Dark Beer vs. Light Beer

This week in the Food Court we have two podcasters, lovers of the art of arguing and friends: Matt Frederick (Stuff They Don't Want You to Know) and Alex Williams (Ephemeral) take on the topic of dark beer vs. light beer. Which one is tastiest? Which one attracts the most snobs? Which one has notes of peanut butter? Which one did your grandpa drink? We have something called a tongue drum (seriously), learn that something called Heineken Zero exists (seriously) and that Miller Beer is comprised of soft bubbles (also true?).  

 

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Episode Transcript

Speaker 1 (00:03):
Pretty food Court, food Court, food Court with Shurt Blaze,
Argue in the food Court Court with Shurt Blase, like
the Cross the food Court with Welcome to food Court,

(00:35):
a production of I Heart Radio. This is food Court
And I'm Richard Blaze. I am a chef, but then
someone gave me a courtroom and now I'm a judge
with props and it weighs on me. We've been talking
about it's serious. I'm a serious, serious judge. So many
of you are telling me that on social None of
you are telling me that on social media. Joining us
in the court today, we have one of the hosts
of the podcast Stuff they Don't Want You to Know,

(00:56):
and the producer of other incredible shows. Well come, it's
Matt Frederick. Man, it's so awesome to be here, Richard,
my two other co hosts, Ben and Nol got to
do Bacon versus Sausage. And ever since that day that
was season one, I have been just biding my time, waiting,

(01:17):
emailing Crystal, emailing Crystal more, calling Christal. I don't think
I ever called her, but I'm so excited to be here. Listen,
We're it's an honor to have you there, and that
was one of the most heated debates your colleagues were in.
That was one of the ones that that probably started
me down this path of this burden that I carry
with breaking people's hearts, Like, how do you even make
that decision because they well, they came to play. No

(01:38):
no pressure here, guys, but they came to play. And
speaking of coming to play, going up against Matt, it's
the host of the ephemeral podcast here at my Hearts.
It's Alex Williams. That Alex Crystal, Alex coming in very formal,
good morning, your honor. We all know, Oh that flattery

(02:01):
gets you everywhere. Here in the food court, Nolan, Ben,
they argued about sausage and bacon. What side would you
have picked? You know, I generally would have said bacon
for many of the reasons my colleague Ben put forward. However,
now that I am sided with my thing for this show,

(02:21):
let's say for this episode, I believe sausage wins. What
kind of answer is that the can the concoction is
the dark beer in which you can boil a sausage
and impart flavors. Listen, there's some strategicy happening right there.
For sure, Alex listen, I'm gonna let you weigh in
on the bacon sausage debate. I'll be honest, I don't

(02:42):
even remember what side I went with sage. I went sausage,
I went sausage, Crystal saying, but no one knows. Season three,
this was pre pandemic folks. Well Nol brought his daughter
and she was like bacon and and that pushed it
over the edge. But no, we went idn't know he
could children. It helps, it helps, it helps. Alex uh

(03:04):
weigh in on the classic bacon verse sausage debate. So,
I feel like bacon is kind of the same all
the time. There's level, there's various qualities of it, but
it's kind of the same thing most times. It's such
just such a variety. It's like a whole food group.
It's definitely okay, I like that. But it's a sausage
is its own world, like it's it's it's a whole,

(03:24):
it's a it's a Netflix series like with spinoffs, like
it could be Breakfast Sausage you could have then the
spinoff Theresa. You can have all of these amazing shows.
I mean, oh my god, so good. Alex tell us
a little bit about yourself. Are you as passionate as
Matt about arguing food based topics? I might just be
passionate about arguing um. It hasn't necessarily been the most

(03:49):
useful thing in like the relationships in my life, but
maybe it will prove of use today. We'll see you
like sparring. I'm seeing you in like fencing garb right now.
This is something like you have. Do you like the
you like the thrill of the of the competition, the
debate on guards. Yes, I'll tell you what. Matt Frederick
is one of my favorite people to argue with. We've

(04:10):
had many a good argument in our lives. That's that's
just because I'm adverse to any kind of conflict. So
I just go, ah, yep, you win. Okay, Not to
put you on the spot. What is a potential office
debate that you've had, or a working debate that you've
had that you can a water cooler moments, something that
happened in the break room, something unrelated to food, like

(04:32):
I mean, is it music is a TV? Is it
pop music? And we actually play we play in a
band together, honorable judge. And although he is away now
very far away from Atlanta, So we can't do that.
We have all kinds of arguments about how complicated a
driving beat should be. Okay, there we going. Now do
you have do you have differences in opinion when it

(04:54):
comes to your favorite bands or like the most historical
work that's been done in the music? What? What What? What kind?
What genre of music are we playing? By the way, guys,
you know oh what together together? The band was called
sex Faucet. Yeah, so you can figure that out. I
don't know. I think that now we've had some good

(05:16):
like long road trip car trips where we like, should
I say this matter? We might get a smirche, but
we like rocked out to cold Play together. I think
we've done on that point that we that we both
think cold Play is kind of besmirched and underrated. Oh
I have to agree with that and like you and
this probably makes you feel bad because I'm not cool.

(05:36):
So if I'm like cold Play is cool, I'm probably
actually arguing the argument itself. But I don't know. There's
there's been a time in my place, at a time
in my life where I've listened to Yellow like nineteen
times in a row. I'm pretty sure, dude, Pretty sure, yes,
it's a solid track. It's a solid track, alright, you
can from us. It's the scientist for me. Same same

(05:57):
oh and also dropping in the pop culture. It's the
same for me. It's the blank for me. Matt Frederick
always coming up. Okay, listen, here we go, Matt, some
up the case you've brought to the food court today
and around a sentence or so. Dark beer is one
of the most delicious things you can place in your mouth. Okay,
all right, the argument for dark beer. Somehow, it's been

(06:19):
over two years and no one has brought a beer
argument to the food courts. Alex, dark beer not your thing.
I'm guessing then. I mean, I wouldn't say it's not
my thing, but you've got a table full of beers.
I'm probably gonna go for something on an average day,
just a little bit lighter, like a like a good
old fashioned American style pale lagger. Okay, I like that though,

(06:43):
like like taking making it a little bit more serious,
not just saying light beer. But there it is, the argument.
It is dark beer versus light beer. Before we get
into the arguments here in the food court, we like
to have a quick trivia around, just like every court does.
The winner of the trivia around gets to decide the
order that you'll present your arguments. In order to do that,
since you're both joining us from different cities, and virtually

(07:05):
you'll need a buzzer. I'm in studio, so I get
to have things like the bell from the Nintendo Classic
Punch Out the Clown Car. But I'm not playing, gentlemen,
you're playing, Matt. What buzzing sound or noise will you
use to chime in today for the trivia? I will
use this tongue drum and it will sound like this.

(07:28):
I didn't know who needed to bring a tongue drum?
Can you can you hear that? In fact, I can
hear it. I can not. Yeah, I mean I kind
of hear it. I feel like it's a new TikTok
account for you. You You just do that like a couple
of hundred times, quietly staring into the camera. Yeah all right, Alex,

(07:49):
what sound effect are you gonna be using? Oh man,
I didn't bring the coolest sound effect. I have a
cup here. Yes, little, it's like it's like the baby
tongue drum, A little thing that's gonna be tough for
me to figure out. The two are pretty similar. But okay,
I want once a little tinny, so I get that, Alex.
You can just use your voice. You can just say
something or because they do sound too, we're getting we're

(08:11):
getting note there too. And I could post something out
on my telephone. Probably I probably have something stilly on here. Nope,
that doesn't work. You can growl, you can roar. You
could you just hit a note? Yeah, you can sing,
hit a note, make it more complete. Oh my god, Okay,
I'll just um a clap clap works? Does that work? Crystal? Alright, Alex,

(08:35):
your noise will be a a clap a clap in Okay,
Trivia question one again, the winner of the trivia gets
to decide who goes first in the debate. Here in
Food Courts, question one, what beer was known as the
Champagne of beers? Alex's first? There are choices, Alex, There

(08:57):
are choices bud Light A B Miller High Life see
paps blue ribbon. The Champagne of Beers was is? I
think it still is? The number Ber highfe the number
the Miller High Life. That is actually correct, Miller High Life,
the Champagne of Beers. I think that's a great slogan,

(09:18):
by the way. It really is like I can see
the bubbles, the effervescence through the through the bottle right now.
The slogan. You don't know this, but I feel like
they've had it for a long time, and I feel
like it just talked over you and you were gonna
tell me, oh no, no, yeah, they had it for
a look. I guess I feel like I have fond
childhood memories of like my dad playing softball and kicking

(09:38):
back a Miller High Life after hitting a monstrous home run.
It was probably like a ground out to short, but
I was a kid. He was my dad man. My
dad's was Milwaukee's best. There it is there, it is.
The slogan came from the beer having softer bubbles, giving
in a more champagne like taste for sure. Alright, so Alex,

(09:59):
you got number one year up one zero, question too
for all of you into pop culture. Homer Simpson famously
loves beer. What is his favorite brand of beer? There's
no multiple choice going to the tape here. Oh, I
hope Matt, Matt, Matt is in first? What is duff

(10:20):
Duff beer? Is correct? Do you have to phrase it
like a question, Jeffard, all this stuff you do not,
you do not, but listen. We appreciate Matt's enthusiasm. We
appreciate the enthusiasm Duff beer. And we're in a tight one.
We're locked up one one with one trivia question left.
The winner of this last question gets to decide who
presents first in the oral arguments. Here we go, Oh,

(10:43):
what is this? Bonus points? This is coming near to
the script. Bonus points if you can name three more
versions of Duff of Duff beer, of the brand Duff
beer on the Simpsons they have. It's not just Duff.
There is duff light. There is duff light. You get duff.

(11:05):
The diet sounds like duff ice. There is a duff ice. Ah,
you got one more? One more? Anyone you got there's
a bunch, just like twelve of them. By the way,
this is Crystal. Spend a lot of time watching Simpsons
episodes for this, So we gotta play this one out
a little longer. Nuclear. No, here's one you'll never get.
Tartar controlled Duff. What a shout out to the writer's room.

(11:28):
Right there is there an atomic Duff there? There there
should be, but there is not. Where this one's over, okay,
but there there is a Duff Light Dry Dark Draft Logger,
Duff Stout, the beer that made Ireland famous, and of
course Duff Extra Cold and Duff Microbrew Crystal. Thank you
so much for all the hard work that you put

(11:48):
in here. We got an amazing staff. No one gets
the bonus point. We only named one. Question three. This
is for the win. In the eighties, bud Light had
a spokesdog party animal who first showed up in a
Super Bowl ad in seven. What was this dog's name?
That's Alex. It's not multi, I just say it's Spuds Mackenzie.

(12:09):
It is Spuds Mackenzie. How did you know that? Which
I've always wanted to do a potato dish called spuds Mackenzie,
by the way, which I think I need to do
potatoes cooked in beer. But thank you for the inspiration, guys,
for the topic. I think that's gonna work. Budweiser retired
him in nine, presumably to get back to being a
full time party time cool guy dog. Retired him to

(12:33):
a farm up state or also, I just want to
know there's probably how many spuds make. I did one
commercial in my career. It was a cat commercial that
I consistently get hounded for um and it was with
the Fancy Feast cat. And you know when you film
with a famous animal, there's multiple animals, right, there's multiple animals.
I'm not even sure if I'm allowed to say this, Crystals,
but so like, how many Spuds Mackenzie's were there? That's

(12:54):
the question? Only one Crystal saying there was only one
Spuds Mackenzie and beat out everything I said about the
Fancy Feast cat because they're definitely coming for me. All right. Listen,
that means that Alex, you have won the trivia. You
get to make the big decision right here. Who presents
their argument first. You're gonna be the home team. You're
gonna bat first, Alex. Oh jeez, yeah, can go first. Alright, Matt,

(13:18):
you're going to present first. You get to let us
know why dark beer reigns supreme. You'll have three minutes
and we'll get into the debate right after this break,
and we are back here in the food court to

(13:38):
recap today. We have the case of dark versus light
beer and perhaps also existentially, I'm gonna try really hard
is good verse not to object myself? Yes, Well, here goes.
This is the way it works. You probably know, but
each of you will have three minutes to state your case.
During the three minutes, you need to lay out your
case and not focus on your opponents. This isn't your

(13:59):
time to go negative. That comes later in the rebuttal round. Guys,
do we both understand the rules here? Yes? I understand.
We have a verbal confirmation. I need you, just like
on an airplane, to say it out loud. I understand.
I don't know why I'm making you do the You're
in the the the jump seat on the airplane. Here. Okay,
after you both state your cases, you'll get two minutes
of rebuttal, and then you can go as low as

(14:21):
you'd like, or as light or as dark as you'd like. Look,
I wrote that one in myself. Crystal, so proud of it.
Right now, beautiful, all right, Crystal is gonna get the
time up. It's three minutes on the clock, and Matt,
you get to let us know why dark beer is
the best. Your three minutes starts now, My esteemed colleague,
Honorable Judge Blaze, I have a question for you, rhetorical

(14:42):
in nature, Shall we all abide by the five hundred
and six year old Bavarian purity law which states beer
is and only can be water, barley, hops and yeast.
That part was added later when it was discovered nay,
I say nay, we shall add to our a and logger,
pilsner's and porters any and all ingredients we dang well please,

(15:04):
and furthermore, will manipulate those ingredients in increasingly innovative ways.
We've been doing so since the seventeen hundreds. Why would
we stop now? When brew masters in England discovered that
raising the temperature just a smidge and slightly singing their
grains added to their concoctions a hint of smokiness, excitement,

(15:25):
something different, something new, And as time passed, we discovered
that you could add other flavors, especially to darker beers,
when you combine them with cereal grains. It created songs
on our tongues, things like coffee, chocolate, cherry, coconut, even
peanut butter. Peanut butter in a beer. It's true. Darker

(15:45):
beers are hardy. They're filled with calories. Even if you
don't need them. They're there for you just in case
you're hungry or you're tired. They'll give you the calories.
Think about a special occasion in your life. Maybe you
crack open an expensive bottle of and that's been aging
for years. Why not instead crack open a delicious porter
that's had coffee brewed with it, as the one I'm

(16:08):
holding up right now, Judge Blaze, as well as perhaps
this imperial coconut stout coconuts delicious, or if you're maybe
a scientist, maybe a little bit insane, you could add
coffee and coconut and create this stout as these brew
masters in Georgia did. Again, gentleman, the most important fact

(16:29):
about dark beer. We've discovered a method that can make
beer even more delicious and creamy with the addition of
a single substance, A substance that's benefited all of mankind
as it hangs in the air we breathe. It's played
no small part in the genius and popularity of our
most honorable Judge nitrogen. You can add this tasteless, colorless,

(16:49):
odorless gas to the darkest of bruise and it becomes
something again, new, exciting and unfathomably tasty. As a wise old,
tiny green Jedi once said, once you start down the
dark path, forever it will dominate your destiny. So come
to the dark side. We have coffee wow, with thirty

(17:11):
seconds to spare. But I felt like there's nothing I
mean that that, there's nothing else to say right there.
Yoda has not made an appearance in the food court. Spiritually,
I don't believe the word nitrogen has been used to
persuade me and it works. I'm sure, I'm sure it
worked for a hot second right there. Wow, lots of flavor.
You know, it's almost I mean dai almost getting into

(17:34):
constitutional beverage law. The five oh six Bavarian let your
is oh my gosh, so much information. That was hardly
the strategy, judge, to overwhelm you with information. Well, listen,
lots of great information, lots of great talk about flavors
and is the dark is dark beer the special occasion

(17:55):
beverage of choice or should it be Alex? You'll have
three minutes to let us know why light beer's best,
and your three minutes starts now. So I don't have
nearly as special of a performance as Matthew, But I
think that my point is maybe just a little bit
more basic than that. I don't really have anything against

(18:16):
a heavier style beer, but I feel like, especially in
in this sort of in the in the craft beer
era of late, that the logger has been really besmirched.
And even when you do a little research about this,
you just see lagger described as like flavorless. Can I say, shitty, bland, watery, basic, disappointing,

(18:44):
And so I guess it's really three things for me.
I think the experience that well, the flavor is very different, right,
The flavor of a of a of a craft beer
can be many different things. All beers are basically loggers
or ales, right, It depends on the kind of used
to put in them and else got top fermenting east
the loggers got bottom from enting East. Ales range in

(19:04):
a bunch of different ways. There's lighter ones like sours
and pale ales, I p as it gets into heavier
stuff like scotches and porters and stouts and stuff that
gets really very intense, and loggers tend to be a
lot easier drinking, you know, the basic American loggers like
essentially like a Budweiser. There's also like Pilsner's, there's a

(19:28):
great surfaces, and then there's darker styles like box and duncles.
In October fests, and marsins that even though they are
dark and color, are also pretty light drinking. They don't.
They go back a lot shorter period in history too,
about the mid eighteen hundreds, and they've got a special
place in America where, you know, the mid eighteen hundreds,

(19:49):
most beer in America is still being imported from Europe
because barley is so important. Barley mash and barley doesn't
grow very well in the United States, and so they
start thinking about, well, what other things that we could
use instead of barley, like corn, for instance, rice and
wheat and things like that. At a time with an

(20:09):
influx of German immigrants and the Industrial Revolution, and thus
the American lagger as we know today is born post
the seventies. It's very consolidated, right, Like you have Anheuser Busch, Miller,
Cours and Paths that have bought up all these companies.
But once upon a time and every city you had
your own, there's still a few left, like Yngling in Pennsylvania,

(20:31):
Genese in Rochester, New York, anchor Steam in San Francisco.
So that's a little bit of the history. But I
think it comes down to me the flavor. It's just
easier drinking. The experience is very different, like going into
a restaurant and looking at a list of four hundred
kinds of beers and talking about all the tasting notes,
or like going to the river with your friends and

(20:51):
drinking a six pack of lager. And uh, I think
locker is just more nostalgic for me too. I'm sorry. Whatever,
time to night, Alice. Uh, this is the first time
that we've ever needed a bell. If your your time
time time is extended, the court will strike the last
ten seconds of the argument um. But the argument is,

(21:13):
there is light beer American. It's right there, is it.
It's easy drinking, it's American, it's the king of beers.
But also, and very wise, at the end, they're bringing
it back to no, it's also it is special, it
is local, the yen lings and the anchor steams, and
that it's not just something maybe you get at a ballpark.
And the debate continues after round one, very very tight.

(21:37):
Not toasty. That would be dark beer, perhaps with it's
coconut and it's cocoa and it's banana and it's circus
peanut flavors. I just made that one up. I'm sure
I'm sure a really good idea if someone hasn't done
that yet. Actually, that's the brilliant branding. This is just
Crispy Cream to it, the exactly Oh look at Matt dropping,

(21:58):
the dropping, the throwback note to the old Crispy Cream
liquid nitrogen milkshake. No one knows what's going on right
now except for Matt, and I'm at you got three
You got two minutes now for a rebuttal after a
very very well well written three minutes. Here you get
to let us know now why Alex is totally wrong,
why light beer is horrible. Your two minute rebuttal starts

(22:20):
now again, My colleague, honorable Judge Crystal, I know you're
listening to Also you, whoever you are. My opponent has
made my point for me. He called his own beer
bland and disappointing, and I have to agree with him.
If if I want a beverage that tastes of stale

(22:40):
bread soaked in water, I'll reach for a Pilsner or
a Lagger delicious. No, I say again, no, I don't
want that. We drink beer not because it is easy.
We drink beer because it is hard. If anyone remembers,
because when we went to the moon. It's not the same,
but it's close. When I snap open this delicious coffee

(23:01):
stout and I smell, oh, the top notes of coconut,
I know that my mouth is gonna have a pleasurable experience.
And it's not just gonna be Oh. I'm coming in
from a hard day's work and I just want to
have a drink, and I'm gonna get it on the
cheap and we get a six pack of whatever it
is Natty Light. No, I'm not gonna do that. I'm

(23:24):
gonna spend a little extra money and I'm gonna get
a craft beer, a local craft beer, which again is
an argument my opponent made, it's an American thing, it's
a local thing. Well, guess what. There are craft breweries
on every street corner now, especially here in Atlanta. This
beer is made in Lagrange, Georgia, just south of Atlanta
where we are. This one brewed right here in our city.

(23:47):
And they're both dark and they're both delicious. My god,
dark beer there it is. Matt such a positive guy,
kept it again, a little, very very positive on the
dark beer. Really go after Alex or the light beer.
They're too bad Because he's just a great guy. You
just get you get that sense, don't you, Crystal, Not
that you're not, Alex. We know you're a great guy too,

(24:10):
Frederick whatever. Alright, listen, I'm points for the cracking of
the stout, for the a s MR moment right there
that we all appreciated. I think you were going for Kennedy,
but it was a little bit more mayor Quinby, but
that works for this episode, keeping with the Simpsons, sleeping
with the Simpsons theme. Alright, Alexe, note note there everyone

(24:30):
that beer right just took a sip of is ten
percent alcohol, which is too much. Day's taste delicious, but alcohol.
It's nine fifteen in the morning, and all right, Alex,
you got two minutes of abuttle to let Matt know
why dark beer? Why? Why you know? Listen, the force
should be with you, and the force might be light beer. Alex,

(24:52):
You're two minutes starts now. I think Matt has exemplified
at least a piece of the immense snobbery that comes
with craft beer, dark beer, the whole sort of culture
around ales right now, which again have no problem with
the more of the merrier. If you want to be

(25:13):
this consumer that goes into the place and looks at
the list of four thousand things and has a life
story conversation with your waiter about the thing that you're
gonna that you're gonna drink. Great, Maybe you want to
get like a six packet Takats and go down to
the train tracks, you know, hang out, throw rocks at
the at the passing trains. Oh that's a weird example,

(25:33):
but you know that sounds like a good time to
me go to the river. I was thinking when you
were talking about Miller High Life Failier my grandfather. There's
this story that my grandfather was not a big drinker.
Every night he would take a Miller High Life and
he would drink half of it and put the cap
back on and stick it back in the fridge, and
then the next night he drink the other half of
it flat. That man was not a discerning consumer, but

(25:56):
that was a little ritual for him. And I never
really can not finish the whole beer. But I don't
know I feel some sort of lineage to that. I
don't really. I was a bartender for ages right where
I talked to people. You tell your whole life story
talking someone through what kind of beer they want, to order.
I don't necessarily need to embody that in my life anymore.

(26:17):
I'm looking for the for the celebration, for the experience
of of being with people and imbibing in a celebratory atmosphere.
I don't need it to be a homework assignment. There's
certainly a place for the craft every thing, but I
just think this on the on the lockers all the
time needs to end. It's being embraced a little bit more.
There are some craft places that are making you know.

(26:39):
They're fancy new versions of lager. I'm not sure they've
really cracked like Miller High Life on the soft Bubbles yet,
but that's it for me. Alex coming through at the
end a strong rebuttal round for both of our competitors. Nostalgia.
We're talking about family, We're talking about ritual. So many

(26:59):
things to get into here. I am going to retire
to my chambers and I will come back and deliver
our verdict in light verse dark beer. Okay, we are
back from the chambers where I have where I think
I've made up my mind, where we're debating dark versus

(27:21):
light beer. But before I deliver my verdict, I would
like to give both of you, Matt and Alex, an
opportunity to grab sixty seconds here and give me some
final thoughts, perhaps to persuade me from the other side,
whether that's the light or the dark side. Who knows yet, Matt.
Anything you'd like me to know before I deliver this verdict.

(27:42):
When I was a young man, the first beer I
ever sipped was my father's Milwaukee's Best, and I absolutely
detested the flavor. I was pretty small, probably thirteen fourteen.
I just took a sip. I hated it, and I
didn't touch alcohol again until I was twenty one. And
when I try alcohol again, it was a light beer
created here in Atlanta. It was called a Sweetwater Blue

(28:05):
and it was like this blueberry flavored MALTI beverage thing
that again I did not like. I did not enjoy
the flavor of beer until I tried a Guinness draft
and that's when I knew this beer is good. There
it is, Alex. Anything you'd like to give me to
think about here before I deliver this verdict. I'd like

(28:26):
to give you a visual. There's a very popular meme
on the Internet called the Evolution of a Beer Snob,
and it's like five figures coming from ape up to
erect human and and the five levels in order are
loggers like starting with the you know, Budweiser loggers, I
p a s Big stouts, That's where Matt got into it.

(28:47):
Sours for once you're getting particularly snobbery, and then back
to loggers at the end. I think the world is
big enough for all kinds of beer. And when you
walk into a place with your friend a little bit
of a beer snob, they don't need to say something
to you like, oh, I just want a bitty beer today,
because they like the thing they're ordering, they want the
decatte there. It is Alex dating his case very well.

(29:11):
By the way, this case comes down to, is it
it's the old verse the new? Is it elitism versus pragmatism?
Is it snobbery verse nostalgia? Is it flavor versus mouth feel?
Is it like a special occasion verse? Everyday craft? Verse commerce?
So many things to weigh in here, And I have
to say before I deliver this verdict that my personal

(29:34):
beer of choice is, uh, lately Heineken zero. So I
don't know what that says about me. Heineken zero point zero.
So with that being said, this court will decide in
favor of dark beer. Yes, welcome to the docks, dark Dear.

(29:59):
I listen. I rarely do I do a recap on
my own verdict, but listen, I get it. I am
over the whole this beer. It's it's not a little
coconut and toasted caramel and do you get a little
bit of you get a little bit of a high
tide coconuts certle lotion on it, circus peanut meats. I
don't raisinet, you know, like I am over that too, Alex.

(30:19):
But at the end of the day, the argument for
dark beer and all of its flavor and complexity just
so well crafted. Matt Frederick, congratulations, dark beer wins today.
Am I not allowed to drink light beer anymore? Is
that what this means? When is the sentencing hearing? Do

(30:41):
you order US thirteen million? Now? You know, well, listen,
here's how it works. There's no money involved. But we'll
get right into the sentence saying, this court does declare, Alex,
that you can drink whatever you would like, whenever you
would like it. And I agree with those arguments that
drink what you want. I don't care if it's a
Kega ranch dressing. That's what food Court is all about. Well,
don't trinck a check of ranch dressing. We're gonna get

(31:03):
water this this this porter does. Don't you get a
little bit of like aged ranch dressing on the back palette?
All right, Thanks everyone for listening to food Court. I'm
Richard Blaze. For more Matt, you can check out the
podcast Stuff They Don't Want You to Know wherever you
get your podcasts and on Twitter at Conspiracy Stuff. And
for more Alex please check out his podcast Ephemeral wherever

(31:25):
you get your podcasts and on Twitter at Ephemeral. Show Listen, audience,
I know you think I got it wrong. Fifty one
percent of you think that, then I get it right.
Some of you might think that what kind of peanut
butter do you prefer in your stout or porter? What
did your granddad drink? Right? We're all having these questions.
You can find out and debated across social media at

(31:46):
Richard Blaze and find the podcast on Instagram at food
Court Pod. To let us know, food Court is a
production of I Heart Radio. I'm Richard Blaze, my producers
Crystal at My food Court was created by Christopher has know.
Just the rest of my food court clerks are Jonathan Dressler,
David Wasserban, and Jasmine Blaze no relation, Actually she's really
We're married and the theme song is by Jason E. Smith.

(32:08):
For more podcasts from the I Heart Radio, visit the
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