:17:24.312 Keeping, yeah. So, I typically expect a beer to guard to be more malty. 00:17:25.092 --> 00:17:32.012 Yep. This is from Alberon and Jester King. The nobile is oblige, oblige. Baba boy. 00:17:32.572 --> 00:17:35.592 Oh, I just wanted to see if this soundboard was connected. 00:17:35.712 --> 00:17:36.132 You're still on. 00:17:36.252 --> 00:17:36.372 Yeah. 00:17:36.492 --> 00:17:46.592 I got you. Went to my second closest brewery to where I live now called Coal Run Craft. And... 00:17:49.212 --> 00:17:49.732 Not great. 00:17:50.512 --> 00:17:52.352 The second close brewery to here? 00:17:52.492 --> 00:17:53.312 Yeah, to here. 00:17:53.332 --> 00:17:59.372 Not great. The best part was they had a description of their stout. 00:17:59.572 --> 00:18:02.652 And it's like a dry Irish stout without coffee flavor. 00:18:03.812 --> 00:18:07.832 So the first time I've ever seen a beer description that told you what wasn't in the beer. 00:18:10.092 --> 00:18:13.212 I mean, I wouldn't expect coffee flavor in a dry Irish stout. 00:18:13.352 --> 00:18:13.572 Exactly. 00:18:13.892 --> 00:18:17.992 But maybe whoever wrote it expects, you know, I guess they were saying, 00:18:17.992 --> 00:18:21.292 This is an Irish stout versus an American stout. 00:18:21.292 --> 00:18:24.532 Yeah, this sort of trade saying, don't expect coffee flavors. 00:18:25.052 --> 00:18:29.072 Yeah, just for the description, it was a decision that was made. 00:18:29.352 --> 00:18:30.352 It was funny. 00:18:30.652 --> 00:18:36.892 But the place wasn't good. The first beer that I had, or Shannon tried their Hazy IPA. 00:18:36.972 --> 00:18:40.932 That thing needed to be introduced to the drain. It had, it tastes like pool floats and Band-Aids. 00:18:41.132 --> 00:18:41.952 It was bad. 00:18:41.952 --> 00:18:49.372 And then had a Belgian single that I don't know what the flaw was in it because 00:18:49.372 --> 00:18:54.212 it tasted like it was like half wine half beer like a white wine and beer but 00:18:54.212 --> 00:18:59.692 it didn't taste wrong it just tasted like a wine beer mix and. 00:18:59.692 --> 00:19:01.352 I said it tasted like a. 00:19:01.352 --> 00:19:03.292 Mead or something I. 00:19:03.292 --> 00:19:10.372 Really thought it tasted like a mead I didn't think it tasted bad but it didn't 00:19:10.372 --> 00:19:13.792 taste anything like what it should have tasted. 00:19:13.952 --> 00:19:16.972 There was something wrong with it, but I don't know what was wrong with it. 00:19:17.092 --> 00:19:19.852 And it didn't ruin the beer. It just changed the beer. 00:19:19.932 --> 00:19:20.992 Completely changed it. 00:19:21.492 --> 00:19:25.292 And then I had their winter warmer, which it was a little off too. 00:19:25.532 --> 00:19:29.192 I could just chalk that one up to whatever your average dirty tap line funk is. 00:19:29.492 --> 00:19:31.912 Yeah, I was thinking, when was the last time they cleaned their lines? 00:19:32.252 --> 00:19:35.072 Because that's something that, especially a bar out here, who knows? 00:19:35.872 --> 00:19:36.272 Yeah. 00:19:36.612 --> 00:19:40.652 Yeah, but it's just one of those places, no rush to go back to. 00:19:41.432 --> 00:19:45.292 Yeah, I mean, we don't have a whole lot of options out here unless we want to 00:19:45.292 --> 00:19:48.092 drive really far and go to the city. 00:19:50.085 --> 00:19:54.825 Yeah, it was 30 minutes. Yep. Okay, so that was the Albaron. 00:19:54.985 --> 00:19:56.405 Can I just guess where we should go next? 00:19:57.541 --> 00:19:58.981 guess where we should go next yeah. 00:19:58.981 --> 00:19:59.861 It's just the way. 00:19:59.861 --> 00:20:04.601 This one that one yeah because i don't want it to be like oh we put we save 00:20:04.601 --> 00:20:07.561 it for the end i want to use it as a comparison the. 00:20:07.561 --> 00:20:10.461 Only thing i want to say is this is supposed to be like the same formula. 00:20:10.461 --> 00:20:11.701 Yeah i know i'd. 00:20:11.701 --> 00:20:12.421 Rather go there. 00:20:12.421 --> 00:20:15.781 No no no no i want to do this one first so so we get like so we so we're not 00:20:15.781 --> 00:20:20.781 so okay because i i want to avoid that sort of last i gotta finish this first 00:20:20.781 --> 00:20:22.741 you know the i have to finish the bias of Okay. 00:20:22.941 --> 00:20:23.481 Start drinking. 00:20:24.041 --> 00:20:27.081 I've been drinking. I had a lot in my glass. 00:20:27.441 --> 00:20:30.421 If you're wondering, the beer that we're talking about is a beer we've had before 00:20:30.421 --> 00:20:32.501 on the show. I don't think Shannon's ever had it, though. 00:20:32.581 --> 00:20:33.721 No. Well, I've had it. 00:20:33.821 --> 00:20:34.161 Oh, you've had it. 00:20:34.161 --> 00:20:34.721 I had it. 00:20:35.081 --> 00:20:35.441 Okay. 00:20:35.561 --> 00:20:35.961 In Belgium. 00:20:36.161 --> 00:20:40.521 Now, this is Westie, West of West Leather and 12. The famous, 00:20:41.081 --> 00:20:44.941 at one point, many people considered the best beer in the world. 00:20:46.021 --> 00:20:48.921 I think I've talked about this before. I feel like it rises to the top sort 00:20:48.921 --> 00:20:54.261 of out of the fact that it's just really good. and kind of there's no one who's 00:20:54.261 --> 00:20:56.001 going to taste it and be like, oh, that's bad. 00:20:56.441 --> 00:20:58.661 And so that's how it gets there. 00:20:59.141 --> 00:21:04.881 That's exactly how we described it before. The tour was supposed to stop at 00:21:04.881 --> 00:21:09.321 the Indeverde Cafe across the street, but they were on winter holidays, 00:21:09.581 --> 00:21:12.901 so we couldn't go and stock up on it like the plan was. 00:21:13.321 --> 00:21:16.981 So a lot of people on the trip were really like hunting this whale. 00:21:17.201 --> 00:21:21.281 You know, they went to certain places and paid top price at bottle shops or whatnot. 00:21:21.521 --> 00:21:22.421 If they found it. 00:21:22.581 --> 00:21:29.681 If they found it. And we went, I organized a tasting at a Lambic blending place 00:21:29.681 --> 00:21:34.241 who doesn't do their own brewing, but they buy either finished or unfinished 00:21:34.241 --> 00:21:35.201 Lambic and do their blending. 00:21:35.421 --> 00:21:37.801 I could pause you here. I'm pretty sure you told this exact story in the last 00:21:37.801 --> 00:21:38.781 episode, but I just wanted to. 00:21:38.921 --> 00:21:42.701 All right. I'll stop then. Anyway, it was, yeah, it was there. 00:21:43.001 --> 00:21:46.341 So thank you. If you heard the story, then I told it. 00:21:47.101 --> 00:21:52.161 Okay. Okay, so in terms of the beer, this is, of course, a, I think we probably 00:21:52.161 --> 00:21:56.021 classify it as quadruple, 10.2% alcohol by volume. 00:21:56.581 --> 00:22:01.021 Ingredients are water, barley, sugar, candy syrup, yeast, and hops. 00:22:02.085 --> 00:22:04.785 traditionally belgian belgian beers in 00:22:04.785 --> 00:22:08.245 case you're wondering they use an extra like sugar syrup when they're 00:22:08.245 --> 00:22:12.405 brewing particularly beers of this nature zero grams 00:22:12.405 --> 00:22:17.405 of fat so zero grams of saturated fat it's funny they have all the all the descriptions 00:22:17.405 --> 00:22:22.745 here and you can tell you how much salt is in here so in the 330 milliliter 00:22:22.745 --> 00:22:28.325 which i think is what this bottle is there is 0.11 grams of salt. So not a lot. 00:22:29.025 --> 00:22:29.685 Oh, righty. 00:22:30.665 --> 00:22:37.465 So right out of the box, big like maple-y, bready aroma. 00:22:38.905 --> 00:22:41.845 Now some of the Belgian candy is coming through. The first thing I saw was kind 00:22:41.845 --> 00:22:45.645 of maple-y. Now it's like, okay, now I'm selling some of the Belgian-y candy aroma. 00:22:46.165 --> 00:22:50.725 My first aroma was almost a little fusilli. I'm trying to chase that down. 00:22:51.545 --> 00:22:56.505 We've had at least one where we've poured it out. I remember we've had one where 00:22:56.505 --> 00:22:59.365 we're just like, no, this is ruined. So it happens. 00:23:00.045 --> 00:23:01.825 But this doesn't smell like that one's not at all. 00:23:01.945 --> 00:23:07.645 Oh, yeah. This one doesn't smell like it's ruined, but I keep getting a couple notes here and there. 00:23:08.485 --> 00:23:09.385 Sorry, I'm back. 00:23:09.665 --> 00:23:13.545 There's a note that makes me think oxidized. 00:23:13.905 --> 00:23:17.405 Could be. I'm getting a, in addition to like the candy aromas, 00:23:17.545 --> 00:23:18.785 I'm getting a little like banana peel. 00:23:19.905 --> 00:23:21.525 Yeah, I don't think you're off there. 00:23:22.045 --> 00:23:24.025 For a second, I thought I smelled varnish. 00:23:24.825 --> 00:23:26.265 No, that's the fusel alcohol. 00:23:26.385 --> 00:23:30.545 Yeah, it's the fusel. Yeah, no. We think that this beer is not... 00:23:30.545 --> 00:23:31.225 Slightly ruined. 00:23:31.585 --> 00:23:31.965 Really? 00:23:32.225 --> 00:23:36.465 Yeah. Another reason why I didn't want to make, you know... 00:23:37.581 --> 00:23:42.321 We don't know what level this is at, so we don't, so saving it for less seemed 00:23:42.321 --> 00:23:44.941 like setting us up for problems. 00:23:45.521 --> 00:23:47.821 So I'm right when I say varnish. 00:23:47.821 --> 00:23:51.481 Oh, yeah, definitely. Absolutely. Yeah. It's in there. But I think it will go away. 00:23:52.061 --> 00:23:54.281 Okay. Should we warm this one? 00:23:54.681 --> 00:23:58.121 Yeah. It's a little bit in the flavor. It's kind of hot. 00:23:58.761 --> 00:23:59.421 Mm-hmm. 00:24:00.221 --> 00:24:02.321 It's a little band-aid-y. And it doesn't have the big body. 00:24:03.521 --> 00:24:05.201 Yeah. No, this is. 00:24:05.201 --> 00:24:07.641 Not the best beer in the world. 00:24:07.921 --> 00:24:11.241 No, this has problems. 00:24:12.441 --> 00:24:17.281 Well, when we had it in Belgium, I wasn't impressed with it then either. 00:24:17.641 --> 00:24:18.821 Where did we have it? 00:24:18.941 --> 00:24:20.741 At the Brewers Guild. 00:24:21.281 --> 00:24:23.521 Oh, that's right. It was better there. 00:24:24.361 --> 00:24:31.161 I haven't tasted this yet, but I can say that I was just like, 00:24:31.221 --> 00:24:37.501 okay. Okay, I'm really not sure why there's so much hype about it. 00:24:38.041 --> 00:24:41.601 Because it was ranked really high on a couple beer websites for a decade. 00:24:41.841 --> 00:24:47.841 Yeah, there are plenty of beers I've had that are better in my mind than West 00:24:47.841 --> 00:24:50.861 Flutter in 2012, even at its prime. 00:24:51.181 --> 00:24:59.281 But I just think when it's good, when it's in good shape, it's a pretty unobjectionable beer. 00:24:59.901 --> 00:25:04.641